1 00:00:01,910 --> 00:00:05,750 The MasterChef semi-finals continue. 2 00:00:05,790 --> 00:00:08,390 Last time, Cliodhna...Thank you. 3 00:00:08,430 --> 00:00:11,030 ..and Tom went home. Great experience. 4 00:00:11,070 --> 00:00:12,710 Thank you very much. 5 00:00:12,750 --> 00:00:16,790 Now, this year's best six cooks remain. 6 00:00:16,830 --> 00:00:19,590 Tonight they're sent into the wild 7 00:00:19,630 --> 00:00:24,030 to cook with one of the world's most influential open-fire chefs... 8 00:00:26,190 --> 00:00:29,630 ..and a challenge to put on a show like no other. 9 00:00:30,670 --> 00:00:33,470 Whoa! Wahey! 10 00:00:33,510 --> 00:00:36,790 The smaller the numbers get, the more the pressure ramps up. 11 00:00:36,830 --> 00:00:38,710 It's more intense than ever. 12 00:00:38,750 --> 00:00:40,590 You go to sleep thinking about a dish, 13 00:00:40,630 --> 00:00:42,030 and you're dreaming of the nightmares 14 00:00:42,070 --> 00:00:43,230 that could happen in the kitchen. 15 00:00:43,270 --> 00:00:45,390 It's totally all-encompassing. 16 00:00:46,590 --> 00:00:49,270 {\an8}I'm waking up still and having to pinch myself that I'm still here. 17 00:00:49,310 --> 00:00:51,550 It's getting more and more challenging as time goes on. 18 00:00:53,350 --> 00:00:55,710 GREGG: The curtain's going to come up to some amazing dishes 19 00:00:55,750 --> 00:00:58,310 and come down for one unfortunate contestant. 20 00:00:58,350 --> 00:00:59,790 It's show time! 21 00:01:16,190 --> 00:01:17,910 What we want from you today 22 00:01:17,950 --> 00:01:21,710 is to let your creative juices run wild. 23 00:01:21,750 --> 00:01:23,430 Give us something theatrical, 24 00:01:23,470 --> 00:01:25,070 give us something magical, 25 00:01:25,110 --> 00:01:27,190 something that we will remember and talk about 26 00:01:27,230 --> 00:01:28,190 for a long, long time. 27 00:01:29,710 --> 00:01:33,310 At the end of this, sadly, one of you is going home. 28 00:01:35,350 --> 00:01:37,150 One hour, 45 minutes. 29 00:01:37,190 --> 00:01:38,190 Let's cook. 30 00:01:38,230 --> 00:01:40,710 TENSE UPBEAT MUSIC 31 00:01:44,590 --> 00:01:46,470 Some of the greatest chefs in the world 32 00:01:46,510 --> 00:01:49,710 entertain through theatre as well as food, 33 00:01:49,750 --> 00:01:51,710 and we want them to do just that. 34 00:01:52,790 --> 00:01:55,390 I am expecting a show. 35 00:01:58,710 --> 00:02:01,790 I've never, ever done anything theatrical, really, cooking-wise. 36 00:02:02,830 --> 00:02:04,150 The only theatre I've ever done, really, 37 00:02:04,190 --> 00:02:05,510 is when I've had too many to drink. 38 00:02:07,870 --> 00:02:09,870 Mary, what do you think of this brief? 39 00:02:11,150 --> 00:02:12,710 I was a bit baffled by this one. 40 00:02:12,750 --> 00:02:15,670 I really had to search the depths of my imagination 41 00:02:15,710 --> 00:02:18,030 to come up with something that was different. 42 00:02:18,070 --> 00:02:20,910 So I decided to go for an illusional dish. 43 00:02:20,950 --> 00:02:23,750 I'm making you a Scotch egg and piccalilli. 44 00:02:23,790 --> 00:02:24,990 But it really isn't that. 45 00:02:28,870 --> 00:02:31,590 She's taking a classic Scotch egg and piccalilli, 46 00:02:31,630 --> 00:02:34,270 and she's turning it into a tropical dessert. 47 00:02:35,630 --> 00:02:38,030 The white of the egg is going to be lychee, 48 00:02:38,070 --> 00:02:40,510 and the egg yolk is going to be custard. 49 00:02:40,550 --> 00:02:44,470 The sausage meat, that's going to be a coconut-flavoured rice pudding. 50 00:02:44,510 --> 00:02:46,590 Around the outside of the Scotch egg, 51 00:02:46,630 --> 00:02:48,990 where you'd normally get breadcrumbs, is going to be coconut. 52 00:02:50,310 --> 00:02:52,310 We got piccalilli, which is made from fruit, 53 00:02:52,350 --> 00:02:54,950 and then we've got a mayonnaise made from coconut. 54 00:02:54,990 --> 00:02:57,750 {\an8}So it really does look like a Scotch egg and piccalilli, 55 00:02:57,790 --> 00:02:59,430 {\an8}I think, anyway. 56 00:02:59,470 --> 00:03:02,030 The point of it is to confuse the taste buds. 57 00:03:03,990 --> 00:03:05,670 15 minutes gone already, guys. 58 00:03:07,390 --> 00:03:08,550 Theatrical dining is becoming 59 00:03:08,590 --> 00:03:09,630 a big thing at the moment. 60 00:03:10,710 --> 00:03:12,390 It's all about that immersive experience, 61 00:03:12,430 --> 00:03:14,750 so not only plating amazing food, 62 00:03:14,790 --> 00:03:16,710 but getting people involved with the dish. 63 00:03:19,270 --> 00:03:21,430 So today I want to take you both to work with me, 64 00:03:21,470 --> 00:03:23,630 so I'm going to present a dish which will be your patient. 65 00:03:23,670 --> 00:03:26,030 So we're going to have a pan-fried duck breast, 66 00:03:26,070 --> 00:03:28,550 which will be the lungs, parsnip crisps for the ribs, 67 00:03:28,590 --> 00:03:30,510 a salt-baked beetroot for the heart, 68 00:03:30,550 --> 00:03:32,350 dauphinoise potatoes for the sternum, 69 00:03:32,390 --> 00:03:35,710 and then a red wine and blackberry liqueur sauce as the blood. 70 00:03:35,750 --> 00:03:37,430 Are you going to dress up in scrubs 71 00:03:37,470 --> 00:03:39,470 like you're actually going to the theatre? 72 00:03:39,510 --> 00:03:41,230 It's not just going to be me dressing up in scrubs, 73 00:03:41,270 --> 00:03:42,430 I'm telling you that. 74 00:03:42,470 --> 00:03:44,190 Uh-oh. GEORGE LAUGHS 75 00:03:48,750 --> 00:03:51,350 This is wonderful and it's fun, but George has to remember 76 00:03:51,390 --> 00:03:53,510 it's got to be an appealing dish that we want to eat. 77 00:03:54,550 --> 00:03:57,790 If it looks too much like human anatomy, 78 00:03:57,830 --> 00:03:59,070 we ain't going to go anywhere near it. 79 00:03:59,110 --> 00:04:00,350 We ain't cannibals. 80 00:04:04,190 --> 00:04:05,630 The theatrical brief 81 00:04:05,670 --> 00:04:08,270 is certainly out of my comfort zone. 82 00:04:08,310 --> 00:04:09,790 You know, I'm a farmer. 83 00:04:09,830 --> 00:04:12,350 I'm a meat and two veg kind of girl, 84 00:04:12,390 --> 00:04:13,750 so I really had to dig deep. 85 00:04:16,150 --> 00:04:17,990 I enlisted my daughter's help with this one. 86 00:04:18,030 --> 00:04:19,030 She reads the Beano, 87 00:04:19,070 --> 00:04:21,550 and every week in the Beano they have prank of the week, 88 00:04:21,590 --> 00:04:24,350 so we always do that on my dad or her daddy. 89 00:04:24,390 --> 00:04:25,390 What's prank of the week? 90 00:04:25,430 --> 00:04:28,430 So prank of the week is that you're going to get a pudding... 91 00:04:28,470 --> 00:04:29,430 ..but is it? 92 00:04:33,950 --> 00:04:35,870 I think Louise's dish is fantastic. 93 00:04:37,310 --> 00:04:40,590 We've got a bacon-flavoured panna cotta. 94 00:04:40,630 --> 00:04:45,030 A tuile across the top, which is actually made from pork scratchings, 95 00:04:45,070 --> 00:04:48,110 and then serve that with a lollipop, which we expect to be sweet, 96 00:04:48,150 --> 00:04:51,070 it's actually going to be savoury, with vinegar and black pepper, 97 00:04:51,110 --> 00:04:53,430 and a popping candy made from chorizo. 98 00:04:53,470 --> 00:04:54,990 I mean, this is quite incredible. 99 00:04:56,030 --> 00:04:57,710 Today I'm going to unleash 100 00:04:57,750 --> 00:04:59,910 the fire-breathing person within me, 101 00:04:59,950 --> 00:05:04,390 and really show them how theatrical I can be. 102 00:05:05,990 --> 00:05:08,190 We know you as a creative cook. Yeah. 103 00:05:08,230 --> 00:05:09,630 Where did your mind go to? 104 00:05:09,670 --> 00:05:12,870 It went to kind of Victorian England, 105 00:05:12,910 --> 00:05:14,670 very dark, sinister place. 106 00:05:14,710 --> 00:05:16,350 You're going to have to be detectives 107 00:05:16,390 --> 00:05:18,270 and you're going to have to look for the clues, 108 00:05:18,310 --> 00:05:20,590 and you're going to have to solve where we're going. 109 00:05:20,630 --> 00:05:23,150 And that's all done through visual effects, 110 00:05:23,190 --> 00:05:25,390 theatre, and with the food as well. 111 00:05:25,430 --> 00:05:28,110 It sounds intriguing, exciting... 112 00:05:28,150 --> 00:05:30,310 ..and maybe a little bit terrifying. 113 00:05:34,910 --> 00:05:37,190 I don't know what the dish is, 114 00:05:37,230 --> 00:05:40,630 but the story I'm fascinated by. 115 00:05:40,670 --> 00:05:45,830 We're going into Victorian London in a detective who's done it. 116 00:05:48,110 --> 00:05:49,550 Please work. 117 00:05:49,590 --> 00:05:51,830 These have never worked at home. 118 00:05:51,870 --> 00:05:54,070 You've got 25 minutes to go, everybody. 119 00:05:56,190 --> 00:05:57,990 One of my weaknesses is probably desserts. 120 00:05:58,030 --> 00:06:00,030 And I'm doing my first dessert today, 121 00:06:00,070 --> 00:06:02,510 so that's pretty nerve-wracking. 122 00:06:03,670 --> 00:06:05,670 Today I decided to make you a dog's dinner. 123 00:06:05,710 --> 00:06:08,510 Bone marrow panna cotta is going to be served in a bone. 124 00:06:08,550 --> 00:06:11,030 Ah.The rosemary panna cotta is going to hopefully 125 00:06:11,070 --> 00:06:12,270 look like a tennis ball. 126 00:06:12,310 --> 00:06:14,350 The shortbread's going to be a little dog treat, 127 00:06:14,390 --> 00:06:17,510 and the soil is going to be burying the tennis ball as well. 128 00:06:17,550 --> 00:06:20,310 So it's going to look like a dog's dinner... 129 00:06:20,350 --> 00:06:23,830 Absolutely. ..but taste like a beautiful dessert? 130 00:06:23,870 --> 00:06:24,830 Hopefully. 131 00:06:27,550 --> 00:06:29,230 I think it's really creative. 132 00:06:29,270 --> 00:06:30,910 I think it's really, really clever. 133 00:06:32,750 --> 00:06:35,270 As long as it eats like a lovely dessert. 134 00:06:35,310 --> 00:06:36,710 They're either going to love it, 135 00:06:36,750 --> 00:06:38,550 or they're gonna absolutely hate the fact 136 00:06:38,590 --> 00:06:39,830 that I'm treating them like dogs. 137 00:06:41,070 --> 00:06:42,990 STEAMER HISSES 138 00:06:44,910 --> 00:06:46,430 Sorry. 139 00:06:46,470 --> 00:06:48,670 I'm focusing definitely on the food 140 00:06:48,710 --> 00:06:51,070 rather than making it too over the top 141 00:06:51,110 --> 00:06:52,990 that it overshadows the food, I think. 142 00:06:55,190 --> 00:06:57,510 So I'll be making for you guys a dippy egg and soldiers, 143 00:06:57,550 --> 00:06:58,550 but with a twist. 144 00:06:58,590 --> 00:06:59,670 Fabulous! 145 00:06:59,710 --> 00:07:02,390 Oh, and also with a bloody mary gazpacho on the side. 146 00:07:02,430 --> 00:07:05,030 Why that?Just so it's a hangover breakfast, I suppose. 147 00:07:10,430 --> 00:07:13,150 We've got a steamed egg custard inside an egg shell. 148 00:07:13,190 --> 00:07:14,470 She's hollowing out the centre 149 00:07:14,510 --> 00:07:17,670 and in the middle she's putting a tomato and chilli sauce. 150 00:07:17,710 --> 00:07:19,270 Chips cooked three times, 151 00:07:19,310 --> 00:07:21,550 breadcrumb to make them even crispier, 152 00:07:21,590 --> 00:07:25,070 and on top of that, a pulled pork Welsh rarebit. 153 00:07:25,110 --> 00:07:27,190 It's going to have the textures of a dippy egg and soldiers, 154 00:07:27,230 --> 00:07:29,870 but the flavours of something completely different. 155 00:07:32,630 --> 00:07:33,910 Five minutes left. 156 00:07:38,110 --> 00:07:40,830 Just a bit of a rush now to get it plated up 157 00:07:40,870 --> 00:07:41,950 and looking really neat. 158 00:07:43,870 --> 00:07:45,190 Just three minutes, please. 159 00:07:45,230 --> 00:07:46,750 Three minutes. 160 00:07:46,790 --> 00:07:48,750 It's really to the wire, as ever. 161 00:07:49,910 --> 00:07:52,590 I'm just going to make sure that the presentation is on point now. 162 00:07:53,910 --> 00:07:55,750 Last few seconds, everybody. 163 00:08:01,870 --> 00:08:03,990 That's it! Time's up! Stop! 164 00:08:05,990 --> 00:08:07,590 I've done it. Whether it tastes nice... 165 00:08:07,630 --> 00:08:08,670 SHE HUFFS ..I don't know. 166 00:08:10,470 --> 00:08:12,190 Chris, please, up you come. 167 00:08:12,230 --> 00:08:15,030 SPOOKY MUSIC 168 00:08:21,310 --> 00:08:23,110 You are now detectives, 169 00:08:23,150 --> 00:08:26,030 and you have to work out who I am... 170 00:08:26,070 --> 00:08:28,310 ..by the clues inside the box. 171 00:08:28,350 --> 00:08:30,070 ELECTRICITY WOOSHES 172 00:08:30,110 --> 00:08:31,990 BELL TOLLS 173 00:08:35,550 --> 00:08:38,790 TENSE SPOOKY MUSIC 174 00:08:49,270 --> 00:08:50,870 Whoa! 175 00:08:50,910 --> 00:08:52,990 GREGG LAUGHS Wahey! 176 00:08:55,470 --> 00:08:57,430 Whoa!Whoa! 177 00:09:00,990 --> 00:09:02,550 Whoa, mate. 178 00:09:04,350 --> 00:09:07,070 1888. 179 00:09:07,110 --> 00:09:08,070 Shall we open it? 180 00:09:15,670 --> 00:09:17,150 This looks pretty cool. 181 00:09:20,510 --> 00:09:22,230 NARRATOR: Circus performer Chris 182 00:09:22,270 --> 00:09:24,030 has served a beef tartare 183 00:09:24,070 --> 00:09:25,590 with roasted bone marrow, 184 00:09:25,630 --> 00:09:27,630 smoked beetroot puree, 185 00:09:27,670 --> 00:09:28,990 gin and tonic gel, 186 00:09:29,030 --> 00:09:31,390 nasturtium and chlorophyll oil, 187 00:09:31,430 --> 00:09:33,230 and pommes souffle. 188 00:09:33,270 --> 00:09:35,270 GREGG: Think he's Jack the Ripper, 189 00:09:35,310 --> 00:09:37,750 and that's Whitechapel in East London, 190 00:09:37,790 --> 00:09:40,030 and the five would be the number of murders. 191 00:09:40,070 --> 00:09:41,030 Yes. 192 00:09:45,790 --> 00:09:47,190 This steak tartare, 193 00:09:47,230 --> 00:09:49,950 a really powerful, strong flavour of mustard, 194 00:09:49,990 --> 00:09:52,030 the egg yolk makes it lovely and creamy. 195 00:09:52,070 --> 00:09:53,710 I love these pommes souffles, 196 00:09:53,750 --> 00:09:55,110 they're absolutely perfect. 197 00:09:55,150 --> 00:09:58,910 This is in your face, really good tasty food. 198 00:10:00,270 --> 00:10:03,390 Inside there are little gels of gin and tonic. 199 00:10:03,430 --> 00:10:06,310 It starts sweet and then you get the unmistakeable bitterness 200 00:10:06,350 --> 00:10:07,590 of a good gin. 201 00:10:07,630 --> 00:10:10,630 You took us back to Victorian East London, 202 00:10:10,670 --> 00:10:12,510 but you brought us right up to date 203 00:10:12,550 --> 00:10:14,230 with a very modern and lovely dish. 204 00:10:14,270 --> 00:10:16,070 Thank you very much.Thank you. 205 00:10:19,390 --> 00:10:20,950 I feel really good after that. 206 00:10:20,990 --> 00:10:22,990 I wanted to come in and show off today, 207 00:10:23,030 --> 00:10:25,470 and I definitely tried to do that. 208 00:10:27,430 --> 00:10:29,790 NARRATOR: Next up is Doctor George. 209 00:10:29,830 --> 00:10:31,910 Where do these go? 210 00:10:31,950 --> 00:10:35,030 That goes on your head to try and stop hair going anywhere. 211 00:10:35,070 --> 00:10:37,110 CONTESTANTS LAUGH 212 00:10:41,510 --> 00:10:44,510 NARRATOR: He served a heart made of salt-baked beetroot 213 00:10:44,550 --> 00:10:46,590 with a cherry centre, 214 00:10:46,630 --> 00:10:49,150 duck breast to represent the lungs, 215 00:10:49,190 --> 00:10:53,270 with dauphinoise sternum and a celeriac puree, 216 00:10:53,310 --> 00:10:56,310 all encased in a crispy parsnip rib cage 217 00:10:56,350 --> 00:10:58,470 with a blackberry sauce. 218 00:10:58,510 --> 00:11:00,510 So in front of you is your patient. 219 00:11:00,550 --> 00:11:03,990 {\an8}You have to draw up the anaesthetic sauce into the syringe, 220 00:11:04,030 --> 00:11:06,710 squirt the anaesthetic sauce into the heart, 221 00:11:06,750 --> 00:11:07,750 slice into the heart, 222 00:11:07,790 --> 00:11:10,630 remove the cherry and enjoy the spoils of your hard work. 223 00:11:10,670 --> 00:11:12,870 Oh, there's something inside the actual heart. 224 00:11:12,910 --> 00:11:14,190 There is. Oh! 225 00:11:14,230 --> 00:11:16,310 Oh, he's haemorrhaging, he's haemorrhaging! 226 00:11:16,350 --> 00:11:17,950 CONTESTANTS LAUGH 227 00:11:17,990 --> 00:11:18,990 Oh... 228 00:11:19,030 --> 00:11:22,070 This is more than mildly alarming. 229 00:11:22,110 --> 00:11:23,070 And there it is. 230 00:11:29,150 --> 00:11:32,390 This duck, the flesh itself is beautiful, juicy and pink. 231 00:11:32,430 --> 00:11:34,590 The potatoes, nice little bit of garlic. 232 00:11:34,630 --> 00:11:36,270 They are soft as well. 233 00:11:36,310 --> 00:11:38,190 If I've got one complaint, it's that I would just 234 00:11:38,230 --> 00:11:40,790 like a little bit more of this duck fat rendered down. 235 00:11:42,470 --> 00:11:44,350 I love your beetroot and cherry together. 236 00:11:44,390 --> 00:11:46,990 I think the two of them are absolutely fantastic. 237 00:11:47,030 --> 00:11:49,190 Parsnips, crisp and wonderful. 238 00:11:49,230 --> 00:11:51,270 However, that blackberry sauce, 239 00:11:51,310 --> 00:11:53,030 you've used too many blood thinners. 240 00:11:53,070 --> 00:11:55,670 It's a little bit too thin, which is a real shame. 241 00:11:59,390 --> 00:12:02,230 I think the majority of that has gone down well. 242 00:12:02,270 --> 00:12:05,030 I just hope that the theatrics matched up to it. 243 00:12:10,190 --> 00:12:12,710 NARRATOR: Next up is farmer Louise. 244 00:12:12,750 --> 00:12:15,990 {\an8}She's served a bacon-flavoured panna cotta, 245 00:12:16,030 --> 00:12:18,430 {\an8}a chorizo and black pudding crumb, 246 00:12:18,470 --> 00:12:21,110 {\an8}a kale and hazelnut pesto cake, 247 00:12:21,150 --> 00:12:23,110 {\an8}a pork skin tuile, 248 00:12:23,150 --> 00:12:25,430 {\an8}and a sweet bag filled with chorizo, 249 00:12:25,470 --> 00:12:28,830 {\an8}with popping candy and a salt and vinegar lollipop. 250 00:12:28,870 --> 00:12:31,190 It looks exactly like a dessert. 251 00:12:38,150 --> 00:12:40,110 It is a creamy panna cotta 252 00:12:40,150 --> 00:12:43,950 with a slight smoky, salty bacon running through it, 253 00:12:43,990 --> 00:12:45,830 and it's actually really very nice. 254 00:12:45,870 --> 00:12:49,110 But what I absolutely love is sweetened pork scratchings. 255 00:12:50,310 --> 00:12:51,710 I'm really enjoying it. 256 00:12:53,390 --> 00:12:55,510 Inside that bag is absolutely delicious. 257 00:12:55,550 --> 00:12:56,710 With the little lollipop, 258 00:12:56,750 --> 00:12:58,510 which is slightly salty and a bit sharp, 259 00:12:58,550 --> 00:13:00,350 I think that's really, really good. 260 00:13:00,390 --> 00:13:02,470 I like its technique. I love the way it looks. 261 00:13:02,510 --> 00:13:04,030 I think it's really, really clever. 262 00:13:07,990 --> 00:13:10,830 It is a bit of a challenge to eat a bacon panna cotta. 263 00:13:10,870 --> 00:13:12,030 When I first came up with the idea, 264 00:13:12,070 --> 00:13:13,830 my family thought I was utterly mad. 265 00:13:13,870 --> 00:13:15,110 That's a relief. 266 00:13:16,470 --> 00:13:20,910 NARRATOR: Salesperson Abi has served a play on dippy egg and soldiers. 267 00:13:20,950 --> 00:13:25,550 Set white custard with the yolk made from a chilli and tomato sauce... 268 00:13:26,590 --> 00:13:30,870 ..chips topped with stout-flavoured Welsh rarebit and pulled pork, 269 00:13:30,910 --> 00:13:33,510 and a bloody mary-flavoured gazpacho. 270 00:13:39,350 --> 00:13:43,510 Potato chips covered in pulled pork with cheese. 271 00:13:43,550 --> 00:13:45,590 Inspired. 272 00:13:45,630 --> 00:13:48,670 The egg white, I mean, that is quite incredible 273 00:13:48,710 --> 00:13:50,510 that you can make a steamed egg custard 274 00:13:50,550 --> 00:13:51,950 and it still holds up like that. 275 00:13:51,990 --> 00:13:53,830 That is absolutely fantastic. 276 00:13:53,870 --> 00:13:55,430 I think it's delicious. 277 00:13:55,470 --> 00:13:57,190 WHISPERS:Thank you. 278 00:13:57,230 --> 00:13:59,590 That yolk is properly sweet, 279 00:13:59,630 --> 00:14:01,550 and it's got a little bit of heat to it as well. 280 00:14:01,590 --> 00:14:05,990 Your gazpacho is delightful, refreshing and finishing with heat. 281 00:14:06,030 --> 00:14:07,110 It's good to eat. 282 00:14:07,150 --> 00:14:08,910 It looks good. It's clever. 283 00:14:12,590 --> 00:14:14,430 I'm feeling pretty good. 284 00:14:14,470 --> 00:14:16,350 I think I pulled off the illusion. 285 00:14:16,390 --> 00:14:17,910 The feedback was really positive on the whole. 286 00:14:17,950 --> 00:14:19,350 So yeah, feeling pretty proud. 287 00:14:24,270 --> 00:14:26,630 NARRATOR: Grandmother of five Mary 288 00:14:26,670 --> 00:14:29,990 has made a sweet Scotch egg illusion dish... 289 00:14:30,030 --> 00:14:31,830 Ooh! 290 00:14:31,870 --> 00:14:34,790 ..with the sausage meat made from coconut rice pudding, 291 00:14:34,830 --> 00:14:39,350 a custard yolk, and the egg whites made from lychee fruit, 292 00:14:39,390 --> 00:14:43,070 all coated in breadcrumbs and desiccated coconut. 293 00:14:43,110 --> 00:14:45,830 The piccalilli is a tropical fruit compote, 294 00:14:45,870 --> 00:14:48,350 while the mayo is a coconut cream, 295 00:14:48,390 --> 00:14:52,310 salt and pepper made from ground black rice and popping candy, 296 00:14:52,350 --> 00:14:56,510 all served with a beer that is actually a rum cocktail. 297 00:14:56,550 --> 00:14:57,550 GREGG: I think this is great. 298 00:14:57,590 --> 00:15:01,670 It looks every inch like half a lager and a Scotch egg. 299 00:15:05,990 --> 00:15:07,470 I really like that Scotch egg. 300 00:15:07,510 --> 00:15:08,910 I think that's really, really clever. 301 00:15:08,950 --> 00:15:11,430 In that little mixture, which is supposed to be piccalilli, 302 00:15:11,470 --> 00:15:12,750 made from all your tropical fruits, 303 00:15:12,790 --> 00:15:16,470 sweet with passion fruit and mango mixed together. That's great. 304 00:15:16,510 --> 00:15:18,870 And I like your little sort of so-called mayonnaise. 305 00:15:18,910 --> 00:15:20,350 Thank you. 306 00:15:20,390 --> 00:15:21,790 The main part, the egg, 307 00:15:21,830 --> 00:15:24,510 that sweet lychee and then all the coconut, 308 00:15:24,550 --> 00:15:26,230 that's really yummy. 309 00:15:26,270 --> 00:15:27,550 But, in my opinion, 310 00:15:27,590 --> 00:15:29,270 that rice needs a little bit more cooking. 311 00:15:29,310 --> 00:15:31,350 OK. It's still a little bit chalky. 312 00:15:35,750 --> 00:15:39,350 I thought the judges' comments were good, not perfect, 313 00:15:39,390 --> 00:15:41,670 so I don't feel very safe. 314 00:15:41,710 --> 00:15:44,510 NARRATOR: Next up is veterinary surgeon Brin. 315 00:15:48,670 --> 00:15:50,790 It suits you. 316 00:15:50,830 --> 00:15:51,830 And then what have we got in here? 317 00:15:51,870 --> 00:15:53,310 We've got a dog's dinner. 318 00:15:53,350 --> 00:15:54,350 You've got a dog's dinner. 319 00:15:55,950 --> 00:15:58,190 Ta-da! Wow, I love it. 320 00:15:58,230 --> 00:16:00,070 NARRATOR: His dog's dinner's made up 321 00:16:00,110 --> 00:16:03,350 of a bone marrow panna cotta in a dog bone... 322 00:16:03,390 --> 00:16:05,790 ..whisky-poached peaches, 323 00:16:05,830 --> 00:16:08,790 with a rosemary panna cotta tennis ball... 324 00:16:08,830 --> 00:16:11,470 ..buried in a nut chocolate soil, 325 00:16:11,510 --> 00:16:14,750 a shortbread biscuit in the shape of a dog's treat, 326 00:16:14,790 --> 00:16:16,550 and a blackberry sauce. 327 00:16:18,830 --> 00:16:20,550 What a weirdo. 328 00:16:20,590 --> 00:16:24,190 The bone marrow panna cotta is mildly sweet and creamy. 329 00:16:24,230 --> 00:16:26,790 Your shortbread biscuit, perfectly made. 330 00:16:26,830 --> 00:16:28,590 It's got a hint of rosemary to it. 331 00:16:28,630 --> 00:16:32,350 I'm in awe of your creativity, your imagination. 332 00:16:32,390 --> 00:16:34,990 I think it's just absolutely wonderful. 333 00:16:36,670 --> 00:16:39,230 Peaches, which have been poached beautifully, 334 00:16:39,270 --> 00:16:41,870 but there's a little bit of warmth coming from the booze. 335 00:16:41,910 --> 00:16:44,070 You've got that little bit of rosemary in the panna cotta, 336 00:16:44,110 --> 00:16:46,590 not too much. Lovely creamy texture. 337 00:16:46,630 --> 00:16:47,910 Bingo, buddy. 338 00:16:47,950 --> 00:16:52,230 This is absolutely top drawer, big banana, brilliant. 339 00:16:52,270 --> 00:16:53,510 Thank you so much. 340 00:16:56,710 --> 00:16:59,910 I was really nervous and just really surprised 341 00:16:59,950 --> 00:17:01,110 how much they loved it. 342 00:17:01,150 --> 00:17:03,390 Um, yeah, I couldn't be happier. 343 00:17:08,390 --> 00:17:09,590 Oh, wasn't that a great deal of fun? 344 00:17:09,630 --> 00:17:13,150 For me, there's a couple here who absolutely smashed out of the park. 345 00:17:15,710 --> 00:17:17,830 How good is Brin right now? Incredible. 346 00:17:17,870 --> 00:17:21,430 The vision to create all the dog's treats in a bowl. 347 00:17:21,470 --> 00:17:23,110 Brin, straight through to the next round. 348 00:17:24,270 --> 00:17:26,950 I thought Abi's dish today was absolutely brilliant. 349 00:17:26,990 --> 00:17:29,150 It looks every inch an egg, clever design, 350 00:17:29,190 --> 00:17:30,950 and it also tasted great. 351 00:17:30,990 --> 00:17:31,950 She goes through. 352 00:17:33,030 --> 00:17:34,350 I really like Louise. 353 00:17:34,390 --> 00:17:36,270 Bacon panna cotta I thought was brilliant. 354 00:17:36,310 --> 00:17:38,070 It's good work. 355 00:17:39,870 --> 00:17:41,030 I loved Chris's theatre. 356 00:17:41,070 --> 00:17:43,030 I mean, I wasn't expecting a fire breather 357 00:17:43,070 --> 00:17:44,710 or tales of Jack the Ripper. 358 00:17:44,750 --> 00:17:48,230 It was a really good looking dish to me, and a great tasting dish. 359 00:17:49,630 --> 00:17:51,950 Mary made for us her take on a Scotch egg, 360 00:17:51,990 --> 00:17:54,150 but turned it on its head and made it sweet. 361 00:17:54,190 --> 00:17:57,390 The rice that was inside the Scotch egg needed more cooking, 362 00:17:57,430 --> 00:17:59,470 but the design and the flavours 363 00:17:59,510 --> 00:18:01,070 I thought were very, very good indeed. 364 00:18:02,670 --> 00:18:06,910 Doctor George made for us his idea of an open-heart operation. 365 00:18:06,950 --> 00:18:08,950 The heart was made out of a salt-baked beetroot 366 00:18:08,990 --> 00:18:10,510 with a cherry in the centre of it. 367 00:18:10,550 --> 00:18:12,830 That, for me, was the highlight of the dish. 368 00:18:12,870 --> 00:18:14,670 The duck, the fat needed more rendering, 369 00:18:14,710 --> 00:18:16,910 the sauce, It wasn't quite thick enough. 370 00:18:19,430 --> 00:18:20,390 Mary... 371 00:18:21,630 --> 00:18:22,590 ..or George? 372 00:18:23,870 --> 00:18:25,430 Who goes through to the next round 373 00:18:25,470 --> 00:18:27,030 and who's going home? 374 00:18:30,470 --> 00:18:33,030 If I was to stay in the competition, you know, it would mean a lot. 375 00:18:33,070 --> 00:18:35,670 I just...I love this experience so much. 376 00:18:35,710 --> 00:18:37,070 Yeah, I just hope I do. 377 00:18:38,830 --> 00:18:40,950 MARY:I don't know whether I've done enough. 378 00:18:40,990 --> 00:18:43,790 I do feel like mine was probably the most tame of all. 379 00:18:43,830 --> 00:18:46,030 SOMBRE MUSIC 380 00:18:53,310 --> 00:18:56,790 You six are absolutely phenomenal. 381 00:18:57,870 --> 00:19:00,150 We are losing one of you. 382 00:19:01,350 --> 00:19:03,390 The contestant leaving us... 383 00:19:03,430 --> 00:19:06,030 SOMBRE MUSIC GAINS TEMPO 384 00:19:13,310 --> 00:19:14,470 ..is George. 385 00:19:15,510 --> 00:19:18,710 Mate, honestly, it's been an absolute pleasure having you here. 386 00:19:18,750 --> 00:19:19,790 Thanks so much. 387 00:19:19,830 --> 00:19:21,030 Thank you very much indeed. 388 00:19:28,310 --> 00:19:29,910 Sad to be going home. 389 00:19:31,430 --> 00:19:32,910 I wasn't ready for this journey to end. 390 00:19:35,310 --> 00:19:38,030 There's a lot of things that I've done in this experience, 391 00:19:38,070 --> 00:19:39,950 and I've learned a lot and I will never forget them. 392 00:19:42,310 --> 00:19:44,830 My family are going to be really proud that I've got this far. 393 00:19:45,990 --> 00:19:47,710 My wife is going to be over the moon, 394 00:19:47,750 --> 00:19:48,750 and she always is, 395 00:19:48,790 --> 00:19:50,510 and I just can't wait to get back to her. 396 00:19:55,950 --> 00:19:58,830 Congratulations, you are our final five. 397 00:20:00,870 --> 00:20:03,310 We have got a challenge for you now like no other. 398 00:20:04,590 --> 00:20:08,110 Be prepared to have your culinary minds expanded. 399 00:20:13,590 --> 00:20:16,430 DRAMATIC MUSIC 400 00:20:18,870 --> 00:20:19,870 Daybreak. 401 00:20:21,390 --> 00:20:24,550 Deep in the forest of Buckinghamshire, 402 00:20:24,590 --> 00:20:27,190 the contestants arrive... 403 00:20:27,230 --> 00:20:30,190 ..for their most extreme challenge yet. 404 00:20:33,350 --> 00:20:35,710 Today it's about the great outdoors, 405 00:20:35,750 --> 00:20:37,310 and we are going to take these guys 406 00:20:37,350 --> 00:20:40,630 literally from the frying pan into the fire. 407 00:20:40,670 --> 00:20:43,350 They will be cooking at Nomadic, 408 00:20:43,390 --> 00:20:47,870 a wilderness dining experience set in an ancient English forest... 409 00:20:49,190 --> 00:20:52,790 ..and will be under the guidance of one of the world's leading experts 410 00:20:52,830 --> 00:20:54,910 in live fire cooking, 411 00:20:54,950 --> 00:20:59,230 Swedish Michelin-starred chef Niklas Ekstedt. 412 00:21:01,630 --> 00:21:04,430 My cooking style is very rustic, 413 00:21:04,470 --> 00:21:07,350 and it's based on the way that we used to cook 414 00:21:07,390 --> 00:21:09,030 before electricity was introduced. 415 00:21:10,150 --> 00:21:14,070 Growing up in a very rural area in Scandinavia, 416 00:21:14,110 --> 00:21:16,870 you're very close to the forest and the wilderness. 417 00:21:17,910 --> 00:21:21,710 My mom always used to cook food that was foraged locally, 418 00:21:21,750 --> 00:21:26,590 or from the Sami community that we lived very close to as well. 419 00:21:26,630 --> 00:21:32,190 He has dedicated his life to the art of live fire cooking, 420 00:21:32,230 --> 00:21:34,470 resurrecting ancient techniques 421 00:21:34,510 --> 00:21:37,870 and combining them with modern presentation. 422 00:21:37,910 --> 00:21:41,590 Cooking with fire makes me different from everyone else. 423 00:21:41,630 --> 00:21:46,110 What's really amazing is that young chefs want to learn the art of it. 424 00:21:46,150 --> 00:21:50,350 His unique cooking style has resulted in a London restaurant 425 00:21:50,390 --> 00:21:52,390 and three in Sweden, 426 00:21:52,430 --> 00:21:56,590 and he's held a Michelin star for the past 12 years. 427 00:21:56,630 --> 00:22:00,110 It gives me so much pleasure and energy 428 00:22:00,150 --> 00:22:02,030 to work with people that are curious. 429 00:22:05,070 --> 00:22:06,430 This is a great setup, 430 00:22:06,470 --> 00:22:09,110 and I think it's going to be a good inspiration for the cooks 431 00:22:09,150 --> 00:22:11,270 to be in this environment, not to be indoors. 432 00:22:11,310 --> 00:22:12,950 This is going to be way better. 433 00:22:14,310 --> 00:22:16,910 Hello. Hello. Hello. Welcome. 434 00:22:16,950 --> 00:22:19,950 Told me there were five amateurs, but you look so professional. 435 00:22:21,670 --> 00:22:25,070 This will be our playground today. 436 00:22:25,110 --> 00:22:26,110 Brilliant. 437 00:22:26,150 --> 00:22:31,470 Your task will be to cook my five-course dinner. Wow. 438 00:22:31,510 --> 00:22:35,190 You'll be cooking for bushcraft expert Ray Mears... 439 00:22:36,230 --> 00:22:39,830 ..and eight other people who love the outdoors. 440 00:22:39,870 --> 00:22:41,910 Wow. That's amazing. 441 00:22:41,950 --> 00:22:44,670 So today the focus will be the fire, 442 00:22:44,710 --> 00:22:47,510 the flames, the heat, the smoke. 443 00:22:47,550 --> 00:22:51,590 And if you can control that, it's going to be epic. 444 00:22:51,630 --> 00:22:53,870 That's amazing. Amazing. 445 00:22:53,910 --> 00:22:55,150 Let's get started. 446 00:22:55,190 --> 00:22:56,190 Fire it up. 447 00:22:56,230 --> 00:22:58,110 UPBEAT AMBIENT MUSIC 448 00:23:00,590 --> 00:23:02,710 Before they can start cooking, 449 00:23:02,750 --> 00:23:06,990 Louise and Abi need to forage mushrooms for tonight's menu. 450 00:23:08,070 --> 00:23:10,510 It's funny how easy they come out. 451 00:23:10,550 --> 00:23:12,750 I'm really excited today. 452 00:23:12,790 --> 00:23:14,310 This is right up my street. 453 00:23:16,310 --> 00:23:18,430 Making a fire for cooking 454 00:23:18,470 --> 00:23:20,870 is different than making a cosy fire in the house. 455 00:23:20,910 --> 00:23:24,470 Always start very small with the bark like this, 456 00:23:24,510 --> 00:23:26,910 it's like a natural fire starter. 457 00:23:29,070 --> 00:23:33,070 It's like paper, so it's like... Ah, yes. ..nature's paper. 458 00:23:33,110 --> 00:23:34,510 This is exciting. 459 00:23:34,550 --> 00:23:36,550 What a chef to be cooking with, 460 00:23:36,590 --> 00:23:37,710 and what a place to be cooking. 461 00:23:37,750 --> 00:23:39,070 Yeah, absolutely great. 462 00:23:39,110 --> 00:23:41,150 And then when you throw the first log on, 463 00:23:41,190 --> 00:23:44,270 it's important to put the bark down, 464 00:23:44,310 --> 00:23:47,630 because when you cook, you don't want this black smoke. 465 00:23:47,670 --> 00:23:49,150 You want clean fire. 466 00:23:49,190 --> 00:23:51,950 And you'll see that when the bark is gone, 467 00:23:51,990 --> 00:23:53,430 you'll have a beautiful fire. 468 00:23:54,870 --> 00:23:57,550 He's actually my food hero, 469 00:23:57,590 --> 00:24:00,310 and I could not believe it when I knew it was him. 470 00:24:00,350 --> 00:24:03,270 Oh my gosh, I just want to learn as much as I can from him. 471 00:24:03,310 --> 00:24:06,510 You got it? Got it. Absolutely. Great. Good luck. 472 00:24:06,550 --> 00:24:09,150 CHRIS:It's a dream to be cooking with fire because, 473 00:24:09,190 --> 00:24:10,790 you know, we can barbecue at home, 474 00:24:10,830 --> 00:24:12,630 but this is going to be something else today. 475 00:24:14,510 --> 00:24:17,190 That looks good! Well done! 476 00:24:17,230 --> 00:24:19,350 Beginner's luck or just a good teacher? 477 00:24:19,390 --> 00:24:21,150 Shall we just put the whole wheelbarrow on now? 478 00:24:21,190 --> 00:24:22,590 Yeah! 479 00:24:22,630 --> 00:24:24,350 It's done. NIKLAS SHOUTS 480 00:24:27,270 --> 00:24:28,510 Fires lit, 481 00:24:28,550 --> 00:24:30,950 the contestants will now have four hours 482 00:24:30,990 --> 00:24:35,150 to produce a dish for the specially-invited guests. 483 00:24:35,190 --> 00:24:36,910 GREGG: What Niklas is doing 484 00:24:36,950 --> 00:24:39,950 is bringing modern cookery style and technique 485 00:24:39,990 --> 00:24:43,030 to the most ancient cookery art form of all. 486 00:24:43,070 --> 00:24:45,310 Food and fire. 487 00:24:45,350 --> 00:24:47,430 This is in our DNA. 488 00:24:47,470 --> 00:24:49,510 We just don't know how to do it anymore. 489 00:24:49,550 --> 00:24:50,950 We have got the best seats in the house, 490 00:24:50,990 --> 00:24:52,470 haven't we, Mary? We definitely do. 491 00:24:52,510 --> 00:24:54,550 It's so lovely and warm here, isn't it? 492 00:24:54,590 --> 00:24:57,350 Keep warming the hands when they get cold. 493 00:24:57,390 --> 00:25:00,630 NARRATOR: Mary has the pressure of the first course... 494 00:25:00,670 --> 00:25:01,710 I really love this. 495 00:25:01,750 --> 00:25:03,110 This is just awesome. 496 00:25:03,150 --> 00:25:04,550 It's brilliant. 497 00:25:04,590 --> 00:25:08,750 ..birch-fired Arctic char with fermented gooseberries 498 00:25:08,790 --> 00:25:10,550 and vegetable cream foam. 499 00:25:14,790 --> 00:25:16,430 All right, Mary! 500 00:25:17,670 --> 00:25:19,830 Finally cooking. Great. Thank you. 501 00:25:19,870 --> 00:25:21,070 Here's the Arctic char. 502 00:25:21,110 --> 00:25:22,390 Have you cooked this before? 503 00:25:22,430 --> 00:25:23,510 No, I've never seen one before. 504 00:25:23,550 --> 00:25:25,070 Oh, you've never seen one before? No. 505 00:25:25,110 --> 00:25:28,190 So this dish itself, it's very nostalgic for me, 506 00:25:28,230 --> 00:25:32,390 because I grew up in rural Sweden, up by the mountains... Yes. 507 00:25:32,430 --> 00:25:33,990 ..and we have a lot of Arctic char. 508 00:25:34,030 --> 00:25:35,950 We used to grill it over the birch fire 509 00:25:35,990 --> 00:25:38,110 when we were out fishing. Oh, wow. Yeah. 510 00:25:38,150 --> 00:25:39,430 And this method is the way 511 00:25:39,470 --> 00:25:42,230 that my dad used to cook fish for me. Oh, that's amazing. 512 00:25:43,630 --> 00:25:46,710 {\an8}During service, Mary will have to cook the fish 513 00:25:46,750 --> 00:25:49,950 {\an8}directly on a burning log of birch wood. 514 00:25:49,990 --> 00:25:52,270 {\an8}That's how you're going to cook the fish. That's amazing. 515 00:25:52,310 --> 00:25:54,150 {\an8}OK. Cos it's kind of hard to explain. 516 00:25:54,190 --> 00:25:56,150 Yeah, I get that. Cooking it on the log you're like, 517 00:25:56,190 --> 00:25:57,830 "What? What does it mean?" Yes. 518 00:25:57,870 --> 00:25:59,310 This is what I mean. Amazing. 519 00:26:01,430 --> 00:26:04,750 Mary's cooking an Arctic char, which is a pink-tinted fish, 520 00:26:04,790 --> 00:26:05,990 and it's very, very delicate. 521 00:26:08,750 --> 00:26:11,710 Over fire, I can't think of anything harder 522 00:26:11,750 --> 00:26:13,870 than a flaky fish that falls apart, 523 00:26:13,910 --> 00:26:15,670 that you have to handle quite a bit. 524 00:26:17,070 --> 00:26:18,870 NARRATOR: Before she can cook the fish, 525 00:26:18,910 --> 00:26:23,550 Mary needs to fillet the char into ten perfect portions. 526 00:26:23,590 --> 00:26:25,750 Cleaning down a small fish like a char, 527 00:26:25,790 --> 00:26:27,430 you need knife skills. 528 00:26:28,910 --> 00:26:30,270 They only have one, right? 529 00:26:30,310 --> 00:26:32,950 So see if they do it wrong, it's... 530 00:26:32,990 --> 00:26:34,470 Yeah, it's not good. 531 00:26:36,390 --> 00:26:37,510 Flip it over. 532 00:26:37,550 --> 00:26:38,510 Way! 533 00:26:39,470 --> 00:26:41,870 MARY LAUGHS 534 00:26:41,910 --> 00:26:44,030 Oh, my God! Perfect! 535 00:26:45,910 --> 00:26:48,070 This is my first time prepping a langoustine. 536 00:26:48,110 --> 00:26:50,710 Brin will be in charge of the second course. 537 00:26:50,750 --> 00:26:53,950 Langoustine with smoked celeriac puree, 538 00:26:53,990 --> 00:26:55,750 celeriac petals, 539 00:26:55,790 --> 00:27:00,310 and a sparkling wine beurre blanc, split with kelp oil. 540 00:27:00,350 --> 00:27:02,070 It's fiddly, but also it's... 541 00:27:02,110 --> 00:27:04,070 ..it's freezing and they're really sharp, 542 00:27:04,110 --> 00:27:06,550 so it's fiddly and painful too. 543 00:27:07,750 --> 00:27:11,710 The langoustine tails need to be delicately removed from the shell 544 00:27:11,750 --> 00:27:15,270 and will be cooked in the fire on top of seaweed. 545 00:27:15,310 --> 00:27:19,310 People back in the days used to put seaweed on the fire, 546 00:27:19,350 --> 00:27:21,550 to make the smoke go away, 547 00:27:21,590 --> 00:27:24,670 and to get the saltiness in the fish and seafood 548 00:27:24,710 --> 00:27:25,750 that they cook. 549 00:27:26,830 --> 00:27:29,390 GREGG: It's like a natural seasoning. 550 00:27:29,430 --> 00:27:31,350 What a beautiful idea! 551 00:27:32,390 --> 00:27:34,950 NARRATOR: The heads are roasted over the fire 552 00:27:34,990 --> 00:27:39,310 to flavour a stock for the sparkling wine beurre blanc. 553 00:27:39,350 --> 00:27:41,870 It's a really exciting dish because we're using some 554 00:27:41,910 --> 00:27:43,350 really amazing fresh ingredients 555 00:27:43,390 --> 00:27:46,270 and cooking in a really exciting way. 556 00:27:46,310 --> 00:27:48,590 He also has to master the wood oven, 557 00:27:48,630 --> 00:27:50,710 which he'll be using to roast the celeriac 558 00:27:50,750 --> 00:27:53,230 for his smoked celeriac puree. 559 00:27:53,270 --> 00:27:55,470 Love it. Absolutely love it. 560 00:27:56,950 --> 00:27:58,350 A wood oven is very hot, 561 00:27:58,390 --> 00:28:00,110 but it can get cold quickly as well. OK. 562 00:28:00,150 --> 00:28:03,870 So it's not like a regular oven where you throw your things in, 563 00:28:03,910 --> 00:28:06,870 put it on 250 and then relax. Mm-hmm. Yep. 564 00:28:06,910 --> 00:28:08,590 Here you need to go and watch it all the time. 565 00:28:08,630 --> 00:28:10,990 Make sure that the heat is there. OK. 566 00:28:15,350 --> 00:28:17,670 There's a lot of intricate things to get done in this dish, 567 00:28:17,710 --> 00:28:18,990 so I just want to make sure that 568 00:28:19,030 --> 00:28:21,510 I give everything the right time, do everything properly, 569 00:28:21,550 --> 00:28:23,990 and get it looking like he wants it looking. 570 00:28:24,030 --> 00:28:26,190 Do you feel confident? I feel OK at the moment, yeah. 571 00:28:26,230 --> 00:28:27,870 I want you to deliver the best langoustine dish 572 00:28:27,910 --> 00:28:29,510 you've ever done in your entire life. 573 00:28:29,550 --> 00:28:31,430 It's the only langoustine dish I've ever delivered... 574 00:28:31,470 --> 00:28:32,710 No, don't say that! ..so it could be the best, 575 00:28:32,750 --> 00:28:33,750 but it could be the worst. OK. 576 00:28:33,790 --> 00:28:35,750 No, no, no, no, no, no, no. It's going to be the best. OK. 577 00:28:35,790 --> 00:28:37,150 The best, the best, the best. Will do. 578 00:28:37,190 --> 00:28:38,350 BONES CRUNCH 579 00:28:39,470 --> 00:28:41,870 That wasn't a nice noise. 580 00:28:41,910 --> 00:28:44,950 Abi is prepping duck for the main course. 581 00:28:44,990 --> 00:28:46,350 I'm so weak. 582 00:28:46,390 --> 00:28:49,190 The duck crowns will be smoked with hay 583 00:28:49,230 --> 00:28:52,910 and served with roasted apple puree and mushrooms. 584 00:28:52,950 --> 00:28:54,630 So, have you cooked a lot over open fire? 585 00:28:54,670 --> 00:28:56,390 No, never. Never?! Never before. 586 00:28:56,430 --> 00:28:57,470 First time? Yes. 587 00:28:57,510 --> 00:28:58,870 Oh, my God! 588 00:28:59,990 --> 00:29:02,910 The duck is cooked over the fire, 589 00:29:02,950 --> 00:29:06,390 and then we add an element with smoked hay on it, 590 00:29:06,430 --> 00:29:08,230 almost looks burnt. 591 00:29:08,270 --> 00:29:10,670 But then when you rub the hay off, 592 00:29:10,710 --> 00:29:14,230 it gets a delicate flavour of smoked hay. 593 00:29:15,910 --> 00:29:19,230 She's taking the crown of a duck, so the two breasts still on the bone, 594 00:29:19,270 --> 00:29:21,390 and she's going to hang them over fire, 595 00:29:21,430 --> 00:29:24,870 and she has to work out how they're cooked by just hanging them. 596 00:29:24,910 --> 00:29:26,910 GREGG LAUGHS 597 00:29:26,950 --> 00:29:29,310 I'm dying! It's following me. 598 00:29:29,350 --> 00:29:30,950 You kind of don't know where the wind's going to blow. 599 00:29:30,990 --> 00:29:33,390 Tell me what's happening. Um, so I've just hung the duck, 600 00:29:33,430 --> 00:29:36,070 so the smoke is going to heat up the duck 601 00:29:36,110 --> 00:29:37,670 to the bone to the right temperature internally, 602 00:29:37,710 --> 00:29:38,790 and then we're going to grill it after, 603 00:29:38,830 --> 00:29:40,190 so it smokes it slowly. 604 00:29:40,230 --> 00:29:42,030 Am I right in thinking you've got to put that duck 605 00:29:42,070 --> 00:29:44,350 in a pot with hay and set light to it?Yes. 606 00:29:44,390 --> 00:29:47,070 Well done you. You're loving it. Yeah. Well done. 607 00:29:47,110 --> 00:29:48,190 Right. 608 00:29:50,750 --> 00:29:53,190 What a great piece of meat to be cutting. 609 00:29:54,230 --> 00:29:58,790 NARRATOR: Chris is butchering down a whole saddle of Highland red deer. 610 00:29:58,830 --> 00:30:02,550 We want to have all ten fingers left after. Yes. 611 00:30:03,590 --> 00:30:06,990 He'll be serving loin of juniper-smoked venison 612 00:30:07,030 --> 00:30:08,950 with a reindeer blood pudding, 613 00:30:08,990 --> 00:30:12,790 fire-roasted beetroot and a venison sauce. 614 00:30:12,830 --> 00:30:15,270 The venison is going to be cooked over the fire, 615 00:30:15,310 --> 00:30:17,390 but with a lot of juniper branches. 616 00:30:17,430 --> 00:30:20,590 That gives it almost like a gin flavour to the game. 617 00:30:22,750 --> 00:30:26,470 I'm really keen with Scandinavian cooking, 618 00:30:26,510 --> 00:30:28,590 my boyfriend being from Denmark. 619 00:30:28,630 --> 00:30:32,270 We do have an obsession with Nordic food. 620 00:30:32,310 --> 00:30:37,670 Chris has a very big challenge with the deer. 621 00:30:37,710 --> 00:30:40,990 Like, if you overcook game, it's not even edible. 622 00:30:42,030 --> 00:30:44,790 Perfect. You got it. Well done, Chris. 623 00:30:44,830 --> 00:30:48,190 With the loins prepped, he can move on to the beetroots, 624 00:30:48,230 --> 00:30:51,310 which are roasted directly in the embers of the fire. 625 00:30:51,350 --> 00:30:53,430 I thought I did quite good barbecuing at home, 626 00:30:53,470 --> 00:30:55,750 but this is the next level. 627 00:30:58,470 --> 00:30:59,590 Oh, the fire. 628 00:30:59,630 --> 00:31:04,310 Louise will be finishing off the meal with Niklas's signature dessert. 629 00:31:04,350 --> 00:31:08,190 Porcini mushroom souffle with a blueberry creme diplomate 630 00:31:08,230 --> 00:31:09,910 and a woodruff ice cream. 631 00:31:11,350 --> 00:31:14,230 This is by far the most difficult dish today, 632 00:31:14,270 --> 00:31:17,030 because making a souffle is difficult, 633 00:31:17,070 --> 00:31:21,630 and doing it outdoors with no electricity in a wood oven, 634 00:31:21,670 --> 00:31:22,990 very hard. 635 00:31:23,030 --> 00:31:26,870 I'm slightly terrified, but hopefully I can do it 636 00:31:26,910 --> 00:31:28,790 and make the guests and the judges happy. 637 00:31:30,030 --> 00:31:32,390 Her first priority is the ice cream. 638 00:31:32,430 --> 00:31:35,550 The base is made with milk and cream that's infused 639 00:31:35,590 --> 00:31:39,510 with a foraged flowering plant called woodruff. 640 00:31:39,550 --> 00:31:40,670 GREGG: I love woodruff. 641 00:31:40,710 --> 00:31:43,630 Tastes almost like vanilla. 642 00:31:43,670 --> 00:31:44,950 It's really quite strong. 643 00:31:44,990 --> 00:31:47,350 There's almost a coconut quality about it. 644 00:31:47,390 --> 00:31:49,630 So a woodruff ice cream I've never had, 645 00:31:49,670 --> 00:31:52,030 but I'm really, really looking forward to that. 646 00:31:53,350 --> 00:31:55,190 Really unusual, really unusual. 647 00:31:55,230 --> 00:31:57,430 But you know, mushroom souffle for a pudding 648 00:31:57,470 --> 00:31:58,790 is also highly unusual. 649 00:32:00,070 --> 00:32:01,510 Louise, have you made souffles before? 650 00:32:01,550 --> 00:32:02,630 I've made a souffle, 651 00:32:02,670 --> 00:32:05,630 but never in a wood oven or over a fire. 652 00:32:05,670 --> 00:32:07,870 But, you know, you don't really know what the temperature is, 653 00:32:07,910 --> 00:32:10,150 so you've got to use your cook's instinct, I think. 654 00:32:10,190 --> 00:32:11,750 If anyone can do this, you can. 655 00:32:11,790 --> 00:32:14,470 You can do this.I hope so. I really want to make a good job. 656 00:32:14,510 --> 00:32:15,470 Thank you. 657 00:32:19,030 --> 00:32:20,230 OK, we got 90 minutes 658 00:32:20,270 --> 00:32:23,070 then the first dish goes out... OK. ..and we need more fire. 659 00:32:23,110 --> 00:32:24,550 OK. So heat it up. More logs. 660 00:32:24,590 --> 00:32:25,870 You can't relax one second. 661 00:32:25,910 --> 00:32:27,670 Always just boom, boom, boom, boom, boom. 662 00:32:27,710 --> 00:32:30,030 And I think we need to kick it up a little bit. 663 00:32:31,390 --> 00:32:33,590 NARRATOR: Back on the first course... 664 00:32:33,630 --> 00:32:35,230 This is, like, unreal. 665 00:32:35,270 --> 00:32:38,230 The heat is absolutely tremendous in here. 666 00:32:38,270 --> 00:32:41,150 ..Mary's Arctic char is filleted, 667 00:32:41,190 --> 00:32:43,910 and she now needs to roast a variety of vegetables 668 00:32:43,950 --> 00:32:46,950 to make the stock base for her sauce. 669 00:32:46,990 --> 00:32:48,470 That's hot. 670 00:32:48,510 --> 00:32:52,350 To create the sauce, the stock is combined with cream... 671 00:32:52,390 --> 00:32:53,390 OK. 672 00:32:53,430 --> 00:32:57,470 {\an8}..which is flavoured using an unusual technique. 673 00:32:57,510 --> 00:32:59,630 {\an8}And I need to put this on straight away? Yep, put that on. 674 00:32:59,670 --> 00:33:04,150 So I'm putting some burning embers into the cream, 675 00:33:04,190 --> 00:33:08,230 and then...to make a really burnt... Yeah. ..wood flavour. 676 00:33:08,270 --> 00:33:11,070 And then... Yeah. ..trapping the smoke in with the foil. 677 00:33:15,110 --> 00:33:16,550 This is celeriac puree. 678 00:33:17,950 --> 00:33:19,670 And now I'm going to blend it 679 00:33:19,710 --> 00:33:21,390 and put some smoked oil through it as well. 680 00:33:29,150 --> 00:33:31,230 How are you finding it, Brin? I'm absolutely loving this. 681 00:33:31,270 --> 00:33:32,510 It's fantastic. Are you?Yeah. 682 00:33:32,550 --> 00:33:34,030 Do you think it's a new technique? 683 00:33:34,070 --> 00:33:37,270 This is totally a new technique. There's not a hob in sight, 684 00:33:37,310 --> 00:33:40,630 so even though we're cooking, I'm having to think about putting 685 00:33:40,670 --> 00:33:42,310 things on the fire and making sure it's still going, 686 00:33:42,350 --> 00:33:43,510 because if we don't, 687 00:33:43,550 --> 00:33:45,670 then all the dishes are kind of done. 688 00:33:45,710 --> 00:33:46,830 Tell you what, it's a big challenge. 689 00:33:46,870 --> 00:33:47,910 Yeah, it's a great challenge. 690 00:33:50,310 --> 00:33:53,470 NARRATOR: Abi has been roasting apples for her apple puree... 691 00:33:54,510 --> 00:33:57,110 I'm definitely enjoying the whole energy, 692 00:33:57,150 --> 00:33:58,990 but I'm just really cold. 693 00:34:01,270 --> 00:34:04,750 ..and has moved on to the second stage of cooking her duck, 694 00:34:04,790 --> 00:34:08,390 rendering the skin over a raging hot grill. 695 00:34:08,430 --> 00:34:11,790 I mean, cooking bird is always difficult over fire, 696 00:34:11,830 --> 00:34:14,230 especially a duck, which has a lot of fat, 697 00:34:14,270 --> 00:34:18,750 because the dripping fat gets a lot of flames on it. 698 00:34:18,790 --> 00:34:20,350 I think it looks OK. 699 00:34:21,550 --> 00:34:23,870 In service, she'll also have to master 700 00:34:23,910 --> 00:34:28,310 a mediaeval French cooking technique using a tool called a flambadou. 701 00:34:29,750 --> 00:34:33,590 The flambadou is a tool that you collected fat from the rotisserie 702 00:34:33,630 --> 00:34:35,470 and added it onto your food. 703 00:34:35,510 --> 00:34:38,870 So you take beef fat through a hot funnel, 704 00:34:38,910 --> 00:34:41,990 and then the beef fat drips down on the mushrooms 705 00:34:42,030 --> 00:34:45,110 and creates a great flavour, hopefully. 706 00:34:46,270 --> 00:34:51,270 It's a dangerous job as the flambadou reaches a temperature of 600 degrees. 707 00:34:51,310 --> 00:34:53,230 Put some more fat there. More fat in? Yeah. 708 00:34:54,310 --> 00:34:55,790 NIKLAS LAUGHS 709 00:34:55,830 --> 00:34:57,230 Oh, it's boiling! 710 00:35:03,390 --> 00:35:06,070 The key is to have it clean and hot. 711 00:35:08,030 --> 00:35:09,510 Got it? OK. 712 00:35:12,790 --> 00:35:15,670 It's time for Chris to see if his roasted beetroots 713 00:35:15,710 --> 00:35:17,350 are up to chef Standard. 714 00:35:18,550 --> 00:35:20,310 So let's see. One, two, three. 715 00:35:20,350 --> 00:35:21,710 Let's see. 716 00:35:21,750 --> 00:35:24,070 Ooh! Look at that. 717 00:35:24,110 --> 00:35:25,830 Perfect! 718 00:35:25,870 --> 00:35:27,230 Nailed it. 719 00:35:27,270 --> 00:35:31,990 He can now concentrate on the most complex element of his dish... 720 00:35:32,030 --> 00:35:36,190 ..a black pudding made with reindeer blood. 721 00:35:36,230 --> 00:35:37,830 The reindeer blood pudding 722 00:35:37,870 --> 00:35:40,750 is a dish that I learned from my Sami friends, 723 00:35:40,790 --> 00:35:45,470 and that they make on the mountain when they take a reindeer down. 724 00:35:46,990 --> 00:35:48,910 You take the blood out of the reindeer 725 00:35:48,950 --> 00:35:53,630 and then immediately make a blood pudding over the fire. 726 00:35:54,790 --> 00:35:58,510 Chris needs to blend the blood with flour, port and Madeira 727 00:35:58,550 --> 00:36:00,790 before adding the melted butter, 728 00:36:00,830 --> 00:36:05,030 all under the watchful eye of Niklas's head chef, Baxter. 729 00:36:06,350 --> 00:36:07,870 Starting off nice and slow. 730 00:36:09,550 --> 00:36:12,270 Like you're making hollandaise or... Yeah, like a mayo. 731 00:36:12,310 --> 00:36:13,510 Any... Exactly, just like a mayo. 732 00:36:13,550 --> 00:36:15,190 You go too fast and it's going to split. 733 00:36:16,470 --> 00:36:19,430 For it to set, the blood pudding needs to be cooked 734 00:36:19,470 --> 00:36:22,190 to exactly 58 degrees... 735 00:36:22,230 --> 00:36:25,310 This on top? That in, grill in. 736 00:36:25,350 --> 00:36:27,670 ..over coal seasoned with juniper. 737 00:36:30,110 --> 00:36:31,190 Wow. 738 00:36:31,230 --> 00:36:32,190 Smells great. 739 00:36:33,430 --> 00:36:34,910 Looks like a... 740 00:36:34,950 --> 00:36:37,550 ..blood brownie, doesn't it? Yeah. 741 00:36:37,590 --> 00:36:39,310 On to the next. On to the next. 742 00:36:40,910 --> 00:36:42,910 Are you expecting the juniper... 743 00:36:42,950 --> 00:36:46,830 ..the juniper flavour to go from the branches into the meat? 744 00:36:46,870 --> 00:36:49,390 Yeah, I'm expecting the juniper flavour, 745 00:36:49,430 --> 00:36:51,710 a bit of the smoke is going to be really unique. 746 00:36:51,750 --> 00:36:53,990 I'm looking forward to tasting that one. 747 00:36:54,030 --> 00:36:56,910 I mean, cooking with fire is amazing, and smoking it. 748 00:36:56,950 --> 00:36:58,310 This is...this is heaven. 749 00:36:58,350 --> 00:37:01,350 If I could have this set up in my garden, I'd be so happy. 750 00:37:05,110 --> 00:37:09,710 NARRATOR: Louise's ice cream base has finished infusing with the woodruff. 751 00:37:09,750 --> 00:37:10,990 Oh, yes. 752 00:37:11,030 --> 00:37:12,710 Boom! You got it, Louise. 753 00:37:12,750 --> 00:37:14,230 Thank you. 754 00:37:14,270 --> 00:37:17,750 She's also made her blueberry creme diplomate 755 00:37:17,790 --> 00:37:19,870 and has moved on to the souffle base, 756 00:37:19,910 --> 00:37:23,430 which is flavoured with porcini mushroom powder. 757 00:37:23,470 --> 00:37:24,750 I'm happy with my souffle mix. 758 00:37:24,790 --> 00:37:27,310 The base tasted really good. Really mushroomy. 759 00:37:27,350 --> 00:37:29,870 She has to gently fold in the egg whites, 760 00:37:29,910 --> 00:37:32,070 keeping it as aerated as possible 761 00:37:32,110 --> 00:37:35,230 to give the souffles the best chance of rising. 762 00:37:35,270 --> 00:37:36,670 There's lots of volume in there, 763 00:37:36,710 --> 00:37:39,350 so as long as I can keep the temperature of the oven going, 764 00:37:39,390 --> 00:37:40,630 it should work. 765 00:37:40,670 --> 00:37:42,230 But the famous last words. 766 00:37:44,590 --> 00:37:45,870 OK, we got 60 minutes. 767 00:37:45,910 --> 00:37:47,830 Everyone comfortable? MARY AND BRIN:Yes, chef! 768 00:37:47,870 --> 00:37:48,830 Let's go! 769 00:37:50,510 --> 00:37:52,030 I came in here this morning 770 00:37:52,070 --> 00:37:54,070 and thought that it was going to be cool, 771 00:37:54,110 --> 00:37:55,390 and I was just going to be relaxed. 772 00:37:55,430 --> 00:37:57,350 I'm not at all. 773 00:37:57,390 --> 00:37:59,070 I feel for them, all of them. 774 00:37:59,110 --> 00:38:01,990 I just want them to deliver on a high level. 775 00:38:11,150 --> 00:38:16,510 Hosting tonight's dinner is survival and bushcraft expert Ray Mears. 776 00:38:17,710 --> 00:38:19,550 Fire is a wonderful tool for cooking... 777 00:38:20,910 --> 00:38:23,430 ..but in Britain, it can be a challenge 778 00:38:23,470 --> 00:38:25,990 because of the weather. 779 00:38:26,030 --> 00:38:30,030 You can't take your eye off the ball for a second. 780 00:38:30,070 --> 00:38:33,110 When we cook on a fire, it's fundamental to being human. 781 00:38:33,150 --> 00:38:36,470 It's very easy to stick a piece of meat over a fire and char it, 782 00:38:36,510 --> 00:38:39,510 but to cook it to perfection, that is an art. 783 00:38:41,870 --> 00:38:43,510 But I'm sure they'll come up to the mark 784 00:38:43,550 --> 00:38:45,710 and I can't wait to taste their wares. 785 00:38:47,350 --> 00:38:49,390 With service fast approaching, 786 00:38:49,430 --> 00:38:51,550 the heat in the tent is rising. 787 00:38:51,590 --> 00:38:54,470 We're going to be smoked, I think, by the end of day. 788 00:38:54,510 --> 00:38:57,870 And the smoke is starting to get at the contestants. 789 00:38:57,910 --> 00:38:58,950 MARY BLOWS HARSHLY 790 00:38:59,990 --> 00:39:01,190 It's really bad. 791 00:39:01,230 --> 00:39:02,950 It's like choking, but it's also... 792 00:39:04,270 --> 00:39:06,630 ..so hot it's sort of melting your face. 793 00:39:06,670 --> 00:39:09,950 {\an8}Yeah, all of a sudden it's just got quite intense in the kitchen. 794 00:39:09,990 --> 00:39:12,710 We all need to get a move on, I think, to be honest with you. 795 00:39:12,750 --> 00:39:14,510 They're also having to get to grips 796 00:39:14,550 --> 00:39:17,230 with Niklas's Michelin-starred presentation. 797 00:39:18,790 --> 00:39:21,630 I've had to cut the celeriac to exactly five centimetres, 798 00:39:21,670 --> 00:39:25,710 and then shaping them to make these lovely petals. 799 00:39:25,750 --> 00:39:27,470 It's such an intricate little thing. 800 00:39:27,510 --> 00:39:28,910 There's just so much to do, 801 00:39:28,950 --> 00:39:32,150 and it has to be done to such a high standard. 802 00:39:32,190 --> 00:39:33,350 How are we doing down here? 803 00:39:33,390 --> 00:39:35,990 We are just getting the petals ready. Yeah. 804 00:39:36,030 --> 00:39:38,790 There's quite a lot of them to do. How many are in here? 805 00:39:38,830 --> 00:39:40,350 200. How many have you done? 806 00:39:40,390 --> 00:39:41,950 Ten? About 15. 807 00:39:41,990 --> 00:39:44,190 Got to get going. You only have 185 left. Yeah. 808 00:39:47,230 --> 00:39:48,990 Brin is doing the celeriac... 809 00:39:50,830 --> 00:39:57,230 ..and he's behind, so he needs to push a little bit. 810 00:39:57,270 --> 00:40:00,030 Brin isn't the only one who's up against it. 811 00:40:00,070 --> 00:40:01,590 Not on track at all. 812 00:40:01,630 --> 00:40:04,030 Chris also has a job on his hands, 813 00:40:04,070 --> 00:40:07,710 making individual roses out of his roasted beetroot. 814 00:40:07,750 --> 00:40:09,350 CHRIS LAUGHS 815 00:40:09,390 --> 00:40:12,950 Massacring these beetroots right now. 816 00:40:12,990 --> 00:40:16,230 No, they're really tricky to make and I'm up against it. 817 00:40:17,430 --> 00:40:20,470 I think my eyelashes are stuck together as well. 818 00:40:20,510 --> 00:40:23,670 I'm just making a fermented gooseberry paste. 819 00:40:23,710 --> 00:40:27,590 I'm blending some herbs and some shallots and some oils 820 00:40:27,630 --> 00:40:29,230 before adding the gooseberries. 821 00:40:29,270 --> 00:40:31,950 It's not one bit straightforward. There's a lot to it. 822 00:40:33,030 --> 00:40:36,150 The biggest bit now I've got all of this done and managed 823 00:40:36,190 --> 00:40:37,670 is actually cooking the souffles. 824 00:40:37,710 --> 00:40:40,030 That's going to be really stressful. 825 00:40:40,070 --> 00:40:43,550 Abi's now on the third and final stage of cooking the duck. 826 00:40:44,710 --> 00:40:47,230 You're going to take some embers out of the fire now 827 00:40:47,270 --> 00:40:49,310 and throw them straight on the hay. 828 00:40:49,350 --> 00:40:51,790 And then we're going to put the duck in on top. 829 00:40:56,830 --> 00:40:59,590 There you go. In. Thank you. 830 00:40:59,630 --> 00:41:01,150 You look warmer now than you did before. 831 00:41:01,190 --> 00:41:02,990 Much warmer now than before. 832 00:41:05,070 --> 00:41:08,110 JOHN: What was once a calm tent now seems to be really hotting up. 833 00:41:09,470 --> 00:41:12,030 Our five are now understanding the intensity 834 00:41:12,070 --> 00:41:13,590 of what's truly going on here. 835 00:41:15,990 --> 00:41:18,310 STIRRING PIANO 836 00:41:20,430 --> 00:41:22,630 NARRATOR: Joining Ray Mears at tonight's dinner 837 00:41:22,670 --> 00:41:26,670 are leading conservationists from the World Land Trust... 838 00:41:27,750 --> 00:41:30,150 ..an organisation dedicated to protecting 839 00:41:30,190 --> 00:41:33,270 endangered habitats across the globe. 840 00:41:33,310 --> 00:41:36,390 And Nomadic Dinners founder, Noah Ellis. 841 00:41:37,470 --> 00:41:39,630 I am beyond excited. 842 00:41:39,670 --> 00:41:42,910 Niklas is a chef that every single fire chef looks up to... 843 00:41:44,070 --> 00:41:46,270 ..and I can't wait to see what he's got in store. 844 00:41:47,790 --> 00:41:49,190 {\an8}I'm expecting good food, 845 00:41:49,230 --> 00:41:51,110 {\an8}I'm expecting to enjoy the meal, 846 00:41:51,150 --> 00:41:52,670 {\an8}and I'm expecting different flavours. 847 00:41:52,710 --> 00:41:56,990 {\an8}And, uh, yeah, it's a good experience to look forward to it. 848 00:41:57,030 --> 00:41:58,950 Cheers, everyone. ALL:Cheers. 849 00:42:05,350 --> 00:42:07,830 NARRATOR: There's now just moments till service. 850 00:42:07,870 --> 00:42:09,750 UPBEAT MUSIC We need to move, 851 00:42:09,790 --> 00:42:10,830 we need to focus, 852 00:42:10,870 --> 00:42:12,670 we need to make this beautiful, 853 00:42:12,710 --> 00:42:15,550 and most importantly, delicious. 854 00:42:15,590 --> 00:42:16,830 OK? Yes, chef. 855 00:42:16,870 --> 00:42:18,750 Let's go. 856 00:42:18,790 --> 00:42:20,670 First up is Mary. 857 00:42:20,710 --> 00:42:21,870 Flipping fantastic. 858 00:42:21,910 --> 00:42:23,990 I never thought I'd be doing summat like this. 859 00:42:24,030 --> 00:42:27,510 And it's time for her to face her greatest challenge... 860 00:42:27,550 --> 00:42:30,190 It's really getting to my eyes. 861 00:42:30,230 --> 00:42:34,390 {\an8}..cooking the delicate Arctic char directly on a burning log. 862 00:42:35,550 --> 00:42:36,550 Looks like for the first course 863 00:42:36,590 --> 00:42:39,070 we're going to be having birch-fired Arctic char. 864 00:42:40,630 --> 00:42:42,110 Come on, Mary. 865 00:42:42,150 --> 00:42:43,110 You can do it. 866 00:42:44,630 --> 00:42:46,350 To make sure that it's not overcooked 867 00:42:46,390 --> 00:42:47,590 is going to be quite hard, 868 00:42:47,630 --> 00:42:50,750 especially on a fire where you can't determine the temperatures. 869 00:42:50,790 --> 00:42:52,070 I think this one looks good. 870 00:42:52,110 --> 00:42:53,750 They're done. They're done. They're done. They're great. 871 00:42:53,790 --> 00:42:55,430 That's good. OK. 872 00:42:55,470 --> 00:42:58,030 With the fish cooked to chef's standard... 873 00:42:58,070 --> 00:43:00,230 Mary... Yes. Go! 874 00:43:00,270 --> 00:43:03,230 ..it's a race to plate the dish as fast as possible 875 00:43:03,270 --> 00:43:05,630 in the ever-dropping temperature of the tent. 876 00:43:07,190 --> 00:43:09,230 Gooseberry will be lovely and sharp, 877 00:43:09,270 --> 00:43:12,230 and then I think so will the sorrel. 878 00:43:12,270 --> 00:43:14,630 Bit of a delicate operation, this one. 879 00:43:14,670 --> 00:43:16,670 Grilled vegetable foam sauce. 880 00:43:16,710 --> 00:43:18,590 Smell is just incredible. 881 00:43:18,630 --> 00:43:19,910 This is going to be really exciting. 882 00:43:19,950 --> 00:43:21,510 This looks very good, Mary. 883 00:43:21,550 --> 00:43:23,390 Let's hope they put it off. Really looking forward to trying it. 884 00:43:23,430 --> 00:43:24,630 It's going to be great. 885 00:43:28,030 --> 00:43:29,150 Service, please. 886 00:43:32,830 --> 00:43:34,870 It looks very nice, doesn't it? 887 00:43:36,990 --> 00:43:38,870 Thank you so much for everything. 888 00:43:38,910 --> 00:43:41,190 You're a sweetheart. Aw, well done, Mary. 889 00:43:41,230 --> 00:43:42,830 I loved every second of that. Yeah. 890 00:43:42,870 --> 00:43:44,470 I loved it so much. That was beautiful food. 891 00:43:44,510 --> 00:43:47,070 Wonderful, thank you. That was really high-end cuisine. 892 00:43:49,950 --> 00:43:52,030 {\an8}Wow, that smells absolutely wonderful, 893 00:43:52,070 --> 00:43:55,190 {\an8}and I really like the way that the foam sits there. 894 00:43:55,230 --> 00:43:57,870 Almost like it sets off the fish as in its natural environment, 895 00:43:57,910 --> 00:43:58,870 in the sea. 896 00:44:00,790 --> 00:44:02,030 That was just amazing. 897 00:44:02,070 --> 00:44:03,190 I loved it so much. 898 00:44:03,230 --> 00:44:04,710 It was just great. 899 00:44:07,190 --> 00:44:08,710 The Arctic char is beautifully cooked. 900 00:44:08,750 --> 00:44:11,950 It's very delicate. The foam is delightful. 901 00:44:11,990 --> 00:44:13,590 {\an8}I particularly like the gooseberry 902 00:44:13,630 --> 00:44:15,310 {\an8}and the tartness that came through. 903 00:44:15,350 --> 00:44:17,230 Really enjoyed that overall. 904 00:44:17,270 --> 00:44:18,950 I thought it was a fabulous dish. 905 00:44:18,990 --> 00:44:22,230 All of the elements complemented each other perfectly. 906 00:44:26,230 --> 00:44:29,150 Really, really delicate, well-cooked piece of fish 907 00:44:29,190 --> 00:44:31,310 with some very, very good flavours. 908 00:44:31,350 --> 00:44:33,310 I think Mary's done a great job here, I really do. 909 00:44:33,350 --> 00:44:35,270 I think it's simple elegance with this dish 910 00:44:35,310 --> 00:44:38,030 and flavours that come together which are really quite different. 911 00:44:39,590 --> 00:44:41,350 Brin is next to serve, 912 00:44:41,390 --> 00:44:45,430 but he still hasn't finished shaping his celeriac petals. 913 00:44:45,470 --> 00:44:47,710 I would like him to be ready with the mise en place, 914 00:44:47,750 --> 00:44:49,550 but he's still prepping. 915 00:44:49,590 --> 00:44:53,950 And with so little time he's having to draft in some help. 916 00:44:53,990 --> 00:44:56,070 Go end to end, twist, 917 00:44:56,110 --> 00:44:59,590 and then you want to become corner to corner at the top. 918 00:45:02,230 --> 00:45:04,070 Seaweed in. Boom, boom, boom. 919 00:45:07,950 --> 00:45:10,030 This is the most important part of this cooking. 920 00:45:10,070 --> 00:45:11,270 OK. 921 00:45:11,310 --> 00:45:14,710 For the second course, seaweed-baked langoustine. 922 00:45:14,750 --> 00:45:16,230 Quicker, Brin. Quicker. Yep. 923 00:45:16,270 --> 00:45:20,030 The langoustine, you don't want to overcook it. 924 00:45:20,070 --> 00:45:21,230 Carry on the plate 925 00:45:21,270 --> 00:45:24,030 and keep an eye on the langoustines at the same time. 926 00:45:24,070 --> 00:45:26,390 I'm expecting something that is 927 00:45:26,430 --> 00:45:29,310 retaining the full flavour of the sea. 928 00:45:29,350 --> 00:45:31,190 Petals on plate in the puree. 929 00:45:31,230 --> 00:45:32,190 Yes, chef. 930 00:45:33,270 --> 00:45:38,030 {\an8}Fiddly work. It's hard to do it very quickly because it's so precise. 931 00:45:38,070 --> 00:45:39,190 Nearly there, Brin. Come on. 932 00:45:39,230 --> 00:45:41,190 You're doing great. 933 00:45:41,230 --> 00:45:42,990 20 seconds! 934 00:45:43,030 --> 00:45:44,670 Faster. Faster. 935 00:45:46,350 --> 00:45:48,270 Go, you go, you go, you go, you go. 936 00:45:49,710 --> 00:45:50,870 Service, please. 937 00:45:53,630 --> 00:45:56,110 {\an8}Aw, I love the presentation of this dish. 938 00:45:58,270 --> 00:46:00,350 Thank you. That was not an easy dish, huh? No. 939 00:46:00,390 --> 00:46:02,430 Is that the most difficult one you've done in your life? 940 00:46:02,470 --> 00:46:04,550 Yes. That was tough. Yeah...yeah. 941 00:46:06,110 --> 00:46:08,950 Brin has served seaweed-baked langoustine 942 00:46:08,990 --> 00:46:11,070 with smoked celeriac puree, 943 00:46:11,110 --> 00:46:14,910 celeriac petals and a sparkling wine beurre blanc 944 00:46:14,950 --> 00:46:16,910 split with a sugar kelp oil. 945 00:46:18,590 --> 00:46:21,630 Started off fine, but those celeriac petals 946 00:46:21,670 --> 00:46:24,510 just really, really pushed me back. 947 00:46:24,550 --> 00:46:26,750 It was a great experience. but intense. 948 00:46:28,630 --> 00:46:31,230 It was a really interesting way to cook the langoustine. 949 00:46:31,270 --> 00:46:32,750 I haven't had it like that before. 950 00:46:32,790 --> 00:46:34,990 I really enjoyed the different textures, 951 00:46:35,030 --> 00:46:37,110 like the celeriac puree. 952 00:46:37,150 --> 00:46:38,150 It was quite smooth 953 00:46:38,190 --> 00:46:40,750 and also the petals that brought in the crunchiness. 954 00:46:40,790 --> 00:46:42,790 The beurre blanc's wonderful 955 00:46:42,830 --> 00:46:45,950 and I thought the langoustine was cooked very delicately 956 00:46:45,990 --> 00:46:47,310 and it had very nice flavour. 957 00:46:51,230 --> 00:46:55,350 The star of it has to be, and is of course, the langoustine, 958 00:46:55,390 --> 00:46:58,470 which is slightly mildly saltier than you would expect 959 00:46:58,510 --> 00:46:59,590 because of the seaweed. 960 00:46:59,630 --> 00:47:02,870 The smokiness coming from that celeriac puree is really good. 961 00:47:02,910 --> 00:47:05,150 I think that's a really delicious dish. 962 00:47:06,670 --> 00:47:08,710 Abi is next in line. 963 00:47:08,750 --> 00:47:10,030 That's not petrifying at all, 964 00:47:10,070 --> 00:47:12,910 "Just put a towel just in case it burns you first." 965 00:47:12,950 --> 00:47:15,950 Before she can carve her duck to see if it's cooked, 966 00:47:15,990 --> 00:47:19,110 there's one last dangerous task to complete. 967 00:47:20,190 --> 00:47:21,750 Shake it like a Polaroid picture! 968 00:47:25,430 --> 00:47:27,070 Shake it! Shake it! 969 00:47:28,350 --> 00:47:30,590 Back in the heat! Back in the heat! Back in the heat! 970 00:47:30,630 --> 00:47:31,590 Boom! 971 00:47:33,670 --> 00:47:35,270 Oh, yeah. That was about to burn me. 972 00:47:37,830 --> 00:47:39,630 A hay-smoked duck should be lovely. 973 00:47:41,510 --> 00:47:44,030 I want my duck cooked to perfection. 974 00:47:47,790 --> 00:47:49,310 There you go. Quack, quack. 975 00:47:49,350 --> 00:47:50,470 Absolutely perfect. 976 00:47:52,390 --> 00:47:55,430 Grilled wild apple puree 977 00:47:55,470 --> 00:47:56,910 with a sloe berry glaze. 978 00:47:58,830 --> 00:48:00,310 That's a lovely mixture as well. 979 00:48:00,350 --> 00:48:01,870 Looking forward to that. 980 00:48:01,910 --> 00:48:04,270 OK, it's good, but we need to work a little faster. 981 00:48:09,630 --> 00:48:10,590 Service, please. 982 00:48:14,510 --> 00:48:16,470 Last two plates! Service, please. 983 00:48:16,510 --> 00:48:18,350 Wow! 984 00:48:18,390 --> 00:48:20,190 Well done! 985 00:48:20,230 --> 00:48:22,110 So proud of you. Ah! 986 00:48:23,710 --> 00:48:25,310 Let's hope it tastes as good as it looks. 987 00:48:29,990 --> 00:48:31,510 I've never been so freezing cold 988 00:48:31,550 --> 00:48:33,070 whilst I've been doing my first round of cooking, 989 00:48:33,110 --> 00:48:35,350 and so boiling hot whilst doing my second round. 990 00:48:35,390 --> 00:48:36,550 But I loved it all, 991 00:48:36,590 --> 00:48:38,470 it was a great experience. 992 00:48:41,270 --> 00:48:42,470 The hay-smoked duck, 993 00:48:42,510 --> 00:48:44,710 I definitely got the smokiness. 994 00:48:44,750 --> 00:48:45,910 It was tender. 995 00:48:45,950 --> 00:48:48,670 I thought the glaze was really good on the duck, 996 00:48:48,710 --> 00:48:50,550 but I really liked the puree. 997 00:48:50,590 --> 00:48:52,750 Wonderful texture, real sweetness. 998 00:48:52,790 --> 00:48:54,510 You could really taste the apple in that. 999 00:48:54,550 --> 00:48:56,230 The sloe berries, they really came out. 1000 00:48:56,270 --> 00:48:57,830 And the mushrooms were really lovely. 1001 00:48:57,870 --> 00:48:59,150 It was amazing. 1002 00:48:59,190 --> 00:49:01,870 Favourite so far, I'm sad that it's over. 1003 00:49:08,430 --> 00:49:10,630 Really lovely saltiness on top of that skin 1004 00:49:10,670 --> 00:49:13,390 coming from that sloe berry glaze. 1005 00:49:13,430 --> 00:49:16,390 That smoked apple puree is absolutely fantastic. 1006 00:49:16,430 --> 00:49:18,830 There is a taste of meatiness across the mushroom, actually, 1007 00:49:18,870 --> 00:49:21,670 and that must be that flambadou style of cooking it. 1008 00:49:21,710 --> 00:49:23,910 Really lovely. Really lovely. 1009 00:49:25,150 --> 00:49:26,750 NARRATOR: With the sun setting, 1010 00:49:26,790 --> 00:49:30,270 the temperature in the tent is plummeting to near freezing... 1011 00:49:31,830 --> 00:49:36,350 ..and Baxter has noticed a problem with Louise's souffle mix. 1012 00:49:36,390 --> 00:49:38,270 So, Louise, the mix feels a little bit loose, 1013 00:49:38,310 --> 00:49:40,030 like too much air has been knocked out. OK. 1014 00:49:40,070 --> 00:49:41,550 So we're just going to have to give one of these 1015 00:49:41,590 --> 00:49:43,870 a bit of a test cook before we go into the service with them. 1016 00:49:43,910 --> 00:49:45,110 Yeah. Sure. 1017 00:49:47,390 --> 00:49:48,790 I have no idea what's happened. 1018 00:49:48,830 --> 00:49:51,870 The egg white was whipped. It was really stiff. 1019 00:49:51,910 --> 00:49:54,470 I put it through really, really gently with a spoon. 1020 00:49:54,510 --> 00:49:56,990 So I don't know whether it's the temperature, maybe. 1021 00:49:57,030 --> 00:49:58,590 I'm really confused. 1022 00:49:58,630 --> 00:50:00,230 Louise, just come have a look here. 1023 00:50:00,270 --> 00:50:02,910 So you see the one in the oven is, uh, it hasn't worked. Yeah. 1024 00:50:02,950 --> 00:50:05,870 So we're gonna have to make another batch and start again. OK. 1025 00:50:06,990 --> 00:50:10,030 Louise has done a test souffle and it's flopped. 1026 00:50:10,070 --> 00:50:13,990 That means she's had to start the whole souffle mixture again. 1027 00:50:14,030 --> 00:50:16,750 She's going to be late, by the looks of it. 1028 00:50:16,790 --> 00:50:18,790 NIKLAS:OK, Louise, these things happen, OK? 1029 00:50:18,830 --> 00:50:20,390 LOUISE GROANS So it's no point 1030 00:50:20,430 --> 00:50:21,670 bothering about it now. 1031 00:50:21,710 --> 00:50:24,590 Please keep your mood up. It'll be good. OK? 1032 00:50:24,630 --> 00:50:26,310 OK. 1033 00:50:26,350 --> 00:50:29,190 While Louise races to make another batch, 1034 00:50:29,230 --> 00:50:32,110 it's time for Chris to serve his venison dish. 1035 00:50:32,150 --> 00:50:34,710 His blood pudding is finally set... 1036 00:50:34,750 --> 00:50:36,910 Really good job, Chris. That's an amazing texture. 1037 00:50:36,950 --> 00:50:41,550 ..and his final task is to perfectly cook the venison loin. 1038 00:50:41,590 --> 00:50:42,950 This is the fun bit. 1039 00:50:44,590 --> 00:50:45,590 I love venison. 1040 00:50:45,630 --> 00:50:49,270 It is one of the most sustainable meats that you can have in the UK. 1041 00:50:51,790 --> 00:50:53,750 So we've now put some juniper underneath, 1042 00:50:53,790 --> 00:50:56,230 which is going to smoulder and smoke, and infuse it 1043 00:50:56,270 --> 00:51:00,470 with that really strong kind of foresty pine smell. 1044 00:51:03,190 --> 00:51:04,510 Venison on a campfire, 1045 00:51:04,550 --> 00:51:06,550 you really shouldn't go far wrong with that. 1046 00:51:08,990 --> 00:51:12,310 I like my venison kind of medium rare. 1047 00:51:12,350 --> 00:51:15,710 I'd be happy with that if I got that, I'm sure. 1048 00:51:15,750 --> 00:51:18,190 we're going to have reindeer blood pudding... 1049 00:51:18,230 --> 00:51:19,470 Delicate things. 1050 00:51:19,510 --> 00:51:20,990 RAY:I mean, that's intriguing. 1051 00:51:21,030 --> 00:51:22,750 ..birch-fired beetroots... 1052 00:51:24,070 --> 00:51:26,270 ..with shallots and truffle puree... 1053 00:51:27,310 --> 00:51:29,350 OK, you need to move a little quicker, Chris. 1054 00:51:30,710 --> 00:51:33,710 ..fresh truffle and a venison sauce. 1055 00:51:33,750 --> 00:51:35,310 That sounds amazing. 1056 00:51:35,350 --> 00:51:36,910 Look at that, Chris! Looks beautiful! 1057 00:51:36,950 --> 00:51:38,190 Service. 1058 00:51:44,390 --> 00:51:46,190 You did it, Chris! In a tent. 1059 00:51:46,230 --> 00:51:48,350 You did it in a tent, man. Well, thanks for your help. 1060 00:51:48,390 --> 00:51:50,390 That was awesome. You did it in a tent, man. 1061 00:51:58,150 --> 00:51:59,350 I loved the venison. 1062 00:51:59,390 --> 00:52:01,070 It was really good. It melted in the mouth. 1063 00:52:01,110 --> 00:52:03,590 The flavour of the venison just came through there. 1064 00:52:03,630 --> 00:52:05,030 The blood pudding, that was really buttery, 1065 00:52:05,070 --> 00:52:06,070 and I really enjoyed that. 1066 00:52:06,110 --> 00:52:07,430 It was kind of something very different 1067 00:52:07,470 --> 00:52:08,950 to what I was expecting. 1068 00:52:08,990 --> 00:52:12,430 The beetroot was a very interesting combination with the venison, 1069 00:52:12,470 --> 00:52:14,230 which I think worked really well. 1070 00:52:14,270 --> 00:52:15,790 I thought the sauce was rich 1071 00:52:15,830 --> 00:52:17,910 and it really complemented the dish very well. 1072 00:52:17,950 --> 00:52:19,350 Good job to the chef. 1073 00:52:23,910 --> 00:52:26,190 This has all been done over fire by Chris. 1074 00:52:26,230 --> 00:52:28,110 I think he's done a really, really good job. 1075 00:52:28,150 --> 00:52:30,590 It looks fabulous, tastes fabulous, absolutely love it. 1076 00:52:33,190 --> 00:52:37,310 Who came up with making a souffle in a wood oven in a tent in England? 1077 00:52:37,350 --> 00:52:41,590 {\an8}NARRATOR: It's Louise's final chance to get the souffles right. 1078 00:52:41,630 --> 00:52:44,910 It is looking exactly like it did last time. 1079 00:52:44,950 --> 00:52:46,510 If that first batch didn't work, 1080 00:52:46,550 --> 00:52:48,910 what's she done to actually make that go wrong? 1081 00:52:48,950 --> 00:52:52,590 There's no point crying over ruined souffles. 1082 00:52:52,630 --> 00:52:54,830 Does that mean she's going to do the same thing to the second batch? 1083 00:52:55,950 --> 00:52:58,710 I am feeling incredibly nervy. 1084 00:52:59,870 --> 00:53:02,790 Porcini mushroom souffle for dessert, 1085 00:53:02,830 --> 00:53:05,030 and my brain is whirring trying to compute 1086 00:53:05,070 --> 00:53:07,270 how mushrooms can be served as a dessert. 1087 00:53:07,310 --> 00:53:09,310 GROANING:Oh, my God! 1088 00:53:09,350 --> 00:53:11,230 They just look like not-cooked batter. 1089 00:53:12,310 --> 00:53:15,510 In a desperate attempt to increase the oven temperature, 1090 00:53:15,550 --> 00:53:19,270 Niklas resorts to shovelling in hot coals. 1091 00:53:19,310 --> 00:53:20,790 A miracle can happen. 1092 00:53:22,670 --> 00:53:23,750 I'm just really sad. 1093 00:53:23,790 --> 00:53:26,750 I've come and had the opportunity to work with brilliant chefs 1094 00:53:26,790 --> 00:53:28,990 and it's all gone horribly wrong. 1095 00:53:29,030 --> 00:53:31,950 I wouldn't be brave enough to cook a souffle in a normal kitchen. 1096 00:53:33,150 --> 00:53:35,470 HE MUMBLES 1097 00:53:41,830 --> 00:53:43,670 Uh, they're rising, they're rising. 1098 00:53:43,710 --> 00:53:46,310 With the souffles beginning to rise... 1099 00:53:46,350 --> 00:53:47,830 OK, let's go. 1100 00:53:47,870 --> 00:53:51,030 ..Louise must quickly plate the blueberry creme diplomate 1101 00:53:51,070 --> 00:53:52,670 and woodruff ice cream. 1102 00:53:56,990 --> 00:53:59,710 Look at it! We made it! We've got a souffle. 1103 00:53:59,750 --> 00:54:01,510 Slow-smoked souffle. 1104 00:54:03,030 --> 00:54:05,830 Service, please. Ooh, at last! Service. 1105 00:54:14,550 --> 00:54:17,430 We did it! Thank you so much, chef. 1106 00:54:17,470 --> 00:54:18,990 LOUISE LAUGHS 1107 00:54:19,030 --> 00:54:20,710 That was like a marathon. 1108 00:54:20,750 --> 00:54:22,390 I love you. It has been a joyous day. 1109 00:54:22,430 --> 00:54:23,670 Oh, I don't know about that. 1110 00:54:23,710 --> 00:54:24,670 THEY LAUGH 1111 00:54:29,430 --> 00:54:30,390 That was hard. 1112 00:54:31,710 --> 00:54:33,150 So hard. 1113 00:54:36,390 --> 00:54:38,670 Wow, that is probably... 1114 00:54:38,710 --> 00:54:40,870 ..one of the most amazing things I've ever eaten. 1115 00:54:40,910 --> 00:54:43,430 Getting that on a plate, still hot, still standing, 1116 00:54:43,470 --> 00:54:45,030 I think it's an amazing feat. 1117 00:54:45,070 --> 00:54:47,790 To me, that's my course of the day. 1118 00:54:47,830 --> 00:54:52,750 I've never had mushroom in a souffle and it was, like, innovative for me. 1119 00:54:52,790 --> 00:54:54,990 I did really enjoy the woodruff ice cream. 1120 00:54:55,030 --> 00:54:56,030 I've not had that before 1121 00:54:56,070 --> 00:54:58,550 and the herbal flavour was phenomenal. 1122 00:54:58,590 --> 00:55:02,550 The blueberry creme diplomate was wonderful with that. 1123 00:55:02,590 --> 00:55:05,790 This was a big ask and it was a bold step for this chef. 1124 00:55:05,830 --> 00:55:08,750 And I take my hat off to them because they've done really well. 1125 00:55:11,070 --> 00:55:12,030 Mm-hmm. 1126 00:55:13,350 --> 00:55:14,790 It's got a very strong aroma, 1127 00:55:14,830 --> 00:55:17,430 and just a little hint of smoky mushroom going through it. 1128 00:55:17,470 --> 00:55:18,550 Very clever. 1129 00:55:18,590 --> 00:55:20,190 I think Louise has done a really good job. 1130 00:55:20,230 --> 00:55:22,190 I think this is very good, actually. 1131 00:55:22,230 --> 00:55:25,670 In fact, I'd go as far to say it's my dish of the day. 1132 00:55:25,710 --> 00:55:26,910 Well done, Louise 1133 00:55:28,630 --> 00:55:31,150 After a gruelling day over the fire, 1134 00:55:31,190 --> 00:55:35,070 service is finally over for the semi-finalists. 1135 00:55:35,110 --> 00:55:37,950 Feels like we're the band of brothers now, doesn't it? 1136 00:55:37,990 --> 00:55:39,550 Been through war! 1137 00:55:39,590 --> 00:55:41,310 It was like D-Day. 1138 00:55:42,350 --> 00:55:44,030 Thank you all. Thank you. Thank you. 1139 00:55:44,070 --> 00:55:46,310 I mean, it was a pleasure working with you. 1140 00:55:46,350 --> 00:55:48,510 THEY CHATTER Aw! 1141 00:55:48,550 --> 00:55:49,950 THEY LAUGH 1142 00:55:49,990 --> 00:55:52,790 Fire MasterChef. Thank you! Thank you! 1143 00:55:52,830 --> 00:55:54,910 I mean, that is just extraordinary. 1144 00:55:54,950 --> 00:55:57,190 Chef Niklas cooks in a way that I've never seen 1145 00:55:57,230 --> 00:55:58,910 anybody else cooking, ever. 1146 00:55:58,950 --> 00:56:01,950 DINERS APPLAUD 1147 00:56:03,670 --> 00:56:06,230 What they attempted today and what they carried out, I think, 1148 00:56:06,270 --> 00:56:07,790 was nothing short of miraculous! 1149 00:56:09,670 --> 00:56:11,750 Oh, working with Niklas was awesome. 1150 00:56:11,790 --> 00:56:13,550 He's such a nice man. 1151 00:56:13,590 --> 00:56:15,510 To cook his food was a complete honour. 1152 00:56:16,710 --> 00:56:18,590 There are things I'll take away from today 1153 00:56:18,630 --> 00:56:21,150 that I didn't dream of learning. 1154 00:56:23,070 --> 00:56:24,150 Definitely been worth it. 1155 00:56:24,190 --> 00:56:25,510 But yeah, very cold now. 1156 00:56:26,790 --> 00:56:27,990 Can you see that? 1157 00:56:31,630 --> 00:56:34,070 I was determined to get my head down and smash it. 1158 00:56:36,470 --> 00:56:38,510 Definitely take a lot away from this. 1159 00:56:40,430 --> 00:56:43,670 Next it's back to the MasterChef kitchen... 1160 00:56:43,710 --> 00:56:46,030 ..cos we're looking for our finalists. 1161 00:56:47,150 --> 00:56:49,830 It would be incredible to be in the final four, 1162 00:56:49,870 --> 00:56:52,950 but there's a big competition now with lots of amazing people. 1163 00:57:03,470 --> 00:57:04,630 Next time, 1164 00:57:04,670 --> 00:57:06,990 it's the last of the semi-finals... 1165 00:57:09,470 --> 00:57:10,990 Ooh, it's boiling hot. 1166 00:57:11,030 --> 00:57:15,230 ..and the five remaining contestants are pushed to their limits... 1167 00:57:15,270 --> 00:57:17,030 At this stage, who the heck knows? 1168 00:57:17,070 --> 00:57:20,230 ..as they battle for a place in Finals Week. 1169 00:57:20,270 --> 00:57:23,790 I'm bamboozled, but I really enjoy it. 1170 00:57:23,830 --> 00:57:25,510 Totally alarming... 1171 00:57:26,950 --> 00:57:28,870 ..and totally wonderful.