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The MasterChef semi-finals continue.
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Last time, Cliodhna...Thank you.
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..and Tom went home.
Great experience.
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Thank you very much.
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Now, this year's best six
cooks remain.
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Tonight they're sent into the wild
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to cook with one of the world's most
influential open-fire chefs...
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..and a challenge to
put on a show like no other.
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Whoa! Wahey!
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The smaller the numbers get,
the more the pressure ramps up.
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It's more intense than ever.
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You go to sleep
thinking about a dish,
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and you're dreaming of
the nightmares
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that could happen in the kitchen.
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It's totally all-encompassing.
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{\an8}I'm waking up still and having
to pinch myself that I'm still here.
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It's getting more and more
challenging as time goes on.
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GREGG: The curtain's going to
come up to some amazing dishes
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and come down for
one unfortunate contestant.
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It's show time!
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What we want from you today
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is to let your
creative juices run wild.
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Give us something theatrical,
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give us something magical,
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something that we will remember
and talk about
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for a long, long time.
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At the end of this,
sadly, one of you is going home.
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One hour, 45 minutes.
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Let's cook.
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TENSE UPBEAT MUSIC
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Some of the greatest chefs
in the world
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entertain through theatre
as well as food,
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and we want them to do just that.
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I am expecting a show.
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I've never, ever done anything
theatrical, really, cooking-wise.
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The only theatre
I've ever done, really,
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is when I've had too many to drink.
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Mary, what do you think
of this brief?
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I was a bit baffled by this one.
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I really had to search
the depths of my imagination
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to come up with something
that was different.
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So I decided to go
for an illusional dish.
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I'm making you a
Scotch egg and piccalilli.
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But it really isn't that.
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She's taking a classic
Scotch egg and piccalilli,
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and she's turning it
into a tropical dessert.
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The white of the egg
is going to be lychee,
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and the egg yolk
is going to be custard.
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The sausage meat, that's going to be
a coconut-flavoured rice pudding.
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Around the outside of the Scotch egg,
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where you'd normally get breadcrumbs,
is going to be coconut.
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We got piccalilli,
which is made from fruit,
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and then we've got
a mayonnaise made from coconut.
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{\an8}So it really does look
like a Scotch egg and piccalilli,
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{\an8}I think, anyway.
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The point of it is
to confuse the taste buds.
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15 minutes gone already, guys.
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Theatrical dining
is becoming
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a big thing
at the moment.
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It's all about that
immersive experience,
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so not only plating amazing food,
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but getting people involved
with the dish.
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So today I want to take
you both to work with me,
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so I'm going to present a dish
which will be your patient.
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So we're going to have
a pan-fried duck breast,
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which will be the lungs,
parsnip crisps for the ribs,
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a salt-baked beetroot for the heart,
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dauphinoise potatoes
for the sternum,
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and then a red wine and blackberry
liqueur sauce as the blood.
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Are you going to dress up in scrubs
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like you're actually going
to the theatre?
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It's not just going to be me
dressing up in scrubs,
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I'm telling you that.
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Uh-oh.
GEORGE LAUGHS
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This is wonderful and it's fun,
but George has to remember
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it's got to be an appealing dish
that we want to eat.
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If it looks too much
like human anatomy,
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we ain't going to
go anywhere near it.
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We ain't cannibals.
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The theatrical brief
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is certainly
out of my comfort zone.
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You know, I'm a farmer.
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I'm a meat and two veg kind of girl,
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so I really had to dig deep.
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I enlisted my daughter's
help with this one.
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She reads the Beano,
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and every week in the Beano
they have prank of the week,
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so we always do that
on my dad or her daddy.
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What's prank of the week?
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So prank of the week is that
you're going to get a pudding...
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..but is it?
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I think Louise's dish is fantastic.
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We've got a bacon-flavoured
panna cotta.
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A tuile across the top, which is
actually made from pork scratchings,
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and then serve that with a lollipop,
which we expect to be sweet,
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it's actually going to be savoury,
with vinegar and black pepper,
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and a popping candy made
from chorizo.
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I mean, this is quite incredible.
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Today I'm
going to unleash
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the fire-breathing
person within me,
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and really show them
how theatrical I can be.
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We know you as a creative cook.
Yeah.
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Where did your mind go to?
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It went to kind of
Victorian England,
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very dark, sinister place.
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You're going to have to
be detectives
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and you're going to have to
look for the clues,
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and you're going to have to solve
where we're going.
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And that's all done through
visual effects,
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theatre, and with the food as well.
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It sounds intriguing, exciting...
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..and maybe a little bit terrifying.
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I don't know what the dish is,
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but the story I'm fascinated by.
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We're going into Victorian London
in a detective who's done it.
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Please work.
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These have never worked at home.
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You've got 25 minutes to go,
everybody.
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One of my weaknesses
is probably desserts.
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And I'm doing my
first dessert today,
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so that's pretty
nerve-wracking.
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Today I decided to make
you a dog's dinner.
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Bone marrow panna cotta is going
to be served in a bone.
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Ah.The rosemary panna cotta
is going to hopefully
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look like a tennis ball.
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The shortbread's going
to be a little dog treat,
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and the soil is going to be burying
the tennis ball as well.
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So it's going to look like
a dog's dinner...
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Absolutely. ..but taste
like a beautiful dessert?
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Hopefully.
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I think it's really creative.
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I think it's really, really clever.
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As long as it eats
like a lovely dessert.
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They're either going to love it,
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or they're gonna
absolutely hate the fact
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that I'm treating them like dogs.
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STEAMER HISSES
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Sorry.
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I'm focusing
definitely on the food
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rather than making
it too over the top
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that it overshadows
the food, I think.
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So I'll be making for you guys
a dippy egg and soldiers,
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but with a twist.
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Fabulous!
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Oh, and also with a bloody mary
gazpacho on the side.
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Why that?Just so it's a
hangover breakfast, I suppose.
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We've got a steamed egg
custard inside an egg shell.
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She's hollowing out the centre
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and in the middle she's
putting a tomato and chilli sauce.
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Chips cooked three times,
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breadcrumb to make them
even crispier,
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and on top of that,
a pulled pork Welsh rarebit.
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It's going to have the textures
of a dippy egg and soldiers,
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but the flavours of something
completely different.
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Five minutes left.
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Just a bit of a rush now
to get it plated up
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and looking really neat.
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Just three minutes, please.
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Three minutes.
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It's really to the wire, as ever.
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I'm just going to make sure that the
presentation is on point now.
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Last few seconds, everybody.
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That's it! Time's up! Stop!
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I've done it.
Whether it tastes nice...
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SHE HUFFS
..I don't know.
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Chris, please, up you come.
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SPOOKY MUSIC
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You are now detectives,
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and you have to work out who I am...
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..by the clues inside the box.
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ELECTRICITY WOOSHES
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BELL TOLLS
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TENSE SPOOKY MUSIC
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Whoa!
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GREGG LAUGHS
Wahey!
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Whoa!Whoa!
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Whoa, mate.
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1888.
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Shall we open it?
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This looks pretty cool.
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NARRATOR: Circus performer Chris
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has served a beef tartare
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with roasted bone marrow,
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smoked beetroot puree,
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gin and tonic gel,
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nasturtium and chlorophyll oil,
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and pommes souffle.
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GREGG: Think he's Jack the Ripper,
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and that's Whitechapel
in East London,
190
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and the five would be
the number of murders.
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Yes.
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This steak tartare,
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a really powerful,
strong flavour of mustard,
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the egg yolk makes it
lovely and creamy.
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I love these pommes souffles,
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they're absolutely perfect.
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This is in your face,
really good tasty food.
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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.
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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?
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00:10:31,950 --> 00:10:35,030
That goes on your head
to try and stop hair going anywhere.
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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
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00:10:44,550 --> 00:10:46,590
with a cherry centre,
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00:10:46,630 --> 00:10:49,150
duck breast to represent the lungs,
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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
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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
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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
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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.