1 00:00:00,840 --> 00:00:02,175 From across the UK... 2 00:00:04,720 --> 00:00:07,255 ...32 up-and-coming chefs... 3 00:00:08,880 --> 00:00:12,935 ...are putting their reputations on the line in a battle... 4 00:00:14,480 --> 00:00:17,135 ...to become professional MasterChef champion. 5 00:00:18,920 --> 00:00:23,175 Tonight, four new hopefuls compete to impress 6 00:00:23,200 --> 00:00:26,175 MasterChef Judge Gregg Wallace, 7 00:00:26,200 --> 00:00:29,255 renowned chef Monica Galetti, 8 00:00:29,280 --> 00:00:32,735 and Michelin starred Marcus Wareing. 9 00:00:34,960 --> 00:00:37,775 This is the biggest thing I've ever done. 10 00:00:37,800 --> 00:00:40,295 I'm excited, but I'm also terrified. 11 00:00:41,560 --> 00:00:44,175 Doing this is like being under a microscope, you know, 12 00:00:44,200 --> 00:00:45,575 and you're exposed. 13 00:00:47,600 --> 00:00:50,855 It's the right time to push myself in this level of cooking. 14 00:00:50,880 --> 00:00:52,815 Stick to the game plan - it should be all good. 15 00:00:54,480 --> 00:00:56,815 Who has got the talent to rise to the top? 16 00:00:56,840 --> 00:01:00,175 It's time to discover our next culinary superstar. 17 00:01:07,400 --> 00:01:11,495 Right, four new chefs and they are going to have to face a skills test. 18 00:01:11,520 --> 00:01:13,655 Some doing yours, some doing yours. 19 00:01:13,680 --> 00:01:16,255 Monica, I do love a parsnip. What are you going to do to it? 20 00:01:16,280 --> 00:01:19,935 Gregg, I would like our chefs to cook us a parsnip, 21 00:01:19,960 --> 00:01:22,295 served with pickled pears 22 00:01:22,320 --> 00:01:24,895 and a miso pumpkin seed sauce. 23 00:01:24,920 --> 00:01:26,095 I do like the sound of it. 24 00:01:26,120 --> 00:01:29,295 It sounds really intriguing cos plant based cookery 25 00:01:29,320 --> 00:01:31,895 is very popular and very familiar at the moment. 26 00:01:31,920 --> 00:01:34,375 Right, 20 minutes. Show us how you put them together. 27 00:01:34,400 --> 00:01:37,295 First thing I want to do is to get my parsnip cooking. 28 00:01:37,320 --> 00:01:39,375 They can take some time to cook. 29 00:01:43,960 --> 00:01:47,095 I'm leaving the core in. We don't throw that away any more. 30 00:01:47,120 --> 00:01:49,575 We're using the tops, the roots, the cores. 31 00:01:49,600 --> 00:01:52,695 We're finding ways to use everything. 32 00:01:52,720 --> 00:01:56,615 So, hot pan. I'm caramelising the parsnip. I want it nice and golden. 33 00:01:59,720 --> 00:02:01,215 Sprig of rosemary. 34 00:02:01,240 --> 00:02:03,535 I'm going to add a bit of stock into it as well. 35 00:02:05,000 --> 00:02:09,735 You want to pay so much attention to this as the key part of the dish. 36 00:02:09,760 --> 00:02:14,255 I think the challenge with this is, can they cook it in time? 37 00:02:14,280 --> 00:02:18,975 In this pan here, I'm just going to quickly cook parsnip crisps 38 00:02:19,000 --> 00:02:21,295 for better texture. It's a really clever dish. 39 00:02:24,080 --> 00:02:26,855 I'm also going to do some capers to go with it. 40 00:02:26,880 --> 00:02:28,655 PAN SIZZLES 41 00:02:28,680 --> 00:02:31,975 This is one of the first skills tests where I don't actually know 42 00:02:32,000 --> 00:02:33,615 what the end dish is. 43 00:02:33,640 --> 00:02:35,735 Well, there's no classic dish of this. 44 00:02:35,760 --> 00:02:38,055 They can do whatever they like with this as long as we get 45 00:02:38,080 --> 00:02:40,455 a really good plate of food. Absolutely. 46 00:02:40,480 --> 00:02:43,135 I'm going to make my pickling liquid. 47 00:02:43,160 --> 00:02:44,935 Some white wine vinegar, 48 00:02:44,960 --> 00:02:46,735 got a bit of caster sugar, 49 00:02:46,760 --> 00:02:48,775 some peppercorns, 50 00:02:48,800 --> 00:02:50,375 the rosemary. 51 00:02:50,400 --> 00:02:53,335 And, literally, just bring that up to the boil. 52 00:02:55,680 --> 00:02:58,615 So I've got my pears, which I'm going to pickle. 53 00:02:58,640 --> 00:03:01,135 So, thinly sliced pears. 54 00:03:01,160 --> 00:03:02,575 You've got pickling liquid. 55 00:03:03,920 --> 00:03:05,855 You have to be very careful when you're pickling fruit 56 00:03:05,880 --> 00:03:07,255 that you don't overdo it. 57 00:03:07,280 --> 00:03:09,895 Miso sauce, pumpkin seeds in, 58 00:03:09,920 --> 00:03:11,575 and then the veg stock. 59 00:03:12,920 --> 00:03:15,975 So in goes the miso. Quite a bit of it I'm using. 60 00:03:16,000 --> 00:03:17,695 Miso, it's fermented soya bean. 61 00:03:17,720 --> 00:03:19,895 Just going to bring this up to the boil. 62 00:03:19,920 --> 00:03:21,175 It's lovely. 63 00:03:22,840 --> 00:03:24,615 BLENDER WHIRS 64 00:03:29,080 --> 00:03:32,215 As you pureed it up, so the seeds have been pureed 65 00:03:32,240 --> 00:03:34,695 and it's turned it into thick and spreadable. 66 00:03:34,720 --> 00:03:37,775 So, I'm just letting it back out. 67 00:03:37,800 --> 00:03:39,975 I want it almost like a glaze. 68 00:03:42,000 --> 00:03:46,295 And then the last thing I need to do is to toast off some sprout grain, 69 00:03:46,320 --> 00:03:48,055 some hazelnuts, and then we plate. 70 00:03:48,080 --> 00:03:51,855 It's about making plant based food appealing to everyone. 71 00:03:53,560 --> 00:03:56,415 The parsnips are cooked, which have been caramelised and then gently 72 00:03:56,440 --> 00:03:59,015 cooked through in stock. 73 00:03:59,040 --> 00:04:00,655 And now we're ready to plate. 74 00:04:02,760 --> 00:04:07,655 I've got a feeling our chefs are either going to light up with glee 75 00:04:07,680 --> 00:04:10,935 at the creativity or look incredibly bemused. 76 00:04:22,440 --> 00:04:26,055 And there we have it - our caramelised cooked parsnips 77 00:04:26,080 --> 00:04:29,855 with a miso pumpkin seed sauce and pickled pears. 78 00:04:29,880 --> 00:04:32,775 That is the prettiest parsnip dish I have ever seen. 79 00:04:37,520 --> 00:04:40,895 Can't believe how well that parsnip is cooked in that amount of time. 80 00:04:40,920 --> 00:04:43,295 That is soft all the way through. 81 00:04:43,320 --> 00:04:45,975 I want to see great cookery of the parsnip. 82 00:04:46,000 --> 00:04:47,575 It's the key ingredient here. 83 00:04:47,600 --> 00:04:51,215 Plant based food can be tasty, delicious, and look good. 84 00:04:51,240 --> 00:04:55,175 This is a great opportunity for our chefs to show their imagination. 85 00:04:55,200 --> 00:04:56,535 This is modern cookery. 86 00:04:56,560 --> 00:04:58,735 Cookery that is pushing the boundaries. 87 00:04:58,760 --> 00:05:01,255 Brilliant dish. I can't wait to see what the chefs make of it. 88 00:05:01,280 --> 00:05:04,455 Marcus, you're going to keep a closer eye in the back room 89 00:05:04,480 --> 00:05:05,855 on the monitor. 90 00:05:10,680 --> 00:05:13,615 Let's get them in. Come on. I really can't wait. Come on. 91 00:05:16,280 --> 00:05:19,455 VOICE OVER: First up is 33-year-old Nigerian born Ola. 92 00:05:21,720 --> 00:05:25,575 Head chef of a member's restaurant at a large sporting venue in London. 93 00:05:27,360 --> 00:05:29,295 I love being a chef. 94 00:05:29,320 --> 00:05:30,775 I've tried other things. 95 00:05:30,800 --> 00:05:35,295 And nothing gives me the adrenaline, the rush, the excitement. 96 00:05:36,640 --> 00:05:39,375 Obviously, my wife can't hear this... 97 00:05:43,720 --> 00:05:46,695 The first time I stepped in the kitchen, I was 16 years old. 98 00:05:46,720 --> 00:05:51,095 I was a waiter, and I got asked to come and help in the kitchen. 99 00:05:52,960 --> 00:05:56,775 And I never left because, well, they just wouldn't let me go. 100 00:05:58,360 --> 00:06:00,135 I am ready for the competition. 101 00:06:01,560 --> 00:06:04,655 But is anyone ever ready for anything? 102 00:06:08,400 --> 00:06:10,295 Welcome to Professional MasterChef. 103 00:06:10,320 --> 00:06:12,815 We want you to enjoy yourself. This is a skills test. 104 00:06:12,840 --> 00:06:16,975 This one was set by this incredible chef, Monica. 105 00:06:17,000 --> 00:06:20,255 How are you, Ola? Very good, and scared. 106 00:06:20,280 --> 00:06:23,215 I would like you to make us a parsnip dish, 107 00:06:23,240 --> 00:06:27,775 served with pickled pears and a miso and pumpkin seed sauce. 108 00:06:27,800 --> 00:06:30,415 OK, Chef. You have 20 minutes. Good luck. 109 00:06:36,880 --> 00:06:39,215 He looks a little bit confused. 110 00:06:39,240 --> 00:06:42,375 You've got to get that parsnip on straight away. 111 00:06:45,360 --> 00:06:47,575 OK. It looks like he's getting on with his pickling. 112 00:06:47,600 --> 00:06:51,175 I want to get the basic piccalilli core out of the way 113 00:06:51,200 --> 00:06:52,495 and let that sit. 114 00:06:52,520 --> 00:06:55,255 And what are you thinking to do with the parsnip? 115 00:06:55,280 --> 00:06:56,735 I'm going to take half of it, 116 00:06:56,760 --> 00:07:00,255 cook it slowly in my stock and butter. Nice. 117 00:07:00,280 --> 00:07:02,255 That's the basis of a good plan, Ola. 118 00:07:04,000 --> 00:07:06,135 I hope he gets some colour onto the parsnip. 119 00:07:08,000 --> 00:07:11,415 So much more you can do with parsnip than just boil it. 120 00:07:11,440 --> 00:07:13,455 That's one way of doing it, I suppose. 121 00:07:13,480 --> 00:07:14,695 OLA SIGHS 122 00:07:14,720 --> 00:07:16,255 QUIETLY TO HIMSELF: Come on, Ola. 123 00:07:16,280 --> 00:07:19,935 You've got a nice slice of parsnip in the pan with some stock 124 00:07:19,960 --> 00:07:22,255 and you are finally dicing another bit of parsnip. 125 00:07:22,280 --> 00:07:23,695 What are you going to do with that? 126 00:07:23,720 --> 00:07:28,615 To mix with my sauce just to have that raw parsnip taste 127 00:07:28,640 --> 00:07:30,095 and the crunch. 128 00:07:30,120 --> 00:07:32,215 Raw parsnip through the sauce - interesting. 129 00:07:35,040 --> 00:07:37,455 Ola, what made you become a chef, my friend? 130 00:07:37,480 --> 00:07:41,255 I was the youngest of a seven 131 00:07:41,280 --> 00:07:44,615 and I was always hungry. 132 00:07:46,240 --> 00:07:49,575 No-one wants to cook because there's a rule in my house - 133 00:07:49,600 --> 00:07:52,695 when you're cooking, you don't cook for one person. 134 00:07:52,720 --> 00:07:55,055 You cook for everyone. You cook for everyone. 135 00:07:57,360 --> 00:07:58,975 Fried pear. 136 00:07:59,000 --> 00:08:01,895 Interesting, as Monica didn't ask for two types of pears. 137 00:08:09,200 --> 00:08:10,975 Pickled pears are done. 138 00:08:12,480 --> 00:08:14,335 Halfway, Chef, you've got ten minutes left. 139 00:08:14,360 --> 00:08:16,855 We need this sauce on as well, don't we? 140 00:08:20,080 --> 00:08:21,975 It does not look cooked, that parsnip. 141 00:08:22,000 --> 00:08:24,415 It's not ready, so I'm just going to slice it. 142 00:08:26,040 --> 00:08:27,175 He's made it thinner. 143 00:08:27,200 --> 00:08:29,375 He's then put it back into a frying pan, which means it's still 144 00:08:29,400 --> 00:08:30,815 sticking out of the stock. 145 00:08:30,840 --> 00:08:33,775 He needs to get it submerged if he wants it cooked. 146 00:08:33,800 --> 00:08:38,135 I've got the miso in the butter that I just used. 147 00:08:38,160 --> 00:08:41,215 Ola, there's a couple of minutes left, 148 00:08:41,240 --> 00:08:44,095 so you've got to start thinking about plating. 149 00:08:50,280 --> 00:08:52,855 Two minutes left and he's still going at the same pace. 150 00:08:52,880 --> 00:08:55,335 He really needs to speed up if he's going to get this done. 151 00:08:57,200 --> 00:09:00,415 We've got a minute, Ola, so let's get it on a plate, please. 152 00:09:05,280 --> 00:09:06,775 Come on. 153 00:09:12,600 --> 00:09:14,095 My goodness me. 154 00:09:18,800 --> 00:09:20,455 There you are. Time's up. 155 00:09:20,480 --> 00:09:22,335 You've done it. Well done. 156 00:09:27,320 --> 00:09:28,615 Good morning, Chef. 157 00:09:28,640 --> 00:09:31,255 You looked like that was a bit of a struggle. 158 00:09:31,280 --> 00:09:32,615 Yes. 159 00:09:42,480 --> 00:09:45,775 I wanted you to make us a parsnip dish, 160 00:09:45,800 --> 00:09:49,695 served with pickled pear garnish, miso pumpkin seed sauce. 161 00:09:49,720 --> 00:09:52,215 It was very unsure, your whole method. 162 00:09:52,240 --> 00:09:53,935 You've cooked the parsnip down. 163 00:09:53,960 --> 00:09:56,295 It's still not quite cooked through. 164 00:09:56,320 --> 00:09:58,255 The diced parsnip was still raw. 165 00:09:58,280 --> 00:10:00,135 You're getting really salty miso 166 00:10:00,160 --> 00:10:02,495 because there's a lot of miso in this. 167 00:10:02,520 --> 00:10:03,735 Not a great start. 168 00:10:03,760 --> 00:10:06,775 Hopefully, you'll be a bit more confident in your own cooking 169 00:10:06,800 --> 00:10:08,695 in the next round. 170 00:10:08,720 --> 00:10:10,735 There's some odd textures in the dish. 171 00:10:10,760 --> 00:10:13,415 The main part, the parsnip, isn't fully cooked. 172 00:10:13,440 --> 00:10:16,055 We've got raw parsnip. We've got pears with skin on. 173 00:10:16,080 --> 00:10:19,935 I want to see you deliver the basics right. 174 00:10:19,960 --> 00:10:21,735 Yes, Chef. 175 00:10:21,760 --> 00:10:23,815 All the tasks done. 176 00:10:23,840 --> 00:10:26,295 It's not a great dish, but you got all the tasks done. 177 00:10:26,320 --> 00:10:28,615 That's the pressure of a skills test. 178 00:10:28,640 --> 00:10:30,455 We look forward to seeing you in the next round. 179 00:10:30,480 --> 00:10:32,535 See you soon. Thank you. Thank you. 180 00:10:39,280 --> 00:10:42,335 He never seemed to have a clear idea of what his dish 181 00:10:42,360 --> 00:10:44,215 was going to be all the way through. 182 00:10:46,800 --> 00:10:49,335 I had a plan in the first 30 seconds. 183 00:10:49,360 --> 00:10:51,375 I think after two minutes I lost track. 184 00:10:52,920 --> 00:10:55,695 It just got better off me, but... 185 00:10:55,720 --> 00:10:57,575 ...it's not over yet, is it? 186 00:10:59,760 --> 00:11:03,975 Next to face Monica's skills test is 29-year-old James. 187 00:11:06,640 --> 00:11:09,935 He runs his own street food business alongside working 188 00:11:09,960 --> 00:11:11,375 as a freelance chef. 189 00:11:13,120 --> 00:11:17,575 I cook what I like to eat, essentially, so it's a crazy mix 190 00:11:17,600 --> 00:11:20,255 between a lot of South East Asian flavours, 191 00:11:20,280 --> 00:11:23,895 a lot of Far East Asian flavours with fantastic British produce. 192 00:11:25,960 --> 00:11:29,175 My path to cooking was far from classical. 193 00:11:29,200 --> 00:11:31,415 I like to think I've got a little bit of flair, 194 00:11:31,440 --> 00:11:33,615 so what I lack in classical experience, 195 00:11:33,640 --> 00:11:36,895 I make up for in something a bit fresher, something a bit different. 196 00:11:40,000 --> 00:11:42,455 Kind of try new things which a classical mind 197 00:11:42,480 --> 00:11:44,815 might not necessarily think to do. 198 00:11:46,920 --> 00:11:49,695 I'm excited to see what I can do against other chefs. 199 00:11:51,000 --> 00:11:52,855 Give it a good old crack, I think. 200 00:11:56,880 --> 00:11:59,935 James, welcome to Professional MasterChef. Thank you. 201 00:11:59,960 --> 00:12:02,695 You actually look quite happy and quite calm. Keep it up! 202 00:12:02,720 --> 00:12:04,055 Doing my best. 203 00:12:04,080 --> 00:12:06,575 James, I would like you to make us a parsnip dish, 204 00:12:06,600 --> 00:12:09,935 served with miso pumpkin seed sauce, and pickled pears. 205 00:12:09,960 --> 00:12:11,895 How's that sound? 206 00:12:11,920 --> 00:12:13,055 Give it a whirl. 207 00:12:13,080 --> 00:12:14,375 20 minutes and good luck. 208 00:12:14,400 --> 00:12:15,815 Thank you very much. 209 00:12:20,400 --> 00:12:21,815 Talk us through your plan. 210 00:12:21,840 --> 00:12:24,615 I am going to sear these guys off 211 00:12:24,640 --> 00:12:28,095 and then I'm going to do little ribbons of pickled pear. 212 00:12:29,200 --> 00:12:30,575 And then a miso sauce - 213 00:12:30,600 --> 00:12:35,535 just going to toast off the seeds, blend them with the stock and miso. 214 00:12:35,560 --> 00:12:36,935 That's a plan. 215 00:12:36,960 --> 00:12:38,375 We'll get there. 216 00:12:42,960 --> 00:12:44,855 Have you always been a chef, James? 217 00:12:44,880 --> 00:12:47,975 Got a job as a pizza chef when I was road tripping with a friend 218 00:12:48,000 --> 00:12:52,535 when I was about 18 and then quickly realised I could travel and work 219 00:12:52,560 --> 00:12:54,375 and not have to get a real job. 220 00:12:57,000 --> 00:12:59,695 Needs to be very careful cos he's got good colour on them, 221 00:12:59,720 --> 00:13:02,375 but he's also got a bit of black on the back of one of them. 222 00:13:02,400 --> 00:13:04,495 So, what sort of kitchen are you working in now, James? 223 00:13:04,520 --> 00:13:07,015 I currently have a street food business. 224 00:13:07,040 --> 00:13:10,335 We serve loaded hash browns, which is quite good fun. 225 00:13:10,360 --> 00:13:13,055 And then I do a bit of private cheffing as well on the side. 226 00:13:13,080 --> 00:13:14,975 So, a hash brown - what are you loading them with? 227 00:13:15,000 --> 00:13:17,175 Believe or not, the top seller Is a mac and cheese, 228 00:13:17,200 --> 00:13:18,895 which is kind of carb heaven. 229 00:13:21,800 --> 00:13:25,455 So, you've got your pickling liquid on. Yep. 230 00:13:25,480 --> 00:13:28,095 And then you've got your parsnips cooking in foaming butter. 231 00:13:28,120 --> 00:13:29,415 You've caramelised them nicely, 232 00:13:29,440 --> 00:13:32,255 so you just need to get your sauce on, really, yeah? 233 00:13:34,680 --> 00:13:38,615 So, slicing the pears up, which is nice - it's what Monica did. 234 00:13:42,080 --> 00:13:45,215 Six minutes gone. You've got 14 minutes left. 235 00:13:52,800 --> 00:13:54,535 So, James, you're just over halfway. 236 00:13:54,560 --> 00:13:56,055 You've got your sauce on now? 237 00:13:56,080 --> 00:13:57,535 Oui. OK. 238 00:14:00,200 --> 00:14:03,135 BLENDER WHIRS 239 00:14:10,600 --> 00:14:12,935 Chef, you've got five minutes. You're doing all right. Yeah? Oui. 240 00:14:12,960 --> 00:14:14,455 Thank you, Gregg. 241 00:14:30,280 --> 00:14:31,375 Are you done? 242 00:14:31,400 --> 00:14:33,815 Oui. Well done. About a minute to spare. 243 00:14:33,840 --> 00:14:35,135 Thank you. 244 00:14:38,600 --> 00:14:40,495 Hello, James. Chef. 245 00:14:40,520 --> 00:14:42,535 That was good to watch back there. 246 00:14:42,560 --> 00:14:45,255 You looked very much in control. Well done. Thank you. 247 00:14:54,120 --> 00:14:56,055 This tasted really good. 248 00:14:56,080 --> 00:14:58,815 A vegetable like parsnip is going to take time to cook, 249 00:14:58,840 --> 00:15:00,415 so you had it in foaming butter. 250 00:15:00,440 --> 00:15:02,815 You were caramelising it and it was good to see. 251 00:15:02,840 --> 00:15:05,535 I like you put hazelnuts through your sauce as well. 252 00:15:05,560 --> 00:15:07,695 The way you work was very professional. 253 00:15:07,720 --> 00:15:09,215 Thank you, Chef. 254 00:15:09,240 --> 00:15:12,455 James, apart from the darker bits of the parsnip at the end 255 00:15:12,480 --> 00:15:15,415 that you can see here, that was a great start to your competition 256 00:15:15,440 --> 00:15:17,855 and that was a delicious plate of food. Well done. 257 00:15:17,880 --> 00:15:19,135 Thanks, chef. 258 00:15:19,160 --> 00:15:22,415 Beautiful, buttery, sweet, soft parsnip 259 00:15:22,440 --> 00:15:24,975 and a really sharp pickled pear. 260 00:15:25,000 --> 00:15:26,455 It's delightful. 261 00:15:26,480 --> 00:15:29,415 Great start. All we ask is that you keep it up. 262 00:15:29,440 --> 00:15:31,775 See you in the next round. Thank you. Thank you. 263 00:15:35,080 --> 00:15:36,575 EXHALES 264 00:15:39,080 --> 00:15:40,535 Ah, happy days. 265 00:15:40,560 --> 00:15:42,375 Good boy. Good lad. Very good. 266 00:15:44,800 --> 00:15:46,175 Oh... 267 00:15:46,200 --> 00:15:47,375 Phew! 268 00:15:48,600 --> 00:15:49,975 Made a plan, stuck to it. 269 00:15:51,360 --> 00:15:53,175 Everyone seemed to enjoy it. 270 00:15:53,200 --> 00:15:57,055 It's as much as I could have hoped for, so, yeah, happy. 271 00:16:00,720 --> 00:16:02,455 Marcus, your skills test. 272 00:16:02,480 --> 00:16:05,095 Two chefs waiting to come in. What are you going to get them to do? 273 00:16:05,120 --> 00:16:07,535 I would like our chefs to make a dish of poached haddock, 274 00:16:07,560 --> 00:16:09,175 cauliflower cheese, 275 00:16:09,200 --> 00:16:11,455 and serve that with two other cauliflower garnishes. 276 00:16:11,480 --> 00:16:14,575 Oh, great test, Marcus - poaching a smoked fish. 277 00:16:14,600 --> 00:16:17,055 And, of course, bechamel is a great sauce technique 278 00:16:17,080 --> 00:16:18,655 that I think chefs need to know. 279 00:16:18,680 --> 00:16:20,015 20 minutes, Chef, please. 280 00:16:20,040 --> 00:16:22,495 So, first thing I'd like them to do 281 00:16:22,520 --> 00:16:24,815 is to get their poaching liquid on. 282 00:16:26,560 --> 00:16:28,655 Milk. It's going to have the flavour of poached haddock, 283 00:16:28,680 --> 00:16:31,535 and I'm going to use that to make my bechamel. Ahh! 284 00:16:31,560 --> 00:16:35,095 So, an onion, bay leaf, cloves. 285 00:16:38,480 --> 00:16:40,575 So, cauliflower three ways. 286 00:16:40,600 --> 00:16:42,975 It's very simple. I'm going to poach some. 287 00:16:43,000 --> 00:16:45,455 I'm going to make some crispy cauliflower, too, 288 00:16:45,480 --> 00:16:50,175 and then I'm going to use these little leaves as a little salad 289 00:16:50,200 --> 00:16:51,295 to garnish the dish. 290 00:16:51,320 --> 00:16:53,775 So, virtually no waste at all. 291 00:16:53,800 --> 00:16:55,095 No. 292 00:16:56,400 --> 00:16:59,135 So, looking to how they break the cauliflower down - 293 00:16:59,160 --> 00:17:02,615 I'm just going to break it into three or four florets. 294 00:17:02,640 --> 00:17:04,655 They're going to be for the cauliflower cheese. 295 00:17:05,920 --> 00:17:07,575 So, that's cauliflower number one. 296 00:17:07,600 --> 00:17:08,895 I love cauliflower cheese. 297 00:17:08,920 --> 00:17:12,775 It's sort of like my rescue remedy after a heavy night out. 298 00:17:12,800 --> 00:17:14,375 Is that right? Yeah! 299 00:17:14,400 --> 00:17:16,615 MONICA LAUGHS 300 00:17:16,640 --> 00:17:18,575 I'm making one of my two cauliflower garnishes, 301 00:17:18,600 --> 00:17:20,735 which is my cauliflower crumb. 302 00:17:20,760 --> 00:17:23,375 It's an alternative to breadcrumbs, which is something that you do get 303 00:17:23,400 --> 00:17:26,695 on top of cauliflower cheese, but we've not given our chefs any bread, 304 00:17:26,720 --> 00:17:29,135 so I'm hoping they'll think of something like this. 305 00:17:30,720 --> 00:17:34,055 I love that. That's a little clever technique there. 306 00:17:34,080 --> 00:17:36,935 So, that's my three cauliflower garnishes. Cauliflower crumb, 307 00:17:36,960 --> 00:17:40,015 cauliflower salad, and my poached cauliflower in there. 308 00:17:40,040 --> 00:17:42,055 Our chefs can make a puree. They can poach it. 309 00:17:42,080 --> 00:17:44,335 They're going to have to use their imagination. 310 00:17:44,360 --> 00:17:45,735 So, my haddock... 311 00:17:45,760 --> 00:17:48,215 I don't need all of this. I want the chefs just to trim it up. 312 00:17:50,440 --> 00:17:52,095 I've just cut off two pieces. 313 00:17:52,120 --> 00:17:54,895 I've kept the skin on cos I want them just to sit and poach 314 00:17:54,920 --> 00:17:57,695 into the milk, and then I'll just flake off the fish, 315 00:17:57,720 --> 00:18:00,615 but I really don't want them to serve the skin. 316 00:18:00,640 --> 00:18:04,095 So, now the bechamel. Melted butter into the pan. 317 00:18:04,120 --> 00:18:06,615 I'm going to add a couple of spoons of flour. 318 00:18:06,640 --> 00:18:08,775 Cook the flour out. 319 00:18:08,800 --> 00:18:11,695 Start to add your milk to bring that smoky, fishy flavour 320 00:18:11,720 --> 00:18:13,015 to my bechamel. 321 00:18:15,480 --> 00:18:17,375 You've got to keep moving it around. 322 00:18:17,400 --> 00:18:20,375 You stop tasting any flour and it's at the right consistency, 323 00:18:20,400 --> 00:18:23,095 that's when you know your roux is cooked out. 324 00:18:23,120 --> 00:18:26,775 The making of a roux is a great base for so many sauces. 325 00:18:27,880 --> 00:18:29,135 Dijon mustard. 326 00:18:30,560 --> 00:18:32,055 Cheese. 327 00:18:32,080 --> 00:18:33,855 Just whisk that in. 328 00:18:33,880 --> 00:18:35,615 My cheese sauce is made. 329 00:18:35,640 --> 00:18:38,695 My cauliflower is in the water here, which I'm going to take out. 330 00:18:38,720 --> 00:18:40,935 If your cauliflower is too wet, it dilutes the sauce, 331 00:18:40,960 --> 00:18:43,495 so you really want to give it a good drain. 332 00:18:45,880 --> 00:18:48,095 Right, take out my haddock and we're ready to plate. 333 00:18:54,880 --> 00:18:56,255 They look lovely. 334 00:18:57,760 --> 00:19:00,575 I think that may be the poshest cauliflower cheese 335 00:19:00,600 --> 00:19:02,335 anybody's ever seen. 336 00:19:02,360 --> 00:19:03,855 The haddock. 337 00:19:03,880 --> 00:19:04,895 Yeah! 338 00:19:06,440 --> 00:19:08,095 Cauliflower crumb. 339 00:19:08,120 --> 00:19:09,975 That looks great. 340 00:19:10,000 --> 00:19:11,335 Salad. 341 00:19:11,360 --> 00:19:12,535 And then to finish it off... 342 00:19:13,720 --> 00:19:15,015 ...a bit of grated nutmeg. 343 00:19:16,920 --> 00:19:18,095 There we have it. 344 00:19:18,120 --> 00:19:21,735 Poached haddock, cauliflower cheese and cauliflower garnish two ways. 345 00:19:21,760 --> 00:19:23,055 That looks lovely. 346 00:19:25,160 --> 00:19:27,495 There's nothing here that's going to faze them, 347 00:19:27,520 --> 00:19:30,575 but how do they take something that is humble 348 00:19:30,600 --> 00:19:34,415 and make it restaurant presentation smart? Yep. 349 00:19:34,440 --> 00:19:37,215 Monica, you are going to watch proceedings from the other room 350 00:19:37,240 --> 00:19:38,855 and we'll have you back here for the tasting. 351 00:19:38,880 --> 00:19:40,295 See you in a bit. 352 00:19:43,760 --> 00:19:46,015 I think a fascinating challenge, Marcus. 353 00:19:46,040 --> 00:19:48,775 Let's get the chefs in, see what they can do. 354 00:19:48,800 --> 00:19:51,655 First to attempt Marcus's skills test 355 00:19:51,680 --> 00:19:54,135 is 26-year-old Welsh born leuan. 356 00:19:54,160 --> 00:19:56,695 With experience in Michelin starred restaurants, 357 00:19:56,720 --> 00:19:59,935 he is now a sous-chef at a gastropub in Wiltshire. 358 00:20:01,720 --> 00:20:05,175 I'm very passionate about what I do. To me, it's an art form. 359 00:20:05,200 --> 00:20:07,255 I like to make art. 360 00:20:07,280 --> 00:20:09,215 Just like an artist making a painting, 361 00:20:09,240 --> 00:20:10,695 I'm putting food on a plate. 362 00:20:12,440 --> 00:20:15,175 I would say my food style is a mixture of pub style 363 00:20:15,200 --> 00:20:17,255 and fine dining. 364 00:20:17,280 --> 00:20:20,255 I have done multiple competitions in my time. 365 00:20:20,280 --> 00:20:22,775 They've helped me progress forward to be where I am now. 366 00:20:22,800 --> 00:20:25,575 Master Chef's my biggest one. 367 00:20:25,600 --> 00:20:28,055 I think the skills test, everyone's nervous on that. 368 00:20:30,120 --> 00:20:34,295 If I control my nerves and I direct them in the right way, it'll work. 369 00:20:37,800 --> 00:20:41,015 Welcome to Professional MasterChef. Thank you. 370 00:20:41,040 --> 00:20:43,775 This skills test was set by Marcus Wareing. 371 00:20:43,800 --> 00:20:45,015 Cool. 372 00:20:45,040 --> 00:20:47,575 I'd like you to make for us poached haddock, cauliflower cheese 373 00:20:47,600 --> 00:20:49,375 and two other cauliflower garnishes. 374 00:20:49,400 --> 00:20:51,775 OK. 20 minutes, over to you. 375 00:20:53,200 --> 00:20:55,535 EXHALES Got to calm down. 376 00:20:55,560 --> 00:20:57,215 I'm really nervous all of a sudden. 377 00:20:57,240 --> 00:20:59,095 That's quite understandable. 378 00:21:01,640 --> 00:21:03,455 He's not used the leaves. 379 00:21:07,920 --> 00:21:09,295 You're shaking. 380 00:21:09,320 --> 00:21:10,575 You are literally shaking. 381 00:21:10,600 --> 00:21:12,215 I don't know why - I was fine. 382 00:21:12,240 --> 00:21:14,415 Take a breath. You'll be all right. 383 00:21:17,640 --> 00:21:19,055 Yep - panicking. 384 00:21:19,080 --> 00:21:20,535 Remember to breathe. 385 00:21:22,200 --> 00:21:24,535 What's your other two garnishes going to be? 386 00:21:24,560 --> 00:21:26,455 I'm going to knock out a quick cauli puree 387 00:21:26,480 --> 00:21:28,055 and some florets or something. 388 00:21:29,240 --> 00:21:31,135 Mm. Cauliflower puree sounds nice. 389 00:21:37,040 --> 00:21:38,095 That's your roux, yeah? 390 00:21:38,120 --> 00:21:39,495 Yes, my basic roux. 391 00:21:42,040 --> 00:21:44,575 You've had five minutes, so you've got 15 minutes left. Cool. 392 00:21:44,600 --> 00:21:47,615 You're get off to a racing start there, Chef. 393 00:21:47,640 --> 00:21:50,575 What sort of chef are you, would you say? Have you got a style? 394 00:21:50,600 --> 00:21:52,935 The chef I am now, it's like going back to my roots where I started, 395 00:21:52,960 --> 00:21:55,935 just doing really good pub food. 396 00:21:55,960 --> 00:21:57,935 So, you've got your cauliflower poaching, 397 00:21:57,960 --> 00:21:59,455 you've got your puree working, 398 00:21:59,480 --> 00:22:02,775 and you've got your bechamel in the pan in front of you. Yep. 399 00:22:02,800 --> 00:22:04,855 He's got a lot going on now. 400 00:22:12,360 --> 00:22:13,975 We are just over halfway. 401 00:22:17,320 --> 00:22:19,015 The grill... 402 00:22:21,400 --> 00:22:23,735 You seem like you've calmed down a little bit now, have you? 403 00:22:23,760 --> 00:22:25,535 I realised all I'm doing is cooking. 404 00:22:25,560 --> 00:22:27,775 My leg is shaking like a rock still, which is weird. 405 00:22:27,800 --> 00:22:30,735 Did you say your leg was shaking like a rock?! 406 00:22:30,760 --> 00:22:32,895 Ha-ha! But it's more like an earthquake. 407 00:22:35,680 --> 00:22:38,215 I'm going to prep my fish. 408 00:22:38,240 --> 00:22:41,655 He needs to be careful that he doesn't leave the bones on there. 409 00:22:44,720 --> 00:22:46,375 He's taken the skin off. 410 00:22:46,400 --> 00:22:49,255 He's got to be careful now because without the skin, 411 00:22:49,280 --> 00:22:51,335 the fish can just flake apart. 412 00:22:54,480 --> 00:22:57,455 You're doing all right, leuan, but you've got five minutes left. 413 00:22:59,560 --> 00:23:01,255 BLENDER WHIRS 414 00:23:05,120 --> 00:23:08,295 So, puree's done, cauliflower's roasting, 415 00:23:08,320 --> 00:23:10,255 your fish is in the pan poaching, 416 00:23:10,280 --> 00:23:12,135 and your cauliflower is in the oven. 417 00:23:12,160 --> 00:23:13,935 Well, she's bubbling, so it's working. 418 00:23:13,960 --> 00:23:16,615 Just hasn't got as much colour as I'd hoped on it at the moment. 419 00:23:17,960 --> 00:23:20,215 Right. You've got two minutes left. Yep. 420 00:23:36,080 --> 00:23:38,295 Right, you've just got your fish to go, yeah? That is correct. 421 00:23:38,320 --> 00:23:39,815 Let's hope she doesn't break. 422 00:23:45,480 --> 00:23:47,495 Are we done, leuan? 423 00:23:47,520 --> 00:23:48,695 I believe so. 424 00:23:48,720 --> 00:23:50,335 Well done, my friend. 425 00:23:50,360 --> 00:23:52,175 Thank you. Well done. 426 00:23:57,040 --> 00:23:58,935 Have you stopped shaking like a rock? 427 00:23:58,960 --> 00:24:00,575 I have. 428 00:24:00,600 --> 00:24:03,375 That was a very nervous start, wasn't it? 429 00:24:03,400 --> 00:24:05,415 It was a very nervous start indeed. 430 00:24:15,400 --> 00:24:19,255 For the first few minutes of your skills test, I was convinced 431 00:24:19,280 --> 00:24:20,895 that you would not get this done, 432 00:24:20,920 --> 00:24:25,495 but you got those nerves and the shaking under control. 433 00:24:25,520 --> 00:24:26,935 The fish is beautifully cooked. 434 00:24:26,960 --> 00:24:28,855 The cauliflower cheese is absolutely delicious. 435 00:24:28,880 --> 00:24:31,015 The cauliflower florets blanched beautifully. 436 00:24:31,040 --> 00:24:34,335 You made a puree - brilliant. Well done. Thank you. 437 00:24:34,360 --> 00:24:36,095 I know you were nervous. Just be careful. 438 00:24:36,120 --> 00:24:39,175 I can forgive one fish bone on there, but there's a whole row 439 00:24:39,200 --> 00:24:40,375 of them on the plate. 440 00:24:40,400 --> 00:24:43,455 But I'm impressed that you managed to do this. 441 00:24:43,480 --> 00:24:45,535 I was really worried for you. 442 00:24:45,560 --> 00:24:47,895 Mate, we could clearly see you were visibly shaking. 443 00:24:47,920 --> 00:24:49,615 Once you started cooking, you were fine. 444 00:24:49,640 --> 00:24:51,775 That's a really good skills test. Well done. 445 00:24:51,800 --> 00:24:54,455 See you in the next round. Thank you very much. 446 00:24:59,040 --> 00:25:02,335 They saw what I can do a little bit, 447 00:25:02,360 --> 00:25:06,255 but, hopefully, in the next round they'll see everything I am. 448 00:25:08,320 --> 00:25:10,975 Last in is 31-year-old Jeany. 449 00:25:12,760 --> 00:25:16,335 Senior sous-chef at a fine dining restaurant in Belfast. 450 00:25:19,160 --> 00:25:23,255 Life as a chef can be very stressful. 451 00:25:23,280 --> 00:25:25,335 Kitchens can be a bit hectic, 452 00:25:25,360 --> 00:25:27,815 but I do thrive on the adrenaline. 453 00:25:29,280 --> 00:25:32,495 I've done fine dining, I've done barbecuing, 454 00:25:32,520 --> 00:25:34,415 and I've done gastropubs. 455 00:25:34,440 --> 00:25:36,935 I'm still sort of finding myself as a chef, so I'm still trying 456 00:25:36,960 --> 00:25:39,495 to find what style of food is me, 457 00:25:39,520 --> 00:25:41,775 because I just love it all. 458 00:25:41,800 --> 00:25:47,175 I feel like now is the time to find myself, 459 00:25:47,200 --> 00:25:50,015 to see what type of chef I am. 460 00:25:50,040 --> 00:25:53,255 I do have what it takes to impress the judges. 461 00:25:53,280 --> 00:25:56,215 I hope that I can think outside the box and bring something new 462 00:25:56,240 --> 00:25:58,735 to the table that will really impress him. 463 00:25:58,760 --> 00:26:00,695 BELL DINGS Service. 464 00:26:04,800 --> 00:26:06,615 Welcome to Professional MasterChef. 465 00:26:06,640 --> 00:26:08,935 Try and enjoy it if you can! 466 00:26:08,960 --> 00:26:12,695 I would like you to make for us poached haddock with cauliflower 467 00:26:12,720 --> 00:26:15,455 cheese and two other cauliflower garnishes. 468 00:26:15,480 --> 00:26:17,695 OK. 20 minutes. 469 00:26:17,720 --> 00:26:18,975 Off you go. 470 00:26:29,880 --> 00:26:30,975 You OK? 471 00:26:31,000 --> 00:26:32,535 Yeah, I don't know, my head's going all... 472 00:26:32,560 --> 00:26:34,135 Don't worry. It's normal. 473 00:26:34,160 --> 00:26:36,695 Just get your chef's head on. Focus on the cooking. 474 00:26:36,720 --> 00:26:38,815 Don't worry about anything else. 475 00:26:38,840 --> 00:26:40,975 Take a deep breath and get through it. 476 00:26:42,520 --> 00:26:44,655 I'm not going to lie, I'm very nervous. 477 00:26:47,360 --> 00:26:49,975 Should have left the butter melt a wee bit more first. 478 00:26:50,000 --> 00:26:52,655 Has it not melted? It's melted now. 479 00:26:52,680 --> 00:26:55,655 Used to make quite a lot of bechamels a couple of years ago 480 00:26:55,680 --> 00:26:58,935 for cauliflower cheese, funnily enough. 481 00:26:58,960 --> 00:27:01,335 It's all coming back to you now, isn't it? Yeah, it is. 482 00:27:02,720 --> 00:27:04,255 What sort of kitchen do you work in? 483 00:27:04,280 --> 00:27:05,415 Quirky, fine dining. 484 00:27:05,440 --> 00:27:07,215 We do themed menus. 485 00:27:07,240 --> 00:27:10,455 The themes can go from different movies or TV shows. 486 00:27:13,520 --> 00:27:15,215 You've had about seven minutes so far, 487 00:27:15,240 --> 00:27:16,855 so you're going to need to get a bit of a move on. 488 00:27:16,880 --> 00:27:17,975 Need to get the fish on. 489 00:27:19,600 --> 00:27:22,095 You got two other cauliflower garnishes to do. 490 00:27:22,120 --> 00:27:23,655 Do you know what they're going to be? 491 00:27:23,680 --> 00:27:26,775 I'm going to floret and slice some cauliflower 492 00:27:26,800 --> 00:27:28,935 and then a cauliflower couscous. 493 00:27:28,960 --> 00:27:30,535 OK. Love it. Yep. 494 00:27:34,640 --> 00:27:36,175 OK. You are halfway. 495 00:27:38,360 --> 00:27:40,895 Jeany really needs to pick up the pace. 496 00:27:49,960 --> 00:27:51,655 Put your cauliflower into what? 497 00:27:51,680 --> 00:27:54,415 Into the... The sauce? Yep. 498 00:27:54,440 --> 00:27:56,375 Is there any cheese in there at the moment? No? 499 00:27:56,400 --> 00:27:59,495 I'm going to put the cheese in now. Should've done that beforehand. 500 00:28:01,720 --> 00:28:04,855 Could do with speeding up a little bit. 501 00:28:04,880 --> 00:28:07,975 Not sure if the bechamel is cooked through enough. 502 00:28:09,600 --> 00:28:11,855 You've got six minutes, 503 00:28:11,880 --> 00:28:14,615 so you've got to think about the other two cauliflowers. 504 00:28:21,320 --> 00:28:22,735 Her fish is out. 505 00:28:22,760 --> 00:28:24,815 She has to remember to take the skin off. 506 00:28:24,840 --> 00:28:27,495 You've got three minutes left. You need to start speeding up. 507 00:28:29,880 --> 00:28:32,015 What's that pan doing at the front, that's smoking? 508 00:28:35,080 --> 00:28:37,575 Brown butter - it's definitely burnt now. 509 00:28:37,600 --> 00:28:40,135 Just put it on the back, that's it. 510 00:28:40,160 --> 00:28:42,775 This is just sheer panic now. 511 00:28:42,800 --> 00:28:46,135 Got about one minute. You start plating up. 512 00:29:01,600 --> 00:29:04,135 All done? All done. Well done. Thank you. 513 00:29:08,640 --> 00:29:12,335 Jeany, I'll bet you're glad that's over. 100%. 514 00:29:20,360 --> 00:29:21,695 That was a tough watch. 515 00:29:21,720 --> 00:29:22,815 Yeah. 516 00:29:22,840 --> 00:29:24,615 The bechamel sauce wasn't right. 517 00:29:24,640 --> 00:29:27,455 You've got to get that flour cooked out, which you haven't done. 518 00:29:27,480 --> 00:29:29,375 The garnishes threw you a little bit. 519 00:29:29,400 --> 00:29:33,175 Let's put it down to just nerves and not a great day in the kitchen. 520 00:29:34,680 --> 00:29:36,255 The fish is cooked...just about. 521 00:29:36,280 --> 00:29:38,415 Please take the skin off before you serve it. 522 00:29:38,440 --> 00:29:41,695 I know, and I'm sure you know, you can do a lot better than this. 523 00:29:43,360 --> 00:29:47,535 Jeany, it is very clear that your fear took control. 524 00:29:47,560 --> 00:29:48,975 So, come back in the next round, 525 00:29:49,000 --> 00:29:51,855 bring that energy and show us what you can do, Jeany. 526 00:29:51,880 --> 00:29:53,495 Thank you, Chefs. 527 00:30:01,200 --> 00:30:02,615 Disastrous. 528 00:30:02,640 --> 00:30:04,895 Terrible. 529 00:30:04,920 --> 00:30:06,695 when | walked in, my mind just went blank. 530 00:30:06,720 --> 00:30:08,655 It was very, very nerve-racking. 531 00:30:11,400 --> 00:30:15,495 Interestingly, I've got a perfectly symmetrical fit here. 532 00:30:15,520 --> 00:30:19,495 Your skills test - we had one really good one, one shaky one. 533 00:30:19,520 --> 00:30:22,495 Your skills test exactly the same. One really good one. One shaky one. 534 00:30:24,200 --> 00:30:26,575 The chefs that are feeling quite deflated right now 535 00:30:26,600 --> 00:30:27,935 need to turn it around. 536 00:30:27,960 --> 00:30:29,535 They need to come back in here with energy 537 00:30:29,560 --> 00:30:31,815 cos they still have a fighting chance. 538 00:30:54,800 --> 00:30:56,055 Skills test is done. 539 00:30:56,080 --> 00:30:58,535 The nerves, hopefully, have disappeared. 540 00:30:58,560 --> 00:31:02,215 This is your time and your chance to shine and show us 541 00:31:02,240 --> 00:31:03,375 how good you really are. 542 00:31:04,640 --> 00:31:06,855 Focus. Cook your hearts out, 543 00:31:06,880 --> 00:31:09,975 because at the end of this, we will be losing two of you. 544 00:31:10,000 --> 00:31:12,255 This is your signature two course menu. 545 00:31:12,280 --> 00:31:14,375 One main, one dessert. 546 00:31:14,400 --> 00:31:16,095 90 minutes. 547 00:31:16,120 --> 00:31:17,775 Chefs, off you go. 548 00:31:25,480 --> 00:31:28,655 This is the moment. There's no going back. 549 00:31:28,680 --> 00:31:31,575 Everything is riding on this Signature Challenge. 550 00:31:31,600 --> 00:31:35,215 I think I have an enormous task to do actually do myself justice. 551 00:31:37,600 --> 00:31:40,495 The judges have not seen an accurate representation of me. 552 00:31:43,360 --> 00:31:45,575 Ola, how are you feeling? 553 00:31:45,600 --> 00:31:47,975 Still terrified. Still terrified? 554 00:31:48,000 --> 00:31:50,255 Still terrified cos, well, this is it. 555 00:31:50,280 --> 00:31:53,655 Ola, you've got some interesting ingredients here. Yes. 556 00:31:53,680 --> 00:31:55,895 What meat is that, please? That's goat meat. 557 00:31:55,920 --> 00:31:58,055 I'm doing a canon of goat meat 558 00:31:58,080 --> 00:32:01,295 with some rolling pistachio spiced crumb 559 00:32:01,320 --> 00:32:05,015 and then some yam chips served with carrot puree. 560 00:32:05,040 --> 00:32:08,015 And then I'm going to make a faggot of liver, kidney. 561 00:32:08,040 --> 00:32:12,375 Alongside that, I'm doing goat sauce and then parsnip. 562 00:32:12,400 --> 00:32:14,695 THEY LAUGH 563 00:32:17,360 --> 00:32:19,975 Ola is cooking parsnip. 564 00:32:20,000 --> 00:32:21,535 He's braising it. 565 00:32:21,560 --> 00:32:24,215 He's making crispy parsnip for texture. 566 00:32:24,240 --> 00:32:26,015 It sounds wonderful. 567 00:32:26,040 --> 00:32:29,575 Got to make sure that parsnip is cooked perfect. 568 00:32:29,600 --> 00:32:31,735 I'm not allowed to get it wrong, basically. 569 00:32:31,760 --> 00:32:34,655 Ola is making a canon of goat. 570 00:32:34,680 --> 00:32:37,215 You don't really get much goat in the MasterChef kitchen, 571 00:32:37,240 --> 00:32:39,815 and you certainly don't usually see the canon. 572 00:32:39,840 --> 00:32:42,055 I grew up in Nigeria. You have goats everywhere. 573 00:32:42,080 --> 00:32:43,775 Almost everybody has a goat. 574 00:32:45,640 --> 00:32:48,415 I think it doesn't get eaten enough. 575 00:32:48,440 --> 00:32:51,175 The faggot, he's going to wrap it in core fat. 576 00:32:52,560 --> 00:32:55,255 You want to make sure you render all of that fat away. 577 00:32:55,280 --> 00:32:57,655 You don't want big chunks of core fat. 578 00:32:59,320 --> 00:33:01,295 What are you cooking for dessert? What are you making? 579 00:33:01,320 --> 00:33:04,335 I'm making a frangipane, but I'm taking out the almond 580 00:33:04,360 --> 00:33:06,775 and I'm using ground ugu seed. 581 00:33:06,800 --> 00:33:08,975 Ugu seed is a gourd pumpkin seed. 582 00:33:09,000 --> 00:33:13,775 We use it for savoury, but it can also be substituted for almond. 583 00:33:13,800 --> 00:33:18,415 And then I'm making a dark chocolate cremeux with creme pats 584 00:33:18,440 --> 00:33:21,575 and some macerated strawberry and celery. 585 00:33:21,600 --> 00:33:24,135 You've got a lot of work there. Yes, Chef. 586 00:33:26,720 --> 00:33:29,375 Ola is making a frangipane dessert. 587 00:33:29,400 --> 00:33:31,135 He's finishing his dish with egusi flake, 588 00:33:31,160 --> 00:33:33,975 so it's almost like a toasted almond. 589 00:33:34,000 --> 00:33:36,455 That will be absolutely delicious. 590 00:33:36,480 --> 00:33:39,935 He's got dark chocolate cremeux, which is a beautiful, 591 00:33:39,960 --> 00:33:41,895 rich chocolate mousse. 592 00:33:41,920 --> 00:33:44,535 He's making vanilla creme pat, as well. 593 00:33:44,560 --> 00:33:47,895 He's got strawberries with a celery syrup - I like that. 594 00:33:49,760 --> 00:33:54,095 Ola's dishes sound great, but he's got a lot of work to do here. 595 00:33:54,120 --> 00:33:56,295 He's going to have to really move it to pull this off. 596 00:33:58,240 --> 00:33:59,895 I am worried about time. 597 00:33:59,920 --> 00:34:01,895 I'm giving myself a lot to do 598 00:34:01,920 --> 00:34:05,335 but I cannot come to MasterChef and play it safe. 599 00:34:05,360 --> 00:34:06,815 This is the frangipane. OK. 600 00:34:06,840 --> 00:34:09,895 That's the equsi. I'm just trying to pass it... Not going through, is it? 601 00:34:09,920 --> 00:34:11,495 Yes, it's... 602 00:34:11,520 --> 00:34:13,815 I think the key is just getting it done and getting it in the oven. 603 00:34:13,840 --> 00:34:15,055 Yes, Chef. 604 00:34:15,080 --> 00:34:17,415 So, I'm pushing myself, 605 00:34:17,440 --> 00:34:19,775 but I believe I can do it. 606 00:34:23,520 --> 00:34:26,215 IEUAN: I think I'm in my zone again now, which is good. 607 00:34:26,240 --> 00:34:29,895 Every day, even in work or on a competition, 608 00:34:29,920 --> 00:34:32,135 I just want to push. I want to show who I am. 609 00:34:32,160 --> 00:34:34,375 I want to come up with a dish. I want to do something different. 610 00:34:36,000 --> 00:34:37,975 You look much calmer now. Yeah, a little bit. 611 00:34:38,000 --> 00:34:40,215 Feel a bit more, now I'm doing what I want to do. 612 00:34:40,240 --> 00:34:41,415 Tell us about your menu. 613 00:34:41,440 --> 00:34:45,775 I'm doing a pan roasted loin of hogget with lamb and kidney pie 614 00:34:45,800 --> 00:34:49,775 with beer gravy and some wild garlic and mint salsa verde. 615 00:34:49,800 --> 00:34:52,135 That sounds amazing! 616 00:34:52,160 --> 00:34:54,015 On top of the pie, doing a potato hay, 617 00:34:54,040 --> 00:34:55,615 so that's my starch element to it. 618 00:34:55,640 --> 00:34:56,695 Potato what? Hay. 619 00:34:56,720 --> 00:34:59,815 I'm just thinly grating some potato, washing it off, 620 00:34:59,840 --> 00:35:02,415 and then deep frying it so it's like a crisp element, I guess. 621 00:35:02,440 --> 00:35:03,855 Like, kind of pub classics. 622 00:35:03,880 --> 00:35:06,055 That sounds like a fancy pub classic! 623 00:35:08,280 --> 00:35:12,215 What part of this menu doesn't scream delicious? 624 00:35:12,240 --> 00:35:16,415 He's got a loin of hogget, which is a yearling lamb. 625 00:35:16,440 --> 00:35:19,735 It's got more developed flavour to it. 626 00:35:19,760 --> 00:35:23,015 I hope it's served lovely and pink. 627 00:35:23,040 --> 00:35:27,575 We have got a beer and kidney pie, which is topped with potato hay. 628 00:35:27,600 --> 00:35:29,375 This is my pastry for the pie. 629 00:35:29,400 --> 00:35:31,455 It's one of the longest jobs. 630 00:35:31,480 --> 00:35:34,335 I want that little pie to pack a load of flavour. 631 00:35:36,040 --> 00:35:38,575 We've also got a beer lamb gravy as well. 632 00:35:38,600 --> 00:35:41,335 You've got to be very careful with beer because when it's reduced, 633 00:35:41,360 --> 00:35:43,575 it can be incredibly bitter. 634 00:35:43,600 --> 00:35:46,975 My dessert, I'm doing a rhubarb and vanilla Swiss roll 635 00:35:47,000 --> 00:35:48,215 with a rhubarb sauce. 636 00:35:48,240 --> 00:35:51,255 Your food just sounds delicious. Yeah, mate! 637 00:35:51,280 --> 00:35:53,575 Please, please, please, get it all done on time. Trying. 638 00:35:53,600 --> 00:35:55,935 Good luck. Thank you very much. 639 00:35:55,960 --> 00:36:00,575 A freshly made Swiss roll for me, it's just delightful. 640 00:36:00,600 --> 00:36:02,575 It's comfort food at its best. 641 00:36:04,000 --> 00:36:06,295 A Swiss roll is about joconde sponge, 642 00:36:06,320 --> 00:36:08,575 which is a very, very light sponge. 643 00:36:08,600 --> 00:36:11,895 It's got to be beautifully cooked to the right consistency. 644 00:36:11,920 --> 00:36:14,335 You want it to look good as well as taste good. 645 00:36:16,480 --> 00:36:20,495 This is a young chef who really does want to showcase what great food 646 00:36:20,520 --> 00:36:21,975 is in a pub and why not? 647 00:36:23,440 --> 00:36:26,735 I'm pushing myself without hopefully going over the top, 648 00:36:26,760 --> 00:36:29,335 something I can actually do and achieve in the time that I've got. 649 00:36:29,360 --> 00:36:31,375 Chefs, you're halfway. 650 00:36:31,400 --> 00:36:32,855 You are halfway. 651 00:36:36,480 --> 00:36:40,815 JEANY: In the next round, I'm going to try and give it 110% 652 00:36:40,840 --> 00:36:43,375 because I would like to redeem myself, 653 00:36:43,400 --> 00:36:47,215 just from the last skills challenge and show that I actually can cook. 654 00:36:49,280 --> 00:36:51,295 Jeany, are we a bit more settled now? 655 00:36:51,320 --> 00:36:52,695 A little bit more settled now. 656 00:36:52,720 --> 00:36:55,455 Did you give yourself a talking so in the break? I did, yeah. 657 00:36:55,480 --> 00:36:57,615 I told myself, "You do this every day," 658 00:36:57,640 --> 00:36:59,615 so it shouldn't be any different. 659 00:36:59,640 --> 00:37:01,815 But, yeah, I'm going to try my best to pull through. 660 00:37:01,840 --> 00:37:03,575 What do you want from this round now? 661 00:37:03,600 --> 00:37:05,735 What would be a brilliant outcome? 662 00:37:05,760 --> 00:37:09,735 To hopefully get two dishes on in the correct time frame. 663 00:37:09,760 --> 00:37:12,135 I'm hoping to showcase what I can do and what I'm about 664 00:37:12,160 --> 00:37:13,855 and flavours that I enjoy. 665 00:37:17,280 --> 00:37:19,095 Jeany's main course is a monkfish, 666 00:37:19,120 --> 00:37:22,895 which she's going to water bath in a brown butter. 667 00:37:22,920 --> 00:37:25,775 She's got to make sure she rests the monkfish really well, 668 00:37:25,800 --> 00:37:28,095 otherwise she'll just have water seeping all over the plate. 669 00:37:28,120 --> 00:37:29,895 It could ruin her presentation. 670 00:37:29,920 --> 00:37:33,135 We have potatoes and asparagus. 671 00:37:33,160 --> 00:37:36,015 She's using nettles and a veloute of watercress. 672 00:37:36,040 --> 00:37:37,975 Also using nettle in the pesto. 673 00:37:40,080 --> 00:37:42,295 The key to nettle is that you've got to get it blanched first 674 00:37:42,320 --> 00:37:43,695 before you can eat it. 675 00:37:43,720 --> 00:37:45,975 It takes away all the spiky prickliness about it. 676 00:37:47,720 --> 00:37:49,415 What is it about you and nettles? 677 00:37:49,440 --> 00:37:52,815 I have a dog and I love walking through forests and stuff 678 00:37:52,840 --> 00:37:54,975 and so I like to see what's coming in the season 679 00:37:55,000 --> 00:37:57,415 and nettles are currently in season at the minute. 680 00:37:57,440 --> 00:37:59,095 What's the dog's name? Stormy. 681 00:37:59,120 --> 00:38:01,055 So a dish inspired by Stormy the dog. 682 00:38:01,080 --> 00:38:02,695 Stormy the dog, yeah, we'll go with that! 683 00:38:02,720 --> 00:38:03,895 And dessert? 684 00:38:03,920 --> 00:38:06,335 Dessert is a dark chocolate tart. 685 00:38:06,360 --> 00:38:10,615 Cherry sorbet, amaretto soaked cherries with pecan nuts. 686 00:38:10,640 --> 00:38:12,215 Ohhh! 687 00:38:12,240 --> 00:38:13,615 Sorry. Excited much? 688 00:38:13,640 --> 00:38:15,815 I like the sound of the tart, yeah! 689 00:38:18,760 --> 00:38:21,335 The filling for Jeany's tartlet is a chocolate ganache, 690 00:38:21,360 --> 00:38:25,095 so it's going to be rich and dense chocolate. 691 00:38:25,120 --> 00:38:27,015 Jeany is making short pastry. 692 00:38:28,640 --> 00:38:30,935 It's got to be buttery. 693 00:38:30,960 --> 00:38:33,295 I hope it's cooked nicely. 694 00:38:33,320 --> 00:38:35,095 That pastry case needs to be cooled down 695 00:38:35,120 --> 00:38:37,415 before she puts the chocolate ganache into it. 696 00:38:38,520 --> 00:38:40,095 There's a problem with the pastry? 697 00:38:40,120 --> 00:38:42,855 When I tried to roll it, it was too soft. Ah! 698 00:38:42,880 --> 00:38:44,695 I left it out too long so it started to fall apart. 699 00:38:44,720 --> 00:38:46,335 Going to have to go pretty quick. 700 00:38:46,360 --> 00:38:48,975 You've got maybe 20 minutes left, if that. Yes, Chef. 701 00:38:51,200 --> 00:38:53,295 JAMES: I think we're so far so good. 702 00:38:55,960 --> 00:38:58,575 I definitely can't take it easy yet. 703 00:38:58,600 --> 00:39:00,695 Got to stay focused. 704 00:39:00,720 --> 00:39:02,575 Putting yourself out there on a plate 705 00:39:02,600 --> 00:39:04,735 is a big thing to do at the best of times. 706 00:39:06,400 --> 00:39:08,135 What are your two courses, please, Chef? 707 00:39:08,160 --> 00:39:12,975 The main course, I've got a nori turbot with a prawn mousseline, 708 00:39:13,000 --> 00:39:15,615 wrapped in a sheet of nori, almost like a ballotine. 709 00:39:15,640 --> 00:39:18,375 Smoked mussel sauce, split with a chive and nori oil 710 00:39:18,400 --> 00:39:19,655 with some trout roe. 711 00:39:19,680 --> 00:39:21,575 A mix of classic French cooking 712 00:39:21,600 --> 00:39:23,455 and some flavours that I really enjoy cooking with. 713 00:39:23,480 --> 00:39:26,215 Have you timed all of this? I have, yes. I have indeed. 714 00:39:28,200 --> 00:39:32,215 Steamed turbot with a prawn mousseline - fantastic. 715 00:39:32,240 --> 00:39:34,775 Mousseline is a mousse and if it's overcooked 716 00:39:34,800 --> 00:39:37,295 it does seep out a lot of juice. 717 00:39:37,320 --> 00:39:40,855 It could be quite firm, almost sort of like a rubber ball. 718 00:39:40,880 --> 00:39:43,215 It's got to be cooked to perfection. 719 00:39:43,240 --> 00:39:46,095 James is making a dashi base for the sauce, 720 00:39:46,120 --> 00:39:49,175 a mix of dried fish flakes and nori. 721 00:39:49,200 --> 00:39:53,975 And then he's adding to that the cooking juices of the mussels. 722 00:39:54,000 --> 00:39:55,455 Delicious! 723 00:39:55,480 --> 00:39:58,335 I love the little twist. I love the classical elements. 724 00:39:58,360 --> 00:40:00,255 I'm really looking forward to tasting this dish. 725 00:40:00,280 --> 00:40:02,735 I think this main course is in good hands. 726 00:40:05,120 --> 00:40:08,495 Dessert, we've got chocolate cremeux and then we've got a coffee syrup, 727 00:40:08,520 --> 00:40:11,015 miso caramel, and then two different types of tuiles. 728 00:40:11,040 --> 00:40:12,655 What are these two dishes all about? 729 00:40:12,680 --> 00:40:15,095 Big flavours, I think. I like a main to be big and oomphy. 730 00:40:15,120 --> 00:40:17,735 I like a dessert to be a dessert, not a palate cleanser. 731 00:40:21,040 --> 00:40:23,655 James's dessert - got two types of tuiles here. 732 00:40:23,680 --> 00:40:26,215 Coffee and black sesame tuille. 733 00:40:26,240 --> 00:40:30,095 And we've got a vanilla and white sesame seed tuille. 734 00:40:30,120 --> 00:40:32,255 So that's going to be about a contrast in looks 735 00:40:32,280 --> 00:40:34,335 as well as flavour. 736 00:40:34,360 --> 00:40:36,655 Chocolate cremeux - you don't want it too firm. 737 00:40:36,680 --> 00:40:39,055 You want it to be nice, smooth and velvety. 738 00:40:40,720 --> 00:40:43,135 The miso caramel is also going to have some saltiness 739 00:40:43,160 --> 00:40:46,175 throughout which will work so well with the chocolate here. 740 00:40:46,200 --> 00:40:48,415 And then, of course, a bit of bitterness from the coffee syrup. 741 00:40:48,440 --> 00:40:50,535 Great flavours. 742 00:40:50,560 --> 00:40:52,855 Feeling good, I think. Just got to get it all the on plate now. 743 00:40:52,880 --> 00:40:54,615 Guys, 15 minutes. 744 00:40:55,720 --> 00:40:59,255 Jeany, are you going to be able to do that in 15 minutes? 745 00:40:59,280 --> 00:41:01,495 Er, unsure. 746 00:41:01,520 --> 00:41:03,615 I don't think the pastry is working out for me. 747 00:41:03,640 --> 00:41:06,175 How long will it take to bake? Seven minutes and then I need 748 00:41:06,200 --> 00:41:09,255 to bake the chocolate in the tart itself. And then how long? 749 00:41:09,280 --> 00:41:12,615 Another ten, 12. So, 20 minutes? Yeah. 750 00:41:14,320 --> 00:41:15,975 Keep going. 751 00:41:16,000 --> 00:41:17,735 Jeany's had to make the tart case again. 752 00:41:17,760 --> 00:41:20,135 It didn't work out the first time. The pastry was too soft. 753 00:41:20,160 --> 00:41:22,215 Unfortunately, there's not a lot of time left. 754 00:41:22,240 --> 00:41:24,095 I just hope she can get it done in time. 755 00:41:24,120 --> 00:41:25,575 I don't know. 756 00:41:25,600 --> 00:41:26,975 I've messed this one... 757 00:41:27,000 --> 00:41:30,335 You've got about eight minutes to complete two dishes. 758 00:41:33,400 --> 00:41:35,495 You're all making me very nervous. 759 00:41:35,520 --> 00:41:37,615 I'm making you nervous? 760 00:41:37,640 --> 00:41:39,215 Ignore me. I'm not here. 761 00:41:40,600 --> 00:41:41,815 Does it help? 762 00:41:41,840 --> 00:41:43,015 NERVOUS LAUGH 763 00:41:45,520 --> 00:41:47,455 Is there anything missing on your two dishes? 764 00:41:47,480 --> 00:41:48,855 Things are going wrong. 765 00:41:48,880 --> 00:41:51,575 Is that your frangipane? Yes, Chef. 766 00:41:51,600 --> 00:41:52,855 It's not cooked, is it? 767 00:41:52,880 --> 00:41:56,575 Are you going to get finished or do you have to rethink your dish? 768 00:41:56,600 --> 00:41:59,295 I am rethinking everything as I'm going now. 769 00:42:01,280 --> 00:42:05,455 Unfortunately, the frangipane hasn't cooked and it's the main element 770 00:42:05,480 --> 00:42:07,975 of his dessert. It's possibly game over. 771 00:42:11,280 --> 00:42:12,735 Couple of them in big trouble here. 772 00:42:12,760 --> 00:42:14,775 What's really interesting, you got two chefs on this side 773 00:42:14,800 --> 00:42:18,415 who are starting to plate up and looking pretty confident. 774 00:42:18,440 --> 00:42:20,735 And then I've got our far two chefs on the other side, 775 00:42:20,760 --> 00:42:23,655 who look a long way away from getting anything near a plate. 776 00:42:25,200 --> 00:42:27,455 Should we be concerned? I think, yes. 777 00:42:27,480 --> 00:42:29,535 It's a lot of stress over there. 778 00:42:29,560 --> 00:42:32,255 I know your dessert might not be ready, but let's put everything 779 00:42:32,280 --> 00:42:35,255 you've got left into this main course, all right? Yep. 780 00:42:37,040 --> 00:42:39,175 Both Jeany and Ola are having massive problems 781 00:42:39,200 --> 00:42:40,255 with their desserts. 782 00:42:40,280 --> 00:42:43,175 I just hope that they can put something on the plate. 783 00:42:46,320 --> 00:42:48,015 Ten seconds and we're done. 784 00:42:53,360 --> 00:42:54,575 Final touches. 785 00:42:59,280 --> 00:43:02,455 That's it. Stop! Time's up. 786 00:43:02,480 --> 00:43:05,095 Jeany, are we all right with the main? Yeah. 787 00:43:05,120 --> 00:43:07,455 Have you got any dessert? Nope. None at all? 788 00:43:07,480 --> 00:43:09,015 I'm so annoyed at myself. 789 00:43:09,040 --> 00:43:10,695 Don't worry. It happens. 790 00:43:10,720 --> 00:43:12,015 It happens. 791 00:43:15,000 --> 00:43:19,015 VOICE OVER: Senior sous-chef Jeany has only managed to serve 792 00:43:19,040 --> 00:43:21,255 a main course of sous vide monkfish tail, 793 00:43:21,280 --> 00:43:24,455 topped with trout roe caviar, 794 00:43:24,480 --> 00:43:26,055 served with asparagus, 795 00:43:26,080 --> 00:43:29,415 and finished with a nettle and watercress veloute. 796 00:43:29,440 --> 00:43:31,655 GREGG: It's not the dish you wanted to present. It's not. 797 00:43:31,680 --> 00:43:34,095 It went horribly wrong. There's quite a lot of elements missing. 798 00:43:34,120 --> 00:43:36,815 I lost complete concept of time. 799 00:43:36,840 --> 00:43:38,855 I'm really disappointed about it. 800 00:43:48,680 --> 00:43:51,255 I've got a perfectly lovely, 801 00:43:51,280 --> 00:43:54,575 juicy piece of meaty monkfish here, 802 00:43:54,600 --> 00:43:56,815 absolutely perfectly cooked. 803 00:43:56,840 --> 00:44:00,295 I've got a lovely, shiny, deep green veloute 804 00:44:00,320 --> 00:44:03,415 that's got a pepperiness of watercress. 805 00:44:03,440 --> 00:44:04,815 It's absolutely lovely. 806 00:44:04,840 --> 00:44:07,415 I don't doubt for a minute you can cook. 807 00:44:07,440 --> 00:44:10,135 What happened to you under pressure, I don't know, 808 00:44:10,160 --> 00:44:14,215 but what's on here is the mark of somebody with a really good touch. 809 00:44:15,760 --> 00:44:18,135 Jeany, I love the colour of the sauce. 810 00:44:18,160 --> 00:44:19,855 My fish is perfectly cooked. 811 00:44:19,880 --> 00:44:22,735 I like the bit of saltiness from the fish that you have on there. 812 00:44:22,760 --> 00:44:24,415 Now, I know things haven't gone to plan. 813 00:44:24,440 --> 00:44:27,375 Your pastry started to soften. 814 00:44:27,400 --> 00:44:29,055 It threw you completely. 815 00:44:29,080 --> 00:44:30,895 I'm disappointed for you. 816 00:44:30,920 --> 00:44:33,615 But what you've done so far, that made it on the plate, 817 00:44:33,640 --> 00:44:35,935 was very good. Thank you. 818 00:44:35,960 --> 00:44:37,295 This fish is beautifully cooked. 819 00:44:37,320 --> 00:44:39,135 Your sauce is nice and green and vibrant. 820 00:44:39,160 --> 00:44:41,695 Your asparagus has got colour and bite to it. 821 00:44:41,720 --> 00:44:46,375 You have just been sort of suppressed by the pressure 822 00:44:46,400 --> 00:44:49,095 of this kitchen, but don't give up. 823 00:44:49,120 --> 00:44:50,215 I won't. 824 00:44:52,800 --> 00:44:55,775 I am feeling absolutely devastated 825 00:44:55,800 --> 00:44:58,175 that I brought up no dessert 826 00:44:58,200 --> 00:45:00,415 and that my main course was incomplete. 827 00:45:02,080 --> 00:45:04,855 You just underestimate the pressure. 828 00:45:04,880 --> 00:45:07,855 Unfortunately, this was not my day in the kitchen. 829 00:45:10,880 --> 00:45:14,175 VOICEOVE: Head chef Ola has cooked a pan fried cannon of goat, 830 00:45:14,200 --> 00:45:16,615 and a liver, heart and kidney faggot, 831 00:45:16,640 --> 00:45:19,735 served with roasted parsnip, parsnip crisps, 832 00:45:19,760 --> 00:45:22,095 cardamom and carrot puree, 833 00:45:22,120 --> 00:45:24,295 and a goat and Madeira jus. 834 00:45:24,320 --> 00:45:28,375 GREGG: We can clearly see that the timing went to pieces 835 00:45:28,400 --> 00:45:30,695 cos you haven't completed the dishes the way you wanted to, 836 00:45:30,720 --> 00:45:33,775 and we also haven't got a dessert at all, have we? 837 00:45:33,800 --> 00:45:35,015 No. 838 00:45:35,040 --> 00:45:36,855 Do you want to tell us what's missing? 839 00:45:36,880 --> 00:45:39,535 There's a spiced crumb that's missing that's supposed to go 840 00:45:39,560 --> 00:45:42,455 around the goat meat, and then there's the yam chips. 841 00:45:50,320 --> 00:45:53,255 So many good ideas - a really brave dish to do. 842 00:45:53,280 --> 00:45:56,615 I've got a really nice piece of goat, well-seasoned. 843 00:45:56,640 --> 00:45:59,055 My parsnip is soft. 844 00:45:59,080 --> 00:46:00,175 It's nice. 845 00:46:00,200 --> 00:46:02,135 There's too much cardamon in the puree. 846 00:46:02,160 --> 00:46:04,535 And you can clearly see here the faggot is too dry, 847 00:46:04,560 --> 00:46:07,775 but that iron rich liver is delicious. 848 00:46:07,800 --> 00:46:09,535 It's a great dish in the making. 849 00:46:09,560 --> 00:46:12,615 You lost your way. The execution isn't what you wanted. 850 00:46:12,640 --> 00:46:15,415 If we let you do this ten times in your own kitchen, 851 00:46:15,440 --> 00:46:17,175 it'd be perfect every time. 852 00:46:18,560 --> 00:46:21,255 The best thing on here for me is my piece of goat. 853 00:46:21,280 --> 00:46:23,695 My one's been cooked nicely, 854 00:46:23,720 --> 00:46:27,215 but the faggot is too dry, the sauce is so sweet. 855 00:46:27,240 --> 00:46:30,375 Disappointed for you because it had great potential 856 00:46:30,400 --> 00:46:32,455 and I loved the way your menu was sounding. 857 00:46:34,160 --> 00:46:37,135 Ola, I feel for you, I really do. You lost your way. 858 00:46:37,160 --> 00:46:38,855 You're not the first chef to stand here 859 00:46:38,880 --> 00:46:40,415 and have a bad day in a kitchen 860 00:46:40,440 --> 00:46:42,895 and you will certainly not be the last. 861 00:46:42,920 --> 00:46:45,695 Take the experience, draw a line under it, 862 00:46:45,720 --> 00:46:47,695 and move forward, OK? 863 00:46:47,720 --> 00:46:49,135 Can you do that? 864 00:46:49,160 --> 00:46:50,855 Yes, Chef. Good man. 865 00:46:54,520 --> 00:46:56,775 Nothing went to plan. 866 00:46:56,800 --> 00:47:00,055 It has the potential to be a great dish. 867 00:47:00,080 --> 00:47:03,415 The idea is out there. I just need to work on the execution. 868 00:47:07,440 --> 00:47:12,175 Freelance chef James has cooked nori wrapped turbot filled with a prawn 869 00:47:12,200 --> 00:47:12,935 mousseline, topped with mussels in a lardo veil, 870 00:47:12,960 --> 00:47:15,975 on a bed of sea herbs and trout roe. 871 00:47:16,000 --> 00:47:18,775 Finished with a smoked mussel sauce, 872 00:47:18,800 --> 00:47:21,775 split with nori and chive oil. 873 00:47:21,800 --> 00:47:24,815 GREGG: I think that looks fabulous. 874 00:47:24,840 --> 00:47:28,135 And as long as that tastes OK, that's showcasing a lot of skill. 875 00:47:35,640 --> 00:47:38,975 The turbot is beautifully cooked. Mousseline is lovely and soft 876 00:47:39,000 --> 00:47:42,095 and light and just carrying a delicate flavour of the prawn. 877 00:47:42,120 --> 00:47:45,215 The sauce has got a lovely amount of smokiness running through it. 878 00:47:45,240 --> 00:47:47,015 I love the split herb oil on top. 879 00:47:47,040 --> 00:47:49,215 Love the little bit of lardo with the mussels, 880 00:47:49,240 --> 00:47:52,335 but the whole thing, when you eat it, it's just too salty. 881 00:47:54,080 --> 00:47:56,175 Mousseline, really smooth and creamy. 882 00:47:56,200 --> 00:47:59,815 Love the sauce and the use of the sea herbs, I do. 883 00:47:59,840 --> 00:48:02,575 You've got a lot of sampbhire here, which is salty. 884 00:48:02,600 --> 00:48:04,495 You've got the roe, which is salty, 885 00:48:04,520 --> 00:48:07,735 and the nori, it's on the edge of over seasoned. 886 00:48:07,760 --> 00:48:10,775 So, not quite perfect, but very impressive. 887 00:48:10,800 --> 00:48:12,375 Thank you. 888 00:48:12,400 --> 00:48:15,935 Your turbot with the prawn mousseline in the middle 889 00:48:15,960 --> 00:48:18,735 is so smooth. It's well made. It's held well. 890 00:48:18,760 --> 00:48:21,095 The cooking of the fish was spot on. It's great. 891 00:48:24,000 --> 00:48:27,255 James's dessert is a whipped chocolate cremeux 892 00:48:27,280 --> 00:48:29,775 with miso caramel and coffee syrup 893 00:48:29,800 --> 00:48:33,535 topped with tuiles of coffee and black sesame 894 00:48:33,560 --> 00:48:35,375 and vanilla and white sesame. 895 00:48:46,080 --> 00:48:50,735 GREGG: You've got a really smooth, creamy, shiny chocolate mousse. 896 00:48:50,760 --> 00:48:53,255 In the middle you've got a coffee flavoured puddle 897 00:48:53,280 --> 00:48:56,575 which is turning the whole thing into, like, a mocha. 898 00:48:56,600 --> 00:49:00,335 And then two different flavoured wafers, one sweet with nutty sesame, 899 00:49:00,360 --> 00:49:03,855 and the other one darker, kind of almost black coffee flavour. 900 00:49:03,880 --> 00:49:06,495 I am so into that. I think that is fantastic. 901 00:49:08,040 --> 00:49:11,935 Coffee, chocolate and in textures - delightful. 902 00:49:11,960 --> 00:49:13,695 I love the miso caramel. 903 00:49:13,720 --> 00:49:16,015 My one complaint is, I'd like more of it. 904 00:49:17,720 --> 00:49:20,735 Delicious. I love the cremeux. 905 00:49:20,760 --> 00:49:23,415 Great texture. Absolutely fantastic. 906 00:49:23,440 --> 00:49:25,295 Beautifully executed. 907 00:49:25,320 --> 00:49:28,455 For your first dessert in the competition, well done. 908 00:49:28,480 --> 00:49:30,735 Thank you, Chef. Great job. Great job. 909 00:49:32,840 --> 00:49:35,575 I think feedback was positive. 910 00:49:35,600 --> 00:49:38,575 A couple of things to improve on 911 00:49:38,600 --> 00:49:41,135 but I think they enjoyed it. 912 00:49:41,160 --> 00:49:44,895 I just wanted a "phwoar" off Gregg, so |'ve come away happy, I think! 913 00:49:48,960 --> 00:49:52,735 Last up is Welsh sous-chef leuan 914 00:49:52,760 --> 00:49:55,215 who has cooked a pan roast loin of hogget, 915 00:49:55,240 --> 00:49:59,015 served with a beer and kidney pie topped with potato hay. 916 00:49:59,040 --> 00:50:01,815 wild garlic and mint salsa verde, 917 00:50:01,840 --> 00:50:05,255 peas, broccoli, 918 00:50:05,280 --> 00:50:06,735 and a beer lamb gravy. 919 00:50:08,280 --> 00:50:11,255 Nice presentation. Dish looks colourful. Thank you. 920 00:50:18,680 --> 00:50:21,215 Starts off with your little pie here. Great idea. 921 00:50:21,240 --> 00:50:23,215 Pastry is nice and short - it's delicious. 922 00:50:23,240 --> 00:50:24,695 Like the idea of the potato on top 923 00:50:24,720 --> 00:50:27,375 but when you're going to do anything like this, 924 00:50:27,400 --> 00:50:29,575 it needs to be packed full of flavour. 925 00:50:29,600 --> 00:50:31,415 But it's just flat. 926 00:50:31,440 --> 00:50:33,255 The hogget, the meat's cooked OK. 927 00:50:33,280 --> 00:50:34,655 My fat here is raw, 928 00:50:34,680 --> 00:50:37,215 so you've not butchered it down very, very well at all. 929 00:50:37,240 --> 00:50:39,655 Your mint puree, your peas are beautifully cooked. 930 00:50:39,680 --> 00:50:41,255 Your broccoli's nice. 931 00:50:41,280 --> 00:50:42,735 You've got a great presentation. 932 00:50:42,760 --> 00:50:44,255 You've got a lovely idea, 933 00:50:44,280 --> 00:50:46,375 but for me, there are errors through this dish. 934 00:50:47,640 --> 00:50:49,255 I really like it. 935 00:50:49,280 --> 00:50:51,015 There is a bitter finish to your sauce. 936 00:50:51,040 --> 00:50:52,895 It's like a pint of beer. I really like that. 937 00:50:52,920 --> 00:50:56,175 That salsa verde with the mint in it, is fabulous. 938 00:50:56,200 --> 00:51:00,495 It's not perfect, but I really love your style of food. 939 00:51:00,520 --> 00:51:02,615 I really like your choice of ingredients. 940 00:51:02,640 --> 00:51:06,295 There is lots for me to admire and enjoy. 941 00:51:06,320 --> 00:51:07,455 Thank you. 942 00:51:07,480 --> 00:51:10,135 I love how your main course was served. It looks wonderful. 943 00:51:10,160 --> 00:51:13,335 The salsa verde with the hints of mint - love that. 944 00:51:13,360 --> 00:51:16,255 The meat itself - the fat here is the issue. 945 00:51:16,280 --> 00:51:18,975 But I do like the way the actual meat is cooked. 946 00:51:22,720 --> 00:51:27,415 Ieuan's dessert is a forced rhubarb and vanilla butter cream Swiss roll, 947 00:51:27,440 --> 00:51:30,015 served with poached rhubarb, 948 00:51:30,040 --> 00:51:32,135 Chantilly cream, 949 00:51:32,160 --> 00:51:34,375 hazelnut and honey granola, 950 00:51:34,400 --> 00:51:37,615 gold leaf and a warm rhubarb sauce. 951 00:51:39,040 --> 00:51:41,415 I really like the way you presented your Swiss roll. 952 00:51:41,440 --> 00:51:44,335 Definitely the fanciest Swiss rolls I've seen. 953 00:51:51,320 --> 00:51:54,455 I love the flavours of the rhubarb, but the Chantilly, for me, could do 954 00:51:54,480 --> 00:51:56,695 with a bit more of the vanilla running through it. 955 00:51:56,720 --> 00:51:59,375 Your joconde sponge just needs a bit more cooking, 956 00:51:59,400 --> 00:52:01,575 literally like three or four minutes more. 957 00:52:01,600 --> 00:52:03,655 But great concept, great idea. 958 00:52:03,680 --> 00:52:07,055 I also like that you've done this texture with the granola. 959 00:52:09,000 --> 00:52:10,975 I love that you haven't sweetened the rhubarb. 960 00:52:11,000 --> 00:52:12,295 I think that's great. 961 00:52:12,320 --> 00:52:14,655 However, I do think the dish itself needs a little bit 962 00:52:14,680 --> 00:52:17,295 more sweetening, maybe through the Chantilly. 963 00:52:17,320 --> 00:52:20,455 I do like your sweet granola. I think it's lovely. 964 00:52:20,480 --> 00:52:23,135 Allin all, I think it's a very attractive, 965 00:52:23,160 --> 00:52:24,615 very, very decent dessert. 966 00:52:26,040 --> 00:52:28,295 I like your ideas. I like the way you think as a chef. 967 00:52:28,320 --> 00:52:30,575 I love the way you work around the kitchen. 968 00:52:30,600 --> 00:52:33,215 The joconde sponge isn't cooked enough. It's too gooey. 969 00:52:33,240 --> 00:52:34,735 It's all about detail. 970 00:52:34,760 --> 00:52:36,375 All about the detail. 971 00:52:36,400 --> 00:52:37,895 This could be better. 972 00:52:41,080 --> 00:52:42,575 I feel like I have a lot more to show. 973 00:52:42,600 --> 00:52:45,015 Clearly, I have a lot more to prove. 974 00:52:45,040 --> 00:52:48,175 We use this as a way to learn and adapt and become a better chef. 975 00:52:55,040 --> 00:52:57,375 What can you say? A tough round for some of our chefs. 976 00:52:57,400 --> 00:52:59,535 I mean, that was hard. 977 00:52:59,560 --> 00:53:01,095 It takes courage to come in here. 978 00:53:01,120 --> 00:53:03,975 It's a tough competition and sometimes it just gets the better 979 00:53:04,000 --> 00:53:05,375 of some chefs. 980 00:53:07,440 --> 00:53:09,975 Ola actually looked slightly nervous when he first came in. 981 00:53:10,000 --> 00:53:12,295 With the skills test in the signature round 982 00:53:12,320 --> 00:53:13,615 he really lost his way. 983 00:53:13,640 --> 00:53:15,415 I mean, he didn't get us a dessert up. 984 00:53:15,440 --> 00:53:18,895 I'm willing to bet he's much better than he's shown us today 985 00:53:18,920 --> 00:53:22,095 and I'm thinking right now he must be bitterly disappointed. 986 00:53:22,120 --> 00:53:25,175 I think his timing was a bit overambitious with the amount 987 00:53:25,200 --> 00:53:27,295 of work he set himself out to do. 988 00:53:29,600 --> 00:53:32,975 Jeany seemed to have a bit of a meltdown in here, 989 00:53:33,000 --> 00:53:35,935 and it was when she started the pastry for her dessert. 990 00:53:35,960 --> 00:53:39,575 That didn't go right and then everything went into a tailspin. 991 00:53:39,600 --> 00:53:41,175 She didn't get us a dessert up. 992 00:53:41,200 --> 00:53:44,135 But although the main course wasn't complete, 993 00:53:44,160 --> 00:53:47,335 I had a beautifully prepared piece of monkfish. 994 00:53:47,360 --> 00:53:49,215 I'm happy we got something from her. 995 00:53:49,240 --> 00:53:51,255 And what was on that plate was pretty good. 996 00:53:53,040 --> 00:53:56,175 Ieuan, you talk about nerves, I've rarely seen a chef walk 997 00:53:56,200 --> 00:53:58,215 into this kitchen quite as nervous as leuan. 998 00:53:58,240 --> 00:54:01,735 His signature dish, hogget with a pie, sounded delicious. 999 00:54:01,760 --> 00:54:05,375 I liked the pink meat of it, but the fat had touched the pan. 1000 00:54:05,400 --> 00:54:08,935 Has dessert, the rhubarb Swiss roll, I like the idea of it. 1001 00:54:08,960 --> 00:54:12,415 However, the joconde sponge needed another five minutes cooking. 1002 00:54:12,440 --> 00:54:13,975 He is a chef that works in a pub. 1003 00:54:14,000 --> 00:54:15,655 He wants to elevate pub food. 1004 00:54:15,680 --> 00:54:18,495 If he could just home in on all the little points of details, 1005 00:54:18,520 --> 00:54:21,055 we could have a little star on our hands here. 1006 00:54:21,080 --> 00:54:24,055 James, I think may be the pick of the bunch today. 1007 00:54:24,080 --> 00:54:28,215 James did great on my skills test, so I had high hopes for him 1008 00:54:28,240 --> 00:54:30,975 and he delivered in the signature round. 1009 00:54:31,000 --> 00:54:34,255 He didn't drop the ball all the way through both tests. 1010 00:54:34,280 --> 00:54:37,855 His dessert, the chocolate coffee and the tuille... 1011 00:54:37,880 --> 00:54:40,135 Mate, we just wolfed it down, didn't we? 1012 00:54:44,640 --> 00:54:48,655 Of all the years of us judging, I can't remember a single moment 1013 00:54:48,680 --> 00:54:53,455 when two of the chefs failed to get both their dishes up. 1014 00:54:53,480 --> 00:54:55,815 Some decisions are easier than others. 1015 00:54:55,840 --> 00:54:57,895 I think today is quite clear. 1016 00:55:10,240 --> 00:55:13,455 Chefs, I know some of you have had a tough time in here. 1017 00:55:13,480 --> 00:55:16,495 That is the pressure of the MasterChef kitchen. 1018 00:55:16,520 --> 00:55:17,615 Keep your head up high. 1019 00:55:17,640 --> 00:55:20,055 Bad days in the kitchen - they happen. 1020 00:55:20,080 --> 00:55:22,335 You pick yourself up, you keep going. 1021 00:55:25,120 --> 00:55:26,215 We have made a decision. 1022 00:55:26,240 --> 00:55:28,375 Two of you are going through to the next round. 1023 00:55:28,400 --> 00:55:30,535 Two of you are leaving the competition. 1024 00:55:32,360 --> 00:55:36,015 Our first chef going through to the next round is... 1025 00:55:37,960 --> 00:55:39,215 ...James. 1026 00:55:39,240 --> 00:55:40,495 Congratulations. 1027 00:55:40,520 --> 00:55:42,855 Thank you. Congratulations. 1028 00:55:45,320 --> 00:55:48,815 The second chef going through to the next round is... 1029 00:55:51,840 --> 00:55:53,055 ...leuan. 1030 00:55:54,240 --> 00:55:56,255 Congratulations, sir. Thank you very much. 1031 00:55:57,840 --> 00:56:01,575 Jeany, Ola, thank you so, so much. 1032 00:56:01,600 --> 00:56:04,215 I hope you can take some positives from it. 1033 00:56:04,240 --> 00:56:06,535 It was great to meet you. JEANY: Thank you. 1034 00:56:16,520 --> 00:56:18,175 Feeling a bit deflated, 1035 00:56:18,200 --> 00:56:21,655 but I understand that the right decision was made. 1036 00:56:21,680 --> 00:56:24,455 I'm just going to take this with me and sort of learn from it. 1037 00:56:24,480 --> 00:56:27,175 This doesn't define me as a chef. 1038 00:56:27,200 --> 00:56:30,695 Hopefully, I can come back from this and, yeah, do better. 1039 00:56:32,880 --> 00:56:36,415 I feel sad, disappointed with myself, 1040 00:56:36,440 --> 00:56:38,935 because I know what I'm capable of. 1041 00:56:38,960 --> 00:56:40,135 I haven't put my... 1042 00:56:41,240 --> 00:56:42,695 ...best out there. 1043 00:56:46,360 --> 00:56:48,135 Well done, the pair of you. 1044 00:56:48,160 --> 00:56:49,895 Keep it up. Keep growing. 1045 00:56:49,920 --> 00:56:51,775 Keep learning. Keep pushing. 1046 00:56:53,920 --> 00:56:56,735 It's been a roller-coaster, but it's been a great day 1047 00:56:56,760 --> 00:56:59,695 and I'm very excited to come back and prove myself. 1048 00:57:01,160 --> 00:57:03,095 Very happy. Very happy indeed. 1049 00:57:05,640 --> 00:57:07,935 I've got more to give, so I'm looking forward to it. 1050 00:57:14,960 --> 00:57:17,815 VOICE OVER: Next time, four new hopefuls... 1051 00:57:17,840 --> 00:57:20,335 Can I swap? Yeah, do it again. 1052 00:57:20,360 --> 00:57:22,375 Wow. ..fight for their place... 1053 00:57:22,400 --> 00:57:24,095 You've absolutely nailed it. 1054 00:57:24,120 --> 00:57:25,495 ...in the quarterfinals. 1055 00:57:25,520 --> 00:57:27,895 GREGG: Let's go, let's go, let's go. Quick, quick, quick. 1056 00:57:33,320 --> 00:57:35,375 That is absolutely banging. 1057 00:57:35,400 --> 00:57:37,255 You have set the bar high.