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From across the UK...

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...32 up-and-coming chefs...

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...are putting their reputations
on the line

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in a battle to become

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Professional MasterChef Champion.

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Tonight, four new hopefuls
compete to impress

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MasterChef Judge Gregg Wallace,

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renowned chef Monica Galetti,

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and Michelin-starred Marcus Wareing.

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I'm going to smash it today.

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I think I will. I hope I will.

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I'm here to kill it.

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I want to give my 200%.

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The chef jacket's on,

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so it's like, OK, this is real.

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This is by far the biggest
thing I've ever done.

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It's absolutely huge for me.

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Who has got the talent to rise
to the top?

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It's time to discover our next
culinary superstar.

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We have four new chefs to meet.

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First up, they've got to face
a Skills Test.

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This test was set by you, Monica.

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What are you going to get
them to do?

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I would like our chefs to prepare
and cook the scallops,

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served with carrots and a peanut
sauce.

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It's always interesting
watching chefs open scallops.

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It's not easy.

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20 minutes, please, Chef -
off you go.

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What I want to do is to get
my carrot on

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and start the peanut sauce.

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Beautifully coloured carrots,
Monica.

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What do you plan to do with them?

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The first one I'm going
to cook off

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in an emulsion.

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So a mix of vegetable stock, a bit
of butter and some hard herbs.

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And then the rest of the carrots
I'm just going to use for

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a little bit of texture.
Completely up to them

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how they use the carrot.

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So into some ice,
just to keep the shape.

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And then I'm going to start
the peanut sauce.

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If they don't know how to make it,
they're going to have to just work

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it out with the ingredients in front
of them.

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Toasting the nuts, release the oils,
get a bit of flavour into them.

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So, we'll see,

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How does your peanut sauce differ
from a satay, for example?

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It's very similar -
I've got fish sauce,

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I'm using also coconut milk in it,

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but mine has ginger, garlic

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and some chillies.

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I'm going to add some honey,

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a squeeze of lime juice.

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That sauce is what, a four-minute
job? Five minute job?

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Yes, it really is a quick one.

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It can be coarse,
it could be smooth.

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You've got to blitz it down.

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All right, so sauce is done.

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So, scallop prep.

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I think a scallop
is something that our chefs either

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know how to open or they don't.

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Slide the knife along the top.

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What you don't want them to cut
through the scallop,

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you don't want to tear it.

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And with the scallop, there's a lot
of things still in it that you can

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use. The skirting, for example,
got to wash it out really well

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and you can then cook it
down almost like tripe

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and it's wonderful.

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And of course, the roe, you can dry
it and then use it to sort of grate

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over the scallop dish.

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Saltwater,
just quickly giving it a rinse.

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You don't want to see them leave
the scallops

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sitting in a bowl of water.

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That's just going to wash out all
the flavours of the scallop.

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Hot pan.

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Little bit of oil.

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Beautiful!

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The key is always have a good
hot pan with the scallop.

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You want them really well sealed
on the outside, so they don't

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release all those juices and water.

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You want to seal those flavours
inside.

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Turn the scallops over.

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A bit of butter in there.

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Very important with scallops
you don't over-cook them.

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They just become incredibly rubbery.

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So into the same pan, some
pak choi garnish.

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Now I'm just going to start

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to dress and finish.

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Don't be shy with that peanut
sauce, Mon. Don't be shy!

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My carrot, a little bit of coconut
and peanut crumb over it.

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Lightly dress the sliced carrots

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in a bit of white balsamic.

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And there we have it, guys,

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we have scallops with carrot
and peanut sauce.

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It's a beautiful dish.

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And nothing that the chefs
shouldn't be able to do.

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There's a real opportunity
for our chefs to show their flair,

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their skill with these fabulous
ingredients that you've chosen.

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Whether they actually cook the same
as this, well, we'll soon find out.

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Marcus, you're going to keep
a very watchful eye on proceedings

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from the other room.

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I will. See you in a bit.
Yep.

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Let's get 'em in!
Let's get 'em in, Gregg.

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First to take Monica's Skills Test is
28-year-old chef de partie Evelina.

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Having moved to Scotland a decade
ago,

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she's worked in Michelin-starred
restaurants for the last four years.

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I grew up in Lithuania,

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but my chef career started when I
first came to Scotland.

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So, I've been classically trained.

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Well, to be honest with you,
I don't have my style.

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I'm hoping that this competition
as well might bring me

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the realisation where I'm going
to find my style.

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But, the Skills Test,
I'm feeling great,

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because I would put myself
under pressure

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and I think that's a great thing.

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Evelina, I would like you to prepare
and cook

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the scallops, served
with carrots and a peanut sauce.

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Have you prepared scallops before?
Yes. Amazing!

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20 minutes, off you go.
Thank you.

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I'm going to make peanut sauce
with some

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ginger, garlic, chilli.

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Cook it off.

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And some coconut
milk in and then blend it.

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GREGG: Nice! Sounds good.

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Good chopping skills.

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I'm so nervous.

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Where did your passion
for cookery begin?

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It's from back in Lithuania,

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since I was a kid.

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Half of our garden was a forest,
so we always would go

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foraging with my mum.

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We would go and catch the crayfish
with my parents as well.

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I'm going to put a splash of...

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...of lime in it as well.

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She needs to get a bit of a move on
now.

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She looks like she's just
stuttering a bit.

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Next, I'm going to roast
some peanuts as well.

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I'm going to put some coconut

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milk as well in it

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and then add peanuts

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and then blend it together.

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It sounds good, Evelina.

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Why did you move to Scotland?

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I took a gap year and I thought,
I'm just going to work

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and find out
what I want to do in life.

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And that's how I ended up working
in kitchens.

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No regrets?

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No regrets.

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Not yet, at least!

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You're halfway. You've got ten
minutes left. Yeah.

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Right, OK, nuts in.

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She's spent half of her time making
the sauce, and she's still

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not finished it.

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I'm just going to remind
you that you're over halfway. OK.

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I'm going to put a little bit of soy
sauce,

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just for some extra flavour.

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Evelina, you've got just six
minutes,

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so you're going to have to get
a shift on now.

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I don't think I've ever seen a chef
in a Skills Test spend three

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quarters at the time making one
sauce.

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Right next, I'm going to do this.

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She knows how to open them,
which is good.

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You've now got three minutes.

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You've got to cook the scallops,
give us some carrot to go

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with it and plate it up.

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All right.

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Get those scallops in the pan!

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Season my scallops.

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I mean, they're going to take
a good five minutes,

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if she leaves them whole.

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I'm going to make a...

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SIGHS
..quick...

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...two seconds...
quick dressing.

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The... balsamic.

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Just a few...

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...Chopped...

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Chef, you're kind of over time now.

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I'm sorry.

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Let's get it on a plate, please.

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Stop. Stop!
OK.

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I'm sorry.

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Oh, my God!

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You're very lucky you've got
that on the plate.

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Evelina, your scallops

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aren't quite cooked through.

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I like... You started to get
the colour on it,

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but you just ran out of time.

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The carrot salad,

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I like that you added some peanuts
to it, but it was a bit rushed.

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I've seen your skills on show
here today.

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You open scallops beautifully.

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You made the peanut sauce
with layer upon layer of detail.

191
00:10:01,160 --> 00:10:03,535
But, you took 14 minutes.

192
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Your sauce, although too thick,
has got a nice freshness of lime.

193
00:10:08,040 --> 00:10:12,455
It's got chill, it's got salt
from soy and fish sauce.

194
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But you can't take this much
time over it.

195
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See you in the next round.
Thank you.

196
00:10:18,280 --> 00:10:19,295
Thank you, Chef.

197
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Whoever was in that room
on the Skills Test,

198
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I don't think that it was me.

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I think the nerves kicked in

200
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and I was pretty slow.

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00:10:39,800 --> 00:10:44,695
Next into the MasterChef kitchen
is 29-year old sous-chef Lauren.

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00:10:44,720 --> 00:10:47,855
With 11 years' experience
across the industry,

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she now works for a catering
company in London.

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00:10:53,360 --> 00:10:55,615
I love it just because it's just
something new every day,

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keeps me on my toes.

206
00:10:57,960 --> 00:11:01,775
So I was originally going to go
to uni and study law.

207
00:11:01,800 --> 00:11:03,375
Then I changed my mind.

208
00:11:03,400 --> 00:11:06,535
Parents weren't too happy,
but they've seen how much I love

209
00:11:06,560 --> 00:11:08,455
it and how much it works for them -

210
00:11:08,480 --> 00:11:10,135
the chef in the family!

211
00:11:11,200 --> 00:11:13,815
I would like to believe
I'm an all-rounded chef.

212
00:11:13,840 --> 00:11:16,535
Throw me in the deep end,
I'll try and figure it out.

213
00:11:16,560 --> 00:11:19,495
My brain's like little tabs of
information that always pop up.

214
00:11:19,520 --> 00:11:22,215
So, I may not know something
straight away and give me a minute,

215
00:11:22,240 --> 00:11:25,175
I've tapped in, "Oh, I
remember that from when I learnt

216
00:11:25,200 --> 00:11:28,455
"this and I did this," and it
all comes together.

217
00:11:30,480 --> 00:11:32,535
You have 20 minutes.
Good luck.

218
00:11:34,800 --> 00:11:37,575
That's not the right knife to use.

219
00:11:37,600 --> 00:11:42,375
She's digging
the knife into the scallop.

220
00:11:46,200 --> 00:11:48,175
How long you been a chef, Lauren?

221
00:11:48,200 --> 00:11:51,535
I'm like 11 years now, since
I was 18.

222
00:11:51,560 --> 00:11:53,935
So, a little while now.

223
00:11:53,960 --> 00:11:56,495
She's got the first scallop
just sitting in the water there,

224
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she needs to get it out.

225
00:12:05,240 --> 00:12:08,095
It's slightly damaged as well.

226
00:12:08,120 --> 00:12:10,895
We are motoring. Well done. Yeah.

227
00:12:10,920 --> 00:12:12,415
So, I'll get my peanut sauce on

228
00:12:12,440 --> 00:12:15,375
and then do my carrot garnish after.

229
00:12:15,400 --> 00:12:17,095
That's too much soy.

230
00:12:19,120 --> 00:12:21,655
It's always better to warm
nuts up, to release the oils

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00:12:21,680 --> 00:12:23,575
to get them going.

232
00:12:23,600 --> 00:12:25,815
So I've got fish sauce, soy,

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00:12:25,840 --> 00:12:28,295
peanuts and some coconut milk.

234
00:12:30,680 --> 00:12:32,415
So, I'm going to blend this up
first,

235
00:12:32,440 --> 00:12:35,215
then give it a taste and see
if I need to...

236
00:12:35,240 --> 00:12:36,695
...I might add some of the chilli

237
00:12:36,720 --> 00:12:38,855
in it just to give it a bit
of a hit and garlic.

238
00:12:48,640 --> 00:12:50,175
Salty, probably!

239
00:12:52,440 --> 00:12:53,895
What do you think?

240
00:12:53,920 --> 00:12:55,535
A little bit salty!

241
00:12:55,560 --> 00:12:56,935
Well, there's a surprise!

242
00:12:56,960 --> 00:12:59,215
LAUGHTER

243
00:12:59,240 --> 00:13:01,695
How are you going to balance
the salt?

244
00:13:01,720 --> 00:13:03,295
I'm going to add some honey into
it.

245
00:13:03,320 --> 00:13:05,935
It's probably the easiest way -
I haven't got any sugar.

246
00:13:11,040 --> 00:13:12,495
Better! Much better.

247
00:13:14,240 --> 00:13:17,015
So I'm going to do some
carrot ribbons.

248
00:13:19,080 --> 00:13:20,855
What food do you love?

249
00:13:20,880 --> 00:13:24,415
I come from a Jamaican background,
so that's just what I know and love.

250
00:13:24,440 --> 00:13:27,655
But I also really love Chinese
and Japanese food.

251
00:13:27,680 --> 00:13:31,655
So going forward in the competition,
can we expect a fusion style of you?

252
00:13:31,680 --> 00:13:34,295
Yeah, 100%. I think those are what
the flavours

253
00:13:34,320 --> 00:13:35,615
I like to combine.

254
00:13:37,800 --> 00:13:39,855
So I've just put some lime zest,

255
00:13:39,880 --> 00:13:41,935
lime juice and a little bit of olive
oil,

256
00:13:41,960 --> 00:13:44,415
and I've got some chillies
in there just to give

257
00:13:44,440 --> 00:13:45,655
it a bit of kick.

258
00:13:47,400 --> 00:13:50,255
You are half halfway Lauren,
and I think you're doing quite well.

259
00:13:51,760 --> 00:13:53,215
LAUREN SIGHS

260
00:13:53,240 --> 00:13:54,455
What's wrong, Lauren?

261
00:13:54,480 --> 00:13:57,055
I would have preferred to have
prepped my scallops better,

262
00:13:57,080 --> 00:14:00,095
but I'll cook them
nicely, so we'll make up for it.

263
00:14:00,120 --> 00:14:01,655
Have you torn them a little bit?

264
00:14:01,680 --> 00:14:03,135
Yeah, just a little.

265
00:14:04,320 --> 00:14:06,375
You can see the heat coming off the
pan.

266
00:14:06,400 --> 00:14:07,775
That's far too hot.

267
00:14:18,280 --> 00:14:20,055
Lauren, are you done?

268
00:14:20,080 --> 00:14:21,335
Yeah, I think so.

269
00:14:21,360 --> 00:14:23,335
Finished with thee minutes to go.

270
00:14:23,360 --> 00:14:24,375
Yeah.

271
00:14:32,560 --> 00:14:34,655
Hey, how are you? I'm good.
You? Very well.

272
00:14:34,680 --> 00:14:37,615
I'm curious, is that sauce
still salty?

273
00:14:37,640 --> 00:14:39,255
No! Did you fix it?

274
00:14:39,280 --> 00:14:41,135
Yes, I did.
Good!

275
00:14:47,560 --> 00:14:50,655
The preparation of the scallops
for me is a cause of concern.

276
00:14:50,680 --> 00:14:53,695
And it just shows a bit of lack
of practice.

277
00:14:53,720 --> 00:14:55,815
The cooking of them as well,
for me,

278
00:14:55,840 --> 00:14:57,375
the pan was just way too hot.

279
00:14:57,400 --> 00:14:59,175
Carrot garnish,

280
00:14:59,200 --> 00:15:01,255
love how you've seasoned
that with so much lime

281
00:15:01,280 --> 00:15:05,935
all over it and it works and really
well with your peanut sauce.

282
00:15:05,960 --> 00:15:08,815
So, the scallop, which is a shame,
you know, you used the iced

283
00:15:08,840 --> 00:15:11,815
water, left them in there
just a little bit too long.

284
00:15:11,840 --> 00:15:13,375
Peanut sauce has got good flavour.

285
00:15:13,400 --> 00:15:16,135
I love the fact that you tasted
it, you adjusted it.

286
00:15:16,160 --> 00:15:19,375
But to get the flavour out of any
nut, to activate that flavour,

287
00:15:19,400 --> 00:15:22,415
you need to get it toasting
in the pan.

288
00:15:22,440 --> 00:15:24,375
You completed with three minutes to
go!

289
00:15:24,400 --> 00:15:26,775
You could probably
have afforded to just slow

290
00:15:26,800 --> 00:15:28,935
down just a little bit.

291
00:15:28,960 --> 00:15:31,295
I'm very much looking forward
to your food in the next round.

292
00:15:31,320 --> 00:15:32,935
Thank you.

293
00:15:39,680 --> 00:15:42,175
I knew where I messed up.

294
00:15:42,200 --> 00:15:46,535
My flavours were there and that was
the main like positive comment.

295
00:15:46,560 --> 00:15:48,975
So now it's just to show that I do
have skills,

296
00:15:49,000 --> 00:15:50,295
I know what I'm doing,

297
00:15:50,320 --> 00:15:52,895
and it was just the nerves that
got the better of me.

298
00:15:52,920 --> 00:15:54,495
Woo!

299
00:15:54,520 --> 00:15:56,975
Two chefs have undergone
your Skills Test.

300
00:15:57,000 --> 00:15:59,695
Marcus, now it's your turn. What are
you going to get them to do?

301
00:15:59,720 --> 00:16:02,015
I would like them to take
the flavours of the classic

302
00:16:02,040 --> 00:16:04,135
Poire belle Helene dessert

303
00:16:04,160 --> 00:16:06,495
and serve it with layered pastry.

304
00:16:06,520 --> 00:16:08,535
Poire belle Helene is
a poached pear,

305
00:16:08,560 --> 00:16:11,295
often poached in dessert wine,
with a chocolate sauce

306
00:16:11,320 --> 00:16:12,815
and Chantilly cream.

307
00:16:12,840 --> 00:16:15,015
It's a classic.
It's an Escoffier dish.

308
00:16:15,040 --> 00:16:16,975
But this is going to be a take
on the classic.

309
00:16:17,000 --> 00:16:19,175
But we're going to layer it with
pastry, so I want to see

310
00:16:19,200 --> 00:16:22,055
a little bit of creative thinking
when it comes to the dressing of it.

311
00:16:22,080 --> 00:16:24,015
I have to confess,
one of my favourite,

312
00:16:24,040 --> 00:16:25,695
favourite ever desserts. OK.

313
00:16:25,720 --> 00:16:27,015
20 minutes, chef.

314
00:16:27,040 --> 00:16:29,735
Poire belle Helene with
a bit of pastry. Alrighty.

315
00:16:29,760 --> 00:16:31,815
The first thing is to get
the poaching liquid on.

316
00:16:31,840 --> 00:16:34,175
A combination of water, sugar

317
00:16:34,200 --> 00:16:36,015
some star anise...

318
00:16:36,040 --> 00:16:38,695
So just looking for some flavours
that are just going to bring out

319
00:16:38,720 --> 00:16:39,935
the flavour of the pear.

320
00:16:39,960 --> 00:16:41,535
Cinnamon.

321
00:16:41,560 --> 00:16:43,695
A good glug of pear liqueur.

322
00:16:43,720 --> 00:16:45,415
Oh!

323
00:16:45,440 --> 00:16:47,495
And some vanilla.

324
00:16:48,600 --> 00:16:51,895
We're going to need some vanilla
for the Chantilly.

325
00:16:51,920 --> 00:16:53,015
Ah!

326
00:16:53,040 --> 00:16:56,175
So we're bringing the water up to
the boil to infuse to bring out

327
00:16:56,200 --> 00:16:58,015
those beautiful flavours.

328
00:16:58,040 --> 00:17:02,015
Escoffier is the godfather
of modern cuisine.

329
00:17:02,040 --> 00:17:03,935
It's so many of his recipes.

330
00:17:03,960 --> 00:17:06,975
I mean, Poire belle Helene,
Peach Melba,

331
00:17:07,000 --> 00:17:09,455
and 5,000 other recipes.

332
00:17:09,480 --> 00:17:12,375
The word "scoffed" - to have
a scoff - comes from Escoffier.

333
00:17:14,880 --> 00:17:16,495
And because these are ready to eat,

334
00:17:16,520 --> 00:17:18,255
what you don't want to do
is boil them.

335
00:17:18,280 --> 00:17:20,615
You don't want the chefs
to overcook them.

336
00:17:20,640 --> 00:17:22,655
Beautiful, beautiful smell.

337
00:17:22,680 --> 00:17:26,775
The pastry element just brings
a different dimension to the dish.

338
00:17:26,800 --> 00:17:29,015
It's about the texture
and the crunch.

339
00:17:29,040 --> 00:17:31,695
And I want them to just layer
pears between the pastry.

340
00:17:31,720 --> 00:17:34,015
A little bit of melted butter.

341
00:17:34,040 --> 00:17:36,935
Sugar it, so you get a nice crunchy
filo pastry.

342
00:17:36,960 --> 00:17:41,015
Filo pastry is a great one to use
because it will crisp up

343
00:17:41,040 --> 00:17:44,055
very quickly, if they know
how to handle it.

344
00:17:45,480 --> 00:17:47,495
A little grating of nutmeg on top.

345
00:17:49,120 --> 00:17:52,695
It'd be great to see if our chefs
cut it to the size that they want

346
00:17:52,720 --> 00:17:55,215
before it goes in the oven because,
you know, it's very fragile

347
00:17:55,240 --> 00:17:57,935
once it comes out. Ah!

348
00:17:57,960 --> 00:18:00,415
Now it's straight into the oven
at 180 degrees until

349
00:18:00,440 --> 00:18:03,215
it's nice and crispy and cooked,
nice and brown.

350
00:18:05,040 --> 00:18:07,255
We're going to make a little bit
of chocolate sauce with

351
00:18:07,280 --> 00:18:08,375
some double cream.

352
00:18:08,400 --> 00:18:10,655
Bring your cream up to the boil
and then just sprinkle in

353
00:18:10,680 --> 00:18:13,175
your chocolate and mix it up
until the consistency you want.

354
00:18:13,200 --> 00:18:15,175
Right, I'm going to take
my pears out.

355
00:18:15,200 --> 00:18:16,815
I'm just going to put them
on some ice.

356
00:18:16,840 --> 00:18:19,135
It's got to cool down because
you can't put Chantilly

357
00:18:19,160 --> 00:18:21,215
on a hot pear or hot pastry.

358
00:18:21,240 --> 00:18:23,615
You'd just have a puddle.

359
00:18:23,640 --> 00:18:25,295
So cream's come up to the boil.

360
00:18:25,320 --> 00:18:27,255
Sprinkle some chocolate in there,

361
00:18:27,280 --> 00:18:29,055
so bring the temperature down.

362
00:18:30,520 --> 00:18:33,455
I'm just going to put a little bit
of the pear liqueur in there too.

363
00:18:33,480 --> 00:18:34,535
Wow.

364
00:18:34,560 --> 00:18:35,975
That's good to go.

365
00:18:38,560 --> 00:18:42,255
The filo pastry look lovely
and golden, don't they?

366
00:18:42,280 --> 00:18:45,455
Cream - just going to whip that up.
We've got double cream,

367
00:18:45,480 --> 00:18:48,615
sugar and some vanilla seeds.

368
00:18:48,640 --> 00:18:52,255
Poire belle Helene,
it's got such a grand name,

369
00:18:52,280 --> 00:18:54,415
but actually it's very doable.

370
00:18:56,000 --> 00:18:58,455
Now to plate up.

371
00:19:06,880 --> 00:19:08,535
Beautiful.

372
00:19:12,640 --> 00:19:14,335
Whoa!

373
00:19:14,360 --> 00:19:16,975
That's my sort of quenelle, that is.

374
00:19:20,520 --> 00:19:21,935
There's my dessert,

375
00:19:21,960 --> 00:19:24,855
a take on a Poire belle Helene
with layered pastry.

376
00:19:26,360 --> 00:19:30,295
These are classic, classic skills,
but that is a very elegant,

377
00:19:30,320 --> 00:19:31,895
smart and delicious dessert.

378
00:19:31,920 --> 00:19:33,535
It's cooked perfectly.

379
00:19:33,560 --> 00:19:35,615
I'd expect nothing less from you,
Marcus,

380
00:19:35,640 --> 00:19:38,015
but I say good luck to our chefs!

381
00:19:38,040 --> 00:19:40,135
Monica, see you soon.
Thank you very much.

382
00:19:40,160 --> 00:19:41,335
Thank you, Marcus.

383
00:19:41,360 --> 00:19:43,775
I'll take that away with me.

384
00:19:43,800 --> 00:19:45,255
Shall we get them in, chef?

385
00:19:45,280 --> 00:19:47,615
I'm looking forward to this. Me too.

386
00:19:50,000 --> 00:19:56,175
First to face Marcus's Skills Test
is 28-year-old sous-chef Joaquin.

387
00:19:56,200 --> 00:20:00,175
Originally from Venezuela, he was
bit with the cooking bug

388
00:20:00,200 --> 00:20:01,415
at a young age.

389
00:20:03,800 --> 00:20:07,015
The first time that I came into
a professional kitchen

390
00:20:07,040 --> 00:20:08,695
I was just a little boy.

391
00:20:08,720 --> 00:20:12,015
There was a lot of emotion,
a lot of adrenaline.

392
00:20:12,040 --> 00:20:16,855
The shouting, the smashing
something on the floor...

393
00:20:16,880 --> 00:20:20,575
It was so exciting that I really
fell in love at that time

394
00:20:20,600 --> 00:20:22,575
and that's why I'm still here.

395
00:20:24,760 --> 00:20:27,535
I worked in a first Michelin Star
restaurant.

396
00:20:27,560 --> 00:20:30,375
My food style,
well, I have a little mix.

397
00:20:30,400 --> 00:20:33,335
I've been working also in a Spanish
restaurant for a long time.

398
00:20:33,360 --> 00:20:35,615
My family is Italian.

399
00:20:35,640 --> 00:20:37,255
That's my cooking style.

400
00:20:37,280 --> 00:20:40,855
That's what I want for me, you know,
to mix all of these cultures.

401
00:20:43,480 --> 00:20:47,015
The only place in the kitchen
that I don't feel

402
00:20:47,040 --> 00:20:50,455
that confident is in pastry.

403
00:20:53,480 --> 00:20:56,695
Joaquin, I'd like you to make for us
a take on a Poire belle Helene,

404
00:20:56,720 --> 00:20:59,535
served with layers of pastry. OK.

405
00:20:59,560 --> 00:21:01,495
How are you with pastry?

406
00:21:01,520 --> 00:21:05,015
Well, pastry is my weakness,
I can say.

407
00:21:05,040 --> 00:21:08,135
Do you know what
a Pear belle Helene is?

408
00:21:08,160 --> 00:21:09,775
I'm not sure about it.

409
00:21:09,800 --> 00:21:12,535
It is poached pears,
a chocolate sauce,

410
00:21:12,560 --> 00:21:14,015
Chantilly cream.

411
00:21:14,040 --> 00:21:16,495
And we would like it served
with layers of pastry.

412
00:21:16,520 --> 00:21:18,095
Oui, chef.

413
00:21:18,120 --> 00:21:19,935
20 minutes. Off you go.

414
00:21:23,040 --> 00:21:25,375
I'm going to go with
some of this,

415
00:21:25,400 --> 00:21:27,015
some cinnamon. OK.

416
00:21:27,040 --> 00:21:28,935
MONICA: He's made the stock syrup.

417
00:21:28,960 --> 00:21:31,735
He's got some spices there.
He's got cinnamon and star anise.

418
00:21:31,760 --> 00:21:35,255
But he's put all the vanilla
into his poaching liquid.

419
00:21:38,920 --> 00:21:42,095
When was the last time you were
working in a pastry?

420
00:21:42,120 --> 00:21:44,535
I never worked in a pastry section.

421
00:21:44,560 --> 00:21:49,415
I really enjoy it, but I feel like
I'm better with meat and fish.

422
00:21:49,440 --> 00:21:52,455
I'm curious if he's going to
dust it with some sugar.

423
00:21:59,920 --> 00:22:01,415
Right, you're halfway.

424
00:22:01,440 --> 00:22:02,975
Your pears are poaching.

425
00:22:03,000 --> 00:22:04,695
Your filo pastry's in the oven.

426
00:22:04,720 --> 00:22:07,095
You've got some cream on there
for your chocolate sauce,

427
00:22:07,120 --> 00:22:08,535
and you've started the Chantilly.

428
00:22:08,560 --> 00:22:10,015
And you haven't worked in pastry.

429
00:22:10,040 --> 00:22:11,455
So you're doing all right.

430
00:22:11,480 --> 00:22:13,575
Thank you so much, chef.

431
00:22:13,600 --> 00:22:16,255
Where did you first
fall in love with food?

432
00:22:16,280 --> 00:22:19,015
With my mum. I was, like,
10, 12 years old

433
00:22:19,040 --> 00:22:21,175
when I first started cooking.

434
00:22:21,200 --> 00:22:22,495
Where was this?

435
00:22:22,520 --> 00:22:24,415
In Caracas, Venezuela.

436
00:22:24,440 --> 00:22:27,295
Ah. So Venezuela is...

437
00:22:27,320 --> 00:22:30,975
We have a mix of cultures,
basically.

438
00:22:31,000 --> 00:22:35,255
At some point I would like to take
some of my roots into my kitchen.

439
00:22:37,640 --> 00:22:40,215
Chantilly cream - so, what's
normally in that?

440
00:22:40,240 --> 00:22:43,455
Chantilly cream is normally
a sugar and cream.

441
00:22:43,480 --> 00:22:45,735
Where's the vanilla? And...

442
00:22:45,760 --> 00:22:48,415
In your pot with
the poaching pear? Yeah.

443
00:22:48,440 --> 00:22:49,695
I should take some?

444
00:22:49,720 --> 00:22:51,415
No. Not now, no. A bit late now.

445
00:22:54,000 --> 00:22:56,495
That's it, off the heat.

446
00:22:56,520 --> 00:22:59,215
Chocolate sauce is done.

447
00:22:59,240 --> 00:23:00,575
You've got five minutes.

448
00:23:00,600 --> 00:23:01,775
How's your pastry?

449
00:23:01,800 --> 00:23:03,615
Pastry is almost ready.

450
00:23:03,640 --> 00:23:05,015
Oh.

451
00:23:07,480 --> 00:23:10,735
You'll have to take those
pears out to cool,

452
00:23:10,760 --> 00:23:13,255
otherwise it can all sort of
melt together.

453
00:23:13,280 --> 00:23:15,575
Joaquin, you've got two minutes.

454
00:23:15,600 --> 00:23:17,255
You've got to finish this dish.

455
00:23:29,400 --> 00:23:31,015
What's happening to that cream?

456
00:23:31,040 --> 00:23:32,935
It's too hot. It's too hot.

457
00:23:32,960 --> 00:23:34,895
Your pears are hot. Can I swap?

458
00:23:34,920 --> 00:23:36,255
Yeah, do it again.

459
00:23:42,000 --> 00:23:44,015
You can do this.

460
00:23:48,000 --> 00:23:50,615
Keeping the hot pears away
from the cold cream.

461
00:23:50,640 --> 00:23:51,895
Yes.

462
00:23:51,920 --> 00:23:54,895
Chocolate sauce to go.
I like your style.

463
00:23:54,920 --> 00:23:57,175
All done?
JOAQUIN SIGHS

464
00:23:57,200 --> 00:23:58,375
Well done.

465
00:24:08,000 --> 00:24:10,135
Got to love a pastry challenge, huh?

466
00:24:10,160 --> 00:24:11,615
Yeah!

467
00:24:11,640 --> 00:24:14,375
You haven't trained
in the pastry department,

468
00:24:14,400 --> 00:24:18,895
but you really found your way
around this challenge.

469
00:24:28,320 --> 00:24:30,175
The pear's beautifully poached.

470
00:24:30,200 --> 00:24:31,735
The chocolate sauce is delicious.

471
00:24:31,760 --> 00:24:34,255
The pastry is crunchy and crispy.
It's layered.

472
00:24:34,280 --> 00:24:36,975
So there's a lot to like
about this dish.

473
00:24:37,000 --> 00:24:39,295
The whipped cream - you used
all the vanilla in

474
00:24:39,320 --> 00:24:42,455
your poaching liquid, so not quite
a Chantilly cream.

475
00:24:42,480 --> 00:24:43,975
The pear, it was good.

476
00:24:44,000 --> 00:24:45,735
So almost there.

477
00:24:45,760 --> 00:24:48,255
Joaquin, honestly,
that's a decent start.

478
00:24:48,280 --> 00:24:50,375
We'll see you in the next round.
Thank you very much.

479
00:24:50,400 --> 00:24:51,855
Thank you very much.

480
00:24:57,080 --> 00:24:58,535
It wasn't my area.

481
00:24:58,560 --> 00:25:00,935
So for me it's like, "Oops."

482
00:25:00,960 --> 00:25:03,495
But I think that I did pretty well.

483
00:25:03,520 --> 00:25:05,855
I can do much better, for sure,

484
00:25:05,880 --> 00:25:09,415
but I'm happy with
what I did just now.

485
00:25:09,440 --> 00:25:14,295
Last to try and impress the judges
is private chef Molly from Leeds.

486
00:25:14,320 --> 00:25:15,535
Hello. Hello. Yo.

487
00:25:15,560 --> 00:25:16,655
You all right?

488
00:25:16,680 --> 00:25:17,895
Yeah.

489
00:25:17,920 --> 00:25:21,015
After being classically trained
in French restaurants,

490
00:25:21,040 --> 00:25:24,655
during lockdown Molly
started her own business.

491
00:25:25,800 --> 00:25:29,215
Since starting
private chef business,

492
00:25:29,240 --> 00:25:32,375
I've really kind of found that
the reason why I was meant to

493
00:25:32,400 --> 00:25:35,335
be a chef. It's not just a career,

494
00:25:35,360 --> 00:25:37,935
like, it's a way of life.

495
00:25:37,960 --> 00:25:39,695
I just love what I do!

496
00:25:41,320 --> 00:25:45,735
The power that food has,
it blows my mind.

497
00:25:45,760 --> 00:25:47,935
It brings people together.

498
00:25:47,960 --> 00:25:49,655
It makes people happy.

499
00:25:49,680 --> 00:25:53,215
And it is why I was put here,
I think, just to cook food

500
00:25:53,240 --> 00:25:55,095
and make people happy.

501
00:25:56,880 --> 00:26:01,895
I chose MasterChef because I want
to see what I'm capable of.

502
00:26:03,040 --> 00:26:04,735
I'm bricking it, to be honest.

503
00:26:04,760 --> 00:26:06,855
But I'll see how well I do, really.

504
00:26:08,440 --> 00:26:10,415
Molly, you look a little nervous.

505
00:26:10,440 --> 00:26:12,495
Try and relax. Yeah, I will.

506
00:26:12,520 --> 00:26:16,015
I would like you to make for us
a take on a Poire belle Helene

507
00:26:16,040 --> 00:26:17,815
with layered pastry.

508
00:26:17,840 --> 00:26:18,975
Right.

509
00:26:19,000 --> 00:26:20,935
Do you know what that is?

510
00:26:20,960 --> 00:26:22,015
No.

511
00:26:22,040 --> 00:26:23,535
So it is poached pears. Yeah.

512
00:26:23,560 --> 00:26:26,015
And it's with chocolate sauce,
a Chantilly cream

513
00:26:26,040 --> 00:26:27,575
and layers of pastry.

514
00:26:27,600 --> 00:26:29,815
20 minutes. Over to you.

515
00:26:32,040 --> 00:26:34,455
I can't stop my hand shaking -
sorry!

516
00:26:36,800 --> 00:26:38,655
So what is the plan?

517
00:26:38,680 --> 00:26:42,375
I'm going to poach my pears first
just so they've got plenty of time

518
00:26:42,400 --> 00:26:44,375
to poach down,

519
00:26:44,400 --> 00:26:47,735
and get it infused with the
star anise and cinnamon now.

520
00:26:47,760 --> 00:26:49,575
I've got a bit of sugar in it.

521
00:26:49,600 --> 00:26:52,975
I'm going to add a bit of this too,
just to give it a bit more.

522
00:26:53,000 --> 00:26:54,895
Taste if you're not sure.

523
00:26:59,440 --> 00:27:00,455
Wow,

524
00:27:00,480 --> 00:27:01,815
Do you feel better now?

525
00:27:01,840 --> 00:27:04,735
Oh, yeah, I do, actually,
as it goes. Thank you.

526
00:27:10,800 --> 00:27:13,895
She's got a cartouche going
into her pears.

527
00:27:13,920 --> 00:27:15,695
Good to see.

528
00:27:15,720 --> 00:27:18,615
Where did your passion
for cookery start, Molly?

529
00:27:18,640 --> 00:27:21,695
In kitchens in a French bistro
when I was 12.

530
00:27:21,720 --> 00:27:23,015
127!

531
00:27:23,040 --> 00:27:26,215
I wrote a letter to the owner
of the restaurant

532
00:27:26,240 --> 00:27:27,575
and the rest is history.

533
00:27:27,600 --> 00:27:30,495
I worked there for just under
ten years and then as much

534
00:27:30,520 --> 00:27:32,095
as I possibly could.

535
00:27:32,120 --> 00:27:35,255
Ah, goo do. She's got some nutmeg.

536
00:27:35,280 --> 00:27:38,095
Do you work in a French-type
restaurant now?

537
00:27:38,120 --> 00:27:42,175
I have my own business with
my partner Charlotte now.

538
00:27:42,200 --> 00:27:44,815
It's like a private chef company.

539
00:27:46,280 --> 00:27:48,815
What's the biggest party
you've done?

540
00:27:48,840 --> 00:27:52,575
We did a barbecue last year for 120.

541
00:27:52,600 --> 00:27:55,135
And was it just you on the barbecue?

542
00:27:55,160 --> 00:27:56,935
I had my mum with me.

543
00:27:56,960 --> 00:27:58,415
Your mum helps out as well?

544
00:27:58,440 --> 00:28:00,015
Yeah, yeah.

545
00:28:00,040 --> 00:28:02,375
Molly, you're doing well,
but you're almost halfway.

546
00:28:02,400 --> 00:28:04,335
You've got 10 minutes left.

547
00:28:04,360 --> 00:28:06,055
Got you. Thank you.

548
00:28:08,040 --> 00:28:11,375
I'm going to get on with
my chocolate sauce now.

549
00:28:11,400 --> 00:28:13,375
Molly's doing really well.

550
00:28:13,400 --> 00:28:15,615
How do you make
Chantilly cream, please?

551
00:28:15,640 --> 00:28:18,695
Just whip it up with vanilla
and a bit of sugar.

552
00:28:21,080 --> 00:28:25,575
Your partner, has she given you
any advice about MasterChef?

553
00:28:25,600 --> 00:28:28,935
She said, "Just believe in yourself
and just let what you do

554
00:28:28,960 --> 00:28:30,495
"each day come through."

555
00:28:31,560 --> 00:28:33,815
Molly, you've got five minutes
left, OK?

556
00:28:33,840 --> 00:28:35,975
Cool. Thank you.

557
00:28:36,000 --> 00:28:37,215
Plenty of time, that, innit?

558
00:28:37,240 --> 00:28:38,615
Yeah.

559
00:28:38,640 --> 00:28:40,015
Pastry OK?

560
00:28:41,280 --> 00:28:43,455
Golden brown.

561
00:28:43,480 --> 00:28:45,015
Oh, careful. You've dropped one.

562
00:28:45,040 --> 00:28:47,335
Oh, sorry.

563
00:28:47,360 --> 00:28:48,935
Molly, you've got
your pastry cooked,

564
00:28:48,960 --> 00:28:51,455
you've got your Chantilly done,
you've got chocolate sauce,

565
00:28:51,480 --> 00:28:53,095
you've got your pears out
cooling down.

566
00:28:53,120 --> 00:28:56,415
All you've got to do now is just
put it together. OK. Right.

567
00:29:05,560 --> 00:29:07,215
It's coming together nicely.

568
00:29:11,720 --> 00:29:12,935
Whoa.

569
00:29:16,200 --> 00:29:17,455
It's looking good.

570
00:29:18,520 --> 00:29:20,535
Will the cream take the weight?

571
00:29:22,800 --> 00:29:23,815
It will.

572
00:29:30,840 --> 00:29:31,975
Molly, are you done?

573
00:29:32,000 --> 00:29:33,055
I'm done, yeah.

574
00:29:33,080 --> 00:29:34,495
Well done. In time.

575
00:29:34,520 --> 00:29:35,655
Good effort.

576
00:29:35,680 --> 00:29:37,295
Thank you.

577
00:29:37,320 --> 00:29:39,775
God, that were hard, that!

578
00:29:39,800 --> 00:29:41,815
That were proper hard.

579
00:29:50,840 --> 00:29:52,255
Hi, Molly. You all right?

580
00:29:52,280 --> 00:29:54,775
Nothing like a bit of Dutch courage
in a bottle, is there?

581
00:29:54,800 --> 00:29:56,215
THEY LAUGH

582
00:29:56,240 --> 00:29:58,655
Watching that, I was really
impressed with how

583
00:29:58,680 --> 00:30:02,255
you found your way around each part
of this task.

584
00:30:02,280 --> 00:30:03,975
Well done. Thank you so much.

585
00:30:04,000 --> 00:30:05,375
Thank you.

586
00:30:14,680 --> 00:30:16,495
You've absolutely nailed it.

587
00:30:16,520 --> 00:30:18,135
We've got the poached pears.

588
00:30:18,160 --> 00:30:19,975
Great flavouring to your
poaching liquid.

589
00:30:20,000 --> 00:30:21,375
You've got the chocolate sauce.

590
00:30:21,400 --> 00:30:23,175
Vanilla in the Chantilly - great.

591
00:30:23,200 --> 00:30:24,935
And we've got beautiful
shards of pastry.

592
00:30:24,960 --> 00:30:27,135
They're buttery, they're crunchy,
they've got sugar

593
00:30:27,160 --> 00:30:28,295
running through them.

594
00:30:28,320 --> 00:30:31,055
You didn't understand what you were
making, but you worked your way

595
00:30:31,080 --> 00:30:32,855
around it and you did a great job.
Well done.

596
00:30:32,880 --> 00:30:34,095
Thank you.

597
00:30:34,120 --> 00:30:37,975
MONICA: Molly, believe in yourself
because that takes some doing.

598
00:30:38,000 --> 00:30:41,015
So I hope you realise
that you've impressed us

599
00:30:41,040 --> 00:30:42,415
on the Skills Test.

600
00:30:44,040 --> 00:30:46,735
It's as good a start
as I've seen on MasterChef.

601
00:30:46,760 --> 00:30:47,975
Keep it up, Molly.

602
00:30:48,000 --> 00:30:49,095
We'll see you soon.

603
00:30:49,120 --> 00:30:50,375
Thank you. Off you go.

604
00:30:59,040 --> 00:31:00,375
What they just said,

605
00:31:00,400 --> 00:31:01,695
it's unbelievable.

606
00:31:01,720 --> 00:31:03,575
I'm so happy.

607
00:31:03,600 --> 00:31:05,415
Inside, I'm like dancing.

608
00:31:08,280 --> 00:31:09,535
That was a strong Skills Test.

609
00:31:09,560 --> 00:31:11,775
We've got chefs of proper quality.

610
00:31:11,800 --> 00:31:16,495
Maybe the odd timing issue,
but proper quality and knowledge.

611
00:31:16,520 --> 00:31:21,415
Evelina ran out of time but showed
great working technique.

612
00:31:21,440 --> 00:31:24,295
Lauren had three minutes left
at the end of it -

613
00:31:24,320 --> 00:31:27,735
could've used those three minutes,
shown a bit more care in her work.

614
00:31:27,760 --> 00:31:30,895
Joaquin on your Skills Test,
he was very unsure of the pastry

615
00:31:30,920 --> 00:31:32,815
but he delivered it.

616
00:31:32,840 --> 00:31:34,455
However, Molly...

617
00:31:34,480 --> 00:31:36,975
Molly came in here and owned it.

618
00:31:37,000 --> 00:31:38,935
For me, Molly is out front
at the moment.

619
00:31:38,960 --> 00:31:40,615
Next up, the Signature Dish round.

620
00:31:40,640 --> 00:31:42,255
Main course, dessert.

621
00:31:42,280 --> 00:31:44,935
There's a lot of pressure when
it comes to their own food.

622
00:31:44,960 --> 00:31:46,455
This is going to be interesting.

623
00:31:46,480 --> 00:31:48,575
Let their personalities
shine through.

624
00:32:02,600 --> 00:32:06,975
Chefs, this is your signature
two-course menu,

625
00:32:07,000 --> 00:32:10,495
to show us what you are all about.

626
00:32:10,520 --> 00:32:13,775
Main and dessert in
an hour and 30 minutes.

627
00:32:14,880 --> 00:32:18,495
We only have two places
in the next round.

628
00:32:18,520 --> 00:32:20,455
Chefs...

629
00:32:20,480 --> 00:32:21,775
...off you go.

630
00:32:30,400 --> 00:32:33,375
So the Skills Test...
SHE EXHALES

631
00:32:33,400 --> 00:32:34,535
I'm so annoyed.

632
00:32:35,960 --> 00:32:39,575
One of the worries after the Skills
Test yesterday is time, you know?

633
00:32:39,600 --> 00:32:43,775
But I'm just going to move a bit
faster on the next round.

634
00:32:45,920 --> 00:32:48,495
Evelina, it looks like you've got
a lot to do. You've been rushing

635
00:32:48,520 --> 00:32:49,655
around quite a lot. Yes.

636
00:32:49,680 --> 00:32:51,575
Hopefully I can manage.

637
00:32:51,600 --> 00:32:55,735
My main course is a venison loin,
a kvass sauce -

638
00:32:55,760 --> 00:33:01,215
which is a fermented rye bread
drink - also a wild garlic mash,

639
00:33:01,240 --> 00:33:04,015
the boudin noir,
salt-baked beetroots

640
00:33:04,040 --> 00:33:06,375
and raw beetroots as well.

641
00:33:06,400 --> 00:33:08,215
Wow. And tell me about this
fermented drink.

642
00:33:08,240 --> 00:33:09,575
I've never heard of this.

643
00:33:09,600 --> 00:33:12,335
It's called kvass.
It's an Eastern European drink.

644
00:33:12,360 --> 00:33:14,695
It has loads of seeds in it,

645
00:33:14,720 --> 00:33:18,455
quite a molassy taste. Fascinating.

646
00:33:18,480 --> 00:33:20,375
And dessert from you, chef?

647
00:33:20,400 --> 00:33:23,695
I've got creme brulee which is
spiced with tonka bean,

648
00:33:23,720 --> 00:33:26,495
cardamom and nutmeg.

649
00:33:26,520 --> 00:33:29,815
And on the side we'll have
a rhubarb compote

650
00:33:29,840 --> 00:33:31,615
spiced with whisky as well.

651
00:33:31,640 --> 00:33:34,335
So in one of your dishes you've got
a famous Scottish drink.

652
00:33:34,360 --> 00:33:36,375
In another one of your dishes
you've got

653
00:33:36,400 --> 00:33:37,775
an Eastern European drink. Yes.

654
00:33:37,800 --> 00:33:39,375
Are you Lithuania? Are you Scotland?

655
00:33:39,400 --> 00:33:41,535
Are you somewhere in the middle?
Where are you?

656
00:33:41,560 --> 00:33:44,055
I think I'm somewhere
in the middle, probably.

657
00:33:44,080 --> 00:33:46,015
I've lived in Scotland
for ten years,

658
00:33:46,040 --> 00:33:48,975
so it does have an influence on me
and the way I cook

659
00:33:49,000 --> 00:33:51,295
and what kind of chef I am as well.

660
00:33:56,200 --> 00:33:58,375
Evelina, whoa!

661
00:33:58,400 --> 00:34:01,855
She is buzzing around that kitchen.

662
00:34:03,760 --> 00:34:08,215
After the Skills Test she does not
want to be out of time.

663
00:34:08,240 --> 00:34:09,575
There's no fat on venison loin.

664
00:34:09,600 --> 00:34:12,175
She has to be very careful that
you don't give it too much heat,

665
00:34:12,200 --> 00:34:15,775
basically, because if you do
it'll dry out very, very quickly.

666
00:34:15,800 --> 00:34:17,895
Potato puree, make sure
it's nice and smooth.

667
00:34:17,920 --> 00:34:21,055
The wild garlic flavour needs
to come singing through.

668
00:34:23,320 --> 00:34:26,135
The spiced creme brulee is cardamom
and tonka bean.

669
00:34:26,160 --> 00:34:28,135
Tonka bean is quite
a unique flavour.

670
00:34:28,160 --> 00:34:30,695
It's almost a sweet spice
and it works beautifully well

671
00:34:30,720 --> 00:34:32,095
with the creme brulee.

672
00:34:32,120 --> 00:34:33,455
Good creme brulee...

673
00:34:33,480 --> 00:34:36,255
Too much heat and you get curdling
around the outside.

674
00:34:36,280 --> 00:34:39,095
Too little heat and it will not
cook and it will not be set

675
00:34:39,120 --> 00:34:40,695
and panic will set in.

676
00:34:42,640 --> 00:34:44,375
I'm excited, for sure,

677
00:34:44,400 --> 00:34:47,295
but hopefully I can just get
everything done in time.

678
00:34:54,720 --> 00:34:58,175
Molly, how are you feeling after
a cracking Skills Test?

679
00:34:58,200 --> 00:34:59,455
Feeling good.

680
00:34:59,480 --> 00:35:02,655
I made sure that I've kept myself
level-headed

681
00:35:02,680 --> 00:35:05,615
and get my dishes ready and make
sure that they're excellent.

682
00:35:07,960 --> 00:35:10,055
Molly's main course,
she's got a lamb loin.

683
00:35:10,080 --> 00:35:12,535
We've got wild garlic wrapped around
the lamb loin and then

684
00:35:12,560 --> 00:35:14,975
Parma ham. Into the water bath to
cook.

685
00:35:15,000 --> 00:35:18,015
I am a little bit concerned that
she's not sealing the lamb loin

686
00:35:18,040 --> 00:35:20,255
before she's wrapping it
in the wild garlic.

687
00:35:20,280 --> 00:35:24,375
I think getting a little bit of
colour, it would add more flavour.

688
00:35:24,400 --> 00:35:28,295
Potato rostis, it's about grating
the potato down, salting it,

689
00:35:28,320 --> 00:35:31,015
squeezing out all the extra water,

690
00:35:31,040 --> 00:35:33,375
beautifully cooked
with lots of butter,

691
00:35:33,400 --> 00:35:35,575
nice and crunchy and delicious.

692
00:35:35,600 --> 00:35:37,975
A spring pea, wild garlic puree.

693
00:35:38,000 --> 00:35:40,415
It's got to be smooth, of course.

694
00:35:40,440 --> 00:35:41,975
And the lamb sauce.

695
00:35:42,000 --> 00:35:46,975
For my signature dessert
I'm making rhubarb and custard.

696
00:35:47,000 --> 00:35:50,615
The rhubarb is sourced
from Yorkshire,

697
00:35:50,640 --> 00:35:52,655
cos that's where I'm from.

698
00:35:52,680 --> 00:35:56,015
The custard, so it's going to be
like a creme brulee.

699
00:35:56,040 --> 00:36:01,055
And the rhubarb, I'm going to roast
it with orange zest

700
00:36:01,080 --> 00:36:02,895
and fresh ginger.

701
00:36:02,920 --> 00:36:06,055
And then I'm also going to make
a rhubarb gel with fresh

702
00:36:06,080 --> 00:36:10,175
orange segments just to cut
through everything.

703
00:36:10,200 --> 00:36:12,615
Molly's dessert is a set
creme brulee, but she's cooking

704
00:36:12,640 --> 00:36:15,095
that in a mould and she's going
to be turning that out.

705
00:36:15,120 --> 00:36:17,375
Very dangerous turning out
a creme brulee because

706
00:36:17,400 --> 00:36:22,935
if it's not quite cooked it will not
be set and it could be a disaster.

707
00:36:22,960 --> 00:36:25,455
Do you have any other passions
outside of cookery?

708
00:36:25,480 --> 00:36:26,935
I used to play football.

709
00:36:26,960 --> 00:36:28,575
I was a winger, left-wing.

710
00:36:28,600 --> 00:36:31,175
My partner, I met her on
the same football team, actually.

711
00:36:31,200 --> 00:36:34,575
I tackled her and asked if
she wanted to go out with me.

712
00:36:39,280 --> 00:36:41,495
I'm absolutely pushing myself

713
00:36:41,520 --> 00:36:44,375
because the way I see it is
you get one shot and I've got to

714
00:36:44,400 --> 00:36:47,095
make sure that I shoot
my shot right.

715
00:36:49,360 --> 00:36:51,135
Chefs, you are halfway!

716
00:36:55,080 --> 00:36:56,655
Anyone got any marshmallows?

717
00:36:59,400 --> 00:37:00,575
Joaquin, I'm interested.

718
00:37:00,600 --> 00:37:02,815
How many languages do you speak?
English, Spanish...

719
00:37:02,840 --> 00:37:05,855
I speak English, Spanish,
Italian a little bit.

720
00:37:05,880 --> 00:37:10,215
I like to learn idioms and to be
able to communicate with people.

721
00:37:10,240 --> 00:37:13,055
So, Joaquin, tell us,
what are you cooking for us?

722
00:37:13,080 --> 00:37:16,935
So I'm doing a smoked
venison loin with onions.

723
00:37:16,960 --> 00:37:20,095
It's a dish that I always used
to have when I was a kid.

724
00:37:20,120 --> 00:37:22,495
The venison loin is a croquette,

725
00:37:22,520 --> 00:37:24,815
but it's made from cassava
with liver.

726
00:37:24,840 --> 00:37:27,055
This is something that we made
in Venezuela.

727
00:37:27,080 --> 00:37:30,135
So with wild garlic oil
and venison sauce

728
00:37:30,160 --> 00:37:32,135
with onions and herbs.

729
00:37:35,000 --> 00:37:37,335
Loving the sound of
the smoked venison loin.

730
00:37:37,360 --> 00:37:39,415
No fat to protect that lovely meat

731
00:37:39,440 --> 00:37:42,375
so you need to be very careful
when cooking that in the pan.

732
00:37:42,400 --> 00:37:44,255
Joaquin is making a croquette.

733
00:37:44,280 --> 00:37:46,895
Instead of using potato
he's using cassava.

734
00:37:46,920 --> 00:37:49,695
Cassava is quite powdery,
similar to a potato

735
00:37:49,720 --> 00:37:50,895
so same texture.

736
00:37:50,920 --> 00:37:53,175
I like the sound of that.

737
00:37:53,200 --> 00:37:56,055
It's a dish that absolutely
is based on my childhood.

738
00:37:56,080 --> 00:37:59,695
That is the first dish I used
to do even before I started

739
00:37:59,720 --> 00:38:01,015
my professional career.

740
00:38:01,040 --> 00:38:05,055
And, as for dessert, I'm doing
a tropical tart that is made with

741
00:38:05,080 --> 00:38:07,775
passion fruit, pineapple
and coconut.

742
00:38:07,800 --> 00:38:09,975
On top, a coriander gelatin.

743
00:38:10,000 --> 00:38:12,975
So basically it's a pina colada.

744
00:38:13,000 --> 00:38:14,655
With coriander?

745
00:38:14,680 --> 00:38:18,495
Yeah. Coriander is going to give
you just a little bit of freshness

746
00:38:18,520 --> 00:38:19,815
on the dish.

747
00:38:19,840 --> 00:38:21,135
Fabulous.

748
00:38:23,560 --> 00:38:25,415
Coriander gel, like the sound
of that.

749
00:38:25,440 --> 00:38:28,055
Coriander is a herb that is quite
versatile and it does

750
00:38:28,080 --> 00:38:29,615
work in desserts.

751
00:38:29,640 --> 00:38:33,055
Passion fruit curd has to be made
and nice and rich and velvety,

752
00:38:33,080 --> 00:38:36,295
but the balance of sweet and
tartness just needs to be right.

753
00:38:36,320 --> 00:38:37,775
And of course the sable tart,

754
00:38:37,800 --> 00:38:41,015
you need the tart case nicely
made, cooked to perfection -

755
00:38:41,040 --> 00:38:43,295
it should be melt-in-the-mouth.

756
00:38:45,440 --> 00:38:47,975
Before we go, are you sure you want
to do coriander and fruit?

757
00:38:48,000 --> 00:38:49,135
100% sure.

758
00:38:49,160 --> 00:38:51,055
OK. Good on you.

759
00:38:53,880 --> 00:38:55,735
I'm going to go all out.

760
00:38:55,760 --> 00:38:57,815
The Skills Test was just
like a snippet of me.

761
00:38:57,840 --> 00:39:00,015
Now we're going to see everything.

762
00:39:02,120 --> 00:39:03,935
Tell me, what are your two dishes,
Lauren?

763
00:39:03,960 --> 00:39:08,175
Main course, I've got lamb rump
with curried butter bean puree,

764
00:39:08,200 --> 00:39:12,575
a plantain crumble and fried curry
leaves and a potato fondant.

765
00:39:12,600 --> 00:39:14,055
Initially I didn't have a sauce.

766
00:39:14,080 --> 00:39:16,735
I realised I had a really nice sauce
that came from my potato fondant

767
00:39:16,760 --> 00:39:18,015
and the juices from the lamb.

768
00:39:18,040 --> 00:39:20,655
So I'm going to combine the two
and emulsify some butter through.

769
00:39:20,680 --> 00:39:22,135
And for your dessert?

770
00:39:22,160 --> 00:39:26,855
So, ironically, the dessert is
based on a Caribbean or

771
00:39:26,880 --> 00:39:29,855
Jamaican breakfast that
I couldn't stand as a child.

772
00:39:29,880 --> 00:39:32,455
It's a porridge made of corn
kernels, but we always got fed it

773
00:39:32,480 --> 00:39:36,775
on a Sunday, so I've got a lemon
cornmeal cake with sweetcorn

774
00:39:36,800 --> 00:39:40,935
and a salted caramel sauce
with a thyme mousseline.

775
00:39:40,960 --> 00:39:43,375
So, again, adding flavours
that are prominent

776
00:39:43,400 --> 00:39:44,735
in Jamaican cooking.

777
00:39:44,760 --> 00:39:46,855
Has your Jamaican family
tried these dishes?

778
00:39:46,880 --> 00:39:49,615
No. Only my boyfriend
but he's not Caribbean.

779
00:39:49,640 --> 00:39:51,455
But he said it was great!

780
00:39:53,520 --> 00:39:55,455
I love the sound of Lauren's menu.

781
00:39:55,480 --> 00:39:57,775
The flavours of her childhood,
the Caribbean.

782
00:39:57,800 --> 00:40:00,015
We've got a curried butter bean
puree.

783
00:40:00,040 --> 00:40:02,375
So curry flavours,
blitzed nice and smooth.

784
00:40:02,400 --> 00:40:03,855
Delicious.

785
00:40:03,880 --> 00:40:06,255
She got the lamb in the oven
within no time, and it's out

786
00:40:06,280 --> 00:40:09,095
and it's resting - and I think
that's a very good move.

787
00:40:10,080 --> 00:40:12,375
Lauren's dessert, I love cake
but this one sounds like

788
00:40:12,400 --> 00:40:15,975
it's going to have texture because
of the cornmeal and of course

789
00:40:16,000 --> 00:40:18,175
the sweetcorn through it.

790
00:40:18,200 --> 00:40:21,895
Vanilla mousseline with the addition
of the thyme - touch of

791
00:40:21,920 --> 00:40:23,535
the Caribbean. Great idea.

792
00:40:23,560 --> 00:40:25,655
I think that'll work a treat.

793
00:40:27,000 --> 00:40:29,615
Lauren, looking under control.
How are we?

794
00:40:29,640 --> 00:40:31,015
Yeah, I'm OK.

795
00:40:31,040 --> 00:40:32,975
So you're just now thinking
about serving?

796
00:40:33,000 --> 00:40:34,295
Putting it together, Yeah.

797
00:40:34,320 --> 00:40:36,015
OK. Nice.

798
00:40:38,040 --> 00:40:40,335
Chefs, listen, you have six minutes!

799
00:40:42,920 --> 00:40:46,135
I'm OK, I think.
It's not all yet ready.

800
00:40:46,160 --> 00:40:48,175
I'm just going to finish off this.

801
00:40:54,000 --> 00:40:57,015
I'm just a bit worried about
my creme brulees being set.

802
00:41:01,640 --> 00:41:03,615
So you've got two dishes
still to plate, right?

803
00:41:03,640 --> 00:41:05,575
Yes. Main and dessert.
You going to be all right?

804
00:41:05,600 --> 00:41:06,935
Is everything cooked?

805
00:41:06,960 --> 00:41:09,455
Everything is OK. OK, brilliant.
Let's go, let's go, let's go.

806
00:41:09,480 --> 00:41:10,855
Quick, quick, quick.

807
00:41:20,320 --> 00:41:22,095
Joaquin, you're going to have
to move it.

808
00:41:22,120 --> 00:41:24,575
You've got about three minutes
left, yeah?

809
00:41:30,960 --> 00:41:32,775
Final touches. Joaquin, OK?

810
00:41:32,800 --> 00:41:34,735
You've got about 30 seconds, yes?

811
00:41:34,760 --> 00:41:35,855
Yes, Chef.

812
00:41:40,640 --> 00:41:43,455
Time's up. Well done, everybody.

813
00:41:43,480 --> 00:41:45,495
And breathe.

814
00:41:45,520 --> 00:41:46,535
Well done.

815
00:41:51,120 --> 00:41:52,415
You happy?

816
00:41:52,440 --> 00:41:53,815
Yeah, I think so. Good.

817
00:41:53,840 --> 00:41:54,975
We're done now.

818
00:41:59,360 --> 00:42:02,655
For her signature main,
chef de partie Evelina

819
00:42:02,680 --> 00:42:05,095
has roasted her venison loin
and served it with

820
00:42:05,120 --> 00:42:08,815
a rye bread crouton
topped with black pudding,

821
00:42:08,840 --> 00:42:10,855
wild garlic pomme puree,

822
00:42:10,880 --> 00:42:14,935
blackberries, salt-baked beetroot,
raw beetroot

823
00:42:14,960 --> 00:42:19,855
and finished with a rye bread
and molasses kvass sauce.

824
00:42:19,880 --> 00:42:22,455
That kind of forest thing
you've made there

825
00:42:22,480 --> 00:42:24,815
I think is brilliantly
attractive.

826
00:42:32,040 --> 00:42:35,575
The venison is beautifully cooked
and sealed around the outside,

827
00:42:35,600 --> 00:42:39,575
and that sauce is
absolutely fabulous.

828
00:42:39,600 --> 00:42:45,255
The rye brings a dark, rich, sweet,
bitter treacle flavour to this dish.

829
00:42:45,280 --> 00:42:47,735
You've brought something
really interesting to venison

830
00:42:47,760 --> 00:42:49,135
that I've never had before.

831
00:42:49,160 --> 00:42:50,815
Very good cookery.

832
00:42:50,840 --> 00:42:53,015
Thank you. With a real twist.

833
00:42:53,040 --> 00:42:55,295
I love your little crouton,

834
00:42:55,320 --> 00:42:58,535
to pick out the earthy sweetness
of the slices of beetroot

835
00:42:58,560 --> 00:43:00,735
and the more heightened,
sharp sweetness of

836
00:43:00,760 --> 00:43:02,735
the blackberry is lovely.

837
00:43:02,760 --> 00:43:04,975
And this sauce is something else.

838
00:43:05,000 --> 00:43:10,015
That fermented drink tastes
meaty but fruity,

839
00:43:10,040 --> 00:43:12,135
like a good red wine should.

840
00:43:12,160 --> 00:43:16,495
It's very, very unusual and
really quite lovely.

841
00:43:16,520 --> 00:43:20,575
The potato in wild garlic puree
is wonderful and works so well

842
00:43:20,600 --> 00:43:22,215
with the sauce.

843
00:43:22,240 --> 00:43:23,775
Great flavours.

844
00:43:23,800 --> 00:43:26,535
I like how you've taken things
that we are familiar with

845
00:43:26,560 --> 00:43:28,895
and put your own twist on it.

846
00:43:30,960 --> 00:43:35,575
For dessert, Evelina is serving
a tonka bean, cardamom and nutmeg

847
00:43:35,600 --> 00:43:40,015
spiced creme brulee
with a whisky rhubarb compote.

848
00:43:47,000 --> 00:43:49,095
This is not a dish for
the faint-hearted.

849
00:43:49,120 --> 00:43:51,255
This packs real punch and power.

850
00:43:51,280 --> 00:43:54,575
You have to love tonka bean
and cardamom and whisky

851
00:43:54,600 --> 00:43:57,615
and rhubarb because they are
massive flavours

852
00:43:57,640 --> 00:43:59,415
all working together in harmony.

853
00:43:59,440 --> 00:44:00,695
I think it's great.

854
00:44:00,720 --> 00:44:02,815
My brulee is perfectly cooked.

855
00:44:02,840 --> 00:44:06,255
The tonka bean is just like extra
vanilla, and cardamom in there

856
00:44:06,280 --> 00:44:07,975
gives it a kind of Eastern flavour.

857
00:44:08,000 --> 00:44:09,655
Yeah, I really like that.

858
00:44:09,680 --> 00:44:12,615
I love the whisky flavour
through the rhubarb compote

859
00:44:12,640 --> 00:44:14,495
because it gives it
a little bit of warmth,

860
00:44:14,520 --> 00:44:16,775
<i>but at the same time.. floral.</i>

861
00:44:16,800 --> 00:44:18,055
Good work.

862
00:44:18,080 --> 00:44:21,255
It's very clever to take
a creme brulee that everyone knows

863
00:44:21,280 --> 00:44:24,215
and pretending to serve us
something that's very simple,

864
00:44:24,240 --> 00:44:27,735
yet smack you with beautiful
flavours.

865
00:44:27,760 --> 00:44:29,055
Thank you.

866
00:44:32,640 --> 00:44:34,695
Those level of comments to hear,
it was...

867
00:44:34,720 --> 00:44:38,975
It was something out of this world,
to be honest with you.

868
00:44:39,000 --> 00:44:41,095
It's absolutely amazing.

869
00:44:43,040 --> 00:44:47,415
Private chef Molly's main is
sous vide lamb loin,

870
00:44:47,440 --> 00:44:50,175
wrapped in wild garlic
and Parma ham

871
00:44:50,200 --> 00:44:55,095
served with potato rosti,
pea and wild garlic puree,

872
00:44:55,120 --> 00:44:58,615
Vichy carrots, asparagus
and a lamb sauce.

873
00:45:07,640 --> 00:45:10,055
I think the lamb is beautifully
cooked, perfectly pink

874
00:45:10,080 --> 00:45:11,455
all the way through.

875
00:45:11,480 --> 00:45:13,615
Love the wild garlic on the outside.
Parma ham.

876
00:45:13,640 --> 00:45:16,095
I was a little bit concerned
that you hadn't sealed the lamb

877
00:45:16,120 --> 00:45:17,215
before you'd wrapped it.

878
00:45:17,240 --> 00:45:18,615
It's worked.

879
00:45:18,640 --> 00:45:20,015
There's nothing unusual here.

880
00:45:20,040 --> 00:45:22,815
It's about good cookery
and very well presented food,

881
00:45:22,840 --> 00:45:24,495
and that's exactly what you've done.

882
00:45:24,520 --> 00:45:25,815
Thank you.

883
00:45:25,840 --> 00:45:27,815
I really like this lamb.

884
00:45:27,840 --> 00:45:29,655
It's beautiful, tender and pink.

885
00:45:29,680 --> 00:45:32,575
And the sauce is shiny
and it has depth.

886
00:45:32,600 --> 00:45:35,375
Molly, my rosti, it's well made,
it's cooked through.

887
00:45:35,400 --> 00:45:36,855
It's very crispy.

888
00:45:36,880 --> 00:45:39,055
Asparagus and carrots,
yes, they're lovely,

889
00:45:39,080 --> 00:45:40,375
and they're cooked well.

890
00:45:40,400 --> 00:45:44,015
The pea and wild garlic
puree is very smooth.

891
00:45:44,040 --> 00:45:46,215
You are very capable of
cooking this.

892
00:45:48,520 --> 00:45:52,015
Molly's dessert is her take
on rhubarb and custard.

893
00:45:52,040 --> 00:45:54,055
Vanilla creme brulee,

894
00:45:54,080 --> 00:45:57,375
roasted rhubarb flavoured with
ginger and orange juice,

895
00:45:57,400 --> 00:46:01,455
rhubarb and ginger gel
and orange segments.

896
00:46:08,520 --> 00:46:12,455
Turning out a creme brulee is
a very risky thing to do.

897
00:46:12,480 --> 00:46:14,255
It is perfectly cooked.

898
00:46:14,280 --> 00:46:18,055
The richness and the thickness
of it, it works really well with

899
00:46:18,080 --> 00:46:21,615
the lovely, sweet and sour
rhubarb on the side.

900
00:46:21,640 --> 00:46:23,255
I love that.

901
00:46:23,280 --> 00:46:26,575
I've got to tell you, chef,
that is absolutely banging.

902
00:46:26,600 --> 00:46:31,375
What I love about this rhubarb is
it's really still quite sour

903
00:46:31,400 --> 00:46:35,175
and the sweetness on there is coming
from orange juice and that gel.

904
00:46:35,200 --> 00:46:37,735
But then the gel has got ginger
in it, which is giving heat

905
00:46:37,760 --> 00:46:38,855
again as well.

906
00:46:38,880 --> 00:46:42,015
That is a very sophisticated balance
of flavours.

907
00:46:42,040 --> 00:46:47,575
The texture of your creme brulee,
which is just so smooth,

908
00:46:47,600 --> 00:46:50,455
and it's holding up here
really well.

909
00:46:50,480 --> 00:46:52,455
Beautifully caramelised
sugar on the top.

910
00:46:52,480 --> 00:46:53,775
Still got the crunch.

911
00:46:53,800 --> 00:46:55,175
Delightful flavours.

912
00:46:55,200 --> 00:46:56,255
Well done.

913
00:46:56,280 --> 00:46:57,535
Thank you very much.

914
00:47:02,280 --> 00:47:04,135
I feel amazing, yeah.

915
00:47:04,160 --> 00:47:07,015
I don't think I've ever felt
this feeling before.

916
00:47:07,040 --> 00:47:08,935
I'm just... I'm proper buzzing!

917
00:47:12,320 --> 00:47:15,735
Sous-chef Joaquin's signature
main is rosemary-smoked

918
00:47:15,760 --> 00:47:20,015
venison loin served with
a cassava and liver croquette,

919
00:47:20,040 --> 00:47:24,055
wild garlic and avocado puree,
onion petals,

920
00:47:24,080 --> 00:47:29,375
wild garlic oil, finished with
a venison sauce.

921
00:47:29,400 --> 00:47:32,215
You were running out of time.

922
00:47:32,240 --> 00:47:34,775
This wasn't the presentation
you wanted - we know that.

923
00:47:34,800 --> 00:47:36,895
You didn't have time for
the venison to rest.

924
00:47:36,920 --> 00:47:39,015
It's now bleeding onto the plate.

925
00:47:44,480 --> 00:47:48,455
The venison, you've seared it
so hard on one side that

926
00:47:48,480 --> 00:47:51,575
it actually taste burnt and bitter.

927
00:47:51,600 --> 00:47:53,935
The puree is also bitter.

928
00:47:53,960 --> 00:47:57,215
This hasn't turned out the way
I think you planned.

929
00:47:57,240 --> 00:47:58,815
100%.

930
00:47:58,840 --> 00:48:01,535
The croquette, it's not
the texture I was expecting.

931
00:48:01,560 --> 00:48:03,375
It's almost like a dumpling.

932
00:48:03,400 --> 00:48:06,095
I like the avocado
with the wild garlic.

933
00:48:06,120 --> 00:48:09,615
It's got that avocado tang to it
with still, like,

934
00:48:09,640 --> 00:48:11,335
an undercurrent of garlic.

935
00:48:11,360 --> 00:48:13,375
The venison isn't cooked well.

936
00:48:13,400 --> 00:48:15,375
It's just been rushed
and it's bleeding.

937
00:48:15,400 --> 00:48:17,895
The sauce doesn't have the body
that you should have.

938
00:48:17,920 --> 00:48:21,615
I expect something that's got
some real power flavour to it.

939
00:48:21,640 --> 00:48:23,135
What a shame.

940
00:48:24,400 --> 00:48:27,495
Joaquin's dessert is a tropical
sable tart

941
00:48:27,520 --> 00:48:32,655
filled with passion fruit curd,
pineapple tartare and coriander gel,

942
00:48:32,680 --> 00:48:36,575
served with compressed
pineapple and coconut gel.

943
00:48:42,360 --> 00:48:45,095
The curd's not quite cooked through
with the egg yolk

944
00:48:45,120 --> 00:48:47,375
and that's why it stayed so liquid.

945
00:48:48,440 --> 00:48:51,495
This is disappointing because
the flavours on this plate

946
00:48:51,520 --> 00:48:52,695
are brilliant.

947
00:48:52,720 --> 00:48:55,295
Passion fruit, it shines through.

948
00:48:55,320 --> 00:48:59,735
Pineapple, it works with
your gel made from coriander.

949
00:48:59,760 --> 00:49:03,695
Wonderful flavours of coconut,
pineapple, passion fruit.

950
00:49:03,720 --> 00:49:05,535
I even like the coriander gel.

951
00:49:05,560 --> 00:49:07,975
It does work, against
all that sweetness.

952
00:49:08,000 --> 00:49:09,855
I think it's a great idea.

953
00:49:09,880 --> 00:49:12,375
But that curd isn't working.

954
00:49:12,400 --> 00:49:16,415
It's not finished great,
because my tart case was broken.

955
00:49:16,440 --> 00:49:19,695
The coconut gel, the coconut
flavour, it's not too sweet -

956
00:49:19,720 --> 00:49:20,935
more of it.

957
00:49:20,960 --> 00:49:24,215
I really wish that you had executed
this better because I think

958
00:49:24,240 --> 00:49:26,015
this is a really interesting idea.

959
00:49:26,040 --> 00:49:27,415
Chef.

960
00:49:29,560 --> 00:49:34,375
Today was a tough day because I just
didn't manage my time properly.

961
00:49:36,360 --> 00:49:38,815
I think that it wasn't
my best day today.

962
00:49:39,960 --> 00:49:45,015
For her main, sous-chef Lauren
is serving roast lamb rump,

963
00:49:45,040 --> 00:49:49,095
curried butter bean puree
and fondant potatoes,

964
00:49:49,120 --> 00:49:54,015
topped with plantain crumble,
fried curry leaves and corn shoots

965
00:49:54,040 --> 00:49:57,055
finished with a lamb sauce.

966
00:50:04,120 --> 00:50:06,095
Great ideas, Lauren.

967
00:50:06,120 --> 00:50:08,975
The sauce, which you made from
the cooking juices of the lamb

968
00:50:09,000 --> 00:50:11,695
and the fondants, great flavours.

969
00:50:11,720 --> 00:50:15,055
Your lamb rump, you've seared it -
nice and pink.

970
00:50:17,480 --> 00:50:20,015
The puree, the curry, is
light and delicate, great colour.

971
00:50:20,040 --> 00:50:22,175
The fondant potatoes are
absolutely delicious,

972
00:50:22,200 --> 00:50:23,455
cooked to perfection.

973
00:50:23,480 --> 00:50:25,655
The curry leaf that's been
deep-fried, and of course

974
00:50:25,680 --> 00:50:27,735
the plantain, it just brings
a little bit of

975
00:50:27,760 --> 00:50:29,215
tropical magic to the plate.

976
00:50:29,240 --> 00:50:32,535
This is a beautiful plate of food,
Lauren. Thank you.

977
00:50:32,560 --> 00:50:35,415
I really like the little
shards of plantain -

978
00:50:35,440 --> 00:50:39,135
that's really clever - making it
tropical along with the curry leaf.

979
00:50:39,160 --> 00:50:41,335
I've gone beyond tasting it.
I'm now eating it,

980
00:50:41,360 --> 00:50:44,295
which is a sure sign that
I'm enjoying it.

981
00:50:44,320 --> 00:50:46,815
Thank you.

982
00:50:46,840 --> 00:50:50,655
Lauren's dessert is
a corn meal and lemon cake,

983
00:50:50,680 --> 00:50:53,495
topped with thyme and vanilla
mousseline,

984
00:50:53,520 --> 00:50:57,335
popcorn and thyme crumb
and a salted caramel sauce.

985
00:51:04,080 --> 00:51:07,615
I've got a bit of a problem
with this.

986
00:51:07,640 --> 00:51:09,615
And it's I want to eat all of it.

987
00:51:09,640 --> 00:51:11,655
That's one of the loveliest
cakes I've had here.

988
00:51:11,680 --> 00:51:14,055
The cornmeal that you've used
is perfect for this.

989
00:51:14,080 --> 00:51:16,895
Lovely colour on the outside,
beautiful and soft.

990
00:51:16,920 --> 00:51:18,455
The thyme mousseline on top.

991
00:51:18,480 --> 00:51:21,255
You've brought that Caribbean
flavour and it's full of vanilla

992
00:51:21,280 --> 00:51:23,615
and it works a treat.

993
00:51:23,640 --> 00:51:25,735
That's a delicious piece of work.

994
00:51:25,760 --> 00:51:28,975
That corn cake is like a polenta
cake, but it's not gritty.

995
00:51:29,000 --> 00:51:31,495
It's moist inside there as well.

996
00:51:31,520 --> 00:51:33,975
Really quite subtle with the lemon
and the thyme,

997
00:51:34,000 --> 00:51:35,615
which I didn't expect.

998
00:51:35,640 --> 00:51:37,095
Very good.

999
00:51:37,120 --> 00:51:41,095
It is like the best steamed
pudding, with the textures

1000
00:51:41,120 --> 00:51:42,815
of the cornmeal there.

1001
00:51:42,840 --> 00:51:45,935
Caramel. You've even got
sweetcorn through it.

1002
00:51:45,960 --> 00:51:47,975
It is so moreish.

1003
00:51:48,000 --> 00:51:51,215
Well, Lauren, you have
set the bar high.

1004
00:51:51,240 --> 00:51:52,415
Well done.

1005
00:51:55,120 --> 00:51:57,495
I just want to cry of happiness
because it was just so good.

1006
00:51:57,520 --> 00:51:59,455
And those dishes mean so much to me,

1007
00:51:59,480 --> 00:52:01,575
and the memories that they bring,
all the flavours.

1008
00:52:01,600 --> 00:52:03,095
So I couldn't be happier.

1009
00:52:03,120 --> 00:52:04,375
I'm buzzing.

1010
00:52:09,280 --> 00:52:11,375
Wow. We've got some talent in here.

1011
00:52:11,400 --> 00:52:13,815
What a great cook-off.

1012
00:52:13,840 --> 00:52:15,175
First things first.

1013
00:52:15,200 --> 00:52:17,295
The chef that'll be really
disappointed right now,

1014
00:52:17,320 --> 00:52:18,855
of course, is Joaquin.

1015
00:52:18,880 --> 00:52:22,895
The venison wasn't cooked properly
and a sauce that didn't work.

1016
00:52:22,920 --> 00:52:24,295
I'm disappointed for him.

1017
00:52:24,320 --> 00:52:26,855
His dessert, I loved
the flavours on the plate,

1018
00:52:26,880 --> 00:52:29,455
but the passion fruit curd just...
It was just running out onto

1019
00:52:29,480 --> 00:52:32,735
the plate, and the pastry was
so short it all cracked.

1020
00:52:32,760 --> 00:52:34,495
Joaquin is leaving us.

1021
00:52:34,520 --> 00:52:38,615
But that leaves us with three
incredibly talented chefs.

1022
00:52:40,040 --> 00:52:42,495
Lauren cooked, I think, probably
the finest lamb rump

1023
00:52:42,520 --> 00:52:44,015
I've had in the MasterChef kitchen.

1024
00:52:44,040 --> 00:52:46,975
She cooked it slowly and
she rested it for a very long time.

1025
00:52:47,000 --> 00:52:49,815
Loved the twist of the butter beans
with the curries and spice running

1026
00:52:49,840 --> 00:52:51,855
through there, which I think
was great.

1027
00:52:51,880 --> 00:52:55,535
The cornmeal cake with the caramel,
with sweetcorn through it,

1028
00:52:55,560 --> 00:52:59,375
and then the thyme through
the mousseline was just delightful.

1029
00:52:59,400 --> 00:53:01,055
This is clever cookery.

1030
00:53:02,720 --> 00:53:04,575
Molly's lamb was perfectly pink.

1031
00:53:04,600 --> 00:53:07,135
Wrapping it with wild garlic
was a fantastic idea.

1032
00:53:07,160 --> 00:53:08,935
She delivered it beautifully well.

1033
00:53:08,960 --> 00:53:13,855
That rhubarb and custard
was stratospheric.

1034
00:53:13,880 --> 00:53:17,975
The custard element was a firm
brulee that she'd turned out

1035
00:53:18,000 --> 00:53:19,295
packed full of vanilla.

1036
00:53:19,320 --> 00:53:20,935
That's a quality bit of work.

1037
00:53:20,960 --> 00:53:23,415
There are no bells and whistles
in Molly's cooking.

1038
00:53:23,440 --> 00:53:26,855
It is on sheer execution
of great ingredients

1039
00:53:26,880 --> 00:53:28,975
and great technique.

1040
00:53:29,000 --> 00:53:31,975
I'm really, really impressed
with Evelina.

1041
00:53:32,000 --> 00:53:34,655
The beautifully seared cooked
venison I thought was excellent.

1042
00:53:34,680 --> 00:53:37,975
The sauce, with the kvass in there,
the fermented rye drink,

1043
00:53:38,000 --> 00:53:39,935
was very clever.

1044
00:53:39,960 --> 00:53:41,695
Creme brulee, which we all know,

1045
00:53:41,720 --> 00:53:46,375
and then the delightful surprises
of these strong flavours

1046
00:53:46,400 --> 00:53:49,575
in there - cardamom, the tonka
beans.

1047
00:53:49,600 --> 00:53:54,055
The chilled rhubarb compote had
more cardamom and it had

1048
00:53:54,080 --> 00:53:55,975
Scottish whisky in it as well.

1049
00:53:56,000 --> 00:53:59,015
These are big flavours to balance
and I thought she balanced

1050
00:53:59,040 --> 00:54:00,855
the flavours beautifully.

1051
00:54:03,600 --> 00:54:06,615
It would not be easy to go home,
I think.

1052
00:54:06,640 --> 00:54:09,735
It is such an experience,

1053
00:54:09,760 --> 00:54:13,255
and I'm actually quite wanting,
like, more of it.

1054
00:54:16,360 --> 00:54:17,935
I want to just keep going.

1055
00:54:17,960 --> 00:54:20,975
I don't think I've shown
what I'm about fully yet.

1056
00:54:21,000 --> 00:54:24,055
Hopefully I'll get the chance to
fully find my feet and just

1057
00:54:24,080 --> 00:54:27,655
kind of let my chef's brain
run wild.

1058
00:54:30,080 --> 00:54:31,695
Cooking is literally everything.

1059
00:54:31,720 --> 00:54:35,175
Food and everything that surrounds
it is everything to me.

1060
00:54:35,200 --> 00:54:38,295
So to be able to continue
on into the competition

1061
00:54:38,320 --> 00:54:40,815
would mean so much.

1062
00:54:41,840 --> 00:54:44,535
So we have three chefs here
that we really like.

1063
00:54:44,560 --> 00:54:47,255
But only two places in
the next round.

1064
00:55:03,000 --> 00:55:04,415
What a great cook-off.

1065
00:55:04,440 --> 00:55:06,975
It's very rare at this stage
of the competition

1066
00:55:07,000 --> 00:55:10,415
we see such quality and
great flavours.

1067
00:55:10,440 --> 00:55:12,895
Well done, all four of you.

1068
00:55:12,920 --> 00:55:15,015
As we said when you first
came in here,

1069
00:55:15,040 --> 00:55:18,015
two of you are unfortunately
leaving us.

1070
00:55:18,040 --> 00:55:22,135
The first chef, leaving
the competition...

1071
00:55:25,360 --> 00:55:26,735
...Joaquin.

1072
00:55:26,760 --> 00:55:28,015
Thank you so much.

1073
00:55:32,040 --> 00:55:36,175
At the moment, I'm feeling a bit
down because I'm out.

1074
00:55:37,320 --> 00:55:41,615
But it's all an experience
that makes me stronger

1075
00:55:41,640 --> 00:55:43,295
and then makes me bigger.

1076
00:55:43,320 --> 00:55:46,655
I'm capable of doing things,
big things.

1077
00:55:46,680 --> 00:55:49,295
And this time I wasn't lucky enough.

1078
00:55:51,440 --> 00:55:53,975
Tomorrow is another day.

1079
00:55:54,000 --> 00:55:57,895
You caused us all sorts of
problems as judges.

1080
00:55:57,920 --> 00:56:01,255
Molly, Lauren, Evelina,

1081
00:56:01,280 --> 00:56:05,135
the three of you are seriously
talented chefs.

1082
00:56:05,160 --> 00:56:07,775
We have, however,
reached a decision.

1083
00:56:13,200 --> 00:56:15,775
We are taking all three of you...

1084
00:56:16,960 --> 00:56:19,215
...through to the next round.

1085
00:56:19,240 --> 00:56:20,495
Well done.

1086
00:56:24,600 --> 00:56:28,055
I am so happy. Because the dishes
were so close to home and my heart,

1087
00:56:28,080 --> 00:56:29,895
it just made it even better

1088
00:56:29,920 --> 00:56:32,575
because it's memories,
everything, so...

1089
00:56:32,600 --> 00:56:34,455
...I'm so happy.

1090
00:56:34,480 --> 00:56:37,015
Oh, my God, man!

1091
00:56:37,040 --> 00:56:40,175
I don't think it's sunk in - do you
know what I mean?

1092
00:56:40,200 --> 00:56:42,335
Oh, I can't stop my voice
from going.

1093
00:56:42,360 --> 00:56:44,455
Yeah, I'm over the moon.

1094
00:56:44,480 --> 00:56:46,055
I'm chuffed. I'm happy.

1095
00:56:46,080 --> 00:56:47,375
Oh, my God.

1096
00:56:48,720 --> 00:56:52,215
To be here, to cook here,
to be able to cook my food,

1097
00:56:52,240 --> 00:56:55,015
feels absolutely amazing.

1098
00:56:55,040 --> 00:56:57,575
I feel buzzed.

1099
00:56:57,600 --> 00:56:58,975
I'm ready for more!

1100
00:57:04,080 --> 00:57:05,295
Next time...

1101
00:57:05,320 --> 00:57:07,175
...it's the quarterfinal.

1102
00:57:07,200 --> 00:57:08,815
Wow.

1103
00:57:08,840 --> 00:57:14,015
And this week's most talented chefs
return to face two tough challenges.

1104
00:57:14,040 --> 00:57:15,455
It's a clever move.

1105
00:57:15,480 --> 00:57:17,735
That's not half bad.

1106
00:57:17,760 --> 00:57:22,015
Only the best will earn
a place in Knockout Week.

1107
00:57:22,040 --> 00:57:24,215
Inspiring. Thrilling.

1108
00:57:24,240 --> 00:57:25,815
It makes life worth living.

1109
00:57:25,840 --> 00:57:26,935
Oh, oh...

1110
00:57:26,960 --> 00:57:27,975
whoa.

1111
00:57:28,000 --> 00:57:29,575
<i>Whoa. Whoa.</i>