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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 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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Oh, my God, it's happening!

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I must admit, none of this feels
real quite yet.

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Yeah, I'm going to give
this competition everything.

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It's in my nature to do everything
100%.

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Feels scary. No, terrifying.
Definitely terrifying.

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I'm super-excited and buzzing
to get in there.

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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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Here we are.

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Do you know, this is the last week
of our heats, and you never know,

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we may well have saved the best
till last.

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We have four new chefs today
eager to make an impact.

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First of all, they have to face
a Skills Test.

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Monica, we're starting with yours.

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What are you going to get
them to do?

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I'm going to get our chefs to make
us some squid croquettes

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served with a garlic mayonnaise.

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Sounds simple, but technically,
there's a lot to do.

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The key skills I'm looking for from
our chefs is the preparation

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of the squid, the making
of the thick bechamel that's

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going to bind their mix

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and, of course, the mayonnaise
with garlic.

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Squid croquettes with
a garlic mayo, 20 minutes.

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Over to you, Monica, please.

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Right, let's get going.

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First thing I'm going to do
is make up the binding agent,

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which is going to be a really
thick bechamel.

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So I've got some milk.

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I think they might be looking
around for a potato.

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I think officially it's croquette
if it's potato,

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croqueta if it's bechamel.

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So I've got some butter in the pan.
I want it a little a bit thicker

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so I'm going to add just a touch
more of the flour to it.

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Soft bechamel with wet squid,
recipe for an explosion.

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Yes, it is.
THEY LAUGH

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So I've cooked out the butter

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and the flour and now I've added
the milk to it,

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so I've made quite a thick bechamel.

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If this is too thin, then there's
just no way they're going to be able

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to make it into a ball.

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So I'm just adding one egg
yolk to the bechamel.

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Ooh! Just for richness? Yes.

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Next thing I'm going to do
is prepare the squid.

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Remove the tentacles, take
the wings off and, of course,

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remove the quill from the inside.

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You can actually use the wings
as well, even the tentacles.

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You don't want to waste anything.

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I think the question's
going to be once they've prepped it

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is what to do with it. Do they
cook it, do they put it in raw?

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I'm only going to sear
that literally for seconds.

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So, hot pan.

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They've got to chop it up fine,
haven't they?

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They got no option here. They can't
have a big lump of squid inside it,

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it won't be cooked.

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Put some smoked paprika
into it and then into the bechamel.

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I'm going to put a little bit
of chopped parsley

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through it as well.

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I'm going to roll
these into balls after,

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but what I want to do is make sure

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that they're going to be firm
enough,

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so I'm going to put them
into the blast chiller.

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I'll do that, I'll do that.
SHE CHUCKLES

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While my croquettes are
in the blast chiller,

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I'm going to make my mayo. Coming!

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I've got two egg yolks.

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I'm going to use some mustard.

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And I'm also putting some
garlic into my mayonnaise.

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A touch of vinegar.

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And then it's just about emulsifying
with your oil.

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We've seen plenty of mayonnaises
go wrong, haven't we? Plenty.

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My daughter makes mayonnaise from
scratch. I think we should be OK.

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So only a couple of minutes
in the blast chiller, that needed.

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Just lightly flour them.

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These will only take a minute
or two to cook.

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Not too much browning. Just a...
No, just a little bit.

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But I want that bechamel hot enough
that when you bite into it,

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it'll be nice and gooey.

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There we are. Look at them!

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And there we have it, my squid
croquettes with a garlic mayo.

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Very, very good indeed.

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You go from the crunch
on the outside to the softness

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of bechamel in the middle
to that lovely, delightful bit

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of bounce of that squid. It's great.

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Very different to
a potato croquette.

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So much lighter.

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Marcus, you'll be watching things
remotely.

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We'll see you in a moment. OK.

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Are we ready? Yes!

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Let's see 'em.

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NARRATOR: First to attempt
Monica's Skills Test

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is 36-year-old head chef Simon,

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who works at a four-star hotel
in Dorset.

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If you don't love this profession,
it's not for you.

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My father was a chef for 25 years,
so I always wanted to follow

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in his footsteps and maybe one day
be a bit better than him.

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My grandparents, Portuguese,
were a big inspiration to me.

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My personal cooking style
is very much like my personality,

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it's big and bold. Good flavours,
good food, cooked well.

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Cooking for the judges is
a once-in-a-lifetime experience.

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Bring it on, let's go.

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Hello, Chef. You all right, Simon?
Living the dream.

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Living the dream? Absolutely.

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Could be a 20-minute
nightmare, though.

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HE CHUCKLES

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Simon, this is a Skills Test.

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This one was set by this wonderful
chef, Monica. Great!

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Simon, I would like you to
make for us

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squid croquettes served
with a garlic mayo.

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There's no potato mix here,
you've got to make a bechamel.

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20 minutes. Good luck.
Thank you.

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Off he goes with what looks
like his bechamel.

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So it's a little bit of milk,

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melt the butter, add the flour,

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make the roux, season up and chill
it down ready for the croquettes.

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Sounds good.

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He looks very confident.

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Key to this bechamel is making
sure it's a little bit thicker

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than your normal...

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Squid preparation, you seem to be
fine with that, yes?

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Yeah, I think so. I mean, I come
from a Portuguese heritage, so...

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Oh! Interesting. He knows
what he's doing with that squid.

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He's done that very well.

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But he's kept the squid quite large.

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He's got to incorporate
that into the white sauce.

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So you really want them
to be cut down a bit smaller.

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I've always done croquettes

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potato-based, making it up with
fish or crab or something like that.

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This white sauce is effectively
replacing potato.

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It's got to be really thick
for it to work.

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That looks quite thin.

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So your bechamel base is cooling

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and now you're making, what,
your mayo?

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Whisk up the eggs with a teeny
bit of the mustard.

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Just over halfway, Simon,
you've got ten minutes left.

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My mayonnaise is good to go.

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Has that firmed up? He'll be
in big trouble if it hasn't.

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Could you talk me through
what you're doing with the squid?

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I don't think I want to
mix it together, but I feel

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it should be mixed together.

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What should? The squid
with the bechamel.

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The raw squid and the bechamel?

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But it doesn't make sense.

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You don't want to fry it first
and the inks will be greasy.

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I think you do need to
cook it first.

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I think I need to add the squid
raw, cut it smaller, put

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it in and then it'll cook through
quicker. That makes more sense.

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The thing when you're cooking
a croquette is all you're doing

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is crisping up the outside.

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What you're not doing is cooking
the centre,

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so you can't put raw squid in.

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Simon, you've got about
four minutes,

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so you've got to get this done now.

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Yeah, I have.

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The moment of truth.

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Even Mon's crossing her fingers.

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They need to be in the fryer

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for at least five minutes if
he wants that squid to be cooked.

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How are they looking
in that fryer, Simon?

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Large and golden-y, like me
at this very precise moment in time!

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No way that squid's going
to be cooked. No way.

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Well done, Simon. Thank you.
Got it done.

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You relieved?
I'm relieved, I feel really happy.

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SHE CHUCKLES

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Hey, Simon. How are you?
Living the dream, thanks.

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Oh, really? Never said it was
a good dream!

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THEY LAUGH

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The squid is raw.

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You made the bechamel.

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You made croquettes,
they're lovely and crispy.

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But the mix, it's not edible.

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You knew the squid needed
to be cooked before it went

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into the bechamel,

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but you weren't sure how to do it.

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The garlic mayo could be
a touch thicker.

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You've worked with squid,
that was quite clear to see.

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You prepped it beautifully.

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You've completed the task
that Monica was looking

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for in certain areas,
but they do need improving.

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Simon, not the start you would
have wanted.

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I've got a strong feeling
you are a lot, lot better than this.

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We'll find that out in the next
round. See you soon, Chef.

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Thank you. Thank you. Thanks, Simon.

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Under this pressure, we've seen
many a chef crumble,

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yet Simon has shown potential there.

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I'm feeling pretty deflated.

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The next round, I just want to
push on, get my head down, focus.

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NARRATOR: Next up is
37-year-old Casrick.

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Hi, Casrick.

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Originally from St Vincent
and the Grenadines,

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he's a junior sous-chef
at a Michelin-starred

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restaurant in London.

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If you're a chef,
it's a very hectic life.

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You have to be mentally strong.

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00:11:14,760 --> 00:11:16,295
My family, they love food.

203
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We always cook at home.

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So we used to live close
to the river, so we would catch some

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crayfish, some whelks,

206
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and everybody just cooked outside.

207
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My style is basically
French/Italian/Caribbean.

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HE CHUCKLES

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00:11:34,720 --> 00:11:38,135
I would like to have my own
restaurant, like a farm-to-table

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00:11:38,160 --> 00:11:42,695
restaurant, cos my wife works
in horticulture, so just fresh fruit

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00:11:42,720 --> 00:11:45,815
from the garden into the kitchen.

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00:11:45,840 --> 00:11:50,375
Always, you do your best, and
never take feedback negative.

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That's one thing I learned
in the kitchen.

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I would like you to make for us
a squid croquette served

215
00:12:00,680 --> 00:12:04,295
with a garlic mayo, OK?

216
00:12:04,320 --> 00:12:06,335
Have you made croquettes before?
Yeah.

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00:12:06,360 --> 00:12:08,135
OK. 20 minutes, good luck.

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He's under way and he's gone
straight for the squid,

219
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which is OK.

220
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It doesn't take long to prepare
a squid.

221
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Where does your passion
for cookery come from?

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I left college and I was doing
construction, and this lady playing

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bingo asked me if I wanted a job.

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LAUGHS: Which is actually funny,
so that's how I started.

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Bingo and ladies isn't the usual
route into catering.

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00:12:34,160 --> 00:12:35,375
No, not really.

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00:12:35,400 --> 00:12:38,055
I think that's how Marcus started.
Yeah, yeah.

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CASRICK LAUGHS

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He needs to really get a motor
on now and get that bechamel on,

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get it chilled down.

231
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He's working a little bit too slow.

232
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That is not how you start
a bechamel.

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00:12:54,800 --> 00:12:57,575
I think we're going to get
a very floury bechamel.

234
00:12:59,440 --> 00:13:03,015
He's not really
cooked it out much at all.

235
00:13:03,040 --> 00:13:04,815
Your bechamel's chilling. Yeah.

236
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And now you're going to quickly
fry some squid? Yes. Good plan!

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Is the mix looking good?

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Yes, looking good.
You can shape that? Yeah.

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00:13:16,520 --> 00:13:18,855
That's only going to taste
of just raw flour.

240
00:13:24,880 --> 00:13:27,415
So, Casrick, you need to cook
your croquette

241
00:13:27,440 --> 00:13:29,255
and make your garlic mayonnaise.

242
00:13:29,280 --> 00:13:31,175
You've got three minutes.

243
00:13:31,200 --> 00:13:34,375
It looks like he just doing
one croquette.

244
00:13:34,400 --> 00:13:37,215
Can he make a mayonnaise
in three minutes?

245
00:13:37,240 --> 00:13:38,895
SHE MOUTHS

246
00:13:40,000 --> 00:13:42,415
Some stir action right there.

247
00:13:42,440 --> 00:13:45,495
Looks like you got batteries
in your elbows!

248
00:13:48,720 --> 00:13:50,855
Oh, he's putting the tentacles
in now.

249
00:13:50,880 --> 00:13:52,255
You've got about a minute. Oh, OK.

250
00:14:00,160 --> 00:14:02,175
Are you done? Yeah.

251
00:14:02,200 --> 00:14:05,375
Hooray! Well done.

252
00:14:16,160 --> 00:14:17,695
Are you pleased?

253
00:14:17,720 --> 00:14:20,975
99.9%. Good man.

254
00:14:26,880 --> 00:14:31,455
Casrick, I like that you cooked
the squid before it went into it,

255
00:14:31,480 --> 00:14:34,335
but what we have is a bechamel
that's not quite cooked through,

256
00:14:34,360 --> 00:14:36,935
so it's quite heavy and stodgy.

257
00:14:36,960 --> 00:14:40,655
The mayo part, it's a garlic mayo,

258
00:14:40,680 --> 00:14:44,535
so you want garlic in it,
but not two whole cloves.

259
00:14:44,560 --> 00:14:47,895
I can't quite make up my mind

260
00:14:47,920 --> 00:14:50,895
where your skills are at. Thank you.

261
00:14:50,920 --> 00:14:53,695
Your bechamel cookery -
nice and thick, yes,

262
00:14:53,720 --> 00:14:56,295
it is just almost pure flour.

263
00:14:56,320 --> 00:14:59,295
The skill in that area's not good.

264
00:14:59,320 --> 00:15:02,295
I can't eat the croquette
because it's not cooked inside.

265
00:15:02,320 --> 00:15:05,055
That doesn't mean
your competition's over,

266
00:15:05,080 --> 00:15:09,215
it just means that you have got
a lot to prove with your own dishes.

267
00:15:09,240 --> 00:15:11,935
We'll see you soon. Thank you very
much. Cheers. Thank you. Ciao.

268
00:15:16,480 --> 00:15:18,055
I don't know how to explain it

269
00:15:18,080 --> 00:15:22,615
but that's not how I really cook,
but I have a lot more to show.

270
00:15:22,640 --> 00:15:25,815
It's like that was just
a major slip-up for me.

271
00:15:27,400 --> 00:15:29,775
Marcus, time for your Skills Test.
We have chefs waiting.

272
00:15:29,800 --> 00:15:32,175
What are you going to do
with those sweetbreads, please?

273
00:15:32,200 --> 00:15:35,135
I'd like our chefs to make
a sweetbread and caramelised onion

274
00:15:35,160 --> 00:15:38,055
tart and served with a meat
stock vinaigrette.

275
00:15:38,080 --> 00:15:39,375
OK. Interesting.

276
00:15:39,400 --> 00:15:42,735
I'm also providing them
with a shortcrust pastry tart.

277
00:15:42,760 --> 00:15:45,655
You can't make this in the time
that our chefs have got.

278
00:15:45,680 --> 00:15:48,255
Don't need to worry about
the sweetbreads just yet,

279
00:15:48,280 --> 00:15:50,815
the most important thing
is the caramelised onion.

280
00:15:50,840 --> 00:15:52,775
I'm going to use this red onion.

281
00:15:52,800 --> 00:15:54,735
The reason why I'm putting
these on first,

282
00:15:54,760 --> 00:15:57,095
it's going to take quite
a long time for these to cook down.

283
00:15:57,120 --> 00:15:58,815
Put a little bit of thyme in there.

284
00:16:00,600 --> 00:16:02,655
These little baby white onions,

285
00:16:02,680 --> 00:16:04,735
I'm going to put them into some
pickle.

286
00:16:06,440 --> 00:16:07,655
So a bit of water,

287
00:16:07,680 --> 00:16:09,775
add some white wine vinegar,

288
00:16:09,800 --> 00:16:12,495
a little spoon of sugar,

289
00:16:12,520 --> 00:16:14,455
and a little bit of tarragon,

290
00:16:14,480 --> 00:16:16,495
and then just let them simmer

291
00:16:16,520 --> 00:16:18,055
just for a little bit.

292
00:16:18,080 --> 00:16:19,615
So keep an eye on these onions.

293
00:16:19,640 --> 00:16:21,735
Just get a little bit more colour
on those,

294
00:16:21,760 --> 00:16:23,695
I'm just going to deglaze
that with a touch

295
00:16:23,720 --> 00:16:25,015
of balsamic vinegar,

296
00:16:25,040 --> 00:16:26,295
so it just gives the base

297
00:16:26,320 --> 00:16:27,575
of the tart just a little

298
00:16:27,600 --> 00:16:29,295
bit of edge.

299
00:16:29,320 --> 00:16:32,055
Our chefs have got to be careful,
because if the pan is too hot,

300
00:16:32,080 --> 00:16:34,055
you know, they will catch,
they'll burn,

301
00:16:34,080 --> 00:16:35,855
and they've only got one red onion.

302
00:16:35,880 --> 00:16:38,135
In with a little bit of meat stock,

303
00:16:38,160 --> 00:16:40,095
turn it down and just let that

304
00:16:40,120 --> 00:16:42,015
just gently cook down.

305
00:16:42,040 --> 00:16:44,615
So that's my caramelised onion on.

306
00:16:44,640 --> 00:16:46,215
They're going to be tempted to go

307
00:16:46,240 --> 00:16:49,095
straight for the sweetbreads, but
they've got to get those onions on,

308
00:16:49,120 --> 00:16:51,655
right? Yeah, I think to get the
caramelised onion, you need

309
00:16:51,680 --> 00:16:54,095
the time, whereas the
sweetbread, once it's trimmed,

310
00:16:54,120 --> 00:16:55,655
will take four, five minutes
to cook.

311
00:16:55,680 --> 00:16:57,495
Now I'm going to do a third onion,

312
00:16:57,520 --> 00:16:59,535
so I'm just making a little garnish

313
00:16:59,560 --> 00:17:02,095
which I'm just going to sit on top.
So it's in ice water,

314
00:17:02,120 --> 00:17:04,295
so it just gently curls up

315
00:17:04,320 --> 00:17:06,375
and is nice and crispy.

316
00:17:06,400 --> 00:17:08,695
Right, now to my sweetbreads.
Wahey!

317
00:17:11,120 --> 00:17:12,335
What are you trimming away

318
00:17:12,360 --> 00:17:13,535
there, please, Marcus?

319
00:17:13,560 --> 00:17:17,055
Just the sinew, any blood veins.

320
00:17:17,080 --> 00:17:20,695
If they've not handled sweetbreads
before, that could be an issue

321
00:17:20,720 --> 00:17:22,535
where they might trip up.

322
00:17:23,800 --> 00:17:25,295
Sweetbreads are delicious,

323
00:17:25,320 --> 00:17:29,695
I love using them, but I find
an undercooked sweetbread

324
00:17:29,720 --> 00:17:32,015
not a pleasant thing to eat.
I agree.

325
00:17:32,040 --> 00:17:33,815
But by the same token, too much,

326
00:17:33,840 --> 00:17:37,135
and you've turned a beautiful thing
almost into chewing gum.

327
00:17:37,160 --> 00:17:39,015
Little coating of flour,

328
00:17:39,040 --> 00:17:40,455
protects them a little bit.

329
00:17:40,480 --> 00:17:41,775
Put some thyme in there.

330
00:17:46,200 --> 00:17:47,415
Look at them!

331
00:17:47,440 --> 00:17:50,375
Just get a nice coating,
a nice seal.

332
00:17:50,400 --> 00:17:52,215
I'm just going to drop in some
butter...

333
00:17:52,240 --> 00:17:54,575
Whoa! ..just to get them really
cooking.

334
00:17:54,600 --> 00:17:56,415
THEY LAUGH

335
00:17:56,440 --> 00:17:58,135
Why not?

336
00:18:00,280 --> 00:18:02,015
Don't let the butter burn.

337
00:18:02,040 --> 00:18:03,695
So we'll take those out

338
00:18:03,720 --> 00:18:05,055
and let them rest.

339
00:18:05,080 --> 00:18:07,175
And then I'm just going to make

340
00:18:07,200 --> 00:18:08,775
a quick vinaigrette.

341
00:18:08,800 --> 00:18:10,455
So a bit of oil in the bowl,

342
00:18:10,480 --> 00:18:12,535
balsamic vinegar, a little bit

343
00:18:12,560 --> 00:18:15,015
of reduced stock.

344
00:18:15,040 --> 00:18:16,775
Now we're good to go.

345
00:18:16,800 --> 00:18:18,135
Take the peeled onions out.

346
00:18:18,160 --> 00:18:20,295
Lift the skin off, cut them in half,

347
00:18:20,320 --> 00:18:21,695
and just pop them out.

348
00:18:22,920 --> 00:18:24,335
Tart onto the plate.

349
00:18:24,360 --> 00:18:25,735
Caramelised onions.

350
00:18:32,120 --> 00:18:35,535
Oh, wow, you are spoiling us!

351
00:18:35,560 --> 00:18:37,935
Just a little drizzle of
your vinaigrette.

352
00:18:40,000 --> 00:18:41,535
Happy? I'm very happy.

353
00:18:41,560 --> 00:18:44,855
I'll be happier when I get
to try it. There we have it.

354
00:18:44,880 --> 00:18:46,775
Sweetbreads, caramelised onion tart,

355
00:18:46,800 --> 00:18:48,975
and a meat stock vinaigrette.

356
00:18:51,040 --> 00:18:53,175
That is stunning!

357
00:18:58,840 --> 00:19:01,055
I'm looking for good cookery
with the sweetbread,

358
00:19:01,080 --> 00:19:03,295
that's really important.

359
00:19:03,320 --> 00:19:05,775
You are through to the next round.

360
00:19:05,800 --> 00:19:07,135
Thank you very much!

361
00:19:07,160 --> 00:19:08,895
I think we've found a winner.

362
00:19:08,920 --> 00:19:11,415
I don't know about a winner,
but the boy's got promise.

363
00:19:11,440 --> 00:19:14,095
SHE CHUCKLES
Monica, see you in a bit. Yeah.

364
00:19:15,640 --> 00:19:17,735
Come on, let's give 'em a go.

365
00:19:20,040 --> 00:19:21,495
Hello.

366
00:19:21,520 --> 00:19:23,975
NARRATOR: First to face
Marcus's Skills Test

367
00:19:24,000 --> 00:19:26,135
is 32-year-old chef patron,
Ayesha...

368
00:19:26,160 --> 00:19:29,295
Trying to remember how to tie a bow
today.

369
00:19:29,320 --> 00:19:33,855
...who runs her own Middle-Eastern
inspired restaurant in Somerset.

370
00:19:35,480 --> 00:19:37,815
I've always loved food.

371
00:19:37,840 --> 00:19:41,215
There are photos of me as a child
in the kitchen with a mixing bowl,

372
00:19:41,240 --> 00:19:43,855
covered in flour.

373
00:19:43,880 --> 00:19:47,415
Being half-Arab, I got to try a lot
of Middle Eastern food, getting

374
00:19:47,440 --> 00:19:49,655
to visit my family in the Middle
East when I was younger,

375
00:19:49,680 --> 00:19:53,375
so I do think that has influenced
my food massively.

376
00:19:54,760 --> 00:19:57,535
I have my own restaurant,
I get to cook the food I want,

377
00:19:57,560 --> 00:20:00,815
and there's no-one telling me
how to do it, what to do.

378
00:20:00,840 --> 00:20:03,735
It's modern Middle Eastern food

379
00:20:03,760 --> 00:20:06,935
using classic French techniques.

380
00:20:06,960 --> 00:20:10,255
I recently got my Bib Gourmand,
which I was very excited about,

381
00:20:10,280 --> 00:20:13,415
but why not aim for more,
why not aim for the world?

382
00:20:16,240 --> 00:20:17,535
Ayesha, welcome.

383
00:20:17,560 --> 00:20:21,455
You are facing a Skills Test...
Yep. ..and this one was set up

384
00:20:21,480 --> 00:20:23,735
by the marvellous Marcus Wareing.

385
00:20:23,760 --> 00:20:26,175
So I'd like you to make a sweetbread
and caramelised onion

386
00:20:26,200 --> 00:20:29,255
served in a tart, which is made
for you there... Oh, lovely!

387
00:20:29,280 --> 00:20:32,375
...with a meat stock vinaigrette.

388
00:20:32,400 --> 00:20:34,295
Happy? I'm as happy as I can be,
yeah.

389
00:20:34,320 --> 00:20:37,615
Abject terror, but, sure,
let's give it a shot.

390
00:20:37,640 --> 00:20:39,495
Right, 20 minutes.

391
00:20:39,520 --> 00:20:42,215
OK. Thank you very much.

392
00:20:42,240 --> 00:20:45,855
Right. Probably get my onions

393
00:20:45,880 --> 00:20:48,575
caramelising first.

394
00:20:48,600 --> 00:20:52,855
Yes, that's what you want to do,
get those onions caramelising.

395
00:20:52,880 --> 00:20:55,895
I mean, of course, you know, I've
peeled 1,000,001 onions in my life,

396
00:20:55,920 --> 00:20:58,615
but today it's the most
terrifying thing I've ever done.

397
00:20:58,640 --> 00:21:01,015
She's got personality, I like it.

398
00:21:01,040 --> 00:21:03,695
I hope she can deliver.

399
00:21:03,720 --> 00:21:06,655
Ayesha, that's an unusual
name for me.

400
00:21:06,680 --> 00:21:09,655
Where is that from?
So I am half-Arab.

401
00:21:09,680 --> 00:21:11,295
My dad was born in Jordan,

402
00:21:11,320 --> 00:21:13,735
but my family are originally Syrian.

403
00:21:13,760 --> 00:21:15,895
My mum's side is English.

404
00:21:15,920 --> 00:21:18,895
Does your food have
Arabic influences?

405
00:21:18,920 --> 00:21:20,775
Yes, absolutely.

406
00:21:20,800 --> 00:21:23,895
My food is definitely inspired
by the Middle Eastern pantry

407
00:21:23,920 --> 00:21:26,295
because it was a way I could engage
with my own heritage

408
00:21:26,320 --> 00:21:29,255
and where my family are from.

409
00:21:29,280 --> 00:21:32,895
She knows her onions need
time to caramelise.

410
00:21:32,920 --> 00:21:36,535
And it's been a hot minute
since | have done a sweetbread,

411
00:21:36,560 --> 00:21:39,295
so I'm just trying to remember...
A hot minute? A hot minute.

412
00:21:39,320 --> 00:21:41,695
I think it's what the kids
say these days.

413
00:21:41,720 --> 00:21:44,255
"A hot minute"!

414
00:21:44,280 --> 00:21:46,815
What type of establishment
are you cooking in right now?

415
00:21:46,840 --> 00:21:50,335
So I own a restaurant
and free house in Glastonbury.

416
00:21:50,360 --> 00:21:52,815
My first-ever booking was
a group of Druids.

417
00:21:52,840 --> 00:21:54,935
No! It actually it was.

418
00:21:54,960 --> 00:21:56,935
Warlocks. And they were lovely.

419
00:21:56,960 --> 00:21:58,415
I mean, I don't bat an eyelid now,

420
00:21:58,440 --> 00:22:02,015
I'm used to seeing warlocks,
wizards, the like.

421
00:22:02,040 --> 00:22:04,015
By the way, how much time
have I got?

422
00:22:04,040 --> 00:22:06,415
Cos I am wittering away.
You've had six minutes,

423
00:22:06,440 --> 00:22:07,695
you've got 14 minutes left.

424
00:22:07,720 --> 00:22:10,095
14 minutes? Let's get a hustle on,
then.

425
00:22:10,120 --> 00:22:12,415
She's actually removing
the right bits off.

426
00:22:12,440 --> 00:22:15,055
It's taking longer because
she just hasn't stopped talking.

427
00:22:15,080 --> 00:22:16,815
SHE LAUGHS

428
00:22:16,840 --> 00:22:18,855
I get distracted and chat too much.

429
00:22:18,880 --> 00:22:21,855
I am quite the talker,
as you will find out.

430
00:22:23,400 --> 00:22:25,495
Right, so you've got onions sweating
away...

431
00:22:25,520 --> 00:22:27,095
So I'm sweating away my onions.

432
00:22:27,120 --> 00:22:29,775
When they're reduced a bit more,
I'm going to add a little bit of red

433
00:22:29,800 --> 00:22:32,455
wine vinegar to get
the stickiness going.

434
00:22:34,560 --> 00:22:36,015
That's good.

435
00:22:36,040 --> 00:22:38,575
Use the flour for your sweetbreads.

436
00:22:40,120 --> 00:22:42,575
So let's pop you... Chef,
you've got eight minutes left.

437
00:22:42,600 --> 00:22:44,535
Yeah! I'm loving chatting with you,

438
00:22:44,560 --> 00:22:46,975
I want you to
complete the task, though.

439
00:22:47,000 --> 00:22:48,335
SHE LAUGHS

440
00:22:48,360 --> 00:22:52,575
Well, I mean, I've got
my sweetbreads cooking.

441
00:22:52,600 --> 00:22:54,415
Just going to make
my vinaigrette now.

442
00:22:54,440 --> 00:22:56,455
I've got some finely diced shallots,

443
00:22:56,480 --> 00:22:58,335
going to add a selection of herbs.

444
00:22:58,360 --> 00:23:00,095
We're going to reduce a tiny bit

445
00:23:00,120 --> 00:23:01,735
of meat stock at high speed.

446
00:23:01,760 --> 00:23:04,855
A bit of red wine vinegar,
a bit of olive oil,

447
00:23:04,880 --> 00:23:06,855
and happy days, in theory.

448
00:23:06,880 --> 00:23:09,975
She knows what she's doing,
but she's distracted,

449
00:23:10,000 --> 00:23:11,695
she's not focusing.

450
00:23:11,720 --> 00:23:14,815
You've got three minutes.
Three minutes?

451
00:23:14,840 --> 00:23:18,015
Wahey! OK. Let's add...

452
00:23:18,040 --> 00:23:20,735
# The stock to my vinaigrette. #

453
00:23:20,760 --> 00:23:23,535
The onions are caramelised,
and then I'm just going to pile

454
00:23:23,560 --> 00:23:26,735
it all into a
tart and hope for the best.

455
00:23:34,040 --> 00:23:37,215
Ooh! Let's try not to break
the glassware.

456
00:23:37,240 --> 00:23:38,775
SHE LAUGHS

457
00:23:38,800 --> 00:23:41,215
How's the sweetbreads? They're
warm and they feel tender,

458
00:23:41,240 --> 00:23:44,735
so I think that's kind
of what I was aiming for.

459
00:23:44,760 --> 00:23:47,775
You've got 60 seconds to
finish this.

460
00:23:49,240 --> 00:23:51,455
OK.

461
00:23:52,720 --> 00:23:54,335
And I think that's me.

462
00:23:54,360 --> 00:23:57,415
All done, Chef? Done. Yeah?
Yeah, yeah, yeah, yeah.

463
00:23:57,440 --> 00:23:59,895
SHE LAUGHS

464
00:24:10,160 --> 00:24:13,175
THEY LAUGH

465
00:24:13,200 --> 00:24:15,575
Hi!

466
00:24:15,600 --> 00:24:19,495
Never seen anyone talk through
the whole 20 minutes.

467
00:24:19,520 --> 00:24:21,055
SHE LAUGHS

468
00:24:21,080 --> 00:24:22,735
But I love your energy.

469
00:24:29,240 --> 00:24:31,935
Got very nice sweetbread
preparation,

470
00:24:31,960 --> 00:24:34,575
and you've really brought out
the lovely flavour. The red onion,

471
00:24:34,600 --> 00:24:37,095
it could have done with a bit
more caramelisation, but you

472
00:24:37,120 --> 00:24:39,935
understood what you were doing,
which is really nice to see.

473
00:24:39,960 --> 00:24:41,455
Your meat vinaigrette,

474
00:24:41,480 --> 00:24:43,495
you tasted it, you reduced it down,

475
00:24:43,520 --> 00:24:45,215
you got herbs in there.

476
00:24:45,240 --> 00:24:48,255
You understand flavour.
Control those nerves.

477
00:24:48,280 --> 00:24:51,575
You don't always have to chat
your way through it,

478
00:24:51,600 --> 00:24:54,615
maybe quietly upstairs...
SHE LAUGHS

479
00:24:54,640 --> 00:24:55,975
This is a decent job.

480
00:24:56,000 --> 00:24:58,935
How you managed to focus
with all the chat,

481
00:24:58,960 --> 00:25:00,095
I don't know.

482
00:25:00,120 --> 00:25:02,455
Well done. Off you go. Thank you.

483
00:25:06,240 --> 00:25:09,615
Spent years and hours of my life
doing this,

484
00:25:09,640 --> 00:25:15,575
so to have these, like, greats
tell me I did a good job, that's

485
00:25:15,600 --> 00:25:17,255
really, really awesome.

486
00:25:20,600 --> 00:25:24,335
NARRATOR: Last in is 30-year-old
private chef Cecily,

487
00:25:24,360 --> 00:25:27,415
who currently works
for a family in London.

488
00:25:29,120 --> 00:25:32,095
My job is...it's just very fun.

489
00:25:34,040 --> 00:25:38,135
I get to cook all day, which is
something that I love to do anyway.

490
00:25:38,160 --> 00:25:41,175
Being a private chef is very varied.

491
00:25:41,200 --> 00:25:44,895
I do all the menus myself,
so everything is always my ideas

492
00:25:44,920 --> 00:25:47,575
and I have quite free rein.

493
00:25:47,600 --> 00:25:51,855
I'm always striving to be the best
chef that I can be.

494
00:25:51,880 --> 00:25:54,615
That's where I'm going with
this competition, is just to push

495
00:25:54,640 --> 00:25:58,015
myself to see how much better
I can get.

496
00:26:00,640 --> 00:26:03,855
Welcome to professional MasterChef.
Thank you. This is a Skills Test,

497
00:26:03,880 --> 00:26:08,055
and this Skills Test was set
by this gentleman, Marcus Wareing.

498
00:26:08,080 --> 00:26:10,175
Hello. Cooked some sweetbreads
before?

499
00:26:10,200 --> 00:26:13,015
I actually haven't,
but I have been looking at it.

500
00:26:13,040 --> 00:26:16,455
You've been doing your research?
Yes, a little bit, yes.

501
00:26:16,480 --> 00:26:19,615
20 minutes. All yours.

502
00:26:19,640 --> 00:26:20,735
OK.

503
00:26:20,760 --> 00:26:23,695
I might put some water on to boil.

504
00:26:23,720 --> 00:26:26,535
What's the water for?

505
00:26:26,560 --> 00:26:30,855
I think I need to blanch
the sweetbreads before I cook them.

506
00:26:30,880 --> 00:26:34,055
OK. I think that's what I'm doing.

507
00:26:34,080 --> 00:26:37,055
But that might be wrong.
That's fine.

508
00:26:37,080 --> 00:26:41,695
They only need to go in very
quickly because they're so small.

509
00:26:41,720 --> 00:26:43,455
But she doesn't need to.

510
00:26:44,880 --> 00:26:49,335
Erm, OK, and then I'm going to do,
like, a reduced red onion.

511
00:26:50,400 --> 00:26:52,255
Did you always want to be a chef?

512
00:26:52,280 --> 00:26:55,095
I went to university
to be a weather woman,

513
00:26:55,120 --> 00:26:56,375
but then that didn't work out.

514
00:26:56,400 --> 00:26:58,135
What, you wanted to be on
our tellies,

515
00:26:58,160 --> 00:26:59,655
telling us it was going to snow?

516
00:26:59,680 --> 00:27:01,335
And now I'm here instead.

517
00:27:01,360 --> 00:27:03,575
What was the actual course
you went on?

518
00:27:03,600 --> 00:27:05,815
Environmental science. OK.

519
00:27:05,840 --> 00:27:09,215
I think it's done me quite well in
the fact that I quite like to cook

520
00:27:09,240 --> 00:27:12,575
sustainably and with things
that are in season.

521
00:27:12,600 --> 00:27:15,095
Erm...

522
00:27:16,280 --> 00:27:18,655
So I don't know whether
this is the right thing to do,

523
00:27:18,680 --> 00:27:21,375
but I'm going to do it. OK.

524
00:27:22,320 --> 00:27:25,215
I'm just going to do this.

525
00:27:25,240 --> 00:27:27,215
You've had five minutes.

526
00:27:27,240 --> 00:27:29,775
How many minutes have I got? 15. OK.

527
00:27:31,080 --> 00:27:33,415
How did you end up in kitchens,
then?

528
00:27:33,440 --> 00:27:36,815
I started doing ski seasons
after university.

529
00:27:36,840 --> 00:27:38,215
I was working in a chalet.

530
00:27:38,240 --> 00:27:40,295
You got put into the kitchen
to cook for the guests?

531
00:27:40,320 --> 00:27:43,415
Yeah. That was probably
about eight or nine years ago.

532
00:27:43,440 --> 00:27:46,135
So you've had no
basic cookery training?

533
00:27:46,160 --> 00:27:48,495
No, I haven't been to college,
but I've worked

534
00:27:48,520 --> 00:27:51,015
in kitchens since then. Yeah.

535
00:27:51,040 --> 00:27:54,255
You just kind of learn
as you go along, don't you?

536
00:27:54,280 --> 00:27:56,375
How much time have I had?

537
00:27:56,400 --> 00:27:58,615
You've got ten minutes left.

538
00:27:58,640 --> 00:28:00,415
I think I've done this really wrong.

539
00:28:01,960 --> 00:28:05,575
The sweetbreads are making
her unsure.

540
00:28:05,600 --> 00:28:08,695
She's trimming it down,
but she's also cutting

541
00:28:08,720 --> 00:28:10,775
it into little nuggets,
which is fine.

542
00:28:17,520 --> 00:28:21,855
OK. She's got meat stock that she's
going to reduce for vinaigrette.

543
00:28:23,120 --> 00:28:25,295
How do you plan to cook
the sweetbreads?

544
00:28:25,320 --> 00:28:29,055
I think I'm going to pan-fry them
in some butter.

545
00:28:29,080 --> 00:28:31,615
I don't know if that's correct,
but...

546
00:28:33,800 --> 00:28:36,015
What did you just put
in there - some balsamic?

547
00:28:36,040 --> 00:28:39,135
A bit of balsamic, yeah.
Ooh. That's a lot.

548
00:28:41,040 --> 00:28:43,295
You have seven minutes left.

549
00:28:43,320 --> 00:28:46,815
Got to cook the sweetbreads. Yeah,
I think I'm going to do that now.

550
00:28:46,840 --> 00:28:48,495
Got to make a vinaigrette.

551
00:28:48,520 --> 00:28:51,855
Onion garnish. I just don't know.

552
00:28:51,880 --> 00:28:53,895
Time to get a bit of a move-on.
Yass.

553
00:28:56,320 --> 00:28:57,855
Get them in the pan.

554
00:28:59,200 --> 00:29:01,615
How do you think you're doing?
Terribly.

555
00:29:03,080 --> 00:29:05,775
Look, she hasn't given up.

556
00:29:05,800 --> 00:29:09,015
Right, I'll just quickly
make the vinaigrette.

557
00:29:09,040 --> 00:29:11,815
Right, you've got less than
90 seconds. OK.

558
00:29:11,840 --> 00:29:16,535
So you need to start
putting something together. Yeah.

559
00:29:16,560 --> 00:29:20,135
It's really horrible,
so I might do it without it.

560
00:29:21,640 --> 00:29:25,095
She tasted it, doesn't like it,
not going to use it.

561
00:29:27,680 --> 00:29:31,375
Some of those look like they're not
cooked through.

562
00:29:31,400 --> 00:29:34,015
Last bit, last bit, last bit.

563
00:29:34,040 --> 00:29:35,975
Are you done? Yeah.

564
00:29:46,600 --> 00:29:48,855
I bet you're glad that's over.

565
00:29:48,880 --> 00:29:50,695
WHISPERS: So glad.

566
00:30:00,400 --> 00:30:03,295
From a visual point of view,
beautifully presented.

567
00:30:03,320 --> 00:30:06,855
The downside is your onions
are not caramelised,

568
00:30:06,880 --> 00:30:08,695
your sweetbreads aren't cooked.

569
00:30:08,720 --> 00:30:10,975
That's the fact
that you just didn't know.

570
00:30:11,000 --> 00:30:14,455
But you've worked your way
through it, which is a good thing.

571
00:30:15,560 --> 00:30:17,695
You were so unsure.

572
00:30:17,720 --> 00:30:19,895
You just didn't believe in yourself.

573
00:30:19,920 --> 00:30:22,375
But I'm telling you,
there has been worse situations

574
00:30:22,400 --> 00:30:24,015
in this kitchen, all right?

575
00:30:24,040 --> 00:30:26,695
And I actually respect the fact
you gave it a go.

576
00:30:26,720 --> 00:30:29,295
You were almost there
with those sweetbreads,

577
00:30:29,320 --> 00:30:30,815
you really, really were.

578
00:30:30,840 --> 00:30:33,255
So it's not the disaster
you think it is.

579
00:30:33,280 --> 00:30:35,255
We look forward to seeing
your own dishes.

580
00:30:35,280 --> 00:30:37,055
Thank you. Off you go.

581
00:30:42,200 --> 00:30:44,135
That was quite awful.

582
00:30:44,160 --> 00:30:46,295
Definitely not my finest hour.

583
00:30:46,320 --> 00:30:48,175
SHE LAUGHS

584
00:30:48,200 --> 00:30:50,775
I just need to brush myself
off, get on with it.

585
00:30:50,800 --> 00:30:53,175
All| can do.

586
00:30:54,440 --> 00:30:56,855
As Skills Tests go,
these are a bit shaky.

587
00:30:56,880 --> 00:30:59,655
I mean, there's one
standout, and that's Ayesha,

588
00:30:59,680 --> 00:31:02,135
I think she did brilliantly
well. The other three,

589
00:31:02,160 --> 00:31:04,775
mate, I tell you what,
they've got a fair bit to prove.

590
00:31:04,800 --> 00:31:08,055
They need to come back strong,
confident, cooking their own menus

591
00:31:08,080 --> 00:31:09,375
in the next round.

592
00:31:27,440 --> 00:31:31,135
You now have an opportunity to show
us what your cookery is all about,

593
00:31:31,160 --> 00:31:33,615
the food that really interests you.

594
00:31:33,640 --> 00:31:36,615
One main, one dessert,
hour and 30 minutes.

595
00:31:36,640 --> 00:31:38,375
At the end of this,

596
00:31:38,400 --> 00:31:40,495
two of you will be going
through to the next round,

597
00:31:40,520 --> 00:31:42,975
two of you will be leaving us.

598
00:31:43,000 --> 00:31:45,335
Off you go.

599
00:31:46,760 --> 00:31:49,175
Push, push, push, push, push.
Let's go.

600
00:31:52,560 --> 00:31:56,295
The theme behind my whole menu
is essentially to showcase

601
00:31:56,320 --> 00:31:59,095
what I do best.

602
00:31:59,120 --> 00:32:02,815
I really want to show
how I see Middle Eastern food.

603
00:32:05,560 --> 00:32:08,095
Ayesha, tell us about your menu.

604
00:32:08,120 --> 00:32:11,255
So today I'm doing a squid ink
freekeh risotto,

605
00:32:11,280 --> 00:32:12,935
a sous-vide piece of cod

606
00:32:12,960 --> 00:32:15,375
with a preserved lemon gel,
rose harissa.

607
00:32:15,400 --> 00:32:20,375
What's freekeh? Freekeh is a
cracked, smoked, young durum wheat.

608
00:32:20,400 --> 00:32:22,775
It's so quintessentially
Middle Eastern

609
00:32:22,800 --> 00:32:25,895
that I thought it would be remiss
of me not to show.

610
00:32:25,920 --> 00:32:27,975
Got quite a nutty,
interesting flavour.

611
00:32:28,000 --> 00:32:30,135
And you can smell it as well.

612
00:32:30,160 --> 00:32:33,135
Interesting smell to it.
It's nuttier, it's more savoury.

613
00:32:33,160 --> 00:32:35,935
What are you showcasing here,
do you think?

614
00:32:35,960 --> 00:32:37,295
The Middle Eastern pantry.

615
00:32:37,320 --> 00:32:41,015
So lots of the spices and flavours
that aren't traditionally seen

616
00:32:41,040 --> 00:32:42,775
in things like risotto.

617
00:32:46,240 --> 00:32:49,935
I love the sound of Ayesha's menu
because she's bringing inspiration

618
00:32:49,960 --> 00:32:52,095
from her Middle Eastern roots.

619
00:32:53,960 --> 00:32:59,135
A cod dish, which she's serving
with a squid ink risotto made

620
00:32:59,160 --> 00:33:01,855
from freekeh, which is a type
of grain.

621
00:33:03,240 --> 00:33:07,135
For me, it's wonderful to see
a twist on something we all know

622
00:33:07,160 --> 00:33:10,255
with a big ingredient that's
very different.

623
00:33:11,720 --> 00:33:15,375
She's making it with
a shellfish and arrack stock.

624
00:33:15,400 --> 00:33:17,535
Arrack is a grain spirit.

625
00:33:17,560 --> 00:33:20,655
How strong is that arrack
going to be?

626
00:33:20,680 --> 00:33:24,055
You've got to be very careful
that it doesn't kill the risotto.

627
00:33:24,080 --> 00:33:26,375
We also have preserved lemon gel.

628
00:33:26,400 --> 00:33:30,095
This will work wonderfully
with the cod, of course.

629
00:33:31,840 --> 00:33:35,375
And then for my dessert, I'm doing
a basbousa soaked in Somerset

630
00:33:35,400 --> 00:33:39,975
cider brandy with sous-vide rhubarb,
rhubarb and muscatel gel,

631
00:33:40,000 --> 00:33:42,735
and a tahini whipped cream.

632
00:33:42,760 --> 00:33:45,615
LAUGHS: Is that all?
And the kitchen sink.

633
00:33:45,640 --> 00:33:49,735
What's basbousa? Basbousa
is a little semolina cake.

634
00:33:49,760 --> 00:33:52,615
I mean, similar to many polenta
cakes, but it translates

635
00:33:52,640 --> 00:33:54,855
to "little kiss" in Arabic,
which is really cute.

636
00:33:54,880 --> 00:33:56,855
And then it's soaked in sugar syrup.

637
00:33:56,880 --> 00:34:00,495
So I'm doing a Somerset cider brandy
sugar syrup as a little nod

638
00:34:00,520 --> 00:34:02,975
to Glastonbury being my
hometown at the moment.

639
00:34:03,000 --> 00:34:05,295
Fabulous! Intriguing menu!

640
00:34:08,520 --> 00:34:11,295
I love tahini in a dessert.

641
00:34:11,320 --> 00:34:14,695
First time I ever had it was
actually away in the Middle East,

642
00:34:14,720 --> 00:34:19,055
and they have it with dates and tip
it in tahini, so it can work wonders

643
00:34:19,080 --> 00:34:20,095
in a dessert.

644
00:34:21,280 --> 00:34:24,375
They key will always be within
the eating and the execution.

645
00:34:24,400 --> 00:34:27,055
She's got to bring these beautiful
flavours to the forefront for us

646
00:34:27,080 --> 00:34:28,255
to enjoy them.

647
00:34:31,320 --> 00:34:35,815
I set myself an astronomically
large task to do a lot of things!

648
00:34:35,840 --> 00:34:39,735
So let's just hope I can complete
them within the time.

649
00:34:41,400 --> 00:34:44,055
If I talk less, I probably will.

650
00:34:47,200 --> 00:34:50,175
25 minutes gone, Chefs.
25 minutes gone.

651
00:34:55,000 --> 00:34:57,975
I don't think I proved myself
in the Skills Test, but I am

652
00:34:58,000 --> 00:35:00,255
definitely pushing myself
with these dishes.

653
00:35:00,280 --> 00:35:03,935
I want to really show that I can do
a few different techniques and plate

654
00:35:03,960 --> 00:35:08,215
something really a bit
more exciting.

655
00:35:10,840 --> 00:35:12,575
Simon, how are you feeling now?

656
00:35:12,600 --> 00:35:15,815
Seriously, how are you feeling?
Yeah, really good. Super-psyched.

657
00:35:15,840 --> 00:35:18,255
Whatever the last test was
doesn't matter any more,

658
00:35:18,280 --> 00:35:19,855
just want to crack on with this.

659
00:35:19,880 --> 00:35:22,815
So what do you need to do
now in this round?

660
00:35:22,840 --> 00:35:24,495
Push on, smash it.

661
00:35:24,520 --> 00:35:28,015
Make it absolutely soigne,
and then we're good.

662
00:35:28,040 --> 00:35:31,735
Soigne? Make it nice and French,
that's what I was always told.

663
00:35:31,760 --> 00:35:34,255
First course is pan-fried scallops

664
00:35:34,280 --> 00:35:40,015
with cauliflower puree, cauliflower
florets and raw shavings,

665
00:35:40,040 --> 00:35:43,255
finished with a strawberry
vinegar, a potato galette.

666
00:35:43,280 --> 00:35:46,055
Did you say strawberries
for your scallop?

667
00:35:46,080 --> 00:35:48,015
Yeah. Really?

668
00:35:48,040 --> 00:35:49,535
Yeah. Yeah, yeah.

669
00:35:49,560 --> 00:35:53,455
I really like it, it adds a nice
acidity to the sweetness

670
00:35:53,480 --> 00:35:55,575
and balances it off quite well.

671
00:35:57,440 --> 00:35:59,775
Scallops and potato galette,
cauliflower puree,

672
00:35:59,800 --> 00:36:02,215
we know that they work.

673
00:36:02,240 --> 00:36:05,695
Strawberries with scallop
is not a combination I've had

674
00:36:05,720 --> 00:36:08,495
before, and probably for a reason.

675
00:36:08,520 --> 00:36:12,375
It may sound wrong, but yet it's all
going to be about the eating.

676
00:36:13,880 --> 00:36:18,455
And then for my dessert, I'm doing
a toasted fennel seed panna cotta

677
00:36:18,480 --> 00:36:23,975
with raspberry sorbet, raspberry
jelly, raspberry puree, honeycomb,

678
00:36:24,000 --> 00:36:26,175
fennel cress and fennel pollen.

679
00:36:27,880 --> 00:36:32,415
Mm, flavours of aniseed and panna
cotta with raspberries,

680
00:36:32,440 --> 00:36:34,975
I like that.

681
00:36:35,000 --> 00:36:37,455
Panna cotta, set cream,

682
00:36:37,480 --> 00:36:41,495
always got to get that level
of setting just right.

683
00:36:41,520 --> 00:36:45,575
We've had many a panna cotta
in this kitchen, but there's always

684
00:36:45,600 --> 00:36:48,575
room for one more as long
as it's done well.

685
00:36:51,360 --> 00:36:53,535
Chefs, you are halfway.

686
00:36:53,560 --> 00:36:55,295
45 minutes left, please.

687
00:36:59,560 --> 00:37:03,015
The Skills Test is behind me,
I don't have to do that ever again.

688
00:37:03,040 --> 00:37:04,775
So I just want to get in

689
00:37:04,800 --> 00:37:07,975
and do the things that I know
that I can do.

690
00:37:10,400 --> 00:37:12,735
Cooking your own food now,
your menu. Yes.

691
00:37:12,760 --> 00:37:14,935
What has inspired this menu?

692
00:37:14,960 --> 00:37:18,415
Partly my travels in Japan
and working there.

693
00:37:18,440 --> 00:37:22,055
Partly it's just kind of the food
that I like to eat as well.

694
00:37:22,080 --> 00:37:24,895
So for my main course,
I'm doing beef fillet

695
00:37:24,920 --> 00:37:29,375
in a yuzu ponzu, with some
crispy shallots, crispy garlic,

696
00:37:29,400 --> 00:37:32,335
some lotus root crisps on top
as well.

697
00:37:32,360 --> 00:37:35,815
And then I'm doing, like, a shiso
rice cooked with the beef fat.

698
00:37:35,840 --> 00:37:37,455
Oh, like the sound of that!

699
00:37:37,480 --> 00:37:40,935
That stint in Japan obviously
had a massive impact on you.

700
00:37:40,960 --> 00:37:42,495
Yeah, it did.

701
00:37:42,520 --> 00:37:45,935
I just like the way that they take
so much care over everything.

702
00:37:45,960 --> 00:37:48,295
All the ingredients
has to be the best,

703
00:37:48,320 --> 00:37:51,535
and, you know, all the cows are,
like, fed, the sweetest apples

704
00:37:51,560 --> 00:37:52,935
that they can find.

705
00:37:56,840 --> 00:37:58,935
Beef fillet,
it's a beautiful piece of fillet,

706
00:37:58,960 --> 00:38:00,495
it's got lovely marbling.

707
00:38:00,520 --> 00:38:02,095
She's going to seal it
on the outside,

708
00:38:02,120 --> 00:38:04,415
slice it perfectly well,
and then she's going to cover it

709
00:38:04,440 --> 00:38:07,495
with the yuzu ponzu sauce.

710
00:38:07,520 --> 00:38:09,415
The beef pretty much speaks
for itself.

711
00:38:09,440 --> 00:38:12,055
But it's going to be the balance
of the sauce that she puts with it

712
00:38:12,080 --> 00:38:14,695
that'll see whether or not
this dish works.

713
00:38:14,720 --> 00:38:16,815
Yuzu ponzy, it's a lovely
soy dressing,

714
00:38:16,840 --> 00:38:19,455
it's got those citrus flavours
through it.

715
00:38:19,480 --> 00:38:22,895
I love the sound of this dish.

716
00:38:22,920 --> 00:38:26,975
And then for dessert, I'm doing
a wild woodruff cream tart with wild

717
00:38:27,000 --> 00:38:28,615
strawberries and pistachios,

718
00:38:28,640 --> 00:38:30,935
and then an apple jelly
with apple blossom.

719
00:38:30,960 --> 00:38:32,975
What does woodruff taste of?

720
00:38:34,160 --> 00:38:38,815
It's quite floral-y, but not
in a kind of lavender-y way.

721
00:38:38,840 --> 00:38:41,255
It's not easy to get, you normally
have to forage for it. Yes.

722
00:38:41,280 --> 00:38:43,335
Why did you want to use woodruff?

723
00:38:43,360 --> 00:38:46,455
Erm, I think because I wanted to use
wild strawberries, and I think

724
00:38:46,480 --> 00:38:49,415
because they kind of grow
in similar kind of areas,

725
00:38:49,440 --> 00:38:53,935
I just thought put things
together that grow together.

726
00:38:53,960 --> 00:38:57,895
Oh, that's almost like
a floral citrusy syrup.

727
00:38:57,920 --> 00:38:59,775
Yeah. This sounds great.

728
00:39:01,320 --> 00:39:03,455
The tart, the pastry, has got to be

729
00:39:03,480 --> 00:39:06,375
beautifully cooked
and golden throughout.

730
00:39:06,400 --> 00:39:09,335
And, of course,
woodruff can be very sweet.

731
00:39:09,360 --> 00:39:12,975
There has to be something to
cut through all of the sweetness.

732
00:39:13,000 --> 00:39:15,695
Cecily looks much more calm
cooking her own food,

733
00:39:15,720 --> 00:39:19,055
and that's exactly
what we want to see.

734
00:39:19,080 --> 00:39:22,055
Definitely feel more confident
with doing my own dishes, yeah.

735
00:39:22,080 --> 00:39:24,815
SHE CHUCKLES

736
00:39:30,280 --> 00:39:32,815
Second round, I'm hoping that
the judges change the way

737
00:39:32,840 --> 00:39:37,375
they see how I cook because I try
to rush the first round,

738
00:39:37,400 --> 00:39:38,695
which I now learn

739
00:39:38,720 --> 00:39:40,735
from my mistake.

740
00:39:40,760 --> 00:39:44,415
Casrick, how are you feeling?
I'm feeling OK.

741
00:39:44,440 --> 00:39:45,495
I'm pumped. Pumped?

742
00:39:45,520 --> 00:39:48,055
Yeah. Good man.

743
00:39:48,080 --> 00:39:52,255
Casrick, his main course is
pan-roasted pigeon with different

744
00:39:52,280 --> 00:39:53,655
textures of carrot.

745
00:39:55,640 --> 00:39:58,095
He is cooking his pigeon
on the crown, which is the best way

746
00:39:58,120 --> 00:39:59,335
to cook it.

747
00:39:59,360 --> 00:40:01,855
And then you remove the breast
from the bone,

748
00:40:01,880 --> 00:40:04,415
so it's really important you
get a lovely caramelisation.

749
00:40:05,840 --> 00:40:08,815
What is it that you like
about pigeon, Chef?

750
00:40:08,840 --> 00:40:11,135
Well, the gameyness,

751
00:40:11,160 --> 00:40:13,455
cooking it medium rare.

752
00:40:13,480 --> 00:40:14,775
Don't overcook it.

753
00:40:17,920 --> 00:40:20,055
We've got a crispy chickpea.

754
00:40:20,080 --> 00:40:24,575
Chickpeas, which is blitzed,
pureed with the potato puree,

755
00:40:24,600 --> 00:40:26,415
he's going to deep-fry.

756
00:40:28,360 --> 00:40:31,735
He's got thyme sauce, which is
made from the pigeon bones.

757
00:40:31,760 --> 00:40:36,495
I've been watching that sauce slowly
simmer away, developing flavour,

758
00:40:36,520 --> 00:40:37,935
with lots of thyme in it.

759
00:40:37,960 --> 00:40:41,055
He's taken a lot of care
in the making of that sauce.

760
00:40:42,560 --> 00:40:44,375
And dessert?

761
00:40:44,400 --> 00:40:48,615
Dessert is a chocolate mousse
with a shell.

762
00:40:48,640 --> 00:40:50,575
Confited strawberries.

763
00:40:50,600 --> 00:40:52,935
And walnuts.

764
00:40:52,960 --> 00:40:56,255
The key to this is when you
line the mould with the chocolate

765
00:40:56,280 --> 00:40:57,775
that it's not too thick.

766
00:40:57,800 --> 00:41:00,855
It needs to be an even spread
all the way around.

767
00:41:00,880 --> 00:41:02,695
And then he's put the mousse
into it,

768
00:41:02,720 --> 00:41:06,415
so when he turns it out
it should be set.

769
00:41:06,440 --> 00:41:09,575
I hope it works out
because it sounds great.

770
00:41:09,600 --> 00:41:12,335
Caramelised walnuts
for some texture.

771
00:41:12,360 --> 00:41:15,095
Strawberries, of course, fabulous.

772
00:41:17,240 --> 00:41:20,055
What are you looking for
from this competition now?

773
00:41:20,080 --> 00:41:22,375
Oh, just the exposure
for my country.

774
00:41:22,400 --> 00:41:23,935
I'm from a very tiny island.

775
00:41:23,960 --> 00:41:25,175
St Vincent.

776
00:41:25,200 --> 00:41:26,415
How many people?

777
00:41:26,440 --> 00:41:27,815
110,000.

778
00:41:27,840 --> 00:41:30,095
Wow. No, that is tiny.

779
00:41:34,440 --> 00:41:36,495
Chefs, you've got ten minutes left.

780
00:41:36,520 --> 00:41:37,695
Oui.

781
00:41:44,880 --> 00:41:47,135
A bit over, so I'm not happy
with them.

782
00:41:47,160 --> 00:41:48,495
I'm just redoing.

783
00:41:52,640 --> 00:41:54,895
You have only five minutes left.

784
00:41:54,920 --> 00:41:56,575
I suggest we get a move on.

785
00:42:15,760 --> 00:42:17,535
Final touches!

786
00:42:24,800 --> 00:42:26,535
OK, time's up. Stop.

787
00:42:33,960 --> 00:42:38,615
NARRATOR: Chef patron Ayesha has
cooked a squid ink freekeh risotto

788
00:42:38,640 --> 00:42:41,535
served with torched sous-vide cod,

789
00:42:41,560 --> 00:42:45,015
preserved lemon gel,
rose harissa,

790
00:42:45,040 --> 00:42:47,855
rock samphire and
wild garlic flowers.

791
00:42:50,320 --> 00:42:51,815
A very striking plate of food.

792
00:42:51,840 --> 00:42:53,535
And I'll have to say, for a risotto,

793
00:42:53,560 --> 00:42:55,375
that's beautifully presented too.

794
00:43:01,200 --> 00:43:04,175
Your cod is absolutely sensational.

795
00:43:04,200 --> 00:43:06,735
The risotto is delicious with
the squid running through it.

796
00:43:06,760 --> 00:43:07,895
I really like that.

797
00:43:07,920 --> 00:43:11,815
The harissa brings a lovely warmth
and spicy flavour to it.

798
00:43:11,840 --> 00:43:16,295
There's a really pleasant flavour
in my mouth right now, and I think

799
00:43:16,320 --> 00:43:20,095
if that was put in front of me,
either at home or in a restaurant,

800
00:43:20,120 --> 00:43:22,895
I would absolutely devour
every little bit of it.

801
00:43:22,920 --> 00:43:24,455
Very, very good.

802
00:43:24,480 --> 00:43:25,695
Thank you so much.

803
00:43:25,720 --> 00:43:27,735
Thank you.

804
00:43:27,760 --> 00:43:31,895
I can't remember ever having freekeh
before, but I really like it.

805
00:43:31,920 --> 00:43:33,375
There's a nuttiness to it.

806
00:43:33,400 --> 00:43:35,735
It's like a softer pearl barley.

807
00:43:35,760 --> 00:43:38,295
It's absolutely lovely.

808
00:43:38,320 --> 00:43:41,575
Your flavours here are sensational.

809
00:43:41,600 --> 00:43:44,735
The preserved lemon gel
with the fish,

810
00:43:44,760 --> 00:43:47,015
it was always going to work
beautifully well.

811
00:43:47,040 --> 00:43:48,615
I'm a huge fan of sumac.

812
00:43:48,640 --> 00:43:51,735
Citrus sumac, on top of that fish.

813
00:43:51,760 --> 00:43:54,895
This is a delightful
plate of food to enjoy.

814
00:43:56,600 --> 00:44:01,455
NARRATOR: Ayesha's dessert
is basbousa, a semolina cake

815
00:44:01,480 --> 00:44:04,495
soaked in Somerset cider
brandy syrup

816
00:44:04,520 --> 00:44:07,535
with sous-vide rhubarb,
rhubarb gel,

817
00:44:07,560 --> 00:44:09,815
smoked almond brittle

818
00:44:09,840 --> 00:44:11,975
and a whipped tahini cream.

819
00:44:19,800 --> 00:44:21,215
Really extraordinary flavours.

820
00:44:21,240 --> 00:44:23,975
You've got a cake that's dense
with syrup, which is absolutely

821
00:44:24,000 --> 00:44:26,855
lovely, but it finishes with
a side of brandy.

822
00:44:26,880 --> 00:44:30,495
You go on to the rhubarb,
which is sharp, which is wonderful.

823
00:44:30,520 --> 00:44:33,255
And then when you finish,
you get tahini.

824
00:44:33,280 --> 00:44:36,255
It's really working for me.

825
00:44:36,280 --> 00:44:38,775
This is absolutely delicious.

826
00:44:38,800 --> 00:44:41,095
It's so delicious.

827
00:44:41,120 --> 00:44:43,095
Texturally brilliant.

828
00:44:43,120 --> 00:44:45,255
You've got it absolutely spot on.

829
00:44:45,280 --> 00:44:47,975
I love the way you bring
the Middle Eastern pantry

830
00:44:48,000 --> 00:44:51,055
into your cookery, but I've got
a funny feeling that that pantry

831
00:44:51,080 --> 00:44:53,415
is full of stuff and full of magic.

832
00:44:53,440 --> 00:44:54,975
Thank you.

833
00:44:55,000 --> 00:44:56,255
I really like it.

834
00:44:56,280 --> 00:44:57,455
I really do like it.

835
00:44:57,480 --> 00:45:01,575
And I like it even better with
a big dollop of the tahini cream.

836
00:45:01,600 --> 00:45:03,895
Really delightful dessert.

837
00:45:03,920 --> 00:45:05,455
You know, it's just...

838
00:45:07,240 --> 00:45:10,535
You are going to be bad
for my waistline!

839
00:45:10,560 --> 00:45:12,735
THEY LAUGH

840
00:45:14,360 --> 00:45:16,295
I don't always think that
I can do it.

841
00:45:16,320 --> 00:45:18,415
There's always that bit of
impostor syndrome.

842
00:45:18,440 --> 00:45:20,295
So to have these people say,

843
00:45:20,320 --> 00:45:22,615
"You did good," I'm like,
"Oh, my God."

844
00:45:22,640 --> 00:45:28,415
It's honestly one of the most
astounding feelings I've ever had.

845
00:45:30,360 --> 00:45:32,095
NARRATOR: For his main course,

846
00:45:32,120 --> 00:45:35,695
head chef Simon has cooked
pan-seared scallops

847
00:45:35,720 --> 00:45:39,615
served with roasted cauliflower
and cauliflower puree,

848
00:45:39,640 --> 00:45:43,055
potato galette and
a strawberry vinaigrette.

849
00:45:51,320 --> 00:45:55,495
The scallop, I had two lovely pieces
that were perfectly cooked,

850
00:45:55,520 --> 00:45:58,255
then three of them slightly under.

851
00:45:58,280 --> 00:46:00,975
That's not the first time
I've had strawberry with seafood.

852
00:46:01,000 --> 00:46:02,495
I like the sweetness.

853
00:46:02,520 --> 00:46:03,895
I like the sharpness.

854
00:46:03,920 --> 00:46:05,975
Strawberry after a scallop -

855
00:46:06,000 --> 00:46:07,495
really odd.

856
00:46:07,520 --> 00:46:10,095
We like to push boundaries
as chefs, but it's got

857
00:46:10,120 --> 00:46:12,655
to be the right boundaries.

858
00:46:12,680 --> 00:46:14,375
My scallops are under.

859
00:46:14,400 --> 00:46:16,015
That's the big issue for me.

860
00:46:16,040 --> 00:46:18,095
But I'm happy with your
cauliflower bits.

861
00:46:18,120 --> 00:46:20,535
The one that you've roasted,
that nuttiness,

862
00:46:20,560 --> 00:46:21,815
I'm happy with that.

863
00:46:21,840 --> 00:46:23,015
I know where you're going.

864
00:46:23,040 --> 00:46:24,615
Sweetness and sharpness, I can have.

865
00:46:24,640 --> 00:46:26,535
But then when it finishes
with strawberry,

866
00:46:26,560 --> 00:46:28,095
it is highly unusual.

867
00:46:28,120 --> 00:46:31,935
Fruit and fish is always
going to be tricky.

868
00:46:31,960 --> 00:46:33,855
I think you're trying too hard here.

869
00:46:33,880 --> 00:46:36,135
And I'm really sorry,
but there's two things here

870
00:46:36,160 --> 00:46:37,295
that I can't work with.

871
00:46:37,320 --> 00:46:39,975
One is a raw scallop and
the second thing is a strawberry

872
00:46:40,000 --> 00:46:41,895
inside a plate of scallops.

873
00:46:41,920 --> 00:46:44,375
Sorry, they shouldn't be together.

874
00:46:44,400 --> 00:46:48,335
NARRATOR: Simon's dessert is
a toasted fennel seed panna cotta

875
00:46:48,360 --> 00:46:52,975
with honeycomb, fresh raspberries,
raspberry jelly,

876
00:46:53,000 --> 00:46:56,055
fennel cress, fennel pollen

877
00:46:56,080 --> 00:46:58,535
and a raspberry sorbet.

878
00:46:58,560 --> 00:47:00,095
Looks fabulous.

879
00:47:07,400 --> 00:47:11,375
I think you should take your fruit
off your fish and stick it

880
00:47:11,400 --> 00:47:15,655
firmly in your desserts,
cos I'm really enjoying this.

881
00:47:15,680 --> 00:47:18,495
This fennel panna cotta
is fantastic,

882
00:47:18,520 --> 00:47:20,495
and it finishes to me like
liquorice.

883
00:47:20,520 --> 00:47:21,775
That's different.

884
00:47:21,800 --> 00:47:23,255
That's clever.

885
00:47:23,280 --> 00:47:26,015
And that's really working for me.

886
00:47:26,040 --> 00:47:29,935
And also a really lovely
raspberry sorbet.

887
00:47:29,960 --> 00:47:31,775
Panna cotta's beautifully set.

888
00:47:31,800 --> 00:47:34,015
Lovely fresh raspberries,
sorbet on the side,

889
00:47:34,040 --> 00:47:36,015
beautifully whipped up,
nice and light,

890
00:47:36,040 --> 00:47:37,655
got lovely a flavour of raspberry.

891
00:47:37,680 --> 00:47:41,215
The honeycomb with the fennel
panna cotta together,

892
00:47:41,240 --> 00:47:42,695
it's just delicious.

893
00:47:42,720 --> 00:47:43,975
I'm enjoying it.

894
00:47:46,520 --> 00:47:48,655
Perhaps I did take some risks.

895
00:47:48,680 --> 00:47:51,455
Big and bold is my personality
and I want that to be on my plate,

896
00:47:51,480 --> 00:47:53,935
but it's just got to be in
that right balance.

897
00:47:53,960 --> 00:47:55,895
And obviously it wasn't quite there.

898
00:47:59,160 --> 00:48:04,015
Junior sous-chef Casrick
has cooked pan-roasted pigeon

899
00:48:04,040 --> 00:48:08,015
served on a bed of carrot puree
with roasted carrot,

900
00:48:08,040 --> 00:48:11,175
a thyme sauce and
a green parsley oil.

901
00:48:12,320 --> 00:48:14,135
Have we got something missing?

902
00:48:14,160 --> 00:48:16,975
Yeah, it was the chickpea.

903
00:48:17,000 --> 00:48:18,415
You were really rushed.

904
00:48:18,440 --> 00:48:21,095
Yeah. You were really,
really rushed.

905
00:48:30,200 --> 00:48:33,055
I would prefer my pigeon cooked
a little more.

906
00:48:33,080 --> 00:48:36,215
I wouldn't send it back,
but I'd be nibbling around it

907
00:48:36,240 --> 00:48:38,215
rather than demolishing it.

908
00:48:38,240 --> 00:48:40,815
Really nice, sweet carrot puree.

909
00:48:40,840 --> 00:48:43,055
Plenty of butter. It's smooth.

910
00:48:43,080 --> 00:48:45,575
And I'm picking up thyme as well
from your sauce

911
00:48:45,600 --> 00:48:48,095
and a little bit of the meatiness
of the pigeon.

912
00:48:48,120 --> 00:48:50,535
You've cooked it on the crown,
which is the best way to do it.

913
00:48:50,560 --> 00:48:52,655
You've roasted it.
You saw it wasn't cooked enough.

914
00:48:52,680 --> 00:48:53,935
You put it back in the oven.

915
00:48:53,960 --> 00:48:56,975
But I'm completely put off
by this cartilage

916
00:48:57,000 --> 00:48:58,695
and it's such a shame.

917
00:48:58,720 --> 00:49:00,895
I can't get much of the sauce
because you haven't served

918
00:49:00,920 --> 00:49:02,175
any on the side.

919
00:49:02,200 --> 00:49:04,855
You were taking so much time
to make that sauce.

920
00:49:04,880 --> 00:49:06,615
I was excited about it.

921
00:49:06,640 --> 00:49:10,615
And yet you don't serve
enough of it on the plate.

922
00:49:10,640 --> 00:49:14,455
Casrick's dessert is a chocolate
mousse set with gelatine,

923
00:49:14,480 --> 00:49:16,975
encased in a chocolate shell,

924
00:49:17,000 --> 00:49:19,215
served with poached strawberries,

925
00:49:19,240 --> 00:49:23,175
deep-fried caramelised walnuts
and a strawberry sauce.

926
00:49:24,880 --> 00:49:26,535
I feel like I've got
a little pirate's

927
00:49:26,560 --> 00:49:28,175
treasure chest of chocolate.

928
00:49:28,200 --> 00:49:29,415
It's lovely.

929
00:49:38,080 --> 00:49:40,215
I think the chocolate around
the outside on the mould,

930
00:49:40,240 --> 00:49:41,495
you've done that really well.

931
00:49:41,520 --> 00:49:44,215
Love the syrup. It's got
a great depth of flavour.

932
00:49:44,240 --> 00:49:46,455
I like your idea, but
I don't like the gelatine

933
00:49:46,480 --> 00:49:47,775
in the chocolate mousse.

934
00:49:47,800 --> 00:49:50,855
You didn't need it. A bit bouncy.

935
00:49:50,880 --> 00:49:56,695
Inside that really fine chocolate
work is a texture that's not

936
00:49:56,720 --> 00:49:58,815
as soft as I was expecting.

937
00:49:58,840 --> 00:50:00,615
But I love those flavours.

938
00:50:00,640 --> 00:50:02,655
Thank you.

939
00:50:02,680 --> 00:50:05,735
The walnuts, you know, dusted in
sugar like that and deep-fried,

940
00:50:05,760 --> 00:50:07,415
I really like that.

941
00:50:07,440 --> 00:50:09,615
I think it's the makings of
a great dessert.

942
00:50:09,640 --> 00:50:12,975
You need to play with a bit more
just to get that right.

943
00:50:13,000 --> 00:50:15,455
Thank you very much
for the feedback.

944
00:50:15,480 --> 00:50:16,775
I'll keep it in mind.

945
00:50:16,800 --> 00:50:18,215
Thank you very much.

946
00:50:19,480 --> 00:50:22,495
Yeah, I'm feeling a bit
frustrated because you know

947
00:50:22,520 --> 00:50:25,215
what the consequences are,
what the problems are,

948
00:50:25,240 --> 00:50:28,695
but sometimes when you're in a rush
mistakes happen.

949
00:50:32,360 --> 00:50:35,735
Last up is private chef Cecily,

950
00:50:35,760 --> 00:50:38,535
who's cooked seared fillet of beef

951
00:50:38,560 --> 00:50:40,655
topped with fried lotus root,

952
00:50:40,680 --> 00:50:44,215
fried shallot and garlic crisps

953
00:50:44,240 --> 00:50:46,255
with a yuzu ponzu sauce,

954
00:50:46,280 --> 00:50:49,615
served with a beef fat
and shiso leaf rice.

955
00:50:50,720 --> 00:50:53,215
Cecily, I like your presentation.

956
00:50:53,240 --> 00:50:54,695
It's very delicate.

957
00:51:03,440 --> 00:51:05,135
Your beef, beautifully done.

958
00:51:05,160 --> 00:51:07,535
Beautifully seared,
nicely caramelised.

959
00:51:07,560 --> 00:51:10,175
Love the little deep-fried
vegetables with garlic on top.

960
00:51:10,200 --> 00:51:11,375
I like the flavouring.

961
00:51:11,400 --> 00:51:12,575
It's delicious.

962
00:51:12,600 --> 00:51:15,895
Your lotus crisps start nutty
and finish a little bit bitter.

963
00:51:15,920 --> 00:51:18,615
And I like your shallots'
crispy sweetness.

964
00:51:18,640 --> 00:51:22,415
Your rice could do with
a little bit of seasoning.

965
00:51:22,440 --> 00:51:24,615
I really like the yuzu ponzu.

966
00:51:24,640 --> 00:51:27,215
You made your own dashi stock
that's in it.

967
00:51:27,240 --> 00:51:29,775
You've got citrus in there as well.

968
00:51:29,800 --> 00:51:32,615
And, you know, together,
it's a nice plate of food.

969
00:51:34,240 --> 00:51:37,935
Cecily's dessert is
a woodruff cream tart,

970
00:51:37,960 --> 00:51:41,015
topped with wild strawberries
and pistachios,

971
00:51:41,040 --> 00:51:44,175
served with apple jelly,
apple blossom

972
00:51:44,200 --> 00:51:46,055
and a pistachio crumb.

973
00:51:56,800 --> 00:51:59,295
I'm very much enjoying that
and I think it's very clever

974
00:51:59,320 --> 00:52:00,895
of you to add the woodruff.

975
00:52:00,920 --> 00:52:03,055
Woodruff is absolutely delightful.

976
00:52:03,080 --> 00:52:06,455
For me, it's like a cross
between coconut and vanilla.

977
00:52:06,480 --> 00:52:07,735
Fine pastry work.

978
00:52:07,760 --> 00:52:10,495
I really like an apple jelly
that's very refreshing.

979
00:52:10,520 --> 00:52:12,175
Well done.

980
00:52:12,200 --> 00:52:14,215
It's got some fresh
wild strawberries on top.

981
00:52:14,240 --> 00:52:15,575
Your tart case is nicely lined.

982
00:52:15,600 --> 00:52:16,975
The jelly is really nice and fun.

983
00:52:17,000 --> 00:52:18,975
It's got a lovely crunchy apple
going through it -

984
00:52:19,000 --> 00:52:20,375
it's nice and soft.

985
00:52:20,400 --> 00:52:23,415
But overall it's
an incredibly simple dessert.

986
00:52:23,440 --> 00:52:26,415
I think you could've done
a little bit more to this.

987
00:52:26,440 --> 00:52:32,095
As simple as it is, I actually see
promise in what you're playing with.

988
00:52:32,120 --> 00:52:36,215
If my young pastry chef came to me
with a dish like this,

989
00:52:36,240 --> 00:52:40,295
I'd be excited with the ideas
that are on it.

990
00:52:42,000 --> 00:52:44,095
I'm glad I didn't crash and burn.

991
00:52:44,120 --> 00:52:47,335
I was trying to keep it simple
so I didn't run out of time.

992
00:52:50,400 --> 00:52:51,815
Tough job on our hands.

993
00:52:51,840 --> 00:52:53,215
We've got one really good cook -

994
00:52:53,240 --> 00:52:54,855
really, really good cook.

995
00:52:54,880 --> 00:52:57,935
And we've got three people
that have had a very, very

996
00:52:57,960 --> 00:52:59,575
nervy start to the competition.

997
00:53:01,680 --> 00:53:04,535
Our standout cook by far was Ayesha.

998
00:53:04,560 --> 00:53:07,775
My goodness, isn't she full
of personality?

999
00:53:07,800 --> 00:53:09,455
Her food is original.

1000
00:53:09,480 --> 00:53:13,175
I absolutely devoured
that main course. I won't lie.

1001
00:53:13,200 --> 00:53:15,055
And that cake at the end there,

1002
00:53:15,080 --> 00:53:16,975
dipped in the syrup of cider,

1003
00:53:17,000 --> 00:53:19,375
lovely tahini cream that was
on the side, yeah, give me

1004
00:53:19,400 --> 00:53:22,135
another bucket of that, please.
That was delicious.

1005
00:53:22,160 --> 00:53:25,015
That lady is a talent,

1006
00:53:25,040 --> 00:53:28,335
and I think we're all agreed
that she goes through.

1007
00:53:28,360 --> 00:53:30,655
There was one chef in here
whose timing went awry,

1008
00:53:30,680 --> 00:53:32,695
didn't actually manage to
complete the dishes.

1009
00:53:32,720 --> 00:53:36,055
Casrick, I think, had a day
he would like to forget.

1010
00:53:36,080 --> 00:53:39,495
The pigeon, it wasn't
the dish he wanted.

1011
00:53:39,520 --> 00:53:41,855
I felt the chocolate mousse,
it didn't need gelatine.

1012
00:53:41,880 --> 00:53:44,775
It was just too hard. So there were
things on the plate I did like

1013
00:53:44,800 --> 00:53:46,695
and there was ideas there.

1014
00:53:46,720 --> 00:53:48,775
He just didn't execute them well,
unfortunately.

1015
00:53:48,800 --> 00:53:51,455
Disappointed for him because
he really needed to be strong

1016
00:53:51,480 --> 00:53:52,935
in his signature round.

1017
00:53:52,960 --> 00:53:54,495
Casrick's leaving the competition?

1018
00:53:54,520 --> 00:53:55,655
Yes, he is.

1019
00:53:55,680 --> 00:53:59,295
That leaves a conversation between
Cecily and Simon.

1020
00:53:59,320 --> 00:54:02,855
Simon, I thought, had a nervy
start with the skills test.

1021
00:54:02,880 --> 00:54:05,935
His scallop dish came
with strawberries!

1022
00:54:05,960 --> 00:54:09,975
He served up a raw dish of scallops
and served it with strawberries.

1023
00:54:10,000 --> 00:54:11,815
Unfortunately,
it didn't work for me.

1024
00:54:11,840 --> 00:54:13,935
His dessert, the panna cotta
was beautifully set.

1025
00:54:13,960 --> 00:54:15,215
The honeycomb was delicious.

1026
00:54:15,240 --> 00:54:17,535
Coming back with a dessert
that strong was

1027
00:54:17,560 --> 00:54:19,095
a great thing to see.

1028
00:54:20,280 --> 00:54:22,015
Cecily, interesting.

1029
00:54:22,040 --> 00:54:23,375
Nice-looking dishes.

1030
00:54:23,400 --> 00:54:25,895
The beef was nicely cooked.
She seared it beautifully well.

1031
00:54:25,920 --> 00:54:28,255
The ponzu dressing had
a great citrus flavour.

1032
00:54:28,280 --> 00:54:30,775
Her dessert, nice presentation,
nice and simple.

1033
00:54:30,800 --> 00:54:31,975
Sharp, clean.

1034
00:54:32,000 --> 00:54:33,255
Skill on show?

1035
00:54:33,280 --> 00:54:34,975
Not as much as I would have liked...

1036
00:54:35,000 --> 00:54:37,975
But great ideas, exciting ideas.

1037
00:54:38,000 --> 00:54:40,855
I suppose the question is,
does Cecily's food have enough

1038
00:54:40,880 --> 00:54:43,055
skill and ambition to
put her through?

1039
00:54:43,080 --> 00:54:46,415
Simon does have experience
and a certain amount of skill.

1040
00:54:46,440 --> 00:54:51,615
But is the quality of his dessert
good enough to save him

1041
00:54:51,640 --> 00:54:55,055
from the disappointing scallop dish?

1042
00:54:55,080 --> 00:54:58,015
SIMON: To go through to
the next stage would be mega.

1043
00:54:58,040 --> 00:55:02,535
I would be really, really over
the moon to give it another go

1044
00:55:02,560 --> 00:55:05,655
and to show them a bit more of
what I can do.

1045
00:55:05,680 --> 00:55:07,295
CECILY: You just never know, do you?

1046
00:55:07,320 --> 00:55:10,135
But I've got a lot more skills
that I can prove to them

1047
00:55:10,160 --> 00:55:11,695
that I have.

1048
00:55:19,840 --> 00:55:22,295
Coming in here and showcasing
your skills,

1049
00:55:22,320 --> 00:55:24,215
it isn't easy - we know.

1050
00:55:24,240 --> 00:55:27,255
That was a fantastic cook-off
and you all gave it everything.

1051
00:55:27,280 --> 00:55:29,655
And we thank you for that.

1052
00:55:29,680 --> 00:55:33,255
There was one standout
chef here today.

1053
00:55:33,280 --> 00:55:34,935
Ayesha, take a bow, Chef.

1054
00:55:34,960 --> 00:55:36,775
That was just stunning.
Thank you.

1055
00:55:36,800 --> 00:55:38,575
Absolutely brilliant.
Thank you so much.

1056
00:55:38,600 --> 00:55:40,095
Absolutely brilliant.

1057
00:55:42,080 --> 00:55:45,735
The first chef leaving
the competition...

1058
00:55:48,200 --> 00:55:49,495
...Casrick.

1059
00:55:49,520 --> 00:55:50,735
Sorry to see you go.

1060
00:55:50,760 --> 00:55:52,175
Thank you very much indeed.

1061
00:56:01,880 --> 00:56:04,935
The second chef leaving is...

1062
00:56:12,520 --> 00:56:14,055
...Simon.

1063
00:56:14,080 --> 00:56:15,535
Simon, it was a tight thing.

1064
00:56:15,560 --> 00:56:17,775
Good to have met you. Thank you.

1065
00:56:21,080 --> 00:56:25,375
SIMON: I think I gave it my all
and it was not my day today.

1066
00:56:25,400 --> 00:56:26,935
And that's fair enough.

1067
00:56:26,960 --> 00:56:29,415
But the experience was incredible.

1068
00:56:31,040 --> 00:56:35,015
You have to go through life and fail
sometimes. That's how we learn.

1069
00:56:35,040 --> 00:56:37,615
It's no use if you're
always getting compliments

1070
00:56:37,640 --> 00:56:39,415
and you never try anything.

1071
00:56:39,440 --> 00:56:41,335
That's how you cope mentally.

1072
00:56:44,720 --> 00:56:46,775
Well done, the pair of you.

1073
00:56:48,640 --> 00:56:52,215
I'm pleased. I'm really pleased.
I'm really, really relieved!

1074
00:56:52,240 --> 00:56:56,935
I'm glad that they saw that
there was some promise in me.

1075
00:56:58,520 --> 00:57:01,495
The Middle Eastern pantry, the
Aladdin's cave that is my brain,

1076
00:57:01,520 --> 00:57:03,215
I've got plenty more in there.

1077
00:57:03,240 --> 00:57:07,535
So hopefully I can give them
some more tasty things to eat.

1078
00:57:10,680 --> 00:57:12,255
Next time...

1079
00:57:12,280 --> 00:57:14,575
The last four hopefuls...

1080
00:57:14,600 --> 00:57:15,775
Hey!

1081
00:57:15,800 --> 00:57:17,135
...fight for their place...

1082
00:57:17,160 --> 00:57:18,255
Oh, oh...

1083
00:57:18,280 --> 00:57:20,175
Feeling the pressure? Yes!

1084
00:57:20,200 --> 00:57:21,615
...in the quarterfinal.

1085
00:57:21,640 --> 00:57:23,695
This was a fantastic Skills Test
to watch.

1086
00:57:23,720 --> 00:57:26,175
You can't not love a doughnut.

1087
00:57:26,200 --> 00:57:27,455
I've got the shakes.

1088
00:57:27,480 --> 00:57:28,495
Come on.

1089
00:57:28,520 --> 00:57:29,855
Yeah, tight, tight.

1090
00:57:29,880 --> 00:57:32,015
That looks like an autumnal walk
through a forest.

1091
00:57:32,040 --> 00:57:33,135
I love that.

1092
00:57:33,160 --> 00:57:36,015
You came here to fight for
something. This starts right now.