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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
Professional MasterChef Champion.

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Tonight, the last four 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 naturally very competitive and
I try and hide it a lot of the time,

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but this is a place where I feel
it can come out in full.

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I'm still nervous,
but I will be on fire later.

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My sort of ethos is
hit and hope most of the time.

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It usually lands on its feet,
so that's good, and that's

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how I'm going to approach this.

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Being here doesn't really feel
real yet.

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Obviously, it'll be a bit more real

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when the judges are staring
right at you.

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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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The last four chefs of this year's
competition. How about that?

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First up, of course, Skills Test.

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Monica, what are you going
to get them to do, please?

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I would like our chefs to make us
a cavatelli pasta dish

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with chicken oysters, some
cime di rapa and a chicken sauce.

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Cavatelli is made by hand.

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What shape is it, then?
Like a little shell, pasta shells.

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It means little cave.

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The chicken oysters,
that's the cook's little present,

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because you only get two of them,
don't you?

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Prise them out with your thumb
if you know where to find them.

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Underneath the chicken,
just before the legs.

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Right. Monica, 20 minutes.
Put it together, please.

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The pasta dough is premade
for our chefs.

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The first thing is to make
these little logs like this.

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These are quite small,
and we want enough for a portion.

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Cut the pasta the same size.

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At the moment,
they look like little gnocchi.

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You just sort of push it
away from you. Brilliant!

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That looks like a little clams hell.

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So, this board has little ridges
on it,

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so if they can't do it
with the fingers,

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they can just push it up there.

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And that's an easier way to do it.

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Yay!

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I'm going to cook off my
chicken oysters.

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There's always a fight
in our household

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because there's three of us and
there's two oysters on the chicken!

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Gently colour the chicken oysters,
seal them off.

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I'm adding my chopped shallots.

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A little bit of garlic,

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and I've just deglazed it
with a touch of wine.

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In goes my pasta.

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Once the cookery starts,
it's not going to take long

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to cook the oysters. It doesn't take
long to cook the pasta.

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No, this will literally be minutes.

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So, I've reduced the wine down.

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Touch of Madeira on there, let that
reduce down as well.

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Touch of stock.

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Wow.

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You'll see the pasta
starts to float to the top -

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it means they've cooked.

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I'm also making a little garnish
with the Parmesan,

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just a little tuile
or a little crisp to go on my pasta.

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They don't have to make that.

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They'll probably just grate it
over the top.

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Completely up to our chefs.

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The last thing I'm going to do
is prepare our cime di rapa.

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Rapeseed oil.
That is the top of the plant.

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It's beautiful. It's bitter.

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It's a cross between a light cabbage
and a chicory.

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So, I'm just wilting the greens
into the sauce.

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Beautiful.

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It's a one-pot wonder, isn't it,
really? It's all about the process.

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Flavour on top of flavour
on top of flavour,

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but it's understanding
how to work them.

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It's a bowl of pasta.

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It's more than that!

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Can't go wrong with a little bit
of Parmesan, I think, on your pasta.

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Hey, look at that!

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And there we have it, guys.

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My cavatelli pasta
with chicken oysters,

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cime di rapa and a chicken sauce
to go with it.

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Well, you know me,
I love the food of Italy.

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I think that's a beautiful dish.

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I hope our chefs can work it out.

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Pasta making, I think,
is essential skills.

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I think what's interesting is
that there's no rolling pin.

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Without the rolling pin,

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it does sort of point towards
the method that you use.

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Marcus, you are going to watch
the making of the cavatelli

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from your own little telly
and we will have you back

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here for the tasting. I'm going
to be watching this very closely.

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Come on.
I'm looking forward to this.

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Let's get them in. Let's do it.

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Here we go, the last heat.

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NARRATOR: First to face Monica's
Skills Test is 29-year-old Lindsay.

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He grew up in Scotland
but is now chef patron

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of a restaurant in Newcastle.

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During lockdown, I started doing
some Sunday lunch

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takeaways from home,

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then proceeded to evolve into
doing pop-ups.

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Got great traction,
kind of unexpected,

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built up a little bit of money
and managed to find our own place

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which we opened last year.

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My food style is
definitely creative.

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I'm trying to come up with something
I've never seen before,

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to keep it interesting.

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My dream is to try and get a star.

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I'm hopeful for the next couple
of years, that's something

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that could be attainable.

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Hello, Lindsay. Hi.

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This Skills Test was set
by this incredible chef, Monica.

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Hi. I would like you to make
for us cavatelli pasta

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served with chicken oysters and
sauce and a garnish of cime di rapa.

115
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OK. Have you seen the shape
of cavatelli before?

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I'll be honest with you,
I can't quite picture it in my head.

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It's not filled pasta.

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As long as you can make us
some little hollows

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that will pick up the sauce. OK.

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Right, Lindsay, 20 minutes.

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Good luck. Thanks.

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Where in Scotland
are you from, Lindsay?

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A little village
just south of Edinburgh.

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It's the middle of nowhere.

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I lived up there until I was about
18 and then moved down to Newcastle.

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Do you work in a restaurant? Yes.

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So I was lucky enough to be able
to open my own place last year.

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How old are you, Lindsay? I'm 29.

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That's impressive, my friend.
Thank you.

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Lindsay, what's the plan?

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I need to get the sauce ready.
Going to do the pasta after that.

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And then I'm going to fry off
the chicken. Brilliant.

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Tell me what's in your sauce,
please.

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I've got some garlic and shallots,
that I've lightly sweated off,

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and I'm putting some wine in it
and reducing that down.

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Got a plan. Hopefully.

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Poured a lot of stock into that
saucepan.

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He didn't really need to do that.

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You've had 6 minutes,
so you've got 14 minutes left.

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So, your own restaurant
before you're 30.

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So what's the next stage
of your ambitious life plan?

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Things changed slightly.

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I had a little boy three months ago
now. Congratulations.

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So now it's just a way of finding
a nice life balance

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in between running a restaurant
and being able to spend some time

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with my kid.

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Work life balance...and
you've entered MasterChef?! Yeah.

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It doesn't really quite compute,
does it?

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Can you win the competition?

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If I can work out how to do this
pasta, then...! One step at time.

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He's getting a little dense, but
then he's sort of flattening them

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out by touching it again afterwards.

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He just needs to do it all
in one go, on the board.

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They don't look like they've got
any uniformity whatsoever.

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You must make pasta, don't you,
in your own restaurant?

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Yeah, it's something | enjoy making.

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I'm kicking myself now
for not making this before.

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Your sauce is reducing,
your cime di rapa is on,

159
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but you still need to cook
the oysters.

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Yes, it should be OK. Should be OK.

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Now, he needs to build the dish
around that pan

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because that's where your
flavour is - right in there.

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How's the pasta tasting?
Needs a little bit more salt.

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Probably about a minute off now.
It's all coming together.

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Fingers crossed.

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Watch your oyster,
the butter's burning.

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Ugh-ugh. One side have burnt
and the other side, they're fine.

168
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That's not how you cook
a chicken oyster.

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Right, you done?

170
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Yeah.

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00:09:07,400 --> 00:09:09,535
Hi, Lindsay. How are you?
Good, thanks.

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That was a good watch,
until the last five minutes. Yeah.

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You got it done, though.
Well done. Thanks.

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You didn't know
what the pasta shape was.

175
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It's sort of chewy and thick.

176
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Yeah. The making of your sauce...

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You deglazed it, reduced it,
add garlic in there.

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It was great to see.

179
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It's a shame you took your eye off
in the last five minutes

180
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because your chicken oysters
sort of cooked on one side,

181
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raw on the other.

182
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Stay focused.
Not a bad start, though.

183
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Have a plan before you start
and try and stick to it,

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because what you do have with
your pasta is there's no uniformity.

185
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OK.

186
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Your pasta is quite firm,
but looking at your processes,

187
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I think you're OK.

188
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I think you've proved you have
a certain amount of knowledge.

189
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Well done. Thank you.

190
00:10:06,440 --> 00:10:08,015
Could have gone better.

191
00:10:08,040 --> 00:10:09,775
Didn't mess up too badly,

192
00:10:09,800 --> 00:10:12,575
so I'm going to take that
as a positive.

193
00:10:12,600 --> 00:10:15,055
Nothing seriously went wrong
and nothing seriously went good,

194
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so in the middle is OK for now.

195
00:10:22,400 --> 00:10:24,735
Next to put his skills to the test

196
00:10:24,760 --> 00:10:27,855
is 26-year-old
private chef Tristan.

197
00:10:30,480 --> 00:10:32,655
I work all around the world.

198
00:10:32,680 --> 00:10:35,055
Some crazy places,
which is great fun.

199
00:10:35,080 --> 00:10:38,055
Cooking so many different houses
for so many different clients.

200
00:10:38,080 --> 00:10:41,335
It's one of the most rewarding jobs
you can have, I think.

201
00:10:41,360 --> 00:10:44,415
My ethos behind every plate I do

202
00:10:44,440 --> 00:10:47,335
is never really to use any dairy.

203
00:10:47,360 --> 00:10:49,495
I'm allergic to it.

204
00:10:49,520 --> 00:10:51,935
I may use it
in things that I have to.

205
00:10:53,720 --> 00:10:56,455
I feel there are more delicate
flavours to be had

206
00:10:56,480 --> 00:10:58,175
from not using any dairy.

207
00:10:59,800 --> 00:11:03,935
The dream for me is to have my own
restaurant, cooking my own food,

208
00:11:03,960 --> 00:11:06,575
hopefully back up in my home
in Norfolk.

209
00:11:06,600 --> 00:11:10,855
I feel like MasterChef is the next
step, pushing towards my end goal.

210
00:11:13,880 --> 00:11:15,255
How are you, Tristan?

211
00:11:15,280 --> 00:11:18,215
Yeah, very, very well, thank you.
Heartbeat's going, as always.

212
00:11:18,240 --> 00:11:21,015
I would like you to make for us
cavatelli pasta

213
00:11:21,040 --> 00:11:25,015
with chicken oysters, cooked
with a sauce and some cime di rapa.

214
00:11:25,040 --> 00:11:26,495
Perfect. Thank you.

215
00:11:26,520 --> 00:11:28,415
How does cavatelli sound for you?

216
00:11:28,440 --> 00:11:30,415
I've heard of it.
I've never made it before.

217
00:11:30,440 --> 00:11:32,815
But I think I'll just use
an instinct

218
00:11:32,840 --> 00:11:34,255
and hope that I can get there.

219
00:11:34,280 --> 00:11:35,655
That's all we can hope for.

220
00:11:35,680 --> 00:11:37,815
We are aware of your dairy
intolerance.

221
00:11:37,840 --> 00:11:39,855
We've taken the butter
and the cheese away. Thank you.

222
00:11:39,880 --> 00:11:41,735
That's very kind.
You've just got the olive oil.

223
00:11:41,760 --> 00:11:42,935
Thank you.

224
00:11:42,960 --> 00:11:44,655
Tristan, 20 minutes, good luck.

225
00:11:47,720 --> 00:11:49,215
Good knife skills.

226
00:11:49,240 --> 00:11:50,975
Ah, look at that.

227
00:11:51,000 --> 00:11:53,455
Where are you from, Tristan?
Where were you brought up?

228
00:11:53,480 --> 00:11:55,095
I'm from West Norfolk.

229
00:11:55,120 --> 00:11:57,655
A little bit south of King's Lynn
if you know it.

230
00:11:57,680 --> 00:11:59,375
Sort of seaside town.

231
00:11:59,400 --> 00:12:00,695
We're farmers there.

232
00:12:00,720 --> 00:12:04,135
Is this where your love of food
comes from? Yes, massively so.

233
00:12:04,160 --> 00:12:06,495
I think all the produce up there,
the seafood especially,

234
00:12:06,520 --> 00:12:08,455
it's definitely where my love
comes from, for sure.

235
00:12:08,480 --> 00:12:10,175
So what's your ambition now?

236
00:12:10,200 --> 00:12:12,735
Really, to have a restaurant
up in Norfolk.

237
00:12:15,200 --> 00:12:17,655
So, Tristan, what's the plan?

238
00:12:17,680 --> 00:12:22,295
Getting a sauce on. The chicken is
going to go in, deglaze it,

239
00:12:22,320 --> 00:12:24,855
get some flavour into it.
Make sure it's cooked.

240
00:12:24,880 --> 00:12:26,695
Move on to the pasta, get that cut.

241
00:12:26,720 --> 00:12:28,335
Then I'm going to move
on to the last element,

242
00:12:28,360 --> 00:12:31,015
just blanch that and toss it over
for a little garnish.

243
00:12:31,040 --> 00:12:33,415
Tristan, that sounds like a very
decent plan to me.

244
00:12:33,440 --> 00:12:34,655
I hope so!

245
00:12:34,680 --> 00:12:37,535
I've brought my own cheese
to add later. Ha! Good.

246
00:12:42,440 --> 00:12:44,695
It's just looking a bit rustic,
a bit rough.

247
00:12:47,160 --> 00:12:49,135
This dish is more sophisticated
than that.

248
00:12:50,440 --> 00:12:53,815
What you don't want to do is boil
the chicken. That is boiling.

249
00:12:53,840 --> 00:12:55,495
Just reducing down that Madeira.

250
00:12:55,520 --> 00:12:57,655
Going to add the stock now

251
00:12:57,680 --> 00:13:00,615
and then just let them slowly
simmer in there.

252
00:13:03,040 --> 00:13:04,935
You're coming up to halfway there.

253
00:13:04,960 --> 00:13:07,095
If he leaves them in that pan
for another ten minutes,

254
00:13:07,120 --> 00:13:09,935
then, they are definitely
going to be overcooked.

255
00:13:14,760 --> 00:13:16,495
That's good.

256
00:13:16,520 --> 00:13:18,055
Nice and thin.

257
00:13:22,760 --> 00:13:25,615
So, what are you thinking
with your pasta there?

258
00:13:25,640 --> 00:13:28,335
Well, I think I'm just going to roll
it onto the little tool there,

259
00:13:28,360 --> 00:13:32,175
and hoping come out little small
bits which have nice curves

260
00:13:32,200 --> 00:13:34,055
and it'll sop up all that sauce.

261
00:13:38,720 --> 00:13:40,895
Not what Monica did,

262
00:13:40,920 --> 00:13:42,375
but he's got unity there.

263
00:13:42,400 --> 00:13:44,095
He's got uniformity, which is good.

264
00:13:50,480 --> 00:13:52,775
You've got to think about bringing
this dish together.

265
00:13:52,800 --> 00:13:54,935
You've got a minute. Yep.

266
00:14:00,960 --> 00:14:03,095
He would have been better
getting it into the pan

267
00:14:03,120 --> 00:14:06,335
and wrapping everything together.

268
00:14:06,360 --> 00:14:09,135
That's what pasta cookery is
all about.

269
00:14:09,160 --> 00:14:10,935
All done? All done.

270
00:14:18,040 --> 00:14:20,855
That was going OK until
you started to plate up.

271
00:14:20,880 --> 00:14:22,655
Oh, no!

272
00:14:22,680 --> 00:14:24,495
I hope it tastes better
than it looks.

273
00:14:30,360 --> 00:14:34,415
Tristan, I like that you tried to
keep this pasta as uniform

274
00:14:34,440 --> 00:14:35,935
as possible in size.

275
00:14:35,960 --> 00:14:38,855
The making of your sauce, you had
shallots in there, lots of garlic.

276
00:14:38,880 --> 00:14:41,215
Quite rustic in the way
that you were making it

277
00:14:41,240 --> 00:14:44,095
and that's fine.
You know, it tastes good. OK.

278
00:14:44,120 --> 00:14:47,215
You watered your cime di rapa
in one pan, and then the pasta

279
00:14:47,240 --> 00:14:48,615
went on top of that.

280
00:14:48,640 --> 00:14:51,415
Yet it would have been great
to see it all fold into the pan

281
00:14:51,440 --> 00:14:53,375
that you had the chicken oysters in.

282
00:14:53,400 --> 00:14:56,415
But not a bad start, though,
Tristan.

283
00:14:56,440 --> 00:14:59,015
I don't think it's a good idea
to drop the chicken oyster

284
00:14:59,040 --> 00:15:01,375
into the pan with the sauce
and just let it cook.

285
00:15:01,400 --> 00:15:03,175
It's such a delicate thing.

286
00:15:03,200 --> 00:15:05,135
You've got to really nurture them.

287
00:15:05,160 --> 00:15:07,455
But there were some lovely
knife skills on show,

288
00:15:07,480 --> 00:15:09,055
lovely pasta work on show,

289
00:15:09,080 --> 00:15:12,455
and you've got a lovely manner
around the kitchen.

290
00:15:12,480 --> 00:15:14,135
That's a pretty good start.

291
00:15:14,160 --> 00:15:16,295
Let's hope for better presentation
in the next round.

292
00:15:16,320 --> 00:15:19,015
Thank you, Tristan. Thank you very
much indeed. Thank you.

293
00:15:22,360 --> 00:15:24,335
I think there's a lot more to come
from him.

294
00:15:24,360 --> 00:15:27,295
We may have found the non-dairy
cream of the crop.

295
00:15:27,320 --> 00:15:29,015
TRISTAN EXHALES

296
00:15:29,040 --> 00:15:31,615
In hindsight, I definitely
would have plated differently,

297
00:15:31,640 --> 00:15:35,255
but everything else seemed to go OK
and Gregg said it was a good start,

298
00:15:35,280 --> 00:15:36,575
so I'll take that.

299
00:15:41,280 --> 00:15:44,695
The last Skills Test of
this year's competition.

300
00:15:44,720 --> 00:15:47,375
Make it a good 'un, Marcus.
What have we got?

301
00:15:47,400 --> 00:15:51,975
I'd like our chefs to make a poached
pineapple served with a sabayon

302
00:15:52,000 --> 00:15:53,975
and a garnish of toffee popcorn.

303
00:15:54,000 --> 00:15:55,415
Brilliant. I love that.

304
00:15:55,440 --> 00:15:58,095
I think two out of three,
they might manage.

305
00:15:58,120 --> 00:15:59,895
20 minutes - not a lot of time.

306
00:15:59,920 --> 00:16:02,495
Marcus, please, off you go.

307
00:16:02,520 --> 00:16:04,815
Before we start to prep
the pineapple, it's important

308
00:16:04,840 --> 00:16:06,895
to get the cooking liquid on.

309
00:16:06,920 --> 00:16:09,535
The reason for poaching it
is to incorporate

310
00:16:09,560 --> 00:16:11,455
some of these fabulous flavours.

311
00:16:11,480 --> 00:16:14,095
In here we've got water,
some brown sugar.

312
00:16:14,120 --> 00:16:17,175
We've got our rum - lots of it.

313
00:16:17,200 --> 00:16:18,655
Got some cinnamon sticks,

314
00:16:18,680 --> 00:16:21,535
pink peppercorns - just crush
those up in your hands.

315
00:16:21,560 --> 00:16:23,455
And some star anise.

316
00:16:23,480 --> 00:16:26,135
But they can use whatever it is
that they want?

317
00:16:26,160 --> 00:16:27,615
As long as it's poached

318
00:16:27,640 --> 00:16:30,135
and as long as there is some
added flavour, added value.

319
00:16:31,800 --> 00:16:35,015
So, now I'm going to get
to our pineapple, cut that down.

320
00:16:35,040 --> 00:16:36,895
Taking off the skin.

321
00:16:36,920 --> 00:16:38,815
I'm taking out the little eyes.

322
00:16:38,840 --> 00:16:42,575
How they serve it and how much
pineapple is entirely up to them.

323
00:16:42,600 --> 00:16:45,815
Juicy pineapple is just so good.

324
00:16:45,840 --> 00:16:47,335
Do you like pina colada?

325
00:16:47,360 --> 00:16:49,175
Love pina colada.

326
00:16:49,200 --> 00:16:52,055
Our stock syrup
has come up to the boil

327
00:16:52,080 --> 00:16:53,575
and then just drop in the pineapple.

328
00:16:53,600 --> 00:16:57,575
That pineapple is just going to soak
up all those flavours.

329
00:16:57,600 --> 00:17:01,215
You're make a cartouche.
Why not a saucepan lid?

330
00:17:01,240 --> 00:17:05,015
That just helps the stock
just roll underneath and just coat

331
00:17:05,040 --> 00:17:07,175
any pineapple
that's sticking up there.

332
00:17:09,400 --> 00:17:12,775
Now, our sabayon,
which is three egg yolks,

333
00:17:12,800 --> 00:17:15,095
and just a couple of spoons
of sugar.

334
00:17:15,120 --> 00:17:18,855
Sabayon, is it a standard bit
of the curriculum for a chef?

335
00:17:18,880 --> 00:17:21,575
I think it's a little bit
more specialist because a sabayon

336
00:17:21,600 --> 00:17:23,975
lends itself to the base of quite
a few desserts,

337
00:17:24,000 --> 00:17:27,535
various different parfaits,
different glazes, different dishes.

338
00:17:27,560 --> 00:17:28,855
I agree.

339
00:17:28,880 --> 00:17:31,575
It can be folded into mousses
or into ganache, for example.

340
00:17:33,600 --> 00:17:36,455
Sabayon can be any flavour,
can't it? Absolutely.

341
00:17:36,480 --> 00:17:39,175
You can add whatever liqueur
you want to it.

342
00:17:39,200 --> 00:17:40,975
Some almond liqueur there.

343
00:17:42,640 --> 00:17:45,695
You can see Marcus
is controlling the heat.

344
00:17:45,720 --> 00:17:47,495
It's really important.

345
00:17:47,520 --> 00:17:50,735
And if they walk away from that,
it will start to scramble.

346
00:17:50,760 --> 00:17:52,695
Right, ribbon stage.

347
00:17:52,720 --> 00:17:55,295
You know when you get to the ribbon
stage, just lift up your whisk

348
00:17:55,320 --> 00:17:58,815
and you get a little ribbon
sitting on top. Hey!

349
00:17:58,840 --> 00:18:00,375
Now, popcorn.

350
00:18:00,400 --> 00:18:03,535
I'm just going to put some
of these kernels into the dry pan.

351
00:18:03,560 --> 00:18:05,815
Lid on. Every now and again
just give them a shake.

352
00:18:05,840 --> 00:18:07,735
You don't want to catch too much
on the bottom.

353
00:18:11,200 --> 00:18:13,255
I love this,
when you're showing kids.

354
00:18:15,000 --> 00:18:16,215
It just makes you laugh.

355
00:18:16,240 --> 00:18:18,335
Marcus, I've never seen you
so happy.

356
00:18:18,360 --> 00:18:20,335
When you say the kids enjoy it,
Marcus,

357
00:18:20,360 --> 00:18:22,375
did you mean kids with beards?
Look at him!

358
00:18:22,400 --> 00:18:24,335
THEY LAUGH

359
00:18:26,320 --> 00:18:28,415
Now on to the toffee,

360
00:18:28,440 --> 00:18:30,975
which the popcorn will go into,

361
00:18:31,000 --> 00:18:33,095
which is butter, brown sugar...

362
00:18:34,800 --> 00:18:38,495
...and a very good, generous glug
of golden syrup.

363
00:18:38,520 --> 00:18:40,095
Wow. Look at that.

364
00:18:41,600 --> 00:18:44,815
You don't probe the temperature
there, you just do it by eye?

365
00:18:44,840 --> 00:18:46,175
Yep, that's it.

366
00:18:46,200 --> 00:18:49,975
You're looking for the caramel
to look really thick.

367
00:18:50,000 --> 00:18:53,415
The colour's not going to change
much unless it's burnt.

368
00:18:53,440 --> 00:18:56,175
You should keep whisking it
cos you don't want it to split.

369
00:18:56,200 --> 00:19:00,335
You can start to see it's getting
thicker, thicker, thicker.

370
00:19:00,360 --> 00:19:02,135
We just put in our popcorn.

371
00:19:05,800 --> 00:19:07,735
And there we have toffee popcorn.

372
00:19:07,760 --> 00:19:09,735
Lovely.

373
00:19:09,760 --> 00:19:12,015
And then we're pretty much ready
to go.

374
00:19:15,560 --> 00:19:17,495
Pineapple, rum, sugar.

375
00:19:17,520 --> 00:19:19,055
That's the Caribbean.

376
00:19:22,080 --> 00:19:23,895
Love the glaze of the sabayon.

377
00:19:23,920 --> 00:19:27,415
It's an extra treat, isn't it?
Hmm. A bit of fun on the plate.

378
00:19:27,440 --> 00:19:29,855
Then we've got some little
popcorn shoots here, too.

379
00:19:32,360 --> 00:19:34,975
Poached pineapple,
served with a sabayon

380
00:19:35,000 --> 00:19:36,935
and a garnish of toffee popcorn.

381
00:19:36,960 --> 00:19:39,295
That's fabulous. Come on!

382
00:19:39,320 --> 00:19:40,935
That looks amazing.

383
00:19:42,720 --> 00:19:45,935
Cor blimey!
That is one boozy pineapple.

384
00:19:45,960 --> 00:19:48,335
Not 'alf!
Yeah, it's for mums and dads.

385
00:19:48,360 --> 00:19:51,095
Wow. It's always good to end up
on a bit of fun.

386
00:19:52,960 --> 00:19:56,895
It's a beautiful, beautiful dessert,
but it's going to take quite a bit

387
00:19:56,920 --> 00:19:58,495
of skill to put that together,
though.

388
00:19:58,520 --> 00:20:00,375
I think the poaching, they can do.

389
00:20:00,400 --> 00:20:03,135
The sabayon, they might not know
so well, but they can try

390
00:20:03,160 --> 00:20:06,255
and figure it out that it needs to
be cooked on a bain-Marie.

391
00:20:06,280 --> 00:20:09,335
And popcorn, it might not be exactly
like you've made it,

392
00:20:09,360 --> 00:20:11,495
but they could do a caramel and put
the popcorn

393
00:20:11,520 --> 00:20:12,895
through that as well. Yeah.

394
00:20:12,920 --> 00:20:15,975
Monica, you're off
to the observation room. All right,

395
00:20:16,000 --> 00:20:17,935
we'll have you back in
for the tasting.

396
00:20:17,960 --> 00:20:19,935
Brilliant. We'll see you soon.

397
00:20:21,480 --> 00:20:24,375
The last group of chefs, Marcus.
Come on, let's get them in.

398
00:20:24,400 --> 00:20:25,695
Yep. Let's do it.

399
00:20:25,720 --> 00:20:29,095
NARRATOR: First to tackle
Marcus's Skills Test is Tom...

400
00:20:29,120 --> 00:20:30,215
Hello.

401
00:20:30,240 --> 00:20:34,415
...a 24-year-old sous-chef who works
in a luxury hotel in Sussex.

402
00:20:34,440 --> 00:20:37,015
You all right? I'M all right.

403
00:20:37,040 --> 00:20:39,255
You? Slightly terrified.
CHUCKLES

404
00:20:40,920 --> 00:20:43,615
I'm 24, so I'm still quite new
into cooking.

405
00:20:43,640 --> 00:20:46,455
I'm classically trained. I went
to Westminster Kingsway in London.

406
00:20:46,480 --> 00:20:49,375
I'm from a cooking background.

407
00:20:49,400 --> 00:20:51,055
Sort of through my blood.

408
00:20:52,560 --> 00:20:54,335
My mum works as a pastry chef.

409
00:20:54,360 --> 00:20:56,815
My dad is an exec chef at a hotel.

410
00:20:58,200 --> 00:21:00,455
Hopefully in a few years
I'll be the better chef,

411
00:21:00,480 --> 00:21:02,175
but it's definitely still him
for now.

412
00:21:02,200 --> 00:21:03,855
He's got a couple of hundred years
on me.

413
00:21:05,920 --> 00:21:08,495
So the best thing about being a chef
is just the sort of constant

414
00:21:08,520 --> 00:21:11,015
creativity you can sort of showcase.

415
00:21:11,040 --> 00:21:14,575
My style is traditional food
done well.

416
00:21:14,600 --> 00:21:16,655
It'd be nice to cook for the judges.

417
00:21:16,680 --> 00:21:19,215
My brother Charlie, he loves
watching clips of Gregg reacting

418
00:21:19,240 --> 00:21:21,855
to nice puddings, so if I could make
one of them,

419
00:21:21,880 --> 00:21:23,535
then, that'd be absolutely ideal.

420
00:21:25,480 --> 00:21:27,095
I hope for the best,

421
00:21:27,120 --> 00:21:28,495
but expect the worst.

422
00:21:31,160 --> 00:21:34,055
Tom, welcome to MasterChef.
Thanks for having me.

423
00:21:34,080 --> 00:21:39,095
This Skills Test was set
by the incomparable Marcus Wareing.

424
00:21:39,120 --> 00:21:40,535
OK.

425
00:21:40,560 --> 00:21:42,775
This is a dessert. Nice.

426
00:21:42,800 --> 00:21:44,415
How's that? Yeah, sounds good.

427
00:21:44,440 --> 00:21:47,335
You're good with pudding?
I love pastry, so... Good man.

428
00:21:47,360 --> 00:21:50,375
Nice one, Tom. I think that's
the first one who's ever said that,

429
00:21:50,400 --> 00:21:51,535
walking into pastry.

430
00:21:51,560 --> 00:21:54,575
Poached pineapple, serve it
with a sabayon, toffee popcorn.

431
00:21:54,600 --> 00:21:56,695
20 minutes. Let's go.

432
00:22:04,000 --> 00:22:05,215
Tom, what's your plan?

433
00:22:05,240 --> 00:22:07,935
I'm just getting the poaching
liquid on. OK.

434
00:22:07,960 --> 00:22:09,735
Muscovado sugar.

435
00:22:09,760 --> 00:22:12,215
Nice mix of rum, spices in there.

436
00:22:19,200 --> 00:22:21,895
I'm just going to get the pineapple
in, cos I think that'll probably

437
00:22:21,920 --> 00:22:24,215
take the longest.
Sabayon, I know what that is -

438
00:22:24,240 --> 00:22:28,295
it's just whipped-up egg yolks,
sugar, and then a bit of alcohol.

439
00:22:28,320 --> 00:22:31,175
I assume you want it glazed because
you've got a blowtorch there.

440
00:22:31,200 --> 00:22:33,695
Good man.
Tom knows what a sabayon is.

441
00:22:33,720 --> 00:22:36,335
I'm really liking
the sound of his plan.

442
00:22:37,800 --> 00:22:39,655
His pineapple is poaching.

443
00:22:46,360 --> 00:22:48,895
Pineapple's under way. Yeah.
Poaching liquor is done.

444
00:22:48,920 --> 00:22:52,175
You've got everything in there?
Yeah. Tom, you're doing very well.

445
00:22:54,680 --> 00:22:57,895
Now, a lot of chefs really hate
pastry challenges.

446
00:22:57,920 --> 00:23:00,815
I just think it's great to sort
of know a bit of everything.

447
00:23:00,840 --> 00:23:03,055
I'm not going to lie, I've not made
popcorn in a pan

448
00:23:03,080 --> 00:23:05,055
in quite a long time.
I always use Chef Mike.

449
00:23:05,080 --> 00:23:06,815
Who's Chef Mike?

450
00:23:06,840 --> 00:23:09,335
Microwave.
THEY LAUGH

451
00:23:12,280 --> 00:23:14,455
I've never heard it called that
before!

452
00:23:14,480 --> 00:23:16,695
You've never heard that? Chef Mike!

453
00:23:16,720 --> 00:23:19,175
There's not many chefs making us
laugh like that.

454
00:23:20,760 --> 00:23:21,975
Come on.

455
00:23:23,800 --> 00:23:25,695
It will pop,
I'm just being impatient.

456
00:23:25,720 --> 00:23:26,895
You've got 12 minutes left.

457
00:23:26,920 --> 00:23:28,455
Your sabayon's now under way,

458
00:23:28,480 --> 00:23:31,495
your pineapple's poaching,
popcorn's cooking. Yeah.

459
00:23:33,560 --> 00:23:34,815
Popping now.

460
00:23:38,200 --> 00:23:40,655
Sabayon's thickening up nicely.

461
00:23:43,320 --> 00:23:44,735
Why have you come onto MasterChef?

462
00:23:44,760 --> 00:23:48,295
My grandad passed away a few months
ago, and my grandma quite likes

463
00:23:48,320 --> 00:23:51,015
the show and I think she would love
to see me on it.

464
00:23:51,040 --> 00:23:53,495
Did Grandad manage to eat your food
in the restaurant?

465
00:23:53,520 --> 00:23:56,295
He was a pie and mash man, so
it's not really his thing, you know?

466
00:24:00,160 --> 00:24:03,095
How's it going, Tom? A bit behind
this toffee popcorn, to be honest.

467
00:24:03,120 --> 00:24:05,215
I should've got this on sooner.
That's my mistake.

468
00:24:05,240 --> 00:24:08,215
There was some syrup or some honey
that he can put into it.

469
00:24:08,240 --> 00:24:10,895
I didn't see that. There we go.

470
00:24:14,000 --> 00:24:15,615
Finally got there.

471
00:24:15,640 --> 00:24:18,215
Start to think about
your presentation, OK?

472
00:24:18,240 --> 00:24:20,175
Oh, his pineapple looks nice.

473
00:24:20,200 --> 00:24:22,215
I've got the jitters here.
Look at this.

474
00:24:26,520 --> 00:24:27,695
Got about a minute.

475
00:24:29,400 --> 00:24:30,775
It looks good, Tom.

476
00:24:32,040 --> 00:24:33,215
Hey!

477
00:24:34,480 --> 00:24:37,135
All done? Yeah. Sorry.
I'm not quite happy with that.

478
00:24:37,160 --> 00:24:38,815
It's sort of oozing out
a little bit.

479
00:24:38,840 --> 00:24:40,495
WE'LL tell you
if it's right or wrong.

480
00:24:40,520 --> 00:24:42,055
MARCUS LAUGHS

481
00:24:45,160 --> 00:24:46,295
Hello.

482
00:24:47,840 --> 00:24:49,495
Tom.

483
00:24:49,520 --> 00:24:50,855
That was a good start.

484
00:24:50,880 --> 00:24:52,615
You think? It didn't feel it.

485
00:24:52,640 --> 00:24:56,135
Yeah, you need to be a little bit
kinder to yourself. OK.

486
00:24:56,160 --> 00:24:59,335
We'll tell you when it's going bad.
OK, yeah.

487
00:25:04,040 --> 00:25:05,695
Tom, that was a really good start.

488
00:25:05,720 --> 00:25:08,575
Very calm, a really professional
approach to the kitchen,

489
00:25:08,600 --> 00:25:11,375
which I do like. I love the way
you cut down the pineapple.

490
00:25:11,400 --> 00:25:13,895
Poaching liquid -
absolutely delicious.

491
00:25:13,920 --> 00:25:17,015
Your sabayon - the reason why it is
thin like that is because you didn't

492
00:25:17,040 --> 00:25:20,575
cook it enough. Yeah. But this was
a fantastic Skills Test to watch.

493
00:25:22,240 --> 00:25:24,815
Poaching of your pineapple -
beautifully done.

494
00:25:24,840 --> 00:25:27,455
And also understood that
with a cartouche over the top,

495
00:25:27,480 --> 00:25:30,175
it was going to gently continue
to poach.

496
00:25:30,200 --> 00:25:33,535
And you got a good kick of rum
in that. Fantastic.

497
00:25:33,560 --> 00:25:35,015
Loved your working methods.

498
00:25:35,040 --> 00:25:36,775
Tidy, under control.

499
00:25:36,800 --> 00:25:39,415
And I'm excited to see what
you've got in store for us.

500
00:25:40,600 --> 00:25:43,495
Pastry challenges have a lot
of chefs in big wobbles

501
00:25:43,520 --> 00:25:45,735
and you knew exactly
what you were doing.

502
00:25:45,760 --> 00:25:48,095
See in the next round. Thank you.
Thank you very much.

503
00:25:54,520 --> 00:25:57,215
Considering it's my first time
in there, like, cooking,

504
00:25:57,240 --> 00:25:59,375
and I had all those eyes over me,

505
00:25:59,400 --> 00:26:01,615
I'm pretty happy. Like, 70% happy.

506
00:26:04,360 --> 00:26:06,455
NARRATOR: Last to face Marcus's
Skills Test...

507
00:26:06,480 --> 00:26:07,695
Hello, Chefs.

508
00:26:07,720 --> 00:26:10,735
...is 29-year-old I-Lin.

509
00:26:10,760 --> 00:26:14,575
She's a chef de partie
in a central London restaurant.

510
00:26:16,880 --> 00:26:18,255
I'm from Taiwan.

511
00:26:18,280 --> 00:26:21,455
My hometown is the oldest city,
and with a lot

512
00:26:21,480 --> 00:26:23,815
of lovely street foods.

513
00:26:23,840 --> 00:26:28,055
I work in the restaurant
in a five-star luxury hotel.

514
00:26:29,320 --> 00:26:32,735
We focus on British classics
such as handmade pies.

515
00:26:33,920 --> 00:26:36,255
We do all the dough by ourselves.

516
00:26:37,680 --> 00:26:40,375
I majored in biology,
but I've found my

517
00:26:40,400 --> 00:26:43,935
passion in cooking and baking,

518
00:26:43,960 --> 00:26:46,015
so I like my life now.

519
00:26:48,480 --> 00:26:53,775
I love to cook contemporary cuisine
inspired by my hometown in Taiwan,

520
00:26:53,800 --> 00:26:57,015
and also some Western
cuisine techniques.

521
00:26:59,440 --> 00:27:03,495
I'm doing MasterChef
because I can show my family

522
00:27:03,520 --> 00:27:06,775
how I learned from my work
in Europe.

523
00:27:07,880 --> 00:27:12,295
I hope there's a good Skills Test
for me, and I will try my best.

524
00:27:14,800 --> 00:27:16,655
I-Lin, welcome to MasterChef.

525
00:27:16,680 --> 00:27:18,695
Thank you. How are you with pastry?

526
00:27:18,720 --> 00:27:21,375
I have some experience in pastry.

527
00:27:21,400 --> 00:27:24,455
I would like you to make poached
pineapple served with a sabayon

528
00:27:24,480 --> 00:27:25,655
and toffee popcorn.

529
00:27:25,680 --> 00:27:26,935
Yeah, it sounds delicious!

530
00:27:26,960 --> 00:27:28,615
20 minutes, over to you.

531
00:27:31,480 --> 00:27:36,735
She's rushing, and she has cut off
a lot of that pineapple.

532
00:27:38,400 --> 00:27:40,535
You're comfortable with
this challenge?

533
00:27:40,560 --> 00:27:43,415
Erm, I hope so. I will do my best.

534
00:27:46,360 --> 00:27:48,215
Can you tell me what your plans are?

535
00:27:48,240 --> 00:27:52,015
Poach the pineapple first and do
the sabayon and do the popcorn.

536
00:27:52,040 --> 00:27:53,735
Great!

537
00:27:59,560 --> 00:28:02,255
She's got everything going on
at the same time.

538
00:28:08,920 --> 00:28:10,815
You made a sabayon before?

539
00:28:10,840 --> 00:28:13,135
Yeah, it was a long time ago.

540
00:28:13,160 --> 00:28:15,055
What have you got in there,
just egg yolks?

541
00:28:15,080 --> 00:28:18,535
Yeah, egg yolk, and whisk until
ribbon stage.

542
00:28:18,560 --> 00:28:20,855
She hasn't got any sugar

543
00:28:20,880 --> 00:28:23,175
in those egg yolks,
they're going to scramble.

544
00:28:26,920 --> 00:28:28,815
She's used the wrong pan.

545
00:28:31,360 --> 00:28:34,015
She'll have to put a tray
or something on that popcorn.

546
00:28:35,520 --> 00:28:37,015
Erm, the lid's for this?

547
00:28:37,040 --> 00:28:38,775
Yeah, the pan for the popcorn

548
00:28:38,800 --> 00:28:41,095
was the one that you've got
your poaching liquid in,

549
00:28:41,120 --> 00:28:42,495
that's what the lid was for.

550
00:28:45,080 --> 00:28:47,895
There. Yes. Seven minutes gone,

551
00:28:47,920 --> 00:28:50,375
you're whisking up the yolk
for your sabayon,

552
00:28:50,400 --> 00:28:52,295
you got the pineapple poaching,

553
00:28:52,320 --> 00:28:54,015
you got your popcorn on.

554
00:28:55,400 --> 00:28:56,775
And this is for sabayons?

555
00:28:56,800 --> 00:28:59,615
No. Basically, you've used
the butter for your toffee...

556
00:28:59,640 --> 00:29:02,535
Yeah, yeah. ..in with your kernels.
Yes, yes. We're going to grab you

557
00:29:02,560 --> 00:29:04,495
some more butter
for your toffee sauce, OK?

558
00:29:04,520 --> 00:29:05,935
OK. Thank you.

559
00:29:05,960 --> 00:29:07,535
You OK? Yeah.

560
00:29:07,560 --> 00:29:09,815
Feeling the pressure? Yes.

561
00:29:09,840 --> 00:29:12,095
Did you always want to be a chef?

562
00:29:12,120 --> 00:29:16,815
Before, I was majoring in biology
and studied with cancer research.

563
00:29:16,840 --> 00:29:19,295
What? You were studying medicine?

564
00:29:19,320 --> 00:29:22,895
Yes, yes. You're amazing! So
how long have you been a chef?

565
00:29:22,920 --> 00:29:24,935
Two years. Just two years? Yes.

566
00:29:24,960 --> 00:29:28,455
I graduated from culinary school
in 2019.

567
00:29:28,480 --> 00:29:31,375
What does your family think
of you becoming a chef

568
00:29:31,400 --> 00:29:34,375
when you've studied biology
and you've worked in medicine?

569
00:29:34,400 --> 00:29:37,135
My mum always supports me,
and my father,

570
00:29:37,160 --> 00:29:38,815
he changed a lot. At the beginning,

571
00:29:38,840 --> 00:29:41,095
he didn't like me to do this,

572
00:29:41,120 --> 00:29:43,535
but now he's very proud of me.

573
00:29:43,560 --> 00:29:44,935
Good. Aw!

574
00:29:46,080 --> 00:29:47,455
All right, we're under way.

575
00:29:49,960 --> 00:29:53,855
Well, the toffee looks good, but
the popcorn needs to be ready now.

576
00:29:53,880 --> 00:29:56,855
Just remember,
it's toffee popcorn, OK? Yes.

577
00:29:56,880 --> 00:30:00,015
So you've got to wrap
the popcorn with toffee.

578
00:30:00,040 --> 00:30:01,255
OK.

579
00:30:11,520 --> 00:30:14,375
Sabayon, I'm not sure
it's cooked through.

580
00:30:18,080 --> 00:30:19,895
Are you finished? Yes.

581
00:30:19,920 --> 00:30:21,535
Well done. Thank you.

582
00:30:30,200 --> 00:30:31,855
MONICA SIGHS

583
00:30:37,960 --> 00:30:40,895
My message to you is slow down.
Yes, OK.

584
00:30:40,920 --> 00:30:45,375
You're rushing at such a speed,
you're making really big mistakes.

585
00:30:45,400 --> 00:30:49,775
Yes. First of all, we as chefs
will always look at this.

586
00:30:49,800 --> 00:30:50,935
Yeah, the trimmings.

587
00:30:50,960 --> 00:30:53,295
There's quite a lot of the pineapple
still left over.

588
00:30:53,320 --> 00:30:55,015
Look, that's not good.

589
00:30:55,040 --> 00:30:59,695
Yes, yes. Your sabayon is not
cooked, your popcorn is burnt.

590
00:30:59,720 --> 00:31:03,295
Yes. You've got it up,
but you've not got it done well.

591
00:31:03,320 --> 00:31:05,015
Yeah.

592
00:31:05,040 --> 00:31:07,615
Sabayon-making,
it needed sugar in there.

593
00:31:07,640 --> 00:31:09,575
The alcohol didn't even make it in,

594
00:31:09,600 --> 00:31:11,615
it went into the caramel,

595
00:31:11,640 --> 00:31:14,055
the butter ended up in the popcorn.

596
00:31:14,080 --> 00:31:16,335
Allow yourself time to breathe
and think

597
00:31:16,360 --> 00:31:18,215
about what you're presenting.

598
00:31:18,240 --> 00:31:19,415
No more waste.

599
00:31:19,440 --> 00:31:20,855
Yes.

600
00:31:20,880 --> 00:31:25,215
It seems to me that you understand
how to do these processes,

601
00:31:25,240 --> 00:31:28,615
but you won't be able to do them
properly if you keep racing.

602
00:31:28,640 --> 00:31:30,215
Yes, OK.

603
00:31:30,240 --> 00:31:32,855
Thank you very much.
Thank you so much. Thank you.

604
00:31:36,960 --> 00:31:38,655
It was quite challenging.

605
00:31:38,680 --> 00:31:42,175
Everything just came in to my mind
at the same time.

606
00:31:42,200 --> 00:31:46,095
I need to slow down and calm
down, to be more organised.

607
00:31:49,960 --> 00:31:51,655
That was a really good Skills Test.

608
00:31:51,680 --> 00:31:54,015
Tom was my pick of the bunch.

609
00:31:54,040 --> 00:31:57,655
I agree. I think we've got some
good chefs in today.

610
00:31:57,680 --> 00:32:00,255
I think we're in for a good round.

611
00:32:03,200 --> 00:32:07,135
You are our last batch of chefs
in this year's competition,

612
00:32:07,160 --> 00:32:11,455
and we don't know, we may well have
saved the best till last.

613
00:32:11,480 --> 00:32:15,015
This year's champion may well be
standing in front of us right now.

614
00:32:16,840 --> 00:32:19,255
Here we are, the exciting part of

615
00:32:19,280 --> 00:32:22,135
the competition when you get to cook
your own food.

616
00:32:23,160 --> 00:32:25,375
It's your Signature
two-course menu.

617
00:32:25,400 --> 00:32:27,055
One main, one dessert

618
00:32:27,080 --> 00:32:29,375
to absolutely wow.

619
00:32:29,400 --> 00:32:32,295
At the end of this,
two of you go through,

620
00:32:32,320 --> 00:32:34,015
two of you leave the competition.

621
00:32:34,040 --> 00:32:36,655
Chefs, an hour and a half,
over to you.

622
00:32:46,760 --> 00:32:49,535
I think I've started
with a good base.

623
00:32:49,560 --> 00:32:52,295
Wasn't amazing,
but it wasn't rubbish.

624
00:32:52,320 --> 00:32:54,295
I think the judges' impression of me

625
00:32:54,320 --> 00:32:57,575
is I'm a slightly uncut diamond,
almost, where you've

626
00:32:57,600 --> 00:33:00,695
just got something that's not quite
there yet,

627
00:33:00,720 --> 00:33:02,895
which I agree with completely.

628
00:33:04,400 --> 00:33:07,015
Tristan, you got off
to a good start.

629
00:33:07,040 --> 00:33:08,695
What's your menu, please, Chef?

630
00:33:08,720 --> 00:33:11,615
My menu today is wild garlic-wrapped
quail breast with charred

631
00:33:11,640 --> 00:33:13,455
pear, a little quail bone jus.

632
00:33:13,480 --> 00:33:15,975
And for pudding, I've got
a twice-risen doughnut,

633
00:33:16,000 --> 00:33:18,335
some elderflower-poached
strawberries

634
00:33:18,360 --> 00:33:20,335
which are in a St-Germain liquor,

635
00:33:20,360 --> 00:33:22,495
with a basil and lime
meringue sorbet.

636
00:33:22,520 --> 00:33:24,415
Why do you want to do a doughnut?

637
00:33:24,440 --> 00:33:26,615
Cos I love them.
HE LAUGHS

638
00:33:26,640 --> 00:33:29,575
I think they're slightly underrated.
I think you can really do something

639
00:33:29,600 --> 00:33:32,215
really cool with doughnuts,
and they're slightly sort of

640
00:33:32,240 --> 00:33:34,695
underrated in the fine dining scene,
is my view on it.

641
00:33:34,720 --> 00:33:37,295
Talk to me about your sorbet.
You said basil and lime meringue?

642
00:33:37,320 --> 00:33:40,135
So it's a French meringue, which is
whipped really, really stiff,

643
00:33:40,160 --> 00:33:42,375
basil and lime juice all whipped
through it,

644
00:33:42,400 --> 00:33:44,495
and it's served, basically, frozen.

645
00:33:44,520 --> 00:33:45,975
I don't know if you've heard of it.

646
00:33:46,000 --> 00:33:48,615
I believe I sort of randomly
made it up.

647
00:33:49,880 --> 00:33:52,575
Tristan's menu sounds delicious.

648
00:33:52,600 --> 00:33:54,695
Wild garlic quail ballotine.

649
00:33:54,720 --> 00:33:57,095
So he's taking the breast,

650
00:33:57,120 --> 00:34:00,335
wrapping that in garlic leaves,
gently poached,

651
00:34:00,360 --> 00:34:03,575
so it's going to be very, very
delicate in flavour.

652
00:34:03,600 --> 00:34:06,455
Quail egg yolk that he's curing
with the salt

653
00:34:06,480 --> 00:34:07,975
has to be timed just right,

654
00:34:08,000 --> 00:34:11,095
you don't want the quail eggs
to be over-seasoned.

655
00:34:11,120 --> 00:34:13,575
The garnish is asparagus and morels,

656
00:34:13,600 --> 00:34:15,775
ingredients that work wonderfully
together.

657
00:34:17,320 --> 00:34:20,895
These are charred pears, do with
a little bit of sherry vinegar.

658
00:34:20,920 --> 00:34:23,375
I'm just going to blowtorch them
ever so slightly.

659
00:34:23,400 --> 00:34:26,575
It sounds like a great dish,
but it's all about getting

660
00:34:26,600 --> 00:34:29,335
the balance and, of course,
the execution of the different parts

661
00:34:29,360 --> 00:34:30,935
of the quail that he's using.

662
00:34:30,960 --> 00:34:33,455
Yeah, just searing them off
and then popping them in the oven,

663
00:34:33,480 --> 00:34:35,615
just to get a little bit of colour
on the bottom.

664
00:34:35,640 --> 00:34:38,095
His dessert, he's doing doughnuts
because he wants to serve

665
00:34:38,120 --> 00:34:39,655
something that he enjoys.

666
00:34:39,680 --> 00:34:41,055
You can't not love a doughnut.

667
00:34:41,080 --> 00:34:42,335
He's making a dough,

668
00:34:42,360 --> 00:34:45,615
he's rising it, knocking it back
and then letting it rise again.

669
00:34:45,640 --> 00:34:48,215
I actually look at a doughnut
as a piece of batter.

670
00:34:48,240 --> 00:34:50,495
I think it's what you put
with it that counts.

671
00:34:50,520 --> 00:34:53,575
An elderflower liqueur, which
he's poaching the strawberries in,

672
00:34:53,600 --> 00:34:55,215
that will be delicious.

673
00:34:55,240 --> 00:34:59,495
We have a basil and lime French
meringue, which he's freezing.

674
00:34:59,520 --> 00:35:01,695
I can't see much lime zest in there.

675
00:35:01,720 --> 00:35:04,975
He's calling it a sorbet,
but it's not really a sorbet.

676
00:35:06,600 --> 00:35:08,615
There's no syrup going in this.

677
00:35:08,640 --> 00:35:10,935
I don't think I've had that before.

678
00:35:13,360 --> 00:35:14,695
Getting there.

679
00:35:20,200 --> 00:35:22,335
In the Signature round, I would like

680
00:35:22,360 --> 00:35:25,575
to show the judges that
I'm a very organised person,

681
00:35:25,600 --> 00:35:27,135
but I'm too nervous,

682
00:35:27,160 --> 00:35:28,775
so maybe I need to calm down,

683
00:35:28,800 --> 00:35:32,255
and then I can present the best
side of myself.

684
00:35:34,800 --> 00:35:37,695
I-Lin, a bit more settled,
now you're cooking your own menu?

685
00:35:37,720 --> 00:35:39,975
Yeah, more confidence now.
Good to see. Tell us,

686
00:35:40,000 --> 00:35:41,335
what are your two dishes?

687
00:35:41,360 --> 00:35:44,055
So the main course is Taiwanese
beef noodle consomme.

688
00:35:44,080 --> 00:35:46,295
So this is my favourite dish
in my life,

689
00:35:46,320 --> 00:35:47,775
and it's from my family recipe,

690
00:35:47,800 --> 00:35:50,375
and I make it into the French
traditional style,

691
00:35:50,400 --> 00:35:52,895
so it's consomme, clear soup.
That is exciting.

692
00:35:52,920 --> 00:35:55,175
I have to say, this is the first
time I've had a take

693
00:35:55,200 --> 00:35:57,335
on Taiwanese food
the way you're doing it.

694
00:35:57,360 --> 00:35:59,575
Yes. And what is your dessert?

695
00:35:59,600 --> 00:36:02,055
The dessert is a strawberry-based
dessert.

696
00:36:02,080 --> 00:36:05,935
So fresh strawberry
and balsamic-compressed strawberry

697
00:36:05,960 --> 00:36:08,375
with lemon thyme
and pink peppercorn.

698
00:36:08,400 --> 00:36:12,055
And also there's a pistachio
and match a sponge cake,

699
00:36:12,080 --> 00:36:14,615
a round, with jellies on top
of the cake.

700
00:36:14,640 --> 00:36:17,015
Have you got time to do
all of these things?

701
00:36:17,040 --> 00:36:18,975
Yes. I will bring it to you.

702
00:36:19,000 --> 00:36:21,495
I can't wait to try it, and I hope
you manage to do it all.

703
00:36:21,520 --> 00:36:22,815
Yeah, thank you.

704
00:36:24,160 --> 00:36:28,575
I hope the judges will like my main
course because this is my favourite

705
00:36:28,600 --> 00:36:32,975
dish in my life and it reminds me
of all the memories in my life.

706
00:36:33,000 --> 00:36:35,215
I can't wait to taste this dish.

707
00:36:35,240 --> 00:36:37,935
She's making her handmade
egg noodles.

708
00:36:37,960 --> 00:36:41,895
I'm excited about your menu,
I won't lie.

709
00:36:41,920 --> 00:36:44,375
So please, please, make sure
you get it all done.

710
00:36:44,400 --> 00:36:45,895
Yes, yes.

711
00:36:47,080 --> 00:36:50,975
Got compressed leek and spring
onions, she's got beef fillet

712
00:36:51,000 --> 00:36:53,055
and Taiwanese beef consomme.

713
00:36:53,080 --> 00:36:55,935
In that, we've got different spices,

714
00:36:55,960 --> 00:36:57,935
got a little bit of liquorice
in there.

715
00:36:57,960 --> 00:37:01,215
She's bringing all those ingredients
together with the egg whites

716
00:37:01,240 --> 00:37:04,255
and just allowing that liquid
to clarify.

717
00:37:04,280 --> 00:37:09,735
It's got to be packed full
of flavour, and crystal-clear.

718
00:37:09,760 --> 00:37:13,775
Dessert, we've got a pistachio and
match a cake, which she's cooked

719
00:37:13,800 --> 00:37:16,375
in the microwave, so it's going
to be incredibly light.

720
00:37:18,320 --> 00:37:21,055
We have honey and lemon Chantilly,

721
00:37:21,080 --> 00:37:23,855
fresh and balsamic-marinated
strawberries,

722
00:37:23,880 --> 00:37:26,535
and a tuile decoration
which is going to sit

723
00:37:26,560 --> 00:37:28,335
on the top, and on the bottom

724
00:37:28,360 --> 00:37:31,575
of all this is an elderflower
and lemon gel.

725
00:37:32,840 --> 00:37:35,015
This sounds very complex.

726
00:37:35,040 --> 00:37:37,815
There's a lot of different parts
going on this dessert.

727
00:37:37,840 --> 00:37:41,615
I just hope she manages
to deliver everything on time.

728
00:37:46,760 --> 00:37:49,775
I don't think the judges have seen
me at my best yet,

729
00:37:49,800 --> 00:37:51,455
but the motivation is now there

730
00:37:51,480 --> 00:37:54,895
to show them in the Signature dish
that I can do a lot better.

731
00:38:00,400 --> 00:38:03,575
Lindsay, how are you feeling? The
Skills Test is out of the way now,

732
00:38:03,600 --> 00:38:05,735
so I'm feeling a lot more
comfortable and relaxed.

733
00:38:05,760 --> 00:38:07,815
Right, what are you cooking? For the
main course,

734
00:38:07,840 --> 00:38:10,935
stone bass with asparagus,
mussel sauce, dill oil.

735
00:38:10,960 --> 00:38:13,735
And then for dessert, I'm doing
a set custard with poached rhubarb,

736
00:38:13,760 --> 00:38:15,775
macerated rhubarb,
shortbread on the side,

737
00:38:15,800 --> 00:38:19,815
and a rhubarb consomme as well,
split with a tangerine marigold oil.

738
00:38:19,840 --> 00:38:22,455
Set custard. So is it literally
custard?

739
00:38:22,480 --> 00:38:25,575
Literally custard. Did you say
tangerine marigold?

740
00:38:25,600 --> 00:38:29,015
Yeah. It's got like a really nice
citrus, orangey taste to it.

741
00:38:29,040 --> 00:38:30,735
For me, it works really well
with rhubarb.

742
00:38:30,760 --> 00:38:33,215
What are you hoping to demonstrate
through these dishes?

743
00:38:33,240 --> 00:38:34,615
Just to get through this round,

744
00:38:34,640 --> 00:38:37,215
that's all I'm seeing it as. Just
want to take one round at a time.

745
00:38:37,240 --> 00:38:39,255
And, yeah, hopefully not mess
anything up.

746
00:38:42,240 --> 00:38:45,775
Lindsay, still looking very calm
and under control.

747
00:38:45,800 --> 00:38:48,855
His main course is pan-fried
stone bass.

748
00:38:48,880 --> 00:38:50,895
Beautiful fish.

749
00:38:50,920 --> 00:38:54,375
The skin, if he's keeping it on,
lovely and crispy.

750
00:38:54,400 --> 00:38:57,295
Cooking the mussels - make sure
they're nice and clean.

751
00:38:57,320 --> 00:39:00,695
Using that stock to make
that lovely mussel sauce.

752
00:39:00,720 --> 00:39:03,975
It's going to be split
with dill oil.

753
00:39:04,000 --> 00:39:07,175
Dill oil, beautiful and flavoursome,
nice and green.

754
00:39:07,200 --> 00:39:09,215
There's nothing here that we haven't
had before.

755
00:39:09,240 --> 00:39:12,415
This dish has to be completely
on point for us to be wowed.

756
00:39:13,800 --> 00:39:15,535
It's definitely not the most wild

757
00:39:15,560 --> 00:39:17,815
| could go with the food,
so I've kind of tamed myself

758
00:39:17,840 --> 00:39:19,295
in a little bit here.

759
00:39:21,760 --> 00:39:24,695
Dessert, it's a bit of a fun take on
rhubarb and custard, which is one

760
00:39:24,720 --> 00:39:27,455
of my favourite flavour
combinations.

761
00:39:27,480 --> 00:39:30,855
Lindsay says it's a set custard, but
it's thickened with egg yolks only,

762
00:39:30,880 --> 00:39:34,295
so he needs a high ratio of egg yolk
to make sure this is thick enough.

763
00:39:37,520 --> 00:39:40,535
We've got some poached macerated
rhubarb, and we've also got

764
00:39:40,560 --> 00:39:42,295
a tangerine marigold.

765
00:39:42,320 --> 00:39:45,255
He's need to be careful of how much
of the green of that he puts

766
00:39:45,280 --> 00:39:47,935
on this dish. The flower is
delicious.

767
00:39:47,960 --> 00:39:51,135
The green is just a little bit
too grassy for my liking.

768
00:39:51,160 --> 00:39:54,295
Shortbread has got
to be perfectly made,

769
00:39:54,320 --> 00:39:56,935
nice and delicate and beautiful
and light.

770
00:39:56,960 --> 00:39:59,535
It's short. It's supposed to melt
in the mouth.

771
00:40:02,120 --> 00:40:04,255
Chefs, you're halfway!

772
00:40:04,280 --> 00:40:06,215
You have half an hour left.

773
00:40:10,440 --> 00:40:13,255
I think the Skills Test went
pretty good.

774
00:40:13,280 --> 00:40:16,015
I think the judges might think
I slightly know what I'm doing.

775
00:40:16,040 --> 00:40:18,935
I mean, obviously I'm young
and I don't know everything,

776
00:40:18,960 --> 00:40:22,255
but I feel like I showed them
a nice bit of me.

777
00:40:24,240 --> 00:40:25,655
Tom, how are we doing?

778
00:40:25,680 --> 00:40:28,815
I'm good, thanks. Just a little...a
little nervous, because obviously

779
00:40:28,840 --> 00:40:30,815
I want to give the best to you guys.

780
00:40:30,840 --> 00:40:33,015
You got off to a good start
in the Skills.

781
00:40:33,040 --> 00:40:34,775
It's nice to hear
that you think that.

782
00:40:34,800 --> 00:40:36,175
Tom, tell us about your menu.

783
00:40:36,200 --> 00:40:39,815
So I've got a seared lamb loin
with lamb tartare, broccoli puree,

784
00:40:39,840 --> 00:40:43,495
a lamb sauce, sheep's curd,
and then strawberry tart with, like,

785
00:40:43,520 --> 00:40:44,735
a cream cheese base.

786
00:40:44,760 --> 00:40:47,655
And then I'm just finishing it
with a yoghurt parfait on top.

787
00:40:47,680 --> 00:40:49,495
Whoa!

788
00:40:49,520 --> 00:40:51,495
Tom, why are you a chef?

789
00:40:51,520 --> 00:40:53,935
Mainly because my dad was trying
to make me not be a chef,

790
00:40:53,960 --> 00:40:55,575
I'd say is probably the biggest
reason.

791
00:40:55,600 --> 00:40:58,495
Because he's a chef himself.
Is he still a chef, your dad?

792
00:40:58,520 --> 00:41:00,655
Yeah. We're currently working
at the same place.

793
00:41:00,680 --> 00:41:03,495
Does Mum forbid any chef talk
around the kitchen table?

794
00:41:03,520 --> 00:41:06,095
No, because she's a chef as well.
That's amazing!

795
00:41:06,120 --> 00:41:09,975
Tom, if you go on to win,
will your dad give you a promotion?

796
00:41:10,000 --> 00:41:11,015
No.

797
00:41:13,040 --> 00:41:17,495
Tom... Main course, seared
lamb loin and lamb tartare.

798
00:41:17,520 --> 00:41:20,175
Beautiful saddle of lamb. He's left
the fat on, which is always

799
00:41:20,200 --> 00:41:21,935
a good thing.

800
00:41:21,960 --> 00:41:23,495
I love a lamb tartare.

801
00:41:23,520 --> 00:41:26,735
I'm curious if it'll be served
separately, on its own, on the side,

802
00:41:26,760 --> 00:41:29,135
as opposed to on a plate
with a hot lamb loin.

803
00:41:29,160 --> 00:41:31,295
Tom is putting sheep's curd
with his dish

804
00:41:31,320 --> 00:41:33,855
so it'll have some sharpness
through it. I like this.

805
00:41:33,880 --> 00:41:36,495
We've got broccoli three
different ways. We've got a puree.

806
00:41:36,520 --> 00:41:39,135
We've got sprouting purple
broccoli.

807
00:41:40,520 --> 00:41:42,895
And we've also got some broccoli
stalks, which he's pickling

808
00:41:42,920 --> 00:41:44,575
for acidity and for bite.

809
00:41:47,360 --> 00:41:49,215
Tom's got some red wine
going into his lamb jus.

810
00:41:49,240 --> 00:41:51,015
But you've got to use it sparingly.

811
00:41:51,040 --> 00:41:54,215
You don't want a deep red wine
sauce with such beautiful,

812
00:41:54,240 --> 00:41:56,255
delicate, light ingredients.

813
00:41:56,280 --> 00:41:57,935
Watch your backs.

814
00:41:57,960 --> 00:42:00,615
We've got a strawberry
and mascarpone tart.

815
00:42:02,640 --> 00:42:04,335
I just love a tart dish.

816
00:42:04,360 --> 00:42:07,455
Anything to do with a tart,
I'm all over it.

817
00:42:07,480 --> 00:42:11,295
The mascarpone, of course,
can actually soften the pastry case.

818
00:42:11,320 --> 00:42:14,095
So Tom's got to make sure
he just gets the right

819
00:42:14,120 --> 00:42:15,735
cooking on this.

820
00:42:15,760 --> 00:42:18,735
We've got beautifully sliced
strawberries.

821
00:42:20,560 --> 00:42:23,335
We've got a yoghurt and honey
parfait.

822
00:42:23,360 --> 00:42:25,655
He's going to rocher it
and sit that on top.

823
00:42:27,440 --> 00:42:30,735
This dessert needs to be executed
to perfection for it to work.

824
00:42:30,760 --> 00:42:32,975
How long have we got?
How long have I got?

825
00:42:33,000 --> 00:42:35,095
Chefs,
you've got 15 minutes left. 15.

826
00:42:38,480 --> 00:42:40,335
Lindsay, what is that? Shortbread.

827
00:42:40,360 --> 00:42:42,415
Is it supposed to be
that flat? Not at all.

828
00:42:42,440 --> 00:42:44,535
So I'm currently going to remake it.

829
00:42:44,560 --> 00:42:47,095
You're from Scotland, aren't you?
LINDSAY CHUCKLES

830
00:42:47,120 --> 00:42:49,655
And your shortbread recipe is not
working? Apparently not.

831
00:42:58,560 --> 00:43:00,495
Good beef. I love beef. I love beef.

832
00:43:04,560 --> 00:43:07,415
I've got the shakes a bit, but
I'm all right. Are you all right?

833
00:43:07,440 --> 00:43:09,015
Just got to carve the meat.

834
00:43:09,040 --> 00:43:11,215
But I'm going to try and leave that
as last minute as I can.

835
00:43:11,240 --> 00:43:12,975
This is the last minute. OK.
All right?

836
00:43:14,280 --> 00:43:17,335
How long have we got? You've got
about six or seven minutes left.

837
00:43:17,360 --> 00:43:18,415
Yeah.

838
00:43:19,880 --> 00:43:21,295
Yeah, tight, tight.

839
00:43:22,680 --> 00:43:25,375
Make sure you don't run out of
time, OK? Come on!

840
00:43:29,320 --> 00:43:30,615
Sorbet to plate up.

841
00:43:38,080 --> 00:43:40,775
Lindsay, did we get to make
some more shortbread?

842
00:43:40,800 --> 00:43:43,335
I had to decide to leave it and
just focus on everything else.

843
00:43:43,360 --> 00:43:46,695
Use it as a tuile.
Make something. Don't give up.

844
00:43:46,720 --> 00:43:49,295
How many minutes left, Chef?
You've got a minute.

845
00:43:52,960 --> 00:43:54,455
That's it. Time's up.

846
00:43:54,480 --> 00:43:55,935
Stop.

847
00:44:03,600 --> 00:44:05,255
For his Signature main,

848
00:44:05,280 --> 00:44:08,295
private chef Tristan has cooked
quail breast wrapped

849
00:44:08,320 --> 00:44:13,255
in wild garlic, poached asparagus
tips, sauteed morel mushrooms,

850
00:44:13,280 --> 00:44:18,495
charred pear, crispy quail skin
and a quail bone jus.

851
00:44:19,600 --> 00:44:22,775
That looks like an autumnal walk
through a forest. I love that.

852
00:44:29,920 --> 00:44:32,735
Quail, I love that idea.
Taking the breast off, wrapping

853
00:44:32,760 --> 00:44:35,535
it in the garlic leaf. Great idea.
I've not seen that before.

854
00:44:35,560 --> 00:44:37,015
I really enjoyed that.

855
00:44:37,040 --> 00:44:38,775
Thank you.

856
00:44:38,800 --> 00:44:43,495
Tristan, the pear, the way
you've used it and cleverly sat

857
00:44:43,520 --> 00:44:45,775
the con fit quail yolk on it.

858
00:44:45,800 --> 00:44:49,535
So you have the saltiness
with the slight sweetness

859
00:44:49,560 --> 00:44:53,095
of that pear,
and it's just going off.

860
00:44:53,120 --> 00:44:55,455
Good start, Tristan. Thank you.

861
00:44:55,480 --> 00:44:56,895
Looks really smart.

862
00:44:56,920 --> 00:45:00,255
And there are little, elegant,
beautiful pieces of deliciousness

863
00:45:00,280 --> 00:45:01,855
across this plate.

864
00:45:01,880 --> 00:45:04,815
Your sauce has got meatiness
and a little bit of saltiness,

865
00:45:04,840 --> 00:45:07,535
and it feels like half a ton
of butter has been put in there.

866
00:45:07,560 --> 00:45:09,015
It's absolutely delightful.

867
00:45:09,040 --> 00:45:11,335
What can I say, Tristan?

868
00:45:11,360 --> 00:45:13,015
That's a great dish.

869
00:45:13,040 --> 00:45:14,455
Thank you.

870
00:45:15,800 --> 00:45:20,335
Tristan's dessert is a twice-risen
doughnut, elderflower-marinated

871
00:45:20,360 --> 00:45:24,975
strawberries, salted pistachio
crumb, basil cress

872
00:45:25,000 --> 00:45:27,415
and a basil and lime
meringue sorbet.

873
00:45:32,920 --> 00:45:34,655
It's got a lovely, rich flavour.

874
00:45:34,680 --> 00:45:37,895
But your doughnut, it's very tight.
It's not aerated enough.

875
00:45:37,920 --> 00:45:40,215
I don't think you've given it
enough time to rise.

876
00:45:40,240 --> 00:45:43,255
That's a shame, because I was
really looking forward to this.

877
00:45:45,520 --> 00:45:47,815
What we have here is cold
meringue.

878
00:45:47,840 --> 00:45:50,735
It's just whipped-up egg whites
with some basil and lime chopped

879
00:45:50,760 --> 00:45:53,415
through it, and it's unpleasant.
I'm not enjoying it.

880
00:45:55,120 --> 00:45:57,815
The pistachio, you've salted these,
haven't you?

881
00:45:57,840 --> 00:46:01,175
And I just can't get on with
the salted nuts and doughnut.

882
00:46:01,200 --> 00:46:02,735
It shocked me.

883
00:46:02,760 --> 00:46:06,055
I'm loving having the macerated
strawberry with the doughnut,

884
00:46:06,080 --> 00:46:09,735
but the meringue and the salted nut
is not helping at all.

885
00:46:13,240 --> 00:46:16,215
It was a bit of a tale
of two halves.

886
00:46:16,240 --> 00:46:19,015
Obviously, the main was very well
received...

887
00:46:19,040 --> 00:46:21,215
...and the pudding was not.

888
00:46:21,240 --> 00:46:23,695
I think we've still got a chance,
but who knows?

889
00:46:26,640 --> 00:46:30,815
Chef de partie I-Lin has cooked
roast beef fillets, served with

890
00:46:30,840 --> 00:46:34,615
grilled bok choy, compressed spring
onion and leeks,

891
00:46:34,640 --> 00:46:36,855
five-spiced egg noodles,

892
00:46:36,880 --> 00:46:39,335
and a Taiwanese-beef-flavoured
consomme.

893
00:46:44,320 --> 00:46:47,655
The beef is lovely and pink,
with a little bit of seasoning.

894
00:46:47,680 --> 00:46:51,655
And because you've charred the bok
choy, there's a slight bitterness

895
00:46:51,680 --> 00:46:53,215
that comes with all that crunch.

896
00:46:53,240 --> 00:46:55,055
I'm really enjoying this.

897
00:46:57,080 --> 00:47:00,895
I think these noodles, this beef
and this bok choy need a much

898
00:47:00,920 --> 00:47:03,335
bigger-flavoured broth.

899
00:47:03,360 --> 00:47:06,095
It's just a little bit flat,
if I'm really honest with you.

900
00:47:06,120 --> 00:47:08,535
I'm looking for a bigger flavour
with all those spices in it.

901
00:47:08,560 --> 00:47:11,375
I think this dish would come
to life. OK.

902
00:47:11,400 --> 00:47:15,175
I would like to taste more
of the spices that were used in it.

903
00:47:15,200 --> 00:47:18,575
Also more of the wonderful
spring onion that you've compressed

904
00:47:18,600 --> 00:47:19,695
on the top.

905
00:47:19,720 --> 00:47:22,255
You know, loads of spring onion
and a broth like this, for me,

906
00:47:22,280 --> 00:47:24,055
and I'm in consomme heaven.

907
00:47:27,280 --> 00:47:31,575
For her Signature dessert, I-Lin has
made a match a and pistachio

908
00:47:31,600 --> 00:47:35,015
sponge cake, balsamic vinegar
compressed strawberries,

909
00:47:35,040 --> 00:47:38,095
Chantilly cream with mascarpone,
honey and lemon,

910
00:47:38,120 --> 00:47:40,255
elderflower and lemon gel,

911
00:47:40,280 --> 00:47:42,895
pink peppercorns and a tuile.

912
00:47:48,600 --> 00:47:52,615
I-Lin, I like the ideas that you're
trying to bring

913
00:47:52,640 --> 00:47:55,095
to your dessert, but I think

914
00:47:55,120 --> 00:47:57,575
the issue is the execution.

915
00:47:57,600 --> 00:48:00,255
A sponge cake like this,
when it's done in the microwave,

916
00:48:00,280 --> 00:48:01,615
it should aerate.

917
00:48:01,640 --> 00:48:04,055
So something's happened
and it's become dense.

918
00:48:04,080 --> 00:48:07,215
And so the bitterness of the match a
has intensified, and some

919
00:48:07,240 --> 00:48:10,495
of the strawberries have diluted
with the balsamic and become watery

920
00:48:10,520 --> 00:48:12,935
because of that ice you sat
on top of it.

921
00:48:12,960 --> 00:48:15,815
The elderflower and lime jelly,
I like the flavours of it.

922
00:48:15,840 --> 00:48:17,615
However, the texture is too thick.

923
00:48:17,640 --> 00:48:18,815
It's too dense.

924
00:48:20,040 --> 00:48:22,335
You haven't got the texture
of the sponge right.

925
00:48:22,360 --> 00:48:25,535
You haven't got the texture
of the jelly right.

926
00:48:25,560 --> 00:48:28,135
It's a shame, because I like all
your thinking.

927
00:48:28,160 --> 00:48:30,175
But there's just another idea
and another idea

928
00:48:30,200 --> 00:48:31,575
and another idea and another idea,

929
00:48:31,600 --> 00:48:33,375
and it just keeps going
on and on and on.

930
00:48:33,400 --> 00:48:35,815
Until you don't really know
what it is.

931
00:48:35,840 --> 00:48:38,055
I'm sorry, I'm not enjoying this.

932
00:48:44,080 --> 00:48:45,695
They like my ideas.

933
00:48:47,360 --> 00:48:49,055
But I can do better, to be honest.

934
00:48:51,080 --> 00:48:55,535
Chef patron Lindsay's Signature main
is pan-fried stone bass

935
00:48:55,560 --> 00:48:59,335
with asparagus, potatoes
cooked in lemon and pine oil,

936
00:48:59,360 --> 00:49:01,495
a mussel sauce and dill oil.

937
00:49:08,840 --> 00:49:11,095
You have a good touch.
Everything is nicely cooked.

938
00:49:11,120 --> 00:49:13,975
The Jersey potato is cooked
all the way through.

939
00:49:14,000 --> 00:49:15,255
The mussels are sweet.

940
00:49:15,280 --> 00:49:18,615
The asparagus still has a little bit
of give to it. It's a very small

941
00:49:18,640 --> 00:49:21,095
dish, for me, but I can't question

942
00:49:21,120 --> 00:49:23,295
your cooking, and it tastes great.

943
00:49:23,320 --> 00:49:24,855
Thank you.

944
00:49:24,880 --> 00:49:27,415
The sauce is beautifully made.
Really nice.

945
00:49:27,440 --> 00:49:29,895
Love the flavour of the mussel.
Love the dill oil.

946
00:49:29,920 --> 00:49:33,895
Everything about this dish is cooked
just right, and very, very tasty.

947
00:49:33,920 --> 00:49:35,975
It's a good start,
it's a solid start,

948
00:49:36,000 --> 00:49:38,415
but I am going to need
some bells and whistles somewhere

949
00:49:38,440 --> 00:49:40,215
down the line. Cool.

950
00:49:42,040 --> 00:49:43,935
The stone bass has been cooked
beautifully.

951
00:49:43,960 --> 00:49:47,655
The little pieces of potato
and the mussels are well executed.

952
00:49:47,680 --> 00:49:52,855
What it shows to me is a strong chef
who hasn't overcomplicated anything.

953
00:49:52,880 --> 00:49:55,015
What else you have up your sleeve...

954
00:49:55,040 --> 00:49:57,855
Well, if you go through,
we'll find out, won't we?

955
00:49:57,880 --> 00:49:59,615
Thank you.

956
00:49:59,640 --> 00:50:04,295
Lindsay's dessert is a set custard,
served with poached rhubarb,

957
00:50:04,320 --> 00:50:08,015
a shortbread tuile
and a rhubarb consomme split

958
00:50:08,040 --> 00:50:10,215
with tangerine marigold oil.

959
00:50:12,240 --> 00:50:14,015
Is this supposed to be set?

960
00:50:14,040 --> 00:50:16,495
<i>Yeah, it is looking a bit runny.</i>

961
00:50:16,520 --> 00:50:19,215
Look, it's not set,
but it does taste good.

962
00:50:19,240 --> 00:50:23,975
It's rich, it's full of vanilla,
but it needs more rhubarb in there.

963
00:50:24,000 --> 00:50:27,375
The consomme is a really nice, sharp
rhubarb flavour, but I don't get

964
00:50:27,400 --> 00:50:29,015
any of the flavour of the herb.

965
00:50:29,040 --> 00:50:31,775
I'm not sure what it's showing me
about you, other than you can

966
00:50:31,800 --> 00:50:33,855
make great custard.

967
00:50:33,880 --> 00:50:38,495
I'm a bit disappointed. I didn't
think you were going to come

968
00:50:38,520 --> 00:50:41,255
and show off on a Signature round
a bowl of custard.

969
00:50:41,280 --> 00:50:43,015
And it's not a set custard.

970
00:50:43,040 --> 00:50:46,455
The shortbread didn't work out,
and you kind of just lost

971
00:50:46,480 --> 00:50:49,095
all your energy after that.

972
00:50:49,120 --> 00:50:50,375
It threw you.

973
00:50:50,400 --> 00:50:54,455
And for me, I just find that
you should not give up so soon.

974
00:50:55,600 --> 00:50:57,295
You came here
to fight for something.

975
00:50:57,320 --> 00:50:58,815
It starts right now.

976
00:51:02,200 --> 00:51:04,055
Quite disappointed with myself.

977
00:51:05,840 --> 00:51:08,095
The dessert could have been
a lot better.

978
00:51:08,120 --> 00:51:12,255
I just didn't execute it properly,
and I'm sure that's going to haunt

979
00:51:12,280 --> 00:51:13,895
me for a very long time.

980
00:51:18,680 --> 00:51:20,855
Finally, it's sous-chef Tom.

981
00:51:20,880 --> 00:51:24,175
His Signature main is seared
lamb loin,

982
00:51:24,200 --> 00:51:27,495
lamb tartare wrapped in pickled
broccoli stem,

983
00:51:27,520 --> 00:51:29,135
broccoli puree,

984
00:51:29,160 --> 00:51:32,015
purple-sprouting broccoli,
sheep curd,

985
00:51:32,040 --> 00:51:33,855
and a lamb sauce.

986
00:51:33,880 --> 00:51:35,255
GREGG: I think this looks great.

987
00:51:35,280 --> 00:51:37,095
Very smart. Thank you.

988
00:51:43,240 --> 00:51:44,975
There's some lovely skill here.

989
00:51:45,000 --> 00:51:47,095
You have cooked your lamb
very, very well.

990
00:51:47,120 --> 00:51:48,855
You've got a beautiful puree.

991
00:51:48,880 --> 00:51:51,135
I love the fact you've taken
the stem of the broccoli.

992
00:51:51,160 --> 00:51:52,935
You haven't thrown it away.
You've pickled it.

993
00:51:52,960 --> 00:51:55,015
That brings a bit of freshness
to the dish.

994
00:51:55,040 --> 00:51:57,095
That really does give us
a reflection of what you're all

995
00:51:57,120 --> 00:51:58,735
about right now, Tom. Very good.

996
00:51:59,920 --> 00:52:02,535
I love the tartare.
I could have more of that.

997
00:52:02,560 --> 00:52:05,015
Slippery, nicely diced bits of meat.

998
00:52:05,040 --> 00:52:09,135
But you've got that pickled crunch
of that broccoli around it.

999
00:52:09,160 --> 00:52:11,935
This is singing to me,
this plate of food.

1000
00:52:11,960 --> 00:52:13,655
I absolutely love it.

1001
00:52:13,680 --> 00:52:15,175
Thank you.

1002
00:52:15,200 --> 00:52:19,495
You get a little sharpness from
the sheep's curd, and it's a nice

1003
00:52:19,520 --> 00:52:22,335
surprise that cuts
through this dish.

1004
00:52:22,360 --> 00:52:24,175
It's a delightful plate of food.

1005
00:52:24,200 --> 00:52:26,095
Good start for you, Tom.

1006
00:52:26,120 --> 00:52:27,815
Thank you.

1007
00:52:29,280 --> 00:52:34,095
Tom's dessert is a strawberry tart,
white balsamic strawberries,

1008
00:52:34,120 --> 00:52:37,655
mascarpone cream and
a honey and yoghurt parfait.

1009
00:52:44,400 --> 00:52:46,975
Tom, the tart case is
beautifully made.

1010
00:52:47,000 --> 00:52:48,975
It's crisp. It's just falling apart.

1011
00:52:49,000 --> 00:52:52,655
I like that it hasn't gone too soggy
with the mix of strawberries

1012
00:52:52,680 --> 00:52:55,175
that you have in there,
and then the mascarpone

1013
00:52:55,200 --> 00:52:56,255
cream as well.

1014
00:52:57,800 --> 00:53:00,695
That is a lovely, lovely tart.

1015
00:53:00,720 --> 00:53:05,655
You've got macerated strawberries
on the bottom that are almost sharp,

1016
00:53:05,680 --> 00:53:09,455
and then you've got that lovely
mascarpone, which is slightly sour,

1017
00:53:09,480 --> 00:53:11,135
but it's packed full of vanilla.

1018
00:53:11,160 --> 00:53:14,095
And then you've got fresh
cut strawberries across the top.

1019
00:53:14,120 --> 00:53:15,855
That's a lovely, lovely tart.

1020
00:53:17,480 --> 00:53:21,775
The quantity of cream and indulgence
on this is perfect for me.

1021
00:53:21,800 --> 00:53:23,975
Your pastry making is spot-on.

1022
00:53:24,000 --> 00:53:26,935
The jam at the bottom is fresh
and tangy.

1023
00:53:26,960 --> 00:53:29,055
Thank you. I think this is great.

1024
00:53:29,080 --> 00:53:30,535
Thank you.

1025
00:53:34,560 --> 00:53:35,575
Well done, mate.

1026
00:53:37,680 --> 00:53:39,855
That was good. Really good. Thank
you.

1027
00:53:41,880 --> 00:53:44,335
Yeah, I'm feeling pretty good after
that.

1028
00:53:44,360 --> 00:53:47,575
It would be quite nice to carry on
through this competition and keep

1029
00:53:47,600 --> 00:53:49,175
getting good feedback.

1030
00:53:55,800 --> 00:53:57,615
We had a good Skills Test. OK?

1031
00:53:57,640 --> 00:53:59,135
Our expectation was high.

1032
00:53:59,160 --> 00:54:02,695
We were expecting great dishes,
and we did get great dishes.

1033
00:54:05,000 --> 00:54:06,775
There was one standout chef,
wasn't there?

1034
00:54:06,800 --> 00:54:09,575
A complete standout chef.
And that's Tom. Hmm.

1035
00:54:09,600 --> 00:54:11,295
Absolutely smashed the main.

1036
00:54:11,320 --> 00:54:13,655
Came in here and gave a very,
very good dessert as well.

1037
00:54:13,680 --> 00:54:16,615
I think he definitely deserves
a place in our next round.

1038
00:54:16,640 --> 00:54:19,975
Absolutely. Tom is the strongest
chef of the four.

1039
00:54:20,000 --> 00:54:23,055
On reading I-Lin's menu,
it sounded really exciting.

1040
00:54:23,080 --> 00:54:26,815
It just didn't pack the excitement
that I'd hoped it would deliver.

1041
00:54:26,840 --> 00:54:31,095
The take on her Taiwanese dish...
The beef was beautifully pink.

1042
00:54:31,120 --> 00:54:33,255
But I would have enjoyed
a bigger flavour of spice

1043
00:54:33,280 --> 00:54:34,615
through that beef broth.

1044
00:54:34,640 --> 00:54:37,415
Now, the dessert, for me,
just didn't work on all fronts.

1045
00:54:37,440 --> 00:54:40,015
It was lots of individual things
that just weren't singing

1046
00:54:40,040 --> 00:54:43,855
with each other.
So I-Lin leaves the competition.

1047
00:54:43,880 --> 00:54:46,935
That means we've now got
a really tough decision, I think,

1048
00:54:46,960 --> 00:54:48,935
between Lindsay and Tristan.

1049
00:54:52,800 --> 00:54:55,975
We've got two chefs here who have
got real talent and skill.

1050
00:54:56,000 --> 00:54:59,655
Both their savoury dishes were
fantastic.

1051
00:54:59,680 --> 00:55:03,415
But BOTH their desserts
were very disappointing.

1052
00:55:06,400 --> 00:55:08,935
It's the main hurdle
of the competition.

1053
00:55:08,960 --> 00:55:12,095
Anything past this kind
of feels like a bit of a weight

1054
00:55:12,120 --> 00:55:15,215
off your shoulders, so, yeah,
I would be gutted

1055
00:55:15,240 --> 00:55:17,015
if I went out at this point.

1056
00:55:18,840 --> 00:55:21,375
Yeah, it's hard to know
whether you've done enough.

1057
00:55:23,040 --> 00:55:24,495
The other chefs are so brilliant.

1058
00:55:24,520 --> 00:55:26,735
So if I have, then I'd be proud,

1059
00:55:26,760 --> 00:55:29,375
if I haven't,
then, good luck to them.

1060
00:55:44,120 --> 00:55:47,335
The first chef
leaving the competition

1061
00:55:47,360 --> 00:55:48,535
is I-Lin.

1062
00:55:49,760 --> 00:55:52,455
Nice to have met you. Thank you.
Thank you.

1063
00:55:55,680 --> 00:55:59,215
It's maybe the toughest day
in my career so far.

1064
00:56:00,680 --> 00:56:04,575
Disappointed, but I thought I can do
better, but maybe I need

1065
00:56:04,600 --> 00:56:06,135
some more experience.

1066
00:56:08,040 --> 00:56:11,775
Tristan, Lindsay,
one of you is leaving us.

1067
00:56:14,880 --> 00:56:16,855
The chef leaving...

1068
00:56:20,800 --> 00:56:22,375
...is Lindsay.

1069
00:56:23,720 --> 00:56:27,415
Lindsay, that was the tightest
of margins. You can leave

1070
00:56:27,440 --> 00:56:30,095
here with your head held high, mate.
Cheers.

1071
00:56:31,720 --> 00:56:33,295
I'm disappointed, obviously.

1072
00:56:33,320 --> 00:56:37,295
I didn't push myself enough. Yeah,
I just came at this with the wrong

1073
00:56:37,320 --> 00:56:39,735
approach and, yeah,

1074
00:56:39,760 --> 00:56:42,335
just got myself to blame.

1075
00:56:42,360 --> 00:56:44,815
When I go home, I'm looking forward
to seeing my wee boy.

1076
00:56:44,840 --> 00:56:47,375
I've missed him
the last couple of days.

1077
00:56:47,400 --> 00:56:50,215
Well done, the pair of you.
All right? That was quality.

1078
00:56:50,240 --> 00:56:53,135
It was nerve-racking, awesome,
and just relief in the end.

1079
00:56:53,160 --> 00:56:57,295
I know I didn't produce my best,
so I think I need to understand

1080
00:56:57,320 --> 00:57:01,215
the judges' comments a bit,
learn on them and not produce

1081
00:57:01,240 --> 00:57:02,935
that pudding again.

1082
00:57:05,400 --> 00:57:07,735
Cooking under this sort
of pressure is tough.

1083
00:57:07,760 --> 00:57:10,295
I'm still feeling a little bit
nervous going into future rounds,

1084
00:57:10,320 --> 00:57:11,895
but I signed up for this.

1085
00:57:13,400 --> 00:57:16,655
I just want to sort of get
as far as I can, give it my best.

1086
00:57:19,080 --> 00:57:22,375
Next time, it's the last
of the quarterfinals.

1087
00:57:22,400 --> 00:57:23,575
Come on!

1088
00:57:23,600 --> 00:57:28,975
And this week's strongest chefs
return to face two tough challenges.

1089
00:57:29,000 --> 00:57:31,655
There's nothing about this dish
that I can fault.

1090
00:57:31,680 --> 00:57:33,015
Mm-mm-mm!

1091
00:57:33,040 --> 00:57:36,255
Only the best will make it through
to knockout week.

1092
00:57:36,280 --> 00:57:38,535
This is so freaking clever.

1093
00:57:38,560 --> 00:57:40,855
You just can't stop eating it.

1094
00:57:40,880 --> 00:57:42,695
Oow!
SIGHS