1
00:00:02,040 --> 00:00:04,895
It's the last of the MasterChef
quarterfinals.

2
00:00:04,920 --> 00:00:08,575
These four talented chefs
triumphed in their heats.

3
00:00:09,880 --> 00:00:13,735
Tonight, they will face two tough
challenges designed to push

4
00:00:13,760 --> 00:00:15,295
them even further.

5
00:00:16,960 --> 00:00:19,015
I feel like the pressure's
definitely going up.

6
00:00:19,040 --> 00:00:21,695
I just can't wait to get back
in there and show what I've got.

7
00:00:21,720 --> 00:00:24,775
I don't think anything can prepare
you for being in that kitchen.

8
00:00:24,800 --> 00:00:26,175
Every round is important.

9
00:00:26,200 --> 00:00:28,375
I don't think there's going
to be any rounds where you don't

10
00:00:28,400 --> 00:00:30,135
have to show your best.

11
00:00:30,160 --> 00:00:32,575
I do feel like I've got
some stiff competition.

12
00:00:32,600 --> 00:00:35,255
I also feel like an old grandma
compared to some of them.

13
00:00:37,040 --> 00:00:39,895
I mean, thank gosh I dyed my hair
right before this.

14
00:00:39,920 --> 00:00:43,815
First, they must face
an invention test with a twist...

15
00:00:43,840 --> 00:00:46,735
It's absolutely sensational.

16
00:00:46,760 --> 00:00:51,575
...before going on to cook for three
of the country's top food critics.

17
00:00:51,600 --> 00:00:54,015
I'm slightly blown away by this.

18
00:00:54,040 --> 00:00:56,295
You just can't stop eating it.

19
00:00:56,320 --> 00:01:00,295
Only the best will make it through
to knockout week.

20
00:01:00,320 --> 00:01:04,335
We have four very talented chefs
who've earned their way

21
00:01:04,360 --> 00:01:06,455
into the quarterfinal.

22
00:01:06,480 --> 00:01:08,695
Can they keep it going?

23
00:01:08,720 --> 00:01:10,855
There's never a guarantee
in this kitchen.

24
00:01:10,880 --> 00:01:14,215
Only good cookery is going to get
our chefs through to the next stage

25
00:01:14,240 --> 00:01:15,415
of this competition.

26
00:01:34,480 --> 00:01:38,255
Hey. Here you are in your
quarterfinal.

27
00:01:39,560 --> 00:01:43,335
You are here because
you've shown us the skills,

28
00:01:43,360 --> 00:01:46,215
the creativity that you have so far.

29
00:01:46,240 --> 00:01:48,495
But we want to turn it up a notch.

30
00:01:50,240 --> 00:01:53,495
Underneath that box in front
of you is a clue to the dish

31
00:01:53,520 --> 00:01:55,295
that we'd like you to cook for us.

32
00:01:55,320 --> 00:01:57,775
Lift up the box
and reveal your clue.

33
00:02:04,840 --> 00:02:06,255
Own it. Yeah.

34
00:02:06,280 --> 00:02:09,055
Hey, Ayesha!
I don't think they're my shape.

35
00:02:10,600 --> 00:02:14,255
We would like you to create a dish
that is all about sunshine.

36
00:02:14,280 --> 00:02:17,575
Think bright, think colourful,
think light.

37
00:02:17,600 --> 00:02:21,055
We want to feel like we've been
transported to somewhere

38
00:02:21,080 --> 00:02:22,615
sunny and warm.

39
00:02:24,400 --> 00:02:26,695
You've got an amazing table of
ingredients

40
00:02:26,720 --> 00:02:28,815
for you to choose from.

41
00:02:28,840 --> 00:02:30,975
You are going to have ten
minutes to come up

42
00:02:31,000 --> 00:02:32,455
and choose your ingredients,

43
00:02:32,480 --> 00:02:34,575
70 minutes to cook and serve.

44
00:02:34,600 --> 00:02:37,375
Come up and let's bring some
sunshine into this kitchen.

45
00:02:41,440 --> 00:02:45,415
The Chefs' Larder consists of
a selection of seafood,

46
00:02:45,440 --> 00:02:49,695
including red mullet, stone bass,

47
00:02:49,720 --> 00:02:53,095
lobster and mussels,

48
00:02:53,120 --> 00:02:56,255
along with a variety
of tropical fruits,

49
00:02:56,280 --> 00:03:01,255
summer vegetables, herbs and spices.

50
00:03:01,280 --> 00:03:02,775
I'm thinking deep here.

51
00:03:04,360 --> 00:03:07,175
What journey are our chefs
going to take us on?

52
00:03:07,200 --> 00:03:09,135
Are we going to be sitting
by the beach?

53
00:03:09,160 --> 00:03:10,615
Are we going to be in the Caribbean?

54
00:03:10,640 --> 00:03:13,255
Or maybe even on Blackpool Pier?

55
00:03:13,280 --> 00:03:15,175
It could be sweet or savoury,

56
00:03:15,200 --> 00:03:17,695
as long as their dish
sings of sunshine.

57
00:03:19,160 --> 00:03:21,935
I think it's almost overwhelming
how much stuff there is here,

58
00:03:21,960 --> 00:03:23,975
but I've just got to try and not
pick too much.

59
00:03:24,000 --> 00:03:26,335
You want to show off what you can
do, but at the same time you don't

60
00:03:26,360 --> 00:03:28,055
want to over egg the pudding.

61
00:03:30,280 --> 00:03:34,575
I want our chefs to be bold
and to take a risk.

62
00:03:34,600 --> 00:03:38,175
Don't be afraid to push
the boundaries.

63
00:03:38,200 --> 00:03:40,655
Show us some excitement
in your food.

64
00:03:41,960 --> 00:03:44,695
All right, actually, I think
I'm just going with flavours

65
00:03:44,720 --> 00:03:48,855
that remind me of being on holiday

66
00:03:48,880 --> 00:03:52,575
and being somewhere tropical,
and wishing I was there!

67
00:03:55,840 --> 00:03:58,535
I quite like doing creative things
and thinking on the fly,

68
00:03:58,560 --> 00:04:01,255
so hopefully I can execute it.

69
00:04:01,280 --> 00:04:04,375
I think I've got a few ideas,
so fingers crossed.

70
00:04:08,360 --> 00:04:13,215
Chefs, you now have 70 minutes to
create a dish full of sunshine.

71
00:04:14,480 --> 00:04:15,815
And off you go.

72
00:04:23,760 --> 00:04:25,495
They suit you, you should keep them.

73
00:04:25,520 --> 00:04:27,535
They suit me? You look very suave.

74
00:04:29,640 --> 00:04:34,055
24-year-old Tom comes from a family
of chefs and currently works

75
00:04:34,080 --> 00:04:37,335
as a sous-chef under his dad
at an exclusive hotel

76
00:04:37,360 --> 00:04:39,055
in Horsham, West Sussex.

77
00:04:40,760 --> 00:04:42,295
It's really hard to talk serious

78
00:04:42,320 --> 00:04:44,615
when your glasses
are going up and down.

79
00:04:44,640 --> 00:04:47,975
He was a standout cook in his heat
with an impeccable Skills Test...

80
00:04:49,920 --> 00:04:52,735
...and he delighted the judges
with his modern take

81
00:04:52,760 --> 00:04:54,695
on classic flavours.

82
00:04:54,720 --> 00:04:57,735
This is singing to me,
this plate of food.

83
00:04:57,760 --> 00:04:59,095
I absolutely love it.

84
00:04:59,120 --> 00:05:02,495
I feel like I've done pretty well
so far, but I'm quite self critical.

85
00:05:02,520 --> 00:05:03,895
A bit of a perfectionist.

86
00:05:03,920 --> 00:05:07,455
If something doesn't go exactly as
I planned, it's not good in my eyes.

87
00:05:09,440 --> 00:05:12,175
What's inspired your dish?
Just I love lobster.

88
00:05:12,200 --> 00:05:14,695
I think it's one of the nicest
things to eat.

89
00:05:14,720 --> 00:05:16,815
Lobster with what? A carrot puree

90
00:05:16,840 --> 00:05:19,655
that's, like, slightly curried,
a bisque that is flavoured

91
00:05:19,680 --> 00:05:21,935
with lemongrass,
a bit of lime and ginger.

92
00:05:21,960 --> 00:05:24,175
And I'm also going to do a little
sort of diced-up potato

93
00:05:24,200 --> 00:05:25,975
mixed with mango and capers.

94
00:05:26,000 --> 00:05:27,975
Potatoes with mango?

95
00:05:28,000 --> 00:05:30,335
Yeah, well, I've done it before
with Jerusalem artichokes,

96
00:05:30,360 --> 00:05:32,975
and it was delicious. Just trying
to sort of bring nice, bright,

97
00:05:33,000 --> 00:05:34,415
vibrant colours into the dish.

98
00:05:34,440 --> 00:05:36,855
I think that's probably the sort
of main focus for this one.

99
00:05:36,880 --> 00:05:38,895
When we mentioned sunshine,
what were you thinking?

100
00:05:38,920 --> 00:05:41,615
Me getting sun burnt, to be honest.
As a ginger chef,

101
00:05:41,640 --> 00:05:43,415
I can't spend too much time
in the sun.

102
00:05:43,440 --> 00:05:45,615
So I don't have too much
to say about sunshine,

103
00:05:45,640 --> 00:05:46,815
other than factor 50.

104
00:05:48,440 --> 00:05:49,575
And that's it, really.

105
00:05:52,040 --> 00:05:55,495
Poached lobster dish.
Love poached lobster.

106
00:05:55,520 --> 00:05:58,095
He's got the tail, he's got a skewer
running through it,

107
00:05:58,120 --> 00:06:00,255
so he wants to keep it nice
and straight.

108
00:06:00,280 --> 00:06:01,855
Oh, that's heavy.

109
00:06:01,880 --> 00:06:05,415
Lobster, a very
expensive ingredient.

110
00:06:05,440 --> 00:06:08,575
He's going to poach it,
it's got to be just cooked.

111
00:06:10,200 --> 00:06:11,895
Ah, it's so hot.

112
00:06:11,920 --> 00:06:14,255
Yeah, I am getting burnt, but by
the heat of this lobster,

113
00:06:14,280 --> 00:06:15,655
not the wretched sun.

114
00:06:15,680 --> 00:06:18,055
Tom is making a lobster bisque,
and I think he's going to put some

115
00:06:18,080 --> 00:06:21,335
lovely ginger and chilli
through that. Mm!

116
00:06:21,360 --> 00:06:22,935
Got to get the bones crushed down.

117
00:06:22,960 --> 00:06:25,855
He's got to get some brandy,
some tomato puree, shallots

118
00:06:25,880 --> 00:06:29,215
and herbs into that. I want that
bisque really tasting delicious.

119
00:06:30,360 --> 00:06:31,975
Right, cutters.

120
00:06:32,000 --> 00:06:33,335
The lobster claws,

121
00:06:33,360 --> 00:06:35,655
he's going to chop those up and put
them with the potato,

122
00:06:35,680 --> 00:06:38,735
a bit of mango. It's a fruit that
always reminds you of the summer.

123
00:06:38,760 --> 00:06:41,255
I'm not sure where a mango
fits with potato.

124
00:06:42,560 --> 00:06:44,295
Got to be balanced just right.

125
00:06:48,040 --> 00:06:52,095
26-year-old Tristan grew up
on his family farm in Norfolk

126
00:06:52,120 --> 00:06:55,135
and now works as a private chef.

127
00:06:55,160 --> 00:06:58,695
He cooks without the use of dairy
due to an intolerance,

128
00:06:58,720 --> 00:07:03,415
and earned himself a quarterfinal
place with some knockout quail.

129
00:07:03,440 --> 00:07:05,855
What can I say, Tristan?
That's a great dish.

130
00:07:07,680 --> 00:07:10,535
As a private chef,
I think this challenge suits me.

131
00:07:10,560 --> 00:07:14,295
The way I cook a lot of the time
is going out and finding produce

132
00:07:14,320 --> 00:07:16,535
and making up a dish from that.

133
00:07:16,560 --> 00:07:19,335
So I hope that it's
a good challenge for me,

134
00:07:19,360 --> 00:07:20,495
but we'll see.

135
00:07:23,320 --> 00:07:26,335
Tristan, what does sunshine
evoke for you?

136
00:07:26,360 --> 00:07:28,615
Every event, as you know,
is made better by sunshine.

137
00:07:28,640 --> 00:07:31,295
And with our wonderful British
weather, we don't get much of it.

138
00:07:31,320 --> 00:07:36,375
So I'm trying to really push
into the whole dish barbecue.

139
00:07:36,400 --> 00:07:38,015
OK. I see red mullet there.

140
00:07:38,040 --> 00:07:40,775
Red mullet is one of my favourite
fish to barbecue and then make

141
00:07:40,800 --> 00:07:45,495
a dairy-free sauce, which is made
mainly of oat creme fraiche,

142
00:07:45,520 --> 00:07:46,855
and some vermouth.

143
00:07:46,880 --> 00:07:49,415
And then I've got a little courgette
flower and I love barbecuing

144
00:07:49,440 --> 00:07:52,735
them, as well. And I'm going to
stuff that with a little avocado

145
00:07:52,760 --> 00:07:55,255
sort of mousse almost.

146
00:07:55,280 --> 00:07:59,175
When we're eating it, are we going
to think summer barbecue?

147
00:07:59,200 --> 00:08:01,175
I hope so. Love a barbecue.

148
00:08:01,200 --> 00:08:02,855
I hope you brought your Speedos.

149
00:08:06,520 --> 00:08:09,175
Tristan is cooking a roasted
red mullet.

150
00:08:09,200 --> 00:08:11,815
He's removed the centre bone.

151
00:08:11,840 --> 00:08:14,535
He's filleted it and opened it up,
which is a great idea.

152
00:08:14,560 --> 00:08:15,615
Very skilful.

153
00:08:17,160 --> 00:08:20,655
Red mullet is a delicate fish,
and it can be overcooked.

154
00:08:20,680 --> 00:08:22,415
So he's got to be careful.

155
00:08:23,800 --> 00:08:26,495
He's going to be putting the radish
and the courgette slices

156
00:08:26,520 --> 00:08:28,975
on the inside to recreate
the scales.

157
00:08:30,600 --> 00:08:31,975
HE SIGHS

158
00:08:33,240 --> 00:08:36,655
He's adding to that some
oat creme fraiche and vermouth

159
00:08:36,680 --> 00:08:38,975
to make his sauce.
I like the sound of that.

160
00:08:40,400 --> 00:08:42,335
We've also got some mussels.

161
00:08:42,360 --> 00:08:45,935
He's just put them into a bowl
with some smoke.

162
00:08:45,960 --> 00:08:48,135
That's an interesting combination.

163
00:08:48,160 --> 00:08:51,535
The flower of the courgette always
reminds me of the sunshine.

164
00:08:51,560 --> 00:08:53,575
Filled with the avocado, delicious.

165
00:08:53,600 --> 00:08:55,575
It's going to be fresh and vibrant.

166
00:08:55,600 --> 00:08:59,255
And I think this will work really
well with the red mullet.

167
00:08:59,280 --> 00:09:01,975
30 minutes have gone.
You have 40 minutes left.

168
00:09:04,600 --> 00:09:08,535
32-year-old Ayesha owns her own
restaurant in Glastonbury,

169
00:09:08,560 --> 00:09:11,775
where she serves food inspired
by her Jordanian background.

170
00:09:13,240 --> 00:09:16,335
Although her dishes were rustic
in appearance, the judges

171
00:09:16,360 --> 00:09:20,135
were enchanted by her
Middle Eastern flavours.

172
00:09:20,160 --> 00:09:22,575
You are going to be bad
for my waistline.

173
00:09:26,040 --> 00:09:29,335
I know I had a good first heat,
but I don't think that means

174
00:09:29,360 --> 00:09:31,975
I can rest on my laurels
in any way whatsoever.

175
00:09:32,000 --> 00:09:34,535
Sorry, mate. That's all right.
I'll only be a second.

176
00:09:36,840 --> 00:09:40,335
So I'm really hoping I can
continue on this trajectory.

177
00:09:40,360 --> 00:09:41,535
Really hoping!

178
00:09:43,280 --> 00:09:47,655
You gave us wonderful flavours
of your Middle Eastern pantry

179
00:09:47,680 --> 00:09:49,015
in the last round.

180
00:09:49,040 --> 00:09:51,735
Are we expecting more of that today?

181
00:09:51,760 --> 00:09:53,975
I mean, I've seen my sumac,
I've seen my tahini.

182
00:09:54,000 --> 00:09:57,895
I'm in my happy place. So, yeah,
I don't feel horrendously panicked,

183
00:09:57,920 --> 00:10:01,175
but obviously there's
still some slight terror.

184
00:10:01,200 --> 00:10:02,575
Is it with you - as a chef,

185
00:10:02,600 --> 00:10:05,735
is it sort of one step at a time,
no expectations on yourself?

186
00:10:05,760 --> 00:10:08,015
You just have a good time,
enjoy yourself and just cook food

187
00:10:08,040 --> 00:10:10,415
that you enjoy doing?
Yes and no. OK.

188
00:10:10,440 --> 00:10:12,575
I'm incredibly ambitious.
I want everything.

189
00:10:12,600 --> 00:10:15,655
I want the world.
But equally, I love food.

190
00:10:15,680 --> 00:10:17,935
I love what I'm doing. If I stopped
having fun with it,

191
00:10:17,960 --> 00:10:20,495
I'd be doing the wrong thing.
How do you feel about the challenge?

192
00:10:20,520 --> 00:10:22,935
Sunshine. Sunshine.
I mean, I love sunshine.

193
00:10:22,960 --> 00:10:25,175
I'm feeling all
the vitamin D, all the joy,

194
00:10:25,200 --> 00:10:26,895
and I'm like,
"Let's put that into the food.

195
00:10:26,920 --> 00:10:29,895
"Let's get some serotonin
in our food today."

196
00:10:29,920 --> 00:10:31,895
I love that.

197
00:10:31,920 --> 00:10:35,855
And there is absolutely nothing
wrong with a bit of ambition.

198
00:10:35,880 --> 00:10:37,575
Go get it. Thank you.

199
00:10:42,640 --> 00:10:46,335
Ayesha is cooking a stone bass dish,
and we've got various different

200
00:10:46,360 --> 00:10:50,295
flavours of courgette. We've got
pickled courgette, charred

201
00:10:50,320 --> 00:10:51,935
courgette puree on the dish.

202
00:10:51,960 --> 00:10:54,015
We've also got
a tempura courgette flower.

203
00:10:56,840 --> 00:11:01,415
So I am stuffing it with
a ricotta mixed with mint,

204
00:11:01,440 --> 00:11:03,935
dill, sumac, a bit of garlic,

205
00:11:03,960 --> 00:11:07,255
lots of lemon zest,
and some chopped pistachios,

206
00:11:07,280 --> 00:11:09,255
just to add a bit of texture to it.

207
00:11:09,280 --> 00:11:12,135
I mean, any excuse to get
pistachios into something, really.

208
00:11:12,160 --> 00:11:15,215
We've got these beautiful little
nests of kataifi pastry

209
00:11:15,240 --> 00:11:17,935
and we've got a little bit of sumac
butter running through those.

210
00:11:17,960 --> 00:11:20,375
She's put those into a ring
and she's baked them in the oven

211
00:11:20,400 --> 00:11:23,415
until they're nice
and crunchy and crispy.

212
00:11:23,440 --> 00:11:25,775
That'll bring a lovely
textural bite to this dish.

213
00:11:25,800 --> 00:11:26,895
Oh.

214
00:11:26,920 --> 00:11:29,255
# This is not doing what
I wanted it to. #

215
00:11:29,280 --> 00:11:33,935
She has a dressing of olives
and fresh herbs. So not quite sure

216
00:11:33,960 --> 00:11:36,575
how this dish is going to look,
but knowing Ayesha,

217
00:11:36,600 --> 00:11:37,975
it will taste amazing.

218
00:11:40,920 --> 00:11:42,975
So there's lots of lemon
and courgette.

219
00:11:43,000 --> 00:11:44,655
That's kind of the focus of it.

220
00:11:44,680 --> 00:11:47,655
And then a lovely piece of hopefully
perfectly cooked fish.

221
00:11:50,440 --> 00:11:52,695
Do they suit me? Yeah.
I'll go with those. Yeah, yeah.

222
00:11:52,720 --> 00:11:55,375
Imagine your hair
blowing in the wind.

223
00:11:55,400 --> 00:11:57,015
SHE IMITATES REVVING

224
00:11:57,040 --> 00:11:58,615
# Go, greased lightnin'... #

225
00:11:58,640 --> 00:11:59,775
Yeah, yeah, yeah.

226
00:12:02,920 --> 00:12:07,615
30-year-old Cecily lives in London,
working as a private chef.

227
00:12:07,640 --> 00:12:10,135
After a nervous start
to the competition...

228
00:12:10,160 --> 00:12:12,375
You were so unsure.

229
00:12:12,400 --> 00:12:14,975
You just didn't believe in yourself.

230
00:12:15,000 --> 00:12:17,455
...she impressed the judges
with a beautifully

231
00:12:17,480 --> 00:12:19,135
presented signature menu.

232
00:12:20,400 --> 00:12:23,455
I don't think the last heat
was a reflection

233
00:12:23,480 --> 00:12:25,535
of how well I can cook.

234
00:12:26,960 --> 00:12:30,495
I think nerves held me back
a little bit.

235
00:12:30,520 --> 00:12:32,695
I think I'm looking forward
to being able to show

236
00:12:32,720 --> 00:12:34,815
a little bit more excitement.

237
00:12:34,840 --> 00:12:37,735
Italian meringue,
just waiting to get to 120.

238
00:12:41,120 --> 00:12:42,935
I get the feeling
we're having a pudding.

239
00:12:42,960 --> 00:12:45,695
We are. A tropical pudding.

240
00:12:45,720 --> 00:12:50,335
So I'm doing, like, a choux pastry
with a coconut creme pat,

241
00:12:50,360 --> 00:12:54,415
a mango mousse, a lime,
ginger and tequila granita.

242
00:12:55,520 --> 00:12:57,895
You're a private chef, so you
obviously cook on the go,

243
00:12:57,920 --> 00:13:00,695
and this must feel
slightly familiar.

244
00:13:00,720 --> 00:13:03,615
Yeah, things change quite
easily and quite quickly,

245
00:13:03,640 --> 00:13:05,775
so I have to be on the ball.

246
00:13:05,800 --> 00:13:08,215
What inspired this dessert for you?

247
00:13:08,240 --> 00:13:10,135
I've travelled to the Caribbean
a few times.

248
00:13:10,160 --> 00:13:12,975
You know, if I'm thinking of
a tropical island, I think mango,

249
00:13:13,000 --> 00:13:16,735
I think coconut. And, yeah,
just trying to make it fun.

250
00:13:16,760 --> 00:13:20,055
I am looking forward to this
and I love how excited

251
00:13:20,080 --> 00:13:21,615
you are to make a dessert.

252
00:13:21,640 --> 00:13:23,655
The only dessert in the kitchen
today. Oh.

253
00:13:23,680 --> 00:13:24,775
No pressure.

254
00:13:25,880 --> 00:13:27,855
Thanks. Good luck. Thank you.

255
00:13:29,800 --> 00:13:33,535
Choux pastry, beautiful
and golden on the outside,

256
00:13:33,560 --> 00:13:35,375
and nice and soft throughout.

257
00:13:35,400 --> 00:13:37,655
Ooh! You all right?

258
00:13:37,680 --> 00:13:38,695
Yep.

259
00:13:40,040 --> 00:13:41,335
It's got to be cooked through.

260
00:13:41,360 --> 00:13:45,335
Otherwise the inside of that choux
pastry will be heavy, doughy,

261
00:13:45,360 --> 00:13:46,695
and it can collapse.

262
00:13:48,200 --> 00:13:50,615
And in there she's got coconut
creme patissiere,

263
00:13:50,640 --> 00:13:53,055
she's also got a mango mousse.

264
00:13:53,080 --> 00:13:55,255
What is that?
It's the mango mousse.

265
00:13:55,280 --> 00:13:59,335
It's a bit lumpier than I thought,
but maybe the texture might be nice.

266
00:13:59,360 --> 00:14:02,855
What's in it?
Italian meringue, mango puree.

267
00:14:02,880 --> 00:14:05,295
And I'm going to put a bit of
whipped cream through it, as well.

268
00:14:07,560 --> 00:14:11,015
She's also making a lime and lemon
granita that she's going

269
00:14:11,040 --> 00:14:12,375
to flavour with tequila.

270
00:14:13,560 --> 00:14:16,975
Her job is about inventing
and creating ideas on the spot,

271
00:14:17,000 --> 00:14:18,895
so this is not unusual for her.

272
00:14:18,920 --> 00:14:20,895
And she looks very,
very comfortable.

273
00:14:24,680 --> 00:14:27,095
Right, chefs,
you've got five minutes left.

274
00:14:27,120 --> 00:14:28,895
Come on, don't stick to the fryer.

275
00:14:32,240 --> 00:14:33,335
Oh, crap.

276
00:14:42,760 --> 00:14:45,975
Everything's done.
Just need to put it all together.

277
00:14:52,080 --> 00:14:53,855
Chefs, 30 seconds left.

278
00:14:53,880 --> 00:14:55,335
Final touches.

279
00:15:02,560 --> 00:15:04,175
Oh, my hands. Oh, my God.

280
00:15:08,000 --> 00:15:10,015
Right, chefs. That's it. Time's up.

281
00:15:10,040 --> 00:15:11,295
Yeah. Done.

282
00:15:19,680 --> 00:15:22,295
You all right? Hot. Yeah.

283
00:15:22,320 --> 00:15:25,295
Sorry I didn't yell the fryer was
free. Yeah, that's all right.

284
00:15:25,320 --> 00:15:26,535
You didn't stitch me up.

285
00:15:27,880 --> 00:15:30,695
Private chef Tristan's dish,
inspired by his favourite

286
00:15:30,720 --> 00:15:33,455
ingredients to cook on a barbecue,

287
00:15:33,480 --> 00:15:36,495
is red mullet
filled with yellow courgette

288
00:15:36,520 --> 00:15:38,215
and radish scales,

289
00:15:38,240 --> 00:15:42,695
smoked mussels in an oat creme
fraiche and vermouth sauce,

290
00:15:42,720 --> 00:15:46,175
and a courgette flower
filled with avocado.

291
00:15:46,200 --> 00:15:48,135
I like the red mullet prepared

292
00:15:48,160 --> 00:15:51,695
this way, but I think it's a shame
that you hid the scales

293
00:15:51,720 --> 00:15:54,535
that I saw you place on the inside.

294
00:15:54,560 --> 00:15:57,935
You took your time to make something
so lovely and then covered it up.

295
00:16:05,360 --> 00:16:08,375
I like the cookery of the fish.
Beautifully cooked.

296
00:16:08,400 --> 00:16:10,775
Your courgette flower
with the avocado

297
00:16:10,800 --> 00:16:12,535
is delicious, beautifully seasoned.

298
00:16:12,560 --> 00:16:15,535
I love the mussels.
Vermouth and oat creme fraiche -

299
00:16:15,560 --> 00:16:18,255
because you can't eat dairy -
that's delicious.

300
00:16:18,280 --> 00:16:21,095
But the sunshine element
of your dish comes in the form

301
00:16:21,120 --> 00:16:22,575
of a barbecue.

302
00:16:22,600 --> 00:16:25,495
You could have put some
charring on your fish.

303
00:16:26,680 --> 00:16:27,735
Sunshine?

304
00:16:29,040 --> 00:16:30,415
Bit of a cloudy day.

305
00:16:32,080 --> 00:16:35,055
So I liked the idea
of what you're doing.

306
00:16:35,080 --> 00:16:37,375
You've definitely shown
some skill on here,

307
00:16:37,400 --> 00:16:39,935
but you've not quite sold us
the sunshine barbecue.

308
00:16:41,120 --> 00:16:42,175
Thank you.

309
00:16:45,680 --> 00:16:49,615
I slightly missed
the summery element of it.

310
00:16:49,640 --> 00:16:52,175
Apart from that, I was fairly
happy with everything

311
00:16:52,200 --> 00:16:55,535
and I did it in the time, so that's
all you can really hope for.

312
00:17:00,160 --> 00:17:05,575
24-year-old sous-chef Tom has served
brown butter poached lobster tail

313
00:17:05,600 --> 00:17:08,975
on a salad of new potatoes,
diced mango,

314
00:17:09,000 --> 00:17:11,695
lobster claw meat and capers,

315
00:17:11,720 --> 00:17:15,575
with a curried carrot puree,
baby carrots,

316
00:17:15,600 --> 00:17:18,935
tomato and mango
dressed in a lime vinaigrette,

317
00:17:18,960 --> 00:17:21,055
and a lobster bisque.

318
00:17:21,080 --> 00:17:23,615
That's lovely.
Beautiful and colourful. Thank you.

319
00:17:23,640 --> 00:17:26,855
Very colourful. I think I'll have
to take those sunglasses back.

320
00:17:38,600 --> 00:17:42,175
Perfectly cooked lobster. Beautiful
potatoes with the claw meat

321
00:17:42,200 --> 00:17:45,655
running through it.
Got a little, little hint of mango.

322
00:17:45,680 --> 00:17:48,855
Just a touch through there.
It works a treat.

323
00:17:48,880 --> 00:17:54,175
The bisque is delicious. Chilli,
lemongrass, ginger. Beautiful.

324
00:17:54,200 --> 00:17:57,055
It's absolutely sensational.

325
00:17:57,080 --> 00:17:59,455
You've nailed this brief. Thank you.

326
00:17:59,480 --> 00:18:02,935
While Monica gives her verdict,
I'm going to continue eating.

327
00:18:02,960 --> 00:18:05,135
Thank you very much.
In fact, she's not finishing.

328
00:18:05,160 --> 00:18:08,375
I was hoping... I'd just carry
on talking. ..you'd keep talking.

329
00:18:10,000 --> 00:18:12,335
What it is is beautifully
cooked lobster.

330
00:18:13,840 --> 00:18:17,695
Your curried carrot puree
is so smooth.

331
00:18:17,720 --> 00:18:21,055
It's light, it's bright,
it's making me happy.

332
00:18:21,080 --> 00:18:25,255
I feel like you've hit us
with a plate of sunshine.

333
00:18:27,560 --> 00:18:29,615
There was barely
any negative comments.

334
00:18:29,640 --> 00:18:32,895
It was just amazing to hear
how they felt about that dish.

335
00:18:32,920 --> 00:18:34,215
I really wanted to eat it.

336
00:18:34,240 --> 00:18:37,015
I was watching them two
eating it so jealous.

337
00:18:37,040 --> 00:18:39,415
Cos I know it all tastes really
good. I was like, "Grr!"

338
00:18:43,080 --> 00:18:47,335
Glastonbury-based chef patron
Ayesha has served stone bass

339
00:18:47,360 --> 00:18:50,015
on a courgette and tahini puree,

340
00:18:50,040 --> 00:18:54,535
with a kataifi pastry nest soaked
in sumac beurre noisette,

341
00:18:54,560 --> 00:18:57,495
charred courgettes dressed in lemon,

342
00:18:57,520 --> 00:19:00,735
tempura courgette flowers
stuffed with ricotta, pistachio

343
00:19:00,760 --> 00:19:02,535
and lemon zest,

344
00:19:02,560 --> 00:19:07,255
and a salsa verde of coriander,
mint and Kalamata olives.

345
00:19:16,720 --> 00:19:19,135
Your stone bass, perfectly cooked.

346
00:19:19,160 --> 00:19:21,735
Your verde, got the lovely little
olives running through there

347
00:19:21,760 --> 00:19:24,335
for saltiness. We've got lemon,
we've got citrus.

348
00:19:24,360 --> 00:19:27,295
It's rough, it's rustic,
but it packs flavour.

349
00:19:27,320 --> 00:19:31,335
And then that lovely little
pastry nest, it's great.

350
00:19:31,360 --> 00:19:33,295
It all works together.

351
00:19:33,320 --> 00:19:34,815
I'm smiling.

352
00:19:34,840 --> 00:19:36,335
Thank you so much. Well done.

353
00:19:37,920 --> 00:19:43,615
The courgette flower with
the ricotta mix I really like,

354
00:19:43,640 --> 00:19:47,375
but I just want the courgette
flower to be more crispy.

355
00:19:47,400 --> 00:19:50,415
The courgette you've charred
underneath of that,

356
00:19:50,440 --> 00:19:52,455
it's so juicy. And the sumac,

357
00:19:52,480 --> 00:19:54,735
it brings more of
the citrus flavours

358
00:19:54,760 --> 00:19:57,615
that evoke sunshine, lemon trees.

359
00:19:57,640 --> 00:19:59,495
It is no doubt delicious.

360
00:20:00,760 --> 00:20:02,375
I think it could look much nicer.

361
00:20:03,800 --> 00:20:05,815
Thank you. Well done.
Thank you very much.

362
00:20:10,320 --> 00:20:11,855
Oh!

363
00:20:11,880 --> 00:20:13,335
Ah, my eyeliner.

364
00:20:15,040 --> 00:20:16,495
I'm really happy.

365
00:20:16,520 --> 00:20:19,495
I'm frustrated with myself because
I kind of produced something

366
00:20:19,520 --> 00:20:22,815
that wasn't the prettiest,
but they see something

367
00:20:22,840 --> 00:20:25,575
in me, and that's...
That's a great start.

368
00:20:26,640 --> 00:20:27,655
Yeah.

369
00:20:29,920 --> 00:20:33,015
Oh, gosh, my eyeliner was neater
than my plate of food, though.

370
00:20:36,240 --> 00:20:38,895
Last up is private chef Cecily.

371
00:20:38,920 --> 00:20:42,575
She's made a choux bun filled
with coconut creme pat,

372
00:20:42,600 --> 00:20:45,055
and topped with Italian meringue,

373
00:20:45,080 --> 00:20:49,015
with a mango mousse, a mango
and passion fruit salsa,

374
00:20:49,040 --> 00:20:53,055
and on the side, a lime,
ginger and tequila granita.

375
00:21:01,480 --> 00:21:04,335
The choux bun
with the coconut creme pat -

376
00:21:04,360 --> 00:21:08,775
I do like it, but it
is needing more flavours

377
00:21:08,800 --> 00:21:13,255
of coconut. The mango mousse,
it is very sweet.

378
00:21:13,280 --> 00:21:17,015
I do like the salsa of mango
and passion fruit on top.

379
00:21:18,080 --> 00:21:21,895
The granita on the side
of a Margarita -

380
00:21:21,920 --> 00:21:25,015
that is like my ultimate
holiday starter.

381
00:21:26,680 --> 00:21:28,215
That hits the spot.

382
00:21:28,240 --> 00:21:31,095
Love the choux pastry bun,
beautifully made.

383
00:21:31,120 --> 00:21:33,975
If anything, it needed some
coconut punch.

384
00:21:34,000 --> 00:21:35,855
It's that creme patissiere.

385
00:21:35,880 --> 00:21:38,375
There was two coconuts on that
table behind me earlier.

386
00:21:38,400 --> 00:21:39,975
Why didn't you use them?

387
00:21:40,000 --> 00:21:42,775
I was just worried about breaking
them open.

388
00:21:42,800 --> 00:21:45,455
Don't ever be afraid of anything
in here. Smash it up.

389
00:21:45,480 --> 00:21:48,775
Do whatever you need to do,
just get what you need.

390
00:21:48,800 --> 00:21:53,615
But I do love this little
sort of granita ice here

391
00:21:53,640 --> 00:21:56,815
that's just flavoured
full of tequila.

392
00:21:56,840 --> 00:22:01,295
In the sunshine, yeah, I'd really
enjoy eating this dessert.

393
00:22:01,320 --> 00:22:03,855
I'm very happy with this.
It's a good job. Well done.

394
00:22:08,480 --> 00:22:11,215
I am quite proud that I did
a dessert.

395
00:22:11,240 --> 00:22:14,375
I think it's one of the things
that I'm quite strong at.

396
00:22:14,400 --> 00:22:17,095
So, yes, not too bad.

397
00:22:19,520 --> 00:22:22,655
Well done, chefs.
That was just the warm-up round.

398
00:22:22,680 --> 00:22:25,895
That was just to get you ready
for what's coming next.

399
00:22:25,920 --> 00:22:28,655
So just go and have a quick break,
we'll see you shortly.

400
00:22:36,160 --> 00:22:38,135
That was good. Very good.

401
00:22:38,160 --> 00:22:40,735
No real errors.
No real errors at all.

402
00:22:40,760 --> 00:22:43,535
Every time they come in this
kitchen, we're seeing new things

403
00:22:43,560 --> 00:22:46,495
and I think they're really starting
to open up and shine.

404
00:22:46,520 --> 00:22:49,455
I think they're more than ready.
Mm. I do, too.

405
00:23:03,400 --> 00:23:06,295
You four so far have shown
incredible skill.

406
00:23:06,320 --> 00:23:09,735
But now there's a task in front
of you that is a lot tougher.

407
00:23:09,760 --> 00:23:12,495
You're cooking for three
of the leading food writers

408
00:23:12,520 --> 00:23:14,335
and critics in the country.

409
00:23:14,360 --> 00:23:17,535
Leyla Kazim, Grace Dent

410
00:23:17,560 --> 00:23:19,175
and Jimi Famurewa.

411
00:23:20,360 --> 00:23:25,895
At the end of this, three of you
will complete our final 12,

412
00:23:25,920 --> 00:23:28,095
and one of you will be leaving
the competition.

413
00:23:30,160 --> 00:23:35,415
Chefs, two courses in
one hour and 15 minutes.

414
00:23:35,440 --> 00:23:37,335
Good luck. Off you go.

415
00:23:46,680 --> 00:23:49,695
I think the two dishes I've chosen
are a really good representation

416
00:23:49,720 --> 00:23:51,655
of my cooking and where I'm at now.

417
00:23:52,880 --> 00:23:55,255
Yeah. I am taking a chance.

418
00:23:55,280 --> 00:23:58,455
There's some really interesting
flavour combinations in there,

419
00:23:58,480 --> 00:24:00,615
and I just hope
it's received really well.

420
00:24:05,560 --> 00:24:06,895
How are you doing, Tristan?

421
00:24:06,920 --> 00:24:08,655
Good, thank you.
Yeah, I'm doing well.

422
00:24:08,680 --> 00:24:11,495
I suppose in your line of work
as a private chef, you probably

423
00:24:11,520 --> 00:24:13,575
have never cooked for critics.

424
00:24:13,600 --> 00:24:15,175
No, not in private cheffing.

425
00:24:15,200 --> 00:24:17,975
I mean, your clients are quite
harsh critics sometimes.

426
00:24:18,000 --> 00:24:20,015
Tristan, tell us about your menu.

427
00:24:20,040 --> 00:24:22,775
I'm going to start off with some
seared turbot.

428
00:24:22,800 --> 00:24:25,455
It's going to be in a sort of creamy
oat sauce

429
00:24:25,480 --> 00:24:27,575
with some broad beans running
through it.

430
00:24:27,600 --> 00:24:31,015
And then for my second dish,
I'm going to be cooking wood pigeon

431
00:24:31,040 --> 00:24:34,575
with a lavender jus,
some charred rhubarb

432
00:24:34,600 --> 00:24:36,375
and a little bit of citrus
pearl barley.

433
00:24:36,400 --> 00:24:38,455
Obviously, I'd love to be
in that final 12, and that's

434
00:24:38,480 --> 00:24:40,815
where we're aiming with these
dishes. I've got nothing to lose,

435
00:24:40,840 --> 00:24:42,815
so I'm going to go out there
and give it my best.

436
00:24:44,440 --> 00:24:46,295
His menu is starting with turbot.

437
00:24:47,960 --> 00:24:51,175
He's making a black garlic
mayonnaise to go with it.

438
00:24:51,200 --> 00:24:56,735
Black garlic, a molasses flavour.
Sweet, but also rich in umami.

439
00:24:56,760 --> 00:24:58,935
He's got cucumber ribbons
that are being pickled

440
00:24:58,960 --> 00:25:00,175
in chardonnay vinegar.

441
00:25:01,360 --> 00:25:03,655
He's making a lemon zest cracker.

442
00:25:03,680 --> 00:25:08,055
It's almost like a very thin tuile
which is going to sit on top,

443
00:25:08,080 --> 00:25:11,775
and served with a broad bean
sauce made from oat milk.

444
00:25:14,800 --> 00:25:16,935
Tristan's second dish
is seared wood pigeon.

445
00:25:16,960 --> 00:25:19,055
So he's taken the breasts
off the bone.

446
00:25:19,080 --> 00:25:21,055
He's going to be cooking those
in the water bath.

447
00:25:24,360 --> 00:25:26,855
We've also got
a lavender pigeon sauce.

448
00:25:26,880 --> 00:25:29,695
You have to use lavender
very sparingly.

449
00:25:29,720 --> 00:25:32,175
If it's overused,
it can overpower a dish.

450
00:25:32,200 --> 00:25:36,175
He's got citrus pearl barley
with charred, poached rhubarb.

451
00:25:36,200 --> 00:25:39,215
Tristan's got to make sure he gets
the balance right from the citrus

452
00:25:39,240 --> 00:25:42,615
flavours, from the rhubarb sharpness
and, of course, the lavender.

453
00:25:55,120 --> 00:25:57,655
I think I'm pushing myself
with these dishes.

454
00:25:57,680 --> 00:26:00,455
They definitely have a lot more
elements in them.

455
00:26:00,480 --> 00:26:04,415
I want to try and show
a little bit more skill.

456
00:26:04,440 --> 00:26:06,855
I think I'm going to be
going like the clappers.

457
00:26:09,520 --> 00:26:12,015
Cecily, what have you got
planned for the critics?

458
00:26:12,040 --> 00:26:15,055
White asparagus that I'm poaching
in some butter.

459
00:26:15,080 --> 00:26:18,975
I'm doing a crispy, like,
panne duck egg, bacon crumb,

460
00:26:19,000 --> 00:26:21,575
and a whipped Parmesan cream.

461
00:26:21,600 --> 00:26:24,775
And then for the main course,
I have pan-fried hake

462
00:26:24,800 --> 00:26:27,695
with a smoked dulse beurre blanc,

463
00:26:27,720 --> 00:26:31,135
con fit potatoes,
and some trout roe, as well.

464
00:26:31,160 --> 00:26:33,095
You look like you've got a bit
of a smile on your face.

465
00:26:33,120 --> 00:26:35,975
I do feel more confident as
I'm getting through the competition.

466
00:26:36,000 --> 00:26:38,575
I'm trying to believe in myself
a little bit more, and I'm really,

467
00:26:38,600 --> 00:26:40,175
really enjoying it, actually.

468
00:26:42,440 --> 00:26:44,615
Cecily's got a spring in her step,

469
00:26:44,640 --> 00:26:46,215
and that's what you want to see.

470
00:26:48,640 --> 00:26:52,215
She's starting her menu with
butter-poached white asparagus.

471
00:26:53,840 --> 00:26:56,775
White asparagus needs
a bit more cooking compared

472
00:26:56,800 --> 00:26:58,455
to the green asparagus.

473
00:26:58,480 --> 00:27:01,415
And this is quite important,
the texture of it.

474
00:27:01,440 --> 00:27:02,455
QUIETLY: Oh, God.

475
00:27:03,560 --> 00:27:07,655
The duck eggs have been boiled
gently, and then she's paneed them -

476
00:27:07,680 --> 00:27:09,495
flour, egg wash and breadcrumbs.

477
00:27:09,520 --> 00:27:11,455
They're going to go
into the deep fat fryer.

478
00:27:11,480 --> 00:27:13,615
Very, very careful that
you don't overcook them.

479
00:27:13,640 --> 00:27:15,455
You want the yolk
to be nice and runny.

480
00:27:17,480 --> 00:27:20,015
Cecily, I think you've
hit your 10,000 steps

481
00:27:20,040 --> 00:27:22,895
in the last half an hour.
I know, I've got a sweat on.

482
00:27:22,920 --> 00:27:25,735
We just see this blur back and
forwards in the kitchen.

483
00:27:25,760 --> 00:27:27,735
I know, I'm trying
to get it all done.

484
00:27:29,440 --> 00:27:31,815
Her main course is pan-fried hake.

485
00:27:31,840 --> 00:27:35,255
Hake is a fish that can be
very fragile and can flake

486
00:27:35,280 --> 00:27:36,815
apart very easily.

487
00:27:38,240 --> 00:27:40,335
Smoked dulse seaweed beurre blanc.

488
00:27:40,360 --> 00:27:41,735
So we've got two types of butter.

489
00:27:41,760 --> 00:27:44,175
We've got a smoked butter
and we've also got a butter that's

490
00:27:44,200 --> 00:27:46,575
got the dulse seaweed going through.

491
00:27:46,600 --> 00:27:49,335
You're going to monte the two
butters into the sauce

492
00:27:49,360 --> 00:27:51,495
to get that lovely flavour
from both

493
00:27:51,520 --> 00:27:54,975
the seaweed and the smokiness
of the other butter.

494
00:27:55,000 --> 00:27:58,135
Ooh. I hope she nails this.
I quite like the sound of that.

495
00:28:03,080 --> 00:28:04,615
I feel ready to attack today.

496
00:28:04,640 --> 00:28:07,415
I'm obviously anxious and nervous
as always, but hopefully

497
00:28:07,440 --> 00:28:08,455
I'll nail it.

498
00:28:09,960 --> 00:28:11,895
There's like a monkey with a...

499
00:28:13,120 --> 00:28:14,255
With a...

500
00:28:16,040 --> 00:28:17,255
What do you call it?

501
00:28:19,280 --> 00:28:20,775
Cymbals, that's it.

502
00:28:22,840 --> 00:28:24,215
Right, what are you cooking?

503
00:28:24,240 --> 00:28:26,695
A poached turbot topped
with, like, a fish mousse.

504
00:28:26,720 --> 00:28:29,735
New potatoes with that,
and some caviar.

505
00:28:29,760 --> 00:28:32,735
Obviously, all critics
and chefs love caviar, so...

506
00:28:32,760 --> 00:28:36,295
Dessert is a chocolate mousse
on top of a feuilletine base,

507
00:28:36,320 --> 00:28:37,775
mascarpone Chantilly,

508
00:28:37,800 --> 00:28:40,295
and then a banana caramel,
just with some torched bananas

509
00:28:40,320 --> 00:28:42,295
on the side. Sounding delicious.

510
00:28:42,320 --> 00:28:44,935
What does it mean to you to have
a place in our final 127

511
00:28:44,960 --> 00:28:47,255
It would just mean everything to me.
I think this competition

512
00:28:47,280 --> 00:28:48,895
is just really addictive, and I love

513
00:28:48,920 --> 00:28:50,895
using all my brain power
to come up with dishes.

514
00:28:50,920 --> 00:28:53,615
So it's really nice to sort of have
something to really focus on.

515
00:28:53,640 --> 00:28:56,015
Your mum and dad are chefs.
So what's worse, cooking for critics

516
00:28:56,040 --> 00:28:59,175
or cooking for your dad?
I think we'll soon find out.

517
00:28:59,200 --> 00:29:00,215
Excellent.

518
00:29:02,040 --> 00:29:05,695
He is bringing solid, classic
cooking skills to the forefront.

519
00:29:09,200 --> 00:29:12,775
First up from Tom is
a poached turbot and fish mousse.

520
00:29:16,360 --> 00:29:17,415
Come on, Tom.

521
00:29:17,440 --> 00:29:19,255
He has taken some
of the turbot meat,

522
00:29:19,280 --> 00:29:20,495
he's blitzed it down.

523
00:29:22,640 --> 00:29:25,375
Added cream, lemon juice,
seasoning, put that on top.

524
00:29:29,240 --> 00:29:33,455
Now that mousse cannot afford
to be grainy or overcooked.

525
00:29:37,760 --> 00:29:40,815
Just trying to get it done, but my
timings are a bit out of whack.

526
00:29:40,840 --> 00:29:42,295
OK, that's not meant to be on.

527
00:29:45,400 --> 00:29:46,575
Come on!

528
00:29:46,600 --> 00:29:49,615
The only dessert in the kitchen
today is from Tom.

529
00:29:49,640 --> 00:29:54,455
So you want the dark chocolate
mousse to be rich and delicious.

530
00:29:54,480 --> 00:29:57,495
Mascarpone will bring a little bit
of acidity to the plate.

531
00:29:59,920 --> 00:30:03,175
A banana and miso caramel.

532
00:30:03,200 --> 00:30:05,455
I love everything about this.

533
00:30:05,480 --> 00:30:07,975
You've got a lot to do.
I've got a lot to do. A lot to do.

534
00:30:08,000 --> 00:30:09,255
But sounding delicious.

535
00:30:12,640 --> 00:30:17,335
My word, I hope Tom nails this
dessert and executes it perfectly

536
00:30:17,360 --> 00:30:19,775
because I want to try it.

537
00:30:24,520 --> 00:30:26,535
I have made no room for error today.

538
00:30:26,560 --> 00:30:28,815
I have to get everything
on the plate.

539
00:30:30,760 --> 00:30:33,215
But otherwise I do think it will
have a detrimental effect

540
00:30:33,240 --> 00:30:34,975
to the overall finish of my dishes.

541
00:30:36,800 --> 00:30:38,775
So no stress, no pressure!

542
00:30:41,400 --> 00:30:43,175
Tell us about your menu.

543
00:30:43,200 --> 00:30:45,415
So, of course, I don't like
to make my life easy,

544
00:30:45,440 --> 00:30:49,735
so I'm doing a trout crudo,
an orange blossom dressing,

545
00:30:49,760 --> 00:30:53,055
a preserved lemon labneh,
a miso egg yolk gel,

546
00:30:53,080 --> 00:30:55,655
with brik pastry dusted with sumac.

547
00:30:55,680 --> 00:30:57,055
That sounds wonderful.

548
00:30:57,080 --> 00:31:00,815
Followed by? Followed by a
shawarma spiced loin of venison.

549
00:31:00,840 --> 00:31:04,055
Got some lovely mushrooms today.
Dusted with jameed,

550
00:31:04,080 --> 00:31:07,175
which is a dried fermented
sheep's yoghurt from Jordan,

551
00:31:07,200 --> 00:31:09,895
a date and caramelised
onion puree

552
00:31:09,920 --> 00:31:13,095
and some Persian lemon
buttered radishes.

553
00:31:13,120 --> 00:31:15,935
Goodness me! I told you,
I don't make my life easy.

554
00:31:15,960 --> 00:31:18,735
I mean, my main concern is not
dropping the food on the critics.

555
00:31:18,760 --> 00:31:21,495
I am phenomenally clumsy,
so I'm praying I don't just

556
00:31:21,520 --> 00:31:22,775
throw it at them.

557
00:31:25,800 --> 00:31:28,215
Last but not least,
we have Ayesha in the kitchen.

558
00:31:29,920 --> 00:31:32,655
And, my, have we got

559
00:31:32,680 --> 00:31:35,895
a selection and a half of
ingredients going into her menu.

560
00:31:35,920 --> 00:31:37,215
What am I doing?

561
00:31:38,600 --> 00:31:42,535
First course, we have a trout crudo,
so a trout cured

562
00:31:42,560 --> 00:31:43,975
and served mostly raw.

563
00:31:45,320 --> 00:31:47,655
Ayesha's making a miso egg yolk gel,

564
00:31:47,680 --> 00:31:51,015
so she'll be cooking
the egg yolks very gently

565
00:31:51,040 --> 00:31:53,095
and then adding some miso to it.

566
00:31:54,560 --> 00:31:56,455
Ayesha's making her own labneh,

567
00:31:56,480 --> 00:31:58,975
so she's taken the yoghurt
and pressed it

568
00:31:59,000 --> 00:32:01,575
to remove as much liquid
as possible.

569
00:32:01,600 --> 00:32:04,335
And then she's going to chop up
some preserved lemon

570
00:32:04,360 --> 00:32:06,175
and fold that through.

571
00:32:06,200 --> 00:32:08,695
Oh, my God, lady.
It's such good yoghurt, isn't it?

572
00:32:08,720 --> 00:32:10,055
Mm-mm-mm!

573
00:32:10,080 --> 00:32:11,855
I'd be happy with a bowl of that!

574
00:32:13,440 --> 00:32:16,375
You know, go hard or go home.
You only get this opportunity once.

575
00:32:16,400 --> 00:32:18,015
Right, let's try this.

576
00:32:19,760 --> 00:32:22,255
The venison is cooked in
the water bath and she's using

577
00:32:22,280 --> 00:32:24,935
a spice mix, which
is a shawarma spice mix,

578
00:32:24,960 --> 00:32:27,335
a Middle Eastern spice mix.

579
00:32:27,360 --> 00:32:32,135
So it's got cardamom, whole spice,
cloves, just to name a few.

580
00:32:32,160 --> 00:32:35,215
And hen-of-the-wood mushrooms. We've
also got a bit of grated jameed

581
00:32:35,240 --> 00:32:37,735
going over the hen-of-the-wood.

582
00:32:37,760 --> 00:32:40,335
Jameed is a fermented dried yoghurt.
Quite unusual.

583
00:32:40,360 --> 00:32:41,735
I've never tried that before.

584
00:32:41,760 --> 00:32:43,695
I'm really looking forward
to it, though.

585
00:32:43,720 --> 00:32:44,735
OK.

586
00:32:46,640 --> 00:32:49,775
Chefs, you've got 15 minutes for
the first course to be served.

587
00:32:54,360 --> 00:32:57,295
It's always so exciting
to be here, especially

588
00:32:57,320 --> 00:33:01,215
this far on in the competition,
because this is such

589
00:33:01,240 --> 00:33:02,655
a crucial point.

590
00:33:02,680 --> 00:33:04,575
One mistake, they're on
their way home.

591
00:33:07,440 --> 00:33:11,615
I want to see something a little bit
different on the plate.

592
00:33:11,640 --> 00:33:15,415
I want to get that essence of
the person behind it who cooked it.

593
00:33:17,800 --> 00:33:21,055
I have sat in this room many a time

594
00:33:21,080 --> 00:33:24,135
obsessed with a chef,
telling everyone that I meet

595
00:33:24,160 --> 00:33:25,775
about how great they are.

596
00:33:25,800 --> 00:33:28,295
One of these chefs can grab
that opportunity

597
00:33:28,320 --> 00:33:30,935
and be that person
that we can't shut up about.

598
00:33:35,680 --> 00:33:38,455
Right, Tristan, how are we doing?
I think we're OK.

599
00:33:38,480 --> 00:33:42,375
We've got the sauce on for the first
course, that's just reducing.

600
00:33:42,400 --> 00:33:45,175
And then I've got the crackers,
which I'm just making at the moment.

601
00:33:45,200 --> 00:33:49,215
Tristan is making
for his starter wild turbot

602
00:33:49,240 --> 00:33:52,175
with black garlic mayonnaise,

603
00:33:52,200 --> 00:33:55,895
chardonnay cucumber,
lemon zest cracker,

604
00:33:55,920 --> 00:33:58,615
with a broad bean sauce.

605
00:33:58,640 --> 00:34:01,255
It sounds very luxurious,
doesn't it?

606
00:34:01,280 --> 00:34:04,335
I've given myself probably the
hardest task I possibly could have,

607
00:34:04,360 --> 00:34:06,655
but we can't be going safe
in this round,

608
00:34:06,680 --> 00:34:08,295
so it's all-out today.

609
00:34:09,880 --> 00:34:11,295
I do love turbot.

610
00:34:11,320 --> 00:34:13,695
It's a very expensive fish.

611
00:34:13,720 --> 00:34:16,055
It has to be cooked just right.
The minute it's over,

612
00:34:16,080 --> 00:34:18,415
it's as tough as old boots.

613
00:34:18,440 --> 00:34:21,455
I'm liking that there's going to be
citrus with the lemon zest cracker,

614
00:34:21,480 --> 00:34:22,815
and a bit of texture there.

615
00:34:24,200 --> 00:34:26,935
Is this the finishing touch?
This is the finishing touch, yep.

616
00:34:26,960 --> 00:34:29,015
Are you happy? I think so, yep.

617
00:34:29,040 --> 00:34:31,335
You think so? I know so.
Right. Off you go.

618
00:34:33,640 --> 00:34:35,015
Hello. Hiya. Hi.

619
00:34:37,040 --> 00:34:38,175
Thank you.

620
00:34:40,320 --> 00:34:43,895
This is pan-seared turbot with
a broad bean and oat milk sauce,

621
00:34:43,920 --> 00:34:46,535
black garlic mayonnaise,
some pickled cucumbers

622
00:34:46,560 --> 00:34:48,375
and a lemon zest cracker.

623
00:34:48,400 --> 00:34:50,335
I have allergies to dairy,

624
00:34:50,360 --> 00:34:53,735
so everything you see is dairy free.
OK. Thank you. Thank you.

625
00:34:57,960 --> 00:35:01,535
I'm slightly blown away by this.
It's absolutely gorgeous.

626
00:35:05,440 --> 00:35:07,255
Beautiful piece of fish.

627
00:35:07,280 --> 00:35:09,335
It was just sweet and delicious.

628
00:35:09,360 --> 00:35:13,415
And then this lovely, buttery sauce

629
00:35:13,440 --> 00:35:16,455
full of all these fresh broad beans,

630
00:35:16,480 --> 00:35:18,775
all swim in, like, a little pool.

631
00:35:18,800 --> 00:35:21,535
He's cooking without dairy,

632
00:35:21,560 --> 00:35:23,935
you would never know.

633
00:35:23,960 --> 00:35:25,455
That's a really good dish.

634
00:35:26,880 --> 00:35:29,175
That black garlic mayonnaise,

635
00:35:29,200 --> 00:35:32,415
the sweetness from it brings out
the sweetness in the fish.

636
00:35:32,440 --> 00:35:36,295
And then we've got
lovely notes of lemon.

637
00:35:36,320 --> 00:35:41,095
It's actually a really just
nice accent to the whole dish.

638
00:35:41,120 --> 00:35:45,135
It's fresh and light,
and you just can't stop eating it.

639
00:35:49,080 --> 00:35:51,655
The cooking
of the turbot is perfect,

640
00:35:51,680 --> 00:35:53,695
and it's a very delicate plate.

641
00:35:53,720 --> 00:35:55,855
It's balanced very well.

642
00:35:55,880 --> 00:35:59,455
Love the little crunchy
tuile that sits on top.

643
00:35:59,480 --> 00:36:01,055
I'm really enjoying this dish.

644
00:36:03,280 --> 00:36:04,495
How'd it go?

645
00:36:04,520 --> 00:36:07,895
I think it was good.
Under control? Mm. I think.

646
00:36:07,920 --> 00:36:10,895
For mains, Tristan is giving us
seared wood pigeon.

647
00:36:12,200 --> 00:36:15,415
That pigeon looks like it's cooked
to perfection. I hope so.

648
00:36:15,440 --> 00:36:17,895
With charred poached rhubarb,

649
00:36:17,920 --> 00:36:22,415
citrus pearl barley,
and a lavender pigeon jus.

650
00:36:22,440 --> 00:36:24,015
Lavender is quite floral.

651
00:36:24,040 --> 00:36:28,095
I don't want to be eating pigeon
and feel like I'm taking a bath

652
00:36:28,120 --> 00:36:29,255
at the same time.

653
00:36:30,560 --> 00:36:32,935
Are these pigeons dairy
intolerant, as well?

654
00:36:32,960 --> 00:36:37,655
I don't think I've ever seen pigeons
drinking milk, so I'd say yes.

655
00:36:38,920 --> 00:36:40,455
It's a lot to balance.

656
00:36:40,480 --> 00:36:42,255
I'm hoping that he can do it.

657
00:36:42,280 --> 00:36:43,535
It's intriguing.

658
00:36:46,240 --> 00:36:49,255
I've got to ask you,
pigeon, rhubarb and lavender -

659
00:36:49,280 --> 00:36:52,015
where's that from? They grow in
the same season, I find,

660
00:36:52,040 --> 00:36:53,215
for a reason.

661
00:36:53,240 --> 00:36:56,575
And hopefully that reason is because
they go really well together.

662
00:36:57,880 --> 00:37:00,735
Pigeon and rhubarb
is not a classic combo.

663
00:37:00,760 --> 00:37:04,455
I hope that it works,
but he's got us talking.

664
00:37:04,480 --> 00:37:06,135
We're not going to forget Tristan.

665
00:37:06,160 --> 00:37:07,975
All done? All done.

666
00:37:08,000 --> 00:37:09,655
Good luck. Thank you.

667
00:37:12,800 --> 00:37:13,855
Hi.

668
00:37:13,880 --> 00:37:14,895
Thanks, Tristan.

669
00:37:16,640 --> 00:37:20,535
For his main course,
Tristan has served wood pigeon

670
00:37:20,560 --> 00:37:22,575
with poached and charred rhubarb,

671
00:37:22,600 --> 00:37:26,055
citrus pearl barley,
and a pigeon and lavender jus.

672
00:37:27,520 --> 00:37:29,815
I hope you enjoy. Thank you.
See you. Thank you. Well done.

673
00:37:31,040 --> 00:37:32,855
I was happy with what I produced.

674
00:37:32,880 --> 00:37:36,135
I hope that they get it and I hope
it's nice, but we'll see.

675
00:37:38,960 --> 00:37:41,055
Oh, my goodness. Wow.

676
00:37:41,080 --> 00:37:43,775
The pigeon is beautifully done.

677
00:37:43,800 --> 00:37:48,055
A real depth to that jus.

678
00:37:48,080 --> 00:37:50,735
And the lavender is bang-on,
isn't it?

679
00:37:50,760 --> 00:37:53,655
It's subtle, but it's there.

680
00:37:53,680 --> 00:37:58,935
I love that Tristan has used
rhubarb in this savoury dish,

681
00:37:58,960 --> 00:38:00,775
and it is perfect here.

682
00:38:00,800 --> 00:38:05,415
There is all sorts
of sourness in this dish.

683
00:38:05,440 --> 00:38:08,135
This is so freaking clever.

684
00:38:08,160 --> 00:38:09,415
There's such depth.

685
00:38:09,440 --> 00:38:12,335
There's such kind of
command of flavour.

686
00:38:12,360 --> 00:38:14,535
It's sort of astounding,
to be honest.

687
00:38:16,480 --> 00:38:19,055
The pigeon is delicious,
beautifully cooked.

688
00:38:19,080 --> 00:38:20,855
I can taste very,
very sharp rhubarb.

689
00:38:20,880 --> 00:38:23,815
Beautifully cooked barley, too.
The sauce,

690
00:38:23,840 --> 00:38:26,175
there's only a slight hint
of lavender in there.

691
00:38:26,200 --> 00:38:27,695
It could have done with a bit more.

692
00:38:29,280 --> 00:38:32,295
I've done what I can to be in
the next round and my dishes,

693
00:38:32,320 --> 00:38:34,375
I feel, are good enough.
Whether the critics agree,

694
00:38:34,400 --> 00:38:36,695
whether Marcus and Monica agree,
I don't know.

695
00:38:39,480 --> 00:38:41,735
Are you happy with how your
starter's going?

696
00:38:41,760 --> 00:38:44,855
Yeah, it looks good. I've got
to finish off the asparagus.

697
00:38:46,480 --> 00:38:51,535
I love asparagus poached
in butter. So decadent.

698
00:38:55,120 --> 00:39:00,015
The duck egg, I'm going to guess
that she wants a runny yolk.

699
00:39:00,040 --> 00:39:01,735
So that will be key.

700
00:39:01,760 --> 00:39:04,415
You look like you've got your
egg yolk just right. Yes.

701
00:39:06,000 --> 00:39:08,575
There's real technical skill
at each turn

702
00:39:08,600 --> 00:39:11,495
and I think to do it in this time
is going to be quite a thing

703
00:39:11,520 --> 00:39:12,655
to pull off.

704
00:39:13,840 --> 00:39:15,735
There goes another ten steps. Sorry.

705
00:39:17,480 --> 00:39:19,255
You're jogging on the spot now!

706
00:39:24,120 --> 00:39:26,535
Cecily,
I think they're ready for you.

707
00:39:26,560 --> 00:39:29,095
Hello. Hi, there. Hi.

708
00:39:29,120 --> 00:39:30,375
Thanks very much.

709
00:39:32,120 --> 00:39:35,655
You have poached white asparagus
with a bacon crumb,

710
00:39:35,680 --> 00:39:38,175
Parmesan cream with hazelnuts,

711
00:39:38,200 --> 00:39:40,495
and a crispy duck egg.

712
00:39:41,960 --> 00:39:43,455
Enjoy! Thanks so much. Thank you.

713
00:39:46,920 --> 00:39:47,935
Mm!

714
00:39:51,480 --> 00:39:53,455
That bacon crumb's fantastic.

715
00:39:53,480 --> 00:39:56,575
You've got that perfect
oozing duck egg.

716
00:39:56,600 --> 00:39:59,815
The whipped Parmesan cream
is light and airy.

717
00:39:59,840 --> 00:40:04,135
It's so much fun and it's
the perfect starter for me.

718
00:40:04,160 --> 00:40:07,895
The asparagus
is just perfectly poached.

719
00:40:07,920 --> 00:40:10,295
It's crunchy and buttery

720
00:40:10,320 --> 00:40:15,215
and fatty and cheesy,
and you just can't stop

721
00:40:15,240 --> 00:40:17,495
going from one bit to another.

722
00:40:17,520 --> 00:40:19,375
So she should be proud of herself.

723
00:40:21,520 --> 00:40:24,535
The crispy duck egg,
it's beautifully cooked,

724
00:40:24,560 --> 00:40:26,255
it's got lovely texture to it.

725
00:40:27,560 --> 00:40:30,055
There's nothing on this dish that
we haven't tried before, but

726
00:40:30,080 --> 00:40:33,055
this is a very flavoursome
plate of food. It's tasty.

727
00:40:33,080 --> 00:40:34,255
I'm enjoying it.

728
00:40:36,520 --> 00:40:37,535
OK!

729
00:40:39,480 --> 00:40:41,335
I'm exhausted.

730
00:40:41,360 --> 00:40:44,375
Are you going to be OK
for the next course, Cecily?

731
00:40:44,400 --> 00:40:45,815
I think so.

732
00:40:45,840 --> 00:40:49,815
Cecily's main, it sounds
absolutely gorgeous.

733
00:40:49,840 --> 00:40:54,895
I want a perfectly judged piece
of pan-fried hake that isn't over.

734
00:40:54,920 --> 00:41:00,455
And the little
plump, fat mussels that soak up

735
00:41:00,480 --> 00:41:02,615
smoked dulse beurre blanc.

736
00:41:05,080 --> 00:41:07,815
Right. You've got four minutes left.

737
00:41:07,840 --> 00:41:09,335
God, my hands are so shaky.

738
00:41:11,200 --> 00:41:16,295
I get the sense that we'll be
getting the essence of the sea.

739
00:41:16,320 --> 00:41:18,775
I like the colours of green
and orange. Thank you.

740
00:41:18,800 --> 00:41:19,815
You're welcome.

741
00:41:21,000 --> 00:41:23,615
So, yeah, bring it.
I'm looking forward to eating that.

742
00:41:25,600 --> 00:41:27,815
You're done? Yes. Good.
Off you go. Well done.

743
00:41:27,840 --> 00:41:28,855
Thank you very much.

744
00:41:31,720 --> 00:41:33,455
Thanks very much.

745
00:41:33,480 --> 00:41:36,815
We have pan-fried hake with a
smoked dulse beurre blanc,

746
00:41:36,840 --> 00:41:41,095
con fit potatoes, mussels,
chive oil and some trout roe.

747
00:41:41,120 --> 00:41:43,175
Enjoy. Thanks so much. Thank you.

748
00:41:49,280 --> 00:41:52,015
The fish is perfectly cooked.

749
00:41:52,040 --> 00:41:58,295
You know, that crisp skin belies
an amazingly soft fillet of hake.

750
00:41:58,320 --> 00:42:00,535
But for me, the real star
of the show and the thing

751
00:42:00,560 --> 00:42:03,175
that kept me coming back
is that sauce.

752
00:42:03,200 --> 00:42:05,255
It's just hypnotic.

753
00:42:05,280 --> 00:42:09,895
The dulse in the beurre blanc, next
to the sweetness of the mussels,

754
00:42:09,920 --> 00:42:13,015
and together it's just so joyous.

755
00:42:13,040 --> 00:42:17,415
I'm kind of taken aback by how much
I'm enjoying this dish.

756
00:42:18,600 --> 00:42:21,255
It's kind of the world's
greatest fish pie.

757
00:42:21,280 --> 00:42:24,175
But then it's something a bit more.
Gorgeous.

758
00:42:26,400 --> 00:42:28,415
The hake is just flaking away.

759
00:42:28,440 --> 00:42:31,575
Got the potatoes, the mussels,
and all nicely cooked.

760
00:42:31,600 --> 00:42:35,375
The sauce is rich and buttery
with the saltiness of the dulse.

761
00:42:35,400 --> 00:42:36,535
She's done a great job.

762
00:42:39,320 --> 00:42:40,855
I enjoyed that.

763
00:42:40,880 --> 00:42:43,575
I think maybe just cos I'm used to
the kitchen a little bit more

764
00:42:43,600 --> 00:42:46,415
and I realise you just don't
have time to stop.

765
00:42:46,440 --> 00:42:47,735
You just have to keep going.

766
00:42:47,760 --> 00:42:50,495
Even when you think you can breathe,
you can't breathe.

767
00:42:54,520 --> 00:42:57,735
Tom, you've got 15 minutes to go
before your first course is served.

768
00:42:58,920 --> 00:43:01,215
Where is your fish?
In the bath, water bath.

769
00:43:01,240 --> 00:43:03,855
In the bath.
The fish is still bathing.

770
00:43:03,880 --> 00:43:08,815
From Tom, we are getting poached
turbot topped with a fish mousse.

771
00:43:08,840 --> 00:43:10,975
How's it looking?
It feels really good.

772
00:43:11,000 --> 00:43:13,175
Just got to be really delicate,
cos I don't want to ruin it.

773
00:43:13,200 --> 00:43:15,415
Oh, that's not what I wanted to do.
What's wrong?

774
00:43:15,440 --> 00:43:17,695
I just gave it a nudge.
I didn't mean to do that.

775
00:43:21,240 --> 00:43:23,775
It's just heart-stopping
stuff, this.

776
00:43:23,800 --> 00:43:27,055
Poaching turbot against the clock
when you've got lots of other things

777
00:43:27,080 --> 00:43:29,735
going on is actually a bit
of a nightmare.

778
00:43:29,760 --> 00:43:32,695
Oh, no. Is that sharp? It's OK.

779
00:43:34,000 --> 00:43:35,615
Why don't you sharpen it?

780
00:43:35,640 --> 00:43:37,655
There's a sharpener there.
Oh, is there?

781
00:43:39,520 --> 00:43:43,055
Fish mousse, is he going to get that
set and will it taste of fish?

782
00:43:45,080 --> 00:43:47,495
Better? Yeah. Much better.
Thanks, Marcus.

783
00:43:47,520 --> 00:43:48,535
Phew.

784
00:43:52,360 --> 00:43:53,455
Got the shakes again.

785
00:43:55,800 --> 00:43:57,055
You've got a minute left.

786
00:44:00,000 --> 00:44:02,295
It will be no surprise to you
that I love caviar.

787
00:44:03,480 --> 00:44:05,535
I absolutely love caviar.

788
00:44:05,560 --> 00:44:07,375
I'll fill these right up.

789
00:44:07,400 --> 00:44:12,295
I hope that there's a huge whack
of caviar in that beurre blanc.

790
00:44:12,320 --> 00:44:14,415
That's it. Happy? 50-50.

791
00:44:14,440 --> 00:44:17,975
Well, it's too late to call a friend
now, so let's hope they enjoy it.

792
00:44:18,000 --> 00:44:19,335
Good luck. Thank you.

793
00:44:25,160 --> 00:44:26,615
Hello. Hi.

794
00:44:26,640 --> 00:44:29,895
Sorry, I'm a little bit shaky.
No, don't worry. Thank you.

795
00:44:29,920 --> 00:44:34,615
Tom's main is poached turbot,
topped with a fish mousse,

796
00:44:34,640 --> 00:44:37,655
charred baby leek and crispy potato,

797
00:44:37,680 --> 00:44:40,535
with asparagus, new potatoes,

798
00:44:40,560 --> 00:44:43,695
and a beurre blanc
flavoured with gherkin and caviar.

799
00:44:48,200 --> 00:44:51,215
Very nicely cooked piece of turbot.

800
00:44:51,240 --> 00:44:55,375
You've got that absolutely
fantastic golden fried nest

801
00:44:55,400 --> 00:44:58,335
of, like, shoestring potato.

802
00:44:58,360 --> 00:45:03,495
The sauce is perfect and creamy,
and it's delicious and it has depth.

803
00:45:03,520 --> 00:45:07,815
The chef clearly is a fan
of classic French cooking.

804
00:45:09,080 --> 00:45:13,495
The mousse has a lot of flavour
and it's got a lot of lemon in it,

805
00:45:13,520 --> 00:45:16,535
and I think he's actually
executed it well.

806
00:45:18,000 --> 00:45:20,535
This fish is beautifully cooked.

807
00:45:20,560 --> 00:45:23,095
Thick, creamy, buttery

808
00:45:23,120 --> 00:45:25,175
beurre blanc to go with it,

809
00:45:25,200 --> 00:45:27,615
with the saltiness of caviar.

810
00:45:27,640 --> 00:45:29,095
Really well made.

811
00:45:29,120 --> 00:45:31,375
There's nothing about this dish
that I can fault.

812
00:45:31,400 --> 00:45:33,935
It's traditional, it's classical.
It's fabulous.

813
00:45:36,600 --> 00:45:39,295
What's wrong? I'm not happy with it.
It's not perfect.

814
00:45:39,320 --> 00:45:41,455
You look upset.
I'm a bit of a perfectionist.

815
00:45:41,480 --> 00:45:44,215
You've still got a dessert
to deliver, OK? Of course, yeah.

816
00:45:46,720 --> 00:45:48,495
Tom's dessert sounds fantastic.

817
00:45:48,520 --> 00:45:52,015
A dark chocolate mousse on
a feuilletine base, which I imagine

818
00:45:52,040 --> 00:45:54,415
he's going to construct it
almost like a cheesecake

819
00:45:54,440 --> 00:45:55,935
with crunch underneath.

820
00:45:57,200 --> 00:45:59,175
Has it worked? That's the question.

821
00:45:59,200 --> 00:46:00,335
Yes!

822
00:46:01,960 --> 00:46:04,855
GRACE: Dark chocolate mousse is
a perilous thing to get right.

823
00:46:04,880 --> 00:46:08,295
He's making caramel
with banana and miso,

824
00:46:08,320 --> 00:46:11,775
which is utterly delicious,
but has to be balanced.

825
00:46:11,800 --> 00:46:15,375
It's looking very sharp, Tom.
Thank you, Chef.

826
00:46:15,400 --> 00:46:19,495
If he can pull all of this off,
I'm going to be such a happy girl.

827
00:46:19,520 --> 00:46:21,335
Tom, use a pastry brush.

828
00:46:21,360 --> 00:46:22,775
Use the edge of it. Yeah, that's it.

829
00:46:22,800 --> 00:46:24,575
Cos you want it blowing in the wind.

830
00:46:24,600 --> 00:46:27,095
I would normally use a toothpick,
and it goes everywhere.

831
00:46:27,120 --> 00:46:28,695
That's pretty cool. Thank you.

832
00:46:32,760 --> 00:46:34,655
So excited about having a dessert.

833
00:46:34,680 --> 00:46:35,855
Oh, my gosh.

834
00:46:35,880 --> 00:46:39,575
So here we have a dark chocolate
mousse on top of a feuilletine base.

835
00:46:39,600 --> 00:46:42,655
On top of that is a peanut tuile,
mascarpone Chantilly,

836
00:46:42,680 --> 00:46:45,215
and then on the side, we have
torched bananas and a banana

837
00:46:45,240 --> 00:46:48,575
and miso caramel. Thanks, Tom.

838
00:46:48,600 --> 00:46:51,215
The crisp edge and smoothness

839
00:46:51,240 --> 00:46:54,535
of this mousse is just
inviting me to breach it.

840
00:46:59,320 --> 00:47:01,215
Oh, my word.

841
00:47:01,240 --> 00:47:05,535
Beneath the silky, rich,
beautiful mousse,

842
00:47:05,560 --> 00:47:08,615
there's this little crisp
feuilletine crumb.

843
00:47:08,640 --> 00:47:10,895
It's outrageously good.

844
00:47:10,920 --> 00:47:16,255
Then you've got this chewy,
crunchy, sweet, nutty brittle.

845
00:47:16,280 --> 00:47:19,975
And then we've got the
kind of savoury umami miso

846
00:47:20,000 --> 00:47:21,735
with the sweetness of the banana.

847
00:47:21,760 --> 00:47:24,775
And it's like I'm just travelling
through all these different bits

848
00:47:24,800 --> 00:47:28,535
and just enjoying the journey
to all of these destinations.

849
00:47:28,560 --> 00:47:32,695
That is the best dessert
I've had on MasterChef

850
00:47:32,720 --> 00:47:34,775
in all the years I've been here.

851
00:47:34,800 --> 00:47:38,935
Tom's clearly a talented cook,
but when it comes to puddings,

852
00:47:38,960 --> 00:47:40,535
he's in a class of his own.

853
00:47:42,480 --> 00:47:45,735
Do you know the flavours
of a comforting dessert like this,

854
00:47:45,760 --> 00:47:49,335
when you've had such a rubbish day
and you get this in front

855
00:47:49,360 --> 00:47:53,815
of you, have a spoonful, and then
all is right with the world again.

856
00:47:53,840 --> 00:47:55,455
That's how I feel.

857
00:47:55,480 --> 00:47:58,055
It's absolutely sensational.

858
00:47:58,080 --> 00:48:00,575
Hopefully the critics can see
that I can use a few different

859
00:48:00,600 --> 00:48:02,495
techniques and try and
execute them well.

860
00:48:02,520 --> 00:48:04,935
I just hope they enjoyed their food,
and if I ever open a place

861
00:48:04,960 --> 00:48:06,255
would come and visit me.

862
00:48:10,680 --> 00:48:13,735
How are we doing?
Just starting our plating now.

863
00:48:13,760 --> 00:48:17,655
Ayesha's starter is like a list
of some of my favourite things.

864
00:48:17,680 --> 00:48:20,615
Trout is actually possibly
my favourite fish.

865
00:48:20,640 --> 00:48:22,575
At the moment, you're just
seeing the bare bones.

866
00:48:22,600 --> 00:48:24,735
I promise it will look prettier.

867
00:48:24,760 --> 00:48:28,295
And then we've got all these
fantastic kind of Middle Eastern

868
00:48:28,320 --> 00:48:31,415
kind of interruptions,
like a preserved lemon labneh,

869
00:48:31,440 --> 00:48:32,815
miso egg yolk jam.

870
00:48:34,560 --> 00:48:37,095
It's coming out looking
grainier than I'd hoped. Hit me.

871
00:48:37,120 --> 00:48:40,535
So it's not exactly
the prettiest of things. OK.

872
00:48:40,560 --> 00:48:43,495
But I'm happy with the flavour.
I just don't love the appearance.

873
00:48:43,520 --> 00:48:46,495
Sumac brik pastry tuile.

874
00:48:46,520 --> 00:48:48,295
It sounds so much fun.

875
00:48:48,320 --> 00:48:49,975
How am I on timing?

876
00:48:50,000 --> 00:48:52,015
You've still got a minute to go.
Oh, dear.

877
00:48:52,040 --> 00:48:56,335
I feel like Ayesha is cooking things
that make her happy,

878
00:48:56,360 --> 00:48:59,375
and she knows well,
and it just sounds exciting.

879
00:49:00,600 --> 00:49:02,455
Are you happy
with your presentation?

880
00:49:02,480 --> 00:49:05,055
Much happier than my last one.

881
00:49:05,080 --> 00:49:06,335
Right. Off you go.

882
00:49:06,360 --> 00:49:08,895
Oh, Lord, let's just pray
I don't throw it.

883
00:49:08,920 --> 00:49:11,455
These are nice critics.
Don't throw it on anyone.

884
00:49:11,480 --> 00:49:13,215
Look at where you're going! Oh!

885
00:49:14,960 --> 00:49:17,735
Hello! Hi. Hi! Hey.

886
00:49:17,760 --> 00:49:19,855
Right, this was the bit
I was dreading,

887
00:49:19,880 --> 00:49:22,135
actually putting the plates down.
Don't worry, you're here,

888
00:49:22,160 --> 00:49:23,695
you're doing it. Thank you.

889
00:49:23,720 --> 00:49:27,055
Today we have a trout with
a preserved lemon labneh,

890
00:49:27,080 --> 00:49:29,775
with a miso egg yolk gel,

891
00:49:29,800 --> 00:49:34,015
pickled onions,
and brik pastry with sumac.

892
00:49:34,040 --> 00:49:37,095
Fab. Thank you. Oh, and some Iranian
pistachios for luck, as well.

893
00:49:37,120 --> 00:49:38,575
Excellent.

894
00:49:38,600 --> 00:49:41,735
I hope you enjoy. Thank you very
much. Thanks so much. Thank you.

895
00:49:45,920 --> 00:49:46,935
Oh, what's that?

896
00:49:50,800 --> 00:49:53,215
The trout, there's a lack of
kind of delicacy to the way

897
00:49:53,240 --> 00:49:54,495
that it's been cut.

898
00:49:54,520 --> 00:49:56,895
It hasn't been kind of
diced into cubes.

899
00:49:56,920 --> 00:50:00,255
It's these thick,
almost sashimi-ish slices,

900
00:50:00,280 --> 00:50:03,215
and it is not really working

901
00:50:03,240 --> 00:50:05,775
with the various seasonings for me.

902
00:50:05,800 --> 00:50:09,015
My favourite thing, honestly,
is the labneh with the fish.

903
00:50:09,040 --> 00:50:13,255
It's so citrusy, that preserved
lemon comes through so much.

904
00:50:13,280 --> 00:50:16,135
The miso yolk,
tasted in isolation

905
00:50:16,160 --> 00:50:17,615
it's actually unpleasant.

906
00:50:17,640 --> 00:50:20,495
There's some things
that just aren't working.

907
00:50:23,360 --> 00:50:27,015
The labneh is delicious,
but I'm not enjoying the miso

908
00:50:27,040 --> 00:50:30,375
egg gel. It's split.
It doesn't work.

909
00:50:30,400 --> 00:50:33,935
It's not the flavours
I was expecting.

910
00:50:33,960 --> 00:50:37,535
I find this a little disappointing.

911
00:50:41,200 --> 00:50:43,295
Are we going to be on time
with the next course?

912
00:50:43,320 --> 00:50:45,175
I think so, as long as I get
a bit of a hustle on.

913
00:50:45,200 --> 00:50:46,695
Right, hustle away. Hustle away.

914
00:50:46,720 --> 00:50:48,135
Thank you very much.

915
00:50:49,680 --> 00:50:54,015
I'm very excited about
shawarma spiced venison.

916
00:50:54,040 --> 00:50:57,335
We've got some roasted radish,
date and onion puree,

917
00:50:57,360 --> 00:50:59,135
which will bring some sweetness,

918
00:50:59,160 --> 00:51:00,935
mushrooms, hazelnuts.

919
00:51:00,960 --> 00:51:04,135
These are all things that I reckon
would work together.

920
00:51:04,160 --> 00:51:06,255
But, gosh, she's given
herself a lot to do.

921
00:51:08,160 --> 00:51:10,055
So this is jameed.

922
00:51:10,080 --> 00:51:13,335
It's particularly typical to Jordan,
where this one came from. Really?

923
00:51:13,360 --> 00:51:15,255
It's awesome.

924
00:51:15,280 --> 00:51:18,575
Grated jameed, is that going to have
some funk, some cheesiness,

925
00:51:18,600 --> 00:51:21,615
and, like, a lovely ripe
contrast to it?

926
00:51:21,640 --> 00:51:23,935
These are huge flavours.

927
00:51:23,960 --> 00:51:26,175
Right. Moment of truth. Please!

928
00:51:28,840 --> 00:51:30,335
Yeah, I'm happy with that.

929
00:51:31,520 --> 00:51:34,375
You done? I think so. Happy?

930
00:51:34,400 --> 00:51:36,975
I think as happy
as I'm going to be, yeah.

931
00:51:37,000 --> 00:51:39,615
All right. Off you go. Good luck.

932
00:51:39,640 --> 00:51:40,895
Well done, Ayesha.

933
00:51:41,960 --> 00:51:45,175
Today I've done for you
a shawarma spiced loin of venison

934
00:51:45,200 --> 00:51:48,055
with a date and
caramelised onion puree,

935
00:51:48,080 --> 00:51:50,335
Persian lemon spiced radish,

936
00:51:50,360 --> 00:51:53,855
hen-of-the-wood mushrooms
with jameed and hazelnuts,

937
00:51:53,880 --> 00:51:55,735
and some wild garlic oil.

938
00:51:55,760 --> 00:51:57,895
Well, thank you so much,
and I hope you enjoy.

939
00:51:57,920 --> 00:52:00,415
Thanks so much. It was nice
to meet you all. See you!

940
00:52:04,720 --> 00:52:08,455
The date and onion puree
is fantastic,

941
00:52:08,480 --> 00:52:11,695
and it's such a good foil
for the venison,

942
00:52:11,720 --> 00:52:15,615
which has got this
almost dry spice rub.

943
00:52:15,640 --> 00:52:20,015
It just feels like
it's firing on all cylinders.

944
00:52:20,040 --> 00:52:23,495
I've never eaten jameed before.
This is a complete education.

945
00:52:23,520 --> 00:52:27,815
It's got a real base note
of deliciousness,

946
00:52:27,840 --> 00:52:30,895
that if that was just a normal
mushroom, it wouldn't have it.

947
00:52:30,920 --> 00:52:33,215
Because the meat is dry,

948
00:52:33,240 --> 00:52:37,055
you need to have a little bit of
the date and onion paste with each

949
00:52:37,080 --> 00:52:40,535
bite, and for me it's
just a bit too sweet.

950
00:52:40,560 --> 00:52:43,575
So there are certain elements
I like more than others, but I do

951
00:52:43,600 --> 00:52:45,735
also think it's better
than her first dish.

952
00:52:48,320 --> 00:52:49,895
I feel slightly underwhelmed.

953
00:52:49,920 --> 00:52:52,455
There's a spice that's wrapped
around the venison,

954
00:52:52,480 --> 00:52:53,815
I want more of it.

955
00:52:53,840 --> 00:52:56,415
I wish she'd put more of
that jameed on top of these

956
00:52:56,440 --> 00:52:57,775
hen-of-the-wood mushrooms.

957
00:52:57,800 --> 00:53:01,335
It's cooked well, but she
shouldn't be shy on bringing

958
00:53:01,360 --> 00:53:03,055
those flavours to the forefront.

959
00:53:06,040 --> 00:53:08,375
I really didn't think
I could manage that.

960
00:53:08,400 --> 00:53:10,535
I thought I'd given myself
way too much to do,

961
00:53:10,560 --> 00:53:12,575
but I got everything out.
I think it went well.

962
00:53:12,600 --> 00:53:14,015
I really hope it did!

963
00:53:19,080 --> 00:53:22,535
I am really proud of what our
four chefs delivered today.

964
00:53:22,560 --> 00:53:25,255
I think our critics, without doubt,
had a little flavour

965
00:53:25,280 --> 00:53:26,455
of something new.

966
00:53:28,000 --> 00:53:29,855
But one of them is going home.

967
00:53:31,280 --> 00:53:33,975
For me, there was definitely a chef
in the kitchen today that I thought

968
00:53:34,000 --> 00:53:35,335
really did stand out,

969
00:53:35,360 --> 00:53:36,895
and that was Chef Tom.

970
00:53:36,920 --> 00:53:39,055
I loved his main course.

971
00:53:39,080 --> 00:53:40,815
And I loved his dessert.
Great chef.

972
00:53:40,840 --> 00:53:44,455
And I think Tom deserves
a place in our final 12.

973
00:53:44,480 --> 00:53:45,935
Let's talk about Tristan.

974
00:53:45,960 --> 00:53:48,695
Great fish cookery.
Inventive, creative.

975
00:53:48,720 --> 00:53:51,015
And it looked good
and tasted good, too.

976
00:53:51,040 --> 00:53:53,695
Tristan's main course
was the wood pigeon.

977
00:53:53,720 --> 00:53:57,255
We had sharp rhubarb on there,
the pigeon sauce with the lavender,

978
00:53:57,280 --> 00:54:00,135
I didn't quite get enough
lavender through that.

979
00:54:00,160 --> 00:54:04,295
Cecily came back in this kitchen
so full of energy.

980
00:54:04,320 --> 00:54:07,015
Her first course, the white
asparagus with a beautiful

981
00:54:07,040 --> 00:54:08,655
crispy duck's egg.

982
00:54:08,680 --> 00:54:10,975
It didn't have the bells and
whistles that you would expect

983
00:54:11,000 --> 00:54:14,335
at this round of the competition,
but it was cooked

984
00:54:14,360 --> 00:54:16,135
technically perfect.

985
00:54:16,160 --> 00:54:18,255
There was no real errors.

986
00:54:18,280 --> 00:54:20,415
Cecily's main course was the hake

987
00:54:20,440 --> 00:54:22,895
with that wonderful
dulse beurre blanc.

988
00:54:22,920 --> 00:54:25,055
The hake was really cooked well.
The butter sauce

989
00:54:25,080 --> 00:54:28,175
was full of flavour. Everything
married and worked together.

990
00:54:28,200 --> 00:54:30,255
It was beautifully cooked.

991
00:54:30,280 --> 00:54:32,615
Ayesha's been a chef that's
been coming into this kitchen

992
00:54:32,640 --> 00:54:35,775
and impressing me every time
with her Middle Eastern flavours

993
00:54:35,800 --> 00:54:37,895
and I was expecting more
of that today.

994
00:54:37,920 --> 00:54:41,455
I felt, sadly, a bit disappointed
with the trout dish.

995
00:54:41,480 --> 00:54:45,815
The miso egg yolk didn't work,
but the labneh was delicious -

996
00:54:45,840 --> 00:54:47,375
love the flavour of that.

997
00:54:47,400 --> 00:54:48,695
Ayesha's main course,

998
00:54:48,720 --> 00:54:51,335
we had the venison that she had
rubbed with the shawarma.

999
00:54:51,360 --> 00:54:52,695
Lovely and pink.

1000
00:54:52,720 --> 00:54:56,615
I really liked the date and shallot
puree that was on the plate.

1001
00:54:56,640 --> 00:54:58,495
Yes, it may have
had little surprises.

1002
00:54:58,520 --> 00:55:00,095
It had that Middle Eastern flavours.

1003
00:55:00,120 --> 00:55:02,815
They just weren't big enough
and they weren't packing a punch.

1004
00:55:05,040 --> 00:55:07,175
There are little bits
| wish I'd done differently.

1005
00:55:07,200 --> 00:55:09,375
I think there always are.
And I know the people

1006
00:55:09,400 --> 00:55:12,175
I'm up against are also
incredibly talented.

1007
00:55:12,200 --> 00:55:14,335
I'm really hoping
my best was enough.

1008
00:55:15,960 --> 00:55:19,175
I've done what I can to be
in the next round. And my dishes,

1009
00:55:19,200 --> 00:55:21,055
I feel, are good enough, I hope.

1010
00:55:21,080 --> 00:55:23,575
Whether the critics agree,
whether Marcus and Monica agree,

1011
00:55:23,600 --> 00:55:24,615
I don't know.

1012
00:55:26,040 --> 00:55:28,455
I think I've done as well
as I could have done.

1013
00:55:28,480 --> 00:55:31,135
If it's not enough to get
through, then at least I feel

1014
00:55:31,160 --> 00:55:33,655
like I'm pleased with my dishes
and I'm happy.

1015
00:55:33,680 --> 00:55:36,015
Hopefully it is enough,
but you never know.

1016
00:55:46,920 --> 00:55:48,295
You four, what a round.

1017
00:55:49,600 --> 00:55:51,815
There's always going to be issues
of the added pressure

1018
00:55:51,840 --> 00:55:53,335
of having the critics here.

1019
00:55:55,440 --> 00:55:59,975
But overall, honestly, I am really
proud of the quality of food

1020
00:56:00,000 --> 00:56:02,015
you served today.

1021
00:56:02,040 --> 00:56:04,575
We've taken what the critics
have said on board

1022
00:56:04,600 --> 00:56:06,095
and we have made our decision.

1023
00:56:07,800 --> 00:56:10,055
The chef leaving the competition
is...

1024
00:56:13,120 --> 00:56:14,375
...Ayesha.

1025
00:56:16,520 --> 00:56:18,935
You have been a ray of sunshine
in the MasterChef kitchen,

1026
00:56:18,960 --> 00:56:20,535
and we will miss you.

1027
00:56:20,560 --> 00:56:21,815
Ayesha, thank you.

1028
00:56:23,080 --> 00:56:24,135
Thank you.

1029
00:56:26,120 --> 00:56:28,575
Oh, I'm gutted.
I'm really gutted.

1030
00:56:30,400 --> 00:56:32,935
Look, I knew that it wasn't perfect,
but I was proud

1031
00:56:32,960 --> 00:56:34,735
of the improvements I'd made.

1032
00:56:34,760 --> 00:56:36,135
I'm just...

1033
00:56:36,160 --> 00:56:38,855
I'm so disappointed in myself.

1034
00:56:38,880 --> 00:56:41,055
I really wanted to do more
and show more.

1035
00:56:41,080 --> 00:56:42,695
But it wasn't good enough today.

1036
00:56:47,280 --> 00:56:50,375
Guys, you three complete
our final 12.

1037
00:56:50,400 --> 00:56:52,015
Give yourself a congratulations,

1038
00:56:52,040 --> 00:56:53,975
because that was a great day
in the kitchen.

1039
00:56:55,400 --> 00:56:56,455
Well done.

1040
00:56:56,480 --> 00:56:58,535
I always do just
doubt myself quite a lot.

1041
00:56:58,560 --> 00:57:00,935
So it's such a confidence boost.

1042
00:57:00,960 --> 00:57:02,815
Yeah, I'm really proud of myself.

1043
00:57:02,840 --> 00:57:04,175
I can't believe I'm here.

1044
00:57:04,200 --> 00:57:06,535
It's an awesome feeling.
To get through to the final 12,

1045
00:57:06,560 --> 00:57:08,895
is just, yeah, a dream
come true. It's so cool

1046
00:57:08,920 --> 00:57:11,455
and I'm just looking
forward to more of it.

1047
00:57:11,480 --> 00:57:14,655
I'd say this is probably the best
achievement so far in my career.

1048
00:57:14,680 --> 00:57:17,175
I can't wait to tell Mum and Dad.
They're going to be very impressed

1049
00:57:17,200 --> 00:57:19,335
and I'm sure I'll have a few
drinks tonight.

1050
00:57:20,560 --> 00:57:22,535
Next time it's Knockout Week...

1051
00:57:24,280 --> 00:57:27,575
...and the 12 best chefs
from the heats are back...

1052
00:57:27,600 --> 00:57:29,255
I'm just freaking out.

1053
00:57:29,280 --> 00:57:32,735
...cooking off against each other
for the first time...

1054
00:57:32,760 --> 00:57:34,455
This is sublime.

1055
00:57:34,480 --> 00:57:36,615
...as they fight for their place...

1056
00:57:36,640 --> 00:57:38,495
Go, go.

1057
00:57:38,520 --> 00:57:40,175
...in the competition.

1058
00:57:40,200 --> 00:57:42,535
That is glorious. Love it.

1059
00:57:42,560 --> 00:57:43,975
Another cracking dish.