1 00:00:03,800 --> 00:00:05,520 From across the UK... 2 00:00:07,800 --> 00:00:10,480 ..32 up-and-coming chefs... 3 00:00:11,800 --> 00:00:15,000 ..are putting their reputations on the line 4 00:00:15,000 --> 00:00:20,040 in a battle to become professional MasterChef champion. 5 00:00:21,800 --> 00:00:25,640 Tonight, the next four hopefuls compete to impress... 6 00:00:26,640 --> 00:00:29,000 ..MasterChef judge Gregg Wallace, 7 00:00:29,000 --> 00:00:31,400 renowned chef Monica Galetti... 8 00:00:32,440 --> 00:00:33,760 ..and culinary legend... 9 00:00:34,800 --> 00:00:36,040 ..Marcus Wareing. 10 00:00:38,040 --> 00:00:40,600 This is the time I should go for it, 11 00:00:40,600 --> 00:00:43,080 and I can feel it in my bones that I have to do it and I can do it. 12 00:00:44,160 --> 00:00:46,080 I think I always look to make my children proud. 13 00:00:46,080 --> 00:00:48,280 I do everything for them. 14 00:00:48,280 --> 00:00:49,680 I'm going to win it for them. 15 00:00:49,680 --> 00:00:52,920 One thing I have noticed is that I'm probably the oldest, 16 00:00:52,920 --> 00:00:54,640 so I think experience might play into that, 17 00:00:54,640 --> 00:00:56,040 so hopefully that will give me the edge. 18 00:00:56,040 --> 00:00:59,360 The other chefs, they look like they know what they're doing, 19 00:00:59,360 --> 00:01:00,520 but I think I might do better. 20 00:01:01,520 --> 00:01:03,040 The competition is on. 21 00:01:04,160 --> 00:01:08,040 Time to uncover a new culinary superstar. 22 00:01:13,800 --> 00:01:15,120 Welcome back. 23 00:01:15,120 --> 00:01:16,720 We have four brand-new chefs to meet. 24 00:01:16,720 --> 00:01:17,960 First, the Skills Test. 25 00:01:17,960 --> 00:01:19,920 Two of them are going to do your Skills Test, Marcus. 26 00:01:19,920 --> 00:01:21,520 Monica, you're kicking off. 27 00:01:21,520 --> 00:01:22,800 What's your Skills Test, please? 28 00:01:22,800 --> 00:01:25,640 I'm going to get our chefs to make us popcorn clams, 29 00:01:25,640 --> 00:01:29,520 a mussel fritter served with a Bloody Mary mayonnaise. 30 00:01:29,520 --> 00:01:30,720 Quite a few skills. 31 00:01:30,720 --> 00:01:32,800 Clam cookery, mussel cookery, 32 00:01:32,800 --> 00:01:34,040 making a mayonnaise. 33 00:01:34,040 --> 00:01:37,280 So I'm asking our chefs to make two types of batter. 34 00:01:37,280 --> 00:01:39,120 We're doing popcorn clams. Right. 35 00:01:39,120 --> 00:01:40,800 So a buttermilk batter. 36 00:01:40,800 --> 00:01:42,520 Like you would, you know chicken popcorn. 37 00:01:42,520 --> 00:01:44,000 But I'm using clams. 38 00:01:44,000 --> 00:01:47,360 The fritter's like a pancake mix. Oh. 39 00:01:47,360 --> 00:01:50,040 20 minutes, two lots of shellfish and the mayonnaise. 40 00:01:50,040 --> 00:01:51,520 Show us how it's done. 41 00:01:51,520 --> 00:01:53,160 Right, first things first. 42 00:01:53,160 --> 00:01:55,000 I'm going to get the shellfish cooked off. 43 00:02:00,560 --> 00:02:02,640 Sweat off the shallots and the garlic 44 00:02:02,640 --> 00:02:04,240 just to impart some flavour. 45 00:02:05,960 --> 00:02:08,000 Then I'm going in with the clams. 46 00:02:11,640 --> 00:02:13,440 Hot pan is the key to everything. 47 00:02:13,440 --> 00:02:14,840 They need to cook quickly. 48 00:02:14,840 --> 00:02:16,840 If they're too cooked, it's going to be tough, 49 00:02:16,840 --> 00:02:18,480 it's rubbery, we don't want that. 50 00:02:18,480 --> 00:02:20,000 What is it that you like about clams? 51 00:02:20,000 --> 00:02:22,360 I love clams. Back when I used to live in New Zealand, 52 00:02:22,360 --> 00:02:23,880 I used to go with my friends 53 00:02:23,880 --> 00:02:26,840 and literally sit on the beach as the tide was going out 54 00:02:26,840 --> 00:02:30,320 and just dig into the sand and get handfuls of them. 55 00:02:32,600 --> 00:02:35,160 I'm using vodka instead of wine here 56 00:02:35,160 --> 00:02:37,480 because I want to reduce it down, 57 00:02:37,480 --> 00:02:39,560 and I'm going to add that to my mayonnaise. 58 00:02:39,560 --> 00:02:41,920 In go the mussels. 59 00:02:41,920 --> 00:02:44,160 Can you cook the clams and the mussels at the same time? 60 00:02:44,160 --> 00:02:47,360 Yes, you can, but clams you find the shells are much thicker, 61 00:02:47,360 --> 00:02:50,280 so they will take a bit longer to steam. 62 00:02:50,280 --> 00:02:52,800 I think that's great - got yourself a big hit 63 00:02:52,800 --> 00:02:55,480 not only of vodka, but also of the shellfish as well. 64 00:02:55,480 --> 00:02:57,520 Of course, the vodka in with the shellfish 65 00:02:57,520 --> 00:03:00,480 because it's vodka that makes up the Bloody Mary mayonnaise. 66 00:03:00,480 --> 00:03:02,840 So there's not a lot there of the cooking liquor. 67 00:03:02,840 --> 00:03:04,800 That is going to be so strong. 68 00:03:06,920 --> 00:03:09,920 I want to make sure I pick out the best of my clams 69 00:03:09,920 --> 00:03:11,520 and, of course, the mussels. 70 00:03:11,520 --> 00:03:16,320 So the next thing I'm doing, guys, is the batter for the popcorn clam. 71 00:03:16,320 --> 00:03:19,160 I'm going to season it with some paprika. 72 00:03:22,320 --> 00:03:24,040 And I'm using buttermilk. 73 00:03:25,760 --> 00:03:28,280 It makes a really thick batter. 74 00:03:28,280 --> 00:03:29,480 It'll be interesting to see 75 00:03:29,480 --> 00:03:32,440 whether or not they can actually think of the two different batters. 76 00:03:38,320 --> 00:03:41,280 The next batter is for the fritter. 77 00:03:41,280 --> 00:03:43,320 So it's almost like a pancake mix, 78 00:03:43,320 --> 00:03:45,600 but we want it nice and fluffy. 79 00:03:46,840 --> 00:03:49,680 I've got the mussels which will go into the batter. 80 00:03:53,040 --> 00:03:55,360 So, guys, I want to make the mayonnaise. 81 00:03:55,360 --> 00:03:57,720 So in the bowl I've got the reduction 82 00:03:57,720 --> 00:04:00,160 of the shellfish with vodka. 83 00:04:00,160 --> 00:04:04,040 I've got two yolks, a bit of mustard and a bit of tomato paste to start. 84 00:04:06,480 --> 00:04:08,560 I think making a mayonnaise, all our chefs should know. 85 00:04:08,560 --> 00:04:09,920 There's no machine. 86 00:04:09,920 --> 00:04:13,160 So we are going to have to see a little bit of skill on show. 87 00:04:13,160 --> 00:04:16,800 So Bloody Mary I think a little bit of vodka, heat, alcohol, 88 00:04:16,800 --> 00:04:19,240 the sweetness of tomato, 89 00:04:19,240 --> 00:04:21,280 the proper pepperiness of the Worcester sauce - 90 00:04:21,280 --> 00:04:23,160 they're the flavours I imagine. 91 00:04:24,680 --> 00:04:26,720 I want it quite thick. 92 00:04:26,720 --> 00:04:30,000 I'm going to finish seasoning it with Worcestershire sauce 93 00:04:30,000 --> 00:04:32,240 and some Tabasco. Yes. OK? 94 00:04:33,640 --> 00:04:35,120 That's our mayonnaise done. 95 00:04:36,240 --> 00:04:38,560 So I'm going to now cook my fritters. 96 00:04:38,560 --> 00:04:40,720 So just a dollop in the pan. 97 00:04:42,040 --> 00:04:44,440 OK, the clams in. 98 00:04:46,600 --> 00:04:48,280 So deep frying. 99 00:04:48,280 --> 00:04:49,960 And of course pan frying as well. 100 00:04:49,960 --> 00:04:51,760 Yes. Mate, loads of skills. 101 00:04:51,760 --> 00:04:55,560 So I'm just moving them around so they don't stick to the side. 102 00:04:55,560 --> 00:04:57,160 Just floating up. 103 00:04:57,160 --> 00:04:58,920 Have a little look at these. 104 00:04:58,920 --> 00:05:01,240 So you see they're slowly puffing up. 105 00:05:06,160 --> 00:05:08,400 Just want it crispy and crunchy. 106 00:05:08,400 --> 00:05:09,760 Beautiful. There you go. 107 00:05:09,760 --> 00:05:12,480 The little clams on the side here. 108 00:05:12,480 --> 00:05:13,840 Oh, get out of here. 109 00:05:13,840 --> 00:05:15,640 I love the way they've puffed up. Great. 110 00:05:15,640 --> 00:05:16,800 And there we have it. 111 00:05:16,800 --> 00:05:19,080 Popcorn clams, mussel fritter 112 00:05:19,080 --> 00:05:21,560 and a Bloody Mary mayonnaise to go with it. 113 00:05:27,680 --> 00:05:29,040 Beautiful, beautiful. 114 00:05:29,040 --> 00:05:30,760 It looks great, 115 00:05:30,760 --> 00:05:33,080 but it's full of skill. 116 00:05:34,400 --> 00:05:35,840 Right, we've seen you do it. 117 00:05:35,840 --> 00:05:37,640 Now it's the chefs' turn. You ready? 118 00:05:37,640 --> 00:05:38,880 I'm so ready. 119 00:05:38,880 --> 00:05:41,400 Marcus, you are going to watch from the back room on the monitor. 120 00:05:41,400 --> 00:05:43,520 And, of course, you'll come back here for the tastings. All right? 121 00:05:43,520 --> 00:05:44,840 See you in a bit. 122 00:05:49,160 --> 00:05:51,320 Here we go, first contestant in. 123 00:05:52,920 --> 00:05:55,040 Facing Monica's Skills Test 124 00:05:55,040 --> 00:05:57,440 is 29-year-old Beth, 125 00:05:57,440 --> 00:05:59,040 a senior sous-chef 126 00:05:59,040 --> 00:06:00,480 at the UK's longest retained 127 00:06:00,480 --> 00:06:04,320 Michelin-starred hotel restaurant in Rutland. 128 00:06:04,320 --> 00:06:07,280 I've been here eight and a half years now, 129 00:06:07,280 --> 00:06:10,000 and the reason I've probably stayed in this job for such a long time 130 00:06:10,000 --> 00:06:13,000 is the beauty of what's around us. 131 00:06:14,040 --> 00:06:17,120 The game here in Rutland is probably the best in the country. 132 00:06:18,080 --> 00:06:19,840 Also, we have a kitchen garden. 133 00:06:20,920 --> 00:06:23,080 I could never not be a chef, 134 00:06:23,080 --> 00:06:24,800 and creating something out of nothing 135 00:06:24,800 --> 00:06:26,680 is the best part of the job. 136 00:06:26,680 --> 00:06:27,800 Skills Test. 137 00:06:27,800 --> 00:06:29,560 I've done most things. 138 00:06:29,560 --> 00:06:31,720 When I get told, "Go make this," 139 00:06:31,720 --> 00:06:35,280 I overthink it and then panic about it, 140 00:06:35,280 --> 00:06:36,760 but I'll just go for it. 141 00:06:39,760 --> 00:06:42,280 Very warm welcome to professional MasterChef. 142 00:06:42,280 --> 00:06:45,160 This is a Skills Test set by Monica. 143 00:06:45,160 --> 00:06:47,440 No pressure, then! Gosh. 144 00:06:47,440 --> 00:06:51,200 Beth, I would like you to make us popcorn clams 145 00:06:51,200 --> 00:06:53,400 with a mussel fritter 146 00:06:53,400 --> 00:06:55,840 and a Bloody Mary mayonnaise. 147 00:06:55,840 --> 00:06:59,400 The smile just slightly disappeared there. 148 00:06:59,400 --> 00:07:00,840 Beth, 20 minutes. 149 00:07:00,840 --> 00:07:03,160 Good luck. OK, thank you. 150 00:07:09,400 --> 00:07:11,880 So, Beth, you're starting with your mayonnaise. Yes. 151 00:07:11,880 --> 00:07:13,880 Out of interest, 152 00:07:13,880 --> 00:07:16,360 do you sip the odd Bloody Mary? 153 00:07:16,360 --> 00:07:17,840 I'm not a Bloody Mary fan. 154 00:07:17,840 --> 00:07:20,640 I'm more of a Porn Star Martini. 155 00:07:24,480 --> 00:07:26,200 It's a good start, getting the mayonnaise done. 156 00:07:26,200 --> 00:07:29,280 That will give her the opportunity to think about the rest of the dish. 157 00:07:30,520 --> 00:07:33,400 How long ago did you first learn to make mayonnaise, do you think? 158 00:07:33,400 --> 00:07:34,880 Oh, back in college, 159 00:07:34,880 --> 00:07:36,680 so that'd be 15 years ago now, 160 00:07:36,680 --> 00:07:39,800 but it's been a while since I've made it by hand. 161 00:07:39,800 --> 00:07:41,640 Hopefully it doesn't split out. 162 00:07:43,040 --> 00:07:45,320 A lot of oil in that mayonnaise. 163 00:07:45,320 --> 00:07:48,120 So why are you a chef, Beth? Of all the things you could have done. 164 00:07:48,120 --> 00:07:50,400 My mum's a big food TV fan. 165 00:07:50,400 --> 00:07:53,000 She can't cook, but she's a she's a fan of food. 166 00:07:53,000 --> 00:07:56,440 Saw the passion and the drive of chefs on TV 167 00:07:56,440 --> 00:07:58,120 and I wanted a piece of that 168 00:07:58,120 --> 00:08:00,800 and I just fell in love with food, really. 169 00:08:00,800 --> 00:08:02,440 Put a little bit of vodka in that. 170 00:08:03,400 --> 00:08:05,080 If you want it to cook quicker put a lid on. 171 00:08:08,000 --> 00:08:09,920 There you go, lid's on. Good. 172 00:08:18,120 --> 00:08:19,360 What's she doing? 173 00:08:19,360 --> 00:08:20,680 Don't wash them off. 174 00:08:21,640 --> 00:08:23,600 She's basically just washed all the flavour away, 175 00:08:23,600 --> 00:08:24,680 which is such a shame. 176 00:08:27,640 --> 00:08:30,000 So you've cooked your mussels... Yep. 177 00:08:30,000 --> 00:08:32,240 ..and now you're cooling them down in water? 178 00:08:32,240 --> 00:08:33,560 Er, yeah. 179 00:08:33,560 --> 00:08:34,640 Not good. 180 00:08:34,640 --> 00:08:36,240 Just over halfway, Beth. 181 00:08:37,680 --> 00:08:39,960 I'm going to make both my batters 182 00:08:39,960 --> 00:08:41,520 and then get them fried off. 183 00:08:42,840 --> 00:08:45,840 And that batter, is that the fritter or the popcorn one? 184 00:08:45,840 --> 00:08:47,200 That's the fritter. 185 00:08:47,200 --> 00:08:50,000 The popcorn one I'm going to use with the buttermilk in. 186 00:08:50,000 --> 00:08:51,640 Shaky hands. 187 00:09:01,400 --> 00:09:04,200 She's got water in the clams, and it's absolutely ridiculous. 188 00:09:05,680 --> 00:09:07,320 You've got eight minutes left. 189 00:09:13,760 --> 00:09:16,480 I'm going to make this popcorn a bit thicker 190 00:09:16,480 --> 00:09:18,520 than I would the fritter batter. 191 00:09:20,160 --> 00:09:22,160 For the clams? Yes. 192 00:09:27,720 --> 00:09:30,240 She's moving the clams around to get a nice even colour. 193 00:09:34,280 --> 00:09:36,680 Beth, it's just your mussel fritters left to do, yes? Yeah. 194 00:09:39,880 --> 00:09:42,280 OK, so she's putting both in the deep fat fryer. 195 00:09:42,280 --> 00:09:44,760 Three minutes left, Beth. I think I'll be all right. 196 00:09:44,760 --> 00:09:48,240 So nervous about what this would be today. 197 00:09:49,280 --> 00:09:50,920 I've been practising everything. 198 00:09:53,440 --> 00:09:54,960 You can hear them spitting. 199 00:09:54,960 --> 00:09:58,200 You can hear all of the water coming out into that fryer. 200 00:09:58,200 --> 00:09:59,760 You've got 30 seconds. 201 00:09:59,760 --> 00:10:01,680 Let's get them on a plate, please. 202 00:10:12,560 --> 00:10:13,760 All done? Yes. 203 00:10:13,760 --> 00:10:15,480 In time, well done. Thank you. 204 00:10:18,640 --> 00:10:20,080 I bet you're glad you got that over and done with. 205 00:10:20,080 --> 00:10:21,440 Yeah, I can breathe now. 206 00:10:31,160 --> 00:10:33,880 Beth, the cooking of the seafood, great. 207 00:10:33,880 --> 00:10:36,560 I like that you added a bit of the vodka to it. 208 00:10:36,560 --> 00:10:40,200 However, you then dumped everything under cold water. 209 00:10:40,200 --> 00:10:43,400 Just washed all those beautiful flavours that you had in there 210 00:10:43,400 --> 00:10:46,480 and let them sit in the water. 211 00:10:46,480 --> 00:10:48,320 The popcorn batter you can see is holding. 212 00:10:49,360 --> 00:10:52,960 The batter for the fritter, because the mussels were so wet, 213 00:10:52,960 --> 00:10:54,680 it's not held and the batter 214 00:10:54,680 --> 00:10:57,640 just sort of flaked off in the deep fat fryer. 215 00:10:57,640 --> 00:10:59,520 You made the batters quite well. 216 00:10:59,520 --> 00:11:02,520 It's just you've cooked them differently than we expected. 217 00:11:02,520 --> 00:11:05,280 You've put them both into the deep fat fryer, 218 00:11:05,280 --> 00:11:07,000 making them incredibly similar. 219 00:11:08,040 --> 00:11:10,200 You've given us a mayonnaise, it could be thicker. 220 00:11:10,200 --> 00:11:12,160 Bottle of oil, far too much. 221 00:11:12,160 --> 00:11:15,080 It could have a little bit more flavour of the Bloody Mary. 222 00:11:15,080 --> 00:11:17,120 But you've got good shellfish cookery. 223 00:11:17,120 --> 00:11:20,520 You put the vodka in, the lid on top, which was great. 224 00:11:20,520 --> 00:11:22,880 Beth, thank you very much. Off you go. 225 00:11:25,280 --> 00:11:28,200 I made a silly mistake washing the mussels with water. 226 00:11:28,200 --> 00:11:29,880 I don't know why I did that. 227 00:11:29,880 --> 00:11:31,160 I've never done that before. 228 00:11:32,880 --> 00:11:34,880 It's nearly there, but she didn't quite get it. 229 00:11:34,880 --> 00:11:37,200 I want to see better from Beth in the next round. 230 00:11:42,760 --> 00:11:43,960 Hello, Chefs. 231 00:11:43,960 --> 00:11:46,760 Next up is 34-year-old Rohit. 232 00:11:46,760 --> 00:11:48,840 Born in New Delhi, India, 233 00:11:48,840 --> 00:11:51,560 he's now a sous-chef in an Italian restaurant 234 00:11:51,560 --> 00:11:54,120 at a private members' club in London. 235 00:11:54,120 --> 00:11:56,720 Life as a chef is amazing, 236 00:11:56,720 --> 00:11:58,920 because for me, it's like a fun park. 237 00:11:58,920 --> 00:12:01,800 There's different rides, you just get along and you just enjoy it. 238 00:12:02,920 --> 00:12:07,320 So for me, my style, I'll say, is mostly worldwide. 239 00:12:07,320 --> 00:12:10,800 If I don't do Indian food, I'll definitely do something Italian. 240 00:12:10,800 --> 00:12:13,640 But apart from that, I love French cuisine, 241 00:12:13,640 --> 00:12:16,160 I love Japanese, I love Mexican. 242 00:12:16,160 --> 00:12:17,720 There is no limit. 243 00:12:17,720 --> 00:12:21,560 My strengths lie in all the sections you can say, 244 00:12:21,560 --> 00:12:24,480 like meat, fish, even vegetables, 245 00:12:24,480 --> 00:12:26,320 but I always stay humble. 246 00:12:27,320 --> 00:12:28,360 Service. 247 00:12:29,920 --> 00:12:31,680 Rohit, welcome. 248 00:12:31,680 --> 00:12:33,360 20 minutes, good luck. 249 00:12:33,360 --> 00:12:34,800 Thank you, Chef. 250 00:12:41,000 --> 00:12:43,480 Rohit, where does your love for food come from? 251 00:12:43,480 --> 00:12:48,040 I've been cooking along with my mother from the age of six. 252 00:12:49,160 --> 00:12:52,720 So you were brought up with foods of India? 253 00:12:52,720 --> 00:12:54,240 Yes. 254 00:12:54,240 --> 00:12:56,080 And is that the style of food that you do now? 255 00:12:56,080 --> 00:12:59,800 Uh, not really, because mostly I've worked in Italian kitchens. 256 00:12:59,800 --> 00:13:01,360 Need to get a lid on them. 257 00:13:01,360 --> 00:13:04,720 See, by not putting a lid on the shellfish, 258 00:13:04,720 --> 00:13:08,160 and what's happening is they're opening so slowly 259 00:13:08,160 --> 00:13:09,960 you end up overcooking them. 260 00:13:16,960 --> 00:13:18,560 So he's making his mayonnaise. 261 00:13:18,560 --> 00:13:20,960 He needs to whisk those egg yolks a little bit more. 262 00:13:26,640 --> 00:13:28,120 Little bit of tabasco. 263 00:13:29,640 --> 00:13:30,920 Worcestershire sauce. 264 00:13:30,920 --> 00:13:32,840 So he's putting all the right ingredients in. 265 00:13:34,920 --> 00:13:37,000 Neat vodka into the mayonnaise, a bit heavy, bit sharp, 266 00:13:37,000 --> 00:13:39,120 bit too strong personally. 267 00:13:39,120 --> 00:13:41,240 You don't want the mayonnaise to taste of vodka. 268 00:13:41,240 --> 00:13:45,000 Can I ask you what made you apply for MasterChef? 269 00:13:45,000 --> 00:13:48,200 To show people like the decision I made ten years ago wasn't wrong. 270 00:13:48,200 --> 00:13:51,680 Because I came here to finish my engineering in 2012. 271 00:13:51,680 --> 00:13:53,880 And then I changed my profession, 272 00:13:53,880 --> 00:13:55,800 and my parents were totally against it. 273 00:13:55,800 --> 00:13:57,560 So why the change of career 274 00:13:57,560 --> 00:13:59,760 if you spent so long studying engineering? 275 00:13:59,760 --> 00:14:02,040 Because I always wanted to be a chef. 276 00:14:04,040 --> 00:14:05,760 Mayonnaise, there you go. 277 00:14:05,760 --> 00:14:07,640 It certainly looks too wet to me. 278 00:14:07,640 --> 00:14:10,320 We've got batters to make, we've got a fritter to fry. 279 00:14:10,320 --> 00:14:12,440 I'm making a popcorn batter first 280 00:14:12,440 --> 00:14:16,280 and then I'm making a tempura batter - fritter batter, sorry. 281 00:14:18,920 --> 00:14:21,120 That batter looks a little bit on the thin side. 282 00:14:21,120 --> 00:14:23,800 What are you thinking for your mussel fritter? 283 00:14:23,800 --> 00:14:26,160 For my mussel fritter, I'm going to use the plain flour. 284 00:14:26,160 --> 00:14:28,240 I'm going to use the baking powder and the buttermilk. 285 00:14:28,240 --> 00:14:29,920 Is he getting confused with his batters? 286 00:14:29,920 --> 00:14:31,640 His popcorn and his fritter. 287 00:14:31,640 --> 00:14:34,040 You've got five minutes left. Yes, Chef. 288 00:14:39,360 --> 00:14:41,120 They're the clams, right? 289 00:14:41,120 --> 00:14:42,280 Or are they the mussels? 290 00:14:42,280 --> 00:14:43,840 Mussels. They're the mussels, right. 291 00:14:43,840 --> 00:14:45,400 Mussels in the popcorn batter. 292 00:14:45,400 --> 00:14:46,720 Clams in the fritter. 293 00:14:46,720 --> 00:14:48,560 He's got all the shellfish mixed up here. 294 00:14:48,560 --> 00:14:49,960 Rohit, you've got three minutes, 295 00:14:49,960 --> 00:14:51,760 so you're really going to have to move it now. 296 00:14:51,760 --> 00:14:54,400 That's not hot enough, don't put that in, don't put it in. 297 00:14:54,400 --> 00:14:55,760 Don't put it in. 298 00:14:58,200 --> 00:14:59,840 He's got the mussels in the fryer. 299 00:15:02,760 --> 00:15:05,000 You've got a minute and a half. Yes, Chef. 300 00:15:06,320 --> 00:15:07,560 There we go. 301 00:15:08,480 --> 00:15:11,040 They're starting to pop up a little bit, I think. 302 00:15:12,200 --> 00:15:13,600 You're going to have to be quick. 303 00:15:13,600 --> 00:15:15,800 You are running out of time very quickly. Yes, Chef. 304 00:15:21,160 --> 00:15:22,800 OK. 305 00:15:22,800 --> 00:15:24,720 All done? Yes, Chef. 306 00:15:24,720 --> 00:15:26,040 Just in time. 307 00:15:26,040 --> 00:15:27,800 I'm glad I put something on the plate. 308 00:15:36,200 --> 00:15:38,000 That was a bit of a tough watch back there. 309 00:15:38,000 --> 00:15:39,840 We got there in the end, though. 310 00:15:47,120 --> 00:15:49,360 So, Rohit, I think you got a bit confused 311 00:15:49,360 --> 00:15:51,400 with the types of batters that were needed. 312 00:15:51,400 --> 00:15:54,080 I wanted the popcorn batter to be quite crispy 313 00:15:54,080 --> 00:15:55,440 with the buttermilk 314 00:15:55,440 --> 00:15:58,080 and I think you've used that for the fritter. 315 00:15:58,080 --> 00:16:00,440 We wanted popcorn clams. 316 00:16:00,440 --> 00:16:02,720 We've got popcorn mussels. 317 00:16:02,720 --> 00:16:04,320 We wanted a mussel fritter. 318 00:16:04,320 --> 00:16:06,080 We've got a clam fritter. 319 00:16:06,080 --> 00:16:08,560 The popcorn batter here 320 00:16:08,560 --> 00:16:11,240 is not crispy at all. 321 00:16:11,240 --> 00:16:13,200 It's not even cooked. 322 00:16:13,200 --> 00:16:17,160 And then we've got a fritter here that went into cold oil, 323 00:16:17,160 --> 00:16:18,480 so it's greasy. 324 00:16:18,480 --> 00:16:19,960 I'm so sorry. 325 00:16:21,040 --> 00:16:22,640 When you're cooking your shellfish, 326 00:16:22,640 --> 00:16:25,320 you need to make sure you steam them very quickly, get them out. 327 00:16:25,320 --> 00:16:27,520 You just left them cooking there and cooking there and cooking there. 328 00:16:27,520 --> 00:16:29,840 They are like really chewy little bullets. 329 00:16:31,040 --> 00:16:34,680 The quality of your mayonnaise, you can see, is too liquid. 330 00:16:34,680 --> 00:16:38,120 Um, it's actually too strong with the vodka. 331 00:16:38,120 --> 00:16:39,960 It's not enjoyable. 332 00:16:39,960 --> 00:16:41,760 We will see you in the next round. 333 00:16:41,760 --> 00:16:43,520 Thank you very much indeed. Thank you, Chefs. 334 00:16:48,880 --> 00:16:51,160 Right, he's got a point to prove, right? 335 00:16:51,160 --> 00:16:52,360 Mm. Absolutely. 336 00:16:53,560 --> 00:16:55,800 I just mixed up everything. 337 00:16:55,800 --> 00:16:58,200 And it was a big mix-up, 338 00:16:58,200 --> 00:17:00,800 and...would have been definitely better. 339 00:17:03,280 --> 00:17:04,680 It's your turn now, Marcus. 340 00:17:04,680 --> 00:17:05,960 What's the Skills Test? 341 00:17:05,960 --> 00:17:07,880 You have a lot of ingredients on there. 342 00:17:07,880 --> 00:17:10,200 I'm going to ask our chefs to make a cheeseburger. 343 00:17:10,200 --> 00:17:12,160 I've got a selection of meats 344 00:17:12,160 --> 00:17:14,080 for our chefs to choose for their patty. 345 00:17:14,080 --> 00:17:16,760 I've got pork, beef and chorizo sausage. 346 00:17:16,760 --> 00:17:19,040 They've got a tomato relish to cook. 347 00:17:19,040 --> 00:17:21,480 And, of course, the most important thing is the mincing of the meat 348 00:17:21,480 --> 00:17:23,160 itself, combining it. 349 00:17:23,160 --> 00:17:25,640 We've got a selection of different seasonings here from tomato paste. 350 00:17:25,640 --> 00:17:27,560 We've got an egg, we've got onions, paprika. 351 00:17:27,560 --> 00:17:31,320 Interestingly, they can be as artistic, creative as they want. 352 00:17:31,320 --> 00:17:32,960 It's entirely up to them. 353 00:17:32,960 --> 00:17:35,440 But we want a beautiful burger. 354 00:17:35,440 --> 00:17:39,040 Right. 20 minutes, world-class burger. Marcus. 355 00:17:40,280 --> 00:17:43,200 I'm using the pork because this is one of my favourite burgers. 356 00:17:43,200 --> 00:17:45,680 I can't remember ever having a pork burger. 357 00:17:45,680 --> 00:17:47,440 I'm also using chorizo as well. 358 00:17:52,600 --> 00:17:55,160 Chorizo and the pork going together at the same time, 359 00:17:55,160 --> 00:17:57,000 so it's naturally mixing. Yeah. 360 00:17:57,000 --> 00:18:00,520 So I'm also going to just drop it through again. 361 00:18:02,080 --> 00:18:04,280 Why? If it's not minced fine enough, 362 00:18:04,280 --> 00:18:07,280 and depending how much ingredients they're going to add to it, 363 00:18:07,280 --> 00:18:09,080 the burger will just break up. 364 00:18:09,080 --> 00:18:10,400 So there we have it. 365 00:18:10,400 --> 00:18:12,600 That's our mince, nice and fine. 366 00:18:12,600 --> 00:18:15,040 Right, I have got some paprika, 367 00:18:15,040 --> 00:18:19,240 a little bit of ketchup in there too. 368 00:18:19,240 --> 00:18:20,360 Mm. 369 00:18:20,360 --> 00:18:23,400 Also a little bit of Worcestershire sauce. 370 00:18:23,400 --> 00:18:26,040 But no hard and fast rules. 371 00:18:26,040 --> 00:18:27,440 They put in whatever they want. 372 00:18:27,440 --> 00:18:29,280 This is about chefs' imagination 373 00:18:29,280 --> 00:18:31,240 with the beautiful ingredients. I'm giving them. 374 00:18:31,240 --> 00:18:32,560 A little bit of egg... 375 00:18:33,560 --> 00:18:35,320 ..and of course some breadcrumbs. 376 00:18:35,320 --> 00:18:38,120 Tell me, please, what the breadcrumbs do for the mix. 377 00:18:38,120 --> 00:18:39,680 Soaks up all the delicious fat. 378 00:18:39,680 --> 00:18:41,520 So I'm just going to mix it in. 379 00:18:44,720 --> 00:18:46,520 Just get my hand in there. 380 00:18:46,520 --> 00:18:47,760 That's it. 381 00:18:47,760 --> 00:18:50,240 It's so important to form a ball, almost like a dough. 382 00:18:50,240 --> 00:18:52,640 And just by using his hands, 383 00:18:52,640 --> 00:18:55,240 he knows that it's going to hold together. 384 00:18:55,240 --> 00:18:57,560 To make a good burger or a good patty, 385 00:18:57,560 --> 00:18:59,920 you want it to be nice and firm. 386 00:18:59,920 --> 00:19:03,280 Nothing worse than a burger hanging out of the bun, 387 00:19:03,280 --> 00:19:04,480 flopping everywhere. 388 00:19:05,880 --> 00:19:07,320 OK, burger's on. 389 00:19:08,760 --> 00:19:10,640 So, tomato relish. 390 00:19:10,640 --> 00:19:14,760 I'm looking for a nice zingy tomato flavour, but also sweet. 391 00:19:18,360 --> 00:19:19,800 Onions into our pan. 392 00:19:23,720 --> 00:19:25,600 So you get your tomatoes, you get your onions in there, 393 00:19:25,600 --> 00:19:26,920 nice and hot. 394 00:19:28,680 --> 00:19:31,640 So a good spoon of tomato puree. 395 00:19:33,480 --> 00:19:35,240 Spoon of mustard. 396 00:19:37,680 --> 00:19:40,800 Get some sugar into your relish 397 00:19:40,800 --> 00:19:44,320 and that's where you're going to get that lovely sweet and sour flavour. 398 00:19:44,320 --> 00:19:45,680 Lovely! 399 00:19:45,680 --> 00:19:48,280 So I just want this all to break down. 400 00:19:48,280 --> 00:19:50,880 A little bit of butter in there. 401 00:19:50,880 --> 00:19:52,480 Wahey! 402 00:19:52,480 --> 00:19:55,480 That's a luxury burger that is, isn't it? Look at it. 403 00:19:55,480 --> 00:19:58,200 All right, let's get this burger out of this pan. 404 00:19:58,200 --> 00:20:00,840 Onto this little tray... 405 00:20:00,840 --> 00:20:03,000 ..and I'm going to put that straight into the oven. 406 00:20:03,000 --> 00:20:06,160 You're going to need at least eight or nine minutes to get this cooked. 407 00:20:06,160 --> 00:20:08,400 And because of that thickness it's not going to cook, 408 00:20:08,400 --> 00:20:10,280 it's just going to burn in the pan. 409 00:20:10,280 --> 00:20:13,400 Just going to put my cheese on top and then just let it cook away. 410 00:20:15,480 --> 00:20:16,920 Now our chefs can start thinking 411 00:20:16,920 --> 00:20:18,920 about how they're going to build the burger. 412 00:20:18,920 --> 00:20:21,360 I've got some little pickled cucumbers here, 413 00:20:21,360 --> 00:20:23,240 my bacon, my relish. 414 00:20:23,240 --> 00:20:24,800 I've got a little bit of lettuce here. 415 00:20:24,800 --> 00:20:28,000 Could you hurry up? I'm starving and that smells fantastic. 416 00:20:31,760 --> 00:20:33,280 That's got my name on it. 417 00:20:33,280 --> 00:20:35,520 Mm-hm. Right, so everything's ready. 418 00:20:35,520 --> 00:20:37,440 So I can start to bring this burger together. 419 00:20:43,520 --> 00:20:44,800 There you go. 420 00:20:44,800 --> 00:20:46,040 Look at that. 421 00:20:47,520 --> 00:20:50,840 The smell of that burger is driving me to distraction. 422 00:20:53,160 --> 00:20:54,440 Oh, wow. 423 00:20:55,800 --> 00:20:57,960 Couple of bits of the cucumber. 424 00:20:57,960 --> 00:20:59,640 There we go. 425 00:21:00,880 --> 00:21:02,520 Look at that, look, oh! 426 00:21:02,520 --> 00:21:04,640 There we have it. Get in there! 427 00:21:04,640 --> 00:21:06,600 Pork and chorizo burger 428 00:21:06,600 --> 00:21:08,680 with a tomato relish. 429 00:21:08,680 --> 00:21:10,040 No fighting, you two. 430 00:21:10,040 --> 00:21:12,200 I'm so taking you out for that burger. 431 00:21:15,200 --> 00:21:16,320 Mm. 432 00:21:17,920 --> 00:21:19,200 Oh! 433 00:21:19,200 --> 00:21:21,440 The tomato relish, it's broken down. 434 00:21:21,440 --> 00:21:23,920 It's got the sweet and sour which works so well 435 00:21:23,920 --> 00:21:25,800 with the fatty flavours of the meat. 436 00:21:25,800 --> 00:21:27,280 It's delicious. 437 00:21:27,280 --> 00:21:30,360 We just want to see them perfect a classic burger. 438 00:21:30,360 --> 00:21:32,320 Yeah, it's straightforward, 439 00:21:32,320 --> 00:21:34,760 but you want that lovely wow factor when you eat it. 440 00:21:34,760 --> 00:21:37,120 Monica, you are going to watch proceedings 441 00:21:37,120 --> 00:21:39,360 on the monitor from the next room. We'll see you in a minute. 442 00:21:39,360 --> 00:21:41,080 Back to the tasting. I'll take this with me. 443 00:21:41,080 --> 00:21:42,960 Take it with you, enjoy. I will. 444 00:21:44,480 --> 00:21:47,080 First to face Marcus's test 445 00:21:47,080 --> 00:21:49,520 is 30-year-old head chef Gareth, 446 00:21:49,520 --> 00:21:52,760 who currently works at a fine dining restaurant in Cardiff, 447 00:21:52,760 --> 00:21:54,240 where he was born. 448 00:21:55,720 --> 00:21:57,120 I always liked cooking. 449 00:21:57,120 --> 00:21:59,560 I always thought as a 14- or 15-year-old boy 450 00:21:59,560 --> 00:22:01,800 that that was the best way to get a girl! 451 00:22:02,760 --> 00:22:05,640 And then I was a tearaway little teen 452 00:22:05,640 --> 00:22:07,280 getting kicked out of school, 453 00:22:07,280 --> 00:22:11,240 and I joined a very military style one-star kitchen 454 00:22:11,240 --> 00:22:13,360 where it instilled discipline in me. 455 00:22:13,360 --> 00:22:15,800 And that's it, I love the kitchen now. 456 00:22:18,640 --> 00:22:22,600 I do like to put a twist on classic dishes 457 00:22:22,600 --> 00:22:25,040 that are recognisable when you eat them, 458 00:22:25,040 --> 00:22:26,720 possibly not when you look at them. 459 00:22:28,120 --> 00:22:30,760 I'm not a good loser, but to be honest with you, 460 00:22:30,760 --> 00:22:33,480 I don't think that's an issue because I don't intend on losing. 461 00:22:37,520 --> 00:22:40,480 Hello, Gareth. Welcome to professional MasterChef. 462 00:22:40,480 --> 00:22:44,240 This is a Skills Test set by my friend Marcus. 463 00:22:44,240 --> 00:22:47,560 I'd like you to make a cheeseburger with a tomato relish. 464 00:22:47,560 --> 00:22:49,640 20 minutes. Over to you, Gareth. 465 00:22:49,640 --> 00:22:51,080 Lovely, let's go. 466 00:22:54,160 --> 00:22:55,760 So I'm going to go for the beef, 467 00:22:55,760 --> 00:22:57,920 and then I'm going to add some of the bacon 468 00:22:57,920 --> 00:22:59,560 to add a nice fat content to it. 469 00:22:59,560 --> 00:23:02,680 I like that Gareth is putting the fat of the bacon 470 00:23:02,680 --> 00:23:04,720 through his beef burger. 471 00:23:04,720 --> 00:23:06,160 OK, why the beef then? 472 00:23:07,160 --> 00:23:08,880 It's just a classic, isn't it? 473 00:23:14,000 --> 00:23:15,520 You make burgers at work? 474 00:23:15,520 --> 00:23:18,440 Not at work, no, but I've got two children, 475 00:23:18,440 --> 00:23:20,200 so burgers are always a firm favourite. 476 00:23:20,200 --> 00:23:21,640 How old are your kids? 477 00:23:21,640 --> 00:23:25,240 My little girl is seven and my little boy is three. 478 00:23:25,240 --> 00:23:27,440 And my little girl is actually vegetarian, though, 479 00:23:27,440 --> 00:23:30,320 so it's not often we get to have a beef burger at home. All right. 480 00:23:33,160 --> 00:23:35,080 What's the secret to a good burger, Gareth? 481 00:23:35,080 --> 00:23:36,560 For me, it's fat content 482 00:23:36,560 --> 00:23:38,600 and also the seasoning in there. 483 00:23:40,600 --> 00:23:42,920 So is he seasoning with some salt? 484 00:23:42,920 --> 00:23:44,120 Some pepper. 485 00:23:46,400 --> 00:23:49,520 Ideally, you want to have a binding agent in there, 486 00:23:49,520 --> 00:23:51,920 some breadcrumbs or an egg. 487 00:23:54,320 --> 00:23:56,240 This is the start of your relish, there. 488 00:23:56,240 --> 00:23:59,160 Yes, Chef. You started off with some sauteed chorizo? 489 00:23:59,160 --> 00:24:00,800 Yes, Chef. OK. 490 00:24:00,800 --> 00:24:03,080 So, do the little ones at home know you're here? 491 00:24:03,080 --> 00:24:05,440 They do indeed. They're my biggest fans. 492 00:24:07,200 --> 00:24:09,960 I spoke to them first thing this morning before they went to school, 493 00:24:09,960 --> 00:24:13,600 and all I could hear was them screaming good luck to me. 494 00:24:13,600 --> 00:24:16,160 I want some nice smoky flavours going through there, 495 00:24:16,160 --> 00:24:18,560 so we're going to use some of the sweet smoked paprika 496 00:24:18,560 --> 00:24:20,480 and some of the sugar. 497 00:24:20,480 --> 00:24:22,480 We'll bring that to a caramel in there 498 00:24:22,480 --> 00:24:24,840 and then we'll deglaze it with the red wine vinegar. 499 00:24:24,840 --> 00:24:27,920 I think Gareth's kind of forgot it's meant to be a tomato relish. 500 00:24:27,920 --> 00:24:29,440 You've had nine minutes. 501 00:24:29,440 --> 00:24:30,680 Better get that burger on, then. 502 00:24:39,680 --> 00:24:41,120 I hope that doesn't crumble. 503 00:24:45,960 --> 00:24:47,480 So there should be a tomato relish. 504 00:24:47,480 --> 00:24:50,040 And I don't think he's got any tomatoes in it. 505 00:24:50,040 --> 00:24:52,320 Do you think we know enough about the Welsh food scene 506 00:24:52,320 --> 00:24:53,440 this side of the Severn? 507 00:24:53,440 --> 00:24:57,720 I don't, I think that people forget about how good the vegetables are. 508 00:24:57,720 --> 00:24:59,800 The fish is amazing, we're on the coast. 509 00:24:59,800 --> 00:25:01,200 Burger's a bit crumbly. 510 00:25:01,200 --> 00:25:02,720 He's going to have to be careful. 511 00:25:02,720 --> 00:25:04,560 It's going to start to finish my relish. 512 00:25:05,640 --> 00:25:09,000 And I'm going to do that with a bit of tomato ketchup in there. 513 00:25:11,000 --> 00:25:12,920 Where's the tomatoes, though? 514 00:25:12,920 --> 00:25:15,320 We'll get some cheese on the burger. 515 00:25:15,320 --> 00:25:17,120 Nobody ever said no to double cheese. 516 00:25:23,360 --> 00:25:25,760 Gareth, why MasterChef, my friend? 517 00:25:25,760 --> 00:25:29,160 I've turned 30 this year and I'm really trying to prove myself. 518 00:25:29,160 --> 00:25:31,280 Now is my time just to see... 519 00:25:31,280 --> 00:25:33,400 ..if I'm as good as I really think I am. 520 00:25:38,360 --> 00:25:40,520 Looks good. You're thinking about building it now, aren't you? 521 00:25:40,520 --> 00:25:41,760 Yes, Chef. 522 00:25:47,720 --> 00:25:49,640 How's your relish? I like it. 523 00:25:49,640 --> 00:25:51,280 It's nice and smoky, sweet. 524 00:25:51,280 --> 00:25:52,400 There's a touch of sour. 525 00:25:54,680 --> 00:25:56,400 GREGG LAUGHS 526 00:25:59,480 --> 00:26:00,920 Now what are you thinking? 527 00:26:00,920 --> 00:26:02,640 If I was eating it... 528 00:26:02,640 --> 00:26:04,320 ..I'd want a gherkin. 529 00:26:04,320 --> 00:26:06,160 Are you done, Chef? Yes, Chef. 530 00:26:21,760 --> 00:26:24,800 Gareth, what you've given us is a cheeseburger. 531 00:26:24,800 --> 00:26:26,680 By no means a gourmet burger. 532 00:26:26,680 --> 00:26:29,240 It could have crumbled, there's no binding agent in there - 533 00:26:29,240 --> 00:26:30,560 but a good burger. 534 00:26:30,560 --> 00:26:34,640 Your tomato relish is more like a, um, jam. 535 00:26:34,640 --> 00:26:37,520 Because I believe you left the tomatoes on the bench. 536 00:26:37,520 --> 00:26:40,680 Chef. I like the texture of your burger itself. 537 00:26:40,680 --> 00:26:42,000 I like the smokiness of the chorizo 538 00:26:42,000 --> 00:26:44,400 that you put through that very, very sweet relish. 539 00:26:44,400 --> 00:26:47,040 I'm actually enjoying it. 540 00:26:47,040 --> 00:26:48,880 I think you could have done a lot more with that minced meat, 541 00:26:48,880 --> 00:26:51,000 and just put more flavour that you've got on your bench 542 00:26:51,000 --> 00:26:52,880 into it to make it interesting. 543 00:26:52,880 --> 00:26:54,800 I think it's very homely. 544 00:26:54,800 --> 00:26:57,040 You could do better than that, I think. 545 00:26:57,040 --> 00:26:59,920 Gareth, no embarrassment, you got the job done. 546 00:26:59,920 --> 00:27:02,520 We're looking to see more from you in the next round. 547 00:27:02,520 --> 00:27:04,000 Off you go, Chef. Thank you, Chef. 548 00:27:08,960 --> 00:27:10,440 Disappointed with myself, 549 00:27:10,440 --> 00:27:15,320 but it was never something I ever could imagine being a Skills Test. 550 00:27:15,320 --> 00:27:18,520 It's not something I practised - but it is something I should know. 551 00:27:18,520 --> 00:27:20,600 And, yeah, I should have done better with it. 552 00:27:20,600 --> 00:27:23,880 Last to face Marcus' skills challenge 553 00:27:23,880 --> 00:27:25,880 is 37-year-old Callum, 554 00:27:25,880 --> 00:27:29,920 head chef at a modern British brasserie in Herefordshire. 555 00:27:29,920 --> 00:27:32,000 First time in the kitchen I knew I loved it from the beginning. 556 00:27:32,000 --> 00:27:33,600 It's just home for me. 557 00:27:33,600 --> 00:27:35,920 You spend more time in the kitchen than you do in your house. 558 00:27:35,920 --> 00:27:38,240 You get up first thing in the morning, 559 00:27:38,240 --> 00:27:39,480 you're here, you're doing it. 560 00:27:39,480 --> 00:27:41,440 You're doing it to an unreasonable hour in the evening. 561 00:27:41,440 --> 00:27:43,600 You couldn't work this hard and not enjoy it. 562 00:27:43,600 --> 00:27:46,240 Done Michelin star restaurants, two-star restaurants. 563 00:27:46,240 --> 00:27:47,800 I've worked in Gastropubs. 564 00:27:47,800 --> 00:27:50,000 I've done a lot of sort of catering jobs. 565 00:27:50,000 --> 00:27:52,880 Yeah, a real sort of broad spectrum. 566 00:27:54,000 --> 00:27:57,200 I think the skills I've honed over the last 20 years of my career, 567 00:27:57,200 --> 00:27:59,000 I think I've got a pretty good arsenal, 568 00:27:59,000 --> 00:28:01,760 things I can pull out on the day, yeah. 569 00:28:04,800 --> 00:28:06,400 Hello, Callum. Hello, Gregg. 570 00:28:06,400 --> 00:28:07,600 Well... 571 00:28:07,600 --> 00:28:09,920 Welcome to MasterChef, Chef. 572 00:28:09,920 --> 00:28:12,320 Made a burger before? Once or twice. 573 00:28:12,320 --> 00:28:14,760 20 minutes, over to you. OK, thank you. 574 00:28:19,120 --> 00:28:21,680 You've got two lots of meat on there. Pork and beef. 575 00:28:21,680 --> 00:28:23,560 What are you going for? I'm going to go for some beef. 576 00:28:23,560 --> 00:28:25,880 I was going to put some pork through for a little bit of fat, 577 00:28:25,880 --> 00:28:27,280 just to keep the moisture. 578 00:28:27,280 --> 00:28:28,720 Good. 579 00:28:34,880 --> 00:28:38,280 He needs to pass half of that mix through the mixer again. 580 00:28:38,280 --> 00:28:42,760 It would really help sort of bind the burger together even more. 581 00:28:43,760 --> 00:28:45,440 What made you become a chef, Callum? 582 00:28:45,440 --> 00:28:49,240 When I was younger, I was looking at a career path in the military, 583 00:28:49,240 --> 00:28:51,360 and it was actually my mother that talked me out of it. 584 00:28:51,360 --> 00:28:53,120 I was quite unruly growing up, 585 00:28:53,120 --> 00:28:56,240 so I needed a career that would take up a lot of my time. 586 00:28:56,240 --> 00:28:59,720 So I decided a career in hospitality would do that for me. 587 00:28:59,720 --> 00:29:01,240 How long have you been a chef? 588 00:29:01,240 --> 00:29:02,560 Just over 20 years. 589 00:29:02,560 --> 00:29:03,800 I know I look young! 590 00:29:06,680 --> 00:29:08,560 So the burger has only just been minced. 591 00:29:08,560 --> 00:29:10,760 Bit of pork in it, a bit of beef. 592 00:29:10,760 --> 00:29:13,760 He hasn't really added much to it. 593 00:29:17,920 --> 00:29:20,480 And your other pan has got your tomato relish in? 594 00:29:20,480 --> 00:29:21,560 Yeah. 595 00:29:22,680 --> 00:29:24,600 What about the tomatoes? 596 00:29:24,600 --> 00:29:26,560 Why MasterChef? 597 00:29:26,560 --> 00:29:29,760 I just think that reaching this stage of my career 598 00:29:29,760 --> 00:29:31,960 would just be something nice to have to show for it. 599 00:29:34,680 --> 00:29:36,080 How's this burger looking? 600 00:29:36,080 --> 00:29:37,280 Sealing it now. 601 00:29:37,280 --> 00:29:38,640 Just going to bang it in the oven. 602 00:29:38,640 --> 00:29:40,680 Bang it in the oven. Yeah. 603 00:29:42,920 --> 00:29:44,880 He's got vinegar in the pan. 604 00:29:44,880 --> 00:29:46,560 Maybe tomatoes? 605 00:29:48,520 --> 00:29:51,120 Tomatoes, well done. Yay! 606 00:29:54,840 --> 00:29:56,880 You have seven minutes left, Callum. 607 00:29:59,520 --> 00:30:01,080 He's working very quickly. 608 00:30:05,680 --> 00:30:07,160 You work really quick. 609 00:30:07,160 --> 00:30:10,120 How many people do you normally feed in a day? 610 00:30:10,120 --> 00:30:13,600 So, Sunday lunch, we look at doing about sort of 200 people. 611 00:30:13,600 --> 00:30:15,000 So, busy little outfit. 612 00:30:25,720 --> 00:30:27,160 Three minutes, Chef. 613 00:30:27,160 --> 00:30:28,680 Bring it together. Thank you. 614 00:30:33,320 --> 00:30:35,680 Just thinking of things I can put in there to enhance it. 615 00:30:35,680 --> 00:30:37,240 Personally, I love a bit of onion in there. 616 00:30:37,240 --> 00:30:38,960 I think it gives a real nice earthiness. 617 00:30:46,840 --> 00:30:49,080 Cheese can be a bit more melty. 618 00:30:57,800 --> 00:30:59,400 Oh, on goes the burger. 619 00:31:01,160 --> 00:31:02,720 Oh, do you know what? 620 00:31:02,720 --> 00:31:05,320 I do love a cheeseburger with my bacon roll. 621 00:31:06,960 --> 00:31:08,480 THEY LAUGH 622 00:31:08,480 --> 00:31:10,000 I'll take that. 623 00:31:11,520 --> 00:31:13,840 You've got 30 seconds, Chef. Let's get it on a plate. 624 00:31:13,840 --> 00:31:16,080 If you can make it balance. 625 00:31:16,080 --> 00:31:18,240 Are you all done, Chef? I'm done. 626 00:31:24,200 --> 00:31:25,720 Hi, Callum. Hey, Monica. 627 00:31:26,920 --> 00:31:30,200 It's a leaning tower of cheeseburger. 628 00:31:30,200 --> 00:31:31,400 Yeah, I'll take that. 629 00:31:37,440 --> 00:31:40,000 Finesse is the one thing I think that you're lacking. 630 00:31:40,000 --> 00:31:42,160 It's certainly got some height to it. 631 00:31:42,160 --> 00:31:43,720 That's going to take some eating. 632 00:31:50,080 --> 00:31:52,080 The burger, it needs double mincing. 633 00:31:52,080 --> 00:31:53,960 It needs refining, it needs flavour. 634 00:31:53,960 --> 00:31:56,440 You've got an egg yolk there, you've got some breadcrumbs, 635 00:31:56,440 --> 00:31:57,880 you've got great seasoning. 636 00:31:57,880 --> 00:32:00,320 I want something really, really delicious. 637 00:32:00,320 --> 00:32:01,640 And it's not. 638 00:32:01,640 --> 00:32:05,000 The relish, you added the tomatoes too late. 639 00:32:05,000 --> 00:32:07,320 You needed to get them in and cook them down, 640 00:32:07,320 --> 00:32:09,960 which is just odd, because you were going very fast 641 00:32:09,960 --> 00:32:13,160 and then sort of just didn't quite bring the heart 642 00:32:13,160 --> 00:32:14,720 of the cooking into it. 643 00:32:15,920 --> 00:32:18,440 The cheese isn't melted because you put the gherkins 644 00:32:18,440 --> 00:32:19,880 between the cheese and the burger. 645 00:32:20,880 --> 00:32:23,720 I'm pretty sure you can do this a lot better than this. Thank you. 646 00:32:26,640 --> 00:32:28,800 He actually looks angry with himself. 647 00:32:28,800 --> 00:32:31,800 I think if he just slowed down a bit and took his time 648 00:32:31,800 --> 00:32:34,320 to really season what he was doing and taste, 649 00:32:34,320 --> 00:32:35,800 it would have been a bit better. 650 00:32:37,880 --> 00:32:40,200 I just sort of crumbled under the pressure, really, 651 00:32:40,200 --> 00:32:42,840 just made silly choices and tried to do it too quickly. 652 00:32:42,840 --> 00:32:44,200 I'm definitely better than that. 653 00:32:45,440 --> 00:32:48,200 I haven't seen anybody shining in this round, that's for sure, 654 00:32:48,200 --> 00:32:50,800 but neither have I seen any disasters. 655 00:32:50,800 --> 00:32:52,320 Yeah, I think you've got four chefs 656 00:32:52,320 --> 00:32:54,080 who are potentially kicking themselves. 657 00:32:54,080 --> 00:32:57,040 Guys, you know what's next - it's their own dishes. 658 00:32:57,040 --> 00:33:00,840 So they should have been practised and they've got to be spot on. 659 00:33:00,840 --> 00:33:02,320 It's going to be an exciting round. 660 00:33:19,080 --> 00:33:22,280 Welcome back. The first round, the Skills Test, is behind you. 661 00:33:22,280 --> 00:33:23,440 Well done. 662 00:33:23,440 --> 00:33:25,600 Get rid of your first-round nerves. 663 00:33:26,800 --> 00:33:29,000 You now have the opportunity 664 00:33:29,000 --> 00:33:32,560 to showcase your signature two-course menu. 665 00:33:32,560 --> 00:33:34,800 A main and a dessert. 666 00:33:35,920 --> 00:33:38,440 The two dishes you're about to cook for us is going to tell us 667 00:33:38,440 --> 00:33:41,600 a little bit about what you are and who you are as chefs. 668 00:33:41,600 --> 00:33:43,080 I wish you the best of luck. 669 00:33:43,080 --> 00:33:47,480 At the end of this, two of you will be leaving the competition, 670 00:33:47,480 --> 00:33:50,240 but two of you will become quarterfinalists. 671 00:33:50,240 --> 00:33:53,480 One hour and a half to showcase your skill, 672 00:33:53,480 --> 00:33:54,800 your passion. 673 00:33:56,080 --> 00:33:57,560 Chefs, off you go. 674 00:34:07,440 --> 00:34:10,480 These two dishes have been the only thing on my mind 675 00:34:10,480 --> 00:34:11,840 for countless weeks. 676 00:34:12,920 --> 00:34:14,600 Confident in the food. 677 00:34:14,600 --> 00:34:16,800 Whether or not I can execute it to the level I want 678 00:34:16,800 --> 00:34:18,040 might be a different story. 679 00:34:19,440 --> 00:34:22,080 Gareth, how are you doing? I'm good, Chef, yeah. 680 00:34:22,080 --> 00:34:24,200 I'm going to give you a fish and chips 681 00:34:24,200 --> 00:34:25,720 with a slight twist on it. 682 00:34:25,720 --> 00:34:29,680 A piece of baked cod topped with a...deep-fried sourdough scraps, 683 00:34:29,680 --> 00:34:31,640 and a warm buttermilk tartare sauce 684 00:34:31,640 --> 00:34:33,480 with some beautiful little sea veg 685 00:34:33,480 --> 00:34:36,880 and some sea lettuce powder that me and my daughter foraged. 686 00:34:38,040 --> 00:34:39,440 And your dessert is? 687 00:34:39,440 --> 00:34:41,880 My dessert is going to be a salted milk panna cotta 688 00:34:41,880 --> 00:34:45,440 topped with a sourdough and hazelnut crumb, 689 00:34:45,440 --> 00:34:48,320 a chocolate cremeux and extra virgin olive oil. 690 00:34:48,320 --> 00:34:51,640 You've got bread appearing in both dishes. 691 00:34:51,640 --> 00:34:53,440 I used to be a baker 692 00:34:53,440 --> 00:34:56,560 and I think there's bread running through my veins. 693 00:34:59,240 --> 00:35:01,760 Do you think with the cookery of this cod, you mustn't overcook it? 694 00:35:01,760 --> 00:35:03,600 It must be cooked gently. 695 00:35:03,600 --> 00:35:05,800 This is a take on fish and chips, 696 00:35:05,800 --> 00:35:07,600 but the batter is not around the fish. 697 00:35:07,600 --> 00:35:08,960 It's going to be sitting on top 698 00:35:08,960 --> 00:35:11,440 with some scraps made from sourdough. 699 00:35:11,440 --> 00:35:13,720 It'll be a bit greasy still, Chef, before you try them. 700 00:35:15,200 --> 00:35:18,640 Gareth's dessert is salted milk panna cotta. 701 00:35:18,640 --> 00:35:21,520 So I'm really interested to see how the salt 702 00:35:21,520 --> 00:35:22,760 and the milk really balance out, 703 00:35:22,760 --> 00:35:24,960 but a good panna cotta is all about the texture. 704 00:35:24,960 --> 00:35:27,760 It's also got a chocolate cremeux, 705 00:35:27,760 --> 00:35:30,080 so two soft textures 706 00:35:30,080 --> 00:35:32,680 and then a sourdough crumb. 707 00:35:32,680 --> 00:35:35,040 We also have olive oil being drizzled onto it, 708 00:35:35,040 --> 00:35:38,080 which will bring a real earthiness and bitterness. 709 00:35:38,080 --> 00:35:42,320 Savoury notes in puddings done well are fantastic. 710 00:35:42,320 --> 00:35:45,160 I actually am intrigued by his dessert. 711 00:35:48,280 --> 00:35:51,320 20 minutes gone, 20 minutes gone. 712 00:35:52,880 --> 00:35:55,760 These two dishes are definitely very close to my heart 713 00:35:55,760 --> 00:35:59,520 because that's what I grew up eating with my parents 714 00:35:59,520 --> 00:36:02,920 and that does make me emotional and make them proud. 715 00:36:03,920 --> 00:36:06,920 Rohit wants to take Indian cuisine that he is familiar with 716 00:36:06,920 --> 00:36:10,000 and sort of bring a European twist to it. 717 00:36:10,000 --> 00:36:13,120 Lamb rack coated in yoghurt and spices. 718 00:36:13,120 --> 00:36:14,920 I want to taste the lamb. 719 00:36:14,920 --> 00:36:17,920 I don't want it to be overpowered in the spices. 720 00:36:17,920 --> 00:36:20,480 He's also got his espumas going on. 721 00:36:20,480 --> 00:36:24,080 He's making a crumb to go on this dish here. 722 00:36:24,080 --> 00:36:27,320 We've got confit potato and a kofta to go with it. 723 00:36:27,320 --> 00:36:32,040 If Rohit can achieve this, this is going to be outstanding. 724 00:36:35,320 --> 00:36:38,320 Any of these flavours that really taste of home? 725 00:36:38,320 --> 00:36:39,400 Yeah. 726 00:36:39,400 --> 00:36:41,200 These are the flavours I grew up with. 727 00:36:41,200 --> 00:36:43,680 So it's just the modern interpretation of that. 728 00:36:43,680 --> 00:36:45,080 Has your mum tried these dishes? 729 00:36:45,080 --> 00:36:48,040 My parents have tried it as well and they liked it. 730 00:36:48,040 --> 00:36:50,080 They just came this year to see me as well. 731 00:36:50,080 --> 00:36:52,440 Are your parents still with you at the moment while you're still here? 732 00:36:52,440 --> 00:36:54,400 Yes, still here. Does mum still want to cook for you? 733 00:36:54,400 --> 00:36:55,760 She's still cooking for me. 734 00:36:55,760 --> 00:36:57,400 I come from work and the food is ready. 735 00:37:00,800 --> 00:37:04,120 For the dessert what I used to eat in home is a phirni, 736 00:37:04,120 --> 00:37:06,040 which is similar to rice pudding. 737 00:37:06,040 --> 00:37:08,120 You don't want it to be too stodgy. 738 00:37:08,120 --> 00:37:10,920 You certainly do not want it undercooked either. 739 00:37:10,920 --> 00:37:15,320 Rohit is topping his rice pudding with what he calls tutti frutti, 740 00:37:15,320 --> 00:37:18,160 something he used to eat as a young child. 741 00:37:18,160 --> 00:37:21,680 He's taking a chayote, a fruit used a lot in Nepal, 742 00:37:21,680 --> 00:37:23,520 which has a very mild flavour. 743 00:37:25,240 --> 00:37:27,200 He's making two different stock syrups, 744 00:37:27,200 --> 00:37:29,040 one raspberry and one mango, 745 00:37:29,040 --> 00:37:32,200 and he's going to cook the chayote in both of those. 746 00:37:33,480 --> 00:37:35,320 I like the addition of the tutti frutti, 747 00:37:35,320 --> 00:37:37,600 but hopefully there's a bit of sharpness in there, 748 00:37:37,600 --> 00:37:38,720 a bit of contrast, 749 00:37:38,720 --> 00:37:40,800 otherwise, it's all just very sickly sweet. 750 00:37:42,040 --> 00:37:45,360 Rohit has given himself a lot to do here. I hope he can do it. 751 00:37:46,760 --> 00:37:49,640 I'll use every single second I'll be given. 752 00:37:50,760 --> 00:37:52,600 I don't run on my spare time, 753 00:37:52,600 --> 00:37:54,480 but I can be fast if I have to. 754 00:37:57,680 --> 00:37:59,280 Guys, you're halfway. 755 00:37:59,280 --> 00:38:00,840 You are halfway. 756 00:38:00,840 --> 00:38:02,000 Time flies. 757 00:38:06,960 --> 00:38:09,560 If I want to show the judges who I actually am, 758 00:38:09,560 --> 00:38:11,280 my dishes need to be perfect. 759 00:38:11,280 --> 00:38:13,400 So I need to go in there and ace this. 760 00:38:16,600 --> 00:38:18,600 So we have poached lobster tail 761 00:38:18,600 --> 00:38:21,360 with a lobster claw and scallop mousse 762 00:38:21,360 --> 00:38:24,880 in a yellow and green courgette so it looks like a bit of a cannelloni. 763 00:38:24,880 --> 00:38:26,440 And then I've made a lobster bisque. 764 00:38:26,440 --> 00:38:29,520 OK. Dessert, we've got a passion and chocolate cremeux. 765 00:38:29,520 --> 00:38:31,520 We've got a passion pate de fruit jelly 766 00:38:31,520 --> 00:38:34,720 which is going to sit around it hopefully if it sets. 767 00:38:34,720 --> 00:38:36,080 Caramelised hazelnuts, 768 00:38:36,080 --> 00:38:38,400 and then I've made a caramelised hazelnut tuile, as well, 769 00:38:38,400 --> 00:38:40,160 and caramelised bananas. 770 00:38:40,160 --> 00:38:41,920 Wow, dark chocolate, 771 00:38:41,920 --> 00:38:43,640 passion fruit and banana together? 772 00:38:43,640 --> 00:38:45,040 These are my own inventions. 773 00:38:45,040 --> 00:38:48,400 I know they're classic dishes, but this is my version of that. 774 00:38:48,400 --> 00:38:50,640 You've been at your job for quite a while. Yeah. 775 00:38:50,640 --> 00:38:53,320 You went in and you've risen through the ranks, is that right? 776 00:38:53,320 --> 00:38:55,040 Yeah, it's a place that I love working. 777 00:38:55,040 --> 00:38:56,400 Also, my other half works there. 778 00:38:56,400 --> 00:38:58,040 She's a waitress, so... 779 00:38:58,040 --> 00:39:00,640 I don't think she enjoys working with me that much. 780 00:39:00,640 --> 00:39:03,280 Are you better to socialise with than you are to work with? Yeah. 781 00:39:03,280 --> 00:39:06,080 Yeah, no-one likes being told what to do, really, do they? 782 00:39:07,840 --> 00:39:09,600 It sounds very classic. We've got a lobster bisque, 783 00:39:09,600 --> 00:39:11,200 we've got cannelloni. 784 00:39:11,200 --> 00:39:13,160 She wants to modernise them. 785 00:39:13,160 --> 00:39:15,080 We've got a lobster tail which she's blanched. 786 00:39:15,080 --> 00:39:19,040 Where this dish can fail or succeed is the cooking of the lobster tail. 787 00:39:19,040 --> 00:39:21,400 It's got to be absolutely perfect. 788 00:39:21,400 --> 00:39:23,880 We've got a mousse that she's put inside, 789 00:39:23,880 --> 00:39:26,120 almost like a little courgette cannelloni 790 00:39:26,120 --> 00:39:28,400 which is scallops and the claw. 791 00:39:28,400 --> 00:39:30,520 It has got to be lovely and bouncy. 792 00:39:30,520 --> 00:39:32,720 Can't afford for that to split out, either, 793 00:39:32,720 --> 00:39:34,880 because if your lobster mousse isn't right 794 00:39:34,880 --> 00:39:36,640 then this dish does not work. 795 00:39:37,760 --> 00:39:40,720 The bisque for me is about the flavours of the lobster. 796 00:39:40,720 --> 00:39:43,360 I just hope she reduces that right down 797 00:39:43,360 --> 00:39:45,120 to get some intense flavour through it. 798 00:39:46,280 --> 00:39:48,480 Beth's dessert, dark chocolate cremeux. 799 00:39:48,480 --> 00:39:52,200 The cremeux has got to be rich and smooth in texture. 800 00:39:52,200 --> 00:39:55,040 Caramelised banana, hazelnut tuile, 801 00:39:55,040 --> 00:39:56,880 cremeux itself, pate de fruit, 802 00:39:56,880 --> 00:39:59,360 a lot of techniques, a lot of elements you've got to get right. 803 00:39:59,360 --> 00:40:01,360 The passion fruit, well, there's the twist. 804 00:40:01,360 --> 00:40:03,120 There's the bit that's the point of difference. 805 00:40:03,120 --> 00:40:04,600 Passion fruit and chocolate? 806 00:40:04,600 --> 00:40:05,680 We'll see. 807 00:40:06,800 --> 00:40:09,280 It's a tough competition and I need to remember that 808 00:40:09,280 --> 00:40:10,760 and just bring my best. 809 00:40:12,960 --> 00:40:14,560 15 minutes left, guys. 810 00:40:14,560 --> 00:40:17,200 15 minutes. I told you, it goes quick. 811 00:40:20,480 --> 00:40:22,720 I've got enough to do, but I think I've left adequate time. 812 00:40:24,120 --> 00:40:25,920 I practised these dishes at work, 813 00:40:25,920 --> 00:40:27,640 but it's a whole different ballgame here. 814 00:40:27,640 --> 00:40:29,840 I mean, for one, you haven't got the likes of the judges 815 00:40:29,840 --> 00:40:31,280 breathing down your neck at work, 816 00:40:31,280 --> 00:40:34,080 so, yeah, it just completely changes it altogether. 817 00:40:37,920 --> 00:40:40,920 Now you've had your first taste of this competition, 818 00:40:40,920 --> 00:40:43,080 how are you feeling about MasterChef now? Ooh-la-la. 819 00:40:43,080 --> 00:40:45,720 Yeah, it was a bit of a baptism of fire, yeah. 820 00:40:45,720 --> 00:40:47,640 What are your two courses, please? 821 00:40:47,640 --> 00:40:50,480 I'm cooking a treacle cured fillet beef. 822 00:40:50,480 --> 00:40:52,720 And we're making a pea and wasabi croquette, 823 00:40:52,720 --> 00:40:54,000 a little charred broccoli puree. 824 00:40:54,000 --> 00:40:56,400 And we're finishing that with a little aromatic broth. 825 00:40:56,400 --> 00:40:57,880 Nice, nice fusion. 826 00:40:57,880 --> 00:41:00,040 Can you handle it all? Oh, time will tell. 827 00:41:01,680 --> 00:41:04,440 Callum is a chef that runs around quite a lot. 828 00:41:04,440 --> 00:41:06,200 He is really motoring. 829 00:41:07,160 --> 00:41:09,360 We've got some beef that he's got treacle wrapped around it, 830 00:41:09,360 --> 00:41:11,160 which is interesting. 831 00:41:11,160 --> 00:41:14,560 Treacle is going to bring a molasses-style flavour. 832 00:41:14,560 --> 00:41:17,200 In fact, the treacle could actually take over the flavour of the beef. 833 00:41:17,200 --> 00:41:18,560 That's what concerns me. 834 00:41:19,560 --> 00:41:21,880 Croquette, crispy on the outside, soft in the centre. 835 00:41:21,880 --> 00:41:24,000 I want to taste the peas and, of course, the wasabi. 836 00:41:24,000 --> 00:41:26,400 It's got to be balanced, you do not want it too hot. 837 00:41:26,400 --> 00:41:28,920 But a crispy croquette with a broth? 838 00:41:28,920 --> 00:41:30,120 Mm. 839 00:41:30,120 --> 00:41:32,360 I've got a funny feeling that that just might go soggy. 840 00:41:34,320 --> 00:41:36,920 You've got classic European technique here with Asian flavours. 841 00:41:36,920 --> 00:41:38,160 Where does that come from? 842 00:41:38,160 --> 00:41:39,680 Just working with people from different countries. 843 00:41:39,680 --> 00:41:42,400 We've all sat down and come up with dishes, with our influences 844 00:41:42,400 --> 00:41:44,600 and what we'd like to do, and it's just stemmed from there, really. 845 00:41:46,400 --> 00:41:49,320 Callum's dessert, salted chocolate delice, sounds delicious. 846 00:41:49,320 --> 00:41:51,040 He's got whipped mascarpone on it. 847 00:41:51,040 --> 00:41:52,840 There's an espresso gel as well. 848 00:41:52,840 --> 00:41:55,120 The delice is very similar to a cremeux. 849 00:41:55,120 --> 00:41:58,280 It's the same sort of mix, so it's got to be very smooth, 850 00:41:58,280 --> 00:42:01,240 and, of course, you want to just put your spoon through that. 851 00:42:02,240 --> 00:42:05,560 Chocolate, coffee, salt, espresso - 852 00:42:05,560 --> 00:42:07,720 it's almost tiramisu-esque in a way. 853 00:42:07,720 --> 00:42:11,160 I like the ideas and we know that these combinations work together. 854 00:42:12,920 --> 00:42:14,720 Tell me the inspiration behind your pudding. 855 00:42:14,720 --> 00:42:17,600 So a delice was one of the first desserts I actually learned to make 856 00:42:17,600 --> 00:42:20,080 back when I was 16, and it's just changed over time. 857 00:42:20,080 --> 00:42:22,760 So it's just something I know I can execute to a standard. 858 00:42:28,880 --> 00:42:30,560 Guys, don't want to upset you. 859 00:42:30,560 --> 00:42:32,480 You've got ten minutes. Going to get it done? 860 00:42:32,480 --> 00:42:33,640 ALL: Yes, Chef. 861 00:42:33,640 --> 00:42:35,080 "Yes, Chef." Wow. Get me. 862 00:42:42,920 --> 00:42:45,480 Whoa! Got some smells over here, Chef. Thank you. 863 00:42:52,480 --> 00:42:53,800 Have they got to be cooked? Yes, Chef. 864 00:42:53,800 --> 00:42:55,600 You've got about five minutes left. Yeah. 865 00:42:57,400 --> 00:42:59,480 Ooh, this is on a hot plate. Quick, quick, quick. 866 00:43:05,760 --> 00:43:08,080 You have one minute 60 seconds. 867 00:43:08,080 --> 00:43:10,920 That's all you've got. Come on, come on, come on, come on, come on. 868 00:43:15,840 --> 00:43:18,360 Oh, mate, you are taking this to the absolute wire. 869 00:43:18,360 --> 00:43:20,080 Quick, quick, quick, quick, quick. 870 00:43:23,040 --> 00:43:24,840 OK, that's it. 871 00:43:24,840 --> 00:43:26,560 Everybody stop! 872 00:43:29,800 --> 00:43:30,840 Oh! 873 00:43:30,840 --> 00:43:32,680 Are you OK, man? Good? Oh, yeah. 874 00:43:32,680 --> 00:43:35,320 I don't think I breathed for an hour. No. 875 00:43:37,560 --> 00:43:39,680 Head chef Gareth's signature dish 876 00:43:39,680 --> 00:43:42,440 is his take on fish and chips. 877 00:43:42,440 --> 00:43:46,240 Baked cod loin topped with gherkin brine mayonnaise 878 00:43:46,240 --> 00:43:48,400 and deep-fried sourdough scraps 879 00:43:48,400 --> 00:43:50,600 seasoned with malt vinegar powder, 880 00:43:50,600 --> 00:43:53,480 served with foraged sea vegetables 881 00:43:53,480 --> 00:43:56,000 and a warm tartare sauce. 882 00:43:56,000 --> 00:43:57,520 I'm wondering where my portion of chips are, 883 00:43:57,520 --> 00:44:00,000 but it's an elegant, smart-looking dish. 884 00:44:08,520 --> 00:44:11,720 Your fish is really nicely cooked. 885 00:44:11,720 --> 00:44:14,880 I like the texture of the sourdough scraps. 886 00:44:14,880 --> 00:44:16,880 I would have thought it was exactly what you got 887 00:44:16,880 --> 00:44:18,160 in the fish and chip shop. 888 00:44:18,160 --> 00:44:19,760 The mayonnaise, you got herbs. 889 00:44:19,760 --> 00:44:23,280 It just all works so well with the fish. 890 00:44:23,280 --> 00:44:26,160 I really like your take on the tartare. 891 00:44:26,160 --> 00:44:29,080 It's got the sharpness and saltiness of capers, 892 00:44:29,080 --> 00:44:31,200 and there's a little bit of shallot in there as well and it's herby, 893 00:44:31,200 --> 00:44:32,360 but it's lighter. 894 00:44:32,360 --> 00:44:35,800 I want that fish to sit on a pile of pomme puree or mashed potato, 895 00:44:35,800 --> 00:44:37,240 or I want something else. 896 00:44:37,240 --> 00:44:40,120 But what you've put on the plate tastes great. 897 00:44:40,120 --> 00:44:41,920 The sauce is delicious. 898 00:44:41,920 --> 00:44:43,800 The fish is perfectly cooked. 899 00:44:43,800 --> 00:44:45,520 It's a good dish, I like it a lot. 900 00:44:45,520 --> 00:44:47,160 Thank you. 901 00:44:47,160 --> 00:44:48,760 For his signature dessert 902 00:44:48,760 --> 00:44:51,520 Gareth is serving a salted milk panna cotta 903 00:44:51,520 --> 00:44:54,440 topped with dark chocolate cremeux 904 00:44:54,440 --> 00:44:56,720 and a sourdough and hazelnut crumb, 905 00:44:56,720 --> 00:44:58,680 finished with olive oil. 906 00:44:58,680 --> 00:45:01,520 Salt and olive oil on a panna cotta and chocolate. 907 00:45:01,520 --> 00:45:03,360 Yes, Chef. OK. 908 00:45:10,280 --> 00:45:12,240 The panna cotta is beautifully set. 909 00:45:12,240 --> 00:45:13,600 I love the saltiness of it. 910 00:45:13,600 --> 00:45:15,200 It's almost neutral-esque. 911 00:45:15,200 --> 00:45:17,040 And then to just finish it with oil? 912 00:45:17,040 --> 00:45:18,480 Oh, brave. 913 00:45:18,480 --> 00:45:19,720 But it works. 914 00:45:19,720 --> 00:45:21,200 That's a cracking pudding. 915 00:45:22,320 --> 00:45:24,200 Extraordinary piece of work. 916 00:45:24,200 --> 00:45:26,040 Great use of bread. 917 00:45:26,040 --> 00:45:29,200 There are little bits of sweet crumb around the nut, 918 00:45:29,200 --> 00:45:31,040 and you don't know when you're going to get them. 919 00:45:31,040 --> 00:45:32,760 And of course the chocolate is sweet, 920 00:45:32,760 --> 00:45:34,800 but the rest is savoury. 921 00:45:34,800 --> 00:45:38,400 All that saltiness just enhances the sweet notes. 922 00:45:38,400 --> 00:45:40,040 Absolutely delicious. 923 00:45:41,320 --> 00:45:43,280 It's really a dessert that's quite moreish, 924 00:45:43,280 --> 00:45:44,920 and you just keep going in for more. 925 00:45:44,920 --> 00:45:46,840 You've caught my attention. 926 00:45:46,840 --> 00:45:48,160 Well done. 927 00:45:50,640 --> 00:45:52,680 I doubt my head will fit through the door when I leave 928 00:45:52,680 --> 00:45:54,600 because that's incredible. 929 00:45:55,760 --> 00:45:59,640 Sous-chef Rohit is serving a take on flavours from his childhood. 930 00:45:59,640 --> 00:46:02,720 Turmeric and ginger marinated lamb cutlet 931 00:46:02,720 --> 00:46:05,760 served with confit-cumin potato, 932 00:46:05,760 --> 00:46:07,760 lamb mince and offal kofte, 933 00:46:07,760 --> 00:46:10,520 topped with lamb fat pangrattato, 934 00:46:10,520 --> 00:46:13,680 mint, lemon and coriander espuma 935 00:46:13,680 --> 00:46:15,840 and a lamb curry sauce. 936 00:46:25,280 --> 00:46:27,880 The cookery of your lamb is fantastic. 937 00:46:27,880 --> 00:46:31,040 I love the cumin smokiness on the potato. 938 00:46:31,040 --> 00:46:32,800 I love your liver kofta - 939 00:46:32,800 --> 00:46:34,360 there's almost a sweetness to that. 940 00:46:34,360 --> 00:46:37,440 And the crispy breadcrumbs you got at the top are getting luscious 941 00:46:37,440 --> 00:46:39,560 because you cooked those in lamb fat. 942 00:46:39,560 --> 00:46:41,480 So, well done. Thank you. 943 00:46:41,480 --> 00:46:45,080 What I've got left is a little spice a little bit of heat. 944 00:46:45,080 --> 00:46:49,120 But I've not lost anything that I've eaten on this plate 945 00:46:49,120 --> 00:46:51,040 and that takes some doing. 946 00:46:51,040 --> 00:46:54,240 It's very easy to overpower what you've got on the plate 947 00:46:54,240 --> 00:46:56,040 with the heat in here, 948 00:46:56,040 --> 00:47:00,200 and I think you've got that nicely sitting on the palate. 949 00:47:00,200 --> 00:47:03,720 I think the yoghurt, espuma, the coriander and the lemon there 950 00:47:03,720 --> 00:47:05,880 really does just calm the palate down. 951 00:47:05,880 --> 00:47:08,040 These are the childhood flavours that you brought 952 00:47:08,040 --> 00:47:09,160 into the MasterChef kitchen. 953 00:47:09,160 --> 00:47:11,640 You've obviously eaten well growing up. Thank you, sir. 954 00:47:11,640 --> 00:47:13,200 Your mum must be a great cook. 955 00:47:15,040 --> 00:47:19,400 For dessert, Rohit has cooked saffron and cardamom rice pudding, 956 00:47:19,400 --> 00:47:22,200 topped with a tutti frutti of chayote, 957 00:47:22,200 --> 00:47:25,200 flavoured with mango and raspberry sugar syrups 958 00:47:25,200 --> 00:47:27,920 and crumbled pistachio nankhatai, 959 00:47:27,920 --> 00:47:29,720 or Indian cookies. 960 00:47:37,800 --> 00:47:39,880 I think you've got some work to do on your presentation. 961 00:47:39,880 --> 00:47:42,280 But the flavour of the base, the rice itself, 962 00:47:42,280 --> 00:47:45,040 I do like the levels of saffron and cardamom that you've got in there. 963 00:47:45,040 --> 00:47:46,960 It's a lot softer than I was expecting. 964 00:47:46,960 --> 00:47:48,400 I like that a lot. 965 00:47:48,400 --> 00:47:51,800 I really am intrigued by what you've done with that chayote, 966 00:47:51,800 --> 00:47:54,440 which is not used that much, especially in dessert. 967 00:47:54,440 --> 00:47:56,520 You flavoured it different fruit syrups. 968 00:47:56,520 --> 00:47:59,120 It's quite juicy, I like it. 969 00:47:59,120 --> 00:48:02,400 I like the textures of the crumb and of course the sweetness 970 00:48:02,400 --> 00:48:04,640 of the raspberry and the mango. 971 00:48:04,640 --> 00:48:08,440 I just find there's just too much of that sweetness on here. 972 00:48:08,440 --> 00:48:10,120 But I have enjoyed the dessert. 973 00:48:10,120 --> 00:48:12,480 Thank you very much. Thank you, Chef. 974 00:48:12,480 --> 00:48:15,520 I'm feeling a big relief after that feedback. 975 00:48:15,520 --> 00:48:17,520 What they said about the dessert, 976 00:48:17,520 --> 00:48:18,960 I totally agree with that. 977 00:48:18,960 --> 00:48:22,040 But I gave it everything I had, to be honest. 978 00:48:23,400 --> 00:48:28,200 Senior sous-chef Beth's signature main course is poached lobster tail, 979 00:48:28,200 --> 00:48:30,920 served with cannelloni of courgette, 980 00:48:30,920 --> 00:48:34,160 stuffed with scallop and lobster claw mousse, 981 00:48:34,160 --> 00:48:36,280 finished with a lobster bisque. 982 00:48:46,920 --> 00:48:49,600 I love the cookery of your lobster tail. 983 00:48:49,600 --> 00:48:52,080 It's buttery and it's soft. 984 00:48:52,080 --> 00:48:56,160 I like this little zucchini cannelloni. 985 00:48:56,160 --> 00:48:59,080 And you've made a mousse from scallops. 986 00:48:59,080 --> 00:49:02,080 That's clever cookery, which I think is delicious. 987 00:49:03,160 --> 00:49:04,840 The lobster tail curled up 988 00:49:04,840 --> 00:49:09,000 so when you have taken the lobster out of the shell underneath, 989 00:49:09,000 --> 00:49:10,840 it's all broken up. 990 00:49:10,840 --> 00:49:13,440 And the cannelloni, the chopped up claws inside 991 00:49:13,440 --> 00:49:15,440 could have been refined a little bit more. 992 00:49:15,440 --> 00:49:17,040 This dish has huge potential, 993 00:49:17,040 --> 00:49:20,920 but its execution here is what's let this plate of food down. 994 00:49:20,920 --> 00:49:24,720 The bisque, for me, there is an overpowering sweetness, 995 00:49:24,720 --> 00:49:27,520 possibly too much of the orange juice. 996 00:49:27,520 --> 00:49:31,280 Other than that, you have shown some great skills on here. 997 00:49:33,880 --> 00:49:37,920 For dessert, Beth has made a passion fruit and chocolate cremeux, 998 00:49:37,920 --> 00:49:41,800 encased by a passion fruit pate de fruit jelly, 999 00:49:41,800 --> 00:49:45,240 topped with caramelised bananas and hazelnuts 1000 00:49:45,240 --> 00:49:47,440 and a hazelnut tuile. 1001 00:49:54,280 --> 00:49:57,960 The cremeux is rich and smooth 1002 00:49:57,960 --> 00:49:59,920 and that's lovely. 1003 00:49:59,920 --> 00:50:04,680 What I'm finding too overpowering is the amount of passion fruit jelly 1004 00:50:04,680 --> 00:50:07,360 and the sharpness that has. 1005 00:50:07,360 --> 00:50:10,680 It's too much for this chocolate dessert. 1006 00:50:11,760 --> 00:50:14,880 The pate de fruit - it's too dense. It's too heavy. 1007 00:50:14,880 --> 00:50:17,680 The hazelnuts - maybe a little bit more work on those, 1008 00:50:17,680 --> 00:50:19,560 a little bit more creativity. 1009 00:50:19,560 --> 00:50:22,080 And the banana - same thing. 1010 00:50:22,080 --> 00:50:26,040 This little tuile isn't snappy. 1011 00:50:26,040 --> 00:50:27,200 It's too bendy. 1012 00:50:27,200 --> 00:50:28,880 But the banana isn't too sweet, 1013 00:50:28,880 --> 00:50:30,680 and you've used it sparingly. 1014 00:50:30,680 --> 00:50:34,160 Chocolate and passion fruit, I'm finding absolutely delightful. 1015 00:50:35,720 --> 00:50:38,120 The dishes I did, I am proud of. 1016 00:50:38,120 --> 00:50:40,520 There's, like, a few things I could have tweaked, 1017 00:50:40,520 --> 00:50:42,840 but I think that was just the pressure that got to me. 1018 00:50:44,200 --> 00:50:46,800 Head chef Callum's signature main course 1019 00:50:46,800 --> 00:50:49,720 is a treacle-marinated fillet of beef, 1020 00:50:49,720 --> 00:50:54,520 served with a pea and wasabi croquette, charred broccoli puree 1021 00:50:54,520 --> 00:50:56,080 and oyster mushrooms... 1022 00:50:57,080 --> 00:50:59,840 ..finished with a chilli, beef and ginger broth. 1023 00:51:09,160 --> 00:51:10,960 My beef is cooked wonderfully, 1024 00:51:10,960 --> 00:51:15,360 but I can't taste the treacle that you had put around it. 1025 00:51:15,360 --> 00:51:16,520 It's not really there. 1026 00:51:17,760 --> 00:51:20,840 What you've got here is a really nice, beefy broth 1027 00:51:20,840 --> 00:51:25,080 with flavours of lemongrass and a bit of ginger and a bit of chilli, 1028 00:51:25,080 --> 00:51:26,280 and it's lovely, 1029 00:51:26,280 --> 00:51:28,440 but obviously to do a croquette that's supposed to be crispy, 1030 00:51:28,440 --> 00:51:30,920 put it sitting on slippery mushrooms and a puree, 1031 00:51:30,920 --> 00:51:32,280 it's going to make it wet. 1032 00:51:32,280 --> 00:51:35,320 Pour a broth over it, you've made it even more wet. 1033 00:51:35,320 --> 00:51:37,080 The croquette is beautifully seasoned. 1034 00:51:37,080 --> 00:51:39,160 I can taste the wasabi. I can taste the peas. 1035 00:51:39,160 --> 00:51:40,880 But broth doesn't go on a plate. 1036 00:51:40,880 --> 00:51:42,360 It's like a soup. 1037 00:51:42,360 --> 00:51:43,560 So, there's good and there's bad. 1038 00:51:43,560 --> 00:51:45,560 I'll take that. Thank you, Chef. Not at all. 1039 00:51:47,000 --> 00:51:50,320 For dessert, Callum is serving a salted chocolate delice, 1040 00:51:50,320 --> 00:51:55,200 topped with whipped mascarpone, roasted hazelnuts. 1041 00:51:55,200 --> 00:51:59,120 coffee gel and caramelised white chocolate wafers. 1042 00:52:08,720 --> 00:52:11,600 I like that - tiramisu-esque. 1043 00:52:11,600 --> 00:52:14,200 Coffee, white chocolate, burnt chocolate, 1044 00:52:14,200 --> 00:52:16,600 not too bitter, alongside the fruity chocolate 1045 00:52:16,600 --> 00:52:18,320 that sits underneath it as well. 1046 00:52:19,360 --> 00:52:21,400 Proper coffee bitterness in there, 1047 00:52:21,400 --> 00:52:24,080 amongst the chocolate, that's not too sweet. 1048 00:52:24,080 --> 00:52:27,880 Well done. Creaminess and almost saltiness of the mascarpone. 1049 00:52:27,880 --> 00:52:30,440 That's a lovely, lovely combination. 1050 00:52:30,440 --> 00:52:32,600 Really, really like that. 1051 00:52:32,600 --> 00:52:35,920 It's a great dessert. I think the delice, the cremeux is so smooth. 1052 00:52:35,920 --> 00:52:38,000 You can see it when you put your spoon through that. 1053 00:52:38,000 --> 00:52:41,480 And I think it works so well with the bitterness of the coffee 1054 00:52:41,480 --> 00:52:42,960 and textures of hazelnut. 1055 00:52:46,760 --> 00:52:48,560 Yeah, obviously, I took the criticism on board 1056 00:52:48,560 --> 00:52:51,160 about my beef dish, and I think I would go back and change that. 1057 00:52:51,160 --> 00:52:53,800 I think that cost me a little bit, maybe, but I got some good feedback. 1058 00:52:53,800 --> 00:52:56,400 So, yeah, ultimately, all good. 1059 00:52:59,600 --> 00:53:03,480 I thought a very decent level of cookery here. 1060 00:53:03,480 --> 00:53:08,600 There were issues, but some great personalities starting to shine. 1061 00:53:08,600 --> 00:53:10,400 And certainly a lot to discuss. 1062 00:53:10,400 --> 00:53:13,240 Who's our top of the tree? 1063 00:53:13,240 --> 00:53:16,040 It's Gareth, isn't it, from Cardiff? 1064 00:53:16,040 --> 00:53:19,320 Main course of a perfectly cooked piece of cod. 1065 00:53:19,320 --> 00:53:21,800 I think he's a very, very good cook. 1066 00:53:21,800 --> 00:53:23,480 Loved the little crispy scraps on top. 1067 00:53:23,480 --> 00:53:24,920 Tartare sauce was delicious. 1068 00:53:24,920 --> 00:53:27,480 Now, that dessert really stood out. 1069 00:53:27,480 --> 00:53:28,880 The sort of panna cotta 1070 00:53:28,880 --> 00:53:31,040 with the chocolate cremeux over the top. 1071 00:53:31,040 --> 00:53:34,200 Oil that we poured onto it - very clever. 1072 00:53:34,200 --> 00:53:37,280 I loved the twists and I like the dishes that he put up today. 1073 00:53:37,280 --> 00:53:39,560 Can we put him through? Yeah. Absolutely. 1074 00:53:40,520 --> 00:53:42,920 Beth. The lobster, I thought, was cooked very well. 1075 00:53:42,920 --> 00:53:46,280 I liked the cannelloni with the yellow and green courgettes. 1076 00:53:46,280 --> 00:53:48,280 But I didn't like the execution of the lobster. 1077 00:53:48,280 --> 00:53:50,880 Mine was all broken up when it came out of the shell. 1078 00:53:50,880 --> 00:53:54,080 That bisque, I found, was too sweet. 1079 00:53:54,080 --> 00:53:55,400 And then the dessert. 1080 00:53:55,400 --> 00:53:58,840 On its own, passion fruit pate de fruit like that is lovely. 1081 00:53:58,840 --> 00:54:02,120 It was too strong. It completely destroyed the chocolate cremeux. 1082 00:54:03,280 --> 00:54:05,040 Rohit's spice cookery is excellent. 1083 00:54:05,040 --> 00:54:06,800 Lamb was beautifully cooked. 1084 00:54:06,800 --> 00:54:08,480 Of course, the mint and coriander espuma 1085 00:54:08,480 --> 00:54:10,560 with the yoghurt was delicious. 1086 00:54:10,560 --> 00:54:14,080 Just the use of spicing throughout was really good. 1087 00:54:14,080 --> 00:54:16,000 I was impressed. 1088 00:54:16,000 --> 00:54:19,880 The dessert - loved the texture of the rice pudding. 1089 00:54:19,880 --> 00:54:22,200 What I liked was there were the textures of the crumb, 1090 00:54:22,200 --> 00:54:25,160 but I didn't like the overpowering sweetness 1091 00:54:25,160 --> 00:54:28,200 of the mango and raspberry chayote. 1092 00:54:28,200 --> 00:54:30,120 So, a bit disappointed with the dessert, 1093 00:54:30,120 --> 00:54:31,800 loved that main course. 1094 00:54:32,960 --> 00:54:35,080 Callum, the beef was beautifully cooked. Mmm. 1095 00:54:35,080 --> 00:54:38,280 I didn't think the treacle brought anything to the plate itself. 1096 00:54:38,280 --> 00:54:41,600 There was just no business having a broth to pour over a croquette, 1097 00:54:41,600 --> 00:54:44,400 because then it all just got wishy-washy. 1098 00:54:44,400 --> 00:54:47,240 Dessert - loved the chocolate delice with the hazelnut. 1099 00:54:47,240 --> 00:54:50,240 Flavour of tiramisu. Very good dish. 1100 00:54:52,280 --> 00:54:53,840 A lot tougher than I expected, 1101 00:54:53,840 --> 00:54:55,520 but got some good praise as well. 1102 00:54:55,520 --> 00:54:58,440 So, yeah, hopefully I could have pulled it off. 1103 00:54:58,440 --> 00:55:01,400 I'd love to be able to come back and show the judges who I really am, 1104 00:55:01,400 --> 00:55:04,480 because I don't feel like I executed everything perfect today. 1105 00:55:05,600 --> 00:55:09,160 I guess I've done enough to get through but, then again, 1106 00:55:09,160 --> 00:55:11,360 there is always someone better than me so, 1107 00:55:11,360 --> 00:55:14,680 if they have done better than me, I wish them all the best. 1108 00:55:23,800 --> 00:55:26,200 Great signature round from all four of you. 1109 00:55:26,200 --> 00:55:29,440 There were dishes there that we really did enjoy. 1110 00:55:29,440 --> 00:55:30,600 So, Chefs, well done. 1111 00:55:31,680 --> 00:55:32,840 We have made a decision. 1112 00:55:32,840 --> 00:55:35,280 Two of you are going through to a quarterfinal. 1113 00:55:35,280 --> 00:55:37,720 Two of you are leaving the competition. 1114 00:55:38,960 --> 00:55:42,280 Our first quarterfinalist is... 1115 00:55:47,240 --> 00:55:48,400 ..Gareth. 1116 00:55:49,440 --> 00:55:52,480 Well done. Thank you. 1117 00:55:52,480 --> 00:55:54,360 Congratulations, my friend. 1118 00:55:55,880 --> 00:56:00,560 The chef joining Gareth and going on to a quarterfinal is... 1119 00:56:08,280 --> 00:56:09,880 ..Rohit. 1120 00:56:09,880 --> 00:56:12,680 Thank you. Congratulations. Thank you. 1121 00:56:12,680 --> 00:56:14,080 Congratulations. 1122 00:56:14,080 --> 00:56:17,040 If it's any consolation, it was very, very close. 1123 00:56:17,040 --> 00:56:19,120 You did very well. Thank you. 1124 00:56:19,120 --> 00:56:20,480 I appreciate it. Thank you very much. 1125 00:56:20,480 --> 00:56:21,520 Thank you. 1126 00:56:23,280 --> 00:56:27,000 I didn't do my best today, but I'm still a young chef 1127 00:56:27,000 --> 00:56:30,040 and I'm finding my style the more I cook. 1128 00:56:30,040 --> 00:56:31,520 So, watch this space. 1129 00:56:32,600 --> 00:56:34,280 I feel a bit disappointed, 1130 00:56:34,280 --> 00:56:38,240 but I think I went out to better people, so I'll take that. 1131 00:56:40,400 --> 00:56:41,440 Yay! 1132 00:56:43,360 --> 00:56:45,560 Thank you. Congratulations, the pair of you. 1133 00:56:45,560 --> 00:56:49,080 Really good job. Same. Well done, you two. Well deserved. 1134 00:56:49,080 --> 00:56:50,560 That is exciting. 1135 00:56:52,440 --> 00:56:55,200 I just can't wait to get home and tell my kids. 1136 00:56:55,200 --> 00:56:57,880 I think, if they don't cry, I will. 1137 00:56:57,880 --> 00:56:59,120 I can't wait to make them proud. 1138 00:57:00,280 --> 00:57:01,960 It feels really great. 1139 00:57:01,960 --> 00:57:04,360 It feels like over the cloud now, to be honest. 1140 00:57:04,360 --> 00:57:08,360 Going to quarterfinals is a massive, massive milestone in my life. 1141 00:57:12,880 --> 00:57:16,040 Next time, it's the quarterfinal, 1142 00:57:16,040 --> 00:57:22,000 and this week's most talented chefs return to face two tough challenges. 1143 00:57:22,000 --> 00:57:24,920 I am liking the look of those. Mm-mm. 1144 00:57:25,960 --> 00:57:28,120 Yeah, you need to get a move on. You've got less than 60 seconds, OK? 1145 00:57:28,120 --> 00:57:29,520 Yes, Chef. 1146 00:57:29,520 --> 00:57:33,480 Only the best will earn a place in knockout week. 1147 00:57:33,480 --> 00:57:34,600 Looks gorgeous. 1148 00:57:35,720 --> 00:57:37,120 I want to marry it.