1 00:00:02,000 --> 00:00:04,560 It's the professional MasterChef quarterfinal. 2 00:00:06,000 --> 00:00:10,560 These five chefs triumphed in their heats 3 00:00:10,560 --> 00:00:13,640 and, tonight, they face two tough challenges 4 00:00:13,640 --> 00:00:16,880 designed to test them even further. 5 00:00:16,880 --> 00:00:20,840 It's quarterfinal. The pressure is back on and now we have to slay 6 00:00:20,840 --> 00:00:23,040 the competition for sure. 7 00:00:23,040 --> 00:00:26,040 Being here is massive to me. 8 00:00:26,040 --> 00:00:27,480 It sort of all just feels like 9 00:00:27,480 --> 00:00:29,000 a weird dream that I'm having, 10 00:00:29,000 --> 00:00:30,960 but I'm enjoying it. 11 00:00:30,960 --> 00:00:33,560 The competition levels are extremely spicy. 12 00:00:33,560 --> 00:00:35,320 Like, the bigger dog 13 00:00:35,320 --> 00:00:39,200 will win the thing, so hopefully that's me. 14 00:00:39,200 --> 00:00:41,840 First, they will need to create a standout dish 15 00:00:41,840 --> 00:00:43,880 using a mystery ingredient. 16 00:00:43,880 --> 00:00:47,400 I am liking the look of those. Mm-mm. 17 00:00:47,400 --> 00:00:49,320 Those who impress will go on to cook 18 00:00:49,320 --> 00:00:52,760 for three of the country's top food critics. 19 00:00:52,760 --> 00:00:55,040 Looks gorgeous. 20 00:00:55,040 --> 00:00:56,400 I want to marry it. 21 00:00:56,400 --> 00:01:00,280 Only the very best will earn a place in knockout week. 22 00:01:01,720 --> 00:01:03,120 Good isn't good enough any more. 23 00:01:03,120 --> 00:01:07,160 We need our chefs to push themselves to the absolute limit. 24 00:01:07,160 --> 00:01:09,880 It's time to turn up the heat, Marcus. 25 00:01:27,080 --> 00:01:30,240 Chefs, welcome back. Welcome to your quarterfinal. 26 00:01:30,240 --> 00:01:33,480 This is an invention test. 27 00:01:33,480 --> 00:01:35,440 Under that box, there's a key ingredient 28 00:01:35,440 --> 00:01:38,800 that we want you to focus on - to be at the centre of your dish. 29 00:01:38,800 --> 00:01:41,560 Chefs, reveal your ingredient. 30 00:01:49,240 --> 00:01:50,280 Stout. 31 00:01:51,880 --> 00:01:54,480 That's not for drinking, by the way. 32 00:01:55,720 --> 00:01:59,600 Behind Monica and I, you can see a table full of fabulous ingredients 33 00:01:59,600 --> 00:02:01,000 for you to choose from. 34 00:02:01,000 --> 00:02:05,280 But we want the stout to be at the heart of your dish. 35 00:02:05,280 --> 00:02:08,520 You will notice there are five of you cooking in our kitchen today, 36 00:02:08,520 --> 00:02:12,640 but we only have room for four to go through and cook 37 00:02:12,640 --> 00:02:14,840 for our critics round. 38 00:02:14,840 --> 00:02:17,520 You're going to have to fight to stay in this competition, 39 00:02:17,520 --> 00:02:20,160 but we know you have it in you. 40 00:02:20,160 --> 00:02:23,320 You've got ten minutes to come up and choose your ingredients. 41 00:02:28,080 --> 00:02:29,600 As well as stout, 42 00:02:29,600 --> 00:02:34,640 to create their dishes, the chefs have a selection of meat, 43 00:02:34,640 --> 00:02:38,440 fruit, vegetables, 44 00:02:38,440 --> 00:02:41,800 nuts, herbs and spices. 45 00:02:43,080 --> 00:02:46,080 We want to taste the profile of stout through their dish. 46 00:02:46,080 --> 00:02:48,720 It's such a big, dynamic flavour. 47 00:02:48,720 --> 00:02:52,160 It's got that malt extract, that yeasty flavour 48 00:02:52,160 --> 00:02:56,520 that's going to push our chefs and stretch their imagination. 49 00:02:56,520 --> 00:02:59,480 Drinking-wise, I prefer ciders. It's quite unfortunate, 50 00:02:59,480 --> 00:03:02,080 because I've never actually tasted stout properly like that, but 51 00:03:02,080 --> 00:03:04,200 I'm quite excited, actually. 52 00:03:04,200 --> 00:03:08,080 So I'm not a stout drinker, but I'm going to give it a taste, 53 00:03:08,080 --> 00:03:11,000 see how it is and go from there. 54 00:03:11,000 --> 00:03:13,400 Stout is great. You can use it as a marinade. 55 00:03:13,400 --> 00:03:15,240 You can use it through the sauces. 56 00:03:15,240 --> 00:03:17,760 You put it through ice cream, so you can mix it through cake. 57 00:03:17,760 --> 00:03:20,880 There's lots of ways that you can have fun with this ingredient. 58 00:03:20,880 --> 00:03:25,080 But we want to be able to taste it in the dish. 59 00:03:25,080 --> 00:03:28,320 This is not the drink I like to drink, but I think 60 00:03:28,320 --> 00:03:30,400 it's a very interesting flavour, on the bitter side. 61 00:03:30,400 --> 00:03:34,280 So I think it's going to be fun. It's going to be cool. 62 00:03:34,280 --> 00:03:37,000 Right, chefs, your ten minutes is up. 63 00:03:37,000 --> 00:03:41,000 You have 70 minutes to cook one dish 64 00:03:41,000 --> 00:03:43,720 to celebrate stout. 65 00:03:43,720 --> 00:03:45,520 Let's get started. Good luck. 66 00:03:53,800 --> 00:03:57,840 30-year-old Welsh-born Gareth is a head chef of a fine dining 67 00:03:57,840 --> 00:03:59,440 restaurant in Cardiff. 68 00:04:00,600 --> 00:04:03,560 In the heats, he came back from a disappointing skills test 69 00:04:03,560 --> 00:04:05,440 with two knockout dishes 70 00:04:05,440 --> 00:04:10,160 showcasing classic flavours with a modern twist. 71 00:04:10,160 --> 00:04:12,360 I'm actually really excited for the invention test. 72 00:04:12,360 --> 00:04:14,360 I really enjoy creating new dishes 73 00:04:14,360 --> 00:04:17,240 and working within crazy restrictions 74 00:04:17,240 --> 00:04:21,240 that pull out the best and most creative parts of your cooking. 75 00:04:22,840 --> 00:04:26,760 Gareth, that was a big smile on your face when you saw that it was 76 00:04:26,760 --> 00:04:30,160 a stout challenge. Stout is a meal in a glass and, for me, 77 00:04:30,160 --> 00:04:33,760 it's a very good meal. So what are you thinking, then? 78 00:04:33,760 --> 00:04:36,000 So I'm going to do a dessert for you today, Chef. 79 00:04:36,000 --> 00:04:38,880 There's some beautiful caramel notes in stout. 80 00:04:38,880 --> 00:04:40,840 I think it pairs really well with chocolate. 81 00:04:40,840 --> 00:04:43,640 So I'm going to make you a chocolate cremeux with stout, 82 00:04:43,640 --> 00:04:46,600 a stout caramel, a buckwheat cake, 83 00:04:46,600 --> 00:04:48,200 and then a stout ice cream. 84 00:04:48,200 --> 00:04:51,040 Great-sounding dessert. Tried and tested recipes? 85 00:04:51,040 --> 00:04:55,000 Not tried and tested, but I'm pretty confident with it. 86 00:04:57,520 --> 00:05:00,760 Chocolate cremeux - beautiful and smooth set cream. 87 00:05:00,760 --> 00:05:04,080 I've never had stout in a chocolate cremeux before. 88 00:05:04,080 --> 00:05:07,880 The danger of adding a stout or any alcohol when making a cremeux 89 00:05:07,880 --> 00:05:11,480 is it can actually split it, so he's got to be careful - 90 00:05:11,480 --> 00:05:13,200 the amount that he puts into the cremeux. 91 00:05:13,200 --> 00:05:16,840 At the same time, we want to be able to taste it. 92 00:05:16,840 --> 00:05:21,040 Buckwheat cake in his dessert works really well because the buckwheat 93 00:05:21,040 --> 00:05:25,720 has a bit of maltiness, which is echoed in the stout flavour. 94 00:05:27,240 --> 00:05:31,440 Stout ice cream. Who doesn't love a good, malty flavoured ice cream? 95 00:05:31,440 --> 00:05:32,480 Delicious. 96 00:05:35,000 --> 00:05:39,640 French-born Gaston trained in Paris and has worked all around the world 97 00:05:39,640 --> 00:05:41,680 as a private chef. 98 00:05:41,680 --> 00:05:46,680 He blew the judges away in his heat with brave and bold takes on classic 99 00:05:46,680 --> 00:05:51,000 French cookery, including pairing ice cream and caviar. 100 00:05:52,440 --> 00:05:54,240 I think I'm a creative chef. 101 00:05:54,240 --> 00:05:56,680 I think I have more to offer, I have more to show. 102 00:05:56,680 --> 00:06:00,720 But I hope that the challenge will be in my universe 103 00:06:00,720 --> 00:06:03,720 so that we can carry on this journey to the finale. 104 00:06:03,720 --> 00:06:07,360 Quite happy. Very happy. Not quite happy - I'm very happy. 105 00:06:07,360 --> 00:06:09,800 I'm stressed, but I smile. So... 106 00:06:09,800 --> 00:06:12,160 ..prettier with smile than stressy face. 107 00:06:14,120 --> 00:06:16,200 Gaston, what do you think of stout? 108 00:06:16,200 --> 00:06:19,560 Er, I don't drink beer, but I love in the food, so I guess it's better 109 00:06:19,560 --> 00:06:22,120 for me that way than drinking it. So I'm quite happy. 110 00:06:22,120 --> 00:06:25,720 So my dish is pigeon. So the start is a bit everywhere. 111 00:06:25,720 --> 00:06:27,880 I have a reduction with my jus. 112 00:06:27,880 --> 00:06:30,800 I also have celeriac puree made with stout. Hm. 113 00:06:30,800 --> 00:06:35,760 I have a ketchup made of caramelised mushroom and starch reduction. 114 00:06:35,760 --> 00:06:39,560 And I also have a filo pastry with pigeon, layered to bring some 115 00:06:39,560 --> 00:06:41,800 crunch and also some beer with it. Nice. 116 00:06:41,800 --> 00:06:44,200 I'm going to stay around this flavour of sweet, 117 00:06:44,200 --> 00:06:46,720 a bit spicy and meaty and yeasty. Hm. 118 00:06:46,720 --> 00:06:49,080 Man with a plan. Well, not... 119 00:06:49,080 --> 00:06:52,080 Life doesn't go always as planned, but this is a competition, 120 00:06:52,080 --> 00:06:54,320 so I'm trying to make the most of it. 121 00:06:57,160 --> 00:06:59,680 Gaston is taking the pigeon breast off the crown. 122 00:06:59,680 --> 00:07:01,360 He's cooking them just in the pan. 123 00:07:01,360 --> 00:07:04,160 He wants to marinate the pigeon in the stout and he wants to 124 00:07:04,160 --> 00:07:08,080 make sure that the flavour is all the way round. 125 00:07:08,080 --> 00:07:11,720 Gaston is using the stout pretty much everywhere. 126 00:07:11,720 --> 00:07:13,440 Everywhere. 127 00:07:13,440 --> 00:07:17,800 So there's no hiding the fact that stout is the star of this dish. 128 00:07:17,800 --> 00:07:19,840 But I hope he's thought of the balance 129 00:07:19,840 --> 00:07:23,920 that everywhere you're going, it might all just taste the same. 130 00:07:26,120 --> 00:07:30,880 25-year-old Nkosi has worked in fine dining throughout his career 131 00:07:30,880 --> 00:07:34,480 and is currently a sous-chef at a landmark London hotel. 132 00:07:36,720 --> 00:07:40,720 After a disastrous skills test, he won the judges over with 133 00:07:40,720 --> 00:07:44,960 two technically ambitious, great-tasting signature dishes. 134 00:07:44,960 --> 00:07:48,560 Honestly, after I finished the last challenge, I was just so eager 135 00:07:48,560 --> 00:07:50,040 to come back and do it all again, 136 00:07:50,040 --> 00:07:51,360 even though I was so tired. 137 00:07:51,360 --> 00:07:54,000 But every time you enter the MasterChef kitchen, 138 00:07:54,000 --> 00:07:55,560 you need to give 110%. 139 00:07:55,560 --> 00:07:58,840 Like one mistake or one little mishap and then you're gone, 140 00:07:58,840 --> 00:08:00,760 just like that. So I just know 141 00:08:00,760 --> 00:08:03,360 I need to bring my A-game consistently. 142 00:08:04,440 --> 00:08:06,960 Nkosi, how are you feeling about an invention test? 143 00:08:06,960 --> 00:08:10,600 I don't really use stout, which is a bit shocking to me, but, 144 00:08:10,600 --> 00:08:12,720 er, I've got quite a few ideas, 145 00:08:12,720 --> 00:08:14,680 flavour combinations I've never tried. 146 00:08:14,680 --> 00:08:17,560 But, obviously, freestyling it out. I'm excited. 147 00:08:17,560 --> 00:08:19,280 And you're going vegetarian? Yes. 148 00:08:19,280 --> 00:08:22,160 So I'm basically going to do like a celeriac roasted steak. 149 00:08:22,160 --> 00:08:24,760 I'm going to vac-pack it with the stout, finish off in the oven 150 00:08:24,760 --> 00:08:26,920 with pickled carrots. But also in the pickled liquid 151 00:08:26,920 --> 00:08:29,240 for the carrots, I've got also some stout 152 00:08:29,240 --> 00:08:31,600 and deep-fried parsnip crisps 153 00:08:31,600 --> 00:08:34,160 with a kind of mustard, stout, mushroom sauce. 154 00:08:34,160 --> 00:08:35,360 I can see you've got the stout, 155 00:08:35,360 --> 00:08:38,760 I can see celeriac, carrots and a parsnip, but that's it. 156 00:08:38,760 --> 00:08:41,080 Yeah, this is my style of cookery. 157 00:08:41,080 --> 00:08:45,320 Like, three ingredients done well and see how far I go. 158 00:08:45,320 --> 00:08:46,360 OK. 159 00:08:48,440 --> 00:08:51,040 Nkosi is cooking celeriac steak. 160 00:08:51,040 --> 00:08:53,480 I did like the way he was colouring the celeriac. 161 00:08:53,480 --> 00:08:55,360 And then he was going to put it into a sous vide bag 162 00:08:55,360 --> 00:08:57,960 to vacuum pack some stout into it with some herbs. 163 00:08:57,960 --> 00:09:02,280 Sous-viding would just squeeze the liquid into the celeriac. 164 00:09:02,280 --> 00:09:04,080 We've got some pickled carrots. 165 00:09:04,080 --> 00:09:07,520 I just question whether or not you'll get the flavour of the stout 166 00:09:07,520 --> 00:09:09,400 in the pickling liquid. 167 00:09:09,400 --> 00:09:13,160 There's not a lot going on with Nkosi's dish here, 168 00:09:13,160 --> 00:09:16,920 so I hope he manages to impart a lot of flavour 169 00:09:16,920 --> 00:09:20,400 as well as texture into his plant-based dish. 170 00:09:21,400 --> 00:09:24,920 Chefs, you are halfway through your cooking time 171 00:09:24,920 --> 00:09:27,760 and I can smell all the stuff in the air. 172 00:09:27,760 --> 00:09:30,040 It is exciting in here. 173 00:09:30,040 --> 00:09:33,120 Currently junior sous-chef in a cafe restaurant, 174 00:09:33,120 --> 00:09:37,680 26-year-old Chloe spent several seasons working in ski chalets 175 00:09:37,680 --> 00:09:40,320 and Channel Island hotels. 176 00:09:40,320 --> 00:09:44,120 She impressed from day one with an exceptional skills test 177 00:09:44,120 --> 00:09:48,640 and two confidently executed and accomplished signature dishes. 178 00:09:50,240 --> 00:09:52,880 I've had quite a bit of experience having to think on my feet. 179 00:09:52,880 --> 00:09:54,520 Working in the Channel Islands, 180 00:09:54,520 --> 00:09:57,720 we would only get fresh food from the boat once a week. 181 00:09:57,720 --> 00:10:00,320 On a Sunday or Monday, you're trying to figure out what you can 182 00:10:00,320 --> 00:10:03,440 put on a specials board. You've got to just think really fast 183 00:10:03,440 --> 00:10:04,800 and be really effective. 184 00:10:06,200 --> 00:10:08,320 Chloe is making dessert. 185 00:10:08,320 --> 00:10:10,040 We've got a choux pastry ring. 186 00:10:10,040 --> 00:10:13,200 There's a chocolate stout creme patisserie, which she's going to 187 00:10:13,200 --> 00:10:16,600 put on the inside. We've got blackberries in stout, 188 00:10:16,600 --> 00:10:18,160 which is cooking down. 189 00:10:18,160 --> 00:10:22,600 I like the use of the blackberries to offset the bitterness. 190 00:10:22,600 --> 00:10:26,840 We've also got a chocolate sauce that she's also added stout into. 191 00:10:26,840 --> 00:10:28,840 Chocolate tends to be bitter. 192 00:10:28,840 --> 00:10:31,360 Stout is bitter as well, so bringing the two together, 193 00:10:31,360 --> 00:10:34,120 that could be a really nice combination. 194 00:10:34,120 --> 00:10:37,160 She's certainly using stout in every single aspect, 195 00:10:37,160 --> 00:10:40,280 apart from the choux pastry itself. 196 00:10:40,280 --> 00:10:42,520 I'm not familiar with stout at all. 197 00:10:42,520 --> 00:10:46,920 I don't drink it. But I think I've figured out how to use it. 198 00:10:46,920 --> 00:10:49,400 Tried it? Yeah. I don't like it. 199 00:10:49,400 --> 00:10:52,080 It's quite a unique flavour, isn't it? It is very, very unique. 200 00:10:52,080 --> 00:10:54,520 But I used to be a pastry chef for around three years, 201 00:10:54,520 --> 00:10:57,200 so I really want to showcase some of that skill to you. 202 00:11:04,480 --> 00:11:09,440 Sous-chef Rohit grew up in New Delhi and originally came to the UK 203 00:11:09,440 --> 00:11:11,360 to study computer engineering, 204 00:11:11,360 --> 00:11:14,640 before falling in love with cooking. 205 00:11:14,640 --> 00:11:18,320 After a shaky start, he won his place in the quarterfinal 206 00:11:18,320 --> 00:11:22,840 with dishes that showcased the flavours of his childhood. 207 00:11:22,840 --> 00:11:25,600 To me, this competition means everything, to be honest. 208 00:11:25,600 --> 00:11:29,480 Coming to quarterfinals seems like a step closer to the victory, 209 00:11:29,480 --> 00:11:34,160 so I'm going to give all the best I've got and we'll see from there. 210 00:11:35,440 --> 00:11:38,040 Rohit, do you drink stout? 211 00:11:38,040 --> 00:11:39,520 Yes, Chef. You do? 212 00:11:39,520 --> 00:11:42,120 All I said is, "Do you drink?" and a big smile. Yeah! 213 00:11:42,120 --> 00:11:44,160 Definitely drink stout. I can tell. 214 00:11:44,160 --> 00:11:46,280 So I noticed you've got pigeon here. Yeah. 215 00:11:46,280 --> 00:11:49,000 How is stout working its way into your dish? 216 00:11:49,000 --> 00:11:51,840 So, basically, I'm going to use a stout with the spices, 217 00:11:51,840 --> 00:11:53,760 which I'm going to glaze the breast with. 218 00:11:53,760 --> 00:11:56,120 I'm going to make a sauce with the stout in it. 219 00:11:56,120 --> 00:11:58,240 And then I'm going to confit some legs, 220 00:11:58,240 --> 00:12:00,560 which will be folded with the pancetta. 221 00:12:00,560 --> 00:12:03,120 And I'm doing parsnip puree and a roast parsnip. 222 00:12:03,120 --> 00:12:05,120 What spices are you using in the dish, then? 223 00:12:05,120 --> 00:12:07,800 The fennel, the coriander and the Chinese five-spice 224 00:12:07,800 --> 00:12:10,200 to give it that sweetness. OK. 225 00:12:10,200 --> 00:12:12,440 Oh, and there's a pigeon dish right behind you, as well. 226 00:12:12,440 --> 00:12:14,720 Oh, yes. This is pigeon day, today. It's a pigeon-off. 227 00:12:14,720 --> 00:12:16,000 Yes, Chef. 228 00:12:17,320 --> 00:12:19,120 Rohit is also doing pigeon. 229 00:12:19,120 --> 00:12:22,240 I like that he's making a glaze using the stout. 230 00:12:22,240 --> 00:12:24,360 It's got herbs inside of it. 231 00:12:24,360 --> 00:12:26,920 He's searing it off, making it nice and golden 232 00:12:26,920 --> 00:12:28,680 and lots of butter all over it. 233 00:12:28,680 --> 00:12:30,720 We've also got a little bit of spice in this dish, as well, 234 00:12:30,720 --> 00:12:33,520 which I was hoping was going to get some spice, because I think spice 235 00:12:33,520 --> 00:12:35,760 would work really well with stout. 236 00:12:35,760 --> 00:12:38,840 Stout sauce - he's reducing it down, of course. He understands 237 00:12:38,840 --> 00:12:40,280 that the bitterness is there. 238 00:12:40,280 --> 00:12:44,200 As long as there's enough of it and we can taste it, that's what counts. 239 00:12:46,080 --> 00:12:48,960 Right, chefs, ten minutes. 240 00:12:48,960 --> 00:12:51,400 Let's go. Let's get some food on those plates. 241 00:12:53,760 --> 00:12:57,240 I am liking the look of those, Chloe. Me, too. 242 00:12:57,240 --> 00:12:59,280 Mm-mm. 243 00:12:59,280 --> 00:13:03,600 Er, I'm just a bit worried about my ice cream not being set. 244 00:13:05,520 --> 00:13:07,120 Why did I do dessert? 245 00:13:09,720 --> 00:13:12,680 Parsnip. We've got carrots. Where's your celeriac? 246 00:13:12,680 --> 00:13:14,800 It's in the oven, roasting - just to get a bit more 247 00:13:14,800 --> 00:13:16,920 intense flavour through it. 248 00:13:16,920 --> 00:13:18,360 So far, so good. 249 00:13:20,960 --> 00:13:24,080 Right, chefs, you've got five minutes left. 250 00:13:33,000 --> 00:13:34,240 HE SIGHS 251 00:13:34,240 --> 00:13:36,400 Yeah, you need to get a move on - you've got less than 60 seconds, OK? 252 00:13:36,400 --> 00:13:37,600 Yes, Chef. 253 00:13:43,440 --> 00:13:45,680 Right, chefs. That's it. Stop cooking. 254 00:13:50,880 --> 00:13:52,240 My brother. Nice on, man. 255 00:13:52,240 --> 00:13:54,840 I don't like stout. Me neither. Neither do I. 256 00:13:54,840 --> 00:13:56,800 I had to dig. I had to dig deep. 257 00:13:56,800 --> 00:13:59,040 CHLOE LAUGHS 258 00:13:59,040 --> 00:14:01,920 First up is private chef Gaston, 259 00:14:01,920 --> 00:14:05,320 who has used the stout in a pigeon dish. 260 00:14:05,320 --> 00:14:09,440 Pigeon breast cooked in bittersweet stout and raisin sauce 261 00:14:09,440 --> 00:14:12,880 with stout, mushroom and sourdough ketchup, 262 00:14:12,880 --> 00:14:16,280 caramelised celeriac and stout puree, 263 00:14:16,280 --> 00:14:19,960 pigeon offal and stout filo-pastry tuiles 264 00:14:19,960 --> 00:14:22,560 and a pigeon and stout jus. 265 00:14:28,760 --> 00:14:31,360 The pigeon is pink. I wouldn't want it any more cooked than that. 266 00:14:31,360 --> 00:14:35,280 It's lovely. The sauce - you've got the stout in there 267 00:14:35,280 --> 00:14:37,280 and I like the sweetness of the raisins 268 00:14:37,280 --> 00:14:39,600 that cuts through that bitterness. 269 00:14:39,600 --> 00:14:41,320 It works very well. 270 00:14:41,320 --> 00:14:42,640 I like the idea of the filo - 271 00:14:42,640 --> 00:14:45,080 brushing that with the liver and some fat. 272 00:14:45,080 --> 00:14:46,680 You have great ideas, Gaston. 273 00:14:46,680 --> 00:14:48,720 I like the flavours of stout that you put 274 00:14:48,720 --> 00:14:51,280 through your pigeon dish. Thank you, Monica. 275 00:14:51,280 --> 00:14:54,240 I think you've really embraced stout in your dish. 276 00:14:54,240 --> 00:14:56,680 You've done it on the glaze that goes on the pigeon. 277 00:14:56,680 --> 00:14:58,000 Obviously, it's in your celeriac 278 00:14:58,000 --> 00:15:01,040 and is, without doubt, sitting in the back of the sauce. 279 00:15:01,040 --> 00:15:02,240 Ketchup's really, really good. 280 00:15:02,240 --> 00:15:04,200 It's actually got a little bit of texture to it. 281 00:15:04,200 --> 00:15:05,680 So I'm very happy with this. 282 00:15:05,680 --> 00:15:07,320 Thank you so much. 283 00:15:08,640 --> 00:15:13,560 I decided to push the stout to the maximum level I could. 284 00:15:13,560 --> 00:15:14,840 Why, every time I'm in front of them, 285 00:15:14,840 --> 00:15:17,320 I feel like I'm going to pass out? Hmm. 286 00:15:17,320 --> 00:15:19,320 I feel like I'm a lad, I'm going to go to the pub 287 00:15:19,320 --> 00:15:20,680 and drink some stout, now. 288 00:15:22,080 --> 00:15:28,440 Sous-chef Nkosi is serving a stout-infused roasted celeriac steak 289 00:15:28,440 --> 00:15:32,080 topped with a panko orange-zest and pine-nut crumb, 290 00:15:32,080 --> 00:15:34,600 carrots pickled in a stout liqueur 291 00:15:34,600 --> 00:15:36,560 and parsnip crisps, 292 00:15:36,560 --> 00:15:41,280 with the mash made from the crumb and celeriac trimmings, 293 00:15:41,280 --> 00:15:44,160 and a mustard, mushroom and stout cream sauce. 294 00:15:51,880 --> 00:15:54,520 Everything's beautifully cooked. Your crisps are really good. 295 00:15:54,520 --> 00:15:56,200 Celeriac is well cooked. 296 00:15:56,200 --> 00:16:00,280 The sauce, out of all of the places that you put the stout, 297 00:16:00,280 --> 00:16:02,480 is where it really does work well. 298 00:16:02,480 --> 00:16:04,600 There's a little touch of bitterness on the background there, 299 00:16:04,600 --> 00:16:06,160 but not too much. 300 00:16:06,160 --> 00:16:09,160 I think there's room here for more stout. 301 00:16:09,160 --> 00:16:13,560 I just feel it's not strong enough in the flavour 302 00:16:13,560 --> 00:16:15,200 that we were really looking for, 303 00:16:15,200 --> 00:16:17,680 especially with the celeriac. 304 00:16:17,680 --> 00:16:19,280 Your celeriac at the bottom - 305 00:16:19,280 --> 00:16:21,680 I just think maybe you could have made it thicker. 306 00:16:21,680 --> 00:16:22,920 You're calling it a steak. 307 00:16:22,920 --> 00:16:25,640 That's like thinner than a schnitzel. 308 00:16:25,640 --> 00:16:27,920 I can taste some of the stout, but I agree with Marcus - 309 00:16:27,920 --> 00:16:30,320 it could take so much more. 310 00:16:30,320 --> 00:16:32,320 Really pleased you used the trimmings 311 00:16:32,320 --> 00:16:35,200 to make this mash on the side with some of the crumb in it, 312 00:16:35,200 --> 00:16:36,680 and I like the pickling. 313 00:16:36,680 --> 00:16:40,240 I just think there's so much more that was on those tables 314 00:16:40,240 --> 00:16:41,760 that you could have brought 315 00:16:41,760 --> 00:16:44,680 and really punch it with more stout flavour. 316 00:16:46,160 --> 00:16:51,480 I see the critiques in where I could have had more flavours of the stout, 317 00:16:51,480 --> 00:16:54,240 and I kind of wish I did, maybe added a bit more of the liquid, 318 00:16:54,240 --> 00:16:57,160 or maybe just implemented like another technique of the stout 319 00:16:57,160 --> 00:17:00,360 being introduced. But, overall, I'm actually happy. 320 00:17:01,840 --> 00:17:05,680 Sous-chef Rohit is serving pigeon breast 321 00:17:05,680 --> 00:17:11,560 with a stout, fennel-seed, coriander and Chinese five-spice glaze, 322 00:17:11,560 --> 00:17:14,360 roasted parsnip topped with bacon, 323 00:17:14,360 --> 00:17:16,880 confit pigeon leg and stout crumble, 324 00:17:16,880 --> 00:17:19,400 parsnip puree, 325 00:17:19,400 --> 00:17:22,000 and a pigeon and stout jus. 326 00:17:27,160 --> 00:17:29,560 Rohit, the pigeon is perfectly cooked. 327 00:17:29,560 --> 00:17:33,000 Lovely. But if you didn't know there's stout in there, 328 00:17:33,000 --> 00:17:34,960 you wouldn't think there was anything on there. 329 00:17:34,960 --> 00:17:37,080 The sauce is really nicely made. 330 00:17:37,080 --> 00:17:39,200 It's got a lovely shine to it, 331 00:17:39,200 --> 00:17:43,400 but there's only a slight hint of stout - that little bitterness. 332 00:17:43,400 --> 00:17:48,360 I love, love, love, love the little crumb with the confited legs 333 00:17:48,360 --> 00:17:50,800 and some of the bacon running through it. But just more - 334 00:17:50,800 --> 00:17:53,000 give me more of the stout. 335 00:17:53,000 --> 00:17:55,320 Love the pigeon cookery. I like the way you cooked it on the bone. 336 00:17:55,320 --> 00:17:57,280 Lovely touch of spice in there, as well. 337 00:17:57,280 --> 00:17:58,720 Parsnip puree is delicious. 338 00:17:58,720 --> 00:18:00,760 The little garnish on top of the parsnip is delicious. 339 00:18:00,760 --> 00:18:02,000 The sauce is delicious. 340 00:18:02,000 --> 00:18:05,360 I think there's a little bit more room for the stout, especially 341 00:18:05,360 --> 00:18:06,640 on the glaze of the pigeon. 342 00:18:06,640 --> 00:18:09,160 But, having said that, it's a lovely dish. 343 00:18:09,160 --> 00:18:10,840 Thank you, Chef. 344 00:18:12,120 --> 00:18:14,440 As a plate of food-wise, it was really nice. 345 00:18:14,440 --> 00:18:18,040 But as a stout-wise, it was missing a bit. 346 00:18:18,040 --> 00:18:20,600 So from my side, I've done my best. 347 00:18:20,600 --> 00:18:22,080 It just depends. 348 00:18:23,640 --> 00:18:28,280 Junior sous-chef Chloe has used the stout in a dessert. 349 00:18:28,280 --> 00:18:32,640 A choux pastry ring with a craquelin chocolate-dough topping 350 00:18:32,640 --> 00:18:35,640 filled with stout and chocolate creme patissiere, 351 00:18:35,640 --> 00:18:38,880 stout Chantilly cream, 352 00:18:38,880 --> 00:18:41,240 with a stout and blackberry compote 353 00:18:41,240 --> 00:18:44,040 and stout-macerated blackberries, 354 00:18:44,040 --> 00:18:47,520 finished with a stout and dark chocolate sauce. 355 00:18:54,840 --> 00:18:58,240 Chloe, really like the choux pastry cooking. 356 00:18:58,240 --> 00:19:01,520 You've got stout in the compote in the bottom, 357 00:19:01,520 --> 00:19:03,400 in your chocolate creme pat, 358 00:19:03,400 --> 00:19:06,680 it's in your sauce, but it's all quite subtle 359 00:19:06,680 --> 00:19:09,880 and I think it needs to be like that when it's in a dessert. 360 00:19:09,880 --> 00:19:11,200 I really like it. 361 00:19:12,240 --> 00:19:14,840 Your cookery of the choux is excellent. The little crunchy 362 00:19:14,840 --> 00:19:17,200 chocolate topping on top, and, of course, a lovely chocolate 363 00:19:17,200 --> 00:19:20,920 sauce with that little hint of stout flavour in the background. 364 00:19:20,920 --> 00:19:22,480 And I love the little berry in there, too. 365 00:19:22,480 --> 00:19:25,520 It sort of needs that fruitiness to break down the powerful flavours 366 00:19:25,520 --> 00:19:27,640 of the chocolate and the stout working together. 367 00:19:27,640 --> 00:19:29,760 It's a very well-made, accomplished dessert 368 00:19:29,760 --> 00:19:32,000 and you've certainly ticked the box of stout. 369 00:19:32,000 --> 00:19:34,040 Thank you, Chef. Well done. Thank you. 370 00:19:35,960 --> 00:19:39,560 Pastry work is definitely risky in any round, 371 00:19:39,560 --> 00:19:41,160 especially in an invention test. 372 00:19:41,160 --> 00:19:43,440 Smashed it. Well done. 373 00:19:43,440 --> 00:19:45,560 But I think it really paid off. 374 00:19:47,000 --> 00:19:51,680 Finally, it's head chef Gareth, who has also made a dessert. 375 00:19:51,680 --> 00:19:56,920 Stout caramel under a milk chocolate and stout cremeux set cream 376 00:19:56,920 --> 00:19:59,880 topped with crumbled buckwheat cake, 377 00:19:59,880 --> 00:20:02,160 salted peanut brittle 378 00:20:02,160 --> 00:20:04,200 and a stout ice cream. 379 00:20:05,560 --> 00:20:07,120 Is it supposed to look like this? 380 00:20:08,240 --> 00:20:09,640 No, Chef. No. 381 00:20:09,640 --> 00:20:12,280 Things didn't set in time the way I would like them to set, 382 00:20:12,280 --> 00:20:14,880 but I'm happy with how they all taste together. 383 00:20:14,880 --> 00:20:16,720 OK. Well, let's see. 384 00:20:22,040 --> 00:20:23,240 If the cremeux had been set, 385 00:20:23,240 --> 00:20:25,920 you'd have hit the nail right on the head with this. 386 00:20:25,920 --> 00:20:27,440 The flavour of the of the stout, 387 00:20:27,440 --> 00:20:29,160 without a doubt, is working in this dish. 388 00:20:29,160 --> 00:20:31,200 The ice cream tastes of it, the caramel tastes of it, 389 00:20:31,200 --> 00:20:32,480 the cremeux's got it in there 390 00:20:32,480 --> 00:20:35,320 and, of course, the buckwheat as well. Good effort. 391 00:20:36,320 --> 00:20:39,960 Your ice cream with the stout is delightful. 392 00:20:39,960 --> 00:20:42,600 And I like that that's not overly sweet. 393 00:20:42,600 --> 00:20:45,760 The caramel is sweet, but when you get the bitterness 394 00:20:45,760 --> 00:20:48,560 of the stout, it cuts through it. 395 00:20:48,560 --> 00:20:50,040 Shame about your presentation, 396 00:20:50,040 --> 00:20:52,760 but I love that you can taste all the stout throughout. 397 00:20:54,560 --> 00:20:57,760 The judges' feedback was exactly what I thought it would be. 398 00:20:57,760 --> 00:21:00,240 I'm happy with how everything tasted - 399 00:21:00,240 --> 00:21:04,640 it's just a case of not having enough time to set everything. 400 00:21:07,680 --> 00:21:09,800 Some great results during this invention test. 401 00:21:09,800 --> 00:21:12,400 I love the flavours that we got from the stouts. 402 00:21:12,400 --> 00:21:16,440 I thought, overall, great standard from our chefs. 403 00:21:16,440 --> 00:21:19,800 Who's your favourite chef? I thought Chloe did so well. 404 00:21:19,800 --> 00:21:21,120 Choux pastry. 405 00:21:21,120 --> 00:21:24,280 And then, of course, the stout in that creme pat 406 00:21:24,280 --> 00:21:27,280 and the chocolate sauce - just brilliant. 407 00:21:27,280 --> 00:21:30,240 Chloe, for me, deserves to go through. Hm. 408 00:21:30,240 --> 00:21:32,120 I'm going to throw a name out there. Gaston. 409 00:21:32,120 --> 00:21:35,920 I absolutely loved his pigeon dish. Um, it was beautiful, clever. 410 00:21:35,920 --> 00:21:37,880 Loved the little glaze he put on top. 411 00:21:37,880 --> 00:21:40,560 Sauce was very, very good and, of course, that lovely celery puree. 412 00:21:40,560 --> 00:21:42,640 I agree. He should be through. 413 00:21:42,640 --> 00:21:46,200 Gareth. His cremeux just wasn't quite set enough. 414 00:21:46,200 --> 00:21:49,520 But when it comes to stout, it certainly had that in abundance. 415 00:21:49,520 --> 00:21:51,360 The bitter chocolate with the stout 416 00:21:51,360 --> 00:21:53,680 and then, in the ice cream, delightful. 417 00:21:53,680 --> 00:21:56,400 The stout singing through this dessert. Hm. 418 00:21:56,400 --> 00:21:58,040 Nkosi - plant-based dish. 419 00:21:58,040 --> 00:21:59,760 Very nice. Sauce was delicious. 420 00:21:59,760 --> 00:22:01,360 There just wasn't enough stout for me. 421 00:22:01,360 --> 00:22:02,640 Nkosi didn't hit the brief. 422 00:22:02,640 --> 00:22:06,280 We wanted stout, but it was just shy of that. 423 00:22:06,280 --> 00:22:09,080 Rohit. Beautiful skill on display. 424 00:22:09,080 --> 00:22:10,520 Beautifully cooked pigeon. 425 00:22:10,520 --> 00:22:14,080 But I just thought he could have been braver because everything 426 00:22:14,080 --> 00:22:15,880 on the plate was wonderful - 427 00:22:15,880 --> 00:22:18,080 just screaming out, "More stout." 428 00:22:19,360 --> 00:22:22,440 Who do we want to cook for our critics? 429 00:22:24,720 --> 00:22:27,280 If I was to go home today, I would be a little bit disappointed 430 00:22:27,280 --> 00:22:29,200 that I didn't showcase the brief. 431 00:22:29,200 --> 00:22:34,160 So there's little things where I could have elevated it. 432 00:22:34,160 --> 00:22:38,360 I don't know if I've done enough to go through today, but 433 00:22:38,360 --> 00:22:40,120 I'm happy with what I've done 434 00:22:40,120 --> 00:22:43,880 and if I do go through, that would be amazing. 435 00:22:43,880 --> 00:22:46,440 If I move for the next step, then I have to show them that 436 00:22:46,440 --> 00:22:49,680 I'm not going to hold back and I'm just going to go all in. 437 00:23:00,120 --> 00:23:01,640 Chefs, welcome back. 438 00:23:01,640 --> 00:23:04,400 It was a fantastic cook-off. You put everything into the kitchen. 439 00:23:04,400 --> 00:23:06,000 It was great. Well done. 440 00:23:06,000 --> 00:23:08,600 But, as you know, we can only take four chefs through 441 00:23:08,600 --> 00:23:09,800 to cook for the critics 442 00:23:09,800 --> 00:23:13,480 and, sadly, we are going to have to lose one of you. 443 00:23:14,720 --> 00:23:18,040 The chef leaving the competition is... 444 00:23:23,760 --> 00:23:25,760 ..Nkosi. 445 00:23:25,760 --> 00:23:27,320 Nkosi, thank you very much. 446 00:23:27,320 --> 00:23:30,720 It was very, very tight margins, but thank you. 447 00:23:37,320 --> 00:23:40,280 Yeah, I'm feeling a bit mixed emotions. 448 00:23:40,280 --> 00:23:44,280 But, I mean, overall, I think I did the best I could. 449 00:23:44,280 --> 00:23:47,000 Never tasted stout, don't drink it, 450 00:23:47,000 --> 00:23:48,920 I don't really like it like that. 451 00:23:48,920 --> 00:23:49,960 You win some you lose some. 452 00:23:49,960 --> 00:23:52,200 That's how the game goes, you know what I mean? 453 00:23:52,200 --> 00:23:54,320 It is what it is. 454 00:23:54,320 --> 00:23:59,000 Congratulations, you four. You now get to cook for our critics. 455 00:23:59,000 --> 00:24:01,880 You've got to be ready. They won't miss a trick. 456 00:24:01,880 --> 00:24:04,600 Well done, guys. OTHERS: Oh! ROHIT: Well done, chefs. 457 00:24:12,920 --> 00:24:16,080 Chefs, welcome to your critics round. 458 00:24:16,080 --> 00:24:18,360 It is, without doubt, one of the toughest rounds 459 00:24:18,360 --> 00:24:22,600 of this competition, so you've got to make it count. 460 00:24:22,600 --> 00:24:27,240 Today, you are cooking for some of the best critics in the country - 461 00:24:27,240 --> 00:24:30,120 Leyla Kazim, Jay Rayner 462 00:24:30,120 --> 00:24:31,680 and William Sitwell. 463 00:24:34,840 --> 00:24:38,720 You'll be fine. Just cook at your best. 464 00:24:38,720 --> 00:24:41,640 At the end of this, three of you will be going through 465 00:24:41,640 --> 00:24:46,360 to knockout week, which means one of you will be leaving us. 466 00:24:46,360 --> 00:24:48,280 One hour and 15 minutes - 467 00:24:48,280 --> 00:24:50,160 two courses for our critics. 468 00:24:50,160 --> 00:24:51,560 Off you go. 469 00:24:59,960 --> 00:25:03,200 It's a pretty big day. I've got a lot of work to do, 470 00:25:03,200 --> 00:25:07,120 early doors. I need everything on sort of five minutes ago. 471 00:25:08,560 --> 00:25:12,040 I think the fact that I've done fairly well in the competition, 472 00:25:12,040 --> 00:25:15,880 so far, is just feeding my passion for being a chef. 473 00:25:15,880 --> 00:25:18,280 It's just really driving home the fact that, like, 474 00:25:18,280 --> 00:25:22,280 this is what I'm meant to be doing. Like, I'm meant to be here. 475 00:25:25,640 --> 00:25:27,520 Chloe, looking very busy already. 476 00:25:27,520 --> 00:25:31,960 I'm making some pan-seared scallops with a corn, mezcal 477 00:25:31,960 --> 00:25:33,680 and tomatillo salsa. 478 00:25:33,680 --> 00:25:36,640 We have home-made tortilla chips and avocado puree. 479 00:25:36,640 --> 00:25:39,880 Mezcal? Mezcal is like a smoky tequila. 480 00:25:39,880 --> 00:25:42,280 Sort of like a tequila on steroids. 481 00:25:42,280 --> 00:25:43,760 Strong? Strong. 482 00:25:43,760 --> 00:25:46,520 I had two very close friends on the Channel Islands 483 00:25:46,520 --> 00:25:48,400 and, yeah, they're really, really good cooks, 484 00:25:48,400 --> 00:25:49,640 they love Mexican food. 485 00:25:49,640 --> 00:25:53,400 So this dish is in honour of them and what they taught me. 486 00:25:53,400 --> 00:25:58,080 And then I'm doing a pork loin with a soy and celeriac puree, 487 00:25:58,080 --> 00:26:02,040 apple and miso ketchup and a pork jus. 488 00:26:02,040 --> 00:26:04,480 Wow. Your two dishes, Chloe, have you practised them? 489 00:26:04,480 --> 00:26:06,280 My mum's kitchen was a mess. 490 00:26:06,280 --> 00:26:08,480 I had pans outside in the garden 491 00:26:08,480 --> 00:26:10,200 cos I ran out of space 492 00:26:10,200 --> 00:26:12,440 and I had to fight the dog off. 493 00:26:16,480 --> 00:26:18,080 Chloe's dishes are a little bit different. 494 00:26:18,080 --> 00:26:19,800 We're seeing a different side to her cookery. 495 00:26:19,800 --> 00:26:23,120 Scallops with salsa, tortilla chips. I love the sound of that. 496 00:26:23,120 --> 00:26:24,720 Salsa-based dishes, 497 00:26:24,720 --> 00:26:26,000 heat and chillies - 498 00:26:26,000 --> 00:26:28,160 scallop is a perfect accompaniment. 499 00:26:28,160 --> 00:26:30,920 Chloe's using tomatillos in her salsa. 500 00:26:30,920 --> 00:26:32,560 These are green tomatoes. 501 00:26:32,560 --> 00:26:35,320 These are going to bring a real sharpness to it. 502 00:26:35,320 --> 00:26:37,960 As well as tequila. 503 00:26:37,960 --> 00:26:39,320 She had me at tequila. 504 00:26:39,320 --> 00:26:41,400 No, no, she had me at the scallops. 505 00:26:44,280 --> 00:26:46,360 Chloe's main course is pork. 506 00:26:46,360 --> 00:26:48,480 She's trimmed it up beautifully, 507 00:26:48,480 --> 00:26:51,520 and she's rolled it up to make sure it holds its form. 508 00:26:51,520 --> 00:26:55,320 She's got a beautiful layer of fat that she's kept on there. 509 00:26:55,320 --> 00:26:57,600 Pork loin tends to be actually quite lean, 510 00:26:57,600 --> 00:26:59,000 and you have to be very careful 511 00:26:59,000 --> 00:27:00,880 that it doesn't dry out when you cook it. 512 00:27:00,880 --> 00:27:02,840 Apple and miso ketchup - really interesting. 513 00:27:02,840 --> 00:27:05,280 Good umami. We know fruit goes with pork, 514 00:27:05,280 --> 00:27:07,000 but just beefing that ketchup up 515 00:27:07,000 --> 00:27:09,960 with a little bit of miso paste is a fabulous idea. 516 00:27:14,520 --> 00:27:16,080 I'm really excited to cook for the critics. 517 00:27:16,080 --> 00:27:18,240 This is the time where I can show 518 00:27:18,240 --> 00:27:21,120 what I've got and how far I've come in my journey. 519 00:27:22,200 --> 00:27:24,760 Rohit. Yes, Chef. How are you feeling? 520 00:27:24,760 --> 00:27:27,120 I just need to calm the nerves a bit down. 521 00:27:27,120 --> 00:27:29,800 I've never cooked for any food critic before. OK. 522 00:27:29,800 --> 00:27:31,440 What are you cooking, Rohit? 523 00:27:31,440 --> 00:27:35,320 For the starters, I'm doing textures of asparagus with a microwave 524 00:27:35,320 --> 00:27:36,920 sponge with lemon juice in it. 525 00:27:36,920 --> 00:27:39,160 What? Did you just say microwave sponge? 526 00:27:39,160 --> 00:27:40,440 Yeah. 527 00:27:43,400 --> 00:27:46,080 Rohit's starters is textures of asparagus, 528 00:27:46,080 --> 00:27:48,680 so charred asparagus, where you getting that almost 529 00:27:48,680 --> 00:27:51,240 barbecue-esque style flavour. 530 00:27:51,240 --> 00:27:55,880 Asparagus cream is about retaining the beautiful essence of asparagus. 531 00:27:55,880 --> 00:27:58,520 And we've also got his asparagus salsa. 532 00:27:58,520 --> 00:28:00,440 That's where the lemon juice and the hazelnuts 533 00:28:00,440 --> 00:28:01,680 will come into the equation. 534 00:28:01,680 --> 00:28:04,600 And the REAL interesting point about this asparagus dish 535 00:28:04,600 --> 00:28:08,120 is the microwave lemon sponge. 536 00:28:08,120 --> 00:28:12,640 We're talking about a lemon cake with asparagus on a starter. 537 00:28:12,640 --> 00:28:16,000 There's certainly going to be a point of difference. 538 00:28:16,000 --> 00:28:19,480 The main course is going to be confit monkfish 539 00:28:19,480 --> 00:28:20,960 rolled in a celeriac ash. 540 00:28:20,960 --> 00:28:25,360 Then I've got a monkfish mousse and a pickled celeriac millefeuille. 541 00:28:25,360 --> 00:28:27,480 Rohit has got beautiful monkfish here. 542 00:28:27,480 --> 00:28:29,200 He's going to confit it 543 00:28:29,200 --> 00:28:32,000 and he's making an ash from the trimmings of celeriac. 544 00:28:32,000 --> 00:28:34,360 You cook them until they go completely black. 545 00:28:34,360 --> 00:28:36,720 So it has this bitterness. 546 00:28:36,720 --> 00:28:39,120 He's then going to roll the fish in it. 547 00:28:39,120 --> 00:28:42,440 That's going to look quite dramatic. 548 00:28:42,440 --> 00:28:44,520 Rohit is then making a monkfish mousse. 549 00:28:44,520 --> 00:28:48,240 He's got celeriac, which he's pickling and he's using it as layers 550 00:28:48,240 --> 00:28:51,160 like a millefeuille, piping the mousse in between it. 551 00:28:51,160 --> 00:28:53,240 And then he said he's going to steam it. 552 00:28:53,240 --> 00:28:55,080 I love the sound of that. 553 00:28:56,040 --> 00:28:57,520 When you say the word mousse, 554 00:28:57,520 --> 00:29:01,360 you're looking for a soft, delicate flavour. 555 00:29:01,360 --> 00:29:04,960 It's got to be light and smooth and delicious. 556 00:29:04,960 --> 00:29:07,800 I actually quite like the way your dishes are sounding. 557 00:29:07,800 --> 00:29:10,800 It's just very different to what we've seen from you, so far. 558 00:29:10,800 --> 00:29:13,280 When I came here after finishing my engineering, I... 559 00:29:13,280 --> 00:29:15,800 The first kitchen I entered was an Italian kitchen. 560 00:29:15,800 --> 00:29:18,960 So, like, a lot of lemons and asparagus and hazelnuts - 561 00:29:18,960 --> 00:29:20,560 they use a lot in Italy. 562 00:29:20,560 --> 00:29:23,240 It's very close to my heart. So if I'm not cooking Indian, 563 00:29:23,240 --> 00:29:25,040 I'll definitely be cooking Italian, for sure. 564 00:29:25,040 --> 00:29:27,680 Do you know what they say about Italian cuisine? 565 00:29:27,680 --> 00:29:29,360 Keep it simple. Yes, Chef. 566 00:29:29,360 --> 00:29:32,680 That doesn't sound like your two dishes to me. 567 00:29:36,440 --> 00:29:40,920 I am burning calories for my summer body. 568 00:29:40,920 --> 00:29:43,600 Cooking for the critics, oh, my God, it triggers so much 569 00:29:43,600 --> 00:29:46,760 insecurity and fear of rejection. But this is the competition, 570 00:29:46,760 --> 00:29:48,480 I'm a chef, we are here for feedback, 571 00:29:48,480 --> 00:29:49,920 so this is what's important. 572 00:29:49,920 --> 00:29:52,520 Today, I have an exciting dish for them, so I'm looking forward 573 00:29:52,520 --> 00:29:54,000 to know what they think. 574 00:29:55,400 --> 00:29:58,040 Gaston, how are you? I am feeling OK. 575 00:29:58,040 --> 00:29:59,360 A bit more stressed than usual. 576 00:29:59,360 --> 00:30:02,200 I went for risky, so I'm making a pie'scargot - 577 00:30:02,200 --> 00:30:04,160 a shepherd's pie made with snails. 578 00:30:04,160 --> 00:30:06,800 Nice! Oh. It's very camp. It's very me. 579 00:30:06,800 --> 00:30:10,080 It's... It's the union of France and United Kingdom. 580 00:30:10,080 --> 00:30:11,880 Oh, that's a great idea. Sounds great. 581 00:30:11,880 --> 00:30:15,960 I know snails is not the favourite protein for everybody, but I think 582 00:30:15,960 --> 00:30:19,040 we underestimate how much snails is a good substitute for protein, 583 00:30:19,040 --> 00:30:21,960 because it's having the lowest impact on the footprint 584 00:30:21,960 --> 00:30:24,400 with the CO2. Snails for everyone. 585 00:30:28,280 --> 00:30:29,960 First course - pie escargot. 586 00:30:29,960 --> 00:30:32,200 It's a take on the great British shepherd's pie, 587 00:30:32,200 --> 00:30:35,000 which I think sounds fabulous. 588 00:30:35,000 --> 00:30:38,120 Snails is actually having a lack of flavour, so we have to make sure 589 00:30:38,120 --> 00:30:41,080 that we flavour the sauce, we bring flavour to the snails. 590 00:30:41,080 --> 00:30:44,880 It's quite chewy. That's why, to not provoke the critics, I will chop 591 00:30:44,880 --> 00:30:48,160 the snails so it's not too intense for them when they eat that. 592 00:30:48,160 --> 00:30:50,880 I just... I just hope it's going to work. 593 00:30:50,880 --> 00:30:53,800 Not everyone is going to be a fan of snails. 594 00:30:53,800 --> 00:30:56,160 For me, they need to be sauteed off. 595 00:30:56,160 --> 00:30:58,080 It needs a bit of crispiness in it. 596 00:30:58,080 --> 00:30:59,920 I don't like it when they're just too soft. 597 00:30:59,920 --> 00:31:02,720 They can have a slimy texture if they're not cooked through. 598 00:31:02,720 --> 00:31:03,920 OK. 599 00:31:03,920 --> 00:31:06,880 I'm confident so far, so let's keep this smooth. 600 00:31:06,880 --> 00:31:09,640 Gaston's main course - hake fillet. 601 00:31:09,640 --> 00:31:11,080 Hake is a very underrated fish, 602 00:31:11,080 --> 00:31:13,120 but if you overcook it, it will flake apart. 603 00:31:13,120 --> 00:31:16,200 He's got to make sure it holds together. 604 00:31:16,200 --> 00:31:19,440 Gaston has also got stuffed cabbage. Inside the cabbage, 605 00:31:19,440 --> 00:31:21,120 we've got the belly of the hake, 606 00:31:21,120 --> 00:31:23,520 we've got more cabbage, some white wine, 607 00:31:23,520 --> 00:31:27,600 and it's just all cooked together and then formed into a ball, 608 00:31:27,600 --> 00:31:29,880 which will be wonderful. 609 00:31:29,880 --> 00:31:32,280 And just to finish the dish, we've got a beurre blanc finished 610 00:31:32,280 --> 00:31:35,880 with a little bit of caviar roe and a touch of dill oil. 611 00:31:35,880 --> 00:31:37,800 Sounds exquisite. 612 00:31:44,360 --> 00:31:46,440 So I've just got my lamb cooking now, because that's 613 00:31:46,440 --> 00:31:49,320 going to take time and, to be honest with you, 614 00:31:49,320 --> 00:31:51,080 it'd be pretty embarrassing going back to Wales 615 00:31:51,080 --> 00:31:52,360 if I mess up some lamb. 616 00:31:53,760 --> 00:31:55,720 I think this round's now a fresh start for me. 617 00:31:55,720 --> 00:31:59,440 I want to go forward, push on and show them 618 00:31:59,440 --> 00:32:00,920 that I really can cook. 619 00:32:02,000 --> 00:32:04,280 Even though there's three other great chefs here, 620 00:32:04,280 --> 00:32:07,160 I really want to stand out from the crowd and I really want to... 621 00:32:07,160 --> 00:32:08,960 I really want to nail this. 622 00:32:10,480 --> 00:32:13,640 Today, Chef, I'm serving you a raw, hand-dived scallop 623 00:32:13,640 --> 00:32:15,720 dressed with elderflower vinegar, 624 00:32:15,720 --> 00:32:17,080 served with an ajo blanco 625 00:32:17,080 --> 00:32:18,800 and seasoned with the scallop roe itself. 626 00:32:18,800 --> 00:32:20,920 And I've also got some compressed apple going through there, too. 627 00:32:20,920 --> 00:32:25,760 OK. It screams of summertime and the seaside. 628 00:32:25,760 --> 00:32:28,840 Followed by? Well, I wouldn't be a Welshman without serving you lamb 629 00:32:28,840 --> 00:32:31,920 at some point, Chef. So I'm serving you a cannon of lamb, 630 00:32:31,920 --> 00:32:33,360 a carrot-top salsa verde 631 00:32:33,360 --> 00:32:35,040 with a lamb-fat braised carrot. 632 00:32:35,040 --> 00:32:37,640 And then on the side you're going to get my take on a shepherd's pie. 633 00:32:37,640 --> 00:32:40,240 Oh! Two takes on shepherd's pie. 634 00:32:40,240 --> 00:32:43,560 This is using produce that's amazing in my local area 635 00:32:43,560 --> 00:32:45,560 and I'd really like to showcase that. 636 00:32:45,560 --> 00:32:48,360 How are you feeling knowing you've got those three critics 637 00:32:48,360 --> 00:32:49,600 waiting to try your food? 638 00:32:49,600 --> 00:32:51,800 Jay Rayner daunts me, but he put out a review of Cardiff 639 00:32:51,800 --> 00:32:54,440 a couple of years ago, saying the best place to eat in Cardiff 640 00:32:54,440 --> 00:32:56,760 was the fast-food joint on the train to Bristol. 641 00:32:56,760 --> 00:33:00,120 I'm here to show him he's wrong. Wow. Can I say something? 642 00:33:00,120 --> 00:33:02,480 Don't mention that when you go in there. Yeah. No, no. 643 00:33:02,480 --> 00:33:03,720 I might not. 644 00:33:06,600 --> 00:33:09,920 Gareth is starting off with a lovely scallop dish. 645 00:33:09,920 --> 00:33:11,360 It's almost like a ceviche. 646 00:33:11,360 --> 00:33:14,440 He's going to cure it in a bit of elderflower vinegar, 647 00:33:14,440 --> 00:33:17,640 a bit of oil. He's got apple running through this dish. 648 00:33:17,640 --> 00:33:20,840 He's dicing it up and folding it through the raw scallop. 649 00:33:20,840 --> 00:33:24,000 Apple works great with scallop. 650 00:33:24,000 --> 00:33:26,760 And, of course, on the other side, you've got the ajo blanco. 651 00:33:26,760 --> 00:33:29,040 Beautiful, cold Spanish soup - 652 00:33:29,040 --> 00:33:32,760 white soup - that's got garlic, almond and bread running through. 653 00:33:32,760 --> 00:33:35,280 It will be a combination that will definitely work, as long 654 00:33:35,280 --> 00:33:38,560 as Gareth hits all the right notes of seasoning and preparation. 655 00:33:40,800 --> 00:33:44,040 His main course - he wants to show off more of Wales, he says, 656 00:33:44,040 --> 00:33:45,880 so he's doing Welsh lamb. 657 00:33:45,880 --> 00:33:47,880 Lamb's got to be beautifully seared, 658 00:33:47,880 --> 00:33:49,080 the fat rendered down 659 00:33:49,080 --> 00:33:51,280 and, of course, rested. 660 00:33:51,280 --> 00:33:54,440 Lamb-fat carrot. What is there not to love about that? 661 00:33:54,440 --> 00:33:56,600 He's going to be finishing that with a little bit 662 00:33:56,600 --> 00:34:00,160 of black garlic and we've also got a little bit of goat curd. 663 00:34:00,160 --> 00:34:02,080 Fantastic. 664 00:34:02,080 --> 00:34:03,920 This is a once-in-a-career opportunity 665 00:34:03,920 --> 00:34:05,760 and now I'm not letting myself down. 666 00:34:13,480 --> 00:34:16,080 The name of this competition is MasterChef: The Professionals, 667 00:34:16,080 --> 00:34:18,400 and that's what I'm looking for - professionalism. 668 00:34:18,400 --> 00:34:22,120 These contestants have done stuff in kitchens for a long time 669 00:34:22,120 --> 00:34:24,360 and now they need to serve up something 670 00:34:24,360 --> 00:34:27,480 that will knock my proverbial socks off. 671 00:34:29,680 --> 00:34:31,720 I want to see something new. 672 00:34:31,720 --> 00:34:35,160 As ever, I don't want to be experimented on unsuccessfully. 673 00:34:37,320 --> 00:34:39,960 You know the scene from that excellent film Ratatouille, 674 00:34:39,960 --> 00:34:43,040 when the critic is served a plate of food 675 00:34:43,040 --> 00:34:45,200 that allows him to time travel 676 00:34:45,200 --> 00:34:46,800 to a different moment in his life 677 00:34:46,800 --> 00:34:49,120 because he's so overwhelmed with emotion? 678 00:34:49,120 --> 00:34:50,800 That is what I want today. 679 00:34:52,360 --> 00:34:53,960 Cheers. Cheers. 680 00:34:55,360 --> 00:34:57,720 Chloe, ten minutes before your first course. How's it looking? 681 00:34:57,720 --> 00:34:59,800 Sauce is done. Puree's done. Tortillas? 682 00:34:59,800 --> 00:35:01,320 Got to deep fry. OK. 683 00:35:01,320 --> 00:35:03,280 And then cook scallops and I'm done. 684 00:35:03,280 --> 00:35:05,600 Don't lose track of time, OK? Yes, Chef. 685 00:35:05,600 --> 00:35:10,120 So Chloe is starting with a distinct Mexican vibe. 686 00:35:11,920 --> 00:35:14,640 To me, the most important thing are those scallops. 687 00:35:14,640 --> 00:35:19,160 You want them seared on all sides, a little bit translucent inside. 688 00:35:19,160 --> 00:35:22,400 Chloe, you've got three minutes to go. How are we looking? 689 00:35:22,400 --> 00:35:25,080 OK. Scallops are having a nice little rest. 690 00:35:25,080 --> 00:35:26,640 I wish I could. 691 00:35:29,280 --> 00:35:31,720 The tomatillo salsa with mezcal - 692 00:35:31,720 --> 00:35:33,920 that will be a nice bit of vibrancy. 693 00:35:33,920 --> 00:35:36,840 I want some heat from that salsa. 694 00:35:36,840 --> 00:35:39,680 Are you pleased? Yeah. It's really good, really zingy. 695 00:35:41,320 --> 00:35:44,360 We are good to go. 696 00:35:44,360 --> 00:35:47,600 Deep breath. Look 'em in the eye. Show no fear. 697 00:35:47,600 --> 00:35:49,440 Yes, Chef. Thank you. 698 00:35:53,040 --> 00:35:55,000 Hi. Hey! Afternoon. 699 00:35:55,000 --> 00:35:56,040 Afternoon. 700 00:35:57,720 --> 00:36:01,200 Today, I've cooked for you some pan-seared scallops 701 00:36:01,200 --> 00:36:04,200 with a corn, tomatillo and mezcal salsa, 702 00:36:04,200 --> 00:36:07,600 home-made tortilla chips and avocado puree. 703 00:36:07,600 --> 00:36:09,880 Please enjoy. CRITICS: Thank you. See you soon. 704 00:36:09,880 --> 00:36:11,320 Thanks. 705 00:36:16,560 --> 00:36:19,080 So the key thing with the scallop dish is - 706 00:36:19,080 --> 00:36:21,320 has the cook done justice to the scallops? 707 00:36:21,320 --> 00:36:24,920 And she absolutely has. They're just a little translucent inside, 708 00:36:24,920 --> 00:36:27,560 they're crisp and crusty on the outside. 709 00:36:27,560 --> 00:36:29,680 The tortilla chips she has made herself 710 00:36:29,680 --> 00:36:31,720 and there's a good flavour to them. 711 00:36:31,720 --> 00:36:33,080 I really like this. 712 00:36:33,080 --> 00:36:35,760 There isn't enough power in the salsa. 713 00:36:35,760 --> 00:36:39,160 I'm getting a little bit of lime, a little bit of coriander. 714 00:36:39,160 --> 00:36:41,800 I just don't think it's singing. 715 00:36:41,800 --> 00:36:44,560 The thing I do like is that avocado puree. 716 00:36:44,560 --> 00:36:46,880 There's a real nice acidity to it. 717 00:36:46,880 --> 00:36:50,440 But if I'm reading a menu that is screaming Mexican, 718 00:36:50,440 --> 00:36:52,520 I want real bright zing, 719 00:36:52,520 --> 00:36:55,160 probably a little bit of heat. But she kind of didn't get 720 00:36:55,160 --> 00:36:56,800 to that final destination. 721 00:36:56,800 --> 00:36:59,440 But, otherwise, it's a really good effort. 722 00:37:00,680 --> 00:37:03,880 MONICA: My scallop, perfectly cooked with the spices around it. 723 00:37:03,880 --> 00:37:06,280 The salsa has got a sharpness. 724 00:37:06,280 --> 00:37:08,880 It's just missing a little bit more heat 725 00:37:08,880 --> 00:37:11,400 of that wonderful alcohol that she's used. 726 00:37:11,400 --> 00:37:14,120 I like that. Fresh avocado with zing. 727 00:37:14,120 --> 00:37:16,240 Of course, that little tortilla chip. 728 00:37:16,240 --> 00:37:18,120 I think it's a lovely little starter. 729 00:37:19,880 --> 00:37:22,400 Chloe, 15 minutes for your main course. 730 00:37:22,400 --> 00:37:24,280 Don't leave it too long before you get that meat in the pan, though. 731 00:37:24,280 --> 00:37:26,520 Yes, Chef. All right, good luck. 732 00:37:26,520 --> 00:37:29,120 JAY: My main issue with this is pork loin 733 00:37:29,120 --> 00:37:31,840 is a dull cut, which may explain 734 00:37:31,840 --> 00:37:36,040 why there are three big-fisted sauces sitting on this plate. 735 00:37:36,040 --> 00:37:38,720 Celeriac puree, there's an apple and miso ketchup 736 00:37:38,720 --> 00:37:40,080 and there's a pork jus. 737 00:37:40,080 --> 00:37:42,600 How are we looking? We're OK. Yeah? 738 00:37:42,600 --> 00:37:44,720 Just want to make sure everything's tasty. 739 00:37:44,720 --> 00:37:47,760 I don't think I've ever had miso with apple before. 740 00:37:47,760 --> 00:37:50,360 So this I'm excited for. 741 00:37:51,560 --> 00:37:55,720 What this dish needs is something to bring it together, to unify. 742 00:37:55,720 --> 00:37:57,080 You've got two minutes left. 743 00:37:57,080 --> 00:37:59,840 A lot is resting on that pork jus, for me. 744 00:38:02,120 --> 00:38:04,000 Breathe. Breathe. 745 00:38:07,640 --> 00:38:08,920 Happy? 746 00:38:10,080 --> 00:38:12,920 Yeah. I'd best move before I change my mind. 747 00:38:12,920 --> 00:38:14,880 OK, go. Cool. 748 00:38:19,400 --> 00:38:21,080 Hello, again. 749 00:38:23,960 --> 00:38:25,080 Thank you. 750 00:38:25,080 --> 00:38:28,600 So, for your main course, I've cooked for you a pork loin 751 00:38:28,600 --> 00:38:32,080 with a celeriac and soy puree, 752 00:38:32,080 --> 00:38:34,040 apple and miso ketchup, 753 00:38:34,040 --> 00:38:38,480 some crispy shallots and grilled spring onions with a pork jus. 754 00:38:39,760 --> 00:38:42,800 Please enjoy. CRITICS: Thank you. Thank you. Cheers. 755 00:38:48,080 --> 00:38:51,440 The pork is tough, 756 00:38:51,440 --> 00:38:54,840 but she's got some nice things on here. 757 00:38:54,840 --> 00:38:56,680 I really like the celeriac puree. 758 00:38:56,680 --> 00:38:59,680 The flavour of celeriac is really coming through. 759 00:38:59,680 --> 00:39:04,240 Chloe could market that apple and miso ketchup. 760 00:39:04,240 --> 00:39:05,480 Delicious. 761 00:39:05,480 --> 00:39:07,920 Crispy onions are always a delight. 762 00:39:07,920 --> 00:39:12,360 Look, there's nothing intrinsically wrong about anything on this dish. 763 00:39:12,360 --> 00:39:15,320 My pork is actually nice. There's a nice bit of fat on it. 764 00:39:15,320 --> 00:39:18,600 A really lovely, rich, wet pork jus. 765 00:39:18,600 --> 00:39:21,440 But if you're going to come into MasterChef, 766 00:39:21,440 --> 00:39:25,640 you've got to throw your biggest, boldest ideas at the plate. 767 00:39:25,640 --> 00:39:28,200 You've got to be a bit more ambitious. 768 00:39:28,200 --> 00:39:30,080 I think the cooking of the pork is nice. 769 00:39:30,080 --> 00:39:32,000 The purees are lovely and smooth. 770 00:39:32,000 --> 00:39:34,760 What I'm finding is the things I wanted to taste - 771 00:39:34,760 --> 00:39:36,920 the miso, the soy running through that - 772 00:39:36,920 --> 00:39:38,640 they're just a bit shy on the plate. 773 00:39:38,640 --> 00:39:41,000 It's a lovely dish, it's beautifully cooked. 774 00:39:41,000 --> 00:39:44,400 Chloe's just shy of hitting the mark of, like, yummy-yummy factor. 775 00:39:45,920 --> 00:39:48,400 Emotionally, I feel a bit drained. 776 00:39:48,400 --> 00:39:51,760 I feel like I need a nap, a shower, 777 00:39:51,760 --> 00:39:55,720 and, yeah, I kind of feel like I need a drink. 778 00:39:58,240 --> 00:40:01,560 Rohit. Yes, Chef. You've got 15 minutes before your first course 779 00:40:01,560 --> 00:40:03,880 needs to be served. Are you going to be on time? 780 00:40:03,880 --> 00:40:06,680 Just on time, Chef. Just on time. 781 00:40:06,680 --> 00:40:08,240 You've got to admire someone who says, 782 00:40:08,240 --> 00:40:11,560 "I'm going to do asparagus three ways and serve it with a pudding." 783 00:40:11,560 --> 00:40:15,480 I'm not sure I've had a lemon sponge in a savoury dish before. 784 00:40:16,760 --> 00:40:18,320 Sorry, I cut myself. 785 00:40:18,320 --> 00:40:20,240 Can I get a plaster, please? 786 00:40:20,240 --> 00:40:22,880 Is it bad? It's not stopping? 787 00:40:22,880 --> 00:40:25,320 I think the stress took over, so I just, I think, 788 00:40:25,320 --> 00:40:27,040 took that little bit tip off. 789 00:40:27,040 --> 00:40:29,280 Just hold it tight. 790 00:40:29,280 --> 00:40:30,880 Is he OK? Bless him. 791 00:40:32,560 --> 00:40:35,800 We have to stop the clock, but this could knock his confidence. 792 00:40:35,800 --> 00:40:38,640 That looks like a pretty nasty cut. 793 00:40:38,640 --> 00:40:40,200 Are you going to be able to carry on? 794 00:40:40,200 --> 00:40:42,720 I think yes, Chef, I'll be able to carry on. OK. 795 00:40:42,720 --> 00:40:45,640 You've still got seven minutes left to go, OK? Yes, Chef. 796 00:40:47,720 --> 00:40:49,800 Failed. What's wrong? Didn't work. 797 00:40:49,800 --> 00:40:52,080 The sponge - it just didn't rise. 798 00:40:52,080 --> 00:40:55,040 OK, well, if that's not working, put it to one side. 799 00:40:55,040 --> 00:40:58,120 Let's crack on, let's do something, let's get some food out. 800 00:40:59,520 --> 00:41:02,560 LEYLA: I like that Rohit is taking a seasonal ingredient - 801 00:41:02,560 --> 00:41:06,320 asparagus - and showcasing it. 802 00:41:06,320 --> 00:41:09,360 I mean, it sounds good to me. 803 00:41:09,360 --> 00:41:11,600 And this is your salsa? Yes, Chef. 804 00:41:11,600 --> 00:41:13,480 The asparagus. 805 00:41:13,480 --> 00:41:15,480 Almost there? Yes, Chef. 806 00:41:16,720 --> 00:41:19,320 That's it, Chef. All right. Good luck. Thank you. 807 00:41:23,080 --> 00:41:24,840 Hi. Good afternoon. Hi. 808 00:41:24,840 --> 00:41:25,960 Hey. 809 00:41:25,960 --> 00:41:29,400 Rohit's starter is textures of asparagus - 810 00:41:29,400 --> 00:41:33,440 asparagus cream, pan-roasted asparagus spears, 811 00:41:33,440 --> 00:41:37,840 and asparagus-stem salsa with toasted hazelnuts, 812 00:41:37,840 --> 00:41:40,280 with tardivo radicchio 813 00:41:40,280 --> 00:41:44,120 and a hazelnut gastrique sweet-and-sour sauce. 814 00:41:44,120 --> 00:41:46,360 I didn't serve the lemon sponge because I wasn't happy, 815 00:41:46,360 --> 00:41:48,800 so I didn't put it on the plate. I hope you enjoy your dish. 816 00:41:48,800 --> 00:41:50,840 CRITICS: Thank you. Thank you. 817 00:41:50,840 --> 00:41:53,200 Well, Rohit didn't get the lemon sponge on the plate 818 00:41:53,200 --> 00:41:56,400 and it's one of those situations where I'm going to say jolly good, 819 00:41:56,400 --> 00:41:59,240 because this looks like a very attractive little salad. 820 00:42:02,480 --> 00:42:05,400 This has actually delivered exactly what I had hoped. 821 00:42:05,400 --> 00:42:08,680 Crunchy with these little hints of acidity 822 00:42:08,680 --> 00:42:13,640 and the sprightliness of that beautiful seasonal asparagus. 823 00:42:13,640 --> 00:42:16,440 It's joyful and I'm probably going to finish it. 824 00:42:16,440 --> 00:42:18,760 And then there's this sweetness of the hazelnut - 825 00:42:18,760 --> 00:42:20,280 it's actually really delicious. 826 00:42:20,280 --> 00:42:22,840 In fact, I'm really glad it's not what he promised. 827 00:42:22,840 --> 00:42:26,080 This is a much simpler offering, really. 828 00:42:26,080 --> 00:42:28,520 The char on the asparagus is great. 829 00:42:28,520 --> 00:42:30,200 The puree underneath is great. 830 00:42:30,200 --> 00:42:34,680 It's a really, really interesting summer salad. 831 00:42:34,680 --> 00:42:36,680 I don't think this dish would be any better 832 00:42:36,680 --> 00:42:38,800 with a sponge on it, if I'm honest. 833 00:42:38,800 --> 00:42:41,320 It's got savoury notes, it's got bitter notes, 834 00:42:41,320 --> 00:42:42,520 it's got the sweet notes. 835 00:42:42,520 --> 00:42:45,040 It's a fabulous, colourful, flavoursome salad. 836 00:42:46,920 --> 00:42:48,000 Main course. 837 00:42:48,000 --> 00:42:50,400 Are you going to be on time for this? 838 00:42:50,400 --> 00:42:52,760 Maybe five minutes more. 839 00:42:52,760 --> 00:42:55,000 WILLIAM: It's quite hard to know really, what's going on here, 840 00:42:55,000 --> 00:42:57,280 except the fact there's a bit of fish, there's a bit of celeriac 841 00:42:57,280 --> 00:42:58,760 and there's some sauce. 842 00:42:58,760 --> 00:43:03,200 The key thing is the confit monkfish rolled in celeriac ash. 843 00:43:03,200 --> 00:43:06,560 When you're burning your vegetables and rolling your fish in it, 844 00:43:06,560 --> 00:43:08,280 all that's on trend. 845 00:43:08,280 --> 00:43:11,280 I'm not entirely sure how a fish and celeriac millefeuille 846 00:43:11,280 --> 00:43:15,880 is going to turn out, but I'm kind of getting a little bit excited, 847 00:43:15,880 --> 00:43:17,200 which is a good sign. 848 00:43:18,240 --> 00:43:20,840 He just has to deliver this plate and then we're going to find out 849 00:43:20,840 --> 00:43:22,280 what the hell we're in for. 850 00:43:22,280 --> 00:43:24,280 Rohit? Yes, Chef? Time's up. 851 00:43:24,280 --> 00:43:26,440 What's going on? Another three, four minutes 852 00:43:26,440 --> 00:43:28,880 and I've got everything ready, ca marche. 853 00:43:33,160 --> 00:43:34,720 What have you got left to do? 854 00:43:34,720 --> 00:43:38,040 I just need to put the sauce in the jug, Chef. 855 00:43:40,680 --> 00:43:42,480 Go, go. Yes, Chef. 856 00:43:45,280 --> 00:43:47,320 Hi. Sorry for the delay. 857 00:43:50,840 --> 00:43:52,560 For today, I've cooked for you guys 858 00:43:52,560 --> 00:43:55,480 confit monkfish with celeriac ash on top, 859 00:43:55,480 --> 00:43:57,760 with the celeriac and monkfish millefeuille 860 00:43:57,760 --> 00:43:59,080 and crispy celeriac, 861 00:43:59,080 --> 00:44:03,640 and a monkfish butter sauce with salsa verde components in there. 862 00:44:03,640 --> 00:44:04,840 Thank you. 863 00:44:11,320 --> 00:44:16,200 Rohit seems like a lovely man and he's literally bled for us, 864 00:44:16,200 --> 00:44:19,800 but the monkfish I've got is raw in the middle. 865 00:44:19,800 --> 00:44:22,440 And then there's this sauce which... 866 00:44:22,440 --> 00:44:25,480 Oh! Tang of the docks. Oh, dear. 867 00:44:25,480 --> 00:44:28,200 It's a shame, because his starter was fantastic. 868 00:44:28,200 --> 00:44:30,040 The fish is inedible. 869 00:44:30,040 --> 00:44:33,440 It's as if it's been sort of stamped on by someone who's got tarmac 870 00:44:33,440 --> 00:44:35,120 on the underside of their foot. 871 00:44:35,120 --> 00:44:38,480 The millefeuille has a kind of tired, fishy mousse 872 00:44:38,480 --> 00:44:42,520 in the middle of some rather rubbery celeriac. 873 00:44:42,520 --> 00:44:45,720 Interestingly, my favourite thing was the sauce. 874 00:44:45,720 --> 00:44:49,040 It's got a real tang to it, 875 00:44:49,040 --> 00:44:52,960 but this dish totally hasn't delivered. 876 00:44:52,960 --> 00:44:54,760 Hmm. Ah. 877 00:44:54,760 --> 00:44:57,480 Fish is not cooked. I really don't like the ash on the outside - 878 00:44:57,480 --> 00:45:00,200 actually tastes like coal. I'm not enjoying this dish at all. 879 00:45:00,200 --> 00:45:05,040 I'm disappointed for Rohit because that nip on the finger has 880 00:45:05,040 --> 00:45:07,360 really put him out and it shows. 881 00:45:09,400 --> 00:45:12,000 I'm not even proud at all with the dishes I served. 882 00:45:12,000 --> 00:45:15,320 It could have been better, for sure. 883 00:45:15,320 --> 00:45:17,680 Things didn't go the way they were supposed to. 884 00:45:23,000 --> 00:45:25,600 Gaston, you've got 15 minutes before your first course. 885 00:45:25,600 --> 00:45:28,240 Are you going to be ready on time? Yes, Chef. Super. 886 00:45:28,240 --> 00:45:32,000 So Gaston's starter - a "pie'scargot". 887 00:45:32,000 --> 00:45:34,240 I am a huge fan of snails. 888 00:45:34,240 --> 00:45:36,680 They're a brilliant vehicle for other flavours. 889 00:45:36,680 --> 00:45:38,480 I hope it works. 890 00:45:38,480 --> 00:45:41,320 I strongly worry that it won't. 891 00:45:42,360 --> 00:45:47,200 There's potato in here, but Gaston is delivering it as a foam. 892 00:45:47,200 --> 00:45:50,080 I don't know, when I read potato, I just want potato. 893 00:45:50,080 --> 00:45:51,800 We'll see how that goes. 894 00:45:55,480 --> 00:45:57,120 Oh, my God, I stress so much now. 895 00:45:57,120 --> 00:45:59,400 You're fine. Looks good, smells great. 896 00:45:59,400 --> 00:46:00,880 Thank you so much. 897 00:46:00,880 --> 00:46:02,400 Ready. Ready? 898 00:46:03,760 --> 00:46:05,960 Is it here, right? Yes. 899 00:46:03,760 --> 00:46:05,960 MONICA LAUGHS 900 00:46:08,040 --> 00:46:09,600 Hello. 901 00:46:12,680 --> 00:46:14,840 Please enjoy the pie'scargot. 902 00:46:14,840 --> 00:46:16,880 It's my version of the shepherd's pie 903 00:46:16,880 --> 00:46:21,360 made with escargot - snails - with mushroom, parsley, garlic and mint. 904 00:46:21,360 --> 00:46:24,000 This is the baby of France and United Kingdom together. 905 00:46:24,000 --> 00:46:26,320 Hope you enjoy. CRITICS: Thank you. 906 00:46:31,240 --> 00:46:33,560 I love the fact that there are loads of snails in it. 907 00:46:33,560 --> 00:46:37,080 There's a butteriness to them and this lovely fluffy potato, 908 00:46:37,080 --> 00:46:39,240 slightly torched on the top, is great. 909 00:46:39,240 --> 00:46:42,880 It's a sublime piece of culinary engineering 910 00:46:42,880 --> 00:46:45,560 and execution, and I love it. 911 00:46:45,560 --> 00:46:48,400 The use of the mushrooms in the ragout is clever. 912 00:46:48,400 --> 00:46:51,480 It means that you're not overwhelmed by snail, but you're still getting 913 00:46:51,480 --> 00:46:53,840 a thick, profound ragout in there. 914 00:46:53,840 --> 00:46:56,640 If you meet anyone who says they think they don't like snails, 915 00:46:56,640 --> 00:46:58,480 serve them this 916 00:46:58,480 --> 00:47:01,000 and I'm pretty sure you could change their minds. 917 00:47:01,000 --> 00:47:03,960 I love how generous Gaston was with the amount 918 00:47:03,960 --> 00:47:05,440 of snails under there. 919 00:47:05,440 --> 00:47:09,280 His potato over the top is so light, so delicate. 920 00:47:09,280 --> 00:47:11,480 It's a fabulous dish. It tastes superb. 921 00:47:11,480 --> 00:47:13,040 Absolutely brilliant. 922 00:47:14,320 --> 00:47:15,760 What have you got left to do? 923 00:47:15,760 --> 00:47:18,440 I need to make sure my fish is cooked, finish my cabbage, 924 00:47:18,440 --> 00:47:20,720 make sure my stuffing is cooked but not overcooked. 925 00:47:20,720 --> 00:47:24,960 I need to finish my fume beurre blanc. In 15 minutes? 926 00:47:24,960 --> 00:47:27,520 Yes. No choice. 927 00:47:27,520 --> 00:47:30,040 I like the sound of Gaston's main. Hake is a lovely fish. 928 00:47:30,040 --> 00:47:31,480 Poaching it is a good idea. 929 00:47:31,480 --> 00:47:33,000 You've got to be delicate. 930 00:47:33,000 --> 00:47:36,000 Dried-out, overcooked fish is not a pretty sight. 931 00:47:40,760 --> 00:47:44,040 MONICA: You've got five minutes so you can put it on there gently. 932 00:47:44,040 --> 00:47:45,360 Yes. Take your time. 933 00:47:45,360 --> 00:47:48,680 All eyes on that roe beurre blanc, which I'm looking forward to - 934 00:47:48,680 --> 00:47:52,080 like a salty, buttery, lovely sauce. 935 00:47:52,080 --> 00:47:55,560 I like my sauce to be generous and not too rich. 936 00:47:56,640 --> 00:47:59,760 And I'm ready to go. Let's go. Thank you so much. 937 00:47:59,760 --> 00:48:02,080 Et voila. Merci. Merci, au revoir! 938 00:48:05,480 --> 00:48:07,520 Voila. 939 00:48:07,520 --> 00:48:11,640 For his main course, Gaston is serving poached hake, 940 00:48:11,640 --> 00:48:15,520 cabbage stuffed with the hake belly, peas and breadcrumbs, 941 00:48:15,520 --> 00:48:19,080 and a salmon roe beurre blanc split with dill oil. 942 00:48:23,480 --> 00:48:26,760 I really put all my love and all my energy into these dishes. 943 00:48:26,760 --> 00:48:28,600 Er, I put my creativity. 944 00:48:29,960 --> 00:48:33,280 At least confident that this plate represents me. 945 00:48:33,280 --> 00:48:35,240 JAY: Mm. Looks gorgeous. 946 00:48:36,440 --> 00:48:38,640 I want to marry it. You've only just met. 947 00:48:38,640 --> 00:48:39,760 Yeah, I know. 948 00:48:39,760 --> 00:48:42,760 I just want to know what they say. I just want to know. 949 00:48:45,360 --> 00:48:48,280 It is a masterclass in fish cookery. 950 00:48:48,280 --> 00:48:52,160 The poaching of this piece of hake spectacular, beautifully seasoned. 951 00:48:52,160 --> 00:48:53,600 And then that beurre blanc, 952 00:48:53,600 --> 00:48:57,000 which is everything that a classical sauce should be. 953 00:48:57,000 --> 00:48:59,440 This is why I put a nice shirt on 954 00:48:59,440 --> 00:49:01,880 and get in the car and come to the MasterChef kitchen. 955 00:49:01,880 --> 00:49:03,440 It's for this kind of dish. 956 00:49:03,440 --> 00:49:06,880 I love that he's got cabbage here and he's stuffed it with the fish. 957 00:49:06,880 --> 00:49:09,800 The flavour is incredible. 958 00:49:09,800 --> 00:49:11,440 Excellent work, Gaston. 959 00:49:11,440 --> 00:49:13,760 It's just a really phenomenal dish. It's... 960 00:49:13,760 --> 00:49:15,160 It doesn't get better than this. 961 00:49:15,160 --> 00:49:16,920 Oh, my God, are we unanimous? 962 00:49:18,920 --> 00:49:21,880 The fish so perfectly cooked. 963 00:49:21,880 --> 00:49:24,520 Just translucent. The cabbage - 964 00:49:24,520 --> 00:49:26,120 what a star. 965 00:49:26,120 --> 00:49:30,000 These two courses from Gaston have been absolutely sublime. 966 00:49:32,120 --> 00:49:33,800 Gareth, you've got a few minutes left. 967 00:49:33,800 --> 00:49:35,280 How's your scallop dish looking? 968 00:49:35,280 --> 00:49:38,120 Yeah, I'm really happy with it. Under control, it looks like? 969 00:49:38,120 --> 00:49:39,760 So far, Chef. Nice. 970 00:49:39,760 --> 00:49:41,840 LEYLA: We've got another scallops on the menu. 971 00:49:41,840 --> 00:49:44,920 What's interesting here is there are a couple of quite sweet things. 972 00:49:44,920 --> 00:49:47,720 We've got apple and grapes, 973 00:49:47,720 --> 00:49:51,200 and scallops themselves have an inherent sweetness, 974 00:49:51,200 --> 00:49:55,240 so I'm slightly worried that that will be lost. 975 00:49:55,240 --> 00:49:56,800 The ajo blanco, though - 976 00:49:56,800 --> 00:49:59,680 pokey, garlicky, nutty sauce. 977 00:49:59,680 --> 00:50:02,280 That could go very well with all these other things. 978 00:50:06,200 --> 00:50:07,640 And what's that? 979 00:50:07,640 --> 00:50:10,320 This is the dried scallop roe to season it all. 980 00:50:11,720 --> 00:50:13,600 Ready to go, Chef. OK, off you go. 981 00:50:22,520 --> 00:50:23,960 Thank you very much. 982 00:50:25,000 --> 00:50:27,680 So, today, I'm serving you a raw hand-dived scallop 983 00:50:27,680 --> 00:50:31,200 dressed with elderflower vinegar, some compressed apple, 984 00:50:31,200 --> 00:50:35,200 some fresh grapes, ajo blanco and some rock samphire. 985 00:50:35,200 --> 00:50:36,600 Enjoy. Thank you. 986 00:50:42,120 --> 00:50:44,160 I really like this. It's really interesting. 987 00:50:44,160 --> 00:50:47,400 You've got this wonderful milky sauce kind of 988 00:50:47,400 --> 00:50:49,440 caressing the raw scallop, 989 00:50:49,440 --> 00:50:52,680 and then tiny bit of acidity from the apple, 990 00:50:52,680 --> 00:50:54,760 slight sweetness in the grape. 991 00:50:54,760 --> 00:50:56,880 In a world full of noise and chaos, 992 00:50:56,880 --> 00:50:59,160 I think there's something rather fabulous about it. 993 00:50:59,160 --> 00:51:02,200 As a whole, I'm not sure the dish is quite working for me. 994 00:51:02,200 --> 00:51:06,840 It's all just a bit one note and I needed something else to lift it. 995 00:51:06,840 --> 00:51:10,320 On balance, I think it's very brave to come into a cooking competition 996 00:51:10,320 --> 00:51:11,880 and do something so subtle. 997 00:51:11,880 --> 00:51:16,360 I think this is a clever idea, well executed. 998 00:51:17,920 --> 00:51:21,280 Such a delicate way to use this beautiful scallop, 999 00:51:21,280 --> 00:51:24,960 and then just enhanced with the grapes, the apple. 1000 00:51:24,960 --> 00:51:26,520 The ajo blanco is fabulous. 1001 00:51:26,520 --> 00:51:28,640 You've got garlic, you've got bread, you've got almonds 1002 00:51:28,640 --> 00:51:31,440 running through this. I could eat a whole bowlful. 1003 00:51:31,440 --> 00:51:33,280 A shame we have to share, sometimes. 1004 00:51:38,200 --> 00:51:40,480 JAY: Gareth's main with the cannon of lamb - 1005 00:51:40,480 --> 00:51:42,640 I hope there is still a little fat on it 1006 00:51:42,640 --> 00:51:46,680 and it's allowed to be crisp and the meat itself is medium rare. 1007 00:51:46,680 --> 00:51:49,160 How's it looking? I'm not going to lie to you, Chef, 1008 00:51:49,160 --> 00:51:53,440 my lamb's a touch over for my liking, but it should be OK. 1009 00:51:53,440 --> 00:51:55,360 So what have you put across the carrot there? 1010 00:51:55,360 --> 00:52:00,040 So there you've got my black garlic gel and also my goat's curd, Chef. 1011 00:52:00,040 --> 00:52:01,640 Salsa verde using carrot tops. 1012 00:52:01,640 --> 00:52:05,880 So nice to see someone using carrot tops, not just giving them 1013 00:52:05,880 --> 00:52:07,760 to the compost heap. 1014 00:52:07,760 --> 00:52:11,880 What I love is that he's just very casually added a shepherd's pie 1015 00:52:11,880 --> 00:52:13,480 at the end of the whole description. 1016 00:52:13,480 --> 00:52:16,080 So I feel like we're maybe going to get like a double hit 1017 00:52:16,080 --> 00:52:17,280 of great things. 1018 00:52:18,280 --> 00:52:21,960 Pies are ready. Lamb on, sauce on, and I can go. 1019 00:52:24,520 --> 00:52:26,600 Right, Gareth, looking good, off you go. 1020 00:52:26,600 --> 00:52:29,160 Well done, Gareth. Thank you very much, Chef. 1021 00:52:32,400 --> 00:52:36,120 Gareth's main course is cannon of lamb 1022 00:52:36,120 --> 00:52:38,960 with carrot-top salsa verde, 1023 00:52:38,960 --> 00:52:43,360 lamb-fat carrot with black garlic gel and goat's curd, 1024 00:52:43,360 --> 00:52:45,240 lamb jus, 1025 00:52:45,240 --> 00:52:48,840 and a shepherd's pie topped with potato puffs. 1026 00:52:52,000 --> 00:52:54,720 You know, the lamb, it's delicious. 1027 00:52:54,720 --> 00:52:56,120 It's perfectly done. It's pink. 1028 00:52:56,120 --> 00:52:59,160 And the salsa verde made with the carrot tops, 1029 00:52:59,160 --> 00:53:02,440 it's joyful. You've got the gravy, which is a really deep, 1030 00:53:02,440 --> 00:53:04,000 delicious jus. 1031 00:53:04,000 --> 00:53:06,960 One of my favourite things on it is the carrot. 1032 00:53:06,960 --> 00:53:09,040 And because it's been cooked in the lamb fat, 1033 00:53:09,040 --> 00:53:11,160 with the tang from that curd 1034 00:53:11,160 --> 00:53:14,240 and then a little bit of sweetness from the black garlic, 1035 00:53:14,240 --> 00:53:17,720 I could have a whole bag of carrots cooked like that. 1036 00:53:17,720 --> 00:53:20,320 And then this - this little darling. 1037 00:53:20,320 --> 00:53:22,920 Shepherd's pie with a frothy top 1038 00:53:22,920 --> 00:53:26,920 and a ragout which is deep and unctuous and rich. 1039 00:53:26,920 --> 00:53:29,160 Everything here has been done brilliantly. 1040 00:53:30,880 --> 00:53:32,600 Lamb is beautifully cooked. 1041 00:53:32,600 --> 00:53:35,840 Black garlic and goat's curd on the carrots is fabulous. 1042 00:53:35,840 --> 00:53:37,720 The lamb sauce brings it together. 1043 00:53:37,720 --> 00:53:39,760 Great cooking from Gareth. 1044 00:53:39,760 --> 00:53:41,320 HE EXHALES SHARPLY 1045 00:53:41,320 --> 00:53:42,960 The pressure always brings out the best in me, 1046 00:53:42,960 --> 00:53:46,160 and I think it brought out the best in me today. 1047 00:53:46,160 --> 00:53:49,000 I definitely think I did well. I was proud today, though. 1048 00:53:51,800 --> 00:53:54,280 What a day in the kitchen - full of drama. 1049 00:53:54,280 --> 00:53:55,600 Ups and downs here and there, 1050 00:53:55,600 --> 00:53:57,840 but overall we had some really good dishes. 1051 00:53:57,840 --> 00:53:59,680 Well, well, well. 1052 00:54:01,120 --> 00:54:02,560 Ah. 1053 00:54:02,560 --> 00:54:04,840 Gaston had a great day in the kitchen. 1054 00:54:04,840 --> 00:54:08,280 I didn't think I'd say that a shepherd's pie made from snails 1055 00:54:08,280 --> 00:54:10,240 would be as good as the real thing, 1056 00:54:10,240 --> 00:54:12,200 but it was absolutely fabulous. 1057 00:54:12,200 --> 00:54:14,000 Followed up by the hake dish. 1058 00:54:14,000 --> 00:54:15,760 Delicious. Loved it. 1059 00:54:15,760 --> 00:54:19,000 Gaston - my favourite chef of the day. 1060 00:54:19,000 --> 00:54:22,360 Gareth. Two great dishes, beautiful lamb cookery. 1061 00:54:22,360 --> 00:54:24,840 Really enjoyed that. Gareth's scallop dish - 1062 00:54:24,840 --> 00:54:28,240 great confidence showing throughout. Faultless. 1063 00:54:28,240 --> 00:54:31,160 So we're agreed, Marcus - Gaston and Gareth both 1064 00:54:31,160 --> 00:54:33,200 go through to knockout week. Absolutely. 1065 00:54:34,720 --> 00:54:36,960 Chloe's starter, I thought, was really good. 1066 00:54:36,960 --> 00:54:40,000 The scallops were beautifully cooked. But I think we both 1067 00:54:40,000 --> 00:54:41,800 would have enjoyed maybe a little bit more heat, 1068 00:54:41,800 --> 00:54:44,200 a little bit more chilli in that salsa. 1069 00:54:44,200 --> 00:54:47,560 Chloe's main course - our pork was OK. 1070 00:54:47,560 --> 00:54:51,280 I just felt that she could have done a bit more with the miso 1071 00:54:51,280 --> 00:54:54,200 and a bit more of the soy. 1072 00:54:54,200 --> 00:54:57,400 Rohit. The starter - different textures of asparagus. 1073 00:54:57,400 --> 00:54:58,960 It was delicious. 1074 00:54:58,960 --> 00:55:01,560 Main course, monkfish - wasn't cooked enough. 1075 00:55:01,560 --> 00:55:03,560 The millefeuille, the texture wasn't nice, 1076 00:55:03,560 --> 00:55:04,720 the flavour wasn't good. 1077 00:55:04,720 --> 00:55:07,240 I feel for Rohit because I think once he cut his finger, 1078 00:55:07,240 --> 00:55:08,720 he never really recovered. 1079 00:55:11,320 --> 00:55:13,320 If I'm being honest, I don't think I'm going to stay. 1080 00:55:13,320 --> 00:55:17,520 But if I stay, it's going to be a bonus, for sure. 1081 00:55:17,520 --> 00:55:20,040 I think I did what I could have done. 1082 00:55:21,160 --> 00:55:25,400 CHLOE: God, it would mean so much if I made it to the final 12. 1083 00:55:25,400 --> 00:55:28,560 It's like, yeah, that would be so cool. 1084 00:55:38,080 --> 00:55:40,200 Chefs, cooking for the critics - 1085 00:55:40,200 --> 00:55:42,760 one of the toughest days in the MasterChef kitchen. 1086 00:55:42,760 --> 00:55:45,880 It wasn't without fault, but, I have to say, that was some 1087 00:55:45,880 --> 00:55:47,880 cracking cooking on show today. 1088 00:55:49,280 --> 00:55:52,000 But, as you know, we can only take three chefs 1089 00:55:52,000 --> 00:55:53,800 through to knockout week. 1090 00:55:54,960 --> 00:55:58,480 The chef leaving the competition is... 1091 00:56:03,000 --> 00:56:04,160 ..Rohit. 1092 00:56:05,800 --> 00:56:07,600 We know you had a bit of a rough day today, 1093 00:56:07,600 --> 00:56:10,480 but it's been great having you in the MasterChef kitchen. 1094 00:56:10,480 --> 00:56:12,680 It's the end of the road. Thank you, Chef. Thank you. 1095 00:56:12,680 --> 00:56:15,560 All the best, Rohit. Good luck, guys. Thank you. Take care. 1096 00:56:18,400 --> 00:56:21,360 I'm definitely proud of making it to quarterfinals 1097 00:56:21,360 --> 00:56:23,640 and cooking for food critics. 1098 00:56:23,640 --> 00:56:26,480 Been a proper, like, milestone in my life, 1099 00:56:26,480 --> 00:56:30,080 so definitely I've got more to achieve in my life 1100 00:56:30,080 --> 00:56:32,120 and go more upward and onwards. 1101 00:56:34,880 --> 00:56:37,400 Chefs, congratulations. You're our first three chefs 1102 00:56:37,400 --> 00:56:40,440 through to knockout week. Well done, guys. Well done. 1103 00:56:40,440 --> 00:56:41,960 We made it! 1104 00:56:43,360 --> 00:56:45,200 Ooh! 1105 00:56:48,360 --> 00:56:51,880 I could only dream to get this far. I can't... I can't believe it. 1106 00:56:51,880 --> 00:56:55,000 This is... Being in the final 12 is massive. 1107 00:56:57,680 --> 00:56:59,480 Today was tough. It was gruelling, 1108 00:56:59,480 --> 00:57:01,400 but I wouldn't change it for the world. 1109 00:57:01,400 --> 00:57:03,440 I'm just so happy to be here. 1110 00:57:03,440 --> 00:57:06,480 What a day. What a day, for sure. 1111 00:57:06,480 --> 00:57:08,600 I'm so grateful, and this is just setting up the bar 1112 00:57:08,600 --> 00:57:10,760 for the next challenge. It's going to be hard, for sure, 1113 00:57:10,760 --> 00:57:12,920 but we're going to be here and fight for it. 1114 00:57:15,240 --> 00:57:18,880 Next time, four new hopefuls... 1115 00:57:18,880 --> 00:57:20,560 Hi, guys. 1116 00:57:20,560 --> 00:57:21,840 Chef, you're impressive. 1117 00:57:21,840 --> 00:57:23,400 ..fight for their place... 1118 00:57:23,400 --> 00:57:24,440 Oh. 1119 00:57:25,560 --> 00:57:27,920 Is that burnt? You can smell that from here. 1120 00:57:27,920 --> 00:57:29,720 ..in the quarterfinal. 1121 00:57:31,160 --> 00:57:33,520 Unfortunately, that's not going to be edible. 1122 00:57:35,760 --> 00:57:38,800 This is a bowl of delight.