1 00:00:03,480 --> 00:00:05,360 From across the UK... 2 00:00:07,640 --> 00:00:10,160 ..32 up-and-coming chefs... 3 00:00:11,600 --> 00:00:15,080 ..are putting their reputations on the line 4 00:00:15,080 --> 00:00:19,880 in a battle to become Professional MasterChef Champion. 5 00:00:21,640 --> 00:00:25,880 Tonight, four new hopefuls compete to impress 6 00:00:25,880 --> 00:00:28,880 MasterChef judge Gregg Wallace, 7 00:00:28,880 --> 00:00:31,560 renowned chef Monica Galetti, 8 00:00:31,560 --> 00:00:35,800 and culinary legend Marcus Wareing. 9 00:00:37,640 --> 00:00:40,400 Today is one of the most important days of my life. 10 00:00:40,400 --> 00:00:43,240 I just want to prove that I've got what it takes. 11 00:00:43,240 --> 00:00:45,160 I'm very, very competitive. 12 00:00:45,160 --> 00:00:47,040 Love the pressure, love the tension. 13 00:00:47,040 --> 00:00:48,920 Very excited. 14 00:00:48,920 --> 00:00:50,720 I want to go as far as I can 15 00:00:50,720 --> 00:00:52,880 and enjoy the process, definitely. 16 00:00:54,040 --> 00:00:55,720 I just want to show my love of food. 17 00:00:55,720 --> 00:00:58,840 If the people who I'm cooking for enjoy it just as much as me, 18 00:00:58,840 --> 00:01:00,440 then, yeah, I'm happy. 19 00:01:00,440 --> 00:01:05,160 Who's got what it takes to set this competition alight? 20 00:01:05,160 --> 00:01:07,960 It's time to uncover a new culinary superstar. 21 00:01:14,000 --> 00:01:17,520 Right. We have got exciting talent to meet. First of all, 22 00:01:17,520 --> 00:01:19,160 they are going to face a Skills Test. 23 00:01:19,160 --> 00:01:20,800 Marcus, your Skills Test. 24 00:01:20,800 --> 00:01:22,080 What are you going to get them to do? 25 00:01:22,080 --> 00:01:23,840 I would like our chefs to cook for us 26 00:01:23,840 --> 00:01:26,880 a aubergine steak glazed with miso and soy, 27 00:01:26,880 --> 00:01:29,400 and served with a spicy peanut sauce. 28 00:01:29,400 --> 00:01:31,280 I think this is a great challenge! 29 00:01:31,280 --> 00:01:33,240 It's quite out there - aubergine, miso. 30 00:01:33,240 --> 00:01:35,759 This has almost become a classic dish to enjoy dining out. 31 00:01:35,759 --> 00:01:39,000 This sounds like another great example of the versatility 32 00:01:39,000 --> 00:01:40,800 of plant-based cooking. 33 00:01:40,800 --> 00:01:42,960 20 minutes. Go on, Marcus, show us how. 34 00:01:42,960 --> 00:01:47,240 Right. So first thing we need to do is to get this aubergine cooking. 35 00:01:47,240 --> 00:01:48,680 Straight in half. You've got to keep the skin on, 36 00:01:48,680 --> 00:01:49,800 because it just holds it all together, 37 00:01:49,800 --> 00:01:52,200 otherwise it's just going to fall to pieces. 38 00:01:52,200 --> 00:01:54,200 By scoring it, that just allows all the flavours 39 00:01:54,200 --> 00:01:57,080 and the juices to get into the heart of the aubergine. 40 00:01:57,080 --> 00:01:58,759 A little bit of oil. 41 00:01:58,759 --> 00:02:00,760 I'm just going to put that straight down into the pan. 42 00:02:00,760 --> 00:02:03,040 Aubergine is a very watery vegetable 43 00:02:03,040 --> 00:02:05,040 and you need to cook it the perfect way 44 00:02:05,040 --> 00:02:07,480 that you can still retain some of that moisture 45 00:02:07,480 --> 00:02:09,840 and not completely dry it up. 46 00:02:09,840 --> 00:02:11,440 What I wanted to do at this particular stage 47 00:02:11,440 --> 00:02:13,600 was just get that colour. 48 00:02:13,600 --> 00:02:16,920 So, now I can put into my pan a little bit of stock. 49 00:02:18,480 --> 00:02:19,720 Miso. 50 00:02:19,720 --> 00:02:21,480 A bit of mirin, rice wine, 51 00:02:21,480 --> 00:02:23,160 and the soy sauce. 52 00:02:23,160 --> 00:02:25,320 The aubergine's going to steam in all of the flavours 53 00:02:25,320 --> 00:02:26,640 and that's going to become the glaze 54 00:02:26,640 --> 00:02:27,800 that's going to finish the dish. 55 00:02:27,800 --> 00:02:29,400 It's the miso that gives it real body 56 00:02:29,400 --> 00:02:32,160 and it gives it that sort of meaty flavour. 57 00:02:32,160 --> 00:02:34,560 Just going to cover this, a little cartouche, 58 00:02:34,560 --> 00:02:36,120 a little bit of greaseproof, 59 00:02:36,120 --> 00:02:38,800 and that's just going to gently just cook away. 60 00:02:38,800 --> 00:02:41,800 What you'll notice is the aubergine will start to just gently sink down, 61 00:02:41,800 --> 00:02:43,840 become a little bit flat. 62 00:02:43,840 --> 00:02:44,960 Once you get to that soft stage, 63 00:02:44,960 --> 00:02:46,400 then that's pretty much when you're there. 64 00:02:46,400 --> 00:02:48,480 I'd like to think our chefs 65 00:02:48,480 --> 00:02:50,680 give the aubergine time to cook. 66 00:02:50,680 --> 00:02:51,960 I don't want rare aubergine. 67 00:02:51,960 --> 00:02:54,079 Well... Or it'll cook too much, it'll just go to mush. 68 00:02:54,079 --> 00:02:56,040 We'll have an aubergine sauce. 69 00:02:56,040 --> 00:02:58,760 So, now I'm going to start to make my spicy peanut sauce. 70 00:02:58,760 --> 00:03:00,640 So I've got a head of ginger, which I've peeled and chopped up. 71 00:03:00,640 --> 00:03:02,200 A couple of cloves of garlic. 72 00:03:02,200 --> 00:03:03,760 Chilli. 73 00:03:03,760 --> 00:03:05,160 I'm going to make a paste. 74 00:03:07,720 --> 00:03:10,680 Ginger, garlic, chilli - I mean, it's a base 75 00:03:10,680 --> 00:03:13,280 of some great flavoured sauces and dishes, isn't it? 76 00:03:13,280 --> 00:03:15,800 So, curries... Mm! 77 00:03:17,160 --> 00:03:22,400 My pan is warming up and so into that I'm going to put chilli, cumin, 78 00:03:22,400 --> 00:03:24,960 cinnamon, ground coriander... 79 00:03:24,960 --> 00:03:26,680 Lovely! ..and a little bit of turmeric. 80 00:03:26,680 --> 00:03:31,320 Spices into a dry pan and let the oils come out of them, right? 81 00:03:31,320 --> 00:03:32,760 That's how you get the best flavour out of them. 82 00:03:32,760 --> 00:03:35,440 There's no point in sprinkling them in at the end. 83 00:03:35,440 --> 00:03:37,240 In there, peanut butter. 84 00:03:37,240 --> 00:03:38,520 Good spoon of that. 85 00:03:38,520 --> 00:03:40,240 So, the peanuts, the chefs can put them in the satay sauce 86 00:03:40,240 --> 00:03:41,480 if they wish. 87 00:03:41,480 --> 00:03:42,920 But I've just used the peanut butter, 88 00:03:42,920 --> 00:03:45,160 which I think is perfect for that type of sauce. 89 00:03:45,160 --> 00:03:46,600 Your ginger garlic mix. 90 00:03:47,680 --> 00:03:48,960 Now you can start to smell it. 91 00:03:48,960 --> 00:03:50,000 Beautiful. 92 00:03:51,079 --> 00:03:52,680 Now in with some coconut milk. 93 00:03:54,520 --> 00:03:56,640 We've got a little bit of sweet soy sauce as well. 94 00:03:56,640 --> 00:04:00,240 There's enough flavourings and spices on that bench 95 00:04:00,240 --> 00:04:02,640 for the chefs to go in many directions. 96 00:04:02,640 --> 00:04:04,000 Yeah. I'm excited by this. 97 00:04:04,000 --> 00:04:05,240 Yeah, very true. Very true. 98 00:04:09,240 --> 00:04:12,320 Aubergine, as you can see, is nice and soft. 99 00:04:12,320 --> 00:04:13,520 Lift that out. 100 00:04:15,320 --> 00:04:18,320 So, just take this beautiful sauce, I'm just going to reduce that down, 101 00:04:18,320 --> 00:04:19,959 just becomes a nice glaze. 102 00:04:21,880 --> 00:04:23,600 I think we're ready to dress. 103 00:04:23,600 --> 00:04:25,680 Absolutely yummy. 104 00:04:26,760 --> 00:04:28,120 Aubergine on. 105 00:04:28,120 --> 00:04:31,720 Look at that! That is big and it's lovely! 106 00:04:31,720 --> 00:04:33,480 And I've just chopped up a few little peanuts. 107 00:04:35,880 --> 00:04:37,240 I've got some little curry leaves here, 108 00:04:37,240 --> 00:04:39,520 which I've just gently deep-fried for a bit of garnish. 109 00:04:41,240 --> 00:04:43,800 I'm just going to finish the dish off with just a little bit of glaze. 110 00:04:47,520 --> 00:04:48,600 There we have it. 111 00:04:48,600 --> 00:04:53,960 Soy and miso-glazed aubergine steak with a spicy peanut sauce. 112 00:04:56,920 --> 00:04:59,440 This is the kind of dish that just makes me so happy. 113 00:04:59,440 --> 00:05:00,640 Cooking of the aubergine, 114 00:05:00,640 --> 00:05:01,960 it's soft. 115 00:05:01,960 --> 00:05:04,040 Still a bit of firmness there. 116 00:05:04,040 --> 00:05:07,680 I loved how you reduced the glaze down, 117 00:05:07,680 --> 00:05:09,840 because if it was too thick in that pan, 118 00:05:09,840 --> 00:05:11,200 this could be very salty. Mm. 119 00:05:11,200 --> 00:05:13,920 The peanut sauce, so many spices in there. 120 00:05:13,920 --> 00:05:15,400 Yeah, good luck to our chefs. 121 00:05:15,400 --> 00:05:16,600 Monica, we've got to get the chefs in. 122 00:05:16,600 --> 00:05:19,000 You're going to watch from the monitor with your expert eye. 123 00:05:19,000 --> 00:05:20,720 We'll see you back for the tasting. See you in a bit. 124 00:05:22,600 --> 00:05:23,920 This is going to be great. 125 00:05:23,920 --> 00:05:25,320 Are you ready for them? I am ready. 126 00:05:25,320 --> 00:05:26,640 Let's get them in. 127 00:05:30,200 --> 00:05:34,320 NARRATOR: First up is 33-year-old chef patron Ritchie, 128 00:05:34,320 --> 00:05:37,080 who runs his own plant-based restaurant 129 00:05:37,080 --> 00:05:38,600 in the heart of Nottingham. 130 00:05:40,240 --> 00:05:41,480 Food was, you know, 131 00:05:41,480 --> 00:05:43,480 a massive part of my childhood. 132 00:05:43,480 --> 00:05:47,880 I was always fed well and everything was always cooked from the heart. 133 00:05:47,880 --> 00:05:52,200 Mum and Dad taught me what they knew and then went on to start cooking 134 00:05:52,200 --> 00:05:53,960 for the family quite young. 135 00:05:53,960 --> 00:05:55,320 I always knew I was going to be a chef, 136 00:05:55,320 --> 00:05:57,720 I just had to get there. 137 00:05:57,720 --> 00:06:01,800 I feel like what might set me apart is my ability 138 00:06:01,800 --> 00:06:04,000 to do awesome stuff with plants. 139 00:06:04,000 --> 00:06:07,160 I feel like you really have to earn your flavour with fruit and veg. 140 00:06:07,160 --> 00:06:10,240 I've been cooking for around about 11 years now. 141 00:06:10,240 --> 00:06:11,600 I'm still learning every day. 142 00:06:11,600 --> 00:06:13,280 I want to better myself. 143 00:06:13,280 --> 00:06:16,400 I'm absolutely buzzing and I can't wait to show the judges 144 00:06:16,400 --> 00:06:17,720 what I can do. 145 00:06:20,560 --> 00:06:22,240 Hello, Ritchie. Welcome to MasterChef. 146 00:06:22,240 --> 00:06:25,360 This particular Skills Test was set by none other 147 00:06:25,360 --> 00:06:27,200 than my mate Marcus Wareing. 148 00:06:27,200 --> 00:06:30,120 What I'd like you to cook for us is an aubergine steak 149 00:06:30,120 --> 00:06:33,520 glazed with miso and soy, served with a spicy peanut sauce. 150 00:06:33,520 --> 00:06:36,080 OK. You all right with a bit of veg cookery? 151 00:06:36,080 --> 00:06:38,800 Absolutely. Yeah, it's... It's what I do... 152 00:06:38,800 --> 00:06:40,280 Is it? ..day-to-day. 153 00:06:40,280 --> 00:06:42,720 So, I'm a fully plant-based chef. 154 00:06:42,720 --> 00:06:44,480 Ah, that's great! Good. 155 00:06:44,480 --> 00:06:46,120 I think this will be fine, then. 156 00:06:46,120 --> 00:06:47,720 20 minutes. Off you go. 157 00:06:52,040 --> 00:06:55,320 I don't understand why Ritchie has just cut the edge 158 00:06:55,320 --> 00:06:56,400 of the aubergine off. 159 00:06:56,400 --> 00:07:00,160 You need the skin around it to hold it together. 160 00:07:00,160 --> 00:07:01,720 Explain to me what's going on. 161 00:07:01,720 --> 00:07:03,880 I'm going to get my aubergine on. 162 00:07:03,880 --> 00:07:05,440 Just get a nice bit of colour on it. 163 00:07:07,080 --> 00:07:11,000 And I'm going to make a nice spicy dressing. 164 00:07:11,000 --> 00:07:12,720 I just want to keep a bit of texture, 165 00:07:12,720 --> 00:07:14,440 similar to pesto sort of vibe. 166 00:07:16,280 --> 00:07:19,080 I know you're a plant-based chef, but is this your style, this? 167 00:07:19,080 --> 00:07:22,360 Absolutely. So a lot of the things that I do 168 00:07:22,360 --> 00:07:24,400 is focused around Asian cookery, 169 00:07:24,400 --> 00:07:27,400 so a lot of Japanese, Korean influences. 170 00:07:27,400 --> 00:07:29,480 A lot of spice he just threw on there. 171 00:07:29,480 --> 00:07:30,960 It's just a bit careless. 172 00:07:33,800 --> 00:07:36,000 He's got to be quick, because that aubergine will just soak up 173 00:07:36,000 --> 00:07:37,600 the flavours of the soy sauce. 174 00:07:37,600 --> 00:07:40,159 It will get more and more salty. 175 00:07:40,159 --> 00:07:44,240 So I'm just reducing down for my glaze. 176 00:07:44,240 --> 00:07:45,680 I'm going to keep the aubergine in the pan, 177 00:07:45,680 --> 00:07:46,960 because it's like a sponge. 178 00:07:46,960 --> 00:07:49,600 It's going to soak up as much flavour as possible. 179 00:07:49,600 --> 00:07:51,040 Add some miso. 180 00:07:52,920 --> 00:07:54,640 I'm going to add a bit of ginger into that. 181 00:07:56,400 --> 00:07:59,480 It's a bit rough, Ritchie, the way he's working. 182 00:07:59,480 --> 00:08:00,520 It's just so rough. 183 00:08:00,520 --> 00:08:02,360 I mean, the ginger is so thick. 184 00:08:02,360 --> 00:08:03,400 It's rough. 185 00:08:11,320 --> 00:08:14,040 Slightly a little bit too salty. 186 00:08:14,040 --> 00:08:16,840 So I've just let that down with a bit of water. 187 00:08:16,840 --> 00:08:17,960 Of course it's salty. 188 00:08:17,960 --> 00:08:20,600 He threw a whole lot of soy sauce in there. 189 00:08:20,600 --> 00:08:21,880 Coming up to halfway. 190 00:08:21,880 --> 00:08:23,960 So you've got ten minutes left. 191 00:08:23,960 --> 00:08:25,560 Tell me what you've got to go, please. 192 00:08:25,560 --> 00:08:29,600 OK, so I've roasted some salted peanuts up 193 00:08:29,600 --> 00:08:31,440 and with a little bit of olive oil, 194 00:08:31,440 --> 00:08:33,120 and some fresh chilli in there, 195 00:08:33,120 --> 00:08:36,320 I'm going to make a nice spicy dressing. 196 00:08:37,840 --> 00:08:39,679 Have you been a chef since you left school? 197 00:08:39,679 --> 00:08:42,720 I haven't, actually. So the first thing that I did is I ventured 198 00:08:42,720 --> 00:08:44,960 into the realms of music. 199 00:08:44,960 --> 00:08:47,240 So I've been in a variety of different bands. 200 00:08:47,240 --> 00:08:50,120 I've had a variety of different haircuts. 201 00:08:50,120 --> 00:08:51,960 You look like a 19th-century composer. 202 00:08:51,960 --> 00:08:53,720 HE LAUGHS 203 00:08:51,960 --> 00:08:53,720 I'll take that. 204 00:08:53,720 --> 00:08:57,080 Or not very composed today, pardon the pun. Wahey! 205 00:08:57,080 --> 00:08:58,440 Thank you very much. 206 00:09:00,680 --> 00:09:02,880 You've got five minutes. 207 00:09:02,880 --> 00:09:05,360 I've kept some texture in there from the crunchy peanuts. 208 00:09:05,360 --> 00:09:08,000 I'm going to add a little bit of chilli powder, 209 00:09:08,000 --> 00:09:10,880 as we want it nice and spicy. 210 00:09:10,880 --> 00:09:13,640 He keeps adding the spices cold. 211 00:09:13,640 --> 00:09:16,800 You need to bring some heat to it to really open them up 212 00:09:16,800 --> 00:09:19,240 and get the best flavour out of those spices. 213 00:09:23,080 --> 00:09:24,680 How's that glaze? 214 00:09:24,680 --> 00:09:27,200 It's great. It's got a little bit of heat to it. 215 00:09:27,200 --> 00:09:30,080 It's nice and umami coming through with the miso in there. 216 00:09:30,080 --> 00:09:31,520 You've got a minute, all right, my friend? 217 00:09:31,520 --> 00:09:33,640 Let's finish this off. Thank you. 218 00:09:33,640 --> 00:09:36,960 Oh, my goodness, this poor aubergine. 219 00:09:43,600 --> 00:09:45,040 That's it. Time's up. 220 00:09:45,040 --> 00:09:46,480 Well done. Thank you. 221 00:09:55,800 --> 00:09:56,960 Ritchie. 222 00:09:56,960 --> 00:09:58,000 Hi, Chef. 223 00:10:05,360 --> 00:10:07,720 I actually thought the aubergine would be overcooked. 224 00:10:07,720 --> 00:10:10,000 It's actually not. Very salty, though. 225 00:10:10,000 --> 00:10:12,600 Your peanut sauce could have been a little bit smoother. 226 00:10:12,600 --> 00:10:14,200 There was some coconut milk there, 227 00:10:14,200 --> 00:10:17,720 and you were throwing in quite a lot of the spices raw, 228 00:10:17,720 --> 00:10:19,920 and they do need heating up in the pan 229 00:10:19,920 --> 00:10:21,320 to get the flavours out. 230 00:10:21,320 --> 00:10:25,000 So I think it could be better, but overall it's not a bad start. 231 00:10:25,000 --> 00:10:26,360 Thank you. Well done, Ritchie. 232 00:10:26,360 --> 00:10:28,280 The way you cut that aubergine, 233 00:10:28,280 --> 00:10:30,800 you need to keep the skin on to hold it together. 234 00:10:30,800 --> 00:10:33,280 And the way you cooked it, it was just so rough. 235 00:10:33,280 --> 00:10:34,680 Threw spices on it, 236 00:10:34,680 --> 00:10:37,240 slices of garlic onto it, in went soy 237 00:10:37,240 --> 00:10:39,120 and just let it soak up all the soy sauce. 238 00:10:39,120 --> 00:10:40,680 That's why it's so salty. 239 00:10:41,720 --> 00:10:43,720 I thought the appearance wasn't particularly good. 240 00:10:43,720 --> 00:10:47,160 I thought you could have made a much smarter, not so wet dish. 241 00:10:48,440 --> 00:10:49,960 Consider the comments. 242 00:10:49,960 --> 00:10:51,480 There's another round coming up. 243 00:10:51,480 --> 00:10:53,000 We'll see you then. Thank you, Ritchie. 244 00:10:53,000 --> 00:10:54,480 Thank you very much. 245 00:10:57,520 --> 00:10:59,960 Nerves got the better of me, unfortunately. 246 00:10:59,960 --> 00:11:02,240 The judges certainly haven't seen the best of what I can do, 247 00:11:02,240 --> 00:11:04,560 but the next round is my food 248 00:11:04,560 --> 00:11:07,840 and hopefully I can show that, you know, I can cook. 249 00:11:09,840 --> 00:11:13,640 NARRATOR: Next to face Marcus's Skills Test is 29-year-old Dan. 250 00:11:14,600 --> 00:11:17,680 Working in kitchens for the past 12 years, 251 00:11:17,680 --> 00:11:21,520 he is now a senior sous-chef at a Lancashire pub. 252 00:11:21,520 --> 00:11:23,800 My food style is very modern, 253 00:11:23,800 --> 00:11:26,760 but also keeps the core of classical techniques. 254 00:11:26,760 --> 00:11:29,800 The dishes you'll see from me are very elegant, 255 00:11:29,800 --> 00:11:32,480 trying to get as much flavour as I can out of the ingredients, 256 00:11:32,480 --> 00:11:34,640 what I've been given. 257 00:11:34,640 --> 00:11:38,200 The best thing about being a chef is you get to be very, very creative 258 00:11:38,200 --> 00:11:40,560 and everything what you put on the plate 259 00:11:40,560 --> 00:11:43,280 is mirroring your personality. 260 00:11:43,280 --> 00:11:46,480 So if it's a messy plate, nine times out of ten, you're a messy person. 261 00:11:48,600 --> 00:11:51,960 I really want to test my skills in front of the main stage 262 00:11:51,960 --> 00:11:55,080 and I'm not only doing it for me, but I'm doing it for my family. 263 00:11:55,080 --> 00:11:58,480 I know how far I can go and how far I can push myself, 264 00:11:58,480 --> 00:12:00,920 so this is really big. 265 00:12:02,240 --> 00:12:04,080 Welcome to MasterChef. Thank you. 266 00:12:04,080 --> 00:12:07,680 This particular Skills Test was set by Marcus. Hi, Dan. 267 00:12:07,680 --> 00:12:10,280 I'd like you to make for us an aubergine steak, 268 00:12:10,280 --> 00:12:12,000 glazed with miso and soy, 269 00:12:12,000 --> 00:12:14,280 served with a spicy peanut sauce. 270 00:12:14,280 --> 00:12:16,040 OK. 20 minutes, Dan. 271 00:12:16,040 --> 00:12:17,480 Over to you. Thank you. 272 00:12:21,680 --> 00:12:24,080 I like the way that Dan is preparing his aubergine, 273 00:12:24,080 --> 00:12:25,800 and it's nice and thick as well. 274 00:12:28,720 --> 00:12:30,040 Dan, tell us your plan. 275 00:12:30,040 --> 00:12:31,320 Where are you going with this? 276 00:12:31,320 --> 00:12:34,320 So I'm just rubbing some spices over the top of the aubergine 277 00:12:34,320 --> 00:12:36,240 and then I'll fire that off on the pan. 278 00:12:38,080 --> 00:12:40,640 I think it needs a bit of oil in that pan, Dan. 279 00:12:44,440 --> 00:12:45,840 Oh, he's got some red onion. 280 00:12:45,840 --> 00:12:47,680 I guess this is for his peanut sauce. 281 00:12:48,680 --> 00:12:50,040 So, why MasterChef? 282 00:12:50,040 --> 00:12:51,920 There was always quite a few people 283 00:12:51,920 --> 00:12:53,560 who said I should give it a go 284 00:12:53,560 --> 00:12:55,280 and I never really had the confidence 285 00:12:55,280 --> 00:12:57,640 within myself to do it. 286 00:12:57,640 --> 00:13:01,520 And then, this year, my partner's just given birth to a baby boy. 287 00:13:01,520 --> 00:13:04,440 I feel like that probably gave me a bit more motivation 288 00:13:04,440 --> 00:13:05,880 to give it a go. 289 00:13:06,960 --> 00:13:09,120 What's his name? Ernest. 290 00:13:09,120 --> 00:13:11,160 Is there an Ernest in your family? Yeah. 291 00:13:11,160 --> 00:13:14,400 So my partner named him after my grandad. 292 00:13:14,400 --> 00:13:15,480 What have you got in that pan? 293 00:13:15,480 --> 00:13:18,520 So this is just a little base for a peanut sauce - 294 00:13:18,520 --> 00:13:21,080 red onions, garlic and a little bit of chilli. 295 00:13:24,400 --> 00:13:26,160 You've had eight minutes, Chef. 296 00:13:26,160 --> 00:13:27,200 Yep. 297 00:13:29,840 --> 00:13:32,600 So, you put spices on the aubergine, put it in the pan. 298 00:13:32,600 --> 00:13:33,720 Now what's gone in there? 299 00:13:33,720 --> 00:13:36,120 So a little bit of soy, a little bit of mirin, 300 00:13:36,120 --> 00:13:37,960 and just some vegetable stock. 301 00:13:37,960 --> 00:13:41,080 Then I'll just brush it with a little bit of miso 302 00:13:41,080 --> 00:13:43,120 and get it in the oven to roast. 303 00:13:45,320 --> 00:13:46,720 Fine to put it in the oven, 304 00:13:46,720 --> 00:13:49,080 but he should have just kept it in the pan so that the heat 305 00:13:49,080 --> 00:13:50,160 was already there in the pan. 306 00:13:50,160 --> 00:13:51,320 That's going to slow the cooking down, 307 00:13:51,320 --> 00:13:53,160 putting it onto a cold tray. 308 00:13:58,560 --> 00:13:59,880 What are you thinking? 309 00:13:59,880 --> 00:14:01,320 So, I'm just going to give it a blend, 310 00:14:01,320 --> 00:14:03,560 mix some crunchy peanut butter through it. 311 00:14:06,480 --> 00:14:08,600 That's a lot of coconut milk. 312 00:14:08,600 --> 00:14:10,160 It's looking more like a soup. 313 00:14:13,440 --> 00:14:14,840 How's that? It tastes of peanuts, 314 00:14:14,840 --> 00:14:16,600 but not as much as I would like it to. 315 00:14:16,600 --> 00:14:18,440 The consistency isn't what I want. 316 00:14:22,840 --> 00:14:24,280 You've got time, you've got the pans, 317 00:14:24,280 --> 00:14:26,120 you've got the cooker. You've got plenty of time. 318 00:14:27,440 --> 00:14:29,800 Fix it. Take it out. Put it in a pan. 319 00:14:29,800 --> 00:14:31,400 Where's your chef's instinct, Dan? 320 00:14:31,400 --> 00:14:33,320 You know, switch into it. 321 00:14:33,320 --> 00:14:34,960 What you've got to do is you've got to think about, right, 322 00:14:34,960 --> 00:14:36,360 how am I going to make this sauce? 323 00:14:36,360 --> 00:14:38,400 You've got five minutes. Yeah. All right? 324 00:14:40,920 --> 00:14:42,120 Dan's starting again. 325 00:14:42,120 --> 00:14:45,800 He just needed to fix the sauce he's put into the jug there. 326 00:14:45,800 --> 00:14:50,200 He could have added more peanut through it, get the consistency up. 327 00:14:52,120 --> 00:14:55,120 You've got a couple of minutes. Yep. So be quick. 328 00:15:06,640 --> 00:15:09,320 All done? Yes. Do you want to take a breath, Chef? 329 00:15:09,320 --> 00:15:11,520 Yes. You OK? 330 00:15:09,320 --> 00:15:11,520 DAN CHUCKLES 331 00:15:19,280 --> 00:15:20,800 All right, Dan? 332 00:15:20,800 --> 00:15:21,840 Yes. 333 00:15:28,360 --> 00:15:29,520 Cutting of the aubergine was nice, 334 00:15:29,520 --> 00:15:31,280 a nice big steak, which is what we were looking for. 335 00:15:31,280 --> 00:15:34,040 But putting on the dry spices and then frying it 336 00:15:34,040 --> 00:15:36,360 isn't really the way to do that. 337 00:15:36,360 --> 00:15:39,400 You've put it in the oven and it's dried out. 338 00:15:39,400 --> 00:15:42,760 The peanut sauce needed big flavours, big energy. 339 00:15:42,760 --> 00:15:44,560 It's bland. 340 00:15:44,560 --> 00:15:46,320 Dan, I thought you got off to a good start. 341 00:15:46,320 --> 00:15:48,920 I don't mind the spices like that, but, you know, make sure 342 00:15:48,920 --> 00:15:51,680 that it's in oil and you really sort of push it through. 343 00:15:52,640 --> 00:15:53,960 It's a coconut sauce. 344 00:15:53,960 --> 00:15:55,560 Personally, I quite like coconut, 345 00:15:55,560 --> 00:15:57,560 but that's not what we were asking for. 346 00:15:57,560 --> 00:16:01,320 You just needed to fix that sauce you had in the blender. 347 00:16:01,320 --> 00:16:03,600 Got a nicely cooked aubergine that's holding together. 348 00:16:03,600 --> 00:16:06,480 It's soft, but firm enough so it's not falling apart. 349 00:16:06,480 --> 00:16:08,440 There's no miso flavour coming through there, 350 00:16:08,440 --> 00:16:10,600 because there's so much chilli. 351 00:16:10,600 --> 00:16:14,680 And then we've got a really lovely sauce that's slightly peanutty, 352 00:16:14,680 --> 00:16:16,000 but mostly coconut. 353 00:16:16,000 --> 00:16:18,080 I'm telling you, it tastes good, 354 00:16:18,080 --> 00:16:20,960 but it ain't the dish we thought you would do. 355 00:16:22,240 --> 00:16:23,920 Dan, see you in the next round. 356 00:16:23,920 --> 00:16:25,240 Thank you very much. 357 00:16:29,960 --> 00:16:32,040 Oh, dear. 358 00:16:29,960 --> 00:16:32,040 HE LAUGHS 359 00:16:32,040 --> 00:16:36,160 I just had tunnel vision and forgot how to cook. 360 00:16:36,160 --> 00:16:37,760 I want to forget about that round. 361 00:16:37,760 --> 00:16:40,520 It's not a representation of me. 362 00:16:44,560 --> 00:16:47,720 Monica, we have two more chefs waiting to do their Skills Test. 363 00:16:47,720 --> 00:16:49,080 This one is yours. 364 00:16:49,080 --> 00:16:50,880 What are you going to get them to do, please? 365 00:16:50,880 --> 00:16:54,280 I'd like our chefs to come in and give us a lemon meringue tart 366 00:16:54,280 --> 00:16:56,440 and a lemon zest garnish to go with it. 367 00:16:56,440 --> 00:16:59,960 So we're giving them the tart case already made, nice and golden. 368 00:16:59,960 --> 00:17:02,240 There's a lot here you've got to get right. 369 00:17:02,240 --> 00:17:05,720 You've got to get the lemon curd made, set, cooled. 370 00:17:05,720 --> 00:17:07,200 You've got the making of an Italian meringue, 371 00:17:07,200 --> 00:17:08,240 which is always a test. 372 00:17:08,240 --> 00:17:09,920 And, of course, a lemon garnish as well. 373 00:17:09,920 --> 00:17:11,760 This is brilliant. 20 minutes. 374 00:17:11,760 --> 00:17:14,240 Let's see how an expert does it, please. 375 00:17:14,240 --> 00:17:16,839 First thing I want to get on is the lemon curd. 376 00:17:18,880 --> 00:17:20,200 Juice two lemons, 377 00:17:20,200 --> 00:17:23,000 and I'm going to use two of the egg yolks. 378 00:17:24,760 --> 00:17:26,720 I want this to set quite quick, 379 00:17:26,720 --> 00:17:29,200 so a little bit of cornflour into there. 380 00:17:29,200 --> 00:17:31,360 In goes the lemon juice, as well. 381 00:17:34,040 --> 00:17:36,120 What texture are you looking for there? 382 00:17:36,120 --> 00:17:39,240 It's going to be like a very thick custard. 383 00:17:40,640 --> 00:17:43,360 Anything with eggs and heat, if you're not careful, 384 00:17:43,360 --> 00:17:45,640 of course, you can end up with scrambled eggs in there. 385 00:17:50,240 --> 00:17:52,760 I'm going to cool it slightly in the ice bath. 386 00:17:56,240 --> 00:17:58,680 And then sort of around room temperature, 387 00:17:58,680 --> 00:18:00,320 you whisk in the butter. 388 00:18:00,320 --> 00:18:03,800 So, cold butter is going in and I'm just whisking it through, 389 00:18:03,800 --> 00:18:05,840 and you're just going to see it's even getting thicker. 390 00:18:07,720 --> 00:18:10,160 What happens if you whisk in the butter if it's too hot? 391 00:18:10,160 --> 00:18:13,240 If the butter melts into it, you're going to get this greasy 392 00:18:13,240 --> 00:18:15,440 finish to the curd and it won't thicken. 393 00:18:15,440 --> 00:18:17,960 So they've got to get the temperature just right. 394 00:18:17,960 --> 00:18:20,000 Wow! There's a lot to this. 395 00:18:20,000 --> 00:18:23,640 I'm going to put my mix into the tart case 396 00:18:23,640 --> 00:18:26,560 and get that into the fridge to cool, as well. 397 00:18:31,720 --> 00:18:33,160 So, the lemon curd is done. 398 00:18:33,160 --> 00:18:35,360 I'm going to make the Italian meringue. 399 00:18:37,880 --> 00:18:40,960 I've got the sugar and the water to make the syrup. 400 00:18:40,960 --> 00:18:42,720 I'm bringing that up to the boil. 401 00:18:42,720 --> 00:18:44,600 I take it up to 110. 402 00:18:44,600 --> 00:18:47,360 Once it gets to 110, I turn the egg whites on... Uh-huh. 403 00:18:47,360 --> 00:18:49,880 ..and then it should go to 120. 404 00:18:49,880 --> 00:18:52,200 Italian meringue, you take the hot sugar 405 00:18:52,200 --> 00:18:54,560 and you put that into the egg whites, whisked, 406 00:18:54,560 --> 00:18:56,000 and it cooks it in there. 407 00:18:56,000 --> 00:18:57,840 The most important thing is you've got to get the egg whites 408 00:18:57,840 --> 00:19:00,840 starting to raise up a little bit before you add the cooked sugar. 409 00:19:00,840 --> 00:19:03,520 If you put the cooked sugar onto just the eggs themselves, 410 00:19:03,520 --> 00:19:05,120 it'll literally cook them straight away. 411 00:19:05,120 --> 00:19:07,000 You need to get a bit of air into there. 412 00:19:07,000 --> 00:19:08,920 This is classic pastry work, 413 00:19:08,920 --> 00:19:12,320 so we'll see who's worked in the pastry section very quickly. 414 00:19:12,320 --> 00:19:13,360 Yeah. 415 00:19:14,640 --> 00:19:18,000 So I'm just letting that cool gently before it's ready to be used. 416 00:19:19,440 --> 00:19:21,680 So, what are you thinking for the garnish? 417 00:19:21,680 --> 00:19:23,040 I'm just making the lemon zest 418 00:19:23,040 --> 00:19:25,480 and I'm candying it in a bit of syrup. 419 00:19:25,480 --> 00:19:28,720 So, all that I've had in this pan - some sugar, some water - 420 00:19:28,720 --> 00:19:29,880 a simple syrup. 421 00:19:29,880 --> 00:19:30,920 In go the lemon zest, 422 00:19:30,920 --> 00:19:33,720 and then I've squeezed in some fresh lemon juice to it. 423 00:19:40,240 --> 00:19:43,560 That's what we want. Nice, glossy, and we want a stiff peak, yeah? 424 00:19:45,800 --> 00:19:47,080 Ta-da! 425 00:19:50,960 --> 00:19:52,400 Mm! Lovely. 426 00:19:52,400 --> 00:19:53,760 I've got my lemon tart, 427 00:19:53,760 --> 00:19:55,200 I've got the Italian meringue, 428 00:19:55,200 --> 00:19:57,240 and now I'm just going to pipe over the top. 429 00:20:00,400 --> 00:20:02,600 Look at that. That's absolutely beautiful. 430 00:20:02,600 --> 00:20:04,200 You're creating waves. 431 00:20:12,400 --> 00:20:16,480 So, I've got lemon zest garnish there with the syrup. 432 00:20:20,080 --> 00:20:22,440 Hey. Beautiful. 433 00:20:22,440 --> 00:20:24,280 Absolutely beautiful. 434 00:20:28,520 --> 00:20:29,880 So, there we have it. 435 00:20:29,880 --> 00:20:33,120 My lemon meringue tart with lemon curd inside, 436 00:20:33,120 --> 00:20:34,480 an Italian meringue, 437 00:20:34,480 --> 00:20:37,440 and a lemon zest garnish. 438 00:20:40,720 --> 00:20:42,800 That's incredible! 439 00:20:42,800 --> 00:20:44,040 It's a great challenge. 440 00:20:44,040 --> 00:20:45,360 It's full of skill. 441 00:20:45,360 --> 00:20:49,440 It's going to take a good cook to get anywhere near this. 442 00:20:49,440 --> 00:20:50,880 Marcus, of course, 443 00:20:50,880 --> 00:20:52,920 please watch with a professional eye in the back room. 444 00:20:52,920 --> 00:20:54,520 Come back for the tasting. I will. 445 00:20:57,360 --> 00:20:58,600 Are we ready? 446 00:20:58,600 --> 00:21:00,680 Almost. As we'll ever be. 447 00:21:03,000 --> 00:21:07,880 NARRATOR: First to face Monica's Skills Test is 23-year-old Alin. 448 00:21:07,880 --> 00:21:11,320 He moved to the UK from Romania ten years ago 449 00:21:11,320 --> 00:21:13,480 and is now head chef at a luxury hotel 450 00:21:13,480 --> 00:21:15,880 in the West Midlands countryside. 451 00:21:16,960 --> 00:21:18,480 Food was always a big thing. 452 00:21:18,480 --> 00:21:22,760 I'm originally from Romania. Gatherings are always massive fun. 453 00:21:22,760 --> 00:21:24,120 I was always helping out, 454 00:21:24,120 --> 00:21:26,680 just making the mayonnaise or cutting the tomatoes, 455 00:21:26,680 --> 00:21:28,920 and that showed me that that's a good feeling, 456 00:21:28,920 --> 00:21:30,760 like, making people happy with food. 457 00:21:31,920 --> 00:21:33,760 I would say I'm really passionate. 458 00:21:33,760 --> 00:21:36,720 My wife was mad at me for having more pictures of food 459 00:21:36,720 --> 00:21:38,040 on my phone than of her. 460 00:21:38,040 --> 00:21:40,600 I just consider myself a bit of a nerd, I guess. 461 00:21:40,600 --> 00:21:42,680 I'm most excited about the skill test. 462 00:21:42,680 --> 00:21:44,280 I really hope it's going to be pastry. 463 00:21:44,280 --> 00:21:45,520 This is one of my strengths. 464 00:21:45,520 --> 00:21:46,640 I honestly can't wait. 465 00:21:48,480 --> 00:21:51,200 So, Alin, lemon meringue tart filled with lemon curd 466 00:21:51,200 --> 00:21:55,720 and an Italian meringue with a lemon garnish of your choice. 467 00:21:55,720 --> 00:21:57,480 20 minutes. Good luck. 468 00:21:57,480 --> 00:21:58,520 Lovely. Thank you. 469 00:22:01,320 --> 00:22:03,080 Putting sugar in his water in his pan, 470 00:22:03,080 --> 00:22:05,280 so he's obviously starting off with the meringue. 471 00:22:05,280 --> 00:22:06,680 Egg whites. 472 00:22:12,640 --> 00:22:14,040 What's your plan with the curd? 473 00:22:14,040 --> 00:22:18,200 I'm just going to beat the egg yolks with the sugar and the cornflour. 474 00:22:18,200 --> 00:22:20,360 Then I'm going to reduce down the lemon juice 475 00:22:20,360 --> 00:22:22,240 just until it extracts more flavour, 476 00:22:22,240 --> 00:22:23,800 then I'm going to mix the two. 477 00:22:23,800 --> 00:22:26,160 And then slowly fold in the butter, 478 00:22:26,160 --> 00:22:27,920 just so it gets nice and creamy. 479 00:22:29,120 --> 00:22:31,080 So, he's got the two jobs working at the same time. 480 00:22:31,080 --> 00:22:33,840 He's got his sugar cooking, thermometer's going in. 481 00:22:33,840 --> 00:22:36,120 What temperature are you looking for? 482 00:22:36,120 --> 00:22:38,160 119-120 degrees. 483 00:22:39,200 --> 00:22:41,480 He has a really good idea of what to do. 484 00:22:42,480 --> 00:22:44,360 That sugar's going into the egg whites. 485 00:22:45,560 --> 00:22:46,960 He's pouring that pretty quickly. 486 00:22:50,000 --> 00:22:51,760 It's not split, so that's a good sign, 487 00:22:51,760 --> 00:22:54,560 but we'll see how it goes once it starts to cool down. 488 00:22:54,560 --> 00:22:56,200 Coming up to halfway. 489 00:22:56,200 --> 00:22:59,080 So I'm just checking for it to be room temperature. 490 00:22:59,080 --> 00:23:00,360 That's when you know it's done, 491 00:23:00,360 --> 00:23:01,680 it's ready to be piped. 492 00:23:04,480 --> 00:23:06,320 Happy with your meringue? 493 00:23:06,320 --> 00:23:08,600 Yes. Yeah, it looks great. 494 00:23:08,600 --> 00:23:10,440 Got the meringue done. 495 00:23:10,440 --> 00:23:13,120 So, getting on with his curd. What is he going to do? 496 00:23:13,120 --> 00:23:14,520 Put it on a bain-marie? 497 00:23:14,520 --> 00:23:17,720 So, he's got his eggs, his sugar and his cornflour 498 00:23:17,720 --> 00:23:19,960 over a bain-marie to thicken it. 499 00:23:22,800 --> 00:23:24,160 How do you know when to put the butter in? 500 00:23:24,160 --> 00:23:26,040 Now I can see that the sugar is melted 501 00:23:26,040 --> 00:23:28,760 and it's starting to slightly thicken. 502 00:23:28,760 --> 00:23:32,040 Just a few cubes at a time until it starts thickening 503 00:23:32,040 --> 00:23:33,920 and gets a nice consistency. 504 00:23:33,920 --> 00:23:35,080 It's not going to thicken, 505 00:23:35,080 --> 00:23:36,960 because he's...keep putting it back on the heat. 506 00:23:36,960 --> 00:23:38,200 He needs to take it off the heat. 507 00:23:39,760 --> 00:23:41,560 You've got just over seven minutes left. 508 00:23:41,560 --> 00:23:42,720 Sweet. You doing all right? 509 00:23:42,720 --> 00:23:43,760 Yep. 510 00:23:45,160 --> 00:23:47,400 So, you're just cooling it quickly? 511 00:23:47,400 --> 00:23:49,120 Yeah, just trying to get it cooled down. 512 00:23:49,120 --> 00:23:51,680 OK. So hopefully it thickens a little bit. 513 00:23:51,680 --> 00:23:53,240 Hmm, that doesn't look thick enough. 514 00:23:53,240 --> 00:23:54,960 But he's got it done. It might set. 515 00:23:58,520 --> 00:24:00,520 Is this for your lemon garnish? 516 00:24:00,520 --> 00:24:03,240 Yeah. I'm going to make a quick syrup with a bit of sugar 517 00:24:03,240 --> 00:24:04,480 and just a bit of water, 518 00:24:04,480 --> 00:24:06,240 and then going to get crystallised. 519 00:24:07,600 --> 00:24:08,920 You've got four minutes, Alin. 520 00:24:08,920 --> 00:24:09,960 Sweet. 521 00:24:11,240 --> 00:24:13,200 GREGG SNIGGERS 522 00:24:15,760 --> 00:24:17,560 Yeah, not set. 523 00:24:17,560 --> 00:24:18,960 And he knows it's not set. 524 00:24:25,280 --> 00:24:27,640 Oh! Did you break it? 525 00:24:27,640 --> 00:24:29,640 A little bit, yeah. 526 00:24:27,640 --> 00:24:29,640 HE CHUCKLES 527 00:24:34,240 --> 00:24:38,160 All that work and you just stick your finger through the pastry case. 528 00:24:41,080 --> 00:24:42,640 Are you done? I'm done. 529 00:24:48,960 --> 00:24:50,080 Hey, Alin. How are you? 530 00:24:50,080 --> 00:24:52,200 Good. It was going so well. 531 00:24:52,200 --> 00:24:54,200 I think you got lost on the lemon curd a little bit there. 532 00:24:54,200 --> 00:24:56,640 And then just to top it off, you stick your finger in it. 533 00:24:56,640 --> 00:24:57,680 What a shame. 534 00:25:07,320 --> 00:25:08,680 Alin, with the meringue, 535 00:25:08,680 --> 00:25:11,400 you knew you had to take the sugar up to 120. 536 00:25:11,400 --> 00:25:14,000 If anything, just slow down the sugar going into it. 537 00:25:14,000 --> 00:25:17,000 It does sort of make it drop a bit, but the meringue is fine. 538 00:25:17,000 --> 00:25:18,960 My concern is the lemon curd. 539 00:25:18,960 --> 00:25:20,840 It didn't get to that ribbon stage. 540 00:25:20,840 --> 00:25:23,920 It's got to get so thick before you add the butter. 541 00:25:25,000 --> 00:25:27,600 Great garnish, the lemon peel. Beautifully cooked. 542 00:25:27,600 --> 00:25:28,680 Presentation, brilliant. 543 00:25:28,680 --> 00:25:31,720 But then you decided to put your finger through the pastry case. 544 00:25:31,720 --> 00:25:34,320 Which was a shame, because it's all about the little points of detail. 545 00:25:34,320 --> 00:25:35,360 I'll tell you what, though, 546 00:25:35,360 --> 00:25:36,480 I bet if you had another go at this, 547 00:25:36,480 --> 00:25:39,040 you'd probably get it absolutely spot-on. 548 00:25:39,040 --> 00:25:40,320 Oh, you're so close! 549 00:25:40,320 --> 00:25:42,080 Lovely, sharp lemon. 550 00:25:42,080 --> 00:25:44,440 Lovely, sugary Italian meringue. 551 00:25:44,440 --> 00:25:46,520 Alin, not bad at all. 552 00:25:46,520 --> 00:25:47,720 See you in the next round. 553 00:25:47,720 --> 00:25:48,960 Thank you. Thank you very much. 554 00:25:52,280 --> 00:25:56,880 I like to think that I did quite well, but I broke the tart. 555 00:25:56,880 --> 00:25:58,840 Silly mistake, but it happens. 556 00:26:04,640 --> 00:26:08,040 Last up is 37-year-old Paule. 557 00:26:08,040 --> 00:26:11,200 Originally from the Ivory Coast in West Africa, 558 00:26:11,200 --> 00:26:13,440 she moved to Paris to train as a chef 559 00:26:13,440 --> 00:26:17,000 and now works as a private catering chef in London. 560 00:26:18,800 --> 00:26:23,920 My dad was a chef and my mum was a really good cook. 561 00:26:23,920 --> 00:26:27,760 She's the one who taught me to do traditional African food 562 00:26:27,760 --> 00:26:30,880 and my dad was doing European food. 563 00:26:30,880 --> 00:26:33,840 I can describe my cooking style as a fusion, 564 00:26:33,840 --> 00:26:36,080 because I've done French cookery 565 00:26:36,080 --> 00:26:38,920 and I always grew up with African spices, 566 00:26:38,920 --> 00:26:40,760 food and techniques, 567 00:26:40,760 --> 00:26:44,120 and I want people to know more about that wonderful cuisine. 568 00:26:46,880 --> 00:26:50,720 When I will walk through the doors of MasterChef: The Professionals, 569 00:26:50,720 --> 00:26:53,680 it will be a big excitement. 570 00:26:53,680 --> 00:26:55,480 Give up is not an option, 571 00:26:55,480 --> 00:26:58,360 so it's a real saying in Ivory Coast. 572 00:27:01,520 --> 00:27:02,880 Paule, how are you? 573 00:27:02,880 --> 00:27:04,160 I'm fine, thank you. 574 00:27:04,160 --> 00:27:06,200 Have you had some experience in the pastry? 575 00:27:06,200 --> 00:27:09,280 A little bit. OK. 20 minutes. Good luck. 576 00:27:16,840 --> 00:27:18,640 So, it looks like she's starting with the lemon curd first, 577 00:27:18,640 --> 00:27:19,760 which is a good start. 578 00:27:19,760 --> 00:27:21,840 Lemon juice in, sugar in. 579 00:27:21,840 --> 00:27:24,600 Would you mind telling me the processes 580 00:27:24,600 --> 00:27:26,480 that you're going to go through? 581 00:27:26,480 --> 00:27:29,120 Yes, so first I will do the lemon curd, 582 00:27:29,120 --> 00:27:33,800 so I mix the cold ingredients, and then I will do the meringue. 583 00:27:37,760 --> 00:27:40,320 I will just cool down the cream. 584 00:27:40,320 --> 00:27:41,360 Great. 585 00:27:42,560 --> 00:27:43,600 My butter. 586 00:27:45,640 --> 00:27:47,280 That was a bit heavy handed with the butter, 587 00:27:47,280 --> 00:27:48,960 on a very hot liquid. 588 00:27:50,280 --> 00:27:52,240 The butter's not going to thicken it when it's too hot. 589 00:27:52,240 --> 00:27:54,320 It's just going to melt and become a liquid. 590 00:27:54,320 --> 00:27:56,040 She could have just cooled the liquid down 591 00:27:56,040 --> 00:27:58,880 and then slowly introduced the cold butter 592 00:27:58,880 --> 00:28:02,680 and it'll get rich and thick and just delicious. 593 00:28:02,680 --> 00:28:04,520 It's just too quick. 594 00:28:04,520 --> 00:28:06,080 You've had five minutes. 595 00:28:06,080 --> 00:28:08,960 You've got 15 to go. Oh, OK. Good. 596 00:28:08,960 --> 00:28:11,120 What sort of kitchen are you working in now? 597 00:28:11,120 --> 00:28:13,480 I just opened my own restaurant in France. 598 00:28:13,480 --> 00:28:15,480 But here, I am a freelance chef, 599 00:28:15,480 --> 00:28:17,360 because I'm doing consultancy 600 00:28:17,360 --> 00:28:19,160 and I'm also working in kitchens. 601 00:28:19,160 --> 00:28:20,960 And who's looking after your restaurant in France? 602 00:28:20,960 --> 00:28:22,680 I have a partner, a business partner. 603 00:28:24,320 --> 00:28:27,920 Now that it's cooling down, I will do my...Italian meringue? 604 00:28:27,920 --> 00:28:30,480 Yes. Yes. 605 00:28:27,920 --> 00:28:30,480 MONICA CHUCKLES 606 00:28:30,480 --> 00:28:31,560 Sugar's in the pan, 607 00:28:31,560 --> 00:28:33,920 water's in for the Italian meringue. 608 00:28:36,080 --> 00:28:37,680 She's got her eggs in. Turn it on. 609 00:28:38,960 --> 00:28:41,040 She's getting on with it. 610 00:28:41,040 --> 00:28:42,640 Paule, feeling quite chilled out? 611 00:28:42,640 --> 00:28:43,840 I'm feeling well. 612 00:28:43,840 --> 00:28:46,720 It's a beautiful day today, so... GREGG CHUCKLES 613 00:28:46,720 --> 00:28:48,800 What temperature do you want 614 00:28:48,800 --> 00:28:51,880 your sugar before you pour it into the mix? 615 00:28:51,880 --> 00:28:53,000 121. 616 00:28:53,000 --> 00:28:54,560 You seem very confident with that. 617 00:28:54,560 --> 00:28:58,960 I know a bit of, like, lemon tart, meringue, so... 618 00:28:58,960 --> 00:29:00,320 Allez, allez, allez. 619 00:29:00,320 --> 00:29:03,120 So, Paule, you've had ten minutes. 620 00:29:03,120 --> 00:29:04,680 Ten minutes? You've got ten minutes to go. OK. 621 00:29:05,680 --> 00:29:08,520 She's pouring that sugar a little bit too fast. 622 00:29:08,520 --> 00:29:10,400 Turn it up. Quick, quick, quick. 623 00:29:10,400 --> 00:29:11,720 Get some air into it 624 00:29:11,720 --> 00:29:13,240 or it's going to be too runny. 625 00:29:18,880 --> 00:29:21,720 And what are you thinking for your lemon garnish? 626 00:29:21,720 --> 00:29:24,800 I will do a caramel with candied lemon. 627 00:29:27,160 --> 00:29:29,120 You have five minutes left. 628 00:29:31,200 --> 00:29:32,800 How's it looking, Paule? 629 00:29:32,800 --> 00:29:34,120 It's looking good. 630 00:29:36,360 --> 00:29:37,960 That's not whisked enough. 631 00:29:37,960 --> 00:29:40,040 That's a pouring consistency. 632 00:29:40,040 --> 00:29:41,880 Not how Italian meringue should be. 633 00:29:41,880 --> 00:29:43,400 You should be able to tip that bowl upside down 634 00:29:43,400 --> 00:29:45,800 and that meringue shouldn't move. 635 00:29:45,800 --> 00:29:47,880 You've got a couple of minutes. 636 00:29:47,880 --> 00:29:49,680 That curd's far too runny. 637 00:29:54,040 --> 00:29:55,320 Right, meringue time. 638 00:29:57,040 --> 00:29:58,640 It's holding better than I thought. 639 00:29:58,640 --> 00:30:01,120 Still not quite the consistency it should be. 640 00:30:08,200 --> 00:30:09,680 That's it. Time's up. 641 00:30:09,680 --> 00:30:11,160 All done? Thank you. 642 00:30:19,080 --> 00:30:21,040 Hi, Paule. Hello. 643 00:30:31,200 --> 00:30:33,120 The making of the curd, 644 00:30:33,120 --> 00:30:36,440 it looked thick enough, but then you added all the butter 645 00:30:36,440 --> 00:30:40,240 while it was still hot and it just melted all the way through. 646 00:30:40,240 --> 00:30:41,560 On the Italian meringue, you got the syrup 647 00:30:41,560 --> 00:30:43,320 up to the right temperature, 648 00:30:43,320 --> 00:30:45,560 but then you put all the syrup in. 649 00:30:45,560 --> 00:30:47,920 Straight away, when you took the whisk up, 650 00:30:47,920 --> 00:30:50,040 that...it was still quite soft, the meringue. 651 00:30:50,040 --> 00:30:52,320 It needs to be a stiff peak. 652 00:30:52,320 --> 00:30:54,240 I think what I noticed was that you were under control, 653 00:30:54,240 --> 00:30:55,320 which was really good. 654 00:30:55,320 --> 00:30:57,600 You've just done things just a little bit too fast. 655 00:30:58,880 --> 00:31:01,560 The lemon curd's delicious. Yeah, it's a bit runny. 656 00:31:01,560 --> 00:31:03,120 The meringue's got the right sweetness. 657 00:31:03,120 --> 00:31:04,160 Could have been a bit thicker. 658 00:31:04,160 --> 00:31:07,000 Leave it on the machine, just let it sit there. 659 00:31:07,000 --> 00:31:08,160 Good flavours. 660 00:31:08,160 --> 00:31:09,960 Not a bad start at all. 661 00:31:09,960 --> 00:31:12,200 Thank you, Paule. Thank you very much. Thank you. 662 00:31:17,280 --> 00:31:20,920 I think I rushed a bit, but they liked the taste. 663 00:31:20,920 --> 00:31:23,560 I think that's the most important. 664 00:31:23,560 --> 00:31:26,240 In the next round, I have more to show - 665 00:31:26,240 --> 00:31:29,400 who I am and the cuisine I'm doing. 666 00:31:31,880 --> 00:31:33,240 Out of the two skills tests, 667 00:31:33,240 --> 00:31:36,680 I thought the pastry challenge would be by far the toughest. 668 00:31:36,680 --> 00:31:38,960 And, actually, the two chefs that did that seemed 669 00:31:38,960 --> 00:31:40,080 the most confident. 670 00:31:40,080 --> 00:31:41,280 Overall, yeah, good. 671 00:31:41,280 --> 00:31:43,200 And I'm really excited to see what they're going to do next. 672 00:31:43,200 --> 00:31:46,680 I think we're going to get some very distinctive, unique styles. 673 00:31:46,680 --> 00:31:47,840 Absolutely. 674 00:31:47,840 --> 00:31:49,120 That's what I want to see. 675 00:32:08,400 --> 00:32:10,720 Chefs, welcome back to our kitchen. 676 00:32:10,720 --> 00:32:14,040 Set aside any issues you've had in the Skills Test. 677 00:32:14,040 --> 00:32:17,240 This is your signature two-course menu. 678 00:32:17,240 --> 00:32:20,640 Show off what you're able to do and cement your place 679 00:32:20,640 --> 00:32:22,600 in this competition. 680 00:32:22,600 --> 00:32:24,640 Take this opportunity. 681 00:32:24,640 --> 00:32:28,560 Show us what it is you are all about. 682 00:32:28,560 --> 00:32:29,960 At the end of this, 683 00:32:29,960 --> 00:32:31,680 two of you will be leaving the competition, 684 00:32:31,680 --> 00:32:35,400 but two of you will be going through to a quarterfinal. 685 00:32:35,400 --> 00:32:38,720 One main, one dessert in an hour and a half. 686 00:32:38,720 --> 00:32:39,760 Off you go. 687 00:32:42,400 --> 00:32:45,600 I'm really, really excited to be cooking our dishes now. 688 00:32:45,600 --> 00:32:48,200 Hopefully the judges will see what I can do. 689 00:32:52,160 --> 00:32:54,560 Today is a big day. 690 00:32:54,560 --> 00:32:57,760 I need to showcase what my cuisine is about. 691 00:33:01,280 --> 00:33:03,560 Paule, what are you making for us, please? 692 00:33:03,560 --> 00:33:07,760 Guinea fowl roasted with a glaze over palm wine. 693 00:33:07,760 --> 00:33:10,720 African ratatouille with cassava couscous. 694 00:33:10,720 --> 00:33:12,120 What's palm wine? 695 00:33:12,120 --> 00:33:13,600 This is alcohol. 696 00:33:13,600 --> 00:33:16,920 It's kind of the milk of the palm tree. 697 00:33:16,920 --> 00:33:20,480 I notice over there you've got some incredibly hot chillies. 698 00:33:20,480 --> 00:33:23,200 Yes. Is that going in our ratatouille? 699 00:33:23,200 --> 00:33:26,720 It is, but not to heat up too much. 700 00:33:26,720 --> 00:33:28,840 For the dessert, chocolate ganache 701 00:33:28,840 --> 00:33:31,360 and hibiscus cream, 702 00:33:31,360 --> 00:33:36,400 with caramelised cashew nut in a shell of filo pastry. 703 00:33:36,400 --> 00:33:40,560 Does this reflect the story of your culinary life, do you think? 704 00:33:40,560 --> 00:33:43,600 It does, because I'm coming from Ivory Coast 705 00:33:43,600 --> 00:33:47,920 and my signature dishes are made out of all my memories. 706 00:33:52,280 --> 00:33:53,960 I'm intrigued about Paule's food. 707 00:33:53,960 --> 00:33:57,440 I love the point of difference in bringing her culture into it. 708 00:33:57,440 --> 00:33:58,560 The guinea fowl, 709 00:33:58,560 --> 00:34:01,840 I will pan-fry it and then finish it off in the oven. 710 00:34:01,840 --> 00:34:03,960 Guinea fowl dries up very, very quickly. 711 00:34:03,960 --> 00:34:06,440 There's not a lot of fat underneath the skin. 712 00:34:08,000 --> 00:34:10,440 Paule is making an African ratatouille. 713 00:34:10,440 --> 00:34:13,360 She's got aubergines and Scotch bonnets in it. 714 00:34:13,360 --> 00:34:15,560 Ooh, hopefully not too hot, 715 00:34:15,560 --> 00:34:18,560 but I do like a bit of spice in food. 716 00:34:18,560 --> 00:34:20,239 Paule's dessert is a filo tart 717 00:34:20,239 --> 00:34:23,199 and it's going to be filled with a hibiscus mousse. 718 00:34:23,199 --> 00:34:25,320 It's very floral, can be very sweet, 719 00:34:25,320 --> 00:34:27,280 so she's got to be very careful with it. 720 00:34:27,280 --> 00:34:30,120 Paule is also using some Penja peppercorns from Africa 721 00:34:30,120 --> 00:34:32,679 and she's putting it with caramelised cashew nuts. 722 00:34:32,679 --> 00:34:35,000 Clever touch. I like that. 723 00:34:35,000 --> 00:34:37,400 Chocolate ganache is chocolate and cream. 724 00:34:37,400 --> 00:34:39,920 She's got to make sure that it's smooth and textured, 725 00:34:39,920 --> 00:34:42,320 and that she gets it in the fridge to set on time. 726 00:34:43,360 --> 00:34:47,880 I'm pushing myself with a lot of elements in such a short time, 727 00:34:47,880 --> 00:34:50,040 but it should be OK. 728 00:34:53,800 --> 00:34:57,200 RITCHIE: The dishes I've been practising night and day. 729 00:34:57,200 --> 00:35:00,360 I really, really want to impress Monica now. 730 00:35:00,360 --> 00:35:02,480 I need to knock it out the park in this next round. 731 00:35:04,440 --> 00:35:06,240 Ritchie, tell us about your two dishes. 732 00:35:06,240 --> 00:35:07,600 I'm going to be cooking plant-based. 733 00:35:07,600 --> 00:35:09,800 My main course, it's called The Pumpkin Family. 734 00:35:09,800 --> 00:35:12,480 Butternut squash fondant, a pumpkin seed puree, 735 00:35:12,480 --> 00:35:13,920 braised baby gem lettuce, 736 00:35:13,920 --> 00:35:15,600 quick-pickled cucumber hearts 737 00:35:15,600 --> 00:35:17,120 and plant-based croquette. 738 00:35:17,120 --> 00:35:19,600 My dessert - a vanilla sponge with a whipped, 739 00:35:19,600 --> 00:35:21,640 plant-based mascarpone, 740 00:35:21,640 --> 00:35:22,960 pickled blackberries, 741 00:35:22,960 --> 00:35:26,160 finished with a vanilla and black sesame ice cream. 742 00:35:26,160 --> 00:35:28,120 Why the passion for plants? 743 00:35:28,120 --> 00:35:30,480 When I was a kid, I was asked to do a project in school 744 00:35:30,480 --> 00:35:32,680 and I thought, "Well, I'll do that on veganism." 745 00:35:32,680 --> 00:35:35,280 A week later I was like, "Mum, I'm not eating meat any more," 746 00:35:35,280 --> 00:35:37,400 and the whole house was just in uproar. 747 00:35:37,400 --> 00:35:39,840 We're a classic, you know, meat and two veg family. 748 00:35:43,680 --> 00:35:46,920 I'm excited about Ritchie's main course. 749 00:35:46,920 --> 00:35:48,840 The squash is being cooked as a fondant, 750 00:35:48,840 --> 00:35:51,080 so it's got to be lovely and soft. 751 00:35:52,360 --> 00:35:55,040 He's using pumpkin seeds for a puree. 752 00:35:55,040 --> 00:35:57,120 That's got to be smooth. 753 00:35:57,120 --> 00:35:59,000 There's braised baby gem, 754 00:35:59,000 --> 00:36:02,000 even a croquette made from gram flour, 755 00:36:02,000 --> 00:36:03,680 which is sort of chickpea. 756 00:36:03,680 --> 00:36:05,920 So it's going to be a lot of different elements 757 00:36:05,920 --> 00:36:07,560 coming into this dish. 758 00:36:07,560 --> 00:36:10,480 How it all comes together is what I'm trying to see here. 759 00:36:12,120 --> 00:36:14,840 Ritchie's dessert, everything again based around vegan ingredients. 760 00:36:14,840 --> 00:36:16,080 It sounds interesting. 761 00:36:16,080 --> 00:36:18,640 I think sugar is going to be the key to this dish, 762 00:36:18,640 --> 00:36:20,800 because there are certain ingredients 763 00:36:20,800 --> 00:36:22,240 that will lack in flavour 764 00:36:22,240 --> 00:36:23,680 that you need to bring out. 765 00:36:25,840 --> 00:36:28,680 So we've got our sponge that's just come out of the oven 766 00:36:28,680 --> 00:36:31,040 and I've made a pickled blackberry mix 767 00:36:31,040 --> 00:36:34,320 to soak the sponges so they're nice and soft, 768 00:36:34,320 --> 00:36:39,000 almost like a golden syrup sort of sponge cake vibe going on. 769 00:36:39,000 --> 00:36:41,680 The mascarpone cream has got tonka bean and miso paste 770 00:36:41,680 --> 00:36:42,920 running through. 771 00:36:42,920 --> 00:36:45,880 Tonka bean, it's quite mild and bland. 772 00:36:45,880 --> 00:36:48,560 You've got to cook it to bring out its lovely flavour. 773 00:36:48,560 --> 00:36:50,480 I'm battling with time a little bit at the moment. 774 00:36:50,480 --> 00:36:52,400 It's a bit hectic, I'm not going to lie, 775 00:36:52,400 --> 00:36:54,760 but I'm enjoying myself and that's part of it, surely. 776 00:36:54,760 --> 00:36:56,880 It's not all pain. 777 00:36:54,760 --> 00:36:56,880 HE LAUGHS 778 00:36:58,360 --> 00:37:00,040 You've got one hour left, chefs. 779 00:37:00,040 --> 00:37:02,520 60 minutes to go. I know, rapid. 780 00:37:05,520 --> 00:37:08,040 I'm really pushing myself with this dish just because, 781 00:37:08,040 --> 00:37:11,240 being young, I feel like it shows that I've got good initiative. 782 00:37:11,240 --> 00:37:14,000 I can do great things even though I don't have that much experience 783 00:37:14,000 --> 00:37:16,000 as maybe other chefs that are older. 784 00:37:19,600 --> 00:37:21,840 For the main course, I have duck breast, 785 00:37:21,840 --> 00:37:24,760 smoked carrot puree and a duck leg cabbage roll. 786 00:37:24,760 --> 00:37:27,320 It's one of the dishes that I firstly cooked for my wife 787 00:37:27,320 --> 00:37:28,640 before we got married. 788 00:37:28,640 --> 00:37:29,840 Where did you meet your wife? 789 00:37:29,840 --> 00:37:31,440 I met her at school. 790 00:37:31,440 --> 00:37:33,640 So we grew up together, basically, yeah. 791 00:37:33,640 --> 00:37:35,240 She's one of your biggest fans, is she? 792 00:37:35,240 --> 00:37:36,800 Yes, definitely. Biggest critic as well, so... 793 00:37:40,240 --> 00:37:42,480 Alin's got a lot of work going on here. 794 00:37:42,480 --> 00:37:44,240 He's taken the duck breasts off the crown. 795 00:37:44,240 --> 00:37:47,000 I think it's fine as long as he cooks them gently 796 00:37:47,000 --> 00:37:49,240 and makes sure the fat's beautifully rendered down. 797 00:37:50,640 --> 00:37:53,240 We've got duck leg mousseline wrapped in cabbage, 798 00:37:53,240 --> 00:37:55,400 and mousseline is about blitzing up the meat 799 00:37:55,400 --> 00:37:57,200 and making sure that it's not split. 800 00:37:57,200 --> 00:37:58,800 The cabbage has to be perfectly cooked, 801 00:37:58,800 --> 00:38:00,680 otherwise it's just going to be too chewy. 802 00:38:00,680 --> 00:38:03,200 This is one of the classic Romanian things that you would have 803 00:38:03,200 --> 00:38:05,440 at Christmas or Easter. 804 00:38:05,440 --> 00:38:08,960 Normally they're filled with pork and rice and spices and stuff. 805 00:38:08,960 --> 00:38:11,360 I've just made a duck one. 806 00:38:11,360 --> 00:38:14,400 Alin's also serving carrots, which he's smoking. 807 00:38:14,400 --> 00:38:16,440 Hopefully he's using a strong bark, 808 00:38:16,440 --> 00:38:20,640 because sometimes the flavour of the smoke just evaporates. 809 00:38:20,640 --> 00:38:23,040 We have a pancetta and apricot sauce. 810 00:38:23,040 --> 00:38:26,280 Fruit works beautifully with duck, so I'm happy with that. 811 00:38:26,280 --> 00:38:27,880 Alin, what's your dessert? 812 00:38:27,880 --> 00:38:29,200 Hazelnut mousse, 813 00:38:29,200 --> 00:38:32,280 hazelnut sponge and a thyme ice cream. 814 00:38:33,360 --> 00:38:34,520 Alin's dessert, 815 00:38:34,520 --> 00:38:36,320 the hazelnut mousse has got to be smooth. 816 00:38:38,520 --> 00:38:41,240 Also got a lovely nut liqueur in the sponge. 817 00:38:41,240 --> 00:38:45,320 Hopefully, big in flavour, but very, very light. 818 00:38:45,320 --> 00:38:47,040 I like the sound of the thyme ice cream. 819 00:38:47,040 --> 00:38:49,160 It's a point of difference in Alin's dessert, 820 00:38:49,160 --> 00:38:51,200 because it'll bring a sort of savoury 821 00:38:51,200 --> 00:38:52,760 and sort of floral note to it. 822 00:38:54,040 --> 00:38:55,480 I've got so much to do. 823 00:38:55,480 --> 00:38:58,240 I'm a bit behind, so hopefully we'll get time enough 824 00:38:58,240 --> 00:38:59,560 to push everything out. 825 00:39:04,600 --> 00:39:05,760 Dan's a classical cook. 826 00:39:05,760 --> 00:39:07,560 He's cooking roast venison loin. 827 00:39:07,560 --> 00:39:09,240 He's trimmed it really nicely. 828 00:39:09,240 --> 00:39:11,760 He's caramelised it lovely. 829 00:39:11,760 --> 00:39:14,360 There's three different types of cooking on the venison, 830 00:39:14,360 --> 00:39:17,840 so if I overcook it in the oven then it's game over. 831 00:39:17,840 --> 00:39:19,640 Beautiful-looking beetroot. 832 00:39:19,640 --> 00:39:22,480 He's made long, thin ribbons and then rolled it back up 833 00:39:22,480 --> 00:39:25,600 and he's going to soak that beetroot using verjus, 834 00:39:25,600 --> 00:39:29,280 which is like a really tart grape juice. 835 00:39:29,280 --> 00:39:32,040 Very important to make sure the beetroot's not too acidic 836 00:39:32,040 --> 00:39:33,160 with the verjus. 837 00:39:33,160 --> 00:39:34,320 Beetroot ketchup, 838 00:39:34,320 --> 00:39:38,760 it's got to be beautiful and smooth, bright and vibrant in its colour. 839 00:39:38,760 --> 00:39:42,600 Got some freshness on the plate with the pear and with the garlic. 840 00:39:42,600 --> 00:39:43,760 There's no fuss about it. 841 00:39:43,760 --> 00:39:46,480 It's minimalistic, and with all good classical cookery, 842 00:39:46,480 --> 00:39:48,960 the ingredients should just sing for themselves. 843 00:39:48,960 --> 00:39:53,160 Dan's dessert is about chocolate and calamansi lime. 844 00:39:53,160 --> 00:39:55,360 He's making a salted chocolate ganache. 845 00:39:55,360 --> 00:39:58,480 It's dense, it's bitter, it's rich. 846 00:39:58,480 --> 00:40:01,080 We've also got a calamansi lime syrup. 847 00:40:01,080 --> 00:40:02,960 It's an interesting-sounding dish. 848 00:40:02,960 --> 00:40:04,240 I think it's exciting. 849 00:40:04,240 --> 00:40:05,680 The bitterness of the chocolate, 850 00:40:05,680 --> 00:40:07,360 the sharpness of the calamansi lime - 851 00:40:07,360 --> 00:40:09,120 there's got to be the right balance. 852 00:40:10,320 --> 00:40:14,200 People who know me know I'm not the most confident person. 853 00:40:14,200 --> 00:40:16,160 I definitely think that this competition is a massive step 854 00:40:16,160 --> 00:40:17,840 out of my comfort zone. 855 00:40:17,840 --> 00:40:19,920 Yeah. 856 00:40:17,840 --> 00:40:19,920 HE LAUGHS 857 00:40:23,960 --> 00:40:25,160 Are you a humble man? 858 00:40:25,160 --> 00:40:26,840 Do you hide your light under a bushel? 859 00:40:26,840 --> 00:40:28,840 I don't have the masses of confidence in myself, 860 00:40:28,840 --> 00:40:31,680 but I try and let my food speak for myself. 861 00:40:31,680 --> 00:40:34,160 Since I left school, I've just been in hospitality, 862 00:40:34,160 --> 00:40:36,960 so no official college training. 863 00:40:36,960 --> 00:40:39,080 You learnt on the job from a very young age? Yeah. 864 00:40:39,080 --> 00:40:41,080 No, a lot of great chefs have done that. 865 00:40:44,640 --> 00:40:47,280 Chefs, you've got ten minutes. 866 00:40:47,280 --> 00:40:48,600 There's a couple of you here 867 00:40:48,600 --> 00:40:50,320 look like you've got quite a bit to do. 868 00:40:51,920 --> 00:40:53,200 At the moment, 869 00:40:53,200 --> 00:40:56,400 I need to do my whisk for the ganache. 870 00:40:56,400 --> 00:40:57,800 Let's go, let's go. 871 00:41:00,200 --> 00:41:02,200 You on time? 872 00:41:02,200 --> 00:41:03,240 Good man. 873 00:41:05,480 --> 00:41:08,680 Wish it was a bit more rare, but I'm happy. 874 00:41:11,440 --> 00:41:14,720 You have just five minutes. Five minutes. 875 00:41:14,720 --> 00:41:16,320 Paule? Yes, Chef. 876 00:41:16,320 --> 00:41:18,400 Is that the last touch on the main? Yes, Chef. 877 00:41:18,400 --> 00:41:20,440 You can do this, Paule. You can do this. 878 00:41:37,000 --> 00:41:38,800 That's it. Time's up. 879 00:41:38,800 --> 00:41:39,880 Everybody stop. 880 00:41:41,560 --> 00:41:42,840 WHISPERS: That went quick! 881 00:41:44,800 --> 00:41:49,000 Head chef Alin's signature main course is roasted duck breast 882 00:41:49,000 --> 00:41:51,400 with a cabbage-wrapped duck leg mousseline, 883 00:41:51,400 --> 00:41:54,480 alongside a smoked carrot puree, 884 00:41:54,480 --> 00:41:57,040 baby carrots dressed in duck fat, 885 00:41:57,040 --> 00:41:59,960 and a soy maple glaze, 886 00:41:59,960 --> 00:42:04,920 with an apricot, pancetta and coriander duck sauce. 887 00:42:11,640 --> 00:42:13,640 The duck is nice and pink, 888 00:42:13,640 --> 00:42:16,040 but you can see that the fat needs 889 00:42:16,040 --> 00:42:18,640 to be rendered down much more than that. 890 00:42:18,640 --> 00:42:21,840 The baby carrot is nicely cooked. 891 00:42:21,840 --> 00:42:25,600 I love the crispy duck bits. 892 00:42:25,600 --> 00:42:27,920 They're really nice on here. 893 00:42:27,920 --> 00:42:30,680 What you've got here is a nicely cooked duck breast 894 00:42:30,680 --> 00:42:32,400 with sweet flavours that work. 895 00:42:32,400 --> 00:42:34,360 You've got apricot in the sauce. 896 00:42:34,360 --> 00:42:38,080 I like that carrot puree with the smokiness, but it's subtle. 897 00:42:38,080 --> 00:42:39,320 I think the puree's great, 898 00:42:39,320 --> 00:42:41,440 but I'm really struggling with your mousseline. 899 00:42:41,440 --> 00:42:43,720 You know, it's just not cooked enough. 900 00:42:43,720 --> 00:42:45,440 I'm not enjoying your sauce. 901 00:42:45,440 --> 00:42:46,720 It's cooked too heavily. 902 00:42:46,720 --> 00:42:48,720 It's just been boiled and boiled and boiled. 903 00:42:48,720 --> 00:42:50,240 It's almost gravy-esque in a way, 904 00:42:50,240 --> 00:42:52,480 rather than actually a really refined sauce. 905 00:42:54,040 --> 00:42:56,080 For his dessert, 906 00:42:56,080 --> 00:42:58,760 Alin has made a hazelnut and chocolate mousse 907 00:42:58,760 --> 00:43:02,440 with chocolate praline and thyme crumb, 908 00:43:02,440 --> 00:43:05,800 a hazelnut liqueur-flavoured sponge, 909 00:43:05,800 --> 00:43:07,800 and a thyme ice cream. 910 00:43:14,040 --> 00:43:16,760 That nut mousse I really like. 911 00:43:16,760 --> 00:43:17,800 Not too sweet. 912 00:43:17,800 --> 00:43:19,960 Finishes with a proper hazelnut finish. 913 00:43:21,040 --> 00:43:22,960 Your chocolaty crumb is too sweet. 914 00:43:22,960 --> 00:43:26,120 It's more like a crushed sugar cube than it is chocolate crumb. 915 00:43:27,120 --> 00:43:31,520 The ice cream with the thyme is my favourite thing on this plate, 916 00:43:31,520 --> 00:43:33,640 but the mousse itself is not right. 917 00:43:33,640 --> 00:43:36,800 It's got the texture of a creme pat before you whip the cream into it 918 00:43:36,800 --> 00:43:38,440 to make it a lighter mousse. 919 00:43:38,440 --> 00:43:40,160 The texture of the ice cream is fabulous. 920 00:43:40,160 --> 00:43:42,840 It's smooth and silky, tastes of thyme, 921 00:43:42,840 --> 00:43:46,640 but your sponge doesn't have any flavour of anything, 922 00:43:46,640 --> 00:43:47,920 which is a shame. 923 00:43:47,920 --> 00:43:49,000 Great ice cream, though. 924 00:43:51,160 --> 00:43:52,480 I'm a bit frustrated. 925 00:43:52,480 --> 00:43:55,480 Not the best results that I was hoping for. 926 00:43:56,640 --> 00:44:00,040 I'm definitely kicking myself for the stupid mistakes. 927 00:44:00,040 --> 00:44:02,240 HE SIGHS 928 00:44:00,040 --> 00:44:02,240 It is what it is, I guess. 929 00:44:03,440 --> 00:44:05,960 Private catering chef Paule's menu 930 00:44:05,960 --> 00:44:08,200 is inspired by the Ivory Coast. 931 00:44:09,400 --> 00:44:11,120 For her main course, 932 00:44:11,120 --> 00:44:13,840 she's made roasted guinea fowl, 933 00:44:13,840 --> 00:44:17,440 a ratatouille made from tomato, onion, aubergine, 934 00:44:17,440 --> 00:44:20,520 and Scotch bonnet chillies, 935 00:44:20,520 --> 00:44:22,280 cassava couscous, 936 00:44:22,280 --> 00:44:24,440 and a palm wine glaze. 937 00:44:29,640 --> 00:44:33,880 The guinea fowl, though beautiful and golden and crispy on the skin, 938 00:44:33,880 --> 00:44:36,080 mine is slightly dry. 939 00:44:36,080 --> 00:44:37,720 It's over. 940 00:44:37,720 --> 00:44:40,080 The ratatouille is delicious, 941 00:44:40,080 --> 00:44:42,760 but I didn't get any chilli in mine. 942 00:44:42,760 --> 00:44:44,440 The guinea fowl's beautifully coloured. 943 00:44:44,440 --> 00:44:46,000 I love the trimming of the bone. 944 00:44:46,000 --> 00:44:48,720 Your couscous, I love the neutral element of it. 945 00:44:48,720 --> 00:44:51,440 It's sticky, like steamed rice. 946 00:44:51,440 --> 00:44:54,240 And the ratatouille has got great flavour to it too. 947 00:44:54,240 --> 00:44:56,880 What I get here from you is the flavour of home. 948 00:44:56,880 --> 00:44:59,560 What's missing in this is just that little bit of that chilli. 949 00:45:00,760 --> 00:45:04,320 You are giving me textures and flavours I haven't had before 950 00:45:04,320 --> 00:45:06,000 and I think they're great. 951 00:45:06,000 --> 00:45:09,560 That ratatouille with that slightly bitter aubergine 952 00:45:09,560 --> 00:45:13,440 and the sweetness of onions I find divine. 953 00:45:13,440 --> 00:45:16,000 This sauce here is finished with palm wine. 954 00:45:16,000 --> 00:45:19,760 It's almost honey sweet and then sharp at the end, 955 00:45:19,760 --> 00:45:21,440 and it's really lovely. 956 00:45:22,760 --> 00:45:24,760 For her dessert, 957 00:45:24,760 --> 00:45:26,560 Paule has served a filo tart 958 00:45:26,560 --> 00:45:28,760 filled with hibiscus mousse 959 00:45:28,760 --> 00:45:31,520 and topped with chocolate ganache, 960 00:45:31,520 --> 00:45:33,120 caramelised cashew nut 961 00:45:33,120 --> 00:45:35,200 and Penja peppercorn brittle, 962 00:45:35,200 --> 00:45:38,120 accompanied by hibiscus and mint syrup. 963 00:45:39,400 --> 00:45:41,960 This looks rushed, which is no surprise. 964 00:45:41,960 --> 00:45:43,760 With three minutes to go, 965 00:45:43,760 --> 00:45:45,600 you had nothing on the plate at all. 966 00:45:53,040 --> 00:45:54,400 The hibiscus syrup, 967 00:45:54,400 --> 00:45:57,320 that's the nice, floral, slightly sweet finish. 968 00:45:57,320 --> 00:45:59,000 The hibiscus mousse, 969 00:45:59,000 --> 00:46:02,280 I find it too sweet, and then your chocolate has split. 970 00:46:04,200 --> 00:46:07,880 I do like the notes of the pepper through the dessert. 971 00:46:07,880 --> 00:46:09,720 There is the bitter chocolate, 972 00:46:09,720 --> 00:46:14,120 but the hibiscus, for me, is so sickly sweet. 973 00:46:14,120 --> 00:46:18,200 The syrup here is also sickly sweet. 974 00:46:18,200 --> 00:46:20,360 I like the shape of your filo pastry. 975 00:46:20,360 --> 00:46:22,760 The chocolate ganache is just a little bit on the grainy side, 976 00:46:22,760 --> 00:46:25,200 but it's still got a lovely, delicious chocolate flavour, 977 00:46:25,200 --> 00:46:28,120 which is really beautifully counterbalancing the floral essence 978 00:46:28,120 --> 00:46:29,720 of the hibiscus flower. 979 00:46:29,720 --> 00:46:31,240 There's some lovely ideas here, 980 00:46:31,240 --> 00:46:33,920 but I think the magic here for me is the floral essence 981 00:46:33,920 --> 00:46:36,200 of the hibiscus and the heat of that pepper. 982 00:46:36,200 --> 00:46:37,760 Good work, well done. 983 00:46:39,080 --> 00:46:41,960 Paule, you've split the judges. 984 00:46:41,960 --> 00:46:44,480 OK. Thank you very much indeed. 985 00:46:46,920 --> 00:46:50,160 I am feeling a bit disappointed 986 00:46:50,160 --> 00:46:51,640 of my performance, 987 00:46:51,640 --> 00:46:54,640 because I didn't make it taste 988 00:46:54,640 --> 00:46:56,360 and look how I wanted to. 989 00:46:56,360 --> 00:46:59,800 I know that I could have done better. 990 00:47:01,560 --> 00:47:05,040 Chef patron Ritchie's plant-based menu 991 00:47:05,040 --> 00:47:08,120 starts with a butternut squash fondant, 992 00:47:08,120 --> 00:47:11,040 topped with braised baby gem lettuce 993 00:47:11,040 --> 00:47:14,920 on a roasted pumpkin seed and truffle puree, 994 00:47:14,920 --> 00:47:17,760 alongside a chickpea, gram flour 995 00:47:17,760 --> 00:47:20,080 and yeast croquette, 996 00:47:20,080 --> 00:47:23,840 fresh cucumber ribbons, diced cucumber, 997 00:47:23,840 --> 00:47:25,560 pickled mustard seeds, 998 00:47:25,560 --> 00:47:29,320 and crispy fennel and shiso leaves, 999 00:47:29,320 --> 00:47:32,160 finished with a cucumber and tomato consomme, 1000 00:47:32,160 --> 00:47:34,080 split with mint oil. 1001 00:47:40,880 --> 00:47:42,440 Good-looking dish here, Ritchie, 1002 00:47:42,440 --> 00:47:44,000 the way you've got the fennel 1003 00:47:44,000 --> 00:47:45,720 and the herbs over the top of it. 1004 00:47:45,720 --> 00:47:47,760 The pumpkin is nicely cooked, 1005 00:47:47,760 --> 00:47:50,680 and when the pumpkin seed gets into that sauce, 1006 00:47:50,680 --> 00:47:52,040 it gives it a nice body. 1007 00:47:52,040 --> 00:47:53,360 The flavours of the croquette, 1008 00:47:53,360 --> 00:47:56,400 I love it with the chickpeas running through this. 1009 00:47:56,400 --> 00:47:59,120 That croquette made out of yeast 1010 00:47:59,120 --> 00:48:01,680 is like a mild Cheddar cheese. 1011 00:48:01,680 --> 00:48:02,920 I really like that. 1012 00:48:02,920 --> 00:48:04,880 I like the crunchiness of the gem 1013 00:48:04,880 --> 00:48:06,720 and the puree that's across it 1014 00:48:06,720 --> 00:48:08,880 has got like a little hint of truffle. 1015 00:48:08,880 --> 00:48:10,560 You've got some great flavours. 1016 00:48:10,560 --> 00:48:13,800 This consomme, the cucumber, and, of course, the tomato, 1017 00:48:13,800 --> 00:48:15,640 I think it's great. 1018 00:48:15,640 --> 00:48:19,320 One of the hardest things to impress people is plant-based cookery. 1019 00:48:19,320 --> 00:48:21,120 This is quality cookery, this, Ritchie, 1020 00:48:21,120 --> 00:48:23,320 because you've got beautiful little elements 1021 00:48:23,320 --> 00:48:24,960 singing all the way through this. 1022 00:48:24,960 --> 00:48:26,080 This is balanced. 1023 00:48:26,080 --> 00:48:27,160 It's got harmony. 1024 00:48:27,160 --> 00:48:28,720 Very, very good indeed. 1025 00:48:30,000 --> 00:48:31,920 For his second course, 1026 00:48:31,920 --> 00:48:33,880 Ritchie has served a vanilla sponge 1027 00:48:33,880 --> 00:48:36,480 on a blackberry coulis, 1028 00:48:36,480 --> 00:48:39,520 topped with pickled fresh blackberries, 1029 00:48:39,520 --> 00:48:42,400 whipped tonka mascarpone, 1030 00:48:42,400 --> 00:48:47,120 and served with a black sesame ice cream made from soy milk. 1031 00:48:53,080 --> 00:48:55,080 It's quite a firm vanilla sponge. 1032 00:48:55,080 --> 00:48:56,720 Lovely vanilla flavour. 1033 00:48:56,720 --> 00:48:59,160 The blackberries are sharp and sweet. 1034 00:48:59,160 --> 00:49:00,760 It's a very sweet dish. 1035 00:49:00,760 --> 00:49:05,880 I'd love to see more of that tonka mascarpone, please. 1036 00:49:05,880 --> 00:49:10,400 I just think that would be a contrast to all the sweetness. 1037 00:49:10,400 --> 00:49:12,640 It's a dinky little dessert, 1038 00:49:12,640 --> 00:49:14,880 but boy does it pack flavour. 1039 00:49:14,880 --> 00:49:17,120 MONICA CHUCKLES 1040 00:49:14,880 --> 00:49:17,120 The blackberries, 1041 00:49:17,120 --> 00:49:19,640 I really like that you've put some yuzu throughout this, 1042 00:49:19,640 --> 00:49:22,600 bit of vinegar through it, and red wine as well. 1043 00:49:22,600 --> 00:49:23,720 I enjoyed that. 1044 00:49:25,400 --> 00:49:26,760 The blackberry on the bottom is delicious. 1045 00:49:26,760 --> 00:49:28,560 I love the sweet and sharpness of it too. 1046 00:49:28,560 --> 00:49:30,440 I think the sponge is great as well. 1047 00:49:30,440 --> 00:49:32,400 I love the vanilla essence of it. 1048 00:49:32,400 --> 00:49:34,760 But what I'm really enjoying is the ice cream. 1049 00:49:34,760 --> 00:49:37,160 You know, the sesame flavour, the dark colour of it. 1050 00:49:37,160 --> 00:49:39,440 It's unusual, it's different. It's a point of contrast. 1051 00:49:39,440 --> 00:49:40,920 Very nice. It's really good. 1052 00:49:40,920 --> 00:49:42,240 Thank you so much. 1053 00:49:43,520 --> 00:49:44,720 That feels amazing. 1054 00:49:44,720 --> 00:49:46,080 I'm really proud of what I've done. 1055 00:49:46,080 --> 00:49:48,000 RITCHIE LAUGHS 1056 00:49:46,080 --> 00:49:48,000 I'm not going to lie, 1057 00:49:48,000 --> 00:49:50,880 I was just dreading, like, going to Monica. 1058 00:49:50,880 --> 00:49:52,840 Seeing a smile on her face was just, like, 1059 00:49:52,840 --> 00:49:54,160 it's made my year. 1060 00:49:56,440 --> 00:50:01,120 Senior sous-chef Dan has made roasted venison loin 1061 00:50:01,120 --> 00:50:03,720 with a beetroot ribbon roll, 1062 00:50:03,720 --> 00:50:07,120 poached pear, wild garlic, 1063 00:50:07,120 --> 00:50:08,920 beetroot ketchup, 1064 00:50:08,920 --> 00:50:12,280 and a verjus venison sauce. 1065 00:50:12,280 --> 00:50:14,880 Wow, that is elegant and beautiful 1066 00:50:14,880 --> 00:50:17,240 and I'm just keeping my fingers crossed 1067 00:50:17,240 --> 00:50:18,960 that tastes halfway near as good as it looks. 1068 00:50:24,320 --> 00:50:27,120 Beautiful piece of cooked venison. Lovely sauce. 1069 00:50:27,120 --> 00:50:29,920 Your ketchup, beetroot - delicious. 1070 00:50:29,920 --> 00:50:32,560 Not too sharp, not too sweet, just right. 1071 00:50:32,560 --> 00:50:34,240 And complementing the dish wholly. 1072 00:50:34,240 --> 00:50:36,600 I'm really, really impressed with you. Well done. 1073 00:50:38,320 --> 00:50:41,200 I love the little pear slivers on the side. 1074 00:50:41,200 --> 00:50:42,920 Venison can take that sweetness, 1075 00:50:42,920 --> 00:50:46,040 and the hints of the wild garlic, because you've blanched it, 1076 00:50:46,040 --> 00:50:49,840 it's not as harsh and it's not as strong. 1077 00:50:49,840 --> 00:50:52,320 Venison - colour on the outside, pink in the middle. 1078 00:50:52,320 --> 00:50:55,720 The venison sauce just enhances the venison flavour 1079 00:50:55,720 --> 00:50:58,360 and makes it meatier. 1080 00:50:58,360 --> 00:51:00,480 Earthy beetroot, beautiful. 1081 00:51:00,480 --> 00:51:02,600 I love it, I absolutely love it. 1082 00:51:03,800 --> 00:51:08,760 For his dessert, Dan has served salted chocolate ganache, 1083 00:51:08,760 --> 00:51:11,840 topped with a chocolate meringue mousse, 1084 00:51:11,840 --> 00:51:15,080 mascarpone, calamansi syrup, 1085 00:51:15,080 --> 00:51:17,160 sugared hazelnuts, 1086 00:51:17,160 --> 00:51:18,880 and a black sesame tuile. 1087 00:51:25,840 --> 00:51:29,480 I've got an absolutely stunning chocolate ganache. 1088 00:51:29,480 --> 00:51:32,160 Cold, really quite bitter, 1089 00:51:32,160 --> 00:51:34,680 and as smooth as you like. 1090 00:51:34,680 --> 00:51:36,560 And then I've got that calamansi - 1091 00:51:36,560 --> 00:51:39,560 really sharp, like a very sharp marmalade - 1092 00:51:39,560 --> 00:51:41,560 is stunning. 1093 00:51:41,560 --> 00:51:45,400 Dan, I like the presentation of your dessert. 1094 00:51:45,400 --> 00:51:49,000 I like the mousse on the top with the Italian meringue. 1095 00:51:49,000 --> 00:51:50,560 The mascarpone, 1096 00:51:50,560 --> 00:51:51,840 I like the freshness from it, 1097 00:51:51,840 --> 00:51:55,040 and your sesame tuiles got a lovely little crunch on them. 1098 00:51:57,040 --> 00:51:58,760 Your Italian meringue on top is sweet, 1099 00:51:58,760 --> 00:52:00,520 on top of a very delicious chocolate ganache, 1100 00:52:00,520 --> 00:52:02,120 which has got the bitter elements of it. 1101 00:52:02,120 --> 00:52:04,240 And, of course, the hazelnuts, which have been candied as well. 1102 00:52:04,240 --> 00:52:06,920 And your tuile is a little neutral flavour. 1103 00:52:06,920 --> 00:52:08,320 It's skills. 1104 00:52:08,320 --> 00:52:11,400 There's lots of them on show here in many, many different ways, 1105 00:52:11,400 --> 00:52:13,320 so you've really done a great job, Dan. 1106 00:52:15,440 --> 00:52:19,200 Both dishes for me has gone to show that you are someone 1107 00:52:19,200 --> 00:52:21,520 to reckon with in this competition. 1108 00:52:21,520 --> 00:52:22,840 Welcome on board. 1109 00:52:22,840 --> 00:52:23,880 Thank you. 1110 00:52:25,600 --> 00:52:27,760 I'm really happy with the comments I got. 1111 00:52:28,840 --> 00:52:32,280 Today, I feel like the emotions have been all the way to the bottom, 1112 00:52:32,280 --> 00:52:34,600 and now they're real sky-high. 1113 00:52:37,800 --> 00:52:40,080 I'm really... Yeah, wow. 1114 00:52:46,080 --> 00:52:47,920 Some really interesting flavours 1115 00:52:47,920 --> 00:52:50,920 and I think definitely some talent starting to peek out 1116 00:52:50,920 --> 00:52:52,320 with our four chefs here. 1117 00:52:54,040 --> 00:52:55,760 Can I sing Dan's praises? 1118 00:52:55,760 --> 00:53:00,360 Cos he is a cookery force to be reckoned with. 1119 00:53:00,360 --> 00:53:02,160 Beautifully cooked venison, great sauce 1120 00:53:02,160 --> 00:53:03,640 and the beetroot that went with it. 1121 00:53:03,640 --> 00:53:06,360 To have the confidence to put so little on the plate 1122 00:53:06,360 --> 00:53:09,160 with so much impact, thoroughly enjoyable. 1123 00:53:09,160 --> 00:53:12,120 Dessert - rich, full of flavour, sugar, acidity, everything you need. 1124 00:53:12,120 --> 00:53:13,360 I thought it was delicious. 1125 00:53:13,360 --> 00:53:16,640 Can you see any reason why Dan shouldn't become a quarterfinalist? 1126 00:53:18,080 --> 00:53:19,280 Dan, welcome to the club. 1127 00:53:19,280 --> 00:53:21,400 You're a MasterChef quarterfinalist. 1128 00:53:23,160 --> 00:53:26,920 I thought Alin had some great ideas, but not all of it worked out. 1129 00:53:26,920 --> 00:53:28,200 Alin's main course was the duck. 1130 00:53:28,200 --> 00:53:30,360 I loved the crunchy duck fat 1131 00:53:30,360 --> 00:53:32,800 that was over that baby carrot. 1132 00:53:32,800 --> 00:53:35,680 However, the duck cooking, though the protein itself was fine, 1133 00:53:35,680 --> 00:53:38,560 the fat needed more rendering and the skin more crispy. 1134 00:53:38,560 --> 00:53:43,280 The duck leg cooked in the cabbage leaf I wasn't sure of at all, 1135 00:53:43,280 --> 00:53:45,360 but the carrot puree I thought was great. 1136 00:53:45,360 --> 00:53:48,640 The dessert, there were bits of it that were great. 1137 00:53:48,640 --> 00:53:51,480 Ice cream was delicious, but the mousse didn't set. 1138 00:53:51,480 --> 00:53:53,440 The sponge, very sweet. 1139 00:53:53,440 --> 00:53:54,800 No other flavour to it. 1140 00:53:56,200 --> 00:53:58,720 Ritchie cooked two plant-based dishes. 1141 00:53:58,720 --> 00:54:00,160 I liked his main course. 1142 00:54:00,160 --> 00:54:02,600 The pumpkin, I really liked the way it was cooked. 1143 00:54:02,600 --> 00:54:05,360 I loved the mustard seeds on it. 1144 00:54:05,360 --> 00:54:07,280 That dessert was too sweet for me. 1145 00:54:07,280 --> 00:54:09,240 Just a little bit more mascarpone in that dessert 1146 00:54:09,240 --> 00:54:11,320 and I think we would have been on a winner. 1147 00:54:13,160 --> 00:54:16,200 The flavours that Paule brought to that guinea fowl dish 1148 00:54:16,200 --> 00:54:17,600 I thought were fantastic. 1149 00:54:17,600 --> 00:54:19,440 That sauce, I thought that was delicious. 1150 00:54:19,440 --> 00:54:21,080 The guinea fowl, it had just dried out 1151 00:54:21,080 --> 00:54:24,320 and the aubergine-style ratatouille, I enjoyed it, 1152 00:54:24,320 --> 00:54:26,680 just didn't get any of the chilli through that. 1153 00:54:27,760 --> 00:54:29,160 Dessert I thought was delicious. 1154 00:54:29,160 --> 00:54:32,280 Chocolate mousse was not quite smooth enough, but crispy pastry, 1155 00:54:32,280 --> 00:54:34,000 beautiful hibiscus cream. 1156 00:54:34,000 --> 00:54:36,720 The pastry was nice and crispy, 1157 00:54:36,720 --> 00:54:39,920 but it was also sweet with hibiscus. 1158 00:54:39,920 --> 00:54:41,600 We've got good cooks. 1159 00:54:41,600 --> 00:54:44,160 We can't take them all through to the next round. 1160 00:54:44,160 --> 00:54:45,720 We can only take two. 1161 00:54:46,880 --> 00:54:48,960 I love the idea of actually getting through 1162 00:54:48,960 --> 00:54:50,520 and cooking for the judges again. 1163 00:54:50,520 --> 00:54:51,640 This is not good enough, 1164 00:54:51,640 --> 00:54:54,760 so basically I just want to show them that I've got way more. 1165 00:54:55,960 --> 00:54:59,800 All the adrenaline is on and I'm in the starting blocks. 1166 00:54:59,800 --> 00:55:01,480 I hope I make it. 1167 00:55:01,480 --> 00:55:02,840 I hope. 1168 00:55:04,000 --> 00:55:06,800 I feel like I've done the best that I could possibly do. 1169 00:55:06,800 --> 00:55:09,080 If there's somebody better, then so be it, 1170 00:55:09,080 --> 00:55:11,160 but I gave it my all so I can be proud of that. 1171 00:55:22,440 --> 00:55:25,400 Chefs, I want to start by congratulating you. 1172 00:55:25,400 --> 00:55:27,960 Great personality shone through today 1173 00:55:27,960 --> 00:55:30,400 and that's what we want to see. 1174 00:55:30,400 --> 00:55:31,760 We have made a decision. 1175 00:55:31,760 --> 00:55:34,560 Two of you are going through to a quarterfinal. 1176 00:55:34,560 --> 00:55:37,360 Two of you, sadly, are leaving the competition. 1177 00:55:39,400 --> 00:55:45,080 The first chef going through to a quarterfinal is 1178 00:55:45,080 --> 00:55:46,440 Dan. 1179 00:55:49,000 --> 00:55:50,360 Congratulations, Dan. 1180 00:55:50,360 --> 00:55:52,280 That was solid. 1181 00:55:54,760 --> 00:55:58,920 The second chef going through to a quarterfinal is... 1182 00:56:03,280 --> 00:56:04,320 ..Ritchie. 1183 00:56:05,600 --> 00:56:07,520 Congratulations, Ritchie. 1184 00:56:07,520 --> 00:56:08,840 Thank you so much. 1185 00:56:10,480 --> 00:56:13,520 Alin, Paule, sorry to see you go. 1186 00:56:13,520 --> 00:56:15,200 Thank you so much for your efforts. 1187 00:56:15,200 --> 00:56:16,280 Thank you, both. 1188 00:56:21,880 --> 00:56:23,960 It's been great being in the MasterChef kitchen. 1189 00:56:23,960 --> 00:56:27,800 It's hard leaving now, just cos obviously I wanted to go further. 1190 00:56:29,000 --> 00:56:30,320 I feel a bit sad. 1191 00:56:30,320 --> 00:56:34,120 The most difficult part of leaving the competition now is that 1192 00:56:34,120 --> 00:56:38,920 I didn't have a chance to showcase what I'm really capable of. 1193 00:56:44,200 --> 00:56:45,320 Well done, brother. Yes! 1194 00:56:45,320 --> 00:56:46,840 Congratulations. 1195 00:56:46,840 --> 00:56:48,560 You are quarterfinalists. 1196 00:56:49,880 --> 00:56:51,640 I'm massively proud of what I've achieved. 1197 00:56:51,640 --> 00:56:52,920 I'm super happy. 1198 00:56:52,920 --> 00:56:55,200 I can't wait to tell my partner the good news. 1199 00:56:56,480 --> 00:56:58,280 I'm absolutely buzzing. 1200 00:56:58,280 --> 00:56:59,800 MasterChef quarterfinalist. 1201 00:56:59,800 --> 00:57:01,920 Well, it's one of the best days of my life. 1202 00:57:01,920 --> 00:57:03,560 I'm absolutely hungry for more. 1203 00:57:03,560 --> 00:57:05,000 It's going to be super, super tough, 1204 00:57:05,000 --> 00:57:06,160 but bring it on. 1205 00:57:09,840 --> 00:57:12,880 Next time, it's the quarterfinal... CORK POPS 1206 00:57:12,880 --> 00:57:15,560 ..and this heat's most talented chefs 1207 00:57:15,560 --> 00:57:18,240 return to face two tough challenges. 1208 00:57:18,240 --> 00:57:20,360 Oops. Oh. 1209 00:57:20,360 --> 00:57:22,000 I'm not going to let it go until I've eaten it all. 1210 00:57:22,000 --> 00:57:23,160 That's how good this is. 1211 00:57:23,160 --> 00:57:26,760 Only the best will earn their place in knockout week. 1212 00:57:28,280 --> 00:57:31,400 This is one of those dishes that can change minds.