1 00:00:00,920 --> 00:00:04,680 It's the Professional MasterChef quarterfinal. 2 00:00:04,680 --> 00:00:08,840 These four skilful chefs triumphed in their heats. 3 00:00:08,840 --> 00:00:12,240 Tonight, they'll be judged on two tough challenges 4 00:00:12,240 --> 00:00:14,200 designed to test them even further. 5 00:00:15,960 --> 00:00:17,560 The game plan today is to push. 6 00:00:17,560 --> 00:00:19,520 You start being in gear one, gear two, 7 00:00:19,520 --> 00:00:21,360 and go into gear six, mate. 8 00:00:21,360 --> 00:00:23,680 I feel like if you're not bringing your A-game, 9 00:00:23,680 --> 00:00:25,880 then it's going to be, "See you later." 10 00:00:25,880 --> 00:00:29,120 My legs are shaking, but I just can't wait 11 00:00:29,120 --> 00:00:30,960 to get back to the kitchen and cook. 12 00:00:30,960 --> 00:00:33,200 I think emotionally, I'm feeling a lot of different things. 13 00:00:33,200 --> 00:00:36,360 I mean, I would be a therapist's dream right now. 14 00:00:36,360 --> 00:00:39,640 First, they will need to create a standout dish 15 00:00:39,640 --> 00:00:41,560 using a mystery ingredient... 16 00:00:41,560 --> 00:00:43,560 I'm not going to let it go until I've eaten it all. 17 00:00:43,560 --> 00:00:45,240 That's how good this is. 18 00:00:46,280 --> 00:00:49,960 ..before going on to cook for three of the country's top 19 00:00:49,960 --> 00:00:51,520 restaurant critics. 20 00:00:51,520 --> 00:00:54,600 This is one of those dishes that can change minds. 21 00:00:54,600 --> 00:00:58,600 Only the very best will make it through to knockout week. 22 00:00:58,600 --> 00:01:01,800 It's time now for our chefs to step up, take some risks, 23 00:01:01,800 --> 00:01:03,120 think on their feet. 24 00:01:03,120 --> 00:01:05,840 What is it that's going to put them up front? 25 00:01:05,840 --> 00:01:08,039 This is where they need to stand out. 26 00:01:23,720 --> 00:01:26,440 Chefs, welcome back. Welcome to your quarterfinal. 27 00:01:26,440 --> 00:01:28,160 You've now settled into the kitchen. 28 00:01:28,160 --> 00:01:30,680 But we want to see some fireworks now. 29 00:01:30,680 --> 00:01:35,600 We want to see you elevate your cookery to new heights. 30 00:01:35,600 --> 00:01:38,080 This is an invention test. 31 00:01:38,080 --> 00:01:40,520 This is about you being creative, 32 00:01:40,520 --> 00:01:42,080 thinking on the spot. 33 00:01:43,160 --> 00:01:45,479 Under the box in front of you is an ingredient 34 00:01:45,479 --> 00:01:48,160 that has to be at the centre point of your dish. 35 00:01:48,160 --> 00:01:51,720 It's got to be part of the main event. 36 00:01:51,720 --> 00:01:53,840 Chefs, lift up your box. 37 00:01:58,960 --> 00:02:01,000 There it is. Garlic. 38 00:02:02,440 --> 00:02:04,600 So familiar to all of us. 39 00:02:06,080 --> 00:02:09,440 Behind us are some fabulous ingredients. 40 00:02:09,440 --> 00:02:12,000 We are going to give you ten minutes to come up and choose 41 00:02:12,000 --> 00:02:15,120 your ingredients, 70 minutes to cook and serve. 42 00:02:18,480 --> 00:02:21,200 As well as the bulbs on their benches, there are other 43 00:02:21,200 --> 00:02:24,000 forms of garlic the chefs can use, 44 00:02:24,000 --> 00:02:29,240 from tangy black garlic to delicate wild garlic and its edible flowers. 45 00:02:29,240 --> 00:02:33,360 Plus there's an array of additional ingredients, including seafood 46 00:02:33,360 --> 00:02:39,400 and meats, as well as fruit, vegetables, herbs, and spices. 47 00:02:39,400 --> 00:02:43,320 Working with garlic needs a chef with a very good palate. 48 00:02:44,640 --> 00:02:47,079 Different types of garlic have different strengths. 49 00:02:47,079 --> 00:02:52,200 We know how easy it is to overpower and destroy one dish. 50 00:02:52,200 --> 00:02:55,320 It'll be nice to play around with a few different types of garlic. 51 00:02:57,280 --> 00:02:59,520 Still thinking as I go along. 52 00:02:59,520 --> 00:03:01,520 This is not going to be unfamiliar. 53 00:03:01,520 --> 00:03:04,240 It's how you use it, what you do with it. 54 00:03:04,240 --> 00:03:05,960 Their imagination can go wild, 55 00:03:05,960 --> 00:03:09,000 but it still has to have garlic at the centre of their dish. 56 00:03:09,000 --> 00:03:13,640 We want to be adventurous and try to push boundaries. 57 00:03:13,640 --> 00:03:15,800 I love the flavour of rhubarb, 58 00:03:15,800 --> 00:03:19,040 so I just want to try and see what comes out. 59 00:03:22,360 --> 00:03:24,040 I'm nervous, I'm not going to lie. 60 00:03:24,040 --> 00:03:25,480 But, yeah, I'm super excited. 61 00:03:25,480 --> 00:03:27,520 The fact that I'm stood here right now getting the chance 62 00:03:27,520 --> 00:03:30,000 is just blowing my mind, so I'm going to give it everything. 63 00:03:31,680 --> 00:03:33,680 Chefs, your ten minutes is up. 64 00:03:33,680 --> 00:03:39,960 You have 70 minutes to cook one dish celebrating garlic. 65 00:03:39,960 --> 00:03:41,160 Good luck. 66 00:03:49,760 --> 00:03:54,240 At just 20 years old, junior sous-chef Jordan from Birmingham 67 00:03:54,240 --> 00:03:57,079 is the youngest chef in the competition. 68 00:03:58,880 --> 00:04:01,160 Despite a basic error in the heat... 69 00:04:01,160 --> 00:04:03,640 Your potatoes, they're not cooked. 70 00:04:03,640 --> 00:04:07,280 ..the judges were hugely impressed by his skills and ability. 71 00:04:07,280 --> 00:04:09,560 My goodness, junior sous-chef at 20 years old. 72 00:04:09,560 --> 00:04:12,520 Can't wait to see you when you're hitting it at 25. 73 00:04:12,520 --> 00:04:14,720 Being a young chef in this competition takes you 74 00:04:14,720 --> 00:04:16,480 out of your comfort zone. 75 00:04:16,480 --> 00:04:19,440 Obviously, I haven't got as much experience as a chef 76 00:04:19,440 --> 00:04:22,840 who's twice my age, maybe, who I might come up against. 77 00:04:22,840 --> 00:04:25,120 But whatever age you're at, you know, you're still learning 78 00:04:25,120 --> 00:04:27,040 as a chef every single day. 79 00:04:28,960 --> 00:04:31,280 Here we are in the quarterfinals. How are you feeling? 80 00:04:31,280 --> 00:04:33,240 Excited? Nervous? Equal? 81 00:04:33,240 --> 00:04:35,520 Bit of both. A bit more anxiety coming into this round. 82 00:04:35,520 --> 00:04:37,320 So, Jordan, what is your dish? 83 00:04:37,320 --> 00:04:40,000 So it's roasted chicken, taken off the crown, 84 00:04:40,000 --> 00:04:44,280 potato fondant and maitake mushroom, which is confited in a garlic oil, 85 00:04:44,280 --> 00:04:47,360 and wild garlic stems through a chicken sauce. 86 00:04:47,360 --> 00:04:50,600 You brushed the chicken with the garlic, like, under the skin? 87 00:04:50,600 --> 00:04:52,920 Just the top. So I really want to get garlic in the dish, 88 00:04:52,920 --> 00:04:55,720 but not too much because I don't want it to entirely taste of garlic. 89 00:04:55,720 --> 00:04:58,360 So any lessons that you've taken from the last round? 90 00:04:58,360 --> 00:04:59,680 Attention to detail. 91 00:04:59,680 --> 00:05:03,160 Like you both said to me, paying attention to the small things. 92 00:05:05,680 --> 00:05:07,440 So Jordan's doing chicken on the crown. 93 00:05:07,440 --> 00:05:09,480 I've just seen that come out of the oven. 94 00:05:09,480 --> 00:05:12,600 The chicken itself was the perfect opportunity to fill the cavity 95 00:05:12,600 --> 00:05:15,840 full of garlic and herbs, maybe a bit of garlic under the skin, 96 00:05:15,840 --> 00:05:17,480 and he hasn't done that. 97 00:05:17,480 --> 00:05:20,680 I'm going to take it off the crown and then cover it with roasted 98 00:05:20,680 --> 00:05:24,040 yeast, which has been cooked in a confit garlic and a bit of butter. 99 00:05:24,040 --> 00:05:27,000 We've also got potato fondant, beautifully coloured in butter. 100 00:05:27,000 --> 00:05:30,040 He dropped some garlic into that as well, which is great. 101 00:05:30,040 --> 00:05:33,600 We also have some little wild garlic stems that he's using on the dish. 102 00:05:33,600 --> 00:05:35,360 I'm just going to use the stems and pickle them. 103 00:05:35,360 --> 00:05:37,800 So we've still got the wild garlic flavour, but it's not as harsh. 104 00:05:37,800 --> 00:05:39,880 That's just going to go straight through the sauce 105 00:05:39,880 --> 00:05:41,080 once it's finished. 106 00:05:43,680 --> 00:05:45,600 So we've got the chicken, we've got the mushrooms, 107 00:05:45,600 --> 00:05:47,400 and we've also got the fondant potatoes. 108 00:05:49,600 --> 00:05:52,640 All of these will carry the garlic flavour beautifully. 109 00:05:54,600 --> 00:05:56,040 Garlic, garlic, garlic... 110 00:05:56,040 --> 00:06:00,960 Originally from Shanghai, 35-year-old Gail moved to the UK 111 00:06:00,960 --> 00:06:05,360 to train as a chef just five years ago and is now senior chef de partie 112 00:06:05,360 --> 00:06:08,320 in a modern Japanese restaurant. 113 00:06:08,320 --> 00:06:12,920 In her heat, she had a disaster with a main element in her dessert... 114 00:06:12,920 --> 00:06:15,600 Unfortunately, that's not going to be edible. 115 00:06:15,600 --> 00:06:18,320 ..but won the judges over with her unique 116 00:06:18,320 --> 00:06:20,240 and daring flavour pairings. 117 00:06:20,240 --> 00:06:23,320 Your menu is the one that caught my attention, 118 00:06:23,320 --> 00:06:25,440 just for the sheer excitement and the difference 119 00:06:25,440 --> 00:06:28,080 of what you're bringing into this kitchen. 120 00:06:28,080 --> 00:06:34,200 I've never really done anything like today's invention test before. 121 00:06:34,200 --> 00:06:38,040 I have very, very few experiences creating dishes on the spot. 122 00:06:39,000 --> 00:06:43,800 I can feel there is a tiny mouse running all through my body! 123 00:06:46,040 --> 00:06:51,120 And I'm just preparing myself and calming that little mouse down. 124 00:06:53,600 --> 00:06:56,200 Gail, you haven't been a chef for many years, 125 00:06:56,200 --> 00:06:59,120 so inventing must be quite difficult, I'm sure. 126 00:06:59,120 --> 00:07:02,120 It is extremely difficult for me. 127 00:07:02,120 --> 00:07:06,520 Yeah. So I try to stick with something I'm most familiar with. 128 00:07:06,520 --> 00:07:07,680 And what is that? 129 00:07:07,680 --> 00:07:10,720 A dumpling, and the filling will be prawns and mushroom 130 00:07:10,720 --> 00:07:11,920 and wild garlic. 131 00:07:11,920 --> 00:07:14,600 And I also want to make a light broth, 132 00:07:14,600 --> 00:07:16,560 so I'm going to use rhubarb. 133 00:07:16,560 --> 00:07:19,000 A rhubarb broth that you're going to pour into it? 134 00:07:19,000 --> 00:07:20,600 Yes. 135 00:07:20,600 --> 00:07:23,120 With black garlic puree. 136 00:07:23,120 --> 00:07:24,960 Very good. I like the sound of the prawns, 137 00:07:24,960 --> 00:07:26,600 I like the sound of the dumplings. 138 00:07:26,600 --> 00:07:29,480 Give it a bit of a Gail factor. 139 00:07:29,480 --> 00:07:30,760 Gail force nine! 140 00:07:33,560 --> 00:07:38,120 She's very nervous, but I think she's done the best solution, to do 141 00:07:38,120 --> 00:07:40,880 something that she is familiar with. 142 00:07:42,080 --> 00:07:43,800 I love a prawn dumpling! 143 00:07:46,560 --> 00:07:47,680 Mm. 144 00:07:47,680 --> 00:07:50,159 We know garlic goes beautifully well with prawns, 145 00:07:50,159 --> 00:07:52,320 so I really want to taste it in this dish. 146 00:07:52,320 --> 00:07:53,640 I'm quite happy with the dough. 147 00:07:53,640 --> 00:07:55,520 It's started getting elastic. 148 00:07:55,520 --> 00:07:57,120 She's going to pan-fry them, 149 00:07:57,120 --> 00:07:59,440 and once they've got the colour that she's looking for, 150 00:07:59,440 --> 00:08:00,840 a bit of stock, lid on, 151 00:08:00,840 --> 00:08:04,480 and that's going to give her that beautiful, shiny, sauteed look 152 00:08:04,480 --> 00:08:06,640 that we just love about dumplings. 153 00:08:06,640 --> 00:08:09,480 You've got the prawn head oil, a little bit of garlic in there too. 154 00:08:09,480 --> 00:08:12,240 We've got black garlic puree as well. 155 00:08:12,240 --> 00:08:13,440 Better. 156 00:08:13,440 --> 00:08:16,320 But unsure about the rhubarb element. 157 00:08:16,320 --> 00:08:19,560 So I've never made this rhubarb broth before. 158 00:08:20,760 --> 00:08:23,640 Very, very long time ago, rhubarb came from China, 159 00:08:23,640 --> 00:08:26,640 and we normally use it as a dry ingredient. 160 00:08:26,640 --> 00:08:29,640 I'm questioning whether rhubarb really does work 161 00:08:29,640 --> 00:08:31,320 with a prawn dumpling. 162 00:08:31,320 --> 00:08:33,679 I'm not so sure. 163 00:08:33,679 --> 00:08:36,240 Chefs, you are halfway. 164 00:08:38,559 --> 00:08:42,440 At 33, Ritchie is chef patron at a vegan restaurant 165 00:08:42,440 --> 00:08:44,960 he runs with his wife in Nottingham. 166 00:08:44,960 --> 00:08:48,800 Although Monica was disappointed by his aubergine skills test... 167 00:08:48,800 --> 00:08:51,280 The way you cooked it, it was just so rough. 168 00:08:51,280 --> 00:08:55,480 ..he secured his quarterfinal place with his exciting and ambitious 169 00:08:55,480 --> 00:08:57,840 plant-based plates. 170 00:08:57,840 --> 00:08:59,200 Quality cookery. 171 00:08:59,200 --> 00:09:00,600 Very, very good indeed. 172 00:09:00,600 --> 00:09:02,760 I'm really looking forward to today's test, 173 00:09:02,760 --> 00:09:05,480 just thinking on my feet and going back to basics 174 00:09:05,480 --> 00:09:07,400 and seeing what happens. 175 00:09:08,320 --> 00:09:11,840 I'm going to try and do the plant gang proud. Yeah. 176 00:09:14,880 --> 00:09:16,360 Ritchie, what is your dish? 177 00:09:16,360 --> 00:09:18,600 And what sort of garlic did you go for? 178 00:09:18,600 --> 00:09:20,000 Three different types of garlic. 179 00:09:20,000 --> 00:09:22,000 I'm using a bulb garlic to confit down. 180 00:09:22,000 --> 00:09:24,680 I'm going to be folding that through roasted aubergine. 181 00:09:24,680 --> 00:09:26,280 It's almost going to be a bit of a puree, 182 00:09:26,280 --> 00:09:28,160 which is going to be the base of the dish. 183 00:09:28,160 --> 00:09:31,480 Then I'm going to be glazing maitake mushroom, lightly poached 184 00:09:31,480 --> 00:09:33,000 in a black garlic stock. 185 00:09:33,000 --> 00:09:35,120 I'll reduce that down so I've got a lovely glaze. 186 00:09:35,120 --> 00:09:38,960 Finally, a nice light wild garlic oil, pickled fennel, 187 00:09:38,960 --> 00:09:41,840 and I'm going to drop the wild garlic flowers into there as well. 188 00:09:41,840 --> 00:09:44,000 You had an aubergine in the skills test. 189 00:09:44,000 --> 00:09:46,280 Didn't go too well, did it? 190 00:09:46,280 --> 00:09:47,480 It didn't, Marcus. 191 00:09:47,480 --> 00:09:49,880 I've got a lot to prove with my aubergine cookery today, 192 00:09:49,880 --> 00:09:51,280 especially with yourself, Monica. 193 00:09:51,280 --> 00:09:53,120 As soon as I saw an aubergine, I was like, 194 00:09:53,120 --> 00:09:55,040 "Do you know what? Bring it on." 195 00:09:56,840 --> 00:10:00,400 I think he's got a point to prove, and I like that about Ritchie. 196 00:10:00,400 --> 00:10:03,160 He's got the aubergine baked down, he's got some spices running 197 00:10:03,160 --> 00:10:05,800 through it, and he wants to sit that on the base of the plate. 198 00:10:05,800 --> 00:10:07,280 Almost like a chunky pate. 199 00:10:07,280 --> 00:10:09,920 And the beautiful maitake mushroom that he's cooking 200 00:10:09,920 --> 00:10:12,640 in the black garlic, which is going to work a treat. 201 00:10:12,640 --> 00:10:16,480 Dunked in the fryer until they're nice and crispy. 202 00:10:16,480 --> 00:10:20,880 He's also doing a crumb of sesame and almonds, 203 00:10:20,880 --> 00:10:24,320 then finish his dish with wild garlic oil. 204 00:10:24,320 --> 00:10:27,680 But it sounds like Ritchie's just taking different ingredients 205 00:10:27,680 --> 00:10:31,160 and just hoping that they're all going to work. 206 00:10:31,160 --> 00:10:33,880 There might need to be another sort of starchy or carby element 207 00:10:33,880 --> 00:10:36,160 to the dish, so I'm going to do some really nice little 208 00:10:36,160 --> 00:10:38,160 garlic-roasted celeriac fondants. 209 00:10:38,160 --> 00:10:41,560 So a little bit more work to do, but I just don't want to fall short 210 00:10:41,560 --> 00:10:43,920 at the last hurdle when I've got to this stage. 211 00:10:47,040 --> 00:10:51,600 29-year-old Dan lives in Lancashire with his partner and newborn son, 212 00:10:51,600 --> 00:10:54,640 and is a senior sous-chef in a gastropub. 213 00:10:54,640 --> 00:10:59,200 Despite lacking in confidence, he delighted the judges in his heat 214 00:10:59,200 --> 00:11:03,440 with his minimalistic but perfectly executed dishes. 215 00:11:03,440 --> 00:11:06,240 I'm really, really impressed with you. Well done. 216 00:11:06,240 --> 00:11:08,640 The competition has always meant a lot to me. 217 00:11:08,640 --> 00:11:11,720 It was a very brave and big step for me to enter. 218 00:11:11,720 --> 00:11:15,280 But now I've got to this stage and I've got this far, 219 00:11:15,280 --> 00:11:18,280 I just hope it don't stop now. 220 00:11:18,280 --> 00:11:20,400 When you told your family that you were in the quarterfinal, 221 00:11:20,400 --> 00:11:21,720 was there a big celebration? 222 00:11:21,720 --> 00:11:24,760 Yeah. I went home, gave my little boy a cuddle, 223 00:11:24,760 --> 00:11:26,560 and had a really good night. 224 00:11:26,560 --> 00:11:30,000 He slept away all the way through, so that was even better! 225 00:11:30,000 --> 00:11:32,080 Yeah, result! Yeah. Let's celebrate that. 226 00:11:32,080 --> 00:11:33,880 Exactly, chef, yeah. Definitely celebrate. 227 00:11:33,880 --> 00:11:36,360 So where are you sitting with your dish? What are you thinking? 228 00:11:36,360 --> 00:11:39,760 I'm thinking, if I start off with a nice wild garlic veloute. 229 00:11:39,760 --> 00:11:41,520 I'm roasting off a whole bulb, 230 00:11:41,520 --> 00:11:43,040 brushing that over the prawn. 231 00:11:43,040 --> 00:11:45,880 Going to make a black garlic emulsion out of mayonnaise, 232 00:11:45,880 --> 00:11:48,840 And I'm going to pickle some of the wild garlic stalks. 233 00:11:48,840 --> 00:11:51,720 You got rave reviews of your last dish. 234 00:11:51,720 --> 00:11:54,160 Can you cook to that standard again? Because that was a great dish. 235 00:11:54,160 --> 00:11:56,360 Yeah, I really do believe I can. 236 00:11:56,360 --> 00:11:57,600 Erm, yeah, 100%. 237 00:12:00,600 --> 00:12:03,760 What I'm seeing on his bench looks really good, but veloute 238 00:12:03,760 --> 00:12:06,720 is at the core of it, which is a really interesting idea, 239 00:12:06,720 --> 00:12:09,200 because that's going to be all about garlic. 240 00:12:09,200 --> 00:12:13,040 Roasted garlic, shallots, ginger, lemongrass, wild garlic, 241 00:12:13,040 --> 00:12:16,840 white wine, chicken stock, and just a bit of double cream. 242 00:12:18,200 --> 00:12:21,680 But there is a possibility that there could be garlic overkill 243 00:12:21,680 --> 00:12:23,240 if he's not careful. 244 00:12:23,240 --> 00:12:26,680 Dan's making mayonnaise with black garlic and wet garlic. 245 00:12:26,680 --> 00:12:30,160 The black garlic has a balsamic sweetness to it. 246 00:12:30,160 --> 00:12:34,280 The wet garlic will bring the normal garlic flavour that you want. 247 00:12:34,280 --> 00:12:36,720 I'll add a bit of vinegar, a bit of mustard, maybe, 248 00:12:36,720 --> 00:12:38,520 and some oil, just to finish off. 249 00:12:40,840 --> 00:12:43,960 Chefs, you have 15 minutes left, 250 00:12:43,960 --> 00:12:46,600 and I see there's still a lot of work going on. 251 00:12:48,440 --> 00:12:50,120 Took the chicken off the crown. 252 00:12:50,120 --> 00:12:53,120 Potatoes are cooked. So pretty good. 253 00:12:54,560 --> 00:12:56,560 Is that a traditional way of doing the dumplings? 254 00:12:56,560 --> 00:13:00,000 Yes. Frying from raw? Yes. 255 00:13:00,000 --> 00:13:01,600 So far, so good, I believe. 256 00:13:01,600 --> 00:13:04,600 You see, you never know until your food gets eaten, so... 257 00:13:05,880 --> 00:13:07,720 So this is the veloute. 258 00:13:07,720 --> 00:13:08,880 How long? 259 00:13:08,880 --> 00:13:10,880 Right, chefs, you've got three minutes left. 260 00:13:10,880 --> 00:13:12,200 Oh, my God. 261 00:13:12,200 --> 00:13:13,480 Anyone listening? 262 00:13:13,480 --> 00:13:14,720 ALL: Oui, chef! 263 00:13:14,720 --> 00:13:15,960 That's better. 264 00:13:17,000 --> 00:13:18,800 Make sure everything's really nice. 265 00:13:18,800 --> 00:13:21,560 The stew needs a bit of seasoning. 266 00:13:23,840 --> 00:13:25,080 Interesting. 267 00:13:30,120 --> 00:13:32,120 You have just 60 seconds left. 268 00:13:32,120 --> 00:13:33,720 Yes, chef. Oui. 269 00:13:37,120 --> 00:13:38,440 Oops! 270 00:13:38,440 --> 00:13:41,000 Gail, you really need to finish your plate. 271 00:13:44,240 --> 00:13:45,720 Yeah, come on. 272 00:13:48,120 --> 00:13:49,960 Time's up. Stop cooking. 273 00:13:56,720 --> 00:14:00,640 Junior sous-chef Jordan has served roast chicken breast 274 00:14:00,640 --> 00:14:04,280 basted in garlic oil, topped with toasted yeast, 275 00:14:04,280 --> 00:14:06,600 a roasted maitake mushroom, 276 00:14:06,600 --> 00:14:08,400 and a potato fondant, 277 00:14:08,400 --> 00:14:10,320 decorated with garlic flowers, 278 00:14:10,320 --> 00:14:14,440 with a chicken sauce containing pickled wild garlic stems. 279 00:14:14,440 --> 00:14:18,280 Beautiful looking plate, and that sauce with the shine on it - 280 00:14:18,280 --> 00:14:19,800 really lovely. 281 00:14:19,800 --> 00:14:20,880 Thank you. 282 00:14:25,320 --> 00:14:30,520 Your chicken is so soft and tender. 283 00:14:30,520 --> 00:14:33,000 And the fondant, I mean... 284 00:14:33,000 --> 00:14:34,280 ..beautifully cooked. 285 00:14:34,280 --> 00:14:36,680 It's just breaking away when you cut into it. 286 00:14:36,680 --> 00:14:39,040 Best fondant I've had in the MasterChef kitchen. 287 00:14:39,040 --> 00:14:40,280 Thank you very much. 288 00:14:40,280 --> 00:14:44,080 But I think you've missed the chance to get more garlic in it. Yeah. 289 00:14:44,080 --> 00:14:46,560 You could've had garlic under the skin of the chicken 290 00:14:46,560 --> 00:14:49,080 with the butter, let that soak through it. 291 00:14:49,080 --> 00:14:52,960 Put lots more of those pickled stems into your sauce. 292 00:14:52,960 --> 00:14:56,560 Don't be afraid to go out of your comfort zone. 293 00:14:56,560 --> 00:14:58,520 Oui, chef. Thank you. 294 00:14:58,520 --> 00:15:01,120 Beautifully cooked chicken, beautifully cooked fondant. 295 00:15:01,120 --> 00:15:02,520 Lovely sauce. 296 00:15:02,520 --> 00:15:04,120 Where's my garlic? 297 00:15:04,120 --> 00:15:05,920 This was the dish to put it in. 298 00:15:05,920 --> 00:15:07,640 Honestly, Monica's right. 299 00:15:07,640 --> 00:15:10,320 We say we're going to set a garlic challenge, 300 00:15:10,320 --> 00:15:12,920 let's go for it, yeah? Oui, chef. Yeah? 301 00:15:12,920 --> 00:15:15,280 Get off your moped and get on to something a little bit faster. 302 00:15:15,280 --> 00:15:16,800 Oui, chef. All right? 303 00:15:16,800 --> 00:15:18,360 Good dish, though. 304 00:15:22,200 --> 00:15:23,760 I feel it went OK. 305 00:15:25,560 --> 00:15:27,240 Thank you. 306 00:15:27,240 --> 00:15:30,520 Feels good to receive that kind of feedback about my fondant. 307 00:15:30,520 --> 00:15:32,880 She said it was "the best I've ever tried in the MasterChef kitchen," 308 00:15:32,880 --> 00:15:34,680 so I'm pretty stoked about that, I guess. 309 00:15:34,680 --> 00:15:36,000 You got a spare fondant? 310 00:15:37,800 --> 00:15:40,360 I'm feeling confident going into the next round, but the only 311 00:15:40,360 --> 00:15:43,040 thing I'm feeling nervous about is, you know, the other chefs. 312 00:15:43,040 --> 00:15:44,160 How did it go? 313 00:15:44,160 --> 00:15:46,080 Just needed more garlic. 314 00:15:44,160 --> 00:15:46,080 THEY LAUGH 315 00:15:46,080 --> 00:15:47,120 More garlic! 316 00:15:49,720 --> 00:15:54,160 Senior chef de partie Gail has created wild garlic and prawn 317 00:15:54,160 --> 00:15:58,800 dumplings with a poached prawn and clove of pickled garlic, 318 00:15:58,800 --> 00:16:02,240 steamed mushrooms, and wild garlic flowers, 319 00:16:02,240 --> 00:16:05,400 accompanied by a rhubarb and garlic broth 320 00:16:05,400 --> 00:16:09,080 and a side of infused prawn head and garlic chilli oil. 321 00:16:09,080 --> 00:16:12,240 You had quite a large pot of black garlic on your bench. Yes. 322 00:16:12,240 --> 00:16:13,280 What happened to it? 323 00:16:13,280 --> 00:16:15,360 I didn't have time to put it on the plate. 324 00:16:15,360 --> 00:16:16,400 OK. 325 00:16:16,400 --> 00:16:18,040 That's a shame. 326 00:16:22,520 --> 00:16:25,920 It's very interesting because it's the pink rhubarb-coloured broth 327 00:16:25,920 --> 00:16:29,240 that's quite unusual, but it's absolutely delicious. 328 00:16:29,240 --> 00:16:32,600 The rhubarb broth is that lovely sour flavour that sits 329 00:16:32,600 --> 00:16:34,680 underneath the delicious dumpling. 330 00:16:34,680 --> 00:16:36,480 I just want more garlic. 331 00:16:36,480 --> 00:16:39,040 And maybe that black garlic puree that's still on your bench 332 00:16:39,040 --> 00:16:40,960 could have just completed this dish. 333 00:16:42,040 --> 00:16:44,680 Your dumpling is beautiful. It's so delicious. 334 00:16:44,680 --> 00:16:46,920 I love dumplings done this way. 335 00:16:46,920 --> 00:16:50,320 You've got a lot of wild garlic in here, but it's very mild. 336 00:16:50,320 --> 00:16:52,640 I like that I can still taste the prawn. 337 00:16:52,640 --> 00:16:56,320 Love the chilli oil, but I'm not getting enough garlic in there. 338 00:16:56,320 --> 00:16:58,520 I think you want to be hitting that with the garlic, 339 00:16:58,520 --> 00:17:00,960 and you can add more into the dish. 340 00:17:00,960 --> 00:17:05,079 You were rushing. You need to start organising yourself properly, 341 00:17:05,079 --> 00:17:07,920 because you give us delicious food. 342 00:17:07,920 --> 00:17:11,160 And I'd start working on a time plan. Yes, chef. 343 00:17:11,160 --> 00:17:13,960 Because when you're cooking for critics, 344 00:17:13,960 --> 00:17:15,440 you've got to get it right. 345 00:17:15,440 --> 00:17:16,480 Yes, chef. 346 00:17:18,640 --> 00:17:23,280 Every time, I feel the cooking is like a roller-coaster. 347 00:17:23,280 --> 00:17:25,599 Today is another roller-coaster. 348 00:17:27,000 --> 00:17:28,680 Well done, chef. 349 00:17:28,680 --> 00:17:30,160 Well done. 350 00:17:30,160 --> 00:17:33,680 I wasn't very happy because in the end I didn't have enough time. 351 00:17:33,680 --> 00:17:36,760 My black garlic is still sitting there! 352 00:17:36,760 --> 00:17:41,600 For the next round, will definitely work much harder on the time plan. 353 00:17:41,600 --> 00:17:43,600 SHE EXHALES SLOWLY 354 00:17:45,120 --> 00:17:47,680 I cannot be late. 355 00:17:50,280 --> 00:17:54,760 Vegan chef Ritchie has served celeriac fondants with black garlic 356 00:17:54,760 --> 00:17:57,760 and soy glazed maitake mushrooms, 357 00:17:57,760 --> 00:18:00,680 pickled wild garlic flowers and fennel, 358 00:18:00,680 --> 00:18:04,000 topped with a toasted almond and sesame crumb, 359 00:18:04,000 --> 00:18:06,400 on a roasted spiced aubergine 360 00:18:06,400 --> 00:18:11,600 and tahini and garlic puree split with wild garlic oil. 361 00:18:11,600 --> 00:18:13,760 It looks busy. It looks nice. 362 00:18:13,760 --> 00:18:15,680 I like the little green colour around the base. 363 00:18:15,680 --> 00:18:17,720 It just looks like there's a lot happening in there. 364 00:18:17,720 --> 00:18:18,960 Sure. 365 00:18:23,800 --> 00:18:25,840 I'm slightly struggling a little bit with this dish 366 00:18:25,840 --> 00:18:28,000 because of the aubergine puree at the bottom of it. 367 00:18:28,000 --> 00:18:30,600 I find like I'm just eating a lot of puree. 368 00:18:30,600 --> 00:18:33,360 The celeriac is beautifully cooked, the mushroom as well. 369 00:18:33,360 --> 00:18:36,480 But I'm not getting garlic, and everything is just 370 00:18:36,480 --> 00:18:38,800 sitting on top of each other. We're both going in here like, 371 00:18:38,800 --> 00:18:40,840 "Where's the garlic? Where's the garlic?" Mm. 372 00:18:40,840 --> 00:18:42,440 And it's not there. 373 00:18:42,440 --> 00:18:45,280 The cooking of the aubergine, I think you really could have 374 00:18:45,280 --> 00:18:48,560 stuffed some garlic in there and then made your puree. 375 00:18:48,560 --> 00:18:50,080 Aubergine can take it. 376 00:18:50,080 --> 00:18:53,680 I am concerned you have so many great ideas 377 00:18:53,680 --> 00:18:55,760 you want to show off... 378 00:18:55,760 --> 00:18:57,840 ..but less is more. 379 00:18:59,560 --> 00:19:01,440 You know what this is crying out for? 380 00:19:01,440 --> 00:19:03,760 Some garlic bread. 381 00:19:03,760 --> 00:19:06,120 I knew I'd get it in there somewhere. 382 00:19:07,880 --> 00:19:10,040 That's the way I would like to eat it. 383 00:19:10,040 --> 00:19:13,240 What you've got to do is put yourself in the customer's seat 384 00:19:13,240 --> 00:19:16,040 and stop trying to show us everything on your menu 385 00:19:16,040 --> 00:19:17,240 all in one dish. 386 00:19:21,040 --> 00:19:22,240 How was that? 387 00:19:22,240 --> 00:19:23,840 All right. 388 00:19:23,840 --> 00:19:26,400 I don't think it was that bad. 389 00:19:26,400 --> 00:19:28,280 I'm not going to beat myself up about it. 390 00:19:28,280 --> 00:19:30,440 I know what I did wrong, and they just identified 391 00:19:30,440 --> 00:19:32,800 what I did wrong, so... C'est la vie. 392 00:19:37,280 --> 00:19:42,320 Finally, senior sous-chef Dan has presented roasted garlic-brushed 393 00:19:42,320 --> 00:19:46,440 prawns, green tomato and garlic stem salsa, 394 00:19:46,440 --> 00:19:51,600 black garlic mayonnaise, fried pastry nests and garlic flowers, 395 00:19:51,600 --> 00:19:55,000 finished with a wild garlic veloute. 396 00:19:55,000 --> 00:19:58,640 I love the vibrant green of the veloute. 397 00:20:05,400 --> 00:20:08,040 I loved that. 398 00:20:08,040 --> 00:20:10,680 Really enjoyed this veloute. 399 00:20:10,680 --> 00:20:12,520 The amount that was on there, you think, 400 00:20:12,520 --> 00:20:14,440 "Wow, that's going to be really strong." 401 00:20:14,440 --> 00:20:17,360 It's so mild because of the way you've cooked the wild garlic out. 402 00:20:17,360 --> 00:20:19,120 We have the prawns, naturally sweet. 403 00:20:19,120 --> 00:20:22,440 You've got salsa-like pickled garlic stems, 404 00:20:22,440 --> 00:20:24,000 which is giving that crunch. 405 00:20:24,000 --> 00:20:26,920 I think it's very easy to suddenly just keep adding things. 406 00:20:26,920 --> 00:20:30,160 You stayed very refrained. 407 00:20:30,160 --> 00:20:35,040 You take what you've got and you really focus on those flavours. 408 00:20:35,040 --> 00:20:36,160 Great. 409 00:20:37,200 --> 00:20:39,360 You've chosen some really delicious garlic, 410 00:20:39,360 --> 00:20:42,040 and you've just taken them to a beautiful place. 411 00:20:42,040 --> 00:20:44,240 It's delicious in the garlic essence. 412 00:20:44,240 --> 00:20:45,960 You've got the little flower on top, 413 00:20:45,960 --> 00:20:48,560 and of course you've not just put black garlic piped on - 414 00:20:48,560 --> 00:20:50,920 you've got a little mayonnaise there so it's a little bit lighter. 415 00:20:50,920 --> 00:20:53,400 I'm standing here talking to you, staring at that, and I'm not going 416 00:20:53,400 --> 00:20:56,120 to let it go until I've eaten it all. That's how good this is. 417 00:20:56,120 --> 00:20:57,760 It's fabulous, Dan. 418 00:20:57,760 --> 00:20:59,640 I don't know how much I've got to praise you to get 419 00:20:59,640 --> 00:21:00,720 a smile out of you. 420 00:21:00,720 --> 00:21:04,000 Here we go. Let it out. Let it out, fella! 421 00:21:04,000 --> 00:21:05,080 There we go. 422 00:21:05,080 --> 00:21:07,160 This is what it's about. It's about emotion. 423 00:21:07,160 --> 00:21:08,280 Food makes you happy. 424 00:21:08,280 --> 00:21:10,880 When you cook good food, we're happy, you're happy. 425 00:21:10,880 --> 00:21:13,760 I think that's great. It's knockout. 426 00:21:13,760 --> 00:21:15,160 Thank you. 427 00:21:15,160 --> 00:21:16,760 Well done, you. 428 00:21:16,760 --> 00:21:19,000 Garlic brief, tick! 429 00:21:23,800 --> 00:21:25,120 I am buzzing! 430 00:21:27,360 --> 00:21:28,640 Well done, mate. 431 00:21:29,720 --> 00:21:31,120 You can breathe now. 432 00:21:32,320 --> 00:21:33,840 That's such a huge compliment. 433 00:21:33,840 --> 00:21:36,440 It's huge. 434 00:21:36,440 --> 00:21:39,160 I'm probably going to cry in a minute. 435 00:21:40,440 --> 00:21:41,960 The bar's set high. 436 00:21:41,960 --> 00:21:43,080 Oh, mate. 437 00:21:44,920 --> 00:21:48,000 Trusting my instinct just shows that I am doing right 438 00:21:48,000 --> 00:21:49,560 in what I believe in. 439 00:21:49,560 --> 00:21:51,240 So, yeah. 440 00:21:57,040 --> 00:21:59,000 I enjoyed that. I thought it was excellent. 441 00:21:59,000 --> 00:22:02,880 There was a few points of no garlic, a little bit light in flavour 442 00:22:02,880 --> 00:22:05,360 in areas, but I have to say there was some really good cooking 443 00:22:05,360 --> 00:22:06,720 on show there today. 444 00:22:06,720 --> 00:22:08,520 I think we all did good, man. 445 00:22:08,520 --> 00:22:11,240 I think we all cooked really well. 446 00:22:11,240 --> 00:22:15,040 But they need to realise when we set a brief they have to hit it. Mm. 447 00:22:15,040 --> 00:22:17,280 That could've cost a few of them today. 448 00:22:17,280 --> 00:22:20,240 They're going to take lessons away and come back even stronger, 449 00:22:20,240 --> 00:22:22,040 ready for the critics. 450 00:22:22,040 --> 00:22:25,280 I just want to say, best of luck for the next round, chefs. 451 00:22:29,520 --> 00:22:31,880 Welcome to the Critics Round. 452 00:22:31,880 --> 00:22:36,000 You are going to be cooking for three of the biggest food writers 453 00:22:36,000 --> 00:22:37,760 in our industry. 454 00:22:38,800 --> 00:22:40,760 Grace Dent, 455 00:22:40,760 --> 00:22:42,560 William Sitwell, 456 00:22:42,560 --> 00:22:44,520 and Jimi Famurewa. 457 00:22:44,520 --> 00:22:48,520 This is your opportunity to impress. 458 00:22:48,520 --> 00:22:52,040 At the end of this, we can only take three of you through 459 00:22:52,040 --> 00:22:54,680 to Knockout Week. 460 00:22:54,680 --> 00:22:56,720 One of you will be leaving today. 461 00:22:56,720 --> 00:23:00,720 Chefs, two courses, one hour and 15 minutes. 462 00:23:00,720 --> 00:23:02,680 Off you go, and good luck. 463 00:23:13,160 --> 00:23:16,320 I want to do myself proud and my family proud. 464 00:23:16,320 --> 00:23:20,200 Being here, doing this opportunity gives me the chance to, 465 00:23:20,200 --> 00:23:23,840 you know, constantly be in an upward trajectory, you know, 466 00:23:23,840 --> 00:23:26,000 and to change the course of my life. 467 00:23:30,040 --> 00:23:32,200 Jordan, you're looking very calm. 468 00:23:32,200 --> 00:23:34,400 What two dishes have you come up with? 469 00:23:34,400 --> 00:23:35,680 Poached lobster tail 470 00:23:35,680 --> 00:23:37,280 and sweet and sour cherry tomatoes. 471 00:23:37,280 --> 00:23:39,800 They're sour because of the sherry vinegar. 472 00:23:39,800 --> 00:23:41,880 The sweetness comes from vanilla that I'm using. 473 00:23:41,880 --> 00:23:44,520 And then at the end there's a tomato tea which is seasoned 474 00:23:44,520 --> 00:23:47,000 with some koji, dashi vinegar, soy sauce. 475 00:23:47,000 --> 00:23:49,560 So it's like an umami flavour to bring it all together. 476 00:23:49,560 --> 00:23:51,000 And your second dish is? 477 00:23:51,000 --> 00:23:55,240 Second dish is Anjou pigeon with celeriac puree, glazed cherries, 478 00:23:55,240 --> 00:23:56,600 peppercorn sauce, 479 00:23:56,600 --> 00:23:59,400 and maitake mushroom that's been pickled with some shallots. 480 00:23:59,400 --> 00:24:02,200 The restaurant that I cook at, you know, is classically French, 481 00:24:02,200 --> 00:24:05,240 using flavours that work together, pigeon with fruit. 482 00:24:05,240 --> 00:24:08,600 Not many 20-year-olds cook for critics of this level. 483 00:24:08,600 --> 00:24:11,360 Yeah. A little bird tells me that you're 21 tomorrow. 484 00:24:11,360 --> 00:24:12,560 I am 21 tomorrow. 485 00:24:12,560 --> 00:24:14,240 Oh, happy birthday for tomorrow. 486 00:24:14,240 --> 00:24:16,920 Thank you very much. It should be a terrific gift! 487 00:24:16,920 --> 00:24:18,480 If you got through. 488 00:24:18,480 --> 00:24:21,200 Your 21st MasterChef birthday depends on you. 489 00:24:21,200 --> 00:24:22,360 Yeah, it does. 490 00:24:22,360 --> 00:24:24,960 You've got this. Cheers. 491 00:24:24,960 --> 00:24:27,320 Jordan's got a lovely sounding menu. 492 00:24:27,320 --> 00:24:30,000 Two fabulous key ingredients for both dishes - 493 00:24:30,000 --> 00:24:31,480 lobster and pigeon. 494 00:24:32,480 --> 00:24:35,440 The cooking of this lobster is essential. 495 00:24:36,520 --> 00:24:38,760 You don't want the lobster to be overcooked. 496 00:24:38,760 --> 00:24:40,960 It will become tough. 497 00:24:40,960 --> 00:24:43,240 We've got tomatoes three ways. 498 00:24:43,240 --> 00:24:44,960 Marinated. 499 00:24:44,960 --> 00:24:47,480 We've got a tomato emulsion. 500 00:24:47,480 --> 00:24:49,400 And we've got a tomato tea. 501 00:24:49,400 --> 00:24:50,680 Just passing it through. 502 00:24:50,680 --> 00:24:52,680 It's literally just blended beef tomatoes. 503 00:24:52,680 --> 00:24:56,960 Jordan tea's got koji, dashi, and mirin in it. 504 00:24:56,960 --> 00:25:00,560 Didn't see those ingredients sort of on this dish, 505 00:25:00,560 --> 00:25:02,680 and question why they're there. 506 00:25:04,800 --> 00:25:08,000 Jordan's main course - the pigeon's cooked on a crown. 507 00:25:08,000 --> 00:25:09,920 I think it's the best way to cook it. 508 00:25:09,920 --> 00:25:11,800 It doesn't dry out. 509 00:25:11,800 --> 00:25:13,160 He's taking the legs of the pigeon, 510 00:25:13,160 --> 00:25:15,080 he's going to cook them separately. 511 00:25:15,080 --> 00:25:16,360 And he'll make a cherry glaze, 512 00:25:16,360 --> 00:25:18,520 and he'll brush that over the legs. 513 00:25:18,520 --> 00:25:20,160 I like that technique. 514 00:25:21,320 --> 00:25:23,920 Good pigeon sauce with the green peppercorns in, 515 00:25:23,920 --> 00:25:26,400 that'll give the dish a little bit of heat. 516 00:25:26,400 --> 00:25:28,480 There's some sherry vinegar. Reduce that down, 517 00:25:28,480 --> 00:25:31,000 then I can add the brandy flambe. 518 00:25:32,720 --> 00:25:34,280 Freshness from the cherries, 519 00:25:34,280 --> 00:25:35,760 earthiness from the celeriac. 520 00:25:35,760 --> 00:25:38,560 Sounds like the making of a great dish. 521 00:25:38,560 --> 00:25:41,920 Time is flying by, so just getting the sauce done. 522 00:25:41,920 --> 00:25:43,440 Nicely reduced. 523 00:25:43,440 --> 00:25:46,280 On track, but still quite a bit to do. 524 00:25:48,160 --> 00:25:53,520 GAIL: Today, I'm going to cook my dishes for the biggest food critics 525 00:25:53,520 --> 00:25:54,800 in this country. 526 00:25:54,800 --> 00:26:01,520 I'm super excited to show them what my home food flavours are. 527 00:26:03,800 --> 00:26:07,560 I can show everyone Shanghai style. 528 00:26:10,960 --> 00:26:13,120 Gail, how are you today? 529 00:26:13,120 --> 00:26:15,440 Great. I've prepared my time plan. 530 00:26:15,440 --> 00:26:19,360 My goal is to get everything on the plate and serve it on time. 531 00:26:19,360 --> 00:26:21,040 Good. Tell us about your two dishes. 532 00:26:21,040 --> 00:26:26,000 So my starter is a Shanghai-style drunken prawn with soya bean 533 00:26:26,000 --> 00:26:28,280 and Chinese stem lettuce. 534 00:26:28,280 --> 00:26:30,560 This gives a freshness and the crunchiness. 535 00:26:30,560 --> 00:26:31,840 What's a drunken prawn? 536 00:26:31,840 --> 00:26:35,680 Drunken prawn is a Chinese fermented rice wine sauce. 537 00:26:35,680 --> 00:26:37,000 And I assume a lot of alcohol? 538 00:26:37,000 --> 00:26:38,800 Yes. That's why it's drunk. 539 00:26:38,800 --> 00:26:39,920 What's your main course? 540 00:26:39,920 --> 00:26:44,520 Shanghai-style fried pork with handmade rice cake 541 00:26:44,520 --> 00:26:47,440 and soya and Worcestershire sauce. 542 00:26:47,440 --> 00:26:50,720 What I'm really loving, Gail, is this confidence. 543 00:26:50,720 --> 00:26:52,480 And you've got a time plan. Yeah! 544 00:26:52,480 --> 00:26:54,760 And on that note... On that note. ..we'd better let you go. 545 00:26:54,760 --> 00:26:55,840 Thank you. 546 00:26:57,240 --> 00:27:00,080 Gail's first course, the prawn dish, has got a lot of ingredients 547 00:27:00,080 --> 00:27:01,480 with a lot of flavours. 548 00:27:03,840 --> 00:27:06,000 She's making a marinade with different alcohol. 549 00:27:06,000 --> 00:27:07,920 We've got whisky, we've got rice wine, 550 00:27:07,920 --> 00:27:11,000 and then the prawns just soak up all of that mix. 551 00:27:11,000 --> 00:27:13,640 And that's why they're called drunken. 552 00:27:13,640 --> 00:27:16,480 I'd be seriously drunk too if I had that amount 553 00:27:16,480 --> 00:27:17,960 of alcohol going in. 554 00:27:19,000 --> 00:27:20,760 These prawns, they're delicate, 555 00:27:20,760 --> 00:27:23,480 so you don't want them over-marinated. 556 00:27:23,480 --> 00:27:26,880 But in Chinese cookery, the flavours of the sauces in the ingredients 557 00:27:26,880 --> 00:27:29,360 do tend to be the powerful elements of the dishes. 558 00:27:32,240 --> 00:27:35,040 Gail is doing a pork main course. 559 00:27:35,040 --> 00:27:38,920 She's taking the pork and she's going to batter it out. 560 00:27:41,600 --> 00:27:46,200 And then she's got a beer batter, and she's going to deep-fry it. 561 00:27:46,200 --> 00:27:49,240 The batter has to crisp up, 562 00:27:49,240 --> 00:27:53,440 and the meat inside hopefully is still a little bit pink. 563 00:27:53,440 --> 00:27:56,600 Gail's rice cake is cooked rice mixed up with blended rice 564 00:27:56,600 --> 00:27:58,400 so she makes a puree. 565 00:27:58,400 --> 00:28:01,600 As a kid, I really, really loved rice cakes. 566 00:28:01,600 --> 00:28:04,360 She puts that into a steamer until it becomes solid, 567 00:28:04,360 --> 00:28:05,840 and then she fries that off. 568 00:28:05,840 --> 00:28:09,480 It's actually a quite long process and it's quite complicated. 569 00:28:09,480 --> 00:28:12,800 Loving the sound of the Shanghai-style soy sauce. 570 00:28:12,800 --> 00:28:15,240 I'm just curious if Gail is going to pour the sauce over 571 00:28:15,240 --> 00:28:18,160 or serve it like a dipping sauce on the side. 572 00:28:18,160 --> 00:28:22,400 There's actually a lot of work, so Gail has got to really move it. 573 00:28:24,360 --> 00:28:26,680 It doesn't matter how many times you walk through them doors - 574 00:28:26,680 --> 00:28:28,360 it does not get any easier. 575 00:28:28,360 --> 00:28:31,000 The further you go, the more you've got to give. 576 00:28:31,000 --> 00:28:32,840 It doesn't matter what you've done in the past. 577 00:28:32,840 --> 00:28:36,240 All that matters is what's on that plate today. 578 00:28:37,760 --> 00:28:40,000 Dan, how are you feeling, cooking for our critics? 579 00:28:40,000 --> 00:28:43,160 I'm very nervous. But I think that's sort of my thing now. 580 00:28:43,160 --> 00:28:45,600 So... Have critics had your food before? 581 00:28:45,600 --> 00:28:49,640 No, never, so it'll be good to get more established people's opinions. 582 00:28:49,640 --> 00:28:50,760 Besides us? 583 00:28:50,760 --> 00:28:53,120 Yes, chef. Yeah. 584 00:28:50,760 --> 00:28:53,120 LAUGHTER 585 00:28:54,680 --> 00:28:57,560 Dan's first course is lobster. 586 00:28:57,560 --> 00:28:59,880 He's got a lobster tail. He's going to blanch that off, 587 00:28:59,880 --> 00:29:03,440 and then just gently cut that in half and torch it. 588 00:29:03,440 --> 00:29:06,200 We've got salad with chopped-up claw and mango. 589 00:29:06,200 --> 00:29:08,680 We've got a warm Thai green curry sauce. 590 00:29:08,680 --> 00:29:10,720 Green curry is one of my favourite things to eat. 591 00:29:10,720 --> 00:29:12,920 Used to eat it religiously every single Sunday 592 00:29:12,920 --> 00:29:14,120 after a hard week of work. 593 00:29:14,120 --> 00:29:15,840 Oh! Really? 594 00:29:15,840 --> 00:29:18,960 Yeah. What's wrong with a roast? 595 00:29:18,960 --> 00:29:21,800 Whether or not the Thai green sauce works with a lobster salad, 596 00:29:21,800 --> 00:29:23,000 I'm not so sure. 597 00:29:26,560 --> 00:29:27,800 That's your starter? 598 00:29:27,800 --> 00:29:29,560 Yes, chef. Yeah. Followed by? 599 00:29:29,560 --> 00:29:32,080 Brill topped with a brill chive mousse. 600 00:29:32,080 --> 00:29:34,800 And I'll be doing a KFB - a Kentucky Fried Brill - 601 00:29:34,800 --> 00:29:39,080 with different variations of asparagus and a yuzu kosho sauce. 602 00:29:39,080 --> 00:29:42,360 I love using Japanese products, so it's definitely something 603 00:29:42,360 --> 00:29:45,400 that I would like to try and bring into my style of cooking. 604 00:29:48,560 --> 00:29:52,320 Brill is a beautiful fish, but if cooked too harshly, 605 00:29:52,320 --> 00:29:54,320 it can dry out very quickly. 606 00:29:56,280 --> 00:29:58,960 The brill mousse is about cutting the trimmings, 607 00:29:58,960 --> 00:30:01,080 passing it through a drum sieve. 608 00:30:04,640 --> 00:30:07,280 The mousse is going to go on top of the brill. 609 00:30:07,280 --> 00:30:09,960 It's all wrapped up in one cylindrical shape, 610 00:30:09,960 --> 00:30:11,960 so timing is crucial here. 611 00:30:11,960 --> 00:30:14,720 Too long in the water bath and the mousse could split, 612 00:30:14,720 --> 00:30:17,400 or you could have it the other way where the mousse is perfectly cooked 613 00:30:17,400 --> 00:30:19,000 and the fish is undercooked. 614 00:30:22,080 --> 00:30:25,680 He's also going to take the trimming of the brill and is going to make 615 00:30:25,680 --> 00:30:27,960 what he's calling KFB. 616 00:30:27,960 --> 00:30:29,520 We know what that stands for. 617 00:30:29,520 --> 00:30:30,720 It's deep-fried. 618 00:30:30,720 --> 00:30:32,680 It's going to have a lovely spicy finish to it. 619 00:30:32,680 --> 00:30:37,120 But I like the way he's using the throwaway bits of the brill. 620 00:30:37,120 --> 00:30:39,800 So it's using the skirt. 621 00:30:39,800 --> 00:30:43,040 A bit of fun here from Dan, and I like that his confidence 622 00:30:43,040 --> 00:30:46,400 is starting to grow and he's willing to show some of that fun side 623 00:30:46,400 --> 00:30:47,560 in his cooking. 624 00:30:49,960 --> 00:30:52,680 To get to Knockout Week is something that I've dreamed of 625 00:30:52,680 --> 00:30:54,400 since I was a kid. 626 00:30:54,400 --> 00:30:57,160 Actually dreamed about it last night. 627 00:30:57,160 --> 00:31:02,040 I am as ready as I could possibly be to smash these courses out. 628 00:31:02,040 --> 00:31:05,040 I need to push on, and it's got to be my best work yet. 629 00:31:07,000 --> 00:31:09,920 Ritchie, tell us, what are you making there? 630 00:31:09,920 --> 00:31:12,960 So every year there's a funfair in Nottingham called the Goose Fair, 631 00:31:12,960 --> 00:31:17,000 and the tradition is getting stuck into mushy peas, mint sauce. 632 00:31:17,000 --> 00:31:19,080 So I'm trying to create a sense of what the atmosphere is like 633 00:31:19,080 --> 00:31:23,880 at the fair. So my main course is a pea mousse shortcrust tart. 634 00:31:23,880 --> 00:31:27,360 There's some lovage in there too, with smoked pomme puree, 635 00:31:27,360 --> 00:31:30,760 a truffle cream sauce split out with a mint salsa. 636 00:31:30,760 --> 00:31:33,520 So you celebrate mushy peas and mint sauce? 637 00:31:33,520 --> 00:31:35,080 Yeah. I mean, it's an odd one. 638 00:31:35,080 --> 00:31:36,480 It's a real Notts classic. 639 00:31:36,480 --> 00:31:37,560 Have you ever had that? 640 00:31:37,560 --> 00:31:39,520 No. No, not where I'm from. 641 00:31:41,880 --> 00:31:44,840 Ritchie's menu, of course it's plant-based. 642 00:31:44,840 --> 00:31:47,920 He's making a tart inspired by a festival from where he comes from 643 00:31:47,920 --> 00:31:50,640 in Nottingham, where they celebrate mushy peas and mint. 644 00:31:50,640 --> 00:31:52,800 I love that. 645 00:31:52,800 --> 00:31:55,640 His first course is pea, lovage and mint tart. 646 00:31:55,640 --> 00:31:57,320 So a very short pastry. 647 00:31:57,320 --> 00:32:00,160 Made with a substitution for the dairy element. 648 00:32:00,160 --> 00:32:03,080 And of course you want the perfect thickness to take the amount 649 00:32:03,080 --> 00:32:05,280 of the filling that Ritchie will put into it. 650 00:32:05,280 --> 00:32:08,000 It can't be too thin, can't be too thick. 651 00:32:08,000 --> 00:32:11,360 He's making a truffle cream sauce split with spearmint. 652 00:32:13,520 --> 00:32:16,960 And there's hints of mint throughout. 653 00:32:16,960 --> 00:32:19,560 It's a slice of... almost like a quiche, 654 00:32:19,560 --> 00:32:22,480 so he's going to really have to make sure that these flavours 655 00:32:22,480 --> 00:32:24,360 are really working for him. 656 00:32:24,360 --> 00:32:27,000 My dessert I've called the beaten mess. 657 00:32:27,000 --> 00:32:29,360 It's using beetroots, some fresh berries 658 00:32:29,360 --> 00:32:33,240 and that sort of thing, shortbread, a beetroot chutney, 659 00:32:33,240 --> 00:32:35,440 Italian meringue, which is going on top of that, 660 00:32:35,440 --> 00:32:37,960 and served with raw tart rhubarb. 661 00:32:40,480 --> 00:32:43,040 Beaten mess. I love the name of it. It's quite fun. 662 00:32:43,040 --> 00:32:44,920 As opposed to Eton mess. 663 00:32:44,920 --> 00:32:48,400 It's a plant-based meringue, so how firm is that going to be? 664 00:32:48,400 --> 00:32:51,800 He's using aquafaba, the liquid from beans. 665 00:32:51,800 --> 00:32:55,040 He's going to make sure the aquafaba is really whisked up 666 00:32:55,040 --> 00:32:57,960 to help it hold. 667 00:32:57,960 --> 00:33:00,680 Ritchie's also talked about a bit of shortbread for texture 668 00:33:00,680 --> 00:33:01,840 and for flavour. 669 00:33:01,840 --> 00:33:04,000 The shortbread is going to sit underneath with the blackberries 670 00:33:04,000 --> 00:33:07,800 and some beetroot, but he's also going to add some raw rhubarb, 671 00:33:07,800 --> 00:33:10,200 which I'm finding quite unusual, 672 00:33:10,200 --> 00:33:14,200 because that is a very tart, sour note. 673 00:33:14,200 --> 00:33:15,560 It could work. 674 00:33:15,560 --> 00:33:17,760 The question is, will it work? 675 00:33:21,720 --> 00:33:25,200 We've seen the great and good of the British Isles 676 00:33:25,200 --> 00:33:26,520 come through this door. 677 00:33:26,520 --> 00:33:29,280 We've eaten every food ingredient known to man, 678 00:33:29,280 --> 00:33:31,080 but they still have to impress us. 679 00:33:31,080 --> 00:33:32,640 Oh, here we are. 680 00:33:32,640 --> 00:33:36,000 We are expecting a really high standard of cooking. 681 00:33:36,000 --> 00:33:40,520 You know, it's the professionals. This is the Premier League. 682 00:33:40,520 --> 00:33:42,800 I don't want to come in here and just see a bunch of dishes 683 00:33:42,800 --> 00:33:46,360 that I eat day in, day out, week in, week out. 684 00:33:46,360 --> 00:33:47,880 You've got to stretch your talents. 685 00:33:47,880 --> 00:33:49,600 You've got to take a risk. 686 00:33:49,600 --> 00:33:52,240 But you have to be careful, because when you take a risk, 687 00:33:52,240 --> 00:33:54,320 you might fall off that cliff. 688 00:33:54,320 --> 00:33:55,520 Cheers. 689 00:33:58,520 --> 00:34:00,680 Jordan, you've got five minutes. There's no plates out. 690 00:34:00,680 --> 00:34:01,720 You're still clearing up. 691 00:34:01,720 --> 00:34:03,600 I think you need to get a little bit of a move on, OK? 692 00:34:03,600 --> 00:34:04,840 Oui, chef. 693 00:34:04,840 --> 00:34:08,120 Jordan's starter is poached lobster, sweet and sour tomatoes, 694 00:34:08,120 --> 00:34:11,040 tomato emulsion, and coriander with a tomato tea. 695 00:34:12,040 --> 00:34:15,960 The lobster has got to be beautifully poached and not rubbery. 696 00:34:15,960 --> 00:34:18,320 Just delicate, just soft enough. 697 00:34:19,560 --> 00:34:21,679 Are you happy with how your lobster is cooked? 698 00:34:21,679 --> 00:34:24,440 Very happy with the cooking of the lobster. 699 00:34:24,440 --> 00:34:26,440 And then the different tomatoes? 700 00:34:26,440 --> 00:34:28,120 Yeah. 701 00:34:28,120 --> 00:34:31,400 GRACE DENT: Serving the same vegetable three ways is always 702 00:34:31,400 --> 00:34:33,280 a risk on this competition. 703 00:34:33,280 --> 00:34:34,840 Tomato and olive oil. 704 00:34:34,840 --> 00:34:37,719 Can he make all those different types of tomatoes sing 705 00:34:37,719 --> 00:34:38,800 in their own way? 706 00:34:38,800 --> 00:34:40,960 Jordan, you've got about a minute left. Yeah. 707 00:34:40,960 --> 00:34:43,600 If it all comes together, this could be a really, 708 00:34:43,600 --> 00:34:45,760 really beautiful starter. 709 00:34:45,760 --> 00:34:47,679 Is your tea ready? Yep. 710 00:34:47,679 --> 00:34:49,239 OK. Well done. 711 00:34:52,960 --> 00:34:55,440 Good afternoon. Hi. Hi, Jordan. 712 00:34:55,440 --> 00:34:56,639 How was it in there? 713 00:34:56,639 --> 00:34:58,200 Intense. Yeah. 714 00:34:58,200 --> 00:35:03,280 Jordan has served poached lobster tail with marinated tomatoes, 715 00:35:03,280 --> 00:35:07,480 a tomato emulsion, and tomato tea flavoured with koji, 716 00:35:07,480 --> 00:35:09,760 mirin, and dashi vinegar. 717 00:35:09,760 --> 00:35:12,720 Thank you very much. Thank you, Jordan. 718 00:35:14,200 --> 00:35:18,800 This is a beautifully presented, summer wedding, 719 00:35:18,800 --> 00:35:22,240 high-end, spend food. 720 00:35:27,320 --> 00:35:29,960 This is a very pleasant, elegant dish. 721 00:35:29,960 --> 00:35:32,960 The lobster's firm but also soft. 722 00:35:32,960 --> 00:35:34,920 And you've got the sweetness of tomato. 723 00:35:34,920 --> 00:35:39,360 The only thing is the individual tomato flavours are not coming out. 724 00:35:39,360 --> 00:35:41,840 William, I have to take issue with you. 725 00:35:41,840 --> 00:35:44,280 I think this is really very good. 726 00:35:44,280 --> 00:35:49,080 Those sweet and sour tomatoes, they carry the whole thing. 727 00:35:49,080 --> 00:35:53,360 The tea, it's such an unexpected flavour in that dish. 728 00:35:53,360 --> 00:35:58,000 He has put together something that's quite sophisticated. 729 00:35:58,000 --> 00:36:01,440 My feeling was pleasant rather than spectacular. 730 00:36:01,440 --> 00:36:05,000 But he's done really, really well. 731 00:36:05,000 --> 00:36:06,160 Everything's nicely cooked. 732 00:36:06,160 --> 00:36:07,520 Everything tastes delicious. 733 00:36:07,520 --> 00:36:08,840 It all works together. 734 00:36:08,840 --> 00:36:10,400 It's a very, very nice plate of food. 735 00:36:10,400 --> 00:36:13,760 The koji and the mirin in his tomato tea there, 736 00:36:13,760 --> 00:36:16,800 I think the saltiness and a little bit of sharpness is lifting 737 00:36:16,800 --> 00:36:18,440 this dish and bringing it together. 738 00:36:18,440 --> 00:36:20,160 Tasty plate of food. 739 00:36:20,160 --> 00:36:22,040 JORDAN SIGHS 740 00:36:23,040 --> 00:36:24,440 You've got 15 minutes. 741 00:36:24,440 --> 00:36:26,160 Yes, chef. All right. 742 00:36:26,160 --> 00:36:30,520 Jordan's main is a cherry-glazed pigeon breast... 743 00:36:31,760 --> 00:36:34,000 Yes, nice and pink. 744 00:36:34,000 --> 00:36:36,960 ..a confit pigeon leg. 745 00:36:36,960 --> 00:36:39,080 They're not an easy bird to cook. 746 00:36:39,080 --> 00:36:40,280 Ah... 747 00:36:40,280 --> 00:36:42,120 They're can be tough and rubbery. 748 00:36:42,120 --> 00:36:43,280 Wahey. 749 00:36:43,280 --> 00:36:45,080 You've got three minutes. How are we looking? 750 00:36:45,080 --> 00:36:46,200 Looking OK. 751 00:36:46,200 --> 00:36:48,240 I just really need to get this puree 752 00:36:48,240 --> 00:36:50,040 if not passed then on the plate. 753 00:36:50,040 --> 00:36:53,760 OK. So it's literally just the puree that I'm worrying about, really. 754 00:36:53,760 --> 00:36:55,320 Don't lose it now. Yes, chef. 755 00:36:58,240 --> 00:37:02,640 Celeriac puree with a green peppercorn sauce. 756 00:37:02,640 --> 00:37:05,000 This sounds absolutely delicious. 757 00:37:05,000 --> 00:37:07,920 Where cherries go in a green peppercorn sauce, 758 00:37:07,920 --> 00:37:09,000 that worries me. 759 00:37:09,000 --> 00:37:10,680 Right, as soon as that's in, off you go. 760 00:37:10,680 --> 00:37:13,560 That, I think, is the danger zone in this dish. 761 00:37:15,880 --> 00:37:18,800 So for your main course, you have an Anjou pigeon with its leg, 762 00:37:18,800 --> 00:37:21,840 which has been confited, pickled maitake mushrooms with some 763 00:37:21,840 --> 00:37:26,360 shallots, glazed cherries, celeriac puree, and a peppercorn sauce. 764 00:37:26,360 --> 00:37:28,080 Thank you very much. Brilliant. 765 00:37:28,080 --> 00:37:29,280 Thanks, Jordan. 766 00:37:31,040 --> 00:37:33,600 I really like his artistic style. 767 00:37:33,600 --> 00:37:37,040 You know, it's a proud presentation of this great bird, pigeon. 768 00:37:39,560 --> 00:37:43,880 The worries that we had about how well the cherry flavour 769 00:37:43,880 --> 00:37:48,240 and the green peppercorn would get along were completely unfounded, 770 00:37:48,240 --> 00:37:50,400 and we didn't need to worry about it. 771 00:37:50,400 --> 00:37:53,480 It's kind of like an elevated game roast. 772 00:37:53,480 --> 00:37:58,480 The celeriac puree, he's given us kind of a squirrel's teacup of it. 773 00:37:58,480 --> 00:38:00,240 LAUGHTER 774 00:37:58,480 --> 00:38:00,240 But it's delicious. 775 00:38:00,240 --> 00:38:03,760 It is a standard-bearer, a masterclass in pigeon cookery. 776 00:38:03,760 --> 00:38:06,960 The pigeon breast is rare, but it's soft. 777 00:38:06,960 --> 00:38:08,680 There's a crisp skin. 778 00:38:08,680 --> 00:38:11,680 I'll remember this for a very, very long time. 779 00:38:11,680 --> 00:38:13,480 Ah! 780 00:38:14,680 --> 00:38:16,360 This is why we come here. Mm-hm. 781 00:38:16,360 --> 00:38:20,520 We come into this room not to find the failures, to find the successes. 782 00:38:22,280 --> 00:38:25,640 I get up in the morning to eat food like this. 783 00:38:25,640 --> 00:38:27,280 MONICA: The pigeon is beautiful. 784 00:38:27,280 --> 00:38:29,280 The cherries, the sweetness - 785 00:38:29,280 --> 00:38:32,040 really delicious flavours here from Jordan. 786 00:38:32,040 --> 00:38:35,040 I'm enjoying the beautiful cherries with the pigeon. 787 00:38:35,040 --> 00:38:38,040 That goes well. When you bite down on the green peppercorns, 788 00:38:38,040 --> 00:38:40,880 there's a beautiful flavour, but it's still very, very hot 789 00:38:40,880 --> 00:38:43,040 and maybe they could've been chopped up, slightly crushed, 790 00:38:43,040 --> 00:38:45,200 and it would've been perfect. 791 00:38:46,520 --> 00:38:48,440 It was the hardest challenge so far. 792 00:38:48,440 --> 00:38:50,560 Whether you're 20 years old, 793 00:38:50,560 --> 00:38:53,600 25, 35, 65, it's hard, mate. 794 00:38:53,600 --> 00:38:55,960 It's a push. I'll tell you that. 795 00:38:57,160 --> 00:39:00,120 I hope that they're, you know, impressed and pleased with me. 796 00:39:01,920 --> 00:39:03,440 Gail, 15 minutes. 797 00:39:03,440 --> 00:39:05,200 Make sure everything is right. 798 00:39:05,200 --> 00:39:06,400 Yes, chef. 799 00:39:08,000 --> 00:39:11,720 So Gail's starter is drunken zao prawns, 800 00:39:11,720 --> 00:39:14,640 soy beans, and Chinese stem lettuce. 801 00:39:14,640 --> 00:39:18,840 Drunken zao prawns - that suggests the addition of some alcohol, 802 00:39:18,840 --> 00:39:20,760 maybe some rice wine. 803 00:39:20,760 --> 00:39:22,920 When something's drunk and sozzled, 804 00:39:22,920 --> 00:39:24,680 I like the idea of that. 805 00:39:29,440 --> 00:39:31,040 Oops. Are you almost ready? 806 00:39:31,040 --> 00:39:32,520 Er, yep. 807 00:39:32,520 --> 00:39:34,080 Well done. You're on time. 808 00:39:34,080 --> 00:39:35,280 Off you go. 809 00:39:38,040 --> 00:39:39,920 Hi. 810 00:39:39,920 --> 00:39:44,000 My starter is drunken zao prawn 811 00:39:44,000 --> 00:39:45,440 with green soya bean 812 00:39:45,440 --> 00:39:47,800 and Chinese stem lettuce. 813 00:39:47,800 --> 00:39:49,000 Thank you very much. 814 00:39:49,000 --> 00:39:50,520 Thank you, thank you. 815 00:39:53,120 --> 00:39:55,520 I love the bold presentation of this. 816 00:39:55,520 --> 00:39:57,760 I love it when dinner is looking back at me. 817 00:39:59,280 --> 00:40:01,040 But I don't know where to start. 818 00:40:01,040 --> 00:40:02,640 I don't know how to eat it. 819 00:40:02,640 --> 00:40:04,120 I don't know where to put my hands. 820 00:40:10,720 --> 00:40:12,080 Wow. 821 00:40:12,080 --> 00:40:13,400 They are drunk, aren't they? 822 00:40:13,400 --> 00:40:17,280 I expected the booze to be kind of tempered by something, 823 00:40:17,280 --> 00:40:18,360 but it isn't. 824 00:40:18,360 --> 00:40:20,760 It's a big hit of fumes. 825 00:40:20,760 --> 00:40:24,360 You have the lettuce, which is kind of seeping there underneath. 826 00:40:24,360 --> 00:40:26,320 There's not masses of flavour in that. 827 00:40:26,320 --> 00:40:30,040 You have to kind of take the soy beans out of their pods. 828 00:40:30,040 --> 00:40:34,360 Look, a really interesting dish, but not one that I'm kind of 829 00:40:34,360 --> 00:40:36,600 crying out to try again, I've got to say. 830 00:40:36,600 --> 00:40:39,240 This dish on paper had real promise, 831 00:40:39,240 --> 00:40:41,200 but it was clumsy to eat. 832 00:40:41,200 --> 00:40:42,520 It's just not delivered. 833 00:40:43,720 --> 00:40:44,800 Wow. 834 00:40:44,800 --> 00:40:46,400 It's an interesting little dish. 835 00:40:46,400 --> 00:40:47,880 You've got to get your hands involved, 836 00:40:47,880 --> 00:40:49,880 you've got to get the prawn shell out your mouth. 837 00:40:49,880 --> 00:40:53,040 But, if I'm honest, I was actually expecting a slightly bigger flavour. 838 00:40:53,040 --> 00:40:55,400 More of that stock in that dish would have been really good. 839 00:40:55,400 --> 00:40:58,440 I just think that it's not all coming together. 840 00:40:58,440 --> 00:41:00,840 You've got all the little bits on it, but you're tasting them 841 00:41:00,840 --> 00:41:04,000 separately as opposed to everything in the bowl. 842 00:41:05,920 --> 00:41:08,360 You've got 15 minutes for your main course. 843 00:41:08,360 --> 00:41:10,800 Oh, my God. All right, let's go. 844 00:41:10,800 --> 00:41:14,480 I could not be more up for Gail's main, honestly. 845 00:41:14,480 --> 00:41:17,240 Shanghai-style fried Iberico pork, 846 00:41:17,240 --> 00:41:19,440 I'm so up for that. 847 00:41:19,440 --> 00:41:21,880 Served with handmade rice cake. 848 00:41:21,880 --> 00:41:23,320 Phew! 849 00:41:23,320 --> 00:41:24,760 You deep-fry it? 850 00:41:24,760 --> 00:41:28,160 Yes. So outside is crispy, inside is chewy. 851 00:41:33,440 --> 00:41:35,880 Gail, you've got two minutes. 852 00:41:35,880 --> 00:41:37,960 Yes. 853 00:41:37,960 --> 00:41:40,480 Served with a soy and Worcestershire sauce. 854 00:41:42,280 --> 00:41:43,880 OK, off you go. 855 00:41:43,880 --> 00:41:45,040 Good luck. 856 00:41:45,040 --> 00:41:47,640 WILLIAM SITWELL: Heavy, salty sauce with pork, 857 00:41:47,640 --> 00:41:49,040 which sounds quite nice. 858 00:41:51,520 --> 00:41:53,240 Oh, wow. 859 00:41:53,240 --> 00:42:00,360 My main is Shanghai-style fried Iberico pork with handmade rice cake 860 00:42:00,360 --> 00:42:03,120 with Shanghai-style sauce. 861 00:42:03,120 --> 00:42:04,160 Thank you. 862 00:42:06,040 --> 00:42:11,400 I wanted to present very simple but very delicious Chinese food. 863 00:42:11,400 --> 00:42:13,120 It is very simple. 864 00:42:13,120 --> 00:42:15,680 I hope it's delicious as well! 865 00:42:20,080 --> 00:42:25,680 I got lovely, crispy batter and quite a thick piece of pork. 866 00:42:25,680 --> 00:42:30,040 It felt like a kind of comfort food that Gail is incredibly passionate 867 00:42:30,040 --> 00:42:32,120 about and that means a lot to her. 868 00:42:32,120 --> 00:42:34,560 I love rice cakes and I especially love these ones. 869 00:42:34,560 --> 00:42:35,840 They're very difficult not to love. 870 00:42:35,840 --> 00:42:40,520 They're sticky, carby vessels to dip into something. 871 00:42:40,520 --> 00:42:43,400 And that sauce is exactly what it says on the tin. 872 00:42:43,400 --> 00:42:45,440 This is food of heavy industry. 873 00:42:45,440 --> 00:42:47,000 It's big and noisy. 874 00:42:47,000 --> 00:42:51,320 And that sauce, a thick gravy with a spice that envelops you. 875 00:42:51,320 --> 00:42:52,720 I sort of quite liked it. 876 00:42:52,720 --> 00:42:55,040 It was intriguing and interesting. 877 00:42:55,040 --> 00:42:57,240 The pork is so tender. It's delicious. 878 00:42:57,240 --> 00:42:59,520 I love the little crunchy coating batter on the outside. 879 00:42:59,520 --> 00:43:02,840 The sauce - really, really love that. Delicious. 880 00:43:02,840 --> 00:43:07,440 This is as rustic as you would get it, but on the flavour profile 881 00:43:07,440 --> 00:43:11,080 and textures, Gail has really knocked it out of the park. 882 00:43:12,760 --> 00:43:14,040 Oh, my God. 883 00:43:18,200 --> 00:43:20,040 Right, Dan, you've got five minutes left. 884 00:43:20,040 --> 00:43:21,080 Yes, chef. 885 00:43:21,080 --> 00:43:26,160 Dan's starter, poached lobster topped with a preserved lemon jelly, 886 00:43:26,160 --> 00:43:30,000 mango puree, choy sum, shallot petals, 887 00:43:30,000 --> 00:43:32,760 with a green curry sauce. 888 00:43:32,760 --> 00:43:34,520 This is just his starter! 889 00:43:34,520 --> 00:43:37,480 How many arms has Dan got?! 890 00:43:37,480 --> 00:43:42,880 He has to make sure above all that he's poached the lobster delicately. 891 00:43:44,640 --> 00:43:47,120 Let's start getting this dish together. Yes, chef. 892 00:43:49,880 --> 00:43:52,080 So just the sauce will go on the side? 893 00:43:52,080 --> 00:43:53,400 Yes, chef. 894 00:43:53,400 --> 00:43:56,640 The green curry sauce could wreck the whole thing. 895 00:43:56,640 --> 00:44:00,480 Or it could be the most amazingly dancing little flourish. 896 00:44:00,480 --> 00:44:02,120 Well done. And off you go. 897 00:44:05,920 --> 00:44:08,080 Hello. Hello. 898 00:44:09,360 --> 00:44:11,760 I've made for you a poached lobster tail, 899 00:44:11,760 --> 00:44:14,360 lobster claw with some nice mango salad, 900 00:44:14,360 --> 00:44:17,960 Thai green curry sauce, and a preserved lemon jelly. 901 00:44:17,960 --> 00:44:19,080 OK. Great. Thank you. 902 00:44:19,080 --> 00:44:20,400 Thank you so much. 903 00:44:22,960 --> 00:44:25,480 I think this is very pretty. 904 00:44:29,480 --> 00:44:32,280 The star of the show for me is that green curry sauce. 905 00:44:32,280 --> 00:44:33,920 It is fantastic. 906 00:44:33,920 --> 00:44:34,960 It's phenomenal. 907 00:44:34,960 --> 00:44:36,240 It anchors everything. 908 00:44:36,240 --> 00:44:38,160 It makes everything pop and sing. 909 00:44:38,160 --> 00:44:40,600 Beautifully poached piece of lobster. 910 00:44:40,600 --> 00:44:41,680 Gorgeously done. 911 00:44:41,680 --> 00:44:43,000 Beautifully prepared. 912 00:44:43,000 --> 00:44:44,200 It is delicious. 913 00:44:44,200 --> 00:44:47,840 I really like the spring-like piquant mango salad. 914 00:44:47,840 --> 00:44:51,640 The heart of this dish, which is the two main fundamentals, 915 00:44:51,640 --> 00:44:54,040 the lobster and the green curry sauce, 916 00:44:54,040 --> 00:44:55,240 are absolutely fantastic. 917 00:44:59,640 --> 00:45:01,600 I love the sweet notes of the mango. 918 00:45:01,600 --> 00:45:03,800 Beautiful lobster tail, perfectly cooked. 919 00:45:03,800 --> 00:45:06,320 I don't think I've had a Thai green curry sauce, 920 00:45:06,320 --> 00:45:08,320 warm, with a cold lobster salad. 921 00:45:08,320 --> 00:45:09,560 Absolutely delicious. 922 00:45:09,560 --> 00:45:10,880 Really, really good. 923 00:45:10,880 --> 00:45:12,280 Brilliant, brilliant dish. 924 00:45:12,280 --> 00:45:14,240 Wow. Well done, Dan. 925 00:45:15,360 --> 00:45:16,480 Well, how was that? 926 00:45:16,480 --> 00:45:18,080 Yeah, scary. 927 00:45:16,480 --> 00:45:18,080 HE LAUGHS 928 00:45:18,080 --> 00:45:19,800 How are we looking on the main course? 929 00:45:19,800 --> 00:45:22,240 I've just got the finishing touches to do. 15 minutes? 930 00:45:22,240 --> 00:45:23,480 Yes, chef. 931 00:45:25,160 --> 00:45:27,400 I love the idea of KFB. 932 00:45:27,400 --> 00:45:33,000 A beautifully, delicately cooked piece of fish with really moreish, 933 00:45:33,000 --> 00:45:36,280 deep southern fried seasoning and breading around it. 934 00:45:36,280 --> 00:45:38,600 And that is just going to be extraordinary. 935 00:45:39,760 --> 00:45:44,000 He's literally making us a dipping sauce for that KFB. 936 00:45:44,000 --> 00:45:46,520 Buttermilk and yuzu and chilli, 937 00:45:46,520 --> 00:45:50,120 something creamy and dippable. 938 00:45:50,120 --> 00:45:51,800 You've got two minutes left. 939 00:45:51,800 --> 00:45:53,480 Yes, chef. 940 00:45:53,480 --> 00:45:55,400 And brill mousse as well. 941 00:45:55,400 --> 00:45:58,320 You want to have the flavour of the fish in there. 942 00:46:00,200 --> 00:46:02,680 But you don't want it to be overwhelming. 943 00:46:02,680 --> 00:46:03,920 How's the fish look? 944 00:46:03,920 --> 00:46:05,280 The mousse has split. 945 00:46:05,280 --> 00:46:06,320 Oh! 946 00:46:07,960 --> 00:46:09,120 Have you took it all off? 947 00:46:09,120 --> 00:46:10,280 Yes, chef. 948 00:46:10,280 --> 00:46:11,720 Everything else you're happy with? 949 00:46:11,720 --> 00:46:12,760 Er, yes, chef. 950 00:46:12,760 --> 00:46:13,800 All right. Keep calm. 951 00:46:13,800 --> 00:46:14,840 Oui. 952 00:46:16,080 --> 00:46:18,120 This man can poach. He can dress, he can pickle. 953 00:46:18,120 --> 00:46:19,840 He can compress, he can mix. 954 00:46:19,840 --> 00:46:21,280 He can fry! 955 00:46:21,280 --> 00:46:23,160 You're almost there. 956 00:46:23,160 --> 00:46:25,000 Can he defy gravity? 957 00:46:26,920 --> 00:46:28,200 Deep breath. 958 00:46:32,800 --> 00:46:34,560 I have made for your main course 959 00:46:34,560 --> 00:46:37,880 a poached brill KFB, 960 00:46:37,880 --> 00:46:40,240 textures of asparagus, 961 00:46:40,240 --> 00:46:43,080 and a yuzu, koshu and buttermilk sauce. 962 00:46:43,080 --> 00:46:45,800 Unfortunately, I noticed that the mousse was split, 963 00:46:45,800 --> 00:46:48,360 so I took all the mousse off to make sure that you had 964 00:46:48,360 --> 00:46:50,480 a beautifully cooked piece of fish. 965 00:46:50,480 --> 00:46:52,360 Thanks, Dan. Thank you. Well done. 966 00:46:58,120 --> 00:46:59,560 My God. 967 00:46:59,560 --> 00:47:02,000 The KFB was so good. 968 00:47:02,000 --> 00:47:05,520 The crisp on it, to achieve that under that pressure, 969 00:47:05,520 --> 00:47:06,760 really impressive. 970 00:47:06,760 --> 00:47:08,640 He hasn't managed to do all the elements. 971 00:47:08,640 --> 00:47:10,200 We worried about that for him. 972 00:47:10,200 --> 00:47:15,960 But this white buttermilk, yuzu and chilli sauce is fabulous. 973 00:47:15,960 --> 00:47:19,400 I mean, it's got a great texture, and you get the acidity of that, 974 00:47:19,400 --> 00:47:20,920 of the yuzu. 975 00:47:20,920 --> 00:47:22,480 A lovely piece of brill, 976 00:47:22,480 --> 00:47:24,080 poached beautifully. 977 00:47:24,080 --> 00:47:25,960 Asparagus done other ways. 978 00:47:25,960 --> 00:47:28,600 Every single one felt different. 979 00:47:28,600 --> 00:47:32,440 And I can't stop eating because I think this is a piece of art, 980 00:47:32,440 --> 00:47:35,520 and I will never maybe experience this art again. 981 00:47:35,520 --> 00:47:40,120 So I have to go and do it, I have to eat it, one little bit. 982 00:47:40,120 --> 00:47:42,800 Dan, for me, has done it again. 983 00:47:42,800 --> 00:47:45,920 The mousse didn't make it on the fish, but what I've got here 984 00:47:45,920 --> 00:47:47,520 tastes fine without it. 985 00:47:47,520 --> 00:47:51,520 What I love about the two courses, there's a lovely warmth and heat 986 00:47:51,520 --> 00:47:55,040 running through, yet delivering very unusual big flavours 987 00:47:55,040 --> 00:47:56,560 that is the point of difference. 988 00:47:56,560 --> 00:47:59,720 That is what is making Dan's cooking so delicious and so exciting. 989 00:48:02,320 --> 00:48:04,960 I've done them 1,000 times over and it's like, 990 00:48:04,960 --> 00:48:07,360 you know, it's... 991 00:48:07,360 --> 00:48:09,080 It hurts when it don't go to plan. 992 00:48:10,560 --> 00:48:13,440 But hopefully the judges and the critics can see 993 00:48:13,440 --> 00:48:15,000 what type of chef I am. 994 00:48:24,440 --> 00:48:28,000 Well, Ritchie's been locked in a room with some Victorian cookbooks. 995 00:48:28,000 --> 00:48:31,240 Pea and lovage mousse tart, lemon and elderflower caviar, 996 00:48:31,240 --> 00:48:33,800 smoked pomme puree. There's nothing wrong with that. 997 00:48:33,800 --> 00:48:37,160 But there are some technical hazards, I think, throughout this. 998 00:48:37,160 --> 00:48:39,360 The tart has got to be bang-on. 999 00:48:39,360 --> 00:48:44,080 It's a really challenging thing to make with limited time. 1000 00:48:45,280 --> 00:48:48,240 He's made caviar with lemons and elderflower. 1001 00:48:48,240 --> 00:48:49,480 Ingenious. 1002 00:48:51,800 --> 00:48:53,720 Right, you've got a couple of minutes left, Ritchie. 1003 00:48:53,720 --> 00:48:55,040 Yes, chef. Thank you. 1004 00:48:57,240 --> 00:48:58,480 Shaky hands. 1005 00:48:58,480 --> 00:48:59,800 You're doing all right. 1006 00:48:59,800 --> 00:49:02,000 We don't see cooking like this very often. 1007 00:49:02,000 --> 00:49:06,880 On one level, it's the destination dinner that you fly to 1008 00:49:06,880 --> 00:49:09,880 some foreign country and have a four-week waiting list. 1009 00:49:09,880 --> 00:49:14,920 And then on another level, it's 1915 and I'm in the Lake District. 1010 00:49:14,920 --> 00:49:16,880 Hello. Hi, folks. 1011 00:49:18,120 --> 00:49:22,520 So today I've made a dish inspired by my hometown, Nottingham. 1012 00:49:22,520 --> 00:49:26,560 Shortcrust tart with lovage, a little bit of lemon 1013 00:49:26,560 --> 00:49:30,000 and pea mousse, a caviar made from lemon and elderflower, 1014 00:49:30,000 --> 00:49:32,400 and then we've got a nice pomme puree on the side 1015 00:49:32,400 --> 00:49:35,600 which has been lightly smoked, truffle cream sauce, 1016 00:49:35,600 --> 00:49:38,000 and I've kept a mint salsa in there. 1017 00:49:38,000 --> 00:49:41,720 And everything that you're eating today is completely plant-based. 1018 00:49:42,920 --> 00:49:44,280 I really hope you enjoy. 1019 00:49:44,280 --> 00:49:45,440 Thank you. Thank you. 1020 00:49:51,040 --> 00:49:53,040 It's from the heart. It's passionate. 1021 00:49:53,040 --> 00:49:54,200 It's about his hometown. 1022 00:49:54,200 --> 00:49:57,000 But what he did was, you know, he kind of made pie and mash. 1023 00:49:57,000 --> 00:49:58,960 And who doesn't like pie and mash? 1024 00:49:58,960 --> 00:50:02,160 There's real technical proficiency. 1025 00:50:02,160 --> 00:50:05,440 The pastry is beautifully short and buttery. 1026 00:50:05,440 --> 00:50:08,640 Those little lemon and elderflower caviar, 1027 00:50:08,640 --> 00:50:11,360 they do give you nice little pops of tartness. 1028 00:50:11,360 --> 00:50:14,080 But it's just a lot of softness. 1029 00:50:14,080 --> 00:50:15,680 I don't like mushy peas. 1030 00:50:15,680 --> 00:50:20,280 But, hell, I love a lovage and pea mousse 1031 00:50:20,280 --> 00:50:23,000 on a really flaky pastry. 1032 00:50:23,000 --> 00:50:26,680 This is one of those dishes that can change minds. 1033 00:50:26,680 --> 00:50:30,800 This is the best vegan dish I've ever eaten, and I loved it. 1034 00:50:32,120 --> 00:50:33,720 The pastry is incredibly short. 1035 00:50:33,720 --> 00:50:36,720 Some really fascinating, fresh, garden-style flavours 1036 00:50:36,720 --> 00:50:37,880 coming out here. 1037 00:50:37,880 --> 00:50:41,200 The main focus here is mushy peas and mint, 1038 00:50:41,200 --> 00:50:42,440 and that's what you get. 1039 00:50:44,640 --> 00:50:46,920 You've got 15 minutes. Are you going to be able to be on time? 1040 00:50:46,920 --> 00:50:50,120 I think I will, chef, yeah. OK. Good job. All right. 1041 00:50:51,240 --> 00:50:54,480 Ritchie's dessert is a BEATEN mess. 1042 00:50:55,920 --> 00:50:58,920 Beetroot chutney with shortbread. 1043 00:50:58,920 --> 00:51:01,760 The shortbread's folded through the mix. 1044 00:51:04,640 --> 00:51:06,840 I love meringue. 1045 00:51:06,840 --> 00:51:11,360 This is something that's going to smack us about the face. 1046 00:51:11,360 --> 00:51:13,600 I'm just going to fill in the gaps. 1047 00:51:13,600 --> 00:51:16,320 I think I'm happy with how this dessert is looking. 1048 00:51:16,320 --> 00:51:18,800 It's got a few extra elements just to go on top. 1049 00:51:18,800 --> 00:51:21,240 Of course you do. It wouldn't be you otherwise. 1050 00:51:21,240 --> 00:51:25,640 Going to be adding raw rhubarb coated in beetroot powder. 1051 00:51:28,040 --> 00:51:31,400 But raw rhubarb doesn't exist. LAUGHTER 1052 00:51:31,400 --> 00:51:33,640 It is not a thing, right? 1053 00:51:33,640 --> 00:51:36,080 Just adding a little bit of earthiness. 1054 00:51:36,080 --> 00:51:38,960 There are some things in this world that you need to cook 1055 00:51:38,960 --> 00:51:40,320 before you eat them. 1056 00:51:40,320 --> 00:51:43,080 Not according to Ritchie. 1057 00:51:43,080 --> 00:51:45,320 Happy? I'm as happy as I can be right now, yeah. 1058 00:51:45,320 --> 00:51:47,120 I hope they enjoy it. Yeah, me too. 1059 00:51:47,120 --> 00:51:48,640 I'm excited. 1060 00:51:48,640 --> 00:51:50,040 I'm intrigued. 1061 00:51:51,000 --> 00:51:55,080 And I can't wait to see William's face when he eats the raw rhubarb. 1062 00:51:55,080 --> 00:51:56,400 Mm, yummy, yummy! 1063 00:52:00,160 --> 00:52:04,120 We have got a twist on a British classic, the Eton Mess. 1064 00:52:04,120 --> 00:52:08,920 A base of some salted shortbread, beetroot, apple and rhubarb chutney, 1065 00:52:08,920 --> 00:52:11,040 and on the top of that, an Italian meringue, 1066 00:52:11,040 --> 00:52:14,160 raw rhubarb, and then a hit of lime zest, 1067 00:52:14,160 --> 00:52:16,360 and I hope you enjoy. Thank you. 1068 00:52:22,360 --> 00:52:23,960 I rather like this. 1069 00:52:23,960 --> 00:52:27,080 I thought that the meringue was really delicious. 1070 00:52:27,080 --> 00:52:30,400 The beetroot is jammy and reduced. 1071 00:52:30,400 --> 00:52:34,040 This is an imaginative, innovative dessert. 1072 00:52:34,040 --> 00:52:35,960 Did someone around this table say they were worried 1073 00:52:35,960 --> 00:52:37,160 about raw rhubarb? 1074 00:52:37,160 --> 00:52:39,960 I've always said that raw rhubarb was a thing. 1075 00:52:39,960 --> 00:52:41,640 And it really is. 1076 00:52:41,640 --> 00:52:43,760 I think this is devastatingly good. 1077 00:52:43,760 --> 00:52:45,680 I love raw rhubarb. 1078 00:52:45,680 --> 00:52:48,120 That raw rhubarb totally works. 1079 00:52:48,120 --> 00:52:51,680 It adds something interesting and unusual, and the fact 1080 00:52:51,680 --> 00:52:54,800 that it's plant-based, and that's a part of who Ritchie is, 1081 00:52:54,800 --> 00:52:57,840 and he's expressed it and shared it in the most beautiful way 1082 00:52:57,840 --> 00:52:59,960 is an amazing thing. 1083 00:52:59,960 --> 00:53:01,120 I'm really enjoying this. 1084 00:53:01,120 --> 00:53:04,440 The beetroot with the berries - really nice touch. 1085 00:53:04,440 --> 00:53:06,320 Very clever. Fun, too. 1086 00:53:06,320 --> 00:53:10,280 It's a very brave, bold chef that comes in and cooks plant-based food. 1087 00:53:11,640 --> 00:53:14,720 And it's really good to see Ritchie starting to flourish. 1088 00:53:14,720 --> 00:53:15,960 Really, really good. 1089 00:53:15,960 --> 00:53:18,600 I'm really pleased for him. 1090 00:53:18,600 --> 00:53:23,760 Today I tried to execute, contrary to my usual crazy mad style 1091 00:53:23,760 --> 00:53:25,480 of loads on a plate. 1092 00:53:25,480 --> 00:53:28,440 I'm obviously hoping the critics are bouncing round the room 1093 00:53:28,440 --> 00:53:29,640 about my food. 1094 00:53:29,640 --> 00:53:31,680 I've done my best today. 1095 00:53:36,560 --> 00:53:38,000 Brilliant day in the kitchen. 1096 00:53:38,000 --> 00:53:41,000 Our chefs coming in to cook for the critics, 1097 00:53:41,000 --> 00:53:44,720 it's always one of the most stressful times they have here. 1098 00:53:46,440 --> 00:53:48,120 Dan for me is my chef of the day. 1099 00:53:48,120 --> 00:53:50,160 I agree. I think Dan did a great job. 1100 00:53:50,160 --> 00:53:52,880 The lobster starter, oh, delicious. 1101 00:53:52,880 --> 00:53:55,720 Even though his main course had the mousse missing, 1102 00:53:55,720 --> 00:53:58,600 I didn't feel like I was missing the mousse. Absolutely. 1103 00:53:58,600 --> 00:54:02,600 Dan is our first chef through to Knockout Week. 1104 00:54:02,600 --> 00:54:05,080 The last time Ritchie cooked, we told him to do less, 1105 00:54:05,080 --> 00:54:07,600 "Pull back a little bit - you're trying too hard." 1106 00:54:07,600 --> 00:54:09,320 And he did just that, 1107 00:54:09,320 --> 00:54:12,320 yet his two courses were full of complexity. 1108 00:54:12,320 --> 00:54:15,920 His tart with a take on mushy peas and mint - 1109 00:54:15,920 --> 00:54:17,680 overall, a good starter. 1110 00:54:17,680 --> 00:54:20,200 And then the dessert - our critics all fell in love 1111 00:54:20,200 --> 00:54:21,640 with that beaten mess. 1112 00:54:21,640 --> 00:54:24,040 He is a chef that's really getting stronger. 1113 00:54:24,040 --> 00:54:26,800 I think he deserves a place in our Knockout Week. 1114 00:54:26,800 --> 00:54:30,080 That leaves us with Jordan and Gail. 1115 00:54:30,080 --> 00:54:32,560 Gail gave us flavours from Shanghai. 1116 00:54:32,560 --> 00:54:35,800 Sadly, the critics weren't sold on Gail's starter. 1117 00:54:35,800 --> 00:54:37,880 I wasn't a big fan of the starter. 1118 00:54:37,880 --> 00:54:41,200 I loved the idea. I felt that it slightly lacked in flavour, 1119 00:54:41,200 --> 00:54:43,280 but the main course, I thoroughly enjoyed. 1120 00:54:43,280 --> 00:54:46,960 That beautiful sauce reduced down with light and dark soy sauce - 1121 00:54:46,960 --> 00:54:48,760 that was sensational. 1122 00:54:48,760 --> 00:54:52,560 For me, the main course was just comfort food at its best. 1123 00:54:52,560 --> 00:54:55,320 Jordan gave us the tomato and lobster dish. 1124 00:54:55,320 --> 00:54:58,200 I really liked the dashi and the mirin through that sort of 1125 00:54:58,200 --> 00:55:00,720 gazpacho-like tea that he made with the tomato. 1126 00:55:00,720 --> 00:55:03,600 On the main course, I think the peppercorns should have 1127 00:55:03,600 --> 00:55:04,680 been chopped up. 1128 00:55:04,680 --> 00:55:06,080 Pigeon - perfectly cooked. 1129 00:55:06,080 --> 00:55:09,880 It's one of the nicest pigeons I've eaten for a long time. 1130 00:55:09,880 --> 00:55:13,280 We've got two chefs here who are very young in their careers. 1131 00:55:13,280 --> 00:55:16,720 Which one is going to be able to take on board what's coming next? 1132 00:55:18,280 --> 00:55:22,440 I really wanted to have another chance to prove 1133 00:55:22,440 --> 00:55:28,800 I can really be creative and not just cook Chinese food. 1134 00:55:28,800 --> 00:55:30,280 I did my all. 1135 00:55:30,280 --> 00:55:32,520 See what the results are. 1136 00:55:32,520 --> 00:55:35,440 If I'm giving all my effort in that past round just then, 1137 00:55:35,440 --> 00:55:37,080 I have to stay in. 1138 00:55:47,480 --> 00:55:50,240 You've cooked some fabulous food today, all four of you. 1139 00:55:50,240 --> 00:55:52,320 Great stories, great ideas. 1140 00:55:52,320 --> 00:55:54,680 Huge amount of passion. 1141 00:55:54,680 --> 00:55:59,760 However, only three of you can go through to Knockout Week. 1142 00:55:59,760 --> 00:56:02,320 And the chef that is leaving us is... 1143 00:56:11,320 --> 00:56:13,440 ..Gail. 1144 00:56:13,440 --> 00:56:15,880 You're only a young chef in your career. 1145 00:56:15,880 --> 00:56:18,920 I can't wait to see what your cooking is going to be like 1146 00:56:18,920 --> 00:56:20,800 three, four years from now. 1147 00:56:20,800 --> 00:56:22,200 You keep going. 1148 00:56:22,200 --> 00:56:23,800 Thank you. Thank you. 1149 00:56:23,800 --> 00:56:25,040 Well done, chef. Well done. 1150 00:56:26,360 --> 00:56:29,840 It is absolutely a once in a lifetime experience. 1151 00:56:29,840 --> 00:56:33,960 I have the reason to believe myself, and I hope after this, 1152 00:56:33,960 --> 00:56:37,880 more people would like to try some Shanghainese food. 1153 00:56:40,200 --> 00:56:41,440 Chefs, congratulations. 1154 00:56:41,440 --> 00:56:43,040 We'll see you in Knockout Week. 1155 00:56:43,040 --> 00:56:44,760 Thank you. Well done. 1156 00:56:47,000 --> 00:56:48,960 It's a bit surreal. Feels amazing. 1157 00:56:48,960 --> 00:56:52,160 You know, to be in Knockout Week is a massive deal. 1158 00:56:52,160 --> 00:56:53,320 I can't wait to tell the missus 1159 00:56:53,320 --> 00:56:55,480 she's not going to see me for, you know, a little bit longer. 1160 00:56:55,480 --> 00:56:56,960 It's amazing. 1161 00:56:56,960 --> 00:56:59,200 It's what dreams are made of. 1162 00:56:59,200 --> 00:57:04,320 Those tears were little bits of joy and also just a... 1163 00:57:04,320 --> 00:57:05,440 ..absolute relief. 1164 00:57:06,400 --> 00:57:07,440 What a day. 1165 00:57:07,440 --> 00:57:08,880 21 tomorrow. 1166 00:57:08,880 --> 00:57:10,560 Nice birthday gift. 1167 00:57:10,560 --> 00:57:13,120 The celebrations are starting now, mate! 1168 00:57:15,840 --> 00:57:18,840 Next time - four new hopefuls... 1169 00:57:18,840 --> 00:57:20,280 You've got three minutes left. 1170 00:57:20,280 --> 00:57:21,760 Three minutes?! 1171 00:57:21,760 --> 00:57:22,960 MONICA GASPS 1172 00:57:22,960 --> 00:57:24,280 Definitely not good. 1173 00:57:24,280 --> 00:57:27,400 ..fight for their place in the quarterfinal. 1174 00:57:28,560 --> 00:57:30,280 Bring it all together now. 1175 00:57:30,280 --> 00:57:31,880 I think it's OK. 1176 00:57:33,800 --> 00:57:36,200 That was absolutely sensational. 1177 00:57:36,200 --> 00:57:38,480 That's what signature dishes are about.