1 00:00:03,680 --> 00:00:05,560 From across the UK... 2 00:00:07,880 --> 00:00:10,280 ..32 up-and-coming chefs... 3 00:00:11,920 --> 00:00:14,040 ..are putting their reputations on the line... 4 00:00:15,480 --> 00:00:20,000 ..in a battle to become Professional MasterChef Champion. 5 00:00:21,800 --> 00:00:23,360 Tonight... 6 00:00:23,360 --> 00:00:26,560 Four new hopefuls compete to impress 7 00:00:26,560 --> 00:00:29,440 MasterChef judge Gregg Wallace, 8 00:00:29,440 --> 00:00:32,000 renowned chef Monica Galetti, 9 00:00:32,000 --> 00:00:35,960 and culinary legend Marcus Wareing. 10 00:00:37,840 --> 00:00:43,280 I'm super nervous but super, super-excited now. 11 00:00:43,280 --> 00:00:45,600 I have so much belief and confidence in myself 12 00:00:45,600 --> 00:00:48,760 that there's no other possibility that I cannot 13 00:00:48,760 --> 00:00:50,680 win this whole competition. 14 00:00:50,680 --> 00:00:53,880 This is definitely the most exciting and boldest thing 15 00:00:53,880 --> 00:00:55,920 that I've ever done in my life. 16 00:00:55,920 --> 00:00:58,360 I just want to smash my food, make sure it's epic, 17 00:00:58,360 --> 00:01:01,280 it looks good and it tastes fantastic. 18 00:01:01,280 --> 00:01:05,160 Who's got what it takes to set this competition alight? 19 00:01:05,160 --> 00:01:08,480 It's time to uncover a new culinary superstar. 20 00:01:13,640 --> 00:01:15,039 Welcome back. 21 00:01:15,039 --> 00:01:16,920 We have four fresh-faced chefs to meet, 22 00:01:16,920 --> 00:01:18,680 four chefs who are keen to come in here 23 00:01:18,680 --> 00:01:20,080 and show us what they've got. 24 00:01:20,080 --> 00:01:21,880 First up, of course, Skills Test. 25 00:01:21,880 --> 00:01:23,800 Monica, what's your test, please? 26 00:01:23,800 --> 00:01:26,400 I would like our chefs to come in here and make us 27 00:01:26,400 --> 00:01:29,280 a mushroom-and-ricotta raviolo, or ravioli, 28 00:01:29,280 --> 00:01:32,479 served with a hazelnut cream 29 00:01:32,479 --> 00:01:35,280 and a wild garlic oil. 30 00:01:35,280 --> 00:01:38,840 Oh! Monica, 20 minutes, off you go. 31 00:01:38,840 --> 00:01:40,759 Thank you. 32 00:01:40,759 --> 00:01:44,600 We've given them a ready-made wild garlic pasta dough. 33 00:01:44,600 --> 00:01:48,600 I'm going to set that on the side for now, but I want to concentrate 34 00:01:48,600 --> 00:01:51,120 first on the filling, cos that will need time to cook out 35 00:01:51,120 --> 00:01:53,240 and, of course, to cool. 36 00:01:54,440 --> 00:01:56,880 I've given our chefs girolles and ceps. 37 00:01:56,880 --> 00:01:59,520 They can use either, or use both. 38 00:01:59,520 --> 00:02:01,960 I'm going to go for the ceps here. 39 00:02:04,000 --> 00:02:07,080 So, roughly chopping the mushrooms down so that, you know, 40 00:02:07,080 --> 00:02:09,039 they're going to cook, but you also don't want it 41 00:02:09,039 --> 00:02:11,560 to actually pierce through the pasta. 42 00:02:11,560 --> 00:02:13,320 Yeah, OK. 43 00:02:13,320 --> 00:02:16,720 So I've chopped some shallots in the pan. 44 00:02:16,720 --> 00:02:18,720 In go my mushrooms. 45 00:02:20,079 --> 00:02:21,720 Whilst the mushrooms are cooking down, 46 00:02:21,720 --> 00:02:23,760 I'm going to start the hazelnut cream. 47 00:02:23,760 --> 00:02:25,200 A little bit of butter. 48 00:02:26,280 --> 00:02:28,680 Want to crush the hazelnuts down. 49 00:02:30,920 --> 00:02:33,440 In go our hazelnuts. 50 00:02:33,440 --> 00:02:36,079 I've got the mushroom trimmings, 51 00:02:36,079 --> 00:02:39,760 and then we have some vegetable stock. 52 00:02:41,400 --> 00:02:44,480 And you're just going to let that simmer. 53 00:02:44,480 --> 00:02:47,280 The filling - the mushrooms are really cooked down. 54 00:02:47,280 --> 00:02:51,040 It's dry. There's no liquid. OK? 55 00:02:51,040 --> 00:02:53,160 I need this mix to cool. 56 00:02:54,440 --> 00:02:57,360 If you use a hot mix or warm mix, it's going to distort 57 00:02:57,360 --> 00:02:59,200 the shape of the pasta. It'll soften it. 58 00:02:59,200 --> 00:03:00,560 It starts to melt the pasta? 59 00:03:00,560 --> 00:03:03,120 It starts to change shape, yeah. Yeah. 60 00:03:04,360 --> 00:03:07,240 I'm going to make the oil. So, very straightforward. 61 00:03:07,240 --> 00:03:09,560 Just got some wild garlic. 62 00:03:09,560 --> 00:03:11,120 Flat parsley. 63 00:03:11,120 --> 00:03:13,360 It's always better just to leave them raw. 64 00:03:13,360 --> 00:03:16,400 When you blanch wild garlic leaves, they lose their colour 65 00:03:16,400 --> 00:03:18,560 And they lose their flavour. 66 00:03:18,560 --> 00:03:20,000 And blitz away. 67 00:03:28,280 --> 00:03:29,600 Beautiful colour. 68 00:03:31,600 --> 00:03:33,040 Bit of muslin cloth. 69 00:03:33,040 --> 00:03:35,600 I'm just going to let it sit and drain through that. 70 00:03:37,600 --> 00:03:41,160 So I've got the reduction of the hazelnuts. 71 00:03:41,160 --> 00:03:42,520 In goes the cream. 72 00:03:44,000 --> 00:03:45,400 And we just let that reduce. 73 00:03:46,520 --> 00:03:48,360 I'm going to roll the pasta out. 74 00:03:48,360 --> 00:03:51,640 Don't force it into the machine. 75 00:03:51,640 --> 00:03:54,880 You know it's got to be as thin as you can, 76 00:03:54,880 --> 00:03:58,600 but it's still got to hold the inside. Mm. 77 00:03:58,600 --> 00:04:00,680 The filling. Got the ricotta. 78 00:04:03,120 --> 00:04:05,280 I'm not breaking the ricotta down. 79 00:04:05,280 --> 00:04:07,000 I want to be able to taste the ricotta. 80 00:04:07,000 --> 00:04:10,040 But you can see... Ah! Brilliant. 81 00:04:10,040 --> 00:04:11,800 I want to press it down. 82 00:04:16,800 --> 00:04:18,880 I'm making two. It's...it's, erm... 83 00:04:18,880 --> 00:04:20,560 I think old habits die hard. 84 00:04:20,560 --> 00:04:23,080 Even though I know it's going to be fine, 85 00:04:23,080 --> 00:04:25,760 I've got an extra just in case. 86 00:04:25,760 --> 00:04:29,080 So it's just a little bit of water to bind. 87 00:04:29,080 --> 00:04:30,680 Pasta - it is a skill. 88 00:04:30,680 --> 00:04:33,840 If they burst, it's pretty much game over. 89 00:04:35,200 --> 00:04:37,440 The pasta itself, the ravioli, doesn't take... 90 00:04:37,440 --> 00:04:39,520 It's a matter of minutes, right? 91 00:04:39,520 --> 00:04:42,000 Only a couple of minutes, normally. 92 00:04:44,200 --> 00:04:46,960 Right, I'm ready to plate up. I have my oil. 93 00:04:49,360 --> 00:04:50,640 The cream here. 94 00:04:52,240 --> 00:04:53,680 I didn't expect that. 95 00:04:54,760 --> 00:04:57,040 I kind of expected the oil on the top. 96 00:04:57,040 --> 00:04:58,280 That's very good. 97 00:05:05,160 --> 00:05:06,520 Look at that. There we go. 98 00:05:06,520 --> 00:05:08,920 This is my mushroom-and-ricotta raviolo 99 00:05:08,920 --> 00:05:11,880 with the hazelnut cream and garlic oil. 100 00:05:13,560 --> 00:05:15,720 Absolutely stunning. Yeah, a lot of skill, 101 00:05:15,720 --> 00:05:18,000 a lot of flavour. Smells good. 102 00:05:20,160 --> 00:05:22,360 Yes, they'll get the job done, I think. 103 00:05:22,360 --> 00:05:23,840 Will they get it done as well as this? 104 00:05:23,840 --> 00:05:26,200 Cos that's what we're after. 105 00:05:26,200 --> 00:05:28,480 Marcus, you're leaving us, just for a moment. Mm-hm. 106 00:05:28,480 --> 00:05:32,640 Come back for the tasting, please. I will. 107 00:05:32,640 --> 00:05:35,000 Get the chefs in, come on. I want to see them do it. 108 00:05:35,000 --> 00:05:36,800 You ready? Yeah, absolutely. 109 00:05:39,159 --> 00:05:41,680 All righty, there we go. Here we go. 110 00:05:44,080 --> 00:05:47,400 First up is 20-year-old Jordan, 111 00:05:47,400 --> 00:05:51,520 a junior sous chef at a fine dining restaurant in Birmingham. 112 00:05:52,520 --> 00:05:54,360 Food, for me, growing up, was a big thing, I guess, 113 00:05:54,360 --> 00:05:56,400 because my mum's a chef. 114 00:05:56,400 --> 00:05:58,600 You know, she was always cooking in the house. 115 00:05:58,600 --> 00:06:00,320 A lot of Caribbean dishes. 116 00:06:00,320 --> 00:06:02,800 Not to sound biased or anything, but, you know, her cooking 117 00:06:02,800 --> 00:06:04,920 is the best I've ever tasted. 118 00:06:06,280 --> 00:06:07,520 Going into the competition, 119 00:06:07,520 --> 00:06:10,400 I'll be cooking French traditional food, 120 00:06:10,400 --> 00:06:13,720 some dishes I can put my Caribbean twist on it. 121 00:06:13,720 --> 00:06:15,200 But I just want to be interesting. 122 00:06:15,200 --> 00:06:18,800 You know, no-one likes a boring chef. 123 00:06:18,800 --> 00:06:22,040 Jordan, welcome to MasterChef. We're pleased you're here. 124 00:06:22,040 --> 00:06:25,920 This Skills Test was set by Monica. 125 00:06:25,920 --> 00:06:28,000 Jordan, I would like you to make for us 126 00:06:28,000 --> 00:06:30,800 a mushroom-and-ricotta raviolo, 127 00:06:30,800 --> 00:06:35,000 served with a hazelnut cream and a wild garlic oil. 128 00:06:35,000 --> 00:06:37,120 Sounds terrific. You've got 20 minutes. 129 00:06:37,120 --> 00:06:38,480 Good luck. 130 00:06:40,360 --> 00:06:41,800 Hey-eh. 131 00:06:41,800 --> 00:06:43,159 Have you formulated a plan? 132 00:06:43,159 --> 00:06:47,320 Get the hot stuff on first so I can chill it down. 133 00:06:47,320 --> 00:06:49,280 I can't put anything hot in a ravioli, so... 134 00:06:49,280 --> 00:06:51,560 Oh, keep talking, chef. You're impressive. Keep going. 135 00:06:51,560 --> 00:06:53,720 Then what? Get the wild garlic done, 136 00:06:53,720 --> 00:06:55,080 the wild garlic oil made. 137 00:06:55,080 --> 00:06:56,920 Just keep it cold and blitz it up. 138 00:06:56,920 --> 00:07:00,880 Drizzle it over my raviolo to finish. 139 00:07:00,880 --> 00:07:02,680 It's all sounding very positive there, Jordan. 140 00:07:02,680 --> 00:07:04,320 Hopefully. 141 00:07:04,320 --> 00:07:07,040 Straight into the mushrooms. Chopped up. Good start. 142 00:07:08,400 --> 00:07:11,000 Chopped everything really nicely. 143 00:07:11,000 --> 00:07:13,240 So, what sort of kitchen are you in right now? 144 00:07:13,240 --> 00:07:15,560 It's a fine dining Michelin kitchen. 145 00:07:15,560 --> 00:07:19,040 So what started you on this career? Why a chef? 146 00:07:19,040 --> 00:07:21,640 I was in school, which wasn't that long ago, 147 00:07:21,640 --> 00:07:24,240 deciding on my GCSEs, and I said, "Oh, I'll do Food Tech," 148 00:07:24,240 --> 00:07:26,440 and quite liked it. 149 00:07:26,440 --> 00:07:30,640 And also my mum's a chef as well, so... Ah! Great chef. 150 00:07:30,640 --> 00:07:33,480 So, I was like, "Oh, I might as well follow suit 151 00:07:33,480 --> 00:07:36,040 "and carry on the legacy." 152 00:07:36,040 --> 00:07:38,000 I've got to ask you, is mum really proud of you? 153 00:07:38,000 --> 00:07:41,040 Yeah, really proud of me. Yeah. 154 00:07:41,040 --> 00:07:42,600 You've had seven minutes. 155 00:07:42,600 --> 00:07:45,680 Can I ask you what you're up to now, please? 156 00:07:45,680 --> 00:07:48,280 So I'm just chilling the mushroom and shallot down 157 00:07:48,280 --> 00:07:53,200 so I can mix it with the ricotta before it goes into the raviolo. 158 00:07:53,200 --> 00:07:54,560 I've just roasted off the hazelnuts, 159 00:07:54,560 --> 00:07:57,440 and I'm going to just put the cream back inside it now. 160 00:07:57,440 --> 00:07:59,760 Just get this going. 161 00:07:59,760 --> 00:08:01,680 So, Jordan, pasta-making - 162 00:08:01,680 --> 00:08:04,840 is it something you do quite a bit where you're working? 163 00:08:04,840 --> 00:08:08,040 A little bit, yeah. I do like making pasta. 164 00:08:08,040 --> 00:08:10,640 Well, it's not... I wouldn't say it's like a massive part 165 00:08:10,640 --> 00:08:13,720 of our restaurant or anything like that. 166 00:08:13,720 --> 00:08:15,400 It looks too thick, that pasta. 167 00:08:17,920 --> 00:08:21,280 Right, he's moving on to his...garlic oil. 168 00:08:22,280 --> 00:08:23,640 Jordan... Weh. 169 00:08:23,640 --> 00:08:25,800 ..your career seems to be going very well. 170 00:08:25,800 --> 00:08:28,080 I feel like I can go very far. 171 00:08:28,080 --> 00:08:30,960 I've got that much confidence in myself as a chef 172 00:08:30,960 --> 00:08:33,600 that I feel like I can achieve anything. 173 00:08:33,600 --> 00:08:37,159 I think it's just a bit of a self-belief, really. 174 00:08:42,360 --> 00:08:45,680 So, nut cream is under way. 175 00:08:45,680 --> 00:08:48,000 The filling for the ravioli is there. 176 00:08:48,000 --> 00:08:50,520 Your oil's made. 177 00:08:50,520 --> 00:08:52,080 He's got good skills for his age. 178 00:08:52,080 --> 00:08:54,880 He knows all the key things, which is really good to see. 179 00:08:58,960 --> 00:09:02,200 You can see, he's rolled the pasta out nicely. 180 00:09:08,440 --> 00:09:10,960 You've got about three minutes, Chef. Oui. 181 00:09:14,480 --> 00:09:17,000 Wow, garlic oil's in the cream. 182 00:09:18,600 --> 00:09:21,280 Pasta's gone in the cream. 183 00:09:21,280 --> 00:09:23,120 I think that's quite nice. 184 00:09:23,120 --> 00:09:24,840 That's going to taste pretty good. 185 00:09:24,840 --> 00:09:26,360 You've got about a minute. 186 00:09:32,720 --> 00:09:34,320 Are you done, my friend? Yes. 187 00:09:34,320 --> 00:09:36,000 Well done. Thank you. 188 00:09:44,360 --> 00:09:45,440 Jordan, good to meet you. 189 00:09:45,440 --> 00:09:47,200 That's some good skills on show there. 190 00:09:47,200 --> 00:09:49,360 A really good watch back there. Thank you. 191 00:09:55,200 --> 00:09:57,520 You understood what we wanted. 192 00:09:57,520 --> 00:09:59,960 Straight on with the mushrooms to saute in a pan 193 00:09:59,960 --> 00:10:01,280 to get the filling done. 194 00:10:01,280 --> 00:10:03,560 Cooled the mix, which is what I did as well. 195 00:10:03,560 --> 00:10:07,160 It's a nice-tasting filling, but the pasta's a bit thick. 196 00:10:07,160 --> 00:10:09,680 Really, really good skills on show for a 20-year-old. 197 00:10:09,680 --> 00:10:12,080 Calm, cool, very much together. 198 00:10:12,080 --> 00:10:14,000 Taste of garlic, and I can taste all the ingredients. 199 00:10:14,000 --> 00:10:15,440 I can taste everything that I want to, 200 00:10:15,440 --> 00:10:17,200 which is really good. 201 00:10:17,200 --> 00:10:19,120 Well done. We are all looking forward 202 00:10:19,120 --> 00:10:20,840 to seeing you in the next round. 203 00:10:20,840 --> 00:10:22,800 Thank you. Thank you very much indeed. 204 00:10:31,280 --> 00:10:34,360 It's the hardest thing in the whole competition. 205 00:10:34,360 --> 00:10:36,960 No, it's just straight ahead, you know, 206 00:10:36,960 --> 00:10:39,640 just cook my own dishes and, you know, come out on top. 207 00:10:42,080 --> 00:10:44,320 Next to face Monica's Skills Test... 208 00:10:44,320 --> 00:10:46,240 Hi, guys. Hey. 209 00:10:46,240 --> 00:10:52,560 ..is 38-year-old South African-born catering business owner Kirsty. 210 00:10:52,560 --> 00:10:55,080 So I own a catering company in London, and I do events, 211 00:10:55,080 --> 00:10:57,360 both corporate and private clients. 212 00:10:57,360 --> 00:10:59,840 We can do anything from, you know, dinner for two people 213 00:10:59,840 --> 00:11:02,520 all the way up to about 1,000 people. 214 00:11:04,280 --> 00:11:06,720 Competing against other people just gives you, like, 215 00:11:06,720 --> 00:11:10,400 you know, a bit of a firecracker to, like, do something different. 216 00:11:10,400 --> 00:11:12,200 I grew up with four siblings. 217 00:11:12,200 --> 00:11:14,440 Competitive is my second name. 218 00:11:14,440 --> 00:11:16,720 Righto. 219 00:11:16,720 --> 00:11:17,800 How are you, Kirsty? 220 00:11:17,800 --> 00:11:20,000 I'm nervous but, looking in front of me, 221 00:11:20,000 --> 00:11:22,240 pretty excited. Wonderful ingredients. 222 00:11:22,240 --> 00:11:24,400 Right. Kirsty, 20 minutes. Good luck. 223 00:11:24,400 --> 00:11:25,840 Thank you very much. 224 00:11:27,920 --> 00:11:30,840 Has your chef's brain formulated a plan? It has. 225 00:11:32,960 --> 00:11:35,520 So, I want to saute off some mushrooms and some shallots. 226 00:11:35,520 --> 00:11:37,800 She could have cut the mushrooms down a little bit more. 227 00:11:37,800 --> 00:11:41,560 Probably should do the pasta. I want to just roll the pasta out. 228 00:11:41,560 --> 00:11:42,720 Not good. 229 00:11:42,720 --> 00:11:44,880 You've got to roll it out first with a rolling pin 230 00:11:44,880 --> 00:11:47,040 before you put that in the machine. 231 00:11:48,360 --> 00:11:49,920 Come on. 232 00:11:54,440 --> 00:11:56,600 What's happening with all that oil in the pan. 233 00:11:56,600 --> 00:11:58,600 For the herb oil, really. 234 00:11:58,600 --> 00:12:00,400 I want to blanch those first as well, 235 00:12:00,400 --> 00:12:03,520 put them into the oil, heat it up very slightly, 236 00:12:03,520 --> 00:12:06,360 and then just blend it so it's nice and vibrant. 237 00:12:07,880 --> 00:12:09,920 You've had seven, you've got 13 minutes. 238 00:12:09,920 --> 00:12:11,080 Perfect. 239 00:12:12,440 --> 00:12:14,760 This is only a little bit nerve-racking, hey? 240 00:12:14,760 --> 00:12:16,200 Yeah. 241 00:12:17,480 --> 00:12:19,720 Come on, you can do this. 242 00:12:19,720 --> 00:12:22,120 Sorry, I will talk to myself quite often. 243 00:12:22,120 --> 00:12:23,880 Calms the nerves. 244 00:12:27,720 --> 00:12:29,360 She's blanched her wild garlic 245 00:12:29,360 --> 00:12:31,400 and now she's dropping it into hot oil. 246 00:12:31,400 --> 00:12:32,600 She's deep-frying it. 247 00:12:32,600 --> 00:12:34,560 Guarantee it will lack flavour. 248 00:12:40,320 --> 00:12:43,760 So, Kirsty, just over halfway now, OK? Thank you. 249 00:12:43,760 --> 00:12:44,960 So your oil is on, 250 00:12:44,960 --> 00:12:46,920 you're filling your raviolo down there? 251 00:12:46,920 --> 00:12:49,000 Yep. 252 00:12:49,000 --> 00:12:50,600 And just the hazelnut cream to go. 253 00:12:50,600 --> 00:12:52,600 That's it. Amazing. 254 00:12:52,600 --> 00:12:54,240 You got your own business, you're doing well - 255 00:12:54,240 --> 00:12:56,280 why MasterChef? Why not MasterChef? 256 00:12:56,280 --> 00:12:57,640 Why not push yourself? 257 00:12:57,640 --> 00:13:02,840 This is the...the biggest thing that I think any chef could do. 258 00:13:02,840 --> 00:13:07,280 And I think, for me, I just don't see the point in why not. 259 00:13:11,040 --> 00:13:14,440 So you've got your garlic in some warmed-up oil. 260 00:13:14,440 --> 00:13:16,200 Yes. And you're going to blitz the life out of it? 261 00:13:16,200 --> 00:13:17,680 That's the plan. 262 00:13:21,560 --> 00:13:24,200 You've got about five minutes left. The oil, you're passing it. Yep. 263 00:13:24,200 --> 00:13:26,000 The ravioli have got to be cooked. Yep. 264 00:13:26,000 --> 00:13:28,040 And you need to make the nut cream. 265 00:13:28,040 --> 00:13:30,640 That's what I'm doing now. Add some double cream. 266 00:13:41,920 --> 00:13:44,480 She needs to get that hazelnut cream a really nice consistency 267 00:13:44,480 --> 00:13:46,600 so that the raviolis can sit on it. 268 00:13:47,800 --> 00:13:49,520 That's a little bit thick. 269 00:13:49,520 --> 00:13:52,080 It's not the way that I necessarily want it to look. 270 00:14:00,360 --> 00:14:03,840 Garlic oil does not have enough colour, 271 00:14:03,840 --> 00:14:07,520 and I guarantee it doesn't have enough flavour. 272 00:14:09,560 --> 00:14:12,240 Your time's up, Kirsty. Are you done? Yes. 273 00:14:13,720 --> 00:14:15,640 THEY LAUGH 274 00:14:15,640 --> 00:14:17,080 Was that the quickest 20 minutes? 275 00:14:17,080 --> 00:14:18,960 Yeah, that's the fastest 20 minutes of my life, actually. 276 00:14:18,960 --> 00:14:20,320 THEY CHUCKLE 277 00:14:27,880 --> 00:14:29,080 You looked a little bit nervous. 278 00:14:29,080 --> 00:14:31,360 Oh! A lot of bit nervous. 279 00:14:31,360 --> 00:14:33,040 SHE LAUGHS 280 00:14:33,040 --> 00:14:36,040 Your pasta-making is not the tidiest of raviolis. 281 00:14:36,040 --> 00:14:38,200 You had the time to cut them down nicely. 282 00:14:38,200 --> 00:14:41,640 When you're doing a filling, ideally chop the mushrooms up first. 283 00:14:41,640 --> 00:14:44,440 And it needs more filling inside of it. 284 00:14:50,040 --> 00:14:52,480 The word that's missing, for me, is refinement. 285 00:14:52,480 --> 00:14:54,720 The nut cream - the nuts are still quite coarse, 286 00:14:54,720 --> 00:14:56,720 and they're still really quite crunchy. 287 00:14:56,720 --> 00:14:58,640 And I think, by blanching the garlic leaf, 288 00:14:58,640 --> 00:15:01,880 you've lost the flavour of it, which is such a shame. 289 00:15:01,880 --> 00:15:04,480 The ravioli - they're rolled, they're sealed. 290 00:15:04,480 --> 00:15:06,400 Is there room for improvement? Yes, 100%. I hope so. 291 00:15:06,400 --> 00:15:08,160 But you did OK. 292 00:15:08,160 --> 00:15:09,320 We'll see you and your own dishes 293 00:15:09,320 --> 00:15:10,720 in the next round. Thank you very much. 294 00:15:10,720 --> 00:15:12,160 Thank you very much, Kirsty. 295 00:15:17,600 --> 00:15:19,200 That was so intense. 296 00:15:19,200 --> 00:15:22,120 I'm definitely not taking my foot off the pedal. 297 00:15:22,120 --> 00:15:24,680 This just puts more fire, like, under me 298 00:15:24,680 --> 00:15:27,200 to do better next round and really bring it. 299 00:15:29,320 --> 00:15:31,240 Second set of skills tests, Marcus. 300 00:15:31,240 --> 00:15:33,840 This is yours. Yes. What are you going to get them to do, please? 301 00:15:33,840 --> 00:15:37,560 I'd like our chefs to do steamed courgette flower with prawn mousse, 302 00:15:37,560 --> 00:15:39,880 red pepper compote and a prawn oil. 303 00:15:39,880 --> 00:15:41,880 Does the mousse cook inside the flower? 304 00:15:41,880 --> 00:15:43,440 Yes, it does. Wow! 305 00:15:43,440 --> 00:15:45,760 Right, 20 minutes, stuffed courgette flower. 306 00:15:45,760 --> 00:15:48,440 A lot of work to do. Show us how it's done. 307 00:15:48,440 --> 00:15:51,360 First thing we need to do is prawn head oil. 308 00:15:51,360 --> 00:15:54,440 So, rather than throw the prawn heads away, I'm just going to peel 309 00:15:54,440 --> 00:15:58,680 the prawns down first, to get that oil infused. 310 00:15:58,680 --> 00:16:02,160 You just need to get these heads and the shells into a pan. 311 00:16:02,160 --> 00:16:05,160 They'll colour pretty much straightaway. 312 00:16:05,160 --> 00:16:08,640 I like that - not waste a drop of flavour. 313 00:16:08,640 --> 00:16:10,240 Pinch of salt. 314 00:16:10,240 --> 00:16:13,360 You've got dill and you've got basil? Yeah. 315 00:16:14,440 --> 00:16:18,720 All we need to do then is just basically put a good helping of oil. 316 00:16:20,160 --> 00:16:22,040 The smell is unbelievable. 317 00:16:23,600 --> 00:16:25,560 So, now, onto the prawn mousse. 318 00:16:25,560 --> 00:16:28,040 Just chop up these prawns. 319 00:16:28,040 --> 00:16:29,640 The key to making a mousse 320 00:16:29,640 --> 00:16:32,360 is just getting it all the right consistency, 321 00:16:32,360 --> 00:16:34,160 get it really beautifully blitzed down. 322 00:16:34,160 --> 00:16:37,200 So, prawn meat is in the blender. 323 00:16:41,960 --> 00:16:43,040 Egg white. 324 00:16:43,040 --> 00:16:45,920 So, it's there as a binding agent, but it also aerates the mousse 325 00:16:45,920 --> 00:16:47,520 at the same time. 326 00:16:47,520 --> 00:16:49,200 Little splash of cream. 327 00:16:51,040 --> 00:16:52,080 Squeeze of lemon. 328 00:16:52,080 --> 00:16:53,120 Salt. 329 00:16:54,920 --> 00:16:55,960 There we go. 330 00:16:56,960 --> 00:16:58,280 Yeah, we're good to go. 331 00:16:59,280 --> 00:17:00,320 A bit of dill. 332 00:17:01,680 --> 00:17:03,040 And then we're ready to pipe. 333 00:17:04,760 --> 00:17:07,160 I think, between Monica and I, we've probably made 334 00:17:07,160 --> 00:17:08,839 quite a lot of this over the years. 335 00:17:10,240 --> 00:17:12,560 Here we have it. That's the mousse ready to go. 336 00:17:13,839 --> 00:17:14,920 Courgette flower. 337 00:17:14,920 --> 00:17:17,240 We've just got to take the stamen out of the centre. 338 00:17:17,240 --> 00:17:19,000 You don't really want to eat that. 339 00:17:19,000 --> 00:17:20,920 We're just going to nick off the end. 340 00:17:22,240 --> 00:17:23,560 So, I've just put a slice through, 341 00:17:23,560 --> 00:17:25,359 just to the courgette, just to help it cook. 342 00:17:25,359 --> 00:17:26,960 It is a salad so, if it's got a bit of bite, 343 00:17:26,960 --> 00:17:28,000 it's absolutely fine. 344 00:17:28,960 --> 00:17:32,200 So, open it up and pipe away and fill it up. 345 00:17:35,680 --> 00:17:37,760 Twisting the little ends like that is just sealing it up, 346 00:17:37,760 --> 00:17:38,800 turning it into a parcel? 347 00:17:38,800 --> 00:17:41,000 It's just closing the ends, yeah. 348 00:17:41,000 --> 00:17:42,880 I'll be steaming them for about five or six minutes. 349 00:17:42,880 --> 00:17:45,160 So, now, I'm going to get on with my red pepper compote. 350 00:17:46,240 --> 00:17:47,600 I'm just going to slice these up. 351 00:17:49,160 --> 00:17:51,000 I'd like to see a little bit of imagination with this, 352 00:17:51,000 --> 00:17:52,600 just do something really nice, 353 00:17:52,600 --> 00:17:54,200 really tasty. 354 00:17:54,200 --> 00:17:55,800 Straight into the pan. 355 00:17:59,120 --> 00:18:00,560 Mix them up. Add garlic. 356 00:18:02,960 --> 00:18:04,080 A little bit of sherry vinegar. 357 00:18:06,760 --> 00:18:08,600 A touch of smoky paprika. 358 00:18:09,680 --> 00:18:10,720 Peppers, of course, 359 00:18:10,720 --> 00:18:13,360 and it's just making something really delicious to sit underneath 360 00:18:13,360 --> 00:18:16,960 the courgettes themselves. A little bit of tomato juice. 361 00:18:18,400 --> 00:18:19,720 Have a taste. 362 00:18:19,720 --> 00:18:21,920 Mmm. Going to let that just gently cook away. 363 00:18:22,960 --> 00:18:24,600 It's time to pass off my oil. 364 00:18:24,600 --> 00:18:25,640 Look, yeah. 365 00:18:26,640 --> 00:18:30,320 Beautiful. You're just extracting all that delicious flavour. 366 00:18:30,320 --> 00:18:31,480 Just let it drip through. 367 00:18:31,480 --> 00:18:33,480 I love that rust colour. 368 00:18:33,480 --> 00:18:34,720 It's ready to go. 369 00:18:36,360 --> 00:18:39,080 Love the vivid colours against the black background. 370 00:18:45,440 --> 00:18:47,880 I also want the oil just to soak into the pepper as well. 371 00:18:49,560 --> 00:18:50,960 It looks great. 372 00:18:54,080 --> 00:18:56,200 There we go. Red pepper compote, 373 00:18:56,200 --> 00:18:59,760 courgette flowers stuffed with prawn mousse and a little prawn oil 374 00:18:59,760 --> 00:19:00,800 just to finish it off. 375 00:19:01,880 --> 00:19:05,960 It's delicate. It's classic skill, with this mousse, but it's beautiful. 376 00:19:05,960 --> 00:19:07,040 Fingers crossed. 377 00:19:07,040 --> 00:19:09,800 I'd love to see that recreated, I really would. 378 00:19:11,160 --> 00:19:13,720 Monica, we've got chefs coming in with a job to do. 379 00:19:13,720 --> 00:19:15,760 We'll get you back in later. 380 00:19:19,040 --> 00:19:22,120 Come on. Let's see what they've got. Mm. Let's get them in. 381 00:19:25,000 --> 00:19:30,840 First to take on Marcus's skills test is 35-year-old Chinese-born 382 00:19:30,840 --> 00:19:33,800 senior chef de partie Gail. 383 00:19:33,800 --> 00:19:35,400 I grew up in Shanghai. 384 00:19:36,840 --> 00:19:40,280 I currently work in a Japanese and modern European 385 00:19:40,280 --> 00:19:42,760 fusion restaurant in central London. 386 00:19:44,320 --> 00:19:47,280 Life as a chef is absolutely crazy. 387 00:19:48,600 --> 00:19:52,560 The skills test - I admit, it's a bit scary. 388 00:19:54,040 --> 00:19:56,760 I would say that's also exciting. 389 00:19:58,520 --> 00:20:01,480 I wish I can get something I'm familiar with. 390 00:20:04,160 --> 00:20:05,800 Hello, Gail. Hello. 391 00:20:05,800 --> 00:20:07,960 This is a skills test. 392 00:20:07,960 --> 00:20:11,840 This skills test was set by my friend, Marcus. 393 00:20:11,840 --> 00:20:15,920 What I'd like you to make is a steamed courgette flower 394 00:20:15,920 --> 00:20:20,240 with prawn mousse, red pepper compote and a prawn-head oil. 395 00:20:21,600 --> 00:20:23,520 I'm going to give you 20 minutes. 396 00:20:23,520 --> 00:20:24,560 Over to you. 397 00:20:27,080 --> 00:20:29,240 Gail, tell me your plan. 398 00:20:29,240 --> 00:20:31,240 I will start with the prawn-head oil, 399 00:20:31,240 --> 00:20:34,840 so by using the head of the prawn, 400 00:20:34,840 --> 00:20:37,760 and I will get it roasted. 401 00:20:37,760 --> 00:20:39,600 Good, good, good, good, good. 402 00:20:41,520 --> 00:20:43,760 Good. That's what you want. 403 00:20:43,760 --> 00:20:46,920 Then I will get my mousse. 404 00:20:49,240 --> 00:20:51,160 Do you know how to make the mousse? Yes. 405 00:20:51,160 --> 00:20:56,960 So, you will get the meat with some egg whites and you blend it. 406 00:20:56,960 --> 00:20:59,120 You're doing OK, you know. 407 00:21:02,680 --> 00:21:05,440 She's forgotten to add the cream to her mousse. 408 00:21:07,920 --> 00:21:11,200 Why the change of pan? Sorry, cos it's not big enough. 409 00:21:11,200 --> 00:21:15,400 It's much easier for the shells, to roast it nicely. 410 00:21:15,400 --> 00:21:16,440 Good thinking. 411 00:21:19,280 --> 00:21:22,240 Right, Gail, you're halfway. Yes, chef. 412 00:21:22,240 --> 00:21:23,640 So, your oil is under way. 413 00:21:23,640 --> 00:21:26,320 Your mousse is finished? Almost. 414 00:21:26,320 --> 00:21:30,360 I'm going to put a tiny bit of double cream inside. 415 00:21:32,520 --> 00:21:34,880 The cream! Well done. 416 00:21:38,360 --> 00:21:39,960 What is your food style? 417 00:21:39,960 --> 00:21:45,480 My cooking is inspired a lot from my home city, Shanghai, 418 00:21:45,480 --> 00:21:49,000 and also I've trained in European, in French, 419 00:21:49,000 --> 00:21:54,320 and I really want to bring, like, something which is European 420 00:21:54,320 --> 00:21:59,880 but also has Chinese elements in the dish. 421 00:22:04,560 --> 00:22:06,800 So, what are you doing next? What are your next steps? 422 00:22:06,800 --> 00:22:10,120 So, I'm going to stuff my courgette flower. 423 00:22:12,240 --> 00:22:14,600 You've got seven minutes left. Yes, chef. 424 00:22:16,600 --> 00:22:19,440 She's filling it with a spoon, instead of a piping bag, 425 00:22:19,440 --> 00:22:21,960 so it might seep out everywhere. 426 00:22:27,760 --> 00:22:29,200 OK. 427 00:22:30,600 --> 00:22:33,120 Ooh! What was that you just put in your prawn oil? 428 00:22:33,120 --> 00:22:35,000 Tomato? Yes, chef. 429 00:22:36,360 --> 00:22:39,840 She just put tomato juice into her oil. 430 00:22:39,840 --> 00:22:42,520 That's now going to emulsify into a sauce. 431 00:22:44,520 --> 00:22:46,360 Gail, you've got to give some thought 432 00:22:46,360 --> 00:22:48,120 to bringing this plate together now. 433 00:22:48,120 --> 00:22:49,920 Yes, chef. You're running out of time. 434 00:22:52,800 --> 00:22:54,240 I think she's just realised 435 00:22:54,240 --> 00:22:56,480 that she should have cut the peppers down. 436 00:22:56,480 --> 00:22:58,920 I think she's going to chop it up now. 437 00:23:05,000 --> 00:23:07,160 Right, you've probably got about a minute. 438 00:23:07,160 --> 00:23:09,720 Let's start bringing this dish together, OK? Yes, chef. 439 00:23:15,800 --> 00:23:16,840 Oh! 440 00:23:22,680 --> 00:23:24,320 Come on, come on, get it on the plate. 441 00:23:25,440 --> 00:23:27,000 We've got the oil next, please. 442 00:23:32,480 --> 00:23:35,760 You got it on. It's all done. Time's up. Well done. 443 00:23:36,800 --> 00:23:38,960 You OK? 444 00:23:36,800 --> 00:23:38,960 GREGG CHUCKLES 445 00:23:46,240 --> 00:23:48,560 Gail. Hello. 446 00:23:48,560 --> 00:23:50,840 Yours started to unravel there, didn't it? 447 00:24:02,360 --> 00:24:04,680 You obviously know how to make a prawn mousse. 448 00:24:04,680 --> 00:24:06,560 It's a little bit on the grainy side. 449 00:24:06,560 --> 00:24:09,280 That's probably because you've just left it in the steamer too long. 450 00:24:09,280 --> 00:24:13,640 I wasn't too sure why you put tomato juice into your oil, 451 00:24:13,640 --> 00:24:16,840 and your pepper compote, it should have been cut up 452 00:24:16,840 --> 00:24:17,960 and then put into the pan, 453 00:24:17,960 --> 00:24:20,600 and then add in all the delicious flavours on your table, 454 00:24:20,600 --> 00:24:24,760 your paprika, your salt, so more flavour into your compote. 455 00:24:24,760 --> 00:24:27,400 You know, I'd like to think you can do a little bit better. 456 00:24:27,400 --> 00:24:29,200 I thought you started off well, 457 00:24:29,200 --> 00:24:31,800 getting the prawn heads into the pan, got the oil on. 458 00:24:31,800 --> 00:24:34,680 But the prawn mousse does need seasoning. 459 00:24:34,680 --> 00:24:38,800 You have shown you've got the training of a chef, 460 00:24:38,800 --> 00:24:40,600 but you unravelled, 461 00:24:40,600 --> 00:24:43,280 so you need to hold it together, like you did in the beginning 462 00:24:43,280 --> 00:24:46,000 and stay focused on your cooking. Yes, chef. 463 00:24:46,000 --> 00:24:48,880 I have a strong suspicion you actually know what you're doing. 464 00:24:50,000 --> 00:24:51,840 Gail, see you in the next round. 465 00:24:51,840 --> 00:24:53,280 Thank you. Thank you. 466 00:24:59,720 --> 00:25:04,240 I did imagine me standing there for, like, 100 times 467 00:25:04,240 --> 00:25:10,400 but, when I was really standing there, it was totally different. 468 00:25:10,400 --> 00:25:13,320 I wasn't aware of what I was doing, actually. 469 00:25:15,640 --> 00:25:19,160 Last to face the skills test is Steve, 470 00:25:19,160 --> 00:25:22,880 a 33-year-old chef patron from York. 471 00:25:24,080 --> 00:25:28,320 So, the restaurant is a relaxed, fine-dining bistro. 472 00:25:29,920 --> 00:25:32,200 Once you've got a full restaurant and everybody's happy 473 00:25:32,200 --> 00:25:34,640 and everyone's smiling and you're smashing out the food, 474 00:25:34,640 --> 00:25:37,720 there's nothing beats that buzz and that feeling. 475 00:25:42,920 --> 00:25:48,200 I personally believe, if you're coming into this competition 476 00:25:48,200 --> 00:25:53,080 and you're not daunted by the skills test, you're lying to yourself 477 00:25:53,080 --> 00:25:57,960 and you're lying to everybody you tell, because that is daunting. 478 00:25:59,760 --> 00:26:01,440 Hi, Steve. Hiya. How are you feeling? 479 00:26:01,440 --> 00:26:04,360 Yeah, I'm definitely nervous, but I'm excited. 480 00:26:04,360 --> 00:26:05,960 Shall we get going? No. 481 00:26:05,960 --> 00:26:08,480 Not yet! It's fine, it's fine. 482 00:26:08,480 --> 00:26:10,400 I'm not getting out of this room until I do it, so... 483 00:26:10,400 --> 00:26:11,800 That's right, yes. 484 00:26:11,800 --> 00:26:14,200 Let's crack on. Well said. Good point. 485 00:26:14,200 --> 00:26:16,200 20 minutes, off you go. 486 00:26:16,200 --> 00:26:17,240 OK, cool. 487 00:26:21,520 --> 00:26:22,840 Come on, Steve, you've got this. 488 00:26:24,640 --> 00:26:26,520 Yeah. Let's just do this. 489 00:26:28,000 --> 00:26:29,640 I really don't think I should have started with this, 490 00:26:29,640 --> 00:26:30,880 but I have. Why? 491 00:26:30,880 --> 00:26:33,280 I just feel like I should get my compote on, 492 00:26:33,280 --> 00:26:34,680 just to get it cooking down. 493 00:26:35,720 --> 00:26:37,440 So, I'm going with that. I'm going with that. 494 00:26:37,440 --> 00:26:38,640 Righto! 495 00:26:38,640 --> 00:26:40,280 So, how are you going to make your compote? 496 00:26:40,280 --> 00:26:43,440 I'm going to get the peppers. I'm going to put some garlic in it. 497 00:26:43,440 --> 00:26:44,520 I'm going to season it. 498 00:26:44,520 --> 00:26:46,640 I'm probably going to add a little bit of tomato juice, 499 00:26:46,640 --> 00:26:48,840 and then a little bit of vinegar at the end, 500 00:26:48,840 --> 00:26:50,800 because I don't want it to be too sweet. 501 00:26:50,800 --> 00:26:51,920 Peppers are sweet. 502 00:26:51,920 --> 00:26:54,120 Peppers in the pan. 503 00:26:54,120 --> 00:26:56,040 He's still to put the oil on. 504 00:26:56,040 --> 00:26:58,000 Where are you from, Steve? I'm from York. 505 00:26:58,000 --> 00:26:59,960 I'm being biased, but it's definitely 506 00:26:59,960 --> 00:27:01,240 the best city in the UK. 507 00:27:01,240 --> 00:27:02,800 It is beautiful. 508 00:27:04,720 --> 00:27:07,120 So, what are you doing now, sweating down some garlic first? 509 00:27:07,120 --> 00:27:09,760 I'm going to sweat down the garlic first for the compote, 510 00:27:09,760 --> 00:27:12,520 just because I don't want that raw garlic flavour in it. 511 00:27:12,520 --> 00:27:13,640 That's a lot of garlic. 512 00:27:13,640 --> 00:27:15,520 It's really chunky garlic. 513 00:27:17,520 --> 00:27:20,440 What position do you hold right now? 514 00:27:20,440 --> 00:27:22,240 I don't want to say it, because I'll be embarrassed if I mess up, 515 00:27:22,240 --> 00:27:24,400 but I own my restaurant. 516 00:27:24,400 --> 00:27:25,640 Do you? Yeah. 517 00:27:25,640 --> 00:27:29,160 I'm there for every service, so I'd class myself as a head chef. 518 00:27:32,200 --> 00:27:35,160 What's happened there? I burnt my garlic. OK. 519 00:27:35,160 --> 00:27:38,560 And now I'm like, I need to crack on a little bit more, 520 00:27:38,560 --> 00:27:39,600 a little bit faster. 521 00:27:40,560 --> 00:27:42,040 Oh, my goodness! 522 00:27:42,040 --> 00:27:44,760 He's just worked himself up to a right mess. 523 00:27:46,320 --> 00:27:47,440 How are you going to make the mousse? 524 00:27:47,440 --> 00:27:49,600 Prawn, I'm going to bang in the blender, 525 00:27:49,600 --> 00:27:52,160 egg white, spices, cream. 526 00:27:52,160 --> 00:27:53,480 Blend it up. Pipe it. 527 00:27:53,480 --> 00:27:54,960 Go faster than I'm going now. 528 00:27:57,360 --> 00:27:59,320 Is your little pot doing OK? 529 00:27:59,320 --> 00:28:02,480 Yeah. I just wanted to take a little bit of the moisture out of it first, 530 00:28:02,480 --> 00:28:05,080 and then I'm going to put the tomato puree in it. 531 00:28:07,480 --> 00:28:09,920 Just be careful. Those peppers are going to burn soon. 532 00:28:22,560 --> 00:28:25,400 Has that burnt? It's caught a little bit on the bottom, yeah. 533 00:28:25,400 --> 00:28:27,040 I can smell that from here. 534 00:28:27,040 --> 00:28:28,920 Yeah, I know. 535 00:28:28,920 --> 00:28:30,120 Oh, my goodness! 536 00:28:30,120 --> 00:28:31,800 He's not paying attention. 537 00:28:31,800 --> 00:28:34,680 It's just silly. It's just me being silly. 538 00:28:34,680 --> 00:28:36,880 Right, just take a breath, calm down. 539 00:28:36,880 --> 00:28:38,280 Because you've just been ridiculous. 540 00:28:38,280 --> 00:28:40,920 Don't let yourself get into a panic, because it will all fall apart. 541 00:28:40,920 --> 00:28:41,960 Yeah. 542 00:28:43,400 --> 00:28:46,240 So, I'm going to just take this little fiddly bit out of the centre. 543 00:28:48,920 --> 00:28:50,040 Pipe my mousse. 544 00:28:51,080 --> 00:28:52,120 Tie it. 545 00:28:55,760 --> 00:28:57,200 You still haven't got a prawn-head oil. 546 00:28:57,200 --> 00:29:00,120 I still haven't got a prawn-head oil, which I'm still thinking 547 00:29:00,120 --> 00:29:01,200 of how I'm going to do it. 548 00:29:04,640 --> 00:29:06,400 Them first. There we go. 549 00:29:06,400 --> 00:29:08,000 And we're under way. 550 00:29:08,000 --> 00:29:09,040 Come on. 551 00:29:10,760 --> 00:29:14,360 So, you've got seven and a half minutes to go. Yeah. 552 00:29:14,360 --> 00:29:18,200 Your mousse is in the flower. Yeah. They're steaming. Yeah. 553 00:29:18,200 --> 00:29:20,760 Your compote is well under way. Yeah. 554 00:29:20,760 --> 00:29:23,120 Now, you've got your prawn heads cooking. 555 00:29:23,120 --> 00:29:24,160 Yeah. 556 00:29:25,120 --> 00:29:27,360 How did you become a chef, Steve? What was it? 557 00:29:27,360 --> 00:29:32,120 So, I was general manager of a bar-restaurant in the centre of York 558 00:29:32,120 --> 00:29:36,480 and essentially a few chefs left so, as general manager, you jump in. 559 00:29:36,480 --> 00:29:39,080 So, I ended up in the kitchen 560 00:29:39,080 --> 00:29:41,520 and I absolutely loved it. 561 00:29:43,360 --> 00:29:44,640 So, your prawn oil - 562 00:29:44,640 --> 00:29:47,720 you're taking the juice out of the heads. Yeah. 563 00:29:49,000 --> 00:29:50,680 They might be a bit raw in the middle. 564 00:29:50,680 --> 00:29:52,520 What have you got in that bowl? Oil. 565 00:29:52,520 --> 00:29:55,000 Oil. Er, garlic, 566 00:29:55,000 --> 00:29:56,360 and a little bit of vinegar so far. 567 00:29:56,360 --> 00:29:58,880 I'm just kind of emulsifying it together. 568 00:29:58,880 --> 00:30:00,840 All right, come on. A minute and a half. 569 00:30:03,400 --> 00:30:04,440 Nice colour. 570 00:30:11,400 --> 00:30:14,200 You've got about 30 seconds. Oui, chef. 571 00:30:14,200 --> 00:30:16,320 Are you going to put that oil on the plate? 572 00:30:16,320 --> 00:30:18,240 Yeah. Can I make a suggestion? 573 00:30:18,240 --> 00:30:19,920 Yeah. Can you just leave it on the side? 574 00:30:19,920 --> 00:30:21,360 I'm just a little bit concerned 575 00:30:21,360 --> 00:30:24,800 of the cooking of what you've just done inside that. I will put it 576 00:30:24,800 --> 00:30:26,920 on the side because I don't want to give you something 577 00:30:26,920 --> 00:30:28,720 and then you say you're not going to eat any of it, and that's... 578 00:30:28,720 --> 00:30:30,200 ..that's the worst thing. Good plan. 579 00:30:30,200 --> 00:30:31,640 Right. That's it. 580 00:30:31,640 --> 00:30:34,120 Your time is up. Are you done? 581 00:30:34,120 --> 00:30:35,600 I'm as done as I can be. 582 00:30:35,600 --> 00:30:37,200 I'm as done as I can be. 583 00:30:49,200 --> 00:30:53,760 Wow, Steve, that was a tough watch. 584 00:30:53,760 --> 00:30:57,080 You got yourself so flustered. 585 00:30:57,080 --> 00:30:58,120 Yeah. 586 00:31:08,280 --> 00:31:11,560 Your mousse is split and you've overcooked it. 587 00:31:11,560 --> 00:31:15,240 Your pepper compote has got not a lot of flavour to it. 588 00:31:15,240 --> 00:31:17,920 Your courgette flower is completely overcooked. 589 00:31:17,920 --> 00:31:20,080 That was difficult to watch. 590 00:31:20,080 --> 00:31:22,720 Really, really difficult, Steve. Yeah. 591 00:31:22,720 --> 00:31:24,880 I don't want to touch that dressing. 592 00:31:24,880 --> 00:31:29,560 Squeezing the prawn heads out into the oil was really scaring me. 593 00:31:30,960 --> 00:31:35,040 This doesn't tell me anything about you, other than sheer panic 594 00:31:35,040 --> 00:31:38,040 and just lost control of everything. 595 00:31:38,040 --> 00:31:40,880 Steve, your own food comes next. 596 00:31:40,880 --> 00:31:45,560 I think it's fair to say you have a point to prove to yourself 597 00:31:45,560 --> 00:31:47,720 and to us. Thank you, Steve. 598 00:31:47,720 --> 00:31:49,000 Cheers. Thank you. 599 00:31:51,520 --> 00:31:53,920 STEVE SIGHS 600 00:31:56,800 --> 00:32:00,840 Yeah. I don't think there's much going through my brain right now 601 00:32:00,840 --> 00:32:06,640 other than that...was not good at all. 602 00:32:06,640 --> 00:32:08,400 I thought I was all right at handling pressure, 603 00:32:08,400 --> 00:32:11,560 and I've just crumbled so ridiculously much. 604 00:32:13,600 --> 00:32:17,560 Skills test, I think, with very, very mixed results. 605 00:32:17,560 --> 00:32:19,640 Out of the four chefs, 606 00:32:19,640 --> 00:32:21,400 there is one standout. 607 00:32:21,400 --> 00:32:24,360 And that, of course, is Jordan. 608 00:32:24,360 --> 00:32:28,480 After that, I think you've got three chefs who have got a point to prove. 609 00:32:28,480 --> 00:32:30,120 Everything can change in the next round, guys, 610 00:32:30,120 --> 00:32:32,360 we've seen it happen before, and that's exactly 611 00:32:32,360 --> 00:32:35,040 what we need to see from these chefs. 612 00:32:46,040 --> 00:32:49,280 This is your signature two-course menu. 613 00:32:49,280 --> 00:32:53,920 An hour and a half to present to us an absolutely outstanding 614 00:32:53,920 --> 00:32:56,160 main course and dessert. 615 00:32:56,160 --> 00:32:59,440 At the end of today, two of you will be leaving the competition. 616 00:32:59,440 --> 00:33:01,960 Two of you will be going through to a quarterfinal. 617 00:33:03,880 --> 00:33:04,920 Off you go. 618 00:33:09,320 --> 00:33:11,920 I don't feel like the judges have seen the best of me yet. 619 00:33:11,920 --> 00:33:16,040 I think it was, you know, a small 20-minute cameo. 620 00:33:16,040 --> 00:33:20,400 I think I can excite them and impress them in the next round. 621 00:33:21,800 --> 00:33:26,000 So, my main course is cod, Jersey Royals, asparagus 622 00:33:26,000 --> 00:33:27,600 and a citrus beurre blanc. 623 00:33:27,600 --> 00:33:30,360 Is that a dish that you would choose in a restaurant? 624 00:33:30,360 --> 00:33:33,040 Yeah, I think it works very well. 625 00:33:33,040 --> 00:33:36,400 Is there ever a difference between food you might like to cook 626 00:33:36,400 --> 00:33:37,800 and food you might like to eat? 627 00:33:37,800 --> 00:33:40,720 If I'm at home, then, you know I'll cook more comforting foods. 628 00:33:40,720 --> 00:33:44,120 But when I'm in a professional kitchen, I like to, you know, stick 629 00:33:44,120 --> 00:33:47,080 to French cooking and expand on that. 630 00:33:47,080 --> 00:33:49,480 And what do you want from this competition now? 631 00:33:49,480 --> 00:33:51,800 I want to win and I need to win. 632 00:33:53,960 --> 00:33:58,680 Jordan is a young chef cooking simple classical food. 633 00:33:58,680 --> 00:34:02,360 Of course, the cod has got to be perfectly cooked. 634 00:34:02,360 --> 00:34:04,640 Overcooked, of course, it just breaks away. 635 00:34:04,640 --> 00:34:07,760 Then the water starts to seep out of the cod as well. 636 00:34:07,760 --> 00:34:09,639 Citrus beurre blanc - perfect. 637 00:34:09,639 --> 00:34:11,280 You want that with a fish dish. 638 00:34:11,280 --> 00:34:14,320 I hope there's herbs running through this. 639 00:34:14,320 --> 00:34:17,080 Asparagus - it's about retaining the green. 640 00:34:17,080 --> 00:34:19,880 And of course, new potatoes, very simple. 641 00:34:19,880 --> 00:34:22,120 Cook them until they're cooked. 642 00:34:24,280 --> 00:34:26,880 My dessert is white chocolate cremeux, raspberries 643 00:34:26,880 --> 00:34:28,080 and roasted marzipan. 644 00:34:28,080 --> 00:34:31,000 Grate it up, put it in the oven at 180 degrees, 645 00:34:31,000 --> 00:34:33,600 so it's nice and golden all over, so it's almost like a crumb. 646 00:34:33,600 --> 00:34:36,320 I like the sound of your dishes. Good luck. Thank you. 647 00:34:39,280 --> 00:34:42,960 White chocolate cremeux has got to be beautifully set. 648 00:34:42,960 --> 00:34:46,280 It should not feel like rubber at all, especially as Jordan's 649 00:34:46,280 --> 00:34:48,760 recipe is set with gelatine. 650 00:34:48,760 --> 00:34:52,199 Do like the idea of the roasted marzipan. 651 00:34:52,199 --> 00:34:54,320 Curious as to what this is. 652 00:34:54,320 --> 00:34:58,800 Is this just a marzipan crumble, which could be very, very strong 653 00:34:58,800 --> 00:35:00,720 in the flavour of almond. 654 00:35:00,720 --> 00:35:03,000 I hope it's going to knock us out when it comes to 655 00:35:03,000 --> 00:35:04,640 the flavour combination. 656 00:35:07,240 --> 00:35:12,000 Definitely haven't proved who I am, what I can do. 657 00:35:12,000 --> 00:35:14,840 They're going to see the true cook in me. 658 00:35:14,840 --> 00:35:18,560 And we can put the skills test behind us. 659 00:35:20,480 --> 00:35:22,080 Who's supporting you through this, Steve? 660 00:35:22,080 --> 00:35:24,040 So, at home, I've got my wife. 661 00:35:24,040 --> 00:35:27,000 She's, like, my rock. She keeps me grounded. 662 00:35:27,000 --> 00:35:28,600 She's definitely there. She's supporting me. 663 00:35:28,600 --> 00:35:30,440 And I've also got my 18-month-old son. 664 00:35:30,440 --> 00:35:33,120 I'm super happy to be here to show him, like... You've just got to... 665 00:35:33,120 --> 00:35:35,000 You've got to put your passion into something and you've got 666 00:35:35,000 --> 00:35:38,320 to focus it. If that's something I can instil into my son 667 00:35:38,320 --> 00:35:40,480 when he gets older, then that's me, winner. 668 00:35:40,480 --> 00:35:42,240 Tell us, what are you doing? 669 00:35:42,240 --> 00:35:44,080 Pan-fried halibut. 670 00:35:44,080 --> 00:35:46,000 Celeriac puree. 671 00:35:46,000 --> 00:35:47,880 Anchovy puree. 672 00:35:47,880 --> 00:35:50,840 A caper and parsley puree. 673 00:35:50,840 --> 00:35:52,600 There's a lot of purees going on here. 674 00:35:52,600 --> 00:35:55,120 The offcuts from the halibut I'm making into a cracker. 675 00:35:55,120 --> 00:35:56,640 You've got celeriac fondant. 676 00:35:56,640 --> 00:35:58,160 And you've got a Vincent's sauce - 677 00:35:58,160 --> 00:36:00,320 for me, similarity to, like, tartare sauce, 678 00:36:00,320 --> 00:36:03,800 so it's like a warm tartare. That's the idea for this one. 679 00:36:07,120 --> 00:36:09,640 Steve's got halibut. Pan-frying the halibut, 680 00:36:09,640 --> 00:36:11,440 got to be very careful that you keep the moisture, 681 00:36:11,440 --> 00:36:14,600 you don't overcook it. A little bit of colour on the outside. 682 00:36:14,600 --> 00:36:16,280 Steve's taken some of the fish skin, 683 00:36:16,280 --> 00:36:18,320 so he's going to turn that into a cracker. 684 00:36:18,320 --> 00:36:20,600 I like that. But he's got a lot of purees. 685 00:36:20,600 --> 00:36:22,680 Maybe he's gone one too many. 686 00:36:24,400 --> 00:36:28,960 Dessert is chocolate mousse with a chocolate ganache, 687 00:36:28,960 --> 00:36:31,600 and the white chocolate and coffee ganache as well. 688 00:36:31,600 --> 00:36:36,760 I've also got some black olive puree running through the dessert as well. 689 00:36:36,760 --> 00:36:38,920 And a buckwheat tuile that sits on top of it. 690 00:36:38,920 --> 00:36:42,760 You owe it to yourself to deliver this well. 691 00:36:42,760 --> 00:36:45,440 Huge amount of risk involved in the dessert. 692 00:36:45,440 --> 00:36:47,200 Two ganaches - they've got to both work. 693 00:36:47,200 --> 00:36:50,920 Ganache is something that if you're not keeping an eye on it, 694 00:36:50,920 --> 00:36:55,240 it can become incredibly heavy and set very, very hard. 695 00:36:56,800 --> 00:36:59,240 Is the black olive going to dominate the dessert? 696 00:36:59,240 --> 00:37:01,480 You know, this is the point of difference. 697 00:37:01,480 --> 00:37:02,880 This is the point of interest. 698 00:37:02,880 --> 00:37:04,840 This is the bit that can make or break a dessert. 699 00:37:06,320 --> 00:37:09,040 There's a lot of soft textures here. 700 00:37:09,040 --> 00:37:13,120 I hope there's a big cracker of a tuile because it needs it. 701 00:37:13,120 --> 00:37:16,360 If I'm going to be completely honest, I do not like desserts. 702 00:37:16,360 --> 00:37:19,360 Like, point blank, chocolate is not my thing. 703 00:37:19,360 --> 00:37:22,080 I don't really eat desserts. 704 00:37:22,080 --> 00:37:24,920 If I had my way, they would just have two main courses. 705 00:37:24,920 --> 00:37:25,960 So... 706 00:37:29,160 --> 00:37:31,360 Chefs, you are halfway. 707 00:37:34,240 --> 00:37:37,160 I really need to bring my main signature dishes 708 00:37:37,160 --> 00:37:38,560 forward and elevate them, 709 00:37:38,560 --> 00:37:41,880 and they need to scream refinement, especially after the skills test. 710 00:37:43,320 --> 00:37:44,360 I'm going to try. 711 00:37:46,560 --> 00:37:47,920 Kirsty, how are you feeling now? 712 00:37:47,920 --> 00:37:50,120 I'm definitely in between nervous, yeah, and buzzing. 713 00:37:50,120 --> 00:37:53,400 So I want to bring it this round and show you my food. 714 00:37:53,400 --> 00:37:54,680 What are your two dishes? 715 00:37:54,680 --> 00:37:57,840 I've done spring lamb loin with a pea and mint puree, 716 00:37:57,840 --> 00:38:00,440 honey and hazelnut roasted carrots, 717 00:38:00,440 --> 00:38:02,320 feta and potato croquette, 718 00:38:02,320 --> 00:38:05,400 and then a pea salad with just a nice red wine jus. 719 00:38:05,400 --> 00:38:07,240 And then my dessert is a lavender panna cotta 720 00:38:07,240 --> 00:38:09,240 with a honey tuile and macerated berries. 721 00:38:09,240 --> 00:38:10,800 Where are these two ideas from? 722 00:38:10,800 --> 00:38:13,680 I love the seasons changing in this country. 723 00:38:13,680 --> 00:38:16,680 The sight of lamb, you know, coming back into season, 724 00:38:16,680 --> 00:38:18,120 it just fills me with joy, 725 00:38:18,120 --> 00:38:20,160 and this is where these dishes come from. 726 00:38:20,160 --> 00:38:23,160 They are trying to use the best of what's in season 727 00:38:23,160 --> 00:38:24,600 and celebrate those. 728 00:38:29,040 --> 00:38:31,880 Kirsty is looking really confident cooking her own food 729 00:38:31,880 --> 00:38:34,320 and that's exactly what you want to see. 730 00:38:34,320 --> 00:38:37,800 Kirsty's main course is lamb loin, which is going to sear off, 731 00:38:37,800 --> 00:38:39,680 so it needs beautiful golden colour 732 00:38:39,680 --> 00:38:42,240 and, of course, resting is going to be very important. 733 00:38:42,240 --> 00:38:43,960 A good sauce is about the flavour. 734 00:38:43,960 --> 00:38:46,120 If she's making a red wine sauce, I want to taste red wine. 735 00:38:46,120 --> 00:38:48,280 I want to see consistency, I want to see a clean sauce, 736 00:38:48,280 --> 00:38:50,640 I want to see it work with the dish. 737 00:38:50,640 --> 00:38:52,920 We've had many takes on pea with lamb, 738 00:38:52,920 --> 00:38:55,120 with asparagus and lamb sauce, 739 00:38:55,120 --> 00:38:57,400 so everything's got to be spot on. 740 00:38:58,680 --> 00:39:01,320 Kirsty is making a lavender panna cotta. 741 00:39:01,320 --> 00:39:03,280 The infusion of the lavender into the milk, 742 00:39:03,280 --> 00:39:05,480 really, really important. 743 00:39:05,480 --> 00:39:06,960 Like making a cup of tea. 744 00:39:06,960 --> 00:39:08,440 It's got to bring out the flavour. 745 00:39:08,440 --> 00:39:10,720 That's the whole point of the infusion. 746 00:39:10,720 --> 00:39:13,640 She's going to set it and then pour it out on the plate. 747 00:39:13,640 --> 00:39:16,760 I hope that it's one that's been tried and tested. 748 00:39:16,760 --> 00:39:19,800 A wobble? Yes. A melt? No, no. 749 00:39:22,800 --> 00:39:24,560 For my dishes, 750 00:39:24,560 --> 00:39:28,760 I got a lot of inspiration from all the flavours 751 00:39:28,760 --> 00:39:30,680 from my home city, Shanghai. 752 00:39:30,680 --> 00:39:35,720 If they are nicely cooked, I'm sure they will be very, very delicious. 753 00:39:38,600 --> 00:39:40,760 Gail, tell us about your dishes. 754 00:39:40,760 --> 00:39:44,480 My main is steamed sea bream with ham and turnip greens, 755 00:39:44,480 --> 00:39:47,960 and the sauce will be soya and a Chinese Shaoxing wine sauce. 756 00:39:47,960 --> 00:39:50,640 The side will be the steamed Eight Treasure Rice. 757 00:39:50,640 --> 00:39:52,680 The reason why it is called Eight Treasure Rice 758 00:39:52,680 --> 00:39:55,120 is because it contains eight elements in the rice. 759 00:39:55,120 --> 00:39:57,200 What are the eight treasures in the rice? 760 00:39:57,200 --> 00:40:00,200 Goji berries, ginkgo seeds, 761 00:40:00,200 --> 00:40:02,280 shiitake and chestnut mushrooms 762 00:40:02,280 --> 00:40:03,880 and peas. 763 00:40:03,880 --> 00:40:04,920 Wow! 764 00:40:04,920 --> 00:40:06,080 That's exciting. 765 00:40:06,080 --> 00:40:08,200 My dessert will be egg tofu. 766 00:40:08,200 --> 00:40:09,800 You said egg tofu? 767 00:40:09,800 --> 00:40:14,000 Yes. It is a steamed egg custard. 768 00:40:14,000 --> 00:40:15,760 It's like a soya milk custard? 769 00:40:15,760 --> 00:40:19,520 Yes. Serving it with Osmanthus lime syrup, 770 00:40:19,520 --> 00:40:21,840 Oolong tea Chantilly 771 00:40:21,840 --> 00:40:24,560 and a seaweed pistachio crunch. 772 00:40:24,560 --> 00:40:25,800 What's Osmanthus? 773 00:40:25,800 --> 00:40:28,960 It is a unique flower from Shanghai. 774 00:40:28,960 --> 00:40:33,560 It has a very honey, apricot flavour. 775 00:40:33,560 --> 00:40:37,080 I think your food is really exciting and I can't wait. 776 00:40:37,080 --> 00:40:38,200 Thank you, Chef. 777 00:40:42,520 --> 00:40:45,200 I'm excited about Gail's two dishes. 778 00:40:45,200 --> 00:40:47,760 I love the food from Shanghai. 779 00:40:47,760 --> 00:40:52,160 She's bringing some of that heritage of hers to her European style 780 00:40:52,160 --> 00:40:53,920 of cooking that she's learned. 781 00:40:53,920 --> 00:40:54,960 Exciting. 782 00:40:58,400 --> 00:41:01,760 Gail has taken her sea bream, she's rolling it, 783 00:41:01,760 --> 00:41:04,800 she's then going to cook it in the water bath for about 30 minutes, 784 00:41:04,800 --> 00:41:06,600 and then finishing it in the steamer. 785 00:41:08,320 --> 00:41:10,720 Served with a Chinese wine sauce, 786 00:41:10,720 --> 00:41:14,720 and it's got mirin through, it's got soy sauce and fish stock. 787 00:41:14,720 --> 00:41:18,320 Already, you can see how that would work with steamed fish. 788 00:41:18,320 --> 00:41:19,480 Mm, delicious. 789 00:41:20,960 --> 00:41:23,280 It's being served with a rice dish that she calls, 790 00:41:23,280 --> 00:41:24,720 it's got eight treasures in it 791 00:41:24,720 --> 00:41:27,560 because it's got eight different ingredients running through it. 792 00:41:27,560 --> 00:41:30,320 Rice is served many different ways all over the world. 793 00:41:30,320 --> 00:41:32,720 What I do want, though, is a cooked rice. 794 00:41:35,280 --> 00:41:38,520 Gail's dessert is like an egg custard, she says, 795 00:41:38,520 --> 00:41:41,440 but it's almost the texture of tofu. 796 00:41:41,440 --> 00:41:44,320 There's some syrup she's made from a flower that grows 797 00:41:44,320 --> 00:41:46,680 abundantly from Shanghai. 798 00:41:46,680 --> 00:41:50,360 It smells of peaches, and it has a citrus-like taste to it, 799 00:41:50,360 --> 00:41:53,160 so I'm so curious on this dessert. 800 00:41:53,160 --> 00:41:56,040 And just to finish this dish, a little touch of seaweed sugar. 801 00:41:56,040 --> 00:41:59,080 So a real lovely twist there going in at the end. 802 00:41:59,080 --> 00:42:01,320 She's intriguing, she's interesting, 803 00:42:01,320 --> 00:42:02,400 she's exciting. 804 00:42:02,400 --> 00:42:04,280 I hope it all comes together. 805 00:42:05,680 --> 00:42:07,280 Can I just make an observation? 806 00:42:07,280 --> 00:42:08,760 Your plastic is melted. 807 00:42:08,760 --> 00:42:11,480 Yes. That's slightly concerning, I have to say. 808 00:42:11,480 --> 00:42:13,920 Look. So, that melting there is your plastic... Right. 809 00:42:13,920 --> 00:42:15,760 ..and that's going into your pudding, 810 00:42:15,760 --> 00:42:18,440 which is not good for us to consume. 811 00:42:18,440 --> 00:42:20,880 Unfortunately, that's not going to be edible. 812 00:42:20,880 --> 00:42:22,400 Your main course looks done. 813 00:42:22,400 --> 00:42:25,080 Let's just try and maybe rustle up something. 814 00:42:25,080 --> 00:42:26,520 Yes. 815 00:42:26,520 --> 00:42:28,480 You have just ten minutes, please. 816 00:42:28,480 --> 00:42:31,160 Chefs, ten minutes. Goes quick. 817 00:42:35,480 --> 00:42:36,600 Well done, Gail. 818 00:42:39,080 --> 00:42:40,560 It's a little bit overset, 819 00:42:40,560 --> 00:42:42,880 but I think once it comes up to temperature, 820 00:42:42,880 --> 00:42:45,040 it should do what it needs to do. 821 00:42:49,240 --> 00:42:51,560 One minute. Finishing touches. 822 00:42:54,440 --> 00:42:56,480 Right. How's your rice? It's cooked? 823 00:42:56,480 --> 00:42:57,560 Yes. 824 00:42:59,760 --> 00:43:01,880 OK. That's it! Stop. 825 00:43:01,880 --> 00:43:02,920 Time's up. 826 00:43:07,360 --> 00:43:11,040 NARRATOR: First up is junior sous chef Jordan. 827 00:43:11,040 --> 00:43:14,160 His main is pan roasted cod, 828 00:43:14,160 --> 00:43:19,000 blanched asparagus and boiled Jersey Royal potatoes, 829 00:43:19,000 --> 00:43:21,760 finished with a citrus beurre blanc. 830 00:43:22,960 --> 00:43:25,600 GREGG: Very smart, very elegant. 831 00:43:25,600 --> 00:43:27,440 The sort of dish you see 832 00:43:27,440 --> 00:43:30,160 in fashionable food magazines. 833 00:43:30,160 --> 00:43:31,200 Thank you. 834 00:43:38,680 --> 00:43:39,960 The cod is nicely cooked. 835 00:43:39,960 --> 00:43:42,840 Beurre blanc, lovely, creamy and smooth. 836 00:43:42,840 --> 00:43:45,720 I'm sorry to say my potatoes are undercooked. 837 00:43:46,760 --> 00:43:49,520 Your asparagus, beautifully peeled, beautifully coloured. 838 00:43:49,520 --> 00:43:51,160 Your potatoes... 839 00:43:51,160 --> 00:43:53,080 Jordan, potato. 840 00:43:54,200 --> 00:43:55,480 They're not cooked. 841 00:43:55,480 --> 00:43:57,120 Attention to detail, my friend. 842 00:43:57,120 --> 00:43:59,440 Attention to detail. 843 00:43:59,440 --> 00:44:01,040 MONICA: The asparagus is lovely. 844 00:44:01,040 --> 00:44:03,600 I like the citrus and the sauce. 845 00:44:03,600 --> 00:44:05,080 But your potato? 846 00:44:06,080 --> 00:44:07,600 It's hard. 847 00:44:09,360 --> 00:44:12,000 NARRATOR: For his dessert, Jordan has made 848 00:44:12,000 --> 00:44:14,680 a white chocolate cremeux, 849 00:44:14,680 --> 00:44:18,040 roasted marzipan with fresh raspberries 850 00:44:18,040 --> 00:44:19,920 and a raspberry sauce. 851 00:44:25,360 --> 00:44:27,840 The cremeux is beautiful in texture. 852 00:44:27,840 --> 00:44:29,400 I can taste the white chocolate. 853 00:44:29,400 --> 00:44:31,920 The raspberry coulis is delicious. 854 00:44:31,920 --> 00:44:34,360 I particularly like that roasted marzipan. 855 00:44:34,360 --> 00:44:35,680 I never had that before. 856 00:44:35,680 --> 00:44:37,760 So first of all, you get a sugar and a crunch 857 00:44:37,760 --> 00:44:40,960 and then it's finished with the almond flavour. 858 00:44:40,960 --> 00:44:43,800 I love the flavour of the white chocolate running through it. 859 00:44:43,800 --> 00:44:47,040 The coulis, which is so sharp, actually, it balances out 860 00:44:47,040 --> 00:44:49,640 with the sweetness of the marzipan that you've got here. 861 00:44:49,640 --> 00:44:52,600 And together, it's delightful. 862 00:44:52,600 --> 00:44:54,040 I think you're doing great things. 863 00:44:54,040 --> 00:44:55,600 At 20 years old? 864 00:44:55,600 --> 00:44:58,240 Can't wait to see you when you're hitting it at 25. 865 00:44:59,600 --> 00:45:01,800 JORDAN: Not what I was expecting. 866 00:45:01,800 --> 00:45:04,000 I was happy with my dessert. 867 00:45:04,000 --> 00:45:06,600 Main course, it's got to be 100% perfect. 868 00:45:06,600 --> 00:45:09,840 And maybe it was, I don't know, 85%, 869 00:45:09,840 --> 00:45:12,520 which might be enough, might not be enough. 870 00:45:14,000 --> 00:45:17,280 NARRATOR: Catering business owner Kirsty's main 871 00:45:17,280 --> 00:45:21,560 is roasted lamb loin served with a pea and mint puree, 872 00:45:21,560 --> 00:45:23,840 a potato and feta croquette, 873 00:45:23,840 --> 00:45:26,080 honey roasted carrots, 874 00:45:26,080 --> 00:45:28,360 toasted hazelnuts, 875 00:45:28,360 --> 00:45:31,480 peas and a lamb jus. 876 00:45:32,720 --> 00:45:35,120 There is a lot going on here. 877 00:45:35,120 --> 00:45:36,560 But I am loving the colours. 878 00:45:36,560 --> 00:45:37,600 Thank you. 879 00:45:43,280 --> 00:45:45,880 GREGG: Lamb cooked well. Rested. 880 00:45:45,880 --> 00:45:49,200 Lacks a little bit of seasoning in places across the lamb. 881 00:45:49,200 --> 00:45:51,800 And the croquette, I can understand you not seasoning it 882 00:45:51,800 --> 00:45:54,160 because it's got feta in it and the feta should be salty, 883 00:45:54,160 --> 00:45:56,760 although there's not a great deal of feta in there. 884 00:45:56,760 --> 00:45:59,320 Peas are nice, but they're frozen peas. 885 00:45:59,320 --> 00:46:02,440 Spring season. Get some fresh ones on there. 886 00:46:02,440 --> 00:46:04,520 Croquette, I would have liked the filling to have been 887 00:46:04,520 --> 00:46:05,560 broken down a bit more, 888 00:46:05,560 --> 00:46:08,880 because I've just got, like, a chunk of potato in the middle of it. 889 00:46:08,880 --> 00:46:13,280 So for me, you've got to really start to refine your cooking. 890 00:46:14,840 --> 00:46:17,000 But your red wine sauce, I'm actually quite enjoying. 891 00:46:17,000 --> 00:46:19,520 It's sort of a luxury roast dinner going on here 892 00:46:19,520 --> 00:46:21,960 and a lovely sauce to go with it. 893 00:46:21,960 --> 00:46:24,160 But you've got to hone in on detail here. 894 00:46:24,160 --> 00:46:26,960 Absolutely. Your carrots are slightly on the overcooked side, 895 00:46:26,960 --> 00:46:28,200 croquettes a bit rough. 896 00:46:28,200 --> 00:46:30,640 There's everything that you want. 897 00:46:30,640 --> 00:46:31,720 I just want it elevating. 898 00:46:31,720 --> 00:46:33,680 Yes, Chef. Oui. 899 00:46:33,680 --> 00:46:37,960 NARRATOR: For dessert, Kirsty has made a lavender panna cotta 900 00:46:37,960 --> 00:46:42,080 with a honey tuile, pickled strawberries, 901 00:46:42,080 --> 00:46:45,480 blueberries and micro mint. 902 00:46:52,360 --> 00:46:55,960 GREGG: Love the honey richness through your little tuile here. 903 00:46:55,960 --> 00:46:57,880 Thank you. Love that. 904 00:46:57,880 --> 00:47:00,520 There is, without doubt, far too much setting agent 905 00:47:00,520 --> 00:47:03,200 in your panna cotta, which is not wobbling. 906 00:47:03,200 --> 00:47:05,400 That's very, very firm indeed. 907 00:47:06,360 --> 00:47:09,040 The heart and soul of the dessert, which is a panna cotta... Yep. 908 00:47:09,040 --> 00:47:10,520 ..not good. No. 909 00:47:10,520 --> 00:47:12,480 Not enough sugar, not enough lavender 910 00:47:12,480 --> 00:47:15,080 and too much setting agent. 911 00:47:15,080 --> 00:47:18,320 Kirsty, panna cotta, the way you've taken it out of the mould, 912 00:47:18,320 --> 00:47:20,480 you can see it's stuck, it was so set. 913 00:47:20,480 --> 00:47:22,160 Yep. It's not right. 914 00:47:22,160 --> 00:47:24,480 So it's a disappointing dessert from you. 915 00:47:24,480 --> 00:47:25,520 Absolutely. 916 00:47:28,480 --> 00:47:31,800 KIRSTY: Being in that kitchen is super overwhelming. 917 00:47:31,800 --> 00:47:34,440 I think they looked pretty, they looked elegant 918 00:47:34,440 --> 00:47:37,800 and overall, like, I did my best. 919 00:47:41,480 --> 00:47:44,880 NARRATOR: Senior chef de partie Gail's main course 920 00:47:44,880 --> 00:47:47,280 is a ballotine of steamed sea bream 921 00:47:47,280 --> 00:47:50,440 with turnip greens, wrapped in ham, 922 00:47:50,440 --> 00:47:53,800 crispy leeks, broccoli, fresh ginger 923 00:47:53,800 --> 00:47:55,040 and spring onion... 924 00:47:56,160 --> 00:48:00,960 ..Eight Treasure Rice, containing goji berries, peas, ginkgo seeds, 925 00:48:00,960 --> 00:48:03,600 shiitake mushrooms, chestnut mushrooms, 926 00:48:03,600 --> 00:48:05,800 shrimps and yeast flakes... 927 00:48:06,760 --> 00:48:10,240 ..served with a soy and Chinese wine sauce. 928 00:48:11,400 --> 00:48:14,960 Gail, I like the way your main course looks here. 929 00:48:23,040 --> 00:48:27,040 The Chinese wine sauce has got the flavours of the soy. 930 00:48:27,040 --> 00:48:30,200 I like the saltiness of the ham with fish. 931 00:48:30,200 --> 00:48:32,960 So I'm loving those flavours together. 932 00:48:32,960 --> 00:48:35,280 And the rice is almost a bit sticky. 933 00:48:35,280 --> 00:48:37,920 The eight treasures, I can't name them all. 934 00:48:37,920 --> 00:48:39,440 It's definitely delicious. 935 00:48:39,440 --> 00:48:43,080 I love how unique your style of food is. 936 00:48:43,080 --> 00:48:44,400 It is delicious. 937 00:48:45,480 --> 00:48:47,800 You have wonderful flavours. 938 00:48:47,800 --> 00:48:50,240 The ginger and the spring onion 939 00:48:50,240 --> 00:48:52,280 with the bitterness of the turnip top, 940 00:48:52,280 --> 00:48:53,760 they are familiar flavours. 941 00:48:53,760 --> 00:48:55,000 I love your sauce. 942 00:48:55,000 --> 00:48:58,400 It's got, like, a haunt of tea, but it's slightly sweet, 943 00:48:58,400 --> 00:49:00,040 like a little bit of caramel. 944 00:49:00,040 --> 00:49:02,720 I believe you have wonderful ideas. 945 00:49:02,720 --> 00:49:04,960 Absolutely lovely. 946 00:49:04,960 --> 00:49:07,600 I'm really enjoying the thinking, 947 00:49:07,600 --> 00:49:10,760 the flavours and where this dish is from. 948 00:49:10,760 --> 00:49:11,800 Good job. 949 00:49:12,880 --> 00:49:15,600 Unable to use her egg tofu, 950 00:49:15,600 --> 00:49:19,400 Gail is serving Oolong tea Chantilly 951 00:49:19,400 --> 00:49:22,840 with a pistachio and seaweed crunch 952 00:49:22,840 --> 00:49:24,960 and osmanthus lime syrup. 953 00:49:32,280 --> 00:49:35,320 It's interesting. You haven't got the main elements of your dessert, 954 00:49:35,320 --> 00:49:38,440 but what you have put up here is absolutely delicious. 955 00:49:38,440 --> 00:49:41,560 The syrup with the flowers running through it is fantastic. 956 00:49:41,560 --> 00:49:43,640 It's like a cooked marmalade flavour 957 00:49:43,640 --> 00:49:45,280 with an essence of a flower. 958 00:49:45,280 --> 00:49:47,200 It's lingering like a fine wine. 959 00:49:47,200 --> 00:49:49,160 That's delicious. 960 00:49:49,160 --> 00:49:52,000 If I didn't really know about your tofu custard, 961 00:49:52,000 --> 00:49:54,400 and you put that in front of me, 962 00:49:54,400 --> 00:49:56,920 I'd be very happy with this. 963 00:49:56,920 --> 00:49:58,720 The Oolong tea Chantilly, 964 00:49:58,720 --> 00:50:03,880 I love the bitterness and earthiness of the tea that runs through that. 965 00:50:03,880 --> 00:50:07,080 This is a bowl of delight. 966 00:50:08,560 --> 00:50:12,080 Your dessert is absolutely delicious. 967 00:50:12,080 --> 00:50:13,960 But it's also very new. 968 00:50:13,960 --> 00:50:16,320 You've got a cold cream in there 969 00:50:16,320 --> 00:50:18,400 that is the texture of a soft custard. 970 00:50:18,400 --> 00:50:20,200 It's absolutely lovely. 971 00:50:20,200 --> 00:50:24,040 But it's got Oolong tea flavour, which is bitter. 972 00:50:24,040 --> 00:50:26,920 Your food is really exciting. 973 00:50:26,920 --> 00:50:28,480 Thank you. 974 00:50:28,480 --> 00:50:31,360 They loved my dessert. 975 00:50:31,360 --> 00:50:33,280 I've, I'm... 976 00:50:33,280 --> 00:50:36,520 I feel I have enough to take away with me. 977 00:50:36,520 --> 00:50:38,720 I'm just so happy. 978 00:50:40,720 --> 00:50:44,960 NARRATOR: Finally, it's the turn of chef patron, Steve. 979 00:50:44,960 --> 00:50:47,680 He's cooked pan-fried halibut, 980 00:50:47,680 --> 00:50:49,680 a halibut cracker, 981 00:50:49,680 --> 00:50:52,160 a celeriac fondant, 982 00:50:52,160 --> 00:50:56,040 celeriac puree, parsley and caper puree... 983 00:50:57,160 --> 00:50:59,120 ..and anchovy puree, 984 00:50:59,120 --> 00:51:02,040 finished with a Sauce Vincent. 985 00:51:05,480 --> 00:51:09,040 Steve, sadly, my fish, I find, is overcooked. 986 00:51:09,040 --> 00:51:10,560 And you can see it's gone dry 987 00:51:10,560 --> 00:51:12,960 and it's a shame because I love halibut. 988 00:51:12,960 --> 00:51:15,440 So, you've got the parsley and the capers on the side, 989 00:51:15,440 --> 00:51:19,080 and you've got the anchovy puree there, which are nice, 990 00:51:19,080 --> 00:51:23,360 but when you mix that through the sauce it is all very strong. 991 00:51:25,040 --> 00:51:27,320 Steve, you've got some really good flavours here. 992 00:51:27,320 --> 00:51:29,320 I love the little salsa verde-style sauce, 993 00:51:29,320 --> 00:51:32,240 that's got the acidity in there and the freshness of the herbs. 994 00:51:32,240 --> 00:51:34,000 And celery puree, the puree is beautifully made. 995 00:51:34,000 --> 00:51:36,160 Your Sauce Vincent, it's got lovely flavour to it, 996 00:51:36,160 --> 00:51:38,360 it's got the shallots at the bottom, some herbs. 997 00:51:38,360 --> 00:51:39,880 It's just slightly... 998 00:51:39,880 --> 00:51:42,800 Everything's working against each other. 999 00:51:42,800 --> 00:51:44,120 The cracker on the side, 1000 00:51:44,120 --> 00:51:45,880 I don't get any fish flavour from it. 1001 00:51:45,880 --> 00:51:47,840 It has a nice artistic value, 1002 00:51:47,840 --> 00:51:50,920 but it doesn't bring any eating value to the dish. 1003 00:51:50,920 --> 00:51:53,680 Although it's not without small errors, 1004 00:51:53,680 --> 00:51:57,600 you definitely are a different chef to the shaking wreck 1005 00:51:57,600 --> 00:52:00,800 that walked into the skills test. 1006 00:52:00,800 --> 00:52:03,400 I think you've made a point to us and to yourself as well. 1007 00:52:03,400 --> 00:52:05,760 Thank you, I appreciate that. 1008 00:52:05,760 --> 00:52:09,520 NARRATOR: For dessert, Steve is serving a chocolate mousse 1009 00:52:09,520 --> 00:52:12,600 with a burnt white chocolate crumble, 1010 00:52:12,600 --> 00:52:14,840 white chocolate and coffee ganache, 1011 00:52:14,840 --> 00:52:17,280 burnt butter chocolate ganache, 1012 00:52:17,280 --> 00:52:19,520 a buckwheat tuile, 1013 00:52:19,520 --> 00:52:21,480 olive oil and black olives. 1014 00:52:23,080 --> 00:52:25,680 GREGG: Was it supposed to be an olive puree or just olives? 1015 00:52:25,680 --> 00:52:27,360 It was supposed to be an olive puree. 1016 00:52:27,360 --> 00:52:29,680 Time got a little bit away from me, but I didn't want to not put 1017 00:52:29,680 --> 00:52:33,080 it on the dish, so I've diced up the olives instead. 1018 00:52:40,560 --> 00:52:43,480 I've got deep, rich chocolate with a little sprinkling of salt, 1019 00:52:43,480 --> 00:52:45,840 which is very, very familiar. 1020 00:52:45,840 --> 00:52:48,680 The olives, it could work as a little bit of saltiness, 1021 00:52:48,680 --> 00:52:50,560 but I think halving them isn't right 1022 00:52:50,560 --> 00:52:53,720 because that means you get a great big olive flavour 1023 00:52:53,720 --> 00:52:54,800 with one mouthful. 1024 00:52:55,760 --> 00:52:58,000 It's sweet, it's chocolatey, 1025 00:52:58,000 --> 00:53:01,280 we've got some nuts on the plate and we've got some chopped up olives. 1026 00:53:01,280 --> 00:53:03,840 Doesn't really resemble a dessert. 1027 00:53:03,840 --> 00:53:08,080 The coffee white chocolate ganache is like a sauce. 1028 00:53:08,080 --> 00:53:09,720 Grainy, it's not right. 1029 00:53:09,720 --> 00:53:13,120 Yeah, I'm sorry. I'm not enjoying this. 1030 00:53:18,400 --> 00:53:21,960 Take the positives, learn from the negatives. 1031 00:53:21,960 --> 00:53:23,960 Just be better. 1032 00:53:23,960 --> 00:53:25,480 1% every day is what I say. 1033 00:53:25,480 --> 00:53:29,080 But this was definitely, like, a 50-60% day. 1034 00:53:32,000 --> 00:53:34,000 What an unusual day. 1035 00:53:34,000 --> 00:53:37,640 A day of some fantastic ideas and some silly mistakes. 1036 00:53:39,120 --> 00:53:42,560 For me, Gail's menu was the one that excited me the most 1037 00:53:42,560 --> 00:53:46,920 and I loved the Chinese wine sauce with the soy running through it. 1038 00:53:46,920 --> 00:53:49,560 The dessert wasn't all complete, but I'll tell you what, though. 1039 00:53:49,560 --> 00:53:51,240 What she put up didn't half taste good. 1040 00:53:52,560 --> 00:53:54,320 Steve's main course, the halibut, 1041 00:53:54,320 --> 00:53:58,680 really nice ideas of the different purees, but my fish was overcooked. 1042 00:53:58,680 --> 00:54:03,440 When you go to the dessert, chopped up olives, ganache. 1043 00:54:03,440 --> 00:54:04,720 All wrong. 1044 00:54:04,720 --> 00:54:07,760 We are agreed that Gail is going through to a quarterfinal... 1045 00:54:07,760 --> 00:54:09,960 Yep. ..and Steve is leaving the competition. 1046 00:54:09,960 --> 00:54:14,040 That leaves us with Jordan and Kirsty. 1047 00:54:14,040 --> 00:54:16,440 Jordan had an amazing skills test. 1048 00:54:16,440 --> 00:54:19,000 Full of confidence, really knew what he was doing. 1049 00:54:19,000 --> 00:54:20,400 Impressed all three of us. 1050 00:54:20,400 --> 00:54:25,440 We were all of us slightly disappointed with his main course. 1051 00:54:25,440 --> 00:54:26,760 Undercooked potatoes. 1052 00:54:26,760 --> 00:54:29,040 Just not good news when it comes to his main course. 1053 00:54:29,040 --> 00:54:31,760 His desserts, beautiful presentation. 1054 00:54:31,760 --> 00:54:34,280 Loved that roasted marzipan. That was new to me. 1055 00:54:34,280 --> 00:54:37,440 And then, of course, with the very, very sharp raspberry coulis. 1056 00:54:37,440 --> 00:54:38,560 That worked. 1057 00:54:38,560 --> 00:54:41,720 If Jordan is the chef we think he is, 1058 00:54:41,720 --> 00:54:44,800 he will learn a very valuable lesson. 1059 00:54:44,800 --> 00:54:47,520 Kirsty had lamb, a lot of work going on the plate. 1060 00:54:47,520 --> 00:54:49,200 Red wine sauce was nice. 1061 00:54:49,200 --> 00:54:52,480 I liked the vegetables, but a lot happening 1062 00:54:52,480 --> 00:54:54,920 and her food needs refinement. 1063 00:54:54,920 --> 00:54:56,040 And then her dessert, 1064 00:54:56,040 --> 00:54:59,800 the panna cotta was bouncy and not well done at all. 1065 00:55:02,320 --> 00:55:04,960 I'd like to think that I've done enough to go through, 1066 00:55:04,960 --> 00:55:06,320 but it's hard to tell. 1067 00:55:06,320 --> 00:55:08,280 Like, it's 50-50. 1068 00:55:08,280 --> 00:55:10,560 It is anyone's game. 1069 00:55:10,560 --> 00:55:12,280 I feel like I've got more to give. 1070 00:55:12,280 --> 00:55:15,320 Everyone's still finding their feet, and if I did go home today, 1071 00:55:15,320 --> 00:55:16,840 I'd be very, very disappointed. 1072 00:55:18,240 --> 00:55:20,000 Jordan and Kirsty. 1073 00:55:20,000 --> 00:55:22,440 Whose errors can you forgive? 1074 00:55:32,120 --> 00:55:38,240 Chefs, that was a tough day in our kitchen. 1075 00:55:38,240 --> 00:55:39,880 GREGG: We have made a decision. 1076 00:55:39,880 --> 00:55:42,120 Two of you are leaving the competition, 1077 00:55:42,120 --> 00:55:45,640 but two of you are going through to a quarterfinal. 1078 00:55:45,640 --> 00:55:49,160 The first chef leaving us is... 1079 00:55:49,160 --> 00:55:53,520 TENSE STRINGS PLAY PIANO CHORDS PLAY 1080 00:55:53,520 --> 00:55:55,240 ..Steve. 1081 00:55:55,240 --> 00:55:57,080 Appreciate it. 1082 00:55:57,080 --> 00:55:58,560 Sorry. You're leaving us. 1083 00:55:58,560 --> 00:56:00,720 Thank you. Thank you. MONICA: Thanks, Steve. 1084 00:56:02,760 --> 00:56:05,840 The second chef leaving us is... 1085 00:56:07,200 --> 00:56:12,280 TENSE SYNTH TICKS POIGNANT PIANO CHORDS CHIME 1086 00:56:12,280 --> 00:56:14,240 ..Kirsty. 1087 00:56:14,240 --> 00:56:16,520 Kirsty, it was a tough call. 1088 00:56:16,520 --> 00:56:17,840 You're a great chef. Thank you. 1089 00:56:17,840 --> 00:56:20,440 I loved it. I really loved it. Thank you. Thank you very much. 1090 00:56:20,440 --> 00:56:21,840 Good luck, guys. Thanks. 1091 00:56:23,760 --> 00:56:25,960 No-one wants to go home on the first day, but... 1092 00:56:26,920 --> 00:56:31,480 Gutted, for sure. But I gave it my all. 1093 00:56:31,480 --> 00:56:34,840 I can walk out of this day with my head held high. 1094 00:56:34,840 --> 00:56:37,720 It didn't go the way I wanted it to today. 1095 00:56:37,720 --> 00:56:39,880 It's happened. 1096 00:56:39,880 --> 00:56:43,000 I just think maybe the day got on top of us a little bit. 1097 00:56:46,480 --> 00:56:49,880 Congratulations. The pair of you are through to a quarterfinal. 1098 00:56:51,520 --> 00:56:54,280 Sigh of relief after that decision. 1099 00:56:54,280 --> 00:56:55,800 So, you know, going forward, 1100 00:56:55,800 --> 00:56:57,520 I definitely need to, you know, 1101 00:56:57,520 --> 00:56:59,480 show thanks, really, for putting me through 1102 00:56:59,480 --> 00:57:01,080 and, you know, step up my game. 1103 00:57:03,240 --> 00:57:08,400 I'm so happy and I'm so proud of I bring some of my home flavours. 1104 00:57:08,400 --> 00:57:13,720 The judges loved them and I feel it's all worth it. 1105 00:57:14,960 --> 00:57:17,040 GAIL CHUCKLES 1106 00:57:18,720 --> 00:57:22,440 Next time, four new hopefuls... 1107 00:57:22,440 --> 00:57:23,960 GREGG: Oh. MONICA: Did you break it? 1108 00:57:25,440 --> 00:57:28,280 ..fight for their place in the quarterfinal. 1109 00:57:30,440 --> 00:57:33,200 I'm enjoying myself and that's part of it, surely? 1110 00:57:33,200 --> 00:57:35,640 It's not all pain. 1111 00:57:33,200 --> 00:57:35,640 CONTESTANT CHUCKLES 1112 00:57:38,240 --> 00:57:39,840 It's skills. 1113 00:57:39,840 --> 00:57:42,920 And lots of them on show here, in many, many different ways. 1114 00:57:42,920 --> 00:57:45,160 I'm really, really impressed with you.