1 00:00:03,640 --> 00:00:07,600 From across the UK, 2 00:00:07,600 --> 00:00:11,640 32 up-and-coming chefs 3 00:00:11,640 --> 00:00:15,240 are putting their reputations on the line 4 00:00:15,240 --> 00:00:19,720 in a battle to become professional MasterChef champion. 5 00:00:21,680 --> 00:00:27,680 Tonight, four new hopefuls compete to impress MasterChef judge 6 00:00:27,680 --> 00:00:32,920 Gregg Wallace, renowned chef Monica Galetti and culinary 7 00:00:32,920 --> 00:00:35,200 legend Marcus Wareing. 8 00:00:38,000 --> 00:00:39,640 This is amazing. 9 00:00:39,640 --> 00:00:41,800 I've got my name on my chef jacket and I'm seeing 10 00:00:41,800 --> 00:00:44,200 all the bright lights. 11 00:00:44,200 --> 00:00:48,240 I want to shake up my skillset, my environment. 12 00:00:48,240 --> 00:00:51,880 It's all about me and my personal growth. 13 00:00:51,880 --> 00:00:53,880 I love getting pushed out of my comfort zone. 14 00:00:53,880 --> 00:00:56,720 I'm here to prove that I can compete in a competition like this. 15 00:00:56,720 --> 00:01:01,400 Nothing can prepare you, but I'm ready to rock and roll. 16 00:01:01,400 --> 00:01:04,480 We're looking for daring and delicious food. 17 00:01:04,480 --> 00:01:07,320 Who are we going to discover this time? 18 00:01:13,640 --> 00:01:15,520 We are well into our competition. 19 00:01:15,520 --> 00:01:18,880 Brand-new group of chefs waiting to do their Skills Test. 20 00:01:18,880 --> 00:01:20,560 Monica, we're kicking off with you. 21 00:01:20,560 --> 00:01:22,320 What is your test, please? 22 00:01:22,320 --> 00:01:25,840 I would like our chefs to cook us five-spice duck breast 23 00:01:25,840 --> 00:01:29,280 served with a duck heart skewer and a orange sauce. 24 00:01:29,280 --> 00:01:31,520 Beautiful. Classic French. 25 00:01:31,520 --> 00:01:33,479 Bit of classic Chinese there. 26 00:01:33,479 --> 00:01:35,240 Fantastic blend. 27 00:01:35,240 --> 00:01:37,479 20 minutes. Chef, off you go. 28 00:01:37,479 --> 00:01:41,720 So the key skills for our chefs is to remove a duck breast. 29 00:01:42,759 --> 00:01:44,640 The first bit of butchery in the competition. 30 00:01:44,640 --> 00:01:45,840 Just taking the wings off. 31 00:01:45,840 --> 00:01:48,840 Great to use in a sauce if they want. 32 00:01:50,800 --> 00:01:53,080 It's pretty straightforward. It's the same as a chicken. 33 00:01:53,080 --> 00:01:54,640 Keep it close to the bone. 34 00:01:54,640 --> 00:01:57,960 It's also very important to remove 35 00:01:57,960 --> 00:02:00,160 the sinew, cos if you do leave that on, 36 00:02:00,160 --> 00:02:03,600 it does tend to make the duck breast tough. 37 00:02:03,600 --> 00:02:07,440 I'm going to just score it a little bit cos I want 38 00:02:07,440 --> 00:02:11,320 the spice to sort of soak into the duck breast. 39 00:02:11,320 --> 00:02:13,440 I've got five-spice. 40 00:02:13,440 --> 00:02:15,720 Do you know the five spices in five-spice? 41 00:02:15,720 --> 00:02:16,920 I reckon we can do it together. 42 00:02:16,920 --> 00:02:20,760 Cloves. Yeah. Szechuan pepper. Fennel seeds. 43 00:02:20,760 --> 00:02:22,320 Cinnamon. Star anise. 44 00:02:22,320 --> 00:02:24,840 Oh, you're good. Hey! 45 00:02:27,000 --> 00:02:30,120 So I've got a cold pan here, and I'm just going to bring 46 00:02:30,120 --> 00:02:31,240 that up gently. 47 00:02:31,240 --> 00:02:34,240 If you use a very hot heat, it will burn the spice 48 00:02:34,240 --> 00:02:36,880 before that fat renders down. 49 00:02:36,880 --> 00:02:40,400 I want to do that for about four, five minutes. 50 00:02:40,400 --> 00:02:44,240 They've got to get that breast off the duck really quick, 51 00:02:44,240 --> 00:02:46,120 get it in the pan quick. Yes, 52 00:02:46,120 --> 00:02:48,560 if they're going to do what Monica's doing, which is rendering the fat 53 00:02:48,560 --> 00:02:50,800 down. You're going to need all of your 20 minutes to get 54 00:02:50,800 --> 00:02:52,720 this done properly. Absolutely. 55 00:02:52,720 --> 00:02:56,000 You don't want to rush the cooking of the duck, and also allowing 56 00:02:56,000 --> 00:02:59,120 it to rest. So I've got my hearts here. 57 00:02:59,120 --> 00:03:02,400 There's a bit of fat, so very simple, just cut that off. 58 00:03:03,520 --> 00:03:06,640 Duck hearts, I love. I've had them in France and they put them 59 00:03:06,640 --> 00:03:09,320 through the salads. Just delicious. 60 00:03:09,320 --> 00:03:12,320 Hearts are quite a delicacy, and I'd imagine a lot of chefs 61 00:03:12,320 --> 00:03:13,880 have not cooked many hearts. 62 00:03:13,880 --> 00:03:16,800 I'm going to skewer them on the griddle. 63 00:03:18,160 --> 00:03:19,800 Got to get the cooking just right. 64 00:03:19,800 --> 00:03:21,680 Undercooked, you're not going to eat it. 65 00:03:21,680 --> 00:03:23,640 Overcooked, it's going to be chewy and rubbery. 66 00:03:23,640 --> 00:03:25,240 Just going to turn it over. 67 00:03:25,240 --> 00:03:26,680 It's gently roasting 68 00:03:26,680 --> 00:03:28,400 on the griddle pan there. 69 00:03:28,400 --> 00:03:31,240 I'm just going to get this in the oven. 70 00:03:33,640 --> 00:03:37,360 I'm going to give it three, four minutes and then out to rest. 71 00:03:39,680 --> 00:03:42,640 So I've given our chef some pak choy that they can use 72 00:03:42,640 --> 00:03:45,440 for some garnish. It works really lovely with the spices. 73 00:03:45,440 --> 00:03:48,079 I'm going to make an emulsion, which will just cook the pak choy 74 00:03:48,079 --> 00:03:49,120 very quickly. 75 00:03:49,120 --> 00:03:50,480 Chicken stock. 76 00:03:50,480 --> 00:03:53,800 Foaming butter in stock, look at that. 77 00:03:53,800 --> 00:03:57,040 I'd sling anything in there. 78 00:03:57,040 --> 00:03:58,600 Duck breast, 79 00:03:58,600 --> 00:04:01,240 I'm just going to let it sit here. 80 00:04:01,240 --> 00:04:04,840 A rule of thumb with meat is I tend to rest it for the amount of time 81 00:04:04,840 --> 00:04:05,920 I'm cooking it. 82 00:04:05,920 --> 00:04:07,480 I've got my pan that the duck 83 00:04:07,480 --> 00:04:09,000 was in, and I'm going to use 84 00:04:09,000 --> 00:04:11,800 this to make a quick sauce. 85 00:04:11,800 --> 00:04:15,200 I've got some brown sugar. 86 00:04:15,200 --> 00:04:18,279 Squeeze some fresh orange juice onto it. 87 00:04:18,279 --> 00:04:19,480 Touch of soy sauce. 88 00:04:19,480 --> 00:04:21,519 We have some orange liqueur. 89 00:04:23,640 --> 00:04:26,520 Just letting the sauce reduce. 90 00:04:26,520 --> 00:04:29,040 It's nice to see chefs making a sauce a la minute, 91 00:04:29,040 --> 00:04:31,920 of the pan, where the juices of the duck 92 00:04:31,920 --> 00:04:34,440 have been sitting, it's what cookery is all about. 93 00:04:34,440 --> 00:04:36,480 And that was really quick as well. 94 00:04:36,480 --> 00:04:39,159 I've got pak choy. 95 00:04:39,159 --> 00:04:40,200 Ooh, come on. 96 00:04:45,720 --> 00:04:47,240 That smells good, really good. 97 00:04:47,240 --> 00:04:49,159 The duck looks beautiful. 98 00:04:49,159 --> 00:04:52,200 It's the time, it's the detail, it's the resting. 99 00:04:52,200 --> 00:04:54,840 The process has to be done properly. 100 00:04:54,840 --> 00:04:56,320 There we have it, guys, 101 00:04:56,320 --> 00:04:57,960 my five-spiced duck breast 102 00:04:57,960 --> 00:05:00,720 with duck heart skewer and orange sauce. 103 00:05:07,760 --> 00:05:10,320 The cooking of the duck is sublime. 104 00:05:10,320 --> 00:05:12,240 It's like butter melting in your mouth. 105 00:05:12,240 --> 00:05:13,400 The spice is coming through. 106 00:05:13,400 --> 00:05:15,000 The time you've taken over it. 107 00:05:15,000 --> 00:05:17,880 Lovely combination of the sticky sweetness of the orange. 108 00:05:17,880 --> 00:05:20,720 But it's the breast and heart cookery. 109 00:05:20,720 --> 00:05:22,840 It's all soft and juicy. 110 00:05:22,840 --> 00:05:24,360 Absolutely delicious. 111 00:05:25,400 --> 00:05:27,560 Marcus, it's lovely to have a lunch of duck with you. 112 00:05:27,560 --> 00:05:29,280 You're going to have to go in the other room to watch 113 00:05:29,280 --> 00:05:32,200 the chefs perform. I'm off. 114 00:05:32,200 --> 00:05:34,240 Great dish, great challenge. 115 00:05:34,240 --> 00:05:36,159 It will really test our chefs. 116 00:05:36,159 --> 00:05:38,560 Let's see what they can do. 117 00:05:38,560 --> 00:05:40,360 First in is 30-year-old 118 00:05:40,360 --> 00:05:43,560 Portuguese-born Rachide, senior sous-chef 119 00:05:43,560 --> 00:05:46,400 at a London restaurant serving modern interpretations 120 00:05:46,400 --> 00:05:49,159 of classical Mediterranean dishes. 121 00:05:49,159 --> 00:05:51,680 Food was a massive part of my childhood. 122 00:05:51,680 --> 00:05:53,080 My mum used to cook a fusion 123 00:05:53,080 --> 00:05:55,280 of Portuguese and English food, I guess. 124 00:05:55,280 --> 00:05:57,560 One day, spag bol, the next day, 125 00:05:57,560 --> 00:06:00,600 pastel de natas or bacalao com natas, 126 00:06:00,600 --> 00:06:03,840 so I think that's where my passion for food comes. 127 00:06:03,840 --> 00:06:07,240 I've been fortunate enough to see the world through this job. 128 00:06:07,240 --> 00:06:09,960 I've lived in Singapore and Switzerland, saw a different style 129 00:06:09,960 --> 00:06:11,920 of food, different way of cooking. 130 00:06:11,920 --> 00:06:14,600 I get asked the question, "What is my style of food?" 131 00:06:14,600 --> 00:06:18,240 The truth is, I don't actually really know at this point, 132 00:06:18,240 --> 00:06:21,240 but, hopefully, through the process of this competition, I'll be able 133 00:06:21,240 --> 00:06:23,800 to find out and have more clarity. 134 00:06:23,800 --> 00:06:26,240 If I could show my personality through food, 135 00:06:26,240 --> 00:06:28,640 that'd be the most important thing. 136 00:06:30,080 --> 00:06:31,600 Hello, Rachide. Hello. 137 00:06:31,600 --> 00:06:32,880 Welcome to MasterChef. 138 00:06:32,880 --> 00:06:34,120 This is the Skills Test. 139 00:06:34,120 --> 00:06:36,440 This particular test was set 140 00:06:36,440 --> 00:06:38,600 by none other than Monica. 141 00:06:38,600 --> 00:06:40,640 Rachide, I would like you to make for us 142 00:06:40,640 --> 00:06:42,360 a five-spice duck breast 143 00:06:42,360 --> 00:06:45,560 served with a duck heart skewer in an orange sauce. 144 00:06:45,560 --> 00:06:47,560 I have worked with duck before. Brilliant. 145 00:06:47,560 --> 00:06:48,840 20 minutes. Good luck. 146 00:06:48,840 --> 00:06:52,200 Thank you. Right, we're under way. 147 00:07:01,000 --> 00:07:03,760 Nice and clean. 148 00:07:03,760 --> 00:07:06,640 Oh, should take these off first. 149 00:07:06,640 --> 00:07:09,800 God, this is so nerve-racking, innit? Yes. 150 00:07:13,040 --> 00:07:16,520 That's all right. Could have been a bit closer, but that's not too bad. 151 00:07:16,520 --> 00:07:18,080 Take us through your plan, Chef. 152 00:07:18,080 --> 00:07:22,840 So, I'm just going to cook the duck with the five-spice over it, 153 00:07:22,840 --> 00:07:25,160 and do, like, a little rub. 154 00:07:25,160 --> 00:07:27,880 So, scoring the fat, that's good. 155 00:07:27,880 --> 00:07:29,480 I meant to put it in a cold pan. 156 00:07:29,480 --> 00:07:33,000 Hey, there we go. Come on, then. You know what you're doing. 157 00:07:33,000 --> 00:07:34,159 Yeah, I do, I do. 158 00:07:34,159 --> 00:07:36,280 He's got the cold pan aspect, which is good. 159 00:07:36,280 --> 00:07:39,000 Hope he remembers the five-spice, which is really important. 160 00:07:41,200 --> 00:07:44,960 All that fat around the outside, he needs to trim that off. 161 00:07:44,960 --> 00:07:46,200 You can see the sinew's left. 162 00:07:46,200 --> 00:07:48,200 That'll just tighten up when it's cooked. 163 00:07:48,200 --> 00:07:49,960 So, what's on your duck right now? 164 00:07:49,960 --> 00:07:51,320 Currently, nothing at the minute. 165 00:07:51,320 --> 00:07:53,560 Yeah. I'm just going to get it going a bit, and then I'll add 166 00:07:53,560 --> 00:07:56,440 the rub onto it. OK. 167 00:07:56,440 --> 00:07:58,640 He's left the sinew on it, 168 00:07:58,640 --> 00:08:00,480 a little bit of fat on there. 169 00:08:00,480 --> 00:08:02,800 That's not how you prep a heart. 170 00:08:04,880 --> 00:08:07,760 So, duck breast is in the pan, hearts are in the pan. 171 00:08:07,760 --> 00:08:09,000 Yeah, I'm going to cook this, 172 00:08:09,000 --> 00:08:11,520 and then with all the juices off the back of this, I'm just going 173 00:08:11,520 --> 00:08:14,720 to make the sauce. I might even add the duck legs in. 174 00:08:14,720 --> 00:08:16,640 That's the thing. 175 00:08:18,640 --> 00:08:21,080 You've had 12 minutes, you've got eight minutes left. 176 00:08:21,080 --> 00:08:22,640 This better hurry up. 177 00:08:23,800 --> 00:08:27,000 Completely forgotten about the five-spice. 178 00:08:27,000 --> 00:08:29,720 Are you relaxing into this a little bit more now? 179 00:08:29,720 --> 00:08:31,640 Yeah, but I feel like if I get too relaxed, 180 00:08:31,640 --> 00:08:33,320 things might go sideways. 181 00:08:33,320 --> 00:08:36,600 Orange juice. 182 00:08:36,600 --> 00:08:40,080 Squeezes his oranges, good, for his sauce. 183 00:08:41,080 --> 00:08:43,120 Have you got a cookery ambition, Chef? 184 00:08:43,120 --> 00:08:45,800 It would be nice to have, like, a family run business. 185 00:08:45,800 --> 00:08:48,400 My sister, she does, like, pastry. 186 00:08:48,400 --> 00:08:51,680 But the question is whether me and her get along enough 187 00:08:51,680 --> 00:08:53,240 with each other. 188 00:08:53,240 --> 00:08:55,560 LAUGHS: Yeah. To work together? Yes. 189 00:08:55,560 --> 00:08:57,840 Tell me about your sauce, what's in there so far? 190 00:08:57,840 --> 00:09:00,840 Just, like, the duck bones and the chicken stock. 191 00:09:00,840 --> 00:09:02,840 Orange juice in there as well. 192 00:09:02,840 --> 00:09:06,280 I'm just reducing it down just to intensify the flavour. 193 00:09:06,280 --> 00:09:08,640 Orange liqueur is what's missing in the sauce. 194 00:09:10,640 --> 00:09:13,120 This is the first time you've added the five-spice, right? 195 00:09:13,120 --> 00:09:14,640 Yep. 196 00:09:14,640 --> 00:09:17,400 It should have gone on at the beginning. That's OK, 197 00:09:17,400 --> 00:09:18,600 it's going in there now. 198 00:09:18,600 --> 00:09:21,720 There's plenty of it, which is good. 199 00:09:21,720 --> 00:09:23,680 Let's get that in the oven. 200 00:09:25,440 --> 00:09:26,640 What's the griddle pan for? 201 00:09:26,640 --> 00:09:29,160 I'm going to do the bok choy in it. 202 00:09:29,160 --> 00:09:31,960 He's got his veg on. He's getting there. 203 00:09:31,960 --> 00:09:34,560 I need this duck breast to cook. Yeah. 204 00:09:34,560 --> 00:09:35,960 How long do I have left? 205 00:09:35,960 --> 00:09:37,440 You've got three minutes left. 206 00:09:37,440 --> 00:09:40,880 Three minutes? All right, well, this is not good. 207 00:09:42,840 --> 00:09:46,200 I cooked the whole breast instead of cooking parts of it. 208 00:09:46,200 --> 00:09:47,880 You're supposed to cook the whole breast, 209 00:09:47,880 --> 00:09:49,200 what are you doing? 210 00:09:50,840 --> 00:09:53,560 No, no! 211 00:09:55,160 --> 00:09:57,200 What's that? Sugar? 212 00:09:58,800 --> 00:10:01,640 Monica's not going to be impressed with that. 213 00:10:01,640 --> 00:10:03,120 How long do I have left? 214 00:10:03,120 --> 00:10:04,760 Two minutes. Two minutes. 215 00:10:04,760 --> 00:10:07,680 All systems go. A bit of soy sauce. 216 00:10:11,480 --> 00:10:14,200 He's just throwing everything at it. Not good. 217 00:10:21,360 --> 00:10:23,000 All done. You can breathe now. 218 00:10:23,000 --> 00:10:25,560 Oh, my gosh, that is bad, innit? 219 00:10:26,600 --> 00:10:28,640 Tell me it's good, please. 220 00:10:39,120 --> 00:10:40,800 Hey, Rachide. Hiya. 221 00:10:46,520 --> 00:10:48,680 The butchery of your duck, 222 00:10:48,680 --> 00:10:51,160 you took the breast out quite neatly, 223 00:10:51,160 --> 00:10:53,240 however, you didn't trim anything else after that, 224 00:10:53,240 --> 00:10:54,960 which was a bit careless. 225 00:10:54,960 --> 00:10:58,840 The cooking of it, you started to render it down, and it went in 226 00:10:58,840 --> 00:11:00,280 the oven. Comes out... 227 00:11:00,280 --> 00:11:02,240 SHE CHUCKLES 228 00:11:00,280 --> 00:11:02,240 ..it's raw. 229 00:11:02,240 --> 00:11:04,400 It all went very wrong after that. 230 00:11:04,400 --> 00:11:06,960 You cut it up into a pan with sugar. 231 00:11:06,960 --> 00:11:09,000 You just sort of started to lose it at the end. 232 00:11:09,000 --> 00:11:11,720 And then the duck hearts, mine are overcooked, 233 00:11:11,720 --> 00:11:13,880 so they're quite tough now. 234 00:11:13,880 --> 00:11:15,680 Some of your methods are unusual, 235 00:11:15,680 --> 00:11:18,640 but I've got that little tingle of five-spice. 236 00:11:18,640 --> 00:11:20,880 I've also got a sweet, sticky sauce 237 00:11:20,880 --> 00:11:22,320 tasting of orange. 238 00:11:23,360 --> 00:11:25,720 Overall, everything was on the plate, 239 00:11:25,720 --> 00:11:27,920 and also five-spice got onto the duck, which is really good. 240 00:11:27,920 --> 00:11:29,480 that was one of the key elements. 241 00:11:29,480 --> 00:11:31,200 Big round next, we'll see you then. 242 00:11:31,200 --> 00:11:33,160 Thank you very much. Thank you. 243 00:11:38,360 --> 00:11:40,960 I was making mistakes that I wouldn't normally make. 244 00:11:40,960 --> 00:11:43,520 I was just rushing things because of the time. 245 00:11:43,520 --> 00:11:45,480 The next round's critical. 246 00:11:47,040 --> 00:11:49,160 NARRATOR: Next to face Monica's test 247 00:11:49,160 --> 00:11:50,880 is 22-year-old Cristina, 248 00:11:50,880 --> 00:11:52,960 originally from Rome, 249 00:11:52,960 --> 00:11:54,320 and a self-taught cook. 250 00:11:54,320 --> 00:11:58,400 She now works as a chef de partie in London. 251 00:11:58,400 --> 00:11:59,840 Being a chef is very demanding, 252 00:11:59,840 --> 00:12:01,760 not just physically, but very, very 253 00:12:01,760 --> 00:12:03,000 much mentally as well. 254 00:12:03,000 --> 00:12:06,120 It requires quite a lot from a person - your time, 255 00:12:06,120 --> 00:12:08,600 dedication, passion. 256 00:12:08,600 --> 00:12:10,640 I work in a fine-dining restaurant. 257 00:12:10,640 --> 00:12:14,880 British cuisine, but is influenced by the Caribbean. 258 00:12:14,880 --> 00:12:17,000 I feel like I have a very creative mind. 259 00:12:17,000 --> 00:12:19,160 I've got passion for music, I DJ, 260 00:12:19,160 --> 00:12:22,200 I love painting, I love colours and food. 261 00:12:22,200 --> 00:12:24,800 I love living life fully. 262 00:12:24,800 --> 00:12:27,000 That's definitely something I'm going to show in the competition 263 00:12:27,000 --> 00:12:30,280 because that's what I am. 264 00:12:30,280 --> 00:12:31,960 Hi. 265 00:12:31,960 --> 00:12:34,800 A warm welcome to professional MasterChef. Cristina, 266 00:12:34,800 --> 00:12:37,920 I would like you to make for us a five-spice duck breast 267 00:12:37,920 --> 00:12:41,040 with duck heart skewers in an orange sauce. 268 00:12:41,040 --> 00:12:42,720 OK. 269 00:12:42,720 --> 00:12:44,960 I'm not sure if that's a look of confusion or a look of confidence, 270 00:12:44,960 --> 00:12:46,240 she doesn't give much away. 271 00:12:46,240 --> 00:12:47,960 20 minutes. Good luck. 272 00:12:54,920 --> 00:12:59,200 She's prepping the duck down very nicely. 273 00:12:59,200 --> 00:13:01,920 Right, duck breast is off the bone, which is good. 274 00:13:01,920 --> 00:13:04,200 More trimming up would be good. 275 00:13:05,680 --> 00:13:08,000 Now she's on the duck heart, but she'd be really better 276 00:13:08,000 --> 00:13:10,920 off getting that duck scored, five-spice rubbed onto it and get 277 00:13:10,920 --> 00:13:13,160 it in the pan. How long have you been cooking for? 278 00:13:13,160 --> 00:13:15,400 I've been cooking for three years now. 279 00:13:15,400 --> 00:13:19,760 I'm from Italy. I moved to the UK just three years ago. 280 00:13:19,760 --> 00:13:21,800 I didn't have a classic training. 281 00:13:21,800 --> 00:13:23,000 I've always tried to, like, 282 00:13:23,000 --> 00:13:24,960 push myself and learn in different kitchens. 283 00:13:24,960 --> 00:13:27,160 And then I fell in love with the fine-dining cuisine 284 00:13:27,160 --> 00:13:30,400 and I just never left ever since. 285 00:13:30,400 --> 00:13:32,400 You've had five minutes already. 286 00:13:32,400 --> 00:13:34,880 She's put the oil in the frying pan, 287 00:13:34,880 --> 00:13:39,320 so it means she's going to be frying the duck rather than cold pan, dry 288 00:13:39,320 --> 00:13:42,160 and just let it come up to temperature. 289 00:13:43,880 --> 00:13:46,320 She certainly doesn't need the hearts in there just yet, 290 00:13:46,320 --> 00:13:48,320 they don't cook at the same time. 291 00:13:48,320 --> 00:13:50,360 There's no seasoning, there's no five-spice. 292 00:13:53,440 --> 00:13:55,120 I'm curious as to where 293 00:13:55,120 --> 00:13:57,240 the five-spice is going to come into this. 294 00:14:01,840 --> 00:14:03,120 You, Chef, are halfway, 295 00:14:03,120 --> 00:14:04,480 you got ten minutes left. 296 00:14:04,480 --> 00:14:06,080 Ten minutes left, yeah, thank you. 297 00:14:06,080 --> 00:14:07,840 I'm going to make my sauce. 298 00:14:12,600 --> 00:14:13,720 What's in there, please? 299 00:14:13,720 --> 00:14:15,920 Soy sauce and sugar. 300 00:14:15,920 --> 00:14:18,120 There's a little bit of demi-glace in there. 301 00:14:18,120 --> 00:14:22,640 Trying to reduce it down with a chicken stock and orange juice. 302 00:14:24,480 --> 00:14:27,640 She's got liqueur on the bench, she could be reducing some of that down. 303 00:14:27,640 --> 00:14:30,480 What's your favourite type of food? I love Italian food. 304 00:14:30,480 --> 00:14:32,760 I've got a West African background, 305 00:14:32,760 --> 00:14:34,600 so I love to cook that as well. 306 00:14:34,600 --> 00:14:36,200 Where in West Africa? 307 00:14:36,200 --> 00:14:37,360 Nigeria. 308 00:14:38,560 --> 00:14:40,320 It keeps going crazy right now. 309 00:14:40,320 --> 00:14:42,360 Lift it up, lift it up, yeah? 310 00:14:50,640 --> 00:14:52,960 Five-spice should be on the duck. 311 00:14:52,960 --> 00:14:55,080 You got three minutes left, Chef. 312 00:14:55,080 --> 00:14:58,120 Yeah. Cooked my duck. 313 00:14:58,120 --> 00:15:01,240 That duck's not going to be cooked. 314 00:15:01,240 --> 00:15:02,800 Try to make it rest. 315 00:15:02,800 --> 00:15:04,760 Two minutes to let it rest. 316 00:15:08,000 --> 00:15:10,600 No, she doesn't look happy at all. 317 00:15:10,600 --> 00:15:13,000 Her hearts are maybe a little bit rubbery. 318 00:15:13,000 --> 00:15:14,280 So you've got a minute left, 319 00:15:14,280 --> 00:15:17,120 all right, so you've got to get stuff on a plate now, please. 320 00:15:17,120 --> 00:15:19,000 What about the duck - what are you going to do with that? 321 00:15:19,000 --> 00:15:20,680 I'll just leave it to rest for a little bit. 322 00:15:20,680 --> 00:15:23,040 That's not enough time to rest a duck breast, that's for sure. 323 00:15:26,160 --> 00:15:29,160 Can you put everything on a plate now, please? Yeah. 324 00:15:29,160 --> 00:15:31,680 OK, here we go, the moment of truth. 325 00:15:31,680 --> 00:15:34,800 I'd be very, very, very surprised if that duck breast is cooked. 326 00:15:35,840 --> 00:15:36,960 Sorry, how long have I got left? 327 00:15:36,960 --> 00:15:39,040 You've got 30 seconds. 30 seconds, yeah. 328 00:15:39,040 --> 00:15:40,800 Is that duck not cooked? 329 00:15:40,800 --> 00:15:43,240 Not as much as I want it to be. 330 00:15:51,640 --> 00:15:53,480 Time's up. OK. 331 00:15:53,480 --> 00:15:54,640 It's all over. 332 00:15:54,640 --> 00:15:56,720 Well done. Thank you. 333 00:15:58,200 --> 00:16:00,000 There's one big thing missing here, 334 00:16:00,000 --> 00:16:01,760 and that's the five-spice. 335 00:16:17,600 --> 00:16:19,480 I can't taste the five-spice. 336 00:16:19,480 --> 00:16:21,840 Whenever we say we need something in the dish, 337 00:16:21,840 --> 00:16:24,120 that's what we're looking for. 338 00:16:24,120 --> 00:16:25,800 The heart skewers. 339 00:16:25,800 --> 00:16:28,880 You've cooked them whole, which is fine, 340 00:16:28,880 --> 00:16:31,880 but they're raw in the middle. 341 00:16:31,880 --> 00:16:34,800 You really need to treat it like proper protein, you know, 342 00:16:34,800 --> 00:16:36,960 baste it and maybe get it into the oven. 343 00:16:36,960 --> 00:16:39,360 The sauce, it's been reduced and reduced and reduced, 344 00:16:39,360 --> 00:16:41,040 but it's so salty. 345 00:16:41,040 --> 00:16:44,480 When I made my sauce, I used the pan that I cooked the duck in. 346 00:16:44,480 --> 00:16:46,200 I deglazed it with some of the alcohol. 347 00:16:46,200 --> 00:16:49,280 But all of these things, they come with experience 348 00:16:49,280 --> 00:16:50,600 and I'm sure you could do a better sauce 349 00:16:50,600 --> 00:16:52,760 if we were to give you another try. 350 00:16:52,760 --> 00:16:57,360 The key to success for duck cookery is the resting. 351 00:16:57,360 --> 00:17:00,000 As soon as you cut that breast, we could see the blood on the board 352 00:17:00,000 --> 00:17:02,320 and, of course, it's gone into the dish as well. 353 00:17:02,320 --> 00:17:03,400 But you've got a plate up. 354 00:17:03,400 --> 00:17:05,640 And, surprisingly, your duck is cooked 355 00:17:05,640 --> 00:17:07,960 which is the biggest shock of all for me! 356 00:17:09,599 --> 00:17:13,119 I'm hoping you are going to bring something exciting in here 357 00:17:13,119 --> 00:17:15,560 with your own food. We'll see you in the next round. 358 00:17:15,560 --> 00:17:17,760 Thank you. Off you go, Cristina. Thank you. 359 00:17:22,200 --> 00:17:25,280 I am definitely feeling relieved that I've done the Skill Test 360 00:17:25,280 --> 00:17:28,280 but a little bit annoyed at myself. 361 00:17:28,280 --> 00:17:31,000 I can't wait to show all the love I've got for food in there, 362 00:17:31,000 --> 00:17:32,760 my own style of cooking. 363 00:17:34,520 --> 00:17:37,680 Monica, we've seen two chefs do your Skills Test. 364 00:17:37,680 --> 00:17:39,280 We're going to meet two more. 365 00:17:39,280 --> 00:17:42,200 Marcus - eagerly awaiting your Skills Test. 366 00:17:42,200 --> 00:17:43,760 What is it going to be, please, sir? 367 00:17:43,760 --> 00:17:44,920 Can you work it out? 368 00:17:44,920 --> 00:17:46,120 I actually can't. 369 00:17:46,120 --> 00:17:48,520 The cheese and the plums is really confusing me. 370 00:17:48,520 --> 00:17:50,040 I've got no idea what that is. 371 00:17:51,200 --> 00:17:54,280 I want our chefs to make us Welsh cakes with poached plums, 372 00:17:54,280 --> 00:17:56,800 plum syrup, and some cheese. 373 00:17:56,800 --> 00:17:58,120 Ah, OK. 374 00:17:58,120 --> 00:18:01,160 Cheese, fruit, Welsh cakes - flavours of a cheese platter 375 00:18:01,160 --> 00:18:03,240 but still keeping it sweet. 376 00:18:03,240 --> 00:18:05,120 It's a little twist, let's say. 377 00:18:05,120 --> 00:18:07,000 20 minutes, chef, let's go! 378 00:18:07,000 --> 00:18:10,320 First thing, they've got to get the Welsh cake mix made. 379 00:18:10,320 --> 00:18:12,440 I've got all the ingredients weighed out for them. 380 00:18:12,440 --> 00:18:14,360 What they need to do is to work out the process. 381 00:18:14,360 --> 00:18:16,360 It's a short pastry. 382 00:18:16,360 --> 00:18:19,200 They're like scones. They're done in a pan instead of the oven. 383 00:18:19,200 --> 00:18:21,920 Teaspoon of baking powder, and a teaspoon of mixed spice. Right. 384 00:18:21,920 --> 00:18:24,760 So all the dry ingredients together. Nice. 385 00:18:24,760 --> 00:18:26,840 Equal quantities of butter and lard. 386 00:18:28,120 --> 00:18:30,560 The key is to make sure you've got the fat rubbed in evenly 387 00:18:30,560 --> 00:18:32,400 and bring it together as a dough. 388 00:18:32,400 --> 00:18:35,120 It's a scone mix with fat in it. 389 00:18:35,120 --> 00:18:37,800 There are different variations, aren't there, all over the country? 390 00:18:37,800 --> 00:18:40,240 Yeah. Lancashire - griddle cake. 391 00:18:40,240 --> 00:18:42,600 In the north east, singing hinnies. 392 00:18:42,600 --> 00:18:45,080 It also reminds me of something my nan used to make. 393 00:18:45,080 --> 00:18:46,440 She used to call it flour bread. 394 00:18:46,440 --> 00:18:49,240 We just used to eat it with butter and golden syrup. It was lovely. 395 00:18:50,800 --> 00:18:52,600 I've just added my currants. 396 00:18:52,600 --> 00:18:54,320 Add one egg. 397 00:18:54,320 --> 00:18:55,920 Just bring that together. 398 00:19:00,000 --> 00:19:02,440 That took no time at all to bring that together. 399 00:19:04,400 --> 00:19:07,200 I'm guessing you roll it out and then use a cutter, do you? 400 00:19:07,200 --> 00:19:11,000 Yeah. You don't want to roll it out too thin. Nice and evenly. 401 00:19:11,000 --> 00:19:13,040 Ooh, that looks lovely. 402 00:19:15,880 --> 00:19:18,200 Now, poached plums with a plum syrup. 403 00:19:19,440 --> 00:19:20,880 These are really firm. 404 00:19:20,880 --> 00:19:22,760 They're perfect for poaching. 405 00:19:22,760 --> 00:19:25,280 So we can get them nice and soft and get a lovely flavour. 406 00:19:25,280 --> 00:19:26,840 My dad used to grow them. 407 00:19:26,840 --> 00:19:28,840 My family had trees in New Zealand, 408 00:19:28,840 --> 00:19:31,160 and I'm just used to just picking them off 409 00:19:31,160 --> 00:19:34,240 and running off to play. Yeah. Is that right? 410 00:19:36,120 --> 00:19:39,640 I've got some Cognac, orange juice, a little bit of sugar, 411 00:19:39,640 --> 00:19:42,880 cinnamon stick and star anise. 412 00:19:42,880 --> 00:19:46,400 That's your poaching liquid there? This is my poaching liquid. Right. 413 00:19:46,400 --> 00:19:49,080 The key here is poaching the plum beautifully well. 414 00:19:49,080 --> 00:19:52,520 I'm just looking for a really tasty, sweet, seasoned syrup 415 00:19:52,520 --> 00:19:53,920 with all these lovely spices. 416 00:19:53,920 --> 00:19:56,840 It's going to go on to the plate. 417 00:19:56,840 --> 00:19:58,600 I'm going to leave those just to come up to the boil, 418 00:19:58,600 --> 00:19:59,960 and we'll let that simmer. 419 00:20:02,320 --> 00:20:04,720 I've got some lovely soft cream cheese. Mm. 420 00:20:06,600 --> 00:20:08,520 Oh, this is absolutely yummy. 421 00:20:08,520 --> 00:20:10,880 And I've got a little bit of goat's cheese there too. 422 00:20:10,880 --> 00:20:14,640 I think plums are particularly well suited to the saltiness of cheese. 423 00:20:14,640 --> 00:20:16,960 So, my cream cheese ready to go. 424 00:20:16,960 --> 00:20:19,920 Get on to these Welsh cakes. There we go. 425 00:20:19,920 --> 00:20:22,800 Let's take a little bit of butter... Ooh! ..into our pan. 426 00:20:23,880 --> 00:20:25,160 Let them do their thing. 427 00:20:26,280 --> 00:20:27,480 They're lovely, aren't they? 428 00:20:27,480 --> 00:20:30,360 You want them to have that lovely colouring on both sides. 429 00:20:30,360 --> 00:20:33,760 A bit like a fruit toast the way it's been cooked. 430 00:20:33,760 --> 00:20:37,120 There's no time with these. You've just got to just try them out. 431 00:20:37,120 --> 00:20:38,960 They're ready to go. Check these plums. 432 00:20:39,920 --> 00:20:41,200 Mm. Wow! 433 00:20:43,400 --> 00:20:45,760 All right. We are ready to dress. Come on. 434 00:20:52,520 --> 00:20:53,920 Oh, how lovely. 435 00:20:53,920 --> 00:20:55,480 A little bit of Cheddar cheese there. 436 00:20:57,600 --> 00:21:00,120 That syrup looks fab, doesn't it? Mm. Mm. 437 00:21:01,680 --> 00:21:04,360 A little bit of coriander grass. And there we have it. 438 00:21:04,360 --> 00:21:07,160 Welsh cakes, poached plums, plum syrup and cheese. 439 00:21:07,160 --> 00:21:08,480 Bravo. 440 00:21:08,480 --> 00:21:10,800 Absolutely beautiful. I'll go and make a pot of tea. 441 00:21:14,240 --> 00:21:15,440 Cheers. 442 00:21:17,360 --> 00:21:19,480 The cake itself isn't too sweet. 443 00:21:19,480 --> 00:21:21,840 The sweetness comes from that syrup 444 00:21:21,840 --> 00:21:23,680 with a lovely hint of cinnamon in it. 445 00:21:23,680 --> 00:21:27,120 It's absolutely wonderful against the salty, creamy cheese. 446 00:21:27,120 --> 00:21:29,320 This is a great test. 447 00:21:29,320 --> 00:21:32,760 You know, poaching fruit sometimes is a skill that chefs get wrong 448 00:21:32,760 --> 00:21:34,160 when they're under stress. 449 00:21:34,160 --> 00:21:37,120 They've got a little bit of bite but a huge amount of flavour. 450 00:21:37,120 --> 00:21:39,720 That's what we're looking for here. 451 00:21:39,720 --> 00:21:42,080 Monica, we'll see you back for the chat and the tasting. 452 00:21:42,080 --> 00:21:43,120 See you in a bit. 453 00:21:45,120 --> 00:21:46,560 Come on, let's get them in. 454 00:21:48,600 --> 00:21:51,440 First to tackle Marcus' Skills Test 455 00:21:51,440 --> 00:21:54,160 is 31-year-old freelance chef Pippa 456 00:21:54,160 --> 00:21:57,920 who has spent five years running her own eco-friendly restaurant 457 00:21:57,920 --> 00:21:59,400 on the Isle of Man 458 00:21:59,400 --> 00:22:02,280 before moving to Sheffield. 459 00:22:02,280 --> 00:22:07,560 My style of food is really, really simple yet quite bombastic. 460 00:22:08,600 --> 00:22:11,760 I really like working with plants and weeds and herbs 461 00:22:11,760 --> 00:22:14,280 and turning not much into something great. 462 00:22:16,200 --> 00:22:18,120 Food allows me to be myself 463 00:22:18,120 --> 00:22:20,040 and as someone with ADHD 464 00:22:20,040 --> 00:22:22,680 that constantly wants to do different things, 465 00:22:22,680 --> 00:22:26,040 it just suits my personality really well. 466 00:22:26,040 --> 00:22:28,240 I'm always excited by new experiences 467 00:22:28,240 --> 00:22:31,680 and I don't see many neurodivergent women 468 00:22:31,680 --> 00:22:34,000 at the forefront of the industry, 469 00:22:34,000 --> 00:22:37,400 which I think is a shame because we have a lot to give. 470 00:22:37,400 --> 00:22:39,320 I am a bit bish-bash-bosh, 471 00:22:39,320 --> 00:22:42,800 but all chefs are very, very different, and that's OK. 472 00:22:44,720 --> 00:22:47,880 Hello, Pippa. Hi. Welcome to MasterChef. 473 00:22:47,880 --> 00:22:51,120 I would like you to make for us Welsh cakes. Wow, OK. 474 00:22:51,120 --> 00:22:54,960 Served with some poached plums, plum syrup and cheese. 475 00:22:54,960 --> 00:22:57,160 I think I'm familiar with it. 476 00:22:57,160 --> 00:22:59,560 Some kind of spicy, fruity scone thing. 477 00:22:59,560 --> 00:23:02,080 So you've just pretty much identified it, so that's great. 478 00:23:02,080 --> 00:23:07,760 And the Welsh cake recipe is everything that's on that board. 479 00:23:07,760 --> 00:23:09,000 20 minutes. 480 00:23:09,000 --> 00:23:10,240 Off you go, Pippa. 481 00:23:12,720 --> 00:23:14,040 You are underway. 482 00:23:15,240 --> 00:23:19,120 I've never, ever done it before, so...just make something, hey? 483 00:23:20,480 --> 00:23:21,600 Come on, Pippa. 484 00:23:22,960 --> 00:23:25,200 I think she's put the spice into the egg yolk 485 00:23:25,200 --> 00:23:27,480 but she could just make the mix like you would a scone mix, 486 00:23:27,480 --> 00:23:28,840 everything in. 487 00:23:30,040 --> 00:23:31,520 My fingers aren't going fast enough. 488 00:23:33,200 --> 00:23:36,040 I'm not super-technical in the pastry department 489 00:23:36,040 --> 00:23:38,520 but I like to focus on flavour. 490 00:23:38,520 --> 00:23:41,680 I'm also one of those neurodivergent women as well 491 00:23:41,680 --> 00:23:44,000 that can't do more than one thing at once. 492 00:23:44,000 --> 00:23:45,320 OK. 493 00:23:45,320 --> 00:23:48,440 I'm having super-bad sensory overload right now. 494 00:23:48,440 --> 00:23:50,160 That mix looks soft. 495 00:23:52,920 --> 00:23:55,160 You've had six minutes. 496 00:23:55,160 --> 00:23:56,360 Uh, yeah... 497 00:23:58,120 --> 00:24:00,080 She hasn't got anything else on. 498 00:24:00,080 --> 00:24:03,200 She needs to think about poaching those plums as well. 499 00:24:03,200 --> 00:24:04,840 What was your route into cookery? 500 00:24:04,840 --> 00:24:06,920 I didn't train to be a chef. 501 00:24:06,920 --> 00:24:08,880 I fell into it, 502 00:24:08,880 --> 00:24:11,480 studying classical music and theatre and things. 503 00:24:12,920 --> 00:24:14,360 Are you musical? 504 00:24:14,360 --> 00:24:16,600 Yeah. I like to drum. 505 00:24:16,600 --> 00:24:19,280 But I just love the...the artistry 506 00:24:19,280 --> 00:24:22,240 and the theatre of good food and stuff as well. 507 00:24:22,240 --> 00:24:24,720 So how's that Welsh cake getting on there? 508 00:24:24,720 --> 00:24:26,240 It feels very messy everywhere. 509 00:24:26,240 --> 00:24:28,720 Really need to get some kind of plums cooking. 510 00:24:28,720 --> 00:24:32,040 Oh, she's going to get her poaching liquid on. Good. 511 00:24:32,040 --> 00:24:33,760 Toast this off a little bit. 512 00:24:33,760 --> 00:24:35,840 She's got lots of sugar, cinnamon, some cardamom, 513 00:24:35,840 --> 00:24:37,680 star anise in the pan. 514 00:24:41,280 --> 00:24:44,320 Oh, that smells like I really would like to have a sip. 515 00:24:44,320 --> 00:24:46,480 The sugar is now hardened in the bottom. 516 00:24:47,480 --> 00:24:50,360 She needs to boil that hard to get that dissolved. 517 00:24:50,360 --> 00:24:52,920 You have nine minutes left. 518 00:24:55,760 --> 00:24:58,640 So I'm just going to cook a few of these. 519 00:25:00,160 --> 00:25:02,960 That's a lot of flour on those Welsh cakes. 520 00:25:02,960 --> 00:25:06,560 It's going to burn before it cooks. 521 00:25:06,560 --> 00:25:08,560 When you see the butter just leaking out of there 522 00:25:08,560 --> 00:25:12,000 because it's just hasn't been broken into the dough properly. 523 00:25:13,120 --> 00:25:15,520 How are you going to bring cheese into your dish? 524 00:25:15,520 --> 00:25:17,480 I'm going to... 525 00:25:17,480 --> 00:25:21,800 ..just loosen a little bit of the goat's cheese. 526 00:25:24,160 --> 00:25:25,680 A little bit of this. 527 00:25:28,280 --> 00:25:30,640 She's going to have to think about getting those plums in 528 00:25:30,640 --> 00:25:35,120 her candied sugar alcohol mix with spices. 529 00:25:35,120 --> 00:25:36,640 A bit of honey. 530 00:25:38,520 --> 00:25:39,960 And just loosen it down a bit. 531 00:25:41,680 --> 00:25:43,960 I don't know why you'd put milk into the cheese. 532 00:25:45,440 --> 00:25:47,080 Oh, she's cutting her plums up. 533 00:25:47,080 --> 00:25:49,560 They'll definitely cook as she's cut them up so small. 534 00:25:53,200 --> 00:25:55,560 You have five minutes, Chef, OK. 535 00:25:55,560 --> 00:25:57,680 MONICA GASPS 536 00:25:57,680 --> 00:25:59,520 They're so very burnt. 537 00:25:59,520 --> 00:26:01,800 Are they? Yeah. They're... 538 00:26:01,800 --> 00:26:03,920 Yeah. Definitely not good. 539 00:26:03,920 --> 00:26:05,360 Can you do some more? 540 00:26:06,920 --> 00:26:09,080 Oh, she's going to put another one on. OK. 541 00:26:11,080 --> 00:26:12,720 Got a couple of minutes. 542 00:26:12,720 --> 00:26:15,480 I'm just going to quickly strain off this syrup. 543 00:26:15,480 --> 00:26:18,680 A bit hot. It's nowhere near thick enough. 544 00:26:18,680 --> 00:26:21,760 Because the sugar did not caramelise properly. 545 00:26:21,760 --> 00:26:22,840 Don't burn the other cake. 546 00:26:22,840 --> 00:26:24,360 GIGGLES NERVOUSLY 547 00:26:22,840 --> 00:26:24,360 Thank you. 548 00:26:26,920 --> 00:26:29,000 Too late, Gregg, it's burnt. 549 00:26:30,320 --> 00:26:32,040 Right. Are you ready to plate up? 550 00:26:32,040 --> 00:26:33,520 I'm going to have to. 551 00:26:45,800 --> 00:26:47,920 Your time's up. You're done, Chef. 552 00:27:02,200 --> 00:27:03,760 Hi. 553 00:27:11,040 --> 00:27:14,960 Unfortunately, the Welsh cake is burnt, and does taste burnt. 554 00:27:14,960 --> 00:27:17,480 Yeah. Very embarrassed. 555 00:27:17,480 --> 00:27:19,400 You've got some very soft poached plums. 556 00:27:19,400 --> 00:27:20,800 You had a little bit of cream cheese, 557 00:27:20,800 --> 00:27:22,400 a bit of honey in there as well. 558 00:27:22,400 --> 00:27:25,400 And that would have been really nice if it had been just a bit thicker. 559 00:27:25,400 --> 00:27:28,400 I think this is just a classic case of you just not finding your rhythm. 560 00:27:29,440 --> 00:27:31,720 So you made a syrup, you added spices into it 561 00:27:31,720 --> 00:27:36,000 but that sugar did not caramelise before you added the alcohol to it. 562 00:27:36,000 --> 00:27:39,000 Then you poured water into it. That's not how you make a syrup. 563 00:27:39,000 --> 00:27:41,080 Lovely amount of cinnamon butter is going on in the Welsh cakes. 564 00:27:41,080 --> 00:27:43,200 But, of course, you burnt them. 565 00:27:43,200 --> 00:27:45,080 Twice. 566 00:27:45,080 --> 00:27:49,040 There's a big round coming next, and that's your food. 567 00:27:49,040 --> 00:27:51,720 We'll see you soon. Thank you very much. Thank you. 568 00:27:57,080 --> 00:27:58,720 Pretty mortified. 569 00:27:58,720 --> 00:28:02,200 I was distracted left, right, and centre. 570 00:28:02,200 --> 00:28:04,120 But it just all went wrong. 571 00:28:08,520 --> 00:28:13,320 Finally, it's 33-year-old head chef and father-of-two Ian 572 00:28:13,320 --> 00:28:15,480 who runs the restaurant kitchen 573 00:28:15,480 --> 00:28:18,760 at an award-winning wine estate in West Sussex. 574 00:28:18,760 --> 00:28:21,720 It's all about pairing the wines with the food. 575 00:28:21,720 --> 00:28:23,560 There's so much on our doorstep, it's absolutely incredible 576 00:28:23,560 --> 00:28:25,120 and I've got a beautiful kitchen garden 577 00:28:25,120 --> 00:28:26,920 that we can take some of our produce from, 578 00:28:26,920 --> 00:28:28,600 so, from spring through to summer. 579 00:28:28,600 --> 00:28:30,920 I'm quite a zero-waste approach to everything, 580 00:28:30,920 --> 00:28:33,600 so, even the peelings and stuff need to be used. 581 00:28:33,600 --> 00:28:36,240 I didn't start with a passion for food, I really didn't. 582 00:28:36,240 --> 00:28:37,880 As a child, I think I genuinely had a food phobia. 583 00:28:37,880 --> 00:28:40,200 I used to have a real problem with textures 584 00:28:40,200 --> 00:28:43,240 until the day that I became a KP. 585 00:28:43,240 --> 00:28:44,840 Then I was scared into trying new foods 586 00:28:44,840 --> 00:28:46,720 and it was a light-bulb moment. 587 00:28:46,720 --> 00:28:50,480 Cooking my own food and having to taste it just lit a fire in me. 588 00:28:52,840 --> 00:28:55,440 Ian, welcome. Made a Welsh cake before? 589 00:28:55,440 --> 00:28:57,160 Never. So this could be fun. 590 00:28:57,160 --> 00:28:59,840 20 minutes. Over to you, Ian. Thank you. 591 00:28:59,840 --> 00:29:03,000 Is there lard as well, is it? Yeah. Lovely. 592 00:29:05,400 --> 00:29:07,520 So I'm just going to rub my butter into the flour 593 00:29:07,520 --> 00:29:10,440 just to get a slightly sort of, sort of breadcrumb consistency. 594 00:29:10,440 --> 00:29:12,880 Then I'm going to add all my spices, 595 00:29:12,880 --> 00:29:15,760 my baking powder, my sugar, and probably an egg to bind it. 596 00:29:17,560 --> 00:29:20,120 Ian is cracking on with his dough already. 597 00:29:20,120 --> 00:29:22,520 Butter and flour. Lard. 598 00:29:22,520 --> 00:29:24,520 What made you become a chef? 599 00:29:24,520 --> 00:29:28,200 For me, it was either cheffing or acting, really. Cheffing came first. 600 00:29:28,200 --> 00:29:30,000 Bit of a show as well, you know, 601 00:29:30,000 --> 00:29:32,560 like, performing for people and doing nice food. 602 00:29:32,560 --> 00:29:33,960 Do you do any acting now? 603 00:29:33,960 --> 00:29:36,640 No. No acting now. No time. Not with two kids. 604 00:29:36,640 --> 00:29:38,560 How old are the children? Five and two. 605 00:29:38,560 --> 00:29:41,120 They both actually like to cook with me, which is quite sweet. 606 00:29:42,120 --> 00:29:44,000 I'm going to make a light caramel. 607 00:29:44,000 --> 00:29:46,280 Put my plums in, add some spices to it. 608 00:29:46,280 --> 00:29:48,440 Let them cook down. Take them out and then reduce the sauce. 609 00:29:50,160 --> 00:29:51,520 Seems very competent. 610 00:29:51,520 --> 00:29:54,760 I'm going to use all this juice that comes out as well. 611 00:29:54,760 --> 00:29:57,320 You've had five minutes. You've got 15 minutes left. 612 00:29:57,320 --> 00:30:00,200 These plums are not my friend at the moment. 613 00:30:00,200 --> 00:30:03,880 Ian is having real problems in getting the stone out of the fruit 614 00:30:03,880 --> 00:30:05,240 but just cut it into four. 615 00:30:07,400 --> 00:30:09,200 So, MasterChef - why? 616 00:30:09,200 --> 00:30:10,720 I think I needed to challenge myself. 617 00:30:10,720 --> 00:30:13,760 And I'm in a position where I can take time away from the kitchen. 618 00:30:13,760 --> 00:30:15,160 I've got a good team. 619 00:30:15,160 --> 00:30:16,960 Yeah? I didn't feel like I was abandoning them. 620 00:30:19,160 --> 00:30:20,720 That pan could be a bit hotter. 621 00:30:20,720 --> 00:30:23,120 The lumps of the sugar are not melting in. 622 00:30:23,120 --> 00:30:25,520 All right, so I'm going to place this one in first. 623 00:30:25,520 --> 00:30:26,960 Did he just put it in whole? 624 00:30:29,840 --> 00:30:31,560 Get some spices in there. 625 00:30:34,520 --> 00:30:36,360 So what's going on, on there? 626 00:30:36,360 --> 00:30:38,880 So I'm going to try and roast them and poach them 627 00:30:38,880 --> 00:30:40,160 in this light caramel. 628 00:30:40,160 --> 00:30:42,600 And then I'm going to add a bit of brandy, a splash of water, 629 00:30:42,600 --> 00:30:43,880 and I'm going to keep turning them 630 00:30:43,880 --> 00:30:47,240 so they're both poaching and basting in their own sauce. What, whole? 631 00:30:47,240 --> 00:30:48,680 I'm going to do that one whole 632 00:30:48,680 --> 00:30:51,280 and I'm going to do these unfortunate halves. 633 00:30:52,960 --> 00:30:56,240 Why would you put them skin-side down first? 634 00:30:56,240 --> 00:30:57,880 Smell incredible. 635 00:30:57,880 --> 00:30:59,960 That's going to blister. 636 00:31:04,240 --> 00:31:06,320 Caramel has now started setting. 637 00:31:06,320 --> 00:31:08,760 Oh, my goodness. It's a bit of a sticky mess. 638 00:31:10,840 --> 00:31:13,880 I've never seen poaching done this way. 639 00:31:13,880 --> 00:31:16,360 Now I'm going to get on to my cakes. 640 00:31:16,360 --> 00:31:19,160 I'm going to make them quite thin so they cook evenly on both sides. 641 00:31:19,160 --> 00:31:20,440 I don't want to do them too thick. 642 00:31:21,640 --> 00:31:24,200 Nice. Looks good. 643 00:31:24,200 --> 00:31:26,160 You've got six minutes left. 644 00:31:26,160 --> 00:31:29,800 Are you happy with these, Ian, these cakes? Yeah, I'm quite confident. 645 00:31:34,720 --> 00:31:37,920 So how are those plums looking? Terrible. Sorry. 646 00:31:39,200 --> 00:31:41,360 They're looking a bit more like stewed plums. 647 00:31:43,560 --> 00:31:45,960 Too doughy, too raw, I think. 648 00:31:45,960 --> 00:31:49,800 Two soft. Careful, careful. Gentle. Just leave them! Just leave. 649 00:31:49,800 --> 00:31:52,080 Just leave...leave them! 650 00:31:53,320 --> 00:31:54,920 You've got three minutes. Yes, Chef. 651 00:31:57,760 --> 00:31:59,000 A bit too sweet. 652 00:32:02,120 --> 00:32:03,840 Are you OK? Get a bit of colour on them? 653 00:32:03,840 --> 00:32:05,960 Yeah. Colour is not the problem. 654 00:32:05,960 --> 00:32:09,520 The actual inside being too doughy is the actual problem. 655 00:32:09,520 --> 00:32:10,600 He's not happy. 656 00:32:11,680 --> 00:32:15,080 You've only got a minute, Ian. Right. 657 00:32:15,080 --> 00:32:17,240 You're going to have to think about plating up. 658 00:32:18,880 --> 00:32:20,520 I hope they cook through. 659 00:32:21,920 --> 00:32:23,440 He's got some nice colour on them, at least. 660 00:32:28,680 --> 00:32:30,960 Cheese? Yes, Chef. 661 00:32:32,520 --> 00:32:35,160 I like that he grated the Cheddar like it was Parmesan. 662 00:32:36,080 --> 00:32:38,520 Your time's up. Take a breath. Thank you. 663 00:32:51,880 --> 00:32:54,320 Your Welsh cake's not cooked, which you identified. 664 00:32:54,320 --> 00:32:56,920 You were cutting them out, and then you were working it. 665 00:32:56,920 --> 00:32:59,120 The more you keep kneading it, the tougher it becomes 666 00:32:59,120 --> 00:33:00,920 which means it's a little bit more difficult to cook. 667 00:33:00,920 --> 00:33:03,120 The plum cookery isn't right. 668 00:33:03,120 --> 00:33:07,320 How do you cook plums in so much sugar 669 00:33:07,320 --> 00:33:09,480 and retain the sourness of the plum? 670 00:33:10,640 --> 00:33:11,880 They're so sour! 671 00:33:11,880 --> 00:33:13,680 And you can grate as much cheese over that as you like, 672 00:33:13,680 --> 00:33:15,440 that ain't going to make it... It's covering it up. 673 00:33:15,440 --> 00:33:17,280 ..it ain't going to make an ounce of difference. 674 00:33:19,120 --> 00:33:21,240 The syrup to make a caramel, you can do that. 675 00:33:21,240 --> 00:33:22,640 But you put the plums in 676 00:33:22,640 --> 00:33:24,600 and then straight away the caramel 677 00:33:24,600 --> 00:33:26,040 just set around the plum. 678 00:33:26,040 --> 00:33:27,120 You had to poach them. 679 00:33:27,120 --> 00:33:28,560 It wasn't a poaching liquid. 680 00:33:28,560 --> 00:33:29,600 But you kept your cool. 681 00:33:29,600 --> 00:33:30,880 You didn't panic, all right. 682 00:33:30,880 --> 00:33:32,640 Now that can take you quite a way. 683 00:33:32,640 --> 00:33:34,920 Look forward to seeing you in the next round. Thank you, Ian. 684 00:33:34,920 --> 00:33:36,240 Thank you. 685 00:33:39,480 --> 00:33:40,680 It could have gone a lot better 686 00:33:40,680 --> 00:33:42,920 but the game plan now is to blow them out of the water 687 00:33:42,920 --> 00:33:44,680 with the stuff that I like to cook. 688 00:33:44,680 --> 00:33:46,720 Got to try and pull it back somehow. 689 00:33:47,880 --> 00:33:49,600 Nobody actually smashed it. No. 690 00:33:49,600 --> 00:33:51,440 Everybody had some issues. 691 00:33:51,440 --> 00:33:54,840 It's their food next. Dig deep and have no fear. 692 00:34:15,159 --> 00:34:18,000 Chefs, welcome back. Great to see you again. 693 00:34:18,000 --> 00:34:21,480 There were issues in the skills. That's to be expected. 694 00:34:21,480 --> 00:34:23,000 Leave that aside. 695 00:34:23,000 --> 00:34:25,639 This is where the competition really kicks off 696 00:34:25,639 --> 00:34:28,440 and when you start to fight to stay in it. 697 00:34:28,440 --> 00:34:31,480 This is your signature two-course menu, 698 00:34:31,480 --> 00:34:36,800 your chance to really showcase your talent, your style. 699 00:34:36,800 --> 00:34:39,520 At the end of this, two of you will be leaving the competition 700 00:34:39,520 --> 00:34:44,040 but two of you will become MasterChef quarterfinalists. 701 00:34:44,040 --> 00:34:45,480 90 minutes. Off you go. 702 00:34:54,360 --> 00:34:57,560 I'm hoping to showcase flavour swaps and alternatives 703 00:34:57,560 --> 00:35:00,160 with things that are on our doorstep, 704 00:35:00,160 --> 00:35:04,800 changing thoughts and attitudes around sourcing food. 705 00:35:04,800 --> 00:35:06,960 This is Alexanders, 706 00:35:06,960 --> 00:35:08,480 a weed introduced into the UK 707 00:35:08,480 --> 00:35:10,600 in Roman times from the Canary Islands. 708 00:35:10,600 --> 00:35:12,320 But now it's so aggressive and invasive 709 00:35:12,320 --> 00:35:14,680 that it's absolutely taking over everywhere. 710 00:35:14,680 --> 00:35:17,440 But the stalks you can use just like celery in your cooking. 711 00:35:17,440 --> 00:35:19,800 The leaves taste just like parsley 712 00:35:19,800 --> 00:35:22,760 so I'm trying to show it off. Fascinating. 713 00:35:24,040 --> 00:35:25,560 Pippa's food is all about the ethos. 714 00:35:25,560 --> 00:35:28,640 She's someone who wants to eat locally as much as possible. 715 00:35:28,640 --> 00:35:30,960 Pippa's main course - glazed celeriac 716 00:35:30,960 --> 00:35:33,600 which she cooks as fondants. Interesting. 717 00:35:33,600 --> 00:35:35,240 Applewood-smoked celeriac puree. 718 00:35:35,240 --> 00:35:36,520 She's basically made the puree, 719 00:35:36,520 --> 00:35:39,640 and then she's just putting the smoke into a bowl of the celeriac. 720 00:35:39,640 --> 00:35:42,040 We want to taste the smoke. 721 00:35:42,040 --> 00:35:44,640 Pippa is using the Alexander weed to deep fry 722 00:35:44,640 --> 00:35:46,720 to bring some texture to her dish... 723 00:35:46,720 --> 00:35:50,880 This is going to be like a little translucent garnish for my celeriac. 724 00:35:50,880 --> 00:35:53,600 ..as well as to decorate it with some oil. 725 00:35:53,600 --> 00:35:55,800 Very earthy, parsley-like flavours through it 726 00:35:55,800 --> 00:35:59,360 and that's going to work wonders with her celeriac. 727 00:36:00,640 --> 00:36:04,400 And the dessert is strawberries and cream, but gone wild. 728 00:36:04,400 --> 00:36:07,040 Why? So, there's, like, a meadowsweet cream. 729 00:36:07,040 --> 00:36:08,960 So I'm using meadowsweet instead of almonds 730 00:36:08,960 --> 00:36:10,680 because I love almonds but they don't grow here. 731 00:36:10,680 --> 00:36:15,000 I'm doing a coconut oil but it's fig leaf because we've got no coconuts. 732 00:36:15,000 --> 00:36:19,560 I'm doing a granola-ish - quinoa, hemp, oats 733 00:36:19,560 --> 00:36:22,520 and then there's strawberries in the bottom. OK. Yeah. Wow. 734 00:36:24,920 --> 00:36:27,760 It sounds delicious. The granola hopefully has got 735 00:36:27,760 --> 00:36:29,920 great texture to it which will work well 736 00:36:29,920 --> 00:36:31,600 with the cream and the strawberries. 737 00:36:31,600 --> 00:36:34,240 I really love the idea of the fig leaf oil, 738 00:36:34,240 --> 00:36:37,640 the meadowsweet being the replacement for almonds. 739 00:36:37,640 --> 00:36:39,320 It's just beautiful ingredients, 740 00:36:39,320 --> 00:36:41,640 and I think we're going to be in for something really different. 741 00:36:41,640 --> 00:36:43,000 You've had 20 minutes. 742 00:36:45,520 --> 00:36:47,960 Everything's riding on the next cook. 743 00:36:47,960 --> 00:36:51,280 But I don't want to aim for something that is not achievable. 744 00:36:51,280 --> 00:36:55,160 I want to be able to create something, execute it really well. 745 00:36:55,160 --> 00:36:56,840 If it's done right, it's going to be really good. 746 00:37:00,320 --> 00:37:02,360 Rachide, how are you feeling now, Chef? 747 00:37:02,360 --> 00:37:03,920 Er, feeling fairly confident. 748 00:37:03,920 --> 00:37:06,560 I've got to keep on moving. 749 00:37:06,560 --> 00:37:08,280 Are you a naturally cheery soul? 750 00:37:08,280 --> 00:37:12,040 Yes, I am. I always smile as well when I'm under a lot of pressure. 751 00:37:12,040 --> 00:37:13,080 What are you cooking? 752 00:37:13,080 --> 00:37:15,200 It's chicken cooked on the crown 753 00:37:15,200 --> 00:37:19,200 with gnocchi, in a wild garlic sauce, and morel mushrooms. 754 00:37:19,200 --> 00:37:21,120 The flavours work really well 755 00:37:21,120 --> 00:37:23,400 and I'll be happy for you guys to try this. 756 00:37:27,320 --> 00:37:29,920 Cooking the birds on the crown, as we know, 757 00:37:29,920 --> 00:37:32,600 is a great way to do this because it just retains all the flavour, 758 00:37:32,600 --> 00:37:34,240 all the moisture. 759 00:37:36,360 --> 00:37:37,960 We have potato gnocchi. 760 00:37:37,960 --> 00:37:40,760 The potatoes need to be baked. He's got to make sure they cook properly. 761 00:37:42,200 --> 00:37:44,800 It needs to be a smooth texture. 762 00:37:44,800 --> 00:37:46,640 You don't want lumps through it. 763 00:37:49,800 --> 00:37:51,760 The most important thing about morels is make sure 764 00:37:51,760 --> 00:37:52,880 they're perfectly washed. 765 00:37:52,880 --> 00:37:56,560 They do hide lots of little grit on the inside. 766 00:37:56,560 --> 00:37:58,760 Wild garlic, vibrant. Want to taste the flavour. 767 00:37:58,760 --> 00:38:01,000 Little bit of cream in there. 768 00:38:02,200 --> 00:38:03,800 Of course, these flavours work beautifully. 769 00:38:03,800 --> 00:38:05,280 It's just execution is going to be the key. 770 00:38:08,400 --> 00:38:11,280 And my second dish is a cranachan tart. 771 00:38:11,280 --> 00:38:14,240 Cranachan is a Scottish version of an Eton mess 772 00:38:14,240 --> 00:38:15,760 and I'm putting it in a tart form. 773 00:38:16,840 --> 00:38:20,000 I would imagine there would be a few Scottish people 774 00:38:20,000 --> 00:38:23,240 very upset that you called it a Scottish Eton mess. 775 00:38:23,240 --> 00:38:26,520 Well, er, that would probably be an interpretation. 776 00:38:26,520 --> 00:38:28,640 What are you doing to it? So, raspberry jam at the bottom, 777 00:38:28,640 --> 00:38:30,040 set honey custard. 778 00:38:30,040 --> 00:38:32,440 A Scotch whisky vanilla Chantilly. 779 00:38:32,440 --> 00:38:35,520 And then, I'm doing, like, an oat and nut praline. 780 00:38:35,520 --> 00:38:39,000 In a pastry case? Yeah, I wanted to do, like, a nice take on something 781 00:38:39,000 --> 00:38:42,920 that was known rather than try and reinvent the wheel. 782 00:38:42,920 --> 00:38:45,800 I haven't been to Scotland to try the cranachan 783 00:38:45,800 --> 00:38:48,880 but I have Scottish friends and they say lovely things about it. 784 00:38:50,440 --> 00:38:52,520 So it's a raspberry tart. 785 00:38:52,520 --> 00:38:54,480 It's no longer a cranachan. 786 00:38:54,480 --> 00:38:57,600 But I do like the sound of this dessert. 787 00:38:57,600 --> 00:39:02,600 Flavours of cranachan - custard, whisky, raspberries. 788 00:39:02,600 --> 00:39:05,760 Rachide's got to make sure the custard is cooked 789 00:39:05,760 --> 00:39:07,000 and set in the tart 790 00:39:07,000 --> 00:39:09,680 because if that's not set, there could be an issue. 791 00:39:10,880 --> 00:39:12,840 Chefs, you're halfway. 792 00:39:12,840 --> 00:39:14,520 You've got 45 minutes left. 793 00:39:17,440 --> 00:39:21,080 Rachide has made his first batch of pastry. He's not happy with it. 794 00:39:21,080 --> 00:39:24,400 He's had to start again. I hope that's not going to set him back. 795 00:39:27,440 --> 00:39:30,400 How long would they normally bake for? 45 minutes. 796 00:39:30,400 --> 00:39:32,760 Right. So you are right to the wire. Yeah. 797 00:39:33,880 --> 00:39:36,560 How confident are you we're going to get a dessert? 798 00:39:36,560 --> 00:39:38,120 Oh, I'm confident you're going to get a dessert. 799 00:39:40,560 --> 00:39:42,120 I am slightly concerned. 800 00:39:49,080 --> 00:39:52,000 I'd really like to, yeah, go quite far in this competition. 801 00:39:54,080 --> 00:39:55,760 I just want to make my kids proud. 802 00:39:55,760 --> 00:39:57,920 I think that's just a cliche thing that a dad can say. 803 00:39:57,920 --> 00:40:01,760 But, no, to make my family proud would be... Would be good. 804 00:40:07,160 --> 00:40:09,600 Ian, tell us, what are you making? 805 00:40:09,600 --> 00:40:12,480 My first course is a hake with cauliflower veloute, 806 00:40:12,480 --> 00:40:15,440 burnt cauliflower puree, fennel and curry oil. 807 00:40:15,440 --> 00:40:18,600 And then my dessert is a baked toffee apple 808 00:40:18,600 --> 00:40:22,400 with bacon and hazelnut crumb and blackberry ice cream. 809 00:40:22,400 --> 00:40:24,160 Why are you adding bacon? 810 00:40:24,160 --> 00:40:25,280 It just brings a saltiness to it. 811 00:40:25,280 --> 00:40:27,520 I think it works really well. It's been well received. 812 00:40:27,520 --> 00:40:29,160 Why these two dishes? 813 00:40:29,160 --> 00:40:31,440 I think it's flavours that I like to eat, basically. 814 00:40:31,440 --> 00:40:34,280 Cauliflower and curry is a match made in heaven. 815 00:40:34,280 --> 00:40:36,600 And I really like apples in a dessert. 816 00:40:36,600 --> 00:40:38,360 Apples and blackberry go hand-in-hand, I think. 817 00:40:41,800 --> 00:40:43,120 Ian's hake main course, 818 00:40:43,120 --> 00:40:45,160 flavours of cauliflower and curry. 819 00:40:45,160 --> 00:40:47,600 CLICKS TONGUE 820 00:40:45,160 --> 00:40:47,600 One of my favourites! 821 00:40:49,680 --> 00:40:51,760 Hake is a very fragile fish. 822 00:40:51,760 --> 00:40:54,720 Overcook it, it will fall apart. 823 00:40:54,720 --> 00:40:56,640 Cauliflower is a great carrier of flavour 824 00:40:56,640 --> 00:40:59,240 so it's the right choice for the hake. 825 00:40:59,240 --> 00:41:01,360 Puree - a beautiful, smooth, velvety 826 00:41:01,360 --> 00:41:03,480 veloute, almost soup-like in a way. 827 00:41:05,080 --> 00:41:07,440 Ian nearly made toffee plums in his Skills Test 828 00:41:07,440 --> 00:41:10,400 but now he's making a toffee apple for dessert. 829 00:41:10,400 --> 00:41:12,600 He's cut the apples top and bottom. 830 00:41:12,600 --> 00:41:16,120 Letting them absorb the caramel as they're cooking through. 831 00:41:16,120 --> 00:41:18,120 Bacon and hazelnut crumb! 832 00:41:19,440 --> 00:41:23,040 Hopefully it is just the saltiness that he brings to it 833 00:41:23,040 --> 00:41:25,120 because too much bacon could ruin this dessert. 834 00:41:27,320 --> 00:41:29,160 30 minutes remain. 835 00:41:30,600 --> 00:41:32,720 Cristina's menu is flavours of Nigeria. 836 00:41:32,720 --> 00:41:36,680 A hot pepper soup which is slightly smoked, which is more like a broth. 837 00:41:36,680 --> 00:41:38,440 My grandma always made this for me. 838 00:41:38,440 --> 00:41:39,640 When I went to Nigeria, 839 00:41:39,640 --> 00:41:41,600 I wasn't very used to eating Nigerian food 840 00:41:41,600 --> 00:41:44,120 because I was born in Italy and raised in Italy, obviously, 841 00:41:44,120 --> 00:41:45,960 so it has a lot of flavours inside. 842 00:41:45,960 --> 00:41:49,760 Got lemongrass, lime leaf, some veg 843 00:41:49,760 --> 00:41:51,680 and a lot of spices. 844 00:41:51,680 --> 00:41:53,280 She always used to use this soup 845 00:41:53,280 --> 00:41:56,440 to make me kind of get used to the kind of African food. 846 00:41:57,520 --> 00:42:00,520 She's doing catfish, which I don't think I've had before, pan-fried. 847 00:42:00,520 --> 00:42:02,000 Steamed plantain, yam. 848 00:42:02,000 --> 00:42:05,880 The three of them are going to come together to be wrapped in nori. 849 00:42:05,880 --> 00:42:09,040 And then she's pouring on the pepper soup. 850 00:42:09,040 --> 00:42:12,720 There's over 25 ingredients just in this soup. 851 00:42:12,720 --> 00:42:15,640 That excites me. I love trying new food. 852 00:42:17,720 --> 00:42:20,280 My dessert is going to be a chestnut puff-puff. 853 00:42:20,280 --> 00:42:22,840 Puff-puff is a kind of doughnut. It's a very Nigerian dessert. 854 00:42:22,840 --> 00:42:25,760 We have that normally during a celebration. 855 00:42:25,760 --> 00:42:29,440 A puff-puff filled in with Camembert and walnuts 856 00:42:29,440 --> 00:42:31,960 because I like a little bit of cheese in my dessert. 857 00:42:31,960 --> 00:42:35,560 Then I'm going to have some white chocolate and coconut on the side - 858 00:42:35,560 --> 00:42:37,440 coconut and chestnut sorbet. 859 00:42:37,440 --> 00:42:39,240 I hope you do manage to get it all done 860 00:42:39,240 --> 00:42:40,840 because it sounds like a lot of work. 861 00:42:40,840 --> 00:42:42,240 I'm going to push myself a little bit more 862 00:42:42,240 --> 00:42:44,320 to show you that I can have a little bit of experience 863 00:42:44,320 --> 00:42:46,640 but I have got a lot of passion for food. 864 00:42:47,960 --> 00:42:50,480 It sounds very interesting and quite unusual. 865 00:42:50,480 --> 00:42:52,600 I love the idea of puff-puff. 866 00:42:52,600 --> 00:42:55,280 She's made a batter, it's going to aerate, 867 00:42:55,280 --> 00:42:57,880 and then she's going to cook those off in a deep fat fryer, 868 00:42:57,880 --> 00:43:01,360 cool them down before she fills them with the Camembert and walnut. 869 00:43:01,360 --> 00:43:05,640 Cristina is making a chestnut sorbet and a coconut sorbet. 870 00:43:07,360 --> 00:43:11,800 A chestnut sorbet, white chocolate...hm. Camembert? 871 00:43:11,800 --> 00:43:15,440 It's quite a lot of flavours that you don't necessarily see together. 872 00:43:15,440 --> 00:43:17,600 I'm a little bit unsure. 873 00:43:18,920 --> 00:43:21,360 These are the dishes that are very, very close to my heart 874 00:43:21,360 --> 00:43:26,440 but show technique and obviously taste at the same time. 875 00:43:26,440 --> 00:43:28,000 You have just five minutes. 876 00:43:31,360 --> 00:43:33,080 I'm a little bit behind right now 877 00:43:33,080 --> 00:43:35,080 but I'm going to push in as much as I can. 878 00:43:37,240 --> 00:43:38,600 I think it's OK. 879 00:43:39,680 --> 00:43:42,880 You've got to get stuff on a plate. You've got nothing right now. 880 00:43:42,880 --> 00:43:44,280 Bring it all together now. 881 00:43:48,480 --> 00:43:50,960 Everybody, you've got a minute. Get it on a plate right now. 882 00:43:56,240 --> 00:43:58,320 Those tarts are no good. 883 00:43:58,320 --> 00:44:01,120 I'm just going to do a cranachan - not on a tart. 884 00:44:06,720 --> 00:44:08,760 That's it. Stop! 885 00:44:08,760 --> 00:44:10,280 Time's up, everybody. Well done. 886 00:44:18,800 --> 00:44:21,920 First up is freelance chef Pippa 887 00:44:21,920 --> 00:44:24,440 with a signature main course of roasted celeriac 888 00:44:24,440 --> 00:44:26,840 caramelised in apple port 889 00:44:26,840 --> 00:44:29,160 with smoked apple puree, 890 00:44:29,160 --> 00:44:30,960 pickled celeriac, 891 00:44:30,960 --> 00:44:33,120 vintage Cheddar sauce, 892 00:44:33,120 --> 00:44:35,440 Alexander leaf crisps, 893 00:44:35,440 --> 00:44:37,000 Alexander leaf oil, 894 00:44:37,000 --> 00:44:38,480 and a cheese crumb. 895 00:44:45,160 --> 00:44:46,640 The cooking of the celeriac is spot-on. 896 00:44:46,640 --> 00:44:49,600 A little bit of texture with the smoked puree 897 00:44:49,600 --> 00:44:52,160 and that cheese, the tanginess of it, 898 00:44:52,160 --> 00:44:53,520 I'm really enjoying it. 899 00:44:53,520 --> 00:44:55,880 The Alexander, I think you could have been more brave. 900 00:44:55,880 --> 00:45:00,440 Pack it full of that stuff so we can taste it and it makes a difference. 901 00:45:00,440 --> 00:45:02,920 But a good start. Thank you. Thank you. 902 00:45:04,200 --> 00:45:07,600 I really like the woodiness that you've got from that celeriac 903 00:45:07,600 --> 00:45:10,800 with the sweetness around it that is like apple. 904 00:45:10,800 --> 00:45:12,840 And I get a little bit of pickling. 905 00:45:12,840 --> 00:45:16,360 I get a little bit of burnt flavour as well. 906 00:45:16,360 --> 00:45:20,000 It's a very, very enjoyable and fascinating dish. 907 00:45:20,000 --> 00:45:21,360 OK. 908 00:45:21,360 --> 00:45:22,840 I like the combinations, I like the flavours, 909 00:45:22,840 --> 00:45:25,680 I like the textures, I like the acidity, the crispness. 910 00:45:25,680 --> 00:45:27,360 You have a very unique philosophy with food 911 00:45:27,360 --> 00:45:29,560 and that's a very enjoyable story. 912 00:45:29,560 --> 00:45:31,600 I appreciate that. 913 00:45:31,600 --> 00:45:35,320 Pippa's dessert is her take on strawberries and cream - 914 00:45:35,320 --> 00:45:37,040 wild strawberries infused 915 00:45:37,040 --> 00:45:38,720 in fermented elderflower 916 00:45:38,720 --> 00:45:41,040 with a five-seed granola, 917 00:45:41,040 --> 00:45:42,360 meadowsweet cream 918 00:45:42,360 --> 00:45:43,600 and a fig leaf oil. 919 00:45:49,840 --> 00:45:51,200 That was absolutely sensational. 920 00:45:52,560 --> 00:45:53,800 The strawberries are delicious. 921 00:45:53,800 --> 00:45:54,960 The meadowsweet cream 922 00:45:54,960 --> 00:45:56,040 I absolutely adore. 923 00:45:56,040 --> 00:45:57,480 And I think the salty little granola 924 00:45:57,480 --> 00:45:58,960 base at the bottom is just fabulous. 925 00:45:58,960 --> 00:46:00,320 I'm really impressed. 926 00:46:01,480 --> 00:46:03,120 The star of it for me is getting 927 00:46:03,120 --> 00:46:04,760 some of that fig leaf flavour. 928 00:46:04,760 --> 00:46:07,120 I love that kind of coconut, 929 00:46:07,120 --> 00:46:08,800 almost vanilla mix 930 00:46:08,800 --> 00:46:10,440 and I think it's wonderful. 931 00:46:10,440 --> 00:46:12,320 I am thoroughly enjoying that. 932 00:46:12,320 --> 00:46:14,120 It's a really tasty bowl 933 00:46:14,120 --> 00:46:16,160 of strawberries and cream 934 00:46:16,160 --> 00:46:18,280 with the oats here, and there is 935 00:46:18,280 --> 00:46:20,600 very much a great representation 936 00:46:20,600 --> 00:46:23,560 of the style of food that you do. 937 00:46:23,560 --> 00:46:25,960 That's what signature dishes are about. 938 00:46:25,960 --> 00:46:27,360 Thank you. 939 00:46:29,400 --> 00:46:33,800 I'm really grateful they understood what I was trying to portray. 940 00:46:33,800 --> 00:46:35,480 That means the world. 941 00:46:35,480 --> 00:46:37,760 There's a lot more invasive weeds out there! 942 00:46:40,160 --> 00:46:42,960 Senior sous-chef Rachide has served 943 00:46:42,960 --> 00:46:44,800 roasted chicken breast 944 00:46:44,800 --> 00:46:47,480 with gnocchi in a wild garlic sauce, 945 00:46:47,480 --> 00:46:50,120 braised morels, and asparagus. 946 00:46:56,840 --> 00:46:58,840 The chicken's got nice seasoning across the skin. 947 00:46:58,840 --> 00:47:01,880 Gnocchi - I like the little bit of 948 00:47:01,880 --> 00:47:03,560 Parmesan you got through there, 949 00:47:03,560 --> 00:47:04,880 giving that saltiness. 950 00:47:04,880 --> 00:47:07,000 But those luxury mushrooms 951 00:47:07,000 --> 00:47:08,120 are gritty. 952 00:47:09,520 --> 00:47:11,600 Morel is one of the tricky mushrooms to get right 953 00:47:11,600 --> 00:47:13,160 because it has little hidden pockets where it holds in 954 00:47:13,160 --> 00:47:16,280 grit of the soil, and they become very unpleasant to eat. 955 00:47:16,280 --> 00:47:17,640 It is rushed. 956 00:47:17,640 --> 00:47:19,680 The gnocchi has not got that lovely 957 00:47:19,680 --> 00:47:21,720 texture we so love about gnocchi, 958 00:47:21,720 --> 00:47:23,280 and that's just a shame. 959 00:47:24,400 --> 00:47:25,600 The sauce isn't right. 960 00:47:25,600 --> 00:47:26,880 It's not binding together. 961 00:47:26,880 --> 00:47:28,760 It's a bit runny and wishy-washy. 962 00:47:28,760 --> 00:47:30,640 There is so much potential here 963 00:47:30,640 --> 00:47:32,760 but you should just calm down a bit. 964 00:47:34,240 --> 00:47:36,480 Rachide's dessert is based on 965 00:47:36,480 --> 00:47:38,560 a Scottish cranachan. 966 00:47:38,560 --> 00:47:40,320 It's missing a vital element. 967 00:47:40,320 --> 00:47:43,480 I basically didn't get the tart case right. 968 00:47:43,480 --> 00:47:45,640 He serves set vanilla custard, 969 00:47:45,640 --> 00:47:47,040 raspberry jam, 970 00:47:47,040 --> 00:47:50,040 Scottish whisky Chantilly cream, 971 00:47:50,040 --> 00:47:51,480 walnut and oat praline, 972 00:47:51,480 --> 00:47:52,960 and fresh raspberries. 973 00:47:59,080 --> 00:48:00,840 I'm sorry you didn't get it into your tart case 974 00:48:00,840 --> 00:48:02,240 because that was the dessert you wanted. 975 00:48:02,240 --> 00:48:04,760 That doesn't work for me because it's just too sweet. 976 00:48:04,760 --> 00:48:07,120 I do get the heat of whisky 977 00:48:07,120 --> 00:48:10,440 but praline, custard, and the raspberry jam, 978 00:48:10,440 --> 00:48:14,200 it's just getting sugar on sugar on sugar. 979 00:48:14,200 --> 00:48:17,000 The custard, the cream, the raspberry puree at the bottom. 980 00:48:17,000 --> 00:48:19,000 There's no texture to it whatsoever, in a sense, 981 00:48:19,000 --> 00:48:20,440 it's just lost, unfortunately. 982 00:48:21,640 --> 00:48:24,040 That tart case, I saw it in the oven and I thought 983 00:48:24,040 --> 00:48:26,160 you were going to smash it up and make that into your crumble 984 00:48:26,160 --> 00:48:28,240 but you just swapped your head. 985 00:48:28,240 --> 00:48:29,960 You have to turn it into a positive 986 00:48:29,960 --> 00:48:31,000 especially when you've got 987 00:48:31,000 --> 00:48:32,240 the opportunity to do it there. 988 00:48:34,400 --> 00:48:36,760 I kind of choked under pressure. 989 00:48:37,760 --> 00:48:39,120 I definitely let myself down. 990 00:48:40,960 --> 00:48:43,120 Head chef Ian's main is roasted hake 991 00:48:43,120 --> 00:48:45,840 with a burnt cauliflower puree 992 00:48:45,840 --> 00:48:48,080 and toasted buckwheat, 993 00:48:48,080 --> 00:48:49,840 Savoy cabbage, 994 00:48:49,840 --> 00:48:53,000 poached fennel, cauliflower veloute 995 00:48:53,000 --> 00:48:54,360 and a curry oil. 996 00:49:02,760 --> 00:49:04,200 My fish is nicely seasoned. 997 00:49:04,200 --> 00:49:05,880 It is just flaking away. 998 00:49:05,880 --> 00:49:07,480 The burnt cauliflower puree 999 00:49:07,480 --> 00:49:08,800 has got the bitterness 1000 00:49:08,800 --> 00:49:10,560 and it works really well with the buckwheat you've got on it. 1001 00:49:10,560 --> 00:49:12,680 The fennel, there is still texture 1002 00:49:12,680 --> 00:49:13,840 to it. It's tasty. 1003 00:49:13,840 --> 00:49:16,040 I've got a really nicely cooked piece of fish. 1004 00:49:16,040 --> 00:49:18,640 Cauliflower underneath that's well made. 1005 00:49:18,640 --> 00:49:20,480 The oil, a little bit of spice. 1006 00:49:20,480 --> 00:49:22,600 It's good brasserie cookery. 1007 00:49:22,600 --> 00:49:24,680 You know what? You can get good food in brasseries. 1008 00:49:24,680 --> 00:49:26,120 For me, this is exactly what that dish is. 1009 00:49:26,120 --> 00:49:27,360 Your fish is nicely cooked. 1010 00:49:27,360 --> 00:49:29,040 The oil is nice and vibrant. 1011 00:49:29,040 --> 00:49:31,120 But your fennel is not peeled. 1012 00:49:31,120 --> 00:49:32,760 It's big, it's chunky. 1013 00:49:32,760 --> 00:49:35,320 The cabbage definitely needs a little bit more cooking. 1014 00:49:35,320 --> 00:49:37,520 There's refinement missing within it. 1015 00:49:37,520 --> 00:49:38,880 For his dessert, 1016 00:49:38,880 --> 00:49:41,560 Ian has baked a caramelised apple 1017 00:49:41,560 --> 00:49:42,640 and served it with 1018 00:49:42,640 --> 00:49:44,280 a bacon and hazelnut crumb, 1019 00:49:44,280 --> 00:49:45,800 pickled blackberries 1020 00:49:45,800 --> 00:49:47,120 and a toffee sauce. 1021 00:49:47,120 --> 00:49:49,080 Are we missing something? 1022 00:49:49,080 --> 00:49:51,440 It's missing the blackberry ice cream. 1023 00:49:58,480 --> 00:50:00,080 The apple is beautifully cooked and caramelised. 1024 00:50:00,080 --> 00:50:02,240 You took a lot of time and care to caramelise that. 1025 00:50:02,240 --> 00:50:05,680 I watched you in the oven. You kept turning them over, basting them. 1026 00:50:05,680 --> 00:50:07,560 The blackberries on top, they work. 1027 00:50:07,560 --> 00:50:09,520 One thing I was really looking forward to is the bacon. 1028 00:50:09,520 --> 00:50:11,840 It was in the crumble and I can't really taste it at all, 1029 00:50:11,840 --> 00:50:13,440 which is a shame. 1030 00:50:14,520 --> 00:50:16,000 It reminds me very much of 1031 00:50:16,000 --> 00:50:17,960 an apple and blackberry crumble. 1032 00:50:17,960 --> 00:50:20,280 That oaty kind of nutty crunch 1033 00:50:20,280 --> 00:50:22,800 and the soft apple. It's lovely. 1034 00:50:23,800 --> 00:50:24,880 I very much wish 1035 00:50:24,880 --> 00:50:26,680 I had the ice cream as well. 1036 00:50:26,680 --> 00:50:28,840 You have great flavours on this dessert. 1037 00:50:28,840 --> 00:50:30,200 I love the toffee sauce you've got. 1038 00:50:30,200 --> 00:50:33,160 I think more of it would be great because it's so delicious 1039 00:50:33,160 --> 00:50:34,600 and it just brings it all together. 1040 00:50:34,600 --> 00:50:37,160 And I think that puree would have also just really 1041 00:50:37,160 --> 00:50:39,280 enhanced the use of your blackberry. 1042 00:50:40,480 --> 00:50:42,600 Yeah, just frustrated. 1043 00:50:42,600 --> 00:50:45,920 I think I just needed to refine it slightly. 1044 00:50:45,920 --> 00:50:47,840 A lot tougher in that kitchen than I thought it would be. 1045 00:50:47,840 --> 00:50:51,400 Finally, inspired by her Nigerian heritage 1046 00:50:51,400 --> 00:50:53,560 is chef de partie Cristina 1047 00:50:53,560 --> 00:50:55,320 who is serving a terrine 1048 00:50:55,320 --> 00:50:57,000 of pan-fried catfish, 1049 00:50:57,000 --> 00:50:59,480 steamed yam and plantain 1050 00:50:59,480 --> 00:51:01,600 wrapped in nori seaweed sheets 1051 00:51:01,600 --> 00:51:03,440 topped with steamed crab 1052 00:51:03,440 --> 00:51:05,560 and caviar and finished 1053 00:51:05,560 --> 00:51:07,360 with a hot pepper broth. 1054 00:51:14,280 --> 00:51:16,040 I cannot stay away from that broth. 1055 00:51:16,040 --> 00:51:17,800 That almost honey sweetness that 1056 00:51:17,800 --> 00:51:19,520 very quickly gives way to pepper 1057 00:51:19,520 --> 00:51:21,400 which very quickly gives way to 1058 00:51:21,400 --> 00:51:23,720 chilli, is absolutely delightful. 1059 00:51:25,120 --> 00:51:27,840 Plantain and yam, I've had them many, many times in this kitchen, 1060 00:51:27,840 --> 00:51:29,800 but I've never had them as good as this. 1061 00:51:29,800 --> 00:51:31,040 And wrapped in the seaweed, 1062 00:51:31,040 --> 00:51:34,000 I think that's a really lovely idea. 1063 00:51:34,000 --> 00:51:36,600 The fish is sort of getting lost in there 1064 00:51:36,600 --> 00:51:40,400 so I think maybe a bigger piece of fish within that 1065 00:51:40,400 --> 00:51:42,000 would make this even better. 1066 00:51:42,000 --> 00:51:44,600 But the crab and then the saltiness 1067 00:51:44,600 --> 00:51:46,880 of the caviar on the top there, 1068 00:51:46,880 --> 00:51:49,360 it is quite delightful. 1069 00:51:50,760 --> 00:51:54,200 Cristina's dessert is a chestnut puff-puff 1070 00:51:54,200 --> 00:51:56,160 with Camembert and walnuts, 1071 00:51:56,160 --> 00:51:57,760 white chocolate and coconut 1072 00:51:57,760 --> 00:51:59,920 dipped in a charcoal glaze, 1073 00:51:59,920 --> 00:52:02,120 and a sherry and chestnut sauce. 1074 00:52:06,600 --> 00:52:10,360 Inside that doughnutty affair is cheese. Yeah. 1075 00:52:10,360 --> 00:52:13,320 No, I've put the cheese on the side. I wasn't able to put that in time. 1076 00:52:13,320 --> 00:52:15,680 I was supposed to have a coconut sorbet as well. 1077 00:52:19,680 --> 00:52:22,400 I don't like this. It's texturally all wrong. 1078 00:52:22,400 --> 00:52:25,520 You've got a very, very heavy dough, 1079 00:52:25,520 --> 00:52:29,640 and then you've got this very, very heavy cheese and walnuts. 1080 00:52:29,640 --> 00:52:33,400 And the sweetness of the dish is just very, very confusing, 1081 00:52:33,400 --> 00:52:35,680 which is a shame. 1082 00:52:35,680 --> 00:52:37,240 I'm struggling here. 1083 00:52:37,240 --> 00:52:38,280 I can dip the doughnut into 1084 00:52:38,280 --> 00:52:39,520 the coconut and white chocolate, 1085 00:52:39,520 --> 00:52:41,360 but the sauce with sherry and chestnut, 1086 00:52:41,360 --> 00:52:43,480 you can taste the heat of alcohol 1087 00:52:43,480 --> 00:52:46,080 and that definitely wouldn't go with coconut. 1088 00:52:46,080 --> 00:52:48,840 They're not working for me together. 1089 00:52:48,840 --> 00:52:51,080 I think the only thing I've enjoyed on here was 1090 00:52:51,080 --> 00:52:53,240 the nuts and the cheese on its own on the side. 1091 00:52:53,240 --> 00:52:54,320 You're missing a sorbet 1092 00:52:54,320 --> 00:52:57,320 but I don't think that could rescue this dessert for you. 1093 00:52:58,640 --> 00:53:00,920 Sometimes you just need to pare some things back 1094 00:53:00,920 --> 00:53:02,360 and no need to push it so much. 1095 00:53:04,600 --> 00:53:06,760 I'm feeling a little bit disappointed about my dessert. 1096 00:53:06,760 --> 00:53:09,800 Maybe my ideas didn't come together because I was missing some elements. 1097 00:53:09,800 --> 00:53:11,720 I still feel proud of myself. You know, you never stop learning. 1098 00:53:14,680 --> 00:53:16,680 A lot of stress in the kitchen today. 1099 00:53:16,680 --> 00:53:19,360 A lot of timing issues. Recipes didn't go quite right. 1100 00:53:19,360 --> 00:53:22,960 But we have one chef that stuck true to how she likes to cook. 1101 00:53:22,960 --> 00:53:25,560 Yeah. Pippa brings something very, very different 1102 00:53:25,560 --> 00:53:27,440 to the MasterChef kitchen, doesn't she? 1103 00:53:27,440 --> 00:53:28,960 Her celeriac and cheese dish, 1104 00:53:28,960 --> 00:53:31,600 I wanted more of the Alexander, the weed, 1105 00:53:31,600 --> 00:53:33,520 but I really enjoyed the flavours of it. Celeriac was cooked nice. 1106 00:53:33,520 --> 00:53:34,840 Her dessert was delightful, 1107 00:53:34,840 --> 00:53:38,080 her take on strawberries and cream with the fig leaf. 1108 00:53:38,080 --> 00:53:40,000 The dish of the day for me. I thought it was excellent. 1109 00:53:40,000 --> 00:53:41,520 Pippa goes through. 1110 00:53:41,520 --> 00:53:43,480 I had high hopes for Rachide after the Skills Test. 1111 00:53:43,480 --> 00:53:45,360 I really liked his attitude. There was a spring to his step. 1112 00:53:45,360 --> 00:53:47,240 Chicken, yeah, that was nicely coloured. 1113 00:53:47,240 --> 00:53:48,960 Nice crispy skin on the outside. 1114 00:53:48,960 --> 00:53:50,680 But morels, come on! Gritty. 1115 00:53:50,680 --> 00:53:52,520 We know where it went wrong with the dessert 1116 00:53:52,520 --> 00:53:55,240 but the pastry was there. It could have been used as a crumb 1117 00:53:55,240 --> 00:53:58,280 and it desperately needed a texture. 1118 00:53:58,280 --> 00:54:00,920 I could find very little wrong 1119 00:54:00,920 --> 00:54:02,920 with the cookery on Ian's main course. 1120 00:54:02,920 --> 00:54:04,720 Overall, yeah, I liked the cauliflower puree. 1121 00:54:04,720 --> 00:54:06,200 I thought the fish was nicely cooked. 1122 00:54:06,200 --> 00:54:08,600 Oil around the outside was delicious. 1123 00:54:08,600 --> 00:54:12,680 Pudding - apple, nicely caramelised. The fresh berries on the plate. 1124 00:54:12,680 --> 00:54:15,440 He left off an ice cream. That's a real shame. 1125 00:54:15,440 --> 00:54:19,760 I really loved Cristina's dish with the crab and the caviar. 1126 00:54:19,760 --> 00:54:21,200 Absolutely lovely. 1127 00:54:21,200 --> 00:54:23,880 I think the broth was good. It was hot. Sweet at the same time. 1128 00:54:23,880 --> 00:54:25,760 Vegetables were beautifully cooked. 1129 00:54:25,760 --> 00:54:29,960 But dessert - ohhh, yeah. Really disappointed by that. 1130 00:54:29,960 --> 00:54:31,880 That was not a doughnut. 1131 00:54:31,880 --> 00:54:33,200 Thick and stodgy like that. Not great. 1132 00:54:33,200 --> 00:54:35,760 We didn't get a sorbet up on the plate. 1133 00:54:35,760 --> 00:54:39,520 It was just all too many levels of wrong on that dessert for me. 1134 00:54:41,720 --> 00:54:44,120 My mum always tells me to just remember at the back of my mind 1135 00:54:44,120 --> 00:54:45,480 that she's very proud of me. 1136 00:54:45,480 --> 00:54:47,160 To get through and become a quarterfinalist 1137 00:54:47,160 --> 00:54:49,560 would be very big to me and to my family. 1138 00:54:50,600 --> 00:54:52,680 I would like to 100% go through to be able to show 1139 00:54:52,680 --> 00:54:55,480 what I'm about, to show how good I can cook, 1140 00:54:55,480 --> 00:54:58,440 rectify what I haven't done right. 1141 00:54:59,840 --> 00:55:02,200 I feel like I've got something more to prove now. 1142 00:55:02,200 --> 00:55:05,880 I'll be a teary, happy mess if I do get through, but... 1143 00:55:05,880 --> 00:55:07,040 we shall see. 1144 00:55:18,960 --> 00:55:21,120 That was, without a doubt, a tough day. 1145 00:55:21,120 --> 00:55:25,000 But we appreciate that you come in here, show us what you're all about. 1146 00:55:25,000 --> 00:55:26,680 It's not easy. 1147 00:55:26,680 --> 00:55:30,520 We can only take our best two chefs through to the quarterfinal. 1148 00:55:32,080 --> 00:55:33,160 And we have made that decision. 1149 00:55:35,080 --> 00:55:37,800 The first chef leaving the competition is... 1150 00:55:39,240 --> 00:55:40,640 ..Rachide. 1151 00:55:40,640 --> 00:55:42,320 Rachide, good to meet you. 1152 00:55:49,800 --> 00:55:52,560 The second chef leaving the competition is.... 1153 00:55:58,960 --> 00:56:00,720 ..Cristina. 1154 00:56:00,720 --> 00:56:03,720 Thank you. Thank you very much. You've got promise. 1155 00:56:08,640 --> 00:56:11,400 Obviously, I'm going to feel a little bit disappointed with myself 1156 00:56:11,400 --> 00:56:13,400 but, at the same time, I'm quite young in my career 1157 00:56:13,400 --> 00:56:14,880 and I've got a lot ahead of me 1158 00:56:14,880 --> 00:56:16,640 so I'm very happy about the experience. 1159 00:56:16,640 --> 00:56:19,480 The whole thing was a dream come true. 1160 00:56:19,480 --> 00:56:20,600 I'm so upset. 1161 00:56:20,600 --> 00:56:24,000 The hardest part about it, I feel like I never got to show the judges 1162 00:56:24,000 --> 00:56:25,520 what I am able to do. 1163 00:56:25,520 --> 00:56:29,680 You know, I had high hopes for myself. But that's life. 1164 00:56:31,920 --> 00:56:34,760 Ah... I'm about to cry. Jesus. 1165 00:56:34,760 --> 00:56:36,560 Phwoar. 1166 00:56:36,560 --> 00:56:38,840 Congratulations, the pair of you. 1167 00:56:38,840 --> 00:56:41,280 You are going through to a quarterfinal. Well done. 1168 00:56:42,880 --> 00:56:44,160 THEY LAUGH 1169 00:56:45,520 --> 00:56:47,840 Whoa! Get in! 1170 00:56:47,840 --> 00:56:49,440 Have some of that! 1171 00:56:51,960 --> 00:56:55,520 I feel really proud of myself just for completing the task, 1172 00:56:55,520 --> 00:56:58,320 let alone getting through. So that's really cool. 1173 00:56:58,320 --> 00:57:01,120 That's so mad! A quarterfinalist of MasterChef. 1174 00:57:01,120 --> 00:57:03,440 I'm really looking forward to ringing my wife and my kids. 1175 00:57:03,440 --> 00:57:05,440 They're going to be really proud. 1176 00:57:05,440 --> 00:57:06,600 Happy tears! Happy tears. 1177 00:57:09,400 --> 00:57:12,000 Next time, four new hopefuls... 1178 00:57:12,000 --> 00:57:13,960 Oh, no! 1179 00:57:13,960 --> 00:57:17,160 ..fight for their place in the quarterfinal. 1180 00:57:18,920 --> 00:57:21,040 Definitely up against it. 1181 00:57:21,040 --> 00:57:23,160 My timer just didn't go off and my tuile's burnt. 1182 00:57:26,360 --> 00:57:29,440 This is absolutely sensational. 1183 00:57:29,440 --> 00:57:32,000 It's possibly one of my new favourite things.