1 00:00:03,640 --> 00:00:05,520 From across the UK... 2 00:00:08,119 --> 00:00:10,320 ..32 up-and-coming chefs... 3 00:00:12,320 --> 00:00:15,720 ..are putting their reputations on the line 4 00:00:15,720 --> 00:00:19,920 in a battle to become Professional MasterChef champion. 5 00:00:21,920 --> 00:00:26,600 Tonight, the next four hopefuls compete to impress 6 00:00:26,600 --> 00:00:29,800 MasterChef judge Gregg Wallace, 7 00:00:29,800 --> 00:00:32,320 renowned chef Monica Galetti, 8 00:00:32,320 --> 00:00:35,720 and culinary legend Marcus Wareing. 9 00:00:37,080 --> 00:00:39,320 I relish pressure. 10 00:00:39,320 --> 00:00:43,640 I am full of anxious energy, and I want to use some of that. 11 00:00:43,640 --> 00:00:45,560 This is a massive opportunity. 12 00:00:45,560 --> 00:00:47,080 I've two chefs to beat. 13 00:00:47,080 --> 00:00:49,080 I'm just going to go and do what I do. 14 00:00:49,080 --> 00:00:51,840 I never do anything like this before. 15 00:00:51,840 --> 00:00:53,520 I believe I can make it to the final. 16 00:00:53,520 --> 00:00:55,360 I need to prove it. 17 00:00:55,360 --> 00:00:57,000 I've got to a good place in my career, 18 00:00:57,000 --> 00:00:59,520 and I'm proud of the skills I've built up. 19 00:00:59,520 --> 00:01:01,520 I think I'm ready to give it a go. 20 00:01:01,520 --> 00:01:04,519 We're looking for daring and delicious food. 21 00:01:04,519 --> 00:01:07,320 Who are we going to discover this time? 22 00:01:12,840 --> 00:01:15,840 Skills test. Come on! Ready to go? 23 00:01:15,840 --> 00:01:17,960 That is a beautiful-looking fish! 24 00:01:17,960 --> 00:01:20,600 And I've got confidence in you. What is the skills test, please? 25 00:01:20,600 --> 00:01:23,360 I would like our chefs to cook plaice, pan-fried, 26 00:01:23,360 --> 00:01:25,480 with a beurre blanc sauce that's finished in the style 27 00:01:25,480 --> 00:01:27,800 of tartar sauce, with shoestring fries. 28 00:01:27,800 --> 00:01:30,960 20 minutes, Chef. Show us how it's done. 29 00:01:30,960 --> 00:01:33,360 The start is the filleting of the fish, 30 00:01:33,360 --> 00:01:36,880 taking off all four fillets, skinning it, cutting one portion. 31 00:01:36,880 --> 00:01:40,560 Filleting a flatfish, Gregg, it's just straight down the middle bone. 32 00:01:44,280 --> 00:01:47,000 Just keeping the knife nice and close 33 00:01:47,000 --> 00:01:48,960 to the carcass of the fish. 34 00:01:50,160 --> 00:01:52,200 Beautiful. Have you done this before?! 35 00:01:52,200 --> 00:01:53,600 I've done a few! 36 00:01:55,320 --> 00:01:58,720 I think filleting a fish is a skill that, unfortunately, 37 00:01:58,720 --> 00:02:00,840 we don't see a lot of it out there at the moment, 38 00:02:00,840 --> 00:02:02,840 because a lot of fish comes in prepared. 39 00:02:02,840 --> 00:02:05,560 Protein is so expensive now, and you're paying everything 40 00:02:05,560 --> 00:02:06,840 by the weight. 41 00:02:06,840 --> 00:02:11,000 Quite a few restaurants find it easier to just buy in the fillet. 42 00:02:11,000 --> 00:02:12,440 So there we have it. 43 00:02:12,440 --> 00:02:15,600 That's the carcass. That can be used for a fish stock. 44 00:02:15,600 --> 00:02:19,040 Right, now I'm just going to take the skin off. 45 00:02:19,040 --> 00:02:20,800 Without any pressure. 46 00:02:20,800 --> 00:02:22,920 Just let the knife do the work. 47 00:02:24,360 --> 00:02:27,720 The skin's got to come off of them. You won't crisp that skin up. 48 00:02:27,720 --> 00:02:29,680 Well, the fish isn't thick enough. 49 00:02:29,680 --> 00:02:33,160 And so by the time you even attempt to get any crispiness on the skin, 50 00:02:33,160 --> 00:02:36,240 it's going to be completely overcooked. 51 00:02:36,240 --> 00:02:39,360 So I do want to see them trimmed up. 52 00:02:39,360 --> 00:02:41,000 That's my portion of fish. 53 00:02:41,000 --> 00:02:42,600 Beautiful, beautiful, beautiful. 54 00:02:42,600 --> 00:02:45,520 Shoestring fries. I've got my... the slicer here. 55 00:02:46,880 --> 00:02:48,440 Nice and thin. 56 00:02:49,520 --> 00:02:52,079 I'm just going to julienne them up. 57 00:02:53,920 --> 00:02:56,480 It's a great test, that, for knife skills. 58 00:02:56,480 --> 00:02:59,640 This is one of the very first cuts I ever cut in a college. 59 00:02:59,640 --> 00:03:01,400 The julienne. 60 00:03:05,000 --> 00:03:07,720 Just putting my spoon in there. Just breaks them up a little bit. 61 00:03:07,720 --> 00:03:10,800 So you're just looking for not too much colour. 62 00:03:10,800 --> 00:03:12,880 Not darker brown? 63 00:03:12,880 --> 00:03:15,160 No, because they stay nice and crispy, nice and light. 64 00:03:16,400 --> 00:03:18,000 Pinch of salt. 65 00:03:19,760 --> 00:03:21,800 I've also got some parsley and some capers, 66 00:03:21,800 --> 00:03:24,240 which I'm also going to deep fry. 67 00:03:24,240 --> 00:03:27,079 Lid on. Stops it from spitting at you. 68 00:03:29,280 --> 00:03:32,040 Just a little garnish. That's optional. It's up to them. 69 00:03:32,040 --> 00:03:34,680 Right, so on to my beurre blanc. 70 00:03:34,680 --> 00:03:40,240 We start off with some chopped shallots, garlic, peppercorns, 71 00:03:40,240 --> 00:03:42,360 a little bit of oil, and a touch of dill. 72 00:03:42,360 --> 00:03:45,120 So, a beurre blanc - classic sauce. 73 00:03:45,120 --> 00:03:47,480 And then you're going to add the flavours of a tartar sauce. 74 00:03:47,480 --> 00:03:50,240 So you're going to add some gherkin, some sharpness to it? 75 00:03:50,240 --> 00:03:53,000 A little splash of white wine vinegar. 76 00:03:54,880 --> 00:03:56,320 A little white wine. 77 00:03:57,800 --> 00:03:59,800 Start that reducing down. 78 00:03:59,800 --> 00:04:01,280 Cream. 79 00:04:03,920 --> 00:04:05,680 The butter. 80 00:04:10,880 --> 00:04:14,480 That's what we call monte-ing in the butter into the sauce. 81 00:04:14,480 --> 00:04:16,720 Beurre blanc, definitely one that you learn as a chef. 82 00:04:16,720 --> 00:04:19,800 We used to make litres of the stuff first thing in the morning. 83 00:04:22,800 --> 00:04:24,040 Squeeze of lemon. 84 00:04:25,440 --> 00:04:29,040 So as soon as the last bit of butter goes in, I'll turn the heat off. 85 00:04:29,040 --> 00:04:31,880 I'm going to pass out all of the shallots. 86 00:04:33,159 --> 00:04:35,280 There we go. 87 00:04:35,280 --> 00:04:37,960 Now I've left the fish right to the very last minute. 88 00:04:37,960 --> 00:04:39,920 It's not going to take long at all. 89 00:04:39,920 --> 00:04:41,280 Not too hot. 90 00:04:41,280 --> 00:04:42,600 My sauce. 91 00:04:43,920 --> 00:04:46,280 Gherkins, capers, herbs. 92 00:04:50,159 --> 00:04:52,159 Little knobs of butter. 93 00:04:52,159 --> 00:04:53,840 It's such a thin fillet of fish. 94 00:04:53,840 --> 00:04:55,440 It's so easy to overcook it. 95 00:04:55,440 --> 00:04:57,880 It will just break apart. 96 00:04:57,880 --> 00:05:00,880 OK. That's it. Minute and a half. Beautiful! 97 00:05:00,880 --> 00:05:04,520 What I've just seen here is age-old classic cookery skills. 98 00:05:04,520 --> 00:05:07,200 From the knifework, to the fish work, to the fish cookery, 99 00:05:07,200 --> 00:05:09,400 the beurre blanc. It's lovely to see. 100 00:05:10,960 --> 00:05:14,880 There we have it. Beautifully sauteed piece of plaice. 101 00:05:14,880 --> 00:05:18,160 Beurre blanc tartar sauce. Shoestring fries. 102 00:05:22,520 --> 00:05:24,200 Mm! 103 00:05:24,200 --> 00:05:26,680 So much skill here. The fish cookery, 104 00:05:26,680 --> 00:05:28,760 just what you expect from you, Marcus. 105 00:05:28,760 --> 00:05:31,600 Shoestring fries, really fine. Nice little bit of seasoning. 106 00:05:31,600 --> 00:05:34,640 That beurre blanc with the tartar sauce finish, 107 00:05:34,640 --> 00:05:36,159 buttery, creamy. 108 00:05:36,159 --> 00:05:38,320 Finishing with that gherkin sharpness. 109 00:05:38,320 --> 00:05:41,520 Absolutely delicious! 110 00:05:41,520 --> 00:05:43,840 Monica, I know you're going to watch this with great interest 111 00:05:43,840 --> 00:05:46,520 from the other room. See you in a bit, all right? 112 00:05:49,000 --> 00:05:51,400 I'm looking forward to this challenge, and I very much hope 113 00:05:51,400 --> 00:05:53,680 and expect to get dishes comparable to this. 114 00:05:53,680 --> 00:05:56,040 Let's get the chefs in. I'm ready. 115 00:05:58,640 --> 00:06:03,200 First to face Marcus's test is 31-year-old head chef Michael. 116 00:06:03,200 --> 00:06:07,040 He grew up in Brazil and currently works in a fine dining restaurant 117 00:06:07,040 --> 00:06:09,440 at a brewery in Sussex. 118 00:06:09,440 --> 00:06:12,360 I've had a really, really diverse upbringing. 119 00:06:12,360 --> 00:06:15,600 I've been in the Middle East, I've been in South America, 120 00:06:15,600 --> 00:06:18,400 surrounded by different nationalities. 121 00:06:18,400 --> 00:06:22,240 So I've been exposed to food from all over the world 122 00:06:22,240 --> 00:06:24,600 for my whole life. 123 00:06:24,600 --> 00:06:27,640 I'm really looking forward to feed judges food 124 00:06:27,640 --> 00:06:30,400 that they may not have had before, 125 00:06:30,400 --> 00:06:33,640 to put strange and unusual products in front of them. 126 00:06:33,640 --> 00:06:36,320 You only get one opportunity to enter this competition, 127 00:06:36,320 --> 00:06:38,640 and I intend to put everything I can into it. 128 00:06:42,159 --> 00:06:44,720 Michael, welcome to MasterChef. Thank you very much. 129 00:06:44,720 --> 00:06:46,920 Hi, Michael. How are you with fish? 130 00:06:46,920 --> 00:06:48,800 Uh, fine. 131 00:06:48,800 --> 00:06:50,720 20 minutes, Michael. Off you go. 132 00:06:50,720 --> 00:06:52,159 Thank you very much. 133 00:06:59,880 --> 00:07:03,600 He looks confident with his fish filleting, which is great to see. 134 00:07:06,040 --> 00:07:08,440 So, how long have you been a chef? 135 00:07:08,440 --> 00:07:11,480 Coming up now on I think 12 years. 136 00:07:11,480 --> 00:07:16,040 I left university early and decided that I did not care 137 00:07:16,040 --> 00:07:17,480 about my chemical engineering degree. 138 00:07:17,480 --> 00:07:19,440 I wanted to peel onions for a living instead! 139 00:07:19,440 --> 00:07:21,880 So, yeah. So I became a chef. 140 00:07:21,880 --> 00:07:23,680 How would you describe your style? 141 00:07:23,680 --> 00:07:26,600 Me, as a chef, is the least important piece of the puzzle. 142 00:07:26,600 --> 00:07:29,000 Without good produce, I can't do what I do. 143 00:07:29,000 --> 00:07:31,920 So the produce is the most important part. 144 00:07:33,560 --> 00:07:35,400 He is doing well. 145 00:07:37,640 --> 00:07:41,240 Can you quickly tell me your plan for making this sauce, please? 146 00:07:41,240 --> 00:07:45,960 Sure. So I'm reducing white wine and some vinegar with some shallots. 147 00:07:45,960 --> 00:07:48,200 I'm going to add a touch of cream just to stabilise it. 148 00:07:48,200 --> 00:07:49,960 And then add in the capers, 149 00:07:49,960 --> 00:07:52,240 lemon zest, a little lemon juice to finish, 150 00:07:52,240 --> 00:07:54,120 and emulsify some butter in. 151 00:07:55,720 --> 00:07:58,360 Michael, you seem to know your way around classical cookery? 152 00:07:58,360 --> 00:08:02,080 I did an intensive classical French cooking course 153 00:08:02,080 --> 00:08:06,240 and then went into a classic French bistro in Putney 154 00:08:06,240 --> 00:08:11,120 and was there for two years and beurre blanc was very much a staple. 155 00:08:11,120 --> 00:08:12,800 This is muscle memory now! 156 00:08:16,240 --> 00:08:17,760 I'm really impressed. 157 00:08:17,760 --> 00:08:19,760 Right, Michael, you're halfway. 158 00:08:19,760 --> 00:08:22,360 Your fries are in the fryer. Your sauce is under way. 159 00:08:22,360 --> 00:08:24,960 Your fish is filleted. You're in a good place! 160 00:08:29,920 --> 00:08:31,360 Mm! 161 00:08:35,159 --> 00:08:37,480 He really knows what he's doing. 162 00:08:38,720 --> 00:08:40,799 How's the sauce, Michael? We're getting there. 163 00:08:40,799 --> 00:08:43,720 We're going to emulsify a little bit more butter in there. 164 00:08:46,720 --> 00:08:49,040 All right. Let's get some fish cooking going. 165 00:08:51,760 --> 00:08:53,720 Back home in Brazil, what was the food that you cooked? 166 00:08:53,720 --> 00:08:55,040 I left when I was really little, 167 00:08:55,040 --> 00:08:57,320 but my mum brought that heritage back with us. 168 00:08:57,320 --> 00:08:59,200 But my real inspiration was her mother. 169 00:08:59,200 --> 00:09:02,600 My grandmother was an absolute powerhouse in the kitchen. 170 00:09:02,600 --> 00:09:05,760 She would single-handedly cook for 30 people. 171 00:09:07,400 --> 00:09:09,720 How's that sauce? Really nice. 172 00:09:09,720 --> 00:09:12,720 A little pinch of salt. A pinch of black pepper. 173 00:09:12,720 --> 00:09:15,640 It's good to see him taste his sauce. He's doing so well. 174 00:09:15,640 --> 00:09:18,720 How much time have I got left, please? A minute. 175 00:09:21,040 --> 00:09:22,520 Nice colour. 176 00:09:27,200 --> 00:09:29,920 That's it. Your time's up. All done? Absolutely. 177 00:09:29,920 --> 00:09:31,480 Good on you, Michael! 178 00:09:38,160 --> 00:09:40,280 That was great to watch. Oh, I'm glad you enjoyed it. 179 00:09:40,280 --> 00:09:42,680 Hope you enjoy eating it as well! So do I! 180 00:09:50,880 --> 00:09:53,560 Michael, good job. Good fish filleting. 181 00:09:53,560 --> 00:09:55,000 The potatoes are beautiful, crispy. 182 00:09:55,000 --> 00:09:57,720 The fish has got a lovely colour on it. Beautifully cooked. 183 00:09:57,720 --> 00:10:00,120 And you've delivered something really delicious here. 184 00:10:00,120 --> 00:10:02,680 Good effort. Well done. 185 00:10:02,680 --> 00:10:05,240 Your sauce making, you made the reduction, 186 00:10:05,240 --> 00:10:08,680 I like that. I'm loving the capers, the gherkins and the herbs. 187 00:10:08,680 --> 00:10:10,480 Great start. Thank you very much. 188 00:10:10,480 --> 00:10:13,040 It's a lovely piece of soft fish. 189 00:10:13,040 --> 00:10:16,200 Fries crispy, seasoned. I'm really happy. 190 00:10:16,200 --> 00:10:18,520 Well done, you. Thank you. Thank you. 191 00:10:21,800 --> 00:10:24,600 Well, he's made you two happy. That's a very good start. 192 00:10:24,600 --> 00:10:26,840 Look at that. Smiles all round! 193 00:10:28,520 --> 00:10:31,840 After a strong start, I definitely have a point to prove 194 00:10:31,840 --> 00:10:34,080 that I'm not a one-trick pony. 195 00:10:34,080 --> 00:10:36,840 I'm not a flash in the pan. I'm a long braise! 196 00:10:39,640 --> 00:10:44,240 Last to face Marcus's skills challenge is 36-year-old Lauren, 197 00:10:44,240 --> 00:10:49,120 head chef at a bar restaurant in Ballygawley, Northern Ireland. 198 00:10:49,120 --> 00:10:51,800 As the head chef, I think it's important 199 00:10:51,800 --> 00:10:54,200 that I do my fair share of the cooking. 200 00:10:54,200 --> 00:10:57,880 And I'm not just here to take part, I'm here to take over. 201 00:10:59,360 --> 00:11:02,880 This wee place is a pub, but I definitely wouldn't say 202 00:11:02,880 --> 00:11:06,560 that we do traditional pub-style food. 203 00:11:06,560 --> 00:11:12,040 We're definitely pushing boundaries, fine dining sort of everything! 204 00:11:15,200 --> 00:11:18,800 I'm going to smash the skills test! Probably. 205 00:11:24,880 --> 00:11:27,440 Hello, Lauren. Hello, Gregg! 206 00:11:27,440 --> 00:11:30,200 Oh! Hello! Welcome to MasterChef. 207 00:11:30,200 --> 00:11:33,120 Thank you so much. Hello, Marcus. How are you? How are you? Good. 208 00:11:33,120 --> 00:11:36,600 So I'd like you to make for us pan-fried plaice, shoestring fries, 209 00:11:36,600 --> 00:11:38,480 and a beurre blanc tartar sauce. 210 00:11:38,480 --> 00:11:40,520 How do you do shoestring? 211 00:11:40,520 --> 00:11:42,120 How do you do that now? 212 00:11:42,120 --> 00:11:43,480 THEY LAUGH 213 00:11:43,480 --> 00:11:46,320 I love how she's asking Marcus how to do the fries! 214 00:11:46,320 --> 00:11:48,240 20 minutes. Thank you. 215 00:11:52,400 --> 00:11:53,920 Are you familiar with that fish? 216 00:11:53,920 --> 00:11:56,760 Not in a while, but, yeah. Good. 217 00:12:02,960 --> 00:12:04,200 Seems fine. 218 00:12:05,360 --> 00:12:07,000 Do you have a food philosophy? 219 00:12:07,000 --> 00:12:08,960 I love cooking everything, to be honest. 220 00:12:08,960 --> 00:12:11,320 You know, I think it doesn't matter what you're cooking, 221 00:12:11,320 --> 00:12:13,240 as long as you cook it well. 222 00:12:17,520 --> 00:12:19,120 So she's cut herself. 223 00:12:20,120 --> 00:12:23,040 We'll get you a plaster. I'll survive, I'm sure. 224 00:12:23,040 --> 00:12:24,600 Yeah, that's my girl! 225 00:12:27,000 --> 00:12:29,320 You're all plastered up? Yep. Off you go. 226 00:12:31,680 --> 00:12:34,560 Good to see Lauren trim up the sides of the fish. 227 00:12:37,160 --> 00:12:39,440 Ooh! Slowly. 228 00:12:42,280 --> 00:12:44,440 Went a bit too fast on that one. 229 00:12:44,440 --> 00:12:46,760 What's your reasoning for coming in here on MasterChef? 230 00:12:46,760 --> 00:12:50,000 I really feel like I'm ready this year. 231 00:12:50,000 --> 00:12:51,800 If you had asked me a couple of years ago, 232 00:12:51,800 --> 00:12:53,400 I wouldn't have done it. 233 00:12:53,400 --> 00:12:56,120 But I feel like I've got really good knowledge of food now. 234 00:12:56,120 --> 00:12:58,160 And so I thought, "Why not?" 235 00:12:59,640 --> 00:13:02,240 And have fun as well. 236 00:13:02,240 --> 00:13:04,000 Are you having fun? I am having fun. 237 00:13:04,000 --> 00:13:07,360 Well, apart from this bit, which I absolutely butchered. 238 00:13:08,880 --> 00:13:10,800 So that's fish filleted. Yep. 239 00:13:10,800 --> 00:13:13,120 I'm going to make the sauce now. 240 00:13:14,600 --> 00:13:17,480 What was the inspiration that led to you being a chef? 241 00:13:17,480 --> 00:13:21,480 My mum was not a very good cook, so as soon as I was old enough 242 00:13:21,480 --> 00:13:23,160 to take over the kitchen, I did. 243 00:13:23,160 --> 00:13:26,200 I loved food. Like, I was such a greedy child! 244 00:13:29,120 --> 00:13:30,800 Get some wine in. 245 00:13:33,200 --> 00:13:35,840 Lauren hasn't put any vinegar in, but she can always finish it 246 00:13:35,840 --> 00:13:38,320 with some fresh lemon juice. 247 00:13:39,680 --> 00:13:42,280 Well, she's figuring out her shoestring fries, 248 00:13:42,280 --> 00:13:44,920 because she didn't know earlier. 249 00:13:44,920 --> 00:13:48,800 This is the Irish way to do the shoestrings! 250 00:13:48,800 --> 00:13:51,720 That's everybody's way of doing it! Oh, thank God! 251 00:13:57,560 --> 00:13:59,520 Going to put the cream in now. 252 00:14:02,600 --> 00:14:04,880 Any passions outside of the kitchen? 253 00:14:04,880 --> 00:14:07,840 I love exploring old buildings. 254 00:14:07,840 --> 00:14:12,520 Ireland's just filled with, like, abandoned wee houses 255 00:14:12,520 --> 00:14:16,400 that somebody used to live in. Like anything historic. 256 00:14:17,600 --> 00:14:19,800 The sauce is reducing. She's not making a lot, 257 00:14:19,800 --> 00:14:21,280 which is fine. 258 00:14:23,520 --> 00:14:25,680 I'm just going to let the butter emulsify in there. 259 00:14:25,680 --> 00:14:30,120 She's put the butter in, but you do need to sort of whisk it in. 260 00:14:30,120 --> 00:14:32,800 OK, so you've got six minutes left. 261 00:14:40,480 --> 00:14:41,920 Very good. 262 00:14:41,920 --> 00:14:44,640 Finishing her sauce with a touch of vinegar. 263 00:14:49,280 --> 00:14:50,760 OK. 264 00:14:54,080 --> 00:14:55,800 Oh, careful! 265 00:15:03,160 --> 00:15:05,360 OK. Not bad, not bad. 266 00:15:08,640 --> 00:15:11,160 Oh, don't use your hands, Lauren, to pick up fish. 267 00:15:15,720 --> 00:15:17,960 All right? Sort of, yep. 268 00:15:17,960 --> 00:15:20,240 Time's up. Well done. Thank you. 269 00:15:21,480 --> 00:15:24,280 It got a bit rough at the end there, but she did a good job. 270 00:15:34,160 --> 00:15:36,840 How are you? Good. Good watching there. Thank you. 271 00:15:36,840 --> 00:15:40,560 A little bit of detail near the end there, but you got it done. 272 00:15:40,560 --> 00:15:42,280 Yeah, I got it on the plate! 273 00:15:48,240 --> 00:15:51,160 I think to sum up the way you work is you're just a little rough 274 00:15:51,160 --> 00:15:52,760 around the edges. 275 00:15:52,760 --> 00:15:55,280 Your fish filleting, you need to slow down. 276 00:15:55,280 --> 00:15:56,720 Take your time when you're skinning it. 277 00:15:56,720 --> 00:15:58,720 Your shoestring potatoes, there are some bits 278 00:15:58,720 --> 00:16:00,000 that are not quite cooked, 279 00:16:00,000 --> 00:16:02,280 because they're still all stuck together. Mm-hm. 280 00:16:02,280 --> 00:16:04,800 But you have an understanding of the cookery that you're doing. 281 00:16:04,800 --> 00:16:07,800 You just need to just home in on details and skills. 282 00:16:07,800 --> 00:16:11,080 The cooking of your fish, when you turned it over, it stuck. 283 00:16:11,080 --> 00:16:13,640 Your sauce making, you've got the butter and the egg, 284 00:16:13,640 --> 00:16:15,800 the gherkins. You knew what you were doing. 285 00:16:15,800 --> 00:16:18,480 Didn't make a lot, which is fine. We only needed one portion. 286 00:16:18,480 --> 00:16:21,320 OK. I've got a nicely cooked piece of fish. 287 00:16:21,320 --> 00:16:25,320 It's firm enough, it's soft enough, and I've got seasoned crispy fries. 288 00:16:25,320 --> 00:16:28,000 I'm OK. You're always happy! I'm OK. 289 00:16:28,000 --> 00:16:29,880 We're looking forward to seeing you in the next round. 290 00:16:29,880 --> 00:16:31,880 Thank you. Thank you very much. 291 00:16:34,200 --> 00:16:36,160 It wasn't as bad as I thought. 292 00:16:36,160 --> 00:16:40,440 I definitely was a wee bit nervous and rushed a wee bit, 293 00:16:40,440 --> 00:16:44,360 but I got everything done in time, so, yeah. 294 00:16:44,360 --> 00:16:46,960 Plus even cutting my finger. 295 00:16:46,960 --> 00:16:50,080 Right, we've seen two of the chefs, so we've got two to go. 296 00:16:50,080 --> 00:16:51,760 Monica, your skills test. 297 00:16:51,760 --> 00:16:53,520 What are you going to get them to do, please? 298 00:16:53,520 --> 00:16:56,920 I would like our chefs to cook us a lamb neck dish 299 00:16:56,920 --> 00:16:59,120 with a pea, broad bean puree, 300 00:16:59,120 --> 00:17:01,520 a lamb sauce with charred leeks. 301 00:17:01,520 --> 00:17:03,120 Come on then, Chef. This I really want to see. 302 00:17:03,120 --> 00:17:04,400 20 minutes please. Off you go. 303 00:17:04,400 --> 00:17:08,119 So, really quick cooking for me on this. I want a hot pan. 304 00:17:10,599 --> 00:17:11,920 Monica, I can see you trimming it. 305 00:17:11,920 --> 00:17:15,240 How do you know which bits of fat to take off and which to leave on? 306 00:17:15,240 --> 00:17:18,520 There's just a bit of sinews there on the end of it which I don't want. 307 00:17:18,520 --> 00:17:21,680 But all of that is going to bring so much flavour to this, 308 00:17:21,680 --> 00:17:23,800 so I'm not taking off too much. 309 00:17:28,160 --> 00:17:32,720 The key to the lamb neck cookery is cooking it so that it's pink. 310 00:17:32,720 --> 00:17:35,560 If it's undercooked, you're chewing away at it. 311 00:17:35,560 --> 00:17:37,640 Chefs are now taught to use a thermometer to get 312 00:17:37,640 --> 00:17:39,920 the right cooking, but they don't have that option here. 313 00:17:39,920 --> 00:17:42,160 This is about classical cookery. It's about skills. 314 00:17:42,160 --> 00:17:43,840 So it's all going to be about the touch. 315 00:17:43,840 --> 00:17:46,960 Did you have lamb neck growing up? We'd have it in a stew, yeah. 316 00:17:46,960 --> 00:17:49,880 Traditional Liverpudlian stew, actually! Pan Scouse. 317 00:17:49,880 --> 00:17:53,040 So I've sealed my lamb neck nice and golden all over 318 00:17:53,040 --> 00:17:56,080 on a very high heat. In with some butter, some herbs. 319 00:17:56,080 --> 00:17:59,880 And now I'm going into the oven for about four or five minutes. 320 00:17:59,880 --> 00:18:03,120 I've just put on some water to the boil to quickly 321 00:18:03,120 --> 00:18:05,760 blanch the leeks off. Bit of rosemary in there. 322 00:18:05,760 --> 00:18:08,480 And these are only in there for a minute, 323 00:18:08,480 --> 00:18:10,480 because I want to finish them on the grill. 324 00:18:10,480 --> 00:18:13,240 So... Ah, OK. That's a good idea. 325 00:18:13,240 --> 00:18:18,160 Really quick way to make a puree for me is I've got some cream, 326 00:18:18,160 --> 00:18:23,160 I've got the broad beans, peas, garlic. 327 00:18:25,880 --> 00:18:28,520 I'm going to add a bit of thyme to that. 328 00:18:28,520 --> 00:18:31,320 And of course the main point of the puree is not just to be 329 00:18:31,320 --> 00:18:33,680 smooth, but also to retain the colour? That's right. 330 00:18:33,680 --> 00:18:36,520 And it has to be done very, very quickly. 331 00:18:38,960 --> 00:18:43,240 So I've just taken my leeks, they're nicely charred. 332 00:18:43,240 --> 00:18:45,800 My peas and broad beans with a cream that's come up 333 00:18:45,800 --> 00:18:48,320 to the boil, that's ready to go into the blender. 334 00:18:53,440 --> 00:18:56,320 And that's it. Puree done. Beautiful. 335 00:18:56,320 --> 00:18:58,040 Vibrant green. 336 00:19:01,160 --> 00:19:03,520 Let's go there. 337 00:19:03,520 --> 00:19:06,120 So while the lamb is resting, I'm going to make my sauce. 338 00:19:06,120 --> 00:19:07,720 So in this pan... 339 00:19:11,160 --> 00:19:12,560 Got some shallots. 340 00:19:14,240 --> 00:19:17,120 Got a bit of garlic, bit of the rosemary in there. 341 00:19:18,320 --> 00:19:20,920 I want to deglaze the pan that the lamb was cooking in. 342 00:19:20,920 --> 00:19:23,040 What's that? Sherry? This is Madeira. 343 00:19:23,040 --> 00:19:25,800 So it's quite sweet. Works wonders with lamb. 344 00:19:25,800 --> 00:19:27,960 Let it reduce, let it reduce. 345 00:19:30,000 --> 00:19:33,040 I'm going to add back the fat from the lamb. 346 00:19:33,040 --> 00:19:35,120 Mm! 347 00:19:35,120 --> 00:19:37,080 There's a couple of things here that I think are really good. 348 00:19:37,080 --> 00:19:39,160 Monica is using the pan that she cooked the lamb in 349 00:19:39,160 --> 00:19:40,560 for the base of the sauce. 350 00:19:40,560 --> 00:19:43,080 But not only that, add in any of the fat, 351 00:19:43,080 --> 00:19:46,000 so nothing is lost. Nothing is wasted. 352 00:19:46,000 --> 00:19:48,720 It's all going to be on that plate of food. 353 00:19:48,720 --> 00:19:51,720 That's it. Lamb neck's rested, the leeks have been grilled, 354 00:19:51,720 --> 00:19:54,760 and the puree is good to go. I'm ready to plate up. 355 00:20:01,160 --> 00:20:04,080 Are you able, when you touch that piece of meat, 356 00:20:04,080 --> 00:20:07,680 to translate to me what it is you're feeling? 357 00:20:07,680 --> 00:20:11,400 It's firm, but it's also giving at the same time. 358 00:20:11,400 --> 00:20:13,120 It's just perfectly pink. 359 00:20:20,800 --> 00:20:23,000 Ta-da! There we have it, guys. 360 00:20:23,000 --> 00:20:25,840 Lamb neck with a pea, broad bean puree, charred leeks, 361 00:20:25,840 --> 00:20:27,880 and a lamb sauce. Beautiful. 362 00:20:33,000 --> 00:20:34,600 There wasn't a lot of ingredients on your table, 363 00:20:34,600 --> 00:20:36,240 but there's a lot of flavour in that dish. 364 00:20:36,240 --> 00:20:37,720 And that takes skill. 365 00:20:37,720 --> 00:20:39,440 And that's what this test is all about. 366 00:20:39,440 --> 00:20:41,360 Full of classic cookery technique. 367 00:20:41,360 --> 00:20:43,960 And I love my lamb and I really hope they get it 368 00:20:43,960 --> 00:20:45,600 absolutely bang on! 369 00:20:45,600 --> 00:20:47,880 Key skills that I'm looking for with our chefs here 370 00:20:47,880 --> 00:20:51,280 is the handling of the lamb neck and how they cook it. 371 00:20:51,280 --> 00:20:52,840 And of course sauce making. 372 00:20:52,840 --> 00:20:55,960 Marcus, hopefully you'll be back here to taste more delicious lamb. 373 00:20:55,960 --> 00:20:58,000 In the meantime you're going to be watching it on the monitor. 374 00:20:58,000 --> 00:21:00,480 Cheers, mate. See you soon. 375 00:21:00,480 --> 00:21:01,800 The chefs are ready to come in. 376 00:21:01,800 --> 00:21:03,680 I'm pretty sure they've cooked lamb before. 377 00:21:03,680 --> 00:21:05,600 Have they cooked lamb neck? 378 00:21:07,040 --> 00:21:11,080 Facing Monica's skills test is 39-year-old Lucy, 379 00:21:11,080 --> 00:21:15,320 senior sous-chef at a modern European restaurant in London. 380 00:21:16,960 --> 00:21:18,800 I've only been a chef for five years, 381 00:21:18,800 --> 00:21:21,080 but I've packed a lot into those five years. 382 00:21:21,080 --> 00:21:22,920 I trained for a year at culinary school. 383 00:21:22,920 --> 00:21:25,120 I've worked in some of London's best restaurants, 384 00:21:25,120 --> 00:21:27,120 including Michelin star places. 385 00:21:27,120 --> 00:21:30,040 I'm in a good place for the amount of time I've been a chef, 386 00:21:30,040 --> 00:21:32,320 and I'd still fancy my chances against someone 387 00:21:32,320 --> 00:21:34,840 who's been in the kitchen for 15 years. 388 00:21:34,840 --> 00:21:36,720 I think I've got what it takes. 389 00:21:38,200 --> 00:21:41,640 My biggest food influence growing up was my grandma, 390 00:21:41,640 --> 00:21:43,680 and when she passed away, she left me some money, 391 00:21:43,680 --> 00:21:46,680 which allowed me to go to cookery school. 392 00:21:46,680 --> 00:21:49,080 And I'd really like to do her proud and do really well 393 00:21:49,080 --> 00:21:50,480 in the competition. 394 00:21:52,080 --> 00:21:54,640 Lucy. Yes? I would like you to cook for us, 395 00:21:54,640 --> 00:21:57,600 lamb neck with pea, broad bean puree, charred leeks 396 00:21:57,600 --> 00:22:00,640 and a lamb sauce. OK. 20 minutes, Lucy. 397 00:22:00,640 --> 00:22:02,280 Good luck. Cool. 398 00:22:04,480 --> 00:22:06,160 I'm just going to slice these shallots. 399 00:22:06,160 --> 00:22:08,400 I'm going to sweat them down a little bit. 400 00:22:08,400 --> 00:22:13,800 Some garlic, some herbs, and then I'm going to reduce some stock. 401 00:22:13,800 --> 00:22:17,200 Getting the sauce under way is a good start. 402 00:22:17,200 --> 00:22:19,320 With the reduction. 403 00:22:20,640 --> 00:22:22,360 So what's your plan for your lamb neck? 404 00:22:22,360 --> 00:22:24,920 I'm just going to trim this up a little bit here. 405 00:22:24,920 --> 00:22:26,680 Take some of this fat off. 406 00:22:26,680 --> 00:22:28,520 Sauce, sauce! Or something. 407 00:22:28,520 --> 00:22:30,720 Whoa, whoa, whoa, whoa, whoa, whoa! 408 00:22:34,520 --> 00:22:36,560 She's going to cut it into medallions rather than cooking it 409 00:22:36,560 --> 00:22:39,440 whole, which is absolutely fine. It's quite a rustic piece of meat. 410 00:22:39,440 --> 00:22:43,800 It can take being broken down, coloured, seared. 411 00:22:43,800 --> 00:22:45,640 Rest it, most important. 412 00:22:47,360 --> 00:22:48,920 Get the vinegar in there. 413 00:22:48,920 --> 00:22:51,200 You've had eight minutes, so you've got 12 minutes left. 414 00:22:51,200 --> 00:22:54,120 I'm just going to get a bit of heat into the broad beans and peas. 415 00:22:54,120 --> 00:22:55,680 I'm going to blitz them. 416 00:22:55,680 --> 00:22:59,680 So she's dropped the peas and the broad beans into the pan. 417 00:22:59,680 --> 00:23:01,280 She's now taking them off. 418 00:23:01,280 --> 00:23:03,480 They've only been in a second. 419 00:23:05,040 --> 00:23:08,600 I'm not sure what the reason for that is. 420 00:23:08,600 --> 00:23:10,520 We'll see how they turn out. 421 00:23:16,400 --> 00:23:19,400 Have you always been a chef, Lucy? I haven't, no. 422 00:23:19,400 --> 00:23:21,640 This is actually a second career for me. 423 00:23:21,640 --> 00:23:24,680 I used to do an office job, so then five years ago, 424 00:23:24,680 --> 00:23:27,000 I decided that I just loved food. 425 00:23:27,000 --> 00:23:28,800 And all I used to think about was, when I was at work, 426 00:23:28,800 --> 00:23:30,360 coming home, cooking. 427 00:23:30,360 --> 00:23:33,040 So I decided to take the plunge and become a chef. 428 00:23:36,200 --> 00:23:41,360 And then my friends kind of egged me on to apply for amateur MasterChef. 429 00:23:41,360 --> 00:23:43,640 And I didn't actually end up getting onto the competition. 430 00:23:43,640 --> 00:23:45,720 But it was a really great experience and I thought, 431 00:23:45,720 --> 00:23:47,680 "Do you know what? This is actually what I want to do with my life." 432 00:23:47,680 --> 00:23:50,480 So...so I did. Yay! 433 00:23:50,480 --> 00:23:52,280 Soon as, get the leeks on. 434 00:23:53,640 --> 00:23:55,520 Get those charred. 435 00:23:55,520 --> 00:23:57,800 You've got four minutes. OK. 436 00:24:00,960 --> 00:24:03,240 Lamb, it's almost there. 437 00:24:05,440 --> 00:24:08,920 All right? Yeah. So, puree needs a bit of work? 438 00:24:08,920 --> 00:24:10,760 Puree needs a bit of work. Lamb needs a bit more cooking? 439 00:24:10,760 --> 00:24:12,840 Yeah. Lamb sauce needs a bit more reduction? 440 00:24:12,840 --> 00:24:15,920 Got a bit of work to do in the next three minutes! Yeah. 441 00:24:25,920 --> 00:24:28,120 Puree. Not a lot in there. 442 00:24:31,880 --> 00:24:33,760 Leeks, some are cooked, some are not. 443 00:24:33,760 --> 00:24:35,160 Some are black. 444 00:24:41,080 --> 00:24:43,720 Her lamb's out. It needs to rest. 445 00:24:43,720 --> 00:24:45,320 Lucy, 30 seconds. 446 00:24:48,400 --> 00:24:50,880 Putting the leeks on whole. 447 00:24:53,240 --> 00:24:56,320 Shet's not check the lamb. Put the burnt leeks on the plate. 448 00:24:56,320 --> 00:24:57,880 There we go. All done? 449 00:24:57,880 --> 00:25:00,600 Yes. In the nick of time. And breathe! 450 00:25:15,120 --> 00:25:18,920 Lucy, the lamb neck, though you tried to trim some down, 451 00:25:18,920 --> 00:25:22,240 you did leave like the bigger parts of the sinew on the side, 452 00:25:22,240 --> 00:25:23,880 and it's not pleasant to eat. 453 00:25:23,880 --> 00:25:27,400 And the puree, it's gritty. It needs cooking through. 454 00:25:27,400 --> 00:25:29,720 There's a flavour of rosemary going through that sauce, 455 00:25:29,720 --> 00:25:33,600 but that sauce is just not thick and sticky enough to coat the lamb. 456 00:25:33,600 --> 00:25:35,880 You know, Lucy, it's a tough environment. 457 00:25:35,880 --> 00:25:38,440 It's very, very different. Don't feel too down. 458 00:25:38,440 --> 00:25:41,200 Draw a line under it. Thank you, thank you. 459 00:25:46,000 --> 00:25:47,640 Not a great start from Lucy. 460 00:25:47,640 --> 00:25:51,080 We're not ready to write her off. See what she comes back with. 461 00:25:51,080 --> 00:25:53,440 Yeah, that wasn't great! 462 00:25:53,440 --> 00:25:56,080 It definitely didn't go as well as I hoped it would have done. 463 00:25:56,080 --> 00:25:59,800 But, yeah, I think the environment just, like, totally threw me. 464 00:25:59,800 --> 00:26:01,760 So, yeah. Tough one, definitely. 465 00:26:03,400 --> 00:26:06,640 Next up is 26-year-old William, 466 00:26:06,640 --> 00:26:10,880 junior sous-chef in a fine dining Chinese restaurant in London. 467 00:26:12,320 --> 00:26:14,800 I was born in Jakarta, Indonesia. 468 00:26:16,600 --> 00:26:20,560 When I was 17 years old, I went to China to attend 469 00:26:20,560 --> 00:26:23,800 the Chinese culinary school for three years. 470 00:26:23,800 --> 00:26:26,800 My professionality is more about Chinese cuisine, 471 00:26:26,800 --> 00:26:28,680 especially the Sichuan cuisine. 472 00:26:30,280 --> 00:26:35,760 But I love to cook, bringing some Indonesian flavour into the food. 473 00:26:35,760 --> 00:26:38,120 When I was child, it was one of my dreams 474 00:26:38,120 --> 00:26:41,760 to attend the MasterChef UK Professional. 475 00:26:41,760 --> 00:26:44,120 Yeah, very exciting to be here. 476 00:26:47,360 --> 00:26:50,400 William, I would like you to cook for us the lamb neck 477 00:26:50,400 --> 00:26:52,720 served with a pea and broad bean puree, 478 00:26:52,720 --> 00:26:55,240 charred baby leeks, and a lamb sauce. 479 00:26:55,240 --> 00:26:57,840 All right. 20 minutes. Good luck. 480 00:27:02,840 --> 00:27:05,800 Have you cooked with lamb neck before? 481 00:27:05,800 --> 00:27:08,440 Yeah, we cook like with the Asian cuisine. 482 00:27:08,440 --> 00:27:10,760 We grill it or we cook on the wok. 483 00:27:10,760 --> 00:27:12,760 So how are you going to prepare and cook it now? 484 00:27:12,760 --> 00:27:16,280 So, cut the lamb neck first into the slice 485 00:27:16,280 --> 00:27:20,640 and then just marinate with salt, some olive oil. 486 00:27:20,640 --> 00:27:22,800 How long have you been a chef, William? 487 00:27:22,800 --> 00:27:27,200 I started from 2016 when I was in China, 488 00:27:27,200 --> 00:27:30,080 and then I go back to my country, Indonesia. 489 00:27:30,080 --> 00:27:33,720 And then I used to work in Dubai, Kuwait, 490 00:27:33,720 --> 00:27:36,400 and then now I'm working in London. 491 00:27:36,400 --> 00:27:37,880 Fabulous. 492 00:27:40,720 --> 00:27:42,360 Is that for your puree? 493 00:27:42,360 --> 00:27:45,080 Yes, I pour the double cream inside and then I will blend it together. 494 00:27:45,080 --> 00:27:46,360 OK. 495 00:27:49,040 --> 00:27:50,960 So he's got all the right things in. 496 00:27:50,960 --> 00:27:52,920 Got to make sure it's the right consistency. 497 00:27:52,920 --> 00:27:55,200 Make sure it's seasoned nice, and then into the blender. 498 00:27:55,200 --> 00:27:57,160 What got you into cooking, William? 499 00:27:57,160 --> 00:27:59,520 I love to create anything new. 500 00:27:59,520 --> 00:28:02,200 And then I love to make something art. 501 00:28:02,200 --> 00:28:04,280 Did you always want to be a chef? 502 00:28:04,280 --> 00:28:06,280 Yes, actually, 503 00:28:06,280 --> 00:28:10,360 because I love to go and travel around. 504 00:28:10,360 --> 00:28:14,800 With the chef, I can travel around the world to work in the kitchen. 505 00:28:23,560 --> 00:28:24,960 I put some butter. 506 00:28:28,120 --> 00:28:30,320 The butter will enrichen the puree. 507 00:28:30,320 --> 00:28:33,280 It could also make it greasy as well, if he's not careful. 508 00:28:36,360 --> 00:28:38,040 You have 11 minutes left. 509 00:28:40,640 --> 00:28:44,560 Put the lamb trimmings in the pan. We're at the start of his sauce. 510 00:28:49,040 --> 00:28:50,920 Cooking down now. Good. 511 00:28:53,920 --> 00:28:56,920 Just pull a load of stock in the pan. No Madeira. 512 00:29:00,640 --> 00:29:02,800 Now he's going to hopefully get that cooked down, 513 00:29:02,800 --> 00:29:04,440 get a bit of body into it. 514 00:29:06,200 --> 00:29:09,160 You'll have to get those leeks cooking. Yes. 515 00:29:14,200 --> 00:29:15,800 Chef, you've got five minutes left, 516 00:29:15,800 --> 00:29:18,400 so you've got to cook this lamb as well, right? Yes. 517 00:29:26,120 --> 00:29:28,960 I think William is treating this now like a Chinese dish. 518 00:29:30,280 --> 00:29:33,080 Stir fried lamb with shallots and garlic. 519 00:29:37,280 --> 00:29:41,040 William, you've got a minute to finish that sauce 520 00:29:41,040 --> 00:29:42,920 and get it and the lamb on a plate. 521 00:29:48,960 --> 00:29:50,680 Happy? 522 00:29:50,680 --> 00:29:52,200 Not really! 523 00:29:54,040 --> 00:29:56,240 Almost happy? 524 00:29:56,240 --> 00:29:58,040 You're doing OK. Come on. 525 00:29:58,040 --> 00:29:59,960 Got to finish now. Get the sauce on. 526 00:30:02,960 --> 00:30:04,840 Finished? 527 00:30:04,840 --> 00:30:06,720 All done. Thank you, William. 528 00:30:06,720 --> 00:30:08,560 I think that was a stressful experience for William, 529 00:30:08,560 --> 00:30:10,800 but he's done it. 530 00:30:10,800 --> 00:30:12,320 Let's go and say hello. 531 00:30:17,680 --> 00:30:20,800 Hey, William. Hi. How are you? Good, thank you. 532 00:30:32,400 --> 00:30:35,400 It's a very different dish to the one that Monica cooked, 533 00:30:35,400 --> 00:30:37,560 but I'm really enjoying it. I like that lamb. 534 00:30:37,560 --> 00:30:40,680 I like the fact that you've cut it really thin 535 00:30:40,680 --> 00:30:43,400 and cooked it really quickly. 536 00:30:43,400 --> 00:30:46,200 The puree has got texture to it, but beautifully seasoned. 537 00:30:46,200 --> 00:30:49,080 And I love the fact that you put butter through everything. 538 00:30:49,080 --> 00:30:51,920 I think the flavours that we're getting are butter, 539 00:30:51,920 --> 00:30:53,800 but I can live with that! 540 00:30:53,800 --> 00:30:58,280 William, I completely understand this is not your style of cooking, 541 00:30:58,280 --> 00:31:02,480 so I admire that you adapted in the way that you worked. 542 00:31:02,480 --> 00:31:05,240 And that, for me, shows a lot about your character 543 00:31:05,240 --> 00:31:08,200 as a chef in the kitchen. Thank you. 544 00:31:08,200 --> 00:31:10,720 William, I think all of us actually think you did OK. 545 00:31:10,720 --> 00:31:12,600 Thank you very much. Thank you so much. 546 00:31:12,600 --> 00:31:14,120 Thank you, William. 547 00:31:18,480 --> 00:31:23,680 I think this is one of the most nervous time in my career. 548 00:31:23,680 --> 00:31:26,880 The judges haven't seen my best, but there's still next round. 549 00:31:26,880 --> 00:31:29,840 I will do it my best. 550 00:31:29,840 --> 00:31:32,280 One more round of skills tests complete. 551 00:31:32,280 --> 00:31:36,280 I think we've uncovered some real talent with our chef Michael. 552 00:31:36,280 --> 00:31:38,560 He was very, very good indeed. 553 00:31:38,560 --> 00:31:42,120 Lucy, shaky start. She's got some ground to make up. Yeah. 554 00:31:42,120 --> 00:31:44,000 But Lauren, she's showing some skill. 555 00:31:44,000 --> 00:31:45,280 I'm very interested in William. 556 00:31:45,280 --> 00:31:48,240 Couple of little points here and there, but overall good, good. 557 00:31:48,240 --> 00:31:52,080 It's their own food next. And as we know, anything can happen. 558 00:32:09,720 --> 00:32:11,440 Chefs, welcome back. Good to see you. 559 00:32:11,440 --> 00:32:13,600 Now you've got the skills test out of the way, 560 00:32:13,600 --> 00:32:16,400 hopefully the nerves have been put to one side. 561 00:32:16,400 --> 00:32:17,920 Now's the chance for you to shine, 562 00:32:17,920 --> 00:32:19,960 to show us what your food is all about. 563 00:32:19,960 --> 00:32:23,040 Signature two-course menu, a main course and a dessert. 564 00:32:23,040 --> 00:32:25,280 Chefs, I wish you the best of luck. 565 00:32:25,280 --> 00:32:29,000 At the end of this, we will be losing two of you, 566 00:32:29,000 --> 00:32:32,400 but two of you will be going through to a quarterfinal. 567 00:32:32,400 --> 00:32:35,760 90 minutes. Chefs, off you go. 568 00:32:46,520 --> 00:32:49,040 There's everything riding on this next challenge. 569 00:32:49,040 --> 00:32:53,360 At the end of the day, every challenge, it could be your last. 570 00:32:53,360 --> 00:32:57,440 And I have no intention to bowing out on day one. 571 00:33:00,920 --> 00:33:04,000 Hey, Michael. What have you decided to cook for your signature dishes? 572 00:33:04,000 --> 00:33:06,880 So main course today is a faggot filled pappardelle 573 00:33:06,880 --> 00:33:09,560 with confit egg yolk, some summer vegetables, 574 00:33:09,560 --> 00:33:13,080 a little bit of raw rhubarb and a whey and chicken butter sauce. 575 00:33:13,080 --> 00:33:14,480 Wow! 576 00:33:15,960 --> 00:33:18,400 Michael's making a pasta dish. 577 00:33:18,400 --> 00:33:20,440 We've got faggot style pappardelle. 578 00:33:20,440 --> 00:33:22,880 Faggots, he's got pork meat, he's got heart in there. 579 00:33:22,880 --> 00:33:24,640 And he's got liver as well. 580 00:33:24,640 --> 00:33:27,800 These are really good, hearty, earthy flavours. 581 00:33:29,800 --> 00:33:31,760 Michael's making his own pasta dough. 582 00:33:31,760 --> 00:33:34,120 It's like a long strip of pasta, 583 00:33:34,120 --> 00:33:36,960 but he's going to pipe the filling of the faggot inside 584 00:33:36,960 --> 00:33:38,720 and then fold it over. 585 00:33:38,720 --> 00:33:42,160 And then you twist it into what forms like a ribbon. 586 00:33:45,480 --> 00:33:49,600 We've got a whey butter sauce using whey, a by-product of cheese. 587 00:33:49,600 --> 00:33:52,520 And it's going to bring sort of a sharpness to it, 588 00:33:52,520 --> 00:33:55,800 quite earthy as well. Sounds delicious. 589 00:33:55,800 --> 00:33:58,640 Dessert is a fig-leaf mousse 590 00:33:58,640 --> 00:34:01,680 with timut pepper macerated strawberries, 591 00:34:01,680 --> 00:34:05,560 a little strawberry and rose sorbet, and sable biscuit. 592 00:34:05,560 --> 00:34:08,639 What's "timid" pepper? Is it pepper that's a bit bashful? 593 00:34:08,639 --> 00:34:10,560 Yeah, it's not very brave! 594 00:34:10,560 --> 00:34:12,520 It's a type of pepper somewhere between Szechuan pepper 595 00:34:12,520 --> 00:34:15,120 and pink pepper. What's inspired both of these? 596 00:34:15,120 --> 00:34:17,000 I've got inspirations from all over the world, 597 00:34:17,000 --> 00:34:18,639 from people I've worked with, met. 598 00:34:18,639 --> 00:34:21,280 So there's no one particular style I stick to. 599 00:34:21,280 --> 00:34:24,199 You're a magpie! Exactly. A little bit less kleptomaniac-y, 600 00:34:24,199 --> 00:34:26,000 but, yeah! 601 00:34:27,760 --> 00:34:31,080 Michael's desert - fig leaf is the key here for me. 602 00:34:31,080 --> 00:34:34,320 It's a delicate flavour, but it all depends on how you infuse it. 603 00:34:34,320 --> 00:34:36,400 Can you get more flavour out of it? 604 00:34:36,400 --> 00:34:38,639 And then a rose and strawberry sorbet. 605 00:34:38,639 --> 00:34:42,360 That sounds lovely, but I find rose can be really overpowering, 606 00:34:42,360 --> 00:34:47,080 so I hope it's only a little bit of the rose water that he's using. 607 00:34:47,080 --> 00:34:51,120 The potential potholes are my mousse not setting in time. 608 00:34:51,120 --> 00:34:52,920 So priority number one, 609 00:34:52,920 --> 00:34:57,200 get mousse in fridge so that everything can start chilling. 610 00:35:01,320 --> 00:35:04,440 Lucy, how are you feeling after that skills test? 611 00:35:04,440 --> 00:35:06,200 Because you didn't have the start that you wanted. 612 00:35:06,200 --> 00:35:08,480 No, not at all. But it's happened now. 613 00:35:08,480 --> 00:35:11,320 I've just got to get on with it. Just try and do my best. 614 00:35:13,800 --> 00:35:16,040 For my signature main, I'm cooking lamb again. 615 00:35:16,040 --> 00:35:19,720 This time lamb rump, which is going to come with a carrot puree, 616 00:35:19,720 --> 00:35:23,680 a carrot fondant, and then a pickled red cabbage puree, 617 00:35:23,680 --> 00:35:26,880 braised chicory with anchovy and a herb crumb, 618 00:35:26,880 --> 00:35:29,200 and then a lamb sauce to bring it all together. 619 00:35:30,720 --> 00:35:32,760 Lamb rump, it's got texture to it. 620 00:35:32,760 --> 00:35:35,960 So Lucy's going to make sure she seals it lovely, golden. 621 00:35:35,960 --> 00:35:38,520 Hopefully baste it with lots of butter and herbs, 622 00:35:38,520 --> 00:35:42,040 and gets it into the oven quickly, because that lamb needs to rest, 623 00:35:42,040 --> 00:35:43,760 beautiful and pink. 624 00:35:44,760 --> 00:35:47,960 Carrot fondants, she's going to have to put those on really early. 625 00:35:47,960 --> 00:35:50,040 I question whether or not the carrot will absorb 626 00:35:50,040 --> 00:35:52,080 that lovely buttery flavour. 627 00:35:52,080 --> 00:35:54,680 Fresh chicory is a bitter vegetable. Got to be cooked nicely, 628 00:35:54,680 --> 00:35:58,320 braised is always soft. If i's braised and it's crunchy, 629 00:35:58,320 --> 00:36:00,680 she's not doing the right job. 630 00:36:00,680 --> 00:36:03,720 Pudding, I'm doing a chocolate orange mousse cake 631 00:36:03,720 --> 00:36:07,320 with some pistachio honeycomb and some whipped creme fraiche. 632 00:36:07,320 --> 00:36:10,280 I'd like to know the inspiration behind these two dishes? 633 00:36:10,280 --> 00:36:13,760 The lamb dish kind of came from me being out eating Turkish, 634 00:36:13,760 --> 00:36:16,600 where I live in East London, and just thinking how nice 635 00:36:16,600 --> 00:36:18,920 pickled red cabbage and grilled lamb are together. 636 00:36:18,920 --> 00:36:21,000 Dessert wise, I just love chocolate orange. 637 00:36:21,000 --> 00:36:23,240 It's like one of my favourite sweet things to eat, 638 00:36:23,240 --> 00:36:26,320 so it was always going to be what I'd do a dessert around. 639 00:36:28,320 --> 00:36:30,920 Lucy's making what she calls a mousse cake. 640 00:36:30,920 --> 00:36:33,440 But the recipe reads like a sort of rich dark chocolate cremeux 641 00:36:33,440 --> 00:36:35,600 with flavours of orange running through it. 642 00:36:35,600 --> 00:36:39,360 She's going to put that in the mould, bake it, take it out, 643 00:36:39,360 --> 00:36:42,400 pipe more mix in, put it back in the oven and bake it. 644 00:36:42,400 --> 00:36:44,480 So she's got two different textures. 645 00:36:44,480 --> 00:36:47,320 If it goes right, a bit of kind of fudgy texture at the bottom, 646 00:36:47,320 --> 00:36:49,120 and then kind of mousse-like in the middle, 647 00:36:49,120 --> 00:36:50,800 and then kind of a crispy top. 648 00:36:50,800 --> 00:36:53,920 This dessert all rests on this mousse cake. 649 00:36:53,920 --> 00:36:56,600 I can't wait to see the different textures. 650 00:36:58,120 --> 00:37:00,000 Guys, you are halfway. 651 00:37:00,000 --> 00:37:01,840 It's flying, isn't it? 652 00:37:03,320 --> 00:37:06,800 I'm going to start multitasking now, you know? 653 00:37:06,800 --> 00:37:10,720 My sort of pressure point with the signature cook 654 00:37:10,720 --> 00:37:13,120 is getting everything done on time, 655 00:37:13,120 --> 00:37:17,840 so I'm really just going to have to tunnel vision, you know? 656 00:37:17,840 --> 00:37:22,480 And fingers crossed that I can show them who I really am. 657 00:37:22,480 --> 00:37:24,720 Lauren, what are you making for us, please? 658 00:37:24,720 --> 00:37:29,080 I'm making quick cured lamb loin with some smoked nettle salsa. 659 00:37:29,080 --> 00:37:32,520 And I'm going to confit a parsnip and I'm going to top it with 660 00:37:32,520 --> 00:37:36,760 like a hazelnut crumb, some pickled pear and some smoked black pudding. 661 00:37:36,760 --> 00:37:38,200 Why are you curing the lamb? 662 00:37:38,200 --> 00:37:40,720 It just penetrates, you know, a wee bit more flavour 663 00:37:40,720 --> 00:37:44,200 into the lamb, so it does. 664 00:37:44,200 --> 00:37:48,000 Lauren is going to rub her lamb in fennel, some olive oil, 665 00:37:48,000 --> 00:37:49,240 some salt and pepper. 666 00:37:49,240 --> 00:37:51,720 But she's got to make sure she cures it long enough, 667 00:37:51,720 --> 00:37:54,600 because I want to taste that cure. 668 00:37:54,600 --> 00:37:58,040 We've got a confit parsnip. So you want to taste the parsnip, 669 00:37:58,040 --> 00:38:00,440 but you want it to be cooked all the way through. 670 00:38:00,440 --> 00:38:03,720 We've got smoked nettle and anchovy salsa. 671 00:38:04,720 --> 00:38:06,240 Trying not to get stung! 672 00:38:06,240 --> 00:38:09,320 Really interesting use of ingredients here. 673 00:38:09,320 --> 00:38:12,520 I personally love anchovy with lamb. 674 00:38:12,520 --> 00:38:14,600 I'm most worried about getting stung by the nettles, 675 00:38:14,600 --> 00:38:19,120 because that's happened every time that I've practised the dish! 676 00:38:19,120 --> 00:38:20,480 So...! 677 00:38:20,480 --> 00:38:22,680 I actually managed that without a sting! 678 00:38:24,800 --> 00:38:28,240 Lauren's dessert, black sesame and miso panna cotta. 679 00:38:28,240 --> 00:38:29,960 Ooh, that sounds nice! 680 00:38:29,960 --> 00:38:33,280 Sesame seed tuile for texture. Cherry sorbet. 681 00:38:33,280 --> 00:38:36,880 Beautiful fresh, sweet cherries. Nice and smooth. 682 00:38:36,880 --> 00:38:39,520 Chocolate crumb to also brings some texture onto the dish. 683 00:38:39,520 --> 00:38:41,680 The most important thing with panna cotta is get them made, 684 00:38:41,680 --> 00:38:43,720 het them set, get them into the fridge, 685 00:38:43,720 --> 00:38:47,200 get the sorbet mixture made and get that frozen down. 686 00:38:47,200 --> 00:38:49,200 You want one frozen and the other one set. 687 00:38:49,200 --> 00:38:52,480 Very important that they get on with that straight away. 688 00:38:54,560 --> 00:38:57,400 What are you hoping to demonstrate through these? 689 00:38:57,400 --> 00:39:00,800 I would like to think that my flavours 690 00:39:00,800 --> 00:39:03,720 are a smack in the mouth, you know? So that's... 691 00:39:03,720 --> 00:39:05,760 ..that's really what I'm going for. 692 00:39:05,760 --> 00:39:07,560 They smack you in the mouth, you know? 693 00:39:07,560 --> 00:39:09,760 Smack you in the mouth! Yeah! 694 00:39:12,160 --> 00:39:14,720 Chefs, you have 20 minutes left, please. 695 00:39:19,640 --> 00:39:22,760 In Indonesia, we always love to eat seafood. 696 00:39:22,760 --> 00:39:26,320 And I used to work in a lot of Chinese restaurants. 697 00:39:26,320 --> 00:39:30,480 So I just want to prove that I can make something fusion 698 00:39:30,480 --> 00:39:32,720 between Indonesian and Chinese. 699 00:39:34,400 --> 00:39:37,240 I'm making the king prawn and dumpling two ways. 700 00:39:37,240 --> 00:39:40,280 I poach the prawn, and then I make the dumpling with the prawn. 701 00:39:40,280 --> 00:39:42,160 And then the Indonesian prawn sauce, 702 00:39:42,160 --> 00:39:45,840 we'd serve fried courgette with a touch of the coriander. 703 00:39:47,440 --> 00:39:50,000 I'm really happy to have William with us in the kitchen. 704 00:39:50,000 --> 00:39:53,480 Something different and exciting and true to what he does. 705 00:39:56,000 --> 00:39:58,360 William was making his prawn dumplings and I asked him 706 00:39:58,360 --> 00:40:01,160 to show me. It was such a quick method. 707 00:40:01,160 --> 00:40:03,080 Can I do one? Yes, please. 708 00:40:05,920 --> 00:40:07,520 That's so cool! 709 00:40:07,520 --> 00:40:10,120 That's the best way to roll them. Yeah. 710 00:40:10,120 --> 00:40:12,880 I love that he's teaching ME something! 711 00:40:15,040 --> 00:40:16,560 That's my one. 712 00:40:18,040 --> 00:40:21,920 William's Indonesian prawn sauce, he's using the shells of the prawns. 713 00:40:21,920 --> 00:40:25,880 He's got lemongrass in there, chilli, lime leaf. 714 00:40:25,880 --> 00:40:27,600 And then he's blending it up. 715 00:40:29,760 --> 00:40:32,120 He's adding the coconut in and then back on the heat 716 00:40:32,120 --> 00:40:35,840 to cook it down. And then he'll pass it at the end. 717 00:40:35,840 --> 00:40:39,120 The dessert will be the coconut, coconut semifreddo. 718 00:40:39,120 --> 00:40:41,080 And then there's a coconut crumble. 719 00:40:41,080 --> 00:40:44,120 And then there's a coconut palm sugar sauce. 720 00:40:44,120 --> 00:40:47,240 And then there's also the caramelised pineapple. 721 00:40:47,240 --> 00:40:49,800 Wow! You're making pina colada! 722 00:40:53,320 --> 00:40:55,760 I love coconut! 723 00:40:55,760 --> 00:40:58,800 He's got coconut semifreddo, which is like an ice cream. 724 00:40:58,800 --> 00:41:00,320 It's got a chocolate shell. 725 00:41:00,320 --> 00:41:04,160 So he's going to paint the shape of the coconuts in chocolate. 726 00:41:04,160 --> 00:41:06,400 So it has a little crunch when you crack into it. 727 00:41:06,400 --> 00:41:10,240 But he's got to make sure that the chocolate shell is thick enough, 728 00:41:10,240 --> 00:41:12,840 because you go to remove it and it can snap, 729 00:41:12,840 --> 00:41:14,800 and the mousse will just fall out. 730 00:41:19,040 --> 00:41:20,880 Are these are your panna cottas? 731 00:41:20,880 --> 00:41:23,480 They went into the blast freezer, not the blast chiller. 732 00:41:23,480 --> 00:41:25,840 They're frozen. They are, frozen solid. 733 00:41:25,840 --> 00:41:29,160 Panna cotta is supposed to be wobbly. I know. 734 00:41:29,160 --> 00:41:33,480 Chefs, we have ten minutes, and there's some of you here 735 00:41:33,480 --> 00:41:36,200 that are really, I think, up against it. 736 00:41:38,240 --> 00:41:41,600 I didn't cut my sable deep enough. 737 00:41:41,600 --> 00:41:45,240 So it has cracked. Shards it is. 738 00:41:50,560 --> 00:41:52,560 OK? Slightly under. 739 00:41:54,360 --> 00:41:56,320 You have just five minutes left. 740 00:42:12,960 --> 00:42:14,560 The mousse hasn't set, 741 00:42:14,560 --> 00:42:17,320 so it's going to be a fig leaf ganache, unfortunately. 742 00:42:27,360 --> 00:42:28,920 It's so embarrassing. 743 00:42:31,680 --> 00:42:33,640 Right, time's up. Stop. 744 00:42:36,440 --> 00:42:38,120 That didn't go to plan! 745 00:42:39,920 --> 00:42:41,240 Oh, God. 746 00:42:43,240 --> 00:42:46,560 Head chef Lauren is serving lamb loin, cured with fennel 747 00:42:46,560 --> 00:42:51,160 and olive oil, topped with smoked nettle and anchovy salsa, 748 00:42:51,160 --> 00:42:55,640 and smoked black pudding, served with confit parsnip 749 00:42:55,640 --> 00:43:00,200 topped with a hazelnut and caraway seed crumb and pickled pears. 750 00:43:04,800 --> 00:43:07,000 This is very rare for me. 751 00:43:07,000 --> 00:43:09,960 I'm so sorry, chef. I would actually send this back. 752 00:43:16,000 --> 00:43:19,120 Lauren, you play with some very interesting ingredients. 753 00:43:19,120 --> 00:43:21,600 The smoked nettle with the anchovy, 754 00:43:21,600 --> 00:43:26,000 I love that salsa verde, but I'm not sure it works with black pudding. 755 00:43:26,000 --> 00:43:29,160 I think they're clashing, and I can't escape that lamb, 756 00:43:29,160 --> 00:43:32,640 I'm afraid. The crumb on top with the carraway seeds is nice. 757 00:43:32,640 --> 00:43:36,280 I love the pickled pears. The black pudding is delicious. 758 00:43:36,280 --> 00:43:39,080 Um, but it's made for you. You haven't done a great deal for it, 759 00:43:39,080 --> 00:43:40,520 you know. 760 00:43:40,520 --> 00:43:43,880 I love the idea of marinating it in fennel. 761 00:43:43,880 --> 00:43:46,360 But the lamb is undercooked. 762 00:43:46,360 --> 00:43:48,600 And this parsnip with the crumb and the pears, 763 00:43:48,600 --> 00:43:53,120 when you say it's confit, it has to be as soft as possible. 764 00:43:53,120 --> 00:43:56,040 And it's not completely cooked all the way through. 765 00:43:56,040 --> 00:43:59,120 It's just a shame because I think you've got great ideas. 766 00:44:00,440 --> 00:44:05,080 For dessert, Lauren has cooked a black sesame and miso panna cotta 767 00:44:05,080 --> 00:44:10,040 topped with sesame tuile shards, and ruby chocolate crumb, 768 00:44:10,040 --> 00:44:13,360 served with a cherry sorbet. 769 00:44:13,360 --> 00:44:15,320 You had a silly error with your panna cotta. 770 00:44:15,320 --> 00:44:17,640 What did you do? Instead of the blast chiller, 771 00:44:17,640 --> 00:44:19,200 I used the blast freezer. 772 00:44:27,840 --> 00:44:30,160 I'm starting to get the flavours of the panna cotta 773 00:44:30,160 --> 00:44:31,480 that you're after. 774 00:44:31,480 --> 00:44:34,240 The sesame oil almost tastes like peanut, 775 00:44:34,240 --> 00:44:37,080 and the miso, it almost takes it savoury, 776 00:44:37,080 --> 00:44:38,600 and I'm enjoying those flavours. 777 00:44:38,600 --> 00:44:41,400 It's not the light, bouncy texture you want, 778 00:44:41,400 --> 00:44:44,240 but then you froze it accidentally. 779 00:44:44,240 --> 00:44:45,880 Lauren, it doesn't look great. 780 00:44:45,880 --> 00:44:50,440 And this crumb, there's chocolate in there, so it's very sweet, 781 00:44:50,440 --> 00:44:52,200 but also it's very fine. 782 00:44:52,200 --> 00:44:55,520 So it just sort of melts and it's powdery. 783 00:44:55,520 --> 00:44:57,040 Sorbet, I'm not enjoying, 784 00:44:57,040 --> 00:44:59,280 because it's texturally wrong and very, very sweet as well. 785 00:44:59,280 --> 00:45:01,160 Tuile, just another texture. 786 00:45:01,160 --> 00:45:02,640 I'm really disappointed for you. 787 00:45:02,640 --> 00:45:05,120 I'm going to put this down to just a tough day. 788 00:45:07,160 --> 00:45:10,640 I'm feeling a wee bit sort of mixed emotions, really. 789 00:45:10,640 --> 00:45:12,840 A few mistakes were made. 790 00:45:12,840 --> 00:45:15,480 All I can do is hope for the best. 791 00:45:17,920 --> 00:45:20,440 Head chef Michael's signature main 792 00:45:20,440 --> 00:45:23,280 is pork and offal stuffed pappardelle, 793 00:45:23,280 --> 00:45:27,240 topped with a confit egg yolk, sat on a bed of summer vegetables 794 00:45:27,240 --> 00:45:32,000 including asparagus, courgette, and raw rhubarb, 795 00:45:32,000 --> 00:45:36,000 and a parsley and chive salsa verde green sauce 796 00:45:36,000 --> 00:45:38,160 served with a whey butter sauce. 797 00:45:43,200 --> 00:45:45,000 I'm concerned this isn't cooked. 798 00:45:45,000 --> 00:45:47,600 It's offal in there, and it's making me very nervous. 799 00:45:54,960 --> 00:45:57,800 What I have here is a pasta that's beautifully made, 800 00:45:57,800 --> 00:46:00,240 the way that it's been wrapped and filled. 801 00:46:00,240 --> 00:46:03,600 And so appreciate the skill it takes to do that. 802 00:46:03,600 --> 00:46:06,600 The confit egg on the top, I get the idea of that. 803 00:46:06,600 --> 00:46:08,480 But because the white sauce is too light 804 00:46:08,480 --> 00:46:12,120 and doesn't have enough body, it's not coming together as you wanted. 805 00:46:12,120 --> 00:46:14,160 The best thing is the green sauce that sits underneath. 806 00:46:14,160 --> 00:46:17,480 That's delicious. But you've got this spring-like 807 00:46:17,480 --> 00:46:19,640 vegetable concoction that's got a lot of bite 808 00:46:19,640 --> 00:46:21,160 and a lot of rawness to it. 809 00:46:21,160 --> 00:46:23,520 And then you've got this meaty faggot that's gamey, 810 00:46:23,520 --> 00:46:27,480 and I would agree with Gregg, slightly undercooked. 811 00:46:27,480 --> 00:46:29,840 That raw bits of rhubarb I get, with that sharpness, 812 00:46:29,840 --> 00:46:31,080 I do like that. 813 00:46:31,080 --> 00:46:33,560 But this offal, I'm not going to eat it. 814 00:46:33,560 --> 00:46:36,640 That's how nervous it's making me, Michael, I'm really sorry. 815 00:46:36,640 --> 00:46:38,480 I'm really, really sorry. 816 00:46:39,600 --> 00:46:44,280 For his signature dessert, Michael has made a fig leaf mousse 817 00:46:44,280 --> 00:46:49,040 with a timut pepper and strawberry compote topped with a fig leaf 818 00:46:49,040 --> 00:46:52,600 and strawberry sherbet, sable biscuit, 819 00:46:52,600 --> 00:46:56,320 and served with a rose water and strawberry sorbet. 820 00:46:56,320 --> 00:46:58,960 What's happened, Michael? My mousse didn't set. 821 00:47:07,080 --> 00:47:11,440 This tastes like a really thick custard, flavoured of fig leaf, 822 00:47:11,440 --> 00:47:13,320 and it's delicious. 823 00:47:13,320 --> 00:47:16,040 And I'm enjoying the flavours of the strawberry on the side. 824 00:47:16,040 --> 00:47:19,560 So it tastes, thankfully, so much better than it looks. 825 00:47:21,360 --> 00:47:24,080 Your biscuit's like oaty with a crunch, 826 00:47:24,080 --> 00:47:27,360 and then sharp sherbet that almost rocks you back on your heels, 827 00:47:27,360 --> 00:47:30,360 it's so sharp. And I'm loving your sorbet. 828 00:47:30,360 --> 00:47:32,000 Rose water running through that. 829 00:47:32,000 --> 00:47:34,800 It's like a freezing cold Turkish Delight! 830 00:47:34,800 --> 00:47:37,840 Not the dessert you wanted to present to us, I know, 831 00:47:37,840 --> 00:47:39,280 but it tastes lovely. 832 00:47:40,520 --> 00:47:41,960 Yeah, the flavours are there, 833 00:47:41,960 --> 00:47:43,880 but you can't salvage it when it's not set. 834 00:47:43,880 --> 00:47:45,880 Which is such a shame, because you've not really achieved 835 00:47:45,880 --> 00:47:47,760 what you wanted to achieve. 836 00:47:50,120 --> 00:47:52,440 It was definitely tougher than I was expecting, 837 00:47:52,440 --> 00:47:54,240 but I have a lot more to give. 838 00:47:54,240 --> 00:47:56,840 If I get given the opportunity to do so, 839 00:47:56,840 --> 00:47:59,320 I will grab it with both hands and run. 840 00:48:05,280 --> 00:48:11,080 Senior sous-chef Lucy's signature main course is roast lamb rump, 841 00:48:11,080 --> 00:48:14,000 served with braised chicory topped with an anchovy, 842 00:48:14,000 --> 00:48:16,280 wild garlic and rosemary crumb, 843 00:48:16,280 --> 00:48:22,200 carrot fondant, carrot puree, and a pickled red cabbage puree 844 00:48:22,200 --> 00:48:24,280 finished with a lamb sauce. 845 00:48:25,880 --> 00:48:28,200 I like the coloured dots, I think... I think it's great. 846 00:48:28,200 --> 00:48:31,160 That lamb is a little under for me. 847 00:48:39,080 --> 00:48:42,480 My lamb, a bit better than Gregg's. I would eat that. 848 00:48:42,480 --> 00:48:45,680 The carrot puree, the orange one is nice and sweet, 849 00:48:45,680 --> 00:48:49,480 but your pickled red cabbage puree is very grainy 850 00:48:49,480 --> 00:48:51,080 and it is really sharp. 851 00:48:52,360 --> 00:48:53,800 I'm loving that sauce. 852 00:48:53,800 --> 00:48:55,960 You finished it with a little bit of vinegar. 853 00:48:55,960 --> 00:48:58,160 Well, for me, that's like the vinegar sharpness 854 00:48:58,160 --> 00:49:00,840 in mint sauce, and mint sauce and lamb is something 855 00:49:00,840 --> 00:49:02,520 I've loved since I was very little. 856 00:49:02,520 --> 00:49:04,600 So really enjoying your sauce. 857 00:49:05,600 --> 00:49:08,280 Your chicory is fabulous. I love the little anchovy. 858 00:49:08,280 --> 00:49:10,680 The vinegary-ness of it and the cooking of it is beautiful. 859 00:49:10,680 --> 00:49:14,880 Beautiful. But I think the dish is lacking in the lamb cookery. 860 00:49:14,880 --> 00:49:16,640 Certainly the fondant cookery. 861 00:49:16,640 --> 00:49:19,120 It's a little slice of carrot that's been boiled. 862 00:49:21,240 --> 00:49:25,040 For dessert, Lucy has made a chocolate orange mousse cake 863 00:49:25,040 --> 00:49:29,000 served with a pistachio and coriander seed honeycomb, 864 00:49:29,000 --> 00:49:32,520 whipped creme fraiche, and fresh orange segments. 865 00:49:43,880 --> 00:49:46,280 I've never seen a mousse cake, but I'm very much enjoying this. 866 00:49:46,280 --> 00:49:49,560 It's soft, sticky, bit gooey, not too sweet. 867 00:49:49,560 --> 00:49:51,120 Lots of cocoa. 868 00:49:51,120 --> 00:49:53,760 Hint of orange in the background, I like that. 869 00:49:53,760 --> 00:49:56,040 And of course, the sourness of the creme fraiche 870 00:49:56,040 --> 00:49:57,920 is a nice contrast to it. 871 00:49:57,920 --> 00:49:59,520 There's no mousse in this for me. 872 00:49:59,520 --> 00:50:02,040 It's a cake, but the chocolate orange is the inspiration. 873 00:50:02,040 --> 00:50:04,120 And you do get that chocolate orange flavour, 874 00:50:04,120 --> 00:50:07,120 which is what we're looking for. You've ticked that box beautifully. 875 00:50:07,120 --> 00:50:09,480 I like the fresh oranges, but I don't understand why 876 00:50:09,480 --> 00:50:12,400 they're so tiny. This, um, honeycomb, 877 00:50:12,400 --> 00:50:14,840 it's a bit too crunchy and it's catching. 878 00:50:14,840 --> 00:50:16,880 But I love the flavour of the coriander 879 00:50:16,880 --> 00:50:19,560 that you have running through that. So some nice ideas. 880 00:50:19,560 --> 00:50:22,680 I just find the execution of them just haven't really 881 00:50:22,680 --> 00:50:24,320 come to the forefront here. 882 00:50:26,800 --> 00:50:29,240 I could feel better, definitely. 883 00:50:30,440 --> 00:50:35,440 But there were some nice comments. It wasn't all bad, so... 884 00:50:35,440 --> 00:50:38,720 Junior sous-chef William's signature main course 885 00:50:38,720 --> 00:50:42,240 is poached king prawns served with prawn, 886 00:50:42,240 --> 00:50:44,320 ginger and coriander dumplings, 887 00:50:44,320 --> 00:50:48,360 mussels and courgette ribbons, 888 00:50:48,360 --> 00:50:52,320 finished with an Indonesian lemongrass and chilli prawn sauce. 889 00:50:59,760 --> 00:51:02,680 Some lovely flavours there. Your little dumplings, 890 00:51:02,680 --> 00:51:04,880 you've got a little bit of ginger in there, 891 00:51:04,880 --> 00:51:08,680 but I enjoy dipping it into that sauce, which I love. 892 00:51:08,680 --> 00:51:12,000 The prawns, they are delicious. Courgette, bit of freshness. 893 00:51:12,000 --> 00:51:13,760 The mussels, they're beautifully cooked. 894 00:51:13,760 --> 00:51:15,840 They work really well here. 895 00:51:15,840 --> 00:51:18,400 I love your sauce making. It's got a lot of saltiness in it. 896 00:51:18,400 --> 00:51:20,280 It's really hot in flavour. 897 00:51:20,280 --> 00:51:22,560 I would have loved a lot more of that. 898 00:51:22,560 --> 00:51:24,960 I think it's very good, though. Thank you. 899 00:51:26,360 --> 00:51:29,680 William's dessert is coconut semifreddo 900 00:51:29,680 --> 00:51:34,520 encased in dark chocolate, served with caramelised pineapple, 901 00:51:34,520 --> 00:51:40,200 dark chocolate and coconut crumble, and a coconut and pandan syrup. 902 00:51:40,200 --> 00:51:43,520 That outside does look like the outside of a coconut. 903 00:51:43,520 --> 00:51:45,000 Well done. 904 00:51:55,520 --> 00:51:57,360 The semifreddo is very, very light. 905 00:51:57,360 --> 00:51:59,160 It's certainly got the right flavour of the coconut. 906 00:51:59,160 --> 00:52:00,920 I think the chocolate on the outside is lovely. 907 00:52:00,920 --> 00:52:03,760 It's crunchy, it cracks. Great. The shell, the way you brushed it 908 00:52:03,760 --> 00:52:06,480 on the outside is a lovely little bit of skill there, William. 909 00:52:06,480 --> 00:52:07,720 Thank you. 910 00:52:07,720 --> 00:52:09,560 I am really enjoying it. 911 00:52:09,560 --> 00:52:12,000 And though your crumb has caught quite a bit, 912 00:52:12,000 --> 00:52:13,800 I'm enjoying the bitterness of it. 913 00:52:13,800 --> 00:52:16,560 Pineapple, it's caramelised pineapple. 914 00:52:16,560 --> 00:52:18,400 But, you know, you had me at coconut! 915 00:52:20,240 --> 00:52:23,640 That pandan syrup there is just delightful. 916 00:52:23,640 --> 00:52:26,600 It's almost like a mellow vanilla. Maybe a hint of banana. 917 00:52:26,600 --> 00:52:29,480 That is just a lovely walk through the tropics! 918 00:52:31,400 --> 00:52:34,760 I feel very happy because of the good comments. 919 00:52:34,760 --> 00:52:37,200 Well done. You did really well. You did well. 920 00:52:37,200 --> 00:52:39,600 Yeah, I hope I can go to the next round. 921 00:52:39,600 --> 00:52:41,080 Fingers crossed. 922 00:52:44,880 --> 00:52:46,800 Two are going through to a quarterfinal. 923 00:52:46,800 --> 00:52:50,400 Two are leaving the competition, and we need to make a big decision. 924 00:52:50,400 --> 00:52:54,840 We had chefs with errors, and we have to find the potential. 925 00:52:56,480 --> 00:52:59,040 William has been the strongest chef of the four today. 926 00:52:59,040 --> 00:53:02,080 The little dumpling, I loved the texture of the filling inside. 927 00:53:02,080 --> 00:53:03,920 The prawn, it was cooked beautifully 928 00:53:03,920 --> 00:53:07,040 and I loved, loved, loved that prawn sauce. 929 00:53:07,040 --> 00:53:10,640 He really focused on the dessert. The chocolate cracked really nicely. 930 00:53:10,640 --> 00:53:13,160 Beautiful execution, lovely skill on show. 931 00:53:13,160 --> 00:53:15,760 Not one of us has got a reason why William shouldn't go through, right? 932 00:53:15,760 --> 00:53:20,560 No. Michael, that main course, he had a spiralled pasta. 933 00:53:20,560 --> 00:53:23,320 Great idea using the offal in there. 934 00:53:23,320 --> 00:53:27,200 Yet the filling was slightly under, the sauce wasn't the right sauce 935 00:53:27,200 --> 00:53:29,680 to bring it together. His dessert, I mean, 936 00:53:29,680 --> 00:53:32,520 it defied description when it came to its appearance, 937 00:53:32,520 --> 00:53:34,240 but it was delicious! 938 00:53:34,240 --> 00:53:35,960 I think the ambition is there. 939 00:53:35,960 --> 00:53:38,800 Great creativity and cookery in the skills test. 940 00:53:38,800 --> 00:53:41,840 But then the next step, was it just a step too far? 941 00:53:41,840 --> 00:53:45,520 Lucy gave us lamb. Mine was slightly under. 942 00:53:45,520 --> 00:53:49,640 I liked her sauce. And that chicory was delicious. 943 00:53:49,640 --> 00:53:53,120 The chicory was good. The dessert... Mousse cake. 944 00:53:53,120 --> 00:53:55,680 What she had was an orange flavoured brownie. 945 00:53:55,680 --> 00:53:58,640 But I did enjoy it. We had creme fraiche on the side. 946 00:53:58,640 --> 00:54:01,880 Really odd little bits of orange. Just disappointed. 947 00:54:03,520 --> 00:54:06,640 Lauren uses different sorts of ingredients and does 948 00:54:06,640 --> 00:54:08,880 some very unusual pairings. 949 00:54:08,880 --> 00:54:11,360 Again, I had lamb that wasn't cooked enough. 950 00:54:11,360 --> 00:54:13,440 We had parsnip with the pears and caraway. 951 00:54:13,440 --> 00:54:16,360 Although the flavours were nice, that parsnip was solid. 952 00:54:16,360 --> 00:54:21,840 The dessert, panna cotta flavoured with miso and sesame. 953 00:54:21,840 --> 00:54:25,080 I enjoyed those flavours. But this texture wasn't nice. 954 00:54:25,080 --> 00:54:27,400 That crumb was so fine. 955 00:54:27,400 --> 00:54:29,080 It was so uncomfortable to eat. 956 00:54:29,080 --> 00:54:32,040 Lauren had a tough day in the kitchen, it showed on the plate. 957 00:54:32,040 --> 00:54:33,320 Two are leaving. 958 00:54:33,320 --> 00:54:36,200 One is joining William in the quarterfinals. 959 00:54:36,200 --> 00:54:37,760 Who is that going to be? 960 00:54:40,080 --> 00:54:42,440 I hope the judges do give me a chance to come back. 961 00:54:42,440 --> 00:54:46,240 I think they sort of got what I was about. 962 00:54:46,240 --> 00:54:48,200 So... 963 00:54:48,200 --> 00:54:51,720 I definitely didn't showcase myself today to the chef that I am. 964 00:54:51,720 --> 00:54:53,640 I have a lot more to show. 965 00:54:53,640 --> 00:54:56,120 I hope to get that opportunity to continue. 966 00:54:56,120 --> 00:54:59,760 I think there were some flashes of potential that the judges saw, 967 00:54:59,760 --> 00:55:03,280 but I'm slightly concerned there are a few too many mistakes. 968 00:55:03,280 --> 00:55:05,560 Fingers crossed. Let's see what happens. 969 00:55:18,320 --> 00:55:23,560 Oh, chefs! The skills test left us with high expectations 970 00:55:23,560 --> 00:55:27,280 because we saw so much potential in all four of you. 971 00:55:27,280 --> 00:55:32,480 Today hasn't worked out the way you planned and the way we expected. 972 00:55:32,480 --> 00:55:35,720 But with the skills test in mind and your own dishes here, 973 00:55:35,720 --> 00:55:38,840 we have made a decision. 974 00:55:38,840 --> 00:55:41,560 Our first quarterfinalist is... 975 00:55:43,040 --> 00:55:45,680 ..William. Well done, my friend. 976 00:55:49,200 --> 00:55:51,960 Our second quarterfinalist is... 977 00:55:57,760 --> 00:55:59,240 ..Michael. 978 00:56:00,280 --> 00:56:02,680 Yeah! Well done, Michael. 979 00:56:04,080 --> 00:56:05,480 That's all right. 980 00:56:05,480 --> 00:56:07,120 Lucy, Lauren, 981 00:56:07,120 --> 00:56:10,160 very much hope you enjoyed your experience here with us 982 00:56:10,160 --> 00:56:12,720 in the MasterChef kitchen. Sorry to see you go. 983 00:56:12,720 --> 00:56:14,680 Thank you. Cheers. Thanks, guys. 984 00:56:17,240 --> 00:56:20,320 A bit disappointing, but, you know, I think anyone who knows me 985 00:56:20,320 --> 00:56:21,920 knows that I can do better than that. 986 00:56:21,920 --> 00:56:24,320 So it's not the end of the world. But, yeah, it would have been... 987 00:56:24,320 --> 00:56:27,680 ..it would have been nice to leave on a higher note, for sure. 988 00:56:27,680 --> 00:56:32,040 I'm feeling a wee bit let down, but I had a great day. 989 00:56:32,040 --> 00:56:34,720 This is really only the tip of the iceberg for me. 990 00:56:34,720 --> 00:56:38,520 I can't wait to keep pushing and see where it takes me. 991 00:56:40,920 --> 00:56:44,840 You are both now MasterChef quarterfinalists. 992 00:56:44,840 --> 00:56:46,920 Well done. Well done, man. 993 00:56:46,920 --> 00:56:48,560 Thank you. 994 00:56:48,560 --> 00:56:52,320 The fact that I got through by the skin of my teeth, 995 00:56:52,320 --> 00:56:54,720 I have to bring my A-game next time. 996 00:56:54,720 --> 00:56:57,520 And I fully intend to do so. 997 00:56:57,520 --> 00:56:59,440 Yeah, I feel like fantastic. 998 00:56:59,440 --> 00:57:02,280 I can release all the stress. 999 00:57:02,280 --> 00:57:04,480 It's really an amazing experience. 1000 00:57:04,480 --> 00:57:06,840 Yeah, I'm ready for more. 1001 00:57:06,840 --> 00:57:10,280 I need to push myself, and then I need more pressure. 1002 00:57:11,480 --> 00:57:12,760 Next time... 1003 00:57:12,760 --> 00:57:15,280 The last four hopefuls... 1004 00:57:16,320 --> 00:57:18,160 ..fight for their place... 1005 00:57:18,160 --> 00:57:20,480 I feel like I've been doing this forever! 1006 00:57:20,480 --> 00:57:22,360 Oh, my goodness, it's burning. 1007 00:57:22,360 --> 00:57:24,040 ..in the quarterfinal. 1008 00:57:26,400 --> 00:57:28,080 Right. Keep your head. OK. 1009 00:57:29,520 --> 00:57:32,680 Whoa! You've got some huge flavours. 1010 00:57:32,680 --> 00:57:34,240 I think it's delicious.