1 00:00:03,640 --> 00:00:07,120 It's the MasterChef semi-finals 2 00:00:07,120 --> 00:00:10,640 and only the best eight cooks remain. 3 00:00:13,600 --> 00:00:18,840 The competition is taking over every part of my life, including at home. 4 00:00:18,840 --> 00:00:22,760 I'm cooking non-stop and my partner says, "Oh, stop it!" 5 00:00:24,280 --> 00:00:27,760 I've surprised myself that I am here, 6 00:00:27,760 --> 00:00:30,920 but every cook that I do, I put everything that I've got into it. 7 00:00:32,680 --> 00:00:35,680 Now I'm starting to think, what's going to happen when I leave? 8 00:00:35,680 --> 00:00:38,200 What am I going to do the next day? 9 00:00:38,200 --> 00:00:40,240 And that's already terrifying. 10 00:00:42,040 --> 00:00:44,480 Tonight, the pressure is on... 11 00:00:44,480 --> 00:00:46,640 How many minutes left now? 12 00:00:46,640 --> 00:00:51,880 ..as they battle for the opportunity to cook for a Michelin-starred chef 13 00:00:51,880 --> 00:00:56,680 at a celebratory dinner 100 years in the making. 14 00:00:56,680 --> 00:00:59,560 It's a work of art, isn't it? It's just beautiful. 15 00:01:00,560 --> 00:01:02,960 Now we're about to put them to task. 16 00:01:02,960 --> 00:01:05,160 Today, they've got to hold their nerve. 17 00:01:05,160 --> 00:01:07,240 They're going to have to really go for it. 18 00:01:08,280 --> 00:01:11,320 Bring it on! We ain't seen nothing yet. 19 00:01:33,280 --> 00:01:37,480 This is a MasterChef invention test. 20 00:01:37,480 --> 00:01:43,200 You will have 90 minutes to cook for us a dish featuring... 21 00:01:44,360 --> 00:01:45,840 ..the chicken. 22 00:01:45,840 --> 00:01:47,200 Or the egg! 23 00:01:51,120 --> 00:01:52,600 We have opened the market again 24 00:01:52,600 --> 00:01:55,800 and we have stacked it full of many different types of eggs 25 00:01:55,800 --> 00:01:58,760 and a couple of different types of chickens. 26 00:01:58,760 --> 00:02:01,480 It's up to you what you do. 27 00:02:01,480 --> 00:02:04,720 At the end of this, two of you will be going home. 28 00:02:04,720 --> 00:02:07,600 Ten minutes to choose your ingredients. 29 00:02:07,600 --> 00:02:09,000 Off to the market. 30 00:02:15,840 --> 00:02:18,760 An exciting challenge, I love to cook with chicken. 31 00:02:18,760 --> 00:02:21,200 I've got a plan. 32 00:02:21,200 --> 00:02:22,800 Just got to put that into action. 33 00:02:25,080 --> 00:02:27,320 Chicken's something that I cook a lot with, 34 00:02:27,320 --> 00:02:29,720 but it's then just a case of, what do we go with? 35 00:02:29,720 --> 00:02:34,000 Do we go with something that's spicy or a bit different? 36 00:02:35,400 --> 00:02:38,640 The chicken is cooked in cultures throughout the world. 37 00:02:38,640 --> 00:02:40,680 It could be spiced, it can be fried, 38 00:02:40,680 --> 00:02:43,920 it can be grilled, it can be boiled, it could be steamed, 39 00:02:43,920 --> 00:02:46,160 it can be battened out, it could be breadcrumbed. 40 00:02:47,360 --> 00:02:49,760 If they choose the egg, they can give us desserts. 41 00:02:50,720 --> 00:02:53,680 From meringues to pavlovas to lemon meringue pies. 42 00:02:55,360 --> 00:02:58,080 Think I'm going to carry on Pookie style, 43 00:02:58,080 --> 00:03:00,400 do something that probably they don't expect. 44 00:03:01,600 --> 00:03:04,240 Decided to use the chicken and the egg in mine, 45 00:03:04,240 --> 00:03:05,920 so small elements of both. 46 00:03:05,920 --> 00:03:08,400 But, yeah, it's still forming. 47 00:03:15,720 --> 00:03:19,080 You have 90 minutes to showcase your talent, 48 00:03:19,080 --> 00:03:22,120 grab yourself a place in the final six. 49 00:03:22,120 --> 00:03:23,560 Let's go. 50 00:03:34,920 --> 00:03:36,760 James, of course, is our pro golfer. 51 00:03:36,760 --> 00:03:38,760 I don't know about his technique with his swing, 52 00:03:38,760 --> 00:03:42,640 but his technique with his dishes is superb. 53 00:03:42,640 --> 00:03:46,080 However, in that last round, James had a wobble. 54 00:03:46,080 --> 00:03:48,280 He got his timings wrong. 55 00:03:54,400 --> 00:03:56,440 What are you going to make for us now? 56 00:03:56,440 --> 00:03:59,000 I'm going to do you a chicken katsu curry. 57 00:03:59,000 --> 00:04:02,520 So, yeah, a little bit off, perhaps, what I've delivered to you before. 58 00:04:02,520 --> 00:04:04,920 Why have you decided to all of a sudden bring in 59 00:04:04,920 --> 00:04:08,120 some Asian flavours to your cooking? I like the Asian flavours, Gregg. 60 00:04:08,120 --> 00:04:11,160 It's something that I like to eat. I do it at home a lot, so... 61 00:04:11,160 --> 00:04:13,520 Yeah, far as I'm concerned, today, stay focused, 62 00:04:13,520 --> 00:04:16,360 give you guys something that tastes good on a plate. 63 00:04:17,480 --> 00:04:19,560 Chicken katsu curry - that's great. 64 00:04:19,560 --> 00:04:22,640 It's a piece of crumb chicken and it's a curry sauce. 65 00:04:22,640 --> 00:04:27,560 Slightly sweet - it's not really hot but it's very, very smooth, 66 00:04:27,560 --> 00:04:30,160 so the trick for James is to make sure that sauce 67 00:04:30,160 --> 00:04:32,040 is blended really, really well. 68 00:04:36,040 --> 00:04:38,680 Ioan from Wales, very ambitious cook. 69 00:04:38,680 --> 00:04:39,920 Plenty of technique, 70 00:04:39,920 --> 00:04:43,040 but often brings a twist and a fun element to his food. 71 00:04:45,600 --> 00:04:49,600 Today, I'm going to make a chorizo and bean stew 72 00:04:49,600 --> 00:04:53,200 with poussin and some patatas bravas as well. 73 00:04:53,200 --> 00:04:54,720 Why no twist? 74 00:04:54,720 --> 00:04:57,280 There might be a twist! I've just not thought of it yet. 75 00:05:02,040 --> 00:05:05,920 It's something that I would normally cook at home, but I've elevated it. 76 00:05:05,920 --> 00:05:07,760 Hopefully, John and Gregg see that. 77 00:05:07,760 --> 00:05:11,840 Half an hour gone means you've got an hour left. 78 00:05:11,840 --> 00:05:13,440 Boop, boop - come on! 79 00:05:20,920 --> 00:05:23,600 Olayemi wowed us with her Nigerian flavours 80 00:05:23,600 --> 00:05:26,320 and her big, family portions of food, 81 00:05:26,320 --> 00:05:28,680 but now she's bringing sophistication 82 00:05:28,680 --> 00:05:30,320 to those beautiful flavours. 83 00:05:31,440 --> 00:05:35,560 The one thing that I'm learning from this whole journey is just 84 00:05:35,560 --> 00:05:37,400 the resilience that we all have inside of us 85 00:05:37,400 --> 00:05:39,560 and the ability to go deeper than we ever thought. 86 00:05:39,560 --> 00:05:41,920 Sometimes, I come out of the MasterChef kitchen 87 00:05:41,920 --> 00:05:44,680 and I feel like a superhuman person because I'm thinking, 88 00:05:44,680 --> 00:05:46,560 "How did I just do that?" 89 00:05:50,440 --> 00:05:53,240 I love chicken. Probably one of my favourite proteins. 90 00:05:53,240 --> 00:05:56,920 I think initially I was thinking of doing you a roast chicken dinner. 91 00:05:56,920 --> 00:05:59,680 And then I thought, "No - bring in some spice." 92 00:06:02,280 --> 00:06:05,880 She's going to serve that with some couscous, 93 00:06:05,880 --> 00:06:09,560 and she's making us a tomato-based chutney with a scotch bonnet. 94 00:06:09,560 --> 00:06:10,960 Fantastic. 95 00:06:16,560 --> 00:06:18,640 Eddie's got an extraordinary repertoire, 96 00:06:18,640 --> 00:06:20,880 and has showed real skill and real potential. 97 00:06:20,880 --> 00:06:23,520 And he loves to take a classic idea 98 00:06:23,520 --> 00:06:26,560 and put into it the Indian spice he grew up with. 99 00:06:29,920 --> 00:06:31,960 I'm going to serve the roasted chicken breast. 100 00:06:31,960 --> 00:06:34,920 It's going to be cooked on the crown, roasted in the oven, 101 00:06:34,920 --> 00:06:38,680 and then we're going to have a very classic French accompaniment to it. 102 00:06:38,680 --> 00:06:42,800 We're going to have a tarragon and cream and white wine sauce 103 00:06:42,800 --> 00:06:44,600 and sauteed potatoes. 104 00:06:44,600 --> 00:06:48,200 Food that I love - food from France, food from the streets in Delhi 105 00:06:48,200 --> 00:06:49,920 and sometimes a combination of the two. 106 00:06:52,360 --> 00:06:56,200 On the side of that, we've got a little pie, a Charlotte, 107 00:06:56,200 --> 00:06:59,040 which is bread around the outside, which should be crispy, 108 00:06:59,040 --> 00:07:02,480 and in the middle of it, he's got minced chicken with Madeira sauce. 109 00:07:02,480 --> 00:07:04,200 Fascinating. 110 00:07:04,200 --> 00:07:07,040 Like a savoury summer pudding? Something like that, yeah. 111 00:07:10,440 --> 00:07:12,280 You're halfway! 112 00:07:12,280 --> 00:07:14,280 You are halfway. 113 00:07:23,040 --> 00:07:25,680 Pookie's adventurous, Pookie's exciting. 114 00:07:25,680 --> 00:07:28,520 She thinks outside the box and she does things very, very differently, 115 00:07:28,520 --> 00:07:30,120 and they work. 116 00:07:32,200 --> 00:07:35,560 Pookie, are you making fish? I'm making fish, yeah. 117 00:07:35,560 --> 00:07:38,680 So, the brief is the chicken and egg, 118 00:07:38,680 --> 00:07:41,760 and I'm just thinking, what else can I do with it, 119 00:07:41,760 --> 00:07:45,240 that's not going to come out just looking like chicken and egg? 120 00:07:45,240 --> 00:07:47,240 So I thought, I'll do fish. 121 00:07:49,440 --> 00:07:54,120 Pookie's making for us a Chinese dumpling in the shape of a goldfish. 122 00:07:54,120 --> 00:07:56,760 She's made a chicken mixture with some spices - 123 00:07:56,760 --> 00:07:59,200 that's the filling for the dumpling - 124 00:07:59,200 --> 00:08:02,880 and she's going to put it inside tom yum hot, sour soup. 125 00:08:02,880 --> 00:08:05,000 It's not for the faint-hearted. 126 00:08:05,000 --> 00:08:07,520 It's really spicy, it's really strong. 127 00:08:07,520 --> 00:08:10,760 Before I eat that, do I have to get it on a rod with a line? 128 00:08:10,760 --> 00:08:12,800 Yeah, you need to catch it. 129 00:08:18,440 --> 00:08:21,080 Thomas, born in Singapore, travelled the world, 130 00:08:21,080 --> 00:08:23,560 interior designer - he loves presentation. 131 00:08:23,560 --> 00:08:26,400 He loves great big flavours of Asian food, 132 00:08:26,400 --> 00:08:29,480 and he's delivered some beauties throughout this competition. 133 00:08:29,480 --> 00:08:30,880 So, what are you making today? 134 00:08:30,880 --> 00:08:33,320 I'm making a Spanish chicken. 135 00:08:33,320 --> 00:08:38,000 I have to show you a little bit of other international flavour 136 00:08:38,000 --> 00:08:41,680 that I know how to create, because at this point of the competition, 137 00:08:41,680 --> 00:08:43,440 I need to push harder. 138 00:08:43,440 --> 00:08:46,320 He has got in a pot some chicken thighs and chicken legs, 139 00:08:46,320 --> 00:08:51,160 which he's boned, apricots, raisins, tomatoes, 140 00:08:51,160 --> 00:08:54,920 chorizo sausage and chillies, with some orange rind. 141 00:08:56,120 --> 00:08:58,920 He's going to serve the whole lot on top of some crispy noodles 142 00:08:58,920 --> 00:09:01,920 with some chicken wings, which have got chorizo sausage inside. 143 00:09:03,160 --> 00:09:04,800 Unusual combination. 144 00:09:11,240 --> 00:09:13,320 Sarah brings style to her plate. 145 00:09:13,320 --> 00:09:16,800 She also loves to champion the flavours of Scotland. 146 00:09:23,080 --> 00:09:27,120 I am making sweetcorn custard, savoury custard. 147 00:09:27,120 --> 00:09:28,840 I had something similar to it once, 148 00:09:28,840 --> 00:09:31,400 and I just thought it was really, really tasty 149 00:09:31,400 --> 00:09:36,000 with crispy chicken skin, chanterelles, pickled shallot, 150 00:09:36,000 --> 00:09:37,720 and some deep-fried crispy shallots. 151 00:09:37,720 --> 00:09:39,920 All floating on the top of your custard? Yeah. 152 00:09:39,920 --> 00:09:42,200 Are you featuring the chicken here, do you think? 153 00:09:42,200 --> 00:09:44,360 The chicken skin is the best part of the chicken. 154 00:09:44,360 --> 00:09:46,680 I just hope the custard works, 155 00:09:46,680 --> 00:09:48,640 because if it doesn't, I've got nothing. 156 00:09:51,920 --> 00:09:55,240 You have just 15 minutes left, guys, please. 157 00:10:01,240 --> 00:10:04,520 Radha, the youngest contender in this year's competition, 158 00:10:04,520 --> 00:10:06,760 and we're seeing somebody get some confidence 159 00:10:06,760 --> 00:10:08,840 and growing as a great cook. 160 00:10:08,840 --> 00:10:11,040 The food that I've cooked throughout the competition 161 00:10:11,040 --> 00:10:14,480 so far has been what I was brought up on, as a kid growing up, 162 00:10:14,480 --> 00:10:16,400 and I think that's why I get so emotional, 163 00:10:16,400 --> 00:10:18,920 because everything I cook means something to me. 164 00:10:20,360 --> 00:10:23,400 Radha's making for us her father's favourite dish. 165 00:10:23,400 --> 00:10:27,680 We've got an egg curry - boiled eggs in a mixture made from tomato, 166 00:10:27,680 --> 00:10:31,880 ginger, garlic and spices, brought together as a curry sauce. 167 00:10:31,880 --> 00:10:34,800 With that, we've got bhatura, which is a deep-fried yoghurt bread 168 00:10:34,800 --> 00:10:38,000 with onion seeds running through it, and onion bhaji. 169 00:10:38,000 --> 00:10:40,640 It sounds like a great Indian feast. 170 00:10:44,960 --> 00:10:47,680 Have you made this curry before? No. 171 00:10:47,680 --> 00:10:49,920 My mum's made this curry for my dad, 172 00:10:49,920 --> 00:10:52,440 but I've never made it. I mean, I've eaten it, 173 00:10:52,440 --> 00:10:56,120 but...just trying to remember what my mum puts in. 174 00:10:59,000 --> 00:11:01,400 How many minute left now? 175 00:11:01,400 --> 00:11:03,840 You have six minutes left! 176 00:11:06,280 --> 00:11:09,320 Chicken was a little bit under, so just finishing it off in the pan. 177 00:11:09,320 --> 00:11:10,360 Skin's crispy, though. 178 00:11:15,120 --> 00:11:16,600 Got halfway through and was thinking, 179 00:11:16,600 --> 00:11:18,440 should I have picked another dish to do? 180 00:11:18,440 --> 00:11:21,960 But if they like it, it was a great choice, all right? 181 00:11:21,960 --> 00:11:23,640 Two minutes, guys! 182 00:11:25,760 --> 00:11:29,000 The custard's looking OK. It just needs to firm up, just a little bit. 183 00:11:42,600 --> 00:11:45,280 Right, time's up! Please stop. 184 00:11:49,120 --> 00:11:50,720 Lap of the gods now. 185 00:11:50,720 --> 00:11:52,320 WHISPERING: It looks really good! 186 00:11:52,320 --> 00:11:54,120 My knees are...like this. 187 00:11:55,080 --> 00:11:56,520 James, please. 188 00:12:00,720 --> 00:12:04,760 For a place in the final six, pro golfer James has made 189 00:12:04,760 --> 00:12:09,360 a chicken katsu curry, made from carrot, apple and ginger 190 00:12:09,360 --> 00:12:11,840 and served with basmati rice. 191 00:12:15,160 --> 00:12:16,960 Your rice is sticking together a little bit. 192 00:12:16,960 --> 00:12:18,400 It's gone a little bit gloopy. 193 00:12:18,400 --> 00:12:20,280 It just went a little bit over on me. 194 00:12:23,120 --> 00:12:24,880 Your chicken is starting to dry out, 195 00:12:24,880 --> 00:12:27,720 and that crumb hasn't got any texture on it. 196 00:12:27,720 --> 00:12:29,360 It's not crunchy. 197 00:12:29,360 --> 00:12:33,000 And, sauce like this, you need to blend it and make it fine, 198 00:12:33,000 --> 00:12:34,440 so you can't see that veg. 199 00:12:34,440 --> 00:12:37,400 You want the flavour of it, but you don't want to see it. 200 00:12:37,400 --> 00:12:41,080 Your sauce is mildly spiced. I like that. 201 00:12:41,080 --> 00:12:43,520 But I think once you give yourself a slice of rice, 202 00:12:43,520 --> 00:12:45,000 you know you've got a problem. 203 00:12:53,320 --> 00:12:57,280 Marketing manager Ioan is serving his roasted poussin 204 00:12:57,280 --> 00:13:00,640 with a cannellini, butter bean and chorizo cassoulet 205 00:13:00,640 --> 00:13:03,280 with crispy shallots, 206 00:13:03,280 --> 00:13:05,040 patatas bravas 207 00:13:05,040 --> 00:13:07,160 and an egg mayonnaise. 208 00:13:13,720 --> 00:13:15,880 I really like the flavour in your stew. 209 00:13:15,880 --> 00:13:18,440 You've got the flavour of paprika running through there, 210 00:13:18,440 --> 00:13:20,920 and sweet tomatoes. I like that - it's well seasoned. 211 00:13:20,920 --> 00:13:24,000 Your chicken breast is going a little bit dry. OK. 212 00:13:24,000 --> 00:13:27,440 The patatas bravas, I think, are really nicely made. 213 00:13:27,440 --> 00:13:29,680 Slightly peppery-hot on the back of your throat. 214 00:13:29,680 --> 00:13:32,720 Your mayonnaise with a richness of garlic in there, 215 00:13:32,720 --> 00:13:34,960 is good as well and it's nice and creamy. 216 00:13:34,960 --> 00:13:36,760 That's a tasty dish. Thank you. 217 00:13:39,200 --> 00:13:41,040 I'm feeling good. 218 00:13:41,040 --> 00:13:42,880 There was lots of elements to it. 219 00:13:42,880 --> 00:13:44,200 It packed flavour. 220 00:13:44,200 --> 00:13:47,360 I think I've done...pretty well. 221 00:13:49,800 --> 00:13:53,520 Project manager Olayemi has made roast chicken leg, 222 00:13:53,520 --> 00:13:56,880 spiced with harissa and Kashmiri chilli, 223 00:13:56,880 --> 00:13:59,840 and served with couscous packed with aubergine, 224 00:13:59,840 --> 00:14:04,360 peppers, apricots and raisins and a tomato-chilli chutney. 225 00:14:10,800 --> 00:14:12,720 You chicken's cooked all the way through. 226 00:14:12,720 --> 00:14:14,560 I like the spice mix around the outside. 227 00:14:14,560 --> 00:14:17,640 There's a lovely flavour of allspice, bit of clove and chilli. 228 00:14:17,640 --> 00:14:18,800 That's good. 229 00:14:18,800 --> 00:14:21,120 The couscous definitely needs more flavour in there 230 00:14:21,120 --> 00:14:22,920 to make that really come to life. 231 00:14:24,120 --> 00:14:27,560 My big issue is this skin. Yeah. The skin needs more cookery. 232 00:14:27,560 --> 00:14:30,000 I don't mind removing it, that's fine, 233 00:14:30,000 --> 00:14:34,120 but you've got so much spicing and herbs on the skin, 234 00:14:34,120 --> 00:14:36,880 it seems a shame now that I can't taste it. 235 00:14:38,800 --> 00:14:42,000 It's just a shame that I couldn't give them crispy chicken skin. 236 00:14:42,000 --> 00:14:43,840 So, yeah, I'm definitely concerned. 237 00:14:47,680 --> 00:14:53,080 Marine pilot Eddie's dish is roasted chicken with a tarragon cream sauce 238 00:14:53,080 --> 00:14:54,920 served with a Charlotte bread pudding 239 00:14:54,920 --> 00:14:56,400 filled with chicken and Madeira, 240 00:14:56,400 --> 00:14:59,440 white asparagus, baby carrots, 241 00:14:59,440 --> 00:15:02,800 wild mushrooms and sauteed potatoes. 242 00:15:04,320 --> 00:15:06,360 You have done a huge amount of work 243 00:15:06,360 --> 00:15:08,720 and this plate deserves to look better. 244 00:15:12,800 --> 00:15:15,600 Your tarragon sauce is fantastic. 245 00:15:15,600 --> 00:15:17,840 Absolutely fantastic. 246 00:15:17,840 --> 00:15:21,360 Enough aniseed coming from the tarragon, which is wonderful, 247 00:15:21,360 --> 00:15:24,240 dancing with that piece of chicken - that's great. 248 00:15:24,240 --> 00:15:27,280 This Charlotte, I think, is inspired. 249 00:15:27,280 --> 00:15:30,320 It's got a crispy outside, it's got a fluffy inside 250 00:15:30,320 --> 00:15:34,240 and lovely, lovely, moist chicken with a sweet hint of Madeira. 251 00:15:34,240 --> 00:15:35,640 Really, really good. 252 00:15:43,760 --> 00:15:45,560 Pookie, what's the dish called? 253 00:15:45,560 --> 00:15:48,200 It's called A Chicken In The Pond. 254 00:15:49,840 --> 00:15:51,840 Beauty salon owner Pookie 255 00:15:51,840 --> 00:15:55,120 has served chicken-filled chilli goldfish dumplings 256 00:15:55,120 --> 00:15:58,200 with salmon, caviar and flying fish roe, 257 00:15:58,200 --> 00:16:02,960 served in tom yum - a chilli, galangal and lemongrass broth. 258 00:16:04,440 --> 00:16:07,120 That is ridiculously clever. 259 00:16:11,360 --> 00:16:13,360 This soup's really bold. 260 00:16:13,360 --> 00:16:17,480 It's sharp and clean with lots of citrus, lots of lime. 261 00:16:17,480 --> 00:16:20,200 It's salty. It's also hot with the chilli. 262 00:16:20,200 --> 00:16:22,240 It's absolutely delightful. 263 00:16:22,240 --> 00:16:25,520 Your dumpling, the skin on the outside, lovely and thin. 264 00:16:25,520 --> 00:16:28,680 The actual mince filling is soft and wonderful 265 00:16:28,680 --> 00:16:31,480 and the whole thing looking like some fish in a pond. 266 00:16:31,480 --> 00:16:34,120 For an invention test, I take my hat off to you. 267 00:16:36,560 --> 00:16:40,600 Oh, my God. I am absolutely ecstatic. 268 00:16:40,600 --> 00:16:44,480 I just couldn't believe it, that they loved that flavour so much. 269 00:16:44,480 --> 00:16:46,920 WHISPERING: Well done! Well done. 270 00:16:46,920 --> 00:16:48,720 Thank you. 271 00:16:49,600 --> 00:16:52,200 Retired interior designer Thomas 272 00:16:52,200 --> 00:16:55,840 has served Spanish-style chicken thigh and drumsticks, 273 00:16:55,840 --> 00:16:58,360 flavoured with paprika, garlic and chilli, 274 00:16:58,360 --> 00:17:00,720 with chicken wings stuffed with chorizo, 275 00:17:00,720 --> 00:17:02,560 crispy noodles, 276 00:17:02,560 --> 00:17:05,200 courgette ribbons, red peppers, 277 00:17:05,200 --> 00:17:07,640 artichokes, cherry tomatoes 278 00:17:07,640 --> 00:17:11,720 and a sauce made from apricots, raisins and orange juice. 279 00:17:14,320 --> 00:17:18,560 The crunch of the noodles is good, the chicken leg is cooked nicely, 280 00:17:18,560 --> 00:17:22,760 but strong orange citrus with chicken and dried apricots 281 00:17:22,760 --> 00:17:24,480 and raisins together? 282 00:17:24,480 --> 00:17:26,520 It's an odd combination. 283 00:17:26,520 --> 00:17:27,960 Everything is cooked well. 284 00:17:27,960 --> 00:17:31,760 I like the crispy noodles, but I agree with John. 285 00:17:31,760 --> 00:17:34,240 I'm not getting on with this sauce at all. 286 00:17:37,480 --> 00:17:39,960 Maybe I went a little bit too far. 287 00:17:39,960 --> 00:17:42,760 Unfortunately, I can't reverse that! 288 00:17:42,760 --> 00:17:46,560 Law graduate Radha has showcased the eggs 289 00:17:46,560 --> 00:17:51,040 in a tomato-based curry, flavoured with cumin and garam masala, 290 00:17:51,040 --> 00:17:54,760 served with rice spiced with cinnamon and cloves, 291 00:17:54,760 --> 00:17:58,160 onion, cumin and chilli pakoras, 292 00:17:58,160 --> 00:17:59,640 bhatura bread 293 00:17:59,640 --> 00:18:02,080 and a cumin-seed yoghurt. 294 00:18:05,960 --> 00:18:08,960 You've got sweetness of tomato here. 295 00:18:08,960 --> 00:18:11,000 You've got a little bit of ginger flavour. 296 00:18:11,000 --> 00:18:13,360 You've got a bit of the smoky cumin. 297 00:18:13,360 --> 00:18:14,920 I like these flavours. 298 00:18:14,920 --> 00:18:18,120 I really like your bread. I think that's great - lovely and light. 299 00:18:18,120 --> 00:18:21,160 Your bhaji's crispy on the outside, like it should be. 300 00:18:21,160 --> 00:18:24,400 But your sauce could just do with a bit more oomph. 301 00:18:28,280 --> 00:18:31,600 Last up is marketing consultant Sarah, 302 00:18:31,600 --> 00:18:33,560 who crisped up the chicken skin, 303 00:18:33,560 --> 00:18:37,400 which was used as a topping for her egg-based sweetcorn custard, 304 00:18:37,400 --> 00:18:42,000 along with pan-fried chanterelles and crispy and pickled shallots. 305 00:18:48,800 --> 00:18:53,240 Your sweetcorn custard is a really nice texture. 306 00:18:53,240 --> 00:18:55,280 You've taken away quite a bit of the husk, 307 00:18:55,280 --> 00:18:58,080 which means you've got the lovely flavour of the sweetcorn - 308 00:18:58,080 --> 00:18:59,640 and it is sweet. 309 00:18:59,640 --> 00:19:02,600 Your chicken skin, you have purposely over-salted it 310 00:19:02,600 --> 00:19:05,240 and it's almost the saltiness of a potato crisp. 311 00:19:05,240 --> 00:19:07,920 I think that's really, really clever. Thank you. 312 00:19:07,920 --> 00:19:10,520 Lovely little sweet pickling on the shallot. 313 00:19:10,520 --> 00:19:12,360 Really nice accompaniments to this. 314 00:19:12,360 --> 00:19:16,000 Very, very clever sweet-savoury custard. Well done. 315 00:19:16,000 --> 00:19:17,440 Thank you. Good work. 316 00:19:20,960 --> 00:19:23,280 That went better than I could ever have hoped, 317 00:19:23,280 --> 00:19:25,560 but I'm not counting my chickens. 318 00:19:29,400 --> 00:19:33,680 We got an incredible variety amongst those two ingredients, didn't we? 319 00:19:33,680 --> 00:19:37,120 Now, let's be fair - a few of them really impressed. 320 00:19:47,400 --> 00:19:50,520 A few of them, I'm sure, are very worried right now. 321 00:20:02,320 --> 00:20:04,560 Big round, and we got a decision to make. 322 00:20:04,560 --> 00:20:06,640 Two of them are leaving us. 323 00:20:08,600 --> 00:20:10,720 I would love a spot in the final six, 324 00:20:10,720 --> 00:20:13,880 but I can't see it happening after today. 325 00:20:13,880 --> 00:20:15,400 I hope they take me forward, 326 00:20:15,400 --> 00:20:18,960 because then I would do everything in my power not to fail them. 327 00:20:20,200 --> 00:20:22,680 I'd be very disappointed if I leave today. 328 00:20:22,680 --> 00:20:26,000 But in terms of taste, maybe it's not to their liking. 329 00:20:32,720 --> 00:20:36,080 An invention test is always a tough challenge. 330 00:20:38,480 --> 00:20:41,920 The first contestant leaving us is... 331 00:20:49,720 --> 00:20:51,480 ..James. 332 00:20:51,480 --> 00:20:52,880 Sad to see you go. 333 00:20:53,960 --> 00:20:56,120 Thanks, James. Thanks, John. 334 00:20:58,800 --> 00:21:02,080 The second contestant leaving the competition is... 335 00:21:07,760 --> 00:21:09,560 ..Thomas. 336 00:21:09,560 --> 00:21:12,000 You should be very proud of what you've achieved. 337 00:21:12,000 --> 00:21:14,640 Thank you very much indeed. Thanks, Thomas. Good luck. 338 00:21:17,480 --> 00:21:20,720 It has been challenging, but yet... 339 00:21:20,720 --> 00:21:24,040 ..who could get this kind of experience? 340 00:21:24,040 --> 00:21:26,440 So, no regrets. 341 00:21:27,440 --> 00:21:31,200 I think I'll look back at my time on MasterChef very fondly. 342 00:21:31,200 --> 00:21:33,040 Been this amazing experience. 343 00:21:33,040 --> 00:21:36,320 Loved every minute of it, but that's where the journey ends for me. 344 00:21:36,320 --> 00:21:38,000 But I'm happy. 345 00:21:42,600 --> 00:21:46,320 You are through to our final six. 346 00:21:46,320 --> 00:21:47,840 It's only six now! 347 00:21:47,840 --> 00:21:49,720 Get some well-earned rest 348 00:21:49,720 --> 00:21:53,080 because we're going to send you out into the real world 349 00:21:53,080 --> 00:21:54,640 and you'll need your wits about you. 350 00:22:07,680 --> 00:22:11,080 Every year, scores of volunteers around the country 351 00:22:11,080 --> 00:22:13,040 raise money for the Poppy Appeal 352 00:22:13,040 --> 00:22:16,360 to fund the work of the Royal British Legion. 353 00:22:18,200 --> 00:22:20,240 Founded 100 years ago, 354 00:22:20,240 --> 00:22:23,240 the charity was formed at the end of the First World War 355 00:22:23,240 --> 00:22:25,160 to support and fight for the rights 356 00:22:25,160 --> 00:22:29,160 of those who had given so much and come back to so little. 357 00:22:31,600 --> 00:22:34,880 Tonight, at London's historic Middle Temple, 358 00:22:34,880 --> 00:22:38,240 the six semi-finalists will have the honour of catering 359 00:22:38,240 --> 00:22:42,960 a Michelin-star dinner to celebrate the centenary of the RBL. 360 00:22:42,960 --> 00:22:46,480 I feel so privileged to be able to have this opportunity, 361 00:22:46,480 --> 00:22:49,080 but it's also really nerve-racking. 362 00:22:49,080 --> 00:22:51,520 The sacrifices that many of them have made 363 00:22:51,520 --> 00:22:53,760 and the sacrifices that their families have made. 364 00:22:53,760 --> 00:22:56,520 For me, the focus is giving the people a great meal, 365 00:22:56,520 --> 00:22:58,000 because they deserve it. 366 00:22:59,040 --> 00:23:01,240 To add to the sense of occasion, 367 00:23:01,240 --> 00:23:06,360 today's kitchen will be run by Michelin-starred chef Glynn Purnell. 368 00:23:06,360 --> 00:23:07,560 In you come, guys. 369 00:23:09,200 --> 00:23:10,600 You can smile if you want! 370 00:23:11,920 --> 00:23:13,040 Not too much. 371 00:23:14,680 --> 00:23:18,560 Glynn Purnell is one of the country's most celebrated chefs. 372 00:23:18,560 --> 00:23:22,160 A proud born-and-bred Brummie, Glynn was one of the first chefs 373 00:23:22,160 --> 00:23:25,240 from Birmingham to achieve a coveted Michelin star, 374 00:23:25,240 --> 00:23:29,360 which his restaurant Purnell's has held since 2007. 375 00:23:29,360 --> 00:23:31,480 I'm from a council estate in Birmingham, 376 00:23:31,480 --> 00:23:34,400 and food was very, sort of, precious 377 00:23:34,400 --> 00:23:37,440 and when food was on the table, you were never late for it. 378 00:23:37,440 --> 00:23:39,680 You ate everything on the plate. 379 00:23:39,680 --> 00:23:44,120 Glynn's dishes celebrate his city's rich cultural diversity 380 00:23:44,120 --> 00:23:47,400 and push culinary ambition to the limit. 381 00:23:47,400 --> 00:23:49,440 This is a massive step up for these guys. 382 00:23:49,440 --> 00:23:51,440 So, to cook at a Michelin star level, 383 00:23:51,440 --> 00:23:56,320 everything you think about food has to be at the top of what it is. 384 00:23:57,360 --> 00:23:59,560 Anything else isn't acceptable. 385 00:24:00,600 --> 00:24:06,080 For today, and today only, you will be part of the Purnell's Brigade. 386 00:24:06,080 --> 00:24:07,120 OK? 387 00:24:07,120 --> 00:24:10,560 And I want us to serve some of the best food you've ever served before, 388 00:24:10,560 --> 00:24:13,800 so I want to know, are you in it? Yes. Yes, chef. 389 00:24:13,800 --> 00:24:16,040 Are you in it? Yes, chef! Follow me, yeah? 390 00:24:17,760 --> 00:24:22,320 The final six now have three hours to prepare for tonight's banquet, 391 00:24:22,320 --> 00:24:25,880 and they'll be paired up to manage the huge workload. 392 00:24:27,400 --> 00:24:32,120 On the starter, marketing expert Ioan and project manager Olayemi 393 00:24:32,120 --> 00:24:36,560 will combine forces to cook Glynn's signature spiced scallops, 394 00:24:36,560 --> 00:24:39,200 served with vegetable pakoras, 395 00:24:39,200 --> 00:24:42,000 a lentil dhal and a coriander sauce. 396 00:24:42,000 --> 00:24:44,880 What we don't want to do is, we don't want to burn the spice, 397 00:24:44,880 --> 00:24:46,760 because then that would become quite bitter 398 00:24:46,760 --> 00:24:49,440 and it would just completely ruin the whole balance of the dish. 399 00:24:50,520 --> 00:24:53,200 For me, this is a fantastic dish. This makes me smile. 400 00:24:53,200 --> 00:24:54,800 It's got explosive colours. 401 00:24:54,800 --> 00:24:58,280 It's got that British days of the Raj sort of feel to it 402 00:24:58,280 --> 00:25:01,560 with the British Royal Legion, and I think this really is 403 00:25:01,560 --> 00:25:04,160 a typical British-infused dish 404 00:25:04,160 --> 00:25:07,440 from all of the fantastic cultures we've got in this country. 405 00:25:08,640 --> 00:25:10,280 Little bit of curry oil. 406 00:25:10,280 --> 00:25:12,320 Oh, wow. That looks amazing. 407 00:25:12,320 --> 00:25:14,160 Just makes it pop on the plate. 408 00:25:15,320 --> 00:25:16,600 That's how it's got to look. 409 00:25:17,960 --> 00:25:19,320 Well, you'd better crack on, 410 00:25:19,320 --> 00:25:21,640 because there's 100 scallops with your names on, yeah? 411 00:25:21,640 --> 00:25:24,040 Let's get going, yeah? Thank you, chef. Off you go. Let's go. 412 00:25:28,960 --> 00:25:30,760 It's a complex dish. 413 00:25:30,760 --> 00:25:35,840 Precision is the name of the game at this level, so, yeah, excited. 414 00:25:35,840 --> 00:25:39,320 This is my first time getting scallops out. 415 00:25:39,320 --> 00:25:41,960 Usually I'll buy them all done and ready for cooking. 416 00:25:41,960 --> 00:25:44,240 I don't want to waste anything. Today is a great honour. 417 00:25:44,240 --> 00:25:47,240 Both my father and my brother were both in the RAF, 418 00:25:47,240 --> 00:25:49,280 so this has a massive resonance to me. 419 00:25:49,280 --> 00:25:51,880 I just want to make sure that I do it justice today. 420 00:25:54,040 --> 00:25:57,200 Are you going to wash them afterwards, Olayemi? Yeah. 421 00:26:00,240 --> 00:26:04,040 Beauty salon owner Pookie and marine pilot Eddie 422 00:26:04,040 --> 00:26:06,120 are in charge of the venison, 423 00:26:06,120 --> 00:26:11,040 which will require them to butcher and perfectly sear 30 fillets. 424 00:26:12,600 --> 00:26:16,280 Now, venison has got no fat, so we don't want to overcook the meat, 425 00:26:16,280 --> 00:26:19,760 and we certainly don't want to dry it out. Got to treat it delicately. 426 00:26:19,760 --> 00:26:20,960 Most definitely, yeah. 427 00:26:20,960 --> 00:26:23,400 So, we want to get a quick, nice sear on the outside. 428 00:26:24,480 --> 00:26:27,440 The venison will be served with a pea salad... 429 00:26:27,440 --> 00:26:29,320 And it's just... OK. HE MIMICS BLENDER 430 00:26:29,320 --> 00:26:32,400 Just a pulp, yeah? Yeah. We're not looking for mushy peas. 431 00:26:32,400 --> 00:26:34,360 We'll save them for the fish and chips, yeah? 432 00:26:36,200 --> 00:26:39,840 ..as well as tamarind and liquorice purees. 433 00:26:39,840 --> 00:26:43,520 We've got five or six technical things that need to be right. 434 00:26:43,520 --> 00:26:45,720 Some are simple, some a little bit more difficult, 435 00:26:45,720 --> 00:26:47,360 some a little bit time-consuming, 436 00:26:47,360 --> 00:26:49,800 but they all need to be nailed to get this dish right. 437 00:26:51,120 --> 00:26:54,040 Then we've got the venison, which is a medium rare, 438 00:26:54,040 --> 00:26:55,600 the red wine sauce. 439 00:27:00,160 --> 00:27:01,800 And there you go. Wow. 440 00:27:01,800 --> 00:27:05,320 The final accompaniment is a pommes boulangere - 441 00:27:05,320 --> 00:27:08,080 intricate layers of potato and onion. 442 00:27:09,080 --> 00:27:12,160 So, it needs to be on the money and just really go for it, yeah? 443 00:27:12,160 --> 00:27:14,240 Time is of the essence. Good luck, guys, eh? 444 00:27:14,240 --> 00:27:16,000 Looking forward to it. Thank you. 445 00:27:19,680 --> 00:27:21,280 I'm a bit nervous. 446 00:27:21,280 --> 00:27:24,360 I tried cooking venison before, once or twice, 447 00:27:24,360 --> 00:27:28,160 but this is in the proper, professional kitchen 448 00:27:28,160 --> 00:27:31,640 and for lots of people, so a lot of preparation. 449 00:27:33,640 --> 00:27:36,720 It's going to be a challenge, but this is achievable. 450 00:27:36,720 --> 00:27:38,120 Otherwise... 451 00:27:38,120 --> 00:27:40,360 Otherwise, what's the point of being here? 452 00:27:41,800 --> 00:27:46,480 Prioritising jobs is key, so Eddie and Pookie joined forces to prep 453 00:27:46,480 --> 00:27:51,160 the 80 potatoes and 20 onions required for the pommes boulangere. 454 00:27:53,400 --> 00:27:55,760 The onions needs to be caramelised for quite a long time, 455 00:27:55,760 --> 00:27:58,360 so we're going to get those on first. Done first. 456 00:27:58,360 --> 00:28:02,080 Huge, isn't it? Look! They're the biggest onions I've ever seen. Yeah. 457 00:28:03,520 --> 00:28:05,360 Over on pastry... 458 00:28:05,360 --> 00:28:07,800 3.5kg of strawberries! 459 00:28:09,840 --> 00:28:13,480 It just seems so many. That's going to take a wee while. 460 00:28:13,480 --> 00:28:16,720 Marketing consultant Sara and law graduate Radha 461 00:28:16,720 --> 00:28:19,760 are trying to get to grips with a complex recipe 462 00:28:19,760 --> 00:28:22,000 for a show-stopping finale - 463 00:28:22,000 --> 00:28:24,320 Glynn's take on a creme brulee, 464 00:28:24,320 --> 00:28:26,720 served in a fragile eggshell. 465 00:28:29,120 --> 00:28:31,120 Don't be impatient. 466 00:28:31,120 --> 00:28:33,200 Let the sugar caramelise. 467 00:28:33,200 --> 00:28:36,640 Can you see how nice and golden it is, yeah? There's no black bits. 468 00:28:38,280 --> 00:28:42,160 This is quintessentially British. 469 00:28:42,160 --> 00:28:45,760 It's burnt English custard and it's a taste of the fairground. 470 00:28:45,760 --> 00:28:48,280 When I was a kid, we used to go to the fair 471 00:28:48,280 --> 00:28:51,680 and just get a bag of what they call cinder toffee, which is honeycomb. 472 00:28:51,680 --> 00:28:56,560 So, emotions and passion are 100% on that dish. 473 00:28:57,920 --> 00:29:02,440 The dish is finished with a perfect oval of strawberry sorbet. 474 00:29:04,000 --> 00:29:06,800 Looks beautiful. Yeah, it does. Really, really beautiful. Amazing. 475 00:29:06,800 --> 00:29:07,920 Any questions? 476 00:29:07,920 --> 00:29:12,200 It might be silly, but how do we get the, like, the shell? 477 00:29:12,200 --> 00:29:14,440 Oh, the shell? See, they're already done for you. Oh. 478 00:29:14,440 --> 00:29:17,240 Oh, thank God for that! Oh, OK. Right, OK. 479 00:29:20,720 --> 00:29:23,560 I'm comfortable doing the honeycomb, for sure. Yep. 480 00:29:23,560 --> 00:29:25,720 Do you want to do the brulee as well? 481 00:29:25,720 --> 00:29:28,400 I'm worried about all of it, really! 482 00:29:28,400 --> 00:29:30,680 Because it's, I mean, it's Michelin-starred food, 483 00:29:30,680 --> 00:29:33,000 which is obviously not anything I've done before. 484 00:29:33,000 --> 00:29:34,400 I've done sorbet before, 485 00:29:34,400 --> 00:29:36,960 so we're just basically playing to each other's strengths 486 00:29:36,960 --> 00:29:38,640 with everything that we've got to do. 487 00:29:39,640 --> 00:29:43,680 It's just the sheer mass or quantity that I've got to cook for. 488 00:29:45,560 --> 00:29:48,640 I need a calculator. I mean, me and my maths are not friends. 489 00:29:49,560 --> 00:29:51,000 Can I have my phone? 490 00:29:59,280 --> 00:30:01,560 For the last 100 years, 491 00:30:01,560 --> 00:30:05,960 the Royal British Legion has provided a lifeline for war veterans 492 00:30:05,960 --> 00:30:07,280 and their families. 493 00:30:07,280 --> 00:30:10,080 The demand is still there, and increasingly, now, 494 00:30:10,080 --> 00:30:13,560 we are understanding more about the consequences 495 00:30:13,560 --> 00:30:16,160 of what veterans have seen and done on their mental health. 496 00:30:17,200 --> 00:30:21,640 Each year, the tens of millions of pounds raised from the Poppy Appeal 497 00:30:21,640 --> 00:30:26,040 is used to help rebuild lives at centres like The Battle Back, 498 00:30:26,040 --> 00:30:28,160 opened in 2012, 499 00:30:28,160 --> 00:30:33,360 which proved to be a life-saver to Royal Air Force veteran Naomi Hall, 500 00:30:33,360 --> 00:30:37,840 who struggled to adjust to civilian life after serving in Afghanistan. 501 00:30:37,840 --> 00:30:40,000 I thought the bottom of my world was falling out 502 00:30:40,000 --> 00:30:43,760 when I was leaving the military and it was the support that I received 503 00:30:43,760 --> 00:30:47,440 at The Battle Back Centre that allowed me to draw a line under it 504 00:30:47,440 --> 00:30:50,960 and say, "No, I have still got purpose, I have got meaning." 505 00:30:50,960 --> 00:30:54,560 But Naomi's road to recovery was hindered further 506 00:30:54,560 --> 00:30:57,200 by a life-threatening car crash. 507 00:30:57,200 --> 00:30:59,040 The injuries were quite catastrophic. 508 00:30:59,040 --> 00:31:02,080 On a bad day, I'd look at myself and think, "I shouldn't be here." 509 00:31:02,080 --> 00:31:05,840 But, again, the Royal British Legion was there to help. 510 00:31:05,840 --> 00:31:10,800 See, in my mind, I class the RBL as the most important charity. 511 00:31:11,840 --> 00:31:15,760 I wouldn't be who I am now, where I am today without it. 512 00:31:16,920 --> 00:31:20,000 It's just someone reaching out who cares 513 00:31:20,000 --> 00:31:23,800 and who's got some compassion and also identifies and understands 514 00:31:23,800 --> 00:31:27,520 with struggles they're going through, balances them, 515 00:31:27,520 --> 00:31:29,960 and then they know that we're always there for them. 516 00:31:35,040 --> 00:31:36,640 Back in the kitchen... 517 00:31:36,640 --> 00:31:38,280 OK, Team Purnell's! 518 00:31:38,280 --> 00:31:41,680 We are one hour into prep, one hour into prep. 519 00:31:42,880 --> 00:31:45,960 With all of their 60 scallops opened and cleaned, 520 00:31:45,960 --> 00:31:49,000 Ioan and Olayemi move on to the garnishes, 521 00:31:49,000 --> 00:31:51,840 which includes the dehydrated coconut. 522 00:31:51,840 --> 00:31:55,320 So you're looking for a really thin thickness. 523 00:31:55,320 --> 00:31:58,560 It's making sure that they all cook evenly and that 524 00:31:58,560 --> 00:32:02,400 it gives the same experience for each and every guest on the dish. 525 00:32:04,440 --> 00:32:08,920 The finer details are also a concern for team-mate Olayemi, 526 00:32:08,920 --> 00:32:12,360 who needs to prepare enough mustard-chilli pickling liquor 527 00:32:12,360 --> 00:32:15,320 for 3.5kg of carrots. 528 00:32:15,320 --> 00:32:18,240 I'm trying to follow the recipe to the nth gram, 529 00:32:18,240 --> 00:32:22,320 so even though they said 1kg, there's, like, a few grains left 530 00:32:22,320 --> 00:32:24,360 and I'm not risking putting them! 531 00:32:28,560 --> 00:32:31,720 Yemi, do you want me to crack on with any more jobs with pickling? 532 00:32:31,720 --> 00:32:34,280 I think we should actually get on to the next thing. OK. 533 00:32:34,280 --> 00:32:38,160 Have you finished with the coconut? Yes. Check the lentil recipe. 534 00:32:38,160 --> 00:32:40,600 Teamwork is essential. 535 00:32:40,600 --> 00:32:43,000 If you finish first, you jump straight on. 536 00:32:43,000 --> 00:32:46,320 It doesn't necessarily mean you stand and watch. 537 00:32:46,320 --> 00:32:48,560 You jump in. You've got to come together as a team, 538 00:32:48,560 --> 00:32:51,240 just like a proper professional brigade. 539 00:32:52,560 --> 00:32:55,480 Look at the detail of the lentil stirring! 540 00:32:55,480 --> 00:32:58,240 Yeah. You have to keep all the lentils slightly within the pot 541 00:32:58,240 --> 00:33:00,440 so they all cook. 542 00:33:01,880 --> 00:33:07,120 Over on the venison main, Pookie and Eddie have also had to divide jobs. 543 00:33:07,120 --> 00:33:08,560 With over an hour gone, 544 00:33:08,560 --> 00:33:11,720 they're still working on their potato boulangere. 545 00:33:11,720 --> 00:33:14,320 It takes a lot to get these going, doesn't it? 546 00:33:14,320 --> 00:33:17,560 As well as keeping an eye on the caramelised onions, 547 00:33:17,560 --> 00:33:20,800 Eddie needs to pick 60 sprigs of marjoram herb 548 00:33:20,800 --> 00:33:24,200 needed to flavour the 30 individual portions. 549 00:33:24,200 --> 00:33:26,160 Me and Pookie need to keep our heads down 550 00:33:26,160 --> 00:33:28,520 and make sure we get all the prep sorted fast. 551 00:33:28,520 --> 00:33:31,880 Once we've got this on and we start to get these onions caramelised, 552 00:33:31,880 --> 00:33:34,400 then we'll feel like we're starting to get somewhere. 553 00:33:37,480 --> 00:33:39,760 I'm thinking I'm worried about the timing. 554 00:33:39,760 --> 00:33:43,960 You have to clean - you have to prep it, peel it, 555 00:33:43,960 --> 00:33:48,080 wash it and then slice it and then cut it into the little round coins. 556 00:33:48,080 --> 00:33:49,920 So, yeah, it's a lot of work. 557 00:33:51,120 --> 00:33:53,240 Next thing, I have to prep the venison, 558 00:33:53,240 --> 00:33:56,960 so I need to, like, get a move on! 559 00:33:59,920 --> 00:34:03,680 On pastry, Radha's in charge of the strawberry elements 560 00:34:03,680 --> 00:34:06,920 for Glynn's brulee showpiece. 561 00:34:06,920 --> 00:34:10,080 How we getting on, Radha? Sorbet, I've done. That's on. 562 00:34:10,080 --> 00:34:12,600 OK. I can hear that churning, which is music to my ears. 563 00:34:12,600 --> 00:34:14,440 Yeah, so I just keep, obviously, watching that, 564 00:34:14,440 --> 00:34:16,680 making sure it's not going to over-churn or anything. Yeah. 565 00:34:16,680 --> 00:34:20,280 Just got to prep these strawberries for, obviously, to be marinaded 566 00:34:20,280 --> 00:34:22,240 because they need to be soaking for an hour. 567 00:34:22,240 --> 00:34:23,560 Is the marinade on? No. 568 00:34:23,560 --> 00:34:24,720 Right. 569 00:34:25,760 --> 00:34:28,680 Right, where's that hob? I need to use that, so just... 570 00:34:28,680 --> 00:34:31,760 As Radha races to get her red wine marinade on 571 00:34:31,760 --> 00:34:33,320 for her strawberries... 572 00:34:33,320 --> 00:34:35,720 "Bring to the boil over a medium heat." 573 00:34:35,720 --> 00:34:37,360 Right, medium. 574 00:34:37,360 --> 00:34:39,760 ..team-mate Sarah is working her way through 575 00:34:39,760 --> 00:34:42,800 four batches of vanilla custard. 576 00:34:42,800 --> 00:34:45,240 Like, the creme brulee custard needs to be chilled. 577 00:34:45,240 --> 00:34:47,960 Obviously, it's served chilled, so it needs to cook first 578 00:34:47,960 --> 00:34:49,840 and then be chilled down. 579 00:34:51,800 --> 00:34:54,280 I definitely think things are taking longer. 580 00:34:54,280 --> 00:34:56,400 Feeling a little bit up against it, actually, 581 00:34:56,400 --> 00:34:59,320 but we're just going to need to head down, crack on. Yep. 582 00:34:59,320 --> 00:35:01,640 I didn't realise how long this takes. Yeah. 583 00:35:01,640 --> 00:35:04,400 So we're going to need to hustle. 584 00:35:06,200 --> 00:35:08,480 You can't take your foot off the gas, yeah? 585 00:35:08,480 --> 00:35:10,520 Three hours, it's gone like that. 586 00:35:10,520 --> 00:35:12,520 Fridge, fridge, fridge. You can't daydream, 587 00:35:12,520 --> 00:35:13,960 you can't talk about the weather. 588 00:35:13,960 --> 00:35:16,360 You've got to put your foot down and get it done. 589 00:35:16,360 --> 00:35:17,800 I can't get it out. 590 00:35:17,800 --> 00:35:20,680 I've not got much muscle power so I'm just scooping it out. 591 00:35:20,680 --> 00:35:23,520 I'd like to be a little bit further on at this stage, 592 00:35:23,520 --> 00:35:26,320 but it's a professional kitchen. They've never been here before. 593 00:35:26,320 --> 00:35:29,160 The venison's still in the fridge. The custard isn't made. 594 00:35:29,160 --> 00:35:32,120 We've got guests arriving very soon and they need to step up. 595 00:35:34,080 --> 00:35:37,080 Never cooking for 30 people in my life again. 596 00:35:37,080 --> 00:35:38,360 It's too stressful. 597 00:35:43,600 --> 00:35:47,560 Upstairs in the dining room, final preparations are under way 598 00:35:47,560 --> 00:35:49,320 for the centenary dinner. 599 00:35:50,640 --> 00:35:54,240 One of the key aspects of military life is food. 600 00:35:54,240 --> 00:35:57,640 I think Napoleon said the army marches on its stomach 601 00:35:57,640 --> 00:35:59,520 and it remains the case, 602 00:35:59,520 --> 00:36:02,520 and if the food's not good enough, morale plummets very quickly. 603 00:36:03,520 --> 00:36:05,160 Olayemi, Ioan! 604 00:36:05,160 --> 00:36:09,000 We have got one hour before the starter is served. No problem. 605 00:36:09,000 --> 00:36:12,440 So I suggest we start moving a little bit quicker than we are. 606 00:36:12,440 --> 00:36:14,400 Yes, Chef. Excellent. 607 00:36:15,400 --> 00:36:17,240 I am definitely worried about timing 608 00:36:17,240 --> 00:36:19,640 because I still have one big job to do. 609 00:36:19,640 --> 00:36:21,600 I've got to get the coriander sauce, 610 00:36:21,600 --> 00:36:24,240 and for me, it's got to be bang-on in terms of the flavour, 611 00:36:24,240 --> 00:36:28,880 the consistency, and it needs me to reduce down the coconut milk, 612 00:36:28,880 --> 00:36:30,320 and that's going to take some time. 613 00:36:32,360 --> 00:36:34,120 Ioan has started the pakoras. 614 00:36:34,120 --> 00:36:38,040 He's getting the potatoes ready, so that's another big job. 615 00:36:38,040 --> 00:36:41,040 I'm hoping I can finish this so I can give him a hand. 616 00:36:41,040 --> 00:36:42,680 It's going to be a push. 617 00:36:42,680 --> 00:36:44,600 Just hope we can do it. I think we can. 618 00:36:47,240 --> 00:36:49,560 Ioan? Yes. You need to keep an eye on these. OK. 619 00:36:49,560 --> 00:36:52,600 Maybe turn the heat up a touch and work it 620 00:36:52,600 --> 00:36:55,320 rather than just standing there, leaving and coming back, 621 00:36:55,320 --> 00:36:57,000 coming back, coming back, yeah? Yeah. 622 00:36:57,000 --> 00:36:59,280 Cos they you will overcook very quickly. Yeah. 623 00:37:02,000 --> 00:37:04,240 Have you done both sides? So quick. Yep. 624 00:37:04,240 --> 00:37:07,520 I'm a butcher now, Eddie! 625 00:37:07,520 --> 00:37:09,920 With just 45 minutes until service, 626 00:37:09,920 --> 00:37:12,560 Eddie and Pookie have paused their other prep 627 00:37:12,560 --> 00:37:14,960 to focus on the all-important butchery 628 00:37:14,960 --> 00:37:17,480 of four whole saddles of venison. 629 00:37:17,480 --> 00:37:20,320 It takes a lot of time. You want to get rid of all this sinew, 630 00:37:20,320 --> 00:37:23,960 because otherwise it will kind of clog up the diners' mouths. 631 00:37:23,960 --> 00:37:27,760 Once we get this done, we're going to get... Tamarind sauce. 632 00:37:27,760 --> 00:37:29,640 Tamarind sauce and the pea puree done. 633 00:37:29,640 --> 00:37:32,400 Then we've got to put the potatoes together. 634 00:37:32,400 --> 00:37:34,320 We'll get those in the oven. 635 00:37:34,320 --> 00:37:36,320 We're just trying to get the job done. 636 00:37:38,600 --> 00:37:41,720 I'm just a bit concerned about the tamarinds on the side. 637 00:37:41,720 --> 00:37:44,880 I'm going to get the tamarind on now, yeah. We need to get these on. 638 00:37:44,880 --> 00:37:47,120 While we're doing that... You do that, I'll do this. 639 00:37:47,120 --> 00:37:49,240 ..that can be on the side. Yep. I'm going to wash my hands, 640 00:37:49,240 --> 00:37:51,400 get the tamarinds in. OK, cool, yeah. 641 00:37:52,400 --> 00:37:56,280 Multi-tasking is also key on the pastry section. 642 00:37:56,280 --> 00:37:58,080 See how the smell's starting to change, yeah? 643 00:37:58,080 --> 00:37:59,920 Yeah, yeah! Little bit further. OK. 644 00:37:59,920 --> 00:38:02,080 It says cool until set. 645 00:38:02,080 --> 00:38:07,240 The endless list of technical jobs includes the brown butter crumble. 646 00:38:07,240 --> 00:38:10,800 Every process needs to be done and it needs to be fully executed, 647 00:38:10,800 --> 00:38:13,240 otherwise, the dish isn't going to be how it's meant to be. 648 00:38:14,240 --> 00:38:18,480 Sarah's also feeling the pressure. Her brulee mix is in to chill, 649 00:38:18,480 --> 00:38:21,880 but she now has to master making the special caramel powder, 650 00:38:21,880 --> 00:38:24,360 which will top her egg-filled brulee. 651 00:38:24,360 --> 00:38:27,960 Doesn't seem to be like making a proper caramel. It's really pale. 652 00:38:27,960 --> 00:38:29,760 The quantities are crazy - you know, 653 00:38:29,760 --> 00:38:32,080 it's just way beyond anything I've done before. 654 00:38:32,080 --> 00:38:35,280 You've got to do it four times to get enough for 30 people, so, yeah, 655 00:38:35,280 --> 00:38:37,400 it's mad. I just don't want to take that too far 656 00:38:37,400 --> 00:38:39,080 cos I'll have to start it again. 657 00:38:39,080 --> 00:38:41,360 I've got the honeycomb to do once I've done this. 658 00:38:42,240 --> 00:38:43,960 I've got to go, sorry. 659 00:38:43,960 --> 00:38:46,720 They've literally got lots of little jobs to do. 660 00:38:46,720 --> 00:38:50,680 Very technical, very precise, very delicate. 661 00:38:52,760 --> 00:38:54,520 Am I confident they're going to do it? 662 00:38:54,520 --> 00:38:56,360 I can't say that at this moment. 663 00:39:01,080 --> 00:39:07,160 Outside, the Royal British Legion VIP guests have started to arrive, 664 00:39:07,160 --> 00:39:10,400 including serving members of the Armed Forces, 665 00:39:10,400 --> 00:39:13,760 veterans and fundraisers. 666 00:39:16,280 --> 00:39:19,720 100 years, it's a proud moment for the Legion. 667 00:39:19,720 --> 00:39:21,640 I'm blessed to be part of it. 668 00:39:21,640 --> 00:39:24,840 Remembering those colleagues and friends who paid the ultimate price 669 00:39:24,840 --> 00:39:27,200 to give us the freedom that most of us enjoy now. 670 00:39:28,360 --> 00:39:31,120 I served in the Falkland Islands 671 00:39:31,120 --> 00:39:33,080 aboard HMS Sheffield. 672 00:39:33,080 --> 00:39:37,000 Unfortunately, we were hit by an Exocet missile, 673 00:39:37,000 --> 00:39:39,400 which killed 20 of my friends. 674 00:39:40,280 --> 00:39:43,800 I suffered from PTSD, 675 00:39:43,800 --> 00:39:47,400 and if it wasn't for the British Legion, I don't know what I'd do. 676 00:39:47,400 --> 00:39:50,440 The Royal British Legion. ALL: The Royal British Legion. 677 00:39:50,440 --> 00:39:52,040 When you're serving, it's quite easy, 678 00:39:52,040 --> 00:39:54,880 because you've got the military family beyond you. 679 00:39:54,880 --> 00:39:57,320 And when you leave, which I've not yet, 680 00:39:57,320 --> 00:40:01,320 the RBL is that family and have got the big hug around people 681 00:40:01,320 --> 00:40:03,440 and it changes people's lives. 682 00:40:04,640 --> 00:40:06,080 What an audience. 683 00:40:06,080 --> 00:40:09,320 They're celebrating the centenary 684 00:40:09,320 --> 00:40:12,320 of an astonishing organisation 685 00:40:12,320 --> 00:40:14,480 that's part of the fabric of British society. 686 00:40:14,480 --> 00:40:16,440 I've looked at the menu. 687 00:40:16,440 --> 00:40:19,880 Those guys have really set themselves a challenge in there. 688 00:40:20,880 --> 00:40:23,200 The pressure they must be under in that kitchen is immense. 689 00:40:23,200 --> 00:40:25,560 I know what it's like. You know, deadlines, 690 00:40:25,560 --> 00:40:28,600 got to get your food out on time, it's got to be hot and ready. 691 00:40:28,600 --> 00:40:31,240 It's going to be a nightmare for them. I feel really, really sorry. 692 00:40:31,240 --> 00:40:33,320 I'm just glad I'm not there doing it with them. 693 00:40:35,400 --> 00:40:40,160 For starters, you have 20 minutes before we have to start to serve. 694 00:40:40,160 --> 00:40:42,600 OK? Yes, Chef. Listening? Yes, Chef! 695 00:40:45,480 --> 00:40:46,880 Just running off a pakora. 696 00:40:46,880 --> 00:40:51,040 Going to check it for seasoning and then hopefully the mix is right. 697 00:40:51,040 --> 00:40:52,760 Yemi, are you OK? 698 00:40:52,760 --> 00:40:55,840 Yes, I'm just finishing the spice blend for our scallops. 699 00:40:56,840 --> 00:41:00,240 I'm really trying to move as fast as I can cos I'm running out of time. 700 00:41:04,360 --> 00:41:07,000 Eddie, what do you think of the texture now? 701 00:41:07,000 --> 00:41:08,920 Yeah, they're perfect. Perfect, perfect. Yeah? 702 00:41:08,920 --> 00:41:11,520 Nearly finished the boulangere potatoes. 703 00:41:11,520 --> 00:41:14,520 It's not just throwing things in a pan - 704 00:41:14,520 --> 00:41:18,080 we're making Michelin-starred food, so it's a bit more involved, 705 00:41:18,080 --> 00:41:19,600 and it's quite stressful. 706 00:41:21,600 --> 00:41:23,240 Where's the oven? 707 00:41:26,880 --> 00:41:28,600 I'm just helping Sarah out 708 00:41:28,600 --> 00:41:31,760 because I think she's got to redo her honeycomb. 709 00:41:31,760 --> 00:41:35,640 What's happened, it hasn't cooled down and it's continued to cook. 710 00:41:35,640 --> 00:41:38,680 So, if you can smell it, it's almost slightly bitter. Yeah. 711 00:41:38,680 --> 00:41:41,200 I don't think it's completely unusable... OK. 712 00:41:41,200 --> 00:41:43,400 ..but what I suggest is we make another one... Right. 713 00:41:43,400 --> 00:41:46,600 ..then we've got a choice. OK. OK? Perfect, right. I'll do that. 714 00:41:46,600 --> 00:41:48,840 Yeah, brilliant. OK, cool. OK. 715 00:41:48,840 --> 00:41:51,960 I'm sure it's now going to get a little bit, you know? Intense. 716 00:41:51,960 --> 00:41:54,720 Yeah, we haven't done any plating yet. 717 00:41:54,720 --> 00:41:56,960 OK, guys, so we have got ten minutes 718 00:41:56,960 --> 00:41:59,400 and the starters need to be on the pass, yeah? Yes, Chef. 719 00:42:03,760 --> 00:42:07,160 It's the moment of truth for Olayemi and Ioan, 720 00:42:07,160 --> 00:42:12,200 who must now deliver 30 portions of their Michelin-standard starter. 721 00:42:12,200 --> 00:42:13,880 Let's go, yeah? 722 00:42:13,880 --> 00:42:18,200 So, the first course is scallop masala with red lentils. 723 00:42:18,200 --> 00:42:21,520 I love spicy food and I think this will be very interesting. 724 00:42:22,560 --> 00:42:26,000 I would think right now they're starting to sweat a little bit. 725 00:42:26,000 --> 00:42:28,680 Pans will be rattling, the deep fryer will be frying, 726 00:42:28,680 --> 00:42:31,040 and they've got all those component parts. 727 00:42:31,040 --> 00:42:35,240 Both the scallops and the pakoras must be cooked in batches to order. 728 00:42:35,240 --> 00:42:37,320 I'm just starting to fry up my first batch. 729 00:42:37,320 --> 00:42:39,360 Just need to make sure that they don't stick 730 00:42:39,360 --> 00:42:42,240 and cook six at a time. 731 00:42:42,240 --> 00:42:44,600 I've cooked scallops a few times, 732 00:42:44,600 --> 00:42:47,480 but never in this...to this magnitude. 733 00:42:50,000 --> 00:42:52,760 Well, bearing in mind the setting, yeah, I would say, you know, 734 00:42:52,760 --> 00:42:55,040 my expectations are quite up here. 735 00:42:57,880 --> 00:43:00,960 Let's go! Both of you on the pass, please, to dress. 736 00:43:02,120 --> 00:43:05,440 Cooking at this level requires each of the 30 plates 737 00:43:05,440 --> 00:43:07,680 to be identical to Glynn's design. 738 00:43:07,680 --> 00:43:10,920 No, no, it wasn't like that. One either side. One either side. 739 00:43:10,920 --> 00:43:12,960 One either side. Two scallops per plate. 740 00:43:12,960 --> 00:43:15,480 One pakora per plate. Nice spoon of lentils. 741 00:43:16,800 --> 00:43:18,560 Let's start to move. 742 00:43:18,560 --> 00:43:20,520 Carrots, carrots, carrots, carrots, let's go, yeah? 743 00:43:21,640 --> 00:43:24,520 Walk down the line, go behind, walk down the line. 744 00:43:26,360 --> 00:43:28,720 When you're ready, call service. Service! 745 00:43:33,040 --> 00:43:35,080 Another six, guys. Go, go, go, let's go! 746 00:43:38,720 --> 00:43:40,760 The presentation is outstanding. 747 00:43:40,760 --> 00:43:43,800 It looks lovely, and I suppose you haven't got Smell-O-Vision, 748 00:43:43,800 --> 00:43:46,400 but it smells phenomenal. 749 00:43:46,400 --> 00:43:48,680 With the first six plates gone, 750 00:43:48,680 --> 00:43:51,160 the starter team now need to up the pace 751 00:43:51,160 --> 00:43:53,560 to get the rest of the dining room served. 752 00:43:53,560 --> 00:43:56,600 A little bit stressed, but I'm loving it. 753 00:43:56,600 --> 00:43:58,840 I want to get the job done right. 754 00:43:58,840 --> 00:44:01,480 It's frenetic but fun. 755 00:44:01,480 --> 00:44:05,160 Definitely getting a buzz of adrenaline in this. It's intense. 756 00:44:05,160 --> 00:44:07,760 Guys, come on, guys! Yes, chef. Chef is pushing us. 757 00:44:10,840 --> 00:44:12,640 Lovely, perfect. Let's go. 758 00:44:17,600 --> 00:44:19,760 Keep going, keep going, yeah? Yes, chef. 759 00:44:21,000 --> 00:44:22,400 Service! 760 00:44:24,040 --> 00:44:26,400 It's a work of art, isn't it? It's just beautiful. 761 00:44:30,320 --> 00:44:32,160 OK, starters are nearly finished now, guys. 762 00:44:32,160 --> 00:44:34,600 Start thinking about putting the meat on for the main course, yeah? 763 00:44:34,600 --> 00:44:35,800 OK, let's go. 764 00:44:39,760 --> 00:44:43,520 These are the last plates, so let's make them absolutely perfect, yeah? 765 00:44:43,520 --> 00:44:46,400 Yes. Yes, chef. You can't stop now. Yes, chef. Finish the job off, eh? 766 00:44:46,400 --> 00:44:47,600 Yes, chef. Thank you. Let's go. 767 00:44:51,680 --> 00:44:52,800 Excellent. 768 00:44:52,800 --> 00:44:54,720 Brilliant stuff. Service! 769 00:45:05,480 --> 00:45:07,120 Oh, very nice. 770 00:45:08,120 --> 00:45:10,560 Well done, guys. You should be really proud of yourselves. 771 00:45:10,560 --> 00:45:13,200 You've done an extremely great job. Thank you, chef. 772 00:45:13,200 --> 00:45:16,720 And on that note, for a bonus, go and clean down. Yay! Wahey! 773 00:45:16,720 --> 00:45:18,640 Off you go. 774 00:45:19,720 --> 00:45:24,680 To start, Olayemi and Ioan are serving masala spiced scallops 775 00:45:24,680 --> 00:45:27,720 with pickled carrots, dehydrated coconut, 776 00:45:27,720 --> 00:45:29,640 curried red lentils, 777 00:45:29,640 --> 00:45:33,360 potato pakoras spiced with ginger, turmeric and cumin, 778 00:45:33,360 --> 00:45:36,120 coriander sauce and a curry oil. 779 00:45:37,360 --> 00:45:39,320 That is amazing. 780 00:45:39,320 --> 00:45:42,560 It was very, very frenetic, 781 00:45:42,560 --> 00:45:47,520 but the buzz, the adrenaline, the heat of the kitchen, 782 00:45:47,520 --> 00:45:49,120 it was just brilliant. 783 00:45:49,120 --> 00:45:52,200 Every part of me is literally aching! 784 00:45:52,200 --> 00:45:57,080 And I really hope the flavours hit the spot for the diners. 785 00:46:00,320 --> 00:46:03,600 What I learned from this dish was that every scallop I ever had 786 00:46:03,600 --> 00:46:06,240 was overcooked, because that was... 787 00:46:06,240 --> 00:46:10,480 It's just so much more delicate than I was expecting. 788 00:46:10,480 --> 00:46:12,520 I really enjoyed it! 789 00:46:12,520 --> 00:46:16,760 It had a really, really deep curry flavour. Yeah, no, it was lovely. 790 00:46:17,760 --> 00:46:19,960 The pakora wasn't greasy. 791 00:46:19,960 --> 00:46:23,080 It was light and fluffy. It was really, really nice. 792 00:46:24,080 --> 00:46:25,520 The mix of what was on the plate, 793 00:46:25,520 --> 00:46:28,360 when you bring it all together, I was just like, "Wow." 794 00:46:28,360 --> 00:46:29,760 I enjoyed it - a lot. 795 00:46:29,760 --> 00:46:32,760 I'd eat it again. It was gorgeous. 796 00:46:34,400 --> 00:46:36,480 That dish is very, very good. Sophisticated. 797 00:46:36,480 --> 00:46:37,800 A lot of work in that. 798 00:46:37,800 --> 00:46:42,720 The lentils are smoky, the pakora is really crisp and mildly spiced. 799 00:46:42,720 --> 00:46:44,800 It's a great-flavoured dish. 800 00:46:49,680 --> 00:46:52,720 The spotlight is now on Eddie and Pookie's main. 801 00:46:55,080 --> 00:46:58,000 Their labour-intensive potatoes are cooked... 802 00:46:59,360 --> 00:47:00,680 Looking good! 803 00:47:01,920 --> 00:47:04,120 ..but they must now hurriedly sear off 804 00:47:04,120 --> 00:47:06,240 the last of their venison fillets. 805 00:47:07,160 --> 00:47:10,320 They're looking absolutely gorgeous. 806 00:47:10,320 --> 00:47:11,520 Fabulous! 807 00:47:13,400 --> 00:47:15,280 Venison is very difficult to cook. 808 00:47:15,280 --> 00:47:17,880 To do a meal like that with venison for everyone 809 00:47:17,880 --> 00:47:20,160 is going to be a really tricky situation. 810 00:47:20,160 --> 00:47:22,360 Only takes a minute and you've ruined it. 811 00:47:22,360 --> 00:47:25,640 I'm quite fascinated with the combination 812 00:47:25,640 --> 00:47:27,240 of tamarind and liquorice, 813 00:47:27,240 --> 00:47:29,280 because I'm not a huge fan of liquorice, 814 00:47:29,280 --> 00:47:31,720 but we'll see what they do with it. 815 00:47:31,720 --> 00:47:32,960 Right, let's go. 816 00:47:34,960 --> 00:47:39,040 Plating at speed is crucial, or the diners' food will get cold. 817 00:47:40,040 --> 00:47:42,760 Once you've stopped quenelle-ing, straight onto the meat. 818 00:47:42,760 --> 00:47:45,560 Pookie, you start the meat. Start the meat, yeah? Yeah. 819 00:47:46,560 --> 00:47:48,560 The venison fillets are cooked, 820 00:47:48,560 --> 00:47:52,400 but now need to be carved to chef's exacting standards. 821 00:47:52,400 --> 00:47:54,280 I want five out of each. 822 00:47:57,680 --> 00:48:00,920 How's that meat cooked, Pookie? It's cooked perfect, chef! 823 00:48:00,920 --> 00:48:02,400 I'll be the judge of that. 824 00:48:05,840 --> 00:48:07,280 Perfect. 825 00:48:09,000 --> 00:48:11,880 Where's the sauce, Eddie? Around the corner. I'll go and get it. 826 00:48:11,880 --> 00:48:14,760 Potatoes on the trays. Let's go. 827 00:48:19,440 --> 00:48:21,400 Just arrange them nicely. 828 00:48:23,080 --> 00:48:24,600 Right. Service, please. 829 00:48:24,600 --> 00:48:25,960 Thank you! 830 00:48:25,960 --> 00:48:27,560 Well done, Eddie. First lap. 831 00:48:29,600 --> 00:48:31,840 Venison looks perfectly cooked to me. 832 00:48:31,840 --> 00:48:34,040 I love medium-rare venison. 833 00:48:35,520 --> 00:48:37,120 Let's get that meat on the plate. 834 00:48:37,120 --> 00:48:39,360 Venison coming behind you. 835 00:48:39,360 --> 00:48:41,880 OK, you go. Start from this side. 836 00:48:41,880 --> 00:48:43,120 And you follow. 837 00:48:45,440 --> 00:48:46,880 We're getting into the rhythm now. 838 00:48:48,080 --> 00:48:49,880 This is rock and roll for you. 839 00:48:50,720 --> 00:48:52,640 Service, please. Service, please. 840 00:48:53,640 --> 00:48:55,600 Potatoes look a bit dry at the moment, 841 00:48:55,600 --> 00:48:57,440 but waiting for the sauce to turn up. 842 00:48:57,440 --> 00:48:59,760 Hopefully that'll bring it all together. 843 00:48:59,760 --> 00:49:02,120 Right, let's go. Another 12, yeah? 844 00:49:02,120 --> 00:49:04,160 Come on, Pookie - one last push. 845 00:49:08,600 --> 00:49:09,840 Service, please! 846 00:49:10,760 --> 00:49:12,600 Very good. Done. 847 00:49:12,600 --> 00:49:15,280 Eh! Yes, yes, Pookie! SHE HUMS 848 00:49:15,280 --> 00:49:18,280 They look amazing. Look fantastic. Yeah. 849 00:49:18,280 --> 00:49:21,000 Thank you, guru. I didn't cook it, you did! 850 00:49:26,920 --> 00:49:30,360 Pookie and Eddie's main course is fillet of venison, 851 00:49:30,360 --> 00:49:33,360 served with tamarind and liquorice purees, 852 00:49:33,360 --> 00:49:34,840 crushed pea salad, 853 00:49:34,840 --> 00:49:37,640 pommes boulangere 854 00:49:37,640 --> 00:49:39,600 and a red wine sauce. 855 00:49:40,720 --> 00:49:43,120 It's a good-looking dish. 856 00:49:43,120 --> 00:49:45,360 They made... There's a bit of work in here. 857 00:49:48,920 --> 00:49:50,640 It was intense, 858 00:49:50,640 --> 00:49:54,400 and, yeah, it's a monumental task. It was like a marathon. 859 00:49:54,400 --> 00:49:57,360 To be honest, I enjoyed it so much and I want more. 860 00:49:58,640 --> 00:50:00,400 I'm really happy. 861 00:50:00,400 --> 00:50:04,080 I'm really, sort of, like, feeling butterflies in my stomach. 862 00:50:04,080 --> 00:50:08,720 I am very proud of the food that we presented today. 863 00:50:10,760 --> 00:50:13,600 Venison was like... It was like butter. 864 00:50:13,600 --> 00:50:16,280 It just melted away. Really tasty. 865 00:50:16,280 --> 00:50:19,600 For me, personally, the venison, I'd probably have mine a bit less rare, 866 00:50:19,600 --> 00:50:23,560 but the pea salad and the liquorice was really lovely. 867 00:50:23,560 --> 00:50:25,800 It's the liquorice puree I can still taste, 868 00:50:25,800 --> 00:50:28,880 and I wasn't quite sure how that was going to be, but it was really nice. 869 00:50:28,880 --> 00:50:31,080 Although I thought the potato a bit dry initially, 870 00:50:31,080 --> 00:50:33,320 when they actually went on the plate, they were OK. 871 00:50:33,320 --> 00:50:36,760 No problems with them at all and the sauce was absolutely brilliant. 872 00:50:36,760 --> 00:50:39,640 They can come and cook for us any time - 873 00:50:39,640 --> 00:50:41,800 but don't quote me on that! 874 00:50:44,080 --> 00:50:47,360 That's fantastic. That's a real feat, I think. 875 00:50:47,360 --> 00:50:51,440 I like this dish and I love, love, love the liquorice. 876 00:50:51,440 --> 00:50:53,880 I think the liquorice is absolutely brilliant. 877 00:50:56,400 --> 00:51:01,320 It's now down to Radha and Sarah to end service on a high. 878 00:51:01,320 --> 00:51:04,400 Oh, these are so delicate. It's just, like, terrifying. 879 00:51:05,400 --> 00:51:08,040 I'm going to take these out, yeah? I'm going to do it one at a time. 880 00:51:08,040 --> 00:51:09,680 Yeah, be careful. 881 00:51:09,680 --> 00:51:13,240 The egg surprise is interesting as a dessert, isn't it? 882 00:51:13,240 --> 00:51:17,400 So it will be interesting to see what sort of surprise that comes as. 883 00:51:17,400 --> 00:51:20,440 Is that like a Portuguese tart? It could well be. 884 00:51:20,440 --> 00:51:23,280 I'm really intrigued to see how this is going to be presented 885 00:51:23,280 --> 00:51:24,920 and how it's being cooked. 886 00:51:24,920 --> 00:51:26,880 This one's looking a bit better, yeah. 887 00:51:27,920 --> 00:51:30,600 What we'll do is, we'll put it in the freezing cold room... Yeah? 888 00:51:30,600 --> 00:51:32,840 ..and it'll cool down quicker. Right, tip-top. 889 00:51:35,400 --> 00:51:38,720 Lay all of the plates out... Right. ..and start dressing, yeah? 890 00:51:38,720 --> 00:51:40,520 Let's start going. 891 00:51:40,520 --> 00:51:43,280 I would do the, obviously, the sorbet last. 892 00:51:43,280 --> 00:51:45,440 Yeah. I'm going to put the crumb on, though, 893 00:51:45,440 --> 00:51:47,480 cos that's the basis for everything. 894 00:51:50,160 --> 00:51:53,360 I'm going on with the puree. Is that all right? 895 00:51:55,800 --> 00:51:57,400 How do you work this? 896 00:51:58,840 --> 00:52:03,520 The finishing touches require Sarah to torch the caramel topping... 897 00:52:03,520 --> 00:52:05,600 Perfect, excellent. 898 00:52:05,600 --> 00:52:10,360 ..while Radha rochers perfect ovals of sorbet. 899 00:52:10,360 --> 00:52:12,160 I can't do this! 900 00:52:14,080 --> 00:52:16,480 No, I don't... No, it's not going to work. 901 00:52:16,480 --> 00:52:19,360 Use a baller. Yes, chef. Think that'll be easier. OK, that's fine. 902 00:52:20,560 --> 00:52:22,800 Roll it up. There you go, that's it. Go, go! 903 00:52:25,640 --> 00:52:28,120 Lovely, excellent. Service, please! 904 00:52:28,120 --> 00:52:29,840 OK, two more. Let's go. 905 00:52:33,960 --> 00:52:36,760 I wasn't expecting an egg. It's definitely a surprise. 906 00:52:37,920 --> 00:52:40,880 I kind of feel like I'm just missing some soldiers 907 00:52:40,880 --> 00:52:42,520 and maybe some brown sauce. 908 00:52:42,520 --> 00:52:45,360 Sarah, how are you doing? I'm all right. Yeah? 909 00:52:46,640 --> 00:52:49,200 This is good stuff, team pastry. BOTH: Thank you, chef. 910 00:52:50,920 --> 00:52:54,760 This is the bit they're all going to be talking about in the taxi, yeah? 911 00:52:54,760 --> 00:52:56,440 Service, please! 912 00:53:00,480 --> 00:53:03,080 Phew! Well done. Well done, well done, well done. 913 00:53:06,480 --> 00:53:09,040 Look at that. Isn't that really clever? 914 00:53:09,920 --> 00:53:11,360 It was tough. 915 00:53:11,360 --> 00:53:13,600 It was tough, yeah. There's no getting away from that! 916 00:53:13,600 --> 00:53:17,320 But it was great. I loved that. I would do that every day. 917 00:53:18,800 --> 00:53:20,720 First time being in a professional kitchen, 918 00:53:20,720 --> 00:53:23,120 it is nothing like what I expected it to be. 919 00:53:23,120 --> 00:53:24,800 Speed is definitely of the essence, 920 00:53:24,800 --> 00:53:26,800 and we just hope that we did chef proud today, 921 00:53:26,800 --> 00:53:28,840 which, you know, I think we did. 922 00:53:31,240 --> 00:53:32,480 That was really good. 923 00:53:33,520 --> 00:53:35,720 To finish the celebration meal, 924 00:53:35,720 --> 00:53:38,160 Radha and Sarah have served an eggshell 925 00:53:38,160 --> 00:53:41,000 filled with strawberry gel and creme brulee, 926 00:53:41,000 --> 00:53:45,600 together with a burnt butter crumb, red wine-marinated strawberries, 927 00:53:45,600 --> 00:53:48,000 tarragon and black pepper honeycomb, 928 00:53:48,000 --> 00:53:50,920 strawberry puree and a strawberry sorbet. 929 00:53:52,400 --> 00:53:54,040 Ooh - a little crack. 930 00:53:55,880 --> 00:53:58,080 There's lots of really good technical work here. 931 00:53:58,080 --> 00:54:00,440 A really good fusion of flavours. 932 00:54:00,440 --> 00:54:03,360 The creme brulee is set really, really beautifully. 933 00:54:03,360 --> 00:54:04,760 Well executed. 934 00:54:04,760 --> 00:54:07,160 For me, it could have been made in an ostrich egg! 935 00:54:07,160 --> 00:54:09,000 I could just continue to eat that. 936 00:54:09,000 --> 00:54:10,880 It was absolutely beautiful. 937 00:54:10,880 --> 00:54:14,120 The custard was just fantastic texture, 938 00:54:14,120 --> 00:54:17,760 the honeycomb...my brain, my mind was waiting for something sweet 939 00:54:17,760 --> 00:54:19,000 and it wasn't sweet. 940 00:54:19,000 --> 00:54:21,760 I was genuinely surprised that it was a real shell. 941 00:54:21,760 --> 00:54:23,280 I didn't try and eat it. 942 00:54:23,280 --> 00:54:25,680 Yeah, it's quite nice with the jam at the bottom, as well. 943 00:54:25,680 --> 00:54:28,880 We were just saying, the taste of each part, it was all really good. 944 00:54:28,880 --> 00:54:32,160 Sorbet, same as the strawberries, it was all really nice. 945 00:54:32,160 --> 00:54:34,120 Finished it. It's all gone. 946 00:54:34,120 --> 00:54:36,680 This feels right for this event, this does. 947 00:54:36,680 --> 00:54:38,840 This is the Legion at 100 years. 948 00:54:38,840 --> 00:54:42,240 This is celebrating the amazing commitment and achievement 949 00:54:42,240 --> 00:54:44,840 of all these people in this room. This is the one. 950 00:54:44,840 --> 00:54:50,440 APPLAUSE 951 00:54:59,400 --> 00:55:01,840 Chefs, could I just say my name is James Bashall. 952 00:55:01,840 --> 00:55:04,120 I'm the president of the Royal British Legion. 953 00:55:04,120 --> 00:55:07,160 Could I thank all of you for some wonderful, unique, 954 00:55:07,160 --> 00:55:09,160 different, exciting food. 955 00:55:09,160 --> 00:55:12,000 Thank you so much for everything you've provided for us tonight. 956 00:55:21,640 --> 00:55:23,160 GLYNN: What an experience that was. 957 00:55:23,160 --> 00:55:24,680 Woo! 958 00:55:24,680 --> 00:55:26,440 They did me proud, 959 00:55:26,440 --> 00:55:29,680 they did the whole of the people eating proud, as well, 960 00:55:29,680 --> 00:55:30,920 so I'm chuffed to bits. 961 00:55:32,640 --> 00:55:34,760 Feeling absolutely fantastic. 962 00:55:34,760 --> 00:55:38,440 That was just the best experience ever. 963 00:55:38,440 --> 00:55:40,320 Today was a whirlwind. 964 00:55:40,320 --> 00:55:42,480 It was just non-stop. 965 00:55:42,480 --> 00:55:46,760 I think the dish was banquet-worthy, for sure. 966 00:55:46,760 --> 00:55:51,640 Every single moment has been a highlight for me, 967 00:55:51,640 --> 00:55:55,480 and so it's my privilege to be here. 968 00:55:56,720 --> 00:55:58,920 JOHN: Our guys have done themselves proud 969 00:55:58,920 --> 00:56:03,160 and our heroes around these tables absolutely loved it. 970 00:56:04,400 --> 00:56:07,040 I'm really, really chuffed with myself. 971 00:56:07,040 --> 00:56:10,040 I am definitely going to be taking away the confidence 972 00:56:10,040 --> 00:56:13,160 that I had in that kitchen and just the belief that I have in myself. 973 00:56:16,000 --> 00:56:18,440 Hopefully today I've demonstrated that, actually, 974 00:56:18,440 --> 00:56:20,560 I am really passionate about my food 975 00:56:20,560 --> 00:56:22,680 and I really want to continue within the process. 976 00:56:25,320 --> 00:56:28,160 For the first time since I've been in the MasterChef kitchen, 977 00:56:28,160 --> 00:56:30,000 I actually feel like a professional - 978 00:56:30,000 --> 00:56:32,240 or like I could be a professional chef - 979 00:56:32,240 --> 00:56:35,400 and I want to, kind of, bottle that emotion and that feeling 980 00:56:35,400 --> 00:56:37,120 and take it forward. 981 00:56:38,920 --> 00:56:40,600 This was a massive event. 982 00:56:40,600 --> 00:56:42,680 We have one more challenge. 983 00:56:42,680 --> 00:56:45,440 One more huge challenge till we decide 984 00:56:45,440 --> 00:56:48,120 who is going to be in our finals. 985 00:56:53,840 --> 00:56:58,040 Next time, it's the last of the semifinals. 986 00:56:58,040 --> 00:57:04,320 Just one unique challenge stands between these six exceptional cooks 987 00:57:04,320 --> 00:57:06,600 and a place in finals week. 988 00:57:06,600 --> 00:57:08,120 Go, go, go. 989 00:57:08,120 --> 00:57:10,840 I do like the base there, the biscuit base. 990 00:57:10,840 --> 00:57:14,080 Where the hecky-gecky did you get this idea from? 991 00:57:14,080 --> 00:57:16,320 They can't have a wobble, wobble, wobble. 992 00:57:16,320 --> 00:57:18,160 I am gobsmacked. 993 00:57:18,160 --> 00:57:20,920 We demand a buttery biscuit base!