1 00:00:03,524 --> 00:00:07,044 It's the MasterChef semi-finals 2 00:00:07,044 --> 00:00:10,524 and only the best eight cooks remain. 3 00:00:13,524 --> 00:00:18,764 The competition is taking over every part of my life, including at home. 4 00:00:18,764 --> 00:00:22,684 I'm cooking non-stop and my partner says, "Oh, stop it!" 5 00:00:24,204 --> 00:00:27,684 I've surprised myself that I am here, 6 00:00:27,684 --> 00:00:30,804 but every cook that I do, I put everything that I've got into it. 7 00:00:32,604 --> 00:00:35,564 Now I'm starting to think, what's going to happen when I leave? 8 00:00:35,564 --> 00:00:38,084 What am I going to do the next day? 9 00:00:38,084 --> 00:00:40,124 And that's already terrifying. 10 00:00:41,964 --> 00:00:44,364 Tonight, the pressure is on... 11 00:00:44,364 --> 00:00:46,564 How many minutes left now? 12 00:00:46,564 --> 00:00:51,804 ..as they battle for the opportunity to cook for a Michelin-starred chef 13 00:00:51,804 --> 00:00:56,604 at a celebratory dinner 100 years in the making. 14 00:00:56,604 --> 00:00:59,484 It's a work of art, isn't it? It's just beautiful. 15 00:01:00,444 --> 00:01:02,884 Now we're about to put them to task. 16 00:01:02,884 --> 00:01:05,084 Today, they've got to hold their nerve. 17 00:01:05,084 --> 00:01:07,124 They're going to have to really go for it. 18 00:01:08,204 --> 00:01:11,204 Bring it on! We ain't seen nothing yet. 19 00:01:33,204 --> 00:01:37,404 This is a MasterChef invention test. 20 00:01:37,404 --> 00:01:43,084 You will have 90 minutes to cook for us a dish featuring... 21 00:01:44,284 --> 00:01:45,724 ..the chicken. 22 00:01:45,724 --> 00:01:47,124 Or the egg! 23 00:01:51,004 --> 00:01:52,524 We have opened the market again 24 00:01:52,524 --> 00:01:55,724 and we have stacked it full of many different types of eggs 25 00:01:55,724 --> 00:01:58,644 and a couple of different types of chickens. 26 00:01:58,644 --> 00:02:01,404 It's up to you what you do. 27 00:02:01,404 --> 00:02:04,644 At the end of this, two of you will be going home. 28 00:02:04,644 --> 00:02:07,484 Ten minutes to choose your ingredients. 29 00:02:07,484 --> 00:02:08,924 Off to the market. 30 00:02:15,764 --> 00:02:18,684 An exciting challenge, I love to cook with chicken. 31 00:02:18,684 --> 00:02:21,084 I've got a plan. 32 00:02:21,084 --> 00:02:22,684 Just got to put that into action. 33 00:02:25,004 --> 00:02:27,244 Chicken's something that I cook a lot with, 34 00:02:27,244 --> 00:02:29,644 but it's then just a case of, what do we go with? 35 00:02:29,644 --> 00:02:33,884 Do we go with something that's spicy or a bit different? 36 00:02:35,324 --> 00:02:38,524 The chicken is cooked in cultures throughout the world. 37 00:02:38,524 --> 00:02:40,604 It could be spiced, it can be fried, 38 00:02:40,604 --> 00:02:43,844 it can be grilled, it can be boiled, it could be steamed, 39 00:02:43,844 --> 00:02:46,084 it can be battened out, it could be breadcrumbed. 40 00:02:47,284 --> 00:02:49,644 If they choose the egg, they can give us desserts. 41 00:02:50,644 --> 00:02:53,564 From meringues to pavlovas to lemon meringue pies. 42 00:02:55,284 --> 00:02:58,004 Think I'm going to carry on Pookie style, 43 00:02:58,004 --> 00:03:00,324 do something that probably they don't expect. 44 00:03:01,524 --> 00:03:04,124 Decided to use the chicken and the egg in mine, 45 00:03:04,124 --> 00:03:05,844 so small elements of both. 46 00:03:05,844 --> 00:03:08,284 But, yeah, it's still forming. 47 00:03:15,644 --> 00:03:19,004 You have 90 minutes to showcase your talent, 48 00:03:19,004 --> 00:03:22,044 grab yourself a place in the final six. 49 00:03:22,044 --> 00:03:23,444 Let's go. 50 00:03:34,844 --> 00:03:36,684 James, of course, is our pro golfer. 51 00:03:36,684 --> 00:03:38,684 I don't know about his technique with his swing, 52 00:03:38,684 --> 00:03:42,564 but his technique with his dishes is superb. 53 00:03:42,564 --> 00:03:46,004 However, in that last round, James had a wobble. 54 00:03:46,004 --> 00:03:48,204 He got his timings wrong. 55 00:03:54,324 --> 00:03:56,364 What are you going to make for us now? 56 00:03:56,364 --> 00:03:58,924 I'm going to do you a chicken katsu curry. 57 00:03:58,924 --> 00:04:02,444 So, yeah, a little bit off, perhaps, what I've delivered to you before. 58 00:04:02,444 --> 00:04:04,844 Why have you decided to all of a sudden bring in 59 00:04:04,844 --> 00:04:08,044 some Asian flavours to your cooking? I like the Asian flavours, Gregg. 60 00:04:08,044 --> 00:04:11,084 It's something that I like to eat. I do it at home a lot, so... 61 00:04:11,084 --> 00:04:13,444 Yeah, far as I'm concerned, today, stay focused, 62 00:04:13,444 --> 00:04:16,284 give you guys something that tastes good on a plate. 63 00:04:17,404 --> 00:04:19,484 Chicken katsu curry - that's great. 64 00:04:19,484 --> 00:04:22,564 It's a piece of crumb chicken and it's a curry sauce. 65 00:04:22,564 --> 00:04:27,484 Slightly sweet - it's not really hot but it's very, very smooth, 66 00:04:27,484 --> 00:04:30,084 so the trick for James is to make sure that sauce 67 00:04:30,084 --> 00:04:31,964 is blended really, really well. 68 00:04:35,964 --> 00:04:38,564 Ioan from Wales, very ambitious cook. 69 00:04:38,564 --> 00:04:39,844 Plenty of technique, 70 00:04:39,844 --> 00:04:42,924 but often brings a twist and a fun element to his food. 71 00:04:45,524 --> 00:04:49,524 Today, I'm going to make a chorizo and bean stew 72 00:04:49,524 --> 00:04:53,124 with poussin and some patatas bravas as well. 73 00:04:53,124 --> 00:04:54,644 Why no twist? 74 00:04:54,644 --> 00:04:57,164 There might be a twist! I've just not thought of it yet. 75 00:05:01,964 --> 00:05:05,844 It's something that I would normally cook at home, but I've elevated it. 76 00:05:05,844 --> 00:05:07,684 Hopefully, John and Gregg see that. 77 00:05:07,684 --> 00:05:11,724 Half an hour gone means you've got an hour left. 78 00:05:11,724 --> 00:05:13,324 Boop, boop - come on! 79 00:05:20,844 --> 00:05:23,524 Olayemi wowed us with her Nigerian flavours 80 00:05:23,524 --> 00:05:26,244 and her big, family portions of food, 81 00:05:26,244 --> 00:05:28,564 but now she's bringing sophistication 82 00:05:28,564 --> 00:05:30,204 to those beautiful flavours. 83 00:05:31,364 --> 00:05:35,484 The one thing that I'm learning from this whole journey is just 84 00:05:35,484 --> 00:05:37,324 the resilience that we all have inside of us 85 00:05:37,324 --> 00:05:39,484 and the ability to go deeper than we ever thought. 86 00:05:39,484 --> 00:05:41,844 Sometimes, I come out of the MasterChef kitchen 87 00:05:41,844 --> 00:05:44,604 and I feel like a superhuman person because I'm thinking, 88 00:05:44,604 --> 00:05:46,444 "How did I just do that?" 89 00:05:50,364 --> 00:05:53,164 I love chicken. Probably one of my favourite proteins. 90 00:05:53,164 --> 00:05:56,844 I think initially I was thinking of doing you a roast chicken dinner. 91 00:05:56,844 --> 00:05:59,604 And then I thought, "No - bring in some spice." 92 00:06:02,204 --> 00:06:05,804 She's going to serve that with some couscous, 93 00:06:05,804 --> 00:06:09,444 and she's making us a tomato-based chutney with a scotch bonnet. 94 00:06:09,444 --> 00:06:10,844 Fantastic. 95 00:06:16,484 --> 00:06:18,564 Eddie's got an extraordinary repertoire, 96 00:06:18,564 --> 00:06:20,764 and has showed real skill and real potential. 97 00:06:20,764 --> 00:06:23,444 And he loves to take a classic idea 98 00:06:23,444 --> 00:06:26,484 and put into it the Indian spice he grew up with. 99 00:06:29,844 --> 00:06:31,884 I'm going to serve the roasted chicken breast. 100 00:06:31,884 --> 00:06:34,844 It's going to be cooked on the crown, roasted in the oven, 101 00:06:34,844 --> 00:06:38,604 and then we're going to have a very classic French accompaniment to it. 102 00:06:38,604 --> 00:06:42,684 We're going to have a tarragon and cream and white wine sauce 103 00:06:42,684 --> 00:06:44,524 and sauteed potatoes. 104 00:06:44,524 --> 00:06:48,124 Food that I love - food from France, food from the streets in Delhi 105 00:06:48,124 --> 00:06:49,804 and sometimes a combination of the two. 106 00:06:52,284 --> 00:06:56,124 On the side of that, we've got a little pie, a Charlotte, 107 00:06:56,124 --> 00:06:58,964 which is bread around the outside, which should be crispy, 108 00:06:58,964 --> 00:07:02,364 and in the middle of it, he's got minced chicken with Madeira sauce. 109 00:07:02,364 --> 00:07:04,124 Fascinating. 110 00:07:04,124 --> 00:07:06,964 Like a savoury summer pudding? Something like that, yeah. 111 00:07:10,364 --> 00:07:12,164 You're halfway! 112 00:07:12,164 --> 00:07:14,164 You are halfway. 113 00:07:22,964 --> 00:07:25,604 Pookie's adventurous, Pookie's exciting. 114 00:07:25,604 --> 00:07:28,444 She thinks outside the box and she does things very, very differently, 115 00:07:28,444 --> 00:07:30,004 and they work. 116 00:07:32,124 --> 00:07:35,484 Pookie, are you making fish? I'm making fish, yeah. 117 00:07:35,484 --> 00:07:38,604 So, the brief is the chicken and egg, 118 00:07:38,604 --> 00:07:41,684 and I'm just thinking, what else can I do with it, 119 00:07:41,684 --> 00:07:45,164 that's not going to come out just looking like chicken and egg? 120 00:07:45,164 --> 00:07:47,164 So I thought, I'll do fish. 121 00:07:49,364 --> 00:07:54,044 Pookie's making for us a Chinese dumpling in the shape of a goldfish. 122 00:07:54,044 --> 00:07:56,684 She's made a chicken mixture with some spices - 123 00:07:56,684 --> 00:07:59,124 that's the filling for the dumpling - 124 00:07:59,124 --> 00:08:02,764 and she's going to put it inside tom yum hot, sour soup. 125 00:08:02,764 --> 00:08:04,924 It's not for the faint-hearted. 126 00:08:04,924 --> 00:08:07,444 It's really spicy, it's really strong. 127 00:08:07,444 --> 00:08:10,644 Before I eat that, do I have to get it on a rod with a line? 128 00:08:10,644 --> 00:08:12,724 Yeah, you need to catch it. 129 00:08:18,364 --> 00:08:21,004 Thomas, born in Singapore, travelled the world, 130 00:08:21,004 --> 00:08:23,484 interior designer - he loves presentation. 131 00:08:23,484 --> 00:08:26,324 He loves great big flavours of Asian food, 132 00:08:26,324 --> 00:08:29,364 and he's delivered some beauties throughout this competition. 133 00:08:29,364 --> 00:08:30,804 So, what are you making today? 134 00:08:30,804 --> 00:08:33,244 I'm making a Spanish chicken. 135 00:08:33,244 --> 00:08:37,924 I have to show you a little bit of other international flavour 136 00:08:37,924 --> 00:08:41,564 that I know how to create, because at this point of the competition, 137 00:08:41,564 --> 00:08:43,364 I need to push harder. 138 00:08:43,364 --> 00:08:46,244 He has got in a pot some chicken thighs and chicken legs, 139 00:08:46,244 --> 00:08:51,084 which he's boned, apricots, raisins, tomatoes, 140 00:08:51,084 --> 00:08:54,804 chorizo sausage and chillies, with some orange rind. 141 00:08:56,044 --> 00:08:58,844 He's going to serve the whole lot on top of some crispy noodles 142 00:08:58,844 --> 00:09:01,804 with some chicken wings, which have got chorizo sausage inside. 143 00:09:03,044 --> 00:09:04,724 Unusual combination. 144 00:09:11,164 --> 00:09:13,244 Sarah brings style to her plate. 145 00:09:13,244 --> 00:09:16,684 She also loves to champion the flavours of Scotland. 146 00:09:23,004 --> 00:09:27,004 I am making sweetcorn custard, savoury custard. 147 00:09:27,004 --> 00:09:28,764 I had something similar to it once, 148 00:09:28,764 --> 00:09:31,324 and I just thought it was really, really tasty 149 00:09:31,324 --> 00:09:35,884 with crispy chicken skin, chanterelles, pickled shallot, 150 00:09:35,884 --> 00:09:37,644 and some deep-fried crispy shallots. 151 00:09:37,644 --> 00:09:39,844 All floating on the top of your custard? Yeah. 152 00:09:39,844 --> 00:09:42,124 Are you featuring the chicken here, do you think? 153 00:09:42,124 --> 00:09:44,244 The chicken skin is the best part of the chicken. 154 00:09:44,244 --> 00:09:46,604 I just hope the custard works, 155 00:09:46,604 --> 00:09:48,564 because if it doesn't, I've got nothing. 156 00:09:51,844 --> 00:09:55,124 You have just 15 minutes left, guys, please. 157 00:10:01,164 --> 00:10:04,444 Radha, the youngest contender in this year's competition, 158 00:10:04,444 --> 00:10:06,684 and we're seeing somebody get some confidence 159 00:10:06,684 --> 00:10:08,764 and growing as a great cook. 160 00:10:08,764 --> 00:10:10,964 The food that I've cooked throughout the competition 161 00:10:10,964 --> 00:10:14,404 so far has been what I was brought up on, as a kid growing up, 162 00:10:14,404 --> 00:10:16,324 and I think that's why I get so emotional, 163 00:10:16,324 --> 00:10:18,844 because everything I cook means something to me. 164 00:10:20,284 --> 00:10:23,324 Radha's making for us her father's favourite dish. 165 00:10:23,324 --> 00:10:27,604 We've got an egg curry - boiled eggs in a mixture made from tomato, 166 00:10:27,604 --> 00:10:31,804 ginger, garlic and spices, brought together as a curry sauce. 167 00:10:31,804 --> 00:10:34,724 With that, we've got bhatura, which is a deep-fried yoghurt bread 168 00:10:34,724 --> 00:10:37,924 with onion seeds running through it, and onion bhaji. 169 00:10:37,924 --> 00:10:40,564 It sounds like a great Indian feast. 170 00:10:44,844 --> 00:10:47,564 Have you made this curry before? No. 171 00:10:47,564 --> 00:10:49,844 My mum's made this curry for my dad, 172 00:10:49,844 --> 00:10:52,364 but I've never made it. I mean, I've eaten it, 173 00:10:52,364 --> 00:10:56,004 but...just trying to remember what my mum puts in. 174 00:10:58,924 --> 00:11:01,284 How many minute left now? 175 00:11:01,284 --> 00:11:03,724 You have six minutes left! 176 00:11:06,204 --> 00:11:09,204 Chicken was a little bit under, so just finishing it off in the pan. 177 00:11:09,204 --> 00:11:10,284 Skin's crispy, though. 178 00:11:15,044 --> 00:11:16,524 Got halfway through and was thinking, 179 00:11:16,524 --> 00:11:18,364 should I have picked another dish to do? 180 00:11:18,364 --> 00:11:21,844 But if they like it, it was a great choice, all right? 181 00:11:21,844 --> 00:11:23,564 Two minutes, guys! 182 00:11:25,684 --> 00:11:28,924 The custard's looking OK. It just needs to firm up, just a little bit. 183 00:11:42,524 --> 00:11:45,164 Right, time's up! Please stop. 184 00:11:49,044 --> 00:11:50,644 Lap of the gods now. 185 00:11:50,644 --> 00:11:52,244 WHISPERING: It looks really good! 186 00:11:52,244 --> 00:11:54,044 My knees are...like this. 187 00:11:55,004 --> 00:11:56,404 James, please. 188 00:12:00,644 --> 00:12:04,684 For a place in the final six, pro golfer James has made 189 00:12:04,684 --> 00:12:09,284 a chicken katsu curry, made from carrot, apple and ginger 190 00:12:09,284 --> 00:12:11,764 and served with basmati rice. 191 00:12:15,084 --> 00:12:16,844 Your rice is sticking together a little bit. 192 00:12:16,844 --> 00:12:18,324 It's gone a little bit gloopy. 193 00:12:18,324 --> 00:12:20,204 It just went a little bit over on me. 194 00:12:23,044 --> 00:12:24,804 Your chicken is starting to dry out, 195 00:12:24,804 --> 00:12:27,604 and that crumb hasn't got any texture on it. 196 00:12:27,604 --> 00:12:29,284 It's not crunchy. 197 00:12:29,284 --> 00:12:32,884 And, sauce like this, you need to blend it and make it fine, 198 00:12:32,884 --> 00:12:34,364 so you can't see that veg. 199 00:12:34,364 --> 00:12:37,324 You want the flavour of it, but you don't want to see it. 200 00:12:37,324 --> 00:12:41,004 Your sauce is mildly spiced. I like that. 201 00:12:41,004 --> 00:12:43,404 But I think once you give yourself a slice of rice, 202 00:12:43,404 --> 00:12:44,884 you know you've got a problem. 203 00:12:53,244 --> 00:12:57,204 Marketing manager Ioan is serving his roasted poussin 204 00:12:57,204 --> 00:13:00,524 with a cannellini, butter bean and chorizo cassoulet 205 00:13:00,524 --> 00:13:03,164 with crispy shallots, 206 00:13:03,164 --> 00:13:04,964 patatas bravas 207 00:13:04,964 --> 00:13:07,044 and an egg mayonnaise. 208 00:13:13,644 --> 00:13:15,804 I really like the flavour in your stew. 209 00:13:15,804 --> 00:13:18,364 You've got the flavour of paprika running through there, 210 00:13:18,364 --> 00:13:20,844 and sweet tomatoes. I like that - it's well seasoned. 211 00:13:20,844 --> 00:13:23,924 Your chicken breast is going a little bit dry. OK. 212 00:13:23,924 --> 00:13:27,364 The patatas bravas, I think, are really nicely made. 213 00:13:27,364 --> 00:13:29,604 Slightly peppery-hot on the back of your throat. 214 00:13:29,604 --> 00:13:32,644 Your mayonnaise with a richness of garlic in there, 215 00:13:32,644 --> 00:13:34,844 is good as well and it's nice and creamy. 216 00:13:34,844 --> 00:13:36,684 That's a tasty dish. Thank you. 217 00:13:39,084 --> 00:13:40,964 I'm feeling good. 218 00:13:40,964 --> 00:13:42,764 There was lots of elements to it. 219 00:13:42,764 --> 00:13:44,084 It packed flavour. 220 00:13:44,084 --> 00:13:47,244 I think I've done...pretty well. 221 00:13:49,724 --> 00:13:53,444 Project manager Olayemi has made roast chicken leg, 222 00:13:53,444 --> 00:13:56,804 spiced with harissa and Kashmiri chilli, 223 00:13:56,804 --> 00:13:59,764 and served with couscous packed with aubergine, 224 00:13:59,764 --> 00:14:04,244 peppers, apricots and raisins and a tomato-chilli chutney. 225 00:14:10,724 --> 00:14:12,644 You chicken's cooked all the way through. 226 00:14:12,644 --> 00:14:14,484 I like the spice mix around the outside. 227 00:14:14,484 --> 00:14:17,564 There's a lovely flavour of allspice, bit of clove and chilli. 228 00:14:17,564 --> 00:14:18,724 That's good. 229 00:14:18,724 --> 00:14:21,004 The couscous definitely needs more flavour in there 230 00:14:21,004 --> 00:14:22,804 to make that really come to life. 231 00:14:24,044 --> 00:14:27,484 My big issue is this skin. Yeah. The skin needs more cookery. 232 00:14:27,484 --> 00:14:29,924 I don't mind removing it, that's fine, 233 00:14:29,924 --> 00:14:34,044 but you've got so much spicing and herbs on the skin, 234 00:14:34,044 --> 00:14:36,804 it seems a shame now that I can't taste it. 235 00:14:38,724 --> 00:14:41,924 It's just a shame that I couldn't give them crispy chicken skin. 236 00:14:41,924 --> 00:14:43,724 So, yeah, I'm definitely concerned. 237 00:14:47,604 --> 00:14:53,004 Marine pilot Eddie's dish is roasted chicken with a tarragon cream sauce 238 00:14:53,004 --> 00:14:54,844 served with a Charlotte bread pudding 239 00:14:54,844 --> 00:14:56,284 filled with chicken and Madeira, 240 00:14:56,284 --> 00:14:59,324 white asparagus, baby carrots, 241 00:14:59,324 --> 00:15:02,724 wild mushrooms and sauteed potatoes. 242 00:15:04,244 --> 00:15:06,284 You have done a huge amount of work 243 00:15:06,284 --> 00:15:08,604 and this plate deserves to look better. 244 00:15:12,684 --> 00:15:15,524 Your tarragon sauce is fantastic. 245 00:15:15,524 --> 00:15:17,764 Absolutely fantastic. 246 00:15:17,764 --> 00:15:21,284 Enough aniseed coming from the tarragon, which is wonderful, 247 00:15:21,284 --> 00:15:24,164 dancing with that piece of chicken - that's great. 248 00:15:24,164 --> 00:15:27,204 This Charlotte, I think, is inspired. 249 00:15:27,204 --> 00:15:30,244 It's got a crispy outside, it's got a fluffy inside 250 00:15:30,244 --> 00:15:34,164 and lovely, lovely, moist chicken with a sweet hint of Madeira. 251 00:15:34,164 --> 00:15:35,564 Really, really good. 252 00:15:43,644 --> 00:15:45,444 Pookie, what's the dish called? 253 00:15:45,444 --> 00:15:48,084 It's called A Chicken In The Pond. 254 00:15:49,724 --> 00:15:51,764 Beauty salon owner Pookie 255 00:15:51,764 --> 00:15:55,044 has served chicken-filled chilli goldfish dumplings 256 00:15:55,044 --> 00:15:58,124 with salmon, caviar and flying fish roe, 257 00:15:58,124 --> 00:16:02,844 served in tom yum - a chilli, galangal and lemongrass broth. 258 00:16:04,364 --> 00:16:07,004 That is ridiculously clever. 259 00:16:11,284 --> 00:16:13,284 This soup's really bold. 260 00:16:13,284 --> 00:16:17,404 It's sharp and clean with lots of citrus, lots of lime. 261 00:16:17,404 --> 00:16:20,124 It's salty. It's also hot with the chilli. 262 00:16:20,124 --> 00:16:22,164 It's absolutely delightful. 263 00:16:22,164 --> 00:16:25,444 Your dumpling, the skin on the outside, lovely and thin. 264 00:16:25,444 --> 00:16:28,604 The actual mince filling is soft and wonderful 265 00:16:28,604 --> 00:16:31,404 and the whole thing looking like some fish in a pond. 266 00:16:31,404 --> 00:16:34,044 For an invention test, I take my hat off to you. 267 00:16:36,484 --> 00:16:40,524 Oh, my God. I am absolutely ecstatic. 268 00:16:40,524 --> 00:16:44,364 I just couldn't believe it, that they loved that flavour so much. 269 00:16:44,364 --> 00:16:46,844 WHISPERING: Well done! Well done. 270 00:16:46,844 --> 00:16:48,604 Thank you. 271 00:16:49,484 --> 00:16:52,124 Retired interior designer Thomas 272 00:16:52,124 --> 00:16:55,764 has served Spanish-style chicken thigh and drumsticks, 273 00:16:55,764 --> 00:16:58,284 flavoured with paprika, garlic and chilli, 274 00:16:58,284 --> 00:17:00,644 with chicken wings stuffed with chorizo, 275 00:17:00,644 --> 00:17:02,444 crispy noodles, 276 00:17:02,444 --> 00:17:05,084 courgette ribbons, red peppers, 277 00:17:05,084 --> 00:17:07,564 artichokes, cherry tomatoes 278 00:17:07,564 --> 00:17:11,604 and a sauce made from apricots, raisins and orange juice. 279 00:17:14,244 --> 00:17:18,484 The crunch of the noodles is good, the chicken leg is cooked nicely, 280 00:17:18,484 --> 00:17:22,684 but strong orange citrus with chicken and dried apricots 281 00:17:22,684 --> 00:17:24,404 and raisins together? 282 00:17:24,404 --> 00:17:26,404 It's an odd combination. 283 00:17:26,404 --> 00:17:27,884 Everything is cooked well. 284 00:17:27,884 --> 00:17:31,684 I like the crispy noodles, but I agree with John. 285 00:17:31,684 --> 00:17:34,124 I'm not getting on with this sauce at all. 286 00:17:37,364 --> 00:17:39,884 Maybe I went a little bit too far. 287 00:17:39,884 --> 00:17:42,684 Unfortunately, I can't reverse that! 288 00:17:42,684 --> 00:17:46,484 Law graduate Radha has showcased the eggs 289 00:17:46,484 --> 00:17:50,964 in a tomato-based curry, flavoured with cumin and garam masala, 290 00:17:50,964 --> 00:17:54,644 served with rice spiced with cinnamon and cloves, 291 00:17:54,644 --> 00:17:58,084 onion, cumin and chilli pakoras, 292 00:17:58,084 --> 00:17:59,524 bhatura bread 293 00:17:59,524 --> 00:18:01,964 and a cumin-seed yoghurt. 294 00:18:05,844 --> 00:18:08,884 You've got sweetness of tomato here. 295 00:18:08,884 --> 00:18:10,924 You've got a little bit of ginger flavour. 296 00:18:10,924 --> 00:18:13,284 You've got a bit of the smoky cumin. 297 00:18:13,284 --> 00:18:14,844 I like these flavours. 298 00:18:14,844 --> 00:18:18,044 I really like your bread. I think that's great - lovely and light. 299 00:18:18,044 --> 00:18:21,084 Your bhaji's crispy on the outside, like it should be. 300 00:18:21,084 --> 00:18:24,284 But your sauce could just do with a bit more oomph. 301 00:18:28,204 --> 00:18:31,484 Last up is marketing consultant Sarah, 302 00:18:31,484 --> 00:18:33,484 who crisped up the chicken skin, 303 00:18:33,484 --> 00:18:37,324 which was used as a topping for her egg-based sweetcorn custard, 304 00:18:37,324 --> 00:18:41,884 along with pan-fried chanterelles and crispy and pickled shallots. 305 00:18:48,724 --> 00:18:53,164 Your sweetcorn custard is a really nice texture. 306 00:18:53,164 --> 00:18:55,204 You've taken away quite a bit of the husk, 307 00:18:55,204 --> 00:18:57,964 which means you've got the lovely flavour of the sweetcorn - 308 00:18:57,964 --> 00:18:59,564 and it is sweet. 309 00:18:59,564 --> 00:19:02,524 Your chicken skin, you have purposely over-salted it 310 00:19:02,524 --> 00:19:05,164 and it's almost the saltiness of a potato crisp. 311 00:19:05,164 --> 00:19:07,844 I think that's really, really clever. Thank you. 312 00:19:07,844 --> 00:19:10,404 Lovely little sweet pickling on the shallot. 313 00:19:10,404 --> 00:19:12,284 Really nice accompaniments to this. 314 00:19:12,284 --> 00:19:15,924 Very, very clever sweet-savoury custard. Well done. 315 00:19:15,924 --> 00:19:17,364 Thank you. Good work. 316 00:19:20,884 --> 00:19:23,204 That went better than I could ever have hoped, 317 00:19:23,204 --> 00:19:25,484 but I'm not counting my chickens. 318 00:19:29,324 --> 00:19:33,604 We got an incredible variety amongst those two ingredients, didn't we? 319 00:19:33,604 --> 00:19:37,004 Now, let's be fair - a few of them really impressed. 320 00:19:47,324 --> 00:19:50,444 A few of them, I'm sure, are very worried right now. 321 00:20:02,244 --> 00:20:04,484 Big round, and we got a decision to make. 322 00:20:04,484 --> 00:20:06,524 Two of them are leaving us. 323 00:20:08,524 --> 00:20:10,644 I would love a spot in the final six, 324 00:20:10,644 --> 00:20:13,764 but I can't see it happening after today. 325 00:20:13,764 --> 00:20:15,324 I hope they take me forward, 326 00:20:15,324 --> 00:20:18,844 because then I would do everything in my power not to fail them. 327 00:20:20,124 --> 00:20:22,604 I'd be very disappointed if I leave today. 328 00:20:22,604 --> 00:20:25,884 But in terms of taste, maybe it's not to their liking. 329 00:20:32,644 --> 00:20:36,004 An invention test is always a tough challenge. 330 00:20:38,404 --> 00:20:41,804 The first contestant leaving us is... 331 00:20:49,604 --> 00:20:51,364 ..James. 332 00:20:51,364 --> 00:20:52,804 Sad to see you go. 333 00:20:53,844 --> 00:20:56,044 Thanks, James. Thanks, John. 334 00:20:58,724 --> 00:21:01,964 The second contestant leaving the competition is... 335 00:21:07,684 --> 00:21:09,484 ..Thomas. 336 00:21:09,484 --> 00:21:11,924 You should be very proud of what you've achieved. 337 00:21:11,924 --> 00:21:14,524 Thank you very much indeed. Thanks, Thomas. Good luck. 338 00:21:17,404 --> 00:21:20,644 It has been challenging, but yet... 339 00:21:20,644 --> 00:21:23,924 ..who could get this kind of experience? 340 00:21:23,924 --> 00:21:26,324 So, no regrets. 341 00:21:27,364 --> 00:21:31,084 I think I'll look back at my time on MasterChef very fondly. 342 00:21:31,084 --> 00:21:32,964 Been this amazing experience. 343 00:21:32,964 --> 00:21:36,244 Loved every minute of it, but that's where the journey ends for me. 344 00:21:36,244 --> 00:21:37,884 But I'm happy. 345 00:21:42,484 --> 00:21:46,204 You are through to our final six. 346 00:21:46,204 --> 00:21:47,764 It's only six now! 347 00:21:47,764 --> 00:21:49,644 Get some well-earned rest 348 00:21:49,644 --> 00:21:52,964 because we're going to send you out into the real world 349 00:21:52,964 --> 00:21:54,524 and you'll need your wits about you. 350 00:22:07,604 --> 00:22:11,004 Every year, scores of volunteers around the country 351 00:22:11,004 --> 00:22:12,964 raise money for the Poppy Appeal 352 00:22:12,964 --> 00:22:16,284 to fund the work of the Royal British Legion. 353 00:22:18,084 --> 00:22:20,164 Founded 100 years ago, 354 00:22:20,164 --> 00:22:23,124 the charity was formed at the end of the First World War 355 00:22:23,124 --> 00:22:25,084 to support and fight for the rights 356 00:22:25,084 --> 00:22:29,084 of those who had given so much and come back to so little. 357 00:22:31,524 --> 00:22:34,804 Tonight, at London's historic Middle Temple, 358 00:22:34,804 --> 00:22:38,164 the six semi-finalists will have the honour of catering 359 00:22:38,164 --> 00:22:42,884 a Michelin-star dinner to celebrate the centenary of the RBL. 360 00:22:42,884 --> 00:22:46,364 I feel so privileged to be able to have this opportunity, 361 00:22:46,364 --> 00:22:49,004 but it's also really nerve-racking. 362 00:22:49,004 --> 00:22:51,444 The sacrifices that many of them have made 363 00:22:51,444 --> 00:22:53,684 and the sacrifices that their families have made. 364 00:22:53,684 --> 00:22:56,404 For me, the focus is giving the people a great meal, 365 00:22:56,404 --> 00:22:57,924 because they deserve it. 366 00:22:58,964 --> 00:23:01,164 To add to the sense of occasion, 367 00:23:01,164 --> 00:23:06,244 today's kitchen will be run by Michelin-starred chef Glynn Purnell. 368 00:23:06,244 --> 00:23:07,484 In you come, guys. 369 00:23:09,124 --> 00:23:10,524 You can smile if you want! 370 00:23:11,844 --> 00:23:12,924 Not too much. 371 00:23:14,604 --> 00:23:18,484 Glynn Purnell is one of the country's most celebrated chefs. 372 00:23:18,484 --> 00:23:22,084 A proud born-and-bred Brummie, Glynn was one of the first chefs 373 00:23:22,084 --> 00:23:25,164 from Birmingham to achieve a coveted Michelin star, 374 00:23:25,164 --> 00:23:29,284 which his restaurant Purnell's has held since 2007. 375 00:23:29,284 --> 00:23:31,364 I'm from a council estate in Birmingham, 376 00:23:31,364 --> 00:23:34,324 and food was very, sort of, precious 377 00:23:34,324 --> 00:23:37,364 and when food was on the table, you were never late for it. 378 00:23:37,364 --> 00:23:39,604 You ate everything on the plate. 379 00:23:39,604 --> 00:23:44,044 Glynn's dishes celebrate his city's rich cultural diversity 380 00:23:44,044 --> 00:23:47,324 and push culinary ambition to the limit. 381 00:23:47,324 --> 00:23:49,364 This is a massive step up for these guys. 382 00:23:49,364 --> 00:23:51,364 So, to cook at a Michelin star level, 383 00:23:51,364 --> 00:23:56,204 everything you think about food has to be at the top of what it is. 384 00:23:57,284 --> 00:23:59,444 Anything else isn't acceptable. 385 00:24:00,524 --> 00:24:05,964 For today, and today only, you will be part of the Purnell's Brigade. 386 00:24:05,964 --> 00:24:07,044 OK? 387 00:24:07,044 --> 00:24:10,484 And I want us to serve some of the best food you've ever served before, 388 00:24:10,484 --> 00:24:13,724 so I want to know, are you in it? Yes. Yes, chef. 389 00:24:13,724 --> 00:24:15,924 Are you in it? Yes, chef! Follow me, yeah? 390 00:24:17,684 --> 00:24:22,244 The final six now have three hours to prepare for tonight's banquet, 391 00:24:22,244 --> 00:24:25,804 and they'll be paired up to manage the huge workload. 392 00:24:27,324 --> 00:24:32,044 On the starter, marketing expert Ioan and project manager Olayemi 393 00:24:32,044 --> 00:24:36,484 will combine forces to cook Glynn's signature spiced scallops, 394 00:24:36,484 --> 00:24:39,084 served with vegetable pakoras, 395 00:24:39,084 --> 00:24:41,924 a lentil dhal and a coriander sauce. 396 00:24:41,924 --> 00:24:44,804 What we don't want to do is, we don't want to burn the spice, 397 00:24:44,804 --> 00:24:46,684 because then that would become quite bitter 398 00:24:46,684 --> 00:24:49,324 and it would just completely ruin the whole balance of the dish. 399 00:24:50,444 --> 00:24:53,124 For me, this is a fantastic dish. This makes me smile. 400 00:24:53,124 --> 00:24:54,724 It's got explosive colours. 401 00:24:54,724 --> 00:24:58,204 It's got that British days of the Raj sort of feel to it 402 00:24:58,204 --> 00:25:01,484 with the British Royal Legion, and I think this really is 403 00:25:01,484 --> 00:25:04,084 a typical British-infused dish 404 00:25:04,084 --> 00:25:07,324 from all of the fantastic cultures we've got in this country. 405 00:25:08,524 --> 00:25:10,164 Little bit of curry oil. 406 00:25:10,164 --> 00:25:12,244 Oh, wow. That looks amazing. 407 00:25:12,244 --> 00:25:14,084 Just makes it pop on the plate. 408 00:25:15,244 --> 00:25:16,484 That's how it's got to look. 409 00:25:17,844 --> 00:25:19,244 Well, you'd better crack on, 410 00:25:19,244 --> 00:25:21,564 because there's 100 scallops with your names on, yeah? 411 00:25:21,564 --> 00:25:23,964 Let's get going, yeah? Thank you, chef. Off you go. Let's go. 412 00:25:28,844 --> 00:25:30,684 It's a complex dish. 413 00:25:30,684 --> 00:25:35,764 Precision is the name of the game at this level, so, yeah, excited. 414 00:25:35,764 --> 00:25:39,244 This is my first time getting scallops out. 415 00:25:39,244 --> 00:25:41,884 Usually I'll buy them all done and ready for cooking. 416 00:25:41,884 --> 00:25:44,164 I don't want to waste anything. Today is a great honour. 417 00:25:44,164 --> 00:25:47,164 Both my father and my brother were both in the RAF, 418 00:25:47,164 --> 00:25:49,204 so this has a massive resonance to me. 419 00:25:49,204 --> 00:25:51,764 I just want to make sure that I do it justice today. 420 00:25:53,964 --> 00:25:57,084 Are you going to wash them afterwards, Olayemi? Yeah. 421 00:26:00,164 --> 00:26:03,924 Beauty salon owner Pookie and marine pilot Eddie 422 00:26:03,924 --> 00:26:06,044 are in charge of the venison, 423 00:26:06,044 --> 00:26:10,964 which will require them to butcher and perfectly sear 30 fillets. 424 00:26:12,524 --> 00:26:16,204 Now, venison has got no fat, so we don't want to overcook the meat, 425 00:26:16,204 --> 00:26:19,644 and we certainly don't want to dry it out. Got to treat it delicately. 426 00:26:19,644 --> 00:26:20,884 Most definitely, yeah. 427 00:26:20,884 --> 00:26:23,284 So, we want to get a quick, nice sear on the outside. 428 00:26:24,404 --> 00:26:27,364 The venison will be served with a pea salad... 429 00:26:27,364 --> 00:26:29,244 And it's just... OK. HE MIMICS BLENDER 430 00:26:29,244 --> 00:26:32,324 Just a pulp, yeah? Yeah. We're not looking for mushy peas. 431 00:26:32,324 --> 00:26:34,244 We'll save them for the fish and chips, yeah? 432 00:26:36,124 --> 00:26:39,764 ..as well as tamarind and liquorice purees. 433 00:26:39,764 --> 00:26:43,444 We've got five or six technical things that need to be right. 434 00:26:43,444 --> 00:26:45,644 Some are simple, some a little bit more difficult, 435 00:26:45,644 --> 00:26:47,284 some a little bit time-consuming, 436 00:26:47,284 --> 00:26:49,684 but they all need to be nailed to get this dish right. 437 00:26:51,044 --> 00:26:53,964 Then we've got the venison, which is a medium rare, 438 00:26:53,964 --> 00:26:55,524 the red wine sauce. 439 00:27:00,044 --> 00:27:01,724 And there you go. Wow. 440 00:27:01,724 --> 00:27:05,244 The final accompaniment is a pommes boulangere - 441 00:27:05,244 --> 00:27:08,004 intricate layers of potato and onion. 442 00:27:09,004 --> 00:27:12,084 So, it needs to be on the money and just really go for it, yeah? 443 00:27:12,084 --> 00:27:14,124 Time is of the essence. Good luck, guys, eh? 444 00:27:14,124 --> 00:27:15,884 Looking forward to it. Thank you. 445 00:27:19,564 --> 00:27:21,204 I'm a bit nervous. 446 00:27:21,204 --> 00:27:24,284 I tried cooking venison before, once or twice, 447 00:27:24,284 --> 00:27:28,084 but this is in the proper, professional kitchen 448 00:27:28,084 --> 00:27:31,524 and for lots of people, so a lot of preparation. 449 00:27:33,564 --> 00:27:36,644 It's going to be a challenge, but this is achievable. 450 00:27:36,644 --> 00:27:38,044 Otherwise... 451 00:27:38,044 --> 00:27:40,244 Otherwise, what's the point of being here? 452 00:27:41,724 --> 00:27:46,404 Prioritising jobs is key, so Eddie and Pookie joined forces to prep 453 00:27:46,404 --> 00:27:51,044 the 80 potatoes and 20 onions required for the pommes boulangere. 454 00:27:53,324 --> 00:27:55,684 The onions needs to be caramelised for quite a long time, 455 00:27:55,684 --> 00:27:58,284 so we're going to get those on first. Done first. 456 00:27:58,284 --> 00:28:01,964 Huge, isn't it? Look! They're the biggest onions I've ever seen. Yeah. 457 00:28:03,444 --> 00:28:05,284 Over on pastry... 458 00:28:05,284 --> 00:28:07,724 3.5kg of strawberries! 459 00:28:09,764 --> 00:28:13,404 It just seems so many. That's going to take a wee while. 460 00:28:13,404 --> 00:28:16,644 Marketing consultant Sara and law graduate Radha 461 00:28:16,644 --> 00:28:19,684 are trying to get to grips with a complex recipe 462 00:28:19,684 --> 00:28:21,884 for a show-stopping finale - 463 00:28:21,884 --> 00:28:24,204 Glynn's take on a creme brulee, 464 00:28:24,204 --> 00:28:26,604 served in a fragile eggshell. 465 00:28:29,004 --> 00:28:31,044 Don't be impatient. 466 00:28:31,044 --> 00:28:33,124 Let the sugar caramelise. 467 00:28:33,124 --> 00:28:36,524 Can you see how nice and golden it is, yeah? There's no black bits. 468 00:28:38,164 --> 00:28:42,084 This is quintessentially British. 469 00:28:42,084 --> 00:28:45,684 It's burnt English custard and it's a taste of the fairground. 470 00:28:45,684 --> 00:28:48,204 When I was a kid, we used to go to the fair 471 00:28:48,204 --> 00:28:51,604 and just get a bag of what they call cinder toffee, which is honeycomb. 472 00:28:51,604 --> 00:28:56,484 So, emotions and passion are 100% on that dish. 473 00:28:57,844 --> 00:29:02,324 The dish is finished with a perfect oval of strawberry sorbet. 474 00:29:03,924 --> 00:29:06,684 Looks beautiful. Yeah, it does. Really, really beautiful. Amazing. 475 00:29:06,684 --> 00:29:07,844 Any questions? 476 00:29:07,844 --> 00:29:12,124 It might be silly, but how do we get the, like, the shell? 477 00:29:12,124 --> 00:29:14,364 Oh, the shell? See, they're already done for you. Oh. 478 00:29:14,364 --> 00:29:17,164 Oh, thank God for that! Oh, OK. Right, OK. 479 00:29:20,644 --> 00:29:23,484 I'm comfortable doing the honeycomb, for sure. Yep. 480 00:29:23,484 --> 00:29:25,644 Do you want to do the brulee as well? 481 00:29:25,644 --> 00:29:28,324 I'm worried about all of it, really! 482 00:29:28,324 --> 00:29:30,604 Because it's, I mean, it's Michelin-starred food, 483 00:29:30,604 --> 00:29:32,924 which is obviously not anything I've done before. 484 00:29:32,924 --> 00:29:34,324 I've done sorbet before, 485 00:29:34,324 --> 00:29:36,884 so we're just basically playing to each other's strengths 486 00:29:36,884 --> 00:29:38,564 with everything that we've got to do. 487 00:29:39,564 --> 00:29:43,564 It's just the sheer mass or quantity that I've got to cook for. 488 00:29:45,484 --> 00:29:48,524 I need a calculator. I mean, me and my maths are not friends. 489 00:29:49,484 --> 00:29:50,884 Can I have my phone? 490 00:29:59,204 --> 00:30:01,484 For the last 100 years, 491 00:30:01,484 --> 00:30:05,844 the Royal British Legion has provided a lifeline for war veterans 492 00:30:05,844 --> 00:30:07,204 and their families. 493 00:30:07,204 --> 00:30:10,004 The demand is still there, and increasingly, now, 494 00:30:10,004 --> 00:30:13,484 we are understanding more about the consequences 495 00:30:13,484 --> 00:30:16,044 of what veterans have seen and done on their mental health. 496 00:30:17,124 --> 00:30:21,564 Each year, the tens of millions of pounds raised from the Poppy Appeal 497 00:30:21,564 --> 00:30:25,924 is used to help rebuild lives at centres like The Battle Back, 498 00:30:25,924 --> 00:30:28,084 opened in 2012, 499 00:30:28,084 --> 00:30:33,284 which proved to be a life-saver to Royal Air Force veteran Naomi Hall, 500 00:30:33,284 --> 00:30:37,764 who struggled to adjust to civilian life after serving in Afghanistan. 501 00:30:37,764 --> 00:30:39,924 I thought the bottom of my world was falling out 502 00:30:39,924 --> 00:30:43,684 when I was leaving the military and it was the support that I received 503 00:30:43,684 --> 00:30:47,364 at The Battle Back Centre that allowed me to draw a line under it 504 00:30:47,364 --> 00:30:50,884 and say, "No, I have still got purpose, I have got meaning." 505 00:30:50,884 --> 00:30:54,484 But Naomi's road to recovery was hindered further 506 00:30:54,484 --> 00:30:57,124 by a life-threatening car crash. 507 00:30:57,124 --> 00:30:58,964 The injuries were quite catastrophic. 508 00:30:58,964 --> 00:31:02,004 On a bad day, I'd look at myself and think, "I shouldn't be here." 509 00:31:02,004 --> 00:31:05,764 But, again, the Royal British Legion was there to help. 510 00:31:05,764 --> 00:31:10,684 See, in my mind, I class the RBL as the most important charity. 511 00:31:11,764 --> 00:31:15,684 I wouldn't be who I am now, where I am today without it. 512 00:31:16,844 --> 00:31:19,924 It's just someone reaching out who cares 513 00:31:19,924 --> 00:31:23,724 and who's got some compassion and also identifies and understands 514 00:31:23,724 --> 00:31:27,444 with struggles they're going through, balances them, 515 00:31:27,444 --> 00:31:29,884 and then they know that we're always there for them. 516 00:31:34,924 --> 00:31:36,524 Back in the kitchen... 517 00:31:36,524 --> 00:31:38,204 OK, Team Purnell's! 518 00:31:38,204 --> 00:31:41,604 We are one hour into prep, one hour into prep. 519 00:31:42,804 --> 00:31:45,884 With all of their 60 scallops opened and cleaned, 520 00:31:45,884 --> 00:31:48,924 Ioan and Olayemi move on to the garnishes, 521 00:31:48,924 --> 00:31:51,764 which includes the dehydrated coconut. 522 00:31:51,764 --> 00:31:55,244 So you're looking for a really thin thickness. 523 00:31:55,244 --> 00:31:58,484 It's making sure that they all cook evenly and that 524 00:31:58,484 --> 00:32:02,324 it gives the same experience for each and every guest on the dish. 525 00:32:04,364 --> 00:32:08,844 The finer details are also a concern for team-mate Olayemi, 526 00:32:08,844 --> 00:32:12,284 who needs to prepare enough mustard-chilli pickling liquor 527 00:32:12,284 --> 00:32:15,244 for 3.5kg of carrots. 528 00:32:15,244 --> 00:32:18,164 I'm trying to follow the recipe to the nth gram, 529 00:32:18,164 --> 00:32:22,244 so even though they said 1kg, there's, like, a few grains left 530 00:32:22,244 --> 00:32:24,244 and I'm not risking putting them! 531 00:32:28,484 --> 00:32:31,644 Yemi, do you want me to crack on with any more jobs with pickling? 532 00:32:31,644 --> 00:32:34,204 I think we should actually get on to the next thing. OK. 533 00:32:34,204 --> 00:32:38,044 Have you finished with the coconut? Yes. Check the lentil recipe. 534 00:32:38,044 --> 00:32:40,524 Teamwork is essential. 535 00:32:40,524 --> 00:32:42,924 If you finish first, you jump straight on. 536 00:32:42,924 --> 00:32:46,244 It doesn't necessarily mean you stand and watch. 537 00:32:46,244 --> 00:32:48,484 You jump in. You've got to come together as a team, 538 00:32:48,484 --> 00:32:51,124 just like a proper professional brigade. 539 00:32:52,484 --> 00:32:55,404 Look at the detail of the lentil stirring! 540 00:32:55,404 --> 00:32:58,164 Yeah. You have to keep all the lentils slightly within the pot 541 00:32:58,164 --> 00:33:00,324 so they all cook. 542 00:33:01,804 --> 00:33:07,044 Over on the venison main, Pookie and Eddie have also had to divide jobs. 543 00:33:07,044 --> 00:33:08,484 With over an hour gone, 544 00:33:08,484 --> 00:33:11,644 they're still working on their potato boulangere. 545 00:33:11,644 --> 00:33:14,244 It takes a lot to get these going, doesn't it? 546 00:33:14,244 --> 00:33:17,484 As well as keeping an eye on the caramelised onions, 547 00:33:17,484 --> 00:33:20,724 Eddie needs to pick 60 sprigs of marjoram herb 548 00:33:20,724 --> 00:33:24,124 needed to flavour the 30 individual portions. 549 00:33:24,124 --> 00:33:26,084 Me and Pookie need to keep our heads down 550 00:33:26,084 --> 00:33:28,444 and make sure we get all the prep sorted fast. 551 00:33:28,444 --> 00:33:31,804 Once we've got this on and we start to get these onions caramelised, 552 00:33:31,804 --> 00:33:34,284 then we'll feel like we're starting to get somewhere. 553 00:33:37,404 --> 00:33:39,684 I'm thinking I'm worried about the timing. 554 00:33:39,684 --> 00:33:43,884 You have to clean - you have to prep it, peel it, 555 00:33:43,884 --> 00:33:48,004 wash it and then slice it and then cut it into the little round coins. 556 00:33:48,004 --> 00:33:49,844 So, yeah, it's a lot of work. 557 00:33:51,044 --> 00:33:53,124 Next thing, I have to prep the venison, 558 00:33:53,124 --> 00:33:56,844 so I need to, like, get a move on! 559 00:33:59,844 --> 00:34:03,604 On pastry, Radha's in charge of the strawberry elements 560 00:34:03,604 --> 00:34:06,844 for Glynn's brulee showpiece. 561 00:34:06,844 --> 00:34:10,004 How we getting on, Radha? Sorbet, I've done. That's on. 562 00:34:10,004 --> 00:34:12,524 OK. I can hear that churning, which is music to my ears. 563 00:34:12,524 --> 00:34:14,364 Yeah, so I just keep, obviously, watching that, 564 00:34:14,364 --> 00:34:16,604 making sure it's not going to over-churn or anything. Yeah. 565 00:34:16,604 --> 00:34:20,204 Just got to prep these strawberries for, obviously, to be marinaded 566 00:34:20,204 --> 00:34:22,124 because they need to be soaking for an hour. 567 00:34:22,124 --> 00:34:23,444 Is the marinade on? No. 568 00:34:23,444 --> 00:34:24,644 Right. 569 00:34:25,684 --> 00:34:28,604 Right, where's that hob? I need to use that, so just... 570 00:34:28,604 --> 00:34:31,684 As Radha races to get her red wine marinade on 571 00:34:31,684 --> 00:34:33,244 for her strawberries... 572 00:34:33,244 --> 00:34:35,604 "Bring to the boil over a medium heat." 573 00:34:35,604 --> 00:34:37,284 Right, medium. 574 00:34:37,284 --> 00:34:39,684 ..team-mate Sarah is working her way through 575 00:34:39,684 --> 00:34:42,724 four batches of vanilla custard. 576 00:34:42,724 --> 00:34:45,164 Like, the creme brulee custard needs to be chilled. 577 00:34:45,164 --> 00:34:47,844 Obviously, it's served chilled, so it needs to cook first 578 00:34:47,844 --> 00:34:49,724 and then be chilled down. 579 00:34:51,724 --> 00:34:54,204 I definitely think things are taking longer. 580 00:34:54,204 --> 00:34:56,324 Feeling a little bit up against it, actually, 581 00:34:56,324 --> 00:34:59,244 but we're just going to need to head down, crack on. Yep. 582 00:34:59,244 --> 00:35:01,564 I didn't realise how long this takes. Yeah. 583 00:35:01,564 --> 00:35:04,324 So we're going to need to hustle. 584 00:35:06,124 --> 00:35:08,364 You can't take your foot off the gas, yeah? 585 00:35:08,364 --> 00:35:10,444 Three hours, it's gone like that. 586 00:35:10,444 --> 00:35:12,404 Fridge, fridge, fridge. You can't daydream, 587 00:35:12,404 --> 00:35:13,884 you can't talk about the weather. 588 00:35:13,884 --> 00:35:16,284 You've got to put your foot down and get it done. 589 00:35:16,284 --> 00:35:17,724 I can't get it out. 590 00:35:17,724 --> 00:35:20,604 I've not got much muscle power so I'm just scooping it out. 591 00:35:20,604 --> 00:35:23,444 I'd like to be a little bit further on at this stage, 592 00:35:23,444 --> 00:35:26,244 but it's a professional kitchen. They've never been here before. 593 00:35:26,244 --> 00:35:29,084 The venison's still in the fridge. The custard isn't made. 594 00:35:29,084 --> 00:35:32,044 We've got guests arriving very soon and they need to step up. 595 00:35:34,004 --> 00:35:37,004 Never cooking for 30 people in my life again. 596 00:35:37,004 --> 00:35:38,284 It's too stressful. 597 00:35:43,524 --> 00:35:47,484 Upstairs in the dining room, final preparations are under way 598 00:35:47,484 --> 00:35:49,244 for the centenary dinner. 599 00:35:50,564 --> 00:35:54,164 One of the key aspects of military life is food. 600 00:35:54,164 --> 00:35:57,564 I think Napoleon said the army marches on its stomach 601 00:35:57,564 --> 00:35:59,444 and it remains the case, 602 00:35:59,444 --> 00:36:02,404 and if the food's not good enough, morale plummets very quickly. 603 00:36:03,404 --> 00:36:05,084 Olayemi, Ioan! 604 00:36:05,084 --> 00:36:08,924 We have got one hour before the starter is served. No problem. 605 00:36:08,924 --> 00:36:12,324 So I suggest we start moving a little bit quicker than we are. 606 00:36:12,324 --> 00:36:14,324 Yes, Chef. Excellent. 607 00:36:15,324 --> 00:36:17,164 I am definitely worried about timing 608 00:36:17,164 --> 00:36:19,564 because I still have one big job to do. 609 00:36:19,564 --> 00:36:21,524 I've got to get the coriander sauce, 610 00:36:21,524 --> 00:36:24,164 and for me, it's got to be bang-on in terms of the flavour, 611 00:36:24,164 --> 00:36:28,764 the consistency, and it needs me to reduce down the coconut milk, 612 00:36:28,764 --> 00:36:30,204 and that's going to take some time. 613 00:36:32,244 --> 00:36:34,044 Ioan has started the pakoras. 614 00:36:34,044 --> 00:36:37,964 He's getting the potatoes ready, so that's another big job. 615 00:36:37,964 --> 00:36:40,964 I'm hoping I can finish this so I can give him a hand. 616 00:36:40,964 --> 00:36:42,604 It's going to be a push. 617 00:36:42,604 --> 00:36:44,524 Just hope we can do it. I think we can. 618 00:36:47,164 --> 00:36:49,484 Ioan? Yes. You need to keep an eye on these. OK. 619 00:36:49,484 --> 00:36:52,524 Maybe turn the heat up a touch and work it 620 00:36:52,524 --> 00:36:55,244 rather than just standing there, leaving and coming back, 621 00:36:55,244 --> 00:36:56,924 coming back, coming back, yeah? Yeah. 622 00:36:56,924 --> 00:36:59,164 Cos they you will overcook very quickly. Yeah. 623 00:37:01,924 --> 00:37:04,124 Have you done both sides? So quick. Yep. 624 00:37:04,124 --> 00:37:07,404 I'm a butcher now, Eddie! 625 00:37:07,404 --> 00:37:09,844 With just 45 minutes until service, 626 00:37:09,844 --> 00:37:12,484 Eddie and Pookie have paused their other prep 627 00:37:12,484 --> 00:37:14,884 to focus on the all-important butchery 628 00:37:14,884 --> 00:37:17,404 of four whole saddles of venison. 629 00:37:17,404 --> 00:37:20,244 It takes a lot of time. You want to get rid of all this sinew, 630 00:37:20,244 --> 00:37:23,884 because otherwise it will kind of clog up the diners' mouths. 631 00:37:23,884 --> 00:37:27,684 Once we get this done, we're going to get... Tamarind sauce. 632 00:37:27,684 --> 00:37:29,564 Tamarind sauce and the pea puree done. 633 00:37:29,564 --> 00:37:32,284 Then we've got to put the potatoes together. 634 00:37:32,284 --> 00:37:34,244 We'll get those in the oven. 635 00:37:34,244 --> 00:37:36,204 We're just trying to get the job done. 636 00:37:38,524 --> 00:37:41,644 I'm just a bit concerned about the tamarinds on the side. 637 00:37:41,644 --> 00:37:44,804 I'm going to get the tamarind on now, yeah. We need to get these on. 638 00:37:44,804 --> 00:37:47,044 While we're doing that... You do that, I'll do this. 639 00:37:47,044 --> 00:37:49,164 ..that can be on the side. Yep. I'm going to wash my hands, 640 00:37:49,164 --> 00:37:51,284 get the tamarinds in. OK, cool, yeah. 641 00:37:52,324 --> 00:37:56,204 Multi-tasking is also key on the pastry section. 642 00:37:56,204 --> 00:37:58,004 See how the smell's starting to change, yeah? 643 00:37:58,004 --> 00:37:59,844 Yeah, yeah! Little bit further. OK. 644 00:37:59,844 --> 00:38:02,004 It says cool until set. 645 00:38:02,004 --> 00:38:07,164 The endless list of technical jobs includes the brown butter crumble. 646 00:38:07,164 --> 00:38:10,724 Every process needs to be done and it needs to be fully executed, 647 00:38:10,724 --> 00:38:13,124 otherwise, the dish isn't going to be how it's meant to be. 648 00:38:14,164 --> 00:38:18,404 Sarah's also feeling the pressure. Her brulee mix is in to chill, 649 00:38:18,404 --> 00:38:21,804 but she now has to master making the special caramel powder, 650 00:38:21,804 --> 00:38:24,284 which will top her egg-filled brulee. 651 00:38:24,284 --> 00:38:27,884 Doesn't seem to be like making a proper caramel. It's really pale. 652 00:38:27,884 --> 00:38:29,684 The quantities are crazy - you know, 653 00:38:29,684 --> 00:38:32,004 it's just way beyond anything I've done before. 654 00:38:32,004 --> 00:38:35,204 You've got to do it four times to get enough for 30 people, so, yeah, 655 00:38:35,204 --> 00:38:37,324 it's mad. I just don't want to take that too far 656 00:38:37,324 --> 00:38:39,004 cos I'll have to start it again. 657 00:38:39,004 --> 00:38:41,284 I've got the honeycomb to do once I've done this. 658 00:38:42,164 --> 00:38:43,884 I've got to go, sorry. 659 00:38:43,884 --> 00:38:46,644 They've literally got lots of little jobs to do. 660 00:38:46,644 --> 00:38:50,604 Very technical, very precise, very delicate. 661 00:38:52,684 --> 00:38:54,444 Am I confident they're going to do it? 662 00:38:54,444 --> 00:38:56,244 I can't say that at this moment. 663 00:39:01,004 --> 00:39:07,084 Outside, the Royal British Legion VIP guests have started to arrive, 664 00:39:07,084 --> 00:39:10,324 including serving members of the Armed Forces, 665 00:39:10,324 --> 00:39:13,684 veterans and fundraisers. 666 00:39:16,204 --> 00:39:19,644 100 years, it's a proud moment for the Legion. 667 00:39:19,644 --> 00:39:21,564 I'm blessed to be part of it. 668 00:39:21,564 --> 00:39:24,764 Remembering those colleagues and friends who paid the ultimate price 669 00:39:24,764 --> 00:39:27,084 to give us the freedom that most of us enjoy now. 670 00:39:28,284 --> 00:39:31,004 I served in the Falkland Islands 671 00:39:31,004 --> 00:39:33,004 aboard HMS Sheffield. 672 00:39:33,004 --> 00:39:36,884 Unfortunately, we were hit by an Exocet missile, 673 00:39:36,884 --> 00:39:39,324 which killed 20 of my friends. 674 00:39:40,164 --> 00:39:43,724 I suffered from PTSD, 675 00:39:43,724 --> 00:39:47,324 and if it wasn't for the British Legion, I don't know what I'd do. 676 00:39:47,324 --> 00:39:50,364 The Royal British Legion. ALL: The Royal British Legion. 677 00:39:50,364 --> 00:39:51,964 When you're serving, it's quite easy, 678 00:39:51,964 --> 00:39:54,804 because you've got the military family beyond you. 679 00:39:54,804 --> 00:39:57,244 And when you leave, which I've not yet, 680 00:39:57,244 --> 00:40:01,204 the RBL is that family and have got the big hug around people 681 00:40:01,204 --> 00:40:03,324 and it changes people's lives. 682 00:40:04,524 --> 00:40:06,004 What an audience. 683 00:40:06,004 --> 00:40:09,204 They're celebrating the centenary 684 00:40:09,204 --> 00:40:12,244 of an astonishing organisation 685 00:40:12,244 --> 00:40:14,364 that's part of the fabric of British society. 686 00:40:14,364 --> 00:40:16,364 I've looked at the menu. 687 00:40:16,364 --> 00:40:19,764 Those guys have really set themselves a challenge in there. 688 00:40:20,804 --> 00:40:23,124 The pressure they must be under in that kitchen is immense. 689 00:40:23,124 --> 00:40:25,484 I know what it's like. You know, deadlines, 690 00:40:25,484 --> 00:40:28,524 got to get your food out on time, it's got to be hot and ready. 691 00:40:28,524 --> 00:40:31,164 It's going to be a nightmare for them. I feel really, really sorry. 692 00:40:31,164 --> 00:40:33,204 I'm just glad I'm not there doing it with them. 693 00:40:35,324 --> 00:40:40,084 For starters, you have 20 minutes before we have to start to serve. 694 00:40:40,084 --> 00:40:42,484 OK? Yes, Chef. Listening? Yes, Chef! 695 00:40:45,364 --> 00:40:46,804 Just running off a pakora. 696 00:40:46,804 --> 00:40:50,924 Going to check it for seasoning and then hopefully the mix is right. 697 00:40:50,924 --> 00:40:52,684 Yemi, are you OK? 698 00:40:52,684 --> 00:40:55,724 Yes, I'm just finishing the spice blend for our scallops. 699 00:40:56,764 --> 00:41:00,164 I'm really trying to move as fast as I can cos I'm running out of time. 700 00:41:04,284 --> 00:41:06,924 Eddie, what do you think of the texture now? 701 00:41:06,924 --> 00:41:08,844 Yeah, they're perfect. Perfect, perfect. Yeah? 702 00:41:08,844 --> 00:41:11,444 Nearly finished the boulangere potatoes. 703 00:41:11,444 --> 00:41:14,444 It's not just throwing things in a pan - 704 00:41:14,444 --> 00:41:18,004 we're making Michelin-starred food, so it's a bit more involved, 705 00:41:18,004 --> 00:41:19,524 and it's quite stressful. 706 00:41:21,484 --> 00:41:23,124 Where's the oven? 707 00:41:26,804 --> 00:41:28,524 I'm just helping Sarah out 708 00:41:28,524 --> 00:41:31,684 because I think she's got to redo her honeycomb. 709 00:41:31,684 --> 00:41:35,564 What's happened, it hasn't cooled down and it's continued to cook. 710 00:41:35,564 --> 00:41:38,604 So, if you can smell it, it's almost slightly bitter. Yeah. 711 00:41:38,604 --> 00:41:41,124 I don't think it's completely unusable... OK. 712 00:41:41,124 --> 00:41:43,324 ..but what I suggest is we make another one... Right. 713 00:41:43,324 --> 00:41:46,484 ..then we've got a choice. OK. OK? Perfect, right. I'll do that. 714 00:41:46,484 --> 00:41:48,764 Yeah, brilliant. OK, cool. OK. 715 00:41:48,764 --> 00:41:51,884 I'm sure it's now going to get a little bit, you know? Intense. 716 00:41:51,884 --> 00:41:54,644 Yeah, we haven't done any plating yet. 717 00:41:54,644 --> 00:41:56,884 OK, guys, so we have got ten minutes 718 00:41:56,884 --> 00:41:59,284 and the starters need to be on the pass, yeah? Yes, Chef. 719 00:42:03,684 --> 00:42:07,084 It's the moment of truth for Olayemi and Ioan, 720 00:42:07,084 --> 00:42:12,124 who must now deliver 30 portions of their Michelin-standard starter. 721 00:42:12,124 --> 00:42:13,804 Let's go, yeah? 722 00:42:13,804 --> 00:42:18,124 So, the first course is scallop masala with red lentils. 723 00:42:18,124 --> 00:42:21,404 I love spicy food and I think this will be very interesting. 724 00:42:22,484 --> 00:42:25,924 I would think right now they're starting to sweat a little bit. 725 00:42:25,924 --> 00:42:28,604 Pans will be rattling, the deep fryer will be frying, 726 00:42:28,604 --> 00:42:30,964 and they've got all those component parts. 727 00:42:30,964 --> 00:42:35,164 Both the scallops and the pakoras must be cooked in batches to order. 728 00:42:35,164 --> 00:42:37,244 I'm just starting to fry up my first batch. 729 00:42:37,244 --> 00:42:39,284 Just need to make sure that they don't stick 730 00:42:39,284 --> 00:42:42,164 and cook six at a time. 731 00:42:42,164 --> 00:42:44,524 I've cooked scallops a few times, 732 00:42:44,524 --> 00:42:47,404 but never in this...to this magnitude. 733 00:42:49,924 --> 00:42:52,644 Well, bearing in mind the setting, yeah, I would say, you know, 734 00:42:52,644 --> 00:42:54,924 my expectations are quite up here. 735 00:42:57,804 --> 00:43:00,884 Let's go! Both of you on the pass, please, to dress. 736 00:43:02,044 --> 00:43:05,324 Cooking at this level requires each of the 30 plates 737 00:43:05,324 --> 00:43:07,604 to be identical to Glynn's design. 738 00:43:07,604 --> 00:43:10,844 No, no, it wasn't like that. One either side. One either side. 739 00:43:10,844 --> 00:43:12,884 One either side. Two scallops per plate. 740 00:43:12,884 --> 00:43:15,364 One pakora per plate. Nice spoon of lentils. 741 00:43:16,724 --> 00:43:18,484 Let's start to move. 742 00:43:18,484 --> 00:43:20,444 Carrots, carrots, carrots, carrots, let's go, yeah? 743 00:43:21,564 --> 00:43:24,404 Walk down the line, go behind, walk down the line. 744 00:43:26,284 --> 00:43:28,644 When you're ready, call service. Service! 745 00:43:32,964 --> 00:43:35,004 Another six, guys. Go, go, go, let's go! 746 00:43:38,644 --> 00:43:40,684 The presentation is outstanding. 747 00:43:40,684 --> 00:43:43,724 It looks lovely, and I suppose you haven't got Smell-O-Vision, 748 00:43:43,724 --> 00:43:46,284 but it smells phenomenal. 749 00:43:46,284 --> 00:43:48,604 With the first six plates gone, 750 00:43:48,604 --> 00:43:51,084 the starter team now need to up the pace 751 00:43:51,084 --> 00:43:53,484 to get the rest of the dining room served. 752 00:43:53,484 --> 00:43:56,524 A little bit stressed, but I'm loving it. 753 00:43:56,524 --> 00:43:58,724 I want to get the job done right. 754 00:43:58,724 --> 00:44:01,404 It's frenetic but fun. 755 00:44:01,404 --> 00:44:05,084 Definitely getting a buzz of adrenaline in this. It's intense. 756 00:44:05,084 --> 00:44:07,684 Guys, come on, guys! Yes, chef. Chef is pushing us. 757 00:44:10,724 --> 00:44:12,524 Lovely, perfect. Let's go. 758 00:44:17,524 --> 00:44:19,684 Keep going, keep going, yeah? Yes, chef. 759 00:44:20,884 --> 00:44:22,284 Service! 760 00:44:23,964 --> 00:44:26,284 It's a work of art, isn't it? It's just beautiful. 761 00:44:30,244 --> 00:44:32,084 OK, starters are nearly finished now, guys. 762 00:44:32,084 --> 00:44:34,524 Start thinking about putting the meat on for the main course, yeah? 763 00:44:34,524 --> 00:44:35,724 OK, let's go. 764 00:44:39,684 --> 00:44:43,444 These are the last plates, so let's make them absolutely perfect, yeah? 765 00:44:43,444 --> 00:44:46,284 Yes. Yes, chef. You can't stop now. Yes, chef. Finish the job off, eh? 766 00:44:46,284 --> 00:44:47,524 Yes, chef. Thank you. Let's go. 767 00:44:51,564 --> 00:44:52,724 Excellent. 768 00:44:52,724 --> 00:44:54,604 Brilliant stuff. Service! 769 00:45:05,364 --> 00:45:07,004 Oh, very nice. 770 00:45:08,044 --> 00:45:10,484 Well done, guys. You should be really proud of yourselves. 771 00:45:10,484 --> 00:45:13,124 You've done an extremely great job. Thank you, chef. 772 00:45:13,124 --> 00:45:16,604 And on that note, for a bonus, go and clean down. Yay! Wahey! 773 00:45:16,604 --> 00:45:18,524 Off you go. 774 00:45:19,644 --> 00:45:24,604 To start, Olayemi and Ioan are serving masala spiced scallops 775 00:45:24,604 --> 00:45:27,644 with pickled carrots, dehydrated coconut, 776 00:45:27,644 --> 00:45:29,564 curried red lentils, 777 00:45:29,564 --> 00:45:33,284 potato pakoras spiced with ginger, turmeric and cumin, 778 00:45:33,284 --> 00:45:36,004 coriander sauce and a curry oil. 779 00:45:37,244 --> 00:45:39,204 That is amazing. 780 00:45:39,204 --> 00:45:42,484 It was very, very frenetic, 781 00:45:42,484 --> 00:45:47,404 but the buzz, the adrenaline, the heat of the kitchen, 782 00:45:47,404 --> 00:45:49,044 it was just brilliant. 783 00:45:49,044 --> 00:45:52,124 Every part of me is literally aching! 784 00:45:52,124 --> 00:45:56,964 And I really hope the flavours hit the spot for the diners. 785 00:46:00,244 --> 00:46:03,484 What I learned from this dish was that every scallop I ever had 786 00:46:03,484 --> 00:46:06,164 was overcooked, because that was... 787 00:46:06,164 --> 00:46:10,364 It's just so much more delicate than I was expecting. 788 00:46:10,364 --> 00:46:12,444 I really enjoyed it! 789 00:46:12,444 --> 00:46:16,644 It had a really, really deep curry flavour. Yeah, no, it was lovely. 790 00:46:17,684 --> 00:46:19,884 The pakora wasn't greasy. 791 00:46:19,884 --> 00:46:22,964 It was light and fluffy. It was really, really nice. 792 00:46:24,004 --> 00:46:25,444 The mix of what was on the plate, 793 00:46:25,444 --> 00:46:28,244 when you bring it all together, I was just like, "Wow." 794 00:46:28,244 --> 00:46:29,684 I enjoyed it - a lot. 795 00:46:29,684 --> 00:46:32,644 I'd eat it again. It was gorgeous. 796 00:46:34,324 --> 00:46:36,364 That dish is very, very good. Sophisticated. 797 00:46:36,364 --> 00:46:37,724 A lot of work in that. 798 00:46:37,724 --> 00:46:42,644 The lentils are smoky, the pakora is really crisp and mildly spiced. 799 00:46:42,644 --> 00:46:44,684 It's a great-flavoured dish. 800 00:46:49,604 --> 00:46:52,644 The spotlight is now on Eddie and Pookie's main. 801 00:46:55,004 --> 00:46:57,924 Their labour-intensive potatoes are cooked... 802 00:46:59,244 --> 00:47:00,564 Looking good! 803 00:47:01,844 --> 00:47:04,004 ..but they must now hurriedly sear off 804 00:47:04,004 --> 00:47:06,164 the last of their venison fillets. 805 00:47:07,084 --> 00:47:10,244 They're looking absolutely gorgeous. 806 00:47:10,244 --> 00:47:11,404 Fabulous! 807 00:47:13,284 --> 00:47:15,204 Venison is very difficult to cook. 808 00:47:15,204 --> 00:47:17,804 To do a meal like that with venison for everyone 809 00:47:17,804 --> 00:47:20,084 is going to be a really tricky situation. 810 00:47:20,084 --> 00:47:22,284 Only takes a minute and you've ruined it. 811 00:47:22,284 --> 00:47:25,524 I'm quite fascinated with the combination 812 00:47:25,524 --> 00:47:27,164 of tamarind and liquorice, 813 00:47:27,164 --> 00:47:29,164 because I'm not a huge fan of liquorice, 814 00:47:29,164 --> 00:47:31,604 but we'll see what they do with it. 815 00:47:31,604 --> 00:47:32,884 Right, let's go. 816 00:47:34,884 --> 00:47:38,964 Plating at speed is crucial, or the diners' food will get cold. 817 00:47:39,964 --> 00:47:42,684 Once you've stopped quenelle-ing, straight onto the meat. 818 00:47:42,684 --> 00:47:45,484 Pookie, you start the meat. Start the meat, yeah? Yeah. 819 00:47:46,484 --> 00:47:48,484 The venison fillets are cooked, 820 00:47:48,484 --> 00:47:52,324 but now need to be carved to chef's exacting standards. 821 00:47:52,324 --> 00:47:54,164 I want five out of each. 822 00:47:57,604 --> 00:48:00,804 How's that meat cooked, Pookie? It's cooked perfect, chef! 823 00:48:00,804 --> 00:48:02,284 I'll be the judge of that. 824 00:48:05,724 --> 00:48:07,164 Perfect. 825 00:48:08,924 --> 00:48:11,804 Where's the sauce, Eddie? Around the corner. I'll go and get it. 826 00:48:11,804 --> 00:48:14,644 Potatoes on the trays. Let's go. 827 00:48:19,324 --> 00:48:21,324 Just arrange them nicely. 828 00:48:23,004 --> 00:48:24,524 Right. Service, please. 829 00:48:24,524 --> 00:48:25,884 Thank you! 830 00:48:25,884 --> 00:48:27,484 Well done, Eddie. First lap. 831 00:48:29,524 --> 00:48:31,724 Venison looks perfectly cooked to me. 832 00:48:31,724 --> 00:48:33,924 I love medium-rare venison. 833 00:48:35,404 --> 00:48:37,004 Let's get that meat on the plate. 834 00:48:37,004 --> 00:48:39,244 Venison coming behind you. 835 00:48:39,244 --> 00:48:41,804 OK, you go. Start from this side. 836 00:48:41,804 --> 00:48:43,044 And you follow. 837 00:48:45,364 --> 00:48:46,804 We're getting into the rhythm now. 838 00:48:47,964 --> 00:48:49,804 This is rock and roll for you. 839 00:48:50,644 --> 00:48:52,524 Service, please. Service, please. 840 00:48:53,564 --> 00:48:55,524 Potatoes look a bit dry at the moment, 841 00:48:55,524 --> 00:48:57,364 but waiting for the sauce to turn up. 842 00:48:57,364 --> 00:48:59,644 Hopefully that'll bring it all together. 843 00:48:59,644 --> 00:49:02,044 Right, let's go. Another 12, yeah? 844 00:49:02,044 --> 00:49:04,044 Come on, Pookie - one last push. 845 00:49:08,484 --> 00:49:09,724 Service, please! 846 00:49:10,684 --> 00:49:12,524 Very good. Done. 847 00:49:12,524 --> 00:49:15,204 Eh! Yes, yes, Pookie! SHE HUMS 848 00:49:15,204 --> 00:49:18,204 They look amazing. Look fantastic. Yeah. 849 00:49:18,204 --> 00:49:20,884 Thank you, guru. I didn't cook it, you did! 850 00:49:26,844 --> 00:49:30,284 Pookie and Eddie's main course is fillet of venison, 851 00:49:30,284 --> 00:49:33,244 served with tamarind and liquorice purees, 852 00:49:33,244 --> 00:49:34,724 crushed pea salad, 853 00:49:34,724 --> 00:49:37,564 pommes boulangere 854 00:49:37,564 --> 00:49:39,524 and a red wine sauce. 855 00:49:40,604 --> 00:49:43,044 It's a good-looking dish. 856 00:49:43,044 --> 00:49:45,284 They made... There's a bit of work in here. 857 00:49:48,804 --> 00:49:50,564 It was intense, 858 00:49:50,564 --> 00:49:54,324 and, yeah, it's a monumental task. It was like a marathon. 859 00:49:54,324 --> 00:49:57,284 To be honest, I enjoyed it so much and I want more. 860 00:49:58,564 --> 00:50:00,324 I'm really happy. 861 00:50:00,324 --> 00:50:04,004 I'm really, sort of, like, feeling butterflies in my stomach. 862 00:50:04,004 --> 00:50:08,644 I am very proud of the food that we presented today. 863 00:50:10,684 --> 00:50:13,484 Venison was like... It was like butter. 864 00:50:13,484 --> 00:50:16,204 It just melted away. Really tasty. 865 00:50:16,204 --> 00:50:19,524 For me, personally, the venison, I'd probably have mine a bit less rare, 866 00:50:19,524 --> 00:50:23,484 but the pea salad and the liquorice was really lovely. 867 00:50:23,484 --> 00:50:25,724 It's the liquorice puree I can still taste, 868 00:50:25,724 --> 00:50:28,804 and I wasn't quite sure how that was going to be, but it was really nice. 869 00:50:28,804 --> 00:50:31,004 Although I thought the potato a bit dry initially, 870 00:50:31,004 --> 00:50:33,244 when they actually went on the plate, they were OK. 871 00:50:33,244 --> 00:50:36,684 No problems with them at all and the sauce was absolutely brilliant. 872 00:50:36,684 --> 00:50:39,524 They can come and cook for us any time - 873 00:50:39,524 --> 00:50:41,724 but don't quote me on that! 874 00:50:44,004 --> 00:50:47,284 That's fantastic. That's a real feat, I think. 875 00:50:47,284 --> 00:50:51,364 I like this dish and I love, love, love the liquorice. 876 00:50:51,364 --> 00:50:53,764 I think the liquorice is absolutely brilliant. 877 00:50:56,324 --> 00:51:01,244 It's now down to Radha and Sarah to end service on a high. 878 00:51:01,244 --> 00:51:04,284 Oh, these are so delicate. It's just, like, terrifying. 879 00:51:05,324 --> 00:51:07,924 I'm going to take these out, yeah? I'm going to do it one at a time. 880 00:51:07,924 --> 00:51:09,604 Yeah, be careful. 881 00:51:09,604 --> 00:51:13,164 The egg surprise is interesting as a dessert, isn't it? 882 00:51:13,164 --> 00:51:17,324 So it will be interesting to see what sort of surprise that comes as. 883 00:51:17,324 --> 00:51:20,364 Is that like a Portuguese tart? It could well be. 884 00:51:20,364 --> 00:51:23,204 I'm really intrigued to see how this is going to be presented 885 00:51:23,204 --> 00:51:24,844 and how it's being cooked. 886 00:51:24,844 --> 00:51:26,764 This one's looking a bit better, yeah. 887 00:51:27,844 --> 00:51:30,524 What we'll do is, we'll put it in the freezing cold room... Yeah? 888 00:51:30,524 --> 00:51:32,764 ..and it'll cool down quicker. Right, tip-top. 889 00:51:35,324 --> 00:51:38,644 Lay all of the plates out... Right. ..and start dressing, yeah? 890 00:51:38,644 --> 00:51:40,444 Let's start going. 891 00:51:40,444 --> 00:51:43,204 I would do the, obviously, the sorbet last. 892 00:51:43,204 --> 00:51:45,324 Yeah. I'm going to put the crumb on, though, 893 00:51:45,324 --> 00:51:47,364 cos that's the basis for everything. 894 00:51:50,084 --> 00:51:53,284 I'm going on with the puree. Is that all right? 895 00:51:55,684 --> 00:51:57,324 How do you work this? 896 00:51:58,764 --> 00:52:03,404 The finishing touches require Sarah to torch the caramel topping... 897 00:52:03,404 --> 00:52:05,524 Perfect, excellent. 898 00:52:05,524 --> 00:52:10,244 ..while Radha rochers perfect ovals of sorbet. 899 00:52:10,244 --> 00:52:12,084 I can't do this! 900 00:52:14,004 --> 00:52:16,404 No, I don't... No, it's not going to work. 901 00:52:16,404 --> 00:52:19,284 Use a baller. Yes, chef. Think that'll be easier. OK, that's fine. 902 00:52:20,484 --> 00:52:22,724 Roll it up. There you go, that's it. Go, go! 903 00:52:25,564 --> 00:52:28,004 Lovely, excellent. Service, please! 904 00:52:28,004 --> 00:52:29,724 OK, two more. Let's go. 905 00:52:33,884 --> 00:52:36,644 I wasn't expecting an egg. It's definitely a surprise. 906 00:52:37,844 --> 00:52:40,764 I kind of feel like I'm just missing some soldiers 907 00:52:40,764 --> 00:52:42,444 and maybe some brown sauce. 908 00:52:42,444 --> 00:52:45,284 Sarah, how are you doing? I'm all right. Yeah? 909 00:52:46,564 --> 00:52:49,084 This is good stuff, team pastry. BOTH: Thank you, chef. 910 00:52:50,844 --> 00:52:54,684 This is the bit they're all going to be talking about in the taxi, yeah? 911 00:52:54,684 --> 00:52:56,324 Service, please! 912 00:53:00,404 --> 00:53:03,004 Phew! Well done. Well done, well done, well done. 913 00:53:06,404 --> 00:53:08,924 Look at that. Isn't that really clever? 914 00:53:09,804 --> 00:53:11,284 It was tough. 915 00:53:11,284 --> 00:53:13,524 It was tough, yeah. There's no getting away from that! 916 00:53:13,524 --> 00:53:17,204 But it was great. I loved that. I would do that every day. 917 00:53:18,724 --> 00:53:20,644 First time being in a professional kitchen, 918 00:53:20,644 --> 00:53:23,044 it is nothing like what I expected it to be. 919 00:53:23,044 --> 00:53:24,724 Speed is definitely of the essence, 920 00:53:24,724 --> 00:53:26,684 and we just hope that we did chef proud today, 921 00:53:26,684 --> 00:53:28,724 which, you know, I think we did. 922 00:53:31,124 --> 00:53:32,364 That was really good. 923 00:53:33,404 --> 00:53:35,644 To finish the celebration meal, 924 00:53:35,644 --> 00:53:38,084 Radha and Sarah have served an eggshell 925 00:53:38,084 --> 00:53:40,924 filled with strawberry gel and creme brulee, 926 00:53:40,924 --> 00:53:45,524 together with a burnt butter crumb, red wine-marinated strawberries, 927 00:53:45,524 --> 00:53:47,924 tarragon and black pepper honeycomb, 928 00:53:47,924 --> 00:53:50,844 strawberry puree and a strawberry sorbet. 929 00:53:52,284 --> 00:53:53,924 Ooh - a little crack. 930 00:53:55,804 --> 00:53:57,964 There's lots of really good technical work here. 931 00:53:57,964 --> 00:54:00,364 A really good fusion of flavours. 932 00:54:00,364 --> 00:54:03,284 The creme brulee is set really, really beautifully. 933 00:54:03,284 --> 00:54:04,684 Well executed. 934 00:54:04,684 --> 00:54:07,084 For me, it could have been made in an ostrich egg! 935 00:54:07,084 --> 00:54:08,884 I could just continue to eat that. 936 00:54:08,884 --> 00:54:10,804 It was absolutely beautiful. 937 00:54:10,804 --> 00:54:14,044 The custard was just fantastic texture, 938 00:54:14,044 --> 00:54:17,684 the honeycomb...my brain, my mind was waiting for something sweet 939 00:54:17,684 --> 00:54:18,924 and it wasn't sweet. 940 00:54:18,924 --> 00:54:21,684 I was genuinely surprised that it was a real shell. 941 00:54:21,684 --> 00:54:23,204 I didn't try and eat it. 942 00:54:23,204 --> 00:54:25,604 Yeah, it's quite nice with the jam at the bottom, as well. 943 00:54:25,604 --> 00:54:28,804 We were just saying, the taste of each part, it was all really good. 944 00:54:28,804 --> 00:54:32,044 Sorbet, same as the strawberries, it was all really nice. 945 00:54:32,044 --> 00:54:34,044 Finished it. It's all gone. 946 00:54:34,044 --> 00:54:36,564 This feels right for this event, this does. 947 00:54:36,564 --> 00:54:38,764 This is the Legion at 100 years. 948 00:54:38,764 --> 00:54:42,164 This is celebrating the amazing commitment and achievement 949 00:54:42,164 --> 00:54:44,764 of all these people in this room. This is the one. 950 00:54:44,764 --> 00:54:50,364 APPLAUSE 951 00:54:59,324 --> 00:55:01,764 Chefs, could I just say my name is James Bashall. 952 00:55:01,764 --> 00:55:04,044 I'm the president of the Royal British Legion. 953 00:55:04,044 --> 00:55:07,044 Could I thank all of you for some wonderful, unique, 954 00:55:07,044 --> 00:55:09,084 different, exciting food. 955 00:55:09,084 --> 00:55:11,884 Thank you so much for everything you've provided for us tonight. 956 00:55:21,524 --> 00:55:23,084 GLYNN: What an experience that was. 957 00:55:23,084 --> 00:55:24,604 Woo! 958 00:55:24,604 --> 00:55:26,364 They did me proud, 959 00:55:26,364 --> 00:55:29,564 they did the whole of the people eating proud, as well, 960 00:55:29,564 --> 00:55:30,804 so I'm chuffed to bits. 961 00:55:32,524 --> 00:55:34,684 Feeling absolutely fantastic. 962 00:55:34,684 --> 00:55:38,324 That was just the best experience ever. 963 00:55:38,324 --> 00:55:40,244 Today was a whirlwind. 964 00:55:40,244 --> 00:55:42,404 It was just non-stop. 965 00:55:42,404 --> 00:55:46,684 I think the dish was banquet-worthy, for sure. 966 00:55:46,684 --> 00:55:51,524 Every single moment has been a highlight for me, 967 00:55:51,524 --> 00:55:55,364 and so it's my privilege to be here. 968 00:55:56,644 --> 00:55:58,844 JOHN: Our guys have done themselves proud 969 00:55:58,844 --> 00:56:03,084 and our heroes around these tables absolutely loved it. 970 00:56:04,324 --> 00:56:06,964 I'm really, really chuffed with myself. 971 00:56:06,964 --> 00:56:09,964 I am definitely going to be taking away the confidence 972 00:56:09,964 --> 00:56:13,044 that I had in that kitchen and just the belief that I have in myself. 973 00:56:15,924 --> 00:56:18,364 Hopefully today I've demonstrated that, actually, 974 00:56:18,364 --> 00:56:20,484 I am really passionate about my food 975 00:56:20,484 --> 00:56:22,604 and I really want to continue within the process. 976 00:56:25,244 --> 00:56:28,084 For the first time since I've been in the MasterChef kitchen, 977 00:56:28,084 --> 00:56:29,924 I actually feel like a professional - 978 00:56:29,924 --> 00:56:32,164 or like I could be a professional chef - 979 00:56:32,164 --> 00:56:35,284 and I want to, kind of, bottle that emotion and that feeling 980 00:56:35,284 --> 00:56:37,044 and take it forward. 981 00:56:38,804 --> 00:56:40,484 This was a massive event. 982 00:56:40,484 --> 00:56:42,604 We have one more challenge. 983 00:56:42,604 --> 00:56:45,364 One more huge challenge till we decide 984 00:56:45,364 --> 00:56:48,044 who is going to be in our finals. 985 00:56:53,764 --> 00:56:57,964 Next time, it's the last of the semifinals. 986 00:56:57,964 --> 00:57:04,244 Just one unique challenge stands between these six exceptional cooks 987 00:57:04,244 --> 00:57:06,484 and a place in finals week. 988 00:57:06,484 --> 00:57:08,044 Go, go, go. 989 00:57:08,044 --> 00:57:10,764 I do like the base there, the biscuit base. 990 00:57:10,764 --> 00:57:14,004 Where the hecky-gecky did you get this idea from? 991 00:57:14,004 --> 00:57:16,244 They can't have a wobble, wobble, wobble. 992 00:57:16,244 --> 00:57:18,044 I am gobsmacked. 993 00:57:18,044 --> 00:57:20,844 We demand a buttery biscuit base!