1
00:00:01,971 --> 00:00:04,376
It's finals week on MasterChef...

2
00:00:07,281 --> 00:00:10,296
...and this year's five best
cooks remain.

3
00:00:13,921 --> 00:00:15,586
MasterChef is all-consuming,

4
00:00:15,611 --> 00:00:19,226
it's taken over my world
and I love it.

5
00:00:19,251 --> 00:00:21,256
This process has been the most

6
00:00:21,281 --> 00:00:23,655
challenging thing I've ever done,

7
00:00:23,680 --> 00:00:26,485
I've not slept properly in weeks.

8
00:00:26,510 --> 00:00:29,456
The fight is going to be
extremely tough,

9
00:00:29,481 --> 00:00:32,096
even the smallest mistake
could be your ticket home.

10
00:00:33,760 --> 00:00:36,816
Tonight, just one challenge
separates them

11
00:00:36,841 --> 00:00:39,256
from a place in the last four...

12
00:00:39,281 --> 00:00:41,816
Absolutely ace.

13
00:00:41,841 --> 00:00:43,976
...and the chance to experience a

14
00:00:44,001 --> 00:00:46,735
culinary adventure like no other.

15
00:00:46,760 --> 00:00:48,046
The wheels have come off.

16
00:00:48,071 --> 00:00:50,336
Let's get some energy in here.

17
00:00:50,361 --> 00:00:51,586
That is brilliant.

18
00:00:51,611 --> 00:00:54,405
And you can't fault it.

19
00:00:54,430 --> 00:00:56,766
I thought my life before MasterChef

20
00:00:56,791 --> 00:00:58,456
was hectic enough.

21
00:00:58,481 --> 00:01:01,586
But this is just beyond imagination.

22
00:01:02,760 --> 00:01:05,696
You can do things
if you push yourself.

23
00:01:05,721 --> 00:01:07,126
I must be doing something right,

24
00:01:07,151 --> 00:01:10,046
I'm still hanging on, so, yeah.

25
00:01:10,071 --> 00:01:13,336
At the end of the week,
only one will be crowned

26
00:01:13,361 --> 00:01:16,586
MasterChef Champion <i>2022.</i>

27
00:01:16,611 --> 00:01:19,735
We've seen some extraordinary
food from all five of them,

28
00:01:19,760 --> 00:01:22,226
now they're going to have to fight
for it.

29
00:01:22,251 --> 00:01:23,946
This is finals week.

30
00:01:41,151 --> 00:01:44,615
Welcome to finals week.
We know we have got five

31
00:01:44,640 --> 00:01:47,865
incredible cooks in here —
we know that.

32
00:01:47,890 --> 00:01:49,456
And at the end of this week,

33
00:01:49,481 --> 00:01:52,535
one of you will be
this year's champion.

34
00:01:55,201 --> 00:01:59,535
But first, you've got
to prove your worth.

35
00:01:59,560 --> 00:02:01,766
So today you've got to deliver

36
00:02:01,791 --> 00:02:04,016
the dish inspired by someone

37
00:02:04,041 --> 00:02:07,176
or something that means
something very special to you.

38
00:02:08,510 --> 00:02:11,016
Now, the big thing...

39
00:02:11,041 --> 00:02:14,376
...at the end of this,
one of you will be going home.

40
00:02:15,430 --> 00:02:17,485
1 hour, 45 minutes.

41
00:02:17,510 --> 00:02:19,176
Let's cook.

42
00:02:29,201 --> 00:02:30,766
Ooh.

43
00:02:30,791 --> 00:02:33,485
Sarah has had a good,
solid competition so far.

44
00:02:33,510 --> 00:02:36,126
She shows good classic
cookery technique

45
00:02:36,151 --> 00:02:39,976
and she likes to champion the
marvellous produce from Scotland.

46
00:02:40,001 --> 00:02:42,016
Good on her, I love it.

47
00:02:42,041 --> 00:02:44,126
So my inspiration for the dish

48
00:02:44,151 --> 00:02:47,485
is the photographer Ansel Adams.

49
00:02:47,510 --> 00:02:49,615
I lived in California for a time

50
00:02:49,640 --> 00:02:52,336
and he's a Californian photographer.

51
00:02:52,361 --> 00:02:54,655
All of his compositions
are in black and white

52
00:02:54,680 --> 00:02:57,256
and they're really pure
and there's real

53
00:02:57,281 --> 00:02:59,615
clarity in them all
and I kind of wanted

54
00:02:59,640 --> 00:03:02,056
a dish that really reflected that.

55
00:03:03,441 --> 00:03:06,336
So my dish is a shellfish consomme

56
00:03:06,361 --> 00:03:10,216
with crab meat, razor clams, clams,

57
00:03:10,241 --> 00:03:12,365
mussels, some Scottish langoustine

58
00:03:12,390 --> 00:03:14,546
and then I've got squid ink tuile.

59
00:03:14,571 --> 00:03:18,136
So how do we see Ansel Adams
in your dish?

60
00:03:18,161 --> 00:03:20,216
So, it's about clarity.

61
00:03:20,241 --> 00:03:22,256
So the clarity of the consomme <i>—</i>

62
00:03:22,281 --> 00:03:24,615
hopefully <i>—</i> and then a nod to
the kind of ingredients

63
00:03:24,640 --> 00:03:26,336
that you get there
and the ingredients

64
00:03:26,361 --> 00:03:28,575
that obviously we share in Scotland.

65
00:03:32,441 --> 00:03:35,296
Consomme, like Ansel Adams photos

66
00:03:35,321 --> 00:03:37,336
has to be crystal clear,

67
00:03:37,361 --> 00:03:40,296
it's got to have clarity.

68
00:03:40,321 --> 00:03:43,416
Usually clarifications happens
with egg white.

69
00:03:43,441 --> 00:03:45,186
Whip up lots and lots of egg white,

70
00:03:45,211 --> 00:03:47,546
drop it into a pot,
it comes up to the boil

71
00:03:47,571 --> 00:03:50,296
and then that way the whole
thing is clarified.

72
00:03:50,321 --> 00:03:52,086
It can be done in
an hour and 20 minutes

73
00:03:52,111 --> 00:03:54,086
but it's really, really pushing it.

74
00:03:55,281 --> 00:03:57,216
25 minutes have gone.

75
00:04:00,111 --> 00:04:03,416
Eddie has an Indian family,
and they travel led extensively

76
00:04:03,441 --> 00:04:06,856
in France, and his cookery mirrors
both those things —

77
00:04:06,881 --> 00:04:09,615
Indian spicing,
French cookery technique —

78
00:04:09,640 --> 00:04:11,936
it's a very winning combination.

79
00:04:13,881 --> 00:04:16,296
Eddie is doing butter duck, a take

80
00:04:16,321 --> 00:04:19,646
on a classic Indian dish
called butter chicken.

81
00:04:19,671 --> 00:04:22,186
Butter sauce has to be
rich with tomato,

82
00:04:22,211 --> 00:04:24,646
lots of garlic and spice.

83
00:04:24,671 --> 00:04:26,646
On the side of that,
he's going to do a coriander,

84
00:04:26,671 --> 00:04:28,726
mint and green chilli chutney.

85
00:04:30,281 --> 00:04:31,936
We're getting a little salad

86
00:04:31,961 --> 00:04:33,896
inside a Jerusalem artichoke shell.

87
00:04:33,921 --> 00:04:35,646
There's lots of danger points here.

88
00:04:35,671 --> 00:04:37,646
That skin on that
Jerusalem artichoke

89
00:04:37,671 --> 00:04:40,575
has to be crispy,
otherwise can be tough.

90
00:04:40,600 --> 00:04:42,806
That duck's got to be
cooked really well

91
00:04:42,831 --> 00:04:44,825
and rendered beautifully.

92
00:04:44,850 --> 00:04:48,256
That sauce has to be rich to be
able to go with the duck, but not

93
00:04:48,281 --> 00:04:51,575
too much cream that it becomes
too fatty on the plate.

94
00:04:51,600 --> 00:04:54,575
It sounds anything but simple.

95
00:04:54,600 --> 00:04:56,296
The inspiration for this dish,
please.

96
00:04:56,321 --> 00:04:59,216
It's an Indian film and
it's called The Lunchbox.

97
00:04:59,241 --> 00:05:02,186
The film is centred around
a lady called Ila

98
00:05:02,211 --> 00:05:05,256
who has become unhappy
in her relationship

99
00:05:05,281 --> 00:05:07,896
and she sends one of
these tiff in tins

100
00:05:07,921 --> 00:05:09,495
to her husband every day.

101
00:05:09,520 --> 00:05:12,546
And the tin is misdelivered
and it goes to the wrong man

102
00:05:12,571 --> 00:05:15,336
and he is wowed by her food.

103
00:05:15,361 --> 00:05:16,856
And they start communicating

104
00:05:16,881 --> 00:05:19,296
and they build a
brand—new friendship.

105
00:05:19,321 --> 00:05:22,856
And this friendship gives her
the courage to make a change.

106
00:05:22,881 --> 00:05:25,186
And that is really
inspirational for me

107
00:05:25,211 --> 00:05:27,056
because I believe that everyone

108
00:05:27,081 --> 00:05:29,256
should do what makes them
happy in life.

109
00:05:29,281 --> 00:05:30,976
That's a lovely story.

110
00:05:32,361 --> 00:05:33,806
Taste this.

111
00:05:33,831 --> 00:05:37,056
The competition means
everything to my life

112
00:05:37,081 --> 00:05:40,695
because food is not just
an interest of mine...

113
00:05:40,720 --> 00:05:42,896
...it's my passion,
and it's one of my

114
00:05:42,921 --> 00:05:46,546
biggest beliefs that you must
follow your dreams in life,

115
00:05:46,571 --> 00:05:48,936
you must do what makes you happy.

116
00:05:53,961 --> 00:05:57,615
loan is really focused,
he's a great cook.

117
00:05:57,640 --> 00:06:00,365
He likes to play with flavours,
he likes to play with technique,

118
00:06:00,390 --> 00:06:01,695
he is daring.

119
00:06:03,881 --> 00:06:06,495
So today we're going to have
a beef fillet

120
00:06:06,520 --> 00:06:08,695
marinated in miso and sake

121
00:06:08,720 --> 00:06:11,186
with a wasabi pomme puree,

122
00:06:11,211 --> 00:06:13,695
a fried oyster and also

123
00:06:13,720 --> 00:06:16,495
a kombu and shiitake jus.

124
00:06:16,520 --> 00:06:18,006
We haven't seen Japanese influence

125
00:06:18,031 --> 00:06:19,365
from you before, have we? No, no.

126
00:06:19,390 --> 00:06:20,615
Where's this come from?

127
00:06:20,640 --> 00:06:22,336
So, Tom Daley's inspired this dish.

128
00:06:22,361 --> 00:06:24,615
He is someone who shows great

129
00:06:24,640 --> 00:06:26,976
determination to actually succeed.

130
00:06:27,001 --> 00:06:29,546
So it's his fourth Olympics
that he's been to

131
00:06:29,571 --> 00:06:31,825
and, eventually,
he gets gold in japan

132
00:06:31,850 --> 00:06:34,136
in the in the Summer Olympics.
Right!

133
00:06:34,161 --> 00:06:36,726
Tokyo Olympics.
Absolutely. Fabulous.

134
00:06:36,751 --> 00:06:39,575
Inspired by Tom Daley, you dive in.
Thank you.

135
00:06:42,081 --> 00:06:45,365
This is a real celebration
in terms of LGBTQ+.

136
00:06:45,390 --> 00:06:47,296
Tom Daley is a huge inspiration

137
00:06:47,321 --> 00:06:48,976
and I wanted to really hone in on

138
00:06:49,001 --> 00:06:51,336
the work that he's done
within the community.

139
00:06:51,361 --> 00:06:54,086
It's something that I've worked
within and I really want

140
00:06:54,111 --> 00:06:57,296
to demonstrate that
within my dish today.

141
00:06:57,321 --> 00:06:59,776
We have got a classic dish, really —

142
00:06:59,801 --> 00:07:03,056
carrots and beetroot
served with a jus.

143
00:07:03,081 --> 00:07:05,776
But miso on the outside
of that fillet of beef,

144
00:07:05,801 --> 00:07:08,615
which is salty,
mashed potato flavoured with wasabi.

145
00:07:08,640 --> 00:07:10,546
That wasabi is horseradish

146
00:07:10,571 --> 00:07:12,365
and it's ferociously hot.

147
00:07:12,390 --> 00:07:14,256
And then he's going to make a sauce

148
00:07:14,281 --> 00:07:17,416
flavoured with shiitake
mushrooms and kombu.

149
00:07:17,441 --> 00:07:20,856
Kombu being thick piece of seaweed.

150
00:07:20,881 --> 00:07:24,336
He's got to complement that beef
fillet and not overpower it.

151
00:07:24,361 --> 00:07:25,695
Hopefully, OK.

152
00:07:26,921 --> 00:07:28,256
One hour gone,

153
00:07:28,281 --> 00:07:30,296
you've got 45 minutes to go.

154
00:07:32,390 --> 00:07:35,006
Radha, our youngest cook
in the competition,

155
00:07:35,031 --> 00:07:37,006
she was unsure about her ability —

156
00:07:37,031 --> 00:07:40,416
well, now the passion
is starting to flow.

157
00:07:40,441 --> 00:07:43,936
What I love is when she draws
on the Indian flavours

158
00:07:43,961 --> 00:07:45,976
that she learned from her mum.

159
00:07:46,001 --> 00:07:48,575
Vegetarian Indian flavoured dishes,

160
00:07:48,600 --> 00:07:50,136
they are fantastic.

161
00:07:51,390 --> 00:07:55,086
So today, the inspiration
is Rudyard Kipling <i>—</i>

162
00:07:55,111 --> 00:07:57,445
his poem If is about
believing in yourself.

163
00:07:57,470 --> 00:07:59,856
And obviously, at the start
of this competition,

164
00:07:59,881 --> 00:08:02,056
I struggled to believe in myself,

165
00:08:02,081 --> 00:08:04,856
so that means a lot to me.

166
00:08:07,241 --> 00:08:09,745
My dish is going to be a biryani.

167
00:08:09,770 --> 00:08:13,056
I'm going to serve with that
a masala tomato sauce,

168
00:08:13,081 --> 00:08:15,495
a puff pastry disc, a kachumber,

169
00:08:15,520 --> 00:08:18,495
which is a cucumber
and tomato sort of salad

170
00:08:18,520 --> 00:08:21,056
and then a masala lassi.

171
00:08:21,081 --> 00:08:23,856
A lassi — a creamy drink
flavoured with what?

172
00:08:23,881 --> 00:08:26,136
Salt and masala.

173
00:08:26,161 --> 00:08:27,575
It's like Marmite <i>—</i>

174
00:08:27,600 --> 00:08:29,086
my mum and dad absolutely love it,

175
00:08:29,111 --> 00:08:31,186
I'm on the fence with it.

176
00:08:33,081 --> 00:08:35,056
Radha's cooking for us biryani,

177
00:08:35,081 --> 00:08:37,136
a rice dish flavoured with jackfruit

178
00:08:37,161 --> 00:08:38,896
and potatoes,
which have all been

179
00:08:38,921 --> 00:08:40,856
deep-fried first, to give texture.

180
00:08:40,881 --> 00:08:42,896
She's made a spice paste mixture

181
00:08:42,921 --> 00:08:44,776
with lots and lots of onions,

182
00:08:44,801 --> 00:08:47,695
chillies, cumin and coriander.

183
00:08:47,720 --> 00:08:49,825
She's added to that the rice

184
00:08:49,850 --> 00:08:52,056
and it's going to turn
into a lovely cake.

185
00:08:52,081 --> 00:08:53,976
On the side of Radha's dish
we've also got

186
00:08:54,001 --> 00:08:56,365
a spiced lassi, which is salty.

187
00:08:56,390 --> 00:08:58,546
Now a salty drink alongside

188
00:08:58,571 --> 00:09:00,546
a biryani with sweet tomato,

189
00:09:00,571 --> 00:09:02,546
it could work.

190
00:09:02,571 --> 00:09:05,575
But she herself says
it could divide the crowd.

191
00:09:07,571 --> 00:09:09,896
Oh. 30 minutes to go.

192
00:09:14,600 --> 00:09:16,416
Wow. Ah, spicy.

193
00:09:17,520 --> 00:09:20,495
Pookie, amazing,
one of the most inventive,

194
00:09:20,520 --> 00:09:23,256
creative contestants
I have ever seen.

195
00:09:24,281 --> 00:09:27,296
She also wants to indulge
all our senses,

196
00:09:27,321 --> 00:09:29,695
she's completely different
from anybody else.

197
00:09:31,720 --> 00:09:33,575
What is your dish, please, Pookie?

198
00:09:33,600 --> 00:09:35,896
I'm doing saving life at sea.

199
00:09:35,921 --> 00:09:37,536
This is dedicated to

200
00:09:37,561 --> 00:09:40,575
Royal National Lifeboat Institute.

201
00:09:40,600 --> 00:09:42,825
I never heard of the organisation

202
00:09:42,850 --> 00:09:46,286
until the day that
my husband rang help.

203
00:09:46,311 --> 00:09:49,056
So I want to do the dish
that represent

204
00:09:49,081 --> 00:09:52,646
the boat that went
to save my husband.

205
00:09:52,671 --> 00:09:54,256
Wow.

206
00:09:55,390 --> 00:09:58,536
Pookie is making for us what
she calls choo chee fish,

207
00:09:58,561 --> 00:10:00,726
now, choo chee fish
is a piece of fish

208
00:10:00,751 --> 00:10:02,536
with a red curry sauce.

209
00:10:02,561 --> 00:10:05,186
And with that, we've also got
some little dumplings

210
00:10:05,211 --> 00:10:07,726
which've got squid ink skin
around the outside

211
00:10:07,751 --> 00:10:10,336
and then there's flavour
of the choo chee fish —

212
00:10:10,361 --> 00:10:13,856
red curry and fish —
which is inside that dumpling.

213
00:10:13,881 --> 00:10:16,726
However, salmon's got
to be cooked beautifully

214
00:10:16,751 --> 00:10:18,286
and really lovely and soft.

215
00:10:18,311 --> 00:10:19,896
That sauce has to be vibrant

216
00:10:19,921 --> 00:10:22,416
and red curry should be hot.

217
00:10:24,671 --> 00:10:27,495
So the salmon is the orange

218
00:10:27,520 --> 00:10:29,416
of the RNLI boat.

219
00:10:29,441 --> 00:10:31,976
The rice, the blue of the sea,

220
00:10:32,001 --> 00:10:34,536
and the dumpling will be the rock or

221
00:10:34,561 --> 00:10:36,825
the island around our country.

222
00:10:36,850 --> 00:10:39,006
I want to show that vision

223
00:10:39,031 --> 00:10:41,256
in my head onto the plate.

224
00:10:43,031 --> 00:10:45,776
You've got 15 minutes to go.

225
00:10:45,801 --> 00:10:47,936
15 minutes, please, everybody.

226
00:10:51,850 --> 00:10:53,896
Consomme has not worked,

227
00:10:53,921 --> 00:10:56,256
it hasn't clarified properly,

228
00:10:56,281 --> 00:10:58,365
so...no good.

229
00:11:00,311 --> 00:11:01,936
That's it, that's it.

230
00:11:04,361 --> 00:11:06,136
I just hope this is done.

231
00:11:14,281 --> 00:11:15,825
Getting on just fine.

232
00:11:15,850 --> 00:11:17,976
Duck's ready, just resting.

233
00:11:19,031 --> 00:11:21,856
Oh, that hot?

234
00:11:21,881 --> 00:11:23,976
I left it on there.

235
00:11:24,001 --> 00:11:26,726
Have I burned it, though? Oh!

236
00:11:26,751 --> 00:11:28,896
You have under ten minutes.

237
00:11:28,921 --> 00:11:31,416
That means you should be
thinking about plating it.

238
00:11:43,751 --> 00:11:45,615
Three minutes, everybody.

239
00:11:54,441 --> 00:11:56,726
That's it, time's up.

240
00:11:56,751 --> 00:11:58,776
Stop, everybody, well done.

241
00:12:05,520 --> 00:12:07,186
Eddie, please.

242
00:12:09,161 --> 00:12:12,336
Inspired by the Indian film
The Lunchbox,

243
00:12:12,361 --> 00:12:15,646
Eddie is serving roasted duck breast

244
00:12:15,671 --> 00:12:17,825
with pickled kohlrabi,

245
00:12:17,850 --> 00:12:20,006
a coriander and mint yoghurt,

246
00:12:20,031 --> 00:12:24,646
tamarind chutney
and Jerusalem artichoke chaat,

247
00:12:24,671 --> 00:12:27,365
finished with a spiced butter sauce.

248
00:12:37,881 --> 00:12:39,575
Boom.

249
00:12:40,850 --> 00:12:43,365
Absolutely ace.

250
00:12:43,390 --> 00:12:46,256
Duck's cooked beautifully,
butter sauce across the top,

251
00:12:46,281 --> 00:12:48,445
rich with tomatoes,
lashings of garlic

252
00:12:48,470 --> 00:12:50,186
and the tiniest amount of cream

253
00:12:50,211 --> 00:12:51,536
to make it really, really rich.

254
00:12:51,561 --> 00:12:54,365
I've got sweet, salty, sour,

255
00:12:54,390 --> 00:12:57,615
nutty, vibrant all on one plate

256
00:12:57,640 --> 00:13:00,615
and it's cooked beautifully.
I love it.

257
00:13:00,640 --> 00:13:02,416
Your little Jerusalem artichokes,

258
00:13:02,441 --> 00:13:04,186
I think, are a divine little snack.

259
00:13:04,211 --> 00:13:06,936
The kohlrabi, you've put so much

260
00:13:06,961 --> 00:13:09,056
sharp, sweet pickling.

261
00:13:09,081 --> 00:13:11,976
You've also got little bits
of fennel seed in there, as well,

262
00:13:12,001 --> 00:13:15,186
this absolute burst of flavour.
Well done.

263
00:13:15,211 --> 00:13:17,136
Thank you.

264
00:13:21,600 --> 00:13:24,256
It's just, wow,
what an amazing feeling,

265
00:13:24,281 --> 00:13:26,495
it doesn't get much better
than this.

266
00:13:26,520 --> 00:13:29,976
I love it, it's addictive,
it really means a lot.

267
00:13:30,001 --> 00:13:31,695
Well done. Thanks a lot.

268
00:13:33,671 --> 00:13:36,086
loan's Tom Daley-inspired dish

269
00:13:36,111 --> 00:13:39,336
is miso and sake infused
fillet of beef

270
00:13:39,361 --> 00:13:42,365
topped with crispy breaded oysters

271
00:13:42,390 --> 00:13:46,056
with wasabi mash, sesame carrots,

272
00:13:46,081 --> 00:13:49,186
beetroot, and a kombu seaweed

273
00:13:49,211 --> 00:13:51,286
and shiitake mushroom sauce.

274
00:13:58,491 --> 00:14:01,416
I'm very happy with
the cookery of your fillet

275
00:14:01,441 --> 00:14:03,646
and I love the beef with the oyster.

276
00:14:03,671 --> 00:14:06,575
But the beef hasn't had enough
chance to rest,

277
00:14:06,600 --> 00:14:09,726
so it's leaking blood into
the bottom of your mashed potato

278
00:14:09,751 --> 00:14:11,536
and your presentation
needs to be smarter

279
00:14:11,561 --> 00:14:15,086
because it's looking a little
bit like meat and two veg.

280
00:14:15,111 --> 00:14:18,216
The miso on that beef, that
probably needs some on the plate,

281
00:14:18,241 --> 00:14:20,056
underneath so that when
you actually eat it,

282
00:14:20,081 --> 00:14:22,695
you can pick up
the flavour of miso. Yeah.

283
00:14:22,720 --> 00:14:25,136
Kombu is seaweed — all that's
going to be is a seasoning,

284
00:14:25,161 --> 00:14:26,976
you're never really
going to taste it.

285
00:14:27,001 --> 00:14:29,365
If you're going to go Japanese,
don't try to be subtle.

286
00:14:29,390 --> 00:14:31,056
OK, yeah.

287
00:14:32,671 --> 00:14:36,216
I was pleased with... I'd really
infused the flavours I wanted to do.

288
00:14:36,241 --> 00:14:39,006
John obviously said he thinks
I could have gone even further,

289
00:14:39,031 --> 00:14:41,136
which is something I'll take

290
00:14:41,161 --> 00:14:43,136
and obviously learn from.

291
00:14:44,390 --> 00:14:46,825
Dedicated to the work of the RNLI

292
00:14:46,850 --> 00:14:48,726
and presented with sea mist,

293
00:14:48,751 --> 00:14:51,695
Pookie has made choo chee salmon —

294
00:14:51,720 --> 00:14:54,056
fillet of pan-fried salmon served

295
00:14:54,081 --> 00:14:55,726
with blue jasmine rice,

296
00:14:55,751 --> 00:14:59,445
steamed choo chee salmon
dumplings with samphire,

297
00:14:59,470 --> 00:15:02,825
prawn crackers
and crispy salmon skin,

298
00:15:02,850 --> 00:15:05,726
finished with a red curry sauce.

299
00:15:05,751 --> 00:15:08,336
Your imagination and your theatre

300
00:15:08,361 --> 00:15:11,575
is stunning, as always,
and I love it.

301
00:15:18,961 --> 00:15:22,216
Your sauce is an absolute knockout.

302
00:15:22,241 --> 00:15:24,286
Anything dipped into that comes

303
00:15:24,311 --> 00:15:26,136
alive in an explosion of flavour.

304
00:15:26,161 --> 00:15:27,365
I love the crispy skin —

305
00:15:27,390 --> 00:15:29,936
you've managed to get sweetness
in there as well as saltiness,

306
00:15:29,961 --> 00:15:32,056
and I think they're
absolutely delicious.

307
00:15:32,081 --> 00:15:34,536
Your little steamed dumpling
is really

308
00:15:34,561 --> 00:15:36,536
intense and full of flavour.

309
00:15:36,561 --> 00:15:39,936
These little crackers
adding crunch and texture

310
00:15:39,961 --> 00:15:42,416
and those with the sauce
are brilliant.

311
00:15:42,441 --> 00:15:44,856
But the salmon across the top of

312
00:15:44,881 --> 00:15:47,575
that rice is going a little bit dry.

313
00:15:52,001 --> 00:15:54,495
Feeling disappointed.

314
00:15:54,520 --> 00:15:56,495
Because of the tray of this salmon

315
00:15:56,520 --> 00:15:59,976
that I put on to rest
after cooking perfectly...

316
00:16:00,001 --> 00:16:02,286
Oh, I just want to kick myself.

317
00:16:04,311 --> 00:16:07,646
Taking inspiration from the writer
Rudyard Kipling,

318
00:16:07,671 --> 00:16:10,776
Radha has cooked a spiced
jackfruit biryani

319
00:16:10,801 --> 00:16:13,495
topped with raisins and pomegranate,

320
00:16:13,520 --> 00:16:16,615
served with a masala tomato sauce,

321
00:16:16,640 --> 00:16:19,136
a puff pastry seeded disc,

322
00:16:19,161 --> 00:16:20,825
kachumber salad

323
00:16:20,850 --> 00:16:23,216
and a glass of masala lassi.

324
00:16:33,111 --> 00:16:34,646
I'm not at all sure

325
00:16:34,671 --> 00:16:37,536
about this creamy, spicy drink —

326
00:16:37,561 --> 00:16:41,856
it's not for me — but I'm really
enjoying this biryani.

327
00:16:41,881 --> 00:16:44,495
I think the jackfruit
is really quite clever,

328
00:16:44,520 --> 00:16:46,575
it's got a lovely texture to it.

329
00:16:46,600 --> 00:16:48,726
I particularly like the sweet
bits I'm getting,

330
00:16:48,751 --> 00:16:50,976
the little raisins, the pomegranate.

331
00:16:51,001 --> 00:16:53,416
I'm really into this dish,
I think this is a great dish.

332
00:16:53,441 --> 00:16:54,695
Thank you.

333
00:16:54,720 --> 00:16:56,856
Great flavours, sweet, sharp,

334
00:16:56,881 --> 00:16:58,445
pastry's lovely and light,

335
00:16:58,470 --> 00:17:00,056
cooked all the way through.

336
00:17:00,081 --> 00:17:01,896
My cheeks are starting to sting,

337
00:17:01,921 --> 00:17:04,575
my throat's starting to feel
that heat of chilli.

338
00:17:04,600 --> 00:17:08,056
Your drink, the flavour of
the herbs are really coming through

339
00:17:08,081 --> 00:17:10,006
and I quite like that because it

340
00:17:10,031 --> 00:17:11,536
gives me a bit of respite.

341
00:17:11,561 --> 00:17:12,926
Thank you.

342
00:17:15,201 --> 00:17:17,495
I gave everything in that dish.

343
00:17:20,001 --> 00:17:22,286
Everything turned out as well
as it could have done,

344
00:17:22,311 --> 00:17:24,536
so I am really, really happy.

345
00:17:25,640 --> 00:17:28,615
Inspired by the photographer
Ansel Adams,

346
00:17:28,640 --> 00:17:31,416
Sarah has made a shellfish consomme

347
00:17:31,441 --> 00:17:34,926
served with crab, clams, razor clams,

348
00:17:34,951 --> 00:17:38,306
langoustine, mussels and rice,

349
00:17:38,331 --> 00:17:41,276
topped with a squid ink tuile.

350
00:17:41,301 --> 00:17:42,746
I love the presentation, Sarah,

351
00:17:42,771 --> 00:17:44,595
I think it's absolutely beautiful.

352
00:17:44,620 --> 00:17:47,746
But you have this look of
trepidation upon your face.

353
00:17:49,181 --> 00:17:51,076
My consomme has not clarified.

354
00:17:51,101 --> 00:17:52,306
Right.

355
00:17:58,221 --> 00:18:00,156
This dish has the makings

356
00:18:00,181 --> 00:18:02,306
of something really stupendous.

357
00:18:02,331 --> 00:18:05,306
In there, you've got very strong
crab meat, which is great.

358
00:18:05,331 --> 00:18:07,276
Those razor clams
are cooked beautifully,

359
00:18:07,301 --> 00:18:09,436
they're lovely and soft,
the clams are delicious.

360
00:18:09,461 --> 00:18:12,635
It's so close to being glorious.

361
00:18:12,660 --> 00:18:14,996
It's got real elegance.

362
00:18:15,021 --> 00:18:16,946
Every single bit of shellfish is

363
00:18:16,971 --> 00:18:19,666
beautifully prepared,
beautifully cooked.

364
00:18:19,691 --> 00:18:21,306
The broth is subtle,

365
00:18:21,331 --> 00:18:24,156
it's got a slight fennel flavour.

366
00:18:24,181 --> 00:18:26,156
It's a really lovely,

367
00:18:26,181 --> 00:18:27,946
lovely light dish.

368
00:18:29,870 --> 00:18:33,635
It wasn't an absolute disaster
by any means.

369
00:18:33,660 --> 00:18:35,436
But you put your heart
and soul into this,

370
00:18:35,461 --> 00:18:37,635
it's such a takeover of your life,

371
00:18:37,660 --> 00:18:40,385
I mean, it really is,
it's so all-consuming.

372
00:18:41,581 --> 00:18:43,845
You just want to do your best.

373
00:18:48,051 --> 00:18:50,076
The start of this year's finals,

374
00:18:50,101 --> 00:18:53,996
five incredible cooks,
and we said they had to deliver.

375
00:18:54,021 --> 00:18:56,306
And on the most part,
I think they did.

376
00:18:56,331 --> 00:18:58,556
Full of inspiration, full of heart,

377
00:18:58,581 --> 00:19:00,076
full of passion.

378
00:19:00,101 --> 00:19:02,765
We have to make a decision.

379
00:19:02,790 --> 00:19:04,916
Eddie, what he's got is a love

380
00:19:04,941 --> 00:19:07,076
of classic French technique

381
00:19:07,101 --> 00:19:09,595
and Indian spicing know-how

382
00:19:09,620 --> 00:19:12,946
and combining them
absolutely brilliantly.

383
00:19:12,971 --> 00:19:15,515
I mean, I don't see a fault
in Eddie's food in this round.

384
00:19:15,540 --> 00:19:17,916
Eddie's going through. Absolutely.

385
00:19:17,941 --> 00:19:20,746
I think Radha's dish today
just looked

386
00:19:20,771 --> 00:19:23,436
fantastic and it tasted great.

387
00:19:23,461 --> 00:19:25,515
She knows how to draw the flavour

388
00:19:25,540 --> 00:19:27,486
out of absolutely everything.

389
00:19:27,511 --> 00:19:30,746
For me, Radha's got herself
a place in the next round.

390
00:19:30,771 --> 00:19:32,595
We've now got a discussion

391
00:19:32,620 --> 00:19:36,356
about Pookie, Sarah and loan.

392
00:19:36,381 --> 00:19:38,635
Pookie is an extraordinary talent.

393
00:19:38,660 --> 00:19:42,356
We had a salmon RNLI lifeboat

394
00:19:42,381 --> 00:19:44,946
sitting on a sea of blue rice.

395
00:19:44,971 --> 00:19:47,076
The sauce was wonderful.

396
00:19:47,101 --> 00:19:49,486
The clumpling, absolutely beautiful.

397
00:19:49,511 --> 00:19:52,515
But she took her eye off that fish.

398
00:19:52,540 --> 00:19:55,385
Sarah's dish, I thought,
was an absolute celebration

399
00:19:55,410 --> 00:19:57,465
of beautiful shellfish and beautiful

400
00:19:57,490 --> 00:19:59,306
shellfish cookery, but

401
00:19:59,331 --> 00:20:01,796
she couldn't clarify her consomme —

402
00:20:01,821 --> 00:20:04,156
it was a broth.

403
00:20:04,181 --> 00:20:07,635
loan, we had
really nicely cooked beef.

404
00:20:07,660 --> 00:20:09,595
But with that beef, we didn't get

405
00:20:09,620 --> 00:20:11,666
the flavour of miso, we were

406
00:20:11,691 --> 00:20:13,515
promised shiitake mushrooms and

407
00:20:13,540 --> 00:20:16,306
kombu, as well, in the sauce —
we didn't get that.

408
00:20:16,331 --> 00:20:20,796
We didn't get the Japanese
flavours we were promised.

409
00:20:20,821 --> 00:20:23,946
To leave at this stage,
it would be really tough.

410
00:20:23,971 --> 00:20:27,106
So hopefully I've done enough to
stay in the competition today.

411
00:20:28,261 --> 00:20:31,306
Oh, I feel like this, just upset

412
00:20:31,331 --> 00:20:33,715
but I hope that I've
done enough to stay

413
00:20:33,740 --> 00:20:35,916
but I don't know now.

414
00:20:35,941 --> 00:20:38,196
I just have to wait and see.

415
00:20:39,461 --> 00:20:42,845
Yeah, I'm feeling nervous,
I am. Yeah.

416
00:20:42,870 --> 00:20:45,666
I would be devastated <i>—</i>
I want to keep going, obviously.

417
00:20:58,821 --> 00:21:00,796
An incredible start to finals week.

418
00:21:01,971 --> 00:21:04,556
You five are talented indeed.

419
00:21:04,581 --> 00:21:06,746
What you've all cooked
in this competition

420
00:21:06,771 --> 00:21:08,796
so far has been outstanding.

421
00:21:11,181 --> 00:21:12,715
Two of you today

422
00:21:12,740 --> 00:21:15,306
really stood out.

423
00:21:15,331 --> 00:21:16,946
Eddie...

424
00:21:16,971 --> 00:21:18,666
...Radha...

425
00:21:18,691 --> 00:21:21,156
...absolutely top drawer.

426
00:21:21,181 --> 00:21:22,996
You're final four.

427
00:21:23,021 --> 00:21:25,996
Congratulations. Thank you.

428
00:21:30,181 --> 00:21:32,515
loan, Pookie,

429
00:21:32,540 --> 00:21:34,156
Sarah...

430
00:21:34,181 --> 00:21:36,196
...one of you is leaving
the competition.

431
00:21:38,821 --> 00:21:41,106
The contestant leaving us...

432
00:21:45,261 --> 00:21:46,796
...loan.

433
00:21:46,821 --> 00:21:48,106
OK.

434
00:21:48,131 --> 00:21:50,026
I know you're probably
disappointed now

435
00:21:50,051 --> 00:21:51,276
but I hope you are going to be

436
00:21:51,301 --> 00:21:55,356
incredibly proud of what you've done
when you look back at this. Yeah.

437
00:21:55,381 --> 00:21:57,076
Well done, loan. Take care.

438
00:21:57,101 --> 00:21:58,916
loan, thank you for everything.
Thank you.

439
00:21:58,941 --> 00:22:00,276
Take great ca re.

440
00:22:02,221 --> 00:22:06,556
Yeah, I'm gutted. It's been an
incredible competition.

441
00:22:06,581 --> 00:22:08,845
But absolutely proud.

442
00:22:08,870 --> 00:22:11,746
It's tested me mentally,

443
00:22:11,771 --> 00:22:14,236
it's tested me
in terms of creativity

444
00:22:14,261 --> 00:22:17,845
and also my cooking ability
but it's improved me as a person.

445
00:22:24,101 --> 00:22:25,916
Final four, ladies and gentlemen.

446
00:22:25,941 --> 00:22:27,635
ALL: Yeah!

447
00:22:29,101 --> 00:22:30,996
Oh, my God.

448
00:22:32,410 --> 00:22:34,916
Feeling so emotional.

449
00:22:34,941 --> 00:22:36,796
Oh, I cannot believe it,

450
00:22:36,821 --> 00:22:38,835
I'm just, I'm going to faint.

451
00:22:40,261 --> 00:22:42,835
Just an absolute...

452
00:22:42,860 --> 00:22:45,156
A blessed moment for me.

453
00:22:48,301 --> 00:22:50,595
Honestly, just genuinely
really stunned

454
00:22:50,620 --> 00:22:54,385
but so happy, really excited
about what's coming next.

455
00:22:54,410 --> 00:22:57,666
I'm really excited,
very happy to tell you

456
00:22:57,691 --> 00:23:00,996
that we are now sending you
to the Emerald Isle —

457
00:23:01,021 --> 00:23:04,306
you are on your way
to southwest Ireland,

458
00:23:04,331 --> 00:23:07,876
to the world renowned
Ballymaloe Cookery School

459
00:23:07,901 --> 00:23:10,556
to experience first-hand the legacy

460
00:23:10,581 --> 00:23:13,196
of the late, great Myrtle Allen.

461
00:23:13,221 --> 00:23:17,385
You, I'm telling you,
are in for a treat.

462
00:23:33,540 --> 00:23:36,635
Standing proudly on
300 acres of farmland

463
00:23:36,660 --> 00:23:39,486
near Cork in southeast Ireland

464
00:23:39,511 --> 00:23:41,076
is Ballymaloe.

465
00:23:42,610 --> 00:23:44,835
With an internationally
acclaimed hotel,

466
00:23:44,860 --> 00:23:46,635
restaurant and cookery school,

467
00:23:46,660 --> 00:23:48,715
it's considered the birthplace

468
00:23:48,740 --> 00:23:50,486
of modern Irish cuisine,

469
00:23:50,511 --> 00:23:53,796
thanks to one remarkable woman —
Myrtle Allen.

470
00:23:55,771 --> 00:23:59,196
In 1964, Myrtle, a farmer's wife,

471
00:23:59,221 --> 00:24:01,746
opened up her dining room as a
restaurant.

472
00:24:01,771 --> 00:24:03,796
She was entirely self—taught

473
00:24:03,821 --> 00:24:06,385
but it quickly became
a great success,

474
00:24:06,410 --> 00:24:09,436
serving generous, uncomplicated food

475
00:24:09,461 --> 00:24:14,486
that championed the best of her
farms and local area's produce.

476
00:24:14,511 --> 00:24:16,465
She was such a pioneer.

477
00:24:16,490 --> 00:24:18,946
Doing farm to fork from scratch,

478
00:24:18,971 --> 00:24:21,666
cooking everything in-season

479
00:24:21,691 --> 00:24:24,306
and cooking it really simply,

480
00:24:24,331 --> 00:24:27,076
long before any of that was sexy,
you know?

481
00:24:27,101 --> 00:24:28,796
And at a time here in Ireland

482
00:24:28,821 --> 00:24:30,715
where we really had a huge

483
00:24:30,740 --> 00:24:33,356
inferiority complex about our food.

484
00:24:33,381 --> 00:24:35,556
In 1975, Myrtle became one

485
00:24:35,581 --> 00:24:37,996
of the first Irish chefs ever

486
00:24:38,021 --> 00:24:40,356
to be awarded a Michelin star.

487
00:24:40,381 --> 00:24:43,715
And although she passed away
in 2018,

488
00:24:43,740 --> 00:24:47,436
her legacy lives on through
the Ballymaloe Cookery School,

489
00:24:47,461 --> 00:24:49,556
run by her daughter-in-law Darin a

490
00:24:49,581 --> 00:24:51,306
and her brother Rory,

491
00:24:51,331 --> 00:24:53,635
who both trained in her kitchen.

492
00:25:04,901 --> 00:25:07,356
Good morning. You're so welcome.

493
00:25:07,381 --> 00:25:10,486
Welcome to Ireland, welcome to
Cork, welcome to Ballymaloe.

494
00:25:10,511 --> 00:25:13,276
So over 60 years ago,
my mother-in-law,

495
00:25:13,301 --> 00:25:16,306
Myrtle Allen,
decided to open a restaurant

496
00:25:16,331 --> 00:25:18,556
here in their family home
at Ballymaloe.

497
00:25:18,581 --> 00:25:20,946
And at that time, men were chefs

498
00:25:20,971 --> 00:25:23,276
and women couldn't get into
top restaurant kitchens.

499
00:25:23,301 --> 00:25:24,876
So the neighbours thought this was

500
00:25:24,901 --> 00:25:26,236
a very peculiar thing to do.

501
00:25:26,261 --> 00:25:28,156
And she wrote the menu every day,

502
00:25:28,181 --> 00:25:31,076
depending on what food was in
the walled garden over there

503
00:25:31,101 --> 00:25:33,916
or what lovely fish came in
from the boats in Ballycotton.

504
00:25:33,941 --> 00:25:36,796
And we're very excited to show you
some of the ethos of Mrs Allen,

505
00:25:36,821 --> 00:25:40,556
which is reflected
in what we do to this very day.

506
00:25:40,581 --> 00:25:43,556
So over the next couple of clays,
we're hoping to inspire you

507
00:25:43,581 --> 00:25:46,996
in the same sort of way
that Myrtle inspired us.

508
00:25:47,021 --> 00:25:49,126
So let's start our adventure.

509
00:25:53,461 --> 00:25:56,556
Tomorrow night, the finalists
will cook for leading figures

510
00:25:56,581 --> 00:26:01,746
from the Irish food world at a
special VIP dinner honouring Myrtle.

511
00:26:01,771 --> 00:26:04,715
Is this is your first time
in Ireland? First time.

512
00:26:05,821 --> 00:26:07,746
But first, to help inspire them,

513
00:26:07,771 --> 00:26:10,196
they're spending time
with Rory and Darin a...

514
00:26:10,221 --> 00:26:12,796
Oh, they're gorgeous.

515
00:26:12,821 --> 00:26:15,236
...visiting
the surrounding farmland...

516
00:26:16,860 --> 00:26:18,916
I'm a city girl in a farm

517
00:26:18,941 --> 00:26:21,666
and I think I'm rocking it, so...

518
00:26:24,301 --> 00:26:26,635
...and coastal fishing villages...

519
00:26:26,660 --> 00:26:28,106
It's a beautiful place, isn't it?

520
00:26:28,131 --> 00:26:29,835
Yeah, it is <i>—</i> really beautiful.

521
00:26:29,860 --> 00:26:32,876
...where Myrtle drew
so much of her inspiration

522
00:26:32,901 --> 00:26:35,556
and all of her raw ingredients.

523
00:26:38,221 --> 00:26:40,436
Look what I've got, guys.

524
00:26:40,461 --> 00:26:42,156
It's a fabulous monkfish.

525
00:26:42,181 --> 00:26:44,916
Wow. Have you ever seen more
beautiful fish in all your life?

526
00:26:44,941 --> 00:26:48,715
It's quite possibly one of the
ugliest fish known to man.

527
00:26:48,740 --> 00:26:51,486
When I started cooking in
the kitchen in Ballymaloe,

528
00:26:51,511 --> 00:26:53,585
we'd be anxiously waiting
for the fish to arrive

529
00:26:53,610 --> 00:26:55,156
from the pier in Ballycotton,

530
00:26:55,181 --> 00:26:57,556
and the menu wouldn't be written
until that point.

531
00:26:57,581 --> 00:26:59,946
So sometimes, forget about
six o'clock — ten to seven,

532
00:26:59,971 --> 00:27:03,486
ten past seven, even though dinner
started at seven o'clock.

533
00:27:03,511 --> 00:27:06,585
And Ms Allen was all about that —
it was the immediacy,

534
00:27:06,610 --> 00:27:09,385
how quickly we could get
the fish from Ballycotton

535
00:27:09,410 --> 00:27:12,356
and onto the guests'
plates at Ballymaloe.

536
00:27:12,381 --> 00:27:16,356
From the catch of the day, Myrtle's
kitchen would turn out dishes based

537
00:27:16,381 --> 00:27:20,486
on the classics, like Monkfish
with a cream and red pepper sauce,

538
00:27:20,511 --> 00:27:23,436
which is still a favourite
on the menu today.

539
00:27:23,461 --> 00:27:26,356
Myrtle was also renowned
for her sweet trolley...

540
00:27:30,581 --> 00:27:33,585
...which used the dairy
produced on her farm...

541
00:27:33,610 --> 00:27:35,276
Wow.

542
00:27:35,301 --> 00:27:37,666
Never had butter that tastes like
that before,

543
00:27:37,691 --> 00:27:39,746
it's so rich, it's delicious.

544
00:27:39,771 --> 00:27:41,996
...herbs and fruits
from the garden...

545
00:27:42,021 --> 00:27:44,746
So here is the formal herb garden.

546
00:27:44,771 --> 00:27:46,796
It's fantastic, as you know,

547
00:27:46,821 --> 00:27:49,876
to have some lovely
fresh herbs to cook with.

548
00:27:49,901 --> 00:27:53,966
...as well as foraged ingredients
from the local countryside.

549
00:27:53,991 --> 00:27:56,296
I remember children would
come to the kitchen door,

550
00:27:56,321 --> 00:27:58,456
local children, with little tin cans

551
00:27:58,481 --> 00:28:01,096
full of wild blackberries
or mushrooms

552
00:28:01,121 --> 00:28:04,016
and she'd come out
and buy whatever from them

553
00:28:04,041 --> 00:28:05,816
and then she'd put it on the menu.

554
00:28:05,841 --> 00:28:08,096
And you might say, "Well, so?"

555
00:28:08,121 --> 00:28:10,405
But, I mean, this is in the 1960s

556
00:28:10,430 --> 00:28:14,176
when, basically, the word foraging
we'd never even heard,

557
00:28:14,201 --> 00:28:18,576
and when people didn't serve
that kind of food in a restaurant.

558
00:28:18,601 --> 00:28:21,256
Using foraged ingredients
wasn't limited

559
00:28:21,281 --> 00:28:24,405
to nearby fields and hedgerows.

560
00:28:24,430 --> 00:28:27,046
OK, guys, here we are
in Ballycotton Bay.

561
00:28:27,071 --> 00:28:30,405
I swim here, we walk here
and we also collect food —

562
00:28:30,430 --> 00:28:32,855
and there are treasures here,
I'll tell you.

563
00:28:32,880 --> 00:28:35,376
There's one particular treasure
that we're offering

564
00:28:35,401 --> 00:28:39,296
this afternoon, and it's a little
seaweed called carrageenan.

565
00:28:39,321 --> 00:28:41,456
Oh, look, there's some
just at your foot.

566
00:28:41,481 --> 00:28:44,256
So you harvest this,
leaving lots behind.

567
00:28:44,281 --> 00:28:46,405
Here, have a little taste.

568
00:28:46,430 --> 00:28:49,376
Carrageenan seaweed was
traditionally used in Ireland

569
00:28:49,401 --> 00:28:52,126
as a gelatine to make
a simple milk pudding.

570
00:28:52,151 --> 00:28:53,735
It has a kind of
herbal quality to it.

571
00:28:53,760 --> 00:28:55,735
Yes, it's herbal and
it's quite tough, actually.

572
00:28:55,760 --> 00:28:57,176
Isn't it? Mm. Yeah.

573
00:28:57,201 --> 00:29:00,816
But Myrtle turned it into one
of her most celebrated dishes.

574
00:29:00,841 --> 00:29:02,216
The carrageenan moss pudding

575
00:29:02,241 --> 00:29:04,326
is something that we get very
carried away about.

576
00:29:04,351 --> 00:29:07,176
You know, that dish is really
the essence of what we do here,

577
00:29:07,201 --> 00:29:09,896
in terms of the immediacy of
the ingredients, our own milk,

578
00:29:09,921 --> 00:29:11,496
the carrageenan from the beach.

579
00:29:11,521 --> 00:29:14,735
Utter simplicity,
but complete purity.

580
00:29:14,760 --> 00:29:18,176
The idea that you would have put
this putting on a restaurant menu

581
00:29:18,201 --> 00:29:20,296
was just ridiculous
because a lot of people's

582
00:29:20,321 --> 00:29:22,506
expefience
of carrageenan moss pudding

583
00:29:22,531 --> 00:29:25,535
was having it at school,
where it was that terrifying

584
00:29:25,560 --> 00:29:29,506
confection of
squash-ball-like consistency.

585
00:29:29,531 --> 00:29:32,096
You know what I mean? You could
have play squash with it, really.

586
00:29:32,121 --> 00:29:34,046
OK, so I'm about to become
immersed in the water

587
00:29:34,071 --> 00:29:35,816
and my basket has gone floating.

588
00:29:35,841 --> 00:29:37,535
See you, basket.

589
00:29:39,121 --> 00:29:41,855
I'm definitely walking in the
footsteps of food history here.

590
00:29:41,880 --> 00:29:44,896
I mean, Myrtle Allen,
what she set up so many years ago

591
00:29:44,921 --> 00:29:46,816
was absolutely incredible.

592
00:29:46,841 --> 00:29:49,816
Her concept of farm to fork
was pioneering,

593
00:29:49,841 --> 00:29:53,376
so with her creativity
and her innovation in mind,

594
00:29:53,401 --> 00:29:55,296
I feel hugely inspired.

595
00:29:55,321 --> 00:29:57,326
I've known about Darin a Allen,

596
00:29:57,351 --> 00:29:59,936
I've known about her ethos
and about Myrtle for a long time,

597
00:29:59,961 --> 00:30:02,855
so this has been actually
absolutely thrilling for me.

598
00:30:02,880 --> 00:30:05,966
I've been slightly overwhelmed
by the whole process —

599
00:30:05,991 --> 00:30:09,326
actually getting to meet her, it's
like getting to meet a rock star.

600
00:30:20,401 --> 00:30:22,126
It's day two

601
00:30:22,151 --> 00:30:26,686
and the finalists arrive at
the Ballymaloe Cookery School.

602
00:30:27,961 --> 00:30:29,296
Great to see you.

603
00:30:29,321 --> 00:30:31,046
Really hope you've been enjoying it,

604
00:30:31,071 --> 00:30:32,485
looks like you have.

605
00:30:32,510 --> 00:30:35,896
More importantly, we really
hope you've been learning.

606
00:30:35,921 --> 00:30:38,405
You are cooking a dinner tonight

607
00:30:38,430 --> 00:30:41,966
that celebrates the life
of the incredible Myrtle Allen.

608
00:30:43,241 --> 00:30:48,246
Now, guests include one of Ireland's
most famous Michelin star chefs,

609
00:30:48,271 --> 00:30:50,456
an Irish food historian,

610
00:30:50,481 --> 00:30:53,936
local producers
who supplied and knew Myrtle,

611
00:30:53,961 --> 00:30:57,326
and two of the people that have
mentored you so far,

612
00:30:57,351 --> 00:31:00,456
of course — Rory and Darin a.

613
00:31:00,481 --> 00:31:04,686
It's a massive occasion,
but the idea here is to celebrate

614
00:31:04,711 --> 00:31:07,096
the extraordinary food of Ireland

615
00:31:07,121 --> 00:31:10,855
and the extraordinary food
that is just all around us.

616
00:31:10,880 --> 00:31:12,655
Good luck.

617
00:31:15,321 --> 00:31:17,326
Following in Myrtle's footsteps,

618
00:31:17,351 --> 00:31:19,296
the finalist must create
tonight's menu

619
00:31:19,321 --> 00:31:21,605
from ingredients sourced on the farm

620
00:31:21,630 --> 00:31:23,855
and the local fishing village.

621
00:31:23,880 --> 00:31:26,246
Sarah has been given artichokes

622
00:31:26,271 --> 00:31:29,855
and the local Gubbeen cheese
to create a starter...

623
00:31:29,880 --> 00:31:32,176
I'm looking for nasturtium buds —

624
00:31:32,201 --> 00:31:34,146
they taste like wasabi, like really

625
00:31:34,171 --> 00:31:37,126
peppery and mustardy — for a
little dress salad on the side.

626
00:31:37,151 --> 00:31:39,855
...while vegetarian Radha is preparing

627
00:31:39,880 --> 00:31:43,126
a fish course made from
local smoked mackerel.

628
00:31:43,151 --> 00:31:45,246
Well, I don't know, I don't know the
names of them,

629
00:31:45,271 --> 00:31:46,405
I'm just going off taste.

630
00:31:46,430 --> 00:31:48,686
Pookie will be cooking a loin of

631
00:31:48,711 --> 00:31:51,496
local Irish lamb
to create a main course.

632
00:31:51,521 --> 00:31:54,016
This is a pineapple sage, the leaf,

633
00:31:54,041 --> 00:31:56,686
it smell of pineapple
and the flower.

634
00:31:56,711 --> 00:31:58,936
It got aromatic and the colour

635
00:31:58,961 --> 00:32:00,936
of the tropic.

636
00:32:00,961 --> 00:32:03,176
And to finish the meal,
Eddie is using

637
00:32:03,201 --> 00:32:06,146
the Ballymaloe Dairy
and fruit for dessert.

638
00:32:06,171 --> 00:32:09,176
This is sweet cicely and it's got
very faint aniseed flavour

639
00:32:09,201 --> 00:32:11,766
and I'm going to infuse
my milk ice cream

640
00:32:11,791 --> 00:32:13,855
to go with my apple dessert.

641
00:32:14,841 --> 00:32:16,686
Our four finalists now
have to work together,

642
00:32:16,711 --> 00:32:18,766
they're running that kitchen
all by themselves.

643
00:32:18,791 --> 00:32:20,735
They are controlling
their own destiny,

644
00:32:20,760 --> 00:32:22,816
they are controlling
their own service.

645
00:32:27,711 --> 00:32:30,246
The finalists each
have three hours...

646
00:32:30,271 --> 00:32:32,686
Right, looks good.

647
00:32:32,711 --> 00:32:35,936
...and it's Sarah
who will kick off the event.

648
00:32:35,961 --> 00:32:40,456
I'm going to be doing
a Jerusalem artichoke tart

649
00:32:40,481 --> 00:32:45,046
with a Gubbeen sabayon,
so kind of like a custard.

650
00:32:45,071 --> 00:32:48,485
I'm going to be doing that with
some of the Romanesco,

651
00:32:48,510 --> 00:32:50,735
which we saw with Darin a
in the garden yesterday.

652
00:32:50,760 --> 00:32:53,655
A raisin puree with capers and port

653
00:32:53,680 --> 00:32:57,405
and some crispy bacon for
just a little bit of texture.

654
00:32:59,151 --> 00:33:02,246
The whole inspiration for this
originally was cauliflower cheese.

655
00:33:02,271 --> 00:33:04,966
Right. Which is one of
my favourite things. OK.

656
00:33:04,991 --> 00:33:08,605
How do raisins and capers
go to cauliflower cheese?

657
00:33:08,630 --> 00:33:11,376
Well, just with cheese,
we always have, like,

658
00:33:11,401 --> 00:33:14,296
raisins or something with our
cheese board at home, as well,

659
00:33:14,321 --> 00:33:16,735
so it kind of came of that <i>—</i> it's
lots of different things

660
00:33:16,760 --> 00:33:18,246
bouncing about in here. Yeah.

661
00:33:21,401 --> 00:33:24,176
It's a cold starter, which is great.

662
00:33:24,201 --> 00:33:27,496
However, cold
Jerusalem artichoke puree

663
00:33:27,521 --> 00:33:29,966
with a cold cheese sauce —

664
00:33:29,991 --> 00:33:31,936
it's an unusual thing.

665
00:33:33,481 --> 00:33:36,096
Man, that's really dry.

666
00:33:36,121 --> 00:33:38,485
My pastry just feels
really dry and crumbly,

667
00:33:38,510 --> 00:33:40,535
I'm trying to keep it really short,

668
00:33:40,560 --> 00:33:43,405
but I'm... Yeah, I'm kind of
struggling with it a little bit.

669
00:33:44,921 --> 00:33:47,855
Vegetarian Radha
is using Ballycotton

670
00:33:47,880 --> 00:33:52,296
smoked mackerel to make fishcakes
with a crushed pea mash,

671
00:33:52,321 --> 00:33:55,576
olive and caper butter
and a poached egg.

672
00:33:57,121 --> 00:33:59,046
How are you doing? Bit nervous

673
00:33:59,071 --> 00:34:01,605
I think because
I've not cooked fish before,

674
00:34:01,630 --> 00:34:04,016
that's where my confidence
is at the moment.

675
00:34:04,041 --> 00:34:05,126
But your fish is cooked?

676
00:34:05,151 --> 00:34:06,686
Yeah, my fish is cooked,
it's smoked.

677
00:34:06,711 --> 00:34:09,456
I didn't think about it that way.
Yeah, think about it that way. Yeah.

678
00:34:09,481 --> 00:34:11,176
This little mix here. Yes.

679
00:34:11,201 --> 00:34:13,936
By the looks, we've got
some sorrel, summer savory,

680
00:34:13,961 --> 00:34:15,966
yarrow, chervil —

681
00:34:15,991 --> 00:34:17,485
what's the inspiration here?

682
00:34:17,510 --> 00:34:20,016
I wanted to sort of keep
this dish as fresh as possible

683
00:34:20,041 --> 00:34:22,176
so I'm going to serve it
with a salad.

684
00:34:22,201 --> 00:34:25,376
So that is all of the salad which
was picked from the garden.

685
00:34:28,121 --> 00:34:30,816
I'm doing lamb but I'm taking

686
00:34:30,841 --> 00:34:34,016
on the colour of Ireland,
which is green.

687
00:34:34,041 --> 00:34:39,936
So we're going to do lamb with
the emerald curry, green curry.

688
00:34:39,961 --> 00:34:42,766
Her green curry sauce,
she's improvising,

689
00:34:42,791 --> 00:34:44,816
using foraged herbs
from the garden...

690
00:34:44,841 --> 00:34:46,176
Wood sorrel.

691
00:34:47,711 --> 00:34:50,576
...alongside more
traditional ingredients

692
00:34:50,601 --> 00:34:52,126
like Thai lemongrass...

693
00:34:53,201 --> 00:34:54,766
...and coconut milk.

694
00:34:57,321 --> 00:34:59,216
How do you adapt
these local ingredients

695
00:34:59,241 --> 00:35:01,485
to your Thai-inspired food?

696
00:35:01,510 --> 00:35:04,535
Well, I've been testing
a lot of herbs

697
00:35:04,560 --> 00:35:07,016
and I found some ingredients

698
00:35:07,041 --> 00:35:12,376
that I could use, like wood sorrel,
which give the acidy sourness to it

699
00:35:12,401 --> 00:35:15,936
and that can replace
with my lime leaf.

700
00:35:18,121 --> 00:35:21,046
Pookie wants to do
a Thai-inspired dish,

701
00:35:21,071 --> 00:35:23,326
and I love it that
she's finding local

702
00:35:23,351 --> 00:35:26,046
ingredients to match
her Thai flavours.

703
00:35:26,071 --> 00:35:29,216
But those ingredients
that she's playing with now

704
00:35:29,241 --> 00:35:32,046
are completely and utterly untested,

705
00:35:32,071 --> 00:35:34,686
so she is cooking blind.

706
00:35:39,201 --> 00:35:41,816
I'm making a rough puff pastry

707
00:35:41,841 --> 00:35:44,735
for my apple Mille—feuille
using butter

708
00:35:44,760 --> 00:35:47,816
and dairy from the farm
and seasonal apples

709
00:35:47,841 --> 00:35:49,605
and a whiskey caramel.

710
00:35:49,630 --> 00:35:52,046
Classic French idea,
but with an Irish twist.

711
00:35:53,880 --> 00:35:57,096
With the rough puff chilling, Eddie
can now make a start

712
00:35:57,121 --> 00:36:01,016
on an apple terrine that he'll serve
alongside the Mille-feuille.

713
00:36:01,041 --> 00:36:02,655
What sort of apples are you using?

714
00:36:02,680 --> 00:36:04,176
They're golden delicious.

715
00:36:04,201 --> 00:36:05,326
Presentation?

716
00:36:05,351 --> 00:36:07,216
It's going to be like
a classic Mille-feuille <i>—</i>

717
00:36:07,241 --> 00:36:09,016
three layers of pastry with

718
00:36:09,041 --> 00:36:12,216
creme patisserie, apple compote
in there, as well.

719
00:36:12,241 --> 00:36:14,216
The terrine is going to sit
on the top layer.

720
00:36:14,241 --> 00:36:15,655
And if the terrine doesn't set?

721
00:36:15,680 --> 00:36:17,966
If it doesn't set, then
we're going to have a mess.

722
00:36:17,991 --> 00:36:19,735
An apple mess.

723
00:36:21,201 --> 00:36:23,326
Eddie seems very, very confident.

724
00:36:23,351 --> 00:36:25,686
But what he's
got to get right is this

725
00:36:25,711 --> 00:36:29,126
apple terrine — layers and
layers and layers of apple

726
00:36:29,151 --> 00:36:30,936
with caramel between them,

727
00:36:30,961 --> 00:36:33,735
but when he cuts them, you'll see
all the layers of apple in there

728
00:36:33,760 --> 00:36:37,576
and that is going to be the thing
that's going to make the difference.

729
00:36:41,401 --> 00:36:43,485
With her shortcrust pastry
chilled...

730
00:36:44,711 --> 00:36:49,496
...Sarah must now carefully shape
it into individual tart cases.

731
00:36:52,601 --> 00:36:54,816
Sarah, you look a little concerned.
What's the matter?

732
00:36:54,841 --> 00:36:58,456
Er, I'm just trying
to get my pastry done.

733
00:36:58,481 --> 00:37:01,496
I'm trying to keep it really short,
I want it to be really crumbly,

734
00:37:01,521 --> 00:37:05,176
but that's making it really
difficult to roll out.

735
00:37:09,880 --> 00:37:13,176
Right now, the look on Sarah's face
is slightly troubling me.

736
00:37:14,430 --> 00:37:16,535
There is no tart without a pastry.

737
00:37:16,560 --> 00:37:20,126
And, at the moment, that pastry
is hard to handle, it's so short.

738
00:37:21,991 --> 00:37:24,456
This pastry's not working.

739
00:37:27,201 --> 00:37:31,886
On the fish course, Radha must make
sure her fishcake mix of potato,

740
00:37:31,911 --> 00:37:34,886
onions and herbs
doesn't have any bones.

741
00:37:37,601 --> 00:37:39,735
Pookie, are you free
to taste this for me?

742
00:37:41,241 --> 00:37:42,605
Just taste that.

743
00:37:42,630 --> 00:37:44,376
Has that got enough
salt and pepper in it?

744
00:37:44,401 --> 00:37:45,686
Or more? More.

745
00:37:45,711 --> 00:37:47,246
More salt and pepper? Both.

746
00:37:49,760 --> 00:37:53,016
Radha is taking herself
well out of her comfort zone,

747
00:37:53,041 --> 00:37:54,936
cooking with fish as a vegetarian.

748
00:37:54,961 --> 00:37:57,405
Do you mind trying that just
for seasoning? No, not at all.

749
00:37:57,430 --> 00:37:59,376
So she's very, very much relying

750
00:37:59,401 --> 00:38:02,176
on the people around her
to give her some guidance.

751
00:38:02,201 --> 00:38:04,326
There's enough salt, maybe
a bit pepper. More pepper.

752
00:38:04,351 --> 00:38:05,686
OK, thank you.

753
00:38:08,041 --> 00:38:10,456
They really are working as a team.

754
00:38:10,481 --> 00:38:12,576
I've not tasted them,
so if the seasoning's off,

755
00:38:12,601 --> 00:38:15,686
I'll be blaming them.
No, I'm joking!

756
00:38:15,711 --> 00:38:17,016
Ah.

757
00:38:17,041 --> 00:38:19,096
Why don't you tell me?

758
00:38:19,121 --> 00:38:21,016
I can smell burning. Yeah, that.

759
00:38:24,601 --> 00:38:27,496
Alongside Pookie's
green lamb curry sauce,

760
00:38:27,521 --> 00:38:31,936
she's roasting carrots and turnips
to decorate her plate in the colours

761
00:38:31,961 --> 00:38:33,126
of the Irish flag.

762
00:38:34,481 --> 00:38:37,405
What are all the peas for?
So I'm going to do the pea salad,

763
00:38:37,430 --> 00:38:40,246
so that it will form part of...

764
00:38:40,271 --> 00:38:41,405
...my flag.

765
00:38:41,430 --> 00:38:43,735
So it's green from the pea salad,

766
00:38:43,760 --> 00:38:46,016
white from the roasted turnip. Yes.

767
00:38:46,041 --> 00:38:48,855
And the orange will be
from the roasted carrot.

768
00:38:48,880 --> 00:38:52,376
Rightio. Pookie, you
think like nobody else!

769
00:38:55,151 --> 00:38:57,405
On dessert... Ah!

770
00:38:57,430 --> 00:38:59,176
...Eddie is juggling the two main

771
00:38:59,201 --> 00:39:01,686
components of his apple
Mille-feuille —

772
00:39:01,711 --> 00:39:04,326
the creme patisserie
and the apple compote

773
00:39:04,351 --> 00:39:06,796
to go between the layers of pastry.

774
00:39:08,231 --> 00:39:09,586
20 minutes.

775
00:39:09,611 --> 00:39:11,306
To accompany the Mille-feuille,

776
00:39:11,331 --> 00:39:13,586
Eddie is also making
a milk ice cream

777
00:39:13,611 --> 00:39:17,056
infused with sweet cicely —
an aniseed—flavoured herb.

778
00:39:17,081 --> 00:39:20,106
Ooh, sweet cicely. Yeah, I foraged
it in the garden this morning.

779
00:39:20,131 --> 00:39:22,466
Brilliant, I love sweet cicely!
Fantastic.

780
00:39:22,491 --> 00:39:24,865
Now I've resisted from
this before, right?

781
00:39:24,890 --> 00:39:26,976
But you are pretty much
a steady Eddie, aren't you?

782
00:39:27,001 --> 00:39:28,976
Yeah, yeah, I'm steady,

783
00:39:29,001 --> 00:39:31,826
I like to keep cool,
cool head, stick to my plan

784
00:39:31,851 --> 00:39:33,226
and work diligently.

785
00:39:33,251 --> 00:39:35,745
Eddie, I'm full of confidence
at the moment, but let me tell

786
00:39:35,770 --> 00:39:37,896
you something —
that's normally a bad sign.

787
00:39:40,001 --> 00:39:41,946
All right, lovely...

788
00:39:41,971 --> 00:39:43,545
...jubbly!

789
00:39:43,570 --> 00:39:45,615
Ah, you got 40 minutes
on that first course.

790
00:39:45,640 --> 00:39:47,306
Thanks, john.

791
00:39:47,331 --> 00:39:50,826
On the starter,
Sarah's artichokes are cooked.

792
00:39:50,851 --> 00:39:53,386
More butter than you
can wave a stick at,

793
00:39:53,411 --> 00:39:55,256
that's how I roll.

794
00:39:55,281 --> 00:39:58,226
And, having struggled
with her pastry cases,

795
00:39:58,251 --> 00:40:00,256
they now have time to chill.

796
00:40:00,281 --> 00:40:01,946
You happy with your pastry now?

797
00:40:01,971 --> 00:40:03,976
Yeah, I think it's going to be good.

798
00:40:04,001 --> 00:40:05,386
Filling done?

799
00:40:05,411 --> 00:40:07,745
I just need to stick
the cream and the butter

800
00:40:07,770 --> 00:40:10,946
in my Jerusalem artichoke and then
I'm going to start on my sabayon.

801
00:40:10,971 --> 00:40:12,545
We're winning, right? I think so.

802
00:40:12,570 --> 00:40:14,226
As long as you're happy
with your pastry.

803
00:40:14,251 --> 00:40:15,386
I'm happy with the pastry.

804
00:40:15,411 --> 00:40:17,776
But that doesn't mean you should
slow down. No. All right.

805
00:40:17,801 --> 00:40:19,696
Get out of my way, then.
I'll get out of the way.

806
00:40:24,721 --> 00:40:28,415
Radha is getting ahead,
frying off her fishcakes,

807
00:40:28,440 --> 00:40:32,146
while also turning her attention
to the poached eggs.

808
00:40:32,171 --> 00:40:35,466
The only concern I've got is,
they need to have a runny centre.

809
00:40:35,491 --> 00:40:37,745
In service,
she'll need to serve eight

810
00:40:37,770 --> 00:40:40,545
perfectly cooked eggs
simultaneously.

811
00:40:40,570 --> 00:40:42,256
So I'm prepping
the poached eggs now,

812
00:40:42,281 --> 00:40:44,056
so I'm just going
to wrap it in clingfilm

813
00:40:44,081 --> 00:40:45,946
and then four pans on the stove.

814
00:40:45,971 --> 00:40:47,776
Why are you wrapping
them in clingfilm?

815
00:40:47,801 --> 00:40:49,106
For me, is the fastest way.

816
00:40:49,131 --> 00:40:50,655
Who taught you how to do that?
My dad.

817
00:40:50,680 --> 00:40:52,015
Brilliant!

818
00:40:58,040 --> 00:40:59,265
Ooh.

819
00:40:59,290 --> 00:41:01,735
With time running short,
Pookie still

820
00:41:01,760 --> 00:41:04,785
has to butcher her lamb
into a perfect round loin.

821
00:41:04,810 --> 00:41:06,935
The lamb, not something
that is cooked

822
00:41:06,960 --> 00:41:08,504
very often in Thailand?

823
00:41:08,529 --> 00:41:11,015
Maybe some Thai do it,
but not usually.

824
00:41:11,040 --> 00:41:12,545
So I don't eat lamb. OK.

825
00:41:12,570 --> 00:41:14,185
I've not cooked lamb before, so it

826
00:41:14,210 --> 00:41:15,935
will be the challenge
for me, definitely.

827
00:41:15,960 --> 00:41:17,905
You can do it, you know? Yeah.

828
00:41:22,760 --> 00:41:27,265
There's half an hour until service,
and the guests are arriving.

829
00:41:31,399 --> 00:41:34,065
Myrtle was a giant
of a person, really.

830
00:41:34,090 --> 00:41:38,504
And to do what she did, at the time
she did, what an influential person

831
00:41:38,529 --> 00:41:40,855
she was in Irish food.

832
00:41:40,880 --> 00:41:44,145
It's lovely, number one,
to be celebrating her food

833
00:41:44,170 --> 00:41:46,574
and to see what other
people make of it.

834
00:41:46,599 --> 00:41:49,345
Yeah, really, really
looking forward to it.

835
00:41:49,370 --> 00:41:51,655
Mrs Allen's food
was so simple, yet

836
00:41:51,680 --> 00:41:54,655
this is a cookery competition so
you're going to want to do more,

837
00:41:54,680 --> 00:41:57,145
you're going to want to embellish.

838
00:41:57,170 --> 00:42:01,185
So I think there's going to have to
be a certain amount of restraint.

839
00:42:01,210 --> 00:42:03,824
I suppose what I will
be keeping in mind

840
00:42:03,849 --> 00:42:06,735
is what ingredients
the contestants selected.

841
00:42:06,760 --> 00:42:08,735
And then, of course,
the simplicity of

842
00:42:08,760 --> 00:42:11,504
really good cooking
applied to those ingredients.

843
00:42:11,529 --> 00:42:13,374
I'm really looking forward
to lunch today.

844
00:42:13,399 --> 00:42:16,265
Look, if I was within
30 miles of Ballymaloe,

845
00:42:16,290 --> 00:42:17,905
I'd walk here for a lunch.

846
00:42:17,930 --> 00:42:19,545
I will be looking at people not

847
00:42:19,570 --> 00:42:21,545
changing the ingredients too much.

848
00:42:21,570 --> 00:42:23,985
There's magic in the raw material.

849
00:42:26,210 --> 00:42:27,574
Sarah. Yeah.

850
00:42:27,599 --> 00:42:30,145
You know you go live
in 25 minutes, right? Yeah.

851
00:42:30,170 --> 00:42:32,265
You all right, kid? Yeah.

852
00:42:32,290 --> 00:42:34,295
With service fast approaching,

853
00:42:34,320 --> 00:42:36,985
Sarah is up against it.

854
00:42:37,010 --> 00:42:39,295
She still has to separate
her egg yolks

855
00:42:39,320 --> 00:42:41,824
and make her Gubbeen
cheese custard sabayon

856
00:42:41,849 --> 00:42:43,704
filling for her tarts.

857
00:42:43,729 --> 00:42:45,655
Sarah has to be on time,

858
00:42:45,680 --> 00:42:48,374
she's got to call for help,
she can't be proud.

859
00:42:48,399 --> 00:42:50,095
Whoa, that's too hot.

860
00:42:50,120 --> 00:42:52,504
Otherwise, service
is going to be a problem.

861
00:42:55,040 --> 00:42:57,215
You all right, Sarah? What's doing?

862
00:42:57,240 --> 00:43:00,655
Oh, small disaster.
Can I get brush, please?

863
00:43:00,680 --> 00:43:02,374
Ooh.

864
00:43:04,960 --> 00:43:07,704
Could someone make me
a dress salad super quick?

865
00:43:07,729 --> 00:43:09,374
Right, I'll do it for you
if you want.

866
00:43:09,399 --> 00:43:11,824
That would be amazing, Eddie,
if you don't mind.

867
00:43:11,849 --> 00:43:14,095
You got some olive oil here,
have you, a bit of olive oil?

868
00:43:14,120 --> 00:43:16,145
A bit of olive oil, yeah.

869
00:43:16,170 --> 00:43:17,655
Do you want white wine vinegar?

870
00:43:17,680 --> 00:43:19,735
Yeah, white wine vinegar
would be awesome.

871
00:43:19,760 --> 00:43:21,935
Black pepper and salt, as well.

872
00:43:25,680 --> 00:43:27,855
That pastry is just not cooked.

873
00:43:30,519 --> 00:43:32,374
Right, guys, my pastry
is just not cooked,

874
00:43:32,399 --> 00:43:34,374
I'm going to whack up
the heat a bit.

875
00:43:34,399 --> 00:43:37,624
It's been in there for 12 minutes
longer than it needs to be.

876
00:43:37,649 --> 00:43:39,295
Jerusalem artichoke tart.

877
00:43:39,320 --> 00:43:41,574
This is great, actually,
because when we went for a walk

878
00:43:41,599 --> 00:43:43,374
around the gardens yesterday,
they saw

879
00:43:43,399 --> 00:43:45,624
the Jerusalem artichokes
just ready to dig.

880
00:43:48,570 --> 00:43:50,295
Gubbeen cheese is not something

881
00:43:50,320 --> 00:43:53,624
I think you could necessarily
easily make a sabayon out of,

882
00:43:53,649 --> 00:43:56,065
but let's see what they do.

883
00:43:56,090 --> 00:43:59,065
Right, there you go, there's
your dressing. Thank you.

884
00:43:59,090 --> 00:44:01,655
Pastry can often be a challenge
for people, can't it?

885
00:44:01,680 --> 00:44:04,374
So it's going to be interesting to
see if the pastry is cooked enough

886
00:44:04,399 --> 00:44:06,824
so we don't have a soggy
bottom on the tart.

887
00:44:06,849 --> 00:44:09,374
Yeah, that's about right.

888
00:44:09,399 --> 00:44:12,095
Quite sure they will make
sure that doesn't happen!

889
00:44:14,760 --> 00:44:17,215
OK. You're OK,
you got it, you got it.

890
00:44:17,240 --> 00:44:18,374
Have you got a spare one?

891
00:44:18,399 --> 00:44:20,105
No, I don't have a spare one.

892
00:44:20,130 --> 00:44:22,345
It's a mess, it's a total mess.

893
00:44:23,570 --> 00:44:24,824
How we doing?

894
00:44:24,849 --> 00:44:27,185
The pastries are
an absolute disaster.

895
00:44:27,210 --> 00:44:31,494
I wanted to make it really short
and it's just falling to pieces.

896
00:44:31,519 --> 00:44:33,185
It tastes good.

897
00:44:33,210 --> 00:44:34,374
That's good.

898
00:44:35,519 --> 00:44:37,735
Oh, my Lord. Deep breath.

899
00:44:37,760 --> 00:44:39,374
We will do this, yeah.

900
00:44:47,210 --> 00:44:48,735
Right. Done?

901
00:44:48,760 --> 00:44:51,215
Yeah. Well done, on time.

902
00:44:51,240 --> 00:44:52,655
Service, please.

903
00:44:57,010 --> 00:44:59,015
That was a disaster, man. It's OK.

904
00:44:59,040 --> 00:45:00,374
It's OK.

905
00:45:01,450 --> 00:45:04,265
I'm not going to swear...or cry.

906
00:45:10,930 --> 00:45:12,065
Thanks.

907
00:45:14,320 --> 00:45:17,824
Sarah has made
a Jerusalem artichoke tart,

908
00:45:17,849 --> 00:45:22,425
artichoke puree and a smoked
Gubbeen cheese sabayon sauce,

909
00:45:22,450 --> 00:45:26,624
topped with crispy bacon,
raisin puree,

910
00:45:26,649 --> 00:45:30,494
caramelised Romanesco tops
and pumpkin seeds,

911
00:45:30,519 --> 00:45:33,574
served with a picked garden salad.

912
00:45:34,960 --> 00:45:37,785
It's not the neatest tart
I've ever seen

913
00:45:37,810 --> 00:45:40,545
but perhaps it tastes really well.

914
00:45:44,210 --> 00:45:46,425
I think it's absolutely delicious.

915
00:45:46,450 --> 00:45:50,015
I love the pastry —
it's lovely and crumbly —

916
00:45:50,040 --> 00:45:52,655
and the artichokes
are just delicious.

917
00:45:52,680 --> 00:45:55,265
I would tolerate any level
of imperfection

918
00:45:55,290 --> 00:45:57,215
in the constitution of that pastry

919
00:45:57,240 --> 00:45:59,345
for the taste that
I'm getting from it —

920
00:45:59,370 --> 00:46:01,704
it's absolutely celestial.

921
00:46:01,729 --> 00:46:04,374
The sabayon on top of it
really lifts

922
00:46:04,399 --> 00:46:06,425
the rest of the flavours, that bacon

923
00:46:06,450 --> 00:46:09,425
is delicious and crispy,
as are the pumpkin seeds.

924
00:46:09,450 --> 00:46:11,494
The flavours all
really worked together

925
00:46:11,519 --> 00:46:14,824
and it's no joke, putting all that
amount of things on the plate.

926
00:46:14,849 --> 00:46:17,215
And I think the star
of the show actually, here

927
00:46:17,240 --> 00:46:18,785
in raising the flavour a little bit,

928
00:46:18,810 --> 00:46:21,425
giving it a little peak
is the raisin puree.

929
00:46:21,450 --> 00:46:24,345
Yeah, I think it's
a really great dish.

930
00:46:24,370 --> 00:46:26,345
It just doesn't look right.

931
00:46:26,370 --> 00:46:28,265
However, if you can overlook that,

932
00:46:28,290 --> 00:46:29,824
this is a great combination

933
00:46:29,849 --> 00:46:32,015
of flavours and it taste great.

934
00:46:36,450 --> 00:46:38,905
With her fishcakes cooked
and ready to plate,

935
00:46:38,930 --> 00:46:42,735
Radha must now cook her eight
poached eggs to perfection.

936
00:46:42,760 --> 00:46:44,985
So far, so good but

937
00:46:45,010 --> 00:46:48,935
I haven't poached my eggs yet,
so that could be a different story,

938
00:46:48,960 --> 00:46:50,655
depending on how they go.

939
00:46:53,370 --> 00:46:56,494
The secret to a good fishcake
is the right proportion

940
00:46:56,519 --> 00:47:00,494
of smoked mackerel, not too
potato-y and not too heavy.

941
00:47:00,519 --> 00:47:03,624
Maybe a nice little
crisp breadcrumb coating,

942
00:47:03,649 --> 00:47:05,494
not too thick, not too thin.

943
00:47:05,519 --> 00:47:09,425
For something so simple,
it's actually not quite so simple.

944
00:47:11,170 --> 00:47:13,465
(50, go, go, go, go.

945
00:47:13,490 --> 00:47:16,345
With black olives and capers,
you have to be very judicious

946
00:47:16,370 --> 00:47:20,265
that you don't put too much in
and overwhelm the other flavour.

947
00:47:20,290 --> 00:47:22,345
Egg? Yeah.

948
00:47:23,599 --> 00:47:26,185
Are your eggs cooked enough?
No, they're not.

949
00:47:27,680 --> 00:47:31,185
The eggs, you want something
that's just perfectly poached

950
00:47:31,210 --> 00:47:33,985
and that yolk just flowing
down over everything

951
00:47:34,010 --> 00:47:36,574
is probably the deal-breaker here.

952
00:47:36,599 --> 00:47:38,295
Go, go, go, looking great.

953
00:47:39,880 --> 00:47:41,824
Good job.

954
00:47:41,849 --> 00:47:43,494
Come on, steady hand.

955
00:47:44,760 --> 00:47:46,215
Yes.

956
00:47:48,120 --> 00:47:50,465
Service, please.

957
00:47:50,490 --> 00:47:52,015
Well done.

958
00:47:55,769 --> 00:47:58,785
Oh, wow, that looks wonderful.

959
00:47:58,810 --> 00:48:02,935
I mean, I've cooked my first ever
fish dish, so I'm happy.

960
00:48:05,680 --> 00:48:08,565
Radha has made smoked mackerel
fishcakes

961
00:48:08,590 --> 00:48:11,035
with a black olive and caper butter

962
00:48:11,060 --> 00:48:14,724
on crushed pea mash,
topped with a poached egg

963
00:48:14,749 --> 00:48:17,875
and a garden herb salad.

964
00:48:17,900 --> 00:48:20,805
I think it's absolutely fantastic,
I love the green in the wintertime.

965
00:48:20,830 --> 00:48:23,115
You know, I'd sell my soul
for a pack of peas.

966
00:48:23,140 --> 00:48:25,005
Ha-ha, ha-ha.

967
00:48:26,230 --> 00:48:28,675
Um, oh, wonderful.

968
00:48:32,510 --> 00:48:35,724
I think it's delicious, the fishcake
is lovely and crunchy,

969
00:48:35,749 --> 00:48:39,205
crispy on the outside and lovely,
soft and flavoursome in the inside.

970
00:48:39,230 --> 00:48:41,644
You can get the texture
of the smoked mackerel

971
00:48:41,669 --> 00:48:43,445
and it's all held nicely together.

972
00:48:43,470 --> 00:48:45,485
I love the colour <i>—</i>
they haven't been, you know,

973
00:48:45,510 --> 00:48:48,115
afraid to really
brown the fishcakes properly.

974
00:48:48,140 --> 00:48:50,844
My egg was perfectly poached

975
00:48:50,869 --> 00:48:52,844
and lovely and runny,

976
00:48:52,869 --> 00:48:55,315
so I'd be very, very happy to eat

977
00:48:55,340 --> 00:48:58,205
that fishcake every day of the week.

978
00:49:00,780 --> 00:49:03,085
I think Radha's hit the brief
really, really well here.

979
00:49:03,110 --> 00:49:04,644
She's used the smoke mackerel

980
00:49:04,669 --> 00:49:06,724
and it's strong
but it's not too strong.

981
00:49:06,749 --> 00:49:09,394
As a vegetarian, very good
to get her friends around her

982
00:49:09,419 --> 00:49:12,805
to taste it, to make sure it was
right. This is a good dish.

983
00:49:15,700 --> 00:49:17,594
Next is Pookie.

984
00:49:17,619 --> 00:49:20,445
But she's left cooking her lamb
to the last minute.

985
00:49:20,470 --> 00:49:22,394
Don't have much time.

986
00:49:22,419 --> 00:49:26,394
And, crucially, it needs to rest
before it can be portioned.

987
00:49:27,539 --> 00:49:30,115
I need a cornflour.

988
00:49:30,140 --> 00:49:32,115
I never cooked lamb before,

989
00:49:32,140 --> 00:49:35,644
so it's totally out
of my comfort zone.

990
00:49:41,390 --> 00:49:44,315
Really thrilled to see
that she's decided to do

991
00:49:44,340 --> 00:49:46,594
a little medley
of seasonal vegetables.

992
00:49:46,619 --> 00:49:48,875
That's definitely
something that Myrtle

993
00:49:48,900 --> 00:49:51,235
would be beaming down about,
isn't it?

994
00:49:52,539 --> 00:49:54,594
This is the coriander

995
00:49:54,619 --> 00:49:56,805
and panko breadcrumb.

996
00:49:56,830 --> 00:49:58,955
I'm doing the Emerald Isle lamb

997
00:49:58,980 --> 00:50:00,875
so I want it to look green.

998
00:50:03,060 --> 00:50:06,085
Happy with the way the lamb's
cooked? Yes, I think so, yes.

999
00:50:06,110 --> 00:50:07,485
Right. Go, then. Let's do it.

1000
00:50:08,869 --> 00:50:10,205
I'm loving the lamb.

1001
00:50:12,110 --> 00:50:14,365
There's your sauce.
Thank you, honey.

1002
00:50:14,390 --> 00:50:16,005
Who doesn't like a curry?

1003
00:50:16,030 --> 00:50:17,675
A judicious use of spicing

1004
00:50:17,700 --> 00:50:20,485
is really, really
important, I think,

1005
00:50:20,510 --> 00:50:23,005
because otherwise we're going
to completely lose the lamb.

1006
00:50:23,030 --> 00:50:24,844
Oh, sorrel. Ah!

1007
00:50:26,869 --> 00:50:28,445
It looks like a shamrock.

1008
00:50:28,470 --> 00:50:30,844
Pookie, it looks great.
Well done, you.

1009
00:50:30,869 --> 00:50:32,394
My first lamb.

1010
00:50:32,419 --> 00:50:34,955
Right, sorrel. Let's go.
You're nearly there.

1011
00:50:34,980 --> 00:50:37,285
# Do the Irish way. #

1012
00:50:37,310 --> 00:50:39,844
Hooray! Service, please.

1013
00:50:42,180 --> 00:50:43,205
Oh!

1014
00:50:45,869 --> 00:50:47,085
That was crazy.

1015
00:50:48,230 --> 00:50:51,875
I hope that they enjoy the flavour,
they enjoy the combination <i>—</i>

1016
00:50:51,900 --> 00:50:55,644
that I'm bringing Thailand
to Ireland in the plate.

1017
00:51:00,180 --> 00:51:03,485
Pookie's served
Emerald Isle lamb curry.

1018
00:51:03,510 --> 00:51:08,035
Herb-crusted lamb, green curry sauce
flavoured with wood sorrel,

1019
00:51:08,060 --> 00:51:10,844
society garlic and lemongrass,

1020
00:51:10,869 --> 00:51:12,805
roast carrot, turnip,

1021
00:51:12,830 --> 00:51:14,285
and a pea salad,

1022
00:51:14,310 --> 00:51:16,805
all garnished with marigold,

1023
00:51:16,830 --> 00:51:20,235
pineapple sage and myrtle berries.

1024
00:51:20,260 --> 00:51:25,125
Don't we love the little wood sorrel
leaf that looks like a shamrock,

1025
00:51:25,150 --> 00:51:26,955
the emblem of Ireland?

1026
00:51:26,980 --> 00:51:29,514
There's the green, white
and orange in the vegetables.

1027
00:51:29,539 --> 00:51:30,565
Very sweet.

1028
00:51:35,590 --> 00:51:38,005
The lamb has a nice little
crust on the outside

1029
00:51:38,030 --> 00:51:39,724
and she's cooked
the lamb really well.

1030
00:51:39,749 --> 00:51:42,594
Many a restaurant chef would
be very happy with that colour.

1031
00:51:42,619 --> 00:51:44,514
I also think the vegetables
are delicious,

1032
00:51:44,539 --> 00:51:46,394
the lovely turnips and the carrot.

1033
00:51:46,419 --> 00:51:48,205
They're very nicely cooked.

1034
00:51:48,230 --> 00:51:50,235
How wonderful was it for Pookie

1035
00:51:50,260 --> 00:51:53,394
to attempt to make a Thai curry
sauce with Irish ingredients?

1036
00:51:53,419 --> 00:51:55,565
And it had quite
the little kick to it.

1037
00:51:55,590 --> 00:51:58,925
Number one, the creativity
has to be applauded,

1038
00:51:58,950 --> 00:52:02,365
but I think our cook just
underestimated the power

1039
00:52:02,390 --> 00:52:04,565
and the magic of a loin
of Irish lamb.

1040
00:52:04,590 --> 00:52:06,675
And there was a little clash
that took place,

1041
00:52:06,700 --> 00:52:08,285
and the green curry sauce won.

1042
00:52:11,830 --> 00:52:13,805
The lamb's cooked beautifully.

1043
00:52:13,830 --> 00:52:16,565
She's never cooked lamb before.
Pookie's done a great job.

1044
00:52:20,980 --> 00:52:23,115
Last to serve is Eddie,

1045
00:52:23,140 --> 00:52:27,285
who's putting the finishing touches
to his Irish whiskey caramel.

1046
00:52:29,390 --> 00:52:30,644
It can take more.

1047
00:52:33,749 --> 00:52:35,514
It's going to be very alcoholic.

1048
00:52:35,539 --> 00:52:38,724
My mother would have made
an apple vol—au—vent

1049
00:52:38,749 --> 00:52:40,805
with lovely crispy puff pastry,

1050
00:52:40,830 --> 00:52:44,394
so this is quite similar to that
with the Mille-feuille.

1051
00:52:46,340 --> 00:52:49,285
Definitely, a lot of this
is in the pastry, you know.

1052
00:52:49,310 --> 00:52:52,925
A lovely, flaky puff pastry
Mille-feuille,

1053
00:52:52,950 --> 00:52:55,394
and then all the rest
will be a bonus, really.

1054
00:52:55,419 --> 00:52:58,205
Right, how many have we got?
How many have we got?

1055
00:52:58,230 --> 00:53:01,644
He must now carefully build
the layers of his Mille-feuille

1056
00:53:01,669 --> 00:53:03,315
with creme patissiere...

1057
00:53:05,869 --> 00:53:09,155
...apple compote and myrtle berries.

1058
00:53:12,869 --> 00:53:14,115
Right, what's going on now?

1059
00:53:14,140 --> 00:53:17,675
I'm going to do the second layer
now. The trim's going to go on top.

1060
00:53:17,700 --> 00:53:19,394
It's a bit ambitious, I think. Yeah.

1061
00:53:23,260 --> 00:53:25,365
Had a bit of a... Ooh!

1062
00:53:25,390 --> 00:53:27,115
A slip and a slide?

1063
00:53:27,140 --> 00:53:29,724
I need some...
Again, this one's falling, as well.

1064
00:53:29,749 --> 00:53:33,005
Oh, what a mess.

1065
00:53:33,030 --> 00:53:36,155
Disaster. And then you've got apple
to go on the top of this?

1066
00:53:36,180 --> 00:53:38,594
No, it's not going on the top.
Definitely not.

1067
00:53:39,539 --> 00:53:41,445
Right. How's the ice cream?

1068
00:53:41,470 --> 00:53:42,805
Ice cream's perfect.

1069
00:53:44,539 --> 00:53:47,445
The anise-y kind of flavour
of the sweet cicely

1070
00:53:47,470 --> 00:53:49,514
going into the milk ice cream,

1071
00:53:49,539 --> 00:53:52,155
I wonder if it'll jar
with the apples

1072
00:53:52,180 --> 00:53:54,844
and then with the Irish whiskey.

1073
00:53:54,869 --> 00:53:56,875
Lovely. Absolutely lovely.

1074
00:53:56,900 --> 00:53:58,155
Service, please.

1075
00:54:02,950 --> 00:54:05,085
It was really hard work.

1076
00:54:05,110 --> 00:54:08,755
They might not have looked perfect,
but I think they'll taste great.

1077
00:54:08,780 --> 00:54:09,805
Hmm.

1078
00:54:11,060 --> 00:54:13,205
Oh, delicious.

1079
00:54:13,230 --> 00:54:15,755
Eddie has served apple Mille-feuille,

1080
00:54:15,780 --> 00:54:17,925
served with an apple terrine,

1081
00:54:17,950 --> 00:54:21,205
topped with sweet
cicely-infused ice cream

1082
00:54:21,230 --> 00:54:24,005
and an Irish whiskey caramel sauce.

1083
00:54:29,789 --> 00:54:32,955
The flavours, I think, of this
little Irish whiskey caramel sauce

1084
00:54:32,980 --> 00:54:35,724
add that perfect amount of
burnt sugar flavour with the apple.

1085
00:54:35,749 --> 00:54:37,805
The apples were cooked beautifully.

1086
00:54:37,830 --> 00:54:40,594
The pastry is good.
Lovely and textural.

1087
00:54:40,619 --> 00:54:42,875
I think the ice cream flavour's
a revelation.

1088
00:54:42,900 --> 00:54:45,594
Sweet cicely can be overpowering
depending on how you use it,

1089
00:54:45,619 --> 00:54:47,925
but there has been
a very light touch here.

1090
00:54:47,950 --> 00:54:51,805
I just think the whole combination
is very Irish, very traditional,

1091
00:54:51,830 --> 00:54:54,485
very Ballymaloe and delicious.

1092
00:54:54,510 --> 00:54:56,644
And I'll tell you what —
I'd love the recipe

1093
00:54:56,669 --> 00:54:58,644
for the sweet cicely ice cream!

1094
00:55:00,030 --> 00:55:01,875
This is a proper big dessert,

1095
00:55:01,900 --> 00:55:05,085
properly highlighting local dairy,
that's for sure.

1096
00:55:05,110 --> 00:55:07,805
I'm smiling, I'm laughing,
it tastes great.

1097
00:55:10,510 --> 00:55:13,394
APPLAUSE

1098
00:55:17,260 --> 00:55:19,644
CHEERING

1099
00:55:22,539 --> 00:55:25,394
We are just so impressed
and overjoyed

1100
00:55:25,419 --> 00:55:28,085
that in the short time
you've been with us

1101
00:55:28,110 --> 00:55:30,514
that you seem to have
absorbed so much

1102
00:55:30,539 --> 00:55:32,594
of the Ballymaloe ethos.

1103
00:55:32,619 --> 00:55:35,875
Myrtle being my mother,
it's very personal to me,

1104
00:55:35,900 --> 00:55:39,955
and I think you really took in
the produce around us here

1105
00:55:39,980 --> 00:55:41,955
that she would have used

1106
00:55:41,980 --> 00:55:45,125
and you really used it
to very good effect.

1107
00:55:45,150 --> 00:55:46,365
There are delicious things.

1108
00:55:46,390 --> 00:55:48,205
You have given us some ideas.

1109
00:55:48,230 --> 00:55:51,315
I know Darina's going to be asking
some of you for some recipes,

1110
00:55:51,340 --> 00:55:53,235
so thank you all so much.

1111
00:55:53,260 --> 00:55:55,514
Oh, thank you. Thank you.
Thank you so much.

1112
00:56:03,060 --> 00:56:05,875
<i>Whoa'. Oh, my God. Wow.</i>

1113
00:56:05,900 --> 00:56:08,285
That was overwhelming, actually,
really, wasn't it?

1114
00:56:08,310 --> 00:56:11,365
It really was overwhelming.
Well done, guys.

1115
00:56:15,110 --> 00:56:17,925
What a fantastic way
to start finals week.

1116
00:56:17,950 --> 00:56:21,005
All of them embraced
the legacy of Myrtle Allen here,

1117
00:56:21,030 --> 00:56:26,085
and they all made beautiful use
of this wonderful local produce.

1118
00:56:26,110 --> 00:56:29,445
This experience has just
been absolutely unbelievable.

1119
00:56:29,470 --> 00:56:32,594
You know, being in a place like
this with this sort of history,

1120
00:56:32,619 --> 00:56:35,115
yeah, it's just been great.
What an experience.

1121
00:56:35,140 --> 00:56:38,315
I cannot believe what I've done
over the last couple of days.

1122
00:56:38,340 --> 00:56:40,035
I've learnt so much.

1123
00:56:40,060 --> 00:56:42,644
Definitely taking back a lot
of confidence right now.

1124
00:56:42,669 --> 00:56:45,955
It's such an hon our to cook
for those guests, you know.

1125
00:56:45,980 --> 00:56:48,514
A brilliant two clays
that we'll never forget.

1126
00:56:49,510 --> 00:56:52,505
I loved my time in Ireland so much.

1127
00:56:52,530 --> 00:56:55,534
I think I have
shown them Pookie style!

1128
00:56:56,689 --> 00:56:58,105
Definitely.

1129
00:56:58,130 --> 00:56:59,895
It's cocktail time again!

1130
00:57:02,559 --> 00:57:05,025
There's still some tough
challenges to come.

1131
00:57:05,050 --> 00:57:06,305
It doesn't stop yet.

1132
00:57:06,330 --> 00:57:07,744
Very soon, Mr Wallace,

1133
00:57:07,769 --> 00:57:10,445
you and I are going to
choose our final three.

1134
00:57:18,950 --> 00:57:20,205
Next time...

1135
00:57:20,230 --> 00:57:27,005
Oh! ..the four finalists battle for
a place in the final three...

1136
00:57:27,030 --> 00:57:28,644
I'm shaking.

1137
00:57:28,669 --> 00:57:34,445
...and face their most daunting
challenge yet — Chef's Table...

1138
00:57:34,470 --> 00:57:38,394
Nice. ..under the guidance
of world-renowned chef

1139
00:57:38,419 --> 00:57:40,445
Gordon Ramsay.

1140
00:57:40,470 --> 00:57:43,485
The wheels have come off.
Let's get some energy in here.