1 00:00:02,190 --> 00:00:05,030 Knockout Week continues on MasterChef. 2 00:00:06,390 --> 00:00:09,150 After five weeks of intense competition... 3 00:00:09,190 --> 00:00:11,550 Sorry. Whoa! 4 00:00:11,590 --> 00:00:15,350 ..58 home cooks have been whittled down to the best 16. 5 00:00:16,470 --> 00:00:19,550 I feel like my body is here, but my brain is elsewhere. 6 00:00:19,590 --> 00:00:21,550 It just feels like a dream at the minute. 7 00:00:23,310 --> 00:00:27,670 If you want to be the best, you have to compete against the best. 8 00:00:27,710 --> 00:00:30,150 I want to go all the way. 9 00:00:30,190 --> 00:00:32,950 I just don't think there's any room for errors now. 10 00:00:32,990 --> 00:00:35,950 So everything needs to be done and nailed. 11 00:00:37,550 --> 00:00:40,750 It's really daunting because people are going home 12 00:00:40,790 --> 00:00:43,670 and I just really don't want to be one of them. 13 00:00:43,710 --> 00:00:47,310 Last time, the first group of eight returned, 14 00:00:47,350 --> 00:00:50,030 and Lee, Aaron and Vera 15 00:00:50,070 --> 00:00:52,670 were knocked out of the competition. 16 00:00:52,710 --> 00:00:57,270 Tonight, it's the turn of the second group, who will also cook off 17 00:00:57,310 --> 00:01:00,950 for their chance to work in their first professional kitchen. 18 00:01:00,990 --> 00:01:03,830 We need to push now and be focused, OK? 19 00:01:03,870 --> 00:01:05,310 This is about cooking 20 00:01:05,350 --> 00:01:07,550 like you want to win the competition. 21 00:01:07,590 --> 00:01:09,870 It's time to sizzle. It's time to fry. 22 00:01:09,910 --> 00:01:11,910 And it's time for it to boil over. 23 00:01:32,830 --> 00:01:33,990 Welcome back, all of you. 24 00:01:34,030 --> 00:01:36,750 And congratulations for making it through to the last 16, 25 00:01:36,790 --> 00:01:39,590 making it through to Knockout Week. 26 00:01:39,630 --> 00:01:43,470 Eight of you in here right now. At the end of today, 27 00:01:43,510 --> 00:01:46,070 we will have just five. 28 00:01:46,110 --> 00:01:49,270 Three of you will be leaving the competition. 29 00:01:51,310 --> 00:01:56,310 This is a good old-fashioned MasterChef invention test. 30 00:01:57,590 --> 00:02:01,950 We have opened up a larder, and we have packed it full 31 00:02:01,990 --> 00:02:03,950 of incredible ingredients. 32 00:02:03,990 --> 00:02:06,950 Meat, fish, poultry, fruit, 33 00:02:06,990 --> 00:02:10,430 vegetables, tofu, jackfruit. 34 00:02:10,470 --> 00:02:14,150 Anything you want to make something truly delicious. 35 00:02:15,430 --> 00:02:19,350 Your dish could be sweet or it could be savoury. 36 00:02:19,390 --> 00:02:21,950 All we ask is that it's delicious. 37 00:02:24,150 --> 00:02:27,870 90 minutes to be at your absolute best. 38 00:02:27,910 --> 00:02:29,390 Off you go. 39 00:02:37,350 --> 00:02:42,150 I just have too many things going on in my head right now. 40 00:02:42,190 --> 00:02:43,710 We've got to be on our A-game today. 41 00:02:43,750 --> 00:02:46,030 I mean, it's definitely going to come from the heart with me 42 00:02:46,070 --> 00:02:47,430 today with this one. 43 00:02:49,310 --> 00:02:51,390 A bit overwhelmed. There's a lot of choice. 44 00:02:51,430 --> 00:02:54,310 So I'm just going to see...see how it goes. 45 00:02:58,470 --> 00:03:02,670 Olivia, a bartender from Birmingham, is cool as a cucumber. 46 00:03:03,750 --> 00:03:04,710 Oh! 47 00:03:06,070 --> 00:03:07,110 It's fine. 48 00:03:07,150 --> 00:03:10,270 Olivia is very young, and she hasn't yet cemented a style, 49 00:03:10,310 --> 00:03:13,630 but her cooking influences come from all over the world. 50 00:03:16,230 --> 00:03:18,390 Being one of the youngest, it's a bit intimidating, 51 00:03:18,430 --> 00:03:20,190 but I know I'm good. 52 00:03:20,230 --> 00:03:23,310 {\an8}I just hope I can, you know, be amongst them. 53 00:03:25,710 --> 00:03:28,750 How did you feel when you found out it was an invention test? 54 00:03:28,790 --> 00:03:30,830 My trousers were soiled. 55 00:03:30,870 --> 00:03:32,190 You could say that. 56 00:03:33,430 --> 00:03:36,350 Olivia's dish today was born out of an aubergine. 57 00:03:36,390 --> 00:03:38,150 Baba ghanoush - flavour of the Middle East. 58 00:03:38,190 --> 00:03:39,830 Absolutely wonderful. 59 00:03:39,870 --> 00:03:43,070 I feel like as long as I've got aubergine, life is OK. 60 00:03:44,390 --> 00:03:47,310 Then with that, a piece of lamb neck, which she's going to roast. 61 00:03:47,350 --> 00:03:51,190 But it should be pink or it should be well done. 62 00:03:51,230 --> 00:03:52,830 What do you want from this competition now? 63 00:03:52,870 --> 00:03:55,070 I just want to make myself proud, 64 00:03:55,110 --> 00:03:58,110 do things that I've never done before, and hopefully cook 65 00:03:58,150 --> 00:04:00,030 a lamb neck successfully. 66 00:04:01,870 --> 00:04:04,670 She's also got some stewed plums. 67 00:04:04,710 --> 00:04:07,030 And also got crispy chickpeas. 68 00:04:07,070 --> 00:04:08,430 Now, chickpeas, plums, 69 00:04:08,470 --> 00:04:11,630 with some lamb. I'm a little bit concerned here. 70 00:04:11,670 --> 00:04:14,270 I saw the plums and I thought, "Why not chuck them on?" 71 00:04:14,310 --> 00:04:16,390 I'm hoping it'll be all right. 72 00:04:17,790 --> 00:04:20,430 Brin, our vet from Bristol. 73 00:04:20,470 --> 00:04:25,310 He loves big, banging flavours, but he has a tendency to try 74 00:04:25,350 --> 00:04:27,590 and just be a bit overambitious. 75 00:04:29,510 --> 00:04:31,270 Brin, you look remarkably relaxed. Are you? 76 00:04:31,310 --> 00:04:33,510 No, definitely not remarkably relaxed. 77 00:04:33,550 --> 00:04:35,510 But I think I've got a plan. 78 00:04:36,710 --> 00:04:41,150 Brin is doing mackerel pan-fried, mussels, but he's going to do 79 00:04:41,190 --> 00:04:44,710 a mussel sauce, and then he's going to do a tempura mussel 80 00:04:44,750 --> 00:04:46,310 on the side of that. 81 00:04:46,350 --> 00:04:50,630 We've also got a beetroot puree, a celeriac puree. 82 00:04:50,670 --> 00:04:53,830 We have a charred piece of chicory and a charred leek. 83 00:04:53,870 --> 00:04:55,550 Crispy cavolo nero. 84 00:04:55,590 --> 00:04:57,990 There's a lot going on that plate. 85 00:04:59,190 --> 00:05:00,470 The jury's out here. 86 00:05:00,510 --> 00:05:02,830 Celeriac puree with a cream sauce. 87 00:05:02,870 --> 00:05:04,670 Cream and mackerel. 88 00:05:04,710 --> 00:05:06,030 I hope this works. 89 00:05:06,070 --> 00:05:08,270 You've cooked mackerel in here before. 90 00:05:08,310 --> 00:05:11,630 Yeah, it didn't go too well, so I wanted to show 91 00:05:11,670 --> 00:05:13,350 that I can cook with it. 92 00:05:15,150 --> 00:05:18,630 {\an8}I think the standards are so high this year that if I don't try 93 00:05:18,670 --> 00:05:21,790 {\an8}and be really ambitious, I don't think I'm going to give 94 00:05:21,830 --> 00:05:24,310 myself a chance of getting through. 95 00:05:26,150 --> 00:05:27,670 20 minutes gone, everybody. 96 00:05:27,710 --> 00:05:28,790 20 minutes gone. 97 00:05:31,790 --> 00:05:35,430 Chris, our comeback contestant, is a fire-breathing circus performer 98 00:05:35,470 --> 00:05:39,070 from Oxfordshire, and he is truly creative. 99 00:05:39,110 --> 00:05:42,030 He takes basic ideas and reshapes them. 100 00:05:44,070 --> 00:05:47,550 {\an8}I'm at a point in my career where I can't fire-breathe forever. 101 00:05:47,590 --> 00:05:51,870 So if I could fuse the two of food and performance all into one kind 102 00:05:51,910 --> 00:05:54,190 of career, that would be amazing. 103 00:05:56,990 --> 00:05:58,350 Chris, an invention test. 104 00:05:58,390 --> 00:06:00,910 I mean, that's basically how you cook, isn't it? 105 00:06:00,950 --> 00:06:03,270 Yes, I think most of my dishes are an invention. 106 00:06:03,310 --> 00:06:05,110 It definitely comes from somewhere within. 107 00:06:05,150 --> 00:06:08,110 So it's a little bit of creativity going into it. 108 00:06:11,430 --> 00:06:15,510 Chris - he's doing lamb neck, which he's marinating in mustard. 109 00:06:15,550 --> 00:06:18,710 That pan-fried mustard, I hope does not burn. 110 00:06:18,750 --> 00:06:21,630 If the mustard burns, it will go bitter. 111 00:06:21,670 --> 00:06:24,030 Have you cooked a lamb neck before? No. 112 00:06:24,070 --> 00:06:27,590 Ah. But I've watched a lot of videos on it. 113 00:06:27,630 --> 00:06:29,230 CHRIS LAUGHS 114 00:06:29,270 --> 00:06:31,230 Therefore, I'm qualified, right? 115 00:06:33,870 --> 00:06:37,430 He's serving that with a chimichurri sauce, vinegar and olive oil, 116 00:06:37,470 --> 00:06:39,870 loads of different herbs, chopping them all together. 117 00:06:39,910 --> 00:06:41,670 We're going to get crispy potato. 118 00:06:41,710 --> 00:06:45,830 And then he's going to add to that a cauliflower puree. 119 00:06:45,870 --> 00:06:48,590 It's almost classic, but I don't know if it's got the real sort 120 00:06:48,630 --> 00:06:51,950 of fireworks that we're used to with Chris. 121 00:06:55,190 --> 00:06:58,390 Haddy, from Gambia, loves the flavours she grew up with, 122 00:06:58,430 --> 00:06:59,870 but she is versatile. 123 00:06:59,910 --> 00:07:03,150 Are we going to see more flavours of The Gambia, or are we going to see 124 00:07:03,190 --> 00:07:05,750 things like a mango pie or moussaka? 125 00:07:08,150 --> 00:07:11,270 Seeing the judges like my food, it just 126 00:07:11,310 --> 00:07:13,950 {\an8}boost out my confidence so much. 127 00:07:13,990 --> 00:07:17,910 {\an8}I mean, MasterChef is really helping me grow more into, like, a much 128 00:07:17,950 --> 00:07:19,950 stronger and confident woman. 129 00:07:23,430 --> 00:07:25,590 There are lots of stressed cooks in here, 130 00:07:25,630 --> 00:07:27,710 and you look completely relaxed. 131 00:07:27,750 --> 00:07:31,310 You're smiling. Just faking it. 132 00:07:31,350 --> 00:07:34,910 Well, I've been practising a lot, and obviously I come 133 00:07:34,950 --> 00:07:38,150 here to make Gambian dishes, but today I'm just going to switch it 134 00:07:38,190 --> 00:07:40,070 and show off that I can do more things, 135 00:07:40,110 --> 00:07:41,750 not only Gambian dishes. 136 00:07:44,910 --> 00:07:48,110 We have got ourselves a piece of salmon, which she's poached in 137 00:07:48,150 --> 00:07:49,790 white wine. Poaching it in white wine, 138 00:07:49,830 --> 00:07:52,030 it could make it go a little bit tough. 139 00:07:52,070 --> 00:07:56,270 Crispy salmon skin, a mushroom puree going underneath it, 140 00:07:56,310 --> 00:07:57,910 and a fondant potato. 141 00:07:57,950 --> 00:08:01,590 Now, this could be a really lovely dish. 142 00:08:01,630 --> 00:08:06,270 So I'm happy. But I'm also a bit nervous now thinking, 143 00:08:06,310 --> 00:08:09,430 "Have I played it too safe and not done much?" 144 00:08:15,150 --> 00:08:19,070 Cliodhna, our comeback contestant, personal trainer from Lancashire. 145 00:08:19,110 --> 00:08:21,630 Cracking dish after cracking dish. 146 00:08:21,670 --> 00:08:24,270 Full of technical ability and always 147 00:08:24,310 --> 00:08:26,830 with a little flavour of Lancashire. 148 00:08:28,590 --> 00:08:30,990 {\an8}I've done what I've come back to do. I've redeemed myself. 149 00:08:31,030 --> 00:08:33,030 {\an8}I've shown that I've done better than before. 150 00:08:33,070 --> 00:08:35,950 So why not take it as far as I possibly can and maybe even take 151 00:08:35,990 --> 00:08:39,870 it to the end? We'll just...we'll just have to wait and see. 152 00:08:39,910 --> 00:08:41,670 At home, do you cook for Mum and your boyfriend? 153 00:08:41,710 --> 00:08:43,950 Since coming back on the competition, it's been nonstop. 154 00:08:43,990 --> 00:08:45,110 Everyone's been eating my food. 155 00:08:45,150 --> 00:08:48,310 Sisters have been up and been ramming it down their necks as well. 156 00:08:48,350 --> 00:08:50,190 My mum is my absolute biggest cheerleader, though, 157 00:08:50,230 --> 00:08:51,750 so she's been loving it. 158 00:08:54,430 --> 00:08:58,310 Cliodhna is cooking for us lamb neck, which is the main component 159 00:08:58,350 --> 00:09:00,350 part of a Lancashire hotpot. 160 00:09:01,910 --> 00:09:05,630 Hopefully I can cook the meat perfectly for you. 161 00:09:05,670 --> 00:09:09,830 She's serving that with some baked goat's cheese and a potato fondant. 162 00:09:09,870 --> 00:09:12,190 That's a nice little combination. 163 00:09:13,430 --> 00:09:16,390 We have the pesto and a honey and balsamic reduction. 164 00:09:16,430 --> 00:09:18,990 Both really, really strong flavours. 165 00:09:19,030 --> 00:09:20,270 That worries me. 166 00:09:24,310 --> 00:09:26,430 George. Dr George. Recently married. 167 00:09:26,470 --> 00:09:28,510 I've never seen him flustered. 168 00:09:28,550 --> 00:09:33,350 He's given us Italian dishes, Asian dishes and desserts. 169 00:09:33,390 --> 00:09:36,350 I think he's a pretty decent all-rounder. 170 00:09:39,390 --> 00:09:42,070 The invention test - does that hold fear for you? 171 00:09:42,110 --> 00:09:44,430 My wife has been testing me with invention tests over the last 172 00:09:44,470 --> 00:09:47,670 few weeks and I made some lovely food. 173 00:09:47,710 --> 00:09:49,110 Her words, not mine. 174 00:09:49,150 --> 00:09:51,670 We've only been married for a month, so we're really testing 175 00:09:51,710 --> 00:09:53,310 the marriage out straight away. 176 00:09:57,270 --> 00:09:58,950 George is really going for it. 177 00:09:58,990 --> 00:10:00,830 And he's got lots of technique on show. 178 00:10:00,870 --> 00:10:03,030 He's got a poached chicken breast. 179 00:10:03,070 --> 00:10:04,830 I hope it's cooked all the way through. 180 00:10:04,870 --> 00:10:08,550 Crispy skin, pommes Anna, slices of potatoes. 181 00:10:08,590 --> 00:10:11,470 Crispy on the outside, soft on the inside. 182 00:10:11,510 --> 00:10:14,630 All served together with a side of butter sauce. 183 00:10:14,670 --> 00:10:16,750 I hope the whole thing's not too greasy. 184 00:10:18,750 --> 00:10:22,310 {\an8}I do like competition. Very competitive, whatever it comes to, 185 00:10:22,350 --> 00:10:24,670 {\an8}board games, cooking, you name it, I am. 186 00:10:24,710 --> 00:10:27,070 So I've got my game face on today. 187 00:10:32,030 --> 00:10:35,310 Dinta is one of two doctors in this group of eight. 188 00:10:35,350 --> 00:10:40,630 She is a vegetarian who understands the flavours of India, and she also 189 00:10:40,670 --> 00:10:42,350 likes the techniques of Italy. 190 00:10:42,390 --> 00:10:43,870 She is a fusion cook. 191 00:10:45,710 --> 00:10:47,390 I'm very much a planner. 192 00:10:49,230 --> 00:10:52,070 {\an8}And when I got the brief that this was going to be an invention 193 00:10:52,110 --> 00:10:55,910 {\an8}challenge, I literally froze and thought, "Ah!" 194 00:10:55,950 --> 00:10:58,310 It's like my worst nightmare. 195 00:10:58,350 --> 00:10:59,950 It's the unknown. 196 00:11:02,830 --> 00:11:06,470 Is this hard, juggling this and homework with being a doctor? 197 00:11:06,510 --> 00:11:08,710 It's really weird. I go in and I do my clinics 198 00:11:08,750 --> 00:11:10,350 and then in between my break, 199 00:11:10,390 --> 00:11:12,830 so at lunch time, like, looking up recipes, like, "Right, back to 200 00:11:12,870 --> 00:11:15,350 "clinic again. Right, back to recipe again." 201 00:11:15,390 --> 00:11:16,710 SHE LAUGHS 202 00:11:18,390 --> 00:11:20,870 Dinta's making for us dessert. 203 00:11:20,910 --> 00:11:24,390 You've got a rich chocolate tart filling with a dry short 204 00:11:24,430 --> 00:11:26,550 pastry sweet outside. 205 00:11:26,590 --> 00:11:29,790 Now, that's going to make your mouth dry and be very, very rich. 206 00:11:29,830 --> 00:11:33,310 Serving the whole thing with a berry coulis. Caramel is there 207 00:11:33,350 --> 00:11:36,750 as a garnish, nice and sweet and sugary, showing some skill. 208 00:11:38,550 --> 00:11:42,550 For me right now, this is crying out for a good amount of cream. 209 00:11:42,590 --> 00:11:44,630 Seems like it needs moisture. 210 00:11:50,230 --> 00:11:54,110 Hope, a project director from Milton Keynes. 211 00:11:54,150 --> 00:11:56,630 And she's shown herself to be really creative. 212 00:11:56,670 --> 00:12:00,510 She goes the extra mile. So much so, she makes her own plates. 213 00:12:00,550 --> 00:12:04,430 And she even made her own lunchbox for that last round. 214 00:12:06,230 --> 00:12:09,870 My game plan today in the invention test is to go in 215 00:12:09,910 --> 00:12:14,070 {\an8}with something in mind that I can adapt to whatever's given to me, 216 00:12:14,110 --> 00:12:16,350 and I hope that will be the key to my success. 217 00:12:18,310 --> 00:12:19,950 Doing choux craquelin... 218 00:12:19,990 --> 00:12:22,110 The first batch hasn't gone particularly correct. 219 00:12:22,150 --> 00:12:24,830 So I'm hoping the next batch will be fine. 220 00:12:24,870 --> 00:12:26,950 ..with a pineapple coulis 221 00:12:26,990 --> 00:12:30,230 and ice cream, and an oil as well. 222 00:12:30,270 --> 00:12:33,230 What flavour ice cream? It's lime ice cream. 223 00:12:33,270 --> 00:12:36,510 The craquelin - that's like pastry with a kind of tiger skin 224 00:12:36,550 --> 00:12:37,710 across the top. That's right. 225 00:12:37,750 --> 00:12:40,110 Knowing that we had an invention challenge, I knew that I needed 226 00:12:40,150 --> 00:12:43,150 to have vessels that could carry any flavour. 227 00:12:43,190 --> 00:12:45,150 And choux craquelin does that. 228 00:12:45,190 --> 00:12:46,870 This sounds great. Fingers crossed. 229 00:12:46,910 --> 00:12:48,190 Thank you, Gregg. 230 00:12:50,910 --> 00:12:54,510 Hope's ambitions are set around a choux pastry with a crust 231 00:12:54,550 --> 00:12:56,750 across the top. 232 00:12:56,790 --> 00:13:01,070 And as it bakes, it almost opens up like a tiger bread roll. 233 00:13:01,110 --> 00:13:04,590 But the choux pastry first has to rise. 234 00:13:04,630 --> 00:13:07,110 My choux - second choux - hasn't gone to plan. 235 00:13:07,150 --> 00:13:09,350 They're still really flat. 236 00:13:09,390 --> 00:13:10,390 Um... 237 00:13:10,430 --> 00:13:11,790 But right now, Hope's made 238 00:13:11,830 --> 00:13:15,070 two batches of choux pastry, and both of them haven't risen. 239 00:13:15,110 --> 00:13:18,550 They'll know that it's not right, but hopefully I can serve something. 240 00:13:22,070 --> 00:13:24,830 Three minutes. Three minutes, guys! 241 00:13:24,870 --> 00:13:27,870 Come on. This is a big cook-off. Three minutes. 242 00:13:27,910 --> 00:13:30,390 I need to hope and pray that it's cooked. 243 00:13:32,710 --> 00:13:33,790 Thank God! 244 00:13:33,830 --> 00:13:35,310 SHE LAUGHS 245 00:13:38,910 --> 00:13:42,910 I don't necessarily feel fully happy about it, but I think it's there. 246 00:13:46,190 --> 00:13:48,510 He made me nervous then by going, "Oh!" 247 00:13:51,070 --> 00:13:52,990 30 seconds. Come on! 248 00:13:53,030 --> 00:13:54,990 What are you doing?! Come on. Come on. 249 00:14:01,350 --> 00:14:02,750 That's it! Stop. 250 00:14:02,790 --> 00:14:03,950 Time's up. 251 00:14:05,710 --> 00:14:09,190 I do this all the time and it never turns out like this. 252 00:14:15,790 --> 00:14:18,310 Brin, if you wouldn't mind, please. 253 00:14:21,030 --> 00:14:25,670 Veterinary surgeon Brin has made grilled mackerel on a celeriac 254 00:14:25,710 --> 00:14:29,590 puree, served with tempura mussels, 255 00:14:29,630 --> 00:14:34,470 beetroot puree, burnt-leek-emulsion-stuffed shallot, 256 00:14:34,510 --> 00:14:38,870 pickled beetroot, orange cured mackerel and a mussel 257 00:14:38,910 --> 00:14:41,870 and white wine sauce split with chive oil. 258 00:14:49,310 --> 00:14:50,670 It's an unusual dish. 259 00:14:50,710 --> 00:14:53,230 It's definitely an invention test, but it all somehow 260 00:14:53,270 --> 00:14:54,910 or another works together. 261 00:14:54,950 --> 00:14:57,230 I like your mackerel-beetroot combination. 262 00:14:57,270 --> 00:14:58,550 Your mackerel's cooked beautifully. 263 00:14:58,590 --> 00:15:00,550 I even like the earthiness of the celeriac. 264 00:15:00,590 --> 00:15:03,350 It's lovely and smooth. I think that's really, really good. 265 00:15:03,390 --> 00:15:05,950 That shallot with those deep-fried mussels, 266 00:15:05,990 --> 00:15:09,550 I'd eat a bucket full of them. I like it, Brin. 267 00:15:09,590 --> 00:15:12,150 I'm impressed by your amount of work. And that sauce, 268 00:15:12,190 --> 00:15:15,710 it's creamy and it's rich and there's a slight sweetness to it. 269 00:15:15,750 --> 00:15:17,270 Puree's really well made. 270 00:15:17,310 --> 00:15:21,470 Thank you. Now, I'm not a huge fan of fruit and fish at all, 271 00:15:21,510 --> 00:15:23,190 but you've turned me. 272 00:15:26,750 --> 00:15:29,350 I think it would have been hard for me to do any more than I did 273 00:15:29,390 --> 00:15:32,670 today, and I'm really proud of myself for that. 274 00:15:34,990 --> 00:15:39,110 Bartender Olivia's dish is pan-seared lamb neck 275 00:15:39,150 --> 00:15:41,030 served with baba ghanoush, 276 00:15:41,070 --> 00:15:44,390 roasted plums, crispy chickpeas, 277 00:15:44,430 --> 00:15:47,230 pomegranate seeds, toasted nuts 278 00:15:47,270 --> 00:15:49,150 and a parsley and mint oil. 279 00:15:54,990 --> 00:15:56,310 Nice lamb cookery. Well done. 280 00:15:56,350 --> 00:15:58,150 It's pink and it's juicy. 281 00:15:58,190 --> 00:15:59,230 Very, very good. 282 00:15:59,270 --> 00:16:01,590 The most controversial part, which is the plum and the lamb, 283 00:16:01,630 --> 00:16:05,230 I actually really like. Plum has got a slight sourness to it, 284 00:16:05,270 --> 00:16:06,990 a little bit of sweetness to it. 285 00:16:07,030 --> 00:16:09,230 I'm not a fan of the fried chickpeas. 286 00:16:09,270 --> 00:16:12,550 Slightly oily, crunch...is not for me. 287 00:16:13,750 --> 00:16:16,830 Baba ghanoush, for me, needs to be more aubergine than tahini. 288 00:16:16,870 --> 00:16:19,590 And we don't get that flavour of the aubergine. 289 00:16:19,630 --> 00:16:21,790 But the surprise, of course, is the lamb and the plums. 290 00:16:21,830 --> 00:16:23,350 They do work together. 291 00:16:25,990 --> 00:16:28,830 I have mixed feelings at the minute. 292 00:16:28,870 --> 00:16:33,390 There was some positive feedback and some negative. 293 00:16:33,430 --> 00:16:35,230 But what can you do now? 294 00:16:35,270 --> 00:16:37,950 It's done. I can't...can't turn back time. 295 00:16:39,910 --> 00:16:43,230 Full-time mum Haddy has served poached salmon 296 00:16:43,270 --> 00:16:45,590 on a mushroom cream puree, 297 00:16:45,630 --> 00:16:50,430 topped with samphire and crispy salmon skin with fondant potatoes 298 00:16:50,470 --> 00:16:52,950 and a mushroom veloute sauce. 299 00:16:59,670 --> 00:17:04,110 The fish itself is overcooked, and it's a little bit dry. 300 00:17:04,150 --> 00:17:08,390 The mushroom puree, with a piece of salmon, I'm finding a bit unusual 301 00:17:08,430 --> 00:17:12,910 because the mushroom is so dense and so woody. But the potato 302 00:17:12,950 --> 00:17:15,270 is good, and the veloute is nicely made. 303 00:17:15,310 --> 00:17:18,190 Thank you. That crispy skin is fantastic. 304 00:17:18,230 --> 00:17:21,110 Your puree is smooth and creamy. 305 00:17:21,150 --> 00:17:23,110 My issue is the fish. 306 00:17:23,150 --> 00:17:24,790 It is overcooked. 307 00:17:24,830 --> 00:17:28,670 I would prefer mine to be cooked more gently than that. 308 00:17:28,710 --> 00:17:29,670 OK. 309 00:17:31,070 --> 00:17:33,550 I thought it went to plan. 310 00:17:33,590 --> 00:17:38,390 It's a bit concerning for me that my star of the dish is overcooked. 311 00:17:40,190 --> 00:17:44,950 Circus performer Chris has cooked lamb neck, topped with chimichurri 312 00:17:44,990 --> 00:17:50,310 herb sauce and carrots, charred shallots, crispy potatoes 313 00:17:50,350 --> 00:17:52,230 and a cauliflower puree. 314 00:17:59,070 --> 00:18:00,590 Lamb cooked really, really well. 315 00:18:00,630 --> 00:18:03,070 Crispy fat across the top of that lamb neck. 316 00:18:03,110 --> 00:18:05,990 The herb sauce across the top giving vibrancy. 317 00:18:06,030 --> 00:18:07,910 Carrots soft as well. 318 00:18:07,950 --> 00:18:09,670 The cauliflower puree. 319 00:18:09,710 --> 00:18:11,510 You've really creamed it down, but it doesn't have any 320 00:18:11,550 --> 00:18:13,270 seasoning in it. 321 00:18:13,310 --> 00:18:15,710 But your cooking's sound. 322 00:18:15,750 --> 00:18:17,910 Those shallots, really sweet with fennel seeds, 323 00:18:17,950 --> 00:18:19,750 are absolutely delicious. 324 00:18:19,790 --> 00:18:21,870 The cookery of your potatoes and your puree is perfect. 325 00:18:21,910 --> 00:18:23,430 Just use a sprinkle of salt. 326 00:18:25,710 --> 00:18:28,990 I'm just not a hugely salty person. 327 00:18:29,030 --> 00:18:32,990 I don't like the taste of salt too much, so I resist putting 328 00:18:33,030 --> 00:18:35,030 it in at home. 329 00:18:35,070 --> 00:18:38,950 Personal trainer Cliodhna's dish is roasted lamb neck 330 00:18:38,990 --> 00:18:42,990 with goat's cheese, mint and Parmesan pesto, 331 00:18:43,030 --> 00:18:45,230 fondant potato, 332 00:18:45,270 --> 00:18:48,830 caramelised shallots and a balsamic and honey reduction. 333 00:18:55,670 --> 00:18:58,910 The lamb is cooked nicely, brown and pink, 334 00:18:58,950 --> 00:19:01,710 and you've seasoned it very, very well. 335 00:19:01,750 --> 00:19:05,590 You've got very, very salty cheese, and quite a strong, again, 336 00:19:05,630 --> 00:19:08,670 seasoned herb there. 337 00:19:08,710 --> 00:19:11,430 That sweetness of balsamic and honey is perfect 338 00:19:11,470 --> 00:19:13,830 against the saltiness of the cheese and the herbs. 339 00:19:13,870 --> 00:19:15,710 I really, really like it. 340 00:19:15,750 --> 00:19:19,590 Goat's cheese, mint, lamb, balsamic and honey, 341 00:19:19,630 --> 00:19:21,230 I think, was a really big gamble. 342 00:19:21,270 --> 00:19:23,630 I think you've played your cards really well. 343 00:19:23,670 --> 00:19:26,190 Oh, thank God. I think it's very, very good indeed. 344 00:19:26,230 --> 00:19:28,110 Invention test - good dish. 345 00:19:31,270 --> 00:19:34,590 I'm feeling good. I had some good feedback. 346 00:19:34,630 --> 00:19:37,230 I'm really proud of how I've done and how it's turned out. 347 00:19:39,030 --> 00:19:43,350 Dr George has served poached chicken topped with crispy chicken 348 00:19:43,390 --> 00:19:46,310 skin, pommes Anna, 349 00:19:46,350 --> 00:19:51,150 braised carrot, carrot puree and a cider sauce. 350 00:19:51,190 --> 00:19:53,270 Is the carrot puree supposed to be found 351 00:19:53,310 --> 00:19:56,350 under a microscope? Is this it under there? 352 00:20:03,870 --> 00:20:07,670 Chicken's cooked nicely, but I would like to see that chicken 353 00:20:07,710 --> 00:20:10,070 breast cut down. It's bulky. 354 00:20:10,110 --> 00:20:11,990 Yeah. Love the pommes Anna. 355 00:20:12,030 --> 00:20:13,950 Crispy on the top, not greasy. 356 00:20:13,990 --> 00:20:15,230 Lots of seasoning. 357 00:20:15,270 --> 00:20:17,670 The sauce - I love the sweet sharpness of it. 358 00:20:17,710 --> 00:20:20,470 But I'd like it a little bit thicker. 359 00:20:20,510 --> 00:20:23,830 You've done a lot of work here. You took a whole chicken, you boned 360 00:20:23,870 --> 00:20:27,270 out the chicken, you used the skin, you're showing off a bit of style. 361 00:20:27,310 --> 00:20:29,110 I think it's delicious. 362 00:20:31,150 --> 00:20:35,630 I think there were a lot of positive comments, but you've got to put 363 00:20:35,670 --> 00:20:38,510 a really good plate of food up there to get through. 364 00:20:38,550 --> 00:20:39,550 So... 365 00:20:41,070 --> 00:20:43,710 ..I don't know. I'm not sure if I've done enough. 366 00:20:44,990 --> 00:20:49,710 GP Dinta has made a chocolate and cinnamon ganache tart 367 00:20:49,750 --> 00:20:51,910 topped with a sugar spiral, 368 00:20:51,950 --> 00:20:54,150 served with a mixed berry compote. 369 00:20:59,830 --> 00:21:02,190 That pastry is really good. Ganache is really good. 370 00:21:02,230 --> 00:21:03,710 Your sugar work is light. 371 00:21:03,750 --> 00:21:05,190 I mean, it's a perfect colour. 372 00:21:05,230 --> 00:21:08,230 Looks great, tastes great. Showing really good touch. 373 00:21:08,270 --> 00:21:11,190 Your berry coulis mixture, for me, doesn't quite work 374 00:21:11,230 --> 00:21:15,270 with your chocolate tart. That needs cream, because you've got no respite 375 00:21:15,310 --> 00:21:16,590 from the richness of the dish. 376 00:21:16,630 --> 00:21:18,990 But I'm really impressed by the work. 377 00:21:21,190 --> 00:21:23,670 I think I'm disheartened because I should have served 378 00:21:23,710 --> 00:21:25,590 the cream and I didn't it. 379 00:21:25,630 --> 00:21:28,270 So here we are. 380 00:21:28,310 --> 00:21:32,430 Digital project director Hope has attempted a choux craquelin 381 00:21:32,470 --> 00:21:36,830 filled with pineapple and cream, with a pineapple coulis, 382 00:21:36,870 --> 00:21:39,270 thyme oil and crumb, 383 00:21:39,310 --> 00:21:41,310 and a lime zest ice cream. 384 00:21:48,630 --> 00:21:52,310 You know that your choux pastry hasn't worked. 385 00:21:52,350 --> 00:21:55,270 The inside of that bun is still a little bit dense and a bit 386 00:21:55,310 --> 00:21:56,630 sort of doughy in the middle. 387 00:21:56,670 --> 00:21:58,510 The craquelin across the top, 388 00:21:58,550 --> 00:22:01,270 it adds a sort of sugary top, but it also adds weight 389 00:22:01,310 --> 00:22:02,510 to your choux pastry. 390 00:22:02,550 --> 00:22:05,550 So if your choux pastry is not going to rise very much, 391 00:22:05,590 --> 00:22:08,030 it holds it down even more. 392 00:22:08,070 --> 00:22:09,350 Your lime ice cream, 393 00:22:09,390 --> 00:22:12,990 I love the flavour of it, but it's grainy. 394 00:22:13,030 --> 00:22:15,670 I really like the pineapple, the thyme. 395 00:22:15,710 --> 00:22:18,430 I really like the introduction of thyme into the crumb 396 00:22:18,470 --> 00:22:20,510 and into the pineapple. 397 00:22:20,550 --> 00:22:23,310 Choux bun... It isn't exactly what you wanted, unfortunately. 398 00:22:26,870 --> 00:22:31,070 I've done choux so many times before 399 00:22:31,110 --> 00:22:34,630 and it's never been that flat. 400 00:22:34,670 --> 00:22:40,270 So I'm really gutted that my cooking wasn't up to par. 401 00:22:44,910 --> 00:22:49,110 On the whole, I thought the standard was amazing, and there are a couple 402 00:22:49,150 --> 00:22:51,950 of star cooks in the room, I feel. 403 00:22:51,990 --> 00:22:56,790 And the first person, for me, who absolutely nailed it was Brin. 404 00:22:56,830 --> 00:22:58,710 Huge amount of technique on display. 405 00:22:58,750 --> 00:23:00,150 I liked his fish cookery. 406 00:23:00,190 --> 00:23:02,430 Really liked his sauce. 407 00:23:02,470 --> 00:23:04,550 I thought Brin was exceptional. 408 00:23:04,590 --> 00:23:06,630 Cliodhna's lamb, I thought, was brilliant. 409 00:23:06,670 --> 00:23:08,190 She cooked it really, really well. 410 00:23:08,230 --> 00:23:10,070 She made a great fondant potato. 411 00:23:10,110 --> 00:23:11,550 It was a really good dish. 412 00:23:11,590 --> 00:23:14,110 It was good. John, I loved eating it. 413 00:23:14,150 --> 00:23:16,710 Brin and Cliodhna are through to the next round. 414 00:23:16,750 --> 00:23:20,070 We've now got the other six to talk about. 415 00:23:20,110 --> 00:23:23,110 George had a really simple-looking dish, but I like that. 416 00:23:23,150 --> 00:23:25,470 But that chicken should have been trimmed down. 417 00:23:25,510 --> 00:23:27,870 He demonstrated skill. Took the chicken apart, 418 00:23:27,910 --> 00:23:29,750 he made the skin crispy. 419 00:23:29,790 --> 00:23:32,270 He did the carrots in two different ways. 420 00:23:32,310 --> 00:23:35,390 However, there should be more of that puree. 421 00:23:35,430 --> 00:23:37,510 Olivia cooked that lamb really nicely. 422 00:23:37,550 --> 00:23:41,230 And the plum, I thought, was a really nice addition. But the crispy 423 00:23:41,270 --> 00:23:44,510 chickpeas on the side, a little bit bitter, and that baba ghanoush 424 00:23:44,550 --> 00:23:46,590 didn't taste of aubergine. 425 00:23:46,630 --> 00:23:48,510 Chris' dish, I think, for an invention test 426 00:23:48,550 --> 00:23:49,750 was really, really clever. 427 00:23:49,790 --> 00:23:52,270 Piece of lamb, herby sauce across the top. 428 00:23:52,310 --> 00:23:56,030 Really good. If he had a fault at all, that was a lack of seasoning 429 00:23:56,070 --> 00:23:58,870 on the puree and the potatoes. 430 00:23:58,910 --> 00:24:02,390 Haddy made a lovely puree, those potatoes, they were so soft 431 00:24:02,430 --> 00:24:03,670 they were like butter. 432 00:24:03,710 --> 00:24:06,550 But the fish itself was overcooked. 433 00:24:06,590 --> 00:24:08,510 Hope, I think, was really, really ambitious. 434 00:24:08,550 --> 00:24:12,190 But the big problem was that that choux pastry bun didn't work, 435 00:24:12,230 --> 00:24:14,270 and her ice cream was grainy. 436 00:24:15,350 --> 00:24:18,710 Dinta made for us a perfect tart case and inside a ganache, 437 00:24:18,750 --> 00:24:20,950 which was really rich, but there was no relief 438 00:24:20,990 --> 00:24:22,310 from that chocolate at all. 439 00:24:22,350 --> 00:24:23,990 Really loved the sugar work. 440 00:24:24,030 --> 00:24:26,630 I just thought it was clever, clever work. 441 00:24:27,830 --> 00:24:29,950 Putting a lot of heart, a lot of emotion, and a lot 442 00:24:29,990 --> 00:24:32,270 of time into it. 443 00:24:32,310 --> 00:24:35,230 Going home now will really break my heart. 444 00:24:36,510 --> 00:24:38,030 There are some great cooks in there. 445 00:24:38,070 --> 00:24:40,150 I think it'll be a close call today. 446 00:24:41,670 --> 00:24:45,590 I am in really risky territory right now. 447 00:24:45,630 --> 00:24:48,670 I hope the outcome is what I want it to be. 448 00:25:01,710 --> 00:25:05,790 Well done. You know, there is not a bad cook in this room. 449 00:25:07,030 --> 00:25:08,430 That was brilliant. 450 00:25:08,470 --> 00:25:11,070 And this was a really tough job to judge. 451 00:25:14,270 --> 00:25:17,270 As we said at the start of this, we only have five places 452 00:25:17,310 --> 00:25:18,950 in the next round. 453 00:25:18,990 --> 00:25:22,670 That does mean that three of you will be leaving us. 454 00:25:24,710 --> 00:25:26,870 The first person leaving us is... 455 00:25:32,550 --> 00:25:33,950 ..Hope. 456 00:25:37,630 --> 00:25:40,190 Thank you so much for the opportunity. Thanks for everything. 457 00:25:40,230 --> 00:25:41,590 BRIN:I'll see you out there. Well done. 458 00:25:45,190 --> 00:25:47,230 The second person leaving us... 459 00:25:51,630 --> 00:25:53,030 ..is Olivia. 460 00:25:54,990 --> 00:25:57,310 Olivia, thanks so much. Sad to see you go. 461 00:25:57,350 --> 00:25:58,590 Thank you. Thanks so much. 462 00:26:01,790 --> 00:26:03,870 The last person leaving us is... 463 00:26:09,110 --> 00:26:10,470 ..is Haddy. 464 00:26:13,150 --> 00:26:15,510 Haddy, thanks so much. Thank you, Haddy. Thank you. 465 00:26:15,550 --> 00:26:16,830 Thank you. 466 00:26:20,670 --> 00:26:24,750 I didn't want the journey to end so soon, but I came here 467 00:26:24,790 --> 00:26:27,230 to showcase my Gambian cooking. 468 00:26:27,270 --> 00:26:30,750 And I believe I've done that, because the only dishes 469 00:26:30,790 --> 00:26:33,550 that let me down are the non-Gambian dishes. 470 00:26:36,390 --> 00:26:38,390 OLIVIA:I'm a bit sad to be going home, to be honest. 471 00:26:38,430 --> 00:26:41,030 I don't know if you can tell. 472 00:26:41,070 --> 00:26:42,990 But I've made it this far 473 00:26:43,030 --> 00:26:44,710 and I need to be grateful about that. 474 00:26:47,230 --> 00:26:49,550 HOPE:It's so upsetting go home. 475 00:26:49,590 --> 00:26:51,910 It's been a great experience. 476 00:26:51,950 --> 00:26:55,790 I've really enjoyed my time here and I just could have wished 477 00:26:55,830 --> 00:26:57,790 it would have lasted longer. 478 00:27:02,990 --> 00:27:04,150 Well done, you five. 479 00:27:04,190 --> 00:27:06,910 You can afford yourselves a small celebration. 480 00:27:06,950 --> 00:27:10,030 You are now going to need every single ounce 481 00:27:10,070 --> 00:27:12,950 of energy and concentration. 482 00:27:12,990 --> 00:27:15,630 You are going in your first professional kitchen. 483 00:27:15,670 --> 00:27:18,310 You are going to be doing a lunchtime service. 484 00:27:18,350 --> 00:27:20,190 We'll see you there. 485 00:27:20,230 --> 00:27:21,350 Oh, my God! 486 00:27:21,390 --> 00:27:22,910 LAUGHTER 487 00:27:22,950 --> 00:27:25,750 This is the pinnacle point for me, tomorrow. I cannot wait. 488 00:27:25,790 --> 00:27:27,190 Well done! 489 00:27:37,270 --> 00:27:37,310 It's early morning, and the five remaining contestants 490 00:27:37,350 --> 00:27:41,750 It's early morning, and the five remaining contestants 491 00:27:41,790 --> 00:27:45,470 are about to face the intense pressure of their first professional 492 00:27:45,510 --> 00:27:48,030 restaurant service... 493 00:27:48,070 --> 00:27:52,870 ..at JOIA, located on the 14th floor of art'otel, 494 00:27:52,910 --> 00:27:56,750 overlooking London's iconic Battersea Power Station. 495 00:27:56,790 --> 00:28:01,950 Going into a kitchen is something that I never thought I'd ever do 496 00:28:01,990 --> 00:28:05,230 in my life. It's almost too good to be true. 497 00:28:07,150 --> 00:28:10,390 BRIN:It kind of symbolises what I want to do for the rest of my life. 498 00:28:10,430 --> 00:28:13,430 I want to be cooking professionally. 499 00:28:13,470 --> 00:28:15,110 GEORGE:It's a privilege. It's an honour. 500 00:28:15,150 --> 00:28:18,390 And I really hope that I can do my best and prove that I deserve 501 00:28:18,430 --> 00:28:20,390 to be there. 502 00:28:20,430 --> 00:28:23,710 In charge is head chef Jose Jara. 503 00:28:23,750 --> 00:28:27,430 Growing up in Spain, his passion for cooking was ignited at 504 00:28:27,470 --> 00:28:29,190 an early age. 505 00:28:29,230 --> 00:28:33,630 When I was a child, my uncle, he used to have a restaurant and I used 506 00:28:33,670 --> 00:28:36,030 to help him. 507 00:28:36,070 --> 00:28:41,190 Was there where I got the interest about the hospitality. 508 00:28:41,230 --> 00:28:46,590 In 2023, a collaboration with two Michelin-starred Portuguese chef 509 00:28:46,630 --> 00:28:51,710 Henrique Sa Pessoa and his shared passion for Iberian food 510 00:28:51,750 --> 00:28:56,310 resulted in the opening of JOIA, where the menu focuses on modern 511 00:28:56,350 --> 00:29:00,710 interpretations of classic Spanish and Portuguese dishes. 512 00:29:00,750 --> 00:29:02,830 Iberian food is my roots. It's my food. 513 00:29:02,870 --> 00:29:04,270 It's the food that I cook at home. 514 00:29:04,310 --> 00:29:08,390 It's the food that I really... I really love and I really feel. 515 00:29:11,110 --> 00:29:13,110 It's going to be a big challenge for them. 516 00:29:13,150 --> 00:29:16,830 It's not easy to come to a kitchen for the first time. 517 00:29:16,870 --> 00:29:19,110 It's very important for us to keep the standard. 518 00:29:23,070 --> 00:29:24,830 Hello, guys. 519 00:29:24,870 --> 00:29:28,590 You will be cooking today some of our signature dishes. 520 00:29:28,630 --> 00:29:32,830 We have a very busy service today, so it's important that you keep 521 00:29:32,870 --> 00:29:36,950 focus, to listen and to really fully understand the recipes 522 00:29:36,990 --> 00:29:38,790 and the process. 523 00:29:38,830 --> 00:29:39,910 Are you ready? 524 00:29:39,950 --> 00:29:41,470 Yeah. Follow me. 525 00:29:43,190 --> 00:29:45,910 The contestants have three hours to prepare each 526 00:29:45,950 --> 00:29:47,910 of their dishes for service. 527 00:29:49,670 --> 00:29:53,470 Dinta is responsible for a vegetarian starter of leeks 528 00:29:53,510 --> 00:29:57,030 cooked two different ways - roasted and crispy. 529 00:29:57,070 --> 00:30:01,830 They're served with rocket, roasted hazelnuts and a romesco sauce. 530 00:30:01,870 --> 00:30:05,270 So this is one of our most popular dishes. 531 00:30:05,310 --> 00:30:07,790 Are you good at multitasking? I think so. 532 00:30:07,830 --> 00:30:11,310 You will have to work very organised and quick to make sure you manage 533 00:30:11,350 --> 00:30:15,150 the timing of the crispy leeks. To warm up properly the leeks. 534 00:30:15,190 --> 00:30:17,830 Also, to warm up correctly the romesco. 535 00:30:17,870 --> 00:30:20,430 The inspiration of this dish is from Catalonia in Spain. 536 00:30:20,470 --> 00:30:22,830 It's called calcot. 537 00:30:22,870 --> 00:30:25,990 So calcot are baby leeks that we normally cook in the barbecue 538 00:30:26,030 --> 00:30:28,590 and we dip with romesco. 539 00:30:28,630 --> 00:30:30,070 We place the rocket. 540 00:30:31,910 --> 00:30:35,710 The crispy leeks on top, some roasted hazelnuts 541 00:30:35,750 --> 00:30:38,510 that you previously need to roast in the oven. 542 00:30:43,750 --> 00:30:45,030 You think you can do this? 543 00:30:45,070 --> 00:30:47,670 I think I can... I can do this. There's lots of components. 544 00:30:47,710 --> 00:30:51,150 I think there's lots of preparation to do. Good. 545 00:30:51,190 --> 00:30:53,230 So the only Spanish food I've had is tapas. 546 00:30:53,270 --> 00:30:55,150 So this is completely new to me. 547 00:30:55,190 --> 00:30:57,230 So, lots of pressure. 548 00:30:57,270 --> 00:30:59,230 SHE LAUGHS 549 00:30:59,270 --> 00:31:03,110 Dinta's first job is to prep four kilos of leeks... 550 00:31:03,150 --> 00:31:07,110 I've prepped three leeks so far, so I think we better get a move on. 551 00:31:07,150 --> 00:31:08,270 SHE LAUGHS 552 00:31:08,310 --> 00:31:10,870 ..before roasting them in a charcoal Josper oven, 553 00:31:10,910 --> 00:31:15,230 which can reach temperatures of up to 600 degrees. 554 00:31:15,270 --> 00:31:20,510 They will have to completely burn the leeks in the Josper. 555 00:31:20,550 --> 00:31:23,510 And after, they will have to peel, one by one. 556 00:31:23,550 --> 00:31:25,350 And it's a big challenge because they will have a lot 557 00:31:25,390 --> 00:31:27,070 of quantity of leeks to clean. 558 00:31:27,110 --> 00:31:28,550 It's really hot. 559 00:31:30,950 --> 00:31:33,030 Also on starters is George... 560 00:31:34,710 --> 00:31:36,590 So, got a lot of things to do. 561 00:31:36,630 --> 00:31:37,790 What fun. 562 00:31:39,310 --> 00:31:43,350 ...who is responsible for a take on the traditional Portuguese dish 563 00:31:43,390 --> 00:31:48,670 bacalhau a bras, which is a mix of salt cod, egg and potato. 564 00:31:50,870 --> 00:31:52,110 It's a very popular dish. 565 00:31:52,150 --> 00:31:54,470 It's one of our signature dishes here in JOIA, 566 00:31:54,510 --> 00:31:56,950 and it's famous dish in Portugal. 567 00:31:56,990 --> 00:31:58,470 A little bit of pressure, then. 568 00:31:58,510 --> 00:31:59,950 THEY LAUGH 569 00:32:00,990 --> 00:32:04,750 During service, George will have just minutes to perfectly cook 570 00:32:04,790 --> 00:32:08,470 batches of the salt cod and potato in an egg mix. 571 00:32:08,510 --> 00:32:11,950 The role of eggs is very important because it will give all the smooth 572 00:32:11,990 --> 00:32:14,230 to the dish. So we don't want to do a scrambled egg. 573 00:32:14,270 --> 00:32:17,790 You have to make sure to manage three or four pan at the same time. 574 00:32:17,830 --> 00:32:19,750 I need four hands. Yes. 575 00:32:19,790 --> 00:32:21,790 THEY LAUGH 576 00:32:21,830 --> 00:32:25,070 The dish is garnished with dried black olives. 577 00:32:25,110 --> 00:32:28,430 And finish with a confit egg yolk. 578 00:32:28,470 --> 00:32:32,310 The confit at around 60 degrees for ten minutes. 579 00:32:32,350 --> 00:32:34,110 Putting the egg on top, cool water on that. 580 00:32:34,150 --> 00:32:38,230 If they just break the egg, we cannot send it. 581 00:32:38,270 --> 00:32:39,750 There you have it. 582 00:32:39,790 --> 00:32:42,230 Bacalhau a bras with confit egg yolk. 583 00:32:42,270 --> 00:32:44,030 Amazing. 584 00:32:44,070 --> 00:32:45,830 Never cooked anything like this before. 585 00:32:45,870 --> 00:32:48,710 It's really stepping up from what I usually cook at home. 586 00:32:48,750 --> 00:32:51,270 So, really excited to get stuck in. 587 00:32:53,230 --> 00:32:56,270 Probably got about 80 potatoes to peel, 588 00:32:56,310 --> 00:32:59,790 so it's going to be a long morning of doing this. 589 00:33:03,310 --> 00:33:08,230 Cliodhna is in charge of the catch of the day main course, a sharing 590 00:33:08,270 --> 00:33:11,790 sea bass dish, which is also cooked in the intense heat 591 00:33:11,830 --> 00:33:13,310 of the Josper oven. 592 00:33:13,350 --> 00:33:14,630 It's a challenge to work with 593 00:33:14,670 --> 00:33:17,110 the ovens. It's very important for the fish. 594 00:33:17,150 --> 00:33:20,270 The temperature have to be high, but not too high. 595 00:33:20,310 --> 00:33:23,270 So it's going to be around 300 degrees, ideally. Yeah. 596 00:33:23,310 --> 00:33:26,830 And give around three, four minutes. Three or four minutes. 597 00:33:26,870 --> 00:33:30,550 While the fish cooks, Cliodhna must prepare a broccoli 598 00:33:30,590 --> 00:33:33,030 and piquillo pepper side. 599 00:33:33,070 --> 00:33:35,150 So as you can see, very crispy skin. 600 00:33:35,190 --> 00:33:36,750 Fish are slightly burnt on the side. 601 00:33:36,790 --> 00:33:38,510 It's OK, but it's important 602 00:33:38,550 --> 00:33:41,150 the skin need to be very, very crispy. 603 00:33:41,190 --> 00:33:42,550 At the last minute, 604 00:33:42,590 --> 00:33:47,030 she must warm up a traditional sauce from Bilbao made with chilli. 605 00:33:50,950 --> 00:33:53,390 There are a lot of things going on on this dish. 606 00:33:53,430 --> 00:33:55,150 The hardest thing of cooking the fish 607 00:33:55,190 --> 00:33:57,830 is that Josper. OK? So don't overcook the fish. 608 00:33:57,870 --> 00:33:59,910 Perfect. 609 00:33:59,950 --> 00:34:02,510 I feel like I've got a lot of skill involved in my dish. 610 00:34:02,550 --> 00:34:05,230 Controlling the Josper, which I've never even heard of before 611 00:34:05,270 --> 00:34:07,230 I've set foot in the kitchen today. 612 00:34:07,270 --> 00:34:09,550 But I'm going to try my best, give it my all anyway. 613 00:34:12,070 --> 00:34:13,910 LAUGHTER Sorry! 614 00:34:16,390 --> 00:34:19,510 I went pollock fishing with my auntie in St Ives 615 00:34:19,550 --> 00:34:21,710 and googled how to fillet a fish, 616 00:34:21,750 --> 00:34:25,110 and that was how I got the knowledge to do this. 617 00:34:27,910 --> 00:34:32,310 Chris is on the meat main course, deboning 12 racks of pork 618 00:34:32,350 --> 00:34:35,870 which have been sous-vide for 24 hours. 619 00:34:35,910 --> 00:34:39,590 I've spent my whole career performing as a fire-breathing pig, 620 00:34:39,630 --> 00:34:43,350 so to be prepping it is the dream in this restaurant. 621 00:34:45,070 --> 00:34:49,270 Hi, Chris. So you're going to be in charge of suckling pig. 622 00:34:49,310 --> 00:34:52,910 This is one of my favourite dishes here - is lovely. To roast the whole 623 00:34:52,950 --> 00:34:56,870 suckling pig in Spain and Portugal is something very traditional. 624 00:34:58,670 --> 00:35:03,590 You will have to cook until the skin becomes very crispy and this colour. 625 00:35:03,630 --> 00:35:05,950 Chris will need to keep on top of orders 626 00:35:05,990 --> 00:35:08,350 because the pork cooks slowly. 627 00:35:08,390 --> 00:35:10,070 To make the skin very crispy, 628 00:35:10,110 --> 00:35:12,950 it's going to take you around 25 minutes, more or less. 629 00:35:12,990 --> 00:35:14,430 OK, it takes a long time. 630 00:35:15,750 --> 00:35:18,470 It's served with a spinach puree... 631 00:35:18,510 --> 00:35:20,830 If you heat too much, it's going to split. 632 00:35:20,870 --> 00:35:22,670 ..and black pepper sauce. 633 00:35:24,030 --> 00:35:26,830 OK, Chris, there you have it. Our suckling pig. 634 00:35:28,110 --> 00:35:29,910 Great. It looks absolutely amazing. 635 00:35:29,950 --> 00:35:32,630 I can't wait to plate that food. 636 00:35:32,670 --> 00:35:35,470 I know that is a prized delicacy. 637 00:35:35,510 --> 00:35:37,630 So to be handed that to cook, 638 00:35:37,670 --> 00:35:39,710 yeah, got to do it right. 639 00:35:42,310 --> 00:35:45,710 Probably one of the busiest dishes in prep. 640 00:35:45,750 --> 00:35:48,750 They need to work very quickly. 641 00:35:48,790 --> 00:35:53,830 This is quite a time-consuming job, so need to get quick with this one. 642 00:35:55,070 --> 00:35:57,630 For the first time in the competition, Brin 643 00:35:57,670 --> 00:36:00,110 will be making a pudding. 644 00:36:00,150 --> 00:36:01,750 Have you ever done dessert? 645 00:36:01,790 --> 00:36:05,550 I'm not a huge fan of doing dessert, so it's such a good opportunity... 646 00:36:05,590 --> 00:36:07,350 Are you excited? ..to learn by you guys. Absolutely. 647 00:36:07,390 --> 00:36:10,190 Always excited, yeah. Good. 648 00:36:10,230 --> 00:36:14,350 He's making Chef Jose's take on a traditional Portuguese dish 649 00:36:14,390 --> 00:36:16,470 called Abade de Priscos. 650 00:36:16,510 --> 00:36:18,910 Created in the 19th century, 651 00:36:18,950 --> 00:36:22,870 it's a set pudding made with egg yolk, cinnamon and port, 652 00:36:22,910 --> 00:36:24,670 topped with caramel. 653 00:36:24,710 --> 00:36:27,110 Very difficult to get it right. OK. 654 00:36:27,150 --> 00:36:30,590 Brin will need to work fast during prep to get his pudding mix 655 00:36:30,630 --> 00:36:33,030 made with enough time to set. 656 00:36:33,070 --> 00:36:34,950 We put a bit of crumble. 657 00:36:37,910 --> 00:36:41,190 This is fresh orange that you will need to be peeling 658 00:36:41,230 --> 00:36:42,630 during the service. 659 00:36:42,670 --> 00:36:46,030 Brin also has the challenge of forming a perfect quenelle 660 00:36:46,070 --> 00:36:47,830 of mandarin sorbet. 661 00:36:47,870 --> 00:36:49,390 Have you ever done a quenelle? 662 00:36:49,430 --> 00:36:51,830 I've tried. It's not worked out that well. 663 00:36:51,870 --> 00:36:53,150 THEY LAUGH 664 00:36:53,190 --> 00:36:54,390 There we go. 665 00:36:54,430 --> 00:36:55,950 It's a beautiful dish. 666 00:36:55,990 --> 00:36:58,830 I'm very excited to do it. 667 00:36:58,870 --> 00:37:02,150 It's got a lot of precise elements that I need to get right 668 00:37:02,190 --> 00:37:03,190 and on time. 669 00:37:03,230 --> 00:37:06,350 So, kind of straight in at the deep end now. 670 00:37:06,390 --> 00:37:09,990 Brin gets to work on the main component, the pudding mix. 671 00:37:10,030 --> 00:37:13,350 He must first accurately heat a sugar syrup with cinnamon 672 00:37:13,390 --> 00:37:14,710 and lemon peel. 673 00:37:14,750 --> 00:37:19,150 We're almost there. Just need to get it bang on 117. 674 00:37:19,190 --> 00:37:20,230 To cook the pudding, 675 00:37:20,270 --> 00:37:23,350 for that they need to make sure they mix properly the egg yolk 676 00:37:23,390 --> 00:37:26,470 with the port wine and the sugar in the right way to make sure 677 00:37:26,510 --> 00:37:28,630 they get the consistency and the flavour. 678 00:37:30,870 --> 00:37:33,150 Being in a professional kitchen, completely different 679 00:37:33,190 --> 00:37:36,550 for me. It's just a day of just complete firsts, 680 00:37:36,590 --> 00:37:38,190 and I'm loving it. 681 00:37:41,630 --> 00:37:44,550 There's 90 minutes prep time left. 682 00:37:44,590 --> 00:37:46,590 On the vegetarian starter, 683 00:37:46,630 --> 00:37:50,950 Dinta's been julienning her crispy leek component ready for deep-frying 684 00:37:50,990 --> 00:37:55,790 during service, while also making sure she roasts enough whole leeks 685 00:37:55,830 --> 00:37:58,350 for the second main element of the dish. 686 00:37:58,390 --> 00:37:59,590 It's really hot. 687 00:37:59,630 --> 00:38:00,790 SHE LAUGHS 688 00:38:02,270 --> 00:38:05,430 And she now needs to work on her sauce. 689 00:38:05,470 --> 00:38:09,470 I've never made a romesco sauce before, and so we're just going 690 00:38:09,510 --> 00:38:11,830 with what I've been taught today. 691 00:38:12,990 --> 00:38:15,110 We've got the garlic, the almonds, 692 00:38:15,150 --> 00:38:17,670 we've got the tomatoes, the vinegar. 693 00:38:23,870 --> 00:38:25,990 It's good, but you need to put a bit more olive oil. 694 00:38:26,030 --> 00:38:28,030 OK. Perfect. Thank you. 695 00:38:29,430 --> 00:38:30,590 I think it's going OK. 696 00:38:30,630 --> 00:38:33,470 There's lots to do, but it's quite fun. 697 00:38:33,510 --> 00:38:36,070 And it's hot in here. SHE LAUGHS 698 00:38:36,110 --> 00:38:39,190 Across the kitchen, George has only just finished prepping 699 00:38:39,230 --> 00:38:43,750 all the potatoes, which will make up part of the bacalhau mix. 700 00:38:43,790 --> 00:38:47,390 I think I've got a love-hate relationship with potatoes right now. 701 00:38:47,430 --> 00:38:51,510 And he's moving on to separating 20 egg yolks, which need to confit 702 00:38:51,550 --> 00:38:53,710 in time for service. 703 00:38:53,750 --> 00:38:56,590 So, confit... I've never done it myself before. 704 00:38:56,630 --> 00:38:59,790 If they confit a bit higher temperature that they should, 705 00:38:59,830 --> 00:39:02,070 the egg straight away is going to be overcook. 706 00:39:02,110 --> 00:39:04,070 And that's what we don't want. 707 00:39:06,190 --> 00:39:07,950 What happened? 708 00:39:07,990 --> 00:39:10,870 I just overcooked the egg, Chef, in all honesty. All right. 709 00:39:10,910 --> 00:39:14,150 We need to be very careful with that, because we cannot do 710 00:39:14,190 --> 00:39:15,630 that kind of wastage. 711 00:39:15,670 --> 00:39:18,750 So I just left the oil on the plancha for too long. 712 00:39:18,790 --> 00:39:19,910 All 20 again, 713 00:39:19,950 --> 00:39:22,230 so it's really... It's put me behind quite a lot now. 714 00:39:22,270 --> 00:39:24,630 So, just got to crack on, really. 715 00:39:26,270 --> 00:39:28,070 It's halfway through prep, 716 00:39:28,110 --> 00:39:30,270 but Cliodhna is still filleting 717 00:39:30,310 --> 00:39:32,190 sea bass. 718 00:39:32,230 --> 00:39:35,430 So the next one you will do better. Yes. 719 00:39:35,470 --> 00:39:40,190 I'd like to think I could be quicker, but I want to be thorough. 720 00:39:40,230 --> 00:39:41,430 It needs to be perfect. 721 00:39:41,470 --> 00:39:45,150 I don't want anything being sent back with bones in it or anything. 722 00:39:45,190 --> 00:39:49,510 Not too bad. I can feel some of the spine here. 723 00:39:49,550 --> 00:39:51,430 Cliodhna, I think she's a bit behind. 724 00:39:51,470 --> 00:39:52,750 She need to... 725 00:39:52,790 --> 00:39:56,830 She'll need to work quick to make sure she's in a good place. 726 00:39:59,470 --> 00:40:01,430 Chris also needs to speed up. 727 00:40:01,470 --> 00:40:04,990 He's only just finished deboning his 12 racks of pork. 728 00:40:05,030 --> 00:40:09,230 I have put the pork in the chiller to be compressed and squashed down, 729 00:40:09,270 --> 00:40:10,630 ready for service. 730 00:40:10,670 --> 00:40:13,710 And he needs to get going on his garnishes, 731 00:40:13,750 --> 00:40:16,110 a black pepper jus... 732 00:40:16,150 --> 00:40:18,790 I just hope I'm doing each step correctly. 733 00:40:18,830 --> 00:40:20,790 ..and the spinach puree. 734 00:40:20,830 --> 00:40:24,230 It's this list. Just get through this list at the moment. 735 00:40:24,270 --> 00:40:28,030 On dessert, Brin's racing to get his Portuguese pudding mix 736 00:40:28,070 --> 00:40:32,630 ready to cook as it needs to go in to chill well before service. 737 00:40:32,670 --> 00:40:37,870 This is the set custard caramel that's going to be 738 00:40:37,910 --> 00:40:39,630 kind of the star of the show. 739 00:40:42,190 --> 00:40:45,430 Timing is also critical on the pudding's accompaniment, 740 00:40:45,470 --> 00:40:49,150 a mandarin sorbet, which will need to freeze in time. 741 00:40:50,550 --> 00:40:54,310 Currently, I'm just blending the mix of the sorbet with this ridiculously 742 00:40:54,350 --> 00:40:55,550 large blender. 743 00:40:57,070 --> 00:40:58,430 Can mow the lawn with this! 744 00:41:00,790 --> 00:41:03,710 OK, guys. So it's almost one hour for service. 745 00:41:03,750 --> 00:41:05,710 All right? 746 00:41:05,750 --> 00:41:09,990 Dinta's romesco sauce is ready, and she's managed to get 747 00:41:10,030 --> 00:41:12,950 all her leeks charred in the Josper. 748 00:41:12,990 --> 00:41:15,270 But she still has a lot to do. 749 00:41:15,310 --> 00:41:18,310 I've got to get all the black bits off and then chop them 750 00:41:18,350 --> 00:41:21,910 into the right size so that they're ready to be cooked 751 00:41:21,950 --> 00:41:23,070 in the butter. 752 00:41:24,510 --> 00:41:26,990 George is also under pressure. 753 00:41:27,030 --> 00:41:28,830 Feeling massively out of my depth. 754 00:41:28,870 --> 00:41:30,470 I've still got a lot to do. 755 00:41:30,510 --> 00:41:33,190 He's redone the confit egg yolks. 756 00:41:33,230 --> 00:41:34,670 Won't be making that mistake again. 757 00:41:34,710 --> 00:41:38,230 But he's still deboning another key component for the bacalhau - 758 00:41:38,270 --> 00:41:40,710 the salt cod. I've got to finish my fish. 759 00:41:40,750 --> 00:41:43,670 Got to chop the parsley, get the olives ready. 760 00:41:43,710 --> 00:41:46,150 Make sure my onions are nicely caramelised, but not 761 00:41:46,190 --> 00:41:48,470 overcooked and burnt. So a lot to do still. 762 00:41:52,230 --> 00:41:54,470 Just half an hour left to start the service. 763 00:41:54,510 --> 00:41:57,550 So I'm a bit worried that they are not going to have on time. 764 00:41:57,590 --> 00:41:59,830 They are going to be very tight. 765 00:42:02,550 --> 00:42:05,230 It's all sped up slightly. 766 00:42:05,270 --> 00:42:08,790 Cliodhna's finally finished prepping her sea bass, but she's only 767 00:42:08,830 --> 00:42:11,390 just started work on the broccoli side. 768 00:42:11,430 --> 00:42:13,750 So I'm just going to do my confit pepper. 769 00:42:13,790 --> 00:42:16,630 So it is all systems go at the moment. 770 00:42:18,510 --> 00:42:21,110 OK, guys, I don't see you are taking this seriously now. 771 00:42:21,150 --> 00:42:23,710 I really hope you push, OK, and get ready. 772 00:42:23,750 --> 00:42:25,030 Yes, Chef. 773 00:42:27,190 --> 00:42:30,150 Meanwhile, on the meat main, Chris is still working 774 00:42:30,190 --> 00:42:32,910 through his extensive prep list. 775 00:42:32,950 --> 00:42:34,030 The pressure is on. 776 00:42:34,070 --> 00:42:36,950 I've still got some fine details to tune. 777 00:42:36,990 --> 00:42:38,830 Including portioning his pork. 778 00:42:38,870 --> 00:42:41,470 You need to trim to make it beautiful, but at the same 779 00:42:41,510 --> 00:42:43,510 time to avoid to have too many wastage. 780 00:42:43,550 --> 00:42:44,910 Yes, Chef. 781 00:42:46,270 --> 00:42:48,990 Yeah, a little bit nervous about this now. 782 00:42:49,030 --> 00:42:50,470 I'm not going to lie. 783 00:42:54,790 --> 00:42:57,790 On dessert, Brin's pudding mix is set. 784 00:42:57,830 --> 00:42:59,110 Yeah, looks great. 785 00:43:03,910 --> 00:43:05,030 Oosh! 786 00:43:07,710 --> 00:43:09,670 It's just folded in on itself. 787 00:43:09,710 --> 00:43:11,390 Hopefully I can make do with that. 788 00:43:11,430 --> 00:43:15,070 He now has the fiddly task of portioning the puddings to Chef's 789 00:43:15,110 --> 00:43:17,110 exacting standards. 790 00:43:17,150 --> 00:43:21,710 So, everything has to be cut to 2.7cm. 791 00:43:23,670 --> 00:43:26,550 If they don't cut right and they are not looking 792 00:43:26,590 --> 00:43:29,270 all the same, we wouldn't serve. 793 00:43:30,950 --> 00:43:33,110 Yeah, fairly pleased with that, to be honest with you. 794 00:43:33,150 --> 00:43:35,270 They look great. I'd eat them. So... 795 00:43:39,070 --> 00:43:42,310 It's 12:30 and the diners are arriving. 796 00:43:46,750 --> 00:43:48,270 This place is buzzing. 797 00:43:49,390 --> 00:43:50,790 It's an incredible view. 798 00:43:50,830 --> 00:43:53,630 The expectation is going to be sky-high. 799 00:43:53,670 --> 00:43:56,310 I love the pressure of a professional kitchen, 800 00:43:56,350 --> 00:43:58,350 every single dish looking exactly the same. 801 00:43:58,390 --> 00:44:00,270 Consistency is paramount. 802 00:44:02,270 --> 00:44:05,630 Thank you. Thank you so much. Thanks. Thanks. 803 00:44:05,670 --> 00:44:08,310 The first orders are in... 804 00:44:08,350 --> 00:44:11,190 Guys, check on. Two leeks, bacalhau. Yes, Chef. 805 00:44:11,230 --> 00:44:12,430 Yes, Chef! 806 00:44:12,470 --> 00:44:16,430 ..for both the vegetarian and salted cod starters. 807 00:44:16,470 --> 00:44:19,230 Five minutes to send the leeks and the bacalhau, OK? 808 00:44:19,270 --> 00:44:20,870 GEORGE:Yes, Chef. 809 00:44:20,910 --> 00:44:25,470 Dinta to needs to keep an eye on her deep-fried leeks while basting 810 00:44:25,510 --> 00:44:28,150 the roasted ones in butter. 811 00:44:28,190 --> 00:44:31,230 I've got to be careful they don't burn. 812 00:44:31,270 --> 00:44:33,310 Dinta. Come on, come on. We need to push, eh? 813 00:44:34,630 --> 00:44:39,630 Leeks cooked, she now needs to get her first two orders plated. 814 00:44:39,670 --> 00:44:41,790 Dinta, you need to glaze the leeks a little bit 815 00:44:41,830 --> 00:44:42,950 more next time. 816 00:44:44,190 --> 00:44:48,230 It's a little bit stressful, but actually I'm really enjoying it. 817 00:44:48,270 --> 00:44:51,750 Meanwhile, George is juggling multiple pans of his cod, 818 00:44:51,790 --> 00:44:53,590 potato and egg bacalhau. 819 00:44:53,630 --> 00:44:55,670 Feel a little bit under pressure now. 820 00:44:55,710 --> 00:44:58,030 Got six on. 821 00:44:58,070 --> 00:44:59,950 Really don't want to cook those eggs. 822 00:44:59,990 --> 00:45:02,190 George, I need two bacalhau now, please. 823 00:45:02,230 --> 00:45:04,110 Yes, Chef. Coming. 824 00:45:04,150 --> 00:45:08,110 He's got his first two cooked without scrambling the eggs. 825 00:45:08,150 --> 00:45:09,390 George, no. 826 00:45:09,430 --> 00:45:12,110 This is not what we plate before. OK? OK. 827 00:45:12,150 --> 00:45:14,110 So the cod need to be in the middle of the plate. 828 00:45:14,150 --> 00:45:16,150 OK. You need to make it completely flat. 829 00:45:16,190 --> 00:45:19,150 OK. So can you plate again, please? Yes, Chef. 830 00:45:19,190 --> 00:45:21,310 Sorry, Chef. 831 00:45:21,350 --> 00:45:24,950 Stressful. Chef just wants this to be completely precise. 832 00:45:24,990 --> 00:45:27,910 I know that I've got to work on my presentation today. 833 00:45:27,950 --> 00:45:31,630 Dinta is also struggling to present her dish perfectly. 834 00:45:33,950 --> 00:45:36,910 Dinta, can you, please, a bit more volume when you plate? 835 00:45:36,950 --> 00:45:38,590 A bit more height, OK? OK. 836 00:45:38,630 --> 00:45:39,870 Thank you. 837 00:45:39,910 --> 00:45:41,390 Service, please. 838 00:45:46,390 --> 00:45:48,030 Those leeks are absolutely perfect. 839 00:45:48,070 --> 00:45:50,310 They are buttery soft. They're just falling apart. 840 00:45:50,350 --> 00:45:51,790 They taste absolutely delicious. 841 00:45:51,830 --> 00:45:54,030 I think Dinta has done a really good job. 842 00:45:54,070 --> 00:45:57,750 George has quickly replated his first two bacalhau. 843 00:45:57,790 --> 00:46:01,750 So, I really got to just try and nail it, really. 844 00:46:01,790 --> 00:46:06,990 But if he breaks the confit egg yolks, they will be ruined again. 845 00:46:07,030 --> 00:46:09,030 Much happier with these ones. 846 00:46:14,630 --> 00:46:16,870 Much better. Thank you. Thanks, Chef. 847 00:46:20,710 --> 00:46:24,070 I think Dr George has understood this perfectly. 848 00:46:24,110 --> 00:46:28,030 I've got a perfect confit egg yolk. You had a perfect confit egg yolk. 849 00:46:28,070 --> 00:46:31,790 That salt cod with that almost creamy sauce made from the egg yolk. 850 00:46:31,830 --> 00:46:34,270 The potatoes have been fried, but then they've become soft 851 00:46:34,310 --> 00:46:37,510 with all the mixture. He's done a great job, George. 852 00:46:37,550 --> 00:46:40,830 Cliodhna and Chris are up next with main courses. 853 00:46:40,870 --> 00:46:43,470 I feel a bit shaky. 854 00:46:43,510 --> 00:46:46,350 Check on. Leeks, bacalhau, finish with suckling pig 855 00:46:46,390 --> 00:46:47,870 and catch of the day, please. 856 00:46:47,910 --> 00:46:49,750 CHRIS:Yes, Chef. GEORGE:Yes, Chef. 857 00:46:49,790 --> 00:46:51,190 Cliodhna must take care 858 00:46:51,230 --> 00:46:53,710 each sea bass doesn't burn in the intense heat 859 00:46:53,750 --> 00:46:55,710 of the Josper... 860 00:46:55,750 --> 00:46:57,350 Hell fire, that's hot. 861 00:46:57,390 --> 00:47:00,230 ..while keeping up with several checks. 862 00:47:00,270 --> 00:47:02,790 Please, so we have a check on two leeks, bacalhau, 863 00:47:02,830 --> 00:47:06,110 finish with suckling pig and catch of the day. 864 00:47:06,150 --> 00:47:11,510 It's tough to listen to the chef calling out the tickets and hearing 865 00:47:11,550 --> 00:47:12,830 the right thing. 866 00:47:12,870 --> 00:47:15,870 Check on. Two catch of the day and suckling pig, please. 867 00:47:15,910 --> 00:47:18,390 Guys, we are getting busier, OK, so we need to push now 868 00:47:18,430 --> 00:47:20,070 and be focused, OK? 869 00:47:20,110 --> 00:47:22,590 This is intense and I've already got eight orders 870 00:47:22,630 --> 00:47:25,110 on for the catch of the day. 871 00:47:25,150 --> 00:47:27,710 Chris is also straight in at the deep end, 872 00:47:27,750 --> 00:47:31,790 crisping up the skin on multiple pork orders. 873 00:47:31,830 --> 00:47:34,790 You want it like a sheet of glass. 874 00:47:34,830 --> 00:47:38,190 I feel on top of it, but I mean, who knows? 875 00:47:41,430 --> 00:47:43,750 Cliodhna, how long you need for the catch of the day? 876 00:47:43,790 --> 00:47:46,550 30 seconds. Let's go. 877 00:47:46,590 --> 00:47:48,110 This is my first plate. 878 00:47:52,070 --> 00:47:53,070 So, well done. 879 00:47:53,110 --> 00:47:56,430 Next time, you need your piquillo pepper a bit less cooked, OK. 880 00:47:56,470 --> 00:47:58,470 Right. Right. No worries. Sorry, Chef. 881 00:48:01,630 --> 00:48:02,830 Whoa. 882 00:48:02,870 --> 00:48:03,950 Nice. 883 00:48:05,750 --> 00:48:09,110 Cliodhna has taken a lot of care over that fish. 884 00:48:09,150 --> 00:48:10,590 That is beautiful. 885 00:48:10,630 --> 00:48:12,310 It's cooked absolutely beautifully. 886 00:48:12,350 --> 00:48:16,190 And that piquillo smoky pepper underneath is fantastic. 887 00:48:16,230 --> 00:48:18,630 So it's hot, hot, hot. 888 00:48:18,670 --> 00:48:22,990 After 25 minutes of skin-crisping, Chris' first pork 889 00:48:23,030 --> 00:48:24,430 is ready to plate. 890 00:48:27,030 --> 00:48:30,950 Chris, the next time, please, the quenelle is too big. 891 00:48:30,990 --> 00:48:33,150 You need to make it smaller, OK? Slightly smaller. 892 00:48:33,190 --> 00:48:35,670 The crispy skin is really good. Right. Well done. 893 00:48:35,710 --> 00:48:37,150 Thanks, Chef. 894 00:48:41,430 --> 00:48:43,950 Hey! So I've got the suckling pig belly. 895 00:48:46,870 --> 00:48:49,150 Really lovely, moist meat. 896 00:48:49,190 --> 00:48:52,030 And that crackling is wonderful. 897 00:48:52,070 --> 00:48:55,510 Lovely, smooth spinach puree. Everything seasoned very, very well. 898 00:48:55,550 --> 00:48:57,190 Chris is on his way. 899 00:48:59,230 --> 00:49:01,190 Brin is now up with dessert. 900 00:49:02,470 --> 00:49:06,390 Just trying my best to not tear anything, 901 00:49:06,430 --> 00:49:08,950 make sure I plate it really steadily. 902 00:49:14,510 --> 00:49:16,390 I'm a bit nervous about the quenelles. 903 00:49:16,430 --> 00:49:18,310 Under pressure, they're going to be difficult. 904 00:49:18,350 --> 00:49:21,350 I think not under pressure, they're going to be difficult. 905 00:49:32,550 --> 00:49:34,590 Brin, it's your first pudding. 906 00:49:34,630 --> 00:49:37,350 The quenelles need to be a bit more refined. 907 00:49:37,390 --> 00:49:38,750 OK. Yes, Chef. 908 00:49:38,790 --> 00:49:40,670 Perfect. 909 00:49:40,710 --> 00:49:43,950 The quenelle could be a bit better. Considering that it's the first 910 00:49:43,990 --> 00:49:46,830 time that he's doing a quenelle, it's well done. 911 00:49:48,270 --> 00:49:50,310 JOHN:It looks fantastic. 912 00:49:50,350 --> 00:49:51,830 Look at that. 913 00:49:56,070 --> 00:49:58,510 Mm! Oh! 914 00:49:59,590 --> 00:50:00,750 Sharp mandarin. 915 00:50:00,790 --> 00:50:04,630 Sweet, sweet pudding. That crumb is almost like shortbread biscuit. 916 00:50:04,670 --> 00:50:06,630 That is really, really good. 917 00:50:08,190 --> 00:50:11,270 JOSE:We are getting very busy, so they need to hurry up and push 918 00:50:11,310 --> 00:50:13,190 to make sure that we are on time. 919 00:50:13,230 --> 00:50:17,830 Service is in full swing, but George's bacalhau 920 00:50:17,870 --> 00:50:21,310 is so popular, he has multiple checks backed up. 921 00:50:21,350 --> 00:50:24,990 George, you have eight bacalhau in total. You really need to push, OK? 922 00:50:25,030 --> 00:50:26,190 Yes, Chef. 923 00:50:26,230 --> 00:50:29,150 Juggling so many orders, he's taken his eye off one 924 00:50:29,190 --> 00:50:31,270 of his cod mix batches. 925 00:50:31,310 --> 00:50:34,070 George, please. Can you smell burn? 926 00:50:34,110 --> 00:50:35,270 Let's make a new one. 927 00:50:35,310 --> 00:50:37,790 Just had to start cooking it again. 928 00:50:37,830 --> 00:50:40,990 George is being...struggling a little bit more with the cod, 929 00:50:41,030 --> 00:50:43,590 so I need to make sure they work quick. 930 00:50:43,630 --> 00:50:45,270 George, how long you need? 931 00:50:45,310 --> 00:50:46,630 Two minutes, Chef. 932 00:50:48,350 --> 00:50:50,310 Guys, check on two leeks, two bacalhau, 933 00:50:50,350 --> 00:50:53,270 finished with two suckling pig and two catch of the day, please. 934 00:50:53,310 --> 00:50:55,190 Yes, Chef. 935 00:50:55,230 --> 00:50:59,830 Dinta's starter is also proving popular, and as the orders flood in, 936 00:50:59,870 --> 00:51:02,590 she's hit a major problem. 937 00:51:02,630 --> 00:51:04,910 I don't have enough food. 938 00:51:04,950 --> 00:51:06,230 How many more leeks do we need? 939 00:51:06,270 --> 00:51:08,830 So leeks... Because we're running out of leeks. 940 00:51:08,870 --> 00:51:10,270 So you need to burn more quick, OK? 941 00:51:10,310 --> 00:51:13,470 You need to go quick, burn more quick and peel them, OK? 942 00:51:15,430 --> 00:51:18,350 So I need to make some more leeks, which is going 943 00:51:18,390 --> 00:51:19,630 to take some time. 944 00:51:22,350 --> 00:51:24,870 George is still trying to catch up, 945 00:51:24,910 --> 00:51:27,230 plating his new batch of bacalhau. 946 00:51:28,830 --> 00:51:30,270 Is that OK, Chef? 947 00:51:30,310 --> 00:51:31,790 OK. Much better, George. 948 00:51:31,830 --> 00:51:34,390 But you need to keep going, OK? Yes, Chef. 949 00:51:37,990 --> 00:51:42,390 Cliodhna, you have six catch of the day with broccoli. 950 00:51:42,430 --> 00:51:44,030 Yes, Chef. 951 00:51:44,070 --> 00:51:47,950 Cliodhna is still trying to keep on top of sea bass orders. 952 00:51:49,510 --> 00:51:50,990 SHE EXHALES 953 00:51:56,390 --> 00:51:57,510 Jesus! 954 00:51:58,990 --> 00:52:02,590 I just burnt the inside of my fingers and my hand. 955 00:52:04,430 --> 00:52:06,310 SOBBING:And it just hurts. 956 00:52:06,350 --> 00:52:09,070 Sorry, Chef. Cliodhna, don't worry, OK? 957 00:52:09,110 --> 00:52:11,030 Don't worry. You want to take five minutes? 958 00:52:11,070 --> 00:52:12,830 Yeah. Just... Sorry. 959 00:52:12,870 --> 00:52:14,510 You can take five minutes, and then we carry on 960 00:52:14,550 --> 00:52:16,550 with the service. Thanks, Chef. 961 00:52:21,190 --> 00:52:23,870 On pork, Chris is having more success. 962 00:52:25,310 --> 00:52:27,630 Chris, how long you need? One minute, Chef. One minute? 963 00:52:27,670 --> 00:52:28,830 Yeah. 964 00:52:30,470 --> 00:52:34,830 I've got to do a better quenelle of spinach, smaller. 965 00:52:34,870 --> 00:52:36,430 That's already better. 966 00:52:41,070 --> 00:52:43,870 Chris, good. Thank you. 967 00:52:43,910 --> 00:52:46,150 Service, please. 968 00:52:46,190 --> 00:52:50,910 On dessert, Brin's still trying to perfect his quenelles. 969 00:52:50,950 --> 00:52:54,070 It's a bit harder when there's quite a lot to do in one go. 970 00:52:55,870 --> 00:52:57,470 But he's not giving up. 971 00:53:02,990 --> 00:53:05,910 OK, Brin. It's much better, that quenelle, OK? 972 00:53:05,950 --> 00:53:09,630 Much more beautiful. Thank you. Well done. 973 00:53:09,670 --> 00:53:11,830 Service is drawing to a close. 974 00:53:13,150 --> 00:53:16,230 Four leeks, but I need one right now, please. OK? 975 00:53:16,270 --> 00:53:17,390 Yes, Chef. 976 00:53:17,430 --> 00:53:19,710 And while having to keep on top of her checks... 977 00:53:19,750 --> 00:53:21,150 Here you go, Chef. 978 00:53:21,190 --> 00:53:24,230 ..Dinta has managed to burn and peel more whole leeks 979 00:53:24,270 --> 00:53:26,350 for the last remaining orders. 980 00:53:28,150 --> 00:53:31,710 OK, Dinta, we are almost there. OK, this is the last two leeks. 981 00:53:32,790 --> 00:53:34,270 Make them perfect. 982 00:53:34,310 --> 00:53:35,430 Thanks, Chef. 983 00:53:37,230 --> 00:53:39,910 Got my last two on now, so I've got to make sure these are perfect 984 00:53:39,950 --> 00:53:42,430 to make sure I impress Chef. 985 00:53:46,390 --> 00:53:48,310 DINTA:There you go. Last two, Chef. 986 00:53:48,350 --> 00:53:49,990 OK, Dinta... 987 00:53:51,470 --> 00:53:53,390 Well done. So you are done with the leeks. I am. 988 00:53:53,430 --> 00:53:56,430 So you did very well. Thank you. Yes, Chef. Thank you. 989 00:53:58,990 --> 00:54:01,430 That was super stressful. 990 00:54:01,470 --> 00:54:03,430 We've run out of food, but I'm hoping he was happy 991 00:54:03,470 --> 00:54:05,070 with what I served. 992 00:54:09,590 --> 00:54:12,710 Last two bacalhau, Chef. OK, George, you did it. 993 00:54:12,750 --> 00:54:15,070 OK? A bit challenging at the beginning, but now 994 00:54:15,110 --> 00:54:17,070 they are looking good. Thank you, Chef. Well done. 995 00:54:17,110 --> 00:54:18,870 Congratulations. Thank you. 996 00:54:21,270 --> 00:54:23,990 Three hours of absolute chaos, but got through it. 997 00:54:24,030 --> 00:54:27,630 A lot of hard work, but what a pleasure to be here. 998 00:54:31,190 --> 00:54:33,630 Chris, last two suckling pig away, please. 999 00:54:33,670 --> 00:54:34,870 Yes, Chef. 1000 00:54:38,190 --> 00:54:41,590 I wish I was out there eating it, to be honest. 1001 00:54:41,630 --> 00:54:43,870 OK. Thanks, Chef. 1002 00:54:43,910 --> 00:54:46,950 Well done. You must be proud of yourself, because what you did 1003 00:54:46,990 --> 00:54:49,070 is not easy. You did it really well. 1004 00:54:49,110 --> 00:54:51,190 Well done. Thank you. Thanks so much. 1005 00:54:52,630 --> 00:54:56,510 It's been really intense, but I've learned a lot today. 1006 00:54:58,230 --> 00:55:02,750 Despite burning herself, Cliodhna is determined to finish service. 1007 00:55:05,670 --> 00:55:07,910 Giving up is not an option. 1008 00:55:07,950 --> 00:55:08,910 Never, ever. 1009 00:55:15,230 --> 00:55:17,150 Cliodhna, I think you did really well. 1010 00:55:17,190 --> 00:55:19,230 Thank you. Well done. Thank you so much. 1011 00:55:19,270 --> 00:55:21,270 Cheers. Service, please. 1012 00:55:23,190 --> 00:55:26,310 I really enjoyed it. Like, it were all going really well. 1013 00:55:26,350 --> 00:55:28,830 And I'm so proud of myself for carrying on. 1014 00:55:28,870 --> 00:55:31,390 I'm definitely earned a drink or five now, I think. 1015 00:55:34,750 --> 00:55:38,950 It's now down to Brin to finish service on a high. 1016 00:55:38,990 --> 00:55:42,510 OK, Brin, so last two dessert away for table 28, please. 1017 00:55:42,550 --> 00:55:43,790 Yes, Chef. 1018 00:55:49,390 --> 00:55:52,150 Perfect. Not easy to make...to make the pudding, 1019 00:55:52,190 --> 00:55:55,190 especially to make the quenelle. And you did it, so well done. 1020 00:55:55,230 --> 00:55:57,750 Thank you very much, Chef. Thank you. Thank you. 1021 00:56:00,430 --> 00:56:02,590 Absolutely loved that today. Loads of fun. 1022 00:56:02,630 --> 00:56:04,230 Table 28. 1023 00:56:04,270 --> 00:56:07,630 I hope I made him proud because I really did enjoy it. 1024 00:56:07,670 --> 00:56:08,910 Did my best. 1025 00:56:13,190 --> 00:56:18,350 The amateurs' first restaurant service is finally at an end. 1026 00:56:18,390 --> 00:56:22,910 At the beginning I was concerned because they were a bit behind. 1027 00:56:24,590 --> 00:56:28,190 It's not easy, but they did really well at the end. 1028 00:56:31,670 --> 00:56:34,590 I'm feeling absolutely worn out after my experience in the kitchen. 1029 00:56:34,630 --> 00:56:37,230 It's a completely different world in there. 1030 00:56:37,270 --> 00:56:39,030 But you can tell by the smile on my face 1031 00:56:39,070 --> 00:56:42,270 that I absolutely enjoyed my time in there. 1032 00:56:42,310 --> 00:56:45,190 I felt like it was a very, very challenging environment 1033 00:56:45,230 --> 00:56:48,470 to be in, but I managed to pull it off somehow. 1034 00:56:48,510 --> 00:56:50,470 So, yeah, I'm very proud of myself. 1035 00:56:52,390 --> 00:56:53,710 I'm super buzzed. 1036 00:56:53,750 --> 00:56:57,150 It was such a rush, and it was really pressured. 1037 00:56:57,190 --> 00:56:59,590 But, yeah, just totally enjoyed it. 1038 00:57:01,310 --> 00:57:04,270 That was their first ever taste of a professional kitchen. 1039 00:57:04,310 --> 00:57:05,830 And they were amazing! 1040 00:57:07,310 --> 00:57:09,870 The remaining contestants in Knockout Week will be back 1041 00:57:09,910 --> 00:57:13,910 to the MasterChef kitchen, and it's time to fight it out. 1042 00:57:18,790 --> 00:57:22,750 Next time, the remaining cooks are back. 1043 00:57:22,790 --> 00:57:23,950 Oh-oh-oh! 1044 00:57:23,990 --> 00:57:26,190 Oh! Just one challenge... 1045 00:57:26,230 --> 00:57:29,110 HE EXHALES stands between them...Ah! 1046 00:57:29,150 --> 00:57:31,950 ..and a place in the semifinals. 1047 00:57:31,990 --> 00:57:33,670 Oh, my God. 1048 00:57:33,710 --> 00:57:37,550 You could quite easily just demolish about six kilo of that. 1049 00:57:38,950 --> 00:57:40,350 I think it's ace.