1 00:00:03,800 --> 00:00:05,175 From across the UK... 2 00:00:07,720 --> 00:00:10,295 ...32 up-and-coming chefs... 3 00:00:11,880 --> 00:00:14,135 ...are putting their reputations on the line... 4 00:00:15,720 --> 00:00:20,055 ...in a battle to become Professional MasterChef Champion. 5 00:00:22,080 --> 00:00:26,415 Tonight, four new hopefuls compete to impress 6 00:00:26,440 --> 00:00:28,895 MasterChef judge Gregg Wallace, 7 00:00:28,920 --> 00:00:31,975 renowned chef Monica Galetti, 8 00:00:32,000 --> 00:00:35,535 and Michelin-starred Marcus Wareing. 9 00:00:37,480 --> 00:00:39,975 This is definitely the most important day of my career. 10 00:00:40,000 --> 00:00:42,175 On my best day, I believe I can beat anyone. 11 00:00:42,200 --> 00:00:43,815 That's what I'm here to do. 12 00:00:43,840 --> 00:00:47,095 It's a massive opportunity. And it is also my birthday, 13 00:00:47,120 --> 00:00:49,255 and I'm hoping a good omen. 14 00:00:50,440 --> 00:00:52,055 My plan is to cook my heart out 15 00:00:52,080 --> 00:00:55,095 like I have been for the last seven years. 16 00:00:55,120 --> 00:00:57,335 Very exciting - a little bit pressure, 17 00:00:57,360 --> 00:00:59,135 but I'll try to do my best. 18 00:00:59,160 --> 00:01:00,335 As always! 19 00:01:01,480 --> 00:01:04,615 Who has got the talent to rise to the top? 20 00:01:04,640 --> 00:01:07,815 It's time to discover our next culinary superstar. 21 00:01:14,920 --> 00:01:16,695 Right, we have four new chefs to meet. 22 00:01:16,720 --> 00:01:18,255 First off, Skills Test. 23 00:01:18,280 --> 00:01:20,495 Two of them, Monica, are going to be doing yours. 24 00:01:20,520 --> 00:01:23,375 Marcus, two of them yours. What are you going to get them to do? 25 00:01:23,400 --> 00:01:26,175 I would like our chefs to make spiced monkfish, 26 00:01:26,200 --> 00:01:28,415 served with polenta and a chilli butter sauce. 27 00:01:28,440 --> 00:01:29,655 Wow. Mm! 28 00:01:29,680 --> 00:01:30,935 Yeah, yeah, I'm into that. 29 00:01:30,960 --> 00:01:32,295 So, prep the monkfish, 30 00:01:32,320 --> 00:01:35,535 but the cooking of the fish, of course, is the main thing here. 31 00:01:35,560 --> 00:01:38,255 Making polenta, it's about cooking that beautifully 32 00:01:38,280 --> 00:01:39,895 and getting the right consistency. 33 00:01:39,920 --> 00:01:41,655 The polenta's the neutral element of it. 34 00:01:41,680 --> 00:01:43,535 It's the bit that balances the dish out. 35 00:01:43,560 --> 00:01:46,135 20 minutes, Marcus. Let's see it done. 36 00:01:46,160 --> 00:01:49,255 All right, first job, monkfish tail. 37 00:01:49,280 --> 00:01:51,095 And we're just going to pull off the skin. 38 00:01:54,880 --> 00:01:57,575 So you've got your backbone, from head to tail. 39 00:02:03,600 --> 00:02:05,735 So the fillets do come off quite easy. 40 00:02:05,760 --> 00:02:08,895 What's really important now is to remove all the membrane. 41 00:02:08,920 --> 00:02:12,055 It is quite frightening, a monkfish, if you've not prepared one before. 42 00:02:12,080 --> 00:02:15,095 It has seven layers of membrane that you need to remove on it. 43 00:02:16,880 --> 00:02:18,935 Cooking with the membrane on this 44 00:02:18,960 --> 00:02:21,975 is what will tighten the fish up when it's cooked. 45 00:02:22,000 --> 00:02:24,615 So you really do want the chefs to remove that. 46 00:02:27,960 --> 00:02:29,535 They only need to cut one portion. 47 00:02:29,560 --> 00:02:32,735 I'm going to cut it into three nice medallions. 48 00:02:32,760 --> 00:02:34,295 They can portion it any way they like. 49 00:02:34,320 --> 00:02:36,455 The most important thing is if they're going to cut it 50 00:02:36,480 --> 00:02:38,695 as a big tranche, they need to pretty much get that on now 51 00:02:38,720 --> 00:02:40,215 and probably get it into the oven. 52 00:02:40,240 --> 00:02:43,975 So, small enough and it can be cooked in the pan. 53 00:02:44,000 --> 00:02:46,735 Too big enough, it will have to go in the pan, followed by the oven? 54 00:02:46,760 --> 00:02:49,495 Yeah. So now on to my polenta. 55 00:02:49,520 --> 00:02:50,895 So I've got some veg stock. 56 00:02:52,200 --> 00:02:55,455 I'm just going to bring that up to the boil. Drop in my polenta. 57 00:02:55,480 --> 00:02:57,695 It's not going to take long. Just stay with it. 58 00:02:57,720 --> 00:03:00,415 Turn up the heat. It starts to get thick pretty much straight away. 59 00:03:00,440 --> 00:03:02,935 There you go. Look. Just be careful, because if you do leave it, 60 00:03:02,960 --> 00:03:05,055 it can catch on the bottom. 61 00:03:05,080 --> 00:03:07,655 How wet or dry do you want your polenta? 62 00:03:07,680 --> 00:03:10,375 It has to be wet enough for it to be runny, 63 00:03:10,400 --> 00:03:12,535 but also to be able to hold the monkfish. 64 00:03:12,560 --> 00:03:14,295 I'm going to serve my monkfish on top. 65 00:03:14,320 --> 00:03:16,215 I've added quite a bit of butter into it as well, 66 00:03:16,240 --> 00:03:17,695 so I want it be nice and rich. 67 00:03:17,720 --> 00:03:19,375 That's a really nice consistency. 68 00:03:20,480 --> 00:03:22,895 I'm asking them to make a spiced monkfish dish. 69 00:03:22,920 --> 00:03:25,135 I've got some coriander, smoked paprika, 70 00:03:25,160 --> 00:03:27,135 some cumin and some chilli flakes. 71 00:03:27,160 --> 00:03:29,135 They can use one, they can use them all. 72 00:03:29,160 --> 00:03:31,295 I'm just going to use a combination of all four of them. 73 00:03:31,320 --> 00:03:33,055 So a teaspoon of each. 74 00:03:33,080 --> 00:03:34,615 So we're now good to go. 75 00:03:34,640 --> 00:03:36,815 We can start cooking our fish. 76 00:03:39,840 --> 00:03:42,375 Monkfish is a great fish to use with spices, 77 00:03:42,400 --> 00:03:44,495 and it can take it because it's so meaty. 78 00:03:44,520 --> 00:03:45,975 Really important with monkfish, 79 00:03:46,000 --> 00:03:48,815 especially with something that's got a spice around it, 80 00:03:48,840 --> 00:03:51,455 is that you get a good temperature, a good heat into the pan, 81 00:03:51,480 --> 00:03:52,775 so you almost seal the fish. 82 00:03:52,800 --> 00:03:56,295 So it gets almost like a little bit of a spicy crust around the outside. 83 00:03:56,320 --> 00:04:00,055 Got to also make sure those spices don't burn. That's right. 84 00:04:00,080 --> 00:04:01,935 Just going to put in a couple of knobs of butter. 85 00:04:03,760 --> 00:04:05,095 That's just to finish off. 86 00:04:06,640 --> 00:04:08,535 Mm, that looks great. 87 00:04:08,560 --> 00:04:11,655 All about the touch now. You've got to get a little bit of sponginess. 88 00:04:11,680 --> 00:04:13,175 You don't want it to be too firm. 89 00:04:13,200 --> 00:04:15,415 You want a little bit of bounce, but not too much. 90 00:04:17,640 --> 00:04:21,535 I want to cook this, rest it for a minute and serve it. 91 00:04:21,560 --> 00:04:22,855 Mm. 92 00:04:22,880 --> 00:04:24,855 Lovely. Very lovely. 93 00:04:26,520 --> 00:04:29,055 Fish is cooked, the polenta's ready. 94 00:04:29,080 --> 00:04:31,775 Now I just need to finish my chilli butter. 95 00:04:31,800 --> 00:04:34,215 It's just literally as simple as melting butter 96 00:04:34,240 --> 00:04:35,495 with some spices. 97 00:04:36,920 --> 00:04:39,175 Right, we're good to go. Yay! 98 00:04:43,480 --> 00:04:45,375 That's a beautiful dish. Look at that! 99 00:04:47,080 --> 00:04:48,575 Finish with the chilli butter. 100 00:04:50,680 --> 00:04:54,135 There we have it. Spiced monkfish, polenta and a chilli butter sauce. 101 00:04:57,320 --> 00:04:59,215 Marcus, it looks amazing. Thank you. 102 00:04:59,240 --> 00:05:01,895 Almost don't want to ruin it, it's so beautiful. I know. 103 00:05:02,920 --> 00:05:04,015 Mm! 104 00:05:05,440 --> 00:05:08,975 The polenta with the spice mix and the chilli butter 105 00:05:09,000 --> 00:05:10,575 comes together beautifully. 106 00:05:10,600 --> 00:05:12,895 You know, the cooking of the polenta is important, 107 00:05:12,920 --> 00:05:14,895 but also I want to see how they apply the spice 108 00:05:14,920 --> 00:05:16,375 to the monkfish, too. Beautiful. 109 00:05:16,400 --> 00:05:18,015 All right, we need to get the chefs in. 110 00:05:18,040 --> 00:05:20,775 Monica, you're going to be watching on the monitor, right? Right. 111 00:05:20,800 --> 00:05:22,855 We'll see you back here for tasting. See you in a bit. 112 00:05:24,080 --> 00:05:26,295 Now, of course, it's the turn of our first two chefs. 113 00:05:26,320 --> 00:05:29,415 Let's please hope they treat this fish with as much care as you did. 114 00:05:29,440 --> 00:05:30,695 Fingers crossed. 115 00:05:33,000 --> 00:05:36,295 First up is 34-year-old chef patron Rosie... 116 00:05:37,840 --> 00:05:42,575 ...a self-taught cook and an owner of a small cafe-restaurant in Rye. 117 00:05:44,120 --> 00:05:46,535 We serve food from all over the world. 118 00:05:46,560 --> 00:05:49,495 On our lunch menu, we've got some Middle Eastern food, 119 00:05:49,520 --> 00:05:52,775 we've got some Indian food. It's a real mashup - 120 00:05:52,800 --> 00:05:54,815 and then for dinner, we do small plates, 121 00:05:54,840 --> 00:05:57,895 cos I always think it's a shame to go out and have one plate of food 122 00:05:57,920 --> 00:06:00,015 when you can have six plates of food. 123 00:06:00,040 --> 00:06:01,415 Greedy pig! 124 00:06:01,440 --> 00:06:03,375 I love being a chef. 125 00:06:03,400 --> 00:06:06,055 It is hard, but it's so rewarding. 126 00:06:07,160 --> 00:06:09,135 I haven't had any classical training at all. 127 00:06:09,160 --> 00:06:12,695 I am the first one to admit that will definitely be my weak spot. 128 00:06:14,000 --> 00:06:18,535 But I need to know how I rate compared to other people. 129 00:06:18,560 --> 00:06:21,455 Am I good for a small cafe in Rye, 130 00:06:21,480 --> 00:06:23,855 or am I actually good? Like, am I really good? 131 00:06:27,920 --> 00:06:29,855 Rosie, welcome to Professional MasterChef. 132 00:06:29,880 --> 00:06:31,335 First up is the Skills Test. 133 00:06:31,360 --> 00:06:34,375 This one was set by none other than the chef over here, 134 00:06:34,400 --> 00:06:36,575 Marcus Wareing. The best of luck. Thank you. 135 00:06:36,600 --> 00:06:39,895 I would like you to make spiced monkfish, served with polenta 136 00:06:39,920 --> 00:06:42,015 and a chilli butter sauce. 137 00:06:42,040 --> 00:06:43,375 20 minutes. 138 00:06:43,400 --> 00:06:45,215 Over to you, Rosie. 139 00:06:45,240 --> 00:06:47,575 Big boy. Mm. 140 00:06:47,600 --> 00:06:49,735 All right, Rosie. First chef up of the day. 141 00:06:57,760 --> 00:06:59,535 I don't think I've ever 142 00:06:59,560 --> 00:07:00,855 used one this big before. 143 00:07:00,880 --> 00:07:03,335 Fish prep, do you do a lot? 144 00:07:03,360 --> 00:07:07,055 To be honest, no, we don't do a huge amount of fish. 145 00:07:07,080 --> 00:07:10,495 But I have, actually, in preparation for the competition, 146 00:07:10,520 --> 00:07:12,575 I have been practising. 147 00:07:12,600 --> 00:07:15,575 I just went and bought loads and loads of fish. Did you? Yeah! 148 00:07:15,600 --> 00:07:17,735 Got a freezer full of fish now at home. 149 00:07:17,760 --> 00:07:19,415 Not that I chose monkfish. 150 00:07:19,440 --> 00:07:20,535 Wish I did now! 151 00:07:23,200 --> 00:07:26,655 This is not how you want to remove the sinew off. 152 00:07:27,920 --> 00:07:30,615 I should have done this when I had it on the fillet. 153 00:07:30,640 --> 00:07:32,415 I'm struggling to get this off. 154 00:07:33,560 --> 00:07:36,975 If she had tried and removed more of the sinew on the whole fillet, 155 00:07:37,000 --> 00:07:38,535 it would have been much easier. 156 00:07:38,560 --> 00:07:40,215 She's left it on. 157 00:07:40,240 --> 00:07:45,735 OK, so I'm going to go for the paprika, the cumin 158 00:07:45,760 --> 00:07:46,935 and the chilli. 159 00:07:49,920 --> 00:07:53,135 She's making oil with a spice, OK. 160 00:07:53,160 --> 00:07:55,295 Like it spicy? However you'd like it. 161 00:07:55,320 --> 00:07:56,695 Spicy, always. 162 00:07:58,560 --> 00:08:01,215 OK. She's got her monkfish in the spiced oil. 163 00:08:01,240 --> 00:08:02,735 That looks nice. 164 00:08:02,760 --> 00:08:05,135 What sort of places have you worked, Rosie? 165 00:08:05,160 --> 00:08:07,375 I've never worked in a fine dining restaurant. 166 00:08:07,400 --> 00:08:13,375 I have done lots of private catering and ski seasons, 167 00:08:13,400 --> 00:08:17,815 which was really fun. I now have my own little cafe. 168 00:08:19,400 --> 00:08:21,255 Right. You are halfway. 169 00:08:21,280 --> 00:08:23,455 You've got ten minutes left. OK. 170 00:08:23,480 --> 00:08:25,255 Right. So what's next? 171 00:08:25,280 --> 00:08:29,455 So I'm going to get the polenta on. 172 00:08:29,480 --> 00:08:33,575 Which is making me a bit nervous because I'm not really sure. 173 00:08:33,600 --> 00:08:35,015 It's a bit of guesswork. 174 00:08:37,240 --> 00:08:38,935 So just think of... Porridge. 175 00:08:38,960 --> 00:08:41,215 ...the texture, how you want to serve it. Porridge! 176 00:08:41,240 --> 00:08:42,575 Just think of porridge. 177 00:08:44,320 --> 00:08:47,255 What just went in there? Was that a handful of sage? 178 00:08:47,280 --> 00:08:49,295 Oh, it's not even chopped up. 179 00:08:50,600 --> 00:08:52,415 OK. What time am I on? 180 00:08:52,440 --> 00:08:54,895 You have eight minutes left. And I still need to do the fish 181 00:08:54,920 --> 00:08:56,455 and a chilli butter. Aah! 182 00:08:58,280 --> 00:08:59,895 Don't get nervous now. 183 00:08:59,920 --> 00:09:02,015 You need to just stay focused. 184 00:09:05,120 --> 00:09:06,975 I've burned my monkfish, no! 185 00:09:08,160 --> 00:09:10,255 Fish like that, in spices it's going to catch. 186 00:09:10,280 --> 00:09:12,335 But a char-y flavour could be delicious. 187 00:09:12,360 --> 00:09:14,855 So if she just takes the heat down a little... There she goes. 188 00:09:14,880 --> 00:09:16,215 Maybe add some butter to it. 189 00:09:17,840 --> 00:09:21,015 This is even more stressful than it looks on the TV, 190 00:09:21,040 --> 00:09:23,855 which I didn't know was possible! 191 00:09:23,880 --> 00:09:26,735 But I might actually put some paper under it, 192 00:09:26,760 --> 00:09:28,415 cos I'm worried it's going to burn. 193 00:09:28,440 --> 00:09:30,495 Well, it is burnt already on one side, 194 00:09:30,520 --> 00:09:33,135 but I'm worried the other side is going to burn. 195 00:09:33,160 --> 00:09:35,215 She's stopping the heat from getting to that. 196 00:09:35,240 --> 00:09:37,815 It's a big piece of fish and hopefully she has enough time 197 00:09:37,840 --> 00:09:40,215 to cook it. I think I'm going to put it in the oven. 198 00:09:42,720 --> 00:09:45,335 OK. Chilli butter. Chilli butter. Chilli butter. 199 00:09:49,400 --> 00:09:50,895 Thyme and rosemary. 200 00:09:50,920 --> 00:09:53,575 Oh, gosh, the panic. 201 00:09:56,320 --> 00:09:58,775 Right, look, you've got about a minute. 202 00:09:58,800 --> 00:10:01,575 So you need to start putting this dish together now. 203 00:10:01,600 --> 00:10:03,855 Yeah. I really hope this polenta's OK. 204 00:10:03,880 --> 00:10:06,735 Better pull these huge, great, big lumps of sage out of it. 205 00:10:14,360 --> 00:10:16,295 You are out of time. 206 00:10:16,320 --> 00:10:18,215 Now breathe. Thank you. 207 00:10:19,480 --> 00:10:21,655 Right. Let's see if this fish is cooked. 208 00:10:30,440 --> 00:10:32,495 Rosie. Hi, Monica, how are you? 209 00:10:32,520 --> 00:10:35,095 That was a bit of a hard watch from the back there. 210 00:10:35,120 --> 00:10:36,975 Yeah, it was very nerve-racking. 211 00:10:40,480 --> 00:10:42,015 Oh, no. Is it...? 212 00:10:42,040 --> 00:10:44,015 As you can see, it's not cooked. 213 00:10:44,040 --> 00:10:45,575 It needed a lot longer. 214 00:10:45,600 --> 00:10:48,575 12 minutes it would take to cook that, and then resting time. 215 00:10:48,600 --> 00:10:49,695 That's a shame. 216 00:10:54,200 --> 00:10:56,895 Right. Look, the fish isn't cooked. The polenta's not right. 217 00:10:56,920 --> 00:11:01,295 It should be a lot looser, a lot wetter, and also seasoned as well. 218 00:11:01,320 --> 00:11:03,495 And the chilli butter is just incredibly hot. 219 00:11:03,520 --> 00:11:06,935 And so there's no balance to the dish, Rosie. 220 00:11:06,960 --> 00:11:08,655 This fish was hardly ever going to cook 221 00:11:08,680 --> 00:11:10,295 with the amount of sinew left on it. 222 00:11:10,320 --> 00:11:12,015 It's going to pull the fish together. 223 00:11:12,040 --> 00:11:15,295 So try as you might, it's going to take you longer to cook that. 224 00:11:15,320 --> 00:11:18,055 The polenta, Gregg said, "Cook it like porridge.” 225 00:11:18,080 --> 00:11:19,375 He wasn't joking. 226 00:11:19,400 --> 00:11:22,175 He was actually giving you a bit of a hint there. 227 00:11:22,200 --> 00:11:25,095 Rosie, this isn't a great start, 228 00:11:25,120 --> 00:11:27,535 but that doesn't mean the end of the competition. 229 00:11:27,560 --> 00:11:30,415 It just means that you have a big point to prove in the next round. 230 00:11:30,440 --> 00:11:32,535 Yep. Thank you, Rosie. Thank you. 231 00:11:38,800 --> 00:11:42,655 I think that was 100% the scariest thing I've ever done in my career 232 00:11:42,680 --> 00:11:44,015 by a million miles. 233 00:11:45,160 --> 00:11:48,415 So I'm just going to try and put it behind me and move forward, 234 00:11:48,440 --> 00:11:50,695 and just do my best to do well in the next round. 235 00:11:53,920 --> 00:11:58,135 Next to face Marcus's Skills Test is 27-year-old Tommy... 236 00:11:59,640 --> 00:12:03,575 ...head chef at a fine dining restaurant in Bristol. 237 00:12:03,600 --> 00:12:05,375 So the restaurant I currently work in, 238 00:12:05,400 --> 00:12:09,335 we do a lot of our own foraging, just to showcase our own produce 239 00:12:09,360 --> 00:12:12,215 throughout the year, which is really rewarding. 240 00:12:12,240 --> 00:12:14,775 Personally, I like to think my food's quite contemporary. 241 00:12:14,800 --> 00:12:17,375 It's not just cooking food. There's so much more to it. 242 00:12:17,400 --> 00:12:20,655 It's a science, I believe. There's art involved in there, you know, 243 00:12:20,680 --> 00:12:23,735 working as a team and just achieving everything that you possibly can 244 00:12:23,760 --> 00:12:25,055 on a daily basis. 245 00:12:26,840 --> 00:12:29,055 I feel like I'm at a point in my career now 246 00:12:29,080 --> 00:12:32,295 where I'm able to showcase a little bit more about myself. 247 00:12:32,320 --> 00:12:35,695 I've also recently had a little boy who's just inspired me 248 00:12:35,720 --> 00:12:39,295 to not be afraid of anything and do what you can to be your best. 249 00:12:44,360 --> 00:12:47,095 Right, Tommy. Looking serious. 250 00:12:47,120 --> 00:12:48,415 Focused. 251 00:12:48,440 --> 00:12:50,095 Tommy, good to see you. Welcome. 252 00:12:50,120 --> 00:12:52,855 I would like you to cook for us a spiced monkfish. 253 00:12:52,880 --> 00:12:55,615 Serve it with polenta and a chilli butter sauce. OK. 254 00:12:55,640 --> 00:12:57,575 How's that sound? Sounds good. OK. 255 00:12:57,600 --> 00:12:59,215 20 minutes. Over to you. Lovely. 256 00:13:01,440 --> 00:13:03,855 It's been a long time since I've prepped a bit of monkfish, 257 00:13:03,880 --> 00:13:04,975 to be honest with you. 258 00:13:06,920 --> 00:13:10,015 He's doing all right, removing the skin off the monkfish. 259 00:13:10,040 --> 00:13:11,695 He's not rushing it, which is good. 260 00:13:13,360 --> 00:13:15,375 What type of restaurant do you work in, Tommy? 261 00:13:15,400 --> 00:13:16,735 It's a fine dining restaurant. 262 00:13:16,760 --> 00:13:19,335 Just been promoted to head chef, which I feel very lucky. 263 00:13:19,360 --> 00:13:20,495 And daunting. 264 00:13:20,520 --> 00:13:22,815 Yeah, and very scary as well. Yeah, for sure. 265 00:13:22,840 --> 00:13:24,135 I had a baby as well. 266 00:13:24,160 --> 00:13:26,775 He's just turned one, which is fantastic. 267 00:13:26,800 --> 00:13:29,055 Right. So, head chef... Yep. ..MasterChef, 268 00:13:29,080 --> 00:13:30,295 and a one-year-old son. 269 00:13:30,320 --> 00:13:32,975 Talk about the buses all coming at the same time. Yeah. 270 00:13:33,000 --> 00:13:35,415 It's definitely a big year for me. 271 00:13:35,440 --> 00:13:37,895 He's doing his best to remove the sinew, 272 00:13:37,920 --> 00:13:40,255 so he does realise the sinew needs to come off. 273 00:13:47,240 --> 00:13:50,535 So Tommy's just chopping some thyme and rosemary. 274 00:13:50,560 --> 00:13:52,615 Not sure where he's going to use it. 275 00:13:52,640 --> 00:13:56,455 Oh, it's into his polenta. Nice. Thyme and rosemary into his polenta. 276 00:13:56,480 --> 00:13:59,455 Just going to finish it up with some butter, try to emulsify that, 277 00:13:59,480 --> 00:14:00,935 get some richness into it. 278 00:14:00,960 --> 00:14:03,775 Maybe finish it with some olive oil, some seasoning. 279 00:14:03,800 --> 00:14:05,215 He's done this before. 280 00:14:08,800 --> 00:14:11,495 You are halfway, Chef. Oui, Chef. 281 00:14:11,520 --> 00:14:14,735 So I'm just going to coat my monkfish in some coriander, 282 00:14:14,760 --> 00:14:17,455 cumin, paprika as well. 283 00:14:17,480 --> 00:14:19,775 Nice. I like the sound of this, Tommy. 284 00:14:24,480 --> 00:14:27,055 He needs to sear the fish, get some butter in there. 285 00:14:34,680 --> 00:14:36,655 That looks great. Needs a couple more minutes. 286 00:14:36,680 --> 00:14:38,535 I might pop it in the oven just for two minutes. 287 00:14:38,560 --> 00:14:40,695 You've got three minutes left. OK. 288 00:14:42,040 --> 00:14:44,055 Should have got that on earlier, really. 289 00:14:46,120 --> 00:14:47,655 Going to get my butter sauce on now, 290 00:14:47,680 --> 00:14:50,335 just because I feel like we're playing with fire a little bit. 291 00:14:50,360 --> 00:14:52,455 You're running out of time, so get it on. 292 00:14:54,800 --> 00:14:56,135 Keep it together. 293 00:15:01,200 --> 00:15:03,975 Yeah? Nearly there. Working? Nearly there. Bit of salt. 294 00:15:06,680 --> 00:15:09,015 Tommy, get your monkfish out. 295 00:15:10,960 --> 00:15:13,775 Tommy, you've got a minute to get this on the plate. OK. 296 00:15:13,800 --> 00:15:15,055 Moment of truth. 297 00:15:17,760 --> 00:15:20,135 It's not quite there. Very nearly. Very nearly. 298 00:15:23,720 --> 00:15:25,295 Oh, Tommy, don't panic. 299 00:15:27,920 --> 00:15:29,935 Right, let's get it on a plate, Tommy. 300 00:15:34,120 --> 00:15:35,455 Butter on there. 301 00:15:39,680 --> 00:15:42,175 All right, done. You are done. 302 00:15:42,200 --> 00:15:43,295 Now breathe. 303 00:15:45,800 --> 00:15:47,735 So close, Tommy. So close. 304 00:15:47,760 --> 00:15:48,935 Well done. 305 00:15:57,840 --> 00:15:59,455 Hiya, Tommy. Hi, Chef. 306 00:15:59,480 --> 00:16:02,575 How was that? Yeah, it was good. It was scary. 307 00:16:08,960 --> 00:16:11,415 Tommy, your polenta is absolutely delicious. 308 00:16:11,440 --> 00:16:13,135 Beautifully cooked, nice and soft. 309 00:16:13,160 --> 00:16:15,455 You put herbs through it. Fantastic. 310 00:16:15,480 --> 00:16:16,935 Your chilli butter's lovely. 311 00:16:16,960 --> 00:16:19,295 You used the right amounts of spices around the monkfish. 312 00:16:19,320 --> 00:16:22,415 You cooked it nicely. You just didn't have enough time. 313 00:16:22,440 --> 00:16:24,935 You rushed, so the cutting of the fish, it didn't look great. 314 00:16:24,960 --> 00:16:28,015 So I think with a couple more minutes, you'd have absolutely 315 00:16:28,040 --> 00:16:30,735 nailed this challenge. Thank you. 316 00:16:30,760 --> 00:16:34,415 The filleting of the monkfish, I like you didn't rush through that. 317 00:16:34,440 --> 00:16:36,015 The cooking of your polenta, 318 00:16:36,040 --> 00:16:38,175 so much attention and love was given to that. 319 00:16:38,200 --> 00:16:39,655 And it is delicious. 320 00:16:40,880 --> 00:16:42,295 Pretty good start, Tommy. 321 00:16:42,320 --> 00:16:45,535 I've got a feeling the three of us are convinced you're a quality chef. 322 00:16:45,560 --> 00:16:47,815 Look forward to seeing you in the next round. Off you go. 323 00:16:47,840 --> 00:16:48,975 Thank you. Well done. 324 00:16:51,680 --> 00:16:53,095 I think he's one to watch. 325 00:16:53,120 --> 00:16:55,215 I'm really looking forward to seeing him cook again. 326 00:16:55,240 --> 00:16:56,375 Very competent. 327 00:16:57,720 --> 00:16:59,895 It went pretty well, to be fair, as a whole. Quite happy. 328 00:16:59,920 --> 00:17:01,175 My timings was a bit off, 329 00:17:01,200 --> 00:17:03,855 but they said that I seemed like I could be a great chef 330 00:17:03,880 --> 00:17:06,775 and I just want to show them that they're right in saying that. 331 00:17:06,800 --> 00:17:08,495 I don't want to let myself down now. 332 00:17:12,000 --> 00:17:14,935 Skills Test. Marcus, we've seen two chefs do yours. 333 00:17:14,960 --> 00:17:16,895 Monica, now your Skills Test. 334 00:17:16,920 --> 00:17:19,215 What are they going to have to make with those bananas? 335 00:17:19,240 --> 00:17:22,975 I would like to make a twist on a banana sundae. 336 00:17:23,000 --> 00:17:26,335 I would like our chefs to caramelise some bananas. 337 00:17:26,360 --> 00:17:29,295 We've got some rum there as well to flambe the bananas. 338 00:17:29,320 --> 00:17:32,215 I'd also like them to make a coconut cream, 339 00:17:32,240 --> 00:17:34,135 a chocolate caramel sauce, 340 00:17:34,160 --> 00:17:37,295 as well as a quick banana ice cream. 341 00:17:37,320 --> 00:17:38,695 Ice cream in 20 minutes? 342 00:17:38,720 --> 00:17:41,375 I am giving them frozen bananas and some cream, 343 00:17:41,400 --> 00:17:44,655 so it's very easy to just blend those up. It will be frozen 344 00:17:44,680 --> 00:17:48,455 and they can keep it in the freezer. How fabulous! 345 00:17:48,480 --> 00:17:50,055 20 minutes. Let's go. 346 00:17:50,080 --> 00:17:54,375 So we have our frozen bananas. Quite simply, into the blender. 347 00:18:01,720 --> 00:18:04,615 Is that double cream? This is double cream. Yep. 348 00:18:07,320 --> 00:18:10,815 Just dropping a touch of icing sugar in there. 349 00:18:10,840 --> 00:18:14,015 It's breaking the bananas down and whipping up the cream 350 00:18:14,040 --> 00:18:16,495 because the bananas are freezing everything around it. 351 00:18:16,520 --> 00:18:19,135 Creamy ice cream in less than five minutes. 352 00:18:19,160 --> 00:18:21,895 I tell you what, there's going to be millions of people 353 00:18:21,920 --> 00:18:24,855 watching at home doing that this weekend. 354 00:18:24,880 --> 00:18:26,055 Splendid. 355 00:18:29,400 --> 00:18:31,695 Could you put that in the freezer for me? Yeah. 356 00:18:31,720 --> 00:18:33,135 Here we go. Bosh! 357 00:18:35,720 --> 00:18:38,855 And now I'm going to move on to my caramelised bananas. 358 00:18:38,880 --> 00:18:40,415 We've got some butter in there. 359 00:18:40,440 --> 00:18:42,335 We've got some dark brown soft sugar. 360 00:18:44,520 --> 00:18:48,535 The idea is that each piece of banana is completely coated, yeah? 361 00:18:48,560 --> 00:18:50,055 Absolutely. 362 00:18:50,080 --> 00:18:51,695 Get the pan nice and hot. 363 00:18:51,720 --> 00:18:55,135 Look at that. Proper brown, sticky sweetness. 364 00:18:55,160 --> 00:18:56,455 Very happy. 365 00:18:56,480 --> 00:18:59,015 Going to go a touch of rum in there. 366 00:19:07,400 --> 00:19:10,295 And now I'm going to make my chocolate caramel sauce. 367 00:19:10,320 --> 00:19:13,095 So first thing in the pan, I've got some sugar. 368 00:19:13,120 --> 00:19:15,255 Just going to do a dry caramel with that. 369 00:19:15,280 --> 00:19:17,655 Even if the chefs haven't spent time in the pastry section, 370 00:19:17,680 --> 00:19:20,055 you would expect them to be able to make a caramel. You would. 371 00:19:20,080 --> 00:19:21,815 You would. Got some double cream. 372 00:19:23,440 --> 00:19:25,735 You can add as much butter as you want. 373 00:19:26,920 --> 00:19:30,695 So I've just set it to the side because I don't want it too hot 374 00:19:30,720 --> 00:19:32,335 when I add the chocolate to it. 375 00:19:32,360 --> 00:19:35,935 You can't put the chocolate into it when it's too hot. 376 00:19:35,960 --> 00:19:37,855 Why, Gregg? 377 00:19:37,880 --> 00:19:40,175 Because the oils would come out of the chocolate 378 00:19:40,200 --> 00:19:42,735 and it would go all greasy. And split. It would split. 379 00:19:44,920 --> 00:19:47,335 Mm! Oh, yeah! 380 00:19:50,120 --> 00:19:53,695 So, for me, in a sundae I like to have some texture with it, 381 00:19:53,720 --> 00:19:55,895 and that's why I'm making this granola mix. 382 00:19:55,920 --> 00:19:59,655 I've got oats, I've got sunflower seeds, got pecans, coconut. 383 00:19:59,680 --> 00:20:00,935 And in the oven. 384 00:20:02,920 --> 00:20:06,175 And I also want a coconut cream. 385 00:20:06,200 --> 00:20:11,215 Got some coconut yoghurt and some double cream, the vanilla, 386 00:20:11,240 --> 00:20:13,415 and I'm just going to whisk it together. 387 00:20:16,080 --> 00:20:18,415 The processes are relatively straightforward, 388 00:20:18,440 --> 00:20:19,975 but there's lots of them here. 389 00:20:20,000 --> 00:20:23,295 I think they're just going to have to keep calm and focus 390 00:20:23,320 --> 00:20:25,055 on what we're asking them to do. 391 00:20:25,080 --> 00:20:27,255 Right, ready to assemble. 392 00:20:30,160 --> 00:20:32,655 I think this is wonderful. 393 00:20:32,680 --> 00:20:34,495 It's lovely, look at that! 394 00:20:39,960 --> 00:20:41,815 And there's our banana ice cream. 395 00:20:41,840 --> 00:20:45,255 And then I'm just going to finish. More texture here... 396 00:20:46,440 --> 00:20:48,015 ...and there we have it, 397 00:20:48,040 --> 00:20:49,975 my take on a banana sundae. 398 00:20:55,400 --> 00:20:58,135 I think it's a great challenge from the ice cream granola, 399 00:20:58,160 --> 00:21:00,535 the caramel, the caramelised banana. 400 00:21:00,560 --> 00:21:03,775 So many things that our chefs have got to do. 401 00:21:03,800 --> 00:21:05,495 This is going to be interesting. 402 00:21:05,520 --> 00:21:08,295 Marcus, you'll be watching bananas from afar on the monitor. 403 00:21:08,320 --> 00:21:09,935 We'll get you back in it for the tasting. 404 00:21:09,960 --> 00:21:11,575 Yep, look forward to it. 405 00:21:13,840 --> 00:21:16,815 I think that's really, really quite brilliant. They can do this. 406 00:21:18,960 --> 00:21:24,175 First to attempt Monica's Skills Test is 22-year-old Charlie, 407 00:21:24,200 --> 00:21:28,415 head chef at a popular fish restaurant in the West Country. 408 00:21:30,080 --> 00:21:32,735 Here in Cornwall, we have some of the best fish in the country, 409 00:21:32,760 --> 00:21:34,375 and working at this restaurant, 410 00:21:34,400 --> 00:21:36,615 we can tell customers which boat, from the window, 411 00:21:36,640 --> 00:21:37,775 that it came in from. 412 00:21:39,640 --> 00:21:42,455 So my passion for food came at about the age of 14. 413 00:21:42,480 --> 00:21:44,775 I became a KP in a local restaurant, 414 00:21:44,800 --> 00:21:47,215 and from that moment on, I just loved the passion 415 00:21:47,240 --> 00:21:49,095 and the hard work and the adrenaline. 416 00:21:51,040 --> 00:21:54,095 With my younger age, I feel like I can really keep up with food trends, 417 00:21:54,120 --> 00:21:56,375 and being ambitious and enthusiastic, 418 00:21:56,400 --> 00:21:58,295 I'm all up for trying new things. 419 00:21:58,320 --> 00:22:00,375 Preparation for me is key. 420 00:22:00,400 --> 00:22:02,415 Prep hard and then have an easier service. 421 00:22:02,440 --> 00:22:04,575 So definitely coming into this competition, 422 00:22:04,600 --> 00:22:07,215 I prepped as hard as I can and I practised as much as I can. 423 00:22:12,160 --> 00:22:13,535 Right, Charlie, 424 00:22:13,560 --> 00:22:17,135 I would like you to do a take on a banana sundae. 425 00:22:17,160 --> 00:22:21,295 Flambe some bananas, serve it with a quick banana ice cream, 426 00:22:21,320 --> 00:22:23,095 a whipped coconut cream, 427 00:22:23,120 --> 00:22:25,135 and a chocolate caramel sauce. 428 00:22:25,160 --> 00:22:27,535 There's some things to give your sundae some texture. 429 00:22:27,560 --> 00:22:30,215 Completely up to you. How does that sound? 430 00:22:30,240 --> 00:22:32,495 Amazing. Good luck. 20 minutes. 431 00:22:32,520 --> 00:22:33,735 Thank you, Chef. 432 00:22:36,400 --> 00:22:39,095 He's going straight for the machine. Bananas going in. 433 00:22:39,120 --> 00:22:40,735 It's a good start. 434 00:22:45,360 --> 00:22:48,255 So, Charlie, looks like you've made a quick ice cream before. 435 00:22:48,280 --> 00:22:51,975 Yeah, my wife quite likes a quick smoothie in the evenings, 436 00:22:52,000 --> 00:22:54,055 so definitely something she likes. 437 00:22:54,080 --> 00:22:56,015 Did you say you're married? I am, yes. 438 00:22:56,040 --> 00:22:59,255 I got married about six weeks ago. Wow! 439 00:22:59,280 --> 00:23:01,415 It was a really special day. 440 00:23:05,640 --> 00:23:08,335 I'm starting to melt my sugar for the caramel. 441 00:23:08,360 --> 00:23:10,575 And you want a whipped coconut cream as well? 442 00:23:10,600 --> 00:23:12,135 That's right. 443 00:23:14,680 --> 00:23:16,535 I'm going to taste it and check for seasoning, 444 00:23:16,560 --> 00:23:19,335 maybe add some vanilla in there as well to give it a bit of sweetness, 445 00:23:19,360 --> 00:23:20,935 almost like a Chantilly style. 446 00:23:24,640 --> 00:23:26,855 That cream looks the perfect consistency. 447 00:23:28,160 --> 00:23:29,815 You've got 11 minutes, Charlie. 448 00:23:29,840 --> 00:23:31,255 So we've got our ice cream. 449 00:23:31,280 --> 00:23:33,175 Yeah. You've got your caramel under way... Yes. 450 00:23:33,200 --> 00:23:34,615 ...you've done your coconut cream. 451 00:23:34,640 --> 00:23:35,935 The boy's on fire! 452 00:23:39,080 --> 00:23:40,735 For a 22-year-old cook, 453 00:23:40,760 --> 00:23:43,375 he is in really, really good control. 454 00:23:44,480 --> 00:23:46,535 Great skills on show. 455 00:23:46,560 --> 00:23:48,815 I'm probably just going to toast a few of these nuts off 456 00:23:48,840 --> 00:23:51,015 to give myself a bit of texture to go on top. 457 00:23:51,040 --> 00:23:53,015 Brilliant! Good idea, that, Chef. 458 00:23:57,080 --> 00:23:59,815 I've never made a chocolate caramel before, but I really like it. 459 00:23:59,840 --> 00:24:01,295 SHE CHUCKLES 460 00:24:03,520 --> 00:24:05,775 Right, the centrepiece of this is banana, 461 00:24:05,800 --> 00:24:08,895 so he needs to be very careful how he treats those. 462 00:24:10,360 --> 00:24:12,575 Charlie, your work so far is impressive. 463 00:24:12,600 --> 00:24:15,735 Where have you learned all these things at such a young age? 464 00:24:15,760 --> 00:24:18,455 So I joined a kitchen at the age of 14 and started pot washing, 465 00:24:18,480 --> 00:24:19,575 and then, at the age of 17, 466 00:24:19,600 --> 00:24:21,735 I managed to work in a Michelin-star restaurant, 467 00:24:21,760 --> 00:24:24,215 so that was a really good turning point for myself. 468 00:24:24,240 --> 00:24:25,935 A nice hot pan here now. 469 00:24:25,960 --> 00:24:27,295 A little bit of caramelisation. 470 00:24:32,280 --> 00:24:34,295 Charlie, you've got four minutes left. 471 00:24:34,320 --> 00:24:35,615 Just going to check these. 472 00:24:35,640 --> 00:24:39,615 A little bit of caramelisation's good. Yeah, nice. 473 00:24:42,680 --> 00:24:45,135 Charlie... HE EXHALES 474 00:24:45,160 --> 00:24:48,335 ...this is the fun part. Yeah. Go. 475 00:24:48,360 --> 00:24:50,975 Ah, he's put it on a plate. 476 00:24:51,000 --> 00:24:54,895 Interesting. I've never seen a sundae on a plate before. 477 00:24:54,920 --> 00:24:57,375 Sundae's always got more than one scoop, hasn't it, 478 00:24:57,400 --> 00:24:59,975 so let's give it two. 479 00:25:00,000 --> 00:25:01,375 Bananas going on top. 480 00:25:01,400 --> 00:25:03,055 I hope they've cooled down, 481 00:25:03,080 --> 00:25:06,175 cos if they're not, they're going to melt the banana ice cream. 482 00:25:11,480 --> 00:25:13,695 All done, Charlie? I'm done, yeah. Well done, Charlie. 483 00:25:13,720 --> 00:25:15,255 Thank you very much, team. 484 00:25:15,280 --> 00:25:18,295 "Team"! "Team." Stop it. 485 00:25:18,320 --> 00:25:19,975 What a lovely lad. 486 00:25:20,000 --> 00:25:21,375 He's done a good job. 487 00:25:28,200 --> 00:25:30,455 That was very impressive to watch back there. 488 00:25:30,480 --> 00:25:32,135 Thank you. Well done, well done. 489 00:25:38,200 --> 00:25:41,735 Charlie, you understood the ice cream had to be made first thing, 490 00:25:41,760 --> 00:25:43,215 got it in the freezer. 491 00:25:43,240 --> 00:25:44,655 I think there were things here 492 00:25:44,680 --> 00:25:47,535 that could have easily tripped anyone up and made them panic, 493 00:25:47,560 --> 00:25:49,895 but you remembered to keep your cool throughout. 494 00:25:49,920 --> 00:25:51,895 It was impressive to watch. 495 00:25:51,920 --> 00:25:53,695 This, Charlie, is a great start. 496 00:25:53,720 --> 00:25:56,095 Thanks, Chef. And I thoroughly enjoyed eating that. 497 00:25:56,120 --> 00:25:58,975 I am trying my hardest to find a fault and I can't, 498 00:25:59,000 --> 00:26:00,735 which really upsets me. 499 00:26:00,760 --> 00:26:02,655 Thank you, Chef. Well done. 500 00:26:02,680 --> 00:26:06,375 Soft banana in the ice cream, coconut nuttiness, 501 00:26:06,400 --> 00:26:08,655 a granola scattered across the top, 502 00:26:08,680 --> 00:26:10,975 and a beautiful caramel chocolate. 503 00:26:11,000 --> 00:26:15,055 These are things of pud heaven and you've done it amazingly well. 504 00:26:15,080 --> 00:26:17,375 In fact, I would go as far as to say 505 00:26:17,400 --> 00:26:20,695 this may be the best Skills Test I've ever seen. 506 00:26:21,840 --> 00:26:25,735 I think all of us can't wait to see your own dishes 507 00:26:25,760 --> 00:26:27,495 in the next round. Well done, you. 508 00:26:33,880 --> 00:26:35,855 Hey, hey, hey, happy Monica! 509 00:26:35,880 --> 00:26:38,455 # I got a good one I got a good one! # 510 00:26:38,480 --> 00:26:40,855 Monica's doing a happy dance! SHE LAUGHS 511 00:26:42,280 --> 00:26:45,735 For Gregg to say that was potentially one of the best 512 00:26:45,760 --> 00:26:47,975 Skills Tests that he's ever had 513 00:26:48,000 --> 00:26:51,535 is fantastic, and more than what I could imagine. 514 00:26:51,560 --> 00:26:54,615 I've got everything to prove now to make sure that it wasn't 515 00:26:54,640 --> 00:26:56,935 a one-off. HE LAUGHS 516 00:26:59,400 --> 00:27:03,935 Last up is 51-year-old Brazilian-born Cristina. 517 00:27:03,960 --> 00:27:07,455 Her career as a chef wasn't her first profession. 518 00:27:10,240 --> 00:27:13,575 I was 36 years old when I decided to be a chef. 519 00:27:14,760 --> 00:27:17,735 I used to work in Brazil as an accountant. 520 00:27:20,720 --> 00:27:24,495 My current role is a group head chef of a catering company 521 00:27:24,520 --> 00:27:26,135 in the City of London. 522 00:27:26,160 --> 00:27:28,375 I've been doing this for the past 15 years. 523 00:27:29,880 --> 00:27:32,855 My food style, I like Mediterranean food, 524 00:27:32,880 --> 00:27:36,215 I like Asian, Portuguese and Brazilian food. 525 00:27:37,400 --> 00:27:39,015 I love to be a chef. 526 00:27:39,040 --> 00:27:41,855 So intense, but it's great. 527 00:27:41,880 --> 00:27:44,135 I've never done competition before in my life. 528 00:27:44,160 --> 00:27:45,895 But I want to challenge myself. 529 00:27:45,920 --> 00:27:47,135 I'm ready for it. 530 00:27:51,080 --> 00:27:53,575 Cristina, what I would like you to do 531 00:27:53,600 --> 00:27:56,615 is to do a take on a banana sundae. 532 00:27:56,640 --> 00:27:58,455 Some flambe bananas... 533 00:27:58,480 --> 00:28:04,135 Yes. ..a quick banana ice cream and a chocolate caramel sauce. 534 00:28:04,160 --> 00:28:07,055 If you want to put some texture on it, it's up to you. 535 00:28:07,080 --> 00:28:10,455 OK. Looking nervous. 536 00:28:10,480 --> 00:28:12,415 Off you go. Thank you. 537 00:28:15,000 --> 00:28:16,855 The most important thing with this skill 538 00:28:16,880 --> 00:28:18,655 is getting that banana ice cream done. 539 00:28:18,680 --> 00:28:21,655 It looks like she might be doing just that. 540 00:28:21,680 --> 00:28:23,495 Good, good start. 541 00:28:23,520 --> 00:28:26,095 Cristina, do they have banana sundaes in Brazil? 542 00:28:26,120 --> 00:28:28,295 Yes. Got a lot of bananas. 543 00:28:28,320 --> 00:28:31,255 What's the Portuguese for banana? Banana. 544 00:28:31,280 --> 00:28:33,615 Brilliant! International language. 545 00:28:37,120 --> 00:28:40,135 How long have you cooked as a chef? 15 years. In London? 546 00:28:40,160 --> 00:28:42,535 Yeah, I've been in UK for 20 years. 547 00:28:42,560 --> 00:28:44,535 What made you come to the UK? 548 00:28:44,560 --> 00:28:48,855 My sister was here before, and I broke up with my boyfriend, 549 00:28:48,880 --> 00:28:53,095 and then I said, "I want to change a bit." And then here you go, 550 00:28:53,120 --> 00:28:55,935 20 years. Never regret, it was good. 551 00:28:55,960 --> 00:28:58,975 How's that looking, Chef? It's good. 552 00:28:59,000 --> 00:29:00,295 She's watching the ice cream 553 00:29:00,320 --> 00:29:02,135 going round and round and round and round. 554 00:29:02,160 --> 00:29:05,215 She really, really needs to do something else. 555 00:29:05,240 --> 00:29:07,855 Don't forget you've got quite a few other things 556 00:29:07,880 --> 00:29:10,135 you need to do as well, Cristina, OK? Yeah. 557 00:29:12,320 --> 00:29:14,135 Come on. First job done. 558 00:29:15,840 --> 00:29:17,935 Now she's got to step up the pace. Come on. 559 00:29:19,560 --> 00:29:22,175 You've got 11 minutes, Cristina. 560 00:29:22,200 --> 00:29:26,935 I need to do my flambe banana and then the caramel chocolate. 561 00:29:29,120 --> 00:29:30,655 WHISPERS: Done wrong. 562 00:29:30,680 --> 00:29:32,335 What have we done wrong? 563 00:29:33,360 --> 00:29:34,775 There's caster sugar there. 564 00:29:34,800 --> 00:29:36,015 Yeah. Yeah. 565 00:29:36,040 --> 00:29:37,975 I didn't add the sugar. Oh, sorry. 566 00:29:38,000 --> 00:29:40,535 So she's starting the caramel sauce again. 567 00:29:40,560 --> 00:29:42,615 She didn't want to use the brown sugar, 568 00:29:42,640 --> 00:29:44,135 she wanted to use the caster sugar. 569 00:29:44,160 --> 00:29:46,495 She could have made the caramel with the brown, 570 00:29:46,520 --> 00:29:48,255 because she needs to get a move on. 571 00:29:48,280 --> 00:29:51,295 You've got four minutes left before you start to plate up, OK? 572 00:29:59,720 --> 00:30:02,895 OK. That's it. Get them out, otherwise they'll overcook. 573 00:30:02,920 --> 00:30:04,735 They've been in that far, far too long. 574 00:30:04,760 --> 00:30:06,255 She's just pushed them to the side, 575 00:30:06,280 --> 00:30:09,055 so they're going to lose their texture. 576 00:30:14,320 --> 00:30:17,615 Good caramel - colour, the cream's in, she's now got the chocolate 577 00:30:17,640 --> 00:30:19,375 and she needs to take that off the heat, 578 00:30:19,400 --> 00:30:20,895 otherwise it's going to split. 579 00:30:20,920 --> 00:30:22,375 Get it off the heat. 580 00:30:24,080 --> 00:30:26,895 And then your whipped coconut, yeah? Yeah. 581 00:30:26,920 --> 00:30:29,695 OK, coconut milk. She's got to get some cream going in there, 582 00:30:29,720 --> 00:30:32,295 so that will help to give it a bit of body. 583 00:30:32,320 --> 00:30:33,975 What else is on that bench? 584 00:30:44,440 --> 00:30:47,415 Got about a minute to finish off, please, Chef. 585 00:30:50,960 --> 00:30:54,095 The bananas really do look like they've just gone too far. 586 00:30:54,120 --> 00:30:57,215 Started to break down. Oh, dear, oh, dear, oh, dear. 587 00:31:08,840 --> 00:31:10,375 Is that the last touch? 588 00:31:10,400 --> 00:31:12,215 Yeah. Are you done? 589 00:31:12,240 --> 00:31:13,735 Done, yeah. 590 00:31:23,000 --> 00:31:24,775 Hi. Hello. How are you? 591 00:31:24,800 --> 00:31:26,775 Good. How are you? Yeah, very well. 592 00:31:31,440 --> 00:31:33,575 The making of the ice cream was very quick. 593 00:31:33,600 --> 00:31:34,695 You knew how to do that. 594 00:31:34,720 --> 00:31:36,135 Great. 595 00:31:36,160 --> 00:31:37,895 The caramel sauce, 596 00:31:37,920 --> 00:31:39,655 it's only a hint of chocolate through there 597 00:31:39,680 --> 00:31:40,815 so it was hard to get that. 598 00:31:40,840 --> 00:31:43,375 The whipping of your coconut yoghurt, 599 00:31:43,400 --> 00:31:46,255 you could have done with a touch more of the cream through it, 600 00:31:46,280 --> 00:31:48,335 and I didn't really enjoy the raw oats. 601 00:31:49,400 --> 00:31:51,015 Bananas were far too long in the pan, 602 00:31:51,040 --> 00:31:54,655 and the bananas were completely overcooked, so it's soft ice cream, 603 00:31:54,680 --> 00:31:57,735 soft banana, soft sauce. OK. 604 00:31:57,760 --> 00:31:59,295 I've got the banana ice cream 605 00:31:59,320 --> 00:32:01,895 that hasn't been sweetened very much that I like. 606 00:32:01,920 --> 00:32:04,255 I've got a dark, almost bitter caramel 607 00:32:04,280 --> 00:32:07,095 with a hint of chocolate in it. You've done it. 608 00:32:07,120 --> 00:32:10,055 However, it could do with some texture. 609 00:32:10,080 --> 00:32:12,575 Thank you, Cristina. Thank you. 610 00:32:17,520 --> 00:32:20,055 Tough. I was very nervous. 611 00:32:20,080 --> 00:32:22,095 My legs were shaking. 612 00:32:22,120 --> 00:32:25,495 But it is what it is, it's done already. 613 00:32:25,520 --> 00:32:28,455 I think I'll have more to show in the next round. 614 00:32:30,720 --> 00:32:32,215 Listen, good Skills Tests. 615 00:32:32,240 --> 00:32:34,535 We've got some strong chefs in this heat. 616 00:32:36,080 --> 00:32:40,935 We saw various degrees of skills and nerves and quality and problems. 617 00:32:40,960 --> 00:32:45,415 But I have to say, we also saw some absolutely outstanding cookery, 618 00:32:45,440 --> 00:32:47,655 which is really good to see on the Skills Test. 619 00:32:47,680 --> 00:32:50,695 Well, guys, you know what's up next - it's their food. 620 00:32:50,720 --> 00:32:52,535 I think it's going to be exciting. 621 00:33:14,520 --> 00:33:17,495 Chefs, welcome to your signature two-course menu. 622 00:33:17,520 --> 00:33:19,575 Show us what type of chef you are, 623 00:33:19,600 --> 00:33:22,895 show us the food that really excites you. 624 00:33:22,920 --> 00:33:25,655 What happens now, it is down to you. 625 00:33:25,680 --> 00:33:29,535 At the end of this, two of you will be going home. 626 00:33:29,560 --> 00:33:32,895 90 minutes, one main course, one dessert. 627 00:33:34,040 --> 00:33:36,615 Let's see what you got. Off you go. 628 00:33:46,360 --> 00:33:49,095 I feel a lot better about cooking my own food 629 00:33:49,120 --> 00:33:51,495 than I did on the Skills Test. 630 00:33:52,960 --> 00:33:54,775 Travelling a lot around the world, 631 00:33:54,800 --> 00:33:57,295 being lucky enough to eat amazing food everywhere, 632 00:33:57,320 --> 00:33:59,255 ignited my real passion for cooking. 633 00:33:59,280 --> 00:34:02,175 I just want to do myself proud. 634 00:34:02,200 --> 00:34:04,215 And the best thing that I could possibly hear 635 00:34:04,240 --> 00:34:05,535 is that, "That's delicious." 636 00:34:05,560 --> 00:34:08,375 That would be creme de la creme. SHE LAUGHS 637 00:34:11,600 --> 00:34:13,975 Rosie, how do you feel after the last round? 638 00:34:14,000 --> 00:34:16,335 Yeah, I've got a point to prove, for sure. 639 00:34:16,360 --> 00:34:18,175 What is your main course? 640 00:34:18,200 --> 00:34:21,215 Chicken with a cauliflower and feta puree. 641 00:34:21,240 --> 00:34:24,295 And then, like, a chickpea, date, preserved lemon 642 00:34:24,320 --> 00:34:26,375 kind of warm salad. And dessert? 643 00:34:26,400 --> 00:34:30,335 Set cardamom yoghurt, poached rhubarb, pistachios, 644 00:34:30,360 --> 00:34:34,375 and then, like, a filo shard thing with orange and rose. 645 00:34:34,400 --> 00:34:36,055 Why the Middle Eastern vibe? 646 00:34:36,080 --> 00:34:39,535 I absolutely love Middle Eastern food and some of my favourite chefs 647 00:34:39,560 --> 00:34:40,735 cook that kind of food. 648 00:34:40,760 --> 00:34:43,175 Are your family in food? Not in the cheffing sense. 649 00:34:43,200 --> 00:34:44,375 But my dad's a farmer, 650 00:34:44,400 --> 00:34:47,175 and I actually live right on the farm, which is great. 651 00:34:47,200 --> 00:34:50,295 So you open my back doors and it's just fields forever, 652 00:34:50,320 --> 00:34:51,815 so it's my idea of heaven. 653 00:34:51,840 --> 00:34:53,695 Big family? Massive family. 654 00:34:53,720 --> 00:34:55,095 So I'm the youngest of seven. 655 00:34:55,120 --> 00:34:57,095 ALL: Whoa! Yeah, so it's kind of... 656 00:34:57,120 --> 00:34:59,135 So you've had to fight for a living? 657 00:34:59,160 --> 00:35:00,695 I have had to fight. 658 00:35:00,720 --> 00:35:04,415 I'm the youngest of four, that was hard. But I loved it. 659 00:35:04,440 --> 00:35:07,855 Yeah, it was great growing up in a big family, it's been really fun. 660 00:35:07,880 --> 00:35:09,535 I love the sound of these dishes. 661 00:35:09,560 --> 00:35:11,575 Do 'em justice. Thanks a lot. 662 00:35:13,240 --> 00:35:15,775 I love the flavours of the Middle East. 663 00:35:15,800 --> 00:35:18,775 So she's starting with the roast chicken breast. 664 00:35:18,800 --> 00:35:20,975 You want the chicken breast to be nice and moist. 665 00:35:21,000 --> 00:35:24,015 She did put them on very early, so I hope they're not dried out 666 00:35:24,040 --> 00:35:27,255 before we get to taste them. Got a lovely-sounding salad 667 00:35:27,280 --> 00:35:30,415 of chickpeas, date and preserved lemons going through. 668 00:35:30,440 --> 00:35:32,175 Finish the dish with harissa oil. 669 00:35:32,200 --> 00:35:34,135 Going to be hot, it's going to be spicy. 670 00:35:34,160 --> 00:35:36,895 Too much of it will kill this dish. 671 00:35:36,920 --> 00:35:39,655 Rosie's dessert is a set cardamom yoghurt. 672 00:35:39,680 --> 00:35:41,215 She started off making the yoghurt, 673 00:35:41,240 --> 00:35:42,815 she got them into the blast chiller, 674 00:35:42,840 --> 00:35:44,615 then she realised that it wasn't setting. 675 00:35:46,080 --> 00:35:50,175 I've been practising my dessert with a firmer Greek yoghurt, 676 00:35:50,200 --> 00:35:53,575 and I got a looser yoghurt, so it wasn't setting. 677 00:35:53,600 --> 00:35:56,335 I really hope this one is going to set. 678 00:35:58,840 --> 00:36:03,335 It's going with poached rhubarb and an orange and rose filo. 679 00:36:03,360 --> 00:36:05,455 She's got fantastic flavours. 680 00:36:05,480 --> 00:36:07,575 I really like the sound of this dish. 681 00:36:08,640 --> 00:36:11,935 25 minutes gone! 25 minutes gone. 682 00:36:14,440 --> 00:36:17,415 Cooked this dish probably 15 to 20 times in the last two weeks, 683 00:36:17,440 --> 00:36:19,495 so really just want to do it justice today 684 00:36:19,520 --> 00:36:22,375 and treat it just like every other run-through I've done. 685 00:36:24,200 --> 00:36:25,815 I'm definitely proud to be Cornish, 686 00:36:25,840 --> 00:36:28,215 and I always want to try and tie that in 687 00:36:28,240 --> 00:36:30,015 in some way, shape or form. 688 00:36:30,040 --> 00:36:33,415 I love taking food that I like to eat and giving it a modern take. 689 00:36:36,680 --> 00:36:39,775 So, Charlie, impressive Skills Test. 690 00:36:39,800 --> 00:36:42,935 What is your food for today? Lamb rack with a tart, 691 00:36:42,960 --> 00:36:46,015 and in the tart, I've got roasted spicy aubergine puree 692 00:36:46,040 --> 00:36:48,695 with a Roscoff onion, crumbled Buff eta cheese. 693 00:36:48,720 --> 00:36:50,735 It's a feta made from buffalo's milk. 694 00:36:50,760 --> 00:36:52,615 Much creamier, not so tangy. 695 00:36:52,640 --> 00:36:55,415 And for dessert, Charlie? I'm doing a take on rhubarb and custard 696 00:36:55,440 --> 00:36:58,375 that's got coconut rum in there. And a nod to being Cornish, 697 00:36:58,400 --> 00:37:01,015 I've got a Cornish fairing biscuit recipe that my mum gave me 698 00:37:01,040 --> 00:37:03,015 when she used to cook for me when I was younger. 699 00:37:03,040 --> 00:37:06,495 What's a fairing biscuit? It's a mix of ginger, flour, butter, 700 00:37:06,520 --> 00:37:09,375 golden syrup, all baked together until they're crispy on the outside 701 00:37:09,400 --> 00:37:11,135 and still slightly soft on the inside. 702 00:37:11,160 --> 00:37:13,375 Did you always want to be a chef? 703 00:37:13,400 --> 00:37:15,255 I decided I was going to be a police officer, 704 00:37:15,280 --> 00:37:16,815 and I couldn't enrol until I was 16, 705 00:37:16,840 --> 00:37:19,775 so I got a job as a pot wash, and then it flew from there, really. 706 00:37:19,800 --> 00:37:21,895 Funny how life turns out, isn't it? For sure. 707 00:37:21,920 --> 00:37:23,895 Charlie, good luck. Thank you. 708 00:37:26,640 --> 00:37:30,255 Charlie is cooking rack of lamb, so he's going to water-bath it. 709 00:37:30,280 --> 00:37:32,295 I've seen that Charlie's kept the fat on, 710 00:37:32,320 --> 00:37:35,695 so he's got to make sure he sears that lamb all the way through 711 00:37:35,720 --> 00:37:37,135 and renders it down. 712 00:37:38,360 --> 00:37:41,415 Like the idea of the tart with the aubergine puree in there, too. 713 00:37:41,440 --> 00:37:44,615 He needs to make sure the tart case is lined well, it's rested - 714 00:37:44,640 --> 00:37:46,775 and, of course, it needs to be just melt in the mouth. 715 00:37:46,800 --> 00:37:49,615 The feta, I think, will work really well 716 00:37:49,640 --> 00:37:53,215 and just pull down the richness of everything else that's around it. 717 00:37:53,240 --> 00:37:56,295 Delicate, very tricky to do under this pressure. 718 00:38:00,280 --> 00:38:03,095 Charlie's dessert is whipped coconut rum custard. 719 00:38:03,120 --> 00:38:04,775 Ooh, I do like the sound of that. 720 00:38:05,880 --> 00:38:08,775 My whipped custard, in a couple of my run-throughs, I have split it, 721 00:38:08,800 --> 00:38:11,215 so I'm really hoping that today that doesn't happen. 722 00:38:12,920 --> 00:38:16,815 Poached rhubarb, beautifully cooked, maintaining the colour. 723 00:38:16,840 --> 00:38:20,935 Stem ginger will bring a little bit of heat into the dish, 724 00:38:20,960 --> 00:38:23,775 and I really am looking forward to the fairing biscuits. 725 00:38:23,800 --> 00:38:25,615 That's Mum's technique - flattens them, 726 00:38:25,640 --> 00:38:28,055 makes them crispy on the outside, and then soft on the inside. 727 00:38:32,840 --> 00:38:34,055 Slowly coming together. 728 00:38:34,080 --> 00:38:35,855 I've definitely got a lot to do still, 729 00:38:35,880 --> 00:38:37,615 so just need to push on and get it done. 730 00:38:37,640 --> 00:38:39,415 I'm very ambitious in the kitchen. 731 00:38:39,440 --> 00:38:41,375 I dream big, you know, you've got to, 732 00:38:41,400 --> 00:38:43,135 otherwise you'll never get there. 733 00:38:44,320 --> 00:38:46,375 If I manage to get these two dishes right today, 734 00:38:46,400 --> 00:38:48,375 it would be banging, I'll be very happy. 735 00:38:51,840 --> 00:38:54,375 Tommy, love the smell of the bench, it smells great here. 736 00:38:54,400 --> 00:38:55,935 So, what are you cooking? 737 00:38:55,960 --> 00:38:57,735 For my main course, I've got a lobster dish, 738 00:38:57,760 --> 00:38:59,975 so I've got the tail, which I'm going to poach in butter 739 00:39:00,000 --> 00:39:02,215 with some lemongrass, I'll do a crispy claw. 740 00:39:02,240 --> 00:39:04,375 Courgette and basil puree, shiso oil. 741 00:39:04,400 --> 00:39:07,455 To finish with, a Thai yellow sauce to bring it together. 742 00:39:07,480 --> 00:39:09,935 I did a bit of travelling around Thailand for a little bit 743 00:39:09,960 --> 00:39:12,615 and that was a big part of my inspiration behind food. 744 00:39:12,640 --> 00:39:14,295 It was just a massive culture shock to me. 745 00:39:14,320 --> 00:39:16,055 It's not something I've ever seen before, 746 00:39:16,080 --> 00:39:17,735 I've always worked with French cuisine, 747 00:39:17,760 --> 00:39:19,775 and I'm very classically trained in that sense. 748 00:39:19,800 --> 00:39:22,135 Dessert-wise, I'm doing a chocolate orange cremeux, 749 00:39:22,160 --> 00:39:25,215 yoghurt sorbet and, to finish with, a chocolate soil. 750 00:39:25,240 --> 00:39:28,295 That trip to Thailand has inspired you to cook a bit of Thai influence 751 00:39:28,320 --> 00:39:30,735 in your signature dish, yet you've been cooking completely 752 00:39:30,760 --> 00:39:32,135 a different way all of your life. 753 00:39:32,160 --> 00:39:34,055 Yeah. Do you think that's a bit risky? 754 00:39:34,080 --> 00:39:36,535 I do think it's very risky, but at the end of the day, 755 00:39:36,560 --> 00:39:38,175 I'm here to cook the food I want to cook. 756 00:39:38,200 --> 00:39:40,055 It's not something I get to do... Fair enough. 757 00:39:40,080 --> 00:39:41,415 ...and I want to showcase that. 758 00:39:41,440 --> 00:39:43,975 You've got off to a good start. Keep that going. Thanks so much. 759 00:39:45,960 --> 00:39:48,815 So lobster tails are currently poaching in a butter emulsion 760 00:39:48,840 --> 00:39:50,175 with some aromats in there. 761 00:39:50,200 --> 00:39:53,375 Tommy, I love the sound of his menu. 762 00:39:53,400 --> 00:39:55,855 Most important thing with the cooking of lobster 763 00:39:55,880 --> 00:39:59,615 is do not overcook it, you don't want it to be too chewy. 764 00:39:59,640 --> 00:40:03,375 Just going to cook them low and slow till they're nice and tender. 765 00:40:03,400 --> 00:40:06,415 Crispy lobster claw, that's going to be going in tempura batter, 766 00:40:06,440 --> 00:40:08,855 so you want it nice and crunchy on the outside. 767 00:40:08,880 --> 00:40:11,975 I'm just blending up the lobster head for the base of my sauce now, 768 00:40:12,000 --> 00:40:14,215 just to get more of the flavour of the lobster 769 00:40:14,240 --> 00:40:15,775 as much as possible. 770 00:40:15,800 --> 00:40:17,695 And he's got a Thai yellow sauce. 771 00:40:17,720 --> 00:40:21,015 We've got fish sauce, galangal ginger, we've got coriander. 772 00:40:21,040 --> 00:40:23,135 We've got shrimp paste as well. 773 00:40:23,160 --> 00:40:25,375 Loving the sound of this sauce. 774 00:40:28,400 --> 00:40:31,295 Tommy's dessert is chocolate orange cremeux. 775 00:40:31,320 --> 00:40:34,175 I'm doing a chocolate dessert because it's the sort of thing 776 00:40:34,200 --> 00:40:35,935 I'll go home and eat a bowl of chocolate, 777 00:40:35,960 --> 00:40:37,655 essentially, it's just what I love. 778 00:40:37,680 --> 00:40:39,455 HE LAUGHS 779 00:40:39,480 --> 00:40:41,535 Chocolate orange, we know that works, 780 00:40:41,560 --> 00:40:44,135 but let's just hope he can get the texture right, 781 00:40:44,160 --> 00:40:47,655 nice and smooth, and the orange working beautifully well with it 782 00:40:47,680 --> 00:40:49,175 will be absolutely delicious. 783 00:40:49,200 --> 00:40:50,895 There's certainly a lot of risks. 784 00:40:50,920 --> 00:40:52,655 My chocolate cremeux needs to set. 785 00:40:52,680 --> 00:40:54,375 If that doesn't set, it's a horror. 786 00:40:56,720 --> 00:40:59,695 The yoghurt sorbet will bring some sharpness. 787 00:40:59,720 --> 00:41:03,175 Chocolate soil. It's what's going to bring the texture to a cremeux. 788 00:41:03,200 --> 00:41:05,695 I hope it's not just a sprinkling of chocolate soil, 789 00:41:05,720 --> 00:41:08,655 I want a lot of it there to make a difference. 790 00:41:08,680 --> 00:41:13,175 Chefs, halfway! Halfway to food glory! 791 00:41:13,200 --> 00:41:14,335 Exciting. 792 00:41:15,840 --> 00:41:18,175 Being a chef is everything for me. 793 00:41:18,200 --> 00:41:21,495 These dishes represent where I come from. 794 00:41:21,520 --> 00:41:26,055 I ate these when I was very young, but I try to elevate the dish. 795 00:41:26,080 --> 00:41:29,055 It's nervous because I need to get it nailed. 796 00:41:31,000 --> 00:41:32,815 So, Cristina, what's your menu today? 797 00:41:32,840 --> 00:41:37,655 I'd like to show people Brazil is not only samba, 798 00:41:37,680 --> 00:41:39,975 we got nice food to eat. 799 00:41:40,000 --> 00:41:44,095 So for main course, I'm doing mocqueca, a stew of fish. 800 00:41:44,120 --> 00:41:46,535 I make the bisque. It's got spices, 801 00:41:46,560 --> 00:41:48,455 it's got coconut as well. 802 00:41:48,480 --> 00:41:52,375 And going to do prawn on the top, some of the salsa. Wonderful! 803 00:41:52,400 --> 00:41:54,935 And for dessert? It's called Cartola. 804 00:41:54,960 --> 00:41:57,695 Cartola is the name of the singer, very famous in Brazil. 805 00:41:57,720 --> 00:42:02,375 Come back from the slavery, got only plantain in sugar. 806 00:42:02,400 --> 00:42:05,415 So I'm going to do layer of the plantain between 807 00:42:05,440 --> 00:42:08,895 cheese with caster sugar and cinnamon. 808 00:42:08,920 --> 00:42:13,815 I'm excited. I don't think I've had plantain dessert with cheese. 809 00:42:13,840 --> 00:42:17,095 Love the sound of that. Who's supporting you back at home? 810 00:42:17,120 --> 00:42:18,815 My wife. Your wife? Yeah. 811 00:42:18,840 --> 00:42:20,615 What does she think of you coming on here? 812 00:42:20,640 --> 00:42:23,015 She said, "You are going to smash it." 813 00:42:23,040 --> 00:42:26,015 I, for one, can't wait to try the flavours of Brazil. 814 00:42:26,040 --> 00:42:27,655 OK. Thank you so much. 815 00:42:28,840 --> 00:42:31,335 I'm excited about Cristina's menu. 816 00:42:31,360 --> 00:42:33,975 She's starting off the main course with a mocqueca, 817 00:42:34,000 --> 00:42:35,575 which is like a stew 818 00:42:35,600 --> 00:42:39,255 of cod, prawns, peppers, tomatoes and onion. 819 00:42:39,280 --> 00:42:42,735 Back in the day, my mum used to cook this for me. 820 00:42:42,760 --> 00:42:44,335 The pan-fried cod, 821 00:42:44,360 --> 00:42:47,775 she's got that into a brine, so that draws out any moisture. 822 00:42:47,800 --> 00:42:50,735 The bisque, turmeric, ginger, coriander and chilli 823 00:42:50,760 --> 00:42:54,015 has to be nice and smooth and full of flavour. 824 00:42:54,040 --> 00:42:56,375 We've also got a coconut rice just to go with it. 825 00:42:56,400 --> 00:42:59,455 I have to say, I do like the sounds of this. 826 00:43:00,800 --> 00:43:01,935 Whoa! 827 00:43:03,800 --> 00:43:06,055 Sorry. You all right? 828 00:43:06,080 --> 00:43:08,055 Is that red-hot? Yeah. 829 00:43:08,080 --> 00:43:10,335 Can we get some...? Get it under cold water, please. 830 00:43:10,360 --> 00:43:12,735 I'm so sorry. You're OK, over there. 831 00:43:12,760 --> 00:43:14,175 Put that on your chin. 832 00:43:15,480 --> 00:43:18,375 You sort of need as much cold as possible on it. 833 00:43:18,400 --> 00:43:21,175 Unfortunately, Cristina's has just had a bit of an accident. 834 00:43:21,200 --> 00:43:24,615 She put the bisque into a blender, and it was incredibly hot. 835 00:43:24,640 --> 00:43:26,175 When she released the lid, 836 00:43:26,200 --> 00:43:28,455 unfortunately, some of it hit her face. 837 00:43:28,480 --> 00:43:31,575 I don't think you should carry on. You're hurt. 838 00:43:31,600 --> 00:43:32,935 So we're going to stop. 839 00:43:34,040 --> 00:43:36,895 Unfortunately, she's had to go and get medical help. 840 00:43:43,840 --> 00:43:46,095 Chefs, you have three minutes! 841 00:43:46,120 --> 00:43:48,135 Still lots of work to do. 842 00:43:48,160 --> 00:43:49,455 Let's get it done. 843 00:43:53,880 --> 00:43:56,935 Definitely starting to panic, so just keep going. 844 00:43:58,600 --> 00:43:59,775 I'm a bit up against it now, 845 00:43:59,800 --> 00:44:01,895 but I think I'm going to start plating in a second. 846 00:44:01,920 --> 00:44:03,495 Just waiting on a few final things. 847 00:44:07,040 --> 00:44:11,215 Charlie, calm down. Oui, Chef. Sorry, Chef. 848 00:44:16,120 --> 00:44:18,775 You've got about half a minute to finish these dishes. 849 00:44:18,800 --> 00:44:20,495 Are you finished, Rosie? OK. No, no, no, 850 00:44:20,520 --> 00:44:22,695 I'm just going to put a few of these on and then I'm done. 851 00:44:35,800 --> 00:44:38,615 That's it, your time's up. Everybody stop! 852 00:44:38,640 --> 00:44:40,735 Well done. Whew! 853 00:44:43,000 --> 00:44:45,895 How you doing, Chef, OK? That was a rough one. 854 00:44:45,920 --> 00:44:47,975 Oh... Did you see...? I watched it happen 855 00:44:48,000 --> 00:44:49,455 in the corner of my eye. Poor thing. 856 00:44:49,480 --> 00:44:51,215 I hope she's OK. Yeah, hope she's all right. 857 00:44:51,240 --> 00:44:53,135 It looked pretty bad, pretty nasty. 858 00:44:54,520 --> 00:44:56,535 First up is head chef Tommy. 859 00:44:57,680 --> 00:45:02,735 His main course is poached lobster tail and tempura lobster claw 860 00:45:02,760 --> 00:45:05,775 served with a courgette and basil puree, 861 00:45:05,800 --> 00:45:10,575 pickled courgette ribbons, blanched courgette balls 862 00:45:10,600 --> 00:45:13,535 and a yellow Thai lobster and coconut sauce 863 00:45:13,560 --> 00:45:15,655 split with shiso oil. 864 00:45:17,560 --> 00:45:20,775 This is a very delightful, very pretty, very elegant dish, 865 00:45:20,800 --> 00:45:22,215 and I like it a lot. 866 00:45:28,360 --> 00:45:30,375 The lobster tail is beautifully cooked. 867 00:45:30,400 --> 00:45:32,895 Love the pickled courgettes, nice and fresh. 868 00:45:32,920 --> 00:45:34,815 The little courgette balls on the plate 869 00:45:34,840 --> 00:45:37,055 just give a little bit of different dimension. 870 00:45:37,080 --> 00:45:38,855 Everything worked in harmony. 871 00:45:38,880 --> 00:45:42,175 Overall, a very, very nice plate of food. 872 00:45:42,200 --> 00:45:46,335 The lobster claw is delightful - lovely, sweet, fresh lobster inside 873 00:45:46,360 --> 00:45:49,815 with a nice, crispy batter, not at all greasy. 874 00:45:49,840 --> 00:45:51,095 Love the basil puree, 875 00:45:51,120 --> 00:45:53,615 cos you wouldn't expect to find Italian basil 876 00:45:53,640 --> 00:45:55,775 in an otherwise Thai-inspired dish, 877 00:45:55,800 --> 00:45:58,095 but I really do like it. 878 00:45:58,120 --> 00:46:01,015 The basil courgette puree works wonders 879 00:46:01,040 --> 00:46:03,455 with this fabulous, fabulous sauce. 880 00:46:03,480 --> 00:46:06,455 I love the warmth of the chilli and the galangal that's in there, 881 00:46:06,480 --> 00:46:07,855 you've got the lime leaves, 882 00:46:07,880 --> 00:46:10,095 and then, of course, split with the green oil. 883 00:46:10,120 --> 00:46:12,295 I like what you've done with your lobster main course. 884 00:46:12,320 --> 00:46:13,935 Thank you. 885 00:46:15,760 --> 00:46:19,815 Tommy's dessert is a set chocolate and orange cremeux 886 00:46:19,840 --> 00:46:21,855 served with orange segments 887 00:46:21,880 --> 00:46:24,255 macerated in lime zest and fructose, 888 00:46:24,280 --> 00:46:25,935 with chocolate soil 889 00:46:25,960 --> 00:46:27,815 and a lime yoghurt sorbet. 890 00:46:35,560 --> 00:46:38,415 Your cremeux is absolutely delicious. 891 00:46:38,440 --> 00:46:41,735 It's silk, it's velvety, it's chocolaty. 892 00:46:41,760 --> 00:46:43,855 Segments of orange, you've marinated them, 893 00:46:43,880 --> 00:46:45,135 it's absolutely brilliant. 894 00:46:45,160 --> 00:46:47,975 For your first dessert in this competition, 895 00:46:48,000 --> 00:46:51,095 you've set the bar very, very, very high. 896 00:46:51,120 --> 00:46:53,375 That's absolutely exceptional. 897 00:46:53,400 --> 00:46:55,495 Thank you so much. 898 00:46:55,520 --> 00:46:58,535 The cremeux, it's rich and it works so well with the orange, 899 00:46:58,560 --> 00:47:01,215 and it needs that crumb for the texture. 900 00:47:01,240 --> 00:47:03,855 It's actually quite delicious! 901 00:47:03,880 --> 00:47:06,615 I'm trying to stop eating it, but I keep going back in. 902 00:47:08,000 --> 00:47:11,895 There is an absolutely fabulous sorbet that's sour with yoghurt 903 00:47:11,920 --> 00:47:15,655 and sharp with that lime, it makes it really refreshing. 904 00:47:15,680 --> 00:47:17,495 I think that is fabulous. 905 00:47:20,440 --> 00:47:23,895 I feel amazing. Just the comments in general, 906 00:47:23,920 --> 00:47:27,175 I feel... Wow. I just wasn't expecting it. 907 00:47:27,200 --> 00:47:29,295 So good! So proud. 908 00:47:29,320 --> 00:47:31,295 Thank you. That was great. 909 00:47:31,320 --> 00:47:32,935 I'm very happy. 910 00:47:32,960 --> 00:47:35,175 HE LAUGHS 911 00:47:37,240 --> 00:47:40,655 Chef patron Rosie has cooked roast chicken breast 912 00:47:40,680 --> 00:47:43,215 on a bed of cauliflower and feta puree 913 00:47:43,240 --> 00:47:46,775 topped with za'atar, a Middle Eastern spice mix, 914 00:47:46,800 --> 00:47:52,335 and harissa oil served with spiced and pickled cauliflower florets, 915 00:47:52,360 --> 00:47:54,695 cauliflower shavings, 916 00:47:54,720 --> 00:47:57,975 and chickpea, date, and preserved lemon salad. 917 00:47:59,800 --> 00:48:02,015 Rosie, I like the way you've plated your main course, 918 00:48:02,040 --> 00:48:03,655 you've given it a lot of thought. 919 00:48:10,280 --> 00:48:12,655 I watched you cook the chicken incredibly early today, 920 00:48:12,680 --> 00:48:14,495 and that is a little bit telling on the plate. 921 00:48:14,520 --> 00:48:16,655 It is a little bit on the firm and dry side. 922 00:48:16,680 --> 00:48:20,415 But I have to say the flavours on the plate are really delicious. 923 00:48:20,440 --> 00:48:22,975 Puree at the base is lovely and smooth. 924 00:48:23,000 --> 00:48:25,975 Chickpeas with the parsley and the herbs and the shallots 925 00:48:26,000 --> 00:48:29,095 all running through there. The harissa oil is great. 926 00:48:29,120 --> 00:48:31,215 I do like the flavours, really good. 927 00:48:32,760 --> 00:48:35,495 The cauliflower puree with the feta is delightful. 928 00:48:35,520 --> 00:48:40,175 when you get a hit of the za'atar mix with the sumac, it's lovely. 929 00:48:40,200 --> 00:48:44,695 You understand the flavours of what you are putting on your plate. 930 00:48:44,720 --> 00:48:47,015 Inside your salad, you've got sharpness, 931 00:48:47,040 --> 00:48:48,615 like lemon juice sharpness. 932 00:48:48,640 --> 00:48:51,335 You've got sweetness of dates in there as well, 933 00:48:51,360 --> 00:48:54,615 as well as fresh mint. I'm really enjoying it. 934 00:48:54,640 --> 00:48:57,535 You've got the warmth and smokiness from your own harissa. 935 00:48:57,560 --> 00:48:59,895 Your flavours are fantastic. 936 00:49:01,880 --> 00:49:06,975 Rosie's dessert is a set cardamom yoghurt with poached rhubarb, 937 00:49:07,000 --> 00:49:12,535 orange and rose filo pastry, toasted pistachios and fresh mint. 938 00:49:20,320 --> 00:49:22,055 The yoghurt is delicious. 939 00:49:22,080 --> 00:49:24,975 Beautifully set. I love the pistachios in there, 940 00:49:25,000 --> 00:49:27,375 and the pastry's lovely and crunchy. 941 00:49:27,400 --> 00:49:30,615 I think this is a great addition to the main course 942 00:49:30,640 --> 00:49:34,695 and I would thoroughly enjoy eating this. Thanks. Great job, well done. 943 00:49:34,720 --> 00:49:35,895 I love the rhubarb - 944 00:49:35,920 --> 00:49:37,855 and, of course, you've got the textures here 945 00:49:37,880 --> 00:49:39,055 from your crispy pastry. 946 00:49:39,080 --> 00:49:41,455 Works really well with the pistachio. 947 00:49:41,480 --> 00:49:44,015 You get a hint of that mint. 948 00:49:44,040 --> 00:49:46,215 You've got sourness of yoghurt. 949 00:49:46,240 --> 00:49:49,495 Your rhubarb is cold and slippery and still sharp. 950 00:49:49,520 --> 00:49:53,775 You've put a liqueur in it that has a mild orange hint to it, 951 00:49:53,800 --> 00:49:56,655 and, of course, you've got orange zest as well 952 00:49:56,680 --> 00:49:59,015 across your crispy, sweet filo 953 00:49:59,040 --> 00:50:02,255 that's almost becoming baklava dipped in yoghurt. 954 00:50:02,280 --> 00:50:04,815 That is a fabulous-tasting dessert. 955 00:50:07,840 --> 00:50:09,575 It felt absolutely amazing 956 00:50:09,600 --> 00:50:12,295 for all of them to say the flavours are great. 957 00:50:15,280 --> 00:50:17,535 It's really overwhelming to... 958 00:50:17,560 --> 00:50:19,895 Oh, poor me, I don't want to cry! 959 00:50:21,840 --> 00:50:24,495 Last up is head chef Charlie. 960 00:50:24,520 --> 00:50:27,135 His main course is rack of lamb, 961 00:50:27,160 --> 00:50:32,455 served with a tart filled with aubergine puree spiced with paprika, 962 00:50:32,480 --> 00:50:34,455 roasted Roscoff onion 963 00:50:34,480 --> 00:50:36,295 and buffalo feta cheese 964 00:50:36,320 --> 00:50:40,495 topped with asparagus, broad beans, wild garlic flowers 965 00:50:40,520 --> 00:50:42,495 and toasted pistachios, 966 00:50:42,520 --> 00:50:45,255 with a lamb and port sauce. 967 00:50:54,960 --> 00:50:56,735 The cooking of the lamb, 968 00:50:56,760 --> 00:51:00,015 I love it. They're in parts where the fat is very thick, 969 00:51:00,040 --> 00:51:03,175 which some people might not enjoy, but, for me, it's lovely. 970 00:51:04,280 --> 00:51:08,335 The tartlet, it's got so much going on in that. 971 00:51:08,360 --> 00:51:12,695 You've got the aubergine, the feta, which is rich and sharp, 972 00:51:12,720 --> 00:51:15,055 and then the textures of the asparagus. 973 00:51:15,080 --> 00:51:18,375 It's a really delightful little garnish to go with your lamb dish. 974 00:51:18,400 --> 00:51:19,735 Thank you, Chef. 975 00:51:19,760 --> 00:51:21,615 I love that little tartlet. 976 00:51:21,640 --> 00:51:24,575 You get a crunch of the onion, and against that aubergine 977 00:51:24,600 --> 00:51:28,015 and that feta, it almost tastes sweet. It's lovely. 978 00:51:29,160 --> 00:51:33,335 Like the lamb flesh, pink and moist and juicy - 979 00:51:33,360 --> 00:51:37,975 but for me, I'd like a little bit more cookery on this white fat. 980 00:51:39,280 --> 00:51:42,135 The sauce is delicious, the tartlet is exceptional. 981 00:51:42,160 --> 00:51:44,135 The pastry's incredibly flaky. 982 00:51:44,160 --> 00:51:45,815 It's melt-in-the-mouth. 983 00:51:45,840 --> 00:51:47,215 Love the puree. 984 00:51:47,240 --> 00:51:49,255 I think putting the cheese in there was great 985 00:51:49,280 --> 00:51:51,735 cos it's got a pepperiness to it. 986 00:51:51,760 --> 00:51:53,695 Yeah, that's a winner. 987 00:51:54,880 --> 00:52:00,255 For dessert, Charlie has made a set coconut vanilla and rum custard, 988 00:52:00,280 --> 00:52:05,775 served with poached rhubarb, stem ginger, lime curd, rhubarb compote, 989 00:52:05,800 --> 00:52:09,015 and a Cornish fairing biscuit base. 990 00:52:17,080 --> 00:52:19,215 The custard is absolutely delicious. 991 00:52:19,240 --> 00:52:22,215 The rhubarb, the ginger, there's not too much. 992 00:52:22,240 --> 00:52:24,175 Your mum's biscuit is a star. 993 00:52:24,200 --> 00:52:26,815 It's an absolute knockout in flavour! 994 00:52:28,360 --> 00:52:30,335 We've got the itchy heat of ginger 995 00:52:30,360 --> 00:52:33,295 and we've got crunchy rhubarb that is sharp. 996 00:52:33,320 --> 00:52:35,215 There's a vanilla-sweetened cream. 997 00:52:35,240 --> 00:52:37,935 The whole thing is delicious and delightful! 998 00:52:39,040 --> 00:52:43,455 That chewy ginger biscuit is a delight, on the bottom. 999 00:52:43,480 --> 00:52:45,015 It is delicious. 1000 00:52:45,040 --> 00:52:46,335 I thoroughly enjoyed it. 1001 00:52:46,360 --> 00:52:48,655 Your mum would be proud her ginger biscuit was a hit. 1002 00:52:48,680 --> 00:52:50,055 Thank you, Chef. 1003 00:52:51,680 --> 00:52:53,775 I think my mum will be happy that all the chefs 1004 00:52:53,800 --> 00:52:55,975 liked the biscuit. That was definitely a highlight 1005 00:52:56,000 --> 00:52:58,415 of my signature course, was the biscuit. 1006 00:52:58,440 --> 00:53:00,735 All in all, they were really happy with the taste, 1007 00:53:00,760 --> 00:53:01,815 so for me, that's a win. 1008 00:53:05,320 --> 00:53:07,215 It turned out to be quite an extraordinary day. 1009 00:53:07,240 --> 00:53:09,975 I mean, first off, sympathies for Cristina. 1010 00:53:10,000 --> 00:53:12,455 No-one's fault, accidents happen. 1011 00:53:12,480 --> 00:53:15,935 I was looking forward to trying her Brazilian cuisine today. 1012 00:53:17,320 --> 00:53:20,895 We do have three very talented chefs that we need to discuss. 1013 00:53:22,560 --> 00:53:25,455 Tommy, his lobster main course, 1014 00:53:25,480 --> 00:53:27,655 loved that Thai yellow sauce. 1015 00:53:27,680 --> 00:53:30,735 Tempura lobster claw was fantastic! 1016 00:53:30,760 --> 00:53:34,615 Tommy's pudding, that was a flawless piece of chocolate work. 1017 00:53:34,640 --> 00:53:37,495 And the lovely yoghurt sorbet that he flavoured with lime, 1018 00:53:37,520 --> 00:53:40,775 I loved, loved, loved that dessert. 1019 00:53:42,880 --> 00:53:45,855 Rosie, she had a point to prove to herself, and to us, 1020 00:53:45,880 --> 00:53:47,655 and she did it very well. 1021 00:53:47,680 --> 00:53:50,335 I thought the main course, the puree with the cauliflower 1022 00:53:50,360 --> 00:53:51,735 and the feta was delicious. 1023 00:53:51,760 --> 00:53:53,935 Disappointed with the way the chicken was cooked, 1024 00:53:53,960 --> 00:53:58,135 but when you've got hits of the preserved lemon and the mint 1025 00:53:58,160 --> 00:54:01,095 in the chickpeas, it really lifted the salad on the side. 1026 00:54:01,120 --> 00:54:03,575 And to follow that with a set yoghurt 1027 00:54:03,600 --> 00:54:06,055 with rhubarb and orange flavours, 1028 00:54:06,080 --> 00:54:08,335 with a pistachio crumb - delicious food. 1029 00:54:09,520 --> 00:54:11,215 Charlie's lamb main course, 1030 00:54:11,240 --> 00:54:14,295 there was a part of the fat which could have done with more rendering, 1031 00:54:14,320 --> 00:54:17,295 but that little tartlet, bit of spice through that, 1032 00:54:17,320 --> 00:54:19,015 we had the feta as well. 1033 00:54:19,040 --> 00:54:22,375 It was a small tart packed with flavours. 1034 00:54:22,400 --> 00:54:24,255 His dessert was a little pot of magic. 1035 00:54:24,280 --> 00:54:26,615 The rhubarb, the ginger, the set custard, 1036 00:54:26,640 --> 00:54:29,455 delicious, with vanilla and rum running through there. 1037 00:54:29,480 --> 00:54:32,535 And then, of course, you've got that incredible biscuit, 1038 00:54:32,560 --> 00:54:34,575 it was absolutely exceptional. 1039 00:54:36,080 --> 00:54:38,135 We're in a difficult position here, 1040 00:54:38,160 --> 00:54:41,695 cos I feel that we have got three chefs that we really like. 1041 00:54:41,720 --> 00:54:44,535 It's a good problem to have, but a problem nonetheless. 1042 00:54:46,160 --> 00:54:51,015 I think the field is so even, so getting through to the quarterfinal 1043 00:54:51,040 --> 00:54:52,495 would be amazing. 1044 00:54:52,520 --> 00:54:54,055 It would mean the world to me. 1045 00:54:55,480 --> 00:54:58,215 The judges seemed to enjoy my food, so I'm very happy with that. 1046 00:54:58,240 --> 00:54:59,895 Gave me a massive fire in my belly. 1047 00:54:59,920 --> 00:55:02,415 I want to keep pushing and just keep delivering. 1048 00:55:02,440 --> 00:55:04,295 Hopefully I can stay on to do that. 1049 00:55:05,520 --> 00:55:08,015 I think now I've had that validation, 1050 00:55:08,040 --> 00:55:09,895 my confidence is boosted. 1051 00:55:09,920 --> 00:55:13,455 If I did get through, I think I'd be, like, "Right, I can do this," 1052 00:55:13,480 --> 00:55:15,615 and, hopefully, I'll get that chance. 1053 00:55:29,120 --> 00:55:31,495 Chefs, today was incredible. 1054 00:55:31,520 --> 00:55:34,615 Some great cookery on show, some very interesting ideas 1055 00:55:34,640 --> 00:55:36,735 and some very, very tasty food. 1056 00:55:40,320 --> 00:55:42,055 Very difficult for us as judges, 1057 00:55:42,080 --> 00:55:45,335 because we believe we have three talented chefs in front of us. 1058 00:55:45,360 --> 00:55:47,575 Very, very difficult to separate you. 1059 00:55:52,520 --> 00:55:54,975 We have made a decision. 1060 00:56:00,200 --> 00:56:03,815 All three of you are going through to the next round. 1061 00:56:05,280 --> 00:56:07,015 Well done! 1062 00:56:07,040 --> 00:56:08,455 Oh, amazing! 1063 00:56:08,480 --> 00:56:10,615 THEY LAUGH 1064 00:56:14,320 --> 00:56:16,215 Well done, lad. Oh, my God! 1065 00:56:16,240 --> 00:56:17,535 I feel amazing. 1066 00:56:17,560 --> 00:56:19,335 I'm just, like, overwhelmed. 1067 00:56:19,360 --> 00:56:20,895 I'm so pleased. 1068 00:56:20,920 --> 00:56:22,415 It's actually my birthday, as well, 1069 00:56:22,440 --> 00:56:25,135 so a very, very good birthday present. 1070 00:56:25,160 --> 00:56:26,775 SHE LAUGHS 1071 00:56:26,800 --> 00:56:28,535 Cannot prepare yourself for this kitchen, 1072 00:56:28,560 --> 00:56:30,655 it really does throw curve balls in. 1073 00:56:30,680 --> 00:56:33,335 Very stressful, a bit of frantic running around going on, 1074 00:56:33,360 --> 00:56:36,055 but it seems to have paid off, so I'm very happy with that. 1075 00:56:36,080 --> 00:56:38,575 I feel on cloud nine right about now. 1076 00:56:38,600 --> 00:56:39,775 It's a great feeling. 1077 00:56:39,800 --> 00:56:42,135 I couldn't have asked for a better morning, 1078 00:56:42,160 --> 00:56:44,735 but to be able to carry that momentum through 1079 00:56:44,760 --> 00:56:47,135 to what really counted, for me, is amazing. 1080 00:56:47,160 --> 00:56:50,215 I'm super happy to be going through. 100% ready for more. 1081 00:56:57,720 --> 00:57:00,575 Next time, it's the quarterfinal, 1082 00:57:00,600 --> 00:57:06,775 and this week's most talented chefs return to face two tough challenges. 1083 00:57:06,800 --> 00:57:09,295 Just want to get it as good as I possibly can. 1084 00:57:09,320 --> 00:57:12,575 You absolutely have smashed this brief to pieces. 1085 00:57:12,600 --> 00:57:16,615 Only the best will earn a place in knockout week. 1086 00:57:16,640 --> 00:57:17,935 It's perfect. 1087 00:57:17,960 --> 00:57:19,535 Brilliant, love it. 1088 00:57:19,560 --> 00:57:20,695 Wowzer.