1
00:00:00,920 --> 00:00:03,295
It's the professional MasterChef
quarterfinal.

2
00:00:03,320 --> 00:00:08,215
These five skilful
chefs triumphed in their heats.

3
00:00:08,240 --> 00:00:12,735
Tonight, they'll be judged on two
tough challenges designed to push

4
00:00:12,760 --> 00:00:14,055
them even further.

5
00:00:15,680 --> 00:00:17,175
The judges said I've set the bar

6
00:00:17,200 --> 00:00:18,895
high for myself, so I need to now,

7
00:00:18,920 --> 00:00:20,535
like, take it to the next step.

8
00:00:20,560 --> 00:00:22,295
It's not just food you're cooking,

9
00:00:22,320 --> 00:00:24,615
it's your love, it's your hate,
it's your anger,

10
00:00:24,640 --> 00:00:26,375
it's your emotion.

11
00:00:26,400 --> 00:00:27,655
You're here, you're in it.

12
00:00:27,680 --> 00:00:29,375
Do not, do not, do not let

13
00:00:29,400 --> 00:00:31,255
your head get the better of you.

14
00:00:32,720 --> 00:00:36,335
First, they must devise and cook
a delicious dish starring some

15
00:00:36,360 --> 00:00:39,335
of Britain's most-wasted
ingredients.

16
00:00:39,360 --> 00:00:43,215
It's a clever move. That's
not half bad.

17
00:00:43,240 --> 00:00:46,495
Those who succeed will go on to cook
for three of the country's

18
00:00:46,520 --> 00:00:49,135
most-discerning food critics.

19
00:00:49,160 --> 00:00:52,735
Inspiring, thrilling,
it makes life worth living.

20
00:00:52,760 --> 00:00:56,735
Only the very best will earn
a place in knockout week.

21
00:00:56,760 --> 00:00:58,735
Five fantastic chefs.

22
00:00:58,760 --> 00:01:02,695
They're good enough to get here,
are they good enough to stay here?

23
00:01:02,720 --> 00:01:04,295
I want them to push.

24
00:01:04,320 --> 00:01:07,095
A good cook excels when
they're under the pressure

25
00:01:07,120 --> 00:01:08,975
of the MasterChef kitchen.

26
00:01:26,520 --> 00:01:30,815
Welcome back. We have got a great
challenge for you now.

27
00:01:30,840 --> 00:01:36,495
We don't want you to waste
this opportunity.

28
00:01:36,520 --> 00:01:41,815
You each have a box on your bench,
and underneath those boxes is a clue

29
00:01:41,840 --> 00:01:43,215
to this challenge.

30
00:01:43,240 --> 00:01:45,015
Please, take away the box.

31
00:01:47,840 --> 00:01:51,855
We have four ingredients
that are wasted more than any other.

32
00:01:51,880 --> 00:01:55,375
Bread, milk, potatoes and banana.

33
00:01:57,000 --> 00:01:59,855
Your challenge is to create a dish,

34
00:01:59,880 --> 00:02:02,775
but one or more of those four wasted

35
00:02:02,800 --> 00:02:06,855
ingredients needs to be at
the forefront of your dish.

36
00:02:06,880 --> 00:02:09,375
Behind us, there is an array
of other ingredients

37
00:02:09,400 --> 00:02:10,935
for you to choose from.

38
00:02:10,960 --> 00:02:13,415
You've got ten minutes to come
and choose your ingredients,

39
00:02:13,440 --> 00:02:16,335
70 minutes to cook and serve.
Come up and choose.

40
00:02:18,960 --> 00:02:21,855
The chefs can choose additional
ingredients from a larder

41
00:02:21,880 --> 00:02:27,655
which includes smoked haddock,
sea bass and chicken, as well

42
00:02:27,680 --> 00:02:32,095
as a selection of fruit,
vegetables and herbs.

43
00:02:32,120 --> 00:02:36,055
They can use whatever they want,
but they must include either milk,

44
00:02:36,080 --> 00:02:39,535
bread, potatoes or bananas.

45
00:02:39,560 --> 00:02:44,015
Show us what you can do with that
that makes it stunning.

46
00:02:44,040 --> 00:02:45,255
A little bit nervous.

47
00:02:45,280 --> 00:02:47,175
Definitely a tough challenge.

48
00:02:47,200 --> 00:02:50,495
I'm just trying to get my
creative juices flowing.

49
00:02:50,520 --> 00:02:52,735
Something down a pastry route.

50
00:02:52,760 --> 00:02:55,015
I'm very confident in using things
that I know.

51
00:02:55,040 --> 00:02:58,015
I'm very confident using, well,
bananas.

52
00:02:58,040 --> 00:03:00,295
I think all chefs are aware
of food waste.

53
00:03:00,320 --> 00:03:03,775
It's what you do with that
food waste is what counts.

54
00:03:03,800 --> 00:03:06,815
But they have to raise the bar
and they've got to show us

55
00:03:06,840 --> 00:03:10,415
that they deserve that next step
in the MasterChef kitchen.

56
00:03:10,440 --> 00:03:13,055
Hopefully, I'm doing something
which will let

57
00:03:13,080 --> 00:03:16,655
the produce shine through no matter
how slightly off it might be.

58
00:03:16,680 --> 00:03:17,975
HE LAUGHS

59
00:03:24,360 --> 00:03:26,895
OK, chefs, 70 minutes.

60
00:03:26,920 --> 00:03:28,975
At the end of this,

61
00:03:29,000 --> 00:03:32,455
one of you, unfortunately,
will be leaving the competition.

62
00:03:32,480 --> 00:03:34,055
Off you go.

63
00:03:42,320 --> 00:03:46,455
26-year-old Molly from Leeds left
school at 16 to pursue her dream

64
00:03:46,480 --> 00:03:48,175
of being a chef.

65
00:03:48,200 --> 00:03:51,535
She now runs a catering business
with her partner, Charlotte.

66
00:03:51,560 --> 00:03:53,855
She impressed the judges
with her modern take

67
00:03:53,880 --> 00:03:56,215
on some classic dishes.

68
00:03:56,240 --> 00:03:59,335
I believe a good chef can think
on their feet. You have to.

69
00:04:00,560 --> 00:04:03,775
My main thing today is just
don't panic.

70
00:04:03,800 --> 00:04:07,095
I'm smiling, but it's, like,
a nervous smile,

71
00:04:07,120 --> 00:04:10,855
and, you know, my stomach's
like a washing machine.

72
00:04:13,200 --> 00:04:14,775
What items have you chosen?

73
00:04:14,800 --> 00:04:17,575
I've chosen milk, bread and potato.

74
00:04:17,600 --> 00:04:18,895
What's your dish, please?

75
00:04:18,920 --> 00:04:21,735
My dish is a take on champ mash,

76
00:04:21,760 --> 00:04:24,855
but I'm going to make it
into a potato cake

77
00:04:24,880 --> 00:04:26,975
with spring onion, chives,

78
00:04:27,000 --> 00:04:29,775
and I'm going to do poached haddock.

79
00:04:29,800 --> 00:04:31,135
What does waste mean to you?

80
00:04:31,160 --> 00:04:34,055
It means a lot cos I've got
my own business. We're only small,

81
00:04:34,080 --> 00:04:36,975
it's just me and Charlotte. So we
can't chuck stuff away because

82
00:04:37,000 --> 00:04:39,775
we're essentially chucking our own
money away and our profits,

83
00:04:39,800 --> 00:04:40,975
and it's just not an option.

84
00:04:41,000 --> 00:04:43,735
We know that you work
with your girlfriend. Yeah.

85
00:04:43,760 --> 00:04:45,935
How did she react when you told
her you got through?

86
00:04:45,960 --> 00:04:48,815
She were right happy. We got
engaged at the weekend.

87
00:04:48,840 --> 00:04:50,935
Say that again. We got engaged.

88
00:04:50,960 --> 00:04:55,535
We went to Dublin for the week
and she got me a Celtic ring.

89
00:04:55,560 --> 00:04:57,255
And I've now got a fiancee.

90
00:04:57,280 --> 00:04:58,855
SHE LAUGHS

91
00:04:58,880 --> 00:05:01,215
Be a cracking week if you go
through as well as getting

92
00:05:01,240 --> 00:05:02,295
engaged, wouldn't it?

93
00:05:02,320 --> 00:05:05,535
Oh, I know. If I can keep going,
I'd be buzzing.

94
00:05:05,560 --> 00:05:06,575
Thank you.

95
00:05:06,600 --> 00:05:07,695
SHE LAUGHS

96
00:05:07,720 --> 00:05:12,295
Molly's taken the milk and the
potatoes as the key ingredient.

97
00:05:12,320 --> 00:05:15,295
She's going to poach some
smoked fish in the milk.

98
00:05:15,320 --> 00:05:16,895
Can't stop shaking!

99
00:05:16,920 --> 00:05:20,695
She's also got the potato,
which she's making into a cake.

100
00:05:20,720 --> 00:05:23,295
She's going to put some of the milk
from the cooking of the smoked

101
00:05:23,320 --> 00:05:25,095
haddock into the potato.

102
00:05:25,120 --> 00:05:26,535
Woo!

103
00:05:26,560 --> 00:05:30,055
To me, as a working-class Londoner,
it sounds like a bubble

104
00:05:30,080 --> 00:05:31,295
and squeak cake.

105
00:05:31,320 --> 00:05:33,775
Woo! In Ireland, champ.

106
00:05:33,800 --> 00:05:34,815
Come on, Molly.

107
00:05:34,840 --> 00:05:36,295
It absolutely sounds delicious,

108
00:05:36,320 --> 00:05:39,375
and I think Molly's been really
clever with her use of ingredients.

109
00:05:42,120 --> 00:05:47,255
29-year-old chef James manages
a hash brown street food business.

110
00:05:47,280 --> 00:05:49,255
After an impressive Skills Test...

111
00:05:49,280 --> 00:05:50,575
This tasted really good.

112
00:05:50,600 --> 00:05:53,895
...he further stood out with
a combination of French classics

113
00:05:53,920 --> 00:05:55,935
and Asian flavours.

114
00:05:55,960 --> 00:05:58,895
I love taking what people
might say is a bland ingredient

115
00:05:58,920 --> 00:06:00,815
and funking it up.

116
00:06:00,840 --> 00:06:03,055
I find the idea of the
Invention Test exciting.

117
00:06:05,160 --> 00:06:09,055
It's something I feel like I can
show a bit of flair on.

118
00:06:09,080 --> 00:06:11,055
James, you had a good couple
of opening rounds.

119
00:06:11,080 --> 00:06:13,895
How are you feeling about it now?
These things are always kind of

120
00:06:13,920 --> 00:06:16,055
tougher than you initially
imagine but, yeah,

121
00:06:16,080 --> 00:06:17,695
I'm settling into it now, I think,

122
00:06:17,720 --> 00:06:19,535
so I'd love to cook more dishes
for you guys.

123
00:06:19,560 --> 00:06:22,615
What waste ingredient have you
chosen, and what is your dish?

124
00:06:22,640 --> 00:06:24,615
I've gone for potato, predominantly,

125
00:06:24,640 --> 00:06:26,455
with some bread going through it
as well.

126
00:06:26,480 --> 00:06:28,335
So I'm doing a hash brown,

127
00:06:28,360 --> 00:06:31,415
croutons, soy-cured egg yolk
in the middle.

128
00:06:31,440 --> 00:06:33,575
Hash brown, you're playing to your
strengths here.

129
00:06:33,600 --> 00:06:36,255
It's what you do every day.
You've got a hash brown wagon?

130
00:06:36,280 --> 00:06:38,175
We have, we do have a hash brown
wagon.

131
00:06:38,200 --> 00:06:41,175
And on a good day,
how many hash browns might you make?

132
00:06:41,200 --> 00:06:43,735
Oh, sometimes we do 1,000 covers.

133
00:06:43,760 --> 00:06:46,455
Well, in some sense, there should be
no problem making just two.

134
00:06:46,480 --> 00:06:47,815
You say that now.

135
00:06:47,840 --> 00:06:48,855
well...

136
00:06:49,880 --> 00:06:51,575
James is using potato,

137
00:06:51,600 --> 00:06:54,215
he's using milk
and he's using bread.

138
00:06:54,240 --> 00:06:56,335
Fantastic. Really, really
impressive.

139
00:06:58,680 --> 00:07:00,695
The main element of his dish
is a hash brown.

140
00:07:00,720 --> 00:07:03,335
The potato is at the centre
point of this dish.

141
00:07:04,400 --> 00:07:06,375
His hash browns should be perfect.

142
00:07:06,400 --> 00:07:11,415
Not a drop of grease, cooked
all the way through, nicely browned.

143
00:07:11,440 --> 00:07:14,455
I've just thrown some red peppercorn
through the butter, and then that is

144
00:07:14,480 --> 00:07:16,615
going to be poured into the hash
browns throughout

145
00:07:16,640 --> 00:07:19,055
the cooking process to make
it delicious.

146
00:07:20,120 --> 00:07:23,295
I like the idea of the croutons as
well with some of the stale bread.

147
00:07:23,320 --> 00:07:25,895
He's putting the egg yolk
into soy sauce.

148
00:07:25,920 --> 00:07:28,575
The soy's rich in salt
and seasoning, and that will

149
00:07:28,600 --> 00:07:31,335
just gently cure that egg yolk.

150
00:07:31,360 --> 00:07:33,215
He's got to get the timing
just right.

151
00:07:33,240 --> 00:07:34,735
Simples.

152
00:07:36,440 --> 00:07:40,495
Sous-chef Lauren works for a
private catering company in London.

153
00:07:40,520 --> 00:07:42,015
She secured her place

154
00:07:42,040 --> 00:07:44,215
in the quarterfinal by impressing
the judges

155
00:07:44,240 --> 00:07:46,575
with her passion and Caribbean
touches.

156
00:07:49,040 --> 00:07:52,055
If I go into my fridge, and there's
something that is on its last legs,

157
00:07:52,080 --> 00:07:55,135
I'm like, this is going to work and
this is going in my dish tonight.

158
00:07:55,160 --> 00:07:57,695
So I try to do that, especially
with the current climate.

159
00:07:57,720 --> 00:07:58,935
SHE LAUGHS

160
00:08:00,640 --> 00:08:03,175
Lauren, what are the key
ingredients you've chosen?

161
00:08:03,200 --> 00:08:04,895
Somehow I've used all of them.

162
00:08:04,920 --> 00:08:07,295
Have you? Yeah, a risky, risky
business, but I think there's

163
00:08:07,320 --> 00:08:08,815
a plan behind it. All right, tell me

164
00:08:08,840 --> 00:08:10,775
what the plan is and tell me what
your dish is.

165
00:08:10,800 --> 00:08:14,295
So, essentially, you've got a
refined fried chicken and chips.

166
00:08:14,320 --> 00:08:16,095
We use the milk to marinate
my chicken.

167
00:08:16,120 --> 00:08:19,135
The whole potatoes are kind
of julienne to make potato chips.

168
00:08:19,160 --> 00:08:21,375
I've used the banana to make
a banana ketchup,

169
00:08:21,400 --> 00:08:22,735
so rather than using sugar,

170
00:08:22,760 --> 00:08:24,695
I've used a banana to sweeten the
ketchup.

171
00:08:24,720 --> 00:08:27,015
Wow! Get you, Lauren! Yeah.

172
00:08:31,240 --> 00:08:36,295
Lauren, she's featuring four of
the ingredients, and she's even

173
00:08:36,320 --> 00:08:39,095
using the banana in a banana
ketchup.

174
00:08:39,120 --> 00:08:41,375
I've not made one before, but today
will be the day.

175
00:08:41,400 --> 00:08:43,095
SHE LAUGHS

176
00:08:43,120 --> 00:08:45,855
To use a banana
as the sweetener for a ketchup

177
00:08:45,880 --> 00:08:46,935
is very clever.

178
00:08:46,960 --> 00:08:50,295
I've still got the tomato in there,
but the banana's the main flavour.

179
00:08:50,320 --> 00:08:52,495
Chefs, you have 20 minutes left.

180
00:08:52,520 --> 00:08:54,535
20 should be plenty.

181
00:08:58,960 --> 00:09:02,975
Welsh sous-chef leuan got
off to a strong start in the Skills

182
00:09:03,000 --> 00:09:08,135
Test but received mixed feedback
for his elevated pub favourites,

183
00:09:08,160 --> 00:09:11,695
doing just enough to make
it to the quarterfinal.

184
00:09:12,880 --> 00:09:15,295
I can certainly feel a little bit
more pressure.

185
00:09:15,320 --> 00:09:18,135
Obviously, the challenges
get a little bit harder.

186
00:09:18,160 --> 00:09:20,015
Even if it comes crumbling down,

187
00:09:20,040 --> 00:09:23,695
enjoy the tumble, I guess,
and move forward from it.

188
00:09:25,680 --> 00:09:28,095
Ieuan, you've a smile on your face?
Trying, yeah, it's good.

189
00:09:28,120 --> 00:09:30,335
And what waste products
have you chosen?

190
00:09:30,360 --> 00:09:33,175
As soon as I saw bananas, I was,
like, straight for the bananas.

191
00:09:33,200 --> 00:09:36,095
Obviously use milk, cos you can make
custards, ice creams,

192
00:09:36,120 --> 00:09:37,975
the sky's the limit.
What are you making?

193
00:09:38,000 --> 00:09:39,615
A sticky toffee banana sponge

194
00:09:39,640 --> 00:09:41,775
with a white chocolate
whipped ganache.

195
00:09:41,800 --> 00:09:43,575
Banana ice cream, candied peanuts.

196
00:09:43,600 --> 00:09:46,455
Did I see you put skins
as well in the blitzer? Yeah.

197
00:09:46,480 --> 00:09:49,615
The banana skin went in the cake
so it doesn't go dry in the oven.

198
00:09:49,640 --> 00:09:51,415
Wow!

199
00:09:51,440 --> 00:09:54,535
I don't think I've ever, ever
had a banana skin in a cake

200
00:09:54,560 --> 00:09:55,935
in my life.

201
00:09:59,360 --> 00:10:02,015
He wants to feature the banana
and, wow, is he featuring it.

202
00:10:02,040 --> 00:10:03,135
God, it's hot in here.

203
00:10:06,040 --> 00:10:09,495
He's even using the banana skin.

204
00:10:09,520 --> 00:10:10,815
Ieuan has blitzed

205
00:10:10,840 --> 00:10:12,055
up all the banana,

206
00:10:12,080 --> 00:10:15,055
and he's put that into his cake mix.

207
00:10:15,080 --> 00:10:16,455
I've never eaten a banana skin.

208
00:10:16,480 --> 00:10:20,535
Well, I have, but it was
an accident, and it was hideous.

209
00:10:22,440 --> 00:10:24,895
Now, if that works, I think
that's brilliant.

210
00:10:27,360 --> 00:10:28,575
It does sound good, though.

211
00:10:28,600 --> 00:10:33,855
Banana, toffee, banana ice cream,
whipped ganache with white chocolate

212
00:10:33,880 --> 00:10:38,255
running through. These ingredients
that are all created

213
00:10:38,280 --> 00:10:39,975
to work together.

214
00:10:40,000 --> 00:10:42,415
Ice cream on, cakes are done.

215
00:10:42,440 --> 00:10:44,255
If they all come together,

216
00:10:44,280 --> 00:10:46,175
we're in for a treat.

217
00:10:46,200 --> 00:10:47,215
A little longer.

218
00:10:48,480 --> 00:10:50,215
You have got ten minutes!

219
00:10:54,480 --> 00:10:57,695
28-year-old Lithuanian-born
chef de partie

220
00:10:57,720 --> 00:11:02,135
Evelina got off to a shaky
start in the Skills Test...

221
00:11:02,160 --> 00:11:04,255
You're kind of over time now.

222
00:11:04,280 --> 00:11:08,055
I'm sorry. ..but she won the judges
over with punchy flavours

223
00:11:08,080 --> 00:11:10,255
in both her signature dishes.

224
00:11:10,280 --> 00:11:14,015
The Invention Test, when you don't
know what you're going to get,

225
00:11:14,040 --> 00:11:17,535
it's exciting, but also
it's a bit scary.

226
00:11:17,560 --> 00:11:21,055
I've got my running shoes on today.
SHE CHUCKLES

227
00:11:22,520 --> 00:11:23,975
What are you making, please, Chef?

228
00:11:24,000 --> 00:11:26,855
So I'm making a sea bass
and potato mash

229
00:11:26,880 --> 00:11:29,095
inside the little potatoes.

230
00:11:29,120 --> 00:11:32,175
I'm making a red wine sauce
and then green parsley

231
00:11:32,200 --> 00:11:33,895
crumb as well.

232
00:11:33,920 --> 00:11:36,775
Well, you're using our key
ingredients, but you're not making

233
00:11:36,800 --> 00:11:38,135
them the main part of it,

234
00:11:38,160 --> 00:11:40,575
they're used quite sparingly
throughout your dish.

235
00:11:40,600 --> 00:11:42,695
At the end of the day, I do
have to make a tasty plate

236
00:11:42,720 --> 00:11:44,335
of food, so hopefully...

237
00:11:44,360 --> 00:11:47,535
And what's your thoughts
on waste in life, in kitchens?

238
00:11:47,560 --> 00:11:50,335
It plays a big part, I think,
in my life, and it should play a big

239
00:11:50,360 --> 00:11:51,855
part in every chef's life.

240
00:11:51,880 --> 00:11:54,375
Through the years I've worked
in kitchens, I've seen quite

241
00:11:54,400 --> 00:11:58,415
a lot of waste. I personally like
to use everything.

242
00:11:58,440 --> 00:12:00,255
How do you say goodbye in Lithuania?

243
00:12:00,280 --> 00:12:01,655
Viso gero. Viso gero?

244
00:12:01,680 --> 00:12:02,775
Viso gero. Viso gero.

245
00:12:02,800 --> 00:12:05,375
SHE LAUGHS
Thank you.

246
00:12:07,440 --> 00:12:11,895
Evelina, she's got the potato,
which she's cut into halves.

247
00:12:11,920 --> 00:12:13,975
She's scooped the potato out.

248
00:12:14,000 --> 00:12:16,335
She's mixed that with a little bit
of leek,

249
00:12:16,360 --> 00:12:18,015
and then she's putting that back

250
00:12:18,040 --> 00:12:20,455
into the potato skin, which I think
is really clever.

251
00:12:22,480 --> 00:12:24,935
But sea bass is the main element.

252
00:12:26,600 --> 00:12:29,575
She's going to flavour breadcrumbs
with herbs.

253
00:12:29,600 --> 00:12:33,855
Parsley through my crumb. I just
want it to be as vibrant a green

254
00:12:33,880 --> 00:12:35,335
colour as possible.

255
00:12:35,360 --> 00:12:36,495
Right.

256
00:12:36,520 --> 00:12:38,375
We've got a red wine sauce.

257
00:12:42,120 --> 00:12:44,255
So far, so good.

258
00:12:44,280 --> 00:12:45,295
LAUGHS: We'll see.

259
00:12:47,800 --> 00:12:50,735
Little bit of breadcrumb,
little bit of potato,

260
00:12:50,760 --> 00:12:53,455
that is a contentious point
right now.

261
00:12:56,000 --> 00:12:59,015
Right, chefs, you've got two minutes
to finish your dish.

262
00:12:59,040 --> 00:13:01,015
I reckon I'll be ready...just.

263
00:13:01,040 --> 00:13:02,735
Let's go, come on.

264
00:13:12,480 --> 00:13:14,415
OK. Happy?

265
00:13:14,440 --> 00:13:16,215
Only after you've tried it.

266
00:13:16,240 --> 00:13:17,695
SHE LAUGHS

267
00:13:20,080 --> 00:13:22,015
Chefs, you have 60 seconds.

268
00:13:26,840 --> 00:13:27,935
Time's up!

269
00:13:27,960 --> 00:13:28,975
Brilliant.

270
00:13:29,000 --> 00:13:30,015
SHE GROANS

271
00:13:37,760 --> 00:13:41,255
Private chef Molly has used milk
to poach her haddock and topped

272
00:13:41,280 --> 00:13:42,975
it with crispy leeks.

273
00:13:43,000 --> 00:13:46,815
She used the potato to make a champ
potato cake with spring onions

274
00:13:46,840 --> 00:13:48,655
and Savoy cabbage.

275
00:13:48,680 --> 00:13:50,175
It's served with braised leeks

276
00:13:50,200 --> 00:13:52,255
topped with a parsley and lemon
breadcrumb

277
00:13:52,280 --> 00:13:55,375
crust and a white wine, cream
and mustard sauce.

278
00:14:01,720 --> 00:14:03,415
Your haddock, beautifully cooked.

279
00:14:03,440 --> 00:14:06,455
Your sauce is delicious, full
of chives, full of flavour.

280
00:14:06,480 --> 00:14:08,615
And of course, you've got
the little julienne sitting

281
00:14:08,640 --> 00:14:10,415
on top there, too, so that's great.

282
00:14:10,440 --> 00:14:12,935
You've really got to hone
in on the execution

283
00:14:12,960 --> 00:14:15,455
because this is rustic,
but it's tasty.

284
00:14:18,160 --> 00:14:21,255
I love your champ cake because it's
much lighter than it looks.

285
00:14:21,280 --> 00:14:22,455
It's perfectly smooth.

286
00:14:22,480 --> 00:14:25,575
Really nice bite of spring
onion through it as well.

287
00:14:25,600 --> 00:14:28,135
And I like the fact that
you have thought about where

288
00:14:28,160 --> 00:14:31,015
you were going to use the potato
and the bread and the milk.

289
00:14:31,040 --> 00:14:32,535
Well done, Molly.

290
00:14:32,560 --> 00:14:34,135
Nice one, thank you.

291
00:14:38,240 --> 00:14:40,415
I think it went really good, yeah.

292
00:14:40,440 --> 00:14:43,415
I'm really proud of myself
and I know that everyone back home

293
00:14:43,440 --> 00:14:45,575
in Leeds and Ireland will be
proud of me, too,

294
00:14:45,600 --> 00:14:47,815
for that champ mash.
SHE LAUGHS

295
00:14:53,280 --> 00:14:57,735
Freelance chef James has used
potato to make a hash brown.

296
00:14:57,760 --> 00:15:00,175
It's topped with soy
maitake mushrooms,

297
00:15:00,200 --> 00:15:01,655
hung buttermilk,

298
00:15:01,680 --> 00:15:05,295
chimichurri emulsion, thyme,
roasted croutons

299
00:15:05,320 --> 00:15:06,855
from leftover bread

300
00:15:06,880 --> 00:15:08,655
and a soy-cured egg yolk.

301
00:15:13,640 --> 00:15:16,895
You've used three of the key things,
and they're pushing right

302
00:15:16,920 --> 00:15:20,615
there at the front. The potato's big
and bold and full of flavour,

303
00:15:20,640 --> 00:15:23,055
the croutons are crunchy,
they bring texture

304
00:15:23,080 --> 00:15:25,535
and, of course, the buttermilk
is sitting there, too.

305
00:15:25,560 --> 00:15:28,575
But there's so many flavours
clashing with the soy, the egg

306
00:15:28,600 --> 00:15:31,495
yolk, the potato.

307
00:15:31,520 --> 00:15:33,655
I just feel very confused
in what I'm eating.

308
00:15:35,360 --> 00:15:36,895
It's a really lovely hash brown.

309
00:15:36,920 --> 00:15:38,735
It has got crispy bits to it,

310
00:15:38,760 --> 00:15:41,335
it's not greasy, the eqgg is great.

311
00:15:41,360 --> 00:15:44,895
All the textures are fantastic,
but it's very salty.

312
00:15:47,760 --> 00:15:50,335
I don't think I covered myself
in glory, but we got something

313
00:15:50,360 --> 00:15:54,775
up and it wasn't a disgrace.
They didn't hate it,

314
00:15:54,800 --> 00:15:57,975
so let's really just pray
that that's enough.

315
00:15:59,200 --> 00:16:02,975
Sous-chef Lauren has used
all the main waste ingredients

316
00:16:03,000 --> 00:16:06,095
for her chicken and chips.
Milk-marinated chicken thigh coated

317
00:16:06,120 --> 00:16:09,135
with chilli and ginger breadcrumb,

318
00:16:09,160 --> 00:16:13,895
crispy chicken skin, chips,
miso mayo and banana ketchup.

319
00:16:18,960 --> 00:16:22,015
Nice chips, crispy chips,
really lovely chicken thigh

320
00:16:22,040 --> 00:16:24,295
with the coating of bread
around it as well.

321
00:16:24,320 --> 00:16:27,055
And there's a serious flavour
of ginger, a little hint of chilli.

322
00:16:27,080 --> 00:16:28,655
Absolutely love that.

323
00:16:28,680 --> 00:16:31,735
Crispy chicken skin, salt
across that, really, really good.

324
00:16:31,760 --> 00:16:34,535
Nice miso mayo, it's a good idea,

325
00:16:34,560 --> 00:16:38,015
gives it a bit of saltiness,
almost a little bit of meatiness.

326
00:16:38,040 --> 00:16:42,535
I think you are what we used
to call in the old days "clever".

327
00:16:42,560 --> 00:16:44,255
Thank you, Chef.

328
00:16:44,280 --> 00:16:47,015
I've been dipping my chips
into your mayonnaise,

329
00:16:47,040 --> 00:16:50,335
and I've been putting the chicken
into the banana ketchup.

330
00:16:50,360 --> 00:16:54,695
It's a clever move using the banana
as the sweetener to the ketchup.

331
00:16:55,760 --> 00:16:57,655
That's not half bad.

332
00:16:57,680 --> 00:16:58,975
Well done, you.

333
00:17:02,520 --> 00:17:05,855
Those comments have shocked me
so much because I was scared,

334
00:17:05,880 --> 00:17:07,295
I was very, very scared,

335
00:17:07,320 --> 00:17:09,415
because I took a risk,
completely out

336
00:17:09,440 --> 00:17:12,775
there with the banana, especially.

337
00:17:12,800 --> 00:17:14,215
I was very scared.
SHE LAUGHS

338
00:17:16,120 --> 00:17:18,495
Just some risks are, I guess,
worth taking.

339
00:17:22,000 --> 00:17:26,535
Sous-chef leuan has used the whole
banana, including the skin, to make

340
00:17:26,560 --> 00:17:30,375
a banana sponge with vanilla white
chocolate Chantilly, candied

341
00:17:30,400 --> 00:17:36,015
peanuts, banana ice cream and a
sticky peanut butter toffee sauce.

342
00:17:40,360 --> 00:17:42,695
The sponge is quite dense,
but then if it's got the banana

343
00:17:42,720 --> 00:17:45,255
plus the skin as well,
I should imagine it would be.

344
00:17:45,280 --> 00:17:47,095
I was worried that this
would be too sweet,

345
00:17:47,120 --> 00:17:49,575
it isn't. You've also got these
really crunchy

346
00:17:49,600 --> 00:17:52,375
breadcrumbs underneath your ice
cream as well, which is delicious.

347
00:17:52,400 --> 00:17:55,695
I like how clever you've got
with a banana.

348
00:17:55,720 --> 00:17:57,455
Thank you very much.

349
00:17:57,480 --> 00:18:01,095
You've got a beautiful banana cake
with a lovely caramel sauce

350
00:18:01,120 --> 00:18:03,375
with peanut butter running
through it. Delicious.

351
00:18:03,400 --> 00:18:05,935
Your ice cream does taste of banana.

352
00:18:05,960 --> 00:18:08,655
You have used the banana
and its skin as well,

353
00:18:08,680 --> 00:18:11,415
which is brilliant and brave
at the same time.

354
00:18:11,440 --> 00:18:13,615
Well done, it's a very good dish.

355
00:18:13,640 --> 00:18:15,215
Thank you very much.

356
00:18:16,360 --> 00:18:18,175
Well done, you! You were brilliant.

357
00:18:20,960 --> 00:18:23,455
Amazing! That was, like, literally,
a sigh of relief.

358
00:18:23,480 --> 00:18:25,015
LAUGHS: I'm so happy right now!

359
00:18:26,960 --> 00:18:30,055
When Marcus called it brilliant
and brave,

360
00:18:30,080 --> 00:18:32,735
my whole body sort of, like, shook,
cos it was

361
00:18:32,760 --> 00:18:34,415
a really great feeling.

362
00:18:38,800 --> 00:18:41,975
Finally, it's chef de partie
Evelina.

363
00:18:42,000 --> 00:18:46,455
She's serving pan-fried sea bass
with potato skins filled with leek

364
00:18:46,480 --> 00:18:50,575
and parsley puree, courgettes
and a red wine sauce.

365
00:18:56,440 --> 00:18:59,375
You've got a piece of fish that's
standing very proud in the centre,

366
00:18:59,400 --> 00:19:02,615
beautifully cooked, but a sauce
could have been maybe a little bit

367
00:19:02,640 --> 00:19:05,055
smoother, more intensity
in the red wine.

368
00:19:05,080 --> 00:19:07,895
You've used a couple of
the ingredients that we wanted

369
00:19:07,920 --> 00:19:10,335
you to but in such a very small
way.

370
00:19:11,480 --> 00:19:13,015
With that potato puree, I mean,

371
00:19:13,040 --> 00:19:16,015
you must have just literally put
a spoonful of milk in there,

372
00:19:16,040 --> 00:19:17,855
literally, there's hardly anything
in it.

373
00:19:17,880 --> 00:19:22,255
Key things sit so far in the back,
you hardly notice them.

374
00:19:22,280 --> 00:19:26,535
It is a really lovely-looking
dish, a well-cooked dish,

375
00:19:26,560 --> 00:19:29,615
but I wonder if with a bit
more imagination we could

376
00:19:29,640 --> 00:19:31,855
have featured
those ingredients more.

377
00:19:33,720 --> 00:19:36,415
I think I played a bit safe.

378
00:19:36,440 --> 00:19:38,935
I could have maybe pushed
a little bit more.

379
00:19:42,280 --> 00:19:44,415
But I hope I've done enough.

380
00:19:44,440 --> 00:19:47,215
I've got a lot more to show
for the next rounds.

381
00:19:54,360 --> 00:19:55,935
That's a tough challenge.

382
00:19:55,960 --> 00:19:57,295
It's a great challenge,

383
00:19:57,320 --> 00:19:58,935
it really made them think.

384
00:19:58,960 --> 00:20:03,215
Usually, it takes quite
a while to create something amazing.

385
00:20:04,440 --> 00:20:06,695
We had very little time for it.

386
00:20:06,720 --> 00:20:08,575
It could have definitely
gone better, I think,

387
00:20:08,600 --> 00:20:11,495
but what shall be shall be.

388
00:20:12,680 --> 00:20:15,495
It tested our chefs and they
showcased their skill.

389
00:20:15,520 --> 00:20:18,095
It was brilliant. Great,
great cook-off today.

390
00:20:20,640 --> 00:20:23,215
If I was going to pick a chef
of the day, I think

391
00:20:23,240 --> 00:20:24,455
it would have to be Lauren.

392
00:20:24,480 --> 00:20:27,495
It was never about who could use
all four ingredients.

393
00:20:27,520 --> 00:20:31,375
The key was whatever you chose,
make sure it's standing out.

394
00:20:31,400 --> 00:20:33,055
Lauren did that in abundance.

395
00:20:33,080 --> 00:20:34,895
Loved the chicken, loved the chips.

396
00:20:34,920 --> 00:20:36,415
And the banana in it as well

397
00:20:36,440 --> 00:20:38,815
with the ketchup, that's clever
cookery.

398
00:20:38,840 --> 00:20:41,015
Lauren should definitely
cook for our critics.

399
00:20:41,040 --> 00:20:44,015
Somebody else, I think, cooked
really intelligently with an element

400
00:20:44,040 --> 00:20:45,455
of fun and actually completely

401
00:20:45,480 --> 00:20:47,135
nailed the brief, and that was
leuan.

402
00:20:47,160 --> 00:20:50,375
He pushed the ingredients
to the forefront and we got banana

403
00:20:50,400 --> 00:20:51,895
in more ways than one.

404
00:20:51,920 --> 00:20:53,495
And he also used the skins,
which I think

405
00:20:53,520 --> 00:20:55,015
was absolutely fantastic.

406
00:20:55,040 --> 00:20:57,415
I really enjoyed Molly's dish.

407
00:20:57,440 --> 00:21:01,415
She hit really good notes
with all of the key ingredients

408
00:21:01,440 --> 00:21:04,695
that she'd chosen.
Rustic, but beautiful in flavour.

409
00:21:04,720 --> 00:21:09,015
So Molly is in there with Lauren
and leuan.

410
00:21:09,040 --> 00:21:13,735
That means we now have to discuss
Evelina or James, and one

411
00:21:13,760 --> 00:21:15,295
of those is going home.

412
00:21:15,320 --> 00:21:17,815
James absolutely nailed the brief.
He made really good use of

413
00:21:17,840 --> 00:21:19,535
the potato, of course,
in the hash brown.

414
00:21:19,560 --> 00:21:21,975
He made use of the bread
with the flat crouton.

415
00:21:22,000 --> 00:21:24,855
But I've got to be honest,
Marcus, I didn't love it,

416
00:21:24,880 --> 00:21:26,775
I thought it was a little too salty.

417
00:21:26,800 --> 00:21:29,255
He used three of the ingredients,
and he used them well.

418
00:21:29,280 --> 00:21:32,855
The flavours were all working,
but they weren't working together.

419
00:21:32,880 --> 00:21:36,695
Evelina gave me a beautifully
cooked piece of sea bass.

420
00:21:36,720 --> 00:21:40,695
Looked smart, but the key
ingredients just kind of found

421
00:21:40,720 --> 00:21:42,335
themselves on the dish -

422
00:21:42,360 --> 00:21:45,455
not a big part of the dish -
which was disappointing.

423
00:21:45,480 --> 00:21:48,615
The question is, did she do enough?

424
00:21:48,640 --> 00:21:50,375
In the next stages,

425
00:21:50,400 --> 00:21:54,335
I just need to show that I can push
myself a little bit more, play a bit

426
00:21:54,360 --> 00:21:57,455
riskier, too. I think I can do
it, hopefully.

427
00:21:58,960 --> 00:22:01,615
Fingers crossed.

428
00:22:01,640 --> 00:22:03,255
I'm on the edge of it now.

429
00:22:03,280 --> 00:22:06,615
I'm going to be standing there
with a little bit of apprehension.

430
00:22:06,640 --> 00:22:09,095
It would be sod's law going home
on a hash brown as well.

431
00:22:09,120 --> 00:22:10,775
That would be really stupid.

432
00:22:10,800 --> 00:22:11,975
HE LAUGHS

433
00:22:22,880 --> 00:22:26,015
We can only take four chefs
through to cook for our critics.

434
00:22:31,200 --> 00:22:33,655
The chef leaving the competition
is...

435
00:22:41,240 --> 00:22:42,495
...Evelina.

436
00:22:43,800 --> 00:22:46,215
Thank you so much. Thank you.

437
00:22:46,240 --> 00:22:48,415
Thank you, guys. Thanks.

438
00:22:52,520 --> 00:22:54,055
Yeah, feeling gutted.

439
00:22:54,080 --> 00:22:57,775
Playing safe, erm, let me down
today.

440
00:22:57,800 --> 00:22:59,975
I'm going to take all the good stuff
out,

441
00:23:00,000 --> 00:23:02,055
and I'll maybe take a little bit

442
00:23:02,080 --> 00:23:04,215
more risks next time.

443
00:23:09,760 --> 00:23:11,135
Congratulations.

444
00:23:13,920 --> 00:23:15,295
Oh, man!

445
00:23:15,320 --> 00:23:17,575
I'm well buzzing, me.

446
00:23:17,600 --> 00:23:18,775
Critics are coming next.

447
00:23:18,800 --> 00:23:21,135
That's when the competition
really does begin to hot up.

448
00:23:24,360 --> 00:23:26,575
This is scary.
SHE CHUCKLES

449
00:23:31,960 --> 00:23:36,335
We have three of the leading food
critics in the country coming

450
00:23:36,360 --> 00:23:39,655
here to try your food,

451
00:23:39,680 --> 00:23:44,855
Jimi Famurewa, Jay Rayner
and Tom Parker-Bowles.

452
00:23:44,880 --> 00:23:47,695
Make sure you've got your A-game
on today.

453
00:23:49,240 --> 00:23:51,695
One of you will be leaving
the competition.

454
00:23:51,720 --> 00:23:53,655
Put a smile on their face,

455
00:23:53,680 --> 00:23:57,255
secure yourself a place
in the final 12.

456
00:23:57,280 --> 00:23:59,015
1 hour and 15 minutes,

457
00:23:59,040 --> 00:24:02,095
two of the best courses you've ever
delivered, chefs. Off you go.

458
00:24:11,720 --> 00:24:14,255
I feel like I've got a few things
to prove.

459
00:24:14,280 --> 00:24:15,695
The last round didn't quite go

460
00:24:15,720 --> 00:24:18,335
as I wanted it to in my head.

461
00:24:20,200 --> 00:24:23,055
I think the critics should
just be another customer.

462
00:24:23,080 --> 00:24:25,295
Yeah, I think you've just got
to go and do what you know

463
00:24:25,320 --> 00:24:26,615
you're capable of.

464
00:24:30,320 --> 00:24:33,255
James, how excited are you cooking
for our critics?

465
00:24:33,280 --> 00:24:35,975
Scary if you think about it,
but I like to think

466
00:24:36,000 --> 00:24:38,335
my food will be the same
whoever I'm cooking for.

467
00:24:38,360 --> 00:24:40,895
What are you going to be
feeding them? Cured mackerel.

468
00:24:40,920 --> 00:24:45,095
You've got a salsa of preserved
lemon, apples, cucumber, jalapenos.

469
00:24:45,120 --> 00:24:46,615
And main course?

470
00:24:46,640 --> 00:24:48,495
A sirloin of beef with a crispy
cavolo nero,

471
00:24:48,520 --> 00:24:53,095
seasoned with nori powder,
and then miso and celeriac puree

472
00:24:53,120 --> 00:24:55,335
with a sweet soy shimeji mushroom.

473
00:24:55,360 --> 00:25:00,415
Tell me about this combination
of Asian and European style.

474
00:25:00,440 --> 00:25:03,415
It's food I like to cook with
flavours I like to eat.

475
00:25:03,440 --> 00:25:06,055
I think you are heading
in a very interesting direction,

476
00:25:06,080 --> 00:25:08,215
and I like the combinations
of your ingredients.

477
00:25:08,240 --> 00:25:12,255
We're looking forward to this.
Thank you, Chef.

478
00:25:12,280 --> 00:25:14,455
James's first course
is going to be a mackerel

479
00:25:14,480 --> 00:25:16,975
which has been cured.
50% salt, 50% brown sugar,

480
00:25:17,000 --> 00:25:18,295
a little bit of dill in there.

481
00:25:18,320 --> 00:25:20,335
Rinse it off and torch it.

482
00:25:20,360 --> 00:25:22,295
Curing has to be timed
to perfection.

483
00:25:22,320 --> 00:25:25,015
It's got to be just right
between the saltiness

484
00:25:25,040 --> 00:25:26,095
and the sweetness.

485
00:25:26,120 --> 00:25:28,415
I want to be able to taste the key
ingredients on the plate.

486
00:25:29,840 --> 00:25:33,855
There is a salsa, jalapeño
peppers and preserved lemons.

487
00:25:33,880 --> 00:25:36,255
Sounds absolutely delicious.

488
00:25:36,280 --> 00:25:40,135
We've got our buttermilk and dill
oil sauce just to finish the plate.

489
00:25:40,160 --> 00:25:42,055
There is a lot to do for a starter.

490
00:25:42,080 --> 00:25:46,055
Getting it all done is a push,
but we like a push.

491
00:25:48,400 --> 00:25:52,935
Main course, James has got European
cookery technique with lots of Asian

492
00:25:52,960 --> 00:25:56,095
flavours. Beautiful-looking sirloin
of beef.

493
00:25:56,120 --> 00:25:58,015
We want it pink inside,

494
00:25:58,040 --> 00:25:59,815
that doesn't mean raw.

495
00:25:59,840 --> 00:26:02,535
We've got some shimeji mushrooms,
and then he's dropped them

496
00:26:02,560 --> 00:26:05,735
into the sweet soy glaze
to enhance that flavour.

497
00:26:05,760 --> 00:26:09,015
The one I'm looking forward
to the most is celeriac with miso.

498
00:26:09,040 --> 00:26:12,695
Whee! I think that could be
absolutely lovely.

499
00:26:12,720 --> 00:26:17,255
On top of that, sake - Japanese
whiskey - in the sauce.

500
00:26:17,280 --> 00:26:20,055
Got to be careful with the sake,
it's a very strong drink.

501
00:26:20,080 --> 00:26:22,535
He needs to make sure that it
complements the beef sauce.

502
00:26:22,560 --> 00:26:23,775
Aw!

503
00:26:23,800 --> 00:26:25,375
He is playing around here.

504
00:26:26,480 --> 00:26:29,935
In the right pair of hands,
it can be magical.

505
00:26:29,960 --> 00:26:31,855
Hopefully, if it all comes together,

506
00:26:31,880 --> 00:26:34,055
it'll be a winner.

507
00:26:38,800 --> 00:26:40,815
IEUAN: Today, I am worried about
the time,

508
00:26:40,840 --> 00:26:43,095
I'm not going to lie.

509
00:26:43,120 --> 00:26:46,855
I have to push and have to bring
every single element of energy

510
00:26:46,880 --> 00:26:49,895
that I have and go in there with
foot on the gas straight away

511
00:26:49,920 --> 00:26:51,535
and just pump as hard as I can.

512
00:26:53,640 --> 00:26:56,895
Ieuan, you have got your head
down and you are motoring!

513
00:26:56,920 --> 00:26:59,375
LAUGHS: Yep. Have you given yourself
a tonne to do?

514
00:26:59,400 --> 00:27:02,175
I've given myself potentially
a little bit too much to do.

515
00:27:02,200 --> 00:27:04,175
What are you cooking
for our critics?

516
00:27:04,200 --> 00:27:06,215
I'm doing a main and a dessert.

517
00:27:06,240 --> 00:27:10,015
Ooh! I'm doing a roasted breast
of pigeon, which I'm going to glaze

518
00:27:10,040 --> 00:27:11,215
in a teriyaki sauce.

519
00:27:11,240 --> 00:27:13,775
It's a recipe that I learned
working with this Japanese chef,

520
00:27:13,800 --> 00:27:16,375
and I love it, I really do love
this sauce.

521
00:27:16,400 --> 00:27:18,855
I'm doing con fit pigeon leg,
so I'm making a rhubarb

522
00:27:18,880 --> 00:27:21,455
and beetroot ketchup.
What's dessert, please, leuan?

523
00:27:21,480 --> 00:27:22,815
I'm just doing a classic, like,

524
00:27:22,840 --> 00:27:24,735
sort of lemon tart, doing it
with hazelnut,

525
00:27:24,760 --> 00:27:25,815
Italian meringue.

526
00:27:25,840 --> 00:27:27,015
Pastry is my strong point,

527
00:27:27,040 --> 00:27:28,495
I like to try and prove pastry

528
00:27:28,520 --> 00:27:30,255
as best as I can,
play to my strength.

529
00:27:30,280 --> 00:27:32,335
Two very different dishes
you've got going on here.

530
00:27:32,360 --> 00:27:34,015
Yes, Chef. Looking forward to this,

531
00:27:34,040 --> 00:27:36,495
and I think you're the only dessert
being cooked today,

532
00:27:36,520 --> 00:27:38,615
so he likes a pud.
So you've won!

533
00:27:38,640 --> 00:27:39,975
THEY LAUGH

534
00:27:41,120 --> 00:27:42,575
I love a pigeon breast.

535
00:27:42,600 --> 00:27:44,975
It's always something I order
if I see it on the menu.

536
00:27:46,240 --> 00:27:47,895
You've got to make sure
that it's pink

537
00:27:47,920 --> 00:27:49,575
and moist inside,

538
00:27:49,600 --> 00:27:51,415
that it doesn't dry out at all.

539
00:27:51,440 --> 00:27:55,455
Teriyaki glaze, we've got soy,
we've got mirin, we've got sake.

540
00:27:55,480 --> 00:27:58,375
Very, very strong flavour
with the delicate pigeon breast.

541
00:27:58,400 --> 00:28:00,375
I'm going to con fit the leg.

542
00:28:00,400 --> 00:28:02,815
It's like a little pigeon
lollypop. I want to make sure

543
00:28:02,840 --> 00:28:04,695
the pigeon leg is actually
con fit-ed,

544
00:28:04,720 --> 00:28:06,455
but these things always throw up

545
00:28:06,480 --> 00:28:08,935
something you haven't seen
before, or the one thing

546
00:28:08,960 --> 00:28:10,775
you don't want to go wrong
will go wrong.

547
00:28:11,920 --> 00:28:14,815
Little turnip fondants. If you're
going to have the word "fondant"

548
00:28:14,840 --> 00:28:17,295
on a menu, it's got to be cooked
all of the way through.

549
00:28:17,320 --> 00:28:20,775
Come on! We've got rhubarb
and beetroot ketchup.

550
00:28:20,800 --> 00:28:24,015
There's a lot of different flavours
all working against each other,

551
00:28:24,040 --> 00:28:26,535
possibly, if this dish isn't
balanced.

552
00:28:28,280 --> 00:28:32,095
I love a lemon pie, but he's not
doing your usual standard lemon pie.

553
00:28:33,400 --> 00:28:35,055
He's got a little twist. Right.

554
00:28:36,080 --> 00:28:38,615
He's doing a sable biscuit base.

555
00:28:40,560 --> 00:28:41,695
It's nearly all butter.

556
00:28:41,720 --> 00:28:44,335
I mean, it's about as rich
as you can get.

557
00:28:44,360 --> 00:28:45,615
That's got to be bang-on.

558
00:28:45,640 --> 00:28:48,775
If that even slightly crumbles,
he's got nowhere to go.

559
00:28:50,560 --> 00:28:53,255
The lemon curd has to be absolutely
spot-on.

560
00:28:53,280 --> 00:28:55,615
Nice and sweet, nice and sharp,

561
00:28:55,640 --> 00:28:57,175
and set beautifully well.

562
00:28:59,120 --> 00:29:02,135
Italian meringue is about cooking
the sugar to perfection, pouring

563
00:29:02,160 --> 00:29:04,375
it onto the egg whites as it starts
to whip up.

564
00:29:05,440 --> 00:29:08,615
It's got to be nice and firm,
and hopefully, he's going to finish

565
00:29:08,640 --> 00:29:10,615
it with a little glaze with
the blowtorch.

566
00:29:14,880 --> 00:29:17,455
The thought of hearing positive
things from the critics,

567
00:29:17,480 --> 00:29:19,295
it'd just be amazing.

568
00:29:19,320 --> 00:29:21,655
You can only imagine the places
that they've gone to eat

569
00:29:21,680 --> 00:29:23,215
and the food they've eaten.

570
00:29:23,240 --> 00:29:24,815
It's an honour and it's
a privilege,

571
00:29:24,840 --> 00:29:27,975
and I really hope that I do well
cos it'd mean so much to me.

572
00:29:32,480 --> 00:29:35,535
Molly, how big a day is today
for you? Yeah, it's massive,

573
00:29:35,560 --> 00:29:36,775
I'm pushing myself.

574
00:29:36,800 --> 00:29:37,975
I don't want to go home.

575
00:29:38,000 --> 00:29:40,735
There's only one thing that'll
allow you to stay here, and that's

576
00:29:40,760 --> 00:29:42,055
just good cookery.

577
00:29:42,080 --> 00:29:44,415
The starter is for Charlotte.

578
00:29:44,440 --> 00:29:48,055
I'm doing pan-fried scallops
with an onion bhaji, curried

579
00:29:48,080 --> 00:29:52,975
cauliflower and coconut milk puree,
pickled raisins, coriander oil.

580
00:29:53,000 --> 00:29:56,015
I did this as a one-off one time
and she absolutely loved it

581
00:29:56,040 --> 00:29:58,015
and she asks me for it every
week now,

582
00:29:58,040 --> 00:29:59,735
so I wanted to do it for her.

583
00:29:59,760 --> 00:30:02,055
The main course is a take on a

584
00:30:02,080 --> 00:30:04,215
proper Northern Sunday roast.

585
00:30:04,240 --> 00:30:05,775
It means a lot to me. Growing up,

586
00:30:05,800 --> 00:30:07,415
it used to bring our family
together.

587
00:30:07,440 --> 00:30:09,015
Every dish that I've done on here

588
00:30:09,040 --> 00:30:11,735
means something to me. I want to be
able to tell a story about it,

589
00:30:11,760 --> 00:30:14,655
I want you to remember me
and hopefully my dishes as well,

590
00:30:14,680 --> 00:30:15,815
most importantly.

591
00:30:15,840 --> 00:30:19,055
Bit of an Indian takeaway at the
start, Sunday roast to finish.

592
00:30:19,080 --> 00:30:20,415
Sounds like the perfect day!

593
00:30:20,440 --> 00:30:22,215
I'm happy. LAUGHS: Cook on!
Cheers.

594
00:30:24,680 --> 00:30:26,255
Molly's first course,

595
00:30:26,280 --> 00:30:28,695
the scallop needs to be just
beautifully caramelised

596
00:30:28,720 --> 00:30:31,135
on the outside and has to be cooked
perfectly well.

597
00:30:32,560 --> 00:30:34,055
Come on, man.

598
00:30:34,080 --> 00:30:37,175
The cauliflower puree nice
and smooth.

599
00:30:37,200 --> 00:30:39,575
If you want the curry flavour
running through that,

600
00:30:39,600 --> 00:30:41,095
it has to be just right.

601
00:30:41,120 --> 00:30:42,495
Lovely.

602
00:30:42,520 --> 00:30:46,015
One of the favourites from an Indian
takeaway, an onion bhaji.

603
00:30:47,160 --> 00:30:49,935
Yeah, I like them, I think they'll
complement the scallop well.

604
00:30:49,960 --> 00:30:53,215
Just make sure the onions
are cooked and don't burn them.

605
00:30:53,240 --> 00:30:54,855
More crispy.

606
00:30:55,960 --> 00:30:58,255
A proper Northern Sunday roast.

607
00:30:58,280 --> 00:30:59,775
Peeler.

608
00:30:59,800 --> 00:31:01,095
It means so much.

609
00:31:01,120 --> 00:31:04,815
I hope that I'm making everyone back
home proud.

610
00:31:04,840 --> 00:31:07,095
She's got all of the flavours
of a roast.

611
00:31:07,120 --> 00:31:08,855
You've got the beef tenderloin.

612
00:31:08,880 --> 00:31:10,375
Beautiful sear on the outside,

613
00:31:10,400 --> 00:31:12,055
needs to be perfectly cooked.

614
00:31:14,600 --> 00:31:15,815
Roasted potatoes.

615
00:31:17,560 --> 00:31:20,615
That didn't look very pretty, so...
SHE LAUGHS

616
00:31:20,640 --> 00:31:23,855
Please make sure
they're cooked all the way through.

617
00:31:23,880 --> 00:31:25,295
We've also got a red wine jus.

618
00:31:26,520 --> 00:31:29,975
Remember, she's only
got just over an hour.

619
00:31:30,000 --> 00:31:31,775
She's got to get those bones
roasted,

620
00:31:31,800 --> 00:31:33,855
she's got to reduce the wine.

621
00:31:33,880 --> 00:31:36,175
That will make or break this dinner.

622
00:31:37,880 --> 00:31:40,855
Fingers crossed it all comes
together today.

623
00:31:44,400 --> 00:31:47,415
Lauren. Thank you.

624
00:31:47,440 --> 00:31:50,615
LAUREN: I get a lot of inspiration
from watching food videos online.

625
00:31:51,680 --> 00:31:52,855
It may not necessarily be

626
00:31:52,880 --> 00:31:55,015
a Michelin-star chef, but it could
be someone's

627
00:31:55,040 --> 00:31:57,415
grandma in the kitchen making
dumplings from scratch...

628
00:31:59,600 --> 00:32:02,415
...just putting their love
and heart into these dishes,

629
00:32:02,440 --> 00:32:04,695
and that just really inspires me
a lot in the kitchen.

630
00:32:09,440 --> 00:32:12,655
Ooh! Lauren... LAUGHS: Yes, Chef?
..It's food critic day.

631
00:32:12,680 --> 00:32:14,295
What are you cooking for
our critics?

632
00:32:14,320 --> 00:32:18,455
For starters, prawn and chilli
dumpling in a lemongrass, lime,

633
00:32:18,480 --> 00:32:22,735
ginger broth with a lotus crisp
topped with a spicy red pepper puree

634
00:32:22,760 --> 00:32:24,895
and a coriander pearl.

635
00:32:24,920 --> 00:32:26,855
Wow! And then main course,

636
00:32:26,880 --> 00:32:30,695
I've got a five spice roasted duck
with a blood orange sauce, a sesame

637
00:32:30,720 --> 00:32:33,615
quail Scotch egg, asparagus
and a scorched onion.

638
00:32:33,640 --> 00:32:35,335
How do you feel about cooking
for critics?

639
00:32:35,360 --> 00:32:38,055
So funnily enough, I went
to the butcher's, walked in, turned

640
00:32:38,080 --> 00:32:41,175
to the right and saw Jay Rayner,
and I thought, let me not risk

641
00:32:41,200 --> 00:32:43,175
it and tempt fate, and I turned
around,

642
00:32:43,200 --> 00:32:44,695
bought my meat and ran out, so...

643
00:32:44,720 --> 00:32:45,775
SHE LAUGHS

644
00:32:45,800 --> 00:32:47,615
Well, if he dislikes your dish
today, you know

645
00:32:47,640 --> 00:32:49,535
where to track him down. Yeah.

646
00:32:49,560 --> 00:32:51,095
THEY LAUGH

647
00:32:52,720 --> 00:32:56,655
There is an incredible amount
of work going into Lauren' starter.

648
00:32:56,680 --> 00:32:58,815
Tiger prawn and chilli dumplings.

649
00:32:58,840 --> 00:33:00,575
Tiger prawns blitzed

650
00:33:00,600 --> 00:33:02,975
up with a little bit of chilli
running through those.

651
00:33:03,000 --> 00:33:04,655
She's got Scotch bonnet chillies,

652
00:33:04,680 --> 00:33:07,655
one of the hottest chillies
available.

653
00:33:07,680 --> 00:33:10,375
We've got a broth of onion, a little
bit of lime, heat of the chilli,

654
00:33:10,400 --> 00:33:12,175
lemongrass coming through.

655
00:33:12,200 --> 00:33:14,335
There's a Thai influence
going on there.

656
00:33:15,760 --> 00:33:21,095
And on top of that, we've got
a puree of sorts made of red pepper,

657
00:33:21,120 --> 00:33:23,335
and a coriander pearl as well.

658
00:33:24,520 --> 00:33:27,855
I blend coriander with water,

659
00:33:27,880 --> 00:33:30,655
bring it to a simmer with agar,

660
00:33:30,680 --> 00:33:33,295
and then drop it into cold
oil, which then creates

661
00:33:33,320 --> 00:33:34,895
these little caviar pearls.

662
00:33:36,920 --> 00:33:40,535
So these will pop in the mouth
and be, like, a burst of flavour.

663
00:33:40,560 --> 00:33:43,775
The main course from Lauren
sounds absolutely delicious.

664
00:33:43,800 --> 00:33:47,775
She's got a duck breast
and a blood orange sauce.

665
00:33:47,800 --> 00:33:50,615
With that duck, you've got to make
sure that the flesh is cooked

666
00:33:50,640 --> 00:33:53,135
all the way through
and the skin crisps up.

667
00:33:54,800 --> 00:33:56,495
She's also got a little bit
of duck breast.

668
00:33:56,520 --> 00:33:58,775
She's blitzed it up in the machine
and she's going to wrap

669
00:33:58,800 --> 00:34:00,015
that around the quail's egg.

670
00:34:00,040 --> 00:34:02,095
As you cut through it, you want
that beautiful

671
00:34:02,120 --> 00:34:04,375
quail's egg to ooze out
onto the plate.

672
00:34:04,400 --> 00:34:06,935
That is not easy in any way at all.

673
00:34:06,960 --> 00:34:11,095
She's a confident cook who doesn't
shy away from taking a risk.

674
00:34:13,040 --> 00:34:15,575
My biggest concern is definitely
timings.

675
00:34:15,600 --> 00:34:19,015
I have put quite a few complex
elements into my dishes.

676
00:34:20,880 --> 00:34:24,095
The nerves are there, but I just
need to stay focused and stick

677
00:34:24,120 --> 00:34:26,015
to my time plan.

678
00:34:30,920 --> 00:34:36,095
I come every single series filled
with anticipation and delight

679
00:34:36,120 --> 00:34:39,095
and the hope that I might try
something quite magnificent.

680
00:34:40,960 --> 00:34:44,415
It's quite a daunting occasion,
you know, the three of us looking

681
00:34:44,440 --> 00:34:49,695
down at you dress like hit men,
with our blazers on, so they've got

682
00:34:49,720 --> 00:34:52,015
to be able to handle that pressure.

683
00:34:53,360 --> 00:34:56,655
Minimum qualifying standard
is to get the basics right.

684
00:34:56,680 --> 00:34:59,575
That means you can't overcook
your beef, you can't undercooked

685
00:34:59,600 --> 00:35:01,775
your vegetables and your sauces
can't split.

686
00:35:01,800 --> 00:35:03,495
Well, that's basic stuff,

687
00:35:03,520 --> 00:35:04,855
you have to get that right.

688
00:35:04,880 --> 00:35:08,535
If you haven't got that right,
it's goodnight, Vienna.

689
00:35:11,000 --> 00:35:12,935
Ten minutes till the first courses
go.

690
00:35:12,960 --> 00:35:14,615
Are you going to be ready, James?

691
00:35:14,640 --> 00:35:16,855
Yeah. Confident? I think so.

692
00:35:16,880 --> 00:35:19,975
Dishes are nice.
HE CHUCKLES

693
00:35:20,000 --> 00:35:24,055
James's starter is cured mackerel
with a preserved lemon, apple,

694
00:35:24,080 --> 00:35:28,935
jalapeno salsa, served
with a jalapeno, buttermilk

695
00:35:28,960 --> 00:35:30,335
and dill oil sauce.

696
00:35:31,640 --> 00:35:34,335
Sounds impressive,
it sounds bright, it sounds fresh.

697
00:35:36,440 --> 00:35:38,655
Blanched wild garlic over the top.

698
00:35:38,680 --> 00:35:41,575
You know, if you'd have done street
food today they'd have loved it.

699
00:35:41,600 --> 00:35:43,095
They love street food.

700
00:35:43,120 --> 00:35:46,935
It's about getting a balance right
between those sharp flavours -

701
00:35:46,960 --> 00:35:50,135
the apple, the lemon, the buttermilk
and also the jalapeno.

702
00:35:52,040 --> 00:35:53,975
Wow. Absolutely beautiful.

703
00:35:55,280 --> 00:35:56,575
You ready to meet the critics?

704
00:35:56,600 --> 00:35:57,855
Yeah, I think so.

705
00:36:01,760 --> 00:36:05,055
JAMES: Gentlemen. Hi, James. How are
we doing? We're good.

706
00:36:05,080 --> 00:36:07,495
Thank you. You're very welcome.

707
00:36:08,960 --> 00:36:13,215
I've cooked you a cured mackerel
in a sugar, salt and a dill cure.

708
00:36:13,240 --> 00:36:17,175
You've got a salsa of preserved
lemon, apple, cucumber and jalapeno

709
00:36:17,200 --> 00:36:20,735
with a buttermilk and jalapeno sauce
split with a dill oil,

710
00:36:20,760 --> 00:36:23,015
and then just a lovely piece
of wild garlic.

711
00:36:23,040 --> 00:36:25,535
Thank you very much, gentlemen,
enjoy. Thank you.

712
00:36:28,600 --> 00:36:30,655
I'm often asked by people who've
watched this,

713
00:36:30,680 --> 00:36:32,735
"How do you eat so many courses?"

714
00:36:32,760 --> 00:36:35,095
And then this arrived,
and I thought, well, that's how.

715
00:36:37,760 --> 00:36:39,415
The fish does hold up,

716
00:36:39,440 --> 00:36:42,135
actually. You can't really taste
the cure, but it's got sharpness,

717
00:36:42,160 --> 00:36:43,855
it's got acidity, it's got balance.

718
00:36:43,880 --> 00:36:45,775
That jalapeno is perfectly judged.

719
00:36:45,800 --> 00:36:51,015
The buttermilk is really
impressive - sour, rich, buttery.

720
00:36:51,040 --> 00:36:54,335
And then you get the garlicky hits
from the leaf and the crunch

721
00:36:54,360 --> 00:36:56,735
of the apple. I think it's really,
really clever.

722
00:36:56,760 --> 00:36:59,855
That sort of wisp of smokiness
that came from the charring

723
00:36:59,880 --> 00:37:01,575
really helped to anchor it all.

724
00:37:01,600 --> 00:37:04,455
It's bold and it's kind
of surprising.

725
00:37:04,480 --> 00:37:06,535
LAUGHS: Like, I'm sort of really

726
00:37:06,560 --> 00:37:09,335
impressed and encouraged
for his next dish.

727
00:37:11,680 --> 00:37:15,415
That mackerel just lightly torched,
oily, strong, it's great.

728
00:37:15,440 --> 00:37:17,495
That's very dainty, but it's got

729
00:37:17,520 --> 00:37:20,335
a flavour punch that's well above
its weight.

730
00:37:20,360 --> 00:37:23,535
And of course, that little salad
of apple, capers,

731
00:37:23,560 --> 00:37:25,775
jalapenos, it's delicious.

732
00:37:25,800 --> 00:37:27,295
That's a great start for James.

733
00:37:28,440 --> 00:37:30,775
Right, your main course is up next,
how is that looking?

734
00:37:30,800 --> 00:37:31,855
Yes, it's looking good.

735
00:37:31,880 --> 00:37:34,415
You've got four minutes to go and
quite a bit of plating to do.

736
00:37:36,480 --> 00:37:39,855
James's main - sirloin of beef,
shimeji mushrooms in a sweet soy

737
00:37:39,880 --> 00:37:41,615
glaze. Mm!

738
00:37:41,640 --> 00:37:45,455
Roasted beef fat shallot
topped with a panko crumb.

739
00:37:45,480 --> 00:37:46,615
You happy with that, James?

740
00:37:46,640 --> 00:37:47,815
Yeah, very happy.

741
00:37:47,840 --> 00:37:49,935
Charred mirin baby gem heart

742
00:37:49,960 --> 00:37:53,295
with crispy cavolo nero, miso and
celeriac puree served

743
00:37:53,320 --> 00:37:54,695
with a sake and beef sauce.

744
00:37:54,720 --> 00:37:56,375
Blimey!

745
00:37:56,400 --> 00:37:59,415
It's like James went to one
of those Asian supermarkets

746
00:37:59,440 --> 00:38:02,935
and bought everything, and now he's
determined to put it on the plate.

747
00:38:02,960 --> 00:38:05,175
How many of these do you serve
off the back of your truck?

748
00:38:05,200 --> 00:38:07,175
JAMES LAUGHS
Probably not enough.

749
00:38:07,200 --> 00:38:09,335
OK. Let's go, let's go.

750
00:38:12,680 --> 00:38:14,855
Gentlemen.

751
00:38:16,200 --> 00:38:19,295
For today, I've cooked for you
a sirloin of beef,

752
00:38:19,320 --> 00:38:21,935
a mirin-compressed baby gem

753
00:38:21,960 --> 00:38:26,095
with a crispy cavolo nero and a nori
seasoning on top, a beef fat con fit

754
00:38:26,120 --> 00:38:30,975
shallot with beef fat panko, got a
miso and celeriac puree, brown

755
00:38:31,000 --> 00:38:33,255
shimeji mushroom and a sweet soy
dressing.

756
00:38:33,280 --> 00:38:37,015
And you've got aromatic beef sauce
with hints of Sichuan star anise.

757
00:38:37,040 --> 00:38:40,495
All the delicious things.
Thank you. Thank you.

758
00:38:40,520 --> 00:38:42,255
Thank you, gents, enjoy. Well done.

759
00:38:44,480 --> 00:38:45,895
Ah!

760
00:38:49,560 --> 00:38:50,855
Wow.

761
00:38:50,880 --> 00:38:55,775
The beef's cooked gorgeously,
the mushrooms are unbelievably good.

762
00:38:55,800 --> 00:38:58,975
Beautifully seasoned panko
breadcrumbs

763
00:38:59,000 --> 00:39:01,095
on that gorgeous shallot.

764
00:39:01,120 --> 00:39:05,735
Everywhere your fork goes, there's
this jolting, gorgeous surprise.

765
00:39:05,760 --> 00:39:08,055
It is so much fun.

766
00:39:08,080 --> 00:39:10,655
The miso, that adds a smoothness.

767
00:39:10,680 --> 00:39:14,215
Underneath it all is that beef
fat, which is magnificent.

768
00:39:14,240 --> 00:39:16,775
This is what fusion food
is all about.

769
00:39:16,800 --> 00:39:20,335
Inspiring, thrilling,
it makes life worth living.

770
00:39:20,360 --> 00:39:22,055
HE CHUCKLES

771
00:39:22,080 --> 00:39:24,735
He delivered to us not just
what he said he was going to,

772
00:39:24,760 --> 00:39:26,335
but an awful lot more.

773
00:39:27,800 --> 00:39:29,775
I have to say, the flavour
is exceptional.

774
00:39:29,800 --> 00:39:31,215
This is classic cookery

775
00:39:31,240 --> 00:39:33,295
with a hint of modern brilliance.

776
00:39:33,320 --> 00:39:36,175
I love the nutty celeriac
with the miso giving it a little bit

777
00:39:36,200 --> 00:39:38,535
of meatiness,
I think that's divine.

778
00:39:38,560 --> 00:39:41,615
I think he's delivered two
dishes of real quality.

779
00:39:41,640 --> 00:39:43,335
HE EXHALES

780
00:39:43,360 --> 00:39:46,335
I think it's one of those moments
you think, I'm going to be following

781
00:39:46,360 --> 00:39:49,455
this chef wherever they go.

782
00:39:49,480 --> 00:39:53,095
With the pressure and the time
limit, I'm happy with the dishes.

783
00:39:53,120 --> 00:39:55,695
They should like it.
Mad if they don't.

784
00:39:55,720 --> 00:39:58,015
HE LAUGHS

785
00:39:58,040 --> 00:40:00,415
leuan, you have ten minutes left.

786
00:40:00,440 --> 00:40:02,015
I think everything is where I want
it to be.

787
00:40:02,040 --> 00:40:05,015
Mountain of work to get through
but don't forget the quality, leuan.

788
00:40:05,040 --> 00:40:08,615
No, Chef. Never. Remember who you're
cooking for. Yes, Chef.

789
00:40:08,640 --> 00:40:11,615
Ieuan's main course -
teriyaki glazed pigeon breast.

790
00:40:11,640 --> 00:40:13,895
Teriyaki would work with any meat.

791
00:40:13,920 --> 00:40:19,215
It's a sweet glaze and cooked,
hopefully, over some form of grill.

792
00:40:19,240 --> 00:40:21,215
How long have I got left?
GREGG: Two minutes left.

793
00:40:22,440 --> 00:40:25,055
The one that's making me
twitch slightly is a rhubarb

794
00:40:25,080 --> 00:40:26,495
and beetroot ketchup.

795
00:40:26,520 --> 00:40:30,215
There's acidity, there's sweetness,
there's earthiness there.

796
00:40:30,240 --> 00:40:32,135
That's going to be quite hard
to pull off,

797
00:40:32,160 --> 00:40:34,375
particularly against
a red wine sauce.

798
00:40:34,400 --> 00:40:37,855
Jesus, you're shaking.
It's the adrenaline.

799
00:40:37,880 --> 00:40:40,495
Go on, leuan.
Give them a smile. I will.

800
00:40:44,600 --> 00:40:46,015
Thank you very much.

801
00:40:47,120 --> 00:40:50,255
So, I've done for you
teriyaki glazed pigeon breast.

802
00:40:50,280 --> 00:40:52,455
Confit pigeon leg,

803
00:40:52,480 --> 00:40:54,295
a rhubarb and beetroot ketchup,

804
00:40:54,320 --> 00:40:56,735
turnip fondants,
purple sprouting broccoli,

805
00:40:56,760 --> 00:40:58,935
and a nice jus sauce.

806
00:40:58,960 --> 00:41:00,255
Thank you.

807
00:41:04,320 --> 00:41:07,255
There's a really good looking
dish here,

808
00:41:07,280 --> 00:41:11,055
on top of which have been placed
a bunch of redundant green things

809
00:41:11,080 --> 00:41:13,775
which look like they've wandered
in from elsewhere.

810
00:41:17,200 --> 00:41:19,175
The pigeon's cooked quite nicely.

811
00:41:19,200 --> 00:41:21,135
He said that the legs
had been con fit.

812
00:41:21,160 --> 00:41:22,815
It feels like scant con fit.
Yeah.

813
00:41:22,840 --> 00:41:25,175
There isn't really much
going on there.

814
00:41:25,200 --> 00:41:27,815
I'd had a few bites of the pigeon,

815
00:41:27,840 --> 00:41:30,135
and where's the teriyaki?

816
00:41:30,160 --> 00:41:32,775
He can make a sauce.
He can cook a pigeon breast.

817
00:41:32,800 --> 00:41:34,935
But this doesn't quite make
for a dish.

818
00:41:34,960 --> 00:41:36,175
I'm poking around going,

819
00:41:36,200 --> 00:41:38,735
"Well, that morel hasn't
been seasoned at all.”

820
00:41:38,760 --> 00:41:42,095
The turnip fondant may have read
like an interesting idea at the time

821
00:41:42,120 --> 00:41:43,575
but it doesn't eat like one.

822
00:41:43,600 --> 00:41:46,615
It's not really suited
to the fondant treatment.

823
00:41:46,640 --> 00:41:48,255
I like this ketchup.

824
00:41:48,280 --> 00:41:50,135
I thought it had a real sort
of sharpness.

825
00:41:50,160 --> 00:41:53,015
In parts, really good,
and it almost comes together.

826
00:41:53,040 --> 00:41:55,655
I liked it. I didn't love it.

827
00:41:55,680 --> 00:41:56,935
Broccoli's cooked nicely.

828
00:41:56,960 --> 00:42:00,055
The puree - can taste the beetroot,
can't taste the rhubarb.

829
00:42:00,080 --> 00:42:01,695
But the con fit leg's
not cooked enough.

830
00:42:01,720 --> 00:42:04,335
There's no colour and it's not
been trimmed up well enough.

831
00:42:04,360 --> 00:42:08,335
And this bit of pigeon I've got
on my plate here is pretty rare.

832
00:42:08,360 --> 00:42:10,615
I'm sorry.
I don't want to eat that pigeon.

833
00:42:10,640 --> 00:42:11,935
It's too under for me.

834
00:42:13,680 --> 00:42:14,935
Heeyyy!

835
00:42:14,960 --> 00:42:16,335
Yeah, I'm all good, all good.

836
00:42:18,960 --> 00:42:21,255
Look at them. Look at them!

837
00:42:21,280 --> 00:42:24,855
Ieuan"s dessert is lemon curd,
vanilla sable.

838
00:42:24,880 --> 00:42:26,655
Mate, be gentle with them, please.

839
00:42:26,680 --> 00:42:30,255
Lime meringue
and a raspberry sorbet.

840
00:42:30,280 --> 00:42:32,775
That meringue has been turning
very slowly for quite a long time.

841
00:42:32,800 --> 00:42:34,735
Is it stiff enough?

842
00:42:34,760 --> 00:42:37,295
I think he's going to have a bit
of a problem with that.

843
00:42:37,320 --> 00:42:39,335
Not actually got any aeration
into it.

844
00:42:39,360 --> 00:42:41,695
I don't think this is going to work.

845
00:42:41,720 --> 00:42:44,815
Lime meringue, very posh.

846
00:42:44,840 --> 00:42:48,535
Quite like the chewy bits
in the middle. That's important.

847
00:42:48,560 --> 00:42:50,775
Oh, this is not going to work.

848
00:42:50,800 --> 00:42:53,055
I make Italian meringue
20 times a day.

849
00:42:53,080 --> 00:42:54,855
I've ballsed it up.

850
00:42:56,120 --> 00:42:58,335
You're going to have to plate
this differently.

851
00:42:58,360 --> 00:43:03,095
How are you going to plate this
differently?

852
00:43:08,200 --> 00:43:10,375
That's not your Italian
meringue, is it? No, it is not.

853
00:43:10,400 --> 00:43:12,175
It's a very quick French meringue.

854
00:43:12,200 --> 00:43:13,335
It's not what I wanted.

855
00:43:13,360 --> 00:43:15,255
Right, OK.

856
00:43:15,280 --> 00:43:17,295
Ieuan, it's raw.
It's raw, it's raw.

857
00:43:17,320 --> 00:43:19,855
You can't eat raw meringue.
Do you understand what you've done?

858
00:43:19,880 --> 00:43:21,415
Yeah, I understand what I've done.

859
00:43:21,440 --> 00:43:23,055
You can't serve that.
No.

860
00:43:23,080 --> 00:43:25,095
I haven't got a dessert to plate.

861
00:43:25,120 --> 00:43:26,295
I don't know what to do.

862
00:43:26,320 --> 00:43:28,575
Let me figure this out.
What's the plan?

863
00:43:28,600 --> 00:43:29,935
I could scrape it out.

864
00:43:29,960 --> 00:43:32,535
Get as much out as you possibly can

865
00:43:32,560 --> 00:43:34,255
and let's get a dessert up, OK?

866
00:43:45,560 --> 00:43:47,935
This has not gone to plan at all.

867
00:43:49,440 --> 00:43:50,815
Really sorry I'm late.

868
00:43:53,520 --> 00:43:56,615
I was supposed to make classic lemon
tart with a raspberry sorbet,

869
00:43:56,640 --> 00:43:58,575
hazelnut and fresh raspberries.

870
00:43:58,600 --> 00:43:59,935
I have had a few issues.

871
00:43:59,960 --> 00:44:02,775
Unfortunately, my Italian meringue
went flat, so I made a quick

872
00:44:02,800 --> 00:44:05,575
Chantilly just so you had a little
bit of something just to go with it.

873
00:44:05,600 --> 00:44:06,895
Well done, leuan.

874
00:44:12,040 --> 00:44:13,615
It looks OK.

875
00:44:13,640 --> 00:44:15,975
Hopefully it'll taste pretty good,
as well.

876
00:44:18,840 --> 00:44:21,535
The pastry is really, really good.

877
00:44:21,560 --> 00:44:25,655
Do not underestimate just how little
time they have in that kitchen.

878
00:44:25,680 --> 00:44:28,175
Pastry work really requires time.

879
00:44:28,200 --> 00:44:29,815
I think he's done a bang up job.

880
00:44:29,840 --> 00:44:32,735
The lemon curd has sharpness.
It's not too sweet.

881
00:44:32,760 --> 00:44:35,615
The sorbet works with it. By itself
it's fairly underwhelming, though.

882
00:44:35,640 --> 00:44:39,295
Ieuan clearly had a bit of a tough
time in there, but I think there's

883
00:44:39,320 --> 00:44:40,935
lovely balance about it.

884
00:44:40,960 --> 00:44:42,535
Each bit speaks to the other.

885
00:44:42,560 --> 00:44:45,295
I think he's done really,
really well.

886
00:44:45,320 --> 00:44:48,015
MARCUS: Three minutes from serving
and it looked like you didn't have

887
00:44:48,040 --> 00:44:50,255
a dessert to serve, but we've got a
beautiful lemon curd.

888
00:44:50,280 --> 00:44:52,055
We've got fantastically
whipped cream.

889
00:44:52,080 --> 00:44:54,255
That sable tart is delicious.

890
00:44:54,280 --> 00:44:56,575
But it's not the finish
that he wanted.

891
00:44:56,600 --> 00:44:58,695
It isn't. It isn't. It's rushed.

892
00:44:58,720 --> 00:45:00,415
HE EXHALES

893
00:45:00,440 --> 00:45:02,695
I so lost control on
the dessert. I don't know why.

894
00:45:02,720 --> 00:45:05,735
Pastry's my confidant, and
it's the one thing I messed up in.

895
00:45:05,760 --> 00:45:09,455
I think you take a risk doing
pastry in an hour and 15 minutes.

896
00:45:14,920 --> 00:45:18,015
Molly, you've got ten minutes
before your first course is served.

897
00:45:18,040 --> 00:45:20,775
Molly's starter,
pan-fried scallops, onion bhaji,

898
00:45:20,800 --> 00:45:24,095
curried cauliflower puree,
pickled raisins and a coriander oil.

899
00:45:24,120 --> 00:45:26,175
That's a lot of scallops.
How many are you serving?

900
00:45:26,200 --> 00:45:30,695
I was going to do one, but I don't
want the portions to be too small.

901
00:45:30,720 --> 00:45:33,095
Do you honestly cook these every
week for your love?

902
00:45:33,120 --> 00:45:35,215
She'd be lucky!

903
00:45:35,240 --> 00:45:39,215
I will be very impressed
if that onion bhaji

904
00:45:39,240 --> 00:45:42,415
is beautifully crisp
and perfectly flavoured.

905
00:45:42,440 --> 00:45:45,095
I like your leopard-skin plate.

906
00:45:45,120 --> 00:45:48,535
I like to see onion bhajis
and curry cauliflower puree.

907
00:45:48,560 --> 00:45:50,935
You're shaking like a leaf.
You're shaking, chef.

908
00:45:50,960 --> 00:45:53,455
I like moving away
from French classicism.

909
00:45:53,480 --> 00:45:55,135
Oh, Molly, I like this.

910
00:45:55,160 --> 00:45:56,415
That should be delicious.

911
00:45:56,440 --> 00:45:58,335
As long as, statement of obvious,

912
00:45:58,360 --> 00:46:00,895
she doesn't muck up the cooking
of the scallops.

913
00:46:00,920 --> 00:46:02,375
Happy with your scallops?

914
00:46:02,400 --> 00:46:03,615
I'm happy.

915
00:46:03,640 --> 00:46:04,655
All right.

916
00:46:08,400 --> 00:46:09,975
Hiya. You all right?

917
00:46:10,000 --> 00:46:11,895
Great stuff. Thank you.
You're welcome.

918
00:46:13,320 --> 00:46:17,895
Today, I've cooked for you
pan-fried scallops, onion bhaji,

919
00:46:17,920 --> 00:46:20,335
curried cauliflower puree,

920
00:46:20,360 --> 00:46:22,295
pickled golden raisins,

921
00:46:22,320 --> 00:46:25,215
micro coriander and a coriander oil.

922
00:46:25,240 --> 00:46:26,695
Please enjoy. Thank you.
Thank you.

923
00:46:26,720 --> 00:46:28,375
Thank you. Thanks, Molly.
Cheers.

924
00:46:34,200 --> 00:46:35,495
Oh, wow.

925
00:46:37,280 --> 00:46:39,295
Scallops, lovely, really lovely.

926
00:46:39,320 --> 00:46:43,375
But that bhaji, that's a real,
you know, wake up.

927
00:46:43,400 --> 00:46:45,855
It's really good.
There's lots of chilli in there.

928
00:46:45,880 --> 00:46:47,575
It's really kind of eye-widening.

929
00:46:47,600 --> 00:46:50,295
The cauliflower puree was rather
restrained, rather elegant.

930
00:46:50,320 --> 00:46:51,455
I like the pickled raisins.

931
00:46:51,480 --> 00:46:54,095
They give a little jolt of acidity.
Lovely.

932
00:46:54,120 --> 00:46:58,135
My God. The flavours that Molly's
been able to conjure,

933
00:46:58,160 --> 00:47:01,455
it's really full throttle,

934
00:47:01,480 --> 00:47:06,135
no holds barred in the most
fantastic, compelling way.

935
00:47:06,160 --> 00:47:08,455
Love the amount of spicing
in that bhaji.

936
00:47:08,480 --> 00:47:12,095
Love the amount of spicing in that
really smooth cauliflower puree.

937
00:47:12,120 --> 00:47:14,495
I like it. You've got sweet and sour
golden raisins,

938
00:47:14,520 --> 00:47:17,335
and the natural sweetness
of the scallop is fantastic.

939
00:47:17,360 --> 00:47:19,895
Who doesn't love
an onion bhaji? Mm.

940
00:47:19,920 --> 00:47:22,335
It's a bit hot, but it's delicious
nonetheless.

941
00:47:24,760 --> 00:47:28,135
Are you now on time for this
roast dinner?

942
00:47:28,160 --> 00:47:31,215
Yeah. Molly's main course is beef
tenderloin,

943
00:47:31,240 --> 00:47:33,215
beef dripping potato fondant,

944
00:47:33,240 --> 00:47:36,375
celeriac puree,
baby root vegetables.

945
00:47:36,400 --> 00:47:39,215
This is Sunday lunch in France.

946
00:47:40,240 --> 00:47:42,655
If the beef tenderloin is perfectly
cooked,

947
00:47:42,680 --> 00:47:44,455
well seasoned and rested,

948
00:47:44,480 --> 00:47:47,055
fundamentally,
we'll be pretty happy.

949
00:47:47,080 --> 00:47:48,375
Hey, how's that, chef?

950
00:47:48,400 --> 00:47:49,815
I'm really happy with it, yeah.

951
00:47:49,840 --> 00:47:51,175
How long's left, please?

952
00:47:51,200 --> 00:47:53,255
A couple of minutes, my friend.
Thank you.

953
00:47:53,280 --> 00:47:56,335
I'm looking at the beef
dripping potato fondant.

954
00:47:56,360 --> 00:47:58,015
Actually, that sounds really good.

955
00:47:58,040 --> 00:48:00,295
Have you stuck a knife or a fork in
the fondant?

956
00:48:00,320 --> 00:48:03,375
Yeah, I did a tester one.
Didn't doubt you for a minute.

957
00:48:04,560 --> 00:48:07,095
Molly, you're dressing this plate
via your picture, aren't you? Yeah.

958
00:48:07,120 --> 00:48:09,575
Spent a lot of time and looked
at a lot of dishes

959
00:48:09,600 --> 00:48:11,255
of yours as well, Marcus.

960
00:48:15,160 --> 00:48:17,015
Wow. Thanks very much.

961
00:48:17,040 --> 00:48:20,455
Today, I've cooked you a take
on a northern Sunday roast.

962
00:48:21,880 --> 00:48:24,055
So you've got a beef tenderloin,

963
00:48:24,080 --> 00:48:26,415
beef dripping potato fondant,

964
00:48:26,440 --> 00:48:28,455
baby turnip, baby leek,

965
00:48:28,480 --> 00:48:30,055
honey-glazed carrot,

966
00:48:30,080 --> 00:48:31,575
celeriac puree,

967
00:48:31,600 --> 00:48:33,855
and red wine and beef jus.

968
00:48:33,880 --> 00:48:35,695
Please enjoy. Thank you.
Thank you.

969
00:48:35,720 --> 00:48:37,295
Thank you.
Thank you very much.

970
00:48:41,920 --> 00:48:44,215
The beef is decently cooked,

971
00:48:44,240 --> 00:48:46,055
the fondant's got a nice colour
on it

972
00:48:46,080 --> 00:48:48,135
and it's lovely and fluffy.

973
00:48:48,160 --> 00:48:50,015
And there's that silky puree,

974
00:48:50,040 --> 00:48:53,175
gravy all over the top
with a proper gravy boat.

975
00:48:53,200 --> 00:48:54,695
These are all good things,

976
00:48:54,720 --> 00:48:58,695
but it is what it is and that isn't
especially memorable.

977
00:48:58,720 --> 00:49:00,695
The beef dripping potato fondant,

978
00:49:00,720 --> 00:49:02,815
instead of butter
going into the stock,

979
00:49:02,840 --> 00:49:04,255
there's lots of beef fat.

980
00:49:04,280 --> 00:49:05,935
Mmm. Delicious.

981
00:49:05,960 --> 00:49:07,255
Everything's beautifully cooked.

982
00:49:07,280 --> 00:49:08,535
We know Molly can cook.

983
00:49:08,560 --> 00:49:12,295
To have a Sunday lunch deconstructed
to this extent,

984
00:49:12,320 --> 00:49:15,175
it's a bit bonkers, really,
but it tastes wonderful.

985
00:49:16,880 --> 00:49:18,495
Beautiful pink beef.

986
00:49:18,520 --> 00:49:23,655
That puree is as smooth
as churned butter.

987
00:49:23,680 --> 00:49:26,575
It may look simple, but it
doesn't half taste good.

988
00:49:27,880 --> 00:49:31,255
I'm really happy with my cookery of
everything, you know.

989
00:49:31,280 --> 00:49:33,135
I do believe I've done enough, yeah.

990
00:49:37,560 --> 00:49:40,215
Lauren, you've got five minutes
to go. How are you doing?

991
00:49:40,240 --> 00:49:41,775
I'm good.
I can start plating.

992
00:49:41,800 --> 00:49:43,655
It doesn't half smell good around
here, though,

993
00:49:43,680 --> 00:49:44,855
I've got to say.
Thank you, Chef.

994
00:49:44,880 --> 00:49:48,055
Lauren's starter is tiger prawn
and chilli dumplings.

995
00:49:49,040 --> 00:49:52,095
The wrappers, the dough
has got to be bang-on.

996
00:49:52,120 --> 00:49:55,255
Lemongrass, chilli and lime broth.

997
00:49:55,280 --> 00:49:56,935
Beautifully clear.
Well done, Lauren.

998
00:49:56,960 --> 00:49:59,455
It sounds warming and fragrant.

999
00:50:00,440 --> 00:50:03,215
A spicy red pepper puree,
that does worry me.

1000
00:50:03,240 --> 00:50:06,055
I think we're moving across into
perhaps Spain.

1001
00:50:06,080 --> 00:50:07,815
It's beautiful, but you've got
a minute.

1002
00:50:07,840 --> 00:50:09,255
OK? Just a minute.

1003
00:50:09,280 --> 00:50:12,735
There needs to be a proper
chilli bash from this dish.

1004
00:50:12,760 --> 00:50:14,695
I want to go, "Ooh! Aha!"

1005
00:50:14,720 --> 00:50:16,535
And make noises that
are slightly peculiar.

1006
00:50:16,560 --> 00:50:18,175
Look at you!

1007
00:50:18,200 --> 00:50:19,535
Come on.

1008
00:50:23,040 --> 00:50:24,935
That is a very pretty dish.

1009
00:50:24,960 --> 00:50:25,975
Very elegant.

1010
00:50:28,040 --> 00:50:29,215
Thank you.

1011
00:50:30,600 --> 00:50:33,135
So you have a prawn
and chilli dumpling

1012
00:50:33,160 --> 00:50:37,215
with a lemongrass, chilli
and spring onion broth.

1013
00:50:37,240 --> 00:50:40,455
Lotus crisp with
a spicy red pepper puree

1014
00:50:40,480 --> 00:50:42,255
with coriander pearls.

1015
00:50:42,280 --> 00:50:43,655
Thank you. Thank you.
Thank you.

1016
00:50:43,680 --> 00:50:45,015
Thank you. Well done. Enjoy.

1017
00:50:48,760 --> 00:50:51,735
This is pure and clean
and the smells of it...

1018
00:50:51,760 --> 00:50:54,775
And look at the beauty of
that pastry.

1019
00:50:54,800 --> 00:50:56,655
These are professional dumplings.

1020
00:50:58,400 --> 00:50:59,735
That's definitely scotch bonnet.

1021
00:51:02,560 --> 00:51:07,855
The heat in that pool of broth hit
like a complete freight train.

1022
00:51:07,880 --> 00:51:10,215
The mushrooms steamed in there
are quite nice

1023
00:51:10,240 --> 00:51:12,815
and I love the lotus crisp.

1024
00:51:12,840 --> 00:51:15,895
I've never seen this heat or tasted
this heat on MasterChef.

1025
00:51:15,920 --> 00:51:17,095
A killer broth.

1026
00:51:17,120 --> 00:51:19,135
This is pure and clean.

1027
00:51:19,160 --> 00:51:21,575
And the dumplings are magnificent.

1028
00:51:21,600 --> 00:51:23,135
The dumplings are brilliantly made

1029
00:51:23,160 --> 00:51:25,815
and I wanted a whole basket
of those crackers.

1030
00:51:28,960 --> 00:51:30,375
Oh, whoa! Whoa!

1031
00:51:30,400 --> 00:51:32,335
Oh! Wow!

1032
00:51:32,360 --> 00:51:34,175
That broth is ferocious.

1033
00:51:34,200 --> 00:51:38,735
It starts off citrusy,
and it just finishes with fire.

1034
00:51:38,760 --> 00:51:42,015
The pearls of coriander
just bursting into your mouth.

1035
00:51:42,040 --> 00:51:43,615
The dumplings are beautifully made.

1036
00:51:43,640 --> 00:51:45,015
I love the little prawn filling.

1037
00:51:45,040 --> 00:51:47,255
That'll have certainly woken
the critics up.

1038
00:51:48,840 --> 00:51:50,415
Lauren's main course,

1039
00:51:50,440 --> 00:51:53,695
five-spiced roast duck breast
with blood orange sauce.

1040
00:51:53,720 --> 00:51:56,815
It's duck a I'orange with a couple
of other things,

1041
00:51:56,840 --> 00:51:58,815
and there's nothing
wrong with that.

1042
00:51:58,840 --> 00:52:00,855
My duck is still pink,
which is great.

1043
00:52:00,880 --> 00:52:04,295
I can't see why you'd have
a Scotch egg with duck a I'orange.

1044
00:52:04,320 --> 00:52:07,735
A good Scotch egg
should have runny yolk.

1045
00:52:07,760 --> 00:52:09,695
That's really hard to do
with a quail egg.

1046
00:52:11,480 --> 00:52:13,175
Well done with that egg.

1047
00:52:13,200 --> 00:52:14,415
Thank you, Chef.

1048
00:52:14,440 --> 00:52:16,735
I wanted it slightly runny
in the centre. I'm happy.

1049
00:52:16,760 --> 00:52:19,895
I've got my leeks
around my asparagus.

1050
00:52:23,120 --> 00:52:24,135
Very nice.

1051
00:52:25,640 --> 00:52:26,935
Good.

1052
00:52:26,960 --> 00:52:28,255
Right. Ready to go.

1053
00:52:32,000 --> 00:52:36,375
So, you have a Chinese five-spice
roast duck with a quail Scotch egg

1054
00:52:36,400 --> 00:52:38,855
made with duck and sausage meat,

1055
00:52:38,880 --> 00:52:40,935
a scorched Roscoff onion

1056
00:52:40,960 --> 00:52:45,135
and a bouquet of asparagus
with a blood orange sauce.

1057
00:52:45,160 --> 00:52:46,375
Thanks, Lauren.

1058
00:52:54,040 --> 00:52:56,055
What matters here is the duck
and the sauce.

1059
00:52:56,080 --> 00:52:59,295
The duck breast itself
has been very well cooked.

1060
00:52:59,320 --> 00:53:02,895
The sauce is just a little
underpowered.

1061
00:53:02,920 --> 00:53:05,775
Beautifully cooked duck,
there's good technical skill,

1062
00:53:05,800 --> 00:53:08,095
but you can be a bit heavy
on the five-spice.

1063
00:53:08,120 --> 00:53:10,775
I've got a tiny, tiny whisper
and I wanted a big shout.

1064
00:53:10,800 --> 00:53:16,935
I loved that intense, gooey,
sticky, caramelised Roscoff onion.

1065
00:53:16,960 --> 00:53:19,855
The Scotch egg, perfectly lovely.

1066
00:53:19,880 --> 00:53:22,095
I mean, she"s onto a winner.

1067
00:53:23,640 --> 00:53:26,055
I think she's done a really good job
with the Scotch eqgg,

1068
00:53:26,080 --> 00:53:28,935
because the quail's egg is nice
and soft in the centre.

1069
00:53:28,960 --> 00:53:31,775
The sauce, I love
the blood orange flavour,

1070
00:53:31,800 --> 00:53:33,935
but it's too watery.

1071
00:53:36,200 --> 00:53:37,455
It was intense.

1072
00:53:38,520 --> 00:53:40,015
But I got my dishes out.

1073
00:53:41,600 --> 00:53:43,815
It's just a waiting game now.
I've done what I could.

1074
00:53:43,840 --> 00:53:46,535
I've done what I set out to do,
so I just wait.

1075
00:53:52,960 --> 00:53:55,615
Critics always bring some pressure
into the MasterChef kitchen.

1076
00:53:55,640 --> 00:53:57,255
We've got a lot to discuss.

1077
00:53:59,440 --> 00:54:01,775
One of them leaves the competition.

1078
00:54:01,800 --> 00:54:03,135
No two ways about it,

1079
00:54:03,160 --> 00:54:05,655
James delivered
two sensational plates.

1080
00:54:05,680 --> 00:54:07,615
Our critics loved him.
We loved him.

1081
00:54:07,640 --> 00:54:09,295
Without a doubt, cook of the day.

1082
00:54:09,320 --> 00:54:11,175
Mate, he was just on fire.

1083
00:54:11,200 --> 00:54:13,215
James is going through
to knockout week.

1084
00:54:13,240 --> 00:54:14,375
He most certainly is.

1085
00:54:14,400 --> 00:54:16,855
I'll tell you who else
I thought did really well today

1086
00:54:16,880 --> 00:54:18,215
and that was Molly.

1087
00:54:18,240 --> 00:54:21,535
Scallops beautifully cooked
on an onion bhaji

1088
00:54:21,560 --> 00:54:23,135
that the critics just loved.

1089
00:54:23,160 --> 00:54:24,895
Fabulous starter from Molly.

1090
00:54:24,920 --> 00:54:26,455
Really enjoyed eating that.

1091
00:54:26,480 --> 00:54:27,815
Molly, for a main course,

1092
00:54:27,840 --> 00:54:32,775
wanted to give us her much-loved
family Sunday roast beef.

1093
00:54:32,800 --> 00:54:36,615
But the critics weren't as in love
with it as we were in here.

1094
00:54:36,640 --> 00:54:38,615
There was no bells and whistles
on the main course,

1095
00:54:38,640 --> 00:54:40,215
but it didn't half taste good.

1096
00:54:40,240 --> 00:54:42,175
If she wants
to make her family proud,

1097
00:54:42,200 --> 00:54:43,455
she's just done it.

1098
00:54:43,480 --> 00:54:49,135
That means we have to make
a decision between leuan and Lauren.

1099
00:54:49,160 --> 00:54:53,975
Lauren gave us wonton wrappers
with prawn dumpling inside.

1100
00:54:54,000 --> 00:54:57,295
Enjoyable for the customer
that loves hot broth.

1101
00:54:57,320 --> 00:54:58,975
We all enjoyed it.

1102
00:54:59,000 --> 00:55:00,575
Lauren's main course,

1103
00:55:00,600 --> 00:55:03,015
I was OK with the cookery
of my duck breast.

1104
00:55:03,040 --> 00:55:05,095
Sauce could have had a bit more
body to it.

1105
00:55:05,120 --> 00:55:06,975
There were some very interesting
high notes there,

1106
00:55:07,000 --> 00:55:08,735
but she does
need to work on detail.

1107
00:55:08,760 --> 00:55:12,095
You could say that leuan's
main course was slightly confused.

1108
00:55:12,120 --> 00:55:15,775
I had a bit of an issue with
the cookery of my pigeon breast.

1109
00:55:15,800 --> 00:55:18,335
It was a little too rare for me.

1110
00:55:18,360 --> 00:55:21,215
Now, look, you and I were fully
aware of the chaos

1111
00:55:21,240 --> 00:55:23,095
that was going on
with leuan's dessert.

1112
00:55:24,120 --> 00:55:25,975
It was rushed and was panicked
at the end,

1113
00:55:26,000 --> 00:55:27,615
and it was a struggle for him.

1114
00:55:29,240 --> 00:55:31,015
If I was going to be
completely honest,

1115
00:55:31,040 --> 00:55:33,335
I'd be lucky if I got through,

1116
00:55:33,360 --> 00:55:36,415
because it's the small mistakes
that make the difference.

1117
00:55:36,440 --> 00:55:38,735
And I didn't make a small mistake,

1118
00:55:38,760 --> 00:55:40,255
I made a big mistake.

1119
00:55:42,320 --> 00:55:44,415
I'm hoping I've done enough.

1120
00:55:44,440 --> 00:55:46,575
A place in knockout week
would be everything.

1121
00:55:46,600 --> 00:55:49,295
Even just, like, thinking of it
is just making me happy.

1122
00:55:49,320 --> 00:55:50,735
Yeah, it would be amazing.

1123
00:56:01,800 --> 00:56:04,095
You all rose to the challenge.

1124
00:56:04,120 --> 00:56:07,535
Some great cookery and some
very, very good dishes.

1125
00:56:07,560 --> 00:56:10,375
We can see how much it meant to you.

1126
00:56:10,400 --> 00:56:13,655
But one of you is, of course,
leaving the competition.

1127
00:56:15,400 --> 00:56:17,415
The chef leaving...

1128
00:56:20,520 --> 00:56:22,175
...leuan.

1129
00:56:22,200 --> 00:56:24,535
Thank you very much.

1130
00:56:24,560 --> 00:56:25,735
You've had a good competition.

1131
00:56:25,760 --> 00:56:27,335
You've done really well to get
this far.

1132
00:56:27,360 --> 00:56:28,655
It wasn't your day today.

1133
00:56:28,680 --> 00:56:30,015
I'm sorry to see you go.

1134
00:56:30,040 --> 00:56:31,855
Have a nice day.
Good luck, guys.

1135
00:56:33,000 --> 00:56:35,455
I think it sucks
to have to go out at this stage.

1136
00:56:37,640 --> 00:56:40,535
But I didn't perform under
the pressure that was given to me

1137
00:56:40,560 --> 00:56:42,775
in the last ten, 15 minutes,

1138
00:56:42,800 --> 00:56:46,295
and there was three better chefs
in there on the day.

1139
00:56:46,320 --> 00:56:47,615
Well done, all three of you.

1140
00:56:47,640 --> 00:56:49,535
You know what this means?

1141
00:56:49,560 --> 00:56:51,335
You're part of the final 12.

1142
00:56:51,360 --> 00:56:52,575
Wahey! Well done.

1143
00:56:52,600 --> 00:56:54,135
Come on.

1144
00:56:54,160 --> 00:56:55,495
I'm super happy.

1145
00:56:55,520 --> 00:56:57,735
It's an amazing feeling.

1146
00:56:57,760 --> 00:56:58,855
It means a lot.

1147
00:56:59,840 --> 00:57:01,255
Getting to this point is huge.

1148
00:57:01,280 --> 00:57:04,055
It's a really nice bit of confidence
as well to know that people

1149
00:57:04,080 --> 00:57:06,335
like your food as much as you do.

1150
00:57:06,360 --> 00:57:09,735
This is, like, the biggest thing
that's ever happened to me.

1151
00:57:09,760 --> 00:57:11,855
Oh, my, my. Wow.

1152
00:57:11,880 --> 00:57:12,935
Wow, wow.

1153
00:57:12,960 --> 00:57:15,415
I can't wait to tell everyone
back home.

1154
00:57:15,440 --> 00:57:16,975
Leeds will be rocking!

1155
00:57:18,600 --> 00:57:19,695
Next time...

1156
00:57:21,000 --> 00:57:23,655
...four new hopefuls

1157
00:57:23,680 --> 00:57:27,935
battle it out for their place
in the quarterfinal.

1158
00:57:27,960 --> 00:57:29,575
Just calm down!

1159
00:57:32,240 --> 00:57:34,095
How far off is that cooked?
Not close.

1160
00:57:35,120 --> 00:57:37,495
Mmm!

1161
00:57:37,520 --> 00:57:39,575
You've got it spot-on.

1162
00:57:39,600 --> 00:57:41,975
I'm finding that
an absolute delight.