1
00:00:03,840 --> 00:00:05,735
From across the UK...

2
00:00:07,600 --> 00:00:10,535
...32 up-and-coming chefs...

3
00:00:11,640 --> 00:00:17,415
...are putting their reputations
on the line in a battle to become

4
00:00:17,440 --> 00:00:20,375
Professional MasterChef champion.

5
00:00:21,880 --> 00:00:24,935
Tonight, four new hopefuls compete

6
00:00:24,960 --> 00:00:28,975
to impress
MasterChef judge Gregg Wallace,

7
00:00:29,000 --> 00:00:31,535
renowned chef Monica Galetti

8
00:00:31,560 --> 00:00:35,535
and Michelin-starred Marcus Wareing.

9
00:00:38,040 --> 00:00:40,855
I didn't come here all the way
from the Isle of Skye to go

10
00:00:40,880 --> 00:00:42,775
straight back home.

11
00:00:42,800 --> 00:00:47,135
I'm very competitive.
I don't like losing.

12
00:00:48,720 --> 00:00:52,975
I spend a lot of time preparing
myself mentally, physically.

13
00:00:54,160 --> 00:00:57,935
I'm feeling good. I'm ready to go
to the competition and smash it.

14
00:01:00,160 --> 00:01:02,295
I want fireworks in this kitchen.

15
00:01:02,320 --> 00:01:04,015
I want a battle.

16
00:01:04,040 --> 00:01:07,775
I can't wait to see what talent is
waiting outside this kitchen door.

17
00:01:14,120 --> 00:01:16,735
Do you know we're halfway through?
We've seen 16 chefs,

18
00:01:16,760 --> 00:01:18,175
we've got 16 more to see.

19
00:01:18,200 --> 00:01:20,655
Four of them are waiting right now
to do the Skills Test.

20
00:01:20,680 --> 00:01:23,775
First up, Monica, your Skills Test.
What is it, please?

21
00:01:23,800 --> 00:01:27,415
Gregg, I would like our chefs
to prepare and cook us a piece

22
00:01:27,440 --> 00:01:31,215
of this pork loin,
served with a Bramley apple puree

23
00:01:31,240 --> 00:01:34,015
with a charred baby gem
and a cognac sauce.

24
00:01:34,040 --> 00:01:37,375
Very nice. I'm partial
to a pork loin, me, Chef.

25
00:01:37,400 --> 00:01:39,175
So 20 minutes. Go on, Chef.

26
00:01:40,600 --> 00:01:43,175
First thing I want to do
is prepare the pork.

27
00:01:43,200 --> 00:01:44,695
You've just got a try and bone

28
00:01:44,720 --> 00:01:46,535
along the back,
so all they have to do

29
00:01:46,560 --> 00:01:51,615
is follow the natural joint
along the bone.

30
00:01:51,640 --> 00:01:53,015
MARCUS: Butcher skills,

31
00:01:53,040 --> 00:01:56,015
there's not a great deal of work
there to do, but there's enough

32
00:01:56,040 --> 00:01:59,455
to show us what type of chef
we've got in front of us.

33
00:01:59,480 --> 00:02:01,375
I think the most important thing

34
00:02:01,400 --> 00:02:03,975
is you don't need to throw the rind
away cos it's crackling.

35
00:02:04,000 --> 00:02:06,055
You don't need to throw away
the trimmings

36
00:02:06,080 --> 00:02:08,175
because they can be confited and
used for canapes.

37
00:02:08,200 --> 00:02:10,535
Nothing of the pig you can't eat.

38
00:02:10,560 --> 00:02:13,735
So I want a nice piece
of the loin there.

39
00:02:13,760 --> 00:02:16,855
It doesn't matter to you
how thick or thin they cut it?

40
00:02:16,880 --> 00:02:19,015
It's completely up to our chefs.

41
00:02:19,040 --> 00:02:23,135
The thicker it is, the longer
it's going to take to cook.

42
00:02:23,160 --> 00:02:25,375
Hot pan, some oil.

43
00:02:25,400 --> 00:02:27,935
I want to sear the fat.

44
00:02:27,960 --> 00:02:29,695
To crisp it up?

45
00:02:29,720 --> 00:02:32,335
It's rendering the fat down.

46
00:02:32,360 --> 00:02:35,815
If you don't, all you're going to
get is just white fat on there,

47
00:02:35,840 --> 00:02:37,455
it's not going to cook properly.

48
00:02:39,320 --> 00:02:42,695
I've seared my pork all over,
and then I'll add a bit of garlic

49
00:02:42,720 --> 00:02:45,415
into the pan, some butter as well.

50
00:02:45,440 --> 00:02:47,055
Lovely, lovely, lovely.

51
00:02:47,080 --> 00:02:50,695
So, colour not just on the fat,
then, colour on both sides?

52
00:02:50,720 --> 00:02:52,255
All over. All over.

53
00:02:52,280 --> 00:02:55,055
You have to be very careful on the
sides, cos there's no fat on it,

54
00:02:55,080 --> 00:02:56,895
it can dry out pretty quickly.

55
00:02:56,920 --> 00:02:58,495
There's nothing to protect it.

56
00:02:58,520 --> 00:03:00,455
Right, so that's in the oven.

57
00:03:00,480 --> 00:03:02,695
it'll take about four or five
minutes.

58
00:03:02,720 --> 00:03:06,295
But what I want to do is to cook it
and use the juices in the pan

59
00:03:06,320 --> 00:03:09,175
for my sauce and also for my gem
lettuce.

60
00:03:13,040 --> 00:03:14,695
What's the caramel for, please?

61
00:03:14,720 --> 00:03:19,455
I'm making an apple puree,
but I'm using Bramley apple.

62
00:03:19,480 --> 00:03:21,215
Great cooking apple,

63
00:03:21,240 --> 00:03:23,375
but it's very sour, as you know.

64
00:03:23,400 --> 00:03:25,895
So what I'm going to do is
I'm going to make a caramel

65
00:03:25,920 --> 00:03:29,375
and then add the apples into that,
cook it down in the caramel,

66
00:03:29,400 --> 00:03:32,415
and then add some cognac to it
and then blend it up.

67
00:03:35,360 --> 00:03:37,135
The idea of caramelising it

68
00:03:37,160 --> 00:03:39,615
just gives it a sort
of a molasses flavour as well,

69
00:03:39,640 --> 00:03:42,295
so it's taking the flavour up
another notch.

70
00:03:42,320 --> 00:03:44,935
So there's not too much liquid
in there. Oh, yeah!

71
00:03:44,960 --> 00:03:47,695
That's surprised me. But it's got
the caramel flavour.

72
00:03:57,720 --> 00:03:59,895
Pork's come out of the oven.

73
00:03:59,920 --> 00:04:02,175
Still got a bit of bounce to it,
you can feel it,

74
00:04:02,200 --> 00:04:05,615
but it's going to continue
to cook as it's resting.

75
00:04:05,640 --> 00:04:07,735
So you're using the same pan

76
00:04:07,760 --> 00:04:09,655
with all those lovely pork juices

77
00:04:09,680 --> 00:04:11,575
and that pork fat rendered down,

78
00:04:11,600 --> 00:04:13,695
adding that flavour into the lovely

79
00:04:13,720 --> 00:04:15,375
little gem lettuce there.

80
00:04:15,400 --> 00:04:17,015
So I've taken the gem out,

81
00:04:17,040 --> 00:04:20,015
and I'm going to start off
my cognac sauce.

82
00:04:20,040 --> 00:04:24,015
And I've just added some cognac into
the pan, just to release

83
00:04:24,040 --> 00:04:28,375
all the flavour that's been left
in that pan. Yummy!

84
00:04:28,400 --> 00:04:30,375
I'm adding some reduced stock

85
00:04:30,400 --> 00:04:32,455
to it, and then just slowly adding

86
00:04:32,480 --> 00:04:34,415
the butter and let it emulsify

87
00:04:34,440 --> 00:04:36,535
just by shaking the pan gently.

88
00:04:36,560 --> 00:04:39,935
To use all the pan juices and all
the flavours of the ingredients

89
00:04:39,960 --> 00:04:41,975
that have gone before is always

90
00:04:42,000 --> 00:04:43,615
a lovely way of doing it,

91
00:04:43,640 --> 00:04:46,775
so the flavour's just continuously
running through the dish.

92
00:04:46,800 --> 00:04:50,255
I'm just going to finish it
with a touch of creme fraiche.

93
00:04:55,000 --> 00:04:56,295
SHE SUCKS TEETH

94
00:04:56,320 --> 00:04:58,415
You're happy with that sauce,
aren't you?

95
00:04:58,440 --> 00:05:00,175
I AM happy with the sauce.

96
00:05:00,200 --> 00:05:02,575
And now we're ready to plate.

97
00:05:04,640 --> 00:05:06,375
Oh...!

98
00:05:09,840 --> 00:05:11,615
well, | say.

99
00:05:11,640 --> 00:05:14,255
Here we have it, my pork

100
00:05:14,280 --> 00:05:16,775
with apple puree, charred baby gem

101
00:05:16,800 --> 00:05:18,735
and cognac sauce.

102
00:05:18,760 --> 00:05:20,415
Absolutely fabulous.

103
00:05:20,440 --> 00:05:23,175
Bit of old-fashioned cookery there,
I would say.

104
00:05:23,200 --> 00:05:26,575
It's something our chefs should have
done, but it's the detail,

105
00:05:26,600 --> 00:05:30,255
it's the love and care that you put
in every element of it

106
00:05:30,280 --> 00:05:31,775
which I think counts. I really want

107
00:05:31,800 --> 00:05:33,695
to see what the chefs can do with
this as well,

108
00:05:33,720 --> 00:05:36,135
because I'm more than happy to eat
this a number of times.

109
00:05:36,160 --> 00:05:37,575
HE CHUCKLES

110
00:05:37,600 --> 00:05:40,375
Marcus, you are going to watch
the chefs perform from the back room

111
00:05:40,400 --> 00:05:42,695
on the monitor. I will. we'll see
you back

112
00:05:42,720 --> 00:05:44,815
here for notes and tastings,
of course.

113
00:05:47,000 --> 00:05:49,575
Let's get our chefs in.
I want to see them perform well.

114
00:05:49,600 --> 00:05:52,215
No negativity here,
pozzy vibes, pozzy vibes.

115
00:05:52,240 --> 00:05:54,015
CHANTS: Ah!

116
00:05:57,040 --> 00:06:00,135
NARRATOR: First to tackle
Monica's Skills Test

117
00:06:00,160 --> 00:06:02,455
is 32-year-old chef patron Verity,

118
00:06:02,480 --> 00:06:04,815
who runs a catering business
with her wife

119
00:06:04,840 --> 00:06:06,735
in the Scottish Highlands.

120
00:06:08,280 --> 00:06:11,295
I'm very inspired by the landscape
that I'm in.

121
00:06:11,320 --> 00:06:14,615
Produce is fantastic. And then

122
00:06:14,640 --> 00:06:17,415
there's also the wild larder
side of things as well,

123
00:06:17,440 --> 00:06:20,975
so we're getting wild garlic,
mushrooms, and all of it super-fresh

124
00:06:21,000 --> 00:06:22,695
and amazing here.

125
00:06:22,720 --> 00:06:26,255
So one day I might be out foraging
and prepping for a dinner,

126
00:06:26,280 --> 00:06:30,375
the other day I might be packing up
my van and then serving people

127
00:06:30,400 --> 00:06:31,935
a nine-course tasting menu.

128
00:06:33,640 --> 00:06:35,055
The Skills Test,

129
00:06:35,080 --> 00:06:38,775
I'm not going to know every single
recipe, so all I need to do is take

130
00:06:38,800 --> 00:06:41,655
a deep breath...
SHE CHUCKLES

131
00:06:41,680 --> 00:06:44,415
...and calmly move my way
through whatever comes my way.

132
00:06:45,880 --> 00:06:47,815
Verity, welcome to MasterChef.

133
00:06:47,840 --> 00:06:49,655
Thank you. Relax as best you can.

134
00:06:49,680 --> 00:06:53,135
This Skills Test was set by Monica.

135
00:06:53,160 --> 00:06:55,015
So, Verity, I would like

136
00:06:55,040 --> 00:06:58,135
you to remove a portion of the pork
loin and cook it

137
00:06:58,160 --> 00:07:02,495
served with an apple pie,
charred baby gem and a cognac sauce.

138
00:07:02,520 --> 00:07:05,415
Great. You have 20 minutes,
off you go.

139
00:07:07,240 --> 00:07:10,335
So I want to take the loin out here.

140
00:07:10,360 --> 00:07:12,095
So she's removing the bone,

141
00:07:12,120 --> 00:07:13,935
which is a good start.

142
00:07:13,960 --> 00:07:16,335
So for me, the loin is this lovely

143
00:07:16,360 --> 00:07:19,175
bit in the centre.

144
00:07:19,200 --> 00:07:22,335
You can leave some of the fat on,
but the way she's cut

145
00:07:22,360 --> 00:07:23,935
that, it's fine.

146
00:07:23,960 --> 00:07:25,375
She's made that look easy.

147
00:07:25,400 --> 00:07:27,935
I'm going to get my pork on first,

148
00:07:27,960 --> 00:07:30,215
and I'm going to render down some

149
00:07:30,240 --> 00:07:31,735
of that fat in there.

150
00:07:31,760 --> 00:07:33,735
That's a great idea. If I was her,

151
00:07:33,760 --> 00:07:35,295
I'd get that pork in now.

152
00:07:36,400 --> 00:07:38,175
Ah! She must have heard me!

153
00:07:38,200 --> 00:07:40,655
And I'd push the pork into the fat

154
00:07:40,680 --> 00:07:42,855
just to give it a bit of protection.

155
00:07:42,880 --> 00:07:44,575
There we go.

156
00:07:44,600 --> 00:07:46,695
She IS listening to me!

157
00:07:46,720 --> 00:07:49,135
What's the plan for your apple puree

158
00:07:49,160 --> 00:07:51,615
now that your pork loin is on,
Verity?

159
00:07:51,640 --> 00:07:55,415
I'm just going to sweat down
the apples with some butter,

160
00:07:55,440 --> 00:07:57,375
a little, tiny bit of salt,

161
00:07:57,400 --> 00:07:59,295
Sugar? Just puree that down.

162
00:07:59,320 --> 00:08:02,175
Sugar? If it needs a bit of sugar,
I'll add it.

163
00:08:04,080 --> 00:08:05,735
That pork's beautifully caramelised.

164
00:08:05,760 --> 00:08:07,695
Nicely coloured.

165
00:08:07,720 --> 00:08:09,695
In the oven.

166
00:08:12,040 --> 00:08:16,095
So, halfway, you've browned your
pork, it's now in the oven. Yep.

167
00:08:16,120 --> 00:08:19,775
We're going to move on
to the cognac sauce.

168
00:08:19,800 --> 00:08:21,255
She's put the pan on the back.

169
00:08:21,280 --> 00:08:23,855
That's the pan you need to make
that cognac sauce.

170
00:08:23,880 --> 00:08:27,215
What I'm going to do is use some
of the pork trim just to get a bit

171
00:08:27,240 --> 00:08:29,455
of colour and flavour in the pan.

172
00:08:29,480 --> 00:08:33,135
You're got a pan there already with
your flavour in.

173
00:08:33,160 --> 00:08:35,655
Did you always plan to be a chef,
Verity?

174
00:08:35,680 --> 00:08:39,935
No, I originally studied guitar
building in college.

175
00:08:39,960 --> 00:08:42,135
Guitar building?! Yeah.

176
00:08:42,160 --> 00:08:45,695
Too many strings attached,
or didn't strike a chord?!

177
00:08:45,720 --> 00:08:47,655
Oh, my God!

178
00:08:47,680 --> 00:08:52,495
So it takes nine months
to build a guitar,

179
00:08:52,520 --> 00:08:56,615
whereas cooking food, it hopefully
takes 20 minutes.

180
00:09:01,960 --> 00:09:04,535
She put a little bit of butter
into the apple.

181
00:09:04,560 --> 00:09:06,895
These apples are nice and soft now.

182
00:09:06,920 --> 00:09:09,615
I'd prefer her to just put a drop
of sugar into those apples

183
00:09:09,640 --> 00:09:12,535
cos it's going to be
incredibly tart.

184
00:09:15,600 --> 00:09:17,975
Nicely seared baby gem lettuce.

185
00:09:18,000 --> 00:09:21,415
You've got just over two minutes
to finish this off, please.

186
00:09:21,440 --> 00:09:24,335
Wow, that time goes fast,
doesn't it? Mm. Mm.

187
00:09:26,200 --> 00:09:28,495
Pork should have come out a bit
earlier,

188
00:09:28,520 --> 00:09:30,415
it's not having much time to rest.

189
00:09:30,440 --> 00:09:32,655
It looks nice, though.

190
00:09:32,680 --> 00:09:34,455
What did you just drop
in your sauce there?

191
00:09:34,480 --> 00:09:37,175
Some of this creme fraiche
into the sauce.

192
00:09:38,400 --> 00:09:41,175
Right now she needs
to start dressing.

193
00:09:44,920 --> 00:09:47,175
Done?

194
00:09:47,200 --> 00:09:50,655
Done. Right, just in the nick
of time.

195
00:09:52,640 --> 00:09:54,095
Let's go and taste it.

196
00:09:59,520 --> 00:10:01,815
How are you, Verity? Very good.
How are you, Marcus?

197
00:10:01,840 --> 00:10:03,175
Good, good, good.

198
00:10:14,200 --> 00:10:16,895
Verity, good start
with your butchery skills.

199
00:10:16,920 --> 00:10:19,895
Removed the loin, trimmed
off all the fat.

200
00:10:19,920 --> 00:10:21,935
It's also nice to keep some
of the fat there.

201
00:10:21,960 --> 00:10:25,695
However, I really like that you took
some of that to cook the pork in.

202
00:10:25,720 --> 00:10:28,535
You've made a sauce, you used
some of the pork trim,

203
00:10:28,560 --> 00:10:31,135
but you had a great pan there
that had so much flavour

204
00:10:31,160 --> 00:10:33,935
in it from the cooking of the pork
that you could have used.

205
00:10:33,960 --> 00:10:38,295
I'm curious to see what the next
round is with your signature dishes.

206
00:10:39,480 --> 00:10:42,095
All the processes you did
beautifully well.

207
00:10:42,120 --> 00:10:45,575
I feel that the pork could have done
with just a little bit more resting.

208
00:10:45,600 --> 00:10:47,335
The apple puree's very tart.

209
00:10:47,360 --> 00:10:49,575
I think there's more to come
from you, though,

210
00:10:49,600 --> 00:10:50,735
because you've got skill,

211
00:10:50,760 --> 00:10:53,375
I can see that. It was a good watch.
Well done.

212
00:10:53,400 --> 00:10:56,495
You know, Verity, let me tell you,
that is not a bad start

213
00:10:56,520 --> 00:10:59,215
to the competition,
that is not a bad Skills Test.

214
00:10:59,240 --> 00:11:01,535
You got it all done
and you clearly know the processes.

215
00:11:01,560 --> 00:11:05,015
Well done.
See you in the next round.

216
00:11:09,920 --> 00:11:14,935
I'm pretty relieved that that's
finished. It went OK.

217
00:11:14,960 --> 00:11:19,455
There was some things that I didn't
get right and other things

218
00:11:19,480 --> 00:11:21,815
I did, and I'm all right with it.

219
00:11:26,080 --> 00:11:27,615
Hey. Hey, guys.

220
00:11:27,640 --> 00:11:30,175
Next in is Ukrainian-born
sous-chef, Dimi,

221
00:11:30,200 --> 00:11:31,655
who ran his own cleaning

222
00:11:31,680 --> 00:11:35,015
business before deciding on a career
in cooking five years ago.

223
00:11:37,440 --> 00:11:39,815
From my childhood, my mum,
she told me that,

224
00:11:39,840 --> 00:11:42,135
"You will be a chef,
you are talented."

225
00:11:42,160 --> 00:11:45,375
I said, like, "No, I want
to have my own business,

226
00:11:45,400 --> 00:11:47,095
"be a big boss."

227
00:11:47,120 --> 00:11:49,975
At some point, I decided
that maybe my mum was right.

228
00:11:50,000 --> 00:11:51,655
Yeah, I just changed everything.

229
00:11:51,680 --> 00:11:54,735
I start from education,
and I became a chef.

230
00:11:54,760 --> 00:11:57,095
When I'm cooking,
I just feel happiness,

231
00:11:57,120 --> 00:11:59,295
I just feel that I'm doing
what I SHOULD do.

232
00:12:00,680 --> 00:12:05,015
One year ago, I start thinking,
OK, I feel that I can smash it

233
00:12:05,040 --> 00:12:07,175
and I can win the show.

234
00:12:07,200 --> 00:12:09,335
So this is the goal for me now.

235
00:12:11,680 --> 00:12:14,135
Dimi, are you ready?

236
00:12:14,160 --> 00:12:16,735
Erm...
HE LAUGHS

237
00:12:16,760 --> 00:12:19,615
...I don't know.
Maybe ten more seconds, please.

238
00:12:21,440 --> 00:12:23,295
He does look a bit terrified,
I must say.

239
00:12:23,320 --> 00:12:25,935
Dimi, you've got this.
Just relax, OK? Deep breath.

240
00:12:25,960 --> 00:12:27,855
20 minutes, Dimi?

241
00:12:27,880 --> 00:12:29,175
Yeah. Off you go.

242
00:12:31,720 --> 00:12:35,415
Where are you from?
I'm from Ukraine originally. OK.

243
00:12:35,440 --> 00:12:38,615
I moved to London two years ago,
and I met my wife.

244
00:12:38,640 --> 00:12:40,415
She was living in London.

245
00:12:40,440 --> 00:12:43,695
I decided that I need to be
with her.

246
00:12:46,080 --> 00:12:48,215
It's just a bit rough,
the way he's doing that.

247
00:12:48,240 --> 00:12:49,975
He's cut right into the meat, look.

248
00:12:52,880 --> 00:12:55,375
What sort of kitchen
are you working in now?

249
00:12:55,400 --> 00:12:58,015
Now I'm working in
an Indian-inspired restaurant.

250
00:12:58,040 --> 00:13:01,375
Indian? It's quite interesting
to learn more about spices.

251
00:13:03,000 --> 00:13:05,775
He's got his apples going
into the little pan.

252
00:13:05,800 --> 00:13:07,455
A splash of water.

253
00:13:07,480 --> 00:13:09,175
You don't need too much water.

254
00:13:09,200 --> 00:13:11,215
Oh, it looks a little bit too much.

255
00:13:11,240 --> 00:13:13,335
Be nice if he puts a bit of sugar
in there.

256
00:13:13,360 --> 00:13:14,975
He's put some sage into the apple.

257
00:13:15,000 --> 00:13:16,895
That's nice!
Are you feeling better?

258
00:13:16,920 --> 00:13:19,095
How's your nerves? Yeah, now better.

259
00:13:19,120 --> 00:13:20,935
Got a nice colour on the pork.

260
00:13:20,960 --> 00:13:23,535
I really hope he doesn't
overcook it, though.

261
00:13:23,560 --> 00:13:25,535
It's not a thick piece,
So you can get away

262
00:13:25,560 --> 00:13:27,175
with it just by pan-frying it.

263
00:13:27,200 --> 00:13:30,455
It's going OK. You're halfway.
You've got ten minutes left.

264
00:13:30,480 --> 00:13:33,615
He's taken the pork out,
that's good. In the oven.

265
00:13:33,640 --> 00:13:36,695
No, no, no, no, it doesn't need
to go in the oven.

266
00:13:36,720 --> 00:13:38,335
It's cooked.

267
00:13:38,360 --> 00:13:40,175
That's going to overcook.

268
00:13:41,680 --> 00:13:44,015
So, Dimi, what's going on
with your sauce?

269
00:13:44,040 --> 00:13:47,655
A reduced cognac with some stock,

270
00:13:47,680 --> 00:13:49,775
and we're going to put butter in.

271
00:13:49,800 --> 00:13:52,495
Add some mustard, maybe.

272
00:13:53,600 --> 00:13:56,215
And you need to cook
your gem lettuce.

273
00:13:56,240 --> 00:13:58,495
What's the word in Ukraine
for lettuce?

274
00:13:58,520 --> 00:14:01,255
Erm, lettuce!

275
00:14:01,280 --> 00:14:02,615
We call it lettuce!

276
00:14:04,760 --> 00:14:06,735
Dimi, you've got five minutes left.

277
00:14:09,880 --> 00:14:12,695
That's interesting, he's putting
the sugar in at the end.

278
00:14:12,720 --> 00:14:14,975
He'd have been better
cooking the sugar.

279
00:14:19,320 --> 00:14:20,535
It's a bit wet.

280
00:14:22,040 --> 00:14:23,655
Whoa!

281
00:14:23,680 --> 00:14:26,375
Dimi, you're going to have to think
about plating up soon. Yep.

282
00:14:26,400 --> 00:14:28,055
How is it, Dimi?

283
00:14:28,080 --> 00:14:29,975
Erm, maybe a bit overcooked.

284
00:14:31,840 --> 00:14:35,855
Right, sauce on, and then that's it,
we're out of time.

285
00:14:35,880 --> 00:14:38,015
All done. Well done. Well done.

286
00:14:38,040 --> 00:14:39,935
Whew! Whoa!

287
00:14:45,360 --> 00:14:47,535
You looked very relieved
when that was over.

288
00:14:59,880 --> 00:15:03,175
Dimi, the butchery was a bit
of concern, the way

289
00:15:03,200 --> 00:15:05,375
that you were trying to remove
the fat.

290
00:15:05,400 --> 00:15:06,895
You were very tense.

291
00:15:06,920 --> 00:15:08,615
The cooking of the pork,

292
00:15:08,640 --> 00:15:12,055
the piece I had was lovely,
but do remember to gently render

293
00:15:12,080 --> 00:15:13,855
that fat down.

294
00:15:13,880 --> 00:15:16,695
The sauce-making, would have been
great to see you use the pan

295
00:15:16,720 --> 00:15:19,495
that you cooked the pork in,
but you have given us sauce.

296
00:15:19,520 --> 00:15:22,655
You need to relax into your cooking,
especially in the next round,

297
00:15:22,680 --> 00:15:24,175
OK, Dimi?

298
00:15:24,200 --> 00:15:26,055
It tastes better
than I thought it would.

299
00:15:26,080 --> 00:15:28,855
Your pork is overcooked,
but it's still really nice.

300
00:15:28,880 --> 00:15:30,655
Your apple puree's too wet,

301
00:15:30,680 --> 00:15:33,455
but I do like the element
of the sage going through it,

302
00:15:33,480 --> 00:15:35,815
it's got sweetness there. Thank you.

303
00:15:35,840 --> 00:15:37,335
Actually, you presented

304
00:15:37,360 --> 00:15:39,775
a decent-looking plate,
and this tastes nice.

305
00:15:39,800 --> 00:15:41,415
I think you know what you're doing,

306
00:15:41,440 --> 00:15:44,655
you just have to believe
in yourself. Dimi, see you soon.

307
00:15:44,680 --> 00:15:46,135
Thank you very much.

308
00:15:50,040 --> 00:15:54,215
It's definitely not my best one
because of pressure and nerves,

309
00:15:54,240 --> 00:15:58,335
but I would like to show more
cooking my own food.

310
00:15:59,920 --> 00:16:01,215
Fingers crossed.

311
00:16:03,200 --> 00:16:06,255
Right, we've seen two chefs already,
done your test,

312
00:16:06,280 --> 00:16:09,055
two chefs ready
to do your Skills Test, Marcus.

313
00:16:09,080 --> 00:16:11,615
What do you want them to do
with that lovely crab?

314
00:16:11,640 --> 00:16:14,935
I would like our chefs to make a
crab bisque, serve it with the crab

315
00:16:14,960 --> 00:16:17,855
claw meat and a portion
of John Dory.

316
00:16:17,880 --> 00:16:20,655
What defines a bisque, please?

317
00:16:20,680 --> 00:16:25,495
It's a cream soup with stock using
the bones of the main ingredient.

318
00:16:25,520 --> 00:16:27,975
Delicious! I love a bisque,

319
00:16:28,000 --> 00:16:30,415
especially if it's got a bit
of brandy going through it.

320
00:16:30,440 --> 00:16:32,775
20 minutes, Marcus. Please, show me.

321
00:16:32,800 --> 00:16:34,975
I'm going to start off with
the bisque,

322
00:16:35,000 --> 00:16:37,295
we need to get that on
straight away.

323
00:16:37,320 --> 00:16:39,935
So the crab meat in the claws,
we're going to take that out later,

324
00:16:39,960 --> 00:16:41,775
so we just need to take those off.

325
00:16:41,800 --> 00:16:44,855
Generally, in kitchens, it takes
hours to make a good bisque.

326
00:16:44,880 --> 00:16:47,535
Normally, you'd roast off your
shells in the oven.

327
00:16:47,560 --> 00:16:50,055
We're going to do it a different
way, going to do it in the pan,

328
00:16:50,080 --> 00:16:52,095
we're going to make it
nice and quick. Wow!

329
00:16:52,120 --> 00:16:54,535
I'm hoping our chefs will be able
to understand what a bisque

330
00:16:54,560 --> 00:16:57,375
is all about and get some
really good flavour.

331
00:16:57,400 --> 00:17:00,815
So the head, this is cooked crab,
so you just push

332
00:17:00,840 --> 00:17:03,295
the body out of the head.

333
00:17:03,320 --> 00:17:04,815
It just pops out like that.

334
00:17:06,400 --> 00:17:09,215
Scrape out
all of the brown crab meat.

335
00:17:09,240 --> 00:17:10,935
We're using absolutely everything,

336
00:17:10,960 --> 00:17:14,055
apart from one thing.
What would that be, Gregg?

337
00:17:14,080 --> 00:17:16,415
Dead man's fingers.
Oh, you're getting good!

338
00:17:16,440 --> 00:17:18,415
The dead man's fingers are
the gills of the crab.

339
00:17:18,440 --> 00:17:20,295
Those, you need to throw away.

340
00:17:20,320 --> 00:17:22,535
They won't kill you,
but they will upset you,

341
00:17:22,560 --> 00:17:25,655
most certainly.
So smash up the shells.

342
00:17:25,680 --> 00:17:27,495
That's not bone, that's cartilage,

343
00:17:27,520 --> 00:17:29,495
so it will cut through. Yeah.

344
00:17:30,720 --> 00:17:32,655
Look at all that lovely stuff.

345
00:17:32,680 --> 00:17:35,455
So we're going to get the brown meat
and the head of the crab, the shell

346
00:17:35,480 --> 00:17:38,095
as well, all the flavour into that
and just get those nicely

347
00:17:38,120 --> 00:17:41,415
caramelising down. You're roasting
them, you want intense heat,

348
00:17:41,440 --> 00:17:43,215
so the hotter the pan, the better.

349
00:17:43,240 --> 00:17:45,415
Shallots and two cloves of garlic.

350
00:17:45,440 --> 00:17:47,375
We've got dill,

351
00:17:47,400 --> 00:17:49,455
we've got star anise.

352
00:17:49,480 --> 00:17:51,495
Now the bones and all the
ingredients

353
00:17:51,520 --> 00:17:53,455
are all starting to caramelise.

354
00:17:53,480 --> 00:17:56,455
Good spoon of tomato paste
in there, so cook that out.

355
00:17:56,480 --> 00:17:58,935
Now we're going to flame it
with our brandy. Whoa!

356
00:18:00,280 --> 00:18:01,655
Good glug of that.

357
00:18:05,120 --> 00:18:06,815
Burn off the alcohol and then

358
00:18:06,840 --> 00:18:09,495
we're going to add
the aniseed liqueur.

359
00:18:09,520 --> 00:18:12,335
Aniseed really works well
in a bisque,

360
00:18:12,360 --> 00:18:14,655
it's a perfect marriage.

361
00:18:14,680 --> 00:18:16,735
Smells great. Now we're going to put

362
00:18:16,760 --> 00:18:18,095
in some fish stock...

363
00:18:21,200 --> 00:18:23,015
...seasoning,

364
00:18:23,040 --> 00:18:25,055
and then just a splash of cream.

365
00:18:25,080 --> 00:18:26,815
Smelling that beautiful aroma

366
00:18:26,840 --> 00:18:29,735
from the pan, you can do this in
about ten minutes.

367
00:18:29,760 --> 00:18:32,935
It IS doable, Gregg, but we've seen
that Marcus has gone nonstop

368
00:18:32,960 --> 00:18:35,575
for the ten minutes,
to get that to where it is now.

369
00:18:35,600 --> 00:18:37,135
They need to move, the chefs.

370
00:18:37,160 --> 00:18:40,655
Beautiful! Look at that colour.

371
00:18:40,680 --> 00:18:42,735
And just leave that there
just to drip through.

372
00:18:42,760 --> 00:18:44,255
So that's the bisque done.

373
00:18:47,120 --> 00:18:50,095
With the back of a knife, you just
want to give them a gentle hit.

374
00:18:50,120 --> 00:18:52,695
What you don't want to do is smash
the shell into the meat

375
00:18:52,720 --> 00:18:55,135
so that you have to then pick
through it cos it just takes

376
00:18:55,160 --> 00:18:56,655
even more time.

377
00:18:56,680 --> 00:18:58,975
The crab prep is vital.

378
00:18:59,000 --> 00:19:01,735
We used to have to pick through
kilos of the stuff, right, Marcus,

379
00:19:01,760 --> 00:19:03,495
you know those kitchens?

380
00:19:03,520 --> 00:19:06,935
To remove as much
of the shells as possible.

381
00:19:06,960 --> 00:19:10,095
Just going to pull a little bit
of chopped chilli in there, too.

382
00:19:10,120 --> 00:19:12,135
Just a little bit of extra virgin
olive oil,

383
00:19:12,160 --> 00:19:14,295
a little bit of chopped dill.

384
00:19:14,320 --> 00:19:17,815
My pan is warming up for my
John Dory. I've given them the fish

385
00:19:17,840 --> 00:19:19,815
filleted because I really want them

386
00:19:19,840 --> 00:19:23,095
to focus on the bisque, and it's
up to them how they serve this.

387
00:19:23,120 --> 00:19:24,895
I'm going to take the skin off.

388
00:19:24,920 --> 00:19:27,975
But if you do cook it with the skin
on, you do need to score it,

389
00:19:28,000 --> 00:19:30,575
because as soon as it hits
the pan, it will tense

390
00:19:30,600 --> 00:19:32,215
up and it'll curl the fish up.

391
00:19:33,240 --> 00:19:35,815
So I'm just looking for a nice sear
on the outside,

392
00:19:35,840 --> 00:19:37,335
I want it to be lovely and soft.

393
00:19:38,600 --> 00:19:40,775
Flip it over.
PAN SIZZLES

394
00:19:44,400 --> 00:19:46,295
We're good to go,
we're ready to dress.

395
00:19:48,200 --> 00:19:49,375
Crab meat.

396
00:19:49,400 --> 00:19:51,815
I would definitely order that.

397
00:19:51,840 --> 00:19:56,095
That looks like a portion
just for me, Gregg.

398
00:19:56,120 --> 00:19:59,455
Pour the soup in. And if
you weren't so tough, I'd wrestle

399
00:19:59,480 --> 00:20:02,215
you for it.
MONICA LAUGHS

400
00:20:02,240 --> 00:20:03,735
Just finish with a little oil.

401
00:20:07,040 --> 00:20:10,455
Crab bisque,
crab claw meat and John Dory.

402
00:20:10,480 --> 00:20:11,695
Wow!

403
00:20:13,560 --> 00:20:16,895
I am amazed. Saltiness,
natural sweetness of crab,

404
00:20:16,920 --> 00:20:18,495
absolutely delightful.

405
00:20:18,520 --> 00:20:20,815
I can't believe you can get
that sort of depth

406
00:20:20,840 --> 00:20:22,055
in, what, ten minutes?

407
00:20:22,080 --> 00:20:23,455
Brilliant Skills Test.

408
00:20:23,480 --> 00:20:26,775
They really need to come in here,
focus on the bisque and deliver us

409
00:20:26,800 --> 00:20:29,055
beautiful cookery,
especially that John Dory

410
00:20:29,080 --> 00:20:32,855
at the end. The crab is the star,
the crab itself is the flavour.

411
00:20:32,880 --> 00:20:35,495
It's what you do with it is the key.

412
00:20:35,520 --> 00:20:38,415
Monica, I know you're going
to be fascinated by this.

413
00:20:38,440 --> 00:20:40,775
You watch from the other room.
Oh, absolutely.

414
00:20:43,720 --> 00:20:45,895
This is skilful, and this is fine,

415
00:20:45,920 --> 00:20:49,655
and it's what this competition's all
about. Come on, let's get them in.

416
00:20:52,360 --> 00:20:55,375
NARRATOR: First to face
Marcus's Skills Test is Dan,

417
00:20:55,400 --> 00:20:57,135
currently senior sous-chef

418
00:20:57,160 --> 00:21:01,215
at a luxury boutique hotel
in his home county of Norfolk.

419
00:21:03,800 --> 00:21:07,495
So I grew up in Cromer, by the sea,
so it's a big tourist trap.

420
00:21:07,520 --> 00:21:11,975
I worked in a cafe in Cromer for six
years, so that was kind of my first

421
00:21:12,000 --> 00:21:15,375
foray into kitchens, and from there
I really kind of got the bug

422
00:21:15,400 --> 00:21:18,975
about it and I'm really passionate
about food.

423
00:21:19,000 --> 00:21:22,055
My food is probably influenced
by classical cooking,

424
00:21:22,080 --> 00:21:25,655
but having never really worked
anywhere that's done classical

425
00:21:25,680 --> 00:21:29,175
cooking, I'd say it's probably
more in the modern spectrum.

426
00:21:29,200 --> 00:21:31,175
As a chef, you get to be creative,

427
00:21:31,200 --> 00:21:34,935
you get to put it on a plate for
other people to kind of, generally,

428
00:21:34,960 --> 00:21:36,575
tell you how much they love it...

429
00:21:38,680 --> 00:21:40,335
...or not.

430
00:21:43,320 --> 00:21:45,575
Dan, hello, welcome to MasterChef.

431
00:21:45,600 --> 00:21:48,255
You looked quite happy when
you saw that crab.

432
00:21:48,280 --> 00:21:52,415
I'm from Cromer. Which, of course,
is famous for its beautiful crabs.

433
00:21:52,440 --> 00:21:54,975
So it makes a little bit
of a difference, I suppose.

434
00:21:55,000 --> 00:21:58,375
OK. I would like you to make for us
a crab bisque served with white crab

435
00:21:58,400 --> 00:22:00,255
meat and John Dory.

436
00:22:00,280 --> 00:22:03,055
OK. 20 minutes, over to you.

437
00:22:03,080 --> 00:22:04,455
Yes, Chef.

438
00:22:08,360 --> 00:22:09,895
You've done a lot of crab work?

439
00:22:09,920 --> 00:22:12,455
I haven't prepped a whole crab
in a little while.

440
00:22:17,920 --> 00:22:20,175
Good, great, grand, terrific.

441
00:22:24,840 --> 00:22:27,695
So I'm going to take the claws
for the white meat,

442
00:22:27,720 --> 00:22:30,895
and I'm just breaking down the other
parts of the body so I can get them

443
00:22:30,920 --> 00:22:34,295
into the stock pan and get
the bisque made.

444
00:22:34,320 --> 00:22:36,735
Perfect. He's got a plan.

445
00:22:39,640 --> 00:22:41,055
What are you sticking in there?

446
00:22:41,080 --> 00:22:42,415
A couple of star anise.

447
00:22:42,440 --> 00:22:44,175
That's for some classic flavours.

448
00:22:44,200 --> 00:22:47,735
A classic French bisque, for me,
doesn't excite me as much

449
00:22:47,760 --> 00:22:49,815
as the modern way that I've done
it before.

450
00:22:49,840 --> 00:22:52,895
My modern way would generally be
adding things like

451
00:22:52,920 --> 00:22:56,175
ras el hanout,
a little bit of hibiscus.

452
00:22:56,200 --> 00:22:58,575
Your way is just adding
other ingredients?

453
00:22:58,600 --> 00:23:01,375
My way is probably ingredients
in a slightly different

454
00:23:01,400 --> 00:23:04,575
order as well. You can add whatever
spices you want to at the end,

455
00:23:04,600 --> 00:23:07,495
but at the heart of it,
you've got to have a good base.

456
00:23:07,520 --> 00:23:10,455
Chefs, eight minutes gone, so you've
got 12 minutes left.

457
00:23:10,480 --> 00:23:12,855
I'm now going to go in
with the brandy.

458
00:23:14,720 --> 00:23:16,855
Just cook off the alcohol on that.

459
00:23:18,600 --> 00:23:20,375
That's a lot of stock.

460
00:23:20,400 --> 00:23:24,255
Adding too much stock will just wash
out the flavours.

461
00:23:24,280 --> 00:23:26,255
When you poured the stock
into your pan,

462
00:23:26,280 --> 00:23:28,975
you looked disappointed. What's
wrong? I saw the tomato paste

463
00:23:29,000 --> 00:23:30,415
on the side, and I forgot to add

464
00:23:30,440 --> 00:23:32,935
to the bisque. For me, when
I normally make a bisque,

465
00:23:32,960 --> 00:23:34,775
I don't normally add it,

466
00:23:34,800 --> 00:23:37,975
but obviously, we're going
down the classic route.

467
00:23:38,000 --> 00:23:39,335
GASPS: Ah!

468
00:23:39,360 --> 00:23:41,855
Dan's now added a whole bottle
of cream.

469
00:23:41,880 --> 00:23:44,855
He'll need to reduce that
quite a bit.

470
00:23:46,080 --> 00:23:47,815
Dan, you've got six minutes.

471
00:23:48,960 --> 00:23:51,255
Are you going to put anything
into the white crab?

472
00:23:51,280 --> 00:23:54,015
So I'll use a little bit of
olive oil, a little bit of salt,

473
00:23:54,040 --> 00:23:56,735
and then we'll garnish
with coriander shoots.

474
00:23:56,760 --> 00:23:59,415
The pan, I've got warming on
for the John Dory,

475
00:23:59,440 --> 00:24:01,975
cos they're pan-fried so you get
a nice crisp on that skin.

476
00:24:02,000 --> 00:24:05,055
He'll need to score the skin
if he's going to cook the whole side

477
00:24:05,080 --> 00:24:07,855
like that because it will tend
to curl up.

478
00:24:11,240 --> 00:24:12,495
How's the bisque?

479
00:24:12,520 --> 00:24:15,655
I am going to add the brown meat
just to give it a real kick of crab

480
00:24:15,680 --> 00:24:16,895
as I pass it.

481
00:24:18,240 --> 00:24:21,615
Your time is almost up,
so you need to get a move on,

482
00:24:21,640 --> 00:24:23,735
especially with that fish.

483
00:24:23,760 --> 00:24:26,495
Just finish the fish
under the grill.

484
00:24:26,520 --> 00:24:29,775
That fish needs at least another
three, four minutes to cook.

485
00:24:29,800 --> 00:24:31,175
Is it going to be ready?

486
00:24:32,440 --> 00:24:34,055
30 seconds, please, Chef.

487
00:24:34,080 --> 00:24:37,175
Yep. You need to start putting
some food on the plate.

488
00:24:40,880 --> 00:24:42,655
Are they cooked? No, Chef.

489
00:24:45,800 --> 00:24:47,255
That's it, Dan.

490
00:24:47,280 --> 00:24:49,055
Unfortunately, you are out of time.

491
00:24:49,080 --> 00:24:50,335
Oui, Chef.

492
00:24:57,120 --> 00:24:59,895
Dan, that was tough watching.

493
00:24:59,920 --> 00:25:01,535
It was tough doing it.

494
00:25:15,120 --> 00:25:17,775
Your breaking down of the crab,
you got off to an OK start.

495
00:25:17,800 --> 00:25:20,495
The most important thing
about making a bisque

496
00:25:20,520 --> 00:25:23,335
is that you roast all the bones
down, you bring out the flavour,

497
00:25:23,360 --> 00:25:26,135
you reduce it, you bring in your
stock, you reduce it, you add

498
00:25:26,160 --> 00:25:28,775
in your cream,
you then gently reduce it.

499
00:25:28,800 --> 00:25:31,895
It's very wishy washy.
Very wishy-washy.

500
00:25:31,920 --> 00:25:35,335
Dan, you took the whole side
of the John Dory, which is fine,

501
00:25:35,360 --> 00:25:38,695
but keeping the skin on, you'll need
to score it so it doesn't

502
00:25:38,720 --> 00:25:41,975
curl up that way, and then it's not
cooked.

503
00:25:42,000 --> 00:25:44,135
The crab meat, it's nicely picked.

504
00:25:44,160 --> 00:25:47,095
I like the dill through that,
but it is heavily seasoned.

505
00:25:47,120 --> 00:25:49,255
I'd like you to come back in here,

506
00:25:49,280 --> 00:25:51,975
show us what you're about.
Thank you, Chef.

507
00:25:52,000 --> 00:25:54,935
Dan, there's another round.
I think you've got a point to prove,

508
00:25:54,960 --> 00:25:57,375
not just to the judges,
I think to yourself.

509
00:25:57,400 --> 00:25:59,295
All right? We'll see you then.

510
00:26:05,800 --> 00:26:07,415
That didn't go very well at all.

511
00:26:07,440 --> 00:26:09,375
HE EXHALES

512
00:26:09,400 --> 00:26:13,335
It's easy to sit here and say
I would never do that normally,

513
00:26:13,360 --> 00:26:16,135
but it's true.
I messed that up royally.

514
00:26:17,680 --> 00:26:19,775
Like, what was I thinking?

515
00:26:24,600 --> 00:26:29,175
Finally, it's 33-year-old private
chef Philippe, who moved to London

516
00:26:29,200 --> 00:26:33,335
in 2019 after a decade
of working in Paris kitchens.

517
00:26:37,480 --> 00:26:39,575
I was born in France and my parents

518
00:26:39,600 --> 00:26:41,815
are from Benin
in the west of Africa,

519
00:26:41,840 --> 00:26:45,855
so I like to combine French
technique with Beninese ingredients.

520
00:26:47,960 --> 00:26:51,895
I came to London to learn English,
and I think London people

521
00:26:51,920 --> 00:26:54,775
are very open to new cuisine.

522
00:26:54,800 --> 00:26:58,415
And I think for a chef
it's the right city to experiment.

523
00:26:59,720 --> 00:27:01,335
I'm confident to my skills,

524
00:27:01,360 --> 00:27:04,615
and I really want to enjoy
this competition as well.

525
00:27:04,640 --> 00:27:10,175
But if I can enjoy and go far,
it will be very nice for me.

526
00:27:13,080 --> 00:27:15,495
20 minutes, Philippe. Yep.
Over to you.

527
00:27:18,040 --> 00:27:21,415
When was the last time you made
a bisque? A long time ago.

528
00:27:24,200 --> 00:27:26,375
You've prepped crab before?
Not that much.

529
00:27:29,800 --> 00:27:31,775
Philippe... Yes.
..to make the bisque,

530
00:27:31,800 --> 00:27:34,295
you're going to use the head
and what else?

531
00:27:34,320 --> 00:27:35,735
I will use the head,

532
00:27:35,760 --> 00:27:37,575
and how would you call this? Shell.

533
00:27:37,600 --> 00:27:39,575
And the shell, yeah.

534
00:27:39,600 --> 00:27:42,535
Philippe's not preparing
a crab in the right way.

535
00:27:42,560 --> 00:27:44,735
He needs to remove
the dead man's fingers.

536
00:27:44,760 --> 00:27:47,415
Philippe... Yes.
..you've got the gills there,

537
00:27:47,440 --> 00:27:48,895
the dead man's fingers. Yeah.

538
00:27:48,920 --> 00:27:52,175
They need to come off. You know
which bit? Yeah, yeah, there.

539
00:27:52,200 --> 00:27:54,375
That's it, tear them out.
OK, well done.

540
00:27:54,400 --> 00:27:58,215
He's going to have to get
those shells in the pan very soon.

541
00:27:58,240 --> 00:28:00,855
So I'm going to roast the shell.

542
00:28:02,000 --> 00:28:03,495
Come on, Philippe.

543
00:28:03,520 --> 00:28:06,975
After, I'm going to add the shallots
and the garlic, and then I'm going

544
00:28:07,000 --> 00:28:09,335
to put the tomato paste.

545
00:28:09,360 --> 00:28:12,975
Yes! He knows what he's doing now.

546
00:28:13,000 --> 00:28:16,175
How many time I have, please?
12 minutes left.

547
00:28:22,960 --> 00:28:24,495
You were a bit slow with the crab,

548
00:28:24,520 --> 00:28:26,495
but you know how to make a bisque,
my friend.

549
00:28:33,680 --> 00:28:35,855
A little bit of stock, not too much.

550
00:28:37,880 --> 00:28:40,575
What do you call that fish
in France?

551
00:28:40,600 --> 00:28:42,215
St Pierre. St Pierre.

552
00:28:43,640 --> 00:28:46,215
He hasn't scored the skin,
but he's holding that down.

553
00:28:46,240 --> 00:28:48,455
He needs to be careful. As soon
as he takes his hand off,

554
00:28:48,480 --> 00:28:50,695
that will curl. Right, you've got
five minutes.

555
00:28:50,720 --> 00:28:52,815
Yeah. Let's just start
to speed up now. Yeah.

556
00:28:52,840 --> 00:28:54,895
Start thinking
about your presentation.

557
00:29:01,680 --> 00:29:03,295
Mm!

558
00:29:06,720 --> 00:29:08,735
Happy? Yeah.

559
00:29:08,760 --> 00:29:12,775
We've got a bisque. He's slicing
the St Pierre, the John Dory.

560
00:29:12,800 --> 00:29:15,255
Oh, not cooked enough? No.

561
00:29:15,280 --> 00:29:18,095
That's gone back in the pan.
Crab meat's done.

562
00:29:18,120 --> 00:29:20,855
We've only got the fish to go.
You've got about a minute.

563
00:29:23,240 --> 00:29:25,295
Good? Yeah.

564
00:29:25,320 --> 00:29:28,895
Let's get that fish on a plate.
Let's go, let's go.

565
00:29:31,920 --> 00:29:33,895
That's it, time's up. Stop.

566
00:29:33,920 --> 00:29:35,175
Fini.

567
00:29:36,240 --> 00:29:38,735
You OK? I'm good, I'm good.
GREGG LAUGHS

568
00:29:38,760 --> 00:29:40,255
I'm good, yeah.

569
00:29:42,400 --> 00:29:44,575
Hello, Chef. Hello, Philippe.

570
00:29:58,280 --> 00:30:00,695
You started off to prepare
your crab,

571
00:30:00,720 --> 00:30:02,575
you smashed through the shell,

572
00:30:02,600 --> 00:30:05,455
and that's not the way,
you need to pop the head open

573
00:30:05,480 --> 00:30:08,255
and then break up the shell
from there.

574
00:30:08,280 --> 00:30:13,175
But you have a very good
understanding of what a bisque is.

575
00:30:13,200 --> 00:30:15,735
Your bisque is very, very good.
Very good.

576
00:30:16,880 --> 00:30:20,855
The John Dory, the St Pierre,
you could have skinned that,

577
00:30:20,880 --> 00:30:24,055
cut it into little pieces, and
it'd have been much quicker to cook,

578
00:30:24,080 --> 00:30:27,375
but overall,
that's a very good attempt.

579
00:30:28,800 --> 00:30:30,695
That bisque is superb.

580
00:30:30,720 --> 00:30:34,055
LAUGHS: It's rich and it's creamy,
and I can pick out star anise,

581
00:30:34,080 --> 00:30:36,535
a little bit of chilli.
I'm really enjoying that.

582
00:30:37,600 --> 00:30:40,855
Philippe, all in all, you got
the gist of what we wanted

583
00:30:40,880 --> 00:30:44,015
from the Skills Test.
That's a good bisque.

584
00:30:44,040 --> 00:30:46,655
This is a good start.
Thank you, Chef.

585
00:30:46,680 --> 00:30:49,095
Thank you. Thank you. Au revoir.
Au revoir.

586
00:30:53,440 --> 00:30:55,375
I like him. He stands out, he does.

587
00:30:55,400 --> 00:30:57,335
To get that flavour in 20 minutes,

588
00:30:57,360 --> 00:30:59,055
that took some doing. Good start.

589
00:31:01,080 --> 00:31:03,135
20 minutes to do a bisque

590
00:31:03,160 --> 00:31:05,175
is not easy with the pressure,

591
00:31:05,200 --> 00:31:07,255
and I think it went well.

592
00:31:07,280 --> 00:31:08,775
HE LAUGHS

593
00:31:11,000 --> 00:31:13,615
Do you know, all in all, a pretty
good standard. I think,

594
00:31:13,640 --> 00:31:15,215
out of the four, there's only one

595
00:31:15,240 --> 00:31:18,215
of them that's going to be kicking
themselves,

596
00:31:18,240 --> 00:31:19,855
and that is Dan with the bisque.

597
00:31:19,880 --> 00:31:23,415
Yeah, I think Verity and Dimi
showed great potential.

598
00:31:23,440 --> 00:31:27,815
Philippe, great bisque, great
flavours and also great potential.

599
00:31:27,840 --> 00:31:30,175
We've got a good bunch here.
We've got a very good bunch.

600
00:31:30,200 --> 00:31:33,015
It's their own dishes next,
it's dishes they've practised,

601
00:31:33,040 --> 00:31:35,095
so I'm looking forward
to the next round.

602
00:31:35,120 --> 00:31:36,935
Let's see what they're all about.
Mm.

603
00:31:56,120 --> 00:31:58,855
Chefs, welcome back to our kitchen.

604
00:31:58,880 --> 00:32:02,815
Were so excited to see
what you've got planned for us.

605
00:32:02,840 --> 00:32:06,255
This is your signature
two-course menu.

606
00:32:06,280 --> 00:32:08,415
It's the food that you love, right?

607
00:32:08,440 --> 00:32:13,215
Your golden opportunity to showcase
your talent, your passion.

608
00:32:13,240 --> 00:32:18,215
You have an hour and 30 minutes
to cook one main, one dessert.

609
00:32:18,240 --> 00:32:22,495
At the end of this, two of you
will be leaving the competition.

610
00:32:22,520 --> 00:32:25,855
Nail it! Chefs, off you go.

611
00:32:35,360 --> 00:32:39,775
I want to bring something unusual
in terms of taste and flavour.

612
00:32:39,800 --> 00:32:44,215
It's a bit dangerous, but I really
believe in these dishes.

613
00:32:44,240 --> 00:32:46,895
So, Dimi, tell us about your menu.

614
00:32:46,920 --> 00:32:49,255
For the main course, I cook for you

615
00:32:49,280 --> 00:32:54,495
pan-fried hake with the con fit
carrot, carrot oil, carrot puree

616
00:32:54,520 --> 00:32:57,175
and a creamy caviar sauce.

617
00:32:57,200 --> 00:32:59,775
You've got orange liqueur
on your bench. Yeah.

618
00:32:59,800 --> 00:33:01,095
Where does that feature?

619
00:33:01,120 --> 00:33:05,375
I want to marinate my fish
in Cointreau with the orange zest,

620
00:33:05,400 --> 00:33:08,335
salt, sugar. So it will be like a
brine.

621
00:33:08,360 --> 00:33:12,535
And for the dessert, I'm going
to have a blue cheese cheesecake

622
00:33:12,560 --> 00:33:15,375
with the rhubarb gel
and the poached rhubarb.

623
00:33:15,400 --> 00:33:17,415
Why blue cheese in a cheesecake?

624
00:33:17,440 --> 00:33:19,735
It's not the usual thing,
to put the blue cheese.

625
00:33:19,760 --> 00:33:21,575
That's why I decided to put
it in there.

626
00:33:21,600 --> 00:33:23,095
And it works really well.

627
00:33:23,120 --> 00:33:26,095
So you have tried and tested
these recipes? Yeah.

628
00:33:26,120 --> 00:33:29,295
I did five, six times yesterday
at home,

629
00:33:29,320 --> 00:33:31,095
just to practise, practise,
practise.

630
00:33:31,120 --> 00:33:34,335
And, yeah, I can't eat cheesecake
with blue cheese any more!

631
00:33:34,360 --> 00:33:37,895
Orange and fish.
Blue cheese cheesecake.

632
00:33:37,920 --> 00:33:39,535
You are different.

633
00:33:39,560 --> 00:33:41,255
Thank you.
HE SNIGGERS

634
00:33:44,600 --> 00:33:47,615
Dimi is taking a hake fillet. He
says he's using the orange liqueur

635
00:33:47,640 --> 00:33:48,775
to make a brine.

636
00:33:48,800 --> 00:33:51,775
So he's going to cure it first
before he pan-fries it.

637
00:33:51,800 --> 00:33:54,495
Hopefully it's going to seep
through and you can taste

638
00:33:54,520 --> 00:33:55,775
the orange liqueur.

639
00:33:57,040 --> 00:33:59,215
Carrots in three different ways.
Got a carrot puree.

640
00:33:59,240 --> 00:34:00,855
Nice and smooth.

641
00:34:00,880 --> 00:34:02,495
Got a con fit carrot.

642
00:34:02,520 --> 00:34:06,055
And, of course, the carrot oil
should be nice and vibrant.

643
00:34:06,080 --> 00:34:07,895
I love the addition of caviar sauce.

644
00:34:07,920 --> 00:34:09,815
He's got cream in it,

645
00:34:09,840 --> 00:34:12,815
some yoghurt and some caviar
running through it.

646
00:34:15,600 --> 00:34:17,255
Very unusual dessert from Dimi.

647
00:34:17,280 --> 00:34:19,775
A blue cheese cheesecake.
We've got cream cheese.

648
00:34:19,800 --> 00:34:21,015
We've got whipped cream.

649
00:34:21,040 --> 00:34:23,495
We've also got condensed
milk for sweetness.

650
00:34:23,520 --> 00:34:25,935
This is going to be all
about the balance.

651
00:34:30,200 --> 00:34:32,655
I have been practising these
dishes.

652
00:34:32,680 --> 00:34:35,295
I've had my wife asking me
lots of questions, pretending

653
00:34:35,320 --> 00:34:38,855
to be Gregg, trying to distract me
as I'm working.

654
00:34:38,880 --> 00:34:42,095
I hope that that's put me
in good stead for today.

655
00:34:42,120 --> 00:34:45,575
Verity, why are you here
on MasterChef, please?

656
00:34:45,600 --> 00:34:51,935
I felt like I was getting to a place
where my food felt like my own.

657
00:34:51,960 --> 00:34:54,855
And I thought it would be nice
to come and see what you guys

658
00:34:54,880 --> 00:34:56,535
thought of it. To what end?

659
00:34:56,560 --> 00:34:58,895
I'd love to have a restaurant
on the Isle of Skye.

660
00:34:58,920 --> 00:35:01,575
That'd be amazing.
Verity, what are your two courses?

661
00:35:01,600 --> 00:35:05,175
Pan-fried hake with mussels
and a mussel sauce.

662
00:35:05,200 --> 00:35:08,975
Salsify. I'm doing crispy salsify,
a salsify puree,

663
00:35:09,000 --> 00:35:11,415
and parsley oil and wild garlic.

664
00:35:11,440 --> 00:35:14,015
Mm, all right. And for pudding?

665
00:35:14,040 --> 00:35:18,655
Sheep's yoghurt mousse
with elderflower, strawberry

666
00:35:18,680 --> 00:35:20,495
and shortbread. A bit of Scotland

667
00:35:20,520 --> 00:35:22,495
down here in the MasterChef kitchen.

668
00:35:25,800 --> 00:35:28,975
Hake is all about the timing,
the cooking,

669
00:35:29,000 --> 00:35:31,735
and just a gentle pan-fry.
You don't want to stress the fish,

670
00:35:31,760 --> 00:35:34,455
you don't want to hit it with too
much heat because it will dry out

671
00:35:34,480 --> 00:35:35,975
very easily.

672
00:35:36,000 --> 00:35:38,495
She's got some mussels served
in the shell, and then the rest,

673
00:35:38,520 --> 00:35:42,375
she's going to crispen them up
by deep-frying them.

674
00:35:42,400 --> 00:35:45,735
For the mussel sauce, she's going to
use some of that cooking liquor.

675
00:35:45,760 --> 00:35:48,495
That can provide so much
flavour in this sauce.

676
00:35:49,800 --> 00:35:52,615
I chose to use hake and mussels
because coming from

677
00:35:52,640 --> 00:35:55,015
the Isle of Skye, I love these
ingredients so much.

678
00:35:55,040 --> 00:35:57,455
They're something that I use a lot.

679
00:35:57,480 --> 00:36:00,095
I'm hoping that the flavours
of the ingredients will

680
00:36:00,120 --> 00:36:01,375
really stand out.

681
00:36:02,520 --> 00:36:03,935
Verity's dessert

682
00:36:03,960 --> 00:36:07,055
is going to be
elderflower-infused strawberries.

683
00:36:07,080 --> 00:36:09,975
She's putting the sheep's yoghurt
mousse into an espuma,

684
00:36:10,000 --> 00:36:12,015
so when she serves,
it's nice and fluffy and light.

685
00:36:12,040 --> 00:36:14,135
But she does need to make sure
that it sets.

686
00:36:14,160 --> 00:36:16,335
You want a bit of body to it.

687
00:36:16,360 --> 00:36:18,815
We all like shortbread.
We all know what it should be.

688
00:36:18,840 --> 00:36:20,375
Short, full of butter.

689
00:36:20,400 --> 00:36:22,015
Nice and light. Delicious.

690
00:36:22,040 --> 00:36:24,775
Perfect accompaniment with a dish
like this.

691
00:36:24,800 --> 00:36:26,895
Chefs, you are halfway!

692
00:36:26,920 --> 00:36:28,735
Come on, Chefs. Let's go.

693
00:36:33,200 --> 00:36:34,895
Philippe is cooking grilled turbot.

694
00:36:34,920 --> 00:36:37,615
We've got plantain and a moyo sauce.

695
00:36:39,680 --> 00:36:43,695
So I'm from Benin, is in the west
of Africa, and we have a sauce

696
00:36:43,720 --> 00:36:46,815
called moyo, and it's a half-cooked
tomato sauce

697
00:36:46,840 --> 00:36:49,095
with pepper, red onion,

698
00:36:49,120 --> 00:36:51,615
garlic and scotch bonnet.

699
00:36:51,640 --> 00:36:53,295
Oh! Yeah.

700
00:36:54,280 --> 00:36:56,495
I'm excited about Philippe's menu.

701
00:36:56,520 --> 00:37:00,975
He's taking his French roots
and bringing in his West African

702
00:37:01,000 --> 00:37:04,695
flavours into it too,
things I haven't had before.

703
00:37:04,720 --> 00:37:07,895
He's got a cornmeal, which he's put
some spinach through.

704
00:37:07,920 --> 00:37:09,495
A bit like a potato cake.

705
00:37:09,520 --> 00:37:13,895
And then he's coating it
in the garri, which is a cassava

706
00:37:13,920 --> 00:37:15,855
powder or flour.

707
00:37:15,880 --> 00:37:19,175
And then he's going to pan-fry that
to crisp it up.

708
00:37:19,200 --> 00:37:22,375
The turbot. You've got a
trancon of fish cooked on the bone.

709
00:37:22,400 --> 00:37:24,095
It's the best way to cook turbot.

710
00:37:24,120 --> 00:37:25,735
It is quite a skill.

711
00:37:25,760 --> 00:37:29,655
99 chefs out of 100 would fillet
the fish and cook the piece of fish

712
00:37:29,680 --> 00:37:32,175
off the bone.
But we've got the 1% here today,

713
00:37:32,200 --> 00:37:34,735
and I'm looking forward
to trying it.

714
00:37:34,760 --> 00:37:37,015
Philippe's dessert is
a lemon thyme financier.

715
00:37:38,360 --> 00:37:43,335
The financier is a classic French
cake with a lot of butter.

716
00:37:43,360 --> 00:37:46,815
I remember making financiers
first thing in the morning, working

717
00:37:46,840 --> 00:37:49,975
in pastry, and it's about getting
that nutty butter in it.

718
00:37:50,000 --> 00:37:52,415
Has to have a little bit
of a bite on the edges.

719
00:37:52,440 --> 00:37:54,295
Mm! Beautiful served warm.

720
00:37:56,400 --> 00:37:58,975
He's also got a tonka bean
sheep yoghurt mousse.

721
00:37:59,000 --> 00:38:00,895
Oh! Love tonka bean.

722
00:38:00,920 --> 00:38:03,255
You've got the sharpness
of the yoghurt, and then you've got

723
00:38:03,280 --> 00:38:05,855
the vanilla-y flavour of
the tonka bean coming through.

724
00:38:05,880 --> 00:38:07,615
Delicious.

725
00:38:07,640 --> 00:38:11,015
We've also got caramelised
cashew nuts and mango

726
00:38:11,040 --> 00:38:12,815
flavoured with hibiscus.

727
00:38:12,840 --> 00:38:15,415
With hibiscus, you've got
to be careful with it.

728
00:38:15,440 --> 00:38:17,495
It is a very, very strong flavour.

729
00:38:17,520 --> 00:38:21,695
Two lovely dishes from Philippe.
Really piqued my imagination.

730
00:38:23,920 --> 00:38:26,295
Who was cooking
when you were a child?

731
00:38:26,320 --> 00:38:27,415
My mother.

732
00:38:27,440 --> 00:38:31,295
She was cooking French dishes
and African dishes.

733
00:38:31,320 --> 00:38:34,455
Naturally, I was in the kitchen
tasting different ingredients,

734
00:38:34,480 --> 00:38:37,575
and I think because of this,
it gave me the sense

735
00:38:37,600 --> 00:38:39,295
to become a chef.

736
00:38:39,320 --> 00:38:43,495
So your mother is a big inspiration
with your cookery. Yeah.

737
00:38:43,520 --> 00:38:45,375
Is she very proud of you?

738
00:38:45,400 --> 00:38:47,415
For sure.
LAUGHTER

739
00:38:47,440 --> 00:38:49,015
She proud of me.

740
00:38:52,920 --> 00:38:55,375
Chefs, you have 25 minutes left.

741
00:38:57,720 --> 00:39:00,255
These are some dishes that I've made
plenty of times before.

742
00:39:00,280 --> 00:39:01,615
I've been practising.

743
00:39:01,640 --> 00:39:04,175
I really hope that I can redeem
myself with this.

744
00:39:05,600 --> 00:39:07,695
Dan, how are you feeling now?

745
00:39:07,720 --> 00:39:10,735
I'm...I'm OK. I'm better
now I'm doing my food.

746
00:39:10,760 --> 00:39:12,175
Tell us what your two dishes are.

747
00:39:12,200 --> 00:39:16,935
So we've got a little bit of roasted
lamb loin, asparagus, a salsa verde,

748
00:39:16,960 --> 00:39:20,895
an anchovy cream, and a little bit
of sauce that I've made

749
00:39:20,920 --> 00:39:23,015
with the lamb bones.

750
00:39:23,040 --> 00:39:25,455
I think Dan's got a point to prove,
and I think he really wants

751
00:39:25,480 --> 00:39:26,975
to showcase his food.

752
00:39:27,000 --> 00:39:28,775
Roast loin of lamb.

753
00:39:28,800 --> 00:39:31,295
Need to be very careful that
there's no fat on the lamb.

754
00:39:31,320 --> 00:39:33,535
He can't afford to overcook it.

755
00:39:33,560 --> 00:39:35,775
There's no room for error.

756
00:39:36,840 --> 00:39:39,375
Dan's making salsa verde,
which is going to have fresh

757
00:39:39,400 --> 00:39:41,215
sharpness because he's got green
herbs,

758
00:39:41,240 --> 00:39:42,695
there's parsley and mint in there,

759
00:39:42,720 --> 00:39:45,175
and he's also got capers
running through it.

760
00:39:45,200 --> 00:39:47,695
I think this will work wonders
with the roast lamb.

761
00:39:49,520 --> 00:39:52,295
I love the addition
of the anchovy cream as well.

762
00:39:55,680 --> 00:39:57,495
Tell me, what is your dessert?

763
00:39:57,520 --> 00:40:01,375
My dessert, which is a bit daunting
telling you, is a baked egg custard.

764
00:40:01,400 --> 00:40:04,175
Egg custard tart? Egg custard tart.
wow.

765
00:40:04,200 --> 00:40:06,335
You know a thing or two
about custard tarts, Chef.

766
00:40:06,360 --> 00:40:09,895
Many years we've been baking that,
and it's been a very popular dessert

767
00:40:09,920 --> 00:40:12,095
ever since I cooked it
for the Queen.

768
00:40:12,120 --> 00:40:14,215
You're brave. Not because it's me.

769
00:40:14,240 --> 00:40:17,695
Because of the time constraints.
Well, fingers crossed.

770
00:40:17,720 --> 00:40:20,215
I've made my pastry.
I've blind-baked my pastry.

771
00:40:20,240 --> 00:40:21,975
Beautiful.
So you're making a big one

772
00:40:22,000 --> 00:40:24,495
and we're going to get slices from?
That's the theory.

773
00:40:27,360 --> 00:40:30,575
Success with a custard tart is
all about the technique.

774
00:40:30,600 --> 00:40:34,175
Crunchy pastry, the custard itself,
and nutmeg.

775
00:40:34,200 --> 00:40:36,135
They're the three key things
that you look

776
00:40:36,160 --> 00:40:37,775
for in a great custard tart.

777
00:40:37,800 --> 00:40:39,295
Trust me, I know.

778
00:40:41,080 --> 00:40:46,215
Getting the egg custard made, set,
cooled enough to be able to cut

779
00:40:46,240 --> 00:40:48,975
and then put on the plate
is the big challenge for me.

780
00:40:50,160 --> 00:40:52,175
If I smash this, I'll be ecstatic.

781
00:40:56,320 --> 00:40:58,375
Chefs, you now have 12 minutes left.

782
00:40:58,400 --> 00:40:59,895
12 minutes.

783
00:41:07,960 --> 00:41:10,055
I think I'm looking all right.

784
00:41:10,080 --> 00:41:12,055
Hopefully not forgotten anything.
CHUCKLES

785
00:41:16,080 --> 00:41:18,455
Dimi, just calm down!

786
00:41:18,480 --> 00:41:20,695
I know time's against you,
but you're actually

787
00:41:20,720 --> 00:41:22,055
ruining your own dish.

788
00:41:28,280 --> 00:41:29,775
You've got five minutes.

789
00:41:29,800 --> 00:41:32,055
Are you going to be all right,
Dan? Tart's not ready.

790
00:41:33,400 --> 00:41:35,055
How far off is that cooked?

791
00:41:36,120 --> 00:41:37,855
Not close.

792
00:41:37,880 --> 00:41:39,735
HE GROANS

793
00:41:43,240 --> 00:41:45,695
Oh, my God. No, no, no, please!
Please!

794
00:41:50,200 --> 00:41:52,255
Listen, everybody,
you've got two minutes.

795
00:42:00,760 --> 00:42:02,335
Right, where are we? Is it done?

796
00:42:03,560 --> 00:42:06,175
No, not quite yet, Chef.
Time's nearly up.

797
00:42:06,200 --> 00:42:07,895
It's almost set.

798
00:42:07,920 --> 00:42:10,735
What you also know as well,
to cut it, it needs to cool.

799
00:42:13,480 --> 00:42:15,535
Chefs, time's up. Stop.

800
00:42:17,800 --> 00:42:19,015
No.

801
00:42:27,960 --> 00:42:30,815
You happy, man? Yeah. Yeah? Yeah.

802
00:42:30,840 --> 00:42:32,295
What about you?

803
00:42:32,320 --> 00:42:33,615
Dessert's not ready.

804
00:42:33,640 --> 00:42:35,055
Oh, yeah.

805
00:42:38,000 --> 00:42:43,255
First up is senior sous-chef Dan,
whose signature main course is roast

806
00:42:43,280 --> 00:42:46,575
lamb loin with pea puree,

807
00:42:46,600 --> 00:42:50,815
salsa verde, asparagus,
anchovy cream,

808
00:42:50,840 --> 00:42:54,655
fresh peas and lamb sauce.

809
00:43:02,280 --> 00:43:04,615
Dan, my lamb is nicely cooked.

810
00:43:04,640 --> 00:43:06,455
It's pink.

811
00:43:06,480 --> 00:43:08,655
My asparagus is perfectly cooked.

812
00:43:08,680 --> 00:43:12,455
I wish there was more of
that anchovy cream on the plate.

813
00:43:12,480 --> 00:43:14,135
That was delightful.

814
00:43:14,160 --> 00:43:18,055
Dan, you've worked very hard
on your presentation, but I think

815
00:43:18,080 --> 00:43:19,855
this dish lacks refinement.

816
00:43:19,880 --> 00:43:23,255
Your verde sauce there is so coarse
because there's all stringy bits

817
00:43:23,280 --> 00:43:25,855
of the herb running through. Your
pea puree's

818
00:43:25,880 --> 00:43:27,895
very nice on the side, but yet,
not a lot of it.

819
00:43:27,920 --> 00:43:29,455
Your sauce lacks body.

820
00:43:31,120 --> 00:43:33,335
You've basically got
three sauces on here,

821
00:43:33,360 --> 00:43:36,215
if you think the sauce, the salsa
verde and the puree. And I don't

822
00:43:36,240 --> 00:43:38,855
think the sauce was ever going
to live with the salsa verde.

823
00:43:38,880 --> 00:43:40,455
The salsa verde is too strong.

824
00:43:41,880 --> 00:43:43,655
Right, dessert.

825
00:43:43,680 --> 00:43:45,295
We called time on you.

826
00:43:45,320 --> 00:43:47,895
Your custard tart wasn't
out of the oven.

827
00:43:47,920 --> 00:43:49,735
All right? It's been a few minutes.

828
00:43:49,760 --> 00:43:51,855
Is it ready now? It's set,

829
00:43:51,880 --> 00:43:54,495
what I would argue with, as perfect.

830
00:43:54,520 --> 00:43:57,135
Personally, I'd like a slice of
custard tart, if that's all right?

831
00:44:00,240 --> 00:44:02,255
Not set within the cooking time,

832
00:44:02,280 --> 00:44:06,815
Dan's signature dessert is egg
custard tart topped with nutmeg.

833
00:44:10,720 --> 00:44:12,535
You know why that tastes so good?

834
00:44:12,560 --> 00:44:14,175
Because that's my recipe.

835
00:44:16,000 --> 00:44:18,175
And I recognise that anywhere.

836
00:44:18,200 --> 00:44:19,495
Mm!

837
00:44:21,160 --> 00:44:23,775
We're all eating it,
we're all enjoying it.

838
00:44:23,800 --> 00:44:26,135
It's a shame you didn't get it done
on time.

839
00:44:26,160 --> 00:44:28,735
Dan, thank you very much, Chef.
Thank you very much.

840
00:44:30,960 --> 00:44:32,615
A bad day in the kitchen.

841
00:44:32,640 --> 00:44:34,815
I tried to push as hard
as I could for dishes

842
00:44:34,840 --> 00:44:36,255
that I believed in.

843
00:44:36,280 --> 00:44:38,335
Didn't execute them quite right.

844
00:44:38,360 --> 00:44:41,455
So it is what it is at this point.

845
00:44:44,000 --> 00:44:47,055
Chef patron Verity's
Scottish-Highlands-inspired

846
00:44:47,080 --> 00:44:51,335
main course is pan-fried hake
with steamed mussels,

847
00:44:51,360 --> 00:44:54,575
breadcrumbed crispy mussels,

848
00:44:54,600 --> 00:44:57,135
salsify, salsify puree,

849
00:44:57,160 --> 00:45:00,135
wild garlic, and a mussel sauce

850
00:45:00,160 --> 00:45:02,375
split with parsley oil.

851
00:45:07,120 --> 00:45:08,775
Your fish is cooked beautifully.

852
00:45:08,800 --> 00:45:12,215
It's just flaking apart
in really nice, soft chunks.

853
00:45:12,240 --> 00:45:15,975
Your salsify pieces are cooked
all the way through.

854
00:45:16,000 --> 00:45:18,415
To put a crunch of breadcrumbs
around the outside, I think,

855
00:45:18,440 --> 00:45:20,495
is inspired. Well done.

856
00:45:21,560 --> 00:45:25,415
Crispy things on top of wet purees
is always going to be a tough call

857
00:45:25,440 --> 00:45:27,895
because everything's going soft
underneath.

858
00:45:27,920 --> 00:45:30,295
But the puree at the bottom
is nice and smooth.

859
00:45:30,320 --> 00:45:31,415
Love the sauce.

860
00:45:31,440 --> 00:45:33,615
Great flavour with the parsley oil
running through it.

861
00:45:33,640 --> 00:45:37,495
Um, this dish is a very tasty plate
of food,

862
00:45:37,520 --> 00:45:40,135
and it's been executed well.
Just need to dress it differently.

863
00:45:40,160 --> 00:45:42,855
Hake, it's beautiful.

864
00:45:42,880 --> 00:45:45,135
Love the mussel that have
been breadcrumbed.

865
00:45:45,160 --> 00:45:47,655
Salsify, the wild garlic...

866
00:45:47,680 --> 00:45:50,735
You know, they're all things
that work wonderfully together.

867
00:45:50,760 --> 00:45:52,535
All in all, great flavours.

868
00:45:53,680 --> 00:45:55,535
Thank you.

869
00:45:55,560 --> 00:46:00,135
Verity's dessert is sheep's yoghurt
mousse with elderflower-infused

870
00:46:00,160 --> 00:46:02,855
strawberries and crumbed shortbread.

871
00:46:07,720 --> 00:46:10,775
It's interesting, by putting
the yoghurt into an espuma,

872
00:46:10,800 --> 00:46:13,735
it's obviously aerated it
and made it incredibly light.

873
00:46:13,760 --> 00:46:16,015
And so when you put everything else
on top of it, it sort

874
00:46:16,040 --> 00:46:18,895
of disintegrates and disappears
a little bit.

875
00:46:18,920 --> 00:46:21,895
Still tastes good. Great flavours,
shortbread's beautifully cooked.

876
00:46:21,920 --> 00:46:24,615
I like the idea of keeping them
on the side and just sprinkle them

877
00:46:24,640 --> 00:46:26,095
over the top.

878
00:46:26,120 --> 00:46:28,815
Strawberries are fantastic
with the elderflower and, of course,

879
00:46:28,840 --> 00:46:30,375
the crumb there.

880
00:46:30,400 --> 00:46:32,895
If you had more of that mousse,
and a little bit firmer,

881
00:46:32,920 --> 00:46:34,375
this would be great.

882
00:46:35,440 --> 00:46:37,615
I'm very much enjoying your dish,
Verity.

883
00:46:37,640 --> 00:46:40,135
I think you've got some great
textures and some lovely flavours.

884
00:46:40,160 --> 00:46:41,175
Well done.

885
00:46:44,440 --> 00:46:48,135
Right now, I'm feeling pretty
relieved.

886
00:46:48,160 --> 00:46:49,495
Well done.

887
00:46:49,520 --> 00:46:52,975
It was good feedback,
so I'm very chuffed.

888
00:46:56,200 --> 00:46:59,415
Sous-chef Dimi is serving
pan-fried hake

889
00:46:59,440 --> 00:47:03,575
that has been brined in orange
liqueur, on carrot con fit,

890
00:47:03,600 --> 00:47:07,495
with carrot puree, carrot oil,

891
00:47:07,520 --> 00:47:10,055
crispy fish skin

892
00:47:10,080 --> 00:47:11,895
and a cream caviar sauce.

893
00:47:15,880 --> 00:47:19,095
Dimi, I'm not a fan of the
presentation with the grey sauce

894
00:47:19,120 --> 00:47:20,935
that we pour on it.

895
00:47:20,960 --> 00:47:22,935
It doesn't look very appealing.

896
00:47:30,840 --> 00:47:32,615
My hake is cooked nicely.

897
00:47:32,640 --> 00:47:34,975
You sort of brined the fish a bit
in Cointreau.

898
00:47:35,000 --> 00:47:38,095
It only just comes through.
The carrot puree...

899
00:47:38,120 --> 00:47:40,455
There's a lot of it,
and it's very sweet.

900
00:47:40,480 --> 00:47:42,375
The texture is quite coarse.

901
00:47:42,400 --> 00:47:44,935
And I'm not enjoy eating all that
together.

902
00:47:44,960 --> 00:47:46,575
Sadly.

903
00:47:46,600 --> 00:47:48,295
Your caviar sauce,

904
00:47:48,320 --> 00:47:50,375
the way you've thought about it
is the more caviar,

905
00:47:50,400 --> 00:47:52,855
the more luxurious it is.
It's all about balance.

906
00:47:52,880 --> 00:47:55,815
Too much caviar turned it all grey.

907
00:47:55,840 --> 00:47:57,575
And the crispy skin...

908
00:47:57,600 --> 00:48:00,535
It's not crispy enough.
You need to dry it out, deep-fry it.

909
00:48:00,560 --> 00:48:03,615
That's too chewy. And it's not
cooked, unfortunately.

910
00:48:03,640 --> 00:48:06,495
I love the flavour of your puree,

911
00:48:06,520 --> 00:48:09,855
the sweet carrot with the carrot
oil, but not the texture.

912
00:48:09,880 --> 00:48:13,575
And it wouldn't matter
what you did with that sauce.

913
00:48:13,600 --> 00:48:16,015
Once that goes grey,
it's off-putting.

914
00:48:17,480 --> 00:48:18,855
It's not quite there.

915
00:48:22,200 --> 00:48:26,175
Dimi's signature dessert is
blue cheese cheesecake with a brown

916
00:48:26,200 --> 00:48:28,535
butter crumble base,

917
00:48:28,560 --> 00:48:32,015
poached rhubarb in ginger syrup
and rhubarb gel.

918
00:48:33,880 --> 00:48:35,615
It didn't set well.

919
00:48:42,760 --> 00:48:47,695
Dimi, you've got more of a mousse
that's set rather than a cheesecake.

920
00:48:47,720 --> 00:48:49,935
The cheesecake is something
that has a little bit

921
00:48:49,960 --> 00:48:51,575
more body to it.

922
00:48:51,600 --> 00:48:53,335
There's not enough blue cheese
in here

923
00:48:53,360 --> 00:48:56,295
for it to be a blue cheese
cheesecake. I'm not tasting it.

924
00:48:56,320 --> 00:48:57,855
It's not worked, unfortunately.

925
00:48:59,200 --> 00:49:01,975
Dimi, I like the flavours
of your dessert.

926
00:49:02,000 --> 00:49:04,055
Rhubarb, ginger.

927
00:49:04,080 --> 00:49:07,335
It's a shame that the cheesecake
hasn't turned out the way

928
00:49:07,360 --> 00:49:08,975
that you had hoped to.

929
00:49:09,000 --> 00:49:10,255
Thank you.

930
00:49:10,280 --> 00:49:13,135
I like the flavours.
I like the buttery biscuit base.

931
00:49:13,160 --> 00:49:14,655
Funny enough, I do.

932
00:49:14,680 --> 00:49:17,335
I love sour rhubarb across the top.

933
00:49:17,360 --> 00:49:19,175
I think this is lovely.

934
00:49:19,200 --> 00:49:21,775
Your points of difference
are great and they're interesting.

935
00:49:21,800 --> 00:49:24,135
But the technical side
of your cooking, you've got to get

936
00:49:24,160 --> 00:49:26,975
absolutely bang-on, A1. Yeah.

937
00:49:30,880 --> 00:49:34,775
After a Skill Test,
I was really proud of myself.

938
00:49:34,800 --> 00:49:36,495
Like, yeah, I can do this.

939
00:49:36,520 --> 00:49:38,975
And now I'm a bit upset.

940
00:49:40,320 --> 00:49:41,735
Bad day.

941
00:49:42,840 --> 00:49:44,575
Yeah, definitely could do better.

942
00:49:47,880 --> 00:49:52,295
Finally, inspired by both his French
and West African heritage,

943
00:49:52,320 --> 00:49:56,335
private chef Philippe is serving
grilled turbot,

944
00:49:56,360 --> 00:50:00,575
with fried plantain, a corn meal
and spinach slice

945
00:50:00,600 --> 00:50:03,415
with a garri - or cassava flour -
crust,

946
00:50:03,440 --> 00:50:06,335
and both a chunky and smooth
Beninese moyo

947
00:50:06,360 --> 00:50:10,135
sauce made from tomato, red onion,

948
00:50:10,160 --> 00:50:12,215
peppers and scotch bonnet chilli.

949
00:50:17,960 --> 00:50:20,575
Philippe,
I think this is a fantastic dish.

950
00:50:20,600 --> 00:50:23,655
You have a corn cake here
full of spinach.

951
00:50:23,680 --> 00:50:26,415
The garri - that's
made from cassava flour, right?

952
00:50:26,440 --> 00:50:27,695
Yeah. And it's lovely.

953
00:50:27,720 --> 00:50:30,135
It's crispy,
like crispy breadcrumbs.

954
00:50:31,440 --> 00:50:35,255
Philippe, the plantain is divine.
The way you've cooked it,

955
00:50:35,280 --> 00:50:38,535
almost like a fondant, the way
you were roasting it, with a slight

956
00:50:38,560 --> 00:50:41,495
hint of sweetness.
And it works so well.

957
00:50:41,520 --> 00:50:44,055
The moyo sauce -
sweetness of pepper.

958
00:50:44,080 --> 00:50:46,855
There's only a slight hint of warmth
from the chilli in there.

959
00:50:46,880 --> 00:50:48,615
I could do with a little bit more.

960
00:50:48,640 --> 00:50:51,295
If you're making something so
lovely, give us a little extra pot

961
00:50:51,320 --> 00:50:53,455
on the side. Yeah.

962
00:50:53,480 --> 00:50:56,335
I think your fish cookery is
the star of the plate here.

963
00:50:56,360 --> 00:50:59,695
It's very difficult to take
any fish off the bone and make

964
00:50:59,720 --> 00:51:02,095
it look really refined.

965
00:51:02,120 --> 00:51:04,215
But you've done a really good job
of that.

966
00:51:04,240 --> 00:51:05,615
You've cooked it on the bone,

967
00:51:05,640 --> 00:51:09,015
you've removed it beautifully
and put it back together.

968
00:51:09,040 --> 00:51:10,775
Good flavours, very colourful.

969
00:51:10,800 --> 00:51:13,295
It's a really good start
in the kitchen.

970
00:51:13,320 --> 00:51:14,615
Thank you, Chef.

971
00:51:16,000 --> 00:51:20,495
Philippe's dessert is lemon thyme
financier cake topped with tonka

972
00:51:20,520 --> 00:51:22,735
beans, sheep's yoghurt mousse,

973
00:51:22,760 --> 00:51:27,215
hibiscus-flowers-infused mango,
caramelised cashew nuts

974
00:51:27,240 --> 00:51:29,135
and edible flowers.

975
00:51:34,960 --> 00:51:39,175
Philippe, the presentation of your
financier dessert is lovely.

976
00:51:39,200 --> 00:51:40,775
It's delicate.

977
00:51:40,800 --> 00:51:43,015
Financier, for me, is one
of my favourite things.

978
00:51:43,040 --> 00:51:46,455
It's all about that butter, a bit of
crispiness on the edge of it.

979
00:51:46,480 --> 00:51:48,055
You've got it spot-on.

980
00:51:48,080 --> 00:51:49,935
Thank you.

981
00:51:49,960 --> 00:51:52,775
That is fantastic.

982
00:51:52,800 --> 00:51:56,735
A quite sour mousse, but with tonka,

983
00:51:56,760 --> 00:51:59,015
which is like vanilla plus.

984
00:51:59,040 --> 00:52:03,375
But what I'm loving here is the
little bits of candied cashew.

985
00:52:03,400 --> 00:52:05,655
Very sweet and a crunch to them.

986
00:52:05,680 --> 00:52:08,295
I'm finding that an absolute
delight.

987
00:52:09,440 --> 00:52:12,415
Take a mango, which I think
is the most incredible, perfect

988
00:52:12,440 --> 00:52:13,655
fruit on its own,

989
00:52:13,680 --> 00:52:16,775
and just give it a little flavour
of the hibiscus flower is very,

990
00:52:16,800 --> 00:52:19,415
very bold, but it actually
really does work.

991
00:52:19,440 --> 00:52:21,535
It brightens up the mango
and it gives

992
00:52:21,560 --> 00:52:23,295
it a completely different dimension.

993
00:52:23,320 --> 00:52:26,495
I'm really enjoying this dish,
and I'm really enjoying your menu.

994
00:52:26,520 --> 00:52:28,055
Thank you, Chef.

995
00:52:29,960 --> 00:52:33,535
I think the chefs was happy.

996
00:52:33,560 --> 00:52:37,455
So I'm really happy to start
the competition like that.

997
00:52:42,520 --> 00:52:45,415
Throughout the whole day,
there was some good cookery,

998
00:52:45,440 --> 00:52:48,215
but it was nervy in parts,
wasn't it? Yeah.

999
00:52:48,240 --> 00:52:51,615
Tough day for some of our chefs
today, but some great flavours,

1000
00:52:51,640 --> 00:52:53,375
some great plates of food.

1001
00:52:54,880 --> 00:52:56,375
I actually felt for Dan.

1002
00:52:56,400 --> 00:52:59,295
I thought we had a really good menu
in here, but he didn't get

1003
00:52:59,320 --> 00:53:01,655
his custard tart out.
Right, we can't judge it.

1004
00:53:01,680 --> 00:53:03,255
It wasn't up on time.

1005
00:53:03,280 --> 00:53:05,335
It was brave. A brave attempt.

1006
00:53:05,360 --> 00:53:08,575
It's a shame, because I love
the flavours of his lamb dish.

1007
00:53:08,600 --> 00:53:10,815
Disappointed for him.

1008
00:53:10,840 --> 00:53:14,495
If I got through today, like, one,
I think it would be a minor miracle.

1009
00:53:14,520 --> 00:53:17,535
And two, it's almost that second
chance, and I'd have to grab

1010
00:53:17,560 --> 00:53:20,455
it with both hands and then really
kind of up what I'm doing

1011
00:53:20,480 --> 00:53:21,935
in the kitchen.

1012
00:53:21,960 --> 00:53:24,535
Philippe, I did enjoy his cookery.
I really did.

1013
00:53:24,560 --> 00:53:28,855
He gave us French cookery technique
with the flavours of West Africa.

1014
00:53:28,880 --> 00:53:32,455
I thought it was just a really
clever, lovely plate.

1015
00:53:32,480 --> 00:53:34,735
His dessert - flawless.

1016
00:53:34,760 --> 00:53:38,215
Beautiful combination, lovely floral
notes just running through it.

1017
00:53:38,240 --> 00:53:41,215
Texturally beautiful and absolutely
delicious.

1018
00:53:41,240 --> 00:53:45,455
I think this is the goal
of the competition, is to show

1019
00:53:45,480 --> 00:53:49,055
what we can do and stay as much
as I can.

1020
00:53:49,080 --> 00:53:51,135
And I want to stay.

1021
00:53:51,160 --> 00:53:52,335
HE LAUGHS

1022
00:53:52,360 --> 00:53:54,935
Verity gave us a nice hake dish.

1023
00:53:54,960 --> 00:53:56,695
Great puree of the salsify,

1024
00:53:56,720 --> 00:53:59,455
lovely and crispy mussels,
crispy salsify as well.

1025
00:53:59,480 --> 00:54:01,815
Fish was beautifully cooked.
It was very nice.

1026
00:54:01,840 --> 00:54:05,015
The dessert. For me, I found
the mousse was a bit too light,

1027
00:54:05,040 --> 00:54:07,735
but overall, delicious plate
of food.

1028
00:54:07,760 --> 00:54:10,455
I'd love to cook again
in the MasterChef kitchen.

1029
00:54:10,480 --> 00:54:12,535
Nice adrenaline rush.

1030
00:54:12,560 --> 00:54:15,295
I'm hoping that I've done enough
to get through.

1031
00:54:15,320 --> 00:54:18,175
It was a tough day today for Dimi.

1032
00:54:18,200 --> 00:54:22,375
Brining the hake in alcohol
didn't really have any effect.

1033
00:54:22,400 --> 00:54:25,095
Dimi's sauce turned grey
because of the amount

1034
00:54:25,120 --> 00:54:27,295
of the caviar he had through it.

1035
00:54:27,320 --> 00:54:30,495
A blue cheese cheesecake
with ginger and rhubarb

1036
00:54:30,520 --> 00:54:34,255
is a really good idea, but there
wasn't enough blue cheese in it.

1037
00:54:34,280 --> 00:54:37,095
Dimi had great intention
and great ideas.

1038
00:54:37,120 --> 00:54:39,335
He just didn't execute it well
today.

1039
00:54:39,360 --> 00:54:41,215
I made a lot of mistakes.

1040
00:54:41,240 --> 00:54:44,575
I'm realising all of them
while I'm making a presentation.

1041
00:54:44,600 --> 00:54:47,655
It's like, "Oh, this is not right.
This is not right."

1042
00:54:47,680 --> 00:54:50,855
But it's done already,
so I should take it.

1043
00:54:52,960 --> 00:54:55,135
Two of these chefs go through
to the next round.

1044
00:54:55,160 --> 00:54:57,535
Two of them leave the competition.

1045
00:54:57,560 --> 00:54:59,335
We need to make the call.

1046
00:55:10,120 --> 00:55:12,215
Chefs, we know what this means
to you.

1047
00:55:12,240 --> 00:55:14,935
And we also know how difficult it is
to come into the MasterChef

1048
00:55:14,960 --> 00:55:17,095
kitchen and showcase your food.

1049
00:55:17,120 --> 00:55:18,975
That was a challenging day.

1050
00:55:19,000 --> 00:55:22,055
It always is, the first day
in the MasterChef kitchen.

1051
00:55:23,560 --> 00:55:26,895
We can only take our strongest two
chefs through to the next round.

1052
00:55:26,920 --> 00:55:28,655
And we've made our decision.

1053
00:55:30,280 --> 00:55:33,735
The first chef leaving
the competition is...

1054
00:55:35,720 --> 00:55:37,055
...Dan.

1055
00:55:38,560 --> 00:55:41,535
Thank you, Dan. Thank you very much.
Thank you, Dan.

1056
00:55:47,680 --> 00:55:50,935
The second chef leaving
the competition is...

1057
00:55:54,080 --> 00:55:55,495
...Dimi.

1058
00:55:56,960 --> 00:55:58,775
Thank you. Thank you so much, Dimi.

1059
00:55:58,800 --> 00:56:01,215
Thank you very much indeed.
Best of luck.

1060
00:56:06,400 --> 00:56:09,615
Leaving at this stage is difficult
because obviously I wanted to do

1061
00:56:09,640 --> 00:56:12,695
as well as I could.
Falling at the first hurdle,

1062
00:56:12,720 --> 00:56:15,255
I am just a little bit disappointed.

1063
00:56:16,520 --> 00:56:20,295
DIMI: Tomorrow, back to work.
Keep working on myself.

1064
00:56:20,320 --> 00:56:25,095
I know I can't be the part of the
MasterChef Professional again,

1065
00:56:25,120 --> 00:56:29,415
in the UK, but still I have

1066
00:56:29,440 --> 00:56:32,415
around, like, 190 countries

1067
00:56:32,440 --> 00:56:35,255
in the world,
so I can try all of them!

1068
00:56:38,960 --> 00:56:41,535
Verity, Philippe,
you're through to the next round.

1069
00:56:41,560 --> 00:56:43,135
Congratulations.

1070
00:56:43,160 --> 00:56:45,055
Well done. Well done.

1071
00:56:45,080 --> 00:56:47,855
Good job. That's not a high five,
that's a low five!

1072
00:56:47,880 --> 00:56:49,975
LAUGHTER

1073
00:56:50,000 --> 00:56:51,575
Ah, go on.

1074
00:56:51,600 --> 00:56:52,615
Yeah!

1075
00:56:53,720 --> 00:56:57,095
The pressure's high.
It's...it's hot in here.

1076
00:56:57,120 --> 00:56:58,975
Time goes fast.

1077
00:56:59,000 --> 00:57:00,535
I'm totally thrilled.

1078
00:57:01,760 --> 00:57:04,135
PHILIPPE: I have more to show.
I have more to show.

1079
00:57:04,160 --> 00:57:06,975
And I'm really happy to be part
of the next stage.

1080
00:57:07,000 --> 00:57:11,495
And I can't wait to see what's
happened and to see what I can do.

1081
00:57:15,720 --> 00:57:17,695
Next time...

1082
00:57:17,720 --> 00:57:21,855
...four new hopefuls fight for their
place in the quarterfinal.

1083
00:57:21,880 --> 00:57:24,335
Wow. Yeah. You've done that before.

1084
00:57:24,360 --> 00:57:25,735
A few times, Chef.

1085
00:57:25,760 --> 00:57:27,455
Either that or you play the drums.

1086
00:57:29,200 --> 00:57:31,815
You've got a couple of minutes,
guys. Are we plating?

1087
00:57:31,840 --> 00:57:33,135
Yes, Chef.

1088
00:57:35,000 --> 00:57:37,535
Nice pockets of surprises in there.

1089
00:57:37,560 --> 00:57:39,095
That's fantastic.

1090
00:57:40,600 --> 00:57:43,255
You've delivered an absolute
stunning dessert here.