1 00:00:03,805 --> 00:00:05,445 From across the UK... 2 00:00:07,725 --> 00:00:10,405 ..32 up-and-coming chefs... 3 00:00:11,845 --> 00:00:14,205 ..are putting their reputations on the line... 4 00:00:15,525 --> 00:00:20,125 ..in a battle to become Professional MasterChef Champion. 5 00:00:21,965 --> 00:00:26,565 Tonight, the last four hopefuls compete to impress... 6 00:00:26,565 --> 00:00:29,205 ..MasterChef judge Gregg Wallace, 7 00:00:29,205 --> 00:00:32,285 renowned chef Monica Galetti, 8 00:00:32,285 --> 00:00:35,965 and Michelin-starred Marcus Wareing. 9 00:00:37,725 --> 00:00:40,965 I'm naturally very competitive and I try and hide it a lot of the time, 10 00:00:40,965 --> 00:00:44,365 but this is a place where I feel it can come out in full. 11 00:00:44,365 --> 00:00:48,765 I'm still nervous, but I will be on fire later. 12 00:00:48,765 --> 00:00:51,765 My sort of ethos is hit and hope most of the time. 13 00:00:51,765 --> 00:00:54,405 It usually lands on its feet, so that's good, and that's 14 00:00:54,405 --> 00:00:55,845 how I'm going to approach this. 15 00:00:55,845 --> 00:00:57,645 Being here doesn't really feel real yet. 16 00:00:57,645 --> 00:00:59,285 Obviously, it'll be a bit more real 17 00:00:59,285 --> 00:01:01,285 when the judges are staring right at you. 18 00:01:01,285 --> 00:01:04,205 Who has got the talent to rise to the top? 19 00:01:04,205 --> 00:01:08,125 It's time to discover our next culinary superstar. 20 00:01:13,805 --> 00:01:16,845 The last four chefs of this year's competition. How about that? 21 00:01:16,845 --> 00:01:18,525 First up, of course, Skills Test. 22 00:01:18,525 --> 00:01:20,725 Monica, what are you going to get them to do, please? 23 00:01:20,725 --> 00:01:24,565 I would like our chefs to make us a cavatelli pasta dish 24 00:01:24,565 --> 00:01:29,685 with chicken oysters, some cime di rapa and a chicken sauce. 25 00:01:29,685 --> 00:01:31,565 Cavatelli is made by hand. 26 00:01:31,565 --> 00:01:34,445 What shape is it, then? Like a little shell, pasta shells. 27 00:01:34,445 --> 00:01:36,165 It means little cave. 28 00:01:36,165 --> 00:01:39,005 The chicken oysters, that's the cook's little present, 29 00:01:39,005 --> 00:01:41,085 because you only get two of them, don't you? 30 00:01:41,085 --> 00:01:43,845 Prise them out with your thumb if you know where to find them. 31 00:01:43,845 --> 00:01:46,885 Underneath the chicken, just before the legs. 32 00:01:46,885 --> 00:01:49,845 Right. Monica, 20 minutes. Put it together, please. 33 00:01:52,165 --> 00:01:54,565 The pasta dough is premade for our chefs. 34 00:01:56,805 --> 00:02:01,045 The first thing is to make these little logs like this. 35 00:02:01,045 --> 00:02:04,845 These are quite small, and we want enough for a portion. 36 00:02:04,845 --> 00:02:07,645 Cut the pasta the same size. 37 00:02:07,645 --> 00:02:10,125 At the moment, they look like little gnocchi. 38 00:02:10,125 --> 00:02:14,125 You just sort of push it away from you. Brilliant! 39 00:02:14,125 --> 00:02:16,245 That looks like a little clamshell. 40 00:02:16,245 --> 00:02:18,685 So, this board has little ridges on it, 41 00:02:18,685 --> 00:02:21,205 so if they can't do it with the fingers, 42 00:02:21,205 --> 00:02:23,045 they can just push it up there. 43 00:02:23,045 --> 00:02:24,805 And that's an easier way to do it. 44 00:02:27,125 --> 00:02:28,365 Yay! 45 00:02:29,605 --> 00:02:32,565 I'm going to cook off my chicken oysters. 46 00:02:32,565 --> 00:02:34,965 There's always a fight in our household 47 00:02:34,965 --> 00:02:38,165 because there's three of us and there's two oysters on the chicken! 48 00:02:38,165 --> 00:02:41,325 Gently colour the chicken oysters, seal them off. 49 00:02:43,685 --> 00:02:45,405 I'm adding my chopped shallots. 50 00:02:47,365 --> 00:02:49,725 A little bit of garlic, 51 00:02:49,725 --> 00:02:52,205 and I've just deglazed it with a touch of wine. 52 00:02:55,205 --> 00:02:57,005 In goes my pasta. 53 00:02:58,285 --> 00:03:00,845 Once the cookery starts, it's not going to take long 54 00:03:00,845 --> 00:03:03,205 to cook the oysters. It doesn't take long to cook the pasta. 55 00:03:03,205 --> 00:03:05,805 No, this will literally be minutes. 56 00:03:08,685 --> 00:03:10,325 So, I've reduced the wine down. 57 00:03:10,325 --> 00:03:13,245 Touch of Madeira on there, let that reduce down as well. 58 00:03:13,245 --> 00:03:15,085 Touch of stock. 59 00:03:15,085 --> 00:03:16,125 Wow. 60 00:03:18,125 --> 00:03:20,725 You'll see the pasta starts to float to the top - 61 00:03:20,725 --> 00:03:22,445 it means they've cooked. 62 00:03:24,165 --> 00:03:26,965 I'm also making a little garnish with the Parmesan, 63 00:03:26,965 --> 00:03:29,965 just a little tuile or a little crisp to go on my pasta. 64 00:03:29,965 --> 00:03:31,285 They don't have to make that. 65 00:03:31,285 --> 00:03:33,685 They'll probably just grate it over the top. 66 00:03:33,685 --> 00:03:35,325 Completely up to our chefs. 67 00:03:36,885 --> 00:03:40,565 The last thing I'm going to do is prepare our cime di rapa. 68 00:03:40,565 --> 00:03:42,845 Rapeseed oil. That is the top of the plant. 69 00:03:42,845 --> 00:03:45,045 It's beautiful. It's bitter. 70 00:03:45,045 --> 00:03:47,605 It's a cross between a light cabbage and a chicory. 71 00:03:48,605 --> 00:03:52,605 So, I'm just wilting the greens into the sauce. 72 00:03:54,285 --> 00:03:55,845 Beautiful. 73 00:03:55,845 --> 00:03:59,285 It's a one-pot wonder, isn't it, really? It's all about the process. 74 00:03:59,285 --> 00:04:01,325 Flavour on top of flavour on top of flavour, 75 00:04:01,325 --> 00:04:03,405 but it's understanding how to work them. 76 00:04:05,885 --> 00:04:07,245 It's a bowl of pasta. 77 00:04:07,245 --> 00:04:08,725 It's more than that! 78 00:04:10,965 --> 00:04:14,565 Can't go wrong with a little bit of Parmesan, I think, on your pasta. 79 00:04:14,565 --> 00:04:16,245 Hey, look at that! 80 00:04:16,245 --> 00:04:17,685 And there we have it, guys. 81 00:04:17,685 --> 00:04:21,125 My cavatelli pasta with chicken oysters, 82 00:04:21,125 --> 00:04:24,125 cime di rapa and a chicken sauce to go with it. 83 00:04:24,125 --> 00:04:27,085 Well, you know me, I love the food of Italy. 84 00:04:27,085 --> 00:04:28,485 I think that's a beautiful dish. 85 00:04:28,485 --> 00:04:30,445 I hope our chefs can work it out. 86 00:04:32,045 --> 00:04:34,365 Pasta making, I think, is essential skills. 87 00:04:34,365 --> 00:04:37,245 I think what's interesting is that there's no rolling pin. 88 00:04:37,245 --> 00:04:39,125 Without the rolling pin, 89 00:04:39,125 --> 00:04:42,205 it does sort of point towards the method that you use. 90 00:04:42,205 --> 00:04:44,645 Marcus, you are going to watch the making of the cavatelli 91 00:04:44,645 --> 00:04:46,845 from your own little telly and we will have you back 92 00:04:46,845 --> 00:04:50,085 here for the tasting. I'm going to be watching this very closely. 93 00:04:53,205 --> 00:04:55,445 Come on. I'm looking forward to this. 94 00:04:55,445 --> 00:04:58,205 Let's get them in. Let's do it. 95 00:04:58,205 --> 00:04:59,845 Here we go, the last heat. 96 00:05:02,005 --> 00:05:05,965 NARRATOR: First to face Monica's Skills Test is 29-year-old Lindsay. 97 00:05:05,965 --> 00:05:09,125 He grew up in Scotland but is now chef patron 98 00:05:09,125 --> 00:05:11,005 of a restaurant in Newcastle. 99 00:05:12,805 --> 00:05:15,685 During lockdown, I started doing some Sunday lunch 100 00:05:15,685 --> 00:05:17,165 takeaways from home, 101 00:05:17,165 --> 00:05:19,805 then proceeded to evolve into doing pop-ups. 102 00:05:19,805 --> 00:05:22,045 Got great traction, kind of unexpected, 103 00:05:22,045 --> 00:05:24,925 built up a little bit of money and managed to find our own place 104 00:05:24,925 --> 00:05:26,805 which we opened last year. 105 00:05:27,965 --> 00:05:30,685 My food style is definitely creative. 106 00:05:30,685 --> 00:05:32,805 I'm trying to come up with something I've never seen before, 107 00:05:32,805 --> 00:05:34,485 to keep it interesting. 108 00:05:34,485 --> 00:05:36,165 My dream is to try and get a star. 109 00:05:36,165 --> 00:05:39,005 I'm hopeful for the next couple of years, that's something 110 00:05:39,005 --> 00:05:40,445 that could be attainable. 111 00:05:43,965 --> 00:05:45,765 Hello, Lindsay. Hi. 112 00:05:47,045 --> 00:05:51,565 This Skills Test was set by this incredible chef, Monica. 113 00:05:51,565 --> 00:05:55,205 Hi. I would like you to make for us cavatelli pasta 114 00:05:55,205 --> 00:05:59,965 served with chicken oysters and sauce and a garnish of cime di rapa. 115 00:06:01,485 --> 00:06:04,805 OK. Have you seen the shape of cavatelli before? 116 00:06:04,805 --> 00:06:07,605 I'll be honest with you, I can't quite picture it in my head. 117 00:06:07,605 --> 00:06:08,925 It's not filled pasta. 118 00:06:08,925 --> 00:06:11,125 As long as you can make us some little hollows 119 00:06:11,125 --> 00:06:13,445 that will pick up the sauce. OK. 120 00:06:13,445 --> 00:06:15,325 Right, Lindsay, 20 minutes. 121 00:06:15,325 --> 00:06:16,765 Good luck. Thanks. 122 00:06:20,765 --> 00:06:22,605 Where in Scotland are you from, Lindsay? 123 00:06:22,605 --> 00:06:25,325 A little village just south of Edinburgh. 124 00:06:25,325 --> 00:06:26,965 It's the middle of nowhere. 125 00:06:26,965 --> 00:06:31,765 I lived up there until I was about 18 and then moved down to Newcastle. 126 00:06:31,765 --> 00:06:33,365 Do you work in a restaurant? Yes. 127 00:06:33,365 --> 00:06:37,085 So I was lucky enough to be able to open my own place last year. 128 00:06:37,085 --> 00:06:39,245 How old are you, Lindsay? I'm 29. 129 00:06:39,245 --> 00:06:41,325 That's impressive, my friend. Thank you. 130 00:06:42,765 --> 00:06:44,205 Lindsay, what's the plan? 131 00:06:44,205 --> 00:06:46,685 I need to get the sauce ready. Going to do the pasta after that. 132 00:06:46,685 --> 00:06:49,285 And then I'm going to fry off the chicken. Brilliant. 133 00:06:52,765 --> 00:06:54,365 Tell me what's in your sauce, please. 134 00:06:54,365 --> 00:06:57,205 I've got some garlic and shallots, that I've lightly sweated off, 135 00:06:57,205 --> 00:06:59,725 and I'm putting some wine in it and reducing that down. 136 00:06:59,725 --> 00:07:01,445 Got a plan. Hopefully. 137 00:07:03,845 --> 00:07:05,765 Poured a lot of stock into that saucepan. 138 00:07:05,765 --> 00:07:07,365 He didn't really need to do that. 139 00:07:08,645 --> 00:07:11,245 You've had 6 minutes, so you've got 14 minutes left. 140 00:07:15,805 --> 00:07:18,205 So, your own restaurant before you're 30. 141 00:07:18,205 --> 00:07:21,045 So what's the next stage of your ambitious life plan? 142 00:07:21,045 --> 00:07:22,525 Things changed slightly. 143 00:07:22,525 --> 00:07:25,885 I had a little boy three months ago now. Congratulations. 144 00:07:25,885 --> 00:07:28,565 So now it's just a way of finding a nice life balance 145 00:07:28,565 --> 00:07:31,245 in between running a restaurant and being able to spend some time 146 00:07:31,245 --> 00:07:32,645 with my kid. 147 00:07:32,645 --> 00:07:35,805 Work life balance...and you've entered MasterChef?! Yeah. 148 00:07:35,805 --> 00:07:38,045 It doesn't really quite compute, does it? 149 00:07:39,925 --> 00:07:41,325 Can you win the competition? 150 00:07:41,325 --> 00:07:44,525 If I can work out how to do this pasta, then...! One step at time. 151 00:07:50,285 --> 00:07:53,245 He's getting a little dense, but then he's sort of flattening them 152 00:07:53,245 --> 00:07:55,205 out by touching it again afterwards. 153 00:07:55,205 --> 00:07:57,645 He just needs to do it all in one go, on the board. 154 00:08:01,885 --> 00:08:04,965 They don't look like they've got any uniformity whatsoever. 155 00:08:07,525 --> 00:08:10,245 You must make pasta, don't you, in your own restaurant? 156 00:08:10,245 --> 00:08:12,165 Yeah, it's something I enjoy making. 157 00:08:12,165 --> 00:08:15,845 I'm kicking myself now for not making this before. 158 00:08:17,845 --> 00:08:20,565 Your sauce is reducing, your cime di rapa is on, 159 00:08:20,565 --> 00:08:23,765 but you still need to cook the oysters. 160 00:08:23,765 --> 00:08:26,965 Yes, it should be OK. Should be OK. 161 00:08:26,965 --> 00:08:29,325 Now, he needs to build the dish around that pan 162 00:08:29,325 --> 00:08:32,045 because that's where your flavour is - right in there. 163 00:08:33,605 --> 00:08:36,685 How's the pasta tasting? Needs a little bit more salt. 164 00:08:36,685 --> 00:08:39,965 Probably about a minute off now. It's all coming together. 165 00:08:39,965 --> 00:08:41,205 Fingers crossed. 166 00:08:44,845 --> 00:08:46,925 Watch your oyster, the butter's burning. 167 00:08:46,925 --> 00:08:50,165 Ugh-ugh. One side have burnt and the other side, they're fine. 168 00:08:52,325 --> 00:08:55,245 That's not how you cook a chicken oyster. 169 00:08:58,245 --> 00:08:59,965 Right, you done? 170 00:08:59,965 --> 00:09:01,125 Yeah. 171 00:09:07,365 --> 00:09:09,525 Hi, Lindsay. How are you? Good, thanks. 172 00:09:09,525 --> 00:09:12,885 That was a good watch, until the last five minutes. Yeah. 173 00:09:12,885 --> 00:09:15,485 You got it done, though. Well done. Thanks. 174 00:09:20,085 --> 00:09:22,725 You didn't know what the pasta shape was. 175 00:09:22,725 --> 00:09:25,045 It's sort of chewy and thick. 176 00:09:25,045 --> 00:09:28,485 Yeah. The making of your sauce... 177 00:09:28,485 --> 00:09:31,405 You deglazed it, reduced it, add garlic in there. 178 00:09:31,405 --> 00:09:32,645 It was great to see. 179 00:09:32,645 --> 00:09:36,125 It's a shame you took your eye off in the last five minutes 180 00:09:36,125 --> 00:09:39,045 because your chicken oysters sort of cooked on one side, 181 00:09:39,045 --> 00:09:40,525 raw on the other. 182 00:09:40,525 --> 00:09:43,405 Stay focused. Not a bad start, though. 183 00:09:44,965 --> 00:09:48,085 Have a plan before you start and try and stick to it, 184 00:09:48,085 --> 00:09:51,405 because what you do have with your pasta is there's no uniformity. 185 00:09:51,405 --> 00:09:53,405 OK. 186 00:09:53,405 --> 00:09:57,125 Your pasta is quite firm, but looking at your processes, 187 00:09:57,125 --> 00:09:58,805 I think you're OK. 188 00:09:58,805 --> 00:10:01,085 I think you've proved you have a certain amount of knowledge. 189 00:10:01,085 --> 00:10:02,925 Well done. Thank you. 190 00:10:06,445 --> 00:10:08,045 Could have gone better. 191 00:10:08,045 --> 00:10:09,765 Didn't mess up too badly, 192 00:10:09,765 --> 00:10:12,565 so I'm going to take that as a positive. 193 00:10:12,565 --> 00:10:15,085 Nothing seriously went wrong and nothing seriously went good, 194 00:10:15,085 --> 00:10:17,805 so in the middle is OK for now. 195 00:10:22,405 --> 00:10:24,725 Next to put his skills to the test 196 00:10:24,725 --> 00:10:27,885 is 26-year-old private chef Tristan. 197 00:10:30,485 --> 00:10:32,645 I work all around the world. 198 00:10:32,645 --> 00:10:35,045 Some crazy places, which is great fun. 199 00:10:35,045 --> 00:10:38,045 Cooking so many different houses for so many different clients. 200 00:10:38,045 --> 00:10:41,365 It's one of the most rewarding jobs you can have, I think. 201 00:10:41,365 --> 00:10:44,445 My ethos behind every plate I do 202 00:10:44,445 --> 00:10:47,365 is never really to use any dairy. 203 00:10:47,365 --> 00:10:49,485 I'm allergic to it. 204 00:10:49,485 --> 00:10:51,965 I may use it in things that I have to. 205 00:10:53,685 --> 00:10:56,485 I feel there are more delicate flavours to be had 206 00:10:56,485 --> 00:10:58,205 from not using any dairy. 207 00:10:59,765 --> 00:11:03,925 The dream for me is to have my own restaurant, cooking my own food, 208 00:11:03,925 --> 00:11:06,565 hopefully back up in my home in Norfolk. 209 00:11:06,565 --> 00:11:10,885 I feel like MasterChef is the next step, pushing towards my end goal. 210 00:11:13,885 --> 00:11:15,245 How are you, Tristan? 211 00:11:15,245 --> 00:11:18,205 Yeah, very, very well, thank you. Heartbeat's going, as always. 212 00:11:18,205 --> 00:11:21,005 I would like you to make for us cavatelli pasta 213 00:11:21,005 --> 00:11:25,045 with chicken oysters, cooked with a sauce and some cime di rapa. 214 00:11:25,045 --> 00:11:26,525 Perfect. Thank you. 215 00:11:26,525 --> 00:11:28,405 How does cavatelli sound for you? 216 00:11:28,405 --> 00:11:30,405 I've heard of it. I've never made it before. 217 00:11:30,405 --> 00:11:32,845 But I think I'll just use an instinct 218 00:11:32,845 --> 00:11:34,285 and hope that I can get there. 219 00:11:34,285 --> 00:11:35,645 That's all we can hope for. 220 00:11:35,645 --> 00:11:37,805 We are aware of your dairy intolerance. 221 00:11:37,805 --> 00:11:39,845 We've taken the butter and the cheese away. Thank you. 222 00:11:39,845 --> 00:11:41,765 That's very kind. You've just got the olive oil. 223 00:11:41,765 --> 00:11:42,965 Thank you. 224 00:11:42,965 --> 00:11:44,685 Tristan, 20 minutes, good luck. 225 00:11:47,725 --> 00:11:49,245 Good knife skills. 226 00:11:49,245 --> 00:11:50,965 Ah, look at that. 227 00:11:50,965 --> 00:11:53,485 Where are you from, Tristan? Where were you brought up? 228 00:11:53,485 --> 00:11:55,085 I'm from West Norfolk. 229 00:11:55,085 --> 00:11:57,685 A little bit south of King's Lynn if you know it. 230 00:11:57,685 --> 00:11:59,405 Sort of seaside town. 231 00:11:59,405 --> 00:12:00,685 We're farmers there. 232 00:12:00,685 --> 00:12:04,125 Is this where your love of food comes from? Yes, massively so. 233 00:12:04,125 --> 00:12:06,485 I think all the produce up there, the seafood especially, 234 00:12:06,485 --> 00:12:08,485 it's definitely where my love comes from, for sure. 235 00:12:08,485 --> 00:12:10,165 So what's your ambition now? 236 00:12:10,165 --> 00:12:12,765 Really, to have a restaurant up in Norfolk. 237 00:12:15,205 --> 00:12:17,645 So, Tristan, what's the plan? 238 00:12:17,645 --> 00:12:22,285 Getting a sauce on. The chicken is going to go in, deglaze it, 239 00:12:22,285 --> 00:12:24,885 get some flavour into it. Make sure it's cooked. 240 00:12:24,885 --> 00:12:26,685 Move on to the pasta, get that cut. 241 00:12:26,685 --> 00:12:28,325 Then I'm going to move on to the last element, 242 00:12:28,325 --> 00:12:31,005 just blanch that and toss it over for a little garnish. 243 00:12:31,005 --> 00:12:33,445 Tristan, that sounds like a very decent plan to me. 244 00:12:33,445 --> 00:12:34,645 I hope so! 245 00:12:34,645 --> 00:12:37,565 I've brought my own cheese to add later. Ha! Good. 246 00:12:42,405 --> 00:12:44,725 It's just looking a bit rustic, a bit rough. 247 00:12:47,125 --> 00:12:49,165 This dish is more sophisticated than that. 248 00:12:50,405 --> 00:12:53,845 What you don't want to do is boil the chicken. That is boiling. 249 00:12:53,845 --> 00:12:55,525 Just reducing down that Madeira. 250 00:12:55,525 --> 00:12:57,645 Going to add the stock now 251 00:12:57,645 --> 00:13:00,645 and then just let them slowly simmer in there. 252 00:13:03,045 --> 00:13:04,925 You're coming up to halfway there. 253 00:13:04,925 --> 00:13:07,085 If he leaves them in that pan for another ten minutes, 254 00:13:07,085 --> 00:13:09,965 then, they are definitely going to be overcooked. 255 00:13:14,765 --> 00:13:16,525 That's good. 256 00:13:16,525 --> 00:13:18,085 Nice and thin. 257 00:13:22,725 --> 00:13:25,605 So, what are you thinking with your pasta there? 258 00:13:25,605 --> 00:13:28,325 Well, I think I'm just going to roll it onto the little tool there, 259 00:13:28,325 --> 00:13:32,205 and hoping come out little small bits which have nice curves 260 00:13:32,205 --> 00:13:34,085 and it'll sop up all that sauce. 261 00:13:38,725 --> 00:13:40,925 Not what Monica did, 262 00:13:40,925 --> 00:13:42,405 but he's got unity there. 263 00:13:42,405 --> 00:13:44,125 He's got uniformity, which is good. 264 00:13:50,445 --> 00:13:52,805 You've got to think about bringing this dish together. 265 00:13:52,805 --> 00:13:54,965 You've got a minute. Yep. 266 00:14:00,925 --> 00:14:03,125 He would have been better getting it into the pan 267 00:14:03,125 --> 00:14:06,325 and wrapping everything together. 268 00:14:06,325 --> 00:14:09,165 That's what pasta cookery is all about. 269 00:14:09,165 --> 00:14:10,965 All done? All done. 270 00:14:18,005 --> 00:14:20,885 That was going OK until you started to plate up. 271 00:14:20,885 --> 00:14:22,645 Oh, no! 272 00:14:22,645 --> 00:14:24,525 I hope it tastes better than it looks. 273 00:14:30,325 --> 00:14:34,445 Tristan, I like that you tried to keep this pasta as uniform 274 00:14:34,445 --> 00:14:35,925 as possible in size. 275 00:14:35,925 --> 00:14:38,845 The making of your sauce, you had shallots in there, lots of garlic. 276 00:14:38,845 --> 00:14:41,205 Quite rustic in the way that you were making it 277 00:14:41,205 --> 00:14:44,085 and that's fine. You know, it tastes good. OK. 278 00:14:44,085 --> 00:14:47,245 You watered your cime di rapa in one pan, and then the pasta 279 00:14:47,245 --> 00:14:48,605 went on top of that. 280 00:14:48,605 --> 00:14:51,445 Yet it would have been great to see it all fold into the pan 281 00:14:51,445 --> 00:14:53,365 that you had the chicken oysters in. 282 00:14:53,365 --> 00:14:56,405 But not a bad start, though, Tristan. 283 00:14:56,405 --> 00:14:59,005 I don't think it's a good idea to drop the chicken oyster 284 00:14:59,005 --> 00:15:01,405 into the pan with the sauce and just let it cook. 285 00:15:01,405 --> 00:15:03,205 It's such a delicate thing. 286 00:15:03,205 --> 00:15:05,125 You've got to really nurture them. 287 00:15:05,125 --> 00:15:07,485 But there were some lovely knife skills on show, 288 00:15:07,485 --> 00:15:09,045 lovely pasta work on show, 289 00:15:09,045 --> 00:15:12,485 and you've got a lovely manner around the kitchen. 290 00:15:12,485 --> 00:15:14,125 That's a pretty good start. 291 00:15:14,125 --> 00:15:16,285 Let's hope for better presentation in the next round. 292 00:15:16,285 --> 00:15:19,045 Thank you, Tristan. Thank you very much indeed. Thank you. 293 00:15:22,325 --> 00:15:24,325 I think there's a lot more to come from him. 294 00:15:24,325 --> 00:15:27,325 We may have found the non-dairy cream of the crop. 295 00:15:27,325 --> 00:15:29,005 TRISTAN EXHALES 296 00:15:29,005 --> 00:15:31,605 In hindsight, I definitely would have plated differently, 297 00:15:31,605 --> 00:15:35,285 but everything else seemed to go OK and Gregg said it was a good start, 298 00:15:35,285 --> 00:15:36,605 so I'll take that. 299 00:15:41,245 --> 00:15:44,685 The last Skills Test of this year's competition. 300 00:15:44,685 --> 00:15:47,365 Make it a good 'un, Marcus. What have we got? 301 00:15:47,365 --> 00:15:52,005 I'd like our chefs to make a poached pineapple served with a sabayon 302 00:15:52,005 --> 00:15:54,005 and a garnish of toffee popcorn. 303 00:15:54,005 --> 00:15:55,405 Brilliant. I love that. 304 00:15:55,405 --> 00:15:58,125 I think two out of three, they might manage. 305 00:15:58,125 --> 00:15:59,925 20 minutes - not a lot of time. 306 00:15:59,925 --> 00:16:02,485 Marcus, please, off you go. 307 00:16:02,485 --> 00:16:04,845 Before we start to prep the pineapple, it's important 308 00:16:04,845 --> 00:16:06,885 to get the cooking liquid on. 309 00:16:06,885 --> 00:16:09,565 The reason for poaching it is to incorporate 310 00:16:09,565 --> 00:16:11,445 some of these fabulous flavours. 311 00:16:11,445 --> 00:16:14,125 In here we've got water, some brown sugar. 312 00:16:14,125 --> 00:16:17,205 We've got our rum - lots of it. 313 00:16:17,205 --> 00:16:18,645 Got some cinnamon sticks, 314 00:16:18,645 --> 00:16:21,565 pink peppercorns - just crush those up in your hands. 315 00:16:21,565 --> 00:16:23,445 And some star anise. 316 00:16:23,445 --> 00:16:26,165 But they can use whatever it is that they want? 317 00:16:26,165 --> 00:16:27,605 As long as it's poached 318 00:16:27,605 --> 00:16:30,165 and as long as there is some added flavour, added value. 319 00:16:31,765 --> 00:16:35,045 So, now I'm going to get to our pineapple, cut that down. 320 00:16:35,045 --> 00:16:36,925 Taking off the skin. 321 00:16:36,925 --> 00:16:38,805 I'm taking out the little eyes. 322 00:16:38,805 --> 00:16:42,605 How they serve it and how much pineapple is entirely up to them. 323 00:16:42,605 --> 00:16:45,845 Juicy pineapple is just so good. 324 00:16:45,845 --> 00:16:47,365 Do you like pina colada? 325 00:16:47,365 --> 00:16:49,165 Love pina colada. 326 00:16:49,165 --> 00:16:52,085 Our stock syrup has come up to the boil 327 00:16:52,085 --> 00:16:53,565 and then just drop in the pineapple. 328 00:16:53,565 --> 00:16:57,565 That pineapple is just going to soak up all those flavours. 329 00:16:57,565 --> 00:17:01,205 You're make a cartouche. Why not a saucepan lid? 330 00:17:01,205 --> 00:17:05,005 That just helps the stock just roll underneath and just coat 331 00:17:05,005 --> 00:17:07,205 any pineapple that's sticking up there. 332 00:17:09,365 --> 00:17:12,765 Now, our sabayon, which is three egg yolks, 333 00:17:12,765 --> 00:17:15,085 and just a couple of spoons of sugar. 334 00:17:15,085 --> 00:17:18,845 Sabayon, is it a standard bit of the curriculum for a chef? 335 00:17:18,845 --> 00:17:21,565 I think it's a little bit more specialist because a sabayon 336 00:17:21,565 --> 00:17:23,965 lends itself to the base of quite a few desserts, 337 00:17:23,965 --> 00:17:27,565 various different parfaits, different glazes, different dishes. 338 00:17:27,565 --> 00:17:28,845 I agree. 339 00:17:28,845 --> 00:17:31,605 It can be folded into mousses or into ganache, for example. 340 00:17:33,565 --> 00:17:36,445 Sabayon can be any flavour, can't it? Absolutely. 341 00:17:36,445 --> 00:17:39,205 You can add whatever liqueur you want to it. 342 00:17:39,205 --> 00:17:41,005 Some almond liqueur there. 343 00:17:42,605 --> 00:17:45,725 You can see Marcus is controlling the heat. 344 00:17:45,725 --> 00:17:47,485 It's really important. 345 00:17:47,485 --> 00:17:50,765 And if they walk away from that, it will start to scramble. 346 00:17:50,765 --> 00:17:52,685 Right, ribbon stage. 347 00:17:52,685 --> 00:17:55,285 You know when you get to the ribbon stage, just lift up your whisk 348 00:17:55,285 --> 00:17:58,845 and you get a little ribbon sitting on top. Hey! 349 00:17:58,845 --> 00:18:00,365 Now, popcorn. 350 00:18:00,365 --> 00:18:03,525 I'm just going to put some of these kernels into the dry pan. 351 00:18:03,525 --> 00:18:05,805 Lid on. Every now and again just give them a shake. 352 00:18:05,805 --> 00:18:07,765 You don't want to catch too much on the bottom. 353 00:18:11,165 --> 00:18:13,285 I love this, when you're showing kids. 354 00:18:15,005 --> 00:18:16,205 It just makes you laugh. 355 00:18:16,205 --> 00:18:18,325 Marcus, I've never seen you so happy. 356 00:18:18,325 --> 00:18:20,325 When you say the kids enjoy it, Marcus, 357 00:18:20,325 --> 00:18:22,405 did you mean kids with beards? Look at him! 358 00:18:22,405 --> 00:18:24,365 THEY LAUGH 359 00:18:26,325 --> 00:18:28,445 Now on to the toffee, 360 00:18:28,445 --> 00:18:31,005 which the popcorn will go into, 361 00:18:31,005 --> 00:18:33,125 which is butter, brown sugar... 362 00:18:34,765 --> 00:18:38,525 ..and a very good, generous glug of golden syrup. 363 00:18:38,525 --> 00:18:40,125 Wow. Look at that. 364 00:18:41,565 --> 00:18:44,845 You don't probe the temperature there, you just do it by eye? 365 00:18:44,845 --> 00:18:46,165 Yep, that's it. 366 00:18:46,165 --> 00:18:49,965 You're looking for the caramel to look really thick. 367 00:18:49,965 --> 00:18:53,405 The colour's not going to change much unless it's burnt. 368 00:18:53,405 --> 00:18:56,165 You should keep whisking it cos you don't want it to split. 369 00:18:56,165 --> 00:19:00,365 You can start to see it's getting thicker, thicker, thicker. 370 00:19:00,365 --> 00:19:02,165 We just put in our popcorn. 371 00:19:05,805 --> 00:19:07,765 And there we have toffee popcorn. 372 00:19:07,765 --> 00:19:09,725 Lovely. 373 00:19:09,725 --> 00:19:12,045 And then we're pretty much ready to go. 374 00:19:15,565 --> 00:19:17,525 Pineapple, rum, sugar. 375 00:19:17,525 --> 00:19:19,085 That's the Caribbean. 376 00:19:22,085 --> 00:19:23,885 Love the glaze of the sabayon. 377 00:19:23,885 --> 00:19:27,405 It's an extra treat, isn't it? Hmm. A bit of fun on the plate. 378 00:19:27,405 --> 00:19:29,885 Then we've got some little popcorn shoots here, too. 379 00:19:32,325 --> 00:19:35,005 Poached pineapple, served with a sabayon 380 00:19:35,005 --> 00:19:36,965 and a garnish of toffee popcorn. 381 00:19:36,965 --> 00:19:39,325 That's fabulous. Come on! 382 00:19:39,325 --> 00:19:40,965 That looks amazing. 383 00:19:42,685 --> 00:19:45,925 Cor blimey! That is one boozy pineapple. 384 00:19:45,925 --> 00:19:48,325 Not 'alf! Yeah, it's for mums and dads. 385 00:19:48,325 --> 00:19:51,125 Wow. It's always good to end up on a bit of fun. 386 00:19:52,925 --> 00:19:56,885 It's a beautiful, beautiful dessert, but it's going to take quite a bit 387 00:19:56,885 --> 00:19:58,525 of skill to put that together, though. 388 00:19:58,525 --> 00:20:00,365 I think the poaching, they can do. 389 00:20:00,365 --> 00:20:03,125 The sabayon, they might not know so well, but they can try 390 00:20:03,125 --> 00:20:06,245 and figure it out that it needs to be cooked on a bain-marie. 391 00:20:06,245 --> 00:20:09,325 And popcorn, it might not be exactly like you've made it, 392 00:20:09,325 --> 00:20:11,525 but they could do a caramel and put the popcorn 393 00:20:11,525 --> 00:20:12,885 through that as well. Yeah. 394 00:20:12,885 --> 00:20:15,965 Monica, you're off to the observation room. All right, 395 00:20:15,965 --> 00:20:17,965 we'll have you back in for the tasting. 396 00:20:17,965 --> 00:20:19,965 Brilliant. We'll see you soon. 397 00:20:21,445 --> 00:20:24,405 The last group of chefs, Marcus. Come on, let's get them in. 398 00:20:24,405 --> 00:20:25,685 Yep. Let's do it. 399 00:20:25,685 --> 00:20:29,125 NARRATOR: First to tackle Marcus's Skills Test is Tom... 400 00:20:29,125 --> 00:20:30,205 Hello. 401 00:20:30,205 --> 00:20:34,445 ..a 24-year-old sous-chef who works in a luxury hotel in Sussex. 402 00:20:34,445 --> 00:20:37,005 You all right? I'M all right. 403 00:20:37,005 --> 00:20:39,285 You? Slightly terrified. 404 00:20:37,005 --> 00:20:39,285 CHUCKLES 405 00:20:40,885 --> 00:20:43,605 I'm 24, so I'm still quite new into cooking. 406 00:20:43,605 --> 00:20:46,485 I'm classically trained. I went to Westminster Kingsway in London. 407 00:20:46,485 --> 00:20:49,405 I'm from a cooking background. 408 00:20:49,405 --> 00:20:51,085 Sort of through my blood. 409 00:20:52,565 --> 00:20:54,365 My mum works as a pastry chef. 410 00:20:54,365 --> 00:20:56,845 My dad is an exec chef at a hotel. 411 00:20:58,165 --> 00:21:00,445 Hopefully in a few years I'll be the better chef, 412 00:21:00,445 --> 00:21:02,165 but it's definitely still him for now. 413 00:21:02,165 --> 00:21:03,885 He's got a couple of hundred years on me. 414 00:21:05,885 --> 00:21:08,525 So the best thing about being a chef is just the sort of constant 415 00:21:08,525 --> 00:21:11,005 creativity you can sort of showcase. 416 00:21:11,005 --> 00:21:14,605 My style is traditional food done well. 417 00:21:14,605 --> 00:21:16,645 It'd be nice to cook for the judges. 418 00:21:16,645 --> 00:21:19,205 My brother Charlie, he loves watching clips of Gregg reacting 419 00:21:19,205 --> 00:21:21,885 to nice puddings, so if I could make one of them, 420 00:21:21,885 --> 00:21:23,565 then, that'd be absolutely ideal. 421 00:21:25,485 --> 00:21:27,125 I hope for the best, 422 00:21:27,125 --> 00:21:28,525 but expect the worst. 423 00:21:31,125 --> 00:21:34,045 Tom, welcome to MasterChef. Thanks for having me. 424 00:21:34,045 --> 00:21:39,125 This Skills Test was set by the incomparable Marcus Wareing. 425 00:21:39,125 --> 00:21:40,565 OK. 426 00:21:40,565 --> 00:21:42,805 This is a dessert. Nice. 427 00:21:42,805 --> 00:21:44,405 How's that? Yeah, sounds good. 428 00:21:44,405 --> 00:21:47,325 You're good with pudding? I love pastry, so... Good man. 429 00:21:47,325 --> 00:21:50,405 Nice one, Tom. I think that's the first one who's ever said that, 430 00:21:50,405 --> 00:21:51,525 walking into pastry. 431 00:21:51,525 --> 00:21:54,605 Poached pineapple, serve it with a sabayon, toffee popcorn. 432 00:21:54,605 --> 00:21:56,725 20 minutes. Let's go. 433 00:22:04,005 --> 00:22:05,205 Tom, what's your plan? 434 00:22:05,205 --> 00:22:07,965 I'm just getting the poaching liquid on. OK. 435 00:22:07,965 --> 00:22:09,765 Muscovado sugar. 436 00:22:09,765 --> 00:22:12,245 Nice mix of rum, spices in there. 437 00:22:19,165 --> 00:22:21,885 I'm just going to get the pineapple in, cos I think that'll probably 438 00:22:21,885 --> 00:22:24,205 take the longest. Sabayon, I know what that is - 439 00:22:24,205 --> 00:22:28,285 it's just whipped-up egg yolks, sugar, and then a bit of alcohol. 440 00:22:28,285 --> 00:22:31,165 I assume you want it glazed because you've got a blowtorch there. 441 00:22:31,165 --> 00:22:33,685 Good man. Tom knows what a sabayon is. 442 00:22:33,685 --> 00:22:36,365 I'm really liking the sound of his plan. 443 00:22:37,805 --> 00:22:39,685 His pineapple is poaching. 444 00:22:46,325 --> 00:22:48,885 Pineapple's under way. Yeah. Poaching liquor is done. 445 00:22:48,885 --> 00:22:52,205 You've got everything in there? Yeah. Tom, you're doing very well. 446 00:22:54,645 --> 00:22:57,885 Now, a lot of chefs really hate pastry challenges. 447 00:22:57,885 --> 00:23:00,805 I just think it's great to sort of know a bit of everything. 448 00:23:00,805 --> 00:23:03,045 I'm not going to lie, I've not made popcorn in a pan 449 00:23:03,045 --> 00:23:05,085 in quite a long time. I always use Chef Mike. 450 00:23:05,085 --> 00:23:06,805 Who's Chef Mike? 451 00:23:06,805 --> 00:23:09,365 Microwave. 452 00:23:06,805 --> 00:23:09,365 THEY LAUGH 453 00:23:12,245 --> 00:23:14,485 I've never heard it called that before! 454 00:23:14,485 --> 00:23:16,685 You've never heard that? Chef Mike! 455 00:23:16,685 --> 00:23:19,205 There's not many chefs making us laugh like that. 456 00:23:20,765 --> 00:23:22,005 Come on. 457 00:23:23,765 --> 00:23:25,725 It will pop, I'm just being impatient. 458 00:23:25,725 --> 00:23:26,925 You've got 12 minutes left. 459 00:23:26,925 --> 00:23:28,445 Your sabayon's now under way, 460 00:23:28,445 --> 00:23:31,525 your pineapple's poaching, popcorn's cooking. Yeah. 461 00:23:33,565 --> 00:23:34,845 Popping now. 462 00:23:38,205 --> 00:23:40,685 Sabayon's thickening up nicely. 463 00:23:43,325 --> 00:23:44,725 Why have you come onto MasterChef? 464 00:23:44,725 --> 00:23:48,285 My grandad passed away a few months ago, and my grandma quite likes 465 00:23:48,285 --> 00:23:51,005 the show and I think she would love to see me on it. 466 00:23:51,005 --> 00:23:53,485 Did Grandad manage to eat your food in the restaurant? 467 00:23:53,485 --> 00:23:56,325 He was a pie and mash man, so it's not really his thing, you know? 468 00:24:00,125 --> 00:24:03,085 How's it going, Tom? A bit behind this toffee popcorn, to be honest. 469 00:24:03,085 --> 00:24:05,205 I should've got this on sooner. That's my mistake. 470 00:24:05,205 --> 00:24:08,245 There was some syrup or some honey that he can put into it. 471 00:24:08,245 --> 00:24:10,925 I didn't see that. There we go. 472 00:24:14,005 --> 00:24:15,605 Finally got there. 473 00:24:15,605 --> 00:24:18,245 Start to think about your presentation, OK? 474 00:24:18,245 --> 00:24:20,165 Oh, his pineapple looks nice. 475 00:24:20,165 --> 00:24:22,245 I've got the jitters here. Look at this. 476 00:24:26,525 --> 00:24:27,725 Got about a minute. 477 00:24:29,405 --> 00:24:30,805 It looks good, Tom. 478 00:24:32,045 --> 00:24:33,245 Hey! 479 00:24:34,445 --> 00:24:37,125 All done? Yeah. Sorry. I'm not quite happy with that. 480 00:24:37,125 --> 00:24:38,805 It's sort of oozing out a little bit. 481 00:24:38,805 --> 00:24:40,525 WE'LL tell you if it's right or wrong. 482 00:24:40,525 --> 00:24:42,085 MARCUS LAUGHS 483 00:24:45,165 --> 00:24:46,325 Hello. 484 00:24:47,845 --> 00:24:49,525 Tom. 485 00:24:49,525 --> 00:24:50,885 That was a good start. 486 00:24:50,885 --> 00:24:52,605 You think? It didn't feel it. 487 00:24:52,605 --> 00:24:56,125 Yeah, you need to be a little bit kinder to yourself. OK. 488 00:24:56,125 --> 00:24:59,365 We'll tell you when it's going bad. OK, yeah. 489 00:25:04,045 --> 00:25:05,685 Tom, that was a really good start. 490 00:25:05,685 --> 00:25:08,565 Very calm, a really professional approach to the kitchen, 491 00:25:08,565 --> 00:25:11,365 which I do like. I love the way you cut down the pineapple. 492 00:25:11,365 --> 00:25:13,885 Poaching liquid - absolutely delicious. 493 00:25:13,885 --> 00:25:17,005 Your sabayon - the reason why it is thin like that is because you didn't 494 00:25:17,005 --> 00:25:20,605 cook it enough. Yeah. But this was a fantastic Skills Test to watch. 495 00:25:22,205 --> 00:25:24,805 Poaching of your pineapple - beautifully done. 496 00:25:24,805 --> 00:25:27,445 And also understood that with a cartouche over the top, 497 00:25:27,445 --> 00:25:30,165 it was going to gently continue to poach. 498 00:25:30,165 --> 00:25:33,565 And you got a good kick of rum in that. Fantastic. 499 00:25:33,565 --> 00:25:35,045 Loved your working methods. 500 00:25:35,045 --> 00:25:36,765 Tidy, under control. 501 00:25:36,765 --> 00:25:39,445 And I'm excited to see what you've got in store for us. 502 00:25:40,565 --> 00:25:43,485 Pastry challenges have a lot of chefs in big wobbles 503 00:25:43,485 --> 00:25:45,725 and you knew exactly what you were doing. 504 00:25:45,725 --> 00:25:48,125 See in the next round. Thank you. Thank you very much. 505 00:25:54,485 --> 00:25:57,245 Considering it's my first time in there, like, cooking, 506 00:25:57,245 --> 00:25:59,405 and I had all those eyes over me, 507 00:25:59,405 --> 00:26:01,645 I'm pretty happy. Like, 70% happy. 508 00:26:04,325 --> 00:26:06,485 NARRATOR: Last to face Marcus's Skills Test... 509 00:26:06,485 --> 00:26:07,725 Hello, Chefs. 510 00:26:07,725 --> 00:26:10,725 ..is 29-year-old I-Lin. 511 00:26:10,725 --> 00:26:14,605 She's a chef de partie in a central London restaurant. 512 00:26:16,885 --> 00:26:18,245 I'm from Taiwan. 513 00:26:18,245 --> 00:26:21,485 My hometown is the oldest city, and with a lot 514 00:26:21,485 --> 00:26:23,805 of lovely street foods. 515 00:26:23,805 --> 00:26:28,085 I work in the restaurant in a five-star luxury hotel. 516 00:26:29,285 --> 00:26:32,765 We focus on British classics such as handmade pies. 517 00:26:33,925 --> 00:26:36,285 We do all the dough by ourselves. 518 00:26:37,645 --> 00:26:40,405 I majored in biology, but I've found my 519 00:26:40,405 --> 00:26:43,965 passion in cooking and baking, 520 00:26:43,965 --> 00:26:46,045 so I like my life now. 521 00:26:48,445 --> 00:26:53,765 I love to cook contemporary cuisine inspired by my hometown in Taiwan, 522 00:26:53,765 --> 00:26:57,045 and also some Western cuisine techniques. 523 00:26:59,405 --> 00:27:03,485 I'm doing MasterChef because I can show my family 524 00:27:03,485 --> 00:27:06,805 how I learned from my work in Europe. 525 00:27:07,845 --> 00:27:12,325 I hope there's a good Skills Test for me, and I will try my best. 526 00:27:14,805 --> 00:27:16,685 I-Lin, welcome to MasterChef. 527 00:27:16,685 --> 00:27:18,725 Thank you. How are you with pastry? 528 00:27:18,725 --> 00:27:21,365 I have some experience in pastry. 529 00:27:21,365 --> 00:27:24,485 I would like you to make poached pineapple served with a sabayon 530 00:27:24,485 --> 00:27:25,685 and toffee popcorn. 531 00:27:25,685 --> 00:27:26,965 Yeah, it sounds delicious! 532 00:27:26,965 --> 00:27:28,645 20 minutes, over to you. 533 00:27:31,445 --> 00:27:36,765 She's rushing, and she has cut off a lot of that pineapple. 534 00:27:38,365 --> 00:27:40,565 You're comfortable with this challenge? 535 00:27:40,565 --> 00:27:43,445 Erm, I hope so. I will do my best. 536 00:27:46,365 --> 00:27:48,205 Can you tell me what your plans are? 537 00:27:48,205 --> 00:27:52,045 Poach the pineapple first and do the sabayon and do the popcorn. 538 00:27:52,045 --> 00:27:53,765 Great! 539 00:27:59,525 --> 00:28:02,285 She's got everything going on at the same time. 540 00:28:08,925 --> 00:28:10,845 You made a sabayon before? 541 00:28:10,845 --> 00:28:13,125 Yeah, it was a long time ago. 542 00:28:13,125 --> 00:28:15,045 What have you got in there, just egg yolks? 543 00:28:15,045 --> 00:28:18,565 Yeah, egg yolk, and whisk until ribbon stage. 544 00:28:18,565 --> 00:28:20,845 She hasn't got any sugar 545 00:28:20,845 --> 00:28:23,205 in those egg yolks, they're going to scramble. 546 00:28:26,925 --> 00:28:28,845 She's used the wrong pan. 547 00:28:31,325 --> 00:28:34,045 She'll have to put a tray or something on that popcorn. 548 00:28:35,525 --> 00:28:37,045 Erm, the lid's for this? 549 00:28:37,045 --> 00:28:38,765 Yeah, the pan for the popcorn 550 00:28:38,765 --> 00:28:41,125 was the one that you've got your poaching liquid in, 551 00:28:41,125 --> 00:28:42,525 that's what the lid was for. 552 00:28:45,085 --> 00:28:47,885 There. Yes. Seven minutes gone, 553 00:28:47,885 --> 00:28:50,405 you're whisking up the yolk for your sabayon, 554 00:28:50,405 --> 00:28:52,325 you got the pineapple poaching, 555 00:28:52,325 --> 00:28:54,045 you got your popcorn on. 556 00:28:55,405 --> 00:28:56,765 And this is for sabayons? 557 00:28:56,765 --> 00:28:59,605 No. Basically, you've used the butter for your toffee... 558 00:28:59,605 --> 00:29:02,525 Yeah, yeah. ..in with your kernels. Yes, yes. We're going to grab you 559 00:29:02,525 --> 00:29:04,525 some more butter for your toffee sauce, OK? 560 00:29:04,525 --> 00:29:05,965 OK. Thank you. 561 00:29:05,965 --> 00:29:07,565 You OK? Yeah. 562 00:29:07,565 --> 00:29:09,845 Feeling the pressure? Yes. 563 00:29:09,845 --> 00:29:12,085 Did you always want to be a chef? 564 00:29:12,085 --> 00:29:16,845 Before, I was majoring in biology and studied with cancer research. 565 00:29:16,845 --> 00:29:19,285 What? You were studying medicine? 566 00:29:19,285 --> 00:29:22,925 Yes, yes. You're amazing! So how long have you been a chef? 567 00:29:22,925 --> 00:29:24,925 Two years. Just two years? Yes. 568 00:29:24,925 --> 00:29:28,445 I graduated from culinary school in 2019. 569 00:29:28,445 --> 00:29:31,365 What does your family think of you becoming a chef 570 00:29:31,365 --> 00:29:34,365 when you've studied biology and you've worked in medicine? 571 00:29:34,365 --> 00:29:37,165 My mum always supports me, and my father, 572 00:29:37,165 --> 00:29:38,845 he changed a lot. At the beginning, 573 00:29:38,845 --> 00:29:41,125 he didn't like me to do this, 574 00:29:41,125 --> 00:29:43,565 but now he's very proud of me. 575 00:29:43,565 --> 00:29:44,965 Good. Aw! 576 00:29:46,085 --> 00:29:47,485 All right, we're under way. 577 00:29:49,925 --> 00:29:53,845 Well, the toffee looks good, but the popcorn needs to be ready now. 578 00:29:53,845 --> 00:29:56,845 Just remember, it's toffee popcorn, OK? Yes. 579 00:29:56,845 --> 00:30:00,045 So you've got to wrap the popcorn with toffee. 580 00:30:00,045 --> 00:30:01,285 OK. 581 00:30:11,485 --> 00:30:14,405 Sabayon, I'm not sure it's cooked through. 582 00:30:18,085 --> 00:30:19,925 Are you finished? Yes. 583 00:30:19,925 --> 00:30:21,565 Well done. Thank you. 584 00:30:30,205 --> 00:30:31,885 MONICA SIGHS 585 00:30:37,925 --> 00:30:40,885 My message to you is slow down. Yes, OK. 586 00:30:40,885 --> 00:30:45,365 You're rushing at such a speed, you're making really big mistakes. 587 00:30:45,365 --> 00:30:49,805 Yes. First of all, we as chefs will always look at this. 588 00:30:49,805 --> 00:30:50,925 Yeah, the trimmings. 589 00:30:50,925 --> 00:30:53,325 There's quite a lot of the pineapple still left over. 590 00:30:53,325 --> 00:30:55,005 Look, that's not good. 591 00:30:55,005 --> 00:30:59,685 Yes, yes. Your sabayon is not cooked, your popcorn is burnt. 592 00:30:59,685 --> 00:31:03,325 Yes. You've got it up, but you've not got it done well. 593 00:31:03,325 --> 00:31:05,005 Yeah. 594 00:31:05,005 --> 00:31:07,645 Sabayon-making, it needed sugar in there. 595 00:31:07,645 --> 00:31:09,605 The alcohol didn't even make it in, 596 00:31:09,605 --> 00:31:11,645 it went into the caramel, 597 00:31:11,645 --> 00:31:14,045 the butter ended up in the popcorn. 598 00:31:14,045 --> 00:31:16,365 Allow yourself time to breathe and think 599 00:31:16,365 --> 00:31:18,245 about what you're presenting. 600 00:31:18,245 --> 00:31:19,445 No more waste. 601 00:31:19,445 --> 00:31:20,845 Yes. 602 00:31:20,845 --> 00:31:25,205 It seems to me that you understand how to do these processes, 603 00:31:25,205 --> 00:31:28,645 but you won't be able to do them properly if you keep racing. 604 00:31:28,645 --> 00:31:30,205 Yes, OK. 605 00:31:30,205 --> 00:31:32,885 Thank you very much. Thank you so much. Thank you. 606 00:31:36,965 --> 00:31:38,645 It was quite challenging. 607 00:31:38,645 --> 00:31:42,165 Everything just came in to my mind at the same time. 608 00:31:42,165 --> 00:31:46,125 I need to slow down and calm down, to be more organised. 609 00:31:49,965 --> 00:31:51,685 That was a really good Skills Test. 610 00:31:51,685 --> 00:31:54,005 Tom was my pick of the bunch. 611 00:31:54,005 --> 00:31:57,685 I agree. I think we've got some good chefs in today. 612 00:31:57,685 --> 00:32:00,285 I think we're in for a good round. 613 00:32:03,165 --> 00:32:07,125 You are our last batch of chefs in this year's competition, 614 00:32:07,125 --> 00:32:11,445 and we don't know, we may well have saved the best till last. 615 00:32:11,445 --> 00:32:15,045 This year's champion may well be standing in front of us right now. 616 00:32:16,845 --> 00:32:19,245 Here we are, the exciting part of 617 00:32:19,245 --> 00:32:22,165 the competition when you get to cook your own food. 618 00:32:23,125 --> 00:32:25,405 It's your Signature two-course menu. 619 00:32:25,405 --> 00:32:27,085 One main, one dessert 620 00:32:27,085 --> 00:32:29,365 to absolutely wow. 621 00:32:29,365 --> 00:32:32,325 At the end of this, two of you go through, 622 00:32:32,325 --> 00:32:34,005 two of you leave the competition. 623 00:32:34,005 --> 00:32:36,685 Chefs, an hour and a half, over to you. 624 00:32:46,725 --> 00:32:49,525 I think I've started with a good base. 625 00:32:49,525 --> 00:32:52,325 Wasn't amazing, but it wasn't rubbish. 626 00:32:52,325 --> 00:32:54,285 I think the judges' impression of me 627 00:32:54,285 --> 00:32:57,565 is I'm a slightly uncut diamond, almost, where you've 628 00:32:57,565 --> 00:33:00,725 just got something that's not quite there yet, 629 00:33:00,725 --> 00:33:02,925 which I agree with completely. 630 00:33:04,365 --> 00:33:07,045 Tristan, you got off to a good start. 631 00:33:07,045 --> 00:33:08,685 What's your menu, please, Chef? 632 00:33:08,685 --> 00:33:11,645 My menu today is wild garlic-wrapped quail breast with charred 633 00:33:11,645 --> 00:33:13,445 pear, a little quail bone jus. 634 00:33:13,445 --> 00:33:15,965 And for pudding, I've got a twice-risen doughnut, 635 00:33:15,965 --> 00:33:18,365 some elderflower-poached strawberries 636 00:33:18,365 --> 00:33:20,325 which are in a St-Germain liquor, 637 00:33:20,325 --> 00:33:22,525 with a basil and lime meringue sorbet. 638 00:33:22,525 --> 00:33:24,405 Why do you want to do a doughnut? 639 00:33:24,405 --> 00:33:26,605 Cos I love them. 640 00:33:24,405 --> 00:33:26,605 HE LAUGHS 641 00:33:26,605 --> 00:33:29,565 I think they're slightly underrated. I think you can really do something 642 00:33:29,565 --> 00:33:32,205 really cool with doughnuts, and they're slightly sort of 643 00:33:32,205 --> 00:33:34,685 underrated in the fine dining scene, is my view on it. 644 00:33:34,685 --> 00:33:37,285 Talk to me about your sorbet. You said basil and lime meringue? 645 00:33:37,285 --> 00:33:40,125 So it's a French meringue, which is whipped really, really stiff, 646 00:33:40,125 --> 00:33:42,405 basil and lime juice all whipped through it, 647 00:33:42,405 --> 00:33:44,525 and it's served, basically, frozen. 648 00:33:44,525 --> 00:33:45,965 I don't know if you've heard of it. 649 00:33:45,965 --> 00:33:48,645 I believe I sort of randomly made it up. 650 00:33:49,885 --> 00:33:52,605 Tristan's menu sounds delicious. 651 00:33:52,605 --> 00:33:54,725 Wild garlic quail ballotine. 652 00:33:54,725 --> 00:33:57,085 So he's taking the breast, 653 00:33:57,085 --> 00:34:00,325 wrapping that in garlic leaves, gently poached, 654 00:34:00,325 --> 00:34:03,565 so it's going to be very, very delicate in flavour. 655 00:34:03,565 --> 00:34:06,485 Quail egg yolk that he's curing with the salt 656 00:34:06,485 --> 00:34:07,965 has to be timed just right, 657 00:34:07,965 --> 00:34:11,125 you don't want the quail eggs to be over-seasoned. 658 00:34:11,125 --> 00:34:13,565 The garnish is asparagus and morels, 659 00:34:13,565 --> 00:34:15,805 ingredients that work wonderfully together. 660 00:34:17,285 --> 00:34:20,885 These are charred pears, do with a little bit of sherry vinegar. 661 00:34:20,885 --> 00:34:23,365 I'm just going to blowtorch them ever so slightly. 662 00:34:23,365 --> 00:34:26,565 It sounds like a great dish, but it's all about getting 663 00:34:26,565 --> 00:34:29,365 the balance and, of course, the execution of the different parts 664 00:34:29,365 --> 00:34:30,925 of the quail that he's using. 665 00:34:30,925 --> 00:34:33,445 Yeah, just searing them off and then popping them in the oven, 666 00:34:33,445 --> 00:34:35,605 just to get a little bit of colour on the bottom. 667 00:34:35,605 --> 00:34:38,125 His dessert, he's doing doughnuts because he wants to serve 668 00:34:38,125 --> 00:34:39,685 something that he enjoys. 669 00:34:39,685 --> 00:34:41,085 You can't not love a doughnut. 670 00:34:41,085 --> 00:34:42,325 He's making a dough, 671 00:34:42,325 --> 00:34:45,605 he's rising it, knocking it back and then letting it rise again. 672 00:34:45,605 --> 00:34:48,205 I actually look at a doughnut as a piece of batter. 673 00:34:48,205 --> 00:34:50,485 I think it's what you put with it that counts. 674 00:34:50,485 --> 00:34:53,605 An elderflower liqueur, which he's poaching the strawberries in, 675 00:34:53,605 --> 00:34:55,205 that will be delicious. 676 00:34:55,205 --> 00:34:59,525 We have a basil and lime French meringue, which he's freezing. 677 00:34:59,525 --> 00:35:01,685 I can't see much lime zest in there. 678 00:35:01,685 --> 00:35:05,005 He's calling it a sorbet, but it's not really a sorbet. 679 00:35:06,605 --> 00:35:08,645 There's no syrup going in this. 680 00:35:08,645 --> 00:35:10,965 I don't think I've had that before. 681 00:35:13,365 --> 00:35:14,725 Getting there. 682 00:35:20,205 --> 00:35:22,325 In the Signature round, I would like 683 00:35:22,325 --> 00:35:25,605 to show the judges that I'm a very organised person, 684 00:35:25,605 --> 00:35:27,165 but I'm too nervous, 685 00:35:27,165 --> 00:35:28,765 so maybe I need to calm down, 686 00:35:28,765 --> 00:35:32,285 and then I can present the best side of myself. 687 00:35:34,765 --> 00:35:37,685 I-Lin, a bit more settled, now you're cooking your own menu? 688 00:35:37,685 --> 00:35:40,005 Yeah, more confidence now. Good to see. Tell us, 689 00:35:40,005 --> 00:35:41,325 what are your two dishes? 690 00:35:41,325 --> 00:35:44,045 So the main course is Taiwanese beef noodle consomme. 691 00:35:44,045 --> 00:35:46,325 So this is my favourite dish in my life, 692 00:35:46,325 --> 00:35:47,765 and it's from my family recipe, 693 00:35:47,765 --> 00:35:50,365 and I make it into the French traditional style, 694 00:35:50,365 --> 00:35:52,885 so it's consomme, clear soup. That is exciting. 695 00:35:52,885 --> 00:35:55,165 I have to say, this is the first time I've had a take 696 00:35:55,165 --> 00:35:57,365 on Taiwanese food the way you're doing it. 697 00:35:57,365 --> 00:35:59,565 Yes. And what is your dessert? 698 00:35:59,565 --> 00:36:02,045 The dessert is a strawberry-based dessert. 699 00:36:02,045 --> 00:36:05,925 So fresh strawberry and balsamic-compressed strawberry 700 00:36:05,925 --> 00:36:08,365 with lemon thyme and pink peppercorn. 701 00:36:08,365 --> 00:36:12,045 And also there's a pistachio and matcha sponge cake, 702 00:36:12,045 --> 00:36:14,605 a round, with jellies on top of the cake. 703 00:36:14,605 --> 00:36:17,045 Have you got time to do all of these things? 704 00:36:17,045 --> 00:36:18,965 Yes. I will bring it to you. 705 00:36:18,965 --> 00:36:21,525 I can't wait to try it, and I hope you manage to do it all. 706 00:36:21,525 --> 00:36:22,845 Yeah, thank you. 707 00:36:24,125 --> 00:36:28,565 I hope the judges will like my main course because this is my favourite 708 00:36:28,565 --> 00:36:33,005 dish in my life and it reminds me of all the memories in my life. 709 00:36:33,005 --> 00:36:35,205 I can't wait to taste this dish. 710 00:36:35,205 --> 00:36:37,925 She's making her handmade egg noodles. 711 00:36:37,925 --> 00:36:41,885 I'm excited about your menu, I won't lie. 712 00:36:41,885 --> 00:36:44,405 So please, please, make sure you get it all done. 713 00:36:44,405 --> 00:36:45,925 Yes, yes. 714 00:36:47,045 --> 00:36:51,005 Got compressed leek and spring onions, she's got beef fillet 715 00:36:51,005 --> 00:36:53,085 and Taiwanese beef consomme. 716 00:36:53,085 --> 00:36:55,925 In that, we've got different spices, 717 00:36:55,925 --> 00:36:57,925 got a little bit of liquorice in there. 718 00:36:57,925 --> 00:37:01,205 She's bringing all those ingredients together with the egg whites 719 00:37:01,205 --> 00:37:04,245 and just allowing that liquid to clarify. 720 00:37:04,245 --> 00:37:09,725 It's got to be packed full of flavour, and crystal-clear. 721 00:37:09,725 --> 00:37:13,765 Dessert, we've got a pistachio and matcha cake, which she's cooked 722 00:37:13,765 --> 00:37:16,405 in the microwave, so it's going to be incredibly light. 723 00:37:18,325 --> 00:37:21,045 We have honey and lemon Chantilly, 724 00:37:21,045 --> 00:37:23,845 fresh and balsamic-marinated strawberries, 725 00:37:23,845 --> 00:37:26,565 and a tuile decoration which is going to sit 726 00:37:26,565 --> 00:37:28,325 on the top, and on the bottom 727 00:37:28,325 --> 00:37:31,605 of all this is an elderflower and lemon gel. 728 00:37:32,845 --> 00:37:35,005 This sounds very complex. 729 00:37:35,005 --> 00:37:37,805 There's a lot of different parts going on this dessert. 730 00:37:37,805 --> 00:37:41,645 I just hope she manages to deliver everything on time. 731 00:37:46,725 --> 00:37:49,805 I don't think the judges have seen me at my best yet, 732 00:37:49,805 --> 00:37:51,445 but the motivation is now there 733 00:37:51,445 --> 00:37:54,925 to show them in the Signature dish that I can do a lot better. 734 00:38:00,365 --> 00:38:03,565 Lindsay, how are you feeling? The Skills Test is out of the way now, 735 00:38:03,565 --> 00:38:05,725 so I'm feeling a lot more comfortable and relaxed. 736 00:38:05,725 --> 00:38:07,805 Right, what are you cooking? For the main course, 737 00:38:07,805 --> 00:38:10,925 stone bass with asparagus, mussel sauce, dill oil. 738 00:38:10,925 --> 00:38:13,725 And then for dessert, I'm doing a set custard with poached rhubarb, 739 00:38:13,725 --> 00:38:15,765 macerated rhubarb, shortbread on the side, 740 00:38:15,765 --> 00:38:19,805 and a rhubarb consomme as well, split with a tangerine marigold oil. 741 00:38:19,805 --> 00:38:22,445 Set custard. So is it literally custard? 742 00:38:22,445 --> 00:38:25,565 Literally custard. Did you say tangerine marigold? 743 00:38:25,565 --> 00:38:29,005 Yeah. It's got like a really nice citrus, orangey taste to it. 744 00:38:29,005 --> 00:38:30,725 For me, it works really well with rhubarb. 745 00:38:30,725 --> 00:38:33,245 What are you hoping to demonstrate through these dishes? 746 00:38:33,245 --> 00:38:34,605 Just to get through this round, 747 00:38:34,605 --> 00:38:37,205 that's all I'm seeing it as. Just want to take one round at a time. 748 00:38:37,205 --> 00:38:39,285 And, yeah, hopefully not mess anything up. 749 00:38:42,205 --> 00:38:45,765 Lindsay, still looking very calm and under control. 750 00:38:45,765 --> 00:38:48,885 His main course is pan-fried stone bass. 751 00:38:48,885 --> 00:38:50,885 Beautiful fish. 752 00:38:50,885 --> 00:38:54,365 The skin, if he's keeping it on, lovely and crispy. 753 00:38:54,365 --> 00:38:57,285 Cooking the mussels - make sure they're nice and clean. 754 00:38:57,285 --> 00:39:00,685 Using that stock to make that lovely mussel sauce. 755 00:39:00,685 --> 00:39:03,965 It's going to be split with dill oil. 756 00:39:03,965 --> 00:39:07,165 Dill oil, beautiful and flavoursome, nice and green. 757 00:39:07,165 --> 00:39:09,205 There's nothing here that we haven't had before. 758 00:39:09,205 --> 00:39:12,445 This dish has to be completely on point for us to be wowed. 759 00:39:13,805 --> 00:39:15,525 It's definitely not the most wild 760 00:39:15,525 --> 00:39:17,845 I could go with the food, so I've kind of tamed myself 761 00:39:17,845 --> 00:39:19,325 in a little bit here. 762 00:39:21,725 --> 00:39:24,685 Dessert, it's a bit of a fun take on rhubarb and custard, which is one 763 00:39:24,685 --> 00:39:27,445 of my favourite flavour combinations. 764 00:39:27,445 --> 00:39:30,845 Lindsay says it's a set custard, but it's thickened with egg yolks only, 765 00:39:30,845 --> 00:39:34,325 so he needs a high ratio of egg yolk to make sure this is thick enough. 766 00:39:37,485 --> 00:39:40,565 We've got some poached macerated rhubarb, and we've also got 767 00:39:40,565 --> 00:39:42,285 a tangerine marigold. 768 00:39:42,285 --> 00:39:45,245 He's need to be careful of how much of the green of that he puts 769 00:39:45,245 --> 00:39:47,925 on this dish. The flower is delicious. 770 00:39:47,925 --> 00:39:51,125 The green is just a little bit too grassy for my liking. 771 00:39:51,125 --> 00:39:54,285 Shortbread has got to be perfectly made, 772 00:39:54,285 --> 00:39:56,925 nice and delicate and beautiful and light. 773 00:39:56,925 --> 00:39:59,565 It's short. It's supposed to melt in the mouth. 774 00:40:02,125 --> 00:40:04,285 Chefs, you're halfway! 775 00:40:04,285 --> 00:40:06,245 You have half an hour left. 776 00:40:10,405 --> 00:40:13,245 I think the Skills Test went pretty good. 777 00:40:13,245 --> 00:40:16,005 I think the judges might think I slightly know what I'm doing. 778 00:40:16,005 --> 00:40:18,925 I mean, obviously I'm young and I don't know everything, 779 00:40:18,925 --> 00:40:22,285 but I feel like I showed them a nice bit of me. 780 00:40:24,245 --> 00:40:25,645 Tom, how are we doing? 781 00:40:25,645 --> 00:40:28,845 I'm good, thanks. Just a little...a little nervous, because obviously 782 00:40:28,845 --> 00:40:30,805 I want to give the best to you guys. 783 00:40:30,805 --> 00:40:33,005 You got off to a good start in the Skills. 784 00:40:33,005 --> 00:40:34,805 It's nice to hear that you think that. 785 00:40:34,805 --> 00:40:36,165 Tom, tell us about your menu. 786 00:40:36,165 --> 00:40:39,805 So I've got a seared lamb loin with lamb tartare, broccoli puree, 787 00:40:39,805 --> 00:40:43,525 a lamb sauce, sheep's curd, and then strawberry tart with, like, 788 00:40:43,525 --> 00:40:44,725 a cream cheese base. 789 00:40:44,725 --> 00:40:47,685 And then I'm just finishing it with a yoghurt parfait on top. 790 00:40:47,685 --> 00:40:49,525 Whoa! 791 00:40:49,525 --> 00:40:51,485 Tom, why are you a chef? 792 00:40:51,485 --> 00:40:53,925 Mainly because my dad was trying to make me not be a chef, 793 00:40:53,925 --> 00:40:55,565 I'd say is probably the biggest reason. 794 00:40:55,565 --> 00:40:58,485 Because he's a chef himself. Is he still a chef, your dad? 795 00:40:58,485 --> 00:41:00,645 Yeah. We're currently working at the same place. 796 00:41:00,645 --> 00:41:03,485 Does Mum forbid any chef talk around the kitchen table? 797 00:41:03,485 --> 00:41:06,085 No, because she's a chef as well. That's amazing! 798 00:41:06,085 --> 00:41:10,005 Tom, if you go on to win, will your dad give you a promotion? 799 00:41:10,005 --> 00:41:11,045 No. 800 00:41:13,005 --> 00:41:17,485 Tom... Main course, seared lamb loin and lamb tartare. 801 00:41:17,485 --> 00:41:20,205 Beautiful saddle of lamb. He's left the fat on, which is always 802 00:41:20,205 --> 00:41:21,965 a good thing. 803 00:41:21,965 --> 00:41:23,485 I love a lamb tartare. 804 00:41:23,485 --> 00:41:26,725 I'm curious if it'll be served separately, on its own, on the side, 805 00:41:26,725 --> 00:41:29,125 as opposed to on a plate with a hot lamb loin. 806 00:41:29,125 --> 00:41:31,285 Tom is putting sheep's curd with his dish 807 00:41:31,285 --> 00:41:33,845 so it'll have some sharpness through it. I like this. 808 00:41:33,845 --> 00:41:36,485 We've got broccoli three different ways. We've got a puree. 809 00:41:36,485 --> 00:41:39,165 We've got sprouting purple broccoli. 810 00:41:40,485 --> 00:41:42,925 And we've also got some broccoli stalks, which he's pickling 811 00:41:42,925 --> 00:41:44,605 for acidity and for bite. 812 00:41:47,325 --> 00:41:49,245 Tom's got some red wine going into his lamb jus. 813 00:41:49,245 --> 00:41:51,005 But you've got to use it sparingly. 814 00:41:51,005 --> 00:41:54,245 You don't want a deep red wine sauce with such beautiful, 815 00:41:54,245 --> 00:41:56,285 delicate, light ingredients. 816 00:41:56,285 --> 00:41:57,925 Watch your backs. 817 00:41:57,925 --> 00:42:00,645 We've got a strawberry and mascarpone tart. 818 00:42:02,645 --> 00:42:04,325 I just love a tart dish. 819 00:42:04,325 --> 00:42:07,445 Anything to do with a tart, I'm all over it. 820 00:42:07,445 --> 00:42:11,285 The mascarpone, of course, can actually soften the pastry case. 821 00:42:11,285 --> 00:42:14,125 So Tom's got to make sure he just gets the right 822 00:42:14,125 --> 00:42:15,725 cooking on this. 823 00:42:15,725 --> 00:42:18,765 We've got beautifully sliced strawberries. 824 00:42:20,525 --> 00:42:23,325 We've got a yoghurt and honey parfait. 825 00:42:23,325 --> 00:42:25,685 He's going to rocher it and sit that on top. 826 00:42:27,405 --> 00:42:30,725 This dessert needs to be executed to perfection for it to work. 827 00:42:30,725 --> 00:42:32,965 How long have we got? How long have I got? 828 00:42:32,965 --> 00:42:35,125 Chefs, you've got 15 minutes left. 15. 829 00:42:38,485 --> 00:42:40,325 Lindsay, what is that? Shortbread. 830 00:42:40,325 --> 00:42:42,445 Is it supposed to be that flat? Not at all. 831 00:42:42,445 --> 00:42:44,525 So I'm currently going to remake it. 832 00:42:44,525 --> 00:42:47,085 You're from Scotland, aren't you? LINDSAY CHUCKLES 833 00:42:47,085 --> 00:42:49,685 And your shortbread recipe is not working? Apparently not. 834 00:42:58,565 --> 00:43:00,525 Good beef. I love beef. I love beef. 835 00:43:04,525 --> 00:43:07,445 I've got the shakes a bit, but I'm all right. Are you all right? 836 00:43:07,445 --> 00:43:09,005 Just got to carve the meat. 837 00:43:09,005 --> 00:43:11,205 But I'm going to try and leave that as last minute as I can. 838 00:43:11,205 --> 00:43:13,005 This is the last minute. OK. All right? 839 00:43:14,245 --> 00:43:17,365 How long have we got? You've got about six or seven minutes left. 840 00:43:17,365 --> 00:43:18,445 Yeah. 841 00:43:19,885 --> 00:43:21,325 Yeah, tight, tight. 842 00:43:22,645 --> 00:43:25,405 Make sure you don't run out of time, OK? Come on! 843 00:43:29,325 --> 00:43:30,645 Sorbet to plate up. 844 00:43:38,045 --> 00:43:40,765 Lindsay, did we get to make some more shortbread? 845 00:43:40,765 --> 00:43:43,325 I had to decide to leave it and just focus on everything else. 846 00:43:43,325 --> 00:43:46,685 Use it as a tuile. Make something. Don't give up. 847 00:43:46,685 --> 00:43:49,325 How many minutes left, Chef? You've got a minute. 848 00:43:52,965 --> 00:43:54,485 That's it. Time's up. 849 00:43:54,485 --> 00:43:55,965 Stop. 850 00:44:03,605 --> 00:44:05,245 For his Signature main, 851 00:44:05,245 --> 00:44:08,285 private chef Tristan has cooked quail breast wrapped 852 00:44:08,285 --> 00:44:13,245 in wild garlic, poached asparagus tips, sauteed morel mushrooms, 853 00:44:13,245 --> 00:44:18,525 charred pear, crispy quail skin and a quail bone jus. 854 00:44:19,565 --> 00:44:22,805 That looks like an autumnal walk through a forest. I love that. 855 00:44:29,885 --> 00:44:32,725 Quail, I love that idea. Taking the breast off, wrapping 856 00:44:32,725 --> 00:44:35,565 it in the garlic leaf. Great idea. I've not seen that before. 857 00:44:35,565 --> 00:44:37,045 I really enjoyed that. 858 00:44:37,045 --> 00:44:38,765 Thank you. 859 00:44:38,765 --> 00:44:43,525 Tristan, the pear, the way you've used it and cleverly sat 860 00:44:43,525 --> 00:44:45,765 the confit quail yolk on it. 861 00:44:45,765 --> 00:44:49,525 So you have the saltiness with the slight sweetness 862 00:44:49,525 --> 00:44:53,125 of that pear, and it's just going off. 863 00:44:53,125 --> 00:44:55,485 Good start, Tristan. Thank you. 864 00:44:55,485 --> 00:44:56,885 Looks really smart. 865 00:44:56,885 --> 00:45:00,285 And there are little, elegant, beautiful pieces of deliciousness 866 00:45:00,285 --> 00:45:01,845 across this plate. 867 00:45:01,845 --> 00:45:04,805 Your sauce has got meatiness and a little bit of saltiness, 868 00:45:04,805 --> 00:45:07,565 and it feels like half a ton of butter has been put in there. 869 00:45:07,565 --> 00:45:09,045 It's absolutely delightful. 870 00:45:09,045 --> 00:45:11,365 What can I say, Tristan? 871 00:45:11,365 --> 00:45:13,045 That's a great dish. 872 00:45:13,045 --> 00:45:14,485 Thank you. 873 00:45:15,765 --> 00:45:20,325 Tristan's dessert is a twice-risen doughnut, elderflower-marinated 874 00:45:20,325 --> 00:45:24,965 strawberries, salted pistachio crumb, basil cress 875 00:45:24,965 --> 00:45:27,445 and a basil and lime meringue sorbet. 876 00:45:32,925 --> 00:45:34,645 It's got a lovely, rich flavour. 877 00:45:34,645 --> 00:45:37,885 But your doughnut, it's very tight. It's not aerated enough. 878 00:45:37,885 --> 00:45:40,205 I don't think you've given it enough time to rise. 879 00:45:40,205 --> 00:45:43,285 That's a shame, because I was really looking forward to this. 880 00:45:45,485 --> 00:45:47,805 What we have here is cold meringue. 881 00:45:47,805 --> 00:45:50,725 It's just whipped-up egg whites with some basil and lime chopped 882 00:45:50,725 --> 00:45:53,445 through it, and it's unpleasant. I'm not enjoying it. 883 00:45:55,085 --> 00:45:57,805 The pistachio, you've salted these, haven't you? 884 00:45:57,805 --> 00:46:01,205 And I just can't get on with the salted nuts and doughnut. 885 00:46:01,205 --> 00:46:02,725 It shocked me. 886 00:46:02,725 --> 00:46:06,045 I'm loving having the macerated strawberry with the doughnut, 887 00:46:06,045 --> 00:46:09,765 but the meringue and the salted nut is not helping at all. 888 00:46:13,205 --> 00:46:16,205 It was a bit of a tale of two halves. 889 00:46:16,205 --> 00:46:19,045 Obviously, the main was very well received... 890 00:46:19,045 --> 00:46:21,205 ..and the pudding was not. 891 00:46:21,205 --> 00:46:23,725 I think we've still got a chance, but who knows? 892 00:46:26,605 --> 00:46:30,805 Chef de partie I-Lin has cooked roast beef fillets, served with 893 00:46:30,805 --> 00:46:34,645 grilled bok choy, compressed spring onion and leeks, 894 00:46:34,645 --> 00:46:36,845 five-spiced egg noodles, 895 00:46:36,845 --> 00:46:39,365 and a Taiwanese-beef-flavoured consomme. 896 00:46:44,285 --> 00:46:47,645 The beef is lovely and pink, with a little bit of seasoning. 897 00:46:47,645 --> 00:46:51,685 And because you've charred the bok choy, there's a slight bitterness 898 00:46:51,685 --> 00:46:53,245 that comes with all that crunch. 899 00:46:53,245 --> 00:46:55,085 I'm really enjoying this. 900 00:46:57,045 --> 00:47:00,925 I think these noodles, this beef and this bok choy need a much 901 00:47:00,925 --> 00:47:03,325 bigger-flavoured broth. 902 00:47:03,325 --> 00:47:06,085 It's just a little bit flat, if I'm really honest with you. 903 00:47:06,085 --> 00:47:08,525 I'm looking for a bigger flavour with all those spices in it. 904 00:47:08,525 --> 00:47:11,365 I think this dish would come to life. OK. 905 00:47:11,365 --> 00:47:15,165 I would like to taste more of the spices that were used in it. 906 00:47:15,165 --> 00:47:18,605 Also more of the wonderful spring onion that you've compressed 907 00:47:18,605 --> 00:47:19,685 on the top. 908 00:47:19,685 --> 00:47:22,285 You know, loads of spring onion and a broth like this, for me, 909 00:47:22,285 --> 00:47:24,085 and I'm in consomme heaven. 910 00:47:27,245 --> 00:47:31,565 For her Signature dessert, I-Lin has made a matcha and pistachio 911 00:47:31,565 --> 00:47:35,005 sponge cake, balsamic vinegar compressed strawberries, 912 00:47:35,005 --> 00:47:38,125 Chantilly cream with mascarpone, honey and lemon, 913 00:47:38,125 --> 00:47:40,285 elderflower and lemon gel, 914 00:47:40,285 --> 00:47:42,925 pink peppercorns and a tuile. 915 00:47:48,565 --> 00:47:52,645 I-Lin, I like the ideas that you're trying to bring 916 00:47:52,645 --> 00:47:55,125 to your dessert, but I think 917 00:47:55,125 --> 00:47:57,565 the issue is the execution. 918 00:47:57,565 --> 00:48:00,285 A sponge cake like this, when it's done in the microwave, 919 00:48:00,285 --> 00:48:01,605 it should aerate. 920 00:48:01,605 --> 00:48:04,045 So something's happened and it's become dense. 921 00:48:04,045 --> 00:48:07,205 And so the bitterness of the matcha has intensified, and some 922 00:48:07,205 --> 00:48:10,485 of the strawberries have diluted with the balsamic and become watery 923 00:48:10,485 --> 00:48:12,925 because of that ice you sat on top of it. 924 00:48:12,925 --> 00:48:15,845 The elderflower and lime jelly, I like the flavours of it. 925 00:48:15,845 --> 00:48:17,645 However, the texture is too thick. 926 00:48:17,645 --> 00:48:18,845 It's too dense. 927 00:48:20,005 --> 00:48:22,325 You haven't got the texture of the sponge right. 928 00:48:22,325 --> 00:48:25,525 You haven't got the texture of the jelly right. 929 00:48:25,525 --> 00:48:28,125 It's a shame, because I like all your thinking. 930 00:48:28,125 --> 00:48:30,205 But there's just another idea and another idea 931 00:48:30,205 --> 00:48:31,565 and another idea and another idea, 932 00:48:31,565 --> 00:48:33,365 and it just keeps going on and on and on. 933 00:48:33,365 --> 00:48:35,845 Until you don't really know what it is. 934 00:48:35,845 --> 00:48:38,085 I'm sorry, I'm not enjoying this. 935 00:48:44,085 --> 00:48:45,725 They like my ideas. 936 00:48:47,365 --> 00:48:49,085 But I can do better, to be honest. 937 00:48:51,045 --> 00:48:55,525 Chef patron Lindsay's Signature main is pan-fried stone bass 938 00:48:55,525 --> 00:48:59,365 with asparagus, potatoes cooked in lemon and pine oil, 939 00:48:59,365 --> 00:49:01,525 a mussel sauce and dill oil. 940 00:49:08,805 --> 00:49:11,085 You have a good touch. Everything is nicely cooked. 941 00:49:11,085 --> 00:49:14,005 The Jersey potato is cooked all the way through. 942 00:49:14,005 --> 00:49:15,245 The mussels are sweet. 943 00:49:15,245 --> 00:49:18,645 The asparagus still has a little bit of give to it. It's a very small 944 00:49:18,645 --> 00:49:21,125 dish, for me, but I can't question 945 00:49:21,125 --> 00:49:23,325 your cooking, and it tastes great. 946 00:49:23,325 --> 00:49:24,845 Thank you. 947 00:49:24,845 --> 00:49:27,405 The sauce is beautifully made. Really nice. 948 00:49:27,405 --> 00:49:29,885 Love the flavour of the mussel. Love the dill oil. 949 00:49:29,885 --> 00:49:33,885 Everything about this dish is cooked just right, and very, very tasty. 950 00:49:33,885 --> 00:49:35,965 It's a good start, it's a solid start, 951 00:49:35,965 --> 00:49:38,445 but I am going to need some bells and whistles somewhere 952 00:49:38,445 --> 00:49:40,245 down the line. Cool. 953 00:49:42,005 --> 00:49:43,925 The stone bass has been cooked beautifully. 954 00:49:43,925 --> 00:49:47,645 The little pieces of potato and the mussels are well executed. 955 00:49:47,645 --> 00:49:52,885 What it shows to me is a strong chef who hasn't overcomplicated anything. 956 00:49:52,885 --> 00:49:55,005 What else you have up your sleeve... 957 00:49:55,005 --> 00:49:57,885 Well, if you go through, we'll find out, won't we? 958 00:49:57,885 --> 00:49:59,605 Thank you. 959 00:49:59,605 --> 00:50:04,285 Lindsay's dessert is a set custard, served with poached rhubarb, 960 00:50:04,285 --> 00:50:08,045 a shortbread tuile and a rhubarb consomme split 961 00:50:08,045 --> 00:50:10,245 with tangerine marigold oil. 962 00:50:12,245 --> 00:50:14,045 Is this supposed to be set? 963 00:50:14,045 --> 00:50:16,485 Yeah, it is looking a bit runny. 964 00:50:16,485 --> 00:50:19,205 Look, it's not set, but it does taste good. 965 00:50:19,205 --> 00:50:23,965 It's rich, it's full of vanilla, but it needs more rhubarb in there. 966 00:50:23,965 --> 00:50:27,405 The consomme is a really nice, sharp rhubarb flavour, but I don't get 967 00:50:27,405 --> 00:50:29,005 any of the flavour of the herb. 968 00:50:29,005 --> 00:50:31,805 I'm not sure what it's showing me about you, other than you can 969 00:50:31,805 --> 00:50:33,845 make great custard. 970 00:50:33,845 --> 00:50:38,485 I'm a bit disappointed. I didn't think you were going to come 971 00:50:38,485 --> 00:50:41,285 and show off on a Signature round a bowl of custard. 972 00:50:41,285 --> 00:50:43,005 And it's not a set custard. 973 00:50:43,005 --> 00:50:46,485 The shortbread didn't work out, and you kind of just lost 974 00:50:46,485 --> 00:50:49,125 all your energy after that. 975 00:50:49,125 --> 00:50:50,365 It threw you. 976 00:50:50,365 --> 00:50:54,485 And for me, I just find that you should not give up so soon. 977 00:50:55,565 --> 00:50:57,325 You came here to fight for something. 978 00:50:57,325 --> 00:50:58,845 It starts right now. 979 00:51:02,205 --> 00:51:04,085 Quite disappointed with myself. 980 00:51:05,805 --> 00:51:08,085 The dessert could have been a lot better. 981 00:51:08,085 --> 00:51:12,285 I just didn't execute it properly, and I'm sure that's going to haunt 982 00:51:12,285 --> 00:51:13,925 me for a very long time. 983 00:51:18,685 --> 00:51:20,845 Finally, it's sous-chef Tom. 984 00:51:20,845 --> 00:51:24,165 His Signature main is seared lamb loin, 985 00:51:24,165 --> 00:51:27,525 lamb tartare wrapped in pickled broccoli stem, 986 00:51:27,525 --> 00:51:29,125 broccoli puree, 987 00:51:29,125 --> 00:51:32,045 purple-sprouting broccoli, sheep curd, 988 00:51:32,045 --> 00:51:33,885 and a lamb sauce. 989 00:51:33,885 --> 00:51:35,285 GREGG: I think this looks great. 990 00:51:35,285 --> 00:51:37,125 Very smart. Thank you. 991 00:51:43,245 --> 00:51:44,965 There's some lovely skill here. 992 00:51:44,965 --> 00:51:47,125 You have cooked your lamb very, very well. 993 00:51:47,125 --> 00:51:48,845 You've got a beautiful puree. 994 00:51:48,845 --> 00:51:51,125 I love the fact you've taken the stem of the broccoli. 995 00:51:51,125 --> 00:51:52,925 You haven't thrown it away. You've pickled it. 996 00:51:52,925 --> 00:51:55,005 That brings a bit of freshness to the dish. 997 00:51:55,005 --> 00:51:57,125 That really does give us a reflection of what you're all 998 00:51:57,125 --> 00:51:58,765 about right now, Tom. Very good. 999 00:51:59,885 --> 00:52:02,565 I love the tartare. I could have more of that. 1000 00:52:02,565 --> 00:52:05,005 Slippery, nicely diced bits of meat. 1001 00:52:05,005 --> 00:52:09,125 But you've got that pickled crunch of that broccoli around it. 1002 00:52:09,125 --> 00:52:11,965 This is singing to me, this plate of food. 1003 00:52:11,965 --> 00:52:13,685 I absolutely love it. 1004 00:52:13,685 --> 00:52:15,165 Thank you. 1005 00:52:15,165 --> 00:52:19,485 You get a little sharpness from the sheep's curd, and it's a nice 1006 00:52:19,485 --> 00:52:22,365 surprise that cuts through this dish. 1007 00:52:22,365 --> 00:52:24,205 It's a delightful plate of food. 1008 00:52:24,205 --> 00:52:26,125 Good start for you, Tom. 1009 00:52:26,125 --> 00:52:27,845 Thank you. 1010 00:52:29,245 --> 00:52:34,085 Tom's dessert is a strawberry tart, white balsamic strawberries, 1011 00:52:34,085 --> 00:52:37,685 mascarpone cream and a honey and yoghurt parfait. 1012 00:52:44,365 --> 00:52:47,005 Tom, the tart case is beautifully made. 1013 00:52:47,005 --> 00:52:48,965 It's crisp. It's just falling apart. 1014 00:52:48,965 --> 00:52:52,645 I like that it hasn't gone too soggy with the mix of strawberries 1015 00:52:52,645 --> 00:52:55,205 that you have in there, and then the mascarpone 1016 00:52:55,205 --> 00:52:56,285 cream as well. 1017 00:52:57,805 --> 00:53:00,685 That is a lovely, lovely tart. 1018 00:53:00,685 --> 00:53:05,645 You've got macerated strawberries on the bottom that are almost sharp, 1019 00:53:05,645 --> 00:53:09,485 and then you've got that lovely mascarpone, which is slightly sour, 1020 00:53:09,485 --> 00:53:11,125 but it's packed full of vanilla. 1021 00:53:11,125 --> 00:53:14,125 And then you've got fresh cut strawberries across the top. 1022 00:53:14,125 --> 00:53:15,885 That's a lovely, lovely tart. 1023 00:53:17,445 --> 00:53:21,805 The quantity of cream and indulgence on this is perfect for me. 1024 00:53:21,805 --> 00:53:23,965 Your pastry making is spot-on. 1025 00:53:23,965 --> 00:53:26,965 The jam at the bottom is fresh and tangy. 1026 00:53:26,965 --> 00:53:29,085 Thank you. I think this is great. 1027 00:53:29,085 --> 00:53:30,565 Thank you. 1028 00:53:34,565 --> 00:53:35,605 Well done, mate. 1029 00:53:37,645 --> 00:53:39,885 That was good. Really good. Thank you. 1030 00:53:41,845 --> 00:53:44,325 Yeah, I'm feeling pretty good after that. 1031 00:53:44,325 --> 00:53:47,605 It would be quite nice to carry on through this competition and keep 1032 00:53:47,605 --> 00:53:49,205 getting good feedback. 1033 00:53:55,805 --> 00:53:57,645 We had a good Skills Test. OK? 1034 00:53:57,645 --> 00:53:59,125 Our expectation was high. 1035 00:53:59,125 --> 00:54:02,725 We were expecting great dishes, and we did get great dishes. 1036 00:54:04,965 --> 00:54:06,765 There was one standout chef, wasn't there? 1037 00:54:06,765 --> 00:54:09,605 A complete standout chef. And that's Tom. Hmm. 1038 00:54:09,605 --> 00:54:11,285 Absolutely smashed the main. 1039 00:54:11,285 --> 00:54:13,645 Came in here and gave a very, very good dessert as well. 1040 00:54:13,645 --> 00:54:16,605 I think he definitely deserves a place in our next round. 1041 00:54:16,605 --> 00:54:19,965 Absolutely. Tom is the strongest chef of the four. 1042 00:54:19,965 --> 00:54:23,045 On reading I-Lin's menu, it sounded really exciting. 1043 00:54:23,045 --> 00:54:26,805 It just didn't pack the excitement that I'd hoped it would deliver. 1044 00:54:26,805 --> 00:54:31,085 The take on her Taiwanese dish... The beef was beautifully pink. 1045 00:54:31,085 --> 00:54:33,285 But I would have enjoyed a bigger flavour of spice 1046 00:54:33,285 --> 00:54:34,605 through that beef broth. 1047 00:54:34,605 --> 00:54:37,405 Now, the dessert, for me, just didn't work on all fronts. 1048 00:54:37,405 --> 00:54:40,005 It was lots of individual things that just weren't singing 1049 00:54:40,005 --> 00:54:43,845 with each other. So I-Lin leaves the competition. 1050 00:54:43,845 --> 00:54:46,965 That means we've now got a really tough decision, I think, 1051 00:54:46,965 --> 00:54:48,965 between Lindsay and Tristan. 1052 00:54:52,765 --> 00:54:55,965 We've got two chefs here who have got real talent and skill. 1053 00:54:55,965 --> 00:54:59,645 Both their savoury dishes were fantastic. 1054 00:54:59,645 --> 00:55:03,445 But BOTH their desserts were very disappointing. 1055 00:55:06,365 --> 00:55:08,925 It's the main hurdle of the competition. 1056 00:55:08,925 --> 00:55:12,085 Anything past this kind of feels like a bit of a weight 1057 00:55:12,085 --> 00:55:15,245 off your shoulders, so, yeah, I would be gutted 1058 00:55:15,245 --> 00:55:17,045 if I went out at this point. 1059 00:55:18,805 --> 00:55:21,405 Yeah, it's hard to know whether you've done enough. 1060 00:55:23,045 --> 00:55:24,525 The other chefs are so brilliant. 1061 00:55:24,525 --> 00:55:26,725 So if I have, then I'd be proud, 1062 00:55:26,725 --> 00:55:29,405 if I haven't, then, good luck to them. 1063 00:55:44,085 --> 00:55:47,365 The first chef leaving the competition 1064 00:55:47,365 --> 00:55:48,565 is I-Lin. 1065 00:55:49,725 --> 00:55:52,485 Nice to have met you. Thank you. Thank you. 1066 00:55:55,645 --> 00:55:59,245 It's maybe the toughest day in my career so far. 1067 00:56:00,645 --> 00:56:04,605 Disappointed, but I thought I can do better, but maybe I need 1068 00:56:04,605 --> 00:56:06,165 some more experience. 1069 00:56:08,005 --> 00:56:11,805 Tristan, Lindsay, one of you is leaving us. 1070 00:56:14,885 --> 00:56:16,885 The chef leaving... 1071 00:56:20,805 --> 00:56:22,405 ..is Lindsay. 1072 00:56:23,685 --> 00:56:27,405 Lindsay, that was the tightest of margins. You can leave 1073 00:56:27,405 --> 00:56:30,125 here with your head held high, mate. Cheers. 1074 00:56:31,725 --> 00:56:33,285 I'm disappointed, obviously. 1075 00:56:33,285 --> 00:56:37,325 I didn't push myself enough. Yeah, I just came at this with the wrong 1076 00:56:37,325 --> 00:56:39,765 approach and, yeah, 1077 00:56:39,765 --> 00:56:42,325 just got myself to blame. 1078 00:56:42,325 --> 00:56:44,805 When I go home, I'm looking forward to seeing my wee boy. 1079 00:56:44,805 --> 00:56:47,365 I've missed him the last couple of days. 1080 00:56:47,365 --> 00:56:50,205 Well done, the pair of you. All right? That was quality. 1081 00:56:50,205 --> 00:56:53,125 It was nerve-racking, awesome, and just relief in the end. 1082 00:56:53,125 --> 00:56:57,285 I know I didn't produce my best, so I think I need to understand 1083 00:56:57,285 --> 00:57:01,245 the judges' comments a bit, learn on them and not produce 1084 00:57:01,245 --> 00:57:02,965 that pudding again. 1085 00:57:05,365 --> 00:57:07,725 Cooking under this sort of pressure is tough. 1086 00:57:07,725 --> 00:57:10,325 I'm still feeling a little bit nervous going into future rounds, 1087 00:57:10,325 --> 00:57:11,925 but I signed up for this. 1088 00:57:13,365 --> 00:57:16,685 I just want to sort of get as far as I can, give it my best. 1089 00:57:19,045 --> 00:57:22,405 Next time, it's the last of the quarterfinals. 1090 00:57:22,405 --> 00:57:23,565 Come on! 1091 00:57:23,565 --> 00:57:28,965 And this week's strongest chefs return to face two tough challenges. 1092 00:57:28,965 --> 00:57:31,685 There's nothing about this dish that I can fault. 1093 00:57:31,685 --> 00:57:33,005 Mm-mm-mm! 1094 00:57:33,005 --> 00:57:36,285 Only the best will make it through to knockout week. 1095 00:57:36,285 --> 00:57:38,565 This is so freaking clever. 1096 00:57:38,565 --> 00:57:40,845 You just can't stop eating it. 1097 00:57:40,845 --> 00:57:42,725 Ow! 1098 00:57:40,845 --> 00:57:42,725 SIGHS