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It's knockout week on
MasterChef: The Professionals.

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Wow. After four weeks of
intense competition...

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...only the most talented
12 chefs remain.

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HE GRUNTS

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Tonight, they're back to cook off
against each other

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for the first time.

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And only the best will go through.

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Everyone is a real contender now,

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so there's no messing about.

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Just got to get your head down.
Do your best.

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If you aim high, you can only
fall a little bit short.

12
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I want to fight for the place
in the next round

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and just really just keep pushing.

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I need to be slick,
quick, fast, on time.

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I need to start blowing
the judges away.

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They've earned their place.

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Now it's time to watch
the cream rise to the top.

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I want to see them start
to set themselves apart.

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Who really wants this?

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Wow,

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I got a little bit of goose bumps
watching you all walk back

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into this kitchen.

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Because right now our winner
is standing amongst us.

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We have got for you
a good old-fashioned

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MasterChef invention test.

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Through those doors
is a market with a plethora

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of beautiful, beautiful ingredients.

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Once we've tasted all 12 dishes,
we will make a decision.

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We will send our top seven straight
through to the next round.

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The five remaining chefs will
have to stay here and cook again

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to secure their place
in the competition.

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Two of you will be leaving
the competition.

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We are going to give you 90 minutes.

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The market is open.

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Choose your ingredients -
choose well.

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Good luck. Off you go.

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Incredible larder our chefs
have got to choose from.

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They've got pigeons,
they've got ox cheeks.

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Squid, prawns, beautiful fish,

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the best fruit and vegetables
we can find.

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They should be loving this.

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I'm not sure if I'm confident yet.

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Ask me in about half an hour, once
I've got a dish together on paper.

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The calibre of chefs that
are here are pretty good,

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so I think I'm going to have
to bring my A-game today

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more than ever.

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Our chefs are without doubt trying
to set themselves apart.

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We don't want normal.
We don't want average.

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We want to see chefs pushing
boundaries, unusual combinations,

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but they do have to work.

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Sous-chef Lauren has
impressed with exceptional

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modern British dishes,

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infused with flavours
of her Jamaican heritage.

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Seeing the final 12 is actually
quite scary.

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There's no-one else. It's just us.

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And now every dish
and everything matters.

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Lauren, you were the first one
into the market

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and the first one out of it.

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I kind of went in with
half a plan,

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just based on
that it was sunny outside.

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So I am cooking a sea trout.

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I'm then creating a sauce,

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which is kind of a take
on a Bloody Mary,

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but warm, because I don't
like cold food,

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and then I'm going to
have tomatoes, courgettes,

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courgette flowers around it
and just create, like, a garden

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with the veg. Nice.

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She's using sea trout.

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She's taking the skin off,
cooking that separately,

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and then using it as part
of her crumb.

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Bloody Mary sauce.

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I've not had a sauce that's
been called that before.

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I think the key to a good
Bloody Mary is tabasco,

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Worcestershire sauce.

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The tomato sauce, the tomato juice,

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it carries all of the flavours.

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We'll see how this works.

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The youngest contestant left
in the competition, at 22,

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is head chef
Charlie from Cornwall,

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who works
in a seafood restaurant.

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He made it this far with his
passionate and energetic approach

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to classic cookery.

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Lovely spices here.

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Is this the way you cook regularly?
It's not something I use a lot of.

85
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Personally, I've played it too
safe up until now,

86
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so I want to do something a little
bit outside my comfort zone.

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Charlie's cooking for us
a hake dish.

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The hake has just been lightly
dusted with the curry powder,

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so when he sears it off,

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it's got that wonderful
curry flavour through it.

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We've also got a curried
coconut sauce.

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A bhaji. Bhajis are delicious,

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and it will just give this dish
a little point of interest.

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I'm at a point where I feel
like I could be braver and bolder

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with what I've got to give.

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I need to bring something
that is going to help the judges

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remember me when it comes
to picking who's going through.

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26-year-old Molly,
a private chef from Leeds,

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earned her place in knockout week
with solid dishes

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showcasing classic ingredients
and techniques.

101
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I think I can't have much more,
like, pressure,

102
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but then somehow I end up
doing well

103
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and doing...keep getting through
to the rounds.

104
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So, yeah, just keep pushing myself.

105
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| know your mum’s a big fan.

106
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Yeah. Is she proud of you getting
this far?

107
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Yeah, she is.
She cries every time I ring her,

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like, she starts crying
and says how brave I am.

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What's your dish?

110
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Venison loin,

111
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baby beetroots,
a sweet potato puree,

112
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and sweet potato fondant,

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and bitter chocolate sauce.

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MONICA: Venison has no fat on it.

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It needs to be seared beautifully
on the outside

116
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and I like mine medium rare.

117
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Interesting that she's chosen beef
trimmings for the base of her sauce.

118
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If the beef flavour comes
through quite strong,

119
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I don't think this is
a combination that will work,

120
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because a beef sauce is not
something that you would put

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with a venison.

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Paris-born private chef Philippe
has bowled over the judges

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with both West African flavours
of his heritage

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and some daring combinations.

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When I'm nervous,
I don't perform well.

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So I want to be calm,
I want to be confident.

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I want to push me

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to do better.

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What are you making, please?

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Pork loin with herb
and a tartare of apricots,

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tomato, vanilla dressing,
black-eyed beans and onion sauce.

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Wow.

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Apricot, vanilla and pork.

134
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Is that almost meat meets dessert?

135
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I would like on the side
something fresh,

136
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something sweet and nice.

137
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He's certainly bringing some unusual
flavours to that tenderloin.

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We've got apricots and tomato.

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It's whether or not it works
with the apricot and the pork loin.

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I am intrigued.

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Despite struggling
with presentation,

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Kentish-born chef patron
Rosie has impressed

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with some adventurous dishes
inspired by her extensive travels.

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I can definitely work on
carrying on plucking inspiration

145
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from everywhere,
but getting my own style

146
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when bringing them all together.

147
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Rosie, you've got some fabulous
spices on your bench.

148
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What direction are you going in?

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So, I'm going to do
an Indian-inspired dish today.

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I spent three weeks in India
in January this year.

151
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I absolutely love Indian food.

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Rosie's going to make
a hake fillet dish,

153
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coconut and mango curry,
Bombay-spiced cauliflower,

154
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tempura cauliflower leaf,
as well as a coriander oil.

155
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Hake fillet is very fragile
and can just flake away,

156
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so the cooking of this,
she needs to be very careful.

157
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It will work great
with a curry sauce.

158
00:08:24,440 --> 00:08:27,095
Have you considered presentation
in this?

159
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You have? I'm working on my
presentation as we speak, Gregg.

160
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Chefs, you're halfway.

161
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The winner's amongst this 12.

162
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Hopefully it's me,
but we'll have to wait and see.

163
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You've got to perform on the day
and just keep nailing it.

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With both parents trained chefs,

165
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24-year-old sous chef Tom
has cooking in his blood.

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He blew the judges and critics away
with his ambitious classics

167
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and his attention to detail.

168
00:09:02,360 --> 00:09:03,775
What are you making?

169
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Wood pigeon, water-bathing it,
and then just going to sear it off

170
00:09:06,400 --> 00:09:08,735
and then I'm going to top it
with some crispy onions,

171
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celeriac remoulade, celeriac puree,

172
00:09:10,400 --> 00:09:13,335
and then just a pigeon sauce finish
with a little bit of chocolate.

173
00:09:13,360 --> 00:09:16,415
Whoa. Have you got the time for
all of this? Yeah, I hope so.

174
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Wood pigeon, very delicate.

175
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Needs a little bit of TLC

176
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and he needs to be careful that
he doesn't scorch the meat.

177
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And he's got a pigeon sauce.

178
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He's made a reduction of port
and red wine.

179
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And then mooter it with chocolate.

180
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It will also need just a little hint
of vinegar as well to cut

181
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through the bitterness of
that chocolate.

182
00:09:44,880 --> 00:09:48,935
Australian-born Kasae is head chef
in a Japanese restaurant in Bath.

183
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The judges have been wowed
by her inventive

184
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and unique flavour combinations.

185
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I have to give today's
invention test my everything.

186
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I'm going to try and be
as creative as possible.

187
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What are you going to make for us?
Today, we are going to Japan.

188
00:10:08,600 --> 00:10:11,215
I'm going to make
a prawn chawanmushi.

189
00:10:11,240 --> 00:10:13,255
So, chawanmushi is like
a set egg custard

190
00:10:13,280 --> 00:10:15,775
with some bonito flakes
and some soy sauce.

191
00:10:15,800 --> 00:10:19,015
I do you have some duck fat
burnt prawns,

192
00:10:19,040 --> 00:10:20,615
a carrot curd.

193
00:10:20,640 --> 00:10:24,215
Got a bit of a truffle, wasabi
and potato foam on the side.

194
00:10:24,240 --> 00:10:25,535
Wow.

195
00:10:28,240 --> 00:10:30,415
Chawanmushi is like
an egg custard,

196
00:10:30,440 --> 00:10:31,735
but it's a savoury one

197
00:10:31,760 --> 00:10:34,535
because she's putting
bonito and miso through it,

198
00:10:34,560 --> 00:10:36,495
so it's going to have a saltiness.

199
00:10:36,520 --> 00:10:37,775
I love the sound of this.

200
00:10:38,920 --> 00:10:40,575
What is it you love about it?

201
00:10:40,600 --> 00:10:42,135
Because if you said to the public,

202
00:10:42,160 --> 00:10:43,895
"Look, I'm going to make
a prawn custard..."

203
00:10:43,920 --> 00:10:45,575
The texture of
the chawanmushi is so soft,

204
00:10:45,600 --> 00:10:47,535
and then you get the bite of
the prawns.

205
00:10:47,560 --> 00:10:49,295
Because I've burnt them
with duck fat,

206
00:10:49,320 --> 00:10:51,815
they have, like, a real gamey,
crispy kind of texture.

207
00:10:57,720 --> 00:11:01,295
Private chef Tristan made
a strong start to the competition

208
00:11:01,320 --> 00:11:05,975
by using bold, unusual
flavour pairings and no dairy.

209
00:11:07,920 --> 00:11:09,855
I can't really play it safe.

210
00:11:09,880 --> 00:11:12,855
To go out there and do something
you know already,

211
00:11:12,880 --> 00:11:14,455
it's just a silly idea.

212
00:11:14,480 --> 00:11:17,015
So I'm going to go out there
and make a really,

213
00:11:17,040 --> 00:11:18,695
really cool dish, hopefully.

214
00:11:20,840 --> 00:11:22,335
What are you making for us, chef?

215
00:11:22,360 --> 00:11:23,495
Venison fillet,

216
00:11:23,520 --> 00:11:26,415
artichokes with a little orange
and pine nut dressing,

217
00:11:26,440 --> 00:11:30,095
creamy horseradish glaze
and then purple potatoes.

218
00:11:30,120 --> 00:11:32,015
We're going to get venison
and orange

219
00:11:32,040 --> 00:11:34,295
combined on the same page? We are.

220
00:11:34,320 --> 00:11:36,575
My natural cooking style is just
to experiment with everything.

221
00:11:36,600 --> 00:11:37,855
Never make a dish twice.

222
00:11:37,880 --> 00:11:40,655
You've got to stick to your guns
and that's what I'm trying to do.

223
00:11:44,240 --> 00:11:47,135
Pine nuts, orange, purple potatoes

224
00:11:47,160 --> 00:11:49,215
and definitely not horseradish

225
00:11:49,240 --> 00:11:52,055
are the ingredients that you would
associate with venison.

226
00:11:53,840 --> 00:11:56,375
Tristan has very unique ideas
when it comes to his cooking

227
00:11:56,400 --> 00:11:59,135
and he always tries to push
the boundaries.

228
00:11:59,160 --> 00:12:01,495
They have worked at times,
but he's got to make sure

229
00:12:01,520 --> 00:12:02,895
he keeps that balance.

230
00:12:05,880 --> 00:12:10,255
30-year-old Welsh-born private chef
Cecily has impressed with stylish,

231
00:12:10,280 --> 00:12:12,695
delicate and well-executed dishes.

232
00:12:15,080 --> 00:12:19,015
I have got this far, so I don't want
to get too big for my boots,

233
00:12:19,040 --> 00:12:22,335
but I don't think there's any
chance of that happening.

234
00:12:22,360 --> 00:12:24,735
But, yeah, I do feel
a little bit more confident.

235
00:12:28,080 --> 00:12:31,455
I am doing a prawn-filled
tortellini,

236
00:12:31,480 --> 00:12:35,495
prawn bisque sauce
to go on top, con fit fennel,

237
00:12:35,520 --> 00:12:37,495
and I've got a fennel
and dill salad.

238
00:12:37,520 --> 00:12:39,295
Why did you decide to
do filled pasta?

239
00:12:39,320 --> 00:12:41,855
I guess it's kind of summer food.

240
00:12:41,880 --> 00:12:44,415
It's food that I would want
to be eating on holiday.

241
00:12:48,240 --> 00:12:51,735
Cecily's tortellini have got
to be absolutely spot on.

242
00:12:51,760 --> 00:12:54,975
The pasta the right thickness,
the filling cooked nicely,

243
00:12:55,000 --> 00:12:57,775
not overcooked or dry on the inside.

244
00:12:57,800 --> 00:13:00,615
At the same time, we don't want
the filling to pour out.

245
00:13:02,040 --> 00:13:04,335
We want a good bisque,
full of flavour.

246
00:13:04,360 --> 00:13:06,295
Get those heads sweated down.

247
00:13:06,320 --> 00:13:08,495
Make sure we've got a lovely
little bit of fish stock

248
00:13:08,520 --> 00:13:09,775
going in there, too.

249
00:13:09,800 --> 00:13:13,295
You really want this bisque
to sing the flavour of prawns.

250
00:13:19,040 --> 00:13:21,935
Despite being plagued by nerves
in the early rounds,

251
00:13:21,960 --> 00:13:26,375
Newcastle-born sous-chef Kyle secured
his place with some risky dishes

252
00:13:26,400 --> 00:13:29,015
that showcased his passion
for getting the most

253
00:13:29,040 --> 00:13:30,455
out of his ingredients.

254
00:13:33,120 --> 00:13:34,975
Good to see you, Kyle.
How are you?

255
00:13:35,000 --> 00:13:37,415
Because you look a lot more relaxed.

256
00:13:37,440 --> 00:13:38,695
It's just a mindset.

257
00:13:38,720 --> 00:13:40,295
I can flip a switch quite easy.

258
00:13:40,320 --> 00:13:41,455
Nothing else matters.

259
00:13:41,480 --> 00:13:42,535
Just this.

260
00:13:42,560 --> 00:13:44,655
And no, I don't care about
anything else.

261
00:13:47,200 --> 00:13:49,615
I just want to be the best
in the room, you know,

262
00:13:49,640 --> 00:13:51,535
own the space,

263
00:13:51,560 --> 00:13:53,495
and hopefully stand out
to the judges

264
00:13:53,520 --> 00:13:55,215
to get through to the final ten.

265
00:13:57,440 --> 00:14:00,375
MONICA: Kyle is making a celeriac,
plant-based dish.

266
00:14:00,400 --> 00:14:02,415
It's going to be glazed with miso.

267
00:14:02,440 --> 00:14:05,735
He's making a celeriac puree
to go with it.

268
00:14:05,760 --> 00:14:08,495
There's girolles and hazelnuts
for texture,

269
00:14:08,520 --> 00:14:12,575
and he's also roasting the skin
of the celeriac to make a jus.

270
00:14:12,600 --> 00:14:14,215
I love the sound of this.

271
00:14:14,240 --> 00:14:17,095
The miso-glazed celeriac, lovely,
sweet flavour running through.

272
00:14:17,120 --> 00:14:19,535
It's salty. He's got a little
bit of soy in there, too.

273
00:14:19,560 --> 00:14:22,055
Celeriac puree, nice and smooth.

274
00:14:22,080 --> 00:14:25,455
Hazelnuts, he's also slightly burnt
them just to get a little bit

275
00:14:25,480 --> 00:14:27,615
of bitterness running through
the dish,

276
00:14:27,640 --> 00:14:29,095
which I think is very clever.

277
00:14:31,840 --> 00:14:33,975
Why a veg dish?
Veg is important, as well.

278
00:14:34,000 --> 00:14:35,815
I've cooked this almost
like a steak,

279
00:14:35,840 --> 00:14:37,295
so hopefully it'll come through.

280
00:14:37,320 --> 00:14:38,735
But I'm comfortable with it.

281
00:14:38,760 --> 00:14:40,535
Like, I'm so comfortable
with this dish, like.

282
00:14:45,120 --> 00:14:49,215
Classically trained James runs
a hash-brown street-food business

283
00:14:49,240 --> 00:14:50,935
and has stood out in the competition

284
00:14:50,960 --> 00:14:54,135
showcasing his love
of Asian flavours.

285
00:14:55,200 --> 00:14:57,095
At this stage,
you have to be top-drawer.

286
00:14:57,120 --> 00:14:59,055
Everyone is a real contender now,

287
00:14:59,080 --> 00:15:00,855
so there's no messing about.

288
00:15:00,880 --> 00:15:02,295
Do everything you can do,

289
00:15:02,320 --> 00:15:04,255
because I'm sure there'll be some
very strong dishes.

290
00:15:05,440 --> 00:15:07,135
Do the family know how well
you've done?

291
00:15:07,160 --> 00:15:08,615
My mum knows. My dad knows.

292
00:15:08,640 --> 00:15:10,575
My mum taught me a lot
about cooking.

293
00:15:10,600 --> 00:15:12,975
She went to my last pop-up,
which was nice.

294
00:15:13,000 --> 00:15:15,135
Seated 60. Six courses.

295
00:15:15,160 --> 00:15:18,695
I think that was when she thought,
“I've taught him quite well."

296
00:15:21,240 --> 00:15:23,375
James has chosen turbot.

297
00:15:23,400 --> 00:15:25,495
We've got gochujang hollandaise.

298
00:15:25,520 --> 00:15:27,215
We've got a red pepper puree.

299
00:15:27,240 --> 00:15:29,175
We've got some con fit leeks
with ginger and garlic.

300
00:15:29,200 --> 00:15:30,935
We've got tahini-glazed aubergine.

301
00:15:30,960 --> 00:15:33,135
And a sea herb chimichurri.

302
00:15:33,160 --> 00:15:35,135
So not a chimichurri as we know
as such,

303
00:15:35,160 --> 00:15:37,215
with parsley and other herbs.

304
00:15:37,240 --> 00:15:40,575
He's just putting a twist on things
that we know, making it his own.

305
00:15:40,600 --> 00:15:41,935
I like that.

306
00:15:41,960 --> 00:15:43,495
James has had great ideas.

307
00:15:43,520 --> 00:15:45,615
They've not always worked,
but they've been...

308
00:15:45,640 --> 00:15:48,735
His individual elements
have been executed beautifully well.

309
00:15:51,720 --> 00:15:53,935
Head chef Tommy
has consistently delivered

310
00:15:53,960 --> 00:15:56,095
ambitious, sophisticated plates

311
00:15:56,120 --> 00:15:59,735
that often feature his love
of Thai ingredients.

312
00:16:00,920 --> 00:16:02,775
I've got a lot of big plans
and ideas

313
00:16:02,800 --> 00:16:04,295
that I want to do, really,

314
00:16:04,320 --> 00:16:06,455
and going out today
would be a disaster.

315
00:16:07,880 --> 00:16:10,335
Tommy, anything you like to do
outside of cooking?

316
00:16:10,360 --> 00:16:12,495
I love to go go-karting. Fabulous.

317
00:16:12,520 --> 00:16:13,735
Why go-karting?

318
00:16:13,760 --> 00:16:15,615
It's just the adrenalin buzz,
you know?

319
00:16:15,640 --> 00:16:18,135
It's competition and it's good fun,
isn't it?

320
00:16:18,160 --> 00:16:22,095
Any similarities between
a kitchen service and racing?

321
00:16:22,120 --> 00:16:25,135
Somewhat. The pressure,
the adrenaline, you know,

322
00:16:25,160 --> 00:16:27,975
everyone do their best sort of
thing, so that's quite similar. Hm.

323
00:16:31,040 --> 00:16:33,575
Tommy has got pan-fried turbot,
he's got mussels,

324
00:16:33,600 --> 00:16:36,255
he's making a fish mousse

325
00:16:36,280 --> 00:16:37,655
from the turbot trim.

326
00:16:37,680 --> 00:16:40,415
He's got Jersey Royal potatoes
that he's going to con fit.

327
00:16:40,440 --> 00:16:42,615
He's got beurre blanc -
or butter sauce -

328
00:16:42,640 --> 00:16:45,015
samphire and sea herbs.

329
00:16:45,040 --> 00:16:47,255
Pan-fried turbot is all
about timing,

330
00:16:47,280 --> 00:16:49,095
good colourisation, good butter.

331
00:16:49,120 --> 00:16:50,695
Beurre blanc is always easy
to split.

332
00:16:50,720 --> 00:16:52,655
You don't want to boil it.

333
00:16:52,680 --> 00:16:55,855
The level of liquid to butter,
the ratio has to be just right

334
00:16:55,880 --> 00:16:57,535
for the beurre blanc to work.

335
00:17:01,520 --> 00:17:04,455
Chefs, you have five minutes.

336
00:17:04,480 --> 00:17:05,895
Five minutes, please.

337
00:17:10,000 --> 00:17:11,255
Bhajis, anyone?

338
00:17:11,280 --> 00:17:12,335
Charlie.

339
00:17:13,840 --> 00:17:14,975
Thank you, chef.

340
00:17:20,720 --> 00:17:22,295
No, I'm just freaking out.

341
00:17:29,440 --> 00:17:31,495
So, it's looking good.

342
00:17:31,520 --> 00:17:34,975
Let's see if the judges
are going to like it.

343
00:17:36,240 --> 00:17:38,135
SHE SIGHS

344
00:17:40,600 --> 00:17:42,175
Have you tasted that? I have.

345
00:17:42,200 --> 00:17:43,695
I think it's really nice.

346
00:17:43,720 --> 00:17:45,215
Well, it's not what you think.

347
00:17:45,240 --> 00:17:47,775
Yeah, it doesn't matter what
I think, does it? I'm joking!

348
00:17:49,640 --> 00:17:52,335
Finishing touches.
A matter of moments, please.

349
00:17:56,320 --> 00:17:58,415
That's it. Stop. Time's up.

350
00:17:58,440 --> 00:17:59,455
Time's up.

351
00:18:05,160 --> 00:18:08,815
First up is Lauren,
who's roasted a trout fillet

352
00:18:08,840 --> 00:18:11,015
and topped it with crispy fish skin,

353
00:18:11,040 --> 00:18:13,255
caper and parsley gremolata,

354
00:18:13,280 --> 00:18:16,975
served with sugar
and vinegar macerated tomatoes,

355
00:18:17,000 --> 00:18:20,935
pickled courgettes, zucchini flowers,

356
00:18:20,960 --> 00:18:24,015
and finished with an alcohol-free
Bloody Mary sauce

357
00:18:24,040 --> 00:18:26,055
made from tomatoes, cucumber,

358
00:18:26,080 --> 00:18:28,415
tabasco and Worcestershire sauce.

359
00:18:34,840 --> 00:18:37,655
The fish is fantastic.

360
00:18:37,680 --> 00:18:39,015
Melt in the mouth.

361
00:18:39,040 --> 00:18:40,615
I love the topping.

362
00:18:40,640 --> 00:18:42,575
Crunchy skin, salty.

363
00:18:42,600 --> 00:18:44,375
And it's got a bit of heat in there.

364
00:18:44,400 --> 00:18:45,495
Yeah. Brilliant.

365
00:18:45,520 --> 00:18:47,135
I love this little sauce in here.

366
00:18:47,160 --> 00:18:48,575
Maybe add the vodka into it -

367
00:18:48,600 --> 00:18:51,015
it might just take it to another
level - but it is good.

368
00:18:51,040 --> 00:18:53,255
I'm very much enjoying eating it.

369
00:18:53,280 --> 00:18:55,775
It's tomato, it's sharp pickling.

370
00:18:55,800 --> 00:18:57,575
It's a lot of garlic.

371
00:18:57,600 --> 00:19:00,095
I really like the crunch
of the vegetables.

372
00:19:00,120 --> 00:19:01,735
Very nice.

373
00:19:01,760 --> 00:19:04,855
The twist of your Bloody Mary,

374
00:19:04,880 --> 00:19:08,415
the tomato flavours in there
work so well with everything,

375
00:19:08,440 --> 00:19:11,055
the courgette, the courgette
flowers, samphire.

376
00:19:11,080 --> 00:19:13,855
A delightful plate of food
in an invention test.

377
00:19:17,000 --> 00:19:18,175
I'm good.

378
00:19:18,200 --> 00:19:19,535
But I'm actually really hungry.

379
00:19:19,560 --> 00:19:21,455
I know! I know!

380
00:19:21,480 --> 00:19:24,095
I don't know if it's the nerves,
like, suddenly standing up there,

381
00:19:24,120 --> 00:19:25,295
but I'm happy.

382
00:19:28,200 --> 00:19:32,615
Charlie is serving pan-fried
turmeric and cumin-spiced hake

383
00:19:32,640 --> 00:19:37,535
with a saffron carrot puree,
chilli and carrot-top pesto,

384
00:19:37,560 --> 00:19:39,495
con fit purple potato,

385
00:19:39,520 --> 00:19:41,975
carrot and onion bhaji,

386
00:19:42,000 --> 00:19:43,735
roasted baby carrots,

387
00:19:43,760 --> 00:19:48,135
and a curried coconut sauce
split with chive oil.

388
00:19:56,640 --> 00:19:59,255
Charlie, your hake
is beautifully cooked.

389
00:19:59,280 --> 00:20:02,415
I like how you've seasoned
it with curry powder,

390
00:20:02,440 --> 00:20:03,975
a bit of salt.

391
00:20:04,000 --> 00:20:06,295
The bhaji is delightful.

392
00:20:06,320 --> 00:20:09,175
It's got texture, still got
the sweetness of the carrot.

393
00:20:09,200 --> 00:20:11,335
Coconut sauce is light in curry.

394
00:20:11,360 --> 00:20:12,975
You can taste the coconut.

395
00:20:14,320 --> 00:20:17,335
You've got one smooth puree
and the little green quenelles,

396
00:20:17,360 --> 00:20:18,815
carrot-top and chilli.

397
00:20:18,840 --> 00:20:20,415
Salty, chilli heat.

398
00:20:20,440 --> 00:20:21,495
It's very good.

399
00:20:21,520 --> 00:20:23,895
It's not the most inventive,
creative dish I've eaten.

400
00:20:23,920 --> 00:20:26,855
What we're looking for is maybe
a surprise, another element.

401
00:20:26,880 --> 00:20:28,615
But it does taste good.

402
00:20:31,480 --> 00:20:33,135
I'm pretty happy, to be honest.

403
00:20:33,160 --> 00:20:36,135
I'm fairly confident I'm not going
to be in that bottom five.

404
00:20:40,760 --> 00:20:43,415
Molly is serving sous vide
venison loin

405
00:20:43,440 --> 00:20:46,535
with a pistachio
and crispy shallot crust,

406
00:20:46,560 --> 00:20:48,735
sweet potato fondant,

407
00:20:48,760 --> 00:20:50,735
sweet potato puree,

408
00:20:50,760 --> 00:20:53,135
baby beetroots and carrots,

409
00:20:53,160 --> 00:20:55,575
finished with a sauce
made from beef trimmings

410
00:20:55,600 --> 00:20:57,055
and dark chocolate.

411
00:21:03,840 --> 00:21:06,055
I personally would prefer my venison
to be cooked more.

412
00:21:06,080 --> 00:21:07,735
It's slightly under.

413
00:21:07,760 --> 00:21:12,055
The base of the sauce needs to have
a much stronger, meatier flavour.

414
00:21:12,080 --> 00:21:15,575
Your beetroot is bland.
Your carrots, they are bland.

415
00:21:15,600 --> 00:21:17,735
I expected a little bit more
from you, Molly.

416
00:21:19,040 --> 00:21:21,415
I'd want my venison cooked
a little bit more.

417
00:21:21,440 --> 00:21:24,255
But the gamey venison,
with your sweet notes of carrot,

418
00:21:24,280 --> 00:21:27,655
sweet potato and beetroot
and chocolate, I think is great.

419
00:21:27,680 --> 00:21:30,375
My venison,
I like how mine has been cooked.

420
00:21:30,400 --> 00:21:33,055
You've got a pistachio crust
around the outside of it.

421
00:21:33,080 --> 00:21:34,655
I wish there was more of it.

422
00:21:34,680 --> 00:21:36,895
The sweet potato puree is beautiful.

423
00:21:36,920 --> 00:21:38,335
I really like that.

424
00:21:38,360 --> 00:21:40,415
But disappointed
with the sauce quality.

425
00:21:40,440 --> 00:21:42,975
It doesn't have any depth in it.

426
00:21:45,120 --> 00:21:48,095
Obviously I'm gutted,
but I've done what I've done and...

427
00:21:49,160 --> 00:21:52,575
...hopefully I'll be able to
rectify it and keep going.

428
00:21:55,600 --> 00:21:58,895
Philippe is serving parsley
and garlic-stuffed pork loin

429
00:21:58,920 --> 00:22:00,455
wrapped in cured pork

430
00:22:00,480 --> 00:22:02,615
with vanilla-dressed apricot,

431
00:22:02,640 --> 00:22:04,775
elderflower and tomato salad,

432
00:22:04,800 --> 00:22:08,095
black-eyed beans and an onion sauce.

433
00:22:17,480 --> 00:22:18,975
The pork is impressive,

434
00:22:19,000 --> 00:22:21,735
that it's managed to stay pink
in the middle.

435
00:22:21,760 --> 00:22:25,335
I like the flavours of the herbs
running through.

436
00:22:25,360 --> 00:22:27,575
And I like the flavours of
the cured, salty pork

437
00:22:27,600 --> 00:22:30,615
around the pork loin like this.

438
00:22:30,640 --> 00:22:35,375
You've got a lovely salad
of apricot, tomato, vanilla,

439
00:22:35,400 --> 00:22:37,295
and I find it delightful.

440
00:22:37,320 --> 00:22:40,775
Vanilla and pork? Apricot?

441
00:22:40,800 --> 00:22:44,295
It's just... It reads so strange,
but it tastes so great.

442
00:22:45,560 --> 00:22:48,975
The sauce is what makes it
just absolutely delicious.

443
00:22:49,000 --> 00:22:51,375
Your beans, I think that's
a lovely little touch.

444
00:22:51,400 --> 00:22:54,255
It's got great texture
and they are tasty.

445
00:22:54,280 --> 00:22:57,455
You're working with some beautiful,
delicate flavours,

446
00:22:57,480 --> 00:22:59,895
and you're making
every single one of them sing.

447
00:23:02,720 --> 00:23:04,095
I'm really happy.

448
00:23:04,120 --> 00:23:10,295
I didn't expect good feedback
like this, so I'm confident.

449
00:23:12,240 --> 00:23:15,375
Inspired by her time in India,
Rosie's dish,

450
00:23:15,400 --> 00:23:19,455
which is topped with a tempura
Bombay-spiced cauliflower leaf,

451
00:23:19,480 --> 00:23:21,175
is pan-fried hake fillet

452
00:23:21,200 --> 00:23:22,815
with onion salad,

453
00:23:22,840 --> 00:23:26,375
pan-roasted cauliflower
with mustard seeds and coriander,

454
00:23:26,400 --> 00:23:28,495
and wilted greens,

455
00:23:28,520 --> 00:23:32,295
served with a coconut,
chilli and mango curry sauce.

456
00:23:38,840 --> 00:23:42,855
This isn't the prettiest of dishes,
but it tastes great. Thanks.

457
00:23:42,880 --> 00:23:45,135
I like the cauliflower with
the mustard seeds across it

458
00:23:45,160 --> 00:23:46,575
and the flavour of coriander.

459
00:23:46,600 --> 00:23:48,775
I like the flavour
on your cauliflower leaf,

460
00:23:48,800 --> 00:23:50,895
even if it is the size of
an umbrella.

461
00:23:50,920 --> 00:23:54,375
And I love the flavours
in your sauce.

462
00:23:54,400 --> 00:23:55,855
The cauliflower leaf,

463
00:23:55,880 --> 00:23:58,495
it shouldn't really be there
because it's not very nice.

464
00:23:58,520 --> 00:24:00,695
But I love the cauliflower
underneath.

465
00:24:00,720 --> 00:24:02,295
That's got great texture.

466
00:24:02,320 --> 00:24:05,015
I love the little slices of
the chilli that you've got running

467
00:24:05,040 --> 00:24:06,735
through the dish, as well.

468
00:24:06,760 --> 00:24:09,655
The hake, that is just flaking away.

469
00:24:09,680 --> 00:24:11,695
You've got the flavours
of the cauliflower,

470
00:24:11,720 --> 00:24:15,055
there's spices,
there's spinach in here.

471
00:24:15,080 --> 00:24:17,895
But when everything is put
on top of each other,

472
00:24:17,920 --> 00:24:20,615
it's very hard to discern
or separate

473
00:24:20,640 --> 00:24:22,695
what it is I'm having on this plate.

474
00:24:26,120 --> 00:24:28,815
I'm feeling happy
that they like the flavour.

475
00:24:28,840 --> 00:24:31,815
I keep getting the feedback
that it's not refined,

476
00:24:31,840 --> 00:24:33,735
but, yeah, it is what it is.

477
00:24:35,560 --> 00:24:38,095
Tom has made roasted wood pigeon,

478
00:24:38,120 --> 00:24:42,335
covered with celeriac puree
and roasted onions,

479
00:24:42,360 --> 00:24:45,575
red endive with
celeriac and mustard remoulade,

480
00:24:45,600 --> 00:24:47,255
parsley emulsion,

481
00:24:47,280 --> 00:24:49,335
crispy cabbage,

482
00:24:49,360 --> 00:24:52,815
and finished with
a pigeon dark-chocolate jus.

483
00:25:00,800 --> 00:25:02,135
This dish is delicious.

484
00:25:02,160 --> 00:25:04,495
The pigeon's excellent.
Really good.

485
00:25:04,520 --> 00:25:06,335
The chocolate sauce is great.

486
00:25:06,360 --> 00:25:10,015
It's got a lovely little flavour
of the pigeon going through it.

487
00:25:10,040 --> 00:25:11,375
Another cracking dish.

488
00:25:11,400 --> 00:25:12,615
Thank you.

489
00:25:12,640 --> 00:25:16,975
I really love the freshness
of the bitter endive salad

490
00:25:17,000 --> 00:25:18,775
with the remoulade.

491
00:25:18,800 --> 00:25:20,975
Great cooking there, Tom.
Thank you.

492
00:25:21,000 --> 00:25:27,175
Just got lots of different elements
of yumminess, richness and depth.

493
00:25:27,200 --> 00:25:28,415
That's great.

494
00:25:28,440 --> 00:25:29,935
Thank you.

495
00:25:31,600 --> 00:25:34,135
I'm glad the competition is going so
well for me at the moment.

496
00:25:34,160 --> 00:25:36,775
I don't want to jinx
myself and slip up,

497
00:25:36,800 --> 00:25:39,815
but I think so far I'm really doing
myself proud.

498
00:25:41,440 --> 00:25:44,695
Kasae has cooked prawn chawanmushi -

499
00:25:44,720 --> 00:25:47,815
egg custard flavoured
with bonito and miso -

500
00:25:47,840 --> 00:25:50,575
served with duck fat charred prawns,

501
00:25:50,600 --> 00:25:53,135
carrot curd, pickled radish,

502
00:25:53,160 --> 00:25:54,895
crispy kale,

503
00:25:54,920 --> 00:25:57,935
and a truffle, wasabi
and potato foam.

504
00:26:06,440 --> 00:26:09,015
Kasae, the texture of
the chawanmushi egg custard

505
00:26:09,040 --> 00:26:11,095
is just a little bit too set,

506
00:26:11,120 --> 00:26:15,815
but I'm enjoying the flavours
of the bonito and the miso.

507
00:26:15,840 --> 00:26:19,215
But I think you could have gone
a little bit more on that.

508
00:26:20,280 --> 00:26:22,455
I find it very subtle.

509
00:26:22,480 --> 00:26:24,895
Could have gone bigger
on the pickling, sharper.

510
00:26:24,920 --> 00:26:28,055
I think we could have gone
bigger on your custard.

511
00:26:28,080 --> 00:26:30,015
The foam, again, it's subtle.

512
00:26:30,040 --> 00:26:33,015
Eating it isn't fantastic,
I'm afraid.

513
00:26:34,440 --> 00:26:36,415
The prawn, very much well cooked,

514
00:26:36,440 --> 00:26:38,655
but I'm not getting the fat
in there.

515
00:26:38,680 --> 00:26:41,495
The custard here is the carrier
of this dish.

516
00:26:41,520 --> 00:26:45,135
You need to pack that
with huge flavour.

517
00:26:45,160 --> 00:26:47,175
And, unfortunately,
you haven't done that.

518
00:26:50,760 --> 00:26:53,575
Oh, no! I'm leaking.

519
00:26:53,600 --> 00:26:54,975
SHE SIGHS

520
00:26:56,240 --> 00:26:59,095
I wanted to prove myself
in that calibre of chefs

521
00:26:59,120 --> 00:27:02,615
and to come out feeling
a bit deflated and disappointed,

522
00:27:02,640 --> 00:27:04,655
it's not really what I was
going for.

523
00:27:07,240 --> 00:27:10,095
Tristan has made
pan-roasted venison fillet

524
00:27:10,120 --> 00:27:12,695
with a horseradish
and soy glaze,

525
00:27:12,720 --> 00:27:16,455
roasted Jerusalem artichoke
and shallot puree,

526
00:27:16,480 --> 00:27:18,375
king oyster mushrooms,

527
00:27:18,400 --> 00:27:21,575
con fit and deep-fried purple potato,

528
00:27:21,600 --> 00:27:25,095
and pine nut and orange-dressed
baby artichokes.

529
00:27:33,280 --> 00:27:35,255
The venison is not cooked.

530
00:27:35,280 --> 00:27:38,855
But what's really killing the dish
for me is orange, pine nuts,

531
00:27:38,880 --> 00:27:40,135
and horseradish.

532
00:27:40,160 --> 00:27:42,455
Horseradish on this dish
shouldn't be anywhere near it.

533
00:27:43,480 --> 00:27:45,735
The cooking of your artichoke
is beautiful.

534
00:27:45,760 --> 00:27:48,415
But if anything, this dish
is crying out for a sauce.

535
00:27:49,960 --> 00:27:51,255
Purple potato,

536
00:27:51,280 --> 00:27:53,295
there's nothing special about
the way it's been prepared.

537
00:27:53,320 --> 00:27:56,895
The pine nut and orange dressing...

538
00:27:56,920 --> 00:27:59,135
Well, you know, you've always
got to try something new.

539
00:27:59,160 --> 00:28:00,455
Sometimes they work.

540
00:28:00,480 --> 00:28:03,975
Sometimes you've got to go
back to the drawing board.

541
00:28:04,000 --> 00:28:06,935
Your mushroom is beautifully cooked.

542
00:28:06,960 --> 00:28:09,615
The puree's a little watery.

543
00:28:09,640 --> 00:28:14,255
I know how inventive and creative
you are and you want to be.

544
00:28:14,280 --> 00:28:16,135
Not all inventions work.

545
00:28:18,840 --> 00:28:19,975
I'm feeling fine.

546
00:28:20,000 --> 00:28:21,575
It was...

547
00:28:21,600 --> 00:28:24,015
They clearly didn't like
the combinations.

548
00:28:25,200 --> 00:28:28,535
Which I understand. I tried
something and it didn't work.

549
00:28:28,560 --> 00:28:29,935
So, onto the next one.

550
00:28:32,760 --> 00:28:36,975
Cecily's dish is prawn
and fennel-top-filled tortellini

551
00:28:37,000 --> 00:28:39,495
served with con fit fennel,

552
00:28:39,520 --> 00:28:41,935
dill and fennel salad,

553
00:28:41,960 --> 00:28:45,775
and dill oil,
finished with a prawn bisque.

554
00:28:55,200 --> 00:28:57,895
Your pasta-making is lovely.

555
00:28:57,920 --> 00:28:59,975
The filling,
you've got the prawns inside.

556
00:29:00,000 --> 00:29:01,135
It hasn't dried out.

557
00:29:01,160 --> 00:29:02,375
It hasn't seeped out.

558
00:29:02,400 --> 00:29:03,855
So they're very well made.

559
00:29:03,880 --> 00:29:06,335
You've got con fit fennel,
which is cooked beautifully.

560
00:29:06,360 --> 00:29:09,615
It's a nice, tasty plate of food.

561
00:29:09,640 --> 00:29:12,535
The bisque is sharper than I
expected, and that's OK -

562
00:29:12,560 --> 00:29:13,695
I can live with that.

563
00:29:13,720 --> 00:29:17,335
It's the amount of aniseed flavour
that I'd like a little bit less of.

564
00:29:17,360 --> 00:29:21,975
We've got fennel two ways,
so there is a lot of aniseed.

565
00:29:23,440 --> 00:29:26,735
All six of the tortellinis
that you've made are identical.

566
00:29:26,760 --> 00:29:27,855
Delicious.

567
00:29:27,880 --> 00:29:30,815
And when we poured the bisque
into the plate, it all came to life.

568
00:29:30,840 --> 00:29:32,535
I like it. I'd eat all of this.

569
00:29:36,240 --> 00:29:38,495
I don't know why,
I just go through all the things

570
00:29:38,520 --> 00:29:41,015
that I think are wrong
and I'm just critiquing it.

571
00:29:41,040 --> 00:29:43,895
And then I go up and they don't pick
any of the things

572
00:29:43,920 --> 00:29:46,375
that I thought were wrong up!
But I'm relieved.

573
00:29:47,920 --> 00:29:51,335
Kyle has made miso-glazed celeriac,

574
00:29:51,360 --> 00:29:53,215
topped with pickled celeriac,

575
00:29:53,240 --> 00:29:55,575
black truffle and thyme,

576
00:29:55,600 --> 00:29:58,375
served with caramelised
celeriac puree,

577
00:29:58,400 --> 00:29:59,535
girolles,

578
00:29:59,560 --> 00:30:00,935
and burnt hazelnuts.

579
00:30:02,560 --> 00:30:06,975
Finished with a celeriac skin jus,
split with dill oil.

580
00:30:14,680 --> 00:30:18,375
The celeriac, beautifully cooked.
Soft like a fondant.

581
00:30:18,400 --> 00:30:22,295
This celeriac puree
with the miso is just...

582
00:30:23,280 --> 00:30:25,815
Oh, smooth, beautiful,

583
00:30:25,840 --> 00:30:28,015
you know, brings the dish together.

584
00:30:28,040 --> 00:30:29,535
Amazing. Cheers.

585
00:30:30,640 --> 00:30:31,855
That is glorious.

586
00:30:32,960 --> 00:30:36,575
Great flavours of truffle,
nuts, dill,

587
00:30:36,600 --> 00:30:38,575
really quite sharp,
and aniseed,

588
00:30:38,600 --> 00:30:42,175
all centred around a lovely,
almost nutty,

589
00:30:42,200 --> 00:30:44,615
really soft, meaty celeriac.

590
00:30:44,640 --> 00:30:45,735
Fantastic dish.

591
00:30:46,720 --> 00:30:51,095
I think the little bit of genius
in this is the lovely hazelnut.

592
00:30:51,120 --> 00:30:52,495
It's just really clever,

593
00:30:52,520 --> 00:30:56,375
because the hazelnut is a similar
flavour to the celery, actually.

594
00:30:56,400 --> 00:30:58,535
You've really got a beautiful
balance here.

595
00:31:01,800 --> 00:31:04,375
I'm just feeling
overwhelmed, like...

596
00:31:04,400 --> 00:31:06,135
I'm really enjoying the journey

597
00:31:06,160 --> 00:31:07,895
and I just want to continue that.

598
00:31:11,600 --> 00:31:14,095
James's dish
is butter-roasted turbot

599
00:31:14,120 --> 00:31:16,735
topped with gochujang hollandaise,

600
00:31:16,760 --> 00:31:19,055
served with red pepper puree,

601
00:31:19,080 --> 00:31:20,655
con fit leek,

602
00:31:20,680 --> 00:31:23,575
tahini and honey-glazed
roasted aubergine,

603
00:31:23,600 --> 00:31:27,175
crispy ginger, crispy shallots,

604
00:31:27,200 --> 00:31:29,575
and a sea herb chimichurri.

605
00:31:36,840 --> 00:31:39,295
I think the cooking of the turbot
is beautiful.

606
00:31:39,320 --> 00:31:42,455
Loving it with the leek
and the flavours of the herbs

607
00:31:42,480 --> 00:31:43,975
of your chimichurri.

608
00:31:44,000 --> 00:31:45,575
Those three things work together.

609
00:31:45,600 --> 00:31:47,535
The pepper puree is delightful.

610
00:31:47,560 --> 00:31:49,215
I love that with the aubergine.

611
00:31:49,240 --> 00:31:52,455
The whole plate together
is a bit much.

612
00:31:52,480 --> 00:31:54,215
You've got a gochujang hollandaise.

613
00:31:54,240 --> 00:31:57,495
The gochujang is salty and then
finishes smoky and peppery.

614
00:31:57,520 --> 00:31:59,335
That's delicious.

615
00:31:59,360 --> 00:32:02,935
This is a dish of disparate parts,
but every single part is fantastic.

616
00:32:04,120 --> 00:32:05,615
This sweet pepper puree,

617
00:32:05,640 --> 00:32:07,095
that's delicious.

618
00:32:07,120 --> 00:32:11,495
Your beautiful piece of cooked
aubergine with shallots on top

619
00:32:11,520 --> 00:32:13,895
is great with the tahini.
Love that.

620
00:32:13,920 --> 00:32:16,295
But it's not working
as a complete dish.

621
00:32:17,680 --> 00:32:20,015
I cooked everything really well,
so it's frustrating.

622
00:32:20,040 --> 00:32:21,375
So now it's a waiting game.

623
00:32:21,400 --> 00:32:23,655
I would've liked to be
able to sit back and say,

624
00:32:23,680 --> 00:32:25,255
"Yeah, I've gone straight through,”

625
00:32:25,280 --> 00:32:27,055
but I just don't know
if it's enough.

626
00:32:29,160 --> 00:32:33,495
Finally, Tommy has served
pan-fried turbot with mussels,

627
00:32:33,520 --> 00:32:36,495
fish mousse
made with turbot trim,

628
00:32:36,520 --> 00:32:38,295
con fit potatoes,

629
00:32:38,320 --> 00:32:40,015
braised fennel,

630
00:32:40,040 --> 00:32:42,735
garnished with samphire,
spring onions,

631
00:32:42,760 --> 00:32:44,575
and crispy capers,

632
00:32:44,600 --> 00:32:47,175
finished with a beurre blanc sauce.

633
00:32:56,560 --> 00:32:58,135
This is sublime.

634
00:32:59,440 --> 00:33:00,575
Fish perfectly cooked.

635
00:33:00,600 --> 00:33:01,975
Your fennel is delicious.

636
00:33:02,000 --> 00:33:05,095
Your cut potatoes, all cut
and cooked to perfection.

637
00:33:05,120 --> 00:33:07,935
And of course, who doesn't love
a butter sauce?

638
00:33:07,960 --> 00:33:09,255
Great dish.

639
00:33:10,280 --> 00:33:11,375
The fish mousse,

640
00:33:11,400 --> 00:33:14,015
it's smooth,
it's beautifully seasoned,

641
00:33:14,040 --> 00:33:16,335
and it's just divine.

642
00:33:16,360 --> 00:33:19,175
It's such a delicious dish.
I keep going back.

643
00:33:19,200 --> 00:33:22,295
I'm so full, but it's so tasty.

644
00:33:23,680 --> 00:33:27,015
Tommy,
I have no negative critique at all.

645
00:33:28,160 --> 00:33:30,215
I'm getting onion bite,
I'm getting saltiness,

646
00:33:30,240 --> 00:33:31,615
I'm getting sharpness,

647
00:33:31,640 --> 00:33:33,175
I'm getting butteriness.

648
00:33:33,200 --> 00:33:35,655
And that's making for
a very happy customer.

649
00:33:39,320 --> 00:33:41,615
I feel like that's the strongest
feedback I've had yet.

650
00:33:41,640 --> 00:33:44,135
Everyone seemed to be happy
with the dish.

651
00:33:44,160 --> 00:33:45,535
So, yeah, I'm over the moon.

652
00:33:45,560 --> 00:33:46,775
Definitely.

653
00:33:50,160 --> 00:33:51,215
12 chefs.

654
00:33:51,240 --> 00:33:53,015
There were some amazing dishes.

655
00:33:53,040 --> 00:33:55,975
Seven of our favourites
are going straight through.

656
00:33:56,000 --> 00:33:58,935
The other five are stopping
here to cook again.

657
00:33:58,960 --> 00:34:01,015
There is someone's dish
I thoroughly enjoyed.

658
00:34:01,040 --> 00:34:02,535
It was Lauren's dish.

659
00:34:02,560 --> 00:34:06,375
Her trout with that beautiful
Bloody Mary tomato sauce dressing

660
00:34:06,400 --> 00:34:07,535
was fantastic.

661
00:34:07,560 --> 00:34:09,455
It was fresh.
It's a dish I'd eat again.

662
00:34:10,680 --> 00:34:12,455
Kyle made us a dish centred
on celeriac

663
00:34:12,480 --> 00:34:16,095
and I thought it
was absolutely stunning.

664
00:34:16,120 --> 00:34:18,575
This was an outstanding
dish from Kyle.

665
00:34:18,600 --> 00:34:20,255
I enjoyed Tommy's dish.

666
00:34:20,280 --> 00:34:22,255
The turbot, beautifully cooked

667
00:34:22,280 --> 00:34:24,175
with the little mousse on the side.

668
00:34:24,200 --> 00:34:27,175
It was so small but just packed
such flavour.

669
00:34:27,200 --> 00:34:29,335
Philippe was in my top two
chefs today.

670
00:34:29,360 --> 00:34:31,895
Love the sauce,
love that pork cookery,

671
00:34:31,920 --> 00:34:35,495
the vanilla, apricots, tomatoes,
add heat in it, add flavour.

672
00:34:35,520 --> 00:34:37,415
It was inventive. It's creative.

673
00:34:37,440 --> 00:34:41,215
Tom's pigeon was delightful.
Cooked perfectly.

674
00:34:41,240 --> 00:34:44,495
I thought it was an absolutely
stunning dish.

675
00:34:44,520 --> 00:34:49,575
So, going straight through,
we have Tommy, Kyle, Tom,

676
00:34:49,600 --> 00:34:51,895
Lauren and Philippe.

677
00:34:51,920 --> 00:34:56,015
I think two chefs both had issues
on venison today

678
00:34:56,040 --> 00:34:59,655
and that was Molly and Tristan.

679
00:34:59,680 --> 00:35:02,455
Two venison dishes. Both would
have gone back to the kitchen.

680
00:35:02,480 --> 00:35:06,295
Molly and Tristan, in my opinion,
should definitely be cooking again.

681
00:35:06,320 --> 00:35:12,055
That means we have to decide
between Cecily, James, Rosie,

682
00:35:12,080 --> 00:35:15,255
Kasae and Charlie.

683
00:35:15,280 --> 00:35:17,415
Three are cooking again.

684
00:35:17,440 --> 00:35:21,095
Two are going to go
straight through.

685
00:35:21,120 --> 00:35:23,255
Kasae's dish, chawanmushi,

686
00:35:23,280 --> 00:35:27,255
I wanted more of that miso
and bonito flavours to really sing

687
00:35:27,280 --> 00:35:28,695
through the cooked custard.

688
00:35:28,720 --> 00:35:30,535
Prawns were cooked nicely,
but I just...

689
00:35:30,560 --> 00:35:34,255
I just think the dish just lacked
a bit of energy and a bit of oomph.

690
00:35:34,280 --> 00:35:38,255
I loved Rosie's hake in that
coconut curry sauce -

691
00:35:38,280 --> 00:35:41,375
I thought it was fabulous.
But it looked terrible.

692
00:35:41,400 --> 00:35:44,135
It was all piled into the one bowl.

693
00:35:44,160 --> 00:35:46,335
You couldn't discern what was what.

694
00:35:46,360 --> 00:35:48,695
James's dish, I think there
was some individual brilliance,

695
00:35:48,720 --> 00:35:50,975
but the dish wasn't working
together as a whole.

696
00:35:51,000 --> 00:35:52,775
I loved the cooking of the turbot,

697
00:35:52,800 --> 00:35:55,535
the beautiful gochujang sauce
that went over the top.

698
00:35:55,560 --> 00:35:59,255
But, all together, it was
not a harmonious plate.

699
00:35:59,280 --> 00:36:00,495
Charlie's hake dish,

700
00:36:00,520 --> 00:36:01,855
the bhaji was delicious.

701
00:36:01,880 --> 00:36:04,655
The hake was beautifully seasoned
with the curry powder, too.

702
00:36:04,680 --> 00:36:05,935
It just didn't have, for me,

703
00:36:05,960 --> 00:36:07,735
the bells and whistles that I was
hoping for.

704
00:36:07,760 --> 00:36:09,575
It was very simple. Very nice.

705
00:36:10,960 --> 00:36:12,735
Cecily's tortellini,

706
00:36:12,760 --> 00:36:15,295
the filling was lovely
with the prawns.

707
00:36:15,320 --> 00:36:16,895
Beautiful little parcels.

708
00:36:16,920 --> 00:36:20,215
For me,
just too much aniseed flavour.

709
00:36:20,240 --> 00:36:23,895
Who's got the wherewithal
to challenge the front-runners?

710
00:36:23,920 --> 00:36:26,615
And who needs to stay here
and prove a point?

711
00:36:44,920 --> 00:36:47,775
Chefs, what a day.

712
00:36:47,800 --> 00:36:49,135
We have made a decision.

713
00:36:49,160 --> 00:36:52,375
Seven of you will be going straight
through to the next round.

714
00:36:52,400 --> 00:36:56,535
Five of you will be staying
here in the kitchen to cook again.

715
00:36:58,160 --> 00:37:03,335
The first two chefs staying
to cook again...

716
00:37:03,360 --> 00:37:04,375
Molly.

717
00:37:06,800 --> 00:37:07,815
Tristan.

718
00:37:09,440 --> 00:37:11,775
The third chef cooking again...

719
00:37:13,880 --> 00:37:14,975
Kasae.

720
00:37:16,560 --> 00:37:18,255
The fourth chef cooking again...

721
00:37:20,280 --> 00:37:21,375
It's Rosie.

722
00:37:22,680 --> 00:37:26,895
And the final and fifth chef
staying here in the kitchen

723
00:37:26,920 --> 00:37:28,015
and cooking again...

724
00:37:31,440 --> 00:37:32,655
...is James.

725
00:37:34,640 --> 00:37:36,015
The seven of you going through,

726
00:37:36,040 --> 00:37:37,255
congratulations.

727
00:37:37,280 --> 00:37:39,695
Very, very well done indeed.
Off you go.

728
00:37:39,720 --> 00:37:40,975
We will see you soon.

729
00:37:50,120 --> 00:37:51,495
Well done.

730
00:37:51,520 --> 00:37:53,215
Well done.

731
00:37:53,240 --> 00:37:56,175
Nailed it. Yeah!

732
00:37:56,200 --> 00:37:58,495
What a relief. What a relief, yeah.

733
00:38:07,240 --> 00:38:10,095
Chefs, you probably feel like
you're on the canvas right now,

734
00:38:10,120 --> 00:38:13,535
but there are three places
still left to fight for.

735
00:38:13,560 --> 00:38:16,695
Pick yourself up and show us
what you're made of.

736
00:38:19,160 --> 00:38:22,175
The last round,
you all made a savoury dish.

737
00:38:22,200 --> 00:38:26,695
So we've decided that now
we want you to make a dessert.

738
00:38:28,200 --> 00:38:29,975
You've still got the larder
behind you,

739
00:38:30,000 --> 00:38:32,815
but all the ingredients
that you would need to make

740
00:38:32,840 --> 00:38:34,735
one fantastic dessert.

741
00:38:36,640 --> 00:38:39,015
We still have three places
in the next round.

742
00:38:39,040 --> 00:38:40,495
That does mean, of course,

743
00:38:40,520 --> 00:38:44,175
that two of you will be leaving
the competition.

744
00:38:44,200 --> 00:38:46,295
90 minutes, chefs.
You know what you have to do.

745
00:38:46,320 --> 00:38:47,775
I can't wait.

746
00:38:47,800 --> 00:38:49,135
Off you go.

747
00:38:55,640 --> 00:38:58,455
I was pretty sure I was going to try
and lean towards pastry anyway,

748
00:38:58,480 --> 00:39:00,855
so I'm pretty happy that
the challenge is going to be pastry.

749
00:39:02,720 --> 00:39:04,215
I'm ready to go.

750
00:39:04,240 --> 00:39:05,655
I'm over the disappointment.

751
00:39:05,680 --> 00:39:07,855
I'm going to take
everything on board

752
00:39:07,880 --> 00:39:10,615
and make something refined
and beautiful and elegant.

753
00:39:14,200 --> 00:39:16,095
I've only done one pudding
in the whole competition,

754
00:39:16,120 --> 00:39:17,855
so I'm really looking forward to it.

755
00:39:17,880 --> 00:39:19,895
It's going to be fun
and we'll see what happens.

756
00:39:27,800 --> 00:39:29,335
What is the dish, please, Tristan?

757
00:39:29,360 --> 00:39:31,495
The dish is going to be basically
a dairy-free dessert.

758
00:39:31,520 --> 00:39:33,375
So I'm going to have
a little choux bun

759
00:39:33,400 --> 00:39:36,495
stuffed with some creme patissiere
made with pistachios and Cointreau,

760
00:39:36,520 --> 00:39:37,935
and then a dairy-free sponge,

761
00:39:37,960 --> 00:39:40,095
which is slightly crisped up
to go around the outside

762
00:39:40,120 --> 00:39:41,855
to add a little bit of crunch,

763
00:39:41,880 --> 00:39:43,375
soaked in elderflower syrup.

764
00:39:43,400 --> 00:39:45,175
Some stewed strawberries
on the bottom

765
00:39:45,200 --> 00:39:47,055
and then praline's just going
to top it off

766
00:39:47,080 --> 00:39:48,215
with the crispiness of it.

767
00:39:48,240 --> 00:39:49,775
You don't touch dairy, do you?

768
00:39:49,800 --> 00:39:52,055
No, so everything's going to be
dairy free,

769
00:39:52,080 --> 00:39:54,935
but doing it differently
is kind of my way.

770
00:39:54,960 --> 00:39:57,255
And, as you've experienced,
it's good and bad.

771
00:39:57,280 --> 00:40:01,535
I still want to be true to myself
and risk on each round.

772
00:40:01,560 --> 00:40:05,015
You can still create fabulous
puddings without dairy,

773
00:40:05,040 --> 00:40:06,735
so I'm looking forward to this.

774
00:40:09,280 --> 00:40:11,615
Tristan's using oat milk
and dairy-free butter

775
00:40:11,640 --> 00:40:13,495
for his choux buns.

776
00:40:13,520 --> 00:40:17,375
The key to a good choux is about
incorporating the eggs into the mix,

777
00:40:17,400 --> 00:40:18,615
into the pastry itself.

778
00:40:18,640 --> 00:40:22,815
It's got to be incorporated
perfectly well for it to rise.

779
00:40:22,840 --> 00:40:24,415
Plus dairy-free crispy sponge,

780
00:40:24,440 --> 00:40:26,295
so it's a sponge with oil added
into that,

781
00:40:26,320 --> 00:40:29,695
and then he's going to soak that
into the elderflower syrup.

782
00:40:29,720 --> 00:40:31,335
Well, if he's going to do that,

783
00:40:31,360 --> 00:40:33,415
he needs to make sure
they're really crispy.

784
00:40:33,440 --> 00:40:38,855
Otherwise, his crisp sponge
will go into a soft sponge.

785
00:40:50,400 --> 00:40:51,895
Tell us, James, what are you doing?

786
00:40:51,920 --> 00:40:55,055
I'm going to do a caramelised
toffee banana,

787
00:40:55,080 --> 00:40:58,295
a beef fat chocolate ganache
on the bottom,

788
00:40:58,320 --> 00:40:59,735
some caramelised banana on top.

789
00:40:59,760 --> 00:41:04,415
I've got a Swiss meringue on
the side with some toasted-off nuts

790
00:41:04,440 --> 00:41:07,855
and then some crispy artichokes,
as well.

791
00:41:07,880 --> 00:41:09,135
Why the use of beef fat?

792
00:41:09,160 --> 00:41:10,575
I think it's delicious
with chocolate.

793
00:41:10,600 --> 00:41:12,855
I think it's a really nice
kind of substitute for butter.

794
00:41:12,880 --> 00:41:14,855
Do you know how this is
going to come together?

795
00:41:14,880 --> 00:41:16,135
Yeah, I'm pretty sure it'll be...

796
00:41:16,160 --> 00:41:17,815
it'll be more cohesive
than my last dish.

797
00:41:17,840 --> 00:41:19,975
It's got sweet and savoury on top
of each other,

798
00:41:20,000 --> 00:41:22,415
so they'll hopefully balance
each other out really nicely.

799
00:41:24,760 --> 00:41:28,575
James's dessert is caramel, banana,
toffee. They all work together.

800
00:41:28,600 --> 00:41:30,295
Beef fat chocolate ganache,
that works well.

801
00:41:30,320 --> 00:41:31,575
Beef fat is rich.

802
00:41:31,600 --> 00:41:33,615
It's got a little savoury
flavour behind it,

803
00:41:33,640 --> 00:41:35,055
and of course, it's a fat.

804
00:41:35,080 --> 00:41:38,455
That'll make it nice and soft,
but also incredibly delicious.

805
00:41:38,480 --> 00:41:41,575
We've got textures coming
through in the forms of nuts,

806
00:41:41,600 --> 00:41:44,375
as well as a savoury part of
the artichokes.

807
00:41:44,400 --> 00:41:46,175
I like the sound of this dessert.

808
00:41:46,200 --> 00:41:49,855
I just hope James has thought
about how it all comes together.

809
00:41:52,880 --> 00:41:55,495
30 minutes gone already.
You've got an hour left.

810
00:41:55,520 --> 00:41:56,895
Time is flying.

811
00:41:59,560 --> 00:42:02,295
Molly loves the classics

812
00:42:02,320 --> 00:42:05,375
and now she's going to make
a lemon tart for her dessert.

813
00:42:06,600 --> 00:42:09,415
I love a lemon tart.

814
00:42:09,440 --> 00:42:12,895
The lemon tart filling
goes in and baked gently.

815
00:42:12,920 --> 00:42:15,335
Molly's got to makes sure this is
one of the first things

816
00:42:15,360 --> 00:42:17,455
she gets done
and cooked in the oven,

817
00:42:17,480 --> 00:42:19,815
because it then needs to set.

818
00:42:22,160 --> 00:42:24,855
Molly, what makes
a great lemon tart?

819
00:42:24,880 --> 00:42:26,895
To me, it's the tartness of it.

820
00:42:26,920 --> 00:42:29,135
If it's too sweet, it's not
a proper French tart.

821
00:42:29,160 --> 00:42:31,215
Should it be sharp enough
to make you go...?

822
00:42:31,240 --> 00:42:32,815
Yeah, hopefully.

823
00:42:32,840 --> 00:42:35,175
Try and impress you today
and get back on the track.

824
00:42:37,200 --> 00:42:38,935
We've got raspberries three
different ways.

825
00:42:38,960 --> 00:42:41,295
We've got fresh raspberries.
We've also got a raspberry gel

826
00:42:41,320 --> 00:42:43,015
and a raspberry sorbet.

827
00:42:43,040 --> 00:42:44,495
The sorbet's got to taste
of raspberry,

828
00:42:44,520 --> 00:42:46,775
sweetened to perfection
and quenelled.

829
00:42:46,800 --> 00:42:50,095
I don't just want a blob
of raspberry sorbet in a bowl.

830
00:42:51,640 --> 00:42:53,575
This now is all about detail.

831
00:42:57,440 --> 00:42:58,855
What are you doing, Kasae?

832
00:42:58,880 --> 00:43:01,895
Madeira poached pears spiked
with a little bit of port, as well.

833
00:43:01,920 --> 00:43:04,295
A fudgy chocolate ganache
underneath.

834
00:43:04,320 --> 00:43:05,975
Madeira and tamarind gel.

835
00:43:06,000 --> 00:43:09,695
I've got some mascarpone
that's been mixed with a pistachio

836
00:43:09,720 --> 00:43:11,735
and pumpkin seed praline.

837
00:43:11,760 --> 00:43:14,535
And then it's going to have a little
bit of chocolate and porcini soil

838
00:43:14,560 --> 00:43:15,935
around the side.

839
00:43:15,960 --> 00:43:17,335
Ooh, nice.

840
00:43:17,360 --> 00:43:20,015
How determined are you now to grab
yourself a place?

841
00:43:20,040 --> 00:43:21,615
More determined than I've ever been.

842
00:43:21,640 --> 00:43:23,455
Up until now, it's been
hopefully I get through,

843
00:43:23,480 --> 00:43:26,775
hopefully I get through.
But now it's got to get through.

844
00:43:30,480 --> 00:43:32,975
Kasae's dessert, lovely ideas.

845
00:43:33,000 --> 00:43:35,535
You've got a pear that's been
poached in the sweet flavours

846
00:43:35,560 --> 00:43:36,735
of port and Madeira.

847
00:43:36,760 --> 00:43:38,575
A chocolate and vanilla ganache.

848
00:43:38,600 --> 00:43:40,695
Got to be beautiful and smooth.

849
00:43:40,720 --> 00:43:44,295
She's also making a pistachio
and pumpkin seed praline,

850
00:43:44,320 --> 00:43:46,295
which then she's blending up

851
00:43:46,320 --> 00:43:48,935
and then folding it through
whipped mascarpone.

852
00:43:48,960 --> 00:43:50,095
Genius.

853
00:43:50,120 --> 00:43:51,695
Loving the sound of this dessert.

854
00:43:52,920 --> 00:43:55,655
I hope Kasae's really packed
this dessert full of the flavours

855
00:43:55,680 --> 00:43:57,615
we weren't getting
in the last round.

856
00:43:59,400 --> 00:44:01,495
30 minutes left.

857
00:44:01,520 --> 00:44:02,695
Half an hour.

858
00:44:04,320 --> 00:44:06,415
Oh, this pastry is
not going to do it.

859
00:44:07,600 --> 00:44:09,495
Come on. Don't do this to me.

860
00:44:10,720 --> 00:44:13,455
Rosie is cooking a chocolate
pastry tart.

861
00:44:14,520 --> 00:44:17,735
She's got very deep pastry rings.

862
00:44:17,760 --> 00:44:20,535
If she gets these tart rings
lined properly,

863
00:44:20,560 --> 00:44:21,855
that'll be an incredible
achievement,

864
00:44:21,880 --> 00:44:23,455
because she's basically chosen

865
00:44:23,480 --> 00:44:26,455
pretty much the hardest tart rings
that you can line.

866
00:44:28,600 --> 00:44:29,695
She's making a fondant mix.

867
00:44:29,720 --> 00:44:30,815
This one has no flour,

868
00:44:30,840 --> 00:44:32,975
and I'm guessing she's going
to then fill the tart,

869
00:44:33,000 --> 00:44:34,855
bake it so it's still soft
in the middle.

870
00:44:34,880 --> 00:44:37,215
In the middle of this,
there will be a caramel centre

871
00:44:37,240 --> 00:44:38,695
flavoured with tamarind.

872
00:44:38,720 --> 00:44:41,215
We have a smooth
peanut butter ice cream -

873
00:44:41,240 --> 00:44:42,455
that sounds wonderful -

874
00:44:42,480 --> 00:44:43,535
and a peanut brittle.

875
00:44:43,560 --> 00:44:45,135
Lovely flavours here.

876
00:44:46,480 --> 00:44:48,975
Lots going on, a lot to do.

877
00:44:49,000 --> 00:44:50,735
And it needs to look good, too.

878
00:44:51,840 --> 00:44:54,055
How do you feel about pastry work
generally?

879
00:44:54,080 --> 00:44:56,255
I don't think
I'm confident enough with pastry

880
00:44:56,280 --> 00:44:58,455
to probably do anything
too wacky and out there.

881
00:44:58,480 --> 00:45:02,055
So I'm hoping that I can just
do kind of solid flavours

882
00:45:02,080 --> 00:45:04,935
that I know work well together
and make it look beautiful.

883
00:45:10,240 --> 00:45:12,335
Hats off to Rosie for
pushing herself,

884
00:45:12,360 --> 00:45:14,735
but she's certainly running
out of time.

885
00:45:14,760 --> 00:45:16,455
Rosie is looking incredibly
panicked.

886
00:45:16,480 --> 00:45:18,935
Oh, BLEEP a brick.

887
00:45:18,960 --> 00:45:21,135
Oh, God. Why didn't I...?
I'llL have to...

888
00:45:22,400 --> 00:45:23,935
How long have we got left?

889
00:45:23,960 --> 00:45:25,575
Right, chefs.
You've got ten minutes left.

890
00:45:25,600 --> 00:45:26,815
Oh, dear.

891
00:45:29,200 --> 00:45:31,135
Are you happy?
Yeah, I'm happy, yeah.

892
00:45:31,160 --> 00:45:32,455
Good. That's a spare.

893
00:45:34,880 --> 00:45:36,375
Go, go.

894
00:45:40,040 --> 00:45:42,775
Chefs, you have five minutes left.

895
00:45:42,800 --> 00:45:45,135
I hope your desserts
are coming together.

896
00:45:49,000 --> 00:45:50,975
Do you know how pretty this
looked in my head?

897
00:45:52,400 --> 00:45:54,015
Oh, my God.
I can't save them.

898
00:46:00,560 --> 00:46:02,655
Oh, I'm so sad.

899
00:46:05,960 --> 00:46:07,455
Your time is up.

900
00:46:07,480 --> 00:46:08,495
Well done.

901
00:46:08,520 --> 00:46:09,775
Very good.

902
00:46:19,120 --> 00:46:21,055
To stay in the competition,

903
00:46:21,080 --> 00:46:23,855
Molly has made a classic
lemon tart,

904
00:46:23,880 --> 00:46:27,415
fresh raspberries filled
with raspberry rum gel,

905
00:46:27,440 --> 00:46:28,975
and a raspberry sorbet.

906
00:46:35,640 --> 00:46:38,135
Molly, the lemon tart

907
00:46:38,160 --> 00:46:40,295
is so tart, so sharp.

908
00:46:40,320 --> 00:46:42,695
It's how I personally love it.

909
00:46:42,720 --> 00:46:43,935
It's delicious.

910
00:46:44,960 --> 00:46:48,575
Your raspberries, I like
the little gel on the inside.

911
00:46:48,600 --> 00:46:50,255
The sorbet, lovely.

912
00:46:50,280 --> 00:46:51,375
It's smooth.

913
00:46:51,400 --> 00:46:52,695
Solid cooking.

914
00:46:52,720 --> 00:46:53,775
Well done, you.

915
00:46:53,800 --> 00:46:55,135
Thank you.

916
00:46:55,160 --> 00:46:57,295
The set lemon tart is beautiful.

917
00:46:57,320 --> 00:46:59,495
It's sharp, it's clean.

918
00:46:59,520 --> 00:47:00,975
Beautifully lined pastry.

919
00:47:01,000 --> 00:47:03,935
Real good attention to detail.

920
00:47:03,960 --> 00:47:06,215
It is delicious. Thank you.

921
00:47:06,240 --> 00:47:07,775
It is so sharp.

922
00:47:07,800 --> 00:47:09,615
It's almost making one eye squint.

923
00:47:09,640 --> 00:47:11,575
It's lovely. Buttery pastry.

924
00:47:11,600 --> 00:47:12,935
Really, really enjoying it.

925
00:47:16,880 --> 00:47:20,415
I'm happy and I feel
like I've got back on track.

926
00:47:20,440 --> 00:47:22,615
You know?
I did what I set out to do.

927
00:47:22,640 --> 00:47:24,535
I've dusted myself off
and went again,

928
00:47:24,560 --> 00:47:28,695
which a few months ago I'd have
struggled with, to be honest.

929
00:47:31,080 --> 00:47:34,295
Kasae's dish is a port
and Madeira poached pear

930
00:47:34,320 --> 00:47:36,935
with chocolate and vanilla ganache,

931
00:47:36,960 --> 00:47:42,255
topped with hazelnut, pistachio
and pumpkin seed praline mascarpone,

932
00:47:42,280 --> 00:47:45,055
served with Madeira and tamarind gel

933
00:47:45,080 --> 00:47:47,935
and a chocolate
and porcini mushroom soil.

934
00:47:56,560 --> 00:47:58,975
That pear is fantastic.

935
00:47:59,000 --> 00:48:00,575
You've poached it so well.

936
00:48:00,600 --> 00:48:03,855
I'm almost getting the bitterness
in the strength of a glass of port

937
00:48:03,880 --> 00:48:08,175
before that becomes honeyed
juice of a lovely, slippery pear.

938
00:48:08,200 --> 00:48:09,375
Loving it.

939
00:48:09,400 --> 00:48:10,815
I really like the tamarind gel.

940
00:48:10,840 --> 00:48:12,295
It's got a little bit of sharpness

941
00:48:12,320 --> 00:48:14,855
where it cuts through
the richness of this dessert.

942
00:48:14,880 --> 00:48:18,055
It very much needs the soil
that you have on here

943
00:48:18,080 --> 00:48:19,695
because of the textures.

944
00:48:19,720 --> 00:48:21,455
I love the ideas on this plate.

945
00:48:23,360 --> 00:48:25,895
Your ganache is like silk.

946
00:48:25,920 --> 00:48:27,775
It's delicious.

947
00:48:27,800 --> 00:48:30,255
Mascarpone on top
just cuts through.

948
00:48:30,280 --> 00:48:31,935
Just brings a little bit of acidity.

949
00:48:31,960 --> 00:48:34,095
You've executed it beautifully well

950
00:48:34,120 --> 00:48:36,495
and you've also incorporated
some fabulous twists.

951
00:48:36,520 --> 00:48:38,535
And that is what makes it delicious.

952
00:48:45,040 --> 00:48:46,695
I'm feeling really elated,

953
00:48:46,720 --> 00:48:49,935
more so than I have at all so far
in the competition, I think.

954
00:48:49,960 --> 00:48:52,335
I don't know if it's
my best round food-wise,

955
00:48:52,360 --> 00:48:55,415
but I'm really happy
with how I cooked.

956
00:48:55,440 --> 00:48:58,335
Rosie has made a baked
chocolate mousse tart

957
00:48:58,360 --> 00:49:00,215
filled with tamarind caramel,

958
00:49:00,240 --> 00:49:02,815
topped with crushed peanut praline

959
00:49:02,840 --> 00:49:05,415
and served with
peanut butter ice cream.

960
00:49:06,760 --> 00:49:10,175
It just looks like the most
unrefined thing I've ever made,

961
00:49:10,200 --> 00:49:12,295
so I'm a bit heartbroken,
to be honest.

962
00:49:20,800 --> 00:49:22,295
It doesn't look fabulous,

963
00:49:22,320 --> 00:49:25,535
but it certainly packs
a punch in flavour.

964
00:49:25,560 --> 00:49:27,375
The pastry is melt in the mouth.

965
00:49:27,400 --> 00:49:32,895
The chocolate mousse inside is
incredibly rich and oozy.

966
00:49:32,920 --> 00:49:34,655
Your caramel hasn't worked.

967
00:49:34,680 --> 00:49:36,935
It's a toffee,
it's a little bit too soft,

968
00:49:36,960 --> 00:49:40,695
but it does have a lovely
caramel flavour.

969
00:49:40,720 --> 00:49:41,975
The peanut butter ice cream,

970
00:49:42,000 --> 00:49:43,415
it's delicious.

971
00:49:43,440 --> 00:49:45,215
You have good flavours here.

972
00:49:46,920 --> 00:49:48,095
Your flavours are great.

973
00:49:48,120 --> 00:49:49,775
The textures of your pastry
are fantastic.

974
00:49:49,800 --> 00:49:51,575
Your filling is fantastic.

975
00:49:51,600 --> 00:49:53,895
It's not the presentation
you wanted.

976
00:49:53,920 --> 00:49:54,935
We know that.

977
00:49:57,000 --> 00:49:58,255
It's just very frustrating,

978
00:49:58,280 --> 00:50:00,175
because I just keep doing
the same thing.

979
00:50:01,480 --> 00:50:02,775
Oh.

980
00:50:04,000 --> 00:50:06,615
So...I'm really sad.

981
00:50:09,760 --> 00:50:12,375
Knowing that I kind of didn't
do myself justice.

982
00:50:15,320 --> 00:50:17,255
For a place in the next round,

983
00:50:17,280 --> 00:50:20,935
James is serving a milk chocolate
and beef fat ganache

984
00:50:20,960 --> 00:50:24,495
with caramelised bananas,
peanut brittle,

985
00:50:24,520 --> 00:50:26,735
artichoke crisps,

986
00:50:26,760 --> 00:50:28,575
and a Swiss meringue.

987
00:50:35,720 --> 00:50:37,935
The ganache,
it's beautiful and smooth.

988
00:50:37,960 --> 00:50:39,575
I like the brittle.
The brittle's great.

989
00:50:39,600 --> 00:50:41,375
It's nice and delicate and soft.

990
00:50:41,400 --> 00:50:43,935
I like the ideas,
but the sweet banana,

991
00:50:43,960 --> 00:50:46,695
sweet meringue,
sweet chocolate ganache,

992
00:50:46,720 --> 00:50:48,615
I'm just struggling to get
through the sugar element

993
00:50:48,640 --> 00:50:50,455
of the dish.

994
00:50:50,480 --> 00:50:53,135
I like the chocolate with
the beef fat.

995
00:50:53,160 --> 00:50:54,415
It makes it firmer.

996
00:50:54,440 --> 00:50:57,055
It makes it very rich.

997
00:50:57,080 --> 00:51:00,055
Bringing an artichoke into
a dessert is very, very clever

998
00:51:00,080 --> 00:51:02,335
because, of course, an artichoke's
got a nuttiness about it.

999
00:51:02,360 --> 00:51:04,335
Those crisps are lovely.

1000
00:51:04,360 --> 00:51:08,455
What I have to admire here
is the skill.

1001
00:51:08,480 --> 00:51:10,735
This meringue is beautifully made.

1002
00:51:10,760 --> 00:51:13,975
The ganache itself using beef fat -

1003
00:51:14,000 --> 00:51:16,255
it's brave, but it works.

1004
00:51:16,280 --> 00:51:20,575
But you need to get that balance
of the sweetness right.

1005
00:51:23,600 --> 00:51:26,695
It didn't go as well
as I'd hoped, unfortunately.

1006
00:51:26,720 --> 00:51:29,535
Technically, though, all good stuff.

1007
00:51:29,560 --> 00:51:31,695
Very frustrating.

1008
00:51:33,400 --> 00:51:37,335
Finally, it's Tristan,
who has made a dairy-free dessert

1009
00:51:37,360 --> 00:51:40,175
of profiteroles
stuffed with creme patissiere

1010
00:51:40,200 --> 00:51:41,615
made with oat milk -

1011
00:51:41,640 --> 00:51:43,855
one flavoured with orange liqueur,

1012
00:51:43,880 --> 00:51:45,495
the other with pistachio -

1013
00:51:45,520 --> 00:51:48,735
sat on a bed of lemon-stewed
strawberries,

1014
00:51:48,760 --> 00:51:51,895
with crispy sponge
soaked in elderflower syrup

1015
00:51:51,920 --> 00:51:53,935
and elderflower petals.

1016
00:52:01,840 --> 00:52:04,015
I think we've got
a design issue here,

1017
00:52:04,040 --> 00:52:07,775
because if you put
profiteroles in compote,

1018
00:52:07,800 --> 00:52:09,775
they're going to go soggy.

1019
00:52:09,800 --> 00:52:12,535
The filling with the orange liqueur
is a little bit too wet,

1020
00:52:12,560 --> 00:52:13,895
as well, for your pastry.

1021
00:52:13,920 --> 00:52:16,495
I'm just ending up with a bowl
that's really, really soggy.

1022
00:52:17,840 --> 00:52:20,215
I really like the flavours
of the strawberries underneath

1023
00:52:20,240 --> 00:52:21,935
and how it's been cooked.

1024
00:52:21,960 --> 00:52:25,775
The crispy cake doused
in elderflower,

1025
00:52:25,800 --> 00:52:29,335
there's a hint of elderflower,
but it's gone a tad soggy.

1026
00:52:29,360 --> 00:52:31,455
Your choux pastry is not right.

1027
00:52:31,480 --> 00:52:33,415
It needs drying out a lot more

1028
00:52:33,440 --> 00:52:35,775
for it to hold
and to take the filling.

1029
00:52:35,800 --> 00:52:37,175
Pistachio creme patissiere

1030
00:52:37,200 --> 00:52:38,295
doesn't taste of pistachio.

1031
00:52:38,320 --> 00:52:39,575
You get no flavour.

1032
00:52:39,600 --> 00:52:41,615
These are all the little
things that we look for.

1033
00:52:41,640 --> 00:52:44,215
These are what these ingredients
are all about.

1034
00:52:45,720 --> 00:52:49,655
To hear that feedback is obviously
not very nice, but at the same time,

1035
00:52:49,680 --> 00:52:51,215
you take those comments on board...

1036
00:52:51,240 --> 00:52:52,535
Oh, well.

1037
00:52:52,560 --> 00:52:53,935
...and you move forward from there

1038
00:52:53,960 --> 00:52:55,975
and you just make yourself
a better chef.

1039
00:52:57,240 --> 00:52:59,375
I do enjoy a dessert challenge.

1040
00:52:59,400 --> 00:53:01,535
Definitely the toughest day

1041
00:53:01,560 --> 00:53:04,495
in the MasterChef kitchen
so far for our chefs.

1042
00:53:04,520 --> 00:53:06,895
I had one absolutely
stand-out dish.

1043
00:53:06,920 --> 00:53:10,255
For me, full of technique,
wonderful flavours,

1044
00:53:10,280 --> 00:53:11,615
and that was Kasae.

1045
00:53:11,640 --> 00:53:15,015
The ganache with the port
and Madeira poached pears

1046
00:53:15,040 --> 00:53:16,855
and, of course, the tamarind gel.

1047
00:53:16,880 --> 00:53:18,735
I thought she did
a knockout dessert.

1048
00:53:18,760 --> 00:53:20,655
So Kasae goes through? Definitely.

1049
00:53:20,680 --> 00:53:22,935
And she"ll be incredibly
relieved, I think.

1050
00:53:22,960 --> 00:53:25,255
Molly, with her lemon tart,

1051
00:53:25,280 --> 00:53:26,735
it was faultless.

1052
00:53:26,760 --> 00:53:28,815
The raspberry sorbet was delicious.

1053
00:53:28,840 --> 00:53:30,255
Classic cookery done well.

1054
00:53:30,280 --> 00:53:31,335
Put Molly through.

1055
00:53:31,360 --> 00:53:32,855
I agree.

1056
00:53:32,880 --> 00:53:35,655
Tristan is a chef that has
great ideas.

1057
00:53:35,680 --> 00:53:39,655
But the choux pastry buns
weren't brilliantly made

1058
00:53:39,680 --> 00:53:43,575
and they were sitting in a compote
making them all soggy.

1059
00:53:43,600 --> 00:53:45,415
Both creme patissieres
weren't cooked properly.

1060
00:53:45,440 --> 00:53:46,855
They weren't firm enough.

1061
00:53:46,880 --> 00:53:50,215
They neither carried the big
flavour of the orange liqueur

1062
00:53:50,240 --> 00:53:51,855
or the pistachio.

1063
00:53:51,880 --> 00:53:54,455
It just wasn't quite
his day today, unfortunately.

1064
00:53:54,480 --> 00:53:56,175
Tristan's leaving the competition.
Yeah.

1065
00:53:56,200 --> 00:53:58,215
This means we have one more place

1066
00:53:58,240 --> 00:54:01,575
and it's between Rosie and James.

1067
00:54:01,600 --> 00:54:03,695
James made the beef fat ganache.

1068
00:54:03,720 --> 00:54:04,935
I really liked that.

1069
00:54:04,960 --> 00:54:07,255
The skill to make
the beautiful Swiss meringue,

1070
00:54:07,280 --> 00:54:09,135
I have to admire that, as well.

1071
00:54:09,160 --> 00:54:13,015
It just was just edging
too sweet for my liking.

1072
00:54:13,040 --> 00:54:15,215
Rosie, I think,
has got a great palate.

1073
00:54:15,240 --> 00:54:17,375
But the top of the tart
that was supposed

1074
00:54:17,400 --> 00:54:19,975
to be brittle wasn't - it was chewy.
I loved the baked mousse.

1075
00:54:20,000 --> 00:54:21,975
I thought that was really rich
and delicious.

1076
00:54:22,000 --> 00:54:23,415
Loved the peanut ice cream.

1077
00:54:23,440 --> 00:54:26,335
But the dessert just looked
clunky and messy.

1078
00:54:26,360 --> 00:54:28,295
It just wasn't coming together.

1079
00:54:30,040 --> 00:54:31,495
Obviously it'd be great to
go through.

1080
00:54:31,520 --> 00:54:33,135
I've had the best time ever
being here

1081
00:54:33,160 --> 00:54:34,975
and I really want that to carry on.

1082
00:54:35,000 --> 00:54:37,175
SHE SIGHS

1083
00:54:38,840 --> 00:54:40,135
I'll be frustrated if I left,

1084
00:54:40,160 --> 00:54:41,895
especially because
I've done two dishes

1085
00:54:41,920 --> 00:54:44,455
where I didn't mess up
any of the cooking.

1086
00:54:44,480 --> 00:54:46,975
It would be annoying.

1087
00:54:47,000 --> 00:54:49,055
It would be annoying.
I've got plenty more to give.

1088
00:54:58,360 --> 00:54:59,375
Chefs,

1089
00:54:59,400 --> 00:55:00,735
what a day.

1090
00:55:00,760 --> 00:55:02,815
It's not easy having to cook again

1091
00:55:02,840 --> 00:55:05,535
and you guys have given it
absolutely everything.

1092
00:55:06,800 --> 00:55:08,215
We have made a decision.

1093
00:55:08,240 --> 00:55:11,015
Two of you, sadly,
are leaving the competition.

1094
00:55:12,960 --> 00:55:16,855
The first chef going through
to the next round is...

1095
00:55:19,960 --> 00:55:21,535
...Kasae.

1096
00:55:21,560 --> 00:55:23,175
Congratulations.

1097
00:55:23,200 --> 00:55:24,535
Thank you.

1098
00:55:26,520 --> 00:55:29,215
Our second chef going through...

1099
00:55:31,240 --> 00:55:32,375
...Molly.

1100
00:55:32,400 --> 00:55:33,695
Well done.

1101
00:55:36,200 --> 00:55:39,895
Our third and final chef
going through is...

1102
00:55:45,000 --> 00:55:46,215
It's James.

1103
00:55:46,240 --> 00:55:47,815
HE EXHALES

1104
00:55:50,080 --> 00:55:51,375
Thank you.

1105
00:55:51,400 --> 00:55:52,655
I knew it was coming.

1106
00:55:52,680 --> 00:55:54,735
Rosie, Tristan, thank you so much.

1107
00:55:54,760 --> 00:55:56,695
You should be incredibly
proud of yourselves.

1108
00:55:56,720 --> 00:55:58,215
Well done.
Thank you very much indeed.

1109
00:55:58,240 --> 00:56:00,455
Well done, guys.
Thank you so much. Take care, Rosie.

1110
00:56:00,480 --> 00:56:03,655
ROSIE GROANS, TRISTAN CHUCKLES

1111
00:56:06,080 --> 00:56:10,455
I was so upset earlier, but actually
now I feel really good.

1112
00:56:10,480 --> 00:56:12,895
Like, I've had the best time ever.

1113
00:56:12,920 --> 00:56:15,255
And I've done better
than I thought I would,

1114
00:56:15,280 --> 00:56:17,215
and I wouldn't change it
for the world.

1115
00:56:19,880 --> 00:56:24,535
I had a bad day, but overall
it's just been really rewarding,

1116
00:56:24,560 --> 00:56:27,895
exciting and just great fun.

1117
00:56:27,920 --> 00:56:30,895
So, yeah, I'd recommend it
to any chef.

1118
00:56:37,000 --> 00:56:38,375
I thank my lucky stars.

1119
00:56:38,400 --> 00:56:39,855
Someone's looking out for me.

1120
00:56:39,880 --> 00:56:42,575
Lesson learned.
Never a mistake, only a lesson.

1121
00:56:42,600 --> 00:56:43,735
Always up for more.

1122
00:56:43,760 --> 00:56:46,295
Just keep giving it to me,
I'll keep trying my best.

1123
00:56:47,840 --> 00:56:49,295
I want to be top.

1124
00:56:49,320 --> 00:56:52,415
I want to get that faultless
feedback from the judges.

1125
00:56:52,440 --> 00:56:54,135
I'm itching for it.

1126
00:56:54,160 --> 00:56:56,215
Plenty more in the tank for me.

1127
00:56:57,400 --> 00:57:00,135
I feel like I'm ready for a pint.
SHE LAUGHS

1128
00:57:00,160 --> 00:57:01,495
Maybe two.

1129
00:57:02,520 --> 00:57:04,975
Every round that I get through,
I'm super stoked.

1130
00:57:05,000 --> 00:57:07,695
But, yeah, I'm very, very proud.

1131
00:57:09,080 --> 00:57:11,495
Come on. Come on, bring it in.
Yeah.

1132
00:57:13,760 --> 00:57:17,255
Next time, knockout week continues

1133
00:57:17,280 --> 00:57:20,695
and the contestants
are being split into two groups.

1134
00:57:21,960 --> 00:57:24,975
The first five will compete outside
the MasterChef kitchen

1135
00:57:25,000 --> 00:57:26,735
for the first time...

1136
00:57:28,280 --> 00:57:30,655
I'm running round like
a headless chicken.

1137
00:57:30,680 --> 00:57:32,175
Yes, yes, yes.

1138
00:57:32,200 --> 00:57:34,375
Oh! Pray for Molly.

1139
00:57:35,720 --> 00:57:40,495
...before returning to fight
for their place in the semifinals.

1140
00:57:40,520 --> 00:57:42,735
That is a delightful dish.