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It's knockout week on MasterChef.
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After five weeks of
intense competition...
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This is sad.
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..58 home cooks have been whittled
down to the best 16.
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It's the greatest food
competition in the world.
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Who wouldn't want to be here?
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There's not a lot of people left.
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It means it's getting serious.
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This is a once in a lifetime
experience,
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so I've got to step up
and show what I can do.
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Just do it. Don't panic.
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That's my advice to myself.
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Tonight, the first group of eight
return to fight for the right
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to cook in their first
professional kitchen.
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How long on this five cod?
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Right now, we're about to truly
test them.
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Just when you thought this kitchen
couldn't get any hotter.
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Welcome back.
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You are the first eight of 16.
Well done.
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You've got to keep cooking now like
you want to win the competition.
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We have an amazing challenge
right now,
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an old-fashioned invention test.
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Some of you have done an invention
test before, haven't you?
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But some of you haven't.
You've got to think on your feet.
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We've filled a larder over there
with ingredients from all
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around the world, from fruit
and vegetables to fish and poultry
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to sauces to syrups, which means
that you can make whatever you want.
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You'll have 90 minutes to cook us
something truly delicious.
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At the end of this,
three of you are going home.
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Let's cook.
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There's just so much that could
be anything.
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We're about to find out
who's got a repertoire
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and who's run out of ideas.
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I'm really hoping that I get some
inspiration in a minute.
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Who can walk into our
larder today and create
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something truly delicious?
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Take half of it each?
Yeah, absolutely. Yeah.
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We've gone for the duck
and we're just going to wing it.
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Louise, our farmer from Exmoor,
has shown us real style
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and sophistication, and she takes
a few ingredients and makes
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them the star.
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I do think my food is changing
as the competition progresses.
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I'm trying really hard to
refine it more.
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I've still got a lot more to give
and a lot more to show.
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Louise has decided that she's going
to go almost completely plant-based.
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She's going to roast some pumpkin,
which she's spiced with paprika.
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Underneath that, we are
having a pumpkin sauce.
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Around the outside of that,
we've got crispy artichoke crisps,
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some mushrooms, some buttered
cavolo nero.
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So we're going to get
lots of texture and flavour.
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It could work really, really nicely.
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Louise, why all veg?
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Oh, because I think vegetables
are the most fun things to cook.
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You can take something that looks
really ordinary and elevate it
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by cooking it in a different
way or just adding
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really simple ingredients.
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I don't think you've done
an invention test before, have you?
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No. But, you know, I do this
every day at home.
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There's always someone coming
into the kitchen wanting feeding.
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But to do it with all
the pressure of this,
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I'm nervous and a bit stressed.
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But, yeah, the fact that I'm here
still keeps the idiot grin going.
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Lee, his food is based
on his love of takeaways.
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He's got a sense of fun,
but he can properly cook.
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Definitely want to show
that I'm not just a one-trick pony.
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I've got a few more tricks up
my sleeve,
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so hopefully it pays off.
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Lee has decided to actually
change his style completely
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for this round.
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We have got pan-fried duck breast.
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It's being served with
a red wine sauce.
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We've got a cauliflower puree.
We've got roasted carrots.
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Classic dish.
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He's got to make sure it looks
smart and everything
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is cooked absolutely perfectly.
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This is a style that you know,
that you cook at home?
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No, not really. No?
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No. Wow. OK. I'm just stepping
out of the comfort zone.
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I want to try and show you
that actually I can do the spices
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and the bold flavours, but I also
can do fine dining-esque as well.
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He just burnt the skin off his duck.
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Not great, is it, really? I'll be
honest, I'm a bit overwhelmed.
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Now, he's taken the skin off
the duck.
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The problem with that is,
of course, it could dry out
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really, really quickly.
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Mary has been in
this competition before.
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She's what we call
a comeback contestant.
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I think she's an absolutely
fabulous cook.
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What she lacked before was
a little bit of presentation.
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The last time Mary was
in the competition,
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she went home in this round.
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There's one bit of liver
on here that isn't cooked
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and it's inedible.
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With the invention test,
it's really difficult
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because you might be tempted
to try and do too many things
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and then overdo it.
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But there again, if you don't do
enough, then you're kind of not
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making enough effort.
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Mary's also doing duck.
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We are being promised
pan-fried duck breast.
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That duck breast needs to be lovely
and crispy on the outside,
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and then pink, a river of pink
running through it.
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Served with
a port and blackberry sauce.
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We've got a crispy potato.
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We've got crispy kale, and we've got
a crispy duck bonbon.
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My concern right now is moisture.
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The sauce is going to be
all important here.
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Last time you were here,
you got this far. Mm-hm.
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Does that make you more determined?
I really want to go further.
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But it's kind of... I've got to get
over this sticking point
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and cook really well this time.
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What have you got to improve on?
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My presentation, always,
cos it's always a struggle to me.
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30 minutes gone, everybody.
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30 minutes gone.
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Abi works in sales, lives in Leeds,
and she takes inspiration
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from Asian flavours.
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Her food is smart, elegant,
full of technique.
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She's got proper style.
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I'm 21. I'm probably one
of the youngest people
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in the competition left. So people
probably don't take me
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too seriously, but they've got
to watch their backs.
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Abi's going with fish,
and she's taken a whole bream.
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She's filleted it,
she's pin-boned it, and she's done
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a very, very good job indeed.
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That piece of bream needs to be
cooked so that we've got a nice
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crispy skin on the outside,
and the flesh just cooked.
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Abi's also made for us
creamed fennel with tarragon.
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Then we've got lentils
with tomatoes and anchovies.
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Anchovies, cream,
fennel and lentils
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all going with a piece of fish...
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Mm. Not quite sure.
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Where's the inspiration
for this?
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My mum bought me a fish and
wanted me to fillet it to prove
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that I could do it.
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And then I made her a whole dish out
of it and she absolutely loved it.
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Is Mum a good cook?
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She's going to be really offended!
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She's a great cook,
but just a recipe follower.
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I'd like to say
I'm a better cook than my mum.
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Vera, I think, has got real style.
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I think she can invent flavour
combinations in her head.
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Imagine taking a piece of cheese,
dipping a strawberry
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in it and it tasting fantastic.
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I think so far the judges
haven't always been convinced
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by what I've done in
the competition, but I've managed
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to prove them wrong to date.
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So I'm going to try to continue
to experiment and push myself.
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Vera has decided to create a dish
which sounds actually quite unusual.
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It's based around her love
of vongole - clams.
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The clams are being cooked in
a mixture of tomatoes, carrots
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and white wine. That mixture is then
being reduced to make a sauce
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which has got cream going
through it.
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Then she's got pan-fried sea bream.
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Then with that, we've got
sliced courgettes,
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potatoes and beetroot cubes.
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Unusual.
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Let's see.
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If you have to work on one aspect
of your cookery, what is it?
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Not overdoing it. Trying to do
like 50,000 elements
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and then being short on time,
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but just to be a little bit
more planned.
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Tom, our car salesman from Scotland,
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loves Scottish ingredients
and does food of the people.
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Tom, you're the only one in the room
doing something sweet.
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Seen the eggs
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and I just had a bit
of a feeling inside,
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and I thought, "Today's the day."
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So I'm making a creme brulee
with a home-made shortbread
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and a raspberry sauce.
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Shortbread - you couldn't get more
Scottish if you tried, right?
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No. It was my gran's recipe.
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So it's been passed on a few hands,
so I hope I do it proud today.
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Who's your biggest fan at home?
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That'll be my wife.
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Did she offer you any words
of advice?
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Yeah. Believe in myself.
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I had my family and friends saying
that I was a good cook,
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but I wasn't sure if they were
just being nice about it.
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But, to be honest,
now I've turned that around,
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I've put a lot of practice in,
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and I've got a right to be here.
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Tom's dish sounds fantastic.
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Creme brulee, set-baked custard
with a lovely crispy brulee
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top of sugar. Shortbread
from his grandmother
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and a raspberry sauce.
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But Tom's just dropped one
of his creme brulees and he's put
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another brulee in the oven.
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How long do they take to cook?
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How long's left? Half an hour.
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29 minutes.
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Come on. Come on, come on!
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Ecrin has lived and worked
all over the world, but her parents
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are Turkish and I think it's that
wonderful Turkish style
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that she leans heavily on.
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She can take the most humble
of ingredients and turn them
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into something truly delicious.
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I definitely need to show
cooking skills and techniques
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because sometimes when I get
nervous, I forget about it
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and then I'm like, "Oh, wait,
I know how to do that."
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Ecrin seems to be staying with her
style - just taking a few humble
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ingredients and making a dish
out of it.
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She's just got mushrooms,
some pasta and a bit of cream,
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and she's going to make a dish.
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Now, this could be very,
very clever
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or it could be, questionably,
too simple.
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Ecrin, why this?
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Because I love pasta, I love
tortellini. I like ravioli.
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I like anything that's stuffed, to
be honest. I love mushroom as well,
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so why not try to combine those?
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Do you invent dishes at home?
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I do invent dishes at home
because sometimes you don't know
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what to cook. And then you go to
the supermarket
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and then you just grab something
and you're like, "Oh, why not?"
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15 minutes left, everybody, please.
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Just 15 minutes.
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Aaron, our recruitment consultant
from London, loves a process.
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He wants to show off as much
as he possibly can.
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Aaron loves to play with
Asian flavours,
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allied with his brilliant,
brilliant technique.
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I don't want to shoot myself in
the foot, but I do think
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I'm quite good at putting together
random ingredients
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and producing a nice dish.
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Aaron has taken minced beef.
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He's making a pot
of minced beef stew with carrots
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and a Korean chilli paste
called gochujang -
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quite a strong,
almost sweet chilli paste.
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With that, we're getting
coconut rice.
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Aaron is putting apple in the beef.
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A lot of Koreans grate apple
into minced beef to tenderise it.
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But my concern is if Aaron puts
too much apple in there
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with that beef, it's going
to be really sweet.
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You like a bit of this Asian
style, my friend.
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I do. The bold flavours,
the chilli and the heat,
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and the sort of
sweet and sour flavours.
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Did you say "bald" flavours?
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Bold. Bold flavours. Bold flavours.
238
00:12:59,249 --> 00:13:01,449
Yeah. I wasn't implying anything.
239
00:13:08,929 --> 00:13:11,329
Five minutes left, you lot.
240
00:13:11,329 --> 00:13:12,889
Five minutes left.
241
00:13:14,729 --> 00:13:17,889
The duck is slightly overdone.
I burnt the skin.
242
00:13:17,889 --> 00:13:19,329
And now it's all gone Pete Tong.
243
00:13:21,449 --> 00:13:22,769
I'm pleased with it so far.
244
00:13:27,689 --> 00:13:29,049
I can't believe I spilt one.
245
00:13:38,329 --> 00:13:40,809
60 seconds, everybody.
246
00:13:40,809 --> 00:13:42,889
Last touches. Come on, guys.
247
00:13:47,929 --> 00:13:49,849
I think all the things
go together nicely.
248
00:13:51,369 --> 00:13:55,329
That's it. Stop. Everybody, stop!
Well done.
249
00:13:55,329 --> 00:13:57,769
It's not exactly
how it was meant to be.
250
00:14:00,849 --> 00:14:03,729
First up is financial analyst Vera,
251
00:14:03,729 --> 00:14:06,769
who is serving pan-fried sea bream
252
00:14:06,769 --> 00:14:12,249
with yellow courgettes, accompanied
by clams in a cream sauce,
253
00:14:12,249 --> 00:14:17,369
butter-poached potatoes,
beetroot cubes and parsley oil.
254
00:14:25,609 --> 00:14:29,209
Nicely cooked fish. Crispy skin,
flaky fish underneath.
255
00:14:29,209 --> 00:14:31,569
Naturally sweet salty clams.
256
00:14:31,569 --> 00:14:35,409
I've got one issue. My courgettes
are over-seasoned.
257
00:14:35,409 --> 00:14:37,569
They're really salty.
258
00:14:37,569 --> 00:14:42,769
It is an odd combination.
Beetroot, fish, clams, courgettes.
259
00:14:42,769 --> 00:14:44,729
The beetroot is a little bit hard.
260
00:14:44,729 --> 00:14:46,729
The courgettes I'm finding
a bit wet.
261
00:14:46,729 --> 00:14:49,849
The difficulty is with the dish,
I'm eating bits
262
00:14:49,849 --> 00:14:52,729
and I'm finding it quite challenging
to enjoy.
263
00:14:54,769 --> 00:14:57,289
This is the first time
that I'm pretty unhappy
264
00:14:57,289 --> 00:14:58,769
with what I've delivered.
265
00:14:58,769 --> 00:15:02,089
I wish I would have just made
it work better
266
00:15:02,089 --> 00:15:03,529
together as a whole dish.
267
00:15:04,849 --> 00:15:09,209
21-year-old Abi is serving
a fillet of sea bream,
268
00:15:09,209 --> 00:15:14,329
tomato and anchovy lentils,
and creamed fennel with spinach,
269
00:15:14,329 --> 00:15:16,529
finished with a chive cream sauce.
270
00:15:21,449 --> 00:15:23,649
I like the way you've cooked
your fish. It's flaking apart.
271
00:15:23,649 --> 00:15:25,089
That's great.
272
00:15:25,089 --> 00:15:28,209
I am enjoying the fennel.
I've got a creamy sauce.
273
00:15:28,209 --> 00:15:32,449
I've got a rich lentil, flavoured
with tomatoes and anchovies.
274
00:15:32,449 --> 00:15:36,409
And I would like any one
of those things with my fish.
275
00:15:36,409 --> 00:15:40,209
All three together is a little
overpowering and a little rich,
276
00:15:40,209 --> 00:15:44,249
but I still stand here impressed
by what you're able to do.
277
00:15:44,249 --> 00:15:47,129
What you've done with those lentils
is really good. Almost like a pate.
278
00:15:47,129 --> 00:15:49,169
So it's a lovely
sort of thick coating.
279
00:15:49,169 --> 00:15:51,929
And when you put that on your fish,
that's absolutely delicious.
280
00:15:51,929 --> 00:15:54,969
I even like the crunch of the fennel
that sits underneath.
281
00:15:54,969 --> 00:15:56,849
Some good ideas, some good cooking.
282
00:15:56,849 --> 00:15:58,809
Thank you. Cheers, Abi.
283
00:16:00,369 --> 00:16:03,249
It is annoying that they thought
it was a bit too much because, like,
284
00:16:03,249 --> 00:16:05,489
I've made it all before,
and I really liked it.
285
00:16:05,489 --> 00:16:07,969
And my mum really liked it,
so cheers, Mum! Liar.
286
00:16:11,049 --> 00:16:15,169
Farmer Louise is serving
spiced roasted pumpkin
287
00:16:15,169 --> 00:16:16,969
in a pumpkin puree,
288
00:16:16,969 --> 00:16:19,649
Jerusalem artichoke crisps,
289
00:16:19,649 --> 00:16:23,969
garlic mushrooms,
chilli-spiced cavolo nero,
290
00:16:23,969 --> 00:16:25,369
and a chive oil.
291
00:16:29,369 --> 00:16:31,329
Louise, you decided to celebrate
the vegetable. Mm-hm.
292
00:16:31,329 --> 00:16:33,969
But what you're doing here, I think,
is showing a huge amount of skill.
293
00:16:33,969 --> 00:16:36,529
And I think you've got a really
interesting balance of flavours.
294
00:16:36,529 --> 00:16:38,729
Big wedges of pumpkin
with a little bit of spice.
295
00:16:38,729 --> 00:16:40,969
Pumpkin puree,
silky and smooth,
296
00:16:40,969 --> 00:16:42,889
and it tastes like autumn.
297
00:16:42,889 --> 00:16:44,609
I like it a lot.
298
00:16:44,609 --> 00:16:46,409
Thank you.
299
00:16:46,409 --> 00:16:49,769
That is absolutely delicious
and has actually really taken
300
00:16:49,769 --> 00:16:52,329
me by surprise.
The contrast of the flavours,
301
00:16:52,329 --> 00:16:55,649
the contrast of the textures
and the quality of the cooking.
302
00:16:55,649 --> 00:16:56,729
Extraordinary.
303
00:16:58,809 --> 00:17:00,369
It was a bit of a gamble.
304
00:17:00,369 --> 00:17:04,169
I had a vision, but I didn't know
if they'd like it.
305
00:17:04,169 --> 00:17:05,169
And they did!
306
00:17:06,849 --> 00:17:10,769
Auto engineer Lee is serving
roasted duck breast,
307
00:17:10,769 --> 00:17:15,929
topped with a fried cauliflower
crumb, a cauliflower puree,
308
00:17:15,929 --> 00:17:18,769
a pickled carrot
and fennel salad,
309
00:17:18,769 --> 00:17:22,329
roasted carrots,
and a red wine reduction.
310
00:17:28,169 --> 00:17:30,529
The duck itself, because it
doesn't have the skin on it,
311
00:17:30,529 --> 00:17:32,409
it's gone a little bit tough.
312
00:17:32,409 --> 00:17:36,089
Your sauce is lovely and rich,
but your pickle is ferocious.
313
00:17:36,089 --> 00:17:39,249
The daintiness of the duck,
it doesn't quite work.
314
00:17:39,249 --> 00:17:41,929
Your puree is grainy.
315
00:17:41,929 --> 00:17:43,729
Your carrots need peeling
316
00:17:43,729 --> 00:17:46,289
if you're going to go near some
fine dining.
317
00:17:46,289 --> 00:17:47,649
This is completely different
318
00:17:47,649 --> 00:17:49,809
to anything you've cooked
in the competition so far
319
00:17:49,809 --> 00:17:51,489
and we've got some issues with it.
320
00:17:54,009 --> 00:17:56,849
I think in the moment
and the time and the pressure,
321
00:17:56,849 --> 00:17:59,369
I think I just crumbled.
Got the better of me today.
322
00:18:01,329 --> 00:18:05,969
Retired company secretary Mary
is serving pan-fried duck breast
323
00:18:05,969 --> 00:18:09,129
in a blackberry and port sauce,
324
00:18:09,129 --> 00:18:11,689
a duck leg and liver bonbon,
325
00:18:11,689 --> 00:18:17,449
crispy cavolo nero, and a ring
of crispy roasted potatoes.
326
00:18:17,449 --> 00:18:20,089
I think it looks great.
I really do. Thanks.
327
00:18:23,689 --> 00:18:25,249
Your duck cookery is fantastic.
328
00:18:25,249 --> 00:18:29,249
Crispy skin. Beautiful,
buttery, soft flesh underneath.
329
00:18:29,249 --> 00:18:33,329
Brilliant. The bonbon, soft duck leg
with an iron-rich liver
330
00:18:33,329 --> 00:18:37,249
running through it as well is
wonderful. Great cookery.
331
00:18:37,249 --> 00:18:39,809
Your sauce is what's holding
it all together.
332
00:18:39,809 --> 00:18:42,089
Sophisticated flavour of port,
333
00:18:42,089 --> 00:18:45,809
which is sweet but also sharp,
and blackberries, which are great.
334
00:18:45,809 --> 00:18:49,449
The potatoes are lovely and crisp,
with just the right amount of herbs
335
00:18:49,449 --> 00:18:52,489
across the top. But the star
of the show is the duck.
336
00:18:52,489 --> 00:18:54,329
That is so good.
337
00:18:54,329 --> 00:18:55,449
I love it.
338
00:18:56,889 --> 00:19:01,649
I feel so elated that they've
acknowledged my presentation
339
00:19:01,649 --> 00:19:05,289
because I have worked hard at it,
and it doesn't come very naturally.
340
00:19:07,649 --> 00:19:11,969
Customer success manager
Ecrin has made tortellini
341
00:19:11,969 --> 00:19:14,689
filled with chestnut
and porcini mushrooms,
342
00:19:14,689 --> 00:19:17,129
Parmesan and creme fraiche,
343
00:19:17,129 --> 00:19:20,409
accompanied by a mushroom,
garlic and cream sauce.
344
00:19:24,969 --> 00:19:27,009
I like this dish. Nice pasta work.
345
00:19:27,009 --> 00:19:28,449
Not too thick.
346
00:19:28,449 --> 00:19:31,969
And I was going to complain that
the mushroom inside wasn't seasoned,
347
00:19:31,969 --> 00:19:34,969
but the sauce itself
is really quite peppery,
348
00:19:34,969 --> 00:19:37,929
so there's your flavour.
You don't want the peppery sauce
349
00:19:37,929 --> 00:19:41,689
and a seasoned inside.
That's a very, very nice pasta dish.
350
00:19:41,689 --> 00:19:43,249
Thank you.
351
00:19:43,249 --> 00:19:46,729
For me, I think it could just do
with a little bit more -
352
00:19:46,729 --> 00:19:49,849
a bit more herbiness,
a bit more sort of vivaciousness,
353
00:19:49,849 --> 00:19:53,569
a bit more filling inside.
90 minutes is a long time,
354
00:19:53,569 --> 00:19:56,969
so I think you've got the chance
to fine-tune it.
355
00:19:56,969 --> 00:20:00,849
I have done pasta cooking
three times in my life, so, yeah,
356
00:20:00,849 --> 00:20:04,369
it was a bit of a risk.
I'm not sure if the risk paid off.
357
00:20:04,369 --> 00:20:10,329
Recruitment consultant Aaron is
serving gochujang-spiced beef mince
358
00:20:10,329 --> 00:20:12,409
flavoured with apple,
359
00:20:12,409 --> 00:20:16,889
topped with a fried
quails egg, coconut rice,
360
00:20:16,889 --> 00:20:20,729
garlic pak choi,
pickled radish and ginger.
361
00:20:24,809 --> 00:20:29,249
Like your pak choi - crunchy, juicy.
I'm picking up garlic, ginger.
362
00:20:29,249 --> 00:20:31,969
I'm getting chilli
out of that bowl as well.
363
00:20:31,969 --> 00:20:35,049
I don't like how sweet
that mince is. OK.
364
00:20:35,049 --> 00:20:37,809
It's a little too sweet for me.
365
00:20:37,809 --> 00:20:39,729
The issue - it's not wet enough.
366
00:20:39,729 --> 00:20:42,169
Something with rice,
you need sauce with it,
367
00:20:42,169 --> 00:20:44,689
so it doesn't come together
as a dish.
368
00:20:46,049 --> 00:20:50,249
Looking back now, I probably
could think of some more dishes,
369
00:20:50,249 --> 00:20:54,089
but at the time,
I guess the pressure
370
00:20:54,089 --> 00:20:57,969
is part of the show, right? And
that's how you've got to perform.
371
00:20:57,969 --> 00:21:00,569
Last up is car sales manager Tom.
372
00:21:01,609 --> 00:21:07,289
He's serving a vanilla creme brulee
topped with a caramel brittle,
373
00:21:07,289 --> 00:21:10,569
Scottish shortbread
and a raspberry sauce.
374
00:21:17,209 --> 00:21:18,449
It's not the perfect brulee.
375
00:21:18,449 --> 00:21:21,569
It is slightly curdled,
but absolutely delicious.
376
00:21:21,569 --> 00:21:24,969
You've made your raspberry sauce
nice and tart
377
00:21:24,969 --> 00:21:28,809
because you wanted to go
with that sharp, sweet sugar top
378
00:21:28,809 --> 00:21:30,809
on top of the brulee.
It's a good job, Tom.
379
00:21:30,809 --> 00:21:32,089
Thank you.
380
00:21:32,089 --> 00:21:34,049
The shortbread is fantastic.
381
00:21:34,049 --> 00:21:37,369
A bit of creamy brulee
on that lovely short biscuit
382
00:21:37,369 --> 00:21:39,729
with some tart sauce,
I think is wonderful.
383
00:21:42,529 --> 00:21:44,609
I felt confident in making
a dessert.
384
00:21:44,609 --> 00:21:46,769
The flavours were there.
The taste was there.
385
00:21:46,769 --> 00:21:48,249
Fingers crossed for the rest.
386
00:21:52,009 --> 00:21:55,249
As far as invention tests go,
that was an absolute beauty.
387
00:21:55,249 --> 00:21:58,009
We can only take the five best
cooks with us, and it does mean
388
00:21:58,009 --> 00:22:00,409
that three of them are going home.
389
00:22:00,409 --> 00:22:02,369
What a reversal of fortunes
for Mary.
390
00:22:02,369 --> 00:22:05,089
Last time she was in this round,
she was one of the first to go.
391
00:22:05,089 --> 00:22:09,969
Perfectly cooked duck breast,
and a sauce so deep and rich.
392
00:22:09,969 --> 00:22:13,649
I mean, a beautiful piece of work!
It was a great, great dish.
393
00:22:13,649 --> 00:22:15,849
My next favourite has to be Louise.
394
00:22:15,849 --> 00:22:17,809
It was a clever,
clever piece of work.
395
00:22:17,809 --> 00:22:19,529
There were lots of different
layers in there.
396
00:22:19,529 --> 00:22:21,729
That's quality cookery.
397
00:22:21,729 --> 00:22:24,889
Mary and Louise are going straight
through to the next round.
398
00:22:24,889 --> 00:22:27,529
Lee decided he wanted to go
fine dining, and unfortunately
399
00:22:27,529 --> 00:22:31,169
things went wrong.
The duck was dry and tough.
400
00:22:31,169 --> 00:22:33,409
We had a puree that was grainy.
401
00:22:33,409 --> 00:22:35,409
He showed a great
deal of perseverance,
402
00:22:35,409 --> 00:22:39,289
but it actually, as a dish,
wasn't great.
403
00:22:39,289 --> 00:22:42,929
Aaron cooked for us what he called
a Korean-style beef mince.
404
00:22:42,929 --> 00:22:45,849
And for me, that mince
just wasn't wet enough.
405
00:22:45,849 --> 00:22:49,009
When you have rice and spice,
you want sauce.
406
00:22:49,009 --> 00:22:51,249
And it was too sweet.
407
00:22:51,249 --> 00:22:53,169
Lee and Aaron are going home.
408
00:22:53,169 --> 00:22:55,889
That leaves us four to discuss.
409
00:22:55,889 --> 00:22:57,809
Abi filleted her fish perfectly.
410
00:22:57,809 --> 00:23:00,129
She cooked us lentils very well.
Nice fennel.
411
00:23:00,129 --> 00:23:03,329
Made a really good sauce. I didn't
like everything all together.
412
00:23:03,329 --> 00:23:07,449
But you've still got to admire
technical ability and skill.
413
00:23:07,449 --> 00:23:10,689
Tom was brave enough to do
a dessert, a creme brulee.
414
00:23:10,689 --> 00:23:13,569
There was a slight bit of curdling,
but the flavours were good.
415
00:23:13,569 --> 00:23:15,329
The shortbread was beautiful.
416
00:23:16,809 --> 00:23:19,289
I don't know right now about Vera.
417
00:23:19,289 --> 00:23:22,689
I can't see a lot wrong
with her fish cookery.
418
00:23:22,689 --> 00:23:25,089
But then there were mistakes.
419
00:23:25,089 --> 00:23:27,449
The beetroot probably could
have done with a bit more cooking,
420
00:23:27,449 --> 00:23:30,529
the courgettes a bit wet
and slightly over-seasoned.
421
00:23:30,529 --> 00:23:32,689
It just seemed to be a bit all
over the place.
422
00:23:33,889 --> 00:23:36,769
Ecrin made for us
a mushroom tortellini.
423
00:23:36,769 --> 00:23:38,449
Really well-made pasta
424
00:23:38,449 --> 00:23:40,649
and a lovely, lovely broth.
425
00:23:40,649 --> 00:23:43,329
Ecrin, I think, produced
a good plate of food.
426
00:23:43,329 --> 00:23:44,689
But did she do enough?
427
00:23:47,129 --> 00:23:48,929
I do think I could have done better.
428
00:23:48,929 --> 00:23:51,649
It's just that it also depends
how the others did.
429
00:23:51,649 --> 00:23:54,849
And they did really well, though.
We'll see.
430
00:23:54,849 --> 00:23:57,049
I didn't deliver
the best plate today.
431
00:23:57,049 --> 00:24:00,409
So if I go home, then I should
have just done better, to be honest.
432
00:24:02,209 --> 00:24:04,049
Nothing I can do about it now.
433
00:24:04,049 --> 00:24:06,009
I've put out my plate of food.
434
00:24:06,009 --> 00:24:07,449
If it's my day, it's my day.
435
00:24:08,649 --> 00:24:11,249
I've put so much time
and effort into this.
436
00:24:11,249 --> 00:24:14,529
All I want to do is cook,
so hopefully it's all worth it.
437
00:24:25,129 --> 00:24:26,849
A fabulous start to Knock Out Week.
438
00:24:26,849 --> 00:24:29,209
I mean, that was an invention test
and some of the cooking
439
00:24:29,209 --> 00:24:31,209
was just off the scale.
440
00:24:33,609 --> 00:24:36,169
It is with a heavy heart
that we have to say goodbye
441
00:24:36,169 --> 00:24:37,169
to some of you.
442
00:24:38,929 --> 00:24:40,969
Lee, Aaron,
443
00:24:40,969 --> 00:24:43,649
gentlemen, I'm sorry,
you're leaving us.
444
00:24:43,649 --> 00:24:46,249
Thank you very much for everything.
Thanks a lot. Cheers, guys.
445
00:24:46,249 --> 00:24:48,489
Thank you so much. Appreciate it.
Thank you.
446
00:24:54,729 --> 00:24:57,529
Abi, Ecrin,
447
00:24:57,529 --> 00:24:59,449
Vera and Tom,
448
00:24:59,449 --> 00:25:01,089
one of you is going home.
449
00:25:02,449 --> 00:25:04,049
The person leaving us...
450
00:25:12,729 --> 00:25:14,849
..is Vera. Thank you very much.
451
00:25:14,849 --> 00:25:16,969
Thank you. Take care.
Thanks, Vera.
452
00:25:21,809 --> 00:25:24,369
I've had a great time.
It's a shame it's come to an end,
453
00:25:24,369 --> 00:25:27,209
but I'm really happy that
I got to take part.
454
00:25:30,089 --> 00:25:32,129
I took a risk today,
didn't pay off.
455
00:25:32,129 --> 00:25:34,409
But I'm very proud of myself
for getting this far
456
00:25:34,409 --> 00:25:36,929
and I can walk out of here
with my head held high.
457
00:25:39,049 --> 00:25:42,249
I'll look back on my MasterChef
experience and see it overall
458
00:25:42,249 --> 00:25:44,289
as a really fun time.
459
00:25:44,289 --> 00:25:47,569
You're under a lot of pressure,
but it's been worth it.
460
00:25:52,169 --> 00:25:53,489
Well done, all five of you.
461
00:25:53,489 --> 00:25:55,729
No time to rest on your laurels.
462
00:25:55,729 --> 00:25:58,289
Next up, we have got
a massive challenge.
463
00:25:58,289 --> 00:26:03,169
You are going to have your first
taste of a professional kitchen.
464
00:26:03,169 --> 00:26:04,689
We'll see you there.
465
00:26:06,329 --> 00:26:08,329
Oh, what?
466
00:26:08,329 --> 00:26:09,329
Wow.
467
00:26:17,449 --> 00:26:20,769
It's early morning
and the five remaining contestants
468
00:26:20,769 --> 00:26:22,689
are about to face the pressure
469
00:26:22,689 --> 00:26:25,849
of their first professional
restaurant service...
470
00:26:27,169 --> 00:26:31,849
..at Nessa, on the ground floor
of 1 Warwick Members' House
471
00:26:31,849 --> 00:26:34,049
in London, Soho.
472
00:26:34,049 --> 00:26:36,449
This is for people who are paying.
473
00:26:36,449 --> 00:26:39,529
The last thing you want
is for them to send something back.
474
00:26:39,529 --> 00:26:42,969
I think it's going to be
really stressful, but just got
475
00:26:42,969 --> 00:26:44,369
to stay calm.
476
00:26:44,369 --> 00:26:46,369
There is no room for any errors.
477
00:26:46,369 --> 00:26:47,809
It has to be perfection.
478
00:26:49,569 --> 00:26:53,409
In charge is executive chef
Tom Cenci.
479
00:26:55,969 --> 00:27:00,609
Tom learned his craft at a young age
working at Cliveden House
480
00:27:00,609 --> 00:27:04,969
in Berkshire before joining
Michelin-star restaurant
481
00:27:04,969 --> 00:27:07,249
1 Lombard Street in London.
482
00:27:08,329 --> 00:27:12,489
I worked for Herbert Berger, who
was a very classical, trained chef.
483
00:27:12,489 --> 00:27:16,529
He taught me a lot about hierarchy
and structure in the kitchen.
484
00:27:16,529 --> 00:27:19,889
Cheque on. Crudo, small tartare,
panzanella and a sirloin steak.
485
00:27:19,889 --> 00:27:22,329
CHEFS: Oui!
486
00:27:22,329 --> 00:27:24,849
At the age of 20, moved to Paris
and I worked in
487
00:27:24,849 --> 00:27:27,609
a two-Michelin-star restaurant
there called Restaurant Laurent,
488
00:27:27,609 --> 00:27:29,209
which is on the Champs-Elysees.
489
00:27:29,209 --> 00:27:32,089
One of the things to do back
in the day - working in France.
490
00:27:32,089 --> 00:27:33,649
Jumped on that bandwagon.
491
00:27:35,329 --> 00:27:39,409
Moving from Paris, Tom had other
stints internationally,
492
00:27:39,409 --> 00:27:41,329
in Istanbul and Canada,
493
00:27:41,329 --> 00:27:45,089
before returning to the UK
to continue honing his craft.
494
00:27:46,529 --> 00:27:50,569
I've taken influences from France,
from Turkey, from Canada.
495
00:27:50,569 --> 00:27:54,329
Combining that with my Britishness,
it's kind of like, yeah, it's shaped
496
00:27:54,329 --> 00:27:56,009
the food style that I cook today.
497
00:27:57,169 --> 00:28:02,409
In 2023, Tom took up his current
executive chef position.
498
00:28:03,449 --> 00:28:05,529
Nessa is a British bistro
with a twist.
499
00:28:05,529 --> 00:28:09,209
Every dish that we do, we try to put
an originality onto it, try to make
500
00:28:09,209 --> 00:28:12,889
it slightly different from something
that you might recognise,
501
00:28:12,889 --> 00:28:14,689
but make it not too unrecognisable.
502
00:28:22,289 --> 00:28:24,929
Hi, guys. We've got a busy service
ahead of us,
503
00:28:24,929 --> 00:28:28,169
so it's about concentrating,
listening, and us working
504
00:28:28,169 --> 00:28:29,569
all together as a team.
505
00:28:29,569 --> 00:28:31,049
I'm here to show you what to do,
506
00:28:31,049 --> 00:28:33,969
and hopefully we'll have
a good time. Let's start cooking.
507
00:28:36,929 --> 00:28:40,129
The contestants have three hours
to prepare their dishes
508
00:28:40,129 --> 00:28:42,009
for today's lunch service.
509
00:28:44,529 --> 00:28:50,529
Mary has been tasked with cooking
Tom's take on an Italian classic.
510
00:28:50,529 --> 00:28:53,609
The first starter is
the celeriac carbonara.
511
00:28:53,609 --> 00:28:56,849
Obviously, a carbonara,
a traditional one, has pasta.
512
00:28:56,849 --> 00:29:00,169
Instead of pasta,
we've got celeriac.
513
00:29:00,169 --> 00:29:02,369
This is one of our iconic dishes.
514
00:29:02,369 --> 00:29:05,689
It's been reviewed
by Giles Coren, Fay Maschler.
515
00:29:05,689 --> 00:29:08,129
It's gone viral
on social media for us.
516
00:29:08,129 --> 00:29:10,809
And so I think almost every customer
that comes into the restaurant
517
00:29:10,809 --> 00:29:12,449
orders this dish.
518
00:29:12,449 --> 00:29:14,649
The first thing we want to do
is let some of the fat
519
00:29:14,649 --> 00:29:17,729
come out of that pancetta.
Take your celeriac,
520
00:29:17,729 --> 00:29:20,889
let that kind of start to wilt
just a little bit.
521
00:29:20,889 --> 00:29:25,009
We want to keep the carbonara
as original as possible in the sense
522
00:29:25,009 --> 00:29:28,729
of the flavours, but then we wanted
to create something different.
523
00:29:28,729 --> 00:29:31,409
You don't want this too hot
because what we're going to do
524
00:29:31,409 --> 00:29:34,849
is we're going to cook the celeriac
in this cream sauce now.
525
00:29:34,849 --> 00:29:37,009
What you don't want
is that it just dries up
526
00:29:37,009 --> 00:29:38,569
and you end up with split sauce.
527
00:29:39,809 --> 00:29:42,809
Cheese is added to bind
the dish together.
528
00:29:42,809 --> 00:29:44,769
Traditionally, you'd use Parmesan.
Yes.
529
00:29:44,769 --> 00:29:47,049
We're using a British cheese.
530
00:29:47,049 --> 00:29:49,529
So now we're going to plate.
531
00:29:49,529 --> 00:29:53,569
I think the biggest fear in service
is that they're going to get behind.
532
00:29:53,569 --> 00:29:56,849
They have to cook each dish
in a single pan when they've got
533
00:29:56,849 --> 00:29:59,649
multiple orders on, and they're
having to balance out
534
00:29:59,649 --> 00:30:01,369
the different timings of each dish.
535
00:30:01,369 --> 00:30:03,689
It's easy to undercook
or overcook it.
536
00:30:03,689 --> 00:30:05,889
And then the piece de resistance.
537
00:30:05,889 --> 00:30:07,289
Confit egg yolk.
538
00:30:07,289 --> 00:30:09,489
Quite a tricky thing.
If it breaks,
539
00:30:09,489 --> 00:30:11,209
you're going to have to do
the dish again.
540
00:30:11,209 --> 00:30:13,209
And there we have it.
541
00:30:13,209 --> 00:30:15,729
Getting the egg so it doesn't break
worries me.
542
00:30:15,729 --> 00:30:17,449
I just hope I can do it justice.
543
00:30:19,569 --> 00:30:24,289
Mary gets straight to work prepping
the dish's key element - celeriac.
544
00:30:25,609 --> 00:30:27,689
You have to turn it into
a pasta shape,
545
00:30:27,689 --> 00:30:30,009
making the strands the same.
546
00:30:30,009 --> 00:30:32,049
Oh, God.
547
00:30:32,049 --> 00:30:35,169
This is really not as easy
as it looks, is it?
548
00:30:35,169 --> 00:30:37,169
If they're all different sizes,
they're going to cook
549
00:30:37,169 --> 00:30:38,169
at different times.
550
00:30:39,489 --> 00:30:41,529
That one. Oh, yeah.
Yeah, that's it. OK.
551
00:30:41,529 --> 00:30:43,809
Ah, got that. Oh, gosh!
552
00:30:45,609 --> 00:30:46,809
SHE LAUGHS
553
00:30:46,809 --> 00:30:48,089
Bingo!
554
00:30:48,089 --> 00:30:50,489
This is more time consuming
than I thought it would be,
555
00:30:50,489 --> 00:30:51,889
but I'll get there.
556
00:30:54,729 --> 00:30:57,009
Louise is also on starters.
557
00:30:58,769 --> 00:31:01,809
Pan-seared cod with a parsley sauce,
and we serve it
558
00:31:01,809 --> 00:31:04,209
with Pink Fir potatoes
and caviar.
559
00:31:04,209 --> 00:31:07,129
This is kind of a play on
fish, parsley sauce,
560
00:31:07,129 --> 00:31:10,209
kind of like an East End dish,
with potatoes.
561
00:31:10,209 --> 00:31:13,529
And we've elevated it with
caviar and sea vegetables.
562
00:31:13,529 --> 00:31:17,009
And so it's something that's
quite humble but yet refined.
563
00:31:17,009 --> 00:31:19,209
Put oil in the pan, not the fish.
564
00:31:19,209 --> 00:31:21,849
Just in. You can hear that little
bit of that sizzle.
565
00:31:21,849 --> 00:31:25,689
We're just going to let that colour
on that side. While that's cooking,
566
00:31:25,689 --> 00:31:28,209
you're going to get potatoes in.
567
00:31:28,209 --> 00:31:30,289
Next, we're going to heat
the parsley sauce.
568
00:31:30,289 --> 00:31:31,809
So you've already premade this.
569
00:31:31,809 --> 00:31:34,649
As you can see, it's super bright
green. OK, so it's quite firm.
570
00:31:34,649 --> 00:31:37,289
If you heat it too much,
it starts to lose its colour.
571
00:31:37,289 --> 00:31:39,329
And so it's about really getting
this the right temperature
572
00:31:39,329 --> 00:31:41,969
during service. If they start
to overcook this,
573
00:31:41,969 --> 00:31:45,129
they're going to have to do it over
and over and over again.
574
00:31:45,129 --> 00:31:46,889
Oh, look at the colour.
575
00:31:46,889 --> 00:31:49,689
So next you've got to plate,
and in with the parsley sauce.
576
00:31:51,609 --> 00:31:53,929
It's really making sure
that the fish is not overcooked
577
00:31:53,929 --> 00:31:57,329
whilst balancing out the intricacies
of, like, the parsley sauce,
578
00:31:57,329 --> 00:31:59,449
the sea vegetables, and then
bringing it all together.
579
00:31:59,449 --> 00:32:01,849
They're going to really have to be
on their timing with this dish.
580
00:32:03,449 --> 00:32:05,129
It's a lot of work.
581
00:32:05,129 --> 00:32:09,049
It's very delicate, and that's
going to be a challenge.
582
00:32:11,689 --> 00:32:14,369
Oh, good grief. It's vast!
583
00:32:15,729 --> 00:32:17,289
Have you ever prepped a cod before?
584
00:32:17,289 --> 00:32:18,409
Uh, no.
585
00:32:18,409 --> 00:32:19,689
OK. Over to you.
586
00:32:21,329 --> 00:32:22,769
Just take your time.
587
00:32:25,129 --> 00:32:27,129
That's the way. Yeah. Nice.
Really nice.
588
00:32:27,129 --> 00:32:28,969
I don't think I've taken
a breath yet.
589
00:32:34,249 --> 00:32:36,529
It's almost perfect.
590
00:32:36,529 --> 00:32:39,929
For a first crack of the whip,
it's absolutely fine.
591
00:32:39,929 --> 00:32:42,249
It was quite daunting when I first
saw it.
592
00:32:42,249 --> 00:32:45,449
And I'm really pleased that,
you know, that looks good.
593
00:32:47,129 --> 00:32:50,969
Abi is responsible
for the first main course.
594
00:32:50,969 --> 00:32:54,409
We have a rump of lamb
served with creamed spinach
595
00:32:54,409 --> 00:32:56,209
and an au poivre sauce.
596
00:32:57,489 --> 00:33:00,569
The inspiration from this dish
comes from the steak au poivre,
597
00:33:00,569 --> 00:33:03,289
a very classic bistro dish.
598
00:33:03,289 --> 00:33:06,169
We try to elevate that. And instead
of actually beef with it,
599
00:33:06,169 --> 00:33:07,369
we've used the lamb rump.
600
00:33:07,369 --> 00:33:10,729
So it's kind of changing it,
but it's still recognisable.
601
00:33:10,729 --> 00:33:13,249
So using a water bath we've
slow-cooked it, we've chilled it.
602
00:33:13,249 --> 00:33:15,889
Yeah. The first thing when
the cheque comes on
603
00:33:15,889 --> 00:33:19,289
is you need to get your lamb
cooking because it's time-consuming.
604
00:33:19,289 --> 00:33:23,809
After being coloured in the pan,
the lamb is finished in the oven.
605
00:33:23,809 --> 00:33:26,969
So we leave that for about
five to six minutes. OK.
606
00:33:26,969 --> 00:33:28,809
But when you've got multiple orders,
607
00:33:28,809 --> 00:33:30,809
there's going to be different
timings with it.
608
00:33:30,809 --> 00:33:33,089
So you've got one lamb in the pan,
one lamb in the oven,
609
00:33:33,089 --> 00:33:35,249
one lamb coming out. It's just going
to be a complete mix.
610
00:33:35,249 --> 00:33:38,729
You might have two, three, four,
five, six lamb on at a time. Yeah.
611
00:33:42,489 --> 00:33:45,809
As well as keeping on top of
the lamb, Abi will have to juggle
612
00:33:45,809 --> 00:33:48,129
her creamed spinach and sauce.
613
00:33:50,649 --> 00:33:54,369
The au poivre sauce is something
that you kind of make to order.
614
00:33:54,369 --> 00:33:58,449
You cook the meat in the pan,
and then you have to deglaze
615
00:33:58,449 --> 00:34:01,889
that pan, something that's going to
be quite tricky for them.
616
00:34:01,889 --> 00:34:03,089
We've got some brandy.
617
00:34:04,889 --> 00:34:08,049
Just burn that off, take it off
the heat straight away,
618
00:34:08,049 --> 00:34:10,329
and then you've got your
steak au poivre sauce.
619
00:34:10,329 --> 00:34:12,649
You don't want any more heat
on this now, because otherwise
620
00:34:12,649 --> 00:34:14,329
it's going to split.
621
00:34:14,329 --> 00:34:16,569
And now we're ready to carve
and plate. Cool.
622
00:34:19,849 --> 00:34:21,009
Steak sauce.
623
00:34:23,009 --> 00:34:25,369
This is the big moment,
where they slice the lamb,
624
00:34:25,369 --> 00:34:27,169
and if it's undercooked
or overcooked,
625
00:34:27,169 --> 00:34:28,729
there's no going back.
626
00:34:28,729 --> 00:34:30,689
Unless it's perfect,
we cannot send it.
627
00:34:32,129 --> 00:34:34,449
Just follow the timings
and you're going to have pink lamb.
628
00:34:34,449 --> 00:34:36,929
OK. Thank you.
Stay calm and enjoy it.
629
00:34:36,929 --> 00:34:38,289
I'll do my best! Yeah.
630
00:34:39,769 --> 00:34:42,289
I'm not great at multitasking.
There's so much going on,
631
00:34:42,289 --> 00:34:44,129
and obviously service hasn't
started yet.
632
00:34:44,129 --> 00:34:45,409
I'm so worried.
633
00:34:47,209 --> 00:34:50,889
Abi now needs to prep her lamb rump
ready for the water bath.
634
00:34:52,729 --> 00:34:55,769
With that rump, it's really
important that it's uniform.
635
00:34:55,769 --> 00:34:58,849
And so when they're cooking, they're
cooking to the same consistency
636
00:34:58,849 --> 00:35:01,889
and not having one piece of meat
that's taking 10-15 minutes
637
00:35:01,889 --> 00:35:03,409
to cook and another is five.
638
00:35:04,969 --> 00:35:06,249
Yeah. Really good.
639
00:35:08,889 --> 00:35:10,969
I've been doing this at home.
640
00:35:10,969 --> 00:35:13,009
I did, like, one per bag.
641
00:35:13,009 --> 00:35:16,169
Didn't realise you could put more
in one, so that's good to know.
642
00:35:22,089 --> 00:35:24,729
Tom is in charge of a chicken main.
643
00:35:28,369 --> 00:35:30,969
My butchery skills are all right
at my own house. You know,
644
00:35:30,969 --> 00:35:33,569
a little bit of tearing or a little
mistake now and again,
645
00:35:33,569 --> 00:35:36,129
I'm all right with it.
But here there's none of that.
646
00:35:38,049 --> 00:35:40,569
Still got all my fingers, no blood.
647
00:35:40,569 --> 00:35:44,129
His greatest challenge will be
to cook all his dish's components
648
00:35:44,129 --> 00:35:46,009
over live fire.
649
00:35:47,249 --> 00:35:50,849
So it's about trying to find
the hot spots and utilising that.
650
00:35:50,849 --> 00:35:53,689
Going to get a really nice colour
onto that skin.
651
00:35:53,689 --> 00:35:56,329
It's a different style of cooking.
It's very temperamental.
652
00:35:56,329 --> 00:35:59,449
It's not a stove where you can
turn up the gas or turn it down.
653
00:35:59,449 --> 00:36:02,169
This is living. It's breathing.
654
00:36:02,169 --> 00:36:03,689
Whilst that's charring,
655
00:36:03,689 --> 00:36:05,569
we want to get
our garnish working.
656
00:36:05,569 --> 00:36:08,889
The chicken is served
with seasonal vegetables.
657
00:36:08,889 --> 00:36:11,809
So we're going to take some
of the peas, some gem,
658
00:36:11,809 --> 00:36:15,569
some of the shallots,
place that straight onto the embers.
659
00:36:15,569 --> 00:36:17,929
If the vegetables or the meat
are too close to the fire,
660
00:36:17,929 --> 00:36:19,889
they're just going to burn.
If they're too far away,
661
00:36:19,889 --> 00:36:22,289
they're not going to char,
they're not going to get the taste
662
00:36:22,289 --> 00:36:25,929
that you need. And so it's going to
be really, really tricky in service.
663
00:36:25,929 --> 00:36:27,929
If you turn away for a second,
you turn around,
664
00:36:27,929 --> 00:36:30,089
the whole thing's burnt,
you've got to start again.
665
00:36:30,089 --> 00:36:33,569
The chicken, as you can see, look,
it's starting to caramelise. Yeah.
666
00:36:33,569 --> 00:36:36,009
Starting to get some really nice
colour onto it now. Nice.
667
00:36:37,289 --> 00:36:39,969
Now I'm happy with this now.
It's wilted, you've got some colour
668
00:36:39,969 --> 00:36:44,209
onto it, just colour onto the peas.
All that flavour is in here now.
669
00:36:44,209 --> 00:36:46,529
And we're just going to take that
breast and the leg off
670
00:36:46,529 --> 00:36:49,569
to separate it, and then what we do
is we're going to just cut
671
00:36:49,569 --> 00:36:52,249
this leg up. Spread that out
on the bottom of the plate.
672
00:36:54,769 --> 00:36:57,409
And then we're going to go
around with the garnish.
673
00:36:57,409 --> 00:37:00,609
The dish is finished
with a chicken butter sauce.
674
00:37:03,049 --> 00:37:04,569
And there you have it.
675
00:37:04,569 --> 00:37:05,609
That looks ace.
676
00:37:07,489 --> 00:37:08,889
The heat's the worry.
677
00:37:08,889 --> 00:37:11,769
You can't take your eye off it
for a period of time.
678
00:37:11,769 --> 00:37:14,289
Almost like you need eyes
in the back of your head.
679
00:37:17,169 --> 00:37:20,849
Dessert was due to be tackled
by Ecrin.
680
00:37:20,849 --> 00:37:23,649
I started feeling really bad
this morning, already,
681
00:37:23,649 --> 00:37:27,649
before I arrived, and then
when I arrived I was still unwell.
682
00:37:27,649 --> 00:37:30,769
I wanted to give it a go,
of course, and push myself.
683
00:37:30,769 --> 00:37:33,369
I'm super disappointed,
of course,
684
00:37:33,369 --> 00:37:38,049
but I just can't carry on like
this because I'm really not well.
685
00:37:41,529 --> 00:37:44,969
There's just 90 minutes
prep time left.
686
00:37:44,969 --> 00:37:47,769
Let's concentrate on those big jobs
that need to be done and just make
687
00:37:47,769 --> 00:37:50,929
sure we're set for service. OK?
Yes, Chef. Yes, Chef.
688
00:37:50,929 --> 00:37:53,609
I've always wanted to say,
"Yes, Chef."
689
00:37:54,769 --> 00:37:56,289
On the starters,
690
00:37:56,289 --> 00:38:01,089
Mary's just managed to finish
off spiralizing her celeriac.
691
00:38:01,089 --> 00:38:03,809
Next, I'm going to prep
the cream sauce.
692
00:38:06,369 --> 00:38:08,369
So now add the white wine
and get this reduction on.
693
00:38:08,369 --> 00:38:10,569
Yeah. Excited to have
a slurp of that.
694
00:38:12,769 --> 00:38:16,369
I'm hoping that I'm on schedule.
I really am enjoying it so far.
695
00:38:16,369 --> 00:38:17,649
Ask me in an hour.
696
00:38:18,889 --> 00:38:20,689
No wonder it tastes so good.
697
00:38:24,049 --> 00:38:27,449
On the other starter,
Louise is still on cod prep.
698
00:38:29,849 --> 00:38:31,609
Don't want to mess it up now!
699
00:38:33,369 --> 00:38:35,449
This is a deep breath moment.
700
00:38:35,449 --> 00:38:37,049
Like, can't talk, can't breathe.
701
00:38:38,409 --> 00:38:41,169
It's a really important job,
and I just want to make sure
702
00:38:41,169 --> 00:38:42,169
I nail it.
703
00:38:43,529 --> 00:38:45,409
Ready? Yeah. Let's see it.
704
00:38:47,489 --> 00:38:50,529
Yeah. You can almost see through it.
You've nailed that.
705
00:38:50,529 --> 00:38:52,369
All right. Moving on.
706
00:38:54,289 --> 00:38:56,249
What we don't want
is a lot of wastage.
707
00:38:56,249 --> 00:38:58,569
Can they portion it into
the right sizes?
708
00:38:58,569 --> 00:39:01,689
It's really important that they pay
attention to that detail.
709
00:39:05,449 --> 00:39:07,649
It's going to go into this brine,
salt and water
710
00:39:07,649 --> 00:39:09,569
for about ten minutes.
711
00:39:09,569 --> 00:39:11,809
This was the most daunting
job on my list,
712
00:39:11,809 --> 00:39:15,489
so it feels good to have this done
and ready and looking OK.
713
00:39:17,729 --> 00:39:21,089
On mains, Abi's making
good progress.
714
00:39:21,089 --> 00:39:23,649
Her lamb cooking gently
in the water bath,
715
00:39:23,649 --> 00:39:28,089
she's working on the finer details
of her creamed spinach garnish,
716
00:39:28,089 --> 00:39:30,409
weighing out nutmeg.
717
00:39:30,409 --> 00:39:32,609
0.5g and I still haven't
managed zero.
718
00:39:33,889 --> 00:39:37,449
I was feeling fine, but now
this is having a joke on me.
719
00:39:37,449 --> 00:39:39,529
I've got 2g. Oh, 3!
720
00:39:42,129 --> 00:39:43,809
5g. Woohoo.
721
00:39:45,889 --> 00:39:48,809
I've still got to do the green oil,
mix my cream cheese,
722
00:39:48,809 --> 00:39:51,009
blanch my spinach,
and then I should be ready,
723
00:39:51,009 --> 00:39:53,289
so I'm feeling good on my prep.
724
00:39:53,289 --> 00:39:56,889
It's just a bit nerve-racking
to actually cook it.
725
00:39:56,889 --> 00:39:59,409
Tom's chickens are all butchered,
726
00:39:59,409 --> 00:40:02,929
and he's working on
his vegetable garnish...
727
00:40:02,929 --> 00:40:04,129
How you getting on, Tom?
728
00:40:04,129 --> 00:40:07,849
Uh, good.
Just trimming up the gem here.
729
00:40:07,849 --> 00:40:10,849
..but has overlooked
one crucial process.
730
00:40:12,089 --> 00:40:14,809
This chicken, we need to get it
cooking. Right.
731
00:40:14,809 --> 00:40:16,009
Just got to get this
in the water bath,
732
00:40:16,009 --> 00:40:17,849
because we need to get
it cooked and cooled down,
733
00:40:17,849 --> 00:40:19,129
ready for service. Cool.
734
00:40:21,049 --> 00:40:23,209
I'm not sure if this is...
MACHINE SQUEAKS
735
00:40:23,209 --> 00:40:24,969
I got a bit of a jump
the first time there.
736
00:40:26,569 --> 00:40:28,729
OK, guys, you've got
45 minutes till service.
737
00:40:28,729 --> 00:40:30,689
Let's get everything ready
for the beginning, OK?
738
00:40:30,689 --> 00:40:32,289
Yep - yes, Chef. Yes, Chef.
739
00:40:34,489 --> 00:40:36,729
With service fast approaching,
740
00:40:36,729 --> 00:40:40,449
Mary now has to tackle the most
difficult element of her prep.
741
00:40:41,609 --> 00:40:44,489
I'm just waiting to do
my confit egg yolks now.
742
00:40:44,489 --> 00:40:46,409
MARY HUMS NERVOUSLY
743
00:40:46,409 --> 00:40:47,529
It's very delicate.
744
00:40:47,529 --> 00:40:49,769
They have to heat the oil
to a certain temperature
745
00:40:49,769 --> 00:40:51,929
and put the egg yolk into this.
746
00:40:51,929 --> 00:40:53,009
That's done.
747
00:40:53,009 --> 00:40:55,009
What you don't want is coming
into service
748
00:40:55,009 --> 00:40:57,129
and you've got
30 to 40 broken eggs.
749
00:40:58,609 --> 00:41:00,289
It's going to be
quite time-consuming,
750
00:41:00,289 --> 00:41:02,449
because it's a bit
of a delicate operation.
751
00:41:04,769 --> 00:41:07,169
Also taking her time is Louise.
752
00:41:09,289 --> 00:41:10,769
Potatoes are on.
753
00:41:10,769 --> 00:41:12,729
I'm just doing the shallots
for the parsley sauce.
754
00:41:12,729 --> 00:41:14,729
I've got garlic to go in there too.
755
00:41:14,729 --> 00:41:18,089
So let's get that on,
because it's quite critical.
756
00:41:18,089 --> 00:41:20,489
I'm feeling quite calm
at the moment.
757
00:41:20,489 --> 00:41:21,689
I know time is ticking on,
758
00:41:21,689 --> 00:41:24,089
but I want to make sure
the chef's really happy.
759
00:41:24,089 --> 00:41:27,769
Meanwhile on mains, Abi's
raced through her prep list
760
00:41:27,769 --> 00:41:29,969
and it's almost complete.
761
00:41:29,969 --> 00:41:31,249
I've just done the cream cheese.
762
00:41:31,249 --> 00:41:33,209
I need to add some
salt and pepper to it.
763
00:41:33,209 --> 00:41:35,809
My peppercorn sauce,
it's just reducing now.
764
00:41:36,809 --> 00:41:38,609
And the lamb - it's all cooked?
Yeah.
765
00:41:38,609 --> 00:41:40,049
Yeah, lovely. Look at that.
766
00:41:40,049 --> 00:41:41,449
Nice. Lots of flavour in there,
767
00:41:41,449 --> 00:41:44,129
so that's going to be ready
for service.
768
00:41:44,129 --> 00:41:45,569
Calm down here,
769
00:41:45,569 --> 00:41:48,169
but as soon as I get up there,
it'll be pure chaos and panic.
770
00:41:48,169 --> 00:41:52,009
But hopefully I'll just do
what we're doing and stay calm.
771
00:41:52,009 --> 00:41:54,129
While Abi is under control,
772
00:41:54,129 --> 00:41:59,409
Tom's got behind, and is only just
starting his chicken butter sauce.
773
00:41:59,409 --> 00:42:01,369
He's kind of making
what's traditionally known
774
00:42:01,369 --> 00:42:03,569
as a beurre blanc, which is
quite a difficult sauce.
775
00:42:03,569 --> 00:42:05,089
So this is going
to be quite challenging,
776
00:42:05,089 --> 00:42:06,489
because if they don't
get this right,
777
00:42:06,489 --> 00:42:08,249
it's going to split and then
it'll be really difficult
778
00:42:08,249 --> 00:42:09,769
to then get ready for service.
779
00:42:09,769 --> 00:42:12,609
Lots to do with hardly little time.
780
00:42:12,609 --> 00:42:14,169
I just don't want to
let anybody down.
781
00:42:20,169 --> 00:42:24,089
It's midday and the restaurant
is filling up for lunch.
782
00:42:26,049 --> 00:42:28,649
With 15 minutes until service,
783
00:42:28,649 --> 00:42:31,529
the contestants are racing
to finish their prep,
784
00:42:31,529 --> 00:42:33,769
and the pressure is on for Louise.
785
00:42:35,049 --> 00:42:36,729
She hasn't quite made
her parsley sauce yet.
786
00:42:36,729 --> 00:42:38,649
A little bit worried that she
might not be ready and set
787
00:42:38,649 --> 00:42:39,889
in time for service.
788
00:42:39,889 --> 00:42:41,169
I just want to focus,
789
00:42:41,169 --> 00:42:42,689
make sure I really concentrate hard.
790
00:42:44,089 --> 00:42:47,449
Our contestants now, I think
will be feeling quite nervous.
791
00:42:47,449 --> 00:42:50,009
Nothing they would have done before
could have prepared them for this.
792
00:42:52,369 --> 00:42:53,969
LOUISE: There are customers
coming in.
793
00:42:53,969 --> 00:42:57,129
The adrenaline
is just through the roof now.
794
00:42:57,129 --> 00:42:58,529
Yeah, a bit more intense.
795
00:42:58,529 --> 00:43:01,529
Everyone's panicking a little bit,
I think.
796
00:43:01,529 --> 00:43:03,369
Bread crumbs, truffle,
Spenwood cheese.
797
00:43:03,369 --> 00:43:06,089
Oh, where ARE my crumbs?
I don't think I've decanted them.
798
00:43:06,089 --> 00:43:09,169
This is going to hit them
hard and fast.
799
00:43:09,169 --> 00:43:11,529
I've not even starting cooking yet
and I'm already flushed.
800
00:43:13,369 --> 00:43:14,969
OK, guys, the first cheque -
801
00:43:14,969 --> 00:43:17,249
we've got one cod
and three carbonara.
802
00:43:17,249 --> 00:43:18,249
Yes, Chef.
803
00:43:21,729 --> 00:43:23,289
It's great to get started.
804
00:43:24,969 --> 00:43:28,729
Right away, Mary's carbonara
is proving popular.
805
00:43:30,489 --> 00:43:33,049
It's not practical to cook
three in the same pan,
806
00:43:33,049 --> 00:43:36,649
because it overloads and then
it doesn't cook evenly enough.
807
00:43:36,649 --> 00:43:38,609
With several batches on the go,
808
00:43:38,609 --> 00:43:41,889
she needs to keep an eye
on the temperature of her pans.
809
00:43:41,889 --> 00:43:42,929
You don't want it too hot.
810
00:43:42,929 --> 00:43:44,769
If it's too hot, you're going
to split that cream, OK?
811
00:43:44,769 --> 00:43:46,249
Yeah.
812
00:43:46,249 --> 00:43:47,609
Cheque on, guys.
813
00:43:47,609 --> 00:43:49,889
Two more cod, three more carbonara.
814
00:43:49,889 --> 00:43:50,889
Yes, Chef.
815
00:43:53,129 --> 00:43:55,329
Cheque on again.
You've got four carbonara.
816
00:43:55,329 --> 00:43:57,209
Flippin' heck.
817
00:43:57,209 --> 00:43:58,289
OK, that's good.
818
00:43:58,289 --> 00:44:01,889
Tiny bit more sauce in here,
and let's bring it up. Looks good.
819
00:44:01,889 --> 00:44:05,409
She's got her first
three cooked and to the pass,
820
00:44:05,409 --> 00:44:10,569
but if she can't plate the egg yolks
whole, the dishes will be ruined.
821
00:44:10,569 --> 00:44:12,969
That's it, Mary. Great job.
822
00:44:12,969 --> 00:44:14,769
It's such a delicate job, isn't it?
Yeah, it's all right.
823
00:44:22,529 --> 00:44:24,249
Keep it going, OK? Don't slow down.
824
00:44:24,249 --> 00:44:26,689
I know. We need five now.
Yeah - no, six.
825
00:44:28,769 --> 00:44:31,889
So I was pleased, really.
I didn't panic too much.
826
00:44:33,209 --> 00:44:37,449
Orders are also already piling up
for Louise's cod dish.
827
00:44:37,449 --> 00:44:40,009
You got seven cod all day, OK?
Yes, Chef.
828
00:44:40,009 --> 00:44:41,209
So you've got two now... Two now.
829
00:44:41,209 --> 00:44:43,289
..and then
how many does that leave you with?
830
00:44:43,289 --> 00:44:45,569
Then another two,
then another three.
831
00:44:45,569 --> 00:44:48,089
Perfect. Very good, yeah.
832
00:44:48,089 --> 00:44:51,809
She has three key elements
that must all be perfect.
833
00:44:53,009 --> 00:44:54,089
Keep an eye on the fish,
834
00:44:54,089 --> 00:44:55,929
make sure the potatoes
are warmed through,
835
00:44:55,929 --> 00:44:57,689
heat the sauce, but not too much.
836
00:44:57,689 --> 00:45:00,409
Then dress the potatoes
and take it up for plating.
837
00:45:03,369 --> 00:45:05,449
I'm just making sure
it doesn't overheat.
838
00:45:08,249 --> 00:45:10,369
So, you're coming up on two cod,
please, Louise.
839
00:45:10,369 --> 00:45:11,969
Yes, Chef. On the way.
840
00:45:15,289 --> 00:45:16,689
So, pasta sauce.
841
00:45:16,689 --> 00:45:17,809
It's hot? Hot.
842
00:45:17,809 --> 00:45:18,929
Let me just try.
843
00:45:21,929 --> 00:45:23,289
No, heat it again.
844
00:45:23,289 --> 00:45:24,729
It's not quite hot enough.
845
00:45:27,289 --> 00:45:28,409
It's really delicate.
846
00:45:28,409 --> 00:45:31,689
You can't boil it, so I'm...
Clearly I was too cautious.
847
00:45:38,809 --> 00:45:40,809
So just put caviar around.
848
00:45:43,409 --> 00:45:45,489
That's it, lovely. Very good.
849
00:45:45,489 --> 00:45:47,689
Start two more. Service, please.
850
00:45:49,569 --> 00:45:52,009
Yeah, it went well.
The chef was happy!
851
00:45:52,009 --> 00:45:53,009
I'm happy.
852
00:45:57,169 --> 00:46:00,609
First orders are now coming in
for Abi and Tom.
853
00:46:01,889 --> 00:46:03,289
Two lamb, two chicken.
854
00:46:03,289 --> 00:46:04,729
We're away, we're away.
855
00:46:04,729 --> 00:46:06,329
Two chicken, straight up.
856
00:46:10,729 --> 00:46:13,449
My biggest concern is probably
not burning the lamb,
857
00:46:13,449 --> 00:46:17,049
keeping on top of everything,
making sure it's plated pretty.
858
00:46:17,049 --> 00:46:19,369
It's very loud in here, as well.
It's so stressful.
859
00:46:23,489 --> 00:46:25,649
As well as
cooking the lamb correctly,
860
00:46:25,649 --> 00:46:28,929
she needs to heat up
her creamed spinach garnish.
861
00:46:30,009 --> 00:46:31,889
Just keep it on top of
everything's pretty difficult,
862
00:46:31,889 --> 00:46:32,969
if I'm honest.
863
00:46:42,449 --> 00:46:45,489
The lamb cooked, she now
has to deglaze the pan
864
00:46:45,489 --> 00:46:48,969
to make the peppercorn sauce
without it splitting.
865
00:46:53,449 --> 00:46:54,569
There's no spinach,
there's no sauce,
866
00:46:54,569 --> 00:46:55,849
and you're already
slicing your lamb.
867
00:46:55,849 --> 00:46:57,649
Oh, I need to slice it
after I've put that on? Yeah.
868
00:46:57,649 --> 00:47:00,769
Spinach, sauce, lamb... Yeah.
869
00:47:00,769 --> 00:47:01,969
..and then garnish.
870
00:47:04,809 --> 00:47:05,929
OK, that's it.
871
00:47:05,929 --> 00:47:08,369
Sauce, nasturtium
and then herb oil.
872
00:47:12,209 --> 00:47:14,089
The lamb's the last thing
you slice, OK?
873
00:47:14,089 --> 00:47:16,129
So it just stays nice and hot.
Yeah. OK.
874
00:47:16,129 --> 00:47:18,289
Thank you. OK, service, please.
875
00:47:20,249 --> 00:47:22,729
I got the order of plating wrong, so
I'm a bit stressed out about that,
876
00:47:22,729 --> 00:47:25,129
but next time I'll learn from it
and I'll do better.
877
00:47:30,649 --> 00:47:32,249
On the chicken main,
878
00:47:32,249 --> 00:47:35,449
Tom's battling with the heat
of the charcoal grill.
879
00:47:37,289 --> 00:47:40,089
Vegetables need a good char to them.
880
00:47:40,089 --> 00:47:41,289
Sauce is warming.
881
00:47:43,609 --> 00:47:44,689
It's just almost there.
882
00:47:44,689 --> 00:47:46,529
Just, like, a little bit
more wilted. Sure.
883
00:47:46,529 --> 00:47:49,289
But let's just get a little bit
more colour on that skin.
884
00:47:51,089 --> 00:47:54,169
Fine line between
a nice char and a burn.
885
00:47:55,489 --> 00:47:57,409
It's pretty intense, the heat.
886
00:48:00,649 --> 00:48:03,929
His first dishes are cooked,
but now he has to plate.
887
00:48:05,369 --> 00:48:06,449
Hot, hot, hot.
888
00:48:07,529 --> 00:48:10,689
OK, this one needs to be more in
just like...
889
00:48:10,689 --> 00:48:13,289
Just kind of a bit more rustic,
OK? Yeah. Just replicate that.
890
00:48:13,289 --> 00:48:16,409
It's very messy -
it's all over the plate.
891
00:48:16,409 --> 00:48:17,969
So, we didn't carve the breast,
did we?
892
00:48:17,969 --> 00:48:20,409
We just put the breast
straight over. Oh, sorry, man.
893
00:48:20,409 --> 00:48:21,689
It's OK, we're going to
have to go with it now.
894
00:48:21,689 --> 00:48:23,649
I can't wait any longer for this.
Two chicken up.
895
00:48:25,969 --> 00:48:27,489
OK, service, please.
896
00:48:28,569 --> 00:48:31,209
Tom needs to make sure he's slicing
the thigh and not the breast.
897
00:48:31,209 --> 00:48:32,849
Presentation was a bit too rough,
898
00:48:32,849 --> 00:48:35,649
and so he just needs to make sure
it's a little bit more refined.
899
00:48:35,649 --> 00:48:39,409
It's challenging -
keeping your ears open,
900
00:48:39,409 --> 00:48:41,569
making sure
you don't burn yourself.
901
00:48:41,569 --> 00:48:43,369
Juggle, juggle, juggle, juggle.
902
00:48:45,569 --> 00:48:47,609
With service at full pelt,
903
00:48:47,609 --> 00:48:51,649
the orders are still flooding
in for Mary's carbonara.
904
00:48:51,649 --> 00:48:52,769
Four and two.
905
00:48:52,769 --> 00:48:54,889
Yeah, these are four, and then two.
Yeah, and then two straight away.
906
00:48:54,889 --> 00:48:56,489
Keep going, Mary. Yeah.
907
00:48:58,809 --> 00:49:01,769
MARY CHUCKLES
I'm just having a really nice time.
908
00:49:01,769 --> 00:49:03,729
God, YOU'RE having
a really nice time.
909
00:49:03,729 --> 00:49:05,369
I'm really loving this.
910
00:49:06,729 --> 00:49:09,969
But she's taking it in her stride.
911
00:49:09,969 --> 00:49:11,849
Two carbonara straight away, OK?
912
00:49:11,849 --> 00:49:13,329
Yeah, two straight away.
913
00:49:19,129 --> 00:49:21,849
So, two now. Two now. Let's go.
914
00:49:21,849 --> 00:49:24,649
There's your carbonara.
Oh, look at that.
915
00:49:32,809 --> 00:49:36,129
Unsurprisingly, it tastes
just like a carbonara.
916
00:49:36,129 --> 00:49:39,249
Rich, nutty celeriac,
lovely slippery, creamy sauce
917
00:49:39,249 --> 00:49:41,889
and little tiny bits of bacon
in there.
918
00:49:41,889 --> 00:49:44,129
I think it's a really difficult
dish to get right.
919
00:49:44,129 --> 00:49:46,129
It's really very, very good.
920
00:49:48,289 --> 00:49:49,729
Across the kitchen,
921
00:49:49,729 --> 00:49:53,129
Louise is also trying to keep up
with multiple cheques.
922
00:49:54,649 --> 00:49:55,889
Five on the go at the moment,
923
00:49:55,889 --> 00:49:58,969
so two and three
all up at the same time.
924
00:49:58,969 --> 00:50:00,969
I've got to make sure it
doesn't break up.
925
00:50:00,969 --> 00:50:03,369
It's a delicate little dish
to get right.
926
00:50:03,369 --> 00:50:04,649
How long on this five cod?
927
00:50:04,649 --> 00:50:06,489
Three minutes. OK, yeah.
928
00:50:10,009 --> 00:50:11,289
You all right?
929
00:50:11,289 --> 00:50:12,929
This one - just over.
930
00:50:12,929 --> 00:50:14,529
The others are fine.
931
00:50:14,529 --> 00:50:16,169
Louise is just cooking too many
at once.
932
00:50:16,169 --> 00:50:19,009
We can't serve it overcooked,
so we had to send it back.
933
00:50:19,009 --> 00:50:21,969
Abi and Tom are also under pressure.
934
00:50:21,969 --> 00:50:24,929
Four more lamb, four more chicken.
Yes, Chef.
935
00:50:24,929 --> 00:50:26,809
Four more lamb, four more chicken.
936
00:50:26,809 --> 00:50:29,089
How many lamb you got all day, Abi?
Seven in total.
937
00:50:29,089 --> 00:50:31,049
Yep.
938
00:50:31,049 --> 00:50:32,969
We've got six chicken all day,
but just slow it down.
939
00:50:32,969 --> 00:50:34,849
Yeah. She needs at least seven
minutes for all the cooking, OK?
940
00:50:34,849 --> 00:50:35,849
Yeah.
941
00:50:37,209 --> 00:50:40,089
With both mains going
to the same table,
942
00:50:40,089 --> 00:50:45,569
it's vital Abi and Tom communicate
to deliver their dishes together.
943
00:50:45,569 --> 00:50:47,569
Abi, how long for the first two?
944
00:50:47,569 --> 00:50:49,169
Uh, seven minutes.
945
00:50:49,169 --> 00:50:51,209
Seven minutes for the first two?
Yeah.
946
00:50:51,209 --> 00:50:53,409
The next two are going to
be about eight and nine.
947
00:50:53,409 --> 00:50:55,249
I need to slow down - sorry. Yeah,
it's just you're going too fast.
948
00:50:55,249 --> 00:50:56,249
Yeah.
949
00:50:57,609 --> 00:51:00,289
Abi's got quite a lot of lamb on.
It's taking its time in that oven.
950
00:51:00,289 --> 00:51:01,929
Tom's a bit too quick with
the live fire.
951
00:51:01,929 --> 00:51:04,329
They've just got to find a balance
of, like, not being too quick
952
00:51:04,329 --> 00:51:06,849
and talking with each other.
953
00:51:06,849 --> 00:51:09,889
Whilst Abi and Tom struggle
to synchronise,
954
00:51:09,889 --> 00:51:13,489
Louise has managed
to get her fish re-cooked.
955
00:51:13,489 --> 00:51:14,769
OK, yeah, that's good.
956
00:51:14,769 --> 00:51:15,849
Turn the heat off.
957
00:51:15,849 --> 00:51:18,649
You don't want to cook it
any more than that.
958
00:51:18,649 --> 00:51:21,369
Lovely. Much better.
Much better with this cod.
959
00:51:23,729 --> 00:51:25,889
Yeah, that's good -
and then the green oil.
960
00:51:25,889 --> 00:51:27,249
OK, service please.
961
00:51:31,209 --> 00:51:33,409
Stressful, without a doubt.
962
00:51:33,409 --> 00:51:35,489
There's a lot to think about.
963
00:51:37,009 --> 00:51:38,969
The fish looks beautiful.
964
00:51:43,049 --> 00:51:44,609
Nice colour on the outside,
965
00:51:44,609 --> 00:51:46,049
fish cooked beautifully.
966
00:51:46,049 --> 00:51:47,609
I really like that sauce,
967
00:51:47,609 --> 00:51:50,889
and all those sea vegetables
giving it spice and flavour.
968
00:51:50,889 --> 00:51:52,889
That is bordering majestic.
969
00:51:58,169 --> 00:52:02,809
Back on the mains, Abi and Tom's
timings still aren't in sync.
970
00:52:04,769 --> 00:52:06,849
Abi, how long? For the first one?
971
00:52:06,849 --> 00:52:10,449
Yeah. Um, three, four minutes. OK.
972
00:52:11,729 --> 00:52:13,249
I've got three minutes of my time.
973
00:52:13,249 --> 00:52:14,929
I need to make this sauce,
I need to plate,
974
00:52:14,929 --> 00:52:16,729
so probably about three minutes.
975
00:52:19,009 --> 00:52:21,409
Abi, are you ready to plate
the first two? No, not yet.
976
00:52:21,409 --> 00:52:24,009
I still need another few minutes.
OK, go on two. Go two by itself.
977
00:52:24,009 --> 00:52:25,289
And then the next two, do with Abi.
978
00:52:25,289 --> 00:52:26,609
So I can dish these two
straight away, yeah?
979
00:52:26,609 --> 00:52:27,609
That's it, yeah.
980
00:52:28,889 --> 00:52:30,369
To keep things moving,
981
00:52:30,369 --> 00:52:34,409
Chef has no choice but to send
two of Tom's chicken orders.
982
00:52:35,889 --> 00:52:37,409
OK, yeah, that's good.
983
00:52:39,529 --> 00:52:42,169
Much better with the chicken.
984
00:52:42,169 --> 00:52:44,569
OK, let's go. Service, please -
table 52.
985
00:52:51,769 --> 00:52:52,969
Mm.
986
00:52:52,969 --> 00:52:55,849
That chicken is nothing
short of superb.
987
00:52:55,849 --> 00:52:59,569
I mean, it is buttery-soft
under there - properly succulent.
988
00:52:59,569 --> 00:53:01,449
There's enough good,
crunchy vegetables.
989
00:53:01,449 --> 00:53:04,569
And cooking the chicken over flame,
that's challenging.
990
00:53:06,209 --> 00:53:10,809
The last two plates were, like, much
better than the first two plates.
991
00:53:10,809 --> 00:53:12,609
Finding a little bit of rhythm.
992
00:53:14,289 --> 00:53:18,329
The pressure is now on Abi
to get her lamb orders plated fast
993
00:53:18,329 --> 00:53:21,129
and in the correct sequence.
994
00:53:21,129 --> 00:53:25,089
This is me attempting to try and not
make so much of a mess.
995
00:53:25,089 --> 00:53:28,889
Let's finish with the nasturtium,
and we're good to go.
996
00:53:31,529 --> 00:53:33,449
That's it, keep it up.
Well done, Abi.
997
00:53:35,569 --> 00:53:36,729
Service, please.
998
00:53:36,729 --> 00:53:38,929
OK, we're going 76. Three lamb.
999
00:53:40,889 --> 00:53:43,209
It's not really a buzz.
If anything, it's just pure chaos.
1000
00:53:43,209 --> 00:53:44,209
It's fun.
1001
00:53:48,049 --> 00:53:49,489
That is beautifully cooked lamb.
1002
00:53:49,489 --> 00:53:53,369
And look how beautiful and pink
and moist that is in the middle.
1003
00:53:53,369 --> 00:53:55,169
I love that pepper sauce.
1004
00:53:55,169 --> 00:53:57,529
It builds up intensity.
1005
00:53:57,529 --> 00:54:00,369
I think Abi's done
a really good job.
1006
00:54:00,369 --> 00:54:02,689
Service is almost over.
1007
00:54:02,689 --> 00:54:04,089
Mary. Yes?
1008
00:54:04,089 --> 00:54:05,769
That's your last two. After that,
you've got nine more, OK?
1009
00:54:05,769 --> 00:54:08,209
OK. Let's make it perfect. Yes.
1010
00:54:08,209 --> 00:54:13,249
So, this is my last two now,
and I'm a bit gutted, really.
1011
00:54:13,249 --> 00:54:17,569
I like the excitement of it -
the buzz, the challenge.
1012
00:54:17,569 --> 00:54:18,569
Ready.
1013
00:54:20,009 --> 00:54:21,969
So, Mary - really impressed.
1014
00:54:21,969 --> 00:54:25,329
The composure she had,
and she's really embraced the dish.
1015
00:54:26,369 --> 00:54:27,969
Um... Oh, eggs.
1016
00:54:29,449 --> 00:54:32,529
This experience is something
I've always wanted to do
1017
00:54:32,529 --> 00:54:33,929
for years and years.
1018
00:54:33,929 --> 00:54:36,849
This has really just
been the icing on the cake.
1019
00:54:36,849 --> 00:54:39,089
Service. Table 52, please.
1020
00:54:39,089 --> 00:54:40,369
ALL: Yes, Chef!
CHEF CHUCKLES
1021
00:54:42,129 --> 00:54:43,169
Great job.
1022
00:54:43,169 --> 00:54:45,409
Thank you so much for letting me
do that.
1023
00:54:45,409 --> 00:54:47,369
That was amazing. I loved it.
CHEF CHUCKLES
1024
00:54:50,689 --> 00:54:52,809
Your last two cod.
Make them good, OK? Yes, Chef.
1025
00:54:52,809 --> 00:54:53,809
Thank you.
1026
00:54:55,249 --> 00:54:57,529
I didn't know if I'd enjoy
the pressure
1027
00:54:57,529 --> 00:54:59,289
but I surprised myself that
1028
00:54:59,289 --> 00:55:03,369
I've sort of remained
vaguely calm and collected.
1029
00:55:03,369 --> 00:55:05,289
Louise, she did really well.
1030
00:55:05,289 --> 00:55:07,809
Throughout service, the plating got
better and better and better.
1031
00:55:09,849 --> 00:55:11,649
You're happy with it? I'm thrilled!
1032
00:55:11,649 --> 00:55:14,049
OK, let's send it. Service, please.
1033
00:55:14,049 --> 00:55:15,169
I'm done!
1034
00:55:16,329 --> 00:55:18,209
I'm like, choking, tearing up.
1035
00:55:18,209 --> 00:55:20,009
I'm really sad it's over.
1036
00:55:20,009 --> 00:55:21,609
It's a happy tear.
LOUISE CHUCKLES
1037
00:55:21,609 --> 00:55:22,609
Sorry.
1038
00:55:23,849 --> 00:55:26,649
ABI: I can't believe it's my last
two plates. It's gone so quickly.
1039
00:55:26,649 --> 00:55:29,169
But, yeah, I've been
absolutely chaotic.
1040
00:55:29,169 --> 00:55:32,169
I think I've improved
as time's gone on.
1041
00:55:34,009 --> 00:55:35,489
Great cooking on this lamb.
1042
00:55:35,489 --> 00:55:37,609
A lot more things to think
about than I thought,
1043
00:55:37,609 --> 00:55:40,169
like communicating with people -
I didn't even think about that.
1044
00:55:41,449 --> 00:55:42,769
OK, beautiful. Really good.
1045
00:55:42,769 --> 00:55:45,529
Great presentation there.
Thank you.
1046
00:55:45,529 --> 00:55:47,409
Two lamb - table 52, please.
1047
00:55:48,649 --> 00:55:50,169
It's not easy, so, yeah...
Thank you.
1048
00:55:50,169 --> 00:55:51,809
..congratulations. Well done.
Thanks.
1049
00:55:53,889 --> 00:55:56,009
I could definitely see myself doing
this as a job,
1050
00:55:56,009 --> 00:55:57,849
but a bit more training first.
1051
00:55:59,329 --> 00:56:01,009
This is the last stretch now.
Last stretch.
1052
00:56:01,009 --> 00:56:03,009
You're doing really well.
Keep it up.
1053
00:56:03,009 --> 00:56:05,009
I've learnt so much today.
1054
00:56:05,009 --> 00:56:08,049
100% tougher than I thought
it was going to be.
1055
00:56:08,049 --> 00:56:10,009
Just the chicken on top
and you're good to go.
1056
00:56:12,129 --> 00:56:14,809
The heat from that grill's
just something else.
1057
00:56:14,809 --> 00:56:16,729
That's literally like
working in a sauna.
1058
00:56:16,729 --> 00:56:18,529
Thank you.
1059
00:56:18,529 --> 00:56:21,489
To work on live fire,
that's not an easy task.
1060
00:56:21,489 --> 00:56:23,929
That's one of the hardest dishes
to do today, so well done.
1061
00:56:23,929 --> 00:56:25,689
Thank you, Chef. Cheers, cheers.
1062
00:56:27,689 --> 00:56:30,809
Definitely ready for a lie down,
yeah. Somewhere cold!
1063
00:56:30,809 --> 00:56:31,809
TOM LAUGHS
1064
00:56:34,969 --> 00:56:36,689
Service is finally over.
1065
00:56:38,609 --> 00:56:40,049
The standard's been really high.
1066
00:56:40,049 --> 00:56:42,609
An amateur coming into a kitchen,
never been in one before -
1067
00:56:42,609 --> 00:56:44,209
so, yeah, hats off to them.
1068
00:56:46,369 --> 00:56:48,169
I'm really, really impressed.
1069
00:56:48,169 --> 00:56:50,129
What they've just achieved
is not easy.
1070
00:56:50,129 --> 00:56:52,489
What they've got to do now
is learn from the experience
1071
00:56:52,489 --> 00:56:55,329
and take that
on the journey with them.
1072
00:56:55,329 --> 00:56:57,329
I'm sad we didn't get dessert.
1073
00:56:57,329 --> 00:56:59,409
We lost Ecrin
because she wasn't well.
1074
00:56:59,409 --> 00:57:01,689
But let's hope Ecrin
is well enough to come back
1075
00:57:01,689 --> 00:57:04,489
to the competition later on.
1076
00:57:04,489 --> 00:57:06,289
Next up - our second group of eight,
1077
00:57:06,289 --> 00:57:08,569
and they're going to have to fight
it out for the right to cook
1078
00:57:08,569 --> 00:57:11,209
in a professional
kitchen themselves.
1079
00:57:19,809 --> 00:57:23,969
Next time - the second
group of eight are back...
1080
00:57:23,969 --> 00:57:25,969
I'm, like, going, "Urgh."
..to battle it out...
1081
00:57:27,249 --> 00:57:29,809
What are you doing?
Come on, come on!
1082
00:57:29,809 --> 00:57:31,009
Played your cards really well.
1083
00:57:31,009 --> 00:57:32,929
I think it's very, very good indeed.
1084
00:57:32,929 --> 00:57:37,089
..for the chance to work
in their first professional kitchen.
1085
00:57:37,089 --> 00:57:39,649
Need to push now and be focused, OK?