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00:01It's the last professional MasterChef quarterfinal.
00:05These four talented chefs stood out in their heats.
00:12Tonight, they will face two challenges designed to test them even further.
00:19I do feel the state is high, but on the other side, as a chef, I think we all love
00:23a challenge.
00:24This competition is very meaningful. It's about enjoying the ride and getting to know more about myself and getting out
00:31of my comfort zone.
00:32All these years of hard work, sacrifice, dedication, late nights, early mornings, it's paid off in some respects.
00:38The competition has been intense. Total whirlwinds of emotions.
00:43Now that I'm in, I'm fully, fully in. I want to keep on going.
00:49First, they will have to devise a dish from scratch.
00:53I'm happy.
00:54Using an unexpected ingredient.
00:56Four different varieties of mince for our chefs to use their culinary imagination.
01:02Before cooking for three of the industry's toughest critics.
01:07I could eat this all day long. It's gorgeous.
01:10Only the very best. It's perfect.
01:12Will make it through to knockout week.
01:14We don't want average. We don't want safe. We want our chefs to strive for perfection.
01:38Our chefs, welcome back into the MasterChef kitchen, and welcome to your quarterfinals.
01:45We're about to face the infamous MasterChef invention test.
01:50We want you to really challenge your imagination when thinking on your feet.
01:56Underneath that box is the key ingredient that has to be at the forefront of your dish.
02:02Remove the box and reveal your ingredient.
02:10Mince.
02:13You have lamb, chicken, beef and pork.
02:17This ingredient has to be the main focus point of your dish.
02:23To help you create your dish, we are opening up the MasterChef larder.
02:33You will have 10 minutes to choose your ingredients and 70 minutes to cook and serve.
02:41To create their mince dish, the chefs can choose from an array of ingredients,
02:46including citrus fruits, seasonal vegetables, prawns, cured meats and a range of herbs and spices.
02:54Four different varieties of mince for our chefs to use their culinary imagination.
02:59Shepherd's pie, cottage pie, lasagna, koftas, even a gourmet burger.
03:04Yeah. I tried to think of every possible thing that could come up and I didn't think of mince.
03:10I wasn't expecting this for this challenge.
03:12I think I'm going to go to the Asian side, a bit nervous, as you would.
03:18Mince is a basic ingredient, but can our chefs elevate it to restaurant-quality dishes?
03:24I feel a little bit undecided as to what the full plan is with the mince,
03:27but we're definitely going to get some really nice fragrant flavours in there,
03:29ginger, lemongrass, soy sauce for seasoning, and go from there.
03:32I'm thinking of doing some homemade pasta and taking up my Mediterranean roots.
03:38Chef, 70 minutes to cook and serve your magical mince dish.
03:45Off you go.
03:52After studying drama at university,
03:55self-taught Gareth is now a private chef in Manchester,
04:00where he lives with his fiancée and two children.
04:04In his heat, Gareth wowed the judges, showing technique in a skills test.
04:10I think it was great. I think you did a great job. Well done.
04:13And a great palate with his duck signature dish.
04:17It's delicious. Thank you.
04:19Now that I've got through that first round, I feel slightly calmer,
04:24but the pressure hasn't been lifted at all. It's still all to play for.
04:29Gareth, mince, how are you feeling?
04:31I've gone in the first direction that came to my mind.
04:34And what is that?
04:35I'm cooking for the kids every day at home,
04:37and meatball night is their favourite night.
04:39I'm doing a roasted tomato and pepper beef sauce using the beef mince,
04:44and then I'm going to make some pork and beef meatballs,
04:47serve that on a bedded polenta.
04:48I like it. He's treating us like a couple of kids.
04:50Whoa. Meatball night for us, too.
04:52What's going to make this dish really sing for us?
04:54I'm really trying to build flavours,
04:56and I'm going to try to make it look like a dish worthy of your standard
04:59rather than something I would serve at home to the kids.
05:01What did your kids say when they found out you were in the quarterfinal?
05:04There was a lot of screaming. They were over the moon.
05:07Was the screaming from the wife or the kids?
05:09Both. It was hard to decipher.
05:10No, everyone was really happy, especially me.
05:15Gareth is serving us a family favourite,
05:17meatballs with a tomato sauce.
05:21Okay.
05:22He wants to layer the flavours going into his cooking
05:25to elevate this to restaurant quality.
05:29I'm just rolling my meatballs now.
05:30I want to get those fried off,
05:31really nice caramelisation on the outside.
05:34For his meatballs, he's got pork and beef,
05:36seasoned with some garnishes of herbs,
05:38onions, and shallots.
05:40We all love meatballs,
05:41but they've got to be elevated to new heights.
05:44I want to get my sauce on quickly so I can braise that down.
05:48Roasted tomato pepper sauce.
05:49He's got loads of peppers and tomatoes roasting away in the oven.
05:54Get a nice char on those, just try and intensify the flavours.
05:57Then he's going to be cooking a wet polenta for the base.
06:00Polenta can sometimes be quite bland,
06:02but it's what you add into it to make it exciting.
06:06I'm going to fold through lots of parmesan at the end.
06:08Again, packing flavour in there.
06:11Do you think there'll be just as much screaming
06:13when they find out you're cooking after a meatball?
06:15Yeah.
06:16As long as it goes down well.
06:18Let's hope so.
06:20Chefs, you've had 15 minutes.
06:24Originally from Brazil,
06:2641-year-old Caroline now lives in London,
06:29where she works as a private chef.
06:32She impressed the judges from the very start.
06:35Possibly one of the best skills tests I've watched a chef do.
06:38Thank you, Chef.
06:40And kept the momentum going in the second round.
06:45Magnificent is a word I'd use.
06:48I feel good about the invention test.
06:51You need to try to think outside the box.
06:53I just plan to come up with something
06:55that I can, you know, play with different techniques
06:58and present something nice and tasty at the end.
07:04I am using pork mince and the beef mince.
07:07Tell us, what are you doing with the mince?
07:09Frawn and pork dumplings in beef mince,
07:12infused consomme.
07:14OK, but you have a lot of other ingredients
07:15which I guess will be inside the broth.
07:17I'd like the garnishes around the dish
07:19so when I pour the consomme
07:20that they float around the broth.
07:22I have a client that I've been cooking
07:25Chinese New Year for the past three years
07:27and I really enjoy making dumplings.
07:29I think the way to fold it
07:31and the richness of flavour is very interesting.
07:34And the previous place I worked,
07:35I really enjoyed clearing consomme
07:37and infusing it.
07:38So hopefully I can get the flavours right
07:40and have a balanced and clear dish.
07:42As a private chef,
07:43you must have to think on your feet all of the time.
07:46Yes, you need to sometimes think outside the box
07:49or think how you're going to do things on the spot.
07:52Yeah, so it's a good challenge.
07:56Caroline has been inspired by dishes
07:59that she's made for Chinese New Year.
08:04Pork and prawn dumplings.
08:06When steamed, the dumpling wrapper
08:09needs to be lovely and firm.
08:11Making a consomme,
08:13which is basically taking the chicken stock as her base
08:15and the beef mince for the flavouring.
08:17I'll add a bit of egg whites to it, mix it well.
08:21That egg white, it rises to the surface
08:23and it just clarifies the stock itself.
08:27I'll infuse the consomme
08:29with lemongrass, ginger, a bit of turmeric
08:31to get those Asian influences in there.
08:34You don't want to see any bits in it.
08:36You've got to be able to see straight through it
08:38to the bottom of the bowl.
08:40There's a lot of skill to getting this right,
08:42but she's got this fabulous point of precision
08:44about every single thing she does.
08:48Well, looks like you've done that a few times before.
08:50Yeah, a few times.
08:52You have half an hour left.
08:5627-year-old Anthony lives in Worcestershire
08:59with his girlfriend
09:00and works as a sous-chef at a one Michelin-star restaurant.
09:05He had a rocky start to the competition.
09:08I've just broken the egg yolk shift.
09:10But he redeemed himself with his signature dish
09:13inspired by his Italian heritage.
09:15That's a really nice plate of food, Anthony.
09:18I do quite like to cook off the cuff a little bit.
09:21I'm a bit of a last-minute merchant, to be honest,
09:23so if I've got to freestyle something relatively quickly,
09:26that's something I should be relatively comfortable with,
09:29but obviously going into that kitchen,
09:30I have absolutely no idea what's coming.
09:36Anthony, when you lifted up that box,
09:38there was a look of fear on your face.
09:41I think that look of fear is just my new face
09:43being in this kitchen chair.
09:44So I figured I'd put myself outside of my comfort zone
09:47and cook something that's relatively new.
09:49What is that?
09:50Doing a yuk tsung with a pork mince.
09:53It's essentially just what you find
09:54on the Chinese takeaway menu.
09:55Is that the dish that you get the mince separate
09:57and then you get your lettuce leaves all crispy
09:59and you wrap it up
10:00and then you dip it in your little sauce?
10:01Yes, yeah.
10:02In there will be some chilli, ginger, garlic
10:05and a blanched cabbage leaf
10:06to be the base of the yuk tsung.
10:08Alongside that is a lemongrass and ginger sauce
10:10and some toasted sesame seeds.
10:12Oh, I like that.
10:13Hopefully you'll like this one, yeah.
10:14And where have you had this dish?
10:16At home, in front of the sofa.
10:17Wouldn't you rather have it in front of the telly?
10:19Rather in front of the sofa?
10:20Oh, did I say in front of the sofa?
10:22And I love watching the sofa on a Friday night.
10:24Sit on the telly, watch the sofa.
10:26It's my favourite shit.
10:28Marcus and I will be on the sofa waiting for our order.
10:30If you need me, I'll be on the telly.
10:35Anthony is cooking yuk tsung.
10:38Traditionally, in the Chinese restaurants,
10:40you've got lettuce leaves.
10:41Anthony's using a cabbage leaf stuffed with the pork mince.
10:45So he's got lots of great flavour going through that pork mince.
10:48He's got a stock in there.
10:49He's got herbs.
10:50He's got a few spices.
10:51Good seasoning.
10:52And he's cooking it down to get maximum flavour.
10:55We've got coconut, ginger and lemongrass sauce.
10:58We also have soy emulsion and toasted sesame.
11:03I just hope he has the seasoning going through everything.
11:06We've seen some of our chefs elevate their favourite takeaway
11:09to restaurant dishes before.
11:11So I'm excited to see what Anthony is going to do with this.
11:17Let's do it.
11:19Born in Salerno in Italy,
11:2238-year-old Giuseppe works as a head chef
11:25at a luxury restaurant hotel in London.
11:27He struggled with timing in the skills test.
11:30It's been too much of a rush.
11:32Maybe just a little bit rough around the edges.
11:35But pulled it back in the second round
11:37with an ambitious classic.
11:39It looks amazing.
11:40It tastes fantastic.
11:43I do have the skills to make anything,
11:46but the most worrying thing is when you are there,
11:49when you've got the judges in front of you,
11:51and when the timer starts to take,
11:53your brain goes blank.
11:56Mincemeat, a rich heritage in your cookery back home in Italy.
12:00You must have quite a few dishes up your sleeve.
12:02That's what I'm doing.
12:03I'm going back to my roots.
12:04And my grandma and I'm making some homemade pasta.
12:08I'm making some tortelloni emiliana.
12:10Emilia Romagna is the middle of Italy.
12:12And they make the filling with minced meat,
12:15beef with pork,
12:16a touch of lamb to give a nice taste.
12:17And I just mix through it, add some ricotta,
12:20make it the right texture.
12:21What are you going to serve it with?
12:22I will serve it very classic way with the chicken consomme.
12:25So this has been inspired by your grandma.
12:28Is this something that she used to make for you?
12:30Yes.
12:31I used to make pasta with her,
12:32literally messing up with the dough.
12:34And now I'm here trying to make the best dough
12:36I've ever did in my life.
12:37It comes from the hard chef.
12:42Giuseppe is using all four mince types on this dish.
12:45Okay.
12:46He's making tortelloni.
12:49So little pasta parcels,
12:52which he's filling with three different types of mince.
12:54He's using beef, lamb and pork.
12:58Come on.
13:00That's it.
13:01It's going to be about the balance of the three minces.
13:05This doesn't look the best, this one.
13:07Which is then going to fold over
13:08and then make them into that lovely, classic tortelloni style.
13:12Breathe.
13:14Okay, I think we look quite fine.
13:16Okay, so this one is crooked.
13:18And of course, the carrying flavour
13:19is going to be the chicken consomme that sits around it.
13:23He's going to clarify that with the chicken mince
13:26to add more flavour.
13:28I will cook the tortelloni inside the stock
13:30so they get a little bit more of an extra taste.
13:32It's simple, it's classic, it's straightforward,
13:35but there's nowhere to hide.
13:39The pressure's certainly on in the kitchen,
13:40but you can't mess up a pasta dish.
13:42None is watching.
13:43I cannot mess it up.
13:46I don't know how long it's left.
13:49I don't know if I want to know.
13:51You have ten minutes left.
13:54Yes, chef.
13:55Oui.
13:55Oui, chef.
13:59We're getting there.
14:00I want to show them that I can give flavour.
14:06I'm going to start my dumplings.
14:08I just need to make sure they are cooked.
14:19OK, these should be all right.
14:22Chefs, you have three minutes.
14:24You need to start getting your food onto your plates.
14:26Oui, chef.
14:27Oui, chef.
14:30I'm aware this isn't going to be the prettiest dish.
14:39Pretty.
14:41You're happy?
14:45Yeah, I'm happy with the yoke song.
14:46The mix itself tastes good.
14:51Quite happy with my tortelloni.
14:54Chefs, last 60 seconds.
14:56Oui.
14:57Oui, chef.
14:57Yes, chef.
15:05What can I say?
15:06I hope she will approve it, yeah?
15:09Right, chef, stop cooking.
15:10Stand back from your benches.
15:17Caroline, come up and join us.
15:21Private chef Caroline has made pork mince and prawn gyozas,
15:25served on a bed of enoki and oyster mushrooms.
15:30Finished with a beef mince, turmeric, lemongrass, galangal and ginger consomme.
15:36Wow.
15:37It's an absolute piece of art.
15:41I hope that tastes as good as it looks.
15:50Your attention to detail on the wrapping of your dumplings,
15:53your delicate touch and the way you finish them is outstanding.
15:57Your filling, the prawn, the pork.
16:00I love the little hint of chilli, hint of lemongrass, flavours just all working together.
16:05And I've been in here 10 years now and I've never seen a consomme that clear in this kitchen, ever.
16:10You've used the beef and it's delicate and it's light,
16:13but I can still taste the flavours inside that lovely dumpling.
16:17Well done, you.
16:20Caroline, your dish is beautifully finished when you pour the beef consummate over the top.
16:25Delicate, yet so strong in beef flavour.
16:28And then you have the little fresh garnish of mushrooms, a bit of chilli.
16:33The brief here was use mince.
16:35And even with ingredients that you wouldn't normally expect,
16:39you as a chef dig deep into what you know best to deliver on the day.
16:43Really enjoying this.
16:45Thanks so much, Jeff.
16:50Well done.
16:51Well done.
16:53I wasn't really expecting this feedback.
16:56I am going to eat the rest of this.
16:58Don't mind if I do.
17:00It gives me a push to carry on, to deliver the best as I can on the next challenges.
17:08Yeah, great.
17:10Anthony, come join us.
17:13Sous chef Anthony has made a Chinese-style yaksang.
17:16Pork mints, flavoured with ginger, chilli and garlic, wrapped in cabbage leaves.
17:21Brushed with gochujang glaze.
17:24Topped with soy-toasted sesame seeds.
17:26Served with soy mayonnaise.
17:28And a coconut, lemongrass and ginger sauce.
17:36It's brave, it's bold, it's rich and full of body with the pork mints.
17:41You've got the cabbage for a bit of freshness.
17:43And then soy mayonnaise, just to bring it all together.
17:46You've shown us a different side of your cookery.
17:48I think this is great.
17:50Your sauce with ginger, lemongrass and the coconut is delicious.
17:54It's a great twist on your favourite takeaway.
18:01Nice one.
18:02Well done.
18:03Nice one.
18:04Well done.
18:06Definitely felt like I was taking a risk in the spirit of trying to be inventive and innovative.
18:11I went for something that's a little bit rogue for my cooking style, personally.
18:14But I'm glad it's a risk that paid off in the end.
18:20Private chef Gareth has made pork and beef mince meatballs.
18:25With a beef mince, roasted tomato and red pepper ragout.
18:29Served on a parmesan polenta.
18:30And topped with crispy shallots and a pan grittato.
18:38Gareth, you made us meatballs.
18:42You've packed it with herbs and flavours.
18:45You've got spices running through the beef.
18:47The polenta is soft.
18:49There are great restaurants that serve this type of food.
18:53Rustic, but delicious.
18:55All I'm missing is a chunky piece of bread to finish this with.
18:58You're going to have to up the recipe at home for the kids now.
19:01I'll try my best, chef.
19:03It's really hard to present a dish like this.
19:06I think you've been very brave putting it in a bowl.
19:08Because I think that's how it should be served.
19:10The beef and pork meatballs are fabulous.
19:13There's plenty of them in the plate.
19:14The sauce is big, bold, full of body.
19:16You've got a really good ragout flavour there.
19:19And I love the little crispy bread comes on top.
19:22That's a delicious plate of food.
19:24Well done, you.
19:33Over the moon, I feel a bit emotional about it.
19:36Never thought I'd get emotional over a meatball.
19:42It wasn't the most creative.
19:44It wasn't the prettiest.
19:46But I think I put up something that was true to me.
19:49And I cooked from the heart.
19:54Head chef Giusteppe has made a tortelloni
19:57filled with beef, lamb and pork mince.
19:59And pancetta and ricotta.
20:02Served with a chicken mince velouté.
20:04Finished with basil oil and toasted pine nuts.
20:08Chicken velouté.
20:09So, I thought you were making a broth.
20:11Oui, chef.
20:11I was going to make chicken consomme.
20:13And then I decided to make chicken velouté
20:15to give it a little bit more texture to it.
20:17Good.
20:23That's proper cooking.
20:25Great Italian cuisine right here, right now.
20:28The tortelloni is beautifully made.
20:30Great thickness on the pasta.
20:31But the filling, you've got the lamb,
20:33you've got the pork, you've got the beef,
20:35all working together.
20:36And that little pancetta there,
20:38just to give it a little smoky finish.
20:40I'm so pleased you did a velouté
20:42because this was crying out
20:43for that little thickening of the broth.
20:46Wow.
20:47It's delicious.
20:50Giusteppe, this velouté,
20:52it's got a rich body and flavours of the chicken.
20:55So, in fact, you've used all four mince types.
20:57And then the pine nuts on top of it,
21:00the hint of lemon.
21:01Well done.
21:03He did say it was being cooked from the heart.
21:07Definitely.
21:08Exactly what I would expect
21:09from an Italian who's been trained by his nonna.
21:13Delightful, chef.
21:14I love the fact that I honoured my grandma
21:16the best as I could.
21:18But I had to get it right.
21:20So, proud of myself.
21:26I love the comments.
21:28It comes from my roots.
21:30They come from my heart.
21:32It comes from my family.
21:35Definitely will take these comments with me
21:37as far as I will go
21:38and for my whole life, to be fair.
21:47Fabulous four.
21:47That was a strong round.
21:50Four different types of mincemeat
21:52elevated to new heights, to new levels.
21:56What a fabulous test that was.
22:02I think everyone did really well.
22:04Well done.
22:05Boost of confidence for all of us.
22:08We know that the next round
22:10is a whole new level of fear and pressure.
22:15When the critics come to die,
22:17which of these chefs can continue this journey
22:19and hold their nerves?
22:30Chefs, this is your critics' round.
22:32One of the hardest challenges
22:34in the MasterChef kitchen.
22:36You're going to be cooking
22:38for restaurateur April Jackson
22:40and leading food critics
22:42William Sitwell
22:44and Tom Parker Bowles.
22:47They know their stuff.
22:49At the end of this,
22:50we're going to be losing one of you.
22:52You have one hour and 15 minutes
22:55to cook two courses
22:56that will keep you in this competition.
23:00Off you go, and good luck.
23:11Fellow chefs in the kitchen today
23:12are absolutely phenomenal.
23:14I saw that in the previous round.
23:16Standard of cooking was absolutely immense.
23:19But, you know, that just motivates me further
23:21to ensure that I really bring it.
23:24Anthony, have you cooked for critics before?
23:26It's a restaurant.
23:27Yeah, you know, we've had critics,
23:28but it's never a critique in my food.
23:30It's the, you know, it's the restaurant.
23:31It's the first time I'm showcasing my cooking.
23:33So to start, we've got a pearl barley risotto,
23:35serving that with a nicely roasted
23:36king oyster mushroom.
23:37And with that,
23:38it's really intense,
23:39aerated parmesan sauce.
23:40So a bit of Italian heritage
23:42in your cooking?
23:43Yes, absolutely.
23:44I love risotto.
23:45When thinking about delivering big flavour
23:47in a relatively simple element,
23:49I feel like risotto's a brilliant way to go.
23:51And then for the main course,
23:52we've got a pan-fried piece of halibut
23:54with a bernoisette hollandaise,
23:56some langoustine tails,
23:57fennel jams,
23:58Jersey Royals cooked in a dashi stock.
24:00And is anything in the two dishes
24:01that concern you?
24:02It would be an absolute nightmare
24:03if you were to split a hollandaise
24:05for a group of critics.
24:06So that's definitely one
24:07that I need to focus on.
24:10Anthony's making a pearl barley risotto.
24:12We have white wine and madera
24:14going in there.
24:15Pearl barley has a lovely texture to it,
24:17but also it needs to stay moist.
24:19It can dry out.
24:20So just like a normal risotto,
24:22you've got to keep an eye out.
24:25Anthony's main dish,
24:26halibut's got a lovely bit of fat,
24:28great for pan-frying
24:29and holds its moisture.
24:30So under the pressure of critics,
24:31it's the perfect white fish.
24:34We've got dashi glazed Jersey Royals.
24:36Anthony's cooking them in a dashi stock.
24:39It's really going to impart
24:40a really nice, rich, umami flavour.
24:42This is for the fennel jam
24:44for the main course.
24:45We blitzed up to get that jam textured to it.
24:47So it'll be a sweetness,
24:49hopefully a bit of sharpness
24:50going through it as well.
24:50We don't want this to be all sweet.
24:52Is it jamming?
24:54It's getting there.
24:55It might just need a touch more.
24:56Liquid's cooked down.
24:59He's peeled the long steams.
25:00He's putting the shells into the butter.
25:02He's going to turn into brown butter
25:03to make his hollandaise sauce.
25:06The hollandaise is not only going to have
25:08the nutty flavour of the butter,
25:10it's also going to have a little hint
25:11of the long steams as well.
25:13That hollandaise,
25:14you've got to get it right first time.
25:16Don't overheat it.
25:17You can't afford for it to split.
25:21I'm pushing quite a lot.
25:23Go hard or go home.
25:26Hopefully I just go hard
25:28and I won't go home.
25:31Giuseppe, how are you feeling?
25:33It's an honour to cook for the critics
25:35and of course for you.
25:36I'm cooking a duck breast
25:37with an earthy allotment.
25:39What's an earthy allotment?
25:40I will do some soil
25:41made with bumper nickel bread.
25:43I will dehydrate it into the dehydrator
25:45and then it's full of baby candy beetroot,
25:47baby golden beetroot,
25:48there's some celery puratory
25:49and beetroot gel,
25:51duck fat potato
25:52and port wine choux.
25:53My grandpa had this allotment
25:55down in Salerno
25:56so I want to honour.
25:59I want to try to get the critics
26:01on a journey with me in Italy.
26:05Giuseppe's got duck breasts.
26:06Render the fat down
26:07into the oven,
26:08allow it to rest
26:09before it gets cut
26:09and you don't want the blood to run out.
26:11Come on.
26:12Port sauce, classically made,
26:13with shallots, hard herbs, garlic
26:16and then obviously your port reduction
26:17so you're going to get
26:18that lovely port sweet flavour.
26:20It's cooking, fantastic.
26:22The duck fat potatoes
26:23which have been pressed
26:24and cooked in like a terrine.
26:25It's all topped.
26:27OK.
26:27And at the end of it
26:28hopefully he'll crisp it up
26:30in the pan.
26:31We've got this earthy allotment
26:32which is basically
26:33a pumpernickel, red soil,
26:35almost like a crumble
26:37that gives you the resemblance
26:38of what soil looks like.
26:39We've got roasted beetroots,
26:41we've got beetroot gel,
26:41there's going to be
26:42celeret puree for nuttiness.
26:45Carrots, carrot tops.
26:47OK, that's done.
26:48He's got a lot of work
26:49and there's a huge amount
26:49of elements.
26:55Giuseppe, you're doing dessert?
26:56Yes, chef.
26:57It will be a basil panna cotta
26:59with lemon gel
27:00and olive oil shortbread.
27:02I'm trying to take
27:04some of the best ingredients
27:05from southern Italy.
27:06The panna cotta,
27:07is that set in a mould
27:08or is it going to be
27:09just turned out
27:10so is it wobbly?
27:10I set the panna cotta
27:11in a plate
27:12to speed up
27:13a little bit the process.
27:14Hopefully I get
27:15this wobbly feeling.
27:16Well, I hope so.
27:16You're Italian.
27:17You should do.
27:17I should, chef.
27:18I cannot fade.
27:19You can't mess up
27:20a panna cotta.
27:20Yeah, yeah, yeah.
27:21All right.
27:24With the panna cotta,
27:25there's quite a few
27:25different processes
27:26to get the basil flavour.
27:28OK, great, great, great, great, great.
27:30Giuseppe's blanching
27:31the basil first
27:31and cooling it down.
27:32That's to retain the colour.
27:34Come on, baby.
27:35That's the key.
27:35If you don't do that,
27:36it'll go black.
27:37I must get it right.
27:39It's fine.
27:41And then it's going
27:42to infuse the basil
27:43into the milk
27:44for the flavour
27:44and to retain
27:45that lovely green colour.
27:46Don't be messy.
27:47Don't be messy.
27:48Even though it's set in the bowl,
27:49it's still got to be able
27:50to have that magic wobble.
27:52It's an Italian classic,
27:53so I expect it to be perfect.
27:56Giuseppe.
27:57Giuseppe.
27:58Yeah?
27:59Do you know
27:59your blast chiller's on freeze?
28:01Yes, chef, I know that.
28:02But your panna cottas are frozen.
28:04They're frozen?
28:07Did you mean to have it on freeze?
28:09Yeah, because I went
28:10and then give a blast
28:11and then transfer it to the fridge.
28:13OK, let's go.
28:13Thank you, chef.
28:14It's all right.
28:24Working as a private chef
28:25and cooking for critics
28:26is not something
28:27that happens often.
28:29I'm feeling excited.
28:30You always get the butterflies
28:32before a challenge.
28:36Caroline, how are you?
28:38It's a lot of pressure today.
28:39Tell us,
28:40what are you cooking
28:40for our critics?
28:41My starter is scallops,
28:43pan-fried,
28:44but they are going
28:44to be plated inside the shell
28:45on a bed of spinach,
28:47pickled celery
28:48and Granny Smith apples
28:50and d'Aulce per blanc.
28:51And for your second course?
28:53I'm doing guinea fowl,
28:54which I'm cooking sous-vide
28:55and I'm doing a sauce
28:57with the carcasses and legs,
28:59some madera and chicken stock
29:01and that goes with
29:02pea and wild garlic puree,
29:04asparagus
29:04and hand-of-the-wood mushrooms.
29:06Caroline,
29:07who are you sharing
29:07the success with at home?
29:09My husband
29:09is my biggest supporter.
29:11He's also a chef.
29:12Do you work together
29:13or separate?
29:13Yes, you do.
29:14Oh, that's wonderful.
29:15Kept that a secret.
29:16Yes!
29:17Mostly we do
29:18private dinners together.
29:19Who's the better chef?
29:20No, there's no better chef.
29:22I think we're both,
29:23we're both third chef.
29:27Scallop,
29:28you've got to remove
29:28that of the shell properly.
29:30The skirt's taken off,
29:31you've got to be washed,
29:32pan-fried,
29:32you've got to get
29:33your timings just right.
29:34Too long in the pan
29:35and they just go to rubber.
29:37OK.
29:38A little bit of celery,
29:39which is pickling,
29:39and we've also got a little bit
29:40of Granny Smith apple
29:41in there too.
29:43So far,
29:44so good.
29:45Dulce,
29:46burnt blanc.
29:48Burnt blanc is a butter sauce
29:49and dulce is a type of seaweed.
29:52We'll bring the saltiness,
29:54umami flavours
29:55that she wants
29:55into her dish.
29:57Ah!
29:59Never too much time.
30:00Caroline's guinea pig
30:01is taking the breast
30:02and she's put those
30:03into a CV bag
30:04and she's cooking those
30:04in the water bath.
30:06She's using all the trimmings,
30:08the legs and the thighs
30:09to make her sauce.
30:11It's not a lot of time.
30:13It will be tight.
30:14Madeira is a sweet alcohol,
30:16but it works very well
30:17with guinea fowl
30:18when used in the right balance.
30:20She's using the fat
30:22that's come off the guinea fowl
30:23to then enrich her sauce
30:25instead of butter.
30:26I want my sauce
30:27to be very rich.
30:29I think the combinations here
30:31we've had many times.
30:33Caroline's going to have
30:33to really focus
30:35on the precision.
30:38It's just going to impress
30:39our critics.
30:40Hopefully,
30:41it keeps on going well
30:42no unplanned situations.
30:48I've never knowingly cooked
30:49for critics before.
30:50I've had, you know,
30:51reviews and things
30:52in the past.
30:54But this would be
30:55a first for me.
30:56I need to get everything
30:58done perfectly,
30:59on time,
31:00follow the schedule,
31:01bring the A game.
31:03I can't mess up.
31:06Gareth,
31:06how are you?
31:07I'm trying to go
31:08as fast as I can,
31:09not trying to lose my head.
31:10What are you cooking?
31:11Main course is memory
31:13that I have of family holiday.
31:14We all piled in the car,
31:16we drove down,
31:17visiting seaside towns,
31:18and it was my first time,
31:20I remember,
31:20just being in awe
31:21of the restaurants.
31:22My first course
31:23is pan-fried halibut
31:24with saffron potatoes,
31:26courgettes,
31:26and a vermouth cream sauce,
31:28and then on the side,
31:29I'm serving some
31:30nori beer-battered mussels
31:31and scraps
31:32with vinegar powder.
31:33Mmm.
31:36Gareth is starting
31:37with a halibut dish,
31:38which reminds him
31:39of holidays
31:40with the family.
31:42Gareth's going to make
31:43a vermouth sauce,
31:44so you're going to have
31:44a sort of slightly
31:44meaty, fishy flavour.
31:46The key is getting
31:47the right volume
31:48of chicken stock
31:49and of mussel stock as well.
31:50Get a pan on.
31:51We've got some mussels
31:52which you're going to cook,
31:53making sure they're clean,
31:54the beards are removed.
31:56He's going to deep fry those.
31:58We've got some nori,
31:58so you're going to have
31:59the seaweed flavour
32:00running through the beer batter.
32:01Gives it a little extra
32:02depth umami hit.
32:04With little pots
32:04of vinegar powder
32:05that you sprinkle
32:06into the bag
32:07and shake it up yourself.
32:08And the most important thing
32:09is making sure
32:10they stay crispy
32:10when they go inside the bag.
32:12You don't want
32:12the steam of the mussel
32:13to soften up the batter.
32:15And then lots of scraps.
32:17Scraps up north
32:18is the best bit of the chippy.
32:20It's all the little
32:20crispy bits of batter
32:21that get left over.
32:22Back in my day,
32:23I used to get them for free.
32:24Yeah, I love them.
32:26Got courgettes and potatoes
32:27with saffron.
32:28Big flavour,
32:29a dominant flavour,
32:30so you have to be careful
32:31how you use it,
32:32but I still want
32:32to be able to taste it.
32:35For dessert,
32:35I'm doing a dark chocolate
32:37Delise with peanut butter mousse,
32:39whiskey gel,
32:40on very, very rare occasions
32:42when the kids
32:42have gone to bed
32:43and my partner's
32:44had an early night
32:44and all my prep is done.
32:46I like to pour myself
32:47a small whiskey.
32:48I have a secret stash
32:49of chocolate peanut butter cups
32:50and I like to just sit
32:52in silence
32:52and just appreciate
32:53the quiet.
32:54And I've tried
32:55to just capture
32:55that moment on a plate.
32:57All right.
32:57A lot of work.
32:58Yes, chef.
32:58I hope you get it all done.
32:59Me too.
33:00Thanks, guys.
33:01The chocolate Delise
33:02is a sauce-on-glaze,
33:04so it's almost like
33:04the base of an ice cream.
33:05And then you're going
33:06to pour that over
33:06the chocolate,
33:07let the chocolate melt,
33:08put it into a tray
33:09and set it into the fridge.
33:10That Delise,
33:11you have to be able
33:12to get a spoon through it
33:13like it's butter,
33:14just set and dense.
33:19Peanut butter mousse,
33:20the key is making sure
33:20that it has
33:21the great flavour of peanut.
33:23Interesting,
33:23because you've got
33:24Delise them
33:24and you've got
33:25a mousse as well.
33:26Two soft textures here
33:27working together,
33:27but the bitter chocolate flavour,
33:29their contrasting flavours
33:30should work together.
33:32Whiskey gel,
33:33you don't want to mess
33:34too much with the flavour
33:34of the whiskey.
33:35You want to get
33:36the notes of the alcohol
33:38through that.
33:38It's going to cut
33:39through the richness
33:40and the sweetness
33:40of this dessert.
33:41If you're going to say
33:42you're putting whiskey
33:43on a dessert,
33:44it should, yeah,
33:45pack a bit of a punch.
33:53Yeah, that's a punch.
33:58What I want to see
33:59is a graceful ability
34:01to turn Mother Nature's
34:02best produce
34:03into something divine.
34:05I'm hoping
34:06to get delicious food
34:07that inspires me,
34:08that teaches me something,
34:10and I walk away
34:10thinking about that meal
34:12for days,
34:13maybe months
34:13and years to come.
34:17I don't want
34:17the usual boring,
34:19fine dining.
34:21Smears and strain-shaped plates
34:23and mucking around
34:24with ingredients.
34:24I want things
34:25that taste wonderful,
34:26that reflect
34:27the personality
34:28of the chef
34:28and dishes
34:29that I will remember.
34:33Cheers, all.
34:34Cheers.
34:34Cheers.
34:38You have 15 minutes.
34:40Hey, chef.
34:40Anthony's first course
34:41is roasted
34:42king oyster mushroom
34:44with pearl barley risotto
34:45and a parmesan foam.
34:47This is very simple.
34:48Everything has to be
34:49absolutely spot on.
34:52Are you happy?
34:54I'm happy with the flavors.
34:56You seem to be in control.
34:58I seem to be, chef, yeah.
35:00Appearances can be
35:00deceiving, though.
35:02And then you've got
35:02this sort of floaty,
35:03cloudy parmesan foam.
35:05So you should get
35:06a nice hit of parmesan
35:06with every bite, really.
35:08Whenever I see a foam,
35:10I get a little bit nervous
35:11because a lot of times
35:12it doesn't deliver.
35:14Sometimes,
35:14if you take a fabulous ingredient
35:16and foam the hell out of it,
35:17all you've got left
35:18is a cloudy foam
35:19and a hint of what was parmesan.
35:22So time's up.
35:23Off you go.
35:23Appreciate it.
35:27Hiya.
35:27Good afternoon.
35:28Thank you very much.
35:30So today,
35:30I have a pearl barley risotto,
35:32an aerated parmesan sauce,
35:34and a roasted
35:34king oyster mushroom.
35:36Cheers.
35:41This sounded very boring
35:42on paper,
35:43but you know what?
35:44I think this is fantastic.
35:45Really good texture
35:46of the barley risotto.
35:47The mushroom gives that
35:47meatiness like some form
35:49of protein.
35:49It's cooked well,
35:50there's balance,
35:51there's flavour,
35:51there's depth.
35:52I think it's a really
35:53good starter.
35:54You get that strong parmesan.
35:56It adds to the flavour
35:57of the dish,
35:58and it works really well here.
35:59There's a little bit of citrus
36:00running through that risotto
36:01that is necessary
36:02to just brighten up the plate.
36:04You get this meaty richness
36:06that comes from seasoning
36:08and also the parmesan.
36:09I love the saltiness
36:10that goes through it.
36:11This is a very,
36:12very good start.
36:12I could eat this
36:13all day long.
36:14It's gorgeous.
36:16For me,
36:16it's the pearl barley risotto.
36:18That's a star.
36:19I'm rich in the reduction
36:21of Madeira white wine.
36:23To serve a dish like this,
36:24it's brave.
36:25You can't make a risotto
36:26look fancy.
36:27It just is what it is.
36:28It's so nice to see
36:29an unfussy risotto dish.
36:32Oh, my God.
36:33This is my section.
36:34It's a mess.
36:34That's what we were thinking.
36:35Yeah.
36:36That's how it works like this.
36:37What a scruff.
36:38So, Anthony,
36:39you've got 15 minutes.
36:40Yeah, we're looking
36:40in a good spot
36:41for the main course,
36:42hopefully.
36:42Keep it going.
36:43Cheers, Chef.
36:44Anthony's main course
36:45is pan-fried halibut,
36:47Longestine tails,
36:48fennel jam,
36:49dashy glazed Jersey Royals,
36:51tender stem broccoli,
36:52and a brown butter hollandaise.
36:54But you cannot overcook fish.
36:56It ruins the dish.
36:57Same with Longestine.
36:58Turning it into
36:58sort of chewy cotton wool
37:00will ruin it.
37:02I love Jersey Royals.
37:04And to glaze them
37:05with dashi,
37:05to give them that
37:06sort of extra bit
37:07of sort of umami,
37:08I think it's quite exciting.
37:09You've still got
37:10seven minutes left.
37:11How are we doing?
37:11Yeah, looking good.
37:12Thank you, Chef.
37:12So, you're going to be on time, yeah?
37:13Yes, Chef.
37:16That brown butter hollandaise,
37:17I mean,
37:18I love brown butter.
37:19I love the nuttiness.
37:21Are you enjoying this, Anthony?
37:23Do you know what?
37:23It might not look like it, Chef,
37:26but I am.
37:26You're almost there.
37:27Almost there.
37:28So close now.
37:30We all know
37:31that there is no room
37:33for a split sauce
37:33at this stage of the competition.
37:35I want to trip
37:35at the final hurdle now, Chef.
37:38Well done.
37:39Cheers, Chef.
37:39Well done.
37:43The main course
37:44is a pan-fried fillet halibut,
37:47Jersey Royals
37:48cooked in a dashi emulsion,
37:50langoustine tails,
37:51a fennel jam,
37:52a piece of tender stem
37:53finished with some lime
37:54and chilli,
37:55and then a langoustine
37:56vernoisette hollandaise.
37:59Cheers.
37:59Thank you so much.
38:03I think Anthony's fish cookery
38:05is really, really good.
38:06The langoustine
38:07is just beautifully tender,
38:09but the star
38:09is actually
38:10that brown butter hollandaise.
38:12It has all of those
38:13nutty notes that we want.
38:15It has not split.
38:16It is beautifully silky
38:17and it has great body.
38:19The potatoes,
38:20they get that real umami taste.
38:21They're very professional.
38:23plate of food.
38:23I really liked it.
38:24You've got this
38:25really clever
38:26acidic sweet jam
38:28which just elevates it a bit
38:30and I love the broccoli.
38:31I would travel a long way
38:32to eat food
38:33cooked by someone like that.
38:35It looks fantastic
38:37and it tastes delicious.
38:38This is a real understanding
38:40of the ingredients
38:40he's put on this plate.
38:42I think two delicious plates
38:43of food from Anthony.
38:45Anthony.
38:48That was so intense.
38:50Coming into this one
38:50it was a big, big,
38:51big challenge,
38:52big day,
38:53big push.
38:53I feel like I've done
38:55everything I can.
38:55I've given it
38:56absolutely everything.
39:02Giuseppe,
39:02you've got 15 minutes
39:03for your first course.
39:04Are those ducks
39:05going to be ready
39:05more importantly?
39:06Oui, chef.
39:08Giuseppe's first course
39:09is a roasted duck breast
39:10with an earthy allotment,
39:12duck fat potatoes
39:13and a port jou.
39:15I love duck breast.
39:17I want to see
39:18a crispy skin,
39:19beautifully pink,
39:20certainly not grey and dry.
39:22Try to dry it speedy
39:23by covering the J-Clob.
39:25Hopefully she's not sleeping
39:26and hopefully she's cooked right.
39:29Layers of J-Clob's
39:30to try and soak up the juices.
39:32It's not what you want to do
39:33because you'll also keep the heat
39:35and it'll keep that duck cooking.
39:38Okay, this needs to go.
39:39To fry.
39:39Okay, just stay there.
39:41Just give me a big bowl
39:42of duck fat potatoes
39:43with some sauce and the duck
39:44then I'll be happy.
39:46This looks perfect.
39:48You have three minutes.
39:50Oui, chef.
39:51The bread soil
39:52worries me a little
39:53because I feel as though
39:55it might be a step too far.
39:57So I better speed up
39:58a little bit.
39:59Giuseppe, you've got
40:00about a minute left.
40:01Yes.
40:02Moment of the truth.
40:07Let's go.
40:11So today for you
40:13I cook a duck breast
40:14with beetroot gel
40:15and an earthy allotment.
40:16We've got a celery puree,
40:18golden beetroot,
40:18candy beetroot roasted.
40:20You have some baby carrots,
40:21blackberry pickle,
40:22a wilted white garlic
40:23and portion.
40:24Thanks.
40:28There's an enormous amount
40:29of effort that's gone
40:30into producing this
40:30but my eyes are drawn
40:32to my duck
40:32which looks slightly overcooked
40:34and I'm not sure
40:34the skin is crisp enough.
40:39That port
40:40jus
40:41is absolutely amazing
40:43and his little potato
40:44is crunchy,
40:45beautifully butter
40:46on the outside.
40:47Unfortunately,
40:48the duck is overcooked,
40:49the skin isn't crispy
40:49and the bread soil
40:50is very chewy.
40:52What I'm not getting
40:53is the beauty
40:54of the earthy allotment.
40:55I mean,
40:56these tiny bits of gel
40:57and they're perfectly
40:58well made gels
40:58and the purees
40:59and the rest of it
41:00but the star of this dish
41:02should be the duck.
41:03I feel bad for Giuseppe
41:04because I don't think
41:06that this is the experience
41:07he wanted us to have.
41:10The duck,
41:11he puts the little
41:12croissant on top
41:13which has drawn
41:14all of the flavour
41:15and the blood
41:16out of the duck
41:16so it's almost dry.
41:18The potato,
41:19beautifully cooked
41:20in duck fat,
41:21we have the celeric purrier
41:22which is smooth,
41:23it's creamy
41:23but I feel that
41:24the dish is being stylised
41:26so much
41:26that we've lost
41:27the heart of it.
41:29Oh my God.
41:32Giuseppe's dessert
41:33is basil panna cotta,
41:34lemon gel
41:35and an olive oil shortbread.
41:37How are they?
41:38Did you save them on time?
41:39I save them
41:39literally right on time
41:41I think, chef.
41:41Will the panna cotta
41:42have a wobble?
41:44Is there a wobble
41:44or is that you wobbly?
41:46It's alright, chef.
41:47Will it be light
41:47and fluffy and bouncy?
41:49They need to wobble,
41:50not your hands.
41:52Basil,
41:53quite a one-note herb
41:55and can be overwhelming.
41:57Olive shortbread,
41:58I love the sound of.
41:59I want it to be crumbly,
42:01buttery
42:01and have a nice saltiness
42:03that could really balance well.
42:06The lemon gel's got to be
42:07really acidic
42:08to sort of lift up.
42:09How long do I have?
42:11You've got two minutes left.
42:13Looks pretty.
42:14Thank you very much, chef.
42:15You've got the right amount of wobble.
42:17I think so, chef.
42:19So, olive oil
42:20and then you're good to go.
42:21Okay.
42:22Okay.
42:22Let's go.
42:27This is a basil panna cotta
42:29with a lemon gel
42:30and olive oil shortbread.
42:32Hope you enjoy.
42:38It looks beautiful,
42:39but unfortunately,
42:40it's too firm.
42:41He's used too much gelatin
42:42and it's over-set.
42:44The basil's way too herbaceous.
42:46The lemon,
42:47whilst I love the concept
42:48of bringing that citrus freshness
42:50to the plate,
42:51it almost tastes like
42:51it's lemon concentrate.
42:53The shortbread,
42:54because it's crowned,
42:55you then don't get
42:56the effect of the texture comparison
42:57between the panna cotta
42:59and the biscuit.
42:59It doesn't have enough salt in.
43:01The best shortbread
43:02has a good bit of salt
43:03in it to balance.
43:04The fact that he almost
43:05froze the panna cotta,
43:07he's actually got away with that.
43:08Love the infusion
43:09of the basil thing.
43:09It's a great flavour.
43:10The olive oil shortbread,
43:12you don't get olive oil flavour
43:13from it,
43:13you just get a shortbread texture.
43:15But I do like
43:15the little drizzle
43:16of olive oil onto the dish.
43:17I think he could have done
43:18a little bit more of that.
43:18I quite like the sharpness
43:20of that lemon gel
43:21that cuts through.
43:22He could be a bit more generous
43:23with the crumb.
43:24This dessert,
43:25it's not blowing me away.
43:30Overall,
43:31I'm satisfied.
43:33Oh, gosh.
43:35Big concern about the duck.
43:37I went literally
43:38on the edge.
43:40Hopefully,
43:41it was okay.
43:51Caroline's starter
43:52is scallop
43:53with wilted spinach,
43:54pickled celery,
43:55granny smith,
43:56and a dulce beurre blanc.
44:00How long do I have now?
44:02It's about four,
44:02five minutes left,
44:03I think.
44:03Oui.
44:05You're shaking,
44:05your voice is shaking,
44:07your hands are shaking.
44:07I know.
44:08You're going to start
44:09me shaking soon?
44:10No.
44:12I love a scallop,
44:14but it's so important
44:15you don't overcook it.
44:17How are we doing?
44:18I like them to have
44:19a bit more colour
44:20on the bottom,
44:21but I think
44:22by the time
44:22they reach the table,
44:24they'll be just cooked.
44:26I like the idea
44:27of the apple
44:27bringing in some acidity
44:28and sweetness.
44:30Time just goes very fast.
44:32So you've got
44:32your dulce beurre blanc,
44:33forage,
44:34a nice bit of seaweed.
44:35Caroline has to really
44:36make this something special.
44:38You know,
44:39it's good,
44:39it's classical cooking,
44:40it has everything in place.
44:41There's got to be something else.
44:42Right,
44:43let's go.
44:43Good luck.
44:44Thank you, chef.
44:49So today you have
44:50hand-dived scallops
44:51on a bed of spinach,
44:53pickled celery,
44:54and Granny Smith apples,
44:55and a dulce beurre blanc,
44:57with a tiny hint of vanilla.
44:59Thank you so much.
45:02This looks like
45:03a beautiful dish.
45:04That scallop
45:05looks absolutely magnificent.
45:10Caroline,
45:11she can cook
45:11a scallop beautifully.
45:12You've got
45:13the seared
45:13caramelised edges,
45:15and inside,
45:16it's just
45:17the right side of cooked.
45:18It is beautiful
45:20in the middle,
45:20and it's just
45:21melt in the mouth,
45:22which is exactly
45:22what we want
45:23from a scallop.
45:23I'm not getting
45:24enough excitement
45:25from the accompaniments.
45:26The Granny Smith
45:27is chopped up
45:27in such a small amount,
45:29I'm not getting
45:30the acidity from it.
45:31The pickled celery
45:31would be amazing.
45:32You need vinegar,
45:33you need balance
45:34in a dish like this.
45:35I love the beurre blanc.
45:36I think that the dulce
45:37adds a slight salinity
45:38that is great,
45:39because I think
45:40that the dish overall
45:40needs a little bit
45:41more seasoning.
45:43I love the presentation
45:44of it.
45:44It's very precise.
45:46The flavours are precise.
45:47The season there
45:48is precise.
45:49We have the rich butter sauce,
45:50the saltiness
45:51from the dulce running
45:52through it,
45:53and then the hits
45:53of the sweet apple,
45:55sharp pickled celery.
45:56It's a joyful
45:57plate of food.
46:02Caroline's main
46:03is a guinea fowl,
46:04pea and wild garlic puree,
46:06asparagus,
46:07hen of the woods mushrooms,
46:08puffed spelt,
46:09and a madeira joug.
46:11It's good.
46:12I want that guinea fowl
46:13absolutely perfect.
46:17It's so intense.
46:19Happy with the cooking?
46:20Yes, I'm happy
46:21with the cooking.
46:22Lovely colour.
46:23Look how organised you are.
46:28How long do I have, please?
46:29Caroline,
46:30you've got a couple
46:30of minutes left.
46:31The puff spelt
46:32is obviously going to give us
46:33a bit of texture, I hope.
46:35Yeah, just finishing off now.
46:38Her sauce has to deliver
46:39in baldness
46:40because the rest
46:41of her ingredients
46:42are quite subtle.
46:44I'm interested
46:44by the madeira joug.
46:45If that's going to be
46:46over the top
46:46because it's going to be
46:47too overwhelming.
46:48Right, off you go,
46:49and good luck.
46:54I have cooked guinea fowl,
46:57pea and wild garlic puree,
46:59English asparagus,
47:00and hen of the wood mushrooms.
47:01The sauce has been enriched
47:03with sage bernosette.
47:06Enjoy.
47:09I think it's really pretty.
47:13Guinea fowl,
47:14you get that wonderful succulence.
47:15She's browned the skin,
47:16and everything all brought together
47:18by this magnificent jus.
47:21It's simple,
47:22it's pure,
47:22it's seasonal,
47:23it's just really elegant cooking.
47:25Everything's cooked to perfection.
47:27The guinea fowl is absolutely on.
47:28The puff rice gives it
47:29that little bit of crunch
47:30that you need.
47:31In the hen of the woods,
47:32there's a bit of crunch there,
47:33but she also shows
47:34this acute talent for sauce.
47:36And actually,
47:36this is ballsy,
47:37bombastic, and loud.
47:39Those asparagus spears
47:40are just beautiful.
47:41They have a bite to them,
47:42still have texture.
47:44I love this delicious sauce.
47:46It glistens on the plate,
47:47and immediately you know
47:48that she knows what she's doing.
47:50Love the presentation,
47:51loving the flavours.
47:53She's got the guinea fowl just right.
47:55She's managed to keep it moist,
47:56and the sauce has got
47:57really good flavour.
47:58It's clean,
47:59and it's got a good body,
48:00it's got a good balance.
48:01Asparagus, nicely cooked.
48:02The hen of the woods
48:03is nicely cooked.
48:04It's a solid plate of food
48:05that shows great execution.
48:10Out of all of the challenges so far,
48:13I think for me it was the hardest.
48:15I have done my best.
48:17Now I can only hope
48:18it tasted well altogether.
48:21So I just need to wait now
48:23to hear.
48:26Gareth's starter is halibut,
48:28saffron potatoes,
48:29and courgettes
48:30with capers
48:31and a vermouth cream sauce.
48:32A halibut's an expensive fish,
48:34you don't want to muck it up,
48:35and you've got to get it
48:36exactly right.
48:36You overcook halibut.
48:38It's a deeply disappointing thing, too.
48:40I love the fact that he has
48:42this bag of nori,
48:44beer-battered mussels.
48:46Vinegar powder,
48:47it's a nice little addition
48:48to the plate
48:49if executed correctly.
48:53Shake your hands.
48:54Yes, chef.
48:55Are there other critics
48:56making that happen?
48:56I think it's a good combination
48:58of everything.
49:00There's real room for flavour
49:02in that vermouth cream sauce.
49:04I want to taste the vermouth.
49:05I don't want it to be
49:06sort of cream sauce
49:07with a little drop.
49:09I want to know
49:09what I'm eating.
49:11You've got to admire
49:12Garris' ambition.
49:14He is trying to cook
49:15two courses
49:16that in a great restaurant
49:17involve an entire brigade.
49:20Finishing touches,
49:22and then we're ready to go.
49:24Are you ready?
49:25I'm ready.
49:26Let's do it, then.
49:30So you have
49:31pan-fried halibut
49:33with saffron potatoes
49:34and courgette,
49:35vermouth cream sauce,
49:36and in the bag
49:37you've got some
49:38nori and beer-batter
49:39mussels, scraps,
49:40and vinegar powder.
49:46Garris has plated up
49:47something that is
49:47super inviting
49:48with a little bit of fun
49:50with these beer-battered
49:51mussels on the side.
49:51I cannot wait
49:53to get stuck in.
49:58One of the things
49:58you hope for
49:59is to come into this room
50:01and have something new,
50:03and that's what you get
50:04with these beer-battered
50:05mussels,
50:06which are just such fun
50:07and have this lovely texture.
50:09When you talk about nostalgia,
50:10that malt vinegar
50:11on the bits,
50:12and for me,
50:13the mussels are great,
50:14but the scraps at the bottom,
50:15it's absolutely knockout.
50:17The fish is delicious.
50:18It is absolutely perfect
50:20and just flakes away.
50:21The way he has treated
50:22those potatoes and courgettes,
50:24it's delivered in colour,
50:25it's delivered in texture,
50:26and it provides a great base
50:27for this beautiful piece of fish.
50:29Just perfect.
50:30What really takes this
50:31to a new level
50:32is this vermouth sauce.
50:34It's slightly bitter,
50:35but then it's got
50:35a creaminess to it.
50:37It's a hell of a base,
50:38and it just unites everything.
50:40Gareth promised quite a lot
50:41on the menu.
50:42He really delivered.
50:43I think it's terrific.
50:46The sauce has got
50:46quite a big bowl flavour.
50:48The potatoes and the courgettes
50:49are beautifully cooked.
50:50Overall,
50:51it's an enjoyable plate of food.
50:52The mussels are well cooked.
50:53The scraps bit,
50:54those are nice and crispy.
50:56Texture crunching through this dish.
51:00What have you got left to do?
51:01I still need to cut the delice.
51:0315 minutes.
51:03Yes, chef.
51:05Gareth's dessert
51:06is a chocolate delice,
51:07peanut mousse,
51:08whiskey gel,
51:09yoghurt,
51:10peanut brittle,
51:10and raspberries.
51:11Working with chocolate
51:12can be a challenge
51:13for any chef.
51:14We want something
51:14that's beautifully set.
51:19I like the contrast
51:21of the delice
51:21and the mousse,
51:22so two different forms
51:23of texture.
51:24I hope that tastes
51:26as good as it looks, Gareth.
51:27So do I, chef.
51:31I love bringing alcohol
51:32into dessert.
51:34As long as we taste
51:35the whiskey,
51:36I don't want it just
51:37to be there
51:37to be, like, decorative.
51:40Right, Gareth,
51:40you've got a couple
51:41of minutes left.
51:43Quite a lot to get on still.
51:44I need to...
51:45OK, let's get a move on.
51:46...motor, yeah.
51:48The brittle,
51:49that gives it crunch,
51:50the raspberries gives it acidity.
51:52I hope it tastes
51:52as good as it sounds.
51:57For dessert,
51:58you have dark chocolate delice
51:59with peanut butter mousse,
52:00a whiskey gel,
52:01yogurt, raspberries,
52:02and sorrel
52:03with a peanut bristle
52:04over the top.
52:05Enjoy.
52:11I really love
52:12a bit of chocolate,
52:13so that, to me,
52:13is really delicious.
52:14The whipped yogurt,
52:15I really like.
52:16There's a freshness to it,
52:17and there's nothing wrong
52:18with that peanut mousse.
52:20The brittle is providing
52:22a lovely texture.
52:23It does have
52:23that caramelisation,
52:24but the whiskey gel
52:26is the most overpowering element
52:27to this entire dessert.
52:29I think if you take
52:30the whiskey gel
52:31off of the plate,
52:31it's a little bit easier
52:33to eat,
52:33because when you get
52:34that hit of alcohol,
52:35you're almost not sure
52:36where else to go.
52:37I love the idea.
52:38It read really well,
52:39all the things we love,
52:40chocolate and peanut,
52:41the yoghurt,
52:42the raspberry.
52:42It sounded great.
52:43I agree, that whiskey,
52:44it just didn't work.
52:48Wow.
52:49I don't think I've ever
52:49tasted anything that strong.
52:51You've got the peanut cream,
52:52which is delicious.
52:53You've got the Delisse,
52:53which has also got a lovely
52:54bitter note with the chocolate,
52:55not too sweet.
52:57Gareth wants to make sure
52:57he could taste the whiskey.
52:59It is there,
52:59but my goodness,
53:00it's got a punch.
53:03I think it went okay.
53:07It wasn't a disaster.
53:09I hadn't run out of time.
53:09I hadn't got elements
53:10not on the plate.
53:11I really put everything into it
53:13and pushed as hard as I could.
53:16I don't think I could
53:17have done much more.
53:19That was it,
53:20our last quarterfinal.
53:22Four very strong chefs.
53:23Wasn't without error
53:24here and there,
53:25but that's expected
53:26under the pressure.
53:27Sadly,
53:28we have to lose one today.
53:31I think there's one chef here
53:32that really did stand out
53:33in this kitchen today,
53:34and that was Anthony.
53:35That pearl barley risotto
53:36is the best one
53:38I've had in this kitchen.
53:39And his halibut main course
53:41nailed it on every part.
53:43The holidays was fabulous.
53:44Our critics really impressed
53:46with him,
53:47and he deserves a place
53:48in our knockout week.
53:49That leaves us Giuseppe,
53:51Caroline,
53:51and Gareth to discuss.
53:53All three of these chefs
53:54have shown us great potential,
53:56but we have to lose one of them.
53:59Caroline's two dishes
53:59were beautifully executed.
54:01There was precision
54:02in the cookery.
54:03I did enjoy the flavors
54:05of the scallop.
54:06However,
54:07the critics,
54:07I think,
54:08were a bit underwhelmed
54:08with Caroline's starter.
54:10The main course,
54:11the guinea fowl,
54:12everything was cooked very well.
54:14The Madeira sauce
54:15was wonderful.
54:16I liked the guinea fowl as well.
54:17I thought the flavors
54:18were clean.
54:19It was good,
54:20strong cookery.
54:20I think Gareth
54:21certainly pushed hard today.
54:23I thoroughly enjoyed
54:24the main course.
54:25I thought the halibut
54:26was cooked wonderfully
54:27with the unforgettable
54:28mussel scraps on the side.
54:30But that dessert
54:31with the whiskey gel,
54:33it's too strong.
54:34The delish was beautifully made.
54:36It's soft,
54:36it's bitter in its flavor,
54:37not too sweet.
54:38Then when you got to that gel,
54:40I was not expecting that.
54:42But everything around it
54:43was done really well.
54:45Giuseppe was very busy today.
54:46He had a lot to do.
54:47When it comes to the duck cookery,
54:49he put it in a cloth
54:50to dry the duck out,
54:51which drew all of the flavor
54:54out of it.
54:54So much work went into this.
54:56The garnish inspired
54:57by an allotment.
54:58However,
54:59just not enough on the plate.
55:01And then the panna cotta.
55:03We got the lemon,
55:04we got the basil,
55:04olive oil wasn't really there,
55:06and textually not enough
55:07for that crumb.
55:08It was a lot of pressure today.
55:10I really want to go
55:11through this challenge
55:13and be knockout weak.
55:16If I was to go home,
55:18I would feel very sad.
55:20I still have a lot to show,
55:21a lot to contribute.
55:23I'd be devastated
55:24to leave the competition.
55:26But the dishes
55:27that I've put up so far,
55:28I'm proud of.
55:29I'm proud of getting this far
55:31in the competition
55:31and feel like I've grown
55:33massively as a chef.
55:44Chefs,
55:45two tough challenges
55:46and you delivered
55:47on both occasions.
55:49However,
55:50we have to lose
55:52one of you.
55:54The chef leaving
55:55the competition
55:57is...
56:07Giuseppe.
56:10Giuseppe,
56:10thank you so much.
56:12It's been a great journey.
56:14Please keep it up.
56:15Thank you, Giuseppe.
56:16Take care.
56:18I was in set leaving.
56:20It's been such a fantastic,
56:22different experience.
56:23I'm proud of myself
56:24because I did go out
56:25my comfort zone.
56:26If I would have gone
56:27a little bit more
56:28in the competition,
56:29I would have been
56:29even more proud of myself.
56:31But all the three chefs
56:32were very strong.
56:33I really wish them the best.
56:38Congratulations.
56:38You three complete
56:40our knockout week.
56:41Well done, mate.
56:42Well done.
56:43Congratulations.
56:44Well done.
56:45Nice to have you.
56:46Every time I'm stepping
56:47into this kitchen,
56:48you know the nerves are there.
56:49But my confidence is growing,
56:50especially off the back of today.
56:51It's a really big boost.
56:52Hopefully I'll be able
56:53to perform
56:53to a similar level next time.
56:55It was a very tough one today.
56:57It was a lot of pressure.
56:58Now I feel much better,
57:00much eased into it,
57:02ready for the next challenge,
57:03of course.
57:05I'm going to try
57:05and just keep on going
57:06and do what I'm doing,
57:08cook from the heart.
57:09I can't wait to ring home
57:10and tell my family
57:11I'm proper buzzing.
57:12I'm over the moon.
57:18Next time,
57:20it's knockout week
57:21and the 13 best chefs
57:23from the heats return.
57:24Oh, dear.
57:25To cook off against each other
57:27for the first time.
57:29My hands are shaking.
57:31As the battle
57:32to be crowned champion
57:33continues.
57:34You're cutting it fine.
57:37It is delicious.
57:39I think it's beautifully cooked.
57:41I mean,
57:42it's unfortunate
57:42that mine is pretty raw.
57:43to be crowned champion.
57:57Bye.
57:59Bye.
58:05Bye.
58:13Bye.
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