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00:01From across the UK, 32 up-and-coming chefs are heading to the MasterChef kitchen in Birmingham.
00:13In a battle to become professional MasterChef champion.
00:20Tonight, the last four hopefuls compete to impress MasterChef judge Matt Tebert,
00:28renowned chef Monica Galletti, and culinary legend, Marcus Waring.
00:37I'm currently running on a concoction of caffeine and adrenaline.
00:40I'm geared up for it, ready to get going.
00:43Yeah, let's have it.
00:44Today, I'm quite nervous, mugglin' by.
00:48Nervous means you care, so I definitely care.
00:53I'm a very competitive person.
00:55And I always want to show that what I do is the best.
01:00I've always questioned whether I could be on MasterChef, whether I was good enough.
01:05And now that I'm here, all I can think about is winning.
01:09Who's got what it takes to set this competition alight?
01:13It's time to discover a new culinary superstar.
01:21So this is the last of the heats.
01:23Our four remaining chefs waiting to come in here and show us what they got.
01:28That's right.
01:29An exciting start to the day.
01:31We have one of our previous pilots coming back to set our skills test.
01:38Executive chef and cookbook author Matthew Ryle became a finalist in 2018 and has since opened two restaurants showcasing his
01:48classic French cookery.
01:49I do remember my skills test and it's kind of like scarred into my memory.
01:54They asked me to make a pork meat ravioli, I think.
01:58And luckily, I spent the day before making a load of raviolis.
02:02I just cracked on and it all went very, very well.
02:06The way you handled pasta, making of the raviolis is exceptional.
02:10It feels great to be coming back today and setting skill sets.
02:14Being on the other side feels very kind of full circle.
02:18The skills that I'm looking for in each dish, they're skills that I would expect chefs to be able to
02:24pull off.
02:25I'm really looking forward to it, but yeah, I'm glad I'm not doing it.
02:30Matt, welcome back.
02:31Good to see you.
02:32You've got two skills tests for our chefs.
02:35What's the first one going to be?
02:36I'd like the chefs to make an egg yolk raviolo with pea and ricotta and a cacio e pepe sauce.
02:42That's not easy.
02:44We've got the pasta rolling and then the filling, the yolk perfectly on top of that, sealing it, making sure
02:50it's thin enough.
02:51It's got to cook without overcooking the egg yolk.
02:53And then sauce making at the end.
02:54The cheese and pepper sauce, although it's two ingredients, it is a tricky sauce to get right.
02:58Matthew, 20 minutes.
03:00Go for it.
03:02First thing I'm going to do is start with the cacio e pepe sauce.
03:04As I want extra flavor in the sauce, I'm going to toast the peppercorns.
03:07So we get them in the oven for about five minutes.
03:09And then we're going to get on with the filling.
03:11Just trying to break down the peas a little bit so there's not anything that could potentially pop the pasta.
03:16We'll go in with our ricotta.
03:19Spoonful of creme fraiche.
03:22And then we'll add mint, a little bit of lemon zest, salt and pepper.
03:26Always with a filled pasta, you want a bit of a surprise.
03:28Pea filling, probably not expecting a hint of mint coming through that.
03:35Matthew, if my memory serves me right, didn't you do a skills test that was ravioli as well?
03:41Yeah, I had a pork meat ravioli with a sauce chasse.
03:46Is that one of my dishes?
03:47I think it was.
03:49A bit of a long time ago.
03:50Yeah.
03:51Filling's ready and then we can start rolling the pasta.
03:54We've given them the dough pre-made because they don't have time to make it and let it rest.
04:01Pasta making is a skill that young chefs would enjoy and embrace learning how to make pasta.
04:07Quite therapeutic.
04:08It is, it is.
04:09Matthew, what are you looking for when you're watching chefs roll pasta?
04:13Raviolo is one large ravioli, which means, you know, you're going to need a slightly thicker pasta to hold all
04:20that filling inside,
04:21especially as half of the filling is a liquid egg yolk.
04:25Cutting it into squares just so you've got like a little bit more pasta to play with.
04:29And we can cut it into a disc once it's all sealed up.
04:32And obviously the cooking of this ravioli is essential, right?
04:36Because you don't want to be splitting the pasta.
04:40Yeah, if this goes wrong in cooking, it's kind of game over.
04:43So I'm praying that the chefs make at least two.
04:48Any air inside this ravioli is going to explode it.
04:52So there's a lot of jeopardy in this.
04:54I used to work in a restaurant where we used to make something very similar to this.
04:57And they can burst very, very easily.
05:00And then you're making them in the middle of service.
05:02And that's never going to be fun.
05:03It sounds like you've had a bad experience.
05:04I did have a bad experience.
05:06Would you like to sit down?
05:07Well, your skills aren't quite up to scratch.
05:10It was a long time ago, Marcus.
05:14You just cannot rush this part of making the ravioli.
05:19Taking the time to really seal this.
05:21Because if this pops, if this leaks, it's ruined.
05:25So four minutes, I think, is enough for the pasta to get cooked
05:29and for the egg yolk to still be runny.
05:31Just a gentle simmer.
05:33So now we're on to the cacio e pepe sauce.
05:35Equal quantities parmesan pecorino.
05:38So that classic Italian sauce, cheese and pepper.
05:41What's interesting is the very first thing you did
05:44was to toast off the peppercorns.
05:47I think it enhances the flavour.
05:48It just elevates the sauce a little bit more for me.
05:52So we're going to add about half a ladle of pasta water.
05:55That pasta water, it's got all the starch
05:57and it will thicken with the addition of the cheese and the pepper.
06:01And then we're going to slowly emulsify in the pecorino
06:04and the parmesan over a low temperature.
06:06In with a little bit of butter.
06:09And it will slowly start to thicken.
06:12The thing with the sauces, they've got to make sure
06:14that when they do add the cheese, that it doesn't boil too much
06:17because what will happen is the cheese will continue to cook
06:19and literally curdle back in the pan.
06:22I've added the raviolo to the sauce
06:25and then I'm just coating the pasta with the sauce
06:27and then we're ready to plate up.
06:31It's fascinating, isn't it?
06:32Three ingredients, yet still a huge amount of complexity
06:36that goes with the making of it.
06:39And I'm just going to cover it
06:40with a little bit of grated parmesan to finish.
06:43And there you go, my liquid egg yolk raviolo
06:46with pea and ricotta and a cacio e pepe sauce.
06:49Fantastic.
06:50OK, moment of truth.
06:54Beautiful, spot on.
06:59Egg yolk is incredible.
07:01It's just warm.
07:02And, of course, the pepper sauce and the cheese.
07:06Super pasta skill.
07:07The cheese inside with the herbs, the mint.
07:11That is sensational.
07:13To make raviolo sounds simple enough,
07:16but it takes so much skill, so much care.
07:18I hope our chefs have, you know,
07:21sharpened their pasta skills and they're ready for this.
07:25Matthew, that was a proper pasta masterclass.
07:27We'll see you back here for the tasting.
07:29Cool.
07:31We've got two chefs waiting.
07:33Let's get our first chef in.
07:34Let's see how they get on.
07:36First in is 29-year-old Lana.
07:39After 10 years working her way through the ranks
07:42in fine dining kitchens,
07:45she's now sous chef at a hotel restaurant in Shrewsbury.
07:50I work in a 1700s hotel.
07:55It's quite quirky.
07:57My food, I would say, is very much classics with a twist.
08:02Comfort food, but a bit more elevated.
08:06When I was at school,
08:07I was kind of torn between chefing and going into forensics.
08:12Then I got a D in biology and essentially threw my toys out the pram and was like,
08:17nope, I'm cooking now.
08:20They say if you do something that you love,
08:22then you don't actually work a day.
08:24I know that sounds really cheesy, but, yeah, I do really enjoy being a chef.
08:28I'd like to think I have what it takes to impress the judges, but I guess we'll find out.
08:35Lana, welcome to MasterChef.
08:38Hello.
08:39This skills test was set by a past finalist, Matthew Ryle.
08:43What are you thinking?
08:44Some form of, obviously, pasta.
08:46We'd like you to make us an egg yolk raviola with pea and ricotta served with a cacio-pepper sauce.
08:52How does that sound?
08:53Other than the cacio-pepper sauce, sounds good.
08:5720 minutes.
08:58Good luck and off you go.
09:03Lana, what's the plan?
09:05So, I'm going to start off with the filling.
09:10She seemed confident.
09:12So, Lana, what's going in this mix?
09:13So far, I've got some of the ricotta, some peas, a little bit of seasoning.
09:20It's good that she's tasting.
09:23Are you familiar with making raviolis?
09:25Yes, I am.
09:27We've currently got it on the menu, raviolis on the menu.
09:30This should be a breeze for you, then.
09:32Yeah, I feel like I should have told you this now.
09:36She's dealing with the pasta well.
09:38Just needs to make sure that she doesn't go too thin with this big ravioli with the egg yolk inside.
09:43She's going to need to leave it a little bit thicker than usual.
09:46How long have you been cooking, Lana?
09:48Probably about 13, 14 years.
09:52Professionally, that is.
09:53I've been pretty much cooking since I was a kid.
09:56I'd like sat on the floor in my kitchen when mum was cooking dinner,
10:00mixing the Yorkshire pudding batter up or something, like making cakes.
10:05The pasta.
10:05It looks a little bit thin.
10:09Lana, why MasterChef?
10:11MasterChef's because I essentially wanted to try and build my confidence in myself,
10:17and I thought, how else better to do that than throw yourself in the deep end?
10:19Good on you.
10:20We'll see how that works, but so far, so good.
10:26It's dangerous making only one, especially with the pasta that thin.
10:30Interesting.
10:31Not using a piping bag.
10:32Let's see how she gets on here.
10:36We're all holding our breath right here.
10:38Right now.
10:41How's it looking, Lana?
10:43I think I'd like it to be a bit more neater, but I think once I've trimmed it up, it
10:49will be okay.
10:50Hand cut.
10:52I've not seen that before.
10:54How long are you going to be cooking that for?
10:56Maybe like three to three or four minutes.
10:59Okay, Lana, so the raviolo's in.
11:02So you're going to get a sauce together.
11:03Yeah.
11:05Lana, do you do a lot of travelling?
11:08Yeah.
11:08I backpacked Italy, basically worked my way down the boot, and then went over to Greece,
11:13where I got a job in a kitchen on a beach there for a few months.
11:17Nice.
11:17And cooking all the time?
11:20It was more kind of like tasting around Italy, which was obviously the best bit.
11:23Right.
11:26I mean, it's nice she's going for the pestle and mortar, but she could have toasted those black peppercorns
11:30to help release some of the flavour and the spice.
11:33Lana, you've got four minutes left.
11:35Yeah.
11:35Could you talk me through what's in your sauce, please?
11:38Butter, cream, peppercorns, which I've crushed up, and then some of the two cheeses.
11:45She's not used much of the cheese at all.
11:49It's all just creme fraiche and butter.
11:52How's your raviola looking?
11:53I think it's, er, I think we're ready.
11:56You haven't got one to test, have you?
11:58No.
12:00You really have to start plating now, Lana.
12:03Yeah.
12:11OK.
12:12You all done there, Lana?
12:13I think so.
12:14Just in the nick of time, well done.
12:18I'll breathe.
12:21Great.
12:22Let's go meet Lana.
12:30Hi, Lana.
12:31Hello.
12:32It was really nice watching you work.
12:33Nice and calm, and I can't wait to try it.
12:52I'll be very happy with this dish if I was served in a restaurant, but I'd be asking for some
12:57parmesan to put over the top.
12:58The filling could have done with a bit more cheese in there, but overall, the ravioli was beautifully made, and
13:05that beautiful egg yolk just oozed out.
13:07To get it to just that stage is skill.
13:11The sauce making, you have used the cheese, you have used the pepper, just not enough of the oomph to
13:16really sing out, but the ravioli is beautiful.
13:19Well done.
13:20That looked pretty close to how I did it.
13:23The sauce, it did cut through the richness of the egg yolk and the filling, and I think it worked.
13:28The pasta was cooked perfectly.
13:30Well done.
13:31Lana, I thought you smashed that skills test, quite frankly.
13:33You were calm, you were very cool, under pressure.
13:37Very much looking forward to seeing what you've got for us next.
13:40Cool.
13:40See you next round.
13:41Cheers.
13:41Thank you very much.
13:45Well done, her.
13:46Yeah.
13:46Really good.
13:46No shakes, nothing.
13:48Great.
13:50I'm really happy, but now it's over.
13:53I never want to do anything like that again.
13:59Next to face Matthew's skills test is 27-year-old Anthony.
14:04Originally from Manchester, he's now a sous chef at a Michelin-starred restaurant in Litchfield.
14:12Food was, you know, quite a big part of my childhood.
14:14I'm Italian on my father's side, and it was definitely a big influence on the way I see food today.
14:21Even in my day-to-day life, I'm pretty non-stop.
14:24Don't really see the point of undertaking the task if you're not going to give it 100%.
14:30The skills test is a bit of a nervy one.
14:32It can definitely raise a few hairs in the back of my neck, just hearing those two words, to be
14:35honest.
14:38It's sink or swim, and there's no real choice.
14:40So you've just got to deliver the best you can do, when you can do.
14:47Anthony, welcome to MasterChef.
14:49Thank you very much.
14:49Welcome to the skills test.
14:50Appreciate it.
14:51We would like you to make us an egg yolk ravioli with pea and ricotta, served with a cacio e
14:59pepper sauce.
14:59Perfect.
15:00I can give it a go.
15:01Brilliant.
15:02You have 20 minutes.
15:03Good luck.
15:04Let's see how our next chef gets on with pasta.
15:12So, Anthony, this is your filling you're making?
15:14Yeah, that's right.
15:15So far, I've got the ricotta, some of the peas, a little bit of lemon zest, a little bit of
15:19seasoning.
15:19I'll taste now and see if it needs adjusting at all.
15:23It's gone for whole peas, which is fine, but it can make it a little bit tricky, sealing the ravioli
15:29sometimes.
15:31That's it.
15:31The filling's done.
15:33On to rolling the pasta next.
15:35Anthony, how did you get into food?
15:37So, I'm slightly hesitant to tell you to go, and it's now that I'm working with pasta, but it's probably
15:41my Italian heritage that really got me into food.
15:45I was a bit of a fussy child, and then, you know, we started going to Italy relatively frequently, and
15:50that sort of broadened my horizons a little bit past sausage and beans.
15:54You can tell he's worked with pasta before.
15:57He's dealing with it really nicely.
15:59Tell me, what made you come on to MasterChef?
16:01It's obviously an incredible experience to cook competitive.
16:04It's relatively something I've never done before.
16:06This is your first competition, then?
16:08Yeah, that's right.
16:09Nothing like starting with the toughest one.
16:11Yeah, no, yeah.
16:11I probably could have eased myself into it a little bit more chest, to be honest.
16:15So, your mix is made.
16:17Your pasta's rolled out.
16:19Don't forget you've got that sauce as well.
16:21That's right.
16:23Nice piping is filling.
16:25What made you, you know, come into cooking?
16:28I actually went to university to do creative and professional writing.
16:32Okay.
16:33Ended up leaving, and then my brother was restaurant manager at a local gastro pub at the time.
16:37Oh, okay.
16:37And he said, you know, come in here, peel some onions.
16:40And I fell in love with the whole culture of the kitchen.
16:43You can see where he hasn't chopped up the peas, it's very difficult to deal with the filling.
16:49Anthony, you're halfway.
16:50You're making just the one.
16:52Yeah, just one big one, Chef.
16:54Very brave, making one ravioli.
16:57I've kicked duck egg before.
16:58Nice.
16:59Have you just broken the egg yet?
17:00Just broken the egg yet, Chef, yeah.
17:06That's going to happen with nerves.
17:08You've still got time.
17:09I think that's just where he's cut the discs slightly too small.
17:13There you go, he's gone for a bigger one now.
17:15Just needs a bit more pasta to be able to, like, to seal it nicely without squeezing the egg yolk
17:21too much.
17:24Time will start to disappear now.
17:27How are we looking, Anthony?
17:28Yeah, we're doing all right, Chef.
17:29Thank you very much.
17:31Looks like he's kept all the air out.
17:33Nice seal on that.
17:36Your ravioli is made.
17:38Ravioli is made, ready to poach.
17:40I'm just going to focus on the sauce now.
17:42The peppercorn's toasted.
17:43It's nice to see him toasting those peppercorns to help intensify the flavour.
17:48Anthony, you've got five minutes left.
17:49Five minutes, thank you so much.
17:51It's going to be close.
17:53Talk to us about how you're going to make this sauce.
17:55I'm doing an emulsion as the base.
17:57Season water, montain my butter in, get that nice and emulsified,
18:00and finish with the pecorino.
18:03You're going to have to get a bit of a move on.
18:05Yes, Chef.
18:05Before you run out of time.
18:08He's not used the pasta water.
18:10He's going to use the butter to emulsify the cheese,
18:12rather than the pasta water, which would have that natural gluten to pull the sauce together.
18:17Right, you've got two minutes.
18:18Two minutes, thank you so much.
18:20He really needs to move it.
18:22Also, if that sauce is too hot when he adds the cheese, it's all just going to sort of coagulate.
18:27You've got 90 seconds.
18:2990 seconds, thank you so much.
18:30You need some cheese in that sauce.
18:34I mean, that much water and butter, it's going to need that entire block of cheese to get the right
18:39consistency.
18:45Last couple of seconds.
18:50All right, Anthony, all done?
18:52Yes, Chef, thank you.
18:53OK.
18:54That was right up to the wire.
19:03Anthony, you got off to a really promising start,
19:05and I just think that first ravioli bursting set you back a little bit.
19:14Nice and ready.
19:15Good start.
19:21I think the filling could have added more seasoning, more flavour, break down the piece,
19:25just for more of a body.
19:27But overall, skills on show, you've got a ravioli up.
19:30The egg yolk was beautiful and soft.
19:32Very good.
19:33The sauce making, adding the water from the tart,
19:36you just weren't really thinking, because you had the water from the pasta there.
19:40Cheese and pepper, you knew exactly what the sauce was.
19:42It would have been great to see more cheese, pasta water.
19:45Shame that that wasn't used, but all in all, I think it was a good plate of food.
19:49There's obviously mistakes, and there's obviously nerves there.
19:52You could have blended up the filling, but not a bad start.
19:55You're coming back to the next round.
19:57Look forward to seeing what you've got.
19:58Thank you so much.
19:59See you later.
20:00Awesome.
20:04You could see it was a little bit deflated at the end.
20:06You'd do it differently if you had another chance, but not a bad start.
20:11Yeah.
20:12It's a lot, that was.
20:13That was the wildest 20 minutes of my life.
20:17But yeah, on the whole, it wasn't a disaster.
20:22So, Matthew, bit one skills test down.
20:24What have you got next?
20:26We're making a poached pear milfoy with a hazelnut praline cream.
20:29A few chefs struggle with pastry.
20:32Yeah.
20:32Milfoy means a thousand leaves.
20:35They've got crispy puff pastry, and they've got layers.
20:37I hope, even if they've never done it, they should be able to work their way through this
20:40one.
20:40So, Matthew, 20 minutes.
20:42Off you go.
20:44Starting off, puff pastry, that needs to cook, crisp, and cool down.
20:48So, I'm going to get that in the oven first.
20:50We're giving them puff pastry rolls.
20:51They don't have time to make it and roll it themselves.
20:53These all need to be exactly the same size.
20:55The whole point of this tower is that it's uniform.
21:00So, how many layers do you want?
21:02I think three layers is more than enough.
21:05I'm going to dust the mat and the top of the puff pastry with a little bit of icing sugar.
21:09And that will kind of caramelize in the oven and give the pastry a nice shine.
21:16It is quite a thing, pastry.
21:18It's exact.
21:19It's precise.
21:20Keeping up that skill level in pastry is something that sometimes we all forget to do.
21:24Yeah, I tend to stay out of the pastry.
21:29I'm going to bake it in the oven with a little cooling rack on the top so it doesn't puff
21:32up
21:32too much.
21:35And the hazelnuts can go in at the same time for the praline.
21:39And then we're going to start with our caramel, because that needs to cook, cool down, ready
21:44to be blended for the praline.
21:46Are you looking for quite a dark caramel?
21:48Absolutely, yeah.
21:49I think you want to take it kind of almost to the point of burning.
21:54While the caramel's cooking, I'm going to get the poached pears on for the poaching liquor.
21:58I've got some nice sauternes, sweet wine, a little bit of cinnamon, a little bit of star
22:02anise, and I'll chuck a vanilla pot in there as well.
22:06You've got the sweet wine, so you know there's a little bit of sweetness in there, but I'll
22:09still add a little bit of caster sugar.
22:11And then we're going to cut the pears down into wedges, just so they cook a little bit
22:15quicker.
22:15Matt, during the competition, you always stayed very calm, but is that how you were
22:20really feeling inside?
22:21No.
22:21I think it was just a good poker face when I was on the competition.
22:24I definitely was feeling it on the inside.
22:27So cartouche, this is more just to kind of keep all of the pears underneath the liquid
22:31and making sure that they're cooking evenly.
22:34Caramels, I wouldn't want to take it any darker than that.
22:37And we'll just put that into the freezer now to just go rock solid.
22:44Our nuts are nicely browned.
22:45I'm going to chuck them in the freezer as well to chill a little bit.
22:49Why didn't you toast the hazelnuts and put them into the caramel?
22:52Is there a reason?
22:53Yeah, I just think within this time frame, it's easier to keep them separate.
22:56Well, they could.
22:57If the chef's put the nuts into the caramel, that's fine.
22:59That's absolutely fine, yeah.
23:03The pastry's looking beautiful, I have to say.
23:06They just need to make sure the puff pastry's fully cooked.
23:08And again, nice and flat.
23:10We're going to stick that in the freezer to cool down,
23:12because hot puff pastry and cream don't mix well.
23:17You can't put this dish together unless everything's cold.
23:23We can start making the praline.
23:25So we're going to blend everything together now.
23:35And you're left with the hazelnut praline.
23:41These pears are now soft the whole way through.
23:45Again, we're going to put them in the freezer to cool down.
23:53So we'll start with the praline cream.
23:57It's a mascarpone, double cream, a little bit of vanilla, icing sugar.
24:02Whisk that to a soft peak.
24:04And then we're just going to add a couple of spoons of our hazelnut praline.
24:08I wonder if any of our chefs are going to just make a praline
24:10and just blitz it up and use it almost like it's a powder.
24:13There's a lot of interpretation here.
24:16Right, we'll start plating up.
24:19I'm just going to keep layering them up, basically.
24:23I absolutely love milfoys.
24:26When I worked in France, I couldn't pass
24:28one of those beautiful delicatessen cake shops
24:31without going in and buying one.
24:32I'm going to add more of the hazelnut praline
24:33to get a few little hits of the hazelnut.
24:37This is looking spectacular, I'll say.
24:42There you go, my poached pear milfoys
24:44with a hazelnut praline cream.
24:47That looks fantastic.
24:56I feel like I'm back in Paris again.
24:58It's not too sweet.
25:00You can taste the pear, you can taste the hazelnuts.
25:02The pastry's cooked to perfection.
25:04It's absolutely flawless.
25:06There's not just the skills of being able to poach
25:09and cook the pastry.
25:10It's also understanding the temperatures.
25:12You cannot build this dessert
25:14if everything is not set and cold.
25:17So much skill on show.
25:19Matt, you are through to the next round.
25:23Matthew, you've shown us how it should be done.
25:25Go and have a seat.
25:26Join us back here for the tasting.
25:27See you in a bit.
25:29Our last two chefs of the competition.
25:31Let's get them in and see what they make of this milfoys.
25:3832-year-old Ecuadorian-born Seb
25:41had only limited cooking experience
25:43before he moved to the UK 10 years ago.
25:47He's now sous-chef in a fine-dining restaurant in Birmingham.
25:51When I stepped for the first time in the kitchen,
25:53I didn't know what to do.
25:55I didn't know much of the language neither.
25:59That was probably one of the biggest challenges I ever had in my life.
26:02And that made me who I am today.
26:05Food for me has played a big part of my life.
26:10Watching my grandma cooking for hours with hundreds of pans, hundreds of pots,
26:16it was just really, really amazing watching her cooking.
26:20I think I can win the competition.
26:22I'm a bit of a fighter in that sense.
26:28Seb, welcome to MasterChef.
26:30How are you feeling about this?
26:32Ready to go.
26:33Okay.
26:34Seb, we would like you to make for us a poached pear milfoy,
26:37served with a hazelnut praline cream.
26:41You know what a milfoy is?
26:43I'm going to be honest, I'm not quite familiar with you.
26:46Okay.
26:47It's pastry, layers with cream, poached pears, all stacked up.
26:50About this high.
26:51Yeah.
26:52Joking.
26:54It's going to be totally down to intuition if he's never made a milfoy before.
26:5820 minutes.
26:59Over to you.
27:00Off you go.
27:02Let's see what you've got, Seb.
27:03What's your plan of attack there, Seb?
27:05I'm going to get the pears going first.
27:08He's just starting with what he's comfortable with,
27:11but he needs to attack the pastry quick.
27:13I probably shouldn't have to start with the pastry, to be honest.
27:16That might be wise.
27:17Yeah.
27:19There we go, Seb.
27:23He's shaking.
27:26If he puts the puff pastry straight on the tray without racking on top,
27:29it's going to really, really rise up in the oven.
27:34Back to those pears.
27:36Seb, while you're doing that,
27:37tell us a little bit about you.
27:39Where did you grow up?
27:40Well, I was born in South America, Ecuador.
27:44That's a good start.
27:44Sweet wine for the poached pears.
27:46Cinnamon, star anise.
27:48Perfect.
27:50So where did you start cooking?
27:51When I was 19, 20,
27:54I did start my own little business.
27:57It was like a small little cafe.
27:58We used to do South American, Latin American food.
28:01Where was this?
28:02Back in Ecuador.
28:03He needs to cut them down into smaller wedges
28:06if he's going to be able to build that milfoy.
28:08So I'm just going to poach them slowly in the liquor.
28:11They need to be fully submerged in the poaching liquid.
28:15I don't think they're going to be evenly soft the whole way through
28:17if he poaches them like that.
28:19Your pastry is in the oven.
28:21How are they looking?
28:22Are they looking delicious?
28:24We want delicious.
28:25They're looking very high.
28:28So, Seb, how are you going to make this praline?
28:31Melt the sugar.
28:32Yep.
28:33Bring it to a nice and gold sandy texture.
28:36OK.
28:37And then add the nuts in it.
28:40Perfect.
28:41Just so you know, we're coming up to halfway.
28:45Come on, Seb. Get a move on.
28:47So I'm going to mix cream with sugar.
28:50Give us an idea of the flavours of Ecuador.
28:54Well, if you go to the countryside,
28:55you can have dishes based on rice, dishes based on potatoes.
28:59And then if you go to the coast,
29:00you have more, like, fresh fish, fresh seafood.
29:04Looks good.
29:06It's coming together.
29:10What type of restaurant are you working in right now?
29:11I'm working in a fine dining restaurant.
29:13Where?
29:13In Birmingham.
29:14Birmingham.
29:14How did you end up in Birmingham, then?
29:16I have an older brother who lives here already.
29:19And he just pretty much convinced me to come here.
29:22And I started my, like, working as a chef
29:25and never went back and never left.
29:27And what does your brother do?
29:28Chef as well.
29:29Is he?
29:30Yes.
29:31Interesting choice going for the hand whisker
29:33in a 20-minute skills test.
29:35This is going to be to the wire.
29:37So, Seb, you've made yourself a praline.
29:40The caramel colour is spot on.
29:43You've got your puff pastry in the oven.
29:45Whipping the cream and vanilla for the filling.
29:49And your pears are being poached.
29:51Absolutely.
29:52That needs to get pushed out nice and flat, cooled down.
29:56Pears, they need to come out.
29:57They need to cool down as well.
29:59Seb, you're coming up to four minutes left.
30:02Oh, no.
30:03Four minutes.
30:05I just need to mix the praline with the cream.
30:09I mean, that's one way to make a hazelnut praline.
30:12I just don't think there's going to be enough flavour
30:13of the caramel or the nuts in there.
30:17I'd imagine that puff pastry's still pretty warm.
30:21Seb, you've got two minutes left.
30:25They should have gone into the freezer tray four minutes ago.
30:29Even in the freezer, they're not going to cool down in time.
30:33Seb, you've got 60 seconds.
30:38The pears have been in the freezer all of ten seconds.
30:45Those pears are a little bit warmer than you'd have liked?
30:47Yes, a little bit.
30:49You can see the pears are just sliding off
30:51where the cream's almost melting.
30:55Let's go.
30:55Let's build this thing up.
30:57I've not seen Malfoy like this before.
30:58Oh, his hands are shaking.
31:04That's it, Seb. Time up.
31:06We're knackered here.
31:07Well done.
31:07Look what you've done to him.
31:08Gee, Seb, you're killing me here.
31:12It's not a Malfoy, but hats off to him.
31:15He got there in the end.
31:21Seb, how did you find that?
31:23Hard.
31:24What we were looking for, Malfoy, is layers of puff pastry, cream, poached fruit.
31:30But you've got some food on the plate, and I'm looking forward to trying it.
31:39The puff pastry is cooked.
31:42The pears, they're a little bit too firm.
31:45If you'd just blitzed up that praline and folded that through the cream,
31:49you would have got a bit more of that nutty caramel flavour into the cream.
31:53Good caramel, but I'm really shocked that you put hot pears on top of whipped cream.
31:59The cream is there, but it needs more sweetness.
32:01You've got mascarpone sat in front of you not doing anything.
32:04That would have given you that kind of richness.
32:06It's almost like a sandwich is what we have here.
32:08You've sort of struggled through this, Seb.
32:11So I want to know what your style of food is like
32:14and a bit more confidence in your abilities in the next round.
32:18Thanks, sir.
32:24I think he just got flustered.
32:27It's all down to the next round now.
32:31When I saw that he was pastry...
32:34OK.
32:37It's done now.
32:41Last in is 39-year-old Gareth,
32:45who uses his varied experience of travelling and cooking in fine dining restaurants
32:50to offer bespoke menus as a private chef.
32:55I've got my son and my daughter.
32:57They're my absolute world, so to try and make my job work for us as a family is great,
33:02and being a private chef does that.
33:04I was raised in Carlisle, and my mum was a huge inspiration for me cooking.
33:11I never had chicken nuggets and chips.
33:14We'd be having prawn and banana curries and tagines.
33:18I really loved it.
33:19I've always cooked my whole life.
33:22I take influences from all over the world, different cuisines.
33:26I want to walk in and show the judges what I can do.
33:32Hi.
33:34Gareth, you are our last contestant entering this competition.
33:38Wow.
33:39We would like you to make for us a poached pear milfoy with a hazelnut praline cream.
33:45OK.
33:4620 minutes, over to you.
33:48Sorry, I need to take a second here, just have a think about what I'm doing.
33:51Good idea.
33:53I'm going to start getting the poaching liquor on for the pears.
33:57So I'm using the sauternes and some sugar and star anise and cinnamon through there.
34:03OK.
34:04You're going to get them really quickly done and get that puff pastry in the oven.
34:09These feel quite firm, so I might just cut them down a bit so they cook a bit quicker.
34:15Next step, I'm going to get the pastry on.
34:19Gareth, what sort of food do you cook?
34:21My main style of cooking is that I try and deliver a moment in time to people,
34:27so I think food can transport you back to a moment, you know,
34:31when it could be your grandma's kitchen or growing up or a family holiday.
34:35OK.
34:37What are you looking for?
34:38I was looking for another bit of greaseproof.
34:40I was going to cook these between two trays just to keep some pressure.
34:44There's a rack there.
34:44There's a rack behind you.
34:45You could...
34:46That's fine.
34:47I'm going to use that.
34:48Put it in.
34:50He's changed his mind.
34:52It's such a shame you didn't just put the tray on top.
34:55OK.
34:56Praline.
34:56Good.
34:57Getting on with the praline.
34:59Sir Gareth, how did you get into cooking?
35:01I started off doing supper clubs as a hobby,
35:05and then it sort of took off from there,
35:07and then I went and got some jobs in kitchens
35:10and got some experience
35:11and sort of ended up doing it that way.
35:14So I'm just going to toast off these hazelnuts,
35:17get a bit of flavour on those.
35:19It's good.
35:20You see yourself more as a self-taught chef
35:23with a bit of experience along the way.
35:25Yeah, I would definitely say that.
35:27I've got a degree in drama and film,
35:30and then after my father passed away,
35:32we took over his business, me and my sister.
35:34He had a factory in Stockport,
35:37and he sold all sorts of different things.
35:39So cooking's come late into your life, then?
35:41It has, yeah.
35:42So I feel like I'm probably a few years older
35:45than everybody else.
35:47Right, Gareth, seven minutes have gone.
35:49Pastry's in the oven.
35:50You've got your hazelnuts in a pan.
35:52The pears are being poached.
35:54Yes, chef.
35:56Cream's getting whipped.
35:57What made you come on to MasterChef?
35:59It's always been a dream of mine
36:01to see how I would sort of stand up against other chefs
36:04because I've gone a different way through the industry.
36:09So the caramel is browned off.
36:12I'm going to put the hazelnuts through it,
36:14then I can blitz it and fold it through the cream.
36:27Pears look cooked.
36:30I'm going to cut these up, give them a chance to cool down
36:32before I put them into the cream
36:34so it doesn't melt it.
36:37He knows everything needs to be cold
36:39if this Milfoy is going to have a chance of standing tall.
36:45I'm going to fold some of this mascarpone through the cream.
36:47OK.
36:47Just give it a bit more body and get it a bit richer.
36:50That's good.
36:52Right, Gareth, you've got to get that praline chopped up through your cream.
36:56I'm going to start building this thing.
36:57Yes, chef.
37:04It's going to be hard to build a really sharp Milfoy
37:07when you've got basically pillows of puff pastry.
37:11Pears, are they cold?
37:13Pears are cold, yeah.
37:15I'd like these to be a bit flatter.
37:18That is going to be in one delicate Milfoy.
37:23It's rather large.
37:25Gareth, he's got a minute to finish his dessert.
37:28I mean, it's standing.
37:30Have we got a ladder for that Milfoy?
37:32I'm sorry, chef.
37:33I would have liked to have pressed the pastries down a bit
37:36so it was a bit more compact.
37:39You done?
37:39I think so.
37:40Well done.
37:45Got there.
37:52Hi, Gareth.
37:53Hello.
37:54How did you find that?
37:55I would have done it differently, let's say, if I had another go.
37:58I think what you've done, it was great
38:01and I think you were so close getting it perfect.
38:08That's not bad.
38:10Pastries cooked.
38:11The cream's got the praline through.
38:13Your pears are soft.
38:14And I liked at the beginning when you said,
38:16actually, I'm going to take a step back, I'm going to have a think.
38:18And you know what?
38:19For that first few seconds, I think that helped you get through this.
38:24Milfoy puff pastry, you knew what to do.
38:27You talked about putting a tray on top so it was a bit more flat.
38:29But then I think you just decided just to get it in the oven
38:32and get this over and done with.
38:34But you still delivered a really decent attempt at a tough skills test.
38:39I think it was great.
38:40I really like the cream, the chopped praline through it.
38:44I like the texture.
38:44I think you did a great job.
38:46Well done.
38:47I'm sure you've got the skills as a chef to absolutely nail this.
38:51So I look forward to seeing what your food's all about.
38:54Gareth, thanks very much.
38:55See you later.
39:00Very good.
39:00Not bad at all.
39:01Good effort.
39:03I was really happy with their feedback, but your brain just sort of goes and I suddenly
39:10forgot how to do normal things.
39:14They were very tough tests and I wasn't expecting anyone to do as well as they did, quite frankly.
39:21A few points to work on, but overall that was a very, very good skills test.
39:25Matthew, how was it for you?
39:27It's been great.
39:27I've loved coming back.
39:28It was still nerve-wracking cooking it for you guys, even the second time around.
39:32Thank you so much indeed.
39:33Thanks, guys.
39:34Thanks, mate.
39:35Thanks, Mark.
39:35Well done.
39:53In this round, we want you to cook for us your signature dish.
39:58This is where you've got to cook and cement your place in this competition.
40:05You're all now cooking for a quarterfinal place.
40:07We can only take through our strongest two chefs and two of you will be leaving after this
40:13cook-off.
40:13Make sure it counts.
40:16You've got one hour and 30 minutes.
40:18Give it everything you've got.
40:20Take it away.
40:30I feel a little bit better now that I'm a bit more familiar with what I'm doing.
40:36So my signature dish is dry-aged duck breast with squash puree, elderflower pickled squash
40:43cylinder filled with the roasted duck leg.
40:47My fiancé has tried this duck dish many, many times over the past few weeks.
40:53I'm sick of ducks.
40:57What's inspired this dish?
40:59I asked my fiancé what her memories were of me, and she said my most memorable thing
41:06was the first thing I ever cooked her, which was duck with roasted squash.
41:10What does she think of you entering MasterChef?
41:13She's over the moon about it.
41:14She's always the one who tries to push me to do more.
41:17She thinks I can take over the world.
41:20Oh, really?
41:20Yeah, she's my biggest fan.
41:21She's amazing.
41:22Oh, that's nice.
41:23Hopefully, if it's good enough for your fiancé, it's going to be good enough to keep you in
41:26a competition.
41:27If it worked for her, hopefully it'll work for you.
41:29It could be the beginning of another beautiful relationship.
41:36Gareth is cooking duck, and he's cooking them on the crown.
41:38He's slowly rendering them down in a pan, getting a wonderful golden cover on them.
41:44He's serving this with a duck leg roll.
41:48So he's roasting the duck legs.
41:50He's going to shred the duck legs.
41:53Duck leg needs to be cooked long enough that he can just kind of run his knife through it,
41:57and it will just kind of fall apart.
41:58Otherwise, it might be a bit chewy.
42:00He's got squash, which he's pickling.
42:02He's got the elderflower running through there.
42:04He's sliced them really thinly.
42:07Wrap the pickled squash around that shredded duck leg.
42:11It's sort of like little sort of duck leg handalovers.
42:14And then we've got a duck sauce that's got star anise, miso, pickled bilberries.
42:20Interesting flavours, but then duck can carry big flavours.
42:27I think all the nervous has gone, and now it's just that I'm just going to jump in there
42:32and do what I do best every single day.
42:36What am I doing is pan-fryed guinea-fell breast with English peas, smoked pancetta,
42:43brought beans, and a Medeiro sauce finished with tarragon.
42:46What's inspiring it?
42:47When I was young, my mum used to cook us peas and bacon, but we hated it.
42:53And my grandma used to live just like a few metres down the road.
42:56My brother used to like grab my hand and take me to my grandma's house.
42:59So like my mum used to be like calling my grandma, like,
43:02why are they not eating my food?
43:04It's like, I don't know, ask them.
43:07So the peas and bacon used to scare you away, and now you're going to serve them to us.
43:11But this time it's going to be absolutely delicious.
43:14OK.
43:18So Seb is giving us a dish with its heart and soul in his childhood.
43:23Taking the pea and bacon elements that he had as a child, didn't particularly like.
43:28And he's elevating it.
43:30He's rendering the fat from the pancetta into a pan.
43:35He's then going to toss the peas through that.
43:37He's then going to wrap the whole thing up in a lettuce parcel.
43:41So I'm kind of imagining this kind of lovely little parcel alongside the guinea-fell.
43:48Guinea-fell breast.
43:49What he needs to be careful is when he's pan-frying it, it doesn't dry the meat out.
43:53There is hardly any fat on the guinea-fell breasts.
43:57I've only seen two breasts here, and there's three of us, so I'm not sure how big this portion of
44:02guinea-fell is going to be from Seb.
44:07Chefs, you've had 20 minutes already.
44:10Having fun yet?
44:11Yes.
44:12Now I'm actually having fun.
44:18So, Lana, you backpacked through Italy.
44:22Yes.
44:23Is there kind of influences coming in here?
44:25Yeah, because I've done quite a bit of travelling.
44:27I've been to Mexico, been to Jamaica, so I'm trying to fuse it all into one big dish of me.
44:34So, so, so, so.
44:35That sounds disgusting.
44:37One big dish of me.
44:37So, tell us about this dish.
44:39So, we've got pan-fried halibut with a nettle and wild garlic ravioli.
44:45Ravioli?
44:45Ravioli, yeah.
44:46I hear you, right.
44:47Ten stone broccoli, hen-of-the-woods mushrooms, some set puree, and then that's going to be finished with a
44:52panchera sauce.
44:53No wonder you looked quite relaxed in your skills test doing a raviolo.
44:56Yeah.
44:57And now you're doing it again.
44:58Yeah.
45:02I was very impressed with Lana in the skills test.
45:04It turns out she's doing another ravioli, so she got lucky, didn't she?
45:08In the raviolo, we've got wild garlic, we've got nettles, we've got parmesan, we've got seasoning, so some really, some
45:13fascinating flavours there.
45:14Halibut, thick white fish, you can undercook it and then you can overcook it in a very short space of
45:19time.
45:21The wow factor of this dish is, to be fair, it's definitely the sauce.
45:25It's, you could eat it as a soup, it's so good.
45:28It's full of flavour and if they pick up on lack of seasoning on this, then I'll be surprised.
45:36What concerns me about this sauce is the saltiness of the pancetta.
45:40Is it going to be too overpowering? Is it going to be too smoky?
45:43There are already some massive flavours on the plate.
45:46Is it just a little bit too much going on and they're all going to be bouncing around or working
45:50off each other?
45:54I think there was some silly mistakes in the first half.
45:58Err, the slates that I'd definitely like to put right in this round, one percent.
46:04How are you doing, Anthony?
46:05Doing all right, chef.
46:06Yeah? So what are you doing?
46:07A roasted loin of lamb, chef, served with a courgette flour, stuffing the courgette flour with a lamb sweetbread farce,
46:12and on the side we've got some elements of asparagus, confit tomatoes, seasoned goat's curd and a little polenta fritter.
46:18What is it about this dish that means so much?
46:20My Italian heritage means a lot to me and it's very much influenced my philosophy and the way I see
46:24food.
46:25So yeah, I'm just trying to represent that the best way I can.
46:31Anthony has got the lamb loin.
46:33He needs to cook that nice and pink if he wants to win any of us over.
46:40Anthony's serving it with stuffed courgette flour, he's making a chicken mousse, he's got some lamb sweetbread, which he's caramelising,
46:47cutting up and then putting into the courgette flour.
46:50If the courgette flour isn't sealed properly, it can burst.
46:54The inspiration behind this dish is in the courgette flour, that's where the Italian flavour profile really, really comes through,
47:00with the inclusion of anchovies and lemon zest and mint and parsley.
47:03They're all very reminiscent of a Tuscan style lamb preparation.
47:07Anthony's got the fried polenta, another nod to Italy and his heritage.
47:11You've got to get that polenta cut into the sort of chips, into the deep fat fryer, nice and crispy.
47:16He's bringing something to the kitchen that really excites him as a chef and I like that.
47:23Chefs, you've got five minutes left.
47:25Yes, chef.
47:26Five minutes.
47:29Certainly raised the hairs on the back of my neck a little bit.
47:32But, you know, I think we're coming together pretty nicely, to be fair.
47:38Lana, we've got under five minutes, raviolos are good.
47:41They're here, I'm just about to take them out.
47:44So, yeah.
47:45Keep it going, keep it going.
47:56You're going to have to get it on a plate.
47:57Hand your sauce in your saucepots.
47:58Chef.
47:59You're cutting it fine.
48:02Chefs, you've got 90 seconds.
48:04You need to get it on a plate now.
48:12Right, that's it.
48:13Time's up, chef.
48:13Step back.
48:16All right.
48:17How are you doing?
48:18Yeah, happy?
48:19Yeah, got it.
48:20I hope.
48:21All right.
48:21You're all right.
48:22Okay, well done.
48:23Cheers, well done.
48:23I'll do it.
48:24Cheers, guys.
48:27Dedicated to his fiancée, private chef Gareth is serving roasted duck breast,
48:33with an elderflower pickled squash cannelloni, filled with duck leg,
48:38torched fennel, squash puree and a duck sauce finished with pickled wild bilberries.
48:52Gareth I like your presentation it looks like you've put a lot of thought into it the duck for
48:58me beautiful it's golden you've rendered it down still pink love you fennel delicious love the
49:03flavor of that I love the flavor of your puree I love the idea of so pickling the squash with
49:08the elderflower and the sourness and I like the idea of making the cannelloni thing it's delicious
49:13thank you the sauce I like the bilberries in there a little bit of vinegar that gives it a nice
49:18sort
49:19of kick it's a nice place of food I'm feeling relieved and overwhelmed and never wanted a
49:28cuddle from my kids as much in my life before inspired by his childhood hatred of peas and bacon
49:37sous chef Seb's signature dish is pan fried guinea fowl breast served with smoked pancetta peas and
49:45broad beans wrapped in remain lettuce topped with chardonnay vinegar gel pea puree and finished with
49:53the madeira sauce firstly it's a very small piece of guinea fowl to have on here my guinea fowl it's
50:09actually quite dry the chardonnay vinegar gel I like the little bit that I got in there pee puree which
50:14you have a few dots on top of the the garnish I think you could have had a bigger portion
50:18of that
50:18because it's quite lovely if you can find it your guinea fowl it's completely dry your parcel the
50:26peas has run out onto a plate of the bacon hardly traceable for me I just don't think it's your
50:31day
50:31in the kitchen today so the madeira sauce is nice it is sweet it just needs less madeira I love
50:38the
50:38story about the the peas and the bacon wrapped up in the parcel it looks nice it's okay Seb it's
50:46just a
50:47touch underwhelming I was a bit of a bit surprised maybe I need to think in a different way of
50:57how to do
50:58things which is good sous chef Lana's signature dish is pan fried halibut served with a nettle and wild
51:09garlic ravioli hen of the woods mushroom tender stem broccoli toasted hazelnuts and set puree finished
51:18with a pancetta sauce the fish is slightly scorched on the top in certain areas but it is beautifully
51:31cooked in the center pancetta sauce is so salty it's just about palatable just the ravioli the the filling
51:41it's dried out a bit the pasta it's beautifully made it's about two minutes away from from being cooked
51:48the fish that's off to you it's cooked beautifully but you've got whole hazelnuts on there big pieces of
51:56tender stem broccoli it just needs more finesse fish I was pretty worried that it was going to be raw
52:06inside I think it went better than what I thought it was going to but just panicked as a note
52:14to his
52:15Italian heritage sous chef Anthony has roasted a loin of lamb and served it with a chicken mousse and
52:22sweetbread stuffed courgette flour polenta fritter confit tomatoes asparagus goat's curd and a lamb sauce
52:41that's a really nice plate of food Anthony I love that sort of Mediterranean feel about your dish with
52:46the tomatoes and the asparagus and the courgettes your lamb is lovely beautifully cooked and the
52:51little polenta fritter things great they bring texture they bring a little point of difference
52:55so I'm loving that the vegetables asparagus is nicely cooked I like the freshness of the the
53:01goat's curd tomatoes work the sauce it's nice and the flavors that work together the courgette flour I love
53:09cooked very nicely I love the fact that you've stuffed it full of the sweetbreads you've made it really gutsy
53:15and I'm I really like that to know that chefs of that caliber are having a nice time with the
53:22plate of food that you've cooked it's an incredible feeling two of these chefs will become quarter
53:29finalists that means two of them are going home we've seen some great cooking but we have to make a
53:37decision I loved Seb's nods to his mum's peas and bacon just didn't really come off the guinea fowl a
53:46little bit dry the chardonnay vinegar gel I was struggling to find that I didn't like the cooking
53:52of the guinea fowl I just don't think it was Seb stay in the kitchen today I get the inspiration
53:57of
53:57the dish but I don't think that was a great representation of the story he wanted to tell us
54:02there was a lot of elements to Gareth's dish I really liked the duck was nicely cooked it was
54:07nicely pink I think some interesting ideas that Gareth has got I like squash idea I thought the
54:12braised fennel was delicious he's a chef that's still learning there's a lot of potential in Gareth's
54:16cooking Lana thought the fish all bit slightly scorched on the top mine was soft in the center
54:23pancetta sauce she's just used too much pancetta to be fair her raviolo during the skills test was
54:29better than a raviolo in her signature dish not quite cooked enough overall Lana's dish with a
54:34few tweaks just a bit of refinement that would be a totally different dish I feel Anthony was
54:41probably for me the strongest chef of the day the meat was lovely and tender I enjoyed the polenta
54:47the way it was cooked deep-fried you've got a kind of weighty sweetbread mousse in that courgette
54:52flour which he did really well and I really enjoyed that so I thought Anthony was a good strong
54:58contender I mean I hope I've done enough I've showed off some skills but I don't know I feel
55:04like the negatives kind of more outweigh the positives there's nothing else I can do now so
55:10just hope for the best it is so tough in that kitchen so I've done enough today it's come back
55:20I'll be incredibly proud of myself so two chefs stay two chefs go he's gonna be
55:37chefs this kitchen is a tough environment but we have seen a lot of potential in this room we've seen
55:44a lot of skills we said at the start of this two of you will become quarter-finalists and we've
55:50made that decision the first chef leaving the competition is set probably just not your day in
56:02the kitchen stable thank you so much thanks thanks the second chef leaving the competition is Lana
56:17please continue keep building thank you much thank you obviously feeling a bit disappointed but not
56:26many people actually get to do this yes I didn't get very far but I did well on the skills
56:32test like a
56:36little bit of a little bit of a soft feeling but I have absolutely enjoyed this day I can say
56:41that I have
56:42picked that and keep improving
56:50Gareth Anthony congratulations you two are through to our quarter-finals well done
56:59I'm absolutely buzzing I'm so chuffed I'm absolutely over the moon it's been the toughest day of my career
57:07but yeah definitely looking forward to cracking on to the next steps
57:20next time it's the last of the quarter-finals happy yeah that's a punch and this week's most talented
57:28chefs return to face two tough challenges it's an absolute piece of art only the best will earn a
57:37place in knockout week this looks perfect I could eat this all day long it's gorgeous
58:08so
58:13you
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