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MasterChefThe Professionals Season 18 Episode 11
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FunTranscript
00:01From across the U.K., 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.
00:37Currently running on a concoction of caffeine and adrenaline.
00:40I'm geared up for it, ready to get going. Yeah, let's have it.
00:45Today, I'm quite nervous, I'm not going to lie. Nervous means you care, so I definitely care.
00:53I'm a very competitive person. 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 has got what it takes to set this competition alight?
01:13It's time to discover a new culinary superstar.
01:22So this is the last of the heats. Our four remaining chefs waiting to come in here and show us
01:27what they got.
01:28That's right. An 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
01:44and has since opened two restaurants showcasing his classic French cookery.
01:49I do run 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.
02:01And I just cracked one, and it all went very, very well.
02:06The way you handled the pasta, making of the raviolis is exceptional.
02:10It feels great to be coming back today and setting skill sets, being on the other side.
02:16It 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. Good to see you.
02:32You've got two skills tests for our chefs.
02:35What's the first one going to be?
02:37I'd like the chefs to make an egg yolk ravioli with pea and ricotta and a cacio-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,
02:49sealing it, making sure it's thin enough.
02:51It's got to cook without overcooking the egg yolk.
02:52And then sauce-making at the end, the cheese and pepper sauce, although it's two ingredients.
02:56It is a tricky sauce to get right.
02:58Matthew, 20 minutes. Go for it.
03:02First thing I'm going to do is start with the cacio-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, and then we're going to get on with the
03:10filling.
03:12Just trying to break down the peas a little bit, so there's not anything that could potentially pop the pasta.
03:16And we'll go in with our ricotta, a spoonful of creme fraiche, and then we'll add mint, a little bit
03:24of lemon zest, salt and pepper.
03:26Always with a filled pasta, you want a bit of a surprise pea filling, probably not expecting a hint of
03:31mint 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.
03:51Filling'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?
04:14Raviolo 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, and 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?
05:07No, no.
05:08Well, 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, because 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.
05:32So 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 was to toast off the peppercorns.
05:47I think it enhances the flavor.
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 and the parmesan over a low temperature.
06:07In 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 that when they do add the cheese,
06:16that it doesn't boil too much, because 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 that goes with the making of it.
06:39And I'm just going to cover it with a little bit of grated parmesan to finish.
06:43And there you go, my liquid egg yolk raviolo with pea and ricotta and a cacio e pepe sauce.
06:49Fantastic.
06:50Okay, moment of truth.
06:54Beautiful, spot on.
06:59Egg yolk is incredible.
07:01It's just warm.
07:03And of course, the pepper sauce and the cheese.
07:05Ha!
07:06Super pasta skill.
07:07The cheese inside with the herbs, the mint.
07:11That is sensational.
07:13To make raviolo sounds simple enough, but it takes so much skill, so much care.
07:18I hope our chefs have, you know, sharpened 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.
07:37First in is 29-year-old Lana.
07:40After 10 years working her way through the ranks in 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, I 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, nope, I'm
08:17cooking now.
08:20They say if you do something that you love, then you don't actually work a day.
08:24I know that sounds really cheesy, but yeah, I do really enjoy being a chef.
08:29I'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.
08:46Okay.
08:47We'd like you to make us an egg yolk ravioli with pea and ricotta served with a ketchup pepper sauce.
08:52How does that sound?
08:53Other than the ketchup pepper sauce, sounds good.
08:5720 minutes, good luck, and off you go.
09:03Lana, what's the plan?
09:05So, I'm going to start off with the filling.
09:10She seems confident.
09:11So, 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 past a while.
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.
09:47How long have you been cooking, Lana?
09:49Probably about 13, 14 years.
09:52Professionally, that is.
09:52I've been pretty much cooking since I was a kid.
09:56Like, sat on the floor in my, like, kitchen as my mum was cooking dinner.
10:00Like, mixing the Yorkshire pudding batter up or something like making cakes.
10:04The 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.
10:26Dangerous making only one, especially with the pasta that thin.
10:30Interesting.
10:31Not using a piping bag.
10:32See how she gets on here.
10:37We're all holding our breath right here.
10:38Right now.
10:39Yeah.
10:41How's it looking, Lana?
10:42I think I'd like it to be a bit more neater.
10:46But I think once I've trimmed it up, it will 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.
11:10Basically 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.
11:18And cooking all the time?
11:20It was more kind of like tasting around Italy,
11:22which was obviously the best bit.
11:23Right.
11:26I mean, it's nice she's going for the pestle and mortar,
11:28but 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,
11:42and 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 raviolo looking?
11:53I think it's, 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.
12:15Well done.
12:18Hand 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.
12:44Ooh.
12:48Ooh.
12:49Ooh.
12:52Ooh.
12:53I'd be very happy with this dish if I was served it in a restaurant,
12:56but I'd be asking for some parmesan to put over the top.
12:58The filling could have done with a bit more cheese in there.
13:01But overall, the ravioli was beautifully made,
13:04and that 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,
13:14you have used the pepper,
13:14just not enough of the oomph to really sing out.
13:17But 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
13:26and 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.
13:34You were calm.
13:35You were very cool, under pressure.
13:37Very much looking forward to seeing what you 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,
14:06he'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,
14:17and 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
14:27if 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,
14:34just hearing those two words, to be honest.
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,
14:43when 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 raviolo
14:55with pea and ricotta,
14:57served with a cacio e pepper 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,
15:17a little bit of lemon zest, a little bit of seasoning.
15:19I'll taste now and see if it needs adjusting this all.
15:23It's gone for whole peas, which is fine,
15:26but it can make it a little bit tricky
15:28sealing the raviolo sometimes.
15:31That's it.
15:31The filling's done.
15:32On to rolling the pasta next.
15:35Anthony, how did you get into food?
15:37So, I'm slightly hesitant to tell you to go
15:38just now that I'm working with pasta,
15:40but it's probably my Italian heritage
15:42that really got me into food.
15:45I was a bit of a fussy child.
15:46And then, you know, we started going to Italy
15:48relatively frequently,
15:49and that sort of broadened my horizons
15:51a 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
16:03to cook competitively, 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
16:13a 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
16:29to do creative and professional writing.
16:32OK.
16:33Ended up leaving.
16:34And then my brother was restaurant manager
16:35at a local gastro pub at the time.
16:37Oh, dear.
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.
16:46It'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 raviolo.
16:57Duck egg before.
16:58Nice.
16:59Have you just broken the egg yolk?
17:00Just broken the egg yolk, 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 disc 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,
17:18to seal it nicely without squeezing the egg yolk too 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 raviolo is made.
17:38Raviolo is made, ready to poach.
17:40Just going to focus on the sauce now.
17:42Yeah, the peppercorn's toasted.
17:43It's nice to see him toasting those peppercorns
17:45to help intensify the flavor.
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, Montemar butter,
17:59and 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, before 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,
18:14which would have that natural gluten
18:15to pull the sauce together.
18:17Right, you've got two minutes.
18:18Two minutes, thank you so much.
18:20It really needs to move it.
18:22Also, if that sauce is too hot when he adds a cheese,
18:24it'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,
18:36it's going to need that entire block of cheese
18:38to get the right consistency.
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
19:08set you back a little bit.
19:14Nice and running.
19:15Good start.
19:21I think the filling could have added more seasoning,
19:23more flavour, break down the peas,
19:25just for more of a body.
19:27But overall, skills on show,
19:29you've got a ravioli up.
19:30The egg yolk was beautiful and soft.
19:32Very good.
19:34The sauce-making,
19:35adding the water from the tap,
19:36you just weren't really thinking
19:37because you had the water from the pasta there.
19:40Cheese and pepper,
19:41you knew exactly what the sauce was.
19:42It would have been great to see more cheese.
19:45Pasta water, shame that that wasn't used,
19:47but all in all,
19:47I think it was a good plate of food.
19:49There's obviously mistakes,
19:50and there's obviously nerves there.
19:52You could have blended up the filling,
19:54but 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.
20:00Cheers, awesome.
20:04You could see it was a little bit deflated at the end.
20:06You'd do it differently if you had another chance,
20:08but not a bad start.
20:11Yeah.
20:12It's a lot, that was.
20:13I was the wildest 20 minutes of my life.
20:17But, yeah, on the whole,
20:18it wasn't a disaster.
20:20So...
20:22So, Matthew,
20:23we're one skills test down,
20:24but what have you got next?
20:26We're making a poached pear milfoy
20:27with a hazelnut praline cream.
20:29A few chefs struggle with pastry.
20:31Yeah, milfoy means 1,000 leaves.
20:35They've got crispy puff pastry,
20:36and they've got layers.
20:37I hope, even if they've never done it,
20:39they should be able to work their way through this one.
20:40So, Matthew, 20 minutes.
20:42Off you go.
20:44Starting off, puff pastry.
20:46That 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
21:07with a little bit of icing sugar,
21:09and that will kind of caramelise in the oven
21:13and give the pastry a nice shine.
21:16It is quite a thing, pastry.
21:18It's exact, it's precise.
21:20Keeping up that skill level in pastry
21:22is something that sometimes we all forget to do.
21:24Yeah.
21:25I tend to stay out of the pastry.
21:29I'm going to bake it in the oven
21:30with a little cooling rack on the top
21:32so it doesn't puff up too much.
21:35And the hazelnuts can go in at the same time
21:38for the praline.
21:39And then we're going to start with our caramel
21:42because that needs to cook, cool down,
21:44ready to 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
21:51almost to the point of burning.
21:54While the caramel's cooking,
21:55I'm going to get the poached pears on
21:57for the poaching liquor.
21:58Got some nice sauternes, sweet wine,
22:01a little bit of cinnamon, a little bit of star anise.
22:03And I'll chuck a vanilla pot in there as well.
22:06You've got the sweet wine,
22:07so, you know, there's a little bit of sweetness in there,
22:09but I'll still add a little bit of caster sugar.
22:11And then we're going to cut the pears down into wedges
22:14just so they cook a little bit quicker.
22:16Matt, during the competition,
22:17you always stayed very calm,
22:19but is that how you were really feeling inside?
22:21No.
22:21I think it was just a good poker face
22:23when I was on the competition.
22:24I definitely was feeling it on the inside.
22:27So cartouche, this is more just to kind of
22:29keep 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
22:38to just go rock solid.
22:44Nuts are nicely browned.
22:45I'm going to chuck them in the freezer as well
22:47to chill a little bit.
22:49Why didn't you toast the hazelnuts
22:51and put them into the caramel?
22:52Is there a reason?
22:53Yeah, I just think within this time frame,
22:55it's easier to keep them separate.
22:57Well, 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.
23:09And 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.
23:35You'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,
23:59a 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
24:05of 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.
24:20I'm just going to keep layering them up, basically.
24:23I absolutely love milfoys.
24:26When I worked in France,
24:27I couldn't pass one of those beautiful delicatessen cake shops
24:31without going in and buying one.
24:32I'm going to add more hazelnut praline
24:33to get a few little hits of the hazelnut.
24:37This is looking spectacular.
24:39I'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 stabbed 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.
25:59And that was probably one of the biggest challenges
26:01I 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
26:13with 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.
26:33OK.
26:34Seb, we would like you to make for us
26:35a poached pear milfoys,
26:37served with a hazelnut praline cream.
26:41You know what a milfoys is?
26:43I'm going to be honest,
26:44I'm not quite familiar with you.
26:46OK.
26:47It's pastry, layers with cream, poached pears,
26:49all stacked up.
26:50About this high.
26:51Yeah.
26:52Joking.
26:53No.
26:54It's going to be totally down to intuition
26:56if he's never made a milfoys before.
26:5820 minutes.
26:59Over to you.
27:00Off you go.
27:01Let'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.
27:09He'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,
27:15to 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
27:28without 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,
27:38tell 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?
27:52When I was 19, 20,
27:54I did start my own little business.
27:57It was 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 leaker.
28:11They need to be fully submerged in the poaching liquid.
28:14I don't think they're going to be evenly soft
28:16the whole way through if 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.
28:36Okay.
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.
28:46Get a move on.
28:47So I'm going to mix cream with sugar.
28:51Give us an idea of the flavours of Ecuador.
28:54If you go to the countryside,
28:55you can have dishes based on rice,
28:57dishes based on potatoes.
28:59And then if you go to the coast,
29:00you have more like fresh fish, fresh seafood.
29:04Looks good.
29:05Looks 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?
29:14Yeah.
29:15How 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 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 whisk.
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, four 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 of 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 where the cream's almost melting.
30:55Let's go. Let's build this thing up.
30:57I've not seen a Milfoy like this before.
30:59His 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.
31:08Jeez, Seb.
31:09You're killing me here.
31:12It's not a Milfoy, 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, Milfoy, 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.
31:40The 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.
32:18Thank you, Seb.
32:24I think you just got flustered.
32:27It's all down to the next round 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,
32:58so 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,
33:06and my mum was a huge inspiration for me cooking.
33:12Never 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.
33:21I take influences from all over the world,
33:24different cuisines.
33:26I want to walk in and show the judges what I can do.
33:33Hi.
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
33:42with a hazelnut praline cream.
33:45OK.
33:4620 minutes, over to you.
33:48Sorry, I need to take a second here,
33:50just 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
34:00and star anise and cinnamon through there.
34:03OK.
34:04We're going to get them really quickly done
34:06and get that puff pastry in the oven.
34:09These feel quite firm, so I might just cut them down a bit
34:12so they cook a bit quicker.
34:16Next 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 he didn't just put the tray on top.
34:55OK.
34:55Praline.
34:56Good.
34:57Going 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 and got some experience
35:11and sort of ended up doing it that way.
35:15So 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.
35:35He 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 than everybody else.
35:47Right, Gareth, seven minutes have gone.
35:49Patry'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.
36:15Then I can blitz it and fold it through the cream.
36:27Pears look cooked.
36:30I'm going to cut these up,
36:31give them a chance to cool down
36:32before I put them into the cream
36:35so it doesn't melt it.
36:37He knows everything needs to be cold
36:39if this Milford's 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,
36:53you'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 just like these to be a bit flatter.
37:19That is going to be one delicate Milfoy.
37:23It's rather large.
37:25Gareth, you've got a minute to finish this dessert.
37:28I mean, it's standing.
37:31Have 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.
37:41Well 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.
38:10Pastry's 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.
38:30But 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 liked the cream, the chopped praline through it.
38:44I liked 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.
39:06But your brain just sort of goes
39:08and I suddenly forgot how to do normal things.
39:14They were very tough tests
39:15and I wasn't expecting anyone to do as well as they did, quite frankly.
39:21A few points to work on,
39:22but 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,
39:30even the second time round.
39:32Thank you so much indeed.
39:33Thanks, guys.
39:34Thanks, mate.
39:35Thanks, Matt.
39:35Well done.
39:53In this round,
39:54we want you to cook for us your signature dish.
39:58This is where you've got to cook
40:01and 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
40:11and two of you will be leaving after this cook-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
40:32that I'm a bit more familiar with what I'm doing.
40:35So my signature dish is dry-aged duck breast
40:39with squash puree,
40:42elderflower pickled squash cylinder
40:44filled with the roasted duck leg.
40:47My fiancé has tried this duck dish
40:50many, 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
41:03and she said my most memorable thing
41:06was the first thing I ever cooked her,
41:07which 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,
41:25it's going to be good enough to keep you in a 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.
41:39He's slowly rendering them down in a pan,
41:41getting a wonderful golden cover on them.
41:45He's serving this with a duck leg roll.
41:48So he's roasting the duck legs.
41:51He's going to shred the duck legs.
41:53Duck leg needs to be cooked long enough
41:55that 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.
41:59He's got squash, which he's pickling.
42:02He's got the elderflower running through there.
42:04He's sliced them really thinly,
42:07wrapped the pickled squash around that shredded duck leg.
42:11It's sort of like little sort of duck leg cantalones.
42:14And then we've got a duck sauce.
42:16It's got star anise, miso, pickled bilberries.
42:19Interesting flavours.
42:21But then duck can carry big flavours.
42:27I think all the nerves has gone.
42:29And now 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-fry guinea-fell breast
42:40with 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 a piece and bacon,
42:51but 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
42:58and take me to my grandma's house.
43:00So, like, my mum used to be, like, calling my grandma,
43:02like, why 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,
43:10and 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
43:19with its heart and soul in his childhood,
43:23taking the pea and bacon elements that he had as a child,
43:27didn't particularly like, and 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.
43:38He'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
43:45alongside the guinea fowl.
43:48Guinea fowl breast.
43:49What he needs to be careful is when he's pan-frying it
43:52so it doesn't dry the meat out,
43:53there is hardly any fat on the guinea fowl breasts.
43:57I've only seen two breasts here, and there's three of us,
44:00so I'm not sure how big this portion of guinea fowl
44:03is going to be from Seb.
44:07Chefs, you've had 20 minutes already.
44:10Having fun yet?
44:11Yes, now 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, cos I've done quite a bit of travelling,
44:27like, I've been to, like, Mexico, been to Jamaica,
44:29so I'm trying to fuse it all into one big dish of me.
44:34So, so, so, so.
44:35That sounds disgusting.
44:36One big dish of me.
44:38So, tell us about this dish.
44:39So, we've got pan-fried halibut
44:41with a nettle and wild garlic ravioli.
44:45Ravioli?
44:46Ravioli, yeah.
44:46I hear you, right.
44:47Ten stone broccoli, hen-of-the-woods mushrooms,
44:49some set puree,
44:50and then that's going to be finished with a pancetta sauce.
44:52No wonder you looked quite relaxed in your skills test
44:55doing a raviolo.
44:56Yeah.
44:57And now you're doing it again.
45:02I was very impressed with Lana in the skills test.
45:04Turns out she's doing another ravioli,
45:06so she got lucky, didn't she?
45:08In the raviolo, we've got wild garlic,
45:09we've got nettles, we've got parmesan,
45:11we've got seasoning,
45:12so some really, some fascinating flavours there.
45:14Halibut, thick white fish,
45:16you can undercook it and then you can overcook it
45:18in a very short space of time.
45:21The wow factor of this dish is, to be fair,
45:24it's definitely the sauce.
45:25It's... You could eat it as a soup.
45:27It's so good.
45:28It's full of flavour.
45:30If they pick up on lack of seasoning on this,
45:32then I'll be surprised.
45:36What concerns me about this sauce
45:38is the saltiness of the pancetta.
45:40Is it going to be too overpowering?
45:41Is 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
45:48and we're all going to be bouncing around
45:49or working off each other?
45:54So, there was some silly mistakes in the first round.
45:58Mistakes that I'd definitely like to put right in this round,
46:01100%.
46:04How are you doing, Anthony?
46:05Doing all right, Chef.
46:06Yeah?
46:06So, what are you doing?
46:07A roasted loin of lamb, Chef,
46:09served with a courgette flour,
46:10stuffing the courgette flour with a lamb sweetbread fast,
46:12and on the side we've got some elements of asparagus,
46:14confit tomatoes, seasoned goat's curd,
46:17and a little polenta fritter.
46:18What is it about this dish that means so much?
46:20My Italian heritage means a lot to me
46:22and it's very much influenced my philosophy
46:24and the way I see food.
46:25So, yeah, I'm just trying to represent that
46:27the best way I can.
46:32Anthony has got the lamb loin.
46:33He needs to cook that nice and pink
46:35if he wants to win any of us over.
46:40Anthony's serving it with stuffed courgette flour.
46:42While he's making a chicken mousse,
46:44he's got some lamb sweetbread,
46:45which he's caramelising, cutting up,
46:47and then putting into the courgette flour.
46:50If the courgette flour isn't sealed properly,
46:52it can burst.
46:54The inspiration behind this dish
46:56is in the courgette flour.
46:57That's where the Italian flavour profile
46:59really, really comes through,
47:00with the inclusion of anchovies and lemon zest
47:02and mint and parsley.
47:03They're all very reminiscent
47:04of a Tuscan-style lamb preparation.
47:07Anthony's got the fried polenta,
47:09another nod to Italy,
47:10and his heritage.
47:11You've got to get that polenta
47:12cut into the sort of chips,
47:14into the deep-fat fry,
47:15and nice and crispy.
47:16He's bringing something to the kitchen
47:18that really excites him as a chef,
47:20and I like that.
47:23Chefs, you've got five minutes left.
47:25Yes, chef.
47:26Five minutes.
47:29Certainly raised the hairs
47:31on the back of my neck a little bit.
47:32But, you know, I think we're coming together
47:35pretty nicely, to be fair.
47:38All right, Lana.
47:39We've got under five minutes.
47:40Raviolos are good.
47:41They're here.
47:41I'm just about to take them out.
47:44So, yeah.
47:45Keep it going.
47:46Keep it going.
47:52Keep it going.
47:56You're going to have to get it on a plate,
47:57and your sauce and 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, chefs.
48:13Step back.
48:16All right.
48:17How are you doing?
48:18Yeah, happy?
48:19Yeah, I've got it.
48:20All right?
48:21You all right?
48:22OK, well done.
48:23Cheers.
48:23Well done, TTI's team.
48:27Dedicated to his fiancée,
48:30private chef Gareth is serving roasted duck breast
48:32with an elderflower pickled squash cannelloni
48:35filled with duck leg,
48:37torched fennel,
48:39squash puree,
48:41and a duck sauce
48:42finished with pickled wild bilberries.
48:52Gareth, I like your presentation.
48:54It looks like you've put a lot of thought into it.
48:57The duck, for me,
48:58beautiful, it's golden,
48:59you've rendered it down,
49:00still pink.
49:01Love your fennel.
49:02Delicious.
49:03Love the flavour of that.
49:04Love the flavour of your puree.
49:05Love the idea of so pickling the squash
49:08with the elderflower
49:09and the sourness,
49:10and I like the idea
49:11of making the cannelloni thing.
49:12It's delicious.
49:14The sauce,
49:15I like the bilberries in there
49:17with a little bit of vinegar
49:18that gives it a nice sort of kick.
49:20It's a nice place of food.
49:23I'm feeling relieved and overwhelmed
49:26and never wanted a cuddle from my kids
49:28as much in my life before.
49:34Inspired by his childhood hatred of peas and bacon,
49:38sous-chef Seb's signature dish
49:40is pan-fried guinea fowl breast.
49:43Served with smoked pancetta,
49:44peas and broad beans
49:46wrapped in romaine lettuce.
49:48Topped with Chardonnay vinegar gel,
49:51pea puree,
49:52and finished with a Madeira sauce.
50:03Firstly, it's a very small piece of guinea fowl
50:06to have on here.
50:08My guinea fowl,
50:09it's actually quite dry.
50:10The Chardonnay vinegar gel,
50:12I like the little bit that I've got on there.
50:13Pea puree,
50:14which you have a few dots on top of the garnish.
50:16I think you could have had a bigger portion of that
50:18because it's quite lovely if you can find it.
50:21Your guinea fowl is completely dry.
50:25Your parcel,
50:26the peas has run out onto the plate,
50:28the bacon hardly traceable.
50:29For me,
50:30I just don't think it's your day in the kitchen today, Seb.
50:32The Madeira sauce is nice.
50:34It is sweet.
50:35It just needs less Madeira.
50:37I love the story about the peas and the bacon
50:41wrapped up in the parcel.
50:43It looks nice.
50:44It's okay, Seb.
50:46It's just a touch underwhelming.
50:51I was a bit surprised.
50:54Maybe I need to think in a different way
50:57of how to do things,
50:59which is good.
51:25The fish is slightly scorched on the top in certain areas,
51:30but it is beautifully cooked in the centre.
51:33Pancetta sauce is so salty.
51:35It's just about palatable.
51:38Just.
51:39The raviolo,
51:40the filling,
51:41it's dried out a bit.
51:43The pasta,
51:44it's beautifully made.
51:45It's about two minutes away from being cooked.
51:48The fish,
51:50that's off to you.
51:51It's cooked beautifully.
51:52But you've got whole hazelnuts on there,
51:55big pieces of tender stem broccoli.
51:57It just needs more finesse.
52:03Fish,
52:04I was pretty worried that it was going to be raw inside.
52:07I think it went better than what I thought it was going to,
52:10but just panicked.
52:13As an ode to his Italian heritage,
52:17sous chef Antony has roasted a loin of lamb
52:19and served it with a chicken mousse
52:21and sweetbread stuffed courgette flour,
52:25polenta fritter,
52:26confit tomatoes,
52:28asparagus,
52:29goat's curd,
52:30and a lamb sauce.
52:41That's a really nice plate of food, Antony.
52:43I love that sort of Mediterranean feel about your dish
52:45with the tomatoes and the asparagus and the courgettes.
52:48Your lamb is lovely,
52:49beautifully cooked,
52:50and the little polenta fritter things,
52:52great.
52:53They bring texture,
52:53they bring a real point of difference.
52:55So I'm loving that.
52:57The vegetables,
52:58asparagus,
52:58it's nicely cooked.
52:59I like the freshness of the goat's curd,
53:02tomatoes work,
53:02the sauce,
53:03it's nice,
53:04and the flavours that work together.
53:08The courgette flour,
53:09I love.
53:10Cooked very nicely.
53:11I love the fact that you've stuffed it
53:12full of the sweetbreads.
53:14You've made it really gutsy,
53:15and I really like that.
53:19To know that chefs of that calibre
53:21are having a nice time
53:22with the plate of food that you've cooked,
53:24it's an incredible feeling.
53:28Two of these chefs
53:29will become quarter-finalists.
53:30That means two of them
53:32are going home.
53:34We've seen some great cooking,
53:36but we have to make a decision.
53:38I loved Seb's nod
53:40to his mum's peas and bacon.
53:43It just didn't really come off.
53:45The guinea fowl,
53:46a little bit dry.
53:48The Chardonnay vinegar gel,
53:49I was struggling to find that.
53:51I didn't like the cooking
53:52of the guinea fowl.
53:53I just don't think
53:54it was Seb's day
53:55in the kitchen today.
53:56I get the inspiration
53:57of the dish,
53:57but I don't think
53:58that was a great representation
54:00of the story
54:01he wanted to tell us.
54:03There was a lot of elements
54:04to Gareth's dish
54:05I really liked.
54:06The duck was nicely cooked,
54:07it was nicely pink.
54:08I think some interesting ideas
54:10that Gareth has got.
54:11I like the squash idea,
54:12I thought the braised fennel
54:13was delicious.
54:13He's a chef that's still learning.
54:15There's a lot of potential
54:16in Gareth's cooking.
54:18Lana thought the fish
54:19all bit slightly scorched on the top.
54:21Mine was soft in the centre.
54:23Pancetta sauce,
54:24she's just used too much pancetta,
54:26to be fair.
54:27Her raviolo during the skills test
54:28was better than a raviolo
54:30in her signature dish.
54:31Not quite cooked enough.
54:33Overall, Lana's dish
54:34with a few tweaks,
54:35just a bit of refinement,
54:37that would be
54:38a totally different dish.
54:40I feel Anthony was probably,
54:42for me,
54:42the strongest chef of the day.
54:44The meat was lovely and tender.
54:45I enjoyed the polenta,
54:47the way it was cooked, deep fried.
54:49You've got a kind of
54:50weighty sweetbread mousse
54:51in that courgette flour,
54:52which he did really well,
54:53and I really enjoyed that.
54:55So I thought Anthony
54:56was a good, strong contender.
55:00I mean, I hope I've done enough
55:02I've showed off some skills,
55:04but I don't know,
55:04I feel like the negatives
55:05kind of more outweigh the positives.
55:08There's nothing else I can do now,
55:10so just hope for the best.
55:14It is so tough in that kitchen.
55:17So if I've done enough today,
55:19if I've done enough to come back,
55:20I'll be incredibly proud of myself.
55:23So, two chefs stay,
55:26two chefs go.
55:27Who's it going to be?
55:38Chefs, this kitchen,
55:39it's a tough environment,
55:41but we have seen a lot of potential
55:43in this room.
55:44We've seen a lot of skills.
55:47We said at the start of this,
55:48two of you will become quarter-finalists,
55:50and we've made that decision.
55:52The first chef leaving the competition
55:58is Seb.
56:00Probably just not your day
56:01in the kitchen today,
56:02but thank you so much.
56:03Thanks, Seb.
56:04Thanks, Seb.
56:04Well done.
56:08The second chef leaving the competition
56:11is...
56:15Lana.
56:17Please continue, keep building.
56:20Thank you, Lana.
56:23Obviously feeling a bit disappointed,
56:25but not many people actually get to do this.
56:28Yes, I didn't get very far,
56:31but I did well on the skills test.
56:35Like, a little bit of a sad feeling,
56:37but I have absolutely enjoyed this day.
56:40I can say that I have picked that
56:43and keep improving.
56:50Gareth, Anthony, congratulations.
56:51You two are through to our quarter-finals.
56:53Well done.
56:54Well done, man.
56:56That's my fault.
56:57Well done, man.
56:59I'm absolutely buzzing.
57:00I'm so chuffed.
57:03I'm absolutely over the moon.
57:05It's been the toughest day of my career,
57:07but, yeah, definitely looking forward
57:09to cracking on to the next steps.
57:12Congratulations, man.
57:13Thank you, mate.
57:13Nice.
57:14Well done, brother.
57:20Next time, it's the last of the quarter-finals.
57:24Happy?
57:25Yeah, that's a punch.
57:27And this week's most talented chefs
57:29return to face two tough challenges.
57:32It's an absolute piece of art.
57:36Only the best will earn a place in knockout week.
57:39This looks perfect.
57:41I could eat this all day long.
57:42It's gorgeous.
58:11It's gorgeous.
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