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MasterChef: The Professionals - Season 18 - Episode 02
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00:01From across the UK, 32 up-and-coming chefs are heading to the MasterChef kitchen in Birmingham in a battle
00:14to become professional MasterChef champion.
00:20Tonight, four new hopefuls compete to impress MasterChef judge Matt Tebert, renowned chef Monica Guletti and culinary legend Marcus Waring.
00:37This is definitely the biggest moment of my career. My heart rate's a little higher than usual, but still super
00:42excited.
00:43Impressing the judges today would be great. I'm a big fan of Marcus Waring, so hopefully I can do everyone
00:49proud.
00:49When I'm in my chef's voice, it's just kind of who I am. I'm ready to get in there and
00:54keep the passion burning.
00:56My friends, they say that I may have a gift when it comes to cooking, so here I am.
01:03I absolutely love discovering new talent.
01:06Who's going to set this competition on fire?
01:08Boom!
01:14So, guys, we've got four more chefs waiting in the wings. First test is the skills test.
01:19The skills test is always a chance for our chefs to show us what they're made of. They all dread
01:24it.
01:24But once they get underway, they do calm those nerves.
01:27Absolutely. And, of course, this year we've got previous winners and finalists from our competition setting our skills test.
01:36Scotland's national chef, restaurateur and cottage lecturer Gary McClain lifted the title in 2016.
01:46It's just naturally brilliant and beautiful.
01:49It ticks a lot of boxes for being a proper piece of work.
01:53It's sublime.
01:56So the skills test was one of the reasons I applied for the competition.
02:02In college, we used the skills test as a teaching tool.
02:06One of my students said, put your money where your mouth is.
02:08So I did.
02:11One of the best things about this competition is the rare talent that comes through and I just can't wait
02:17to be part of that process.
02:20Gary, welcome back. You're about to set another couple of skills tests. What are you doing first?
02:25Steamed razor clams with Jerusalem artichoke, pickled fennel and a beurre blanc.
02:30That sounds beautiful. I love razor clams.
02:33Gary, you cooked razor clams in your final.
02:35Well remembered.
02:36Best razor clam dish I've ever eaten, which helped you lift the title.
02:40It certainly did.
02:42Razor clams can be a bit tricky, especially if our chefs have not worked with them before.
02:46I think the key skill is the washing, the cooking and then the preparation when you take it out of
02:51the shell.
02:52Yes, and making sure you don't miss anything either.
02:55Okay Gary, razor clams, 20 minutes, take it away.
02:57Let's go.
02:59So the first thing I want to do is just to make sure the razor clams are clean and free
03:03of any sand.
03:07But before I even start cooking the clams, I'm going to get my pickling liquor done for the pickled fennel.
03:14So we've got allspice berries, fennel seeds, star anise and black peppercorns.
03:21Cider vinegar and a little bit of white wine.
03:25Tablespoon of sugar.
03:28I'm going to bring that to the boil.
03:31The basis of a pickle is...
03:33You get that sweet and sour element.
03:35Yep.
03:35The chefs are going to have to think about the balance of this pickle.
03:40I'm going to slice the fennel really, really thin.
03:44Pop the fennel in and just pop that to the side and we'll get that right at the end.
03:49I'm going to be doing the Jerusalem artichokes two different ways.
03:52Jerusalem artichokes, they're of course very earthy, but they can have a sweetness to it depending on how you're cooking.
03:56I'm going to slice into little discs, which I'll then cook in the beurre blanc.
04:01Okay.
04:02The others I'm going to deep fry to make little crisps.
04:05I think it's such a beautiful ingredient.
04:07And I think the way you're doing this, Gary, you're going to get sort of two very different aspects.
04:11And I'll be quite interested to see what their interpretation is.
04:15So in go those little shards of artichoke and they colour really, really quick.
04:20Yeah.
04:20But once they cool, they'll be lovely and crisp.
04:28So we're now ready to cook our clams.
04:31Would you say that Scotland has some of the best razor clams in the country?
04:36I think Scotland's got some of the best seafood in the world, not just the country.
04:41So I'm going to steam the clams in shallots and white wine.
04:46A really, really hot pan.
04:48How long for those clams to cook, Gary?
04:49We're talking 30, 40 seconds.
04:52Timing is crucial because there's no coming back if you overcook those clams.
04:59I want to get these out straight away.
05:01I don't want them to continue to cook.
05:03We'll use that white wine clam base as the base for the beurre blanc.
05:08The beurre blanc is a traditional classic French sauce.
05:12We have shallots, white wine reduction.
05:14It just works so well with different types of seafood, doesn't it?
05:18And then you're using the stock of the clams.
05:20So you've got the essence of the clam right through the whole dish.
05:24I'm going to cook the artichoke as the beurre blanc's made.
05:28I want to keep that little bit of crunch in there as well.
05:31And start slowly adding the butter.
05:33Yeah.
05:35But it does take skill to create a great sauce.
05:38I mean, it's really key our chefs understand adding it in stages.
05:41It's emulsifying, it's thickening gently,
05:44and then you add the next bit of butter to it.
05:47Sam fire's going in.
05:48I'm going to add a little bit of the dill seaweeds.
05:52Next is the preparation of the clams.
05:53Right.
05:54So I just want to remove them all.
05:59So this is the main bit that we're looking for the chefs to use.
06:03And the rest of it is things like stomach and mouth
06:06that I'm not going to use.
06:09We just want these clams just to warm up ever so slightly.
06:13Ten seconds and they're overcooked.
06:15Exactly.
06:18He just keeps eating.
06:19His little faces.
06:20You's only getting a taste of this.
06:21This is...
06:23Looks like you're there.
06:25I am indeed.
06:26So you've got those little artichokes,
06:28you've got the saltiness of Sam fire.
06:30That looks wonderful.
06:32I am very excited by this.
06:35Pickled fennel is going to give us a different contrast.
06:40Some crisps.
06:42And judges, there we have it.
06:43Razor clams.
06:44Pickled fennel.
06:46Jerusalem artichoke.
06:47And bourbon.
06:50I can't wait to get stuck in.
07:02Clams almost melt in the mouth.
07:04I love the little crunchy circles of the Jerusalem artichoke
07:07and then you've got the deep fried.
07:08It's actually brilliant.
07:09This is a test of pure cookery skill.
07:13Let's hope our chefs can replicate at least half of what you've done here.
07:17Gary, you go and take a seat in the back room.
07:19Go and watch from there.
07:20We'll see you back here for the tasting.
07:21Brilliant.
07:22Looking forward to it.
07:31First to face Gary's skills test is Guatemalan-born Sel, who's spent the last 14 years cooking in kitchens around
07:39the globe and now works as a private chef in Brighton.
07:45When I was 20, I had the opportunity to work in a cruise ship, so I discovered my passion for
07:51food wasn't only to be in one place.
07:54I think that makes me stand out because I know that I have so much repertoire because I have been
08:00in so many countries.
08:02I love cooking.
08:04Adrenaline like just rushes through your veins.
08:06Every dish is a piece of art and I really believe in the connection with food and also with memories
08:11and culture.
08:13The skill test, you have to compete against the clock.
08:16It doesn't matter how good you are, but at the same time it's exciting.
08:20I can't wait to see Monica.
08:21Yeah.
08:22Yeah.
08:23I really like her.
08:24Like, I just think she's brilliant, yeah.
08:27Great.
08:28Sel, welcome to MasterChef.
08:30As you can see, this is your skills test.
08:32This skills test was set by a previous winner, Gary McLean.
08:36Great.
08:37We would like you to prepare and cook the razor clams, served with pickled fennel, Jerusalem artichokes and a beurre
08:44blanc.
08:45You know what razor clams are?
08:46Yeah.
08:46Excellent.
08:47That is a great start.
08:4920 minutes.
08:49Take it away.
08:50Okay.
08:51Right.
08:51I'm going to start with the fennel.
08:59It's looking cool, calm and collected.
09:02Good knife skills.
09:04So I'm going to do a pickle very quickly.
09:06What are you thinking of putting in that?
09:07I'm going to put apple cider vinegar.
09:09I'm going to put some peppercorns.
09:12Old spice as well.
09:14A bit of fennel seeds used to elevate the fennel flavor.
09:19So far so good.
09:21Now I'm going to do the artichokes.
09:24What's his plan for the artichoke?
09:26I'm going to make like a quick puree.
09:28Okay.
09:30Well, I'm not sure I would have done a puree in the time that we have.
09:33The Jerusalem artichokes are a hard vegetable.
09:36They do take a long time to cook.
09:39So what sort of kitchen are you running?
09:42Well, I'm a private chef at the moment.
09:44Okay.
09:44But I have been in great kitchens around the world.
09:46I started in Italy and then Greece, Spain.
09:51Then I went to the Caribbean.
09:54And somehow I ended up in Asia, which I don't really have much memory of it.
09:59But I saw people and it was great.
10:03I made a movie about that.
10:05It's all hangover.
10:05I did, I think, 27 countries in total.
10:08You should do a travel show.
10:09Yeah.
10:10Wow.
10:11Great experience.
10:12You had eight minutes already.
10:14Jerusalem artichokes are cooking.
10:15Pickles done.
10:16And then I want to do my clams.
10:19I hope he's going to wash those razor clams.
10:24So where have you cooked razor clams before, Sal?
10:27If I'm honest with you, I did this many years when I was back in LA
10:32because it was a seafood restaurant.
10:34That was, like, around ten years ago.
10:36And I haven't done it since then.
10:38I'm going to give it one more second and then I'm going to leave it to cool down.
10:43There we go.
10:43Get the lid off.
10:46Get the lid off.
10:47Come on.
10:48Ah, there we go.
10:51I'm going to use some of this liquid to add into my burblank.
10:55Nice.
10:56It's good that he's going to use that cooking liquor.
10:58Get them in the tray, let them cool.
11:01Yeah, they look good.
11:04Sal, you've had 12 minutes.
11:06Yeah, I'm going to do the burblank now.
11:07So for that, I'm going to do some shallots first
11:09and then I'm going to sweat it with a little bit of olive oil.
11:17So, Sal, as we've heard, you've been all over the world.
11:19What would you say your style of food is?
11:22Fusions, because that's what I have been doing for, you know,
11:25for so many years.
11:26So I put a little bit of Caribbean or French.
11:30And now I'm mounting my butter.
11:32And when I finish, I'm going to add the razor clam juice
11:35just to give it a little hint.
11:38He totally understands the process here, which is lovely to see.
11:42Ah, he needs to get all that juice in there.
11:45What a waste.
11:47Sal, you've got three minutes left.
11:50Come on.
11:51He's still got to prepare his razor clams.
11:54There's a little bit of work in there.
11:57He needs to puree his artichoke.
12:00How's your artichoke puree?
12:02Um, it's not going to be cooked on time.
12:04No? So you're not going to do anything with it?
12:06Um, I'm going to do it raw.
12:08I'm going to pickle it as well.
12:10Oh, we're too late.
12:11We're too late to be peeling more out of shock.
12:14Are you going to need to be quick?
12:15Yes, sir.
12:16Well, he's losing composure a little bit.
12:21Oh!
12:24You have to trim those razor clams.
12:27The mouth and the stomach and all those other bits.
12:31You've got 30 seconds.
12:34Once those razor clams are sautéed,
12:36are you going to do anything else to them?
12:38Uh, no. I'm just going to play them up.
12:41We are going to have to prep them ourselves during the tasting.
12:51Sal, you done?
12:53Yes.
12:53Just... just in the nick of time.
12:57Let's go say hello.
13:06Hi, Sal. How are you?
13:07Yeah, not bad. Thank you.
13:08I loved watching you work for the first 10 minutes.
13:11You've obviously got a lot of experience.
13:23The big problem here is the razor clams were not rinsed beforehand.
13:28There's going to be a lot of grit and they weren't prepared.
13:30All of this side here, the stomach and the mouth, should be removed.
13:36Fennel, pickling, it's very strong in vinegar.
13:39The balance of the sugar in the vinegar is off.
13:41The artichokes, sadly, they weren't going to be cooked in time.
13:45But you rethought, you know, you thought,
13:47I'm going to give it another crack.
13:48I liked that level of confidence you've got.
13:51That could really make you shine.
13:54Bourbon sauce you made really well.
13:56Your seasoning was great.
13:57I think you now need to home in on the detail.
13:59And that's what we're going to get to see in the next round.
14:02With the chef that's been where you've been,
14:04I'm expecting fireworks.
14:06Sal, don't be disheartened.
14:07Thank you very much. Thank you.
14:13Such a shame because he started so well.
14:15Great personality. Yeah.
14:17And if he can bring that back on his own dish,
14:19I think we're going to be in for a treat.
14:20Agreed.
14:23Oh, yeah, by far this was like the most intense moment in my career.
14:28I'm glad it's over.
14:30It could have gone much better, definitely.
14:36Next in is chef patron Gemma,
14:39who opened her own Italian-focused restaurant
14:42in London's Belgravia in 2018.
14:45My passion for food began in my teens.
14:49I did lots of entertaining with my friends at the time,
14:52and it just went from there.
14:54I ended up at cooking school
14:56and straight into a Michelin star kitchen.
14:59I'm definitely proud to own my own restaurant,
15:01but it's actually been one of the biggest challenges of my life.
15:04I'm in the kitchen every day, cooking all sections.
15:08You need to be spinning plates, but I do love it.
15:11I wouldn't have it any other way.
15:13I think I can go far in the competition.
15:15This has given me a new sense of ambition,
15:17and I'm ready for it, and I'm excited.
15:21Service!
15:23Gemma, welcome to MasterChef.
15:24As you can see, this is your skills test.
15:26Well, I actually thought it might be razor clams.
15:28I was manifesting razor clams this morning,
15:30so I was happy to see...
15:32Oh, well done.
15:34So, Gemma, your wish has come true.
15:37Yeah.
15:38Razor clams, we'd like you to prepare and cook them,
15:41served with pickled fennel,
15:44a garnish of Jerusalem artichoke,
15:46and a beurre blanc sauce.
15:48OK.
15:4920 minutes. Do your very best.
15:52I'm going to do pickled... No, I'm not.
15:54I'm going to do a reduction first.
15:56Just looking a little nervous.
16:00It's a bit more nerve-wracking than you think, actually.
16:03Yep.
16:04Funny, that.
16:05OK.
16:06So, I'm going to make a little reduction here for the beurre blanc.
16:09I'm going to do wine.
16:13You don't really have to make a separate reduction.
16:17The cooking liquor from the clams would probably be enough.
16:20I'm also going to make a pickle,
16:22so I'm going to use that in there.
16:24It's our anise.
16:26Orange.
16:28I'm going to fry the artichoke as well, I think.
16:31OK. Great.
16:33Yeah, a good start. Very good start.
16:36You're getting your fennel nice and thin.
16:38Yeah. That's going to go into the pickling liquor.
16:39Yeah.
16:40So, that's good.
16:40She's doing a couple of things at the same time.
16:42It means she's thinking the dish through.
16:45Where are you currently cooking?
16:47So, I have a restaurant.
16:49I do basically everything.
16:50I'm the head chef.
16:51I do the wine ordering.
16:52I write the menus.
16:53This is your business?
16:54Yes.
16:55OK, and that's why?
16:56Yeah.
16:56How do you find the time for this?
16:58Well, my little brother has just finished cooking school,
17:02so he is helping me out.
17:04Do you trust him?
17:05Uh, yeah.
17:06I mean, last night was the first night
17:07that he did a very, very busy service without me,
17:10and they did absolutely amazing.
17:12Did you inspire your brother to become a chef?
17:14Yes.
17:14Did you?
17:15Yeah. Big sis.
17:16Big sis.
17:17He wrote me a letter, which I read last night,
17:19which probably made me tear up,
17:21saying that I inspired him.
17:23Ah.
17:23That's sweet.
17:24That's really cute.
17:25Yeah, it was really nice.
17:26Gemma, you've had eight minutes.
17:28OK.
17:29I've made razor clamps many times before,
17:31but a long time ago.
17:33So I'm going to put olive oil and shallot in the pan,
17:38and then I'm going to take them out, cut them,
17:40and put them back in the shell with my garnish.
17:42That sounds nice.
17:43Yeah.
17:44One, two, three, four, five, six.
17:46The lid's going on.
17:47She'll never rinse them.
17:48Let's hope we're not paying for that later.
17:50You're halfway, Gemma.
17:52OK.
17:53Don't forget your beaulon.
17:54Keep an eye on that reduction.
17:58My source is reducing.
18:00I just slightly over-reduced my reduction.
18:05So you've put more liquid into your reduction
18:07and that dried out?
18:08Yes.
18:09I'm going to strain it,
18:11and then I'm going to whisk in my butter.
18:13Keep an eye on those clams.
18:17Right.
18:18OK.
18:18I'm just testing one of my order jokes.
18:23That's going to be fine.
18:24Gemma, take a breath.
18:26Yeah.
18:26Ten seconds.
18:27Just take a breath.
18:27OK.
18:28Sorry.
18:29It is, like, way harder than you think.
18:32Right.
18:33Just keep your cool.
18:34You know what you're doing.
18:35How long do I have?
18:36Six minutes left.
18:37OK.
18:38I probably put a bit too much butter in there.
18:40Cheers.
18:41She would have been better adding that butter
18:42just a little block at a time.
18:44Right.
18:45I'm going to sort the razor clams out of the clams.
18:49They do look a little overcooked.
18:54Let's hope she uses the cooking liquor from the clams.
18:58Hmm.
18:59I should have done the butter sauce in there.
19:00Damn.
19:01Why can't you?
19:02I will.
19:06She's using that liquid.
19:07That's brilliant.
19:08All that flavour on the bottom of that pan will be outstanding.
19:12So those can go in there.
19:14Don't need too many.
19:15That's going to be enough.
19:16OK, so I'm going to take these razor clams out,
19:18and then I'm just going to cut them down into pieces
19:21and put them back into the shells, which I hope is right.
19:24Have a bit of self-belief.
19:26You got this?
19:27Yeah.
19:28So I wish I'd manifested, like, an omelette or something.
19:31Well, actually, no, maybe not.
19:33You've got about a minute left, Gemma.
19:34You're nearly there.
19:40First of all, it's not thick enough.
19:43She's under so much time pressure.
19:46Let's get the sauce over.
19:47Let's get it on the plate.
19:49You are cutting this really, really fine.
19:53Got the proper nervous shakes.
19:55It's all right.
19:59OK, time's up.
20:01My word.
20:02Ooh.
20:03Sorry, guys.
20:04That was such a nightmare.
20:06Oh.
20:06Wow.
20:18Gemma.
20:19Hi.
20:20The skills test does funny things to people.
20:23Yes.
20:29I don't know whether, as a chef, I want to shake you or give you a hug.
20:34And you need to give yourself a bit more credit.
20:38You slightly overcooked the clams,
20:41but you managed to put the right bit of the clam on the plate.
20:44They've still got a bit of bite.
20:45They're still very, very edible.
20:48The artichokes, they're nice and crisp.
20:50The fennel is pickled.
20:51It's good.
20:52You should be proud of yourself.
20:55Beurre blanc.
20:56It's not quite there.
20:57Yeah.
20:57Because the reduction had gone.
21:00We've added more water to it.
21:02You started to really get flustered.
21:05I think you just need more confidence.
21:07There's definitely a really good cook in there.
21:08You know exactly what you were doing.
21:11Gemma, thank you very much for that.
21:12Go and take a breath.
21:14Bye.
21:14Thanks.
21:20That's not bad at all.
21:21Under the pressure.
21:22First time, she did good.
21:24She did good.
21:25I know that I lack confidence sometimes,
21:30but here we are.
21:31It's fine.
21:32I'm not going to let it put me down for the next one.
21:34I know that there were some great comments,
21:36and I'll definitely take those on board.
21:41So, Gary, you're one down.
21:42You've got two more chefs waiting to do the next test.
21:45What is it?
21:45So, I'd like the chefs to make a molten chocolate tart
21:49with an oatmeal crumble and a Krannikin cream.
21:53When you talk about molten chocolate,
21:55you want that nice kind of soft, gooey centre.
21:57Yeah.
21:58As soon as they cut through that tart,
21:59I just want to see it just ooze out.
22:01So, quite technical.
22:03And then Krannikin is a Scottish traditional dessert.
22:07Raspberries, cream, whisky and honey.
22:09A lot of chefs that come through those doors fear pastry.
22:13Mm.
22:13Nearly all of them.
22:1520 minutes.
22:16Take it away.
22:17So, the first thing I'm going to do is get the oatmeal crumble on.
22:21It gives it a chance to cook and then cool and get crunchy.
22:27So, in the pan, I've got some brown sugar, some rolled oats, some coconut oil,
22:31a little bit of whisky liqueur.
22:34So, we've got some hazelnuts.
22:35I'm just going to chop them down.
22:38So, what are you looking for there?
22:40Colour.
22:41But if we don't take it far enough, it won't crisp up.
22:45Whilst the crumble's cooling, I'm going to move on to the filling for the chocolate tart.
22:49Two eggs, sugar, plain flour, and just whisk them together.
22:55Our chefs have been given the weighed-out ingredients to make the butter,
22:59and that's half the problem done.
23:01They've just got to work out the method of bringing it together.
23:03Yeah.
23:03This is very similar to a cake mix.
23:06Yeah.
23:06Unsalted butter, and I'm just going to melt that nice and slow.
23:09I'm then going to use that warm butter to melt the chocolate.
23:12Mm-hm.
23:14And as that starts to cool down, it actually starts to thicken as well, doesn't it?
23:17Yes.
23:20Do you enjoy pastry?
23:21I do, I love it.
23:22I prefer to make it than eat it.
23:24OK.
23:24I don't have a sweet tooth.
23:26We're going to give the chefs some pre-made tartlet cases because of their 20-minute time.
23:31Mm-hm.
23:33It's got a lovely shine to it.
23:34Sprinkle some dehydrated raspberries.
23:36They look great.
23:38And again, it's up to the chefs coming through how they enhance the dish.
23:42It takes about four and a half minutes.
23:43I want to see there's still a wobble in the tart.
23:47So, tart's in the oven, I'm going to move on to our crannicking cream.
23:51So far, we've got the double cream, we've got the heather honey,
23:54we've got the whisky liqueur.
23:56You're a fan.
23:57You can't have the word crannicking in a dish that doesn't have a stack of whisky.
24:03Whisk this, and then I'm going to finish it with the crumble,
24:07raspberries, and some dehydrated raspberries.
24:10You're putting the crumble into the cream as well,
24:13and there's a garnish on the side, I've got it, OK.
24:14So, a traditional crannicking would have cooked oatmeal with honey and whisky.
24:20OK.
24:20And that's what we're replicating here.
24:25That didn't take long, did it?
24:26So, you can just see that little wobble.
24:29And we're ready to plate.
24:39And there we have our molten chocolate tart, oatmeal crumble, and crannicking cream.
24:45Great colours, Gary.
24:48Let's have a look at this.
24:50Ta-da!
24:51That's what you want.
24:52Happy, Gary? Happy.
24:53Yeah.
24:59You've got the perfect ooze on that chocolate.
25:02I think if our chefs can work out the processes,
25:05they could certainly bring this together.
25:06Whether they get it as good as yours, I'm not so sure.
25:09We'll see.
25:09I hope so.
25:11Should we get the chefs in?
25:12Start.
25:12See how they handle this one.
25:1625-year-old Hayden credits his grandparents for nurturing his culinary skills,
25:21and works as a junior sous chef at a Basque-inspired pub, serving authentic Spanish dishes.
25:28I come from a family of foodies, and always wanted to cook my own food, have my own style,
25:33be able to really express myself on a plate for diners every night.
25:36I've got a good amount of experience working in kitchens since I was 16.
25:40I'm still very hungry and ambitious, and I want to take my career to that next level.
25:45I used to watch MasterChef with my nan and granddad when I was younger,
25:47and my nan used to point at the TV and say,
25:49one day I'll see you on the...
25:51Sadly, she won't be able to, but hopefully I'll be able to make my granddad proud.
25:54He'll be watching.
25:56I love you lots, granddad.
25:59Hayden, welcome to the MasterChef kitchen.
26:02How's your pastry?
26:04It's not my strongest.
26:06This skills test has been set by a previous winner, actually, Gary McLean.
26:09OK.
26:10So you can't blame us for this one.
26:13What we'd like you to cook for us is a molten chocolate tart,
26:17oat crumble and a crannicking cream.
26:20This is going to be a challenge, I think.
26:22Just take a breath.
26:24Oh, God. OK.
26:2720 minutes, off you go.
26:35Hayden, you're underway.
26:36Yeah. What's the plan?
26:36So the plan is I'm going to melt my chocolate and my butter.
26:41So he's making a bain-marine,
26:42which is a different approach to melt the chocolate and the butter,
26:45but it'll do the exact same job.
26:49And then I'm going to get the crumble one,
26:51I'm going to get some of the nuts in the oven.
26:54Roast them a little bit.
26:57I'm just going to put a little bit of fat with these,
26:59just so it gets a nice covering.
27:01Cinnamon on there as well.
27:03Excellent. Well done.
27:05Well, I'm hoping he's actually got enough time to bake the crumble
27:10and cool it, more importantly.
27:13So Hayden, how long have you been cooking?
27:15I've always loved cooking since I was a child.
27:17It's been a big part of my life food.
27:19I've worked in London since I left school.
27:23So you've melted the chocolate, the butter and the sugar.
27:25Yep. What are you doing with it?
27:26So I'm going to add my eggs and then I'll just fold in the flour.
27:33Different method, but I'm sure it'll be fine.
27:35And how long do you plan on putting them in the oven for?
27:38I think about six, seven minutes.
27:41Yeah, it needs to have that cooking time.
27:44I really don't want them to be like cake.
27:47Let's go six minutes to start.
27:50Hayden, you've got your tarts in the oven,
27:52you've got 11 minutes to go.
27:54Yep, OK, I feel good.
27:55Feel better? Yes, definitely.
27:58Right, chronic and cream, let's see.
28:01So what's your thought process?
28:02So I'm just going to sort of go for a boozy sort of,
28:06maybe I'll chop some raspberries actually, that might be nice.
28:08Go through the cream. Yep.
28:10And then I'm just going to finish it with some of the frozen raspberries on top.
28:14Nice.
28:15So Hayden, what's your style of food?
28:18I've trained in lots of classical French restaurants.
28:20I have a Michelin background, so I'd say more on the sort of fine dining
28:24and classical sort of end of the spectrum.
28:26I'd love to have a restaurant one day, so sort of working towards that goal.
28:29The cream's actually looking good, but let's get the tarts out, Hayden.
28:34So Hayden, you've got about five minutes left to go.
28:36Yep, yes, Chef.
28:38There we go.
28:41You happy with those?
28:42Yeah, I think they look good.
28:44Whether or not we've got that lovely gooey molten centre is another question.
28:50I'm just waiting for the crumble to just get a little bit more of a toast, OK?
28:54It needs to get that crumble cool.
28:56It won't get crunchy until it actually cools.
28:59You've got two minutes left.
29:01You're pretty much ready to go, aren't you?
29:03Yep.
29:06OK, I'm going to go for it.
29:11Cold cream, hot tart.
29:14I'm just going to swap the plates just from the mess.
29:18Great.
29:19Happy?
29:20Well done. Relieved.
29:21Very good. Thank you very much.
29:30Hayden, for someone who admitted that they hadn't done much pastry,
29:34and you've produced a good-looking dessert.
29:37Putting whipped cream on top of a warm tart.
29:40Risky, but it's held.
29:42Let's see what the centre of the tart looks like.
29:49That looks good.
29:57Lovely melting chocolate in the tart.
30:00Beautifully cooked.
30:01Well done, you.
30:03Cranican is whipped cream, honey, whiskey, oatmeal and raspberries.
30:09The crumble actually gave us all those elements together.
30:12And that little bit of honey you added at the end.
30:14Well done. Thank you.
30:16I like that you remain calm.
30:18It's what we want to see.
30:20You know, how you cope under pressure.
30:22Think like a chef. Work like a chef.
30:24That makes us happy.
30:26A really good dessert.
30:28And I'm very impressed.
30:29Thank you very much for that.
30:30Thank you very much.
30:38Something about Hayden.
30:41The comments are all great.
30:42That's done a lot for my confidence.
30:44I think Grandad's going to be really proud of me.
30:46I know he'll be watching at home.
30:48Might be even sitting next to him.
30:49So, it'll be nice to share this moment with him.
30:5632-year-old Luke runs the kitchen at a two-roset hotel pub in Winchester.
31:03I'm very much a calm chef.
31:06When I should be pulling my hair out and screaming, I'm not.
31:09I'm a head chef that's always on the front line.
31:11Always grafting.
31:12And my team follow.
31:14About three years ago now, I had a big car accident.
31:18I was in a wheelchair for eight months.
31:21There was definitely moments where I worried that I would not even be able to return to the kitchen.
31:27But it was something I always knew that I had to do.
31:30Mostly from the competition, I want some recognition.
31:33That's why I'm challenging myself. I just want to see if I can do it.
31:39Luke, welcome to the MasterChef kitchen.
31:42The task is a molten chocolate tart with an oat crumble and a Kranikin cream.
31:48Kranikin is the toasted oats with cream whipped up, sort of like an eating mess.
31:55Good.
31:56Luke, 20 minutes. Off you go. Good luck.
32:04Lovely use of vanilla there.
32:06You've got the chocolate and the butter in the pan there?
32:09Just melting lightly, yeah.
32:10Right.
32:11And I'll whisk up the eggs with the sugar.
32:14Same way I'll do like an egg tart.
32:17Or a cake batter.
32:18Yeah.
32:20You don't need to whisk it too much before adding the flour.
32:24And then crumble.
32:28Luke, tell us about your journey through food.
32:30So I've actually been at college since the age of 14.
32:33That college education is going to help him in this competition.
32:37It's all I've done my whole career.
32:39I've never had another job than that. I've always been in the kitchens.
32:41Good knife skills there. That's not as easy as it looks getting through those hazelnuts.
32:47So, what have you got in there?
32:48I've just got the oats with a bit of coconut fat, some hazelnuts, a bit of brown sugar.
32:54Just going to melt all that together and bake that at the same time as the tarts.
32:57OK.
32:58Some heather honey in there would be amazing.
33:00What sort of style of food are you cooking now?
33:03Pub-based food.
33:05French, Italian, Spanish, British, kind of all merged together.
33:09All our desserts we make in-house, but I have a pastry chef.
33:15So you're appreciating them now?
33:17Yes, absolutely.
33:20Right, Luke, you have had seven minutes.
33:23Great. Let's get these tarts in the oven.
33:24Yeah.
33:27How long do you plan on baking them for?
33:29Eight to ten minutes on these, I'd say. Probably ten.
33:32Ooh, it's too long. Eight to ten is far too long.
33:42Tarts are in the oven. Now you're on to your crannock and cream.
33:45Put a little bit of the liqueur in there.
33:47Some raspberries, heather honey.
33:53Check there's enough liqueur in there.
33:58You definitely could use some more.
34:02It's not quite as strong as I thought it was going to be.
34:05I put a little bit in to start with.
34:09I like that a bit. It's a tasty liqueur.
34:16Bit like cough syrup.
34:20Come on.
34:22I'm changing my mind, but look.
34:24I wouldn't go to Scotland very soon.
34:26Yeah.
34:28The only thing I can see going wrong here and now
34:30is the overcooking of the tart.
34:33How's the molten chocolate tart coming?
34:36The malt chocolate tart.
34:38Right. I missed that part.
34:41Yeah.
34:41So, yeah, they're nice and molten.
34:44Thank you. All right.
34:46There we go.
34:47Dropped you a hint there. You're welcome.
34:49In my head, I'm thinking like a set tart
34:51because that's kind of how I approached it, so...
34:56It's got the crumble on top, again, which is fine by me.
34:59It'll eat well.
35:03Nice little bit of honey.
35:05Yeah.
35:14I think, yeah, that's me done.
35:16Done?
35:16I think so.
35:18Looks good. Well done.
35:21Time for my last tasting.
35:32I'm glad we got that tart out of the oven when you did.
35:35So, well done.
35:42Perfect use to it.
35:48Cough syrup.
35:50Sorry.
35:51The chocolate tart, it's rich in its indulgence.
35:54It's molten.
35:55So, well done on that.
35:56With a little help.
35:58Yeah.
35:59Your crannican, the oats are key in the crannican.
36:02It's about raspberries, it's about whisky, honey.
36:05Yeah.
36:06But I like the little drizzle of honey on the top, that was nice.
36:08And you did a lovely crumble as well.
36:10So, overall, very good.
36:13The tart itself ate lovely, and I actually like the crumble on top, which kind of cuts through the chocolate
36:19as you eat it.
36:20Great start to the skills test.
36:22You have delivered what we've asked for without panicking, and that's what we want to see.
36:28Expectations for next round are very high.
36:30Yeah. Thank you.
36:32Thanks very much.
36:41Still eating?
36:41Yep.
36:43I was dreading the pastry skills test.
36:45It's not my day-to-day section, but I feel good about that.
36:50That was quite a good start to our skills test from our four chefs.
36:53It's quite rare that you see two desserts being done as good as that.
36:56But overall, I think there's potential in all four of these chefs.
36:59Gary, it's been fabulous having you back in the MasterChef kitchen.
37:03It's been an absolute honour.
37:05Best of luck, guys.
37:11This next round is where their personality and their confidence will really come through.
37:15I really believe we're in for an exciting cook-off.
37:36You're now cooking for a place in our quarter-finals, and at the end of this, two of you will
37:39be leaving the competition.
37:41One hour and 30 minutes to give us your very best signature dish.
37:47Over to you.
37:57I'm feeling the stress definitely now.
38:00The expectation is high, the pressure is high as well.
38:03But I also like to think that I'm a very versatile chef, so I'll try to show my skills that
38:09I have learned through the years.
38:10Sal has got great ingredients.
38:15Lovely piece of halibut, beautiful, but halibut isn't very forgiving.
38:19It goes from being beautiful and just cooked to overcooked and dry very, very quickly.
38:25I grew up in the south side of Guatemala, and my family ran a seafood business.
38:31Every day my mum, my dad would come with these piles of crabs, prawns, and we used to package it
38:37at home and then ship it off.
38:38What a dream house to grow up in.
38:41Yeah, I always smell like fish on every day eating fish.
38:45He's using jalapeno as an emulsion on the plate, and I want to taste a bit of warmth from the
38:51jalapeno, not just see a green colour of it.
38:55We've got a celeret puree, but it's not just your average puree.
38:58You've got cream in there and you've got white truffle oil as well, a big, big flavour.
39:04This is a dish that's going to be about the balance.
39:11Most of this dish comes from my childhood memories.
39:14I'm trying to put those colours and those flavours on the plate.
39:23This is exciting, scary, it's all the emotions in one.
39:28The pressure is huge.
39:30It's not a lot of time and it just flies by when you're in the kitchen.
39:33There's a lot of things that I need to get done nice and early, get them cooled down and get
39:36them in the fridge ready to go.
39:38But I'm confident in myself and I know I'll be able to do it.
39:43Hayden, how are you feeling?
39:44Nervous, lots to do, busy, but overall a good experience so far.
39:47What's the dish?
39:48Steamed place, it's going to have a scallop mousse on the top.
39:52Going to serve that with a chicken butter sauce, some horseradish leeks,
39:55stuffed morel mushroom with a mushroom duxelle, and yeah, some chavos finish.
39:59Wow, that sounds quite classical.
40:01I've worked in a lot of classical French restaurants in London.
40:03And I think with place, it was one of the fish that my grandmother used to cook for me when
40:07I was younger.
40:08It was one of the fish I used to love, so it's a good marriage of the two.
40:10You're a young chef, junior sous chef level. What's the goal for you?
40:14From watching this competition before, chefs really, really come out of the shell in the later rounds.
40:18OK.
40:18I want to keep sort of trying to progress, sort of really, really hone in on my food, my style,
40:23my taste.
40:24Good luck.
40:24Thank you very much. Sounds brilliant.
40:27I'm really liking the sound of this dish.
40:30Steamed place, serving it with a chicken butter sauce, yum.
40:35That needs to reduce down to a nice flavour before he starts whipping the butter through that.
40:43Steaming the fillets of fish with that scallop mousse.
40:46You've got to be very careful, because you don't want to overcook the scallop mousse before the actual fillets are
40:52cooked.
40:53So that's quite a skill, but if Hayden can carry this off, if he can execute this well,
40:58all those flavours are going to come together, and I think he's got one stunning dish.
41:04Just want to make sure everything's perfect.
41:07Chefs, 40 minutes have gone.
41:14The skills test was a lot harder than I thought.
41:18I think I showed a few skills.
41:20I also showed that I'm probably a bit chaotic.
41:24I just need to make sure that my processes are good.
41:26I don't get flustered by the chefs watching me and Marcus's blue eyes.
41:37So, I'm doing a sole veronique with pommes souffle,
41:40and on the side will be a little tart with taramas salata made from the sole roe.
41:46Sole veronique, a classic French fish dish served with grapes.
41:49Yes. I just feel like this dish has sort of followed me around.
41:52So I did it at cooking school.
41:55My husband and I had it, you know, when we first started dating,
41:58and when I opened my restaurant, something similar was on the menu.
42:01OK. And did you just say pommes souffle?
42:03Yeah.
42:04Oh, wow.
42:05I hope so.
42:06You're brave.
42:08Yeah, I know.
42:08A potato that's deep-fried is to get them to puff up.
42:11It's quite a skill.
42:12Who's your biggest cheerleader at home?
42:14Well, my husband, Simon, he's very proud.
42:16We've been eating a lot of pommes souffle.
42:21I think she's taken a huge gamble.
42:24We've got the potatoes.
42:25She's sliced them very thinly.
42:27At first I was like, no way am I going to do these.
42:30But then I started to get a taste for them.
42:32OK.
42:34She's using corn flour to stick two of the potatoes together.
42:38She's then going to gently deep-fry them.
42:40And then, fingers crossed, they puff up,
42:42and she's got those little nuggets of deliciousness.
42:47Some are puffing, some aren't.
42:49Which is, yeah, it's not ideal.
42:52So, Veronique, it's a lovely way to cook fish.
42:55She's rolling up the fillets,
42:57dropping them in the fish stock,
42:58poaching them very gently.
43:00It's a very delicate way of keeping all the flavours in.
43:04But, sauce Veronique is a butter sauce
43:06with white wine vinegar.
43:08Chardonnay is a natural sweet wine.
43:10You should be careful of how much she uses,
43:12because you've also got the natural sweetness of the grapes as well.
43:15You don't want the dish to be all about the sweetness.
43:22Chefs, you've got 20 minutes left.
43:32My signature dish is inspired by the autumn,
43:36when a lot of new ingredients come into play,
43:38which I do quite enjoy,
43:39and I'm playing with them ingredients with this dish.
43:43Yeast-glazed venison loin
43:45with beetroot, beetroot jus, tapioca crumb,
43:49and a venison tartare tartlet.
43:53I really want to try and use everything from the beetroot on this,
43:56so I'm using all the skins, the offcuts, making fondant.
44:00Most of the dishes I do,
44:01there's always got to be contrasting textures and flavours,
44:05lots of different skills.
44:06You've really got to prove yourself in these early rounds,
44:08and I didn't want to play it safe.
44:14So, competitions,
44:14is this something that you've done before?
44:16Because you seem very organised here.
44:18I've done a few before, yes.
44:20I don't know why.
44:20I kind of get a bug for it, I don't know.
44:23I like to punish myself sometimes.
44:25It's a lot of pressure.
44:26It is a lot of pressure.
44:27It's rewarding at the end,
44:28but during the process it's very stressful.
44:31I've got four children at home as well.
44:32You've got what, four?
44:33Four children?
44:34Yeah.
44:34Wow, you're a busy boy.
44:36Yeah.
44:36How old are your children?
44:37Four, one's nine, twelve and fifteen.
44:41Quite the spread.
44:42Yeah.
44:42Do the kids know that you're here cooking in the competition?
44:46I've not told them that I'm entering, no.
44:47They just think I'm at work.
44:49So you think they'll be proud?
44:50Yeah, I do.
44:50I do think they'll be proud.
44:52I hope I can make them proud, obviously.
44:53Depends how I do in the competition.
44:55Good luck, mate.
44:59Luke's got that lovely yeast glaze
45:02that is putting over the venison.
45:03It's going to give it a real salty, umami-style flavour,
45:07but it needs to be very careful of too much
45:09and you won't be able to taste the venison.
45:12The raw venison, the heartlet,
45:14alongside the supercharged yeast-glazed venison,
45:17that might be really nice.
45:18The hot-cold, I love a bit of that.
45:22They're breaking up.
45:24Mm-hmm.
45:25Every trial run was perfect.
45:27Tastes good, though.
45:28It's also adding maple syrup.
45:30I've never had a tartare with maple syrup,
45:32so I'll be intrigued to work out what that tastes like.
45:40Chefs, you've got five minutes left.
45:43Wait.
45:44Under pressure but under control.
45:47Time goes quickly.
45:48It does.
45:54I just have to finish the fish
45:56and then I can start plating up.
45:59The tart cases are just slightly undercooked.
46:03I'm going to put them back in for a second.
46:07Chefs, you have three minutes left.
46:10I'm feeling pretty confident.
46:16Hayden, are you okay?
46:17Yeah.
46:17All right.
46:19My fish is cooked.
46:20Happy with how it's gone so far.
46:24Chefs, you've got 60 seconds left.
46:27I'm rushing it a little bit.
46:29I'm in to be on time.
46:32Final touches to these plates.
46:34Come on.
46:37Done.
46:38Okay, guys.
46:39Your time is up.
46:41Wow.
46:42That was really hard.
46:49Private chef Sel's signature dish is inspired by flavours from his childhood in Guatemala.
46:56Pan-seared halibut served with celeriac and white truffle puree.
47:01A jalapeno, wild garlic and coriander emulsion.
47:05Asparagus and morels cooked in butter sauce.
47:09Apple and cavallonero, finished with a fish felute, split with dill oil.
47:16The presentation is beautiful.
47:25The fish, perfectly cooked.
47:27Morels, asparagus, perfectly cooked.
47:29The white truffle essence works beautifully with the nutty flavour of the celeriac.
47:34But the smooth texture of the celeriac puree is perfect.
47:39I absolutely love it.
47:42The surprise on here, which I'm loving, is your jalapeno emulsion there.
47:47It's got the heat, it's got the warmth.
47:49And when I eat that together with the fish and some of that truffle puree,
47:53it just works beautifully.
47:57The fish felute with the dill oil just brings the whole dish together.
48:02It's fantastic.
48:04Honestly, this has blown me away.
48:11I'm full of adrenaline still.
48:13It was unreal.
48:16Marcus asked me for fireworks.
48:17I hope I deliver that.
48:19And yeah, I feel very happy and proud of myself.
48:25Junior sous chef Hayden has served a steamed fillet of place topped with a scalloped chive and tarragon mousse.
48:32With sautéed morel mushrooms stuffed with a mushroom duxelle.
48:37Leeks finished with a horseradish creme fraiche.
48:40Asparagus and a chicken butter sauce with chive oil.
48:48You know what I'm about to say, don't you?
48:51Yes, chef. What is it?
48:52It's raw.
48:53Yes.
48:54I just didn't cook the fish for normal life, chef.
49:02The sauce is beautiful.
49:04The richness of the chicken flavour running through that with the amount of butter is delicious.
49:08But this was not the dish that you were meant to deliver.
49:13The disappointment is all round because I know how wonderful this could be.
49:17An hour and 30 minutes is more than enough time to get this fish cooked on time, Hayden.
49:23The asparagus is cooked beautifully and I love the leek and horseradish.
49:27It was just that fish cookery and that mousse.
49:30Mine is completely raw so I'm not going anywhere near it.
49:33My heart goes out to you, mate.
49:36You're not the first chef and I guarantee you will not be the last one to make a mistake.
49:40It is a shame because I love the classics about this dish.
49:43I love what you're doing in your cookery.
49:47Keep your chin up. Thank you.
49:53Really disappointed in myself.
49:55I just feel really embarrassed and I feel like I really, really let myself down, so...
50:02Chef Patron Gemma's dish is her take on a French classic.
50:07Sole Veronique.
50:09Poached lemon sole topped with the gretti leaves, served with a pomme souffle.
50:15Grapes, wild asparagus and a white wine vermouth cream sauce.
50:21Accompanied by a tart filled with tarma salata, made from the sole roe with pickled grapes and chives.
50:34The fish is beautifully seasoned and it's just falling apart.
50:39Sadly, your pomme souffles didn't souffle as we had hoped, so they're more like potato crisps.
50:45But I like the texture that they do bring to your dish.
50:49This is very clean, light and classical.
50:51However, this little side dish here, taram salata, is lovely, but I don't think it's needed.
50:57Your vegetables on the side are fabulous, they bring freshness and saltiness to the dish.
51:02But my memory of sole Veronique has always been about a really good base sauce with the freshness of grapes
51:08coming through us.
51:09And what we have here is a very sweet sauce with sweet grapes.
51:12I need to be a little bit more savoury.
51:16I should have just kept it simple and then I think it would have been great.
51:20But it's tough competition and I've done my best and there's three other great chefs.
51:26So that's just life, isn't it?
51:32Head chef Luke has served venison loin in a yeast and black garlic glaze.
51:37Garnished with beetroot leaves, with purple and yellow beetroot fondants, topped with pickled beetroot and a chicken skin and tapioca
51:45crumb.
51:47A maple venison tartare and quail's egg tartlet and a beetroot jus.
52:03I'm really enjoying the maltiness of the yeast extract around the outside of your venison.
52:08And then the venison is just melting in the mouth, you've cooked it beautifully.
52:11Great to see such big chunks of beetroot on the plate, very tasty, it really is.
52:17The venison tartare and the tartlet is really lovely pastry, but the tartare I find just a tad too sweet,
52:24the addition of maple syrup.
52:25The beetroot sauce is delicious. It works particularly well with the chicken skin, the tapioca's giving a real nice kind
52:32of saltiness to it.
52:33This is bold, gutsy cooking. This is real kind of in your face flavours and I love it.
52:41Some good feedback there, but not all perfect.
52:43And as a chef, I think we naturally just sort of ignore all the positive feedback and focus on the
52:49negative.
52:49So there's still work and something to prove.
52:55What a day! Four brilliant chefs who came into our skill sets, varying degrees of success.
53:01And then came the signature round. And wow, it's been good.
53:06Sal really stood out in the signature round. His dish, inspired by Guatemala, fabulously delivered.
53:12It was a dish of just pure high notes.
53:15Absolutely incredible.
53:17Hayden.
53:18As a young chef, he's got talent.
53:21His skills test, great.
53:23And then, what happened?
53:24Didn't expect the fish to be that raw.
53:26But the garnish round the outside, lovely, fresh, vibrant.
53:30I'm disappointed for him because this is a mistake.
53:33I just don't think we can overlook.
53:35Sadly, it's the end of the road for Hayden.
53:38That leaves us with a discussion between Luke and Gemma.
53:42I think Gemma lacks self-belief.
53:45But she is a good cook.
53:47I agree.
53:48Love salveroni. Beautifully cooked fish.
53:50But the sauce, just a touch on the sweet side.
53:53And the souffle potatoes didn't quite work, but we got some little crispy potatoes on the plate, which was great.
53:58Luke's dish, it was gutsy, it was bold, and the flavours were all there.
54:02And the venison was cooked beautifully.
54:04But the venison tartare was too sweet for me.
54:10It would mean a lot to stay in the competition.
54:12Going home at this stage would be quite, you know, upsetting for me.
54:17The first time being here is always going to be a bit harder, but I have really enjoyed it.
54:23I've got loads more dishes lined up if I do continue.
54:28We've got two really good chefs here, but there were some small areas creeping into both their plates, which Chef
54:35can continue through the competition.
54:46You guys cooked your hearts out. Well done. Honestly, you gave us a lot to think about. And for that,
54:51we commend you.
54:53Walking into the MasterChef kitchen, as you now know, is no easy thing.
54:58And when things go wrong, you've got to pick yourself up.
55:03There is one chef in here that got a unanimous vote.
55:09Sel.
55:10Well done.
55:12Congratulations, Sel. Beautiful plate of food. We loved it.
55:16Keep that going.
55:19Two of you are leaving the competition, and we have made that decision.
55:25The first chef leaving is...
55:28Hayden.
55:31Do not give up. Keep up the passion, keep up the dream, and keep going.
55:35Thank you so much.
55:36Thank you, Hayden.
55:39I had such, such high ambitions for this competition, and the overall experience was great, but it just wasn't meant
55:48to be this year.
55:52Luke, Gemma, we've got one final place.
55:57That was quite a discussion, and it wasn't easy.
56:01The chef going through to the next round is...
56:11Luke.
56:12Congratulations.
56:14Well done.
56:15Gemma, sorry to say that you're leaving us.
56:18It's been great having you in Mass Chef Kitchen. Thank you very much, Phil, today.
56:22Thank you so much.
56:23Thanks, Gemma.
56:28Obviously, I had a lot more to give, but I'm super proud, and I hope that Sel and Luke go
56:34really far.
56:35I'm rooting for both of them.
56:43Luke, Sel, congratulations. You're through to our quarterfinals.
56:47Well done, guys.
56:50I'm feeling great, honestly. Like, it's been such a hard day today, but I'm very proud, really proud. I think
56:57I did really well. I got a lot more in store. Yeah, I can't wait to show it.
57:02I'm very happy that I got through. I hope that they haven't made the wrong decision. I'm going to come
57:06back fighting, and hopefully I'll come up on top next time. I'm ready for more.
57:19Next time, it's the quarterfinal.
57:22Oh!
57:24And this week's most talented chefs return to face two tough challenges.
57:30It's huge. I want to do well.
57:33Only the best will earn a place in knockout week.
57:37The peppercorn sauce, I could just drink a pint of it.
57:41It's a cracking good dish.
58:07Please, thanks, Pat.
58:07Bye-bye.
58:10I'm going to join the next week.
58:11Bye-bye.
58:12Bye.
58:14Bye-bye.
58:14Bye.
58:14Bye-bye.
58:15Bye.
58:15You
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