All language subtitles for MasterChef.The.Professionals.S16E04.1080p.HDTV.H264-DARKFLiX

From across the UK...

...32 up-and-coming chefs...

...are putting their reputations
on the line in a battle...

...to become professional
MasterChef champion.

Tonight, four new hopefuls
compete to impress

MasterChef Judge Gregg Wallace,

renowned chef Monica Galetti,

and Michelin starred Marcus Wareing.

This is the biggest thing
I've ever done.

I'm excited, but I'm also terrified.

Doing this is like being under
a microscope, you know,

and you're exposed.

It's the right time to push myself
in this level of cooking.

Stick to the game plan -
it should be all good.

Who has got the talent
to rise to the top?

It's time to discover our next
culinary superstar.

Right, four new chefs and they are
going to have to face a skills test.

Some doing yours, some doing yours.

Monica, I do love a parsnip.
What are you going to do to it?

Gregg, I would like our chefs
to cook us a parsnip,

served with pickled pears

and a miso pumpkin seed sauce.

I do like the sound of it.

It sounds really intriguing
cos plant based cookery

is very popular and very familiar
at the moment.

Right, 20 minutes.
Show us how you put them together.

First thing I want to do
is to get my parsnip cooking.

They can take some time to cook.

I'm leaving the core in.
We don't throw that away any more.

We're using the tops,
the roots, the cores.

We're finding ways to use
everything.

So, hot pan. I'm caramelising the
parsnip. I want it nice and golden.

Sprig of rosemary.

I'm going to add a bit of stock
into it as well.

You want to pay so much attention
to this as the key part of the dish.

I think the challenge with this is,
can they cook it in time?

In this pan here, I'm just going
to quickly cook parsnip crisps

for better texture.
It's a really clever dish.

I'm also going to do some
capers to go with it.

PAN SIZZLES

This is one of the first skills
tests where I don't actually know

what the end dish is.

Well, there's no classic
dish of this.

They can do whatever they like
with this as long as we get

a really good plate of food.
Absolutely.

I'm going to make my
pickling liquid.

Some white wine vinegar,

got a bit of caster sugar,

some peppercorns,

the rosemary.

And, literally,
just bring that up to the boil.

So I've got my pears,
which I'm going to pickle.

So, thinly sliced pears.

You've got pickling liquid.

You have to be very careful
when you're pickling fruit

that you don't overdo it.

Miso sauce, pumpkin seeds in,

and then the veg stock.

So in goes the miso.
Quite a bit of it I'm using.

Miso, it's fermented soya bean.

Just going to bring
this up to the boil.

It's lovely.

BLENDER WHIRS

As you pureed it up,
so the seeds have been pureed

and it's turned it into thick
and spreadable.

So, I'm just letting it back out.

I want it almost like a glaze.

And then the last thing I need to do
is to toast off some sprout grain,

some hazelnuts, and then we plate.

It's about making plant based food
appealing to everyone.

The parsnips are cooked, which have
been caramelised and then gently

cooked through in stock.

And now we're ready to plate.

I've got a feeling our chefs are
either going to light up with glee

at the creativity
or look incredibly bemused.

And there we have it -
our caramelised cooked parsnips

with a miso pumpkin seed sauce
and pickled pears.

That is the prettiest parsnip dish
I have ever seen.

Can't believe how well that parsnip
is cooked in that amount of time.

That is soft all the way through.

I want to see great cookery
of the parsnip.

It's the key ingredient here.

Plant based food can be tasty,
delicious, and look good.

This is a great opportunity for our
chefs to show their imagination.

This is modern cookery.

Cookery that is pushing
the boundaries.

Brilliant dish. I can't wait to see
what the chefs make of it.

Marcus, you're going to keep
a closer eye in the back room

on the monitor.

Let's get them in. Come on.
I really can't wait. Come on.

VOICE OVER: First up is 33-year-old
Nigerian born Ola.

Head chef of a member's restaurant
at a large sporting venue in London.

I love being a chef.

I've tried other things.

And nothing gives me the adrenaline,
the rush, the excitement.

Obviously, my wife
can't hear this...

The first time I stepped
in the kitchen, I was 16 years old.

I was a waiter, and I got asked to
come and help in the kitchen.

And I never left because, well,
they just wouldn't let me go.

I am ready for the competition.

But is anyone ever ready
for anything?

Welcome to Professional MasterChef.

We want you to enjoy yourself.
This is a skills test.

This one was set by this
incredible chef, Monica.

How are you, Ola?
Very good, and scared.

I would like you to make
us a parsnip dish,

served with pickled pears
and a miso and pumpkin seed sauce.

OK, Chef.
You have 20 minutes. Good luck.

He looks a little bit confused.

You've got to get that parsnip
on straight away.

OK. It looks like he's getting
on with his pickling.

I want to get the basic
piccalilli core out of the way

and let that sit.

And what are you thinking
to do with the parsnip?

I'm going to take half of it,

cook it slowly in my stock
and butter. Nice.

That's the basis of a good plan,
Ola.

I hope he gets some colour
onto the parsnip.

So much more you can do
with parsnip than just boil it.

That's one way of doing
it, I suppose.

OLA SIGHS

QUIETLY TO HIMSELF: Come on, Ola.

You've got a nice slice of parsnip
in the pan with some stock

and you are finally dicing another
bit of parsnip.

What are you going to do with that?

To mix with my sauce
just to have that raw parsnip taste

and the crunch.

Raw parsnip through
the sauce - interesting.

Ola, what made you become a chef,
my friend?

I was the youngest of a seven

and I was always hungry.

No-one wants to cook because
there's a rule in my house -

when you're cooking,
you don't cook for one person.

You cook for everyone.
You cook for everyone.

Fried pear.

Interesting, as Monica didn't ask
for two types of pears.

Pickled pears are done.

Halfway, Chef,
you've got ten minutes left.

We need this sauce on as well,
don't we?

It does not look cooked,
that parsnip.

It's not ready,
so I'm just going to slice it.

He's made it thinner.

He's then put it back into a frying
pan, which means it's still

sticking out of the stock.

He needs to get it submerged
if he wants it cooked.

I've got the miso in the butter
that I just used.

Ola, there's a couple
of minutes left,

so you've got to start thinking
about plating.

Two minutes left and he's still
going at the same pace.

He really needs to speed up if he's
going to get this done.

We've got a minute, Ola,
so let's get it on a plate, please.

Come on.

My goodness me.

There you are. Time's up.

You've done it. Well done.

Good morning, Chef.

You looked like that was a bit
of a struggle.

Yes.

I wanted you to make us
a parsnip dish,

served with pickled pear garnish,
miso pumpkin seed sauce.

It was very unsure,
your whole method.

You've cooked the parsnip down.

It's still not quite cooked through.

The diced parsnip was still raw.

You're getting really salty miso

because there's a lot
of miso in this.

Not a great start.

Hopefully, you'll be a bit more
confident in your own cooking

in the next round.

There's some odd textures
in the dish.

The main part,
the parsnip, isn't fully cooked.

We've got raw parsnip.
We've got pears with skin on.

I want to see you deliver
the basics right.

Yes, Chef.

All the tasks done.

It's not a great dish,
but you got all the tasks done.

That's the pressure
of a skills test.

We look forward to seeing
you in the next round.

See you soon.
Thank you. Thank you.

He never seemed to have a clear
idea of what his dish

was going to be all the way through.

I had a plan in the first
30 seconds.

I think after two minutes
I lost track.

It just got better off me, but...

...it's not over yet, is it?

Next to face Monica's skills test
is 29-year-old James.

He runs his own street food
business alongside working

as a freelance chef.

I cook what I like to eat,
essentially, so it's a crazy mix

between a lot of South East Asian
flavours,

a lot of Far East Asian flavours
with fantastic British produce.

My path to cooking was far
from classical.

I like to think I've got
a little bit of flair,

so what I lack in
classical experience,

I make up for in something a bit
fresher, something a bit different.

Kind of try new things
which a classical mind

might not necessarily think to do.

I'm excited to see what I can do
against other chefs.

Give it a good old crack, I think.

James, welcome to Professional
MasterChef. Thank you.

You actually look quite
happy and quite calm. Keep it up!

Doing my best.

James, I would like you to make
us a parsnip dish,

served with miso pumpkin seed sauce,
and pickled pears.

How's that sound?

Give it a whirl.

20 minutes and good luck.

Thank you very much.

Talk us through your plan.

I am going to sear these guys off

and then I'm going to do little
ribbons of pickled pear.

And then a miso sauce -

just going to toast off the seeds,
blend them with the stock and miso.

That's a plan.

We'll get there.

Have you always been a chef, James?

Got a job as a pizza chef when I was
road tripping with a friend

when I was about 18 and then quickly
realised I could travel and work

and not have to get a real job.

Needs to be very careful cos he's
got good colour on them,

but he's also got a bit of black
on the back of one of them.

So, what sort of kitchen
are you working in now, James?

I currently have a street
food business.

We serve loaded hash browns,
which is quite good fun.

And then I do a bit of private
cheffing as well on the side.

So, a hash brown -
what are you loading them with?

Believe or not, the top seller
Is a mac and cheese,

which is kind of carb heaven.

So, you've got your pickling
liquid on. Yep.

And then you've got your parsnips
cooking in foaming butter.

You've caramelised them nicely,

so you just need to get your sauce
on, really, yeah?

So, slicing the pears up, which
is nice - it's what Monica did.

Six minutes gone.
You've got 14 minutes left.

So, James, you're just over halfway.

You've got your sauce on now?

Oui.
OK.

BLENDER WHIRS

Chef, you've got five minutes.
You're doing all right. Yeah? Oui.

Thank you, Gregg.

Are you done?

Oui.
Well done. About a minute to spare.

Thank you.

Hello, James.
Chef.

That was good to watch back there.

You looked very much in control.
Well done. Thank you.

This tasted really good.

A vegetable like parsnip is going
to take time to cook,

so you had it in foaming butter.

You were caramelising it
and it was good to see.

I like you put hazelnuts
through your sauce as well.

The way you work
was very professional.

Thank you, Chef.

James, apart from the darker bits
of the parsnip at the end

that you can see here, that was a
great start to your competition

and that was a delicious
plate of food. Well done.

Thanks, chef.

Beautiful, buttery, sweet,
soft parsnip

and a really sharp pickled pear.

It's delightful.

Great start.
All we ask is that you keep it up.

See you in the next round.
Thank you. Thank you.

EXHALES

Ah, happy days.

Good boy. Good lad.
Very good.

Oh...

Phew!

Made a plan, stuck to it.

Everyone seemed to enjoy it.

It's as much as I could have hoped
for, so, yeah, happy.

Marcus, your skills test.

Two chefs waiting to come in. What
are you going to get them to do?

I would like our chefs to make
a dish of poached haddock,

cauliflower cheese,

and serve that with two other
cauliflower garnishes.

Oh, great test, Marcus -
poaching a smoked fish.

And, of course, bechamel
is a great sauce technique

that I think chefs need to know.

20 minutes, Chef, please.

So, first thing I'd like them to do

is to get their poaching
liquid on.

Milk. It's going to have the flavour
of poached haddock,

and I'm going to use
that to make my bechamel. Ahh!

So, an onion, bay leaf, cloves.

So, cauliflower three ways.

It's very simple.
I'm going to poach some.

I'm going to make some crispy
cauliflower, too,

and then I'm going to use these
little leaves as a little salad

to garnish the dish.

So, virtually no waste at all.

No.

So, looking to how they break
the cauliflower down -

I'm just going to break it
into three or four florets.

They're going to be for
the cauliflower cheese.

So, that's cauliflower number one.

I love cauliflower cheese.

It's sort of like my rescue remedy
after a heavy night out.

Is that right?
Yeah!

MONICA LAUGHS

I'm making one of my two
cauliflower garnishes,

which is my cauliflower crumb.

It's an alternative to breadcrumbs,
which is something that you do get

on top of cauliflower cheese, but
we've not given our chefs any bread,

so I'm hoping they'll think
of something like this.

I love that. That's a little
clever technique there.

So, that's my three cauliflower
garnishes. Cauliflower crumb,

cauliflower salad, and my poached
cauliflower in there.

Our chefs can make a puree.
They can poach it.

They're going to have to use
their imagination.

So, my haddock...

I don't need all of this. I want
the chefs just to trim it up.

I've just cut off two pieces.

I've kept the skin on cos I want
them just to sit and poach

into the milk, and then
I'll just flake off the fish,

but I really don't want
them to serve the skin.

So, now the bechamel.
Melted butter into the pan.

I'm going to add a couple
of spoons of flour.

Cook the flour out.

Start to add your milk to bring
that smoky, fishy flavour

to my bechamel.

You've got to keep moving it around.

You stop tasting any flour
and it's at the right consistency,

that's when you know
your roux is cooked out.

The making of a roux is a great base
for so many sauces.

Dijon mustard.

Cheese.

Just whisk that in.

My cheese sauce is made.

My cauliflower is in the water here,
which I'm going to take out.

If your cauliflower is too wet,
it dilutes the sauce,

so you really want to give it
a good drain.

Right, take out my haddock
and we're ready to plate.

They look lovely.

I think that may be the poshest
cauliflower cheese

anybody's ever seen.

The haddock.

Yeah!

Cauliflower crumb.

That looks great.

Salad.

And then to finish it off...

...a bit of grated nutmeg.

There we have it.

Poached haddock, cauliflower cheese
and cauliflower garnish two ways.

That looks lovely.

There's nothing here
that's going to faze them,

but how do they take something
that is humble

and make it restaurant
presentation smart? Yep.

Monica, you are going to watch
proceedings from the other room

and we'll have you back
here for the tasting.

See you in a bit.

I think a fascinating challenge,
Marcus.

Let's get the chefs in,
see what they can do.

First to attempt Marcus's
skills test

is 26-year-old Welsh born leuan.

With experience
in Michelin starred restaurants,

he is now a sous-chef
at a gastropub in Wiltshire.

I'm very passionate about what I do.
To me, it's an art form.

I like to make art.

Just like an artist making
a painting,

I'm putting food on a plate.

I would say my food style
is a mixture of pub style

and fine dining.

I have done multiple competitions
in my time.

They've helped me progress forward
to be where I am now.

Master Chef's my biggest one.

I think the skills test,
everyone's nervous on that.

If I control my nerves and I direct
them in the right way, it'll work.

Welcome to Professional MasterChef.
Thank you.

This skills test was set
by Marcus Wareing.

Cool.

I'd like you to make for us poached
haddock, cauliflower cheese

and two other cauliflower garnishes.

OK.
20 minutes, over to you.

EXHALES
Got to calm down.

I'm really nervous all of a sudden.

That's quite understandable.

He's not used the leaves.

You're shaking.

You are literally shaking.

I don't know why - I was fine.

Take a breath. You'll be all right.

Yep - panicking.

Remember to breathe.

What's your other two garnishes
going to be?

I'm going to
knock out a quick cauli puree

and some florets or something.

Mm. Cauliflower puree sounds nice.

That's your roux, yeah?

Yes, my basic roux.

You've had five minutes,
so you've got 15 minutes left. Cool.

You're get off to a racing
start there, Chef.

What sort of chef are you,
would you say? Have you got a style?

The chef I am now, it's like going
back to my roots where I started,

just doing really good pub food.

So, you've got your
cauliflower poaching,

you've got your puree working,

and you've got your bechamel
in the pan in front of you. Yep.

He's got a lot going on now.

We are just over halfway.

The grill...

You seem like you've calmed down
a little bit now, have you?

I realised all I'm doing
is cooking.

My leg is shaking like a rock still,
which is weird.

Did you say your leg was shaking
like a rock?!

Ha-ha!
But it's more like an earthquake.

I'm going to prep my fish.

He needs to be careful that
he doesn't leave the bones on there.

He's taken the skin off.

He's got to be careful now
because without the skin,

the fish can just flake apart.

You're doing all right, leuan, but
you've got five minutes left.

BLENDER WHIRS

So, puree's done,
cauliflower's roasting,

your fish is in the pan poaching,

and your cauliflower
is in the oven.

Well, she's bubbling,
so it's working.

Just hasn't got as much colour
as I'd hoped on it at the moment.

Right. You've got two minutes left.
Yep.

Right, you've just got your fish
to go, yeah? That is correct.

Let's hope she doesn't break.

Are we done, leuan?

I believe so.

Well done, my friend.

Thank you.
Well done.

Have you stopped shaking
like a rock?

I have.

That was a very nervous start,
wasn't it?

It was a very nervous start indeed.

For the first few minutes
of your skills test, I was convinced

that you would not get this done,

but you got those nerves
and the shaking under control.

The fish is beautifully cooked.

The cauliflower cheese
is absolutely delicious.

The cauliflower florets
blanched beautifully.

You made a puree - brilliant.
Well done. Thank you.

I know you were nervous.
Just be careful.

I can forgive one fish bone on
there, but there's a whole row

of them on the plate.

But I'm impressed that you managed
to do this.

I was really worried for you.

Mate, we could clearly see
you were visibly shaking.

Once you started cooking,
you were fine.

That's a really good skills test.
Well done.

See you in the next round.
Thank you very much.

They saw what I can do a little bit,

but, hopefully, in the next round
they'll see everything I am.

Last in is 31-year-old Jeany.

Senior sous-chef at a fine
dining restaurant in Belfast.

Life as a chef
can be very stressful.

Kitchens can be a bit hectic,

but I do thrive on the adrenaline.

I've done fine dining,
I've done barbecuing,

and I've done gastropubs.

I'm still sort of finding myself
as a chef, so I'm still trying

to find what style of food is me,

because I just love it all.

I feel like now is the time
to find myself,

to see what type of chef I am.

I do have what it takes
to impress the judges.

I hope that I can think outside the
box and bring something new

to the table that will
really impress him.

BELL DINGS
Service.

Welcome to Professional MasterChef.

Try and enjoy it if you can!

I would like you to make for us
poached haddock with cauliflower

cheese and two other cauliflower
garnishes.

OK.
20 minutes.

Off you go.

You OK?

Yeah, I don't know,
my head's going all...

Don't worry. It's normal.

Just get your chef's head on.
Focus on the cooking.

Don't worry about anything else.

Take a deep breath
and get through it.

I'm not going to lie,
I'm very nervous.

Should have left the butter melt
a wee bit more first.

Has it not melted?
It's melted now.

Used to make quite a lot of
bechamels a couple of years ago

for cauliflower cheese,
funnily enough.

It's all coming back to you now,
isn't it? Yeah, it is.

What sort of kitchen do you work in?

Quirky, fine dining.

We do themed menus.

The themes can go from
different movies or TV shows.

You've had about seven minutes
so far,

so you're going to need to get a bit
of a move on.

Need to get the fish on.

You got two other cauliflower
garnishes to do.

Do you know
what they're going to be?

I'm going to floret and slice
some cauliflower

and then a cauliflower couscous.

OK. Love it.
Yep.

OK. You are halfway.

Jeany really needs to pick up
the pace.

Put your cauliflower into what?

Into the...
The sauce? Yep.

Is there any cheese in there
at the moment? No?

I'm going to put the cheese in now.
Should've done that beforehand.

Could do with speeding up
a little bit.

Not sure if the bechamel
is cooked through enough.

You've got six minutes,

so you've got to think about
the other two cauliflowers.

Her fish is out.

She has to remember to take
the skin off.

You've got three minutes left.
You need to start speeding up.

What's that pan doing at the front,
that's smoking?

Brown butter -
it's definitely burnt now.

Just put it on the back, that's it.

This is just sheer panic now.

Got about one minute.
You start plating up.

All done? All done.
Well done. Thank you.

Jeany, I'll bet you're glad
that's over. 100%.

That was a tough watch.

Yeah.

The bechamel sauce wasn't right.

You've got to get that flour cooked
out, which you haven't done.

The garnishes
threw you a little bit.

Let's put it down to just nerves
and not a great day in the kitchen.

The fish is cooked...just about.

Please take the skin off
before you serve it.

I know, and I'm sure you know,
you can do a lot better than this.

Jeany, it is very clear
that your fear took control.

So, come back in the next round,

bring that energy
and show us what you can do, Jeany.

Thank you, Chefs.

Disastrous.

Terrible.

when | walked in,
my mind just went blank.

It was very, very nerve-racking.

Interestingly, I've got
a perfectly symmetrical fit here.

Your skills test - we had one really
good one, one shaky one.

Your skills test exactly the same.
One really good one. One shaky one.

The chefs that are feeling
quite deflated right now

need to turn it around.

They need to come back in here
with energy

cos they still have
a fighting chance.

Skills test is done.

The nerves, hopefully,
have disappeared.

This is your time and your chance
to shine and show us

how good you really are.

Focus. Cook your hearts out,

because at the end of this,
we will be losing two of you.

This is your signature
two course menu.

One main, one dessert.

90 minutes.

Chefs, off you go.

This is the moment.
There's no going back.

Everything is riding on
this Signature Challenge.

I think I have an enormous task
to do actually do myself justice.

The judges have not seen
an accurate representation of me.

Ola, how are you feeling?

Still terrified.
Still terrified?

Still terrified cos, well,
this is it.

Ola, you've got some interesting
ingredients here. Yes.

What meat is that, please?
That's goat meat.

I'm doing a canon of goat meat

with some rolling pistachio
spiced crumb

and then some yam chips
served with carrot puree.

And then I'm going to make
a faggot of liver, kidney.

Alongside that, I'm doing goat sauce
and then parsnip.

THEY LAUGH

Ola is cooking parsnip.

He's braising it.

He's making crispy parsnip
for texture.

It sounds wonderful.

Got to make sure that parsnip
is cooked perfect.

I'm not allowed to get it wrong,
basically.

Ola is making a canon of goat.

You don't really get much goat
in the MasterChef kitchen,

and you certainly don't usually
see the canon.

I grew up in Nigeria.
You have goats everywhere.

Almost everybody has a goat.

I think it doesn't get eaten enough.

The faggot, he's going to wrap
it in core fat.

You want to make sure you render
all of that fat away.

You don't want big chunks
of core fat.

What are you cooking for dessert?
What are you making?

I'm making a frangipane,
but I'm taking out the almond

and I'm using ground ugu seed.

Ugu seed is a gourd pumpkin seed.

We use it for savoury, but it can
also be substituted for almond.

And then I'm making a dark chocolate
cremeux with creme pats

and some macerated strawberry
and celery.

You've got a lot of work there.
Yes, Chef.

Ola is making a frangipane dessert.

He's finishing his dish
with egusi flake,

so it's almost like
a toasted almond.

That will be absolutely delicious.

He's got dark chocolate cremeux,
which is a beautiful,

rich chocolate mousse.

He's making vanilla creme pat,
as well.

He's got strawberries
with a celery syrup - I like that.

Ola's dishes sound great, but he's
got a lot of work to do here.

He's going to have to really
move it to pull this off.

I am worried about time.

I'm giving myself a lot to do

but I cannot come to MasterChef
and play it safe.

This is the frangipane.
OK.

That's the equsi. I'm just trying to
pass it... Not going through, is it?

Yes, it's...

I think the key is just getting
it done and getting it in the oven.

Yes, Chef.

So, I'm pushing myself,

but I believe I can do it.

IEUAN: I think I'm in my zone
again now, which is good.

Every day, even in work
or on a competition,

I just want to push.
I want to show who I am.

I want to come up with a dish.
I want to do something different.

You look much calmer now.
Yeah, a little bit.

Feel a bit more, now I'm doing
what I want to do.

Tell us about your menu.

I'm doing a pan roasted loin
of hogget with lamb and kidney pie

with beer gravy and some wild garlic
and mint salsa verde.

That sounds amazing!

On top of the pie,
doing a potato hay,

so that's my starch element to it.

Potato what?
Hay.

I'm just thinly grating some potato,
washing it off,

and then deep frying it so it's like
a crisp element, I guess.

Like, kind of pub classics.

That sounds like a fancy pub
classic!

What part of this menu
doesn't scream delicious?

He's got a loin of hogget,
which is a yearling lamb.

It's got more developed
flavour to it.

I hope it's served lovely and pink.

We have got a beer and kidney pie,
which is topped with potato hay.

This is my pastry for the pie.

It's one of the longest jobs.

I want that little pie to pack
a load of flavour.

We've also got a beer lamb gravy
as well.

You've got to be very careful
with beer because when it's reduced,

it can be incredibly bitter.

My dessert, I'm doing a rhubarb
and vanilla Swiss roll

with a rhubarb sauce.

Your food just sounds delicious.
Yeah, mate!

Please, please, please,
get it all done on time. Trying.

Good luck.
Thank you very much.

A freshly made Swiss roll for me,
it's just delightful.

It's comfort food at its best.

A Swiss roll is about
joconde sponge,

which is a very, very light sponge.

It's got to be beautifully cooked
to the right consistency.

You want it to look good
as well as taste good.

This is a young chef who really does
want to showcase what great food

is in a pub and why not?

I'm pushing myself without hopefully
going over the top,

something I can actually do and
achieve in the time that I've got.

Chefs, you're halfway.

You are halfway.

JEANY: In the next round, I'm going
to try and give it 110%

because I would like
to redeem myself,

just from the last skills challenge
and show that I actually can cook.

Jeany, are we a bit more
settled now?

A little bit more settled now.

Did you give yourself a talking
so in the break? I did, yeah.

I told myself,
"You do this every day,"

so it shouldn't be any different.

But, yeah, I'm going to try my
best to pull through.

What do you want
from this round now?

What would be a brilliant outcome?

To hopefully get two dishes on
in the correct time frame.

I'm hoping to showcase what I can do
and what I'm about

and flavours that I enjoy.

Jeany's main course is a monkfish,

which she's going to water bath
in a brown butter.

She's got to make sure she rests
the monkfish really well,

otherwise she'll just have water
seeping all over the plate.

It could ruin her presentation.

We have potatoes and asparagus.

She's using nettles
and a veloute of watercress.

Also using nettle in the pesto.

The key to nettle is that you've got
to get it blanched first

before you can eat it.

It takes away all the spiky
prickliness about it.

What is it about you and nettles?

I have a dog and I love walking
through forests and stuff

and so I like to see what's
coming in the season

and nettles are currently
in season at the minute.

What's the dog's name?
Stormy.

So a dish inspired
by Stormy the dog.

Stormy the dog,
yeah, we'll go with that!

And dessert?

Dessert is a dark chocolate tart.

Cherry sorbet, amaretto soaked
cherries with pecan nuts.

Ohhh!

Sorry.
Excited much?

I like the sound of the tart, yeah!

The filling for Jeany's tartlet
is a chocolate ganache,

so it's going to be rich
and dense chocolate.

Jeany is making short pastry.

It's got to be buttery.

I hope it's cooked nicely.

That pastry case needs to be
cooled down

before she puts the chocolate
ganache into it.

There's a problem with the pastry?

When I tried to roll it,
it was too soft. Ah!

I left it out too long so it started
to fall apart.

Going to have to go pretty quick.

You've got maybe 20 minutes left,
if that. Yes, Chef.

JAMES: I think we're so far so good.

I definitely can't take it easy yet.

Got to stay focused.

Putting yourself out there
on a plate

is a big thing to do at the best
of times.

What are your two courses,
please, Chef?

The main course, I've got a
nori turbot with a prawn mousseline,

wrapped in a sheet of nori,
almost like a ballotine.

Smoked mussel sauce,
split with a chive and nori oil

with some trout roe.

A mix of classic French cooking

and some flavours that I really
enjoy cooking with.

Have you timed all of this?
I have, yes. I have indeed.

Steamed turbot with a prawn
mousseline - fantastic.

Mousseline is a mousse
and if it's overcooked

it does seep out a lot of juice.

It could be quite firm, almost sort
of like a rubber ball.

It's got to be cooked to perfection.

James is making a dashi base
for the sauce,

a mix of dried fish flakes and nori.

And then he's adding to that
the cooking juices of the mussels.

Delicious!

I love the little twist.
I love the classical elements.

I'm really looking forward
to tasting this dish.

I think this main course
is in good hands.

Dessert, we've got chocolate cremeux
and then we've got a coffee syrup,

miso caramel, and then two
different types of tuiles.

What are these two dishes all about?

Big flavours, I think. I like a main
to be big and oomphy.

I like a dessert to be a dessert,
not a palate cleanser.

James's dessert -
got two types of tuiles here.

Coffee and black sesame tuille.

And we've got a vanilla and white
sesame seed tuille.

So that's going to be about
a contrast in looks

as well as flavour.

Chocolate cremeux -
you don't want it too firm.

You want it to be nice,
smooth and velvety.

The miso caramel is also
going to have some saltiness

throughout which will work so well
with the chocolate here.

And then, of course, a bit
of bitterness from the coffee syrup.

Great flavours.

Feeling good, I think. Just got to
get it all the on plate now.

Guys, 15 minutes.

Jeany, are you going to be able
to do that in 15 minutes?

Er, unsure.

I don't think the pastry
is working out for me.

How long will it take to bake?
Seven minutes and then I need

to bake the chocolate in the tart
itself. And then how long?

Another ten, 12.
So, 20 minutes? Yeah.

Keep going.

Jeany's had to make the tart
case again.

It didn't work out the first time.
The pastry was too soft.

Unfortunately, there's not
a lot of time left.

I just hope she can get
it done in time.

I don't know.

I've messed this one...

You've got about eight minutes
to complete two dishes.

You're all making me very nervous.

I'm making you nervous?

Ignore me. I'm not here.

Does it help?

NERVOUS LAUGH

Is there anything
missing on your two dishes?

Things are going wrong.

Is that your frangipane?
Yes, Chef.

It's not cooked, is it?

Are you going to get finished or do
you have to rethink your dish?

I am rethinking everything
as I'm going now.

Unfortunately, the frangipane hasn't
cooked and it's the main element

of his dessert.
It's possibly game over.

Couple of them in big trouble here.

What's really interesting,
you got two chefs on this side

who are starting to plate up
and looking pretty confident.

And then I've got our far two chefs
on the other side,

who look a long way away from
getting anything near a plate.

Should we be concerned?
I think, yes.

It's a lot of stress over there.

I know your dessert might not
be ready, but let's put everything

you've got left into this main
course, all right? Yep.

Both Jeany and Ola are having
massive problems

with their desserts.

I just hope that they can put
something on the plate.

Ten seconds and we're done.

Final touches.

That's it. Stop! Time's up.

Jeany, are we all right with
the main? Yeah.

Have you got any dessert?
Nope. None at all?

I'm so annoyed at myself.

Don't worry. It happens.

It happens.

VOICE OVER: Senior sous-chef Jeany
has only managed to serve

a main course of sous vide
monkfish tail,

topped with trout roe caviar,

served with asparagus,

and finished with a nettle
and watercress veloute.

GREGG: It's not the dish you wanted
to present. It's not.

It went horribly wrong. There's
quite a lot of elements missing.

I lost complete concept of time.

I'm really disappointed about it.

I've got a perfectly lovely,

juicy piece of meaty monkfish here,

absolutely perfectly cooked.

I've got a lovely, shiny,
deep green veloute

that's got a pepperiness
of watercress.

It's absolutely lovely.

I don't doubt for a minute
you can cook.

What happened to you under pressure,
I don't know,

but what's on here is the mark of
somebody with a really good touch.

Jeany, I love the colour
of the sauce.

My fish is perfectly cooked.

I like the bit of saltiness from the
fish that you have on there.

Now, I know things
haven't gone to plan.

Your pastry started to soften.

It threw you completely.

I'm disappointed for you.

But what you've done so far,
that made it on the plate,

was very good.
Thank you.

This fish is beautifully cooked.

Your sauce is nice and green
and vibrant.

Your asparagus has got colour
and bite to it.

You have just been sort
of suppressed by the pressure

of this kitchen,
but don't give up.

I won't.

I am feeling absolutely devastated

that I brought up no dessert

and that my main course
was incomplete.

You just underestimate the pressure.

Unfortunately, this was not my day
in the kitchen.

VOICEOVE: Head chef Ola has cooked a
pan fried cannon of goat,

and a liver,
heart and kidney faggot,

served with roasted parsnip,
parsnip crisps,

cardamom and carrot puree,

and a goat and Madeira jus.

GREGG: We can clearly see that
the timing went to pieces

cos you haven't completed the dishes
the way you wanted to,

and we also haven't got
a dessert at all, have we?

No.

Do you want to tell us
what's missing?

There's a spiced crumb that's
missing that's supposed to go

around the goat meat,
and then there's the yam chips.

So many good ideas -
a really brave dish to do.

I've got a really nice piece
of goat, well-seasoned.

My parsnip is soft.

It's nice.

There's too much cardamon
in the puree.

And you can clearly see here
the faggot is too dry,

but that iron rich liver
is delicious.

It's a great dish in the making.

You lost your way. The execution
isn't what you wanted.

If we let you do this ten times
in your own kitchen,

it'd be perfect every time.

The best thing on here for me
is my piece of goat.

My one's been cooked nicely,

but the faggot is too dry,
the sauce is so sweet.

Disappointed for you because it
had great potential

and I loved the way your menu
was sounding.

Ola, I feel for you, I really do.
You lost your way.

You're not the first chef
to stand here

and have a bad day in a kitchen

and you will certainly not
be the last.

Take the experience,
draw a line under it,

and move forward, OK?

Can you do that?

Yes, Chef.
Good man.

Nothing went to plan.

It has the potential
to be a great dish.

The idea is out there. I just need
to work on the execution.

Freelance chef James has cooked nori
wrapped turbot filled with a prawn

mousseline, topped with mussels
in a lardo veil,

on a bed of sea herbs and trout roe.

Finished with a smoked mussel sauce,

split with nori and chive oil.

GREGG: I think that looks fabulous.

And as long as that tastes OK,
that's showcasing a lot of skill.

The turbot is beautifully cooked.
Mousseline is lovely and soft

and light and just carrying
a delicate flavour of the prawn.

The sauce has got a lovely amount
of smokiness running through it.

I love the split herb oil on top.

Love the little bit
of lardo with the mussels,

but the whole thing, when you eat
it, it's just too salty.

Mousseline,
really smooth and creamy.

Love the sauce and the use
of the sea herbs, I do.

You've got a lot of sampbhire here,
which is salty.

You've got the roe, which is salty,

and the nori,
it's on the edge of over seasoned.

So, not quite perfect,
but very impressive.

Thank you.

Your turbot with the prawn
mousseline in the middle

is so smooth.
It's well made. It's held well.

The cooking of the fish was spot on.
It's great.

James's dessert is a whipped
chocolate cremeux

with miso caramel
and coffee syrup

topped with tuiles of coffee
and black sesame

and vanilla and white sesame.

GREGG: You've got a really smooth,
creamy, shiny chocolate mousse.

In the middle you've got
a coffee flavoured puddle

which is turning the whole thing
into, like, a mocha.

And then two different flavoured
wafers, one sweet with nutty sesame,

and the other one darker, kind
of almost black coffee flavour.

I am so into that.
I think that is fantastic.

Coffee, chocolate and in textures -
delightful.

I love the miso caramel.

My one complaint is,
I'd like more of it.

Delicious. I love the cremeux.

Great texture. Absolutely fantastic.

Beautifully executed.

For your first dessert
in the competition, well done.

Thank you, Chef.
Great job. Great job.

I think feedback was positive.

A couple of things to improve on

but I think they enjoyed it.

I just wanted a "phwoar" off Gregg,
so |'ve come away happy, I think!

Last up is Welsh sous-chef leuan

who has cooked a pan roast loin
of hogget,

served with a beer and kidney pie
topped with potato hay.

wild garlic and mint salsa verde,

peas, broccoli,

and a beer lamb gravy.

Nice presentation.
Dish looks colourful. Thank you.

Starts off with your little
pie here. Great idea.

Pastry is nice and short -
it's delicious.

Like the idea of the potato on top

but when you're going to do
anything like this,

it needs to be packed
full of flavour.

But it's just flat.

The hogget, the meat's cooked OK.

My fat here is raw,

so you've not butchered
it down very, very well at all.

Your mint puree,
your peas are beautifully cooked.

Your broccoli's nice.

You've got a great presentation.

You've got a lovely idea,

but for me, there are errors
through this dish.

I really like it.

There is a bitter finish
to your sauce.

It's like a pint of beer.
I really like that.

That salsa verde with the mint
in it, is fabulous.

It's not perfect, but I really love
your style of food.

I really like your choice
of ingredients.

There is lots for me to admire
and enjoy.

Thank you.

I love how your main course
was served. It looks wonderful.

The salsa verde with the hints
of mint - love that.

The meat itself -
the fat here is the issue.

But I do like the way the actual
meat is cooked.

Ieuan's dessert is a forced rhubarb
and vanilla butter cream Swiss roll,

served with poached rhubarb,

Chantilly cream,

hazelnut and honey granola,

gold leaf and a warm rhubarb sauce.

I really like the way
you presented your Swiss roll.

Definitely the fanciest
Swiss rolls I've seen.

I love the flavours of the rhubarb,
but the Chantilly, for me, could do

with a bit more of the vanilla
running through it.

Your joconde sponge just needs a
bit more cooking,

literally like three
or four minutes more.

But great concept, great idea.

I also like that you've done
this texture with the granola.

I love that you haven't
sweetened the rhubarb.

I think that's great.

However, I do think the dish
itself needs a little bit

more sweetening,
maybe through the Chantilly.

I do like your sweet granola.
I think it's lovely.

Allin all, I think
it's a very attractive,

very, very decent dessert.

I like your ideas.
I like the way you think as a chef.

I love the way you work
around the kitchen.

The joconde sponge isn't cooked
enough. It's too gooey.

It's all about detail.

All about the detail.

This could be better.

I feel like I have a lot more
to show.

Clearly, I have a lot more to prove.

We use this as a way to learn
and adapt and become a better chef.

What can you say?
A tough round for some of our chefs.

I mean, that was hard.

It takes courage to come in here.

It's a tough competition and
sometimes it just gets the better

of some chefs.

Ola actually looked slightly
nervous when he first came in.

With the skills test
in the signature round

he really lost his way.

I mean, he didn't get us
a dessert up.

I'm willing to bet he's much better
than he's shown us today

and I'm thinking right now
he must be bitterly disappointed.

I think his timing was a bit
overambitious with the amount

of work he set himself out to do.

Jeany seemed to have a bit
of a meltdown in here,

and it was when she started
the pastry for her dessert.

That didn't go right and then
everything went into a tailspin.

She didn't get us a dessert up.

But although the main course
wasn't complete,

I had a beautifully prepared
piece of monkfish.

I'm happy we got something from her.

And what was on that plate
was pretty good.

Ieuan, you talk about nerves,
I've rarely seen a chef walk

into this kitchen quite as nervous
as leuan.

His signature dish, hogget with
a pie, sounded delicious.

I liked the pink meat of it,
but the fat had touched the pan.

Has dessert, the rhubarb
Swiss roll, I like the idea of it.

However, the joconde sponge needed
another five minutes cooking.

He is a chef that works in a pub.

He wants to elevate pub food.

If he could just home in on all
the little points of details,

we could have a little star
on our hands here.

James, I think may be the pick
of the bunch today.

James did great on my skills test,
so I had high hopes for him

and he delivered
in the signature round.

He didn't drop the ball
all the way through both tests.

His dessert, the chocolate coffee
and the tuille...

Mate, we just wolfed it down,
didn't we?

Of all the years of us judging,
I can't remember a single moment

when two of the chefs failed
to get both their dishes up.

Some decisions are easier
than others.

I think today is quite clear.

Chefs, I know some of you have had
a tough time in here.

That is the pressure
of the MasterChef kitchen.

Keep your head up high.

Bad days in the kitchen -
they happen.

You pick yourself up,
you keep going.

We have made a decision.

Two of you are going through
to the next round.

Two of you are leaving
the competition.

Our first chef going through
to the next round is...

...James.

Congratulations.

Thank you.
Congratulations.

The second chef going through
to the next round is...

...leuan.

Congratulations, sir.
Thank you very much.

Jeany, Ola, thank you so, so much.

I hope you can take some
positives from it.

It was great to meet you.
JEANY: Thank you.

Feeling a bit deflated,

but I understand that the right
decision was made.

I'm just going to take this with me
and sort of learn from it.

This doesn't define me as a chef.

Hopefully, I can come back
from this and, yeah, do better.

I feel sad,
disappointed with myself,

because I know what I'm capable of.

I haven't put my...

...best out there.

Well done, the pair of you.

Keep it up. Keep growing.

Keep learning. Keep pushing.

It's been a roller-coaster,
but it's been a great day

and I'm very excited to come back
and prove myself.

Very happy. Very happy indeed.

I've got more to give,
so I'm looking forward to it.

VOICE OVER: Next time,
four new hopefuls...

Can I swap?
Yeah, do it again.

Wow.
..fight for their place...

You've absolutely nailed it.

...in the quarterfinals.

GREGG: Let's go, let's go, let's go.
Quick, quick, quick.

That is absolutely banging.

You have set the bar high.