All language subtitles for MasterChef.The.Professionals.S16E13.1080p.HDTV.H264-DARKFLiX

It's knockout week on
MasterChef: The Professionals.

Wow. After four weeks of
intense competition...

...only the most talented
12 chefs remain.

HE GRUNTS

Tonight, they're back to cook off
against each other

for the first time.

And only the best will go through.

Everyone is a real contender now,

so there's no messing about.

Just got to get your head down.
Do your best.

If you aim high, you can only
fall a little bit short.

I want to fight for the place
in the next round

and just really just keep pushing.

I need to be slick,
quick, fast, on time.

I need to start blowing
the judges away.

They've earned their place.

Now it's time to watch
the cream rise to the top.

I want to see them start
to set themselves apart.

Who really wants this?

Wow,

I got a little bit of goose bumps
watching you all walk back

into this kitchen.

Because right now our winner
is standing amongst us.

We have got for you
a good old-fashioned

MasterChef invention test.

Through those doors
is a market with a plethora

of beautiful, beautiful ingredients.

Once we've tasted all 12 dishes,
we will make a decision.

We will send our top seven straight
through to the next round.

The five remaining chefs will
have to stay here and cook again

to secure their place
in the competition.

Two of you will be leaving
the competition.

We are going to give you 90 minutes.

The market is open.

Choose your ingredients -
choose well.

Good luck. Off you go.

Incredible larder our chefs
have got to choose from.

They've got pigeons,
they've got ox cheeks.

Squid, prawns, beautiful fish,

the best fruit and vegetables
we can find.

They should be loving this.

I'm not sure if I'm confident yet.

Ask me in about half an hour, once
I've got a dish together on paper.

The calibre of chefs that
are here are pretty good,

so I think I'm going to have
to bring my A-game today

more than ever.

Our chefs are without doubt trying
to set themselves apart.

We don't want normal.
We don't want average.

We want to see chefs pushing
boundaries, unusual combinations,

but they do have to work.

Sous-chef Lauren has
impressed with exceptional

modern British dishes,

infused with flavours
of her Jamaican heritage.

Seeing the final 12 is actually
quite scary.

There's no-one else. It's just us.

And now every dish
and everything matters.

Lauren, you were the first one
into the market

and the first one out of it.

I kind of went in with
half a plan,

just based on
that it was sunny outside.

So I am cooking a sea trout.

I'm then creating a sauce,

which is kind of a take
on a Bloody Mary,

but warm, because I don't
like cold food,

and then I'm going to
have tomatoes, courgettes,

courgette flowers around it
and just create, like, a garden

with the veg. Nice.

She's using sea trout.

She's taking the skin off,
cooking that separately,

and then using it as part
of her crumb.

Bloody Mary sauce.

I've not had a sauce that's
been called that before.

I think the key to a good
Bloody Mary is tabasco,

Worcestershire sauce.

The tomato sauce, the tomato juice,

it carries all of the flavours.

We'll see how this works.

The youngest contestant left
in the competition, at 22,

is head chef
Charlie from Cornwall,

who works
in a seafood restaurant.

He made it this far with his
passionate and energetic approach

to classic cookery.

Lovely spices here.

Is this the way you cook regularly?
It's not something I use a lot of.

Personally, I've played it too
safe up until now,

so I want to do something a little
bit outside my comfort zone.

Charlie's cooking for us
a hake dish.

The hake has just been lightly
dusted with the curry powder,

so when he sears it off,

it's got that wonderful
curry flavour through it.

We've also got a curried
coconut sauce.

A bhaji. Bhajis are delicious,

and it will just give this dish
a little point of interest.

I'm at a point where I feel
like I could be braver and bolder

with what I've got to give.

I need to bring something
that is going to help the judges

remember me when it comes
to picking who's going through.

26-year-old Molly,
a private chef from Leeds,

earned her place in knockout week
with solid dishes

showcasing classic ingredients
and techniques.

I think I can't have much more,
like, pressure,

but then somehow I end up
doing well

and doing...keep getting through
to the rounds.

So, yeah, just keep pushing myself.

| know your mum’s a big fan.

Yeah. Is she proud of you getting
this far?

Yeah, she is.
She cries every time I ring her,

like, she starts crying
and says how brave I am.

What's your dish?

Venison loin,

baby beetroots,
a sweet potato puree,

and sweet potato fondant,

and bitter chocolate sauce.

MONICA: Venison has no fat on it.

It needs to be seared beautifully
on the outside

and I like mine medium rare.

Interesting that she's chosen beef
trimmings for the base of her sauce.

If the beef flavour comes
through quite strong,

I don't think this is
a combination that will work,

because a beef sauce is not
something that you would put

with a venison.

Paris-born private chef Philippe
has bowled over the judges

with both West African flavours
of his heritage

and some daring combinations.

When I'm nervous,
I don't perform well.

So I want to be calm,
I want to be confident.

I want to push me

to do better.

What are you making, please?

Pork loin with herb
and a tartare of apricots,

tomato, vanilla dressing,
black-eyed beans and onion sauce.

Wow.

Apricot, vanilla and pork.

Is that almost meat meets dessert?

I would like on the side
something fresh,

something sweet and nice.

He's certainly bringing some unusual
flavours to that tenderloin.

We've got apricots and tomato.

It's whether or not it works
with the apricot and the pork loin.

I am intrigued.

Despite struggling
with presentation,

Kentish-born chef patron
Rosie has impressed

with some adventurous dishes
inspired by her extensive travels.

I can definitely work on
carrying on plucking inspiration

from everywhere,
but getting my own style

when bringing them all together.

Rosie, you've got some fabulous
spices on your bench.

What direction are you going in?

So, I'm going to do
an Indian-inspired dish today.

I spent three weeks in India
in January this year.

I absolutely love Indian food.

Rosie's going to make
a hake fillet dish,

coconut and mango curry,
Bombay-spiced cauliflower,

tempura cauliflower leaf,
as well as a coriander oil.

Hake fillet is very fragile
and can just flake away,

so the cooking of this,
she needs to be very careful.

It will work great
with a curry sauce.

Have you considered presentation
in this?

You have? I'm working on my
presentation as we speak, Gregg.

Chefs, you're halfway.

The winner's amongst this 12.

Hopefully it's me,
but we'll have to wait and see.

You've got to perform on the day
and just keep nailing it.

With both parents trained chefs,

24-year-old sous chef Tom
has cooking in his blood.

He blew the judges and critics away
with his ambitious classics

and his attention to detail.

What are you making?

Wood pigeon, water-bathing it,
and then just going to sear it off

and then I'm going to top it
with some crispy onions,

celeriac remoulade, celeriac puree,

and then just a pigeon sauce finish
with a little bit of chocolate.

Whoa. Have you got the time for
all of this? Yeah, I hope so.

Wood pigeon, very delicate.

Needs a little bit of TLC

and he needs to be careful that
he doesn't scorch the meat.

And he's got a pigeon sauce.

He's made a reduction of port
and red wine.

And then mooter it with chocolate.

It will also need just a little hint
of vinegar as well to cut

through the bitterness of
that chocolate.

Australian-born Kasae is head chef
in a Japanese restaurant in Bath.

The judges have been wowed
by her inventive

and unique flavour combinations.

I have to give today's
invention test my everything.

I'm going to try and be
as creative as possible.

What are you going to make for us?
Today, we are going to Japan.

I'm going to make
a prawn chawanmushi.

So, chawanmushi is like
a set egg custard

with some bonito flakes
and some soy sauce.

I do you have some duck fat
burnt prawns,

a carrot curd.

Got a bit of a truffle, wasabi
and potato foam on the side.

Wow.

Chawanmushi is like
an egg custard,

but it's a savoury one

because she's putting
bonito and miso through it,

so it's going to have a saltiness.

I love the sound of this.

What is it you love about it?

Because if you said to the public,

"Look, I'm going to make
a prawn custard..."

The texture of
the chawanmushi is so soft,

and then you get the bite of
the prawns.

Because I've burnt them
with duck fat,

they have, like, a real gamey,
crispy kind of texture.

Private chef Tristan made
a strong start to the competition

by using bold, unusual
flavour pairings and no dairy.

I can't really play it safe.

To go out there and do something
you know already,

it's just a silly idea.

So I'm going to go out there
and make a really,

really cool dish, hopefully.

What are you making for us, chef?

Venison fillet,

artichokes with a little orange
and pine nut dressing,

creamy horseradish glaze
and then purple potatoes.

We're going to get venison
and orange

combined on the same page? We are.

My natural cooking style is just
to experiment with everything.

Never make a dish twice.

You've got to stick to your guns
and that's what I'm trying to do.

Pine nuts, orange, purple potatoes

and definitely not horseradish

are the ingredients that you would
associate with venison.

Tristan has very unique ideas
when it comes to his cooking

and he always tries to push
the boundaries.

They have worked at times,
but he's got to make sure

he keeps that balance.

30-year-old Welsh-born private chef
Cecily has impressed with stylish,

delicate and well-executed dishes.

I have got this far, so I don't want
to get too big for my boots,

but I don't think there's any
chance of that happening.

But, yeah, I do feel
a little bit more confident.

I am doing a prawn-filled
tortellini,

prawn bisque sauce
to go on top, con fit fennel,

and I've got a fennel
and dill salad.

Why did you decide to
do filled pasta?

I guess it's kind of summer food.

It's food that I would want
to be eating on holiday.

Cecily's tortellini have got
to be absolutely spot on.

The pasta the right thickness,
the filling cooked nicely,

not overcooked or dry on the inside.

At the same time, we don't want
the filling to pour out.

We want a good bisque,
full of flavour.

Get those heads sweated down.

Make sure we've got a lovely
little bit of fish stock

going in there, too.

You really want this bisque
to sing the flavour of prawns.

Despite being plagued by nerves
in the early rounds,

Newcastle-born sous-chef Kyle secured
his place with some risky dishes

that showcased his passion
for getting the most

out of his ingredients.

Good to see you, Kyle.
How are you?

Because you look a lot more relaxed.

It's just a mindset.

I can flip a switch quite easy.

Nothing else matters.

Just this.

And no, I don't care about
anything else.

I just want to be the best
in the room, you know,

own the space,

and hopefully stand out
to the judges

to get through to the final ten.

MONICA: Kyle is making a celeriac,
plant-based dish.

It's going to be glazed with miso.

He's making a celeriac puree
to go with it.

There's girolles and hazelnuts
for texture,

and he's also roasting the skin
of the celeriac to make a jus.

I love the sound of this.

The miso-glazed celeriac, lovely,
sweet flavour running through.

It's salty. He's got a little
bit of soy in there, too.

Celeriac puree, nice and smooth.

Hazelnuts, he's also slightly burnt
them just to get a little bit

of bitterness running through
the dish,

which I think is very clever.

Why a veg dish?
Veg is important, as well.

I've cooked this almost
like a steak,

so hopefully it'll come through.

But I'm comfortable with it.

Like, I'm so comfortable
with this dish, like.

Classically trained James runs
a hash-brown street-food business

and has stood out in the competition

showcasing his love
of Asian flavours.

At this stage,
you have to be top-drawer.

Everyone is a real contender now,

so there's no messing about.

Do everything you can do,

because I'm sure there'll be some
very strong dishes.

Do the family know how well
you've done?

My mum knows. My dad knows.

My mum taught me a lot
about cooking.

She went to my last pop-up,
which was nice.

Seated 60. Six courses.

I think that was when she thought,
“I've taught him quite well."

James has chosen turbot.

We've got gochujang hollandaise.

We've got a red pepper puree.

We've got some con fit leeks
with ginger and garlic.

We've got tahini-glazed aubergine.

And a sea herb chimichurri.

So not a chimichurri as we know
as such,

with parsley and other herbs.

He's just putting a twist on things
that we know, making it his own.

I like that.

James has had great ideas.

They've not always worked,
but they've been...

His individual elements
have been executed beautifully well.

Head chef Tommy
has consistently delivered

ambitious, sophisticated plates

that often feature his love
of Thai ingredients.

I've got a lot of big plans
and ideas

that I want to do, really,

and going out today
would be a disaster.

Tommy, anything you like to do
outside of cooking?

I love to go go-karting. Fabulous.

Why go-karting?

It's just the adrenalin buzz,
you know?

It's competition and it's good fun,
isn't it?

Any similarities between
a kitchen service and racing?

Somewhat. The pressure,
the adrenaline, you know,

everyone do their best sort of
thing, so that's quite similar. Hm.

Tommy has got pan-fried turbot,
he's got mussels,

he's making a fish mousse

from the turbot trim.

He's got Jersey Royal potatoes
that he's going to con fit.

He's got beurre blanc -
or butter sauce -

samphire and sea herbs.

Pan-fried turbot is all
about timing,

good colourisation, good butter.

Beurre blanc is always easy
to split.

You don't want to boil it.

The level of liquid to butter,
the ratio has to be just right

for the beurre blanc to work.

Chefs, you have five minutes.

Five minutes, please.

Bhajis, anyone?

Charlie.

Thank you, chef.

No, I'm just freaking out.

So, it's looking good.

Let's see if the judges
are going to like it.

SHE SIGHS

Have you tasted that? I have.

I think it's really nice.

Well, it's not what you think.

Yeah, it doesn't matter what
I think, does it? I'm joking!

Finishing touches.
A matter of moments, please.

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

Time's up.

First up is Lauren,
who's roasted a trout fillet

and topped it with crispy fish skin,

caper and parsley gremolata,

served with sugar
and vinegar macerated tomatoes,

pickled courgettes, zucchini flowers,

and finished with an alcohol-free
Bloody Mary sauce

made from tomatoes, cucumber,

tabasco and Worcestershire sauce.

The fish is fantastic.

Melt in the mouth.

I love the topping.

Crunchy skin, salty.

And it's got a bit of heat in there.

Yeah. Brilliant.

I love this little sauce in here.

Maybe add the vodka into it -

it might just take it to another
level - but it is good.

I'm very much enjoying eating it.

It's tomato, it's sharp pickling.

It's a lot of garlic.

I really like the crunch
of the vegetables.

Very nice.

The twist of your Bloody Mary,

the tomato flavours in there
work so well with everything,

the courgette, the courgette
flowers, samphire.

A delightful plate of food
in an invention test.

I'm good.

But I'm actually really hungry.

I know! I know!

I don't know if it's the nerves,
like, suddenly standing up there,

but I'm happy.

Charlie is serving pan-fried
turmeric and cumin-spiced hake

with a saffron carrot puree,
chilli and carrot-top pesto,

con fit purple potato,

carrot and onion bhaji,

roasted baby carrots,

and a curried coconut sauce
split with chive oil.

Charlie, your hake
is beautifully cooked.

I like how you've seasoned
it with curry powder,

a bit of salt.

The bhaji is delightful.

It's got texture, still got
the sweetness of the carrot.

Coconut sauce is light in curry.

You can taste the coconut.

You've got one smooth puree
and the little green quenelles,

carrot-top and chilli.

Salty, chilli heat.

It's very good.

It's not the most inventive,
creative dish I've eaten.

What we're looking for is maybe
a surprise, another element.

But it does taste good.

I'm pretty happy, to be honest.

I'm fairly confident I'm not going
to be in that bottom five.

Molly is serving sous vide
venison loin

with a pistachio
and crispy shallot crust,

sweet potato fondant,

sweet potato puree,

baby beetroots and carrots,

finished with a sauce
made from beef trimmings

and dark chocolate.

I personally would prefer my venison
to be cooked more.

It's slightly under.

The base of the sauce needs to have
a much stronger, meatier flavour.

Your beetroot is bland.
Your carrots, they are bland.

I expected a little bit more
from you, Molly.

I'd want my venison cooked
a little bit more.

But the gamey venison,
with your sweet notes of carrot,

sweet potato and beetroot
and chocolate, I think is great.

My venison,
I like how mine has been cooked.

You've got a pistachio crust
around the outside of it.

I wish there was more of it.

The sweet potato puree is beautiful.

I really like that.

But disappointed
with the sauce quality.

It doesn't have any depth in it.

Obviously I'm gutted,
but I've done what I've done and...

...hopefully I'll be able to
rectify it and keep going.

Philippe is serving parsley
and garlic-stuffed pork loin

wrapped in cured pork

with vanilla-dressed apricot,

elderflower and tomato salad,

black-eyed beans and an onion sauce.

The pork is impressive,

that it's managed to stay pink
in the middle.

I like the flavours of the herbs
running through.

And I like the flavours of
the cured, salty pork

around the pork loin like this.

You've got a lovely salad
of apricot, tomato, vanilla,

and I find it delightful.

Vanilla and pork? Apricot?

It's just... It reads so strange,
but it tastes so great.

The sauce is what makes it
just absolutely delicious.

Your beans, I think that's
a lovely little touch.

It's got great texture
and they are tasty.

You're working with some beautiful,
delicate flavours,

and you're making
every single one of them sing.

I'm really happy.

I didn't expect good feedback
like this, so I'm confident.

Inspired by her time in India,
Rosie's dish,

which is topped with a tempura
Bombay-spiced cauliflower leaf,

is pan-fried hake fillet

with onion salad,

pan-roasted cauliflower
with mustard seeds and coriander,

and wilted greens,

served with a coconut,
chilli and mango curry sauce.

This isn't the prettiest of dishes,
but it tastes great. Thanks.

I like the cauliflower with
the mustard seeds across it

and the flavour of coriander.

I like the flavour
on your cauliflower leaf,

even if it is the size of
an umbrella.

And I love the flavours
in your sauce.

The cauliflower leaf,

it shouldn't really be there
because it's not very nice.

But I love the cauliflower
underneath.

That's got great texture.

I love the little slices of
the chilli that you've got running

through the dish, as well.

The hake, that is just flaking away.

You've got the flavours
of the cauliflower,

there's spices,
there's spinach in here.

But when everything is put
on top of each other,

it's very hard to discern
or separate

what it is I'm having on this plate.

I'm feeling happy
that they like the flavour.

I keep getting the feedback
that it's not refined,

but, yeah, it is what it is.

Tom has made roasted wood pigeon,

covered with celeriac puree
and roasted onions,

red endive with
celeriac and mustard remoulade,

parsley emulsion,

crispy cabbage,

and finished with
a pigeon dark-chocolate jus.

This dish is delicious.

The pigeon's excellent.
Really good.

The chocolate sauce is great.

It's got a lovely little flavour
of the pigeon going through it.

Another cracking dish.

Thank you.

I really love the freshness
of the bitter endive salad

with the remoulade.

Great cooking there, Tom.
Thank you.

Just got lots of different elements
of yumminess, richness and depth.

That's great.

Thank you.

I'm glad the competition is going so
well for me at the moment.

I don't want to jinx
myself and slip up,

but I think so far I'm really doing
myself proud.

Kasae has cooked prawn chawanmushi -

egg custard flavoured
with bonito and miso -

served with duck fat charred prawns,

carrot curd, pickled radish,

crispy kale,

and a truffle, wasabi
and potato foam.

Kasae, the texture of
the chawanmushi egg custard

is just a little bit too set,

but I'm enjoying the flavours
of the bonito and the miso.

But I think you could have gone
a little bit more on that.

I find it very subtle.

Could have gone bigger
on the pickling, sharper.

I think we could have gone
bigger on your custard.

The foam, again, it's subtle.

Eating it isn't fantastic,
I'm afraid.

The prawn, very much well cooked,

but I'm not getting the fat
in there.

The custard here is the carrier
of this dish.

You need to pack that
with huge flavour.

And, unfortunately,
you haven't done that.

Oh, no! I'm leaking.

SHE SIGHS

I wanted to prove myself
in that calibre of chefs

and to come out feeling
a bit deflated and disappointed,

it's not really what I was
going for.

Tristan has made
pan-roasted venison fillet

with a horseradish
and soy glaze,

roasted Jerusalem artichoke
and shallot puree,

king oyster mushrooms,

con fit and deep-fried purple potato,

and pine nut and orange-dressed
baby artichokes.

The venison is not cooked.

But what's really killing the dish
for me is orange, pine nuts,

and horseradish.

Horseradish on this dish
shouldn't be anywhere near it.

The cooking of your artichoke
is beautiful.

But if anything, this dish
is crying out for a sauce.

Purple potato,

there's nothing special about
the way it's been prepared.

The pine nut and orange dressing...

Well, you know, you've always
got to try something new.

Sometimes they work.

Sometimes you've got to go
back to the drawing board.

Your mushroom is beautifully cooked.

The puree's a little watery.

I know how inventive and creative
you are and you want to be.

Not all inventions work.

I'm feeling fine.

It was...

They clearly didn't like
the combinations.

Which I understand. I tried
something and it didn't work.

So, onto the next one.

Cecily's dish is prawn
and fennel-top-filled tortellini

served with con fit fennel,

dill and fennel salad,

and dill oil,
finished with a prawn bisque.

Your pasta-making is lovely.

The filling,
you've got the prawns inside.

It hasn't dried out.

It hasn't seeped out.

So they're very well made.

You've got con fit fennel,
which is cooked beautifully.

It's a nice, tasty plate of food.

The bisque is sharper than I
expected, and that's OK -

I can live with that.

It's the amount of aniseed flavour
that I'd like a little bit less of.

We've got fennel two ways,
so there is a lot of aniseed.

All six of the tortellinis
that you've made are identical.

Delicious.

And when we poured the bisque
into the plate, it all came to life.

I like it. I'd eat all of this.

I don't know why,
I just go through all the things

that I think are wrong
and I'm just critiquing it.

And then I go up and they don't pick
any of the things

that I thought were wrong up!
But I'm relieved.

Kyle has made miso-glazed celeriac,

topped with pickled celeriac,

black truffle and thyme,

served with caramelised
celeriac puree,

girolles,

and burnt hazelnuts.

Finished with a celeriac skin jus,
split with dill oil.

The celeriac, beautifully cooked.
Soft like a fondant.

This celeriac puree
with the miso is just...

Oh, smooth, beautiful,

you know, brings the dish together.

Amazing. Cheers.

That is glorious.

Great flavours of truffle,
nuts, dill,

really quite sharp,
and aniseed,

all centred around a lovely,
almost nutty,

really soft, meaty celeriac.

Fantastic dish.

I think the little bit of genius
in this is the lovely hazelnut.

It's just really clever,

because the hazelnut is a similar
flavour to the celery, actually.

You've really got a beautiful
balance here.

I'm just feeling
overwhelmed, like...

I'm really enjoying the journey

and I just want to continue that.

James's dish
is butter-roasted turbot

topped with gochujang hollandaise,

served with red pepper puree,

con fit leek,

tahini and honey-glazed
roasted aubergine,

crispy ginger, crispy shallots,

and a sea herb chimichurri.

I think the cooking of the turbot
is beautiful.

Loving it with the leek
and the flavours of the herbs

of your chimichurri.

Those three things work together.

The pepper puree is delightful.

I love that with the aubergine.

The whole plate together
is a bit much.

You've got a gochujang hollandaise.

The gochujang is salty and then
finishes smoky and peppery.

That's delicious.

This is a dish of disparate parts,
but every single part is fantastic.

This sweet pepper puree,

that's delicious.

Your beautiful piece of cooked
aubergine with shallots on top

is great with the tahini.
Love that.

But it's not working
as a complete dish.

I cooked everything really well,
so it's frustrating.

So now it's a waiting game.

I would've liked to be
able to sit back and say,

"Yeah, I've gone straight through,”

but I just don't know
if it's enough.

Finally, Tommy has served
pan-fried turbot with mussels,

fish mousse
made with turbot trim,

con fit potatoes,

braised fennel,

garnished with samphire,
spring onions,

and crispy capers,

finished with a beurre blanc sauce.

This is sublime.

Fish perfectly cooked.

Your fennel is delicious.

Your cut potatoes, all cut
and cooked to perfection.

And of course, who doesn't love
a butter sauce?

Great dish.

The fish mousse,

it's smooth,
it's beautifully seasoned,

and it's just divine.

It's such a delicious dish.
I keep going back.

I'm so full, but it's so tasty.

Tommy,
I have no negative critique at all.

I'm getting onion bite,
I'm getting saltiness,

I'm getting sharpness,

I'm getting butteriness.

And that's making for
a very happy customer.

I feel like that's the strongest
feedback I've had yet.

Everyone seemed to be happy
with the dish.

So, yeah, I'm over the moon.

Definitely.

12 chefs.

There were some amazing dishes.

Seven of our favourites
are going straight through.

The other five are stopping
here to cook again.

There is someone's dish
I thoroughly enjoyed.

It was Lauren's dish.

Her trout with that beautiful
Bloody Mary tomato sauce dressing

was fantastic.

It was fresh.
It's a dish I'd eat again.

Kyle made us a dish centred
on celeriac

and I thought it
was absolutely stunning.

This was an outstanding
dish from Kyle.

I enjoyed Tommy's dish.

The turbot, beautifully cooked

with the little mousse on the side.

It was so small but just packed
such flavour.

Philippe was in my top two
chefs today.

Love the sauce,
love that pork cookery,

the vanilla, apricots, tomatoes,
add heat in it, add flavour.

It was inventive. It's creative.

Tom's pigeon was delightful.
Cooked perfectly.

I thought it was an absolutely
stunning dish.

So, going straight through,
we have Tommy, Kyle, Tom,

Lauren and Philippe.

I think two chefs both had issues
on venison today

and that was Molly and Tristan.

Two venison dishes. Both would
have gone back to the kitchen.

Molly and Tristan, in my opinion,
should definitely be cooking again.

That means we have to decide
between Cecily, James, Rosie,

Kasae and Charlie.

Three are cooking again.

Two are going to go
straight through.

Kasae's dish, chawanmushi,

I wanted more of that miso
and bonito flavours to really sing

through the cooked custard.

Prawns were cooked nicely,
but I just...

I just think the dish just lacked
a bit of energy and a bit of oomph.

I loved Rosie's hake in that
coconut curry sauce -

I thought it was fabulous.
But it looked terrible.

It was all piled into the one bowl.

You couldn't discern what was what.

James's dish, I think there
was some individual brilliance,

but the dish wasn't working
together as a whole.

I loved the cooking of the turbot,

the beautiful gochujang sauce
that went over the top.

But, all together, it was
not a harmonious plate.

Charlie's hake dish,

the bhaji was delicious.

The hake was beautifully seasoned
with the curry powder, too.

It just didn't have, for me,

the bells and whistles that I was
hoping for.

It was very simple. Very nice.

Cecily's tortellini,

the filling was lovely
with the prawns.

Beautiful little parcels.

For me,
just too much aniseed flavour.

Who's got the wherewithal
to challenge the front-runners?

And who needs to stay here
and prove a point?

Chefs, what a day.

We have made a decision.

Seven of you will be going straight
through to the next round.

Five of you will be staying
here in the kitchen to cook again.

The first two chefs staying
to cook again...

Molly.

Tristan.

The third chef cooking again...

Kasae.

The fourth chef cooking again...

It's Rosie.

And the final and fifth chef
staying here in the kitchen

and cooking again...

...is James.

The seven of you going through,

congratulations.

Very, very well done indeed.
Off you go.

We will see you soon.

Well done.

Well done.

Nailed it. Yeah!

What a relief. What a relief, yeah.

Chefs, you probably feel like
you're on the canvas right now,

but there are three places
still left to fight for.

Pick yourself up and show us
what you're made of.

The last round,
you all made a savoury dish.

So we've decided that now
we want you to make a dessert.

You've still got the larder
behind you,

but all the ingredients
that you would need to make

one fantastic dessert.

We still have three places
in the next round.

That does mean, of course,

that two of you will be leaving
the competition.

90 minutes, chefs.
You know what you have to do.

I can't wait.

Off you go.

I was pretty sure I was going to try
and lean towards pastry anyway,

so I'm pretty happy that
the challenge is going to be pastry.

I'm ready to go.

I'm over the disappointment.

I'm going to take
everything on board

and make something refined
and beautiful and elegant.

I've only done one pudding
in the whole competition,

so I'm really looking forward to it.

It's going to be fun
and we'll see what happens.

What is the dish, please, Tristan?

The dish is going to be basically
a dairy-free dessert.

So I'm going to have
a little choux bun

stuffed with some creme patissiere
made with pistachios and Cointreau,

and then a dairy-free sponge,

which is slightly crisped up
to go around the outside

to add a little bit of crunch,

soaked in elderflower syrup.

Some stewed strawberries
on the bottom

and then praline's just going
to top it off

with the crispiness of it.

You don't touch dairy, do you?

No, so everything's going to be
dairy free,

but doing it differently
is kind of my way.

And, as you've experienced,
it's good and bad.

I still want to be true to myself
and risk on each round.

You can still create fabulous
puddings without dairy,

so I'm looking forward to this.

Tristan's using oat milk
and dairy-free butter

for his choux buns.

The key to a good choux is about
incorporating the eggs into the mix,

into the pastry itself.

It's got to be incorporated
perfectly well for it to rise.

Plus dairy-free crispy sponge,

so it's a sponge with oil added
into that,

and then he's going to soak that
into the elderflower syrup.

Well, if he's going to do that,

he needs to make sure
they're really crispy.

Otherwise, his crisp sponge
will go into a soft sponge.

Tell us, James, what are you doing?

I'm going to do a caramelised
toffee banana,

a beef fat chocolate ganache
on the bottom,

some caramelised banana on top.

I've got a Swiss meringue on
the side with some toasted-off nuts

and then some crispy artichokes,
as well.

Why the use of beef fat?

I think it's delicious
with chocolate.

I think it's a really nice
kind of substitute for butter.

Do you know how this is
going to come together?

Yeah, I'm pretty sure it'll be...

it'll be more cohesive
than my last dish.

It's got sweet and savoury on top
of each other,

so they'll hopefully balance
each other out really nicely.

James's dessert is caramel, banana,
toffee. They all work together.

Beef fat chocolate ganache,
that works well.

Beef fat is rich.

It's got a little savoury
flavour behind it,

and of course, it's a fat.

That'll make it nice and soft,
but also incredibly delicious.

We've got textures coming
through in the forms of nuts,

as well as a savoury part of
the artichokes.

I like the sound of this dessert.

I just hope James has thought
about how it all comes together.

30 minutes gone already.
You've got an hour left.

Time is flying.

Molly loves the classics

and now she's going to make
a lemon tart for her dessert.

I love a lemon tart.

The lemon tart filling
goes in and baked gently.

Molly's got to makes sure this is
one of the first things

she gets done
and cooked in the oven,

because it then needs to set.

Molly, what makes
a great lemon tart?

To me, it's the tartness of it.

If it's too sweet, it's not
a proper French tart.

Should it be sharp enough
to make you go...?

Yeah, hopefully.

Try and impress you today
and get back on the track.

We've got raspberries three
different ways.

We've got fresh raspberries.
We've also got a raspberry gel

and a raspberry sorbet.

The sorbet's got to taste
of raspberry,

sweetened to perfection
and quenelled.

I don't just want a blob
of raspberry sorbet in a bowl.

This now is all about detail.

What are you doing, Kasae?

Madeira poached pears spiked
with a little bit of port, as well.

A fudgy chocolate ganache
underneath.

Madeira and tamarind gel.

I've got some mascarpone
that's been mixed with a pistachio

and pumpkin seed praline.

And then it's going to have a little
bit of chocolate and porcini soil

around the side.

Ooh, nice.

How determined are you now to grab
yourself a place?

More determined than I've ever been.

Up until now, it's been
hopefully I get through,

hopefully I get through.
But now it's got to get through.

Kasae's dessert, lovely ideas.

You've got a pear that's been
poached in the sweet flavours

of port and Madeira.

A chocolate and vanilla ganache.

Got to be beautiful and smooth.

She's also making a pistachio
and pumpkin seed praline,

which then she's blending up

and then folding it through
whipped mascarpone.

Genius.

Loving the sound of this dessert.

I hope Kasae's really packed
this dessert full of the flavours

we weren't getting
in the last round.

30 minutes left.

Half an hour.

Oh, this pastry is
not going to do it.

Come on. Don't do this to me.

Rosie is cooking a chocolate
pastry tart.

She's got very deep pastry rings.

If she gets these tart rings
lined properly,

that'll be an incredible
achievement,

because she's basically chosen

pretty much the hardest tart rings
that you can line.

She's making a fondant mix.

This one has no flour,

and I'm guessing she's going
to then fill the tart,

bake it so it's still soft
in the middle.

In the middle of this,
there will be a caramel centre

flavoured with tamarind.

We have a smooth
peanut butter ice cream -

that sounds wonderful -

and a peanut brittle.

Lovely flavours here.

Lots going on, a lot to do.

And it needs to look good, too.

How do you feel about pastry work
generally?

I don't think
I'm confident enough with pastry

to probably do anything
too wacky and out there.

So I'm hoping that I can just
do kind of solid flavours

that I know work well together
and make it look beautiful.

Hats off to Rosie for
pushing herself,

but she's certainly running
out of time.

Rosie is looking incredibly
panicked.

Oh, BLEEP a brick.

Oh, God. Why didn't I...?
I'llL have to...

How long have we got left?

Right, chefs.
You've got ten minutes left.

Oh, dear.

Are you happy?
Yeah, I'm happy, yeah.

Good. That's a spare.

Go, go.

Chefs, you have five minutes left.

I hope your desserts
are coming together.

Do you know how pretty this
looked in my head?

Oh, my God.
I can't save them.

Oh, I'm so sad.

Your time is up.

Well done.

Very good.

To stay in the competition,

Molly has made a classic
lemon tart,

fresh raspberries filled
with raspberry rum gel,

and a raspberry sorbet.

Molly, the lemon tart

is so tart, so sharp.

It's how I personally love it.

It's delicious.

Your raspberries, I like
the little gel on the inside.

The sorbet, lovely.

It's smooth.

Solid cooking.

Well done, you.

Thank you.

The set lemon tart is beautiful.

It's sharp, it's clean.

Beautifully lined pastry.

Real good attention to detail.

It is delicious. Thank you.

It is so sharp.

It's almost making one eye squint.

It's lovely. Buttery pastry.

Really, really enjoying it.

I'm happy and I feel
like I've got back on track.

You know?
I did what I set out to do.

I've dusted myself off
and went again,

which a few months ago I'd have
struggled with, to be honest.

Kasae's dish is a port
and Madeira poached pear

with chocolate and vanilla ganache,

topped with hazelnut, pistachio
and pumpkin seed praline mascarpone,

served with Madeira and tamarind gel

and a chocolate
and porcini mushroom soil.

That pear is fantastic.

You've poached it so well.

I'm almost getting the bitterness
in the strength of a glass of port

before that becomes honeyed
juice of a lovely, slippery pear.

Loving it.

I really like the tamarind gel.

It's got a little bit of sharpness

where it cuts through
the richness of this dessert.

It very much needs the soil
that you have on here

because of the textures.

I love the ideas on this plate.

Your ganache is like silk.

It's delicious.

Mascarpone on top
just cuts through.

Just brings a little bit of acidity.

You've executed it beautifully well

and you've also incorporated
some fabulous twists.

And that is what makes it delicious.

I'm feeling really elated,

more so than I have at all so far
in the competition, I think.

I don't know if it's
my best round food-wise,

but I'm really happy
with how I cooked.

Rosie has made a baked
chocolate mousse tart

filled with tamarind caramel,

topped with crushed peanut praline

and served with
peanut butter ice cream.

It just looks like the most
unrefined thing I've ever made,

so I'm a bit heartbroken,
to be honest.

It doesn't look fabulous,

but it certainly packs
a punch in flavour.

The pastry is melt in the mouth.

The chocolate mousse inside is
incredibly rich and oozy.

Your caramel hasn't worked.

It's a toffee,
it's a little bit too soft,

but it does have a lovely
caramel flavour.

The peanut butter ice cream,

it's delicious.

You have good flavours here.

Your flavours are great.

The textures of your pastry
are fantastic.

Your filling is fantastic.

It's not the presentation
you wanted.

We know that.

It's just very frustrating,

because I just keep doing
the same thing.

Oh.

So...I'm really sad.

Knowing that I kind of didn't
do myself justice.

For a place in the next round,

James is serving a milk chocolate
and beef fat ganache

with caramelised bananas,
peanut brittle,

artichoke crisps,

and a Swiss meringue.

The ganache,
it's beautiful and smooth.

I like the brittle.
The brittle's great.

It's nice and delicate and soft.

I like the ideas,
but the sweet banana,

sweet meringue,
sweet chocolate ganache,

I'm just struggling to get
through the sugar element

of the dish.

I like the chocolate with
the beef fat.

It makes it firmer.

It makes it very rich.

Bringing an artichoke into
a dessert is very, very clever

because, of course, an artichoke's
got a nuttiness about it.

Those crisps are lovely.

What I have to admire here
is the skill.

This meringue is beautifully made.

The ganache itself using beef fat -

it's brave, but it works.

But you need to get that balance
of the sweetness right.

It didn't go as well
as I'd hoped, unfortunately.

Technically, though, all good stuff.

Very frustrating.

Finally, it's Tristan,
who has made a dairy-free dessert

of profiteroles
stuffed with creme patissiere

made with oat milk -

one flavoured with orange liqueur,

the other with pistachio -

sat on a bed of lemon-stewed
strawberries,

with crispy sponge
soaked in elderflower syrup

and elderflower petals.

I think we've got
a design issue here,

because if you put
profiteroles in compote,

they're going to go soggy.

The filling with the orange liqueur
is a little bit too wet,

as well, for your pastry.

I'm just ending up with a bowl
that's really, really soggy.

I really like the flavours
of the strawberries underneath

and how it's been cooked.

The crispy cake doused
in elderflower,

there's a hint of elderflower,
but it's gone a tad soggy.

Your choux pastry is not right.

It needs drying out a lot more

for it to hold
and to take the filling.

Pistachio creme patissiere

doesn't taste of pistachio.

You get no flavour.

These are all the little
things that we look for.

These are what these ingredients
are all about.

To hear that feedback is obviously
not very nice, but at the same time,

you take those comments on board...

Oh, well.

...and you move forward from there

and you just make yourself
a better chef.

I do enjoy a dessert challenge.

Definitely the toughest day

in the MasterChef kitchen
so far for our chefs.

I had one absolutely
stand-out dish.

For me, full of technique,
wonderful flavours,

and that was Kasae.

The ganache with the port
and Madeira poached pears

and, of course, the tamarind gel.

I thought she did
a knockout dessert.

So Kasae goes through? Definitely.

And she"ll be incredibly
relieved, I think.

Molly, with her lemon tart,

it was faultless.

The raspberry sorbet was delicious.

Classic cookery done well.

Put Molly through.

I agree.

Tristan is a chef that has
great ideas.

But the choux pastry buns
weren't brilliantly made

and they were sitting in a compote
making them all soggy.

Both creme patissieres
weren't cooked properly.

They weren't firm enough.

They neither carried the big
flavour of the orange liqueur

or the pistachio.

It just wasn't quite
his day today, unfortunately.

Tristan's leaving the competition.
Yeah.

This means we have one more place

and it's between Rosie and James.

James made the beef fat ganache.

I really liked that.

The skill to make
the beautiful Swiss meringue,

I have to admire that, as well.

It just was just edging
too sweet for my liking.

Rosie, I think,
has got a great palate.

But the top of the tart
that was supposed

to be brittle wasn't - it was chewy.
I loved the baked mousse.

I thought that was really rich
and delicious.

Loved the peanut ice cream.

But the dessert just looked
clunky and messy.

It just wasn't coming together.

Obviously it'd be great to
go through.

I've had the best time ever
being here

and I really want that to carry on.

SHE SIGHS

I'll be frustrated if I left,

especially because
I've done two dishes

where I didn't mess up
any of the cooking.

It would be annoying.

It would be annoying.
I've got plenty more to give.

Chefs,

what a day.

It's not easy having to cook again

and you guys have given it
absolutely everything.

We have made a decision.

Two of you, sadly,
are leaving the competition.

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

...Kasae.

Congratulations.

Thank you.

Our second chef going through...

...Molly.

Well done.

Our third and final chef
going through is...

It's James.

HE EXHALES

Thank you.

I knew it was coming.

Rosie, Tristan, thank you so much.

You should be incredibly
proud of yourselves.

Well done.
Thank you very much indeed.

Well done, guys.
Thank you so much. Take care, Rosie.

ROSIE GROANS, TRISTAN CHUCKLES

I was so upset earlier, but actually
now I feel really good.

Like, I've had the best time ever.

And I've done better
than I thought I would,

and I wouldn't change it
for the world.

I had a bad day, but overall
it's just been really rewarding,

exciting and just great fun.

So, yeah, I'd recommend it
to any chef.

I thank my lucky stars.

Someone's looking out for me.

Lesson learned.
Never a mistake, only a lesson.

Always up for more.

Just keep giving it to me,
I'll keep trying my best.

I want to be top.

I want to get that faultless
feedback from the judges.

I'm itching for it.

Plenty more in the tank for me.

I feel like I'm ready for a pint.
SHE LAUGHS

Maybe two.

Every round that I get through,
I'm super stoked.

But, yeah, I'm very, very proud.

Come on. Come on, bring it in.
Yeah.

Next time, knockout week continues

and the contestants
are being split into two groups.

The first five will compete outside
the MasterChef kitchen

for the first time...

I'm running round like
a headless chicken.

Yes, yes, yes.

Oh! Pray for Molly.

...before returning to fight
for their place in the semifinals.

That is a delightful dish.