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1
00:00:06,840 --> 00:00:09,975
'Every great chef
started at the bottom...
2
00:00:10,000 --> 00:00:12,375
'and worked in
the toughest kitchens...
3
00:00:12,400 --> 00:00:13,975
'to make it to the top.
4
00:00:17,800 --> 00:00:19,655
'The contestants have seconds
to grab...'
5
00:00:19,680 --> 00:00:22,215
Grab ingredients!
'..minutes to cook...'
6
00:00:22,240 --> 00:00:23,855
45 seconds,
and you're still cooking!
7
00:00:23,880 --> 00:00:25,975
'..And moments
to deliver their dishes.'
8
00:00:28,000 --> 00:00:29,455
I'm starting to get a bit scared.
9
00:00:31,040 --> 00:00:33,295
The team competition is over.
10
00:00:33,320 --> 00:00:34,615
This is terrifying.
11
00:00:34,640 --> 00:00:37,055
The top level is closed.
12
00:00:37,080 --> 00:00:38,135
You'll be taking on...
13
00:00:38,160 --> 00:00:40,495
RONAN EXHALES DEEPLY
..seafood.
14
00:00:40,520 --> 00:00:42,175
Has anyone got
one of those blenders?
15
00:00:42,200 --> 00:00:44,815
Why would I give it to you?!
I'm just asking permission, mate.
16
00:00:44,840 --> 00:00:47,055
PAUL: Gurpreet...
Gotta go. ..get it on there.
17
00:00:47,080 --> 00:00:49,255
ALL SHOUT
No!
18
00:00:51,280 --> 00:00:52,975
I'm pissed.
19
00:00:53,000 --> 00:00:56,295
Gurpreet, Temi, Gold -
you're going in the cook-off.
20
00:00:56,320 --> 00:00:58,095
Let's go, let's go, let's go!
21
00:00:59,400 --> 00:01:02,655
Temi... you are not gonna be
the Next Level Chef.
22
00:01:05,720 --> 00:01:08,655
JADE: This competition
has stepped up a level.
23
00:01:08,680 --> 00:01:10,055
No-one is safe...
24
00:01:10,080 --> 00:01:12,895
and that's terrifying.
25
00:01:12,920 --> 00:01:17,135
You won't be taking on
one type of cuisine, but two.
26
00:01:17,160 --> 00:01:19,695
It's Fusion Week.
Surprise!
27
00:01:19,720 --> 00:01:22,455
Big Zuu, man. What a legend.
Go!
28
00:01:22,480 --> 00:01:24,775
There is no excuse...
Arriba!
29
00:01:24,800 --> 00:01:27,735
SHE LAUGHS
...not to produce excellence.
30
00:01:27,760 --> 00:01:29,735
I can see it in your eyes.
CALLUM: See, I'm hungry.
31
00:01:29,760 --> 00:01:31,495
I can feel it!
32
00:01:31,520 --> 00:01:34,895
Come on!
Get it on! Get it on! Get the BLEEP.
33
00:01:38,800 --> 00:01:41,255
This is Next Level Chef.
34
00:01:55,280 --> 00:01:57,535
One cook away from the semi-final.
Yes. Ooh.
35
00:01:57,560 --> 00:02:00,215
It's gonna be a tough one, this one.
Wow! The competition is thick.
36
00:02:00,240 --> 00:02:01,255
It is ON.
Yeah.
37
00:02:01,280 --> 00:02:02,375
You ready?
Yeah.
38
00:02:02,400 --> 00:02:03,815
Welcome back!
39
00:02:03,840 --> 00:02:06,535
'Coming into today,
I've got to smash it.'
40
00:02:06,560 --> 00:02:10,375
If I don't put up
a perfect next level dish today...
41
00:02:10,400 --> 00:02:11,975
I'm going home.
42
00:02:12,000 --> 00:02:14,375
Right. How are we feeling?
43
00:02:14,400 --> 00:02:15,615
CONTESTANTS: Good. Great.
44
00:02:15,640 --> 00:02:17,495
Twelve of you
started off in this competition.
45
00:02:17,520 --> 00:02:19,215
We're down to the final seven.
46
00:02:19,240 --> 00:02:23,255
That one-year mentors hip
with Paul, Nyesha and myself...
47
00:02:23,280 --> 00:02:26,655
that comes with a £100,000 prize.
48
00:02:26,680 --> 00:02:30,255
Both those things are in sight
for one of you.
49
00:02:30,280 --> 00:02:31,895
'When I had my accident,
50
00:02:31,920 --> 00:02:34,655
'that was the last time
I was in a professional kitchen.'
51
00:02:34,680 --> 00:02:39,095
This competition has made me fall
in love with cooking all over again.
52
00:02:39,120 --> 00:02:42,055
If I won, I want to take my life
in a cooking direction again,
53
00:02:42,080 --> 00:02:44,255
cos I've got that passion back.
54
00:02:44,280 --> 00:02:46,255
Last week, we pulled the plug
on the teams,
55
00:02:46,280 --> 00:02:48,975
and now each and every one of you
are flying solo.
56
00:02:49,000 --> 00:02:51,855
Chefs, we are at the stage
of the competition
57
00:02:51,880 --> 00:02:54,415
where we are invested in all of you.
58
00:02:54,440 --> 00:02:56,055
But, gotta be honest -
59
00:02:56,080 --> 00:02:59,695
I've still got a soft spot
for Team Ainsworth there on the end.
60
00:02:59,720 --> 00:03:02,415
You two had a tough time
in that cook-off last week,
61
00:03:02,440 --> 00:03:05,215
and you need to fight your way
out the basement tonight, OK?
62
00:03:05,240 --> 00:03:06,975
All week, it's just been in my head,
63
00:03:07,000 --> 00:03:08,695
Gordon just saying,
"You plate like a baby,
64
00:03:08,720 --> 00:03:09,895
"you plate like a baby."
65
00:03:09,920 --> 00:03:12,615
'I can only just try
and cook my best and redeem myself.'
66
00:03:12,640 --> 00:03:14,935
Tony, so proud of you.
67
00:03:14,960 --> 00:03:18,295
You finally got best dish
of the clay, alongside Callum.
68
00:03:18,320 --> 00:03:19,375
Thank you.
69
00:03:19,400 --> 00:03:21,615
Do you think you're the one to beat
in this competition?
70
00:03:21,640 --> 00:03:24,415
I've just gotta bring my A-game
and go for it.
71
00:03:24,440 --> 00:03:26,975
'I am a head chef on a super yacht.'
72
00:03:27,000 --> 00:03:29,615
I've got a decent day job, but it's
not something I wanna always do.
73
00:03:29,640 --> 00:03:31,055
I wanna be at home with my kids.
74
00:03:31,080 --> 00:03:33,535
'I wanna cuddle my wife
every night.'
75
00:03:33,560 --> 00:03:37,815
Winning this is everything,
because it does open every door.
76
00:03:37,840 --> 00:03:41,895
OK, onto this week's BIG,
77
00:03:41,920 --> 00:03:44,175
and I mean BIG, challenge.
78
00:03:44,200 --> 00:03:47,135
That's because you won't be
taking on one type of cuisine...
79
00:03:47,160 --> 00:03:48,295
but two.
80
00:03:49,760 --> 00:03:51,095
It's Fusion Week.
81
00:03:51,120 --> 00:03:52,535
SHE SIGHS
Oh!
82
00:03:53,760 --> 00:03:55,895
'This week is my week.'
83
00:03:55,920 --> 00:03:57,175
I am a fusion.
84
00:03:57,200 --> 00:03:59,975
I'm a fusion of India,
I'm a fusion of China.
85
00:04:00,000 --> 00:04:03,815
I'm so, so excited
to just get in there
86
00:04:03,840 --> 00:04:06,815
and just literally
put myself on a plate.
87
00:04:06,840 --> 00:04:11,095
Fusion is absolutely
about unusual combinations.
88
00:04:11,120 --> 00:04:16,175
Pairing things you may have never
thought would go together, but do.
89
00:04:16,200 --> 00:04:20,895
Tonight, when that platform drops,
it's gonna be packed with boxes,
90
00:04:20,920 --> 00:04:23,775
each containing ingredients
from a different country.
91
00:04:23,800 --> 00:04:25,135
Whatever you grab,
92
00:04:25,160 --> 00:04:28,575
you then fuse them together
into a next level dish.
93
00:04:28,600 --> 00:04:30,775
Trust me, this is hard.
94
00:04:30,800 --> 00:04:33,175
I genuinely do enjoy fusion food,
95
00:04:33,200 --> 00:04:35,415
but I'm just worried
because I'm in the basement,
96
00:04:35,440 --> 00:04:38,415
so I'm just hoping to get
ingredients that I recognise.
97
00:04:38,440 --> 00:04:40,095
SHE LAUGHS
98
00:04:40,120 --> 00:04:41,655
To help all of you out tonight,
99
00:04:41,680 --> 00:04:45,095
with expert advice
of fusion cuisine,
100
00:04:45,120 --> 00:04:48,495
we have a double BAFTA award-winner.
101
00:04:48,520 --> 00:04:51,255
Ooh!
This guy has perfected the art
102
00:04:51,280 --> 00:04:54,215
of experimenting
with different cuisines. Yeah.
103
00:04:54,240 --> 00:04:58,815
Ladies and gentlemen,
please welcome... Big Zuu!
104
00:04:58,840 --> 00:05:01,535
CHEERING AND APPLAUSE
105
00:05:01,560 --> 00:05:02,895
Yeah!
106
00:05:05,120 --> 00:05:07,055
Hello, guys.
You lot all right, yeah?
107
00:05:07,080 --> 00:05:09,015
CONTESTANTS: Yes, Chef.
How's it going?
108
00:05:09,040 --> 00:05:10,255
I'm feeling good, you know.
109
00:05:10,280 --> 00:05:13,295
I'm a guest chef
on a Gordon Ramsay program me.
110
00:05:13,320 --> 00:05:15,455
I made it!
LAUGHTER
111
00:05:15,480 --> 00:05:17,215
Big Zuu in the house!
112
00:05:17,240 --> 00:05:19,095
The way he does things...
113
00:05:19,120 --> 00:05:22,855
the quirkiness, the humbleness
to his dishes, how he goes about it.
114
00:05:22,880 --> 00:05:24,375
'He's on point.'
115
00:05:24,400 --> 00:05:26,735
You know what,
I love fusing flavours together.
116
00:05:26,760 --> 00:05:28,415
I come from a mixed heritage.
117
00:05:28,440 --> 00:05:30,695
So, my mum is African
and my clad is Arab,
118
00:05:30,720 --> 00:05:33,375
so I grew up eating
a lot of fusion food at home.
119
00:05:33,400 --> 00:05:34,855
How would you describe your style?
120
00:05:34,880 --> 00:05:39,135
Erm, well, I'm a self-taught chef...
so like some of you guys here.
121
00:05:39,160 --> 00:05:41,695
A lot of chefs
make it really complicated.
122
00:05:41,720 --> 00:05:43,615
My dish is very simple.
123
00:05:43,640 --> 00:05:48,855
His passion and his knowledge -
I want him to inspire those chefs.
124
00:05:48,880 --> 00:05:52,175
You have to make sure both sides
shine through, nothing overshadows.
125
00:05:52,200 --> 00:05:54,695
Ancl making sure that your flavours
come together,
126
00:05:54,720 --> 00:05:56,375
cos certain things clash
in a fusion,
127
00:05:56,400 --> 00:05:57,855
so making sure
the right things work.
128
00:05:57,880 --> 00:05:59,935
Love that. Here's the good news -
129
00:05:59,960 --> 00:06:03,055
Big Zuu will be travelling
across all three kitchens tonight,
130
00:06:03,080 --> 00:06:06,335
so tap into that genius
of the fusion.
131
00:06:06,360 --> 00:06:07,735
ALL: Yes, Chef.
See you later.
132
00:06:07,760 --> 00:06:09,335
Good to see you, bud.
See you lot in a bit.
133
00:06:09,360 --> 00:06:11,175
APPLAUSE
Big Zuu, everybody!
134
00:06:11,200 --> 00:06:12,975
IAN: 'How amazing to see Big Zuu.'
135
00:06:13,000 --> 00:06:15,135
It would just be fantastic
to have someone
136
00:06:15,160 --> 00:06:17,695
who really understands fusion
137
00:06:17,720 --> 00:06:19,815
to come into the kitchen
and give us some advice.
138
00:06:21,200 --> 00:06:23,415
Tony and Callum,
you got the best dishes last week
139
00:06:23,440 --> 00:06:25,255
and secured a place
in that top-floor kitchen.
140
00:06:25,280 --> 00:06:27,215
I'll see you in a minute.
Good luck to both of you.
141
00:06:27,240 --> 00:06:30,455
Being on that top floor today
is the absolute dream for me.
142
00:06:30,480 --> 00:06:33,935
I'm not 100% confident
with world cuisines.
143
00:06:33,960 --> 00:06:37,135
So me having top grab today
is ideal.
144
00:06:37,160 --> 00:06:38,735
It's good to be back here, innit?
145
00:06:41,080 --> 00:06:44,135
Let's do this!
TONY HOWLS
146
00:06:44,160 --> 00:06:46,975
Oh, Tony boy, it doesn't get
much better than this, does it?
147
00:06:47,000 --> 00:06:49,575
No. Absolutely not, mate.
148
00:06:49,600 --> 00:06:53,335
I'm so scared.
You'll be fine. Oh, my gosh!
149
00:06:54,560 --> 00:06:56,415
TOBY: 'It's my first time
in the middle kitchen
150
00:06:56,440 --> 00:06:57,695
'in the entire competition.'
151
00:06:57,720 --> 00:07:01,415
I'm just gonna cook my arse off
and get that top dish.
152
00:07:01,440 --> 00:07:03,455
This dish is so comfortable to me,
man.
153
00:07:03,480 --> 00:07:05,255
The basement is not pleasant.
SHE LAUGHS
154
00:07:05,280 --> 00:07:06,615
The basement's gonna be fine.
155
00:07:08,560 --> 00:07:09,615
Here we are.
156
00:07:09,640 --> 00:07:12,575
The best dishes have come out
of the basement time and time again,
157
00:07:12,600 --> 00:07:15,015
so maybe it's my turn
to turn out a brilliant dish.
158
00:07:15,040 --> 00:07:17,095
Who did they beat up with this pan?
159
00:07:17,120 --> 00:07:20,295
They're so wonky, they won't
even fit on the bloody stove.
160
00:07:20,320 --> 00:07:22,855
I couldn't think of anywhere
worse to be
161
00:07:22,880 --> 00:07:24,575
than the basement
during Fusion Week,
162
00:07:24,600 --> 00:07:27,455
just because
you know you're gonna be left with
163
00:07:27,480 --> 00:07:30,255
certain parts of the world
that doesn't go together.
164
00:07:30,280 --> 00:07:32,295
There was a few worried faces there.
165
00:07:32,320 --> 00:07:34,895
I mean, it's gonna be quite manic,
I feel like.
166
00:07:34,920 --> 00:07:37,615
'Today's challenge is one of
the biggest they've ever faced.'
167
00:07:37,640 --> 00:07:41,055
Taking two countries and fusing them
into one stunning dish -
168
00:07:41,080 --> 00:07:43,775
sounds easy,
but it's all about the pick.
169
00:07:43,800 --> 00:07:45,055
CH EERING
Good luck.
170
00:07:45,080 --> 00:07:46,295
Let's do this!
171
00:07:47,880 --> 00:07:50,295
I'm so excited. First time
I get to cook with both of you.
172
00:07:50,320 --> 00:07:51,855
What's the game plan today?
173
00:07:51,880 --> 00:07:55,455
To just try our hardest
and cook our souls out. Yeah.
174
00:07:55,480 --> 00:07:57,935
This is for that spot
in the semi-final.
175
00:07:57,960 --> 00:08:00,175
Yeah, have a good one.
You too.
176
00:08:01,280 --> 00:08:03,615
Good luck, guys.
Chefs, you OK?
177
00:08:03,640 --> 00:08:06,015
The middle kitchen,
it's a commercial space.
178
00:08:06,040 --> 00:08:10,015
There is no excuse
not to produce excellence.
179
00:08:10,040 --> 00:08:12,615
I mean, I'm a fusion
of two amazing cultures -
180
00:08:12,640 --> 00:08:14,455
Chinese and Indian, so...
181
00:08:14,480 --> 00:08:17,935
Fusion Week, I really do need
to start shining in this one. Yeah.
182
00:08:17,960 --> 00:08:21,135
If I can't do well in fusion,
I may as well get out.
183
00:08:22,680 --> 00:08:23,775
OK.
CALLUM: Yes.
184
00:08:23,800 --> 00:08:26,175
TONY: Yeah!
Let's go. Let's go. How you feeling?
185
00:08:26,200 --> 00:08:27,975
Really good, thank you.
Ready for this.
186
00:08:28,000 --> 00:08:29,455
How you feeling?
Good, Chef. Ready.
187
00:08:29,480 --> 00:08:31,215
They'll panic downstairs.
188
00:08:31,240 --> 00:08:34,655
You guys, on the top floor,
grab smartly.
189
00:08:36,800 --> 00:08:40,175
Lining up, Gurpreet and Gold.
So, it's two boxes, yes?
190
00:08:40,200 --> 00:08:41,735
IAN: Yes, Chef.
OK.
191
00:08:41,760 --> 00:08:44,615
PAUL: You know the drill.
Think wisely, all right?
192
00:08:44,640 --> 00:08:47,015
You've gotta fuse
these two boxes together.
193
00:08:47,040 --> 00:08:51,335
We're not teams no more,
we are out for ourselves.
194
00:08:51,360 --> 00:08:53,775
When that platform moves,
we're gonna grab.
195
00:08:53,800 --> 00:08:57,375
You've only got 15 seconds to grab,
OK? So be smart.
196
00:08:57,400 --> 00:08:58,935
PLATFORM WHIRRS
Platform is moving.
197
00:08:58,960 --> 00:09:00,855
When that turns green,
we're gonna grab.
198
00:09:00,880 --> 00:09:02,095
Go! Let's go, guys!
199
00:09:02,120 --> 00:09:04,735
Pick up two boxes
and fuse them together.
200
00:09:04,760 --> 00:09:06,815
We've got Thailand, Greece, USA.
201
00:09:06,840 --> 00:09:10,095
I saw Japanese, Wagyu beef.
I was like, "Yes, this is it,
202
00:09:10,120 --> 00:09:12,415
"this is the time to shine
with this piece of meat."
203
00:09:14,880 --> 00:09:16,255
Ten seconds to go.
204
00:09:16,280 --> 00:09:19,855
Callum, you've gone for Greece.
Pass it over.
205
00:09:19,880 --> 00:09:21,415
Five, four...
206
00:09:21,440 --> 00:09:23,015
'South Korea was a panic pick.'
207
00:09:23,040 --> 00:09:26,095
Soon as I picked it up,
I was like, "Why did I pick that?"
208
00:09:26,120 --> 00:09:28,895
Brazil - nice choice, Tony.
Well done.
209
00:09:30,600 --> 00:09:32,455
Go! Go, go, go. 90, 9°!
210
00:09:32,480 --> 00:09:34,615
JADE: 'Ronan wanted
Indian and Chinese.
211
00:09:34,640 --> 00:09:35,895
'Ronan got there first...'
212
00:09:35,920 --> 00:09:37,295
Ronan, you grabbed Spain!
213
00:09:37,320 --> 00:09:39,295
...and then he didn't grab
any of them.
214
00:09:39,320 --> 00:09:41,575
'If he's not gonna grab the Indian,
then it's mine.'
215
00:09:41,600 --> 00:09:44,335
Choose wisely. What could you match
with that first grab?
216
00:09:44,360 --> 00:09:47,615
What could you fuse together?
Toby, you've gone for Thailand.
217
00:09:47,640 --> 00:09:48,975
TOBY: 'China, let's go for it.'
218
00:09:49,000 --> 00:09:51,255
Yo ink. jade takes it.
219
00:09:51,280 --> 00:09:54,175
Crap! Ah! Damn, damn, damn, damn.
Come on. Wow.
220
00:09:54,200 --> 00:09:56,135
Come on, come on, come on!
You've gotta grab a box!
221
00:09:56,160 --> 00:09:57,575
'I grab Lebanon.'
222
00:09:57,600 --> 00:09:59,415
I went, "Oh, crap."
223
00:09:59,440 --> 00:10:02,935
How am I gonna pair Spain
with Lebanese food?
224
00:10:04,160 --> 00:10:05,575
No, Toby! Toby!
225
00:10:05,600 --> 00:10:08,055
Ah, you grabbed Morocco
in the last seconds there.
226
00:10:09,680 --> 00:10:11,695
Damn, damn, damn, damn!
227
00:10:11,720 --> 00:10:15,735
Go! There are only four boxes left,
guys. Grab two each.
228
00:10:15,760 --> 00:10:19,295
I saw Jamaica and I was like, "Yes!"
I was gonna snatch that bitch.
229
00:10:19,320 --> 00:10:21,495
I was like,
"I need that lobster in my life."
230
00:10:21,520 --> 00:10:24,295
Jamaica, US, Mexico, Germany.
Sorry, G! It's OK!
231
00:10:24,320 --> 00:10:26,815
I couldn't, with the best will
in the world, let her have it.
232
00:10:26,840 --> 00:10:28,295
I had to have that spiny lobster.
233
00:10:28,320 --> 00:10:29,895
You gotta do what you gotta do.
Nice.
234
00:10:29,920 --> 00:10:31,815
I love it. I love it.
Whoa! Keep going. You got it?
235
00:10:31,840 --> 00:10:33,775
You're all fine. You're all good.
236
00:10:33,800 --> 00:10:34,935
Well clone, team.
237
00:10:34,960 --> 00:10:37,575
I have massive love
for everyone in this competition,
238
00:10:37,600 --> 00:10:40,015
but if you get between me
and a lobster, you're in trouble.
239
00:10:40,040 --> 00:10:41,815
You know what I mean?
240
00:10:41,840 --> 00:10:44,295
Gurpreet, what a grab.
Mexico and USA.
241
00:10:44,320 --> 00:10:48,655
I am so surprised that those
countries came down to the basement.
242
00:10:48,680 --> 00:10:51,295
Shouldn't be too hard of a fusion.
243
00:10:51,320 --> 00:10:53,455
All right, team,
your 40 minutes starts right now.
244
00:10:53,480 --> 00:10:55,215
Let's go, let's go, let's go!
245
00:10:57,440 --> 00:10:59,735
The cook of your lives, OK?
Yes, Chef.
246
00:10:59,760 --> 00:11:01,335
A place in that semi-final.
247
00:11:03,160 --> 00:11:04,735
Guys, no excuse. Best ingredients.
248
00:11:04,760 --> 00:11:06,975
Come on, the best kitchen
in the country right now, yes?
249
00:11:07,000 --> 00:11:08,095
Yes, Chef.
250
00:11:10,800 --> 00:11:12,375
Right, Tony,
what baskets did you grab?
251
00:11:12,400 --> 00:11:14,255
I grabbed Brazilian, Japanese.
Right.
252
00:11:14,280 --> 00:11:16,055
I've got an amazing piece of Wagyu.
253
00:11:16,080 --> 00:11:18,255
What's the Brazilian influence
across this dish?
254
00:11:18,280 --> 00:11:20,175
The black beans
are gonna go in the ramekin.
255
00:11:20,200 --> 00:11:21,815
Keep it out,
keep it away from that steak,
256
00:11:21,840 --> 00:11:23,615
so you can use it
almost like a dipping sauce.
257
00:11:23,640 --> 00:11:25,895
I'm gonna use my dancing
bonito flakes over the top...
258
00:11:25,920 --> 00:11:27,495
Love it.
..so it's kind of fusing the two.
259
00:11:27,520 --> 00:11:28,775
Wagyu - treat it with respect.
260
00:11:28,800 --> 00:11:30,975
You know that, yes?
Absolutely. Yes, Chef.
261
00:11:31,000 --> 00:11:33,975
Callum, you look worried.
What did you grab?
262
00:11:34,000 --> 00:11:37,215
I grabbed South Korea and Greece.
Oof, beautiful.
263
00:11:37,240 --> 00:11:39,575
So, Greece has got the protein,
right? Yes, Chef.
264
00:11:39,600 --> 00:11:41,335
Got a rack of lamb.
Where are we going with it?
265
00:11:41,360 --> 00:11:43,575
I'm thinking I'm gonna...
266
00:11:43,600 --> 00:11:44,895
SIGHS HEAVILY
267
00:11:44,920 --> 00:11:47,095
This is the first time
in the competition
268
00:11:47,120 --> 00:11:49,335
that I've been so panicked
at the start of a cook,
269
00:11:49,360 --> 00:11:51,415
because I didn't know what to do.
270
00:11:51,440 --> 00:11:54,375
I'm gonna make a rub for my lamb.
How are we gonna cook the lamb?
271
00:11:54,400 --> 00:11:56,455
I'm thinking I'm gonna...
272
00:11:56,480 --> 00:11:58,255
pan sear it
and then finish it in the oven.
273
00:11:58,280 --> 00:12:01,495
Make sure that gets on early, so you
can literally get that thing, yeah,
274
00:12:01,520 --> 00:12:03,375
render the fat and let it rest.
275
00:12:03,400 --> 00:12:05,975
Have you ever cooked with these two
country ingredients before?
276
00:12:06,000 --> 00:12:07,935
Never cooked these two countries
before. No, no.
277
00:12:07,960 --> 00:12:09,375
It's not in your wheelhouse, is it?
278
00:12:12,840 --> 00:12:15,095
Ronan, you look a bit disappointed.
279
00:12:15,120 --> 00:12:16,815
Oh! My heritage has just gone...
280
00:12:16,840 --> 00:12:19,055
My absolute heritage
has gone from me!
281
00:12:19,080 --> 00:12:21,015
Oh, jade, you're just too quick!
282
00:12:21,040 --> 00:12:23,495
JADE: I'm so sorry,
but it's a competition.
283
00:12:23,520 --> 00:12:25,695
Kudos to jade
for taking India and China.
284
00:12:25,720 --> 00:12:30,335
How am I gonna pair lberico pork
from Spain and then Lebanese?
285
00:12:30,360 --> 00:12:32,375
Have you cooked with this before?
No.
286
00:12:32,400 --> 00:12:35,135
You maybe know it as press or.
It's what we call, like, the flank.
287
00:12:35,160 --> 00:12:37,055
So, it's like the shoulder
going into the loin.
288
00:12:37,080 --> 00:12:39,975
You've got lovely marbling
and lovely fat going through there,
289
00:12:40,000 --> 00:12:41,055
so don't serve it rare,
290
00:12:41,080 --> 00:12:43,335
cos you wanna get that flavour
of the fat. Yes, sir.
291
00:12:43,360 --> 00:12:45,935
I'm seriously worried about Ronan.
292
00:12:45,960 --> 00:12:49,175
He has got a mountain to climb,
and he is rattled.
293
00:12:50,400 --> 00:12:53,375
This is for a place
in the semi-final.
294
00:12:53,400 --> 00:12:57,135
My mind just went completely blank,
and I had no idea what I was doing.
295
00:12:57,160 --> 00:12:59,855
My God. My God.
296
00:13:07,080 --> 00:13:10,015
35 minutes to go, team.
Next level dish, right?
297
00:13:10,040 --> 00:13:13,055
IAN: Yes, Chef. Come on, G!
298
00:13:13,080 --> 00:13:15,175
Ah, ah, my God!
299
00:13:16,360 --> 00:13:17,895
Tony, I want this next level, yes?
300
00:13:17,920 --> 00:13:20,015
Yes, Chef.
Love it.
301
00:13:23,600 --> 00:13:25,895
Oh, my God,
I'm so excited about Fusion Week,
302
00:13:25,920 --> 00:13:28,535
and I'm really excited for Big Zuu
to give these chefs
303
00:13:28,560 --> 00:13:32,175
some invaluable advice
on how to fuse their two cuisines.
304
00:13:32,200 --> 00:13:35,455
Surprise!
Hey! There he is!
305
00:13:35,480 --> 00:13:37,015
How amazing to see Big Zuu.
306
00:13:37,040 --> 00:13:39,695
He is such a fantastic presence.
307
00:13:39,720 --> 00:13:42,575
Welcome to the basement.
No-frills down here.
308
00:13:42,600 --> 00:13:44,655
'The doors are rusty and old.'
309
00:13:44,680 --> 00:13:47,775
it just feels like a basement
where bad things happen.
310
00:13:47,800 --> 00:13:51,335
So, we have Gold here.
He's grabbed Germany AND Jamaica.
311
00:13:51,360 --> 00:13:53,735
Jamaica and Germany.
Yeah.
312
00:13:53,760 --> 00:13:55,935
I don't think anyone's ever seen
a jerk sausage.
313
00:13:55,960 --> 00:13:58,015
Jamaica and Germany -
314
00:13:58,040 --> 00:14:00,215
I mean, it was just a case of,
"Whatever I get,
315
00:14:00,240 --> 00:14:01,735
"I put it out on the bench,
316
00:14:01,760 --> 00:14:03,535
"and I'll see what I can make
from it."
317
00:14:03,560 --> 00:14:06,095
The German flavours
are coming from black bread
318
00:14:06,120 --> 00:14:07,775
that I'm gonna make a stuffing with
319
00:14:07,800 --> 00:14:10,015
that's gonna go in
the head of the lobster. Yeah.
320
00:14:10,040 --> 00:14:12,415
I've got the flavours ofjamaica,
so I'm making a sauce.
321
00:14:12,440 --> 00:14:14,735
We've got coconut milk,
we've got Scotch bonnet peppers.
322
00:14:14,760 --> 00:14:17,015
Watch out for that Scotch bonnet.
Yeah. Yeah.
323
00:14:17,040 --> 00:14:19,575
Cos it has a beautiful,
fruity flavour... Yeah.
324
00:14:19,600 --> 00:14:21,935
...but too much of it
and it's too intense.
325
00:14:21,960 --> 00:14:23,615
My mum used to threaten me...
Yeah.
326
00:14:23,640 --> 00:14:25,375
...with Scotch bonnet
when I was a bad boy.
327
00:14:26,800 --> 00:14:28,335
Hello, Gurpreet.
Hello.
328
00:14:28,360 --> 00:14:30,935
How you doing? You're doing USA...
Yeah. ..and Mexico.
329
00:14:30,960 --> 00:14:33,215
I feel like you have
the most comfortable grab,
330
00:14:33,240 --> 00:14:34,975
in terms of cuisines, you know?
331
00:14:35,000 --> 00:14:37,175
USA, Mexico - they go together.
I know. It should be.
332
00:14:37,200 --> 00:14:38,695
I'm struggling
with these ingredients.
333
00:14:38,720 --> 00:14:40,375
There are some
that I'm very unsure about.
334
00:14:40,400 --> 00:14:42,735
And swordfish, I've never cooked.
335
00:14:42,760 --> 00:14:44,895
Gurpreet should have been
flying through this.
336
00:14:44,920 --> 00:14:46,855
That's already a fusion.
337
00:14:46,880 --> 00:14:49,975
So I was interested to see
how she could elevate that.
338
00:14:50,000 --> 00:14:52,815
So, what's the game plan for
your dish? What are you thinking?
339
00:14:52,840 --> 00:14:56,455
Make a sauce
out of the tomatillos and onion.
340
00:14:56,480 --> 00:14:59,295
And then put, like, some chilli,
some coriander in,
341
00:14:59,320 --> 00:15:01,815
and the swordfish on top.
342
00:15:01,840 --> 00:15:04,255
'Ey! You sound like
you're doin' a ting!
343
00:15:04,280 --> 00:15:06,175
You sound like
you got it under control.
344
00:15:06,200 --> 00:15:08,615
# Gonna puree with the fish
Ancl them things there. #
345
00:15:08,640 --> 00:15:11,535
Sounds like I'm in a beautiful
Mexican-American restaurant.
346
00:15:11,560 --> 00:15:13,695
I think I just need to believe in it
and go for it.
347
00:15:13,720 --> 00:15:15,095
You do, Gurpreet. You really do.
348
00:15:15,120 --> 00:15:18,055
I think you just need to be careful,
in terms of the balance of flavour.
349
00:15:18,080 --> 00:15:21,495
Yes, Chef. Yeah, because Mexican
is very punchy and it's very fresh.
350
00:15:21,520 --> 00:15:24,455
Ancl then, American's very salty.
Great advice.
351
00:15:24,480 --> 00:15:26,695
Ancl every time you cook,
make sure you say... "Arriba!"
352
00:15:26,720 --> 00:15:28,295
LAUGHTER
353
00:15:28,320 --> 00:15:30,575
There was no better chef
to have during fusion week.
354
00:15:30,600 --> 00:15:33,775
He's so passionate about food
from all over the world.
355
00:15:33,800 --> 00:15:35,935
So his advice was amazing.
See you soon.
356
00:15:35,960 --> 00:15:37,175
Thank you for the advice.
357
00:15:37,200 --> 00:15:39,775
Take care, guys. See you guys later.
See you later. See you.
358
00:15:43,240 --> 00:15:44,815
Hello.
Yes!
359
00:15:44,840 --> 00:15:47,015
Big Zuu. How are you, my man?
360
00:15:47,040 --> 00:15:48,495
Right, this is Jade.
Hello, Jade.
361
00:15:48,520 --> 00:15:50,175
How you doing? You OK?
Nice to meet you.
362
00:15:50,200 --> 00:15:51,375
Tell Zuu what you grabbed.
363
00:15:51,400 --> 00:15:53,855
So, I went Indian and Chinese.
364
00:15:53,880 --> 00:15:56,575
Which is like a fusion that already
happened, you know? Yeah. Yeah.
365
00:15:56,600 --> 00:15:58,775
I'm familiar with the flavours,
but I feel there's
366
00:15:58,800 --> 00:16:01,495
a lot of pressure,
because I feel it's an easier grab.
367
00:16:01,520 --> 00:16:02,615
Yeah.
368
00:16:02,640 --> 00:16:05,135
But I'll do some kind of,
like, Indian-spiced rice,
369
00:16:05,160 --> 00:16:08,495
but with, like,
Chinese-y glazed chicken.
370
00:16:08,520 --> 00:16:09,775
But I want to show some skill.
371
00:16:09,800 --> 00:16:11,215
Fusion rice!
372
00:16:11,240 --> 00:16:13,695
I'm making my own spring roll
wrappers, and I'm gonna do...
373
00:16:13,720 --> 00:16:15,695
You're making
the spring roll wrappers?!
374
00:16:15,720 --> 00:16:17,095
Yeah, hopefully.
375
00:16:17,120 --> 00:16:18,695
It is a big risk, because
376
00:16:18,720 --> 00:16:20,695
if you don't get
those wrappers right,
377
00:16:20,720 --> 00:16:23,495
'you're literally
making chicken and rice.'
378
00:16:23,520 --> 00:16:25,695
Making spring roll paper
from scratch...
379
00:16:25,720 --> 00:16:27,855
I respect it a lot.
Amazing. Well clone, Jade.
380
00:16:27,880 --> 00:16:30,855
That is extra level of cheffiness.
381
00:16:30,880 --> 00:16:32,695
I would just buy the frozen one.
382
00:16:32,720 --> 00:16:34,575
What's up, Toby?
383
00:16:34,600 --> 00:16:36,895
What flavours are you going with?
Moroccan and Thai.
384
00:16:36,920 --> 00:16:39,775
Moroccan's really fresh,
punchy flavours.
385
00:16:39,800 --> 00:16:41,175
They love their seasoning.
386
00:16:41,200 --> 00:16:44,335
They love their herbs.
Ancl then, Thai is very similar.
387
00:16:44,360 --> 00:16:46,175
It makes sense to me.
It was a great grab.
388
00:16:46,200 --> 00:16:49,535
But what you're cooking?
So, I'm gonna cook the sea bream
389
00:16:49,560 --> 00:16:52,455
with aubergines and courgettes,
fried in merguez fat.
390
00:16:52,480 --> 00:16:58,055
Wow. Some fried rice noodles
and harissa, coconut milk sauce.
391
00:16:58,080 --> 00:17:01,175
Ooh! Oh, my God,
am I allowed to try stuff?
392
00:17:01,200 --> 00:17:04,455
The softness of the coconut
and that, like, subtle flavour,
393
00:17:04,480 --> 00:17:07,895
mixed with the punchiness of
the harissa, match made in heaven.
394
00:17:07,920 --> 00:17:10,095
They're gonna package that
and sell in shops one clay.
395
00:17:10,120 --> 00:17:12,055
I hope so.
It's really good.
396
00:17:12,080 --> 00:17:13,975
If Big Zuu likes the sauce, nice.
397
00:17:14,000 --> 00:17:17,335
'I'm hoping that the judges
see that, too.' Take care, guys.
398
00:17:17,360 --> 00:17:20,255
Think about me
when you serve the food.
399
00:17:20,280 --> 00:17:21,975
I want bold, punchy, big flavours.
400
00:17:22,000 --> 00:17:25,295
Ancl if you do a rap when you serve
the food, you get extra points.
401
00:17:25,320 --> 00:17:27,135
Yes, Chef.
402
00:17:28,240 --> 00:17:30,695
'30 minutes remaining.'
403
00:17:30,720 --> 00:17:32,455
LIFT BELL DINGS
404
00:17:32,480 --> 00:17:33,895
Big Zuu.
405
00:17:33,920 --> 00:17:37,735
Big Zuu in the house.
406
00:17:37,760 --> 00:17:40,015
Do you like my pad?
I love it.
407
00:17:40,040 --> 00:17:42,495
Everything you could ever wish for
is in this kitchen. I know.
408
00:17:42,520 --> 00:17:45,695
So, Callum grabbed the Greece
and the South Korean baskets.
409
00:17:45,720 --> 00:17:47,535
Greece and South Korea.
410
00:17:47,560 --> 00:17:49,735
Yeah, we're going on
an adventure, like.
411
00:17:49,760 --> 00:17:52,495
Yeah, are you having a bit of issues
with this? A wee bit, yeah.
412
00:17:52,520 --> 00:17:54,855
Please don't chop off your fingers.
No.
413
00:17:54,880 --> 00:17:57,655
Are you going for some lotus crisps?
Lotus root crisps, yeah.
414
00:17:57,680 --> 00:17:59,935
Not really sure,
but I'm just gonna let it flow.
415
00:17:59,960 --> 00:18:01,335
South Korea is about that,
416
00:18:01,360 --> 00:18:03,575
getting that gojuchang flavour
coming through.
417
00:18:03,600 --> 00:18:06,015
Ancl Greek food
is all about the love.
418
00:18:06,040 --> 00:18:07,855
Callum having Greece
and South Korea was,
419
00:18:07,880 --> 00:18:10,735
in terms of fusion, they're not
really flavours that go together.
420
00:18:10,760 --> 00:18:13,415
A little bit worrying,
in terms of his energy.
421
00:18:13,440 --> 00:18:16,375
I heard you're into your sports.
I heard you're competitive.
422
00:18:16,400 --> 00:18:19,295
Yes, absolutely. Is that competitive
spirit coming through you?
423
00:18:19,320 --> 00:18:20,335
It is here, yeah.
Yeah?
424
00:18:20,360 --> 00:18:23,255
I'm just trying to steer this dish
in the right direction.
425
00:18:23,280 --> 00:18:25,095
I can see it in your eyes. Yeah.
426
00:18:25,120 --> 00:18:28,335
I'm hung... I'm hungry.
I can feel it! Yeah, let's go.
427
00:18:28,360 --> 00:18:29,695
He is one big ball
of energy,
428
00:18:29,720 --> 00:18:31,175
and I was feeding
off of that.
429
00:18:31,200 --> 00:18:33,215
It was Big Zuu that made me
430
00:18:33,240 --> 00:18:35,415
settle down and just relax
and start cooking.
431
00:18:35,440 --> 00:18:37,615
'Right, big man.
Thank you so much
432
00:18:37,640 --> 00:18:39,935
'for your advice and help.
I'll see you later. Take care.'
433
00:18:39,960 --> 00:18:42,975
Listen, if there's ever
a mentor spot, give me a call.
434
00:18:43,000 --> 00:18:45,615
Big Zuu. Next Level Chef.
Let's fuse it.
435
00:18:45,640 --> 00:18:48,735
All right, good luck, guys.
Do it for the fusion world!
436
00:18:48,760 --> 00:18:50,655
Massive respect to you.
'Ey! Take care.
437
00:18:50,680 --> 00:18:54,095
Thank you. I feel like a...
like I'm going into a jet.
438
00:18:57,840 --> 00:19:01,215
Deliver today, chefs, all right?
BOTH: Yes, Chef.
439
00:19:01,240 --> 00:19:04,335
Do not fuck up
the spring roll wrappers.
440
00:19:04,360 --> 00:19:06,735
Ronan, where is your inspiration
coming from for this dish?
441
00:19:06,760 --> 00:19:08,735
I'm not entirely sure, to be honest.
442
00:19:08,760 --> 00:19:10,455
'The dish was made up
as I went along.'
443
00:19:10,480 --> 00:19:12,935
I made a sort of
quick tabbouleh salad,
444
00:19:12,960 --> 00:19:15,375
roasted lberico pork
445
00:19:15,400 --> 00:19:19,895
with Spanish-Lebanese
roasted chickpea almonds.
446
00:19:19,920 --> 00:19:22,215
So, what have you clone on the pork?
Spanish seasoning.
447
00:19:22,240 --> 00:19:24,495
Just a touch of smoked paprika.
448
00:19:24,520 --> 00:19:26,455
Don't leave it too long
with that pork, right?
449
00:19:26,480 --> 00:19:29,935
You don't want that rare, you know.
It's a bit like a flank steak.
450
00:19:29,960 --> 00:19:31,575
'Ronan was flustered today.'
451
00:19:31,600 --> 00:19:33,415
He had no idea what he was doing
452
00:19:33,440 --> 00:19:35,975
with that piece
of beautiful lberico pork.
453
00:19:36,000 --> 00:19:38,175
'Ancl he got it on way too late.'
454
00:19:38,200 --> 00:19:40,375
Remember, as well,
you need to rest it.
455
00:19:40,400 --> 00:19:42,575
Resting time is also cooking time,
as well.
456
00:19:42,600 --> 00:19:44,975
Remember that.
Yes, Chef.
457
00:19:45,000 --> 00:19:47,455
Right, Toby, the aubergines.
What's happening with those?
458
00:19:47,480 --> 00:19:49,935
I'm frying them off
in some merguez fat. Yeah.
459
00:19:49,960 --> 00:19:52,415
Just getting them to absorb
all that flavour. Smart. Lovely.
460
00:19:52,440 --> 00:19:55,295
But just remember, you crunch on
one of those, you'll be in trouble,
461
00:19:55,320 --> 00:19:58,655
cos you'll just absolutely ruin
that delicate sea bream.
462
00:20:01,520 --> 00:20:03,735
Oh, my God, why am I so stumped?
463
00:20:03,760 --> 00:20:05,775
So, you're building
around the protein, right?
464
00:20:05,800 --> 00:20:08,055
The swordfish, yes? Mm.
Where's your swordfish now?
465
00:20:08,080 --> 00:20:09,855
Here. I've put
some peanut butter in.
466
00:20:09,880 --> 00:20:12,975
Fusion cooking, it's about
allowing both ingredients to shine.
467
00:20:13,000 --> 00:20:14,615
If you're marinating
in peanut butter,
468
00:20:14,640 --> 00:20:16,175
how are you gonna cook
the swordfish?
469
00:20:16,200 --> 00:20:19,055
I kind of wanted to fry it off
and put some more spices in.
470
00:20:19,080 --> 00:20:21,255
So, you don't want ingredients
to combat each other.
471
00:20:21,280 --> 00:20:22,655
Does that make sense?
Yeah.
472
00:20:22,680 --> 00:20:24,855
To marinate a swordfish,
a very lean fish,
473
00:20:24,880 --> 00:20:26,855
with peanut butter,
does not work, in my mind.
474
00:20:26,880 --> 00:20:29,895
Swordfish works
with chilli, citrus.
475
00:20:29,920 --> 00:20:32,415
The peanut butter
will overpower the fish.
476
00:20:34,400 --> 00:20:35,575
Fourteen minutes.
477
00:20:35,600 --> 00:20:38,735
Greece and South Korea.
Are you using the spinach?
478
00:20:38,760 --> 00:20:40,455
I think I'll use the spinach,
wilt it down,
479
00:20:40,480 --> 00:20:42,655
and I'm going to have
a base of the hummus.
480
00:20:42,680 --> 00:20:46,295
Good. Good. I have my little
flat bread, lotus crisp... Nice.
481
00:20:46,320 --> 00:20:48,775
...and some kimchi, as well,
just for a Korean element.
482
00:20:48,800 --> 00:20:51,615
Make sure that lamb rests, OK?
Corning out now. OK.
483
00:20:51,640 --> 00:20:54,375
Are you good with that lamb?
Yeah. Let's have a look.
484
00:20:54,400 --> 00:20:56,255
So, yeah, it's still...
Still a bit rare?
485
00:20:56,280 --> 00:20:59,655
Yeah, it's a bit rare, definitely,
inside. Yeah? Come on. Come on.
486
00:20:59,680 --> 00:21:01,175
I knew it was
do or die with the lamb.
487
00:21:01,200 --> 00:21:02,415
I had to get it cooking,
488
00:21:02,440 --> 00:21:04,415
or it wasn't gonna
be ready in time.
489
00:21:04,440 --> 00:21:05,655
Focus.
Yes.
490
00:21:05,680 --> 00:21:07,855
This is intense.
491
00:21:07,880 --> 00:21:10,535
Honestly, for the first time ever,
Callum is out of his depth.
492
00:21:10,560 --> 00:21:12,175
My big worry
is that he was so flustered.
493
00:21:12,200 --> 00:21:15,015
The lamb didn't even go in the oven
for the first 12 minutes.
494
00:21:15,040 --> 00:21:16,415
So, right now, that thing is rare.
495
00:21:16,440 --> 00:21:19,295
And the pressure is on,
cos time's not his friend.
496
00:21:19,320 --> 00:21:20,575
Come on.
497
00:21:30,280 --> 00:21:32,535
12 minutes until
you are putting those dishes
498
00:21:32,560 --> 00:21:35,335
on that platform, all right?
499
00:21:38,000 --> 00:21:39,575
Toby, how you doing, my man?
Yes, sir.
500
00:21:39,600 --> 00:21:41,575
I was thinking of
serving the sea bream whole.
501
00:21:41,600 --> 00:21:43,975
I'm gonna stuff it with apricots,
olives and peanuts.
502
00:21:44,000 --> 00:21:47,015
What's going in there? The harissa
sauce and sesame oil. Yeah.
503
00:21:47,040 --> 00:21:48,935
I'm gonna add some noodles
to the dish.
504
00:21:48,960 --> 00:21:50,975
Aubergines, courgettes
and pickled peanuts.
505
00:21:51,000 --> 00:21:53,735
There's a lot of ingredients here.
There is a lot.
506
00:21:53,760 --> 00:21:55,935
He just put everything together.
507
00:21:55,960 --> 00:21:59,015
And, if I'm honest,
it was a bit carnage.
508
00:21:59,040 --> 00:22:01,535
What's worrying me
is how are you gonna get those
509
00:22:01,560 --> 00:22:02,895
to kind of fuse together?
510
00:22:02,920 --> 00:22:05,375
You have gotta get
the balance of that spot on.
511
00:22:05,400 --> 00:22:06,735
I just had to cook,
512
00:22:06,760 --> 00:22:09,175
and I couldn't think
too much about it,
513
00:22:09,200 --> 00:22:11,535
because I don't know
these cuisines.
514
00:22:11,560 --> 00:22:13,095
Don't stop tasting. All right, Toby?
515
00:22:14,440 --> 00:22:18,055
Gold, you got one of the best
ingredients on that platform.
516
00:22:18,080 --> 00:22:22,375
Yeah, so I better not bugger it up.
You won't. You won't "bugger it up"!
517
00:22:22,400 --> 00:22:23,975
You can take that with you.
I will.
518
00:22:24,000 --> 00:22:26,175
Talk to me about your sauce.
519
00:22:26,200 --> 00:22:28,495
It's not ready yet, but...
Yeah, yeah.
520
00:22:28,520 --> 00:22:30,695
I think you need
a little more salt in there. Yeah.
521
00:22:30,720 --> 00:22:33,255
Where's the sausage,
being folded in? That's in here. OK.
522
00:22:33,280 --> 00:22:36,055
And they may
go on the side to go with it
523
00:22:36,080 --> 00:22:38,335
and have, like, a surf and turf.
Let me have a look at one.
524
00:22:38,360 --> 00:22:39,615
It's how well, or if at all,
525
00:22:39,640 --> 00:22:42,335
the sausages are
incorporated into it.
526
00:22:42,360 --> 00:22:43,695
'That's the concern.'
527
00:22:43,720 --> 00:22:45,895
Oh, it's quite nice.
How you doing, G?
528
00:22:45,920 --> 00:22:48,095
Are you doing OK?
I'm a nervous wreck.
529
00:22:48,120 --> 00:22:51,175
'Gurpreet had such an amazing grab,
especially being in the basement.'
530
00:22:51,200 --> 00:22:53,575
But she didn't think about
the flavour profiles
531
00:22:53,600 --> 00:22:57,535
or think about the synergy
between the USA and Mexico, right?
532
00:22:57,560 --> 00:22:59,375
Gurpreet? Yes, Chef.
Where we at?
533
00:22:59,400 --> 00:23:00,735
I'm gonna cook this now.
534
00:23:00,760 --> 00:23:02,935
Don't let it dry out.
Swordfish is very lean.
535
00:23:02,960 --> 00:23:04,855
I'm never gonna
get a nice colour on this
536
00:23:04,880 --> 00:23:07,415
if it has all this peanut butter
on it. Gooey...
537
00:23:07,440 --> 00:23:08,855
I don't know swordfish
that well.
538
00:23:08,880 --> 00:23:10,295
'I just was so flustered.'
539
00:23:10,320 --> 00:23:11,535
Don't give up.
540
00:23:11,560 --> 00:23:14,135
Remember what Big Zuu said,
be careful to balance those
541
00:23:14,160 --> 00:23:16,535
flavours from your different
countries on the plate.
542
00:23:20,000 --> 00:23:23,375
Make sure everything works
on that plate now. Tony. Yes, Chef.
543
00:23:23,400 --> 00:23:24,695
Beef resting?
Mm-hm.
544
00:23:24,720 --> 00:23:26,895
Yeah? Good. Yeah.
Focus on that Wagyu.
545
00:23:26,920 --> 00:23:28,095
Yes, Chef.
Please.
546
00:23:28,120 --> 00:23:29,655
'I feel like
the dish is complete.'
547
00:23:29,680 --> 00:23:33,015
There's the okonomiyaki
udon noodle pancake,
548
00:23:33,040 --> 00:23:35,335
with bean sauce.
I think it works together.
549
00:23:35,360 --> 00:23:37,335
Three minutes to go.
550
00:23:37,360 --> 00:23:38,695
OK, guys.
551
00:23:38,720 --> 00:23:42,175
One stunning next level fusion dish.
552
00:23:42,200 --> 00:23:45,215
Come on, Callum. Love you, bro.
553
00:23:45,240 --> 00:23:46,975
I never felt so far out
of my comfort zone.
554
00:23:47,000 --> 00:23:50,415
I knew the hummus would be
a really nice texture on the plate,
555
00:23:50,440 --> 00:23:51,935
but that lamb.
556
00:23:51,960 --> 00:23:53,415
Come on.
GORDON CLAPS
557
00:23:53,440 --> 00:23:55,415
'I had to rest it,
or it wasn't going to be ready.'
558
00:23:55,440 --> 00:23:57,055
And it was coming down
to the wire.
559
00:23:57,080 --> 00:24:01,055
One thing we're not doing
is missing that platform.
560
00:24:03,400 --> 00:24:06,255
Deliver today, chefs. All right?
561
00:24:06,280 --> 00:24:08,695
This is for a place
in the semi-final.
562
00:24:08,720 --> 00:24:10,855
Team, start plating.
563
00:24:13,400 --> 00:24:15,575
Wait, what? How the hell
did time fly so quickly?
564
00:24:15,600 --> 00:24:17,095
What do you want with this?
Half, half.
565
00:24:17,120 --> 00:24:18,375
On the diagonal or straight?
566
00:24:18,400 --> 00:24:20,615
I really do hope
the spring rolls are perfect.
567
00:24:20,640 --> 00:24:23,575
Shit. Thank you, Chef.
568
00:24:23,600 --> 00:24:25,095
I was, like, shaking.
569
00:24:25,120 --> 00:24:27,855
Shit, it's falling apart.
570
00:24:27,880 --> 00:24:29,895
Visualise those dishes.
571
00:24:29,920 --> 00:24:31,575
I hope the dish
comes together as a fusion
572
00:24:31,600 --> 00:24:33,975
and that my aubergine
is cooked properly.
573
00:24:34,000 --> 00:24:37,415
Let me have a look at that.
Leave it. Leave it.
574
00:24:37,440 --> 00:24:39,375
All that steam
coming out of the pork. Yes.
575
00:24:39,400 --> 00:24:42,015
That steam is because
you need to rest it, all right?
576
00:24:42,040 --> 00:24:43,855
Do that last second, all right?
577
00:24:43,880 --> 00:24:45,375
He didn't listen to that.
578
00:24:45,400 --> 00:24:48,895
'I start cutting into that pork,
and it's just...'
579
00:24:48,920 --> 00:24:50,415
It looks rare, no?
580
00:24:50,440 --> 00:24:53,495
I just looked at it
and I went, "Crap."
581
00:24:53,520 --> 00:24:54,615
Oh, damn.
582
00:24:54,640 --> 00:24:57,335
I should have got that pork
done way earlier.
583
00:24:59,000 --> 00:25:01,415
Platform's coming.
Thank you, Chef.
584
00:25:01,440 --> 00:25:04,295
Oh, come on.
Come on. Come on, Gurpreet.
585
00:25:08,320 --> 00:25:10,415
Ninety seconds, guys.
586
00:25:11,760 --> 00:25:13,975
Only worry is this lamb
is slightly under, but...
587
00:25:14,000 --> 00:25:15,335
Bring it home, Callum, please.
588
00:25:15,360 --> 00:25:17,695
This competition
means so much to me.
589
00:25:17,720 --> 00:25:20,775
That fucking lamb.
Platform's going behind you.
590
00:25:20,800 --> 00:25:24,215
It will be on its way back soon.
591
00:25:24,240 --> 00:25:25,455
G, it's coming. It's coming.
592
00:25:25,480 --> 00:25:28,415
Platform's here.
Next level dish, right?
593
00:25:28,440 --> 00:25:30,255
You got this, Gold.
594
00:25:30,280 --> 00:25:32,815
G. I'm here.
Come on, G. Don't miss it.
595
00:25:32,840 --> 00:25:34,015
Come on.
596
00:25:34,040 --> 00:25:35,615
Pretty sure that the fish
is overcooked.
597
00:25:35,640 --> 00:25:36,815
Hurry UP!
598
00:25:39,440 --> 00:25:43,455
You did it. Finesse. Keep going.
Don't over think it.
599
00:25:43,480 --> 00:25:45,535
Go on. Go on. Go on. Amazing.
600
00:25:45,560 --> 00:25:48,295
Finesse. Finesse. Finesse.
Finesse. Finesse.
601
00:25:48,320 --> 00:25:51,175
Finesse. Not my middle name, Chef.
602
00:25:51,200 --> 00:25:54,575
Platform is here.
603
00:25:54,600 --> 00:25:57,535
Go, go, go, go, go.
604
00:25:57,560 --> 00:25:58,935
The pork, it just flustered me.
605
00:25:58,960 --> 00:26:01,335
Don't let me down. Come on.
606
00:26:01,360 --> 00:26:06,135
'The platform was about to go up.'
Get it on. Get it on. Go. Get it on!
607
00:26:06,160 --> 00:26:07,935
Oh, well done, Ronan.
You did it. You did it.
608
00:26:07,960 --> 00:26:09,255
I chucked it on.
609
00:26:09,280 --> 00:26:12,215
'I chucked it.
Ancl it just went everywhere.'
610
00:26:12,240 --> 00:26:13,895
Platform is here.
611
00:26:13,920 --> 00:26:15,775
Semi-final is looming.
612
00:26:15,800 --> 00:26:20,335
Tony, Callum, platform's here.
Seconds away.
613
00:26:21,960 --> 00:26:23,815
Platform's here.
614
00:26:23,840 --> 00:26:26,095
The platform's here!
Platform!
615
00:26:26,120 --> 00:26:27,295
Come on. Get it on. Get it on.
616
00:26:27,320 --> 00:26:30,295
Oh, fuck off!
Man!
617
00:26:30,320 --> 00:26:33,015
CALLUM GROANS
Callum!
618
00:26:33,040 --> 00:26:34,175
Callum. Man.
619
00:26:34,200 --> 00:26:36,735
It's all right, mate.
It's all right. It's all right.
620
00:26:36,760 --> 00:26:38,855
I think Callum missed the platform.
Can you hear him?
621
00:26:40,040 --> 00:26:41,975
Oh, no, you are kidding me.
622
00:26:43,560 --> 00:26:44,615
CALLUM GROANS
623
00:26:46,040 --> 00:26:47,775
'I feel so bad for Callum.'
624
00:26:47,800 --> 00:26:50,935
He's a talented Paralympian,
sportsman.
625
00:26:50,960 --> 00:26:53,615
'Timing is in his wheelhouse.'
626
00:26:53,640 --> 00:26:57,175
For him to miss that platform,
trust me, it's devastating.
627
00:26:59,080 --> 00:27:02,095
I was so angry with myself,
628
00:27:02,120 --> 00:27:05,255
because I'd put so much work
onto that plate.
629
00:27:06,560 --> 00:27:09,015
It's just so frustrating.
630
00:27:14,880 --> 00:27:16,735
This is a tough one.
631
00:27:16,760 --> 00:27:18,895
But get it right,
then you walk into that semi-final
632
00:27:18,920 --> 00:27:21,935
holding your head up high.
633
00:27:21,960 --> 00:27:24,175
Fusing two countries is difficult.
634
00:27:24,200 --> 00:27:26,375
But how cool was that,
having Big Zuu? ALL: Yeah.
635
00:27:26,400 --> 00:27:30,135
That guy knows a few things
about fusion, let me tell you.
636
00:27:30,160 --> 00:27:32,455
Chefs, a reminder,
tonight's top dishes
637
00:27:32,480 --> 00:27:36,255
will head straight into
that semi-final next week
638
00:27:36,280 --> 00:27:38,775
and cook in
that phenomenal top-floor kitchen.
639
00:27:38,800 --> 00:27:42,735
Three dishes that fail to impress us
will find themselves
640
00:27:42,760 --> 00:27:47,135
in the dreaded cook-off,
with one of you going home tonight.
641
00:27:48,200 --> 00:27:51,175
Nyesha, basement first, please.
642
00:27:51,200 --> 00:27:53,455
So, if we have a trip to Jamaica,
by way of Germany.
643
00:27:53,480 --> 00:27:55,455
This chef had the spiny lobster,
644
00:27:55,480 --> 00:27:57,935
and it's been studded
with bratwurst.
645
00:27:57,960 --> 00:28:00,255
'You know, you have surf and turf,
don't you?'
646
00:28:00,280 --> 00:28:02,735
Sausages and lobster is
sort of under that umbrella,
647
00:28:02,760 --> 00:28:04,255
'so I'm hoping
I'll get away with it.'
648
00:28:04,280 --> 00:28:06,895
Lobster's cooked beautifully.
649
00:28:06,920 --> 00:28:08,935
Not too sure about the bratwurst.
650
00:28:08,960 --> 00:28:11,055
However, that's a tough combination.
651
00:28:12,440 --> 00:28:14,255
To have those ingredients
in the basement,
652
00:28:14,280 --> 00:28:18,095
with minimal equipment around you,
really, really good job.
653
00:28:18,120 --> 00:28:21,415
Next up, Mexico and USA.
We have a swordfish.
654
00:28:21,440 --> 00:28:26,215
This has a sweet potato base
and an avocado and corn salsa.
655
00:28:28,840 --> 00:28:33,255
Swordfish needs more seasoning,
and it needs citrus.
656
00:28:33,280 --> 00:28:36,295
Yeah, it's just falling
a little bit... flat.
657
00:28:36,320 --> 00:28:38,775
Is that peanut butter?
I got a nutty flavour.
658
00:28:38,800 --> 00:28:41,455
Yeah, it's marinated
in peanut butter.
659
00:28:41,480 --> 00:28:44,415
The thing that's screaming out to me
is the swordfish is overcooked.
660
00:28:45,960 --> 00:28:48,855
It just feels like compartmentalised
ingredients on a plate
661
00:28:48,880 --> 00:28:52,615
and not generally
the sort of cohesive dish.
662
00:28:52,640 --> 00:28:54,535
I got so consumed
by the ingredients.
663
00:28:54,560 --> 00:28:58,775
And looking back, I feel like
I could have just... calmed down,
664
00:28:58,800 --> 00:29:00,255
and I could have
done something with it.
665
00:29:01,960 --> 00:29:04,015
Top-floor kitchen.
666
00:29:04,040 --> 00:29:07,215
This is ajapanese and Brazil
combination.
667
00:29:07,240 --> 00:29:09,495
Wagyu beef
served with a Japanese pancake,
668
00:29:09,520 --> 00:29:12,615
topped with bonito flakes
and a refried bean.
669
00:29:13,960 --> 00:29:17,375
I mean, wow, what a grab.
Wagyu, premium cut.
670
00:29:17,400 --> 00:29:18,735
It's cooked really beautifully.
671
00:29:20,120 --> 00:29:22,935
A lot of fusion on this plate.
It's delicious.
672
00:29:24,400 --> 00:29:27,615
As you can see,
one chef missed the platform.
673
00:29:27,640 --> 00:29:31,575
Ah, yeah. Lost for words.
That's how I... feel right now.
674
00:29:31,600 --> 00:29:32,895
Here's the dish.
675
00:29:32,920 --> 00:29:36,455
It's a box from Greece
and South Korea.
676
00:29:36,480 --> 00:29:39,375
So, it's a rack of lamb,
sat on a houmous puree,
677
00:29:39,400 --> 00:29:42,735
with a delicious
cucumber kimchi salad.
678
00:29:42,760 --> 00:29:44,655
Fucking hell, it's so frustrating.
679
00:29:45,800 --> 00:29:48,175
Cooking on the lamb
is really, really good.
680
00:29:48,200 --> 00:29:52,135
Ancl they've successfully pulled off
a tricky fusion.
681
00:29:52,160 --> 00:29:53,735
There's not many words I can say
682
00:29:53,760 --> 00:29:57,215
to sort of express
how angry I am at myself.
683
00:29:57,240 --> 00:29:59,615
So, this was the middle kitchen.
684
00:29:59,640 --> 00:30:02,615
We'll start with this chef,
who fused Morocco and Thailand.
685
00:30:02,640 --> 00:30:04,455
So, merguez sausage.
686
00:30:04,480 --> 00:30:06,895
We've got the sea bream,
courgettes, aubergine,
687
00:30:06,920 --> 00:30:08,455
and then the fried noodles.
688
00:30:08,480 --> 00:30:11,215
I was watching Chef Ramsay's face,
689
00:30:11,240 --> 00:30:13,615
and I knew it wasn't good
from that point.
690
00:30:13,640 --> 00:30:15,815
Love the sauce underneath,
691
00:30:15,840 --> 00:30:18,095
but there's a lot going on
on this plate,
692
00:30:18,120 --> 00:30:20,215
and I'm not a big fan
of undercooked aubergine.
693
00:30:21,520 --> 00:30:22,775
'Raw aubergine.'
694
00:30:22,800 --> 00:30:26,975
That's just something
that you'd beat yourself up about,
695
00:30:27,000 --> 00:30:29,055
especially as a professional chef.
696
00:30:29,080 --> 00:30:32,695
Moving over to here,
we have India and China.
697
00:30:32,720 --> 00:30:33,855
Wow.
698
00:30:33,880 --> 00:30:36,295
OK, so, this was chicken thigh,
marinaded.
699
00:30:36,320 --> 00:30:40,575
This chef made their own spring roll
wrapper from scratch, in 40 minutes.
700
00:30:40,600 --> 00:30:43,215
Wow. That's crunchy and delicious.
701
00:30:43,240 --> 00:30:44,815
That is good. Very good.
702
00:30:44,840 --> 00:30:49,295
I came here to prove to everyone
703
00:30:49,320 --> 00:30:51,495
that I'm not just
a social media chef,
704
00:30:51,520 --> 00:30:53,455
and I think I'm just about
doing that now.
705
00:30:53,480 --> 00:30:54,655
SHE LAUGHS
706
00:30:54,680 --> 00:30:57,975
Here we have Spain and Lebanon.
707
00:30:58,000 --> 00:30:59,935
We've got the lberico pork.
Mmm.
708
00:30:59,960 --> 00:31:02,095
This chef was a bit flustered
by their grab,
709
00:31:02,120 --> 00:31:03,375
and it was a last-minute fling.
710
00:31:03,400 --> 00:31:05,375
I was so, so scared.
711
00:31:05,400 --> 00:31:07,375
The pork is way undercooked.
712
00:31:07,400 --> 00:31:09,295
It looks a mess, I'll be honest.
713
00:31:11,560 --> 00:31:13,695
There's just
a touch too pink in the middle.
714
00:31:13,720 --> 00:31:15,895
It needs a lot more resting.
715
00:31:15,920 --> 00:31:17,575
'I'm going to that cook-off.'
716
00:31:17,600 --> 00:31:19,055
I don't want to go there.
717
00:31:19,080 --> 00:31:23,135
We now have to decide places
in the semi-final.
718
00:31:23,160 --> 00:31:25,375
Nyesha, Paul.
Yeah. Give me a huddle.
719
00:31:26,400 --> 00:31:27,615
Wow.
720
00:31:27,640 --> 00:31:30,575
This is fucking terrifying.
Tell me about it.
721
00:31:30,600 --> 00:31:32,375
We said fusion
was gonna test them, right?
722
00:31:32,400 --> 00:31:33,615
Yes.
Yeah.
723
00:31:33,640 --> 00:31:37,255
I'm just gonna put it out there now,
the technique of that spring roll.
724
00:31:37,280 --> 00:31:38,575
Really?
Incredible.
725
00:31:38,600 --> 00:31:41,135
And the cook on that lobster.
726
00:31:41,160 --> 00:31:42,935
For me, I think that could have been
727
00:31:42,960 --> 00:31:44,535
the two hardest places
to put together.
728
00:31:44,560 --> 00:31:46,455
Germany and Jamaica.
Yeah. Agree.
729
00:31:46,480 --> 00:31:48,295
That, for me,
was a successful fusion.
730
00:31:48,320 --> 00:31:50,735
The Wagyu. The cook on that Wagyu.
731
00:31:50,760 --> 00:31:53,135
That individual definitely knew
what they were doing. Yes.
732
00:31:53,160 --> 00:31:54,815
Let's talk about the worst dishes.
733
00:31:54,840 --> 00:31:56,615
The lberico pork. I mean, for me,
734
00:31:56,640 --> 00:31:59,655
that dish was a little bit clunky
for me. It had no resting time.
735
00:31:59,680 --> 00:32:02,975
The Moroccan and Thailand fusion...
Yeah. Yeah.
736
00:32:03,000 --> 00:32:05,295
...that dish was just way too much.
737
00:32:05,320 --> 00:32:07,335
And then the aubergine
was undercooked.
738
00:32:07,360 --> 00:32:10,535
Let's talk about the American
and the Mexican combination.
739
00:32:10,560 --> 00:32:12,855
This chef took this raw swordfish,
put it in a bowl
740
00:32:12,880 --> 00:32:14,775
and dumped chunky peanut butter.
741
00:32:14,800 --> 00:32:16,935
On top of the swordfish.
just dumped it on.
742
00:32:16,960 --> 00:32:18,695
Erm, the lamb.
743
00:32:18,720 --> 00:32:20,215
The dish was good,
744
00:32:20,240 --> 00:32:22,455
but it didn't make the platform.
No.
745
00:32:22,480 --> 00:32:26,655
Guys, three need to go into
this cook-off tonight.
746
00:32:26,680 --> 00:32:28,175
OK, shall we?
747
00:32:34,560 --> 00:32:36,855
That was one very tough decision.
748
00:32:36,880 --> 00:32:42,135
As you know, the top dishes will
earn their place in the semi-final,
749
00:32:42,160 --> 00:32:47,535
and of course cook in that amazing
top-floor kitchen next week.
750
00:32:47,560 --> 00:32:49,735
Two dishes really stood out
751
00:32:49,760 --> 00:32:54,095
and have both secured themselves
a spot in the semi-final.
752
00:32:55,480 --> 00:32:58,655
The first fusion dish
into the semi-final...
753
00:33:00,520 --> 00:33:01,495
...is...
754
00:33:04,760 --> 00:33:06,575
India and China. jade.
755
00:33:06,600 --> 00:33:08,135
APPLAUSE
756
00:33:08,160 --> 00:33:09,295
Congratulations.
757
00:33:09,320 --> 00:33:11,935
That was amazing.
That was so good.
758
00:33:11,960 --> 00:33:14,375
Not only did you match
the beautiful fusion
759
00:33:14,400 --> 00:33:17,015
that we were looking for,
but the technique and the flair
760
00:33:17,040 --> 00:33:19,975
behind the spring rolls
was exceptional.
761
00:33:20,000 --> 00:33:21,775
Thank you. Thank you, Chef.
762
00:33:21,800 --> 00:33:26,295
I can't believe that I've made it
all the way to the semi-final.
763
00:33:26,320 --> 00:33:29,215
I can't... I'm in shock.
764
00:33:29,240 --> 00:33:31,975
The second fusion dish...
765
00:33:34,000 --> 00:33:35,895
...japan and Brazil.
766
00:33:35,920 --> 00:33:39,615
Tony.
APPLAUSE
767
00:33:39,640 --> 00:33:42,375
The dish was stunning.
How you feeling?
768
00:33:42,400 --> 00:33:45,095
Absolutely... overwhelmed.
769
00:33:45,120 --> 00:33:48,735
I never thought I'd go on and cry,
but I'm about there, so...
770
00:33:48,760 --> 00:33:53,295
I only get emotional
because I think of why I'm here,
771
00:33:53,320 --> 00:33:54,575
and I'm here for my family.
772
00:33:54,600 --> 00:33:57,375
Now for the not-so-good news.
773
00:33:57,400 --> 00:34:03,215
Paul, Nyesha and myself
highlighted the three bottom dishes.
774
00:34:03,240 --> 00:34:06,175
So, they've got one more chance
to fight it out in the cook-off
775
00:34:06,200 --> 00:34:08,935
to get themselves
into the semi-final.
776
00:34:25,520 --> 00:34:28,775
Some dishes were incredibly fused,
beautifully done.
777
00:34:28,800 --> 00:34:33,295
And sadly, some dishes
didn't quite make the connect
778
00:34:33,320 --> 00:34:36,975
when bringing two countries
together like that.
779
00:34:37,000 --> 00:34:42,615
Paul, Nyesha and myself
highlighted the three bottom dishes.
780
00:34:42,640 --> 00:34:45,135
They've got one more chance
to fight it out in the cook-off
781
00:34:45,160 --> 00:34:47,015
to get themselves
into the semi-final.
782
00:34:47,040 --> 00:34:50,655
It does mean so much to me
to be in this competition,
783
00:34:50,680 --> 00:34:53,535
and it frustrates the life out of me
that I missed that platform.
784
00:34:53,560 --> 00:34:57,855
The first fusion dish
into the cook-off..
785
00:35:01,160 --> 00:35:03,135
...is Greece and South Korea.
786
00:35:04,720 --> 00:35:07,175
Callum, it didn't make the platform,
787
00:35:07,200 --> 00:35:11,135
and the big insult
is the dish is actually delicious.
788
00:35:12,680 --> 00:35:15,095
You all right?
Yeah. I'm not going home.
789
00:35:15,120 --> 00:35:17,055
Eh?
I'm not going home.
790
00:35:20,520 --> 00:35:22,615
The second fusion dish
entering the cook-off...
791
00:35:27,080 --> 00:35:31,215
...Mexico and America,
cooked by Gurpreet.
792
00:35:32,240 --> 00:35:34,175
Swordfish, sadly, somewhat dry,
793
00:35:34,200 --> 00:35:38,775
and it just needed more enhancement
of those ingredients.
794
00:35:38,800 --> 00:35:41,455
I'm just so embarrassed
by that performance in general,
795
00:35:41,480 --> 00:35:44,095
and, like, I was literally
a deer in the headlights.
796
00:35:44,120 --> 00:35:48,575
The third and final fusion dish
entering the cook-off
797
00:35:48,600 --> 00:35:51,175
is the combination of...
798
00:35:53,800 --> 00:35:55,575
...Thailand and Morocco.
799
00:35:55,600 --> 00:35:57,415
Toby.
Yeah.
800
00:35:57,440 --> 00:36:02,055
The dish was overkill, and aubergine
just needed to be cooked.
801
00:36:02,080 --> 00:36:06,015
It's not that the criticism
and the feedback upsets me.
802
00:36:06,040 --> 00:36:09,655
It's that I knew I could have put up
a better dish than that today.
803
00:36:09,680 --> 00:36:14,935
What this does mean
is that Gold and Ronan
804
00:36:14,960 --> 00:36:18,135
have made it to the semi-final.
Congratulations.
805
00:36:18,160 --> 00:36:20,055
APPLAUSE
806
00:36:20,080 --> 00:36:22,255
Gurpreet, Callum and Toby,
807
00:36:22,280 --> 00:36:25,175
tonight, we've celebrated
food from all around the world.
808
00:36:25,200 --> 00:36:27,855
So it seems only fitting
we're gonna celebrate
809
00:36:27,880 --> 00:36:29,855
one of the finest cuisines
on Earth.
810
00:36:29,880 --> 00:36:32,175
I'm talking about
French fine dining.
811
00:36:33,760 --> 00:36:36,375
You all will be taking on one
of France's most beautiful dishes,
812
00:36:36,400 --> 00:36:37,695
the duck a Yo range.
813
00:36:37,720 --> 00:36:39,655
GASPS
Sorry. I didn't mean to.
814
00:36:39,680 --> 00:36:41,175
Sorry.
815
00:36:41,200 --> 00:36:42,735
'French cuisine is what I cook.'
816
00:36:42,760 --> 00:36:45,215
My head chef used to work
in a two-Michelin-star restaurant
817
00:36:45,240 --> 00:36:46,575
back in France.
818
00:36:46,600 --> 00:36:49,175
'I'm gonna fight for that place.'
819
00:36:49,200 --> 00:36:52,575
just do my best. It's alll can do.
820
00:36:52,600 --> 00:36:54,415
You know we're after perfection
right now.
821
00:36:54,440 --> 00:36:58,255
It's the semi-finals.
You mess this up and it's au revoir.
822
00:36:58,280 --> 00:37:01,175
OK, so, I'll be with you
in that cook-off up there.
823
00:37:01,200 --> 00:37:03,735
Paul and Gordon,
they'll join us after.
824
00:37:03,760 --> 00:37:05,135
Please head to the lift.
825
00:37:05,160 --> 00:37:08,535
There's no friends in this cook-off,
and I don't go out without a fight.
826
00:37:08,560 --> 00:37:12,015
I've never seen anyone as excited
as Toby to go into that cook-off.
827
00:37:12,040 --> 00:37:13,135
Yeah.
Stoked.
828
00:37:14,760 --> 00:37:16,615
Good luck, everyone.
Good luck. Good luck.
829
00:37:18,800 --> 00:37:21,135
Come on, guys. Whoo!
830
00:37:21,160 --> 00:37:24,015
This is gonna be so close.
This is so tense.
831
00:37:24,040 --> 00:37:26,175
You could cut it with a knife.
Good luck.
832
00:37:26,200 --> 00:37:27,695
If you want any help, G, you ask.
833
00:37:27,720 --> 00:37:29,335
We're here if you need it.
Thank you.
834
00:37:32,400 --> 00:37:35,655
APPLAUSE
835
00:37:36,960 --> 00:37:39,535
Chefs, tonight,
we need to see your take
836
00:37:39,560 --> 00:37:43,335
on the classic French dish
duck a I'orange,
837
00:37:43,360 --> 00:37:45,335
which is a perfectly cooked
duck breast
838
00:37:45,360 --> 00:37:47,095
with a rich orange sauce.
839
00:37:47,120 --> 00:37:49,175
Someone's getting sent home tonight.
840
00:37:49,200 --> 00:37:52,495
Do not leave here
with any regrets, OK?
841
00:37:52,520 --> 00:37:54,695
I deserve my place
in the semi-final.
842
00:37:54,720 --> 00:37:57,295
It should be my place.
I should be in there.
843
00:37:57,320 --> 00:38:00,935
Platform is on the move.
You know what to do, right?
844
00:38:00,960 --> 00:38:02,335
This is the cook-off.
845
00:38:05,080 --> 00:38:06,855
Go.
Come on, you guys.
846
00:38:06,880 --> 00:38:08,095
Come on, take your time.
847
00:38:08,120 --> 00:38:10,655
Take deep breaths.
APPLAUSE
848
00:38:10,680 --> 00:38:12,455
Grab the duck breast.
849
00:38:12,480 --> 00:38:15,615
Think about how you bring
that sweetness and that sour, right?
850
00:38:15,640 --> 00:38:17,775
The balance.
851
00:38:17,800 --> 00:38:19,815
Callum, what did you grab?
852
00:38:19,840 --> 00:38:21,775
I obviously grabbed duck,
some squash.
853
00:38:21,800 --> 00:38:23,615
Love it.
Potatoes and oranges.
854
00:38:23,640 --> 00:38:25,295
So, I'm gonna make a pomme puree.
855
00:38:25,320 --> 00:38:27,495
What's your plan
with the duck breast?
856
00:38:27,520 --> 00:38:30,175
I'm gonna pan sear it.
It's a pretty large duck breast.
857
00:38:30,200 --> 00:38:32,375
You definitely want
to score the skin, right?
858
00:38:32,400 --> 00:38:34,175
I'm gonna trim it down
a little bit, yeah.
859
00:38:34,200 --> 00:38:36,815
Don't wait too long, OK, Callum?
No, Chef. Yes, Chef.
860
00:38:37,960 --> 00:38:39,175
25 minutes to go.
861
00:38:40,840 --> 00:38:42,175
Toby, what's the plan here?
862
00:38:42,200 --> 00:38:44,375
It's just gonna be
a classic duck a Forange sauce.
863
00:38:44,400 --> 00:38:46,855
You already got your duck going.
I've got my duck going.
864
00:38:46,880 --> 00:38:49,655
It's in a cast iron, so that fat
renders out nice and slowly.
865
00:38:49,680 --> 00:38:52,095
I've got the shallots going in
to start making my sauce.
866
00:38:52,120 --> 00:38:53,655
Awesome.
Talk to me about your sauce.
867
00:38:53,680 --> 00:38:56,855
Sweat out shallots and garlic.
Sherry vinegar, some white wine.
868
00:38:56,880 --> 00:39:00,255
Loads of orange juice, and I'm just
gonna reduce that as much as I can.
869
00:39:00,280 --> 00:39:02,295
Classic French dish.
Absolute classic.
870
00:39:02,320 --> 00:39:04,575
If I'm going to stay
in this competition,
871
00:39:04,600 --> 00:39:07,215
I needed to cook
a classic duck a I'orange,
872
00:39:07,240 --> 00:39:09,015
the way I know how to do it.
873
00:39:09,040 --> 00:39:10,215
What's the plan?
874
00:39:10,240 --> 00:39:12,655
It's gonna be fondant potatoes,
parsnip puree,
875
00:39:12,680 --> 00:39:16,375
and then the orange
put into my stock, myjus.
876
00:39:16,400 --> 00:39:19,135
Amazing. And have you
cooked cluck a I'orange before?
877
00:39:19,160 --> 00:39:21,455
Once, at culinary school.
878
00:39:21,480 --> 00:39:23,135
When are you planning
to score your duck
879
00:39:23,160 --> 00:39:25,455
and cook your duck?
After I've just got on my potatoes.
880
00:39:25,480 --> 00:39:27,895
OK, that's gonna be very important.
881
00:39:27,920 --> 00:39:30,255
Let's get your duck scored
and get it on, yes? Yes, Chef.
882
00:39:30,280 --> 00:39:33,375
Cos we need plenty of time for
that duck to rest, right? Yes, Chef.
883
00:39:33,400 --> 00:39:36,895
Twenty minutes to go.
Yes, Chef.
884
00:39:36,920 --> 00:39:39,095
So, the spinach is going
last minute, correct?
885
00:39:39,120 --> 00:39:40,055
Absolutely.
Love it.
886
00:39:40,080 --> 00:39:42,455
Wanting that fat to render slowly.
Oh, beautiful score.
887
00:39:42,480 --> 00:39:43,975
Thank you, Chef.
Love it.
888
00:39:44,000 --> 00:39:46,095
Are you gonna finish it in the oven?
Absolutely.
889
00:39:47,320 --> 00:39:49,775
Yeah, just cook it on the skin side,
go in the oven. Yeah.
890
00:39:49,800 --> 00:39:51,255
Thanks, Chef. Thank you.
891
00:39:51,280 --> 00:39:53,095
Gurpreet, what do you have here?
892
00:39:53,120 --> 00:39:55,295
That's the puree.
I'm waiting for it to soften down.
893
00:39:55,320 --> 00:39:57,055
Parsnip?
Yes.
894
00:39:57,080 --> 00:39:59,335
How are you putting flavour here?
Cream and parsnip?
895
00:39:59,360 --> 00:40:01,015
I'm gonna...
You need to season as you go.
896
00:40:01,040 --> 00:40:02,935
Yes, Chef.
Why is your duck out of the oven?
897
00:40:02,960 --> 00:40:05,335
I'm gonna glaze it in the gastrique
that I make...
898
00:40:05,360 --> 00:40:07,095
This is still raw.
899
00:40:07,120 --> 00:40:08,375
That duck was completely raw -
900
00:40:08,400 --> 00:40:10,415
it almost quacked at me
to get it back in the oven.
901
00:40:10,440 --> 00:40:12,935
You need to make sure
you render the fat, OK?
902
00:40:12,960 --> 00:40:14,615
It's the most important thing.
903
00:40:14,640 --> 00:40:17,135
If that duck isn't cooked properly,
your dish will be ruined.
904
00:40:17,160 --> 00:40:19,295
Yeah.
Ten minutes left.
905
00:40:19,320 --> 00:40:22,215
'I couldn't focus in that cook-off.
906
00:40:22,240 --> 00:40:24,015
'I was doing everything wrong.'
907
00:40:24,040 --> 00:40:28,455
I used ready-squeezed orange juice,
which was so not citric as well.
908
00:40:28,480 --> 00:40:30,335
How we doing, Callum?
Good,Che£
909
00:40:30,360 --> 00:40:32,015
careful.
910
00:40:32,040 --> 00:40:34,015
Wa-hey!
APPLAUSE
911
00:40:34,040 --> 00:40:36,815
Man! I need to just calm down
and take a breath. Yeah, you do.
912
00:40:36,840 --> 00:40:39,215
I love that. Tell yourself, yeah.
913
00:40:39,240 --> 00:40:41,655
I could feel
Callum's nervous energy,
914
00:40:41,680 --> 00:40:45,135
and he has to shake that off
in order to focus on his dish.
915
00:40:45,160 --> 00:40:47,415
I felt confident in cooking duck,
916
00:40:47,440 --> 00:40:49,575
but I did not know
how to make the a I'orange sauce,
917
00:40:49,600 --> 00:40:52,215
so it's my interpretation.
918
00:40:52,240 --> 00:40:55,735
I'm gonna put my flavours,
freshness, orange segments.
919
00:40:55,760 --> 00:40:58,015
I just really want to hammer home
that orange flavour.
920
00:40:58,040 --> 00:41:00,535
Two minutes to go.
Guys, you need to push, yes?
921
00:41:00,560 --> 00:41:02,855
This is for a spot
in the semi-finals.
922
00:41:02,880 --> 00:41:05,055
Come on.
Come on, guys.
923
00:41:05,080 --> 00:41:07,295
Deep breaths. Deep breaths.
924
00:41:07,320 --> 00:41:09,335
Puree, puree, puree.
925
00:41:09,360 --> 00:41:11,815
Ninety seconds left, OK?
Go on, keep coming.
926
00:41:11,840 --> 00:41:15,055
Let's go.
Fuck me, where's my cloth?
927
00:41:15,080 --> 00:41:17,615
The sauce, right?
The sauce is imperative.
928
00:41:17,640 --> 00:41:19,735
Oh, where's my fucking segments,
man?
929
00:41:21,560 --> 00:41:23,975
Ten, nine...
Come on, guys.
930
00:41:24,000 --> 00:41:25,775
Eight. Gotta go.
931
00:41:25,800 --> 00:41:29,615
Let's go. Five, four, three, two.
932
00:41:29,640 --> 00:41:31,535
Stop pl-ating_
Yes!
933
00:41:31,560 --> 00:41:35,255
APPLAUSE
Well clone. Well clone.
934
00:41:35,280 --> 00:41:38,695
I just sort of ran out of time
to thicken that sauce
935
00:41:38,720 --> 00:41:40,935
and get it
nice and rich and velvety.
936
00:41:40,960 --> 00:41:43,175
'But I'm just gonna
hope for the best.'
937
00:41:48,880 --> 00:41:50,695
What a cook-off.
938
00:41:50,720 --> 00:41:52,375
I can imagine.
Yeah.
939
00:41:52,400 --> 00:41:56,775
OK. As we know, there are two spots
left for the semi-finals.
940
00:41:56,800 --> 00:42:00,375
We're gonna start here,
with the duck potato fondant.
941
00:42:03,800 --> 00:42:06,575
Parsnip puree, exceptional.
Velvety, rich.
942
00:42:06,600 --> 00:42:09,295
Sadly, the duck needs
another two minutes.
943
00:42:09,320 --> 00:42:12,055
Parsnip puree, beautiful. Smooth.
944
00:42:12,080 --> 00:42:14,935
The biggest one for me, though,
is I'm not getting any orange.
945
00:42:16,560 --> 00:42:20,175
Right, so, next dish up,
we have a duck a I'orange,
946
00:42:20,200 --> 00:42:21,695
served with a carrot puree.
947
00:42:24,000 --> 00:42:25,495
Duck is beautiful,
948
00:42:25,520 --> 00:42:28,775
and all of a sudden,
I got this orange...
949
00:42:28,800 --> 00:42:32,335
delicious sauce
just lining my palate.
950
00:42:32,360 --> 00:42:33,895
Spinach is a bit of a letdown,
951
00:42:33,920 --> 00:42:36,455
cos it's ruining
the substance of the sauce.
952
00:42:36,480 --> 00:42:39,415
The carrots are a bit under,
but the duck,
953
00:42:39,440 --> 00:42:42,295
absolutely masterful cooking
on that duck.
954
00:42:43,640 --> 00:42:47,335
Final dish, we have
the duck a I'orange with asparagus.
955
00:42:51,160 --> 00:42:54,415
Best-cooked duck of the night,
hands down.
956
00:42:54,440 --> 00:42:57,655
Sauce, a little bit too loose.
957
00:42:57,680 --> 00:43:00,255
Not a big fan of the orange segments
that go into the mash.
958
00:43:00,280 --> 00:43:03,015
Orange and mash. No, no.
959
00:43:04,560 --> 00:43:06,495
The cooking of the duck, fantastic.
960
00:43:06,520 --> 00:43:08,615
The rest of it,
it's just a very messy dish.
961
00:43:10,000 --> 00:43:13,775
Which dish will you be sending home,
please?
962
00:43:15,600 --> 00:43:19,135
The dish
that I'm going to send home...
963
00:43:24,520 --> 00:43:26,375
...is the duck
with the fondant potato.
964
00:43:27,960 --> 00:43:29,775
The cluck's not cooked properly.
965
00:43:29,800 --> 00:43:31,775
The parsnip puree,
really, really nice,
966
00:43:31,800 --> 00:43:33,935
but those potato fondants
have no salt.
967
00:43:35,360 --> 00:43:36,815
It's a tough one.
968
00:43:36,840 --> 00:43:38,575
There's a perfect duck dish here.
969
00:43:38,600 --> 00:43:41,575
The amazing puree from plate one.
970
00:43:41,600 --> 00:43:44,615
The amazing duck sauce
from plate two.
971
00:43:44,640 --> 00:43:48,135
And I'll take the amazing
duck breast from plate three.
972
00:43:48,160 --> 00:43:50,655
So, right now, I am torn.
973
00:43:54,320 --> 00:43:55,975
The duck I'm sending home...
974
00:43:58,320 --> 00:44:00,695
...is the duck...
975
00:44:02,320 --> 00:44:03,855
...with the fondant potato.
976
00:44:03,880 --> 00:44:07,335
The duck with the fondant potato
was cooked by Gurpreet.
977
00:44:09,680 --> 00:44:11,615
I'm so sorry, Gurpreet.
978
00:44:11,640 --> 00:44:14,175
That means you will not
be our Next Level Chef.
979
00:44:14,200 --> 00:44:18,135
I'm just grateful to have
met these guys and you guys.
980
00:44:18,160 --> 00:44:21,855
So, yeah, thank you
for giving me this experience.
981
00:44:21,880 --> 00:44:23,735
You have got so much talent.
982
00:44:23,760 --> 00:44:28,975
Do not go back to accountancy.
You belong in hospitality.
983
00:44:29,000 --> 00:44:30,655
Thank you.
Young lady,
984
00:44:30,680 --> 00:44:32,455
you're still in your early 20s.
985
00:44:32,480 --> 00:44:34,895
This is the beginning
of a lot of exciting things to you,
986
00:44:34,920 --> 00:44:37,095
let me tell you.
Thank you.
987
00:44:37,120 --> 00:44:38,495
Wow.
Wow, wow, wow.
988
00:44:38,520 --> 00:44:42,135
APPLAUSE
Well clone, Gurpreet.
989
00:44:42,160 --> 00:44:45,495
I'm just super grateful
to have gotten this far.
990
00:44:45,520 --> 00:44:47,055
That experience is just...
991
00:44:47,080 --> 00:44:50,655
I'm never gonna get that again,
and it was just incredible.
992
00:44:50,680 --> 00:44:52,975
You two -
Callum, Toby, congratulations.
993
00:44:53,000 --> 00:44:55,935
You're into the semi-final.
How you feeling?
994
00:44:55,960 --> 00:44:57,855
Oh!
Hey. You OK?
995
00:44:57,880 --> 00:44:59,335
APPLAUSE
996
00:44:59,360 --> 00:45:02,335
Well done, man.
Absolutely well done, Callum.
997
00:45:02,360 --> 00:45:04,055
Come on.
It's so hard.
998
00:45:04,080 --> 00:45:05,615
Come on. Of course it is.
999
00:45:07,240 --> 00:45:09,135
Ancl I'm so proud of myself.
1000
00:45:09,160 --> 00:45:13,655
You made it into the semi-final, OK?
1001
00:45:13,680 --> 00:45:15,535
Well done.
1002
00:45:15,560 --> 00:45:17,015
Great job.
1003
00:45:17,040 --> 00:45:19,535
Standing in front of us right now,
1004
00:45:19,560 --> 00:45:22,535
you are all Next Level Chef
semi-finalists.
1005
00:45:22,560 --> 00:45:23,695
Well done!
1006
00:45:23,720 --> 00:45:25,735
APPLAUSE
1007
00:45:25,760 --> 00:45:27,415
Six of you left.
1008
00:45:27,440 --> 00:45:30,895
Believe me when I tell you...
next week,
1009
00:45:30,920 --> 00:45:33,815
you won't have ever felt pressure
like this before,
1010
00:45:33,840 --> 00:45:37,415
because the best has yet to come.
1011
00:45:40,360 --> 00:45:41,775
Good night.
1012
00:45:43,920 --> 00:45:46,055
It's the semi-final.
Yes!
1013
00:45:46,080 --> 00:45:47,335
Go. 90, go, go.
1014
00:45:47,360 --> 00:45:49,615
'This week,
it's great British cuisine.'
1015
00:45:49,640 --> 00:45:51,895
It is brutal.
Oh!
1016
00:45:51,920 --> 00:45:54,655
Three of you will be going home
tonight.
1017
00:45:56,080 --> 00:45:57,655
Bloody hell!
1018
00:45:57,680 --> 00:45:59,295
Get that chicken in, please.
1019
00:45:59,320 --> 00:46:01,175
Oh, oh, oh, oh, oh!
1020
00:46:01,200 --> 00:46:03,015
There's a place in the final
riding on this.
1021
00:46:03,040 --> 00:46:05,495
I'm terrified.
I did not expect that.
1022
00:46:07,160 --> 00:46:09,135
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