All language subtitles for MasterChef (UK) The Professionals S17E02

From across the UK...

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

..are putting their reputations
on the line

in a battle to become
professional MasterChef champion.

Tonight, the next four hopefuls
compete to impress...

..MasterChef judge Gregg Wallace,

renowned chef Monica Galetti...

..and culinary legend...

..Marcus Wareing.

This is the time I should go for it,

and I can feel it in my bones that I
have to do it and I can do it.

I think I always look
to make my children proud.

I do everything for them.

I'm going to win it for them.

One thing I have noticed
is that I'm probably the oldest,

so I think experience
might play into that,

so hopefully that will
give me the edge.

The other chefs, they look
like they know what they're doing,

but I think I might do better.

The competition is on.

Time to uncover a new culinary
superstar.

Welcome back.

We have four brand-new chefs
to meet.

First, the Skills Test.

Two of them are going to do
your Skills Test, Marcus.

Monica, you're kicking off.

What's your Skills Test, please?

I'm going to get our chefs
to make us popcorn clams,

a mussel fritter served
with a Bloody Mary mayonnaise.

Quite a few skills.

Clam cookery, mussel cookery,

making a mayonnaise.

So I'm asking our chefs to make
two types of batter.

We're doing popcorn clams. Right.

So a buttermilk batter.

Like you would, you know
chicken popcorn.

But I'm using clams.

The fritter's like a pancake mix.
Oh.

20 minutes, two lots of shellfish
and the mayonnaise.

Show us how it's done.

Right, first things first.

I'm going to get the shellfish
cooked off.

Sweat off the shallots
and the garlic

just to impart some flavour.

Then I'm going in with the clams.

Hot pan is the key to everything.

They need to cook quickly.

If they're too cooked,
it's going to be tough,

it's rubbery, we don't want that.

What is it that you like
about clams?

I love clams. Back when I used to
live in New Zealand,

I used to go with my friends

and literally sit on the beach
as the tide was going out

and just dig into the sand
and get handfuls of them.

I'm using vodka instead of wine here

because I want to reduce it down,

and I'm going to add
that to my mayonnaise.

In go the mussels.

Can you cook the clams
and the mussels at the same time?

Yes, you can, but clams you find
the shells are much thicker,

so they will take a bit
longer to steam.

I think that's great -
got yourself a big hit

not only of vodka, but also of
the shellfish as well.

Of course, the vodka in with
the shellfish

because it's vodka that makes up
the Bloody Mary mayonnaise.

So there's not a lot there
of the cooking liquor.

That is going to be so strong.

I want to make sure I pick
out the best of my clams

and, of course, the mussels.

So the next thing I'm doing, guys,
is the batter for the popcorn clam.

I'm going to season it
with some paprika.

And I'm using buttermilk.

It makes a really thick batter.

It'll be interesting to see

whether or not they can actually
think of the two different batters.

The next batter is for the fritter.

So it's almost like a pancake mix,

but we want it nice and fluffy.

I've got the mussels which will go
into the batter.

So, guys, I want to make
the mayonnaise.

So in the bowl I've got
the reduction

of the shellfish with vodka.

I've got two yolks, a bit of mustard
and a bit of tomato paste to start.

I think making a mayonnaise,
all our chefs should know.

There's no machine.

So we are going to have to see
a little bit of skill on show.

So Bloody Mary I think a little bit
of vodka, heat, alcohol,

the sweetness of tomato,

the proper pepperiness of the
Worcester sauce -

they're the flavours I imagine.

I want it quite thick.

I'm going to finish seasoning
it with Worcestershire sauce

and some Tabasco. Yes. OK?

That's our mayonnaise done.

So I'm going to now cook
my fritters.

So just a dollop in the pan.

OK, the clams in.

So deep frying.

And of course pan frying as well.

Yes. Mate, loads of skills.

So I'm just moving them around
so they don't stick to the side.

Just floating up.

Have a little look at these.

So you see they're slowly
puffing up.

Just want it crispy and crunchy.

Beautiful. There you go.

The little clams on the side here.

Oh, get out of here.

I love the way they've puffed up.
Great.

And there we have it.

Popcorn clams, mussel fritter

and a Bloody Mary mayonnaise
to go with it.

Beautiful, beautiful.

It looks great,

but it's full of skill.

Right, we've seen you do it.

Now it's the chefs' turn. You ready?

I'm so ready.

Marcus, you are going to watch
from the back room on the monitor.

And, of course, you'll come back
here for the tastings. All right?

See you in a bit.

Here we go, first contestant in.

Facing Monica's Skills Test

is 29-year-old Beth,

a senior sous-chef

at the UK's longest retained

Michelin-starred hotel
restaurant in Rutland.

I've been here
eight and a half years now,

and the reason I've probably stayed
in this job for such a long time

is the beauty of what's around us.

The game here in Rutland is probably
the best in the country.

Also, we have a kitchen garden.

I could never not be a chef,

and creating something
out of nothing

is the best part of the job.

Skills Test.

I've done most things.

When I get told, "Go make this,"

I overthink it
and then panic about it,

but I'll just go for it.

Very warm welcome
to professional MasterChef.

This is a Skills Test set by Monica.

No pressure, then! Gosh.

Beth, I would like you
to make us popcorn clams

with a mussel fritter

and a Bloody Mary mayonnaise.

The smile just slightly
disappeared there.

Beth, 20 minutes.

Good luck. OK, thank you.

So, Beth, you're starting
with your mayonnaise. Yes.

Out of interest,

do you sip the odd Bloody Mary?

I'm not a Bloody Mary fan.

I'm more of a Porn Star Martini.

It's a good start,
getting the mayonnaise done.

That will give her the opportunity
to think about the rest of the dish.

How long ago did you first learn
to make mayonnaise, do you think?

Oh, back in college,

so that'd be 15 years ago now,

but it's been a while since
I've made it by hand.

Hopefully it doesn't split out.

A lot of oil in that mayonnaise.

So why are you a chef, Beth? Of all
the things you could have done.

My mum's a big food TV fan.

She can't cook,
but she's a she's a fan of food.

Saw the passion and the drive
of chefs on TV

and I wanted a piece of that

and I just fell in love
with food, really.

Put a little bit of vodka in that.

If you want it to cook quicker
put a lid on.

There you go, lid's on. Good.

What's she doing?

Don't wash them off.

She's basically just washed
all the flavour away,

which is such a shame.

So you've cooked your mussels...
Yep.

..and now you're cooling them down
in water?

Er, yeah.

Not good.

Just over halfway, Beth.

I'm going to make both my batters

and then get them fried off.

And that batter, is that the fritter
or the popcorn one?

That's the fritter.

The popcorn one I'm going to use
with the buttermilk in.

Shaky hands.

She's got water in the clams,
and it's absolutely ridiculous.

You've got eight minutes left.

I'm going to make this popcorn
a bit thicker

than I would the fritter batter.

For the clams? Yes.

She's moving the clams around
to get a nice even colour.

Beth, it's just your mussel fritters
left to do, yes? Yeah.

OK, so she's putting both
in the deep fat fryer.

Three minutes left, Beth.
I think I'll be all right.

So nervous about what this
would be today.

I've been practising everything.

You can hear them spitting.

You can hear all of the water
coming out into that fryer.

You've got 30 seconds.

Let's get them on a plate, please.

All done? Yes.

In time, well done. Thank you.

I bet you're glad you got that
over and done with.

Yeah, I can breathe now.

Beth, the cooking of the
seafood, great.

I like that you added a bit
of the vodka to it.

However, you then dumped
everything under cold water.

Just washed all those beautiful
flavours that you had in there

and let them sit in the water.

The popcorn batter you can see
is holding.

The batter for the fritter,
because the mussels were so wet,

it's not held and the batter

just sort of flaked off
in the deep fat fryer.

You made the batters quite well.

It's just you've cooked them
differently than we expected.

You've put them both into the deep
fat fryer,

making them incredibly similar.

You've given us a mayonnaise,
it could be thicker.

Bottle of oil, far too much.

It could have a little bit more
flavour of the Bloody Mary.

But you've got good
shellfish cookery.

You put the vodka in,
the lid on top, which was great.

Beth, thank you very much.
Off you go.

I made a silly mistake washing
the mussels with water.

I don't know why I did that.

I've never done that before.

It's nearly there,
but she didn't quite get it.

I want to see better from Beth
in the next round.

Hello, Chefs.

Next up is 34-year-old Rohit.

Born in New Delhi, India,

he's now a sous-chef
in an Italian restaurant

at a private members' club
in London.

Life as a chef is amazing,

because for me,
it's like a fun park.

There's different rides, you just
get along and you just enjoy it.

So for me, my style, I'll say,
is mostly worldwide.

If I don't do Indian food, I'll
definitely do something Italian.

But apart from that,
I love French cuisine,

I love Japanese, I love Mexican.

There is no limit.

My strengths lie in all
the sections you can say,

like meat, fish, even vegetables,

but I always stay humble.

Service.

Rohit, welcome.

20 minutes, good luck.

Thank you, Chef.

Rohit, where does your love
for food come from?

I've been cooking along with my
mother from the age of six.

So you were brought up
with foods of India?

Yes.

And is that the style of food
that you do now?

Uh, not really, because mostly
I've worked in Italian kitchens.

Need to get a lid on them.

See, by not putting a lid
on the shellfish,

and what's happening is
they're opening so slowly

you end up overcooking them.

So he's making his mayonnaise.

He needs to whisk those egg yolks
a little bit more.

Little bit of tabasco.

Worcestershire sauce.

So he's putting all the right
ingredients in.

Neat vodka into the mayonnaise,
a bit heavy, bit sharp,

bit too strong personally.

You don't want the mayonnaise
to taste of vodka.

Can I ask you what made
you apply for MasterChef?

To show people like the decision
I made ten years ago wasn't wrong.

Because I came here to finish
my engineering in 2012.

And then I changed my profession,

and my parents were totally
against it.

So why the change of career

if you spent so long studying
engineering?

Because I always wanted
to be a chef.

Mayonnaise, there you go.

It certainly looks too wet to me.

We've got batters to make,
we've got a fritter to fry.

I'm making a popcorn batter first

and then I'm making a tempura
batter - fritter batter, sorry.

That batter looks a little bit
on the thin side.

What are you thinking
for your mussel fritter?

For my mussel fritter,
I'm going to use the plain flour.

I'm going to use the baking powder
and the buttermilk.

Is he getting confused
with his batters?

His popcorn and his fritter.

You've got five minutes left.
Yes, Chef.

They're the clams, right?

Or are they the mussels?

Mussels. They're the mussels, right.

Mussels in the popcorn batter.

Clams in the fritter.

He's got all the shellfish
mixed up here.

Rohit, you've got three minutes,

so you're really going
to have to move it now.

That's not hot enough,
don't put that in, don't put it in.

Don't put it in.

He's got the mussels in the fryer.

You've got a minute and a half.
Yes, Chef.

There we go.

They're starting to pop up
a little bit, I think.

You're going to have to be quick.

You are running out of time
very quickly. Yes, Chef.

OK.

All done? Yes, Chef.

Just in time.

I'm glad I put something
on the plate.

That was a bit of a tough watch
back there.

We got there in the end, though.

So, Rohit, I think you got
a bit confused

with the types of batters
that were needed.

I wanted the popcorn batter
to be quite crispy

with the buttermilk

and I think you've used
that for the fritter.

We wanted popcorn clams.

We've got popcorn mussels.

We wanted a mussel fritter.

We've got a clam fritter.

The popcorn batter here

is not crispy at all.

It's not even cooked.

And then we've got a fritter here
that went into cold oil,

so it's greasy.

I'm so sorry.

When you're cooking your shellfish,

you need to make sure you steam them
very quickly, get them out.

You just left them cooking there
and cooking there and cooking there.

They are like really chewy
little bullets.

The quality of your mayonnaise,
you can see, is too liquid.

Um, it's actually too strong
with the vodka.

It's not enjoyable.

We will see you in the next round.

Thank you very much indeed.
Thank you, Chefs.

Right, he's got a point to prove,
right?

Mm. Absolutely.

I just mixed up everything.

And it was a big mix-up,

and...would have been
definitely better.

It's your turn now, Marcus.

What's the Skills Test?

You have a lot of ingredients
on there.

I'm going to ask our chefs
to make a cheeseburger.

I've got a selection of meats

for our chefs to choose
for their patty.

I've got pork, beef
and chorizo sausage.

They've got a tomato relish to cook.

And, of course, the most important
thing is the mincing of the meat

itself, combining it.

We've got a selection of different
seasonings here from tomato paste.

We've got an egg,
we've got onions, paprika.

Interestingly, they can be as
artistic, creative as they want.

It's entirely up to them.

But we want a beautiful burger.

Right. 20 minutes,
world-class burger. Marcus.

I'm using the pork because this is
one of my favourite burgers.

I can't remember
ever having a pork burger.

I'm also using chorizo as well.

Chorizo and the pork going
together at the same time,

so it's naturally mixing. Yeah.

So I'm also going to just drop
it through again.

Why? If it's not minced fine enough,

and depending how much ingredients
they're going to add to it,

the burger will just break up.

So there we have it.

That's our mince, nice and fine.

Right, I have got some paprika,

a little bit of ketchup
in there too.

Mm.

Also a little bit of
Worcestershire sauce.

But no hard and fast rules.

They put in whatever they want.

This is about chefs' imagination

with the beautiful ingredients.
I'm giving them.

A little bit of egg...

..and of course some breadcrumbs.

Tell me, please, what the
breadcrumbs do for the mix.

Soaks up all the delicious fat.

So I'm just going to mix it in.

Just get my hand in there.

That's it.

It's so important to form a ball,
almost like a dough.

And just by using his hands,

he knows that it's going
to hold together.

To make a good burger
or a good patty,

you want it to be nice and firm.

Nothing worse than a burger
hanging out of the bun,

flopping everywhere.

OK, burger's on.

So, tomato relish.

I'm looking for a nice zingy tomato
flavour, but also sweet.

Onions into our pan.

So you get your tomatoes,
you get your onions in there,

nice and hot.

So a good spoon of tomato puree.

Spoon of mustard.

Get some sugar into your relish

and that's where you're going to get
that lovely sweet and sour flavour.

Lovely!

So I just want this all
to break down.

A little bit of butter in there.

Wahey!

That's a luxury burger that is,
isn't it? Look at it.

All right, let's get this burger
out of this pan.

Onto this little tray...

..and I'm going to put that
straight into the oven.

You're going to need at least eight
or nine minutes to get this cooked.

And because of that thickness
it's not going to cook,

it's just going to burn in the pan.

Just going to put my cheese on top
and then just let it cook away.

Now our chefs can start thinking

about how they're going to
build the burger.

I've got some little pickled
cucumbers here,

my bacon, my relish.

I've got a little bit
of lettuce here.

Could you hurry up? I'm starving
and that smells fantastic.

That's got my name on it.

Mm-hm. Right, so everything's ready.

So I can start to bring
this burger together.

There you go.

Look at that.

The smell of that burger
is driving me to distraction.

Oh, wow.

Couple of bits of the cucumber.

There we go.

Look at that, look, oh!

There we have it. Get in there!

Pork and chorizo burger

with a tomato relish.

No fighting, you two.

I'm so taking you out
for that burger.

Mm.

Oh!

The tomato relish, it's broken down.

It's got the sweet and sour
which works so well

with the fatty flavours of the meat.

It's delicious.

We just want to see them
perfect a classic burger.

Yeah, it's straightforward,

but you want that lovely wow factor
when you eat it.

Monica, you are going to watch
proceedings

on the monitor from the next room.
We'll see you in a minute.

Back to the tasting.
I'll take this with me.

Take it with you, enjoy. I will.

First to face Marcus's test

is 30-year-old head chef Gareth,

who currently works at a fine dining
restaurant in Cardiff,

where he was born.

I always liked cooking.

I always thought as a
14- or 15-year-old boy

that that was the best way
to get a girl!

And then I was a tearaway
little teen

getting kicked out of school,

and I joined a very military style
one-star kitchen

where it instilled discipline in me.

And that's it,
I love the kitchen now.

I do like to put a twist
on classic dishes

that are recognisable
when you eat them,

possibly not when you look at them.

I'm not a good loser,
but to be honest with you,

I don't think that's an issue
because I don't intend on losing.

Hello, Gareth.
Welcome to professional MasterChef.

This is a Skills Test
set by my friend Marcus.

I'd like you to make a cheeseburger
with a tomato relish.

20 minutes. Over to you, Gareth.

Lovely, let's go.

So I'm going to go for the beef,

and then I'm going to add some
of the bacon

to add a nice fat content to it.

I like that Gareth is putting
the fat of the bacon

through his beef burger.

OK, why the beef then?

It's just a classic, isn't it?

You make burgers at work?

Not at work, no,
but I've got two children,

so burgers are always
a firm favourite.

How old are your kids?

My little girl is seven
and my little boy is three.

And my little girl is actually
vegetarian, though,

so it's not often we get to have
a beef burger at home. All right.

What's the secret to a good burger,
Gareth?

For me, it's fat content

and also the seasoning in there.

So is he seasoning with some salt?

Some pepper.

Ideally, you want to have a binding
agent in there,

some breadcrumbs or an egg.

This is the start
of your relish, there.

Yes, Chef. You started off
with some sauteed chorizo?

Yes, Chef. OK.

So, do the little ones
at home know you're here?

They do indeed.
They're my biggest fans.

I spoke to them first thing this
morning before they went to school,

and all I could hear
was them screaming good luck to me.

I want some nice smoky flavours
going through there,

so we're going to use some
of the sweet smoked paprika

and some of the sugar.

We'll bring that to a caramel
in there

and then we'll deglaze it
with the red wine vinegar.

I think Gareth's kind of forgot
it's meant to be a tomato relish.

You've had nine minutes.

Better get that burger on, then.

I hope that doesn't crumble.

So there should be a tomato relish.

And I don't think he's got
any tomatoes in it.

Do you think we know enough
about the Welsh food scene

this side of the Severn?

I don't, I think that people forget
about how good the vegetables are.

The fish is amazing,
we're on the coast.

Burger's a bit crumbly.

He's going to have to be careful.

It's going to start to finish
my relish.

And I'm going to do that with a bit
of tomato ketchup in there.

Where's the tomatoes, though?

We'll get some cheese on the burger.

Nobody ever said no
to double cheese.

Gareth, why MasterChef, my friend?

I've turned 30 this year and I'm
really trying to prove myself.

Now is my time just to see...

..if I'm as good
as I really think I am.

Looks good. You're thinking about
building it now, aren't you?

Yes, Chef.

How's your relish? I like it.

It's nice and smoky, sweet.

There's a touch of sour.

GREGG LAUGHS

Now what are you thinking?

If I was eating it...

..I'd want a gherkin.

Are you done, Chef? Yes, Chef.

Gareth, what you've given us
is a cheeseburger.

By no means a gourmet burger.

It could have crumbled, there's no
binding agent in there -

but a good burger.

Your tomato relish
is more like a, um, jam.

Because I believe you left
the tomatoes on the bench.

Chef. I like the texture of your
burger itself.

I like the smokiness of the chorizo

that you put through
that very, very sweet relish.

I'm actually enjoying it.

I think you could have done a lot
more with that minced meat,

and just put more flavour
that you've got on your bench

into it to make it interesting.

I think it's very homely.

You could do better than that,
I think.

Gareth, no embarrassment,
you got the job done.

We're looking to see more
from you in the next round.

Off you go, Chef. Thank you, Chef.

Disappointed with myself,

but it was never something I ever
could imagine being a Skills Test.

It's not something I practised -
but it is something I should know.

And, yeah, I should have done
better with it.

Last to face Marcus'
skills challenge

is 37-year-old Callum,

head chef at a modern British
brasserie in Herefordshire.

First time in the kitchen I knew
I loved it from the beginning.

It's just home for me.

You spend more time in the kitchen
than you do in your house.

You get up first thing
in the morning,

you're here, you're doing it.

You're doing it to an unreasonable
hour in the evening.

You couldn't work this hard
and not enjoy it.

Done Michelin star restaurants,
two-star restaurants.

I've worked in Gastropubs.

I've done a lot of sort
of catering jobs.

Yeah, a real sort of broad spectrum.

I think the skills I've honed
over the last 20 years of my career,

I think I've got
a pretty good arsenal,

things I can pull out
on the day, yeah.

Hello, Callum. Hello, Gregg.

Well...

Welcome to MasterChef, Chef.

Made a burger before? Once or twice.

20 minutes, over to you.
OK, thank you.

You've got two lots of meat
on there. Pork and beef.

What are you going for?
I'm going to go for some beef.

I was going to put some pork through
for a little bit of fat,

just to keep the moisture.

Good.

He needs to pass half of that mix
through the mixer again.

It would really help sort of bind
the burger together even more.

What made you become a chef, Callum?

When I was younger, I was looking
at a career path in the military,

and it was actually my mother
that talked me out of it.

I was quite unruly growing up,

so I needed a career that would
take up a lot of my time.

So I decided a career in hospitality
would do that for me.

How long have you been a chef?

Just over 20 years.

I know I look young!

So the burger has only
just been minced.

Bit of pork in it, a bit of beef.

He hasn't really added much to it.

And your other pan has got
your tomato relish in?

Yeah.

What about the tomatoes?

Why MasterChef?

I just think that reaching
this stage of my career

would just be something nice
to have to show for it.

How's this burger looking?

Sealing it now.

Just going to bang it in the oven.

Bang it in the oven. Yeah.

He's got vinegar in the pan.

Maybe tomatoes?

Tomatoes, well done. Yay!

You have seven minutes left, Callum.

He's working very quickly.

You work really quick.

How many people do you
normally feed in a day?

So, Sunday lunch, we look at doing
about sort of 200 people.

So, busy little outfit.

Three minutes, Chef.

Bring it together. Thank you.

Just thinking of things I can put
in there to enhance it.

Personally, I love a bit
of onion in there.

I think it gives a real nice
earthiness.

Cheese can be a bit more melty.

Oh, on goes the burger.

Oh, do you know what?

I do love a cheeseburger
with my bacon roll.

THEY LAUGH

I'll take that.

You've got 30 seconds, Chef.
Let's get it on a plate.

If you can make it balance.

Are you all done, Chef? I'm done.

Hi, Callum. Hey, Monica.

It's a leaning tower of
cheeseburger.

Yeah, I'll take that.

Finesse is the one thing
I think that you're lacking.

It's certainly got some
height to it.

That's going to take some eating.

The burger, it needs double mincing.

It needs refining, it needs flavour.

You've got an egg yolk there,
you've got some breadcrumbs,

you've got great seasoning.

I want something really,
really delicious.

And it's not.

The relish, you added
the tomatoes too late.

You needed to get them in
and cook them down,

which is just odd, because
you were going very fast

and then sort of just didn't quite
bring the heart

of the cooking into it.

The cheese isn't melted
because you put the gherkins

between the cheese and the burger.

I'm pretty sure you can do this a
lot better than this. Thank you.

He actually looks angry
with himself.

I think if he just slowed down a bit
and took his time

to really season what he was doing
and taste,

it would have been a bit better.

I just sort of crumbled
under the pressure, really,

just made silly choices and tried
to do it too quickly.

I'm definitely better than that.

I haven't seen anybody shining
in this round, that's for sure,

but neither have I seen
any disasters.

Yeah, I think you've got
four chefs

who are potentially kicking
themselves.

Guys, you know what's next -
it's their own dishes.

So they should have been practised
and they've got to be spot on.

It's going to be an exciting round.

Welcome back. The first round,
the Skills Test, is behind you.

Well done.

Get rid of your first-round nerves.

You now have the opportunity

to showcase your signature
two-course menu.

A main and a dessert.

The two dishes you're about to cook
for us is going to tell us

a little bit about what you are
and who you are as chefs.

I wish you the best of luck.

At the end of this, two of you will
be leaving the competition,

but two of you will become
quarterfinalists.

One hour and a half
to showcase your skill,

your passion.

Chefs, off you go.

These two dishes have been the only
thing on my mind

for countless weeks.

Confident in the food.

Whether or not I can execute
it to the level I want

might be a different story.

Gareth, how are you doing?
I'm good, Chef, yeah.

I'm going to give you
a fish and chips

with a slight twist on it.

A piece of baked cod topped with
a...deep-fried sourdough scraps,

and a warm buttermilk tartare sauce

with some beautiful little sea veg

and some sea lettuce powder
that me and my daughter foraged.

And your dessert is?

My dessert is going to be a
salted milk panna cotta

topped with a sourdough
and hazelnut crumb,

a chocolate cremeux and extra
virgin olive oil.

You've got bread appearing
in both dishes.

I used to be a baker

and I think there's bread running
through my veins.

Do you think with the cookery of
this cod, you mustn't overcook it?

It must be cooked gently.

This is a take on fish and chips,

but the batter is not
around the fish.

It's going to be sitting on top

with some scraps made from
sourdough.

It'll be a bit greasy still, Chef,
before you try them.

Gareth's dessert is
salted milk panna cotta.

So I'm really interested to see
how the salt

and the milk really balance out,

but a good panna cotta
is all about the texture.

It's also got a chocolate cremeux,

so two soft textures

and then a sourdough crumb.

We also have olive oil
being drizzled onto it,

which will bring a real
earthiness and bitterness.

Savoury notes in puddings
done well are fantastic.

I actually am intrigued
by his dessert.

20 minutes gone, 20 minutes gone.

These two dishes are definitely
very close to my heart

because that's what I grew up eating
with my parents

and that does make me emotional
and make them proud.

Rohit wants to take Indian cuisine
that he is familiar with

and sort of bring a European twist
to it.

Lamb rack coated in yoghurt
and spices.

I want to taste the lamb.

I don't want it to be overpowered
in the spices.

He's also got his espumas going on.

He's making a crumb to go
on this dish here.

We've got confit potato
and a kofta to go with it.

If Rohit can achieve this,
this is going to be outstanding.

Any of these flavours
that really taste of home?

Yeah.

These are the flavours
I grew up with.

So it's just the modern
interpretation of that.

Has your mum tried these dishes?

My parents have tried it
as well and they liked it.

They just came this year
to see me as well.

Are your parents still with you at
the moment while you're still here?

Yes, still here. Does mum still want
to cook for you?

She's still cooking for me.

I come from work
and the food is ready.

For the dessert what I used to eat
in home is a phirni,

which is similar to rice pudding.

You don't want it to be too stodgy.

You certainly do not want
it undercooked either.

Rohit is topping his rice pudding
with what he calls tutti frutti,

something he used to eat
as a young child.

He's taking a chayote,
a fruit used a lot in Nepal,

which has a very mild flavour.

He's making two different
stock syrups,

one raspberry and one mango,

and he's going to cook the chayote
in both of those.

I like the addition of
the tutti frutti,

but hopefully there's a bit of
sharpness in there,

a bit of contrast,

otherwise, it's all just
very sickly sweet.

Rohit has given himself a lot
to do here. I hope he can do it.

I'll use every single second
I'll be given.

I don't run on my spare time,

but I can be fast if I have to.

Guys, you're halfway.

You are halfway.

Time flies.

If I want to show the judges
who I actually am,

my dishes need to be perfect.

So I need to go in there
and ace this.

So we have poached lobster tail

with a lobster claw
and scallop mousse

in a yellow and green courgette so
it looks like a bit of a cannelloni.

And then I've made a lobster bisque.

OK. Dessert, we've got a passion
and chocolate cremeux.

We've got a passion
pate de fruit jelly

which is going to sit
around it hopefully if it sets.

Caramelised hazelnuts,

and then I've made a caramelised
hazelnut tuile, as well,

and caramelised bananas.

Wow, dark chocolate,

passion fruit and banana together?

These are my own inventions.

I know they're classic dishes,
but this is my version of that.

You've been at your job
for quite a while. Yeah.

You went in and you've risen through
the ranks, is that right?

Yeah, it's a place
that I love working.

Also, my other half works there.

She's a waitress, so...

I don't think she enjoys working
with me that much.

Are you better to socialise with
than you are to work with? Yeah.

Yeah, no-one likes being told
what to do, really, do they?

It sounds very classic.
We've got a lobster bisque,

we've got cannelloni.

She wants to modernise them.

We've got a lobster tail
which she's blanched.

Where this dish can fail or succeed
is the cooking of the lobster tail.

It's got to be absolutely perfect.

We've got a mousse that
she's put inside,

almost like a little
courgette cannelloni

which is scallops and the claw.

It has got to be lovely and bouncy.

Can't afford for that
to split out, either,

because if your lobster mousse
isn't right

then this dish does not work.

The bisque for me is about
the flavours of the lobster.

I just hope she reduces
that right down

to get some intense flavour
through it.

Beth's dessert,
dark chocolate cremeux.

The cremeux has got to be rich
and smooth in texture.

Caramelised banana, hazelnut tuile,

cremeux itself, pate de fruit,

a lot of techniques, a lot of
elements you've got to get right.

The passion fruit, well,
there's the twist.

There's the bit that's
the point of difference.

Passion fruit and chocolate?

We'll see.

It's a tough competition
and I need to remember that

and just bring my best.

15 minutes left, guys.

15 minutes.
I told you, it goes quick.

I've got enough to do, but I think
I've left adequate time.

I practised these dishes at work,

but it's a whole different
ballgame here.

I mean, for one, you haven't got
the likes of the judges

breathing down your neck at work,

so, yeah, it just completely
changes it altogether.

Now you've had your first
taste of this competition,

how are you feeling about
MasterChef now? Ooh-la-la.

Yeah, it was a bit of a baptism
of fire, yeah.

What are your two courses, please?

I'm cooking a treacle cured
fillet beef.

And we're making a pea and
wasabi croquette,

a little charred broccoli puree.

And we're finishing that with
a little aromatic broth.

Nice, nice fusion.

Can you handle it all?
Oh, time will tell.

Callum is a chef that runs
around quite a lot.

He is really motoring.

We've got some beef that he's got
treacle wrapped around it,

which is interesting.

Treacle is going to bring
a molasses-style flavour.

In fact, the treacle could actually
take over the flavour of the beef.

That's what concerns me.

Croquette, crispy on the outside,
soft in the centre.

I want to taste the peas
and, of course, the wasabi.

It's got to be balanced,
you do not want it too hot.

But a crispy croquette with a broth?

Mm.

I've got a funny feeling
that that just might go soggy.

You've got classic European
technique here with Asian flavours.

Where does that come from?

Just working with people
from different countries.

We've all sat down and come up
with dishes, with our influences

and what we'd like to do, and it's
just stemmed from there, really.

Callum's dessert, salted
chocolate delice, sounds delicious.

He's got whipped mascarpone on it.

There's an espresso gel as well.

The delice is very similar
to a cremeux.

It's the same sort of mix,
so it's got to be very smooth,

and, of course, you want to just put
your spoon through that.

Chocolate, coffee, salt, espresso -

it's almost tiramisu-esque in a way.

I like the ideas and we know that
these combinations work together.

Tell me the inspiration
behind your pudding.

So a delice was one of the first
desserts I actually learned to make

back when I was 16,
and it's just changed over time.

So it's just something I know
I can execute to a standard.

Guys, don't want to upset you.

You've got ten minutes.
Going to get it done?

ALL: Yes, Chef.

"Yes, Chef." Wow. Get me.

Whoa! Got some smells over here,
Chef. Thank you.

Have they got to be cooked?
Yes, Chef.

You've got about five minutes left.
Yeah.

Ooh, this is on a hot plate.
Quick, quick, quick.

You have one minute 60 seconds.

That's all you've got. Come on, come
on, come on, come on, come on.

Oh, mate, you are taking this
to the absolute wire.

Quick, quick, quick, quick, quick.

OK, that's it.

Everybody stop!

Oh!

Are you OK, man? Good? Oh, yeah.

I don't think I breathed
for an hour. No.

Head chef Gareth's signature dish

is his take on fish and chips.

Baked cod loin topped with
gherkin brine mayonnaise

and deep-fried sourdough scraps

seasoned with malt vinegar powder,

served with foraged sea vegetables

and a warm tartare sauce.

I'm wondering where my portion
of chips are,

but it's an elegant,
smart-looking dish.

Your fish is really nicely cooked.

I like the texture
of the sourdough scraps.

I would have thought it was exactly
what you got

in the fish and chip shop.

The mayonnaise, you got herbs.

It just all works so well
with the fish.

I really like your take
on the tartare.

It's got the sharpness
and saltiness of capers,

and there's a little bit of shallot
in there as well and it's herby,

but it's lighter.

I want that fish to sit on a pile
of pomme puree or mashed potato,

or I want something else.

But what you've put on the plate
tastes great.

The sauce is delicious.

The fish is perfectly cooked.

It's a good dish, I like it a lot.

Thank you.

For his signature dessert

Gareth is serving a salted milk
panna cotta

topped with dark chocolate cremeux

and a sourdough and hazelnut crumb,

finished with olive oil.

Salt and olive oil on a
panna cotta and chocolate.

Yes, Chef. OK.

The panna cotta is beautifully set.

I love the saltiness of it.

It's almost neutral-esque.

And then to just finish it with oil?

Oh, brave.

But it works.

That's a cracking pudding.

Extraordinary piece of work.

Great use of bread.

There are little bits of sweet crumb
around the nut,

and you don't know when you're going
to get them.

And of course the chocolate
is sweet,

but the rest is savoury.

All that saltiness just enhances
the sweet notes.

Absolutely delicious.

It's really a dessert
that's quite moreish,

and you just keep going in for more.

You've caught my attention.

Well done.

I doubt my head will fit
through the door when I leave

because that's incredible.

Sous-chef Rohit is serving a take
on flavours from his childhood.

Turmeric and ginger marinated
lamb cutlet

served with confit-cumin potato,

lamb mince and offal kofte,

topped with lamb fat pangrattato,

mint, lemon and coriander espuma

and a lamb curry sauce.

The cookery of your lamb
is fantastic.

I love the cumin smokiness
on the potato.

I love your liver kofta -

there's almost a sweetness to that.

And the crispy breadcrumbs you got
at the top are getting luscious

because you cooked those
in lamb fat.

So, well done. Thank you.

What I've got left is a little spice
a little bit of heat.

But I've not lost anything
that I've eaten on this plate

and that takes some doing.

It's very easy to overpower
what you've got on the plate

with the heat in here,

and I think you've got that nicely
sitting on the palate.

I think the yoghurt, espuma,
the coriander and the lemon there

really does just calm
the palate down.

These are the childhood flavours
that you brought

into the MasterChef kitchen.

You've obviously eaten well
growing up. Thank you, sir.

Your mum must be a great cook.

For dessert, Rohit has cooked
saffron and cardamom rice pudding,

topped with a tutti frutti
of chayote,

flavoured with mango and raspberry
sugar syrups

and crumbled pistachio nankhatai,

or Indian cookies.

I think you've got some work to do
on your presentation.

But the flavour of the base,
the rice itself,

I do like the levels of saffron and
cardamom that you've got in there.

It's a lot softer
than I was expecting.

I like that a lot.

I really am intrigued by
what you've done with that chayote,

which is not used that much,
especially in dessert.

You flavoured it
different fruit syrups.

It's quite juicy, I like it.

I like the textures of the crumb
and of course the sweetness

of the raspberry and the mango.

I just find there's just too much
of that sweetness on here.

But I have enjoyed the dessert.

Thank you very much.
Thank you, Chef.

I'm feeling a big relief
after that feedback.

What they said about the dessert,

I totally agree with that.

But I gave it everything I had,
to be honest.

Senior sous-chef Beth's signature
main course is poached lobster tail,

served with cannelloni of courgette,

stuffed with scallop and lobster
claw mousse,

finished with a lobster bisque.

I love the cookery
of your lobster tail.

It's buttery and it's soft.

I like this little
zucchini cannelloni.

And you've made a mousse
from scallops.

That's clever cookery,
which I think is delicious.

The lobster tail curled up

so when you have taken the lobster
out of the shell underneath,

it's all broken up.

And the cannelloni,
the chopped up claws inside

could have been refined
a little bit more.

This dish has huge potential,

but its execution here is what's let
this plate of food down.

The bisque, for me, there is an
overpowering sweetness,

possibly too much of the
orange juice.

Other than that, you have shown
some great skills on here.

For dessert, Beth has made a passion
fruit and chocolate cremeux,

encased by a passion fruit
pate de fruit jelly,

topped with caramelised bananas
and hazelnuts

and a hazelnut tuile.

The cremeux is rich and smooth

and that's lovely.

What I'm finding too overpowering
is the amount of passion fruit jelly

and the sharpness that has.

It's too much for this
chocolate dessert.

The pate de fruit - it's too dense.
It's too heavy.

The hazelnuts - maybe a little bit
more work on those,

a little bit more creativity.

And the banana - same thing.

This little tuile isn't snappy.

It's too bendy.

But the banana isn't too sweet,

and you've used it sparingly.

Chocolate and passion fruit,
I'm finding absolutely delightful.

The dishes I did, I am proud of.

There's, like, a few things
I could have tweaked,

but I think that was just
the pressure that got to me.

Head chef Callum's
signature main course

is a treacle-marinated
fillet of beef,

served with a pea and wasabi
croquette, charred broccoli puree

and oyster mushrooms...

..finished with a chilli,
beef and ginger broth.

My beef is cooked wonderfully,

but I can't taste the treacle
that you had put around it.

It's not really there.

What you've got here is a really
nice, beefy broth

with flavours of lemongrass and
a bit of ginger and a bit of chilli,

and it's lovely,

but obviously to do a croquette
that's supposed to be crispy,

put it sitting on slippery
mushrooms and a puree,

it's going to make it wet.

Pour a broth over it,
you've made it even more wet.

The croquette is
beautifully seasoned.

I can taste the wasabi.
I can taste the peas.

But broth doesn't go on a plate.

It's like a soup.

So, there's good and there's bad.

I'll take that. Thank you, Chef.
Not at all.

For dessert, Callum is serving
a salted chocolate delice,

topped with whipped mascarpone,
roasted hazelnuts.

coffee gel and caramelised
white chocolate wafers.

I like that - tiramisu-esque.

Coffee, white chocolate,
burnt chocolate,

not too bitter, alongside
the fruity chocolate

that sits underneath it as well.

Proper coffee bitterness in there,

amongst the chocolate,
that's not too sweet.

Well done. Creaminess and almost
saltiness of the mascarpone.

That's a lovely, lovely combination.

Really, really like that.

It's a great dessert. I think the
delice, the cremeux is so smooth.

You can see it when you put
your spoon through that.

And I think it works so well
with the bitterness of the coffee

and textures of hazelnut.

Yeah, obviously, I took
the criticism on board

about my beef dish, and I think
I would go back and change that.

I think that cost me a little bit,
maybe, but I got some good feedback.

So, yeah, ultimately, all good.

I thought a very decent
level of cookery here.

There were issues, but some great
personalities starting to shine.

And certainly a lot to discuss.

Who's our top of the tree?

It's Gareth, isn't it, from Cardiff?

Main course of a perfectly
cooked piece of cod.

I think he's a very, very good cook.

Loved the little crispy scraps
on top.

Tartare sauce was delicious.

Now, that dessert really stood out.

The sort of panna cotta

with the chocolate cremeux
over the top.

Oil that we poured onto it -
very clever.

I loved the twists and I like
the dishes that he put up today.

Can we put him through?
Yeah. Absolutely.

Beth. The lobster, I thought,
was cooked very well.

I liked the cannelloni with
the yellow and green courgettes.

But I didn't like the execution
of the lobster.

Mine was all broken up
when it came out of the shell.

That bisque, I found, was too sweet.

And then the dessert.

On its own, passion fruit pate
de fruit like that is lovely.

It was too strong. It completely
destroyed the chocolate cremeux.

Rohit's spice cookery is excellent.

Lamb was beautifully cooked.

Of course, the mint
and coriander espuma

with the yoghurt was delicious.

Just the use of spicing throughout
was really good.

I was impressed.

The dessert - loved the texture
of the rice pudding.

What I liked was there were
the textures of the crumb,

but I didn't like the
overpowering sweetness

of the mango and raspberry chayote.

So, a bit disappointed
with the dessert,

loved that main course.

Callum, the beef was
beautifully cooked. Mmm.

I didn't think the treacle brought
anything to the plate itself.

There was just no business having a
broth to pour over a croquette,

because then it
all just got wishy-washy.

Dessert - loved the chocolate delice
with the hazelnut.

Flavour of tiramisu. Very good dish.

A lot tougher than I expected,

but got some good praise as well.

So, yeah, hopefully I could
have pulled it off.

I'd love to be able to come back
and show the judges who I really am,

because I don't feel like I executed
everything perfect today.

I guess I've done enough to get
through but, then again,

there is always someone better
than me so,

if they have done better than me,
I wish them all the best.

Great signature round
from all four of you.

There were dishes there
that we really did enjoy.

So, Chefs, well done.

We have made a decision.

Two of you are going through
to a quarterfinal.

Two of you are leaving
the competition.

Our first quarterfinalist is...

..Gareth.

Well done. Thank you.

Congratulations, my friend.

The chef joining Gareth
and going on to a quarterfinal is...

..Rohit.

Thank you. Congratulations.
Thank you.

Congratulations.

If it's any consolation,
it was very, very close.

You did very well. Thank you.

I appreciate it.
Thank you very much.

Thank you.

I didn't do my best today,
but I'm still a young chef

and I'm finding my style
the more I cook.

So, watch this space.

I feel a bit disappointed,

but I think I went out to better
people, so I'll take that.

Yay!

Thank you.
Congratulations, the pair of you.

Really good job. Same.
Well done, you two. Well deserved.

That is exciting.

I just can't wait to get home
and tell my kids.

I think, if they don't cry, I will.

I can't wait to make them proud.

It feels really great.

It feels like over the cloud now,
to be honest.

Going to quarterfinals is a massive,
massive milestone in my life.

Next time, it's the quarterfinal,

and this week's most talented chefs
return to face two tough challenges.

I am liking the look of those.
Mm-mm.

Yeah, you need to get a move on.
You've got less than 60 seconds, OK?

Yes, Chef.

Only the best will earn
a place in knockout week.

Looks gorgeous.

I want to marry it.