Intense Signature Dish Battle | MasterChef UK: The Professionals | S07 EP05

Watch the intense competition unfold in this MasterChef Professionals UK episode as five chefs strive to impress judges Monica Galetti, Greg Wallace, and Marcus Wareing with their signature dishes. The chefs face the challenge of showcasing their culinary skills and creativity within a limited time. From unique flavour combinations to daring techniques, each chef presents their dish in the hope of securing a spot in the quarterfinals. The judges critique every element, from plating to taste, offering insights into the world of professional cooking. Who will rise to the occasion and advance in this high-stakes culinary showdown?

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MasterChef UK: The Professionals is where talented professional chefs step into the spotlight, presenting culinary masterpieces under the watchful eyes of renowned industry experts Gregg Wallace and Michel Roux Jr. Judged by top chefs and critics, these contestants hail from various culinary backgrounds, demonstrating unmatched skills, innovation, and tenacity. In the heat of the kitchen, it becomes more than just preparing dishes; it’s a testament to their training, ambition, and the chase for the coveted title of the UK’s top professional chef.

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Welcome to MasterChef World TV, the ultimate destination to watch complete episodes of MasterChef from all corners of the globe. Experience the passion, skill, and creativity of home cooks as they embark on their transformative journey in the kitchen. Dive deep into a universe of flavours, traditions, and intricate cooking techniques. Here, every dish tells a story, and every episode is a new adventure. Join us for a world of culinary discovery.

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Want more delicious full episodes from MasterChef? Hit that subscribe button now and stay updated with the latest episodes and culinary showdowns. Don’t miss a bite! https://www.youtube.com/@MasterChefWorldTV

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These five chefs are all hoping to  become the next professional Master   Chef Champion today they face their first  Challenge three tests set by Chef Monica   galleti seasoned Diner Greg Wallace and  two Michelin starred British Chef Marcus wearing I’m actually looking forward to  cooking for Marcus swearing but at the  

Same time quite nervous cuz he has very  high standards hopefully I can prove that   my food is good enough and show that I’m  up there with with the best the key for   me is not to break down that’s it if I  don’t break down I have a good chance of

Winning only the best will make it through  to the quarterfinal these chefs might not   be ready just yet but if they’ve got it  Marcus and moniker will Spot It [Music] Welcome chefs to professional master cheef I  don’t think you have any reason to be nervous   because what we’re asking of you right now is  for you to cook your own dish your signature dish   we’re looking for great dishes we’re looking for  some skill we’re looking for something exciting  

This is a fabulous test to show us what you guys  can do so cook your hearts out 1 hour let’s go Guys [Music] I’m a head chef owner of a  of a supper club on a tube Carriage it’s   an opportunity to really showcase food that  comes from my ideas and put it in a really   London setting and went to university did a  bit of studying but was always cooking on the  

Side in some hotels then started doing private  stuff we work off a tabletop student oven in   a weird location with very low budget  kitchens so I want to test the metal   can this hold up against some of the best  people in in the country I have nothing to

Lose do you make a living out of these  supper clubs I do indeed just fantastic   so you’ve not actually worked in any any any  restaurants before you know during University   I’ve been in kitchens but unfortunately  nothing sort of at the high end okay so  

Have you been pretty much selftaught after  that pretty much self taught after that yeah   what are you doing for us today I am making  a supreme of Guinea foul sitting on a sarc   not fondant and there’s a little Plum galet  on the side it’s like a set Jam uh and some  

Micro herbs when I was putting it together  I was thinking could I cook this in my own   environment and the answer is yes I believe  so all right Alex Mine The Gap thank you very much [Music] I I had my doubts about about Alex  and and this dish um I’ll be happily surprised  

If it works um I’m also a bit worried about  his skills as a chef do you know what though   Monica some of our best chefs in this country are  self-taught who’s to say this guy isn’t one of  

Them we don’t [Music] know I work in a restaurant  in Newcastle it’s a very popular restaurant we’re   exceptionally busy great reputation in the area  I’m the Su Chef here night I’m C time I’m just  

Sort of running a just a SE in the kitchen when  the checks are flying in on a Saturday night   you feel like your world’s falling about around  you but that’s that’s amazing like that’s that’s  

Why we do what we do you know I love it I  I won’t ever want to be anywhere else you [Music] know Daniel welcome tell me what you’re  cooking for lamin with razelle hanu uh sort of   marinated in that i’ got a little cauliflower  cuscus cauliflower puree some goats good A  

Little bit of Apple so you’ve got a lamb loin  that you’ve got with a middle eastern spice   yeah Ru and a red wine Sho so it’s very much  North African Middle East meets Europe here I   won’t say it was risky it’s flavors that do  all work together just whether I can bring  

Them all together hopefully I can you have done  this before haven’t you this dish sort of sorry   sort of sort of I’ve done bits of the dish but  you have not done this dish I’ve never had this  

Dish completely on a plate ready you’re brave  do you know what the exciting thing is here   no one has seen this dish prepared yet not  even the chef this is true good luck thank [Music] you Daniel’s an interesting  character coming here with his signature  

Disc that he’s never tried before wow  goats curd on the lamb and the res I   I suppose is refreshing I’m always up to  trying new things you’re halfway you’re halfway I work in a hotel restaurant  and in my RO is to a chef head

Chef my mom was a chef she said to me once I was  helping her in the kitchen you got lot of flare   I like I play it up a fishing chip she like yeah  but you’re 12 and you’re good at it so that kind  

Of put me into it mom and dad used to send me  off places they sent me down um couple couple   three years at restaurants down in Glasgow I’ve  been to London just for a couple of day trials  

Just one star just to see what it’s like I think  I want to see if I can get a niche for my style   if I can find out what what kind of food I like  to cook I know how I like to cook and just to  

See where I want to go with it Jamie what are you  making for us tarbet wrapped in chicken skin all   right morel mushrooms lusin and asparagus where  are you from uh St Andrew in Scotland the home of  

Golf yes it is will it be the home of the Master  Chef Champion um yes what is it you’re hoping to   to show everyone here today that can cook and  it’s flare technique seasonality everything a   young Chef would be should be aspiring to be  Jamie there’s a lot going on you put yourself  

Under enormous pressure if you can get it all  done I’ll be quite impressed it’s going to blow   your mind blow my mind blow your [Music] mind  Jamie’s fish is wrapped in in the chicken skin  

I can imagine how it would work as long as he  gets that skin crispy enough and the fish cooked   properly underneath [Music] it I like the way  he’s coming across he’s got a great character   you know I like that cooking is everything to  him I think that’s going to come across on the

Plate I was a semi-professional water polo players  I was with the national team of Mal as well I gave   up a 15-year career for cooking my passion for  cooking is very very strong my idea of cooking  

Was never fine dining never for me it’s all about  Flavor it’s all about food you know I mean when   you go to fine dining it’s a lot of elements in  the plate and a lot of preparation and I’m not  

I’m not really into that you know I’m more into  quality simple food but since I’ve been in London   I just got a new perception of of fine you know  and I’m kind of liking [Applause] it Sean where  

Are you from I’m from Malta ah okay okay and is  there any of uh maltes cookery in this dish not   really no h cuz I moved in to I moved to London  so I’m the type of person that gets influenced by  

His surroundings and game is very very popular in  the UK so I chose to go with game and I’m making   breast of squab with a a poured glaze that’s  infused with some Mandarin and white balsamic  

And I’m making a pea foam and with an iico crisp  are there any veg that are going with this or is   it just the pigeon and the foam the pigeon the  foam the glaze and the ibero ham and yeah that’s

It Sean doing poach pigeon with Ruby  pork glaze and a pea foam with coconut   milk pigeon it’s quite delicate flavor has  to be very careful with what he puts with   the pigeon breast pork glaze could be a nice  addition gets the balance right of the sweet  

And sour no veg no potatoes no rice no  pulses nothing at all that is slightly concerning I work in a restaurant this in a  village pub just on the outskirts of Cambridge   I am the SF here in my career I’ve worked in  some five-star hotels cruise ships I’ve worked  

In events company doing large banqueting I like  to trying to be imaginative I think combining   traditional flavors with Flare will kind of help  me be distinguished from other [Music] chefs hey   George hey what are you making for us um so today  I’m making a lambin uh suid with three different  

Ways be true baby fennel some fennel pure and  some wild garlic as well why this dish I think   it kind of reflects myself on a plate it’s uh  I’m not trying to over complicate too many of  

The ingredients but at the same time I’m trying to  make it interesting and uh balance the flavors and   I don’t think there’s any more way of complicating  a beetroot than doing it three ways this the style  

Of food that you’re doing for us today is this  what you’re doing in in your workplace at the   moment this is pretty similar but at the same  time I think I’m tweaking it slightly to make  

It a bit more refined and this this is not your  normal Pub graub though is it no no no no it’s not George putting some big flavors next to lamb   beetroot three ways beetroot one way  done well is always good enough for me you’ve got 5 minutes left [Music] guys

[Music] 60 seconds [Music] left that’s it stop gastro pub George’s signature dish is loin  of lamb served with potato fondants baby   fennel fennel puree pickled red  and golden beetroot and a beetro jelly what’s missing from there yeah I attempted  to blend half of the beetro jelly I made to turn  

To a gel just to add extra uh sorcer element  to it but I had some technical problems but   that’s okay I think it’s still a nice dish to me  good good I’m glad you like it I’m glad you like

It I like the lamb steel pink I think it could  be a little less cooked but I’d love to see it   roasted on a higher heat so it gives it a depth  of of more of that roasting flavor it’s not coming  

Through your fondants are really lovely well  cooked the Pickled beetroot is not necessary   I I think I do like the fennel but then it’s a  bit undercooked you’ve poached the lamb yeah and   then sealed it afterwards for me though I don’t  think the poaching is enhance the flavor of the  

Lamb and I think the Lamb’s quite Bland and I  think sometimes it’s easy to get lost with the   technical aspects of cookery when in theory we’ve  been cooking in a classic way for so so so long  

And it’s been so good sometimes we need to stick  to these things I think you got some good flavor   ideas I think this isn’t your normal style I think  you’ve poshed it up for master cheef and I think  

You’ve lost your way I think I agree that be right  yeah yeah I think I agree your pubs won awards for   a reason probably because it Cooks good wholesome  cookery and George that’s just what I wanted from  

You today I think Marcus was pretty right maybe  I should have just did more of what I know to be honest 27-year-old Sue chef Jamie has  made roast turbet wrapped in chicken   skin and langoustine served with green  and white asparagus braced peas broad  

Beans and morels a gem lettuce  puree Violet potato and a fish valute I’m the son of a fruit and potato potato  Merchant and if my father ever ever saw me serve   purple potatoes I think he’d pick them up  and throw them at me personally it’s just an  

Unusual color and it doesn’t look real um but  that’s not to say that it it it doesn’t taste great I’ll tell you what Jamie you’re an  oldfashioned Chef who likes a bit of butter   aren’t you mate that is as rich as you like uh  good seasoning really like your sauce uh I like  

The fish with the the chicken skin on it gives  it a crispy texture I like the salt across it as   well there is a lot going on there I’m amazed you  got it all done in an hour the green asparagus I  

Like the way it’s cooked white asparagus for me  is not cooked enough I like your sauce your take   on aute that you’ve made um it’s full of the the  flavor from the the Fishbones Jamie you can cook  

The sauce is excellent I just think you should  have taken off some of the things take off the   puree take off one color of asparagus um take  off the peas potentially and just focus on on  

On a great piece of fish okay you should have  just pulled back and you could have a really   good dish here yeah of course I can take some  things off the plate as I keep my cooking as  

High level as he wants it to [Music] be Newcastle  Chef Daniel’s first attempt at his signature dish   is Raz elhan [ __ ] loin of lamb served on  a bed of cauliflower Cusco with raisined and   almonds accompanied by corette ribbons goat  card apple julen and coriander Crest Daniel  

The blood that’s that’s all over the plate did  you not rest the meat or drain it just sort of   run out of time towards the end so let it rest  properly so I just have to get it carved on the plate

When I get the lamb and and the meyu with a  with a little bit of wine taste on the back   that’s a nice flavor when I pick up a cauliflower  puree and I put it on the lamb that that’s nice  

You know there’s there’s depth there there’s  creaminess however when you put the jeo the   curd and the puree together Heaven only knows  how your pette is supposed to work that out   you’ve basically got three sources mingling into  one elements of it would work the rasalan with  

The couscous would work but uh you can’t know  if a plate of food works if you haven’t tasted   it together Daniel I think this dish is lost I  think it’s lost in its translation I would love  

To have seen maybe the lamb sliced with some fat  on it marinated and maybe quickly pan fried or   seared to go on top of of the cuscus that’s what  I’d be thinking when I’m thinking of a dish like

This it wasn’t right whatsoever I think you know  you get one chance and I think I believe it’s a   civy classically trained sha has made breast  of squab with an aerico ham crisp he served   them with a coconut pea foam a mandarin and  balsamic Port glaze micro red shard and garlic

Flowers the pigeon is beautiful and tender with  an interesting pie sauce I quite like your style   and I quite like the boldness of your approach  it’s interesting it’s intriguing it’s brave but   actually quite like it it’s really hard to tell  how a chef is if all he does is cook a pigeon  

Breast you can’t carry on through the competition  only cooking one element and making a sa you know   Sean this is about showcasing you and if this  is it I’m worried I’m not you’re not worried no that was that was fantastic the way Marcus  

Spoke about me and the way he  spoke about my food that was great 29-year-old Supper Club Chef  Alex’s dish is Guinea foul served with   salc milk fondant wild B sausage Cayenne  infused Plum jalet and guinea [Music]

Fouo I like the color on the guinea lovely and  golden however I saw you put that in the oven   you still had 28 minutes to go does not take 28  minutes to cook a breast of Guinea obviously is  

Going to be overdone the poic it would have  been nice actually you have caramelized that   a bit if you did it as a real fondant it  would have given it that buttery texture   that I think it needs the plum jelly you’ve  adjusted the the natural sweetness and and  

Sourness of that Plum I bet you the the  raw Plum tasted better that’s what worries me I think you may lack a Chef’s Kitchen  experience because the cooking of each of those   parts leaves a little bit to be desired I haven’t  been working full-time in a professional kitchen  

But that aside it wasn’t a disgrace yeah I I  know that there are things that I could have done better there’s an introduction to our chefs today  and it’s good to see what level of cooking they’re

At I I don’t think we agree on on who was the  best today cuz you really liked Shawn didn’t   you I think Shawn what he put put on the plate  was good and you have to look at what was on the  

Plate not what wasn’t I don’t know whether sha  has got what it takes but I do know he’s worth   another look you got to agree with that I expect  more I really do and I hope if we give him the  

Chance he better up the ante I don’t know what’s  what’s coming up if I get through but I’ll push   myself this time I push myself a bit more the  best dish I tasted today was from Jamie with  

The the lovely sauce the turbet with the with the  chicken skin but there’s a hell of a lot going on   on that plate um that he could have taken out of  the equation and still sail through but I think  

He is’s he’s definitely one to watch I think I’ve  was seen the competition I think I’ve done enough   with improvements to be made what do you make of  George George from the pub I think George came  

Here today and tried a little bit too hard and  got lost along the way and he certainly didn’t   need to do that beetroot jelly it’s not what  he does it’s things that this young Chef I  

Find will learn as as we sort of guide him along  this journey I I I like the way he’s working and   and I think this young Chef deserves a chance  whenever I get criticism feedback I always uh  

Work on it I try not to let it get me down  too much and just try and fight back really   I’m a little concerned for Alex although I have  a certain sympathy for him because I think he’s   got some nice ideas but he obviously hasn’t  spent as much time in a professional kitchen  

As the others and the question is how far off the  pace is he this was his signature dish and it was   the guinea F cooked for almost half an hour so if  you can’t do that now what more has he got we’ve  

Been at this stage before people surprise you  they turn it around I just love to go through   having said that may say actually we’re looking  for someone who you know can can get off the bat   straight away with perfect cooking Etc I don’t  know whether Daniel is a decent Chef or not what  

He did here today I think was very silly and that  was he came in here with a dish he’d never cooked   before and I think we tasted the consequences  of that I I know where he was going with with  

The lamb the spice the cuscus that could have  worked but then the lemon juice through those   cetes and apples are completely lost on me when  it’s it’s a whole mouthful on the plate hopefully   I can prove I can do better cuz I know 100%  that that was absolutely nowhere near as good  

As I can cook and I don’t really know what I was  thinking this is not easy well the question is not   who impressed you who are you willing to take a  chance on well I think I know who I’d like to send

Home we have now made a decision  thank you for all your hard work [Music] the chef leaving the competition is Alex thank you thank you would have been nice to kind of  do more but you know I don’t have   the the backlog of professional  experience that the other guys

Do well done very well done you know what you’re   going to have to really up your  game for the next round all of You we got four of them left what challenge  you going to set them now now I would like   them to take this belly of pork bone it  out and prepare it ready to be stuffed   rolled and tied how long they got they’ve  got 10 minutes I want to see how this is  

Done go on show me right so the first thing I’m  going to do is remove the ribs that you can see here I’m guessing that you don’t want too  much meat left on those ribs we don’t want  

Too much waste at all I mean these ribs  you can use for s or or even make your   your Spears with them look at that that’s a  beautiful piece of meat what are you doing   now I’m going to roll this belly up so  I’m going to remove half the skin cuz  

If you didn’t remove half the skin half of  the skin would be inside and just wouldn’t cook score that gently once it’s done turn it back over and I’m  going to then sort of open it gently gently I’m  

Making it thinner so that when you roll it it’s  sort of more even yeah okay so at this point   you would season it it’s a big piece of meat it’s  very thick um so it needs to be seasoned from the inside we have some pork mids here okay

So the mistakes that I can see they might make  is a not to take all the skin off and then B   not to open it up and thin it out further so  now I’ve rolled it it’s quite firm I’m going  

To tie it up okay so string all the way through  the bottom there comes back up and then around again does it have to be that neat I mean can’t  you just bundle it up like a parcel it’s a  

Beautifully prepared belly of pork with a lot of  love a lot of respect you can’t just bundle it up and there we have it Greg that is stunning  stunning there’s no reason why they shouldn’t  

Be able to do this at all is there this is a  skills test I expect every Chef coming through   a professional kitchen to do let’s get them in  let’s do it first up is classically trained sha   his pigeon dish impressed Marcus in the last  round but Monica and Greg were less convinced  

I still have to win Monica and Greg over so this  can really do it for me it can make or break I think what we wanted to do is stuff and roll that  belly of pork ready for roasting okay have we done  

Much Butchery before I haven’t done worked with  the belly with the ribs on 10 minutes mate off you Go [Music] had three minutes [Music] halfway all done yeah I’m not a chef but the way I would prepare  that at home is the same way you did which was   score it salt it and then lay it flat in the  oven but it ain’t going to work if you got to  

Roll it up in a restaurant side of things  you would need to trim out any excess fat   on the inside open it up a little bit and then  stuff it and roll so it’s all even and it will  

All cook okay properly you would also need  to remove at least half of the skin that’s   on here and then you have a presentation bit  of crackling on the top look no one goes out  

On this round you’ve still got another round to  to do pull your socks up keep your head up high   and and and step it [Music] up it’s intense  it’s intense but I wish it was something I   didn’t know cuz now I’m more upset cuz it’s  was something I could have done better you

Know 27-year-old sous chef Jim’s turbet  wrapped in chicken skin was a hit even   if the plate was a little over crowded I’m  very calm even if I’m under pressure I just   kind of try and keep a level head and  if I know it I know it if I don’t I’ll  

Try and wing it right that belly of pulk  what we want you to do you stuff it roll   it bind it ready to go in the oven  yep 10 minutes Jamie let’s [Music] go [Music] you’ve had three minutes [Music] Jamie [Music] 4 minutes left Chef okay all done yep Jamie how did that go for you brother started  off better than it ended I think I should taking   the skin off I don’t think you’ve attempted the  task really well you removed the ribs off first  

Which is what you’re meant to do trimmed off any  excess fat and then went to remove the skin but   then you just realized at the end that you should  have left a piece of that skin on yeah I’m pretty  

Impressed with what you’ve done and it’s a  great attempt good job mate off you go thank you good boy they were impressed with my bit  skills and they were impressed with my knife   skills and I managed to do a good but just  not so I think on the whole it a really good

Test Newcastle Chef Daniel just made it through  after serving a dish he’d never cooked before I   was kicking myself just have been so stupid really  so I’ve got a lot to prove and hopefully I can I   you know I’ve got quite every confidence  that I can sort of change their opinions  

Around so Daniel you’ve got 10 minutes  to sort out that pork belly yeah off you Go you’ve had 3 minutes Daniel 7 minutes [Music] left [Music] three minutes left all done as done as I’m going to be you some great skills on display you could remove  the ribs no problem uh you know you got to trim  

Off any excess fat on there you know how to tie  the meat up what impressed me was that once you   taken the ribs you then sliced two flaps and  opened it right out just exactly as I see Monica  

Do what you didn’t do was remove half the skin  it’s it’s crazy CU in the restaurant where I work   we we take the skin off every time we do it and  I don’t know what maybe the nerves or something  

I don’t know why I didn’t take it off but last  time I saw you when we announced he was going   home you you had your head in your hands and  breathed the biggest s relief I’ve ever seen  

How how do you feel now about a billion times  better well done Daniel off you go thank you   that’s better Daniel much better I’ve s redeemed  myself with the skills test and we’ll see what  

The next T brings and hopefully smash it out the  park like so have to see last up is 23-year-old   George whose signature dish was an over elaborate  departure from his award-winning pup style I’m   pretty good with my basic skills if it’s something  I’ve never done before I think it might actually  

Be a bit easier I’d rather that than something I  do know and then go to do it and do it completely wrong you got 10 minutes to  prepare this pork belly off   you go come [Music] thanks [Music] you’ve had 3 Minutes you’re halfway keep going George got three minutes left all done yeah yeah I’m done yeah Co it looks absolutely perfect this is how I  would tie a piece of meat that was going in   the oven you’ve also removed all the skin off  but it’s also nice to leave a strip on there  

So you got a beautiful piece of crackling along  the top when you cook it very impressed with what   you’ve done here going for a mental checklist  of what you did compared to George he’s taken   the ribs out he’s trimmed the excess fat he’s  fanned it out and he’s tied it up pretty well  

George that’s not a bad round mate thanks  thank you very much Jess very well done   off you go [Music] definitely a lot happier  now yeah but I’m not counting my chickens yet   Greg you know how I feel about Butchery and  that it’s an essential skill for every Chef  

We have one Chef who stood out from the rest  a couple there who did okay and and then one   all you know it’s got me a bit worried on  how he’s prepared today it’s over to Marcus [Music] next Marcus wearing was  one of the youngest chefs in the  

Country to win a michion star the second came soon after to get a mission star  when year 25 is just insane   that takes some serious hard work um and a lot of dedication he has got that classical French grounding  but very much inspired by British produce  

And British food and I think Marx is true to that  this takes me back to when I was working in Paris   uh and also working at gavage the dish is uh  roasted squat pigeon with uh onion puree and  

Beautifully buttered potatoes and then we’re going  to make a pigeon sauce with madira but we’re also   now going to use the chopped liver and hearts  uh to finish the sauce off and then we’ve also   confered the legs as well and we’re just going  to very quickly Pam roast those this sort of  

Work and this sort of Butchery I really really  enjoy cuz this is using everything apart from   this bit so we just take that off and we throw  that away along with the claws feet take off the wings just cut off the neck

Bone I’ve done a lot of these over the years  open the bird up we season pigeon really well   put the Pigeon in first and then add some uh  cloves of garlic some thyme and then just leave   the pigeon to sit on the side keep rolling  it around the pan we’re just coloring the

Bird potatoes you start to see the marriage the  flavors the similarity it’ll all start to come   together you got potatoes with Thyme and garlic  and butter you got your pige in there with your   thyme your garlic and your butter this is where  you want to be I don’t want to be standing over  

Here just doing all the fancy stuff I want to be  over here I want to see the chefs cooking I want   to see them uh watching the the food Change in  front of them I want them to understand what it  

Is they’re doing here I don’t want them just to  be dressing beautiful plates I want to see the   chefs that understand cookery and that’s being on  the stove cooking with the ingredients smell is amazing for the onion puree white onions  are cooked down with garlic garlic and  

Chicken stock under a cartouch or grease  prooof paper lid which stops the moisture   from escaping just going to take the pigeon  out of the pan just touch it it’s just nice   and firm and just let it rest somewhere warm  away from this intense heat now I’m going to  

Make the sauce pigeon bones get some leak carrot  shalot Bailey thyme little bit of tomato puree madira give me the red wine reduce pass and  then you end up with a beautiful sauce like   that the last stage is to pan fry The Comfy  legs and add some of the reduced sauce now  

You just want it to cool down and to get sticky  look at that wow now we’re going to dress the plate potatoes I’m just going to V very  very lightly just break them crush [Music] them put pigeon on the legs take our sauce put in  the liver and the hearts been

Chopped and then we’re going to finish it some  wild Sor there we go it’s my squat pigeon with   onion puree new potatoes and a beautiful  Rich awful pigeon sauce can’t wait to see   what the chefs are going to do with these  beautiful ingredients really really [Music]

Exciting in front of you are two Squad pigeons  it’s a luxury ingredient and needs treating   with respect and care beside us we’ve got  two tables of fantastic ingredients we’ve   got herbs we’ve got berries we’ve got peas  we’ve got lemons and shots black pudding  

Pork belly potatoes bread great ingredients  I am looking for a great dish beautifully   executed but I’m looking for some big flavor  10 minutes to come up and choose from these   lovely ingredients and then 1 hour to make us  a splendid pigeon dish come and choose your

Ingredients I love pigeon one my  favorite things to eat I love to   cook as well just as much as to eat  I still don’t know which of the pig   I’m going to use beside the breast  but I think I have quite a vision of

It it’s all about the pigeon so it’s  not understating the pigeon keeping it simple I’ve got pigon quite a lot in  the past so I’m feeling quite confident today you have 1 hour off you go [Music] you’ve really got to get the right choice of  ingredients to go with pigeon it’s all about  

Balance and flavor pigeon can be really big flavor  so you need something bold that sits next to it to cook for Marcus wearing I mean  is quite a daunting thought but at the   same time there’s not many people that  could give you as good feedback and as  

Good criticism as he could really not a good  role model especially for a chef of My [Music] Level George hello Chef Tell me what are  what are you cooking sear pigeon breast   yep I’m going to make kind of like a almost a  cleet with the penals uh some Panetta brazing  

The legs and then make like a pork sauce using  the wings what’s inspiring this dish view what’s   in your head I suppose I can’t listen to the  comments you gave me in the first round stick  

To more of what I know go for flavor try not to  over complicate things this is you cooking as if   you’re back in your kitchen at work yes so we’re  going to get George now yes good can’t [Music] wait where George is working I would have  thought they would have cooked the pigeon  

On the bone itself he’s taking it off when  you put those breasts into the pan skinside   down the first thing that happens is the skin  tightens and it starts to tighten the breast so   it starts to curl when the breast is attached to  the carcass it prevents that from happening but  

If you does it slowly and gently he could still  get it right it could [Music] work I started off   on a good foot with Marcus I’m really happy that  he’s on my team you know now I need to prove to  

Him that he’s right you know he’s right it wasn’t  just a oneoff you [Music] know Sean pigeon second   time round for you yeah what are you going to do  different I’m going to use the breast and then I’m  

Boiling some new potatoes with some rosemary  and garlic to boost the earthy flavor of the   squab and I’m going to sweeten it up with some  blueberry and Port sauce and I have some baby   fennel in the Sid hopefully it will be done in  time wonderful wonderful wonderful do you now  

Feel you have a point to prove Sean yes I need  to prove to you that I can give more to the plate   than I gave in my signature dish you cook your  piging beautifully well last time that’s added on  

Pressure can you do it twice hopefully hopefully  I can good luck thank you very much if thank you I think the dish sounds amazing did you  smell those potatoes cooking away with the   garlic and the Rosemary if he can cook the garnish  as well as he cooked his pitch in the first round  

We are in for a cracking dish Greg you got 30  minutes left you’re halfway I need to prove to   Marcus today that I can cook I’m a good Chef  I understand flavors I don’t think he’s got a  

Very high opinion of me at the minute so I just  need to cook my heart out and better than the   other guys and hopefully I can like obviously  I wish him all the best like I don’t want to go

Home Daniel tell me what are you doing you give me  pretty much my favorite ingredient in the world so   really yeah I absolutely adore pigeon I think it’s  fantastic I’m doing Squad breast I’ve stuffed the  

Legs with a sort of light sort of black pudding  mousse uh some nice baby potato mash uh roasted   Heritage carrots some charred charred leaves and  just a light Sher ring a sauce you’re not going to  

Try and attempt to do something that you’ve you’ve  never done before or try and attempt to show us   something that we’ve never seen before yeah I  don’t know if this is a good thing or a bad thing  

To tell you but every single thing I’m putting on  this plate I’ve cooked quite a lot in in the past   so I’m hoping it’s going to be absolutely SP thank  God for that that’s a good thing woo that’s a good thing he looks happy he looks  content he looks like he’s on  

For a good cooking day today I’m  really really looking forward to   tasting Daniel’s dish like a bit of  vegetable your batter Chef love [Music] it ambitious I’m a good cook I  can do interesting flavors can   do classical cookery I don’t want to  say you can do everything but I can’t  

But I’m always learning so I want  to see see how far I can go in the competition tell me what are you cooking  for us today uh I’m doing a really like   pigeon salad salad yeah okay I’m going to  do some really delicately dressed lentils  

Some pickled carrots roasted carrots I’m  going to finish it a really really light   Blackberry vinegar you feeling confident  um not as confident as like to be no well   what’s the matter I just not done a lot with  Squad pigeon I I know how to cook it but I  

Want to get it right I think we should let  him get on with it Greg thank you thank you   Che thank you [Music] chef Jamie said he rarely  Cooks pigeon that’s a drawback that’s a major   drawback but some lightly cooked vegetables  some raw some flavored lentils it could just

[Music] work you’ve got 15 minutes left [Applause] I keep it up give me another seek please what’s  happened here what’s going on I just knocked a   knife off my side and somehow by some one  in a million chance it sort of wedged as  

It fell between the the work service and my  leg going have to get you an ambulance mate yeah the cooking goes on  You’ve Got 5 minutes [Music] [Music] left that’s it your time’s up first up is Jamie who roasted the pigeon  breast and served it with P lentils celery  

Broad beans and flat leaf parsley in a  mustard vinegret with roasted carrots   roast and pureed parsnips and a black bre  Jew made using pigeon legs and wings are   you happy no what’s the matter I think it’s  nicely cooked but I just didn’t get to rest enough

I get sweet acidity I get really deep almost  almost fruity Smoky sauce very very lovely match   to to that to that pigeon Jamie I think that’s  excellent I really do the first thing I went for   with the carrots I thought they looked fantastic  they tasted even better beautiful roasting the  

Lentils have got a just a very nice little bite  to them which I really like I think the sauce is   delicious and of course most the best bit of all  is the pigeon itself yes it’s bled a little bit  

But actually I think you’ve done the bird Justice  and I think the pigeon tastes Divine thank you   thank you very much let me have another go at that  because that sauce really surprised me with those lentils we we’ve both been back now for  seconds yeah I think that says it all yeah  

I think we both thoroughly enjoying eating  your food Jamie thank you very much thank you what kind describe I wanted to  cry and I wanted to jump out and kiss him George seared his pigeon breasts and served  them on a bed of P lentils Panetta and swiss chard  

Accompanied by baby carrots and a red current  Source taking the bird off the bone and pan   frying it doesn’t sound like the sort of thing  that would be done in the restaurant that you  

Work in then a pub you’d cook it on the crown it  depends I mean from our work we’ve done both ways okay lentil aren’t cooked enough which is such  a shame the pigeon just has a a meaty flavor I  

Don’t feel like you brought out the big flavor  of the pigeon that I was really looking for and   which you would have got if you cooked it on the  bone maybe it just feel it just needs a bit of  

Sort of another level okay I like the texture  of the pigeon I don’t however like the lentils   uh they’re not cooked enough and they don’t  pack a punch they’re a little bit mediocre   it’s lacking flavor because the lentils haven’t  absorbed the sauce a little bit disappointed I  

Kind of knew in the back of my head that some  parts of it weren’t as I wanted it to be and   uh the things I got wrong kind of spoiled the  rest of the dish last up is sha who’s cooked  

His pigeon suid and served it with rosemary  garlic potato to es fennel and a Blackberry   Port sauce infused with pigeon trimmings I  love the way you stacked it beautifully well   and my eye is just drawn to something that I  don’t normally see with a pigeon which is a

[ __ ] as before Sean you’ve done a fantastic  job with the pigeon cookery and I think you’ve   got the art of that modern technique down to  a tea the disappointing bit about this dish is   that none of the garnish is cooked enough potato  shouldn’t be al dante it shouldn’t be crunchy on  

The pallet it it should be cooked the sauce it  feels like it’s a it’s a fruit in a meat base   that’s what it tastes like and I think you’ve  got a good quantity of seasoning to sit on top  

Of it which is sort of taking away from what is  considered a [ __ ] it’s a very interesting Source   you’re really exciting in Parts but as yet you  haven’t delivered something that everybody agrees   is wonderful there’s always a bit of an issue I  think you owe it to yourself to get everything  

Absolutely right because I’m sure you could be  great Marcus liked my style I think he found my   food interesting he knew that if if everything was  cooked the right way would have been a fantastic

Dish well monac it’s been an eventful day Daniel  had an accident and had to go off to hospital so   that leaves us now with Three Chefs one fantastic  dish really really pleased with from Jamie really   good he’d taken everything we’ said to him on  board about his first dish about going over  

The top doing too much and cooked a beautiful  dish monik it was excellent that’s great to   hear he did a good round for me he deserves to go  through I would love to see Jamie Cook again that  

Leaves with George and Shawn Shawn was actually  quite weak on on my round he had never prepared   a whole belly of pork that way so I would like  to hear that he was quite strong in your round  

To convince me today we all wanted to see more  garnish he brought some fantastic ideas to the   table but unfortunately they were undercooked  but he cooked the pigeon today very well just   as good as he cooked it the first time round  his sauce looked like a fruit [ __ ] thinking  

Oh no not fruit kolie but there was a lovely  meaty fruity flavor going on and that tells me   he does have a sense of flavor I found cooking  in an hour really tough if I do go through I’m  

Going to need three hours George was actually  the the stronger one on my round he had great   knife skills removed the rib without a problem  very confident in doing that so I was quite   impressed with his skills on the day George’s  dish today was all about where he works which  

Is exactly what I wanted him to do he just didn’t  get it over the Finish Line the lentils weren’t   cooked enough they didn’t absorb the The Source  presentation wasn’t great but I like George I   think George has potential I would still love  to get through to the court finals and just keep  

Trying my hardest and eventually maybe Michael  will turn around to me one day and be happy   I’m struggling with George and sha they’ve both  let themselves down today it’s a tough [Music] one we’ve now seen you cook over  three different rounds we’ve  

Discussed it we’ve made a decision  and one of you will be leaving us [Music] today the chef leaving the competition is George obviously didn’t have the impression impact I   wanted to have back to the Pu  where I work so yeah now’ll be good your quarterfinalist well  done congratulations guys great

Job I’m the quarterfinalist of  Master Chef it’s unreal it’s   unre so I’m just going to let  loose and give it all all I’ve got my goal is to get to the final Master Chef   and then my next goal will be to  win it so I’ll get the first one First next time it’s the quarterfinal first the  contestants will have to survive the ultimate   invention test it takes a lot of skill to  know how how to get so much flavor out of   scraps only the best of them will get to  cook for the critics it is everything a  

Proper dessert should be how can you  do what you do for a living you’re so [Music] wrong [Music]