Squid Ink Risotto | MasterChef UK: The Professionals | S07 EP14

In a captivating episode, chefs dazzle with their culinary prowess, presenting a flambéed pigeon with a smoky lard infusion and a unique squid ink creamy rice. The competition heats up with a salt-baked hogget showcasing rustic charm and a roasted duck breast exuding sophisticated flair. Each dish, from the pigeon’s smoky essence to the hogget’s salt crust, tells a story of heritage and innovation. The chefs’ dedication to their craft is palpable, as they infuse personal beliefs and emotions into each plate, aiming to impress with every bite.

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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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It’s the professional Master Chef semifinals last time the best 12 chefs were Whittle down to 10 over the next few weeks the remaining contestants will be split into Pairs and sent to cook for some of the most inspirational chefs in the country I want everything finalized in 1

Minute not good not good the butter is not very nicely put around then they will cook off against each other for a place in the Finals now it’s 32-year-old Sue Chef Richard from London and 27-year-old Scottish Sue chef Jamie I’ll be amazing if I get through today today be phenomenal it be what I’ve been working for it’s all nothing so I’ve got nothing to lose one place only one person can go

Through so any kind of small mistake now is it puts you out I’m really looking forward to seeing these two personalities go head to-head today they’ve got to cook to their Best It’s early morning and Richard and Jamie are heading to Central London’s Mayfair I’m really nervous I think nerves are a good thing though they show you care so I think the more nervous I’m the better yeah I’m excited obiously just looking for cluthes of where we’re going wouldn’t say I’m confident but

Yeah I’m looking forward to it yeah I just want to get going they’re on their way to the kot hotel and they claimed elen Doos one of two restaurants run by The French Chef Patron I opened my restaurant in Paris 15 years ago now that’s my first baby in fact within 2

Years she had gained as many Michel as stars 7 years later elen and her celebrated food crossed the channel I I spend half of the time in the kitchen in Paris and half of the time in the kitchen at the konut one oyster please but the spirit of the two

Restaurants are the same the way I could I put my emotion I put my life I’m the first generation of the family to cook and I’m born in the restaurant of my grandfather my grandfather my father my uncles they gave me my first education on food these people inspire me a

Lot alen lifelong passion for the classic Regional cooking of Southwest France is reflected in her dishes but many surprise with inspiration from across the globe I have an Italian sensibility I have the Spanish one because I’m born 30 minutes from the frontier of the Spanish Bas Country I used to travel a lot so of course I’m inspired by these travels in 2011 alen’s London restaurant became one of only nine in the capital to hold two michelan stars it’s important to have some skills to have some experience but the passion and the capacity to

Understand to feel what we are doing is really really important it’s not every day that they get the opportunity to walk into a two Michelin kitchen and learn from such an amazing Chef as Helen two Star Kitchen at the highest level they are going to come back having had

An amazing experience attention to detail in this kitchen is Everything good morning good morning I’m Helen we are very very happy to welcome you I’m sure that everything will be fine perhaps you are a little bit dress but don’t worry my team is here to assist you and teach you what you will have to do this is Alex the chef are my

Right hand and he will assist me to show you the dishes okay go I’m not sure what to expect I’m going blind I’d love to impress Helen today never had a female head chef just my mom and she was quite she was quite harsh on me so can’t be worse than

That I’ve worked at in onear restaurants for roughly about a year in each can’t wait to see the kind of inventiveness of two star and the kind of precision cooking yeah just keep my head down and uh and do exactly what I’m told during service Richard will be in

Charge of the scallop dish XXL scallops pan roasted with Tandoori spices carrot puree carrots comfy Citrus museline a spring onion reduction served with espet pepper and burette okay so Richard the first step is to put the mix of Tander spices and rice Flor if not the Tander will be too

Strong a little bit of duck fat and we put a little paper like that if not the taner spices will burn the dish that I have created just after coming back from India so it’s all the flavers of India in this stage it’s a dish that I I

Really love and the guest loves also so this is why I I chose this one I wanted to balance the strongness of um of the tunder spices with something sweet so this is why I choose the carrot so of course you will do that when the order will be away yeah we

Never cook anything in advance we never roast anything in advance so you will have to do that at a minut so we put it in the oven 3 four minutes will be enough huh in France we used to say that it’s cooked alra so it’s a little bit

Transparent but hot very important hot inside so you have to find the balance between that okay okay for the sauce what you have to do is put inside ber noisette to give it a little bit of fat and flavor and then coriander and spring onions then of course you will taste it

Because you can only understand the dish if you taste it okay so let’s plate now the plating is really important of course because the the plate has to be Perfect just a little bit of coriander to Finalize right back yeah it’s amazing it’s SC up so sweet Sor spice you get it just at the end just hope I can replicate yeah it’s going to be a tricky one yes Jamie will take on elen’s pigeon dish flade breast of pigeon o capucin with corn feed leg served with

Whole baked beetroot with Thyme and garlic beetroot puree reduced beetroot Jew wild strawberries and an intense pigeon sauce with Mexican moly so this pigon up from the south of France specially produced for us and very important the pigeon should be pink roasted just a little bit of herbs and

Garlic the leg is a little bit ffy we don’t choose butter to roast we only use that fat I’m from the south of France so that’s the way we roast okay and of course we will finish the cooking in the oven and then the garnish of the pigeon

Is about beetroots and wild strawberries okay yeah let’s talk you have several sorts of uh beetroots and you just take out the breast very pink H that’s really really important at the end once it’s cooked the pigon is flamb beid in fact with a very special uh sink we put this cone on

The fire it will become red you will put a piece of L inside that’s a very Personal Touch because the the the the iron is very hot the Lord will go onto the pigeon give a special flavor a special taste to the to the meat inside this way

Of doing is very special from my country the special thing about this dish to Plate you have a little bit of reduced Beu then you finish with the breast and the leg season with a little bit of olive oil and espet pepper espet is a little village in the Bas country it’s a very restricted production very special very unique is at the same time strong but very sweet at the hand so it’s very very

Interesting that’s beautiful pet from the lard on it it’s really Smokey really surreal it’s lovely feel like we’ve got an emotional attachment to already I’m excited to welcome them we are delivering a every lunch and dinner for people and there is nothing better than that but I hope they will understand you

Cannot cook something that you are not believing him if you don’t put yourself in the plate it will never work I think coming into a new kitchen is always going to be intimidating you know hopefully I’ll get some good support from the guys here um yeah so

I’m yeah really happy to be here yeah she reminds me of my mom cuz my mom was a first head chef um she’s taught me everyone how to cook so yeah she reminds me of that it’s really bad isn’t it Ellen’s individual approach to cooking extends to how she runs the

Kitchen what I want during the service is that everyone is really really quiet I used to say that you speak with your the only word I want to hear is the time you need to cook Etc because of course you have to be coordinated with all the

Other team of the kitchen okay good luck thanks very much don’t normally have this kind of anticipation feeling no yeah just want to get the first one done it will be a speed service because for the lunch they want to hit very quick and to leave as soon as possible to come

Back to work if something is wrong I will never send that to the guest so so be very careful nervous it can tell it’s a two Star Kitchen it’s the Precision you can feel the Precision already everyone’s getting ready for service yeah yeah it’s nevering what I would like them to be is

Very concentrated and what they are doing uh that’s really important because I trust them to cook the dish from the beginning until the end for the guest that’s a big responsibility diners coming to a Lan’s twar restaurant pay up to £125 ahe for lunch for this they’re expecting Perfection on every Level one lunch Lobster one lunch crab then to follow two scallop lunch and then two pigeon lunch let’s Go every element of Richard and J’s dishes will be cooked from scratch okay two lunch scallop then to finish to Pigeon both dishes are proving popular from the off I’ve got two away in a minute and I’ve got uh another one on order for St and one for ankles as

Well not too bad more nervous I think that’s sweating Jamie now has four pigeon on order they take longer not only to cook and Flom but also to rest 7 minutes to cook in 5 4 minutes resting 10 minutes so you know you have like a little bit

Of time you know what I mean so you don’t want to fire anything too early so it’s going to overr anything like this okay let’s go we coming now okay you can Place that’s okay but that okay okay thank you it’s good just go a little bit faster when you place uh and just coordinate your sauce also okay it’s only one dish so ask me afterwards the plate was nice we will have the feedback from the guest and we will see

Very well done very well cooked it felt like I was eating a fillet it was really really really properly done Jamie is still a few minutes away from sending his first dish that’s I I get the first one done three of the pigeon are still resting but one of them is ready to

Plate let’s go start going now yeah yeah let’s go the fling of the pigeon must be done immediately before plating okay you can start to Plate uh Jimmy the reduced juice first next time you do one one yeah yeah one that’s the first one you put TR you will win time Use your finger as less as possible it’s table 14 are you okay Jimmy yeah so you impression with the first uh plate shake your hands but I think it’s okay I think yeah the dish was okay but go a little bit faster faster yes yeah and uh don’t forget any sink no I

Won that was the first one so let’s see the second one and let’s see if he has taken the lessons from that it’s pink three tender maybe the best pigon I’ve ever had I really enjoyed so now I want two pigeon to scal up okay you can do at the same time we’re

Going to go two Scouts going in the pan right now right now Yeah Richard and Jamie must work together to get their dishes to the pass at the same time you have to be coordinated with your colleague so keep on eyes on what he’s doing have in mind what he has to Do so how long for the pigeon how long for you Jimmy 4 minutes 4 minutes for the two scallops also Jam’s two pigeon are almost ready to play okay you can go are you ready with everything ready with the sauce yeah no the the purple carrot are missing Richard’s a mission of the

Purple carrots is followed by further delay with the scallops that’s the to okay so uh 2 minutes minutes no more we need at least 3 minutes for the scallop huh okay on the pass in 3 minutes yeah two pitch in didn’t put the scallop in the oven so

Uh I hope uh everything will be okay uh can we check the pigeon would it be okay with 2 minutes late you have two more pigeon if you want to go two first by yourself it’s okay okay you ready on two yeah I’m ready with two okay we got two

And then in 3 minutes two more step off okay okay in 1 minute we’re going two pigeon two scallop yes I think it will be more than 1 minute H he has to cut the pigeon no Jamie now has to Fast Track two more pigeon dishes so they can leave the past

With Richard’s delays SCS I need to go faster this next you have uh three more minutes three large more minutes okay wait I want everything finalize in 1 minute wait so you can come with the garnish wait okay 30 seconds to scalop yeah okay can we Go okay the Sauce did you put your B was it yes Yes one uh one come on come on come on come on come on okay you put one white the same plate they have to be the same and the white they have to be the same H it’s tough yeah it’s tough the standards are high it’s two star food got to be

Right I thought the dish was really nice but I did think the Ping was slightly undercooked for my Taste service is in full swing and the spotlight is now on Richard sweet and to scalop okay Richard wait one minute on three right now and then I’ve just had some more come on order what is challenging for Richard is that we sell more than pigeon and in 1

Minute we’re dressing yes okay can we go showb behind You okay the SAA please quick quick quick with the SAA go go go which table 22 and two for the table 12 it’s okay it’s okay the only thing you are just a little bit late with the sauce so just organize you want the sauce up at the same time as I pr G I think so I think it will be better okay yes Ellen’s dishes take years to craft

And hours to prep and perfect but a two Star Diner tastes are always accommodated just ask me can you find out they don’t want beetroot with the pigeon okay what do we have um yeah we would find something let’s see based around what the menu is going

To be we’ll know what product we have available exactly let’s do it with the cauliflower in this case wait in 3 minutes we go two pigeon with cauliflower garnish wa okay the two pigon Jimmy how long 10 seconds okay let let me uh 30 seconds wait you can Clum a Heat okay you can go service okay so now we can do the two pigeon okay and we also can do the mael those there is too much guys quick quick quick quick quick quick quick quick quick I think that was good it’s tough It’s A Hard dish yeah it’s tough just a

Lot going on it’s fast fous really really good okay 4 minute for everyone for the big table H can we do four pigeon together wa four Pig wait you have uh the two scallop and the two Lobster Richard you can go wait come right now finally into his stride Richard is

Coping well with the pressures of a popular two star dish all right let’s go let’s go let’s go wait is it okay for you Richard yes chef okay and just after we go with four pigon do you need the help for four yeah I’ll try do okay with his orders

Stacking up Jamie is struggling to juggle his time between the pass and the stove it’s hard putting up and cooking at same time I’m going to run back continue continue continue uh cheny don’t finish when you st something you have to finalize you have to finish it straight

Away 3 minute we got two pigeon wa wait we have to try and keep cold this garnish you know what I mean otherwise it lose this freshness say yes WS very quickly quickly quickly get some new Leaf quickly okay and this one is going 22 okay can we move uh with the pigeon

Please wait The string in the breast huh take a take B check for string from what I can see Jimmy is missing a little bit of concentration and reflex perhaps compare with Richard I asked Alex to help Jimmy because I was just a little bit worried that he couldn’t deliver the the dish in

Time you want the outside of the bird with the round the pl you know what I mean we needed help but there is a lot to work on this dish H so that’s a little bit normal okay table 12 after almost 2 hours surface is drawn

To a close it’s the last chance for Richard and Jamie to show they can hold their own in a twar brigade no more table one more one scallop and two Pon okay wait 4 minutes how long for before you reach off 3 minutes okay so let’s say 4 minutes for all together okay

Okay be concentrated 2 minutes can we start to play two pitch and one scallop three okay you Go okay you go I never came to the cor before and I think it’s fulfilling the expectation I had okay that’s tough service you can tell in a two Star Kitchen there it good as I thought it was going to be as hard as I

Thought it going to be it was a tough dish I was rushing about and trying to cook and plate at the same time really hard as quick as two hours of my life feel like I’ve just done a two star two star lunch service hope see a bit of

A shaky start yeah it’s how you kind of P it together kind of counts it was a great experience loved it um yeah something I remember for a long Time now Richard and Jamie have one more chance to impress alen de ro they will cook one of her claimed signature dishes black Squid Ink creamy aquaero rice sauted calamari with coni tomatoes poached blue lobster clams calamari and clam with parsley and a parmesano regano foam so the signature

Dish they are going to cook it created like uh 8 years ago something like that and it’s a combination of all my inspiration that there is a little bit of Spain inside there is a little bit of Italy inside also so it’s a combination of everything pressure’s on produce our

Chef and it’s her dish so get a lot of pressure nerve-racking probably as hard as to service a lot can go wrong here we start like a rizoto the first step of course is to cook the rice in the best way not to be overcooked the top of the rice you have

Like a ragu of Sellfish you have to cook all at the good stage just make sure cooking everything perfectly so yeah it’s a tough tough task I want want to see all the taste I want to see the seasoning of course a little bit of bitterness that you will Brink with a little bit of lemon and

Then after a little bit of sweetness that you will Brink with the olive oil perhaps they will find another way to Plate it and they will give me a new inspiration I don’t Know it’s probably a little bit more Rusty than I would have liked but It’s Tricky it’s hard to know what how would she replace it Yeah the dish is really well plated well designed normally we used to Plate it in a bowl but you did it in a different way way and that’s interesting the lobster is really well cooked Alan as I said a little bit transparent hot so really good but the

Lobster I prefer when it’s cut like Medallion just because you know in this dish what is interesting is when you mix all together okay and when you have The Medallion C to mix the Calamar are well roasted but the rice is perhaps a little bit overcooked I would like it a little

Bit more crunchy more hard Dente but but okay it’s not dramatic for me perhaps a little lack of seasoning you put some lemon juice in the sauce you should have put a little bit more because uh yeah I like when it’s a little bit more bitter but it’s a

Good dish I took a lot of pleasure in hitting it so okay uh congratulation Richard thank You It’s Tricky obviously working off a recipe as well and trying trying any hardest to impress her as well cuz it’s her dish you don’t want to you don’t want to mess it up the presentation I felt like I let myself down a little bit but yeah I’m really happy with the

Comment she gave me so yeah it’s really encouraging Yeah I want to improve my plate in and my finesse as well so want to do a really beautiful plate of Food The plate it’s well presented you can see all the ingredients so that’s really important for me nothing is hidden so you did a good job first of all the rice is really well cooked a little bit Al Dente and that’s exactly the way I like to heat the rice

The lobster is really well cooked a little bit firm but also very tender inside I like the fact that you cut it in Medallion in fact what is interesting is that you mix all the ingredients together Bravo for the Calamar I would like them a little bit more roasted you

Have more flavors you know when it’s well roasted the seasoning is good we can taste the espet paper and I like that congratulation uh it was well done now I wish you the best for your career because you deserve uh to succeed thank you two star Chef she told I’m quite

Good she wants me to go far so she lik what I gave her to eat as well so was good it’s good it’s a tough day but it’s worth it the two are really different what I like in Richard is the fact that he was very concentrated he was very precise that’s

The kind of attitude I love really enjoyed it amazing kitchen to working I mean the way that she tells a story of her career on her plates is something I could definitely emphasize more in my plates she’s a very inspiring lady relished it Yeah for jimie during the service he was a little bit more messy than Richard but you could see that he’s very passion he has a big heart you you can see that on the way he cooked to the Cure dish he had the skills for

For I’ve went masses today I went F pige lard and a little metal cone which is one of the hardest things I’ve ever done working for Helen which more of an honor because she’s such a legend to have that knowledge and for her to share

That with me and think I was part of her team just was Wonderful Chefs welcome back to the master chef kitchen what an amazing experience for you to work under this fantastic French chef the finesse that passion that Helen has I’m hoping you’ve brought it here because you are in for a big fight today we are going to be looking for two

Amazing plates of food today this is for a place in finals week and we’re looking for something very very special you have 1 hour and 45 minutes to give us the best plates you’ve ever cooked off you Go Richard is a fantastic cook Mr precise Mr calm Mr Cool unbelievable precision he certainly delivers that on the Plate today I want to see the passion but with big flavors it would be great to see more of the amazing cooking of of his of his Personality nothing in this competition is Play Saving I don’t feel like I’ve kind of cooked my full potential yet I’m hoping today is obviously the day I can do that we’ll see great to see you here Tommy how was your time in in helinda Rosa’s kitchen yeah it was amazing yeah very inspiring

Working for her obviously two stars trying to impress her it was uh yeah it’s nerve-wracking but yeah really enjoyable it’s a controlled environment down there and that’s very much what you’re all about yeah it was yeah it was it must have been at home it was yeah it

Was um yeah very controll kitchen how has that experience affected your dishes what are you making for us today uh today I’m doing um gring him duck and I’m brazing the leg doing that with a mandarin puree and that’s going with a fennel and potato puree this kind of

Takes travels from my time in Italy um the kind of orange and fennel things so yeah I’m hoping you’ll see my personality on these plates yeah that’s what it’s all about tell me about the dessert I’ve gone quite classic with a dessert I’ve going a white chocolate parfait and I’m serving that with

Strawberries and cream I love white chocolate desserts thank you I’m glad to hear it Jamie was probably your closest friend in hel Rose’s kitchen today is your enemy I know yeah well I be thinking and dreaming about so it’s yeah it means everything that duck sounds incredible he’s cooking his duck breast

In a water bath it works I’ve seen it done many times he going to keep it one full and pink throughout my main concern is will he render that duck fat down enough there’s going to be a fenel and coriander seed crust that sits on top of

The fat I love the sound of this combination he’s brazing the duck legs in a pressure cooker which I think is a great idea with an hour and 45 minutes the only place for those duck legs is in the pressure Cooker and he’s going to use all those juices and flavors for his sauce I bet we have a really really good tasting sauce today from Richard just doing a citrus gel with mandarin and star and E fruit does work with duck there to cut through that fattiness you’s just got to get that balance of citrus right we only want hits of that gel throughout this plate I hope there’s not a lot in there to overpower the

Duck he’s making a fenel puree which he’s going to fold through his potatoes as well fennel with Citrus and duck this balance is vital to get in this dish right rich is doing a white chocolate parfait the parfait is a dessert that’s made from a sabion of egg yolks and

Sugar whipped up in the machine until they’re nice and light and Airy and fluffy then he adds a marind into them and then you add your melted chocolate put into a mold and then put into the freezer to freeze it’s going to be very very smooth white chocolate can split easily can

Make it grainy you want to just have it melting in the mouth and set just right love the idea of the strawberries with the bolome of vinegar that’s always a winner all it will do is just enhance the flavor of those beautiful strawberries and Basel wow Richard we’ve asked him to bring his

Personality to his cooking and it’s a good thing to see massive amount of pressure on this nerve-wracking I’ve come this far I’ve taken this journey just want to get through to the final all hinges on today so yeah a lot of Pressure chefs were now halfway halfway Jamie he’s a chef who’s just enjoying learning his first portions were quite large but he’s been refining and getting stronger as the competition has been growing I remember the wonderful pork belly dish that he did in the last round it was precise it had the finesse that

We’ve been driving him to achieve he’s a really interesting chef and I’m really looking forward to to see what he’s going to bring back from that kitchen to his cooking Today I’m hour and 45 minutes away from the finals I’ve just got to to focus today get the final would be massive it would give me a realization of how far I’ve come went home today this would be worse than going home first Jamie welcome back thanks Jeff do

You have a good time with heler rose It’s Magic there’s an atmosphere in the kitchen isn’t there yeah with organizer the standard of food is phenomenal and they just the die for detail one of the best experiences of my cooking career I said that when I was there that hel

Remind a little bit of my mom cuz my mom my mom taught me to cook if your mom’s as good as Hela Rose you’ve had a good upbringing you know that I think everyone’s mom’s as good as hel and Chef exactly bless moms are the best chefs

Exact second that notion so will we be seeing some of that magic rubbed off on you here today I hope so I’m doing salt baked hog shank um slow roasted neck Heritage tomatoes and baby Violet art J and pudding what are you going to do for dessert I’m doing a chocolate and

Raspberry PVE crushed raspberries through the middle and then a really really bitter chocolate mousse okay on top and on top of that an even more bitter chocolate glaze wow so it’s just a it’s beautiful great job Jamie we’re going to let you crack on thank you Jeff

We’ll see you at the end yeah we Jamie is doing hog it an aged lamb between one and a half years and 2 years and then after 2 years it becomes mutton very tender it’s a beautifully aged piece of meat is made of salt crust pastry it seals the steam that’s inside

It’s like a little pressure cooker also you’ve got the salt that’s coming off the pastry to enhance that beautiful flavor of the Lamb it’s going to taste good he’s got the neck end which is going to slowly roast to go with it I’m expecting it to still be a bit

Pink I love the sounds of his garnish scorched OB puree he’s got tomatoes that he’s torching to go with it arter chokes as well cooked in the liquor he’s also got a basil puree sounds a bit sort of Mediterranean almost sounds like a dissected Ratatouille lamb and Ratatouille I sort

Of feel like I’ve been there before that’s my main concern with Jamie’s main course this main course I think Helen would put it on our menu the slam thish is really good I think it’s one of my best dishes I’ve done in the competition if not my career Jamie desert of bitter chocolate

Pave this is a chocolate lovers Heaven A pave is a terminology for a slice or wedge or or a step of something nice and thick and chunky he’s made a sponge to go on the base he’s got raspberry layer and then the actual Mousse once that’s set he’s going to glaze it with a bitter chocolate glaze to give that wonderful shine on the top what I’m looking for in the p is that big chocolate bitter hit and then the saw bit that cuts through that beautiful raspberry fruit flavor that we know works so well with

Bitter chocolate this is for a place in finals Le I’m looking for refinement he’s going to really have to make sure he gets this dish looking and tasting Fantastic I’m not going to go up and do a gattle I think I’ve got to really push myself today show Marcus that it’s very ref fine cooking but all sort it’s food that I like to eat there’s a lot going on but there has to be a lot of this

Level competition there has to be a lot going on we’re looking for two fantastic plates of food you got 10 minutes Left you have just 5 minutes Left final 30 seconds this is it guys Chef stop cooking Richard has made roasted gringham duck breast with a crushed coriander and fennel spiced crust and a glazed bra duck leg with a fennel pom puree Mandarin gel tender stem broccoli broad beans and a du Jew it’s a lovely looking plate of food and I love the

Colors that are coming through that the yellow and the green and the pinkness of the duck I’ve always expected great looking plates of food from you and I don’t think you’re disappointed on that front what’s standing out on this plate for me is the duck itself the actual tenderness

Of the meat and the way that you’ve got that beautiful pinkness going through the duck breast the fruit puree is interesting because you blitzed it down once You’ set it I was expecting a jelly I like what you’ve done that the fruit always works very well with duck and it

Complement the dish you nicely the pomor with with fennel puree I am not guting the fennel and it just feels like it’s a little bit lacking okay I think it’s a wonderful plate of food the legs it’s been covered in that Source I saw you reduced down with a lot

Of butter it’s Rich it’s decent pom puree for me it’s wonderful it’s smooth but we’re looking for that hit of fennel was just lacking Richard’s dessert is a vanilla and wine white chocolate pet on crushed merang merang Wafers strawberries macerated in white balsamic vinegar dried pureed and made into jelly served

With cream and basil this is a beautiful presented dish I really like the color nice and light I think it’s a very very delicate touch that you’ve got with pastry it’s a bit more than just your pae and strawberries here I love the fact there’s some texture on this plate you

Know with the mering which just wonderful and crispy and Wafers the parfait for me is like a very rich ice cream you can taste the the white chocolate through that it’s very smooth you know there’s no lumps through it and it’s not too sweet the strawberries mated and balsamic it gives it wonderful

Sharpness um but I don’t think this chanelli is being flavored with any sugar at all it it’s very Bland but it’s a lovely dessert it is summer on the plate this is like strawberries and clotted cream that’s what I’m getting from that beautiful parfait you’ve got the right balance of the white chocolate

Which makes it so rich it’s like a a thick devire clotted cream/ ice cream all coming together on the plate with those beautiful strawberries and that little cut of vinegar that’s just coming through the Basel on the plate Basel and strawberries beautiful marriage it’s just it’s like tomatoes and basil just

Work beautiful together the only thing I would say is that these dried strawberries are a little bit lazy you just taken them from a packet and you could have done them yourself sure you could have done without them to be fair okay what you have delivered for us

Today Richard is wellth thought out cooking and that’s what we have always got from you in this competition I’ve thoroughly enjoyed eating these two dishes today great cooking well done thank you yeah you’ve done well today obviously bit disappointed I didn’t quite nail that Phenom potato py

But yeah I felt like I cut my socks off so who knows I mean if I could have done anymore the centerpiece of jae’s main course is shin of hogot baked in a salt crust with rosemary served with slow Rose neck end of hogot seared Heritage Tomatoes artichokes barag scorched oine

Puree basil puree black olive crumb and a lamb shoe I love the smell of the rosem me burning it’s nice it’s like the woods I like it it makes sense it it uh it relates to the actual dish it’s not theater without reason wow Jamie the shin of hogget just melts

In your mouth you’ve got the salt crust coming through that you know I I see it’s it’s rustic but you can actually have someone carve that for you to bring that finesse element to it and the neck with the tomatoes and in the AR it’s

Very fresh and that sauce packs a lot of flavor it’s a great dish you know I could eat the whole thing on my own forget Marcus here beautifully cooked inside absolutely Sensational love it but that obene puree what a beautiful flavor on the bottom of that dish delicious wow I

See a little bit of rustic Scotland here on the board the hoggit and then I’ll see you on holiday in the south of France here with your Mediterranean take on lamb this is a meal of two halves Jaime’s dessert is a chocolate and r raspberry parvey with a bitter

Chocolate glaze raspberry TW and fresh raspberries on chocolate soil served with a cocoa nib and raspberry sbet Jamie I think that’s the best looking plate of food you’ve done so far in the competition thank you we’re pushing you on your refinement of your food and you’ve achieved it here in this delicious looking

Dessert this is a chocolate lovers dessert but it’s so light so so light the chocolate mousse the light pastry the chocolate soil and then you’ve got the beautiful fresh raspberries on the plate and that beautiful delicate TW I would eat all of that fantastic thank you the textures that you’ve brought to

The plate you know the the T with some raspberries through it the chocolate soil this is what a soft dessert needs and then the wonderful saw bait on the side I think you really delivered it on the flavor and got to say this is one of

The best things that you’ve given me so far I love what you’ve done today Jamie you know I I I look at the hog it I can’t stop thinking about it but that dessert wow absolutely nailed it your best dish of the competition thank you thank you this is head-to

Head I am happy with how it cooked I couldn’t push myself anymore today and if he’s better than me it’s hard to Take Chef thank you well done you’ve cooked very very well today Monica and I have got a tough job go take a break and we’ll call you Back Helen Rose’s kitchen is all about precision and inspiration and you could see that in these two chefs today they really came here to battle it out Richard’s duck M was cooked to Perfection I love the Citrus gel that he made but pom and fennel I want to taste

Both and all I could taste today was potato I didn’t get any Ana seed flavor coming from the fennel I felt he let himself down a little bit there white chocolate parfait I thought he nailed it you know white chocolate can make a parfait very heavy but for me it was

Spot-on and I like the crunch that he put in his Bing I thought this dessert was somewhere on the plate those beautiful fresh strawberries with The Cutting Edge of that balsamic vinegar I love the combination then finished off with a little bit of cream on the side

Wow I’ve got to expect it at this stage in the competition little things are the things they’re going to pick up on they want that kind of perfect place all I can do now is wait it’s kind of out of my hands now so I’ve done everything I could

Today Jamie really brought a different take on his main course today the shin and the salt crust which just melted and fell off the bone for me was delicious he burnt the skin off the tomatoes he did the burnt OB pued it was delicious it was a great great flavor Jamie’s

Dessert that bitter chocolate parvey that he made it looked stunning wow great combination of the bitter chocolate on the top and bottom and this beautiful chocolate mousse going through the center together with that he served with a beautiful raspberry sbet wow it a dream it was a delight best dish Jamie’s

Put together in this competition by far it is a chef that I think is very content with his coery it’s the last hle to get to the final would be absolutely amazing i’ worked really hard the last few weeks in the competition it really put my heart

Into this but Rich did cook well today and it depends if Marcus and Monica have seen something more in Richard two fantastic chefs cooked their hearts out they had fire in both their bellies and they really fought it out some outstanding cookery from these two this is a really tough decision but one

Of them is going to have to go home today I sang A L by the Water if you were here I’d sing to you chefs no matter who goes home today you two I’ve got a fantastic career in Cooker the chef that is going through to the finals we week is but I can see the stars from America wonder do you see them to Jamie I’m happy with what I’ve got and I’m happy with the food I produced hopefully it’s made me a more insightful Chef um that’s what I can hope get out of this so yeah I’m happy to go out to Jamie he’s cooked amazingly I’m very happy so you should be really deserved

It congratulations well done it’s massive absolutely massive come here I’ve shown people that can cook I’ve shown Marcus and Monica that can cook really well I’m wanting to win it but I’m trying to be realistic and taking Dre it comes but I really want to do well I’m going to celebrate tonight

Few beers and then back to work tomorrow next time two more contestants will go out to cook for one of the country’s most inspirational chefs 25-year-old Sven and 26-year-old Scott will be going head-to-head under the Gaze of a restaurant Legend Pierre Kaufman I mean if he not like that you

Know I kill you okay yes chef one of the most defining forces for a generation of great chefs the difference between a good dish and a bad dish is a pinch of salt you they will then compete to impress Marcus and Monica with their own dishes this is you

At your best to earn a coveted place in the Finals