From Scraps to Semifinals | MasterChef UK: The Professionals | S07 EP06

Experience the culinary drama in the MasterChef Professionals UK quarterfinal! Five chefs face the challenge of creating gourmet dishes using scraps. With limited time, watch them plan, execute, and strive to impress judges Monica Galetti and Marcus Wareing. From inventive pasta to flavorful pot-au-feu, the chefs push their limits. Only the best will advance to the semifinals. Dive into the intense quarterfinal episode as these pros turn humble scraps into culinary masterpieces!

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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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it’s the professional Master Chef quarterfinal these five talented chefs have made it through to face two more challenges set by chefs Monica GTI and two Mich St Marcus wearing to be a Master Chef quarterfinalist is like probably one of the best feel I’ve ever had every challenge just gets harder and harder it seems I need to be focused I need to be on the ball today some great chefs in the competition and I want to prove that I’m one of them first they will have to survive the ultimate invention test it takes a lot of skill to know how to get so much flavor out of scraps those that get through will then face the country’s most Discerning food critics it is everything a proper dessert should be how can you do what you do for a living you’re so wrong only the best will become [Music] semifinalists welcome to your quarterfinal this is your invention test please uncover your ingredients what you have in front of you are [Music] scraps what we would like you to do is to use them to make us one dish that earns your place in the next round you’re going to need to dig deep into your repertoire to create a great dish you have 10 minutes to plan and design your dish and 1 hour and 15 minutes to cook the scraps consist of meat trimmings including pork chicken and beef as well as bones and aul fish trimmings vegetable and fruit peelings and stale bread leftover cooked rice and cheese they will also have a basic ler this is definitely not something I’m used to just cuz you know obviously we’re used to working with the best ingredients not not scraps you just connecting them together and eliminating what I don’t need it’s going to be challenging very challenging but I sort of have an idea already I’m going to be good [Music] hopefully yeah it’s good it’s interesting I didn’t know what to think first I was looking around for a few seconds like what’s there I’ve got an idea I think of what I’m going to do [Music] just pushing us to the Limit isn’t it look forward to this hopeful I can do it justice even though it [Music] scraps planning time is over you have one hour and 15 minutes to create one dish let’s [Music] go they’ve made it to the quarterfinals no one here wants to go home so it’s a serious battle and they know it this is a difficult challenge for the chefs we know that it’s going to be a really great round I’m looking forward to [Music] it sha is a 27-year-old chef from molter so far in the competition he has shown a strong individual style that has split the judges he’s got a fantastic creative mind he dresses his food in a modern way he’s last plate of food was beautifully presented I think we have the makings of a really good young cook here I think Simplicity is the essence of every good kitchen my style would be simple but with a lot of technique I like to experiment a lot I like creating something different you know that’s my [Music] motivation Sean you look very busy at the moment yeah I am I am what are you cooking for us so I’m going to make a raviolo that’s going to be filled with bone marrow and pork trimmings okay and I’m going to build a stock and out of that I’m going to try make a light Bree sauce and I’m drying some Brios okay for some texture on top okay and I’m still trying to figure out the garnish how are you finding the challenge yeah it’s tough it’s tough but I have a vision I have a vision I think if it works out well should be good and have you found any veg garnish in there um not yet as as soon as I get my stock done and my pasta is ready and looking good I think I’ll have enough time to to sort out my garnish now that I’m here there’s nothing to lose there’s only to gain and I want to go all the [Music] way Sean he’s making a ravioli with pork and bow marrow I really like the sound of that I hope he can hold the filling together because if he doesn’t and there’s a little bit of a Nick in that pasta it could all leak away Bree sauce interesting I’m not sure whe that’s going to fit with pork this is a big one for him because he knows if he doesn’t put up a good dish he’s going to be the one going home today Sean for me has got to deliver an amazing plate today he’s got something in him that’s got him this far and I want to see it today ladies you’ve had 20 minutes Jamie R is a 23-year-old head chef from p in the last round he cooked some well balanced dishes that were full of flavor but he was sometimes let down by a lack of technique I’m taking a gamble with Jamie his last dish was a bit of a disaster but there’s just something in him I like and there’s something in him that I see my mindset going into this challenges is that I’m not going home today we’re at the quarterfinals now clean slate everyone’s got impressed I feel as if it’s definitely a Level Playing Field and I’m just ready to go in and smash it So Jamie what are you making for us boneless convy chicken wings which I’ve lightly spiced then pan fried them so they’re crispy then I’m doing a egg fried rice with a lightly curried consome where is the inspiration for this dish I looked at what I had and thought yeah fried rice fried rice chicken curry I was maybe thinking I’m going to see if I can get the banana in there somewhere is this a tough one for you jimy yeah definitely I’m used to working with the best of everything and then obviously the tables have been flipped on me it’s like I’ve never had to do anything like this young Jamie he’s finding this hard I think he’s doing egg fried rice which is unusual thing to be coming to the table with an egg fried rice he’s not the best trained Chef in the kitchen by any stretch of imagination but he could still pull off a good dish one thing I know about this young Chef is he can deliver on Flavor let’s hope the techniques and the flavor are going to come together today Chef you’re halfway Sven is a 25-year-old Sue chef at a five-star hotel in London he’s a talented young Chef I like the way he worked in the first round you know he the kind of Chef I’d love to have in my team svan was disappointed with his last round a little bit he cooked a great tart but there was errors in there and I think he’s kicking himself I actually think Sven will come back stronger he’s a good cook I like him he excites me I think he’s got a great future in this competition I think my biggest strength is probably that I care I care about the person eating it I care about the ingredients I care about all the little things and I think as long as you have that care and the attention and you give that to the food that makes you a good cook Sven look at your table spotless again it has to be like this for me to concentrate on what I’m doing and what are you doing automatic I thought some sort of broth like a poto fur kind of thing so I got the beef bones Pig Strutter and some chicken bones that I roasted as garnish I’m going to do the livers and the heart I made a little uh fruit vinegar from the squash fruits that were on that tray as well I’ve got a little chicken wing kind of tulip and something else I can’t remember Ah that’s it a bone marrow beet got the bone marrow um little palmsan Crum on the outside okay and your last challenge for me you look very disappointed that was a real big blow for you wasn’t it big time yeah it was a shock obviously cooking something that’s raw and giving it to you my heart was just it just sunk like there’s nothing worse in my eyes than doing something like that well spin you must be doing something right cuz you’re still here a poo is almost a it’s a broth and usually a pot of full takes a long time to cook it’s not something you can normally do in an hour and 15 minutes so I’m going to really resist to see how he pulls this one off I I love the sound of this dish you know if he can really get that PO f with a lot of flavor I think it could be a winner Mark is a 28-year-old head chef from Cardiff he’s demonstrated some interesting ideas but he was criticized for being over ambitious to the detriment of his flavors Mark has a lot to prove I think I don’t think he’s found his feet I see potential in him I think that’s why he’s here this could be the challenge where Mark shines I hope he shines because cuz he really needs to uh I think my love of food come from traveling at a young age I used to have a Sumer house in Spain we used to go one month every summer and until the age of 12 when I moved there permanently and I think on those travels to drive through France and when we was in Spain and just seeing food on a day-to-day basis and the smells that got me in love with [Music] it Mark tell me what scraps caught your eye the beef I was quite interested in the beef I thought it had nice flavor nice texture um with pickled cauliflower we’ll have a cauliflower and broccoli puree and I got a stem of aroke that I saw there just to give it a bit of a crunch so we’re going to have to share that yeah that’s all I had so what did you think when we when you took off the cover uh excited interesting you know I’ve had few like uneasy rounds so i’ just like to deliver you something nice today and hopefully show you that I have got potenti on my canker Mark is using the beef that was already cooked he’s flavored it in different oils and spices it’s just an interesting take on Asian flavors I hope it works I really like the idea of the beef he got quite a lot of elements going on he’s using the bone marrow as well quite like that I’m really intrigued with this dish Jamie is a 27-year-old Sue Chef working in St Andrews he’s settling into the competition he’s taking on board what we’re saying to him and you were really impressed with his last dish J’s pigeon salad was amazing beautifully executed and tasted delicious I think Jamie has a fantastic palette I think he really understands food I just hope Jamie can continue improving I don’t know I’m a chef sometimes when I’m working 9 hours a week but I love the reaction that people get from food I love the companionship in the kitchen I love the pressure just a perfect job Jamie how’s it feel to be here amazing yeah it’s been some experience I’m more excited about this than if we had a big array of lavish ingredients I’m really excited about this what are you making for us pork torini with a fragrant broth I’m going to do a little crispy bone marrow just to give it a bit texture and a bit bit of fat and give it a b body you cooked a great dish in the last round really really good dish I really enjoyed it do you think you can match that with this I think it’d be one of the best days of my career if could match that I really do I really I I hope so Jamie I’m quite upset that Marcus has seen an amazing dish from you I want to see an amazing dish from you and I’ll do my best today marus good man good luck thank you very much Chef thank you Jamie has selected the rib of pork and he’s trimmed off the the meat in between the ribs he’s Blitz it up to make a fast go in his tortillini he’s using the bones to to make a fragrant broth I love the idea of the crispy pork skin I hope there’s going to be some garnish in the dish I hope he’s going to use more than just pork pasta and a broth but overall I like it guys you’ve got 10 minutes [Music] left chefs you’ve got five minutes 5 minutes to serve your [Music] dish that’s it stop time’s up from the scraps Sven has made a Potter foe traditionally a rustic French dish he served a roasted chicken wing lollipop bone marrow beignet with a parmesan crust tripe chicken liver and heart de glazed with raspberry vinegar with a garnish of arter Choke spring onion and fennel all in a broth made from the chicken beef and pork bones it’s a lovely looking starter uh you know poy for normally everything is in one part you know and it’s a great hunky portion of food you’ve taken that to another level and given us a very delicate and smart looking plate you know you could serve this in any high-end restaurant and be happy to get something like this that flavor with the time period given to you is incredible the chicken tasted delicious it was nice and tender good meaty flavor in the consam the spring onions have kept their bite the livers have still kept their flavor they were beautifully sealed they were not overcooked and even now they’re not overcooked that’s a testament to your understanding of ingredients and how you use them I think the dish is delicious I really do my only problem with the dish is you want more Sven that is one knockout starter it takes a lot of skill to know how to get so much flavor out of scraps like you have I really like what you’re achieving at the moment okay and I really hope you keep going upwards and [Music] onwards overwhelmed that was amazing I really tried my best to that so to hit feedback like that was amazing just started breathing again Mark has removed the leftover meat from the beef rib and cooked it Sid in soy sauce he’s also made chicken liver sausage a puree made from broccoli and cauliflower stems pickled cauliflower Arch choke stem and a sauce made from the chicken bones I’ve got to say I’m really disappointed with that Mark there’s a dish the beef doesn’t taste of anything with all of the ribs in the bowl and all of the trimmings there I’m surprised you’ve made a chicken sauce when you had the opportunity to make a beef sauce mhm the salad has no place in the dish for me I I I’m I’m really struggling with this dish Mark I’m struggling to understand what it is I don’t understand the source it’s annoying Mark to be fair you can do better than this and I know I can but didn’t deliver I was picturing a glazed piece of beef you know there’s no other way that you could have done this but to do something that was just going to fall apart okay the salad it’s like a last ditch effort at putting something on the plate for the sake of it disappointed myself again didn’t deliver and that was the [Music] results Sha’s made a SE pasta ravioli filled with pork trimmings bone marrow and Brie a Brios crumb pork crackling and a pork sauce with a lemon veg ret Sean is not the most appealing plate of ravioli I I’ve seen before I’m really curious why you’ve got a burnt piece of crackling here the filling is better than I thought it would be I like the texture that’s in there and a bit of breathe through it I like the crumb idea there’s a bit of you know flavor coming through there I do like that crumb idea you’ve gotten there um the pasta one of The Pastels is unfortunately thicker than the other and the sauce I think is a bit salty you got big flavors in there and you’ve created a very big sauce and for me that’s what’s carrying this dish The Filling is a pleasant filling it’s nice it’s got flavor the breeze not coming across too strong it sort of sits in the background I quite like the sauce the seasoning is just on the borderline I love the idea of putting the lemon vinegarette on and I love the way that you finished it with a little bit of grated lemon this is a good dish this not a great dish it’s a dish that’s acceptable I’m feeling I’m feeling all right feeling all right just like the other challenges Marcus wants more on the plate and I totally understand where he’s coming from I could have added something else but it just didn’t come to me Jamie has made egg fried rice mixed through with beef chili and banana served with comfy chicken wings Char grilled cauliflower stem and a sweet and sour sauce this is a dish that youve just walked into your fridge at home grabbed a Lo of stuff knocked it up put it on a plate the chicken wings are overcooked so they’ve become dry the broccoli is burnt the cauliflower is burnt the beef is so dry this is scraps back on the plate to me it’s such a shame you’re a grafter and you’re a fighter and I like that in you I’m gutted for you Jamie yeah you know you you’re such a keen young chef and with a lot of potential and I think that this test has completely thrown you this is really not you by any means at all and please don’t ever put banana through fried rice again okay basically I got scraps I’m not used to cooking with and um I then used flavors that I’m not used to using and it was just a car crash on a plate basically Jamie s has made pork tortillini with a pork and bone marrow beet raised broccoli stems crispy cauliflower leaves a pork crackling crumb and an aromatic pork broth I don’t know about you but I want to eat it I want to make a photo in case we never see another nice P again come on the tortillini is so good and the little broccoli stems are good the pasta’s beautifully rolled and the broth is delicious the orange in the background is beautiful it just comes right at the very end it’s very nice finish it’s a fantastic dish and I’m very happy with it I think it’s delicious thank you thank you Chef it was a real pleasure to watch you work with the pasta today you know it’s a chef who’s very confident that we was doing it it’s a great dish really pleased that this is what you’ve made out of nothing almost you know it really makes my day and I’m really glad you’re in this competition thank you thank you very much mother that feel amazing feel absolutely amazing I cooked my heart out and I produced the food that Marcus and Monica were both happy today and it was special it was really [Music] good chefs thank you there’s been some real highs and some lows today and I think a few of you have found this very difficult and I think it’s shown on the plate Monica and I have got a decision to make please go take a seat we’ll see you back here in a [Music] while I’m really happy because we’ve had some good chefs really stand out today that makes my day this is not easy it’s not an easy Challenge and it’s really tested a couple of these chefs pushed them to the wire I think got to say Sven and Scottish Jamie were the two knockout chefs today I love sven’s poter for very delicate dish I thought he got it a fantastic depth of flavor in the consi superb super dish I’d be happy with that dish in any rest restur I didn’t think I wanted it this much but there’s nothing nothing else I’m thinking about other than this yeah it’s great fun and I just want to stay here for as long as possible and then we have Jamie with his tortillini place which just looks so inviting I love the kick of the chili and the orange that he had in his broth I don’t I don’t know how I did it I just had a dish in my head I knew exactly what I want to do and it’s just it’s come together really well these two chefs are on the way they’re already setting a benchmark and the others need to catch up quick Sven and Jamie for me sail through Sean I find frustrating because there’s a chef in there that’s holding back Sean lacks experience I think that’s why he’s struggling here but I do like the fact that when I eat his food there are some really interesting flavors on your palette and I quite like that in sha at least they didn’t leave my bench saying they were totally disappointed so there is something to save me to get me through the next challenge but we’ll have to wait and see that leaves us with Mark and Jamie they struggled with this challenge Jamie just reached for anything at random and came up with the most bizarre fried rice dish I’d ever seen it was like a Hungry Man in the fridge just grabbing a load of ingredients knocking it all together there you go and we have Mark who had a wonderful piece of meat which I thought he was going to glaze and make it really sticky and sweet yet ended up with a bit of salad and little bits of arter choke on the side he’s going to be kicking himself Monica I don’t know what to do this is tough because the next test is even tougher they’re going to cook for critics that’ feel really good to be going out now I know I can do better than that I know capable of doing 100 times better I’ve definitely got more to show but it’s if they can see that on [Music] chefs thank you it is tough we can only put through the best chefs leaving the competition is Jam R and Mark I [Music] this I am a bit gutted I’ve done my best and the invention test has caught me out overall it’s been a really good experience I’ve loved it you know got to the court finals I’m happy with that my experience has been great be able to cook for Mark monik has been a privilege on his own so even to get this far has been amazing and he’ll stay with me [Music] forever you know what’s next it’s cooking for the critics good [Music] luck you have three of the toughest critics waiting to try your food today don’t let that make you nervous don’t let it phase you I want you to enjoy your cooking these are your dishes two courses four plates of each this is for a place in the semi-final you’ve cooked some fantastic food now we want you to cook your best food guys you have 1 hour and 15 minutes cook your hearts [Music] up today’s a lot of work in a short period of time and it’s going to be a big push critics can make you or break you so yeah I mean it’s going to be tough hopefully they won’t destroy me too much they worked too hard now to get to this stage and just follow this hurdle would be heartbreaking [Music] these are Three Chefs who could go a long long way in this competition we’ve had some amazing dishes come out of these three guys and I think the critics are going to be really impressed today these boys have got a huge fight on their hands they’re all hungry for it now no one wants to give up no one wants to go home to be honest there’s always the pressure but I think the biggest pressure is the pressure that I put on myself I want everything to come out perfect you all right Sven yeah good a lot to do what are you making for us roasted loin and cut of lamb with Heritage tomatoes corette and basil puree stuffed corette flour and then caramelized banana sou FL with peanut butter ice cream it’s just flavors I really like it’s quite like childlike like but it’s just delicious I think bit of salt in the peanut butter ice cream as well and a perfectly risen Soule and do they hold couple of minutes timing is everything on a Sul yeah uh we both know that yeah well I’ve done thousands of suls in my life on service but you have okay but just uh slightly different today who’s behind you at home supporting you my girlfriend she’s supporting me she’s amazing um unfortunately she’s on our holiday at in the Bahamas at the moment I was supposed to be on as well so she’s gone on her own to the Bahamas exactly that’s a big sacrifice well it just means a lot and I want to show what I can do to you guys but we’ll let you crack on thank you let him get on sven’s cooking rack of lamb and loin of lamb the key to lamb is always about the resting getting a great color getting it cooked but letting it rest it’s got Heritage Tomatoes beautiful colors with a stuffed cette flour with a goat cheese lovely provinal flavored also noticed he’s making his lamb sauce in the pressure cooker so he’s going to be getting that maximum flavor again just like he did on the last round his dessert banana sule and a peanut butter ice cream instead of churning his ice cream in an ice cream machine Spen is using dried ice which is quite clever cuz he’s up against the clock today sou fls are always going to be a tough one today timing is everything for S chefs you’ve had 15 minutes this is probably one of the most important dishes I’ll ever cook in my career it’s got to be up there it’s got to be perfect it’s got to be really good today and it’s got to get my fruit the [Music] semi-final you all right Jamie yep so what’s your dish svie and roasted duck breast the honey and coriander sauce grilled onions and parero what are you doing for pudding a briat s mous with white peaches and an oat biscuit crumb this Jamie is forl in the semi-final yes how are you feeling excited more more excited than nervous I’m glad to say today I thought I’d be nervous but know I’m very very excited the last isue cooked for us was was wonderful overall it was a fantastic plate of food and we expect the same today brilliant I’ll try the best thank you thank [Music] you Jamie has opted to use duck for his dishes today he’s serving it with parsley root puree using some baby carrots to go with it he’s also made of granola and a very rich duck sauce I like the idea of the garnish with the apricots and the Granola I think that’ll work very well I love what he did with the carrots last time round I hope he does the same again cuz they’re a winner what concerns me about the dark is the S be bit I’m not 100% sure whether that will [Music] work Jamie is making a mousse and he’s using a briat savran cheese it’s like a Bree and he’s going to be serving that with peaches for me the dessert is all about the balance I hope he’s tested it because if it’s a dessert that just tastes of Brie with a bit of sweetness not so sure about that I’m expecting some lovely plates from the chef I hope you know he starts moving a bit faster though because that time will slip away before you know it now they know I can cook but they want me to give more to the pl if they feel that I played it safe again it’s upo definitely Sean it’s so nice to see you with some vegetables first tell me what you got um goat’s butter poach Scottish Lobster and I’m making a fresh basil oil with an asparagus and fresh orange segment salad and a caracho of beef wow and for dessert I’m making a white chocolate and passion fruit mousse that’s infused with some mint and I’m going to make some candid peans and I’m going to serve dry ice with some the wow yeah you got a lot going on there yes chef how you do I know I asked you to push yourself and come out yourself but yeah it’s it’s the quarterfinals after all I think I can do it yeah I want it bad I want it bad now I pushed it to the Limit that’s how much I want [Music] it sea is really pushing the boat out today poached lobster tail with a caracho of wagy beef done well in the right hand surf and turf or the concept of it with fish and meat can work it does work only if it’s in the right [Music] hands his dessert peans passion fruit and white chocolate this could work I hope he really gives us an amazing [Music] dessert half an hour is gone you have half an hour left before your main course is [Music] due what makes a cook stand out for me is that killer combination of good taste and Imagination hello so I guess what we want to see is a Showcase of someone’s real natural Talent don’t give us novelty for novelty’s sake give us something that’s confident and different [Music] we want to see something that’s decorous but something that has wonderful texture and wonderful flavor which sounds simple but of course as we know it’s very hard to get [Music] right Sven you have only 8 minutes left this is it Y what are your left s Lamb’s just coming out in probably 1 minute Blitz my FY finished my sauce and dress San is cooking roasted loin and cutlet of lamb Heritage tomatoes corette basil and black olive which on the face of it actually I think is quite a nice sounding first course sounds like one of those rustic provin cell dishes it’ll be all about the technique that he brings to each of these things I think if you can cook the lamb well that’s the big test um we could be in for a treat 5 minutes left okay keep it [Music] together keep your cool sp sp you now overtime how much longer do you need uh 2 minutes I’m just going to carve my lamp Okay been so cool so [Music] far you good to go make sure you apologize when he go through yes yes yes that was tough one yeah that’s under pressure there really Under Pressure it’s the first time I’ve seen him flustered good afternoon hi hi thanks I’m very sorry about the delay thank you Sven main is roasted loin and cutlet of lamb Heritage tomato salad corett stuffed with goats cheese cette puree Olive tanard and a lamb sauce we talk a lot about looks we don’t often talk about smell this smells very nice there a there’s a good fresh Aroma coming off this it’s very nearly but not quite this the lamb is really well seasoned but it is undercooked the vegetables are very fresh and do taste it themselves there’s a very very light hand here and it almost comes together just not quite for me the lamb I think mine is perhaps a bit of better cook than yours because I don’t have a problem with that I really like the way that you get that goat’s cheese which you stuffed the corette flour with suddenly kind of booming out in the middle of all these sweet Mild flavors this is a very good dish I think the lamb is cooked very well the tomatoes are good Lots it’s a good flavor it’s all good but it’s not great it’s not superlative you know I can’t get over excited about this dish which is a shame it’s a good tasting plate of food is what we expect from Sven you know I can see errors on here the tomatoes taste fantastic they pretty much speak for themselves the lamb is a little bit on the Bland side I think that this is Sven confused a little bit for me it is a good dish it’s a nice dish it’s certainly not sven’s best dish Sven you have 15 minutes for your dessert to go y caramelized banana sule with peanut butter ice cream is a grown-up’s trip to the nursery really um bananas and peanut butter what’s not to like there’s two very difficult technical challenges here making a really good light sule with a heavy component like caramelized banana and giving us a peanut butter ice cream turned around fairly quickly what we don’t want to see is sort of slime of melting peanut butter so then you got 5 minutes left okay [Music] y That’s not what you expecting with no come on you got to go now ready to go yeah you be so disappointed with the ice cream he going be so upset that work didn’t it sorry about the wa again sven’s dessert is a caramelized banana sule with a peanut butter ice cream that looks like a proper sule doesn’t it it’s risen an inch proud of the ramkin it really looks fantastic obviously the ice cream is melting it’s a warm day but what it’s melting to is a thick puddle and that to me is a good sign it’s is a very good sule it’s a very very good sule one of the things I like about it it’s classic to Sugar the outside of the ramkin but that’s actually given texture as it goes up anybody who doesn’t like the sule has no taste William my verdict is banana sule doesn’t work ill conceived the peanut butter ice cream is really overs sweetened the sule is burnt on the top of it I actually think this is the worst Sul I’ve had for a very very long time and anyone who thinks otherwise has a seriously deranged palette it is everything a proper dessert should be it Rose beautifully but it’s burnt it’s wrong it’s a failure it’s terrible you’re you how can you how can you be a Critic how can you do what you do for a living you’re so wrong William sitwell you are dead to me I think I’m going to come down on the in the middle because I think the sule has got a fantastic lightness but possibly the the the flavor is a little bit Overkill the sou FL is risen really well it looks really nice the thing is though is it’s too sweet the ice cream is delicious it’s just not cold enough it’s not set it’s such a shame I think Sven is going to be really kicking himself you know the pressure has caught up with him and it’s really affected his performance [Music] today ah that was horrible just gave myself too much to do Jamie you have just over 6 minutes left what’s left to do uh crisping my duck skin and finish my vegetables Jamie 6 minutes you got 6 minutes to render for duck breast down no I need about eight8 to 9 minutes so we’re going to be over time yes Jamie’s main is gooz Nug duck breast parsley root hipsy cabbage and granola what I’d like to see is a really well-cooked piece of duck with a lovely crisp skin it’s fair to say that Jamie’s main course is bang on Trend now granola mole has been turning up on main courses a bit over the past couple of years I’m still not convinced by it let’s see how good a cook Jamie is maybe he’ll be the person to convince me that I want breakfast cereal with my duck Jamie you got 3 minutes left how long are you going to be over for that 4 minutes just now Chef [Music] really Jamie you are now 8 minutes over are we going to go now 10 seconds 10 seconds yeah 10 seconds come on Jamie it’s looking [Music] good W that was tough for him I’m very sorry about the weak folks sorry no worries thank you thanks Jaime’s main is duck breast hipy cabbage roasted Heritage carrots a parsley root puree Gro onion granola with apricots and an orange and coriander sauce I’m very worried about these carrots they look like they’ve had a rough time of it seems like the proportions are a bit wrong there’s a lot of duck compared to the other ingredients it’s tough if anybody asks what’s wrong with suid as a method of cookery I just asked them to have a look at this dish these duck breasts are not cooked actually I wouldn’t mind getting the recipe for the parsley root because he’s he’s managed to turn into a sort of a puree that has a consistency of bread sauce but the flavor of parsley which is quite clever apart from that this thing is a complete Calamity the granola sickly sweet clawing is a disaster in the midst of this dish I think there’s a basis of a good dish here I don’t know it’s it just doesn’t all marry up what’s happened here is Time’s caught Jamie up and he sacrificed the quality of the dish because of that fact a lot going on on the plate and I think there’s a maybe one element maybe two elements he could have taken away and focus more on the duck it’s just not executed to the way I know Jamie can do it the granola on there bit of sweetness with the duck it goes very well and the crunch of the texture the puree I think should be a bit finer today with a Time expectation it’s really flustered him and it’s shown in parts of his dish you all right no what’s wrong so rubbish Jamie you still got a dessert to go y okay don’t give up now all right yeah Jamie has briat Saban moous which is a cheese named after a famous French chef he’s serving that with roasted peaches oat biscuit salted hazelnuts all of which sound fantastic I love Peaches I love it when they’re roasted yeah the real challenge with this will be the Moose does sound rather appealing actually final 2 Minutes Jamie yeah are we going to be okay yeah we’re fine off you [Music] go I’m not late this time folks so this will be better thank you thanks Jaime’s dessert is a Bria savaran mousse poached and roasted peaches an oat biscuit crumb salted hazelnuts and a peach and basil consume it’s all a bit meager and skimpy you know hazelnuts three of them biscuits well it isn’t biscuits it’s just a little bit of a crumb it looks like you had a bit of granola left over from the main course it’s just grudging there’s some nice subtle mellow flavors here I like the mousse I like the oak biscuits but the peaches they’re sort of mush aren’t they they’ve got no body it’s a real shame because um they should have been the stars of the show really peaches are Lush and warm and round and sweet and these are just sort of mushy and it’s like they’ve already been pre-wed if I had no teeth and no taste buds I’d be very happy happy um as it is I have both those things and so I’m left wanting I think the mousse has an amazing flavor what’s let this dish down is putting the consom on it’s completely ruined the whole dish I do not understand his thought process the Crum has gone soggy the flavors do taste good individually but to me they just don’t work together as a dish I love the colors that coming from Jam’s dessert but I think it’s all sort of squashed together in this small bowl the mousse is lovely it’s creamy and it matches the roast peaches really well I would have been happier without their cons on this dish got it got it I’ll let the pressure get to me the time get to me and I served up half of I wanted to serve absolutely horrible I didn’t have the mental strength to focus on it and to to keep [Music] going Sean you’ve got 15 minutes are you going to be all right are you going to be on time I just need to dress the salad clean the lobster lovely and this looks great ready to [Music] go Sean’s main course surf and turf of blue Scottish lobster tail poached in goats butter and Herford cross abedine Angus Caraco served with a zesty orange and asparagus salad and a basil oil here he’s taken rather luxurious ingredients we know Lobster tastes nice we know abedine Angus tastes nice so do something really good with these ingredients don’t wreck them there’s no reason why this dish couldn’t work but it really will take a very precise cook to get it right you got four minutes left yes sure you look like you’re on time yeah I am wow what’s left to go on I’m done you’re done you happy with it yeah yeah go for [Music] it hi hi hello thank you Sha’s main is surf and turf lobster tails poached in goats butter beef Caraco marinated in basil oil and an orange and asparagus salad this is a a serious bit of capeto and a serious bit of lobster I think it looks quite pretty there’s one thing that this dish is really crying out for and that’s some seasoning on the beef to me it has no taste at all I think the lobster is slightly overcooked it’s slightly mushy I don’t know I don’t I’m not really enjoying it at all I think it’s a staggeringly confident dish to serve up at this point in the competition I really do love the interplay of the lobster with with the beef I do think the beef has lots and lots of flavor it’s delicate um and maybe yeah a little sprinkle of seasoning would help my only question actually is over the asparagus salad whether that brings anything to it he’s taken amazing ingredients and he’s barely touched them there’s real courage actually I think to produce a dish like this there’s a fine line between courage and overconfidence and I just don’t think this quite comes off for me it’s borderline Bland I have to say the beef already looks Bland and unseason and it looks unloved it looks too thick the lobster for me you know is has just been crucified these are very expensive ingredients they naturally taste good I just don’t think that sha has pushed them to their limits and I don’t think he’s taking them to another level right Sean tough crowd oh yes very tough crowd tough [Music] crowd Sean’s dessert white chocolate and passion fruit mousse with candied peans passion fruit mousse could be wonderful but it’s quite a delicate fruit and I’m worried about it being overwhelmed by a kind of clawing white chocolate it could be lovely but will it be a display of great cooking Acumen and taste I’m not entirely convinced okay my mousse supposed to be smoother than this the density is fine it’s just a bit foamy how’s it taste tastes nice Sean you got 8 minutes left [Music] left thank you for dessert sha has served a white chocolate and passion fruit mousse and candied peans with a passion fruit water poured over dry ice I like the presentation I mean I know it’s a game and dry and all of that but you know bit of theater my only real criticism of this dish is it’s less a dessert than a petty fall it’s tiny and because it’s a foam actually there’s minuscule amounts but what’s there was lovely I really like the way that the white chocolate mousse was just this very delicate backdrop for these explosions of flavor from the passion fruit seeds it was lovely but it was gone in two mouthfuls that’s the smallest dessert I’ve ever eaten it’s it’s not a dessert it’s it’s almost sort of a pre-desert isn’t it uh before the actual dessert comes through for me this is all about presentation for Sean and there isn’t a dessert and I think Sean got caught away with the theater of it and maybe forgot the dessert along the way they was good I’m just letting to know the comments a long nervous weit I’m dreading this weight just want to get over and down with if I’m in I’m in if I’m out I’m out to to was all about pressure and he could really feel the tension in the kitchen today it was tough you know uh we have Sven who’s been cooking amazingly throughout who actually got quite worked up today and got quite stressed uh his two dishes good cooking but he has uh shown weakness today so far in the competition Sven has been very cool very calm and cooked with Precision today was a different different story the time got the better of him today I saw a different fvan he was not happy Jamie set himself a lot to do today and I don’t know if he’d practiced it enough or the time really caught up with him and he got flustered and there’s so many different elements on on that duck dish that he was going to get caught out at some point today he was just too much going on and he just didn’t know which way to turn but he’s a good cook Sean had the best ingredients you could buy today he just didn’t quite know what to do with them Lobster beef asparagus wow there’s parts of his dish that I like the idea because it was different but I don’t think it was the perfect execution here today his dessert concept is interesting the dish was very very small it was just a mouthful of foam we do have an interesting cook in Shan but I think the question for us is do we have the time to Mentor him can we take him through to the next stages do we take the risk of putting him through to the semi-final I hope I did enough it wasn’t easy though wasn’t easy at all if I go home it’ll be because of today it won’t be because of the previous rounds it’ll be solely on today’s performance I’d love to go through now um didn’t think I cared about it as much forly I [Music] do chefs thank you well [Music] done we’ve enjoyed some really interesting dishes very exciting day but I think a very tough day we’ve come to a decision and it’s not been an easy decision but the chef leaving the competition [Music] is Sean [Music] it was a great experience it was one of the toughest thing I’ve ever done in my life definitely it’s matured me it opened my eyes to different styles yeah I’m just going to take all the positive out of it congratulations chefs you are our semi-finalist well [Music] done I think that’s the most nervous ever been in my life and to get through is just magic absolute magic can’t explain it’s massive it’s such a compliment for somebody to give me that chance I’m not going to let it pass me by definitely going to make the most of [Music] this next time five new chefs battle it out for their place in the compet petition well that’s messy I think the flavor’s rubbish still going back I think you’ve done yourself proud I am amazed you pulled that dish off in one [Music] hour [Music]