In this episode of MasterChef UK, contestants undergo masterclasses in Italian, French, and Spanish cuisines. From making perfect pasta to mastering French sauces, watch as amateur cooks learn from renowned chefs and create exquisite dishes inspired by European flavours. Join us as they showcase their newfound skills and compete to impress the judges with their culinary creations. Experience the passion, technique, and creativity behind each dish in this captivating cooking competition.
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MasterChef UK is the ultimate culinary battleground, where passionate amateur chefs face intense challenges to prove their gastronomic prowess. From intricate mystery box tasks to high-pressure invention tests, contestants navigate the kitchen under the scrutiny of expert judges. Each episode unfolds with creativity, culinary finesse, and unexpected twists as aspiring chefs strive to impress and advance in the competition. With diverse personalities, mouthwatering dishes, and the pursuit of culinary excellence, MasterChef UK offers a thrilling journey into the world of competitive cooking, captivating audiences with the sizzle and drama of the kitchen.
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these eight contestants are some of the
best amateur Cooks in the country they’re
here because they have proven they can create
food with its own individual style and [Music]
flare now they will have to show another
side to their skill they have each been
asked to cook just one dish from the European
Cuisine that inspires them the most Spanish
French or Italian these three countries have had
a huge amount of influence on this country’s own
Cuisine and now we want to expose our eight
Cooks to that great influence at the end of
this challenge one of them will be going home
I’ve got to keep learning if I don’t I mean if
there’s one day where you’re only half in that
could be your day I have an awful lot to prove
I really do feel that I am in the danger zone
at the moment um especially with my last dish
I would be in tears if I had to leave today I
would just feel that I’m getting my a spring in
my step I don’t want this journey to end just
[Music] yet there is just one challenge today
to cook the best dish they can but before they
do the eight are being sent to a master class
in their chosen Cuisine they are going to learn
from chefs who have breathed eaten lived nothing
else but the Cuisines that they love Tom Shelina
and akie have chosen Italian I’m feeling really
good about um going to an Italian restaurant um
my husband’s Italian so I’ve learned a lot but I
think being in the actual kitchen with an Italian
chef is going to be a real kind of Eye Opener I
think the contestants will be under the tutelage
of Chef Franchesco mat his restaurant Lama is
famous for its contemporary interpretation
of rustic Italian Fair Italian cooking is
about you know family if I go to my mom have the
Cavatelli the test one if you go to my hand and
she does they test in a different way this the
power of Italy okay this why I think is the best
this why I think it’s the most F sty and this why
probably is the most popular around the [Music]
world right Bon what we got today we’re going to
do some very interesting pasta called Mal redus
as you can see we got like five ingredients to
create a fantastic dish this is the the philosophy
of Italian cuisine okay simple ingredients treated
with respect okay this what Mama teach you what we
need to create is this beautiful smooth and
lovely textured pasta I’m just going to mix
it slowly slowly yeah pasta people think it’s a
simple T to do and everybody can do it no there
is so many different kind of pasta ital is not
just spaghetti it’s not just pizza there is malus
there is Cavatelli there is ferat pasta is like
a mle okay more you work the more it gets nervous
so when do your pasta though you have to live to
rest and then you achieve this pasta goes down
and it doesn’t come up so that means the pasta is
ready to be used okay as I’m going to show you now
right Fantastic look at that beautiful
small piece of pasta and what we need to
do guys is this with your Thum just turn
the pasta around they have this kind of
shape okay this is what we call malus
okay oh it’s amazing how you can make
these shapes that was such simple D it’s
beautiful you guys want to try come on to
it you have to be confident just roll it roll it
nice oh do it again that’s it perfect Shelina come
on enough you got bits of you know Sardinia on
you so come on that’s well done well done well
done just just just roll it okay and then
yeah good quite happy with it tell back on
well done Tom when you roll your malor sha pasta
you have to cook within four or five minutes if
go if if they stay at the room temperature
they get very hard very dry and then you
feel hardness too much which we don’t want that
another very important thing when we cook the
pasta always boiling salted water just get the
clams just going to put inside olive oil we’re
going to have this beautiful cherry tomatoes
as they are okay again quite rustic just few
okay just few I’m a look now look they all open
up this is Italian cooking okay simple great
ingredients okay and there’s the result this
the first time I wanted past at 9:00 in the
[Music] morning your beautiful
malos with clums e col is ready for
[Music] you [Music] try the past is phenomenal
I mean the texture is just it’s like nothing
I’ve ever had before it’s fantastic it’s
got such a lightness to it it’s it’s just
delicious best pasta I’ve ever
had wow so delicious I’m going
to C no don’t please it’s a long day
darling if you start to cry you have
trouble to drive the lesson home the contestants
now have to cook in service Tom has to make the
spinach and ricotta torelli I think I want
that one little little B bigger now yeah
figure look quite regular as well not like
this but like this okay now no problem quite
hard well very hard Shelina has been given
the crab salad on Pata Chef I’m ready with
the crab a be be more movement I don’t want
a pyramid I don’t want nothing precise okay
rtic the way you should and Aki the Sardinian
Seafood frola a toasted couscous [Music] dish
bra
come well done Bravo today’s done me the
world of good and um I think I’ll be able
to take what I’ve learned today and I think
John andg will see it and it’ll show him my
food I’m happy with this okay I didn’t taste
it so I’m going to go and ask the customers
now okay if you didn’t not happy I’m not going
to be happy okay sh okay Carry [Music] On the
customers stain they quite happy about a crab were
they happy with it they love the taste they love
the look okay so well done so far thank you Che
the biggest thing about Italian cooking is that
the people who cook the food are passionate and
really love what they do and that’s what makes the
difference [Music] really bra bra bra bra bra
okay let’s go happy my Italian cooking skills
was Zero at the beginning of the day and now it’s
somewhere so that’s a factor of infinity [Music]
Improvement for their master class aan and
Andrew have chosen Spanish I love uh consuming
Spanish food so uh really looking forward
to what lies head hopefully going to learn a
lot they will be taught by Chef Ben Tish
at the Salt Yard which is renowned for
its modern take on Spanish tapas elevated to
new levels What I really love about Spanish
cuisine is there’s some amazing ingredients
and produce you know big hits of flavor it
kind of lets you play a bit more they’ve just
got some really really amazing stuff going
on okay guys so master class today is um my take
on a Spanish tortilla it will show you kind of
the essence of Spain every Tor you will make
will be different due to the water content of
the onions the size of the egg really it’s all
about look using your eye and kind of you know
tasting I’ve got some good olive oil here this
is Arina olive oil it’s really really important
all the ingredients need to be really really
good because it’s so simple You Can’t Hide
any flavors yeah okay so arini olive oil
in the pan and we’re going to add onions
into there don’t really want any color on them
and just soften them potato in the fryer again
cooking them without color I’m just going to
transfer the onions into this bowl [Music]
here just have a look at these potatoes and you
see they’re ready sprad away and into the tortilla
mix this is really really crucial this stage
check the consistency but it’s quite loose
but not so loose that it’s watery that’s do
perfect consistency y y got the ham Baro and
then here I’ve got some age Mano cheese
and it’s important you get the pan very
very hot otherwise stick straight away
nice Sizzle there you know the Pan’s hot
enough this torto is going to be delicious
I’m very very happy with this one I
think there we go so have you guys eaten
many tortillas in your time a few a few
bad ones just at friend is going around
for like tapis evenings and stuff but it’s
always overcook the eggs well hopefully
this one will impress you so I’m going
to make a really simple little salad and it
involves fennel I love raw fennel in salads
I think it’s delicious and then here
I’ve got some beautiful Spanish Caper
berries because the tortilla is so rich
this salad will kind of just lift it add
a freshness to it and it just make the
dish complete that’s looking good if I
can show you guys here still nice and soft
in the middle but set around the outside
Y and there you go that’s it that’s my Hammon Mano
tortilla with fennel and
Caper salad just spay on a
plate that’s stunning absolutely stunning
that’s pretty CH show to compare that to
the ones I’ve had previously is quite
literally is cheese well now you know
how to do it you can create that
at your dinner parties or whatever
I’ll be inviting my Spanish friends
around and showing them how to do it
[Music] yeah service has
begun and Chef has given Andrew the lamb r
p with honey roasted pumpkin and moo Verde
okay lovely lamb nice cooked well let’s get
his plate clean there yeah presentation you
need to work on a little bit Yeah Yeah
aan is on the Char grilled octopus with
pepper andata okay that’s enough that’s
enough that’s enough put it back over
there let’s get that octopus off let’s
get it cut come on want this plating now
[Music] yeah octopus a okay very good thank
you was it just wonderful thoroughly thoroughly
enjoyed myself today the dish that I’ve I’ve
got coming up I’m already rethinking some
of the ingredients but the the presentation
as well that’s uh I’ve really learned a lot
[Music]
today okay good nice it’s massively inspiring
me and i’ learned a lot about all these Wonder F
Spanish ingredients and knowing how to how to put
them all together in very simple ways that that
really lets the ingredients speak for themselves
really good time I hope I can show John and Greg
that finally it’s afsan Emma and Jay who
have chosen French for their master class
I can’t wait to find out which French life
we’re working under really can’t wait I I
love French cooking love French chefs um
so it’ll be a great experience I’m hoping
to learn a lot about fine Kine they will
be under the guidance of Chef Bruno Lu his
modern beastro is heavily influenced
by the techniques of regional French
cuisine I think it’s very important to absorb uh
the French philosophy about the food especially
for the techniques and the foundation then
you can build from [Music] it okay today I’m
going to show you how to do dou the buff Bion
to me this is the essence of French cooking
because this is a buildup of flavors so we’re
going to start with the beef we give a nice
color and in the same pan now I’m going to cook
the vegetables again we going to give a
nice color theuk G goes in the as well
do you guys love French cuisine I do yeah
yeah I used to have a French girlfriend and
she was cooking for you yeah I used to like
more the home cook stuff like casset and you
say you used to have a girlfriend yeah she wasn’t
cooking very well while that was a lot of years
ago now we had the the red wine so a lot of
red wine begin to bring to the boil that will
uh take away the the arh flavor especially of
the alcohol and also the customer won’t get
drunk they can buy a bottle of wine as well
you know we add the stock how long will that
cook for now we’re going to bring to the boil
and Bre in the oven and that will take about 3
hours as always I have one which
I prepare early okay I was here
at 5:00 and I prepar this you can see
the beef is very tender like this and
this bit gelatinous really nice
so now we’re going to finish the
sauce then we put the sauce to reduce during
this process we need to skim the top always
take out all the impurities and the fat
on the top yeah and to help the process
we get some ice cubes so this will lower
the temperature of the sauce and it will
have a natural clarification everything
will come on the top just need to skim
it my SAU is ru I need some pepper I work
three years foron blown and that’s if I
learn one things with him is this you know
uh never be content with what you do always
test and test again because sauce very
important in a dish to me when you eat a
dish you have a piece of meat and you have
beautiful sauce that’s French cooking you
[Music] know beautiful shiny sauce
you know and that’s a result of 8
walk okay here you guys the I hope this inspire
you please test and tell me what you [Music]
think it’s good I see a bit of smile on your
face spous it’s fantastic absolutely delicious
good okay we all happy you see the result so
that’s what we’re looking for beautiful dep
of flavor so let’s do some work now let’s
[Music] go Jay has been given the roast lamb
with grat Al Greg okay come on guys come on
we don’t forget French cuisine yeah good sauce
teste your sauce you know you teste your sauce
yeah good Chef number good cooking good finish
Jay very nice thank you Chef maybe you can
start to walk next week aan is on the roast wood
pigeon with brussel sprouts and a green pepper
sauce Chef one p okay that’s good
that’s good you get it ride good
thank you and Emma has been asked to
make the blackleg chicken with Swiss
[Music] chard well done that’s good that’s good
you’re getting there thank you had a wicked time
in the kitchen I really enjoyed it I’ve learned
enough awful lot especially around how to get more
flavor into something hopefully I’ll do French
cuisine Justice I’ve learned a lot from today
about French cuisine about how passionate they are
about their food it was great good day that guy in
there is awesome and you you learn a lot of him in
such a short time tomorrow I’ve got to go in there
and nail that French French dish more the French
sauce impressed John and Greg and uh stay in this
[Music]
competition Al have just had an extraordinary
master class now it’s time to come back and
show you and I how good they’ve become let them
create one dish if they don’t send me to either
France Spain or Italy we will send them home
being in the Spanish restaurant has kind of
lit a fire under me today I’ve got to deliver
I’ve taken an awful lot from the experience of
working under Bruno I really want to show
what I have learned I’m very nervous today
about cooking this uh dish if I didn’t go
through after this round I’d be absolutely
[Music]
gooded you’ve been to my restaurant
yesterday and you cooked my food
my Italian food of course so today I
want to see your Italian food I want
fantastic dish and you go one hour hour
and 10 minutes to do that so let’s crack
on Italian food is my favorite favorite
cuisine in the world a French chef will
take a nice product and it’ll make something
technically brilliant out of it an Italian
will just kiss it gently put it in a pan stick
it on a plate it tastes extraordinary it’s got
wonderful texture it just makes you alive today
what I want to show John and Greg is that I have
the ability to cook outside of mishan food so
the dish that I’m cooking is chestnut talelli
with a wild mushroom sauce with with white
truffles I think my dish is a lovely lovely
pasta dish so as long as I don’t shake too much
hopefully my Talia Telly will be straight oh sh
your pasta looks good thank you Chef you you
have to clean that you know oh so lot of sand
here and as you know this the most expensive
ensive ingredient in the wall okay you don’t
want your beautiful pass to taste like sand
or you feel like on your Thief yeah so make
sure you’re nice and clean and then you
shave at the end but I’m very up by your
P Shina she I think she’s really trying
to impress and because she’s going half
of the family tents but I do not understand
why she’s going to use white trle in top of
uh other ingredients white TR is a king it
needs to be used by himself we’ll see the
result and we make a judgment at the [Music] end
today I’m doing roasted pheasant and a pochini
mushroom risoto what I learned in franchesco’s
kitchen the Simplicity the the love and care for
the food and I’ve actually stripped back my um
recipe somewhat so that you know I can give it
the attention it deserves and and hopefully my
dish will be better for it [Music] T me taste a
bit can you feel the white wine
BC make sure the wine evaporates
completely okay A bit of aity is good
for isoto okay but this a bit too
much Tom is doing uh pretty well uh he’s
doing a good rotto just uh give a little
tip how to cook rotto uh and it’s also
quite difficult dish but it’s doing pretty
well all right guys we got 35 minutes
from now okay and then you’re ready to go
yeah I’m cooking sea Ur and spaghetti and
some truffled green salad it’s going to
be Simplicity itself it’s going to be exactly
100% Southern [Music] Italian you love garlic
here it’s a bit too much no it’s fine
smell of it great goes very well with
that get when you put inside so you we don’t
want the o to go on your beautiful face yeah
okay [Music] [Applause] thany I’m not sure about
gination to be honest we don’t Ser pass salad at
all okay you have salad as a stter you have
salad next to steak or next to grilled fish a
[Music]
[Music] nonex all right guys you go 11 minutes
make sure you go enough time to play it
[Music]
properly I lost my
truffle have you cleaned the Truffle sorry
have you cleaned the onion there cuz white
TR on The Chopping board I I took it from there
and put it on this chopping board cuz I didn’t
want him with the meat being with to this Cho
you EMP I’ve EMP this chopping board into the
so you better check inside there the trle is
there you want to bed oh my God don’t worry
about we find it now we clean it even better
than before and then uh we’ll test it my uh
truffle it was on the trapping board over
on that chopping board and Tom cleaned his
chopping board and the white truff went in the
bin oh God it’s like a near-death experience for
Me 2 minutes guys and I want the food of the year
to look beautiful okay 2 minutes from [Music]
[Music]
now okay three 2 one then come on
stop it stop it stop it stop it okay
it’s looking good well done I’m
going to dining room now to test your
food CH boys good very exciting yeah
very exciting there yeah there is a
few interesting combinations but uh so
far so good that’s not filling me with
confidence [Music] Tom we’re going to start
with you Tom has roasted a pheasant and
served it on a wild mushroom Roto with fried
pochini mushrooms and crispy bacon I think
it looks simp stunning I think it’s a beautiful
example of the pride of ingredients the Italians
have everything is cooked Perfection the
seps nice seared beautiful the Pheasant as
well overall it’s good job the combination of
the Rose pheasant the thyme the mushrooms and
that Rice underneath which is perfectly cooked
I think it’s absolutely perfect combination for
me it lacks a dimension and that Dimension I
think simply is some pepper otherwise I think
it’s a very very good dish indeed this dish is
brilliantly well made and brilliantly conceived
because I didn’t know how you’re going to serve a
rotto with a pheasant brilliantly brilliantly well
made Shelina has made chestnut talelli with
a Pini wild mushroom sauce and
chili topped with white truffle
shavings for me it’s perfect it’s absolutely
perfect there’s almost a Sweetness in there I
can pick out the strength of the wild mushroom my
only issue is I’d like some more truffle on there
apart from that well done you’re on a roll sugar
PL thank you aren’t you I think I’m getting into
the Zone yeah this is The Italian Dish okay
kind of dish that your mom gives to you the
combination with your mushroom which it brings
through the sweetness of the chestnuts itself
is pretty spoton I like the in of chili as well
which also need to know chili doesn’t go very
well with truffle also you know just but few
tips next time stick to mushroom garlic chili
and you done a perfect Italian Dish I think your
Chestnut pasta is beautifully made it is still has
that wonderful bite to it and the chestnut
sweetness I think is fantastic against the
smokiness of the mushrooms and it’s not just made
technically it’s made with feeling I said that Gan
food makes you emotional and that for me makes me
emotional so good on you well done thank you very
much Aki’s dish is sea urin spaghetti and
a salad of asparagus broccoli baby spinach
tomatoes and mly dressed with truffle oil pasta
and salad together in Italian cuisine doesn’t
work
the problem I’ve got with this dish today
a is that we got too many things too many
ingredients going on here if you taste the garlic
chili cin and then you go to the salad you have
trle vinegar it so in your mouth there is really
a big confusion say that though the pastor you did
is a very very very very good this uh sea urch
and spaghetti actually for me is surprisingly
delicious I didn’t expect to like it I think the
pasta is beautifully made I like the sea urchin
I like the spice in it I think it’s really well
seasoned I think it’s a really Lov spaghetti dish
and I wish you hadn’t put the salad anywhere near
it I really wish you’d have had the confidence to
go with a bowl of pasta ay cuz right now I think
all three of us would have been saying good job in
ja and you do have lots of different courses all
served at the same time that’s the way I enjoy
things so I guess I couldn’t break out of that
mentality and I really regret that and if that
sends me home oh well that was honest aie that was
really honest it’s what we thought was happening I
we really respect your honesty thank you all
three of you some great food we will see you
soon
you can see what they’ve picked up from
working with you because actually all of
these dishes are very skilled all of
them you can tell this guys they got
passion and don’t forget they’ve been
in my kitchen for one day not even full
day and what they what they learned
is uh making me happy so making me
proud there are three people who have learned
a huge amount in a very very short amount of
time I’ve learned a really big lesson
today one dish is one dish and that
the flavors need to all go together which
is different to Japanese food I hope they
keep me in and give me another chance
beautiful Italian food now bring on the
[Music] Spanish
okay guys so you’ve got an hour and
10 minutes to cook your dish let’s
go for me of the three Cuisines this is
definitely the most exciting it has that
spice background that I truly love it is an
exciting Cuisine which just fills your mouth
with joy the main job for our contestants
today is to recreate some of my loveliest h
give me Sunshine give me Tomatoes give
me spice give me the soul of Spanish
food my dish today is is hke I’ve also got
red peppers I’ve got chizo potato braas and
ioli there are lots of strong flavors on that
plate so it’s going to be a bit dangerous but
I’ve got to use what I learned in salard
to to l those ingredients shine with each
other so there’s a lot of elements to to this
dish just seems you kind of um Cherry Picked
or your or your favorite uh tapers dishes
that is how I started and and there were a
lot more to start with I’ve actually
brought this down for me but Spanish
flavors are very bold and that’s why usually
aren’t many elements on the plate Spanish
food yeah so you know I’m going to be quite
interested to see how it all pulls together
yeah there’s a lot going on with
Andrew’s dish I think he’s a very
good cook I think each individual element will
probably work but it’s how it works as a
plate that’s going to be the interesting
thing okay guys half an hour to
go yes so we really need to kind
of Step It Up Aman how you going over
there uh good Chef I’m on on Time on
[Music]
time the dish I’m cooking is PFI bream phets with
a romesco sauce uh with some broad beans on the
side with the baram running thread and I’m hoping
that the whole thing will uh just be beautifully
[Music] balanced so what are you doing
here uh at the moment I’m um pin boning
at the breier yeah and I’m also making
stock yeah I’m hopefully going to add
a little bit just to give it a little bit of
background how much it’s going to work today
I don’t know the time really needs to reduce
right down so do you think you’ve got enough
time for that uh like I say I might not
be able to add enough of that in as I’d
like as I’d like to that’s got to be the
right consistency that’s the plan Chef
excellent aan I think his dish is much more in
line with what we do at our restaurants um and
I like the fact that he’s using seab bream
so I’m actually quite excited about Aman’s
[Music] dish okay guys 14 minutes
left you got to bear in mind you’ve
got plating up to do and put it on the PA
so things should be really coming together
[Music]
now
come on let’s go Andrew quickly
please I will see you in the dining room
shortly yeah yes chef thank you thank Chef thank
you how are you we good how they getting on they
got it together in the air couple of
seconds to spare but no we’re [Music]
good Andrew has made crumbed hake
with I filled potatus bravas served
with padron peppers roast red peppers
a chizo orange and saffron sauce and a
squid in Bur Blanc bur blanc’s
French where I come from agree
John hm I love it I absolutely love it I think
this may be the best cooking you’ve done so far
Andrew because it centers around flavor not
just your I for presentation that’s lovely
I quite like it guys I can tell yeah I think
it’s wonderful Andrew it is Spain on a plate
you know the colors it’s vibrant it’s exciting
it’s fun the poat bra I was concerned about
actually like those again fish is beautifully
cooked if I got a piece to fish cook like that
by one of my chefs in my restaurant I’d be
more than happy you have all the elements
of sunshine and sea and the colors that go
with I think fun exciting Spanish food I
think it’s really well made and what I’m more
pleased about is you have actually taken the
essence of Spain and used your style rather
than your style and dropping some Spanish
flavors in there and that for me was the
exercise today so good job really good job
aan served his sea bream on
a romesco source topped with
paprika and olive oil and brw beans with Iberico
ham really enjoyed that the beans and ham
Baro mix classic really really good I was
slightly concerned about the bream standing
up against that romesco sauce but I don’t
think it’s too pungent the romesco I think
it’s nicely balanced for me that was a a
lovely lovely plate of food thank you Chef good
looking dish some brilliant flavor combinations
that beans ham and onion is delightful all in
all good cooking I think the cooking on your
dish today has proved that you’ve taken a lot
from that restaurant experience you’re learning
the little things that make the difference that
fish crispy around the the edges as well as the
skin but still soft In the Flesh I think that
for me is where I you’re starting to see some
growth and that excites me I believe the pair
of you have really understood the flavors and
ideas of Spain brilliantly I really do gentlemen
thank you very much indeed thank you thank Chef
you me I think at this level um and you
know they are amateurs everything has
been amazing these two I think on
a on a pretty fast learning curve
mate I’m there I’m on holiday
I’m looking for the BL with the
pedalo all goes far as really well just
nice to hear them almost confirm what
you know and that’s that you’re picking
things up to hear Greg say that’s my best
cooking ever is well is exactly what
you want to hear at this stage in the
competition last to cook is afsan Jay
and Emma with their take on French
cuisine you have 1 hour and
10 minutes please [Music]
go I admire French food but for me it’s
very rich it’s very heavy it’s very big
I want sunshine in my life I want to
really make my heart fun rather than
actually filming with richness you can keep
your Sunshine give me butter and cream and
sugar I want to show them that I have
learned a lot from from being with
Bruno yesterday so today I’m doing a booa
base now that’s bulla base to the French
is like fishing chips of the English
you know what I mean I mean they they
absolutely love it it’s a fish stew but I’m
going to refine it it’s a fantastic [Music]
dish so this is your version of the be base yes
I see your stock is quite loose and quite clean
usually we there’s more body to it well
I’m going to uh reduce the stock so it’s
just a stock I’ve also got some uh I’ve made
a bani and got some orange dest in there you
know for a little bit of citrus it’s bit
of a reinterpretation of the we base all
the lemon separate build up together that’s
exactly it that’s exactly it I mean you know
it’s a classic dish but it’s Master Chef
I’ve got to put my interpretation onestly
course of course I understand well I’m
waiting for that thank you very much thank
you today he kind of deconstruct
a bit I’m not sure I mean it would
be interesting to see the the end result if
we managed to put it together that would be
fantastic today I’m cooking a chocolate and
banana profiterol um with um ice cream and a
caramel sauce I haven’t yet decided what flavor of
ice cream I’m going to make it may be caramel ice
cream it may just be vanilla it maybe banana we’ll
wait and see what happens during the hour and
10 so your shoes going to be nice
and crisp outside and soft inside
yeah hopefully hopefully hopefully if
it works out and what ice cream are you
doing I’m not 100% sure yet and what
I’m thinking is with the caramel that
I’m going to make with it which is a kind
of banana caramel that I might swirl that
through vanilla ice cream but I’ve never
done that before so I think that will
work Emma she seemed to be uh concerned
about what she’s doing she I don’t think
she knows really what the result
will be so that’s a bit of a concern
30 minutes gone 40 minutes [Music] left
today I’m cooking apple and cinnamon flan
cake with a vanilla and Calvados ice cream
I’m worried about the cake I’m worried about
the actual ice cream because when you put
alcohol in the ice cream it doesn’t set
as quickly so I’ve got a few things to worry
about so C can you explain to me a bit about
the desert because I’m not sure if it’s a FL
or it doesn’t rise as much as a normal cake
so it stays sort of shallow and looks like a
flan but it’s not like flan base or anything
like that and uh a bit spongy and moist very
moist okay I hope so does it look like a FL
or like a pancake for the moment uh well it
looks like a FL at the I hope it’s going to
stay
is doing a desert I’m not I’m not sure
what it’s going to be it sounds like a
an hybrid between a sponge cake
and the clf te so I don’t know I
mean we see I mean hopefully it
will be soft and moist and and
beautiful okay guys you have
only 17 minutes left make the
Moss out of it I want to see something fantastic
today I just notice the ice cream is not [Music]
setting 3 minutes and three potion
[Music]
[Music]
Chef hey M come on come on come on this is the end
cheff my ice cream it was done and then what I
tried to do was make it into caramel a swirl and
the caramel melted at all yes so it didn’t
work okay it’s time to stop now finished we
[Music] go
let’s start with yours Jay Jay has made
his take on a buyya base consisting of
pan fried monk fish and gernard
musles fennel and saffron [Music]
potatoes I love the way you’ve cooked the
fish and the potatoes are cooked perfectly
everything is cooked really well and I can
pick the saffron out of the base of the bu
base but it lacks the depth of a proper
French buo base it’s all very well done I
mean the fish is perfectly cooked the fenol
is good all the elements andly are good uh
but together it’s too many ingredients
have to separate it nothing you have
that wonderful tininess of the saffron the
soft uh waxy potatoes the richness of your
broth with the strength of fish which is not
overpowering and I like your muscles but for
me the joy of the boa Bay has sort of been lost
by taking it apart and putting it back together
again aani has made an apple and cinnamon
flan cake served with Calvados ice
cream this is a very much a classic U marage
of flavor nevertheless uh there is quite a few
mistakes there the cream is very U very loose
uh maybe not enough egg yolks so overall this
is a a dish so simple that it should be it
could be only perfect to be French I think
that today your Technique has let you down
the apples should have had a lot more color
a lot more butter on them before they went
on top of that sponge and the ice cream you
should have burnt away the alcohol before you
tried to churn up what we know you’re capable
of isn’t really on show as a concept I think an
apple tart with a cowos ice cream is a brilliant
idea I mean s such a wonderful combination
of of flavors if you if you’d have pulled it
off Emma has made profiteroles filled with
banana creme museline and topped with milk
chocolate and sponge sugar served with the
caramel and vanilla ice cream caramel sauce
and banana slices what happened was I made the
um vanilla ice cream and then put some of the
caramel in it with the idea to do that and then
that melted it so what we’ve got is Ripple puddle
yeah I quite like your shoe pastry um they
they’re irregular shapes I’d like them to be
a little little bit bigger but the whole thing is
too sweet even for me yeah for me what’s trouble
is a soft chocolate on the shoe which make it
sticky and very sweet uh I will have seen well
in in a French way we probably will have done
a caramel and deep them so you have the crunch
shoe pastry is about the texture you know the
the the Crusty pastry outside soft inside if
you had the caramel on the top you even have
this extra bite um just really too sweet and
too sticky I for me em I’ve got to applaud the
amount of work you put into this dish uh making
shoe pastries making a proper crematia to fill up
the center of those which is actually lovely and
thick making a custard basee for your ice cream
a chocolate topping a caramel sauce there’s lots
of work in here but in that small amount of time
you’ve had it means that the detail is not quite
there thank you very much that was a fascinating
and New Journey around the dishes of
France thank you very much off you go
guys the only dish today that I think has
actually captured France at all is Jan I
completely agree with you I mean to me these
desert really are more English even if they
were done perfectly than French you know
the the creamy things the sweetness with
not enough U difference of texture and
um and the technical aspect to [Music]
it I’m disappointed because
I wanted my ice cream to be
there as an ice cream not like a runic
costed but obviously you make mistakes
and you need to correct it and deal
with it and get on with it and carry
on no that didn’t go very well for me today
at all um and it may cost my place um in this
[Music] competition we have brought the best bits
of Europe into our own kitchen around Europe in
eight plates it was brilliant well it wasn’t all
brilliant but I’ve had a brilliant time I think
the Spanish food was my favorite round I think
Andrew and aan completely and utterly nailed
it they evoked the flavors of Spain the spirit
of Spain and they deserve a place in the next
round Andrew and Aon safe can we go to Italy
next cuz I thought Shelina did a brilliant job
for Shelina it seems the food of Italy really
got hold of her she understood the prin cooked
with sympathy and just delivered with absolute
singular Majesty I feel yeah I feel proud right
now I feel pretty happy and hopefully my Italian
family will be proud as well Tom cooked for us a
risotto of wild mushrooms with pheasant and seps
and I’ve got to say it was stunning absolutely
stunning so in the Italian round the cooks we
really like are Shelina and Tom Yep they’re
definitely safe aky I really like the salad and I
really like the spaghetti I just no way did they
ever work together the components of the dish
are actually good just the one thing that I put
it together so that’s why I’m really really
got it it’s like saying oh I love chocolate
I love Andre put them together boom if you are
willing to forgive her I am because I thought
her spaghetti was very very well made okay fine
then AI stays should we move to France France
was was a different kettle of fish for me I
was quite disappointed in France apart from
Jay Jay made a blue Bas uh fish stew of salts
didn’t go as good as I thought he would it’s a
classic dish shouldn’t have played around with
it he was disappointed by it but the flavors
were there and it really embraced what France
was about it was opulent it was exciting it
was rich it was vibrant Jay has made the grade as
for Emma I don’t think she she went anywhere near
a prian cafe more towards a major Supermarket
Emma’s profit rols weren’t quite perfect but
they they were passable but she filled them
with banana cream we had a toffee sauce and
we had an ice cream which didn’t quite work
but for all Emma’s twist Sean we kind of like
that dangerous side of cooking we like people
who push themselves I’m feeling disappointed
in myself um very disappointed in myself I just
got to hope and pray that they gave me another
chance asan’s Apple flan cake was was neither
a flan Nora cake and she promised us ice cream
that turn into cream I mean we had issues
there ab’s dish wasn’t that good slices of
Apple on top of a batter almost a cake
mixture served with some ice cream and
I don’t see what it displays about France
I’m hoping that they’re going to see that
I cook from heart and I’ve got the the
potential and I’m going to be kept in the
competition both those ladies had had weak rounds
it it happens but who’s done enough to to Warrant
a Lifeline we are in a real quandry here who has
the promise who can turn themselves around pick
themselves up quick enough to be able to cope
with the strength of the [Music] competition
for us as judges an extraordinary challenge a
real insight into your potential [Music] amen
Andrew Shelina [Music]
Tom
J you’re staying with us [Music]
hold aie you’ve done enough to
stay with us aie well [Music]
[Music] done the contestant leaving
us is after
s [Music]
I know it’s a competition you’ve got
to go out at one point or another but
to be honest it’s hard it’s hard but
I’ve had a wonderful time just being
part of it is fantastic I have found
so many things about myself that I
never knew I wouldn’t change any part
of it for anything apart from the last
one all the best to the rest of them they
have a huge journey in front of them and
it’s going to be exciting [Music] go I
feel absolutely elated I can’t believe
it I’m incredibly incredibly lucky to be
here right now I’m just really pleased
I’ve been given another opportunity to cook
and redeem [Music] myself magnific 7th can’t
believe it you know what I mean has it Whitt
down quicker or what do you know what I mean
next time the contestants take
to the wild welcome to a very
windy Cumbria and have to impress
two of the country’s most exciting
chefs they’ve got to think outside the
box I’m looking for perfection in my mouth
now I’ve got a floor oral sweet oty fish
biscuit you’ve broken my heart here today
this is really wrong for one contestant
the dream will be over the person leaving
[Music] us
for
4 Comments
Honestly they should have sent Emma home to and just cut to the chase. Her plate was a disaster
i love this programme but what is wrong with british food ???????????
Andrew is just the cutest! 👏🏻👏🏻
Where is the next episode?