Invention Test Using No Meat Or Fish! | The Professionals | Full Episode | S8 E20 | MasterChef UK

The remaining chefs face an invention test using no meat, fish or poultry! Who will impress the three MasterChef judges!

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It’s the finals a professional Master Chef now Scott nick mark and Danilo will have to fight for the opportunity to cook in one of the world’s most unique restaurants only the best of them will have that chance as four becomes three it’s going to be tough to take if you go out

Especially getting so far in a competition but yeah fingers crossed you can’t worry about the other guys only I can mess it up for myself it’s going to be a mammoth battle today Um Every year we take our finalists to one of the most inspiring restaurants in Europe however we can only take three of you this is an invention test with a difference there is no fish there’s no meat and there’s no poultry but what we do have behind us are three tables of stunning

Ingredients 1 hour and 15 minutes off your Go yeah it’s a tough one but there’s some lovely stuff on the bench so hopefully this dish is going to be a nice one Danny NE you look very very focused yes I am focused a lot of things to do and I can’t spare any minute what do you

Think of this challenge why did we give you this challenge um I think this challenge is really engaging it’s not easy to make an outstanding dish only from vegetable to take the best chefs through you need to understand who is capable to do you’ve come a long way has it been

Tough it’s mentally physically draining uh but yeah if you said start again tomorrow I’ll do it all Again are you going to create a dish with very little cooking yeah there is I suppose very little cooking yeah How brave is it to make a tomato salad at this stage probably Brave and stupid but I don’t know where I’m bordering whoa I’m looking all right on there for time

Wise just need to make sure everything’s like perfect seasonly bit of a strange one going into a cooking competition and just plating some FEG but uh it’s a it’s a beautiful Dish that’s it time’s up stop what what do they want exactly you got an idea no I see that Nick up your C please chef Nick has made crispy palenta canalone and Mano cheese mousse coated in a pine nut crumble it’s served with orange infused chory leaves pickled radish and

Mushrooms and a pumpkin and Sage valute well I think it looks fantastic you you have got an inventive brain I’ll give you that and a certain amount of artistry well done Chef thank you very much I love the the penta with the crispiness I think your soup packs a lot

Of flavor as well it’s a bit on the thick side but i’ rather thick soup they’re taste good than one that was tasteless what I love is the little extra bits the salty Mano moose and that chory is divine I think that’s really clever I think it’s very creative I’ve

Not had a dish like this before and that’s always what I’m looking for a dish I’ve never had before that tastes good good job thank you Chef it was a tough test I hope I’ve done enough uh I’m afraid I’m not the one that can tell you that suppose we’ll find out

Soon Scott please have be Come Scott has made a duck egg cooked in Burn wette served with a wild mushroom and hazelnut fcker sourdough toast and a sweet corn Vute Scott it’s the not the most refined plate of food I’ve seen from you what I do like about it is that yolk smack bang in the middle the way it’s being cooked the sweet corn soup is just that it’s a lovely light soup and the Egg makes the

Soup really rich okay Scott what I really like about your dish today is the beautiful Rich egg the yolk is still beautiful and runny it’s it’s not burnt underneath if You’ have put Burnet into a pan and put the egg in it would have been too hot exactly you’ve cooled it

Down you’ve got the flavor and you’ve stopped the egg from overcooking and that is very clever thank you that’s a chef thinking about what he’s doing and that’s what I’m looking for in a chef everything that I picked up on my spoon individually I loved the egg with

The flavor of the butter around it the beautiful buttery mushrooms and the seasoning on that the lovely sweet sweet corn and the texture you got on that sweet I I love it all I just don’t know what’s going to happen I just have to wait and see but

I’m feeling I’m feeling all right I’m happy with my dish Mark please come and join us Mark has made a salad with a tomato heart infused with basil oil soui tomatoes and raw Green Tomatoes it’s served with a smoked oine puree Olive sourdough Crouton and an olive crumb mark I am absolutely Gob

Smacked that you have served a tomato salad today it tastes good it seasoned well the tomatoes are naturally beautiful but with all those ingredients on the table the different things that we could have done or even added into this I am absolutely shocked Mark it’s tasty I would finish

It but if you’re really going to show this off then make me a bit jelly dehydrates something lift it to the next level I find that absolutely delicious absolutely delicious the bits that you’ve added and the flavors that you’ve got bursting out of that plate just transform me to either provance or

The Italian Riviera I feel myself blessed that I don’t have to judge you from a technical [Laughter] ability right I think what you’ve done is probably stuck a couple of hours on the judging debate mark thank you very much thank you thank You Danilo come join us Please danilo’s dish is obene baked with tomato and topped with pistachio and basil pesto a smoked goat’s cardd and obene mousse with a Parmesan TW and an opine croquette they’re served with ridle cett and papa Al Pomodoro and Italian bread and Tomatoes Danilo I I quite like the looks of of of your plate The obene Moose for me the texture is not pleasant and it’s not been seasoned very well it’s it’s actually quite blond the aesto that basil Tang you’ve got with a smoky obene I think is Delight

I also really like the saltiness of your poman or crisp however I find the papa Pomodoro a little stodgy and maybe it could do with a caper or a bit of Basel to sharpen it up Deno I was hoping for a little bit more from you today you drove

Hard but I’m really am soul searching for the things that I think are really good on this plate and I can’t find one not one sorry thank you you Well I am a little bit guttered by the feedbacks but I knew something went wrong along the Way gentlemen thank you very much some ups and downs there this is the biggest decision the competition so far off you go we’ll get you back in as soon as we’re ready thank You right can I just put a finger in the air for one Chef who I believe should stay and that’s Nick I thought his invention was superb I thought it tasted great I thought it looked fantastic Nick was the best chef in the kitchen today

By far I’d like to talk about Scott if that’s all right today Scott’s dish some great tasting elements on there I believe in Scott as a chef and I’ve thoroughly enjoyed watching him develop as a cook through the mass shf kitchen Mark is the chef that throughout the

Competition has been setting the bar at a very high level and his food has been absolutely thoughtless I understand his Dish as a chef I get the Simplicity and the beauty of the the plate I just thought that today we we may see some of the Brilliance just one thing one item

That says this is Mark Danilo for me didn’t give a finished dish however some of those little bits were delightful the dish for me though was just so underseasoned do we think he’s going to be strong enough to cope in the final Round I wouldn’t be really upset if this the end of the competition I think all of us up to go through go through but we also do picture the the the fact that some of us needs to go home and that can be me that want to go home can be me so

Yeah I’ll be really upset yeah I feel absolutely devastated if this was the end it’s it’s taken a lot of time to get here and a lot of hard work and yeah really devastated really devastated Thank you for today so no matter what happens you’ve done yourselves proud we are proud to have you here but we can only take three of you through to the final the chef leaving the competition is Danilo thank youone take care and best of luck than you’re a good call well

Done guys well done mate do yourself proud sorry good luck Yes thanks well I am disappointed in myself for today but I’m happy I did it really happy that I took this journey I am a change chef from the competition so I’m pretty sure nothing will be the same from now on Well Done You Are the final

Three we are taking you to Northern Italy you are going to be cooking at the three star Piaza Dural in Alba I can’t speak Italian speak English this is a Piedmont region of Northern Italy the gastronomic heartland of the country nestled amongst the vine striped Hills is the medieval city of Alba famed for its truffles chocolate hazelnuts and barola wine lying in its narrow streets is a restaurant that has revolutionized Italian food more than any other Patza dwo

And it’s the vision of the enigmatic Chef enrio Ker enrio has taken the heart of traditional Italian food and pushed it in a whole new Direction The philosophy of vegetables taking Center Stage was realized with the creation of a biodynamic kitchen Garden ingredients are picked in the morning and served by lunch creating a truly unique culinary Experience In 2012 after just 7 years enrio was awarded his third mission and Stop to have the opportunity to go and work in one of the the best kitchens in the world and meet the chef is a absolute honor to be able to see how the food is and how his mind works will be just be an incredible experience to put into perspective I

Suppose it’ll be like Georgie best popping around and having a kick about with you and teaching you how to score the perfect penalty you know it’s uh it doesn’t happen Scott from South London is here in the Alba region of Italy I can’t believe it it’s going to be really daunting

Walking into that kitchen um but hopefully we can we can grab the ball by the horns and and enjoy it and crack on hi guys nice to meet you I’m the first dish is salad 21 31 41 the numbers refer to the amount of different ingredients in the dish and Vary according to the season yeah today the salad will contain 4 21 ingredients the base is some Dashi a Japanese Broth he starts with dressed bitter leaves and adds amarinth Wafers for texture he builds up layer upon layer of salad leaves herbs and flowers to create a bouquet looks amazing yeah it’s not just a salad is it Bella so so intense like eating a Lot it’s unbelievable isn’t it I’ve never seen a salad like that before in my life it’s uh it’s absolutely amazing the next dish is lamb and chamomile it’s not big lamb inspired by what’s found in the pastures with the local Sakana Lamb’s graze its accompaniments a chamomile reduction Swiss

Chard wild rocket herbs and flowers when you have the fresh vegetable look the color yeah yeah wow it’s so clever the way it’s it’s eat you’re eating the L with what it eats ah you finish ah you clean the dishes H good good thank you your

Bo the amount of respect he has for every ingredient is mind-blowing and phenomenal and it’s a pleasure to watch Good Guys I cook for you now you cook for me okay yes Che good luck thank you we’ll need it thank you Chef it’s been a pleasure thank you good luck yeah thank

You Chef all the chefs are now going to be a able to select from over 700 wild herbs and ingredients that the restaurant grows we follow the the moon and depends if the moon is empty or not we decide to plant Crest or fruit now if you want to taste this is miduna

Muna we have that in England and it’s just nothing like that that’s proper nice peppery yeah oh it’s incredible just being able to go around taste everything it’s really inspiring it’s like a vegetarian Wonka land or something it’s it’s it’s magical and they can grow whatever they want it’s it’s stunning absolutely

Stunning G to give his uh he tall so uh got some nice little traits I’m picking me herbs and Topping up Me Tan so I can’t really ask for much more than that they’ve also been given local ingredients looks amazing didn’t it including Gran Padano Castle Mano cheeses and chinello orentano cured

Ham have you tried the oil it’s what real a lot of oil tastes like Scott Nick and Mark must now create a dish that reflects and reo’s Philosophy it’s very funny to see someone uh working uh in uh our kitchen it’s a really scary you’ve gotten probably about 10 people watching you with a lot of experience between them so pretty daunting when you’re taking their herbs and then going to blend them all up in a Thermo Mark’s focus is on the freshly picked gettes it a Natural Choice to go for them they’re really lovely they’re beautiful so use them he’s using four different techniques suid Charing dressed raw cett and finally he is stuffing a flow with olives and Chino or ventano ham

It’s all kind of coming along nicely just uh it’s just a bit nervous the main feature for Nick’s dish is tomatoes so I’m going to just Infuse the core of the large tomato just trying to get a bit of um the red wine vinegar flavor in there he’s also making an anvy

Caper and Olive Butter how’s it going big boy all right mate yeah bit wacky but yeah we’re good I’ve got the fennel I’ve literally pulled it straight from the ground giving it a wash I’m just going to serve it nice and raw so that’s nice and natural I’m a little bit nervous what

He’s going to say about me salad um but hope hopefully he likes the way I’ve respected the produce again today uh making sure everything’s nice for him so yeah hopefully he’s going to enjoy It For Scott’s last job is to deep fry some cavalon Nero deep frying it goes really crispy just to give the dish a little bit of Texture this is H completely out my comfort zone yeah I am enjoying it yeah it’s uh I’m just sort of freehanding it I suppose so that’s it that’s my salad inspy bar and r it’s a little bit way out there to what I normally do um I want to keep it

Natural and just let it sort of fall on the plate a little bit High um I got a little bit of texture there so hopefully you’ll enjoy It scar is serving a salad of crispy cavalero pickled red onions and charred baby onions with baby fennel beetroot chory and Sorel it is dressed with an anvy garlic and lemon Mayonnaise I like the anoi is a signator of Italy anchoi olive oil garlic you put maybe too much uh lemon okay but it’s good I like I think you understand my philosophy now is a clean seasonal fresh enjoy good very good bra thank you cheff

It was a bit surreal really just C for a free michelan star Chef uh and pretty much gave him a plate of salad leaves um I suppose I got some bows doing that but he said I understood his philosophy so yes uh it was it was it was nice nice Comments as far as plating goes I’m just trying to to let it be as natural as it can be I’ve got no restraints so I can really have a little play on how I present it it’s really liberating it’s really such a sense of Freedom it’s it’s uh it’s Exciting yeah there’s some eyes on me at the moment see if the big English guy can play up that’s it done me trying to represent him on the plate very nerve-racking I don’t know if I’ve got it right I don’t know I’ve never done anything like this before so

I’ve just yeah I’ve just played I’ve just played I’ve had fun um and uh if the chef likes it then um I’ll be dead Chuffed are you happy yes now it’s finish yeah it’s finished now okay Nick has made a tomato heart infused with barola wine vinegar sousi Tomatoes seasoned with red pepper Essence and Castel Mano cheese crumble soaked in barola wine vinegar the bitter salad leaves are dressed with an anvy Caper and Olive butter

He’s generous like you with the cheese butter the Tomato acid clean the butter anchoi salted is interesting I like I like thank you very much and I cleaned the plate good time bra thank you Chef thank you very much it went really well yeah keep pinching myself um doesn’t feel like it’s

Happening you know two days ago I was at home now I’m in Alba cooking for enrio cripper and it’s just unbelievable I would like to try and emulate the sort of style he’s doing so it’s obviously going to be a massive task and a massive ask but if I can just

Show a little bit that I’ve learned today is is a good thing Good good good Mark has made suid chart and raw shavings of kette the kette flour has been stuffed with olives and chinello orentano Ham it’s garnished with Mauna rocket and Sor leaves and served with a Parmesan herb mix and cured ham sauce W barbecue style make good taste with

The vegetable in Italy many people eat the zucchini yeah the Parmesan sauce is um I like is not too much you make with water water and parmeson water and Parmesan very good very good you cook in the good way for My Philosophy good job thank you

Thank you so much thank you thank you for having me in your kitchen no problem thank you I’m just a I’m just a chef from cooking in Worcester and then I come to Italy and cook for a three star Chef it’s right it’s unbelievable I’m just so happy that I

Got some good feedback he said it tasted Italian so can’t get much more than that from an Italian chef can I this guy I’m very impressive because the job is very good The Taste is good the philosophy of uh enrio is understand I Happy it’s day two in the medieval city of Alba and the finalists are about to be pushed to their professional limits because in a few hours they will be responsible for service in this globally renowned restaurant do a service in a three star kitchen is just not things that happen

Every day especially to me you know at home so yeah it’s it’s massive it’s such a great opportunity I am focused yeah but I am really nervous today but I’m going to I’m going to go in and just cook happy and enjoy myself I’m feeling pretty anxious about doing a three star service

You don’t really know what to expect you don’t really know what you’re going to be plating yet so yeah is it is pretty Challenging hello guys are you ready for today yes yeah looking forward to yeah good luck and come on today’s lunch is a six course tasting menu Mark will start it off with Enrico’s salad 41 yesterday you look with me huh is okay is uh okay in your uh mhm Mark will

Also make the second course based on the Italian classic Cod and tomato sauce I suppose everybody in Italy has eaten Cod and tomato sauce in their lifetime and then when they come here and see it at this level toally different yeah the magic finish to this dish is

The sheet of intense dehydrated sauce used to create the look of a cooked tomato it’s amazing Yeah basilic flavor tomato flavor it’s so light and then you get the saltiness of the Caper and the parsley and this is amazing good luck it’s an honor to be able to do it but it’s really nervous you just trying to just trying to do him proud

Of Scott will follow with corett with salsa rusa a sauce similar to bayonnaise but made with olive oil and a saffron Reduction inspiration for this dishes is the my garden yeah green with the flour that’s it it’s nice no beautiful look stunning do it it does look like a Garden his other dish will be Riso Roso gamberi pink risotto with prawns maybe more difficult dish the risoto is colored with a beetroot reduction and pink Cosmo petal Butter it’s topped with shisu and pink peppercorn powder and poached Sano prawns strawberry powder and more color more pink it’s nice no looks beautiful you made risoto before this never made a Freestar res yeah very hard finally Nick will make the last Savory dish on the tasting

Menu F beef topped with a fenel seed Hazelnut and pine nut grat yeah wow he okay the most important point is is the the cooked beef because it’s important not cook too much and not cook wow it’s served on a demig glass tomato sauce it’s okay now See Wow doesn’t need anything else so that absolutely amazing Nick will round off the meal with dessert the dessert or you make is the ricotta tart a corn biscuit with a buckwheat flavored ricotta cheese cylinder covered with a milk foam and caramel powder the Shine from the caramel after it’s

Hit the cream is just absolutely amazing it’s finished with an orange sauce Sorel mint Primrose and valaran wow that is amazing absolutely amazing now this time I take uh one piece you yeah yeah thank you it’s perfect that’s the yeah it’s more than a cheesecake I like this this Yeah nerves are kicking in now little bit shaky but I’m going to give me best shot it’s a massive honor massive privilege this won’t this opportunity doesn’t come along every day and it probably won’t ever happen again you know so I really want to make him proud it’s massively intimidating

They’re obviously phenomenal chefs in the kitchen I’ve got to step up and be part of them today the specially invited guests include some of the most important people in Enrico’s Life hey Guys now is uh the time huh are you ready Che Chef good luck Mark you are the first go yes chef now Mark kicks off service with salad 41 High Taste it’s too much salted a little more uh herbs inside that’s is okay like a tower yeah okay

Nice it’s uh really scary obviously this is his signature and you’re trying to get it perfect and how how he design the dish okay good very good Wow why is that G look at that I’ve never seen a salad like that it’s like a habous border coming out of a bowl that’s fantastic the flavor in the Raw undressed leaves is absolutely extraordinary I’m so pleased that Mark has now seen what it

Is he needs to do when you want to use beautiful ingredients how to elevate it what a sensation uh to eat I think that um will be happy for this salad because uh it’s a his salad so okay Mark are you ready yes Che go go

The challenge of Mark’s next dish is to perfectly execute the delicate tomato sheet made out of the dehydrated sauce be careful H not too much oil first it needs to be glazed before being very gently shaped onto the card okay now you remember you take you make the

Air ah okay fantastic fantasttic very good this very good good it’s nice good job man Look at that it’s like a beautiful tomato cloak over that fish that’s going to disintegrate as soon as we touch it the fish it’s like ice cream just melts in the mouth very interesting dish so simple so powerful yet so so delicate good job Mark what particularly love about this

Is cod with tomatoes and olives is a typical Italian combination of flavors but this is refined this is stunning Mark who’s cooked this if anything on both dishes is going to give him such strength and knowledge on how to get such intensity out of his ingredients Mark had a cracking

Day I think that the the chef is excellent is the first in the world because it combine technique and the quality it’s traditional Taste of Italy of this and it was very Beau you happy are you happy yeah good good good bra thank you Chef thank you Scott are you ready see is your time now all eyes and now on Scott and the corett when do you make this yep it’s okay perfect fantastic go now the sou 1 2 3 4 1 2 3 4 1 2 3 looks nice See okay fantastic good okay sh okay yeah good one two the cett from the kitchen Garden are served on salsa rusa topped with Lardo and dressed with a saffron reduction there is a garnish of Water Crest and flowers that is so pretty and I love the

Green of the plate it just you know fits everything from his garden so so pretty it’s almost a dish that could already be served here in this amazing climate knowing that these ingredients were grown in in Enrico’s Garden the cooking off it is only just cooked and it’s got

So much texture still in it I love it absolutely love it this I think is going to blow Scott away that’s a lovely dish the aesthetic is a beautiful beautiful the presentation is very uh fine and very good with his first dish ahead okay Scott now needs to balance

All the color elements of the very pink risotto with the Sano prawns it’s a really beautiful dish it’s one of Chef’s favorites so I need to make sure it’s right very good alente okay Roto is very important in Italy see more pink is added with pwns rose petals shiu strawberry powder now you

Painting see and a beetroot Reduction okay okay you look you don’t clean Go look at that I was not expecting that that looks beautiful it just looked so delicate beautiful pink color I like pink it is brilliantly clever flavors perfect I’ve eaten a lot of rotos and I’ve cooked a lot of rotos that is incredible and I can only imagine how

Excited Scott must be feeling cooking a roto in Italy in a three Michelin restaurant this Chef is going to remember it forever I think I’m going to remember this rotto so for many years to come is uh very difficult to copy to copy the plate of K but I eat a good

Good good plate okay finished huh thank you sh good good very very good thank you good challenge thank you I loved it thank you that well good fun good overall yeah good luck Big Boy finally it’s Nick he has to cook 14 portions of beef sirloin to Enrico’s exacting

Standards ready Nick see Chef see good yeah looking good and good looking Good good bye I like to eat this you very much S that is absolutely Beautiful the sauce is thick it’s velvety it wraps your mouth with tomato it’s quite extraordinary Nick’s done a great job you just get blasted with flavors this is so far removed from his style Nick likes to show lots of different complex procedures this must have been hell for

Him it’s a piece of beef on a sauce this is actually jawdroppingly brilliant the fona was extraordinary because I think it’s very difficult to cook it right plus plus from me and niik we got a tart first table 5 minutes desserts at this level are demanding first the ricotta cylinder is

Placed on the cornflour biscuit you like the pastry yes you you work in the pastry section I do at the moment yes sir a good not pastry like this though and then it needs to be completely covered in the milk foam semi Fredo more I like Caram this is where it could all just get I like to eat this you two Sor yes chef okay Finish ready yes chef thank you how you Go finish the chef thank good job man good Job the Ricotta and buckweed custard cheesecake and milk foam is topped with caramel powder and garnished with sorl mint Primrose and valaran it’s finished with an orange sauce I think that is absolute genius it’s barely sweet the lightest thing I’ve ever tasted I can’t recall having a cheesecake like this love it I think Nick’s done a great job here Nick has completely taken his dessert making his puddings to a completely new place wow it is presented in a perfect way

Yeah both uh it respected both the Italian and the restaurant uh point of view I could carry on to H was amazing I absolutely loved it uh three stars and the chef was very happy it’s really surreal it was brilliant I think the the smile on our face will go long into the

Night [Applause] good job [Applause] bra thanks for having [Applause] Us thank you so so much after this I speak English very well what an exceptional experience our Three Chefs have just had thank you very much thank you and I’ve got goosebumps to see how much of this theyve taken on board and how much of it is going to

Enhance their lives and their Cookie feel I’ve aged over the weekend but I’ve come out a better shift so that’s all that matters after this experience I’m going to be full of beans full of energy and just just be bouncing around that kitchen just thinking just respect you know respect for your produce I’ve loved being out here

Learning from amazing people and the best people as well being here in Italy is really really change changed the kind of way I look at food they should be so proud I cannot wait for the Final next time it’s the professional Master Chef final this is what they have been striving for Jo we’re going to see today an absolute celebration of the best of culinary Talent I feel myself very lucky to be sitting here cuz that is exceptional there leaves a really big smile on my face if you ever want to be a patier chef you can come and work for me anytime our professional Master shift Champion is