Masterchef UK Professionals

{Gemma}: "The skills test was a lot harder than I thought. I think I showed a few skills. I also showed that I'm probably a bit chaotic. I just need to make sure that my processes are good. I don't get flustered by the chefs watching me and Marcus's blue eyes." 

{Gemma}: "So I'm doing a Sole Véronique with pommes soufflées. And on the side will be a little tart with taramasalata, made from the sole roe." 

{Matt}: "A classic French fish dish served with grapes." 

{Gemma}: "I just feel like this dish has sort of followed me around. So I did it at cooking school. My husband and I had it, you know, when people started dating. And when I opened my restaurant, something similar was on the menu." 

{Matt}: "And did you just say pommes soufflées?" 

{Gemma}: "Hope so." 

{Matt}: "You're brave." 

{Gemma}: "Yeah, I know." {Matt}: "Potato that's deep fried to get them to puff up. It's quite a skill." 

{Gemma}: "Well, my husband, Simon. He's very proud. We've been eating a lot of pommes soufflées." 

{Gemma}: "At first I was like, no way am I going to do these. But then I start to get a taste for them." 

{Gemma}: "Some are puffing, some aren't, which is — yeah, it's not ideal." 

{Gemma}: "The tart cases are just slightly undercooked. I'm going to put them back in for a second." 

{Gemma}: "I should have just kept it simple, and then I think it would have been great. But it's tough competition, and I've done my best. And there's three other great chefs, so that's just life, isn't it?" 

{Gemma}: "The first time being here is always going to be a bit harder, but I have really enjoyed it. I've got loads more dishes lined up if I do continue." 

Voiceover: "She's using cornflour to stick two of the potatoes together. She's then going to gently deep fry them. And then fingers crossed, they puff up. And she's got those little nuggets of deliciousness." 

Voiceover: "Sole Véronique. It's a lovely way to cook fish. She's rolling up the fillets, dropping them in the fish stock, poaching them very gently. It's a very delicate way of keeping all the flavors in." 

{Matt}: "Sauce Véronique is a butter sauce with white wine vinegar. Chardonnay is a naturally sweet wine. Careful of how much she uses, because you've also got the natural sweetness of the grapes as well. You don't want the dish to be all about the sweetness."