0:00:02 > 0:00:04It's Junior MasterChef,
0:00:04 > 0:00:08and the hunt to find the country's most exciting young cook is back on.
0:00:11 > 0:00:13From thousands of applicants,
0:00:13 > 0:00:1724 hopefuls have made it through to the heats.
0:00:17 > 0:00:18Now, judges John Torode
0:00:18 > 0:00:23and Donal Skehan have to decide who will be good enough to win
0:00:23 > 0:00:27the title of Junior MasterChef Champion 2014.
0:00:37 > 0:00:41Today, we've got ourselves four very confident, very capable cooks,
0:00:41 > 0:00:45and I'm really excited about what they're about to do for us.
0:00:47 > 0:00:50We have two really great challenges for them,
0:00:50 > 0:00:52and I know that they can rise to it.
0:00:53 > 0:00:57First, they will have to create the ultimate burger...
0:00:58 > 0:01:01..before cooking their own incredible dishes.
0:01:02 > 0:01:08Competing in today's heat are Jaya, Amelie, Joel and Harry.
0:01:10 > 0:01:12'I am very competitive.'
0:01:12 > 0:01:14I'm in it to win it.
0:01:15 > 0:01:18'I feel nervous'
0:01:18 > 0:01:21but I'm just going to imagine I'm at home cooking.
0:01:21 > 0:01:24'It would be really nice to win. I've got nothing to lose.'
0:01:24 > 0:01:26I'm just going to be really excited.
0:01:27 > 0:01:31'I'm here because I love to cook, so...'
0:01:31 > 0:01:33fingers crossed, really.
0:01:36 > 0:01:39Their first test, they're going to have to create the most
0:01:39 > 0:01:41spectacular burgers for us to taste.
0:01:41 > 0:01:44But you and I, it's time to show off.
0:01:44 > 0:01:45- Ooh!- We're going to have 30 minutes
0:01:45 > 0:01:47to make our version of an ultimate burger.
0:01:47 > 0:01:49You've got your bench, I've got mine.
0:01:49 > 0:01:52- Up for the challenge?- Challenge is on!- First, wash your hands.
0:01:52 > 0:01:53I'll do that.
0:01:54 > 0:01:57- We've only got 30 minutes, mate, you'd better hurry up.- I know!
0:01:57 > 0:01:59To create the ultimate burger,
0:01:59 > 0:02:02the contestants will be given three trays of ingredients
0:02:02 > 0:02:04to choose from.
0:02:04 > 0:02:07One for the burger,
0:02:07 > 0:02:10one for the extra fillings,
0:02:10 > 0:02:11and one for the burger bun.
0:02:13 > 0:02:14What are you making, Donal?
0:02:14 > 0:02:17Right, so, it's a take on my favourite sandwich which is
0:02:17 > 0:02:20the BLT - bacon, lettuce, tomato.
0:02:20 > 0:02:23But I'm also going to put a little lid over it with a bit of water
0:02:23 > 0:02:27underneath it so it just creates the most wonderfully tender bun.
0:02:27 > 0:02:30I'm going to do an Aussie burger with the lot.
0:02:30 > 0:02:32A burger with bacon, pineapple...
0:02:32 > 0:02:33Pineapple!
0:02:33 > 0:02:37- Pineapple, yes! Pineapple! - I'm not with you on the pineapple.
0:02:42 > 0:02:45- This is fun! I like this! - Yeah.- Huh?- Huh!
0:02:47 > 0:02:50Now, here's the important bit, from my point of view -
0:02:50 > 0:02:53when you assemble it, it's got to work in layers
0:02:53 > 0:02:56- so that the cold things don't get stuck between the hot things.- Right.
0:02:56 > 0:03:00So, the burger first, then the pineapple, then the bacon,
0:03:00 > 0:03:03a slice of tomato, then the lettuce, then a slice of tomato, then a bun.
0:03:03 > 0:03:06- You are a burger legend, it seems, then.- I am, yes.
0:03:08 > 0:03:12There's my bacon, pineapple and delicious burger.
0:03:12 > 0:03:14Nice!
0:03:14 > 0:03:16I'm making a monster of a burger!
0:03:16 > 0:03:18It looks brilliant.
0:03:20 > 0:03:23That shows what they're capable of doing. Let's get them in.
0:03:23 > 0:03:25But first, lunch!
0:03:25 > 0:03:28- Go on, try and get it in your mouth. Go on.- I'm going to try!
0:03:31 > 0:03:32Mmm!
0:03:32 > 0:03:35I kind of got it all in.
0:03:48 > 0:03:49Hi, guys.
0:03:49 > 0:03:53Welcome to Junior MasterChef.
0:03:54 > 0:03:58Your first test, to make for us your ultimate burger.
0:04:00 > 0:04:03But before you start, make sure you give your hands a good wash.
0:04:04 > 0:04:07Good luck, guys. 50 minutes.
0:04:07 > 0:04:08Let's cook!
0:04:10 > 0:04:12Remember, if you try this at home,
0:04:12 > 0:04:15make sure you have a responsible adult with you.
0:04:15 > 0:04:16# I got that power
0:04:16 > 0:04:19# Power, power, power... #
0:04:19 > 0:04:23Ten-year-old Amelie is from North Yorkshire.
0:04:23 > 0:04:25She started cooking when she was five
0:04:25 > 0:04:28and admits to having a very sweet tooth.
0:04:29 > 0:04:33My favourite thing to cook is chocolate fondant
0:04:33 > 0:04:35cos I can lick the bowl afterwards.
0:04:38 > 0:04:40Amelie, looks like you are busy at work.
0:04:40 > 0:04:42How is your burger coming along?
0:04:42 > 0:04:45I've already made a nice little herb mayo.
0:04:45 > 0:04:47And then you've got some bacon and some chicken
0:04:47 > 0:04:49and some beef with chilli.
0:04:49 > 0:04:53- Yeah.- You obviously love to cook. What other hobbies do you have?
0:04:53 > 0:04:55I have swimming, drawing, I make loom bands a lot.
0:04:55 > 0:04:59- Loom bands!- Yeah. - What's a loom band?
0:04:59 > 0:05:02- They're little...- What?! - They're little elastic bands
0:05:02 > 0:05:05- where you make rubber... - Do you know what loom bands are?
0:05:05 > 0:05:07Fishtail, reverse fishtail, inverted fishtail.
0:05:07 > 0:05:10- Can you do an inverted fishtail? - I haven't tried yet.
0:05:10 > 0:05:12- Ah!- Don't worry, Amelie, I'll ask John
0:05:12 > 0:05:14to show me how to make one later on.
0:05:17 > 0:05:19Amelie's got lots of things going on in her plate.
0:05:19 > 0:05:22She's doing a burger patty. She's got crispy bacon.
0:05:22 > 0:05:25She's got strips of chicken. She's made a spicy mayonnaise.
0:05:25 > 0:05:26She's also got a herb mayonnaise.
0:05:26 > 0:05:29I'm really excited to see if it all works together and, hopefully,
0:05:29 > 0:05:31she's got a burger that's going to make her shine.
0:05:33 > 0:05:3712-year-old Harry is from Swansea.
0:05:37 > 0:05:39He cooks for his family every day
0:05:39 > 0:05:42and on his birthday, he made dinner for 12 people.
0:05:44 > 0:05:46I love inventing different flavours.
0:05:46 > 0:05:49I just like tasting, like, the end result as well
0:05:49 > 0:05:52because I'm proud to say, like, "I cooked that."
0:05:52 > 0:05:55I really enjoy that part as well.
0:05:55 > 0:05:58# My heart skips, skips a beat. #
0:05:58 > 0:06:00- Hi, Harry.- Hi.
0:06:00 > 0:06:03- How are you feeling?- It's not going to plan at the moment.
0:06:03 > 0:06:06- It's not going to plan?- No. Yeah. - What's gone wrong?
0:06:06 > 0:06:07I think I might have put too much egg in.
0:06:07 > 0:06:09So, you can work that out though, can't you?
0:06:09 > 0:06:11- Yeah, I can do it. - Is this the first
0:06:11 > 0:06:13cooking competition you've ever taken part in?
0:06:13 > 0:06:16No, I've done a lot of cooking competitions in school.
0:06:16 > 0:06:20- And have you won?- I came second in one and then I won the other one.
0:06:20 > 0:06:21So we're in for a treat, then?
0:06:21 > 0:06:23I hope so, yeah.
0:06:25 > 0:06:28Harry was a bit apprehensive about his burger mix.
0:06:28 > 0:06:29He thinks he's added too much egg.
0:06:29 > 0:06:32I'm hoping he can bring it together and serve us up
0:06:32 > 0:06:34a burger that he's proud of.
0:06:36 > 0:06:39You are halfway. 25 minutes gone, 25 minutes left.
0:06:42 > 0:06:44Ten-year-old Jaya is from Essex.
0:06:44 > 0:06:47She loves to cook Caribbean food with her family
0:06:47 > 0:06:51and her signature dish is spicy curry with rice and peas.
0:06:53 > 0:06:56I make things up and just look at recipes and think,
0:06:56 > 0:07:00"Oh, what could you add to make it have more flavour?"
0:07:00 > 0:07:02My mum will say, "Are you sure that's going to taste nice?"
0:07:02 > 0:07:05And when I cook it, she's like, "Oh, my gosh, Jaya,
0:07:05 > 0:07:06"can I have some more?"
0:07:08 > 0:07:11- Jaya?- Yes.- Who do you cook with?
0:07:11 > 0:07:13My mum will keep checking on me
0:07:13 > 0:07:16and keep taking my ingredients and I'll be like,
0:07:16 > 0:07:19- "Go away! Go away!"- Do you kick her out of the kitchen, then?
0:07:19 > 0:07:21Yeah.
0:07:21 > 0:07:24- Jaya?- Yes. - Are you a better cook than your mum?
0:07:25 > 0:07:26Ooh!
0:07:26 > 0:07:29Hard question. Er...
0:07:29 > 0:07:30Yes.
0:07:30 > 0:07:32# Hello! #
0:07:34 > 0:07:37Jaya has promised us a burger filled with great spices.
0:07:37 > 0:07:39Curry powder. Paprika.
0:07:39 > 0:07:44And it says to me a lot about her - somebody who loves big, gutsy food.
0:07:46 > 0:07:49Guys, you're down to your last ten minutes.
0:07:51 > 0:07:53Ten-year-old Joel is from Surrey.
0:07:54 > 0:07:58He cooks a three-course meal for his family every Sunday
0:07:58 > 0:08:02and dreams of becoming a chef when he's older.
0:08:02 > 0:08:04I reckon I'm quite good at cooking
0:08:04 > 0:08:08cos I can cook a lot of adventurous things -
0:08:08 > 0:08:11Chinese and Japanese and also Korean.
0:08:13 > 0:08:16Burgers, are they something you've cooked before, Joel?
0:08:16 > 0:08:20Um... Well, I have cooked them a few times
0:08:20 > 0:08:22when I'm around my dad at the barbecue.
0:08:22 > 0:08:26Like most fathers, does your father burn everything on the barbecue?
0:08:26 > 0:08:30Erm...no, he's good with a barbecue.
0:08:30 > 0:08:34- So, today, no burnt food from you, then?- No. Hopefully not.
0:08:36 > 0:08:38Joel has got a great big smile on his face,
0:08:38 > 0:08:40and by the looks of it, his food might too.
0:08:40 > 0:08:43Burgers, onions, stacks of tomatoes,
0:08:43 > 0:08:45all sort of things coming together.
0:08:45 > 0:08:47I just hope those onions are cooked.
0:08:54 > 0:08:56You're on your final five minutes.
0:08:56 > 0:08:59Now, it's time to plate up and make those burgers look beautiful.
0:09:14 > 0:09:15That's it,
0:09:15 > 0:09:16time's up!
0:09:22 > 0:09:24It's now judgment time.
0:09:26 > 0:09:29Amelie's made a beef, chilli and herb burger,
0:09:29 > 0:09:31topped with strips of chicken,
0:09:31 > 0:09:34bacon and a spicy horseradish and mustard sauce,
0:09:34 > 0:09:38with an avocado salad and herb mayo on the side.
0:09:44 > 0:09:49Amelie, that packs a punch like a professional boxer.
0:09:49 > 0:09:51Did I mention chilli in the burger?
0:09:51 > 0:09:54I feel like it's an Olympic ping-pong match in my mouth
0:09:54 > 0:09:55right now.
0:09:55 > 0:09:58Saying that, I love the fact that you've made a herb
0:09:58 > 0:10:01and gherkin mayonnaise, crispy bacon and made a little salad.
0:10:01 > 0:10:04It's lots of skill on show.
0:10:04 > 0:10:10Maybe just one less spicy thing in it for me, Amelie.
0:10:10 > 0:10:13'I think my burger dish went really well'
0:10:13 > 0:10:16but it was just very, very spicy.
0:10:18 > 0:10:20Harry's made a classic beefburger,
0:10:20 > 0:10:24with lettuce, tomato and topped with cheese, crispy bacon
0:10:24 > 0:10:26and caramelised onions,
0:10:26 > 0:10:28with mustard and tomato sauce on the side.
0:10:35 > 0:10:40Harry, crispy bacon, crunch of lettuce,
0:10:40 > 0:10:42and then you've got a lovely soft roll.
0:10:42 > 0:10:46The issue we've got is your burger patty has been cooked in the oven.
0:10:46 > 0:10:50- Yeah.- And we don't have that lovely caramelised, crispy,
0:10:50 > 0:10:51dark meat around the outside,
0:10:51 > 0:10:54because if you'd had that, it would have been close to perfection.
0:10:54 > 0:10:56Thank you.
0:10:56 > 0:11:00For me, that burger sticks true to what a classic burger should be.
0:11:00 > 0:11:02You've got really simple flavours.
0:11:02 > 0:11:05But the key thing is those beautiful caramelised onions
0:11:05 > 0:11:08and it really adds another dimension to a burger like this.
0:11:08 > 0:11:10Thank you.
0:11:10 > 0:11:13'I'm feeling really happy because of all the comments that I had.'
0:11:13 > 0:11:15The judges liked my burger.
0:11:16 > 0:11:21Joel's beefburger is spiced with paprika and topped with tomato,
0:11:21 > 0:11:24halloumi cheese, fried egg, bacon,
0:11:24 > 0:11:27and an onion and avocado salsa.
0:11:27 > 0:11:30On the side, there's a spicy horseradish sauce
0:11:30 > 0:11:33and, like John, he's used the pineapple.
0:11:33 > 0:11:36In Australia, you call that a hamburger with the lot.
0:11:41 > 0:11:43I love the addition of the egg in there.
0:11:43 > 0:11:47It just adds an extra dimension which is really quite exciting.
0:11:47 > 0:11:49Joel, this is a concoction, a creation!
0:11:49 > 0:11:51- Yes.- I like the pineapple, I like the egg.
0:11:51 > 0:11:55The raw onions I find a little bit difficult to eat.
0:11:55 > 0:11:57I'll improve that next time.
0:11:57 > 0:12:00'I feel really pleased with'
0:12:00 > 0:12:05myself and happy that I just went out there and did my best.
0:12:06 > 0:12:10Jaya has also used beef in her ultimate burger,
0:12:10 > 0:12:15which is topped with melted cheese, bacon, onions and tomato,
0:12:15 > 0:12:18with a blue cheese salad and a spicy mustard.
0:12:26 > 0:12:28One thing's for sure, Jaya,
0:12:28 > 0:12:31you love your big flavours.
0:12:31 > 0:12:32Mustard on the side.
0:12:32 > 0:12:34Blue cheese through the salad.
0:12:34 > 0:12:37Paprika and curry powder in the burger itself.
0:12:37 > 0:12:39Lip-smacking, we like to call it, Jaya!
0:12:39 > 0:12:41You have built a beautiful burger.
0:12:41 > 0:12:46- I mean, it really kind of knocks your socks off.- Thank you.
0:12:46 > 0:12:48They said really good comments,
0:12:48 > 0:12:51so I think I did quite well.
0:12:56 > 0:12:59We have seen you try your hand at burgers
0:12:59 > 0:13:01and we were mightily impressed.
0:13:01 > 0:13:03This next challenge is something
0:13:03 > 0:13:06where you can really show us what you're made of.
0:13:06 > 0:13:08Your two courses. One hour.
0:13:08 > 0:13:09Let's cook.
0:13:14 > 0:13:16They now need to showcase their best dishes
0:13:16 > 0:13:21because at the end, only one of them will go through to the semifinal.
0:13:23 > 0:13:25The recipes that they're going to show for us today,
0:13:25 > 0:13:27they have to be spectacular,
0:13:27 > 0:13:30they have to be something that sets them apart.
0:13:30 > 0:13:32These are four strong cooks,
0:13:32 > 0:13:34and adventurous!
0:13:38 > 0:13:40Amelie, you seem like you're a busy bee.
0:13:40 > 0:13:42- Yeah.- What are your two dishes?
0:13:42 > 0:13:45I am making two types of ravioli.
0:13:45 > 0:13:48One is going to be filled with ricotta and spinach,
0:13:48 > 0:13:51and the other's going to be filled with sausage and sage.
0:13:51 > 0:13:56- OK.- And then I'm making chocolate fondant with cream and raspberries.
0:13:56 > 0:13:57- HE WHISPERS:- Chocolate fondant.
0:13:57 > 0:14:00How many times have you practised these dishes, Amelie?
0:14:00 > 0:14:05A lot. At least five times every week.
0:14:05 > 0:14:07So you must be feeling pretty confident, then?
0:14:07 > 0:14:11Yeah, and I'm also getting sick of ravioli and chocolate fondant.
0:14:14 > 0:14:18Amelie's recipes are right up my street.
0:14:18 > 0:14:21Ravioli filled with lovely sausage and sage,
0:14:21 > 0:14:23ricotta and spinach.
0:14:23 > 0:14:25Then, we're going to have for dessert a chocolate fondant.
0:14:25 > 0:14:27If she gets it right,
0:14:27 > 0:14:30we should be left with a beautiful melting interior.
0:14:30 > 0:14:32Ripper.
0:14:36 > 0:14:39Joel, you have a bench full of exciting ingredients,
0:14:39 > 0:14:41a few Asian ones and a few kind of standard ones,
0:14:41 > 0:14:43so what are you going to cook for us?
0:14:43 > 0:14:48Coconut prawns with lime, coriander and chilli.
0:14:48 > 0:14:51And for main, cod wrapped in breadcrumbs,
0:14:51 > 0:14:53with herb mash and pak choi.
0:14:53 > 0:14:55- Important question.- Mmm?
0:14:55 > 0:14:57Will these two dishes make you a semifinalist?
0:14:57 > 0:15:00I think that the pak choi with the main will impress you
0:15:00 > 0:15:03if I cook it to perfection.
0:15:03 > 0:15:05- Good luck, mate.- Good luck. - Thank you.- Get mashing.
0:15:05 > 0:15:07Joel's dish, I really want to eat.
0:15:07 > 0:15:12That fish served with mashed potato and pak choi sounds delicious.
0:15:12 > 0:15:14I just hope that piece of fish is going to be cooked
0:15:14 > 0:15:15all the way through
0:15:15 > 0:15:17and the breadcrumbs on the outside don't burn.
0:15:20 > 0:15:23Very quiet and very concentrated in here.
0:15:27 > 0:15:30Today, I'm going to be cooking a mackerel pate
0:15:30 > 0:15:34with home-made pitta bread with a walnut and beetroot salad.
0:15:34 > 0:15:35And for my main course,
0:15:35 > 0:15:38I'm going to be doing chicken stuffed with feta cheese,
0:15:38 > 0:15:40sun-dried tomato and pine nuts.
0:15:40 > 0:15:43I got this recipe from watching a cooking programme
0:15:43 > 0:15:45and they called it sunshine chicken.
0:15:45 > 0:15:48That's a mouthful, isn't it? Harry's Sunshine Chick.... Shunsi...
0:15:48 > 0:15:51- Harry's Sunshine Shicken. Sunshine Shicken.- Honestly.
0:15:51 > 0:15:55That mackerel pate has to be big and it has to be bold.
0:15:55 > 0:15:58Otherwise, we might as well all go home.
0:16:01 > 0:16:04All right, guys, just over 20 minutes to go.
0:16:14 > 0:16:16Jaya, tell us what you're going to cook.
0:16:16 > 0:16:18I'm going to cook chilli and lime sea bass
0:16:18 > 0:16:21with stir-fried peppered vegetables
0:16:21 > 0:16:23and a coconut creme brulee.
0:16:24 > 0:16:28Wow, those are flavours that are right up my street.
0:16:28 > 0:16:33I brought some for my nan yesterday,
0:16:33 > 0:16:37and my grandad, he chased my car down the street
0:16:37 > 0:16:41and then he stopped us to say that it was nice.
0:16:41 > 0:16:45He ran down the road after you? That's got to be a good thing!
0:16:45 > 0:16:47- Yeah.- Good luck, you.
0:16:49 > 0:16:51Coconut creme brulee.
0:16:51 > 0:16:53How genius is that?
0:16:53 > 0:16:56But Jaya's got to be able to get those brulees under the grill
0:16:56 > 0:16:58and the sugar cooked properly
0:16:58 > 0:17:01so it actually cracks when you hit it with a spoon.
0:17:01 > 0:17:03If she does that, we're onto a winner.
0:17:08 > 0:17:10Guys, you've got five minutes left.
0:17:10 > 0:17:12- Good luck.- Thanks!
0:17:19 > 0:17:21SHE WHISPERS: Please come out.
0:17:25 > 0:17:27SHE WHISPERS: Yes!
0:17:30 > 0:17:32That's it, guys, your time is up.
0:17:42 > 0:17:46Joel's starter is chilli and lime garlic prawns
0:17:46 > 0:17:50in a coconut milk sauce, served with naan bread.
0:17:57 > 0:17:58Joel, the thing about prawns is sometimes
0:17:58 > 0:18:02if they're overcooked, they taste like you're eating cotton wool.
0:18:02 > 0:18:03These don't.
0:18:03 > 0:18:06The sauce they're sitting in has got a heat from chilli,
0:18:06 > 0:18:10but the bread, which has got onion seed in it, is quite strong,
0:18:10 > 0:18:15with that lovely subtle flavour of the coconut milk and the herbs.
0:18:15 > 0:18:18I think bread maybe isn't the thing to go with this.
0:18:18 > 0:18:21But the flavours you have in here, those lovely depths,
0:18:21 > 0:18:23- are really, really great.- Thank you.
0:18:25 > 0:18:29His main is cod in a Parmesan cheese breadcrumb crust
0:18:29 > 0:18:33with baked cherry tomatoes, chive and mustard mash,
0:18:33 > 0:18:36and fried pak choi - a Chinese cabbage.
0:18:42 > 0:18:46Joel, I've got to commend you on the way you've cooked that piece of fish.
0:18:46 > 0:18:49The crumb on the outside is wonderful and crispy
0:18:49 > 0:18:52and I really like it with your mashed potato.
0:18:52 > 0:18:55I have one tiny issue and that's got to do with your pak choi -
0:18:55 > 0:18:57you've got little burnt bits, you'll see.
0:18:57 > 0:19:01But, as for the cod, I think the cod's absolutely delicious.
0:19:01 > 0:19:05- Thank you.- Joel, for me, I want that mash to be really nice and creamy.
0:19:05 > 0:19:08Maybe add a drop of hot milk, some more butter.
0:19:08 > 0:19:12- But, overall, it's a really wonderful dish.- Thank you.
0:19:12 > 0:19:15I think it's a 50:50 chance that I might get through,
0:19:15 > 0:19:18but, overall, I'm really happy just to get to this stage.
0:19:22 > 0:19:26Amelie's made two types of ravioli,
0:19:26 > 0:19:27one filled with sausage and sage
0:19:27 > 0:19:30and the other with ricotta and spinach.
0:19:30 > 0:19:35They're topped with Parmesan cheese and drizzled with truffle oil.
0:19:35 > 0:19:39I am really impressed with the amount of work you've done, Amelie.
0:19:39 > 0:19:41I hope it tastes as good as it looks.
0:19:49 > 0:19:52It's big and it's bold.
0:19:52 > 0:19:54The pasta is a little bit thick,
0:19:54 > 0:19:56more like a dumpling rather than it be a pasta dough,
0:19:56 > 0:19:59but at the same time delicious.
0:19:59 > 0:20:01- Really impressed.- Thank you.
0:20:01 > 0:20:04I love the truffle oil on the side. I love the grating of Parmesan.
0:20:04 > 0:20:08- It all works really well. - Thank you.
0:20:08 > 0:20:11Her dessert is chocolate fondant,
0:20:11 > 0:20:13a hot cake which should have a gooey centre,
0:20:13 > 0:20:16served with raspberries and cream.
0:20:21 > 0:20:22Oh, look!
0:20:22 > 0:20:23Look at that!
0:20:26 > 0:20:27- SHE WHISPERS:- Yes!
0:20:33 > 0:20:36That chocolate fondant is great.
0:20:36 > 0:20:38Really gooey interior.
0:20:38 > 0:20:41This is a proper little classic dish that you have got spot on.
0:20:41 > 0:20:43- SHE WHISPERS:- Yay!
0:20:43 > 0:20:46It has butterscotch and chocolate and caramel
0:20:46 > 0:20:48all running through it at the same time,
0:20:48 > 0:20:51with that lovely richness of the cocoa around the outside.
0:20:51 > 0:20:53- Well done, Amelie. Well done. - Thank you.
0:20:54 > 0:20:58'I'm pleased with what the judges said about my food,'
0:20:58 > 0:21:02so fingers crossed it will give me good luck.
0:21:04 > 0:21:08Harry's starter is a smoked mackerel pate
0:21:08 > 0:21:10made using horseradish and cream cheese,
0:21:10 > 0:21:13served with handmade pitta bread
0:21:13 > 0:21:15and a watercress, beetroot and walnut salad.
0:21:20 > 0:21:24Harry, you've got smooth and creamy smoked mackerel pate.
0:21:24 > 0:21:25Your bread is great.
0:21:25 > 0:21:28But for me, the winner is that salad!
0:21:28 > 0:21:31It's really, really nutty and earthy from the beetroot.
0:21:31 > 0:21:33I'm really happy with this dish.
0:21:33 > 0:21:35Thank you.
0:21:35 > 0:21:39In the bread are little, tiny gems of onion seeds.
0:21:39 > 0:21:40And they are brilliant.
0:21:40 > 0:21:43They set your mouth on fire. It's a great combination,
0:21:43 > 0:21:46I just think it probably could be a little bit smaller
0:21:46 > 0:21:48and maybe a little bit more dainty.
0:21:48 > 0:21:50OK. Thank you.
0:21:50 > 0:21:52Harry's main is sunshine chicken
0:21:52 > 0:21:55stuffed with sun-dried tomatoes and feta cheese,
0:21:55 > 0:22:00served with pesto mash and a green salad with beetroot.
0:22:06 > 0:22:09What you have is a lovely, moist piece of chicken,
0:22:09 > 0:22:13the saltiness of the feta and the sharpness of those sun-ripe tomatoes
0:22:13 > 0:22:16underneath the skin, and then this wonderful, big,
0:22:16 > 0:22:19rich, pesto-flavoured mashed potato.
0:22:19 > 0:22:21I don't think you need the beetroot.
0:22:21 > 0:22:24You've got great chicken, you've got great mash
0:22:24 > 0:22:27and I'd stick with those two key components.
0:22:27 > 0:22:28OK, thank you.
0:22:30 > 0:22:31'If I do go home today,'
0:22:31 > 0:22:34I'll go home and practice, cos I've got areas to improve in.
0:22:36 > 0:22:38Finally, it's Jaya.
0:22:38 > 0:22:42She's baked a sea bass fish in a spicy coconut cream
0:22:42 > 0:22:46and served it with asparagus, green beans, broccoli, sugar snaps
0:22:46 > 0:22:48and baked aubergine.
0:22:54 > 0:22:57There is a lot of spice in here! But, do you know what,
0:22:57 > 0:23:00you've paired it really nicely with the green vegetables underneath
0:23:00 > 0:23:04and I think if you didn't have that, the fish would be way too spicy.
0:23:04 > 0:23:08I just think those aubergines need to be cooked just a little bit more.
0:23:08 > 0:23:12As to the fish and the vegetables, I'd eat the whole lot.
0:23:12 > 0:23:14Thank you.
0:23:14 > 0:23:17Her second course is coconut creme brulee,
0:23:17 > 0:23:20which is meant to have a soft custard base
0:23:20 > 0:23:22and a hard sugar topping.
0:23:28 > 0:23:31The sugar on top I feel should be a bit thicker.
0:23:31 > 0:23:33The custards could do with a bit more cooking as well.
0:23:33 > 0:23:36- Yeah. - They're a bit runny in the centre.
0:23:36 > 0:23:39But the coconut through them is fantastic.
0:23:40 > 0:23:45Jaya, all in all, you've got a great idea there with the coconut milk
0:23:45 > 0:23:47and I think you should definitely try this again.
0:23:47 > 0:23:48Thank you.
0:23:48 > 0:23:53'The creme brulee went a bit runny,'
0:23:53 > 0:23:56but they said the flavours were really good, though.
0:24:00 > 0:24:03The cooking is over and now the waiting begins.
0:24:04 > 0:24:06Oh, I don't know what to think!
0:24:06 > 0:24:09Who will become the first semifinalist
0:24:09 > 0:24:11of Junior MasterChef 2014?
0:24:15 > 0:24:16A brilliant day!
0:24:16 > 0:24:18Four great cooks!
0:24:19 > 0:24:21Harry, his first course with the beetroot
0:24:21 > 0:24:24and that smoked mackerel pate, I thought was great.
0:24:24 > 0:24:27I mean, it's amazing to come in here in the time allocated
0:24:27 > 0:24:29and to produce beautiful pitta bread.
0:24:29 > 0:24:32As for his sunshine chicken, mashed potato with pesto,
0:24:32 > 0:24:36which I think alone was a great combination, he then put
0:24:36 > 0:24:38rocket leaves and beetroot on, which was probably unnecessary.
0:24:38 > 0:24:42'I really, really would like to stay in this competition,'
0:24:42 > 0:24:45but I know all the other competitors did really well as well
0:24:45 > 0:24:47so it's going to be tough.
0:24:47 > 0:24:49Jaya, I love her spicing
0:24:49 > 0:24:54and I love the fact that what she produces is bold and exciting.
0:24:54 > 0:24:56The dessert from her, though, that creme brulee,
0:24:56 > 0:25:01it wasn't cooked through the middle, there wasn't the crust on top of it.
0:25:01 > 0:25:03It was really nerve-racking.
0:25:03 > 0:25:07When they call me in, I'm going to be freaking out.
0:25:08 > 0:25:10Joel is a great energy in the kitchen,
0:25:10 > 0:25:14big smiles the whole day long, and he delivered those prawns
0:25:14 > 0:25:18in that creamy coconut mixture with those great layers of spices!
0:25:18 > 0:25:20I've got to say, that cod was beautifully cooked.
0:25:20 > 0:25:23I had issues with the pak choi on the side.
0:25:23 > 0:25:27I really want to know whether I've gone through or not
0:25:27 > 0:25:30and I'm really like... I'm getting adrenaline
0:25:30 > 0:25:34and I just really want to know who goes through.
0:25:34 > 0:25:37Amelie, I think, is technically very, very good.
0:25:37 > 0:25:39A great chocolate fondant, absolutely,
0:25:39 > 0:25:42and then to push herself to make two ravioli.
0:25:42 > 0:25:45The ravioli were more dumplings rather than ravioli.
0:25:45 > 0:25:47But she's got some really bold flavours.
0:25:49 > 0:25:51'I really want to stay in the competition,'
0:25:51 > 0:25:57but it's a four to one chance that it's going to be you.
0:25:57 > 0:26:0075... 25%.
0:26:00 > 0:26:03It's a really tough decision. You look at all the cooks,
0:26:03 > 0:26:05they all have something to bring to the table.
0:26:08 > 0:26:09I've got a really good idea
0:26:09 > 0:26:12who I think could set this competition alive.
0:26:23 > 0:26:26I have to say, an extraordinary day!
0:26:28 > 0:26:32Two really tough challenges, and you four have done yourselves proud.
0:26:34 > 0:26:38But, of course, there can only be one semifinalist.
0:26:44 > 0:26:46Our semifinalist is...
0:26:51 > 0:26:53..Amelie.
0:26:57 > 0:27:00- Well done, you.- Well done.
0:27:04 > 0:27:07The thing I enjoyed the most about Junior MasterChef
0:27:07 > 0:27:09was meeting the other contestants
0:27:09 > 0:27:12and showing the judges what I can cook.
0:27:12 > 0:27:14It's been really, really good.
0:27:14 > 0:27:18You know, I've got this far and I've improved in my cooking, definitely.
0:27:18 > 0:27:20I am very proud of myself.
0:27:20 > 0:27:23I've had so much fun on Junior MasterChef.
0:27:25 > 0:27:28See you in the semifinals.
0:27:28 > 0:27:29Yes!
0:27:29 > 0:27:32Am I daydreaming?
0:27:34 > 0:27:40It means so much to me cos it shows that I'm a good cook.
0:27:41 > 0:27:43Yeah, I've had a great day today.
0:27:44 > 0:27:46Great day.
0:27:48 > 0:27:51Amelie will be back for the semifinals.
0:27:53 > 0:27:55Next, four more talented cooks
0:27:55 > 0:28:00begin their quest to become Junior MasterChef Champion 2014.
0:28:01 > 0:28:04That pasta dish is absolutely exquisite.
0:28:04 > 0:28:06You're taking your time over there!
0:28:06 > 0:28:07It's what's commonly known as cooking.