Episode 1 Junior MasterChef

It's Junior MasterChef,

and the hunt to find the country's most exciting young cook is back on.

From thousands of applicants,

24 hopefuls have made it through to the heats.

Now, judges John Torode

and Donal Skehan have to decide who will be good enough to win

the title of Junior MasterChef Champion 2014.

Today, we've got ourselves four very confident, very capable cooks,

and I'm really excited about what they're about to do for us.

We have two really great challenges for them,

and I know that they can rise to it.

First, they will have to create the ultimate burger...

..before cooking their own incredible dishes.

Competing in today's heat are Jaya, Amelie, Joel and Harry.

'I am very competitive.'

I'm in it to win it.

'I feel nervous'

but I'm just going to imagine I'm at home cooking.

'It would be really nice to win. I've got nothing to lose.'

I'm just going to be really excited.

'I'm here because I love to cook, so...'

fingers crossed, really.

Their first test, they're going to have to create the most

spectacular burgers for us to taste.

But you and I, it's time to show off.

-Ooh!

-We're going to have 30 minutes

to make our version of an ultimate burger.

You've got your bench, I've got mine.

-Up for the challenge?

-Challenge is on!

-First, wash your hands.

I'll do that.

-We've only got 30 minutes, mate, you'd better hurry up.

-I know!

To create the ultimate burger,

the contestants will be given three trays of ingredients

to choose from.

One for the burger,

one for the extra fillings,

and one for the burger bun.

What are you making, Donal?

Right, so, it's a take on my favourite sandwich which is

the BLT - bacon, lettuce, tomato.

But I'm also going to put a little lid over it with a bit of water

underneath it so it just creates the most wonderfully tender bun.

I'm going to do an Aussie burger with the lot.

A burger with bacon, pineapple...

Pineapple!

-Pineapple, yes! Pineapple!

-I'm not with you on the pineapple.

-This is fun! I like this!

-Yeah.

-Huh?

-Huh!

Now, here's the important bit, from my point of view -

when you assemble it, it's got to work in layers

-so that the cold things don't get stuck between the hot things.

-Right.

So, the burger first, then the pineapple, then the bacon,

a slice of tomato, then the lettuce, then a slice of tomato, then a bun.

-You are a burger legend, it seems, then.

-I am, yes.

There's my bacon, pineapple and delicious burger.

Nice!

I'm making a monster of a burger!

It looks brilliant.

That shows what they're capable of doing. Let's get them in.

But first, lunch!

-Go on, try and get it in your mouth. Go on.

-I'm going to try!

Mmm!

I kind of got it all in.

Hi, guys.

Welcome to Junior MasterChef.

Your first test, to make for us your ultimate burger.

But before you start, make sure you give your hands a good wash.

Good luck, guys. 50 minutes.

Let's cook!

Remember, if you try this at home,

make sure you have a responsible adult with you.

# I got that power

# Power, power, power... #

Ten-year-old Amelie is from North Yorkshire.

She started cooking when she was five

and admits to having a very sweet tooth.

My favourite thing to cook is chocolate fondant

cos I can lick the bowl afterwards.

Amelie, looks like you are busy at work.

How is your burger coming along?

I've already made a nice little herb mayo.

And then you've got some bacon and some chicken

and some beef with chilli.

-Yeah.

-You obviously love to cook. What other hobbies do you have?

I have swimming, drawing, I make loom bands a lot.

-Loom bands!

-Yeah.

-What's a loom band?

-They're little...

-What?!

-They're little elastic bands

-where you make rubber...

-Do you know what loom bands are?

Fishtail, reverse fishtail, inverted fishtail.

-Can you do an inverted fishtail?

-I haven't tried yet.

-Ah!

-Don't worry, Amelie, I'll ask John

to show me how to make one later on.

Amelie's got lots of things going on in her plate.

She's doing a burger patty. She's got crispy bacon.

She's got strips of chicken. She's made a spicy mayonnaise.

She's also got a herb mayonnaise.

I'm really excited to see if it all works together and, hopefully,

she's got a burger that's going to make her shine.

12-year-old Harry is from Swansea.

He cooks for his family every day

and on his birthday, he made dinner for 12 people.

I love inventing different flavours.

I just like tasting, like, the end result as well

because I'm proud to say, like, "I cooked that."

I really enjoy that part as well.

# My heart skips, skips a beat. #

-Hi, Harry.

-Hi.

-How are you feeling?

-It's not going to plan at the moment.

-It's not going to plan?

-No. Yeah.

-What's gone wrong?

I think I might have put too much egg in.

So, you can work that out though, can't you?

-Yeah, I can do it.

-Is this the first

cooking competition you've ever taken part in?

No, I've done a lot of cooking competitions in school.

-And have you won?

-I came second in one and then I won the other one.

So we're in for a treat, then?

I hope so, yeah.

Harry was a bit apprehensive about his burger mix.

He thinks he's added too much egg.

I'm hoping he can bring it together and serve us up

a burger that he's proud of.

You are halfway. 25 minutes gone, 25 minutes left.

Ten-year-old Jaya is from Essex.

She loves to cook Caribbean food with her family

and her signature dish is spicy curry with rice and peas.

I make things up and just look at recipes and think,

"Oh, what could you add to make it have more flavour?"

My mum will say, "Are you sure that's going to taste nice?"

And when I cook it, she's like, "Oh, my gosh, Jaya,

"can I have some more?"

-Jaya?

-Yes.

-Who do you cook with?

My mum will keep checking on me

and keep taking my ingredients and I'll be like,

-"Go away! Go away!"

-Do you kick her out of the kitchen, then?

Yeah.

-Jaya?

-Yes.

-Are you a better cook than your mum?

Ooh!

Hard question. Er...

Yes.

# Hello! #

Jaya has promised us a burger filled with great spices.

Curry powder. Paprika.

And it says to me a lot about her - somebody who loves big, gutsy food.

Guys, you're down to your last ten minutes.

Ten-year-old Joel is from Surrey.

He cooks a three-course meal for his family every Sunday

and dreams of becoming a chef when he's older.

I reckon I'm quite good at cooking

cos I can cook a lot of adventurous things -

Chinese and Japanese and also Korean.

Burgers, are they something you've cooked before, Joel?

Um... Well, I have cooked them a few times

when I'm around my dad at the barbecue.

Like most fathers, does your father burn everything on the barbecue?

Erm...no, he's good with a barbecue.

-So, today, no burnt food from you, then?

-No. Hopefully not.

Joel has got a great big smile on his face,

and by the looks of it, his food might too.

Burgers, onions, stacks of tomatoes,

all sort of things coming together.

I just hope those onions are cooked.

You're on your final five minutes.

Now, it's time to plate up and make those burgers look beautiful.

That's it,

time's up!

It's now judgment time.

Amelie's made a beef, chilli and herb burger,

topped with strips of chicken,

bacon and a spicy horseradish and mustard sauce,

with an avocado salad and herb mayo on the side.

Amelie, that packs a punch like a professional boxer.

Did I mention chilli in the burger?

I feel like it's an Olympic ping-pong match in my mouth

right now.

Saying that, I love the fact that you've made a herb

and gherkin mayonnaise, crispy bacon and made a little salad.

It's lots of skill on show.

Maybe just one less spicy thing in it for me, Amelie.

'I think my burger dish went really well'

but it was just very, very spicy.

Harry's made a classic beefburger,

with lettuce, tomato and topped with cheese, crispy bacon

and caramelised onions,

with mustard and tomato sauce on the side.

Harry, crispy bacon, crunch of lettuce,

and then you've got a lovely soft roll.

The issue we've got is your burger patty has been cooked in the oven.

-Yeah.

-And we don't have that lovely caramelised, crispy,

dark meat around the outside,

because if you'd had that, it would have been close to perfection.

Thank you.

For me, that burger sticks true to what a classic burger should be.

You've got really simple flavours.

But the key thing is those beautiful caramelised onions

and it really adds another dimension to a burger like this.

Thank you.

'I'm feeling really happy because of all the comments that I had.'

The judges liked my burger.

Joel's beefburger is spiced with paprika and topped with tomato,

halloumi cheese, fried egg, bacon,

and an onion and avocado salsa.

On the side, there's a spicy horseradish sauce

and, like John, he's used the pineapple.

In Australia, you call that a hamburger with the lot.

I love the addition of the egg in there.

It just adds an extra dimension which is really quite exciting.

Joel, this is a concoction, a creation!

-Yes.

-I like the pineapple, I like the egg.

The raw onions I find a little bit difficult to eat.

I'll improve that next time.

'I feel really pleased with'

myself and happy that I just went out there and did my best.

Jaya has also used beef in her ultimate burger,

which is topped with melted cheese, bacon, onions and tomato,

with a blue cheese salad and a spicy mustard.

One thing's for sure, Jaya,

you love your big flavours.

Mustard on the side.

Blue cheese through the salad.

Paprika and curry powder in the burger itself.

Lip-smacking, we like to call it, Jaya!

You have built a beautiful burger.

-I mean, it really kind of knocks your socks off.

-Thank you.

They said really good comments,

so I think I did quite well.

We have seen you try your hand at burgers

and we were mightily impressed.

This next challenge is something

where you can really show us what you're made of.

Your two courses. One hour.

Let's cook.

They now need to showcase their best dishes

because at the end, only one of them will go through to the semifinal.

The recipes that they're going to show for us today,

they have to be spectacular,

they have to be something that sets them apart.

These are four strong cooks,

and adventurous!

Amelie, you seem like you're a busy bee.

-Yeah.

-What are your two dishes?

I am making two types of ravioli.

One is going to be filled with ricotta and spinach,

and the other's going to be filled with sausage and sage.

-OK.

-And then I'm making chocolate fondant with cream and raspberries.

-HE WHISPERS:

-Chocolate fondant.

How many times have you practised these dishes, Amelie?

A lot. At least five times every week.

So you must be feeling pretty confident, then?

Yeah, and I'm also getting sick of ravioli and chocolate fondant.

Amelie's recipes are right up my street.

Ravioli filled with lovely sausage and sage,

ricotta and spinach.

Then, we're going to have for dessert a chocolate fondant.

If she gets it right,

we should be left with a beautiful melting interior.

Ripper.

Joel, you have a bench full of exciting ingredients,

a few Asian ones and a few kind of standard ones,

so what are you going to cook for us?

Coconut prawns with lime, coriander and chilli.

And for main, cod wrapped in breadcrumbs,

with herb mash and pak choi.

-Important question.

-Mmm?

Will these two dishes make you a semifinalist?

I think that the pak choi with the main will impress you

if I cook it to perfection.

-Good luck, mate.

-Good luck.

-Thank you.

-Get mashing.

Joel's dish, I really want to eat.

That fish served with mashed potato and pak choi sounds delicious.

I just hope that piece of fish is going to be cooked

all the way through

and the breadcrumbs on the outside don't burn.

Very quiet and very concentrated in here.

Today, I'm going to be cooking a mackerel pate

with home-made pitta bread with a walnut and beetroot salad.

And for my main course,

I'm going to be doing chicken stuffed with feta cheese,

sun-dried tomato and pine nuts.

I got this recipe from watching a cooking programme

and they called it sunshine chicken.

That's a mouthful, isn't it? Harry's Sunshine Chick.... Shunsi...

-Harry's Sunshine Shicken. Sunshine Shicken.

-Honestly.

That mackerel pate has to be big and it has to be bold.

Otherwise, we might as well all go home.

All right, guys, just over 20 minutes to go.

Jaya, tell us what you're going to cook.

I'm going to cook chilli and lime sea bass

with stir-fried peppered vegetables

and a coconut creme brulee.

Wow, those are flavours that are right up my street.

I brought some for my nan yesterday,

and my grandad, he chased my car down the street

and then he stopped us to say that it was nice.

He ran down the road after you? That's got to be a good thing!

-Yeah.

-Good luck, you.

Coconut creme brulee.

How genius is that?

But Jaya's got to be able to get those brulees under the grill

and the sugar cooked properly

so it actually cracks when you hit it with a spoon.

If she does that, we're onto a winner.

Guys, you've got five minutes left.

-Good luck.

-Thanks!

SHE WHISPERS: Please come out.

SHE WHISPERS: Yes!

That's it, guys, your time is up.

Joel's starter is chilli and lime garlic prawns

in a coconut milk sauce, served with naan bread.

Joel, the thing about prawns is sometimes

if they're overcooked, they taste like you're eating cotton wool.

These don't.

The sauce they're sitting in has got a heat from chilli,

but the bread, which has got onion seed in it, is quite strong,

with that lovely subtle flavour of the coconut milk and the herbs.

I think bread maybe isn't the thing to go with this.

But the flavours you have in here, those lovely depths,

-are really, really great.

-Thank you.

His main is cod in a Parmesan cheese breadcrumb crust

with baked cherry tomatoes, chive and mustard mash,

and fried pak choi - a Chinese cabbage.

Joel, I've got to commend you on the way you've cooked that piece of fish.

The crumb on the outside is wonderful and crispy

and I really like it with your mashed potato.

I have one tiny issue and that's got to do with your pak choi -

you've got little burnt bits, you'll see.

But, as for the cod, I think the cod's absolutely delicious.

-Thank you.

-Joel, for me, I want that mash to be really nice and creamy.

Maybe add a drop of hot milk, some more butter.

-But, overall, it's a really wonderful dish.

-Thank you.

I think it's a 50:50 chance that I might get through,

but, overall, I'm really happy just to get to this stage.

Amelie's made two types of ravioli,

one filled with sausage and sage

and the other with ricotta and spinach.

They're topped with Parmesan cheese and drizzled with truffle oil.

I am really impressed with the amount of work you've done, Amelie.

I hope it tastes as good as it looks.

It's big and it's bold.

The pasta is a little bit thick,

more like a dumpling rather than it be a pasta dough,

but at the same time delicious.

-Really impressed.

-Thank you.

I love the truffle oil on the side. I love the grating of Parmesan.

-It all works really well.

-Thank you.

Her dessert is chocolate fondant,

a hot cake which should have a gooey centre,

served with raspberries and cream.

Oh, look!

Look at that!

-SHE WHISPERS:

-Yes!

That chocolate fondant is great.

Really gooey interior.

This is a proper little classic dish that you have got spot on.

-SHE WHISPERS:

-Yay!

It has butterscotch and chocolate and caramel

all running through it at the same time,

with that lovely richness of the cocoa around the outside.

-Well done, Amelie. Well done.

-Thank you.

'I'm pleased with what the judges said about my food,'

so fingers crossed it will give me good luck.

Harry's starter is a smoked mackerel pate

made using horseradish and cream cheese,

served with handmade pitta bread

and a watercress, beetroot and walnut salad.

Harry, you've got smooth and creamy smoked mackerel pate.

Your bread is great.

But for me, the winner is that salad!

It's really, really nutty and earthy from the beetroot.

I'm really happy with this dish.

Thank you.

In the bread are little, tiny gems of onion seeds.

And they are brilliant.

They set your mouth on fire. It's a great combination,

I just think it probably could be a little bit smaller

and maybe a little bit more dainty.

OK. Thank you.

Harry's main is sunshine chicken

stuffed with sun-dried tomatoes and feta cheese,

served with pesto mash and a green salad with beetroot.

What you have is a lovely, moist piece of chicken,

the saltiness of the feta and the sharpness of those sun-ripe tomatoes

underneath the skin, and then this wonderful, big,

rich, pesto-flavoured mashed potato.

I don't think you need the beetroot.

You've got great chicken, you've got great mash

and I'd stick with those two key components.

OK, thank you.

'If I do go home today,'

I'll go home and practice, cos I've got areas to improve in.

Finally, it's Jaya.

She's baked a sea bass fish in a spicy coconut cream

and served it with asparagus, green beans, broccoli, sugar snaps

and baked aubergine.

There is a lot of spice in here! But, do you know what,

you've paired it really nicely with the green vegetables underneath

and I think if you didn't have that, the fish would be way too spicy.

I just think those aubergines need to be cooked just a little bit more.

As to the fish and the vegetables, I'd eat the whole lot.

Thank you.

Her second course is coconut creme brulee,

which is meant to have a soft custard base

and a hard sugar topping.

The sugar on top I feel should be a bit thicker.

The custards could do with a bit more cooking as well.

-Yeah.

-They're a bit runny in the centre.

But the coconut through them is fantastic.

Jaya, all in all, you've got a great idea there with the coconut milk

and I think you should definitely try this again.

Thank you.

'The creme brulee went a bit runny,'

but they said the flavours were really good, though.

The cooking is over and now the waiting begins.

Oh, I don't know what to think!

Who will become the first semifinalist

of Junior MasterChef 2014?

A brilliant day!

Four great cooks!

Harry, his first course with the beetroot

and that smoked mackerel pate, I thought was great.

I mean, it's amazing to come in here in the time allocated

and to produce beautiful pitta bread.

As for his sunshine chicken, mashed potato with pesto,

which I think alone was a great combination, he then put

rocket leaves and beetroot on, which was probably unnecessary.

'I really, really would like to stay in this competition,'

but I know all the other competitors did really well as well

so it's going to be tough.

Jaya, I love her spicing

and I love the fact that what she produces is bold and exciting.

The dessert from her, though, that creme brulee,

it wasn't cooked through the middle, there wasn't the crust on top of it.

It was really nerve-racking.

When they call me in, I'm going to be freaking out.

Joel is a great energy in the kitchen,

big smiles the whole day long, and he delivered those prawns

in that creamy coconut mixture with those great layers of spices!

I've got to say, that cod was beautifully cooked.

I had issues with the pak choi on the side.

I really want to know whether I've gone through or not

and I'm really like... I'm getting adrenaline

and I just really want to know who goes through.

Amelie, I think, is technically very, very good.

A great chocolate fondant, absolutely,

and then to push herself to make two ravioli.

The ravioli were more dumplings rather than ravioli.

But she's got some really bold flavours.

'I really want to stay in the competition,'

but it's a four to one chance that it's going to be you.

75... 25%.

It's a really tough decision. You look at all the cooks,

they all have something to bring to the table.

I've got a really good idea

who I think could set this competition alive.

I have to say, an extraordinary day!

Two really tough challenges, and you four have done yourselves proud.

But, of course, there can only be one semifinalist.

Our semifinalist is...

..Amelie.

-Well done, you.

-Well done.

The thing I enjoyed the most about Junior MasterChef

was meeting the other contestants

and showing the judges what I can cook.

It's been really, really good.

You know, I've got this far and I've improved in my cooking, definitely.

I am very proud of myself.

I've had so much fun on Junior MasterChef.

See you in the semifinals.

Yes!

Am I daydreaming?

It means so much to me cos it shows that I'm a good cook.

Yeah, I've had a great day today.

Great day.

Amelie will be back for the semifinals.

Next, four more talented cooks

begin their quest to become Junior MasterChef Champion 2014.

That pasta dish is absolutely exquisite.

You're taking your time over there!

It's what's commonly known as cooking.