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 > 0:00:20Now, judges John Torode and Donal Skehan
0:00:20 > 0:00:22have to decide who will be good enough
0:00:22 > 0:00:27to win the title of Junior MasterChef Champion 2014.
0:00:37 > 0:00:41Four new young faces, four young cooks.
0:00:41 > 0:00:44We have no idea what they're going to do, but we do know one thing -
0:00:44 > 0:00:45they love food.
0:00:47 > 0:00:50We have one semifinal place to give,
0:00:50 > 0:00:54and there's two really tough tests our contestants face today.
0:00:54 > 0:00:58First they will have to create the ultimate pasta dish
0:00:58 > 0:01:01and then they'll cook their own incredible menus.
0:01:02 > 0:01:07Competing in today's heat are Jonah, Abigail, Coco and Kais.
0:01:09 > 0:01:12Nervous. Very, very nervous.
0:01:12 > 0:01:13Excited, but nervous.
0:01:14 > 0:01:17I entered the MasterChef competition
0:01:17 > 0:01:18because I do like a challenge.
0:01:21 > 0:01:22I think anyone could win
0:01:22 > 0:01:23cos everybody's probably
0:01:23 > 0:01:25really good cooks.
0:01:25 > 0:01:28I'm just excited to see what's going to come.
0:01:30 > 0:01:32I'm feeling very excited.
0:01:32 > 0:01:34I just want to get on with it and get going and get cooking.
0:01:37 > 0:01:39Today's first test,
0:01:39 > 0:01:41they're going to make a pasta dish.
0:01:41 > 0:01:43But before they start cooking, we're going to give it a go.
0:01:43 > 0:01:46- Are you ready?- Well, first of all, you've got to wash your hands.
0:01:50 > 0:01:52To create the ultimate pasta,
0:01:52 > 0:01:57the contestants will be given three trays of ingredients to choose from.
0:01:57 > 0:02:00One for the pasta, including pasta dough,
0:02:00 > 0:02:02one to make the sauce
0:02:02 > 0:02:03and one for the meat and fish.
0:02:08 > 0:02:10Right, Johnny Boy, what are you making?
0:02:10 > 0:02:12Ravioli filled with peas and chilli,
0:02:12 > 0:02:13and I'm going to serve it
0:02:13 > 0:02:15with little tiny, tiny, tiny polpettine,
0:02:15 > 0:02:16little tiny meatballs.
0:02:16 > 0:02:18Ooh, yeah.
0:02:20 > 0:02:21What are you making?
0:02:21 > 0:02:23I'm just making a really simple pasta.
0:02:23 > 0:02:25I'm getting those wonderful base flavours in there
0:02:25 > 0:02:26and some lemon zest, garlic,
0:02:26 > 0:02:28and I'm going to make a great sauce
0:02:28 > 0:02:30with some peas, some ricotta, some double cream,
0:02:30 > 0:02:31a little bit of salmon,
0:02:31 > 0:02:34and I've actually just chopped up those lasagne sheets
0:02:34 > 0:02:35and made some tagliatelle.
0:02:35 > 0:02:37Ah, tagliatelle.
0:02:43 > 0:02:45I think the key to perfectly-cooked pasta
0:02:45 > 0:02:47is still to have that little bit of bite,
0:02:47 > 0:02:48the al dente.
0:02:50 > 0:02:54Here is one of my big tips when you do pasta.
0:02:54 > 0:02:55OK.
0:02:55 > 0:02:58Pasta and sauce must become one.
0:03:01 > 0:03:03You're taking your time over there.
0:03:03 > 0:03:06Yeah, that's right, that's what's commonly known as cooking.
0:03:06 > 0:03:08THEY CHUCKLE
0:03:08 > 0:03:11Ooh, nearly forgot, the last, most important thing.
0:03:11 > 0:03:12Parmigiano?
0:03:12 > 0:03:15Yes. Got to have cheese.
0:03:18 > 0:03:19Beautiful.
0:03:19 > 0:03:21Ravioli filled with peas and chilli,
0:03:21 > 0:03:24served with little meatballs and a sage and black butter sauce.
0:03:24 > 0:03:26Genius!
0:03:26 > 0:03:29A smoked salmon, dill and ricotta tagliatelle.
0:03:29 > 0:03:30Really, really easy.
0:03:32 > 0:03:34I reckon it's time to see what they can do.
0:03:34 > 0:03:35Let's do it.
0:03:54 > 0:03:57Hi, guys. Welcome to the Junior MasterChef kitchen.
0:04:00 > 0:04:02We know that you love to cook.
0:04:03 > 0:04:05Show us how good you are.
0:04:07 > 0:04:11Your first test is to create your ultimate or best pasta dish.
0:04:14 > 0:04:1650 minutes.
0:04:16 > 0:04:18One bowl of pasta from each of you, please.
0:04:18 > 0:04:22The best bowl of pasta you've cooked so far in your life.
0:04:22 > 0:04:24Ladies and gentlemen,
0:04:24 > 0:04:25let's cook.
0:04:27 > 0:04:30Remember, if you try this at home,
0:04:30 > 0:04:32make sure you have a responsible adult with you.
0:04:35 > 0:04:3912-year-old Jonah is from Crewe in the Northwest.
0:04:39 > 0:04:41He started cooking when he was five
0:04:41 > 0:04:45and likes to grow his own ingredients like parsley and chilli.
0:04:46 > 0:04:48I'm not feeling nervous at all.
0:04:48 > 0:04:51I just think, well, I know a lot about cooking,
0:04:51 > 0:04:53so I'll just try and do my best.
0:04:56 > 0:04:58Jonah, welcome to Junior MasterChef.
0:04:58 > 0:05:01Do you think it'll be challenging to do this pasta test?
0:05:01 > 0:05:02Well, I'm pretty good with pasta
0:05:02 > 0:05:06but the ingredients weren't to my liking, you know.
0:05:06 > 0:05:08Jonah, what else can I give you, mate, to make it...
0:05:08 > 0:05:12I've giving you prawns, chicken, salmon, meat, onions,
0:05:12 > 0:05:14what else do you want?
0:05:14 > 0:05:16I was hoping there'd be like some garlic there
0:05:16 > 0:05:17or something like that.
0:05:17 > 0:05:20- There is garlic! - There is garlic there.- Oh.
0:05:23 > 0:05:25That's what I call ingredients blindness.
0:05:25 > 0:05:29He couldn't see the garlic, but now he's found his way
0:05:29 > 0:05:32and Jonah seems to be well on the way to making a good bowl of sauce.
0:05:37 > 0:05:4112-year-old Kais recently broke his arm playing football
0:05:41 > 0:05:43but is still able to cook.
0:05:43 > 0:05:47His signature dish is spicy fried chicken.
0:05:47 > 0:05:51I first got into cooking when I was about six years old.
0:05:51 > 0:05:54I just like experimenting with food.
0:05:54 > 0:05:55It's kind of a hobby.
0:05:55 > 0:05:58Basically, I just really enjoy cooking.
0:06:00 > 0:06:02What do you think you're going to make from this?
0:06:02 > 0:06:05- Do you have an idea?- I'm going to try and make like chilli...
0:06:05 > 0:06:08kind of chilli pasta with some chopped tomatoes.
0:06:08 > 0:06:11Beautiful. Kais, besides cooking, what other hobbies do you have?
0:06:11 > 0:06:14Football, swimming, debating.
0:06:14 > 0:06:16So, Kais, if you don't agree with our comments today,
0:06:16 > 0:06:18are you going to debate them?
0:06:18 > 0:06:20- HE LAUGHS - No.
0:06:25 > 0:06:29He's really gone for it. He's whacking in lots of chilli.
0:06:29 > 0:06:31If he likes chilli, that's what he should do -
0:06:31 > 0:06:32serve lots of chilli.
0:06:32 > 0:06:34The good thing is at least you can see it
0:06:34 > 0:06:37before you can eat it cos it's chopped up big and chunky.
0:06:43 > 0:06:45Halfway, guys, 25 minutes gone.
0:06:48 > 0:06:5211-year-old Coco cooks for her family twice a week
0:06:52 > 0:06:55and would like to be a chef or a baker when she's older.
0:06:55 > 0:06:57I started cooking when I was about five,
0:06:57 > 0:07:00helping my mum with things like cupcakes,
0:07:00 > 0:07:02and I'd get into a big mess!
0:07:07 > 0:07:09What have you decided to cook for us?
0:07:09 > 0:07:13This type of pasta and a chicken sauce.
0:07:13 > 0:07:14Delicious.
0:07:14 > 0:07:17Well, Coco, you've got loads to do, so we'll leave you at it,
0:07:17 > 0:07:18and best of luck.
0:07:18 > 0:07:20- OK.- All right.
0:07:23 > 0:07:27The trickiest thing I've ever made would probably be filo pastry
0:07:27 > 0:07:32because it's making sure the sheets are like really thin
0:07:32 > 0:07:33without breaking it.
0:07:34 > 0:07:37Abigail is 11 and lives in Essex.
0:07:37 > 0:07:42She cooks for her parents, three sisters and two brothers every day.
0:07:44 > 0:07:47I think cooking makes me feel happy that I'm doing something
0:07:47 > 0:07:50to help Mum in the house apart from cleaning up.
0:07:50 > 0:07:52Yeah, I don't like cleaning up.
0:07:56 > 0:07:57- Abigail.- Hello.
0:07:57 > 0:08:00You've got a massive great smile on your face.
0:08:00 > 0:08:02Tell us what you've decided to cook for us.
0:08:02 > 0:08:08I've decided to cook some ravioli and spaghetti bolognese.
0:08:08 > 0:08:10Besides cooking, what other hobbies do you have?
0:08:10 > 0:08:15I have my own dog walking business and I'm hoping to,
0:08:15 > 0:08:17in the future, have a restaurant for vegans and vegetarians,
0:08:17 > 0:08:19cos you don't get many.
0:08:19 > 0:08:21Dog walking and the restaurant. Which one, though?
0:08:21 > 0:08:24Hmm, I think it's going to be the restaurant.
0:08:28 > 0:08:31Abigail is so excited about cooking today that she's chosen to do
0:08:31 > 0:08:32two dishes, not just one.
0:08:32 > 0:08:35I'm really excited to see what they taste like.
0:08:43 > 0:08:46Final two minutes, guys. You need to start plating up, please.
0:08:58 > 0:09:01That's it. Time's up. All done.
0:09:04 > 0:09:05Good job.
0:09:09 > 0:09:11It's now judgment time.
0:09:13 > 0:09:15Kais' ultimate pasta dish
0:09:15 > 0:09:18is a tomato, beef, chilli and basil sauce,
0:09:18 > 0:09:22served on penne pasta, which is tube shaped.
0:09:28 > 0:09:33Kais, that's really good. I like heat in my meat sauce.
0:09:33 > 0:09:35The only thing I would want you to be aware of is that
0:09:35 > 0:09:37if you get those big chunks of chilli
0:09:37 > 0:09:40and someone bites into them, you're going to really overpower.
0:09:41 > 0:09:43I like the sauce.
0:09:43 > 0:09:45I think it's rich and it's fiery.
0:09:45 > 0:09:47I think it's got the lovely sweetness of tomato.
0:09:47 > 0:09:49I think it probably, if you wanted to,
0:09:49 > 0:09:51could have some more herbs running through it
0:09:51 > 0:09:53but, actually, Kais, well done, you.
0:09:53 > 0:09:54Thanks.
0:09:56 > 0:09:59Happy, very, very happy. They seemed to like the dish.
0:09:59 > 0:10:01On the whole, I think I've done really well
0:10:01 > 0:10:03and I'm just really pleased with myself.
0:10:05 > 0:10:10Coco has also cooked penne pasta and served them with chicken,
0:10:10 > 0:10:14smoked salmon and mushrooms in a creamy white sauce.
0:10:24 > 0:10:27I really like that wonderful, rich sauce
0:10:27 > 0:10:30which is very well seasoned with the salty salmon and the woody mushrooms
0:10:30 > 0:10:32and that really well-cooked chicken.
0:10:32 > 0:10:34I think it's a tasty thing. Good job, you.
0:10:36 > 0:10:39Coco, I love the earthiness of the mushrooms in there.
0:10:39 > 0:10:41I do think you need to get it all mixed together
0:10:41 > 0:10:43but it's really, really great.
0:10:43 > 0:10:46You've great flavour in there, and you should be totally proud
0:10:46 > 0:10:48of the work you've done in the kitchen today.
0:10:48 > 0:10:49Thank you.
0:10:50 > 0:10:53I'm happy with how it went.
0:10:53 > 0:10:55I think I did quite well.
0:10:55 > 0:10:56I'm looking forward to the next challenge
0:10:56 > 0:10:59cos I can get the chance to cook my own dishes.
0:11:01 > 0:11:05Jonah's ultimate pasta dish is spaghetti with a tomato,
0:11:05 > 0:11:08beef, chilli and mozzarella sauce.
0:11:20 > 0:11:23You've presented it really well and it looks pretty,
0:11:23 > 0:11:25and it tastes really good, too.
0:11:25 > 0:11:27I think you've got really great heat in there.
0:11:27 > 0:11:31The chilli really whacks you around the head and it wakes you up.
0:11:31 > 0:11:33All in all, this is a really great start
0:11:33 > 0:11:34and a really good-tasting dish.
0:11:36 > 0:11:41Meaty, fiery, sweet, sharp, gutsy.
0:11:41 > 0:11:43- Jonah, you must be happy with that. - Yeah, definitely.
0:11:46 > 0:11:48I'm having a lot of fun today.
0:11:48 > 0:11:50I've enjoyed the first challenge.
0:11:51 > 0:11:55It was a bit, you know, argh, but other than that,
0:11:55 > 0:11:56I've enjoyed it a lot.
0:11:58 > 0:12:02Last up is Abigail, who has made two dishes.
0:12:02 > 0:12:06Like John, she rolled her own pasta to make ravioli
0:12:06 > 0:12:09and filled it with ricotta, dill and onions.
0:12:09 > 0:12:13Her second dish is spaghetti bolognese.
0:12:23 > 0:12:25Your sauce is delicious.
0:12:25 > 0:12:28It's rich with tomato, it's meaty, it's got a bit of spice to it.
0:12:28 > 0:12:32However, you have left in your frying pan a huge amount of sauce.
0:12:32 > 0:12:33Mm-hm.
0:12:33 > 0:12:35I want my sauce with that spaghetti!
0:12:35 > 0:12:36SHE LAUGHS
0:12:36 > 0:12:39With the ravioli, you've got great taste in there.
0:12:39 > 0:12:41You've got the dill, you've got the ricotta.
0:12:41 > 0:12:43It just kind of transports me to Scandinavia
0:12:43 > 0:12:45and I have an instant holiday in mind.
0:12:45 > 0:12:48- Two really tasty dishes. Well done. - Thank you.
0:12:51 > 0:12:53I'm very pleased from what the judges said,
0:12:53 > 0:12:58because it's great that I've been able to make bolognese
0:12:58 > 0:13:02and ravioli in just 50 minutes,
0:13:02 > 0:13:04and I even had spare time.
0:13:09 > 0:13:12Now things get really interesting.
0:13:15 > 0:13:19We've had your ultimate pasta dish and now the challenge is
0:13:19 > 0:13:24to cook two brilliant dishes that show off who you are as a cook.
0:13:24 > 0:13:27There's only one semifinal place up for grabs,
0:13:27 > 0:13:29so we are going to need you to work hard.
0:13:31 > 0:13:33One hour.
0:13:34 > 0:13:36Let's cook.
0:13:40 > 0:13:44They now need to showcase their best dishes because,
0:13:44 > 0:13:48at the end, only one of them will go through to the semifinal.
0:14:00 > 0:14:04Coco, really brilliant smells going on on your bench.
0:14:04 > 0:14:05What are you cooking for us?
0:14:05 > 0:14:08Pork swirl on a bed of sweet pancetta salad
0:14:08 > 0:14:10and orange, chocolate goo pudding.
0:14:10 > 0:14:12How do you swirl the pork?
0:14:12 > 0:14:16You have like a loin of pork that's cut in half
0:14:16 > 0:14:19and you put all the herbs you want onto it,
0:14:19 > 0:14:22and Parma ham, and then you just roll it up.
0:14:22 > 0:14:26Anything you're concerned about today with these two dishes, Coco?
0:14:26 > 0:14:28Not really. I think it'll all go fine.
0:14:28 > 0:14:32Brilliant. I'm looking forward to a pork swirl and a bit of goo.
0:14:37 > 0:14:40Coco's first course is a pork swirl.
0:14:40 > 0:14:42If it's all lovely and moist, it could be a beautiful thing.
0:14:42 > 0:14:43And that dessert,
0:14:43 > 0:14:46we are in for a treat if she gets it right.
0:14:51 > 0:14:52My first course is
0:14:52 > 0:14:58a spicy, sweet potato Jamaican dumpling soup.
0:14:58 > 0:15:03The next course would be a coconut and coriander salmon
0:15:03 > 0:15:06with vegetable rice and a rich curry.
0:15:06 > 0:15:08Big, bright, bold flavours.
0:15:08 > 0:15:10Are these the sorts of ingredients you love to cook with?
0:15:10 > 0:15:13Yeah, these are the ingredients I would mostly cook with, yeah.
0:15:13 > 0:15:16- Good on you, Abigail. Good luck. - Thank you.
0:15:19 > 0:15:22Salmon works really well with strong flavours
0:15:22 > 0:15:25because it's an oily fish, so it can take the heat.
0:15:25 > 0:15:28I'm really excited to see what she does with all those spices.
0:15:31 > 0:15:33You're at the halfway point, guys.
0:15:33 > 0:15:36You need to be thinking of both your dishes now.
0:15:40 > 0:15:42Kais, what are you going to cook for us?
0:15:42 > 0:15:43I'm cooking Kais' fried chicken.
0:15:43 > 0:15:45Kais' fried chicken, I like it.
0:15:45 > 0:15:49So we've got brown sugar, onion powder, oregano, garlic powder.
0:15:49 > 0:15:52Mix it together, it makes like a nice rub for the chicken.
0:15:52 > 0:15:54What's it being served with?
0:15:54 > 0:15:56Spaetzle, it's a German dumpling.
0:15:56 > 0:15:59Very good. And your dessert?
0:15:59 > 0:16:01Is cookie tower.
0:16:01 > 0:16:04Kais, I look forward to every single bit of it.
0:16:07 > 0:16:09A tower of cookies.
0:16:09 > 0:16:11I am in heaven right now.
0:16:11 > 0:16:14He's got two whole blocks of chocolate in three cookies.
0:16:14 > 0:16:17I think you and I are going to have to run home after that lot.
0:16:19 > 0:16:20Eight minutes left to go, guys.
0:16:20 > 0:16:23The smells are incredible in here.
0:16:28 > 0:16:30Jonah. Tell us about your two courses.
0:16:30 > 0:16:33So my first course is pasta puttanesca,
0:16:33 > 0:16:36which I'll serve with spaghetti.
0:16:36 > 0:16:38And it's got anchovies and olives and chilli,
0:16:38 > 0:16:40so it's spicy and really nice.
0:16:40 > 0:16:43The dessert is a chocolate brownie
0:16:43 > 0:16:45served with a white chocolate vanilla cream.
0:16:45 > 0:16:47Ooh, that sounds good.
0:16:47 > 0:16:50Well, that pasta dish is absolutely exquisite.
0:16:50 > 0:16:51It's really, really tasty.
0:16:51 > 0:16:53Hopefully, I should get through.
0:16:57 > 0:16:59Jonah's dishes sound like they're uncomplicated,
0:16:59 > 0:17:01but they're quite difficult to get right.
0:17:01 > 0:17:04Making sure the pasta is cooked well, the sauce is made well,
0:17:04 > 0:17:05the brownie is done properly,
0:17:05 > 0:17:09and the mixture of cream and white chocolate together doesn't split.
0:17:09 > 0:17:11Sounds simple, but quite difficult.
0:17:18 > 0:17:20Final two minutes.
0:17:31 > 0:17:33That's it, time's up. Step away from your bench, please.
0:17:40 > 0:17:45Coco has cooked a pork swirl, which is stuffed with apples,
0:17:45 > 0:17:47sage and pancetta.
0:17:47 > 0:17:51It's served with a beetroot and pancetta salad and croutons.
0:18:01 > 0:18:03I think the pork in the centre is cooked beautifully.
0:18:03 > 0:18:06I think it's seasoned really well. I love the richness of that sage.
0:18:06 > 0:18:08I think the salad is delicious.
0:18:09 > 0:18:12I would lose the croutons, I don't think you need them.
0:18:12 > 0:18:14I think the salad and the pork is a really special,
0:18:14 > 0:18:15really quite interesting dish,
0:18:15 > 0:18:17and it works really well together.
0:18:17 > 0:18:18Thank you.
0:18:20 > 0:18:25Coco has called her dessert a chocolate and orange goo pudding.
0:18:33 > 0:18:34Wow.
0:18:36 > 0:18:37I think the texture of it is great.
0:18:37 > 0:18:41I like the crispy outside, I like the very, very gooey on the inside.
0:18:41 > 0:18:43You've got to be really careful with your cream.
0:18:43 > 0:18:45It's gone a bit split, hasn't it?
0:18:45 > 0:18:48Yeah, cos the pot was hot and I put the cream on, so...
0:18:48 > 0:18:51Coco, you could have just given us a molten chocolate pudding,
0:18:51 > 0:18:54but you have taken it to the next level by adding that
0:18:54 > 0:18:57wonderful perfume of orange throughout this.
0:18:57 > 0:19:00It's molten, it's gorgeous, it's dripping and it's gooey!
0:19:00 > 0:19:01Thank you.
0:19:02 > 0:19:08I think it went really well, but they did point out a few things.
0:19:08 > 0:19:11But I think it's always good to have things to improve on.
0:19:13 > 0:19:17Kais has made Kais' fried chicken with spaetzle,
0:19:17 > 0:19:22which is a cross between pasta and dumplings from Germany.
0:19:29 > 0:19:33Kais, you have got the most amazing seasoning on that chicken.
0:19:33 > 0:19:37It's got chilli, it's got sweetness, and it tastes fantastic.
0:19:37 > 0:19:38I love the flavour of the chicken,
0:19:38 > 0:19:41but the spaetzle haven't quite worked.
0:19:41 > 0:19:43They should be more noodle-like and long and thin.
0:19:46 > 0:19:49Kais' pudding was going to be cookies
0:19:49 > 0:19:51layered with whipped, vanilla cream.
0:19:51 > 0:19:54But after overwhipping the first batch of cream,
0:19:54 > 0:19:57he's drizzled some unwhipped cream on instead.
0:20:01 > 0:20:05That cream is actually being soaked up by the cookies.
0:20:05 > 0:20:09But what you've got is this very rich, quite exciting taste
0:20:09 > 0:20:14of white chocolate, dark chocolate and cookies and cream on one plate.
0:20:14 > 0:20:16Now that's a pretty good combination in itself.
0:20:17 > 0:20:20The great thing about these cookies is that you get that sweetness
0:20:20 > 0:20:21from the vanilla,
0:20:21 > 0:20:23and then you have that dark chocolate
0:20:23 > 0:20:25which is really rich and quite decadent.
0:20:25 > 0:20:29And I think if you work on this, you can really perfect this recipe.
0:20:29 > 0:20:30Thanks.
0:20:32 > 0:20:36I thought they gave me nice, constructive criticism.
0:20:36 > 0:20:39I think that what they said was fair and that they enjoyed my food,
0:20:39 > 0:20:40which is good.
0:20:41 > 0:20:43Abigail's starter is
0:20:43 > 0:20:47spicy, sweet potato and pumpkin soup with dumplings.
0:20:54 > 0:20:56Abigail, it is like sunshine in a bowl.
0:20:56 > 0:20:57It's a great soup.
0:20:57 > 0:20:59It's really vibrant, it's really fresh,
0:20:59 > 0:21:02and you've captured the flavour of the sweet pumpkin in there.
0:21:02 > 0:21:05The dumplings themselves have a little bit of a chew to them
0:21:05 > 0:21:07and I just wanted them to be nice and tender.
0:21:08 > 0:21:11Brave thing, I think, to do a bowl of soup,
0:21:11 > 0:21:14because a bowl of soup can either taste like a bowl of dishwater,
0:21:14 > 0:21:16or it can taste vibrant and exciting,
0:21:16 > 0:21:18and your soup is vibrant and exciting.
0:21:20 > 0:21:24Abigail's main course is coconut and coriander salmon
0:21:24 > 0:21:28served with vegetable rice and topped with a curry sauce.
0:21:37 > 0:21:40It looks really visually beautiful.
0:21:40 > 0:21:43In terms of the salmon, for me, it's a little bit underdone.
0:21:43 > 0:21:45Just make sure that when you're cooking the salmon,
0:21:45 > 0:21:47it cooks all the way through.
0:21:47 > 0:21:50I love the vibrancy of your rice.
0:21:50 > 0:21:54All the vegetables with the rice and all the spicing together
0:21:54 > 0:21:55I think is a really wonderful thing
0:21:55 > 0:21:58and a lovely accompaniment to your fish.
0:22:00 > 0:22:02It makes me feel good that they like it
0:22:02 > 0:22:07and that two great chefs would eat my food and like it.
0:22:07 > 0:22:08I feel great.
0:22:11 > 0:22:13Last up is Jonah.
0:22:13 > 0:22:16His first course is spaghetti puttanesca,
0:22:16 > 0:22:20which is made with anchovies, olives and chilli.
0:22:28 > 0:22:30I think that's delicious.
0:22:30 > 0:22:34It's salty from the anchovies, it's sweet from the tomatoes,
0:22:34 > 0:22:37it's sharp and really spicy from the chilli.
0:22:37 > 0:22:41It's got a lovely richness to it, and it's rounded, and it's grown up,
0:22:41 > 0:22:44and it's absolutely delicious, and I could eat that all day long.
0:22:46 > 0:22:48The pasta is cooked beautifully and the olive,
0:22:48 > 0:22:51that pump of olive in the background, is really great.
0:22:51 > 0:22:54Altogether, a really strong puttanesca sauce.
0:22:56 > 0:22:59Jonah's pudding is chocolate brownie
0:22:59 > 0:23:01with a white chocolate vanilla sauce.
0:23:10 > 0:23:14It's big, it's sweet, it's chocolaty and full of vanilla,
0:23:14 > 0:23:18but you know and I know, it's not quite cooked enough.
0:23:20 > 0:23:22Saying that, it tastes great, Jonah.
0:23:22 > 0:23:24Tastes great.
0:23:24 > 0:23:26That white chocolate sauce is genius.
0:23:26 > 0:23:28I absolutely love that.
0:23:28 > 0:23:31If you can get that brownie right, you are onto a true winner
0:23:31 > 0:23:34and you will have no shortage of friends.
0:23:35 > 0:23:37I'm feeling really happy.
0:23:37 > 0:23:41Overall, it went really well, so I think it's...
0:23:41 > 0:23:44I hope it's good enough to get me through to the next round.
0:23:48 > 0:23:52The cooking is over and now the waiting begins.
0:23:55 > 0:23:58Who will make it through to the semifinals?
0:24:02 > 0:24:04Big day. Tough day for our four.
0:24:04 > 0:24:06You know what, they do know how to cook,
0:24:06 > 0:24:09but there have been some mistakes.
0:24:09 > 0:24:10Really impressed with Coco.
0:24:10 > 0:24:12She was inventive, she had great ideas,
0:24:12 > 0:24:14she brought them to the table and she delivered on them.
0:24:14 > 0:24:16For me, I would have lost the croutons.
0:24:16 > 0:24:17I don't think you needed it.
0:24:17 > 0:24:20The molten pudding of chocolate and orange -
0:24:20 > 0:24:22I loved the fragrance of the orange through the centre of it
0:24:22 > 0:24:24and the rich chocolate.
0:24:24 > 0:24:28I think my chances of getting through are quite good
0:24:28 > 0:24:31but I think other contestants did really well as well.
0:24:32 > 0:24:36Abigail's walked in here and shown us she's more than capable.
0:24:36 > 0:24:39I loved the full bowl of soup. Brought a smile to my face.
0:24:39 > 0:24:43Unfortunately, her salmon was just that bit undercooked,
0:24:43 > 0:24:45but all of the other components, the rice,
0:24:45 > 0:24:48that really great vegetable sauce, really, really tasty.
0:24:48 > 0:24:49I think it's clever cooking.
0:24:50 > 0:24:53If I went home today and I didn't pass,
0:24:53 > 0:24:56two professional chefs ate my food, said it was nice,
0:24:56 > 0:24:58and that means a lot to me.
0:24:59 > 0:25:03Jonah's not scared of using ingredients that pull a punch.
0:25:03 > 0:25:06A puttanesca, two tins of anchovies, two whole chillies,
0:25:06 > 0:25:10loads and loads of olives, and a lovely, lovely sauce.
0:25:10 > 0:25:13The chocolate brownie - not quite cooked enough.
0:25:13 > 0:25:15It's unfortunate that they didn't stay together
0:25:15 > 0:25:18and they just went a little bit too gooey but, for me,
0:25:18 > 0:25:21that's the sort of dessert I like to get my head around.
0:25:21 > 0:25:23It's really, really nerve-racking,
0:25:23 > 0:25:26not knowing if you're through or if you're not through.
0:25:26 > 0:25:29So, really, really tense, cos you want to know.
0:25:29 > 0:25:32Kais, today, I think has done pretty well.
0:25:32 > 0:25:34I loved the chicken. I thought the chicken was delicious.
0:25:34 > 0:25:37It was sitting on top of some, what should have been spaetzle,
0:25:37 > 0:25:40but they were sort of more dumplings than noodles,
0:25:40 > 0:25:41and they were a bit stodgy.
0:25:41 > 0:25:44But what kind of brings Kais back is the fact
0:25:44 > 0:25:47that he has it wonderfully flavoured.
0:25:47 > 0:25:50For now, I've got a 50-50 chance of getting through,
0:25:50 > 0:25:53so we'll just have to wait and see what happens.
0:25:53 > 0:25:55They've all got different skills,
0:25:55 > 0:25:57they've all got different experiences
0:25:57 > 0:25:59and they've all brought different tastes to the table today.
0:26:02 > 0:26:05Just one semifinal place.
0:26:05 > 0:26:07It's really tough to make that final decision.
0:26:18 > 0:26:19It is tough to come in here,
0:26:19 > 0:26:22and you have all done an incredible job.
0:26:25 > 0:26:26Walk away from here today
0:26:26 > 0:26:28knowing that you've done very, very well,
0:26:28 > 0:26:31but there's only one semifinal place.
0:26:36 > 0:26:37Our semifinalist...
0:26:39 > 0:26:41..is Jonah.
0:26:41 > 0:26:42HE EXHALES
0:26:42 > 0:26:44CONTESTANTS APPLAUD
0:26:46 > 0:26:48Congratulations.
0:26:48 > 0:26:49(Well done, Jonah.)
0:26:56 > 0:26:59Out of all the hundreds of people there who have tried to
0:26:59 > 0:27:00get into Junior MasterChef,
0:27:00 > 0:27:04I'm just glad I was one of the 24 because it's amazing.
0:27:04 > 0:27:07Not everybody gets the chance to show off their cooking skills.
0:27:08 > 0:27:10I've had great fun doing the MasterChef today.
0:27:13 > 0:27:15I'm really proud that I managed to get this far,
0:27:15 > 0:27:18even if I didn't go through, and Jonah deserves to go through.
0:27:22 > 0:27:24We'll see you in the semifinals.
0:27:24 > 0:27:26Thank you.
0:27:26 > 0:27:27I feel really, really happy.
0:27:27 > 0:27:29I'm, like, really, really happy
0:27:29 > 0:27:32that I got through to the semifinal round.
0:27:32 > 0:27:36I never thought I'd get this far, so I'm really, really happy.
0:27:36 > 0:27:39I'm definitely up for the challenge in the semifinal.
0:27:39 > 0:27:41Bring it on.
0:27:41 > 0:27:43Jonah will be back for the semifinal.
0:27:46 > 0:27:50Next, four more talented cooks will begin their quest
0:27:50 > 0:27:54to become Junior MasterChef Champion 2014.
0:27:54 > 0:27:57I know I can do it cos I'm in the zone.
0:27:57 > 0:27:58- She's in the zone!- Brilliant.
0:27:58 > 0:28:00I like that confidence.