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 > 0:00:23have to decide who will be good enough to win the title
0:00:23 > 0:00:27of Junior MasterChef champion 2014.
0:00:37 > 0:00:40We have four excited contestants ready to get into that kitchen
0:00:40 > 0:00:42and show us what they've got.
0:00:47 > 0:00:48Two tough challenges.
0:00:48 > 0:00:51At the end of it, just one semifinal place.
0:00:51 > 0:00:52I think it's a tough day,
0:00:52 > 0:00:55but I think it's going to be a good day.
0:00:55 > 0:00:59First, they'll have to create the ultimate salad
0:00:59 > 0:01:01before cooking their own incredible dishes.
0:01:03 > 0:01:06Competing in today's heat are Kit,
0:01:06 > 0:01:08Treasure, Hugo and Mya.
0:01:09 > 0:01:12I didn't start cooking until I was about four.
0:01:12 > 0:01:14And then, one of my first words
0:01:14 > 0:01:15was "onion".
0:01:16 > 0:01:19I don't want to boast about myself,
0:01:19 > 0:01:21but I think I'm fairly good.
0:01:21 > 0:01:22I feel really confident.
0:01:22 > 0:01:24I think I can go to the end.
0:01:24 > 0:01:27Actually, I KNOW I can go to the end.
0:01:28 > 0:01:29I'm just so excited
0:01:29 > 0:01:31and I can't wait.
0:01:31 > 0:01:32May the best man win.
0:01:36 > 0:01:40The first test - we're going to ask them to create their ultimate salad.
0:01:40 > 0:01:44It should be wonderful, alive and vibrant and exciting.
0:01:44 > 0:01:46Like you, Donal.
0:01:46 > 0:01:49Before they come in, you and I are going to have a go.
0:01:49 > 0:01:51- Up for the challenge?- Let's do it!
0:01:52 > 0:01:56To create the ultimate salad, the contestants will be given
0:01:56 > 0:01:59three trays of ingredients to choose from,
0:01:59 > 0:02:01one with meat and fish,
0:02:01 > 0:02:04one for the salad base,
0:02:04 > 0:02:06and one with all the extras.
0:02:07 > 0:02:09- Do you know what you're going to do? - No idea!- I love it.
0:02:09 > 0:02:11- Do you know what you're going to do? - Yeah.
0:02:11 > 0:02:14I'm making something which is called seared salmon and sauce verte.
0:02:15 > 0:02:18So, the salmon, I'm charring it
0:02:18 > 0:02:22- so it's quite dark on the outside and goes bitter.- Mm-hm.
0:02:22 > 0:02:26And then, I've serving it with a herb dressing, a green sauce.
0:02:26 > 0:02:29- Nice!- Yeah. What are you making? - That's a very good question.
0:02:29 > 0:02:32I wanted to go towards the kind of blue cheese, pear, walnut
0:02:32 > 0:02:34sort of dressing.
0:02:34 > 0:02:36The turkey can be a nice bit of protein in there, as well.
0:02:36 > 0:02:39Turkey, pear and blue cheese?
0:02:39 > 0:02:42- Yeah, delicious.- I don't know if it's a good idea!
0:02:49 > 0:02:52- How you doing there, young Donal? - Feeling good, feeling good.
0:02:52 > 0:02:55- Good.- It's a little bit of an unusual salad, but I'm going for it.
0:03:00 > 0:03:02- Are you done?- I kind of am. - You always beat me.
0:03:04 > 0:03:06I love it. Yum.
0:03:08 > 0:03:09Ooh, look at that!
0:03:11 > 0:03:13There we are. We're done.
0:03:13 > 0:03:14Top marks for presentation.
0:03:14 > 0:03:16- It's... See...- It looks beautiful!
0:03:16 > 0:03:18- I didn't think that would be up your street.- No, I love that.
0:03:18 > 0:03:21- I have to say, it's really... It's vibrant to the eyes.- It is.
0:03:21 > 0:03:24Well, look, we've created two very, very different salads,
0:03:24 > 0:03:27so I'm so excited to see what these four cooks
0:03:27 > 0:03:29come in here and cook up for us.
0:03:29 > 0:03:30Let's get them in.
0:03:41 > 0:03:44Hi, guys, welcome to the Junior MasterChef kitchen.
0:03:46 > 0:03:48We want from you
0:03:48 > 0:03:50a salad and a dressing.
0:03:51 > 0:03:53We know you love to cook.
0:03:53 > 0:03:56It's your chance, right now, to prove it.
0:03:58 > 0:04:00You got 50 minutes.
0:04:00 > 0:04:02First of all, wash your hands.
0:04:02 > 0:04:05Ladies and gentlemen, let's cook.
0:04:09 > 0:04:11Remember, if you try this at home,
0:04:11 > 0:04:14make sure you have a responsible adult with you.
0:04:18 > 0:04:2211-year-old Kit lives in Somerset with his two sisters.
0:04:22 > 0:04:26He dreams of one day being head chef of his own restaurant.
0:04:26 > 0:04:30Well, I first started cooking at about six or seven,
0:04:30 > 0:04:34but I've found a real interest now and I kind of get a buzz out of it.
0:04:38 > 0:04:39Kit, I'm really impressed.
0:04:39 > 0:04:42In here, you've got some radishes and some vinegar.
0:04:42 > 0:04:47Yeah. So, I'm making for you a walnut and blue cheese salad,
0:04:47 > 0:04:50cos blue cheese and walnut work very well together.
0:04:50 > 0:04:53- You obviously love to cook.- Yeah. - What else do you love to do?
0:04:53 > 0:04:57Well, I'm a vocalist in a band called The Men In Suits.
0:04:57 > 0:05:01Before you leave today, could you please sign your apron for me,
0:05:01 > 0:05:03so when you're really famous in a boy band,
0:05:03 > 0:05:06I can actually sell it and make lots of money?
0:05:06 > 0:05:07- HE LAUGHS - Maybe.
0:05:11 > 0:05:14Kit's kind of gone for the same ingredients I went for -
0:05:14 > 0:05:16the blue cheese, he's got the walnuts.
0:05:16 > 0:05:19I like where he's going. Those flavours really work together.
0:05:23 > 0:05:2711-year-old Treasure from Bristol enjoys acting and dancing,
0:05:27 > 0:05:30and loves to be experimental in the kitchen.
0:05:30 > 0:05:32I started loving to cook
0:05:32 > 0:05:37when an incident happened with gravy maker and making tea...
0:05:38 > 0:05:40..cos I was trying to make some tea for my nan,
0:05:40 > 0:05:43but I kind of put gravy maker instead of sugar.
0:05:45 > 0:05:47Who's been teaching you to cook, Treasure?
0:05:47 > 0:05:50My nan is the one who started me off on cooking,
0:05:50 > 0:05:53then my mum took me the rest of the way.
0:05:53 > 0:05:55What is your nan's signature dish?
0:05:55 > 0:05:59Dumplings, potato, gravy and chicken.
0:05:59 > 0:06:01So, are those the sort of things we can expect from...
0:06:01 > 0:06:03when you start cooking your own food, then?
0:06:03 > 0:06:05Not really.
0:06:05 > 0:06:07THEY LAUGH You've totally thrown us now.
0:06:10 > 0:06:12Treasure has beautiful halloumi,
0:06:12 > 0:06:14that great salty cheese
0:06:14 > 0:06:17which holds its shape when it's grilled or fried.
0:06:17 > 0:06:19If it's not cooked, it's a bit soapy.
0:06:19 > 0:06:21Being cooked and grilled it's lovely.
0:06:21 > 0:06:23With big chunky vegetables it could be a fine thing.
0:06:27 > 0:06:29You are halfway.
0:06:29 > 0:06:3125 minutes gone, 25 minutes left. Halfway.
0:06:34 > 0:06:38Nine-year-old Hugo lives in Chesterfield with his twin brother
0:06:38 > 0:06:39and two younger brothers.
0:06:39 > 0:06:43He likes to treat his family to special meals on their birthdays.
0:06:43 > 0:06:47When I'm cooking it makes me feel really happy.
0:06:47 > 0:06:52John's a good chef, so if he likes my food,
0:06:52 > 0:06:53I could be in the big time.
0:06:57 > 0:06:59Do you have a signature dish?
0:06:59 > 0:07:02I think I do. It's called Hugo's chunky chilli.
0:07:02 > 0:07:06Once I accidentally put a seed in and my brother bit into it.
0:07:06 > 0:07:08- Was his mouth on fire?- Yeah.
0:07:08 > 0:07:11Oh, no. So you've learnt your lesson with chillies, then?
0:07:11 > 0:07:12Yeah.
0:07:17 > 0:07:21I think Hugo's pretty close to using almost every single ingredient
0:07:21 > 0:07:22on that bench, but I like it.
0:07:25 > 0:07:28OK, guys, 15 minutes left.
0:07:28 > 0:07:30Nine-year-old Mya is from Middlesex.
0:07:30 > 0:07:33She loves football, netball and swimming,
0:07:33 > 0:07:36but especially enjoys cooking.
0:07:36 > 0:07:40Cooking relaxes me. I like to cook after school.
0:07:40 > 0:07:44It sort of calms me down from the whole day and everything.
0:07:48 > 0:07:52Mya, where does this passion for cooking come from?
0:07:52 > 0:07:54I started cooking when I was about four,
0:07:54 > 0:07:57and my sister taught me how to make cupcakes.
0:07:57 > 0:07:59So that was really the first thing I ever made,
0:07:59 > 0:08:01which is why I love cupcakes.
0:08:06 > 0:08:07I'm really excited about Mya.
0:08:07 > 0:08:10She is like a little steam train in the kitchen.
0:08:10 > 0:08:12She's made a mayonnaise-based dressing.
0:08:12 > 0:08:14She's got crispy iceberg lettuce around the outside,
0:08:14 > 0:08:17bits of turkey and good-looking croutons.
0:08:17 > 0:08:18Let's just hope it tastes great.
0:08:26 > 0:08:28Last 60 seconds, guys.
0:08:32 > 0:08:34That's it, guys. Time is up.
0:08:34 > 0:08:35Please, step away from your benches.
0:08:40 > 0:08:43It's now judgment time.
0:08:44 > 0:08:51Hugo's ultimate salad is turkey, tomato, capers, chickpeas, walnuts
0:08:51 > 0:08:53and boiled eggs
0:08:53 > 0:08:56on a lettuce base with a honey and mustard dressing.
0:09:06 > 0:09:08Hugo, I thought with that many ingredients,
0:09:08 > 0:09:11I was going to be kind of confused when I ate into this,
0:09:11 > 0:09:13but it actually eats quite well.
0:09:13 > 0:09:18What I love most is that great, smoky flavour you've got on that turkey.
0:09:18 > 0:09:20Strip about three or four ingredients back
0:09:20 > 0:09:22and you'd have a really great, clean salad.
0:09:22 > 0:09:24OK.
0:09:24 > 0:09:26I like the mix of the nuts and the pulses.
0:09:26 > 0:09:29I think your dressing is really nicely made.
0:09:29 > 0:09:30My one issue is
0:09:30 > 0:09:34the egg goes a bit sweet with the honey dressing
0:09:34 > 0:09:36but, otherwise, I think you've done an all-right job, Hugo.
0:09:39 > 0:09:41I'm feeling really good about the challenge.
0:09:41 > 0:09:45It's given me confidence for what we're going to do in the afternoon.
0:09:47 > 0:09:52Kit has also used the turkey, glazing it with honey and mustard
0:09:52 > 0:09:56and, like Donal, he's added walnuts and blue cheese.
0:09:56 > 0:09:59He's dressed the salad with pickled radishes and a vinaigrette.
0:10:07 > 0:10:08Everything is made really well.
0:10:08 > 0:10:11I'm really impressed that you pickled your own radishes.
0:10:11 > 0:10:13I'm impressed that you used combinations such as blue cheese
0:10:13 > 0:10:14and walnuts.
0:10:14 > 0:10:19There is, at times, clashes of...of big, bold things on the plate,
0:10:19 > 0:10:20but I like your courage.
0:10:20 > 0:10:24I like the radishes, but I like them kind of separate to everything else.
0:10:24 > 0:10:25I'm not sure you need them here.
0:10:25 > 0:10:28But, overall, a really good dish, and I think it really works.
0:10:28 > 0:10:29Thank you.
0:10:30 > 0:10:34The first challenge was just amazing. I really enjoyed it,
0:10:34 > 0:10:38and I hope in the next challenge, I deliver as well as I did in that.
0:10:39 > 0:10:41Next up is Treasure.
0:10:43 > 0:10:47I have made a mixed vegetable salad
0:10:47 > 0:10:49in the shape of a dog face.
0:10:49 > 0:10:51Dog face?! SHE CHUCKLES
0:10:52 > 0:10:54Oh, I can kind of see it now.
0:10:54 > 0:10:57Oh, yeah. Why the dog face, Treasure?
0:10:57 > 0:11:01I felt really creative with it and I really love dogs.
0:11:01 > 0:11:03HE LAUGHS Fine.
0:11:05 > 0:11:08Her dog-face salad is grilled halloumi cheese
0:11:08 > 0:11:13on a classic cucumber, lettuce, red onion and tomato base
0:11:13 > 0:11:15with a honey and mayonnaise dressing.
0:11:24 > 0:11:26What I love about your salad, Treasure,
0:11:26 > 0:11:29is that the ingredients speak for themselves
0:11:29 > 0:11:31and it all sort of works together.
0:11:31 > 0:11:33There's very little dressing on your salad
0:11:33 > 0:11:36and I think maybe you could do with just a little bit more.
0:11:36 > 0:11:38- Yeah.- I really like the halloumi
0:11:38 > 0:11:40because it adds this kind of salty hit
0:11:40 > 0:11:42that brings the whole thing together.
0:11:42 > 0:11:44I would like it just to be cooked ever so slightly less
0:11:44 > 0:11:48cos sometimes it just becomes a little bit tough.
0:11:48 > 0:11:49Yeah.
0:11:50 > 0:11:52I've shown them what I can do,
0:11:52 > 0:11:55and I have made room for some improvements,
0:11:55 > 0:11:57so I'm definitely proud.
0:11:58 > 0:12:00Last up is Mya.
0:12:00 > 0:12:04She has fried her turkey and served it on lettuce
0:12:04 > 0:12:08with croutons, olives and a cheesy mayonnaise dressing.
0:12:18 > 0:12:21The sauce itself is salty and rich.
0:12:21 > 0:12:22You've got a good grind of pepper
0:12:22 > 0:12:25across that perfectly-cooked turkey as well.
0:12:25 > 0:12:27Mya, not a bad job at all, you.
0:12:27 > 0:12:29Thank you.
0:12:29 > 0:12:32I love the croutons. They're really, really crisp and crunchy.
0:12:32 > 0:12:33You've got great colour on them.
0:12:33 > 0:12:37The one thing I don't think you need is the olives,
0:12:37 > 0:12:39but a really good salad.
0:12:39 > 0:12:40Thanks.
0:12:42 > 0:12:45I'm really pleased and I think I can really learn from that,
0:12:45 > 0:12:48cos the next time I do it I can do it much better.
0:12:51 > 0:12:54Now it gets really interesting.
0:12:55 > 0:12:58We've seen you cook your ultimate salad,
0:12:58 > 0:13:02but now you are going to cook two beautiful dishes for us
0:13:02 > 0:13:06which are really going to show us what you guys are like as cooks.
0:13:07 > 0:13:10Show us how good you really are. Good luck, guys.
0:13:10 > 0:13:11One hour.
0:13:11 > 0:13:12Let's cook.
0:13:16 > 0:13:19They now need to showcase their best dishes
0:13:19 > 0:13:21because, at the end, only one of them
0:13:21 > 0:13:23will get through to the semifinal.
0:13:25 > 0:13:28Our four cooks are down to business, and they know what they're doing.
0:13:28 > 0:13:30A lot of confidence in the kitchen today.
0:13:38 > 0:13:41Treasure, I've got to say, you look very, very organised.
0:13:41 > 0:13:43Well, I guess I am.
0:13:43 > 0:13:46And what are the two dishes you're going to make for us?
0:13:46 > 0:13:49I'm going to make some ackee and saltfish quiche
0:13:49 > 0:13:51and a Treasure smooth.
0:13:51 > 0:13:53What's Treasure smooth?
0:13:53 > 0:13:57It's a mixture of strawberries, one banana
0:13:57 > 0:14:00and a little bit of garlic.
0:14:00 > 0:14:03No, not garlic - ginger.
0:14:03 > 0:14:05You had me scared there for a second, Treasure.
0:14:05 > 0:14:08How much would you love a semifinal place?
0:14:08 > 0:14:10I'm definitely going to get in the semifinals
0:14:10 > 0:14:14cos I know I can do it cos I'm in the zone.
0:14:14 > 0:14:17- She's in the zone!- Brilliant. - I like that confidence.
0:14:21 > 0:14:24Treasure is cooking for us something that I've never seen before, ever,
0:14:24 > 0:14:27and that is an ackee and saltfish quiche.
0:14:27 > 0:14:29Ackee and saltfish I've had before.
0:14:29 > 0:14:31Salted fish - very, very strong - with ackee, a fruit
0:14:31 > 0:14:33traditionally from the Caribbean.
0:14:33 > 0:14:36But then, Treasure's going to serve that in a quiche,
0:14:36 > 0:14:37which is lined with filo pastry.
0:14:37 > 0:14:40This is going to be a really interesting dish.
0:14:48 > 0:14:50Mya, tell us about the dishes you're going to cook for us.
0:14:50 > 0:14:53OK, I'm making sage and orange duck
0:14:53 > 0:14:57with tenderstem broccoli and baby carrots.
0:14:57 > 0:15:01And I'm also making a cinnamon and treacle tart.
0:15:01 > 0:15:03Ooh, nice.
0:15:03 > 0:15:04You got a huge amount of work to do here.
0:15:04 > 0:15:06Yeah, I'm doing the pastry now.
0:15:06 > 0:15:08You're making the pastry as well?
0:15:08 > 0:15:09You're making the pastry, doing the duck,
0:15:09 > 0:15:12cooking the vegetables, making the tart filling,
0:15:12 > 0:15:13- and you've got an hour to do it in? - Yeah.
0:15:13 > 0:15:15So why are you standing around talking to us?
0:15:15 > 0:15:16You'd better get a move on.
0:15:21 > 0:15:22Mya is really going for it,
0:15:22 > 0:15:26but I think she's way up against it with a cinnamon treacle tart.
0:15:26 > 0:15:27I just hope, for her sake,
0:15:27 > 0:15:29she hasn't bitten off more than she can chew.
0:15:32 > 0:15:35Don't want to scare you, but 25 minutes gone,
0:15:35 > 0:15:37which means 35 minutes left.
0:15:44 > 0:15:46Kit, what are you going to make for us?
0:15:46 > 0:15:51I'm making a calamari rellenos de pan de ajo,
0:15:51 > 0:15:55which basically translates as squid with garlic bruschetta.
0:15:55 > 0:15:59And then, for my dessert, I'm going to do a moreish lassi.
0:15:59 > 0:16:01The lassi is a...is a drink?
0:16:01 > 0:16:02- Yeah.- Made with what?
0:16:02 > 0:16:05It's got Greek yoghurt, evaporated milk,
0:16:05 > 0:16:08clementines, which I've just juiced.
0:16:08 > 0:16:09- And then passion fruit?- Yeah.
0:16:09 > 0:16:11What's the hardest part about these two dishes?
0:16:11 > 0:16:14It's probably frying the squid cos they are popping
0:16:14 > 0:16:18all over the place, spitting on you, and that's what I've got to do next.
0:16:21 > 0:16:25He has some really interesting dishes lined up for us.
0:16:25 > 0:16:27He has to get the squid right.
0:16:27 > 0:16:31There is nothing worse in this world than squid that is overcooked.
0:16:31 > 0:16:34And then he's doing a lassi for us,
0:16:34 > 0:16:37citrus-rich, and really, really delicious.
0:16:37 > 0:16:40I think it's a really brave thing to do.
0:16:47 > 0:16:49Hugo, you've got some big, bright flavours here.
0:16:49 > 0:16:50What are you going to make for us?
0:16:50 > 0:16:54Hot butter soda bread with a smoky mackerel pate.
0:16:54 > 0:16:56Soda bread!
0:16:56 > 0:16:57All the way from Ireland?
0:16:57 > 0:16:59- Yeah.- And the other dish is?
0:16:59 > 0:17:03Sicilian meatballs with Parmesan polenta.
0:17:03 > 0:17:05These are really interesting dishes.
0:17:05 > 0:17:06Polenta's not seen very often.
0:17:06 > 0:17:10Basically, you'd expect meatballs with pasta,
0:17:10 > 0:17:14but polenta is really nice and it goes really well,
0:17:14 > 0:17:16so why not use that instead of boring old pasta?
0:17:16 > 0:17:19- Good job.- Boring old pasta.
0:17:19 > 0:17:20Boring old pasta.
0:17:25 > 0:17:27Hugo, quite incredible, really.
0:17:27 > 0:17:29He now thinks that pasta is boring,
0:17:29 > 0:17:32so he's going to serve his meatballs with polenta.
0:17:32 > 0:17:35Polenta's interesting - cornmeal porridge.
0:17:35 > 0:17:37If that cornmeal isn't seasoned very well,
0:17:37 > 0:17:40it can just taste like wallpaper paste,
0:17:40 > 0:17:43so I'm hoping that Hugo puts lots of seasoning in it.
0:17:46 > 0:17:48Last two minutes, guys.
0:17:48 > 0:17:50You need to start plating up, please.
0:18:07 > 0:18:08That's it. Time's up.
0:18:10 > 0:18:11Well done.
0:18:16 > 0:18:17For her main course,
0:18:17 > 0:18:20Treasure has made ackee and saltfish quiche
0:18:20 > 0:18:22with a lettuce and cucumber salad.
0:18:29 > 0:18:31I know that it got stuck, didn't it?
0:18:31 > 0:18:33- Yeah.- And it was looking really lovely
0:18:33 > 0:18:36and then it's been sort of dug out, which is a bit of a shame.
0:18:36 > 0:18:39But a really interesting creation of yours.
0:18:39 > 0:18:43Just grease your pie dish next time, and the filo pastry won't get stuck.
0:18:43 > 0:18:44Yeah.
0:18:44 > 0:18:47But, put that aside, you've got some really nice, interesting things
0:18:47 > 0:18:48going on on this plate,
0:18:48 > 0:18:52and a really good ackee and saltfish quiche.
0:18:52 > 0:18:53Thank you.
0:18:54 > 0:18:59Treasure's dessert is a banana, strawberry and ginger smoothie.
0:19:04 > 0:19:07Treasure, a really nice smoothie.
0:19:07 > 0:19:10Because strawberries are quite sweet and bananas are quite sweet
0:19:10 > 0:19:12you just need to hit it with some sort of tang.
0:19:12 > 0:19:14And some orange juice in there would be lovely.
0:19:14 > 0:19:17I think the banana and strawberry is a great combination.
0:19:17 > 0:19:19With the warmth of ginger on the back of your throat,
0:19:19 > 0:19:21- it's a great, great thing.- Thanks.
0:19:23 > 0:19:28I am feeling quite good because I gave it my best shot.
0:19:30 > 0:19:34Hugo's starter is smoked mackerel pate with soda bread -
0:19:34 > 0:19:39a traditional Irish bread made with baking soda instead of yeast.
0:19:44 > 0:19:48You got everything right in that mackerel pate.
0:19:48 > 0:19:51It's smooth but it's still got the lovely smoky flavour
0:19:51 > 0:19:52of that mackerel.
0:19:52 > 0:19:56I think your bread could probably be cooked just a little bit longer.
0:19:56 > 0:19:58It just needs another five or ten minutes in the oven.
0:19:58 > 0:20:01But I'm really impressed. Very good.
0:20:01 > 0:20:02Thank you.
0:20:02 > 0:20:03You've got really nice soda bread.
0:20:03 > 0:20:06I agree with John - leave it in the oven just a little bit longer.
0:20:06 > 0:20:10But the mackerel pate itself is absolutely spot on.
0:20:10 > 0:20:12A really, really nice starter.
0:20:12 > 0:20:13Thank you.
0:20:13 > 0:20:17His main is Sicilian meatballs and aubergine
0:20:17 > 0:20:21in a tomato and sweet chilli sauce, with Parmesan polenta.
0:20:28 > 0:20:31Hugo, those meatballs are absolutely gorgeous.
0:20:31 > 0:20:35I love the spice, I love the fennel and, best of all,
0:20:35 > 0:20:36I love that tomato sauce.
0:20:36 > 0:20:38There's a real richness to it.
0:20:38 > 0:20:40The one thing that I'm a little bit upset about
0:20:40 > 0:20:44is the polenta is just quite overcooked, it's quite stodgy.
0:20:44 > 0:20:46Instead of using water, use milk, when you cook the polenta,
0:20:46 > 0:20:48and it'll be a lot creamier.
0:20:48 > 0:20:52Saying that, I love the meatballs, that wonderful smokiness
0:20:52 > 0:20:54coming from the aubergine.
0:20:54 > 0:20:55It's a good dish.
0:20:55 > 0:20:56Thank you.
0:20:57 > 0:21:01I think I needed to bake the bread a bit longer,
0:21:01 > 0:21:03but, overall, I think I did really good.
0:21:05 > 0:21:10Kit's main is squid stuffed with chorizo, pork mince,
0:21:10 > 0:21:11breadcrumbs and parsley,
0:21:11 > 0:21:15with a tomato sauce, garlic ciabatta
0:21:15 > 0:21:17and a pea shoot and gherkin salad.
0:21:25 > 0:21:27What you've got is this wonderful squid
0:21:27 > 0:21:29which is cooked really, really well.
0:21:29 > 0:21:32And that sausage mixture with the squid is really rich.
0:21:32 > 0:21:36- Maybe your tomato sauce doesn't need to be reduced quite so much...- OK.
0:21:36 > 0:21:39..but I think the pea shoots on the side with the gherkins
0:21:39 > 0:21:40is a lovely, lovely thing.
0:21:40 > 0:21:41Mm-hm. Thank you.
0:21:41 > 0:21:43The great thing about this dish is
0:21:43 > 0:21:46that you have got those squid charred-up.
0:21:46 > 0:21:49And the smokiness from the charring of the squid actually adds
0:21:49 > 0:21:51a really nice complement to the smokiness of the paprika
0:21:51 > 0:21:53- in the chorizo.- Thank you.
0:21:55 > 0:21:59Kit's dessert is a passion fruit and clementine lassi
0:21:59 > 0:22:00flavoured with cardamom.
0:22:08 > 0:22:12Your lassi is really quite ferocious. It's strong.
0:22:12 > 0:22:16Strong with cardamom, strong with cinnamon, sweet from the clementine,
0:22:16 > 0:22:19and then the sourness of the yoghurt running through it as well.
0:22:19 > 0:22:21I just don't know how I feel about drinking that
0:22:21 > 0:22:24after I've ate a big load of squid sausages with tomato.
0:22:24 > 0:22:26Yeah.
0:22:26 > 0:22:29John's right. I don't think the two together work very well,
0:22:29 > 0:22:31but serve that up to me on my holidays,
0:22:31 > 0:22:32I would totally drink that.
0:22:34 > 0:22:37I'm feeling absolutely brilliant.
0:22:37 > 0:22:40Their comments were just amazing. Could not have asked for more.
0:22:41 > 0:22:43Finally, it's Mya.
0:22:43 > 0:22:47Her main is duck breast that has been marinated in orange,
0:22:47 > 0:22:49soy sauce, sage and ginger,
0:22:49 > 0:22:52with tenderstem broccoli, carrots,
0:22:52 > 0:22:56new potatoes and a sauce made from the marinade.
0:23:02 > 0:23:04Mya, your duck is perfectly cooked.
0:23:04 > 0:23:08I like the sharp but sweet marinade on the outside of it.
0:23:08 > 0:23:09It's a very accomplished dish.
0:23:10 > 0:23:13The duck itself is cooked absolutely beautifully.
0:23:13 > 0:23:15You've got a nice colour on the outside, crispy skin.
0:23:15 > 0:23:18I really like the sauce. Overall, a very good dish.
0:23:18 > 0:23:19Thank you.
0:23:20 > 0:23:25Mya's dessert is a cinnamon treacle tart with cream.
0:23:32 > 0:23:34I'm impressed with the fact that tart case
0:23:34 > 0:23:38is cooked really, really well both on the top and on the bottom,
0:23:38 > 0:23:42but what is great is the richness of that syrup and all the cinnamon.
0:23:42 > 0:23:45It's very comforting, it's very sticky, it's very sweet.
0:23:45 > 0:23:47I'm really impressed.
0:23:47 > 0:23:48Thank you.
0:23:48 > 0:23:51It is lip-smacking, it is tooth-sticking,
0:23:51 > 0:23:54and the cream in there cools it all down a little bit.
0:23:54 > 0:23:57A really good dessert and you should be so proud of that.
0:23:57 > 0:24:00- Thank you. - Oh, and the pastry's good, too.
0:24:02 > 0:24:06My duck was very well cooked, so I'm quite happy about that.
0:24:06 > 0:24:10But my second dish, I don't know how I could improve that.
0:24:10 > 0:24:12They...they really loved that.
0:24:15 > 0:24:19The cooking is over and now the waiting begins.
0:24:19 > 0:24:22I thought that the comments that they gave all of us
0:24:22 > 0:24:24were just amazing.
0:24:24 > 0:24:26I think we're all in the running.
0:24:26 > 0:24:29Who will become the next semifinalist
0:24:29 > 0:24:33of Junior MasterChef 2014?
0:24:33 > 0:24:36I think we've got some really strong cooks.
0:24:36 > 0:24:38Kit's done a really good job today.
0:24:38 > 0:24:40I loved the pea shoots with the gherkin salad.
0:24:40 > 0:24:42I think the squid was cooked beautifully.
0:24:42 > 0:24:46Very complex, very sophisticated and well done.
0:24:46 > 0:24:50On the other side, he whacked us around the head with that lassi.
0:24:50 > 0:24:53He's got so many different, vibrant ingredients in there
0:24:53 > 0:24:55and none of them take away from each other
0:24:55 > 0:24:58and, actually, as a lassi, I would definitely try making that.
0:24:59 > 0:25:01If I went home today, I'd be pretty devastated,
0:25:01 > 0:25:03but happy at the same time
0:25:03 > 0:25:06cos I've lived a once-in-a-lifetime experience.
0:25:07 > 0:25:10Mya is an absolute dynamo in the kitchen.
0:25:10 > 0:25:12She presents simple dishes done right,
0:25:12 > 0:25:14and that duck was done to perfection.
0:25:16 > 0:25:18Now, the dessert - absolutely gorgeous.
0:25:18 > 0:25:21I think Mya's cooking today was very, very good.
0:25:21 > 0:25:22I think she worked very, very hard.
0:25:22 > 0:25:23And she surprises me
0:25:23 > 0:25:25how much she can get done in a short period of time.
0:25:26 > 0:25:29I would love to get to the semifinal.
0:25:29 > 0:25:33It's very, very nerve-racking sitting here waiting.
0:25:33 > 0:25:35Treasure's definitely been creative.
0:25:35 > 0:25:36I think that Treasure
0:25:36 > 0:25:38has a bit of work to do on her presentation, though.
0:25:38 > 0:25:41Treasure's Smooth - a great name for a really nice drink.
0:25:41 > 0:25:45However, I would've loved more of a tang in there.
0:25:45 > 0:25:47I'm desperate to stay in the competition.
0:25:47 > 0:25:49I've worked so hard for this.
0:25:50 > 0:25:53Two dishes from Hugo demonstrating lots of skill.
0:25:53 > 0:25:56I like the fact he's made bread and meatballs and polenta,
0:25:56 > 0:25:59and I like the fact that he's seasoned his food very well.
0:25:59 > 0:26:03I wasn't expecting those meatballs to taste as good as they did.
0:26:03 > 0:26:05However, he needs to work on his polenta.
0:26:06 > 0:26:11I want to stay about...this much in the competition.
0:26:13 > 0:26:14Two great dishes from all of them,
0:26:14 > 0:26:18but there is one stand-out, clear semi-finalist for me.
0:26:28 > 0:26:31Thank you very much for a great day
0:26:31 > 0:26:35and some very interesting combinations.
0:26:35 > 0:26:36You should all be really proud.
0:26:40 > 0:26:42The dishes you've cooked today
0:26:42 > 0:26:44have left us with a really tough decision.
0:26:48 > 0:26:49But we have made one.
0:26:49 > 0:26:51And I can tell you
0:26:51 > 0:26:53that our semifinalist is...
0:26:58 > 0:27:00..Mya.
0:27:04 > 0:27:06Well done.
0:27:06 > 0:27:07Well done, Mya.
0:27:10 > 0:27:12I'm really proud of myself for getting this far.
0:27:12 > 0:27:15I'm definitely going to apply next time.
0:27:16 > 0:27:18It was amazing. I loved it
0:27:18 > 0:27:21and I will definitely remember this.
0:27:22 > 0:27:24Loads of fun. It's just been brilliant.
0:27:24 > 0:27:26It's sad that I'm going out on the first round,
0:27:26 > 0:27:27but the best person won.
0:27:30 > 0:27:33Junior MasterChef semifinalist.
0:27:33 > 0:27:36Oh, my gosh, I can't believe I've done it.
0:27:36 > 0:27:39I really didn't think I'd get this far, I really didn't.
0:27:40 > 0:27:43I'm very proud of what I've done today,
0:27:43 > 0:27:46and I hope I can do well in the semifinals.
0:27:48 > 0:27:51Mya will be back for the semifinals.
0:27:52 > 0:27:56Next, four more talented cooks begin their quest
0:27:56 > 0:27:59to become Junior MasterChef Champion 2014.
0:27:59 > 0:28:02I've been cooking pancakes for most of my life.
0:28:03 > 0:28:05Hey! That's pretty good going.