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
0:00:23 > 0:00:27to win the title of Junior MasterChef champion, 2014.
0:00:37 > 0:00:40The competition is hotting up.
0:00:40 > 0:00:43We've found ourselves some great cooks so far.
0:00:43 > 0:00:46Who is going to take that semifinal place today?
0:00:48 > 0:00:51We've got two wonderful challenges to give them that opportunity,
0:00:51 > 0:00:53and I can't wait to see what they do.
0:00:54 > 0:00:57First they will have to create the ultimate pizza,
0:00:57 > 0:01:00and then they'll cook their own incredible menus.
0:01:01 > 0:01:07Competing in today's heat are Owen, Judah, Phoebe and Anisa.
0:01:08 > 0:01:11I'm more than excited, I just can't wait.
0:01:11 > 0:01:15I know I can be the champion of Junior MasterChef.
0:01:16 > 0:01:19I would like to get to the finals,
0:01:19 > 0:01:23but even if I get halfway there, that will be amazing.
0:01:25 > 0:01:27I love a challenge, and I like
0:01:27 > 0:01:29eating what I'm cooking,
0:01:29 > 0:01:32and making something that other people like, as well as me.
0:01:34 > 0:01:36I love cooking so much.
0:01:36 > 0:01:37I've been, like, thinking
0:01:37 > 0:01:41all week, "Oh, my gosh, what's the first challenge going to be?"
0:01:44 > 0:01:45Two tests today. First up,
0:01:45 > 0:01:47they're going to cook for us their ultimate pizza.
0:01:47 > 0:01:49But before that, we're going to cook up a pizza.
0:01:49 > 0:01:51Are you ready for the challenge?
0:01:51 > 0:01:53- Got to wash your hands.- Let's do it!
0:01:55 > 0:01:57- OK.- Pizza.
0:01:57 > 0:02:00To create the ultimate pizza,
0:02:00 > 0:02:03the contestants will be given a ball of dough,
0:02:03 > 0:02:07a tray for the sauce and cheese, a tray for toppings,
0:02:07 > 0:02:10and one for any extras they'd like to add.
0:02:10 > 0:02:12I'm going to make a really, really simple pizza.
0:02:12 > 0:02:14So I'm going to just put mozzarella,
0:02:14 > 0:02:17and then I'm going to make a kind of pesto without Parmesan.
0:02:17 > 0:02:18That sounds absolutely lovely.
0:02:18 > 0:02:21- Can you spin a pizza?- I can try.
0:02:23 > 0:02:25- That wasn't very good. - That's doing all right, isn't it?
0:02:28 > 0:02:30What are you doing?
0:02:30 > 0:02:34I'm going to do a grown-up pizza, with anchovies and olives
0:02:34 > 0:02:37- and chillies and mushrooms.- Lovely.
0:02:37 > 0:02:41So my theory on pizza dough is to put the dough in, par cook it.
0:02:41 > 0:02:43And I'm just going to add a little bit of water,
0:02:43 > 0:02:46and the steam that's going to go in there is going to create
0:02:46 > 0:02:47a really nice rise in the pizza dough.
0:02:47 > 0:02:51- OK.- I'll show you, I'll show you. - Yeah, no, you do that!
0:02:51 > 0:02:54I know you're not convinced, but I'm going to show you it really works.
0:02:56 > 0:02:58Now it's a waiting game.
0:02:58 > 0:03:01Ooh, look at your dough! Look what's happened to it!
0:03:01 > 0:03:03- I know!- That's really cool!
0:03:03 > 0:03:07Well, I've got to say, Donal, I'm impressed. I've learned something.
0:03:07 > 0:03:08Finally you're impressed!
0:03:12 > 0:03:14- Oh, baby.- How's it looking?
0:03:14 > 0:03:17Oh, yeah, like me. Mighty fine!
0:03:17 > 0:03:19And I'm not even going to put it on a plate,
0:03:19 > 0:03:22- I'm just going to serve it like that. - Nice.
0:03:22 > 0:03:24Chillies, anchovies, olives,
0:03:24 > 0:03:26really big and robust.
0:03:30 > 0:03:32There you go, really simple pizza.
0:03:32 > 0:03:34Nice dough, really good mozzarella,
0:03:34 > 0:03:36little bit of a kind of home-made pesto,
0:03:36 > 0:03:39- and some salad leaves on the top. - Oh, I think it looks great.
0:03:40 > 0:03:43I cannot wait to see what these four cooks come in here
0:03:43 > 0:03:45and do with this pizza challenge.
0:04:00 > 0:04:02Hi, guys, welcome to Junior MasterChef.
0:04:03 > 0:04:05We can't wait to see what you guys cook.
0:04:07 > 0:04:12This, your first test, is to make for us your ultimate pizza.
0:04:16 > 0:04:2050 minutes. Ladies and gentlemen...
0:04:20 > 0:04:23wash your hands...
0:04:23 > 0:04:24let's cook!
0:04:30 > 0:04:32Remember, if you try this at home,
0:04:32 > 0:04:35make sure you have a responsible adult with you.
0:04:38 > 0:04:4011-year-old Owen from Leicester
0:04:40 > 0:04:43had his first cooking lesson at junior school.
0:04:43 > 0:04:47Now he makes so many meals for his family, he never has to wash up.
0:04:49 > 0:04:54I like cooking with spices because I always like my food to have,
0:04:54 > 0:04:57like, a kick to it, and I've had a lot of people try my food
0:04:57 > 0:04:59and they've all said they loved it.
0:05:02 > 0:05:06Owen, what do you think is the secret to a great pizza?
0:05:06 > 0:05:08I love spice on my pizza,
0:05:08 > 0:05:11so I'm using a lot of chilli and chilli flakes.
0:05:11 > 0:05:13When you're in the kitchen and you're cooking,
0:05:13 > 0:05:15who's in the kitchen with you?
0:05:15 > 0:05:17My dad sometimes, but sometimes my mum.
0:05:17 > 0:05:20- Who's the better cook?- My dad.
0:05:20 > 0:05:22What's your mum going to think of that?
0:05:22 > 0:05:23She's going to ground me for a month!
0:05:23 > 0:05:27- Ground you for a month! Owen, good luck with it. Enjoy.- Thank you.
0:05:31 > 0:05:33Owen's taking a risk, he's putting chilli and chilli flakes
0:05:33 > 0:05:35inside his tomato sauce.
0:05:35 > 0:05:38It could be fiery hot. I hope he hasn't over-spiced it.
0:05:41 > 0:05:4411-year-old Anisa is from Huddersfield,
0:05:44 > 0:05:48where she loves singing and dancing with her younger brother and sister.
0:05:48 > 0:05:51I cook whenever I get a chance.
0:05:51 > 0:05:54It's creative, interesting, I feel confident and happy,
0:05:54 > 0:05:57and I feel like I can just do anything, really.
0:05:59 > 0:06:01How are you doing, Anisa?
0:06:01 > 0:06:03- Are you a fan of the pizza? - I love pizzas.
0:06:03 > 0:06:06I haven't made it, but I love eating it.
0:06:06 > 0:06:08Why did you come into the Junior MasterChef kitchen?
0:06:08 > 0:06:12Because I like art, and art has inspired me to make food
0:06:12 > 0:06:15because I can create what I want.
0:06:15 > 0:06:17So presentation means a lot to you?
0:06:17 > 0:06:19- Yeah.- Anisa, good luck.
0:06:19 > 0:06:21- Well done.- Thank you.
0:06:22 > 0:06:24Anisa's dough is quite thick.
0:06:24 > 0:06:26I hope she puts it in the oven for long enough
0:06:26 > 0:06:29and it's cooked all the way through.
0:06:29 > 0:06:3225 minutes gone, 25 minutes left.
0:06:36 > 0:06:40Judah is ten years old and was born in Bermuda.
0:06:40 > 0:06:43Is the oil...? Yes, it's hot enough.
0:06:43 > 0:06:45He's so passionate about becoming a chef,
0:06:45 > 0:06:50once a week he goes to watch a real chef at work in a local restaurant.
0:06:50 > 0:06:53I enjoy cooking savoury dishes.
0:06:53 > 0:06:58Definitely meat and things that involve getting your hands dirty.
0:06:58 > 0:07:01Why have you come to Junior MasterChef to take part?
0:07:01 > 0:07:06To extend my dream to become a chef and own a restaurant.
0:07:06 > 0:07:08What would you call the restaurant?
0:07:08 > 0:07:10Um...Chez Judah.
0:07:10 > 0:07:11Chez Judah?
0:07:11 > 0:07:14Book me in, book me in, Judah, it sounds good.
0:07:14 > 0:07:17You've done something really interesting with your pizza dough?
0:07:17 > 0:07:20I cut up some blue cheese and I stuffed the crust.
0:07:20 > 0:07:23It sounds like you may have made a pizza before.
0:07:23 > 0:07:25- Yes.- Good luck, mate.
0:07:27 > 0:07:31Blue cheese is quite a strong flavour, so he needs to make sure
0:07:31 > 0:07:34that it doesn't overpower the other simple ingredients in this pizza.
0:07:39 > 0:07:4212-year-old Phoebe from Kent has been a keen cook
0:07:42 > 0:07:45since the age of five, and helps her mum make Christmas turkey,
0:07:45 > 0:07:49with all the trimmings, every year.
0:07:49 > 0:07:53Probably the most difficult thing I've ever tried making was pasta
0:07:53 > 0:07:56without a pasta machine to roll it,
0:07:56 > 0:07:58but it tastes really nice home-made.
0:07:59 > 0:08:02How are you feeling about this challenge?
0:08:02 > 0:08:05I'm feeling quite confident cos my grandma's Italian,
0:08:05 > 0:08:07so I make pizza with her quite a lot.
0:08:07 > 0:08:10What is the ultimate pizza topping for you, then?
0:08:10 > 0:08:11My grandma says, "Keep it simple."
0:08:11 > 0:08:14She says it's a crime to put more than,
0:08:14 > 0:08:16like, one or two toppings on a pizza.
0:08:16 > 0:08:20That's great. What else do you do, Phoebe, besides cook?
0:08:20 > 0:08:23I quite like art, and I quite like trampolining.
0:08:23 > 0:08:27So if you got a place in the Junior MasterChef semifinal,
0:08:27 > 0:08:28you would be jumping for joy, then?
0:08:28 > 0:08:30Yeah, it would be really fun!
0:08:32 > 0:08:34Phoebe is keeping her pizza simple,
0:08:34 > 0:08:37so she's doing anchovies and olives with mozzarella and tomato.
0:08:37 > 0:08:40Brilliant, classic.
0:08:40 > 0:08:41She's been taught by an Italian nonna -
0:08:41 > 0:08:45we are in for some serious pizza. I am very excited.
0:08:49 > 0:08:51You've got three minutes, guys.
0:08:51 > 0:08:53Three minutes for a perfect pizza, please.
0:08:58 > 0:09:00TIMER BEEPS
0:09:07 > 0:09:09Yes!
0:09:12 > 0:09:15Last 30 seconds, guys, please plate up those pizzas.
0:09:22 > 0:09:23That's it, stop cooking.
0:09:26 > 0:09:28It's now judgment time.
0:09:32 > 0:09:3611-year-old Anisa has topped her pizza with a spicy, herby
0:09:36 > 0:09:41tomato sauce, mozzarella cheese, pineapple, mushrooms and olives.
0:09:41 > 0:09:44- Very artistic.- Yeah, I love art.
0:09:51 > 0:09:54Anisa, I love the power of this pizza.
0:09:54 > 0:09:57In there, you've got a load of chilli,
0:09:57 > 0:09:59and it's lovely and warm and spicy.
0:09:59 > 0:10:01I like the ferociousness.
0:10:01 > 0:10:04I normally hate pineapple in my pizza,
0:10:04 > 0:10:06but it's a sweet element in there
0:10:06 > 0:10:09with lots of saltiness, so it kind of gets balanced out.
0:10:09 > 0:10:11A really, really interesting pizza. Well done.
0:10:11 > 0:10:13Thank you.
0:10:13 > 0:10:16I've actually never made a pizza before,
0:10:16 > 0:10:19and for my first go, I think it was really good.
0:10:21 > 0:10:25Ten-year-old Judah's pizza has a blue cheese stuffed crust,
0:10:25 > 0:10:28topped with a tomato sauce, mozzarella,
0:10:28 > 0:10:30olives and spring onions.
0:10:41 > 0:10:43Judah, love your creativity with the crust.
0:10:43 > 0:10:45That is really nicely cooked.
0:10:45 > 0:10:48One thing, though, the blue cheese I'm not mad about.
0:10:48 > 0:10:50It's too strong for me.
0:10:50 > 0:10:53- You don't like the blue cheese? - I'm not mad about it.
0:10:53 > 0:10:55- Man up, will you?- What?!
0:10:55 > 0:10:59It's amazing! It's salty, it's clever, it's interesting.
0:10:59 > 0:11:02I've got to say, I think that's a real success.
0:11:02 > 0:11:04- Good job.- Thank you.
0:11:04 > 0:11:06With my stuffed crust,
0:11:06 > 0:11:10I've tried it before and it felt like all the cheese melted out
0:11:10 > 0:11:15into the centre, but at the right time it had to work, which was good.
0:11:17 > 0:11:2212-year-old Phoebe's pizza is topped with a tomato and herb sauce,
0:11:22 > 0:11:25mozzarella, olives, anchovies and garlic,
0:11:25 > 0:11:29with a garlic, olive oil and pine nut garnish.
0:11:29 > 0:11:32All I can smell is the smell of Italy.
0:11:43 > 0:11:46That is what I call a great pizza.
0:11:46 > 0:11:48You've got a crust on the outside,
0:11:48 > 0:11:50but it's still got a lovely chew to it,
0:11:50 > 0:11:52the richness of your tomato sauce, the cheese is still stringy,
0:11:52 > 0:11:56and if it wasn't for him, I'd be eating the whole lot.
0:11:56 > 0:11:59Phoebe, this is everything I want a pizza to be,
0:11:59 > 0:12:01and you've even gone to the effort of putting
0:12:01 > 0:12:03- these little pine nuts around the sides.- Yeah.
0:12:03 > 0:12:05I think your nonna would be very proud.
0:12:07 > 0:12:11I'm really, really happy and excited,
0:12:11 > 0:12:14cos I think I did quite well. So I'm very pleased with myself.
0:12:16 > 0:12:1811-year-old Owen's cheeseless pizza
0:12:18 > 0:12:22is topped with a chilli tomato sauce, mushrooms,
0:12:22 > 0:12:24pepper and spring onions,
0:12:24 > 0:12:28with a fried egg, asparagus, and poached tomato on the side.
0:12:35 > 0:12:37It's kind of like a breakfast pizza.
0:12:37 > 0:12:39You've got the egg, fried egg, on the side,
0:12:39 > 0:12:42and I actually love that, because you can dunk your bits
0:12:42 > 0:12:45of the pizza into the fried egg, and it is really good.
0:12:45 > 0:12:48The one thing, for me, I need that stringy mozzarella on top.
0:12:50 > 0:12:52Your tomato sauce is a bit of a creeper -
0:12:52 > 0:12:55at first it doesn't taste like it's got very much chilli in it,
0:12:55 > 0:12:57and then suddenly you get that wonderful whack
0:12:57 > 0:12:59of chilli and chilli flakes.
0:12:59 > 0:13:03- I think it needs some cheese.- OK. - But I like your invention.
0:13:03 > 0:13:05Thank you.
0:13:06 > 0:13:08I think it went really well.
0:13:08 > 0:13:11I think my pizza would have needed a bit of cheese on top,
0:13:11 > 0:13:15from what the judges have said, but I know for next time.
0:13:22 > 0:13:24You've had a great first round,
0:13:24 > 0:13:27but now things are going to get really interesting.
0:13:28 > 0:13:30We are going to ask you to cook
0:13:30 > 0:13:33two of your favourite dishes to impress us.
0:13:36 > 0:13:37You have one hour.
0:13:37 > 0:13:42Your own food, two courses, one semifinal place up for grabs.
0:13:42 > 0:13:44Ladies and gentlemen, let's cook.
0:13:54 > 0:13:55Add eggs...
0:13:58 > 0:14:00OK.
0:14:01 > 0:14:05Judah, you've got an amazing set of ingredients.
0:14:05 > 0:14:07Tell us what you're going to cook for us.
0:14:07 > 0:14:10Chicken roulade with a pea puree and figs.
0:14:10 > 0:14:15And for my starter, parsnip soup with apple and cinnamon,
0:14:15 > 0:14:17with some mushroom crumb.
0:14:17 > 0:14:20Judah, there's very sophisticated flavours here,
0:14:20 > 0:14:23- is this the sort of food you love to eat?- Yeah.
0:14:23 > 0:14:26There's meat in there, there's, like, a lot of technique,
0:14:26 > 0:14:29and...it's yummy.
0:14:29 > 0:14:30It's a good start, isn't it?
0:14:30 > 0:14:33- Good a reason as any, if it's yummy.- OK.
0:14:36 > 0:14:38Figs and chicken I like the idea of,
0:14:38 > 0:14:40but it's the figs and the peas
0:14:40 > 0:14:42with the chicken that I'm trying to understand.
0:14:42 > 0:14:44Really interested about this soup,
0:14:44 > 0:14:46but he has to make sure that it's nice and smooth.
0:14:46 > 0:14:48I don't want a chunky parsnip soup.
0:14:52 > 0:14:55Phoebe, what are you going to cook for us?
0:14:55 > 0:14:59Sea bass with fondant potatoes, with peas and samphire,
0:14:59 > 0:15:02and then chocolate fondants with a white chocolate orange sauce.
0:15:02 > 0:15:06Oooh! Now you're talking. That's my sort of dessert.
0:15:06 > 0:15:08What do you think is the most difficult part of this menu?
0:15:08 > 0:15:12The fondants, and getting the sea bass skin nice and crunchy.
0:15:12 > 0:15:16You're promising us crispy-skinned sea bass and...
0:15:16 > 0:15:17I'm not promising.
0:15:17 > 0:15:19Ah! OK.
0:15:19 > 0:15:21- OK, you're hoping.- Yes.
0:15:21 > 0:15:22Go on, promise, promise!
0:15:24 > 0:15:26I think Phoebe's playing with fire.
0:15:26 > 0:15:30It's a dangerous two courses. They have to be absolutely right,
0:15:30 > 0:15:33- the sea bass has got to be cooked really well.- Lovely.
0:15:33 > 0:15:36And that chocolate fondant, oozy in the centre
0:15:36 > 0:15:38and crunchy on the outside.
0:15:38 > 0:15:39She's got her work cut out for her.
0:15:39 > 0:15:41She's got a lot to do in one hour. Let's see how she goes.
0:15:43 > 0:15:46Cooks, you are halfway. 30 minutes gone, 30 minutes left.
0:15:46 > 0:15:47Oops!
0:15:54 > 0:15:58Anisa, loads of veg on your bench.
0:15:58 > 0:15:59What are you going to cook for us?
0:15:59 > 0:16:04It's spices and herbs and veg, kind of curry, but not exactly.
0:16:04 > 0:16:07- Shall we call it Anisa's not-quite-a-curry?- Yeah.- OK, fine.
0:16:07 > 0:16:11Then white chocolate cake with raspberries and strawberries.
0:16:11 > 0:16:14How do you go about inventing a dish?
0:16:14 > 0:16:16My mum just puts ingredients on the table
0:16:16 > 0:16:18and she tells me to cook something with it.
0:16:23 > 0:16:25Her first dish, Anisa's not-quite-curry,
0:16:25 > 0:16:28she's serving that with rice and peas and a little chopped salad,
0:16:28 > 0:16:30which I think could be a very interesting thing.
0:16:30 > 0:16:32I hope that chicken isn't too dry.
0:16:32 > 0:16:34Cake...
0:16:34 > 0:16:37A white chocolate cake paired beautifully with raspberries.
0:16:37 > 0:16:40There's a real summer, sort of, sweet taste.
0:16:43 > 0:16:45OK.
0:16:49 > 0:16:52Owen, you've got a simple array of ingredients on your bench.
0:16:52 > 0:16:54Tell us what you're going to cook for us.
0:16:54 > 0:16:59Fried halloumi with balsamic vinaigrette on a bed of rocket,
0:16:59 > 0:17:04and poached salmon, asparagus, with a lemon dill sauce.
0:17:04 > 0:17:05Great ideas.
0:17:05 > 0:17:08There's a lot of different styles of cooking, like grilling,
0:17:08 > 0:17:10frying, poaching,
0:17:10 > 0:17:12- and... - TIMER BEEPS
0:17:12 > 0:17:14- Oh!- That's my salmon.
0:17:14 > 0:17:16OK, we'll leave you to it, Owen.
0:17:16 > 0:17:17- Thank you.- Good luck.
0:17:22 > 0:17:24Asparagus and salmon, what a wonderful thing,
0:17:24 > 0:17:26with a dill lemon mayonnaise.
0:17:26 > 0:17:30What I do like is a courage of a cook who uses just a few ingredients.
0:17:30 > 0:17:33He had a bit of an issue with his halloumi cheese to start off -
0:17:33 > 0:17:36it burnt in the oven because he didn't keep an eye on it.
0:17:36 > 0:17:37He's got to get this right.
0:17:43 > 0:17:47Guys, you've got five minutes left. Five minutes left.
0:17:47 > 0:17:49(Come on...)
0:18:05 > 0:18:07That's it, your time is up.
0:18:11 > 0:18:13Phew!
0:18:15 > 0:18:20Owen's starter is grilled halloumi slices on a bed of rocket,
0:18:20 > 0:18:22with a balsamic vinaigrette.
0:18:30 > 0:18:34Great little starter. Lovely, salty elements from that halloumi cheese.
0:18:34 > 0:18:37For me, though, I'd like thinner pieces of halloumi,
0:18:37 > 0:18:39and just less cooking time
0:18:39 > 0:18:42- so that you get a nice tender bit in the middle.- OK.
0:18:42 > 0:18:46Brave dish, I think, this. I think your dressing is great.
0:18:46 > 0:18:48Peppery rocket, halloumi, you can't go wrong. Very good indeed.
0:18:48 > 0:18:50Thank you.
0:18:50 > 0:18:54His main course is poached salmon on asparagus
0:18:54 > 0:18:56with a lemon and dill dressing.
0:19:05 > 0:19:09That fish is poached absolutely beautifully. Really impressive.
0:19:09 > 0:19:11And it's a really nice and simple dish.
0:19:11 > 0:19:14- OK.- You know how to make a dressing, don't you?
0:19:14 > 0:19:16That lemon dressing is lovely and sharp,
0:19:16 > 0:19:20- and works very, very well with that asparagus.- OK.
0:19:21 > 0:19:25I tasted some of the salmon, and it was perfect.
0:19:25 > 0:19:29And then I think what the judges said really boosted my confidence.
0:19:31 > 0:19:36Anisa's main course is a spicy chicken and chickpea not-quite-curry
0:19:36 > 0:19:40served with rice and peas, mixed salad and a honey dressing.
0:19:50 > 0:19:53Anisa, you have very interesting twists and turns
0:19:53 > 0:19:56throughout this whole dish, because a stew of chicken
0:19:56 > 0:19:59and chickpeas and dates suddenly becomes
0:19:59 > 0:20:01this almost north African heady mixture,
0:20:01 > 0:20:05with honey and sweet spices.
0:20:05 > 0:20:08The thing that I'm finding a little bit difficult to cope with
0:20:08 > 0:20:09is rice, peas and honey.
0:20:09 > 0:20:14Nice, tender pieces of chicken, and really great depth of flavours,
0:20:14 > 0:20:16and then you hit it with that fresh salad on the end.
0:20:16 > 0:20:20- Really, really tasty. And I love the presentation.- Thank you.
0:20:20 > 0:20:22Her dessert is a vanilla sponge cake,
0:20:22 > 0:20:25with layers of strawberries and raspberries,
0:20:25 > 0:20:28drizzled with a white chocolate sauce.
0:20:36 > 0:20:40That is seriously good. Really lovely and airy.
0:20:40 > 0:20:43The combination of raspberry and white chocolate
0:20:43 > 0:20:45- is absolutely brilliant.- Yeah.
0:20:45 > 0:20:49Very good cake, and the addition of the liquid white chocolate
0:20:49 > 0:20:52around the outside is great. I would like some whipped cream.
0:20:52 > 0:20:54OK.
0:20:54 > 0:20:58Anisa, you may have noticed that Donal has eaten half the cake.
0:20:58 > 0:21:01Which probably means that he likes it!
0:21:03 > 0:21:07The first dish, I think I should have used less honey,
0:21:07 > 0:21:10but overall I'm really, really glad.
0:21:10 > 0:21:16Phoebe's main course is fillet of sea bass with fondant potatoes,
0:21:16 > 0:21:21peas and samphire, drizzled with a chilli oil and parsley dressing.
0:21:29 > 0:21:31When you see a dish like this, Phoebe,
0:21:31 > 0:21:35you have high expectation, because it looks great.
0:21:37 > 0:21:38And you delivered.
0:21:38 > 0:21:41Your fondants are cooked beautifully,
0:21:41 > 0:21:44the chilli heat in that dressing with the herbs is wonderful,
0:21:44 > 0:21:46and going very well with the fish.
0:21:46 > 0:21:49Phoebe, I'd pay money in a restaurant for that dish.
0:21:49 > 0:21:52- I really would.- Thank you.
0:21:52 > 0:21:56What I love is that salty samphire, the sweet peas,
0:21:56 > 0:21:57the spice from the chilli,
0:21:57 > 0:22:00and then that creaminess from the fondant potatoes.
0:22:00 > 0:22:01It's hard to fault this one.
0:22:04 > 0:22:07For dessert, she's made chocolate fondant
0:22:07 > 0:22:10with a white chocolate and orange sauce.
0:22:22 > 0:22:24I think the flavours are right.
0:22:24 > 0:22:27The orange, sharpness to bring the whole thing alive,
0:22:27 > 0:22:28- but it's not right, is it?- Yeah.
0:22:28 > 0:22:31Because a chocolate fondant should be a pudding capsule
0:22:31 > 0:22:32with a liquid centre.
0:22:32 > 0:22:35Instead of a chocolate fondant you've made a chocolate cake.
0:22:35 > 0:22:37- Yeah.- But I like the taste,
0:22:37 > 0:22:39and I like the way you've thought about this dessert.
0:22:39 > 0:22:41Thank you.
0:22:42 > 0:22:45I'm just a bit disappointed that my chocolate fondant
0:22:45 > 0:22:47wasn't very runny in the middle,
0:22:47 > 0:22:51but I tried my hardest, and that's all can you do, really.
0:22:53 > 0:22:58For his starter, Judah has cooked an apple, cinnamon and parsnip soup,
0:22:58 > 0:23:01topped with a crunchy mushroom and rosemary crumb.
0:23:14 > 0:23:18Judah, I think you know that this is a little bit thick to be a soup,
0:23:18 > 0:23:21but I really like the flavours you've got here.
0:23:21 > 0:23:23But the next time, you need to just smooth that out
0:23:23 > 0:23:25with a little bit of milk or some stock.
0:23:27 > 0:23:29I think it's a very good idea.
0:23:29 > 0:23:32You have parsnips, which are very, very powerful,
0:23:32 > 0:23:35with sweet apples, and the addition of the pine nuts, inspired.
0:23:35 > 0:23:38It just needs to be a little bit more soup-like.
0:23:41 > 0:23:45His main course is chicken roulade wrapped in prosciutto ham,
0:23:45 > 0:23:48with pea puree and caramelised figs.
0:23:58 > 0:24:01You know what? There's something I've never tried before.
0:24:01 > 0:24:03Surprisingly, it works a treat.
0:24:03 > 0:24:06Your chicken is maybe just a little bit overcooked,
0:24:06 > 0:24:09but the pea puree with the figs, the chicken and the ham
0:24:09 > 0:24:11is a great, great combination.
0:24:11 > 0:24:13You're a fascinating cook, Judah.
0:24:13 > 0:24:14- Thank you.- Fascinating.
0:24:15 > 0:24:20The caramelised figs have gone really, really dark and deep,
0:24:20 > 0:24:23and really interesting flavour that it adds to the rest of the dish.
0:24:23 > 0:24:25It's a surprising dish, Judah,
0:24:25 > 0:24:27and that's what I like about you as a cook.
0:24:27 > 0:24:29Thank you.
0:24:29 > 0:24:33Even though there was downfalls in my dish, I was still really pleased.
0:24:34 > 0:24:37I definitely think that they have a tough decision.
0:24:42 > 0:24:46Some very, very interesting combinations today,
0:24:46 > 0:24:49but more importantly, I think, adventurous.
0:24:49 > 0:24:50Really adventurous.
0:24:51 > 0:24:54Anisa's love of art shines through in her food.
0:24:54 > 0:24:57Her own two dishes, very artistic indeed.
0:24:57 > 0:25:00I really liked the honey with that chicken stew.
0:25:00 > 0:25:04Reminded me of north African spice, with cumin in the background, but
0:25:04 > 0:25:07the rice and the peas and the honey, I couldn't quite cope with it.
0:25:07 > 0:25:10That dessert, oh, my word!
0:25:10 > 0:25:14She knows how to make a really good cake.
0:25:14 > 0:25:15I hope I can cook again,
0:25:15 > 0:25:18but if not, I'm just glad I got this opportunity.
0:25:20 > 0:25:24Owen takes a few ingredients and delivers them very well.
0:25:24 > 0:25:28As for the poached salmon with asparagus, really well done.
0:25:28 > 0:25:31It is really hard sitting here and not knowing that I'm through,
0:25:31 > 0:25:35because I'd really like to know, and I'm really eager
0:25:35 > 0:25:37because I think I've done well.
0:25:37 > 0:25:39Phoebe's worked really hard in the kitchen today,
0:25:39 > 0:25:43and I have to say that main course, of sea bass, fondant potatoes
0:25:43 > 0:25:46with peas and samphire, was something pretty special.
0:25:46 > 0:25:48Unfortunately, that chocolate fondant
0:25:48 > 0:25:50turned into a bit of a chocolate cake.
0:25:50 > 0:25:53However, she really thinks about her food, and it shows.
0:25:53 > 0:25:57I've learnt quite a lot, and I've had quite a lot of fun today.
0:25:57 > 0:26:01I'd like to get through to the semifinals about 100%.
0:26:02 > 0:26:06Judah's first dish was a soup with a mushroom crumb.
0:26:06 > 0:26:07It could have been thinner,
0:26:07 > 0:26:09it should have been a soup rather than a porridge,
0:26:09 > 0:26:11but interesting combination.
0:26:11 > 0:26:16But who could have guessed that salty chicken, creamy peas
0:26:16 > 0:26:18and caramelised figs would have worked on one plate?
0:26:18 > 0:26:22Judah is a risk-taker, but delivers.
0:26:22 > 0:26:26If I win or lose, that won't stop me from going towards my dream.
0:26:27 > 0:26:31Four very different cooks, one semifinal place.
0:26:31 > 0:26:33I've got a fairly good idea who I want.
0:26:33 > 0:26:35For me, there's one standout.
0:26:35 > 0:26:38I don't know if yours is the same as mine.
0:26:46 > 0:26:50Thank you, all four of you, for a great day.
0:26:53 > 0:26:56As you know, there is only one semifinal place.
0:27:00 > 0:27:02Our semifinalist is...
0:27:07 > 0:27:08..Phoebe.
0:27:12 > 0:27:14Congratulations.
0:27:21 > 0:27:25The thing I enjoyed the most today is cooking and meeting new friends.
0:27:27 > 0:27:30One thing I will remember is just the fun I had, really.
0:27:32 > 0:27:37I've learnt a lot, and it is amazing, and it is really exciting.
0:27:37 > 0:27:38Yay!
0:27:39 > 0:27:43I feel really proud that I've got this far,
0:27:43 > 0:27:45and I can't wait for the semifinals.
0:27:50 > 0:27:53Next, four more talented cooks begin their quest
0:27:53 > 0:27:57to become Junior MasterChef champion, 2014.
0:27:57 > 0:28:01The chilli grabs you by the ears and shoves you into the plate.
0:28:01 > 0:28:02- Phew!- You going to be OK?
0:28:02 > 0:28:04- That's really hot.- It is hot!