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 > 0:00:1624 hopefuls have made it through to the heats.
0:00:16 > 0:00:21Now, judges John Torode and Donal Skehan have to decide
0:00:21 > 0:00:23who will be good enough to win the title
0:00:23 > 0:00:27of Junior MasterChef Champion 2014.
0:00:38 > 0:00:40Exciting day in the kitchen today.
0:00:40 > 0:00:44We have four cooks aiming to get that last place in the semifinal.
0:00:46 > 0:00:48Two tough challenges.
0:00:48 > 0:00:51I want food that tastes good. I want food that looks good.
0:00:51 > 0:00:54I want somebody who can become our champion.
0:00:55 > 0:01:00First, they'll have to create the ultimate soup and soda bread,
0:01:00 > 0:01:02before cooking their own incredible dishes.
0:01:04 > 0:01:09Competing in today's heat are Ethan, Barney, Aatqa and Yaa.
0:01:12 > 0:01:15I think I can make it to the finals if I put my mind to it.
0:01:17 > 0:01:20I'm going to give it my all and do my best.
0:01:21 > 0:01:23I obviously really like cooking
0:01:23 > 0:01:25and I want to show other people how well I can cook.
0:01:27 > 0:01:30It's quite an exciting experience.
0:01:30 > 0:01:33I just can't wait. I just want to go.
0:01:35 > 0:01:38Our four cooks are coming into the kitchen and they're going to make
0:01:38 > 0:01:41the ultimate soda bread and the ultimate soup but before they do,
0:01:41 > 0:01:44- we're going to give it a go. - Do you know how to make soda bread?
0:01:44 > 0:01:47- I've a vague idea.- Good. Let's do it. Wash your hands.
0:01:47 > 0:01:50- You wash your hands.- Wash your hands. - I'll wash my hands.
0:01:50 > 0:01:53To create the ultimate soup and soda bread,
0:01:53 > 0:01:57the contestants will be given four trays of ingredients to choose from,
0:01:57 > 0:02:02one for the soda bread, one with vegetables to make the soup base,
0:02:02 > 0:02:06another tray with fish, pasta and lentils
0:02:06 > 0:02:08and finally one for the garnish.
0:02:08 > 0:02:12The important thing in this challenge is that they get the soda bread
0:02:12 > 0:02:15straight into the oven cos it does take a little bit of time.
0:02:15 > 0:02:19Soda bread originates from Ireland and is made by mixing buttermilk,
0:02:19 > 0:02:25wholemeal flour, plain flour and bicarbonate of soda into a dough.
0:02:25 > 0:02:29The thing is with soda bread, you don't have to knead it so much.
0:02:29 > 0:02:32Now, to finish off I'm putting a cross straight across the top
0:02:32 > 0:02:35and that's traditionally to let the fairies out.
0:02:35 > 0:02:37- Is it really? That's brilliant. - Yep.
0:02:41 > 0:02:43Right, soup time. What are you thinking?
0:02:43 > 0:02:45I'm going to make a smoked haddock and potato chowder.
0:02:45 > 0:02:49- I'm going to use leeks and shallots to flavour my broth.- Right.
0:02:49 > 0:02:53- I'm going to poach my haddock in milk.- It sounds great.
0:02:53 > 0:02:57- What about you?- I'm making that Italian classic, minestrone soup.
0:02:57 > 0:03:01Chunky with vegetables, rich and sweet with tomatoes
0:03:01 > 0:03:03and then I'm going to thicken it with this baby pasta.
0:03:06 > 0:03:09For me, this is proper comfort food right now.
0:03:12 > 0:03:13Soda bread time, I think.
0:03:16 > 0:03:19The best way to know that it's done is to take it out,
0:03:19 > 0:03:23tap it on the underside and if it sounds hollow it's ready to rock.
0:03:23 > 0:03:25HOLLOW TAPPING
0:03:25 > 0:03:27Sounds good.
0:03:27 > 0:03:30- Oh, look at that. - Very good.
0:03:30 > 0:03:33- It instantly reminds me of being a kid.- Oh.
0:03:35 > 0:03:36Wow.
0:03:38 > 0:03:42Smoked haddock and leek soup, soda bread and butter. Aussie-style.
0:03:42 > 0:03:45- That looks really good. - What do you got?
0:03:45 > 0:03:48I've got minestrone soup which I've sweetened with carrots
0:03:48 > 0:03:52and tomatoes and in through that minestrone we've got some baby pasta,
0:03:52 > 0:03:55- served it up with a good Irish soda bread.- I love it.
0:03:55 > 0:03:58- It shows what you're able to do with the ingredients.- Yep.
0:03:58 > 0:04:01I think it's time to get our four in and see what they can do.
0:04:01 > 0:04:03- I'm excited. - Let's get 'em in.
0:04:14 > 0:04:17Hi, guys. Welcome to the Junior MasterChef kitchen.
0:04:19 > 0:04:20Your first test is to make
0:04:20 > 0:04:23your ultimate bowl of soup and soda bread.
0:04:25 > 0:04:27Ladies and gentlemen, 50 minutes.
0:04:29 > 0:04:30Let's cook.
0:04:33 > 0:04:35Remember, if you try this at home
0:04:35 > 0:04:39make sure you have a responsible adult with you.
0:04:43 > 0:04:47Ten-year-old Yaa got her passion for cooking from her mum
0:04:47 > 0:04:50and she loves to try new things in the kitchen.
0:04:50 > 0:04:54Now I'm as obsessed as she is to cook cos it's fun
0:04:54 > 0:04:58and I really enjoy doing it. I just got obsessed with it.
0:05:04 > 0:05:08- Why did you enter Junior MasterChef? - Because I love cooking.
0:05:08 > 0:05:12- And what about cooking do you love the most?- Tasting the food.
0:05:12 > 0:05:14What other hobbies do you have?
0:05:14 > 0:05:18I like to do ballet and I like to sprint as well.
0:05:18 > 0:05:20How much faster are you than Usain Bolt?
0:05:20 > 0:05:24About a couple of metres away from him.
0:05:24 > 0:05:28- That's not bad! That's pretty good going. Wow!- Good news.
0:05:28 > 0:05:29Are you like that?
0:05:31 > 0:05:33That's very good, wasn't it? He's good at that.
0:05:38 > 0:05:42The soup she's making - salmon, tomatoes and mushrooms.
0:05:42 > 0:05:46Bit of strange combination but I'm excited to see what she does.
0:05:46 > 0:05:49If she can present her food as happy as she is,
0:05:49 > 0:05:50I think we'll be in for a treat.
0:05:53 > 0:05:56With 15 minutes gone, everybody has their bread in the oven,
0:05:56 > 0:05:58that's a great start.
0:06:01 > 0:06:04Ten-year-old Barney has just returned from France
0:06:04 > 0:06:05where he lived for eight years.
0:06:05 > 0:06:10He is fluent in French and would one day like to be an actor or a chef.
0:06:10 > 0:06:15Every time when I'm cooking it feels like an adventure for me.
0:06:19 > 0:06:22Barney. You've got a big smile on your face, mate.
0:06:22 > 0:06:25Tell us what the difference is between living in France
0:06:25 > 0:06:28and being inspired by food there and living in England.
0:06:28 > 0:06:31In France they cook snails
0:06:31 > 0:06:33and here I don't really see a lot of snails being cooked.
0:06:33 > 0:06:37- He eats snails for his lunch every day.- Ew!
0:06:41 > 0:06:44I think it's wonderful that Barney's been inspired by living in France
0:06:44 > 0:06:48because he's seen lots of things that many people may not have.
0:06:48 > 0:06:51Right now Barney is going to make a ginger and tomato soup
0:06:51 > 0:06:54and he's going to put through it smoked haddock.
0:06:54 > 0:06:56The smokiness, that's the unusual element here
0:06:56 > 0:07:00and I'll be really interested to see how it all works together.
0:07:00 > 0:07:03Guys, you're halfway! 25 minutes gone!
0:07:03 > 0:07:0525 minutes left!
0:07:05 > 0:07:0812-year old Aatqa grew up in Scotland.
0:07:08 > 0:07:11She loves to help her mum in the kitchen
0:07:11 > 0:07:13when friends and family come for dinner.
0:07:13 > 0:07:17I like cooking for my family and my sister because my sister is
0:07:17 > 0:07:22quite fussy and then when I actually feed her I feel quite proud.
0:07:24 > 0:07:27Aatqa, tell us about the food that you've grown up with.
0:07:27 > 0:07:29Well, my parents are Pakistani so I've grown up with that
0:07:29 > 0:07:34Indian subcontinent type of food so I'm quite good with my curries.
0:07:34 > 0:07:37- Besides cooking, cos you obviously love to cook...- Yeah.
0:07:37 > 0:07:38..what else do you like to do?
0:07:38 > 0:07:42I play football and I'm quite academic, too,
0:07:42 > 0:07:44- cos I want to be a doctor when I grow up, so.- Wow.
0:07:44 > 0:07:46- Great ambition. - Yeah.
0:07:46 > 0:07:49- Wonderful. Aatqa, we wish you very good luck.- Thank you.
0:07:52 > 0:07:56Aatqa has promised us a carrot, potato and lentil soup.
0:07:56 > 0:07:58She's making notes, she's checking out ingredients,
0:07:58 > 0:08:02she's trying things. I like that attention to detail
0:08:02 > 0:08:04and I think it's going to shine through in her cooking.
0:08:08 > 0:08:1111-year old Ethan is from Stockton-on-Tees
0:08:11 > 0:08:14where he lives with his mum, sister and dog, Bailey.
0:08:14 > 0:08:18I first started cooking when I was seven, with my sister,
0:08:18 > 0:08:21and I thought, "Oh, I'm quite enjoying this.
0:08:21 > 0:08:22"I want to take this on more."
0:08:26 > 0:08:28So, Ethan, what's the big dream?
0:08:28 > 0:08:32Where do you want to be in 20 years' time?
0:08:32 > 0:08:34I want to be a chef when I'm older,
0:08:34 > 0:08:39so I think this would be a good opportunity to get started.
0:08:39 > 0:08:42Great idea, becoming a chef. It's a good job.
0:08:42 > 0:08:43Good luck, mate.
0:08:47 > 0:08:51Ethan's got a vegetable soup on with butternut squash and courgettes.
0:08:51 > 0:08:53It's whether all the vegetables are cooked enough so that
0:08:53 > 0:08:56when he purees it, it becomes lovely and smooth.
0:09:00 > 0:09:03Final five minutes, guys! You've got five minutes left!
0:09:09 > 0:09:12Finishing touches, please! 60 seconds!
0:09:14 > 0:09:16That's it! Time's up!
0:09:17 > 0:09:20Well done. Tough task.
0:09:24 > 0:09:27It's now judgment time.
0:09:27 > 0:09:29To go with his soda bread,
0:09:29 > 0:09:33Barney has made tomato, ginger and smoked haddock soup,
0:09:33 > 0:09:36garnished with thyme and parsley.
0:09:43 > 0:09:47I feel that tomato soup should have been cooked a little bit more
0:09:47 > 0:09:49before the haddock went in.
0:09:49 > 0:09:52Stew your tomatoes down with onions, then add your liquid to it,
0:09:52 > 0:09:56puree that and then finish it off with the fish.
0:09:56 > 0:09:59But your soda bread is really good. Nice crunchy crust on the outside,
0:09:59 > 0:10:03nice and squidgy in the middle and really, really tasty.
0:10:03 > 0:10:07I really enjoyed it. The bread they found delicious
0:10:07 > 0:10:10and I thought it was going to be a horror movie.
0:10:12 > 0:10:17Ethan has made a hearty vegetable soup with butternut squash,
0:10:17 > 0:10:20carrot, courgette and cumin.
0:10:26 > 0:10:29Ethan, I think you've got a decent bowl of soup there.
0:10:29 > 0:10:31I think the textures are absolutely right.
0:10:31 > 0:10:33It's slippery and it's warm and it's soothing.
0:10:33 > 0:10:37- Your bread is cooked really, really well indeed.- Thank you.
0:10:37 > 0:10:40Ethan, that is a brilliant bowl of soup and I love that you've added
0:10:40 > 0:10:43that cream over the top because as you swirl that through it just gives
0:10:43 > 0:10:46you a kind of silky, smooth taste. I think you should be proud of that.
0:10:48 > 0:10:52When I first tried it I thought, "This isn't very nice."
0:10:52 > 0:10:57So I added a bit of cumin to give it a bit more flavour and it works.
0:10:59 > 0:11:04Yaa's soup is made up of salmon, tomato, mushrooms and carrot,
0:11:04 > 0:11:07all blitzed together and flavoured with turmeric.
0:11:16 > 0:11:18When you do a soup like this I think what you need to do is maybe
0:11:18 > 0:11:21just flake your salmon through at the last minute rather than
0:11:21 > 0:11:24pureeing the salmon cos the salmon's going a little bit grainy.
0:11:24 > 0:11:27- Have you tasted it?- Yeah. But I didn't really like it.
0:11:27 > 0:11:30You didn't really like it? OK.
0:11:30 > 0:11:32First time making soda bread,
0:11:32 > 0:11:35I like that you've gone for two little dumplings.
0:11:35 > 0:11:38It's got crunch on the outside and it's nicely cooked through.
0:11:40 > 0:11:43It was really fun and I really enjoyed it.
0:11:43 > 0:11:48Just, like, cooking in the kitchen was inspiring, really,
0:11:48 > 0:11:49and I was really excited.
0:11:51 > 0:11:56Aatqa has made carrot, potato and lentil soup with a base of onions,
0:11:56 > 0:11:57garnished with coriander.
0:12:06 > 0:12:08You've got all the elements of a good soda bread
0:12:08 > 0:12:11and I think it's a really great bowl of soup.
0:12:11 > 0:12:14I think you've got really interesting layers of flavour
0:12:14 > 0:12:17- and I love your use of spices. - Thank you.
0:12:17 > 0:12:19I like the vibrancy of it. I like the texture of the lentils.
0:12:19 > 0:12:22It could probably be just a little bit thinner.
0:12:22 > 0:12:25It just needs some more stock in it so it's more of a soup.
0:12:27 > 0:12:28I think it went quite well
0:12:28 > 0:12:31and I'm really looking forward to the next challenge
0:12:31 > 0:12:34because I've got a bit of confidence now that they like the food.
0:12:39 > 0:12:43Now things get really interesting because in this round you're going to
0:12:43 > 0:12:47be cooking two dishes that you know and love, for us.
0:12:49 > 0:12:51Remember, this is a competition.
0:12:51 > 0:12:54We can only take one through to the semifinal,
0:12:54 > 0:12:58so you are cooking for that semifinal place.
0:12:58 > 0:13:00You've got one hour.
0:13:00 > 0:13:02Let's cook.
0:13:06 > 0:13:09They now need to showcase their best dishes
0:13:09 > 0:13:14because at the end only one of them will go through to the semifinal.
0:13:15 > 0:13:20There is big, bright flavours on each of the benches of our cooks.
0:13:20 > 0:13:22Really, really exciting stuff.
0:13:30 > 0:13:33- Ethan, is that cola I spy on your bench?- Yeah.
0:13:33 > 0:13:36Are you just thirsty or are you going to cook with that?
0:13:36 > 0:13:37I'm going to cook with it.
0:13:37 > 0:13:40I'm making diet cola chicken with rice and a chocolate goo pudding.
0:13:40 > 0:13:43Wow. What do you think of the rest of the competition?
0:13:43 > 0:13:46They've got a good chance of winning
0:13:46 > 0:13:49but I think I'm better than all of them.
0:13:49 > 0:13:52That's confidence. I like to hear that.
0:13:55 > 0:13:59Cola chicken is an interesting one because I've heard of cola ham
0:13:59 > 0:14:02and it works because of that combination of salty and sweet.
0:14:02 > 0:14:05Chicken, as a meat, isn't that salty,
0:14:05 > 0:14:08so he's going to need to make sure that he seasons the rest of his dish.
0:14:08 > 0:14:12He gets these two dishes right, we're in for a really good treat.
0:14:20 > 0:14:24Yaa, you have an almost rainbow spectrum of colours upon your bench.
0:14:24 > 0:14:27- Yeah.- Tell us what you're going to cook for us.
0:14:27 > 0:14:29Well, it's called the holiday menu.
0:14:29 > 0:14:32So I'm cooking jerk chicken skewers with rice.
0:14:32 > 0:14:36- And for your dessert?- It's a blueberry and banana smoothie.
0:14:36 > 0:14:39I always loved making smoothies when I was younger
0:14:39 > 0:14:44and I like jerk chicken because every time we have a barbecue
0:14:44 > 0:14:46my uncle makes it and I always get excited.
0:14:51 > 0:14:54Yaa is all about sunshine food and she brings that to the fore
0:14:54 > 0:14:57with her use of spices and colours and vibrancy.
0:14:57 > 0:15:01I cannot wait to see what this jerk chicken is like.
0:15:01 > 0:15:05Yaa is doing a blueberry and banana smoothie. Very, very good.
0:15:05 > 0:15:07It's just about the quantities.
0:15:07 > 0:15:10I don't want it too banana-y and not too blueberry.
0:15:10 > 0:15:12- It's OK? - Yeah.- Yeah?
0:15:18 > 0:15:20Barney, tell us what you're going to cook.
0:15:20 > 0:15:22I'm going to cook my mother's recipe,
0:15:22 > 0:15:25cheesy figs wrapped in bacon with a gorgonzola sauce.
0:15:25 > 0:15:28For a main course, it will be calves' liver,
0:15:28 > 0:15:30wholegrain mustard gravy,
0:15:30 > 0:15:32spring onion mash
0:15:32 > 0:15:34and wilted spinach and pine nuts.
0:15:34 > 0:15:37The most difficult part is the calves' liver,
0:15:37 > 0:15:39to try and get it cooked right.
0:15:39 > 0:15:42You've got a lot of work to do. Take care.
0:15:46 > 0:15:49Barney's menu, I think, is very, very sophisticated.
0:15:49 > 0:15:52But I think he's got a big job on his hands.
0:15:54 > 0:15:57I've had bad calves' liver and when it goes bad you get tough,
0:15:57 > 0:16:00rubbery, leathery and grainy meat.
0:16:00 > 0:16:02It is not a thing I want to try again.
0:16:11 > 0:16:13Aatqa, can you tell me what your two dishes are?
0:16:13 > 0:16:17I'm making kofta curry served with boiled rice and vegetable pakoras
0:16:17 > 0:16:21served with mint sauce. These are both Pakistani-based dishes,
0:16:21 > 0:16:25- so, yeah, I'm going with my comfort zone kind of.- OK.
0:16:25 > 0:16:28So what is the most difficult part of these two dishes?
0:16:28 > 0:16:30- Getting it done on time. - Right.- Yeah.
0:16:30 > 0:16:33And how do you think you're doing timing-wise so far?
0:16:33 > 0:16:36So far I'm doing a lot better than I did in practice.
0:16:36 > 0:16:38- Will you be on time? - Yes, I will.
0:16:38 > 0:16:40- Yes, I will be on time. - Good on you.- Good luck.
0:16:46 > 0:16:49I love pakoras. They've got to be crispy on the outside,
0:16:49 > 0:16:52the onions and all the vegetables inside have to be cooked just so.
0:16:52 > 0:16:54Then we've got a kofta curry,
0:16:54 > 0:16:57little chicken meatballs in a curry sauce served with rice.
0:16:57 > 0:16:59I haven't had many kofta curries in my life
0:16:59 > 0:17:01so I'm really excited to see what hers is like.
0:17:09 > 0:17:11Last two minutes, guys! Last two minutes!
0:17:18 > 0:17:19Last 30 seconds!
0:17:24 > 0:17:27That is it! Step away from your benches! Stop cooking!
0:17:29 > 0:17:31Nice job, guys. Well done!
0:17:35 > 0:17:39Ethan's main is chicken cooked in cola with peppers,
0:17:39 > 0:17:44mushrooms and onions, served with basmati rice.
0:17:53 > 0:17:55Ethan, this is a really clever dish.
0:17:55 > 0:18:00What you get left with as that cola cooks down is this dark caramel,
0:18:00 > 0:18:02almost slightly bitter tones,
0:18:02 > 0:18:04so you're contrasting that bitter and the sweet and it works
0:18:04 > 0:18:08really well wrapped around the chicken and I really like this.
0:18:08 > 0:18:10Thank you.
0:18:10 > 0:18:13I would use chicken on the bone because the chicken on the bone
0:18:13 > 0:18:16will stay lovely and moist with that cola as it cooks down,
0:18:16 > 0:18:19cos your chicken breast itself is starting to dry out.
0:18:19 > 0:18:23- The rice is cooked really nicely. - Thank you.
0:18:23 > 0:18:28His dessert is a chocolate goo pudding with strawberries.
0:18:37 > 0:18:39Ethan, I've never seen anything like this before.
0:18:39 > 0:18:42I'm not quite sure how I feel about it.
0:18:42 > 0:18:45A goo pudding I sort of think to be more of like a pudding,
0:18:45 > 0:18:48a cake, but this is more a foam.
0:18:48 > 0:18:51Interesting, Ethan. Very interesting.
0:18:51 > 0:18:54It's definitely not something I've had before, but I like it.
0:18:54 > 0:18:56- I kind of... I'm intrigued by it. - Thank you.
0:18:58 > 0:19:02I feel relieved that it's over now and I can relax
0:19:02 > 0:19:05but I'm also, like, feeling really happy.
0:19:06 > 0:19:11Aatqa has served a starter of vegetable pakoras, potatoes,
0:19:11 > 0:19:16onions and spinach, cooked in a spiced chickpea flour batter
0:19:16 > 0:19:18with a minty yogurt sauce,
0:19:18 > 0:19:22garnished with a tomato flower and sliced lemon.
0:19:30 > 0:19:33Lovely, crispy pakoras, crispy on the outside,
0:19:33 > 0:19:34soft vegetables on the inside.
0:19:34 > 0:19:38Your sauce underneath it, sour, sharp and refreshing with mint.
0:19:38 > 0:19:41- Lovely. - Thank you.
0:19:41 > 0:19:45I think the sweetness of the onions throughout is what really sings.
0:19:45 > 0:19:48All in all, this is a really nice little starter dish
0:19:48 > 0:19:51- and I'm very excited to try the main now.- Thank you.
0:19:52 > 0:19:55Aatqa's main course is kofta chicken curry,
0:19:55 > 0:20:00spicy minced chicken meatballs in a sauce of tomatoes, onions,
0:20:00 > 0:20:04coriander and chilli with white basmati rice.
0:20:12 > 0:20:14- Whoa. - Are you OK?
0:20:14 > 0:20:19- Whoa.- Do you need a minute? A glass of water? You OK?
0:20:19 > 0:20:20He'll be OK in a minute.
0:20:20 > 0:20:23They might look like little innocent chicken meatballs
0:20:23 > 0:20:26but they are fiery and ferocious.
0:20:27 > 0:20:31Aatqa, you are the spice queen in the Junior MasterChef kitchen today.
0:20:31 > 0:20:34What's lovely about it is that you get to taste all those other elements
0:20:34 > 0:20:37and then the chilli grabs you by the ears
0:20:37 > 0:20:41- and shoves you into the plate and I love that.- Thank you.
0:20:41 > 0:20:43- Aatqa, thank you very much. - You're welcome.
0:20:43 > 0:20:48- Whoa.- You going to be OK? - That's really hot.- It is hot.
0:20:48 > 0:20:50I'm really, really happy.
0:20:50 > 0:20:53I'm just slightly scared that the spices might have been
0:20:53 > 0:20:54a bit too much for John
0:20:54 > 0:20:57and I think I should have maybe toned them down a bit.
0:20:58 > 0:21:04Yaa's main is jerk chicken and sweet pepper skewers, turmeric rice
0:21:04 > 0:21:06and a barbecue sauce.
0:21:06 > 0:21:08I just want to tell you before you try it,
0:21:08 > 0:21:10it's not as spicy as I thought it would be.
0:21:21 > 0:21:24Yaa, you promised us a holiday menu and you've totally delivered.
0:21:24 > 0:21:26This is sunshine on a plate.
0:21:26 > 0:21:30On those skewers you've got sweetness from the peppers and the onions
0:21:30 > 0:21:34- and the perfect combination with that sweet chicken.- Thank you.
0:21:34 > 0:21:37I don't really get the jerk seasoning.
0:21:37 > 0:21:40It's not that spicy, as you've said already,
0:21:40 > 0:21:43- but saying that, nicely done. - Thank you.
0:21:45 > 0:21:49Yaa's dessert is a blueberry and banana smoothie made with milk
0:21:49 > 0:21:52and ice cream, topped with hundreds and thousands.
0:22:01 > 0:22:04The one thing for me is that I want it to be just a little bit thinner
0:22:04 > 0:22:06because it's hard to drink through that straw.
0:22:06 > 0:22:09However, that aside, I love that there's ice cream in there,
0:22:09 > 0:22:12that gets me a little bit excited, but best of all,
0:22:12 > 0:22:13hundreds and thousands on the top.
0:22:13 > 0:22:18I am on my summer holidays! Happy days! I like it.
0:22:18 > 0:22:20- Thank you. - Yeah, it's a nice drink.
0:22:20 > 0:22:23It's nice and refreshing after your barbecue.
0:22:24 > 0:22:28I think my two dishes went very well and that now I know
0:22:28 > 0:22:33what I need to improve on and I'm just really happy.
0:22:33 > 0:22:39Finally, it's Barney. His starter is figs stuffed with gorgonzola cheese
0:22:39 > 0:22:41and wrapped in maple-cured bacon,
0:22:41 > 0:22:45topped with Parmesan crisps, spiced with hot cayenne pepper,
0:22:45 > 0:22:50with a rocket and walnut salad and a gorgonzola and bacon sauce.
0:22:58 > 0:23:01Barney, this is a really grown-up dish.
0:23:01 > 0:23:05I mean, it's got those big flavours like salty smoky bacon, it's got
0:23:05 > 0:23:09the sweetness of figs, it's got that real hum of blue cheese around it.
0:23:09 > 0:23:13It's a dish that makes my mouth excited.
0:23:13 > 0:23:18That little crisp of yours is demonstrating skill, absolutely,
0:23:18 > 0:23:21but I think you just need to take back on the cayenne a little bit.
0:23:21 > 0:23:24However, I think it's a really good dish.
0:23:24 > 0:23:27I like the fact of you being daring and adventurous.
0:23:27 > 0:23:29I like your presentation as well. Good job.
0:23:31 > 0:23:35Barney's main is calves' liver, spring onion mash,
0:23:35 > 0:23:40wilted spinach with pine nuts and a wholegrain mustard and onion gravy.
0:23:51 > 0:23:54The calves' liver is really tender, velvety and tasty.
0:23:54 > 0:23:58That sauce is genius and I love that you've used wholegrain mustard
0:23:58 > 0:24:00so you get these little pops of flavour.
0:24:00 > 0:24:03But altogether this is really good.
0:24:03 > 0:24:07Your spring onion mash, I think, is wonderful,
0:24:07 > 0:24:10going very well with your well-cooked liver. I really like it.
0:24:11 > 0:24:17I found it very nerve-racking but I was so happy with the comments.
0:24:17 > 0:24:20Over the moon.
0:24:20 > 0:24:23The cooking is over and now the waiting begins.
0:24:23 > 0:24:27- Oh, that was exhausting. - Yeah, but it didn't...
0:24:27 > 0:24:32At least it was edible, that's the plus point.
0:24:32 > 0:24:35Who will take the one remaining place in the semifinal
0:24:35 > 0:24:38of Junior MasterChef 2014?
0:24:40 > 0:24:44Today, I think a very exciting day. Four very distinct styles.
0:24:44 > 0:24:48Ethan gave us two dishes I have never, ever tasted before -
0:24:48 > 0:24:50cola chicken. Really interesting.
0:24:50 > 0:24:54I felt it needed some more vibrancy. It was a bit brown.
0:24:54 > 0:24:57The goo pudding. I don't know quite what to make of it.
0:24:57 > 0:24:59I think I like it.
0:24:59 > 0:25:02I want to stay in the competition enough,
0:25:02 > 0:25:04like to go to the moon and back.
0:25:04 > 0:25:08Yaa gave us a summer holiday menu and she totally delivered.
0:25:08 > 0:25:10Real sunshine food.
0:25:10 > 0:25:13I would have liked a little bit more spice in there,
0:25:13 > 0:25:15but all in all, a really well presented dish from Yaa.
0:25:15 > 0:25:18The smoothie was more like an ice cream milkshake,
0:25:18 > 0:25:21lovely and refreshing after her jerk chicken.
0:25:21 > 0:25:26If I was going home today I would be really, really upset
0:25:26 > 0:25:28but I'll have to understand that,
0:25:28 > 0:25:31you know, you don't always get what you want.
0:25:31 > 0:25:35Barney had a bit of a rough start in the soup round but his cooking style
0:25:35 > 0:25:38really came to the fore when cooking his own dishes.
0:25:38 > 0:25:40Barney's the sort of cook that excites me.
0:25:40 > 0:25:42He's demonstrating skill and knowledge
0:25:42 > 0:25:45and sophistication of flavour, which is great.
0:25:45 > 0:25:49If this is my last day in the competition I would be sad
0:25:49 > 0:25:51but I would feel so proud of myself.
0:25:51 > 0:25:55I really liked Aatqa's cooking and the reason I liked it was cos
0:25:55 > 0:25:58she went with the sort of ingredients that she was familiar with
0:25:58 > 0:26:00and she did them serious justice.
0:26:00 > 0:26:02I think that Aatqa's done a great job.
0:26:02 > 0:26:05Pakoras, mint yogurt, really lovely.
0:26:05 > 0:26:08The chicken koftas with the sauce, what a great idea,
0:26:08 > 0:26:11but for me a little bit too ferocious.
0:26:11 > 0:26:16I want to stay in the competition so much I actually can't explain it.
0:26:16 > 0:26:20I just want to keep cooking in this kitchen, that's all I want to do.
0:26:20 > 0:26:24One semifinal place. That's all we got. Who's it going to be?
0:26:33 > 0:26:34Welcome back, guys.
0:26:36 > 0:26:39You've left us with a really tough decision.
0:26:40 > 0:26:43Really, really exciting cooking today.
0:26:43 > 0:26:46You should be so proud of yourselves.
0:26:48 > 0:26:50We have made our decision.
0:26:52 > 0:26:54Our semifinalist...
0:27:01 > 0:27:03..is Barney.
0:27:06 > 0:27:08Congratulations. Well done.
0:27:14 > 0:27:15I feel really proud of myself.
0:27:15 > 0:27:18It's just been a great experience.
0:27:19 > 0:27:21I've enjoyed a lot of things on Junior MasterChef
0:27:21 > 0:27:25and I've made lots of new friends, so that's really nice.
0:27:25 > 0:27:28This really has been amazing.
0:27:28 > 0:27:32I'm, like, really happy that I got this far.
0:27:33 > 0:27:36I feel so proud.
0:27:37 > 0:27:42Junior MasterChef semifinalist feels incredible.
0:27:42 > 0:27:46Barney will be back for the semifinals.
0:27:46 > 0:27:51Next, the six semifinalists team up to go wild at London Zoo...
0:27:51 > 0:27:54TIGER ROARS It's a nightmare!
0:27:54 > 0:27:58..before cooking for survival with their own culinary creations.
0:27:58 > 0:27:59Whoa!