0:00:02 > 0:00:04After six days of intense competition in the heats,
0:00:04 > 0:00:07it's now the Junior MasterChef semifinals.
0:00:08 > 0:00:10Over the next three programmes,
0:00:10 > 0:00:13they're going to face some of the hardest...
0:00:13 > 0:00:14This is a nightmare!
0:00:14 > 0:00:16..most exciting...
0:00:16 > 0:00:17Go, go, go, go.
0:00:17 > 0:00:18WHISTLE BLOWS
0:00:18 > 0:00:19..unusual...
0:00:19 > 0:00:20HE SLURPS
0:00:20 > 0:00:23..and terrifying cooking challenges.
0:00:23 > 0:00:24TIGER GROWLS
0:00:24 > 0:00:29Then, at the end of the final show, one of them will be crowned
0:00:29 > 0:00:31Junior MasterChef 2014.
0:00:33 > 0:00:36I didn't think I had a very, very high chance
0:00:36 > 0:00:39of getting to the final six, but here I am.
0:00:39 > 0:00:42- Proud that I got through. - There was a lot of competition,
0:00:42 > 0:00:44so to get this far is really good.
0:00:47 > 0:00:50I'm feeling confident, determined and definitely really excited.
0:00:51 > 0:00:55I'm just going to try as hard as I can, and that's all I can really do.
0:00:55 > 0:00:58This competition has been really, really tough.
0:00:58 > 0:01:00I'm determined to get further.
0:01:00 > 0:01:04I think I can win Junior MasterChef, definitely.
0:01:17 > 0:01:20Today, it's the first semifinal challenge,
0:01:20 > 0:01:25but our contestants don't know if they're cooking or on the menu.
0:01:25 > 0:01:26TIGER GROWLS
0:01:26 > 0:01:31They're here at the world's oldest scientific zoo to find out.
0:01:31 > 0:01:35With over 16,000 creatures living here, London Zoo has
0:01:35 > 0:01:39one of the largest collections of animals in the country.
0:01:41 > 0:01:45Welcome to Penguin Beach. How exciting is this?
0:01:45 > 0:01:48In this bucket is what the penguins eat.
0:01:48 > 0:01:50Today, you are going to be cooking fish,
0:01:50 > 0:01:53but you're not going to be cooking it for the penguins -
0:01:53 > 0:01:55you're going to be cooking it for penguin keepers,
0:01:55 > 0:01:58so we really need some good food on plates today.
0:02:05 > 0:02:09They've been split into two teams and been given recipes to follow,
0:02:09 > 0:02:13and only have two hours to make their fish extravaganza.
0:02:13 > 0:02:16Cooking the fish for the penguin keepers is a little bit weird,
0:02:16 > 0:02:19but as long as we do it right, they should enjoy it.
0:02:19 > 0:02:23And what's even harder, they're cooking outdoors.
0:02:24 > 0:02:28All they have is a barbecue and a burner, nothing else -
0:02:28 > 0:02:30but, mate, that's how I learnt to cook - on a barbie!
0:02:30 > 0:02:32You can do amazing things.
0:02:32 > 0:02:34It's not really barbecue weather today,
0:02:34 > 0:02:36because it's all grey and cloudy, but...
0:02:38 > 0:02:39..could be worse.
0:02:40 > 0:02:45Team Donal - Amelie, Mya and Safiyyah,
0:02:45 > 0:02:48only have minutes to work out how to cook the starter,
0:02:48 > 0:02:53which is salmon fishcakes with roasted peppers, tomato salsa
0:02:53 > 0:02:56and aioli, a garlic mayonnaise.
0:02:56 > 0:03:00- I'll try doing the fishcakes.- Yeah, I'll do the salmon fillets.- OK.
0:03:00 > 0:03:01Whatever it says.
0:03:01 > 0:03:04- So shall I do the chopping bits? - Oh, yeah.
0:03:04 > 0:03:07Now, guys, there is pressure on because we only have a small
0:03:07 > 0:03:10amount of time for our penguin keepers to go on lunch, OK?
0:03:10 > 0:03:11So stay focused.
0:03:14 > 0:03:18Team John - Jonah, Barney and Phoebe, are cracking on
0:03:18 > 0:03:22with the main course, which is spicy seafood kebabs served on skewers,
0:03:22 > 0:03:26with coriander flatbread and Asian coleslaw.
0:03:29 > 0:03:33Phoebe, how are you dividing the labour? Who's doing what?
0:03:33 > 0:03:37Jonah's doing the slaw, and then Barney's doing the pittas,
0:03:37 > 0:03:41and I'm just in charge of the fish, and then we're just going to start
0:03:41 > 0:03:46assembling the kebabs as a team when we've all done our individual jobs.
0:03:46 > 0:03:47(Are you going to beat those guys?)
0:03:47 > 0:03:49Yes, we are.
0:03:49 > 0:03:51- They're going down, Phoebe. - Yeah.- Going down. Enjoy it.
0:03:59 > 0:04:02- OK, guys, how are we looking? - Really, really well.
0:04:02 > 0:04:05OK. We've got the fish on, potatoes are on, so we're getting there.
0:04:05 > 0:04:07We're getting there.
0:04:07 > 0:04:12Next it's the aioli dressing, which is made by combining egg yolk,
0:04:12 > 0:04:16garlic and mustard, and slowly mixing in olive oil
0:04:16 > 0:04:18to make garlic mayonnaise.
0:04:18 > 0:04:21You need to do this really slowly, so start trickling it.
0:04:21 > 0:04:25Amelie needs to add the oil slowly or the dressing will split,
0:04:25 > 0:04:26which makes it inedible.
0:04:28 > 0:04:31Still quite liquidy.
0:04:31 > 0:04:33- Have you split the dressing, Donal? - No!
0:04:33 > 0:04:34I have NOT split the dressing.
0:04:34 > 0:04:37Girls, really sorry about him - he's split your dressing.
0:04:37 > 0:04:41- I didn't split the dressing! - You'll have to start all over again.
0:04:41 > 0:04:44What are you doing over here anyway? Get back, go on, get out of here.
0:04:44 > 0:04:47- I'm sorry he split your dressing. - He's always trying to cause trouble.
0:04:47 > 0:04:49I can't believe you split our dressing.
0:04:49 > 0:04:52I'm not taking responsibility. I thought we were a team.
0:04:52 > 0:04:54- We WERE a team. - Until I split your dressing.
0:04:56 > 0:05:00Over on Team John, Phoebe's almost finished the spicy marinade
0:05:00 > 0:05:02for the seafood kebabs.
0:05:02 > 0:05:06Barney is still wrestling the sticky flatbread dough.
0:05:06 > 0:05:09You're a mess. Look at you!
0:05:09 > 0:05:12Jonah is getting to grips with the Asian-style coleslaw.
0:05:12 > 0:05:15- Grating a carrot, hardest thing I've ever done in my life.- Really?
0:05:15 > 0:05:18Wait - try holding it. Here...
0:05:18 > 0:05:19Hold it...up like that
0:05:19 > 0:05:21- and it'll be easier.- Yeah.
0:05:25 > 0:05:27OK, Jonah, how's the salad going, mate?
0:05:27 > 0:05:30Good, yeah. Well, it's more like a coleslaw, but...
0:05:30 > 0:05:33- A cold sore, or a coleslaw? - A coleslaw.
0:05:33 > 0:05:36- You don't want to eat cold sores, do you?- No!
0:05:40 > 0:05:44The penguin enclosure is home to 79 Humboldt penguins
0:05:44 > 0:05:47and one rockhopper penguin called Ricky.
0:05:48 > 0:05:51We're really excited about getting fed by the Junior MasterChef
0:05:51 > 0:05:55contestants. The penguins are excited to see what we're going to get
0:05:55 > 0:05:57as well. I can't wait until the food arrives.
0:06:03 > 0:06:07There's only an hour left before lunch, and Amelie's attention
0:06:07 > 0:06:09turns to the salmon for the fishcakes.
0:06:09 > 0:06:12- Do you think it's cooked through? - Hm...
0:06:12 > 0:06:13Maybe just check it in the middle.
0:06:13 > 0:06:15- We're going to be flaking it up anyway.- Yeah.
0:06:15 > 0:06:19- Yeah? You're happy?- Yeah. - Good to go.
0:06:22 > 0:06:25So dump that straight in.
0:06:25 > 0:06:27- Lovely. - I'm a professional dumper.
0:06:27 > 0:06:30You're a professional dumper? OK!
0:06:30 > 0:06:33I want to check the potatoes. They should be done by now.
0:06:33 > 0:06:35Look, they're not cooked.
0:06:35 > 0:06:40Mya and Safiyyah decide to call in the big guns to mash the potatoes.
0:06:40 > 0:06:44- I'm glad I'm so strong for this potato masher.- Yeah, yeah!
0:06:46 > 0:06:48Argh! Argh!
0:06:48 > 0:06:49GIRLS GIGGLE
0:06:49 > 0:06:52- What are you messing up now? - Nothing. Why are you back over here?
0:06:52 > 0:06:54Go away!
0:06:54 > 0:06:57- Cos my team's under control. Do you know what my team's called?- What?
0:06:57 > 0:07:00- They're called Peanut Butter and Jelly.- What?- Yeah.
0:07:00 > 0:07:02- Peanut Butter and Jelly?- Yeah.
0:07:02 > 0:07:05- Phoebe, Barney and Jonah - Peanut Butter and Jelly.- Ah.
0:07:05 > 0:07:09- Have you guys got a name yet?- Yeah, they're called...Pick Up A Penguins.
0:07:12 > 0:07:15Although John's Peanut Butter and Jelly team have marinated
0:07:15 > 0:07:19the seafood for the kebabs and made the coleslaw, John is worried the
0:07:19 > 0:07:22menu is missing something.
0:07:22 > 0:07:25If I think about a kebab, it would always have a sauce with it.
0:07:25 > 0:07:29- We can make a dressing.- You can? - Yes.- Phoebe, you're on it.
0:07:29 > 0:07:30And that fish...
0:07:30 > 0:07:33While Phoebe and Jonah come up with a dressing,
0:07:33 > 0:07:36Barney is ready to cook his flatbreads.
0:07:37 > 0:07:41Remember, barbecues are extremely hot, so if you're cooking on
0:07:41 > 0:07:46one at home, make sure you have a responsible adult to help out.
0:07:46 > 0:07:49And always wash your hands before handling food.
0:07:49 > 0:07:52- So you want it to be brown, don't you?- Yep.- OK.
0:07:56 > 0:07:59- How many have you got there? Five? - Five.- And we need to do four.
0:07:59 > 0:08:02- I need two left.- Right. So then maybe you can taste one.
0:08:02 > 0:08:04I've tried a bit, cos one bit broke off and I put it there.
0:08:04 > 0:08:07- Was it nice?- It was nice and crunchy on the outside
0:08:07 > 0:08:09and nice and soft on the inside!
0:08:09 > 0:08:10Hooray!
0:08:12 > 0:08:14The clock is ticking.
0:08:16 > 0:08:19OK, guys - we need everything ready to cook in ten minutes.
0:08:19 > 0:08:21We haven't even got our fishcakes moulded!
0:08:21 > 0:08:24Oh, hang on - don't we have to start the aioli again?
0:08:24 > 0:08:26- We do.- Oh, no.
0:08:26 > 0:08:28- "In a large bowl..." - I completely forgot about that.
0:08:28 > 0:08:31John's feeling very confident down there.
0:08:31 > 0:08:33- We need to feel confident too.- Yeah.
0:08:38 > 0:08:41You need to shape them now. We really need to shape them.
0:08:48 > 0:08:50(We can beat them.)
0:08:50 > 0:08:53- I think we need to start assembling the kebabs now.- Yep.- Yeah.
0:08:53 > 0:08:56- Clean up a bit first, though, guys. - Yeah.
0:08:56 > 0:08:58Guys, find a tray or plate to put them on.
0:08:58 > 0:09:01Right now, Phoebe seems to have taken control,
0:09:01 > 0:09:03and she is organising.
0:09:03 > 0:09:06Guys, start assembling over here, OK?
0:09:06 > 0:09:09Bring your skewers over.
0:09:09 > 0:09:10Ding-dong, done!
0:09:10 > 0:09:12They look lovely.
0:09:12 > 0:09:14TIGER GROWLS
0:09:14 > 0:09:17We only get an hour for lunch, so it's really important that
0:09:17 > 0:09:20we get fed in time,
0:09:20 > 0:09:22and then we go and feed our penguins.
0:09:25 > 0:09:27- We need to get those fishcakes on. Are you ready?- Yeah.
0:09:27 > 0:09:29Let's do it. Come on.
0:09:34 > 0:09:36Shall we get... We need to get these fish on.
0:09:42 > 0:09:45With the food almost cooked, suddenly there's a new challenge.
0:09:45 > 0:09:47THUNDERCLAP
0:09:47 > 0:09:50- It's the rain.- Oh, no. Now these are going to get soaked.
0:09:50 > 0:09:54- Move it under the tent! Move it under the tent!- Oh, no! Really?
0:09:54 > 0:09:57Right, so, Phoebe, your plates could be set up in here.
0:09:57 > 0:10:00It's looking really good, so just start getting those last veggies on.
0:10:00 > 0:10:02Rain never stopped an Aussie barbecue.
0:10:02 > 0:10:04Oh, no!
0:10:04 > 0:10:07This is a nightmare.
0:10:09 > 0:10:11At the least the penguins will be happy.
0:10:12 > 0:10:15Come on, now. Quick, quick, quick!
0:10:15 > 0:10:18- You've just got to serve it up. - Come on!- You're doing great.
0:10:18 > 0:10:22That's the ones. Looks really, really good.
0:10:23 > 0:10:25Oh, now the sun's come out!
0:10:25 > 0:10:27Come on - the sun's back out! You're plating up, looking good.
0:10:27 > 0:10:30MUSIC: I'm Thinking Sunshine by Max and Simon
0:10:30 > 0:10:32# I'm thinkin' sunshine
0:10:32 > 0:10:34# I'm thinkin'... #
0:10:34 > 0:10:37Perfect. Well done, guys.
0:10:37 > 0:10:38They're perfectly cooked.
0:10:38 > 0:10:41- Are we done?- Done!- Yeah.- Yey!
0:10:41 > 0:10:42Happy days, guys!
0:10:42 > 0:10:44There's your trolley.
0:10:44 > 0:10:45Ooh.
0:10:45 > 0:10:48Get it on the trolley, cos we've got to serve it up. Let's go.
0:10:48 > 0:10:50After a quick clean-up,
0:10:50 > 0:10:55the hungry penguin keepers settle down for their lunch.
0:11:01 > 0:11:06Safiyyah, Amelie and Mya's starter is a salmon fishcake with
0:11:06 > 0:11:12roasted peppers, tomato salsa and aioli, a garlic mayonnaise.
0:11:12 > 0:11:15- Thank you very much.- Thank you.
0:11:15 > 0:11:18I mean, the penguins, they really do prefer a raw fish,
0:11:18 > 0:11:21but I'm sure if they saw the vibrant, colourful dishes,
0:11:21 > 0:11:23they would love to tuck into it too.
0:11:27 > 0:11:30I'm really pleased with our fishcakes,
0:11:30 > 0:11:35so fingers crossed the penguin keepers will like them.
0:11:35 > 0:11:37The fishcakes are really tasty. They've got a lot of flavour.
0:11:37 > 0:11:40- It's very nice.- And the salsa's really gorgeous as well.
0:11:40 > 0:11:43Never had this before. It's really, really nice.
0:11:43 > 0:11:46- Is that salsa?- Yeah. - It is salsa. It's so, so good.
0:11:46 > 0:11:50They've done an amazing job here, so, you know, barbecue food
0:11:50 > 0:11:53- but it's like a restaurant barbecue food.- Very nice.
0:11:53 > 0:11:56Today's challenge was really fun.
0:11:56 > 0:11:59I've never used a barbecue before and it was really exciting.
0:11:59 > 0:12:01It went really well today,
0:12:01 > 0:12:04and I don't think we could have done better in our group.
0:12:09 > 0:12:10- Hi, guys.- Hi!
0:12:10 > 0:12:12Now it's time for the main course...
0:12:12 > 0:12:15I hope you enjoy it.
0:12:15 > 0:12:19..spicy scallop and prawn kebabs with a mint yoghurt dressing,
0:12:19 > 0:12:23coriander flatbread and Asian coleslaw.
0:12:23 > 0:12:25The presentation looks amazing.
0:12:25 > 0:12:28- It's definitely something I'd order in a restaurant.- Yeah.
0:12:30 > 0:12:32I found it really enjoyable working in a team.
0:12:32 > 0:12:36I think we worked really well, so I was quite happy with it.
0:12:36 > 0:12:38- This is delicious.- It's amazing.
0:12:38 > 0:12:40It's got a lot of taste to it. It's really, really nice.
0:12:40 > 0:12:44- I really like this Asian slaw. It's really different.- It's very nice.
0:12:44 > 0:12:46My scallops are cooked to perfection.
0:12:46 > 0:12:48I have never eaten better scallops.
0:12:48 > 0:12:51The flatbread's really, really nice as well. A lot of flavour to it.
0:12:51 > 0:12:53They've done really, really well.
0:12:53 > 0:12:56And it's all under pressure as well, isn't it? It's really, really good.
0:12:56 > 0:13:01What went very well today was the lovely flatbreads. I thought
0:13:01 > 0:13:04they would just turn out as a mess, but they turned out as a success.
0:13:04 > 0:13:06Oh, that rhymes!
0:13:06 > 0:13:09I think the penguin keepers were definitely impressed with our food,
0:13:09 > 0:13:12yeah. Better than the other group's. Yeah, definitely.
0:13:14 > 0:13:16That one's so cute.
0:13:16 > 0:13:19I wish I was a penguin.
0:13:19 > 0:13:23Our six cooks had a really tough day today, but I am so proud of them.
0:13:23 > 0:13:27They came and they brought it. They had all the skills. They brought
0:13:27 > 0:13:30some really great food to the plate. I was impressed.
0:13:30 > 0:13:32- Who wants to stroke Ricky first? - Me!- OK.
0:13:32 > 0:13:35Oh, that's so cute!
0:13:35 > 0:13:38Four seasons in one day. We've had rain, we've had sunshine,
0:13:38 > 0:13:42we've had wind, we've had clouds. An extraordinary challenge.
0:13:42 > 0:13:45The competition is seriously heating up,
0:13:45 > 0:13:48but in the next test, we're going to see six go to four.
0:14:00 > 0:14:05Now they're back for the all-important knockout test.
0:14:08 > 0:14:10Welcome back, guys.
0:14:10 > 0:14:14Today, we want you to cook up a dish that celebrates you as a cook,
0:14:14 > 0:14:17a dish that shows off your personality,
0:14:17 > 0:14:20a dish which is going to keep you in the competition.
0:14:20 > 0:14:23At the end of this, two of you will be going home.
0:14:23 > 0:14:27Ladies and gentlemen, one hour. Let's cook.
0:14:38 > 0:14:41- Mya, a big day in the MasterChef kitchen today.- Yeah.
0:14:41 > 0:14:44You're looking a little bit nervous.
0:14:44 > 0:14:48I might be able to get into the final four, so, yeah - I'm using my
0:14:48 > 0:14:53nerves and turning them into energy, and turning the energy into...good.
0:14:53 > 0:14:55What are you going to cook for us, Mya?
0:14:55 > 0:14:57- I'm making a blackberry cheesecake.- Mm!
0:14:57 > 0:15:02Every celebration, big or small, we always go to the restaurant
0:15:02 > 0:15:05near our house, and we always get a cheesecake.
0:15:05 > 0:15:08Great. It's lovely to hear a story behind the food, like that.
0:15:10 > 0:15:14One of my favourite things to make is a cheesecake.
0:15:14 > 0:15:17If that cheesecake is not in the fridge quick enough, it's not going
0:15:17 > 0:15:21to be set, and we're going to have ourselves biscuits and cream cheese.
0:15:30 > 0:15:31So you're doing venison,
0:15:31 > 0:15:34but you've also got stinging nettles on your bench.
0:15:34 > 0:15:38Because venison is a wild animal, I was thinking of doing wild things
0:15:38 > 0:15:39with it, like wild mushroom fricassee
0:15:39 > 0:15:41with wild stinging nettles with it.
0:15:41 > 0:15:43How do you cook them?
0:15:43 > 0:15:45Chop them up and then put it with the fricassee,
0:15:45 > 0:15:48so then afterwards, they'll cook and it'll get rid of its sting.
0:15:48 > 0:15:51Tell us about this food and why you love to eat it.
0:15:51 > 0:15:53My grandfather used to love the dish,
0:15:53 > 0:15:57and he died a long time ago, but I did meet him,
0:15:57 > 0:16:01and he, instead of calling it venison, he called it "venzon".
0:16:03 > 0:16:06That beautiful venison, spiced with juniper berries,
0:16:06 > 0:16:09on a bed of nettles, in a little filo pastry cup.
0:16:09 > 0:16:12He's showing off some true skill in the kitchen.
0:16:14 > 0:16:17If you pick or cook stinging nettles,
0:16:17 > 0:16:19make sure you wear thick gloves.
0:16:27 > 0:16:29Amelie, what are you going to cook for us?
0:16:29 > 0:16:31Today I'm cooking scrumptious satay
0:16:31 > 0:16:35with a peanut dip and a sweet and sour salad.
0:16:35 > 0:16:38Is this the sort of dish you think is going to guarantee you
0:16:38 > 0:16:39a place in that final four?
0:16:39 > 0:16:43When we have birthdays or we go on holiday to Malaysia
0:16:43 > 0:16:46we have this dish because it's really yummy.
0:16:46 > 0:16:48I am pretty sure that if it goes right,
0:16:48 > 0:16:50it should guarantee me a place.
0:16:50 > 0:16:53It's 99.9%.
0:16:55 > 0:16:57Amelie has a bench full of ingredients
0:16:57 > 0:17:00I get really excited about, because they're the sort of ingredients
0:17:00 > 0:17:03that just whack you around the face with flavour.
0:17:03 > 0:17:06We've got satays, chicken and beef, marinated with lemon grass
0:17:06 > 0:17:08and turmeric and garlic and lime.
0:17:08 > 0:17:12As long as she makes sure that beef is not dry
0:17:12 > 0:17:14and the chicken has been marinated really well,
0:17:14 > 0:17:16Amelie's in for a winner.
0:17:18 > 0:17:22Guys, you've reached the halfway point - 30 minutes are now gone.
0:17:30 > 0:17:32Safiyyah, what are you going to cook for us?
0:17:32 > 0:17:36I'm making Kung Pao prawns served with vegetable chow mein.
0:17:36 > 0:17:39So basically, the prawns are steamed in a sauce and then,
0:17:39 > 0:17:41when they're cooked, you put it in the vegetable chow mein,
0:17:41 > 0:17:44which is basically noodles, slightly flavoured with vegetables.
0:17:44 > 0:17:47I love Chinese food, so I thought you would like it, too.
0:17:47 > 0:17:50How much would you like to stay in this competition?
0:17:50 > 0:17:52Well, like, infinity out of ten.
0:17:52 > 0:17:55Like, just, that would just be absolutely amazing.
0:17:57 > 0:18:01Kung Pao prawn with some wonderful vegetable chow mein.
0:18:01 > 0:18:03Those prawns have to be cooked all the way through
0:18:03 > 0:18:06and she has to make sure not to overcook the noodles.
0:18:15 > 0:18:19G'day, Jonah. Tell us about what you're going to cook for us?
0:18:19 > 0:18:21Spicy pork, home-made chips,
0:18:21 > 0:18:24and in the fridge I've got home-made coleslaw with home-made mayonnaise.
0:18:24 > 0:18:26Where did you get the inspiration for it?
0:18:26 > 0:18:28Being out with the family, going out for dinner,
0:18:28 > 0:18:30it's kind of the stuff I would order.
0:18:30 > 0:18:32Is this good enough to get you through?
0:18:32 > 0:18:34If I get it right, then, yeah.
0:18:37 > 0:18:40Jonah's food is clever.
0:18:40 > 0:18:45We've got a pork chop with chilli, paprika and cayenne.
0:18:45 > 0:18:47That's spicy hot and smoky,
0:18:47 > 0:18:50as long as that pork chop is just lovely and moist.
0:18:50 > 0:18:54And I want crispy chips. Nothing worse than soggy chips.
0:19:02 > 0:19:04Phoebe, what are you going to cook for us?
0:19:04 > 0:19:06Today I'm making for you a seafood paella.
0:19:06 > 0:19:08I like that.
0:19:08 > 0:19:10I just think it's a really good thing that you can
0:19:10 > 0:19:13put in the middle of the table and people can help themselves to
0:19:13 > 0:19:15and have a fun time over.
0:19:15 > 0:19:18Phoebe, what do you think you've got to do to stay in the competition?
0:19:18 > 0:19:21Just try my hardest and make really nice dishes
0:19:21 > 0:19:23and carry on how I'm doing.
0:19:23 > 0:19:26If you get it right, it should be delicious.
0:19:26 > 0:19:27Thank you.
0:19:29 > 0:19:32Paella is one of those great dishes which looks really easy,
0:19:32 > 0:19:34but, actually, is quite difficult.
0:19:34 > 0:19:37She needs to make sure that the rice is cooked through,
0:19:37 > 0:19:39the fish isn't overcooked.
0:19:39 > 0:19:41She has to have a dish that is presented well.
0:19:43 > 0:19:45Guys, you've got three minutes left,
0:19:45 > 0:19:48you need to start thinking about plating up the food, please.
0:19:55 > 0:19:5890 seconds.
0:20:07 > 0:20:10That's it, guys - stop cooking.
0:20:14 > 0:20:17First up is Safiyyah, who's made a Chinese dish
0:20:17 > 0:20:22of spicy Kung Pao prawns, served with vegetable chow mein.
0:20:27 > 0:20:29I like the little bits running through your chow mein,
0:20:29 > 0:20:32through your noodles, from mange tout to sugar snap peas
0:20:32 > 0:20:34and peppers. That's really lovely.
0:20:34 > 0:20:37Although I've never had Kung Pao prawns before,
0:20:37 > 0:20:39I feel as though they're a little bit overcooked.
0:20:39 > 0:20:41They've gone a bit dry and a bit chewy.
0:20:41 > 0:20:45Cook those prawns just a little bit less.
0:20:45 > 0:20:47For me, I just need those noodles to be cooked not as much,
0:20:47 > 0:20:51because what's happening is, they're clumping together a little bit,
0:20:51 > 0:20:53and you want them to kind of loosely move on the plate.
0:20:53 > 0:20:56But you've got lovely sweetness and lovely heat in there.
0:20:56 > 0:20:58Thank you.
0:20:58 > 0:21:00I actually realised the cooker was still on
0:21:00 > 0:21:03when I thought I had turned it off, so the prawns overcooked.
0:21:03 > 0:21:05Yeah, that was the mistake.
0:21:07 > 0:21:11Amelie has made Malaysian chicken and beef marinated skewers,
0:21:11 > 0:21:16served with a satay sauce made from peanuts, and a sweet and sour salad.
0:21:21 > 0:21:23Not only do you have this wonderfully cooked meat,
0:21:23 > 0:21:26but you also have this wonderful marinade. When you take that
0:21:26 > 0:21:30and you dip it in that sauce, it is this eruption of flavour
0:21:30 > 0:21:33in your mouth. This wonderful, sweet, nutty peanut sauce.
0:21:33 > 0:21:36This is a brilliant dish for the semifinal.
0:21:36 > 0:21:40It tastes good. It looks good. It smells good. I do not have faults
0:21:40 > 0:21:45at all, Amelie. I think it's a really delicious, lovely, lovely thing.
0:21:46 > 0:21:49I'm really pleased with what the judges said.
0:21:49 > 0:21:53I think I might have a fighting chance now to get to the next round.
0:21:54 > 0:21:59Jonah has cooked a spicy pork chop with paprika chips and
0:21:59 > 0:22:02coleslaw made with home-made mayonnaise.
0:22:11 > 0:22:13Jonah, you could have warned us!
0:22:13 > 0:22:15That's like volcano pork.
0:22:15 > 0:22:18That is probably one of the hottest things I've eaten
0:22:18 > 0:22:19in a very, very long time, Jonah.
0:22:19 > 0:22:23What's interesting is that when you eat the sweetness of those
0:22:23 > 0:22:25lovely potatoes and then you combine it with
0:22:25 > 0:22:28the creaminess of the coleslaw, all of a sudden it starts to work.
0:22:28 > 0:22:31For me, though, take down the heat just a tiny bit,
0:22:31 > 0:22:33just a little notch? That would be great!
0:22:33 > 0:22:36I do like the way you've cooked the pork chop, though,
0:22:36 > 0:22:38because in the centre, it's still lovely and moist.
0:22:38 > 0:22:41But what I am more impressed about,
0:22:41 > 0:22:43you've taken the time to make mayonnaise.
0:22:43 > 0:22:45It shows a really good grounding.
0:22:45 > 0:22:47But I think it's way too hot.
0:22:49 > 0:22:51They called the pork "volcano pork"
0:22:51 > 0:22:57because it's really, really spicy, but everybody enjoyed it.
0:22:57 > 0:22:59Mya has made a blackberry cheesecake,
0:22:59 > 0:23:02topped with blackcurrant curd
0:23:02 > 0:23:06and served with a blackberry coulis, cream and fresh blackberries.
0:23:11 > 0:23:14I really like this, and I like that you went straight through,
0:23:14 > 0:23:17you presented it up on the plate and it looks really, really good.
0:23:17 > 0:23:20The biscuit underneath is wonderful.
0:23:20 > 0:23:23The topping on top, rich and sharp with blackberries - very, very good.
0:23:23 > 0:23:26Pretty good effort, Mya. Pretty good.
0:23:26 > 0:23:29My cheesecake went really well, today.
0:23:29 > 0:23:34I'm really excited about seeing who's going to go through,
0:23:34 > 0:23:36but I'm very nervous as well.
0:23:37 > 0:23:41Barney has cooked venison with a spiced orange sauce,
0:23:41 > 0:23:45poached carrots with cumin and roasted green beans.
0:23:45 > 0:23:49He's also served mushrooms and nettles in a filo pastry basket.
0:23:54 > 0:23:58Barney, it has to be said that your venison is undercooked, but...
0:23:58 > 0:24:03that dish is delicious on many, many levels.
0:24:03 > 0:24:06It's meaty from the mushrooms and the venison.
0:24:06 > 0:24:11It's lovely from the nettles. It is really very, very delicious.
0:24:13 > 0:24:15I don't know if I can fault it apart from the meat being a little
0:24:15 > 0:24:18bit undercooked, but this is a very impressive dish, Barney. Well done.
0:24:20 > 0:24:23They absolutely adored it.
0:24:23 > 0:24:24Everything went swell.
0:24:26 > 0:24:31Last up, it's Phoebe, who's made a traditional Spanish paella,
0:24:31 > 0:24:35rice cooked with monkfish, mussels, prawns,
0:24:35 > 0:24:40squid and chorizo. She's served it with a fruit punch.
0:24:44 > 0:24:47Phoebe, this is brilliant presentation.
0:24:47 > 0:24:49It's just a big plate of food that you want to dig into.
0:24:49 > 0:24:51I like that you've added chorizo in there,
0:24:51 > 0:24:54because you get this wonderful smoky, meaty taste throughout it,
0:24:54 > 0:24:58and it really adds another kind of dimension of flavour, another layer.
0:24:58 > 0:24:59Your fish is cooked really nicely.
0:24:59 > 0:25:01That monkfish is really nice and tender.
0:25:01 > 0:25:02I like what you've done here.
0:25:03 > 0:25:05I think it's all cooked very, very well.
0:25:05 > 0:25:08Your fruit punch is great alongside.
0:25:08 > 0:25:11I think it's a really, really good celebration dish.
0:25:11 > 0:25:15Your food, and it brings a smile to my face.
0:25:15 > 0:25:17The judges had quite good feedback about it,
0:25:17 > 0:25:19and they seemed to really like it.
0:25:19 > 0:25:21So I feel quite confident with it.
0:25:24 > 0:25:27It's now judgment time.
0:25:27 > 0:25:30Which four cooks will go through to the next stage
0:25:30 > 0:25:32of Junior MasterChef 2014?
0:25:34 > 0:25:35Spice!
0:25:37 > 0:25:39Brilliant day.
0:25:39 > 0:25:41We had some wonderful dishes plated up, today,
0:25:41 > 0:25:45that showed off their personalities, showed us who they are as cooks.
0:25:45 > 0:25:48I used to think Barney was taking risks with the big flavours
0:25:48 > 0:25:52he brought into this kitchen, but, actually, he knows his ingredients,
0:25:52 > 0:25:55and what he produced today was something really spectacular.
0:25:55 > 0:25:57Jonah knows his basics,
0:25:57 > 0:26:00and I think a great cook has to understand the basics.
0:26:00 > 0:26:01His dish today was a bit of a risk.
0:26:01 > 0:26:03It was about as subtle as a hurricane.
0:26:03 > 0:26:06You needed a bucket of water.
0:26:06 > 0:26:09Mya was the only person in the room to make a dessert.
0:26:09 > 0:26:12Cheesecake in an hour? Good on her.
0:26:12 > 0:26:16Amelie might laugh it up, but it is no joke,
0:26:16 > 0:26:19the food she puts up on the plate. Amelie surprised me today.
0:26:19 > 0:26:23Safiyyah has worked extraordinarily hard through this competition,
0:26:23 > 0:26:26but for me, today, Safiyyah's food didn't shine quite as brightly
0:26:26 > 0:26:28as I expected.
0:26:28 > 0:26:31In that paella, Phoebe had it nailed.
0:26:31 > 0:26:35She always takes it one step further. She wants to do more.
0:26:36 > 0:26:39Who stays? Who goes home?
0:26:39 > 0:26:41Tough decision.
0:26:51 > 0:26:54Six cooks and we only have four places,
0:26:54 > 0:26:57it means that two of you are leaving us.
0:27:00 > 0:27:02The first person who's going to be leaving us is...
0:27:05 > 0:27:07..Safiyyah.
0:27:09 > 0:27:10Sorry, Safiyyah.
0:27:13 > 0:27:15I never thought that I'd be in the final six
0:27:15 > 0:27:17and I'm really proud of myself.
0:27:17 > 0:27:19I've had so much fun in Junior MasterChef.
0:27:21 > 0:27:25The second person to be leaving us today is...
0:27:29 > 0:27:31..Jonah.
0:27:34 > 0:27:35Well done, Jonah.
0:27:37 > 0:27:39I'm really proud to get this far.
0:27:41 > 0:27:43Just quite sad that I didn't get a little bit further.
0:27:46 > 0:27:49Congratulations! You are our final four.
0:27:49 > 0:27:52- Yay!- Yay!
0:27:52 > 0:27:53I'm jumping up and down!
0:27:53 > 0:27:56This doesn't compare with anything I've ever done in my life.
0:27:56 > 0:27:58Just the best thing ever.
0:27:58 > 0:28:02This is the first best day of my life, and the second one would
0:28:02 > 0:28:05probably be when I went to see One Direction in concert.
0:28:05 > 0:28:08I think this was a big stepping stone to get me
0:28:08 > 0:28:10closer to the final three.
0:28:10 > 0:28:14Now I've made it to the next round of Junior MasterChef,
0:28:14 > 0:28:17it's just unbelievable. I think I'm dreaming.
0:28:18 > 0:28:21- You're the only boy now.- Group hug!
0:28:25 > 0:28:27Next time, the final four will compete
0:28:27 > 0:28:31in the Junior MasterChef Sports Day.
0:28:31 > 0:28:33Come on, Amelie!
0:28:33 > 0:28:37- BLOWS WHISTLE - Go, go, go, go!
0:28:37 > 0:28:38Wow!