0:00:02 > 0:00:04It's Junior MasterChef -
0:00:04 > 0:00:08the competition to find the best young cook in the country.
0:00:08 > 0:00:11From 2,000 applications,
0:00:11 > 0:00:15only four have made it through to the semifinals.
0:00:15 > 0:00:20Now, top chef and restaurant owner John Torode
0:00:20 > 0:00:24and actress and cook-book writer Nadia Sawalha
0:00:24 > 0:00:29have to decide which cook is good enough to win the title of...
0:00:34 > 0:00:40Today, the final four continue the cooking battle of their lives.
0:00:40 > 0:00:45Amber, Hajrah, George and Georgia
0:00:45 > 0:00:49are just a step away from the MasterChef crown.
0:00:51 > 0:00:54I think it's a really tough competition,
0:00:54 > 0:00:57but if I try my best I stand a really good chance of winning.
0:00:58 > 0:01:02I've been wearing my lucky bows since the start of this competition
0:01:02 > 0:01:06and they've worked so far, so I've got another one on today.
0:01:06 > 0:01:09Already, I've shown off my skills. It's just been a great opportunity
0:01:09 > 0:01:13and I don't want all that to just go, I want to be the winner.
0:01:13 > 0:01:16Everyone in this competition are really good chefs
0:01:16 > 0:01:19and it's going to be very hard for the judges to pick a winner.
0:01:19 > 0:01:21Today's two challenges
0:01:21 > 0:01:27will be to cook their most delicious food for top celebrities -
0:01:27 > 0:01:32first, they will feed three admired and much-loved writers...
0:01:35 > 0:01:41..then, they'll cook for the hottest boy band on the planet, JLS.
0:01:41 > 0:01:45Honestly, John, the person that does best today
0:01:45 > 0:01:48could be well on their way to being our champion.
0:02:01 > 0:02:02This is the semifinal.
0:02:04 > 0:02:08Today, you are cooking one course each
0:02:08 > 0:02:13for three very, very famous children's authors.
0:02:13 > 0:02:18We need you to cook brilliantly.
0:02:18 > 0:02:1950 minutes...
0:02:19 > 0:02:21let's cook.
0:02:25 > 0:02:29The four semifinalists are experienced cooks,
0:02:29 > 0:02:32but if you're trying this at home,
0:02:32 > 0:02:35make sure you have an adult to help you.
0:02:35 > 0:02:40So far in the competition, 12-year-old Georgia
0:02:40 > 0:02:43has wowed with her delicious, tasty dishes,
0:02:43 > 0:02:46impressing the judges and even Doctor Who and his companion.
0:02:46 > 0:02:50Mmm! Just how I like it. I'm going to have another one.
0:02:50 > 0:02:52I'm really, really enjoying this competition,
0:02:52 > 0:02:56it's like a rollercoaster - there's up and downs.
0:02:56 > 0:03:00It's an amazing experience and when I'm older I want to be a chef.
0:03:02 > 0:03:04Georgia, what are you going to cook for us?
0:03:04 > 0:03:07Prawn poori with a raita yoghurt dip.
0:03:07 > 0:03:11I've cooked Italian and I've cooked Thai and I want to show you
0:03:11 > 0:03:13- I can cook all different culture foods.- Fantastic.
0:03:13 > 0:03:17Does the fact that the children's writers are so famous,
0:03:17 > 0:03:20does that affect your cooking at all?
0:03:20 > 0:03:22I'm hoping not, but when I'm walking out,
0:03:22 > 0:03:25I'm probably going to drop the plate or something.
0:03:25 > 0:03:27I won't think about that.
0:03:31 > 0:03:35The skill to be able to fry those pooris to perfection
0:03:35 > 0:03:38- is really tricky.- It's tough, timing is the issue.
0:03:44 > 0:03:4811-year-old George has displayed great skill
0:03:48 > 0:03:51throughout the competition,
0:03:51 > 0:03:54and also managed to turn Doctor Who's head with a perfect steak.
0:03:54 > 0:03:58I'm impressed, hats off to him. If I was wearing a hat, I'd tip it.
0:03:58 > 0:04:01I really want to show the judges this round
0:04:01 > 0:04:05that I'm a really good cook and I can deliver some really nice food.
0:04:08 > 0:04:10George, you have just filleted a fish,
0:04:10 > 0:04:13taking all the bones out with a pair of pliers.
0:04:13 > 0:04:15- Where did you learn to do this? - My mum taught me.
0:04:15 > 0:04:18It's clever, the idea of filleting a fish is fantastic.
0:04:18 > 0:04:20What are you cooking today?
0:04:20 > 0:04:22I'm cooking bream with a shallot cream.
0:04:22 > 0:04:28George, this is a classic dish of onions or shallots and fish.
0:04:28 > 0:04:29What makes it delicious?
0:04:29 > 0:04:33Mainly the mixture of all the sauces and the fish, it's just really nice.
0:04:33 > 0:04:36How do you feel about being in the competition?
0:04:36 > 0:04:39I think every round my skills of cooking are better
0:04:39 > 0:04:43and I'm just becoming a better chef.
0:04:43 > 0:04:45Does that mean that you might be able to win, George?
0:04:45 > 0:04:48If I try my best, I think I can.
0:04:51 > 0:04:56I understand he wants to show us that he has the skill to fillet fish,
0:04:56 > 0:04:59but I'm worried that that is going to take him a lot of time.
0:04:59 > 0:05:01If he pulls it off, this dish is a star.
0:05:07 > 0:05:1012-year-old Hajrah has stood out
0:05:10 > 0:05:14with her creative and skilful ability to blend spices.
0:05:14 > 0:05:19It's like fireworks in your mouth, really aromatic spices, gorgeous.
0:05:19 > 0:05:20I think I'm improving every week
0:05:20 > 0:05:23and hopefully the dish I make today should be the best so far.
0:05:28 > 0:05:31- Hajrah, what are you cooking for us? - Lime and chilli chicken
0:05:31 > 0:05:34with crushed sweet potatoes and a chilli sauce.
0:05:34 > 0:05:35What makes this delicious?
0:05:35 > 0:05:38The sweetness of the marinade of the chicken,
0:05:38 > 0:05:42and the sweet potatoes as well, and the bitterness of the chilli.
0:05:42 > 0:05:44Wow. Are you enjoying the competition?
0:05:44 > 0:05:47Yeah, it's a lot of fun to be here again.
0:05:47 > 0:05:51You hold back that smile sometimes, don't you? Look there it is!
0:05:55 > 0:05:57I'm really worried about Hajrah,
0:05:57 > 0:05:59because I have huge expectations of her,
0:05:59 > 0:06:01because I know how brilliant she is with spices.
0:06:01 > 0:06:04It sounds a little bit too sweet to me.
0:06:09 > 0:06:12During the competition, 11-year-old Amber
0:06:12 > 0:06:15has consistently impressed the judges
0:06:15 > 0:06:18with both her fantastic savoury and sweet dishes.
0:06:18 > 0:06:20What an amazing texture that has.
0:06:20 > 0:06:24I think I'd call that chocolate cloud cake.
0:06:24 > 0:06:28I think my food says how delicately I cook
0:06:28 > 0:06:31and how I put food together to make a good dessert.
0:06:34 > 0:06:38- Amber, what will our guests be getting for pudding?- Spotted dick
0:06:38 > 0:06:44with a winter berry compote and a vanilla custard.
0:06:44 > 0:06:48Spotted dick - a sponge pudding, filled with raisins and sultanas,
0:06:48 > 0:06:51and then you're serving that with custard and berries.
0:06:51 > 0:06:53How does that come together?
0:06:53 > 0:06:55If you eat a plain spotted dick,
0:06:55 > 0:06:58it's a bit dry and it needs something.
0:06:58 > 0:07:00So I thought it needed some custard
0:07:00 > 0:07:04and I put a bit of a modern day kick in as well with the berries.
0:07:04 > 0:07:06(Do you think you can win the competition?)
0:07:06 > 0:07:08I hope can I win.
0:07:13 > 0:07:17I personally don't really fancy the berries with the hot sponge,
0:07:17 > 0:07:20but I'm here to be surprised.
0:07:24 > 0:07:28With 20 minutes to go, the writers arrive.
0:07:30 > 0:07:32Andy Stanton writes the Mr Gum books,
0:07:32 > 0:07:36which have been awarded the Blue Peter Book Award
0:07:36 > 0:07:38and the Roald Dahl Funny Prize.
0:07:38 > 0:07:42I think if you get to the semifinals of Junior MasterChef,
0:07:42 > 0:07:46that's got to be pretty good, because it's called Junior MasterChef,
0:07:46 > 0:07:52not Junior Not-Very-Good-Chef or Junior Urgh-Chef.
0:07:53 > 0:07:58Charley Higson writes the thrilling Young Bond books,
0:07:58 > 0:08:03which have been translated into over 25 languages around the world.
0:08:03 > 0:08:04At home, if I'm writing,
0:08:04 > 0:08:08I'll just have the most basic sandwich for lunch,
0:08:08 > 0:08:09so this is a treat today.
0:08:13 > 0:08:16Dame Jacqueline Wilson is the best-selling author
0:08:16 > 0:08:18of the Tracy Beaker series,
0:08:18 > 0:08:23which has sold over 25 million copies in the UK alone.
0:08:23 > 0:08:27I'm really looking forward to seeing what they produce.
0:08:27 > 0:08:30However, because I'm such a lousy cook myself,
0:08:30 > 0:08:32if somebody makes a complete mess of things,
0:08:32 > 0:08:35I shall try and be as sympathetic as possible
0:08:35 > 0:08:38because I do understand how things can go wrong.
0:08:43 > 0:08:45Georgia is first with the starter.
0:08:45 > 0:08:51But will she cope with the pressure of cooking for the writers?
0:08:51 > 0:08:54You've got one and half minutes left, Georgia,
0:08:54 > 0:08:56but I think you can get it done.
0:09:01 > 0:09:05Remember, you've got to do four, don't run out of your sauce.
0:09:05 > 0:09:07Now your best three.
0:09:07 > 0:09:11That one, that one and that one.
0:09:11 > 0:09:15OK. You've got to go now, Georgia, just take them out.
0:09:21 > 0:09:24- Lovely, thank you.- Thank you, Georgia.- Thank you, enjoy.
0:09:24 > 0:09:29Georgia has made an Indian starter of prawn poori in a spicy sauce,
0:09:29 > 0:09:34served on a poori flatbread with raita, a yoghurt-based dip.
0:09:38 > 0:09:40The taste and the texture is good.
0:09:40 > 0:09:42I think the prawns are astonishingly good,
0:09:42 > 0:09:46- just perfectly soft. - I'm very impressed.
0:09:46 > 0:09:50If she had 50 minutes to do this, she's managed, I think, very well.
0:09:50 > 0:09:52She made everything from scratch,
0:09:52 > 0:09:56- so well done, Georgia.- Very nice.
0:09:56 > 0:09:59But will John and Nadia agree?
0:09:59 > 0:10:03The prawns are cooked beautifully, she did a great job with the poori.
0:10:03 > 0:10:07I have to say, the yoghurt is absolutely gorgeous.
0:10:10 > 0:10:12I think I was quite calm and collected.
0:10:12 > 0:10:15I did all right and I'm quite proud of myself.
0:10:19 > 0:10:21OK, George,
0:10:21 > 0:10:24a couple of minutes and then you're going to have to go, yeah?
0:10:28 > 0:10:30Let's go, George, no time to waste now.
0:10:36 > 0:10:37Looking delicious.
0:10:40 > 0:10:44Next up, it's George with the fish course.
0:10:44 > 0:10:46Thank you very much.
0:10:46 > 0:10:51He's made poached bream with a creamy shallot sauce.
0:10:51 > 0:10:54He's done a very good job on the filleting there.
0:10:54 > 0:10:57Not a bone in sight. Well done, George.
0:10:57 > 0:11:02You've just got this very nice, very soft texture of the fish.
0:11:02 > 0:11:04It's done beautifully, all of it.
0:11:04 > 0:11:07Well that was a cream, bream dream!
0:11:16 > 0:11:18The bream is so soft and buttery.
0:11:18 > 0:11:21And that cream sauce - it's perfect.
0:11:21 > 0:11:26For me, for an 11-year-old to fillet a fish is just quite extraordinary.
0:11:28 > 0:11:33I'm really pleased with my dish and hopefully it tastes really nice
0:11:33 > 0:11:35and the authors like it.
0:11:37 > 0:11:40Hajrah, you have got two minutes left.
0:11:45 > 0:11:4930 seconds, you're going to have the get these dishes out now, OK?
0:11:57 > 0:11:59Thank you very much.
0:11:59 > 0:12:01Hajrah's main course
0:12:01 > 0:12:05is a lime and chilli chicken on crushed sweet potatoes.
0:12:07 > 0:12:10That's a pretty serious chilli kick in the sweet potato,
0:12:10 > 0:12:12I'm not sure I can taste so much lime.
0:12:12 > 0:12:18No, the sweet potato and the sauce and everything is all a bit sweet.
0:12:18 > 0:12:21It's the sort of thing that my kids would really love though,
0:12:21 > 0:12:24it's got that sticky, sweet, spare-ribs-type appeal to it.
0:12:24 > 0:12:27I think it's a great attempt.
0:12:30 > 0:12:33I expect a real punchy flavour from Hajrah
0:12:33 > 0:12:35and I haven't got that in this dish.
0:12:37 > 0:12:41It would mean a lot to me if the writers enjoyed my food,
0:12:41 > 0:12:45because they are creative and I like to be creative with my food as well.
0:12:47 > 0:12:50Amber, you have two minutes left.
0:12:57 > 0:13:00Well done, Amber. Keep on going.
0:13:03 > 0:13:04Right, you ready to go?
0:13:04 > 0:13:06Happy with them all?
0:13:06 > 0:13:08Take your three best ones.
0:13:14 > 0:13:16Gosh, this looks exciting.
0:13:16 > 0:13:18Wow. Thank you, Amber.
0:13:18 > 0:13:22For dessert, Amber has made spotted dick
0:13:22 > 0:13:26with vanilla custard and a warm berry compote.
0:13:26 > 0:13:29This looks absolutely terrific.
0:13:31 > 0:13:35Yes, it lives up to expectations, it really does.
0:13:35 > 0:13:36I'm not a custard fan at all.
0:13:36 > 0:13:39This is...
0:13:39 > 0:13:42delightful and it just goes beautifully with the sponge.
0:13:42 > 0:13:44And no lumpy bits either.
0:13:44 > 0:13:46I think it would be fair to say if you got this plate
0:13:46 > 0:13:49in a restaurant, you wouldn't be disappointed.
0:13:55 > 0:14:00- The sponge is perfect. - It is so light and fluffy,
0:14:00 > 0:14:05but I feared the berries wouldn't go with it and for me they do not work.
0:14:06 > 0:14:08I tried my hardest and for the authors to say
0:14:08 > 0:14:12that they really liked my dessert, would be really good.
0:14:23 > 0:14:27You are such clever chefs, you really are.
0:14:27 > 0:14:28You gave us a delicious meal
0:14:28 > 0:14:32and you presented it beautifully and served it with a smile.
0:14:32 > 0:14:35I think you should all be very, very proud.
0:14:35 > 0:14:38Well I think you're all fantastic cooks,
0:14:38 > 0:14:41probably better than I'll ever be, EVER.
0:14:41 > 0:14:45We're very glad that we don't have to decide which one of you
0:14:45 > 0:14:48to put through as the winner, because you all did so well.
0:14:58 > 0:15:04Our semifinalists have been absolutely brilliant yet again today.
0:15:04 > 0:15:06This is just the start,
0:15:06 > 0:15:12there's plenty more to come, the pressure will continue.
0:15:15 > 0:15:19It's day two and our four semifinalists
0:15:19 > 0:15:23arrive at a dance studio in South West London.
0:15:29 > 0:15:32You have got an amazing challenge today,
0:15:32 > 0:15:39because you are going to have to cook for a seriously famous boy band.
0:15:39 > 0:15:42And that band is...
0:15:43 > 0:15:45JLS! THEY SQUEAL
0:15:45 > 0:15:48Oh, my God, we're going to meet Aston.
0:15:48 > 0:15:52You will be cooking a two-course meal for JLS,
0:15:52 > 0:15:56inspired by some of their favourite dishes,
0:15:56 > 0:15:59and you are going to be cooking in teams.
0:15:59 > 0:16:03For today's task, Georgia will be cooking with Hajrah,
0:16:03 > 0:16:06and George will work with Amber.
0:16:06 > 0:16:08The food has to be great,
0:16:08 > 0:16:13because at the end of this we want JLS to applaud YOU,
0:16:13 > 0:16:16not you to be applauding JLS.
0:16:16 > 0:16:19Good luck, make us proud.
0:16:21 > 0:16:25As there are no kitchens at the dance studio,
0:16:25 > 0:16:29our contestants will be cooking in a professional kitchen down the road.
0:16:31 > 0:16:35My sister absolutely loves JLS, her favourite's Marvin,
0:16:35 > 0:16:38so she's going to be jealous when we get home, once she finds out.
0:16:40 > 0:16:44I really want to work hard today because if I do good food,
0:16:44 > 0:16:47I stand a big chance of wining the competition.
0:16:47 > 0:16:50This is the last day of the semifinals
0:16:50 > 0:16:52and this is, like, what counts.
0:16:52 > 0:16:57So I really, really want to impress the judges, but mainly impress JLS!
0:16:57 > 0:17:03If I can cope like I coped for the rest of competition,
0:17:03 > 0:17:04I think I'll be fine.
0:17:07 > 0:17:09For the next hour and a half we're going to cook for JLS
0:17:09 > 0:17:15the most delicious food they have ever, ever eaten in their lives.
0:17:16 > 0:17:19And then, we're going to load all our food on a trolley
0:17:19 > 0:17:22and we're going to walk it down the street to the dance studio.
0:17:22 > 0:17:24That's so embarrassing.
0:17:24 > 0:17:26What will be embarrassing is if you drop it,
0:17:26 > 0:17:30then a world famous boy band would be without their lunch,
0:17:30 > 0:17:31that's embarrassing.
0:17:33 > 0:17:36OK, one and a half hours, guys. Let's cook.
0:17:39 > 0:17:43Each team will be responsible for making one main course
0:17:43 > 0:17:48and one pudding based on JLS's favourite food.
0:17:52 > 0:17:56Amber and George will be cooking spiced chicken with potatoes
0:17:56 > 0:17:59and a tomato sauce made with paprika,
0:17:59 > 0:18:04followed by cherry pie and vanilla cream.
0:18:04 > 0:18:07I really need to get the preparation done, sorry.
0:18:07 > 0:18:11Georgia and Hajrah will be making herb-crusted lamb,
0:18:11 > 0:18:16served with potatoes and carrots glazed in honey,
0:18:16 > 0:18:19and for dessert, tarte tatin -
0:18:19 > 0:18:24an upside down apple tart coated in caramel with lemon creme fraiche.
0:18:27 > 0:18:31Amber and George have decided to split their workload.
0:18:31 > 0:18:34Amber has started stuffing the chicken,
0:18:34 > 0:18:36ready to be rubbed with spices,
0:18:36 > 0:18:40while George is making pastry for the cherry pie.
0:18:40 > 0:18:42Amber, would you say that's done, yeah?
0:18:42 > 0:18:47Yeah, it just needs, like, you rolling it in a ball.
0:18:47 > 0:18:48Good, this is system.
0:18:48 > 0:18:50See what's happening? You're helping each other.
0:18:52 > 0:18:55I think the day's going to go well and I think that me and George
0:18:55 > 0:18:58are going to work really well together.
0:18:58 > 0:19:01Right, so try and keep tidy as we go along, as well.
0:19:01 > 0:19:06Meanwhile, Hajrah is peeling the apples for the tarts,
0:19:06 > 0:19:08while Georgia prepares the lamb.
0:19:08 > 0:19:10I'm getting on really well.
0:19:10 > 0:19:13I like the menu we've been given and all the ingredients
0:19:13 > 0:19:16that come with it. I think we're going to do all right.
0:19:16 > 0:19:18I think we just need to work together
0:19:18 > 0:19:20and do the best that we can.
0:19:24 > 0:19:26You're half-way through, guys,
0:19:26 > 0:19:29so you have got 45 minutes cooking time left.
0:19:32 > 0:19:36As the teams reach the halfway point, over at the dance studio
0:19:36 > 0:19:39JLS's rehearsal is in full swing.
0:19:39 > 0:19:42# Cos every minute's like an hour
0:19:42 > 0:19:43# Every hour's like a day
0:19:43 > 0:19:45# Every day lasts forever
0:19:45 > 0:19:48# But what else am I going to do?
0:19:48 > 0:19:51# I'll wait forever and day for you
0:19:52 > 0:19:56# I'll wait up, wait up for you. #
0:19:58 > 0:20:00Here we go. Chooks!
0:20:00 > 0:20:04Back down the road, George is now working on the chicken
0:20:04 > 0:20:07while Amber finishes the cherry pies.
0:20:07 > 0:20:10So you two have swapped jobs, because...?
0:20:10 > 0:20:12Because Amber's better at making pastry
0:20:12 > 0:20:14and I'm better at making sauces.
0:20:14 > 0:20:17Fantastic, good, playing to your strengths, absolutely perfect.
0:20:19 > 0:20:23But there is a problem with the pastry.
0:20:23 > 0:20:24George, I need help.
0:20:27 > 0:20:31What's happened is the mixture's a bit crumbly
0:20:31 > 0:20:34and we're using leftover bits to fill up the holes.
0:20:39 > 0:20:43Meanwhile, Georgia is finishing the caramel for the apple tarts,
0:20:43 > 0:20:45but the clock is ticking.
0:20:45 > 0:20:47Get those apple tarts made,
0:20:47 > 0:20:49otherwise, you're going to run behind.
0:20:52 > 0:20:55I think we are just a bit behind on time,
0:20:55 > 0:20:57but it should be OK if we just work quickly.
0:21:01 > 0:21:04You take the side because it's heavy and they could drop.
0:21:04 > 0:21:07- One, two, three, up. - Wait, it's spilling out.
0:21:07 > 0:21:11OK, be careful and then... And then push it.
0:21:11 > 0:21:12There we go.
0:21:14 > 0:21:17How long's your lamb been in for?
0:21:17 > 0:21:19It's been in for about ten minutes now, so...
0:21:19 > 0:21:21- Ten minutes. - Yes, it's about 11 minutes.
0:21:21 > 0:21:23- How long's it been in for? - About 12 minutes.
0:21:23 > 0:21:27- You know what time you put it in? It's been seven minutes.- OK, sorry.
0:21:27 > 0:21:30- Set the timer now for eight minutes.- OK.
0:21:30 > 0:21:32They look nice.
0:21:33 > 0:21:39Cooking time is almost over and both teams have to pull together.
0:21:39 > 0:21:43- I think they're done, George. - Yeah, that's done.
0:21:49 > 0:21:52Ready to rock? Trolley time, we are going down Fulham Road.
0:21:55 > 0:21:58As the teams make their way back to the dance studio,
0:21:58 > 0:22:02a hungry JLS are making their way to lunch.
0:22:02 > 0:22:03Let's do it, boys.
0:22:03 > 0:22:06Mmm! Yeah, boy.
0:22:14 > 0:22:16With the food safely at the studio,
0:22:16 > 0:22:21all that's left is for both teams to plate their dishes.
0:22:25 > 0:22:27- Calm down.- Come on, we can do it.
0:22:27 > 0:22:30I'm really looking forward to this food.
0:22:30 > 0:22:31Me too, can't wait.
0:22:31 > 0:22:36But will their efforts be enough to impress JLS?
0:22:36 > 0:22:38- I'm ready, are you?- I think so.
0:22:38 > 0:22:41- Are you pleased with them? - They look good.- Let's go.
0:22:43 > 0:22:44Hi. Hi how are you?
0:22:44 > 0:22:46- I'm good, how are you?- I'm OK.
0:22:46 > 0:22:48Wow, this is incredible.
0:22:48 > 0:22:52Georgia and Hajrah's main is herb-crusted lamb
0:22:52 > 0:22:56served with potato and carrots glazed with honey.
0:22:56 > 0:23:00- Enjoy your meal. - Thank you, girls. Take care.
0:23:00 > 0:23:04They were really friendly, but I'm just hoping the lamb's going to be cooked.
0:23:04 > 0:23:08Because it seemed a little bit rare on the inside.
0:23:10 > 0:23:12The lamb's very tender.
0:23:12 > 0:23:14Kind of melts in your mouth, it's great.
0:23:14 > 0:23:17Georgia and Hajrah are my two favourite girls in the world
0:23:17 > 0:23:20right now. Because this food is good.
0:23:20 > 0:23:24JLS might be impressed, but will John and Nadia agree?
0:23:24 > 0:23:29The lamb is absolutely delicious.
0:23:29 > 0:23:34It's so sweet and juicy and I think that's the loveliest potato I have ever tasted.
0:23:34 > 0:23:38It's now George and Amber's turn.
0:23:38 > 0:23:43They have made spiced chicken with potatoes in tomato and paprika sauce.
0:23:43 > 0:23:47- Excellent. Thank you.- Thank you.
0:23:47 > 0:23:49I think it went really well, do you?
0:23:49 > 0:23:54Yes, they definitely liked the look of it. But it's just to see how they like the taste now.
0:23:54 > 0:23:59Quite impressed by the flavours of this tomato sauce.
0:23:59 > 0:24:02- The chicken falls off the bone. - I love that, bro, that's poetry.
0:24:02 > 0:24:04This food has inspired you.
0:24:06 > 0:24:09It's lovely and sweet, the tomato, smoky with paprika,
0:24:09 > 0:24:13lots of heat with the chilli and then that lovely moist chicken.
0:24:13 > 0:24:16An absolutely fantastic dish.
0:24:16 > 0:24:19Now, both teams have to serve their puddings.
0:24:20 > 0:24:22- Wow.- Lovely.
0:24:22 > 0:24:24Thank you, Georgia.
0:24:24 > 0:24:31Can Georgia and Hajrah impress with their tarte tatin with lemon creme fraiche?
0:24:31 > 0:24:35- I hope you enjoy it. - Thank you, girls.- Thank you.
0:24:37 > 0:24:40I think it looked really good, I hope it tastes good though.
0:24:40 > 0:24:43It's absolutely delicious.
0:24:43 > 0:24:48This dessert's actually quite light for it being a pastry-based dessert.
0:24:48 > 0:24:52It's a classic dish that isn't too heavy
0:24:52 > 0:24:55and it is just nice.
0:24:59 > 0:25:03I love those perfectly cooked caramel apples with the lemon creme fraiche.
0:25:03 > 0:25:07It is perfection again.
0:25:07 > 0:25:09This isn't making it easy for us as judges.
0:25:11 > 0:25:16George and Amber have made cherry pie with vanilla cream.
0:25:16 > 0:25:19- Enjoy.- Thank you.- Thank you.
0:25:19 > 0:25:23It was tough, but I think it was a really good dish.
0:25:25 > 0:25:29This is absolutely incredible. Wow.
0:25:29 > 0:25:31Presentation-wise, fantastic
0:25:31 > 0:25:36- and there's not a whole lot of sugar on top, which is nice.- Yes.
0:25:39 > 0:25:44I love the crumbly pastry - it's buttery and soft and melts in your mouth.
0:25:44 > 0:25:47I really like the taste of those cherries, they are sweet and sticky.
0:25:47 > 0:25:51The cream, it's light, it's fluffy, but it needs vanilla.
0:26:02 > 0:26:04Well done. Wonderful. Wonderful.
0:26:04 > 0:26:09I just want to say to you guys, absolutely amazing food.
0:26:09 > 0:26:12You guys have impressed us so much today. You have cooked us
0:26:12 > 0:26:15meals that I would expect to get in a top class restaurant.
0:26:15 > 0:26:21I would like to second that and say congratulations to each and every single one of you.
0:26:21 > 0:26:23We enjoyed it so much that what we want to do for all four of you
0:26:23 > 0:26:26is to give you a ticket to come and see us on tour.
0:26:26 > 0:26:28- Congratulations.- Well done.
0:26:32 > 0:26:37I'm really pleased that JLS liked my food because it's like not a lot of
0:26:37 > 0:26:41people get to cook for them and it made me feel really happy.
0:26:41 > 0:26:45They have obviously been to loads of good restaurants, so they knew good food.
0:26:45 > 0:26:52JLS were all nice guys and they were really generous with their comments, which made us feel really good.
0:26:53 > 0:26:58This has been my favourite day on Junior MasterChef and the best day of my life, because to cook for JLS
0:26:58 > 0:27:00and to get a compliment from them was really good.
0:27:02 > 0:27:04What an extraordinary day.
0:27:04 > 0:27:08They did it, John, and they held their nerve and I'm as proud as punch.
0:27:08 > 0:27:13They food they cooked today - absolutely extraordinary, beyond my wildest dreams.
0:27:13 > 0:27:19I'm getting more and more nervous, because at the moment, there's nothing between them.
0:27:21 > 0:27:24Next time, it's the final.
0:27:24 > 0:27:32For Hajrah, Georgia, Amber and George, the MasterChef crown is now in their reach.
0:27:32 > 0:27:36But only one of them will walk away the champion.
0:27:46 > 0:27:49Subtitles by Red Bee Media Ltd
0:27:49 > 0:27:53E-mail subtitling@bbc.co.uk