0:00:02 > 0:00:06The competition to find the best young cook in the country is back.
0:00:08 > 0:00:12From over 1,000 applications, only 32 cooks have made it to the heats.
0:00:15 > 0:00:18Now top chef John Torode
0:00:18 > 0:00:22and food blogger and TV cook Donal Skehan
0:00:22 > 0:00:25have to decide which cook is good enough
0:00:25 > 0:00:29to win the title of Junior MasterChef.
0:00:39 > 0:00:42Junior MasterChef, and we've got four passionate cooks
0:00:42 > 0:00:46who are really excited about food.
0:00:46 > 0:00:50I'm incredibly excited to see these guys cook.
0:00:50 > 0:00:52It's going to be amazing.
0:00:52 > 0:00:57Today, they're going to face two very serious challenges.
0:00:57 > 0:01:00The first one is a masterclass from me -
0:01:00 > 0:01:03how to make proper fishfingers.
0:01:03 > 0:01:07Look at the colour, because that's what you have to recreate.
0:01:07 > 0:01:10Nice. And then, afterwards, the pressure will be on,
0:01:10 > 0:01:14because they're going to get a chance to cook for us their food.
0:01:14 > 0:01:18Competing today are TJ, Maya, Emily and Joe.
0:01:20 > 0:01:26Cooking - I love cooking. It's exciting, it's really good.
0:01:28 > 0:01:32I think I am pretty good. That's what my mum thinks, anyway.
0:01:34 > 0:01:37My dream is to be a really famous cook.
0:01:37 > 0:01:40I'm going to try and impress the judges.
0:01:40 > 0:01:44I am definitely going to give it my best shot.
0:01:44 > 0:01:47Well, today is going to be tough.
0:01:47 > 0:01:50We can only take one cook through to the quarterfinal.
0:01:58 > 0:02:01G'day, guys. Welcome to Junior MasterChef.
0:02:01 > 0:02:05So, today's masterclass - proper fishfingers
0:02:05 > 0:02:08with proper chips and tartar sauce.
0:02:10 > 0:02:14First, we're going to cut the fish, ready for the fish fingers.
0:02:14 > 0:02:16One, two, three.
0:02:18 > 0:02:22The next thing to do is to coat the fish. Beat the egg...
0:02:24 > 0:02:27We dip them first in flour...
0:02:27 > 0:02:29Into the egg...
0:02:32 > 0:02:34..and then breadcrumbs.
0:02:37 > 0:02:39So is everyone OK so far? You've followed all the stages?
0:02:39 > 0:02:42ALL: Yes.
0:02:42 > 0:02:44Next, we're going to make the chips.
0:02:44 > 0:02:47You can make any shape, but I like little cubes with this.
0:02:47 > 0:02:49So there's our chips.
0:02:51 > 0:02:53We going to make the tartar sauce.
0:02:53 > 0:02:56Now, mayonnaise...
0:02:56 > 0:02:59chopped gherkins, chopped capers,
0:02:59 > 0:03:02then some chopped herbs - flat-leaf parsley, some chervil
0:03:02 > 0:03:05and some chives - and mix them all together.
0:03:05 > 0:03:08So that's the tartar sauce made.
0:03:08 > 0:03:11And now to cook our chips and our fishfingers.
0:03:14 > 0:03:17Cooking with the oil - we're here to help, but make sure
0:03:17 > 0:03:21if you're at home that you have a responsible adult to help you out.
0:03:21 > 0:03:24Pour the potatoes in
0:03:24 > 0:03:27and then lower the basket gently.
0:03:27 > 0:03:32You'll hear it start to fry. Now, our fishfingers.
0:03:32 > 0:03:34How are we going to tell if that oil is hot enough?
0:03:34 > 0:03:37You get a piece of breadcrumb and put it in,
0:03:37 > 0:03:41- and if it starts bubbling, it's ready.- Very good. I use parsley,
0:03:41 > 0:03:43but that's a really good idea.
0:03:45 > 0:03:48That means it's ready to go. Gently lower these in.
0:03:48 > 0:03:50Really gently.
0:03:52 > 0:03:57Gently turn them over. Nice golden-brown colour.
0:03:57 > 0:04:00Look at the colour, because that's what you have to recreate.
0:04:04 > 0:04:07My fishfingers, I think, are ready. So now to put the dish together.
0:04:08 > 0:04:13A blob of tartar sauce, a little stack of fishfingers,
0:04:13 > 0:04:16some potatoes...
0:04:16 > 0:04:19Maybe put a little bit of rosemary inside there.
0:04:21 > 0:04:26And there you have it - fishfingers, tartar sauce and chips.
0:04:26 > 0:04:31- Amazing. It's perfectly presented. - It looks delicious and really tasty.
0:04:31 > 0:04:33We'll give you 40 minutes to do this dish.
0:04:33 > 0:04:36We're looking forward to tasting what you can do.
0:04:36 > 0:04:39Wash your hands, and let's cook.
0:04:46 > 0:04:5011-year-old Joe is from Essex.
0:04:50 > 0:04:52He cooks for his family every Saturday,
0:04:52 > 0:04:56and recently won a baking competition at school.
0:04:57 > 0:05:01It's going to be scary when they taste the food,
0:05:01 > 0:05:05and I'm scared something goes wrong when I'm cooking.
0:05:08 > 0:05:11- Show us your fingers, Joe. - It's a bit...- Hold them up, mate.
0:05:11 > 0:05:14- THEY LAUGH - That's brilliant.
0:05:14 > 0:05:17Joe, what age were you when you started cooking?
0:05:17 > 0:05:20- I was five years old.- Same as me.
0:05:20 > 0:05:24The first thing I cooked was pancakes and cakes with my mum.
0:05:24 > 0:05:28Joe, how are you feeling about being here on MasterChef?
0:05:28 > 0:05:30Happy. Amazingly happy.
0:05:30 > 0:05:33- Joe, good luck.- Thank you.
0:05:36 > 0:05:4111-year-old TJ is from Enfield. He regularly cooks for his family,
0:05:41 > 0:05:44and once made a dinner for 14 people.
0:05:46 > 0:05:50When I cook, I feel like I can do anything.
0:05:51 > 0:05:55I feel like I could do a cartwheel, swim 200 metres,
0:05:55 > 0:05:57I could do anything, to be honest.
0:05:58 > 0:06:02TJ, do you remember the first thing you ever cooked?
0:06:02 > 0:06:04It was a Christmas party, a roast dinner.
0:06:04 > 0:06:07- Do you help your mum in the kitchen? - No, I kicked her out!
0:06:07 > 0:06:09I like your style.
0:06:09 > 0:06:12- You want it all for yourself?- Yeah. - OK.
0:06:12 > 0:06:15- Are you feeling confident? - Yeah, very confident.
0:06:15 > 0:06:18- Are you a competitive person? - Yeah, very.- Yeah?- Yeah.
0:06:18 > 0:06:21- So you think the competition will heat up today?- Definitely.
0:06:21 > 0:06:22- The best of luck.- Thank you.
0:06:26 > 0:06:29You're 20 minutes in, halfway point.
0:06:29 > 0:06:32You're doing incredibly well, so stay focused right until the end.
0:06:35 > 0:06:37Nine-year-old Emily is from Suffolk.
0:06:37 > 0:06:41She started cooking when she was seven,
0:06:41 > 0:06:44and her signature dish is Japanese sushi rolls.
0:06:44 > 0:06:47We've got this bookshelf full of recipes.
0:06:47 > 0:06:51I just open the books on a random page and say,
0:06:51 > 0:06:53"That looks nice. I'll just cook it."
0:06:58 > 0:07:02Emily, what do you think you have to do today? What's your plan?
0:07:02 > 0:07:04To show my best skills that I have got
0:07:04 > 0:07:08and to try and get myself to the highest standard than I can do.
0:07:08 > 0:07:12- How important is presentation on the plate to you?- Very important.
0:07:12 > 0:07:15- If it's messy, it's a no-no.- OK.
0:07:15 > 0:07:19- So you like to have control on your plate, in presentation?- Yeah.- Right.
0:07:19 > 0:07:23- Brilliant. Emily, good luck. - Thank you.
0:07:27 > 0:07:3010-year-old Maya is from Macclesfield.
0:07:30 > 0:07:33She was taught to cook by her dad,
0:07:33 > 0:07:36and makes her own dinner four times a week.
0:07:38 > 0:07:41At the end, when we have to get all the food out,
0:07:41 > 0:07:45at, like, the last minute, I'm going to really, really panic.
0:07:49 > 0:07:52Maya, how do you feel so far?
0:07:52 > 0:07:55A little bit nervous, but I'm OK.
0:07:55 > 0:07:57What else do you do, besides cooking?
0:07:57 > 0:07:59Horse riding.
0:07:59 > 0:08:04But I love cooking and it's my favourite thing to do.
0:08:04 > 0:08:08My dad used to be a chef, so he knows a few ideas.
0:08:08 > 0:08:11- Good luck with it.- Thank you.
0:08:14 > 0:08:16Last few minutes, guys.
0:08:16 > 0:08:18Make them look great.
0:08:25 > 0:08:29The last 60 seconds to finish off your dish, please.
0:08:35 > 0:08:39Well done, guys, but your time is up. Stop cooking.
0:08:49 > 0:08:52It's now judgment time.
0:08:52 > 0:08:55Are the fishfingers golden brown?
0:08:55 > 0:08:59Will the chips have a crispy outside and a fluffy inside?
0:08:59 > 0:09:03And is the tartar sauce packed with flavour from the herbs?
0:09:03 > 0:09:07Let's try yours first, Joe.
0:09:18 > 0:09:21I think your fish is cooked beautifully.
0:09:21 > 0:09:25The flavour of your tartar sauce is great, lots of herbs.
0:09:25 > 0:09:28Your potatoes, because they're cut so small, are going soggy,
0:09:28 > 0:09:31because they haven't had time to go crispy and puff up in the middle.
0:09:31 > 0:09:34But I like it a lot, Joe. Really like it.
0:09:36 > 0:09:39The potatoes, as John said, they could be more crispy,
0:09:39 > 0:09:41but that's the only thing. The rest is fantastic. Well done.
0:09:44 > 0:09:48Overall, I think my fish and chips were good...
0:09:48 > 0:09:52apart from the soggy bits inside the chips.
0:09:54 > 0:09:56TJ, let's have a look at yours.
0:10:11 > 0:10:15TJ, the flavours are all there. It's nice and crispy.
0:10:15 > 0:10:19The fishfingers are a little bigger than what we had suggested,
0:10:19 > 0:10:24- but, overall, the dish is working for you. Well done.- Thank you.
0:10:24 > 0:10:26TJ, you've got to be proud of that.
0:10:26 > 0:10:29Lovely pile of chips, all perfectly cooked,
0:10:29 > 0:10:32going really well with that tartar sauce with lots of herbs.
0:10:32 > 0:10:35Your fish - wonderful and crispy on the outside
0:10:35 > 0:10:38and cooked really well through the middle. They're great.
0:10:38 > 0:10:39Thank you.
0:10:42 > 0:10:46I'm really pleased, to be honest. I felt really proud of myself.
0:10:46 > 0:10:49Maya, let's have a look at yours.
0:10:52 > 0:10:56Do you know, your presentation makes me smile. Do you know why?
0:10:56 > 0:10:59Because every way I turn the plate, there's a smile on it.
0:10:59 > 0:11:01Look, that way is a smile on it,
0:11:01 > 0:11:03that way there's a smile on it. Brilliant.
0:11:11 > 0:11:15Maya, you've got the tartar sauce really nice.
0:11:15 > 0:11:18Really great use of the herb. It's really flavourful.
0:11:18 > 0:11:20The fishfingers are lovely.
0:11:20 > 0:11:22The outsides are just a little overdone,
0:11:22 > 0:11:26but they're cooked through, so it's not the end of the world.
0:11:26 > 0:11:32- What do you think you've learned today, Maya?- How to cook chips.
0:11:32 > 0:11:34An important lesson in life, I think.
0:11:34 > 0:11:38- If anybody should know something, it should be how to cook chips- Yeah.
0:11:39 > 0:11:43Each side that you looked, there was a smiley face.
0:11:43 > 0:11:44He really liked that.
0:11:50 > 0:11:52Emily, presentation here is key,
0:11:52 > 0:11:54and you have done a fantastic job.
0:11:54 > 0:11:57- It's pure perfection.- Thank you.
0:12:05 > 0:12:07You fish is cooked absolutely beautifully.
0:12:07 > 0:12:10Your sauce is wonderful and rich and creamy.
0:12:10 > 0:12:15Potatoes - wonderfully cooked. A very good dish indeed.
0:12:15 > 0:12:19- It looked good and it tasted really fantastic.- Thank you.
0:12:20 > 0:12:22They liked the dish.
0:12:22 > 0:12:26They said good comments about it, and so I'm really proud of myself.
0:12:27 > 0:12:29Congratulations. Off you go.
0:12:29 > 0:12:31Thank you.
0:12:43 > 0:12:46With the fish, I made it into a square.
0:12:46 > 0:12:49- Did you two get any bad comments? - TJ: No.- No?
0:12:49 > 0:12:55You didn't get any bad comments? Not about the chips? Nothing?
0:12:55 > 0:12:58- I think they all did really well. - They did really, really well.
0:12:58 > 0:13:00There is not a disaster in the room.
0:13:00 > 0:13:03We've seen what they can do following direction.
0:13:03 > 0:13:07What I'm looking forward to seeing is the personalities coming through,
0:13:07 > 0:13:10and I think we'll see that when they cook their own food.
0:13:14 > 0:13:15You got one hour.
0:13:15 > 0:13:20You'll cook for us two dishes that you love.
0:13:20 > 0:13:22Remember, it is a competition,
0:13:22 > 0:13:25and we can only take one forward to the quarterfinal.
0:13:25 > 0:13:27Let's cook.
0:13:31 > 0:13:35These cooks have us to help them in the MasterChef kitchen,
0:13:35 > 0:13:37but if they were doing it at home,
0:13:37 > 0:13:40they really would need a responsible adult with them.
0:13:46 > 0:13:49Emily, what are the two dishes you're going to cook for us?
0:13:49 > 0:13:52I'm doing Tuscan bean soup
0:13:52 > 0:13:56and then puy lentils with haddock and salsa verde.
0:13:56 > 0:13:59Tell me why these dishes are special to you and why you're cooking them.
0:13:59 > 0:14:02These are the ones I cook for my family,
0:14:02 > 0:14:05and the first time I cooked it, they really liked it.
0:14:05 > 0:14:08Have you decided what you want to do when you grow up?
0:14:08 > 0:14:12Well, chef or a dance teacher.
0:14:12 > 0:14:15- Brilliant.- Not the two combined, though?- No.- No.
0:14:17 > 0:14:21She's got a big piece of fish, a lot of work to do with the soup,
0:14:21 > 0:14:24she's got lentils to cook. It's the timing
0:14:24 > 0:14:27and the amount of work she's given herself that worries me.
0:14:36 > 0:14:39Maya, what are the two dishes you're cooking for us today?
0:14:39 > 0:14:45Pan-fried prawns with a raspberry-and-lime drizzle.
0:14:45 > 0:14:50Dessert, I'm doing white-chocolate-and-lime mousse.
0:14:50 > 0:14:52What's the inspiration for these two dishes?
0:14:52 > 0:14:55Me and my dad made the first dish up
0:14:55 > 0:14:59especially for Junior MasterChef. It's completely unique.
0:14:59 > 0:15:01I'm very daring,
0:15:01 > 0:15:04so I try different stuff and see what it turns out like.
0:15:04 > 0:15:07Do you think your two dishes are going to impress us?
0:15:07 > 0:15:10Hopefully, fingers crossed.
0:15:14 > 0:15:16Maya has got some daring ideas.
0:15:16 > 0:15:21Prawns and raspberries might be a little bit risky.
0:15:21 > 0:15:26I'm just not sure those flavours are the best combined, but we'll see.
0:15:29 > 0:15:32OK, we're halfway, guys.
0:15:32 > 0:15:35So keep focused. You're doing great.
0:15:41 > 0:15:44What are your two dishes today?
0:15:44 > 0:15:47Today, I'm making barbecued chicken wings with a blue-cheese dip.
0:15:47 > 0:15:51For the main, I'm making pan-fried scallops with flavoured rice.
0:15:51 > 0:15:55- Yum! Are these two dishes going to make you a quarterfinalist?- Yes.
0:15:55 > 0:15:57- I like your confidence.- Thank you.
0:16:02 > 0:16:05TJ is cooking what I call crowd-pleasers.
0:16:05 > 0:16:08I think TJ's got a winning menu.
0:16:08 > 0:16:10It's just whether he's got the skill to pull it off.
0:16:10 > 0:16:13I'm really looking forward to trying his food.
0:16:16 > 0:16:19You've got 12 minutes left, everyone. Just 12 minutes.
0:16:28 > 0:16:32Joe, what dishes are you cooking for us today to impress us?
0:16:32 > 0:16:35I'm cooking colcannon and lamb cutlets,
0:16:35 > 0:16:39and pancakes with raspberries, chocolate Nutella,
0:16:39 > 0:16:43icing sugar on the top with a strawberry. I just love pancakes.
0:16:43 > 0:16:47Joe, what would it mean for you to get a place in the quarterfinal?
0:16:47 > 0:16:51It'd be amazing. But there's only one opportunity, though.
0:16:51 > 0:16:54- Joe, good luck with it.- Thank you.
0:16:57 > 0:17:01Pancakes with hazelnut and chocolate spread's a lovely idea,
0:17:01 > 0:17:05but with raspberries as well?
0:17:08 > 0:17:10Guys, one more minute,
0:17:10 > 0:17:14and you've got to get the food on the plates. I'm going to call time.
0:17:37 > 0:17:42That's it, guys. Time is up. Stop what you're doing, please.
0:17:49 > 0:17:55Joe's main course is lamb cutlets served with colcannon -
0:17:55 > 0:17:58an Irish mashed potato with cabbage and spring onion -
0:17:58 > 0:18:02and oven-baked carrots, and a beef jelly.
0:18:12 > 0:18:14I really enjoyed the flavours.
0:18:14 > 0:18:17The mixture of the lamb with that cabbage, the spring onions
0:18:17 > 0:18:21and the potato is really wonderful, also with those sweet carrots.
0:18:21 > 0:18:24The sauce is wonderful and rich and flavoured with rosemary.
0:18:24 > 0:18:27If I have one tiny criticism,
0:18:27 > 0:18:32I think your lamb's cooked just a little further than it needs to be.
0:18:32 > 0:18:34It's starting to dry out.
0:18:34 > 0:18:37Joe, you've done a fantastic job here.
0:18:37 > 0:18:40I mean, the presentation is even better than
0:18:40 > 0:18:41something I would produce.
0:18:41 > 0:18:45- I think you've done a really good job, so well done.- Thank you.
0:18:45 > 0:18:50Joe's dessert is pancakes filled with chocolate and hazelnut spread
0:18:50 > 0:18:52and raspberries.
0:18:57 > 0:18:59You can tell that you've made pancakes a lot of times -
0:18:59 > 0:19:01the batter is the right thickness,
0:19:01 > 0:19:05your pancakes are lovely and light and very, very thin.
0:19:05 > 0:19:09The nutty hazelnut and chocolate spread I really, really like.
0:19:09 > 0:19:12For me, you either need the raspberries in there
0:19:12 > 0:19:15or just the hazelnut and chocolate spread.
0:19:15 > 0:19:18I love the chocolate and raspberries. I really like it.
0:19:18 > 0:19:22It's a bit of a controversial one, but I think it works, so well done.
0:19:25 > 0:19:27The lamb, just a little bit overdone,
0:19:27 > 0:19:30but fingers crossed that I win.
0:19:33 > 0:19:37Emily's starter is a Tuscan bean soup
0:19:37 > 0:19:41with potatoes, tomatoes, bacon and coriander.
0:19:51 > 0:19:55There are so many flavours in there, and they are quite sophisticated.
0:19:55 > 0:19:57You've got nice creaminess from the beans and potatoes,
0:19:57 > 0:20:01- so I think, overall, it's worked quite well.- Thank you.
0:20:01 > 0:20:04I would have loved to have tasted the bacon or the ham
0:20:04 > 0:20:07that's running through it just a little bit more.
0:20:09 > 0:20:11Emily's main course is haddock,
0:20:11 > 0:20:15served on a bed of puy lentils with roasted tomatoes
0:20:15 > 0:20:18and a salsa verde - a green sauce with capers and anchovies.
0:20:23 > 0:20:26The lentils are just a little bit undercooked,
0:20:26 > 0:20:30but the fish and the salsa verde - very, very well done indeed.
0:20:30 > 0:20:32Thank you.
0:20:32 > 0:20:35I love the combination of the tomato, the fish and the salsa verde.
0:20:35 > 0:20:37It's really worked for you.
0:20:37 > 0:20:40And the fish, I think it's cooked really well, so congratulations.
0:20:40 > 0:20:42Thank you.
0:20:44 > 0:20:48I didn't mind the criticism because it told me
0:20:48 > 0:20:53what I have to do for the next time I maybe cook them for family.
0:20:55 > 0:20:59TJ's starter is barbecued chicken wings
0:20:59 > 0:21:01with a blue-cheese dip
0:21:01 > 0:21:03and rocket-and-tomato salad.
0:21:12 > 0:21:14TJ, you're a bold man with your flavours.
0:21:14 > 0:21:17Those chicken wings are lovely and spicy,
0:21:17 > 0:21:19and sweet and sour with the tomato sauce.
0:21:19 > 0:21:22I love the saltiness and the creaminess of your dip.
0:21:22 > 0:21:25- I think it's a really, really good thing.- Thank you.
0:21:25 > 0:21:28There's a lot of spice in there, and I like my spice.
0:21:28 > 0:21:31The chicken wings are really nicely marinated.
0:21:31 > 0:21:34I think there needs to be a little bit more blue cheese in the dip.
0:21:34 > 0:21:36Thank you.
0:21:36 > 0:21:39His main is sticky pan-fried scallops
0:21:39 > 0:21:41flavoured with Chinese five spice
0:21:41 > 0:21:44and served with sweet chilli rice.
0:21:48 > 0:21:51Your rice is cooked beautifully and flavoured really, really well.
0:21:51 > 0:21:53Your scallops are cooked really well.
0:21:53 > 0:21:55It's good cooking. I like it a lot.
0:21:55 > 0:21:59- I really do like it a lot. - Thank you.
0:21:59 > 0:22:02You have a really good handle of flavours and spices.
0:22:02 > 0:22:04The scallops are beautiful,
0:22:04 > 0:22:08- and the combination with the sticky rice, it's really tasty.- Thank you.
0:22:10 > 0:22:13Yeah, I'm really pleased with myself.
0:22:13 > 0:22:15Hopefully, I'm through to the next round.
0:22:17 > 0:22:20Maya has made a starter of pan-fried prawns
0:22:20 > 0:22:22with garlic and ginger,
0:22:22 > 0:22:25served on a wholemeal crostini, with fresh asparagus
0:22:25 > 0:22:27and a raspberry and lime jelly.
0:22:37 > 0:22:41I really like the combination of the prawns, asparagus and bread.
0:22:41 > 0:22:44Raspberries and prawns are not something I've eaten before,
0:22:44 > 0:22:46and I don't know if I'll be rushing back for them,
0:22:46 > 0:22:49but, without the raspberries, I think it's a really nice thing.
0:22:51 > 0:22:53Maya, personally, for me,
0:22:53 > 0:22:55the raspberry doesn't work as well with the prawns
0:22:55 > 0:22:58as maybe something else might,
0:22:58 > 0:23:01but the prawns are cooked really well and they're lovely.
0:23:01 > 0:23:04Maya's dessert is a white-chocolate-and-lime mousse
0:23:04 > 0:23:07with home-made ginger biscuits.
0:23:12 > 0:23:14That mousse is really sweet.
0:23:14 > 0:23:16It's a lovely texture, wonderful and light,
0:23:16 > 0:23:19and I like sponginess of the biscuits as well.
0:23:19 > 0:23:23- I think your dessert's a really lovely thing.- Thank you.
0:23:23 > 0:23:25This is my sort of dessert.
0:23:25 > 0:23:27There is a really good balance of flavours,
0:23:27 > 0:23:32- and you've done well to get this dish perfectly presented.- Thank you.
0:23:33 > 0:23:38I was very pleased with what the judges said, only one bad comment.
0:23:47 > 0:23:50All we've got to do is sit and wait.
0:23:52 > 0:23:57If today is anything to go by, we are in for a super competition.
0:23:57 > 0:24:00- It is truly impressive. - ALL: Yay!
0:24:00 > 0:24:03But now we've got to make the decision.
0:24:03 > 0:24:06One quarterfinal place, we've got ourselves four cooks,
0:24:06 > 0:24:08where do you want to start?
0:24:10 > 0:24:12Maya's dish, her starter -
0:24:12 > 0:24:16the raspberry, asparagus and prawn combination
0:24:16 > 0:24:19- was just a bit too out there for me. - I agree.
0:24:19 > 0:24:22Maya's white-chocolate-and-lime mousse
0:24:22 > 0:24:24with the ginger biscuits was really well executed.
0:24:24 > 0:24:26It's where she shone.
0:24:27 > 0:24:31It's like when you're waiting for your exam results.
0:24:31 > 0:24:35You're like, "Have I done good? Have I done bad?"
0:24:35 > 0:24:38TJ - the chicken wings - great.
0:24:38 > 0:24:40What a great thing to do.
0:24:40 > 0:24:42The chicken wings had a lovely marinade.
0:24:42 > 0:24:46The blue-cheese dip - there just wasn't enough blue cheese in there.
0:24:46 > 0:24:49But, for me, the real winner was the scallops
0:24:49 > 0:24:53and that lovely sticky rice, and it really tasted good.
0:24:53 > 0:24:57He understands what makes a dish taste brilliant.
0:24:57 > 0:24:59It's hard not knowing
0:24:59 > 0:25:02if you're going to go through to the next round,
0:25:02 > 0:25:04because no-one knows, and, like, how long to go.
0:25:06 > 0:25:10Joe - the lamb a little bit overcooked, a little bit dry.
0:25:10 > 0:25:14He had the beautiful cutlets arranged around the colcannon mash
0:25:14 > 0:25:17- and it just looked impressive. - His pancakes - beautiful.
0:25:17 > 0:25:20For me, they would have been beyond perfect
0:25:20 > 0:25:21if they had had just one filling -
0:25:21 > 0:25:25either the raspberry or the chocolate and hazelnut spread.
0:25:25 > 0:25:28To stay in this competition would be everything for me.
0:25:28 > 0:25:33- Everything. Literally.- Emily - that fish was beautifully cooked.
0:25:33 > 0:25:37The combination of that, the sweetness of the roasted tomatoes,
0:25:37 > 0:25:39it was really tasty.
0:25:39 > 0:25:41The lentils were just that little bit undercooked.
0:25:41 > 0:25:45The Tuscan bean soup - yes, it was good, a nice bowl of soup,
0:25:45 > 0:25:47well executed, but it wasn't a wow thing.
0:25:50 > 0:25:56I'm very, very tense. I don't know what's going to happen.
0:25:56 > 0:25:58So there we are, our four cooks.
0:25:58 > 0:26:00We've got one quarterfinal place.
0:26:02 > 0:26:06I'm sorry, it's incredibly tough for me. The dishes were really strong.
0:26:06 > 0:26:10Serious decision. We've got to think about this really carefully.
0:26:22 > 0:26:26What an impressive day, what an amazing day.
0:26:26 > 0:26:29You should all be really proud of yourselves.
0:26:33 > 0:26:36But, unfortunately, this is a competition,
0:26:36 > 0:26:40and we can only take one of you through to the next round.
0:26:42 > 0:26:44The quarterfinalist is...
0:26:50 > 0:26:52- ..TJ.- Yes!
0:26:52 > 0:26:54- Well done.- Thank you.- Well done.
0:26:54 > 0:26:56Thank you.
0:26:56 > 0:26:57Congratulations.
0:27:02 > 0:27:05Today, I've had so much fun.
0:27:05 > 0:27:07I'm really pleased I got this far, anyway.
0:27:10 > 0:27:12It's just this amazing experience.
0:27:12 > 0:27:16The contestants are, like, really good friends now.
0:27:16 > 0:27:20The things I am going to remember most about today
0:27:20 > 0:27:25are meeting the judges and seeing TJ win.
0:27:27 > 0:27:30I'm feeling amazing. I feel really proud of myself,
0:27:30 > 0:27:33because they were really good competitors.
0:27:33 > 0:27:37I didn't think it'd be me going through to the quarterfinal.
0:27:37 > 0:27:39I feel really good. I've never felt this way before.
0:27:39 > 0:27:42TG will be back for the quarterfinal,
0:27:42 > 0:27:45when he'll compete with three other heat winners
0:27:45 > 0:27:48for the title of Junior MasterChef.
0:27:52 > 0:27:55If you'd like to make John's masterclass dish,
0:27:55 > 0:27:59visit CBBC's Junior MasterChef page for the recipe.
0:28:03 > 0:28:07Subtitles by Red Bee Media Ltd