Episode 1 Junior MasterChef


Episode 1

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The competition to find the best young cook in the country is back.

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From over 1,000 applications, only 32 cooks have made it to the heats.

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Now top chef John Torode

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and food blogger and TV cook Donal Skehan

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have to decide which cook is good enough

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to win the title of Junior MasterChef.

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Junior MasterChef, and we've got four passionate cooks

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who are really excited about food.

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I'm incredibly excited to see these guys cook.

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It's going to be amazing.

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Today, they're going to face two very serious challenges.

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The first one is a masterclass from me -

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how to make proper fishfingers.

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Look at the colour, because that's what you have to recreate.

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Nice. And then, afterwards, the pressure will be on,

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because they're going to get a chance to cook for us their food.

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Competing today are TJ, Maya, Emily and Joe.

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Cooking - I love cooking. It's exciting, it's really good.

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I think I am pretty good. That's what my mum thinks, anyway.

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My dream is to be a really famous cook.

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I'm going to try and impress the judges.

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I am definitely going to give it my best shot.

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Well, today is going to be tough.

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We can only take one cook through to the quarterfinal.

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G'day, guys. Welcome to Junior MasterChef.

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So, today's masterclass - proper fishfingers

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with proper chips and tartar sauce.

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First, we're going to cut the fish, ready for the fish fingers.

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One, two, three.

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The next thing to do is to coat the fish. Beat the egg...

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We dip them first in flour...

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Into the egg...

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..and then breadcrumbs.

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So is everyone OK so far? You've followed all the stages?

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ALL: Yes.

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Next, we're going to make the chips.

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You can make any shape, but I like little cubes with this.

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So there's our chips.

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We going to make the tartar sauce.

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Now, mayonnaise...

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chopped gherkins, chopped capers,

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then some chopped herbs - flat-leaf parsley, some chervil

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and some chives - and mix them all together.

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So that's the tartar sauce made.

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And now to cook our chips and our fishfingers.

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Cooking with the oil - we're here to help, but make sure

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if you're at home that you have a responsible adult to help you out.

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Pour the potatoes in

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and then lower the basket gently.

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You'll hear it start to fry. Now, our fishfingers.

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How are we going to tell if that oil is hot enough?

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You get a piece of breadcrumb and put it in,

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-and if it starts bubbling, it's ready.

-Very good. I use parsley,

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but that's a really good idea.

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That means it's ready to go. Gently lower these in.

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Really gently.

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Gently turn them over. Nice golden-brown colour.

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Look at the colour, because that's what you have to recreate.

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My fishfingers, I think, are ready. So now to put the dish together.

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A blob of tartar sauce, a little stack of fishfingers,

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some potatoes...

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Maybe put a little bit of rosemary inside there.

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And there you have it - fishfingers, tartar sauce and chips.

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-Amazing. It's perfectly presented.

-It looks delicious and really tasty.

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We'll give you 40 minutes to do this dish.

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We're looking forward to tasting what you can do.

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Wash your hands, and let's cook.

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11-year-old Joe is from Essex.

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He cooks for his family every Saturday,

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and recently won a baking competition at school.

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It's going to be scary when they taste the food,

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and I'm scared something goes wrong when I'm cooking.

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-Show us your fingers, Joe.

-It's a bit...

-Hold them up, mate.

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-THEY LAUGH

-That's brilliant.

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Joe, what age were you when you started cooking?

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-I was five years old.

-Same as me.

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The first thing I cooked was pancakes and cakes with my mum.

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Joe, how are you feeling about being here on MasterChef?

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Happy. Amazingly happy.

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-Joe, good luck.

-Thank you.

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11-year-old TJ is from Enfield. He regularly cooks for his family,

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and once made a dinner for 14 people.

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When I cook, I feel like I can do anything.

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I feel like I could do a cartwheel, swim 200 metres,

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I could do anything, to be honest.

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TJ, do you remember the first thing you ever cooked?

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It was a Christmas party, a roast dinner.

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-Do you help your mum in the kitchen?

-No, I kicked her out!

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I like your style.

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-You want it all for yourself?

-Yeah.

-OK.

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-Are you feeling confident?

-Yeah, very confident.

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-Are you a competitive person?

-Yeah, very.

-Yeah?

-Yeah.

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-So you think the competition will heat up today?

-Definitely.

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-The best of luck.

-Thank you.

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You're 20 minutes in, halfway point.

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You're doing incredibly well, so stay focused right until the end.

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Nine-year-old Emily is from Suffolk.

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She started cooking when she was seven,

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and her signature dish is Japanese sushi rolls.

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We've got this bookshelf full of recipes.

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I just open the books on a random page and say,

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"That looks nice. I'll just cook it."

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Emily, what do you think you have to do today? What's your plan?

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To show my best skills that I have got

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and to try and get myself to the highest standard than I can do.

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-How important is presentation on the plate to you?

-Very important.

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-If it's messy, it's a no-no.

-OK.

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-So you like to have control on your plate, in presentation?

-Yeah.

-Right.

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-Brilliant. Emily, good luck.

-Thank you.

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10-year-old Maya is from Macclesfield.

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She was taught to cook by her dad,

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and makes her own dinner four times a week.

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At the end, when we have to get all the food out,

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at, like, the last minute, I'm going to really, really panic.

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Maya, how do you feel so far?

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A little bit nervous, but I'm OK.

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What else do you do, besides cooking?

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Horse riding.

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But I love cooking and it's my favourite thing to do.

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My dad used to be a chef, so he knows a few ideas.

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-Good luck with it.

-Thank you.

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Last few minutes, guys.

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Make them look great.

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The last 60 seconds to finish off your dish, please.

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Well done, guys, but your time is up. Stop cooking.

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It's now judgment time.

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Are the fishfingers golden brown?

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Will the chips have a crispy outside and a fluffy inside?

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And is the tartar sauce packed with flavour from the herbs?

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Let's try yours first, Joe.

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I think your fish is cooked beautifully.

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The flavour of your tartar sauce is great, lots of herbs.

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Your potatoes, because they're cut so small, are going soggy,

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because they haven't had time to go crispy and puff up in the middle.

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But I like it a lot, Joe. Really like it.

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The potatoes, as John said, they could be more crispy,

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but that's the only thing. The rest is fantastic. Well done.

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Overall, I think my fish and chips were good...

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apart from the soggy bits inside the chips.

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TJ, let's have a look at yours.

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TJ, the flavours are all there. It's nice and crispy.

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The fishfingers are a little bigger than what we had suggested,

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-but, overall, the dish is working for you. Well done.

-Thank you.

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TJ, you've got to be proud of that.

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Lovely pile of chips, all perfectly cooked,

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going really well with that tartar sauce with lots of herbs.

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Your fish - wonderful and crispy on the outside

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and cooked really well through the middle. They're great.

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Thank you.

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I'm really pleased, to be honest. I felt really proud of myself.

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Maya, let's have a look at yours.

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Do you know, your presentation makes me smile. Do you know why?

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Because every way I turn the plate, there's a smile on it.

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Look, that way is a smile on it,

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that way there's a smile on it. Brilliant.

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Maya, you've got the tartar sauce really nice.

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Really great use of the herb. It's really flavourful.

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The fishfingers are lovely.

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The outsides are just a little overdone,

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but they're cooked through, so it's not the end of the world.

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-What do you think you've learned today, Maya?

-How to cook chips.

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An important lesson in life, I think.

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-If anybody should know something, it should be how to cook chips

-Yeah.

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Each side that you looked, there was a smiley face.

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He really liked that.

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Emily, presentation here is key,

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and you have done a fantastic job.

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-It's pure perfection.

-Thank you.

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You fish is cooked absolutely beautifully.

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Your sauce is wonderful and rich and creamy.

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Potatoes - wonderfully cooked. A very good dish indeed.

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-It looked good and it tasted really fantastic.

-Thank you.

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They liked the dish.

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They said good comments about it, and so I'm really proud of myself.

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Congratulations. Off you go.

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Thank you.

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With the fish, I made it into a square.

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-Did you two get any bad comments?

-TJ: No.

-No?

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You didn't get any bad comments? Not about the chips? Nothing?

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-I think they all did really well.

-They did really, really well.

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There is not a disaster in the room.

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We've seen what they can do following direction.

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What I'm looking forward to seeing is the personalities coming through,

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and I think we'll see that when they cook their own food.

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You got one hour.

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You'll cook for us two dishes that you love.

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Remember, it is a competition,

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and we can only take one forward to the quarterfinal.

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Let's cook.

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These cooks have us to help them in the MasterChef kitchen,

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but if they were doing it at home,

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they really would need a responsible adult with them.

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Emily, what are the two dishes you're going to cook for us?

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I'm doing Tuscan bean soup

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and then puy lentils with haddock and salsa verde.

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Tell me why these dishes are special to you and why you're cooking them.

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These are the ones I cook for my family,

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and the first time I cooked it, they really liked it.

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Have you decided what you want to do when you grow up?

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Well, chef or a dance teacher.

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-Brilliant.

-Not the two combined, though?

-No.

-No.

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She's got a big piece of fish, a lot of work to do with the soup,

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she's got lentils to cook. It's the timing

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and the amount of work she's given herself that worries me.

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Maya, what are the two dishes you're cooking for us today?

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Pan-fried prawns with a raspberry-and-lime drizzle.

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Dessert, I'm doing white-chocolate-and-lime mousse.

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What's the inspiration for these two dishes?

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Me and my dad made the first dish up

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especially for Junior MasterChef. It's completely unique.

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I'm very daring,

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so I try different stuff and see what it turns out like.

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Do you think your two dishes are going to impress us?

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Hopefully, fingers crossed.

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Maya has got some daring ideas.

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Prawns and raspberries might be a little bit risky.

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I'm just not sure those flavours are the best combined, but we'll see.

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OK, we're halfway, guys.

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So keep focused. You're doing great.

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What are your two dishes today?

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Today, I'm making barbecued chicken wings with a blue-cheese dip.

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For the main, I'm making pan-fried scallops with flavoured rice.

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-Yum! Are these two dishes going to make you a quarterfinalist?

-Yes.

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-I like your confidence.

-Thank you.

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TJ is cooking what I call crowd-pleasers.

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I think TJ's got a winning menu.

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It's just whether he's got the skill to pull it off.

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I'm really looking forward to trying his food.

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You've got 12 minutes left, everyone. Just 12 minutes.

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Joe, what dishes are you cooking for us today to impress us?

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I'm cooking colcannon and lamb cutlets,

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and pancakes with raspberries, chocolate Nutella,

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icing sugar on the top with a strawberry. I just love pancakes.

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Joe, what would it mean for you to get a place in the quarterfinal?

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It'd be amazing. But there's only one opportunity, though.

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-Joe, good luck with it.

-Thank you.

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Pancakes with hazelnut and chocolate spread's a lovely idea,

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but with raspberries as well?

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Guys, one more minute,

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and you've got to get the food on the plates. I'm going to call time.

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That's it, guys. Time is up. Stop what you're doing, please.

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Joe's main course is lamb cutlets served with colcannon -

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an Irish mashed potato with cabbage and spring onion -

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and oven-baked carrots, and a beef jelly.

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I really enjoyed the flavours.

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The mixture of the lamb with that cabbage, the spring onions

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and the potato is really wonderful, also with those sweet carrots.

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The sauce is wonderful and rich and flavoured with rosemary.

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If I have one tiny criticism,

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I think your lamb's cooked just a little further than it needs to be.

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It's starting to dry out.

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Joe, you've done a fantastic job here.

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I mean, the presentation is even better than

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something I would produce.

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-I think you've done a really good job, so well done.

-Thank you.

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Joe's dessert is pancakes filled with chocolate and hazelnut spread

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and raspberries.

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You can tell that you've made pancakes a lot of times -

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the batter is the right thickness,

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your pancakes are lovely and light and very, very thin.

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The nutty hazelnut and chocolate spread I really, really like.

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For me, you either need the raspberries in there

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or just the hazelnut and chocolate spread.

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I love the chocolate and raspberries. I really like it.

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It's a bit of a controversial one, but I think it works, so well done.

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The lamb, just a little bit overdone,

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but fingers crossed that I win.

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Emily's starter is a Tuscan bean soup

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with potatoes, tomatoes, bacon and coriander.

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There are so many flavours in there, and they are quite sophisticated.

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You've got nice creaminess from the beans and potatoes,

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-so I think, overall, it's worked quite well.

-Thank you.

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I would have loved to have tasted the bacon or the ham

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that's running through it just a little bit more.

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Emily's main course is haddock,

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served on a bed of puy lentils with roasted tomatoes

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and a salsa verde - a green sauce with capers and anchovies.

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The lentils are just a little bit undercooked,

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but the fish and the salsa verde - very, very well done indeed.

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Thank you.

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I love the combination of the tomato, the fish and the salsa verde.

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It's really worked for you.

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And the fish, I think it's cooked really well, so congratulations.

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Thank you.

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I didn't mind the criticism because it told me

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what I have to do for the next time I maybe cook them for family.

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TJ's starter is barbecued chicken wings

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with a blue-cheese dip

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and rocket-and-tomato salad.

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TJ, you're a bold man with your flavours.

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Those chicken wings are lovely and spicy,

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and sweet and sour with the tomato sauce.

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I love the saltiness and the creaminess of your dip.

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-I think it's a really, really good thing.

-Thank you.

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There's a lot of spice in there, and I like my spice.

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The chicken wings are really nicely marinated.

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I think there needs to be a little bit more blue cheese in the dip.

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Thank you.

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His main is sticky pan-fried scallops

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flavoured with Chinese five spice

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and served with sweet chilli rice.

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Your rice is cooked beautifully and flavoured really, really well.

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Your scallops are cooked really well.

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It's good cooking. I like it a lot.

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-I really do like it a lot.

-Thank you.

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You have a really good handle of flavours and spices.

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The scallops are beautiful,

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-and the combination with the sticky rice, it's really tasty.

-Thank you.

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Yeah, I'm really pleased with myself.

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Hopefully, I'm through to the next round.

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Maya has made a starter of pan-fried prawns

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with garlic and ginger,

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served on a wholemeal crostini, with fresh asparagus

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and a raspberry and lime jelly.

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I really like the combination of the prawns, asparagus and bread.

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Raspberries and prawns are not something I've eaten before,

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and I don't know if I'll be rushing back for them,

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but, without the raspberries, I think it's a really nice thing.

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Maya, personally, for me,

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the raspberry doesn't work as well with the prawns

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as maybe something else might,

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but the prawns are cooked really well and they're lovely.

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Maya's dessert is a white-chocolate-and-lime mousse

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with home-made ginger biscuits.

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That mousse is really sweet.

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It's a lovely texture, wonderful and light,

0:23:140:23:16

and I like sponginess of the biscuits as well.

0:23:160:23:19

-I think your dessert's a really lovely thing.

-Thank you.

0:23:190:23:23

This is my sort of dessert.

0:23:230:23:25

There is a really good balance of flavours,

0:23:250:23:27

-and you've done well to get this dish perfectly presented.

-Thank you.

0:23:270:23:32

I was very pleased with what the judges said, only one bad comment.

0:23:330:23:38

All we've got to do is sit and wait.

0:23:470:23:50

If today is anything to go by, we are in for a super competition.

0:23:520:23:57

-It is truly impressive.

-ALL: Yay!

0:23:570:24:00

But now we've got to make the decision.

0:24:000:24:03

One quarterfinal place, we've got ourselves four cooks,

0:24:030:24:06

where do you want to start?

0:24:060:24:08

Maya's dish, her starter -

0:24:100:24:12

the raspberry, asparagus and prawn combination

0:24:120:24:16

-was just a bit too out there for me.

-I agree.

0:24:160:24:19

Maya's white-chocolate-and-lime mousse

0:24:190:24:22

with the ginger biscuits was really well executed.

0:24:220:24:24

It's where she shone.

0:24:240:24:26

It's like when you're waiting for your exam results.

0:24:270:24:31

You're like, "Have I done good? Have I done bad?"

0:24:310:24:35

TJ - the chicken wings - great.

0:24:350:24:38

What a great thing to do.

0:24:380:24:40

The chicken wings had a lovely marinade.

0:24:400:24:42

The blue-cheese dip - there just wasn't enough blue cheese in there.

0:24:420:24:46

But, for me, the real winner was the scallops

0:24:460:24:49

and that lovely sticky rice, and it really tasted good.

0:24:490:24:53

He understands what makes a dish taste brilliant.

0:24:530:24:57

It's hard not knowing

0:24:570:24:59

if you're going to go through to the next round,

0:24:590:25:02

because no-one knows, and, like, how long to go.

0:25:020:25:04

Joe - the lamb a little bit overcooked, a little bit dry.

0:25:060:25:10

He had the beautiful cutlets arranged around the colcannon mash

0:25:100:25:14

-and it just looked impressive.

-His pancakes - beautiful.

0:25:140:25:17

For me, they would have been beyond perfect

0:25:170:25:20

if they had had just one filling -

0:25:200:25:21

either the raspberry or the chocolate and hazelnut spread.

0:25:210:25:25

To stay in this competition would be everything for me.

0:25:250:25:28

-Everything. Literally.

-Emily - that fish was beautifully cooked.

0:25:280:25:33

The combination of that, the sweetness of the roasted tomatoes,

0:25:330:25:37

it was really tasty.

0:25:370:25:39

The lentils were just that little bit undercooked.

0:25:390:25:41

The Tuscan bean soup - yes, it was good, a nice bowl of soup,

0:25:410:25:45

well executed, but it wasn't a wow thing.

0:25:450:25:47

I'm very, very tense. I don't know what's going to happen.

0:25:500:25:56

So there we are, our four cooks.

0:25:560:25:58

We've got one quarterfinal place.

0:25:580:26:00

I'm sorry, it's incredibly tough for me. The dishes were really strong.

0:26:020:26:06

Serious decision. We've got to think about this really carefully.

0:26:060:26:10

What an impressive day, what an amazing day.

0:26:220:26:26

You should all be really proud of yourselves.

0:26:260:26:29

But, unfortunately, this is a competition,

0:26:330:26:36

and we can only take one of you through to the next round.

0:26:360:26:40

The quarterfinalist is...

0:26:420:26:44

-..TJ.

-Yes!

0:26:500:26:52

-Well done.

-Thank you.

-Well done.

0:26:520:26:54

Thank you.

0:26:540:26:56

Congratulations.

0:26:560:26:57

Today, I've had so much fun.

0:27:020:27:05

I'm really pleased I got this far, anyway.

0:27:050:27:07

It's just this amazing experience.

0:27:100:27:12

The contestants are, like, really good friends now.

0:27:120:27:16

The things I am going to remember most about today

0:27:160:27:20

are meeting the judges and seeing TJ win.

0:27:200:27:25

I'm feeling amazing. I feel really proud of myself,

0:27:270:27:30

because they were really good competitors.

0:27:300:27:33

I didn't think it'd be me going through to the quarterfinal.

0:27:330:27:37

I feel really good. I've never felt this way before.

0:27:370:27:39

TG will be back for the quarterfinal,

0:27:390:27:42

when he'll compete with three other heat winners

0:27:420:27:45

for the title of Junior MasterChef.

0:27:450:27:48

If you'd like to make John's masterclass dish,

0:27:520:27:55

visit CBBC's Junior MasterChef page for the recipe.

0:27:550:27:59

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0:28:030:28:07

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