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 > 0:00:21and food blogger and TV cook Donal Skehan...
0:00:23 > 0:00:25..have two decide which Cook is good enough
0:00:25 > 0:00:29to win the title of Junior MasterChef.
0:00:37 > 0:00:39Junior MasterChef and it's quarter-final day.
0:00:39 > 0:00:42Four of the best cooks from our heats
0:00:42 > 0:00:45and today it's going to be the clash of the titans.
0:00:45 > 0:00:50Who of our four cooks are going to show a real passion for cooking?
0:00:50 > 0:00:53'I'm in the final eight in the whole country'
0:00:53 > 0:00:58so that's just absolutely amazing.
0:00:59 > 0:01:01'I can't believe I got this far.'
0:01:01 > 0:01:04It doesn't compare to anything. It's just too good.
0:01:04 > 0:01:07It's like the best summer holidays I've ever had.
0:01:08 > 0:01:10'I really want to get through today'
0:01:10 > 0:01:14cos it will really give me the confidence boost that I need
0:01:14 > 0:01:16to progress further with my cooking.
0:01:16 > 0:01:19So I'm going to give it everything.
0:01:19 > 0:01:21'My competitors today, I think,'
0:01:21 > 0:01:23are going to be very tough
0:01:23 > 0:01:25because I'm the smallest one here.
0:01:25 > 0:01:29But sometimes small people can be big people.
0:01:31 > 0:01:32Good luck!
0:01:32 > 0:01:35Two really tough challenges for our cooks today.
0:01:35 > 0:01:36First up, a taste test.
0:01:39 > 0:01:42Then they're going to be cooking their best two course menu
0:01:42 > 0:01:43to really impress us.
0:01:43 > 0:01:47It's going to be an incredibly tough decision.
0:01:47 > 0:01:50We only have two places in our semi-final.
0:01:53 > 0:01:54This is the taste test.
0:01:54 > 0:01:59I'm going to make duck with olives, shallots and polenta chips.
0:01:59 > 0:02:02Their palates are going to be seriously under pressure.
0:02:02 > 0:02:04First of all, some shallots,
0:02:04 > 0:02:07cook with some butter and some thyme.
0:02:07 > 0:02:11Alongside that, some little tiny baby turnips.
0:02:11 > 0:02:12Now for our duck.
0:02:12 > 0:02:15With lots of bits of rosemary on top of it.
0:02:15 > 0:02:18Also, with our duck, polenta chips.
0:02:18 > 0:02:19Mm-hm.
0:02:19 > 0:02:23Inside that polenta - Parmesan cheese, mascarpone,
0:02:23 > 0:02:28huge amounts of garlic and then on the outside some little onion seeds.
0:02:28 > 0:02:29And now the sauce.
0:02:29 > 0:02:34Olives, some parsley, tarragon, chervil and some chicken stock.
0:02:36 > 0:02:38Really complex and rich flavours there.
0:02:38 > 0:02:41I'm just HOPING that our cooks are able to decipher them.
0:02:43 > 0:02:45Josie, the messiest cook...
0:02:46 > 0:02:50..with some of the most beautiful plates.
0:02:51 > 0:02:55It's a taste test - food! Yes!
0:02:55 > 0:03:00I'm hoping that I will be able to do it well.
0:03:00 > 0:03:02This is the taste test.
0:03:02 > 0:03:04What we'd like you to do
0:03:04 > 0:03:07is to identify as many ingredients as you can in this dish.
0:03:07 > 0:03:09Take your time with this.
0:03:09 > 0:03:12Eat everything on the plate and when you have it write it down.
0:03:12 > 0:03:14Best of luck.
0:03:20 > 0:03:23Anything you might think.
0:03:23 > 0:03:27I'd rather you to write down things than not write down things.
0:03:35 > 0:03:37OK.
0:03:37 > 0:03:39Sure you don't want to taste anything again?
0:03:46 > 0:03:49- Are you done?- Yeah.- Thanks, Josie.
0:03:49 > 0:03:52Could you read out what you've written on your list, please.
0:03:52 > 0:03:56Erm, I got, "Lamb, onion, turnip,
0:03:56 > 0:04:00"olives, potato, sage and egg."
0:04:00 > 0:04:01That's good.
0:04:01 > 0:04:05Now, all the ingredients underneath these cloths are in that dish.
0:04:05 > 0:04:08I'm going to see if you can identify them by sight.
0:04:11 > 0:04:12What's that?
0:04:12 > 0:04:13That's chicken.
0:04:13 > 0:04:15No, it's not.
0:04:15 > 0:04:17Turkey?
0:04:17 > 0:04:18What about on here?
0:04:20 > 0:04:23That's Parmesan cheese.
0:04:23 > 0:04:26Thank you very much indeed. Off you go.
0:04:30 > 0:04:32I'm surprised about the duck.
0:04:32 > 0:04:35At first she thought it was pork, then it became lamb
0:04:35 > 0:04:38and when she saw the bird she said it might be a turkey.
0:04:38 > 0:04:40But she got some key components in there.
0:04:40 > 0:04:42She got turnips, olives, she got the Parmesan.
0:04:42 > 0:04:44She tasted things and she smelt things.
0:04:44 > 0:04:46All in all, not a terrible round.
0:04:49 > 0:04:52'I'm feeling disappointed with myself'
0:04:52 > 0:04:55and I've just NOW realised that the meat was duck.
0:04:55 > 0:04:58I haven't really done much with duck whereas the others have,
0:04:58 > 0:05:01so they'll probably get the main meat right.
0:05:06 > 0:05:09I like the way that Nia cooked. I like her adventure.
0:05:09 > 0:05:12Pears and Gorgonzola cheese,
0:05:12 > 0:05:14duck with pomegranates.
0:05:14 > 0:05:16Big, strong, gutsy flavours.
0:05:16 > 0:05:19And don't forget, Nia is only nine years old.
0:05:19 > 0:05:23She produces sophisticated food, almost beyond her years.
0:05:24 > 0:05:26Nia, off you go.
0:05:31 > 0:05:34For the taste test I am a little bit worried
0:05:34 > 0:05:37cos I have got toothpaste in my mouth
0:05:37 > 0:05:40but I think I've got quite good taste buds so it'll be good.
0:05:42 > 0:05:45Don't be afraid to write it down as you taste it.
0:06:01 > 0:06:02Nia, thank you very much.
0:06:02 > 0:06:05Could you just tell us what you've got written on it?
0:06:05 > 0:06:08"Olives, erm, pork...
0:06:08 > 0:06:14"onion, thyme, garlic...and mint."
0:06:14 > 0:06:18I'm just going to ask you if you can identify any of them by sight.
0:06:18 > 0:06:19Erm, chicken.
0:06:22 > 0:06:24Tell me what that is.
0:06:24 > 0:06:26Rosemary.
0:06:26 > 0:06:28Thank you very much, Nia, off you go.
0:06:34 > 0:06:37Nia cooked us duck in her last round
0:06:37 > 0:06:41and to not identify it by taste really is disappointing.
0:06:41 > 0:06:43And then by sight, a lot of the herbs she picked up.
0:06:43 > 0:06:47Rosemary, which I'm really pleased she knew what that was.
0:06:50 > 0:06:54I think John was a little bit harsh...
0:06:54 > 0:06:57cos he chose very hard ingredients
0:06:57 > 0:07:00but it was good because he tested us.
0:07:05 > 0:07:09Tom takes classic dishes - chicken goujon -
0:07:09 > 0:07:10and puts his own little slant on it.
0:07:10 > 0:07:13Adding the salty Parmesan round the outside.
0:07:13 > 0:07:15Lovely and crispy, and light.
0:07:15 > 0:07:19And the skill of making his mayo, which I was really impressed with.
0:07:19 > 0:07:21'I like doing unexpected challenges'
0:07:21 > 0:07:24because I'm quite good at that sort of thing.
0:07:26 > 0:07:28Off you go.
0:07:37 > 0:07:40OK, Tom.
0:07:40 > 0:07:43Do me a favour, Tom, just taste the meat again, please.
0:07:50 > 0:07:53- OK, Tom, done?- Yeah.
0:07:53 > 0:07:57"Black olives, onion, potato, coriander, pork, turnip,
0:07:57 > 0:07:59"parsley and pork fat."
0:08:01 > 0:08:02Do you know what that is?
0:08:02 > 0:08:05- A duck.- A duck.
0:08:05 > 0:08:07What about this? Do you know what this is?
0:08:07 > 0:08:09Polenta.
0:08:09 > 0:08:10Thank you, Tom. Off you go.
0:08:16 > 0:08:20Again, I think I'm slightly on the disappointed side.
0:08:20 > 0:08:24By taste, Tom didn't get the duck but by sight he absolutely did
0:08:24 > 0:08:25and, actually, funnily enough,
0:08:25 > 0:08:28by taste, he believed the chips were made of potato
0:08:28 > 0:08:30but yet he did identify polenta correctly.
0:08:30 > 0:08:33'I thought the challenge was really hard'
0:08:33 > 0:08:35because there was a lot of ingredients
0:08:35 > 0:08:37which seemed to be obvious but they actually weren't.
0:08:39 > 0:08:42I don't think I impressed them, unfortunately.
0:08:45 > 0:08:48Nobody has identified the meat by taste yet.
0:08:48 > 0:08:49We have one last chance.
0:08:52 > 0:08:55Jamie decided to take one of my recipes and cook it for us
0:08:55 > 0:08:58to secure his place in the quarter-final.
0:08:58 > 0:09:02Wonderful dumplings coated with a sweet, sticky syrup.
0:09:02 > 0:09:06He is a brave man to come into the kitchen and take on the Torode
0:09:06 > 0:09:08but he produced a wonderfully flavourful dessert.
0:09:11 > 0:09:13Jamie, off you go.
0:09:20 > 0:09:22'I think I'm quite good at tasting flavours'
0:09:22 > 0:09:25because, like, when you make something and taste it,
0:09:25 > 0:09:27you've got to check the seasoning, and stuff.
0:09:27 > 0:09:30I just hope that I can pick up all the flavours.
0:09:42 > 0:09:44- I finished.- OK, fine. Great.
0:09:44 > 0:09:51"Thyme, black olive, shallot, duck, crispy potato,
0:09:51 > 0:09:53"parsley, and salt and pepper."
0:09:55 > 0:09:58- What's that?- Rosemary.
0:09:58 > 0:10:02- See if there's anything else you can identify.- Parsley.
0:10:06 > 0:10:08Is that tarragon?
0:10:08 > 0:10:10Is that polenta?
0:10:10 > 0:10:11Parmesan...
0:10:11 > 0:10:12garlic and black onion seed.
0:10:12 > 0:10:15Thank you, Jamie, off you go.
0:10:15 > 0:10:16Thank you.
0:10:21 > 0:10:23Black onion seeds - brilliant.
0:10:23 > 0:10:25But we've got somebody who knows it's duck!
0:10:25 > 0:10:27That's the most impressive thing.
0:10:27 > 0:10:29We have someone who has tasted what it is
0:10:29 > 0:10:32and identified it correctly as duck.
0:10:32 > 0:10:34He really is a boy who has been cooking quite a bit.
0:10:36 > 0:10:41I am happy that I've shown the judges that my palate is very good -
0:10:41 > 0:10:43not like my mum and dad's! Sorry, Dad and Mum!
0:10:43 > 0:10:45'I just don't want this day to end.'
0:10:46 > 0:10:48It's really good.
0:10:54 > 0:10:57Now it really is crunch time.
0:10:57 > 0:11:02You have to impress us with your best two course menu.
0:11:02 > 0:11:04One hour!
0:11:06 > 0:11:08Good luck. Let's Cook!
0:11:16 > 0:11:20Today, our cooks have us to call upon if they need some help.
0:11:20 > 0:11:21If they were to do this at home,
0:11:21 > 0:11:25they would have to have a responsible adult with them at all times.
0:11:34 > 0:11:37Nia, a very exciting day for us cos we get to see you cook again.
0:11:37 > 0:11:39We have high expectations.
0:11:39 > 0:11:40Yes, it's very nerve-racking
0:11:40 > 0:11:44cos I've got some very tough competitors.
0:11:44 > 0:11:46Well, Nia, what are your two dishes today?
0:11:46 > 0:11:51I'm cooking rustic mushroom soup with warm soda bread
0:11:51 > 0:11:54and for main, I'm doing chilli lemon splashed haddock
0:11:54 > 0:11:57with a vegetable couscous.
0:11:57 > 0:12:00That's different from the last time you cooked?
0:12:00 > 0:12:04Last time, it was more of a posh and this is more comfort food.
0:12:04 > 0:12:08So, I'm showing you that I can cook different types of styles.
0:12:08 > 0:12:10- Nia, we look forward to it. - Thank you.
0:12:18 > 0:12:20That starter of a comforting mushroom soup
0:12:20 > 0:12:24has to be seasoned to perfection if she's going to impress today.
0:12:24 > 0:12:25I love soda bread
0:12:25 > 0:12:29so I'm going to be looking for wonderfully light and airy bread.
0:12:29 > 0:12:31I just hope she can deliver it in the time.
0:12:31 > 0:12:34Then we've got lemon and chilli splashed haddock
0:12:34 > 0:12:35on a vegetable couscous.
0:12:35 > 0:12:37I'll be just interested to see
0:12:37 > 0:12:39if she can make all those taste clean and crisp.
0:12:39 > 0:12:42If she does, fantastic!
0:12:50 > 0:12:53Jamie, what is your two course menu?
0:12:53 > 0:12:58I'm making goat's cheese, sweet potato and pumpkin seed ravioli
0:12:58 > 0:13:00with a spicy tomato sauce
0:13:00 > 0:13:05and for main, I'm making rib-eye steak with a pea puree,
0:13:05 > 0:13:09grilled tomato and chantenay carrots.
0:13:09 > 0:13:10Mmm!
0:13:10 > 0:13:13What would a place in the semi-final mean to you?
0:13:13 > 0:13:15It would be absolutely fantastic.
0:13:15 > 0:13:17I'm thinking about it now
0:13:17 > 0:13:20but I just really need to get my head down and get this done.
0:13:20 > 0:13:25You have a lot of work to do in a short period of time. Good luck.
0:13:29 > 0:13:30Jamie is going all out today.
0:13:30 > 0:13:33He's making home-made pasta.
0:13:33 > 0:13:36With the sweet potato ravioli, he's pushing his boundaries
0:13:36 > 0:13:38and I'm REALLY looking forward to tasting that starter.
0:13:40 > 0:13:43We then have a steak, and some peas, and some carrots.
0:13:43 > 0:13:45It sounds brilliant.
0:13:45 > 0:13:48For Jamie, he has to make sure it's all done in time.
0:13:52 > 0:13:56We are halfway through the cooking time.
0:13:56 > 0:13:58Stay focused and produce beautiful food!
0:14:05 > 0:14:07Tom, what is your two course menu you've chosen to make for us?
0:14:07 > 0:14:10I'm doing sticky Oriental pork ribs,
0:14:10 > 0:14:14with Oriental noodles and spring vegetables
0:14:14 > 0:14:17and for a pudding, I'm doing a chocolate tower.
0:14:17 > 0:14:19Basically, you've got chocolate mousse
0:14:19 > 0:14:23and you layer it with white chocolate and dark chocolate
0:14:23 > 0:14:25and hopefully it will set, so it should taste nice.
0:14:25 > 0:14:29Can you do me a favour, Tom? Can you please not use the word hopefully?
0:14:29 > 0:14:30DONAL LAUGHS
0:14:30 > 0:14:31- Is it going to set?- Yes.
0:14:31 > 0:14:34- Hopefully.- Hopefully.
0:14:37 > 0:14:41Tom has promised us beautiful ribs, but he has to get them right.
0:14:41 > 0:14:43The meat has to be falling off the bone
0:14:43 > 0:14:47and there had to be that zing of wonderful Asian aromatic flavours.
0:14:47 > 0:14:51And then he's serving up white and dark chocolate mousse.
0:14:51 > 0:14:53If he can get these two right, we're in for a treat.
0:15:03 > 0:15:05Josie, what is your two course menu today?
0:15:05 > 0:15:09Seabass with a Mediterranean crust,
0:15:09 > 0:15:13a Dolcelatte dip and a Mediterranean salad,
0:15:13 > 0:15:18followed by blackcurrant, raspberry and elderflower crowdie.
0:15:18 > 0:15:23- And would you say you're under control?- I'm more tidy today, John.
0:15:23 > 0:15:26- So, note that. - I have taken note of that already.
0:15:26 > 0:15:29I'm impressed we have non mess, we have a bit of order.
0:15:29 > 0:15:32- Yes.- Josie, good luck with it. - Thank you.
0:15:38 > 0:15:42For her main course, she's chosen a Mediterranean crusted seabass.
0:15:42 > 0:15:45And she's doing it with a Dolcelatte dip. Blue cheese and fish?
0:15:45 > 0:15:48Really strong flavours. Does that really work?
0:15:48 > 0:15:52For dessert, Josie's got a blackcurrant and elderflower crowdie,
0:15:52 > 0:15:55a sort of cream mixed with pinhead oatmeal and honey,
0:15:55 > 0:15:59all layered up, looking really, really beautiful.
0:16:06 > 0:16:10You've got five minutes left, everyone. Five minutes left.
0:16:21 > 0:16:24Your time is now up.
0:16:24 > 0:16:28Please step away from your benches and stop cooking.
0:16:33 > 0:16:37Nia has made a starter of rustic mushroom soup,
0:16:37 > 0:16:41served with Irish soda bread, made with baking soda instead of yeast.
0:16:50 > 0:16:54I like your soup. It's really from the mushrooms. It's sweet,
0:16:54 > 0:16:56good bread, with a very rich, woody soup.
0:16:56 > 0:16:59This is like a big bowl of comfort
0:16:59 > 0:17:02I love that you served it with soda bread, one of my favourite breads.
0:17:02 > 0:17:04And you've done a really nice job on it.
0:17:04 > 0:17:06It's got that wonderful home-baked taste to it
0:17:06 > 0:17:08and goes well with the soup.
0:17:10 > 0:17:13Nia's main is chilli lemon splashed haddock,
0:17:13 > 0:17:16served on a bed of vegetable couscous.
0:17:21 > 0:17:23Your fish is cooked beautifully.
0:17:23 > 0:17:27You've got a nice, crispy skin. You've got that wonderful couscous
0:17:27 > 0:17:31with great little pops of sweetness from the peppers in there.
0:17:31 > 0:17:33I think, if anything, you could go a bit further with the spice.
0:17:33 > 0:17:36OK.
0:17:36 > 0:17:38I think it's a good dish.
0:17:38 > 0:17:42I think it would come alive and really explode in your mouth
0:17:42 > 0:17:45with more chilli, that will just make it something quite special.
0:17:47 > 0:17:53I feel a little bit sad that I didn't put enough spice on
0:17:53 > 0:17:57and, you know, give it as much bang as I could, but it was still good.
0:18:00 > 0:18:03Jamie has made a starter of sweet potato
0:18:03 > 0:18:07and goat's cheese ravioli, with a tomato and ginger sauce.
0:18:14 > 0:18:18Three perfectly formed, perfectly filled, little parcels of loveliness.
0:18:18 > 0:18:23Sweet potato, salty goat's cheese, with that sweet tomato sauce.
0:18:23 > 0:18:25It's a very, very good dish, Jamie.
0:18:25 > 0:18:29You've got these wonderful ravioli which you've made by yourself
0:18:29 > 0:18:33in the small amount of time we gave you and they're perfectly formed.
0:18:33 > 0:18:35Really nicely done.
0:18:36 > 0:18:40Jamie's main is rib-eye steak, served with chantenay carrots,
0:18:40 > 0:18:43mint pea puree and grilled tomatoes.
0:18:49 > 0:18:51I think your steak is cooked really well.
0:18:51 > 0:18:54The other thing I really liked, you've chosen a rib-eye.
0:18:54 > 0:18:57Not a piece of fillet with no flavour, but a proper steak.
0:18:57 > 0:19:01A bloke's thing that tastes like meat and that's good.
0:19:01 > 0:19:04You've got that minty freshness from that pea puree,
0:19:04 > 0:19:07the sweetness from that tomato is wonderful with the rest of it
0:19:07 > 0:19:09and you've shown us that you can take
0:19:09 > 0:19:13a big chunk of meat like that and really treat it with respect.
0:19:13 > 0:19:15Really good dish here, Jamie.
0:19:16 > 0:19:19The judges' comments made me feel really warm inside,
0:19:19 > 0:19:23especially the second dish.
0:19:23 > 0:19:26I just really want to get through to the semi-final.
0:19:28 > 0:19:31Tom has made a main course of sticky barbecue ribs,
0:19:31 > 0:19:36served on a bed of rice noodles, with oriental vegetables.
0:19:41 > 0:19:44The chilli kind of sneaks up on you and whacks you round the head.
0:19:44 > 0:19:47Really nice alongside the lovely noodles
0:19:47 > 0:19:50which you've kept nice and moist and sweet.
0:19:50 > 0:19:53Your noodles, I really like.
0:19:53 > 0:19:57Really wonderful, rich onion type flavour running all the way through,
0:19:57 > 0:20:00but I think those ribs could be cooked a little bit longer
0:20:00 > 0:20:01and they should fall off the bone.
0:20:03 > 0:20:06Tom's dessert is white and dark chocolate layered mousse,
0:20:06 > 0:20:09served with chocolate coated strawberries.
0:20:15 > 0:20:19There's a lovely layer of bitterness from the chocolate
0:20:19 > 0:20:22and then that creamy sweetness from the white chocolate
0:20:22 > 0:20:25and it's beautifully set, it's wonderfully light.
0:20:25 > 0:20:28The only thing is I would love a little bit of texture on the top,
0:20:28 > 0:20:30maybe honeycomb, just for more crunch,
0:20:30 > 0:20:33but really nice dessert, Tom.
0:20:33 > 0:20:35Tom, is this a dessert for two?
0:20:35 > 0:20:39Is there any way really one person could devour the whole lot?
0:20:39 > 0:20:41- Definitely.- Really?!- (Yes.)
0:20:41 > 0:20:44I like the sweet milkiness coming from the milk chocolate
0:20:44 > 0:20:46and the strawberries dipped in chocolate.
0:20:46 > 0:20:49Sweet, but sharp. It's a really good thing
0:20:49 > 0:20:54and you know, a biscuit wouldn't go astray.
0:20:55 > 0:20:57Incredibly proud of myself,
0:20:57 > 0:20:59even if they don't think it's enough.
0:20:59 > 0:21:00To get those comments
0:21:00 > 0:21:05and to be able to complete this challenge, I'm overwhelmed.
0:21:08 > 0:21:10Josie's main is seabass
0:21:10 > 0:21:14with a Mediterranean crust of breadcrumbs, pine nuts and olives,
0:21:14 > 0:21:17served with a dip of creme fraiche and Dolcelatte,
0:21:17 > 0:21:19an Italian blue cheese,
0:21:19 > 0:21:21and a tomato and mozzarella salad.
0:21:23 > 0:21:25Josie, I think you have a bit of a retro streak in you,
0:21:25 > 0:21:28because I love the way you've presented it.
0:21:28 > 0:21:30You definitely like the '80s style thing
0:21:30 > 0:21:32and that's why I think John likes it as much as he does.
0:21:32 > 0:21:36It's that cool, kind of retro throwback.
0:21:36 > 0:21:38That's why I like it, because it's cool.
0:21:38 > 0:21:40You're a little bit retro and quirky yourself, John.
0:21:40 > 0:21:42Cool.
0:21:42 > 0:21:44Cool. OK, we'll go with cool.
0:21:50 > 0:21:52Good food reminds you of things
0:21:52 > 0:21:55and this reminds me of the Mediterranean sunshine.
0:21:55 > 0:21:57Salty olives, that crunchiness of the pine nuts.
0:21:57 > 0:22:01I really like the fish, because the fish is cooked really well.
0:22:01 > 0:22:03But I think the blue cheese and the fish,
0:22:03 > 0:22:05they're fighting against each other.
0:22:05 > 0:22:09But what I'm really pleased about, it's your food, your ideas
0:22:09 > 0:22:11and I think that's brilliant. Good on you.
0:22:11 > 0:22:15I love this salad. It totally has your own twist.
0:22:15 > 0:22:19It's that classic of mozzarella, tomatoes and basil leaves
0:22:19 > 0:22:21and those flavours are heightened
0:22:21 > 0:22:23with the addition of pine nuts and olives.
0:22:23 > 0:22:26You've gone all out and it's great.
0:22:27 > 0:22:30Josie's dessert is summer fruits and cream crowdie -
0:22:30 > 0:22:35a Scottish porridge, made with oatmeal, honey and cream.
0:22:42 > 0:22:46I like dessert to be surprising and individual and not too sweet
0:22:46 > 0:22:48and this is just how I like it.
0:22:48 > 0:22:51It's rich and almost porridge-like from those oats underneath
0:22:51 > 0:22:53and then you get the really good, sharp hit
0:22:53 > 0:22:55coming from those blackcurrants.
0:22:55 > 0:22:57You still have wonderful richness
0:22:57 > 0:22:59coming from the elderflower in the background.
0:22:59 > 0:23:02I think it's a really lovely thing.
0:23:02 > 0:23:04Because there's wonderful tanginess and sourness
0:23:04 > 0:23:06from the berries in there,
0:23:06 > 0:23:10this really works and I love it. It's just different.
0:23:10 > 0:23:13I'm pretty chuffed with all of that and...
0:23:15 > 0:23:18..hoping and praying, hoping and praying.
0:23:29 > 0:23:33Four really good cooks and we've only got two semi-final places.
0:23:33 > 0:23:36If our decision today was put solely down to that taste test,
0:23:36 > 0:23:39Jamie would be through with flying colours.
0:23:39 > 0:23:43Not only that, but he produced wonderful dishes.
0:23:43 > 0:23:46Jamie's ravioli, with the tomato sauce, spiced with ginger,
0:23:46 > 0:23:47a great combination.
0:23:47 > 0:23:52And then that really chunky bit of meat, which he cooked to perfection.
0:23:52 > 0:23:53I was seriously impressed.
0:23:53 > 0:23:55The guy's a little star.
0:23:55 > 0:23:57He deserves a semi-final place.
0:23:57 > 0:24:01That leaves us with Nia, Josie and Tom.
0:24:01 > 0:24:03Tom, liked the noodle salad.
0:24:03 > 0:24:06Rich with chilli, thought it was really delicious,
0:24:06 > 0:24:08but the ribs weren't quite cooked enough.
0:24:08 > 0:24:11Tom had that wonderfully silky mousse,
0:24:11 > 0:24:13but the only thing I was missing was texture,
0:24:13 > 0:24:17maybe some honeycomb, or some sort of crunch in there.
0:24:17 > 0:24:19Just being here is... it's been an experience
0:24:19 > 0:24:21and I've enjoyed it all the way.
0:24:21 > 0:24:23And even if I don't get through,
0:24:23 > 0:24:26it's been fun and I'll remember it forever.
0:24:26 > 0:24:30Josie's seabass, cooked very well, all seasoned very well.
0:24:30 > 0:24:32The blue cheese dip by itself was tasty.
0:24:32 > 0:24:35Maybe not with the fish, but altogether,
0:24:35 > 0:24:37a really well-cooked dish.
0:24:37 > 0:24:40Josie's dessert was delicious. It was sharp,
0:24:40 > 0:24:42it tasted like the best porridge in the world.
0:24:42 > 0:24:46It was a really good, hearty dessert that smacked you round the mouth.
0:24:46 > 0:24:48The best thing about Josie in the kitchen
0:24:48 > 0:24:51is that you can see the potential.
0:24:51 > 0:24:56It would just be absolutely amazing if I got a place in the semi-final.
0:24:56 > 0:24:58It would just feel like, sort of one...
0:24:59 > 0:25:01..bingo!
0:25:01 > 0:25:05Kind of like a "yee-ha!" type of feel.
0:25:05 > 0:25:08Nia's dishes today were quite pared back
0:25:08 > 0:25:10from what we've had from her before.
0:25:10 > 0:25:15Really nice simple flavours in that woody, earthy mushroom soup
0:25:15 > 0:25:17and that soda bread, nice, crusty and crunchy outside
0:25:17 > 0:25:19and a wonderful, clean home-baked taste.
0:25:19 > 0:25:21For our main course, we had couscous,
0:25:21 > 0:25:26the couscous bejewelled with sprinkles of red pepper.
0:25:26 > 0:25:27It went beautifully with fish.
0:25:27 > 0:25:32But I wanted a bit more chilli, just to bring the whole thing alive.
0:25:32 > 0:25:34If I go home today, I'll feel a bit sad,
0:25:34 > 0:25:37but I'll be really happy that I got this far
0:25:37 > 0:25:43and all the other competitors who go through, you know, they deserve it.
0:25:46 > 0:25:48SHE EXHALES DEEPLY
0:25:48 > 0:25:50'We have to make the right decision today,'
0:25:50 > 0:25:55because one of these cooks could be our Junior Masterchef Champion.
0:25:58 > 0:26:01Who's it going to be?
0:26:08 > 0:26:10Incredible day today, guys. Wow,
0:26:10 > 0:26:13we were really impressed with the work you've put in.
0:26:16 > 0:26:18But we only have two places in our semi-final.
0:26:21 > 0:26:24Our first semi-finalist is...
0:26:26 > 0:26:28..Jamie.
0:26:28 > 0:26:30- Well done.- Thank you.
0:26:32 > 0:26:36Our second semi-finalist is...
0:26:38 > 0:26:39..Josie.
0:26:40 > 0:26:42Thank you.
0:26:44 > 0:26:45Well done.
0:26:52 > 0:26:56I've learnt quite a lot, you know, that I really can cook.
0:26:56 > 0:26:59I didn't get through, but I'm still proud of myself.
0:27:00 > 0:27:03I'm feeling a bit shocked, because it's the end of the road.
0:27:03 > 0:27:07But I've learned that if I do try harder,
0:27:07 > 0:27:10then good things will come.
0:27:12 > 0:27:15'I'm so happy.'
0:27:15 > 0:27:16It's unreal,
0:27:16 > 0:27:19this is way better than any Christmas present or anything.
0:27:21 > 0:27:22I'm actually in the semi-final!
0:27:27 > 0:27:30'Yeah! I'm feeling amazing.'
0:27:30 > 0:27:36I'm so excited for the challenges that we're going to get.
0:27:36 > 0:27:39I'm going to give absolutely everything that I've got.
0:27:41 > 0:27:43I'm through!
0:27:43 > 0:27:45Yay!
0:27:46 > 0:27:49Jamie and Josie will be back for the semi-finals.
0:28:06 > 0:28:08Subtitles by Red Bee Media Ltd