0:00:02 > 0:00:05It's Junior MasterChef - the competition to find
0:00:05 > 0:00:08the best young cook in the country.
0:00:08 > 0:00:10From over 1,000 applications,
0:00:10 > 0:00:14only four cooks have made it to the finals.
0:00:14 > 0:00:17Now, top chef John Torode...
0:00:18 > 0:00:22..and 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.
0:00:41 > 0:00:43Josie, TJ,
0:00:43 > 0:00:49Jamie and Tom are on the biggest cooking adventure of their lives.
0:00:51 > 0:00:54It's the Junior MasterChef finals, and we have
0:00:54 > 0:00:57four of the most extraordinary cooks we've ever seen.
0:00:57 > 0:01:01The competition is getting quite tough.
0:01:01 > 0:01:04It is crucial that I don't make any silly mistakes.
0:01:04 > 0:01:07There is quite a bit of pressure now,
0:01:07 > 0:01:09but I'm just going to have to take it as it comes.
0:01:09 > 0:01:13It's less of us, and it matters more, so
0:01:13 > 0:01:15it's harder in every way.
0:01:15 > 0:01:19I'm feeling really close to winning the Junior MasterChef title.
0:01:19 > 0:01:23The closer you get, the more and more you seem to want it.
0:01:23 > 0:01:26The competition is really hotting up now -
0:01:26 > 0:01:31all four cooks have a chance at that title.
0:01:31 > 0:01:33In 2010,
0:01:33 > 0:01:36Georgia was the first Junior MasterChef Champion.
0:01:38 > 0:01:43Amber, Hajra and George were the finalists.
0:01:44 > 0:01:48Today, they return to the MasterChef kitchen as critics.
0:01:56 > 0:01:58Welcome back!
0:01:58 > 0:02:01Show us what you've learned so far, and really
0:02:01 > 0:02:04put a smile on those critics' faces.
0:02:04 > 0:02:07One-and-a-half hours - your two course...
0:02:08 > 0:02:10Let's cook.
0:02:12 > 0:02:16Our cooks are going to be under serious pressure, but of course,
0:02:16 > 0:02:19they have the help of us, if they need it. If they were at home,
0:02:19 > 0:02:22they would need the help of a responsible adult.
0:02:22 > 0:02:23And before they kick things off,
0:02:23 > 0:02:26they need to give their hands a quick wash.
0:02:28 > 0:02:31Our four have to stay calm and focused,
0:02:31 > 0:02:33and they can't let their nerves get the better of them.
0:02:33 > 0:02:35We know they're good -
0:02:35 > 0:02:38what they've got to do now is impress our critics.
0:02:42 > 0:02:44Georgia, our champion -
0:02:44 > 0:02:48her expectations are going to be very high.
0:02:48 > 0:02:51They will have to work hard to impress. It's elegant -
0:02:51 > 0:02:54all I want to do is dive in and eat the whole lot.
0:02:54 > 0:02:58I'm expecting good food from them because it is the finals.
0:02:58 > 0:03:02I want to see their individual style - what they like eating.
0:03:03 > 0:03:07Hajra - the spice queen of Junior MasterChef.
0:03:07 > 0:03:10If anybody is going to dabble in the spice world, they'd better make sure
0:03:10 > 0:03:13it is well-balanced and it's got a proper punch.
0:03:13 > 0:03:17You've got heat from the chilli - I just think it's fantastic.
0:03:18 > 0:03:21We all know how they'll be feeling right now,
0:03:21 > 0:03:24so I can't wait to see what they produce.
0:03:24 > 0:03:27George - a great cook, a classic cook.
0:03:27 > 0:03:30He knows all about refinement, he knows about detail.
0:03:30 > 0:03:35George, it's the sort of food that makes me weep.
0:03:35 > 0:03:38I'm looking forward to good presentation in the dishes.
0:03:38 > 0:03:42I personally want to see lots of skills in their plates.
0:03:42 > 0:03:46Amber - our dessert queen. If they want to impress today,
0:03:46 > 0:03:49they've got to produce something sophisticated
0:03:49 > 0:03:51and packed full of sugar.
0:03:51 > 0:03:54It's absolutely delicious.
0:03:54 > 0:03:57I love cooking desserts, and I love eating them, too,
0:03:57 > 0:04:00so it will be really nice to see what they can do.
0:04:00 > 0:04:03Our critics today are going to spot mistakes, so our cooks
0:04:03 > 0:04:06really have to be at the top of their game.
0:04:14 > 0:04:19So far in the competition, 11-year-old Jamie's ambitious dishes
0:04:19 > 0:04:24- have wowed the judges. - I admire your bravery, Jamie.
0:04:24 > 0:04:26I like them a lot, and I'll eat all of them.
0:04:26 > 0:04:29But his presentation can let him down.
0:04:29 > 0:04:31I think it could be a bit cleaner,
0:04:31 > 0:04:33rather than all the splatters around the outside.
0:04:36 > 0:04:39It's so important that I impress the judges and the critics,
0:04:39 > 0:04:43because this could be a future job on the line today!
0:04:45 > 0:04:48What are the two dishes you're going to wow the critics with today?
0:04:48 > 0:04:51For the main course, I'm making a chicken curry
0:04:51 > 0:04:53with pilau rice and naan bread.
0:04:53 > 0:04:56For dessert, I'm making raspberry iced mousse,
0:04:56 > 0:04:58with cinnamon biscuits.
0:04:58 > 0:05:02- Why this two-course menu? - Because the curry's quite spicy,
0:05:02 > 0:05:05and that kind of gets your mouth going and everything.
0:05:05 > 0:05:07And then dessert kind of cools it down a bit,
0:05:07 > 0:05:10and it's quite refreshing - quite rich as well.
0:05:10 > 0:05:13Will you be taking what you've learned so far in the competition
0:05:13 > 0:05:15and really showing us what you have today?
0:05:15 > 0:05:18I think so, yeah. Definitely with my presentation.
0:05:18 > 0:05:20The pressure's really on. Are you happy?
0:05:20 > 0:05:24Yeah. I'm quite nervous because I'm first up, and I'm cooking
0:05:24 > 0:05:26for last year's finalists, which is quite nerve-wracking.
0:05:26 > 0:05:30I just need to crack on now, and get this...done.
0:05:30 > 0:05:31- Good luck.- Good luck.
0:05:47 > 0:05:4915 minutes gone.
0:05:54 > 0:05:5812-year-old Josie has made some delicious food.
0:06:01 > 0:06:04But her combinations don't always work.
0:06:05 > 0:06:09The blue cheese and the fish - they're fighting against each other.
0:06:11 > 0:06:15The critics are going to be looking at every single aspect of my food.
0:06:15 > 0:06:20I'm just going to be thinking, "Don't panic!", the whole time.
0:06:20 > 0:06:22"Stay calm and just carry on."
0:06:25 > 0:06:27What are the two dishes you're going to cook for us?
0:06:27 > 0:06:31Pork tenderloin on a bed of spinach and
0:06:31 > 0:06:34couscous, with baby roast vegetables, followed by
0:06:34 > 0:06:36coffee...praline.
0:06:36 > 0:06:40- Coffee praline...- It's basically like a really light coffee mousse,
0:06:40 > 0:06:42with praline on top.
0:06:42 > 0:06:46My dad loves it. He's literally going on and on and on -
0:06:46 > 0:06:50"You HAVE to do this." So I thought, "Fine, OK, I'll just do it."
0:06:50 > 0:06:52And the pork - it's just a mixture
0:06:52 > 0:06:55of a lot of my favourite foods put together.
0:06:55 > 0:06:57Ah! So, this is the things you love to eat?
0:06:57 > 0:07:00This is the Josie things that I like to eat.
0:07:00 > 0:07:02- But do they go together, Josie? - They do, yes, they do.
0:07:15 > 0:07:18First 45 minutes have gone.
0:07:23 > 0:07:27From day one, 11-year-old TJ has impressed
0:07:27 > 0:07:29with his use of bold flavours.
0:07:33 > 0:07:36TJ, you promised us killer jerk chicken,
0:07:36 > 0:07:39and you've delivered, because it is so spicy!
0:07:39 > 0:07:45And he also managed to shine in the professional kitchen.
0:07:45 > 0:07:48I'm really impressed with how you've cooked the steak.
0:07:48 > 0:07:51I think it's perfect.
0:07:51 > 0:07:53I'm hoping to bring some sunshine to the critics.
0:07:53 > 0:07:55But I'm hoping they'll like spice as well!
0:07:59 > 0:08:01TJ, by the looks of it, we're back off to the Caribbean.
0:08:01 > 0:08:03- Yeah.- What's your two-course menu?
0:08:03 > 0:08:06I'm going to make garlic and butter steamed fish,
0:08:06 > 0:08:08and stir-fried veg.
0:08:08 > 0:08:12For dessert, I'm going to make a triple chocolate cookie dough
0:08:12 > 0:08:14with vanilla cream, and I'm also going to do
0:08:14 > 0:08:16a little cocktail beside it.
0:08:16 > 0:08:19Does chocolate and cream go with water melon, passion fruit,
0:08:19 > 0:08:21pineapple, guava and mango?
0:08:21 > 0:08:23I'm going to refresh you guys with a cocktail.
0:08:23 > 0:08:26- Are you nervous today, TJ? - Erm, a bit, because
0:08:26 > 0:08:29this takes a bit of time to do, but if I do it in the right amount
0:08:29 > 0:08:31of time, I think it's going to be good.
0:08:31 > 0:08:33We'll leave you to it!
0:08:41 > 0:08:4511-year-old Tom's twists on the classics
0:08:45 > 0:08:46have been a great success.
0:08:48 > 0:08:51I think that's brilliant. I might even change my recipe, Tom.
0:08:53 > 0:08:56But they can involve a lot of work.
0:08:59 > 0:09:02I hope my two-course menu will be a little more
0:09:02 > 0:09:04adventurous than the other guys', because that way,
0:09:04 > 0:09:07it will give me an advantage in the competition.
0:09:07 > 0:09:10Tom, it smells amazing. What are you going to make for us?
0:09:10 > 0:09:13Pork fillets, stuffed with black pudding,
0:09:13 > 0:09:16wrapped in pancetta, with caramelised pears,
0:09:16 > 0:09:20fondant sweet potatoes, and a duo of desserts -
0:09:20 > 0:09:22chocolate brownie and cheesecake.
0:09:22 > 0:09:26There has been a few times where time has been against you,
0:09:26 > 0:09:29- because you've chosen to do a lot. - Yes.- Again, you've taken on a lot.
0:09:29 > 0:09:32This one is mostly about the main dish, so I tried to pick something
0:09:32 > 0:09:34that wouldn't take too long for the dessert.
0:09:34 > 0:09:36So you made a cheesecake and a brownie.
0:09:36 > 0:09:39Yeah, I figured that most of those things
0:09:39 > 0:09:41just need to be cooked at the beginning and then cool.
0:09:41 > 0:09:43- So, Tom, this is tactical, is it? - Yeah.
0:09:43 > 0:09:46- Are you out to destroy the enemy today?- Yeah, I am, yes.
0:10:00 > 0:10:03Jamie is first to serve the critics.
0:10:05 > 0:10:08Seven minutes left, Jamie, for your first course.
0:10:08 > 0:10:12Jamie's main of chicken curry with pilau rice and naan bread
0:10:12 > 0:10:15sounds really nice. To pull this dish off,
0:10:15 > 0:10:19he has to make sure there's just the right amount of spice for the dish.
0:10:26 > 0:10:30I love curry, and I love the spices of Indian culture,
0:10:30 > 0:10:32so, hopefully, it will be nice and tasty.
0:10:40 > 0:10:43Jamie, think of your presentation, now. Make it really nice.
0:10:48 > 0:10:51Hopefully, they will taste just as good as they look.
0:10:51 > 0:10:53You've tasted it, haven't you?
0:10:53 > 0:10:55No...
0:10:59 > 0:11:01- Happy with that?- Yeah.
0:11:03 > 0:11:05- Good luck.- Thank you.
0:11:11 > 0:11:14This is, erm, chicken curry,
0:11:14 > 0:11:17served with coriander, pilau rice and naan bread.
0:11:17 > 0:11:20- ALL: Thank you. - All right. Enjoy your meal.
0:11:25 > 0:11:28Do you think he made the naan bread or do you think it's...?
0:11:28 > 0:11:31I think he's made it, because it's really light. It's lovely.
0:11:31 > 0:11:35I think, in general, most people would be pleased by the spicing,
0:11:35 > 0:11:38but because I think the rest of the elements in the dish
0:11:38 > 0:11:41are quite mild in flavour, he could have put a bit more spicing in it.
0:11:41 > 0:11:43I think the rice isn't properly cooked.
0:11:43 > 0:11:46It's sticking together, so it is quite underdone.
0:11:46 > 0:11:48I am impressed with the dish overall.
0:11:51 > 0:11:53He went to a lot of effort with this presentation,
0:11:53 > 0:11:56- and it looks great.- I really like the sweetness of the chicken
0:11:56 > 0:11:59and of the tomato. The curry could do with a bit more of a punch.
0:11:59 > 0:12:02Home-made naan bread - that's pretty impressive.
0:12:02 > 0:12:04The rice, however, it's just not cooked.
0:12:08 > 0:12:10Jamie's raspberry mousse looks really nice,
0:12:10 > 0:12:14and it's interesting to see if cinnamon will go with it.
0:12:14 > 0:12:17I hope the cinnamon biscuits are made nicely, because
0:12:17 > 0:12:21if he can pull that off, I think it should be a really nice dessert.
0:12:22 > 0:12:24- You're pan-frying puff pastry.- Yeah.
0:12:26 > 0:12:29- Bit different, but...- Bit different. - ..hopefully, it works!
0:12:30 > 0:12:33Last few minutes, Jamie. Focus on your presentation.
0:12:34 > 0:12:36We want to wow these critics.
0:12:43 > 0:12:45OK, last 30 seconds, Jamie.
0:12:58 > 0:13:01So, this is a raspberry iced mousse,
0:13:01 > 0:13:03with a cinnamon biscuit.
0:13:03 > 0:13:05- ALL: Thank you.- It looks lovely.
0:13:09 > 0:13:11The presentation looks really nice.
0:13:11 > 0:13:14You can see the bright raspberries in there.
0:13:20 > 0:13:23I like the raspberries, and it's quite sweet.
0:13:23 > 0:13:26It's not that sour, but I also think it's not really a mousse,
0:13:26 > 0:13:28- it's more of a yoghurt.- Yeah.
0:13:28 > 0:13:29It was a bit heavy.
0:13:29 > 0:13:32If he'd whisked it a bit more, it could have been better.
0:13:32 > 0:13:36I was expecting, like, a crunchy biscuit, but it's soft and
0:13:36 > 0:13:38more of a pastry than a biscuit.
0:13:38 > 0:13:42He could have done with making it what it's actually called.
0:13:47 > 0:13:50Wonderful presentation. This is a very sweet dessert.
0:13:50 > 0:13:53But I just wish he'd got the balance of the tartness of the fruit
0:13:53 > 0:13:56- just a little bit better. - I think the presentation is good,
0:13:56 > 0:13:59but the puff pastry on those cinnamon biscuits is undercooked.
0:14:02 > 0:14:06'I think I did pretty well, under the circumstances.
0:14:06 > 0:14:07'Hopefully,'
0:14:07 > 0:14:11they realise how much work I've put into it. Yeah.
0:14:20 > 0:14:23I'm excited about trying Josie's pork tenderloin.
0:14:23 > 0:14:27If pork's cooked nicely, it can be really juicy.
0:14:27 > 0:14:31If it's cooked even slightly over, it's really dry.
0:14:31 > 0:14:33Hopefully, she doesn't have too many elements
0:14:33 > 0:14:35and you can taste all of them.
0:14:35 > 0:14:38Josie, only a couple of minutes left, so really focus now.
0:14:46 > 0:14:48It's looking good!
0:14:58 > 0:15:00Don't forget your gravy as well.
0:15:03 > 0:15:05- There you go!- That's it.- Good on ya.
0:15:11 > 0:15:14This is pork tenderloin with spinach,
0:15:14 > 0:15:17couscous and baby roast vegetables.
0:15:17 > 0:15:19- Thank you.- Thanks.
0:15:19 > 0:15:22It was a bit rushed, but...there you are!
0:15:24 > 0:15:27I think this dish is really colourful, and I like the way
0:15:27 > 0:15:29the vegetables are all around the meat and the couscous.
0:15:35 > 0:15:37The pork is a little bit dry.
0:15:37 > 0:15:40Maybe if there was more sauce, you wouldn't notice it as much.
0:15:40 > 0:15:43The spinach is so nicely done, it's so buttery,
0:15:43 > 0:15:46and it's got really good flavour. I'm really impressed.
0:15:46 > 0:15:49- What was your broccoli like? Mine was burnt.- Maybe a bit overdone.
0:15:49 > 0:15:52Some bits on this plate have been cooked so well,
0:15:52 > 0:15:54it makes the dish redeemable.
0:15:58 > 0:16:00I was worried it wouldn't all work together, but it does.
0:16:00 > 0:16:03I like the pork, the couscous, wonderful, earthy vegetables,
0:16:03 > 0:16:06roasted quite hard, actually, but they're really delicious.
0:16:06 > 0:16:10The pork is a little bit dry, but she should have put more sauce on.
0:16:10 > 0:16:12She should have been a little bit more generous.
0:16:18 > 0:16:21'Coffee praline with coffee sounds really nice.'
0:16:21 > 0:16:25I haven't actually made coffee praline before,
0:16:25 > 0:16:28so it will be a new thing to try, and I hope she can pull it off.
0:16:35 > 0:16:38I don't really like coffee, but let's see if I like this.
0:16:43 > 0:16:45Good job, Josie, well done.
0:16:52 > 0:16:56This is coffee praline, with cream and coffee.
0:16:56 > 0:16:58ALL: Thank you.
0:16:58 > 0:16:59Hope you like it.
0:16:59 > 0:17:01- It looks amazing.- Looks really good.
0:17:01 > 0:17:04The best one, I think, presentation-wise, so far.
0:17:10 > 0:17:13- You can really taste the coffee. - It's quite bubbly and soft,
0:17:13 > 0:17:16but then the nuts add a crunch, and it's a really good texture.
0:17:16 > 0:17:19I really like this dish. It has to be the best so far.
0:17:19 > 0:17:23I'd happily eat this at a restaurant and pay for it.
0:17:26 > 0:17:29Mmm. That is really, really good.
0:17:29 > 0:17:31That's the best thing I've seen Josie make.
0:17:31 > 0:17:35I think that's the best dessert we've had in the competition.
0:17:38 > 0:17:41'I got them all out, I didn't cry,'
0:17:41 > 0:17:43I didn't fall over, and it was all presented
0:17:43 > 0:17:46pretty much how it was meant to be, so,
0:17:46 > 0:17:47what can you do?
0:17:54 > 0:17:57I like that TJ has chosen to do
0:17:57 > 0:18:00fish for his main, because it's the only fish on the menu.
0:18:00 > 0:18:03Hopefully, he took a gamble doing fish and it comes off.
0:18:03 > 0:18:06It'll be good to see if TJ cooks fish correctly,
0:18:06 > 0:18:09and that the sauce goes well with the fish.
0:18:24 > 0:18:26Now you're talking!
0:18:34 > 0:18:38I've made a butter and garlic steamed fish with stir-fried veg.
0:18:38 > 0:18:40ALL: Thank you!
0:18:40 > 0:18:41Thank you.
0:18:42 > 0:18:45I really like the look of it - it's really colourful.
0:18:45 > 0:18:48But some people might not like seeing the face and the fins
0:18:48 > 0:18:52- and all that.- I'm not sure about the eye being in there, because
0:18:52 > 0:18:53it's a bit frightening.
0:18:57 > 0:18:59The fish is actually cooked really well.
0:18:59 > 0:19:02It's really moist inside, and it's just
0:19:02 > 0:19:04falling away, which is great.
0:19:04 > 0:19:07The veg, with the spice, works really well with the fish,
0:19:07 > 0:19:10because it gives the whole dish a proper kick to it.
0:19:10 > 0:19:12Yep, good dish.
0:19:14 > 0:19:17The fish is cooked absolutely to perfection.
0:19:17 > 0:19:20All those layers of flavours and ingredients!
0:19:20 > 0:19:23You've got rosemary and thyme, very hardy herbs,
0:19:23 > 0:19:26alongside the sweetness of the carrots, the onions...
0:19:26 > 0:19:27He's really done a good job with this.
0:19:27 > 0:19:31This is one of the joyous moments of MasterChef, where you taste something
0:19:31 > 0:19:35you've never eaten before, and just think, "Wow! How good is that?"
0:19:36 > 0:19:39TJ, you have 15 minutes for your dessert.
0:19:39 > 0:19:42TJ's cookie dough looks really nice,
0:19:42 > 0:19:44because there's so many elements to it,
0:19:44 > 0:19:46and it's very different.
0:19:54 > 0:19:57I hope the cocktail compliments it,
0:19:57 > 0:20:00rather than taking attention away from the main dessert.
0:20:12 > 0:20:13- Well done, TJ.- Thank you.
0:20:19 > 0:20:20- Thank you.- Thank you.- Thanks.
0:20:20 > 0:20:25I've made triple chocolate cookie dough with vanilla cream
0:20:25 > 0:20:28- and TJ's summer fruit cocktail. - Thank you, TJ.- Thank you.
0:20:33 > 0:20:35I think the presentation's really nice
0:20:35 > 0:20:39but the plate is a little bit too big for the cookie dough and the cream.
0:20:45 > 0:20:47The taste of the cookie dough's really nice
0:20:47 > 0:20:49and I'm really impressed with the flavours.
0:20:49 > 0:20:52The cream is perfect sweetness and so's the cookie dough,
0:20:52 > 0:20:55but I think he's just poured the vanilla over the cream.
0:20:55 > 0:20:58He could have done with mixing it through.
0:20:58 > 0:21:00The smoothie was a bit unnecessary
0:21:00 > 0:21:03because together, they don't really work, do they?
0:21:05 > 0:21:08DONAL SQUEAKS
0:21:09 > 0:21:10Whoa!
0:21:10 > 0:21:13That's like eating a big spoonful of sugar.
0:21:13 > 0:21:16Do you know what? It's nice, it's very sweet.
0:21:16 > 0:21:17He likes his sweet desserts.
0:21:17 > 0:21:20No wonder he made the drink. That's to wash down the sugar.
0:21:24 > 0:21:26I think I gave myself a lot to do, to be honest.
0:21:26 > 0:21:28I did do the best I actually could
0:21:28 > 0:21:34but to be honest, I'm not sure if my best is enough so, yeah...
0:21:46 > 0:21:48As quick as you can there, Tom.
0:21:48 > 0:21:50On Tom's pork fillet, it'll be good to see
0:21:50 > 0:21:53if the pear goes well with the pork.
0:22:01 > 0:22:03Little bit faster now, Tom.
0:22:05 > 0:22:06Come on, Tom. Go, go, go.
0:22:12 > 0:22:14- You happy with it?- Yeah.
0:22:17 > 0:22:18- Well done.- Thank you.
0:22:25 > 0:22:29You've got pork fillet stuffed with black pudding,
0:22:29 > 0:22:34with fondant sweet potatoes, green beans and caramelised pears.
0:22:34 > 0:22:36- Thank you.- It smells really good.
0:22:38 > 0:22:43This dish looks really, really nice, like, simple but yet so inviting.
0:22:47 > 0:22:51The pork is well cooked, the sauce is really light and nice
0:22:51 > 0:22:56and creamy and mustardy, the pear is really well caramelised
0:22:56 > 0:22:58and has a nice, deep flavour.
0:22:58 > 0:23:01And the black pudding and the bacon goes well with the pork.
0:23:01 > 0:23:06The sweet potato and mushroom together are really nice,
0:23:06 > 0:23:10cos you've got the soft textures. Overall, it's a nine out of ten.
0:23:12 > 0:23:15You have wonderful, sort of, smokiness coming from the pork
0:23:15 > 0:23:17and the richness of the bacon round the outside,
0:23:17 > 0:23:20and I even like that over-caramelised bit of pear, it's a bit bitter.
0:23:20 > 0:23:22I think it's a delicious thing.
0:23:22 > 0:23:24Best dish that Tom's ever cooked.
0:23:24 > 0:23:27It's a really inspired dish and I've had nothing like it before.
0:23:32 > 0:23:34Tom's duo of desserts, brownie and vanilla cheesecake,
0:23:34 > 0:23:36sounds really nice.
0:23:36 > 0:23:38However, I think they're both very rich desserts,
0:23:38 > 0:23:41so I hope he can balance the flavours well enough.
0:23:41 > 0:23:45There's two things, so it's quite a lot of work.
0:23:52 > 0:23:54Oops. The bottom's a bit crumbly.
0:23:54 > 0:23:57You could just call them Crumbly Bottom Cheesecakes.
0:24:14 > 0:24:16So, this is a duo of desserts.
0:24:16 > 0:24:18We've got a cheesecake and chocolate brownie.
0:24:18 > 0:24:20- Thank you.- Very good.
0:24:25 > 0:24:27The presentation of the dish is really nice,
0:24:27 > 0:24:31but I think the portions could have been a bit smaller.
0:24:36 > 0:24:39I'm really impressed with the topping of the cheesecake,
0:24:39 > 0:24:44because it's not too rich but it's not too cheesy.
0:24:44 > 0:24:48The brownie is really light and the texture's really good.
0:24:48 > 0:24:51The texture's there but, however, it is a cake, not a brownie.
0:24:51 > 0:24:54If it was a chocolate sponge, it would have been really nice.
0:24:54 > 0:24:55Just change the name of it.
0:24:59 > 0:25:01Overall, a really nice cheesecake.
0:25:01 > 0:25:04It's lovely and light and sweet and quite refreshing.
0:25:04 > 0:25:07The chocolate brownie on this plate isn't a chocolate brownie,
0:25:07 > 0:25:08it's a chocolate cake.
0:25:08 > 0:25:10I would rather him do one thing very, very well
0:25:10 > 0:25:12than two things not so well.
0:25:14 > 0:25:17I'm feeling a bit disappointed that the cheesecake didn't go to plan,
0:25:17 > 0:25:21but my dishes were really risky and had to be perfectly cooked
0:25:21 > 0:25:24and altogether, I'm feeling really good.
0:25:29 > 0:25:30That'll be us next.
0:25:30 > 0:25:33We'll be the ones sitting down saying,
0:25:33 > 0:25:37"That was the most revolting meal I've had in my life."
0:25:38 > 0:25:40I think today's been an amazing day.
0:25:40 > 0:25:43What always happens on Critics Day, the pressure is truly on.
0:25:43 > 0:25:46They had to step it up and take their dishes to a new level,
0:25:46 > 0:25:49and I was really impressed with what they came up with.
0:25:49 > 0:25:52Jamie today went on a spice adventure,
0:25:52 > 0:25:55but for me, that chicken curry needed a little bit more of a punch.
0:25:55 > 0:25:57Naan bread, made himself in the amount of time he had,
0:25:57 > 0:25:59really impressed by that,
0:25:59 > 0:26:01but I was really disappointed in his dessert.
0:26:01 > 0:26:04It just didn't have that tartness to go along with the sweetness,
0:26:04 > 0:26:08and I really wanted that puff pastry to be nice and flaky
0:26:08 > 0:26:10and crispy and crumbly. Unfortunately, it wasn't.
0:26:10 > 0:26:15I'm feeling not as confident as I was,
0:26:15 > 0:26:17but I just need to learn some more and get better.
0:26:17 > 0:26:21The best thing about Josie today was that she thought through her dishes.
0:26:21 > 0:26:24She produced flavours that worked together.
0:26:24 > 0:26:26I was concerned that all her favourite things on one plate
0:26:26 > 0:26:27wouldn't come together.
0:26:27 > 0:26:31- They did.- And that dessert! That totally stole the show for me.
0:26:31 > 0:26:34Josie's dessert was one of the best things we've tasted.
0:26:34 > 0:26:36And the critics thought exactly the same.
0:26:36 > 0:26:39Today went OK!
0:26:39 > 0:26:42I think it was more great than awful.
0:26:43 > 0:26:45TJ blew me away with that fish!
0:26:45 > 0:26:47I haven't tried something like that before,
0:26:47 > 0:26:49with those wonderful spices and the heat.
0:26:49 > 0:26:51It was an interesting one and tasted fantastic.
0:26:51 > 0:26:53However, his dessert really let him down.
0:26:53 > 0:26:56He tried to do something different and he just didn't pull it off.
0:26:56 > 0:26:58I've just got to keep pushing.
0:26:58 > 0:26:59I want to be the best
0:26:59 > 0:27:03and to be the best, you've got to, sort of, work your hardest.
0:27:03 > 0:27:05There's one word to describe Tom's main course,
0:27:05 > 0:27:08with that pork, sage and black pudding, and that's accomplished.
0:27:08 > 0:27:11That's what the critics thought, too.
0:27:11 > 0:27:13That, for me, was one of the dishes of the day.
0:27:13 > 0:27:16Tom put himself under pressure today to produce two desserts.
0:27:16 > 0:27:18You know what? He has the right ideas,
0:27:18 > 0:27:21he just needs to work on making sure that he delivers.
0:27:21 > 0:27:25I am going to keep on pushing and trying to improve.
0:27:25 > 0:27:28I think I've... There's always something you can do better.
0:27:28 > 0:27:31APPLAUSE
0:27:35 > 0:27:38Well done. Everyone did so well today.
0:27:38 > 0:27:40You should be proud of what you've done.
0:27:40 > 0:27:43We wish you luck in the rest of the competition.
0:27:45 > 0:27:48Our cooks today were seriously under pressure
0:27:48 > 0:27:50and every single one of them brought it.
0:27:50 > 0:27:54From here on in, the competition gets more and more exciting.
0:27:56 > 0:27:59Subtitles by Red Bee Media Ltd