0:00:02 > 0:00:03It's Junior MasterChef,
0:00:03 > 0:00:07the competition to find the 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 > 0:00:18Now, 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.
0:00:40 > 0:00:45There are only two more shows before the Junior MasterChef final.
0:00:45 > 0:00:50Before that, the final four face some massive challenges.
0:00:50 > 0:00:54Today, it is all about cooking for celebrations.
0:00:54 > 0:00:58First, they will be feeding some of the youngest performers
0:00:58 > 0:01:01at London's Notting Hill Carnival.
0:01:01 > 0:01:03Oh, no!
0:01:03 > 0:01:05- We'll have to start again. - No, we're not.
0:01:05 > 0:01:09We need to move on now. We need to get some food out, we're way behind.
0:01:09 > 0:01:11Then they'll have to cook their own celebration dish
0:01:11 > 0:01:14for John and Donal.
0:01:14 > 0:01:18Really fantastic. This is how celebration food should be.
0:01:18 > 0:01:19I'm just
0:01:19 > 0:01:22so happy and I'm just really glad that I've got this far.
0:01:22 > 0:01:25I cannot compare
0:01:25 > 0:01:27the MasterChef experience to anything in my life before.
0:01:27 > 0:01:29It is just amazing.
0:01:29 > 0:01:31I am just so happy
0:01:31 > 0:01:35that I have been able to come back day after day.
0:01:35 > 0:01:37I'm loving it.
0:01:37 > 0:01:39I've really, really grown
0:01:39 > 0:01:43as a cook here, and, like, winning will be everything to me.
0:01:48 > 0:01:53Good morning, guys. Today, you face your biggest challenge yet.
0:01:53 > 0:01:54We are in Notting Hill
0:01:54 > 0:01:57and tomorrow the biggest street festival in Europe takes place -
0:01:57 > 0:02:00the Notting Hill Carnival. You are going to be cooking
0:02:00 > 0:02:02for the Fox Carnival Band.
0:02:03 > 0:02:04- Wow!- Whoa!
0:02:04 > 0:02:08We're going to put you into two teams. Josie and Tom, one team.
0:02:08 > 0:02:10And Jamie and TJ.
0:02:10 > 0:02:12Come on, TJ, come on!
0:02:12 > 0:02:14Come on!
0:02:14 > 0:02:19Make it exciting. Make the food fun. Make these people smile. Off you go.
0:02:19 > 0:02:22- Let's do this!- Come on, let's go.
0:02:25 > 0:02:29The Notting Hill Carnival began in the 1960s.
0:02:29 > 0:02:32Today, over two million people come to watch
0:02:32 > 0:02:37all the performers parade and celebrate Caribbean music and food.
0:02:37 > 0:02:40# Me mind on fire
0:02:40 > 0:02:43# Me soul on fire Feeling hot, hot, hot! #
0:02:46 > 0:02:49The Fox Carnival Band has been going for 14 years.
0:02:49 > 0:02:51The children who are going to be parading,
0:02:51 > 0:02:55they know Caribbean-inspired food, they know what to look for.
0:02:55 > 0:02:57That Fox Carnival Band, they're going to be hungry.
0:02:57 > 0:03:00More than anything, our cooks have to get that food out on time.
0:03:01 > 0:03:05So far, the most the finalists have had to cook for is four.
0:03:05 > 0:03:08Today, they will be cooking for 50.
0:03:10 > 0:03:12In just two hours, each team must make
0:03:12 > 0:03:1825 portions of a Caribbean-style main, dessert and drink.
0:03:18 > 0:03:19# Ole, ole... #
0:03:19 > 0:03:22It's food that I'm used to, so I think it'll go pretty good.
0:03:22 > 0:03:25TJ says he specialises in Caribbean food,
0:03:25 > 0:03:27so it is going to be tough today, yeah.
0:03:27 > 0:03:30- Are you best at doing mains or desserts?- Mains.
0:03:30 > 0:03:33So, I'm best at doing...desserts.
0:03:33 > 0:03:37Josie and Tom will be making spicy mango chicken
0:03:37 > 0:03:40with rice and peas and coleslaw,
0:03:40 > 0:03:45a dessert of upside-down cake and a pineapple and banana punch.
0:03:45 > 0:03:50This is a lot of chicken breasts. I'm doing 15 chicken breasts here.
0:03:50 > 0:03:54It says, "In half, chicken breasts," so I'm just doing that,
0:03:54 > 0:03:55with this really nice knife
0:03:55 > 0:03:59that I have to get one of, cos it's red, and that's cool.
0:03:59 > 0:04:02Remember, these cooks are experienced.
0:04:02 > 0:04:06If you are cooking at home, you need the help of a responsible adult.
0:04:07 > 0:04:12I have never made an upside-down pineapple cake before.
0:04:12 > 0:04:16It should be fun. I've just got to get the exact measurements.
0:04:16 > 0:04:19Josie's first job is to mix the sugar
0:04:19 > 0:04:21and butter together for the top of the cake.
0:04:22 > 0:04:26The butter is actually pretty hard, so it is quite hard to cream it.
0:04:26 > 0:04:31Tom's now making a marinade to soak his chicken pieces in.
0:04:32 > 0:04:35Well, the marinade is going to be quite acidic cos it's got
0:04:35 > 0:04:37a lot of lime juice in it.
0:04:37 > 0:04:40And it's going to be slightly spicy cos of the soy sauce.
0:04:40 > 0:04:42And then we'll get sweetness from the sugar.
0:04:42 > 0:04:46I think the kids are going to say that they really love it
0:04:46 > 0:04:50when they taste it. Hopefully, because that's the idea.
0:04:54 > 0:04:59- Are you all right with that? - Yep, fine.- Sure?- Yeah, it's cool.
0:05:03 > 0:05:06So, while I'm cutting, you cut as well. We've got to work
0:05:06 > 0:05:08at that sort of pace if we want to beat the others.
0:05:08 > 0:05:12- That has got to be like our motto or something.- Yeah.
0:05:12 > 0:05:17TJ and Jamie will be cooking spicy beef burgers with pineapple
0:05:17 > 0:05:21and honey chutney and spicy plantain chips,
0:05:21 > 0:05:24a dessert of mini tropical fruit and meringue pavlovas
0:05:24 > 0:05:26and a ginger and pineapple punch.
0:05:30 > 0:05:33TJ's first challenge is to separate 24 egg whites
0:05:33 > 0:05:37from the yolks to make the meringue for the pavlova.
0:05:37 > 0:05:40If any egg yolk gets in, it won't work.
0:05:40 > 0:05:43I've never made pavlova before.
0:05:43 > 0:05:45I've made meringues.
0:05:45 > 0:05:48Meringues, you need the same technique for, as well.
0:05:48 > 0:05:52So, I'm not really fazed by this. This is a bit easy for me.
0:05:56 > 0:05:59I am charring some pineapple and some onion.
0:05:59 > 0:06:01For this chutney, yeah.
0:06:01 > 0:06:05You have to keep your eye on what you do or else it'll burn.
0:06:05 > 0:06:07- You going all right, guys? - Yeah, it's going good.
0:06:07 > 0:06:11Already grilling pineapple? OK. That's good for 20 minutes.
0:06:11 > 0:06:13I think he was checking out the competition a little bit,
0:06:13 > 0:06:16trying to see how well we're doing.
0:06:17 > 0:06:20That looks really good, well done. Amazing.
0:06:20 > 0:06:21I think we are on track.
0:06:21 > 0:06:24We're doing our pavlova, we are doing our chutney
0:06:24 > 0:06:26and everything is going good.
0:06:26 > 0:06:28- Better stay that way.- Yeah.
0:06:32 > 0:06:35TJ now adds sugar to the egg whites and starts to whip them.
0:06:35 > 0:06:38But it isn't working.
0:06:38 > 0:06:40That is not going to whisk up. And the reason is,
0:06:40 > 0:06:42- you had some egg yolks in it.- Yeah.
0:06:42 > 0:06:45- So, see what it's doing?- Yeah. - It won't actually whisk up.
0:06:45 > 0:06:47So, we're going to have to start again.
0:06:47 > 0:06:51- We're going to need to get 24 more eggs and weigh out more sugar.- Yep.
0:06:51 > 0:06:52- OK?- Yep.
0:06:52 > 0:06:54We need to really move now, guys,
0:06:54 > 0:06:57cos otherwise we're going to be in big trouble. OK? Let's go.
0:07:00 > 0:07:02There was a bit of egg yolks in the pavlova,
0:07:02 > 0:07:04so we have to restart with it.
0:07:04 > 0:07:06It will set us back,
0:07:06 > 0:07:10but I think we can catch up we can probably catch up.
0:07:12 > 0:07:15Surprisingly, Josie and Tom are really calm in their kitchen,
0:07:15 > 0:07:18really well organised. TJ and Jamie, on the other hand,
0:07:18 > 0:07:20had a bit of a palaver with their egg whites.
0:07:20 > 0:07:22The first lot of egg white didn't work
0:07:22 > 0:07:24and now TJ has got his pavlovas almost ready to go.
0:07:24 > 0:07:27The question is not whether they ARE going to get it done,
0:07:27 > 0:07:30they HAVE to get it done. They have got children to feed.
0:07:30 > 0:07:32Hungry people.
0:07:32 > 0:07:33So, they'll have to move. Won't you?
0:07:33 > 0:07:35Yep.
0:07:36 > 0:07:39The meringue mix is shaped into pavlova nests
0:07:39 > 0:07:41and put into the oven to cook.
0:07:45 > 0:07:49Across the kitchen, Tom has almost finished his cabbage coleslaw.
0:07:49 > 0:07:53Chicken marinating, coleslaw ready
0:07:53 > 0:07:56and I can move onto prepping the rice and beans.
0:07:58 > 0:08:01And Josie is working on the upside-down cake mix.
0:08:01 > 0:08:02Is that nice?
0:08:02 > 0:08:05It's perfect. Absolutely perfect.
0:08:08 > 0:08:11She is ready to start layering up the cake in trays.
0:08:11 > 0:08:13But she's forgotten something.
0:08:17 > 0:08:18SHE GASPS
0:08:18 > 0:08:23Oh, no! I didn't put baking paper on there.
0:08:24 > 0:08:27- We're going to have to start again. - No, we're not.
0:08:27 > 0:08:29What should we do?
0:08:31 > 0:08:35Basically, I've just remembered that there is no baking paper on it,
0:08:35 > 0:08:39so it won't turn out. So, I'm having to scrape this out and do it again.
0:08:39 > 0:08:41Never mind, at least we're able to fix it.
0:08:41 > 0:08:46If it was in the oven, then it would have been a disaster.
0:08:48 > 0:08:49Right.
0:08:58 > 0:09:01It needs 35 minutes. We'll put that on the timer in a second.
0:09:04 > 0:09:06There we go.
0:09:06 > 0:09:09Sorted. Get that on the timer.
0:09:12 > 0:09:16There is an hour till lunch and the Fox Band are busy making
0:09:16 > 0:09:18their own costumes for the carnival.
0:09:21 > 0:09:23It would be great for the kids to get a really good lunch.
0:09:23 > 0:09:25They'll need that energy for the weekend.
0:09:25 > 0:09:27They're going to be dancing for seven hours.
0:09:27 > 0:09:29To impress the carnivalists,
0:09:29 > 0:09:31you need to make sure there is a lot of flavour
0:09:31 > 0:09:34with lots of exotic bits and bobs in there.
0:09:37 > 0:09:40TJ has remade his pavlova and they are racing
0:09:40 > 0:09:44to finish the plantain chips and the spicy burgers.
0:09:44 > 0:09:47TJ and Jamie are a little bit behind. They have to pick it up.
0:09:47 > 0:09:50They need to get their burgers all set and ready to go.
0:09:50 > 0:09:53Otherwise, we're going to have very hungry carnivalists.
0:09:56 > 0:09:58The burgers are doing great.
0:09:58 > 0:10:02All I have to do is roll them into, like, little pates, patties.
0:10:04 > 0:10:06I like to be generous with my burgers.
0:10:06 > 0:10:09I like my burgers meaty.
0:10:11 > 0:10:14This is what we have to think about when we're making the burgers.
0:10:14 > 0:10:15They're tiny!
0:10:15 > 0:10:19This is going to be a very generous burger alongside this bun.
0:10:19 > 0:10:22We may need to rethink these tiny burgers, OK?
0:10:22 > 0:10:23All right.
0:10:25 > 0:10:26How many burgers are we looking at?
0:10:26 > 0:10:29- 25.- 25, OK.
0:10:31 > 0:10:33Just so you know, dress rehearsal is about to start.
0:10:33 > 0:10:36That means your lunch is going to be served in half an hour.
0:10:36 > 0:10:38You've got 30 minutes to finish all your food.
0:10:41 > 0:10:45In the other team, Tom begins griddling the chicken.
0:10:49 > 0:10:54I am on the drink now. And the drink is the last thing that we need to do.
0:10:54 > 0:10:56We'll be early, I think, hopefully,
0:10:56 > 0:10:58but I'm not going to sort of, like, say it
0:10:58 > 0:11:02cos anything could happen between then and now, so...
0:11:05 > 0:11:08Josie, you need to look at your cake in that oven, eh?
0:11:08 > 0:11:11Just put it on there if you need to.
0:11:11 > 0:11:13That's not ready.
0:11:14 > 0:11:18Well, it's weird. It's cooked on the outside, but not on the inside.
0:11:18 > 0:11:20- So, let's put that back in there. - Yep.
0:11:20 > 0:11:22- Did you put baking powder in it? - Yeah.
0:11:22 > 0:11:24It looks like it has too much baking powder in it.
0:11:24 > 0:11:26I don't really know why cos I followed the...
0:11:26 > 0:11:30- I'm sure it will be delicious.- OK. - We'll call it upside-down mush cake.
0:11:30 > 0:11:32- Hello! - ALL: Hello!
0:11:32 > 0:11:34- Irie! - ALL: Irie!
0:11:34 > 0:11:37Outside, the dress reversal is under way.
0:11:37 > 0:11:39Can you wave it?
0:11:41 > 0:11:43Can you wiggle it?
0:11:44 > 0:11:46Smile now! Take it back.
0:11:47 > 0:11:49Everybody!
0:11:52 > 0:11:53THEY CHEER
0:11:59 > 0:12:01It is starting to smell good in here.
0:12:01 > 0:12:04TJ is adding the toppings to the meringue.
0:12:04 > 0:12:08Yeah, I am very, very happy with them. They look very, very good.
0:12:08 > 0:12:11But they haven't even started making their drink.
0:12:11 > 0:12:14Guys, we should be serving lunch by now.
0:12:14 > 0:12:15You won't have time to do your drink.
0:12:15 > 0:12:18So, you got your dessert done, your burgers done.
0:12:18 > 0:12:20So, I think you need to move on now, OK?
0:12:20 > 0:12:22We need to get some food out, we are way behind.
0:12:31 > 0:12:33Ready? Moment of truth.
0:12:36 > 0:12:40- Oh, yes!- It's looking good. It looks really good.
0:12:44 > 0:12:47Head that way. Table's out there.
0:12:53 > 0:12:55Oh, it's plantain crisp time!
0:13:03 > 0:13:07- Finally, after all their hard work, it looks great.- It does look good.
0:13:07 > 0:13:08It is looking really good.
0:13:08 > 0:13:11Dig in!
0:13:14 > 0:13:17Thank you for the lovely food after all that sewing.
0:13:20 > 0:13:24It looks wonderful to me. Different, but I see a lot of the classics.
0:13:24 > 0:13:26Looking forward to it.
0:13:27 > 0:13:31Josie and Tom's spicy mango chicken with rice and peas
0:13:31 > 0:13:34and coleslaw is proving popular.
0:13:34 > 0:13:36The food is amazing!
0:13:36 > 0:13:39The chicken was really moist, it was my favourite part,
0:13:39 > 0:13:43cos it had a nice charred outside, a bit of barbecuing.
0:13:43 > 0:13:47It was really nice. The chicken was cooked perfect.
0:13:50 > 0:13:55For dessert, Josie and Tom have made pineapple upside-down cake
0:13:55 > 0:13:57and a pineapple and banana punch.
0:13:58 > 0:14:01Oh. Oh, that's good.
0:14:01 > 0:14:05It is kind of like a kind of eggy...eggy sponge.
0:14:05 > 0:14:08And pineapple. Very nice.
0:14:08 > 0:14:12I've never had such a good pineapple upside-down cake, so I loved it.
0:14:12 > 0:14:16The smoothie, oh, I loved the smoothie.
0:14:16 > 0:14:19It was... I think it was banana, so it tasted really good.
0:14:22 > 0:14:28TJ and Jamie's spicy beef burgers with pineapple and honey chutney
0:14:28 > 0:14:31and spicy plantain chips are also going down well.
0:14:31 > 0:14:35I had the burger, and the burger tastes nice.
0:14:35 > 0:14:38I really like plantain, I eat it quite a lot.
0:14:38 > 0:14:41And they were nice and, like, crispy. Quite a good thinness.
0:14:41 > 0:14:44TJ and Jamie's dessert is pavlova -
0:14:44 > 0:14:47meringue topped with cream and tropical fruit.
0:14:49 > 0:14:51I've just eaten the pavlova, it's all over my face,
0:14:51 > 0:14:53but it is so delicious.
0:14:53 > 0:14:55They got it exactly right.
0:14:55 > 0:14:58And there was a fruit salad on the top. It was really good.
0:14:58 > 0:15:00It is like five desserts in one.
0:15:02 > 0:15:06Lunch is over and 50 band members have been fed.
0:15:06 > 0:15:10We asked our four cooks to cook a celebratory meal,
0:15:10 > 0:15:13and today they've done it, they've made people smile.
0:15:13 > 0:15:14Everyone got into that carnival spirit,
0:15:14 > 0:15:16and that is exactly what we needed today.
0:15:18 > 0:15:21Josie and Tom, I think, work really, really well together.
0:15:21 > 0:15:23They had a lot to do, but delivered wonderful dishes.
0:15:24 > 0:15:27It has gone really well today. It's been amazing, yeah.
0:15:27 > 0:15:29It has gone fably.
0:15:30 > 0:15:32TJ and Jamie, few mistakes from them,
0:15:32 > 0:15:34but they delivered wonderful dishes.
0:15:34 > 0:15:38They didn't have time to make their drink, which is a bit of a shame.
0:15:38 > 0:15:40But their food was tasty.
0:15:40 > 0:15:42Like, a few weeks ago,
0:15:42 > 0:15:46I'd never think I'd be cooking for this many people.
0:15:46 > 0:15:48Yeah, I think it went quite well.
0:15:49 > 0:15:51Today's food was all about celebration
0:15:51 > 0:15:54and the next time we see our four,
0:15:54 > 0:15:57they're going to be cooking celebration dishes for us.
0:16:13 > 0:16:14Welcome back, guys.
0:16:14 > 0:16:17We have seen you cook carnival food, we know you can do it,
0:16:17 > 0:16:20so now we want to see your OWN celebration dishes,
0:16:20 > 0:16:22the dishes that make you smile.
0:16:24 > 0:16:25One celebration dish.
0:16:25 > 0:16:27One-and-a-half hours.
0:16:27 > 0:16:29Let's cook.
0:16:36 > 0:16:39It is all about fun in the kitchen today.
0:16:39 > 0:16:42They have us on hand if they need any help, but if they were at home,
0:16:42 > 0:16:45of course, they would need the help of a responsible adult.
0:16:45 > 0:16:47Remember, give those hands a good wash.
0:16:50 > 0:16:53I'm doing Halloween as my celebration.
0:16:53 > 0:16:56Halloween is so special to me because it's my birthday.
0:16:59 > 0:17:03- Tom, today is all about making people smile.- Yes.
0:17:03 > 0:17:05What is your celebration dish?
0:17:05 > 0:17:06I'm doing Halloween.
0:17:08 > 0:17:11Bleeding tart, a lost witch's sock
0:17:11 > 0:17:14- and a spider's web.- All out of food?
0:17:14 > 0:17:15Yes.
0:17:15 > 0:17:17Fantastic, Tom! Sounds really exciting.
0:17:17 > 0:17:18Can I just ask a question,
0:17:18 > 0:17:22- the sock won't taste like a sock, will it?- No.- Oh, good.
0:17:22 > 0:17:26- That's important, isn't it! - That's really good, yes. Really good.
0:17:26 > 0:17:28Today, Tom really wants to wow us.
0:17:28 > 0:17:32The bleeding tart is a raspberry tart made with frangipane.
0:17:32 > 0:17:35The witch's sock is made with creme fraiche and food colouring
0:17:35 > 0:17:39and then he's making a caramel spider's web. Very clever.
0:17:47 > 0:17:51This dish has to be, like, the best I have ever, ever done.
0:17:51 > 0:17:54I just really want to show them what I can do
0:17:54 > 0:17:55and that I've got bags of ability.
0:18:00 > 0:18:03We've got pineapple and coconut milk,
0:18:03 > 0:18:05beans... What is your celebration dish?
0:18:05 > 0:18:08Curried goat with rice and peas and coleslaw.
0:18:08 > 0:18:12- Nice.- This is, like, a really important meal to Jamaica.
0:18:12 > 0:18:15We always used to celebrate with curried goat.
0:18:15 > 0:18:18We always used to do it on Sundays, um, Christmas.
0:18:18 > 0:18:20Do you think Usain Bolt had this when he won the 100 metres?
0:18:20 > 0:18:24- Um, probably, yeah. - Can you do the Bolt?
0:18:26 > 0:18:28There you go, brilliant.
0:18:29 > 0:18:31I want that goat curry today to be really spicy,
0:18:31 > 0:18:35but at the same time, have lots and lots of layers of flavour.
0:18:35 > 0:18:40That sounds like celebration food to me, and I cannot wait to try it.
0:18:43 > 0:18:45Guys, we are at that halfway point now -
0:18:45 > 0:18:47stay focused and keep on cooking.
0:18:53 > 0:18:57I think this is going to be one of the funner things.
0:18:58 > 0:19:01It's kind of like, "Yeah, I'm going to cook this!
0:19:01 > 0:19:04"Yeah, let's get this cake on!"
0:19:05 > 0:19:08Josie, it looks like you have been celebrating already.
0:19:08 > 0:19:12I'm going to cook a three-tier
0:19:12 > 0:19:15chocolate and fruit gateau.
0:19:15 > 0:19:18It's a cake that my brother always has for his birthday.
0:19:18 > 0:19:22And this year was his 18th and I wasn't with him, I was here.
0:19:22 > 0:19:26So, I thought, instead of making him the cake to eat THERE,
0:19:26 > 0:19:28I'd make it on TV for him.
0:19:28 > 0:19:32Honestly, that really chokes me up. That's brilliant. Good on you.
0:19:32 > 0:19:36We are in for a proper treat from Josie today.
0:19:36 > 0:19:39Let's just hope she gets it right.
0:19:45 > 0:19:50I really want to make the judges' mouths water with, like, happiness.
0:19:50 > 0:19:53Yeah, I hope they enjoy it.
0:19:53 > 0:19:56- Jamie, by the looks of it, you made us some profiteroles.- Yeah.
0:19:56 > 0:20:00- What's your celebration dish? - Well, I'm making a croquembouche.
0:20:00 > 0:20:03The inspiration was when I was
0:20:03 > 0:20:06at my cousin's First Holy Communion in France
0:20:06 > 0:20:10and they brought this cake that was filled with profiteroles
0:20:10 > 0:20:12and I was just like, "Aaaah!"
0:20:12 > 0:20:15You have an hour-and-a-half, and you're making croquembouche?
0:20:15 > 0:20:17- Yeah. - You feeling confident about it?
0:20:17 > 0:20:19Um, at the moment, I am feeling confident.
0:20:19 > 0:20:22If you do this, honestly, I'll be like that - doffing my hat.
0:20:25 > 0:20:28A tower of profiteroles held together with sticky caramel
0:20:28 > 0:20:32and then the whole thing piled up and sitting on a plate.
0:20:32 > 0:20:34- I mean, what a challenge! - If he pulls it off,
0:20:34 > 0:20:36he is SO going to impress.
0:20:40 > 0:20:4320 minutes left, guys, just 20 minutes left.
0:20:49 > 0:20:50Not cooked yet.
0:20:57 > 0:20:59It was always going to be a risk for Jamie. I mean,
0:20:59 > 0:21:03ten minutes to go and he's still trying to make that croquembouche.
0:21:03 > 0:21:06He may just have to make it a little bit smaller.
0:21:10 > 0:21:11Four minutes left, everyone.
0:21:11 > 0:21:14Just four minutes.
0:21:27 > 0:21:29Guys, your time is now up.
0:21:29 > 0:21:33Please stop cooking and step away from your benches.
0:21:41 > 0:21:42Jamie has made croquembouche -
0:21:42 > 0:21:45chocolate-and-orange-cream-filled profiteroles
0:21:45 > 0:21:49held together with caramel.
0:21:49 > 0:21:52Jamie, I want you to stop looking so disappointed.
0:21:52 > 0:21:55What you have achieved in an hour-and-a-half is incredible.
0:21:55 > 0:21:57- Good on you.- Thank you.
0:21:57 > 0:22:00Let's dig in.
0:22:10 > 0:22:11Tastes great.
0:22:11 > 0:22:14You can hear the crunch of the caramel, which is slightly bitter,
0:22:14 > 0:22:17with the sweetness of your chocolate custard,
0:22:17 > 0:22:20fragrant with wonderful citrus coming from the orange.
0:22:20 > 0:22:21I would be very proud if I was you.
0:22:21 > 0:22:24Really ambitious and it tastes good.
0:22:24 > 0:22:26A bit of a triumph, Jamie, well done.
0:22:26 > 0:22:28Thank you.
0:22:28 > 0:22:30It may look like a Leaning Tower of Pisa,
0:22:30 > 0:22:32but do you know what? This tastes really good.
0:22:32 > 0:22:34I mean, it is total celebration food.
0:22:38 > 0:22:42I was really happy with the comments and the taste of it.
0:22:42 > 0:22:43And, yeah, I'm just...
0:22:43 > 0:22:47Yeah, I'm just really over the moon about how it tastes.
0:22:47 > 0:22:51Tom has made a Halloween dish of bleeding tart
0:22:51 > 0:22:53flavoured with raspberry and almond...
0:22:54 > 0:22:58...a witch's sock with coloured layers of creme fraiche
0:22:58 > 0:23:01and a spun caramel spider's web.
0:23:03 > 0:23:07I think it's great. I think it's really adventurous and really clever.
0:23:07 > 0:23:08Good sense of humour.
0:23:16 > 0:23:19It's really sweet and sticky jam
0:23:19 > 0:23:21with the orange frangipane.
0:23:21 > 0:23:24And then to offset it, you have been clever enough to use creme fraiche.
0:23:24 > 0:23:28So, not only does it look really clever, it tastes really good.
0:23:28 > 0:23:31- Good dessert, Tom.- Thank you.
0:23:32 > 0:23:33Very, very, very tasty.
0:23:33 > 0:23:35And especially around Halloween time,
0:23:35 > 0:23:38this is exactly the sort of thing I would want to be tasting.
0:23:38 > 0:23:41'It made me feel really, really overwhelmed'
0:23:41 > 0:23:44because I was not expecting that at all.
0:23:44 > 0:23:46So, yeah, I'm really proud of myself.
0:23:46 > 0:23:49TJ has made a goat curry
0:23:49 > 0:23:51with rice and peas...
0:23:53 > 0:23:57..coleslaw and a pineapple drink.
0:24:07 > 0:24:11Boom, TJ, this is proper celebration cooking.
0:24:11 > 0:24:13There is wonderful, rich heat from that goat curry.
0:24:13 > 0:24:16Then you've got sweetness from that coleslaw.
0:24:16 > 0:24:20And then that kind of almost nutty rice and peas, really fantastic.
0:24:20 > 0:24:24- Thank you.- Goat curry, coleslaw, rice and peas on one fork.
0:24:24 > 0:24:26I'm nicking that combination.
0:24:26 > 0:24:28I think that's brilliant.
0:24:28 > 0:24:32Hey, we are in the sunshine. You want to celebrate Jamaica, TJ?
0:24:32 > 0:24:35- You've done it. Brilliant!- Thank you.
0:24:37 > 0:24:40I couldn't, like, wish for something better, to be honest.
0:24:40 > 0:24:42That was really, really cool.
0:24:42 > 0:24:46Josie has made a three-tier chocolate cake
0:24:46 > 0:24:48filled with raspberries and blackberries
0:24:48 > 0:24:51with a white chocolate topping.
0:24:51 > 0:24:53- Should we cut it?- Let's do it.
0:25:01 > 0:25:04It's rich with chocolate,
0:25:04 > 0:25:06it's sweet with that wonderful vanilla cream,
0:25:06 > 0:25:09it's sharp with raspberries, sweet with blackberries.
0:25:09 > 0:25:12It's pure indulgence. I think it's wonderful.
0:25:13 > 0:25:18I know how it looks, but you know what? The taste is wonderful.
0:25:18 > 0:25:20With cake and chocolate, you can't
0:25:20 > 0:25:23but not please people with all that wonderful, beautiful sugariness.
0:25:23 > 0:25:27And if I was your brother and it was my 18th birthday, I'd be proud.
0:25:28 > 0:25:31I think they really liked it,
0:25:31 > 0:25:33apart from the presentation was a little bit off.
0:25:33 > 0:25:36Yeah, I'm pretty happy.
0:25:38 > 0:25:41Incredible day today, guys.
0:25:41 > 0:25:46We asked you to make us celebration food and you seriously delivered.
0:25:46 > 0:25:48You four are ace.
0:25:48 > 0:25:50You pushed yourselves today, worked really hard,
0:25:50 > 0:25:53and took it to a new level altogether.
0:25:53 > 0:25:55Thank you very much indeed.
0:25:55 > 0:25:57Can't wait to see you cook again.
0:25:57 > 0:25:59Off you go.
0:26:07 > 0:26:09Oh, yeah!
0:26:13 > 0:26:16Our four cooks have proved to us that they can cook
0:26:16 > 0:26:19great carnival food, and every single one of them
0:26:19 > 0:26:22came into this kitchen today and showed us their creativity.
0:26:22 > 0:26:24My favourite day of the competition so far.
0:26:33 > 0:26:38The competition just gets better and better.
0:26:38 > 0:26:42Today, I think they were all brave. I think they worked really hard.
0:26:42 > 0:26:45We have a winner in our four, but who's it going to be?
0:26:51 > 0:26:53Tomorrow, the final four cook for the stars
0:26:53 > 0:26:56of the hit Western show Matilda.
0:27:00 > 0:27:04They have to deliver their most show-stopping performance yet.
0:27:04 > 0:27:08And they've got me on the pass to contend with.
0:27:08 > 0:27:10Let's go, go, go!
0:27:10 > 0:27:12He is shouting orders from that pass.
0:27:12 > 0:27:14Quick, quick, we got to go.
0:27:14 > 0:27:16I am a little bit scared myself.
0:27:16 > 0:27:18We're supposed to be going now.
0:27:21 > 0:27:24If it's not good enough, it's not going to the dining room.
0:27:31 > 0:27:34Subtitles by Red Bee Media Ltd