0:00:00 > 0:00:03It's Junior MasterChef,
0:00:03 > 0:00:08the 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 > 0:00:30to win the title of Junior MasterChef.
0:00:38 > 0:00:43Josie, TJ, Jamie and Tom
0:00:43 > 0:00:46are on the biggest cooking adventure of their lives.
0:00:46 > 0:00:50Today our four cooks face their penultimate challenge.
0:00:50 > 0:00:53All four of them have the ability to win the competition.
0:00:53 > 0:00:55It's up to them.
0:00:56 > 0:00:59Junior MasterChef has just been absolutely amazing.
0:00:59 > 0:01:01I just don't really want it to end.
0:01:01 > 0:01:05I'd be lying if I didn't say I was thinking about the title.
0:01:05 > 0:01:08I'm generally feeling really proud of myself
0:01:08 > 0:01:10that I've made it this far.
0:01:10 > 0:01:14It's the last challenge before the final.
0:01:14 > 0:01:16If I don't impress, I won't be the champion.
0:01:18 > 0:01:20Today our four cooks are cooking
0:01:20 > 0:01:26for the stars of Roald Dahl's Matilda The Musical.
0:01:26 > 0:01:30They have to deliver their most show-stopping performance yet.
0:01:30 > 0:01:35And they've got me on the pass to contend with.
0:01:35 > 0:01:39Just five more minutes. It's got to be on this pass in five minutes.
0:01:39 > 0:01:43If it's not good enough, it's not going to the dining room.
0:01:43 > 0:01:48If they do well today, it will hold them in great stead for the final.
0:01:48 > 0:01:52Who has it in them to become the champion of Junior MasterChef?
0:02:02 > 0:02:06Welcome. Today, you're going to be cooking for four special guests -
0:02:06 > 0:02:11the stars of Roald Dahl's record-breaking Matilda The Musical.
0:02:15 > 0:02:17Today, this room becomes a working kitchen,
0:02:17 > 0:02:22and I'm your acting head chef, and I will make a judgement
0:02:22 > 0:02:26as to whether it's good enough or not, to go to the table.
0:02:26 > 0:02:30Each of you today will be cooking a two-course tasting menu,
0:02:30 > 0:02:33inspired by dishes from around the world.
0:02:33 > 0:02:38Get your chef's whites on. We've got 1.5 hours to cook lunch. Off you go.
0:02:38 > 0:02:44# When I grow up
0:02:44 > 0:02:47# And when I grow up
0:02:47 > 0:02:50# I will have treats every day
0:02:50 > 0:02:54# And I'll play with things that mum pretends
0:02:54 > 0:02:56# That mums don't think are fun
0:02:56 > 0:02:58# And I will wake up ... #
0:02:58 > 0:03:02The Royal Shakespeare Company's record-breaking production
0:03:02 > 0:03:04of Matilda The Musical is playing to packed audiences
0:03:04 > 0:03:08at the Cambridge Theatre in the West End.
0:03:08 > 0:03:12The title role is shared by four actresses.
0:03:12 > 0:03:15# When I grow up
0:03:15 > 0:03:19# We are revolting children living in revolting times
0:03:19 > 0:03:24# We sing revolting songs using revolting rhymes ... #
0:03:24 > 0:03:27Cooking for the four Matildas is going to be really exciting.
0:03:27 > 0:03:31It's going to be tough, but I think we'll pull it off.
0:03:31 > 0:03:35It is quite important that I impress the four Matildas today.
0:03:37 > 0:03:40They're like really big superstars at this age.
0:03:42 > 0:03:46THEATRE APPLAUSE
0:03:48 > 0:03:51You see your ingredients. You've got your recipes.
0:03:51 > 0:03:53Tom, you're off to Asia.
0:03:55 > 0:03:58Josie, Italian for you.
0:03:58 > 0:04:01Jamie, the Middle East.
0:04:01 > 0:04:03And TJ, Britain.
0:04:06 > 0:04:09One and a half hours. Let's cook!
0:04:16 > 0:04:20These cooks have us to help them in the MasterChef kitchen,
0:04:20 > 0:04:24but at home they would need a responsible adult with them.
0:04:27 > 0:04:31Josie's menu is Italian-inspired.
0:04:31 > 0:04:35She's making a beef cannelloni and roasted vegetable salad
0:04:35 > 0:04:39served with focaccia, an Italian bread.
0:04:39 > 0:04:44You and I admire the bounding energy of Josie as a cook.
0:04:44 > 0:04:48Today we're going to challenge Josie with Italian food.
0:04:48 > 0:04:51It's about simplicity - it's about clean flavours.
0:04:54 > 0:04:58I'm much more nervous today than with any of the other challenges.
0:04:58 > 0:05:02When I take my first plate up to John's pass,
0:05:02 > 0:05:05I think I'll be very nervous.
0:05:07 > 0:05:10Josie, the two dishes you're cooking - confident?
0:05:10 > 0:05:13- I'm not sure, because I've never done them.- OK.
0:05:13 > 0:05:16So I can't really say that I'm confident.
0:05:16 > 0:05:22I need to get all of the skills that you need to see in there. Yeah!
0:05:22 > 0:05:25We're going to have four happy Matildas today, Josie!
0:05:25 > 0:05:30Hopefully! They're actors - so they're probably hard to impress.
0:05:30 > 0:05:32- Get to it!- I will.- Good on you.
0:05:36 > 0:05:40She's got cannelloni to make. It's wonderful when it's done properly.
0:05:40 > 0:05:42There should be a lovely, light white sauce,
0:05:42 > 0:05:44a really well-seasoned filling,
0:05:44 > 0:05:47and little tubes of pasta holding the whole thing together.
0:05:49 > 0:05:54That focaccia bread has to be light, airy. It can't be doughy and stodgy.
0:05:55 > 0:05:59It's all looking good, guys. Keep on pushing.
0:06:02 > 0:06:06Tom is making Asian-inspired dishes.
0:06:06 > 0:06:09He's doing a starter of pork and prawn spring rolls
0:06:09 > 0:06:11with sweet chilli sauce,
0:06:11 > 0:06:17followed by a Thai green chicken and sweet potato curry and rice.
0:06:21 > 0:06:22Tom's got Asian food,
0:06:22 > 0:06:27and his challenge today is to get the balance absolutely right.
0:06:28 > 0:06:32Sweet, sour, salty and hot.
0:06:33 > 0:06:35It's got to bring your palate alive.
0:06:39 > 0:06:44I really hope they like my food. It's really important that they do.
0:06:44 > 0:06:48My main tactics are just to keep organised, stay focussed
0:06:48 > 0:06:51and just work hard, I guess, yeah.
0:06:52 > 0:06:56Tom, what is most challenging about these two dishes?
0:06:56 > 0:06:58Getting everything done in time.
0:06:58 > 0:07:01How important is it to get these dishes right today?
0:07:01 > 0:07:06It's really important - I really want to impress the Matildas.
0:07:06 > 0:07:09- Think you can do it? - I think I can do it.- Good on you.
0:07:09 > 0:07:12- Well, the best of luck.- Thank you.
0:07:16 > 0:07:20Those spring rolls have to be crispy on the outside and full of stuff.
0:07:20 > 0:07:23If they're not rolled up tight, they just blow apart.
0:07:23 > 0:07:27Tom for his main course is doing a chicken and sweet potato curry,
0:07:27 > 0:07:32it'll be smoky from the aubergine, sweet from the coconut milk,
0:07:32 > 0:07:34but very spicy from the green chillies.
0:07:37 > 0:07:4050 minutes gone, 40 minutes left.
0:07:44 > 0:07:48Jamie is cooking Middle-Eastern inspired dishes.
0:07:48 > 0:07:52He's making a main course of lamb kofta kebabs,
0:07:52 > 0:07:55served with hummus, pine nuts and pitta bread.
0:07:55 > 0:07:57For the dessert he's making baklava -
0:07:57 > 0:08:01filo pastry filled with honey and nuts,
0:08:01 > 0:08:06spices, and served with poached quince, honey and yoghurt.
0:08:06 > 0:08:11Jamie is a skilful cook, and today he's got Middle-Eastern classics.
0:08:12 > 0:08:16Those classics have to be vibrant. They've got to be alive.
0:08:16 > 0:08:19They've got to be powerful with spice.
0:08:22 > 0:08:26You've got now about 20 minutes before serving, OK?
0:08:26 > 0:08:29I was thinking, John might be under pressure,
0:08:29 > 0:08:32because he's, like, in charge of everything.
0:08:32 > 0:08:35Me? I'm not all right! I'm frantic. This is crazy. It's madness!
0:08:35 > 0:08:40Four kitchens working at once, people who've never cooked things before.
0:08:40 > 0:08:42Generally quite critical,
0:08:42 > 0:08:45but yeah, hopefully I'll get the dishes done in time.
0:08:48 > 0:08:52- Jamie - a lot of pressure today. - Well, I've made kebabs before,
0:08:52 > 0:08:55but no, I haven't really cooked with quinces.
0:08:55 > 0:08:57- Everything under control? - It's gone pretty well.
0:08:57 > 0:09:00I just hope I can get all this done in time
0:09:00 > 0:09:03and make sure my dishes are perfect.
0:09:03 > 0:09:07- Are we going to have four happy diners today?- Yes, we are!
0:09:07 > 0:09:11- I hope so - yes, we are!- OK. The best of luck!- Thank you.
0:09:13 > 0:09:15- Jamie, you OK?- Yeah, yeah.- Good.
0:09:18 > 0:09:22He's tasked with producing wonderfully deep and earthy
0:09:22 > 0:09:26Middle-Eastern flavours, and he has to deliver.
0:09:29 > 0:09:32You've got just 15 minutes left.
0:09:32 > 0:09:35TJ is making two British classics.
0:09:36 > 0:09:38His main course is Beef Wellington,
0:09:38 > 0:09:42followed by a raspberry and elderflower jelly served with cream
0:09:42 > 0:09:47and decorated with gold leaf and edible candied flowers.
0:09:47 > 0:09:49TJ is the king of spice.
0:09:49 > 0:09:55He comes in here and delivers big, gutsy, punchy food.
0:09:55 > 0:09:59TJ's job today with British food is to bring it alive.
0:10:02 > 0:10:04It's really important that I nail it.
0:10:04 > 0:10:07I want everything to go good with my meals.
0:10:07 > 0:10:10Hopefully, just fingers crossed that I do well.
0:10:10 > 0:10:15TJ, proper British classics. Have you cooked these dishes before?
0:10:15 > 0:10:18No, I've never cooked any of these dishes before,
0:10:18 > 0:10:20but I'm hoping to learn something from them.
0:10:20 > 0:10:22What about this competition -
0:10:22 > 0:10:24what's the best thing you've learnt so far?
0:10:24 > 0:10:26About the restaurant business.
0:10:26 > 0:10:29That's awesome, and cooking for critics.
0:10:29 > 0:10:32Now I'm cooking for Matilda, so it'll be pretty cool.
0:10:32 > 0:10:35- What will you impress us with? - The flavours and taste of my food.
0:10:35 > 0:10:37I'm going to show you I can do it in record time.
0:10:37 > 0:10:40- Best of luck with it.- Thank you.
0:10:43 > 0:10:47TJ's got one of the greatest British classics of all time -
0:10:47 > 0:10:48the Beef Wellington.
0:10:50 > 0:10:52It's a big piece of meat. It's roasted.
0:10:52 > 0:10:54It's got to be crispy pastry on the outside.
0:10:54 > 0:10:57That Wellington has to be cooked properly, otherwise there's
0:10:57 > 0:11:00going to be juice running all over and the pastry'll be soggy.
0:11:00 > 0:11:02He's got a raspberry and elderflower jelly,
0:11:02 > 0:11:06which he's going to put flecks of gold leaf through.
0:11:06 > 0:11:09He has to make sure it sets in time to serve up to those Matildas.
0:11:13 > 0:11:17Come on, guys. Let's go, please. The Matildas have arrived.
0:11:27 > 0:11:30These ten-year-old actresses understand pressure,
0:11:30 > 0:11:35each performing twice a week to an audience of 1,200 people.
0:11:37 > 0:11:40They have just one hour and a half for lunch,
0:11:40 > 0:11:44before they have to return to the theatre.
0:11:44 > 0:11:47I'm really excited about them cooking for us,
0:11:47 > 0:11:51because I know they're going to be really fantastic.
0:11:51 > 0:11:53I think it will be pretty nice.
0:11:53 > 0:11:55I think all the food will be really nice.
0:11:55 > 0:11:57I'm looking forward to tasting it all.
0:12:00 > 0:12:02We've got 15 minutes, OK?
0:12:02 > 0:12:0515 minutes, young man, we've got to be ready to go.
0:12:09 > 0:12:13I like the look of Tom's menu, because I love spring rolls -
0:12:13 > 0:12:15they're really nice.
0:12:15 > 0:12:18Come on, Tom. Let's go, go, go, go, go!
0:12:21 > 0:12:25I'm a bit worried on Tom's starter of prawns,
0:12:25 > 0:12:28cos I don't normally eat fish.
0:12:28 > 0:12:30Just five more minutes.
0:12:30 > 0:12:32Really, it's got to be on this pass in five minutes.
0:12:32 > 0:12:35I've never tried green Thai curry.
0:12:35 > 0:12:38I like chicken and I like sweet potato, so I think that'll be nice.
0:12:40 > 0:12:43- Tom?- Yes?- I've got to go now, please. I'm two minutes over.
0:12:54 > 0:12:57That's fantastic. That looks amazing. Tom, off you go - quick!
0:13:10 > 0:13:13Tom has made a starter of pork and prawn spring rolls
0:13:13 > 0:13:16with a sweet chilli sauce.
0:13:20 > 0:13:21Mm!
0:13:23 > 0:13:26I really liked the spring rolls,
0:13:26 > 0:13:31because the pastry was very crunchy, and also the chilli was really nice.
0:13:31 > 0:13:35I wasn't sure about the prawns, but actually they tasted really good.
0:13:35 > 0:13:37I like prawns from now on!
0:13:37 > 0:13:41I think Tom did a very, very good job with the spring roils.
0:13:45 > 0:13:50The tastes and textures in Tom's spring rolls are spot-on,
0:13:50 > 0:13:53and that dipping sauce knocks your socks off with heat.
0:13:53 > 0:13:55Fantastic, and beautiful sweetness as well.
0:13:55 > 0:13:59Tom's main course is Thai green chicken
0:13:59 > 0:14:02and sweet potato curry with rice.
0:14:09 > 0:14:13- Spicy, definitely! - Spicy, very spicy.
0:14:14 > 0:14:15Spicy!
0:14:15 > 0:14:17Spicy!
0:14:19 > 0:14:22I thought Tom's curry was very nice.
0:14:22 > 0:14:26I loved the chicken, and I thought it was very sweet and spicy.
0:14:26 > 0:14:31It was really, really spicy, but I think it gave it a nice kick to it.
0:14:31 > 0:14:36The rice had a nice texture to it, which made it very, very tasty
0:14:36 > 0:14:38and he did a really good job.
0:14:41 > 0:14:43Fantastic heat here.
0:14:43 > 0:14:46Tom has been really brave and gutsy with his flavour.
0:14:46 > 0:14:50Rice is perfectly cooked. He is really looking good.
0:14:54 > 0:14:57I'm really pleased with the dishes I've just produced.
0:14:57 > 0:15:00They were really great. Spring rolls were amazing.
0:15:00 > 0:15:03I've never made spring rolls before, they were really cool.
0:15:03 > 0:15:04And the curry looked really nice.
0:15:08 > 0:15:11At the moment we are so far behind, it's unfunny.
0:15:14 > 0:15:19I like the look of Josie's menu, cos her starter looks really nice,
0:15:19 > 0:15:23cos I love olives and garlic bread, and I love roasted vegetables.
0:15:25 > 0:15:28Josie, you've got two minutes to get that cannelloni on the plate.
0:15:28 > 0:15:30- You're now running out of time.- Yeah.
0:15:30 > 0:15:35I like her main of beef... cann-ell-oni.
0:15:35 > 0:15:38Cannelloni.
0:15:38 > 0:15:40We've got about a minute and a half left.
0:15:40 > 0:15:43I would not like to be in the shoes of our cooks today.
0:15:43 > 0:15:46- There's serious pressure.- Come on, Josie. Let's go, go, go.
0:15:46 > 0:15:48He is shouting orders from that pass.
0:15:48 > 0:15:51Quick, quick, quick. We've got to go.
0:15:51 > 0:15:53And I'm a little bit scared myself!
0:15:55 > 0:15:57We're supposed to be going now. That's it.
0:15:57 > 0:16:00Great. In the bowl. Mix it all up nicely.
0:16:00 > 0:16:02Bread on.
0:16:02 > 0:16:05Josie, I've got to go. I've got to go.
0:16:05 > 0:16:08- Argh! What was that!- Er... wrong? - No, no, no! Throw that away!
0:16:08 > 0:16:10Start again, that salad.
0:16:12 > 0:16:15No, no, no! You've just poured vinegar over it, haven't you?
0:16:15 > 0:16:18Take those two. We'll sort that one out later. Get those two. Go.
0:16:18 > 0:16:21The rest of them are lovely. Let's go, go, go, go.
0:16:24 > 0:16:27Good job, Josie. I'll eat the messy cannelloni
0:16:27 > 0:16:31and the salad with the vinegar. Those look fantastic. Off you go.
0:16:42 > 0:16:45Josie's starter is vegetables
0:16:45 > 0:16:48roasted in rosemary, thyme and olive oil
0:16:48 > 0:16:50and served with home-made focaccia.
0:16:52 > 0:16:55Beautifully presented dish. And then at the last minute
0:16:55 > 0:16:58she buckets on a whole load of white wine vinegar! Disaster!
0:16:58 > 0:17:01But John caught it just in time, so it's only on one of the dishes.
0:17:01 > 0:17:04Unfortunately it's the dish I'm going to taste,
0:17:04 > 0:17:06but the rest of them went out beautifully.
0:17:12 > 0:17:14I really liked Josie's roasted vegetables.
0:17:14 > 0:17:17They were cooked really well, and they were really delicious.
0:17:17 > 0:17:21The bread was nice. It didn't have enough garlic, I don't think.
0:17:21 > 0:17:24I think a bit more garlic in it would have been a bit nicer.
0:17:24 > 0:17:27I think Josie's done pretty well.
0:17:27 > 0:17:32Josie's main course is the Italian classic, beef cannelloni.
0:17:32 > 0:17:34- Smells delicious.- Smells really good.
0:17:34 > 0:17:37- Have to see what it tastes like. - Can't wait to try it.
0:17:43 > 0:17:49Josie's cannelloni is really good. It tastes a lot like lasagne.
0:17:49 > 0:17:53The meat is lovely, and it's all just really nice. It's very cheesy.
0:17:53 > 0:17:55It was a bit too cheesy for me.
0:17:55 > 0:17:57I thought it was quite good,
0:17:57 > 0:18:00but I just think there was a bit too much cheese.
0:18:03 > 0:18:05The only thing I'm worried about is the presentation.
0:18:05 > 0:18:09She could have done more with this. All in all, the tastes are good.
0:18:13 > 0:18:15That challenge was quite hard,
0:18:15 > 0:18:18because it wasn't a recipe that I'd ever done before.
0:18:20 > 0:18:22And it was under John.
0:18:25 > 0:18:28- Jamie, I've got five minutes to get that food out.- OK.
0:18:30 > 0:18:35In Jamie's menu, I like the lamb kebabs, because I love lamb.
0:18:35 > 0:18:38And then you've got hummus and pitta bread, which I love.
0:18:38 > 0:18:41We're almost there, mate, almost there.
0:18:45 > 0:18:48His dessert, honey and yoghurt, I really like.
0:18:50 > 0:18:52- Jamie, how much longer?- Two minutes.
0:18:54 > 0:18:57I've never really tried quince before,
0:18:57 > 0:18:59but I really can't wait to try it.
0:19:03 > 0:19:06- Looking great. Come on. - OK, done.- Up you come.
0:19:10 > 0:19:15Really lovely. Hey, look at that! You made that! How cool is that!
0:19:15 > 0:19:18- Pretty cool.- You should be really proud. Right, let's go.
0:19:31 > 0:19:35Jamie's main course is Middle-Eastern lamb kofta kebabs
0:19:35 > 0:19:38served with hummus and pitta bread.
0:19:47 > 0:19:51- This is gorgeous. Really nice.- This is really, really good, isn't it?- Mm.
0:19:51 > 0:19:53I think the kebabs are very well cooked.
0:19:53 > 0:19:56They're tasty and the texture is really nice.
0:19:56 > 0:19:58The kebabs have a lovely taste to them.
0:19:58 > 0:20:00They've got a nice kick with some onions in there.
0:20:00 > 0:20:04The hummus and roasted peanuts with the pitta bread is really nice.
0:20:04 > 0:20:08Tastes much, much better than normal hummus does, actually,
0:20:08 > 0:20:09and he's done really well.
0:20:15 > 0:20:18Really impressive work from Jamie today.
0:20:18 > 0:20:22I am actually quite blown away by this dish.
0:20:22 > 0:20:26Jamie's dessert is baklava served with poached quince,
0:20:26 > 0:20:30which is a cross between an apple and a pear, and yoghurt and honey.
0:20:35 > 0:20:37That's really, really, nice.
0:20:38 > 0:20:41The baklavas - they were really nice.
0:20:41 > 0:20:46They were really crunchy, and they were nice and sort of sweet.
0:20:46 > 0:20:47It stated of croissants.
0:20:47 > 0:20:51The yoghurt tasted really, really nice with the honey.
0:20:51 > 0:20:54I think Jamie's quince is really nice.
0:20:54 > 0:20:56I'm going to eat it more often now.
0:21:01 > 0:21:05This is a wonderful dish. Not only is it beautifully presented,
0:21:05 > 0:21:07but it tastes absolutely fantastic.
0:21:07 > 0:21:11For someone who's never cooked those ingredients, he has nailed that.
0:21:15 > 0:21:18I'm feeling really awesome, that just went really well.
0:21:18 > 0:21:21I'm really ecstatic and happy, all the same time.
0:21:30 > 0:21:32- TJ, how's your jelly? - I'll go check on it.
0:21:34 > 0:21:35Erm...
0:21:35 > 0:21:38- It's, sort of, still like water. - Just put it back in there.
0:21:43 > 0:21:45TJ is running out of time.
0:21:45 > 0:21:48If he doesn't get this done, John is going to go crazy!
0:21:50 > 0:21:52It's just got to set, that's the issue.
0:21:55 > 0:21:59- Well done.- Thank you.- Let's just hope it's cooked in the middle.
0:21:59 > 0:22:02I think it might be quite rare, but that's OK. Go, go, go! Beautiful.
0:22:02 > 0:22:05- Lay them out. Perfect. Wow! Very good, TJ!- Thank you.
0:22:08 > 0:22:12I like Beef Wellington. It's really nice.
0:22:12 > 0:22:16- And I love broccoli and lemon beans. - Now your desserts please, out.
0:22:16 > 0:22:18Yes, sir.
0:22:18 > 0:22:22I love jelly and cream on his dessert, so that sounds really nice.
0:22:24 > 0:22:28I'm not a great fan of jelly, but I will give it a try just to see
0:22:28 > 0:22:30if it's different from normal jelly.
0:22:32 > 0:22:38We've got to go, mate. We've gotta, gotta go, go. Let's go. Well done.
0:22:38 > 0:22:42Brilliant. Right, you can go with those. Excellent. Well done.
0:22:46 > 0:22:49It's such a shame they've not set.
0:22:55 > 0:22:58TJ's main course is beef Wellington
0:22:58 > 0:23:02served with broccoli and lemon beans.
0:23:02 > 0:23:07- That looks really nice, actually. - It does.
0:23:14 > 0:23:17- Mm! That's nice! - That is some good pastry!
0:23:17 > 0:23:20The meat was cooked really well, really juicy,
0:23:20 > 0:23:23and the pastry was crisp and delicious.
0:23:23 > 0:23:25The broccoli was really well cooked.
0:23:25 > 0:23:27It was kind of juicy and crunchy at the same time.
0:23:27 > 0:23:30The lemon beans - the lemon really stood out.
0:23:30 > 0:23:33The pastry was really nice and crisp.
0:23:33 > 0:23:36I thought TJ did a really good job!
0:23:36 > 0:23:38Wow! TJ's dish looks really good.
0:23:38 > 0:23:42Fantastic presentation, nice and simple, and beautifully cooked meat.
0:23:42 > 0:23:44I'm going to try it.
0:23:48 > 0:23:51TJ has totally delivered on a British classic.
0:23:51 > 0:23:55Beautifully cooked, rich meat. Fantastic. This is really good.
0:23:55 > 0:23:58I think he's got to be pleased with this.
0:23:58 > 0:24:02TJ's dessert is raspberry and elderflower jelly served with cream
0:24:02 > 0:24:07and decorated with edible candied flowers and gold leaf.
0:24:07 > 0:24:11Hm! Something went wrong here.
0:24:11 > 0:24:17Because I'm pretty sure jelly's not supposed to be liquidised.
0:24:17 > 0:24:18Mm!
0:24:21 > 0:24:24TJ's presentation was really good.
0:24:24 > 0:24:27It's nice, but it's just liquid. It's not jelly.
0:24:27 > 0:24:28I still did like the jelly,
0:24:28 > 0:24:31but I would have liked it a bit better if it had set properly.
0:24:31 > 0:24:36His main course was delicious but his dessert was very disappointing.
0:24:43 > 0:24:46I'm totally gutted for TJ, because there's that wonderful
0:24:46 > 0:24:50sweetness from the elderflower, that lovely floral note from it.
0:24:50 > 0:24:53I'm just so annoyed he didn't get it set!
0:24:56 > 0:25:00It was pretty cool, cooking under John. I found it amazing.
0:25:00 > 0:25:02I think I dealt with the pressure OK.
0:25:02 > 0:25:06There wasn't any major problems apart from the jelly not setting,
0:25:06 > 0:25:09but apart from that everything went smoothly.
0:25:18 > 0:25:22- I'm exhausted. Really properly exhausted.- What a day.
0:25:24 > 0:25:27Tom was faced with the most extraordinary array of ingredients,
0:25:27 > 0:25:28many he'd never seen before,
0:25:28 > 0:25:30and suddenly we ended up with a Thai feast.
0:25:30 > 0:25:34There was a lot for Tom to take in today and he did really, really well.
0:25:34 > 0:25:37He was a little bit over time, but he got there.
0:25:39 > 0:25:43Josie today was doing really well, and suddenly we had panic,
0:25:43 > 0:25:46and the cannelloni which looked beautiful on the tray
0:25:46 > 0:25:48suddenly hit the plate and went bleugh!
0:25:48 > 0:25:53And this beautiful roast vegetable salad was suddenly doused in vinegar!
0:25:53 > 0:25:57Thankfully you got in there before she served that up to the Matildas,
0:25:57 > 0:26:00the two dishes that went out were perfect.
0:26:00 > 0:26:04The way Jamie worked today was incredible. The Matildas loved it.
0:26:04 > 0:26:07- Did they?- They loved it. The Matildas loved that food.
0:26:07 > 0:26:09Both dishes beautifully presented
0:26:09 > 0:26:11and the flavours and tastes were incredible.
0:26:13 > 0:26:16TJ was faced with British classics today
0:26:16 > 0:26:19and he seriously delivered with that beef Wellington.
0:26:19 > 0:26:21I was really impressed with what he produced.
0:26:21 > 0:26:25I just wish TJ had let that elderflower jelly set.
0:26:25 > 0:26:28The beef Wellington almost made up for the unset jelly.
0:26:29 > 0:26:33I'm really proud of our four. It's incredible what they've achieved.
0:26:33 > 0:26:37- Really incredible. - I am so excited for this final,
0:26:37 > 0:26:41because now we are really going to see some amazing cooking.
0:26:43 > 0:26:47I am quite sad that Junior MasterChef is coming to an end.
0:26:49 > 0:26:54I think I'm prepared, but yeah, just have to see how things go.
0:26:56 > 0:27:00I feel really excited, but also a bit nervous.
0:27:00 > 0:27:04I've had so much fun on the way. But it's been a great journey.
0:27:07 > 0:27:11My tactics for the final is keep calm, keep cool, and carry on.
0:27:13 > 0:27:17I'm going to work so hard to win Junior MasterChef,
0:27:17 > 0:27:20because the class of everybody else is so high,
0:27:20 > 0:27:23I think anyone could win it, to be honest.
0:27:30 > 0:27:32Tomorrow, it's the final.
0:27:41 > 0:27:44Our Junior MasterChef champion is...
0:28:02 > 0:28:06Subtitles by Red Bee Media Ltd