Episode 14 Junior MasterChef


Episode 14

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It's Junior MasterChef,

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the competition to find the best young cook in the country.

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From over 1,000 applications,

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only four cooks have made it to the finals.

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Now top chef John Torode

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and food blogger and TV cook Donal Skehan

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have to decide which cook is good enough

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to win the title of Junior MasterChef.

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Josie, TJ, Jamie and Tom

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are on the biggest cooking adventure of their lives.

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Today our four cooks face their penultimate challenge.

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All four of them have the ability to win the competition.

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It's up to them.

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Junior MasterChef has just been absolutely amazing.

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I just don't really want it to end.

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I'd be lying if I didn't say I was thinking about the title.

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I'm generally feeling really proud of myself

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that I've made it this far.

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It's the last challenge before the final.

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If I don't impress, I won't be the champion.

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Today our four cooks are cooking

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for the stars of Roald Dahl's Matilda The Musical.

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They have to deliver their most show-stopping performance yet.

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And they've got me on the pass to contend with.

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Just five more minutes. It's got to be on this pass in five minutes.

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If it's not good enough, it's not going to the dining room.

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If they do well today, it will hold them in great stead for the final.

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Who has it in them to become the champion of Junior MasterChef?

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Welcome. Today, you're going to be cooking for four special guests -

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the stars of Roald Dahl's record-breaking Matilda The Musical.

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Today, this room becomes a working kitchen,

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and I'm your acting head chef, and I will make a judgement

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as to whether it's good enough or not, to go to the table.

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Each of you today will be cooking a two-course tasting menu,

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inspired by dishes from around the world.

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Get your chef's whites on. We've got 1.5 hours to cook lunch. Off you go.

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# When I grow up

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# And when I grow up

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# I will have treats every day

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# And I'll play with things that mum pretends

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# That mums don't think are fun

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# And I will wake up ... #

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The Royal Shakespeare Company's record-breaking production

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of Matilda The Musical is playing to packed audiences

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at the Cambridge Theatre in the West End.

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The title role is shared by four actresses.

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# When I grow up

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# We are revolting children living in revolting times

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# We sing revolting songs using revolting rhymes ... #

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Cooking for the four Matildas is going to be really exciting.

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It's going to be tough, but I think we'll pull it off.

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It is quite important that I impress the four Matildas today.

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They're like really big superstars at this age.

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THEATRE APPLAUSE

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You see your ingredients. You've got your recipes.

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Tom, you're off to Asia.

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Josie, Italian for you.

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Jamie, the Middle East.

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And TJ, Britain.

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One and a half hours. Let's cook!

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

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but at home they would need a responsible adult with them.

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Josie's menu is Italian-inspired.

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She's making a beef cannelloni and roasted vegetable salad

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served with focaccia, an Italian bread.

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You and I admire the bounding energy of Josie as a cook.

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Today we're going to challenge Josie with Italian food.

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It's about simplicity - it's about clean flavours.

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I'm much more nervous today than with any of the other challenges.

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When I take my first plate up to John's pass,

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I think I'll be very nervous.

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Josie, the two dishes you're cooking - confident?

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-I'm not sure, because I've never done them.

-OK.

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So I can't really say that I'm confident.

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I need to get all of the skills that you need to see in there. Yeah!

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We're going to have four happy Matildas today, Josie!

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Hopefully! They're actors - so they're probably hard to impress.

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-Get to it!

-I will.

-Good on you.

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She's got cannelloni to make. It's wonderful when it's done properly.

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There should be a lovely, light white sauce,

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a really well-seasoned filling,

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and little tubes of pasta holding the whole thing together.

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That focaccia bread has to be light, airy. It can't be doughy and stodgy.

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It's all looking good, guys. Keep on pushing.

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Tom is making Asian-inspired dishes.

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He's doing a starter of pork and prawn spring rolls

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with sweet chilli sauce,

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followed by a Thai green chicken and sweet potato curry and rice.

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Tom's got Asian food,

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and his challenge today is to get the balance absolutely right.

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Sweet, sour, salty and hot.

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It's got to bring your palate alive.

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I really hope they like my food. It's really important that they do.

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My main tactics are just to keep organised, stay focussed

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and just work hard, I guess, yeah.

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Tom, what is most challenging about these two dishes?

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Getting everything done in time.

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How important is it to get these dishes right today?

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It's really important - I really want to impress the Matildas.

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-Think you can do it?

-I think I can do it.

-Good on you.

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-Well, the best of luck.

-Thank you.

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Those spring rolls have to be crispy on the outside and full of stuff.

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If they're not rolled up tight, they just blow apart.

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Tom for his main course is doing a chicken and sweet potato curry,

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it'll be smoky from the aubergine, sweet from the coconut milk,

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but very spicy from the green chillies.

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50 minutes gone, 40 minutes left.

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Jamie is cooking Middle-Eastern inspired dishes.

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He's making a main course of lamb kofta kebabs,

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served with hummus, pine nuts and pitta bread.

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For the dessert he's making baklava -

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filo pastry filled with honey and nuts,

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spices, and served with poached quince, honey and yoghurt.

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Jamie is a skilful cook, and today he's got Middle-Eastern classics.

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Those classics have to be vibrant. They've got to be alive.

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They've got to be powerful with spice.

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You've got now about 20 minutes before serving, OK?

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I was thinking, John might be under pressure,

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because he's, like, in charge of everything.

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Me? I'm not all right! I'm frantic. This is crazy. It's madness!

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Four kitchens working at once, people who've never cooked things before.

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Generally quite critical,

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but yeah, hopefully I'll get the dishes done in time.

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-Jamie - a lot of pressure today.

-Well, I've made kebabs before,

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but no, I haven't really cooked with quinces.

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-Everything under control?

-It's gone pretty well.

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I just hope I can get all this done in time

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and make sure my dishes are perfect.

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-Are we going to have four happy diners today?

-Yes, we are!

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-I hope so - yes, we are!

-OK. The best of luck!

-Thank you.

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-Jamie, you OK?

-Yeah, yeah.

-Good.

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He's tasked with producing wonderfully deep and earthy

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Middle-Eastern flavours, and he has to deliver.

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You've got just 15 minutes left.

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TJ is making two British classics.

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His main course is Beef Wellington,

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followed by a raspberry and elderflower jelly served with cream

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and decorated with gold leaf and edible candied flowers.

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TJ is the king of spice.

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He comes in here and delivers big, gutsy, punchy food.

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TJ's job today with British food is to bring it alive.

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It's really important that I nail it.

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I want everything to go good with my meals.

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Hopefully, just fingers crossed that I do well.

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TJ, proper British classics. Have you cooked these dishes before?

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No, I've never cooked any of these dishes before,

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but I'm hoping to learn something from them.

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What about this competition -

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what's the best thing you've learnt so far?

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About the restaurant business.

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That's awesome, and cooking for critics.

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Now I'm cooking for Matilda, so it'll be pretty cool.

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-What will you impress us with?

-The flavours and taste of my food.

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I'm going to show you I can do it in record time.

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-Best of luck with it.

-Thank you.

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TJ's got one of the greatest British classics of all time -

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the Beef Wellington.

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It's a big piece of meat. It's roasted.

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It's got to be crispy pastry on the outside.

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That Wellington has to be cooked properly, otherwise there's

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going to be juice running all over and the pastry'll be soggy.

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He's got a raspberry and elderflower jelly,

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which he's going to put flecks of gold leaf through.

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He has to make sure it sets in time to serve up to those Matildas.

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Come on, guys. Let's go, please. The Matildas have arrived.

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These ten-year-old actresses understand pressure,

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each performing twice a week to an audience of 1,200 people.

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They have just one hour and a half for lunch,

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before they have to return to the theatre.

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I'm really excited about them cooking for us,

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because I know they're going to be really fantastic.

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I think it will be pretty nice.

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I think all the food will be really nice.

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I'm looking forward to tasting it all.

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We've got 15 minutes, OK?

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15 minutes, young man, we've got to be ready to go.

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I like the look of Tom's menu, because I love spring rolls -

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they're really nice.

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Come on, Tom. Let's go, go, go, go, go!

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I'm a bit worried on Tom's starter of prawns,

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cos I don't normally eat fish.

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Just five more minutes.

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Really, it's got to be on this pass in five minutes.

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I've never tried green Thai curry.

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I like chicken and I like sweet potato, so I think that'll be nice.

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-Tom?

-Yes?

-I've got to go now, please. I'm two minutes over.

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That's fantastic. That looks amazing. Tom, off you go - quick!

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Tom has made a starter of pork and prawn spring rolls

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with a sweet chilli sauce.

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Mm!

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I really liked the spring rolls,

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because the pastry was very crunchy, and also the chilli was really nice.

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I wasn't sure about the prawns, but actually they tasted really good.

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I like prawns from now on!

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I think Tom did a very, very good job with the spring roils.

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The tastes and textures in Tom's spring rolls are spot-on,

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and that dipping sauce knocks your socks off with heat.

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Fantastic, and beautiful sweetness as well.

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Tom's main course is Thai green chicken

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and sweet potato curry with rice.

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-Spicy, definitely!

-Spicy, very spicy.

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Spicy!

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Spicy!

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I thought Tom's curry was very nice.

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I loved the chicken, and I thought it was very sweet and spicy.

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It was really, really spicy, but I think it gave it a nice kick to it.

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The rice had a nice texture to it, which made it very, very tasty

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and he did a really good job.

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Fantastic heat here.

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Tom has been really brave and gutsy with his flavour.

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Rice is perfectly cooked. He is really looking good.

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I'm really pleased with the dishes I've just produced.

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They were really great. Spring rolls were amazing.

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I've never made spring rolls before, they were really cool.

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And the curry looked really nice.

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At the moment we are so far behind, it's unfunny.

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I like the look of Josie's menu, cos her starter looks really nice,

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cos I love olives and garlic bread, and I love roasted vegetables.

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Josie, you've got two minutes to get that cannelloni on the plate.

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-You're now running out of time.

-Yeah.

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I like her main of beef... cann-ell-oni.

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Cannelloni.

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We've got about a minute and a half left.

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I would not like to be in the shoes of our cooks today.

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-There's serious pressure.

-Come on, Josie. Let's go, go, go.

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He is shouting orders from that pass.

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Quick, quick, quick. We've got to go.

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And I'm a little bit scared myself!

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We're supposed to be going now. That's it.

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Great. In the bowl. Mix it all up nicely.

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Bread on.

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Josie, I've got to go. I've got to go.

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-Argh! What was that!

-Er... wrong?

-No, no, no! Throw that away!

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Start again, that salad.

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No, no, no! You've just poured vinegar over it, haven't you?

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Take those two. We'll sort that one out later. Get those two. Go.

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The rest of them are lovely. Let's go, go, go, go.

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Good job, Josie. I'll eat the messy cannelloni

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and the salad with the vinegar. Those look fantastic. Off you go.

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Josie's starter is vegetables

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roasted in rosemary, thyme and olive oil

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and served with home-made focaccia.

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Beautifully presented dish. And then at the last minute

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she buckets on a whole load of white wine vinegar! Disaster!

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But John caught it just in time, so it's only on one of the dishes.

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Unfortunately it's the dish I'm going to taste,

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but the rest of them went out beautifully.

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I really liked Josie's roasted vegetables.

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They were cooked really well, and they were really delicious.

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The bread was nice. It didn't have enough garlic, I don't think.

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I think a bit more garlic in it would have been a bit nicer.

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I think Josie's done pretty well.

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Josie's main course is the Italian classic, beef cannelloni.

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-Smells delicious.

-Smells really good.

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-Have to see what it tastes like.

-Can't wait to try it.

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Josie's cannelloni is really good. It tastes a lot like lasagne.

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The meat is lovely, and it's all just really nice. It's very cheesy.

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It was a bit too cheesy for me.

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I thought it was quite good,

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but I just think there was a bit too much cheese.

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The only thing I'm worried about is the presentation.

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She could have done more with this. All in all, the tastes are good.

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That challenge was quite hard,

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because it wasn't a recipe that I'd ever done before.

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And it was under John.

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-Jamie, I've got five minutes to get that food out.

-OK.

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In Jamie's menu, I like the lamb kebabs, because I love lamb.

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And then you've got hummus and pitta bread, which I love.

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We're almost there, mate, almost there.

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His dessert, honey and yoghurt, I really like.

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-Jamie, how much longer?

-Two minutes.

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I've never really tried quince before,

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but I really can't wait to try it.

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-Looking great. Come on.

-OK, done.

-Up you come.

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Really lovely. Hey, look at that! You made that! How cool is that!

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-Pretty cool.

-You should be really proud. Right, let's go.

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Jamie's main course is Middle-Eastern lamb kofta kebabs

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served with hummus and pitta bread.

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-This is gorgeous. Really nice.

-This is really, really good, isn't it?

-Mm.

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I think the kebabs are very well cooked.

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They're tasty and the texture is really nice.

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The kebabs have a lovely taste to them.

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They've got a nice kick with some onions in there.

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The hummus and roasted peanuts with the pitta bread is really nice.

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Tastes much, much better than normal hummus does, actually,

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and he's done really well.

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Really impressive work from Jamie today.

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I am actually quite blown away by this dish.

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Jamie's dessert is baklava served with poached quince,

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which is a cross between an apple and a pear, and yoghurt and honey.

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That's really, really, nice.

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The baklavas - they were really nice.

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They were really crunchy, and they were nice and sort of sweet.

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It stated of croissants.

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The yoghurt tasted really, really nice with the honey.

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I think Jamie's quince is really nice.

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I'm going to eat it more often now.

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This is a wonderful dish. Not only is it beautifully presented,

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but it tastes absolutely fantastic.

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For someone who's never cooked those ingredients, he has nailed that.

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I'm feeling really awesome, that just went really well.

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I'm really ecstatic and happy, all the same time.

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-TJ, how's your jelly?

-I'll go check on it.

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Erm...

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-It's, sort of, still like water.

-Just put it back in there.

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TJ is running out of time.

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If he doesn't get this done, John is going to go crazy!

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It's just got to set, that's the issue.

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-Well done.

-Thank you.

-Let's just hope it's cooked in the middle.

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I think it might be quite rare, but that's OK. Go, go, go! Beautiful.

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-Lay them out. Perfect. Wow! Very good, TJ!

-Thank you.

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I like Beef Wellington. It's really nice.

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-And I love broccoli and lemon beans.

-Now your desserts please, out.

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Yes, sir.

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I love jelly and cream on his dessert, so that sounds really nice.

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I'm not a great fan of jelly, but I will give it a try just to see

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if it's different from normal jelly.

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We've got to go, mate. We've gotta, gotta go, go. Let's go. Well done.

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Brilliant. Right, you can go with those. Excellent. Well done.

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It's such a shame they've not set.

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TJ's main course is beef Wellington

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served with broccoli and lemon beans.

0:22:580:23:02

-That looks really nice, actually.

-It does.

0:23:020:23:07

-Mm! That's nice!

-That is some good pastry!

0:23:140:23:17

The meat was cooked really well, really juicy,

0:23:170:23:20

and the pastry was crisp and delicious.

0:23:200:23:23

The broccoli was really well cooked.

0:23:230:23:25

It was kind of juicy and crunchy at the same time.

0:23:250:23:27

The lemon beans - the lemon really stood out.

0:23:270:23:30

The pastry was really nice and crisp.

0:23:300:23:33

I thought TJ did a really good job!

0:23:330:23:36

Wow! TJ's dish looks really good.

0:23:360:23:38

Fantastic presentation, nice and simple, and beautifully cooked meat.

0:23:380:23:42

I'm going to try it.

0:23:420:23:44

TJ has totally delivered on a British classic.

0:23:480:23:51

Beautifully cooked, rich meat. Fantastic. This is really good.

0:23:510:23:55

I think he's got to be pleased with this.

0:23:550:23:58

TJ's dessert is raspberry and elderflower jelly served with cream

0:23:580:24:02

and decorated with edible candied flowers and gold leaf.

0:24:020:24:07

Hm! Something went wrong here.

0:24:070:24:11

Because I'm pretty sure jelly's not supposed to be liquidised.

0:24:110:24:17

Mm!

0:24:170:24:18

TJ's presentation was really good.

0:24:210:24:24

It's nice, but it's just liquid. It's not jelly.

0:24:240:24:27

I still did like the jelly,

0:24:270:24:28

but I would have liked it a bit better if it had set properly.

0:24:280:24:31

His main course was delicious but his dessert was very disappointing.

0:24:310:24:36

I'm totally gutted for TJ, because there's that wonderful

0:24:430:24:46

sweetness from the elderflower, that lovely floral note from it.

0:24:460:24:50

I'm just so annoyed he didn't get it set!

0:24:500:24:53

It was pretty cool, cooking under John. I found it amazing.

0:24:560:25:00

I think I dealt with the pressure OK.

0:25:000:25:02

There wasn't any major problems apart from the jelly not setting,

0:25:020:25:06

but apart from that everything went smoothly.

0:25:060:25:09

-I'm exhausted. Really properly exhausted.

-What a day.

0:25:180:25:22

Tom was faced with the most extraordinary array of ingredients,

0:25:240:25:27

many he'd never seen before,

0:25:270:25:28

and suddenly we ended up with a Thai feast.

0:25:280:25:30

There was a lot for Tom to take in today and he did really, really well.

0:25:300:25:34

He was a little bit over time, but he got there.

0:25:340:25:37

Josie today was doing really well, and suddenly we had panic,

0:25:390:25:43

and the cannelloni which looked beautiful on the tray

0:25:430:25:46

suddenly hit the plate and went bleugh!

0:25:460:25:48

And this beautiful roast vegetable salad was suddenly doused in vinegar!

0:25:480:25:53

Thankfully you got in there before she served that up to the Matildas,

0:25:530:25:57

the two dishes that went out were perfect.

0:25:570:26:00

The way Jamie worked today was incredible. The Matildas loved it.

0:26:000:26:04

-Did they?

-They loved it. The Matildas loved that food.

0:26:040:26:07

Both dishes beautifully presented

0:26:070:26:09

and the flavours and tastes were incredible.

0:26:090:26:11

TJ was faced with British classics today

0:26:130:26:16

and he seriously delivered with that beef Wellington.

0:26:160:26:19

I was really impressed with what he produced.

0:26:190:26:21

I just wish TJ had let that elderflower jelly set.

0:26:210:26:25

The beef Wellington almost made up for the unset jelly.

0:26:250:26:28

I'm really proud of our four. It's incredible what they've achieved.

0:26:290:26:33

-Really incredible.

-I am so excited for this final,

0:26:330:26:37

because now we are really going to see some amazing cooking.

0:26:370:26:41

I am quite sad that Junior MasterChef is coming to an end.

0:26:430:26:47

I think I'm prepared, but yeah, just have to see how things go.

0:26:490:26:54

I feel really excited, but also a bit nervous.

0:26:560:27:00

I've had so much fun on the way. But it's been a great journey.

0:27:000:27:04

My tactics for the final is keep calm, keep cool, and carry on.

0:27:070:27:11

I'm going to work so hard to win Junior MasterChef,

0:27:130:27:17

because the class of everybody else is so high,

0:27:170:27:20

I think anyone could win it, to be honest.

0:27:200:27:23

Tomorrow, it's the final.

0:27:300:27:32

Our Junior MasterChef champion is...

0:27:410:27:44

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