0:00:02 > 0:00:06The competition to find the best young cook in the country is back.
0:00:08 > 0:00:12From over 1,000 applications, only 32 cooks have made it to the heats.
0:00:15 > 0:00:23Now top chef John Torode and food blogger and TV cook Donal Skehan
0:00:23 > 0:00:27have to decide which cook is good enough to win the title
0:00:27 > 0:00:29of Junior Masterchef.
0:00:38 > 0:00:40Junior Masterchef,
0:00:40 > 0:00:45we've got four cooks who are all really passionate about cooking.
0:00:45 > 0:00:47They are going to be keen to impress
0:00:47 > 0:00:50but it's down to whose food tastes the best.
0:00:50 > 0:00:53They're going to face two tough challenges.
0:00:53 > 0:00:55First, a masterclass from me.
0:00:55 > 0:00:59I'm going to teach them how to make pain perdu with poached figs
0:00:59 > 0:01:00and spiced cream.
0:01:00 > 0:01:02Stick your nose in that.
0:01:02 > 0:01:03Oh, it's sweet.
0:01:03 > 0:01:06And then, the pressure is on because they'll be cooking
0:01:06 > 0:01:09their two favourite dishes for us.
0:01:09 > 0:01:10Boom!
0:01:12 > 0:01:18Competing today are Laura, Tom, Aisha and Guy.
0:01:19 > 0:01:24I watched Junior Masterchef last time and it was amazing,
0:01:24 > 0:01:26and look, here I am now.
0:01:26 > 0:01:29I'm pretty competitive, I want to get through.
0:01:29 > 0:01:31I want to get as far as I can.
0:01:31 > 0:01:33I'm just excited, I'm not nervous at all,
0:01:33 > 0:01:37cos I've got so much confidence in me.
0:01:37 > 0:01:40I'm definitely ready for the competition today.
0:01:40 > 0:01:42Bring it on.
0:01:42 > 0:01:45Only one can become the quarter-finalist,
0:01:45 > 0:01:48and I know it's going to be a tricky decision.
0:01:57 > 0:02:00G'day and welcome to Junior Masterchef.
0:02:00 > 0:02:05Today our masterclass is pain perdu, poached figs and a spiced cream.
0:02:05 > 0:02:08The first thing I'm going to do is poach the figs.
0:02:08 > 0:02:11- Have you all eaten figs before? - Yes.- Yes.
0:02:11 > 0:02:14So, you take a fork, and I'm just going to puncture the outside
0:02:14 > 0:02:20of the skin so the figs cook from the inside and not just the outside.
0:02:20 > 0:02:23A good amount of raspberries go into the poaching pot at the same time.
0:02:23 > 0:02:26Sprinkle sugar across the top of your fruit so it's even
0:02:26 > 0:02:30and then cover with a little bit of cold water.
0:02:30 > 0:02:32Onto a high heat.
0:02:32 > 0:02:35Now, if you're going to do this at home make sure that you've got
0:02:35 > 0:02:37a responsible adult with you.
0:02:37 > 0:02:40That's going to cook for about three minutes.
0:02:40 > 0:02:45Now, this here is a panettone, a very, very sweet Italian bread.
0:02:45 > 0:02:48Cut it in half, open it up and look inside there,
0:02:48 > 0:02:50that's an amazing thing.
0:02:50 > 0:02:52I think it smells kind of nutty.
0:02:53 > 0:02:55Fruity.
0:02:55 > 0:02:59Find yourself a cutter and cut into our bread.
0:03:00 > 0:03:02And then spread with butter.
0:03:04 > 0:03:06Place our discs onto the tray
0:03:06 > 0:03:11and then sprinkle the whole thing with some soft, brown sugar.
0:03:11 > 0:03:14Next, John takes the figs out of the poaching liquid,
0:03:14 > 0:03:18he leaves the juice in the pan to reduce or boil down
0:03:18 > 0:03:20so it's thicker and stronger in flavour.
0:03:20 > 0:03:24- They look wonderfully tender. - A little bit of brown sugar
0:03:24 > 0:03:26and that'll melt into the syrup as it's in the oven.
0:03:26 > 0:03:30When you're putting anything in the oven, always use a cloth.
0:03:30 > 0:03:34And away we go. Now we're going to make the spiced cream.
0:03:34 > 0:03:40Cardamom is a spice and all spices need to be heated before using them.
0:03:40 > 0:03:42- Does anyone know what this is? - It's a vanilla pod.- It is.
0:03:42 > 0:03:45Inside this wonderful casing, there is a black,
0:03:45 > 0:03:49sticky mixture, which is the actual vanilla flavouring.
0:03:51 > 0:03:55Our cardamom pods have now roasted.
0:03:55 > 0:03:58Add some sugar and little bits of vanilla that we scooped out.
0:03:58 > 0:04:02And that's going to be mixed to make our spiced cream.
0:04:02 > 0:04:03Stick your nose in that.
0:04:03 > 0:04:06Oh, sweet.
0:04:09 > 0:04:12And then whisk it together.
0:04:12 > 0:04:15Meanwhile, the fruit syrup has reduced down.
0:04:15 > 0:04:18It coats the back on my spoon and I know that's ready to go.
0:04:18 > 0:04:21Right, time to put it on a plate.
0:04:21 > 0:04:26Remember - always hold the tray with a cloth.
0:04:26 > 0:04:28Place it on to the plate.
0:04:28 > 0:04:32And then our syrup. And last but not least, our spice cream.
0:04:32 > 0:04:38So there it is, pain perdu with poached figs and spiced cream.
0:04:38 > 0:04:41- It looks amazing.- Do you think you can do it?- I hope so.
0:04:41 > 0:04:44You're going to have 40 minutes to cook this dish
0:04:44 > 0:04:47and I hoped you've listened and you've learned.
0:04:47 > 0:04:51Good luck, guys, and try and make it as good as John's.
0:04:52 > 0:04:55They'll be all right. Yeah, they'll be all right.
0:04:57 > 0:04:59First of all, wash your hands.
0:05:12 > 0:05:15Nine-year-old Laura is from West Sussex where her family
0:05:15 > 0:05:16keep their own sheep and pigs.
0:05:18 > 0:05:23I started cooking when I was about three or four.
0:05:23 > 0:05:27I cook on the weekends, every day.
0:05:27 > 0:05:30Something will be cooked.
0:05:34 > 0:05:37- Laura?- Yes.- How are you finding doing this recipe?
0:05:37 > 0:05:39It's OK, yeah, I'm enjoying it so far.
0:05:39 > 0:05:42Laura, what you want to be when you grow up?
0:05:42 > 0:05:46I want to be a paediatrician. If I can't, I would love to be a chef.
0:05:46 > 0:05:50- OK.- I like to cook and I think that kind of helps me
0:05:50 > 0:05:53to be a doctor, with all the scientific things.
0:05:53 > 0:05:55Wow!
0:05:59 > 0:06:03Nine-year-old Guy is from Hertfordshire.
0:06:03 > 0:06:06He started cooking aged four and recently helped cook
0:06:06 > 0:06:08for ten people at a dinner party.
0:06:09 > 0:06:13I love to cook because I make people happy.
0:06:13 > 0:06:19My main inspiration is my mum and I also watch cooking programmes on TV.
0:06:25 > 0:06:28What are your favourite kind of things to cook?
0:06:28 > 0:06:35Pasta, and I do sauces and I do chicken.
0:06:35 > 0:06:38- So more savoury than sweet? - Yes.
0:06:38 > 0:06:40- Guy, we wish you the best of luck. - Thanks.
0:06:48 > 0:06:51OK, cooks, you are halfway.
0:06:51 > 0:06:54You've had 20 minutes, you've got 20 minutes left.
0:06:57 > 0:06:5912-year-old Aisha is from Lancashire
0:06:59 > 0:07:02and loves to experiment with spicing in her cooking.
0:07:03 > 0:07:07My family are really proud of me for being on Junior Masterchef.
0:07:07 > 0:07:11All my aunties, all my uncles, and my mum and dad, like.
0:07:13 > 0:07:15It's once-in-a-lifetime.
0:07:18 > 0:07:21- Aisha, how often do you cook? - I cook every day, basically.
0:07:21 > 0:07:22I really like cooking.
0:07:22 > 0:07:27I love that you can experiment with all the different types of flavours
0:07:27 > 0:07:33and spices and you can just make your own dishes up, and be yourself.
0:07:33 > 0:07:36I haven't really done anything like this before
0:07:36 > 0:07:40but I do enjoy baking and things, so that's one of my specialities.
0:07:42 > 0:07:4611-year-old Tom is from Gloucestershire
0:07:46 > 0:07:50and spends most of his spare time reading cookery books
0:07:50 > 0:07:53and experimenting with recipes.
0:07:54 > 0:07:57I love cooking for my family and I love the end product.
0:07:59 > 0:08:04When the end product comes, I feel really proud about what I've done.
0:08:07 > 0:08:10- Tom, how are you feeling? - I'm feeling fine.
0:08:10 > 0:08:13I've got everything from the oven so I can stop worrying about that.
0:08:13 > 0:08:16They're reducing so I've just got to do my cream now.
0:08:16 > 0:08:18What do you love about cooking?
0:08:18 > 0:08:21I love just how you can invent new things
0:08:21 > 0:08:24and how you can be really creative and do whatever you want.
0:08:24 > 0:08:26You feel really free when you're cooking.
0:08:26 > 0:08:29Do you have any idea about what you'd like to do in the future?
0:08:29 > 0:08:32I'd like to be a chef, that's probably the main thing.
0:08:39 > 0:08:44Five minutes to go. You should be now starting to plate up.
0:08:55 > 0:08:58Last 60 seconds to finish off your dish, please.
0:09:18 > 0:09:20It's now judgement time.
0:09:20 > 0:09:24Is the baked bread moist yet crispy on the outside?
0:09:24 > 0:09:27Is the fig and raspberry syrup sticky?
0:09:27 > 0:09:31And is the cream flavoured with enough cardamom and vanilla?
0:09:31 > 0:09:34Laura, let's try yours first.
0:09:40 > 0:09:42I like that all your figs are standing upright
0:09:42 > 0:09:46and being proud on top of that wonderful piece of bread,
0:09:46 > 0:09:49which is crisp on the outside and soggy on the inside.
0:09:49 > 0:09:53Your syrup is reduced to absolute perfection
0:09:53 > 0:09:57and your cream is wonderful and mellow and fragrant with your spice.
0:09:57 > 0:10:00- It's very good indeed.- Thank you.
0:10:04 > 0:10:08You've got that lovely sweetness in there, the cream really cuts through
0:10:08 > 0:10:12any of the tartness from that syrup, it's very, very tasty.
0:10:12 > 0:10:15I think this is a really well executed dish, so well done.
0:10:15 > 0:10:19I'm amazed. I actually got it right.
0:10:19 > 0:10:20Good.
0:10:22 > 0:10:25I feel over the moon that it actually went well.
0:10:25 > 0:10:29And I'm really glad. Yeah.
0:10:31 > 0:10:33Aisha.
0:10:40 > 0:10:45The figs are ripe and tasting of roses.
0:10:45 > 0:10:47The raspberries are sweet and yet sharp, and there's
0:10:47 > 0:10:50a flow of vanilla coming through the background of the cream
0:10:50 > 0:10:53and your use of spicing is extraordinary,
0:10:53 > 0:10:56because that background of cardamom is wonderful. The bread...
0:10:56 > 0:10:58I love the crispy outside,
0:10:58 > 0:11:00but the inside I wouldn't mind being a bit soggy.
0:11:00 > 0:11:03That's because there's probably not enough figs on there.
0:11:04 > 0:11:08Those wonderful spices in there, you've really got it right.
0:11:08 > 0:11:10If you'd cut that bread just a tiny bit thinner,
0:11:10 > 0:11:13it would've become a little bit more soggy.
0:11:13 > 0:11:15'My dish went really well.
0:11:15 > 0:11:17'The judges said some really nice things,'
0:11:17 > 0:11:18so I'm really happy about that.
0:11:20 > 0:11:22Guy, let's give yours a go.
0:11:25 > 0:11:27I especially love your presentation.
0:11:27 > 0:11:30It's really beautiful, with all those little dots.
0:11:34 > 0:11:37The cream is beautiful and you get that lovely cardamom coming
0:11:37 > 0:11:40through, but the bread is done just a little bit too much
0:11:40 > 0:11:45- and you're getting a little sense of the burntness in there.- Yes.
0:11:45 > 0:11:49You put lots of syrup on your bread and it's made it really soggy.
0:11:49 > 0:11:51And I like that!
0:11:52 > 0:11:55Well, I'm pleased with what I've done,
0:11:55 > 0:11:58because I've never tried it before and...
0:11:58 > 0:11:59they liked it!
0:12:01 > 0:12:03Tom, looking good. Can we try it?
0:12:03 > 0:12:05Yes, go on. Go ahead.
0:12:10 > 0:12:14I really like this dish. It's very, very rich.
0:12:14 > 0:12:18It's quite caramelised, I love that the figs are perfectly cooked.
0:12:20 > 0:12:22Tom, the way your dish shines and shimmers, saying,
0:12:22 > 0:12:24"Look at me, eat me,
0:12:24 > 0:12:27"I'm delicious." And it IS really delicious.
0:12:27 > 0:12:30The bread is soggy and crispy on the outside,
0:12:30 > 0:12:33your figs are poached beautifully, but the funny thing is, you've
0:12:33 > 0:12:39- reduced your syrup almost down to jam - look at that.- Yes. I...
0:12:39 > 0:12:41And you know what? I really like it.
0:12:41 > 0:12:44Really sticky and sweet.
0:12:44 > 0:12:46I think that's brilliant.
0:12:46 > 0:12:47I might even change my recipe, Tom.
0:12:49 > 0:12:52Yes, I didn't think he was going to like the jam,
0:12:52 > 0:12:55but then he'd said, "About the jam...
0:12:55 > 0:12:57"I loved it!" And then I was really happy.
0:13:00 > 0:13:02It was a big weight off my shoulders, that.
0:13:04 > 0:13:06Round one, done.
0:13:06 > 0:13:08Thanks again. Off you go.
0:13:18 > 0:13:20I thought he was saying, "You shouldn't have done that,"
0:13:20 > 0:13:23but then he went, "But I LIKED it!" And I went, "Oh, right!"
0:13:23 > 0:13:26They liked my presentation.
0:13:26 > 0:13:29I'm really excited, because I think we've got four very good cooks.
0:13:29 > 0:13:33It'll be interesting when we finally see them cooking their OWN food.
0:13:36 > 0:13:37Welcome back, guys.
0:13:37 > 0:13:42Now we are really looking forward to seeing the sort of dishes
0:13:42 > 0:13:45YOU like to make, but remember, it's a competition
0:13:45 > 0:13:49and we can only take one person forward to the quarter-final.
0:13:50 > 0:13:53You've got one hour. Good luck to all of you.
0:13:53 > 0:13:54Let's cook.
0:14:01 > 0:14:05Here in the Masterchef kitchen, our cooks have us to help them out,
0:14:05 > 0:14:06but if anybody is doing this at home,
0:14:06 > 0:14:09please make sure you have a responsible adult with you.
0:14:16 > 0:14:20Aisha, you have the most extraordinary array
0:14:20 > 0:14:24of ingredients on your bench. What are your two dishes?
0:14:24 > 0:14:26I'm making my shepherd's pie surprise.
0:14:26 > 0:14:30I just love cooking with spices and I love cooking with meat and I just
0:14:30 > 0:14:35- thought why not mix them together, to make something creative?- Amazing.
0:14:35 > 0:14:39My starter is going to be some chicken kebabs with a mint
0:14:39 > 0:14:42and coriander chutney and a tomato salsa.
0:14:42 > 0:14:46- What made you choose these two dishes?- I love to cook this food
0:14:46 > 0:14:48and it's what we love best as a family.
0:14:53 > 0:14:56A shepherd's pie surprise. I just wonder what that's going to be!
0:14:59 > 0:15:02I don't want to ask, because I want it to be a surprise.
0:15:12 > 0:15:17I'm making poached eggs, asparagus with a tarragon and butter sauce
0:15:17 > 0:15:22and then pan-fried trout with potato rostis, roast vine tomatoes
0:15:22 > 0:15:23and chorizo and green beans.
0:15:23 > 0:15:27- Wow. Where do you get these ideas from?- I don't know,
0:15:27 > 0:15:29I just heard that it was quite a challenging thing
0:15:29 > 0:15:32to do, quite a technical thing, so I thought I'd give it a go.
0:15:35 > 0:15:37I love the sound of Tom's menu.
0:15:37 > 0:15:42A poached egg, asparagus, tarragon butter sauce. Brilliant idea.
0:15:42 > 0:15:43Poaching an egg.
0:15:43 > 0:15:46He's really putting himself under a bit of pressure there
0:15:46 > 0:15:47to get it right.
0:15:49 > 0:15:51Guys, we're at the halfway mark now.
0:15:56 > 0:16:01Guy, whacking great smile on your face, you look quietly confident.
0:16:01 > 0:16:02What are you going to cook for us?
0:16:02 > 0:16:06Potato gnocchi with a pesto sauce
0:16:06 > 0:16:09and a chocolate and orange mousse with a chocolate crisp.
0:16:09 > 0:16:12How often do you make gnocchi, Guy?
0:16:12 > 0:16:15Not often! I've made it once before.
0:16:15 > 0:16:17- OK, and it was good?- Yep.
0:16:17 > 0:16:19Chocolate and orange mousse...
0:16:19 > 0:16:21You've got to be very brave to do dishes like this.
0:16:21 > 0:16:24I want to try and get to the quarter-finals,
0:16:24 > 0:16:28because I love cooking and I'd like to cook for you again.
0:16:31 > 0:16:33Potato gnocchi is hard to get right.
0:16:35 > 0:16:39Little tiny dumplings of potatoes and they've got to be really soft,
0:16:39 > 0:16:40cooked very, very well and then
0:16:40 > 0:16:42serve it with rich pesto made with basil
0:16:42 > 0:16:46and pine nuts, garlic and lots and lots of olive oil.
0:16:46 > 0:16:48Wonderful if he gets it right.
0:16:51 > 0:16:55And a chocolate mousse with orange - there's nothing better.
0:16:56 > 0:17:00You've got just 15 minutes of cooking time left.
0:17:05 > 0:17:07Laura has given us moules marinieres,
0:17:07 > 0:17:09a French classic way of cooking mussels.
0:17:09 > 0:17:13It should be rich with cream and those mussels should be sweet
0:17:13 > 0:17:15and plump and flavoured with onion. Delicious!
0:17:15 > 0:17:18I'm cooking moules marinieres
0:17:18 > 0:17:22and then for pudding I'm cooking strawberry and cream roulade.
0:17:22 > 0:17:25Tell me about moules marinieres and why you decided to cook it today.
0:17:25 > 0:17:27I love fish and I love cooking fish
0:17:27 > 0:17:31and I love what fish does to your body, the oil in the fish.
0:17:31 > 0:17:34It helped the tissues of your brain and helps you
0:17:34 > 0:17:37in school work, so I decided to cook it today.
0:17:37 > 0:17:40- What did you think when you first tried a mussel?- They were fabulous.
0:17:40 > 0:17:42I really, really enjoyed it.
0:17:42 > 0:17:44But it's different from my brother and sisters,
0:17:44 > 0:17:46because they don't like it.
0:17:50 > 0:17:52Five minutes to go.
0:17:52 > 0:17:53Stay focused.
0:18:00 > 0:18:02Just under a minute to go.
0:18:11 > 0:18:14Guys, your time is now up.
0:18:22 > 0:18:26Laura has made a main course of moules marinieres,
0:18:26 > 0:18:31a classic French recipe of mussels in a cream and garlic sauce.
0:18:36 > 0:18:40Those wonderful, plump, salty mussels sitting in that sweet,
0:18:40 > 0:18:45but yet soured sauce, I think it's an absolutely delicious bowl of food.
0:18:45 > 0:18:48- Thank you. - The mussels are cooked perfectly.
0:18:48 > 0:18:50They're nice and plump,
0:18:50 > 0:18:54- and you've got that wonderful taste of the sea in there.- Thank you.
0:18:55 > 0:18:58For her dessert, Laura has made strawberry roulade -
0:18:58 > 0:19:01rolled sponge filled with cream and strawberries.
0:19:05 > 0:19:07The roulade, rich with vanilla and sugar,
0:19:07 > 0:19:11it's a wonderful casing for the little tiny bit of cream which
0:19:11 > 0:19:14is going with those beautiful strawberries. I think it's good.
0:19:14 > 0:19:18I do think maybe that roulade needed to be cooked a little bit longer.
0:19:20 > 0:19:22What I love about it the most is that wonderful freshness
0:19:22 > 0:19:24from those strawberries. It really sings.
0:19:26 > 0:19:27I feel really, really happy.
0:19:27 > 0:19:32I'm just really, really, really pleased that they enjoyed my food.
0:19:34 > 0:19:37Guy's starter is fresh gnocchi -
0:19:37 > 0:19:40Italian dumplings made with egg, flour and potato,
0:19:40 > 0:19:43traditionally served with a pesto sauce and Parmesan cheese.
0:19:47 > 0:19:51Boom! Absolutely spot on.
0:19:51 > 0:19:56Little, tiny, soft dumplings of potato, well seasoned
0:19:56 > 0:20:01and on top of that, salty Parmesan cheese, really delicious.
0:20:01 > 0:20:02- Well done, Guy.- Thank you.
0:20:02 > 0:20:05The flavour of that pesto is wonderful!
0:20:05 > 0:20:08It's got that fantastic saltiness from the Parmesan,
0:20:08 > 0:20:11- this is a fantastic gnocchi. - Thank you.
0:20:11 > 0:20:15Guy's dessert is chocolate and orange mousse.
0:20:21 > 0:20:24We've got very, very bitter, dark chocolate mousse,
0:20:24 > 0:20:30little gratings of orange rind on top... It's got simplistic elegance.
0:20:30 > 0:20:32I...love it, because it's not too sweet,
0:20:32 > 0:20:36but for some people, it may not be sweet enough.
0:20:36 > 0:20:38It's really grown up.
0:20:38 > 0:20:41It has that wonderful, rich, dark chocolate flavour
0:20:41 > 0:20:46- and the orange really has a citrus blast in there.- Thank you.
0:20:46 > 0:20:48'It was so good, I can't believe it.'
0:20:48 > 0:20:52I was amazed what the judges said about my dishes.
0:20:52 > 0:20:54I think I've got a good chance.
0:20:54 > 0:20:58Tom's starter is poached egg and asparagus on a crostini
0:20:58 > 0:21:02with a tarragon and butter sauce.
0:21:07 > 0:21:10Everything is cooked really well - your asparagus is lovely and soft
0:21:10 > 0:21:13with that wonderful iron-rich egg yolk running across the top
0:21:13 > 0:21:16and then your wonderful crunch from the bread.
0:21:16 > 0:21:18It's really good, Tom. Really, really good.
0:21:20 > 0:21:23Tom, the egg is beautifully cooked.
0:21:23 > 0:21:26You've got that lovely yolk trickling in amongst
0:21:26 > 0:21:28the asparagus and that crispy crostini.
0:21:28 > 0:21:31I think you've got this perfectly spot on.
0:21:31 > 0:21:37Tom's main course is pan-fried trout with chorizo, roast vine tomatoes
0:21:37 > 0:21:42and green beans on a potato rosti - a baked grated potato cake.
0:21:44 > 0:21:47This dish is all about texture.
0:21:47 > 0:21:49The trout is cooked beautifully,
0:21:49 > 0:21:53the crunch of the potatoes and then you've got that washing of tomatoes
0:21:53 > 0:21:56that explodes in your mouth and the crunchiness of chorizo sausage.
0:21:56 > 0:21:59Everything has wonderful texture.
0:22:00 > 0:22:03The fish is cooked beautifully. Those green beans on the top,
0:22:03 > 0:22:06the presentation is fantastic.
0:22:06 > 0:22:10Tom, if you've designed these dishes yourself, I am literally blown away.
0:22:11 > 0:22:14'I hope I've shown them my full potential.'
0:22:14 > 0:22:15But...
0:22:15 > 0:22:18it's just very tense.
0:22:18 > 0:22:22Aisha has made a starter of spicy chicken kebabs with a mint
0:22:22 > 0:22:26and coriander chutney and a tomato salsa.
0:22:30 > 0:22:33These chicken kebabs have a wonderful build of spice
0:22:33 > 0:22:37in there and you get that wonderful heat in the back of your throat.
0:22:37 > 0:22:42- It's not overpowering, it's just the right amount.- Thank you.
0:22:42 > 0:22:44I love your chutney, which is fragrant with mint
0:22:44 > 0:22:48and also coriander. The chicken itself tastes fabulous
0:22:48 > 0:22:51and then the sweetness of the tomatoes all helping just to
0:22:51 > 0:22:54bring the whole thing together to become something really delicious.
0:22:54 > 0:22:56Thank you.
0:22:56 > 0:23:01For her main course, Aisha has made shepherd's pie surprise,
0:23:01 > 0:23:03served with a green leaf salad.
0:23:07 > 0:23:12The surprise, of course, of that shepherd's pie is twofold -
0:23:12 > 0:23:14one is that it's spiced really heavily,
0:23:14 > 0:23:16the other is it's got a hard-boiled egg in it.
0:23:16 > 0:23:18I think it's a really delicious pie.
0:23:18 > 0:23:21I really like the spicing,
0:23:21 > 0:23:23the richness of the egg running through it
0:23:23 > 0:23:26and even the crispy potato on top, but for me,
0:23:26 > 0:23:28your pie needs a little bit more sauce.
0:23:28 > 0:23:32Aisha, the lamb you have in here is beautifully spiced,
0:23:32 > 0:23:34there's that earthiness of the cumin in there. I think
0:23:34 > 0:23:37I'll have to take that recipe!
0:23:37 > 0:23:41I feel I've definitely achieved what I wanted to achieve
0:23:41 > 0:23:45and my hard work, I think, has definitely paid off.
0:23:55 > 0:23:57What an incredible day.
0:23:57 > 0:23:59I'm absolutely amazed how skilful they are as cooks.
0:23:59 > 0:24:03- LAURA: Happy, proud. - TOM: It's amazing.
0:24:03 > 0:24:05LAURA: Lost for words, really.
0:24:05 > 0:24:08I was really taken aback by the dedication
0:24:08 > 0:24:10they all put into their dishes.
0:24:10 > 0:24:13I really think we saw some classy cooking today.
0:24:13 > 0:24:17Now, we've got to find ourselves a quarter-finalist.
0:24:18 > 0:24:22Guy was really bold, coming in here and making gnocchi, making pesto.
0:24:22 > 0:24:26Salty with the Parmesan cheese, rich with the herbs and then,
0:24:26 > 0:24:28of course, we had that chocolate mousse.
0:24:28 > 0:24:31It was rich, it was dark, it was chocolatey
0:24:31 > 0:24:33and everything I wanted from the mousse.
0:24:33 > 0:24:36I heard some other comments and they were good,
0:24:36 > 0:24:39so I have to just wait and see.
0:24:39 > 0:24:42Laura today showed us that she is a competent cook.
0:24:42 > 0:24:45Her moules marinieres were fantastic.
0:24:45 > 0:24:49Really rich, really creamy and they were cooked perfectly.
0:24:49 > 0:24:51Then, we had that roulade, filled with lovely,
0:24:51 > 0:24:55fresh strawberries and it was really the taste of sunshine,
0:24:55 > 0:24:57but could have been in the oven a little bit longer.
0:24:57 > 0:24:59I really, really want to stay in the competition.
0:24:59 > 0:25:03I think I could get my food up to the standard that
0:25:03 > 0:25:06Junior Masterchef is pushing for.
0:25:06 > 0:25:08Aisha was really the queen of spices today.
0:25:08 > 0:25:10She had them all spot on.
0:25:10 > 0:25:14Those chicken kebabs with yoghurt dip was absolutely stunning.
0:25:14 > 0:25:17The surprise of the spicing and the egg was a great idea.
0:25:17 > 0:25:20Who knew an egg in a shepherd's pie was going to work so well?
0:25:20 > 0:25:23The only quibble really was over the amount of sauce in that
0:25:23 > 0:25:24surprise shepherd's pie.
0:25:24 > 0:25:28I'd love to stay in the competition,
0:25:28 > 0:25:31because cooking for John Torode has just been the best experience.
0:25:31 > 0:25:33Tom's got style and he's got class.
0:25:33 > 0:25:37I think his food is really very clever indeed. It's sophisticated.
0:25:37 > 0:25:40Asparagus, poached egg, tarragon butter - really big,
0:25:40 > 0:25:42big flavours coming together.
0:25:42 > 0:25:44He showed as he could cook fish
0:25:44 > 0:25:47and he showed us he had a really good handle on strong flavours.
0:25:47 > 0:25:51Those rostis were amazing. He really pulled it off.
0:25:51 > 0:25:53It's tense because I don't know what's going to happen now,
0:25:53 > 0:25:57so I think it's going to be a tough competition for the judges.
0:25:59 > 0:26:03Every one of them came in and produced really good quality food.
0:26:03 > 0:26:06Every one of us did 110%.
0:26:06 > 0:26:07We've all done really well.
0:26:07 > 0:26:09I'm proud.
0:26:09 > 0:26:10And good luck!
0:26:10 > 0:26:14But for me, there was one person in this room who absolutely
0:26:14 > 0:26:16shines as bright as a beacon.
0:26:25 > 0:26:29You showed us that you were passionate about cooking.
0:26:29 > 0:26:31You had the skill
0:26:31 > 0:26:34and you really produced tasty dishes.
0:26:38 > 0:26:41But we only have one quarter-final place to give.
0:26:46 > 0:26:49Our quarter-finalist...
0:26:49 > 0:26:52- is Tom.- Thank you.
0:26:52 > 0:26:54- Congratulations.- Well done, Tom.
0:26:58 > 0:27:01Oh, it's really great, I'm really happy!
0:27:03 > 0:27:07LAURA: Disappointed, because I didn't get through to the quarter-final,
0:27:07 > 0:27:11but I don't mind that, because I had fun.
0:27:11 > 0:27:13I tried my best.
0:27:13 > 0:27:19I did what I could. I've had so much fun cooking and meeting everyone.
0:27:20 > 0:27:25I'm quite happy as well, because I got this far.
0:27:25 > 0:27:27And the judges really liked my food.
0:27:27 > 0:27:30I think Tom will go quite far in the competition.
0:27:30 > 0:27:32I'm really happy for him.
0:27:34 > 0:27:36TOM: 'I'm really proud of myself.
0:27:36 > 0:27:40'It's amazing to get this far and now'
0:27:40 > 0:27:42I just want to go on and...win it!
0:27:45 > 0:27:48Tom will be back for the quarter-final, where he'll compete
0:27:48 > 0:27:53with three other heat winners for the title of Junior Masterchef.
0:27:53 > 0:27:54Yes!
0:27:55 > 0:27:58If you'd like to make John's masterclass dish,
0:27:58 > 0:28:02visit CBBC's Junior Masterchef page for the recipe.
0:28:09 > 0:28:11Subtitles by Red Bee Media Ltd