Episode 2 Junior MasterChef


Episode 2

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The competition to find the best young cook in the country is back.

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From over 1,000 applications, only 32 cooks have made it to the heats.

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Now top chef John Torode and food blogger and TV cook Donal Skehan

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have to decide which cook is good enough to win the title

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of Junior Masterchef.

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Junior Masterchef,

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we've got four cooks who are all really passionate about cooking.

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They are going to be keen to impress

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but it's down to whose food tastes the best.

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They're going to face two tough challenges.

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First, a masterclass from me.

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I'm going to teach them how to make pain perdu with poached figs

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and spiced cream.

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Stick your nose in that.

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Oh, it's sweet.

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And then, the pressure is on because they'll be cooking

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their two favourite dishes for us.

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Boom!

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Competing today are Laura, Tom, Aisha and Guy.

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I watched Junior Masterchef last time and it was amazing,

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and look, here I am now.

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I'm pretty competitive, I want to get through.

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I want to get as far as I can.

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I'm just excited, I'm not nervous at all,

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cos I've got so much confidence in me.

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I'm definitely ready for the competition today.

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Bring it on.

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Only one can become the quarter-finalist,

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and I know it's going to be a tricky decision.

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G'day and welcome to Junior Masterchef.

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Today our masterclass is pain perdu, poached figs and a spiced cream.

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The first thing I'm going to do is poach the figs.

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-Have you all eaten figs before?

-Yes.

-Yes.

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So, you take a fork, and I'm just going to puncture the outside

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of the skin so the figs cook from the inside and not just the outside.

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A good amount of raspberries go into the poaching pot at the same time.

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Sprinkle sugar across the top of your fruit so it's even

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and then cover with a little bit of cold water.

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Onto a high heat.

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Now, if you're going to do this at home make sure that you've got

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a responsible adult with you.

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That's going to cook for about three minutes.

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Now, this here is a panettone, a very, very sweet Italian bread.

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Cut it in half, open it up and look inside there,

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that's an amazing thing.

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I think it smells kind of nutty.

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Fruity.

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Find yourself a cutter and cut into our bread.

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And then spread with butter.

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Place our discs onto the tray

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and then sprinkle the whole thing with some soft, brown sugar.

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Next, John takes the figs out of the poaching liquid,

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he leaves the juice in the pan to reduce or boil down

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so it's thicker and stronger in flavour.

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-They look wonderfully tender.

-A little bit of brown sugar

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and that'll melt into the syrup as it's in the oven.

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When you're putting anything in the oven, always use a cloth.

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And away we go. Now we're going to make the spiced cream.

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Cardamom is a spice and all spices need to be heated before using them.

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-Does anyone know what this is?

-It's a vanilla pod.

-It is.

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Inside this wonderful casing, there is a black,

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sticky mixture, which is the actual vanilla flavouring.

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Our cardamom pods have now roasted.

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Add some sugar and little bits of vanilla that we scooped out.

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And that's going to be mixed to make our spiced cream.

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Stick your nose in that.

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Oh, sweet.

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And then whisk it together.

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Meanwhile, the fruit syrup has reduced down.

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It coats the back on my spoon and I know that's ready to go.

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Right, time to put it on a plate.

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Remember - always hold the tray with a cloth.

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Place it on to the plate.

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And then our syrup. And last but not least, our spice cream.

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So there it is, pain perdu with poached figs and spiced cream.

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-It looks amazing.

-Do you think you can do it?

-I hope so.

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You're going to have 40 minutes to cook this dish

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and I hoped you've listened and you've learned.

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Good luck, guys, and try and make it as good as John's.

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They'll be all right. Yeah, they'll be all right.

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First of all, wash your hands.

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Nine-year-old Laura is from West Sussex where her family

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keep their own sheep and pigs.

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I started cooking when I was about three or four.

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I cook on the weekends, every day.

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Something will be cooked.

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-Laura?

-Yes.

-How are you finding doing this recipe?

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It's OK, yeah, I'm enjoying it so far.

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Laura, what you want to be when you grow up?

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I want to be a paediatrician. If I can't, I would love to be a chef.

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-OK.

-I like to cook and I think that kind of helps me

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to be a doctor, with all the scientific things.

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Wow!

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Nine-year-old Guy is from Hertfordshire.

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He started cooking aged four and recently helped cook

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for ten people at a dinner party.

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I love to cook because I make people happy.

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My main inspiration is my mum and I also watch cooking programmes on TV.

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What are your favourite kind of things to cook?

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Pasta, and I do sauces and I do chicken.

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-So more savoury than sweet?

-Yes.

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-Guy, we wish you the best of luck.

-Thanks.

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OK, cooks, you are halfway.

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You've had 20 minutes, you've got 20 minutes left.

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12-year-old Aisha is from Lancashire

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and loves to experiment with spicing in her cooking.

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My family are really proud of me for being on Junior Masterchef.

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All my aunties, all my uncles, and my mum and dad, like.

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It's once-in-a-lifetime.

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-Aisha, how often do you cook?

-I cook every day, basically.

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I really like cooking.

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I love that you can experiment with all the different types of flavours

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and spices and you can just make your own dishes up, and be yourself.

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I haven't really done anything like this before

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but I do enjoy baking and things, so that's one of my specialities.

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11-year-old Tom is from Gloucestershire

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and spends most of his spare time reading cookery books

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and experimenting with recipes.

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I love cooking for my family and I love the end product.

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When the end product comes, I feel really proud about what I've done.

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-Tom, how are you feeling?

-I'm feeling fine.

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I've got everything from the oven so I can stop worrying about that.

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They're reducing so I've just got to do my cream now.

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What do you love about cooking?

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I love just how you can invent new things

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and how you can be really creative and do whatever you want.

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You feel really free when you're cooking.

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Do you have any idea about what you'd like to do in the future?

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I'd like to be a chef, that's probably the main thing.

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Five minutes to go. You should be now starting to plate up.

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Last 60 seconds to finish off your dish, please.

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It's now judgement time.

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Is the baked bread moist yet crispy on the outside?

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Is the fig and raspberry syrup sticky?

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And is the cream flavoured with enough cardamom and vanilla?

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Laura, let's try yours first.

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I like that all your figs are standing upright

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and being proud on top of that wonderful piece of bread,

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which is crisp on the outside and soggy on the inside.

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Your syrup is reduced to absolute perfection

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and your cream is wonderful and mellow and fragrant with your spice.

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-It's very good indeed.

-Thank you.

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You've got that lovely sweetness in there, the cream really cuts through

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any of the tartness from that syrup, it's very, very tasty.

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I think this is a really well executed dish, so well done.

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I'm amazed. I actually got it right.

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Good.

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I feel over the moon that it actually went well.

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And I'm really glad. Yeah.

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Aisha.

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The figs are ripe and tasting of roses.

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The raspberries are sweet and yet sharp, and there's

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a flow of vanilla coming through the background of the cream

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and your use of spicing is extraordinary,

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because that background of cardamom is wonderful. The bread...

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I love the crispy outside,

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but the inside I wouldn't mind being a bit soggy.

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That's because there's probably not enough figs on there.

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Those wonderful spices in there, you've really got it right.

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If you'd cut that bread just a tiny bit thinner,

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it would've become a little bit more soggy.

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'My dish went really well.

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'The judges said some really nice things,'

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so I'm really happy about that.

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Guy, let's give yours a go.

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I especially love your presentation.

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It's really beautiful, with all those little dots.

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The cream is beautiful and you get that lovely cardamom coming

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through, but the bread is done just a little bit too much

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-and you're getting a little sense of the burntness in there.

-Yes.

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You put lots of syrup on your bread and it's made it really soggy.

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And I like that!

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Well, I'm pleased with what I've done,

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because I've never tried it before and...

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they liked it!

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Tom, looking good. Can we try it?

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Yes, go on. Go ahead.

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I really like this dish. It's very, very rich.

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It's quite caramelised, I love that the figs are perfectly cooked.

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Tom, the way your dish shines and shimmers, saying,

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"Look at me, eat me,

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"I'm delicious." And it IS really delicious.

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The bread is soggy and crispy on the outside,

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your figs are poached beautifully, but the funny thing is, you've

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-reduced your syrup almost down to jam - look at that.

-Yes. I...

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And you know what? I really like it.

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Really sticky and sweet.

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I think that's brilliant.

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I might even change my recipe, Tom.

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Yes, I didn't think he was going to like the jam,

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but then he'd said, "About the jam...

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"I loved it!" And then I was really happy.

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It was a big weight off my shoulders, that.

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Round one, done.

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Thanks again. Off you go.

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I thought he was saying, "You shouldn't have done that,"

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but then he went, "But I LIKED it!" And I went, "Oh, right!"

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They liked my presentation.

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I'm really excited, because I think we've got four very good cooks.

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It'll be interesting when we finally see them cooking their OWN food.

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Welcome back, guys.

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Now we are really looking forward to seeing the sort of dishes

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YOU like to make, but remember, it's a competition

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and we can only take one person forward to the quarter-final.

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You've got one hour. Good luck to all of you.

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Let's cook.

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Here in the Masterchef kitchen, our cooks have us to help them out,

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but if anybody is doing this at home,

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please make sure you have a responsible adult with you.

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Aisha, you have the most extraordinary array

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of ingredients on your bench. What are your two dishes?

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I'm making my shepherd's pie surprise.

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I just love cooking with spices and I love cooking with meat and I just

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-thought why not mix them together, to make something creative?

-Amazing.

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My starter is going to be some chicken kebabs with a mint

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and coriander chutney and a tomato salsa.

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-What made you choose these two dishes?

-I love to cook this food

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and it's what we love best as a family.

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A shepherd's pie surprise. I just wonder what that's going to be!

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I don't want to ask, because I want it to be a surprise.

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I'm making poached eggs, asparagus with a tarragon and butter sauce

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and then pan-fried trout with potato rostis, roast vine tomatoes

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and chorizo and green beans.

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-Wow. Where do you get these ideas from?

-I don't know,

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I just heard that it was quite a challenging thing

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to do, quite a technical thing, so I thought I'd give it a go.

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I love the sound of Tom's menu.

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A poached egg, asparagus, tarragon butter sauce. Brilliant idea.

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Poaching an egg.

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He's really putting himself under a bit of pressure there

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to get it right.

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Guys, we're at the halfway mark now.

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Guy, whacking great smile on your face, you look quietly confident.

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What are you going to cook for us?

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Potato gnocchi with a pesto sauce

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and a chocolate and orange mousse with a chocolate crisp.

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How often do you make gnocchi, Guy?

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Not often! I've made it once before.

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-OK, and it was good?

-Yep.

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Chocolate and orange mousse...

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You've got to be very brave to do dishes like this.

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I want to try and get to the quarter-finals,

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because I love cooking and I'd like to cook for you again.

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Potato gnocchi is hard to get right.

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Little tiny dumplings of potatoes and they've got to be really soft,

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cooked very, very well and then

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serve it with rich pesto made with basil

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and pine nuts, garlic and lots and lots of olive oil.

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Wonderful if he gets it right.

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And a chocolate mousse with orange - there's nothing better.

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You've got just 15 minutes of cooking time left.

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Laura has given us moules marinieres,

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a French classic way of cooking mussels.

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It should be rich with cream and those mussels should be sweet

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and plump and flavoured with onion. Delicious!

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I'm cooking moules marinieres

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and then for pudding I'm cooking strawberry and cream roulade.

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Tell me about moules marinieres and why you decided to cook it today.

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I love fish and I love cooking fish

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and I love what fish does to your body, the oil in the fish.

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It helped the tissues of your brain and helps you

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in school work, so I decided to cook it today.

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-What did you think when you first tried a mussel?

-They were fabulous.

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I really, really enjoyed it.

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But it's different from my brother and sisters,

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because they don't like it.

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Five minutes to go.

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Stay focused.

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Just under a minute to go.

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Guys, your time is now up.

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Laura has made a main course of moules marinieres,

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a classic French recipe of mussels in a cream and garlic sauce.

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Those wonderful, plump, salty mussels sitting in that sweet,

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but yet soured sauce, I think it's an absolutely delicious bowl of food.

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-Thank you.

-The mussels are cooked perfectly.

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They're nice and plump,

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-and you've got that wonderful taste of the sea in there.

-Thank you.

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For her dessert, Laura has made strawberry roulade -

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rolled sponge filled with cream and strawberries.

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The roulade, rich with vanilla and sugar,

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it's a wonderful casing for the little tiny bit of cream which

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is going with those beautiful strawberries. I think it's good.

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I do think maybe that roulade needed to be cooked a little bit longer.

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What I love about it the most is that wonderful freshness

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from those strawberries. It really sings.

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I feel really, really happy.

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I'm just really, really, really pleased that they enjoyed my food.

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Guy's starter is fresh gnocchi -

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Italian dumplings made with egg, flour and potato,

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traditionally served with a pesto sauce and Parmesan cheese.

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Boom! Absolutely spot on.

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Little, tiny, soft dumplings of potato, well seasoned

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and on top of that, salty Parmesan cheese, really delicious.

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-Well done, Guy.

-Thank you.

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The flavour of that pesto is wonderful!

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It's got that fantastic saltiness from the Parmesan,

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-this is a fantastic gnocchi.

-Thank you.

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Guy's dessert is chocolate and orange mousse.

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We've got very, very bitter, dark chocolate mousse,

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little gratings of orange rind on top... It's got simplistic elegance.

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I...love it, because it's not too sweet,

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but for some people, it may not be sweet enough.

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It's really grown up.

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It has that wonderful, rich, dark chocolate flavour

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-and the orange really has a citrus blast in there.

-Thank you.

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'It was so good, I can't believe it.'

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I was amazed what the judges said about my dishes.

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I think I've got a good chance.

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Tom's starter is poached egg and asparagus on a crostini

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with a tarragon and butter sauce.

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Everything is cooked really well - your asparagus is lovely and soft

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with that wonderful iron-rich egg yolk running across the top

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and then your wonderful crunch from the bread.

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It's really good, Tom. Really, really good.

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Tom, the egg is beautifully cooked.

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You've got that lovely yolk trickling in amongst

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the asparagus and that crispy crostini.

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I think you've got this perfectly spot on.

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Tom's main course is pan-fried trout with chorizo, roast vine tomatoes

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and green beans on a potato rosti - a baked grated potato cake.

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This dish is all about texture.

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The trout is cooked beautifully,

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the crunch of the potatoes and then you've got that washing of tomatoes

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that explodes in your mouth and the crunchiness of chorizo sausage.

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Everything has wonderful texture.

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The fish is cooked beautifully. Those green beans on the top,

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the presentation is fantastic.

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Tom, if you've designed these dishes yourself, I am literally blown away.

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'I hope I've shown them my full potential.'

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But...

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it's just very tense.

0:22:150:22:18

Aisha has made a starter of spicy chicken kebabs with a mint

0:22:180:22:22

and coriander chutney and a tomato salsa.

0:22:220:22:26

These chicken kebabs have a wonderful build of spice

0:22:300:22:33

in there and you get that wonderful heat in the back of your throat.

0:22:330:22:37

-It's not overpowering, it's just the right amount.

-Thank you.

0:22:370:22:42

I love your chutney, which is fragrant with mint

0:22:420:22:44

and also coriander. The chicken itself tastes fabulous

0:22:440:22:48

and then the sweetness of the tomatoes all helping just to

0:22:480:22:51

bring the whole thing together to become something really delicious.

0:22:510:22:54

Thank you.

0:22:540:22:56

For her main course, Aisha has made shepherd's pie surprise,

0:22:560:23:01

served with a green leaf salad.

0:23:010:23:03

The surprise, of course, of that shepherd's pie is twofold -

0:23:070:23:12

one is that it's spiced really heavily,

0:23:120:23:14

the other is it's got a hard-boiled egg in it.

0:23:140:23:16

I think it's a really delicious pie.

0:23:160:23:18

I really like the spicing,

0:23:180:23:21

the richness of the egg running through it

0:23:210:23:23

and even the crispy potato on top, but for me,

0:23:230:23:26

your pie needs a little bit more sauce.

0:23:260:23:28

Aisha, the lamb you have in here is beautifully spiced,

0:23:280:23:32

there's that earthiness of the cumin in there. I think

0:23:320:23:34

I'll have to take that recipe!

0:23:340:23:37

I feel I've definitely achieved what I wanted to achieve

0:23:370:23:41

and my hard work, I think, has definitely paid off.

0:23:410:23:45

What an incredible day.

0:23:550:23:57

I'm absolutely amazed how skilful they are as cooks.

0:23:570:23:59

-LAURA: Happy, proud.

-TOM: It's amazing.

0:23:590:24:03

LAURA: Lost for words, really.

0:24:030:24:05

I was really taken aback by the dedication

0:24:050:24:08

they all put into their dishes.

0:24:080:24:10

I really think we saw some classy cooking today.

0:24:100:24:13

Now, we've got to find ourselves a quarter-finalist.

0:24:130:24:17

Guy was really bold, coming in here and making gnocchi, making pesto.

0:24:180:24:22

Salty with the Parmesan cheese, rich with the herbs and then,

0:24:220:24:26

of course, we had that chocolate mousse.

0:24:260:24:28

It was rich, it was dark, it was chocolatey

0:24:280:24:31

and everything I wanted from the mousse.

0:24:310:24:33

I heard some other comments and they were good,

0:24:330:24:36

so I have to just wait and see.

0:24:360:24:39

Laura today showed us that she is a competent cook.

0:24:390:24:42

Her moules marinieres were fantastic.

0:24:420:24:45

Really rich, really creamy and they were cooked perfectly.

0:24:450:24:49

Then, we had that roulade, filled with lovely,

0:24:490:24:51

fresh strawberries and it was really the taste of sunshine,

0:24:510:24:55

but could have been in the oven a little bit longer.

0:24:550:24:57

I really, really want to stay in the competition.

0:24:570:24:59

I think I could get my food up to the standard that

0:24:590:25:03

Junior Masterchef is pushing for.

0:25:030:25:06

Aisha was really the queen of spices today.

0:25:060:25:08

She had them all spot on.

0:25:080:25:10

Those chicken kebabs with yoghurt dip was absolutely stunning.

0:25:100:25:14

The surprise of the spicing and the egg was a great idea.

0:25:140:25:17

Who knew an egg in a shepherd's pie was going to work so well?

0:25:170:25:20

The only quibble really was over the amount of sauce in that

0:25:200:25:23

surprise shepherd's pie.

0:25:230:25:24

I'd love to stay in the competition,

0:25:240:25:28

because cooking for John Torode has just been the best experience.

0:25:280:25:31

Tom's got style and he's got class.

0:25:310:25:33

I think his food is really very clever indeed. It's sophisticated.

0:25:330:25:37

Asparagus, poached egg, tarragon butter - really big,

0:25:370:25:40

big flavours coming together.

0:25:400:25:42

He showed as he could cook fish

0:25:420:25:44

and he showed us he had a really good handle on strong flavours.

0:25:440:25:47

Those rostis were amazing. He really pulled it off.

0:25:470:25:51

It's tense because I don't know what's going to happen now,

0:25:510:25:53

so I think it's going to be a tough competition for the judges.

0:25:530:25:57

Every one of them came in and produced really good quality food.

0:25:590:26:03

Every one of us did 110%.

0:26:030:26:06

We've all done really well.

0:26:060:26:07

I'm proud.

0:26:070:26:09

And good luck!

0:26:090:26:10

But for me, there was one person in this room who absolutely

0:26:100:26:14

shines as bright as a beacon.

0:26:140:26:16

You showed us that you were passionate about cooking.

0:26:250:26:29

You had the skill

0:26:290:26:31

and you really produced tasty dishes.

0:26:310:26:34

But we only have one quarter-final place to give.

0:26:380:26:41

Our quarter-finalist...

0:26:460:26:49

-is Tom.

-Thank you.

0:26:490:26:52

-Congratulations.

-Well done, Tom.

0:26:520:26:54

Oh, it's really great, I'm really happy!

0:26:580:27:01

LAURA: Disappointed, because I didn't get through to the quarter-final,

0:27:030:27:07

but I don't mind that, because I had fun.

0:27:070:27:11

I tried my best.

0:27:110:27:13

I did what I could. I've had so much fun cooking and meeting everyone.

0:27:130:27:19

I'm quite happy as well, because I got this far.

0:27:200:27:25

And the judges really liked my food.

0:27:250:27:27

I think Tom will go quite far in the competition.

0:27:270:27:30

I'm really happy for him.

0:27:300:27:32

TOM: 'I'm really proud of myself.

0:27:340:27:36

'It's amazing to get this far and now'

0:27:360:27:40

I just want to go on and...win it!

0:27:400:27:42

Tom will be back for the quarter-final, where he'll compete

0:27:450:27:48

with three other heat winners for the title of Junior Masterchef.

0:27:480:27:53

Yes!

0:27:530:27:54

If you'd like to make John's masterclass dish,

0:27:550:27:58

visit CBBC's Junior Masterchef page for the recipe.

0:27:580:28:02

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0:28:090:28:11

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