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 > 0:00:18Now top chef John Torode...
0:00:18 > 0:00:22and food blogger and TV cook Donal Skehan
0:00:22 > 0:00:25have to decide which cook is good enough
0:00:25 > 0:00:28to win the title of Junior MasterChef.
0:00:38 > 0:00:41We have four cooks who are passionate about cooking.
0:00:41 > 0:00:47I'm so excited for them to come in here and show us what they have.
0:00:47 > 0:00:50Today our cooks face two big challenges.
0:00:50 > 0:00:54First, a masterclass from me on how to make spinach and ricotta ravioli
0:00:54 > 0:00:55with a sage and basil sauce.
0:00:55 > 0:01:00What I'm looking for is a really lovely continuous piece of pasta.
0:01:00 > 0:01:04And afterwards they get a chance to cook their own food for us.
0:01:04 > 0:01:05I can't wait.
0:01:05 > 0:01:08Competing today are Emiel...
0:01:08 > 0:01:09Alice...
0:01:09 > 0:01:11Georgie...
0:01:11 > 0:01:13And Charlie.
0:01:13 > 0:01:15Amazing. It is the biggest thing.
0:01:15 > 0:01:18I haven't told anyone, which is good because I talk a lot.
0:01:18 > 0:01:20'I really, really love cooking.'
0:01:20 > 0:01:23I could cook all day if I didn't have to go to school.
0:01:23 > 0:01:26'I'm going to put loads of effort into this.'
0:01:26 > 0:01:29If I make one little mistake, it's all over.
0:01:29 > 0:01:32I'm really nervous. But if I try my best,
0:01:32 > 0:01:35I think I can be the next Junior MasterChef champion.
0:01:35 > 0:01:37All four of these cooks will be out to impress today.
0:01:37 > 0:01:41But we only have one quarterfinal place to give.
0:01:41 > 0:01:42It will be a tough decision.
0:01:52 > 0:01:56Welcome to Junior MasterChef. Today's masterclass is all about pasta.
0:01:56 > 0:01:59And we're going to make spinach and ricotta ravioli
0:01:59 > 0:02:01with a sage butter sauce.
0:02:01 > 0:02:04- Has anyone made ravioli? - Yes.- No.
0:02:04 > 0:02:07- But it sort of failed. - It failed?- Yes.
0:02:07 > 0:02:09Well, today let's hope it works.
0:02:09 > 0:02:11The ricotta in the bowl.
0:02:11 > 0:02:17Take a spring onion and then cut it very, very finely.
0:02:18 > 0:02:21Take the spinach out and just chop the whole lot up.
0:02:24 > 0:02:27And then add grated pecorino cheese.
0:02:27 > 0:02:30And now just black pepper.
0:02:31 > 0:02:35The next stage is to roll out the pasta dough to make the ravioli.
0:02:35 > 0:02:38Feed it into the machine.
0:02:38 > 0:02:39Slowly turn your handle.
0:02:41 > 0:02:43Fold it over again.
0:02:43 > 0:02:45Put your end in again.
0:02:49 > 0:02:50You can see he needs the space!
0:02:50 > 0:02:54What I'm looking for is a really lovely
0:02:54 > 0:02:57continuous piece of pasta.
0:02:59 > 0:03:00Take a spoon,
0:03:00 > 0:03:04and about a half a dessert spoon of filling goes into each one.
0:03:06 > 0:03:11Bring them over and let the whole thing just fall over and flop.
0:03:11 > 0:03:14Right, here is my stopper.
0:03:14 > 0:03:17Take a bit of pasta dough and mould it.
0:03:17 > 0:03:19Dip it in the flour.
0:03:19 > 0:03:22Around the edge of each one, gently push the air out.
0:03:25 > 0:03:29And then each one you cut into individual pieces.
0:03:32 > 0:03:36So there we have it. There's our pasta.
0:03:36 > 0:03:39And gently now drop your ravioli parcels
0:03:39 > 0:03:41into your boiling-hot water.
0:03:42 > 0:03:45Whilst they cook I'm going to do the sage butter.
0:03:45 > 0:03:49Now, the butter needs to just change from being golden
0:03:49 > 0:03:51to where it starts to go brown round the edges.
0:03:51 > 0:03:55Add your sage to the butter.
0:03:55 > 0:03:56Add your pasta.
0:03:59 > 0:04:02Little shake again. Please be careful here.
0:04:02 > 0:04:04You've got us around if you need us.
0:04:04 > 0:04:07If you're at home, you'll need a responsible adult with you.
0:04:07 > 0:04:09And now to serve it up.
0:04:09 > 0:04:12I'm just going to put three pieces on a plate.
0:04:12 > 0:04:15And then butter over the top.
0:04:16 > 0:04:19Wipe your plate. and then you have it -
0:04:19 > 0:04:23spinach and ricotta ravioli with a sage butter sauce.
0:04:23 > 0:04:25- Amazing.- Yes, it looks good.
0:04:25 > 0:04:30Now it's your turn. Wash your hands and then let's cook.
0:04:45 > 0:04:4811-year-old Charlie is from Gloucestershire.
0:04:48 > 0:04:51He likes to use fresh ingredients from his family's veg patch
0:04:51 > 0:04:55and once cooked for 15 people at his sister's birthday.
0:04:57 > 0:05:00'Cooking makes me feel very good'
0:05:00 > 0:05:03because I'm not very good at school work
0:05:03 > 0:05:06but I'm... This is one thing I'm good at.
0:05:09 > 0:05:13Charlie, you're in the MasterChef kitchen. Can you believe it?
0:05:13 > 0:05:15No, I can completely not believe it!
0:05:15 > 0:05:19It is the best thing that's happened to me. It's amazing.
0:05:19 > 0:05:22Charlie, you said you made ravioli before and it didn't work.
0:05:22 > 0:05:26- Tell us what happened.- Air bubbles were kept in and it went pop.
0:05:26 > 0:05:28- And they all blew open in the water? - Yes.- OK.
0:05:28 > 0:05:31- But you still ate them?- Not really.
0:05:31 > 0:05:35- DONAL LAUGHS - I did, but they tasted a bit manky.
0:05:35 > 0:05:37Really? Terrible.
0:05:41 > 0:05:4312-year-old Alice comes from East Sussex.
0:05:43 > 0:05:46She started baking with her mum, aged two,
0:05:46 > 0:05:50and always makes the puddings for her mum's dinner parties.
0:05:51 > 0:05:53I've got so many cookbooks at home.
0:05:53 > 0:05:55'I'll follow a recipe
0:05:55 > 0:05:57'but if I can, I'll put my own twist on it.'
0:05:57 > 0:05:58It's more exciting.
0:06:00 > 0:06:02- Obviously, today, making ravioli. - Yeah.
0:06:02 > 0:06:04- How do you feel about the task? - Nervous.
0:06:04 > 0:06:08The pasta is the most nervous cos it can break or crack or fall apart.
0:06:08 > 0:06:12- You believe in yourself and I'm sure it will be delicious.- Thank you.
0:06:15 > 0:06:17Guys, 20 minutes are gone.
0:06:17 > 0:06:2111-year-old Georgie comes from Bolton.
0:06:21 > 0:06:24She bakes for her family every weekend.
0:06:24 > 0:06:25And she also likes science.
0:06:25 > 0:06:30I like that I'm creating something from scratch.
0:06:30 > 0:06:33'I like to challenge myself. Sometimes things go wrong'
0:06:33 > 0:06:36but it's more fun when you challenge yourself.
0:06:38 > 0:06:42Where does this real love and passion for cooking come from, Georgie?
0:06:42 > 0:06:45I'm not sure, really. Both my mum and dad really like cooking.
0:06:45 > 0:06:47I think I just followed in their footsteps.
0:06:47 > 0:06:50And, Georgie, how does cooking make you feel?
0:06:50 > 0:06:53It makes me feel happy cos I like preparing it
0:06:53 > 0:06:54and watching people eat it -
0:06:54 > 0:06:57making them enjoy something that I've made.
0:07:01 > 0:07:0412-year-old Emiel is from Barnet.
0:07:04 > 0:07:08When he's cooking, he likes to experiment with different flavours.
0:07:09 > 0:07:12Sometimes I get my mum to get random ingredients
0:07:12 > 0:07:16so I can just practise things and I put them together,
0:07:16 > 0:07:18see if everyone likes it and then I'll do that again.
0:07:20 > 0:07:23Emiel, where did you get your inspiration to cook?
0:07:23 > 0:07:27My auntie taught me loads of recipes from around the world.
0:07:27 > 0:07:32Because I love art, I feel that I can express my art in my cooking.
0:07:32 > 0:07:35- OK.- Like the presentation is everything.
0:07:35 > 0:07:38- Emiel, we'll leave you to it. Keep it rolling.- OK.
0:07:51 > 0:07:54Last 60 seconds. You should be about to plate up.
0:08:10 > 0:08:12Guys, your time is now up.
0:08:12 > 0:08:15Step away from your benches.
0:08:22 > 0:08:24It's now judgement time.
0:08:24 > 0:08:27Is the pasta thin and well cooked?
0:08:27 > 0:08:29Is the filling perfectly seasoned?
0:08:29 > 0:08:33Is the sage butter cooked the right amount?
0:08:33 > 0:08:35Charlie, let's start with you.
0:08:46 > 0:08:51We've got little parcels filled with a wonderful, creamy, rich ricotta,
0:08:51 > 0:08:54Your sage butter is brilliant. For me,
0:08:54 > 0:08:57I would have liked a little bit more spinach in the filling.
0:08:57 > 0:09:01- Do you not like spinach, Charlie? - Not particularly.
0:09:01 > 0:09:05Well, I think it went very well. The pasta wasn't too overdone.
0:09:05 > 0:09:09And, yeah, it was nice. It was better than the last time I made it.
0:09:10 > 0:09:14Well, Alice, your ravioli all look even. They look delicious.
0:09:21 > 0:09:24You've got the seasoning right, the balance of flavours,
0:09:24 > 0:09:27earthiness from the spinach, creaminess from the ricotta
0:09:27 > 0:09:29and salty kick from the pecorino.
0:09:29 > 0:09:33I think the pasta dough might have been worked a little bit too much,
0:09:33 > 0:09:34so you have a chewy texture.
0:09:34 > 0:09:39But for somebody who's never made ravioli before,
0:09:39 > 0:09:41it's clean, it's crisp, it's well seasoned.
0:09:41 > 0:09:44It's an absolutely sterling job.
0:09:44 > 0:09:48'It was nice to have a bit of criticism, so I can work on it.'
0:09:48 > 0:09:50I'll definitely make it again.
0:10:00 > 0:10:02Emiel, you worked really hard on that pasta.
0:10:02 > 0:10:06You rolled and you rolled and it has paid off because it's paper thin.
0:10:06 > 0:10:10It's really delicious. You ran out of time at the end
0:10:10 > 0:10:13and the result is that butter is not brown.
0:10:13 > 0:10:17And that's something for you to learn because your raviolis are perfect.
0:10:17 > 0:10:19Thank you.
0:10:19 > 0:10:22'I worked my hardest. John was saying about the timing.'
0:10:22 > 0:10:24So I've got to make that right.
0:10:24 > 0:10:26Georgie, good-looking plate of ravioli.
0:10:35 > 0:10:37I don't say this often, but this is as good as mine.
0:10:37 > 0:10:39- Thank you.- It's amazing.
0:10:39 > 0:10:43Your pasta is absolutely perfect. Your filling is big, voluptuous.
0:10:43 > 0:10:46I think it's really, really, very good indeed.
0:10:46 > 0:10:50Georgie, that is a plate of ravioli to be proud of.
0:10:50 > 0:10:54But I have one problem - raw sage leaves dropped over the top.
0:10:54 > 0:10:58You take a mouthful of that, you'll taste nothing but that sage leaf.
0:10:58 > 0:10:59- How old are you?- 11.
0:10:59 > 0:11:0311? And you make ravioli like that?
0:11:03 > 0:11:04Well done, you. Fantastic.
0:11:04 > 0:11:06'Yes, I am pleased...'
0:11:06 > 0:11:10because I thought that it would go wrong, the pasta.
0:11:10 > 0:11:13'So, it stayed together and it went well.'
0:11:13 > 0:11:14But I'm still really nervous.
0:11:16 > 0:11:19You've completed the masterclass with flying colours.
0:11:19 > 0:11:23Enjoy your break. You're going to need it. Off you go.
0:11:34 > 0:11:38- You're happy, aren't you? - Yeah, I am pleased.
0:11:38 > 0:11:41I think we've got a really good competition. A good group of four.
0:11:41 > 0:11:45It's going to be interesting when they cook their own food.
0:11:51 > 0:11:52Welcome back.
0:11:52 > 0:11:56You're going to be cooking two of your favourite dishes for us today.
0:11:56 > 0:12:00Now your chance to really prove what sort of cook you are.
0:12:00 > 0:12:05One hour. At the end of this, one quarterfinal place.
0:12:05 > 0:12:07Ladies and gentlemen...
0:12:07 > 0:12:08let's cook!
0:12:11 > 0:12:15Here in the MasterChef kitchen, our cooks have us on hand,
0:12:15 > 0:12:18but if they were doing this at home, it'd be important
0:12:18 > 0:12:20to have a responsible adult close by.
0:12:34 > 0:12:38Emiel, you've quite a selection of exotic ingredients out here.
0:12:38 > 0:12:42It's going to be interesting. What are your two dishes you're cooking?
0:12:42 > 0:12:46I'm going to cook a teriyaki salmon on a bed of oriental salad.
0:12:46 > 0:12:49And for dessert, I'm going to cook mango pudding.
0:12:49 > 0:12:51Why do you love the food of the Orient?
0:12:51 > 0:12:54Because they use such exotic ingredients.
0:12:54 > 0:12:58- You haven't bitten off more than you can chew, have you?- No.- No?- No.
0:12:58 > 0:13:00- Confident?- Yeah, very.
0:13:03 > 0:13:06I think Emiel has got some great ideas.
0:13:06 > 0:13:08It's whether he's got the time to make sure
0:13:08 > 0:13:10those dishes are absolutely perfect.
0:13:10 > 0:13:14My fright is that that pudding of his is not going to be set.
0:13:14 > 0:13:18He's guaranteed us big flavours. I just hope he can deliver.
0:13:25 > 0:13:28Alice, what are the two dishes you're going to cook for us?
0:13:28 > 0:13:31I'm doing piri-piri salmon baked in the oven
0:13:31 > 0:13:34with citrus couscous and a ratatouille.
0:13:34 > 0:13:38And then I'm doing a lemon mousse with ginger biscuits.
0:13:38 > 0:13:41I've never had piri-piri salmon before.
0:13:41 > 0:13:44Quite a bit of chilli in it or is it mainly peppers and onions?
0:13:44 > 0:13:47I don't know. It's a mix between it all, really.
0:13:47 > 0:13:49Alice, what is your big dream when you grow up?
0:13:49 > 0:13:52Um, I want to open my own restaurant in Paris.
0:13:52 > 0:13:55- In Paris?- Yeah.- Why in Paris? - I really like French cooking.
0:13:55 > 0:14:00- Would you serve piri-piri salmon in this restaurant?- Hopefully, yeah.
0:14:04 > 0:14:06Alice has got a real fusion dish.
0:14:06 > 0:14:09We've got piri-piri salmon, and an amazing spicy sauce
0:14:09 > 0:14:11that comes from Portugal and a ratatouille,
0:14:11 > 0:14:14something which is classically French or Mediterranean.
0:14:14 > 0:14:17I'm a little bit worried about the combination of the two. Let's see.
0:14:30 > 0:14:33We've reached the halfway mark, guys. 30 minutes to go.
0:14:38 > 0:14:41Charlie, what are you going to cook for us?
0:14:41 > 0:14:45For main, I'm cooking lamb with double-shelled broad beans
0:14:45 > 0:14:48with a redcurrant reduction.
0:14:48 > 0:14:53Then a starter of crab with a bit of a coriander
0:14:53 > 0:14:55and chilli with some watermelon.
0:14:55 > 0:14:57Chilli, crab and watermelon.
0:14:57 > 0:14:59Really interesting, adventurous dish.
0:14:59 > 0:15:01Where's the inspiration for this come from?
0:15:01 > 0:15:05I just gave it a whiz and it tastes good, so, I'm doing it.
0:15:05 > 0:15:07- So you just gave it a whiz?- Yes.
0:15:07 > 0:15:11Are these dishes ones you think are going to impress us today?
0:15:11 > 0:15:13Hopefully, because the lamb is pink in the middle
0:15:13 > 0:15:15and the reduction is sweet.
0:15:15 > 0:15:16Nice.
0:15:21 > 0:15:24Charlie has an extraordinarily interesting menu.
0:15:24 > 0:15:27A crab mayonnaise, sort of cocktail,
0:15:27 > 0:15:31sitting on watermelon. I don't know how that's going to work.
0:15:31 > 0:15:33He's got that quite out-there starter,
0:15:33 > 0:15:37paired up with a very classic main course.
0:15:37 > 0:15:40If Charlie gets both dishes right, I'll be really impressed.
0:15:46 > 0:15:49Georgie, what are the two dishes you're cooking for us today?
0:15:49 > 0:15:53For my starter I'm doing chicken rolls with lemon and rosemary
0:15:53 > 0:15:56and that's wrapped in pancetta.
0:15:56 > 0:15:58For my main course, I'm doing pan-fried sea bream
0:15:58 > 0:16:01on a bed of ratatouille with a tomato coulis.
0:16:01 > 0:16:04- Very sophisticated dishes. - Thank you.
0:16:04 > 0:16:06- Tell me about the chicken?- In the end it will be rolled in the middle
0:16:06 > 0:16:10and the sauce drizzled over the top and it looks good as well
0:16:10 > 0:16:13because when you cut it in half you can see the roll of the chicken.
0:16:17 > 0:16:18Georgie's food, it looks really easy
0:16:18 > 0:16:20but there's a huge amount of work in that.
0:16:20 > 0:16:22Ratatouille,
0:16:22 > 0:16:23if done right, is wonderful.
0:16:23 > 0:16:26If the aubergines are hard, it's like eating bullets.
0:16:26 > 0:16:29It's going to be interesting, two ratatouilles in the one day.
0:16:29 > 0:16:32I'm looking forward to seeing which is the best.
0:16:34 > 0:16:36Last five minutes, guys.
0:16:36 > 0:16:38Really start thinking about your presentation.
0:16:38 > 0:16:40Try and make it beautiful.
0:16:41 > 0:16:43Yes!
0:16:51 > 0:16:54That's it, guys. Time's up, step away from your benches, please
0:16:54 > 0:16:55Thank you.
0:17:05 > 0:17:09Georgie's starter is chicken wrapped in pancetta,
0:17:09 > 0:17:14which is Italian bacon, served with a lemon and rosemary sauce.
0:17:24 > 0:17:28The chicken is soft, the pancetta round the outside is very, very good.
0:17:28 > 0:17:33But the rosemary is the thing that really shines through.
0:17:33 > 0:17:36One tiny, tiny thing, and that is your chicken
0:17:36 > 0:17:40is starting to go a little bit stringy, it's a little bit overdone.
0:17:40 > 0:17:44For me, those are the sort of flavours I grew up with.
0:17:44 > 0:17:47Every Sunday dinner, chicken, rosemary,
0:17:47 > 0:17:51you've got that lovely light chicken coated in that rich sauce.
0:17:51 > 0:17:52It's perfect.
0:17:55 > 0:17:58To follow, Georgie has done a pan-fried sea bream
0:17:58 > 0:18:01on ratatouille, which is a vegetable stew,
0:18:01 > 0:18:05served with a thick tomato sauce, called a coulis.
0:18:12 > 0:18:15Georgie, your fish is cooked really, really well.
0:18:15 > 0:18:18Really crispy skin and crispy underneath at the same time.
0:18:18 > 0:18:23Your ratatouille is dense in flavour, it's rich, it's thick.
0:18:23 > 0:18:25You've put your tomato coulis around the outside,
0:18:25 > 0:18:27which really gives it something I didn't expect,
0:18:27 > 0:18:31almost as if I'm having a glass of tomato juice sitting next to it.
0:18:31 > 0:18:33- A good dish, Georgie.- Thank you.
0:18:33 > 0:18:35Georgie, the fish is perfectly cooked and combined
0:18:35 > 0:18:39with those earthy flavours in the ratatouille,
0:18:39 > 0:18:42and the freshness of tomato coulis, it really pops in the mouth.
0:18:42 > 0:18:45There were some things that I wish I hadn't done,
0:18:45 > 0:18:47but I'm pleased with my overall result.
0:18:49 > 0:18:53I'm simply astounded by your presentation, Charlie.
0:18:53 > 0:18:54I think they look amazing.
0:18:56 > 0:19:02Charlie's starter is crab mayonnaise with chilli and coriander,
0:19:02 > 0:19:04served on a circle of watermelon.
0:19:13 > 0:19:17There's two things there which I have never put together before -
0:19:17 > 0:19:21crab and watermelon - but there's a freshness between the two
0:19:21 > 0:19:23and it seems to work.
0:19:23 > 0:19:27I think it's a really interesting combination.
0:19:27 > 0:19:29The chilli, that lovely lime zest,
0:19:29 > 0:19:33the strong, little tiny bits of coriander,
0:19:33 > 0:19:37that really fresh sharpness of the watermelon.
0:19:37 > 0:19:40But, for me, the crab's getting lost.
0:19:43 > 0:19:47Charlie's main course is lamb with double-shelled broad beans,
0:19:47 > 0:19:50peas, new potatoes crushed with butter and mint,
0:19:50 > 0:19:53served with a redcurrant sauce.
0:20:03 > 0:20:08Charlie, that beautiful rich lamb meat with those minty potatoes.
0:20:08 > 0:20:11The addition of the broad beans, the peas,
0:20:11 > 0:20:15they're all classic touches and you have really got this dish right.
0:20:15 > 0:20:20- Charlie... How often do you cook this dish?- Once a month-ish.
0:20:20 > 0:20:23When you cook it next, can you invite me round to your house?
0:20:23 > 0:20:26Because that's really good. I like your sauce,
0:20:26 > 0:20:29I thought it was going to be too thin, I'm completely wrong.
0:20:29 > 0:20:32I'm trying to find a fault and I can't find one.
0:20:32 > 0:20:37John is like, super tough. He likes to tell you where you went wrong
0:20:37 > 0:20:40and if he couldn't fault it, it means it's pretty much perfect.
0:20:42 > 0:20:45For main course, Alice has cooked salmon
0:20:45 > 0:20:49with a crust of piri-piri, a traditional Portuguese seasoning
0:20:49 > 0:20:52and served it with citrus couscous and ratatouille.
0:21:03 > 0:21:07Alice, the piri-piri salmon, I was expecting a sauce
0:21:07 > 0:21:11and we got that really nice crispy crust on the top.
0:21:11 > 0:21:15Your salmon is cooked absolutely beautifully.
0:21:15 > 0:21:18Then we've got a very rich ratatouille with olives
0:21:18 > 0:21:19running through it.
0:21:19 > 0:21:22The couscous itself is unflavoured.
0:21:22 > 0:21:24All cooked really well, Alice.
0:21:24 > 0:21:27Just get something in your couscous.
0:21:27 > 0:21:33Alice's dessert is a classic lemon mousse, served with ginger biscuits.
0:21:41 > 0:21:45This is the sort of dessert I like, because it makes my face do things.
0:21:45 > 0:21:50So sour from the lemon, it makes you shrink into yourself
0:21:50 > 0:21:53and then you've a wonderful comforting warmth of the ginger
0:21:53 > 0:21:54on the back of your throat.
0:21:54 > 0:21:57A really wonderful, refreshing dessert.
0:21:57 > 0:22:01Alice, you've got that fantastic ginger heat in those cookies,
0:22:01 > 0:22:04but I'd love them to be a little bit more crisp.
0:22:06 > 0:22:07'I'm really happy.'
0:22:07 > 0:22:10Even if I don't get through, I'm still going to know that
0:22:10 > 0:22:12John Torode tasted and really enjoyed my food.
0:22:12 > 0:22:14That would make me really happy.
0:22:17 > 0:22:19For main course, Emiel's cooked his salmon
0:22:19 > 0:22:21in a Japanese teriyaki sauce
0:22:21 > 0:22:25and served it with oriental salad, on a banana leaf.
0:22:37 > 0:22:40Emiel, I think really interesting presentation.
0:22:40 > 0:22:44At first I thought it was just going to be a sweet, sticky,
0:22:44 > 0:22:46salty bit of salmon with a teriyaki
0:22:46 > 0:22:49and then I realised you've got a salad underneath there
0:22:49 > 0:22:53which is sweet from coconut and the sharpness from green mango.
0:22:53 > 0:22:55It's really, really good.
0:22:55 > 0:22:59I've been to south-east Asia recently and those are the flavours.
0:22:59 > 0:23:02This is a really well composed salad. The salmon is beautiful.
0:23:02 > 0:23:04I think you've done really well on this dish.
0:23:09 > 0:23:13Emiel's made a coconut milk mango pudding, served with passion fruit.
0:23:24 > 0:23:29You've got this very, very sweet, condensed, heavy coconut milk
0:23:29 > 0:23:31with refreshing sunshine and mango.
0:23:31 > 0:23:34It's all lifted up by that wonderful sourness of the passion fruit
0:23:34 > 0:23:37and the fragrance of your mint.
0:23:37 > 0:23:40I think, for me, I'd love if you made it again.
0:23:40 > 0:23:43Just so that it would be a little bit more light and airy,
0:23:43 > 0:23:47but the flavours, you've got the combination really right here.
0:23:47 > 0:23:51Those comments were unbelievable. I did not expect that.
0:24:01 > 0:24:05But whoever goes through, I'm going to root for. So...
0:24:05 > 0:24:08- We tried our hardest.- Yeah.
0:24:08 > 0:24:11An extraordinary round, I think, four really good cooks.
0:24:11 > 0:24:16Emiel has a great sense of those Asian flavours.
0:24:16 > 0:24:20That salad instantly transported me back to South East Asia.
0:24:20 > 0:24:22The dessert, I like the texture.
0:24:22 > 0:24:26I know you thought it was a little bit too set, but I quite liked that.
0:24:26 > 0:24:28With all the ingredients he had,
0:24:28 > 0:24:32I thought no way in the world was he going to finish off those dishes
0:24:32 > 0:24:34and he did it. He did it.
0:24:34 > 0:24:40Only one person gets through which is kind of nerve-racking.
0:24:40 > 0:24:43Alice, I think, cooked well under the pressure.
0:24:43 > 0:24:47The salmon with the piri-piri, I liked the crust
0:24:47 > 0:24:51and Alice's ginger biscuits may have been soggy, but I really liked them.
0:24:51 > 0:24:52That's where we differ.
0:24:52 > 0:24:54I was expecting crisp little ginger biscuits,
0:24:54 > 0:24:58but I think as a dessert, it really worked well together.
0:24:59 > 0:25:01I think I've quite a good chance.
0:25:01 > 0:25:02They said they really liked it, so...
0:25:03 > 0:25:05Georgie's a good cook.
0:25:05 > 0:25:07She overcooked that chicken a little bit,
0:25:07 > 0:25:11but Georgie's food today, that's the food that you want to eat.
0:25:11 > 0:25:12It's good food, it's tasty food.
0:25:12 > 0:25:15She wanted to impress today and she definitely did.
0:25:15 > 0:25:20I want to stay in it so much, because I've learnt so much.
0:25:20 > 0:25:23I think, if I get through, I'll learn even more.
0:25:23 > 0:25:26Charlie is a game of two halves.
0:25:26 > 0:25:29We had the most extraordinary lamb dish, cooked perfectly,
0:25:29 > 0:25:30an absolute classic.
0:25:30 > 0:25:34But I don't think the combination of watermelon and crab quite works.
0:25:34 > 0:25:37Charlie today was confident and wanted to take risks.
0:25:37 > 0:25:39He showed us in the dishes he produced
0:25:39 > 0:25:42that he was willing to take that risk.
0:25:42 > 0:25:46I'd like to learn and cook more but if they go through,
0:25:46 > 0:25:51I'll just wish them good luck and then I'll feel happy for them.
0:25:51 > 0:25:53- Good luck.- High fives.
0:25:53 > 0:25:57So who is it going to be? Who is going to be our quarter-finalist?
0:25:57 > 0:26:01Who has what it takes to go further in the competition?
0:26:16 > 0:26:18It's very close.
0:26:18 > 0:26:23You're all incredible cooks and you produced some wonderful dishes.
0:26:23 > 0:26:25For us, it's a tough decision
0:26:25 > 0:26:28because we've only got one quarter-final place to give.
0:26:32 > 0:26:34Our quarter-finalist is...
0:26:44 > 0:26:45..Georgie.
0:26:47 > 0:26:50- Well done, Georgie.- Thank you.
0:26:50 > 0:26:51Congratulations, Georgie.
0:27:01 > 0:27:03Yay!
0:27:03 > 0:27:07There's a sense of achievement getting this far.
0:27:07 > 0:27:09It's been like lightning that's just injected into you
0:27:09 > 0:27:11and you're frazzled and you're happy.
0:27:13 > 0:27:16Today's inspired me to be a chef, I think,
0:27:16 > 0:27:18because I can cook under pressure.
0:27:18 > 0:27:20That's given me more confidence I could be a chef.
0:27:22 > 0:27:26I'm really happy with the comments and they tried my food
0:27:26 > 0:27:28and they liked it. That's the main thing.
0:27:30 > 0:27:34I'm really surprised. I'm just really excited now, and happy.
0:27:34 > 0:27:37I'm so excited, I can't move. I'm just, like...
0:27:37 > 0:27:40Georgie will be back for the quarter-final
0:27:40 > 0:27:44when she'll compete with three other heat-winners for the title
0:27:44 > 0:27:46of Junior MasterChef.
0:27:50 > 0:27:52If you'd like to make John's masterclass dish,
0:27:52 > 0:27:57visit CBBC's Junior MasterChef page for the recipe.
0:28:01 > 0:28:03Subtitles by Red Bee Media Ltd