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 > 0:00:29to win the title of Junior MasterChef.
0:00:39 > 0:00:42I am so excited to see four different personalities
0:00:42 > 0:00:45come in here and show us what they have.
0:00:45 > 0:00:47Is our winner in this mix?
0:00:47 > 0:00:51Today, our four are going to face two enormous challenges.
0:00:51 > 0:00:52First, a masterclass from me.
0:00:52 > 0:00:55I'm going to teach them how to make a vanilla slice
0:00:55 > 0:00:57and feather the icing.
0:00:59 > 0:01:02Then afterwards, the heat is on because they are going to be
0:01:02 > 0:01:06cooking two of their most delicious dishes for us to taste.
0:01:06 > 0:01:09Competing today are Lucie,
0:01:09 > 0:01:11Eloise, Matthew,
0:01:11 > 0:01:12and Caitlyn.
0:01:12 > 0:01:15I can't believe I'm on Junior MasterChef,
0:01:15 > 0:01:17it's just a massive opportunity.
0:01:17 > 0:01:20I like to win things and just do well.
0:01:20 > 0:01:22It's fun to win.
0:01:22 > 0:01:27I've got to give it everything I've got. I've got to absolutely own it.
0:01:27 > 0:01:31I'm really nervous, but I'm really excited about it as well.
0:01:31 > 0:01:32It's going to be massive.
0:01:34 > 0:01:38I am looking for passion and a good bit of spark.
0:01:38 > 0:01:40We've one place in that quarterfinal,
0:01:40 > 0:01:42so let's see who can do it.
0:01:46 > 0:01:49G'day, guys. Welcome to Junior MasterChef.
0:01:49 > 0:01:53Today's masterclass, we're going to be cooking something very exciting.
0:01:53 > 0:01:56It's a classic pastry called a vanilla slice.
0:01:56 > 0:01:59Puff pastry puffs up, but for this dish,
0:01:59 > 0:02:02we want it to be flaky rather than puffed up,
0:02:02 > 0:02:04so what we do is put holes in it
0:02:04 > 0:02:06and that'll stop it from puffing up altogether.
0:02:06 > 0:02:08Whenever you pick up a tray, use a cloth, please.
0:02:08 > 0:02:10You don't know if it's hot or cold.
0:02:11 > 0:02:13Now, we're going to make the custard.
0:02:13 > 0:02:15500ml of milk, and to flavour the milk
0:02:15 > 0:02:19we're going to use a vanilla bean. If you're going to do this at home,
0:02:19 > 0:02:22make sure you've got a responsible adult with you.
0:02:22 > 0:02:25Next, John adds sugar to eight egg yolks.
0:02:25 > 0:02:28The sugar has to dissolve in the egg yolks.
0:02:28 > 0:02:30Everybody thinks you get lumps in custard from flour, it's not.
0:02:30 > 0:02:32You get lumps because your sugar's
0:02:32 > 0:02:35not dissolved and the flour wraps itself around the sugar.
0:02:35 > 0:02:38So no excuses for lumps here. You've got to really beat it through.
0:02:38 > 0:02:41Then he adds flour and corn flour,
0:02:41 > 0:02:44and finally half the warmed milk.
0:02:44 > 0:02:51Whip the eggs and the milk together and pour that into your pot.
0:02:51 > 0:02:52Take the vanilla pod out.
0:02:52 > 0:02:56The milk or the custard is hot so don't dive in with your fingers.
0:02:56 > 0:02:57How do you know when it's ready?
0:02:57 > 0:03:03The whole thing should be the same consistency. Very thick custard.
0:03:03 > 0:03:06- Look at that.- Nice.
0:03:06 > 0:03:10- The pastry, it's just about ready. - Looking good.- It is looking good.
0:03:10 > 0:03:13So now we need to cut our pastry to the sides of our tin.
0:03:15 > 0:03:19And then pour our cold custard into it, so our bottom goes on
0:03:19 > 0:03:23and then we're going to put that in the fridge for five minutes.
0:03:23 > 0:03:27While it cools, John makes icing for the topping.
0:03:27 > 0:03:32- Icing sugar, tiny dash of water. - Has everyone made icing before?
0:03:32 > 0:03:35I have once but it didn't really work. It went like rock.
0:03:38 > 0:03:41Now cooled, John tops the pastry with the white icing.
0:03:43 > 0:03:47Followed by two flavoured icings, strawberry...
0:03:47 > 0:03:48and chocolate.
0:03:48 > 0:03:51Now I'm going to feather the icing. So you take the skewer
0:03:51 > 0:03:55and drag the skewer through the icing
0:03:55 > 0:03:58and drag the skewer the other direction.
0:04:01 > 0:04:03A masterpiece.
0:04:03 > 0:04:05The vanilla slice is ready to go.
0:04:05 > 0:04:08We've now just got to think about the presentation.
0:04:08 > 0:04:11And really watch your fingers. How lovely does that look?
0:04:14 > 0:04:17So there you have it. Vanilla slice and feathered icing.
0:04:17 > 0:04:19- What d'you think of that? - Looks amazing.
0:04:19 > 0:04:22I think it's time for you guys to take control in the kitchen
0:04:22 > 0:04:25and try and make them as good as John's.
0:04:25 > 0:04:29Off to your benches, wash your hands and let's get cooking.
0:04:37 > 0:04:40Lucie is 12 and lives in Lincolnshire.
0:04:40 > 0:04:42She is inspired by Italian food,
0:04:42 > 0:04:45and one day hopes to run an Italian restaurant.
0:04:48 > 0:04:51I love to be a chef. It's my massive hobby right now
0:04:51 > 0:04:54and I hope that one day it will be my job.
0:04:54 > 0:04:57Apart from cooking, what are your other interests?
0:04:57 > 0:05:01I'm in the netball and rounders team, so I quite like sports.
0:05:01 > 0:05:04If you like sport, that means you must be quite competitive.
0:05:04 > 0:05:07Erm, yes, I'm quite competitive.
0:05:07 > 0:05:12Everyone likes a bit of winning, so I quite like winning, yeah.
0:05:21 > 0:05:23Eloise is 12 and comes from Dorset.
0:05:23 > 0:05:25She started cooking with her great-grandma
0:05:25 > 0:05:30and once made a chocolate fondue for 11 people.
0:05:31 > 0:05:35When I'm older, I'd like to have a little shop.
0:05:35 > 0:05:38It doesn't have to be massive, but in the movie Chocolat,
0:05:38 > 0:05:41they have the little chocolate shop where they sell loads of chocolates
0:05:41 > 0:05:43and I'd love to have a shop like that.
0:05:45 > 0:05:49- When did you first start cooking? - Erm, when I was two with my grandma.
0:05:49 > 0:05:54- I used to make cakes with her.- Two?! - Yeah.- I couldn't walk at two!
0:05:55 > 0:05:58- Are you serious?! Two years old!- Yeah.
0:05:58 > 0:06:00When you cook, how does it make you feel?
0:06:00 > 0:06:02It makes me just feel really happy.
0:06:02 > 0:06:05When you see the reaction on people's faces
0:06:05 > 0:06:07when you make them something and they really enjoy it.
0:06:07 > 0:06:09Well, we wish you good luck.
0:06:14 > 0:06:17We're halfway through the cooking time now. The smells are good.
0:06:20 > 0:06:2212-year-old Caitlyn is from Leeds.
0:06:22 > 0:06:26She attended a school cookery club and once cooked snails
0:06:26 > 0:06:28while on holiday in France.
0:06:28 > 0:06:33When I get home from school I sometimes make, like, easy puddings.
0:06:33 > 0:06:35But on the weekends you have loads of time
0:06:35 > 0:06:37so you can just cook all night.
0:06:37 > 0:06:40Caitlyn, where did your love of cooking come from?
0:06:40 > 0:06:44My mum was a food teacher, so she kind of taught me how to cook
0:06:44 > 0:06:48and I just carried on from there and took it to the next level.
0:06:48 > 0:06:50Have you ever made anything like this before?
0:06:50 > 0:06:55I've made creme patissiere before, but I made it with, like,
0:06:55 > 0:06:56apple slices on top.
0:06:56 > 0:06:59- So you're happy with the recipe? - Yeah.- Good.
0:06:59 > 0:07:02- Well, Caitlyn, we wish you good luck.- Thank you.
0:07:07 > 0:07:1012-year-old Matthew lives in Merseyside.
0:07:10 > 0:07:12He helps make Christmas dinner every year
0:07:12 > 0:07:16and loves complicated desserts like meringues and souffles.
0:07:20 > 0:07:23I'm most looking forward to getting feedback from the judges
0:07:23 > 0:07:25because I'm not always sure how good I actually am
0:07:25 > 0:07:29and listening to the judges and being able to compare myself
0:07:29 > 0:07:31to other people, that'll be really good.
0:07:31 > 0:07:34How does it feel to be standing here in the MasterChef kitchen?
0:07:34 > 0:07:35It's really good.
0:07:35 > 0:07:38I always dreamed of standing here in the MasterChef kitchen
0:07:38 > 0:07:39and here I am.
0:07:39 > 0:07:42So Matthew, what do you want to be when you grow up?
0:07:42 > 0:07:47- I'm not sure at the moment. I am only 12.- OK.
0:07:51 > 0:07:54Last few minutes now. Really start to think about your presentation.
0:08:15 > 0:08:17Your time is now up.
0:08:22 > 0:08:27It's now judgment time. Is the puff pastry nice and flaky?
0:08:27 > 0:08:30Is the confectioner's custard thick and lump free?
0:08:30 > 0:08:34And has the icing been neatly feathered?
0:08:34 > 0:08:37Lucie, let's start with you.
0:08:40 > 0:08:43With your feathering, just make sure that pink icing is a little
0:08:43 > 0:08:46- bit thicker, cos it's getting lost amongst it all.- Yeah.
0:08:54 > 0:08:57The balance of vanilla and the sugar in that custard is really good
0:08:57 > 0:08:58and then you've got this dry,
0:08:58 > 0:09:01flaky pastry sitting on top with that very, very sweet icing.
0:09:01 > 0:09:03It works the way it should work.
0:09:03 > 0:09:07The only thing I would look for is maybe just a smoother custard
0:09:07 > 0:09:10in the middle, but it's really good, so you should be proud of this one.
0:09:12 > 0:09:15There is things I wish I'd improved on,
0:09:15 > 0:09:20but I guess you can't change it now, so...yeah.
0:09:21 > 0:09:24Caitlyn, you're up next. Let's give yours a go.
0:09:35 > 0:09:38Caitlyn, the sweetness in your custard is lovely,
0:09:38 > 0:09:40it's spot on, really tasty.
0:09:40 > 0:09:43I would love for the pastry to be a little bit more cooked,
0:09:43 > 0:09:46but it really tastes good and you've got that nice hit
0:09:46 > 0:09:50of the vanilla in there so you've really got this balance perfect.
0:09:50 > 0:09:53I agree. I think the pastry, just a little bit more,
0:09:53 > 0:09:55and maybe a little bit more colour in that pink icing.
0:09:55 > 0:09:57But you've done a really good job, Caitlyn.
0:09:57 > 0:10:00I've never cooked that dish before,
0:10:00 > 0:10:04and, like, to do it in 45 minutes under pressure is good.
0:10:04 > 0:10:06Eloise, let's have a look.
0:10:15 > 0:10:17Huge amounts of vanilla in your custard,
0:10:17 > 0:10:19the custard is wonderful and smooth,
0:10:19 > 0:10:21and because you've got that extra thick layer of icing on top
0:10:21 > 0:10:25it's wonderfully sweet. The only thing I'll say to you
0:10:25 > 0:10:28is cook your pastry just a little bit more.
0:10:28 > 0:10:31Pastry, when it's not cooked enough, it starts to taste like cheese.
0:10:33 > 0:10:36I think the custard in the middle, very nice and sweet, but again
0:10:36 > 0:10:40I agree with John, just a little bit longer on that puff pastry.
0:10:40 > 0:10:42Do you think you've learned something?
0:10:42 > 0:10:46Yes, that I need to cook the pastry more so it won't taste like cheese.
0:10:46 > 0:10:48Good lesson, Eloise.
0:10:49 > 0:10:51It went better than I thought it would,
0:10:51 > 0:10:54cos I didn't really like custard before.
0:10:54 > 0:10:57I quite liked that custard, actually, which is a bit strange,
0:10:57 > 0:11:00but yeah, so I learned that I like custard now as well.
0:11:00 > 0:11:03And last but not least, Matthew, you're up next.
0:11:13 > 0:11:16Your confectioner's custard is wonderful and smooth.
0:11:16 > 0:11:17Your pastry is well cooked
0:11:17 > 0:11:20and it's all becoming flaky all the way through it.
0:11:20 > 0:11:22There's just not quite enough icing on it
0:11:22 > 0:11:27and you need that extra hit of sugar to make the whole thing come alive.
0:11:27 > 0:11:30If there'd been a little bit more icing sugar in there
0:11:30 > 0:11:33you would have had a nice even finish on it.
0:11:33 > 0:11:35But overall, really nice.
0:11:35 > 0:11:39I think I've shown the judges how good a cook I am in some respects.
0:11:39 > 0:11:43But I think that also I have not quite showed them
0:11:43 > 0:11:45how good I can actually be.
0:11:46 > 0:11:48Well done. Off you go.
0:11:50 > 0:11:52I was really worried today about this dish,
0:11:52 > 0:11:56but they all produced something and in that amount of time.
0:11:56 > 0:12:00- That was a really big ask. - They all seem to have potential.
0:12:00 > 0:12:01It's their own food next.
0:12:01 > 0:12:04That's when we'll really know how well they can cook.
0:12:04 > 0:12:07Who's going to take the quarterfinal place?
0:12:11 > 0:12:16So this is it. Our chance to see the food that you love to cook.
0:12:16 > 0:12:19Remember, it is a competition
0:12:19 > 0:12:22and only one cook can go through to our quarterfinal.
0:12:22 > 0:12:25Your two dishes, one hour, let's cook.
0:12:29 > 0:12:31It's quiet in the kitchen today and that can only mean one thing,
0:12:31 > 0:12:35we have four incredibly focused cooks today.
0:12:41 > 0:12:43What are your two dishes?
0:12:43 > 0:12:48Erm, duck with potato and carrot rosti and cherry sauce,
0:12:48 > 0:12:51and cheesecake with caramelised biscuits and a berry compote.
0:12:51 > 0:12:55Where did you get the inspiration for these two dishes, Caitlyn?
0:12:55 > 0:12:58Cherries go well with duck and then, like, cheesecake is normally,
0:12:58 > 0:13:01like, biscuits on the bottom, but I've decided to caramelise them
0:13:01 > 0:13:06- and put them on the top. - Very interpretive.- Yeah.
0:13:07 > 0:13:12Caitlyn's cooking us duck with cherry sauce and a carrot and potato rosti.
0:13:12 > 0:13:15A rosti, it's just grated potato and then it's pan-fried.
0:13:15 > 0:13:18As long as that's crispy on the inside
0:13:18 > 0:13:22and cooked all the way through, it could be a really lovely dish.
0:13:35 > 0:13:38Eloise, I've never seen onion goggles before. Can I have a look, please?
0:13:38 > 0:13:42- Yeah.- Wow, I didn't even spot them! Let's try.
0:13:44 > 0:13:47Oh, they fit perfect! Look at that.
0:13:47 > 0:13:50- Makes you look so much better as well.- I think it's a good look.
0:13:50 > 0:13:53Eloise, what are your two dishes today?
0:13:53 > 0:13:57I'm making Spanish rice with chorizo and red pepper.
0:13:57 > 0:14:01And I'm making red pepper rolls with rocket, goat's cheese and chorizo.
0:14:01 > 0:14:06- How many times have you practised these dishes?- Loads. Loads and loads.
0:14:06 > 0:14:10I know what I'm doing, and if it goes well then it'll be really good.
0:14:12 > 0:14:14Eloise's main course.
0:14:14 > 0:14:16A kind of paella dish. I hope it's nice and moist.
0:14:16 > 0:14:19I know my paella and I really hope she gets this one right.
0:14:27 > 0:14:29What are the two dishes you have chosen for us today?
0:14:29 > 0:14:33Herb-crusted chicken with roast vegetables and a pesto dip.
0:14:33 > 0:14:36They're quite big, strong flavours.
0:14:36 > 0:14:38Would you proclaim yourself to be an experimental cook?
0:14:38 > 0:14:41Yes, I think I prefer making up my own recipes
0:14:41 > 0:14:45because I just like doing it myself and not following something else,
0:14:45 > 0:14:48so I am quite an ambitious cook.
0:14:48 > 0:14:51For my dessert, I have done tarte tatin with cinnamon icing.
0:14:51 > 0:14:53I've seen my parents and my sisters do it quite a lot,
0:14:53 > 0:14:56so I know what I'm doing.
0:14:58 > 0:15:01For dessert, she's gone for a classic tarte tatin.
0:15:01 > 0:15:04Those beautiful layers of apples with caramel
0:15:04 > 0:15:06and that puff pastry lid.
0:15:06 > 0:15:10If she can crack this one, I will be incredibly impressed.
0:15:19 > 0:15:21What are your two dishes today?
0:15:21 > 0:15:23I'm making ravioli stuffed with spinach and ricotta
0:15:23 > 0:15:25with a fillet of pan-fried sea bass.
0:15:25 > 0:15:32To follow, I am making pears poached in orange juice and cinnamon.
0:15:32 > 0:15:35Tell us what you love about these two dishes.
0:15:35 > 0:15:40I think they show a lot of technical skill, but they still taste nice,
0:15:40 > 0:15:43whereas sometimes you eat something and you know it has taken a lot
0:15:43 > 0:15:46of technical skill, but it just doesn't taste nice.
0:15:46 > 0:15:48I totally agree. That is brilliant.
0:15:48 > 0:15:51You have the display of skill and flavour at the same time.
0:15:51 > 0:15:52- Yes.- Amazing.
0:15:54 > 0:15:57Matthew is doing sea bass and ravioli.
0:15:57 > 0:16:00It seems like two dishes have come into one.
0:16:00 > 0:16:03For dessert, he has those wonderful poached pears.
0:16:03 > 0:16:05I hope they're really nicely cooked through.
0:16:05 > 0:16:07No-one wants an undercooked pear.
0:16:12 > 0:16:16Last five minutes. Really think about your plates.
0:16:31 > 0:16:36That's it. Your time is up. Step away from your benches, please.
0:16:44 > 0:16:49Caitlyn has made a main course of pan-fried duck breast,
0:16:49 > 0:16:51served with a rosti
0:16:51 > 0:16:54made from grated potato and carrot and a cherry sauce.
0:16:56 > 0:16:59We've got lots of food here that shows real generosity of spirit.
0:17:10 > 0:17:12The duck is cooked quite nicely.
0:17:12 > 0:17:15I would love to have that lovely crispy skin on the top,
0:17:15 > 0:17:17but I think you've got a really nice dish.
0:17:17 > 0:17:19It's got wonderful, wonderful richness
0:17:19 > 0:17:23and you really have a handle on hearty comfort food here.
0:17:23 > 0:17:27Your sauce underneath the duck is salty, but sweet,
0:17:27 > 0:17:32sour from the cherries and really deep with the flavour of the duck.
0:17:32 > 0:17:34You have one tiny issue - your rosti.
0:17:34 > 0:17:37It's not quite cooked all the way through.
0:17:38 > 0:17:43Caitlyn's dessert is an upside-down vanilla cheesecake
0:17:43 > 0:17:48with caramelised biscuit topping and a blueberry and strawberry compote.
0:17:48 > 0:17:49Cheesecake, cheese pie.
0:17:49 > 0:17:53When I took it out of the mould, it kind of collapsed a bit.
0:18:01 > 0:18:05The creaminess of that cheesecake filling is fantastic.
0:18:05 > 0:18:08It's not overly sweet, but there's that lovely hit of vanilla
0:18:08 > 0:18:11and the biscuit topping is really interesting.
0:18:11 > 0:18:14I was expecting it to be quite soft and it wasn't - it was crunchy
0:18:14 > 0:18:19and it really added a kind of layer of texture there.
0:18:19 > 0:18:22The fruit is wonderfully pungent and it's got real syrupy thickness,
0:18:22 > 0:18:25almost like something you want to put in a milkshake.
0:18:25 > 0:18:27I like it.
0:18:28 > 0:18:32I'm really pleased. I don't think I could have done any better.
0:18:34 > 0:18:37Eloise has made a Spanish-inspired menu,
0:18:37 > 0:18:39starting with red pepper rolls,
0:18:39 > 0:18:43filled with goat's cheese, rocket and chorizo -
0:18:43 > 0:18:45a spicy Spanish sausage.
0:18:50 > 0:18:54That's really clever. There's things in there I didn't expect.
0:18:54 > 0:18:56You've got this charred pepper and that that black
0:18:56 > 0:18:59gives it a wonderful bitterness.
0:18:59 > 0:19:03Then there is sweet, but sharp goat's cheese running through
0:19:03 > 0:19:06and there is a tiny bit of chorizo stuck inside it.
0:19:06 > 0:19:10It's a really clever, layered morsel.
0:19:10 > 0:19:12Thank you, it was delicious.
0:19:12 > 0:19:15In with all those lovely kind of simple flavours,
0:19:15 > 0:19:19you have this pop of paprika which is really, really nice.
0:19:19 > 0:19:21And then the pepperiness from the rocket.
0:19:21 > 0:19:24This is a really well thought-out starter and I would definitely
0:19:24 > 0:19:26order this off a menu any time.
0:19:28 > 0:19:30Eloise's main course is Spanish paella -
0:19:30 > 0:19:36rice with prawns, chorizo and red peppers and the spice saffron.
0:19:36 > 0:19:39I love the little cylinder of rice you've created
0:19:39 > 0:19:42with the prawn sitting proudly on top.
0:19:50 > 0:19:53Eloise, the rice is cooked beautifully.
0:19:53 > 0:19:55There's a really strong bit of saffron in there.
0:19:55 > 0:19:57It's kind of that earthy flavour
0:19:57 > 0:20:00and it's also produced that lovely colour.
0:20:00 > 0:20:02There's nice pops from the chorizo.
0:20:02 > 0:20:04This is a dish you should be incredibly happy with.
0:20:04 > 0:20:07- Thank you.- You've got saltiness and the taste of the sea
0:20:07 > 0:20:09coming from the prawns.
0:20:09 > 0:20:13There's lots of chilli heat, it's a really good, sophisticated dish.
0:20:13 > 0:20:17- If you like to eat food like this, brilliant.- Thank you.
0:20:17 > 0:20:18You've got a great palate.
0:20:20 > 0:20:25I'm really happy. It went exactly to plan.
0:20:25 > 0:20:30They both loved it. I was really happy.
0:20:30 > 0:20:32SIGHS
0:20:35 > 0:20:38Matthew's sea bass is resting on a bed of
0:20:38 > 0:20:42spinach and ricotta ravioli with Parmesan and a sage butter sauce.
0:20:54 > 0:20:55Your fish is seasoned really well.
0:20:55 > 0:20:59Your ravioli are well made and rich with your spinach
0:20:59 > 0:21:01and creamy with your filling from your ricotta.
0:21:01 > 0:21:04It's just clashing a bit too much.
0:21:04 > 0:21:07Together, I'm not really gone on those flavours,
0:21:07 > 0:21:10but I like the way you've cooked the fish and I agree with John -
0:21:10 > 0:21:14separately, they work fantastic and you should be so proud of that dish
0:21:14 > 0:21:17because you have really good elements in there
0:21:17 > 0:21:19and you've shown us you can cook.
0:21:21 > 0:21:25Matthew's dessert is pear poached in orange juice and cinnamon,
0:21:25 > 0:21:28served with a vanilla and honey yoghurt.
0:21:35 > 0:21:38I'm really liking the tartness of the yoghurt
0:21:38 > 0:21:42against the sweetness of the fruit and syrup.
0:21:42 > 0:21:44My one concern is that your pears aren't cooked through.
0:21:44 > 0:21:46They're just a little bit tough,
0:21:46 > 0:21:48but you really have a grasp of the flavours.
0:21:48 > 0:21:51Your pears are just a little bit undercooked,
0:21:51 > 0:21:54but the consistency of your syrup, almost that mirror sheen
0:21:54 > 0:21:58on the plate, just makes it shine like a star.
0:21:58 > 0:22:01We can see the skill, it's now for you about the detail.
0:22:01 > 0:22:04I feel really good when the judges give me positive comments.
0:22:04 > 0:22:06I've got to make sure they keep coming.
0:22:08 > 0:22:11Lucie's experimental main course
0:22:11 > 0:22:14is chicken breast coated in a crust
0:22:14 > 0:22:17made from breadcrumbs, olives,
0:22:17 > 0:22:20sun-dried tomatoes, Parmesan and basil,
0:22:20 > 0:22:24served with roasted courgettes, onions, tomatoes, peppers
0:22:24 > 0:22:27and a pesto and creme fraiche dip.
0:22:30 > 0:22:34Great presentation. Lovely colours, vibrant. Happy food.
0:22:42 > 0:22:45The crispy crusty chicken with the sweetness
0:22:45 > 0:22:47of those caramelised vegetables
0:22:47 > 0:22:50and then the nice cooling effect of this little sauce.
0:22:50 > 0:22:53As a mouthful, you've got some really great flavours.
0:22:53 > 0:22:55You've taken me to the Mediterranean.
0:22:55 > 0:22:58I really like that, I feel like I've been transported somewhere.
0:22:58 > 0:23:01I think good food takes you places.
0:23:01 > 0:23:04I think it's really tasty, really well cooked and very well delivered.
0:23:04 > 0:23:06- Thank you.- Good on you.
0:23:07 > 0:23:11Lucie's dessert is a classic French tarte tatin -
0:23:11 > 0:23:15puff pastry, topped with apples and caramel sauce,
0:23:15 > 0:23:18served with a cinnamon icing.
0:23:25 > 0:23:29You really like your strong flavours. That cinnamon is throwing itself
0:23:29 > 0:23:32all the way across those sharp little apples.
0:23:32 > 0:23:35You've got caramel and pastry and lots more sugar and cinnamon.
0:23:35 > 0:23:38It works really well, it's really comforting, like you're sitting
0:23:38 > 0:23:41- round a fireplace.- I would love to see a bit more of the pastry
0:23:41 > 0:23:44in there for it to be nice and puffed and lovely and golden,
0:23:44 > 0:23:47but overall you've got a really good hang on it.
0:23:49 > 0:23:51I think that went well. They had a few things that they said
0:23:51 > 0:23:55would make it better, but I'm always up for getting tips
0:23:55 > 0:23:56on how to improve my food.
0:24:05 > 0:24:11What a day. Four really enthusiastic contestants. And they all want it.
0:24:11 > 0:24:15Different types of cooks, personalities on a plate.
0:24:15 > 0:24:18That's what we asked for and that's what we got.
0:24:18 > 0:24:21Caitlyn had two very good-looking dishes.
0:24:21 > 0:24:24The duck was cooked beautifully, the sauce was wonderful and rich
0:24:24 > 0:24:26and deep with cherries.
0:24:26 > 0:24:29For me, the only mistake that Caitlyn has made is the rosti
0:24:29 > 0:24:31is not cooked all the way through.
0:24:31 > 0:24:32And for her dessert,
0:24:32 > 0:24:34I know she has difficulty plating up that cheesecake.
0:24:34 > 0:24:38I was incredibly surprised by that crunchy biscuit on top.
0:24:38 > 0:24:39Alongside that lovely syrup,
0:24:39 > 0:24:42I think she had a real winner with that dessert.
0:24:42 > 0:24:47I'd love to go further but, you know, things happen for a reason.
0:24:49 > 0:24:52Eloise's dishes sparkled.
0:24:52 > 0:24:54Four little tiny rolls of red peppers.
0:24:54 > 0:24:57You bit into it and the ooze coming from the goat's cheese
0:24:57 > 0:24:59and then the chewiness from the chorizo.
0:24:59 > 0:25:04- It's a great little starter, really good.- And then that main course. Wow.
0:25:04 > 0:25:07That really took her to a new level.
0:25:07 > 0:25:10That earthy flavour of saffron throughout which also gave it
0:25:10 > 0:25:13that wonderful colour, she nailed that main course.
0:25:13 > 0:25:15It's so annoying.
0:25:15 > 0:25:18You just sit there thinking, "Am I going to go through?
0:25:18 > 0:25:21"Is he going to go through? Is she going to go through?
0:25:21 > 0:25:23"Am I going to go through?"
0:25:23 > 0:25:25It's just kind of like, I want to know now!
0:25:27 > 0:25:30Matthew, today, has demonstrated a huge amount of skill
0:25:30 > 0:25:33and that you can achieve a whole lot in an hour.
0:25:33 > 0:25:38The fish was cooked beautifully, it was good. The ravioli was good.
0:25:38 > 0:25:39It was just too much on one plate.
0:25:39 > 0:25:44Those wonderful poached pears with that syrup all the way around.
0:25:44 > 0:25:47It was just a shame that the pears weren't cooked all the way through.
0:25:47 > 0:25:50I don't know if I've done enough to go through, but I know
0:25:50 > 0:25:55I've done my best here, which is as much as I can ask of myself.
0:25:55 > 0:25:57Lucie gave us a dish she had made up herself.
0:25:57 > 0:26:00Crumbed chicken, and it was served with a little pesto dip.
0:26:00 > 0:26:06- It was really very good.- Tarte tatin has to be right. It's a classic.
0:26:06 > 0:26:09The flavours she had in there were fantastic.
0:26:09 > 0:26:14It's quite tense, because it would mean so much for me to go through.
0:26:14 > 0:26:18It would just be massive.
0:26:18 > 0:26:21Today we've seen some great cooking.
0:26:21 > 0:26:23It's a tough one,
0:26:23 > 0:26:26- but I think I know who I want. - I think I know who I want, as well.
0:26:39 > 0:26:43Guys, what a great day today. You did some incredible work.
0:26:43 > 0:26:48It's a competition and we only have one place in that quarterfinal.
0:26:51 > 0:26:52Our quarterfinalist is...
0:26:58 > 0:27:01..Eloise. Congratulations.
0:27:01 > 0:27:03- Well done.- Thank you.
0:27:10 > 0:27:12It was just a really good experience.
0:27:12 > 0:27:16Hopefully I will be able to learn something from it
0:27:16 > 0:27:18and improve as a result.
0:27:18 > 0:27:23To get this far, I found it amazing.
0:27:23 > 0:27:27Can't ask for more, really.
0:27:27 > 0:27:29I think Eloise could go all the way.
0:27:29 > 0:27:32She's an amazing cook and I think if she puts her mind to it,
0:27:32 > 0:27:34she could go all the way and win it.
0:27:37 > 0:27:42Really shocked, but really happy. Can't believe it.
0:27:42 > 0:27:46This is probably the best thing that's ever happened to me.
0:27:46 > 0:27:48Eloise will be back for the quarterfinal,
0:27:48 > 0:27:51when she'll compete with three other heat winners
0:27:51 > 0:27:55for the title of Junior MasterChef.
0:27:56 > 0:27:59If you'd like to make John's masterclass dish,
0:27:59 > 0:28:04visit CBBC's Junior MasterChef page for the recipe.
0:28:08 > 0:28:12Subtitles by Red Bee Media Ltd