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.
0:00:14 > 0:00:17Now top chef John Torode
0:00:18 > 0:00:21and food blogger and TV cook Donal Skehan
0:00:22 > 0:00:26have to decide which cook is good enough
0:00:26 > 0:00:29to win the title of Junior MasterChef.
0:00:36 > 0:00:39Junior MasterChef and it's quarter-final time.
0:00:39 > 0:00:43Four great cooks who have fought it out through the heats
0:00:43 > 0:00:46and they are here today and the battle really starts.
0:00:48 > 0:00:52- We have TJ!- Being in the quarter-finals is incredible.
0:00:52 > 0:00:55I'm more scared because I know the opposition
0:00:55 > 0:00:57is going to be good, really good.
0:00:57 > 0:01:00- Eloise!- It means a lot.
0:01:00 > 0:01:03Because I've worked hard for this.
0:01:04 > 0:01:08- Georgie!- I want to win a lot.
0:01:08 > 0:01:10I've practised and practised.
0:01:10 > 0:01:13I know I can do it if I try my hardest.
0:01:13 > 0:01:16- And Tom!- It's really important I show the judges
0:01:16 > 0:01:19how good I can do and that they're impressed
0:01:19 > 0:01:24with my food today, because if I don't impress, it's the end, really.
0:01:24 > 0:01:27Our cooks face two challenges.
0:01:27 > 0:01:31First, a taste test. They have to identify lots of ingredients
0:01:31 > 0:01:35amongst some wonderful dumplings.
0:01:35 > 0:01:38And then they're going to cook us their favourite two-course menu.
0:01:38 > 0:01:42I cannot wait to see what they have up their sleeves!
0:01:42 > 0:01:45It's going to be an incredibly tough decision.
0:01:45 > 0:01:48We only have two places in our semi-final.
0:01:53 > 0:01:56There's the taste test. We've got three dumplings.
0:01:56 > 0:01:58A duck, carrot, ginger and garlic one.
0:01:58 > 0:02:03A pork, spring onion and sesame seed and chicken, prawn and chilli.
0:02:03 > 0:02:06The duck dumpling is in a broth
0:02:06 > 0:02:10flavoured with spring onion and the spice star anise.
0:02:10 > 0:02:13We'll ask our four cooks to taste them and identify
0:02:13 > 0:02:15as many ingredients as they can.
0:02:15 > 0:02:19There's so many flavours here! They'll have to concentrate.
0:02:19 > 0:02:24Will the contestants be able to identify the key ingredients
0:02:24 > 0:02:27in the Chinese dumplings? - which are pork mince,
0:02:27 > 0:02:31chicken, prawns, duck,
0:02:31 > 0:02:34chilli, coriander, spring onion,
0:02:34 > 0:02:40ginger and star anise, a licorice-flavoured spice from Asia.
0:02:43 > 0:02:46Georgie is an incredibly precise cook.
0:02:46 > 0:02:49In the heats, her ravioli were perfect.
0:02:49 > 0:02:53Almost as good as mine! Actually, maybe even better than mine!
0:02:53 > 0:02:57John and Dolan were really pleased with my food and said it tasted good.
0:02:57 > 0:03:01Today, it might be harder, so I'm really nervous.
0:03:02 > 0:03:05OK, Georgie, this is the taste test.
0:03:05 > 0:03:10We would like you to eat what's in front of you, use all your senses,
0:03:10 > 0:03:14and write down as many ingredients as you can identify.
0:03:14 > 0:03:17Take your time with it and don't be nervous.
0:03:17 > 0:03:19Go for it! All yours.
0:03:26 > 0:03:30I do like to experiment with things and taste different combinations.
0:03:30 > 0:03:33I just don't know what it's going to be like,
0:03:33 > 0:03:36cos I've never done anything like this before.
0:03:37 > 0:03:39That's hard.
0:03:39 > 0:03:43Relax a little bit and use all your senses, OK?
0:03:54 > 0:03:59- What can you smell?- I've never smelt anything like that before.
0:04:02 > 0:04:06It's slightly spicy. I think it's probably chilli.
0:04:07 > 0:04:11Now you've tasted it, do me a favour and just read out
0:04:11 > 0:04:14the ingredients that you've listed, please.
0:04:14 > 0:04:17Spring onion, pork, chive,
0:04:17 > 0:04:21prawn, crab, chilli, coriander,
0:04:21 > 0:04:25duck, carrot and then stuck.
0:04:25 > 0:04:28- Where does this food, what country, might it have come from?- China.
0:04:28 > 0:04:33Very good. So now we're going to show you some of the ingredients.
0:04:33 > 0:04:37And see if there is anything else that you can identify.
0:04:37 > 0:04:41- I didn't put ginger.- OK. - Didn't put star anise.- OK.
0:04:41 > 0:04:45- Georgie, thank you.- Thank you.
0:04:51 > 0:04:54I think she was very nervous and once she calmed down,
0:04:54 > 0:04:58by the time she got to the duck dumpling, she got it straight off.
0:04:58 > 0:05:02The pork, the spring onions - touches that could have been missed.
0:05:02 > 0:05:05- She got them. - All in all, I'm happy.
0:05:07 > 0:05:09It was really nerve-racking.
0:05:09 > 0:05:13When I first bit into them, it was, "I've no idea what's in these!"
0:05:18 > 0:05:21Tom takes the classics and gives them a twist.
0:05:21 > 0:05:24His own personality goes on to the plate.
0:05:24 > 0:05:28Egg, asparagus and tarragon butter. You can't go wrong.
0:05:28 > 0:05:31Well, you could have, but Tom got it bang on!
0:05:31 > 0:05:34I always wanted to be a chef, but since Junior MasterChef,
0:05:34 > 0:05:37I have to be a chef, I have to.
0:05:39 > 0:05:43- Good day, Tom. Nice to see you again.- Yeah.- Off you go!
0:05:48 > 0:05:51I hope my senses are up to scratch,
0:05:51 > 0:05:53because they have to be up to scratch, really.
0:05:57 > 0:06:00Have a look at it, as well.
0:06:20 > 0:06:22- Anything else?- Mm?
0:06:22 > 0:06:25- No, I think that's it.- OK, Tom.
0:06:25 > 0:06:28Do you have idea where this sort of food might be coming from?
0:06:28 > 0:06:31Sort of Asia, around Asia,
0:06:31 > 0:06:34- probably Indian, or Chinese maybe.- Good!
0:06:34 > 0:06:37Can you please read out what you've written?
0:06:37 > 0:06:42I've put sausage meat, so pork, spring onion.
0:06:42 > 0:06:45Prawn, chilli, soy sauce.
0:06:45 > 0:06:48I've got carrot, duck and it's quite a hot sauce.
0:06:48 > 0:06:54Good. So now I've got some of the ingredients inside all of these.
0:06:54 > 0:07:00And I'm going to ask you to try and identify as many as you can.
0:07:00 > 0:07:02That's star anise.
0:07:02 > 0:07:05- This one?- Ginger.- OK.
0:07:06 > 0:07:09Smell that.
0:07:14 > 0:07:18Very salty. It smells a bit like cat food.
0:07:19 > 0:07:23- Tom, thank you. You just made me smile.- Thank you.- Off you go.
0:07:28 > 0:07:30I think Tom did really well.
0:07:30 > 0:07:36He got the duck absolutely right by taste and sight inside the dumpling.
0:07:36 > 0:07:39Chicken, pork and prawns.
0:07:39 > 0:07:42I loved his comment about cat food and the fish sauce.
0:07:42 > 0:07:47Because, to smell, it is a really kind of pungent flavour.
0:07:47 > 0:07:50It was a bit hard but I'm pretty confident.
0:07:50 > 0:07:53I've just got to prove how good I am in my two-course menu.
0:07:57 > 0:08:00TJ came in here,
0:08:00 > 0:08:04showed us his confidence and proved he can cook delicious food.
0:08:04 > 0:08:07He went for bold flavours and he really delivered.
0:08:07 > 0:08:09The man sets your palate on fire.
0:08:09 > 0:08:13Since I entered the competition, I've been cooking non-stop.
0:08:13 > 0:08:16Usually on Fridays, we get Chinese or something.
0:08:16 > 0:08:21But instead of getting Chinese or pizza, I'd have to cook it myself.
0:08:21 > 0:08:23Come and join us, TJ.
0:08:25 > 0:08:29There's a knife and fork there. All yours.
0:08:39 > 0:08:42I think my senses are good.
0:08:43 > 0:08:46Yeah, I think I might do well.
0:08:55 > 0:08:57- Done?- Yep.- OK.
0:08:57 > 0:09:02Erm, I think that there's flour, spring onion,
0:09:02 > 0:09:07sausage, coriander, prawns, chilli, chicken, mince meat, duck and carrot.
0:09:08 > 0:09:11- Nice!- TJ, pretty good.
0:09:14 > 0:09:19- Is it stars...? Chinese...? - Star anise.- Star anise.
0:09:19 > 0:09:23- You can't give him the answer! - What? He was there!
0:09:23 > 0:09:26"Chinese stars." "Oh, star anise!"
0:09:26 > 0:09:30Coriander, spring onions, ginger.
0:09:30 > 0:09:34- Where do you think the dish is from? - I think it's from China.
0:09:34 > 0:09:38- Thank you very much, TJ. You did really well.- Thank you very much.
0:09:38 > 0:09:40Thank you.
0:09:42 > 0:09:46- He was good.- TJ picked up most of those ingredients pretty quickly.
0:09:46 > 0:09:50He seems to have a pretty good palate.
0:09:50 > 0:09:53I like how he wrote down "sausage". He couldn't identify pork.
0:09:53 > 0:09:58But taste of it, he knew it was going to be something like sausage.
0:09:59 > 0:10:01I found the taste test pretty fun.
0:10:01 > 0:10:06The tastiest thing I tasted there was the prawn thing.
0:10:12 > 0:10:15Eloise was a dynamo in the kitchen!
0:10:15 > 0:10:17I was worried when I saw those beautiful visuals that
0:10:17 > 0:10:21maybe the flavours weren't there but she delivered really delicious food.
0:10:21 > 0:10:27My mum and dad, they're most proud of me being in the quarter-final.
0:10:27 > 0:10:32I call my dad. "Who is that? Eloise, I can't believe it!"
0:10:35 > 0:10:38You look like you mean business, Eloise.
0:10:38 > 0:10:40Very good!
0:10:40 > 0:10:44This is the taste test. Off you go!
0:10:50 > 0:10:54I'm feeling a bit nervous, but a bit confident as well,
0:10:54 > 0:10:58because I'm confident that I can do my best.
0:11:15 > 0:11:17- I think I'm done.- OK.
0:11:17 > 0:11:23- In there it smells of somewhere. Where does it smell of?- Wagamama's.
0:11:27 > 0:11:30- Eloise, can you tell us what's on your list?- Pork, green onion,
0:11:30 > 0:11:36- chilli, prawn, soya sauce, duck, carrot, sugar and spice.- OK.
0:11:39 > 0:11:40My word!
0:11:42 > 0:11:44Ginger.
0:11:44 > 0:11:48Star anise, I think. Sesame seed oil.
0:11:48 > 0:11:51- Eloise, really well done.- Thank you.
0:11:54 > 0:11:57She did really well there.
0:11:57 > 0:11:59And it was interesting to see the way she approached it.
0:11:59 > 0:12:03She took her time. She was busy smelling it before she tasted it!
0:12:03 > 0:12:06And she was writing things down.
0:12:06 > 0:12:10What I'm pleased about, Eloise got sesame oil. She's got the knowledge.
0:12:10 > 0:12:14It went better than I thought it would and the food was really nice.
0:12:19 > 0:12:22Well, we know that you can use your palates.
0:12:22 > 0:12:27Now, it's crunch time. We only have two places in the semi-finals.
0:12:28 > 0:12:31Your best two-course menu.
0:12:31 > 0:12:35One hour. Wash your hands. Let's cook!
0:12:39 > 0:12:43Remember, all the cooks in our MasterChef kitchen today
0:12:43 > 0:12:45have us on hand if they need help.
0:12:45 > 0:12:48If they were doing this at home,
0:12:48 > 0:12:51they really would need to ask a responsible adult.
0:13:00 > 0:13:03Eloise, what magical mystery tour are we going on today?
0:13:03 > 0:13:07I'm taking you to Belgium, cos I'm making some chocolate mille-feuille.
0:13:07 > 0:13:10Also to Australia with...
0:13:11 > 0:13:15..roast lamb with a couscous, date and pistachio filling.
0:13:15 > 0:13:19- With Mediterranean vegetables. - Where did the inspiration come from?
0:13:19 > 0:13:21They're family favourites, really.
0:13:21 > 0:13:23My sisters really like chocolate mille-feuille.
0:13:23 > 0:13:27- But my mum and dad really like the lamb.- Are you feeling any nerves?
0:13:27 > 0:13:32Yes, I am, but I just need to work on what I'm doing today.
0:13:36 > 0:13:40Eloise has promised us beautiful lamb with couscous.
0:13:40 > 0:13:45I'm hoping she delivers a lovely gravy or jus in there.
0:13:45 > 0:13:48And for dessert, a chocolate mille-feuille.
0:13:48 > 0:13:53Slabs of chocolate, dark and milk, raspberries and cream inbetween.
0:13:53 > 0:13:57It is going to be an elegant, precise, little bundle of fun.
0:14:12 > 0:14:15TJ, what are you cooking today?
0:14:15 > 0:14:18A killer jerk chicken and a macaroni and cheese bake.
0:14:18 > 0:14:23- What's the dessert, TJ?- They did this at William and Kate's wedding.
0:14:23 > 0:14:27It's like this sort of cream and after you get berries as well.
0:14:27 > 0:14:30It also has like a man shortbread.
0:14:30 > 0:14:34I'm just going to put the shortbread men beside it,
0:14:34 > 0:14:37just sort of hanging around and all that!
0:14:37 > 0:14:39- Just chilling out on the side of the plate.- Yeah!
0:14:42 > 0:14:46Jerk chicken, a highly spiced chicken from Jamaica.
0:14:46 > 0:14:49- Will he get it done in time? - That's going to be hot!
0:14:52 > 0:14:55We're halfway through the cooking time, guys!
0:14:55 > 0:14:58Remember, you're cooking for a place in that semi-final.
0:15:08 > 0:15:13- Tom, what deliciousness are you making?- A fancy steak and chips.
0:15:13 > 0:15:16And then chocolate fondant.
0:15:16 > 0:15:21- Pardon?- Chocolate fondant. - Why such a risk, Tom?
0:15:21 > 0:15:25Once I cooked one, I knew I wanted to do it for MasterChef.
0:15:25 > 0:15:28The more I push myself and the better it is,
0:15:28 > 0:15:32- then the more chance I've got of going through.- Brilliant!- Thank you.
0:15:36 > 0:15:41Today, he's put his stamp firmly on the classics.
0:15:41 > 0:15:45My fingers are crossed for Tom that chocolate comes out, it bursts open,
0:15:45 > 0:15:48it runs with beautiful chocolate.
0:15:59 > 0:16:02Georgie, what are you going to cook for us?
0:16:02 > 0:16:05For my starter, I'm doing smoked salmon parcels with crab and shallot.
0:16:05 > 0:16:08For my main, I'm doing roasted lamb
0:16:08 > 0:16:11on a bed of crushed Nicoise potatoes with roasted vegetables.
0:16:11 > 0:16:15- How are you cooking the lamb?- Pink in the middle, but brown outside.
0:16:15 > 0:16:19- That's the way I like my lamb. - Semi-final place up for grabs.
0:16:19 > 0:16:22I've got this far. I just want to carry on till the end.
0:16:27 > 0:16:32It smells good! But you've got ten minutes to deliver!
0:16:39 > 0:16:44You've got five minutes left! Five minutes to finish off your dishes!
0:16:59 > 0:17:03Guys, your time is now up. Please, step away from your plates.
0:17:03 > 0:17:06Well done.
0:17:08 > 0:17:13Eloise has made a main course of roast lamb stuffed with couscous,
0:17:13 > 0:17:18dates and pistachios, served with Mediterranean vegetables.
0:17:28 > 0:17:31The lamb is well cooked, so you should be happy with that.
0:17:31 > 0:17:34Really nice sweetness from those roast veggies.
0:17:34 > 0:17:37The one thing that's missing is a nice bit of gravy.
0:17:37 > 0:17:40- I tried making a jus, but it didn't work out.- A jus, sorry!
0:17:40 > 0:17:43That's me and my Irish ways, saying gravy!
0:17:43 > 0:17:48"Jus" is much more elegant and it would have benefited from it.
0:17:49 > 0:17:54The richness and sweetness of your peppers, courgettes and red onion
0:17:54 > 0:17:58underneath the lamb brings it together into a lovely marriage.
0:17:58 > 0:18:01- I can see you're missing the sauce on your lamb.- Yeah.
0:18:01 > 0:18:04- Don't put yourself under so much pressure, OK?- Yeah.
0:18:04 > 0:18:06- Enjoy yourself as well.- Yeah.
0:18:07 > 0:18:10Her dessert is chocolate mille-feuille -
0:18:10 > 0:18:15layers of chocolate with cream and raspberries and a raspberry coulis.
0:18:25 > 0:18:30Eloise, I was impressed watching you make the chocolate layers
0:18:30 > 0:18:33and you were doing a bit of the feathering. Really interesting.
0:18:33 > 0:18:37Very creative as well. As a dish, the ingredients work well together.
0:18:37 > 0:18:39Thank you.
0:18:39 > 0:18:43The raspberry around the outside is becoming more like sherbet.
0:18:43 > 0:18:46It's fizzy and that is bringing everything together
0:18:46 > 0:18:49and heightening every single aspect of your dish.
0:18:49 > 0:18:52It looks great. It tastes great. Well done.
0:18:52 > 0:18:54Really happy.
0:18:54 > 0:18:58The judges really liked it. I hope I've done enough to get through.
0:19:00 > 0:19:03TJ has made a main course of killer jerk chicken
0:19:03 > 0:19:06with macaroni cheese bake and plantain -
0:19:06 > 0:19:09a Caribbean savoury banana.
0:19:10 > 0:19:14The fragrance coming off your chicken is filling my nostrils
0:19:14 > 0:19:16- and making me salivate.- Thank you.
0:19:25 > 0:19:31TJ, you promised us "killer" jerk chicken and you've delivered!
0:19:31 > 0:19:36It is SO spicy and paired up with macaroni cheese, it's really nice.
0:19:36 > 0:19:40You've stamped your personality all over this dish. Well done.
0:19:40 > 0:19:42Thank you.
0:19:42 > 0:19:44Your chicken rocks!
0:19:44 > 0:19:49That thick caramel crust of spice on the outside...
0:19:49 > 0:19:52It's just great! It makes my lips tingle, brings my palate alive.
0:19:52 > 0:19:57Nutty and sweet plantain. I have no faults to find.
0:19:59 > 0:20:03TJ's dessert is shortbread men with orange-flavoured cream,
0:20:03 > 0:20:06fresh berries and a berry compote.
0:20:06 > 0:20:10- What happened with our shortbread? - I should have given them time to cool
0:20:10 > 0:20:13and then lifted them up.
0:20:16 > 0:20:20TJ, they're really good shortbreads. It's nice and buttery.
0:20:20 > 0:20:24There's that wonderful tartness of the berries there, but also sweet.
0:20:24 > 0:20:27And against that cream, it's absolutely fantastic!
0:20:27 > 0:20:33Cream, shortbread, berries. It's great! It's really, really good.
0:20:34 > 0:20:40Those comments made me feel like I could go through to the semi-finals!
0:20:43 > 0:20:47Georgie has made a starter of smoked salmon, crab and avocado parcel,
0:20:47 > 0:20:50with a caper and shallot dressing.
0:21:00 > 0:21:02Georgie, that smoked salmon is fantastic!
0:21:02 > 0:21:06It's really deep and smoky and flavourful.
0:21:06 > 0:21:10- As a plate, it's wonderfully fresh. - Thank you.
0:21:11 > 0:21:14I've got sweet saltiness coming from the salmon.
0:21:14 > 0:21:17I've got sea saltiness from the crab.
0:21:17 > 0:21:21Then I've got this wonderful sharp sweetness from capers and avocado.
0:21:21 > 0:21:24It's refreshing. It's cooling. It's light.
0:21:24 > 0:21:27It's really elegant!
0:21:28 > 0:21:31Georgie's main is roast rack of lamb,
0:21:31 > 0:21:33crushed potatoes with olives and capers,
0:21:33 > 0:21:37chargrilled peppers, tomatoes, courgettes and green beans.
0:21:41 > 0:21:43Woah-ho! Look at that!
0:21:51 > 0:21:55That lamb is smoky and sweet and rich.
0:21:55 > 0:22:00The potatoes, woody with the olives, and sharp saltiness of the capers.
0:22:00 > 0:22:04- It's just great.- Thank you.
0:22:04 > 0:22:07With the lamb, you've got it beautifully cooked.
0:22:07 > 0:22:11- You've really got a hold of all those flavours.- Thank you.
0:22:11 > 0:22:14I'm probably most happy with the colour of the lamb inside.
0:22:14 > 0:22:17Because I found the perfect time and it worked.
0:22:20 > 0:22:23Tom has served his fillet steak on chips,
0:22:23 > 0:22:27with carrot puree, broccoli and home-made horseradish cream.
0:22:29 > 0:22:32This beef dish looks brilliant.
0:22:37 > 0:22:39Woah!
0:22:48 > 0:22:51I don't think steak and chips, as a name, does THIS justice,
0:22:51 > 0:22:57because it is so much more! I'm loving that pureed carrot.
0:22:57 > 0:23:01The horseradish - very nice against that rich meatiness of the steak.
0:23:01 > 0:23:05- You have beautifully cooked chips. Very, very nice.- Thank you.
0:23:06 > 0:23:09It's a really sophisticated main course.
0:23:09 > 0:23:12It dances around your mouth and it's like magic.
0:23:14 > 0:23:19His dessert is chocolate fondant with creme fraiche and raspberries.
0:23:31 > 0:23:34Tom, incredible flavours. That wonderful, rich darkness.
0:23:34 > 0:23:37That lovely, molten interior. This is good chocolate fondant.
0:23:37 > 0:23:41- And I really like it.- Yeah.
0:23:41 > 0:23:45The texture is silky. It's like I'm eating hot chocolate ice cream.
0:23:45 > 0:23:50It's refreshing and cleansing at the same time as being rich and dark.
0:23:50 > 0:23:52- Good on yer, Tom!- Well done.
0:23:54 > 0:23:58You think, "I've cooked this for you. I just hope you like it."
0:23:58 > 0:24:01And when they do like it, it's just really amazing.
0:24:14 > 0:24:16Four great cooks, two semi-final places.
0:24:16 > 0:24:19This is going to be an incredibly tough decision.
0:24:19 > 0:24:21Shall we start with TJ?
0:24:21 > 0:24:25Those wonderful killer jerk chicken drumsticks.
0:24:25 > 0:24:27Really tasty and really full of flavour.
0:24:27 > 0:24:31With that mac and cheese, a really interesting touch.
0:24:31 > 0:24:35Dessert - that crumbly shortbread. Sour, sweet berries and rich cream.
0:24:35 > 0:24:40I've got to say, I can't find much fault with TJ's food today.
0:24:40 > 0:24:44I think we've made the decision for the judges really difficult.
0:24:44 > 0:24:46Because we've all done really, really well.
0:24:48 > 0:24:50Georgie's vibrant parcel of salmon.
0:24:50 > 0:24:53Really fantastic, fresh flavours from her starter.
0:24:53 > 0:24:56And then that rack of lamb, sitting on top of those potatoes,
0:24:56 > 0:25:00with the capers through it, roast veggies - it tasted great!
0:25:00 > 0:25:05I'm feeling happy, nervous, confident, excited.
0:25:05 > 0:25:08I just can't tell who's going to get through.
0:25:08 > 0:25:11I admired Tom's bravery today.
0:25:11 > 0:25:15He made sure he showed us every single skill and talent he had.
0:25:15 > 0:25:19Steak, chips, sweet carrot puree, spiciness from horseradish.
0:25:19 > 0:25:22Everything cooked really, really well. It was great!
0:25:22 > 0:25:25And that fondant tasted fantastic!
0:25:25 > 0:25:29If I got through to the semi-finals, it would just feel amazing.
0:25:29 > 0:25:32It would just be the best thing ever.
0:25:32 > 0:25:36The dishes today were what I expected from Eloise.
0:25:36 > 0:25:38The lamb was beautifully cooked.
0:25:38 > 0:25:43I just wish she had a sauce around it. It just missed that.
0:25:43 > 0:25:47Then we hit the dessert. Little bits of chocolate and tiny bits of cream,
0:25:47 > 0:25:50piles of raspberries, a little sherbety raspberry coulis.
0:25:50 > 0:25:52It was bing-bang-bosh!
0:25:52 > 0:25:56It was proper, good dessert, they way I like it.
0:25:57 > 0:26:00I really want to stay in the competition,
0:26:00 > 0:26:02because it's just such a great experience.
0:26:02 > 0:26:06Whoever goes through becomes a semi-finalist.
0:26:06 > 0:26:09You become a semi-finalist, you've got a chance to win the competition.
0:26:09 > 0:26:14This is so tough. I really like all the different dishes we tried today.
0:26:16 > 0:26:20Two places - who's it going to be?
0:26:29 > 0:26:33Wow! What an incredible day.
0:26:33 > 0:26:36Really, really well done.
0:26:36 > 0:26:39Two of you are going to be going through
0:26:39 > 0:26:42and two of you are going to go home.
0:26:42 > 0:26:45Our two semi-finalists...
0:26:50 > 0:26:51TJ...
0:26:51 > 0:26:52and Tom.
0:26:57 > 0:26:59Well done, guys. Really good.
0:27:06 > 0:27:10I'm a bit sad to be going, but I have to think of the positives.
0:27:10 > 0:27:13Of how far I got and how well I did.
0:27:15 > 0:27:18I've had loads of fun being here.
0:27:18 > 0:27:22I've enjoyed showing the judges my own two-course menus
0:27:22 > 0:27:24and how I like to cook.
0:27:27 > 0:27:30I was so happy when I got to the quarter-finals.
0:27:30 > 0:27:34And now it's just... It's unreal! It's amazing.
0:27:35 > 0:27:39I'm feeling really happy. I'm feeling really pleased with myself.
0:27:39 > 0:27:43I'm excited about the semi-finals, but it's going to be tough.
0:27:43 > 0:27:47Tom and TJ will be back for the semi-finals.
0:27:59 > 0:28:02Subtitles by Red Bee Media Ltd