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 > 0:00:22..and 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.
0:00:38 > 0:00:43Junior MasterChef, four cooks all passionate about cooking.
0:00:43 > 0:00:47Today, we only have one quarter-final place to give.
0:00:47 > 0:00:51- It's going to be incredibly tough. - First up, masterclass from me.
0:00:51 > 0:00:54Today, it's all the way to south-east Asia
0:00:54 > 0:00:56for a classic Pad Thai.
0:00:58 > 0:01:01Then they'll be cooking two of their most delicious dishes
0:01:01 > 0:01:04for us to taste.
0:01:04 > 0:01:06Wow!
0:01:07 > 0:01:12Competing today are Catherine, Benedict, Iman and Josie.
0:01:12 > 0:01:16I am actually quite competitive because I like to win.
0:01:16 > 0:01:20I'll try my hardest to become the Junior MasterChef champion.
0:01:20 > 0:01:22I'm going to try really hard.
0:01:22 > 0:01:25I think I have the potential to win.
0:01:25 > 0:01:28I'm going to try and give it everything.
0:01:28 > 0:01:33It'd be just amazing if you can show everyone how you're meant to cook.
0:01:33 > 0:01:37Today, I think I'm going to try more
0:01:37 > 0:01:40than I've ever tried ever, in anything.
0:01:40 > 0:01:44Who is going to come in here today and really shine?
0:01:52 > 0:01:54Good day and welcome to Junior MasterChef.
0:01:54 > 0:01:57Today, we're going to go to the Orient
0:01:57 > 0:02:00and make a classic Thai dish called Pad Thai.
0:02:00 > 0:02:04The first job is to take the heads off all the prawns.
0:02:04 > 0:02:09So this isn't the time to get squeamish about your food.
0:02:09 > 0:02:13To peel them, you turn them upside down with their legs sticking up
0:02:13 > 0:02:16and gently pull away.
0:02:16 > 0:02:19The prawns have a little tract through the back of them.
0:02:19 > 0:02:23Take a skewer or a pin and on the back, stick it in,
0:02:23 > 0:02:27and then very, very gently just pull.
0:02:27 > 0:02:29And there it is, up it comes.
0:02:30 > 0:02:33Spring onions have two parts to them.
0:02:33 > 0:02:37The white part needs to be cooked and the green part we'll eat raw.
0:02:37 > 0:02:41Remember, when you're using a knife, be extremely careful.
0:02:41 > 0:02:44We're here in the MasterChef kitchen,
0:02:44 > 0:02:48but if you're at home, you need the help of a responsible adult.
0:02:48 > 0:02:51Next John prepares a classic Thai paste of coriander root,
0:02:51 > 0:02:53garlic and ginger.
0:02:53 > 0:02:58All of that into the mortar and pestle, then grind it down.
0:02:58 > 0:03:01Keep on pounding.
0:03:01 > 0:03:04Has anyone ever used a pestle and mortar before?
0:03:04 > 0:03:07- I've used one. - What did you use it for?
0:03:07 > 0:03:09To crush our ginger and garlic.
0:03:09 > 0:03:11Stick your nose in that.
0:03:11 > 0:03:14Oh, that is incredible!
0:03:14 > 0:03:16Have a smell of that, everyone.
0:03:16 > 0:03:21It's sort of like a floral perfume. You like that one, don't you...?
0:03:21 > 0:03:25To prepare the final ingredients, John fine-chops some red chilli
0:03:25 > 0:03:27and roasts some peanuts.
0:03:27 > 0:03:32We've now got all our prep ready and we're now ready to start cooking.
0:03:32 > 0:03:36A little bit of oil in there, then our paste gets spooned in.
0:03:38 > 0:03:40Then our prawns.
0:03:40 > 0:03:44The prawns will quickly turn to a pink colour.
0:03:44 > 0:03:48We've got the whites of the spring onions, and then add our noodles.
0:03:48 > 0:03:52And now some seasoning.
0:03:52 > 0:03:55Three teaspoons of oyster sauce
0:03:55 > 0:03:57and a little, tiny shake of fish sauce.
0:03:57 > 0:04:00And stir it all together.
0:04:00 > 0:04:05Add our bean shoots, a little bit of our chilli and an egg.
0:04:05 > 0:04:08Then stir it around really quickly.
0:04:08 > 0:04:13And right at the last minute, a squeeze of lime.
0:04:13 > 0:04:15So there's our noodles done.
0:04:15 > 0:04:19So take your spring onions, coriander,
0:04:19 > 0:04:22our chilli,
0:04:22 > 0:04:24some peanuts
0:04:24 > 0:04:27and there you are - Pad Thai.
0:04:27 > 0:04:30Wow, that looks absolutely incredible!
0:04:30 > 0:04:33- The smells are wonderful too. - Feeling happy, confident?
0:04:33 > 0:04:38- Yeah.- Over to your benches, wash your hands and let's cook.
0:04:53 > 0:04:5712-year-old Catherine from Yorkshire cooks three-course meals
0:04:57 > 0:04:59for the family every month.
0:04:59 > 0:05:02Her last one was melon starter, roast chicken
0:05:02 > 0:05:04and sticky toffee pudding.
0:05:04 > 0:05:09Cooking makes me really happy because I learn something new every time.
0:05:09 > 0:05:11Everyone else enjoys it as well.
0:05:13 > 0:05:16Pad Thai, a savoury dish, lots of spices.
0:05:16 > 0:05:21- Yeah.- The food you like or you prefer sweet things?- Probably sweet things.
0:05:21 > 0:05:23I've got my own cake business
0:05:23 > 0:05:27which I do for people in the village and my school every Friday.
0:05:27 > 0:05:31- How old are you?- 12.- You're 12 and you're selling cakes already?
0:05:31 > 0:05:35- Yeah.- Are you going to be a cake millionaire?- I don't know.
0:05:35 > 0:05:37You're going to make lots of dough(!)
0:05:44 > 0:05:47Ten-year-old Iman from the West Midlands
0:05:47 > 0:05:51has helped cook for birthday parties and celebrations
0:05:51 > 0:05:53for up to 20 people.
0:05:55 > 0:05:58My main inspiration is probably my mum
0:05:58 > 0:06:00because my nan has taught her.
0:06:00 > 0:06:05It's kind of something that goes down the family for her to teach me.
0:06:07 > 0:06:11Obviously, it's incredibly exciting to be here on Junior MasterChef,
0:06:11 > 0:06:14but what is your big dream?
0:06:14 > 0:06:16I'd like to be a vet when I'm older.
0:06:16 > 0:06:18Cooking is more of a hobby to me
0:06:18 > 0:06:22because I think if you do it as your full-time job,
0:06:22 > 0:06:25it drags some of the fun out of it.
0:06:25 > 0:06:29- How do you feel about this dish? - Preparing the prawns slowed me down.
0:06:29 > 0:06:33But I think I might be able to catch up.
0:06:41 > 0:06:4412-year-old Benedict is from Gloucestershire.
0:06:44 > 0:06:47He loves to experiment with recipes from around the world,
0:06:47 > 0:06:52including Italian, Mexican, Middle Eastern and Thai.
0:06:54 > 0:06:58Recently, I cooked Beef Wellington for eight people.
0:06:58 > 0:07:02To get the pastry right is difficult and I nailed that when I last did it.
0:07:03 > 0:07:07Where do you find your inspiration for dishes and cooking?
0:07:07 > 0:07:12- I have a lot of recipe books at home. - Who do you cook with?- My dad.
0:07:12 > 0:07:14He always teaches me new skills.
0:07:14 > 0:07:18A lot of ingredients in the Pad Thai. Is it going well so far?
0:07:18 > 0:07:21Yeah, it's going well,
0:07:21 > 0:07:25but I had some trouble getting the intestinal tract out of the prawns.
0:07:25 > 0:07:30- But I managed it.- A bit of a gooey job, but someone has to do it.- Yeah.
0:07:35 > 0:07:39We have ten minutes left. You should be done with your preparation
0:07:39 > 0:07:42and you should start stir-frying now.
0:07:48 > 0:07:5312-year-old Josie from Durham enjoys cooking with beef, pork
0:07:53 > 0:07:55and chicken from her family's farm
0:07:55 > 0:07:58and vegetables from the garden.
0:07:58 > 0:08:00When I was much younger,
0:08:00 > 0:08:05my grandad bought me this little book with all these different recipes in.
0:08:05 > 0:08:10My grandad has always been willing to try all of my food.
0:08:10 > 0:08:14- Why do you love cooking? - I like eating.
0:08:14 > 0:08:17It also kind of like chills me out if I'm in a bad mood,
0:08:17 > 0:08:20so it just like relaxes me.
0:08:20 > 0:08:23- How do you feel about this? - I wouldn't say I was confident,
0:08:23 > 0:08:26but I think I will be able to do it within the time
0:08:26 > 0:08:31and hopefully I'll be able to do it as nice as you did.
0:08:41 > 0:08:43You've only got a few minutes left.
0:08:43 > 0:08:48Start thinking about getting your food on the plate and garnished.
0:08:51 > 0:08:54Ten seconds, guys. Make it beautiful.
0:08:57 > 0:09:01Your time is up. Please step away from your benches.
0:09:08 > 0:09:11It's now judgment time.
0:09:12 > 0:09:16Are the prawns perfectly peeled and cooked?
0:09:16 > 0:09:18Are the noodles soft?
0:09:18 > 0:09:22And is the balance of chilli, ginger and coriander right?
0:09:25 > 0:09:27Benedict, let's start with you.
0:09:29 > 0:09:33This looks like a bloke's dish. I like the look of it a lot.
0:09:42 > 0:09:46Everything is cooked very well. Your prawns are wonderfully crunchy.
0:09:46 > 0:09:50Your noodles have a bit of bite to them. You need a lot more paste.
0:09:50 > 0:09:54The background is there, but it needs to come up one more level.
0:09:54 > 0:09:58Really fantastically cooked. Your noodles are nice and moist.
0:09:58 > 0:10:01Your prawns are cooked all the way through.
0:10:01 > 0:10:04Just work on that flavour balance in there.
0:10:04 > 0:10:06I cooked a Thai green curry before
0:10:06 > 0:10:09and I think it really helped me in that challenge
0:10:09 > 0:10:12because they're similar dishes.
0:10:12 > 0:10:14Josie, you're up next.
0:10:15 > 0:10:20Really great-looking presentation. Let's see if it tastes as good.
0:10:26 > 0:10:31Wonderful flavours. You've got the salty and sweetness from the prawns.
0:10:31 > 0:10:35And I'm loving the heat in the back of my throat. You've got it spot-on.
0:10:35 > 0:10:40What I do like about your dish is the tingle of that chilli
0:10:40 > 0:10:44on the end of my tongue, the sweetness surrounding my mouth
0:10:44 > 0:10:48and the saltiness at the back. A really good dish. It really works.
0:10:48 > 0:10:53I'm just so pleased because I've never made the dish before,
0:10:53 > 0:10:56so I'm just really happy, I'm really chuffed.
0:10:56 > 0:10:59Iman, let's try yours.
0:11:01 > 0:11:05I like the sort of scattered approach, minimalist.
0:11:09 > 0:11:12The true beauty is in your paste.
0:11:12 > 0:11:16That wonderful fragrance from the coriander root, ginger and garlic.
0:11:16 > 0:11:20I would love to see more of the peanuts and the coriander,
0:11:20 > 0:11:23just a bit more texture in there.
0:11:23 > 0:11:26I like the way you've fried that wonderful paste really well,
0:11:26 > 0:11:28so it's got a depth of flavour.
0:11:28 > 0:11:31And your prawns are cooked beautifully.
0:11:31 > 0:11:34It might not have been the perfect one,
0:11:34 > 0:11:38but at least I managed to get it done.
0:11:38 > 0:11:41Catherine, you're up next.
0:11:48 > 0:11:50The dish is really well seasoned.
0:11:50 > 0:11:56I like the softness of the noodles. Your prawns are cooked very well.
0:11:56 > 0:11:58I would like more vibrancy on top.
0:11:58 > 0:12:02It's only inside that you realise all those jewels are stuck in there.
0:12:02 > 0:12:05The balance of flavours are perfect.
0:12:05 > 0:12:07You've got the sweetness, the saltiness
0:12:07 > 0:12:10and that lovely heat that comes after a few bites.
0:12:10 > 0:12:13- Well done, Catherine.- Thank you.
0:12:13 > 0:12:15I think I did quite well
0:12:15 > 0:12:18because the judges did enjoy my food. I feel quite proud.
0:12:18 > 0:12:22I'm really impressed with what you've done. Thanks. Off you go.
0:12:29 > 0:12:33I totally forgot to put my peanuts on the plate and they were crushed.
0:12:33 > 0:12:36I saw all yours. I thought they were really good.
0:12:36 > 0:12:38Really impressive.
0:12:38 > 0:12:42You can see the style of cook just by doing this masterclass.
0:12:42 > 0:12:46It will come down to the next stage where they cook their own food.
0:12:46 > 0:12:49I'm excited to see what they have up their sleeve.
0:12:51 > 0:12:56Great first round, but now it all comes down to your two dishes.
0:12:56 > 0:13:01Remember, there's only one place in that quarter-final,
0:13:01 > 0:13:05so stay focused and produce delicious and beautiful food.
0:13:05 > 0:13:08You know the rules. One hour. Let's cook.
0:13:15 > 0:13:19Whilst in the MasterChef kitchen, they have you and I to call upon.
0:13:19 > 0:13:23To do this at home, they'll need a responsible adult with them.
0:13:25 > 0:13:29Iman, what are the two dishes you're cooking for us?
0:13:29 > 0:13:34I'm making pakoras with a mint and coriander and yogurt dip
0:13:34 > 0:13:36and I'm making a chicken balti.
0:13:36 > 0:13:40Where did the inspiration for these dishes come from?
0:13:40 > 0:13:44They came from my mum because I've been cooking Indian food
0:13:44 > 0:13:47for quite a long time and she's taught me.
0:13:47 > 0:13:50Are you excited about cooking these dishes?
0:13:50 > 0:13:52My only problem is my onions.
0:13:52 > 0:13:55My eyes go runny with onions.
0:13:59 > 0:14:03Iman is promising us these wonderful, light pakoras.
0:14:03 > 0:14:08They're puffed-up fritters with vegetables and a mint dressing.
0:14:08 > 0:14:14Then a really kicking balti. We'll get a fantastic taste of India.
0:14:19 > 0:14:23Catherine, lots of bright colours. What are we going to have?
0:14:23 > 0:14:28Well, I'm going to make a marinated tuna with beetroot salsa salad
0:14:28 > 0:14:33and new potatoes. And a fruity Victoria sponge for pudding.
0:14:33 > 0:14:38- I'm very pleased that we're going to get a Catherine cake.- Yeah.
0:14:38 > 0:14:43The Victoria sponge I got from a recipe, but I've added the fruit.
0:14:43 > 0:14:46Fantastic.
0:14:46 > 0:14:50Victoria sponge is a classic, so it has to be wonderfully light.
0:14:50 > 0:14:54With those fruits, she's pushing the boat out.
0:14:54 > 0:14:58She must make beautiful cakes, mustn't she?
0:15:00 > 0:15:04Halfway through your cooking time now. Think about presentation.
0:15:04 > 0:15:06Make your food taste beautiful.
0:15:10 > 0:15:13Benedict, you've got some really interesting bits and pieces.
0:15:13 > 0:15:18- Pomegranate molasses, tahini. What are you going to cook?- For starter,
0:15:18 > 0:15:22aubergines with tahini yoghurt and pomegranate molasses.
0:15:22 > 0:15:27And for the main I'm cooking tuna steaks,
0:15:27 > 0:15:31- with spring onion and parsley mash. - Quite different ingredients.
0:15:31 > 0:15:35- Have you tried the dishes before? - I love these two dishes.
0:15:35 > 0:15:39They're really nice. I got them from an Arabic cookbook.
0:15:39 > 0:15:42I get ideas from different cultures.
0:15:42 > 0:15:47I think it's the best way to explore flavours.
0:15:48 > 0:15:53Benedict's using some unusual ingredients. Tahini, sesame paste
0:15:53 > 0:15:58and pomegranate molasses - syrup from a pomegranate with sugar.
0:15:58 > 0:16:01It's just whether those flavours work together.
0:16:03 > 0:16:08As far as the eye can see, Josie, it's a forest of mess.
0:16:08 > 0:16:13Even you, you look dishevelled! What have you been up to?
0:16:13 > 0:16:19Well, my gran says that the best cooks make the most mess,
0:16:19 > 0:16:21so I've been going with that.
0:16:21 > 0:16:26- What are you going to cook for us? - Chicken in basil and Parma ham
0:16:26 > 0:16:30with crushed rosemary and garlic potatoes
0:16:30 > 0:16:33then a summer berry mint tart.
0:16:33 > 0:16:37- What would a place in the quarter-final mean?- Everything!
0:16:37 > 0:16:42It would just be so great. It would set me up for life, really.
0:16:42 > 0:16:47I'm very excited, should you be able to find a plate of food among this!
0:16:49 > 0:16:54For Josie's main course, she has the classic chicken in Parma ham.
0:16:54 > 0:16:56I'm looking forward to seeing it.
0:16:56 > 0:17:02The dessert I love the sound of. It sounds pretty and elegant.
0:17:02 > 0:17:06Do you really think with that mess she'll do a pretty, elegant dessert?
0:17:10 > 0:17:14You've just got five minutes left. Five minutes.
0:17:26 > 0:17:2910 seconds. Finishing touches.
0:17:33 > 0:17:37That's it. Your time's up. Step away from your benches, please.
0:17:45 > 0:17:48Catherine has made pan-fried ginger and coriander tuna
0:17:48 > 0:17:54with new potatoes and a beetroot, chilli and spring onion salsa.
0:17:58 > 0:18:03You've got that wonderfully cooked tuna and that interesting texture
0:18:03 > 0:18:08and spice from the beetroot salsa. Then lovely, buttery potatoes.
0:18:08 > 0:18:13- Beautiful altogether and a really well-composed dish.- It's stunning.
0:18:13 > 0:18:18I don't use that word very often, but I think the sweet beetroot
0:18:18 > 0:18:22with the wonderful spice of the chilli, the spring onions,
0:18:22 > 0:18:26is absolutely delicious. If you cook with flavours like that,
0:18:26 > 0:18:28you'll be a very good cook.
0:18:29 > 0:18:34Catherine's dessert is Victoria sponge, layered with whipped cream
0:18:34 > 0:18:39and strawberries, raspberries and blueberries.
0:18:46 > 0:18:49I like it a lot. The sweetness of the blueberries,
0:18:49 > 0:18:53sourness of the raspberries and mellow strawberries.
0:18:53 > 0:18:57You overwhipped your cream a little but, but you know that
0:18:57 > 0:19:01and it does exactly what it says on the tin - make you smile. Good food.
0:19:02 > 0:19:07I like that you put your own twist on it. The sponge is beautiful.
0:19:07 > 0:19:12It's lovely and light. This is a proper rock star of a dessert!
0:19:12 > 0:19:17'It makes me feel really happy when they say nice things about my food.'
0:19:17 > 0:19:22All I've worked on over the last couple of weeks has come together.
0:19:24 > 0:19:27Benedict has made a starter of roast aubergine slices
0:19:27 > 0:19:31topped with tahini and yoghurt paste with pomegranate
0:19:31 > 0:19:33and roasted pine nuts.
0:19:40 > 0:19:43It's very strong with that tahini and sesame paste
0:19:43 > 0:19:48and then very sharp, thick sweetness from that pomegranate molasses.
0:19:48 > 0:19:52Your aubergine is very smoky. A really interesting combination.
0:19:52 > 0:19:57- It's a very powerful dish. I like your bravery in doing it.- Thank you.
0:19:57 > 0:20:02You've got that wonderful smokiness from roasting off that aubergine.
0:20:02 > 0:20:07Just a little too much tahini paste, but inspired. Really impressed.
0:20:07 > 0:20:09Thank you.
0:20:09 > 0:20:14Benedict's main course is seared tuna with parsley and lemon dressing
0:20:14 > 0:20:18served with spring onion and parsley mashed potatoes.
0:20:25 > 0:20:29The tuna is beautifully cooked. My one thing about the potatoes is
0:20:29 > 0:20:34as an Irishman I like a good bit of butter to be lovely and creamy.
0:20:34 > 0:20:38I like the flavours here. It's quite elegant and sophisticated.
0:20:38 > 0:20:40Thank you.
0:20:40 > 0:20:45The powerfulness of that simplicity with the parsley, lemon juice,
0:20:45 > 0:20:50- potatoes, spring onion and tuna is very good indeed.- Thank you.
0:20:50 > 0:20:52'I'm very pleased'
0:20:52 > 0:20:56with how I performed. I made it to the best of my ability
0:20:56 > 0:21:00and I probably couldn't make it any better.
0:21:01 > 0:21:06Iman's made a starter of potato, onion and spinach pakoras
0:21:06 > 0:21:10with a mint and coriander yoghurt dip.
0:21:16 > 0:21:21Lots of different spices in there. A sweetness from your spinach,
0:21:21 > 0:21:24fragrance of your coriander and a little crunch.
0:21:24 > 0:21:28I really like your yoghurt and mint dip. Wonderful.
0:21:28 > 0:21:30It's a really interesting mix.
0:21:30 > 0:21:35I love the colours. Those pakoras are wonderfully spiced,
0:21:35 > 0:21:40but that heat is then balanced out with the yoghurt and mint dressing.
0:21:40 > 0:21:43Very, very nice.
0:21:43 > 0:21:47Iman's main course is chicken balti, a spicy, tomato-based curry
0:21:47 > 0:21:49served with naan bread.
0:21:56 > 0:21:59I expected your balti to be quite spicy,
0:21:59 > 0:22:03but it's not. Your lovely moist chicken is coated
0:22:03 > 0:22:07in this very, very sweet, quite sticky tomato relish.
0:22:07 > 0:22:09- I like the texture.- Thank you.
0:22:09 > 0:22:14There's a wonderful sweetness there and then a tiny build of heat.
0:22:14 > 0:22:20We expected it to be more spicy, but it's sweet. Is that what you wanted?
0:22:20 > 0:22:23I wanted it to be different from other baltis
0:22:23 > 0:22:29- because it's my different way of cooking.- Brilliant.
0:22:29 > 0:22:31It didn't go as bad as I'd expected!
0:22:31 > 0:22:36So I'm feeling better because it went quite well.
0:22:37 > 0:22:42Josie has made chicken wrapped with Parma ham and a mustard sauce,
0:22:42 > 0:22:46served with crushed garlic potatoes and courgette boats,
0:22:46 > 0:22:49- stuffed with tomato and cheese. - Wow!
0:22:49 > 0:22:54This looks great. And you've got almost as much on your jacket
0:22:54 > 0:22:57as you have on the plate!
0:23:02 > 0:23:07You have a wonderful sauce over your chicken, then that lovely Parma ham,
0:23:07 > 0:23:11so there's a salty kick. And your potatoes - wonderfully garlicky!
0:23:11 > 0:23:13A really fantastic dish.
0:23:13 > 0:23:18It's got little sweet notes and sharp notes and salty notes,
0:23:18 > 0:23:22but every bit you want more of. It's cooked well, seasoned well.
0:23:22 > 0:23:24It's a good thing.
0:23:25 > 0:23:29Josie's dessert is a summer berry and mint custard tart
0:23:29 > 0:23:33on a raspberry and elderflower coulis.
0:23:39 > 0:23:42Your pastry is short like shortbread.
0:23:42 > 0:23:44The mint custard is inspired
0:23:44 > 0:23:48Sharp raspberries and blueberries. You're a really good cook.
0:23:49 > 0:23:54Really wonderful flavours here and that mint cream is wonderful.
0:23:54 > 0:23:59A really fantastic dessert and the presentation is wonderful.
0:24:00 > 0:24:02Woo-hoo!
0:24:02 > 0:24:05They actually liked it. It's like, "Wow!"
0:24:07 > 0:24:13I made the biggest mess of the century and John was not impressed!
0:24:15 > 0:24:21What an incredible day! Four cooks who wanted to show us their skills.
0:24:22 > 0:24:24Iman's starter, those pakoras.
0:24:24 > 0:24:29A really interesting combination between that subtle spice
0:24:29 > 0:24:32and the cooling effect from that minty yoghurt.
0:24:32 > 0:24:35The chicken balti was very sweet.
0:24:35 > 0:24:40I expected some spice from it. Not a bad idea, but not what I expected.
0:24:40 > 0:24:44I'd really like to stay in the competition because
0:24:44 > 0:24:49not only do I get to cook, but I can learn more.
0:24:49 > 0:24:52I loved watching Catherine today. And what a revelation!
0:24:52 > 0:24:58- That beetroot salsa really worked. - A beautiful Victoria sponge.
0:24:58 > 0:25:02Things exploding in your mouth. It was a great thing.
0:25:02 > 0:25:05'I hope I've done enough.'
0:25:05 > 0:25:09It's probably a hard decision for the judges.
0:25:09 > 0:25:13Josie produced really delicious food today.
0:25:13 > 0:25:17She gave us crowd pleasers. Chicken wrapped in Parma ham.
0:25:17 > 0:25:20Sweet, salty, wonderfully moist. It was great.
0:25:20 > 0:25:22And then that wonderful dessert.
0:25:22 > 0:25:28The flavours and textures were wonderful. It was a perfect dessert.
0:25:28 > 0:25:32If I don't get through to the next round,
0:25:32 > 0:25:37then at least I can say I have tried my best.
0:25:38 > 0:25:44Benedict had these slippers of aubergine. It was bitter, sweet,
0:25:44 > 0:25:47sharp, nutty. Quite powerful.
0:25:47 > 0:25:51Those tuna steaks - really simple, elegant flavours.
0:25:51 > 0:25:54He had a few ingredients and they worked.
0:25:54 > 0:25:58I think I've done enough to get to the quarter-final.
0:25:58 > 0:26:01It's quite nerve-racking.
0:26:01 > 0:26:03Interesting day, really.
0:26:03 > 0:26:08For me, there's one there that really has potential.
0:26:17 > 0:26:22Incredible day today, guys. You showed personality and passion
0:26:22 > 0:26:24for what you were making.
0:26:24 > 0:26:28But as you know we've only got one quarter-final place.
0:26:28 > 0:26:30Our quarter-finalist is...
0:26:37 > 0:26:39Josie.
0:26:44 > 0:26:46Well done.
0:26:46 > 0:26:49- Well done, Josie. Really well done.- Yay!
0:26:52 > 0:26:54Oh, my gosh!
0:26:55 > 0:26:59I feel a bit disappointed, but I really enjoyed the day
0:26:59 > 0:27:03and I feel really happy for Josie that she got through.
0:27:04 > 0:27:09I'm a bit disappointed, but it's just been really fun to take part.
0:27:10 > 0:27:13I have enjoyed competing,
0:27:13 > 0:27:15but I'm glad the best person won.
0:27:15 > 0:27:19Josie could definitely get to the final and maybe even win.
0:27:21 > 0:27:22Oh, wow!
0:27:23 > 0:27:25Yay!
0:27:25 > 0:27:29My granddad is the person that started me off doing all of this.
0:27:29 > 0:27:33And...I wanted to do this mainly for him.
0:27:35 > 0:27:39I'm so happy! I feel like I'm in a dream!
0:27:39 > 0:27:43Josie will be back for the quarter-final
0:27:43 > 0:27:46to compete with three other heat winners
0:27:46 > 0:27:49for the title of Junior MasterChef.
0:27:49 > 0:27:51Woo hoo!
0:27:52 > 0:27:55If you'd like to make John's masterclass dish,
0:27:55 > 0:27:59visit CBBC's Junior MasterChef page for the recipe.
0:28:02 > 0:28:05Subtitles by Red Bee Media Ltd