0:00:02 > 0:00:06The competition to find the best young cook in the country is back.
0:00:08 > 0:00:13From over 1,000 applications, only 32 cooks have made it to the heats.
0:00:15 > 0:00:21Now, top chef John Torode and food blogger and TV cook Donal Skehan...
0:00:21 > 0:00:24have to decide which cook is good enough
0:00:24 > 0:00:30to win the title of Junior MasterChef.
0:00:39 > 0:00:42Junior MasterChef, four great cooks
0:00:42 > 0:00:44and I hear they're all passionate about cooking.
0:00:47 > 0:00:52I'm incredibly excited to see these guys cook, it's going to be amazing.
0:00:53 > 0:00:56Our four cooks are going to face two challenges today.
0:00:56 > 0:01:00First, a masterclass from me on how to make profiteroles
0:01:00 > 0:01:02and a beautiful chocolate sauce.
0:01:02 > 0:01:05Afterwards, they're going to be cooking
0:01:05 > 0:01:08two of their most favourite dishes for us to taste.
0:01:08 > 0:01:14Competing today are Jack, Karine, Sam and Tom.
0:01:15 > 0:01:20I want to be a restaurant owner and have a Michelin star, hopefully.
0:01:23 > 0:01:28The kind of cook I am is very creative, inventive and passionate.
0:01:29 > 0:01:32I think I'm dedicated to cooking.
0:01:32 > 0:01:36When I come to the kitchen, I'm really good and show who I am.
0:01:37 > 0:01:43I'm very competitive, I don't like losing, I'm honest about that.
0:01:44 > 0:01:49Today is going to be tough. We can only take one cook through
0:01:49 > 0:01:50to the quarter-final.
0:01:59 > 0:02:02Good morning, and welcome to Junior MasterChef.
0:02:02 > 0:02:06Today's masterclass - profiteroles and chocolate sauce.
0:02:06 > 0:02:07Delicious!
0:02:07 > 0:02:12Has anyone ever tried making profiteroles before?
0:02:12 > 0:02:15- I've tried it once.- How did it go for you?- I forgot a bit of the recipe
0:02:15 > 0:02:17so they went a bit wrong!
0:02:17 > 0:02:20First, we're going to make the choux pastry.
0:02:20 > 0:02:23Into a saucepan, you're going to put 150ml of water...
0:02:24 > 0:02:27..butter,
0:02:27 > 0:02:30a pinch of salt and a pinch of sugar and melt the whole lot.
0:02:30 > 0:02:33As soon as your butter has melted in the water,
0:02:33 > 0:02:36you add the flour. Be careful at this stage cos the liquid's hot.
0:02:36 > 0:02:41Beat the flour into it and it becomes completely smooth.
0:02:41 > 0:02:44That's the base of your paste.
0:02:44 > 0:02:47The egg now needs to be added to this quite slowly.
0:02:47 > 0:02:52I don't know how to explain this without saying it looks a bit snotty!
0:02:52 > 0:02:55- Are you all following so far? - ALL: Yes.
0:02:56 > 0:03:01Piping bag. You use it the same way as if you were writing with a pen.
0:03:01 > 0:03:05A little swirl and then pull it really quickly.
0:03:10 > 0:03:12About how long are they in the oven?
0:03:12 > 0:03:16- They're going to be in there for 15 minutes.- Thank you.
0:03:16 > 0:03:20We're now going to make the filling. Add your double cream, whip it...
0:03:22 > 0:03:25..then add confectioner's custard,
0:03:25 > 0:03:28or creme patissiere.
0:03:28 > 0:03:31And then put your mixture inside the piping bag.
0:03:31 > 0:03:36When the choux is nice and cool, make a tiny hole in the bottom.
0:03:36 > 0:03:40Put the two together and you've got to feel the filling going in
0:03:40 > 0:03:43with your left hand.
0:03:43 > 0:03:49Now for the chocolate sauce. So, water, sugar, cream
0:03:49 > 0:03:51and finally, the chocolate.
0:03:51 > 0:03:56Put it over a low heat. Make a little design out of them.
0:03:58 > 0:04:02And there you have it. Profiteroles and chocolate sauce.
0:04:02 > 0:04:04That really looks delicious, doesn't it?
0:04:04 > 0:04:06- Very nice, yes.- Dig in!
0:04:09 > 0:04:13- What do you think? - Best I've ever had!
0:04:13 > 0:04:16Now I've shown you what to do, I'd like you to go back to your benches,
0:04:16 > 0:04:20wash your hands, and cook.
0:04:26 > 0:04:2912-year-old Jack is from Dorset.
0:04:29 > 0:04:32He likes to cook dishes from all over the world
0:04:32 > 0:04:35and makes dinner for his family at least twice a week.
0:04:36 > 0:04:38When I cook, it's just amazing.
0:04:38 > 0:04:41It makes me calm, makes me happy.
0:04:41 > 0:04:45The smells and that just sends me off into another world.
0:04:46 > 0:04:49How old were you when you first started cooking, Jack?
0:04:49 > 0:04:54Three or four. I was with my nan and we baked crispy cakes.
0:04:54 > 0:04:56I loved it, it was a lot of fun.
0:04:56 > 0:04:59Who in your family is your big inspiration in the kitchen?
0:04:59 > 0:05:03It would be my mum and my nan but definitely my neighbour, Liz.
0:05:03 > 0:05:05She's always helped me, she does a nice roulade.
0:05:05 > 0:05:09- Jack, any ambition for when you grow up?- I'm going to travel the world
0:05:09 > 0:05:14and find hidden recipes and secrets behind all the food we eat.
0:05:14 > 0:05:16- Fantastic. Great ambition, Jack. - Thank you.
0:05:21 > 0:05:2312-year-old Karine is from Hertfordshire.
0:05:23 > 0:05:26Karine cooks three times a week for her sister
0:05:26 > 0:05:30when her mum is at work, and she loves to cook Caribbean food.
0:05:30 > 0:05:33I try to stick to my roots, where I'm from,
0:05:33 > 0:05:35cos I love cooking curried goat.
0:05:35 > 0:05:37Whenever I do it, I never go wrong.
0:05:41 > 0:05:45Karine, Junior MasterChef, you're here cooking, how does that feel?
0:05:45 > 0:05:50Amazing because I get to meet you and have a chance to win this.
0:05:50 > 0:05:52In your family, who is your biggest inspiration?
0:05:52 > 0:05:57My mum. She taught me how to cook and she grew up in Jamaica
0:05:57 > 0:06:00and she's given me this opportunity to do all of this!
0:06:00 > 0:06:06- And so's my dad, but yeah...- What do you want to be when you grow up?
0:06:06 > 0:06:10A teacher. I love cooking but I can always cook as my passion.
0:06:10 > 0:06:12- Or you could be a cookery teacher. - There you go.
0:06:12 > 0:06:15We've worked out your life plan, Karine!
0:06:18 > 0:06:22You have had 20 minutes, you are halfway there!
0:06:25 > 0:06:2711-year-old Sam is from Somerset.
0:06:27 > 0:06:31On a recent holiday to Thailand, he was invited to the chef's kitchen
0:06:31 > 0:06:34to make a spicy Thai soup.
0:06:35 > 0:06:39Cooking after school is relaxing because it gets me away
0:06:39 > 0:06:42from the stress of homework and stuff like that.
0:06:45 > 0:06:50- Sam, why do you love cooking?- I think it brings people together
0:06:50 > 0:06:52and I can show my passion in my food.
0:06:52 > 0:06:56- How old were you when you first started cooking?- About four or five.
0:06:56 > 0:07:00So we've got six years of skill under our belt.
0:07:00 > 0:07:02How many people have you cooked for at one time?
0:07:02 > 0:07:05- About 30 to 40.- 30 or 40?!
0:07:05 > 0:07:08We went to my friend's Burns' Night party
0:07:08 > 0:07:11and I made some haggis bhajis.
0:07:11 > 0:07:13You won't feel the pressure at all today,
0:07:13 > 0:07:17- you've cooked for 30 or 40 people in one go!- Yep.
0:07:17 > 0:07:20- We're expecting great things, Sam. Good luck with it.- Thank you.
0:07:26 > 0:07:2912-year-old Tom is from Nottinghamshire.
0:07:29 > 0:07:34Tom loves to play cricket and his speciality dish is fried octopus.
0:07:35 > 0:07:39I love cooking because when people try my food and they like it,
0:07:39 > 0:07:42it makes me feel really good inside. It gives me the knowledge
0:07:42 > 0:07:43that I've done well.
0:07:45 > 0:07:49- Tell me why you love to cook, Tom. - I love to cook cos I'm able
0:07:49 > 0:07:52to express my passion for what I do, and able to experiment.
0:07:52 > 0:07:55Do you have somebody you feed your experiments to?
0:07:55 > 0:07:57Mainly my dad and my brother.
0:07:57 > 0:08:00There's a bit of pressure in the kitchen today.
0:08:00 > 0:08:04- Are you feeling competitive?- Very. I don't like losing
0:08:04 > 0:08:07but for me it's an advantage so I can push myself.
0:08:07 > 0:08:08Good luck with your profiteroles.
0:08:14 > 0:08:1630 seconds to finish your plate, please.
0:08:24 > 0:08:29That's it, time is up. Please step away from your plates.
0:08:34 > 0:08:36It's now judgment time.
0:08:36 > 0:08:40Are the choux buns well-formed and golden-brown?
0:08:41 > 0:08:44Is the cream filling light and airy?
0:08:44 > 0:08:48And will the chocolate sauce be velvety and smooth?
0:08:49 > 0:08:51Jack, shall we start with yours?
0:08:51 > 0:08:55I like this pile of little, tiny profiteroles.
0:08:55 > 0:09:00It almost looks like a Christmas tree. It looks celebratory.
0:09:05 > 0:09:10Those little tiny discs of choux pastry, although they're a bit soft,
0:09:10 > 0:09:12are full of that wonderful cream.
0:09:12 > 0:09:16Chocolate sauce, I think, is a great consistency. I just want more!
0:09:16 > 0:09:20The creme patissiere is lovely, creamy.
0:09:20 > 0:09:22You've got the nice texture from the choux buns.
0:09:22 > 0:09:25They're small but definitely there. And it looks good!
0:09:25 > 0:09:28- That's the great thing here. - Thank you.
0:09:28 > 0:09:31I haven't cooked profiteroles before, it was the first time.
0:09:31 > 0:09:35It was all right but I only put a little bit of chocolate sauce on it.
0:09:35 > 0:09:38John loves his chocolate sauce so I made him a bit sad.
0:09:38 > 0:09:43Karine, these are amazing! They're the right shape, the right colour,
0:09:43 > 0:09:47- the presentation's absolutely perfect.- Thank you.
0:09:47 > 0:09:51You've got this spot-on visually so let's try them and taste them.
0:09:57 > 0:10:01Always a great sign when somebody takes a second mouthful
0:10:01 > 0:10:04and Donal's done that. And there's a reason for it.
0:10:04 > 0:10:08They're absolutely perfect. Your chocolate sauce isn't grainy
0:10:08 > 0:10:11with sugar, it's all been dissolved well.
0:10:11 > 0:10:15Your little puff buns are perfectly formed. It's great, Karine.
0:10:15 > 0:10:18- Thank you.- Really, really good.
0:10:18 > 0:10:21I'm loving the fact that the cream inside is wonderfully spongy
0:10:21 > 0:10:23and still quite light and moist.
0:10:23 > 0:10:27And then that dark chocolate sauce, beautiful on top. So delicious,
0:10:27 > 0:10:30- well done, this is spot-on, well done.- Thank you.
0:10:30 > 0:10:34John said to me that if someone takes a second bite,
0:10:34 > 0:10:38that means it's really good, and Donal had a second bite.
0:10:38 > 0:10:41Let's try yours, Sam. I like the fact you've given us a choice,
0:10:41 > 0:10:44- with the chocolate sauce on the side.- Let's go.
0:10:51 > 0:10:53There's a touch of graininess to the sauce
0:10:53 > 0:10:55but it's not the end of the world.
0:10:55 > 0:10:57Your profiteroles need to be cooked a bit more.
0:10:57 > 0:11:00They're still a bit soggy.
0:11:00 > 0:11:04But first time ever made it, you know, and following a recipe,
0:11:04 > 0:11:07really, really well done. Really well done.
0:11:07 > 0:11:10I think I did pretty good. I think there were some things
0:11:10 > 0:11:12that I needed to do a bit better on.
0:11:12 > 0:11:17I needed to bake my profiteroles for a bit longer.
0:11:17 > 0:11:23Tom. Your even colour around your little choux buns is brilliant.
0:11:23 > 0:11:25You've left them in the oven just the right amount of time.
0:11:25 > 0:11:28- Do you want to put some chocolate sauce on?- Absolutely.
0:11:28 > 0:11:32- Ah, yes!- Good sauce.- Nice.
0:11:36 > 0:11:41You have a wonderful chocolate sauce, which is really silky smooth.
0:11:41 > 0:11:44Going with those little shells of choux pastry,
0:11:44 > 0:11:46which are made perfectly, it's a great dish.
0:11:46 > 0:11:48You've got the chocolate sauce on the side
0:11:48 > 0:11:51and it gets the person who's eating it involved in the dish.
0:11:51 > 0:11:54All of a sudden, your taste buds start getting excited.
0:11:54 > 0:11:58Your cream in the middle, really nice and light and airy.
0:11:58 > 0:12:00It's a really nicely composed dish.
0:12:01 > 0:12:04Lots of pressure to do well, you're cooking for John Torode,
0:12:04 > 0:12:09he is a very good chef so he knows what he's doing.
0:12:09 > 0:12:12So to get it right in front of him is a big gamble paid off.
0:12:12 > 0:12:16To all of you, profiteroles, chocolate sauce, well done.
0:12:22 > 0:12:24Now the pressure really is on.
0:12:24 > 0:12:27You're going to be cooking two of your favourite dishes for us.
0:12:27 > 0:12:31Quarter-final place up for grabs. You've got just one hour.
0:12:31 > 0:12:34Ladies and gentlemen, let's cook.
0:12:40 > 0:12:43These cooks have us to help them in the MasterChef kitchen,
0:12:43 > 0:12:49but if they were doing it at home, they really would need a responsible adult with them.
0:12:55 > 0:12:57Jack, what are your two dishes?
0:12:57 > 0:13:00For starter, I'm doing smoked mackerel pate.
0:13:00 > 0:13:02For my main, I'm doing Moroccan-spiced rack of lamb,
0:13:02 > 0:13:04with chunky-style couscous.
0:13:04 > 0:13:07What's chunky-style couscous?
0:13:07 > 0:13:10Chunky bits of carrots, onion, mixed up with different herbs and spices.
0:13:10 > 0:13:14It sounds like you're using some interesting spices
0:13:14 > 0:13:17for your main course. Do you like those sort of strong flavours?
0:13:17 > 0:13:19Yes, I do, it packs a punch.
0:13:19 > 0:13:22- And a quarter-final place would mean what, Jack?- The world.
0:13:22 > 0:13:26Just to get further and it means I'm a better chef than, no offence...
0:13:26 > 0:13:29- than these people.- Very good, Jack. - Thank you.
0:13:31 > 0:13:34Lamb is one of my favourite meats
0:13:34 > 0:13:36but you've got to get the spicing right.
0:13:36 > 0:13:39Too much spice, you'll overpower that wonderful sweet flavour
0:13:39 > 0:13:42of the lamb and we don't want to go there!
0:13:49 > 0:13:54Karine, you have a great array of ingredients on your bench.
0:13:54 > 0:13:56I've no idea what you're going to cook, what is it?
0:13:56 > 0:14:00I'm making ackee and saltfish with festivals.
0:14:00 > 0:14:03Ackee is a fruit that usually comes in tins.
0:14:03 > 0:14:07Saltfish being salted cod. Tell me what festivals has got in it.
0:14:07 > 0:14:12- They're dumplings with a sweetened flavour.- What's your other dish?
0:14:12 > 0:14:15It's a drink, it's called Sunday Surprise.
0:14:15 > 0:14:19It's basically carrot, passion fruit, lime and a bit of sugar.
0:14:19 > 0:14:23Why is it so important to you to get through to the next round?
0:14:23 > 0:14:25So I can show that I can cook.
0:14:25 > 0:14:28- It's one of my best qualities. - Good luck with it all.
0:14:28 > 0:14:31- Enjoy it.- Good luck!
0:14:33 > 0:14:36Karine is going to give us a taste of the sunshine.
0:14:36 > 0:14:41I've never had ackee before so she's challenging my taste buds!
0:14:44 > 0:14:46You are halfway, 30 minutes left.
0:14:51 > 0:14:55Tom, what are you cooking for us today?
0:14:55 > 0:14:58I'm doing chicken goujons with Parmesan
0:14:58 > 0:15:00and mayonnaise and sweet chilli dip.
0:15:00 > 0:15:03For main, I'm doing smoked haddock and prawn fish pie
0:15:03 > 0:15:06with saffron-infused cream, and spinach.
0:15:06 > 0:15:09- What's the inspiration, Tom? - I wanted to do something original,
0:15:09 > 0:15:13- but with my own little twist.- Sounds good.- With the fish pie, I decided
0:15:13 > 0:15:15to add saffron to give it that extra kick.
0:15:15 > 0:15:19It's quite a sophisticated flavour, very strong and very rich.
0:15:19 > 0:15:21I've tasted it before, I like the flavour
0:15:21 > 0:15:25- so I thought it would be nice to do. - Good luck.
0:15:27 > 0:15:30My my, fish pie. But fish pie enriched with saffron.
0:15:30 > 0:15:34If Tom gets it right, it's the food that's addictive,
0:15:34 > 0:15:36the food you want to keep on eating.
0:15:42 > 0:15:45Sam, what are you cooking today?
0:15:45 > 0:15:47Caramelised apple, black pudding, scallop,
0:15:47 > 0:15:50with a mustard and cream sauce.
0:15:50 > 0:15:56- Wow.- My main is a beef fillet, rolled in black pepper
0:15:56 > 0:16:02and sesame seeds, celeriac and potato mash with vine tomatoes.
0:16:02 > 0:16:06What is it about these dishes that you think are going to bring you
0:16:06 > 0:16:08- through to the next round? - They're really tasty
0:16:08 > 0:16:11and it takes quite a bit of skill to make them.
0:16:11 > 0:16:13What about being a quarter-finalist?
0:16:13 > 0:16:15That would be as good as winning it!
0:16:15 > 0:16:18- We wish you the best of luck. - Thank you.
0:16:19 > 0:16:23He's got to get scallops right, black pudding, apple.
0:16:23 > 0:16:26If he executes it perfectly, we're in for a proper treat.
0:16:26 > 0:16:29If it all goes wrong, it's not going to be good.
0:16:35 > 0:16:3930 seconds, guys. Really make sure you're plating up at this stage.
0:17:00 > 0:17:04That's it, time's up. Step away from your benches, please.
0:17:11 > 0:17:15Jack's starter is a smoked mackerel pate,
0:17:15 > 0:17:18made using creme fraiche, horseradish and seasoning,
0:17:18 > 0:17:21served with a side of toast.
0:17:29 > 0:17:33Mackerel pate is one of those things that is either a bit, eurgh...
0:17:33 > 0:17:36Too much or too heavy and too harsh.
0:17:36 > 0:17:40But yours is nice and creamy and a wonderful texture.
0:17:40 > 0:17:43A real good freshness of grated lemon rind.
0:17:43 > 0:17:45Add to that a little bit of spice.
0:17:45 > 0:17:48Then you've got the crispy toasted bread on the side, it's good.
0:17:48 > 0:17:52Jack, it's smoky, it's earthy, it's deep, it's well-seasoned.
0:17:52 > 0:17:55I agree with John, you've balanced the flavours beautifully.
0:17:56 > 0:17:59Jack's main course is Moroccan-spiced rack of lamb,
0:17:59 > 0:18:03served with a chunky couscous.
0:18:06 > 0:18:09You get the flavour of the chilli, the flavour of the sugar
0:18:09 > 0:18:12that goes in the back of it. Your lamb, it's a bit overcooked,
0:18:12 > 0:18:16if I'm honest with you. I think a bit less time in the oven.
0:18:16 > 0:18:20Your couscous, really nice. However, I would love
0:18:20 > 0:18:22if you hadn't had so much liquid in there.
0:18:22 > 0:18:26The nice ingredients in here are the carrots, the pop of sweetness,
0:18:26 > 0:18:29and the caramelised red onions in there.
0:18:29 > 0:18:33I'm feeling quite anxious about, well...
0:18:33 > 0:18:36they said the lamb, they wanted more pink, so...
0:18:36 > 0:18:38There's little things I need to pick up on
0:18:38 > 0:18:40but hopefully that's enough for me to get through.
0:18:40 > 0:18:45Karine's main course is ackee, a fleshy Jamaican fruit,
0:18:45 > 0:18:51and saltfish, served with festivals, a Jamaican flat dumpling.
0:18:54 > 0:18:59This wonderful salty fish, with that sweet, almost custard-textured fruit
0:18:59 > 0:19:02of the ackee. Then we've got peppers in the background,
0:19:02 > 0:19:04sweet but a little bit smoky.
0:19:04 > 0:19:08Then slowly, ever so slowly, there's this spice that builds up
0:19:08 > 0:19:11in the background. It's a tickle of spice and I like that.
0:19:11 > 0:19:15Beyond the spiciness, the addition of taking a bite of those festivals,
0:19:15 > 0:19:17it mellows things out a little bit.
0:19:17 > 0:19:22Karine, you have given me a proper introduction to Caribbean cooking.
0:19:22 > 0:19:26And I would properly polish off this dish.
0:19:26 > 0:19:29To accompany her main, Karine has made a Jamaican punch
0:19:29 > 0:19:34of passion fruit, ginger, sweet carrot and lime.
0:19:35 > 0:19:38Karine, I told John that every morning I wake up
0:19:38 > 0:19:40with an apple, carrot and ginger juice.
0:19:40 > 0:19:42But this is a new one to me.
0:19:42 > 0:19:45The addition of passion fruit in there really makes the difference.
0:19:47 > 0:19:50I feel like your juice could be a little bit more punchy.
0:19:50 > 0:19:52I'd like a bit more warmth from the ginger,
0:19:52 > 0:19:56a bit more sourness from that lime to refresh my palate
0:19:56 > 0:19:58so I could just enjoy the rest of the juice.
0:19:59 > 0:20:02The judges' comments made me feel pretty good
0:20:02 > 0:20:04because I was doubting myself and they reassured me,
0:20:04 > 0:20:07saying that I actually did do it right.
0:20:08 > 0:20:12Tom's starter is chicken Parmesan goujons,
0:20:12 > 0:20:17served with homemade mayonnaise, Dijon mustard and a barbecue sauce.
0:20:22 > 0:20:27Tom, the crust on that chicken is spot-on.
0:20:27 > 0:20:28You got the Parmesan in there
0:20:28 > 0:20:31and it's made it really crispy and crunchy.
0:20:31 > 0:20:33You've made your mayo from scratch, hats off for that.
0:20:33 > 0:20:38Your barbecue sauce, there's sweet, earthy, smoky, spicy flavours
0:20:38 > 0:20:40in there - really, really tasty.
0:20:40 > 0:20:43The Dijon mustard on the side? I'm not sure it needed it.
0:20:43 > 0:20:46I'm going to disagree with you. I like the mayonnaise and the mustard.
0:20:46 > 0:20:49The crust on your chicken is brilliant.
0:20:49 > 0:20:52It's delicious and it's got great texture.
0:20:52 > 0:20:58Tom's main course is a pot fish pie, infused with saffron and fennel.
0:21:06 > 0:21:09There's so many elements to it - that wonderful sweetness
0:21:09 > 0:21:14from the prawns, the creaminess in there, that iron-rich spinach.
0:21:14 > 0:21:16This is a really good fish pie.
0:21:16 > 0:21:20Although you promised a saffron cream, there's just a tiny hint
0:21:20 > 0:21:22of the flavour of the saffron.
0:21:22 > 0:21:26The predominant flavours in there, the smokiness of your haddock,
0:21:26 > 0:21:29and the woodiness of mushrooms running through the sauce.
0:21:29 > 0:21:32A rich, creamy sauce which isn't overpowering the fish at all.
0:21:32 > 0:21:36I think it's great and again, shows me you've got some great skills.
0:21:36 > 0:21:40Overall, I'm pleased, especially when they compliment it.
0:21:40 > 0:21:43It makes you feel proud of yourself.
0:21:43 > 0:21:48Sam's starter is pan-fried scallops on a slice of black pudding
0:21:48 > 0:21:53and an apple ring, served with a mustard and cream sauce.
0:21:57 > 0:22:00Peppery spice from black pudding is something to behold.
0:22:00 > 0:22:04Mix that with a scallop, that wonderful thing from the sea,
0:22:04 > 0:22:06and it's a lovely combination. But you've got an issue.
0:22:06 > 0:22:11Your apple is a little bit burnt on the bottom, which is a real shame.
0:22:11 > 0:22:15Sam, properly beautiful presentation here.
0:22:15 > 0:22:18I just wish you'd got that apple just perfect. But otherwise,
0:22:18 > 0:22:22this is a dish you should be incredibly proud of.
0:22:23 > 0:22:26For his main course, Sam has made a fillet of beef,
0:22:26 > 0:22:28rolled in black peppercorns and sesame seeds,
0:22:28 > 0:22:32served on a bed of celeriac and potato mash,
0:22:32 > 0:22:35with roasted vine tomatoes.
0:22:41 > 0:22:44Sam, a bit of a monster of a dish here.
0:22:44 > 0:22:47You've got that wonderful big, manly steak
0:22:47 > 0:22:50sitting on top of that celeriac mash.
0:22:50 > 0:22:53I'd love your tomatoes to be in a bit longer in the oven.
0:22:53 > 0:22:55They should reduce down and become lovely and caramelised,
0:22:55 > 0:22:57almost sun-dried-esque.
0:22:57 > 0:23:00I've never thought about the combination of nutty sesame seeds
0:23:00 > 0:23:03and woody thyme, and a piece of beef. It works.
0:23:03 > 0:23:07One thing just for future - when you cut a piece of meat,
0:23:07 > 0:23:10and you put it on top of mashed potato or celeriac,
0:23:10 > 0:23:14it acts like a sponge and sucks all the juice out of your meat.
0:23:14 > 0:23:17As tasty as it is, it's going a little bit dry and stringy.
0:23:17 > 0:23:22I think it went fairly good and I just hope that it's good enough
0:23:22 > 0:23:24to get me through.
0:23:33 > 0:23:37A bit nervous that they're only able to pick one.
0:23:37 > 0:23:42Fingers crossed. I think all of us have to have our fingers crossed.
0:23:42 > 0:23:46Today, I've had combinations I don't think I've ever had before.
0:23:46 > 0:23:49It was a very adventurous room of cooks.
0:23:49 > 0:23:51We had dishes from all over the world.
0:23:51 > 0:23:54It's going to be difficult to narrow it down to just one.
0:23:55 > 0:24:00- Let's talk about Jack. - Mackerel pate and toast,
0:24:00 > 0:24:03he got the flavours right, seasoning was there, lovely citrus freshness.
0:24:03 > 0:24:07The lamb, bejewelled with the couscous, carrots and onions,
0:24:07 > 0:24:10really good idea, strong with harissa -
0:24:10 > 0:24:13that wonderful chilli sauce that goes in the back of Moroccan food.
0:24:13 > 0:24:17The lamb, unfortunately, overcooked. That couscous, a bit wet and soggy.
0:24:17 > 0:24:21Definitely proud about myself and definitely excited.
0:24:21 > 0:24:23And a little bit nervous.
0:24:23 > 0:24:25Karine introduced us to the Caribbean.
0:24:25 > 0:24:27Girl full of sunshine.
0:24:27 > 0:24:32I liked the flavours of the ackee, the texture, the slurpy sweetness.
0:24:32 > 0:24:34After that, we had a juice.
0:24:34 > 0:24:37For me, it needed to be more of a palate cleanser,
0:24:37 > 0:24:40to take away the saltiness of that rich fish taste
0:24:40 > 0:24:44and let me just taste the actual fruit and vegetables in the drink.
0:24:44 > 0:24:46I know if I carry on in this competition,
0:24:46 > 0:24:50I will learn things I never knew how to do.
0:24:50 > 0:24:54Tom made us a great little chicken starter - crispy goujons,
0:24:54 > 0:24:58his own twist with that salty Parmesan crust on the outside.
0:24:58 > 0:25:00- Wonderful and crunchy. - For his main course,
0:25:00 > 0:25:04he had that really nice and rich smoky fish pie.
0:25:04 > 0:25:05This dish was really good.
0:25:05 > 0:25:07Tom understands what crowd-pleasers are
0:25:07 > 0:25:09and he can cook the basics very well.
0:25:09 > 0:25:12I think I've cooked well today
0:25:12 > 0:25:15but I can't be sure whether I've done enough.
0:25:15 > 0:25:19Sam blew me away with the presentation of his starter.
0:25:19 > 0:25:21It was fantastic, on that black slate,
0:25:21 > 0:25:23with the scallop on the top.
0:25:23 > 0:25:26But that apple underneath was charred
0:25:26 > 0:25:29and it took away from the absolute beauty of the dish.
0:25:29 > 0:25:31For the main course, the steak was drying out
0:25:31 > 0:25:34because the celeriac sucked all the moisture out of it.
0:25:34 > 0:25:36I think he made a couple of little mistakes
0:25:36 > 0:25:38because he put himself under a huge amount of pressure.
0:25:38 > 0:25:40I think I've done enough
0:25:40 > 0:25:44but it's down to the judges, not me, to decide.
0:25:44 > 0:25:46There's promise in all four of our cooks today.
0:25:46 > 0:25:49But we've only got one quarter-final place.
0:25:49 > 0:25:51It's going to be a tough one but we really have to remember
0:25:51 > 0:25:53what was the memorable dish.
0:26:04 > 0:26:06You've done incredibly well today,
0:26:06 > 0:26:09you've produced some wonderfully delicious food.
0:26:10 > 0:26:13Four good cooks, one quarter-final place.
0:26:13 > 0:26:15We had to make a very tough decision.
0:26:17 > 0:26:19Our quarter-finalist is...
0:26:25 > 0:26:26..Tom.
0:26:27 > 0:26:30- Congratulations.- Well done, Tom.
0:26:36 > 0:26:40I've achieved lots of stuff. Definitely.
0:26:40 > 0:26:44To get John Torode to taste my food and he actually liked it
0:26:44 > 0:26:45so it's really good.
0:26:46 > 0:26:52I've had loads of fun here today but it would have been even better
0:26:52 > 0:26:54if I got through.
0:26:54 > 0:26:58The new skills I've learnt from today is cooking profiteroles
0:26:58 > 0:27:02and, er, always taste your food.
0:27:04 > 0:27:08I'm feeling ecstatic, I'm so grateful to get through.
0:27:08 > 0:27:11I'm really glad they've given me a chance
0:27:11 > 0:27:14to express more of my passion for cooking.
0:27:15 > 0:27:18Tom will be back for the quarter-final
0:27:18 > 0:27:21when he'll compete with three other heat-winners
0:27:21 > 0:27:24for the title of Junior MasterChef.
0:27:26 > 0:27:29If you'd like to make John's masterclass dish,
0:27:29 > 0:27:33visit CBBC's Junior MasterChef page for the recipe.
0:27:35 > 0:27:38Subtitles by Red Bee Media Ltd
0:27:38 > 0:27:42E-mail subtitling@bbc.co.uk