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 > 0:00:21and food blogger and TV cook Donal Skehan
0:00:21 > 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 > 0:00:41Junior Masterchef,
0:00:41 > 0:00:44we have four cooks who are all passionate about cooking.
0:00:46 > 0:00:50We want to see someone shine today.
0:00:50 > 0:00:54Today they are going to face two very serious challenges.
0:00:54 > 0:00:58First, a masterclass from me on how to make chicken liver pate
0:00:58 > 0:01:01on melba toast with a watercress salad.
0:01:01 > 0:01:03Keep an eye on them. They burn really quickly.
0:01:05 > 0:01:08And then they seriously need to have their eye on the prize
0:01:08 > 0:01:11because they're going to be cooking two of their most favourite dishes.
0:01:11 > 0:01:15Competing today are Ed, Emma, Clara and Jamie.
0:01:19 > 0:01:22I really want to win this to prove to my family
0:01:22 > 0:01:24and friends that I can cook really well.
0:01:26 > 0:01:30I think Junior Masterchef is going to be quite tricky.
0:01:32 > 0:01:34When I see John Torode, I'll just be like...
0:01:34 > 0:01:38I'm really looking forward to the competition.
0:01:38 > 0:01:42Especially cooking my dishes for the judges.
0:01:42 > 0:01:45Four cooks, one quarter-final place.
0:01:45 > 0:01:47It's down to them.
0:01:56 > 0:02:00G'day and welcome to Junior Masterchef.
0:02:00 > 0:02:03Our masterclass today - chicken liver pate,
0:02:03 > 0:02:06melba toast and watercress and walnut salad.
0:02:06 > 0:02:10So first of all, we're going to give you a diced onion and then bacon.
0:02:10 > 0:02:12Just watch your fingers with the scissors.
0:02:17 > 0:02:20As the butter starts to melt, we put everything in.
0:02:20 > 0:02:22And it's really important
0:02:22 > 0:02:26that we cook these onions all the way through.
0:02:26 > 0:02:29If they're not soft, the pate will have lots of lumps in it.
0:02:31 > 0:02:34Now we add our livers.
0:02:34 > 0:02:37Has anyone ever had chicken liver pate before?
0:02:37 > 0:02:42- ALL:- No, never.- OK, so it's a new one for everyone?- Yes.
0:02:42 > 0:02:47With the chicken liver, they should be just coloured brown like this.
0:02:47 > 0:02:50So it's really a case of not overcooking the livers, then.
0:02:50 > 0:02:54Absolutely. Otherwise it really is dry and nasty. So there we are.
0:02:54 > 0:03:00Livers have cooked. Into a food processor to make our pate.
0:03:02 > 0:03:04Lid on...
0:03:12 > 0:03:15OK. Little pot. We're going to fill the pot with pate.
0:03:17 > 0:03:20So now I'm going to put that in the fridge to cool down and set
0:03:20 > 0:03:23while we do other bits and pieces.
0:03:23 > 0:03:28We're going to move on to the melba toast. Extra-thin toast.
0:03:29 > 0:03:31This bit, we will help you with.
0:03:31 > 0:03:34Now we need to cut the bread in half.
0:03:34 > 0:03:36That's why we're going to help you.
0:03:36 > 0:03:39And you rub...the bread on the board.
0:03:41 > 0:03:43I'm aiming, and you'll be aiming,
0:03:43 > 0:03:46for the thinnest piece of toast you've ever had.
0:03:49 > 0:03:54Then place your toast back onto your tray, but toasted side down.
0:03:56 > 0:03:58Keep an eye on them. They burn really quickly.
0:04:00 > 0:04:02And these are our melba toast.
0:04:02 > 0:04:06Finally, we're going to make a watercress salad. Watercress...
0:04:06 > 0:04:09then add to that some walnuts.
0:04:09 > 0:04:12Take the dressing.
0:04:12 > 0:04:14We're ready to put everything on the plate.
0:04:24 > 0:04:26And there you are - chicken liver pate,
0:04:26 > 0:04:29melba toast and a watercress and walnut salad.
0:04:33 > 0:04:35I really love the pate
0:04:35 > 0:04:39and I think you can really taste the different flavours in it.
0:04:39 > 0:04:41And the toast is really crispy.
0:04:41 > 0:04:42You've now seen how it's done.
0:04:42 > 0:04:45You've now tasted it. You're going to go to your benches.
0:04:45 > 0:04:47You'll have 40 minutes to do this dish.
0:04:47 > 0:04:50First things first - wash your hands. Let's cook!
0:04:57 > 0:04:59All our cooks today will be working under pressure
0:04:59 > 0:05:02and whilst in the Masterchef kitchen, they have us to call upon
0:05:02 > 0:05:05but should they be doing this at home,
0:05:05 > 0:05:08they would need a responsible adult with them.
0:05:09 > 0:05:1210-year-old Clara is from London.
0:05:12 > 0:05:16Her grandmother teaches her a new recipe every week.
0:05:16 > 0:05:20In India, they cook a lot of curries. They make them really delicious.
0:05:20 > 0:05:23And they use lots of spices.
0:05:26 > 0:05:29Clara, what do you love about food and cooking?
0:05:29 > 0:05:31When I get something right, it makes me feel really happy.
0:05:31 > 0:05:34Even if I get it wrong, it means I can improve in cooking it again.
0:05:34 > 0:05:36So, yeah.
0:05:36 > 0:05:38And who's your inspiration in the kitchen?
0:05:38 > 0:05:41It's probably my grandma. She's a really amazing cook.
0:05:41 > 0:05:44She's my inspiration because she is really amazing.
0:05:44 > 0:05:46A recipe you have never cooked before.
0:05:46 > 0:05:48You've only just tasted it today.
0:05:48 > 0:05:52- How are you feeling about doing this?- Um...quite nervous.
0:05:52 > 0:05:53But I'm looking forward to cooking it
0:05:53 > 0:05:56and I'm going to give it my best shot.
0:05:56 > 0:05:57- Good luck.- Good luck.
0:05:57 > 0:05:59Thank you.
0:06:07 > 0:06:09Nine-year-old Emma is from Shropshire.
0:06:09 > 0:06:12She used to attend a cooking club at her school
0:06:12 > 0:06:15and her most adventurous dish is a meat terrine.
0:06:17 > 0:06:20I am a creative cook.
0:06:20 > 0:06:22I invent new stuff.
0:06:24 > 0:06:26I'm normally the only one that likes it.
0:06:30 > 0:06:32Emma, how old were you when you started to cook?
0:06:32 > 0:06:38- I started helping my mum when I was two years old.- Two?- Yeah.- Wow!
0:06:38 > 0:06:41We used to make cakes and I liked eating the mixture,
0:06:41 > 0:06:43but my main job was stirring the mixture.
0:06:43 > 0:06:46Emma, how does it feel to be here in the Junior Masterchef kitchen?
0:06:46 > 0:06:48It's really amazing.
0:06:48 > 0:06:49Just watching it on telly
0:06:49 > 0:06:53and then actually being here, it's incredible. It's amazing.
0:06:53 > 0:06:56- Thanks very much. Good luck.- Thank you.- Good luck.
0:06:59 > 0:07:03You're halfway, everybody. 20 minutes gone.
0:07:03 > 0:07:0711-year-old Jamie is from Cheshire.
0:07:07 > 0:07:09He started cooking when he was four years old
0:07:09 > 0:07:12and he likes to grow his own vegetables in the garden.
0:07:14 > 0:07:18My mum and my gran - that's probably where I got my inspiration from.
0:07:18 > 0:07:22Nothing to do with my dad, although he said mention him,
0:07:22 > 0:07:24because he does curries sometimes from a jar.
0:07:24 > 0:07:26But he's not that good.
0:07:31 > 0:07:34Jamie, why do you love cooking so much?
0:07:34 > 0:07:36It's just the feeling you get when you cook something
0:07:36 > 0:07:39and you're really proud of it. When your family taste it
0:07:39 > 0:07:42and they say it's really good. It's really satisfying, yeah.
0:07:42 > 0:07:44Chicken liver pate first. What do you think?
0:07:44 > 0:07:46I think it's really good,
0:07:46 > 0:07:48but I'm running out of time so I need to get on.
0:07:48 > 0:07:51- Good luck.- Thank you.
0:07:58 > 0:08:0112-year-old Ed is from Somerset.
0:08:01 > 0:08:05He once cooked a dinner for 15 people and hopes to be a chef
0:08:05 > 0:08:06when he grows up.
0:08:08 > 0:08:12I'm cooking in my kitchen about four times a week.
0:08:12 > 0:08:13Always on the weekend
0:08:13 > 0:08:17and I sometimes help Mum with the roast dinner on Sunday.
0:08:18 > 0:08:21Ed, how old were you when you first started cooking?
0:08:21 > 0:08:22Probably about five.
0:08:22 > 0:08:24I was quite young and I started with quite easy things
0:08:24 > 0:08:26and I worked up to harder things.
0:08:26 > 0:08:28We've asked you to cook a dish that we've taught you.
0:08:28 > 0:08:30How do you feel about this?
0:08:30 > 0:08:31I'm feeling quite confident
0:08:31 > 0:08:34and I just want to see what you think of it.
0:08:34 > 0:08:38- Ed, best of luck.- Thank you. - Good luck, Ed.
0:08:42 > 0:08:45Guys, you've got one minute left, please. Finish off these plates.
0:08:52 > 0:08:5330 seconds.
0:08:57 > 0:09:00Your time is now up. Stop cooking.
0:09:09 > 0:09:10It's now judgement time.
0:09:12 > 0:09:15Have the chicken livers been properly cooked?
0:09:15 > 0:09:18Will the pate be nice and smooth,
0:09:18 > 0:09:21and is the melba toast thin and crispy?
0:09:21 > 0:09:23Clara, let's start with you.
0:09:32 > 0:09:34I think your pate is very, very tasty.
0:09:34 > 0:09:37Your chicken livers were probably a little bit
0:09:37 > 0:09:39overcooked before you pureed them. They've gone a bit grainy.
0:09:39 > 0:09:41But otherwise, it's very good
0:09:41 > 0:09:44and it's a really, really lovely little thing.
0:09:44 > 0:09:46- Well done, Clara.- Thank you.
0:09:47 > 0:09:50Clara, your melba toast is perfect. Presentation is lovely.
0:09:50 > 0:09:53I know it's a little bit grainy but the flavours are still there.
0:09:53 > 0:09:56- So well done, Clara. - Thank you.
0:09:57 > 0:10:00'I thought it was really, really cool'
0:10:00 > 0:10:03and yeah, I'm definitely, definitely going to perfect that home.
0:10:05 > 0:10:07Ed, you're up next, so let's have a look.
0:10:15 > 0:10:17I like the crisp melba toast.
0:10:17 > 0:10:21Some of them are really crispy, some of them are a little bit soggy.
0:10:21 > 0:10:26Your pate has been seasoned really, really well.
0:10:26 > 0:10:29Your liver's gone a little bit over but I am being critical here.
0:10:29 > 0:10:32- Good job, Ed.- Thank you.
0:10:32 > 0:10:35Really nice plate, Ed. The melba toast is really nice and crispy.
0:10:35 > 0:10:39Some of them are soggy but it's not the end of the world.
0:10:39 > 0:10:41Thank you.
0:10:41 > 0:10:45I'm feeling really happy with my dish and I think
0:10:45 > 0:10:48I've done most of it quite well.
0:10:48 > 0:10:51Emma.
0:11:01 > 0:11:04There you have it, the perfect consistency of a pate.
0:11:04 > 0:11:07Lovely and smooth, silky, rich, buttery.
0:11:07 > 0:11:08It's really delicious.
0:11:08 > 0:11:12Really delicious. The melba toast is lovely and crispy.
0:11:12 > 0:11:15I'm really pleased because your pate is something to be proud of.
0:11:15 > 0:11:17Thank you.
0:11:17 > 0:11:19Fantastic chicken liver pate.
0:11:19 > 0:11:20Your melba toast is nice and crisp,
0:11:20 > 0:11:23- great flavours in here. - Thank you.
0:11:25 > 0:11:27I found it exciting and fun
0:11:27 > 0:11:32because it was a new one and I hadn't done it before.
0:11:33 > 0:11:38Jamie. Let's have a look at yours.
0:11:48 > 0:11:52Your pate is absolutely perfect. It is light, fluffy.
0:11:52 > 0:11:56The liver has cooked perfectly. I like your melba toast.
0:11:56 > 0:11:59- It is a very, very good pate. - Thank you.
0:11:59 > 0:12:02A really nicely put together dish.
0:12:02 > 0:12:04I'm feeling really, really happy now.
0:12:04 > 0:12:08John's tasted it and he said it was really good.
0:12:08 > 0:12:12Well done to all four of you. The first round is done. Off you go.
0:12:28 > 0:12:30I think it went really well
0:12:30 > 0:12:33and I think they both quite liked all of our dishes.
0:12:33 > 0:12:35I am feeling quite nervous
0:12:35 > 0:12:39but I really want to get in there and start cooking.
0:12:39 > 0:12:42I wasn't expecting that. It was quite a challenge.
0:12:42 > 0:12:47It's not clear-cut right now, four cooks, one quarter-final place.
0:12:48 > 0:12:51It all comes down to cooking their own food.
0:12:55 > 0:13:01Rules are fairly simple, your two favourite dishes, one hour.
0:13:01 > 0:13:05By the end of this, we will have ourselves one quarter finalist.
0:13:05 > 0:13:09I wish you all the very best of luck. Let's cook.
0:13:17 > 0:13:20Our cooks are seriously under pressure in the kitchen today.
0:13:20 > 0:13:24But they have us on hand if they run into any trouble.
0:13:24 > 0:13:26If they were doing this at home,
0:13:26 > 0:13:30they would need the help of a responsible adult.
0:13:34 > 0:13:36Ed, what are your two dishes?
0:13:36 > 0:13:39I'm making salmon with roasted red peppers on top
0:13:39 > 0:13:41and for dessert, a shortbread stack
0:13:41 > 0:13:44with strawberry coulis and vanilla cream.
0:13:44 > 0:13:47What is it about these two dishes that are going to impress us?
0:13:47 > 0:13:50I think the flavours with the salmon are really nice
0:13:50 > 0:13:54and to try and get a salmon spot on cooked is hard.
0:13:54 > 0:13:57- I'd like to show a skill. - Good luck, Ed.- Thank you.
0:13:59 > 0:14:04- Basil?- Basil.- Ah, basil and strawberry with shortbread. Fancy!
0:14:06 > 0:14:10For dessert, he is doing a strawberry stack with basil cream,
0:14:10 > 0:14:13now that is a bit of a risk.
0:14:13 > 0:14:17As long as he can get those flavours to work properly
0:14:17 > 0:14:19and they are not too dangerous,
0:14:19 > 0:14:22then we might be in for something quite exciting.
0:14:29 > 0:14:31Emma, what are you cooking for us?
0:14:31 > 0:14:34Chicken and bacon with tabouleh and a green salad.
0:14:34 > 0:14:38So tabouleh, cracked wheat salad with lots of parsley,
0:14:38 > 0:14:41mint all mixed together as a salad.
0:14:41 > 0:14:45Yeah. Then, I am doing layered fruit and mascarpone dessert.
0:14:45 > 0:14:47Cooking is one of your big interests,
0:14:47 > 0:14:48what do you want to be when you grow up?
0:14:48 > 0:14:53- Cross between a chef and an actress. - Good luck.- Thank you.
0:14:57 > 0:14:58For her dessert,
0:14:58 > 0:15:03she has got wonderful layers of mixed berries and mascarpone cheese.
0:15:03 > 0:15:08If the mascarpone cream doesn't set, the whole thing will fall apart.
0:15:08 > 0:15:12We will have a plateful of liquid and fruit.
0:15:16 > 0:15:19You've had 25 minutes already. 25 minutes gone.
0:15:25 > 0:15:32- Clara, what are your two dishes? - I'm going to cook prawn curry
0:15:32 > 0:15:37with a pomegranate raita which is yoghurt and coconut rice.
0:15:37 > 0:15:42For dessert, I'm cooking an Indian dessert called payasam.
0:15:42 > 0:15:44It's a dairy, milky dessert
0:15:44 > 0:15:48and they usually serve it at weddings in India.
0:15:48 > 0:15:50- Can you pronounce the pudding for me again?- Pudding.
0:15:50 > 0:15:56- No, the name of it! - Sorry! Payasam. Payasam.
0:15:56 > 0:15:59I have to look that up. You have a lot of work to do,
0:15:59 > 0:16:01have you given yourself enough time?
0:16:01 > 0:16:03I'm going to be pushy but I think I can do it.
0:16:03 > 0:16:07- Good luck, Clara. - Thank you.- Good luck.
0:16:08 > 0:16:12Clara is about to introduce me to something I've never had
0:16:12 > 0:16:15in my life and that's called payasam.
0:16:15 > 0:16:18One of the great things about Masterchef
0:16:18 > 0:16:21is that you get to taste new things all the time.
0:16:21 > 0:16:27See things you never seen, taste food you've never tasted.
0:16:27 > 0:16:28How brilliant is that?
0:16:37 > 0:16:40Jamie, what are you going to cook for us today?
0:16:40 > 0:16:45Pan-fried duck with plum sauce, mashed potatoes and spinach
0:16:45 > 0:16:50followed by sweet dumplings and then orange yogurt and raspberries.
0:16:50 > 0:16:54- It's your recipe!- My golden syrup dumpling recipe?- Yes.
0:16:54 > 0:16:58- I need to get it right!- Brilliant, no pressure there then, Jamie!
0:16:58 > 0:17:00- Good luck!- Good luck!
0:17:03 > 0:17:09Jamie is taking a real risk. He's decided to do my dumpling recipe.
0:17:09 > 0:17:12He's a brave man. He has got to pull this one off
0:17:12 > 0:17:17completely right in order to get in your good books.
0:17:17 > 0:17:20Two more minutes left.
0:17:28 > 0:17:33Time's up. Step away from your benches please.
0:17:40 > 0:17:44Clara has made a main course of prawn curry
0:17:44 > 0:17:48served with pomegranate raita and coconut rice.
0:17:48 > 0:17:50You've learnt your first lesson.
0:17:50 > 0:17:53You must leave yourself enough time to put it on the plate at the end
0:17:53 > 0:17:58because your presentation is suffering because of that.
0:18:10 > 0:18:14Your rice is great, you are going well with those sweet prawns
0:18:14 > 0:18:18and the pomegranate raita, it's a great combination.
0:18:18 > 0:18:22I think it's really tasty and I'm not going to fault you on it.
0:18:22 > 0:18:26Fantastic flavours and I'm loving the deep heat
0:18:26 > 0:18:30and spice you have going on in the prawns.
0:18:30 > 0:18:32Clara's dessert is payasam,
0:18:32 > 0:18:37an Indian condensed milk-based pudding with rice noodles,
0:18:37 > 0:18:42pistachio nuts, raisins, the spice cardamom, served with mango.
0:18:47 > 0:18:49Having never had payasam before,
0:18:49 > 0:18:52I get creaminess from the condensed milk,
0:18:52 > 0:18:57freshness from the mango, a smokiness of cardamom.
0:18:57 > 0:18:59For me, the dessert is good, I like it.
0:18:59 > 0:19:01This is really interesting
0:19:01 > 0:19:05- and I would love to try it again. - Thank you.
0:19:05 > 0:19:07Overall, I think it went really well
0:19:07 > 0:19:12but I would have liked to spent a bit more time on my presentation
0:19:12 > 0:19:14so I could have got it a bit better.
0:19:18 > 0:19:22Emma's main course is roast chicken wrapped in bacon
0:19:22 > 0:19:26served with tabouleh with tomato and herbs and salad.
0:19:37 > 0:19:38The chicken is cooked very well.
0:19:38 > 0:19:42It's lovely wrapped in that bacon. The tabouleh knocks your socks off.
0:19:42 > 0:19:46It's very strong, there's a lot of garlic in here.
0:19:46 > 0:19:48I don't think I could go out on a date after this
0:19:48 > 0:19:54because no-one would want to sit beside me.
0:19:54 > 0:19:56Your tabouleh is punching with garlic.
0:19:56 > 0:19:59The good thing is should a vampire arrive,
0:19:59 > 0:20:01they're going to run 100 miles
0:20:01 > 0:20:05because there is so much garlic in there.
0:20:05 > 0:20:09But I like the combination of the chicken, bacon
0:20:09 > 0:20:11and the tabouleh together.
0:20:11 > 0:20:13Her dessert is layered mixed fruit
0:20:13 > 0:20:16with mascarpone cream cheese and lemon.
0:20:20 > 0:20:22You know you've got a little bit of an issue
0:20:22 > 0:20:24because your mascarpone has split,
0:20:24 > 0:20:27so the texture's a little bit strange,
0:20:27 > 0:20:29but I really like the concept, the vibrancy of the lemon
0:20:29 > 0:20:33with the fresh fruit and the sugary mascarpone is a nice thing.
0:20:33 > 0:20:35Thank you.
0:20:35 > 0:20:38Emma, I think you know your mistakes. It's a bit grainy.
0:20:38 > 0:20:40But if you got that texture right,
0:20:40 > 0:20:42I think you'd have had a really perfect dessert.
0:20:42 > 0:20:44Thank you.
0:20:46 > 0:20:48'I've enjoyed today very much,'
0:20:48 > 0:20:50and I think I have shown what I can do.
0:20:54 > 0:20:58Jamie's main course is roast duck served with buttered spinach,
0:20:58 > 0:21:02mashed potato, plums and a plum sauce.
0:21:11 > 0:21:15Wonderfully creamy potato, on top of it that beautifully cooked duck.
0:21:15 > 0:21:18You've counteracted that richness of the duck with
0:21:18 > 0:21:21the tart sweetness of the plums.
0:21:21 > 0:21:23What I love most of all is the presentation.
0:21:23 > 0:21:27It's a really pretty plate. It really works for me. I love it.
0:21:28 > 0:21:32I find it very difficult to have sweet, sour plum
0:21:32 > 0:21:36and the juice of the plum going into creamy mashed potato.
0:21:36 > 0:21:39But I think it's flavoured very well, cooked very, very well
0:21:39 > 0:21:41and it's presented beautifully.
0:21:41 > 0:21:42- Good job.- Thank you.
0:21:45 > 0:21:47For dessert, Jamie has made John's recipe -
0:21:47 > 0:21:50his grandmother's sweet dumplings cooked in golden syrup,
0:21:50 > 0:21:53served with orange yoghurt, and raspberries.
0:21:59 > 0:22:03I admire your bravery, Jamie, coming here, using one of my recipes
0:22:03 > 0:22:04and cooking it for me.
0:22:04 > 0:22:08Good job. I like them a lot, I'll eat all of them. They're great.
0:22:08 > 0:22:11- They remind me of my granny. - Thank you.
0:22:12 > 0:22:16Well done with this. Really, really tasty and totally lip-smacking.
0:22:16 > 0:22:19Cheers.
0:22:19 > 0:22:22I'm most proud of John Torode saying my dumplings
0:22:22 > 0:22:24reminded him of his gran.
0:22:24 > 0:22:28Grans are very caring, so it must be quite good, yeah.
0:22:31 > 0:22:35Ed's main course is salmon topped with red peppers and basil,
0:22:35 > 0:22:38and served with roast potatoes.
0:22:46 > 0:22:49Ed, I really like the way you cooked your salmon.
0:22:49 > 0:22:51I think that's absolutely perfect.
0:22:51 > 0:22:53But the whole thing's very sweet for me.
0:22:53 > 0:22:56The combination clashes a little bit.
0:22:56 > 0:22:58Ed, great presentation here.
0:22:58 > 0:23:00Your salmon is beautifully cooked
0:23:00 > 0:23:03and those potatoes are wonderfully cooked.
0:23:03 > 0:23:05So well done.
0:23:05 > 0:23:09Ed's dessert is a strawberry and shortbread stack
0:23:09 > 0:23:12with a strawberry sauce and basil cream.
0:23:18 > 0:23:22Beautiful dessert, really flavourful and I love your shortbread.
0:23:22 > 0:23:25It's lovely and crumbly and the cream is lovely and creamy.
0:23:25 > 0:23:28Really fantastic dessert here. I love it.
0:23:28 > 0:23:32Your shortbread is wonderfully sweet and very buttery.
0:23:32 > 0:23:36Soft, rich cream with a little tang of basil. I quite like it.
0:23:36 > 0:23:40- I like your fresh strawberry sauce. Ed, really tasty.- Thank you.
0:23:41 > 0:23:44I am most proud of cooking the salmon perfectly
0:23:44 > 0:23:47because that's quite tricky, so I just got it right today.
0:23:57 > 0:24:01I'm really nervous. I want to go in and find out who'll go through.
0:24:01 > 0:24:02Yeah, I want to go in and spy on them!
0:24:05 > 0:24:07Interesting day in the Masterchef kitchen.
0:24:07 > 0:24:09Four cooks, one quarter-final place to give.
0:24:09 > 0:24:14After tasting their food, now it's a really open race.
0:24:16 > 0:24:19Ed's flavours were fantastic. His potatoes were really well cooked.
0:24:19 > 0:24:21He produced salmon which was beautifully cooked.
0:24:21 > 0:24:26For me, it was all the sweet things - sweet peppers, sweet basil,
0:24:26 > 0:24:28sweet salmon - that's my issue.
0:24:28 > 0:24:30I liked Ed's shortbread, I really did. Fantastic!
0:24:30 > 0:24:33Could have eaten that whole plate by myself!
0:24:33 > 0:24:35I really want to stay in the competition
0:24:35 > 0:24:39because I can carry on learning new skills to use in my cooking at home.
0:24:40 > 0:24:42Emma cooked chicken wrapped in bacon with tabouleh.
0:24:42 > 0:24:46For me, that tabouleh was heady with garlic.
0:24:46 > 0:24:49Her dessert - the mascarpone had curdled.
0:24:49 > 0:24:52Flavours were there and if she had got the consistency right,
0:24:52 > 0:24:54it would have been a fantastic dessert.
0:24:55 > 0:24:59I would love to stay in the competition because I can learn
0:24:59 > 0:25:03lots more and then I can become a professional chef when I am older.
0:25:05 > 0:25:09Clara's prawn curry, rich with tomato, really good.
0:25:09 > 0:25:11The presentation - such a shame.
0:25:11 > 0:25:14You're right. Presentation let her down.
0:25:14 > 0:25:17Her dessert, payasam, never had it before. Really liked it.
0:25:17 > 0:25:19I think it would be something I'd try again.
0:25:22 > 0:25:25I'm really nervous and I really want to get through,
0:25:25 > 0:25:28but the other children are really good as well.
0:25:30 > 0:25:32Today, Jamie really impressed me.
0:25:32 > 0:25:35Wonderful main course, fantastic duck,
0:25:35 > 0:25:38really rich and flavourful, that plum sauce on the side.
0:25:38 > 0:25:42For me, that plum sauce, mashed potato, it doesn't quite work.
0:25:42 > 0:25:44Totally see what you're saying about the mashed potatoes
0:25:44 > 0:25:46but they were nice and creamy,
0:25:46 > 0:25:48so, in fairness, he did a good job with them.
0:25:48 > 0:25:51Jamie took a risk and decided to take one of my recipes and cook it.
0:25:51 > 0:25:54My grandmother's golden syrup dumplings.
0:25:54 > 0:25:58- It was really, really tasty.- I think he's got the flavouring perfect.
0:26:00 > 0:26:02It's been one of the best days of my life
0:26:02 > 0:26:04because it's just been really fun.
0:26:04 > 0:26:07I would so love to get through and do more of it.
0:26:07 > 0:26:08Have you made a decision then?
0:26:08 > 0:26:10It's a really tough one.
0:26:23 > 0:26:25Thank you very much for all your efforts.
0:26:25 > 0:26:29Four very good cooks but you know the rules -
0:26:29 > 0:26:31we only have one quarter final place.
0:26:34 > 0:26:35Our quarter-finalist is...
0:26:46 > 0:26:50Jamie!
0:26:53 > 0:26:55Well done, Jamie!
0:27:00 > 0:27:03A bit disappointed, but I really enjoyed my day.
0:27:06 > 0:27:07I've had loads of fun in Junior Masterchef.
0:27:07 > 0:27:12The judges have been really helpful and given me tips in cooking.
0:27:14 > 0:27:18I think that Jamie will get to the final. I hope he will, anyway!
0:27:21 > 0:27:23When I walked in, I was really nervous.
0:27:23 > 0:27:27Now I've got through, I am just so happy.
0:27:27 > 0:27:30Nothing compares to this, it's just really, really good.
0:27:30 > 0:27:34Jamie will be back for the quarter-final, when he'll compete
0:27:34 > 0:27:37with three other heat winners
0:27:37 > 0:27:40for the title of Junior Masterchef.
0:27:43 > 0:27:46If you'd like to make John's masterclass dish,
0:27:46 > 0:27:49visit CBBC's Junior Masterchef page for the recipe.
0:27:54 > 0:27:57Subtitles by Red Bee Media Ltd