Episode 9

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0:00:02 > 0:00:06The competition to find the best young cook in the country is back.

0:00:08 > 0:00:12From over 1,000 applications, only 32 cooks have made it to the heats.

0:00:15 > 0:00:18Now, top chef John Torode,

0:00:18 > 0:00:22and food blogger and TV cook Donal Skehan,

0:00:22 > 0:00:25have to decide which cook is good enough to win

0:00:25 > 0:00:28the title of Junior MasterChef.

0:00:38 > 0:00:40Junior MasterChef -

0:00:40 > 0:00:44we have four cooks who are all really passionate about cooking.

0:00:44 > 0:00:47Four cooks who are going to come in here today and want a place

0:00:47 > 0:00:51in that quarterfinal, but remember, we can only take one through.

0:00:51 > 0:00:55Today, our cooks face two tough challenges.

0:00:55 > 0:00:58First, a masterclass from me - poached pears, sable biscuits,

0:00:58 > 0:00:59and mascarpone cream.

0:00:59 > 0:01:01A classic dessert.

0:01:01 > 0:01:05Pour a little bit of syrup over the outside, and there you have it.

0:01:05 > 0:01:08And afterwards, they're going to be cooking two of their most

0:01:08 > 0:01:11favourite dishes for us to taste.

0:01:11 > 0:01:13The pressure really is on.

0:01:13 > 0:01:15Boom!

0:01:16 > 0:01:19Competing today are Sophie, Nia,

0:01:19 > 0:01:22Danielle and Sasha.

0:01:23 > 0:01:25'I'd love to win,'

0:01:25 > 0:01:27so I am a little bit competitive.

0:01:27 > 0:01:30'I feel free when I cook.'

0:01:30 > 0:01:32I just love it.

0:01:32 > 0:01:34'I'm really excited, because I've never done'

0:01:34 > 0:01:36anything like this before.

0:01:36 > 0:01:38'I'll probably grin too much'

0:01:38 > 0:01:40when I meet John Torode,

0:01:40 > 0:01:42but it'll be fun anyway.

0:01:42 > 0:01:45'We don't know who's coming in here today,

0:01:45 > 0:01:47'but we can be guaranteed one thing.'

0:01:47 > 0:01:50Today we will find a quarterfinalist.

0:02:01 > 0:02:03Welcome to MasterChef, guys.

0:02:03 > 0:02:05First up, John is going to give you a masterclass,

0:02:05 > 0:02:08but stay focused, because afterwards

0:02:08 > 0:02:10you're going to be cooking it for us.

0:02:10 > 0:02:13Today I'm going to show you how to make poached pears,

0:02:13 > 0:02:16sable biscuits and mascarpone cream.

0:02:16 > 0:02:20First thing you need to do is to get these pears on to cook.

0:02:20 > 0:02:24So, into a saucepan, a good amount of water, sugar,

0:02:24 > 0:02:25cinnamon stick and a teabag

0:02:25 > 0:02:30which is flavoured with Bergamot and orange,

0:02:30 > 0:02:32a spice and also a citrus flavour.

0:02:32 > 0:02:37And then a little bit of rind of our orange and lemon,

0:02:37 > 0:02:41a squeeze of orange and a squeeze of lemon.

0:02:43 > 0:02:45Take your pears, keep the stem on.

0:02:45 > 0:02:48Using your peeler, and be very careful of your fingers,

0:02:48 > 0:02:49one lovely stroke,

0:02:49 > 0:02:54and go around it as if you were doing a clock.

0:02:55 > 0:02:58Has anyone ever made poached pears before?

0:02:58 > 0:03:01- ALL:- No.- It's a first for everyone, then, today.

0:03:01 > 0:03:03We're going to take the core out now.

0:03:03 > 0:03:08So take your Parisienne cutter, round baller, turn it around,

0:03:08 > 0:03:11and then we've got inside the pear.

0:03:11 > 0:03:14Put both your pears into the pot.

0:03:14 > 0:03:19To stop them from bobbing around, take a piece of greaseproof paper,

0:03:19 > 0:03:22put it on top of the pot, just push it in.

0:03:23 > 0:03:26Those pears now are going to cook for about 10 minutes.

0:03:27 > 0:03:30John now begins rolling out the biscuit mix.

0:03:30 > 0:03:34Just push it out with your fingers, so you feel it.

0:03:34 > 0:03:37Now, a rolling pin.

0:03:37 > 0:03:40And not too thin, otherwise they will break.

0:03:40 > 0:03:43But I'm going to do some different sizes and different shapes.

0:03:49 > 0:03:51So, biscuits in the oven.

0:03:51 > 0:03:54You can call upon us if you want a hand.

0:03:54 > 0:03:55If you do this at home,

0:03:55 > 0:03:57make sure you have a responsible adult with you.

0:03:57 > 0:04:00Next, John takes the pears

0:04:00 > 0:04:04and the other ingredients out of the poaching liquid.

0:04:04 > 0:04:06So, our cinnamon and orange rind and lemon and teabag

0:04:06 > 0:04:09and everything comes out.

0:04:09 > 0:04:10Put it into the bowl.

0:04:10 > 0:04:13He then leaves the juice to boil down so it's thicker

0:04:13 > 0:04:15and stronger in flavour.

0:04:16 > 0:04:19Next, John prepares the mascarpone cream.

0:04:22 > 0:04:25Then add to that vanilla sugar, or any other flavoured sugar,

0:04:25 > 0:04:30and then do a little stir around, so the sugar starts to dissolve,

0:04:30 > 0:04:32then add to that our cream.

0:04:34 > 0:04:35Stir around.

0:04:37 > 0:04:40With the mascarpone ready now,

0:04:40 > 0:04:43it's time to take the biscuits out of the oven.

0:04:43 > 0:04:46Please, please, please be very careful. These trays are hot.

0:04:46 > 0:04:49And now to think about the presentation.

0:04:49 > 0:04:51I'm going to take a big biscuit,

0:04:51 > 0:04:53our mascarpone cream on top.

0:04:55 > 0:04:56Put the pear on top.

0:04:56 > 0:04:59Then maybe stack some biscuits on top of each other,

0:04:59 > 0:05:02so we have a nice stack of biscuits.

0:05:03 > 0:05:07Pour a little bit of syrup over the outside, and there you have it.

0:05:08 > 0:05:12There's a poached pear, mascarpone cream and sable biscuits.

0:05:12 > 0:05:15I think the cream goes really nice with pears

0:05:15 > 0:05:17and the biscuit goes nice with the cream.

0:05:17 > 0:05:20You've seen me do it, you know what we expect.

0:05:20 > 0:05:23You have 40 minutes to cook this dessert.

0:05:23 > 0:05:25Off your benches but first wash your hands.

0:05:46 > 0:05:48Nine-year-old Nia is from West Sussex.

0:05:48 > 0:05:50She loves to put her own stamp on recipes

0:05:50 > 0:05:52and focus on making her dishes look great.

0:05:54 > 0:05:58It's going to be a tough day because the competitors look very strong.

0:05:58 > 0:06:01'I'm a little bit nervous,'

0:06:01 > 0:06:03they look like they know how to cook.

0:06:04 > 0:06:07- Nia, obviously you love cooking. - Yes.

0:06:07 > 0:06:09But who is your biggest inspiration?

0:06:09 > 0:06:12At home, it would probably be my mum.

0:06:12 > 0:06:17I once went for my birthday to a ship with a kitchen

0:06:17 > 0:06:21and I met a chef there and we cooked a meal for my parents with her.

0:06:21 > 0:06:23How did that happen?

0:06:23 > 0:06:27- It was a birthday present from my mum and dad.- Wow, that's great.

0:06:27 > 0:06:31And Nia, what is it about cooking that you love the most?

0:06:31 > 0:06:35I like eating and I think I like presentation.

0:06:35 > 0:06:39A lady after my own heart! Good luck.

0:06:44 > 0:06:47Ten-year-old Danielle is from Wales.

0:06:47 > 0:06:49Her favourite hobbies are gymnastics, singing

0:06:49 > 0:06:54and of course, cooking, which she started when she was four.

0:06:54 > 0:06:58I get all my ideas when I'm, like, sleeping in dreams,

0:06:58 > 0:07:01in bed and then I think, "Oh, that'll go!"

0:07:03 > 0:07:05Danielle, what do you love about cooking?

0:07:05 > 0:07:10I just love making things and putting spices

0:07:10 > 0:07:13- and herbs together in a dish. - Do you have a dream when you grow up?

0:07:13 > 0:07:17To be a cooking teacher for a comprehensive school.

0:07:17 > 0:07:18Brilliant, what a great thing to do.

0:07:18 > 0:07:21Danielle, who's your inspiration at home, who's teaching you to cook?

0:07:21 > 0:07:25My mum because she thinks it's important for me

0:07:25 > 0:07:28to learn how to cook for when I'm older.

0:07:28 > 0:07:29Good luck.

0:07:32 > 0:07:33Don't want it too thin.

0:07:33 > 0:07:37Guys, you're halfway through your cooking time, stay focused.

0:07:39 > 0:07:4211-year-old Sasha from Middlesex

0:07:42 > 0:07:44gets her ideas from her grandma,

0:07:44 > 0:07:47mum and her dad who used to be a baker.

0:07:47 > 0:07:51She loves making her own pastry, desserts and cakes.

0:07:51 > 0:07:53I'm definitely going to try my hardest

0:07:53 > 0:07:57and make sure that my food is good.

0:07:59 > 0:08:01Sasha, why do you love cooking?

0:08:01 > 0:08:04I find it fun and I like it when people taste my food.

0:08:04 > 0:08:07- And when they like it.- When you grow up, Sasha, what will you do?

0:08:07 > 0:08:09I'd like to be a chef but if I'm not,

0:08:09 > 0:08:12I like animals a lot so I'd like to be a vet.

0:08:12 > 0:08:14Do you know, that's really funny.

0:08:14 > 0:08:17I was either going to be a chef or a vet, and guess which one I became?

0:08:17 > 0:08:23- A chef.- A vet? No, sorry, a chef. Sorry, yeah, a chef.

0:08:28 > 0:08:3211-year-old Sophie from Durham enjoys going to restaurants,

0:08:32 > 0:08:36trying to cook challenging dishes such as creme brulee.

0:08:36 > 0:08:38My mum is a good cook

0:08:38 > 0:08:43but I think I am reaching a level that's higher than her now.

0:08:45 > 0:08:47Come on.

0:08:47 > 0:08:49Sophie, why do you love cooking?

0:08:49 > 0:08:54I love cooking because it's a fun way to just have fun, really.

0:08:54 > 0:08:57- I just love it.- Sophie, do you get to do cooking at school?

0:08:57 > 0:09:00No, but I'm trying to get the teachers involved.

0:09:00 > 0:09:03So you're going to try and get cooking started in your school?

0:09:03 > 0:09:06- Yeah.- That's a brilliant thing to be doing.

0:09:06 > 0:09:08How do you feel about doing this recipe?

0:09:08 > 0:09:12I'm really excited but I'm really nervous as well.

0:09:12 > 0:09:14Because I haven't poached this before.

0:09:14 > 0:09:17- But you've made biscuits? - Yeah.

0:09:17 > 0:09:20Good, well, we're looking forward to it, Sophie. Good luck.

0:09:20 > 0:09:21- Thank you.- Good luck.

0:09:31 > 0:09:34You have only five minutes left, just five minutes.

0:09:43 > 0:09:45Your last minute of plating.

0:09:49 > 0:09:54Guys, your time is now up, please stop cooking

0:09:54 > 0:09:57and step away from your benches.

0:10:07 > 0:10:10It's now judgment time.

0:10:10 > 0:10:12Is the pear perfectly poached?

0:10:12 > 0:10:15Are the biscuits golden and crumbly?

0:10:15 > 0:10:21Is the syrup sticky and the cream sweetened with enough vanilla sugar?

0:10:21 > 0:10:24Sasha, let's start with yours.

0:10:24 > 0:10:27I think it looks really clean and really crisp.

0:10:31 > 0:10:34Your pear is cooked perfectly.

0:10:34 > 0:10:36You have that wonderful natural juice, honey-rich,

0:10:36 > 0:10:39running through the wonderful mascarpone cream.

0:10:39 > 0:10:42Your biscuits are beautifully cooked and they crumble in your mouth.

0:10:42 > 0:10:46I think it's really very good indeed. I'd probably like a little more syrup

0:10:46 > 0:10:49just so it coats the whole thing, but very good.

0:10:49 > 0:10:52We've got that beautifully cooked pear but I agree with John.

0:10:52 > 0:10:54I'd love to have more syrup.

0:10:54 > 0:10:58But really nicely put together and I like your presentation as well.

0:10:59 > 0:11:03I'm happy I got it done in time and that I think I did everything right.

0:11:15 > 0:11:17Nia, really delicious dessert.

0:11:17 > 0:11:20The syrup is beautifully sticky and sweet,

0:11:20 > 0:11:22your pear is just perfectly poached

0:11:22 > 0:11:25and then that crumbly biscuit underneath.

0:11:25 > 0:11:27It's the perfect, perfect put-together dessert.

0:11:27 > 0:11:30Nia, it's really good. Your pear is wonderful.

0:11:30 > 0:11:34And I like the fact that you've done your own presentation,

0:11:34 > 0:11:36one single biscuit, the syrup, not too sticky

0:11:36 > 0:11:40but sticky enough that it clings to the pear. Well done, you.

0:11:40 > 0:11:42I haven't done poaching before

0:11:42 > 0:11:47but I got it perfect so I'm pleased about that and it was really fun.

0:11:47 > 0:11:50Sophie, let's have a look at yours.

0:11:50 > 0:11:52I love the way

0:11:52 > 0:11:54you've stacked this up high and you're proud of your dish.

0:12:02 > 0:12:05Your pears are beautifully cooked, wonderfully tender.

0:12:05 > 0:12:08You've got that syrup spot on.

0:12:08 > 0:12:12The star of this is all that syrup sitting on the outside,

0:12:12 > 0:12:14citrusy-sweet and sticky,

0:12:14 > 0:12:17and I think it's a great, great dessert.

0:12:18 > 0:12:22It was fabulous to make one of John Torode's dishes

0:12:22 > 0:12:25and one of his famous ones, I'd probably guess.

0:12:25 > 0:12:27Danielle, it's like a starburst.

0:12:27 > 0:12:31Boom! There it is! It looks great!

0:12:38 > 0:12:41Wonderful cinnamon and orange and lemon,

0:12:41 > 0:12:44the sweetness of the pear, the pear perfectly cooked.

0:12:44 > 0:12:47For me, if I could have one little wish,

0:12:47 > 0:12:49just a bit more of that wonderful, sticky syrup on it.

0:12:50 > 0:12:54The biscuits are just so sweet and crumbly

0:12:54 > 0:12:56and just a great texture.

0:12:56 > 0:12:57'I think it went OK.'

0:12:57 > 0:13:02But they said I just need a bit more sauce on the pear.

0:13:04 > 0:13:08That's it, Round One done, and brilliant poached pears all round.

0:13:08 > 0:13:09Thank you, off you go.

0:13:19 > 0:13:21They said they liked the way I stacked it up

0:13:21 > 0:13:23and I thought that was really good.

0:13:23 > 0:13:25Did they like your presentation?

0:13:25 > 0:13:27- Yeah.- What did they say about yours?

0:13:27 > 0:13:30They said it was perfect.

0:13:30 > 0:13:33- They're good.- They're REALLY good.

0:13:33 > 0:13:36'They also decided to present the food the way THEY wanted to.'

0:13:36 > 0:13:38And I like that. We've got some personality on a plate.

0:13:38 > 0:13:41Next up, they're cooking their own dishes.

0:13:41 > 0:13:43I am so excited to see what they come up with.

0:13:46 > 0:13:48Welcome back.

0:13:48 > 0:13:51You're going to be cooking two dishes for us to taste

0:13:51 > 0:13:54so really make them delicious and have fun.

0:13:54 > 0:13:56We have only one quarterfinal place.

0:13:56 > 0:13:58One hour.

0:13:58 > 0:13:59Let's cook.

0:14:06 > 0:14:08Our cooks are working really hard

0:14:08 > 0:14:11and whilst they're here they have us to call upon,

0:14:11 > 0:14:13but if they're doing this at home

0:14:13 > 0:14:15they'll need a responsible adult with them.

0:14:21 > 0:14:23Sasha, tell us your two dishes.

0:14:23 > 0:14:27Well, I'm making an asparagus risotto and a chocolate lasagne,

0:14:27 > 0:14:29which is something I made up with my sister.

0:14:29 > 0:14:32It's like lasagne except it's with chocolate cream and berries.

0:14:32 > 0:14:34This sounds really exciting.

0:14:34 > 0:14:39Who would be most proud of you if you got through to the next round?

0:14:39 > 0:14:41My sister, probably, because, well, she was the one

0:14:41 > 0:14:45who asked me to fill in the application form in the first place.

0:14:47 > 0:14:49Chocolate lasagne!

0:14:49 > 0:14:52With strawberries, raspberries and cream.

0:14:52 > 0:14:54That's my sort of dessert!

0:14:54 > 0:14:58I just hope Sasha leaves herself enough time to present it well.

0:15:07 > 0:15:10Sophie, not a lot of ingredients here.

0:15:10 > 0:15:13So can you let us know what you're going to cook for us?

0:15:13 > 0:15:16- I'm going to cook a moules marinieres.- Nice.

0:15:16 > 0:15:19And then I decided to make an apple turnover

0:15:19 > 0:15:22cos it's one of the dishes I like to make and is really tasty.

0:15:22 > 0:15:25Why would it be so important to have a place in the quarterfinal?

0:15:25 > 0:15:28I'd like to show my mum I can cook cos she's helped me

0:15:28 > 0:15:30all the way through this.

0:15:30 > 0:15:33Come on, come on!

0:15:33 > 0:15:36Sophie's taking a bit of a risk washing her own mussels.

0:15:36 > 0:15:38She has to make sure there's no grittiness

0:15:38 > 0:15:41and that we have lovely, clean, cooked mussels.

0:15:41 > 0:15:44That's it. A little bit more, a little bit more...

0:15:44 > 0:15:46Her dessert, apple turnover.

0:15:46 > 0:15:49It's got to be sweet but sharp, buttery pastry, lots of sugar on it.

0:15:49 > 0:15:52If Sophie can get this right, we are in for a feast.

0:15:54 > 0:15:58Time flies when you're having fun! You are halfway. 30 minutes gone!

0:16:05 > 0:16:08Danielle, what two dishes are you cooking?

0:16:08 > 0:16:12Salmon filled with soft cheese and bacon on the top,

0:16:12 > 0:16:17and then for dessert, a mango, raspberry and ginger crumble.

0:16:17 > 0:16:20Wow! This is very adventurous, isn't it?

0:16:20 > 0:16:23Well, I really like raspberries and mangoes together,

0:16:23 > 0:16:26so then I thought, "Ooh, a ginger crumble."

0:16:26 > 0:16:29- We look forward to it.- Absolutely.

0:16:35 > 0:16:37Stuffed salmon with cream cheese.

0:16:37 > 0:16:40I'm just hoping that combination really works for her.

0:16:40 > 0:16:44For dessert, raspberry and mango crumble served with some cream. Yum!

0:16:44 > 0:16:47Taste of the tropics and drop it straight into Great Britain.

0:16:47 > 0:16:48A classic.

0:16:55 > 0:16:58Nia, what are you going to cook for us?

0:16:58 > 0:17:01I'm doing duck with pomegranate and mint

0:17:01 > 0:17:04served with a side of potato and mushroom gratin.

0:17:04 > 0:17:09And then warm honey pears with Gorgonzola and walnuts.

0:17:09 > 0:17:10Hello!

0:17:10 > 0:17:14Wow! What makes you want to put combinations like this together

0:17:14 > 0:17:16which are a bit more daring than normal?

0:17:16 > 0:17:19Well, I think it impresses.

0:17:19 > 0:17:22And I think it's very unusual but the tastes really work together.

0:17:26 > 0:17:31Duck with pomegranate and mint. Really interesting combination.

0:17:31 > 0:17:33I'm just hoping they work.

0:17:33 > 0:17:36For dessert, Nia has to balance the very sweet, ripe pear

0:17:36 > 0:17:40with the saltiness of that Gorgonzola but one can't overpower the other.

0:17:44 > 0:17:47You have only five minutes left,

0:17:47 > 0:17:49you must think about getting your food on the plate.

0:17:51 > 0:17:5460 seconds left, guys!

0:17:57 > 0:18:01That's it, your time is up. Please step away from your benches.

0:18:11 > 0:18:15Sasha has cooked a main course of asparagus risotto.

0:18:21 > 0:18:25Sasha, I like the fact that your rice still has a bit of a chalky centre

0:18:25 > 0:18:26and a lovely crunch to it.

0:18:26 > 0:18:28It's a very sophisticated flavour

0:18:28 > 0:18:32but for me, another big knob of butter at the end

0:18:32 > 0:18:34just to make it really lovely and rich.

0:18:34 > 0:18:37The great thing here is your asparagus is beautifully cooked.

0:18:37 > 0:18:41You've kept the green colour, it's really vibrant and fresh.

0:18:41 > 0:18:46Sasha's dessert is chocolate lasagne made with sheets of chocolate

0:18:46 > 0:18:50filled with strawberries, raspberries and cream.

0:18:52 > 0:18:54Got enough there?

0:18:55 > 0:18:58Sasha, you've used four ingredients

0:18:58 > 0:19:02and they are absolutely made to be with each other.

0:19:02 > 0:19:05But, what I like the most, that milk chocolate,

0:19:05 > 0:19:09it's really sweet. Great invention, very delicious, indeed. Well done.

0:19:11 > 0:19:14I just want to dive into this dessert.

0:19:14 > 0:19:17Creamy, chocolatey, sweet from the fruit... I'm loving the layers.

0:19:17 > 0:19:20I love the way you're thinking about your dessert.

0:19:20 > 0:19:21- Thank you.- Well done.

0:19:21 > 0:19:24It's an incredible feeling...

0:19:24 > 0:19:29It's amazing. The judges liked something I made up.

0:19:30 > 0:19:33Danielle's cooked a main course of cream cheese filled salmon,

0:19:33 > 0:19:36topped with bacon and dill,

0:19:36 > 0:19:38with courgettes, red onions and green beans.

0:19:44 > 0:19:48You have the sweet, tender flesh of the salmon

0:19:48 > 0:19:50and then you have layers of salty bacon on top.

0:19:50 > 0:19:54Then those lovely vegetables, the courgettes and the onions,

0:19:54 > 0:19:56which have caramelised. A very nice dish.

0:19:56 > 0:20:01It's a really lovely sensation in texture and flavour.

0:20:01 > 0:20:04If anything, I don't know if you need the beans.

0:20:04 > 0:20:08Danielle's dessert is mango, raspberry and ginger crumble,

0:20:08 > 0:20:09served with cream.

0:20:11 > 0:20:12Those lovely raspberries,

0:20:12 > 0:20:15it's got that girly pink around the sides. I'm loving this.

0:20:22 > 0:20:25Underneath that layer of crumbly goodness

0:20:25 > 0:20:30you have mangoes, raspberries and a whack of ginger in there.

0:20:30 > 0:20:33Fantastic dessert.

0:20:33 > 0:20:36Inside that crumble is this wonderful, thick mango

0:20:36 > 0:20:40cooked down with those raspberries. I think it's really good.

0:20:40 > 0:20:43I like the fact you're playing with flavours.

0:20:44 > 0:20:47It feels really good when the judges eat my food

0:20:47 > 0:20:51because it means all the practising I've done is for the best.

0:20:52 > 0:20:55Sophie's made a main course of moules marinieres,

0:20:55 > 0:21:00a classic French dish of mussels in a cream and garlic sauce.

0:21:06 > 0:21:09This is how mussels should be served,

0:21:09 > 0:21:12clattered into a big bowl with lots of bread on the side

0:21:12 > 0:21:14so you can mop up those wonderful juices.

0:21:14 > 0:21:17You took on the task of cleaning the mussels yourself

0:21:17 > 0:21:19and you've done a really good job.

0:21:19 > 0:21:22You've got the saltiness coming from those mussels

0:21:22 > 0:21:24which are all perfectly cooked.

0:21:24 > 0:21:26For me it needs a bit of lemon, or something like that

0:21:26 > 0:21:30just to round it all off. But it's a very, very delicious bowl of mussels.

0:21:32 > 0:21:35For dessert, Sophie's made apple turnover

0:21:35 > 0:21:39topped with apple puree and served with whipped cream.

0:21:44 > 0:21:48Sophie, your pastry is so buttery, velvety soft and crumbly

0:21:48 > 0:21:51going with those wonderful sharp, yet sweet apples.

0:21:51 > 0:21:55I like that you have that little layer of tart apple in the interior

0:21:55 > 0:21:59and you've got those lovely layers of light and buttery pastry.

0:21:59 > 0:22:01I'm really liking this dessert.

0:22:01 > 0:22:03I'm feeling really proud of myself.

0:22:03 > 0:22:05I didn't think I was quite going to pull it off.

0:22:08 > 0:22:10Nia's main course is seared duck,

0:22:10 > 0:22:12with pomegranate, mint and rocket

0:22:12 > 0:22:15and a layered potato and mushroom gratin, or bake.

0:22:21 > 0:22:22You get a little bit of mint

0:22:22 > 0:22:25and then you get the iron richness that comes from the duck,

0:22:25 > 0:22:27and then a sweetness from those pomegranates.

0:22:27 > 0:22:31I think it's really adventurous. I think it's very clever.

0:22:31 > 0:22:32- Thanks very much.- Well done.

0:22:34 > 0:22:36It was a brave move to choose this dish

0:22:36 > 0:22:39because there's so much going on here.

0:22:39 > 0:22:42A really good dish and I really like all the flavours in my mouth.

0:22:42 > 0:22:44Thank you.

0:22:44 > 0:22:46Nia's second course is honey pears

0:22:46 > 0:22:50with gorgonzola cheese, walnuts and a honey dressing.

0:22:57 > 0:23:00Nia... Wow! The crumbly, salty texture from that blue cheese,

0:23:00 > 0:23:03combined with an earthy, nuttiness

0:23:03 > 0:23:06and that sweet pear, it's fantastic.

0:23:06 > 0:23:07Thank you.

0:23:07 > 0:23:09This is a surprise.

0:23:09 > 0:23:11The walnuts with the salty cheese,

0:23:11 > 0:23:13going with the sweet honey

0:23:13 > 0:23:16and those wonderful, creamy delicious pears.

0:23:16 > 0:23:17It's a great, great thing.

0:23:17 > 0:23:20Your cooking is really original

0:23:20 > 0:23:22and a little bit dangerous.

0:23:22 > 0:23:24I like that.

0:23:24 > 0:23:29I'm most proud of my daredeviling with my pears

0:23:29 > 0:23:31and my Gorgonzola cheese

0:23:31 > 0:23:35because they thought most people would be scared of trying it.

0:23:46 > 0:23:49An exciting day in the MasterChef kitchen.

0:23:49 > 0:23:51I'm really surprised by some of the food

0:23:51 > 0:23:55and I'm now faced with the reality I've got to send three of them home.

0:23:55 > 0:23:57Can you believe that only one person's going through.

0:23:57 > 0:23:59Oh...

0:23:59 > 0:24:01- We all did really well.- Yeah.

0:24:01 > 0:24:05Today, we've seen passionate cooks and they produced delicious food.

0:24:05 > 0:24:07It's going to make for a very tough decision.

0:24:09 > 0:24:12Danielle's main course was really interesting.

0:24:12 > 0:24:15You had that layer of salty bacon on top with the dill.

0:24:15 > 0:24:18I really didn't know if it needed the green beans. I agree with you.

0:24:18 > 0:24:21Do you know what, as a mouthful, it was all good.

0:24:21 > 0:24:23Then for dessert we had that wonderful tropical flavour

0:24:23 > 0:24:26of mangoes, raspberries and ginger in a crumble.

0:24:26 > 0:24:29It was a really good looking dessert and a really good tasting dessert.

0:24:29 > 0:24:33I think I've shown the judges that I can combine flavours

0:24:33 > 0:24:35to make them into a nice meal.

0:24:35 > 0:24:37Sasha gave us risotto.

0:24:37 > 0:24:40I really like the creaminess and the rice was cooked perfectly.

0:24:40 > 0:24:42I could have done with more butter.

0:24:42 > 0:24:45Dessert, as you well know, I have a sweet tooth

0:24:45 > 0:24:48and I devoured that dessert.

0:24:48 > 0:24:49Sasha used four ingredients,

0:24:49 > 0:24:52chocolate, raspberry, strawberries and cream and it was cracking.

0:24:52 > 0:24:55I'm really not sure what's going to happen

0:24:55 > 0:24:58but it would just be really amazing to get through.

0:24:58 > 0:25:01Nia is an adventurous cook.

0:25:01 > 0:25:04Duck, pomegranate and mint and a potato and mushroom gratin.

0:25:04 > 0:25:08For me, it worked. Nia's cheese course was a risky one

0:25:08 > 0:25:09and I think it paid off.

0:25:09 > 0:25:13That lovely, salty blue cheese, the wonderfully sweet pears

0:25:13 > 0:25:15and that nutty walnut, very nice textures

0:25:15 > 0:25:17and wonderful flavours.

0:25:17 > 0:25:19We've made it very hard

0:25:19 > 0:25:22because every person had amazing dishes.

0:25:22 > 0:25:25I loved Sophie's dishes today.

0:25:25 > 0:25:26She cooked her mussels perfectly.

0:25:26 > 0:25:29Nice and plump and sweet as well.

0:25:29 > 0:25:30I just think it needed to be a bit sharper

0:25:30 > 0:25:34to be able to go with that rich and creamy, sweet sauce.

0:25:34 > 0:25:36The apple turnover, Sophie got absolutely right.

0:25:36 > 0:25:38The textures were wonderful.

0:25:38 > 0:25:43It's just so nerve-racking thinking, "Could she go through, or could I."

0:25:43 > 0:25:46We had some really adventurous and quite creative cooks today.

0:25:46 > 0:25:50That's going to make for a difficult decision. Who's it going to be?

0:25:50 > 0:25:54- It's really hard to just wait, isn't it?- Yeah.

0:25:54 > 0:25:57But the clock's just going now, tick-tock,

0:25:57 > 0:25:59tick-tock...

0:26:07 > 0:26:10You've showed us wonderful dishes today

0:26:10 > 0:26:12and we're really impressed.

0:26:14 > 0:26:17Tough decision. We've actually got to lose three very good cooks.

0:26:17 > 0:26:19We only have one quarterfinal place.

0:26:28 > 0:26:29Our quarterfinalist...

0:26:29 > 0:26:32is Nia.

0:26:32 > 0:26:36- Congratulations. - Congratulations, Nia. Well done.

0:26:36 > 0:26:40- Well done, Nia. - Well done.- Well done.

0:26:44 > 0:26:46I want to jump up and down and reach the roof.

0:26:46 > 0:26:48I'm really, really happy.

0:26:51 > 0:26:54My day's been extraordinary today.

0:26:54 > 0:26:56I'm definitely glad that I came on

0:26:56 > 0:26:58and it's just so good that I've got this far.

0:27:00 > 0:27:03I'm feeling a bit disappointed,

0:27:03 > 0:27:07but still happy I've made it this far.

0:27:09 > 0:27:12A little bit disappointed but I had tonnes of fun today.

0:27:12 > 0:27:14It's been an incredible experience.

0:27:15 > 0:27:19I hope Nia gets as far as she wants and I wish her good luck.

0:27:22 > 0:27:25It feels amazing, you know, and I'm just so glad

0:27:25 > 0:27:26that this has happened.

0:27:29 > 0:27:31I'm really going to try my best.

0:27:34 > 0:27:36Nia will be back for the quarterfinal

0:27:36 > 0:27:39when she'll compete with three other heat winners

0:27:39 > 0:27:42for the title of Junior MasterChef.

0:27:45 > 0:27:47If you'd like to make John's masterclass dish,

0:27:47 > 0:27:51visit CBBC's Junior MasterChef page for the recipe.

0:27:55 > 0:27:58Subtitles by Red Bee Media Ltd