0:00:02 > 0:00:03MasterChef is back.
0:00:03 > 0:00:08Hundreds auditioned and now the best 60 amateur cooks are through.
0:00:08 > 0:00:10I'm not that mad, wait until you hear what's in me dish.
0:00:11 > 0:00:13It's burnt! No!
0:00:13 > 0:00:15We call that enthusiastically crisp.
0:00:15 > 0:00:18Each week 12 new contestants battle for just four places
0:00:18 > 0:00:21in Friday's quarterfinal.
0:00:21 > 0:00:22It's so raw.
0:00:23 > 0:00:27Only the strongest will make it to the final challenges.
0:00:27 > 0:00:29Not as lovely as your pear!
0:00:30 > 0:00:32I love it. Ha ha.
0:00:34 > 0:00:36Happy anniversary, 10 years!
0:00:36 > 0:00:38Three wives but only one co-judge.
0:00:38 > 0:00:41Cooking doesn't get tougher than this.
0:00:48 > 0:00:52These six amateurs all think they've got what it takes
0:00:52 > 0:00:54to become MasterChef.
0:00:57 > 0:00:59But at the end of today's heat,
0:00:59 > 0:01:02only two will become quarter-finalists.
0:01:15 > 0:01:18A very warm welcome to MasterChef,
0:01:18 > 0:01:23the start of a brand-new competition.
0:01:23 > 0:01:25Our tenth.
0:01:25 > 0:01:29Any one of you could, of course, go all the way.
0:01:31 > 0:01:32That is if you can cook.
0:01:32 > 0:01:36To begin with, we want you to cook your own dish
0:01:36 > 0:01:39and this dish will be your calling card,
0:01:39 > 0:01:42it will give us an idea of what sort of cook you are.
0:01:42 > 0:01:46Ladies and gentlemen, one hour, let's cook.
0:01:57 > 0:02:00How we show our love in our family is that we cook for people.
0:02:00 > 0:02:04It's about getting friends together and eating together and I love that.
0:02:07 > 0:02:10This bench smells really nice.
0:02:10 > 0:02:12I'm making a lamb and chickpea curry
0:02:12 > 0:02:15with some couscous and roasted veg.
0:02:15 > 0:02:17I come from a Pakistani/Indian background.
0:02:17 > 0:02:20Whenever I used to go to my friends houses they'd always have
0:02:20 > 0:02:22very bland, boring looking food
0:02:22 > 0:02:25whereas my mother's was just beautiful, it was fantastic
0:02:25 > 0:02:29and it was colourful and that's kind of where I got my love from.
0:02:32 > 0:02:35I trust her spicing because her mum has taught her.
0:02:35 > 0:02:37Well, I hope, her mum's taught her.
0:02:42 > 0:02:46Whatever I cook, I like to make something of my personality into it.
0:02:46 > 0:02:49I like to take a recipe and then twist it a little bit.
0:02:52 > 0:02:55Robert, can I ask you why you've got something I haven't seen
0:02:55 > 0:02:57since I was a child, instant mashed potato?
0:02:57 > 0:02:59Well, weirdly I was in a restaurant in Italy,
0:02:59 > 0:03:01a Michelin two-starred restaurant
0:03:01 > 0:03:05and they'd made potato pasta which I thought was delicious
0:03:05 > 0:03:08and since I got back from Italy I've been trying to recreate it
0:03:08 > 0:03:10and I thought, "Instant mash", and I just tried it
0:03:10 > 0:03:12and it just softens the pasta a little bit. I don't know,
0:03:12 > 0:03:15it'll be up to you to judge as to whether it works or not.
0:03:15 > 0:03:16Why have you got a tin of apricots?
0:03:16 > 0:03:19Because apricots and mushrooms, especially porcini,
0:03:19 > 0:03:21just meld together so well as tastes.
0:03:21 > 0:03:23Best of luck, you're intriguing. See you later.
0:03:26 > 0:03:29Pasta made with potato is not an unusual thing at all.
0:03:31 > 0:03:35Using instant mash on MasterChef, today it's a first.
0:03:41 > 0:03:44Holly, what does cooking mean to you, what's it all about?
0:03:44 > 0:03:47I used to love cooking at GCSE level,
0:03:47 > 0:03:50kind of noticed I was slightly ahead of everyone else that
0:03:50 > 0:03:54was cooking cupcakes and I'm doing stuffed vine leaves, for example.
0:03:54 > 0:03:57And then I think once I hit 18 and got treated to a nice
0:03:57 > 0:04:00Michelin star dinner, I thought, "This is what I want to do."
0:04:03 > 0:04:05Holly is being quite ambitious.
0:04:05 > 0:04:09We have got duck with orange and chocolate and cabbage.
0:04:09 > 0:04:11Holly's showing us she's a daring cook
0:04:11 > 0:04:14and she wants to try big flavours, but can she do it?
0:04:14 > 0:04:15That's the issue.
0:04:17 > 0:04:20You don't want your first dish to sort of blend into the background.
0:04:21 > 0:04:25I know it's going to be a challenge working with such strong flavours
0:04:25 > 0:04:27but I do think they go really well together.
0:04:27 > 0:04:29You're nearly halfway.
0:04:29 > 0:04:30It's racing.
0:04:32 > 0:04:37Four children, 17-year-old right down to four,
0:04:37 > 0:04:38so the house is always very full,
0:04:38 > 0:04:41lots going on, lots of food to prepare.
0:04:41 > 0:04:45James is promising something really sophisticated.
0:04:45 > 0:04:49Partridge cooked two different ways and he's going to serve it with
0:04:49 > 0:04:53chocolate, redcurrants, cabbage and beetroot.
0:04:53 > 0:04:57Right now James is trying to demonstrate as much as he possibly can.
0:04:58 > 0:05:00Hello, James. Hello. Why MasterChef?
0:05:00 > 0:05:04My family says, you know, "You should go for it," so here I am.
0:05:04 > 0:05:05How good are you?
0:05:06 > 0:05:07Pretty good.
0:05:07 > 0:05:09Can I say that? You just did!
0:05:09 > 0:05:11Oh, yeah, OK.
0:05:13 > 0:05:16You've got just over 20 minutes left.
0:05:20 > 0:05:21Hello, Kristyn. Hello, Gregg.
0:05:21 > 0:05:24Oh, I can't trace your accident. Where are you from?
0:05:24 > 0:05:26I am Canadian. Canadian! Canadian, yes indeed.
0:05:26 > 0:05:29My husband's British and I wanted to come in and join the UK.
0:05:29 > 0:05:31What do you do now?
0:05:31 > 0:05:33I am a research and development scientist
0:05:33 > 0:05:35for a global snacks company.
0:05:35 > 0:05:36Wow! Yeah.
0:05:36 > 0:05:38So you're a research scientist... Yes.
0:05:38 > 0:05:41And you've come to Britain, and you're on a MasterChef.
0:05:41 > 0:05:43You really do love an adventure, don't you? I do, yes.
0:05:43 > 0:05:46It is an adventure for me, every day's an adventure.
0:05:48 > 0:05:50Quite excited to start cooking my first dish,
0:05:50 > 0:05:53it's something that I would do at a dinner party.
0:05:55 > 0:05:56And I hope it brings, like,
0:05:56 > 0:05:59contentment to people, just like a big warm hug.
0:06:00 > 0:06:03Kristyn's doing a stuffed pork loin filled with mushrooms
0:06:03 > 0:06:07and lots of crispy sage and crispy potatoes.
0:06:07 > 0:06:08It sounds like a good dish.
0:06:08 > 0:06:11It's a bold dish as long as she's brave with those flavours.
0:06:20 > 0:06:22Rob, it appears to me
0:06:22 > 0:06:25like you're making some sort of beef Wellington here. Exactly that.
0:06:25 > 0:06:28It's a deconstructed beef Wellington so it's cooking all the individual
0:06:28 > 0:06:31components separately and bringing them together at the end.
0:06:31 > 0:06:33Impressive. If you'd done beef Wellington properly
0:06:33 > 0:06:35the pastry on the bottom's never quite right,
0:06:35 > 0:06:38it's difficult to get the beef perfect, this way you can control everything.
0:06:38 > 0:06:40There's a chef mate of mine not far away
0:06:40 > 0:06:42who I reckon could do a beef Wellington perfectly.
0:06:42 > 0:06:46OK, well, I'm looking forward to his feedback!
0:06:51 > 0:06:53This tells me what sort of person he really is
0:06:53 > 0:06:56and what sort of cook he really is. He wants control. Well, good,
0:06:56 > 0:06:59if he's got control of his food, he's going to produce a good dish.
0:06:59 > 0:07:02I eat out a lot at really nice restaurants.
0:07:02 > 0:07:06That gives you great ideas and thinking, "That was delicious."
0:07:06 > 0:07:09But, the judges, they've eaten hundreds of beef Wellingtons
0:07:09 > 0:07:12over the years, but they've never had one quite like this.
0:07:13 > 0:07:15You have 15 minutes left.
0:07:18 > 0:07:21This is a great demonstration of what sort of cooks there are around this country,
0:07:21 > 0:07:23cooks from all walks of life, different styles.
0:07:23 > 0:07:26That's what MasterChef is all about,
0:07:26 > 0:07:28finding a great cook amongst this lot.
0:07:32 > 0:07:34For some reason the pasta recipe that I've used
0:07:34 > 0:07:37time and time again just doesn't seem to want to work.
0:07:39 > 0:07:42It looks as though that instant mashed potato
0:07:42 > 0:07:44is drawing all the liquid out of the dough
0:07:44 > 0:07:47and the whole thing is all crumbly.
0:07:47 > 0:07:50I'm fearing at the moment he's not going to get the ravioli done.
0:08:00 > 0:08:02Robert, four minutes my friend.
0:08:09 > 0:08:10Time's up.
0:08:15 > 0:08:21Canadian-born Kristyn's calling card is mushroom stuffed pork tenderloin
0:08:21 > 0:08:24on creamed leeks with roasted potatoes,
0:08:24 > 0:08:27tomatoes and crispy sage.
0:08:34 > 0:08:37I like the flavour in your leeks.
0:08:37 > 0:08:39Thank you. But, I don't know whether
0:08:39 > 0:08:42you have vampires roaming around the woods of Canada.
0:08:42 > 0:08:45Too much garlic and far too much sage.
0:08:45 > 0:08:48The way you've cooked the pork, it's lovely and pink and still moist.
0:08:48 > 0:08:50Your stuffing is still sweet.
0:08:50 > 0:08:53It may be a little bit over the top with the sage,
0:08:53 > 0:08:55it may be a little bit over the top with the garlic
0:08:55 > 0:08:59but what it does do is it tells me you're a bold cook
0:08:59 > 0:09:02and I like that. Thank you.
0:09:03 > 0:09:07Father-of-four James has chosen to cook partridge two ways -
0:09:07 > 0:09:11breast and confit leg -
0:09:11 > 0:09:13on Savoy cabbage and a beetroot fondant
0:09:13 > 0:09:18with a chestnut and chocolate rissole and a redcurrant puree.
0:09:18 > 0:09:24I'm concerned about the raspberry milkshake colour.
0:09:24 > 0:09:29I totally agree, it turned a lot pinker than I thought it would.
0:09:37 > 0:09:40Your bird is cooked really well, lovely gamey flavour.
0:09:40 > 0:09:41Despite that sauce being shocking pink
0:09:41 > 0:09:43it's actually fruity and lovely.
0:09:43 > 0:09:46There's earthy beetroot there, I love the rissole you've made.
0:09:46 > 0:09:49Mate, you cook. I'm impressed.
0:09:49 > 0:09:50Thank you.
0:09:50 > 0:09:52I think it's really delicious.
0:09:52 > 0:09:55You're showing all your skills on one plate.
0:09:55 > 0:09:57James, good job.
0:09:58 > 0:10:02I knew also that that pink sauce was going to be a sticking point
0:10:02 > 0:10:03but the comments were amazing.
0:10:03 > 0:10:06I'm really, really happy. Couldn't be happier at this stage.
0:10:08 > 0:10:12Training manager Sumera's dish is spiced chickpea and lamb,
0:10:12 > 0:10:15roasted vegetables and a lemon couscous
0:10:15 > 0:10:17made with caramelised grapes.
0:10:17 > 0:10:20I like the idea of your presentation
0:10:20 > 0:10:24but it most certainly needs tidying up. Yes.
0:10:33 > 0:10:35Your lamb stew is OK
0:10:35 > 0:10:40but the flavour you have in your couscous
0:10:40 > 0:10:43and your vegetables is outstanding.
0:10:43 > 0:10:45Outstanding. Thank you.
0:10:46 > 0:10:49The stew is a bit heavy and dense. OK.
0:10:49 > 0:10:51But you've got some really good touches,
0:10:51 > 0:10:53you've got some really lovely flavours.
0:10:53 > 0:10:55You obviously know how to use the spices very, very well,
0:10:55 > 0:10:58but the most impressive thing for me is that couscous,
0:10:58 > 0:11:02I've never seen it done before and it's absolutely delicious.
0:11:03 > 0:11:06Gosh, when the professional says to you,
0:11:06 > 0:11:08"You know your way around some spices",
0:11:08 > 0:11:10I was like, "Oh, you think that? Great!"
0:11:11 > 0:11:16Management consultant Rob is serving a deconstructed beef Wellington -
0:11:16 > 0:11:20fillet steak and a mushroom duxelle,
0:11:20 > 0:11:22topped with a puff pastry sliver
0:11:22 > 0:11:25with parsnip puree and carrots
0:11:25 > 0:11:28and a red wine and blackberry sauce.
0:11:32 > 0:11:36To take a grand classic
0:11:36 > 0:11:40and take it apart is a really game thing to do
0:11:40 > 0:11:44and now what we've got is a steak with mushrooms and a pastry straw.
0:11:44 > 0:11:46It doesn't have the same impact.
0:11:47 > 0:11:48Let's go.
0:11:56 > 0:11:59Your sauce turns your pastry soggy, your meat soggy,
0:11:59 > 0:12:01your puree soggy and your mushrooms soggy.
0:12:01 > 0:12:04That's the wonder of a beef Wellington,
0:12:04 > 0:12:06everything is wrapped up. Do you know what a beef Wellington is?
0:12:06 > 0:12:09It's the poshest pie in the whole world.
0:12:09 > 0:12:11And it's a pie.
0:12:11 > 0:12:13I like the way you've cooked the beef,
0:12:13 > 0:12:17I really like your sauce but I wouldn't ever try and deconstruct
0:12:17 > 0:12:20a beef Wellington. Leave it alone, it's done nothing to you, Rob.
0:12:21 > 0:12:23Pretty intimidating. Normally people are quite polite,
0:12:23 > 0:12:25they sit down and say, "This is nice, this is lovely."
0:12:25 > 0:12:28It's pretty rare to get somebody who's sitting there
0:12:28 > 0:12:31actually trying to find fault with your dish and pick holes in it.
0:12:33 > 0:12:3722-year-old Holly has cooked five-spiced duck breast
0:12:37 > 0:12:39with carrot and orange puree,
0:12:39 > 0:12:42red cabbage, watercress
0:12:42 > 0:12:43and grated chocolate.
0:12:43 > 0:12:48I've never had chocolate and carrot before.
0:12:55 > 0:12:57Unfortunately, the skin of your duck is burnt.
0:12:59 > 0:13:01You've got the spicing on the top of your duck,
0:13:01 > 0:13:04your veggies are crispy and got flavour.
0:13:04 > 0:13:06I don't believe you need chocolate. OK.
0:13:06 > 0:13:08I understand why you're doing it,
0:13:08 > 0:13:10because you're trying have a point of difference
0:13:10 > 0:13:13but there's not enough chocolate on there to make an impact.
0:13:13 > 0:13:16But pretty good. Thank you.
0:13:16 > 0:13:18As an introduction to your cooking,
0:13:18 > 0:13:21I've now realised you have a decent palate
0:13:21 > 0:13:24but you still have some technical lessons to learn.
0:13:28 > 0:13:30Lindy Hopper Robert's calling card
0:13:30 > 0:13:34is instant mashed potato pasta ravioli
0:13:34 > 0:13:36with a porcini mushroom filling
0:13:36 > 0:13:40and an apricot and hazelnut salad with truffle dressing.
0:13:40 > 0:13:43I have to say I admire your resolve
0:13:43 > 0:13:45because with 10 minutes to go
0:13:45 > 0:13:47you were still putting pasta through the pasta machine.
0:13:55 > 0:14:00You are the first person to come onto this competition in 10 years
0:14:00 > 0:14:03and bring in a tub of instant mashed potato,
0:14:03 > 0:14:05and somehow or another, you've pulled it off.
0:14:05 > 0:14:07I admire your technique cos your ravioli
0:14:07 > 0:14:10and the way in which they have been rolled out are brilliant.
0:14:10 > 0:14:12Your filling is strong,
0:14:12 > 0:14:15but now I understand why you want the apricot, because the apricot
0:14:15 > 0:14:19knocks that strength of that dry porcini out a little bit.
0:14:19 > 0:14:21Good job.
0:14:21 > 0:14:24This is your calling card, really, to MasterChef.
0:14:24 > 0:14:28I now know you have skill and I also realise you are flamboyant.
0:14:30 > 0:14:33I hope they see something in me that's going to take me forward.
0:14:33 > 0:14:35I think I made an interesting impression,
0:14:35 > 0:14:36I'm not sure whether it was a good one!
0:14:38 > 0:14:40Well, that was a good start.
0:14:40 > 0:14:42An amazing insight into you as cooks.
0:14:44 > 0:14:47But that's it, fun time is over.
0:14:47 > 0:14:51When we get you back in, the gloves are off.
0:14:52 > 0:14:54Off you go.
0:14:59 > 0:15:05That was so quick! I couldn't get my pasta to set. It was crumbly.
0:15:13 > 0:15:17Now, this is the sweet or savoury invention test.
0:15:17 > 0:15:22The blue box contains the ingredients to make a sweet dish,
0:15:22 > 0:15:28the green box has got the ingredients to make a savoury dish.
0:15:28 > 0:15:30Before the contestants attempt it,
0:15:30 > 0:15:33would you like to have a go? OK.
0:15:34 > 0:15:36You've got to choose.
0:15:36 > 0:15:38I'm going to take the savoury. Righto.
0:15:40 > 0:15:44John will now have an hour to create a dish from lamb mince,
0:15:44 > 0:15:45an aubergine,
0:15:45 > 0:15:47a pomegranate,
0:15:47 > 0:15:48heritage carrots,
0:15:48 > 0:15:50tomatoes,
0:15:50 > 0:15:51feta cheese,
0:15:51 > 0:15:53yoghurt, cumin seeds,
0:15:53 > 0:15:55spring onions,
0:15:55 > 0:15:57parsley and fresh mint.
0:15:58 > 0:16:00He also has a basic larder.
0:16:02 > 0:16:03Right, good luck.
0:16:12 > 0:16:13What are you making, John?
0:16:13 > 0:16:16I'm going to try and make a little Imam Bayildi,
0:16:16 > 0:16:17which is an aubergine salad
0:16:17 > 0:16:20and little flatbreads stuffed with spiced lamb.
0:16:22 > 0:16:25But the only spices I've got are cumin, black pepper
0:16:25 > 0:16:28and a bit of mustard so I've made a spice mix up out of that.
0:16:35 > 0:16:37Warm water, little bit of sugar,
0:16:37 > 0:16:39some yoghurt and flour.
0:16:39 > 0:16:41Good old-fashioned flatbread recipe.
0:16:44 > 0:16:47I might actually just do three different types of flatbread.
0:16:49 > 0:16:51John's now talking about making three lots of flatbreads,
0:16:51 > 0:16:53one with mince...
0:16:54 > 0:16:56..one with feta and one plain one.
0:16:58 > 0:16:59Flatbreads three ways.
0:17:01 > 0:17:02And one of them's a flatbread!
0:17:03 > 0:17:07Enjoy yourself, let your creativity just flood out!
0:17:16 > 0:17:17Well done.
0:17:19 > 0:17:23From the savoury box, John has made three flatbreads -
0:17:23 > 0:17:24one plain,
0:17:24 > 0:17:26one with spiced lamb
0:17:26 > 0:17:28and one with feta cheese -
0:17:28 > 0:17:30with a feta and mint salad,
0:17:30 > 0:17:32a carrot garnish
0:17:32 > 0:17:35and a spiced aubergine Imam Bayildi.
0:17:41 > 0:17:43John, you would demolish the whole thing.
0:17:43 > 0:17:44Good!
0:17:44 > 0:17:47But I think the next round is a very, very big step up.
0:17:47 > 0:17:50Inventiveness in the hands of a novice can be terrifying.
0:17:52 > 0:17:53Let's get them in.
0:18:06 > 0:18:11The blue box contains the ingredients to make a sweet dish.
0:18:11 > 0:18:15The green box has got the ingredients to make a savoury dish.
0:18:17 > 0:18:20We're now going to give you 10 minutes to design your dish.
0:18:20 > 0:18:21Everybody now choose.
0:18:27 > 0:18:32The green savoury boxes contain the same ingredients that John cooked with.
0:18:37 > 0:18:40Yes, I think I'm a bit more of a savoury girl.
0:18:40 > 0:18:42I'm pretty sure I can put something together
0:18:42 > 0:18:44that's going to be more than edible.
0:18:46 > 0:18:48Feeling OK, maybe I should have gone with the sweet box
0:18:48 > 0:18:51but I've got some great ingredients here so let's see what I can do.
0:18:51 > 0:18:54Only Kristyn has chosen to do a sweet.
0:18:54 > 0:18:57Her box contains figs,
0:18:57 > 0:18:59stem ginger in syrup,
0:18:59 > 0:19:01mascarpone,
0:19:01 > 0:19:03rosemary, pine nuts,
0:19:03 > 0:19:04puff pastry,
0:19:04 > 0:19:07apricots, lavender
0:19:07 > 0:19:09and three extra eggs.
0:19:09 > 0:19:11I have an idea about what I'm going to do.
0:19:11 > 0:19:14It's just trying to make it work with things I haven't used before.
0:19:16 > 0:19:17Time's up.
0:19:18 > 0:19:21This is a very important round because at the end of this,
0:19:21 > 0:19:24two of you will be leaving the competition.
0:19:25 > 0:19:28Ladies and gentlemen, one hour,
0:19:28 > 0:19:29let's cook.
0:19:41 > 0:19:45Holly, you seemed to come to a conclusion pretty quickly.
0:19:45 > 0:19:47We did a barbecue and I did some lamb burgers then
0:19:47 > 0:19:50and, sort of, the ingredients I've got here
0:19:50 > 0:19:52are the kind of ingredients I was using when I did the barbecue so...
0:19:52 > 0:19:54Just a quick conclusion.
0:20:00 > 0:20:02Are you deconstructing a tomato, Rob?
0:20:02 > 0:20:05No, no, this is going to be very traditional.
0:20:05 > 0:20:08I want to show you that I can do something slightly more sensible,
0:20:08 > 0:20:10slightly more normal.
0:20:17 > 0:20:1920 minutes gone.
0:20:25 > 0:20:29Sumera, have we got enough spice on this bench for you? No!
0:20:29 > 0:20:32What do you think your mother is shouting to you right now to cook?
0:20:32 > 0:20:34"Make a bloody kebab, girl!"
0:20:35 > 0:20:36Brilliant. Thank you.
0:20:41 > 0:20:43Half an hour gone.
0:20:43 > 0:20:44You are halfway.
0:20:51 > 0:20:54As you may have gathered, I do like to use lots of processes
0:20:54 > 0:20:57but this one, concentrate on the flavour.
0:21:06 > 0:21:08I think you'll find people are doing similar things, you know,
0:21:08 > 0:21:12kebabs, mixed minced dishes and I just want mine to stand out.
0:21:24 > 0:21:28How do you feel about being the only person to choose the sweet box?
0:21:28 > 0:21:31I'm kind of happy about that, actually.
0:21:31 > 0:21:34You don't think you're missing out on not making another meatball?
0:21:34 > 0:21:35No, exactly!
0:21:37 > 0:21:40I'm a little disappointed, I don't mind admitting,
0:21:40 > 0:21:41that there's only one dessert in the room.
0:21:44 > 0:21:47Her food is going to be very different to the other five.
0:22:02 > 0:22:05This is your last 60 seconds, you have one more minute.
0:22:13 > 0:22:16Guys, that's it, your time's up.
0:22:26 > 0:22:30From the savoury box, Rob has made lamb koftas
0:22:30 > 0:22:32with aubergine three ways -
0:22:32 > 0:22:33crisped,
0:22:33 > 0:22:35baked
0:22:35 > 0:22:36and chipped -
0:22:36 > 0:22:39a tomato and carrot chutney
0:22:39 > 0:22:41and a mint raita.
0:22:42 > 0:22:45Rob, I've got to be honest with you, it doesn't say, "Come and eat me."
0:22:52 > 0:22:55Your meatballs have got some herbs through, a little bit of spice,
0:22:55 > 0:22:56not a huge amount,
0:22:56 > 0:22:59so they taste of lamb but nothing much else.
0:22:59 > 0:23:04Your carrot and tomato chutney for me tastes more like a jam -
0:23:04 > 0:23:06it's a little bit too sweet.
0:23:06 > 0:23:08It's not a very successful dish, Rob.
0:23:08 > 0:23:11I have to say, apart from the chutney,
0:23:11 > 0:23:14I find little to commend this dish,
0:23:14 > 0:23:16I'm sorry to say, Rob.
0:23:16 > 0:23:17Cheers.
0:23:20 > 0:23:22A little disappointed.
0:23:22 > 0:23:24I thought it was a better dish than that.
0:23:24 > 0:23:27But Gregg and John know what they're talking about.
0:23:30 > 0:23:35Sumera has cooked spicy lamb koftas with fried aubergine and potato.
0:23:35 > 0:23:37A honey, carrot, tomato
0:23:37 > 0:23:43and pomegranate salad topped with feta crumble and mint parsley raita.
0:23:44 > 0:23:48I like the look of it. So do I. Hey! Let's eat.
0:23:55 > 0:23:58I find your meatballs a little dense,
0:23:58 > 0:24:03apart from that, I like everything else that you've put on the plate.
0:24:03 > 0:24:05Very, very good indeed. Thank you.
0:24:05 > 0:24:08It's cooked very well. It's seasoned very well.
0:24:08 > 0:24:12And I like it because it is you. Thank you so much.
0:24:16 > 0:24:18I'm really glad because that is my personality,
0:24:18 > 0:24:20and it's so great that they saw that.
0:24:23 > 0:24:27Robert's meatballs are cooked in a spicy tomato sauce
0:24:27 > 0:24:33with fondant potatoes and a roasted aubergine and carrot salad.
0:24:33 > 0:24:36Well, the good thing is, Robert, we won't run out of food.
0:24:37 > 0:24:39Right, OK.
0:24:43 > 0:24:45I do really like your meatballs.
0:24:45 > 0:24:48Well cooked, soft inside, crispy on the outside,
0:24:48 > 0:24:51and beautifully made big fondant potatoes
0:24:51 > 0:24:53that are luxurious and buttery.
0:24:53 > 0:24:56You can cook different bits that can go on different dishes very well.
0:24:56 > 0:24:58Thank you.
0:24:58 > 0:25:01You do have a decent palate, you are a decent cook.
0:25:01 > 0:25:04Stop chucking so much at a plate, Robert.
0:25:04 > 0:25:06Thank you very much. Thank you.
0:25:08 > 0:25:10Crikey!
0:25:10 > 0:25:12I perhaps rushed it at doing it.
0:25:12 > 0:25:16Went straight into it without properly thinking about it.
0:25:18 > 0:25:20James has also made lamb koftas
0:25:20 > 0:25:25and is serving his with tomato salsa and fried aubergine.
0:25:32 > 0:25:35We got tomato sludge, and that's sitting on top of aubergines
0:25:35 > 0:25:39which are wet and the meatballs aren't crispy, they're a bit mushy.
0:25:39 > 0:25:42So the whole thing's a bit mushy and wet.
0:25:42 > 0:25:44It's a striking contrast with your last dish, it's worlds apart.
0:25:44 > 0:25:49Yeah, I possibly played it safe, I will fully admit that.
0:25:49 > 0:25:50Thank you. Thank you.
0:25:52 > 0:25:53I think if I hadn't had such a good morning
0:25:53 > 0:25:56and I was coming out of the comments I just had,
0:25:56 > 0:25:59then I would probably be a little bit more worried.
0:26:02 > 0:26:07Holly's lamb burgers are served with a feta, tomato and mint salad,
0:26:07 > 0:26:11fried aubergine and a pomegranate and balsamic reduction.
0:26:17 > 0:26:19You've got two things on a plate here,
0:26:19 > 0:26:22very good salad with pomegranate syrup and some burgers,
0:26:22 > 0:26:24which I don't particularly like.
0:26:24 > 0:26:27They're hard, they're dried out from breadcrumbs
0:26:27 > 0:26:30and those onions need to be cooked before they go through.
0:26:30 > 0:26:33Feta, tomato, pomegranate
0:26:33 > 0:26:36and balsamic is a work of somebody with a very good palate,
0:26:36 > 0:26:38but it's obvious you're lacking a little bit of experience,
0:26:38 > 0:26:40so I don't quite know what to make of you, Holly,
0:26:40 > 0:26:43and that's the honest truth. Thanks.
0:26:47 > 0:26:52I actually thought I did better than I actually did.
0:26:52 > 0:26:56I'm feeling a bit unsure at the moment, to be honest.
0:26:58 > 0:27:01Finally, it's Kristyn with the only sweet.
0:27:01 > 0:27:05Caramelised fig crumble made with lavender-infused pastry
0:27:05 > 0:27:09and a lavender-infused mascarpone cream.
0:27:17 > 0:27:18It's a bit dry.
0:27:18 > 0:27:21The figs on top don't sit very comfortably.
0:27:21 > 0:27:25They seem to be more a rock of figs rather than a pillow.
0:27:25 > 0:27:27And I'd rather put my head on a pillow than a rock.
0:27:29 > 0:27:32I loved your lavender-infused cream.
0:27:32 > 0:27:36I think that's wonderful, but putting sugar on the figs
0:27:36 > 0:27:39and baking them was a big mistake.
0:27:39 > 0:27:41It's made the skins of the figs almost inedible.
0:27:42 > 0:27:45I do wholly agree with the judges' comments.
0:27:45 > 0:27:47I'm definitely not the furthest along,
0:27:47 > 0:27:50but I'm definitely, I think, not at the bottom.
0:27:55 > 0:28:01Two tough tests, six amateur cooks, all in all, not a bad day.
0:28:01 > 0:28:03I don't think Rob's strong enough for this competition.
0:28:03 > 0:28:04I don't think so either.
0:28:04 > 0:28:07It didn't quite work for him in the first round,
0:28:07 > 0:28:10but now the invention test, we had aubergine three ways,
0:28:10 > 0:28:11all three ways not very nice.
0:28:11 > 0:28:14We had dry meatballs and some yoghurt with some mint in it, that was it.
0:28:14 > 0:28:19Short-lived, but Rob goes home. Do you have anybody who you love? Yeah.
0:28:19 > 0:28:21Go. Sumera.
0:28:21 > 0:28:25That lady obviously cooks and I want to see more of her cooking. I totally agree.
0:28:25 > 0:28:28I think both rounds we saw brilliant flavours, vibrancy in her food,
0:28:28 > 0:28:31actually, it's a great place to start for an amateur cook.
0:28:31 > 0:28:33I think this morning when I came in I was just like,
0:28:33 > 0:28:36"Yeah, I'll do my dish and see what happens."
0:28:36 > 0:28:39Now I'm like, "Actually, I'm going to stay now."
0:28:40 > 0:28:44Robert - he can make pasta, he can make a good fondant potato,
0:28:44 > 0:28:47a good meatball and a good tomato sauce.
0:28:47 > 0:28:50He's demonstrated far more than most of the people in this room.
0:28:50 > 0:28:52You realise you're keeping somebody in the competition
0:28:52 > 0:28:56who brought in with them a jar of instant mashed potato?
0:28:56 > 0:28:58Yeah. He didn't make mash with it though, did he?
0:28:58 > 0:29:04That leaves us now with James, Kristyn and Holly.
0:29:04 > 0:29:07James had a really good first round with his partridge dish,
0:29:07 > 0:29:10but a very disappointing invention test.
0:29:10 > 0:29:13I know it's early in the competition, but an invention test
0:29:13 > 0:29:17tells more about the cook than a practised recipe does.
0:29:17 > 0:29:21You can see Holly's inexperience and her lack of technical ability.
0:29:21 > 0:29:24But I still believe Holly has a good palate,
0:29:24 > 0:29:27I think she's demonstrated that over two rounds,
0:29:27 > 0:29:31and that for me is paramount in making a good cook.
0:29:31 > 0:29:33OK, what about Kristyn?
0:29:33 > 0:29:37The one thing that Kristyn has done is demonstrated more technique.
0:29:37 > 0:29:41Pastry with a tart, which didn't quite work for her
0:29:41 > 0:29:44with those bits of fig on top, but there are little things that do work.
0:29:46 > 0:29:49Who stays in the competition and who accompanies Rob on the bus home?
0:30:00 > 0:30:04We have now made a decision, two of you are going to leave us.
0:30:12 > 0:30:16The first person leaving us is Robert.
0:30:22 > 0:30:24Disappointed to be going home early,
0:30:24 > 0:30:27but I think I cooked some good food, so I can hold my head high.
0:30:29 > 0:30:31The second person leaving us is...
0:30:39 > 0:30:42..Kristyn. Thank you very much.
0:30:45 > 0:30:48I am a little bit gutted to be going home now.
0:30:48 > 0:30:50I think it's early. It's a bit disappointing.
0:31:16 > 0:31:17Now we ramp up the pressure.
0:31:18 > 0:31:21You are going to be cooking for three champions
0:31:21 > 0:31:23and finalists of MasterChef.
0:31:28 > 0:31:32Alex Rushmer, Thomasina Miers and James Nathan.
0:31:35 > 0:31:38Today, it's going to be like a service.
0:31:38 > 0:31:40You'll have one hour to get your main orders out
0:31:40 > 0:31:45and then another 15 minutes after that to get your dessert orders out.
0:31:45 > 0:31:48At the end of today, two of you will become quarterfinalists.
0:31:50 > 0:31:54Let's show them what you've got. One hour.
0:31:54 > 0:31:55Let's cook.
0:32:03 > 0:32:07It is a bit daunting because they are past winners.
0:32:07 > 0:32:09I think they will be good at spotting potential.
0:32:09 > 0:32:11I'm just wondering whether they're going to be pretty hard.
0:32:14 > 0:32:16You look nice and happy and relaxed? Yeah.
0:32:16 > 0:32:19A bit of meditation in the morning, calm the nerves a little bit,
0:32:19 > 0:32:22so I feel good, actually. What are we going to get today?
0:32:22 > 0:32:24You're going to get murgh akni.
0:32:24 > 0:32:26It's a traditional dish that my mum's cooked
0:32:26 > 0:32:28ever since I was a kid, and I love it.
0:32:28 > 0:32:31And all of these spices are going in there? Indeed, they are.
0:32:31 > 0:32:35Sumera! Sumera! What's the dessert?
0:32:35 > 0:32:36I'm doing a polenta cake,
0:32:36 > 0:32:40but I'm going to put the flavours that I know into it.
0:32:40 > 0:32:43This is all the flavours that I love about my childhood
0:32:43 > 0:32:46and I think I'm able to bring it all on one plate.
0:32:46 > 0:32:47Good luck. Thank you.
0:32:47 > 0:32:51I think it sounds great. Yeah. I hope it looks good and it tastes good.
0:32:51 > 0:32:52Thank you.
0:32:54 > 0:32:57I can't wait to get stuck into Sumera's food.
0:32:59 > 0:33:02I love the chicken, cooking in rice in that great big pot
0:33:02 > 0:33:04with all of those spices and flavouring she's got.
0:33:04 > 0:33:06Sounds absolutely delicious.
0:33:11 > 0:33:14I think today what I want to try and show the judges is a little bit of
0:33:14 > 0:33:17the spark that they saw in that first round.
0:33:17 > 0:33:20So I hope I can do that with two dishes. I'm confident.
0:33:24 > 0:33:26What James have I got cooking today?
0:33:26 > 0:33:28Have I got the James that did that lovely partridge
0:33:28 > 0:33:31or have I got James that did the invention test?
0:33:31 > 0:33:33It's not James who did the invention test.
0:33:33 > 0:33:37It's pan-fried sea bass with an apple and fennel sauce
0:33:37 > 0:33:39and roasted vine tomatoes.
0:33:39 > 0:33:43The sweet is chocolate brownie with raspberry coulis
0:33:43 > 0:33:46with a vanilla and tarragon cream.
0:33:46 > 0:33:50So that...is for your sea bass? Yes, it is. OK.
0:33:50 > 0:33:53And you've just chucked a load of tarragon into some cream
0:33:53 > 0:33:55which is going to be for your chocolate brownie. Yup.
0:33:55 > 0:33:58I think if you're going to put something in front of people,
0:33:58 > 0:33:59you want to raise questions,
0:33:59 > 0:34:02they're going to want to have a little surprise
0:34:02 > 0:34:03and I think this works.
0:34:03 > 0:34:06But I'm willing to put it in front of them. Good man.
0:34:15 > 0:34:19I think James is going to deliver four very, very good dishes.
0:34:19 > 0:34:21The thing is, whether they taste good.
0:34:29 > 0:34:33I'm doing a pan-fried sea bass in five spice on a sweet potato
0:34:33 > 0:34:37puree with figs, spring onions and flaked almonds.
0:34:37 > 0:34:41You're doing fish with the figs. What are you doing with the peaches?
0:34:41 > 0:34:45Cardamom and rose water rice pudding with poached peaches.
0:34:45 > 0:34:47I think this may be the only time
0:34:47 > 0:34:51when I've seen a contestant's main course be sweeter than its pudding.
0:34:51 > 0:34:54Well, I'm here to be a little bit different.
0:34:54 > 0:34:57Hopefully it's impressively different. Or it could be...
0:34:57 > 0:34:59Perfectly wrong, I know.
0:35:02 > 0:35:05We've put Holly through here because we said she had a great palate.
0:35:05 > 0:35:11And she's now about to challenge that by serving up sea bass and figs.
0:35:13 > 0:35:15It is a very dangerous game.
0:35:15 > 0:35:18You've got to stand out from the other contestants,
0:35:18 > 0:35:20and I'm hoping this is how I'm going to do it.
0:35:26 > 0:35:28I've done barbecues for large numbers of people.
0:35:28 > 0:35:32I've done dinner parties for 12 people, maybe five, six courses.
0:35:32 > 0:35:36So doing two courses for four people shouldn't be that intimidating.
0:35:38 > 0:35:42However, I haven't been cooking for the level of people
0:35:42 > 0:35:43that I'm cooking for today.
0:35:46 > 0:35:48Robert? Yes. What are you going to cook for us?
0:35:48 > 0:35:50It's going to be rabbit livers on pomme puree
0:35:50 > 0:35:52with a pancetta crispy slice
0:35:52 > 0:35:55and onion, tarragon and Marsala gravy.
0:35:55 > 0:35:57What are you making here?
0:35:57 > 0:35:59This is going to be trio of profiteroles,
0:35:59 > 0:36:02with three different toppings and three different fillings.
0:36:02 > 0:36:04Now we know you like to chuck lots of things in plates.
0:36:04 > 0:36:07Well, I don't think this is throwing lot of things on a plate,
0:36:07 > 0:36:09this is quite a simplified menu.
0:36:09 > 0:36:11Liver and onion simplified served with
0:36:11 > 0:36:14profiteroles three different ways with three different fillings.
0:36:14 > 0:36:18Absolutely. That's simplified? Well, the dessert is not that simple.
0:36:18 > 0:36:20Do you want to stay in the competition? Absolutely.
0:36:20 > 0:36:22That's why I think this is the menu to do it.
0:36:25 > 0:36:28I think Robert's dessert is really inventive cos he's actually
0:36:28 > 0:36:33showing skill and I think doing three different fillings is good.
0:36:35 > 0:36:38I think this is a seriously nerve-wracking stage of the competition.
0:36:38 > 0:36:41If I was a contestant right now I would not want to be cooking
0:36:41 > 0:36:42for MasterChef champions.
0:36:52 > 0:36:57Thomasina Miers was MasterChef's first ever champion.
0:36:57 > 0:37:00Gosh, I can cook! Almost a decade on,
0:37:00 > 0:37:04she's just opened the eleventh branch of her restaurant in London.
0:37:04 > 0:37:08When we first opened we were pretty green, to say the least.
0:37:08 > 0:37:11We knew nothing. Didn't sleep at all, lost loads of weight.
0:37:11 > 0:37:13We were just working our butts off.
0:37:13 > 0:37:16It was terrifying, exhilarating, incredible.
0:37:17 > 0:37:20But the whole experience of doing MasterChef stood me in
0:37:20 > 0:37:22really good stead, that gave me huge confidence.
0:37:24 > 0:37:27All this started in that studio in that first day.
0:37:28 > 0:37:30Without MasterChef...
0:37:30 > 0:37:33who knows where I'll be now, but it's definitely put me
0:37:33 > 0:37:35on an incredible journey that I'm still on.
0:37:38 > 0:37:43After winning the title in 2008, criminal barrister James Nathan
0:37:43 > 0:37:46gave up his career to work in other people's kitchens.
0:37:49 > 0:37:51Last year he opened his first restaurant.
0:37:52 > 0:37:54It was time to do something for myself.
0:37:56 > 0:37:58It's great to feel that, actually, I've arrived.
0:38:00 > 0:38:02The eagle has landed, I've got a restaurant.
0:38:07 > 0:38:08If I put my hand on my heart,
0:38:08 > 0:38:11I know there's been some quite dark moments.
0:38:11 > 0:38:14It's not a well paid profession and it's very long hours, it's very gruelling.
0:38:16 > 0:38:19But being a criminal barrister, you never made anyone happy.
0:38:20 > 0:38:23For me, cooking is making people happy.
0:38:27 > 0:38:322010 finalist Alex Rushmer opened a restaurant with his friend chef
0:38:32 > 0:38:36Ben Maude just a year after the competition ended.
0:38:36 > 0:38:39We opened and that first three or four months was
0:38:39 > 0:38:43the swiftest learning curve you can possibly imagine.
0:38:43 > 0:38:45We had to learn everything.
0:38:45 > 0:38:47I didn't have a day off for seven, eight months.
0:38:47 > 0:38:51It was insane and mad, but a huge amounts of fun.
0:38:53 > 0:38:57Almost immediately, their food began to receive critical acclaim.
0:38:59 > 0:39:02I opened my second restaurant this year.
0:39:02 > 0:39:06You should be under no illusions that it's an easy ride.
0:39:08 > 0:39:13Even as a MasterChef finalist, that brought people through the door,
0:39:13 > 0:39:15what's my job is to make sure they come back.
0:39:22 > 0:39:25You have got 17 minutes.
0:39:25 > 0:39:28You happy? Yeah. Can you show us that?
0:39:28 > 0:39:30Thank you.
0:39:30 > 0:39:34So Holly's main course, pan-fried fillet of sea bass
0:39:34 > 0:39:37with sweet potato puree, figs and five spice,
0:39:37 > 0:39:39it's just sounding really sweet.
0:39:39 > 0:39:42I love sweet potato, I love figs,
0:39:42 > 0:39:45I'm just not sure if I'm going to love it with a piece of sea bass.
0:39:49 > 0:39:51Don't play with your bass. Let it cook.
0:39:51 > 0:39:53The more you muck around with your fish,
0:39:53 > 0:39:56the more likely it is to fall apart. Yeah.
0:40:04 > 0:40:06You're doing really well. You've got about two minutes left.
0:40:06 > 0:40:07Thank you.
0:40:12 > 0:40:14Good job, you. Right on time.
0:40:19 > 0:40:20I can't carry them all.
0:40:20 > 0:40:25I've done a pan-fried sea bass fillet on a sweet potato puree,
0:40:25 > 0:40:27with figs, spring onions and flaked almonds
0:40:27 > 0:40:29and a little drizzle of balsamic syrup.
0:40:29 > 0:40:31Hope you enjoy it.
0:40:32 > 0:40:33It looks absolutely beautiful.
0:40:33 > 0:40:36I literally want to stick my head in it and eat it.
0:40:36 > 0:40:38It smells amazing. It really does.
0:40:44 > 0:40:47This is a really delightful dish to eat.
0:40:47 > 0:40:50The figs - looks beautiful on the plate but taste great.
0:40:50 > 0:40:51Contrary to what we thought,
0:40:51 > 0:40:53everything here sits in perfect harmony.
0:40:53 > 0:40:56Everything's really well-cooked. It's very well-balanced.
0:40:56 > 0:40:58There's loads and loads of texture,
0:40:58 > 0:41:00loads of flavour, lots of contrast. I love it.
0:41:00 > 0:41:02It was rubbish and that's why I demolished the entire plate
0:41:02 > 0:41:04in 30 seconds flat.
0:41:04 > 0:41:06The fig, I really don't like it with the fish, I'm sorry.
0:41:06 > 0:41:08If you just take the fig away, that's a very decent
0:41:08 > 0:41:10and accomplished sea bass dish.
0:41:12 > 0:41:15Dessert to go. What are we going to do for your dessert?
0:41:15 > 0:41:16Poach my peaches.
0:41:16 > 0:41:20So for dessert, Holly's doing us a cardamom rice pudding with
0:41:20 > 0:41:22poached peach, rose water and crushed pistachios.
0:41:22 > 0:41:24It sounds like a dreamy dessert.
0:41:25 > 0:41:27It's got the floral thing going on.
0:41:27 > 0:41:30If it's badly done, it tastes like a mouthful of potpourri,
0:41:30 > 0:41:32I always find, which is a crime.
0:41:36 > 0:41:39Keep on stirring that, what's going to happen to the rice?
0:41:39 > 0:41:40It's going to get horrible.
0:41:40 > 0:41:42You've got to do something, don't you, Holly?
0:41:42 > 0:41:44You've always got to do something.
0:41:44 > 0:41:46You can always wash the dishes if you need something to do.
0:41:46 > 0:41:48I do enough of that at home.
0:41:52 > 0:41:54Make sure you don't have any fingerprints.
0:41:54 > 0:41:57Make it all shiny, you've got lovely little bling-y bits in the middle.
0:41:57 > 0:42:00Make it as bling as possible. Don't drop it, please don't drop it.
0:42:06 > 0:42:09I've done a rice pudding for you with rosewater and cardamom.
0:42:09 > 0:42:10I've poached the peaches,
0:42:10 > 0:42:14and then it's got pistachios and edible rose petals on top.
0:42:16 > 0:42:17You just want to dive into it.
0:42:17 > 0:42:20It's like a wafting pillow of loveliness.
0:42:20 > 0:42:22It's just... It's just great.
0:42:27 > 0:42:31The rice is slightly undercooked, so it's slightly crunchy.
0:42:31 > 0:42:33But the crunch of pistachio is delicious with it.
0:42:33 > 0:42:36And the vanilla just comes through from that rice pudding.
0:42:36 > 0:42:38I love this. I think it's really, really good.
0:42:38 > 0:42:41The rice is al dente, but I really like that.
0:42:41 > 0:42:46I think the smell was phenomenal. I think the flavour was too strong.
0:42:46 > 0:42:48It doesn't eat as well as it smells.
0:42:49 > 0:42:53The rose petals on that warm rice pudding are making the whole
0:42:53 > 0:42:56thing smell like a rose garden. It's lovely.
0:42:56 > 0:42:59The issue for me is the rice is undercooked.
0:42:59 > 0:43:02She's got a great palate, but she's got a few techniques to sort out.
0:43:09 > 0:43:13This is how I cook at home. I just hope they like it as much as I do.
0:43:20 > 0:43:23You've got ten minutes. Yes.
0:43:23 > 0:43:26So James is giving us a pan-fried fillet of sea bass with an apple
0:43:26 > 0:43:29and fennel sauce and roasted vine tomatoes.
0:43:30 > 0:43:33Fish and fruit again. Maybe this is a common theme this year.
0:43:34 > 0:43:36Happy? Yeah.
0:43:36 > 0:43:39I will be when this is blended. It looks a bit wet.
0:43:39 > 0:43:41It's... Yeah. Don't worry.
0:43:41 > 0:43:42I do worry, James.
0:43:42 > 0:43:44It's my job.
0:43:45 > 0:43:48Five minutes and your fish is not on yet. Wahey.
0:43:51 > 0:43:53Is that the texture you wanted, James?
0:43:53 > 0:43:56No, I'll be honest with you, it wasn't. Yeah, it's too wet.
0:43:56 > 0:43:58Hopefully the flavour will carry me through.
0:44:01 > 0:44:02Last bits now. You've got to go.
0:44:09 > 0:44:12I think that fish deserved better.
0:44:12 > 0:44:13Oh, yeah.
0:44:15 > 0:44:18OK, what we have is a pan-fried sea-bass fillet with an apple
0:44:18 > 0:44:20and fennel sauce and vine tomatoes.
0:44:20 > 0:44:21Hope you enjoy it. Thank you.
0:44:24 > 0:44:26The sauce has taken me by surprise
0:44:26 > 0:44:28cos it's not anything like what I was expecting.
0:44:35 > 0:44:37The sauce is a little wishy-washy.
0:44:37 > 0:44:42I can't taste any apple at all, and only the tiniest hint of fennel.
0:44:42 > 0:44:45My fish is cooked, actually, really well. It's moist.
0:44:45 > 0:44:46I love the dill on it.
0:44:46 > 0:44:48That, in isolation, I think is great.
0:44:48 > 0:44:51It's just there's nothing else to bring it all together.
0:44:51 > 0:44:55I want some delicious potatoes to soak up all that flavour.
0:44:55 > 0:44:57I really disagree with you both.
0:44:57 > 0:45:00I find the fish really creamy, the sauce is delicately flavoured,
0:45:00 > 0:45:02I can just taste the apple and the fennel.
0:45:02 > 0:45:04The more I eat it the more I'm enjoying it.
0:45:04 > 0:45:06I'm going to finish.
0:45:06 > 0:45:07'This dish is a disaster'
0:45:07 > 0:45:11because that sauce is not a sauce, it's a soup.
0:45:11 > 0:45:12It's too runny.
0:45:12 > 0:45:15It looks horrendous. That's ghastly.
0:45:17 > 0:45:19OK. Calm yourself. Yep.
0:45:19 > 0:45:21Get ready to do your dessert.
0:45:21 > 0:45:25James's dessert is double chocolate brownie with a raspberry coulis
0:45:25 > 0:45:27and a tarragon and vanilla cream.
0:45:31 > 0:45:34Are these flavour combinations just complete naivety
0:45:34 > 0:45:36or is there real talent there?
0:45:40 > 0:45:42You happy that you've got everything you need?
0:45:42 > 0:45:45Yeah, happy with the brownie. Good.
0:45:45 > 0:45:46That looks nice. Well done.
0:45:48 > 0:45:49A minute and a half.
0:45:50 > 0:45:52You like the threes, don't you? I do like threes.
0:45:52 > 0:45:55Three meatballs yesterday and three bits of aubergine.
0:45:55 > 0:45:57Now three tomatoes and three raspberries.
0:45:59 > 0:46:01OK. Let's do it, then, James.
0:46:06 > 0:46:09What we have here is a chocolate brownie with a raspberry coulis
0:46:09 > 0:46:11and a vanilla and tarragon cream.
0:46:15 > 0:46:16I wish he'd chosen a smaller plate.
0:46:19 > 0:46:21Just chuck it on there, yeah?
0:46:28 > 0:46:32I love that brownie. It's dark, it's gooey in the middle.
0:46:32 > 0:46:33It's really delicious.
0:46:33 > 0:46:36I can't taste any tarragon at all, which I think is a shame.
0:46:36 > 0:46:38That flavour really does actually work with it,
0:46:38 > 0:46:40there's just not enough of it on the plate.
0:46:40 > 0:46:42He's promised that and not delivered it,
0:46:42 > 0:46:44which is a shame because the brownie itself is incredible.
0:46:44 > 0:46:47Really don't quite understand that tarragon cream.
0:46:47 > 0:46:50I feel like someone's painted my tongue with it.
0:46:52 > 0:46:53Blimey.
0:46:53 > 0:46:56I tell you what? It hasn't been James's finest hour.
0:47:01 > 0:47:03It was a mixed bag.
0:47:03 > 0:47:06I'm disappointed with the way the sauce came out for the main.
0:47:06 > 0:47:08But really happy with the pudding.
0:47:08 > 0:47:10By no means a complete disaster,
0:47:10 > 0:47:12whether it was enough to get me through...
0:47:12 > 0:47:13HE GROANS
0:47:13 > 0:47:15I wish I knew. I wish I knew.
0:47:18 > 0:47:22For mains, Sumera is cooking us a chicken akni with raita
0:47:22 > 0:47:24and fresh onion salad.
0:47:25 > 0:47:26I love spicy food.
0:47:26 > 0:47:29I hope she's not shy with the chilli and the spicing on that.
0:47:30 > 0:47:34How long, honestly, do you think that's got to cook in that pot for?
0:47:34 > 0:47:35Honestly?
0:47:37 > 0:47:4020 minutes. You've only got ten minutes for the main course. I know.
0:47:40 > 0:47:43You can't serve raw rice. No, no.
0:47:43 > 0:47:45I'm going to be separating these, putting them into a bowl
0:47:45 > 0:47:46and putting them in the oven.
0:47:46 > 0:47:49What about two frying pans with a larger surface area
0:47:49 > 0:47:51so that we cook the rice faster? Yep.
0:47:52 > 0:47:54Careful, it smells like it's burning at the bottom.
0:47:54 > 0:47:58Yeah, it does. Quick, quick. See? That's smoke, not steam.
0:47:58 > 0:47:59Quick, get it off.
0:48:00 > 0:48:01That's smoke.
0:48:03 > 0:48:04Ooh, yeah. That is.
0:48:08 > 0:48:10You've got three minutes.
0:48:14 > 0:48:17I know that you're stressed but I've got to push you. Yep.
0:48:21 > 0:48:22GREGG SIGHS
0:48:26 > 0:48:29I don't know how she got in that tizz. She seemed so happy and calm.
0:48:29 > 0:48:31Because she seemed so happy and calm.
0:48:31 > 0:48:34It's murgh akni, which is basically chicken.
0:48:34 > 0:48:37You've got a raita there, done to my mother's recipe,
0:48:37 > 0:48:38and then an onion salad.
0:48:42 > 0:48:45It looks inviting. I want to start eating it.
0:48:50 > 0:48:53It's a real shame, because for all that spice, I think it's under-seasoned.
0:48:53 > 0:48:56We're kind of getting chilli heat, but no real flavour, it seems to me.
0:48:56 > 0:48:59It is quite flat. When that is the main element in the dish
0:48:59 > 0:49:01and that's the thing that's supposed to be really wowing us,
0:49:01 > 0:49:02it's not doing it.
0:49:02 > 0:49:07For me, she's lacked the confidence to really go crazy with those spices.
0:49:07 > 0:49:10All I can taste is tomato and cumin. That's it.
0:49:10 > 0:49:13She hasn't managed to master that beautiful spiced flavouring
0:49:13 > 0:49:14she had before.
0:49:14 > 0:49:15Mm.
0:49:16 > 0:49:18OK? Yep.
0:49:18 > 0:49:22Right, 15 minutes, and then pudding goes out. OK, yep.
0:49:24 > 0:49:28Sumera's dessert - rose, pistachio and saffron polenta cake,
0:49:28 > 0:49:30with honey mascarpone.
0:49:30 > 0:49:31That's one for me, I think.
0:49:35 > 0:49:37That looks fantastic.
0:49:37 > 0:49:38I love the cake.
0:49:42 > 0:49:44Two and a half minutes, Sumera.
0:49:47 > 0:49:49Take your cake.
0:49:49 > 0:49:50Well done, you.
0:49:56 > 0:50:00This is rosewater pistachio and saffron polenta cake.
0:50:00 > 0:50:03Then it's got mascarpone with a bit of honey. Hope you enjoy it.
0:50:03 > 0:50:05Thank you very much. You're welcome.
0:50:08 > 0:50:10It is just what a pudding should look like.
0:50:10 > 0:50:13The voluptuousness of that honeycomb just sat there next to that
0:50:13 > 0:50:16mascarpone is just really inviting.
0:50:21 > 0:50:22The cake is beautifully cooked.
0:50:22 > 0:50:26It's got this deliciously crunchy outside.
0:50:26 > 0:50:29A lovely, light nutty filling. I really love it.
0:50:29 > 0:50:31It's a very technically accomplished cake.
0:50:31 > 0:50:34It's really nice and light. I'm just not a huge fan of saffron.
0:50:34 > 0:50:38That's the totally dominant flavour in the dish.
0:50:38 > 0:50:42It should be stickier and sweeter and nowhere near as much saffron.
0:50:42 > 0:50:45That's my opinion. John, you're entitled to have the wrong opinion.
0:50:45 > 0:50:47I love the heavy amount of saffron in it.
0:50:47 > 0:50:51You do do a bit of cooking, but nobody eats as many cakes as I do.
0:50:51 > 0:50:52That's really nice.
0:50:57 > 0:51:01I don't think the flavours of how my mum makes it is there.
0:51:01 > 0:51:03I don't think it's the best I can do.
0:51:04 > 0:51:05Yeah.
0:51:07 > 0:51:12Young Robert. Hello. You have 15 minutes for your main orders, please.
0:51:12 > 0:51:14Lovely.
0:51:14 > 0:51:18Robert's main course is rabbit liver on pommes puree with pancetta slices,
0:51:18 > 0:51:22onion and Marsala gravy, accompanied by braised lettuce and peas.
0:51:22 > 0:51:23I've got to say, wow.
0:51:25 > 0:51:27Robert, obviously going for gold.
0:51:31 > 0:51:33Six minutes. Hopefully that'll be fine.
0:51:33 > 0:51:36Try not to use those words in the same sentence, then.
0:51:44 > 0:51:46We are officially over time.
0:51:49 > 0:51:50Good boy. Let's go.
0:51:53 > 0:51:56My apologies for the few minute delay.
0:51:56 > 0:51:58Mm.
0:51:58 > 0:52:02It's rabbit livers on pommes puree, with pancetta crisps, onion,
0:52:02 > 0:52:06tarragon and Marsala gravy, and braised lettuce and peas.
0:52:06 > 0:52:08Thank you very much. Thank you.
0:52:11 > 0:52:13Oh, I just want to get into it.
0:52:18 > 0:52:19I think it's really, really good.
0:52:19 > 0:52:22The rabbit liver is a revelation to me. I've never had it.
0:52:22 > 0:52:23It's really well balanced,
0:52:23 > 0:52:26it's been cooked by somebody who understands food.
0:52:26 > 0:52:28What's really lovely about this dish -
0:52:28 > 0:52:31it's got simplicity singing through it.
0:52:31 > 0:52:35And it feels original. It feels like it's from his heart.
0:52:35 > 0:52:37He loves cooking. I can feel that.
0:52:37 > 0:52:41Best thing I have eaten today. Get in, Robert.
0:52:41 > 0:52:43You know what's great about this dish from Robert?
0:52:43 > 0:52:45There's nothing weird on the plate.
0:52:47 > 0:52:49This is just making liver and mash.
0:52:49 > 0:52:51Oh, bless him.
0:52:51 > 0:52:55Quick clean down and then you've got 15 minutes to do your profiteroles.
0:52:55 > 0:52:56OK.
0:52:56 > 0:52:59Robert's dessert - a trio of profiteroles.
0:52:59 > 0:53:01It's not a dessert that I would attempt,
0:53:01 > 0:53:03certainly not in the time that he's got.
0:53:03 > 0:53:06The potential for disaster here is huge.
0:53:06 > 0:53:09Eight minutes to melt three different types of chocolate,
0:53:09 > 0:53:11fill up profiteroles and get them on to a plate.
0:53:11 > 0:53:13That's exactly right. Let's go.
0:53:18 > 0:53:19Well done, brother.
0:53:25 > 0:53:26You've got two minutes left.
0:53:26 > 0:53:31You've got to do a bit of dipping and a bit of chipping. That's fine.
0:53:31 > 0:53:32New bowl in, old bowl out.
0:53:39 > 0:53:41Anything else going on the plate? That's it.
0:53:41 > 0:53:43Right, well, let's go, then.
0:53:46 > 0:53:49This is a trio of profiteroles.
0:53:49 > 0:53:51There is a lime and ginger profiterole with dark
0:53:51 > 0:53:52chocolate topping.
0:53:52 > 0:53:56There's an orange and orange liqueur profiterole,
0:53:56 > 0:53:57with a milk chocolate topping.
0:53:57 > 0:54:01And there is a coffee cream topped with white chocolate.
0:54:01 > 0:54:04My apologies for the split chocolate. Thank you.
0:54:04 > 0:54:05Hope you enjoy. Thank you.
0:54:08 > 0:54:11The fact that he's actually got them on the plate is a complete miracle.
0:54:11 > 0:54:15I don't know what he was thinking. He's got well-risen profiteroles.
0:54:15 > 0:54:17That in itself is a good skill.
0:54:17 > 0:54:20It's just a real shame he's lost his chocolates and split them.
0:54:26 > 0:54:28I don't think it matters about the split chocolate.
0:54:28 > 0:54:30They all work individually,
0:54:30 > 0:54:32but then they all work together as a dessert as well.
0:54:32 > 0:54:35It's brilliant. The profiteroles themselves are really light,
0:54:35 > 0:54:37it's really thin, it's really crispy.
0:54:37 > 0:54:39It's everything that it should be.
0:54:39 > 0:54:41He's just totally blown us away with his food.
0:54:43 > 0:54:45Do you know what? Robert's had a good day.
0:54:52 > 0:54:55I think technique-wise and I think flavour-wise, I delivered.
0:54:55 > 0:54:58May not have been 100% successful on the dessert.
0:54:58 > 0:54:59So, we'll see.
0:55:03 > 0:55:04I thought it was a great day.
0:55:04 > 0:55:08We have found ourselves some great cooks.
0:55:08 > 0:55:11Now, two go home, two stay.
0:55:13 > 0:55:19Robert - I mean, that man has got skill and passion and energy,
0:55:19 > 0:55:22all things you need to advance in MasterChef.
0:55:22 > 0:55:25He knows how to cook, mate. I agree with you.
0:55:25 > 0:55:27Robert dances through into the next round.
0:55:27 > 0:55:30I'm actually really, really enjoying the experience
0:55:30 > 0:55:32and I want that experience to continue.
0:55:32 > 0:55:34Now, technically James is sound.
0:55:34 > 0:55:37He cooks his food really, really well.
0:55:37 > 0:55:40But it's what goes with it. He's trying to be too adventurous.
0:55:40 > 0:55:43The apple and fennel sauce that went with this fish
0:55:43 > 0:55:45was watery and ghastly.
0:55:45 > 0:55:48Then tarragon cream that he served with his chocolate brownie
0:55:48 > 0:55:49was also ghastly.
0:55:50 > 0:55:56Sumera today let herself down. She ran out of time, got in a tizz.
0:55:56 > 0:55:59Her chicken akni was a little bit disappointing.
0:55:59 > 0:56:02I, however, loved her cake.
0:56:02 > 0:56:03But, you didn't.
0:56:03 > 0:56:05I really don't want to go home, no.
0:56:06 > 0:56:07No, I really don't.
0:56:07 > 0:56:09I still believe that Holly is inexperienced.
0:56:09 > 0:56:13That showed by putting figs on the fish and her rice was undercooked,
0:56:13 > 0:56:18but Holly can taste food really well, she can season really well.
0:56:18 > 0:56:21The other thing I like about Holly's food is you can smell it.
0:56:21 > 0:56:24It was really aromatic.
0:56:24 > 0:56:27I've already learnt from the first round, so I hope I've shown
0:56:27 > 0:56:30more technique today than they initially thought I had.
0:56:30 > 0:56:32It's always the questions, isn't it?
0:56:32 > 0:56:34But who's got what it takes to go further in the competition?
0:56:44 > 0:56:48Unfortunately, we only have two quarterfinal places.
0:56:57 > 0:57:01Our first quarterfinalist is Robert.
0:57:07 > 0:57:11Our second quarterfinalist...
0:57:21 > 0:57:22..is Holly.
0:57:22 > 0:57:23SHE MOUTHS
0:57:31 > 0:57:33I know my mum's going to be screaming at me.
0:57:33 > 0:57:37It's the shame of not being able to do a dish that I should have
0:57:37 > 0:57:40been able to do considering it's from my heritage, you know?
0:57:40 > 0:57:42I totally messed it up.
0:57:42 > 0:57:45The whole competition has just been a whirlwind experience
0:57:45 > 0:57:46that I'll never forget.
0:57:48 > 0:57:50I'll still come away enjoying cooking.
0:57:50 > 0:57:52That's going to continue, so...
0:57:56 > 0:57:59HOLLY: I feel like I'm about to sort of combust.
0:58:00 > 0:58:02If it gives me this feeling getting through,
0:58:02 > 0:58:04then I want this feeling again and again.
0:58:04 > 0:58:07I want to get through as far as I can.
0:58:07 > 0:58:10So many things that I've achieved professionally -
0:58:10 > 0:58:14I've been the UK Lindy Hop Champion, danced on Top of the Pops.
0:58:14 > 0:58:17This is well up there with any experience I've had in my life.
0:58:17 > 0:58:18Really good.
0:58:22 > 0:58:27Tomorrow night, six new hopefuls will battle to earn a place
0:58:27 > 0:58:28in Friday's quarterfinal.
0:58:33 > 0:58:35That is really, seriously good.