0:00:02 > 0:00:04MasterChef is back! Hundreds auditioned
0:00:04 > 0:00:08and now the best 60 amateur cooks are through.
0:00:08 > 0:00:11I'm not that mad. Wait till you hear what's in me dish!
0:00:11 > 0:00:15- It's burned.- No, we call that enthusiastically crisp.
0:00:15 > 0:00:18Each week, 12 new contestants battle for just four
0:00:18 > 0:00:21places in Friday's quarterfinal.
0:00:21 > 0:00:22So raw.
0:00:22 > 0:00:26Only the strongest will make it to the final challenges.
0:00:26 > 0:00:29I wish they'd liven this soap up. 20 minutes I've been waiting.
0:00:29 > 0:00:31- I love it!- Ha-ha!
0:00:33 > 0:00:36They want to survive this competition,
0:00:36 > 0:00:38they're going to have to be good.
0:00:38 > 0:00:40Cooking doesn't get tougher than this.
0:00:48 > 0:00:53These six amateurs all think they've got what it takes
0:00:53 > 0:00:55to become MasterChef.
0:00:57 > 0:00:58But at the end of today's heat,
0:00:58 > 0:01:02only two will go through to Friday's quarterfinal.
0:01:10 > 0:01:12Six amateur cooks in the kitchen
0:01:12 > 0:01:15and one of you could be our champion.
0:01:16 > 0:01:19That's of course, if you can cook. Ha-ha!
0:01:20 > 0:01:23Right now, you are going to cook for us one dish.
0:01:23 > 0:01:25This is your calling card.
0:01:25 > 0:01:27You never get another opportunity, do you,
0:01:27 > 0:01:30to make a good first impression?
0:01:30 > 0:01:32Ladies and gentlemen, one hour.
0:01:32 > 0:01:33Let's cook!
0:01:41 > 0:01:44My mother and my grandmother both encouraged me to cook and
0:01:44 > 0:01:47we now all live in one big building together in a weird family unit.
0:01:49 > 0:01:51Hello, Beany. You're doing Thai cooking.
0:01:51 > 0:01:53I am indeed, yes.
0:01:53 > 0:01:56Why Thai cooking as your opening statement?
0:01:56 > 0:01:58I was very lucky that I used to live in Thailand.
0:01:58 > 0:02:00- Did you really?- I did indeed, yes.
0:02:00 > 0:02:02Did you... How did that come about?
0:02:02 > 0:02:04- I was a scuba diver.- Were you?- Yeah.
0:02:04 > 0:02:07Wonderful! Beany, I'm looking forward to this.
0:02:07 > 0:02:09And there's an Aussie bloke at the end of the hall
0:02:09 > 0:02:14- who's probably looking forward to it even more.- Hope so.
0:02:14 > 0:02:18Beany's cooking for us my favourite cuisine in the whole world, Thai.
0:02:18 > 0:02:20Thai fishcakes need to be rubbery.
0:02:20 > 0:02:23The som tum needs to be fiery hot.
0:02:23 > 0:02:26And that pomelo needs to be broken up and be really refreshing.
0:02:29 > 0:02:31Hello.
0:02:31 > 0:02:34I'm always in the kitchen. I'm always doing things with food.
0:02:34 > 0:02:37You know, embarrassingly, when I got together with my partner,
0:02:37 > 0:02:39for example, I was like, "Don't look under the bed.
0:02:39 > 0:02:42There's magazines there." And it wasn't what she thought they were.
0:02:42 > 0:02:44It was actually full of food magazines.
0:02:44 > 0:02:46So, you know, that's my kind of relationship with food.
0:02:46 > 0:02:49- Hello, Leng.- Hello.- What are you making for us today?
0:02:49 > 0:02:52I'm starting the chicken off in a pan and finishing it in the oven.
0:02:52 > 0:02:57And that's going to have a Madeira, pancetta and mushroom reduced sauce
0:02:57 > 0:03:01with a bit of cream in there and served on a champ potato mash.
0:03:01 > 0:03:03How's the first experience of MasterChef?
0:03:03 > 0:03:05Erm, it's very interesting to be here, actually,
0:03:05 > 0:03:08cos it's quite strange spending years watching this series
0:03:08 > 0:03:11and here we are. We have live Gregg in front of me here.
0:03:15 > 0:03:17Mushrooms have to have a little crunch on them still.
0:03:17 > 0:03:21The chicken's got to be cooked all the way through, but not be dry.
0:03:21 > 0:03:24And he's serving champ potatoes. A crunch of green,
0:03:24 > 0:03:27but the whites of the spring onions cooked all the way through.
0:03:27 > 0:03:30Tell you what, if he can do this, this is going to be brilliant.
0:03:31 > 0:03:33You've had 20 minutes.
0:03:37 > 0:03:38A master plan?
0:03:38 > 0:03:40As far as cooking goes...
0:03:41 > 0:03:44..I suppose, you know, it's a bit pie in the sky.
0:03:44 > 0:03:47I'd quite like a book, that'd be pretty cool.
0:03:47 > 0:03:51The Ginger Chef.
0:03:51 > 0:03:54Hello, Drew. Tell me where your passion for cooking came from.
0:03:54 > 0:03:56My mum, really.
0:03:56 > 0:03:58You know, everyone says their mum's the best cook,
0:03:58 > 0:04:00but my mum's the best cook.
0:04:00 > 0:04:03You know, you just love your mum's cooking, don't you, really?
0:04:05 > 0:04:09Drew is cooking for us chargrilled fennel,
0:04:09 > 0:04:11braised fennel,
0:04:11 > 0:04:14a sauce made of fennel, with tomato and olive oil,
0:04:14 > 0:04:17and olive oil mash with a piece of pan-fried bream.
0:04:18 > 0:04:21So, we might have a greasy, fennel fish dish.
0:04:22 > 0:04:24However, if Drew gets this right,
0:04:24 > 0:04:27we may have a great, classic cook on our hands.
0:04:29 > 0:04:31You're over halfway.
0:04:31 > 0:04:33There's 25 minutes left.
0:04:36 > 0:04:39I love the peacefulness of cooking.
0:04:39 > 0:04:41You can sit there, have a glass of wine,
0:04:41 > 0:04:43have some music on in the background.
0:04:43 > 0:04:45It's my relaxation.
0:04:46 > 0:04:49I don't think today will be that relaxing, though.
0:04:55 > 0:04:57Anna, what are you making right now?
0:04:57 > 0:05:02I'm making loin of venison with crispy bubble and squeak,
0:05:02 > 0:05:05cabbage and bacon and a blackberry balsamic jus.
0:05:05 > 0:05:06Isn't all bubble and squeak crispy?
0:05:06 > 0:05:08Well, no. I deep fry it.
0:05:08 > 0:05:12- You deep fry bubble and squeak? - Deep fry bubble and squeak.
0:05:12 > 0:05:14- Well, healthy cook, are you? - Absolutely.
0:05:14 > 0:05:19I enjoy deep-fried food and meat. So, yeah.
0:05:22 > 0:05:24It's not the venison and the blackberries.
0:05:24 > 0:05:26It's not the venison and the bubble and squeak.
0:05:26 > 0:05:30It's the bubble and squeak with the blackberries and balsamic vinegar
0:05:30 > 0:05:31that would concern me.
0:05:31 > 0:05:34However, it's a refreshing thing to have somebody walk in and say,
0:05:34 > 0:05:37"Here's what I love to eat. And that's why I'm cooking it!"
0:05:41 > 0:05:44I have never done anything like this before in my life.
0:05:44 > 0:05:47I think when I first applied, I was fairly confident,
0:05:47 > 0:05:51but that confidence has kind of slowly been replaced by terror.
0:05:54 > 0:05:57You have got loads and loads of energy.
0:05:57 > 0:06:00- You are bouncing around all over the place.- Yeah, I've got a lot to do.
0:06:00 > 0:06:03We only have an hour so, needs must.
0:06:03 > 0:06:04What are you going to make for us?
0:06:04 > 0:06:10I'm making vegetable samosas with a tomato, coriander and cucumber salsa
0:06:10 > 0:06:11with a mint raita.
0:06:11 > 0:06:13Why, why are you here on MasterChef?
0:06:13 > 0:06:15I don't know. It's sort of spontaneous.
0:06:15 > 0:06:17Everybody's been saying I should go for it.
0:06:17 > 0:06:19It's something I never really fancied
0:06:19 > 0:06:20and then I thought, why not?
0:06:20 > 0:06:22You know you only live once. Go for it.
0:06:22 > 0:06:25Luke, I have a good feeling about this.
0:06:25 > 0:06:27The force is strong, yeah?
0:06:31 > 0:06:33Luke has made his own pastry for the outside of the samosa.
0:06:33 > 0:06:36He's made his own filling, he's stuffing it, he's frying it.
0:06:36 > 0:06:41I've got to say, I love a brave cook, basically saying I love good food
0:06:41 > 0:06:44and it doesn't have to be complicated. That is exciting!
0:06:50 > 0:06:52Ten minutes. Just ten minutes.
0:06:54 > 0:06:56Growing up it wasn't, you know, necessarily,
0:06:56 > 0:06:59the done thing for a boy to be in the kitchen.
0:06:59 > 0:07:01So, I had to really fight tooth and nail
0:07:01 > 0:07:03to be allowed to pursue my passion.
0:07:05 > 0:07:07What are you making, Ricky?
0:07:07 > 0:07:11I'm making coriander duck with flaked rice with some potato
0:07:11 > 0:07:15and pomegranate through it and a raita with mustard and banana.
0:07:15 > 0:07:17So, let me get this right. We've got coriander duck.
0:07:17 > 0:07:19Yeah. Coriander, ginger.
0:07:19 > 0:07:21Mmm! Lovely.
0:07:21 > 0:07:23But duck and a banana?
0:07:25 > 0:07:29Ricky's combinations sound extraordinary.
0:07:29 > 0:07:34We have duck served with a raita, not made with mint and cucumber
0:07:34 > 0:07:36like the rest of the world. No, no.
0:07:36 > 0:07:38He's going to put in a banana and mustard.
0:07:38 > 0:07:41I don't know where these flavours come from.
0:07:41 > 0:07:42I can't understand them at all.
0:07:46 > 0:07:49Hello? No, I think you need to take this ingredient away. Thank you. Bye.
0:07:49 > 0:07:52- It will work.- You think it'll work? - Yeah.- OK.
0:07:55 > 0:07:57Just three minutes left.
0:08:05 > 0:08:06That's it. Time's up.
0:08:14 > 0:08:19For her calling card dish, former Thai resident Beany
0:08:19 > 0:08:23is serving Thai fishcakes with two Thai salads.
0:08:23 > 0:08:26Som tum with green papaya
0:08:26 > 0:08:28and yam som o with pomelo grapefruit.
0:08:35 > 0:08:39Your som tum green papaya salad is made nicely,
0:08:39 > 0:08:41but it needs to be a little bit more fiery hot.
0:08:41 > 0:08:44Your fishcake, the flavours are OK,
0:08:44 > 0:08:47but a good fishcake should be rubbery.
0:08:47 > 0:08:51Your pomelo salad is nice, sour and sweet.
0:08:51 > 0:08:54It's just that all these things going together
0:08:54 > 0:08:56become a little bit confused.
0:08:56 > 0:08:58The one I love the most is that pomelo.
0:08:58 > 0:09:02Getting that pomelo sharpness is a lovely sensation,
0:09:02 > 0:09:05but my palate is searching around for the heat.
0:09:06 > 0:09:07I just want chilli.
0:09:09 > 0:09:11Obviously, the flavours weren't quite right for them.
0:09:11 > 0:09:14So, I obviously failed a little bit on that aspect,
0:09:14 > 0:09:18but hopefully, in the next round, I'll do a bit better.
0:09:20 > 0:09:24Charity volunteer Leng has cooked pan-fried chicken breast with
0:09:24 > 0:09:26pancetta and mushrooms,
0:09:26 > 0:09:29champ mash, wilted spinach
0:09:29 > 0:09:31and the Madeira sauce.
0:09:37 > 0:09:40The flavour of your champ is lovely.
0:09:40 > 0:09:42Your spinach is nice and it's been well seasoned.
0:09:42 > 0:09:45But your chicken is overcooked and dry.
0:09:45 > 0:09:47Your mashed potatoes are a little bit thin.
0:09:47 > 0:09:51Your sauce needs to be a lot thicker and a lot more vibrant.
0:09:51 > 0:09:53What you were attempting to do, I said was risky,
0:09:53 > 0:09:57- and I don't think you quite pulled it off.- Yeah.
0:09:57 > 0:09:59I think you got a bit of potential.
0:09:59 > 0:10:01I think your choice of ingredients here
0:10:01 > 0:10:04and some of your flavours are very, very good, indeed.
0:10:04 > 0:10:07I think you've been let down in technique.
0:10:07 > 0:10:10You know, I didn't wow them in the way that I think a calling card
0:10:10 > 0:10:11should wow them. So, you know,
0:10:11 > 0:10:13for that I know I've got to work a bit harder.
0:10:15 > 0:10:19Sales manager Drew has made pan-fried bream,
0:10:19 > 0:10:22olive oil mash, wilted spinach,
0:10:22 > 0:10:25braised and chargrilled fennel
0:10:25 > 0:10:29and a tomato and fennel sauce served with aioli.
0:10:37 > 0:10:40There are things on here I really like, Drew.
0:10:40 > 0:10:42I like your mashed potato. I like your aioli.
0:10:42 > 0:10:44I like the way you cooked your fish.
0:10:44 > 0:10:49However, there's absolutely no place for tomatoes on that dish
0:10:49 > 0:10:50whatsoever.
0:10:51 > 0:10:56- What we've got on here is all the things that you love to eat...- Yep.
0:10:56 > 0:10:57- ..on one plate.- Yep.
0:10:57 > 0:11:00Basically, you either take away the mash or you take away the tomatoes.
0:11:00 > 0:11:03- Yeah.- You know, one of those two go. - Yep. OK.
0:11:04 > 0:11:08Some positive comments, some constructive criticism.
0:11:08 > 0:11:10I think for first dish...
0:11:11 > 0:11:12..I'm reasonably happy.
0:11:15 > 0:11:18Insurance broker Anna's dish is roast loin of venison,
0:11:18 > 0:11:21crispy bubble and squeak,
0:11:21 > 0:11:24savoy cabbage with bacon
0:11:24 > 0:11:26and a blackberry and balsamic jus.
0:11:35 > 0:11:40Your venison is cooked really nicely. I love your little bubble and squeak.
0:11:40 > 0:11:42Well, it's not a little bubble and squeak.
0:11:42 > 0:11:45It's the biggest bubble and squeak I've ever seen in my life!
0:11:45 > 0:11:49And it's got great flavours of a roast dinner.
0:11:49 > 0:11:51You like fried food and meat.
0:11:51 > 0:11:54And I'll tell you what, you make good fried food and meat, Anna.
0:11:54 > 0:11:56Thank you.
0:11:56 > 0:12:01You know and I know, that sauce for that venison is perfect.
0:12:01 > 0:12:05There is nowhere near enough of it because you've only wanted it
0:12:05 > 0:12:08as a decoration, which in my mind is a shame.
0:12:10 > 0:12:11There wasn't enough sauce,
0:12:11 > 0:12:14but, actually, that was really the worst comment.
0:12:14 > 0:12:17So, if that's it then, it's not too bad.
0:12:19 > 0:12:23Robotics engineer Luke has made vegetable samosas
0:12:23 > 0:12:26with a tomato, cucumber and coriander salsa
0:12:26 > 0:12:28served with a raita.
0:12:37 > 0:12:41Anybody who walks in here and makes a samosa from scratch
0:12:41 > 0:12:44and delivers such wonderful flavours has got to be a really good cook.
0:12:44 > 0:12:46Luke, that is awesome!
0:12:48 > 0:12:50What you have here is delicious.
0:12:50 > 0:12:53Absolutely delicious.
0:12:53 > 0:12:55Thanks a lot for the comments.
0:12:57 > 0:12:58I'm relieved.
0:12:58 > 0:13:01I'm kind of glad it's over, but it's really good
0:13:01 > 0:13:04to have good feedback on the first thing I've done.
0:13:04 > 0:13:07It kind of settles the nerves a little.
0:13:07 > 0:13:08And I'm really, really pleased.
0:13:11 > 0:13:16PR worker Ricky's dish is marinated coriander duck
0:13:16 > 0:13:18with spice flaked rice and potato
0:13:18 > 0:13:21served with the mustard and banana raita.
0:13:22 > 0:13:27- Should we do this?- Yeah!- Because this one is a little bit of a concern.
0:13:27 > 0:13:29- Really?- Duck and banana?
0:13:38 > 0:13:42I really like that flaked rice and potatoes and pomegranate combination.
0:13:42 > 0:13:46And I thought I was really going to dislike it. Good job!
0:13:46 > 0:13:49The raita, the slipperiness of the banana inside that yogurt
0:13:49 > 0:13:52makes me feel like I'm having breakfast.
0:13:53 > 0:13:56I don't think much of it, Ricky, I'm afraid to say.
0:13:57 > 0:14:00It leaves me feeling a little flat, this dish.
0:14:01 > 0:14:04I'm disappointed, but I need to shake that off now.
0:14:04 > 0:14:07There's no time to sit and mope about it.
0:14:07 > 0:14:09I need to show them what I can do
0:14:09 > 0:14:11because it really does mean a lot to me.
0:14:12 > 0:14:13That was great!
0:14:13 > 0:14:17We've now got a decent idea of the sort of cooks you are.
0:14:17 > 0:14:21We will see you again very soon. Go on. Off you go.
0:14:36 > 0:14:39This is the sweet or savoury invention test.
0:14:39 > 0:14:41Your choice is yours.
0:14:41 > 0:14:43- So, I'm going to do the savoury dish. - Right.
0:14:43 > 0:14:45Oh, oh!
0:14:45 > 0:14:50John will now have an hour to create a dish from tofu,
0:14:50 > 0:14:53pak choi, asparagus,
0:14:53 > 0:14:56coconut milk, anchovy fillets,
0:14:56 > 0:14:59bamboo shoots, sesame seeds,
0:14:59 > 0:15:01mint, coriander,
0:15:01 > 0:15:04and aubergines.
0:15:04 > 0:15:07Those contestants are going to find this one tough.
0:15:07 > 0:15:09One hour, one dish. Good luck.
0:15:09 > 0:15:12Thank you!
0:15:12 > 0:15:16I'm going to do a red curry with aubergines and tofu.
0:15:16 > 0:15:18I'm sold.
0:15:18 > 0:15:19I'll make a paste first.
0:15:23 > 0:15:26Then I'll deep fry the tofu, so it's crunchy on the outside.
0:15:26 > 0:15:28So, it doesn't fall apart.
0:15:28 > 0:15:31- Are you sure?- Yeah. What's going to happen is the shell will crack
0:15:31 > 0:15:34and the egg will taste of curry.
0:15:34 > 0:15:36Well, I've never seen that.
0:15:41 > 0:15:44Ah!
0:15:49 > 0:15:52- Not bad.- Not bad at all.
0:15:53 > 0:15:57From the savoury box, John has made a red Thai curry
0:15:57 > 0:16:00using pan-fried tofu, aubergine,
0:16:00 > 0:16:02and curried egg
0:16:02 > 0:16:05served with basmati rice and toasted sesame seeds.
0:16:10 > 0:16:14I honestly can't believe the flavour that you've managed
0:16:14 > 0:16:16- to get inside that curry.- Good.
0:16:16 > 0:16:18You produced a good dish here.
0:16:18 > 0:16:20I think this is a tough round for our amateurs.
0:16:30 > 0:16:33We're going to give you ten minutes to decide
0:16:33 > 0:16:37whether you want to cook a sweet or a savoury dish.
0:16:44 > 0:16:48The green savoury boxes contain the same ingredients
0:16:48 > 0:16:49that John cooked with.
0:16:53 > 0:16:55Only Ricky has chosen the sweet box,
0:16:55 > 0:16:57which contains ricotta,
0:16:57 > 0:17:01black cherries, bananas...
0:17:02 > 0:17:05..kirsch, cocoa powder,
0:17:05 > 0:17:08cashew nuts, nutmeg
0:17:08 > 0:17:10and sponge fingers.
0:17:10 > 0:17:13It's nice not to have the competition here with a sweet dish,
0:17:13 > 0:17:17but a little bit disheartened cos had I picked the savoury dish,
0:17:17 > 0:17:20I'm sure I would have known what to do instantly.
0:17:22 > 0:17:25Ladies and gentlemen, we want you to invent just one dish.
0:17:25 > 0:17:27One hour to cook it.
0:17:27 > 0:17:30At the end of this, two of you are going home.
0:17:30 > 0:17:32Let's cook.
0:17:39 > 0:17:42The lack of meat made me feel a little bit nervous.
0:17:42 > 0:17:46But in hindsight, I wish I'd chosen the sweet box.
0:17:51 > 0:17:56Ready to show you that I do have the skills and ability to produce
0:17:56 > 0:17:59something that will give you and myself hope that I can carry on.
0:18:04 > 0:18:05Halfway.
0:18:05 > 0:18:07You got 30 minutes to go.
0:18:08 > 0:18:10Beany, how are you finding MasterChef?
0:18:10 > 0:18:13A lot more stressful than I thought I was going to.
0:18:13 > 0:18:15And I thought my last dish was quite good
0:18:15 > 0:18:17and that neither of you were that happy with it.
0:18:17 > 0:18:19So, I was a bit like, "Oh, that was my best idea."
0:18:19 > 0:18:22So, hopefully, I can maybe pull it out of the bag
0:18:22 > 0:18:25when I'm being a bit inventive on the cuff.
0:18:28 > 0:18:30- Do you usually cook with tofu? - I do sometimes.
0:18:30 > 0:18:33I have quite a lot of friends that are vegan.
0:18:33 > 0:18:36Also, I eat a lot of Asian food, anyway, in my diet.
0:18:36 > 0:18:38You got 17 minutes left. That's it.
0:18:40 > 0:18:42Ow!
0:18:46 > 0:18:47Schoolboy error.
0:18:51 > 0:18:54I'll tell you what, I think Drew is in big trouble.
0:18:56 > 0:18:58What's your backup plan, then?
0:18:58 > 0:19:00Erm, I'm putting some rice on.
0:19:00 > 0:19:04I'm doing some sort of stir-fry cos I haven't got a lot of time.
0:19:04 > 0:19:05OK.
0:19:09 > 0:19:12You got off to a really good start. What do you want to show us now?
0:19:12 > 0:19:15Well, hopefully, that I can follow it through.
0:19:15 > 0:19:17Yeah, you know, that's what it's all about.
0:19:23 > 0:19:25Two minutes.
0:19:36 > 0:19:38That's it! Finished. Stop. Step away.
0:19:48 > 0:19:50From the savoury box,
0:19:50 > 0:19:54Anna has stuffed the aubergines with shallot, chilli and garlic
0:19:54 > 0:19:59serving them with lemon and coriander rice and a coconut sauce.
0:20:07 > 0:20:11An interesting concoction. An invention, definitely, Anna.
0:20:11 > 0:20:14The flavours in the aubergines are not here nor there.
0:20:14 > 0:20:17I like your sauce, but the sauce doesn't go with the rice
0:20:17 > 0:20:19and the sauce doesn't go with the aubergines.
0:20:19 > 0:20:20OK.
0:20:20 > 0:20:25I don't agree with him at all. I think this is really quite clever.
0:20:25 > 0:20:27For an invention test,
0:20:27 > 0:20:30I'm actually quite impressed.
0:20:30 > 0:20:33Thank you.
0:20:33 > 0:20:37I am a bit disappointed that John didn't like it.
0:20:37 > 0:20:40But then was really pleased with Gregg's comments.
0:20:40 > 0:20:42I'm quite relieved it's over, to be honest.
0:20:44 > 0:20:47After planning to serve a tortilla,
0:20:47 > 0:20:52Drew has now made egg fried rice with stir-fried vegetables.
0:20:52 > 0:20:54This couldn't have gone any worse.
0:20:59 > 0:21:01This hit you about as bad as it could, Drew,
0:21:01 > 0:21:04but well done with persevering.
0:21:04 > 0:21:09With 15 minutes to go, Drew, it's really a very pleasant bowl of rice.
0:21:09 > 0:21:12It could probably do with a lot more egg in it.
0:21:12 > 0:21:14I don't know what to say to you though, Drew.
0:21:14 > 0:21:17I mean, you know, bad luck with the dropping of the tortilla.
0:21:17 > 0:21:19I'm not happy, really.
0:21:19 > 0:21:21It was just a disaster.
0:21:25 > 0:21:28Leng has prepared a vegetable curry,
0:21:28 > 0:21:32deep-fried tofu with sesame seeds,
0:21:32 > 0:21:34stir-fried pak choi and rice.
0:21:42 > 0:21:45You have cooked everything nicely.
0:21:45 > 0:21:48I do like the flavour in your vegetable curry.
0:21:48 > 0:21:50It's creamy and there's heat in there as well.
0:21:50 > 0:21:54I think this is a pretty decent invention test, Leng.
0:21:54 > 0:21:56I like the flavours of your curry, as Gregg does.
0:21:56 > 0:21:59I just believe that everything should be in with the curry.
0:21:59 > 0:22:03I think that fried crispy tofu should be amongst the sauce
0:22:03 > 0:22:04as should the pak choi.
0:22:04 > 0:22:08- It doesn't come together as a plate of food for me.- Yeah.
0:22:08 > 0:22:13You know, I tried and that's all I can do, really.
0:22:20 > 0:22:22Luke has invented tofu tacos
0:22:22 > 0:22:25with an asparagus salsa
0:22:25 > 0:22:27and a sweet chilli sauce.
0:22:27 > 0:22:30You've got a serious eye for presentation.
0:22:30 > 0:22:32It looks really good. I've got no idea
0:22:32 > 0:22:34- what that's going to taste like. - Neither have I.
0:22:41 > 0:22:43Those little tacos, they work.
0:22:43 > 0:22:45The tofu is perfectly cooked.
0:22:45 > 0:22:48The sesame on the outside has got a nice crunch.
0:22:48 > 0:22:50I thought, "It's all terribly bland,"
0:22:50 > 0:22:54until I put your almost fermented kind of chilli sauce on.
0:22:54 > 0:22:57Amazing inventive food mind, Luke.
0:22:57 > 0:23:01Everything you've touched so far is really impressing me.
0:23:01 > 0:23:03- Luke...- Yep.
0:23:06 > 0:23:08I think it is an amazing dish.
0:23:08 > 0:23:11You have shown skill. You're showing style,
0:23:11 > 0:23:14individuality, guts.
0:23:14 > 0:23:17But what I find more incredible, Luke, is that you looked at those
0:23:17 > 0:23:20ingredients and you went to a place
0:23:20 > 0:23:22that not even my mind would go to.
0:23:23 > 0:23:24A taco?
0:23:24 > 0:23:27Cool! Bananas!
0:23:27 > 0:23:28Good on ya!
0:23:28 > 0:23:30I'm feeling really good.
0:23:31 > 0:23:34I was really worried. I've never cooked tofu before.
0:23:34 > 0:23:36I thought, "What have I made here?"
0:23:38 > 0:23:39I'm really, really happy.
0:23:39 > 0:23:43I just feel like it couldn't have gone better in the end.
0:23:46 > 0:23:50Beany's savoury dish is an Asian-inspired coconut
0:23:50 > 0:23:53and tofu soup with basmati rice.
0:24:00 > 0:24:03What's really nice is I've got this, sort of,
0:24:03 > 0:24:06sense of chilli warming my palate.
0:24:06 > 0:24:09All the vegetables are nicely cooked.
0:24:09 > 0:24:13The flavours are a saltiness that you wanted, coconut that you have.
0:24:13 > 0:24:17It's without issue without being spectacular.
0:24:17 > 0:24:19There aren't any problems here,
0:24:19 > 0:24:21but I wouldn't write home about the dish.
0:24:22 > 0:24:26It was nice, which is, I suppose, better than awful,
0:24:26 > 0:24:29but kind of, like, damning praise, really.
0:24:30 > 0:24:31Yeah, a bit disappointed.
0:24:33 > 0:24:37Ricky was the only contestant to choose the sweet box.
0:24:37 > 0:24:39And he's made a black forest cheesecake
0:24:39 > 0:24:42with kirsch-soaked cherries,
0:24:42 > 0:24:45a cherry jelly and caramel cashews.
0:24:50 > 0:24:53The flavours are perfect.
0:24:53 > 0:24:55And the textures are perfect.
0:24:55 > 0:25:01But the booze on the cherry is the 'piece de resistance'.
0:25:01 > 0:25:02Very nice.
0:25:04 > 0:25:05- I love it.- Ha-ha!
0:25:05 > 0:25:07I love it.
0:25:07 > 0:25:10I think it's great. And it's fun.
0:25:10 > 0:25:12You've shown us you can make a jelly. How to make a mousse.
0:25:12 > 0:25:15You can do caramel. You're demonstrating skill.
0:25:15 > 0:25:18Ricky, I'm really pleased.
0:25:18 > 0:25:19I'm so relieved.
0:25:19 > 0:25:21I think I've redeemed myself
0:25:21 > 0:25:24after the mishaps in the calling card dish.
0:25:27 > 0:25:29And I hope that's enough to take me to the next round.
0:25:35 > 0:25:38Look, let's not mess around here.
0:25:38 > 0:25:42Luke appears to be a serious, serious talent.
0:25:42 > 0:25:44He shows skill.
0:25:44 > 0:25:47He delivers flavour. It's really clever cooking.
0:25:47 > 0:25:50Let's agree, he's staying in the competition, isn't he?
0:25:50 > 0:25:52He's absolutely brilliant!
0:25:52 > 0:25:57I think Drew's invention test was a little scary.
0:25:57 > 0:26:00You and I know what comes up next and with the panic that went on
0:26:00 > 0:26:03with Drew today I think it's time to say goodbye.
0:26:03 > 0:26:05Can I put my hand up for one cook?
0:26:05 > 0:26:08And that's Ricky. You know, we really gave him a hard time
0:26:08 > 0:26:12about duck and banana, but he came back with that cherry cheesecake
0:26:12 > 0:26:15and he made a nice dessert. It was tasty.
0:26:15 > 0:26:17Let's put him through.
0:26:17 > 0:26:20I like Anna. I like the way she cooks.
0:26:20 > 0:26:24And I thought you were a little harsh on her, actually.
0:26:24 > 0:26:26I think she's a great cook, Gregg.
0:26:26 > 0:26:29It just for me was a bit mismatched.
0:26:29 > 0:26:31- But I agree with you, I think Anna stays.- Great!
0:26:31 > 0:26:34And now we've got to try to work out who stays and who goes
0:26:34 > 0:26:36between Beany and Leng.
0:26:36 > 0:26:39I'm disappointed with Beany.
0:26:39 > 0:26:41Erm, she lived in Thailand.
0:26:41 > 0:26:45She's now cook for me two Thai-style dishes, just not enough heat.
0:26:45 > 0:26:47There's nothing that shouts out about her food.
0:26:47 > 0:26:49It was wishy-washy, Gregg.
0:26:49 > 0:26:52I think maybe I thought I was better than I actually am
0:26:52 > 0:26:54which is a bit of a rude awakening.
0:26:54 > 0:26:56So, I'll say a little disappointed.
0:26:58 > 0:27:00Leng, I quite like him.
0:27:00 > 0:27:03- You're not sure about Leng? - Well, I'll tell you why.
0:27:03 > 0:27:05My issue is Leng's given me so much promise
0:27:05 > 0:27:08and it tasted to me like chicken at 35,000 feet.
0:27:08 > 0:27:12It wasn't good. And I felt exactly the same way with the invention test.
0:27:12 > 0:27:17But actually the sauce that he made for the vegetables was very nice.
0:27:17 > 0:27:20I think I've split them all day, to be honest.
0:27:20 > 0:27:23And I think it will be interesting to see what the decision is.
0:27:23 > 0:27:25You know, maybe they just have to go out the back
0:27:25 > 0:27:27and toss a coin or something and decide on me. But...
0:27:35 > 0:27:39Some really interesting, very, very innovative, quite exciting food.
0:27:39 > 0:27:42And a great day.
0:27:42 > 0:27:47The first contestant leaving us...
0:27:51 > 0:27:52..is Drew.
0:27:53 > 0:27:54Thank you.
0:27:58 > 0:28:01Gutted but not surprised really.
0:28:01 > 0:28:03Everyone was really good.
0:28:03 > 0:28:06And I screwed up. So...
0:28:06 > 0:28:07Back to work.
0:28:09 > 0:28:11The second contestant leaving us...
0:28:15 > 0:28:16..is Beany.
0:28:22 > 0:28:24I'm really still really glad that I did it.
0:28:24 > 0:28:26I'm very sad to be going home, but there are not many people
0:28:26 > 0:28:29that get to say they've been on MasterChef.
0:28:29 > 0:28:31So, that was pretty cool.
0:28:31 > 0:28:32Congratulations!
0:28:54 > 0:28:57It is a tough test today. That's for sure.
0:28:58 > 0:29:03Today you present your food to winners and finalists of MasterChef.
0:29:06 > 0:29:11Matt Follas, Tom Reynolds, and Daksha Mistry.
0:29:13 > 0:29:16Four main courses in one hour.
0:29:16 > 0:29:21Four desserts 15 minutes later.
0:29:21 > 0:29:25Today there are only two quarterfinal places up for grabs.
0:29:25 > 0:29:29That means two of you will leave the competition.
0:29:29 > 0:29:30Go for it! One hour.
0:29:32 > 0:29:33Let's cook!
0:29:41 > 0:29:45I'm feeling excited. I'm feeling nervous.
0:29:45 > 0:29:49I really have to cook well today and be prepared.
0:29:53 > 0:29:55What are you going to cook for us?
0:29:55 > 0:29:57Loin of cod wrapped in prosciutto
0:29:57 > 0:29:59with a poached egg, crushed new potatoes
0:29:59 > 0:30:02with a bit of spinach running through and a chive butter sauce.
0:30:02 > 0:30:05And then for dessert, sort of a millefeuille
0:30:05 > 0:30:08but with short bread instead of puff pastry with a lemon
0:30:08 > 0:30:11and basil cream, some raspberries and a raspberry coulis.
0:30:11 > 0:30:13Ooh!
0:30:13 > 0:30:15Who have you been experimenting on?
0:30:15 > 0:30:17- Mainly, my family. - And because they love you,
0:30:17 > 0:30:20they're going to love everything you cook, aren't they?
0:30:20 > 0:30:22Oh, no. They're quite mean sometimes. Yeah.
0:30:22 > 0:30:23Mean or honest?
0:30:23 > 0:30:24No, mean!
0:30:27 > 0:30:29Roast cod wrapped in ham, lovely flavours.
0:30:29 > 0:30:33Why the egg? The egg can disappear and the dish will be better for it.
0:30:33 > 0:30:36Anna's flavours, I'm not convinced by.
0:30:36 > 0:30:40Raspberries, lemon and basil - that's slightly odd.
0:30:43 > 0:30:45I'm going to give it my all today.
0:30:45 > 0:30:47I really want a place in the quarterfinals.
0:30:47 > 0:30:51I'd like to show the judges that I do know what I'm doing with spices.
0:30:51 > 0:30:53I hope I can really deliver.
0:30:55 > 0:30:57Tell us what you're going to cook for us.
0:30:57 > 0:31:02I'm making a keralan fish curry with rice and crispy okra
0:31:02 > 0:31:04and for dessert I'm serving pear tarts
0:31:04 > 0:31:07with a spiced caramel and pistachio gelato.
0:31:07 > 0:31:08Ooh!
0:31:08 > 0:31:11In that room is a woman who knows the food of India very, very well.
0:31:11 > 0:31:14- In fact, she cooks mainly from the region of Gujarat.- Yes!
0:31:14 > 0:31:16How does that make you feel, then?
0:31:16 > 0:31:18As a fellow Gujarati, it's difficult.
0:31:18 > 0:31:21It would be amazing to get fantastic feedback from her.
0:31:21 > 0:31:23I think if it goes to plan, they will say,
0:31:23 > 0:31:25"This man knows how to use spices."
0:31:28 > 0:31:31What I'm excited about for Ricky are the flavours.
0:31:31 > 0:31:34There's no duck and banana today, which I'm really pleased about.
0:31:34 > 0:31:36And we've got good fish curry.
0:31:36 > 0:31:40And we've got pears with pistachio nuts and honey. Fantastic!
0:31:43 > 0:31:47I'm a bit of a perfectionist and I'm my own biggest critic.
0:31:47 > 0:31:51And I would be very disappointed if I didn't make it through.
0:31:51 > 0:31:54But, deep down I really, really want to get through.
0:31:58 > 0:32:01You got gadgets all over the place.
0:32:01 > 0:32:02But I can't work out what you're cooking.
0:32:02 > 0:32:05It's basically quite simple. It's fish and chips,
0:32:05 > 0:32:06but done hopefully, a little bit fancier.
0:32:06 > 0:32:09So, I'm doing pan-fried sea bass, crispy roast potatoes,
0:32:09 > 0:32:12then a pea shoot salad, as a representation of mushy peas,
0:32:12 > 0:32:14and then of course the tartar sauce.
0:32:14 > 0:32:16And dessert?
0:32:16 > 0:32:20Dessert is a white chocolate fondant with a raspberry ripple,
0:32:20 > 0:32:23and then that's served with raspberries filled
0:32:23 > 0:32:26with white chocolate, that's what this was about. Yeah?
0:32:26 > 0:32:29Luke, you've had an amazing start to this competition.
0:32:29 > 0:32:32Please, tell me you're not going to mess it up now.
0:32:32 > 0:32:33I really hope I don't.
0:32:37 > 0:32:42Luke's a clever cook. And I do love the sound of his fish and chips.
0:32:42 > 0:32:46What is causing me the most concern is his dessert.
0:32:46 > 0:32:49A white chocolate fondant I've never seen.
0:32:49 > 0:32:52Inside is going to be a white chocolate liquid centre.
0:32:52 > 0:32:57John, that is so sweet. I'm not sure I actually want to taste it.
0:33:04 > 0:33:06No matter how far you get in this competition,
0:33:06 > 0:33:10you have to cook as if you're cooking for survival every time.
0:33:12 > 0:33:14What are you going to cook for us, Leng?
0:33:14 > 0:33:18I'm making a marinated steak that's going to be served with some
0:33:18 > 0:33:22sauteed potatoes and with that is going to be my interpretation
0:33:22 > 0:33:24of chimichurri sauce that I've made that will go over it.
0:33:24 > 0:33:27- Dessert?- Erm, dulce de leche apple crumble,
0:33:27 > 0:33:30which I'm going to make a custard for as well.
0:33:33 > 0:33:37We've basically got a marinated steak with a salad
0:33:37 > 0:33:38and some sauteed potatoes.
0:33:39 > 0:33:43It's going to look like we've attended Leng's barbecue.
0:33:45 > 0:33:46I'm a bit disappointed.
0:33:49 > 0:33:52You have just ten minutes on those main courses. Ten minutes.
0:34:01 > 0:34:04Judging the food today is Daksha Mistry,
0:34:04 > 0:34:07a 2006 finalist.
0:34:07 > 0:34:10You know, when you go on MasterChef there's no prize.
0:34:10 > 0:34:12The prize is what you're going to learn.
0:34:12 > 0:34:14It's which you're going to take forward
0:34:14 > 0:34:16and that's what's going to take your passion further.
0:34:16 > 0:34:20After the competition, she left her job as an office administrator
0:34:20 > 0:34:22and has spent the last eight years
0:34:22 > 0:34:25building a successful catering business.
0:34:25 > 0:34:27This is what I want. Yeah?
0:34:31 > 0:34:35I thought that my life was going to end being an office clerk,
0:34:35 > 0:34:40but now I've got a passion of my own that I can take it further
0:34:40 > 0:34:43and I can say, "This is me. You know, I've done it."
0:34:45 > 0:34:49Like Daksha, Tom Reynolds was also a finalist.
0:34:49 > 0:34:53Obviously, I was disappointed not to win, but I think as a finalist
0:34:53 > 0:34:57as opposed to a winner you may be do have a little bit more freedom.
0:34:57 > 0:34:59A little less expectancy.
0:34:59 > 0:35:03In the two years since then, he's given up his job as a plasterer
0:35:03 > 0:35:07and now works as an executive chef for an events company.
0:35:08 > 0:35:12I just find the whole process of coming up with a menu from scratch
0:35:12 > 0:35:16as well as the process of actually getting it onto a plate...
0:35:16 > 0:35:17that's the enjoyment for me.
0:35:25 > 0:35:28I'm in a better job. I'm happier in myself.
0:35:28 > 0:35:31So, I think overall, I mean, it's a win-win situation.
0:35:32 > 0:35:38The final guest judge today is 2009 champion Mat Follas.
0:35:38 > 0:35:42After winning, he opened the Wild Garlic in Dorset.
0:35:42 > 0:35:44It was exciting having my own place.
0:35:44 > 0:35:48It's the satisfaction of handcrafting something,
0:35:48 > 0:35:52and then sending it out and seeing the delight on somebody's face.
0:35:52 > 0:35:55Over five years, the business was booming.
0:35:55 > 0:35:58So much so that he relocated to a bigger venue,
0:35:58 > 0:36:02but overexpansion forced him to shut up shop months later.
0:36:02 > 0:36:05It wasn't viable. I made a mistake in the move that I made.
0:36:07 > 0:36:09But now he's back in business
0:36:09 > 0:36:13after launching a new fine dining restaurant in Dorset.
0:36:19 > 0:36:22I love cooking. And I love the buzz of being in the kitchen.
0:36:22 > 0:36:25You know, talk to any chef who's stayed in the trade for more than
0:36:25 > 0:36:28a few years. They do it because they love the job.
0:36:36 > 0:36:40Right. You've got just on five minutes left. Will you be on time?
0:36:40 > 0:36:42- Yeah.- Good.
0:36:44 > 0:36:47Anna's main, cod wrapped in prosciutto with a poached egg,
0:36:47 > 0:36:50chive butter sauce.
0:36:50 > 0:36:52My worry...there's got to be an awful lot of flavour in that
0:36:52 > 0:36:56chive butter sauce to really bring it out, otherwise it's just
0:36:56 > 0:36:57going to be a bowl of mush.
0:36:57 > 0:37:00I'm not excited by it, but in the same breath,
0:37:00 > 0:37:03if she executes it perfectly, then I'm sure we'll all be very happy.
0:37:05 > 0:37:07Think about that food getting on your plates now.
0:37:13 > 0:37:15Love the look of that fish. Love it!
0:37:17 > 0:37:19Oh, balls!
0:37:19 > 0:37:22- What happened?- I broke a yolk.
0:37:26 > 0:37:27You're on time, Anna.
0:37:27 > 0:37:31You've got about ten seconds left to be exactly on time. Well done, you!
0:37:31 > 0:37:34- Finished?- Finished.- Off you go.
0:37:34 > 0:37:35Thank you.
0:37:41 > 0:37:44Hi. How are you?
0:37:44 > 0:37:46Good.
0:37:46 > 0:37:49You've got loin of cod wrapped in prosciutto
0:37:49 > 0:37:52on crushed new potatoes, spinach, a poached egg
0:37:52 > 0:37:54and a chive butter sauce.
0:37:54 > 0:37:55Thank you.
0:37:58 > 0:38:01The way it looks, it's a little bit disappointing.
0:38:01 > 0:38:04I've got water running either from the poached egg or from the spinach,
0:38:04 > 0:38:08which is messing at what looks like quite a good butter sauce.
0:38:11 > 0:38:15For me, I think the fish is just undercooked.
0:38:15 > 0:38:17The spinach is a bit undercooked.
0:38:17 > 0:38:19So, the dish is a little bit squeaky
0:38:19 > 0:38:21cos everything's a little bit undercooked.
0:38:21 > 0:38:22But I think she's done a pretty good job.
0:38:22 > 0:38:25The butter sauce is light, but I can't taste the butter
0:38:25 > 0:38:27I think it's watered down with the spinach.
0:38:27 > 0:38:31And my fish, I feel as though it's a little over.
0:38:31 > 0:38:34I think my piece of fish must have been in between the middle
0:38:34 > 0:38:37of yours two cos it's perfectly cooked.
0:38:37 > 0:38:39I like the whole dish.
0:38:39 > 0:38:44I just think the execution, being harsh, is a little bit sloppy.
0:38:44 > 0:38:47Nice cod. Lovely ham. Good beurre blanc. I'm happy with the egg on it.
0:38:47 > 0:38:49Those potatoes are awful. Watery and vinegary.
0:38:49 > 0:38:52The egg for me is a bit nasty.
0:38:54 > 0:38:55Done!
0:38:55 > 0:38:57- Right. Well done.- Thank you.
0:38:57 > 0:39:00In 15 minutes we want dessert.
0:39:00 > 0:39:01Yep. I'm on it.
0:39:01 > 0:39:03- Like a car bonnet?- Absolutely.
0:39:08 > 0:39:12Dessert seems to be like shortbread with a coulis.
0:39:12 > 0:39:14It's very simple.
0:39:14 > 0:39:16But if the shortbread is made correctly, I think
0:39:16 > 0:39:18it'd be quite nice.
0:39:20 > 0:39:23- Very nice!- Thank you.
0:39:24 > 0:39:27You've got a lot of plating up to do, having you?
0:39:27 > 0:39:28- I'll start now.- Come on, Anna.
0:39:39 > 0:39:42It's sort of like a raspberry balancing act.
0:39:42 > 0:39:45It is. It usually balances, but...
0:39:46 > 0:39:50- Is there another layer of cream and raspberry on top of that?- Yeah.
0:39:56 > 0:39:58Why did I do this?
0:39:59 > 0:40:01- Anything else?- No.- Go.
0:40:01 > 0:40:03- Oh!- You're shaking, that's your problem.
0:40:03 > 0:40:05I'm shaking too much.
0:40:05 > 0:40:07OK, deep breath.
0:40:15 > 0:40:18ANNA GASPS
0:40:18 > 0:40:22I'm so sorry. It's just fallen over.
0:40:23 > 0:40:25- So sorry.- Thank you.
0:40:25 > 0:40:27Oh, it does look lovely.
0:40:30 > 0:40:35You got a short bread millefeuille with lemon basil cream,
0:40:35 > 0:40:37raspberries and a raspberry coulis.
0:40:37 > 0:40:38Hope you enjoy it. Thank you.
0:40:39 > 0:40:43You got the one that stayed up. Simple engineering mistake.
0:40:43 > 0:40:47Should have spread the raspberries around and she hasn't.
0:40:51 > 0:40:53Nice crunch on the shortbread
0:40:53 > 0:40:57and the flavour of the basil cream with the coulis is fantastic!
0:40:57 > 0:40:58Really, really nice.
0:40:58 > 0:41:01If it was all about the shortbread, ten out of ten.
0:41:01 > 0:41:02That's really good shortbread.
0:41:02 > 0:41:04It's sweet. It's fresh
0:41:04 > 0:41:07and it's obviously very light as a whole dish.
0:41:07 > 0:41:09I could quite happily eat all three plates.
0:41:09 > 0:41:11I think it's a really nice dessert.
0:41:14 > 0:41:18Quite how it's still standing up I've got no idea.
0:41:18 > 0:41:19Oh, yeah!
0:41:22 > 0:41:24I thought it was going to be a little bit weirder than that,
0:41:24 > 0:41:27but in actual fact, I quite like it.
0:41:27 > 0:41:30That is absolutely lovely!
0:41:33 > 0:41:35I'm so relieved that's over.
0:41:36 > 0:41:39That was ten times worse than the last round.
0:41:44 > 0:41:47I really need a glass of wine.
0:41:50 > 0:41:53- Are you ready?- Erm, I'm going to have to be.
0:41:53 > 0:41:54Have you got all the fish on?
0:41:54 > 0:41:56- No. No, I haven't.- Quick, quick, quick.
0:41:56 > 0:41:58- You've got to move your bottom now.- Yep.
0:41:59 > 0:42:02If there's ever going to be a difficult judge to please
0:42:02 > 0:42:04with some food of India, it's Daksha.
0:42:06 > 0:42:08If he's gone overboard with the spices
0:42:08 > 0:42:09and put too much chillies in it,
0:42:09 > 0:42:13then I'm afraid he's not made the genuine keralan fish curry.
0:42:13 > 0:42:17But, hey, let's see! I'll be the judge of that one.
0:42:18 > 0:42:21Two minutes and half your fish is not cooked yet.
0:42:21 > 0:42:22Come on. Quick, quick.
0:42:24 > 0:42:25You should be going now, Ricky.
0:42:29 > 0:42:31- Good. Done?- Done.- Let's go.
0:42:37 > 0:42:39Hi there. Hello. I'm sorry for the delay.
0:42:41 > 0:42:44I've prepared for you a keralan fish curry
0:42:44 > 0:42:48and that's sea bass with rice and crispy okra.
0:42:48 > 0:42:51Thank you very much. Please enjoy.
0:42:51 > 0:42:53A curry to present is difficult.
0:42:53 > 0:42:55And he's done a pretty good effort on this.
0:43:00 > 0:43:05The keralan curry that I know of, the flavours are individual flavours.
0:43:05 > 0:43:09Here I can taste the heat at the back of my throat,
0:43:09 > 0:43:13but I can't taste anything else. Fish has been cooked very well indeed.
0:43:13 > 0:43:16Excellent! Just a little disappointed in the flavours.
0:43:16 > 0:43:19I was quite excited about this dish.
0:43:19 > 0:43:22I don't like it, is the honest answer.
0:43:22 > 0:43:23I can't taste the flavours in it.
0:43:23 > 0:43:28The rice, for me, is a little bit overcooked and is lacking seasoning.
0:43:28 > 0:43:30For me, it's a miss as a dish.
0:43:30 > 0:43:33The okra, never had it before.
0:43:33 > 0:43:36Can't say I'd want to have it again.
0:43:36 > 0:43:39It's a big let down for me in the sense
0:43:39 > 0:43:41that I can't taste the depth of the flavour.
0:43:42 > 0:43:45Crispy skin on my fish which is wonderful.
0:43:45 > 0:43:47The sauce, for me, is spiced lovely.
0:43:47 > 0:43:49Ricky's fish curry is absolutely delightful.
0:43:51 > 0:43:54You've got about 12 minutes now to get your dessert out.
0:43:57 > 0:44:00So, Ricky's dessert, individual pear tarts, spiced caramel,
0:44:00 > 0:44:02pistachio gelato.
0:44:02 > 0:44:05Now, pistachio I'd recognise in Indian cooking.
0:44:05 > 0:44:08I'm not so sure about spiced caramel and I've never had pear.
0:44:08 > 0:44:11So, there's a bit of a cross over of cuisines there.
0:44:12 > 0:44:16Flavour-wise I think it will be really nice, but I am concerned.
0:44:16 > 0:44:18There's a lot of techniques in there.
0:44:18 > 0:44:21I'd be anxious about doing it. So, I think Ricky should be.
0:44:26 > 0:44:28You happy with it?
0:44:28 > 0:44:30I think the tarts were just in two minutes too much
0:44:30 > 0:44:31on a too high temperature.
0:44:31 > 0:44:34You've got a minute. I need you to be on time, Ricky. OK?
0:44:34 > 0:44:35Yes.
0:44:37 > 0:44:39There's a pattern emerging here, mate. Can we get this out?
0:44:40 > 0:44:44- Is that it?- That's it.- Good boy. I'm proud of you, Ricky. Let's go.
0:44:57 > 0:45:03You have a pear tart with spiced caramel and pistachio gelato.
0:45:03 > 0:45:04I hope you enjoy it.
0:45:10 > 0:45:14For me, this is totally the opposite of his first dish.
0:45:14 > 0:45:18This is messy presentation. The ice cream's a bit lumpy.
0:45:18 > 0:45:22The sauce is too thick, but actually it tastes good.
0:45:22 > 0:45:25The flavours are nice. The pear's well-cooked.
0:45:25 > 0:45:26I like the flavour in the caramel.
0:45:26 > 0:45:29The pastry's gone a little bit hard.
0:45:29 > 0:45:31It's actually sticking to my teeth
0:45:31 > 0:45:34because I think the caramel's gone a bit over there.
0:45:34 > 0:45:37But to be honest, in a good homely dessert like this,
0:45:37 > 0:45:38I kind of like it.
0:45:40 > 0:45:44In my mouth, I've got like an old-fashioned toffee
0:45:44 > 0:45:47that my grandad used to have in his cardigan pockets.
0:45:50 > 0:45:52It's got the same effect on my teeth as it had back then
0:45:52 > 0:45:54when I was six years old.
0:45:57 > 0:45:59I'm really disappointed.
0:45:59 > 0:46:03I think John and Gregg are looking for somebody who can do
0:46:03 > 0:46:06everything in time and I haven't shown that today.
0:46:06 > 0:46:09So, I'm very worried that I'm going to be going home today.
0:46:14 > 0:46:18In essence, you can say that Luke's main course was posh fish and chips.
0:46:18 > 0:46:21How posh, we'll see when it arrives.
0:46:21 > 0:46:23For the sea bass, it's got to be cooked well.
0:46:23 > 0:46:25Got to get the crispy skin.
0:46:25 > 0:46:27It'll be interesting to see how it comes out.
0:46:27 > 0:46:28And the pea shoot salad,
0:46:28 > 0:46:31hopefully that's going to be something a bit special.
0:46:32 > 0:46:36- How long have we got?- You've got about one minute and 45 seconds.- OK.
0:46:39 > 0:46:42Are you going to go in there with the rings on the potatoes?
0:46:42 > 0:46:44No, they're coming off.
0:46:44 > 0:46:46- Smells great, Luke.- Good, good.
0:46:49 > 0:46:51Couple minutes over. Nice dish, though.
0:46:58 > 0:47:01- Hello, guys. Sorry I'm a little over.- That's all right.
0:47:06 > 0:47:10It's pan-fried sea bass with a pea shoot salad,
0:47:10 > 0:47:13potatoes and then there's a tartar sauce.
0:47:13 > 0:47:16I hope it's OK for you. Cheers.
0:47:20 > 0:47:23Well, I think he's pretty much nailed it.
0:47:23 > 0:47:25Every single element in the dish.
0:47:25 > 0:47:27I'm very happy with the tartar sauce.
0:47:27 > 0:47:30The fish is beautifully cooked. I love the potatoes.
0:47:30 > 0:47:31I think it's fantastic!
0:47:31 > 0:47:36This is a real treat! Those peas are outstanding.
0:47:36 > 0:47:38You know, everybody loves their mushy peas.
0:47:38 > 0:47:40This is more of a fine dining mushy peas. Lovely!
0:47:40 > 0:47:42And the tartar sauce...
0:47:42 > 0:47:45You know, the key at this stage is can he do a sauce?
0:47:45 > 0:47:47Yes, he can. Really, really good.
0:47:47 > 0:47:50I think this certainly shows the potential of somebody
0:47:50 > 0:47:52who could go a long way in the competition.
0:47:53 > 0:47:56Do you know what I think is really clever is the pea shoots wrapped
0:47:56 > 0:47:59around all that vinegar dressing which is really, really strong.
0:47:59 > 0:48:02It's as if I've got the vinegar on my fish and chips.
0:48:02 > 0:48:04It's a lovely, lovely plate. Very, very clever.
0:48:04 > 0:48:05Boy! That boy can cook!
0:48:07 > 0:48:12- Right, you have got 13 minutes.- Yeah. - So, you need to get your...
0:48:12 > 0:48:16Fondants in the oven pretty sharpish.
0:48:16 > 0:48:18The dessert, white chocolate raspberry ripple fondant
0:48:18 > 0:48:20with raspberry sauce.
0:48:20 > 0:48:24I've done this many times, but not with the white chocolate.
0:48:24 > 0:48:26White chocolate is very, very fiddly
0:48:26 > 0:48:29and it can go wrong quite drastically.
0:48:29 > 0:48:32So, I'm a bit...bit concerned about it.
0:48:33 > 0:48:35Definitely need more time.
0:48:35 > 0:48:37OK, how long do they need?
0:48:37 > 0:48:39Probably another four minutes at least.
0:48:39 > 0:48:43- Fine. In four minutes we have to get them out though, aren't we?- We are.
0:48:43 > 0:48:47White chocolate fondant, I've had them before. They're really sickly.
0:48:47 > 0:48:50It'll be interesting to see how that comes out.
0:48:50 > 0:48:51Fingers crossed.
0:48:57 > 0:48:59Yes!
0:49:02 > 0:49:04- OK.- Good.- Oh, my word!
0:49:13 > 0:49:14Sorry for the delay, guys.
0:49:17 > 0:49:21What you've got there is a white chocolate raspberry ripple fondant,
0:49:21 > 0:49:25white chocolate filled raspberries and then a raspberry coulis.
0:49:25 > 0:49:27To, erm, just take the edge off, hopefully.
0:49:32 > 0:49:36- Cheers.- Looks good. There's only one thing for it, isn't there?
0:49:36 > 0:49:37Absolutely.
0:49:41 > 0:49:44Oh, yeah. It's definitely a fondant.
0:49:49 > 0:49:51I don't really like the fondant on its own.
0:49:51 > 0:49:54It's a little bit too sweet, which is why he's added the sauce.
0:49:54 > 0:49:56And he's got those additional sharp flavours.
0:49:56 > 0:50:00So, for me, altogether it really works. Very good.
0:50:00 > 0:50:03Very well executed. And the fondant's perfect.
0:50:03 > 0:50:06I like the way he actually injected the sauce in the middle
0:50:06 > 0:50:09to give you the more tartness of the raspberry coming.
0:50:09 > 0:50:13To execute a white chocolate fondant at this stage of the competition
0:50:13 > 0:50:15and to be smart enough to balance those flavours...
0:50:15 > 0:50:17Well done!
0:50:17 > 0:50:21Cleverest cook in the room. But it's not too sweet, I was wrong.
0:50:21 > 0:50:24The raspberry sauce is lovely and sharp. Clever boy.
0:50:24 > 0:50:26Impressive, clever, technically gifted.
0:50:27 > 0:50:29All the bells and all the whistles.
0:50:32 > 0:50:36I don't think I've ever been under so much pressure in my life.
0:50:36 > 0:50:38I knew the fondant was going to be a big risk,
0:50:38 > 0:50:40but, you know, that's what it's all about.
0:50:40 > 0:50:42I'm not here to play it safe.
0:50:42 > 0:50:46I like it that way. It's much more interesting.
0:50:49 > 0:50:53Don't forget Daksha's no steak. So, three with steak and one without.
0:50:53 > 0:50:56- Just over five minutes left. Yeah? - Yeah.
0:50:58 > 0:51:02Yeah, Leng's main, for me, it's a bit simple.
0:51:02 > 0:51:04His MasterChef future depends on it.
0:51:04 > 0:51:07And we're getting a version of steak and chips.
0:51:07 > 0:51:11To me, this reads... It's dull. Mixed salad?
0:51:11 > 0:51:13What the hell is mixed salad?
0:51:13 > 0:51:15It needs to be something really special.
0:51:17 > 0:51:19Ready for plating in a moment.
0:51:22 > 0:51:25- You all right, Leng?- Yeah. I've just got the shakes.
0:51:25 > 0:51:27I can do this.
0:51:30 > 0:51:31- You're a minute over.- Right.
0:51:35 > 0:51:38- Sauce.- And that's it?- Yeah. - You're done?- Yeah.
0:51:48 > 0:51:49Hi there.
0:51:49 > 0:51:50- Hi.- Hi.
0:51:52 > 0:51:53There you go.
0:51:53 > 0:51:57What I've made for you is a marinated steak
0:51:57 > 0:51:59that's got my own sort of version of the chimichurri sauce.
0:51:59 > 0:52:02There's some sauteed potato and a mixed salad.
0:52:02 > 0:52:05- And I hope you enjoy it. Thank you very much.- Thank you very much.
0:52:07 > 0:52:10I'm...disappointed, I'm afraid.
0:52:10 > 0:52:12I'm really not looking forward to eating this.
0:52:18 > 0:52:20I'm trying to find some positives.
0:52:20 > 0:52:24The beef's been put into a cold pan and heated,
0:52:24 > 0:52:25so, it's grey on the outside.
0:52:25 > 0:52:28It's not only rare, but it's stone-cold,
0:52:28 > 0:52:30which makes it a little bit chewy.
0:52:30 > 0:52:34The potatoes are cold. The potatoes are limp and oily.
0:52:34 > 0:52:37And I think he's probably dressed the salad a while ago
0:52:37 > 0:52:38and it's kind of limp.
0:52:38 > 0:52:40I'm sorry. It's... It's shocking.
0:52:42 > 0:52:44You've got to be able to cook a very good steak and salad
0:52:44 > 0:52:46to get yourself into the quarterfinal.
0:52:46 > 0:52:49Unfortunately for Leng, this is not a very good steak and salad.
0:52:51 > 0:52:5415 minutes now until dessert, please.
0:52:54 > 0:52:55Absolutely.
0:52:57 > 0:53:02So, for Leng's dessert it's crumble custard.
0:53:02 > 0:53:06Yeah? I'd be happy if my mum did that on a Sunday.
0:53:06 > 0:53:12One thing I can't stand is a lumpy custard.
0:53:12 > 0:53:14How's your custard?
0:53:14 > 0:53:15I think it's worked.
0:53:17 > 0:53:20Crumble!
0:53:22 > 0:53:26- Ready to rumble?- With crumble. - Let's go!
0:53:33 > 0:53:36Hello. Sorry.
0:53:37 > 0:53:40Here we have apple and dulce de leche crumble
0:53:40 > 0:53:43and a vanilla custard to go with it.
0:53:43 > 0:53:46- All right.- Thank you very much. - Thank you. Bye-bye.
0:53:48 > 0:53:50The smells are fantastic. Can't wait to dig in.
0:53:56 > 0:54:00The custard's a lovely consistency and the fruit tastes delicious.
0:54:00 > 0:54:04My one gripe is my crumble isn't quite cooked.
0:54:04 > 0:54:06It's a little bit floury.
0:54:06 > 0:54:08This is nice. I'd eat it.
0:54:08 > 0:54:11I'd be happy with this after my Sunday roast.
0:54:11 > 0:54:14It's an OK apple crumble that isn't quite cooked right.
0:54:14 > 0:54:16Yeah, but after the first dish, when you get this,
0:54:16 > 0:54:17you feel a little bit happy.
0:54:17 > 0:54:21Don't get me wrong. It was an improvement on the first dish,
0:54:21 > 0:54:22but...you know...
0:54:22 > 0:54:24- the first dish wasn't much to improve on.- No.
0:54:24 > 0:54:27It's a good effort, erm, for a crumble.
0:54:29 > 0:54:31That's not a bad crumble.
0:54:31 > 0:54:33I think the crumble top is really lovely.
0:54:33 > 0:54:34I quite like the custard.
0:54:34 > 0:54:36The bit underneath I could take it or leave it.
0:54:36 > 0:54:39I find the apple and caramel far too sweet for me.
0:54:41 > 0:54:45I just feel completely exhausted by that whole experience.
0:54:46 > 0:54:50I'm pleased I did it and I don't think I've poisoned anyone.
0:54:50 > 0:54:52So, I think that's always a good sign.
0:54:53 > 0:54:58So, our job today is simply choose the two best cooks
0:54:58 > 0:55:00and put them through. Well, I say simply.
0:55:00 > 0:55:05A bit of it is simple. And that is the wonder of young Luke.
0:55:05 > 0:55:07He is right up there, isn't he?
0:55:07 > 0:55:10He is taking food, which everybody knows,
0:55:10 > 0:55:12and making it very, very special.
0:55:12 > 0:55:15Brilliance! Love him!
0:55:15 > 0:55:17Luke sails through to the next round.
0:55:18 > 0:55:23Leng disappointed me today. What was going on with his main course?
0:55:23 > 0:55:26I mean, a raw slice of cow!
0:55:26 > 0:55:27What's he thinking of?
0:55:27 > 0:55:30For dessert, we had an apple crumble which you really liked.
0:55:30 > 0:55:33Custard which was good, but it was crumble and custard.
0:55:34 > 0:55:37Anna came into the competition and we really liked her food.
0:55:37 > 0:55:42Cod in bacon. I like that. I didn't mind the egg at all.
0:55:42 > 0:55:46I'm sorry to say I can't do egg on top of normal fish. I can't.
0:55:46 > 0:55:48But her dessert, faultless.
0:55:48 > 0:55:51I really hope I've done enough to stay in the competition.
0:55:51 > 0:55:53Even just to say that you are a MasterChef
0:55:53 > 0:55:56quarterfinalist would be incredible.
0:55:56 > 0:55:57So, we'll see.
0:55:59 > 0:56:01Ricky entered this competition
0:56:01 > 0:56:03with a dangerous dish - duck and banana.
0:56:03 > 0:56:05And sorted it out and ended up with that wonderful cheesecake
0:56:05 > 0:56:06in the invention test.
0:56:06 > 0:56:08He did get himself in a tizz, though, didn't he?
0:56:08 > 0:56:10His times were all awry.
0:56:10 > 0:56:13Even though you and I liked the curry, none of our guests did.
0:56:13 > 0:56:16Daksha didn't like it, said it wasn't keralan enough.
0:56:16 > 0:56:17Well, I've got to take her knowledge.
0:56:17 > 0:56:20This really does mean so much to me.
0:56:20 > 0:56:23And I hope that they can see that I do have some skills.
0:56:25 > 0:56:28You watch them like a chef. You tell me who is the cleverest cook?
0:56:41 > 0:56:44Sadly, two of you have to leave us
0:56:44 > 0:56:46because we've only got two quarterfinal places.
0:56:48 > 0:56:50Our first quarterfinalist...
0:56:53 > 0:56:54..is Luke.
0:57:01 > 0:57:03The second quarterfinalist...
0:57:13 > 0:57:14..is Anna.
0:57:19 > 0:57:20Thank you very much indeed.
0:57:24 > 0:57:28Yeah, I feel sad that I've gone, but I've enjoyed myself here.
0:57:28 > 0:57:32I think that ultimately it's about finding
0:57:32 > 0:57:35where I'm going to go to next. So, that'd be it.
0:57:36 > 0:57:38I'm leaving today not only with my head held high,
0:57:38 > 0:57:41but with really fond memories to take with me.
0:57:41 > 0:57:45It's an amazing experience that I won't be forgetting in a hurry.
0:57:45 > 0:57:48Congratulations, you two. Quarterfinalists!
0:57:50 > 0:57:55That feels absolutely tremendous. I can't believe I got through.
0:57:55 > 0:57:56Oh, I just feel amazing!
0:57:58 > 0:58:03I had a great day today. It was car crash cookery, but it was great fun!
0:58:03 > 0:58:05And I can't wait to do it all again.
0:58:07 > 0:58:09We've got to do that again!
0:58:09 > 0:58:11Yeah, but it's good fun, isn't it?
0:58:16 > 0:58:18Tomorrow night,
0:58:18 > 0:58:22six new hopefuls will battle for a place in Friday's quarterfinals.
0:58:26 > 0:58:29I think it's absolutely a beautiful-looking plate.