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 till you hear what's in me dish.
0:00:10 > 0:00:11It's burnt!
0:00:11 > 0:00:14No, we call that enthusiastically crisp.
0:00:14 > 0:00:18Each week, 12 new contestants battle for just four places
0:00:18 > 0:00:20in 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 > 0:00:30I wish they liven this up. 20 minutes I've been waiting.
0:00:30 > 0:00:31I love it! Ha-ha!
0:00:33 > 0:00:35They want to survive this competition,
0:00:35 > 0:00:37they're going to have to be good.
0:00:37 > 0:00:39Cooking 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.
0:00:56 > 0:00:58But at the end of today's heat,
0:00:58 > 0:01:01only two will become quarterfinalists.
0:01:14 > 0:01:17Welcome to the MasterChef kitchen!
0:01:17 > 0:01:20This, your first round, is your calling card.
0:01:20 > 0:01:21Your food, your dish.
0:01:21 > 0:01:24Something that gives us a bit of insight into you
0:01:24 > 0:01:26and what you're able to do.
0:01:26 > 0:01:28Ladies and gentlemen, let's cook!
0:01:44 > 0:01:46Me and my wife compete in the kitchen quite a bit
0:01:46 > 0:01:48cos she likes cooking as well.
0:01:48 > 0:01:51She's pregnant at the moment and I think if she wasn't,
0:01:51 > 0:01:55she would've liked to...to have been here herself instead of me.
0:01:57 > 0:02:00- Dave, you got a hat on. - Yeah, I always cook with a hat.
0:02:00 > 0:02:02The other thing I wanted to ask you is
0:02:02 > 0:02:05you had loads of different bits of pig.
0:02:05 > 0:02:09Well, yeah, I'm making pork tenderloin,
0:02:09 > 0:02:12black-and-white pudding cube, salt crust baked beetroot,
0:02:12 > 0:02:15then a cider and mustard reduction.
0:02:15 > 0:02:18- Quite a bit to do in an hour. - It's MasterChef, you know.
0:02:18 > 0:02:21If you don't push yourself, then what's the point?
0:02:21 > 0:02:24- I'm looking forward to your food. - Good stuff, Gregg.
0:02:25 > 0:02:28Dave obviously wants to stand out as a cook.
0:02:28 > 0:02:31Cooking things in sous vide. Doing things and pressure cookers.
0:02:31 > 0:02:34He's got all the bells and whistles. He's got everything.
0:02:34 > 0:02:36But can he cook me food that I want to eat?
0:02:39 > 0:02:42I've just got such a huge passion for cooking.
0:02:42 > 0:02:44I'm never, like, too tired to cook.
0:02:44 > 0:02:47Or it's just something that I always want to do on my days off
0:02:47 > 0:02:49and cook for friends.
0:02:52 > 0:02:55- All the spices, Julie.- Yes! - What are you making?
0:02:55 > 0:02:58I'm making a Malaysian chicken rendang.
0:02:58 > 0:03:01Rendang is sort of like a drier curry.
0:03:01 > 0:03:04Got lots of Malaysian flavours in it. It's quite, like, strong.
0:03:04 > 0:03:07Where did a girl from the wild Highlands
0:03:07 > 0:03:09learn about the food of Asia?
0:03:09 > 0:03:11My mom actually comes from Malaysia.
0:03:11 > 0:03:13She came over here when she was 18
0:03:13 > 0:03:14and she has sort of taught me to cook.
0:03:14 > 0:03:16Is this one of Mum's recipes?
0:03:16 > 0:03:18This is one of Mum's recipes. So, the pressure is on.
0:03:18 > 0:03:20I bet it is!
0:03:20 > 0:03:22I've never had a chicken rendang before
0:03:22 > 0:03:25because rendang traditionally is made with beef.
0:03:25 > 0:03:27It could be quite brilliant.
0:03:27 > 0:03:29But there's one thing we need and that is a lovely,
0:03:29 > 0:03:31moist chicken inside a rich sauce.
0:03:32 > 0:03:3420 minutes gone.
0:03:37 > 0:03:38I've opted for a Greek meze.
0:03:38 > 0:03:42The same as the Spanish have tapas, you know, Greeks got meze.
0:03:43 > 0:03:45As long as I get it done in the time and it looks good,
0:03:45 > 0:03:48I know it tastes great, then I'll be a happy man.
0:03:50 > 0:03:52Why are you here on MasterChef, Theo?
0:03:52 > 0:03:54I want to do something I love.
0:03:54 > 0:03:56I love food it's in my DNA.
0:03:56 > 0:03:59My mum's technically brilliant at cooking. Blows me out of the water.
0:03:59 > 0:04:01She should be here instead of me.
0:04:01 > 0:04:03My dad's adventurous with it as well.
0:04:03 > 0:04:05So, it's just always been there.
0:04:05 > 0:04:06I wish you the best of luck.
0:04:06 > 0:04:08Thank you.
0:04:09 > 0:04:13Theo's calling card is all about his roots. It's about Cyprus.
0:04:13 > 0:04:17But rabbit and squid? And two types of mint and vine leaves? Hmm...
0:04:17 > 0:04:19Big ask in one hour.
0:04:24 > 0:04:26I've never done anything like this.
0:04:26 > 0:04:28I feel like the day when I got married, that nervous!
0:04:33 > 0:04:35- Hello, Ed.- Hello.
0:04:35 > 0:04:38- You're a bit nervous, mate, aren't you?- All right. I'll be all right.
0:04:38 > 0:04:39Tell me what it is you're cooking.
0:04:39 > 0:04:42Pork fillet on spring greens, caramelized carrots,
0:04:42 > 0:04:44a cider cream mustard sauce.
0:04:44 > 0:04:46I know it's a bit simple but hopefully done well.
0:04:46 > 0:04:49Just give us something nice to eat. That's all we care about.
0:04:49 > 0:04:52- Cheers, buddy.- Just try to keep hold of the nerves.- All right, yeah.
0:04:52 > 0:04:55It shows a brave cook that you can walk into the MasterChef kitchen
0:04:55 > 0:04:59with a few ingredients and say I'm going to impress.
0:04:59 > 0:05:01You've got just 20 minutes.
0:05:03 > 0:05:06This is something so different from what I do day-to-day.
0:05:10 > 0:05:12This is quite amazing to be here.
0:05:14 > 0:05:16What are you making for us?
0:05:16 > 0:05:19I'm making a Thai green curry with tiger prawns, jasmine rice
0:05:19 > 0:05:23and a tomato and carrot Thai salad garnish.
0:05:23 > 0:05:25Why Thai? Why...why...
0:05:25 > 0:05:27I've travelled to Thailand, like the food out there.
0:05:27 > 0:05:32This was one of my staple... food, diet whilst I was out there.
0:05:32 > 0:05:35- And I want to try to recreate it back at home.- Best of luck.
0:05:38 > 0:05:40Deirdre's cooking us food she loves to eat.
0:05:40 > 0:05:42That's a brilliant calling card.
0:05:42 > 0:05:45Well, you're telling us is a lot about you are as a cook
0:05:45 > 0:05:47and how good your palate really is.
0:05:51 > 0:05:54Compared to daily life, this is probably a bit of a day off
0:05:54 > 0:05:57cos no-one's driving me into trees or anything like that.
0:05:57 > 0:05:59So, I'm quite happy about that.
0:06:04 > 0:06:05What are you cooking?
0:06:05 > 0:06:08A lovely pan-roasted fillet of cod
0:06:08 > 0:06:11and a nice cider cream sauce with some really nice mussels.
0:06:11 > 0:06:13Why are you putting yourself through this drama?
0:06:13 > 0:06:15I want this. This is what I'm here for.
0:06:15 > 0:06:16I'm here to win it. I'm not here to have fun.
0:06:16 > 0:06:18- I'm here to win.- Good boy!
0:06:18 > 0:06:19What...what do you do right now?
0:06:19 > 0:06:22I'm a manager of a couple of driving test centres.
0:06:22 > 0:06:24- My daughter's test is coming up, Joe.- OK.
0:06:24 > 0:06:26I think I can guarantee you a quarterfinal,
0:06:26 > 0:06:27you know what I'm saying.
0:06:27 > 0:06:30I don't think we're allowed to do that, unfortunately,
0:06:30 > 0:06:31however much I'd like to win.
0:06:31 > 0:06:35- Thank you, Joe. Nice talking to you. - Thanks a lot.
0:06:35 > 0:06:36You've got five minutes left.
0:06:36 > 0:06:39You've got to start thinking about plating up now.
0:07:05 > 0:07:07Right! Time's up.
0:07:14 > 0:07:18Father of two Theo's calling card is a Greek Cypriot meze
0:07:18 > 0:07:21with Cypriot pork and lamb sausages,
0:07:21 > 0:07:24spiced rabbit saddle and kidneys,
0:07:24 > 0:07:25braised octopus,
0:07:25 > 0:07:27stuffed vine leaves,
0:07:27 > 0:07:29calamari
0:07:29 > 0:07:30and Greek salad tubes.
0:07:38 > 0:07:40I like so many things on here.
0:07:40 > 0:07:44There is a sweetness in these vine leaves that is just delicious.
0:07:44 > 0:07:46There's a spiciness in there as well.
0:07:46 > 0:07:48There's the freshness of lemon.
0:07:48 > 0:07:50Some of these nibbles are downright delightful.
0:07:50 > 0:07:52Brilliant. Thank you.
0:07:52 > 0:07:57Theo, you demonstrated lots of skill and you've got some really distinct,
0:07:57 > 0:08:00bold and big flavours. And I like those flavours.
0:08:00 > 0:08:05What I'd probably like is to eat each one in plentiful amounts.
0:08:05 > 0:08:07Fair enough.
0:08:07 > 0:08:10To me, this was sort of a make or break type dish.
0:08:10 > 0:08:12I thought it might put me on the map.
0:08:12 > 0:08:15I think it's more edged to the make then the break,
0:08:15 > 0:08:17but I don't know yet. So, we'll see how we get on.
0:08:19 > 0:08:23Primary school teacher Dave is serving pork tenderloin,
0:08:23 > 0:08:26a crispy black and white pudding cube,
0:08:26 > 0:08:28salt crusted baby beetroot,
0:08:28 > 0:08:30crackling pigs' tails
0:08:30 > 0:08:32and cider braised cabbage.
0:08:32 > 0:08:34Good-looking plate.
0:08:34 > 0:08:35Thanks.
0:08:44 > 0:08:48You are full of surprises. And your food makes me smile.
0:08:48 > 0:08:51There's so many little tricks and bits and pieces going on here.
0:08:51 > 0:08:52I'm really pleased.
0:08:52 > 0:08:55I mean, you are just bursting with ideas, aren't you?
0:08:55 > 0:08:56Really lovely!
0:08:56 > 0:09:00I feel like I've gone to a pork funfair.
0:09:00 > 0:09:02The pork loin is cooked beautifully.
0:09:02 > 0:09:06But on the outside of that pork you got honey and then we've got
0:09:06 > 0:09:09a really sweet sauce and I find those two things very, very sweet together.
0:09:09 > 0:09:11And the beetroot is getting lost.
0:09:11 > 0:09:13It's not quite prominent enough.
0:09:13 > 0:09:15- Yeah, noted.- I marvel at your technique,
0:09:15 > 0:09:17but you've got to want to eat it too, Dave.
0:09:17 > 0:09:20- Not just give it to me and Gregg and go, "Look how clever I am!"- Yeah.
0:09:20 > 0:09:21Thanks for that.
0:09:23 > 0:09:26I was blown away with the comments. I was really pleased.
0:09:26 > 0:09:28John picked up a few things that I can improve on
0:09:28 > 0:09:31and I'll really try to do that next time for him.
0:09:33 > 0:09:37Driving centre manager Joe is serving a pan-roasted cod fillet
0:09:37 > 0:09:41with pancetta, braised leeks and mussels
0:09:41 > 0:09:44in a cream cider and thyme sauce.
0:09:44 > 0:09:47What did you do to the skin because it was lovely and crispy
0:09:47 > 0:09:49and now it looks like it's all gone all soggy?
0:09:49 > 0:09:52I put a little squeeze of lemon over the top just to sharpen it up
0:09:52 > 0:09:54cos we've got lots of butter and cream.
0:09:54 > 0:09:56I just wanted just to sharpen it up a little bit.
0:09:56 > 0:09:57I'm going to take this off now
0:09:57 > 0:09:59- cos I don't even want to eat that skin.- OK.
0:10:07 > 0:10:09You've cooked your cod very nicely.
0:10:09 > 0:10:14However, you need to get more depth into your sauce.
0:10:14 > 0:10:18It's very wet in there. And of course, you've also got wetness
0:10:18 > 0:10:20- coming out because of the cabbage. - OK.
0:10:20 > 0:10:22I love the concept, but just be careful with your cooking
0:10:22 > 0:10:26a little bit because some of these mussels are just slightly under
0:10:26 > 0:10:28- and they become chewy.- Yeah.
0:10:28 > 0:10:31- For me, it's a bit salty. - Sure.- A bit over seasoned.
0:10:34 > 0:10:36Didn't quite come off as I wanted it to.
0:10:36 > 0:10:39But I'm really want to get back in the kitchen and show a more,
0:10:39 > 0:10:41sort of, balanced, more perfect dish.
0:10:42 > 0:10:48Vet Deirdre's calling card is a Thai green curry with tiger prawns,
0:10:48 > 0:10:50jasmine rice
0:10:50 > 0:10:52and a carrot and tomato salad.
0:11:01 > 0:11:03I love your flavours!
0:11:03 > 0:11:06- I think you've got a bowl of prawns in a soupy sauce.- OK.
0:11:06 > 0:11:09It's not classic Thai in anyway.
0:11:09 > 0:11:11It's anglicised Thai, which I'm fine about.
0:11:11 > 0:11:15But what I do like is your definition of flavour.
0:11:15 > 0:11:17You got a really good palate, Deirdre,
0:11:17 > 0:11:19with fragrant, wonderful food.
0:11:19 > 0:11:20Thank you.
0:11:20 > 0:11:23I really like it. I really like it.
0:11:23 > 0:11:27And what I didn't expect from your curry was the sourness
0:11:27 > 0:11:29which then builds to heat.
0:11:29 > 0:11:31And I think that's very clever. And very nice.
0:11:31 > 0:11:33Thank you.
0:11:36 > 0:11:4022-year-old Julie's dish is Malaysian chicken rendang,
0:11:41 > 0:11:44with cardamom and green tea rice
0:11:44 > 0:11:47and pickled carrots, cucumber and pineapple.
0:11:48 > 0:11:52I love your attempt at presentation,
0:11:52 > 0:11:54but that's very impractical
0:11:54 > 0:11:57because that rice would just go cold so quickly.
0:12:05 > 0:12:07On that salad, you've got crunch in the vegetables
0:12:07 > 0:12:11and you've got sweetness. You've got sharpness. You've also got sesame.
0:12:11 > 0:12:13In that little pot of curry,
0:12:13 > 0:12:17there is spice, warmth that builds into fierce heat. Good effort!
0:12:17 > 0:12:19Julie, great flavours.
0:12:19 > 0:12:22Your rendang has got that lovely bit of fire and sourness
0:12:22 > 0:12:26and sharpness that Malaysian curries are famous for.
0:12:26 > 0:12:27- Good effort.- Thank you.- Good start.
0:12:27 > 0:12:31- Thank you very much.- Thanks, Julie. - Thank you.
0:12:31 > 0:12:35Butcher Ed has cooked up pork fillet with spring greens,
0:12:35 > 0:12:37glazed carrots
0:12:37 > 0:12:40and a cider and mustard cream sauce.
0:12:41 > 0:12:44I think it's an absolutely beautiful looking plate.
0:12:44 > 0:12:47I just hope now that it tastes as good as it looks.
0:12:54 > 0:12:57Ed, in there is some real glory,
0:12:57 > 0:13:00but in there also is just a tiny bit of disappointment.
0:13:00 > 0:13:02Your greens are a little bit watery still
0:13:02 > 0:13:06and that water washes away all the other glorious flavours.
0:13:06 > 0:13:09With an extra grind of black pepper and a little more butter,
0:13:09 > 0:13:11that dish could be majestic.
0:13:11 > 0:13:14I have no idea why you look so nervous
0:13:14 > 0:13:17because the pork is just beautiful. It's just falling apart.
0:13:17 > 0:13:20And those carrots are beautiful. They've been scrubbed not peeled.
0:13:20 > 0:13:24Someone's loved them. And there's a nice thin coating of honey.
0:13:24 > 0:13:25Beautiful!
0:13:25 > 0:13:29- All right. Good.- Go on, smile, Ed. Brilliant!
0:13:30 > 0:13:33Now I know that I haven't made a complete idiot out of myself.
0:13:33 > 0:13:35It does give me some confidence,
0:13:35 > 0:13:37and hopefully, now I can relax a bit
0:13:37 > 0:13:39and show what I can do.
0:13:41 > 0:13:43Brilliant first round.
0:13:43 > 0:13:44Your calling card
0:13:44 > 0:13:47gives Gregg and I a really good insight into you as cooks.
0:13:49 > 0:13:51You go and take a break
0:13:51 > 0:13:53because next time you come back,
0:13:53 > 0:13:55the competition truly begins.
0:13:58 > 0:13:59Thank you very much. Off you go.
0:14:13 > 0:14:16This is the sweet or savoury invention test
0:14:16 > 0:14:18that we are giving to our contestants.
0:14:18 > 0:14:19OK.
0:14:19 > 0:14:21Which one do you want to do?
0:14:21 > 0:14:22I'm going to do sweet.
0:14:24 > 0:14:28John will now have an hour to create a dish from marzipan,
0:14:28 > 0:14:31tinned apricots, dates,
0:14:31 > 0:14:34raisins, Brazil nuts,
0:14:34 > 0:14:35golden syrup,
0:14:35 > 0:14:38amaretto and star anise.
0:14:39 > 0:14:42He also has a basic larder.
0:14:42 > 0:14:44All right, John.
0:14:44 > 0:14:45One hour. Get cooking!
0:14:54 > 0:14:58I'm going to do apricot and marzipan upside down cake
0:14:58 > 0:15:01and I'm going to serve it with a caramel custard
0:15:01 > 0:15:03flavoured with raisins and amaretto.
0:15:03 > 0:15:05Don't let me get in your way!
0:15:14 > 0:15:17- Beautiful flavours we've got here, haven't we?- It's amazing!
0:15:23 > 0:15:25- Making your egg custard?- I am.
0:15:41 > 0:15:42Look at that.
0:15:46 > 0:15:47Nice, nice, nice that looks.
0:15:47 > 0:15:49Thanks.
0:15:51 > 0:15:52There you go!
0:15:52 > 0:15:55Well, that looks beautiful, actually.
0:15:56 > 0:15:59From the sweet box, John has made
0:15:59 > 0:16:02an apricot and marzipan upside down cake,
0:16:02 > 0:16:04caramel custard,
0:16:04 > 0:16:05caramel shards
0:16:05 > 0:16:07and a raisin and amaretto sauce.
0:16:16 > 0:16:19There is a serious level of sophistication going on there.
0:16:19 > 0:16:22And the flavours are manifold, John.
0:16:23 > 0:16:27Exactly what I would want from the best of the contestants.
0:16:27 > 0:16:28Let's get them in.
0:16:43 > 0:16:46This is the invention test.
0:16:46 > 0:16:49Blue box, sweet ingredients.
0:16:49 > 0:16:51Green box, savoury ingredients.
0:16:53 > 0:16:55We're going to give you ten minutes to decide
0:16:55 > 0:16:57what it is you're going to cook.
0:17:04 > 0:17:08All of the contestants have chosen the green savoury box,
0:17:08 > 0:17:11which contains squid, chicken breast,
0:17:11 > 0:17:13tomatoes,
0:17:13 > 0:17:14coriander,
0:17:14 > 0:17:16watercress,
0:17:16 > 0:17:17baby fennel,
0:17:17 > 0:17:19cannellini beans,
0:17:19 > 0:17:21cashew nuts
0:17:21 > 0:17:22and soba noodles.
0:17:23 > 0:17:26Not a single sweet box amongst the six of you.
0:17:34 > 0:17:37In my head, this works perfectly.
0:17:37 > 0:17:39How it comes out... No idea.
0:17:41 > 0:17:43Right. Time's up.
0:17:43 > 0:17:45Ladies and gentlemen, one hour.
0:17:45 > 0:17:47Let's cook.
0:18:00 > 0:18:02There seems to be a little bit of panic in the air.
0:18:02 > 0:18:05I'm confident that there will be something on the plate
0:18:05 > 0:18:08and that the flavours will be good in the end.
0:18:09 > 0:18:12What did it feel like when you opened that box?
0:18:12 > 0:18:1430 seconds of panic but then after that
0:18:14 > 0:18:16I started to get my head together.
0:18:26 > 0:18:27I think there's issues here
0:18:27 > 0:18:30because you are going to go for that protein, aren't you?
0:18:30 > 0:18:33Either squid or the chicken or the squid and the chicken.
0:18:33 > 0:18:35And there is very little else you can do.
0:18:35 > 0:18:38So, they're going to have to really think quite hard.
0:18:42 > 0:18:44This is another Asian-flavoured dish.
0:18:45 > 0:18:48This is what I'm comfortable with the time frame...
0:18:48 > 0:18:51I hope.
0:18:51 > 0:18:55I kind of thought you would do us a Greek-style squid.
0:18:55 > 0:18:59I've already done that trick. I've got to do another one.
0:19:00 > 0:19:02From an amazing Malaysian curry,
0:19:02 > 0:19:05Julie's making us chicken and mash.
0:19:06 > 0:19:08It better be an amazing chicken and mash.
0:19:17 > 0:19:20How'd you feel about invention, Joe?
0:19:20 > 0:19:22Well, I don't like to go too wayward with roast chicken
0:19:22 > 0:19:24and strawberry jam anything like that.
0:19:24 > 0:19:26You've been watching too much MasterChef.
0:19:26 > 0:19:28I'm trying my best not to go down that route.
0:19:34 > 0:19:36Last five minutes.
0:19:38 > 0:19:40We have six very different cooks.
0:19:40 > 0:19:43Even though it's chicken and squid,
0:19:43 > 0:19:45it's being done in so many different ways.
0:19:45 > 0:19:46It's very interesting.
0:19:51 > 0:19:52Ten seconds. Last touch.
0:19:59 > 0:20:00Finished! Stop.
0:20:10 > 0:20:13From the savoury box, Joe has cooked
0:20:13 > 0:20:15a supreme of chicken
0:20:15 > 0:20:19with roasted fennel, tomato and shallots,
0:20:19 > 0:20:20braised baby fennel
0:20:20 > 0:20:22and a white-bean puree.
0:20:37 > 0:20:41Joe, I've rarely seen somebody cook better in invention test
0:20:41 > 0:20:42than they do in their own dish.
0:20:42 > 0:20:44I think it's better as well.
0:20:44 > 0:20:47Well, that's good. We're unanimous on that one, Joe!
0:20:47 > 0:20:49The chicken's cooked nicely and it's moist.
0:20:49 > 0:20:50The bean puree is lovely.
0:20:50 > 0:20:54Your sauce is really rich and wonderful and tastes of chicken.
0:20:54 > 0:20:58And the tomatoes and the shallots with that together give me comfort.
0:20:59 > 0:21:01At the moment, I'm feeling a lot more positive than I was.
0:21:03 > 0:21:06Don't know if I've done enough to get through, though.
0:21:14 > 0:21:17Ed has made chilli and garlic crispy squid
0:21:17 > 0:21:20served with orange and soy-sauteed fennel
0:21:20 > 0:21:22and toasted cashew nuts.
0:21:32 > 0:21:34I have squid at one end of the plate and fennel and orange nuts
0:21:34 > 0:21:36at the other end of the plate
0:21:36 > 0:21:40and I don't really see what joins it all together as a dish.
0:21:40 > 0:21:42I feel for you on this one, Ed, I really do.
0:21:42 > 0:21:45As much as I want to say I like it, I can't
0:21:45 > 0:21:47because I don't like it.
0:21:47 > 0:21:49It's fennel which is not cooked enough,
0:21:49 > 0:21:51squid which is overcooked.
0:21:51 > 0:21:56I can't believe that you're the same cook who cooked that pork dish
0:21:56 > 0:21:59that cooked this. The invention test is not easy, is it?
0:21:59 > 0:22:00No.
0:22:00 > 0:22:03How many times have you shouted at the television going,
0:22:03 > 0:22:05"You're going to make that, mate?"
0:22:05 > 0:22:08Yeah, yeah. It's totally different when you're doing it.
0:22:10 > 0:22:12I'm gutted, to be honest.
0:22:14 > 0:22:16In my head, it was OK. On the plate, less so.
0:22:20 > 0:22:22Julie has pan-roasted a chicken breast
0:22:22 > 0:22:25and served it with fennel crisps,
0:22:25 > 0:22:26potato puree
0:22:26 > 0:22:28and a creamy white-wine sauce.
0:22:40 > 0:22:44The good thing is your chicken is nicely flavoured
0:22:44 > 0:22:46and nicely seasoned and you have a crispy skin.
0:22:46 > 0:22:49After that, we start to have problems.
0:22:49 > 0:22:52You've served a ridiculously small amount of mashed potato.
0:22:52 > 0:22:56That sauce...it just tastes and feels like cream.
0:22:57 > 0:22:59And the idea of fennel crisp hasn't worked.
0:23:01 > 0:23:02I quite like the cream sauce.
0:23:02 > 0:23:05I like the depth of it and the sharpness of it,
0:23:05 > 0:23:07but I don't think it's a triumph.
0:23:07 > 0:23:09- Thank you.- Thanks, Julie.- Cheers.
0:23:12 > 0:23:15You know, I'm a bit deflated. I definitely didn't do as good as
0:23:15 > 0:23:17I normally, sort of, cook.
0:23:17 > 0:23:19I've been practising invention tests as well.
0:23:19 > 0:23:22So, I was quite disappointed with my efforts.
0:23:22 > 0:23:24But I'm hoping that my first dish will get me through.
0:23:30 > 0:23:32Theo has served griddled squid
0:23:32 > 0:23:35stuffed with soy-marinated chicken,
0:23:35 > 0:23:38chilli and coriander, ginger and breadcrumbs
0:23:38 > 0:23:41on lime, chilli soba noodles
0:23:41 > 0:23:43with toasted cashew nuts.
0:23:55 > 0:23:59The inside of your squid is still a little bit slippery,
0:23:59 > 0:24:03but it doesn't matter because your filling inside is wet.
0:24:03 > 0:24:06And that filling is so highly flavoured.
0:24:06 > 0:24:10I tell you, as an invention, I'm really impressed.
0:24:10 > 0:24:11Thank you.
0:24:11 > 0:24:14- I'm not as enamoured as Gregg is, I've got to say.- OK.
0:24:14 > 0:24:17I think the inside of that squid is not cooked
0:24:17 > 0:24:19so I've got charred on the outside.
0:24:19 > 0:24:22The filling inside itself is really highly flavoured
0:24:22 > 0:24:26but I feel over-flavoured with orange, nuts and chicken.
0:24:26 > 0:24:29I feel like I'm having a chicken satay with a glass of orange juice
0:24:29 > 0:24:33at the same time. And they don't really quite work in my mind.
0:24:33 > 0:24:36I'm not going to take it away from you, though. I agree with Gregg.
0:24:36 > 0:24:39I think an invention test is a really brave thing.
0:24:39 > 0:24:41I was quite happy to pull it out of the bag
0:24:41 > 0:24:43for an invention test, to be honest.
0:24:43 > 0:24:45I'm just a bit gutted that maybe some of the flavours
0:24:45 > 0:24:47and the texture wasn't quite right.
0:24:47 > 0:24:49I have no idea which way to call it.
0:24:49 > 0:24:52I think it's a total 50-50 at the moment on this.
0:25:03 > 0:25:06Deirdre's invention is a hot and sour soup
0:25:06 > 0:25:09with chicken and crispy squid.
0:25:19 > 0:25:23Have you had to put a load of sugar in there to try to make it sweet?
0:25:23 > 0:25:25- I put a little bit of sugar in there.- A little bit!
0:25:25 > 0:25:28- It's about as sweet as my porridge in the morning.- Oh, goodness.
0:25:28 > 0:25:31The sugar has not only given it a sweet background
0:25:31 > 0:25:33it makes it taste more like sweet gravy.
0:25:33 > 0:25:35But it's sweetened the chicken.
0:25:35 > 0:25:38When you do a hot and sour soup, it should be hot and sour.
0:25:38 > 0:25:39The chicken in here has gone a little dry.
0:25:39 > 0:25:41The squid, for me, is cooked fine.
0:25:41 > 0:25:44You do know and understand Asian flavours.
0:25:44 > 0:25:47- I was hoping for a little bit more versatility from you.- Yeah.
0:25:47 > 0:25:49I'm a bit disappointed with that.
0:25:49 > 0:25:51It's one of those ones where I saw the ingredients
0:25:51 > 0:25:53and I thought I know what to do with them,
0:25:53 > 0:25:56which is very similar to my calling card recipe.
0:25:56 > 0:25:59Two Asian dishes in one day. It may be too much.
0:26:05 > 0:26:10Finally, Dave has cooked garlic chicken with tomato cassoulet,
0:26:10 > 0:26:11watercress pesto,
0:26:11 > 0:26:13deep-fried fennel
0:26:13 > 0:26:14and chunky croutons.
0:26:28 > 0:26:31I really don't like this at all, this chicken.
0:26:31 > 0:26:34The skin on that isn't cooked or crisped up.
0:26:34 > 0:26:37And it's just sitting on top of a bowl of mush with the crouton on it.
0:26:39 > 0:26:42The beans are great concept, a really good idea.
0:26:42 > 0:26:44A lovely stew of beans with tomatoes,
0:26:44 > 0:26:47but those beans need to be stewed not just put in a pan
0:26:47 > 0:26:50and introduced to the tomatoes.
0:26:50 > 0:26:53They need to be dancing with the tomatoes. They're like...
0:26:53 > 0:26:55They're not even holding hands.
0:26:55 > 0:26:57And it needs to come together as a dish,
0:26:57 > 0:26:59but at the moment it's a bit...
0:26:59 > 0:27:01it's a bit dull.
0:27:01 > 0:27:03Thanks, John. Thanks, Gregg.
0:27:03 > 0:27:07I think that's the scariest, single scariest thing I've done in my life.
0:27:09 > 0:27:13It really is hard. It really is difficult. So...
0:27:13 > 0:27:15I just hope I've done enough.
0:27:15 > 0:27:17Fingers crossed I have, you know.
0:27:23 > 0:27:25The competition now is tough.
0:27:25 > 0:27:28We know the quality of cooks going through in each round.
0:27:28 > 0:27:31There's a couple of these people here who won't make it.
0:27:31 > 0:27:33And we've just got a let them go.
0:27:33 > 0:27:35I'll tell you who I like, who I really like -
0:27:35 > 0:27:36Theo.
0:27:36 > 0:27:38I liked his Greek meze dish.
0:27:38 > 0:27:40Yeah, I agree with you.
0:27:40 > 0:27:42Complex, interesting, unusual.
0:27:42 > 0:27:45And what Theo did in the invention test... A great inventive mind.
0:27:45 > 0:27:47I agree. OK. So, Theo stays.
0:27:47 > 0:27:49Joe, I now believe is a decent cook.
0:27:49 > 0:27:51I've never seen a turnaround like it.
0:27:51 > 0:27:53I had virtually written him off
0:27:53 > 0:27:56after his cod dish in the opening round.
0:27:56 > 0:27:59His calling card was nowhere near as good as his invention.
0:27:59 > 0:28:03What it does give us is reassurance that actually under pressure
0:28:03 > 0:28:05Joe can cope. And I like that.
0:28:05 > 0:28:07So, Joe stays.
0:28:07 > 0:28:09As for the other four, Gregg, I don't know.
0:28:11 > 0:28:15I think there's ups and downs with all four of them.
0:28:16 > 0:28:19Deirdre comes in here with a calling card prawn green curry
0:28:19 > 0:28:21and it was actually more like the hot and sour soup.
0:28:21 > 0:28:24Invention test, she said she's going to make a hot and sour soup.
0:28:24 > 0:28:26And it really wasn't hot, nor sour.
0:28:26 > 0:28:28That concerns me.
0:28:28 > 0:28:33If I was to leave at this stage, I would be horribly disappointed.
0:28:33 > 0:28:34There is plenty more to come,
0:28:34 > 0:28:37but it's just whether I get the chance to do so.
0:28:37 > 0:28:38Ed - I don't know what happened.
0:28:38 > 0:28:41Ed's calling card was beautiful
0:28:41 > 0:28:43and flavours pretty much to match.
0:28:43 > 0:28:45As for his invention test, wow!
0:28:46 > 0:28:49He was so nervous and the result was something
0:28:49 > 0:28:52that was actually hard to define.
0:28:52 > 0:28:55I just be really disappointed if I was going home now.
0:28:55 > 0:28:58But they've got to go on what was put in front of them
0:28:58 > 0:29:01and what was put in front of them the second time was...
0:29:01 > 0:29:04pretty bad, to be honest.
0:29:04 > 0:29:07Dave came in here. You loved his first dish.
0:29:07 > 0:29:08I thought it was fantastic.
0:29:08 > 0:29:11His second round, his invention test, John, he just went to pieces.
0:29:11 > 0:29:15And you just can't keep throwing things in a bowl hoping that
0:29:15 > 0:29:18somehow it's going to turn out OK.
0:29:18 > 0:29:21It's hard to accept that your mistakes have cost you
0:29:21 > 0:29:22a future that you see for yourself.
0:29:22 > 0:29:26So, I'd be absolutely devastated to go home.
0:29:26 > 0:29:28Julie's calling card was great.
0:29:28 > 0:29:32And then in the invention test, she left a lot to be desired.
0:29:32 > 0:29:35So, I now don't know what to make of Julie.
0:29:35 > 0:29:38I've not performed up to the, sort of, standards that I do cook at.
0:29:38 > 0:29:40And I know I'm capable of.
0:29:40 > 0:29:43I think we need to look for the people
0:29:43 > 0:29:45who can actually hold their nerve and soldier on.
0:29:45 > 0:29:48Whoever we put through from these four really have to pull out
0:29:48 > 0:29:51all the stops in the next round because they've got a lot to prove.
0:30:02 > 0:30:06I've rarely seen such a contrast between two rounds.
0:30:06 > 0:30:08Made for a very difficult judging decision.
0:30:11 > 0:30:13We have made a decision.
0:30:13 > 0:30:16The first person leaving us is...
0:30:24 > 0:30:25..is Ed.
0:30:31 > 0:30:34On the day, I messed up on invention test.
0:30:34 > 0:30:37It's just annoying. I just...
0:30:37 > 0:30:38Annoying!
0:30:42 > 0:30:44The second person leaving us...
0:30:48 > 0:30:50..is Deirdre. Thanks, Deirdre.
0:30:55 > 0:30:57I tried my hardest in there and, you know,
0:30:57 > 0:30:59there are some very, very capable cooks in there.
0:30:59 > 0:31:02So, that's just the way it goes.
0:31:02 > 0:31:03Yeah, I'm very disappointed.
0:31:05 > 0:31:06Congratulations. Well done.
0:31:28 > 0:31:30This is a tough test.
0:31:30 > 0:31:33You are cooking your own food today not just for me and John
0:31:33 > 0:31:36but for three champions of MasterChef.
0:31:41 > 0:31:45Dhruv Baker, James Nathan and Natalie Coleman.
0:31:46 > 0:31:49Four main course orders in one hour.
0:31:49 > 0:31:5215 minutes later, four dessert orders.
0:31:53 > 0:31:57But at the end of this, we only have two quarterfinal places to give.
0:31:58 > 0:32:00Let's cook!
0:32:13 > 0:32:16I'm really excited about the opportunity to cook
0:32:16 > 0:32:18for the ex-champions of MasterChef.
0:32:18 > 0:32:21Hopefully, one day, I'll be sitting in their seats.
0:32:23 > 0:32:26Your cooking seems to be getting stronger as the competition went on.
0:32:26 > 0:32:28Is it going to get bigger and better?
0:32:28 > 0:32:32Hopefully. I mean, this dish... Really one of my favourite dishes.
0:32:32 > 0:32:37Simply pan-fried Dover sole with a brown shrimp and chive butter sauce
0:32:37 > 0:32:39and saffron mashed potatoes.
0:32:39 > 0:32:42And for dessert I'm doing a classical cranachan.
0:32:42 > 0:32:45Pinhead oatmeal, smoky whisky and some lovely raspberries and honey.
0:32:45 > 0:32:47If I was sitting in a restaurant right now,
0:32:47 > 0:32:49that would probably be the two dishes I ordered.
0:32:49 > 0:32:52This is what I would want to order. This is what I would want to eat.
0:32:52 > 0:32:56When I get my own restaurant, it's what I'm going to be serving.
0:32:58 > 0:33:01He's saying to us, I can cook classic food really well.
0:33:03 > 0:33:06I think he's actually in for a big challenge.
0:33:06 > 0:33:09He's got to cook four fish at the same time
0:33:09 > 0:33:11and make sure that sauce isn't split.
0:33:17 > 0:33:20I've got quite a lot of experience for cooking for, like,
0:33:20 > 0:33:21groups of people.
0:33:22 > 0:33:25With my mum, we've helped cater a wedding.
0:33:25 > 0:33:28Obviously, that's not as much pressure as MasterChef judges,
0:33:28 > 0:33:31but it does give me, sort of, experience to be able to cook
0:33:31 > 0:33:33for more than one person or yourself.
0:33:37 > 0:33:40We're definitely not going Malaysian today, Julie.
0:33:40 > 0:33:43We're not. We're not. So, I've got sea bass
0:33:43 > 0:33:46with a mussel and saffron sauce on a bed of mashed potatoes,
0:33:46 > 0:33:47which will go right today.
0:33:47 > 0:33:50And I'm also doing a chocolate orange fondant
0:33:50 > 0:33:52with orange liqueur and Chantilly cream.
0:33:52 > 0:33:55Every time now somebody mentions a fondant, I start to quake.
0:33:55 > 0:33:58I'm determined to get it right. I've practised it quite a lot.
0:33:58 > 0:34:00So, all going well, it'll go well today.
0:34:00 > 0:34:02- Good luck.- Thank you.
0:34:02 > 0:34:05I need to be focused and making sure that fondant is not
0:34:05 > 0:34:07one of the graves of MasterChef again.
0:34:10 > 0:34:12A chocolate and orange fondant is a wonderful thing,
0:34:12 > 0:34:14but it's got to be absolutely perfect.
0:34:14 > 0:34:17And does she have the skill to put off.
0:34:17 > 0:34:19It sounds pretty easy, but it ain't.
0:34:26 > 0:34:28Getting into the quarterfinals,
0:34:28 > 0:34:30yeah, would just generally blow my mind.
0:34:30 > 0:34:32It's almost I'm too scared to, sort of, say it, in case it all
0:34:32 > 0:34:35evaporates and the idea disappears I can get through.
0:34:38 > 0:34:40It looks like we're going to Asia.
0:34:40 > 0:34:41We are going to Asia.
0:34:41 > 0:34:45Asian consomme, deep-fried disk of noodles, bok choy,
0:34:45 > 0:34:48glazed, spicy, sweet salmon
0:34:48 > 0:34:51with some pickled vegetables on top.
0:34:51 > 0:34:54I'm maintaining the theme of Asia with the dessert.
0:34:54 > 0:34:57So, we're going for a gingered treacle tart
0:34:57 > 0:35:00with a maccha green tea ice cream.
0:35:00 > 0:35:03- You have a huge amount of work to do once again.- Yeah. Yeah.
0:35:03 > 0:35:05Are you not in danger of tripping up here?
0:35:05 > 0:35:07Massively.
0:35:08 > 0:35:12If he can make a consomme, cook salmon, fry noodles,
0:35:12 > 0:35:15make a treacle tart and ice cream in an hour,
0:35:15 > 0:35:17you've got to take your hat off to him.
0:35:18 > 0:35:21He's got his tarts in the oven. He's made his ice cream.
0:35:21 > 0:35:23He might actually do this.
0:35:28 > 0:35:30I think today I've got to nail it.
0:35:32 > 0:35:35Because I think I've got a bit of ground to make up.
0:35:37 > 0:35:40Can you cope with the pressure of MasterChef, Dave?
0:35:40 > 0:35:42Yes. Yes, I can. That's why I'm here.
0:35:42 > 0:35:45It's my recipe and I'm really feeling confident about it today.
0:35:45 > 0:35:48What are your two courses today, Dave?
0:35:48 > 0:35:53OK. I'm doing a herb-stuffed lamb with a broad-bean puree,
0:35:53 > 0:35:57langoustine and a langoustine bisque served on a polenta cake.
0:35:57 > 0:36:00Surf and turf I know. Beef and prawns.
0:36:00 > 0:36:03- Yeah.- But lamb and langoustine?
0:36:03 > 0:36:04Wow!
0:36:04 > 0:36:08- Yes, pretty much, that's the way I'm going for it today.- OK.
0:36:08 > 0:36:14And then for my dessert, I'm doing a peanut butter brownie
0:36:14 > 0:36:19with a raspberry ripple ice cream and some peanut brittle.
0:36:19 > 0:36:20Right, OK.
0:36:20 > 0:36:22- Good luck, Dave.- Cheers, guys.
0:36:22 > 0:36:25Doing things that haven't been tried and tested
0:36:25 > 0:36:27and putting your own spin on things
0:36:27 > 0:36:29that makes people an outstanding chef.
0:36:29 > 0:36:32I mean, I don't think I'm there yet.
0:36:32 > 0:36:34But it's definitely where I want to go.
0:36:34 > 0:36:36What does Dave think he's up to?
0:36:36 > 0:36:39He's trying to stand out in the crowd and be different.
0:36:39 > 0:36:41Well, it's great to be different,
0:36:41 > 0:36:43but it's just crazy!
0:36:54 > 0:37:00The first of today's guest judges is 2008 champion James Nathan
0:37:00 > 0:37:06who gave up his career as a criminal barrister to train in top kitchens.
0:37:07 > 0:37:09Last year, he opened his first restaurant.
0:37:11 > 0:37:13It was time to do something for myself.
0:37:15 > 0:37:19It's great to feel that actually I've arrived.
0:37:19 > 0:37:21The eagle has landed. I've got a restaurant.
0:37:26 > 0:37:30If I put my hand on my heart, there's been some quite dark moments.
0:37:30 > 0:37:33It's not a well-paid profession and it's very long hours.
0:37:33 > 0:37:34It's very gruelling.
0:37:35 > 0:37:39But being a criminal barrister, you never made anyone happy.
0:37:40 > 0:37:43And for me, cooking is making people happy.
0:37:46 > 0:37:50Dhruv Baker was crowned MasterChef champion in 2010.
0:37:53 > 0:37:56After I won, the phone didn't stop ringing.
0:37:56 > 0:37:58And it was just this complete whirlwind
0:37:58 > 0:38:00at least for the first six to 12 months.
0:38:02 > 0:38:05Over the last few years, he's built a catering company,
0:38:05 > 0:38:08become a food journalist
0:38:08 > 0:38:11and is currently working on his first book.
0:38:20 > 0:38:22I often wonder what would have happened had
0:38:22 > 0:38:24I not sent the application off.
0:38:24 > 0:38:27And it doesn't bear thinking about because I would...
0:38:27 > 0:38:29not change anything about my life right now.
0:38:29 > 0:38:34And it was all entirely down to being on MasterChef and winning MasterChef.
0:38:36 > 0:38:402013 champion Natalie has spent the year working with
0:38:40 > 0:38:42some of the country's best chefs
0:38:42 > 0:38:44including Tom Kitchin,
0:38:44 > 0:38:46Tom Kerridge,
0:38:46 > 0:38:48Theo Randall
0:38:48 > 0:38:50and Daniel Clifford.
0:38:50 > 0:38:53I, sort of, found my fate. It opens your mind to what you want
0:38:53 > 0:38:55and where you want to be in five years' time.
0:38:55 > 0:38:59I would like to open a restaurant. And I'd be sticking true to my roots,
0:38:59 > 0:39:00it will be in the East End.
0:39:00 > 0:39:03And it'll be serving up good British grub.
0:39:12 > 0:39:15You've got just over 15 minutes until you get those mains out.
0:39:15 > 0:39:18- You going to be all right, big fella?- Yes.
0:39:19 > 0:39:20Joe's cooking a Dover sole
0:39:20 > 0:39:23with brown shrimp and chive butter sauce.
0:39:25 > 0:39:28It's a delicate fish that needs to be cooked well.
0:39:28 > 0:39:30The flavours in that main course,
0:39:30 > 0:39:32I'll tell you, all really work together.
0:39:32 > 0:39:35It's such a simple dish but it's got to be done so well.
0:39:35 > 0:39:37It's got to be perfectly seasoned.
0:39:37 > 0:39:39He hasn't tasted that sauce once.
0:39:39 > 0:39:41He's not tasted anything today.
0:39:41 > 0:39:42It all has to be cooked perfectly,
0:39:42 > 0:39:45but if he does, I think we'll have a delicious dish.
0:39:46 > 0:39:48The fish looks nice, Joe.
0:39:55 > 0:39:58Good luck, lad.
0:39:58 > 0:39:59- Hi, guys.- Hello.
0:40:01 > 0:40:04Well, you've got pan-fried Dover sole
0:40:04 > 0:40:07with a shrimp and chive butter sauce
0:40:07 > 0:40:08and some saffron mash.
0:40:08 > 0:40:10ALL: Thank you.
0:40:10 > 0:40:11I'm delighted with this.
0:40:11 > 0:40:13You know, he's not faffed around with it.
0:40:13 > 0:40:15It's plated simply and really beautifully.
0:40:15 > 0:40:19It smelled delicious and I just want to eat the whole thing.
0:40:24 > 0:40:27This is a success. He's prepared the fish beautifully
0:40:27 > 0:40:29and it's cooked beautifully.
0:40:29 > 0:40:31And the sauce is really well-balanced.
0:40:31 > 0:40:33It's a simple sauce, but it's got acidity.
0:40:33 > 0:40:35It's got creamy butteriness.
0:40:35 > 0:40:38If I got this in a fish restaurant, I'd happily pay for it
0:40:38 > 0:40:40and be chuffed with my lunch.
0:40:41 > 0:40:43I love his fish. I love his mash.
0:40:43 > 0:40:46I would like a little bit more lemon across my fish.
0:40:46 > 0:40:48The fish is cooked absolutely beautifully.
0:40:48 > 0:40:50The sauce made really well.
0:40:50 > 0:40:52Joe tasted nothing and because of that
0:40:52 > 0:40:54everything is under seasoned.
0:40:54 > 0:40:56And it's a bit....
0:40:56 > 0:40:58all right.
0:40:58 > 0:41:00You're a bit over time.
0:41:00 > 0:41:03Now you've got ten, 12 minutes to make cranachan.
0:41:03 > 0:41:07Cranachan. I'm quite looking forward to. I've not actually tasted one.
0:41:07 > 0:41:11I know what one is. The Scottish version of our Eton mess.
0:41:13 > 0:41:15It's got to be rich with the cream.
0:41:15 > 0:41:18It's got to have that real spiky flavour from the raspberry.
0:41:18 > 0:41:20That real kick from the whisky
0:41:20 > 0:41:23and then the oats to give it, sort of, a crunch and texture.
0:41:34 > 0:41:35Crikey!
0:41:37 > 0:41:38Let's go!
0:41:47 > 0:41:48There you got cranachan.
0:41:48 > 0:41:51You've got some macerated raspberries, some honey,
0:41:51 > 0:41:54whipped cream, some pinhead oatmeal
0:41:54 > 0:41:57and a Laphroaig ten-year-old whisky. Thank you.
0:41:57 > 0:42:00It's got simple elegance again, isn't it?
0:42:00 > 0:42:02And let's hope it tastes as good as it looks.
0:42:09 > 0:42:12It's delicious, but it's quite a hefty pudding.
0:42:12 > 0:42:15I thought, "Oh, there's too much cream," by looking at it
0:42:15 > 0:42:17but then there was all them lovely toasted oats
0:42:17 > 0:42:20mixed in with the cream and suddenly you get hit with a crunch.
0:42:20 > 0:42:22So, there's good textures going on in there.
0:42:22 > 0:42:24I don't want to eat all that cream.
0:42:24 > 0:42:26There's not enough sharp, sweet raspberry.
0:42:26 > 0:42:29There's not enough toasty oat-y. It's mostly cream.
0:42:29 > 0:42:32I'm a little bit disappointed in that dessert, actually.
0:42:32 > 0:42:33Really, a bit disappointed.
0:42:36 > 0:42:37The main course went OK.
0:42:37 > 0:42:39Don't know about the dessert.
0:42:39 > 0:42:42I'm physically exhausted now.
0:42:46 > 0:42:4815 minutes on your main course.
0:42:53 > 0:42:54- My fondant mix didn't work.- What?
0:42:54 > 0:42:56My fondant mix curdled.
0:42:59 > 0:43:01She's got to start all over again.
0:43:01 > 0:43:03In that 15 minutes, she's got a get the fondant ready to go
0:43:03 > 0:43:06and the rest of her main course finished off.
0:43:06 > 0:43:07She's right up against it.
0:43:10 > 0:43:13Julie's main sea bass with a saffron sauce and mussels.
0:43:16 > 0:43:19It's quite straightforward. You know, you got to cook a piece of fish
0:43:19 > 0:43:21and steam the mussels and make a sauce.
0:43:21 > 0:43:24Well, there's nowhere to hide in a dish like this.
0:43:24 > 0:43:26The fish has got to be right, isn't it?
0:43:26 > 0:43:28You got a minute left to get those out.
0:43:28 > 0:43:30I think I might be a few minutes late.
0:43:40 > 0:43:42Julie, we've got to go, mate. We've got to go.
0:43:42 > 0:43:45We've got to go.
0:43:45 > 0:43:46Come on!
0:43:48 > 0:43:50Apologies for the lateness.
0:43:52 > 0:43:55I've made you sea bass with a mussel and saffron sauce
0:43:55 > 0:43:57with mashed potatoes. I hope you enjoy it.
0:43:57 > 0:43:59- Thank you.- Thank you very much.
0:43:59 > 0:44:00It's a whopper!
0:44:00 > 0:44:02- It's a big portion, isn't it?- Yeah!
0:44:10 > 0:44:12My fish is undercooked.
0:44:12 > 0:44:15The mussels are, kind of, a bit bouncy.
0:44:15 > 0:44:18So, I'm really disappointed with this, actually.
0:44:18 > 0:44:21The samphire's just... Well, I can't even touch it.
0:44:21 > 0:44:22It's just been ruined.
0:44:22 > 0:44:24It's got no vibrancy.
0:44:24 > 0:44:27This isn't without hope because the sauce is good,
0:44:27 > 0:44:30my fish was well cooked and the mash is creamy and smooth.
0:44:30 > 0:44:32There's...there's...
0:44:32 > 0:44:35glimmers of talent here.
0:44:35 > 0:44:37That sauce, which is flavourless, is going
0:44:37 > 0:44:40into flavourless, starchy mashed potato.
0:44:40 > 0:44:43And I'm eating saffron coloured, not even flavoured,
0:44:43 > 0:44:46wallpaper paste and a piece of sea bass with a mussel.
0:44:48 > 0:44:51Do it as fast as you can. Quick, quick. Let's see what you can do.
0:44:51 > 0:44:52OK?
0:44:55 > 0:44:58Dark chocolate and orange fondant,
0:44:58 > 0:45:00which is most people's misery on MasterChef.
0:45:04 > 0:45:06There is something magical about a good fondant.
0:45:06 > 0:45:10You know, you've got this, sort of, almost crispy, sort of, sponge
0:45:10 > 0:45:13and just then gooey chocolate to go with it.
0:45:13 > 0:45:16So, we've got to move. Get them in the oven. Quick, quick. Let's go.
0:45:16 > 0:45:18Julie's is in a right panic.
0:45:18 > 0:45:20She's got her second batch of fondants in the oven.
0:45:20 > 0:45:22We might get dessert on a plate.
0:45:26 > 0:45:28You've got 90 seconds.
0:45:29 > 0:45:30How are those fondants looking?
0:45:30 > 0:45:32They just need another minute.
0:45:39 > 0:45:42Very brave for carrying on, Julie. Really impressed.
0:45:45 > 0:45:48I am so impressed. Well done.
0:45:48 > 0:45:50Thank you very much.
0:45:53 > 0:45:55Hi. Apologies again. It's late.
0:45:58 > 0:46:00- Enjoy.- Thank you.
0:46:00 > 0:46:02I have made you a chocolate orange fondant
0:46:02 > 0:46:05with Chantilly orange liqueur cream.
0:46:05 > 0:46:07Enjoy. Thank you very much.
0:46:07 > 0:46:10- The initial whiff is really good.- It smells gorgeous. Really lovely.
0:46:10 > 0:46:14Very chocolaty and very orangey which is what she'd want it.
0:46:21 > 0:46:25Delicious. Perfectly molten in the middle.
0:46:25 > 0:46:26Gorgeous texture, gorgeous flavour.
0:46:26 > 0:46:29You wouldn't think it was the same chef that served us
0:46:29 > 0:46:31that fish dish before.
0:46:33 > 0:46:37It's not too sweet chocolate with a base flavour of orange.
0:46:37 > 0:46:40There's also orange in the cream which lightens the whole mix.
0:46:40 > 0:46:43I'll tell you what, that is not bad at all.
0:46:43 > 0:46:45Considering she did that in 13 minutes.
0:46:45 > 0:46:47Wow! Good on Julie!
0:46:51 > 0:46:53Had my fondant mix not gone wrong,
0:46:53 > 0:46:56I would've been able to focus more on the main course.
0:46:56 > 0:47:00And I think overall the dishes would have been a lot better in taste.
0:47:00 > 0:47:03But at least you managed to get something out.
0:47:07 > 0:47:10Theo's made us Asian Salmon with fried noodles and consomme.
0:47:10 > 0:47:13The consomme's a brave thing to do.
0:47:13 > 0:47:15Consomme's got to be clear. It's got to be light
0:47:15 > 0:47:17and it's got to be packed with flavour.
0:47:17 > 0:47:20Yeah, it'll be interesting to see how the salmon comes out.
0:47:20 > 0:47:23It's quite easy to toughen the fish up in a hot broth.
0:47:23 > 0:47:24Too hot!
0:47:24 > 0:47:27What are you going to do? Are you going to go with those noodles?
0:47:27 > 0:47:31- Yeah, I think I have to.- You've got less than three minutes.
0:47:33 > 0:47:34Come on, mate! Let's go.
0:47:39 > 0:47:42This should actually be sitting in front of them now!
0:47:48 > 0:47:50Got to applaud the amount of work,
0:47:50 > 0:47:52- but I've got to tell you off for being late.- Yeah.
0:47:54 > 0:47:56Apologies for the slow walk.
0:48:00 > 0:48:03So, we've got an Asian-style consomme,
0:48:03 > 0:48:06deep-fried noodle bisque, blanched bok choy
0:48:06 > 0:48:10with a salmon glaze of a, sort of, hot, spicy lemon grass...
0:48:10 > 0:48:12jam and some pickled veg for the top.
0:48:12 > 0:48:14And I hope you enjoy. Thank you very much.
0:48:16 > 0:48:17It's looking very good indeed.
0:48:21 > 0:48:24I'm getting some spice.
0:48:26 > 0:48:29The consomme is amazing! It's really clear. It's really broth-y.
0:48:29 > 0:48:31It tastes like a consomme should do.
0:48:31 > 0:48:34The liquid really helps to soften up those crispy noodles,
0:48:34 > 0:48:36which are really quite crispy.
0:48:36 > 0:48:39That jam it feels like there's a rave going on in my mouth.
0:48:39 > 0:48:43It's like dancing away my tongue. It's beautiful. It's a winning dish.
0:48:43 > 0:48:47Technically well done. Balanced perfectly in terms of the flavours.
0:48:47 > 0:48:49I'm quite excited by this guy.
0:48:49 > 0:48:51It's an interesting combination.
0:48:51 > 0:48:54But for me that salmon needs to have more Asian flavours
0:48:54 > 0:48:56because the consomme is so subtle
0:48:56 > 0:48:58that the salmon is overpowering everything.
0:48:58 > 0:49:01I love the consomme and the flavours of ginger. That's lovely.
0:49:01 > 0:49:04What I can't get on with is his deep-fried noodle.
0:49:04 > 0:49:06I just... wonder why.
0:49:07 > 0:49:09- OK. 15 minutes for pudding.- Fine.
0:49:14 > 0:49:18Theo's dessert gingered treacle tart and green tea ice cream.
0:49:18 > 0:49:20I think it sounds divine.
0:49:24 > 0:49:27I think those two things together, the ginger and the green tea,
0:49:27 > 0:49:29has got that Asian thing.
0:49:29 > 0:49:32And you know, that's a nice thing about this whole menu,
0:49:32 > 0:49:35is that he's got those themes running through all of it.
0:49:38 > 0:49:40- You've got two minutes, Theo.- OK.
0:49:42 > 0:49:43Oh, nice!
0:49:46 > 0:49:48You've got about 40 seconds to get this out.
0:49:54 > 0:49:56I have no idea how to do that.
0:49:56 > 0:49:58- Well, don't do it then.- I'm not.
0:50:01 > 0:50:02That's OK, Theo. That's OK.
0:50:06 > 0:50:09Apologies a second time for the delay on this.
0:50:09 > 0:50:10Thank you.
0:50:10 > 0:50:15Gingered treacle tart with a maccha green tea syrup
0:50:15 > 0:50:17and a maccha green tea ice cream.
0:50:17 > 0:50:19Enjoy. Thank you. Cheers.
0:50:20 > 0:50:22You know, it's really pretty!
0:50:28 > 0:50:31That's a really good pudding. It's gingery. It's treacle-y.
0:50:31 > 0:50:34It's exactly how I want it to taste. It's fantastic!
0:50:34 > 0:50:37The pastry's brilliant.
0:50:37 > 0:50:39It's just so crumbly and buttery and lovely.
0:50:39 > 0:50:41And that green tea, it was lovely.
0:50:41 > 0:50:45Every single component of both courses
0:50:45 > 0:50:47has been pretty much flawless.
0:50:48 > 0:50:51The treacle tart on its own is a good thing.
0:50:51 > 0:50:53Flavoured with your ginger slightly too sweet.
0:50:53 > 0:50:56The ice cream needs more sweetening.
0:50:56 > 0:50:58The two together is a lovely combo.
0:50:58 > 0:51:01I love the ice cream and the syrup along with the tart.
0:51:01 > 0:51:05Warm with ginger, sweet with treacle, made really nicely.
0:51:05 > 0:51:08With all the work he's done, I've got to say I'm impressed.
0:51:09 > 0:51:12It's a bit of a blur really.
0:51:12 > 0:51:15It's just 100mph for the last hour and 15 minutes.
0:51:15 > 0:51:17You know, touch wood, I've nailed it.
0:51:21 > 0:51:23Dave, 15 minutes exactly from now.
0:51:30 > 0:51:33Dave's main herb stuffed cannon of lamb served on polenta cake
0:51:33 > 0:51:36with a broad-bean puree, langoustine tail
0:51:36 > 0:51:37and an bisque sauce.
0:51:37 > 0:51:40Lamb's a very distinct flavour
0:51:40 > 0:51:43and it's going to be battling against langoustine.
0:51:45 > 0:51:47And also a bisque, you know, for a lamb...
0:51:47 > 0:51:50You know, I want a nice rich gravy not a fishy bisque.
0:51:52 > 0:51:55If I'm honest, Dave had three dishes he was going to do
0:51:55 > 0:51:58and he thought he do them all at once.
0:51:58 > 0:51:59Good job. Right on time.
0:52:18 > 0:52:20- There you go.- Thanks, Dave.
0:52:22 > 0:52:27It's herb stuffed cannon of lamb with a broad-bean puree
0:52:27 > 0:52:31on polenta cake with langoustine and a langoustine bisque.
0:52:34 > 0:52:36- Smells nice. - It does smell really good.
0:52:42 > 0:52:45The polenta is really under seasoned.
0:52:45 > 0:52:46The lamb's is kind of...
0:52:46 > 0:52:49It's all right. The langoustine's not really that well cooked.
0:52:49 > 0:52:51If you're going to bother to slit it to take the vein out
0:52:51 > 0:52:54and take a shell off the tail so I can just eat it in one hit.
0:52:54 > 0:52:57- It's not working for me.- We didn't need all of these components.
0:52:57 > 0:53:01But I think hidden in amongst there is a reasonable plate of food
0:53:01 > 0:53:02and a pretty decent cook.
0:53:05 > 0:53:08There's a reason I haven't eaten lamb and langoustine together before
0:53:08 > 0:53:10because it doesn't work.
0:53:10 > 0:53:14There are, actually, many nice things on that plate,
0:53:14 > 0:53:16but none of them match.
0:53:16 > 0:53:19Dave is technically really good, but he needs to get a plate of food
0:53:19 > 0:53:21that tastes great that people want to eat.
0:53:24 > 0:53:2615 minutes now.
0:53:30 > 0:53:33Dave's dessert, we've got a peanut butter chocolate brownie
0:53:33 > 0:53:35with peanut brittle and a raspberry ripple ice cream.
0:53:35 > 0:53:38It sounds like really good, rich comfort food.
0:53:40 > 0:53:41You've got three minutes, Dave.
0:53:41 > 0:53:43Plenty of time.
0:53:50 > 0:53:52- Are you done?- Yes.- Good. Go.
0:53:57 > 0:53:58Hi, guys.
0:54:02 > 0:54:06There we've got a peanut butter brownie with some peanut brittle,
0:54:06 > 0:54:10raspberry ripple ice cream and some raspberries on the side.
0:54:10 > 0:54:11Thanks, guys.
0:54:19 > 0:54:22It's amazing. It's got a real, real deep flavour.
0:54:22 > 0:54:26And then you've got nice raspberries to cut through that richness.
0:54:26 > 0:54:29And peanut butter brittle is really salty and...
0:54:29 > 0:54:31It's good. It's fun.
0:54:31 > 0:54:34I like to put fruit with chocolate and nuts.
0:54:34 > 0:54:37I just don't know if peanuts in this case was the right nut
0:54:37 > 0:54:39to use cos the after taste is quite strong.
0:54:41 > 0:54:43He's definitely put too much salt inside this brownie.
0:54:43 > 0:54:46It is however a really good brownie.
0:54:46 > 0:54:48His ice cream is really good.
0:54:48 > 0:54:52This guy puts a lot of work into his food, John. He's really thoughtful.
0:54:52 > 0:54:53He's really inventive.
0:55:02 > 0:55:04I'd hate to go out playing safe.
0:55:04 > 0:55:07I'd much rather go out risking everything.
0:55:07 > 0:55:10Throwing all my cards in and just see what I get.
0:55:13 > 0:55:17I think Theo should stay cos I think he's got great work ethic
0:55:17 > 0:55:18and he's got great skill.
0:55:18 > 0:55:21In between his calling card, his invention and today,
0:55:21 > 0:55:23he's shown us that he can create interesting food
0:55:23 > 0:55:25and he's got a massive repertoire.
0:55:25 > 0:55:28John, the work he takes on.
0:55:28 > 0:55:31He doesn't even break into a sweat.
0:55:31 > 0:55:33Who else is going to go through with Theo?
0:55:33 > 0:55:37The champions loved Joe because it was classic and it was simple,
0:55:37 > 0:55:39but at the same time tasty.
0:55:39 > 0:55:42Beautiful fish from Joe
0:55:42 > 0:55:45followed by a very scruffy cranachan.
0:55:45 > 0:55:47Two very different sides to Joe.
0:55:47 > 0:55:49The pressure was really on today,
0:55:49 > 0:55:52but the adrenaline, the rush, the buzz - it's amazing.
0:55:52 > 0:55:54I just want more of it.
0:55:54 > 0:55:58Julie didn't actually present us with a stunning first course.
0:55:58 > 0:56:01There were issues with it. As for the dessert, I was really surprised.
0:56:01 > 0:56:04She managed to get a passable fondant out
0:56:04 > 0:56:06and that was the second attempt.
0:56:06 > 0:56:08So, I've got to commend her.
0:56:08 > 0:56:11I'm dying to go to the quarterfinals.
0:56:11 > 0:56:13I just want it so badly.
0:56:13 > 0:56:15I don't know what to make of Dave.
0:56:16 > 0:56:18I think technically, he's great.
0:56:18 > 0:56:21He cuts well. He butchers well. He understands how to make a stuffing
0:56:21 > 0:56:24and a bisque and a polenta cake. And he gets all that.
0:56:24 > 0:56:28But then he puts all those things together on one plate.
0:56:28 > 0:56:31He's got skill but his invention is odd.
0:56:31 > 0:56:33His palate is odd.
0:56:33 > 0:56:35Getting through this means so much.
0:56:35 > 0:56:38I'd love to see myself going a lot further in the competition.
0:56:47 > 0:56:50We've made a decision.
0:56:50 > 0:56:52Our first quarterfinalist...
0:56:54 > 0:56:56..is Theo.
0:56:56 > 0:56:57Congratulations, mate.
0:56:57 > 0:56:59Thank you!
0:57:02 > 0:57:04Our second quarterfinalist...
0:57:13 > 0:57:14..is Joe.
0:57:17 > 0:57:19Congratulations, mate.
0:57:19 > 0:57:20Congratulations, Joe.
0:57:23 > 0:57:24Thanks, guys, very much indeed.
0:57:27 > 0:57:31I mean, it's a dream I've had for a few years to get on MasterChef
0:57:31 > 0:57:33and I was lucky enough to do it this year.
0:57:33 > 0:57:37It's not the end for me. I don't think. It's just a beginning.
0:57:37 > 0:57:40I'll look back on MasterChef experience
0:57:40 > 0:57:43as just so much fun, like, getting to know all of the other people.
0:57:43 > 0:57:46And the cooks that are in there just now are just amazing.
0:57:50 > 0:57:53I'm over the moon. I've got this grin that's just slowly appearing.
0:57:53 > 0:57:57And now I'm not going to be able to shrink it for a few hours, you know.
0:57:57 > 0:58:01I'm just absolutely overjoyed to get through to this next stage.
0:58:01 > 0:58:03MasterChef quarterfinalist.
0:58:03 > 0:58:05This is...so cool.
0:58:12 > 0:58:14Tomorrow night, it's the quarterfinals.
0:58:16 > 0:58:19The four heat winners return to cook for just one critic
0:58:19 > 0:58:21face-to-face.
0:58:21 > 0:58:24Sadly, it's not doing it for me.
0:58:25 > 0:58:29What you've got here is the nucleus of absolute brilliance.