0:00:02 > 0:00:04It's the last week of the MasterChef heats.
0:00:04 > 0:00:08Out of 60 amateurs, the nine best are already through.
0:00:08 > 0:00:11- Guys, congratulations. - I can't believe it.
0:00:11 > 0:00:16Is it wrong if I ask you to slap me? I feel like I need a reality check!
0:00:16 > 0:00:18Being here still is just the best.
0:00:18 > 0:00:21I don't want to jump the gun and say I could be in the final yet
0:00:21 > 0:00:24but maybe it will start to tick over in my mind a little bit.
0:00:24 > 0:00:26Bring it on!
0:00:26 > 0:00:28Here's to ravioli!
0:00:28 > 0:00:30This year the standard is sky-high.
0:00:33 > 0:00:36We've found some gems.
0:00:36 > 0:00:37This week,
0:00:37 > 0:00:41the last group of contestants will begin their battle to join them.
0:00:49 > 0:00:53These six amateurs all think they've got what it takes to become
0:00:53 > 0:00:54MasterChef.
0:00:56 > 0:01:00But at the end of today's heat, only the best will become
0:01:00 > 0:01:02quarterfinalists.
0:01:10 > 0:01:16Welcome to MasterChef. This is your calling card.
0:01:16 > 0:01:20What we want to see is a bit of something special.
0:01:20 > 0:01:22One hour, let's cook!
0:01:34 > 0:01:37I'm used to cooking with pressure because of my job.
0:01:37 > 0:01:39Somebody collapses, you've got to deal with it.
0:01:39 > 0:01:41There's nobody else to pick up the pieces.
0:01:41 > 0:01:44Whether or not I will get more emotionally involved with
0:01:44 > 0:01:46a souffle, we'll have to wait and see!
0:01:48 > 0:01:49How are you feeling?
0:01:49 > 0:01:54I was all right until you walked up. Now I've gone a bit quibbly.
0:01:54 > 0:01:56You look to have all the things on your bench that will make
0:01:56 > 0:02:00an Asian dish, coconut and spices and then a lump of smoked haddock.
0:02:00 > 0:02:02Yeah, I'm doing a fusion dish.
0:02:02 > 0:02:06I'm making kedgeree with toasted coconut and asparagus.
0:02:06 > 0:02:10I come from East Lancashire and that's a big Asian population
0:02:10 > 0:02:12so I thought I would represent both communities
0:02:12 > 0:02:14and do a bit of this and that.
0:02:14 > 0:02:16Sheelagh, thank you very much.
0:02:20 > 0:02:26What we need from Sheelagh is vibrant spice, smoked haddock,
0:02:26 > 0:02:29wonderful and soft and melting in your mouth.
0:02:29 > 0:02:32That's going to be seductive, can she do it?
0:02:35 > 0:02:39You've had ten minutes. Just flies, doesn't it? Absolutely flies.
0:02:49 > 0:02:51Tim, how did you get into cooking?
0:02:51 > 0:02:55Just when I met my girlfriend. Um, five years ago.
0:02:55 > 0:02:58I thought I would cook us a nice meal and it was rubbish.
0:02:58 > 0:03:00I wanted to get better and better and I've ended up here.
0:03:00 > 0:03:04What does your girlfriend think of you coming into the competition?
0:03:04 > 0:03:07She's told herself I've won, so... I'm on for a winner there.
0:03:09 > 0:03:12We've got sea bass fritter,
0:03:12 > 0:03:15creamed corn, serving that with a chorizo sauce
0:03:15 > 0:03:18and I have no idea what's going to come out of it.
0:03:20 > 0:03:22The whole thing is a bit of a mishmash.
0:03:24 > 0:03:28I always say two goes at any dish and I'll get it right.
0:03:28 > 0:03:30This is the third time I've done this dish, so...!
0:03:34 > 0:03:39Megan going for something which is a classic - seafood stew.
0:03:39 > 0:03:42A bowl of seafood stew as a calling card shows a brave
0:03:42 > 0:03:44and very confident cook.
0:03:46 > 0:03:49I think I've got a lot to learn because of my age
0:03:49 > 0:03:52but I can't think of many 20-year-olds who would take the time
0:03:52 > 0:03:55to make something from scratch that didn't come from a packet.
0:03:57 > 0:03:59Megan, why MasterChef then?
0:03:59 > 0:04:03I want to see what I'm capable of because being at uni
0:04:03 > 0:04:06I can only afford so much and I have a small kitchen
0:04:06 > 0:04:07so I can only do so much as well.
0:04:07 > 0:04:11I want to see what I'm capable of and how far I can push myself.
0:04:11 > 0:04:13Well done!
0:04:27 > 0:04:30We are halfway.
0:04:30 > 0:04:33When I went to university, over ten years ago, my mum gave me
0:04:33 > 0:04:37an Indian spice box and that was the start of my journey.
0:04:38 > 0:04:42We've got ourselves a green piece of chicken covered in coriander,
0:04:42 > 0:04:46red chicken done with red spices and he's serving with raita and some rice.
0:04:47 > 0:04:51If Samir has grasped spicing, I am very excited.
0:04:54 > 0:04:59Samir, as far as I know, you're the first person on MasterChef ever to use coal.
0:04:59 > 0:05:04- Yes. Are you asking why I am using coal?- No, I haven't asked a thing yet.- OK.
0:05:04 > 0:05:07Why are you using coal? LAUGHTER
0:05:07 > 0:05:10I am going to do some smoking of my chicken.
0:05:10 > 0:05:13I've got my pots, I'm going to smoke this with a bit of purified
0:05:13 > 0:05:16butter to get a charcoaly taste in the chicken.
0:05:24 > 0:05:27You've got just 20 minutes.
0:05:34 > 0:05:37I am cooking a chawanmushi.
0:05:37 > 0:05:43It's a savoury Japanese custard made with a dashi sauce which is a fish stock with
0:05:43 > 0:05:48lots of little ingredients inside which are meant to be surprises.
0:05:51 > 0:05:54How have you become a student of Japanese cuisine?
0:05:54 > 0:05:56I used to work for a Japanese bank.
0:05:56 > 0:05:59I basically was the only English guy in a team of Japanese
0:05:59 > 0:06:04colleagues and so I did the karaoke, all the Japanese restaurants
0:06:04 > 0:06:06and that's where it took off.
0:06:12 > 0:06:15Savoury Japanese custards are wonderful things
0:06:15 > 0:06:18but they can be quite dangerous.
0:06:18 > 0:06:19It should be velvety smooth,
0:06:19 > 0:06:22it can be too rubbery or it can start to split and curdle.
0:06:24 > 0:06:27Be really careful, young Edd.
0:06:29 > 0:06:31Ten minutes left.
0:06:33 > 0:06:36I do have quite a high-pressure job, especially
0:06:36 > 0:06:41because I have to handle London Fashion Week so I am quite used
0:06:41 > 0:06:45to being under stress and having time restrictions, especially.
0:06:47 > 0:06:48Bring it on!
0:06:52 > 0:06:55Are there links between fashion and food?
0:06:55 > 0:06:57I'd say so. I mean,
0:06:57 > 0:07:00every time you're at these fashion parties, everyone...
0:07:00 > 0:07:02There's always food there, everyone enjoys it...
0:07:02 > 0:07:06I suppose there's lots of food at a fashion party because no-one's eating it!
0:07:06 > 0:07:11Yeah, true. True. Well, I do. The only one around the canape tray!
0:07:13 > 0:07:17Duck, pomegranate, potato-based bubble and squeak with coriander,
0:07:17 > 0:07:20spring roll and barbecue sauce. Wow.
0:07:21 > 0:07:26This is not Chinese food, Asian food, not fusion food.
0:07:26 > 0:07:28This is a banquet of berserk.
0:07:30 > 0:07:32You've got three minutes left.
0:07:44 > 0:07:46Just 30 seconds.
0:07:50 > 0:07:52That's it, stop, your time is up.
0:07:57 > 0:08:01For his calling card, financial adviser Samir has served two
0:08:01 > 0:08:05types of chicken - coal-smoked chilli and coriander
0:08:05 > 0:08:10accompanied by poppyseeded baby corn and peppers, cumin rice,
0:08:10 > 0:08:12and a cucumber raita.
0:08:18 > 0:08:23I like the coriander and the zing that's on your green chicken.
0:08:23 > 0:08:27I love the heat and the smokiness you've created with your red
0:08:27 > 0:08:32- chicken but both chickens are overcooked and dried out.- OK.
0:08:32 > 0:08:35Your chicken's getting lost because it's not big enough and vibrant
0:08:35 > 0:08:39enough to cope with the sharpness of the yoghurt with the cucumber.
0:08:39 > 0:08:42Like Gregg, for me, your chicken is overcooked and dry.
0:08:42 > 0:08:43That wasn't my best cooking.
0:08:43 > 0:08:47There's a lot more to come from me, definitely.
0:08:48 > 0:08:51Bloody hell!
0:08:51 > 0:08:55Analyst Edd has made chawanmushi, a soy and dashi custard
0:08:55 > 0:08:59topped with prawn, shiitake mushroom and carrot
0:08:59 > 0:09:04and filled with chicken, ginkgo nut, and kamaboko fish stick.
0:09:04 > 0:09:07I'm very excited. It's one of my favourite things, I love it.
0:09:07 > 0:09:10- It's fantastic, isn't it? - If it's done well, yes.
0:09:10 > 0:09:11That's the trick.
0:09:15 > 0:09:18I like the sweet prawn with a bit of ginger on it.
0:09:18 > 0:09:21It tastes like a beefy tofu dish.
0:09:22 > 0:09:27I love the richness of the flavours of the soy in the background.
0:09:29 > 0:09:33- It's really very well-made indeed. - You've got a big grin on your face, Edd.
0:09:33 > 0:09:37- Happy?- Yes, thank you very much.
0:09:40 > 0:09:45PR director Jenny has served duck breast with coriander bubble
0:09:45 > 0:09:48and squeak and a pomegranate sauce.
0:09:48 > 0:09:52She's also made a spinach and duck spring roll with a barbecue sauce.
0:09:53 > 0:09:56There's a huge amount of work on this, Jenny.
0:10:03 > 0:10:06The duck spring roll I really like because there's not a great
0:10:06 > 0:10:09deal of filo pastry on it so it's not greasy.
0:10:09 > 0:10:15What I don't like is your Asian flavoured bubble and squeak.
0:10:15 > 0:10:19Coriander in potato, that doesn't quite work for me.
0:10:20 > 0:10:24I think what you've done is attempted too much, but what you
0:10:24 > 0:10:26have done by attempting too much is show me you can
0:10:26 > 0:10:29- do a lot of things pretty well. - Thank you.
0:10:31 > 0:10:35Just watching them chew, it's like, hurry up, say something!
0:10:35 > 0:10:37But, yeah, pleased.
0:10:37 > 0:10:40Just glad it's over!
0:10:42 > 0:10:4729-year-old Tim's sea bass is accompanied by a sea bass
0:10:47 > 0:10:51fritter, fennel and dill salad, sesame oil asparagus,
0:10:51 > 0:10:55sweetcorn puree and a chorizo pepper sauce.
0:11:01 > 0:11:03You've got so many big flavours on your plate
0:11:03 > 0:11:05that they are merging into one
0:11:05 > 0:11:08and the thing that's lost completely
0:11:08 > 0:11:09amongst it all is the fish.
0:11:11 > 0:11:15I think in attempting so many things and showing us so many things
0:11:15 > 0:11:19you are losing sight of the fact it's supposed to be delicious.
0:11:22 > 0:11:25GP Sheelagh has made kedgeree,
0:11:25 > 0:11:30served with quails' eggs, asparagus and toasted coconut.
0:11:39 > 0:11:42I like the smokiness of the fish which is cooked really well,
0:11:42 > 0:11:44your rice is going a little bit over,
0:11:44 > 0:11:47just a bit and I think you can afford a little bit more spice.
0:11:47 > 0:11:49Don't be scared of it.
0:11:49 > 0:11:53We like to be slapped around the face by a bit of chilli
0:11:53 > 0:11:56- and turmeric, us two. - We certainly do.
0:11:56 > 0:11:57Sheelagh, I am missing the point of this.
0:11:57 > 0:12:01I don't see where all the fusion is apart from
0:12:01 > 0:12:04a couple of strings of coconut across the top.
0:12:08 > 0:12:12Finally, it's student Megan.
0:12:12 > 0:12:17She's made a seafood stew with tiger prawns, mussels, halibut,
0:12:17 > 0:12:21courgette, fennel and samphire.
0:12:27 > 0:12:29Megan, I think you've got some real promise here
0:12:29 > 0:12:32because you've got a vibrancy of spice coming from cayenne,
0:12:32 > 0:12:35a sweetness from pepper and a sweetness from onions.
0:12:35 > 0:12:39And the saltiness of the sea. But you need to consider me as a diner.
0:12:39 > 0:12:44- It's fine that people pull some things out of the shelf, but everything? Uh-uh.- OK.
0:12:44 > 0:12:51However, love the flavours, sweet onions and paprika, very nice indeed.
0:12:53 > 0:13:00My whole body went tense and I was like a robot. My muscles hurt from all of that! God!
0:13:02 > 0:13:05The general cooking standard I thought was decent,
0:13:05 > 0:13:09there's one or two little gems here that are worth keeping an eye on.
0:13:11 > 0:13:15Interesting insight into the culinary minds of the contestants.
0:13:15 > 0:13:18Now, let's see how they get on with the invention test.
0:13:24 > 0:13:29It's at this point we ask our contestants to do a sweet
0:13:29 > 0:13:35or savoury invention test. What do you want, sweet or savoury?
0:13:35 > 0:13:38- Savoury, please. - Reveal your ingredients.
0:13:41 > 0:13:45John will now have an hour to create a dish from pollack,
0:13:45 > 0:13:50sausages, capers, fennel, turmeric,
0:13:50 > 0:13:53cherry tomatoes, baby spinach,
0:13:53 > 0:13:57couscous, Parmesan and quails' eggs.
0:13:59 > 0:14:01What are you going to make?
0:14:01 > 0:14:05A crusted piece of fish and I am going to do a fennel sausage ragout.
0:14:05 > 0:14:07One hour, mate. Good luck.
0:14:08 > 0:14:12You've got nothing to lose but your reputation in front of the nation!
0:14:12 > 0:14:14LAUGHTER
0:14:17 > 0:14:18You've got such a meaty, big fish
0:14:18 > 0:14:21it will stand up to lots of different flavours.
0:14:23 > 0:14:25I love that herb crust.
0:14:28 > 0:14:31Some meatballs.
0:14:31 > 0:14:34- Ten minutes left. Are you ready to serve?- Just about.
0:14:43 > 0:14:45You clever old stick.
0:14:46 > 0:14:48From the savoury box,
0:14:48 > 0:14:53John has made herb-crusted pollack with a fennel and sausage ragout.
0:14:57 > 0:15:00- That's good.- Thank you. - That's really good.
0:15:01 > 0:15:05That is a very, very good dish, John, and bursting full of flavour.
0:15:05 > 0:15:10Six amateur cooks, two boxes full of goodies, I say bring them in.
0:15:22 > 0:15:27You have to decide right now whether you are going to make us a sweet or a savoury dish.
0:15:32 > 0:15:37Megan, Samir and Jenny have chosen the same box as John.
0:15:41 > 0:15:44I don't know if I've got enough components for what I'm going to do.
0:15:44 > 0:15:46Just trying to make sure I nail it.
0:15:48 > 0:15:53Sheelagh, Edd and Tim have chosen the sweet box which contains
0:15:53 > 0:15:56rhubarb, pomegranate, puff pastry,
0:15:56 > 0:16:00an orange, semolina, a lime,
0:16:00 > 0:16:03flaked almonds and popping candy.
0:16:09 > 0:16:12Ladies and gentlemen, one hour, your invention.
0:16:12 > 0:16:16At the end of this, two of you are leaving the competition. Let's cook!
0:16:26 > 0:16:29You dried your chicken last time, what about this fish?
0:16:29 > 0:16:32I'm going to make sure it's bang-on.
0:16:37 > 0:16:39Megan, why savoury, not sweet?
0:16:39 > 0:16:42I have a good palate for savoury food
0:16:42 > 0:16:45so I'm hoping I've got a good idea, anyway.
0:16:51 > 0:16:5320 minutes gone.
0:16:54 > 0:16:58Do you have the skill, Jenny, to balance those flavours,
0:16:58 > 0:17:00creamed spinach, fish and vanilla?
0:17:00 > 0:17:02I don't know, I hope so.
0:17:09 > 0:17:12Why did you pick the dessert box, Edd?
0:17:12 > 0:17:14When you're a kid and you're an Italian family, the first
0:17:14 > 0:17:17thing parents teach you to cook is dessert.
0:17:23 > 0:17:26Tim, what are you keen to demonstrate to us now?
0:17:26 > 0:17:29That I can bring the flavours out and I can put a plate of food
0:17:29 > 0:17:32together where everything belongs together.
0:17:49 > 0:17:50I am not that confident
0:17:50 > 0:17:52because I can't see what's happening behind me.
0:17:52 > 0:17:57- I know that what I am doing is OK and it's the best I can do.- Whoa!
0:17:59 > 0:18:01Three minutes left.
0:18:12 > 0:18:16Time is up. You are done. Stop.
0:18:25 > 0:18:27Jenny, yes, please.
0:18:32 > 0:18:36From the savoury box, Jenny has fried the pollack
0:18:36 > 0:18:39and served it with mashed potato, creamed spinach,
0:18:39 > 0:18:43a white wine sauce and a vanilla bean foam.
0:18:46 > 0:18:48Your fish is not cooked.
0:18:56 > 0:18:59The skin isn't crispy which means it's virtually inedible
0:18:59 > 0:19:03but also the fish isn't cooked which means that's inedible.
0:19:03 > 0:19:06You have been heavy-handed with the salt in your mash.
0:19:06 > 0:19:10Ugh! Not a good day at the office. Probably not the result you wanted.
0:19:10 > 0:19:11No.
0:19:12 > 0:19:15There are aspects which I think are quite good.
0:19:15 > 0:19:18I like the buttery lemon sauce, I think that's wonderful.
0:19:18 > 0:19:21But I've got this sashimi and custard
0:19:21 > 0:19:23which is not really a dish that I want to eat.
0:19:25 > 0:19:29It was raw. I just...
0:19:29 > 0:19:31Well... Yeah.
0:19:35 > 0:19:37Megan, yes, please.
0:19:46 > 0:19:50Megan has made pollack en papillote with crispy skin
0:19:50 > 0:19:54and a fennel, spinach and orange salad.
0:19:55 > 0:20:00The bag haemorrhaged so that's all the juice that's come out of the bag.
0:20:00 > 0:20:05The word haemorrhage doesn't give anybody any great sense of comfort!
0:20:05 > 0:20:06OK.
0:20:17 > 0:20:21Your fish inside that parcel is cooked beautifully, as it should be.
0:20:21 > 0:20:25You've got a wonderful subtle saltiness coming from soy,
0:20:25 > 0:20:28a real depth of fragrance from the ginger
0:20:28 > 0:20:33but I am more impressed with things like this, Megan.
0:20:33 > 0:20:35Crispy skins of fish, it is done well,
0:20:35 > 0:20:39it's been salted really well, it adds texture to the dish.
0:20:39 > 0:20:41- Good job, you.- Thank you.
0:20:41 > 0:20:44I'll tell you what, I think you've cooked better in this
0:20:44 > 0:20:49- invention test than you did with your own recipe.- OK.
0:20:51 > 0:20:55That is the best feeling ever, just being told my food was lovely
0:20:55 > 0:20:57so I don't want to go.
0:20:57 > 0:21:00I would be really upset if I went. Really upset.
0:21:07 > 0:21:12Samir's dish is ginger and soy pollack with a spinach
0:21:12 > 0:21:14and tomato couscous.
0:21:26 > 0:21:29GREGG COUGHS
0:21:29 > 0:21:34Wow! What on earth are those things on top?
0:21:34 > 0:21:36- Ginger.- That's bits of ginger?- Yeah.
0:21:36 > 0:21:39For crying out loud! Um, your fish is cooked.
0:21:39 > 0:21:44It's flaky and it's got a very pleasant, almost smoky-type flavour.
0:21:44 > 0:21:49I find the couscous is a bit greasy because there must be oil running
0:21:49 > 0:21:54through it and I don't get how the fish and couscous come together.
0:21:54 > 0:21:56There's nothing wet to hold it together -
0:21:56 > 0:21:59that just doesn't seem to work, for me.
0:22:00 > 0:22:02I split the judges, so I don't know what my chances are.
0:22:02 > 0:22:0550-50, probably.
0:22:12 > 0:22:17From the sweet box, Sheelagh's made a rhubarb and orange pudding covered
0:22:17 > 0:22:23in a rhubarb coulis with almond caramel and an orange butter sauce.
0:22:25 > 0:22:29You had a nice-looking pudding that came out of the oven.
0:22:29 > 0:22:32Why did you then pour all that stuff on the top of it?
0:22:32 > 0:22:35I thought it would be nicer with a little bit of rhubarb on
0:22:35 > 0:22:37and then I went heavy-handed.
0:22:37 > 0:22:40- We've got a great big pink splodge. - Hm.
0:22:50 > 0:22:55What I do like about it is the sharp flavour of the rhubarb with
0:22:55 > 0:23:00the orange. I even like the crunch of the pomegranates on top.
0:23:00 > 0:23:04But by putting all that stuff on top it's gone a bit gooey which is
0:23:04 > 0:23:07a shame because I think some of the stuff you've done is really good.
0:23:07 > 0:23:08I think you can cook.
0:23:08 > 0:23:13I don't know what possessed you to throw that rhubarb over that sponge.
0:23:14 > 0:23:18I did the best I could, really, and at the end I just got flummoxed.
0:23:18 > 0:23:21That's the name of the game, isn't it?
0:23:29 > 0:23:33Tim's take on rhubarb crumble includes a strip of popping
0:23:33 > 0:23:37candy crumb with Chantilly cream, pomegranate jelly,
0:23:37 > 0:23:41spun sugar and rhubarb caramel.
0:23:41 > 0:23:45That is beautiful and that deserves to taste good, Tim.
0:23:57 > 0:24:01I love that pomegranate jelly with your rhubarb.
0:24:01 > 0:24:04A bit of popping candy running through your crumb. Fun.
0:24:04 > 0:24:07But the caramel is getting lost.
0:24:07 > 0:24:10Your work is quite incredible.
0:24:10 > 0:24:14Very much like the first round, you are showing some real skill
0:24:14 > 0:24:18and dexterity. Mate, it's got to be about flavour as well.
0:24:18 > 0:24:22Although perhaps lacking in flavour, I am hoping presentation
0:24:22 > 0:24:25and the skill I've shown will be enough to convince them.
0:24:29 > 0:24:35Finally, Edd has made a panna cotta topped with almonds and served with an orange
0:24:35 > 0:24:37and pomegranate sauce.
0:24:39 > 0:24:40Wobbling as it should.
0:24:49 > 0:24:52- Perfect, Edd.- Thank you.
0:24:55 > 0:24:58To get that in any round of MasterChef I would be happy.
0:24:58 > 0:25:03- To get it in the invention test, I bow to you, Edd.- Thank you.
0:25:10 > 0:25:13We've now got a decision to make, a big decision
0:25:13 > 0:25:16because two of you will be leaving us.
0:25:19 > 0:25:21Off you go.
0:25:32 > 0:25:37The good ship invention sailed and it was stormy waters out there, buddy.
0:25:37 > 0:25:41In parts, it was better than their own recipes.
0:25:41 > 0:25:44I'll tell you who I definitely want to keep. Edd.
0:25:44 > 0:25:46To do classic things well is really, really difficult.
0:25:46 > 0:25:48He made it look really easy.
0:25:48 > 0:25:52- One of those people I'd like to see again is Megan.- Agreed.
0:25:52 > 0:25:57She is demonstrating some skill and at 20. Good. OK.
0:25:57 > 0:26:00- Next up, who do we go with? - I know. Tim.
0:26:00 > 0:26:04His technique is so good that I want to see him cook some more.
0:26:04 > 0:26:07I want to give him the chance to deliver flavour.
0:26:07 > 0:26:14That means we've got to keep one more person from Samir, Jenny, and Sheelagh.
0:26:15 > 0:26:18Samir, his chicken was dry and overcooked in his calling card.
0:26:18 > 0:26:21He pulled it around a little with his invention test.
0:26:21 > 0:26:24To be honest, I think I'm probably at risk.
0:26:24 > 0:26:27There's a lot more experienced people out there than me, I feel.
0:26:27 > 0:26:30Jenny, duck two ways and then with the invention test,
0:26:30 > 0:26:32we get fish which is undercooked.
0:26:32 > 0:26:34Now that scares me.
0:26:34 > 0:26:39I just wish I could get through, it was a silly mistake and...
0:26:39 > 0:26:40I'm so gutted.
0:26:42 > 0:26:47Sheelagh had good ideas with her kedgeree, that lady can cook.
0:26:47 > 0:26:52Why did she tip a load of unsweetened rhubarb sauce over her sponge?
0:26:52 > 0:26:55I hope I've done enough to stay in the competition
0:26:55 > 0:26:58because it really means something special to me to be here.
0:26:59 > 0:27:02- Yeah.- Who are we going to give another chance to?
0:27:02 > 0:27:05Whose food are we willing to eat again?
0:27:18 > 0:27:21We have made our decision and two of you are leaving the competition.
0:27:27 > 0:27:32First person leaving us...
0:27:33 > 0:27:36..is Samir.
0:27:40 > 0:27:43I think I was a bit out of my depth, to be honest with you.
0:27:43 > 0:27:45But still happy with what I've done.
0:27:45 > 0:27:48The second contestant leaving the competition...
0:27:52 > 0:27:55..is Jenny. Thank you, Jenny.
0:27:57 > 0:28:01I knew it was going to be me. I didn't do myself justice.
0:28:01 > 0:28:03I wish I could turn back time and do it again!
0:28:06 > 0:28:08Congratulations.
0:28:28 > 0:28:31This is a tough test.
0:28:31 > 0:28:34You are going to be cooking for three champions
0:28:34 > 0:28:37and finalists of MasterChef.
0:28:40 > 0:28:42Steven Wallis,
0:28:42 > 0:28:44Sara Danesin,
0:28:44 > 0:28:46and Alex Rushmer.
0:28:47 > 0:28:50Today it's going to be like a service.
0:28:50 > 0:28:53Four main course orders in one hour and 15 minutes later,
0:28:53 > 0:28:58four dessert orders. Your job is to fight for a quarterfinal place.
0:28:59 > 0:29:02Ladies and gentlemen, let's cook.
0:29:17 > 0:29:19This means more to me than my medical degree
0:29:19 > 0:29:22and doing my finals or anything I've done in medicine.
0:29:22 > 0:29:24I never wanted to do that in the first place.
0:29:24 > 0:29:26This is something I want to do for me,
0:29:26 > 0:29:29that I am passionate about, and that I think I am good at.
0:29:29 > 0:29:32It means absolutely everything in the world to me
0:29:32 > 0:29:33to do well in this today.
0:29:42 > 0:29:44What are you going to cook for us?
0:29:44 > 0:29:46I'm going to do pan-fried fillets of the sea bass
0:29:46 > 0:29:50on a bed of mashed parsnip with... I'll make the cabbage into a crispy
0:29:50 > 0:29:53sort of seaweed like the Chinese seaweed they do, but
0:29:53 > 0:29:56instead of using five-spice to spice it, I'm going to use garam masala.
0:29:56 > 0:30:00My dessert is a warm chocolate cinnamon and almond brownie.
0:30:00 > 0:30:03Don't feel tempted to do anything unnecessary.
0:30:03 > 0:30:05- I won't.- Promise?- Promise.
0:30:13 > 0:30:15We've got sea bass, cabbage and garam masala
0:30:15 > 0:30:16and our parsnip puree.
0:30:16 > 0:30:19But then on top of that, we've got brown shrimps
0:30:19 > 0:30:21and we've got smoked mackerel.
0:30:21 > 0:30:24My concern is we've got so many different flavours against the sea bass,
0:30:24 > 0:30:26it is going to struggle to survive.
0:30:39 > 0:30:41What are you cooking for us, Tim?
0:30:41 > 0:30:44First course is a roast loin of venison
0:30:44 > 0:30:46with celeriac puree, wilted spinach,
0:30:46 > 0:30:47butternut squash crumble,
0:30:47 > 0:30:52and dessert is a vanilla cheesecake with a banana and pistachio topping.
0:30:52 > 0:30:55- What's the point you need to prove? - To give you good-tasting food.
0:31:03 > 0:31:07I'm still concerned about flavour. I am - especially about that dessert.
0:31:07 > 0:31:11Because banana on a cheesecake is sticky on sticky
0:31:11 > 0:31:13and then a banana-flavoured caramel
0:31:13 > 0:31:16is sweet-sticky on top of sticky-sticky.
0:31:20 > 0:31:22Potentially, it could be a bit too sweet,
0:31:22 > 0:31:25but that's something I'm going to have to address
0:31:25 > 0:31:27and keep my eye on as I'm preparing it.
0:31:28 > 0:31:29Getting there.
0:31:45 > 0:31:46Tell us about your main course.
0:31:46 > 0:31:49So the main course is pan-fried haddock,
0:31:49 > 0:31:52tomatoes with capers and anchovy.
0:31:52 > 0:31:54It's something I've eaten since I've been a kid.
0:31:54 > 0:31:55It's my mum's sauce.
0:31:55 > 0:31:57What is the dessert?
0:31:57 > 0:32:00It's a chocolate mousse topped with an orange zabaglione,
0:32:00 > 0:32:02with a liquor.
0:32:02 > 0:32:04- You're shaking as you're wiping that glass.- Yes.
0:32:04 > 0:32:07- Can you control your nerves, Edd? - Yeah, I think I can.
0:32:07 > 0:32:09I just wanted to get these in the fridge.
0:32:09 > 0:32:12Then when it's in the fridge, I'll be happier.
0:32:18 > 0:32:20Edd is cooking Italian dishes
0:32:20 > 0:32:24for one of the best Italian cooks I've ever seen, Sara -
0:32:24 > 0:32:25good luck, Edd.
0:32:26 > 0:32:28I know it's quite simple,
0:32:28 > 0:32:31but the fact is if I get the fish wrong or get the sauce wrong,
0:32:31 > 0:32:32it's just not going to work.
0:32:32 > 0:32:34I'm a bit worried about that.
0:32:34 > 0:32:37I've seen the other contestants and they cook well.
0:32:41 > 0:32:42- MEGAN:- I am very determined -
0:32:42 > 0:32:44I'm very determined to do very well in this,
0:32:44 > 0:32:47especially as there's only four of us and half of us are going,
0:32:47 > 0:32:49so I just want to prove to them that I can cook
0:32:49 > 0:32:52and I can cook very well when I put my mind to it.
0:32:54 > 0:32:58- What are you making? - I'm making a warm beef tataki
0:32:58 > 0:33:02and I'm serving it with a Japanese pickled ginger salad.
0:33:02 > 0:33:04What's a tataki?
0:33:04 > 0:33:07Seared beef that's fried for one minute, either side.
0:33:07 > 0:33:09Then for dessert, I'm doing a Scottish cranachan
0:33:09 > 0:33:13with toasted oats and orange shortbread.
0:33:13 > 0:33:15How do you feel about cooking for people
0:33:15 > 0:33:18that have done very well in this competition?
0:33:18 > 0:33:20Well, a lot to live up to - they've been where I am,
0:33:20 > 0:33:22so they got there for a reason.
0:33:22 > 0:33:25I need to show them that I can do just as good, hopefully.
0:33:29 > 0:33:32Very little actual cooking going on from Megan -
0:33:32 > 0:33:34we've getting a bit of seared beef in her main course,
0:33:34 > 0:33:38we're getting a bit of shortbread and toasted oats in her dessert.
0:33:38 > 0:33:40I don't mind that, as long as it tastes wonderful.
0:33:44 > 0:33:4525 minutes have gone.
0:33:56 > 0:33:58The first of today's guest critics
0:33:58 > 0:34:02is former intensive care nurse Sara Danesin,
0:34:02 > 0:34:05who was a finalist in 2011.
0:34:05 > 0:34:07After the show ended,
0:34:07 > 0:34:11you had to go back to normality and reality.
0:34:12 > 0:34:16I had probably the toughest two months of my life,
0:34:16 > 0:34:17of changing job.
0:34:18 > 0:34:24After leaving nursing, Sara decided to open a 20-cover home dining club.
0:34:25 > 0:34:26I'm the only chef.
0:34:26 > 0:34:28I am a very organised person
0:34:28 > 0:34:31and I think 20 years as a nurse helped me a lot,
0:34:31 > 0:34:33to keep everything under control.
0:34:36 > 0:34:42I think MasterChef ignited something that was always with me,
0:34:42 > 0:34:43but now I can express it more.
0:34:51 > 0:34:55I was ever so slightly disappointed not to have won.
0:34:58 > 0:35:02But I've won in my own book, because I did what I wanted to do.
0:35:05 > 0:35:07So I've won anyhow.
0:35:12 > 0:35:15Steven Wallis became the third winner of MasterChef
0:35:15 > 0:35:17back in 2007.
0:35:17 > 0:35:19Winning was a great accolade
0:35:19 > 0:35:23and what was fantastic was all the support.
0:35:23 > 0:35:26Suddenly, wherever I went, there were cabbies and people going,
0:35:26 > 0:35:29"Hey, we watched you. You're amazing. Well done!"
0:35:32 > 0:35:33He now has his own business
0:35:33 > 0:35:39and works as a flavour consultant for major brands and food companies.
0:35:39 > 0:35:41A lot of my work involves looking at restaurant trends
0:35:41 > 0:35:46and then translating that to bigger food businesses.
0:35:46 > 0:35:50But cooking remains his big passion.
0:35:50 > 0:35:52The big thing I took away by winning
0:35:52 > 0:35:57was that it made me trust my intuition, my creative instincts,
0:35:57 > 0:36:00that actually, I can cook and I can cook damn well.
0:36:04 > 0:36:072010 finalist Alex Rushmer
0:36:07 > 0:36:11opened his restaurant with friend and chef Ben Maude
0:36:11 > 0:36:14just a year after his competition ended.
0:36:15 > 0:36:18We opened and that first three or four months
0:36:18 > 0:36:21was the swiftest learning curve you can possibly imagine.
0:36:21 > 0:36:23We had to learn everything -
0:36:23 > 0:36:26I didn't have a day off for seven, eight months.
0:36:26 > 0:36:30It was insane and mad, but huge amounts of fun.
0:36:31 > 0:36:35Almost immediately, their food began to receive critical acclaim.
0:36:41 > 0:36:45You should be under no illusions that it's an easy ride.
0:36:47 > 0:36:49Even as a MasterChef finalist,
0:36:49 > 0:36:51that brought people through the door.
0:36:51 > 0:36:54What's my job is to make sure they come back.
0:36:57 > 0:36:59You have got eight minutes until your main courses go out.
0:37:02 > 0:37:05SARA: Sheelagh's main is pan-fried sea bass
0:37:05 > 0:37:08with creamed parsnip, garam masala "seaweed"
0:37:08 > 0:37:09and potted shrimps.
0:37:11 > 0:37:15Now, at this level, the sea bass needs to be pan-fried to perfection.
0:37:16 > 0:37:19The key thing here that's going to pull it all together
0:37:19 > 0:37:23is going to be the garam masala and how she spices that,
0:37:23 > 0:37:26cos I think that could either make it or break it.
0:37:30 > 0:37:32- JOHN:- Sheelagh, how much more have you got to do?
0:37:32 > 0:37:34That's it - just waiting for the fish to finish frying,
0:37:34 > 0:37:36- then I'm finished. - You have four minutes.
0:37:38 > 0:37:41How long have I got until I plate up?
0:37:41 > 0:37:43- Now.- Now.- Now - oh, right.
0:37:43 > 0:37:44Sorry. Thank you.
0:37:44 > 0:37:46When we said four minutes,
0:37:46 > 0:37:48that's four minutes till it's expected at table.
0:37:48 > 0:37:49Oh, sorry.
0:38:01 > 0:38:03I'm absolutely loving this. Hope it tastes good.
0:38:05 > 0:38:06Well done, mate. Well done.
0:38:09 > 0:38:11Hello!
0:38:11 > 0:38:12Hello, hello, hello.
0:38:17 > 0:38:20What I've done for you today is a pan-fried fillet of sea bass
0:38:20 > 0:38:24on a parsnip mash with garam masala seaweed
0:38:24 > 0:38:27and a Morecambe Bay prawn and smoked haddock sauce.
0:38:27 > 0:38:29- Hope you enjoy it. Thank you. - Thank you very much.
0:38:31 > 0:38:34I think it smells really good.
0:38:38 > 0:38:42The fish is really well cooked, the skin's crispy.
0:38:42 > 0:38:43The seaweed is crunchy.
0:38:43 > 0:38:46A little bit oily, which makes the dish...
0:38:46 > 0:38:48It gives it a heaviness.
0:38:48 > 0:38:50I can't taste the garam masala here
0:38:50 > 0:38:53and if it says it on the menu, it should be there.
0:38:53 > 0:38:55It's really very distant.
0:38:55 > 0:38:58I think it just needs to be treated with a little more refinement
0:38:58 > 0:39:01and a little more delicacy, the whole dish.
0:39:01 > 0:39:04I don't mind the Indian spiced crispy cabbage,
0:39:04 > 0:39:09but the thick sweetness of parsnip is too much -
0:39:09 > 0:39:12too much for me, too much for the sea bass.
0:39:12 > 0:39:14I'm really sorry, I don't like that at all.
0:39:15 > 0:39:18I do not like that in any way, shape or form.
0:39:20 > 0:39:23You've now got 15 minutes for this brownie.
0:39:24 > 0:39:27I'm not a big fan of brownies - I find them a bit hard...
0:39:27 > 0:39:29Not hard, but heavy.
0:39:29 > 0:39:31I like it with a cup of coffee.
0:39:31 > 0:39:34For a dessert? I'm not so sure.
0:39:39 > 0:39:42Steady! We want a sprinkle, not an avalanche!
0:39:44 > 0:39:45- Are you happy?- Yes, I'm happy.
0:39:59 > 0:40:00Thank you.
0:40:04 > 0:40:07What I've done for you now is a warm cinnamon and almond brownie
0:40:07 > 0:40:09with an amaretto cream and an almond nib on top,
0:40:09 > 0:40:11dusted with cocoa and icing sugar.
0:40:11 > 0:40:13Hope you really enjoy it.
0:40:13 > 0:40:15- Thank you very much.- Thank you.
0:40:15 > 0:40:20I like dainty desserts. It's very graceful.
0:40:27 > 0:40:30It's very dense and quite rich - once you start chewing it,
0:40:30 > 0:40:31it sort of becomes...
0:40:31 > 0:40:33It's a bit like clay.
0:40:33 > 0:40:34I think it's OK.
0:40:34 > 0:40:37What I would like is another couple of flavour points.
0:40:37 > 0:40:41Where's the cream? Give me more amaretto cream!
0:40:41 > 0:40:45Booze is good in food, so just go for it next time!
0:40:46 > 0:40:50GREGG: This dessert is a classic flavour combination and this...
0:40:50 > 0:40:52When she does that, she is very good.
0:40:52 > 0:40:54Has my palate gone wrong or something?
0:40:54 > 0:40:57- For me, that is not sweet enough. - No.
0:40:57 > 0:40:59- Nowhere near sweet enough. - Yes, it is.- Really?
0:41:05 > 0:41:07SHE CRIES SOFTLY
0:41:15 > 0:41:16I did it.
0:41:16 > 0:41:17SHE LAUGHS
0:41:17 > 0:41:19I'm just exhausted.
0:41:20 > 0:41:22But I'm all right.
0:41:23 > 0:41:24Oh, bloody hell.
0:41:33 > 0:41:3615 minutes on your main course, Tim.
0:41:36 > 0:41:3815 minutes, main courses.
0:41:41 > 0:41:44Tim's main course, roasted venison with celeriac puree.
0:41:45 > 0:41:47I hope the meat is going to be rested,
0:41:47 > 0:41:50because I'm not accepting blood on the plate.
0:41:53 > 0:41:55I'm wondering if butternut squash crumble
0:41:55 > 0:41:56is exactly what it sounds like.
0:41:56 > 0:42:01If so, then great - nice to use a sweet technique on a main course.
0:42:03 > 0:42:05Three and a half minutes, please, Tim.
0:42:14 > 0:42:16What's left now? Just the venison?
0:42:16 > 0:42:18And the sauce and the berries.
0:42:18 > 0:42:20Looks good again, Tim - is it going to taste good?
0:42:20 > 0:42:21That's the plan.
0:42:33 > 0:42:34Good work, Tim.
0:42:41 > 0:42:42Thank you.
0:42:46 > 0:42:50OK - we've got roast venison loin with celeriac puree, wilted spinach,
0:42:50 > 0:42:52butternut squash crumble
0:42:52 > 0:42:54and a red wine sauce with blackberries.
0:42:54 > 0:42:56Thank you.
0:42:59 > 0:43:01I think he's done a superb job with the presentation.
0:43:08 > 0:43:10For me, this venison -
0:43:10 > 0:43:13it's been rested beautifully,
0:43:13 > 0:43:14and that's fantastic.
0:43:14 > 0:43:17The spinach is really rich and irony
0:43:17 > 0:43:19and it cuts through everything.
0:43:19 > 0:43:21I do love the red wine reduction
0:43:21 > 0:43:23and the blackberries are really just perfect.
0:43:23 > 0:43:26There's a sweetness that comes from the butternut.
0:43:26 > 0:43:27I think everything on the plate
0:43:27 > 0:43:30is seasoned...seasoned pretty accurately,
0:43:30 > 0:43:33apart from the meat itself, unfortunately.
0:43:33 > 0:43:34It's just so frustrating,
0:43:34 > 0:43:37because I think this has the makings of a really, really good dish.
0:43:37 > 0:43:40He is a good cook, he cooks well,
0:43:40 > 0:43:43and he's managed to get flavour into some of the components of that dish
0:43:43 > 0:43:46but that venison needs some seasoning.
0:43:50 > 0:43:52- 15 minutes for your cheesecake. - Yes.
0:43:52 > 0:43:53- Doable?- Yes.
0:43:57 > 0:44:01I don't know if it's a baked cheesecake or a set cheesecake.
0:44:01 > 0:44:03I'm partial to both, to be honest.
0:44:05 > 0:44:07I'm not a fan of bananas in dessert.
0:44:07 > 0:44:10I find it...I don't know, it's a bit nursery school for me.
0:44:24 > 0:44:26Your timing's perfect, Tim.
0:44:26 > 0:44:27Well done, mate.
0:44:29 > 0:44:31- You happy? You done?- Yes.
0:44:48 > 0:44:52We've got a vanilla cheesecake with a banana and pistachio topping
0:44:52 > 0:44:53and a banana caramel sauce.
0:44:55 > 0:44:56Thank you.
0:45:03 > 0:45:04Mmm...
0:45:06 > 0:45:08This is really orgasmic.
0:45:08 > 0:45:11That's so luscious, and it's popping...
0:45:11 > 0:45:13So full of vanilla.
0:45:14 > 0:45:16I mean, this is really extravagant.
0:45:16 > 0:45:18And the banana's really subtle, but I actually like it.
0:45:18 > 0:45:20I'm eating my words, now.
0:45:20 > 0:45:22This is really good. I'm totally with you on this.
0:45:22 > 0:45:26There's a tiny, tiny amount of banana caramel sauce on there,
0:45:26 > 0:45:29but the amount of banana flavour that's in there is staggering.
0:45:29 > 0:45:32Lacking a little bit of a base,
0:45:32 > 0:45:37but we're picking on something quite lovely, here.
0:45:38 > 0:45:40Tell you what, he's got the flavours right.
0:45:40 > 0:45:43He balanced that well. That's slightly unusual.
0:45:43 > 0:45:44You're not sure, are you?
0:45:44 > 0:45:47I don't get it - that's not modern food.
0:45:47 > 0:45:48That's highway robbery.
0:45:48 > 0:45:51I've been cheated. I want a banana cheesecake.
0:45:53 > 0:45:56I thought the dishes came together well.
0:45:56 > 0:46:01Um...and...I hope it was up to their expectation,
0:46:01 > 0:46:03taste-wise and flavour-wise, today.
0:46:09 > 0:46:11- You haven't got very long left, chef. - Yes, I know.
0:46:15 > 0:46:17Haddock's a tricky fish to cook properly -
0:46:17 > 0:46:21it's got very little flavour in itself.
0:46:21 > 0:46:23It relies quite heavily on a delicate hand
0:46:23 > 0:46:24with the seasoning, this dish.
0:46:30 > 0:46:32This reads really quite bland,
0:46:32 > 0:46:35and I feel like the French beans are the anomaly here -
0:46:35 > 0:46:37I'm not sure what they're doing, what they're bringing.
0:46:41 > 0:46:45Edd, you've got three minutes - you're in a bit of trouble here.
0:46:45 > 0:46:47I'm going to be about two, three minutes late, I think.
0:46:49 > 0:46:51Ah...it's not crispy.
0:46:51 > 0:46:53I might have to take the skin off.
0:46:53 > 0:46:55- Why?- It's not crispy.
0:46:56 > 0:46:58Why are you shaking your head, Edd?
0:46:58 > 0:47:01- What's wrong?- It's not as nice as I'd like it to look.
0:47:04 > 0:47:07It's now three minutes over - Edd, I've got to say,
0:47:07 > 0:47:09no-one else is over time.
0:47:09 > 0:47:10I'm not happy.
0:47:20 > 0:47:22- All right - wipe your plate and go. - Yeah.
0:47:28 > 0:47:29HE SIGHS
0:47:33 > 0:47:34Sorry I'm late.
0:47:43 > 0:47:47This is a pan-fried haddock with French beans
0:47:47 > 0:47:51and a tomato and caper sauce with anchovies and onions.
0:47:51 > 0:47:53Enjoy.
0:48:02 > 0:48:05The fish is cooked OK.
0:48:05 > 0:48:07It's a pity that the skin has been removed,
0:48:07 > 0:48:10because it would have added a little bit of texture to it.
0:48:10 > 0:48:12For me, the sauce is a little over-seasoned.
0:48:12 > 0:48:14There's punches of salt in the capers
0:48:14 > 0:48:18and that's...a little too salty, even for me.
0:48:18 > 0:48:23Taken with the fish, then they just about balance, but only just.
0:48:23 > 0:48:26The tomato sauce, the capers, I think that's going Mediterranean.
0:48:26 > 0:48:29The beans feel more classic French.
0:48:29 > 0:48:31It's a bit of a messy construct.
0:48:32 > 0:48:36That dish had to be built on flavour and there just isn't enough.
0:48:36 > 0:48:39I'm disappointed, because I know what a great cook Edd can be.
0:48:39 > 0:48:41At least Edd had the common sense
0:48:41 > 0:48:43to remove the skin off the fish cos it wasn't crispy.
0:48:47 > 0:48:54You can easily make a beautiful orange zabaglione scrambled eggs,
0:48:54 > 0:48:56so good luck, Edd.
0:48:59 > 0:49:01- You ready to serve the zabaglione? - Yes.
0:49:02 > 0:49:04- You might be on time, Edd. - I will be, on this one.
0:49:04 > 0:49:06Brilliant. That's a turnaround.
0:49:08 > 0:49:09I do like that.
0:49:12 > 0:49:15- Done?- Yes, done...done.
0:49:25 > 0:49:26Thank you.
0:49:32 > 0:49:35This is a chocolate mousse with an orange zabaglione.
0:49:35 > 0:49:37Hope you enjoy.
0:49:43 > 0:49:46It's a very, very confident dessert, a very bold statement.
0:49:46 > 0:49:50That is delicious. And the sweetness of the zabaglione
0:49:50 > 0:49:54emphasises the comfort of the chocolate.
0:49:58 > 0:50:01There is no booze and it's over-aerated.
0:50:01 > 0:50:04It's more to be a custard than a foam.
0:50:04 > 0:50:07I think he's tried, possibly, to be too clever with it
0:50:07 > 0:50:10and what I've got is something that just maybe
0:50:10 > 0:50:12worked in a concept in his head
0:50:12 > 0:50:15but doesn't work on the plate.
0:50:19 > 0:50:22- EDD:- It didn't show what I wanted it to show.
0:50:22 > 0:50:23That's what it was, so...
0:50:23 > 0:50:27Em, so, yeah. A bit annoyed with myself, to be honest.
0:50:33 > 0:50:3415 minutes, Megan.
0:50:38 > 0:50:41I don't think there's enough on paper
0:50:41 > 0:50:43to decide whether I like the sound of this dish.
0:50:43 > 0:50:46It's a little bit, uh...enigmatically written.
0:50:46 > 0:50:50But I quite like that sort of sense of mystery and intrigue.
0:50:53 > 0:50:55- Two minutes, please, Megan.- OK.
0:51:00 > 0:51:01What's going on after that?
0:51:01 > 0:51:05- Just my toasted garlic. - Right, let's go.- OK.
0:51:07 > 0:51:11- All right, can we go?- Let's go. - Well done, Megan.- Thanks.
0:51:19 > 0:51:20Hi.
0:51:23 > 0:51:24Hi there.
0:51:24 > 0:51:27- Thank you.- Sorry - thanks.
0:51:33 > 0:51:36This is an Aberdeen Angus warm beef tataki
0:51:36 > 0:51:40with a Japanese marinade and a pickled ginger salad.
0:51:40 > 0:51:42Enjoy. Thanks.
0:51:48 > 0:51:49The beef is really good -
0:51:49 > 0:51:52you can tell that it's a seriously quality piece of meat.
0:51:52 > 0:51:56One of my favourite things to eat is som tam, which is a Thai salad,
0:51:56 > 0:51:58and this is sort of reminiscent of that.
0:51:58 > 0:52:01I think there's some lime in there, there's plenty of fresh red chilli,
0:52:01 > 0:52:02there's pickled ginger.
0:52:02 > 0:52:04There's a bit of sweetness coming through.
0:52:04 > 0:52:06It's a very well-balanced salad.
0:52:06 > 0:52:08The flavours are fresh and, actually,
0:52:08 > 0:52:12this is the kind of food that I love going to restaurants and having.
0:52:12 > 0:52:13I do love this.
0:52:15 > 0:52:18That beef is just falling apart in my mouth,
0:52:18 > 0:52:19doesn't even need chewing.
0:52:19 > 0:52:23The salad has got heat and it is alive.
0:52:24 > 0:52:26I absolutely love that.
0:52:26 > 0:52:28I'm questioning the cookery skill that went into it,
0:52:28 > 0:52:31but the palate that did it is sublime.
0:52:34 > 0:52:36(Sorry!)
0:52:37 > 0:52:39- ALEX:- I've never had cranachan.
0:52:39 > 0:52:41I think it sounds really good.
0:52:45 > 0:52:47For me, I think the experiences I've had,
0:52:47 > 0:52:49it's been horrible and chewy.
0:52:51 > 0:52:53Two minutes. OK.
0:52:55 > 0:52:58- OK, shortbread?- Yeah. - Quick, quick, quick.
0:53:00 > 0:53:01Well done, Megan.
0:53:08 > 0:53:09- Thank you.- No bother.
0:53:14 > 0:53:19This is a Scottish cranachan with raspberries and toasted oats,
0:53:19 > 0:53:21with some orange shortbread as well.
0:53:21 > 0:53:25- Hope it's OK. Enjoy. - Thank you.- Thanks.
0:53:28 > 0:53:31There's a real...you get these wafts of the toasted oats
0:53:31 > 0:53:35- and it just invites you in. - Like a big kiss on the cheek.
0:53:38 > 0:53:39Mmm...
0:53:45 > 0:53:48For someone who isn't much of a fan of cranachan, actually,
0:53:48 > 0:53:50this is really delightful.
0:53:50 > 0:53:52The raspberries are beautiful, the cream's nice,
0:53:52 > 0:53:55the oats are lovely and toasted.
0:53:55 > 0:53:57I think it really works.
0:53:57 > 0:54:00Fantastic balance of flavours, it's not overly sweet -
0:54:00 > 0:54:01well done, Megan.
0:54:02 > 0:54:06That's lovely. I could do with a few more oats, to give it body,
0:54:06 > 0:54:08but there's no denying that girl's taste buds.
0:54:11 > 0:54:12I think my palate is strong,
0:54:12 > 0:54:14but to get through to the next round...
0:54:14 > 0:54:18I don't know. I think I need a few more years' experience, maybe.
0:54:18 > 0:54:21I don't want to believe that, but I think I might.
0:54:22 > 0:54:25I can't believe, after ten years,
0:54:25 > 0:54:29we are still surprised when things don't turn out as we expected.
0:54:31 > 0:54:36Do you know who has really surprised me and really delighted me?
0:54:36 > 0:54:38That is little Megan.
0:54:38 > 0:54:43I don't know how much she knows, but there's one thing I do know -
0:54:43 > 0:54:47she has the ability to serve up delicious food.
0:54:47 > 0:54:50- Yeah.- Her food tastes fantastic. - She's consistently getting better.
0:54:52 > 0:54:54Sheelagh gets through loads of work.
0:54:54 > 0:54:58I don't always agree with some of her flavour matchings, I really don't.
0:54:58 > 0:55:01I'm not sure at all about her palate,
0:55:01 > 0:55:05because that sea bass and parsnip, I didn't like.
0:55:05 > 0:55:08For me, I didn't really like the brownie, but you loved it.
0:55:08 > 0:55:11See what I mean? It's conflicting, with Sheelagh.
0:55:11 > 0:55:14I sincerely hope I've done enough to get through to the quarterfinals.
0:55:14 > 0:55:16If I have, I'll be ecstatic.
0:55:17 > 0:55:19I don't know what happened with Edd.
0:55:19 > 0:55:21Main course today - the green beans,
0:55:21 > 0:55:24washing away all those delicious flavours.
0:55:24 > 0:55:30Chocolate mousse with a zabaglione - that was nice, actually, I liked it,
0:55:30 > 0:55:32but for me, it didn't overcome
0:55:32 > 0:55:33the disappointment of the main course.
0:55:33 > 0:55:39And, I have to say, Sara hated the dessert.
0:55:39 > 0:55:41But his calling card was absolutely amazing,
0:55:41 > 0:55:44his invention test was startling...
0:55:44 > 0:55:47Things flip on a coin, don't they?
0:55:47 > 0:55:50Yeah, it's everybody's game, so...
0:55:52 > 0:55:53We'll see. Crossed fingers.
0:55:53 > 0:55:55Tim came in here and had a job to do,
0:55:55 > 0:55:58and that was to serve us food with flavour.
0:55:58 > 0:56:01I believe he's making progress. He's getting there, John.
0:56:01 > 0:56:03Couldn't call it.
0:56:03 > 0:56:05I think today's going to come down to mistakes,
0:56:05 > 0:56:07and I know I did make a few, so...
0:56:10 > 0:56:11So, what are we going to do?
0:56:24 > 0:56:26You've now all cooked for us three times
0:56:26 > 0:56:29and we can see some real potential in this room.
0:56:32 > 0:56:35Our decision is that one of you is leaving the competition.
0:56:43 > 0:56:44The person leaving us...
0:56:59 > 0:57:00..is Sheelagh.
0:57:06 > 0:57:08I'm sorry I didn't go further in the competition.
0:57:08 > 0:57:10I thought I could have done better.
0:57:10 > 0:57:13But at the end of the day, all you can do is do your best
0:57:13 > 0:57:16and pat yourself on the back, isn't it?
0:57:18 > 0:57:21Congratulations - you three are quarterfinalists. Well done.
0:57:24 > 0:57:26I think I am really, really lucky, to be honest.
0:57:26 > 0:57:29Really lucky. Happy, but I'm still in shock.
0:57:31 > 0:57:34Relief - I didn't expect it at all.
0:57:34 > 0:57:36I must admit, I thought I was going today.
0:57:39 > 0:57:42I think, after today, anything is possible now,
0:57:42 > 0:57:45and I just want to prove to myself that I can actually do it.
0:57:51 > 0:57:53Tomorrow night, the last six hopefuls
0:57:53 > 0:57:57will battle for a place in Friday's quarterfinal.
0:58:01 > 0:58:03Thank you very much. I think it's absolutely wonderful.
0:58:05 > 0:58:07It is looking dangerously deconstructed.
0:58:09 > 0:58:11We're a wobble away from a triumph.