0:00:02 > 0:00:03It's the last MasterChef heat.
0:00:03 > 0:00:04Out of 60 amateurs,
0:00:04 > 0:00:08nine are already through to next week's knockout stage.
0:00:08 > 0:00:10Guys, congratulations.
0:00:10 > 0:00:11I can't believe it!
0:00:11 > 0:00:13Is it wrong if I ask you to slap me right now?
0:00:13 > 0:00:16I feel like I need a reality check.
0:00:16 > 0:00:18To be here still is just the best.
0:00:18 > 0:00:21I don't want to jump the gun and say that I can be in the final yet,
0:00:21 > 0:00:24but, maybe, it will start to take over my mind a little bit.
0:00:24 > 0:00:25Bring it on!
0:00:25 > 0:00:27Here's to ravioli.
0:00:27 > 0:00:30This year the standard is sky-high.
0:00:33 > 0:00:35We've found some gems.
0:00:36 > 0:00:39Tonight, the last new group
0:00:39 > 0:00:41will start their battle to join them.
0:00:48 > 0:00:52These six amateurs all think they've got what it takes to become
0:00:52 > 0:00:53MasterChef.
0:00:57 > 0:00:59But at the end of today's heat,
0:00:59 > 0:01:03only the best will go through to the last quarterfinal.
0:01:13 > 0:01:15Welcome to MasterChef.
0:01:15 > 0:01:19This, your first test, is your calling card.
0:01:20 > 0:01:22We're not expecting perfection,
0:01:22 > 0:01:25but we are expecting a little bit of flair.
0:01:27 > 0:01:28One hour. One dish.
0:01:28 > 0:01:30Your calling card. Let's cook!
0:01:40 > 0:01:42I cook. That's what I do.
0:01:42 > 0:01:46And I haven't got enough of an audience for my cooking.
0:01:46 > 0:01:48I've got my two little boys and I've got my husband
0:01:48 > 0:01:52and, frankly, if he ate everything that I wanted to cook,
0:01:52 > 0:01:53he'd be absolutely huge.
0:01:54 > 0:01:56Sophie, what are you making?
0:01:56 > 0:01:58I'm making fregola with clams.
0:01:58 > 0:02:01Fregola being a toasted Sardinian couscous. It's a pasta.
0:02:01 > 0:02:03Are you Italian?
0:02:03 > 0:02:06No, I'm not, but my husband is from Naples.
0:02:06 > 0:02:11- Does your Neapolitan husband think you're good cook? - Yeah. He made me do this.
0:02:11 > 0:02:13He filled in the application form.
0:02:13 > 0:02:15I'm looking forward to this, "il Sophio".
0:02:15 > 0:02:17Thank you.
0:02:18 > 0:02:22Sophie is one of those great cooks who is cooking from the heart.
0:02:22 > 0:02:25Her love is firmly in Italy and she is going exactly that way.
0:02:30 > 0:02:33I'd say I probably was quite an experimental cook.
0:02:33 > 0:02:35I've got hundreds of cookery books,
0:02:35 > 0:02:38but I don't think I've followed one recipe from them.
0:02:38 > 0:02:41I just put my own spin on things. My own inventions, really.
0:02:41 > 0:02:44Rhys, what are you making for us?
0:02:44 > 0:02:45I'm making a Welsh curry
0:02:45 > 0:02:49because it's got no other origins apart from me.
0:02:49 > 0:02:53I'm serving it with a tahdig rice, which is an Iranian, sort of, rice.
0:02:53 > 0:02:55My wife is half Iranian.
0:02:55 > 0:02:57So, I've got a lot of pressure to...
0:02:57 > 0:02:59not only from you, but from her as well.
0:03:02 > 0:03:05Rhys is making a Welsh curry cos it has no origin.
0:03:05 > 0:03:06It's his own invention.
0:03:06 > 0:03:08It has spices from India, flavours of Thailand
0:03:08 > 0:03:10and if it tastes good, brilliant!
0:03:11 > 0:03:13You are over halfway.
0:03:19 > 0:03:21Dave has got more machinery,
0:03:21 > 0:03:24more ingredients than anybody in the whole room.
0:03:26 > 0:03:30Dave is a technical cook and you can see that. A real show-off.
0:03:32 > 0:03:34David, it's impossible to ignore.
0:03:34 > 0:03:36- You have got lots going on.- Yeah.
0:03:36 > 0:03:37What are you making?
0:03:37 > 0:03:40You're going to end up with grouse, bread sauce,
0:03:40 > 0:03:42game chips, and a few seasoned veg.
0:03:42 > 0:03:44Why MasterChef?
0:03:44 > 0:03:46I spent the first ten years of my life in the Army not cooking
0:03:46 > 0:03:48and always wanting to cook.
0:03:48 > 0:03:50And I served in Afghanistan, went to the Balkans.
0:03:50 > 0:03:53Erm, so, this is a whole new world of pressure.
0:03:53 > 0:03:55I'd rather have that than this, to be honest.
0:03:55 > 0:03:57You'd rather be shot at than cook on MasterChef.
0:03:57 > 0:04:00That's pretty much the way I'm feeling now. Yep. Exactly!
0:04:00 > 0:04:02My biggest weakness in the kitchen is going to be
0:04:02 > 0:04:04trying to do too much.
0:04:04 > 0:04:06For me, I think I just need to focus on
0:04:06 > 0:04:08not trying to cram too much into that time.
0:04:08 > 0:04:11Just filling it
0:04:11 > 0:04:13and not spilling over the edge.
0:04:17 > 0:04:21The smells coming from Reena's bench are lamb masala,
0:04:21 > 0:04:23roasted butternut squash
0:04:23 > 0:04:26and then rice flavoured with cumin seeds.
0:04:26 > 0:04:29I think her food is going to taste wonderful.
0:04:29 > 0:04:33It's just whether all those things belong together.
0:04:33 > 0:04:35Reena, how are you doing?
0:04:35 > 0:04:37A bit nervous. A bit panicky.
0:04:37 > 0:04:39What do you do right now?
0:04:39 > 0:04:41I'm a Scout Beaver leader.
0:04:41 > 0:04:44So, I look after five to 8-year-olds.
0:04:44 > 0:04:46Right. OK. I have had loads of people pass through MasterChef,
0:04:46 > 0:04:48never before had a Beaver leader.
0:04:48 > 0:04:50Beaver leader, anybody?
0:04:50 > 0:04:51No, you're the first.
0:04:51 > 0:04:53Do Beaver leaders cook brilliantly?
0:04:53 > 0:04:56- They do, yes.- Brilliant!
0:05:00 > 0:05:03I've run ten marathons.
0:05:03 > 0:05:06I've run New York, London and Paris.
0:05:07 > 0:05:10So, I know what it's like to set myself a challenge.
0:05:12 > 0:05:15What do you do for...for a job?
0:05:15 > 0:05:16I'm a full-time dad.
0:05:16 > 0:05:18Looking after twins, five-year-old twins.
0:05:18 > 0:05:21- Are you the cook in the family? - Yeah. Yeah, very much so.
0:05:21 > 0:05:23Wife barely sets foot in it.
0:05:23 > 0:05:25So, yeah, I'm in charge of the stove.
0:05:25 > 0:05:27Tell me what it is you're making for us.
0:05:27 > 0:05:29A pan-fried duck breast with duck livers
0:05:29 > 0:05:32and then I've got a fondant potato to go with that.
0:05:32 > 0:05:33I've got a nice port jus.
0:05:33 > 0:05:37Is an hour enough time to do jus and fondant?
0:05:37 > 0:05:39I hope so.
0:05:40 > 0:05:44Robin seems, to me, to be a technical and a very classic cook.
0:05:44 > 0:05:46Onion and duck
0:05:46 > 0:05:48and potato sounds fantastic.
0:05:48 > 0:05:51It's just whether he's got the skill to do it.
0:05:51 > 0:05:53Just 20 minutes left.
0:05:59 > 0:06:02I'm really here to have an adventure.
0:06:02 > 0:06:05Much like Bilbo Baggins apart from there's no dragons.
0:06:07 > 0:06:09- Alex...- Yes.- ..you're making a dessert.
0:06:09 > 0:06:11- I am, yes.- Brilliant!
0:06:11 > 0:06:13I'm making a ginger and lime banoffee pie.
0:06:13 > 0:06:15What do you do for a job?
0:06:15 > 0:06:17I play in a band. So, we play across Europe and everything.
0:06:17 > 0:06:20So, I kind of travel a little bit.
0:06:20 > 0:06:21I'm also a wrestler as well.
0:06:21 > 0:06:23So, there's that.
0:06:23 > 0:06:26Of course, rock music, wrestling and food go hand in hand.
0:06:26 > 0:06:28Everybody knows that.
0:06:28 > 0:06:31Finally we got a dessert in the calling card. Brilliant!
0:06:31 > 0:06:33A wrestling rock star banoffee pie.
0:06:33 > 0:06:37And if he can actually make us get excited by that dessert,
0:06:37 > 0:06:38then maybe we're in for a winner.
0:06:42 > 0:06:44You've only got ten minutes left.
0:06:44 > 0:06:47OK. Let's go. Let's go. Let's go.
0:06:52 > 0:06:54I just want to get the skin nice and crispy.
0:06:54 > 0:06:57If you keep on lifting it up, it won't get crispy.
0:07:02 > 0:07:04You've got two and a half minutes.
0:07:22 > 0:07:23Time's up! Stop.
0:07:27 > 0:07:29- Rhys, pack it in, son.- Sorry.
0:07:34 > 0:07:37Full-time dad Robin's calling card
0:07:37 > 0:07:40is pan-fried duck breast and liver
0:07:40 > 0:07:41with fondant potato,
0:07:41 > 0:07:44onion puree, onion crisps
0:07:44 > 0:07:46and a port jus.
0:07:54 > 0:07:57- Well...- Without even wondering what he's going to say,
0:07:57 > 0:08:01the things that we both love are
0:08:01 > 0:08:03the livers, the onions,
0:08:03 > 0:08:05the gravy and the onion puree.
0:08:05 > 0:08:07That's just delicious.
0:08:07 > 0:08:09The other side of the plate is a little bit scary,
0:08:09 > 0:08:12in the fact that the duck's not quite cooked enough
0:08:12 > 0:08:14and your fondant is also underdone.
0:08:14 > 0:08:19If you'd have given me the liver, the onion, the port sauce,
0:08:19 > 0:08:21I'd have me arms around you giving you a hug.
0:08:25 > 0:08:28Cardiff-born Rhys has cooked sea bream
0:08:28 > 0:08:30with his own Welsh curry
0:08:30 > 0:08:31and tahdig rice.
0:08:38 > 0:08:40Fish is cooked well.
0:08:40 > 0:08:44Your curry sauce is nice not too thick not too watery.
0:08:44 > 0:08:47The rice...nice light and fluffy.
0:08:47 > 0:08:49Your fish is beautiful.
0:08:49 > 0:08:53And underneath it there's a sort of sweet, savoury smokiness
0:08:53 > 0:08:56from your Welsh curry.
0:08:56 > 0:08:58It's not something I've ever tasted before.
0:08:58 > 0:09:00I don't know if I'd order it again,
0:09:00 > 0:09:03but the fish and rice are absolutely wonderful.
0:09:06 > 0:09:10Ex-soldier David has cooked grouse breast and heart
0:09:10 > 0:09:12with game chips,
0:09:12 > 0:09:14fondant potatoes,
0:09:14 > 0:09:15baby turnips
0:09:15 > 0:09:17and pickled blackberries.
0:09:17 > 0:09:20He's served it on top of bread sauce
0:09:20 > 0:09:21with a red wine jus.
0:09:29 > 0:09:33I really admire the hard work. I really admire the machinery.
0:09:33 > 0:09:34I really admire what goes on.
0:09:34 > 0:09:39But with all the process, we've sort of lost the love, David.
0:09:39 > 0:09:43Your fondants aren't cooked. Your sauce needs to be a bit thicker.
0:09:43 > 0:09:46You don't have to show us everything you know in an hour.
0:09:46 > 0:09:50We'd be much more impressed with something that tastes delicious.
0:09:50 > 0:09:52I think I was very keen to show off lots of things
0:09:52 > 0:09:54and that was my downfall.
0:09:54 > 0:09:58But then, at the same time, I have showed lots of things.
0:09:58 > 0:10:00So, that could also be... Work in my favour.
0:10:00 > 0:10:01So, I don't know, to be honest.
0:10:03 > 0:10:07Beaver Scout leader Reena from Birmingham has made
0:10:07 > 0:10:10baked butternut squash and masala lamb
0:10:10 > 0:10:12with cumin rice
0:10:12 > 0:10:15and cucumber ribbons and roasted cherry tomatoes.
0:10:17 > 0:10:21Love that presentation of serving the masala inside the squash.
0:10:21 > 0:10:23I think that's lovely.
0:10:23 > 0:10:26However, I have no idea what the tomato and cucumber
0:10:26 > 0:10:29is doing on the side of that. I don't know what it brings.
0:10:35 > 0:10:37There's some nice things on here, Reena.
0:10:37 > 0:10:39Love the spice and the heat.
0:10:39 > 0:10:41You've got a garam masala in there in that lamb
0:10:41 > 0:10:43with the sweetness of the squash.
0:10:43 > 0:10:47I think it's a wonderful combination.
0:10:47 > 0:10:48But for me, it's overseasoned.
0:10:51 > 0:10:54Heavy metal musician and amateur wrestler
0:10:54 > 0:10:56Alex has made the only dessert.
0:10:57 > 0:11:00A ginger and lime banoffee pie
0:11:00 > 0:11:02with chocolate ginger shards.
0:11:04 > 0:11:05Oh!
0:11:12 > 0:11:17The base of it is not too buttery, but very, very nice.
0:11:17 > 0:11:19But in between there we've got this really solid,
0:11:19 > 0:11:23chewy toffee like you get in a bag of sweets
0:11:23 > 0:11:28- and to chew through that is a little bit of hard work.- OK.
0:11:28 > 0:11:30Good flavour combination, Alex.
0:11:30 > 0:11:31But I don't know from this
0:11:31 > 0:11:33what cookery knowledge and skill you have.
0:11:33 > 0:11:34OK.
0:11:36 > 0:11:37It's a good start, yeah.
0:11:37 > 0:11:39I mean, it could have been better,
0:11:39 > 0:11:42but I didn't want to walk in and just put the most perfect thing
0:11:42 > 0:11:45on the plate cos then where do you go from there?
0:11:45 > 0:11:49Finally, mum-of-two Sophie has made
0:11:49 > 0:11:51an Italian inspired calling card
0:11:51 > 0:11:54of fregola pasta with clams and red bream.
0:12:03 > 0:12:06Your fish is just cooked brilliantly.
0:12:06 > 0:12:08The pasta has got just the right amount of give.
0:12:08 > 0:12:11It's a lovely looking dish. It tastes delicious.
0:12:11 > 0:12:16What I love about it is not just the smell, not just the flavour
0:12:16 > 0:12:19- and the texture, but the noise.- Yeah.
0:12:19 > 0:12:22Cos the rattle of the shells is just really lovely and musical.
0:12:22 > 0:12:26- Thank you very much.- Wow! - I think it's absolutely wonderful.
0:12:26 > 0:12:29I'm absolutely delighted that I've done it.
0:12:29 > 0:12:30I got it out on time.
0:12:30 > 0:12:31It looked good.
0:12:31 > 0:12:33They both liked it.
0:12:33 > 0:12:34At least that's one down.
0:12:38 > 0:12:40The calling card.
0:12:40 > 0:12:42That's a great introduction to you as a cook.
0:12:44 > 0:12:45When we bring you back in,
0:12:47 > 0:12:49we're going to properly start the competition.
0:12:51 > 0:12:52Off you go.
0:13:05 > 0:13:06Now, look.
0:13:06 > 0:13:10In the blue box are the ingredients for a sweet dish.
0:13:10 > 0:13:14And in the green box, the ingredients for a savoury dish.
0:13:14 > 0:13:16You get to choose.
0:13:16 > 0:13:18A savoury dish.
0:13:18 > 0:13:20Oh, fantastic!
0:13:20 > 0:13:22A rabbit loin with these livers in.
0:13:24 > 0:13:25This is brilliant!
0:13:27 > 0:13:31The box also contains smoked haddock,
0:13:31 > 0:13:32bacon rashers,
0:13:32 > 0:13:34curly kale,
0:13:34 > 0:13:37vine tomatoes,
0:13:37 > 0:13:39dried morels,
0:13:39 > 0:13:41baby turnips,
0:13:41 > 0:13:43leeks,
0:13:43 > 0:13:45cayenne pepper,
0:13:45 > 0:13:47polenta
0:13:47 > 0:13:48and sage.
0:13:50 > 0:13:52One hour, then.
0:13:56 > 0:13:58What dish are you serving?
0:13:58 > 0:14:01It's going to be my little, sort of, rabbit in the wood.
0:14:01 > 0:14:03Rabbit filled with its own livers wrapped in bacon
0:14:03 > 0:14:05served with mustard sauce
0:14:05 > 0:14:06and morels cooked in red wine sauce
0:14:06 > 0:14:08dotted around the outside of it.
0:14:08 > 0:14:10That's loads and loads of stuff.
0:14:14 > 0:14:19Contestants are always doing more than they need to.
0:14:19 > 0:14:21It's a continual problem on MasterChef,
0:14:21 > 0:14:25but not one I expect of a chef like John Torode to succumb to.
0:14:27 > 0:14:30- Do you think I'm doing too much?- No.
0:14:30 > 0:14:32JOHN LAUGHS DEVILISHLY
0:14:37 > 0:14:39How difficult is it to cook
0:14:39 > 0:14:41the rabbit all the way through without it going dry?
0:14:41 > 0:14:43Well, unless you do it something like this
0:14:43 > 0:14:45where you're protecting it and steaming it
0:14:45 > 0:14:47at the same time as roasting it,
0:14:47 > 0:14:49it's quite hard because rabbit has no fat.
0:14:49 > 0:14:51That's why you got bacon.
0:14:51 > 0:14:53You've only got seven minutes.
0:14:53 > 0:14:56John, you're, actually, pushing it a little bit, mate.
0:14:58 > 0:14:59Absolutely super.
0:15:05 > 0:15:07Oh!
0:15:11 > 0:15:12There we are.
0:15:13 > 0:15:15From the savoury box,
0:15:15 > 0:15:19John has made bacon wrapped rabbit stuffed with liver.
0:15:19 > 0:15:23He's served it with the baby turnips, morels, kale,
0:15:23 > 0:15:25and potatoes
0:15:25 > 0:15:27and a mustard sauce.
0:15:34 > 0:15:36That is a flavour and texture
0:15:36 > 0:15:38concerto going on in a bowl.
0:15:41 > 0:15:42Let's get them in.
0:15:55 > 0:15:57Welcome back!
0:15:57 > 0:15:59This is an invention test.
0:16:00 > 0:16:02You have to decide right now
0:16:02 > 0:16:05whether you're going to cook sweet or savoury.
0:16:12 > 0:16:16The green savoury boxes contain the same ingredients that John
0:16:16 > 0:16:17cooked with.
0:16:17 > 0:16:19- What's the meat here?- Rabbit. - Rabbit.
0:16:19 > 0:16:21Yeah.
0:16:21 > 0:16:24Robin and David have chosen the sweet box,
0:16:24 > 0:16:26which contains
0:16:26 > 0:16:28pineapple,
0:16:28 > 0:16:30white chocolate,
0:16:30 > 0:16:32digestive biscuits,
0:16:32 > 0:16:34pecan nuts,
0:16:34 > 0:16:35creme fraiche,
0:16:35 > 0:16:37sherry,
0:16:37 > 0:16:38and Szechuan pepper.
0:16:40 > 0:16:41I haven't done pudding yet.
0:16:41 > 0:16:43So, I thought I'd show them
0:16:43 > 0:16:46that I'm not afraid of pastry or something sweet.
0:16:46 > 0:16:48So, yeah, fingers crossed.
0:16:51 > 0:16:53Never cooked rabbit before.
0:16:53 > 0:16:55Scary.
0:17:02 > 0:17:05So, ladies and gentlemen, you have made your decision.
0:17:05 > 0:17:07Your own dish. One hour.
0:17:07 > 0:17:12At the end of this, two of you are going home.
0:17:12 > 0:17:13Let's cook.
0:17:23 > 0:17:25- Are you enjoying this competition now?- Yeah!
0:17:25 > 0:17:28So far, it's actually fun.
0:17:28 > 0:17:31We'll see if we can put a stop to that straightaway, Sophie.
0:17:37 > 0:17:41So, what Welsh wonders are we going to have from your savoury box, Rhys?
0:17:41 > 0:17:43Welsh rabbit.
0:17:43 > 0:17:44Very good.
0:17:44 > 0:17:48So, I'm making a pappardelle with the loin of rabbit.
0:17:48 > 0:17:50You haven't got a pasta machine.
0:17:50 > 0:17:53- No.- So, you're going to be rolling like a thing possessed.
0:17:53 > 0:17:54As the old women do in Italy.
0:17:56 > 0:17:58You are halfway.
0:18:01 > 0:18:02You've made your own pastry.
0:18:02 > 0:18:05Yeah, I'm going to make some, like, gyoza dumplings.
0:18:05 > 0:18:08How many times in your life have you made gyoza, Alex?
0:18:08 > 0:18:09Erm, four times.
0:18:09 > 0:18:10Great.
0:18:19 > 0:18:21I see you're using orange and tomato.
0:18:21 > 0:18:25I'm making baked rabbit on a bed of polenta
0:18:25 > 0:18:28and turnips with chillies and tomato.
0:18:28 > 0:18:31That's proper invention test, that is, isn't it?
0:18:32 > 0:18:3315 minutes left.
0:18:37 > 0:18:40- You're going to make a panna cotta? - Hopefully.
0:18:40 > 0:18:43You won't know if you done it right, until you get it out of the mould.
0:18:43 > 0:18:44It's a gamble.
0:18:44 > 0:18:46Erm, fingers crossed.
0:18:46 > 0:18:48I love a bit of fingers crossed cooking, me.
0:18:57 > 0:19:00David, are you going to attempt lots of inappropriate technique?
0:19:00 > 0:19:03No. No, I've gone for five different elements.
0:19:03 > 0:19:05You're only going for a five elements to a dish?
0:19:05 > 0:19:08- You just can't stop yourself, mate, can you?- I can.
0:19:10 > 0:19:11Five minutes.
0:19:24 > 0:19:25You've got one minute.
0:19:41 > 0:19:43Stop!
0:19:55 > 0:19:57Sophie chose the savoury box
0:19:57 > 0:20:00and has served roast rabbit loin
0:20:00 > 0:20:04on wet polenta with a rabbit sauce topped with sage.
0:20:04 > 0:20:07- Most people try to change the way, Italian food looks...- Oh, OK.
0:20:07 > 0:20:09..and try and make it look really pretty.
0:20:09 > 0:20:12And what you're actually doing is being honest about it.
0:20:12 > 0:20:14- It looks great.- Thank you.
0:20:17 > 0:20:21Your rabbit, I don't mind the way it's been cooked
0:20:21 > 0:20:22and I love the sage.
0:20:22 > 0:20:25Your polenta could do with a bit more seasoning in it
0:20:25 > 0:20:28and could be a little bit softer.
0:20:28 > 0:20:30I think you've made a decent attempt.
0:20:33 > 0:20:36I know that I can do better. And that's the frustration.
0:20:39 > 0:20:41It's hard.
0:20:46 > 0:20:48Rhys also roasted the rabbit
0:20:48 > 0:20:50and has served it with tagliatelle,
0:20:50 > 0:20:52morels and bacon.
0:21:01 > 0:21:05Nice-looking little dish. The rabbit's not dry. Well done.
0:21:05 > 0:21:08The pasta is too thick,
0:21:08 > 0:21:10but your flavours are very nice.
0:21:12 > 0:21:14Rhys, as an invention test, I'm really pleased.
0:21:14 > 0:21:17Not just because you made pasta, which I think is great
0:21:17 > 0:21:18and admirable without a machine.
0:21:18 > 0:21:21I think it's a tasty thing. I'd eat the whole lot
0:21:21 > 0:21:23and I'm really pleased for you in invention test.
0:21:24 > 0:21:28I'm, sort of ,addicted to it now. I don't really want to go home at all.
0:21:28 > 0:21:30I definitely want to go through to the next round
0:21:30 > 0:21:31and see how I get on from there.
0:21:37 > 0:21:42Reena has cooked rabbit filled with mustard and topped with onions.
0:21:42 > 0:21:46It's served on a kale and polenta mash
0:21:46 > 0:21:48with an orange, tomato and turnip relish.
0:21:57 > 0:21:59For me, the dish has got this, sort of, clash going on
0:21:59 > 0:22:05between the tomato, turnip, orange, kale, polenta, rabbit and mustard.
0:22:05 > 0:22:08It's all a little bit of a mishmash.
0:22:10 > 0:22:15Orange and turnip terrified me, but, actually, it's not unpleasant.
0:22:15 > 0:22:18There are flavour combinations there
0:22:18 > 0:22:19that I've never, ever had before,
0:22:19 > 0:22:22but you can pack a load of flavour into a plate.
0:22:22 > 0:22:23I'll give you that.
0:22:25 > 0:22:29I feel much better cos I've used ingredients I've never used.
0:22:29 > 0:22:31I've never cooked.
0:22:40 > 0:22:44Alex's has made gyoza dumplings filled with boiled turnip,
0:22:44 > 0:22:47with curly kale and morels.
0:22:57 > 0:23:00You make gyoza you either deep fry them in oil,
0:23:00 > 0:23:01you steam them.
0:23:01 > 0:23:03What we've got is pan-fried bit of dough
0:23:03 > 0:23:07encasing a sour, sharp turnip interior.
0:23:07 > 0:23:10The sauce or glaze that you made started to burn
0:23:10 > 0:23:13and that's why we've got the black on the outside.
0:23:13 > 0:23:17I'm sorry I don't like them. I really don't like them at all.
0:23:17 > 0:23:20These little dumplings, I'll tell you honestly,
0:23:20 > 0:23:22they're getting close to inedible.
0:23:22 > 0:23:23- OK.- Sorry, mate.
0:23:23 > 0:23:24Sorry? I'm sorry.
0:23:27 > 0:23:28It wasn't good.
0:23:28 > 0:23:31I knew it wasn't good beforehand.
0:23:31 > 0:23:34So, I'm going home. I'm going to be the first one out the door.
0:23:43 > 0:23:48From the sweet box, Robin has made a vanilla panna cotta,
0:23:48 > 0:23:52caramelised pineapple with chilli and ginger syrup,
0:23:52 > 0:23:55honeycomb and caramel pecans.
0:23:57 > 0:24:00At least your panna cotta is a bit wobbly.
0:24:07 > 0:24:09There's wonderful flavours on there.
0:24:09 > 0:24:12I want some more of the honeycomb, which is absolutely delicious.
0:24:12 > 0:24:14I want some more of that pecan brittle
0:24:14 > 0:24:17because I think it's absolutely delicious as well.
0:24:17 > 0:24:19We're a wobble away from a triumph,
0:24:19 > 0:24:22but we've puddled our way into a bit of a disappointment.
0:24:26 > 0:24:27Happy with the flavours I got in,
0:24:27 > 0:24:30but let down by, as Gregg said,
0:24:30 > 0:24:33a panna cotta puddle.
0:24:33 > 0:24:34Gutted.
0:24:41 > 0:24:45Finally, David has deconstructed a cheesecake
0:24:45 > 0:24:49using Chantilly cream and creme fraiche
0:24:49 > 0:24:51with the crumb biscuit side,
0:24:51 > 0:24:53pineapple and honeycomb.
0:24:55 > 0:24:58You can't create a dish if you don't have all the ingredients.
0:24:58 > 0:25:01- And for cheesecake, one of the ingredients you need is cheese.- Yeah.
0:25:07 > 0:25:10You've got technique, David,
0:25:10 > 0:25:15but I prefer my sweets or my desserts to be sweet.
0:25:15 > 0:25:19There's nowhere near enough sweetness in this plate for me.
0:25:19 > 0:25:21And if there's not enough sweetness in here for me,
0:25:21 > 0:25:24gosh all knows, what's going to happen with him next to me.
0:25:24 > 0:25:29This isn't nice because those biscuits need sweetening.
0:25:29 > 0:25:32Those fritters are greasy.
0:25:32 > 0:25:34The honeycomb is bitter.
0:25:34 > 0:25:36I think you need to focus on fewer things to do
0:25:36 > 0:25:40and make sure you've got them absolutely right.
0:25:40 > 0:25:41Thank you.
0:25:46 > 0:25:48I thought I'd done a good dish.
0:25:48 > 0:25:50I thought it was sweet enough.
0:25:58 > 0:25:59Interesting day, Gregg.
0:25:59 > 0:26:03Well, I think we've got some good cooks.
0:26:03 > 0:26:04I do think also there's...
0:26:04 > 0:26:07there's some people here who shouldn't be here.
0:26:07 > 0:26:11Alex made a banoffee pie. We said we needed to see more from him.
0:26:11 > 0:26:15And tell you what, John, those dumplings were just not good.
0:26:15 > 0:26:16I've got the constitution of an ox
0:26:16 > 0:26:18and there's no way I could eat those. He's got to go home.
0:26:18 > 0:26:20Yeah, Alex is done. Gone.
0:26:20 > 0:26:21You must have a favourite cook, though.
0:26:21 > 0:26:24I have. I have. My Italian mate Sophie.
0:26:24 > 0:26:26Sophie's good. I like her.
0:26:26 > 0:26:27I like the honesty of her food.
0:26:27 > 0:26:30Sophie's calling card said lots about her.
0:26:30 > 0:26:32Then in the invention test - rabbit, wet polenta,
0:26:32 > 0:26:35some issues with flavours, but Sophie's through.
0:26:35 > 0:26:37- I think she's great. - Good enough for me, mate.
0:26:37 > 0:26:40Erm, I need to put my hand up for one other person.
0:26:40 > 0:26:42I think he's really good. It's Rhys.
0:26:42 > 0:26:44From the early rounds, I knew Rhys had a good touch
0:26:44 > 0:26:46and a fair amount of knowledge.
0:26:46 > 0:26:48Now, I believe that Rhys has got a decent palate.
0:26:48 > 0:26:50I see no reason why Rhys can't go through.
0:26:50 > 0:26:52He's doing food that he likes to eat
0:26:52 > 0:26:55and I think that's great at this stage of the competition.
0:26:55 > 0:27:00So, we need to have a discussion about Robin, David and Reena.
0:27:00 > 0:27:01I like Robin. I like Robin.
0:27:01 > 0:27:05Gregg he made us pineapple chips with a panna cotta dipping sauce.
0:27:05 > 0:27:09In the first round, his duck wasn't cooked. His fondant was undercooked.
0:27:09 > 0:27:11I want to give him a chance.
0:27:11 > 0:27:14You and I both loved the liver, the onions and the port sauce.
0:27:14 > 0:27:15Loved it.
0:27:15 > 0:27:18If I was to leave at this point having done what I've done
0:27:18 > 0:27:21and knowing how much better I could have done it,
0:27:21 > 0:27:23I think I'd just be kicking myself big-time.
0:27:23 > 0:27:26But then you've got somebody like David
0:27:26 > 0:27:30who's doing all these processes, showing huge amount of skill.
0:27:30 > 0:27:33I think the fact that David has showed us umpteen
0:27:33 > 0:27:37different processes is quite damning because out of all of those,
0:27:37 > 0:27:41he, as yet, hasn't delivered anything that I really want to eat.
0:27:43 > 0:27:46Reena is a bit of an enigma as well, huh?
0:27:46 > 0:27:49We liked Reena's opening dish.
0:27:49 > 0:27:51And, actually, I liked a lot of the flavours
0:27:51 > 0:27:53she delivered in the invention test.
0:27:53 > 0:27:56She can pack flavour. That's for sure.
0:27:56 > 0:27:59But Reena's invention test was very, very confused.
0:27:59 > 0:28:01Really confused.
0:28:01 > 0:28:03I don't want to go home.
0:28:03 > 0:28:04Not now.
0:28:05 > 0:28:09Two of them I think deserve another chance.
0:28:21 > 0:28:24Right. Two of you are leaving.
0:28:29 > 0:28:31The first person leaving us...
0:28:35 > 0:28:36..is Alex.
0:28:36 > 0:28:39Thank you, my friend.
0:28:39 > 0:28:41Cheers, guys.
0:28:46 > 0:28:49It feels like I've just been dropkicked
0:28:49 > 0:28:54in the chest, but I knew it was coming after what I served up.
0:28:54 > 0:28:57I can cook, guys!
0:28:57 > 0:29:00Second contestant to leave us...
0:29:06 > 0:29:07..is David.
0:29:11 > 0:29:15You'd like to stay further, wouldn't you? But it's what they've decided.
0:29:15 > 0:29:16So, I'll go home with my head held high
0:29:16 > 0:29:19and know that getting here is an achievement as it is.
0:29:27 > 0:29:29Congratulations, guys.
0:29:29 > 0:29:32Let me tell you, the next time you come back in here,
0:29:32 > 0:29:34the heat's really on.
0:30:01 > 0:30:03It's a tough day.
0:30:03 > 0:30:07You are cooking for a place in the MasterChef quarterfinals.
0:30:08 > 0:30:11What you've got to do now is prove it.
0:30:11 > 0:30:12And prove it not just to Gregg and I
0:30:12 > 0:30:17but to three champions and finalists of MasterChef.
0:30:17 > 0:30:19Mat Follas,
0:30:19 > 0:30:20Tom Whitaker
0:30:20 > 0:30:22and Andy Oliver.
0:30:23 > 0:30:26Ladies and gentlemen, your main course in one hour.
0:30:26 > 0:30:28At the end of this two stay, two go home.
0:30:28 > 0:30:30Let's cook.
0:30:41 > 0:30:44I'm looking forward to cooking for the ex-contestants.
0:30:44 > 0:30:46I've watched them succeed. I've seen their dishes
0:30:46 > 0:30:48and admired their dishes.
0:30:48 > 0:30:51So, I hope I can impress with what I'm going to do today.
0:30:54 > 0:30:57No time to have your own packed lunch, son. Cooking to do.
0:30:57 > 0:30:59That's just a snack before.
0:30:59 > 0:31:00What are you making, Rhys?
0:31:00 > 0:31:04Marinated and then seared fillet of beef with an oriental salad
0:31:04 > 0:31:08followed by a tiffin base with a chocolate mousse cake.
0:31:08 > 0:31:11What's a tiffin base? I thought tiffin was afternoon tea.
0:31:11 > 0:31:15Typically it is. My grandmother makes a mean tiffin,
0:31:15 > 0:31:17buttery biscuit with coconut,
0:31:17 > 0:31:20- raisins and the bitter chocolate mousse at the top.- Oo!
0:31:20 > 0:31:22So, there's a bit of contrast.
0:31:22 > 0:31:24Bring it on, Rhys. Better make sure it's delicious.
0:31:24 > 0:31:27Better make sure it looks good because it's not the most
0:31:27 > 0:31:30complicated cooking I've seen in the competition.
0:31:37 > 0:31:41I'm really enjoying it. It's like being on a playground again.
0:31:42 > 0:31:44Being a four-year-old, five-year-old.
0:31:46 > 0:31:49- Reena...- Yes.- ..are you making food from India today?
0:31:49 > 0:31:51- Erm, yes.- Hurray!
0:31:51 > 0:31:54- Indochinese.- Indochina?- Yes.
0:31:54 > 0:31:56It's very famous in India.
0:31:56 > 0:32:00This is vegetable Manchurian sauce with rice.
0:32:00 > 0:32:02I'm also doing choux pastry with cardamom cream.
0:32:02 > 0:32:05Why did you choose these two dishes to cook for us?
0:32:05 > 0:32:08Because Manchurian is one of my favourites.
0:32:08 > 0:32:11And I love giving food out that I like and I like to eat.
0:32:11 > 0:32:13Brilliant. A little bit of Reena love in a bowl, is it today?
0:32:13 > 0:32:17It is, yeah. All the love and care.
0:32:17 > 0:32:22Reena is cooking us pakoras, deep-fried with vegetables in it.
0:32:22 > 0:32:26She's serving it with a sauce Manchurian with soy sauce and chilli.
0:32:26 > 0:32:28Her food sounds very, very interesting.
0:32:28 > 0:32:30Reena is so nervous. So, so very nervous.
0:32:30 > 0:32:32You've had 15 minutes.
0:32:40 > 0:32:43I can't imagine being in the quarterfinals of MasterChef.
0:32:44 > 0:32:47It fills me with utter dread, but it's really exciting.
0:32:47 > 0:32:49Bonkers, though. Mad.
0:32:51 > 0:32:55- Sophie...- Hello.- ..looks to me like you've left the Italian behind.
0:32:55 > 0:32:57I have. Today I have. I thought I needed to.
0:32:57 > 0:32:59What are you going to cook us, Sophie?
0:32:59 > 0:33:02I'm going to cook you some Moroccan spiced lamb cutlets,
0:33:02 > 0:33:05rose harissa roasted butternut squash
0:33:05 > 0:33:09followed by a spiced fig mille feuille.
0:33:09 > 0:33:11Right, Sophie. Get amongst it, love.
0:33:11 > 0:33:12Crack on!
0:33:12 > 0:33:15Thank you.
0:33:15 > 0:33:17A lot of work in an hour.
0:33:17 > 0:33:20mille feuille figs, 1,000 layers that's what it means.
0:33:22 > 0:33:26Sounds wonderful. It's just whether she can get it all done in time.
0:33:31 > 0:33:34In the previous dishes, some of the components have let me down.
0:33:34 > 0:33:38I'm confident in my menu. I think the key thing is the timing.
0:33:38 > 0:33:41Then I'll be happy.
0:33:41 > 0:33:42What are you going to cook for us?
0:33:42 > 0:33:47Roasted cod with a walnut gremolata crust, crispy bacon slice,
0:33:47 > 0:33:50a garlic pomme puree.
0:33:50 > 0:33:56Dessert is an apple and pear crumble with a Chantilly cream.
0:33:56 > 0:33:58Can you crumble your way into a quarterfinal?
0:33:59 > 0:34:02Erm, wait until you see my crumble discs.
0:34:04 > 0:34:08I like the dishes I just don't think he's being realistic.
0:34:08 > 0:34:11He's being over ambitious and I'm worried for him.
0:34:13 > 0:34:16It's only 20 minutes before the mains go out, guys.
0:34:29 > 0:34:35The first of today's guest critics is 2009 finalist Andy Oliver.
0:34:39 > 0:34:42After the series finished, I quit my job.
0:34:42 > 0:34:45I had always really intended to become a professional chef
0:34:45 > 0:34:48and this was the perfect moment to do it.
0:34:48 > 0:34:51But it was time spent working with Thai cooking guru,
0:34:51 > 0:34:54David Thompson, that revealed his real calling.
0:34:54 > 0:34:57That place absolutely inspired me.
0:34:57 > 0:35:00In my first few months, the stress would, you know...
0:35:00 > 0:35:02I find myself rubbing my temples in the middle of service
0:35:02 > 0:35:04and going to bed seeing...
0:35:04 > 0:35:07thinking there's a check still on the board.
0:35:07 > 0:35:08That was really, really intense.
0:35:08 > 0:35:11And it took me six months just for the level where I felt,
0:35:11 > 0:35:14yeah, I'm going to be able to do a career that I think I could do.
0:35:14 > 0:35:16After spending time in Thailand,
0:35:16 > 0:35:19he returned to work at The Begging Bowl
0:35:19 > 0:35:22serving Thai street food in London's Peckham
0:35:22 > 0:35:26and has recently been listed as one of the five top young chefs
0:35:26 > 0:35:27to watch out for.
0:35:36 > 0:35:39There's been a real push to get to the level where I'm happy with,
0:35:39 > 0:35:41where I can work alongside really good chefs
0:35:41 > 0:35:42and feel I am holding my own.
0:35:46 > 0:35:50Next to join the critic's table is Tom Whitaker,
0:35:50 > 0:35:53who was a finalist in 2011.
0:35:54 > 0:35:57It was an amazing experience.
0:35:57 > 0:36:01We went to some amazing places. I got to work with some amazing chefs.
0:36:01 > 0:36:04There's people who would kill for the experience.
0:36:04 > 0:36:08After spending time in several kitchens,
0:36:08 > 0:36:12in 2013 he helped launch a gastro-pub in South West London.
0:36:12 > 0:36:16For me, I think there was never really any turning back afterwards.
0:36:16 > 0:36:21It was kind of like, all right, well, you know, let's just do it now.
0:36:21 > 0:36:23I...I think there's one absolute in MasterChef.
0:36:23 > 0:36:26Your food should always say something about who you are
0:36:26 > 0:36:29and what you are.
0:36:34 > 0:36:37He now has plans for a second launch.
0:36:38 > 0:36:40I'm still really loving cooking.
0:36:40 > 0:36:42I'm still really enjoying being in the kitchen.
0:36:42 > 0:36:45And, you know, I'm hoping that's only going to get better.
0:36:49 > 0:36:54The final guest judge today is 2009 champion Mat Follas.
0:36:54 > 0:36:58After winning, he opened The Wild Garlic in Dorset.
0:36:58 > 0:37:01It was exciting having my own place.
0:37:01 > 0:37:04It's the satisfaction of hand crafting something
0:37:04 > 0:37:08and then sending it out and seeing the delight on somebody's face.
0:37:08 > 0:37:11Over five years, the business was booming.
0:37:11 > 0:37:14So much so, he located to a bigger venue,
0:37:14 > 0:37:18but over expansion forced him to shut up shop months later.
0:37:18 > 0:37:21It wasn't viable. I made a mistake in the move that I made.
0:37:23 > 0:37:25But he's now back in business.
0:37:25 > 0:37:29After launching a new fine dining restaurant in Dorset.
0:37:35 > 0:37:38I love cooking and I love the buzz of being in the kitchen.
0:37:38 > 0:37:39You know, talk to any chef
0:37:39 > 0:37:41who's stayed in that trade more than a few years.
0:37:41 > 0:37:43They do it because they love the job.
0:37:51 > 0:37:53- Are you organised?- Yep. Should be on time.
0:37:53 > 0:37:57- Should be on time?- I am going to be on time.- Beautiful. Good to hear it.
0:37:57 > 0:38:00So, first up is Rhys seared marinated fillet steak
0:38:00 > 0:38:02with Oriental salad.
0:38:02 > 0:38:04That has to be spectacular,
0:38:04 > 0:38:06otherwise it's a pretty simple thing.
0:38:07 > 0:38:11Hopefully, he's understating it a little bit and he'll overdeliver.
0:38:13 > 0:38:15- Are you slicing that steak? - I am, yes.
0:38:15 > 0:38:17You'd better hurry up then, mate.
0:38:17 > 0:38:18You've got three minutes.
0:38:21 > 0:38:23Pink, pink, pink. Well done, chef.
0:38:25 > 0:38:27You've got one minute left now, Rhys.
0:38:27 > 0:38:28Stir your dressing up.
0:38:28 > 0:38:32Stir the dressing up. Good to go. Go.
0:38:32 > 0:38:34Good lad.
0:38:40 > 0:38:41Afternoon.
0:38:41 > 0:38:42Hiya.
0:38:44 > 0:38:47So, gentlemen, you've got a seared marinated fillet steak
0:38:47 > 0:38:49with an oriental salad.
0:38:49 > 0:38:52- Enjoy.- Thank you.
0:38:52 > 0:38:54It looks quite colourful.
0:38:54 > 0:38:57He's gone hard-core on the coriander for me.
0:38:59 > 0:39:02He knows how to cook a steak.
0:39:02 > 0:39:04Very good job on the steak.
0:39:04 > 0:39:06The salad's the main part that needs a bit of work.
0:39:06 > 0:39:08We've got a lot of greens here.
0:39:08 > 0:39:11It's not bad. It's just not...
0:39:11 > 0:39:12You know, it's a steak and a salad, essentially.
0:39:13 > 0:39:16That's not a salad. That's a bunch of basil.
0:39:16 > 0:39:19Considering the amount of time he had, an hour, to cut a steak
0:39:19 > 0:39:22and marinate it and make a nice noodle salad
0:39:22 > 0:39:25it doesn't seem like it's that accomplished.
0:39:25 > 0:39:28- 15 minutes now before your tiffin goes out, yeah?- Yeah.
0:39:28 > 0:39:30Grandmother's tiffin. Let's go.
0:39:31 > 0:39:36Bitter chocolate mousse cake with a tiffin base and a raspberry coulis.
0:39:36 > 0:39:37Erm, no idea.
0:39:37 > 0:39:40I'm quite looking forward to it, though.
0:39:40 > 0:39:41Those are my sort of flavours.
0:39:45 > 0:39:47Three minutes. Would nan like it?
0:39:47 > 0:39:49Let's hope so.
0:39:50 > 0:39:52Go on, son.
0:39:55 > 0:39:57- All done?- Yep.- Yeah. Go on!
0:40:03 > 0:40:05Hello again.
0:40:05 > 0:40:07Thank you.
0:40:07 > 0:40:10This is a tiffin base, bitter mousse chocolate cake.
0:40:10 > 0:40:13Hope you enjoy.
0:40:18 > 0:40:22It's kind of a dish of two halves for me. The base is good.
0:40:22 > 0:40:25It's got a nice, sort of, texture and flavour and stuff,
0:40:25 > 0:40:29but I have to say the chocolate on top is just not good.
0:40:29 > 0:40:33Erm, you can't really taste it. It doesn't really taste of anything.
0:40:33 > 0:40:37The chocolate on top is kind of melting and taste of water
0:40:37 > 0:40:40and cocoa powder rather than anything else. No sweet to it.
0:40:40 > 0:40:42Pretty underwhelming, really.
0:40:42 > 0:40:44I don't care for the chocolate on the top.
0:40:44 > 0:40:47It was made with water and it actually tastes like it.
0:40:55 > 0:40:58I just think I'm just in limbo, at the moment.
0:40:58 > 0:41:02You don't want to be happy that it's over because, you know,
0:41:02 > 0:41:04it might stop here the whole journey.
0:41:04 > 0:41:07So, you just have to hope that they like it.
0:41:07 > 0:41:08There's nothing else you can do.
0:41:08 > 0:41:11You've done everything you can now. So...
0:41:15 > 0:41:19Reena's main is vegetable kofta Manchurian and rice.
0:41:19 > 0:41:23Vegetarian food needs to be full of flavour if it's going to be good.
0:41:23 > 0:41:24So, the challenge is there.
0:41:24 > 0:41:26It's all about the spicing in the end.
0:41:26 > 0:41:29If you get your spicing right, then you're in good shape.
0:41:29 > 0:41:31And if you get it wrong, then there's not really
0:41:31 > 0:41:32a lot there to talk about.
0:41:34 > 0:41:37All right, Reena, you've got three minutes, love. Yeah?
0:41:40 > 0:41:43You're panicking. You're panicking, Reena.
0:41:44 > 0:41:47Like buttons down a jacket.
0:41:47 > 0:41:49It's going all over the plate.
0:41:49 > 0:41:50It's not supposed to.
0:41:53 > 0:41:56Got a minute left, Reena.
0:41:57 > 0:41:58Off you go.
0:42:09 > 0:42:10Hello, guys.
0:42:10 > 0:42:13Thank you.
0:42:13 > 0:42:16I've cooked vegetable Manchurian with lime rice
0:42:16 > 0:42:18and I hope you enjoy it.
0:42:18 > 0:42:20Thank you.
0:42:20 > 0:42:23Thank you. I'm a bit frightened by it.
0:42:23 > 0:42:24Yeah, I'm scared.
0:42:30 > 0:42:32Where to start?
0:42:32 > 0:42:34Like there's way too much sauce on my plate
0:42:34 > 0:42:38and the sauce is strangely bland as well.
0:42:38 > 0:42:40It's a little bit under seasoned on the rice.
0:42:40 > 0:42:42The balls should have been crispy.
0:42:42 > 0:42:44Not convinced she's tasted it.
0:42:44 > 0:42:47It just doesn't really do anything.
0:42:47 > 0:42:51In MasterChef, we will have to taste a lot of plates like that,
0:42:51 > 0:42:52but we will find our champion.
0:42:57 > 0:43:00Erm, you've got 15 minutes now. OK, Reena?
0:43:00 > 0:43:01Yes, thank you.
0:43:03 > 0:43:04Caramel crunch.
0:43:04 > 0:43:09I'm hoping this is textures of caramel when beautifully presented.
0:43:09 > 0:43:10Caramel is quite...
0:43:10 > 0:43:13I mean, it's a tricky thing to get right for a start.
0:43:20 > 0:43:22- Two and a half minutes left, Reena.- OK.
0:43:30 > 0:43:31OK?
0:43:31 > 0:43:34Yes, I'm just worried about my caramel not getting done in time.
0:43:34 > 0:43:39Just let it sit for a second. It will come up. It won't take long.
0:43:44 > 0:43:47Reena, we've got to go now. Well done.
0:44:00 > 0:44:01Thank you.
0:44:01 > 0:44:04You've got profiterole with cardamom cream and a nut crunch.
0:44:04 > 0:44:06And I hope you enjoy it. Thank you.
0:44:08 > 0:44:10Do you know what? I think on presentation,
0:44:10 > 0:44:12actually, she's done all right.
0:44:18 > 0:44:22Best thing with this is that cardamom flavour through the cream.
0:44:22 > 0:44:24The rest of it, I have to say, is not very good.
0:44:24 > 0:44:26There's obvious errors here.
0:44:26 > 0:44:28You know, the choux pastry isn't perfect
0:44:28 > 0:44:31and calling this dish caramel crunch, maybe, is a little bit misleading.
0:44:31 > 0:44:33Like, it's not actually that crunchy
0:44:33 > 0:44:36and the caramel isn't really isn't a main part of the dish.
0:44:36 > 0:44:40The profiteroles are overcooked and it's not sweet enough.
0:44:40 > 0:44:42Not been a good round for Reena. Let's be fair about it.
0:44:53 > 0:44:55Wow.
0:44:55 > 0:44:56That was tough.
0:44:59 > 0:45:03Nerves were so high up, they were going to hit the roof at one point.
0:45:10 > 0:45:13Sophie, you've got eight minutes, yeah?
0:45:15 > 0:45:18Sophie is cooking grilled lamb, roast butternut squash
0:45:18 > 0:45:20and flatbread.
0:45:20 > 0:45:23I mean, it's just interesting to see how it's all going to come together.
0:45:23 > 0:45:26It definitely does suggest Middle Eastern flavours.
0:45:26 > 0:45:29And a flatbread is not an easy thing.
0:45:29 > 0:45:32Oh! Look at you!
0:45:32 > 0:45:34Good work.
0:45:40 > 0:45:41What's the matter?
0:45:41 > 0:45:44I don't know if it's a bit overcooked.
0:45:44 > 0:45:46Well, you've done it now. It's got to go.
0:45:51 > 0:45:54- 90 seconds.- I can do it.
0:45:54 > 0:45:56- Good.- I need sumac.
0:45:59 > 0:46:00- Come on.- That's it.
0:46:12 > 0:46:14You've got Moroccan spiced lamb cutlets
0:46:14 > 0:46:18with rose harissa roast butternut squash,
0:46:18 > 0:46:19tahini dressing,
0:46:19 > 0:46:22a yogurt dressing and flatbread.
0:46:22 > 0:46:23Enjoy.
0:46:25 > 0:46:28- It looks quite good. Yeah. - I want to eat this. So, yeah.
0:46:37 > 0:46:39Lamb's quite difficult to cook sometimes.
0:46:39 > 0:46:41You know, mine's cooked really nicely.
0:46:41 > 0:46:43No, it's a good dish. I like it.
0:46:43 > 0:46:45The flavours are absolutely bang on.
0:46:45 > 0:46:48The bread's good. The lamb's perfectly cooked.
0:46:48 > 0:46:52If I got this and I paid money for it, I'd be happy.
0:46:52 > 0:46:56What I really like is the sweet butternut with the fiery harissa.
0:46:56 > 0:46:59There's nothing that would stop me eating all of this. Yeah!
0:46:59 > 0:47:03- All right, Sophs?- I've got so much to do.- 15 minutes.
0:47:03 > 0:47:05Are you going to do it?
0:47:05 > 0:47:08- Yeah, yeah. Yeah. I'm going to do it.- Good.
0:47:08 > 0:47:11Where did I put everything?
0:47:11 > 0:47:16Dessert black fig, crema di mascarpone mille feuille.
0:47:16 > 0:47:18It's about getting the balance of those flavours right.
0:47:18 > 0:47:19There's textures in there.
0:47:19 > 0:47:22It's a dessert that I would probably order, actually.
0:47:25 > 0:47:26- I'm a bit worried about you. - Yeah.
0:47:26 > 0:47:29- You know you got about three minutes.- I know. I know.
0:47:29 > 0:47:32- Is the cream thick enough?- No.
0:47:32 > 0:47:34So, what are going to do about that, then?
0:47:34 > 0:47:35Don't really know.
0:47:38 > 0:47:39You're going to be late.
0:47:39 > 0:47:41I'm going to be late.
0:47:55 > 0:47:58- Is that it?- Yeah, I want to put more sauce on.
0:47:58 > 0:47:59Go on. Go.
0:48:11 > 0:48:17You've got poached figs and crema di mascarpone mille feuille
0:48:17 > 0:48:20with crystallised orange and rose petals.
0:48:21 > 0:48:25- It's just a bit scruffy around the edges but...- Yeah.
0:48:25 > 0:48:27But it looks like it might be tasty.
0:48:31 > 0:48:33Tastes good, huh?
0:48:33 > 0:48:35I'm really liking this.
0:48:35 > 0:48:37A good mix of flavours.
0:48:37 > 0:48:39Again, standout dish, I think.
0:48:39 > 0:48:41Mille feuille's nice and crisp.
0:48:41 > 0:48:43It's definitely the best pudding we've had
0:48:43 > 0:48:44and I would happily eat the whole thing.
0:48:44 > 0:48:46I think it's really good.
0:48:46 > 0:48:49The proof's in the eating. I've got a clean plate in front of me.
0:48:49 > 0:48:50As have I.
0:48:50 > 0:48:54It's like eating on the lightest cake
0:48:54 > 0:48:56while getting the essence of a rose garden.
0:48:56 > 0:48:58Those flavours are regal.
0:48:58 > 0:48:59Regal.
0:49:11 > 0:49:14SHE SQUEALS WITH DELIGHT
0:49:14 > 0:49:15That was insane.
0:49:16 > 0:49:19That was really intense. It was...
0:49:19 > 0:49:21Oh, I don't know if it was OK.
0:49:26 > 0:49:29In comparison to the others, Robin's given us
0:49:29 > 0:49:31a long menu description.
0:49:31 > 0:49:36Roasted cod, walnut gremolata crust, garlic pomme puree, girolles,
0:49:36 > 0:49:39crispy bacon, wilted spinach and butter sauce.
0:49:39 > 0:49:41Wow!
0:49:41 > 0:49:42He's got some challenges in there, though.
0:49:42 > 0:49:45I mean, I think the pomme puree is not easy.
0:49:45 > 0:49:46Oh, my word. Robin...
0:49:46 > 0:49:48- Yeah?- ..you've got five minutes, you know.
0:49:48 > 0:49:51You're not going to be able to get it all out, are you?
0:49:56 > 0:49:58- I don't think you've got time to do that.- OK.
0:49:58 > 0:50:00- You got to start plating up, mate. - OK.
0:50:00 > 0:50:02You can't cook anything else.
0:50:02 > 0:50:05I'm just went to pick out a few quickly for garnish.
0:50:05 > 0:50:07They need to be out in 30 seconds.
0:50:07 > 0:50:10So, I really would start putting stuff on plates if I were you.
0:50:17 > 0:50:18Go get your bacon.
0:50:23 > 0:50:24OK, ready?
0:50:26 > 0:50:27Go, go.
0:50:35 > 0:50:36Good afternoon.
0:50:37 > 0:50:41I've cooked for you roasted cod with a walnut gremolata crust,
0:50:41 > 0:50:45crispy bacon, garlic pomme puree, butter sauce
0:50:45 > 0:50:48and a few girolles as a garnish.
0:50:48 > 0:50:49Thank you.
0:50:53 > 0:50:56He's worked really well on the presentation,
0:50:56 > 0:50:58but it actually looks a bit undercooked to me.
0:50:58 > 0:51:00Mine's got a lot of water leaking out of it as well.
0:51:00 > 0:51:03I've got a little puddle forming in the corner my plate.
0:51:08 > 0:51:13The crust is a bit soggy. It isn't, actually, full of flavour, either.
0:51:13 > 0:51:16The bacon's a bit dry, but probably the worst thing is
0:51:16 > 0:51:20the potatoes, which are quite grainy and a bit bland.
0:51:20 > 0:51:24Fish should have buckets of flavour and it really has no flavour.
0:51:24 > 0:51:26It's very disappointing.
0:51:26 > 0:51:30Bacon and cod absolutely delicious. The cooking of the whole dish...
0:51:30 > 0:51:32JOHN SIGHS
0:51:32 > 0:51:33..pretty bad.
0:51:35 > 0:51:38OK, Robin, 15 minutes and we need dessert, yeah?
0:51:38 > 0:51:39Yeah.
0:51:39 > 0:51:42Is it going to take 15 minutes for your desert, Robin?
0:51:42 > 0:51:45Erm, I think I might just about to be able to do it.
0:51:46 > 0:51:50So, Robin's dessert is an apple and pear crumble with Chantilly cream.
0:51:50 > 0:51:53I like my crumble served simply.
0:51:53 > 0:51:54A big bowl of anxious flavours
0:51:54 > 0:51:57and I kind of hope that this isn't one of those deconstructed ones.
0:52:04 > 0:52:06- OK. You going to plate up now?- Yep.
0:52:10 > 0:52:12ROBIN SIGHS
0:52:12 > 0:52:14- You all right, Robin?- Yeah.
0:52:18 > 0:52:21- What's next?- Just a tiny bit of the sauce.
0:52:21 > 0:52:25- OK. Then we've got to go.- You're a couple minutes over.
0:52:25 > 0:52:26Good job, Robin.
0:52:35 > 0:52:39OK. For dessert, I've cooked an apple
0:52:39 > 0:52:42and pear crumble with a Chantilly cream.
0:52:42 > 0:52:44I hope you enjoy it. Thank you.
0:52:46 > 0:52:50Erm... It is looking dangerously deconstructed.
0:52:56 > 0:52:59It should... I mean, a crumble should be hot and oozing.
0:52:59 > 0:53:01And you should have, you know,
0:53:01 > 0:53:04caramelised dripping down the sides of it.
0:53:04 > 0:53:07That's a mile away from what we've got in front of us.
0:53:07 > 0:53:09That's...that's really disappointing.
0:53:09 > 0:53:13It's kind of like he's made sort of like a disc of crumble,
0:53:13 > 0:53:17but kind of pressed it down so, it's kind of almost chewy underneath.
0:53:17 > 0:53:21It's a pretty depressing crumble really.
0:53:21 > 0:53:23Crikey!
0:53:23 > 0:53:25Oh, dear!
0:53:25 > 0:53:28Erm, that biscuit's not cooked.
0:53:29 > 0:53:31Why take apart a beautiful crumble
0:53:31 > 0:53:33and try to do something to it that doesn't... It's not...
0:53:33 > 0:53:36JOHN SIGHS FRUSTRATINGLY
0:53:47 > 0:53:50I wish I could just go back in there and do it the way
0:53:50 > 0:53:53that I would have done it at home without making the mistakes.
0:54:06 > 0:54:09Erm, we haven't had the best round. Let's be honest about it.
0:54:09 > 0:54:11I've got one contestant
0:54:11 > 0:54:13I think actually deserves a quarterfinal shot.
0:54:13 > 0:54:15Sophie.
0:54:15 > 0:54:17Sophie's cooking me food I like.
0:54:17 > 0:54:20I really liked her food today especially the dessert.
0:54:20 > 0:54:23She's not technically the most proficient person in the world,
0:54:23 > 0:54:25but the first bit - food you want to eat.
0:54:25 > 0:54:27- Good job.- Good.- Sophie stays.
0:54:27 > 0:54:30Let's talk right now about Reena.
0:54:30 > 0:54:32Reena's food today had issues.
0:54:32 > 0:54:34Left a lot to be desired.
0:54:34 > 0:54:37Reena also gets very nervous.
0:54:37 > 0:54:40I think sometimes the pressure just gets to you,
0:54:40 > 0:54:42but I still have much more to show
0:54:42 > 0:54:45than just what I've done here.
0:54:47 > 0:54:49Rhys' food tastes all right,
0:54:49 > 0:54:51but it's not at all challenging.
0:54:51 > 0:54:55Rhys did for us a piece of steak with a bunch herb salad.
0:54:55 > 0:54:58Not very much refinement at all and not a huge amount of cooking.
0:54:58 > 0:55:01And then the dessert, he made his grandmother's tiffin,
0:55:01 > 0:55:03but that watery chocolate ganache across the top,
0:55:03 > 0:55:05I actually scraped off.
0:55:05 > 0:55:07It wasn't great.
0:55:07 > 0:55:09I just hope I've done enough. I don't want to go home yet.
0:55:09 > 0:55:12So, you know, fingers crossed we'll have.
0:55:12 > 0:55:15Robin is trying to be technical, but doesn't deliver.
0:55:15 > 0:55:17We had lumpy mash with bits of garlic.
0:55:17 > 0:55:20There was one or two girolles on the plate and there was no spinach.
0:55:20 > 0:55:24The dessert... That just didn't work. He promised them a crumble.
0:55:24 > 0:55:26It wasn't a crumble.
0:55:26 > 0:55:29I just hope they'll see that I've got the potential to...
0:55:29 > 0:55:32erm, to do some more stuff in the competition,
0:55:32 > 0:55:34which is what I want to do.
0:55:34 > 0:55:40Who deserves it? And who may go on and accomplish good stuff?
0:55:40 > 0:55:42I feel I know the answer to that
0:55:42 > 0:55:43and I think you do, too.
0:55:57 > 0:55:59It needs to be said,
0:55:59 > 0:56:02that this year's competition is ferocious.
0:56:04 > 0:56:07The cooks that are going through are incredible.
0:56:09 > 0:56:14In times like this, we find ourselves making really tough decisions.
0:56:17 > 0:56:21Our decision
0:56:21 > 0:56:24is that only one of you is going to be a quarterfinalist.
0:56:28 > 0:56:30Our quarterfinalist...
0:56:31 > 0:56:33..is Sophie.
0:56:33 > 0:56:34Congratulations.
0:56:40 > 0:56:41You stay where you are.
0:56:48 > 0:56:50Blimey! Shocked, yeah.
0:56:50 > 0:56:54I didn't expect to see three of us going out of the room.
0:56:54 > 0:56:56So, erm...
0:56:56 > 0:56:58yeah, gutted. A bit disappointed.
0:57:00 > 0:57:01It's been a steep learning curve.
0:57:01 > 0:57:05It's disappointing, but, you know, it's not the end of the world.
0:57:06 > 0:57:08Oh, this'll stick with me forever.
0:57:08 > 0:57:10Definitely, it will.
0:57:10 > 0:57:13I'm like in a dream, yeah. You aren't really here.
0:57:13 > 0:57:15So, yeah, I'm going to take back good memories.
0:57:15 > 0:57:17Definitely.
0:57:19 > 0:57:20Oh, God!
0:57:26 > 0:57:27I'm really proud.
0:57:27 > 0:57:28I'm really proud of myself.
0:57:32 > 0:57:36Oh, my goodness. MasterChef quarterfinalist.
0:57:36 > 0:57:38It's insane.
0:57:43 > 0:57:47Tomorrow night, it's the last of the quarterfinals
0:57:47 > 0:57:49and the for heat winners come face to face
0:57:49 > 0:57:53with one of the country's most fierce food critics.
0:57:53 > 0:57:56That's one of the most ill-judged dishes
0:57:56 > 0:57:58I've eaten in a long, long time.
0:57:58 > 0:58:02You've got some really lovely little dancing flavours. I think it's lovely.