0:00:02 > 0:00:05MasterChef is back. Hundreds auditioned,
0:00:05 > 0:00:07and now the best 60 amateur cooks are through.
0:00:07 > 0:00:11I'm not that mad! Wait till you hear what's in me dish.
0:00:11 > 0:00:15- It's burnt!- No! We call that enthusiastically crisp.
0:00:15 > 0:00:18Each week, 12 new contestants battle for just four places
0:00:18 > 0:00:21in Friday's quarterfinal.
0:00:21 > 0:00:23So raw.
0:00:23 > 0:00:27Only the strongest will make it to the final challenges.
0:00:27 > 0:00:29Not as lovely as your pear.
0:00:29 > 0:00:30I love it.
0:00:34 > 0:00:36Happy anniversary. Ten years.
0:00:36 > 0:00:39Three wives, but only one co-judge.
0:00:39 > 0:00:41Cooking doesn't get tougher than this.
0:00:49 > 0:00:53These six amateurs all think they've got what it takes
0:00:53 > 0:00:54to become MasterChef.
0:00:57 > 0:00:59But, at the end of today's heat,
0:00:59 > 0:01:01only two will become quarterfinalists.
0:01:15 > 0:01:19Welcome to MasterChef. A fantastic competition.
0:01:21 > 0:01:24One of you could easily be the 10th MasterChef champion.
0:01:28 > 0:01:33So, to start off, we're going to get you to do your own dish.
0:01:33 > 0:01:38Your calling card, some things that tells us about you as a cook.
0:01:38 > 0:01:43But, please, for my sake and his sake, make it edible. Could you?
0:01:43 > 0:01:47You've got one hour to do it in. Ladies and gentlemen, good luck.
0:01:47 > 0:01:49When we're bored, let's cook.
0:02:03 > 0:02:07I feel like I've always been a foodie, really.
0:02:07 > 0:02:08So hedonistic, food.
0:02:10 > 0:02:13If you're cooking it for people that you love and then they're
0:02:13 > 0:02:17getting pleasure out of that, there's no feeling like it, really.
0:02:19 > 0:02:22- Hello, Trina.- Hello.- How are you feeling?- Fine, thank you.
0:02:22 > 0:02:24You're making a dessert.
0:02:24 > 0:02:27Yeah, I'm making raspberry and hibiscus flower tart.
0:02:27 > 0:02:30I get the raspberry and hibiscus, but is there no custard in the tart?
0:02:30 > 0:02:33- Yeah, there's creme patissiere. - You're making a creme pat?- Yeah.
0:02:33 > 0:02:34I'm happy about that.
0:02:34 > 0:02:37Why this dish rather than any other dish in the world?
0:02:37 > 0:02:39Cos I love puddings.
0:02:39 > 0:02:41You might like them, but do you know how to cook them well?
0:02:41 > 0:02:45- Well, my husband would tell you yeah.- Well done, Trina. I'm excited.
0:02:45 > 0:02:46- Good.- I'm excited.- Me too.
0:02:55 > 0:02:59If Trina does her tart right, it's going to demonstrate a lot of skill.
0:03:01 > 0:03:04She's got to make pastry, she's got to make creme patissiere,
0:03:04 > 0:03:06and then she's got to finish the tart with raspberries
0:03:06 > 0:03:09and make the whole thing beautiful. Big job.
0:03:10 > 0:03:12My wife has always said
0:03:12 > 0:03:14if I'd started cooking earlier in life,
0:03:14 > 0:03:17it would probably be what I'm doing for a living.
0:03:18 > 0:03:22So, now's the time to look at whether that is possible.
0:03:24 > 0:03:28- How much do you love food?- Very much so. Food is what I do to relax.
0:03:28 > 0:03:31- Food is not work.- You do realise that might all change
0:03:31 > 0:03:34and food might become the most stressful thing in your life ever,
0:03:34 > 0:03:35- if you stay in?- Yes!
0:03:35 > 0:03:38- I'm realising that now, actually. - How good do you think you are?
0:03:38 > 0:03:41I think I'm fairly good. My strength is in invention.
0:03:41 > 0:03:43I don't tend to get fazed.
0:03:43 > 0:03:46If something's missing, something goes wrong, I'll adapt it,
0:03:46 > 0:03:47I'll change it, I'll move on.
0:03:53 > 0:03:57Stephen has the most fantastic array of ingredients on his bench.
0:03:57 > 0:04:01He's making little steamed moneybags, which are pork and prawn.
0:04:02 > 0:04:07And he's making his own pastry. This moneybag just shows real ambition.
0:04:07 > 0:04:09An ambitious cook.
0:04:10 > 0:04:12Almost 20 minutes gone.
0:04:16 > 0:04:19I've always worked in the catering industry, but front of house.
0:04:19 > 0:04:22A lot of people, you know, say that I'm good at cooking.
0:04:22 > 0:04:26Hopefully, I can get into the kitchen and follow my dream.
0:04:29 > 0:04:33Dani, forgive me, it all looks a little bit frantic over here.
0:04:33 > 0:04:35- It is a little bit, yeah. - What's going on?
0:04:35 > 0:04:38I'm just worried about the time. I keep looking at my watch.
0:04:38 > 0:04:41You seem to have loads more ingredients
0:04:41 > 0:04:43and pans than anybody else. What are you cooking?
0:04:43 > 0:04:46I'm cooking a pan-fried sea bass with truffle mash,
0:04:46 > 0:04:50sauteed samphire, and a mussel, saffron, and king prawn sauce.
0:04:50 > 0:04:52What are you trying to show us?
0:04:52 > 0:04:55You're not going to get through cooking a sandwich, are you?
0:04:55 > 0:04:59- Doing a toasty. So, all-out, first round.- Good lad. Well done.
0:04:59 > 0:05:02- Cheers, mate. Thank you.- You carry on being manic.- Thank you, mate.
0:05:07 > 0:05:09Dani is really pushing himself.
0:05:09 > 0:05:11He's got to fillet the fish, he's got to make a sauce,
0:05:11 > 0:05:13he's got to do his mussels, chop his prawns,
0:05:13 > 0:05:16he's got to do lots of things all at once.
0:05:16 > 0:05:19I wonder, though, if that's pushing himself a bit too far.
0:05:27 > 0:05:30The thing about Kate is she is daring.
0:05:31 > 0:05:35And she's daring to be different by cooking a 1950s stew.
0:05:37 > 0:05:41Rabbit, suet dumplings and carrots. Fantastic.
0:05:41 > 0:05:43She gets this right, brilliant.
0:05:45 > 0:05:48Kate, you've got scrumpy, you've got suet.
0:05:48 > 0:05:50It's very old and traditional.
0:05:50 > 0:05:52And you look anything but old and traditional.
0:05:52 > 0:05:55- What do you do, if you don't mind me asking?- I've got a couple of jobs.
0:05:55 > 0:05:59I work for customer services, and then I also do fire performance.
0:05:59 > 0:06:05Firebreathing, that sort of stuff, for a few different events.
0:06:05 > 0:06:08That's unusual. It's also creative.
0:06:08 > 0:06:12I would look at you and imagine your food to be a little bit wild.
0:06:12 > 0:06:18It can be at times. But I wanted to go a little bit traditional today.
0:06:18 > 0:06:23- Do you think you're good?- Yeah. - How good?- I think I'm good enough.
0:06:27 > 0:06:2930 minutes have gone.
0:06:29 > 0:06:31You've got half an hour left.
0:06:36 > 0:06:39My first-ever job interview after school was for a trainee chef,
0:06:39 > 0:06:42which I felt at the time was what I really, really wanted to do.
0:06:42 > 0:06:46A couple of days later, got offered the job but, unfortunately,
0:06:46 > 0:06:47I had to turn it down.
0:06:47 > 0:06:49Ever since then, it's been a burning passion
0:06:49 > 0:06:51and something I've always needed to do.
0:06:51 > 0:06:53What is it you're making for us, Greg?
0:06:53 > 0:06:56I'm making a brandy and ginger snap basket, filled with
0:06:56 > 0:06:58white chocolate cheesecake, a limoncello jelly,
0:06:58 > 0:07:00meringue topping with a lemon sauce.
0:07:00 > 0:07:03- That's ambitious. - You've got to take risks.
0:07:03 > 0:07:05What makes you think a bald man called Greg will
0:07:05 > 0:07:08- succeed on MasterChef? - Well, you've managed to do it.
0:07:10 > 0:07:12This shows that Greg is truly inventive.
0:07:12 > 0:07:16Cheesecake inside a brandy snap with jelly made from limoncello?
0:07:16 > 0:07:17Brilliant!
0:07:21 > 0:07:2220 minutes left.
0:07:22 > 0:07:2420 minutes for your masterpiece.
0:07:30 > 0:07:32Lucy, what is it you're doing?
0:07:32 > 0:07:36I'm doing a bit of a take on pasta puttanesca, without the pasta.
0:07:36 > 0:07:41So, I've got pan-fried cod with a Parmesan crust.
0:07:41 > 0:07:43Why did you not do the pasta?
0:07:43 > 0:07:46I wanted to stretch it and make it my own, and put my own creative
0:07:46 > 0:07:50take on it, rather than just plating up a dish of spaghetti.
0:07:50 > 0:07:53- If we go through, will you make me some pasta?- Absolutely.- Promise?
0:07:53 > 0:07:55- Yes.- Thank you.
0:07:59 > 0:08:04Lucy is making a strange dish because, instead of cooking pasta,
0:08:04 > 0:08:06she's taking the pasta and replacing it with a piece of fish.
0:08:06 > 0:08:09It does show me that she's an inventive cook,
0:08:09 > 0:08:11but I wonder if the inventions are going to work.
0:08:17 > 0:08:19Last five minutes.
0:08:29 > 0:08:30Disaster.
0:08:37 > 0:08:39Just three minutes.
0:08:41 > 0:08:43Final 60 seconds.
0:08:48 > 0:08:50That's it, time's up, stop.
0:08:56 > 0:09:00For his calling card, Stephen's made Oriental moneybags.
0:09:00 > 0:09:04Prawn, pork and shiitake mushroom dumplings served with
0:09:04 > 0:09:06ginger and rice wine vinaigrette.
0:09:16 > 0:09:19I like the way you've made the baskets, I like how light they are.
0:09:19 > 0:09:21I DO like the meaty filling you've got in there.
0:09:21 > 0:09:25I also like the ginger. However, it's too salty for me.
0:09:26 > 0:09:29I'm going to disagree with you on this one. I really like it.
0:09:29 > 0:09:32I love the flavours of the prawn and pork and the shiitake, all smoky.
0:09:32 > 0:09:35I like the saltiness that comes with it. And I love the textures.
0:09:35 > 0:09:38I think this is demonstrating somebody who's imaginative,
0:09:38 > 0:09:41and somebody who's got some guts.
0:09:41 > 0:09:44- I ain't got a complaint, Stephen. - Thank you.
0:09:46 > 0:09:48The first challenge has been completed.
0:09:48 > 0:09:51I got the dish on the plate, it presented well,
0:09:51 > 0:09:53I was quite pleased with that.
0:09:56 > 0:09:58Fire dancer Kate's dish
0:09:58 > 0:10:00is a rabbit and cider stew
0:10:00 > 0:10:04with carrot dumplings, potatoes, and bacon.
0:10:11 > 0:10:13Kate...
0:10:13 > 0:10:14it's delicious.
0:10:14 > 0:10:18The cider makes it really lovely and rich. Your rabbit's not dry,
0:10:18 > 0:10:21I like your little dumplings with the fennel and the carrot through them.
0:10:21 > 0:10:23And I think good on you.
0:10:25 > 0:10:27I like it. It's all well cooked.
0:10:27 > 0:10:30I haven't got an issue with the dish.
0:10:30 > 0:10:32As a bowl of stew, it's a very, very good bowl of stew.
0:10:34 > 0:10:35I love it, Kate.
0:10:37 > 0:10:38Thank you.
0:10:40 > 0:10:44Deputy pub manager Dani has made sea bass topped with samphire,
0:10:44 > 0:10:47a courgette stuffed with truffle mash,
0:10:47 > 0:10:50and a prawn, mussel and saffron sauce.
0:10:50 > 0:10:53Dani, that is incredible presentation.
0:10:53 > 0:10:54- That's a beautiful plate.- Thank you.
0:10:54 > 0:10:57No wonder you looked so manic, if this is what you had in mind!
0:11:02 > 0:11:05There's so much in there to be pleased about.
0:11:05 > 0:11:08Really like the way you've cooked the fish. And I love
0:11:08 > 0:11:11your saffron sauce. However, the mashed potato has lumps in it.
0:11:11 > 0:11:14- And putting it inside a courgette is a mistake.- OK.
0:11:14 > 0:11:16Courgette is really watery.
0:11:16 > 0:11:19You're getting water from courgette going into mashed potato.
0:11:19 > 0:11:22However, the processes you've gone through
0:11:22 > 0:11:26and your presentation skills, and the technique you're showing
0:11:26 > 0:11:29here in the early round of MasterChef is applaudable.
0:11:31 > 0:11:34Dani, I agree with Gregg. You've got a lot of skill on this plate.
0:11:34 > 0:11:37This shows a really ambitious cook, Dani. You've been pretty busy
0:11:37 > 0:11:39- at this plate. Well done. - Thank you very much.
0:11:42 > 0:11:46Classroom designer Lucy's calling card is Parmesan crusted cod
0:11:46 > 0:11:50on olive potatoes with a puttanesca sauce.
0:11:57 > 0:12:00I know your inspiration because you're talking about puttanesca,
0:12:00 > 0:12:04which is a very strong sauce served with bundles of pasta.
0:12:04 > 0:12:08It's strong with tomatoes, and capers, and olives,
0:12:08 > 0:12:10strong with Parmesan cheese and basil.
0:12:10 > 0:12:13But my poor little fish, it has no flavour any more.
0:12:13 > 0:12:15You can't taste that beautiful fish.
0:12:15 > 0:12:18But, I've got to say, I love the way you cooked the fish,
0:12:18 > 0:12:21I love the crust, I like the depth of flavour in your tomato sauce.
0:12:22 > 0:12:25From this, I get that, actually, you have a decent touch.
0:12:25 > 0:12:30However, you need to readdress the flavours that you are using.
0:12:33 > 0:12:38Mum of three Trina's dessert is a tart filled with creme patissiere,
0:12:38 > 0:12:42topped with raspberries, an hibiscus flower and spun sugar,
0:12:42 > 0:12:46served with hibiscus syrup and edible glitter.
0:12:51 > 0:12:54Really love your presentation. I really like what you've done,
0:12:54 > 0:12:56demonstrating your skill by making your own pastry,
0:12:56 > 0:12:59your own creme patissiere, little swirls of sugar on top.
0:12:59 > 0:13:03The hibiscus flower's a difficult one because it sits in only one place.
0:13:03 > 0:13:07To me, it feels like you need to flavour it more with hibiscus.
0:13:07 > 0:13:11- It needs to be a little bit sweeter. Be brave with your flavours.- OK.
0:13:12 > 0:13:16It is a skilful dish. It could taste a lot better.
0:13:16 > 0:13:17OK.
0:13:19 > 0:13:22Van salesman Greg has made a brandy snap filled with
0:13:22 > 0:13:25white chocolate cheesecake, a limoncello jelly,
0:13:25 > 0:13:27and topped with meringue.
0:13:27 > 0:13:30It's served with a lemon sauce.
0:13:32 > 0:13:35I've done the cardinal sin. I've burnt the brandy basket.
0:13:35 > 0:13:37Have to serve it with it cos that's the centre of the dish,
0:13:37 > 0:13:39so disappointed with that.
0:13:47 > 0:13:51That is really seriously good. It's a shame it's a little bit burnt.
0:13:51 > 0:13:56But that is really good. That is toasty and nutty.
0:13:56 > 0:13:58Big, grown-up flavours, loads of skill.
0:13:58 > 0:14:00Shame it got a little bit burnt.
0:14:00 > 0:14:03- I'm going to overlook it cos that's good.- Thank you.- Really good.
0:14:03 > 0:14:08- You can't overlook that it's got burnt, Gregg.- I just have.
0:14:08 > 0:14:11I can't overlook the fact that you burnt your basket. I just can't.
0:14:11 > 0:14:16- Of course.- But what's inside your basket, it's a joy.
0:14:16 > 0:14:18Creamy, sweet cheesecake, sharp,
0:14:18 > 0:14:22warming alcohol from the limoncello, sweet meringue on top of it,
0:14:22 > 0:14:27and then you've got this lemon sauce on the side. It is really clever.
0:14:27 > 0:14:28Thank you.
0:14:28 > 0:14:31Flawed cos you burnt it, you duffer, but it's really clever.
0:14:31 > 0:14:33That means a lot, thank you.
0:14:34 > 0:14:38Relieved, pleased, in the end. Thought I'd done a disaster.
0:14:38 > 0:14:41But, luckily enough, the flavours came through.
0:14:41 > 0:14:44Yeah. Happy.
0:14:47 > 0:14:50Thanks very much for cooking your calling card for us
0:14:50 > 0:14:53because now we've got an insight into you as cooks.
0:14:54 > 0:14:58You're now going to take a break and then, when you come back...
0:14:58 > 0:15:01we're going to start the competition in earnest.
0:15:02 > 0:15:05Thanks very much indeed. Off you go.
0:15:23 > 0:15:26John, this is the sweet or savoury invention test.
0:15:26 > 0:15:32Blue box, sweet ingredients. Green box, savoury ingredients.
0:15:32 > 0:15:36- Your choice.- I'll go sweet. - Really?- Yeah.
0:15:36 > 0:15:39John has an hour to invent a dish from
0:15:39 > 0:15:41popped rice, coffee granules,
0:15:41 > 0:15:45eggs, pastry, dark chocolate,
0:15:45 > 0:15:48walnuts, thyme and beetroot.
0:15:49 > 0:15:51He also has a basic larder.
0:15:55 > 0:15:58I think that's ghastly.
0:15:58 > 0:16:00JOHN LAUGHS
0:16:02 > 0:16:07I'm going to do a walnut and thyme sable biscuit with
0:16:07 > 0:16:10a chocolate and coffee mousse in the middle of it.
0:16:10 > 0:16:11- John, on your own head be it.- Yep.
0:16:13 > 0:16:16The problem I've got is making sure the mousse sets within the hour.
0:16:18 > 0:16:21Mousse is in, praline's done. Where's the biscuits?
0:16:22 > 0:16:25I would expect this to be more technically challenging than
0:16:25 > 0:16:28the contestants would do, but you never know, do you?
0:16:29 > 0:16:33- Are you actually making an edible puzzle?- Yes, that's it.
0:16:33 > 0:16:35Right. If they don't work...
0:16:37 > 0:16:39..I'm out of the competition.
0:16:40 > 0:16:43- You've got six minutes.- Thank you. - Are you going to get it out?
0:16:53 > 0:16:58From the sweet box John's made thyme sable biscuits with a walnut
0:16:58 > 0:17:02and popped rice praline, coffee and chocolate mousse
0:17:02 > 0:17:04and a sabayon served with Chantilly cream.
0:17:11 > 0:17:17- That is a yummy, melty, biscuity coffee nut cuddle.- Thank you.
0:17:17 > 0:17:20Let's get them in. Let's see what they can do.
0:17:35 > 0:17:37Now the competition truly begins.
0:17:39 > 0:17:43The blue box contains the ingredients to make a sweet dish.
0:17:45 > 0:17:49The green box has got the ingredients to make a savoury dish.
0:17:52 > 0:17:55We're now going to give you ten minutes to design your dish.
0:17:55 > 0:17:56Everybody now choose.
0:18:03 > 0:18:06What a shame. Not a single dessert in the whole room.
0:18:12 > 0:18:14Wish I had picked the dessert ingredients
0:18:14 > 0:18:16because I could have done something really good.
0:18:16 > 0:18:22Today's savoury box contains pork tenderloin, steak, Parma ham,
0:18:22 > 0:18:27butternut squash, figs, a lettuce, calvados apple brandy
0:18:27 > 0:18:29and black eyed beans.
0:18:39 > 0:18:44You know the rules. You'll have one hour to create the dish.
0:18:44 > 0:18:47At the end of this, two of you will be leaving the competition.
0:18:48 > 0:18:50Ladies and gentlemen, let's cook.
0:19:03 > 0:19:05- Panicking, again?- It's just Dani style, that.- Is that Dani style?
0:19:05 > 0:19:08I've already had a fire in the kitchen.
0:19:11 > 0:19:15- We loved your dessert.- Thank you. - Why didn't you do another one?
0:19:15 > 0:19:17Just wanted to show a bit of versatility.
0:19:17 > 0:19:20- What are you going to burn for us, Greg?- Nothing on this round.
0:19:24 > 0:19:27There's a magic box of ingredients
0:19:27 > 0:19:29and people are playing it really safe.
0:19:29 > 0:19:32Pork served with pumpkin and potato.
0:19:32 > 0:19:34That's what we're going to have by the looks of it.
0:19:36 > 0:19:39Kate, you don't appear to be doing pork in Parma ham?
0:19:39 > 0:19:44I'm doing sweet and sour black beans and Japanese style sweet
0:19:44 > 0:19:46and salty omelette.
0:19:46 > 0:19:48- Is this absolute invention?- Yeah.
0:19:48 > 0:19:49Not half.
0:19:49 > 0:19:50SHE LAUGHS
0:19:53 > 0:19:55Ladies and gentlemen, you are halfway.
0:19:57 > 0:20:01I like the look of your potato. Is that something you've done before?
0:20:01 > 0:20:02No.
0:20:02 > 0:20:04But I have seen it done before.
0:20:07 > 0:20:09Stephen, you said you were most looking forward to
0:20:09 > 0:20:11the invention test.
0:20:11 > 0:20:13- That was the sort of cook you were. - I like big flavours.
0:20:13 > 0:20:16I don't believe you should put something on a plate
0:20:16 > 0:20:17if you can't taste it.
0:20:18 > 0:20:20You've got only 15 minutes.
0:20:24 > 0:20:26After the last round, what are you keen to demonstrate?
0:20:26 > 0:20:29I thought whatever it is I'm not doing a dessert.
0:20:29 > 0:20:32I just want you to see that I can do lots of different things
0:20:32 > 0:20:34and lots of different techniques.
0:20:34 > 0:20:36Just three minutes.
0:20:41 > 0:20:42You have 90 seconds.
0:20:49 > 0:20:51Most of these contestants will be cooking the pork.
0:20:51 > 0:20:55We're going to have five very different flavoured pork dishes.
0:21:00 > 0:21:02That's it. Time's up.
0:21:09 > 0:21:12From the savoury box Lucy has chosen to make
0:21:12 > 0:21:15mustard stuffed pork tenderloin on a potato
0:21:15 > 0:21:21and Parma ham galette with butternut squash cubes and a pork reduction.
0:21:31 > 0:21:33Lucy, I like it.
0:21:33 > 0:21:36I think there are things on there that are really clever.
0:21:36 > 0:21:39Your pork is still moist, I love the mustard flavour inside of it.
0:21:39 > 0:21:42I really adore the sweet butternut squash you've got on there.
0:21:42 > 0:21:44My perception of you now is of a much better cook
0:21:44 > 0:21:47than it was in the other round, you'll be pleased to know.
0:21:49 > 0:21:53Your potato galette is inspired and you get this comforting
0:21:53 > 0:21:56flavour of crispy ham like you're eating a pizza.
0:21:56 > 0:22:00I think there's some really nice, promising bits on this plate, Lucy.
0:22:00 > 0:22:02Really, pretty good indeed.
0:22:04 > 0:22:07- Well done, Lucy.- Thank you very much.- Thank you very much.
0:22:09 > 0:22:11I'm kind of relieved that that bit's over.
0:22:11 > 0:22:15I was pleased that I was able to put up something that was
0:22:15 > 0:22:18an improvement from my first dish, so I'm quite happy.
0:22:26 > 0:22:30Trina has made pan-fried steak with garlic mash,
0:22:30 > 0:22:34a creamy peppercorn sauce and butternut squash crisps.
0:22:35 > 0:22:37I quite like the look of it.
0:22:37 > 0:22:39I think you can try to get it on the plate if you can.
0:22:39 > 0:22:40Do you know what I mean?
0:22:40 > 0:22:42There's a little edge around the outside
0:22:42 > 0:22:44so you get the stuff in the middle.
0:22:52 > 0:22:56Well-seasoned steak, nicely cooked. Mashed potato lovely and creamy.
0:22:56 > 0:23:01Your little attempt here at these crisps won't work.
0:23:01 > 0:23:04Butternut squash has too much water in it.
0:23:04 > 0:23:05I can't find fault.
0:23:05 > 0:23:09I will, however, say it's not the most adventurous invention
0:23:09 > 0:23:10I've ever seen.
0:23:12 > 0:23:16It wasn't very creative and crazy but I just felt I wanted to stay...
0:23:18 > 0:23:19..with something that I knew.
0:23:25 > 0:23:29Dani has cooked pork medallions on fondant potatoes topped with
0:23:29 > 0:23:30Parma ham.
0:23:30 > 0:23:34And served with a fig glaze, black eyed beans
0:23:34 > 0:23:37and a butternut squash puree.
0:23:37 > 0:23:40Lots of work again. Outlandish presentation, again.
0:23:51 > 0:23:54My main flavour I've got is of a fig roll.
0:23:54 > 0:23:58That's a biscuit and I was expecting something a little bit more savoury.
0:23:58 > 0:24:01Your potatoes are cooked really nicely.
0:24:01 > 0:24:03The rest of it's a bit sweet and jammy for me.
0:24:04 > 0:24:06I like the way you made the squash.
0:24:06 > 0:24:08I like the way you've made your fondants.
0:24:08 > 0:24:12And I don't mind the sweetness with the pork.
0:24:12 > 0:24:15I think you've got skill. I think you've put in bags of effort.
0:24:15 > 0:24:18Lots of technique and I appreciate it.
0:24:18 > 0:24:20- Good, Dani.- Thank you very much. - Thank you.
0:24:23 > 0:24:26Glad it's over. That was the one I wasn't looking forward to.
0:24:27 > 0:24:31Overall I'm happy, to be honest with you. It could have been a lot worse.
0:24:37 > 0:24:41Greg has wrapped the pork tenderloin in chilli spiced Parma ham
0:24:41 > 0:24:47and served it with butternut squash puree and a fig baked in calvados.
0:24:47 > 0:24:49Your lines are beautifully clean.
0:24:49 > 0:24:51Quite what the herbaceous border is doing sticking out of it,
0:24:51 > 0:24:53I have no idea.
0:24:53 > 0:24:55Is it an aerial?
0:24:55 > 0:24:58- Are we supposed to get Radio 4? - Hello? Hello?
0:25:06 > 0:25:11I need to tell you that after a super-duper splendiferous start,
0:25:11 > 0:25:13- I'm a bit disappointed, mate.- OK.
0:25:14 > 0:25:17Because your squash is watery
0:25:17 > 0:25:20and that is also washing out the flavour of your pork.
0:25:20 > 0:25:23Your pork's cooked nicely. The fig's OK.
0:25:23 > 0:25:28But it is what it is. Considering the wonder of your dessert.
0:25:30 > 0:25:33With the way you've cooked that pork very well,
0:25:33 > 0:25:36I remain convinced that you're a decent cook.
0:25:36 > 0:25:39However, I think you've really let yourself down here.
0:25:39 > 0:25:42- I don't think you've pushed yourself hard enough.- OK.
0:25:42 > 0:25:44'Devastated, to be honest.'
0:25:44 > 0:25:46I didn't think it was too bad.
0:25:46 > 0:25:48I just thought the flavours would be good enough.
0:25:48 > 0:25:49Obviously not.
0:25:59 > 0:26:04Stephen has stuffed his honey-glazed pork with onion, chilli and ham.
0:26:04 > 0:26:07And served it with garlic mash and a creamy mustard sauce.
0:26:09 > 0:26:12- It's a bit anaemic. It's all cream.- It's all cream.
0:26:12 > 0:26:14Presentation probably not the best.
0:26:21 > 0:26:24Your mashed potato is lovely. The pork is dry.
0:26:24 > 0:26:26I don't think the dish works.
0:26:27 > 0:26:30- Bugger.- Yeah. Bugger.
0:26:30 > 0:26:34I find your sauce a little too thick. And a little too sweet.
0:26:36 > 0:26:40I can see the promise I could see in your earlier round.
0:26:40 > 0:26:43But the way you've cooked the pork is disappointing.
0:26:44 > 0:26:45Great first round though.
0:26:46 > 0:26:49- Disappointing second. - Thanks very much.
0:26:51 > 0:26:54A little disappointed. Presentation wasn't great.
0:26:56 > 0:26:59Let's hope I've done enough to show I have potential.
0:27:07 > 0:27:11Kate has made a sweet and sour black eyed bean puree
0:27:11 > 0:27:14topped with a Japanese style omelette,
0:27:14 > 0:27:18a spicy ginger pork medallion and fried onions.
0:27:27 > 0:27:31You dared to be different here. You went for it, big time.
0:27:31 > 0:27:34I really like your Japanese omelette. It's sweet, it's savoury
0:27:34 > 0:27:37and it's really interesting with the flavour of the pork.
0:27:37 > 0:27:38There's bits I find a bit weird.
0:27:39 > 0:27:41The beans, they're a bit sweet.
0:27:42 > 0:27:44But I like bits of it, as well.
0:27:44 > 0:27:47I really like that omelette and I like the flavour of the pork.
0:27:48 > 0:27:52Sweet beans on a savoury pork dish isn't great.
0:27:52 > 0:27:54It's not particularly pleasant but I like the chilli flavour
0:27:54 > 0:27:58you have on the pork and I also like the flavour of your omelette.
0:27:58 > 0:28:01That is light and it's salty like soy. It's very nice.
0:28:03 > 0:28:04Thanks, Kate.
0:28:12 > 0:28:15'I feel like I've let myself down a little bit with that one.
0:28:15 > 0:28:17'Possibly next time not try'
0:28:17 > 0:28:21to be so adventurous and out there.
0:28:25 > 0:28:26Thanks very much.
0:28:26 > 0:28:27Off you go.
0:28:42 > 0:28:46I am so confused after those two tests. So confused.
0:28:47 > 0:28:51The problem is the people who did great food in the calling card round
0:28:51 > 0:28:52did bad food in this round.
0:28:54 > 0:28:56The people who did bad food in the calling card round
0:28:56 > 0:28:58did great food in this round. What have we got?
0:29:01 > 0:29:02Let's talk about Dani.
0:29:02 > 0:29:03Dani is the only contestant,
0:29:03 > 0:29:06I feel, that can walk straight through to the next round.
0:29:06 > 0:29:11Just purely because of the skill he showed, the technique he's shown.
0:29:11 > 0:29:14His presentation may be a bit OTT.
0:29:14 > 0:29:15His pork dish was fig sweet
0:29:15 > 0:29:19but he looks to be the most accomplished cook in the room to me.
0:29:19 > 0:29:22I think we keep Dani but as for the other five, Gregg,
0:29:22 > 0:29:25I don't see how it's easy to make a decision on them.
0:29:25 > 0:29:29- I got one other I'd like to keep. - Who's that? My namesake.
0:29:29 > 0:29:30- Greg?- Yeah.
0:29:30 > 0:29:34Greg does this amazing dessert. You and I are in awe of it.
0:29:34 > 0:29:37Then in the invention test we get a piece of pork on a watery puree with
0:29:37 > 0:29:39a baked fig with a rosemary twig sticking out of it.
0:29:39 > 0:29:42I know he let himself down but he still had one of the best
0:29:42 > 0:29:45- cooked pieces of pork in the room. - OK, fair enough.- Good.
0:29:45 > 0:29:49Dani stays, Greg stays. Tell me about Lucy.
0:29:49 > 0:29:53I've got to say I thought that fish was cooked beautifully
0:29:53 > 0:29:56but over flavoured and this time I thought that pork dish was stunning.
0:29:56 > 0:29:59I like Lucy. I tell you what, I think that's progress
0:29:59 > 0:30:00and that's what you want to see.
0:30:00 > 0:30:05We've now got Dani in, Lucy in and Greg in.
0:30:05 > 0:30:08I've never seen such a contrast as Stephen.
0:30:08 > 0:30:12You've got those little Asian money bags that you absolutely love.
0:30:12 > 0:30:15And then we have a piece of dried pork, soaked in vinegar,
0:30:15 > 0:30:20on a thick, oversweet cream sauce with some nice mashed potato.
0:30:20 > 0:30:22I can't recognise the cook that gave me
0:30:22 > 0:30:26one of the worst bits of cooked pork with one of the worst cream sauces
0:30:26 > 0:30:28I've ever had to sample.
0:30:28 > 0:30:31If I go home today, I'll be disappointed.
0:30:31 > 0:30:34I hope I've done enough, there's nothing else I can do.
0:30:34 > 0:30:36Kate has left me guessing.
0:30:36 > 0:30:39The cook that made me that wonderful rabbit stew, then came back
0:30:39 > 0:30:42and did something which was completely experimental...
0:30:42 > 0:30:44Yes, it's a daring cook who does a Japanese omelette
0:30:44 > 0:30:48and a piece of pork on a bean puree, but daring in maybe not a good way.
0:30:48 > 0:30:53I feel like I'd need to really, really up my game if I got through.
0:30:53 > 0:30:56Trina is particularly difficult to judge.
0:30:56 > 0:30:59I had a raspberry tart that had no flavour
0:30:59 > 0:31:02and she's just given me a piece of steak and mashed potato, John.
0:31:02 > 0:31:03She just hasn't pushed herself.
0:31:05 > 0:31:08I really hope they see something in me that they will take me
0:31:08 > 0:31:12forward, I really, really do, but...I don't know.
0:31:12 > 0:31:14Three are in, we know who they are.
0:31:14 > 0:31:17And now we've got to send two people home.
0:31:27 > 0:31:30I've never seen such a topsy-turvy start to the competition.
0:31:33 > 0:31:38We have made a decision. The first person to leave us...
0:31:44 > 0:31:46..is Stephen.
0:31:54 > 0:31:57Bit disappointed that I've let meself down on that test.
0:31:57 > 0:32:00Those are the breaks, you can't turn the clock back,
0:32:00 > 0:32:02you've just got to accept it and move on.
0:32:02 > 0:32:04The second person to leave us...
0:32:09 > 0:32:10..is Trina.
0:32:10 > 0:32:12Good luck, guys.
0:32:15 > 0:32:20It's a long, busy, adrenaline-fuelled day.
0:32:21 > 0:32:25But I wouldn't change it and I'm glad that I've done it.
0:32:26 > 0:32:28Congratulations, well done.
0:32:48 > 0:32:50Now we ramp up the pressure.
0:32:50 > 0:32:54You are going to be cooking for three champions
0:32:54 > 0:32:57and finalists of MasterChef.
0:33:00 > 0:33:06Natalie Coleman, Tim Anderson and Dr Tim Kinnaird.
0:33:08 > 0:33:10Today it's going to be like a service.
0:33:10 > 0:33:15You will have one hour to put up your main-course orders.
0:33:15 > 0:33:19Then, after that, another 15 minutes to put up your dessert orders.
0:33:21 > 0:33:26This will determine which two of you go through to a quarterfinal.
0:33:27 > 0:33:30Ladies and gentlemen, let's cook.
0:33:37 > 0:33:41Now I'm excited because we've got four cooks
0:33:41 > 0:33:43and the last two rounds were all topsy-turvy.
0:33:44 > 0:33:47Now they've got to prove to us they've got consistency.
0:33:49 > 0:33:51It's all about timing, they've got to get it right.
0:33:53 > 0:33:56Cooking for MasterChef champions really...
0:33:56 > 0:33:58makes you feel a little bit nervous.
0:34:00 > 0:34:02I'm hoping that they will have a little bit of empathy for me
0:34:02 > 0:34:06because they've obviously been in that position before.
0:34:07 > 0:34:09But ultimately I want to impress them.
0:34:10 > 0:34:14- Lucy, what are you going to make for us?- I'm going to do a chicken laksa.
0:34:14 > 0:34:17It's kind of like a broth, like a soup with noodles.
0:34:17 > 0:34:20I know how important it is to get the balance perfectly right,
0:34:20 > 0:34:23so that's my biggest test, really.
0:34:23 > 0:34:25And then for pudding?
0:34:25 > 0:34:28I'm kind of thinking about a pina colada, so I've got a coconut
0:34:28 > 0:34:32- and rum sponge with pineapple cream and a pineapple syrup.- Yum!
0:34:32 > 0:34:35- A bit of Asian food and a cocktail? - Yeah.
0:34:35 > 0:34:38- What about timing? - I've practised it quite a few times.
0:34:38 > 0:34:40One time I've been over, the other time I've been under,
0:34:40 > 0:34:44so I'm just hoping that today is the time when I get it perfectly right.
0:34:44 > 0:34:46- Lucy, good luck.- Thank you.
0:34:49 > 0:34:52Laksa - it's creamy with coconut, spicy with chilli,
0:34:52 > 0:34:54salty with fish sauce,
0:34:54 > 0:34:57but it's got to be vibrant and packed full of flavour.
0:34:57 > 0:35:02A coconut pineapple sponge with rum sounds really interesting.
0:35:02 > 0:35:05And that pineapple has to be really vibrant through that sponge.
0:35:10 > 0:35:13I'm really determined. I don't want to go home.
0:35:13 > 0:35:15I've really got the bug for this now.
0:35:15 > 0:35:18I want to go as far as I can go.
0:35:21 > 0:35:23What Greg are we going to see today?
0:35:23 > 0:35:25The hard-working Greg or the cop-out Greg?
0:35:25 > 0:35:29I've taken your comments on board and I'm going to come back fighting.
0:35:29 > 0:35:30What are you going to make for us?
0:35:30 > 0:35:32Pan-fried cod fillet on a bed of green parsley mash,
0:35:32 > 0:35:36served with a beurre blanc, brown shrimp and mussel sauce.
0:35:36 > 0:35:38And a pudding, my friend?
0:35:38 > 0:35:41Pudding, I'm going for the chocolate fondant pudding with
0:35:41 > 0:35:43a star anise flavoured beetroot puree.
0:35:43 > 0:35:46You are aware of the catastrophic list of failed fondants in this competition?
0:35:46 > 0:35:50- Yeah, but I won't be one of them. - It's a huge amount of work, Greg.
0:35:50 > 0:35:52It is, it's tough going, but if I pull it off,
0:35:52 > 0:35:54hopefully that'll be a quarterfinal place.
0:35:58 > 0:36:01What I think Greg is doing right now is putting
0:36:01 > 0:36:04one too many ingredients on both of his dishes.
0:36:04 > 0:36:08In saying that, I'm really pleased he's stepped back up to the mark.
0:36:10 > 0:36:13I'm really pleased to see the Greg that we first recognised
0:36:13 > 0:36:15as being a good cook back in the room.
0:36:17 > 0:36:19Halfway. Half an hour gone.
0:36:22 > 0:36:24I'm going to be working extremely hard today
0:36:24 > 0:36:26because I've got a lot to prove.
0:36:26 > 0:36:31I just need to get my timing right and get on with it.
0:36:33 > 0:36:35Kate, you had an up-and-down invention test,
0:36:35 > 0:36:37- but this is back to your own food again?- Yes.
0:36:37 > 0:36:41- How does that feel?- Much better, I'm not experimenting this time,
0:36:41 > 0:36:44- but I know this tastes good. - So what are we going to get?
0:36:44 > 0:36:50This is pork meatballs with jalapeno corn bread and hot jalapeno salsa.
0:36:50 > 0:36:54Then for after, there's white chocolate and chilli Key lime pie.
0:36:54 > 0:36:57All sorts of things... You've got a lot of work to do, Kate.
0:36:57 > 0:36:59I know I have. I know I have.
0:36:59 > 0:37:01Is it going to be so hot that we could be breathing fire?
0:37:01 > 0:37:04Mmmm, maybe it's going to have a little bit of chilli in it.
0:37:04 > 0:37:05Good luck.
0:37:09 > 0:37:12Kate's cooking food that she says she's really into.
0:37:12 > 0:37:16Mexican, spicy food. Brilliant.
0:37:17 > 0:37:20As long as she doesn't make it too... wishy-washy.
0:37:21 > 0:37:24It's got to have proper punch.
0:37:26 > 0:37:28It's gone up a notch today, hasn't it?
0:37:30 > 0:37:34This is MasterChef. The opportunity of a lifetime. You only get it once.
0:37:34 > 0:37:37And not everybody gets that once, so you've got to grab it.
0:37:40 > 0:37:43Dani, how much pressure are you under today?
0:37:43 > 0:37:45Pffff! Enough, but I'm not flapping as much.
0:37:45 > 0:37:48You may feel a little bit calmer, you look just as manic to me
0:37:48 > 0:37:50- as you always do.- I've always been manic. Always manic.
0:37:50 > 0:37:52Tell us what you're going to cook for us.
0:37:52 > 0:37:55I'm doing a snail and rabbit paella with baby artichokes, peppers...
0:37:55 > 0:37:57I'm actually making a real aioli as well to go with it.
0:37:57 > 0:38:01- And what's that you're doing? - Fig, raspberry tarte Tatin.
0:38:01 > 0:38:04- Is it good enough for a quarterfinal place, Dani?- I hope so.
0:38:04 > 0:38:06The only problem is you can't do much with the presentation.
0:38:06 > 0:38:09I must make it taste good cos I can't fall back on my presentation.
0:38:09 > 0:38:11- Good luck.- Thank you very much, guys.
0:38:16 > 0:38:20Dani's got a snail, rabbit and artichoke paella.
0:38:20 > 0:38:24I think that sounds delicious, yummy, but all those bits
0:38:24 > 0:38:26in that paella have all got to be cooked perfectly,
0:38:26 > 0:38:30even though they are different beasts and different textures.
0:38:32 > 0:38:36This is your final five-minute call.
0:38:43 > 0:38:48In 2010, paediatrician Tim Kinnaird made it to the finals.
0:38:51 > 0:38:53It was sad not to win initially,
0:38:53 > 0:38:56but that lasted about two and a half minutes.
0:38:58 > 0:39:01He went on to quit medicine and follow his dream.
0:39:01 > 0:39:04I started off making macaroons at home on our kitchen table
0:39:04 > 0:39:06and it just grew from there.
0:39:07 > 0:39:11Three years later, he opened his first patisserie in Norwich.
0:39:12 > 0:39:16I opened the shop eight months ago. We sell our macaroons.
0:39:17 > 0:39:19I like detail and precision,
0:39:19 > 0:39:22but mainly just making stuff that's absolutely delicious.
0:39:27 > 0:39:30I have the best job in the world and the best place in the world.
0:39:32 > 0:39:34I didn't win MasterChef
0:39:34 > 0:39:37but I got everything I ever wanted out of it, and that's great.
0:39:37 > 0:39:42Tim Anderson won the crown in 2011.
0:39:42 > 0:39:46We all partied pretty hard on the night of the final.
0:39:46 > 0:39:49I woke up the next morning hung over and wondering
0:39:49 > 0:39:52if it was all some fabulous dream.
0:39:54 > 0:39:56After extensive work in the food industry,
0:39:56 > 0:40:00he's about to open his first restaurant.
0:40:00 > 0:40:02We have found premises in East London...
0:40:04 > 0:40:09And I'm also writing a book, and it's all southern Japanese food.
0:40:11 > 0:40:15I'd love to go back and show John and Gregg what I can do NOW,
0:40:15 > 0:40:17because I'm so much better...
0:40:17 > 0:40:22So much better than I was. Oh, I was just terrible.
0:40:22 > 0:40:272013 champion Natalie has spent the year working with
0:40:27 > 0:40:29some of the country's best chefs,
0:40:29 > 0:40:31including Tom Kitchin,
0:40:31 > 0:40:33Tom Kerridge,
0:40:33 > 0:40:36Theo Randall and Daniel Clifford.
0:40:36 > 0:40:41Most chefs...not even trained chefs get the chance to work with all these people.
0:40:41 > 0:40:42I've learnt a lot,
0:40:42 > 0:40:46it's helping me to change my life to move into something I want to do.
0:40:53 > 0:40:55You've got six minutes, first course.
0:40:57 > 0:41:01So, Lucy's - a main of a fragrant Thai chicken laksa.
0:41:03 > 0:41:04Smells good.
0:41:04 > 0:41:07It could be great or it could be sort of watery and bland.
0:41:07 > 0:41:09And also the chicken can't be dry or tough.
0:41:12 > 0:41:14- Right.- Service.
0:41:14 > 0:41:15On time, well done.
0:41:19 > 0:41:21- Hello. - ALL: Hello.
0:41:25 > 0:41:28I've cooked for you a fragrant Thai chicken laksa
0:41:28 > 0:41:30with some crispy shallots,
0:41:30 > 0:41:34Thai basil, coriander and mint in the sauce.
0:41:35 > 0:41:39It's a very striking lurid greenish-yellow colour.
0:41:39 > 0:41:42It is fragrant, the menu didn't lie.
0:41:45 > 0:41:47Chicken's cooked nicely.
0:41:47 > 0:41:50I think the broth itself doesn't quite deliver,
0:41:50 > 0:41:51it needs a little bit more spice.
0:41:51 > 0:41:54It's a little bit thin and maybe a little under-seasoned.
0:41:54 > 0:41:56I'm not tasting any of the basil.
0:41:56 > 0:41:59I'm getting the coriander and lemon grass, but not the actual basil.
0:42:03 > 0:42:05It's not vibrant enough, it tends to be headier,
0:42:05 > 0:42:08it needs to be thicker, it needs to be more shocking.
0:42:08 > 0:42:10It's shocking, all right.
0:42:10 > 0:42:14It's insipid and it's watery, and the chicken is drying out.
0:42:15 > 0:42:1815 minutes and pudding, yeah?
0:42:18 > 0:42:21Say something, Lucy, even if it's only, "Shut up, baldy."
0:42:21 > 0:42:23- Yes, yes, I'm on it. I'm on it. - Brilliant.
0:42:25 > 0:42:29The dessert, the rum and coconut sponge,
0:42:29 > 0:42:32I think that sounds delicious...as long as all the flavours are there.
0:42:32 > 0:42:35I really want to taste the rum in particular.
0:42:35 > 0:42:40People underestimate sponge. It's very easy to make a bad sponge.
0:42:41 > 0:42:42Well done.
0:42:51 > 0:42:54I've cooked for you a rum
0:42:54 > 0:42:59and coconut sponge with a pineapple cream and pineapple syrup.
0:42:59 > 0:43:01- Thank you. - NATALIE:- Cheers.
0:43:01 > 0:43:02DR KINNAIRD: Thank you.
0:43:03 > 0:43:07- That actually looks kind of elegant. - Yeah, it is.
0:43:07 > 0:43:09You know, it's tidy and it's refined.
0:43:13 > 0:43:15It feels like sort of a regular sponge mix
0:43:15 > 0:43:18and then she's folded through desiccated coconut into it.
0:43:18 > 0:43:21Coconut, vanilla and pineapple - brilliant,
0:43:21 > 0:43:23but it's more of a coconut texture than a coconut taste for me.
0:43:23 > 0:43:26- I'm not getting the rum. - Is there rum in it?
0:43:26 > 0:43:27There's supposed to be rum.
0:43:27 > 0:43:29I think she's certainly shown promise.
0:43:29 > 0:43:32Pretty good food, needs a little bit of work, but so does everybody.
0:43:32 > 0:43:35- So did all of us. - NATALIE:- Yeah.
0:43:36 > 0:43:37Whoa.
0:43:41 > 0:43:45That pudding should be strong and sensational and voluptuous
0:43:45 > 0:43:48and it's a bit...flat.
0:43:48 > 0:43:52I'm not overenthusiastic about it. I'm slightly disappointed.
0:43:54 > 0:44:00There wasn't any major mistakes. I think it was OK, it's hard to tell.
0:44:04 > 0:44:06- Plate up, now. - Yeah, yeah, you've got to go.
0:44:06 > 0:44:11Greg - pan-fried cod fillet on a bed of green parsley mash.
0:44:11 > 0:44:16Baby leeks with a beurre blanc, brown shrimp and mussel sauce.
0:44:18 > 0:44:19You've got one minute.
0:44:19 > 0:44:23If that tastes as good as it sounds, it's going to be amazing,
0:44:23 > 0:44:24it's making my mouth water.
0:44:28 > 0:44:29You are two minutes over.
0:44:34 > 0:44:36Thank you.
0:44:36 > 0:44:39Today I've cooked for you a pan-fried cod fillet
0:44:39 > 0:44:41on a bed of green parsley mash in a beurre blanc,
0:44:41 > 0:44:44brown shrimp and mussel sauce.
0:44:44 > 0:44:47- You enjoy. - ALL: Thank you.
0:44:47 > 0:44:49DR KINNAIRD: Smells fishy.
0:44:49 > 0:44:52It smells fishy in a good way. It smells like the sea.
0:44:52 > 0:44:54- It does.- Yeah.
0:44:54 > 0:44:56- TIM:- And it looks how I hoped it would look.
0:45:00 > 0:45:02Fish is cooked well.
0:45:02 > 0:45:04Fish is perfectly cooked, mussels perfectly cooked.
0:45:04 > 0:45:08Sauce is good and flavourful. Mash is good and flavourful and creamy.
0:45:08 > 0:45:09Crisp skin would be nice,
0:45:09 > 0:45:13but that's 5% of the cod and the other 95% is excellent.
0:45:13 > 0:45:16It's all well proportioned and balanced, and you just want
0:45:16 > 0:45:19to keep on eating it cos it's like, "Oh, got a little shrimp,"
0:45:19 > 0:45:21or..."Oh, I got a little leek!"
0:45:21 > 0:45:22I think he's done very, very well.
0:45:22 > 0:45:25I'm looking forward to this pudding now.
0:45:29 > 0:45:31Oh! We're almost there with this, John,
0:45:31 > 0:45:35because the cod is nicely cooked, the mashed potato is buttery.
0:45:35 > 0:45:38I like his cooking, I've got to remember he's still an amateur,
0:45:38 > 0:45:39it's not a bad attempt.
0:45:39 > 0:45:43Cos you've gone over, you've now only got about 12 minutes.
0:45:43 > 0:45:45- How long do they take in the oven? - Ten.
0:45:45 > 0:45:48See, you're cutting it fine again, aren't you?
0:45:50 > 0:45:53Pudding - chocolate fondant with a beetroot puree.
0:45:55 > 0:45:58- Are the fondants ready to come out? - No.- Uh. Not rising?
0:46:00 > 0:46:03I know beetroot and chocolate work well together,
0:46:03 > 0:46:06but a puree and a fondant, I'm not 100% sure about.
0:46:06 > 0:46:10- You've got three minutes, will that be enough?- No.
0:46:10 > 0:46:13- Does that mean we're going to be late?- Looks like it.
0:46:16 > 0:46:17We've got to go.
0:46:20 > 0:46:23You're making me nervous now, Greg.
0:46:24 > 0:46:26- Come on, mate.- There.
0:46:28 > 0:46:30Oh!
0:46:35 > 0:46:37I don't want to go.
0:46:41 > 0:46:43Ah, disaster.
0:46:47 > 0:46:49Take your best three, Greg.
0:46:49 > 0:46:51And let's go.
0:46:57 > 0:47:00For dessert we've got chocolate fondant pudding served with
0:47:00 > 0:47:03a star anise flavoured beetroot puree.
0:47:03 > 0:47:06- Enjoy, thank you. - ALL: Thank you.
0:47:08 > 0:47:10He's had unmoulding issues.
0:47:10 > 0:47:14But, I'd rather have it falling to pieces and gooey on the inside...
0:47:14 > 0:47:17- Yeah, definitely.- ..than overcooked.
0:47:20 > 0:47:21He's done good.
0:47:21 > 0:47:25Looks like a chocolate river, so I'm quite happy with that.
0:47:25 > 0:47:28The puree is just cold and it's grainy and it's watery.
0:47:28 > 0:47:32If he'd just put the fondant on and walked out, brilliant.
0:47:32 > 0:47:35The beetroot is the problem here.
0:47:35 > 0:47:39But the fondant itself makes me forgive.
0:47:39 > 0:47:41Greg's had a really good day in the kitchen today.
0:47:41 > 0:47:43He's a beetroot puree away from being able to
0:47:43 > 0:47:45walk out of here today feeling proud of what he's done.
0:47:45 > 0:47:48I love the flavour of his chocolate fondant.
0:47:48 > 0:47:51This one has collapsed, the others looked fine to me.
0:47:51 > 0:47:55However, what on earth is that aniseed beetroot?!
0:47:55 > 0:47:57It tastes to me like I've got a cross between
0:47:57 > 0:48:01an aniseed ball in my mouth, while I'm eating a beetroot sandwich.
0:48:06 > 0:48:09Relieved it's over, but thoroughly enjoyed it.
0:48:09 > 0:48:11Yeah, it was tough, but I really enjoyed it.
0:48:15 > 0:48:18Kate's cooking Mexican pork balls with hot salsa and corn bread.
0:48:20 > 0:48:24There's nowhere to hide with that. You've got to get it right.
0:48:24 > 0:48:28Otherwise, you just look like you've made pork balls and a...spicy sauce.
0:48:29 > 0:48:32Oh, that hasn't worked...at all.
0:48:35 > 0:48:36Sort that one out.
0:48:38 > 0:48:43- Good. Smile, it smells great. - Come on, chin up.
0:48:50 > 0:48:56This is pork meatballs with a smoky tomato salsa sauce
0:48:56 > 0:48:59with jalapeno and mozzarella corn bread.
0:48:59 > 0:49:01ALL: Thank you.
0:49:04 > 0:49:06- It's not what I was expecting.- No.
0:49:06 > 0:49:10I was expecting a kind of meatball stew, type of thing.
0:49:15 > 0:49:18I'm not really getting much flavour of anything from the bread.
0:49:18 > 0:49:21The flavour of the bread is not corny enough.
0:49:21 > 0:49:24The pork meatballs themselves have a good texture,
0:49:24 > 0:49:26but nothing has a really full-on flavour.
0:49:26 > 0:49:28I don't think it quite knows what it is
0:49:28 > 0:49:30in terms of flavours or presentation.
0:49:30 > 0:49:33She might be cross with herself about bits of this.
0:49:33 > 0:49:36I'm disappointed with that salsa.
0:49:36 > 0:49:40However, I love the meatballs, and I love the flavour she's playing with.
0:49:41 > 0:49:44These desserts need to be out of here in seven minutes.
0:49:48 > 0:49:53Kate's cooking a white chocolate and chilli Key lime pie.
0:49:56 > 0:49:58I LOVE Key lime pie.
0:49:58 > 0:50:00The only danger, I think, with the dessert,
0:50:00 > 0:50:03is the white chocolate being too sweet.
0:50:03 > 0:50:05On time, no issues, well done.
0:50:14 > 0:50:18So this is my white chocolate and chilli Key lime pie.
0:50:18 > 0:50:20ALL: Thank you.
0:50:26 > 0:50:29- Mmm.- That's nice. That's really nice.
0:50:29 > 0:50:33- She's got a nice crunch on her base. - I think this is delicious.
0:50:33 > 0:50:36I like the textures of it and it's kind of that sort of warm,
0:50:36 > 0:50:39bouncy eggy top and then the crunchy base is brilliant.
0:50:39 > 0:50:42And it works really well in your mouth, and the flavours are fantastic.
0:50:42 > 0:50:46It's very rich and indulgent. I could eat the whole thing.
0:50:46 > 0:50:47And maybe I will!
0:50:47 > 0:50:51It's tasty food and it's interesting to see somebody who at this stage of the competition's got a...
0:50:51 > 0:50:53"This is the sort of food I want to cook."
0:50:53 > 0:50:55She's got a style emerging, I think.
0:50:58 > 0:51:02What Kate's made is a decent Key lime pie in texture and in flavour.
0:51:02 > 0:51:05I think it's a good example of it, I quite like it.
0:51:08 > 0:51:11I have no idea whether I've done enough. I have no idea.
0:51:11 > 0:51:14I'm feeling better now I've got the dessert out
0:51:14 > 0:51:17and I'm feeling better that it was all done on time.
0:51:25 > 0:51:29Dani's main - rabbit, thyme and escargot paella with aioli.
0:51:30 > 0:51:32That just sounds incredible.
0:51:32 > 0:51:34- Rice is cooked?- Yep.
0:51:34 > 0:51:36Good, let's go.
0:51:36 > 0:51:39It'll be fantastic IF the escargot is cooked properly
0:51:39 > 0:51:41cos they can be really tough and weird.
0:51:48 > 0:51:51- Good lad.- Thank you very much.- It looks lovely, it looks really good.
0:51:55 > 0:51:57Phew! Oof!
0:52:01 > 0:52:03- There you go. - DR KINNAIRD: Thank you.
0:52:03 > 0:52:04OK?
0:52:04 > 0:52:08Right, I'm serving you a snail, wild rabbit, baby artichoke
0:52:08 > 0:52:10and pepper paella with an authentic aioli.
0:52:10 > 0:52:13- I hope you enjoy it. - NATALIE:- Thank you.
0:52:13 > 0:52:16- Thank you so much, lovely to meet you.- Cheers.
0:52:16 > 0:52:18I think it's really fun presentation,
0:52:18 > 0:52:20it's quite, you know...
0:52:20 > 0:52:23The little micro herbs and the snails and stuff, it looks fun.
0:52:29 > 0:52:31The taste of the paella is lovely.
0:52:31 > 0:52:34The core flavours and the rabbit and the snails are brilliant.
0:52:34 > 0:52:37I like it, I think the rice itself is really well cooked.
0:52:37 > 0:52:39I think the flavours really work well together.
0:52:39 > 0:52:40When you get a bit of that aioli,
0:52:40 > 0:52:43I think that sort of brings it all together and brings it to life.
0:52:46 > 0:52:50The snails are juicy, the rabbit is moist, the rice is nice and soft.
0:52:50 > 0:52:51That's lovely.
0:52:52 > 0:52:53OK.
0:52:55 > 0:52:59- Fruit tarte Tatins - 15 minutes. - Yep.- Go on, son, knock 'em dead.
0:53:00 > 0:53:04For dessert - raspberries, figs, vanilla, almonds, mascarpone...
0:53:04 > 0:53:05They're all winners to me.
0:53:05 > 0:53:09Let's just hope his tarte Tatin's crispy on the outside
0:53:09 > 0:53:11and nice and caramelised on the inside.
0:53:14 > 0:53:16You've got a minute.
0:53:21 > 0:53:24HE SIGHS
0:53:24 > 0:53:26- Good boy.- Thank you. - Good boy, let's go.
0:53:34 > 0:53:36That's a fig, raspberry tarte Tatin
0:53:36 > 0:53:38with mascarpone and an almond praline
0:53:38 > 0:53:40and a tiny little coulis round the side.
0:53:40 > 0:53:43I hope you enjoy it, thank you so much.
0:53:43 > 0:53:44ALL: Thank you.
0:53:51 > 0:53:54I think it's a bit of a pastry roulette.
0:53:54 > 0:53:56I think there's some crispy bits and some soft bits,
0:53:56 > 0:53:58and actually, you can't fault the taste of it, it's really nice.
0:53:58 > 0:54:02I wasn't sure why you'd do figs AND raspberries,
0:54:02 > 0:54:03but they work together,
0:54:03 > 0:54:06the fig is rich and the raspberries are kind of tart.
0:54:06 > 0:54:08- That's really good. - This is interesting food.
0:54:08 > 0:54:11It's nice food, it's tasty, it's enjoyable and...
0:54:12 > 0:54:13..I'm pleased I came.
0:54:17 > 0:54:20The pastry's a little soggy. I'll forgive him.
0:54:20 > 0:54:23I'll tell you what I do love, I love the combination of fig
0:54:23 > 0:54:24and raspberry.
0:54:24 > 0:54:27- Absolutely love it. - How can you forgive that?
0:54:27 > 0:54:29That is cheese.
0:54:29 > 0:54:32Well...cos it tastes good.
0:54:34 > 0:54:36Oh, my God.
0:54:38 > 0:54:41My heart is absolutely pounding. That was intense.
0:54:41 > 0:54:44That is like nothing I have ever experienced before in my life.
0:54:48 > 0:54:50Cor, we had some ups and downs there, didn't we?
0:54:50 > 0:54:53I've got to say, I enjoyed the majority of the food.
0:54:56 > 0:54:59Can I praise Greg and slap him around the face at the same time?
0:54:59 > 0:55:02Cos Greg's fish dish was very, very good.
0:55:02 > 0:55:04That piece of fish was cooked beautifully.
0:55:04 > 0:55:08The mashed potato was well flavoured. The sauce was a great idea.
0:55:08 > 0:55:10Greg delivered fondants - very, very good fondants -
0:55:10 > 0:55:14but what on earth was that beetroot doing on the side?
0:55:15 > 0:55:17If I left at this stage now, I would be...
0:55:17 > 0:55:20Everybody says it, but I would be devastated.
0:55:21 > 0:55:24Kate cooked well, but some of her flavourings were a little bit off.
0:55:24 > 0:55:27Probably not quite enough seasoning in her corn bread,
0:55:27 > 0:55:30and her meatballs - probably not quite powerful enough.
0:55:30 > 0:55:32Key lime pie? It was a fine little thing.
0:55:32 > 0:55:35Baked little white chocolate cheesecake,
0:55:35 > 0:55:37flavoured with lime, that was great.
0:55:37 > 0:55:39I feel I've given that a good shot,
0:55:39 > 0:55:43so there's nothing else I can do really.
0:55:43 > 0:55:48Lucy. Lucy gave us a laksa first off, I'll probably call it a LACK-A,
0:55:48 > 0:55:50cos it was actually LACKING in any flavour.
0:55:50 > 0:55:55I like her dessert, the coconut, the pineapple...it just needed more rum.
0:55:55 > 0:55:59I'm glad that I put up dishes that I was pleased with
0:55:59 > 0:56:03and, if I do go, at least I know I put 100% into it.
0:56:05 > 0:56:07- Dani's paella was delicious. - Yeah.- Absolutely delicious.
0:56:07 > 0:56:12Moist rabbit, juicy snails and soft rice. Well-flavoured.
0:56:12 > 0:56:13The dessert -
0:56:13 > 0:56:16I thought the raspberry juice over the figs was delicious.
0:56:16 > 0:56:19And I would have eaten the soggy pastry.
0:56:20 > 0:56:23Of course I want to get through, so, we'll see what they say.
0:56:23 > 0:56:24I hope it's good enough.
0:56:24 > 0:56:26Two stay, two go.
0:56:26 > 0:56:28Two go, two stay.
0:56:28 > 0:56:31- Touche.- I think we both know who should stay and who should go.
0:56:44 > 0:56:45We've made our decision.
0:56:47 > 0:56:49Our first quarterfinalist...
0:56:55 > 0:56:56..is Greg.
0:56:56 > 0:57:00HE EXHALES Congratulations.
0:57:00 > 0:57:01Thank you.
0:57:04 > 0:57:05Our second quarterfinalist...
0:57:15 > 0:57:16..is Dani.
0:57:17 > 0:57:19- (Oh.)- Thank you very much.
0:57:19 > 0:57:20- KATE:- Thank you.
0:57:20 > 0:57:22DANI EXHALES
0:57:25 > 0:57:28My heart has never beat so loud or fast in my chest,
0:57:28 > 0:57:32but just amazing, amazing experience.
0:57:32 > 0:57:33I've had a great time.
0:57:35 > 0:57:38I feel like I could have done better and there was a lot of things
0:57:38 > 0:57:39I would have changed,
0:57:39 > 0:57:42but the best two have definitely, definitely gone through.
0:57:42 > 0:57:44You are quarterfinalists.
0:57:49 > 0:57:52Quarterfinalist of MasterChef. That's incredible.
0:57:52 > 0:57:54That's more than I could ever have dreamed of.
0:57:56 > 0:57:57Wow.
0:58:00 > 0:58:03Wow. What an achievement.
0:58:03 > 0:58:04I'm so proud of myself, you know,
0:58:04 > 0:58:07and my mum and dad and my family will be very proud as well, so...
0:58:09 > 0:58:10Yeah.
0:58:14 > 0:58:18Tomorrow night it's the quarterfinal.
0:58:18 > 0:58:24The four heat winners return to cook for just one critic face-to-face.
0:58:24 > 0:58:26Oh, no.
0:58:27 > 0:58:30I think that's a really, really great plate of food.