0:00:02 > 0:00:03MasterChef is back.
0:00:03 > 0:00:08Hundreds auditioned and now the best 60 amateur cooks are through.
0:00:08 > 0:00:11I'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
0:00:18 > 0:00:21for just four places in Friday's quarterfinal.
0:00:21 > 0:00:23It's so raw.
0:00:23 > 0:00:27Only the strongest will make it to the final challenges.
0:00:27 > 0:00:28Not as lovely as your pair.
0:00:30 > 0:00:31- I love it.- Ha-ha!
0:00:33 > 0:00:36They want to survive this competition...
0:00:36 > 0:00:38they're going to have to be good.
0:00:38 > 0:00:40Cooking doesn't get tougher than this.
0:00:48 > 0:00:53These six amateurs all think they've got what it takes to become
0:00:53 > 0:00:54MasterChef.
0:00:56 > 0:00:59But, at the end of today's heat,
0:00:59 > 0:01:01only two will become quarterfinalists.
0:01:15 > 0:01:19This first dish is your Calling Card.
0:01:19 > 0:01:22It's a dish that tells us something about you as a cook.
0:01:22 > 0:01:25Do something for me and my mate, Johnny, could you?
0:01:25 > 0:01:28Be as creative as you'd like. Could you please make it edible?
0:01:30 > 0:01:33Ladies and gentlemen... one hour. Let's cook!
0:01:49 > 0:01:51I've got two boys... they absolutely love my cooking.
0:01:52 > 0:01:56Having a takeaway is a punishment for my kids.
0:01:56 > 0:01:57I really want to be on prime,
0:01:57 > 0:02:00as long as I don't embarrass myself, I should be fine.
0:02:04 > 0:02:10Celiyah, my eye is drawn to tomato sauce, fish, and cheese.
0:02:10 > 0:02:12I'm going to make pan-fried sea bream,
0:02:12 > 0:02:16sweet potato cake with a scotch bonnet sauce.
0:02:17 > 0:02:19Where does this come from, this spiciness.
0:02:19 > 0:02:21From Jamaica where my family is from.
0:02:21 > 0:02:24- You sound to me like you are from Yorkshire.- I am from Yorkshire.
0:02:24 > 0:02:26Any hints of Yorkshire in your food?
0:02:26 > 0:02:29Potato is about as Yorkshire as it gets. So, no.
0:02:31 > 0:02:34I'm very excited by Celiyah's food.
0:02:34 > 0:02:36She sounds adventurous, she sounds exciting,
0:02:36 > 0:02:39and I hope she chucks lots of spice in it.
0:02:44 > 0:02:46Being a French man, I really enjoy food.
0:02:46 > 0:02:48And, also, you know, through my job I think
0:02:48 > 0:02:50that nutrition and food is so important
0:02:50 > 0:02:52to get you where you want to go.
0:02:56 > 0:02:59- Hello, Thomas.- Hello, how are you? - Me, I'm good. Where are you from?
0:02:59 > 0:03:04- I'm from Paris, originally.- Ahh, do they do much cooking over there?
0:03:04 > 0:03:06- A tiny bit.- A little bit? - Yeah, a little bit, yeah.
0:03:06 > 0:03:07What are you cooking for us today?
0:03:07 > 0:03:11Duck a l'orange, because I'm French and it's a traditional French dish.
0:03:11 > 0:03:16I'm smoking the duck with Earl Grey tea, which is very British.
0:03:16 > 0:03:20So, uh... And I'm also making a spinach foam.
0:03:20 > 0:03:22- Between you and me, right, just you and I...- Tell me.
0:03:22 > 0:03:24Do you think you could win this competition?
0:03:24 > 0:03:26Otherwise I would not be here if I didn't think that.
0:03:30 > 0:03:33Thomas is attempting foam, smoking duck,
0:03:33 > 0:03:35and all sorts of things at Calling Card.
0:03:35 > 0:03:37He showing us as much as he possibly can.
0:03:38 > 0:03:41You've had over 15 minutes, 17 minutes gone.
0:03:45 > 0:03:47I've always wanted to be better than other people.
0:03:47 > 0:03:50When people came around for dinner, I wanted them to leave thinking,
0:03:50 > 0:03:51"he's good."
0:03:57 > 0:04:02Mark, I'm impressed by how few ingredients you've got on your desk.
0:04:02 > 0:04:06It's a relatively simple dish. It's a sort of deconstructed carbonara.
0:04:06 > 0:04:08So, there's three bits of ravioli...
0:04:08 > 0:04:11two of which contain pancetta and red onion,
0:04:11 > 0:04:13and one in which has an egg yolk and ricotta in it.
0:04:13 > 0:04:16In my 10 years of experience,
0:04:16 > 0:04:19every single good cook thinks their food is simple.
0:04:19 > 0:04:21At this moment I don't know
0:04:21 > 0:04:24if I'm ever going to be doing tea infused foams.
0:04:24 > 0:04:25I think this is how food works.
0:04:27 > 0:04:28Time for a hug.
0:04:28 > 0:04:29HE LAUGHS
0:04:29 > 0:04:30Well said.
0:04:32 > 0:04:35You take a dish like carbonara, and you deconstruct it,
0:04:35 > 0:04:37it had better be very, very good indeed.
0:04:46 > 0:04:49I find cooking sort of my form of therapy, in a way.
0:04:50 > 0:04:53After a long day of toiling on the cliff edge of fashion,
0:04:53 > 0:04:56it's a good way to unwind and relax.
0:04:59 > 0:05:02Sofia, why are you here on MasterChef?
0:05:02 > 0:05:04Cos I love cooking.
0:05:04 > 0:05:05I grew up in Sweden,
0:05:05 > 0:05:07in the countryside, in the middle of nowhere.
0:05:07 > 0:05:10So, my mom always got me involved in cooking from a young age.
0:05:10 > 0:05:13- What's your dish going to be? - Chanterelle ravioli.
0:05:13 > 0:05:16This time of year I have really fond memories of picking
0:05:16 > 0:05:17chanterelles with my mom and dad.
0:05:17 > 0:05:18Fantastic.
0:05:20 > 0:05:24We've got an issue in the fact that those mushrooms that she's got,
0:05:24 > 0:05:27those chantarelles...she washed. They soak up water.
0:05:27 > 0:05:29But, I love the fact that Sofia is showing us
0:05:29 > 0:05:31something from her childhood.
0:05:31 > 0:05:33You are halfway. You've got 30 minutes left.
0:05:40 > 0:05:44I really hope that John and Gregg do actually like the food that I cook,
0:05:44 > 0:05:47and they aren't too harsh on me, cos I might cry.
0:05:52 > 0:05:56When I looked down at pasta, squid ink, prawns, and squid,
0:05:56 > 0:05:58I get really excited.
0:05:58 > 0:06:02I'm doing squid ink tagliatelle with prawns and squid,
0:06:02 > 0:06:05and caper and anchovy dressing.
0:06:05 > 0:06:07Very Italian, does that mean anything?
0:06:07 > 0:06:09Well, I travel for a living,
0:06:09 > 0:06:11so I tend to try lots of different things.
0:06:11 > 0:06:13What do you do if you don't mind me asking?
0:06:13 > 0:06:15I'm an international sales manager.
0:06:15 > 0:06:18Travelling for a living is quite lonely and is hard work.
0:06:18 > 0:06:22I'm at a stage in my life now where I'm potentially ready for a change.
0:06:24 > 0:06:27I hope Susie cooks everything with a deft touch.
0:06:27 > 0:06:29A little bit of squid, a little bit of prawns,
0:06:29 > 0:06:31make sure everything is crispy and not rubbery.
0:06:31 > 0:06:33And that's all about timing.
0:06:38 > 0:06:42A huge amount of my lifestyle revolves around food.
0:06:42 > 0:06:45E-mails start between my girlfriend and I from probably about 10am,
0:06:45 > 0:06:47of what should cook for dinner this evening.
0:06:47 > 0:06:49Food is an obsession for me, I think.
0:06:51 > 0:06:52Michael, how are you feeling?
0:06:52 > 0:06:55Nervous I think would be fair to say.
0:06:55 > 0:06:56Tell me what it is you're cooking.
0:06:56 > 0:06:58Pork chop with some Swiss chard,
0:06:58 > 0:06:59might put some turnip tops in there
0:06:59 > 0:07:02with some anchovies, capers, roasted garlic and some vinegar.
0:07:02 > 0:07:05So, it should be fatty and sharp and...
0:07:05 > 0:07:07- delicious. - What do you do at the moment, Mike?
0:07:07 > 0:07:10I work for a digital marketing consultancy.
0:07:10 > 0:07:13So, a world away from cooking.
0:07:13 > 0:07:15Straight over my head. I don't even know what that means.
0:07:18 > 0:07:19Anchovies and capers.
0:07:19 > 0:07:23Vegetables all sweet and sharp and bitter at the same time.
0:07:23 > 0:07:26With a piece of pork it should be absolutely beautiful.
0:07:29 > 0:07:32You've got just 10 minutes left.
0:07:32 > 0:07:33Just 10 minutes.
0:07:40 > 0:07:44Last 60 seconds. It's either on the plate or it's not on there at all.
0:07:55 > 0:07:58Right, that's it. Times up.
0:07:58 > 0:07:59Fini.
0:08:04 > 0:08:1051-year-old Mark's Calling Card dish is carbonara ravioli.
0:08:10 > 0:08:12Two are filled with pancetta and red onion,
0:08:12 > 0:08:16and one is filled with ricotta cheese and an egg yolk.
0:08:18 > 0:08:19There you are.
0:08:20 > 0:08:22Very, very well done.
0:08:32 > 0:08:34For me, as an opening round on MasterChef,
0:08:34 > 0:08:37first time I've ever seen you, very, very good work.
0:08:37 > 0:08:40Pasta is cooked really well. I love the egg yolk running over there.
0:08:40 > 0:08:43Cheesy, tangy, salty bits from bacon.
0:08:43 > 0:08:45Nice and soft and a rich egg yolk, well done.
0:08:46 > 0:08:49Your white sauce is a bit thick and a bit claggy.
0:08:49 > 0:08:50But, you made your pasta really well.
0:08:50 > 0:08:53You demonstrate a really good amount of skill.
0:08:53 > 0:08:55Thanks, guys.
0:08:55 > 0:08:58I feel probably more positive than I did ten minutes ago, yes.
0:08:58 > 0:09:01I don't think that's a leading performance, but I would hope that
0:09:01 > 0:09:04that's puts me in the pack rather than trailing at the back.
0:09:05 > 0:09:09Fashion stylist, Sofia, has made ravioli filled with
0:09:09 > 0:09:13chanterelle mushrooms, thyme, parsley, and garlic.
0:09:13 > 0:09:17Topped with saffron butter, Parmesan cheese
0:09:17 > 0:09:19and crushed amaretti biscuits.
0:09:19 > 0:09:22Look at that. That is beautiful!
0:09:22 > 0:09:23Thank you very much.
0:09:32 > 0:09:33You have put together some
0:09:33 > 0:09:35absolutely outstanding flavours there,
0:09:35 > 0:09:36unfortunately, you've got a little
0:09:36 > 0:09:38bit of water going into your ravioli.
0:09:39 > 0:09:42You took those mushrooms and you poured water over them.
0:09:42 > 0:09:43They are like a sponge.
0:09:43 > 0:09:46You just need to brush the dirt off of them, that's it,
0:09:46 > 0:09:49and then chop them up. I think it has such great promise.
0:09:49 > 0:09:52Woody, earthy saffron, and then the sort of sweetness of the mushrooms,
0:09:52 > 0:09:54and the saltiness of the cheese across the top.
0:09:54 > 0:09:58The flavours, Sofia, are pretty good.
0:10:00 > 0:10:01I'm a little bit disappointed.
0:10:01 > 0:10:05I did make a mistake, which I knew I was making at the time.
0:10:05 > 0:10:06So, it was just a bit stupid of me.
0:10:08 > 0:10:12Personal trainer, Thomas, has served duck a l'orange.
0:10:12 > 0:10:16Duck breast smoked with Earl Grey tea, mashed potato,
0:10:16 > 0:10:19spinach foam, and an orange sauce.
0:10:21 > 0:10:23There we go. Oh, nice looking sauce.
0:10:33 > 0:10:35What we've got is a taste of smoke, and smoke only.
0:10:36 > 0:10:39I feel that that duck should have been kissed by the smoke
0:10:39 > 0:10:42rather than being bashed over the head with it.
0:10:43 > 0:10:47- And the bit right there on the bottom here is still a bit raw.- Mm-hmm.
0:10:47 > 0:10:51It's not unpleasant to eat, but it's smoke and orange.
0:10:51 > 0:10:55I feel like I've watched someone who's technically efficient
0:10:55 > 0:11:00and quite daring, however, I don't find the combination
0:11:00 > 0:11:04of the sweet and slightly sharp orange with the smoke that pleasant.
0:11:04 > 0:11:06OK.
0:11:06 > 0:11:08Mixed feelings.
0:11:08 > 0:11:10I think I have a point to prove now,
0:11:10 > 0:11:12just to show that I can balance flavour more.
0:11:14 > 0:11:20Celiyah's Calling Card is pan-fried red bream, sweet potato cake,
0:11:20 > 0:11:24and wilted spinach, with a scotch bonnet sauce.
0:11:26 > 0:11:31Love the colours! Oh, yeah. Vibrant, wonderful.
0:11:41 > 0:11:43I love your fish.
0:11:43 > 0:11:45Your spinach is cooked really well.
0:11:45 > 0:11:49Your sweet potato cake is a bit big, and a bit watery...
0:11:50 > 0:11:52..but I like the flavour of it.
0:11:52 > 0:11:55The fish is cooked really well sweet from the chilli sauce,
0:11:55 > 0:12:00and that sweetness of chilli sauce then turns into quite prickly heat.
0:12:00 > 0:12:03I like your skill, I like your flavour combinations,
0:12:03 > 0:12:04I think you've done a good job.
0:12:05 > 0:12:09I'm feeling quite positive. I had some good comments.
0:12:09 > 0:12:12My sweet potato cake was a little big,
0:12:12 > 0:12:15but if that's the only negative, then I'm more than happy.
0:12:17 > 0:12:23Sales manager Susie's dish is squid ink tagliatelle with prawns
0:12:23 > 0:12:25and squid and a salsa verde.
0:12:38 > 0:12:41As well as it's all cooked, and as well as it's all flavoured,
0:12:41 > 0:12:44I feel like I've got two dishes being put together on one plate.
0:12:45 > 0:12:48I love the prawns and the squid. I think that's beautiful.
0:12:48 > 0:12:50I love the pasta with the tomato and the salsa verde,
0:12:50 > 0:12:53and the little hint of chilli in the background.
0:12:53 > 0:12:54It's just for me,
0:12:54 > 0:12:57it's like I've got seafood dropped on top of my pasta dish.
0:12:57 > 0:13:01- It's not easy to peel a prawn in a bowl of pasta.- No...
0:13:01 > 0:13:04However, it tastes handsome.
0:13:04 > 0:13:07Your pasta is soft and light
0:13:07 > 0:13:10and that salsa verde you made is full of flavour and tang.
0:13:12 > 0:13:15The positive is, that I've been able to get flavour into the dish.
0:13:15 > 0:13:17Hopefully they thought I was all right.
0:13:19 > 0:13:21Training director, Michael,
0:13:21 > 0:13:26has cooked a pork chop with crackling, turnips, Swiss chard,
0:13:26 > 0:13:30and a dressing of roasted garlic, anchovies, and capers.
0:13:32 > 0:13:34For a pork chop, turnips, and chard...
0:13:34 > 0:13:37it's a beautiful looking thing, Michael.
0:13:37 > 0:13:38Thank you.
0:13:46 > 0:13:48That is superb.
0:13:49 > 0:13:53Salty, crispy crackling. Who doesn't love crackling?
0:13:53 > 0:13:55Moist pork cooked brilliantly.
0:13:56 > 0:14:01Mate, you've got peppery turnips, you got a nice green bit of chard.
0:14:01 > 0:14:04- That's a stunning dish.- Thank you.
0:14:04 > 0:14:08Rich, sweet, moist pork. Sharp flavours from capers.
0:14:08 > 0:14:09Saltiness from the anchovies.
0:14:09 > 0:14:13Crispy crackling, and that lovely iron richness that comes from chard.
0:14:13 > 0:14:17I think it's beautiful. I really, really, really like it.
0:14:21 > 0:14:23Blown away! Absolutely blown away.
0:14:23 > 0:14:24I'm just really pleased you enjoyed it.
0:14:26 > 0:14:28A little bit, uh, shell shocked, I think.
0:14:28 > 0:14:32They enjoyed the dish, so I'm really pleased that it came off.
0:14:34 > 0:14:36I'm racking my brain to see
0:14:36 > 0:14:39if I can remember a better start to MasterChef than this.
0:14:39 > 0:14:41My heart's a-thumping, Mr Wallace.
0:14:41 > 0:14:43What great food!
0:14:46 > 0:14:50All six of these cooks have got something about them.
0:14:50 > 0:14:52We'd really need another round separate them.
0:14:52 > 0:14:54We need a few of them to mess up.
0:14:54 > 0:14:55HE MOUTHS
0:15:03 > 0:15:05This is the sweet and savoury invention test.
0:15:05 > 0:15:07Two sets of ingredients...
0:15:07 > 0:15:11Blue box, sweet ingredients... green box, savoury ingredients.
0:15:11 > 0:15:12Your choice.
0:15:13 > 0:15:16- Savoury.- Savoury? All right. Get rid of your blue box.
0:15:18 > 0:15:21John, have a look at your ingredients.
0:15:22 > 0:15:27John will now have an hour to create a dish from mackerel,
0:15:27 > 0:15:33chicken livers, horseradish, beetroot, basmati rice,
0:15:33 > 0:15:38Gorgonzola, an orange, and a selection of herbs.
0:15:39 > 0:15:42He also has a basic larder.
0:15:42 > 0:15:45I do know straight off that I'm not going to use the mackerel.
0:15:45 > 0:15:47Instead, I'm going to opt for the livers.
0:15:51 > 0:15:54I'm going to make a very light potato cake, almost like a potato pancake.
0:15:54 > 0:15:56I'm going to serve it with crumbed chicken livers
0:15:56 > 0:15:59and a hollandaise flavoured with horseradish.
0:15:59 > 0:16:02How nice is it to look in a box and see ingredients you love?
0:16:02 > 0:16:03Is it a relief?
0:16:03 > 0:16:08Yeah, it's just a matter of getting your brain not to move too fast.
0:16:08 > 0:16:11Well, that's all right for you... That's not going to happen, is it?
0:16:17 > 0:16:19So, where are we with the potato cake?
0:16:20 > 0:16:21Lovely.
0:16:23 > 0:16:24Now what are you doing?
0:16:24 > 0:16:27I'll just put a little bit of watercress through the breadcrumbs,
0:16:27 > 0:16:28see a nice bit of fleck of colour.
0:16:43 > 0:16:44There you are.
0:16:46 > 0:16:48From the savoury box,
0:16:48 > 0:16:53John has made crumbed chicken livers with a potato and onion pancake,
0:16:53 > 0:16:56watercress, and a horseradish hollandaise.
0:17:05 > 0:17:09- Good?- Oh, mate, that is delicious, John.
0:17:09 > 0:17:13Right, OK, you're done. I'll keep this for safekeeping.
0:17:13 > 0:17:14You get them in.
0:17:29 > 0:17:33In the blue box there are sweet ingredients.
0:17:33 > 0:17:37In the green box, there are savoury ingredients.
0:17:37 > 0:17:40We're going to give you 10 minutes to decide on your dish.
0:17:40 > 0:17:42Everybody now choose.
0:17:49 > 0:17:52Three contestants have gone for the same box as John.
0:17:53 > 0:17:55There's a lot of different ways to go.
0:17:56 > 0:17:59The other three have chosen the sweet box,
0:17:59 > 0:18:05which contains mango, pears, limes, pudding rice, eggs,
0:18:05 > 0:18:09ground almonds, calvados, and green cardamom.
0:18:09 > 0:18:12I got my favourite spice of all which is cardamom.
0:18:15 > 0:18:18Yeah, I've got a plan. It's coming together, it's coming together.
0:18:25 > 0:18:2710 minutes are up.
0:18:27 > 0:18:30One hour to cook a fabulous dish.
0:18:30 > 0:18:34At the end of this, two of you will be leaving us.
0:18:35 > 0:18:37Ladies and gentlemen...
0:18:38 > 0:18:39Let's cook.
0:18:53 > 0:18:56Thomas, the smell from this bench of calvados,
0:18:56 > 0:18:59and vanilla and sugar all put together with pear...
0:18:59 > 0:19:00it fills me with joy.
0:19:00 > 0:19:03I know a few techniques, but now I want to show you guys that
0:19:03 > 0:19:05I can actually put flavours together.
0:19:09 > 0:19:11Tell me how many times you've cooked mackerel.
0:19:11 > 0:19:13About once, twice maybe.
0:19:21 > 0:19:24One hour... make a panna cotta and set it.
0:19:24 > 0:19:28- Is that not a little bit risky? - Well, you got to live on the edge.
0:19:28 > 0:19:30I think.
0:19:36 > 0:19:39I'm going to do a pear and mango crumble.
0:19:39 > 0:19:41Combination you've used before?
0:19:41 > 0:19:43If it's the only fruit that left in the bowl
0:19:43 > 0:19:45and you fancy a crumble then I'll put it together.
0:19:50 > 0:19:52You've got just 25 minutes left.
0:19:58 > 0:20:00I'll take it you're beginning to fall in love
0:20:00 > 0:20:03- with the competition, are you? - Yeah, it's great. It's good fun.
0:20:03 > 0:20:05- You've got a lot to live up to. - I do.
0:20:10 > 0:20:12What's the inspiration for the dish, Mark?
0:20:12 > 0:20:15Inspiration... Probably not a lot of inspiration.
0:20:15 > 0:20:17The box I found quite difficult, I confess.
0:20:17 > 0:20:19I was probably hoping for a piece of meat of some sort.
0:20:19 > 0:20:22- Who knows what can happen. - Yeah, Who knows?
0:20:27 > 0:20:30It's the last three minutes. You've only got three minutes.
0:20:42 > 0:20:43Times up!
0:20:43 > 0:20:44Stop. Stop.
0:20:59 > 0:21:01Mark chose the savoury box,
0:21:01 > 0:21:06and has made fillet of mackerel on wholegrain mustard mash
0:21:06 > 0:21:09with candied beetroot and a red wine sauce.
0:21:14 > 0:21:17The lump in the mashed potatoes is sizable.
0:21:24 > 0:21:28Right...I like the way you cooked the mackerel, it's a decent texture.
0:21:28 > 0:21:30And, I love that with the sweet beetroot.
0:21:30 > 0:21:33The grainy mustard mash I don't particularly enjoy
0:21:33 > 0:21:35because it's really sharp
0:21:35 > 0:21:37and I can't get a sauce at all.
0:21:37 > 0:21:41It's all a bit clumpy and lumpy and not very sophisticated,
0:21:41 > 0:21:44and it's stripping the beauty of the fish.
0:21:53 > 0:21:58Disappointed, I think is fair to say. Yeah, not a good second round.
0:21:58 > 0:21:59Definitely let myself down.
0:22:04 > 0:22:06Susie also chose the mackerel
0:22:06 > 0:22:10and has served it with a fondant potato, watercress
0:22:10 > 0:22:14with a mustard, lemon, and balsamic dressing, and a beetroot puree.
0:22:22 > 0:22:25The mackerel with the potato on the watercress is a lovely thing.
0:22:25 > 0:22:29But, I'm slightly disturbed by the beetroot sludge.
0:22:29 > 0:22:33It's sort of like something I put my foot into in a farmyard.
0:22:33 > 0:22:35Its texture is just...not very nice.
0:22:37 > 0:22:39There are touches of a very good cook.
0:22:39 > 0:22:40OK.
0:22:40 > 0:22:45Your fondant potato is delicious. That puree isn't very good at all.
0:22:45 > 0:22:47The beetroot is powerful, it's earthy and sweet.
0:22:47 > 0:22:50You seemed to have washed all that flavour out some how.
0:22:51 > 0:22:56I'm really disappointed that they didn't like the puree, so...
0:22:56 > 0:22:57OK, it was all right.
0:23:08 > 0:23:12Michael is serving the third mackerel dish of the day with
0:23:12 > 0:23:16roasted beetroot, beetroot stems, horseradish cream,
0:23:16 > 0:23:17and a vinaigrette.
0:23:19 > 0:23:20Very nice looking plate.
0:23:20 > 0:23:24I love the fact that you used the beetroot stems and the leaves.
0:23:24 > 0:23:25Let's see if it tastes all right.
0:23:32 > 0:23:38Mackerel...bold, strong. Around the outside, an elegant sweet beetroot.
0:23:38 > 0:23:41Ferocious horseradish with the subtlety of cream,
0:23:41 > 0:23:44and the dressing running through the whole thing joined it together
0:23:44 > 0:23:45with the leaves in the stems.
0:23:45 > 0:23:47I really, really like it, Michael.
0:23:48 > 0:23:52I like it, not as much as my friend.
0:23:52 > 0:23:55My issue is... I want that horseradish hotter.
0:23:57 > 0:23:58- Hot enough for you?- Yeah.
0:23:58 > 0:24:01Yeah, well, see I've got a more distinguished palate...
0:24:01 > 0:24:05coming from a colder country...um, hot enough for John...
0:24:05 > 0:24:08Uh, three words for you, Michael...
0:24:08 > 0:24:09You can cook.
0:24:11 > 0:24:14I had no idea if they're going to say was fantastic or otherwise.
0:24:14 > 0:24:16So, yeah, I'm really relieved.
0:24:26 > 0:24:31Sofia chose the sweet box and has made honey-flavoured panna cotta,
0:24:31 > 0:24:35cardamom-flavoured pear puree, and a ginger caramel sauce.
0:24:37 > 0:24:39Why has the panna cotta not been turned out?
0:24:40 > 0:24:42Because it hasn't set properly.
0:24:42 > 0:24:43Ooh.
0:24:53 > 0:24:57You've got really lovely flavours of the cardamom through your pear puree.
0:24:57 > 0:24:59Your caramel is sweet but not bitter.
0:24:59 > 0:25:01Your panna cotta itself is beautifully sweet
0:25:01 > 0:25:03and beautifully flavoured.
0:25:03 > 0:25:05We have an issue because you couldn't turn it out,
0:25:05 > 0:25:06but I think it's delicious.
0:25:07 > 0:25:08Thank you.
0:25:08 > 0:25:12It's so close! It's a bit like your ravioli here.
0:25:12 > 0:25:16You're coming damn close...damn close...frustratingly close.
0:25:17 > 0:25:19- Thank you.- Thanks, Sofia.- Thanks.
0:25:25 > 0:25:29I did know that I was taking a risk making a panna cotta, but,
0:25:29 > 0:25:32all in all I'm not feeling too shabby actually.
0:25:39 > 0:25:43Celiyah used the pear and mango to make a crumble flavoured with
0:25:43 > 0:25:47caramelized ginger and served with lime cream.
0:25:48 > 0:25:51It's not the most elegant and prettiest dessert,
0:25:51 > 0:25:53but I've never seen a crumble that is.
0:26:02 > 0:26:08I love the flavour of your crumble top, but it needs to crisp up more.
0:26:09 > 0:26:13And, I would prefer either pear or mango,
0:26:13 > 0:26:16cos I think the pear juice is washing the mango away.
0:26:16 > 0:26:17OK.
0:26:17 > 0:26:18I've got this wonderful,
0:26:18 > 0:26:21zingy fresh lime coming from my cream with the mango.
0:26:21 > 0:26:25And then I've got this lovely warm comfy bit of ginger and pear crumble.
0:26:25 > 0:26:29- That as an invention, I think you've done a pretty good job.- Thank you.
0:26:33 > 0:26:35Mixed emotions to be fair.
0:26:35 > 0:26:39I'm a little disappointed in how the actual crumble turned out,
0:26:39 > 0:26:42but I'm really glad about the fact that John liked the favours.
0:26:49 > 0:26:54Thomas has made vanilla and cardamom creme brulee,
0:26:54 > 0:26:59pears poached in calvados, almond and sea salt crumble,
0:26:59 > 0:27:00and a pear syrup.
0:27:00 > 0:27:02Whoa!
0:27:09 > 0:27:12The brulee hasn't set and it tastes a little bit eggy.
0:27:12 > 0:27:15The poached pear with the sort of crumble underneath is
0:27:15 > 0:27:17a lovely idea. I have no idea where you put salt in there.
0:27:18 > 0:27:21A salted pear for me is just wrong.
0:27:21 > 0:27:22OK.
0:27:22 > 0:27:25I agree with Gregg, the salt is a real problem.
0:27:25 > 0:27:28It's taking away the flavour of the pear.
0:27:29 > 0:27:30- Thanks, Thomas.- Thanks.
0:27:34 > 0:27:37That may have thrown other people a lifeline.
0:27:40 > 0:27:43They didn't like it how I thought they would,
0:27:43 > 0:27:45so, yeah, a bit disappointed.
0:27:52 > 0:27:53What a brilliant day!
0:27:53 > 0:27:56Their Calling Card round for all of them was pretty good.
0:27:56 > 0:27:58And the invention test, I thought it was fascinating.
0:27:58 > 0:28:01There are two or three here that could go a very long way
0:28:01 > 0:28:03in this competition.
0:28:03 > 0:28:05- I've got to tell you I have a favourite cook in the room.- Michael.
0:28:05 > 0:28:07Michael can cook really, really well.
0:28:07 > 0:28:09He takes the everyday ingredient
0:28:09 > 0:28:12and makes it something really, really special.
0:28:12 > 0:28:14I'll tell you what, that guy is a talent.
0:28:14 > 0:28:17I think we got cook in here who's made some stupid mistakes
0:28:17 > 0:28:20- and who's a very good cook.- Are you going to say Sofia?- Yes, Sofia.
0:28:20 > 0:28:24I see a calm cook whose creative, who's got really good touch.
0:28:24 > 0:28:27I would gamble on Sofia... despite the mistakes, I would.
0:28:28 > 0:28:30Can we have a conversation about Thomas?
0:28:30 > 0:28:33Who puts salt on pears like that?! Who puts salt on pairs?
0:28:33 > 0:28:36Thomas is using every technique he can possibly find,
0:28:36 > 0:28:40but he doesn't have the skill to actually pull off the dish.
0:28:40 > 0:28:44Today wasn't my best day, so... I need a miracle I guess.
0:28:46 > 0:28:50Celiyah, ooh, I don't know about Celiyah, now. I really don't.
0:28:50 > 0:28:53First round with her fish, I thought fantastic.
0:28:53 > 0:28:58Fruit crumble...is always going to be difficult to impress people with.
0:28:58 > 0:29:00It was delicious, that dessert was delicious.
0:29:01 > 0:29:03If I get through to the next round,
0:29:03 > 0:29:07I think that I'll just have to make sure my execution is just on point.
0:29:07 > 0:29:09Hopefully I've done enough to get to the next stage.
0:29:11 > 0:29:14Susie is just one of those cooks who just cooks with love,
0:29:14 > 0:29:15really enjoys the food she cooks.
0:29:15 > 0:29:17I thought the bowl of pasta was stunning.
0:29:17 > 0:29:20Then, we get this wonderfully cooked piece of mackerel
0:29:20 > 0:29:22on a splodge of flavourless beetroot.
0:29:22 > 0:29:26I do think she's throwing one too many things at a plate.
0:29:26 > 0:29:29I really hope that I get the opportunity to learn from what
0:29:29 > 0:29:33they've said and stay in the process for a little bit longer.
0:29:36 > 0:29:38Mark came in here with his Calling Card, taking a classic dish,
0:29:38 > 0:29:40the carbonara, deconstructing it,
0:29:40 > 0:29:43and I've got to say he demonstrated real skill.
0:29:43 > 0:29:47However, in this invention test, he was just winging it.
0:29:47 > 0:29:50It was all getting a little bit desperate for him.
0:29:50 > 0:29:51I had a decent morning.
0:29:51 > 0:29:53You've got to hope they've seen enough in that,
0:29:53 > 0:29:56but, no, I think I'm very much at risk from that.
0:30:01 > 0:30:02Decision time.
0:30:13 > 0:30:16It's been an amazing start of the competition.
0:30:19 > 0:30:21But, unfortunately, we have to lose two of you.
0:30:27 > 0:30:30The first person leaving us...
0:30:30 > 0:30:31is Thomas.
0:30:34 > 0:30:35Good luck guys.
0:30:38 > 0:30:39A bit disappointed.
0:30:39 > 0:30:41There is good days and bad days, and today was a bad day.
0:30:41 > 0:30:43So, I think it's just fair. I'm not really surprised.
0:30:47 > 0:30:48The second person leaving us...
0:30:53 > 0:30:55..is Mark. Thanks so much.
0:31:04 > 0:31:07It's been a really interesting and enjoyable experience.
0:31:07 > 0:31:09Just a pity it's over so quickly.
0:31:10 > 0:31:12Well, congratulations.
0:31:36 > 0:31:38Your job today is to please the palates
0:31:38 > 0:31:40of not just John and I...
0:31:41 > 0:31:45..but, champions and finalists of MasterChef.
0:31:48 > 0:31:49Hannah Miles.
0:31:49 > 0:31:51Christopher Gates.
0:31:52 > 0:31:53and Dhruv Baker.
0:31:55 > 0:31:58At the end of this, two of you will be going home.
0:31:58 > 0:32:01Your main course order's in one hour.
0:32:02 > 0:32:04And then 15 minutes to do your dessert.
0:32:06 > 0:32:09Ladies and gentlemen...Let's cook!
0:32:23 > 0:32:27I'm going to work harder today than I ever worked in my life.
0:32:27 > 0:32:29I really want to go far in this competition.
0:32:29 > 0:32:31I have a real fire in my belly,
0:32:31 > 0:32:33and to stay on this roller coaster would be...
0:32:33 > 0:32:35oh, brilliant. Absolutely brilliant.
0:32:39 > 0:32:43What are you going to wow us with today, Susie?
0:32:43 > 0:32:48My main course is a fillet of sea bass with cooked cucumber,
0:32:48 > 0:32:52samphire with a vermouth sauce.
0:32:52 > 0:32:56My dessert is fig and kataifi nests.
0:32:56 > 0:33:01It's used in a lot of Middle Eastern dishes with rose water custard.
0:33:01 > 0:33:04- They're quite dainty dishes.- Yes.
0:33:04 > 0:33:07I want to become a more refined cook in terms of
0:33:07 > 0:33:09really balancing flavours.
0:33:09 > 0:33:12Not just putting stuff on the plate that I like to eat.
0:33:14 > 0:33:18I like the sound of Susie's dishes, with a word of caution
0:33:18 > 0:33:21because she's got big flavourings going with her food.
0:33:26 > 0:33:31Cooking for past champions today is nerve-racking, but quite exciting.
0:33:31 > 0:33:33If they like my food, I'll be over the moon.
0:33:33 > 0:33:36I'll be so happy, so, yeah, I'm looking forward to it.
0:33:40 > 0:33:43Sofia, right, fascinating ingredients.
0:33:43 > 0:33:46I cannot for the life of me work out what your dessert is.
0:33:46 > 0:33:49Well, you will be, um, possibly scared to hear
0:33:49 > 0:33:51that I'm making panna cotta again.
0:33:51 > 0:33:52Mm-mm-mm...
0:33:52 > 0:33:55I really want to prove that I can make a damn good panna cotta.
0:33:55 > 0:33:58The main course is going to be a venison steak which I'm going
0:33:58 > 0:34:00to rub with cinnamon, serve it with celeriac mash,
0:34:00 > 0:34:03and lingonberry red wine jus.
0:34:03 > 0:34:06You must be keen to stay in this competition...
0:34:06 > 0:34:07I'm really keen, yeah.
0:34:07 > 0:34:09Kind of driven by the annoyance from yesterday
0:34:09 > 0:34:10from making such stupid mistakes.
0:34:10 > 0:34:12I really want to prove that I can do a better job.
0:34:15 > 0:34:18I don't know whether Sofia attempting a panna cotta
0:34:18 > 0:34:21on MasterChef for the second time is brave,
0:34:21 > 0:34:24sensible, or just plain foolhardy.
0:34:27 > 0:34:29You've had 15 minutes.
0:34:32 > 0:34:36Timing is definitely a worry because it was difficult getting out
0:34:36 > 0:34:40one dish in an hour so far, plus the dessert.
0:34:40 > 0:34:43It's definitely a worry.
0:34:47 > 0:34:50- Celiyah, you look really happy. - Yeah, I'm happy.
0:34:50 > 0:34:52I'm always happy when I'm cooking.
0:34:52 > 0:34:54And by the looks of some of your ingredients here we're going
0:34:54 > 0:34:56straight back to the Caribbean.
0:34:56 > 0:34:59We're going to go with Jamaica's national dish, ackee and saltfish.
0:34:59 > 0:35:02Dessert, we're going to have profiteroles with, like,
0:35:02 > 0:35:03a passion fruit cream.
0:35:03 > 0:35:05And then I'm going to drizzle it with white chocolate.
0:35:05 > 0:35:08- You're not concerned about the pressure today, Celiyah?- No.
0:35:08 > 0:35:11The only pressure in the cooker is going to be coming from the pans.
0:35:11 > 0:35:14I'm going to keep my cool and just focus on what I've got to do.
0:35:15 > 0:35:19The ackee and saltfish, that's a lovely tasting dish, John.
0:35:19 > 0:35:20But, it comes in a frying pan.
0:35:20 > 0:35:22You're right, it comes in a frying pan.
0:35:22 > 0:35:24If she can make it pretty, then wow.
0:35:30 > 0:35:34I'm feeling pretty good after the first two tests.
0:35:34 > 0:35:36The feedback was really strong.
0:35:36 > 0:35:39What I'd like to show them today is that
0:35:39 > 0:35:42I can do food that's a bit more fun, but still is really delicious.
0:35:47 > 0:35:51- Michael, you don't look as calm. - I've got a huge amount to do today.
0:35:51 > 0:35:55I'm making a chilli with beef brisket, with a macaroni cheese.
0:35:55 > 0:35:59- Chilli con carne with mac & cheese? - Yes.- For a quarterfinal place?
0:35:59 > 0:36:00Everybody loves it.
0:36:00 > 0:36:02And then for dessert?
0:36:02 > 0:36:03For dessert we have chocolate brownie,
0:36:03 > 0:36:07caramelized banana pure, and we have a hazelnut crumble.
0:36:07 > 0:36:09There's a quarterfinal place at stake,
0:36:09 > 0:36:11so, I think it's important to show you
0:36:11 > 0:36:13something different to yesterday.
0:36:13 > 0:36:16I am very, very much looking forward to your dessert.
0:36:16 > 0:36:19- I'm looking forward to serving it to you, Gregg.- Mac & cheese...
0:36:23 > 0:36:27Chilli con carne and mac & cheese...really?
0:36:28 > 0:36:30I'm not concerned about the combination at all,
0:36:30 > 0:36:32but it's got to be special.
0:36:36 > 0:36:38You've had 20 minutes, 20 minutes gone.
0:36:39 > 0:36:43MUSIC: "The Jean Genie" by David Bowie
0:36:45 > 0:36:50Dhruv Baker was crowned MasterChef champion in 2010.
0:36:53 > 0:36:56After I won, the phone didn't stop ringing, and it was just this
0:36:56 > 0:36:59complete whirlwind, at least for the first 6 to 12 months.
0:37:02 > 0:37:05Over the last few years, he has built a catering company,
0:37:05 > 0:37:09become a food journalist, and is currently working on his first book.
0:37:20 > 0:37:22I often wonder what would have happened had
0:37:22 > 0:37:23I not sent that application off,
0:37:23 > 0:37:28and it doesn't bear thinking about because I would not change
0:37:28 > 0:37:30anything about my life right now, and it was all
0:37:30 > 0:37:33entirely down to being on MasterChef and winning MasterChef.
0:37:33 > 0:37:36MUSIC: "Country House" by Blur
0:37:36 > 0:37:40Chris Gates walked away from his job as a civil servant after
0:37:40 > 0:37:41becoming a finalist in 2009.
0:37:41 > 0:37:46Getting into the final was great, it was a really fantastic feeling.
0:37:46 > 0:37:48It was actually being on MasterChef that I really liked the idea
0:37:48 > 0:37:51of working behind the scenes, so I started working as a home economist.
0:37:53 > 0:37:57He now works as a food stylist for magazines and television.
0:37:57 > 0:37:59And this year, he's made a new leap
0:37:59 > 0:38:02and launched his own street food company.
0:38:06 > 0:38:08Life has totally changed since MasterChef.
0:38:08 > 0:38:10I think mainly for me, as well as giving me a kick
0:38:10 > 0:38:12in the right direction in terms of food,
0:38:12 > 0:38:14it was a massive confidence boost.
0:38:14 > 0:38:17But, it's not a free pass you have to work at it.
0:38:19 > 0:38:242006 finalist, Hannah Miles, has become MasterChef's
0:38:24 > 0:38:27most successful and prolific writer.
0:38:28 > 0:38:31I'm averaging about four books a year,
0:38:31 > 0:38:33which is crazy because I still work as a lawyer.
0:38:33 > 0:38:36Now, I've got a book shelf with 17 books on it that are mine.
0:38:39 > 0:38:42Pretty amazing achievement. I'm really proud of myself.
0:38:44 > 0:38:47At the moment I'm working on an Alice in Wonderland tea
0:38:47 > 0:38:49developing recipes for that.
0:38:49 > 0:38:52Alice in Wonderland is one of my favourite books,
0:38:52 > 0:38:55so coming up with lots of novel recipes has been real enjoyment.
0:39:00 > 0:39:04Ah, yum! Do you think there's enough cake, Rosie?
0:39:04 > 0:39:06Ah, Josh, you've got to have a little bit of this.
0:39:08 > 0:39:11If you'd have told me six years ago I'd be sitting here today
0:39:11 > 0:39:13writing my 17th cookbook, I would not have believed you.
0:39:13 > 0:39:16So, for me, it has 100 percent been worth it.
0:39:16 > 0:39:17It was amazing experience
0:39:17 > 0:39:20and one that I will remember for the rest of my life.
0:39:22 > 0:39:23- Hey, you all right? - Hey, how you doing?
0:39:26 > 0:39:29- You've got just 20 minutes, Susie.- Yep.
0:39:33 > 0:39:36So, Susie is cooking sea bass with vermouth and cucumber and samphire.
0:39:37 > 0:39:40It sounds simple, but I quite like that.
0:39:40 > 0:39:43The key is to get that sea bass cooked perfectly.
0:39:43 > 0:39:45The vermouth can't overpower it.
0:39:45 > 0:39:47And the samphire, it's such a salty ingredient
0:39:47 > 0:39:50so she's got to be really careful with her seasoning.
0:39:53 > 0:39:56A couple of minutes, Susie. Will we be out of here in two minutes?
0:39:56 > 0:39:58Possibly one minute late.
0:39:58 > 0:40:01I like your calmness. I wish I shared it.
0:40:08 > 0:40:11- All right. - I'd like it to be a bit thicker.
0:40:11 > 0:40:13- Well done.- Thank you.
0:40:19 > 0:40:20Hello.
0:40:29 > 0:40:31You've got a fillet of sea bass with cooked cucumber
0:40:31 > 0:40:33and samphire in a vermouth sauce.
0:40:34 > 0:40:36Thank you.
0:40:46 > 0:40:49The fish is cooked perfectly, nice bit of crispness on the skin.
0:40:49 > 0:40:52I was a bit dubious about cooked cucumber,
0:40:52 > 0:40:54but I think it's delicious. Works really, really well.
0:40:54 > 0:40:57The only thing that slightly lets it down for me is the sauce.
0:40:57 > 0:41:00There needs to be more of it and it needs more flavour.
0:41:00 > 0:41:01I can't really taste the vermouth in it.
0:41:03 > 0:41:05Absolutely love the flesh of the fish.
0:41:05 > 0:41:07The sauce hasn't worked at all, it's not thick enough,
0:41:07 > 0:41:10- therefore you don't pick up any flavour.- I'm sad there's no sauce.
0:41:10 > 0:41:14But, in a way, I quite like the way it's just set out.
0:41:14 > 0:41:15It's a bold statement.
0:41:17 > 0:41:20- I'm not very happy with the sauce. - You were four minutes over, right?
0:41:20 > 0:41:23- You've now got 15 minutes for the dessert, yeah?- All right.
0:41:25 > 0:41:27All right, I'm feeling the pressure now.
0:41:28 > 0:41:31So for dessert she's doing fig and kataifi nests,
0:41:31 > 0:41:34and I think that's a really sort of fine pastry
0:41:34 > 0:41:37with rose water custard and rose petal syrup.
0:41:37 > 0:41:39The dessert doesn't fill me with joy.
0:41:39 > 0:41:41I really don't like rose water.
0:41:41 > 0:41:44So, maybe she can convert me today into liking it.
0:41:46 > 0:41:48- Is that your second load of custard, Susie?- Yep.
0:41:48 > 0:41:50What happened, did you curdle it?
0:41:50 > 0:41:52No, the rose water was far too strong.
0:41:59 > 0:42:01You have 60 seconds to go.
0:42:02 > 0:42:04- The pressure is immense. - Welcome to MasterChef.
0:42:08 > 0:42:09- Well done.- Good, Susie.
0:42:20 > 0:42:21Whoa, whoa, whoa!
0:42:22 > 0:42:25Petals are blowing everywhere. It really is...
0:42:26 > 0:42:27Sorry.
0:42:32 > 0:42:37We've got baked fig in a kataifi nest with rose water custard,
0:42:37 > 0:42:39and a rose syrup.
0:42:40 > 0:42:41- Thank you.- Cheers.
0:42:43 > 0:42:45I think it looks really, really unusual.
0:42:45 > 0:42:48I've not seen a dessert like this in a long while.
0:42:54 > 0:42:57Um, if I'm honest, I'm really not a fan of the fig at all.
0:42:57 > 0:42:59It's dry, there's almost like a bitterness coming from it.
0:42:59 > 0:43:02I think the thing I dislike the most is the rose petals
0:43:02 > 0:43:06they don't have any flavour and it's a really horrible texture.
0:43:06 > 0:43:09It's a real shame because the first course was so delicious.
0:43:11 > 0:43:13That's just an over sweetened mush to me.
0:43:13 > 0:43:16Too much sugar in the custard, and syrup on it as well.
0:43:16 > 0:43:17It's too sweet, even for me.
0:43:17 > 0:43:21It's a shame, it's disappointing as a dish in flavour and texture.
0:43:22 > 0:43:28Oh, man! Wish I could rewind and go, "hang on, let me start again."
0:43:28 > 0:43:29SHE LAUGHS
0:43:31 > 0:43:32It is what it is.
0:43:37 > 0:43:40Sofia's main reads well. It's cinnamon crusted venison fillet
0:43:40 > 0:43:42with truffle celeriac mash, black carrots,
0:43:42 > 0:43:45pea shoots and pinot noir and lingon jus.
0:43:45 > 0:43:48There's some pretty punchy flavours going on with this,
0:43:48 > 0:43:50so it's going to be a real balancing act.
0:43:51 > 0:43:54- You've got just over two minutes, Sofia.- Yep.
0:43:56 > 0:43:58How do say, "hurry up" in Swedish?
0:43:58 > 0:43:59THEY SAY "HURRY UP" IN SWEDISH
0:43:59 > 0:44:00Kind of.
0:44:10 > 0:44:13- What's the matter? - I'm not happy with my sauce at all.
0:44:13 > 0:44:14- Not thick enough?- No.
0:44:15 > 0:44:17Right, you've got to go now, Sofia, please.
0:44:24 > 0:44:25Hello.
0:44:35 > 0:44:38I've made you a cinnamon crusted venison fillet
0:44:38 > 0:44:43with truffle celeriac mash and purple carrots, and a red wine jus.
0:44:44 > 0:44:45- Enjoy.- Thank you.
0:44:55 > 0:44:57Well, I think the venison is delicious.
0:44:57 > 0:44:58The cinnamon I quite like on it,
0:44:58 > 0:45:02but I'm not convinced by the celeriac mash. It's quite stodgy.
0:45:02 > 0:45:05The sauce is a bit sort of wishy-washy,
0:45:05 > 0:45:07but other than that I think it's a really decent bit of cooking
0:45:07 > 0:45:10and I would happily polish that plate off.
0:45:11 > 0:45:12I love the look of this dish,
0:45:12 > 0:45:17but I have to say we've got another fault, and that is that sauce.
0:45:17 > 0:45:19Gregg...chill.
0:45:19 > 0:45:21Come on, that's a beautiful looking thing, mate.
0:45:23 > 0:45:25I think it's lovely.
0:45:25 > 0:45:28For an amateur, mate, I think it's a really, really tasty,
0:45:28 > 0:45:30interesting dish.
0:45:31 > 0:45:36- OK...dessert. 15 minutes, yeah. - 15 minutes for that panna cotta.
0:45:39 > 0:45:41Sofia's dessert... the Swedish whey butter panna cotta,
0:45:41 > 0:45:43rosemary caramel and blackberry compote.
0:45:44 > 0:45:46I've never had whey butter panna cotta
0:45:46 > 0:45:47and I'm really excited to try that.
0:45:47 > 0:45:50And rosemary caramel, that could be incredible.
0:45:52 > 0:45:54That looks good, very good.
0:45:54 > 0:45:56- You can make panna cottas!- Yay.
0:46:13 > 0:46:15- Thank you.- You're welcome.
0:46:15 > 0:46:18I've made a whey butter panna cotta, cloudberry coulis on top,
0:46:18 > 0:46:24and blackberry balsamic compote, and a rosemary caramel, also.
0:46:24 > 0:46:26ALL: Thank you.
0:46:26 > 0:46:30- It's got a really nice little wobble to it.- It smells delicious.
0:46:30 > 0:46:31It really does.
0:46:37 > 0:46:39I think this is awesome. Really good.
0:46:39 > 0:46:41It's the best dish I've eaten so far today.
0:46:41 > 0:46:44And spice has got through the blackberries, I can't work out
0:46:44 > 0:46:47whether it's cinnamon or allspice, or something, but that's delicious.
0:46:47 > 0:46:50I think it's a really, really good dessert. Like, really good.
0:46:50 > 0:46:52This is just perfect.
0:46:52 > 0:46:54I don't think I've had a panna cotta like that
0:46:54 > 0:46:55for as long as I can remember.
0:46:55 > 0:46:58It is stunning! If I made this I'd be so proud.
0:46:59 > 0:47:02Sofia had a point to prove, that she could make a panna cotta...
0:47:02 > 0:47:04oh, she can do that.
0:47:04 > 0:47:06And she has got some very interesting flavours
0:47:06 > 0:47:07this time that work.
0:47:16 > 0:47:17Wow, that was the...
0:47:17 > 0:47:21Possibly the most stressful thing I've ever done in my entire life.
0:47:21 > 0:47:23I just, I was just shaking. It was kind of, yeah...
0:47:23 > 0:47:24It was very stressful.
0:47:26 > 0:47:30- Nice, Celiyah. You on time? - Yeah. Hopefully.
0:47:33 > 0:47:37Saltfish and ackee with fried dumplings and plantain chips.
0:47:37 > 0:47:40Pretty classic, West Indian fare there.
0:47:40 > 0:47:42Interesting to see how she presents it.
0:47:45 > 0:47:48Looks really interesting. Well done.
0:47:48 > 0:47:50- You ready to go?- Yeah.- Good job.
0:48:02 > 0:48:03Thank you.
0:48:04 > 0:48:07Jamaica's national dish of ackee and saltfish.
0:48:07 > 0:48:11We've got fried dumplings and plantain with plantain puree inside.
0:48:11 > 0:48:13Thank you.
0:48:19 > 0:48:23- It's got a bit of a kick!- Oh, a bit of a kick!- Was that from there?
0:48:23 > 0:48:26- I think it's from the fish. - That's really quite hot.
0:48:26 > 0:48:28Yeah, it is, it's nice.
0:48:28 > 0:48:32It's really punchy, full of chilli, and you've got nice sweetness,
0:48:32 > 0:48:34it's salty.
0:48:34 > 0:48:35I don't know about you guys,
0:48:35 > 0:48:37but I've never had anything quite like this before.
0:48:37 > 0:48:39- I think it's really good. - Just delicious.
0:48:39 > 0:48:42- Really delivers on flavour on every level.- I love it.
0:48:45 > 0:48:48Whoa, whoa!
0:48:48 > 0:48:50Really very, very good. I like it a lot.
0:48:50 > 0:48:52I'm really pleased with Celiyah
0:48:52 > 0:48:54because that is actually knocking on the door of delicious.
0:48:56 > 0:48:58Keep it together... 15 minutes, dessert.
0:49:01 > 0:49:04So, the dessert, mango and passion fruit profiteroles with milk
0:49:04 > 0:49:05and white chocolate...
0:49:05 > 0:49:07I love profiteroles, I like fruit,
0:49:07 > 0:49:10and who doesn't like chocolate, so this one could be a real winner.
0:49:10 > 0:49:12It's a real skill getting choux pastry right,
0:49:12 > 0:49:14getting it not soggy in the middle.
0:49:16 > 0:49:19- Is there passion fruit and mango in that mixture?- Just passion fruit.
0:49:19 > 0:49:21I didn't get a chance to do my mango.
0:49:30 > 0:49:32- It looks really pretty.- Well done.
0:49:46 > 0:49:49Passion fruit profiteroles with white chocolate
0:49:49 > 0:49:52and grated milk chocolate.
0:49:52 > 0:49:53- Thank you.- Hope you enjoy.
0:49:59 > 0:50:01What she's done really well is cook the choux pastry.
0:50:01 > 0:50:04It's light, it's crisp, but for me that's where it stops.
0:50:04 > 0:50:06The creme pat in the middle is too sweet and sickly,
0:50:06 > 0:50:08and then you've got the white chocolate on top.
0:50:08 > 0:50:11And, what it really needed was some fresh fruit with it.
0:50:11 > 0:50:14It's all just a bit flat and a bit sweet and a little bit cloying.
0:50:14 > 0:50:18- It's a bit boring to be honest. - It's not something I want to eat.
0:50:18 > 0:50:20Not quite the dessert I was expecting.
0:50:20 > 0:50:23Far too rich, too sweet, and too sticky.
0:50:23 > 0:50:26Ackee and saltfish from Celiyah was such a success.
0:50:26 > 0:50:27It seems like she's used all her energy
0:50:27 > 0:50:29and forgotten about her dessert.
0:50:36 > 0:50:39I feel drained, but really happy with how it went today.
0:50:41 > 0:50:44I didn't do exactly what I wanted to do with the dessert,
0:50:44 > 0:50:45but it looked pretty on the plate...
0:50:45 > 0:50:47just hope it tastes as good.
0:50:48 > 0:50:51- You on time, Michael?- Ish...
0:50:53 > 0:50:55Michael's dish I'm really looking forward to.
0:50:55 > 0:50:56Brisket chilli with mac and cheese...
0:50:56 > 0:50:59I can't think of many more comforting things.
0:50:59 > 0:51:01Cooking a brisket in an hour is going to be pretty tricky,
0:51:01 > 0:51:03so we'll see how he does that.
0:51:10 > 0:51:12Push, push. Go, go.
0:51:13 > 0:51:14Now, go. Mac & cheese.
0:51:29 > 0:51:30Hi, how you doing?
0:51:34 > 0:51:39Here we have a Texan style chilli with macaroni and cheese. Thank you.
0:51:39 > 0:51:41- JUDGES: Thank you. - Thanks, guys, enjoy.
0:51:43 > 0:51:45I really love the simplicity of it, it's great.
0:51:45 > 0:51:49I do, trying to make a chilli look dainty...and he has.
0:51:56 > 0:51:57The brisket...
0:51:57 > 0:52:00it was always going to be a concern trying to cook that in an hour.
0:52:00 > 0:52:02I think it's dry, and I think it's a bit tough.
0:52:02 > 0:52:04Struggling to cut it with a knife, really.
0:52:04 > 0:52:07And the mac & cheese...you know, it's so over salty.
0:52:07 > 0:52:09It's just not something I want to eat.
0:52:09 > 0:52:12There's errors that are fairly fundamental.
0:52:12 > 0:52:13A bit sad.
0:52:15 > 0:52:17The brisket has actually gone dry.
0:52:17 > 0:52:19He does, however, have a good flavour in there,
0:52:19 > 0:52:21but, I'll tell you what, the way I've seen him cook
0:52:21 > 0:52:23compared to what he's done here today...
0:52:23 > 0:52:24I'm a bit disappointed in him.
0:52:24 > 0:52:29- Right, brownies...15 minutes, please, Michael.- Right, OK.
0:52:32 > 0:52:33Michael's dessert...
0:52:33 > 0:52:36We've got hazelnut crumble, chocolate brownie,
0:52:36 > 0:52:37banana and creme fraiche...
0:52:37 > 0:52:41that sounds pretty much like a match made in heaven for me.
0:52:41 > 0:52:42What's not to like?
0:52:42 > 0:52:45I'm really excited about getting amongst that, and you're
0:52:45 > 0:52:48probably going to have to roll me out of here after I've eaten it.
0:52:49 > 0:52:51- Two minutes please, mate. - No problem.
0:52:54 > 0:52:56Last bit. Good, lad.
0:52:58 > 0:52:59Go, go, go. Well done, you.
0:53:09 > 0:53:10Here you go.
0:53:11 > 0:53:15Here we have a chocolate brownie, caramelized banana puree,
0:53:15 > 0:53:17and a hazelnut crumble.
0:53:17 > 0:53:18Thank you. Enjoy.
0:53:27 > 0:53:30I really, really like this. The brownie is really good.
0:53:30 > 0:53:33It's got like a lovely little crispy crust,
0:53:33 > 0:53:34it's quite gooey in the middle.
0:53:34 > 0:53:37I think the puree's a little bit too salty, but otherwise,
0:53:37 > 0:53:41- I'm quite a big fan of it.- I think it's quite an accomplished dish.
0:53:41 > 0:53:43He's kind of redeemed himself more with this dish.
0:53:50 > 0:53:55- Bleh!- You're joking.- Gah, that banana, what's he got in there?!
0:53:55 > 0:53:57- Are you serious? - There's a load of salt in it.
0:53:57 > 0:53:59Eat the whole lot together with the brownie!
0:54:03 > 0:54:05- Honestly... - I want something sweeter.
0:54:05 > 0:54:08Desserts used to be called sweets for the simple reason
0:54:08 > 0:54:09that they used to be sweet.
0:54:11 > 0:54:12That is lovely.
0:54:12 > 0:54:15Altogether, as one big mouthful, actually quite delicious.
0:54:19 > 0:54:25I'm really relieved, I think is the overwhelming emotion at the moment.
0:54:25 > 0:54:26I'm pleased with what I put out
0:54:26 > 0:54:28and I think people enjoy eating it, I hope.
0:54:34 > 0:54:38Today I ate some really, really good food and that's made me full of joy.
0:54:38 > 0:54:40We've got four really strong cooks in here, we know that.
0:54:40 > 0:54:43I don't know what Michael was playing at today.
0:54:43 > 0:54:47Watching the man previously show so much skill, I don't understand why
0:54:47 > 0:54:50I got the "sticking it in a pot and stir it" style of cooking.
0:54:50 > 0:54:52The reason I think that you're disappointed
0:54:52 > 0:54:55is you are so stunned by his Calling Card and so impressed
0:54:55 > 0:55:00by his invention test, and I think that set him up almost for a fall.
0:55:00 > 0:55:02But, one thing is not deniable about Michael,
0:55:02 > 0:55:05and that is he's got no shortage of skill, nor ideas.
0:55:07 > 0:55:11Sofia gave us one absolutely outstanding dessert.
0:55:11 > 0:55:15I liked her venison, but again, we've got a big mistake.
0:55:15 > 0:55:17- And that was her sauce. - OK, sauce is wrong.
0:55:17 > 0:55:19As for the rest of it though, it was amazing.
0:55:19 > 0:55:21Sofia is just an elegant cook.
0:55:21 > 0:55:25She doesn't have the experience just yet, but she's got promise.
0:55:25 > 0:55:30Susie, for all her failed sauce of vermouth which he promised us,
0:55:30 > 0:55:32the fish was beautifully cooked.
0:55:32 > 0:55:35The dessert from Susie...wasn't convinced.
0:55:35 > 0:55:39- The whole thing was just to sweet. - Conceptually, Susie is a great cook.
0:55:39 > 0:55:42It's just about implementation, and that's got to do with technique.
0:55:44 > 0:55:46Celiyah's main course I loved.
0:55:46 > 0:55:49The flavour that was coming from the salt cod, the ackee,
0:55:49 > 0:55:50and the chillies was beautiful.
0:55:50 > 0:55:55Although, we saw Celiyah's inexperience with her dessert.
0:55:55 > 0:55:59I totally agree with you. The profiteroles showed skill...
0:55:59 > 0:56:00the flavours, all wrong.
0:56:03 > 0:56:06We now are getting an idea of the standard of the competition.
0:56:06 > 0:56:08So, who is good enough?
0:56:22 > 0:56:28That was an exceptional round. You four cooking so, so well.
0:56:28 > 0:56:31Thank you. What a joy.
0:56:32 > 0:56:36Well, two of you are going through to become quarterfinalists.
0:56:36 > 0:56:37Two of you are leaving us.
0:56:42 > 0:56:45Our first quarterfinalist...
0:56:45 > 0:56:47is Sofia.
0:56:47 > 0:56:48Congratulations.
0:56:50 > 0:56:53Thank you. Well done, you. Well done. Good job.
0:56:58 > 0:57:01Our second quarterfinalist is...
0:57:07 > 0:57:08..Michael.
0:57:09 > 0:57:12Well done. Well done, sir. Very well done.
0:57:14 > 0:57:16Susie, Celiyah...sorry.
0:57:22 > 0:57:24I'm not surprised.
0:57:24 > 0:57:28It's just such a shame cos I really didn't want to go home.
0:57:28 > 0:57:31It's got to be one of the best experiences I've had.
0:57:31 > 0:57:33It has been so much fun. Oh, I'm going to keep cooking.
0:57:33 > 0:57:36I mean, the kids won't allow me not to.
0:57:45 > 0:57:48That feels pretty damn amazing, if I may say so.
0:57:48 > 0:57:51I'm just completely over the moon. I'm really, really happy.
0:57:53 > 0:57:55Absolutely blown away. It will take a while for it to sink in, I think.
0:57:55 > 0:57:58Looking forward to finding out what comes next.
0:57:58 > 0:58:00It's a real step into the unknown now.
0:58:04 > 0:58:07Tomorrow night, six new hopefuls will battle
0:58:07 > 0:58:10for a place in Friday's quarterfinals.
0:58:13 > 0:58:16That is proper, proper, up there, lovely.