0:00:02 > 0:00:03- NARRATOR:- MasterChef 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 > 0:00:12It's burnt!
0:00:12 > 0:00:15No! We call that enthusiastically crisp.
0:00:15 > 0:00:19Each week, 12 new contestants battle for just four places
0:00:19 > 0:00:21in 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 > 0:00:29It's not as lovely as your pear.
0:00:30 > 0:00:31- I love it! - Ha-ha!
0:00:33 > 0:00:38They wanna survive this competition, they're gonna have to be good.
0:00:38 > 0:00:40Cooking doesn't get tougher than this.
0:00:49 > 0:00:52These six amateurs all think they've got what it takes
0:00:52 > 0:00:55to become MasterChef.
0:00:57 > 0:00:58But at the end of today's heat,
0:00:58 > 0:01:02only two will become quarterfinalists.
0:01:15 > 0:01:18Welcome to the MasterChef kitchen.
0:01:18 > 0:01:21This, your first test, is your calling card.
0:01:22 > 0:01:26A dish that tells us something about you.
0:01:26 > 0:01:30Your own food, and we hope, the food that you love to cook.
0:01:31 > 0:01:34Ladies and gentlemen, one hour. Let's cook.
0:01:45 > 0:01:47I'm a paramedic.
0:01:47 > 0:01:51I've been a paramedic for a number of years.
0:01:51 > 0:01:54Constantly thinking on your feet. Things change, things evolve.
0:01:55 > 0:01:59Hopefully, I can take that into the kitchen and make it work for me.
0:02:00 > 0:02:02Joel, I can't work out what you're making
0:02:02 > 0:02:05'cause you've got salmon over here and then you've got pastry as well.
0:02:05 > 0:02:09I have. What I'm gonna do is an asparagus and salmon tart.
0:02:09 > 0:02:12And then we're gonna have a raw asparagus salad on the side.
0:02:12 > 0:02:15- Where you from, Joel? - North Queensland, Townsville.
0:02:15 > 0:02:17- I love the sound of what you're cooking. Thanks, mate.- Thank you.
0:02:17 > 0:02:20- Relax! - Yeah, absolutely. All good.
0:02:22 > 0:02:24Aussie Joel is running around like a madman.
0:02:26 > 0:02:29That tart has to be cooked really beautifully.
0:02:29 > 0:02:31The sauce has to be well flavoured.
0:02:31 > 0:02:34But what happens when you put a sauce inside a tart?
0:02:34 > 0:02:35You get a soggy bottom.
0:02:39 > 0:02:41I'm quite disorganised.
0:02:43 > 0:02:49I'm not a particularly naturally... methodical cook.
0:02:52 > 0:02:53Angela, what are you making?
0:02:53 > 0:02:59I'm making a Thai duck curry, lime leaf rice and a cucumber salad.
0:02:59 > 0:03:02- You've got some serious Thai ingredients on here.- Yes.
0:03:02 > 0:03:04I cook a lot of Thai food at home. I love it.
0:03:04 > 0:03:06Angela, I'm very much looking forward to this.
0:03:06 > 0:03:11I hope you like it. Timing's not my best...bit.
0:03:11 > 0:03:14Great! Well, that augurs well for the future.
0:03:20 > 0:03:22Other contestants will have a lot more experience than me.
0:03:24 > 0:03:27But I've got a lot of passion behind me.
0:03:27 > 0:03:29I do. I will give it everything I've got.
0:03:32 > 0:03:33What are you making, Verity?
0:03:33 > 0:03:36I'm making Moroccan lamb cutlets with a spicy carrot salad
0:03:36 > 0:03:38and a sweet potato and mango mash.
0:03:38 > 0:03:40I like to just mix it up a bit,
0:03:40 > 0:03:42so I don't like to stick to just one certain genre of food.
0:03:42 > 0:03:46I like to just invent randomly amazing dishes.
0:03:46 > 0:03:48- This unusual food that you make. - Yes?
0:03:48 > 0:03:51Serious question - does everybody always like it?
0:03:51 > 0:03:52Yeah, obviously.
0:03:52 > 0:03:54I wouldn't be here if they didn't.
0:03:54 > 0:03:56What do you do right now? Do you do something unusual?
0:03:56 > 0:03:58Er, no, I do something really boring, actually.
0:03:58 > 0:04:01I'm an IT recruitment consultant.
0:04:03 > 0:04:06We have got Moroccan flavours and we've got Thai flavours.
0:04:08 > 0:04:10It's fusion all the way for Verity.
0:04:11 > 0:04:15Or confusion - whichever way you look at it.
0:04:19 > 0:04:22You're halfway! Half an hour left.
0:04:29 > 0:04:31I'm really competitive.
0:04:31 > 0:04:33I'm super competitive.
0:04:34 > 0:04:37I wouldn't be here if I didn't want to win.
0:04:38 > 0:04:40David, where are you from?
0:04:40 > 0:04:42I'm from Gateshead, just south of Newcastle.
0:04:42 > 0:04:43What are you making?
0:04:43 > 0:04:45I'm making a pan-fried duck breast
0:04:45 > 0:04:47with a parmesan flavoured soft polenta
0:04:47 > 0:04:50and some wild mushrooms fried with garlic and parsley,
0:04:50 > 0:04:51and a red wine and port sauce.
0:04:51 > 0:04:54- How good are you, mate? - I think I'm OK, yeah.
0:04:54 > 0:04:56I think we'll see in about an hour's time, won't we?
0:04:56 > 0:04:58- You seem relaxed and happy. Are you? - Yeah.
0:04:58 > 0:05:01Now I'm in and now I'm cooking I'm...I'm...I'm comfortable.
0:05:01 > 0:05:03- Best of luck, mate. - Thank you very much. Cheers.
0:05:08 > 0:05:10I'm not necessarily a showy cook.
0:05:10 > 0:05:13I prefer just things to taste...amazing.
0:05:14 > 0:05:17Hopefully, I won't make an absolute fool of myself.
0:05:21 > 0:05:24Liam, I wanna know who's put you up for this?
0:05:24 > 0:05:26My pushy girlfriend, shall we say.
0:05:26 > 0:05:31I'm used to saying "I can do that" and she said, "Well, go on, then."
0:05:31 > 0:05:33- Where are you from? - I'm from Doncaster.
0:05:33 > 0:05:35- What do you do right now? - I just work in a supermarket.
0:05:35 > 0:05:38Chucking beans out on shelves. You know, living the dream.
0:05:38 > 0:05:40So have you got another dream?
0:05:40 > 0:05:43To get out of there as soon as I can and hopefully become a chef.
0:05:43 > 0:05:46- What are you cooking right now? - I'm doing a Thai beef curry.
0:05:46 > 0:05:49I went to Thailand and fell in love with the food over there.
0:05:49 > 0:05:53I've had a love affair with curry since I were 10 years old as well.
0:05:53 > 0:05:55- Best of luck, big man. - Thank you. Cheers, Gregg.
0:05:58 > 0:06:00Sweet, sour, salty and hot.
0:06:00 > 0:06:02They're the four notes we need to be able to taste
0:06:02 > 0:06:03and it's gotta be fragrant.
0:06:04 > 0:06:08At the same time, Liam's going to cook his rice.
0:06:08 > 0:06:10I have seen more disastrous rice in this competition
0:06:10 > 0:06:12than I have chocolate fondants.
0:06:17 > 0:06:19You've got 10 minutes left.
0:06:23 > 0:06:27I want cooking to be part of my life, a bigger part of my life.
0:06:27 > 0:06:30And I think MasterChef is a really good opportunity to say
0:06:30 > 0:06:32I'm giving myself permission
0:06:32 > 0:06:35to take my love of food a bit more seriously.
0:06:38 > 0:06:40Oliver, what are you making?
0:06:40 > 0:06:42Chicken with cream and tarragon
0:06:42 > 0:06:44served with asparagus and fresh pasta.
0:06:44 > 0:06:47It's based on a recipe my mother taught me called chicken a la creme.
0:06:47 > 0:06:49My mother's French, it's the first recipe she taught me.
0:06:49 > 0:06:51What does Mum think of your cooking?
0:06:51 > 0:06:54I suspect...she doesn't think I'm as good as her.
0:06:54 > 0:06:58But I think she knows that I've got some moves.
0:06:58 > 0:07:00- Have you got some moves, mate? - I think I have some moves, yeah.
0:07:00 > 0:07:02- I'm hoping you do well. - Cheers.
0:07:02 > 0:07:04HE LAUGHS
0:07:06 > 0:07:08What he's doing is chicken with tarragon
0:07:08 > 0:07:09and a cream sauce with some pasta.
0:07:13 > 0:07:15If his mother's a decent cook and she's French,
0:07:15 > 0:07:16then we're in for a treat.
0:07:21 > 0:07:25You've got five minutes only, so you've gotta start plating up.
0:07:30 > 0:07:31You've only got two minutes.
0:07:33 > 0:07:36We've got six really interesting calling cards.
0:07:36 > 0:07:38We've got food from France, Thailand,
0:07:38 > 0:07:42but we have got the odd weird combination, I have to say.
0:07:45 > 0:07:47Just 60 seconds and that's it.
0:07:52 > 0:07:54That's it! Time's up. Stop.
0:07:58 > 0:08:00- NARRATOR:- For his calling card,
0:08:00 > 0:08:05paramedic Joel has made a salmon, leek and asparagus tart
0:08:05 > 0:08:09with a dill and asparagus side salad and a dill and tarragon sauce.
0:08:17 > 0:08:20That's pretty good. It's not perfect.
0:08:20 > 0:08:22Your pastry's good, the salmon is soft.
0:08:22 > 0:08:26The flavour of leek and salmon together is absolutely lovely.
0:08:26 > 0:08:29Great presentation. Good eye. That's pretty good.
0:08:30 > 0:08:32Joel, I'm impressed to a point.
0:08:32 > 0:08:35Your raw asparagus on the side with the salmon and the dill
0:08:35 > 0:08:37seems a bit foreign, a bit hard,
0:08:37 > 0:08:39compared to the glory of the rest of it.
0:08:39 > 0:08:42But your tart's really delicious.
0:08:42 > 0:08:44Your pastry is thin and crisp.
0:08:44 > 0:08:46You don't have a soggy bottom, I'm pleased.
0:08:46 > 0:08:48- I like your cooking a lot, Joel. - Thank you.
0:08:48 > 0:08:49Really like it.
0:08:51 > 0:08:54They said they liked it, so, um...wow.
0:08:55 > 0:08:58That's an amazing feeling, it really is.
0:09:01 > 0:09:06Supermarket worker Liam has made Thai red beef curry
0:09:06 > 0:09:08with lime and coriander rice.
0:09:16 > 0:09:18You've got the red curry paste right.
0:09:18 > 0:09:20It is hot, it's spicy.
0:09:20 > 0:09:22But your issue is the beef.
0:09:22 > 0:09:25All you've got is this flavour of the sauce
0:09:25 > 0:09:27and the sort of shredded, dried beef.
0:09:29 > 0:09:33The flavour of your sauce and the flavour of your rice I really like.
0:09:33 > 0:09:37The texture of your rice and the texture of your beef, is wrong.
0:09:37 > 0:09:38That's alright.
0:09:40 > 0:09:42When they're just stood there just ripping apart your food
0:09:42 > 0:09:44it's hard to listen to.
0:09:44 > 0:09:47I think I need to show them that I can cook.
0:09:49 > 0:09:53Sales rep David's dish is pan-roasted duck breast
0:09:53 > 0:09:56on wild mushrooms and parmesan polenta
0:09:56 > 0:09:59served with a port and red wine sauce.
0:10:09 > 0:10:13Red wine sauce with the duck and the mushrooms - lovely thing.
0:10:13 > 0:10:18We then have soft polenta and duck with parmesan cheese. Lovely.
0:10:18 > 0:10:21But all of those things together as a combination -
0:10:21 > 0:10:24it doesn't work.
0:10:24 > 0:10:27But I gotta say, your cooking is great.
0:10:29 > 0:10:32It's not perfect, but for a start on Masterchef, it's pretty good.
0:10:32 > 0:10:34Thank you.
0:10:37 > 0:10:40University lecturer Oliver's dish
0:10:40 > 0:10:43is chicken with cream and tarragon sauce
0:10:43 > 0:10:46served with asparagus and fresh pasta
0:10:46 > 0:10:49sprinkled with pine nuts and micro herbs.
0:10:56 > 0:10:59LOVE the pasta as fine as it is.
0:10:59 > 0:11:02LOVE that pot of chicken a la mum.
0:11:02 > 0:11:04And I could eat those chicken thighs all day long.
0:11:04 > 0:11:07However, this isn't one dish, it's a medley.
0:11:07 > 0:11:10It's a bit confused, Oliver.
0:11:10 > 0:11:12There's aspects of your cooking which I really like.
0:11:12 > 0:11:14I taste the chicken, I taste the tarragon.
0:11:14 > 0:11:17But the rest of it, to me, is a little bit...confused.
0:11:19 > 0:11:21I can forgive you being excitable at this stage.
0:11:21 > 0:11:22OK.
0:11:24 > 0:11:28Businesswoman Angela has made a Thai duck curry
0:11:28 > 0:11:32with kaffir lime leaf rice, topped with crispy shallots
0:11:32 > 0:11:36and duck skin crackling, served with a cucumber salad.
0:11:45 > 0:11:49I love that that duck curry is smoky from turmeric.
0:11:49 > 0:11:52Your rice is cooked nicely, but what I really like is the extra bits.
0:11:52 > 0:11:55The little fried shallots on top and the duck crackling.
0:11:55 > 0:11:57Your cucumber salad - put it to one side.
0:11:57 > 0:12:00Because trying to eat them all together, it's a bit too much.
0:12:00 > 0:12:04But I like your cooking and I really appreciate the hard work you put in.
0:12:04 > 0:12:07Thank you very much.
0:12:07 > 0:12:10I like the way you build up flavours, I like the way you made the curry.
0:12:10 > 0:12:13It's that sauce - it's too rich for me.
0:12:13 > 0:12:14OK.
0:12:16 > 0:12:18Recruitment consultant Verity
0:12:18 > 0:12:24has made lamb cutlets on a Moroccan sauce and spicy carrot salad
0:12:24 > 0:12:27served with sweet potato and mango mash.
0:12:35 > 0:12:38Your lamb's cooked beautifully, your salad's made really nicely,
0:12:38 > 0:12:41your sauce is lovely and creamy and rich.
0:12:41 > 0:12:43This sweet potato and mango mixture
0:12:43 > 0:12:46should be inside an American celebration pumpkin pie.
0:12:46 > 0:12:48- SHE LAUGHS - It doesn't quite work.
0:12:51 > 0:12:57There are things on here that I believe many people would find odd.
0:12:57 > 0:12:59That mash is half the plate.
0:12:59 > 0:13:02It's a monster mash.
0:13:02 > 0:13:04He hated my mash! So bad.
0:13:05 > 0:13:08Oh, my God. That was a disaster, wasn't it?
0:13:12 > 0:13:13A real exciting round.
0:13:13 > 0:13:15A great calling card from all of you.
0:13:15 > 0:13:20It gives us a bit more of an insight into what you're like as cooks.
0:13:22 > 0:13:24We've got another test coming up next.
0:13:24 > 0:13:27Bigger, tougher, gloves off.
0:13:27 > 0:13:29Off you go.
0:13:41 > 0:13:45Inside the blue box are sweet ingredients.
0:13:45 > 0:13:48Inside the green box are savoury ingredients.
0:13:48 > 0:13:50They get to choose, you get to choose.
0:13:50 > 0:13:53- Sweet, please. - Really? - Yep.
0:13:54 > 0:13:58Hey! Nice!
0:13:58 > 0:14:03John has an hour to invent a dish from raspberries,
0:14:03 > 0:14:07filo pastry, brioche, rolled oats,
0:14:07 > 0:14:10pistachios, rose water,
0:14:10 > 0:14:13creme de cassis, cinnamon and eggs.
0:14:15 > 0:14:18He also has a basic larder.
0:14:18 > 0:14:20- Your hour starts now, John. - Good.
0:14:20 > 0:14:21Best of luck, mate.
0:14:25 > 0:14:27What I'm going to do is I'm going to make raspberry
0:14:27 > 0:14:31and rosewater custard tart with rosewater cream.
0:14:33 > 0:14:38That's good-looking pastry, John. How long will it take to cook?
0:14:38 > 0:14:42- Uh, 20 minutes blind.- Tell me what the filling's going to be again.
0:14:42 > 0:14:44It's going to be raspberries and custard.
0:14:44 > 0:14:49The custard's going to be flavoured with rosewater and sugar and lemon.
0:14:56 > 0:14:59I don't want to be sloppy, I don't want to be soggy.
0:14:59 > 0:15:03- I want it to be impressive.- Custard!
0:15:04 > 0:15:05That looks great.
0:15:10 > 0:15:14Five minutes left, John. That's brilliant.
0:15:14 > 0:15:15Splendid.
0:15:21 > 0:15:24From the sweet box, John's made a raspberry
0:15:24 > 0:15:28and rosewater custard tart with rosewater cream.
0:15:32 > 0:15:35- That is beautifully, beautifully flavoured.- Thank you.
0:15:35 > 0:15:37Let's get 'em in. Invention time.
0:15:51 > 0:15:54This is the sweet and savoury invention test.
0:15:54 > 0:15:58The blue box is sweet, the green box is savoury.
0:16:00 > 0:16:04Firstly, we're going to give you ten minutes to devise the dish you're
0:16:04 > 0:16:05going to cook.
0:16:11 > 0:16:14Two contestants have chosen the sweet box like John,
0:16:14 > 0:16:19and the other four chose the savoury box, which contains chicken thighs,
0:16:19 > 0:16:25black pudding, roquefort, shiitake mushrooms, tarragon, rice noodles,
0:16:25 > 0:16:30baby leaf spinach, a red pepper and spring onions.
0:16:31 > 0:16:33These are beautiful things.
0:16:33 > 0:16:37If you can't make something tasty out of that, then...can't cook.
0:16:47 > 0:16:51Ladies and gentlemen, lot at stake here, because at the end of this invention test,
0:16:51 > 0:16:54two of you will be leaving the competition.
0:16:54 > 0:16:57One hour. One dish. Let's cook.
0:17:12 > 0:17:15- Liam, how are you feeling now after the first round?- Not great,
0:17:15 > 0:17:18because I don't think I did the best I could first time round.
0:17:18 > 0:17:20And what can you do about that now? How can you rectify that?
0:17:20 > 0:17:24Come out all guns blazing, just try and do the best I can with this one.
0:17:29 > 0:17:32Why the savoury box, Verity?
0:17:32 > 0:17:35Because I was too scared to see what would be in the sweet box.
0:17:39 > 0:17:4115 minutes gone.
0:17:48 > 0:17:51- What do you think you might be feeding us, Joel? - HE LAUGHS
0:17:51 > 0:17:53Can you not... Yeah, it's a little bit hectic at the moment.
0:17:53 > 0:17:58You get plenty of ideas and they obviously they chop and change throughout the course of the dish.
0:17:58 > 0:18:01Joel from Australia, and we have now layers of filo pastry
0:18:01 > 0:18:04and raspberries and praline, and we have sugar.
0:18:04 > 0:18:05Joel is in a right pickle.
0:18:12 > 0:18:15Ladies and gentlemen, you are halfway. Halfway.
0:18:15 > 0:18:1730 minutes gone, 30 minutes left.
0:18:22 > 0:18:26- Angela, you're looking really sort of nervous.- It is quite daunting.
0:18:26 > 0:18:30- Don't suppose you want to go home right now, do you?- No. God, no.
0:18:35 > 0:18:38David, how many times have you made bread and butter pudding before?
0:18:38 > 0:18:40I haven't made bread and butter pudding before.
0:18:40 > 0:18:41- I can tell.- Yeah.
0:18:45 > 0:18:48Oliver seems to be in full swing - mushrooms
0:18:48 > 0:18:50and black pudding stuffed inside his chicken.
0:18:50 > 0:18:54He's made a ballotine. I think it sounds like a decent dish.
0:18:56 > 0:18:58As long as it all holds together.
0:19:00 > 0:19:02Not too wild this time.
0:19:02 > 0:19:04I'm trying to rein it in for you gents after
0:19:04 > 0:19:08I was a bit distracted with too many bits and bobs last time.
0:19:14 > 0:19:16You've now got just five minutes left.
0:19:22 > 0:19:24Last three minutes.
0:19:29 > 0:19:31One more minute.
0:19:35 > 0:19:36That's it. Time's up.
0:19:44 > 0:19:49From the savoury box, Liam has made chicken stuffed with roquefort
0:19:49 > 0:19:53served with garlic mash and mushrooms in a mustard sauce.
0:19:55 > 0:19:57You don't look very happy about this, Liam.
0:19:57 > 0:19:59- No, I'm absolutely gutted with it. - Are you?
0:20:09 > 0:20:11The blue cheese has all come out of your chicken, which is a shame.
0:20:11 > 0:20:13Although, there is a little hint of it.
0:20:13 > 0:20:16And your chicken is absolutely soft and beautiful.
0:20:16 > 0:20:18Your mashed potato is smooth.
0:20:18 > 0:20:22However, the appearance of that chicken needs to smarten up
0:20:22 > 0:20:24and these mushrooms need more cooking.
0:20:24 > 0:20:25OK.
0:20:26 > 0:20:29The sauce around the outside of them is a bit overreduced,
0:20:29 > 0:20:32but I do like your crispy skin around your chicken,
0:20:32 > 0:20:35which is still lovely and moist. Liam, definitely not fault-free.
0:20:35 > 0:20:40- Mm-hm.- But probably not as bad as you thought it was going to be.
0:20:40 > 0:20:41- Thanks.- Cheers, guys.
0:20:44 > 0:20:47Trying to put a dish together with half-baked ideas
0:20:47 > 0:20:51I don't think is the best way to go, but...it is what it is.
0:21:01 > 0:21:04Oliver has made a has made a ballotine of chicken stuffed with
0:21:04 > 0:21:08black pudding and shiitake mushrooms and served with a potato fondant,
0:21:08 > 0:21:11spinach and a cream and onion sauce.
0:21:19 > 0:21:24It looks a fright, but what I really like about it is it tastes good.
0:21:24 > 0:21:26The whole thing is well-cooked
0:21:26 > 0:21:28and the whole thing is really well seasoned.
0:21:28 > 0:21:30Look, there's things you can pick on -
0:21:30 > 0:21:31skin needs to be more crispy,
0:21:31 > 0:21:35your potato could be crusted a little bit more with colour.
0:21:35 > 0:21:37But I think at the moment as an amateur in an invention test,
0:21:37 > 0:21:40Oliver, you've shown some skill and a brain.
0:21:41 > 0:21:43- Thanks, Oliver.- Thanks, gents.
0:21:46 > 0:21:49The compromise in this case was it wasn't very pretty-looking dish.
0:21:49 > 0:21:52The problem is, there's probably not a lot of room for compromise,
0:21:52 > 0:21:55so I need to wipe that out, tidy it up.
0:21:58 > 0:22:01From the sweet box, Joel has made a raspberry
0:22:01 > 0:22:07and cinnamon layered filo pastry topped with pistachio crumble and a
0:22:07 > 0:22:12raspberry and cream brioche sandwich served with cream-filled raspberries
0:22:12 > 0:22:16topped with a creme de cassis caramel and vanilla cream.
0:22:18 > 0:22:22Mate, you're going to have to calm down when you cook
0:22:22 > 0:22:24- and think of one dish.- Yes.
0:22:24 > 0:22:28Thinking of 12 and hoping they're going to become one is unlikely.
0:22:38 > 0:22:41Joel, technically, it's a car crash, but saying that,
0:22:41 > 0:22:44what you've got is really tasty little bits and pieces.
0:22:44 > 0:22:46What I really like, your little brioche sandwich.
0:22:46 > 0:22:48Tasting to me like a cinnamon doughnut.
0:22:48 > 0:22:53Your little filo tart is rich with raspberries and pistachio nuts,
0:22:53 > 0:22:54your custard's OK.
0:22:54 > 0:22:56I can criticise you till the cows come home,
0:22:56 > 0:22:57but I liked eating your food.
0:22:57 > 0:22:59Thank you.
0:22:59 > 0:23:02I'm not sure what that this, neither are you, but we are both agreed
0:23:02 > 0:23:04there's some stuff on there that tastes really nice.
0:23:04 > 0:23:07- Thank you very much. - Thanks, Joel.- Thank you.
0:23:13 > 0:23:14Mixed emotions, I think.
0:23:14 > 0:23:17I was happy that I actually presented something, I got something
0:23:17 > 0:23:20up, but I mean, as the judges said, it was a little bit chaotic.
0:23:29 > 0:23:32Verity has chosen the savoury ingredients,
0:23:32 > 0:23:36and has made pan-fried chicken served on spinach with a creamy
0:23:36 > 0:23:41white wine and mushroom sauce, and a black pudding and roquefort fritter.
0:23:46 > 0:23:49HE INHALES SHARPLY Eee!
0:23:52 > 0:23:54It's undercooked.
0:23:54 > 0:23:57Oh, I cooked it for so long as well.
0:24:01 > 0:24:03Verity, I've never eaten a black pudding
0:24:03 > 0:24:05and blue cheese fritter before.
0:24:05 > 0:24:06The black pudding is lovely,
0:24:06 > 0:24:08but the cheese is making it a little bit salty.
0:24:08 > 0:24:11I had a little end of chicken which was all right.
0:24:11 > 0:24:13Can see the inside of the chicken's not cooked quite properly enough.
0:24:13 > 0:24:17Then you sit that next to the spinach and the cream sauce.
0:24:17 > 0:24:20It's all a bit of a muddle. It's not the most brilliant dish, is it?
0:24:20 > 0:24:23- No.- I actually like your fritters.
0:24:23 > 0:24:26I think some of your invention really works.
0:24:26 > 0:24:29I even like the flavour in your sauce. It's tangy and it's seasoned.
0:24:29 > 0:24:34- My issues come with this chicken... - OK.- ..in that it's not cooked.
0:24:34 > 0:24:37I honestly never thought in a million years that that would be
0:24:37 > 0:24:38pink in the middle.
0:24:38 > 0:24:40Pretty gutted, to be fair.
0:24:44 > 0:24:46I'm proud that I've come on and been unique,
0:24:46 > 0:24:48but the uniqueness hasn't really pulled off.
0:24:48 > 0:24:51I think that dish would've pulled off if I'd have cooked the chicken right.
0:24:56 > 0:25:00David has made a brioche and pistachio bread and butter pudding
0:25:00 > 0:25:01served with raspberries
0:25:01 > 0:25:05and a pistachio brittle on a pistachio crumb,
0:25:05 > 0:25:07and a cassis and raspberry compote.
0:25:16 > 0:25:19There's tons of vanilla in there, and then there's that sharp
0:25:19 > 0:25:21but sweet jam which goes on top, which is lovely.
0:25:21 > 0:25:24And then you've got other little surprises on there.
0:25:24 > 0:25:27You've got some caramel, which gives it another flavour dimension,
0:25:27 > 0:25:30and more importantly, another texture dimension.
0:25:30 > 0:25:32Mate, well done.
0:25:33 > 0:25:36I was concerned you were going to throw one too many ingredients
0:25:36 > 0:25:40at this plate - nuts, raspberries, cassis and pistachio nuts -
0:25:40 > 0:25:44- but you seem to have got it to work. - Thank you.
0:25:45 > 0:25:49It went OK. The flavours came together like I thought they would.
0:25:51 > 0:25:52Yeah, I was quite happy.
0:25:56 > 0:25:57Oh.
0:26:00 > 0:26:04Angela has pan-fried chicken and served it with mushrooms
0:26:04 > 0:26:09in a white wine and tarragon sauce, potato puree and spinach.
0:26:19 > 0:26:22Really crispy skin, really soft, sticky chicken.
0:26:22 > 0:26:25Perfect cream mashed potato. Lovely sauce.
0:26:25 > 0:26:30- I tell you what, mate - that's lovely. Lovely.- Thank you very much.
0:26:31 > 0:26:33Your dish is gorgeous.
0:26:33 > 0:26:36Your sauce is rich and delicious from white wine and tarragon.
0:26:36 > 0:26:40You've got all three elements of that dish absolutely perfect in an invention test.
0:26:40 > 0:26:42It's very, very good.
0:26:43 > 0:26:47- Angela, have you got more like this? - Yeah, lots more.
0:26:47 > 0:26:48- Thanks, Angela.- OK. Thank you.
0:26:52 > 0:26:53- That is great.- Good part.
0:26:55 > 0:26:59I'm absolutely chuffed to pieces. Really, really pleased.
0:26:59 > 0:27:01- SHE WHISPERS - Thank you.
0:27:03 > 0:27:06Yeah, I feel like, "Wow. That's pretty good."
0:27:12 > 0:27:14Off you go. Get a well-deserved cup of tea.
0:27:28 > 0:27:30Very, very exciting day.
0:27:30 > 0:27:34Six amateur cooks and today we've had some really good food.
0:27:36 > 0:27:40I think Angela's amazing. Absolutely amazing.
0:27:40 > 0:27:44That chicken dish she just did in an invention test was superb.
0:27:44 > 0:27:47Let's put through Angela through right now. Let's just be bold because she's good.
0:27:47 > 0:27:50- OK. Fine.- I like David.
0:27:50 > 0:27:54David's first dish beautifully cooked duck and a wonderful,
0:27:54 > 0:27:58wonderful sauce that he made. Unusual flavours but you can see the skill.
0:27:58 > 0:28:01And then the invention test, made a bread and butter pudding.
0:28:01 > 0:28:04And he had to prove to us he could make a coherent plate of food.
0:28:04 > 0:28:05And that's exactly what he did do.
0:28:07 > 0:28:09Oliver. Now, Oliver came in here.
0:28:09 > 0:28:12Calling card of chicken dish inspired by his mother.
0:28:12 > 0:28:16Interesting technique. Really showing skill.
0:28:16 > 0:28:20Then we get a ballotine of chicken filled with black pudding.
0:28:20 > 0:28:24And not a bad tasting dish that could be elevated to something very, very special indeed.
0:28:24 > 0:28:26No, not half!
0:28:26 > 0:28:29That, then, leaves the competition open to who stays
0:28:29 > 0:28:35and who goes between Verity, Joel and Liam.
0:28:35 > 0:28:41I think for Liam, calling card was the Thai beef curry with overcooked rice and dry beef,
0:28:41 > 0:28:44and he had a lot to prove coming into this invention test.
0:28:44 > 0:28:46We had a pretty average plate of food.
0:28:46 > 0:28:49Not a very good show from young Liam.
0:28:49 > 0:28:52- LIAM:- I'm not sure if I have done enough to stay in the competition.
0:28:52 > 0:28:54I'd be gutted if I left now.
0:28:55 > 0:28:58Joel's calling card, I thought, was a good-looking dish.
0:28:58 > 0:29:00But, crikey, he has got to calm down.
0:29:00 > 0:29:02And then we get the invention test.
0:29:02 > 0:29:04Joel chose the sweet box
0:29:04 > 0:29:07and then ran around and didn't quite know what he was doing.
0:29:07 > 0:29:11I think Joel's a good, fun cook but I'm not convinced just yet.
0:29:11 > 0:29:12There's no point being here
0:29:12 > 0:29:15and not pushing yourself to the absolute limit.
0:29:15 > 0:29:18I hope that I've done enough.
0:29:18 > 0:29:20- Verity.- Oh!
0:29:21 > 0:29:24Calling card we had a Moroccan-inspired spice lamb with
0:29:24 > 0:29:28a carrot salad and then next to that, we had a sweet potato
0:29:28 > 0:29:29and mango puree.
0:29:29 > 0:29:32The mango and sweet potato puree I didn't like at all.
0:29:32 > 0:29:34It was awful and it didn't belong there.
0:29:34 > 0:29:36And then in the invention test,
0:29:36 > 0:29:39Verity doesn't cook that piece of chicken.
0:29:39 > 0:29:43It's touch and go as to whether I'm going to go through so I'm just a little bit nervous.
0:29:43 > 0:29:46I think we both know who stays and who goes.
0:29:55 > 0:29:57We have now made a decision.
0:29:59 > 0:30:01Two of you are leaving the competition.
0:30:01 > 0:30:03The first person leaving us...
0:30:10 > 0:30:11..is Liam.
0:30:11 > 0:30:13- Thanks very much, Liam.- Thank you.
0:30:19 > 0:30:22- LIAM:- Bit gutted. Bit gutted.
0:30:22 > 0:30:23But can't be too hard on myself.
0:30:23 > 0:30:27I think I've just been beaten by a better bunch of chefs today.
0:30:27 > 0:30:30The second person leaving the competition...
0:30:34 > 0:30:35..is Verity.
0:30:35 > 0:30:37Thank you. Cheers.
0:30:41 > 0:30:45I am really disappointed, actually. I think I massively let myself down.
0:30:47 > 0:30:51I knew the second I undercooked that chicken that was going to happen.
0:30:51 > 0:30:52Well done.
0:31:14 > 0:31:16Today is not for the faint-hearted.
0:31:17 > 0:31:20You will be cooking not just for us
0:31:20 > 0:31:23but three MasterChef champions and finalists.
0:31:25 > 0:31:30Johnny Stevenson, Tim Anderson and Shelina Permalloo.
0:31:33 > 0:31:37You will have one hour to get your four main course orders up
0:31:37 > 0:31:40and then 15 minutes after that, your four dessert orders.
0:31:43 > 0:31:46We have two quarterfinal places to give.
0:31:46 > 0:31:49You have to cook like you want them.
0:31:49 > 0:31:51Ladies and gentlemen, let's cook.
0:32:00 > 0:32:03Those past champions really know their food.
0:32:04 > 0:32:06They've also been where we are now,
0:32:06 > 0:32:10so it's all to do with whether they remember their roots.
0:32:10 > 0:32:12What are you going to cook for us, Oliver?
0:32:12 > 0:32:16Fillet of dorade, pan-fried, with some buttered samphire,
0:32:16 > 0:32:19potato croquette and a punchy prawn sauce.
0:32:19 > 0:32:24For my dessert, I'm doing a raspberry frangipane tart with a calvados cream.
0:32:24 > 0:32:26I've given a lot more thought to presentation.
0:32:26 > 0:32:28The first dish is meant to be like
0:32:28 > 0:32:31the sea's just kind of climbed up ashore and come and sat on the plate.
0:32:31 > 0:32:34- The croquette's the rocks.- Yeah. They're our little bit of sand.
0:32:34 > 0:32:37- It's very French, Oliver. No surprise.- It is, yeah.
0:32:37 > 0:32:40I mean, it's staying true to how I like to cook.
0:32:40 > 0:32:44- What about feeding the champions? - I'm a bit nervous about those guys.
0:32:44 > 0:32:45I hope that they're gentle.
0:32:45 > 0:32:47Good luck.
0:32:49 > 0:32:51If I saw Oliver's dishes on a menu,
0:32:51 > 0:32:54they'd be the first things that I order.
0:32:54 > 0:32:57I think his combinations are right. I think his dishes are lovely!
0:32:57 > 0:33:00It's all to do with the execution of the cook himself.
0:33:05 > 0:33:07It would be huge to get through to the quarterfinals.
0:33:07 > 0:33:09That's why we came here
0:33:09 > 0:33:12but the other guys out there are all looking for the same thing.
0:33:12 > 0:33:16And it's really going to have to be top-notch if I want to get through.
0:33:16 > 0:33:19- Dave?- Yep.- I really like what you've got on this bench.
0:33:19 > 0:33:21For my main course, I'm doing pan-fried cod,
0:33:21 > 0:33:25serving that on top of a tomato, chorizo, white bean stew.
0:33:25 > 0:33:28And for my dessert, I'm doing spiced poached pears with an Italian
0:33:28 > 0:33:31meringue and just chocolate sauce and some toasted hazelnuts.
0:33:31 > 0:33:35How does the Italian meringue work on the plate with the poached pear?
0:33:35 > 0:33:37- I coat the pear in the meringue and then toast it.- Brilliant.
0:33:37 > 0:33:39How exciting! You've done this before?
0:33:39 > 0:33:41Yeah, I've done it before. I've practised it a few times.
0:33:41 > 0:33:44Last couple of times it's been spot on. It's been really good.
0:33:44 > 0:33:48What are you hoping our champions will see in this?
0:33:48 > 0:33:51Main course, I just want the flavour to just smash them in the face.
0:33:51 > 0:33:53Hopefully with the dessert, they'll see a bit of skill
0:33:53 > 0:33:55from the poaching of the pear from the meringue.
0:33:55 > 0:33:57I've eaten a fair few puds in my time,
0:33:57 > 0:33:59and I've never seen one of those.
0:33:59 > 0:34:01Well, first time for everything, isn't it?
0:34:06 > 0:34:09He has been clever in the way in which he's designed his menu.
0:34:09 > 0:34:13Bean stew with the cod on the top. That's lovely.
0:34:13 > 0:34:15And then to turn around and do something really
0:34:15 > 0:34:18impressive like a poached pear covered in Italian meringue...
0:34:18 > 0:34:21It should really surprise them with something quite beautiful.
0:34:23 > 0:34:2625 minutes gone. Almost halfway.
0:34:28 > 0:34:31The last two rounds were very, very scary.
0:34:33 > 0:34:37This round I'm feeling more confident, full of adrenaline
0:34:37 > 0:34:38and raring to go.
0:34:40 > 0:34:41Angie, what will you cook for us?
0:34:41 > 0:34:45Pheasant breasts, but I'm cooking them on the bone with parsnip puree,
0:34:45 > 0:34:49parsnip crisps, spiced poached quince.
0:34:49 > 0:34:53And for dessert it's baked figs with cinnamon and vanilla ice-cream
0:34:53 > 0:34:56and walnut tuile.
0:34:56 > 0:34:59- Can that be done in an hour? - I think so, yeah. Yeah. Yeah.
0:34:59 > 0:35:01How many times have you cooked this before?
0:35:01 > 0:35:05Loads of times. I love this dish and I cook this a lot.
0:35:05 > 0:35:08I tell you what - you do this, I'm going to be very, very happy for you.
0:35:08 > 0:35:11You are pushing it right to the wire, Angela.
0:35:14 > 0:35:17Angela says that the pheasant is one of her favourite dishes
0:35:17 > 0:35:19and she does it all the time.
0:35:20 > 0:35:24So she must know how long it all takes.
0:35:30 > 0:35:32Cooking for the champions, it's a huge honour.
0:35:32 > 0:35:36They've been in this position. They know what we're going through.
0:35:36 > 0:35:40I like to make my own food. I like to invent my own food.
0:35:40 > 0:35:43I've worked hard and hopefully it all shows off on the plate today.
0:35:47 > 0:35:49What are you going to cook for us, Joel?
0:35:49 > 0:35:51Today I'm doing a stuffed cannon of lamb.
0:35:51 > 0:35:55Going to do little filet mignons as well with thinly sliced potato stack
0:35:55 > 0:35:58and then a red wine and rosemary sauce.
0:35:58 > 0:36:00OK. And then dessert is...?
0:36:00 > 0:36:04- Apple and cinnamon-infused pannacrumble.- What's a pannacrumble?
0:36:04 > 0:36:07It's a pannacotta but it's also got apple crumble properties on it as well.
0:36:07 > 0:36:10Explain to me why you look so desperately nervous.
0:36:10 > 0:36:14I really want this. You know, I've given myself a lot to do.
0:36:14 > 0:36:17I'm trying to prove myself by trying to show you guys too much.
0:36:22 > 0:36:23Joel's had an epiphany
0:36:23 > 0:36:27and the epiphany is that he's doing a little bit too much.
0:36:28 > 0:36:30And he's pushing himself a little bit too hard
0:36:30 > 0:36:31and that could cause mistakes.
0:36:35 > 0:36:39There's only 15 minutes till the main courses go out.
0:36:46 > 0:36:50- NARRATOR:- Jonny Stevenson is one of today's critics.
0:36:50 > 0:36:54He made it to the final three in 2008.
0:36:56 > 0:36:59After the final, got an opportunity to buy my first restaurant.
0:36:59 > 0:37:04So I sold my house and put all my savings into this first restaurant.
0:37:06 > 0:37:10But relationships with his business partner became strained
0:37:10 > 0:37:12and they ran into difficulties.
0:37:12 > 0:37:14The end of every week, I was coming home with no money.
0:37:14 > 0:37:17It can get quite demoralising to find out at the end of the week,
0:37:17 > 0:37:19you don't have any money to show for it.
0:37:19 > 0:37:22But Jonny didn't give up and in 2012,
0:37:22 > 0:37:26he opened his second restaurant, The Scullery.
0:37:26 > 0:37:29My dream when I was on MasterChef was to have this busy,
0:37:29 > 0:37:32bustling bistro somewhere back home in Northern Ireland.
0:37:32 > 0:37:35I think I've actually found my dream.
0:37:35 > 0:37:36I have very happy customers here.
0:37:36 > 0:37:38They go home telling me
0:37:38 > 0:37:41I'm still creating the best food they've ever had.
0:37:41 > 0:37:44That, at the end of the day, is what I wanted to gain out of MasterChef.
0:37:45 > 0:37:50Two years ago, Shelina's Mauritian food won her the MasterChef crown.
0:37:52 > 0:37:55I suppose the thing that made me
0:37:55 > 0:37:58win in the end was staying true to my roots.
0:37:58 > 0:38:03It looks fantastic. It tastes fantastic.
0:38:07 > 0:38:10I'm going to show you how to make two dishes.
0:38:10 > 0:38:12Since then, she's been doing live cookery
0:38:12 > 0:38:16demonstrations across the country and written her first book.
0:38:16 > 0:38:19So at the moment I'm working on some really exciting plans to
0:38:19 > 0:38:21open my restaurant next year.
0:38:21 > 0:38:24It's going to be Mauritian food.
0:38:24 > 0:38:26My life has completely changed.
0:38:26 > 0:38:29It's not the nine-to-five office project management that
0:38:29 > 0:38:30I was doing before.
0:38:30 > 0:38:32It's really different.
0:38:33 > 0:38:36Tim Anderson won the crown in 2011.
0:38:38 > 0:38:41- TIM:- We all partied pretty hard the night of the final.
0:38:41 > 0:38:44I woke up the next morning hungover and wondering
0:38:44 > 0:38:47if it was all some fabulous dream.
0:38:47 > 0:38:51After running a series of pop-up restaurants over the last two years,
0:38:51 > 0:38:54he's now planning to open his first permanent venue.
0:38:54 > 0:39:01We have found premises in East London and I'm also writing a book
0:39:01 > 0:39:03and it's all southern Japanese food.
0:39:06 > 0:39:10I'd love to go back and show John and Gregg what I can do now
0:39:10 > 0:39:11because I'm so much better.
0:39:13 > 0:39:16So much better than I was. I was just terrible.
0:39:25 > 0:39:27You've got ten minutes.
0:39:29 > 0:39:33So Oliver's main, the dorade fillet with prawn sauce, buttered samphire
0:39:33 > 0:39:35and potato croquette.
0:39:36 > 0:39:39I would totally order this in a restaurant. Love the sound of this.
0:39:41 > 0:39:43The main thing is not overcooking this
0:39:43 > 0:39:46because it really doesn't take long to cook.
0:39:46 > 0:39:47Three minutes.
0:39:51 > 0:39:53That's fantastic. Keep going.
0:39:55 > 0:39:59- Last plate. Anything else to go on the plate?- That's it.
0:40:06 > 0:40:08- Hello. ALL:- Hi.
0:40:08 > 0:40:10- How are you?- Really good.
0:40:12 > 0:40:15You're eating pan-fried fillet of dorade with buttered samphire,
0:40:15 > 0:40:19potato croquette, a king prawn and a prawn sauce.
0:40:24 > 0:40:27Looks delicious, smells delicious.
0:40:35 > 0:40:37The fish I think's cooked well.
0:40:37 > 0:40:41The potato probably doesn't need the bacon. The sauce is just delicious.
0:40:41 > 0:40:43- I'm really enjoying this. - TIM:- Yeah.
0:40:43 > 0:40:46I think this guy knows what flavours he wanted to get on a plate
0:40:46 > 0:40:48and he delivered.
0:40:48 > 0:40:49I think they're really good.
0:40:49 > 0:40:52I think it was a really well thought-out dish.
0:40:52 > 0:40:55I think all the flavours work really well together.
0:41:00 > 0:41:05It's got lovely little notes of flavour and texture all together.
0:41:05 > 0:41:09- It's a good dish, Gregg. That's good.- That's lovely.
0:41:09 > 0:41:12I mean, that is proper, proper, up-there lovely.
0:41:14 > 0:41:17- Can't rest on your laurels.- Nope. - Frangipane tart.- Great.
0:41:19 > 0:41:22Oliver is giving us raspberry and frangipane tart,
0:41:22 > 0:41:23calvados cream.
0:41:23 > 0:41:26Something I despise is frangipane.
0:41:26 > 0:41:30I certainly will try this with an open mind. I hate almonds.
0:41:31 > 0:41:34I'm sorry that you don't like almonds but I adore frangipanes.
0:41:34 > 0:41:36I'm really looking forward to this pudding.
0:41:40 > 0:41:41Good lad.
0:41:50 > 0:41:55This is a raspberry frangipane tart with calvados cream.
0:41:55 > 0:41:57- Thank you.- You're welcome.
0:42:00 > 0:42:06This looks properly lovely. And no soggy bottom!
0:42:14 > 0:42:16I was really worried about this dish.
0:42:16 > 0:42:21- But for me that's just spot-on. It's delicious.- The pastry.- Is beautiful.
0:42:21 > 0:42:22He should be very happy with that.
0:42:22 > 0:42:26It's thin, it's crisp and the dessert itself as a whole,
0:42:26 > 0:42:27I think it's very good.
0:42:31 > 0:42:34I'm more than happy with that. Completely happy with that.
0:42:34 > 0:42:36It's like a big, posh, grown-up Bakewell tart.
0:42:36 > 0:42:38It's good. Very good.
0:42:42 > 0:42:45I don't think, given the amount of time that I've just had to cook,
0:42:45 > 0:42:49that I could've done any more, really.
0:42:53 > 0:42:55It smells fantastic.
0:42:56 > 0:43:01David's main, pan-fried cod, chorizo, tomato and white bean stew.
0:43:01 > 0:43:03To me, that actually sounds really nice.
0:43:04 > 0:43:08The challenge with this dish is making sure that the chorizo doesn't
0:43:08 > 0:43:10overpower the taste of the cod.
0:43:10 > 0:43:11Oh!
0:43:13 > 0:43:15A couple of minutes left, David.
0:43:16 > 0:43:18Lovely. Come on, sunshine.
0:43:19 > 0:43:21Well done, mate. Good job.
0:43:24 > 0:43:27- Hey, guys. Nice to meet you. - Hello.
0:43:32 > 0:43:35So your main course is pan-fried cod on a stew of tomato,
0:43:35 > 0:43:38chorizo and cannellini beans.
0:43:38 > 0:43:39- Enjoy it. - Thank you.
0:43:41 > 0:43:43It smells delicious.
0:43:49 > 0:43:54- The cod is beautiful. - The stew itself is really tasty.
0:43:54 > 0:43:56It's rich and savoury.
0:43:56 > 0:43:59I think he may not have considered the level of salt the capers
0:43:59 > 0:44:01and the olives bring to the stew.
0:44:01 > 0:44:03It's really good but the balance is a little bit off.
0:44:07 > 0:44:12Cod is flaky, exactly as I want it to be. And I love the sauce.
0:44:12 > 0:44:13That's my sort of food.
0:44:13 > 0:44:16I think some people may find that dish a little bit salty.
0:44:16 > 0:44:18But I think it's a good start.
0:44:18 > 0:44:20- Pears out in 15.- Yep.
0:44:26 > 0:44:30So, David's dessert is spiced poached pears with Italian meringue
0:44:30 > 0:44:31and chocolate sauce.
0:44:33 > 0:44:35That sounds pretty delicious to me.
0:44:37 > 0:44:39The meringue could go horribly wrong.
0:44:55 > 0:44:57You've got one minute to go.
0:44:58 > 0:45:01Last bits. That's it? Good job, David.
0:45:12 > 0:45:15For dessert, you have spiced poached pears with an Italian
0:45:15 > 0:45:18meringue, a chocolate sauce and toasted hazelnut.
0:45:18 > 0:45:20- Thank you.- Thank you.
0:45:23 > 0:45:25I love it. I think it's so pretty.
0:45:25 > 0:45:28- I'm actually really excited about this.- It looks funny.
0:45:28 > 0:45:30It looks like a big toasted marshmallow.
0:45:39 > 0:45:41The pear's been cooked really, really well.
0:45:41 > 0:45:45The meringue is actually cooked and has that charring on it.
0:45:45 > 0:45:47The chocolate sauce is really bitter.
0:45:47 > 0:45:49So it doesn't taste overly sweet.
0:45:49 > 0:45:52I think he was really wanting to wow us with this dessert.
0:45:52 > 0:45:55And I do think it's got a real playfulness about it.
0:45:55 > 0:45:56It's been really well executed.
0:45:56 > 0:45:59The pear's cooked well and hazelnuts and chocolate go well together.
0:45:59 > 0:46:01Yeah, it's a pretty good effort.
0:46:06 > 0:46:10It's rich, it's sticky. The flavours are lovely.
0:46:10 > 0:46:14But I wouldn't want to eat a whole one. Maybe I'm getting old.
0:46:18 > 0:46:22The dishes how I wanted them. Everything kind of went to plan.
0:46:23 > 0:46:26No major disasters, so, yeah, we'll see.
0:46:32 > 0:46:34- Are you going to get all this done? - No.
0:46:34 > 0:46:37I've had a bit of a nightmare with my pheasant.
0:46:38 > 0:46:40And it's not cooked so I'll have to pan-fry it.
0:46:40 > 0:46:42I don't actually know what's happened to it.
0:46:45 > 0:46:48- Just take a breath, calm down. It will be fine.- OK.
0:46:50 > 0:46:54Angela's main, roast pheasant with spiced quince, parsnips,
0:46:54 > 0:46:56masala and chestnut sauce.
0:46:58 > 0:47:00It's quite a lot going on.
0:47:00 > 0:47:04It's really important that the pheasant is really sort of singing on this plate.
0:47:06 > 0:47:07All game can be quite difficult to cook.
0:47:07 > 0:47:09It's very easy to undercook.
0:47:09 > 0:47:11I don't want to eat raw pheasant.
0:47:13 > 0:47:16- JOHN:- You are five minutes over time.
0:47:16 > 0:47:18- Angela, you've got to go. Sorry.- Come on.
0:47:18 > 0:47:21Yes.
0:47:22 > 0:47:24Hi. I'm so sorry. Bit late.
0:47:27 > 0:47:30Thank you.
0:47:30 > 0:47:34You've got pheasant breast with parsnip puree, parsnip crisps,
0:47:34 > 0:47:39poached spiced quince and a masala and chestnut sauce.
0:47:39 > 0:47:41Hope you enjoy it.
0:47:43 > 0:47:46It's a little bit messy but you could tell she was nervous.
0:47:46 > 0:47:48She could've done with another 30 seconds to wipe down the plate.
0:47:48 > 0:47:52But you get a good impression from it anyway.
0:47:52 > 0:47:53And it smells good.
0:47:57 > 0:47:59I think there's a lot to like about this dish.
0:47:59 > 0:48:02The sauce is actually really tasty. I like the quince.
0:48:02 > 0:48:06But the big problem here obviously is the cooking of the pheasant,
0:48:06 > 0:48:08which is far beyond what it should've been.
0:48:08 > 0:48:11My parsnip crisps are delicious.
0:48:11 > 0:48:13The parsnip puree was cooked so, so well.
0:48:13 > 0:48:16She did look really stressed. It's really not bad.
0:48:16 > 0:48:18I think the flavours actually work really well together.
0:48:23 > 0:48:25That pheasant's drier than it should be. She's overcooked it.
0:48:25 > 0:48:28But I love the sweetness of the puree and of the crisps.
0:48:28 > 0:48:30Quince you hardly ever see - it's beautiful.
0:48:30 > 0:48:33Regardless of her timing, it's a really lovely thing.
0:48:34 > 0:48:37Oh, my Lord. This is so stressful.
0:48:37 > 0:48:40You've got only ten minutes now, Angela. Yeah?
0:48:43 > 0:48:46Angela's dessert, we've got roasted figs, cinnamon ice-cream, walnut tuiles.
0:48:47 > 0:48:51It's just making sure the cinnamon doesn't overpower the whole dish.
0:48:51 > 0:48:53I want the fig to be the star of the show with this one.
0:48:53 > 0:48:56Ice-cream always a risk, unless she's got liquid nitrogen.
0:49:00 > 0:49:01- GREGG:- Well done, Angela.
0:49:08 > 0:49:13You've got spiced roasted figs, walnut tuile and an ice-cream sauce.
0:49:13 > 0:49:14SHE LAUGHS
0:49:17 > 0:49:19The figs look so good.
0:49:19 > 0:49:24They look really caramelised and baked but the ice-cream sauce,
0:49:24 > 0:49:28as long as it tastes good I think it will still be pretty delicious.
0:49:35 > 0:49:39Flavours-wise, it's not bad. To me, it's quite sweet.
0:49:39 > 0:49:41You can taste the walnut. You can taste vanilla.
0:49:41 > 0:49:44Figs are cooked really well. To me, they're delicious.
0:49:44 > 0:49:46The ice-cream would've been nice
0:49:46 > 0:49:49but it's not much that worse off for having melted.
0:49:49 > 0:49:52I'm not missing the cold texture, really.
0:49:52 > 0:49:55I really like this dish. I think it was really yummy.
0:49:59 > 0:50:01It's just beautiful, sweet flavours.
0:50:01 > 0:50:04Unfortunately the ice-cream is turning into cream.
0:50:06 > 0:50:07ANGELA: It was actually really good fun.
0:50:07 > 0:50:12Just a shame I didn't get the dishes finished as I wanted to.
0:50:18 > 0:50:20Main course needs to go in five minutes, OK?
0:50:20 > 0:50:21Thank you.
0:50:21 > 0:50:23Quick, quick.
0:50:24 > 0:50:28Joel's main - stuffed cannon of lamb with a red wine, onion
0:50:28 > 0:50:31and rosemary gravy, seared mangetout,
0:50:31 > 0:50:34layered potato and pancetta-wrapped filet mignon.
0:50:34 > 0:50:38Wow. That sounds like a lot. The key thing here is the meat.
0:50:38 > 0:50:40Want the meat perfectly cooked.
0:50:40 > 0:50:43Ahhh, this will be a tricky one to pull off.
0:50:48 > 0:50:49Let's go.
0:50:57 > 0:51:00I've made a cannon of lamb,
0:51:00 > 0:51:03filet mignon there just wrapped in pancetta, seared snow peas,
0:51:03 > 0:51:06thinly sliced potato, just with a bit of thyme.
0:51:06 > 0:51:08I hope you enjoy it, please. Thank you.
0:51:11 > 0:51:15My filet mignon doesn't look like it's had any heat.
0:51:15 > 0:51:17Mine's not even browned.
0:51:17 > 0:51:19It's so raw.
0:51:25 > 0:51:29Potatoes are good. There's good colour. Everything's kind of nice.
0:51:29 > 0:51:33See a range. I like the little bits of red chard, which I wasn't expecting.
0:51:33 > 0:51:36Other than that, it's got a lot of problems that you can see.
0:51:36 > 0:51:39The biggest disappointment is the undercooking of the meat,
0:51:39 > 0:51:42because actually you've got a cannon of lamb and a filet mignon,
0:51:42 > 0:51:44which are beautiful cuts of meat,
0:51:44 > 0:51:47and that should really be the thing that's singing here and actually
0:51:47 > 0:51:50the thing that I like the most is the mangetout and the potato.
0:51:50 > 0:51:54He's obviously tried to do far too much and ended up doing nothing.
0:51:54 > 0:51:58He's going to have to pull off something amazing with the dessert if he's got a chance.
0:52:00 > 0:52:03Oh. Ugh!
0:52:03 > 0:52:06That's raw. That little filet mignon is raw. It's raw lamb.
0:52:06 > 0:52:10Undercooked lamb is a nice thing but a raw lamb, uh-uh.
0:52:10 > 0:52:11It's a shame.
0:52:12 > 0:52:17Joel's cooking for dessert an apple and blackberry pannacrumble.
0:52:18 > 0:52:20Which is my new favourite word.
0:52:20 > 0:52:22I don't know what it means.
0:52:24 > 0:52:26In my mind, as a chef, this should come together well.
0:52:28 > 0:52:30This is the one dessert I'm really looking forward to.
0:52:41 > 0:52:43Ah. First time it's never worked.
0:52:46 > 0:52:47Let's see how it goes.
0:52:54 > 0:53:00I've made apple pannacrumble with a blackberry and red wine reduction
0:53:00 > 0:53:04with a cinnamon, almond and apple-infused pannacotta.
0:53:04 > 0:53:05- Thanks. < SHELINA:- Thank you.
0:53:13 > 0:53:16The flavours - you can taste the apple, you taste the blackberry,
0:53:16 > 0:53:18you can taste the oats of the crumble.
0:53:18 > 0:53:20Just textually, it's not right.
0:53:20 > 0:53:23It's a crying shame that the pannacotta didn't set.
0:53:23 > 0:53:27Because it really tastes really good otherwise.
0:53:27 > 0:53:30The red wine, blackberry reduction is really tasty.
0:53:30 > 0:53:31The crumble's a great texture.
0:53:31 > 0:53:33It's just a shame. It's a real shame.
0:53:36 > 0:53:40It's collapsed and it's not that well executed. It's a bit of a mess.
0:53:40 > 0:53:42And Joel's not happy.
0:53:46 > 0:53:47I'm feeling deflated.
0:53:50 > 0:53:54I thought I could produce much better than that and normally I do.
0:53:55 > 0:53:58It just didn't go right on the day unfortunately.
0:54:02 > 0:54:05We've got ourselves some gems here, Gregg. Some real gems.
0:54:05 > 0:54:08Who can go a long way in this competition
0:54:08 > 0:54:10if they apply themselves.
0:54:12 > 0:54:15I know he's had a couple of ups and downs in the previous rounds
0:54:15 > 0:54:19but today, Oliver was just outstanding.
0:54:19 > 0:54:22The fish with those brilliant croquettes, marvellous sauce
0:54:22 > 0:54:27- and samphire was mind-blowing.- Not a mistake made on that plate at all.
0:54:27 > 0:54:30His frangipane tart with raspberries was a little scruffy.
0:54:30 > 0:54:32I'll forgive him because it tasted really good.
0:54:32 > 0:54:36Our champions also were quite impressed by Oliver.
0:54:36 > 0:54:39Today, I've shown John and Gregg my best self, I think,
0:54:39 > 0:54:41and that's the most that I can do.
0:54:41 > 0:54:44Whether I've done enough or not, I have no idea.
0:54:46 > 0:54:47With David's main course and dessert,
0:54:47 > 0:54:51there were a few little mistakes. But he's an amateur.
0:54:51 > 0:54:52Loved his first dish.
0:54:52 > 0:54:56That piece of cod, flaky, on top of the beans flavoured with tomato
0:54:56 > 0:54:58and chorizo. Nice flavours. Big flavours.
0:54:58 > 0:55:01You thought maybe too salty. I loved 'em.
0:55:01 > 0:55:05The pear in that Italian meringue with chocolate sauce
0:55:05 > 0:55:07and nuts was too big!
0:55:07 > 0:55:09But I did like the flavours.
0:55:11 > 0:55:15I've done the best I can do so I guess I've just got to wait and see what everyone else thinks now.
0:55:15 > 0:55:19Angela, I loved the idea of the dish - the pheasant,
0:55:19 > 0:55:22thought it was wonderful, little bits of chestnuts.
0:55:22 > 0:55:24Really, really good idea.
0:55:24 > 0:55:27She overcooked the pheasant.
0:55:27 > 0:55:30But I tell you what - the sauce was beautiful. The puree was lovely.
0:55:30 > 0:55:34That red wine spiced quince - it was beautiful.
0:55:34 > 0:55:36The dessert, the figs, lovely.
0:55:36 > 0:55:38Flavour of walnuts and cinnamon
0:55:38 > 0:55:41and red wine with those figs was also a very, very lovely thing.
0:55:43 > 0:55:47I really, really want to go through but I don't know.
0:55:47 > 0:55:50There is real promise in what Joel was attempting to do today.
0:55:50 > 0:55:54Boning out the whole loin of lamb, making potato stacks -
0:55:54 > 0:55:55he did do a lot of work.
0:55:55 > 0:55:57It would be helpful if the food was cooked.
0:55:58 > 0:56:02He was apologetic about his dessert and understandably why
0:56:02 > 0:56:04because he feels like he let himself down.
0:56:05 > 0:56:09At the end of the day, I did give myself too much to do.
0:56:09 > 0:56:12You can't make any mistakes cos there's three exceptional cooks that
0:56:12 > 0:56:13I was up against, you know?
0:56:15 > 0:56:18I don't know what we're going to do because it was a really good day.
0:56:18 > 0:56:22Nobody half-hearted, everybody giving it their all.
0:56:36 > 0:56:38It's been far too close to call.
0:56:39 > 0:56:43So we've decided just going to send one of you home.
0:56:48 > 0:56:50The contestant leaving us...
0:56:53 > 0:56:55..is Joel.
0:56:55 > 0:56:57Thank you.
0:56:59 > 0:57:03- Sorry, mate. - Thanks, Joel.
0:57:07 > 0:57:11Disappointed but I'm happy to make it this far
0:57:11 > 0:57:15and I hope that the guys, you know, do a great job in the quarterfinals.
0:57:15 > 0:57:16Congratulations.
0:57:16 > 0:57:20All three of you have something really interesting about you, real potential.
0:57:24 > 0:57:26Feels incredible. I can't believe it.
0:57:27 > 0:57:31Going to take a bit of time to sink in, I think.
0:57:31 > 0:57:35- OLIVER:- This feels pretty good to have got to the quarterfinals.
0:57:35 > 0:57:37I feel really proud of myself.
0:57:39 > 0:57:46I'm ecstatic, absolutely chuffed, bewildered, delighted, everything.
0:57:56 > 0:58:00- NARRATOR:- Tomorrow night, it's the quarterfinal.
0:58:00 > 0:58:06The five heat winners return to cook for just one critic face-to-face.
0:58:06 > 0:58:08Oh, no.
0:58:08 > 0:58:11It's the sort of single-minded dish that I would order.
0:58:12 > 0:58:14I want my sauce, son.