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 > 0:00:23So raw.
0:00:23 > 0:00:27Only the strongest will make it to the final challenges.
0:00:27 > 0:00:30I wish they'd liven theirself up, 20 minutes I've been waiting.
0:00:30 > 0:00:32- I love it.- A-ha!
0:00:34 > 0:00:35They want to survive this competition,
0:00:35 > 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 > 0:00:52These six amateurs all think they've got what it takes
0:00:52 > 0:00:55to become MasterChef.
0:00:56 > 0:00:59But at the end of today's heat,
0:00:59 > 0:01:02only the best will become quarterfinalists.
0:01:11 > 0:01:14- Welcome to MasterChef. - So, first up...
0:01:14 > 0:01:18this is what we call your calling card.
0:01:18 > 0:01:20We're going to get you to cook one dish
0:01:20 > 0:01:24and we want to see a little bit of flair, a bit of imagination.
0:01:24 > 0:01:26Ladies and gentlemen, one hour. Let's cook.
0:01:35 > 0:01:38When I make something really delicious,
0:01:38 > 0:01:41I have to cook really extra.
0:01:41 > 0:01:45Cos it comes out so well that I end up eating most of the dish.
0:01:51 > 0:01:52How much cooking do you do?
0:01:52 > 0:01:56I've been married for ten years, so I do cooking every single day.
0:01:56 > 0:02:00- Where in India were you born? - Well, I was born in Mumbai.
0:02:00 > 0:02:05- Big, big city with wonderful food. - Absolutely, gorgeous food.
0:02:05 > 0:02:09- Are we going to get a little taste of that now?- Well, it is just under way.
0:02:09 > 0:02:11Nothing is getting cooked yet.
0:02:15 > 0:02:17Rani has a smile in her voice.
0:02:17 > 0:02:19The energy she's got is fantastic
0:02:19 > 0:02:21but Rani's going to cook for us, a biryani.
0:02:21 > 0:02:24Simply, it's a pot of rice with chicken cooked together
0:02:24 > 0:02:26and all the flavours become one.
0:02:27 > 0:02:29I love the sound of Rani's food,
0:02:29 > 0:02:32but I just hope everything's perfectly done.
0:02:39 > 0:02:41It's been a dream of mine to open a restaurant one day
0:02:41 > 0:02:43and have my own restaurant and work in the kitchens.
0:02:43 > 0:02:47Hopefully, this will give me experience and the push I need.
0:02:51 > 0:02:55Terry, why would you put yourself through this much pressure?
0:02:55 > 0:02:56The wife pushing me.
0:02:58 > 0:03:00She kept on about entering, entering, entering.
0:03:00 > 0:03:03- So I finally did it one year. - What are you making for us?
0:03:03 > 0:03:07Scallops two way with black pudding and beetroot, celeriac puree,
0:03:07 > 0:03:10raspberry and balsamic vinaigrette.
0:03:10 > 0:03:13- What does your good lady wife think of your cooking?- She loves this dish,
0:03:13 > 0:03:16so, if it's good enough for her I think it's good enough for you.
0:03:16 > 0:03:18So we're not just criticising your cooking,
0:03:18 > 0:03:21- we're criticising the taste buds of your...- Of the wife as well.
0:03:25 > 0:03:28As a calling card, Terry wants to show me that he's
0:03:28 > 0:03:32an adventurous cook, an experimental cook. Great.
0:03:32 > 0:03:35Scallops and black pudding with celeriac
0:03:35 > 0:03:37is a marriage made in heaven.
0:03:38 > 0:03:42Putting a raspberry with a scallop and black pudding together
0:03:42 > 0:03:44is a sin.
0:03:44 > 0:03:47But you know me, I'll give it a go.
0:03:47 > 0:03:48Once.
0:03:52 > 0:03:53Nearly 20 minutes gone,
0:03:53 > 0:03:57so you've got 40 minutes left to produce your masterpiece.
0:03:59 > 0:04:04The meal I'm doing today is based on a 17th-century recipe.
0:04:04 > 0:04:07But I'm not afraid to try new techniques either.
0:04:07 > 0:04:10I actually cooked salmon in my dishwasher the other day,
0:04:10 > 0:04:14I figured I could set it to 70 degrees and use it like a sous vide.
0:04:14 > 0:04:15So that came out quite well.
0:04:18 > 0:04:21Dawn, your bench smells really good.
0:04:21 > 0:04:25- Ah, fantastic. Yay, that's what I want to hear.- Can you tell me what it is you're making?
0:04:25 > 0:04:27I'm making you a Devon squab pie,
0:04:27 > 0:04:29which is apple and lamb.
0:04:29 > 0:04:32Which sounds bizarre, but don't worry,
0:04:32 > 0:04:34I've rebooted it for the 21st century.
0:04:34 > 0:04:38So it, erm, should be a bit more sort of in keeping with our tastes.
0:04:38 > 0:04:42- Who do you cook for?- Friends, family, some of the local bikers.
0:04:42 > 0:04:45- Are you a biker?- I'm learning to ride my trike at the moment.
0:04:45 > 0:04:47- You've got a trike?- Yeah.
0:04:47 > 0:04:50If you cook for bikers, does this mean you cook big, hearty boy dishes?
0:04:50 > 0:04:53Yeah, definitely, but also you have to be very careful what you're doing
0:04:53 > 0:04:56because they're not backwards coming forwards if they don't like it.
0:04:56 > 0:05:00So you've got to make sure the flavour's right each time for them.
0:05:01 > 0:05:04Dawn says she's rebooting a 17th-century dish
0:05:04 > 0:05:08and bringing it to the 21st century. Well, that's fantastic.
0:05:08 > 0:05:11We've got lamb, we've got cider, we've got clotted cream.
0:05:11 > 0:05:15It sounds fun, I just hope that she's got the skill to pull it off.
0:05:18 > 0:05:2130 minutes gone. You're halfway.
0:05:26 > 0:05:28Jack, what are you doing?
0:05:28 > 0:05:31I'm doing a lobster and scallop ravioli with a lobster sauce -
0:05:31 > 0:05:34which is made from the shells - served on a bed of spinach,
0:05:34 > 0:05:36roasted lobster claw and a slightly foamed sauce.
0:05:36 > 0:05:38Whoa, Jack.
0:05:38 > 0:05:43- How ambitious are YOU?- I'm giving it all that I've got, Gregg, I'm, er...
0:05:43 > 0:05:46- I'm really going for it today. - How old are you, Jack?- 21.
0:05:49 > 0:05:52Jack's being very technical, making his own pasta, lobster sauce,
0:05:52 > 0:05:54cooking lobsters, doing scallops.
0:05:56 > 0:05:59This dish would usually take a very experienced chef
0:05:59 > 0:06:02a number of hours to get right, Jack's attempting it in one hour.
0:06:03 > 0:06:05Good luck to him.
0:06:05 > 0:06:08It's quite a technically difficult dish, so it's...
0:06:08 > 0:06:11It could... It could be a little bit challenging.
0:06:13 > 0:06:14Hopefully, it should be OK.
0:06:21 > 0:06:23You've got just over 20 minutes left.
0:06:26 > 0:06:28I've got a big family.
0:06:28 > 0:06:31I'm one of five girls, so big sister, a part of that loving,
0:06:31 > 0:06:34nurturing sort of aspect meant that I would cook for them
0:06:34 > 0:06:36and just generally play around with food.
0:06:40 > 0:06:43- Hello, Jess.- Hello.- Are you happy? You've got a big smile.
0:06:43 > 0:06:44Very happy to be here.
0:06:44 > 0:06:47You know, nearly turning 30, some people run a marathon,
0:06:47 > 0:06:49I come on MasterChef.
0:06:49 > 0:06:51And what do you want from MasterChef, Jess?
0:06:51 > 0:06:54I want to see how good I actually am, I want to do this for myself.
0:06:54 > 0:06:57You know, I love food, I've always been part of the food industry.
0:06:57 > 0:06:59- I was a waitress. - Were you a waitress?- I was, yes.
0:06:59 > 0:07:03One of those naughty girls that, you know, stand behind the paths
0:07:03 > 0:07:05and annoy the chefs.
0:07:05 > 0:07:07- Try not to annoy our chefs, could you?- OK.
0:07:11 > 0:07:15Jess's calling card says to me she's a very confident cook.
0:07:15 > 0:07:18She really has got four component parts to her dish.
0:07:18 > 0:07:21Scallop, cauliflower, apple and bacon.
0:07:21 > 0:07:24I love the combination, but she's got to get it absolutely perfect.
0:07:31 > 0:07:34My father's Italian and so I've always cooked
0:07:34 > 0:07:35but what really sort of
0:07:35 > 0:07:39drove me to want to cook more is I just can't stand roast dinners.
0:07:39 > 0:07:42Everyone I... Everyone I know just does roast dinners.
0:07:42 > 0:07:44Roast this, roast that, so if you want to change it,
0:07:44 > 0:07:46do something else yourself.
0:07:49 > 0:07:53- Tell me what it is you're making?- I'm doing a duo of courgette flowers.
0:07:53 > 0:07:57So the first one's going to be stuffed with potato, Parma ham.
0:07:57 > 0:08:02The second one's being stuffed with tapioca, with wild mushroom
0:08:02 > 0:08:05and sugar snap peas dipped in a light tempura batter.
0:08:05 > 0:08:08Deep-fried, served with a green-and-white asparagus
0:08:08 > 0:08:10served with a warm hollandaise sauce.
0:08:10 > 0:08:11Wow!
0:08:11 > 0:08:14All that work. Can it be done in an hour?
0:08:14 > 0:08:16I'm finding out.
0:08:19 > 0:08:22OK, this is where it gets serious.
0:08:31 > 0:08:34Peter's in panic mode and right now he needs to calm himself down
0:08:34 > 0:08:37and get himself sorted out or he's not going to complete any of it.
0:08:37 > 0:08:39OK. Dead.
0:08:46 > 0:08:48You've only got five minutes,
0:08:48 > 0:08:52so you've got to start plating up, please.
0:08:56 > 0:08:57Come on, baby.
0:09:05 > 0:09:07Stop!
0:09:07 > 0:09:09Step away. Step away! Oi!
0:09:17 > 0:09:18For her calling card,
0:09:18 > 0:09:23HR specialist Jess has served scallops with cauliflower puree,
0:09:23 > 0:09:29pancetta crumbs, apple batons and an apple and maple syrup puree.
0:09:33 > 0:09:35Nicely cooked scallops.
0:09:35 > 0:09:38I really like the salty bacon crumb bit on the top, I think
0:09:38 > 0:09:41that's lovely and I like the sweetness of the celeriac as well.
0:09:41 > 0:09:44- It's a nicely made dish.- Nice.- Nice.
0:09:44 > 0:09:48- Hmm.- But it's better than rubbish.
0:09:48 > 0:09:51I really like your flavours, I even like your little apple sauce
0:09:51 > 0:09:55but you have not really shown a huge amount of endeavour.
0:09:57 > 0:09:58My plate of food was nice.
0:09:58 > 0:10:00I don't want to be nice, I want to be fantastic,
0:10:00 > 0:10:02I want to be wonderful.
0:10:03 > 0:10:08Graduate Jack's dish is lobster and scallop ravioli served
0:10:08 > 0:10:13with lobster claw, spinach, lobster sauce and micro parsley.
0:10:15 > 0:10:17Really pretty looking little dish, Jack.
0:10:17 > 0:10:18Thank you.
0:10:23 > 0:10:25The pasta's made nicely, it's lovely and thin.
0:10:25 > 0:10:28I like that little claw on top and I like the little bit
0:10:28 > 0:10:34of richness and spice I get in the sauce, but the sauce is grainy.
0:10:34 > 0:10:36And I know what it is, you put shells into a blender,
0:10:36 > 0:10:39you blended it and then you tried to put it through a Tammy cloth
0:10:39 > 0:10:40and then it all came out the end.
0:10:40 > 0:10:42And it's like I'm eating my own teeth.
0:10:42 > 0:10:45But flavour wise, Jack, I'm really impressed.
0:10:45 > 0:10:46Jack, you have to stand up
0:10:46 > 0:10:51and applaud this sort of adventure to make your own pasta, well done.
0:10:51 > 0:10:54I'm quite relieved to have cooked the first one,
0:10:54 > 0:10:57I got some quite nice comments, which was really pleasing,
0:10:57 > 0:11:00but there was definitely some areas for improvement.
0:11:00 > 0:11:05Teaching assistant Rani's dish is chicken biryani served with
0:11:05 > 0:11:08hard boiled eggs and chaat masala roast potatoes.
0:11:16 > 0:11:19You obviously know how to make a biryani, Rani. Ha-ha!
0:11:21 > 0:11:24The chicken is moist, the rice is fluffy
0:11:24 > 0:11:27and like all good cooks from India that I've met,
0:11:27 > 0:11:30there's these waves of flavour that come in one after the other.
0:11:30 > 0:11:34So you start off sweet and then you move into spices like caraway
0:11:34 > 0:11:36and you finish with heat.
0:11:36 > 0:11:37Wonderful.
0:11:37 > 0:11:40I love the flavours of the chicken biryani.
0:11:40 > 0:11:42The eggs I like with it, but the potatoes,
0:11:42 > 0:11:45I feel like I'm having lasagne and chips.
0:11:46 > 0:11:48Cos rice and potatoes,
0:11:48 > 0:11:50just an interesting combination.
0:11:50 > 0:11:52It didn't go exactly as I planned,
0:11:52 > 0:11:56but it was a really fun experience and I would do it again.
0:11:58 > 0:12:01Mechanic Terry has served scallops.
0:12:01 > 0:12:05Crumbed and deep-fried and pan fried,
0:12:05 > 0:12:09served with black pudding and beetroot, celeriac puree,
0:12:09 > 0:12:13watercress and a raspberry and balsamic vinaigrette.
0:12:20 > 0:12:24I'm pleasantly surprised. Let me start there.
0:12:24 > 0:12:29Celeriac puree, black pudding and the scallop together, delicious.
0:12:29 > 0:12:31Scallop and raspberries,
0:12:31 > 0:12:32no.
0:12:32 > 0:12:36Sorry, Terry but a raspberry should stay in a bowl with cream
0:12:36 > 0:12:39and be served after your scallops.
0:12:40 > 0:12:43Love your scallop in the breadcrumbs.
0:12:43 > 0:12:47Really well made puree and black pudding is a tried and tested combo
0:12:47 > 0:12:49for a scallop as well, very, very good.
0:12:49 > 0:12:51I agree with my Aussie mate here,
0:12:51 > 0:12:54there is no place at all for the sweet sharpness of a raspberry.
0:12:54 > 0:12:58But you can cook. You've definitely got skill.
0:12:58 > 0:13:00Yeah, I'm happy with the feedback.
0:13:00 > 0:13:04I think I tried too many flavours, tried to impress too much
0:13:04 > 0:13:07on the first go and it can only get better from here, really.
0:13:07 > 0:13:10Witchcraft merchant Dawn has made
0:13:10 > 0:13:13Devon squab pie filled with lamb and apples.
0:13:13 > 0:13:19Served with celeriac mash, samphire and a cider and clotted cream sauce.
0:13:19 > 0:13:22- Right, this sauce intrigues me. - I think it's a bit too thin.
0:13:30 > 0:13:32It's all highly unusual.
0:13:33 > 0:13:35On railway stations now,
0:13:35 > 0:13:39there are pasties of all different sorts of flavours and I feel like
0:13:39 > 0:13:42I've gone to one of those stands and made the wrong choice.
0:13:42 > 0:13:45Well, that's good cos that means that there's more left for me,
0:13:45 > 0:13:46cos I love it.
0:13:46 > 0:13:49I absolutely love it.
0:13:49 > 0:13:52It is unusual, but in a really interesting way.
0:13:52 > 0:13:56The sauce on the outside is warm with cider,
0:13:56 > 0:13:58salty bits of samphire which seem a bit strange.
0:13:58 > 0:14:02The pie itself is beautifully made, I'm really excited by this, Dawn.
0:14:02 > 0:14:04- Thank you.- This is a...
0:14:04 > 0:14:06This is a dawning for me.
0:14:06 > 0:14:08Thank you.
0:14:10 > 0:14:12I don't mind dividing the judges,
0:14:12 > 0:14:15the fact that John really liked it, that means the world.
0:14:15 > 0:14:18I nearly burst into tears I was so happy.
0:14:20 > 0:14:2350-year-old Peter has made battered courgette flowers.
0:14:23 > 0:14:27The first is stuffed with tapioca, wild mushrooms
0:14:27 > 0:14:28and sugar snap peas
0:14:28 > 0:14:32and the second with potato, egg and prosciutto.
0:14:33 > 0:14:36Anything missing from this plate, Peter?
0:14:36 > 0:14:39Erm, yeah, hollandaise sauce.
0:14:39 > 0:14:42I call this a classic example of masterchefanitis.
0:14:44 > 0:14:46You're attempting far too much, Peter.
0:14:54 > 0:14:59I like the courgette flower with the potato, the ham and the cheese.
0:14:59 > 0:15:01The one with the tapioca, I'm finding a little odd.
0:15:01 > 0:15:03Both those flowers are a little bit greasy
0:15:03 > 0:15:06but, as you know, the whole thing needs a sauce.
0:15:08 > 0:15:12That's singularly the toughest gig I've had in my life.
0:15:14 > 0:15:17I'm desperately keen to...
0:15:18 > 0:15:25..impress and make amends for that catastrophe.
0:15:26 > 0:15:29I think the standard was OK, but I'm impressed by two of them.
0:15:33 > 0:15:35Some interesting combinations...
0:15:37 > 0:15:39..some very strange combinations...
0:15:41 > 0:15:43..and some nice food.
0:15:45 > 0:15:47There were quite a few mistakes in the room.
0:15:50 > 0:15:53But I've got to say, I need to see a lot more
0:15:53 > 0:15:55to feel as though I know them as a cook.
0:16:01 > 0:16:04This is a sweet and savoury invention test.
0:16:04 > 0:16:07They get to choose, you chose.
0:16:07 > 0:16:09- I'll go savoury.- Good.
0:16:11 > 0:16:14Ah! Nice set of ingredients.
0:16:14 > 0:16:18John will now have one hour to create a dish from duck breast,
0:16:18 > 0:16:23mussels, rainbow chard, beetroot,
0:16:23 > 0:16:25spring onion, plums,
0:16:25 > 0:16:28coriander, thyme and coconut milk,
0:16:28 > 0:16:31lentils and goat's cheese.
0:16:32 > 0:16:34One hour. Let's cook.
0:16:36 > 0:16:37One hour, let's go.
0:16:39 > 0:16:41What are you making?
0:16:41 > 0:16:44I'm doing duck, country style lentils, pickled beetroot
0:16:44 > 0:16:47and beignets of goat's cheese and thyme.
0:16:49 > 0:16:52Now for the magic of duck. Cold pan...
0:16:52 > 0:16:54That's the only way I cook my duck now.
0:16:54 > 0:16:56It works every time.
0:17:00 > 0:17:03What they for, your beignets? What they flavoured with?
0:17:03 > 0:17:06- Mustard powder.- Oooh!
0:17:09 > 0:17:11- Happy?- Yeah.
0:17:14 > 0:17:16Splendid!
0:17:16 > 0:17:18That is my sort of food.
0:17:19 > 0:17:24From the savoury box, John has made pan fried duck breast topped with
0:17:24 > 0:17:28goat's cheese beignet, served on lentils
0:17:28 > 0:17:32and rainbow chard with cubes of soused beetroot.
0:17:37 > 0:17:39Mmm!
0:17:41 > 0:17:43That is proper big boy's food.
0:17:43 > 0:17:47- Oh, thank you. I'm glad you like it. - Oh, mate, I love it.
0:17:47 > 0:17:48Let's get them in.
0:17:59 > 0:18:03Got ten minutes to decide whether you are going to make a sweet
0:18:03 > 0:18:06or a savoury dish, do it now.
0:18:12 > 0:18:16The green savoury boxes contain the same ingredients
0:18:16 > 0:18:17that John cooked with.
0:18:21 > 0:18:24Only two contestants have chosen the sweet box,
0:18:24 > 0:18:28which contains apples, chestnuts,
0:18:28 > 0:18:32cloves, sweet wine,
0:18:32 > 0:18:35amaretto, cinnamon sticks
0:18:35 > 0:18:38and brioche.
0:18:38 > 0:18:41I was slightly concerned when I chose the sweet box
0:18:41 > 0:18:45cos, thinking about it, probably better suited to savoury.
0:18:45 > 0:18:47So hopefully it'll be OK.
0:18:50 > 0:18:54One hour to cook your invention and, at the end of this,
0:18:54 > 0:18:57two of you are leaving the competition.
0:18:57 > 0:19:00Ladies and gentleman, let's cook.
0:19:06 > 0:19:10Are you well paced, do you think, to go through to the next round?
0:19:10 > 0:19:13If this works, yeah. If it doesn't, I'll get my coat.
0:19:17 > 0:19:20You've got high expectations for a pudding, I know you do. So I'm...
0:19:20 > 0:19:23I did have a bit of a risk picking the dessert,
0:19:23 > 0:19:25cos it's you that I want to impress.
0:19:25 > 0:19:27Obviously you as well, John.
0:19:28 > 0:19:3022 minutes gone.
0:19:32 > 0:19:34Terry, how's this dish going to be right now?
0:19:34 > 0:19:37Simple, elegant, tasty.
0:19:37 > 0:19:40Whoa! That's a brave promise.
0:19:44 > 0:19:48Rani, on the bench, you have no Indian spices.
0:19:48 > 0:19:51How are you going to bring your food to life?
0:19:51 > 0:19:53It won't be necessarily hot and spicy,
0:19:53 > 0:19:56but I promise you there will be flavour there.
0:19:59 > 0:20:01I can see in your eyes,
0:20:01 > 0:20:04- you desperately want to stay in this competition.- Absolutely, yeah.
0:20:04 > 0:20:08Yeah, this is the biggest opportunity I've ever had and...
0:20:08 > 0:20:11I don't want to waste it. I really don't.
0:20:18 > 0:20:20Four minutes, just four minutes.
0:20:22 > 0:20:24Not long, but it's enough.
0:20:31 > 0:20:33Stop!
0:20:33 > 0:20:34Time's up.
0:20:43 > 0:20:45From the savoury box,
0:20:45 > 0:20:49Rani has made a baida roti stuffed with chilli
0:20:49 > 0:20:53and ginger potatoes served with goat's cheese dumplings,
0:20:53 > 0:20:57puy lentil salad with fried garlic and shallots
0:20:57 > 0:21:00and a balsamic and honey sauce.
0:21:07 > 0:21:08Rani...
0:21:08 > 0:21:10I'm surprised.
0:21:11 > 0:21:14I'm pleasantly surprised.
0:21:14 > 0:21:17What I really love is that thing that looks like an omelette,
0:21:17 > 0:21:22cos that egg is covering bread and inside there is spiced potato
0:21:22 > 0:21:24- and it's really nice.- Sure.
0:21:24 > 0:21:26I love those little goat's cheese dumplings.
0:21:26 > 0:21:29I think they're wonderful. Sharp, sour, you know what, Rani?
0:21:29 > 0:21:33- As the inventing test goes, pretty good.- Thank you.
0:21:33 > 0:21:34You made my day.
0:21:34 > 0:21:36They brought a big smile on my face,
0:21:36 > 0:21:39because Gregg was really, really happy with the dish.
0:21:39 > 0:21:44I had no idea they were going to like it so much, actually.
0:21:44 > 0:21:48Dawn's dish is pan-fried duck breast with plum sauce
0:21:48 > 0:21:50served with baked beetroot and ginger
0:21:50 > 0:21:54and a chilli and coriander puy lentil salsa.
0:21:59 > 0:22:01Dawn, you've got an issue with your duck,
0:22:01 > 0:22:03- because your skin is still a bit fatty.- Right.
0:22:04 > 0:22:07But I do like the flavours in your beetroot and lentils.
0:22:07 > 0:22:10Fiery ginger with that beetroot, which is woody and earthy.
0:22:10 > 0:22:14And those lentils are crunchy with chilli and coriander
0:22:14 > 0:22:16and spring onion. Really like them.
0:22:16 > 0:22:19You play with flavours a lot.
0:22:19 > 0:22:25Beetroot and ginger feels to me like a health smoothie.
0:22:26 > 0:22:30It doesn't make me want to go flying in with another forkful.
0:22:30 > 0:22:33I'm not all about unusual flavour combinations, it just so happened
0:22:33 > 0:22:37that the roll of the dice today, that's how it's played out.
0:22:37 > 0:22:39There is another side to me and I'd love to be able to show that.
0:22:45 > 0:22:49Terry's duck has been served with honey and mustard mash,
0:22:49 > 0:22:52plum sauce and beetroot crisps.
0:22:53 > 0:22:55Your beetroot crisps...
0:22:55 > 0:22:57Are a little bit burnt.
0:22:57 > 0:23:00- If it's burnt, Terry, don't serve it.- Right.
0:23:07 > 0:23:10Duck cooked nicely. Mashed potato differently nice.
0:23:10 > 0:23:14- Plum sauce and mashed potato I don't believe works.- Right.
0:23:14 > 0:23:17Your duck is cooked really, really well,
0:23:17 > 0:23:19your plum sauce is spiced really, really well.
0:23:19 > 0:23:23But, like your calling card, they don't belong together on one plate.
0:23:23 > 0:23:24Right.
0:23:24 > 0:23:25I do question, Terry,
0:23:25 > 0:23:29your ability to understand how flavours come together.
0:23:29 > 0:23:31Thanks. The flavours I think go together well.
0:23:31 > 0:23:35Obviously, John doesn't and he knows best, he knows better than me so...
0:23:42 > 0:23:47Peter's duck has been marinated in soy sauce then pan-fried
0:23:47 > 0:23:52and served with plum, coriander and chilli salsa and a mustard mash.
0:23:52 > 0:23:55- It's a bit burnt, old Peter, isn't it?- Yes.
0:24:02 > 0:24:06The flavour of that soy duck with your plums is lovely.
0:24:06 > 0:24:09But as for the mashed potato as well on the plate, it doesn't work.
0:24:09 > 0:24:11If you are going to do Asian flavours,
0:24:11 > 0:24:13- stay away from mashed potato.- Yeah.
0:24:13 > 0:24:16The skin on that duck, because it's so burned,
0:24:16 > 0:24:19it actually is feeling gravelly now between my teeth.
0:24:19 > 0:24:21- OK.- Charcoaly.
0:24:24 > 0:24:26HE EXHALES
0:24:30 > 0:24:33Deflated. I think I've blown it. Still.
0:24:37 > 0:24:41From the sweet box, Jess has made a cinnamon
0:24:41 > 0:24:44and chestnut apple crumble with creme anglaise.
0:24:53 > 0:24:56The chestnuts add a nice, woody flavour to it,
0:24:56 > 0:24:57the apples are warming.
0:24:57 > 0:25:02Your custard is nice enough. It's just... Nice.
0:25:04 > 0:25:08You've obviously got some technique. I just want you to spread your wings.
0:25:08 > 0:25:11- I just want to see you soar.- OK.
0:25:12 > 0:25:14I think I played it too safe this time.
0:25:14 > 0:25:18If I do get through, then I need to just show them, actually,
0:25:18 > 0:25:21I have some interesting flavours and interesting ideas.
0:25:24 > 0:25:29Jack's dessert is apple cinnamon tart filled with creme patisserie,
0:25:29 > 0:25:33served with a salted caramel sauce and Chantilly cream.
0:25:33 > 0:25:36I like the cleanliness of it, Jack, I think it's really,
0:25:36 > 0:25:38really well done. Shame about the burnt round the outside.
0:25:38 > 0:25:41There's another fundamental error though.
0:25:41 > 0:25:43I left the tartlet case on the bottom.
0:25:45 > 0:25:49- Oh.- I tell you what, made, thanks for letting us know.- You keep that.
0:25:49 > 0:25:50HE LAUGHS SHEEPISHLY
0:25:56 > 0:26:01Really nice short, sweet pastry, really good butterscotch sauce.
0:26:01 > 0:26:04We got creme pat inside the tart, flooded with vanilla.
0:26:04 > 0:26:09Mate, you are just lining up flavours that I love and knocking them down.
0:26:09 > 0:26:10I've got to say, Jack,
0:26:10 > 0:26:13at this stage of the competition with the invention test,
0:26:13 > 0:26:16I'm talking really fast, because I got really excited by it.
0:26:16 > 0:26:18- Thank you very much. - I'm really pleased for you.
0:26:18 > 0:26:20Good job, buddy.
0:26:20 > 0:26:23I was very pleased to be able to show John I can make pastry,
0:26:23 > 0:26:25as well as just mains and starters.
0:26:32 > 0:26:36- It's been a real day of ups and downs.- I liked Jack.
0:26:36 > 0:26:37Jack is really good.
0:26:37 > 0:26:40He's by far the most skilful and knowledgeable cook,
0:26:40 > 0:26:43- which is amazing, cos he's by far the youngest cook.- I'm with you.
0:26:43 > 0:26:46Best cook of the day by far is Jack.
0:26:46 > 0:26:50- Anybody else stand out as a cook today?- Yeah, Rani. Love her.
0:26:50 > 0:26:52Love the biryani that she did in the first round.
0:26:52 > 0:26:55She packs masses of flavour into her food.
0:26:55 > 0:26:59- I think she's got a lot of work to do, but I like.- Absolutely.
0:26:59 > 0:27:03So Rani and Jack stay. There is one person who needs to go.
0:27:03 > 0:27:07- Peter. I think Peter's competition is over.- He's done.
0:27:07 > 0:27:09I'd like to talk about Jess.
0:27:09 > 0:27:12I don't think Jess has been very ambitious.
0:27:12 > 0:27:16However, she has made food without error.
0:27:16 > 0:27:20Terry's combination of flavours are not necessarily right,
0:27:20 > 0:27:25but I think he can cook parts of a dish but he can't compile a dish.
0:27:25 > 0:27:26There's a lot more I can do.
0:27:26 > 0:27:29Different dishes I can do better than that so...
0:27:29 > 0:27:33I just want to hopefully scrape through this one and go from there.
0:27:33 > 0:27:37Dawn, her calling card, we completely disagree upon.
0:27:37 > 0:27:40That was this squab pie.
0:27:40 > 0:27:42I really liked it, I thought it was really interesting.
0:27:42 > 0:27:45But I've got no point of reference for what she's doing.
0:27:45 > 0:27:48It's just coming at me very unusually.
0:27:48 > 0:27:53I hope I've done enough, because I've got a lot more to give.
0:27:54 > 0:27:56I feel like such a baby now!
0:28:03 > 0:28:07Who is the...? Well, is it the greater risk or the lesser risk?
0:28:16 > 0:28:21It's been a day of skilful food and some unusual food.
0:28:23 > 0:28:25We have made a decision.
0:28:25 > 0:28:28The first person leaving us...
0:28:31 > 0:28:32..is Peter.
0:28:32 > 0:28:35Thanks very much, Peter, thank you very much indeed.
0:28:40 > 0:28:42Not good enough on the day. That's it.
0:28:42 > 0:28:45It's been a really fun journey.
0:28:48 > 0:28:53The second person leaving the competition is...
0:28:55 > 0:28:57..Terry.
0:28:57 > 0:28:58Thanks very much, Terry.
0:29:01 > 0:29:03Devastated I'm leaving now,
0:29:03 > 0:29:06but I've had some good, positive feedback from John.
0:29:06 > 0:29:09I will take that and go away, carry on cooking
0:29:09 > 0:29:11and I'll still have a restaurant one day.
0:29:11 > 0:29:12Congratulations.
0:29:35 > 0:29:38This test is not for the faint-hearted.
0:29:38 > 0:29:41You are going to be cooking for three champions
0:29:41 > 0:29:43and finalists of MasterChef.
0:29:45 > 0:29:50Peter Bayless, Andrew Kojima and Jackie Kearney.
0:29:53 > 0:29:55Today it's going to be like a service.
0:29:55 > 0:29:58Four main course orders in one hour.
0:29:58 > 0:30:0215 minutes after that, your four dessert orders.
0:30:02 > 0:30:07Just bear in mind, at the end of this, we will be losing two of you.
0:30:09 > 0:30:12Ladies and gentlemen, we wish you the best of luck.
0:30:12 > 0:30:13Let's cook.
0:30:21 > 0:30:24I'm more nervous for this test than any other test,
0:30:24 > 0:30:26because I've got a lot at stake.
0:30:28 > 0:30:31What are you going to tantalise our taste buds with?
0:30:31 > 0:30:34A rack of lamb with a carrot and pea puree,
0:30:34 > 0:30:38fondant potato and I'm going to make a reduction of the lamb bones
0:30:38 > 0:30:40into a jus with lots and lots of herbs.
0:30:40 > 0:30:42Dessert is a bread-and-butter pudding
0:30:42 > 0:30:44with marmalade and cardamom custard.
0:30:44 > 0:30:47So it's really flavoursome, really floral as well.
0:30:47 > 0:30:49Your food going to be more than just nice today?
0:30:49 > 0:30:51It's definitely going to be more than nice.
0:30:51 > 0:30:53I haven't seen either of you smile yet so...
0:30:56 > 0:30:59I can't knock Jess' effort right now,
0:30:59 > 0:31:01she is attempting a hell of a lot.
0:31:02 > 0:31:04No more safe Jess. She's going for it.
0:31:11 > 0:31:13Ah! May I?
0:31:13 > 0:31:14Please do, please do.
0:31:16 > 0:31:19HE GASPS
0:31:23 > 0:31:26Jack, tell us what you're going to make for us.
0:31:26 > 0:31:30I'm making a venison with parsnip puree, parsnip crisps,
0:31:30 > 0:31:33a fricassee of wild mushrooms and a chocolate and red wine sauce.
0:31:33 > 0:31:36For pudding, a vanilla cheesecake,
0:31:36 > 0:31:38but I'm going to do it slightly differently.
0:31:38 > 0:31:40It's a deconstructed cheesecake,
0:31:40 > 0:31:42so I'm going to separate out the elements of each.
0:31:42 > 0:31:44John is a huge fan of deconstructed stuff,
0:31:44 > 0:31:47as you can tell by the look on his face.
0:31:47 > 0:31:49I was unsure whether to deconstruct it or not, John,
0:31:49 > 0:31:52but I wanted to try and spice it up a little bit, make it more exciting.
0:31:52 > 0:31:53On such an important day,
0:31:53 > 0:31:56do you think you could have done your hair better? HE LAUGHS
0:31:56 > 0:31:59Taken a leaf out of your book? No.
0:31:59 > 0:32:01They call it fashion these days, apparently.
0:32:01 > 0:32:03HE SPLUTTERS
0:32:05 > 0:32:08He's making venison and parsnip.
0:32:08 > 0:32:11I think it sounds absolutely wonderful.
0:32:11 > 0:32:14We've seen him already do pasta, we've seen him do pastry
0:32:14 > 0:32:16and now he's showing he can get his timing is right
0:32:16 > 0:32:19and deliver to us a really classic, robust dish.
0:32:22 > 0:32:25I just wanted to challenge myself to see what I could achieve.
0:32:25 > 0:32:27Touch wood, it should be all right.
0:32:32 > 0:32:35Rani is making a vegetable kadai, like a vegetable curry.
0:32:35 > 0:32:38For dessert, she's making semolina pudding,
0:32:38 > 0:32:40which she's flavouring with a strawberry coulis.
0:32:40 > 0:32:43There's nothing technically difficult in this food.
0:32:43 > 0:32:47It's all about the love and the flavour she can stack into it.
0:32:50 > 0:32:53I'm going to blow their minds off with my cooking today.
0:32:53 > 0:32:58They are going to say "wow" after having the food that they eat today.
0:32:58 > 0:33:00I want it to be finger licking good!
0:33:00 > 0:33:01SHE LAUGHS
0:33:06 > 0:33:08- Rani...- Yeah?
0:33:08 > 0:33:10- Rani, I think you're lovely. - Thank you.
0:33:10 > 0:33:15- Really lovely.- Thank you very much. - How do you feel about cooking for the three people in the other room?
0:33:15 > 0:33:18I'm really excited about it, because gone there and done that
0:33:18 > 0:33:22and more new guys over is just an amazing feeling, you know.
0:33:22 > 0:33:24I just can't express it in words.
0:33:24 > 0:33:26I think you just have, Rani.
0:33:26 > 0:33:30- Rani, if you cook as well as you're animated today...- Yeah.
0:33:30 > 0:33:33- ..it's going to be delicious. - Give me five.
0:33:33 > 0:33:35I don't do things like that, thanks very much.
0:33:35 > 0:33:36THEY LAUGH
0:33:42 > 0:33:45Look at that, stirring and whisking all at the same time.
0:33:45 > 0:33:47That's impressive.
0:33:49 > 0:33:53Obviously, the first dish that I did of my own was a bit controversial.
0:33:53 > 0:33:55I think this one's a bit more classic.
0:33:55 > 0:33:58It's a bit more down to earth.
0:33:58 > 0:34:01Hopefully, I'll pull it off perfectly today.
0:34:03 > 0:34:05- How are you feeling?- Good.
0:34:05 > 0:34:07Yeah, this is a dish that I love.
0:34:07 > 0:34:10I'm doing a pan-fried loin of venison
0:34:10 > 0:34:13with baked beetroot and green pea pottage
0:34:13 > 0:34:15and a port and waterberry reduction.
0:34:15 > 0:34:18The waterberries are wild blueberries
0:34:18 > 0:34:21and they grow on the moors in Devon.
0:34:21 > 0:34:23- And dessert?- I'm doing a chocolate orange fondant
0:34:23 > 0:34:25with a cardamom creme anglaise.
0:34:25 > 0:34:27- It's going to be soggy in the centre?- Oh, absolutely!
0:34:27 > 0:34:29I think you've got some really good skills, Dawn,
0:34:29 > 0:34:33- but today, somehow, you've got to join us in our opinion.- Yes.
0:34:33 > 0:34:36I really hope that this dish will do that.
0:34:40 > 0:34:42I saw her as a cook who was bold with flavours
0:34:42 > 0:34:45and erring on the side of dangerous.
0:34:45 > 0:34:47Today, I feel like we've gone to safesville.
0:34:47 > 0:34:49I'm personally pleased about that.
0:34:53 > 0:34:5530 minutes gone, you're half way.
0:35:05 > 0:35:12In 2011, Jackie Kearney just missed out on becoming a finalist.
0:35:12 > 0:35:15After MasterChef, it's like this intensive training school
0:35:15 > 0:35:19that catapults you, like springboards you into it.
0:35:20 > 0:35:23In the three years since, she has followed her dream
0:35:23 > 0:35:27and turned her skill with Asian food into a thriving business.
0:35:28 > 0:35:31I think my cooking's got better, it's more accomplished.
0:35:40 > 0:35:43When you get hit by problems, it's hard to keep going.
0:35:43 > 0:35:46You think it would just be easier to go back to my comfortable,
0:35:46 > 0:35:48management job in the NHS.
0:35:48 > 0:35:52But being in MasterChef changed me at a fundamental level
0:35:52 > 0:35:56to make me believe that I can do this, I'm good at it.
0:35:58 > 0:36:01Andrew Kojima made it to the final in 2012.
0:36:03 > 0:36:06Since then, he's become a private chef
0:36:06 > 0:36:08and continues to develop his food.
0:36:15 > 0:36:18Making the transition has definitely been hard work.
0:36:18 > 0:36:19You have to put the hours in.
0:36:19 > 0:36:21On the other hand, I've never worked so hard
0:36:21 > 0:36:24and been so fulfilled in my professional life.
0:36:25 > 0:36:28Aged 59, Peter Bayless became MasterChef's
0:36:28 > 0:36:31second champion in 2006.
0:36:31 > 0:36:35It didn't catapult me into stardom and financial success.
0:36:35 > 0:36:38What it did do was give me the confidence to think,
0:36:38 > 0:36:40"Well, yes, I can do it."
0:36:40 > 0:36:42The first thing I did after the programme
0:36:42 > 0:36:45was to go and get some life experience,
0:36:45 > 0:36:47amongst all the teenagers, which was fun.
0:36:49 > 0:36:51After honing his skills...
0:36:57 > 0:37:01..he went on to unearth a real passion for teaching.
0:37:01 > 0:37:04I have to say it's just so rewarding, it's fantastic.
0:37:06 > 0:37:10I am still not 100% convinced, in the back of my mind,
0:37:10 > 0:37:12that I'm a professional chef.
0:37:12 > 0:37:15When I'm asked, "What do you do for a living," and I say,
0:37:15 > 0:37:19"I'm a chef," it's still a bit exciting and a bit edgy.
0:37:19 > 0:37:22And, erm, I like it.
0:37:22 > 0:37:24So, perhaps, I am really.
0:37:33 > 0:37:3615 minutes, Jess. Happy?
0:37:36 > 0:37:38You're dancing around there like a ballerina.
0:37:40 > 0:37:43Jess's main course of lamb with fondant potato...
0:37:45 > 0:37:47There is nothing to hide behind on that.
0:37:47 > 0:37:51She's got to deliver all those components really, really well.
0:37:51 > 0:37:54Sauces are one of those things, as an amateur,
0:37:54 > 0:37:56you've often not been taught properly how to make a sauce.
0:37:56 > 0:37:58You need to get some heat underneath that sauce.
0:37:58 > 0:38:01Under the time pressure, things can go wrong.
0:38:04 > 0:38:07- What's the matter? - It's just it's not very cooked.
0:38:07 > 0:38:10- There is not a lot you can do now, is there?- No, not a lot I can do now.
0:38:10 > 0:38:13Right, I'm going to start plating up.
0:38:13 > 0:38:15One minute left, Jess.
0:38:19 > 0:38:21Sauce to go on and then what?
0:38:21 > 0:38:23And just a little bit of garnish and that's it.
0:38:27 > 0:38:29- Your lamb's wearing a wig.- It is.
0:38:34 > 0:38:36All right, off we go.
0:38:46 > 0:38:48Thank you, Jess.
0:38:48 > 0:38:51I have cooked you lamb cutlet with pommes fondant,
0:38:51 > 0:38:54pea puree, a carrot puree and carrots.
0:38:54 > 0:38:55Thanks, guys.
0:38:57 > 0:39:00I'd say it is a beautifully presented dish.
0:39:00 > 0:39:01It's a dish where I want to eat it all,
0:39:01 > 0:39:03- but I'm not sure where to attack.- Yeah.
0:39:08 > 0:39:11Well, guys, I think there are a number of issues with this dish.
0:39:11 > 0:39:14The lamb, it's not been properly cooked.
0:39:14 > 0:39:16The fat hasn't been rendered at all.
0:39:16 > 0:39:18There's no crispness to the outside.
0:39:18 > 0:39:22The purees are not really purees, they're a bit sloppy.
0:39:22 > 0:39:25I'm afraid we've got a real disaster with the sauce.
0:39:25 > 0:39:27It's just a sort of watery offering.
0:39:27 > 0:39:29The main thing, for me,
0:39:29 > 0:39:31is it could do with a pinch of salt on everything.
0:39:31 > 0:39:33On a positive note, that's a lovely fondant.
0:39:33 > 0:39:36It's lovely and soft, it's nice and crisp on the outside.
0:39:36 > 0:39:38- JOHN:- I like the potato fondant.
0:39:38 > 0:39:42As for the rest of it, it's really badly executed.
0:39:42 > 0:39:45I'm really sorry for Jess, but that hasn't worked at all.
0:39:47 > 0:39:49OK. Are you all right with your dessert, now?
0:39:49 > 0:39:52Yeah? Good job.
0:39:56 > 0:39:59I remember my mum's bread and butter pudding which was
0:39:59 > 0:40:01the best I've ever eaten. Of course it was.
0:40:03 > 0:40:06What we don't want is something that's solid
0:40:06 > 0:40:08and that really needs to be cut through.
0:40:08 > 0:40:09We want something soft and melting.
0:40:09 > 0:40:11That said, it doesn't want to be sloppy.
0:40:13 > 0:40:15And then there is the cardamom custard.
0:40:15 > 0:40:17I love my spice, but I'm not sure whether I want that
0:40:17 > 0:40:21with my marmalade bread and butter pudding.
0:40:21 > 0:40:24You've got two minutes, Jess.
0:40:24 > 0:40:26I'm a big fan, Jess.
0:40:26 > 0:40:28The crowd are on their feet in anticipation.
0:40:31 > 0:40:33Well done.
0:40:41 > 0:40:43Thanks, Jess. Oh...
0:40:43 > 0:40:47I've made for you a marmalade bread and butter pudding
0:40:47 > 0:40:50- with cardamom custard. I hope you enjoy it.- Thank you.- Thanks.
0:40:52 > 0:40:54- It's smelling really very, very good.- Mmm.
0:40:54 > 0:40:56I think it looks a bit basic, doesn't it?
0:41:00 > 0:41:02I'm not the biggest fan of bread and butter puddings
0:41:02 > 0:41:04and this really hasn't convinced me otherwise.
0:41:04 > 0:41:06It's a little bit bland just here.
0:41:06 > 0:41:10- Just taste the raisin.- Mmm.
0:41:10 > 0:41:12- It's properly burnt...- Burnt. - Aren't they?
0:41:12 > 0:41:14I've got a really bitter taste in my mouth.
0:41:14 > 0:41:17What we have really is approaching a comedy of errors.
0:41:17 > 0:41:21The creme anglaise is well over the top, it's almost scrambled egg.
0:41:21 > 0:41:22And it doesn't taste of cardamom,
0:41:22 > 0:41:25but I'm not actually disappointed by that.
0:41:25 > 0:41:27A better day, another day, perhaps. I hope so for her.
0:41:28 > 0:41:31This is what a bread and butter pudding and custard looks like.
0:41:31 > 0:41:36- It's burnt!- No, we call that enthusiastically crisp.
0:41:36 > 0:41:38It's black!
0:41:38 > 0:41:40I'm sorry, it hasn't been a good day for Jess.
0:41:43 > 0:41:48Cooking those two courses, it was hard.
0:41:48 > 0:41:49But...
0:41:49 > 0:41:51I did my best, that's all I can do.
0:41:53 > 0:41:56- You've got ten minutes, Jack. - Thank you.
0:41:56 > 0:41:58- Jack, are you under control? - Yeah, good to go.
0:42:00 > 0:42:03I think it sounds like a very balanced and logical
0:42:03 > 0:42:07assembly of traditional pairings with venison.
0:42:07 > 0:42:11Chocolate and red wine sauce, the chocolate is a tricky one.
0:42:11 > 0:42:14If the chocolate is added while the sauce is still on the heat,
0:42:14 > 0:42:18it will split and we will get oil and granules of the solids in there,
0:42:18 > 0:42:19it will be disgusting.
0:42:22 > 0:42:24- You're not doing a smear?- No.
0:42:24 > 0:42:26- Oh, Jack.- I'm so pleased.
0:42:28 > 0:42:31You're moving like a chef, Jack.
0:42:31 > 0:42:33Happy with the dish, are you, Jack?
0:42:33 > 0:42:34Yeah, I am happy, yeah.
0:42:35 > 0:42:37Go on, son. Good job.
0:42:37 > 0:42:40I hope it taste the same as it looks. It looks good.
0:42:40 > 0:42:42Good lad.
0:42:43 > 0:42:46- Jackie...- Oh, thank you.
0:42:48 > 0:42:52So you've got a pan roasted loin of venison with parsnip puree,
0:42:52 > 0:42:55parsnip crisps, a fricassee of wild mushrooms
0:42:55 > 0:42:57and a chocolate and red wine sauce.
0:42:57 > 0:43:00Thank you very much, I hope you enjoy it.
0:43:00 > 0:43:03This is beautiful. It's got colour, it's got emotion on the plate.
0:43:03 > 0:43:06It's got texture coming right up with those parsnip crisps.
0:43:06 > 0:43:09It's a very appetising plate of food.
0:43:14 > 0:43:16I have to come straight in and comment on the sauce,
0:43:16 > 0:43:19which really hasn't worked.
0:43:19 > 0:43:22Although his sauce is split, there is actually
0:43:22 > 0:43:24a very nice flavour in there.
0:43:24 > 0:43:27I think he's made a masterly job of this puree.
0:43:27 > 0:43:29It's absolutely silky smooth, isn't it?
0:43:29 > 0:43:32It's utterly, utterly delicious.
0:43:32 > 0:43:35I think the spinach is really nice the way he's cooked it
0:43:35 > 0:43:36and it's not watery.
0:43:36 > 0:43:40It's packed with flavour with those mushrooms, delicious.
0:43:40 > 0:43:44It's spectacular. This could be in a restaurant. It's quality cooking.
0:43:44 > 0:43:47Of course, there's things he can tighten up and everything else,
0:43:47 > 0:43:49but I'm hugely impressed.
0:43:49 > 0:43:52With the exception of the sauce, which I think
0:43:52 > 0:43:55he just tried too hard on, it's a very accomplished dish.
0:43:57 > 0:43:59I know technically there are issues on this plate,
0:43:59 > 0:44:03but the confidence in his dishes is really exciting.
0:44:03 > 0:44:07This is the third time we've seen him cook and he is 21.
0:44:07 > 0:44:09We have found a talent.
0:44:10 > 0:44:14- All right?- Yeah, good.- Deep breath, 15 minutes for that cheesecake.
0:44:14 > 0:44:15- Yep, thank you.- Let's have it.
0:44:20 > 0:44:23Dessert does sound very simple.
0:44:24 > 0:44:27So, it's going to have to be perfect.
0:44:27 > 0:44:31I'm sincerely hoping the presentation of the cake is
0:44:31 > 0:44:33not a wedge.
0:44:37 > 0:44:41One-handed quenelle. Who taught you to do a one-handed quenelle?
0:44:41 > 0:44:45- Practice.- Have you been practising in a pro kitchen, Jack?- Never.
0:44:45 > 0:44:47Couldn't be here if I had, could I?
0:44:49 > 0:44:51- Two minutes, Jack.- Thank you.
0:44:54 > 0:44:56Absolutely love it. Go on, son.
0:44:58 > 0:45:02- Popping candy?- It's popping away. Don't want it to have lost its...
0:45:02 > 0:45:03Popability.
0:45:10 > 0:45:11Thank you.
0:45:13 > 0:45:18I've made you a vanilla cheesecake with a buttery biscuit base
0:45:18 > 0:45:20and a fruit compote.
0:45:20 > 0:45:22- Hope you enjoy it. - ALL: Thank you.
0:45:24 > 0:45:28Wow! That is a very pretty plate of food.
0:45:28 > 0:45:30And it's quite a noisy plate of food, isn't it?
0:45:39 > 0:45:44Jack's a natural. I mean, his texture, colour.
0:45:44 > 0:45:48That silky vanilla cream cheese and the acid of the berries is
0:45:48 > 0:45:53- so natural, but so well done. - The base is absolutely delicious.
0:45:53 > 0:45:56It's a rich biscuit with plenty of butteriness in there.
0:45:56 > 0:45:57It's gorgeous, isn't it?
0:45:57 > 0:46:00And then you get this after effect of the popping candy.
0:46:00 > 0:46:02Adds another dimension to eating.
0:46:02 > 0:46:05Suddenly becomes fun, as well as being delicious.
0:46:06 > 0:46:08I think it's a beautiful looking plate of food.
0:46:08 > 0:46:10I think technically it's very, very good.
0:46:10 > 0:46:13I just think it lacks the beauty of a cheesecake.
0:46:15 > 0:46:17'I'm pretty drained, actually.'
0:46:17 > 0:46:20That was incredibly difficult, I have to say.
0:46:20 > 0:46:24'I hope I've impressed them enough to get through but you never know.'
0:46:30 > 0:46:34- You've got just under ten minutes left.- Ten minutes?- Just under, yeah.
0:46:34 > 0:46:37Rani's dish I'm very excited about.
0:46:37 > 0:46:41The shahi vegetable kadhi is one of my favourite curries, actually.
0:46:41 > 0:46:45And she's serving it with bhatura, which is an unleavened bread that is
0:46:45 > 0:46:50fried and is meant to puff up like a little balloon.
0:46:53 > 0:46:56I've no doubt it's going to be packed with flavour,
0:46:56 > 0:47:00but I do worry about how she is going to make it look appetising.
0:47:00 > 0:47:03It's really comfort food, but this is MasterChef.
0:47:06 > 0:47:09Rani, you've got three minutes left. You've got to move.
0:47:09 > 0:47:13It is quite a lot going on at the same time, you know?
0:47:13 > 0:47:16I'm really struggling to finish off everything on time.
0:47:22 > 0:47:25- Is that it? Anything else to go with it?- Just the garnish.
0:47:27 > 0:47:31- Go!- Thank you.- Careful, careful.
0:47:34 > 0:47:37There's enough here for another nine bowls full. Do you know what?
0:47:37 > 0:47:40We should save this and microwave it tomorrow for lunch.
0:47:40 > 0:47:42- Hello, I'm Rani.- Hi, Rani.- Hello.
0:47:47 > 0:47:49It is a mixed vegetable khadi
0:47:49 > 0:47:53and it's served with bhatura which is a leavened fried bread.
0:47:53 > 0:47:56- I hope you like it. Enjoy.- Thank you.
0:47:57 > 0:48:00I am quite delighted to see it.
0:48:00 > 0:48:03I was even more delighted to smell it as it came through the door.
0:48:03 > 0:48:06Fantastic. I'm not quite sure what happened to the bread.
0:48:06 > 0:48:07It should have been puffed.
0:48:12 > 0:48:13Oh, hello!
0:48:13 > 0:48:15SHE LAUGHS
0:48:16 > 0:48:20There is certainly a hit in there, isn't there?
0:48:20 > 0:48:23It's also a good combination of spices.
0:48:23 > 0:48:26Yeah, the ajwain seeds in the bread are delicious.
0:48:26 > 0:48:29I know they might have been a little bit of an issue
0:48:29 > 0:48:33- with the cooking of the bread. - A little raw.
0:48:33 > 0:48:36It's a little raw, but the flavour is delicious.
0:48:36 > 0:48:40- I'm going to eat all this.- I think it's a very, very successful dish.
0:48:41 > 0:48:46She's made a simple bread and a simple pot of vegetable stew.
0:48:46 > 0:48:49The problem is, it's downright delicious.
0:48:52 > 0:48:5615 minutes for your dessert. You've got 15 minutes, haven't you?
0:48:59 > 0:49:02Rani's dessert is a semolina pudding.
0:49:02 > 0:49:06I'm open-minded and this is an Indian version of it, so I'm sure
0:49:06 > 0:49:09they perfected it more than my dinner ladies back in the '80s.
0:49:11 > 0:49:15I'll be interested to see whether there's any other spice in there
0:49:15 > 0:49:17because that sounds very simple.
0:49:27 > 0:49:30- Rani, what else to go?- That's it. A pistachio on top as a garnish.
0:49:30 > 0:49:32Stick a nut on top.
0:49:33 > 0:49:38- Rani, got to go now. Thank you. - Come on, Rani.- Well done, you.
0:49:44 > 0:49:51- Hello, guys. Ladies first this time. - Thank you.- I'll be back in a tick.
0:49:51 > 0:49:55I've served you a semolina pudding which is served with
0:49:55 > 0:49:57a strawberry sauce.
0:49:57 > 0:49:58- Enjoy.- Thank you.
0:50:04 > 0:50:06That's a little bit lacking.
0:50:06 > 0:50:08It actually doesn't deliver on the flavour.
0:50:08 > 0:50:11I'm sort of getting a hint of cardamom.
0:50:11 > 0:50:15- And not too much else.- I'm pleasantly surprised at the texture.
0:50:15 > 0:50:17But there's no way I could eat the whole of it.
0:50:17 > 0:50:19I'm looking at it thinking, "Is there a surprise
0:50:19 > 0:50:23"lurking in the middle to break up the monotony of it?"
0:50:23 > 0:50:25Probably doesn't demonstrate enough
0:50:25 > 0:50:27in terms of technique and creativity.
0:50:30 > 0:50:33It's nice. It's not as dry as I thought it was going to be.
0:50:33 > 0:50:37It's very sweet. It's quite sticky. Her food tastes delicious.
0:50:37 > 0:50:38But look how simple it is.
0:50:41 > 0:50:43'It was quite exhausting, actually.'
0:50:43 > 0:50:46So glad that it was over.
0:50:46 > 0:50:49As much as I enjoyed it, I'm glad that it is over.
0:50:53 > 0:50:56- Dawn, we've got to get this main out in seven.- Should be fine.
0:50:58 > 0:51:01Dawn's main sounds really interesting, I think.
0:51:01 > 0:51:04She's got a loin of venison with a port and water bread sauce
0:51:04 > 0:51:08with baked beetroot, parsnip, green pea pottage.
0:51:08 > 0:51:12It sounds like a lot of things going on. Possibly too many.
0:51:14 > 0:51:18- 30 seconds before it's due to go out.- Yep.- What have you got to do?
0:51:18 > 0:51:22Just got to blitz my peas and carve the meat and plate up,
0:51:22 > 0:51:26- so I'm so sorry.- You're in a panic, but just do it, OK?
0:51:28 > 0:51:31I'll do that while you plate up. We can't be any more late.
0:51:31 > 0:51:33Quick, quick, quick.
0:51:38 > 0:51:39That's lovely. Thank you so much.
0:51:42 > 0:51:44Nearly five minutes over now. You've got to sauce.
0:51:46 > 0:51:49- Go on, mate. Let's go, shall we?- Yeah.
0:51:54 > 0:51:56Hello. I'm ever so sorry I'm late.
0:51:59 > 0:52:00- Here you go.- Thank you.
0:52:02 > 0:52:06I've got for you a loin of venison with a port and water bread sauce
0:52:06 > 0:52:10on a parsnip fondant with baked beetroot and green pea potage.
0:52:10 > 0:52:12- Enjoy.- Thank you.
0:52:14 > 0:52:16- It's beautifully presented.- Yes.
0:52:21 > 0:52:23I'm actually getting quite disappointed now.
0:52:23 > 0:52:26The meat hasn't been rested enough so it's far too chewy.
0:52:26 > 0:52:29The parsnip is not cooked.
0:52:29 > 0:52:33So, there are quite a few issues there. The sauce is split, as well.
0:52:33 > 0:52:35Hasn't been reduced down.
0:52:35 > 0:52:37I'm a bit disappointed by the beetroot, if I'm honest.
0:52:37 > 0:52:42- It feels a little bit dry and a bit bland.- It's lacking in flavour.
0:52:42 > 0:52:44Very lacking.
0:52:44 > 0:52:46I just think she's had timing issues
0:52:46 > 0:52:48and that is completely understandable at this stage,
0:52:48 > 0:52:51because you don't learn about timing in your own kitchen.
0:52:52 > 0:52:57For me, the whole thing needs a good push on seasoning. I mean,
0:52:57 > 0:53:01not just a little bit of seasoning, it needs a lot of seasoning.
0:53:02 > 0:53:05Right, Dawn, you've got just over ten minutes
0:53:05 > 0:53:07- to get these fondants out.- Yep.
0:53:08 > 0:53:10The idea of a chocolate orange fondant.
0:53:10 > 0:53:13They're doing a fondant at this stage of the competition. Do you know what?
0:53:13 > 0:53:14Really good luck to them.
0:53:16 > 0:53:17And cardamom creme anglaise.
0:53:17 > 0:53:19SHE MAKES A KISSING SOUND
0:53:19 > 0:53:21- Two minutes to go. Don't be late again, Dawn.- No.
0:53:25 > 0:53:27- Happy?- Yes, I am.
0:53:30 > 0:53:33- Anything else to go on there? - No, that's it.
0:53:46 > 0:53:48I've got for you a chocolate orange fondant
0:53:48 > 0:53:50with a cardamom creme anglaise.
0:53:50 > 0:53:52- I hope you enjoy. Thank you. - Thank you very much.
0:53:55 > 0:53:58- Look at that.- Nice and soft and gooey in the middle.
0:54:04 > 0:54:06Lovely warm flavour from the cardamom.
0:54:06 > 0:54:09She's got that spicing of the cardamom perfect.
0:54:09 > 0:54:13The flavour of the orange is really coming through with the chocolate.
0:54:13 > 0:54:17I think that is a very well executed dessert.
0:54:17 > 0:54:20Dawn can come home and cook desserts for me any time she wants to.
0:54:20 > 0:54:22I think it is a sheer delight.
0:54:22 > 0:54:25If she could throw a bit of that presentation magic
0:54:25 > 0:54:29from the venison dish to this dish, that would be spectacular.
0:54:29 > 0:54:32My only tiny, tiny criticism is
0:54:32 > 0:54:35I would like my custard a little thicker.
0:54:35 > 0:54:37Apart from that, that is lovely.
0:54:37 > 0:54:39It's a well-made chocolate fondant, I'll give her that.
0:54:39 > 0:54:42The custard is rich with vanilla and cardamom.
0:54:45 > 0:54:46Whew!
0:54:47 > 0:54:50I was five minutes over with the first course.
0:54:50 > 0:54:52But I'd rather get it right.
0:54:52 > 0:54:54And the fondants came out really well.
0:54:54 > 0:54:57They didn't disintegrate on the plate or anything,
0:54:57 > 0:55:00so whatever happens today, I'm pretty happy with what I've put up.
0:55:02 > 0:55:07You know what? Bar the odd timing issue, not a bad day at all.
0:55:07 > 0:55:10Without any doubt, the best cook in the room was young Jack.
0:55:12 > 0:55:13I'm really excited about Jack.
0:55:13 > 0:55:17Not because of where he is now, but where he can go.
0:55:19 > 0:55:22I had really big hopes for Jess today, but it was just,
0:55:22 > 0:55:25I'm sorry to say this, wrong.
0:55:25 > 0:55:28The mistakes on her lamb dish were incredible.
0:55:28 > 0:55:31We can't let Jess go any further, I'm afraid. She's got to go.
0:55:32 > 0:55:35We now have a discussion to be had between Dawn and Rani.
0:55:35 > 0:55:40I love the taste of Rani's food. I think she spices like a magician.
0:55:40 > 0:55:42But it's like one pot cooking.
0:55:42 > 0:55:43She makes me smile,
0:55:43 > 0:55:46but it's a risk taking her further in the competition.
0:55:46 > 0:55:48Cos I don't know what skills she's got.
0:55:49 > 0:55:53The suspense is killing, actually. You are nail biting.
0:55:53 > 0:55:56What's going to happen? What's going to happen?
0:55:56 > 0:55:59That is really, really stressful. You know?
0:56:00 > 0:56:05I'm still scared of some of Dawn's odd concoctions.
0:56:05 > 0:56:08I know some of it thrills you, but some of it puts me off.
0:56:08 > 0:56:10Dawn was way behind today.
0:56:10 > 0:56:11I had to go and do the peas for her
0:56:11 > 0:56:13otherwise those peas wouldn't be on the plate.
0:56:13 > 0:56:15The pressure got to her, really got to her.
0:56:15 > 0:56:18And this competition is just going to get more and more stressful.
0:56:18 > 0:56:21I'd love to be able to get through to the next round, because
0:56:21 > 0:56:25I do have a lot more to show and it's just such great fun to be here.
0:56:27 > 0:56:31Which of those two ladies is likely to succeed in the quarterfinal?
0:56:31 > 0:56:32I think we know the answer to that.
0:56:45 > 0:56:49We have just two quarterfinal places to give.
0:56:49 > 0:56:51Our first quarterfinalist.....
0:56:55 > 0:56:56..is Jack.
0:57:04 > 0:57:06Our second quarterfinalist...
0:57:16 > 0:57:18..is Rani.
0:57:18 > 0:57:20Well done.
0:57:26 > 0:57:28'I think I regret playing it too safe.'
0:57:28 > 0:57:30I'm a bit gutted about that, actually.
0:57:30 > 0:57:32Bit gutted that I've not shown my full potential.
0:57:34 > 0:57:37'I'm glad I got to cook my two-course meal.'
0:57:38 > 0:57:40And, you know what?
0:57:40 > 0:57:44I've had the best time and I can't feel sad at losing out to those two.
0:57:44 > 0:57:46They're absolutely brilliant.
0:57:49 > 0:57:52I feel absolutely incredible. It's such a great feeling.
0:57:52 > 0:57:53It's an honour to get through.
0:57:53 > 0:57:55It really is and it means so much to me. I'm overwhelmed.
0:57:55 > 0:57:58It really is a fantastic feeling.
0:57:58 > 0:58:01I'm a bit cold and numb with excitement at the moment.
0:58:05 > 0:58:08I'm not going to forget it for the rest of my life. I'm elated.
0:58:08 > 0:58:09Really elated.
0:58:14 > 0:58:18Tomorrow night, six new hopefuls will battle for a place
0:58:18 > 0:58:20in Friday's quarterfinal.
0:58:23 > 0:58:24That is lush.
0:58:25 > 0:58:27It is a disaster.
0:58:27 > 0:58:30As soon as it hits my stomach, it goes...
0:58:30 > 0:58:31HE MAKES THE SOUND OF AN EXPLOSION
0:58:34 > 0:58:38- It's like the worst thing I've ever tasted.- Don't put it in your mouth.
0:58:38 > 0:58:39It's horrendous.