0:00:02 > 0:00:04MasterChef is back! Hundreds auditioned.
0:00:04 > 0:00:07And now the best 60 amateur cooks are through.
0:00:07 > 0:00:11I'm not that mad. Wait until you hears what's in the dish.
0:00:11 > 0:00:14- It's burnt.- No. We call that enthusiastically crisp.
0:00:14 > 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 > 0:00:26Only the strongest will make it to the final challenges.
0:00:26 > 0:00:30I wish they'd liven this soap up. 20 minutes I've been waiting.
0:00:30 > 0:00:33- I love it.- Ha-ha.
0:00:33 > 0:00:35They want to survive this competition,
0:00:35 > 0:00:37they're going to have to be good.
0:00:37 > 0:00:40Cooking doesn't get tougher than this.
0:00:48 > 0:00:51These six amateurs all think they've got
0:00:51 > 0:00:54what it takes to become MasterChef.
0:00:56 > 0:01:00But at the end of today's heat, only two will become quarterfinalists.
0:01:14 > 0:01:18Right. This first round is your calling card
0:01:18 > 0:01:20to show Gregg and I what sort of cook you are.
0:01:22 > 0:01:24We do want to see a bit of flair and imagination.
0:01:24 > 0:01:26Before we kick you off, just one plea.
0:01:26 > 0:01:29Please, please make it edible.
0:01:31 > 0:01:35Ladies and gentlemen, your calling card, one hour.
0:01:35 > 0:01:37Let's cook!
0:01:47 > 0:01:49I'm originally from Malaysia
0:01:49 > 0:01:51and I come from a town
0:01:51 > 0:01:52which is a foodie town.
0:01:52 > 0:01:55Everyone in Malaysia travels to Ipoh, where I'm from.
0:01:55 > 0:01:58So, you cannot not like food.
0:02:01 > 0:02:05Ping, I don't mean to sound rude but you look terribly serious.
0:02:05 > 0:02:08- I'm just concentrating.- And what are you cooking for us today?
0:02:08 > 0:02:11A Malaysian chicken curry called curry kapitan.
0:02:11 > 0:02:14So, it's a fusion of Malay and Chinese cooking.
0:02:14 > 0:02:17Sweet, sour, spicy. It's really nice with fluffy white rice.
0:02:17 > 0:02:20And that's what I love to eat.
0:02:20 > 0:02:24I know an Australian chef, a friend of mine not far away,
0:02:24 > 0:02:26who may be quite excited by this.
0:02:26 > 0:02:28Good! I'm glad that you are.
0:02:28 > 0:02:31I'm not. I think it's rubbish. But he'll be very excited by it.
0:02:31 > 0:02:33Ha! While, he should be here then.
0:02:36 > 0:02:40Ping's calling card is a style of food that I love.
0:02:40 > 0:02:44The Malaysian curries aren't wet, they're quite dry.
0:02:44 > 0:02:48And to get those flavours right is a really difficult thing.
0:02:48 > 0:02:50You've had 15 minutes. Wow! 15 minutes gone.
0:02:57 > 0:03:01The bulk of the food in our house, the staple is Indian food.
0:03:01 > 0:03:03Sundays in our house is curry Sundays.
0:03:03 > 0:03:05We don't have a traditional Sunday dinner
0:03:05 > 0:03:07and haven't for about four years.
0:03:11 > 0:03:15Ben, loads of goodies on your bench.
0:03:15 > 0:03:17What are you making?
0:03:17 > 0:03:20Prawn and egg biryani with a prawn bisque.
0:03:20 > 0:03:22And a fennel and mustard seed salad.
0:03:22 > 0:03:26- A bisque is French.- Yep. - A biryani is from India.- Yep.
0:03:26 > 0:03:27I spent six months with my wife
0:03:27 > 0:03:29volunteering on a project in South India.
0:03:29 > 0:03:31We loved the food.
0:03:31 > 0:03:34And I've really enjoyed trying to bring that cuisine together
0:03:34 > 0:03:38with something a bit more usual to our palates, with a bisque.
0:03:38 > 0:03:42Ben's giving us Indian food with a touch of France.
0:03:42 > 0:03:43Wow!
0:03:43 > 0:03:48I mean, he's got to be an eccentric cook because that's just outrageous.
0:03:48 > 0:03:50Biryani on a bisque?
0:03:50 > 0:03:51A bisque on a biryani?
0:03:57 > 0:04:00As long as I can keep calm and relaxed, I'll be fine.
0:04:00 > 0:04:02I'm really looking forward.
0:04:02 > 0:04:05I can't wait, John and Gregg are going to be tasting my food. Ha!
0:04:05 > 0:04:07My food!
0:04:07 > 0:04:10I am excited. Ha-ha!
0:04:13 > 0:04:14Carl, what are you making for us?
0:04:14 > 0:04:19I'm doing a different take on a wiener schnitzel and a potato salad.
0:04:19 > 0:04:22I'm using some old ingredients I learned in Austria
0:04:22 > 0:04:24and I'm putting in a bit of a modern twist on it.
0:04:24 > 0:04:25Were you born in Austria or...?
0:04:25 > 0:04:29No, no. Me mum was from Austria. She came from a family of 14.
0:04:29 > 0:04:33Eating together, cooking together, that's where the love came from.
0:04:33 > 0:04:37Carl's potato salad has got chorizo sausage.
0:04:37 > 0:04:39Then he's got pumpkin oil and pumpkin seeds.
0:04:39 > 0:04:41I hope it doesn't take down
0:04:41 > 0:04:43the wonderful freshness of that potato salad.
0:04:45 > 0:04:47You're halfway. You got 30 minutes left.
0:04:51 > 0:04:53Now, my family are grown-up.
0:04:53 > 0:04:56They don't need me as much as me more.
0:04:56 > 0:04:58And so, it feels like it's the right time
0:04:58 > 0:05:00to do something for me.
0:05:03 > 0:05:05Judy, what are you making?
0:05:05 > 0:05:07I'm doing pan-fried sea bass with ratatouille,
0:05:07 > 0:05:09a potato rosti and a poached egg.
0:05:11 > 0:05:14OK. Where does the love of cooking come from?
0:05:14 > 0:05:17My grandmother was a professional cook. My son is now a chef.
0:05:17 > 0:05:19Do you want to work in the world of food, Judy?
0:05:19 > 0:05:22I'd love to. I'd love to give it a go before it's too late.
0:05:24 > 0:05:28A piece of sea bass which is oily served with ratatouille
0:05:28 > 0:05:31and a potato rosti with a poached egg...
0:05:31 > 0:05:33maybe a bit too much.
0:05:36 > 0:05:38I'm cooking octopus.
0:05:38 > 0:05:41Yes, it can go wrong. It can go really wrong.
0:05:41 > 0:05:45But it's not going to today. It's going to go good.
0:05:46 > 0:05:48Rebecca, what are you making?
0:05:48 > 0:05:49Octopus.
0:05:49 > 0:05:51I'm going to do panko bread crumbs with a winter salad
0:05:51 > 0:05:53of Swedish mayonnaise called nobis sauce.
0:05:53 > 0:05:57- Are you from Sweden?- Yes. Erm, I've been here for 25 years now.
0:05:57 > 0:05:58And what do you do now?
0:05:58 > 0:06:00I'm a mum now. I've got five kids. So...
0:06:00 > 0:06:02- Five kids!- Yeah.
0:06:02 > 0:06:05- Have you come on here for a rest? - Yes. Yes.
0:06:05 > 0:06:06Ah, it's really relaxing.
0:06:06 > 0:06:10- How do I say bye-bye in Swedish? - Adjo.- Adjo.- See you.
0:06:12 > 0:06:16It's actually quite cool that Rebecca has walked in here with an octopus.
0:06:16 > 0:06:18That shows real bravery. An eclectic cook but a brave cook.
0:06:24 > 0:06:27I did some cooking. Yes, I cook for my family.
0:06:27 > 0:06:28It's never gone wrong to date.
0:06:28 > 0:06:31So, hopefully, today it will go the way it should.
0:06:34 > 0:06:37- James, you seem to be really going for it.- I'm trying, yeah.
0:06:37 > 0:06:39- I'm trying my best. - What are you making?
0:06:39 > 0:06:44I'm making a roast and smoked salmon ravioli with a watercress sauce
0:06:44 > 0:06:46and a smoked salmon crumb to go on the top as well.
0:06:46 > 0:06:48Why push yourself that hard?
0:06:48 > 0:06:50You don't get to come here every day. So, let's...
0:06:50 > 0:06:52Death or glory!
0:06:54 > 0:06:56That dish smacks of the classics.
0:06:56 > 0:06:59That watercress sauce should be bright green and glistening.
0:06:59 > 0:07:02The little ravioli all plump and beautiful.
0:07:02 > 0:07:05And as long as he doesn't overwork that pasta,
0:07:05 > 0:07:07it should be a lovely, lovely thing.
0:07:07 > 0:07:10This is your last ten minutes.
0:07:10 > 0:07:12You have ten minutes left.
0:07:12 > 0:07:15There you go, baby. Yes.
0:07:19 > 0:07:22Last 60 seconds. Honestly, it's got to go on a plate.
0:07:32 > 0:07:33That's it, guys. Time's up.
0:07:33 > 0:07:35Times up.
0:07:41 > 0:07:45Salesman Ben's calling card is an Indian prawn and egg biryani
0:07:45 > 0:07:48with a French prawn bisque
0:07:48 > 0:07:51served with a fennel and mustard seed salad.
0:07:59 > 0:08:02I like lots of things on this plate.
0:08:02 > 0:08:05Love the crunch of those raw vegetables. Love your bisque.
0:08:05 > 0:08:11But I think the biryani is suffering in flavour because of the bisque.
0:08:11 > 0:08:13- Here's where fusion is difficult, isn't it?- Yup.
0:08:13 > 0:08:16Cos which should start? Should it be the biryani?
0:08:16 > 0:08:18Should it be the bisque? Erm, ah!
0:08:20 > 0:08:24Just concentrate on one thing because as a calling card it tells me
0:08:24 > 0:08:26you've got skill, you've got adventure,
0:08:26 > 0:08:29- but you just need to be able to believe in one dish.- OK.
0:08:29 > 0:08:32There's a lot more to my repertoire than what they've seen.
0:08:32 > 0:08:34But hopefully that's been a good start.
0:08:34 > 0:08:38And something that will give them a bit of confidence in me as a cook.
0:08:39 > 0:08:43Mum of five, Rebecca, has made deep-fried octopus
0:08:43 > 0:08:47with a courgette mint and Parmesan salad
0:08:47 > 0:08:49served with a nobis sauce -
0:08:49 > 0:08:51a Swedish mayonnaise made with soft boiled eggs.
0:08:59 > 0:09:01Your octopus is cooked fine for me.
0:09:01 > 0:09:04And I love the crunch round the outside. I like your salad.
0:09:04 > 0:09:06You flavoured that with a little bit of cheese.
0:09:06 > 0:09:09- Yeah.- But I find the cheese and octopus an odd combination.
0:09:11 > 0:09:13Rebecca, I think it takes a very, very brave cook to come
0:09:13 > 0:09:17into MasterChef and as a calling card present a dish like this.
0:09:17 > 0:09:21Crispy outside of the octopus, all sweet and tasting of the sea.
0:09:21 > 0:09:25And then the salad is really indulgent with cheese.
0:09:25 > 0:09:27I think it's really interesting.
0:09:27 > 0:09:29Oh!
0:09:29 > 0:09:34Overall, I think they kind of liked it. So... They didn't hate it.
0:09:34 > 0:09:36That's good.
0:09:37 > 0:09:41Carer Carl has made chicken schnitzel flavoured with thyme,
0:09:41 > 0:09:44lemon and pumpkin seed oil.
0:09:44 > 0:09:48And a warm potato, chorizo and pumpkin seed salad.
0:09:57 > 0:09:59The texture of your chicken I find wonderful.
0:09:59 > 0:10:01But your oil wasn't hot enough.
0:10:01 > 0:10:04And I'm getting the flavour of oil on there.
0:10:04 > 0:10:05OK.
0:10:07 > 0:10:10- I, I think potato salad is a bit messed up.- OK.
0:10:10 > 0:10:12It's a bit confused.
0:10:12 > 0:10:14But, Carl, a really interesting calling card.
0:10:14 > 0:10:16It tells me a lot about you as a cook.
0:10:16 > 0:10:19Well, brilliant. Thank you.
0:10:19 > 0:10:21I'm so relieved that I've done it and it's over.
0:10:21 > 0:10:24And, you know, that kind of anxiety and the nervousness,
0:10:24 > 0:10:26it's really gone.
0:10:26 > 0:10:29A bit of confusion going on with some of the flavours
0:10:29 > 0:10:31but some good points with some of the other flavours.
0:10:31 > 0:10:34So, hopefully, they can see a bit of potential from me.
0:10:34 > 0:10:36Fingers crossed.
0:10:36 > 0:10:37Phew!
0:10:41 > 0:10:44Malaysian-born Ping has made curry kapitan,
0:10:44 > 0:10:48a chicken curry with lime rice.
0:10:50 > 0:10:51- A good-looking dish.- Thanks.
0:10:59 > 0:11:02Ping, I like your flavours because I get that smokiness.
0:11:02 > 0:11:06And I get the sweetness, the sharpness and the bitterness
0:11:06 > 0:11:08that goes with classic Malay cooking.
0:11:08 > 0:11:11For me, in my opinion, there's not enough chilli in this dish.
0:11:11 > 0:11:13OK. Noted.
0:11:13 > 0:11:17Cos you think that me and him are like softies or something, eh?
0:11:17 > 0:11:18No, absolutely not.
0:11:18 > 0:11:22It's a little bit Anglicised, if I'm fair with you.
0:11:22 > 0:11:23- OK.- OK.
0:11:23 > 0:11:26From somebody who is from birth completely Anglicised, I have
0:11:26 > 0:11:29to say I find it adorable.
0:11:29 > 0:11:30Thank you.
0:11:30 > 0:11:34That chicken flavour, to me, starts off smoky sweet
0:11:34 > 0:11:36and it's like a barbecue and ends in warmth.
0:11:36 > 0:11:41In a warmth that grows. I find that sort of food very, very addictive.
0:11:41 > 0:11:43I like your cooking, Ping.
0:11:43 > 0:11:44Thank you.
0:11:46 > 0:11:48More chillies next time. Hotter, I think.
0:11:53 > 0:11:57Personnel consultant Judy has served pan-fried sea bass
0:11:57 > 0:12:00with ratatouille and a potato rosti
0:12:00 > 0:12:01topped with a poached egg.
0:12:12 > 0:12:14You have cooked your sea bass really well.
0:12:14 > 0:12:17You have made a rosti really well and you've poached an egg perfectly.
0:12:17 > 0:12:20But I don't agree with your flavour combination
0:12:20 > 0:12:22of poached egg, fish and ratatouille.
0:12:22 > 0:12:26And I believe you've been too heavy-handed with the salt pot.
0:12:26 > 0:12:27OK.
0:12:27 > 0:12:31I think that you just need to simplify a little bit, Judy.
0:12:31 > 0:12:34- Because I think it's some interesting ideas.- OK. Thank you.
0:12:35 > 0:12:40I'm pleased that I've been able to show them some of my skills.
0:12:40 > 0:12:43And, yeah, there was a lot of positive feedback in there.
0:12:43 > 0:12:44So, it was good to hear.
0:12:45 > 0:12:49Business support manager James has made roasted and smoked
0:12:49 > 0:12:55salmon ravioli topped with capers and a crispy salmon and lemon crumb
0:12:55 > 0:12:59served with asparagus and a watercress vermouth sauce.
0:13:07 > 0:13:11We got lovely asparagus sitting inside a watercress sauce
0:13:11 > 0:13:15with wonderful soft pasta and then around the outside of that
0:13:15 > 0:13:18I've got bits of crispy breadcrumb and bits of smoked salmon.
0:13:18 > 0:13:20And then really salty capers.
0:13:20 > 0:13:23There's just too much going on in that plate.
0:13:23 > 0:13:25Let it speak for itself.
0:13:27 > 0:13:30Now, James, not all is lost because you can make pasta
0:13:30 > 0:13:33and you can make a sauce. So, you can cook.
0:13:35 > 0:13:38I'm really frustrated cos I had it very simple
0:13:38 > 0:13:40when I first came up with the dish
0:13:40 > 0:13:41but I added too many bits.
0:13:41 > 0:13:45So, definitely back to basics for the rest of the competition, now.
0:13:48 > 0:13:53A really great round. Really interesting insight to you as cooks.
0:13:53 > 0:13:55You're going to have a little break now.
0:13:55 > 0:13:59And when we call you back in, the competition will properly start.
0:13:59 > 0:14:01Thank you very much, indeed. Off you go.
0:14:15 > 0:14:19This is the sweet and savoury invention test.
0:14:19 > 0:14:21You've got to decide.
0:14:21 > 0:14:24- Savoury.- OK.
0:14:24 > 0:14:26Get rid of your sweet box.
0:14:26 > 0:14:28Well, that's heavier than last time.
0:14:28 > 0:14:30- Oi!- Oh, sorry. I was just looking.
0:14:31 > 0:14:34Too late now. Have a look at the ingredients.
0:14:35 > 0:14:37Ah! Nice!
0:14:37 > 0:14:42John will now have an hour to create a dish from trout,
0:14:42 > 0:14:47a pork chop, baby red peppers, mushrooms, butter beans,
0:14:47 > 0:14:51carrots, coriander, samphire,
0:14:51 > 0:14:54thyme, rocket and an apple.
0:14:56 > 0:14:58Have you decided fish or pork?
0:14:58 > 0:15:01Yeah, I've decided on the fish.
0:15:01 > 0:15:04- Trout, samphire, classic beurre blanc.- Ah!
0:15:04 > 0:15:06Little potato crisps.
0:15:06 > 0:15:08John, I'll get me fork ready.
0:15:08 > 0:15:10You do that.
0:15:10 > 0:15:12- You said you were doing the fish. - I am.
0:15:12 > 0:15:14- I'm just nicking a bit of the rind off the pork.- What for?
0:15:14 > 0:15:16For seasoning on the top of the fish.
0:15:22 > 0:15:24Halfway, mate.
0:15:24 > 0:15:27- And your potatoes are on. Your samphire is ready.- Yep.
0:15:27 > 0:15:29How's your beurre blanc?
0:15:29 > 0:15:30Beurre blanc's ready.
0:15:32 > 0:15:34Beautiful fish.
0:15:34 > 0:15:36I'm really looking forward to this.
0:15:44 > 0:15:46Yes!
0:15:46 > 0:15:47There you go.
0:15:48 > 0:15:51From the savoury box,
0:15:51 > 0:15:55John has made trout topped with pork crackling,
0:15:55 > 0:15:58potato chips, samphire with chilli
0:15:58 > 0:16:00and a beurre blanc.
0:16:00 > 0:16:03- My mouth's watering.- Good luck.
0:16:09 > 0:16:11Lovely dish.
0:16:11 > 0:16:13John, it's cooked by a good chef and it tastes like it,
0:16:13 > 0:16:15and it looks like it.
0:16:15 > 0:16:17Well, thank you. Let's get them in.
0:16:31 > 0:16:36This is the sweet and savoury invention test.
0:16:36 > 0:16:41You have to decide which of those boxes you are going to use.
0:16:48 > 0:16:52We're going to give you 10 minutes to decide on
0:16:52 > 0:16:53what it is you're going to cook.
0:16:53 > 0:16:57Like John, four of the contestants have chosen the savoury box.
0:16:57 > 0:16:59I'm really racking my brains.
0:16:59 > 0:17:01I was really excited about doing this challenge,
0:17:01 > 0:17:04but now I've had a complete blank.
0:17:04 > 0:17:07Judy and Carl have gone for the sweet box,
0:17:07 > 0:17:09which contains a coconut, passion fruit,
0:17:09 > 0:17:13white rum, limes, pudding rice,
0:17:13 > 0:17:15freeze-dried raspberries, mints,
0:17:15 > 0:17:17and mascarpone.
0:17:18 > 0:17:20I'm nervous about this one.
0:17:20 > 0:17:24So, I need to think really carefully about what I'm going to do.
0:17:28 > 0:17:32You've got a great set of ingredients there.
0:17:32 > 0:17:34One hour, one dish to keep you in the competition.
0:17:34 > 0:17:38At the end of this, two of you are leaving.
0:17:38 > 0:17:40Ladies and gentlemen,
0:17:40 > 0:17:42let's cook.
0:17:53 > 0:17:55It's a bit of experimentation for me today.
0:17:55 > 0:17:57I've never cooked with samphire before.
0:17:57 > 0:18:00- So, we here today are your culinary guinea pigs.- Absolutely, yeah.
0:18:00 > 0:18:03So, I'm keeping both fingers tightly crossed.
0:18:08 > 0:18:11How far do you think you might be able to go?
0:18:11 > 0:18:14I'll be very grateful if I get through today, to be honest.
0:18:19 > 0:18:21You've had 18 minutes.
0:18:21 > 0:18:2318 minutes gone. Very close to 20 minutes gone.
0:18:27 > 0:18:28Why the sweet invention test for you?
0:18:28 > 0:18:31Erm, I used to do a thing at school called ickle, uckle,
0:18:31 > 0:18:34chocolate buckle and I did that in my head and that is what it was.
0:18:34 > 0:18:36It was basically tossing a coin.
0:18:36 > 0:18:37Ucklit, chocolate, buck...
0:18:37 > 0:18:40Ickle, uckle, chocolate buckle, ickle, uckle, out.
0:18:40 > 0:18:42Carl, it's been lovely talking to you.
0:18:42 > 0:18:46- Hope you've enjoyed the competition. - Honest, I'm not that mad.
0:18:46 > 0:18:48Wait till you hear what's in me dish.
0:18:54 > 0:18:56I prefer cooking savoury food.
0:18:56 > 0:18:59I'm not a big dessert person, unfortunately.
0:18:59 > 0:19:01- Such a shame, James. I was beginning to like you as well.- Yeah.
0:19:05 > 0:19:07Rebecca, would your children eat this?
0:19:07 > 0:19:10This? Some of it. Yeah, my daughter would.
0:19:10 > 0:19:11She's good. The boys are fussy.
0:19:14 > 0:19:16You've got 15 minutes left.
0:19:16 > 0:19:17You've only got 15 minutes.
0:19:23 > 0:19:27I'm making a lemon tart with a raspberry coulis.
0:19:27 > 0:19:28Is your pastry good?
0:19:28 > 0:19:31Well, I'll wait for you to be the judge of that.
0:19:37 > 0:19:41With just six minutes to go we are on operation rescue from Judy.
0:19:46 > 0:19:49You've got just three minutes left. Get it on a plate.
0:20:02 > 0:20:04That's your lot. Time's up.
0:20:19 > 0:20:24James chose to use the pork chop from the savoury box.
0:20:24 > 0:20:28And has served it with boulangere potatoes,
0:20:28 > 0:20:30honey glazed carrots
0:20:30 > 0:20:32and a red wine sauce.
0:20:32 > 0:20:34- Whoa!- Oh, yeah. It's like a brown sauce.
0:20:43 > 0:20:45You cooked your pork quite well.
0:20:45 > 0:20:49Unfortunately, your red wine sauce is far too watery.
0:20:49 > 0:20:52And it won't coat the meat.
0:20:52 > 0:20:54So, you're left feeling the pork's a little dry.
0:20:56 > 0:20:57I do love your potatoes.
0:20:57 > 0:21:00Soft and lovely and seasoned really well with lashings of butter.
0:21:00 > 0:21:02And that's great!
0:21:02 > 0:21:06What you've got here is some really nice component parts
0:21:06 > 0:21:09but it hasn't quite come together as a majestic dish.
0:21:14 > 0:21:17It was amazing to do an invention test.
0:21:17 > 0:21:20You don't really appreciate how hard it actually is.
0:21:30 > 0:21:33Ben went for the trout, which he baked whole
0:21:33 > 0:21:36and stuffed with samphire, chilli and lemon.
0:21:36 > 0:21:39He served it with butter bean puree
0:21:39 > 0:21:41and honey glazed carrots.
0:21:42 > 0:21:43Oh!
0:21:50 > 0:21:53You haven't done samphire before. It tastes ghastly.
0:21:53 > 0:21:55But I'll forgive you.
0:21:55 > 0:21:57You've never cooked it before,
0:21:57 > 0:22:00however, you cooked the fish very nicely and I like your puree.
0:22:00 > 0:22:02Just so you know from now on,
0:22:02 > 0:22:06treat samphire the same way you would asparagus.
0:22:06 > 0:22:09- Right.- So, blanch it first, run it through some butter
0:22:09 > 0:22:11and it's a wonderful thing.
0:22:11 > 0:22:13Your trout is cooked really, really nicely,
0:22:13 > 0:22:17but you see when I peeled back that skin, how much more beautiful it was.
0:22:17 > 0:22:19If you just take the time to present it.
0:22:22 > 0:22:24Better than I thought after I had finished cooking the dish.
0:22:24 > 0:22:27I wasn't sure what to make of it. Could I have done better?
0:22:27 > 0:22:28Definitely.
0:22:37 > 0:22:40Rebecca has cured her trout in lemon juice
0:22:40 > 0:22:44and served it with fried mushrooms and samphire,
0:22:44 > 0:22:48roasted carrots and a soy dressing.
0:22:49 > 0:22:53I was going to make trout fillets with garlic and thyme mash
0:22:53 > 0:22:55and then I changed my plan halfway through.
0:22:55 > 0:22:58But in a competition like this, you've got to a firm plan.
0:22:58 > 0:23:00Work out what you're going to do and then have the courage
0:23:00 > 0:23:02- and conviction to stick to it.- OK.
0:23:06 > 0:23:07I'm hoping it will taste nice.
0:23:11 > 0:23:13No, he doesn't like it.
0:23:14 > 0:23:16No.
0:23:17 > 0:23:20I like the garlic with the mushrooms.
0:23:20 > 0:23:22I'm nervous of the fish
0:23:22 > 0:23:25cos it doesn't feel like a cured fish to me.
0:23:25 > 0:23:28It just feels like a partly cured, part raw one.
0:23:28 > 0:23:31- And we've got parsley with veg. - Yeah.
0:23:31 > 0:23:36If you change nearly all of the dish halfway through,
0:23:36 > 0:23:40it's unlikely to result in something splendid.
0:23:40 > 0:23:42Yep.
0:23:42 > 0:23:44It's a bit of a mishmash
0:23:44 > 0:23:46and for all the work,
0:23:46 > 0:23:48it doesn't really deliver on flavour.
0:23:48 > 0:23:50Yeah. Oh, well. What a shame.
0:23:50 > 0:23:52- Thanks, Rebecca thank you. - I'm really sorry.
0:23:52 > 0:23:54No, it's OK.
0:23:57 > 0:24:00Terrible. It went awful. I changed my plan halfway through.
0:24:00 > 0:24:04So, it was all a bit of a mess. Ugh!
0:24:11 > 0:24:15Ping has made soy glazed, garlic pork chop
0:24:15 > 0:24:18with mash, ginger glazed carrots
0:24:18 > 0:24:20and a sweet red pepper and coriander sauce.
0:24:23 > 0:24:26I quite like it for a sort of fusion-y, pork chop Asian-y thing.
0:24:36 > 0:24:39Your mashed potato is lovely and buttery and cream.
0:24:39 > 0:24:42Your pork chop is wonderful and moist
0:24:42 > 0:24:44and the crackling around the outside is crispy.
0:24:44 > 0:24:47Your carrots are beautifully cooked and glazed well with ginger
0:24:47 > 0:24:49but mashed potato doesn't go with soy sauce.
0:24:51 > 0:24:54I don't think you got the flavours absolutely right on that dish.
0:24:54 > 0:24:55But that doesn't stop me thinking
0:24:55 > 0:24:58that you are probably a decent cook, a very decent cook.
0:25:01 > 0:25:03My aim is to actually put everything together
0:25:03 > 0:25:06and put a smile on their face.
0:25:06 > 0:25:08But I'm quite pleased it wasn't total disastrous.
0:25:17 > 0:25:20Carl chose the sweet box.
0:25:20 > 0:25:22And has made lime and ginger rice pudding
0:25:22 > 0:25:24with a sweet breadcrumb topping.
0:25:26 > 0:25:28Cor, blimey, Carl.
0:25:28 > 0:25:30You've got about four kilos of rice pudding in there.
0:25:30 > 0:25:32I like me portions, don't I?
0:25:40 > 0:25:43I really like the sweetened breadcrumbs across the top.
0:25:43 > 0:25:46It gives me a flavour of almost like a coconut biscuit.
0:25:47 > 0:25:51The actual rice pudding itself needs to be a lot sweeter.
0:25:51 > 0:25:52And it's a bit thick.
0:25:52 > 0:25:55- OK.- Erm...
0:25:55 > 0:25:57Oh, cracker!
0:25:57 > 0:26:01That's a thick, old rice pudding, son. Look at that.
0:26:05 > 0:26:08Oh, dear.
0:26:08 > 0:26:11I'm feeling a bit...just a little bit down, really.
0:26:11 > 0:26:15Because from the look of it and how it turned out,
0:26:15 > 0:26:17it wasn't just what I wanted really.
0:26:27 > 0:26:30Righto. What do we have here?
0:26:30 > 0:26:35Well, it was meant to be a lemon tart with a raspberry coulis.
0:26:35 > 0:26:37But, unfortunately, the pastry was too fragile
0:26:37 > 0:26:40when I took it out of the tin and the sides gave way.
0:26:40 > 0:26:43I feel for you. I really do.
0:26:51 > 0:26:53Do you know what? It looks a fright,
0:26:53 > 0:26:57but all the flavours are absolutely there.
0:26:57 > 0:26:59But look at it.
0:26:59 > 0:27:02The flavours are good but it is a disaster.
0:27:02 > 0:27:04- And you know it's a disaster.- I do.
0:27:04 > 0:27:06The thing is can we look beyond that disaster?
0:27:09 > 0:27:11- Thanks, Judy.- Thank you.
0:27:13 > 0:27:16I'm really disappointed with the way my dish turned out.
0:27:16 > 0:27:18I don't know what I did wrong.
0:27:18 > 0:27:21But obviously something fairly significant.
0:27:21 > 0:27:23Yeah, I'm just annoyed with myself.
0:27:31 > 0:27:34Lots of mistakes in this round. Is it nerves, John?
0:27:34 > 0:27:37Some of them excelled in their calling card
0:27:37 > 0:27:39and didn't do so well in their invention test.
0:27:39 > 0:27:42But all in all, I don't know.
0:27:42 > 0:27:44I think there's some potential in this room.
0:27:44 > 0:27:47Ping at the moment is the standout cook in this heat.
0:27:47 > 0:27:49Her first dish was great.
0:27:49 > 0:27:52Her pork chop and mashed potato was also good in the invention test.
0:27:52 > 0:27:55That pork chop in the invention test wasn't quite right
0:27:55 > 0:27:59but there's lovely bits to her cooking.
0:27:59 > 0:28:01Ben is an inventive cook, that's for sure.
0:28:01 > 0:28:04Biryani and a bisque in the calling card.
0:28:04 > 0:28:07I thought Ben cooked that trout brilliantly.
0:28:07 > 0:28:11He didn't know how to cook samphire, that's for sure,
0:28:11 > 0:28:14but I believe Ben's got a decent touch.
0:28:14 > 0:28:15James has had an interesting two rounds
0:28:15 > 0:28:17cos his calling card we have a ravioli,
0:28:17 > 0:28:20which should've been sophisticated and quite elegant
0:28:20 > 0:28:23but it was just bombarded in flavours that overpowered it.
0:28:23 > 0:28:25He came back in here on the invention test
0:28:25 > 0:28:26and took on that advice.
0:28:26 > 0:28:30I've seen enough of James to want to see some more of James.
0:28:30 > 0:28:34- Does that make sense?- It does.
0:28:34 > 0:28:36We need to talk about Judy.
0:28:36 > 0:28:40Judy's invention test was a disaster on a monumental scale.
0:28:40 > 0:28:43Judy actually cooked OK in the first round,
0:28:43 > 0:28:45but the idea of poached egg and rosti
0:28:45 > 0:28:47on top of the sea bass was wrong.
0:28:47 > 0:28:49It's hard to find the good in Judy's cooking.
0:28:49 > 0:28:51I think we've actually got to let her go.
0:28:51 > 0:28:52I agree. I think Judy has got to go.
0:28:52 > 0:28:54If I was to be sent home at this stage,
0:28:54 > 0:28:57I don't think I'd be surprised, but I'd be really disappointed.
0:28:57 > 0:28:59I really want to go further.
0:28:59 > 0:29:02That leaves now a conversation about Rebecca and Carl.
0:29:02 > 0:29:06Rebecca cooked that octopus and that was all right, actually.
0:29:06 > 0:29:11But she went to pieces in the invention test.
0:29:11 > 0:29:13The invention test is really hard.
0:29:13 > 0:29:16I thought they would say something good, but they didn't.
0:29:16 > 0:29:19Not one thing. So... I think I'll be going home.
0:29:19 > 0:29:22Carl's calling card, it was a strange combination.
0:29:22 > 0:29:26I liked the idea of his schnitzel. I thought that was lovely.
0:29:26 > 0:29:29The rice pudding, however, was thick.
0:29:29 > 0:29:32I mean, so thick I could tip it upside down.
0:29:32 > 0:29:36If I was to leave now, I'd be absolutely gutted.
0:29:36 > 0:29:38I do have a lot more to give.
0:29:38 > 0:29:41I just hope that John and Gregg can see that.
0:29:44 > 0:29:50Who would you rather have cook for you, Carl or Rebecca?
0:30:06 > 0:30:08We have now made a decision.
0:30:08 > 0:30:10Two of you, unfortunately, have to leave us.
0:30:14 > 0:30:17The first person leaving us...
0:30:19 > 0:30:20..is Judy.
0:30:28 > 0:30:32I'm really disappointed, but not altogether surprised.
0:30:32 > 0:30:35It's a shame, but that's how it is.
0:30:36 > 0:30:39The second cook leaving us...
0:30:39 > 0:30:41is Rebecca.
0:30:46 > 0:30:50It was really fun to put myself out there and try something.
0:30:50 > 0:30:52And it's a shame it didn't work out.
0:31:19 > 0:31:25This is a very, very tough test.
0:31:25 > 0:31:29There are only two quarterfinal places today.
0:31:29 > 0:31:33Your job today is to impress.
0:31:33 > 0:31:35Impress not just Gregg and I,
0:31:35 > 0:31:38but, also, champions and finalists of Masterchef.
0:31:38 > 0:31:39People who have been here before.
0:31:39 > 0:31:43Dean Edwards, Shelina Permalloo and Steven Wallis.
0:31:43 > 0:31:47Your four main course orders out in one hour
0:31:47 > 0:31:50and 15 minutes later four dessert orders.
0:31:51 > 0:31:54Ladies and gentlemen, let's cook.
0:32:09 > 0:32:12I think I've coped pretty well with the pressure, actually.
0:32:12 > 0:32:14You know, those who can handle the pressure
0:32:14 > 0:32:16are going to stand the best chance.
0:32:16 > 0:32:18So, I'm hopeful that that can be me today.
0:32:20 > 0:32:21Ben! An important day today.
0:32:21 > 0:32:24Massively, yeah. I really want to show
0:32:24 > 0:32:27some strong flavours in the main component of my dish,
0:32:27 > 0:32:28which is Vietnamese pho today.
0:32:28 > 0:32:30It's a noodle soup, essentially.
0:32:30 > 0:32:34I'm serving with mackerel fish balls and a herb salad.
0:32:34 > 0:32:36And for dessert, Ben?
0:32:36 > 0:32:39I'm doing a passion fruit panna cotta and mango coulis.
0:32:39 > 0:32:41Oh, yum!
0:32:42 > 0:32:45The pho's world is all about the stock.
0:32:45 > 0:32:49And a good stock takes between eight and 10 hours to make.
0:32:49 > 0:32:50He's got an hour.
0:32:56 > 0:33:01One hour and 15 minutes to cook two courses, four portions of it.
0:33:01 > 0:33:04And to cook it perfectly, it's going to be tough.
0:33:07 > 0:33:09Ping, what are you cooking?
0:33:09 > 0:33:12Today we're going to have pan-fried supreme of chicken,
0:33:12 > 0:33:16girolles with butter spring greens and buttered potatoes
0:33:16 > 0:33:18in a cream of corn.
0:33:18 > 0:33:21And dessert, we're going to have a warm pear frangipane
0:33:21 > 0:33:26with lavender cream and salted almond brittle.
0:33:26 > 0:33:28Why not Malaysian today? I loved your curry.
0:33:28 > 0:33:30Why, why move from Malaysian?
0:33:30 > 0:33:33I just want to do something different. And I want to show you
0:33:33 > 0:33:35that I can cook different dishes as well as Malaysian.
0:33:35 > 0:33:40But if I get through today, then I'll be able to cook Malaysian dish
0:33:40 > 0:33:43in the next round and I'm really looking forward to cooking that.
0:33:48 > 0:33:50Ping as a cook excites me.
0:33:50 > 0:33:52She's got a lot of work to do there, Gregg.
0:33:52 > 0:33:56A lot of work to do. And I hope she doesn't trip up.
0:33:56 > 0:33:5915 minutes gone. 45 minutes left.
0:34:02 > 0:34:04The timing is definitively going to be an issue
0:34:04 > 0:34:07cos it's a lot of peeling, a lot of chopping.
0:34:07 > 0:34:10I'm just hoping that with the pressure on I can deliver it.
0:34:14 > 0:34:17James, not a huge amount of ingredients on your bench.
0:34:17 > 0:34:19No, I've kind of taken the feedback on board.
0:34:19 > 0:34:23And there was a few bits I was going to add which I have taken away.
0:34:23 > 0:34:26I'm going to make steak bavettes with three cooked chips
0:34:26 > 0:34:28with an English mustard and tarragon mayonnaise
0:34:28 > 0:34:29and a raw mushroom salad.
0:34:29 > 0:34:31OK, and dessert?
0:34:31 > 0:34:33An apple calvados stack with a vanilla biscuit base.
0:34:33 > 0:34:36Tell me, why these two dishes?
0:34:36 > 0:34:39It's my brother's wedding coming up very soon and we used to go
0:34:39 > 0:34:42to a restaurant in Manchester where we would get steak bavette.
0:34:42 > 0:34:44Yeah, it's like, kind of an homage to him.
0:34:46 > 0:34:51I like James' menu. It sounds classy and it's got direction.
0:34:51 > 0:34:53What I really think is very clever,
0:34:53 > 0:34:57having a mustard tarragon mayonnaise.
0:34:57 > 0:34:59I've never had it before and I'm looking forward to it.
0:35:02 > 0:35:04Of course I'm concerned.
0:35:04 > 0:35:07I'm using different ingredients for different things.
0:35:07 > 0:35:09I enjoy it. I think the tastes work.
0:35:09 > 0:35:12But they're the professionals out there.
0:35:12 > 0:35:14They might taste it and say,
0:35:14 > 0:35:16"You know what? This is proper rank."
0:35:19 > 0:35:21Carl, the heat's on today, isn't it?
0:35:21 > 0:35:23Just a little bit, eh?
0:35:23 > 0:35:26Tell me about it.
0:35:26 > 0:35:27What are you making, Carl?
0:35:27 > 0:35:30I'm doing beans on toast with sausage,
0:35:30 > 0:35:32but I'm doing a different concept.
0:35:32 > 0:35:36I'm doing a garlic toast with cannellini beans.
0:35:36 > 0:35:39I've got some sausages marinating away.
0:35:39 > 0:35:42If the diners survive that, is there a dessert?
0:35:42 > 0:35:45Yeah, I'm doing a plum dumpling.
0:35:45 > 0:35:48And basically I'm doing a potato dough.
0:35:48 > 0:35:50My gran used to give them to me as a child
0:35:50 > 0:35:52and I never really kind of liked it.
0:35:52 > 0:35:55So, I've just come up with the idea to put these kind of cinnamon
0:35:55 > 0:35:57and nutmeg flavours through the potato dough.
0:35:57 > 0:36:00Why potato dough? Why not a sponge or something? What...
0:36:00 > 0:36:03It just gives it a better consistency, I think.
0:36:03 > 0:36:06And it holds everything in,
0:36:06 > 0:36:08especially when I'm going to rapidly boil it as well.
0:36:11 > 0:36:12Wow!
0:36:12 > 0:36:14I'm going to let you taste first.
0:36:24 > 0:36:27Dean Edwards was 26 years old
0:36:27 > 0:36:29when he became a MasterChef finalist.
0:36:31 > 0:36:34He immediately left his job as a digger driver
0:36:34 > 0:36:38and over the last nine years has become a caterer, a writer,
0:36:38 > 0:36:42and is now a regular chef on ITV's Lorraine.
0:36:42 > 0:36:45My life's changed absolutely, dramatically, 100%.
0:36:45 > 0:36:49To, obviously, find myself from being the old digger Dean
0:36:49 > 0:36:51to doing what I'm doing today, it's just crazy.
0:36:51 > 0:36:53Now this is a lovely one.
0:36:53 > 0:36:56- The humble leak.- The humble leak. - All right. It's absolutely perfect.
0:36:56 > 0:36:59- I'll show you a quick way of prepping a leak.- Go on, then.
0:36:59 > 0:37:00MasterChef was so worthwhile.
0:37:00 > 0:37:03I really, really learned a lot about myself
0:37:03 > 0:37:05and how I can handle pressure.
0:37:05 > 0:37:08Without that experience, I wouldn't be doing what I'm doing today.
0:37:08 > 0:37:11You know, it literally led me to the fact that,
0:37:11 > 0:37:13you know, I can do anything now.
0:37:16 > 0:37:21Steven Wallis became the third winner of MasterChef in 2007.
0:37:21 > 0:37:25Winning was a great accolade
0:37:25 > 0:37:27and what was fantastic was all the support.
0:37:27 > 0:37:30Suddenly wherever I went, there were cabbies and people going,
0:37:30 > 0:37:34"Hey, we watched you. You're amazing. Well done."
0:37:35 > 0:37:37He now has his own business
0:37:37 > 0:37:43and works as a flavour consultant for major brands and food companies.
0:37:43 > 0:37:46A lot of my work involves looking at restaurant trends
0:37:46 > 0:37:49and then translating that to bigger food businesses.
0:37:50 > 0:37:54But cooking remains his main passion.
0:37:54 > 0:37:57The big thing I took away by winning was that it made me
0:37:57 > 0:38:00trust my intuition, my creative instincts.
0:38:00 > 0:38:03And that actually I can cook
0:38:03 > 0:38:06and I can cook damn well.
0:38:06 > 0:38:12Two years ago, Shelina's Mauritian food won her the MasterChef crown.
0:38:12 > 0:38:16I suppose the thing that made me win
0:38:16 > 0:38:20in the end was staying true to my roots.
0:38:20 > 0:38:22It looks fantastic.
0:38:22 > 0:38:24It tastes fantastic.
0:38:28 > 0:38:31I'm going to show you how to make two dishes.
0:38:31 > 0:38:34Since then, she's been doing live cookery demonstrations
0:38:34 > 0:38:37across the country and written her first book.
0:38:37 > 0:38:40So, at the moment I'm working on some really exciting plans to open
0:38:40 > 0:38:42my restaurant next year.
0:38:42 > 0:38:45It's going to be Mauritian food.
0:38:45 > 0:38:49So, my life has completely changed. It's not the nine-to-five office
0:38:49 > 0:38:51project management that I was doing before.
0:38:51 > 0:38:53It's really different.
0:38:57 > 0:38:59James, 15 minutes.
0:39:03 > 0:39:07James is doing a steak bavette, raw mushroom salad,
0:39:07 > 0:39:08chips coated in polenta crisp
0:39:08 > 0:39:11with English mustard and tarragon mayonnaise.
0:39:11 > 0:39:13That's the sort of food I like, you know?
0:39:13 > 0:39:16Steak bavette needs to be either flash cooked
0:39:16 > 0:39:19really, really quickly or slow-cooked.
0:39:19 > 0:39:23Anything in between and it's like an old flip-flop.
0:39:23 > 0:39:253 1/2 minutes to go, James.
0:39:29 > 0:39:30Are your steaks cooked?
0:39:30 > 0:39:31This is how I like to eat it.
0:39:31 > 0:39:33I hope everybody else likes rare steak.
0:39:40 > 0:39:41- Done?- Done. Yeah.
0:39:41 > 0:39:42Let's go.
0:39:43 > 0:39:45Straight back and clean up, huh?
0:39:51 > 0:39:54Hi there. I'm really sorry.
0:39:54 > 0:39:56- I'm over, I think.- That's OK.
0:39:56 > 0:39:58Thank you.
0:40:00 > 0:40:04I've made you a steak bavette, chips with a raw mushroom salad,
0:40:04 > 0:40:08bacon and also an English mustard and tarragon mayonnaise.
0:40:08 > 0:40:11- I hope you enjoy it.- Lovely. - Thank you.- Thanks a lot.
0:40:11 > 0:40:13Thank you so much.
0:40:18 > 0:40:21My steak is pretty much still thumping.
0:40:21 > 0:40:24It hasn't been cooked. But then I'm looking at your plate
0:40:24 > 0:40:26and yours looks really nice, Dean, actually.
0:40:26 > 0:40:28It looks like it's cooked really well.
0:40:28 > 0:40:30So, I think the cooking is slightly inconsistent.
0:40:30 > 0:40:32I'm happy with the cooking of my steak.
0:40:32 > 0:40:34It's got a great flavour to it.
0:40:34 > 0:40:36There's not enough of the mustard mayonnaise.
0:40:36 > 0:40:39Apart from that, I've quite enjoyed it, actually.
0:40:39 > 0:40:42The meat is undercooked for me.
0:40:42 > 0:40:44- And I suspect for many people.- Yeah.
0:40:44 > 0:40:46But there are some nice ideas on here.
0:40:46 > 0:40:49As far as steak and chips go, it's a nice thing.
0:40:50 > 0:40:53Ten minutes, James.
0:40:53 > 0:40:56James' dessert - apples in calvados, vanilla biscuit base,
0:40:56 > 0:41:00toasted almonds, toffee sauce, vanilla cream.
0:41:00 > 0:41:03I can see Gregg in there doing cartwheels already.
0:41:03 > 0:41:05And you know, for me, as well, that sounds really nice.
0:41:05 > 0:41:07A lot is going on. Let's see if he cracks it.
0:41:09 > 0:41:13Just two minutes now, James. Raisins on, toffee on, cream on.
0:41:22 > 0:41:24Go on, mate. Are we done?
0:41:24 > 0:41:26- Oh, what the hell did I do? - Breathe out, James.
0:41:31 > 0:41:33- Hello.- Hi.- Thank you.
0:41:36 > 0:41:40I've made a vanilla biscuit base with apples in calvados,
0:41:40 > 0:41:45a toffee sauce, toasted almonds and a vanilla cream.
0:41:45 > 0:41:46OK? Enjoy! Thank you.
0:41:56 > 0:41:59That toffee sauce is fantastic. And I love the raisins.
0:41:59 > 0:42:01They've been soaked in calvados.
0:42:01 > 0:42:03The flavours are so beautiful.
0:42:03 > 0:42:06I don't really like over sweet puddings, as well.
0:42:06 > 0:42:08And I think he's judged this perfectly.
0:42:08 > 0:42:10The base is what's really lovely.
0:42:10 > 0:42:13It's kind of really delicate and yummy and fluffy.
0:42:13 > 0:42:14It's really delicious.
0:42:15 > 0:42:19That dessert tastes lovely. It deserves to look a lot better.
0:42:25 > 0:42:29Knackered. Erm, it's really tiring doing two courses for four people.
0:42:29 > 0:42:32There's so many things that can just go wrong.
0:42:32 > 0:42:35So, I'm just really hoping that they liked what I cooked.
0:42:39 > 0:42:43So, Ben's main is Vietnamese pho with mackerel fish balls
0:42:43 > 0:42:45and a mixed herb salad.
0:42:45 > 0:42:47That sounds really delicious.
0:42:47 > 0:42:49If there's not enough chilli in there,
0:42:49 > 0:42:51I'm going to be absolutely devastated.
0:42:52 > 0:42:54- Just two minutes, Ben.- OK.
0:42:58 > 0:43:00How's your fish ball?
0:43:00 > 0:43:01Ugh, pretty awful.
0:43:01 > 0:43:03It's somewhat of a car crash.
0:43:05 > 0:43:08Right! Let's go! Go on, boy!
0:43:15 > 0:43:17- Hi.- All: Hi.
0:43:23 > 0:43:28Today we've got Vietnamese pho with mackerel fish balls
0:43:28 > 0:43:30and a herb salad.
0:43:30 > 0:43:33- ALL: Thank you.- OK. Enjoy.
0:43:35 > 0:43:38This smells great, actually.
0:43:38 > 0:43:41It's really, really fragrant.
0:43:45 > 0:43:48The fish balls are just disintegrating even though
0:43:48 > 0:43:51they've got a really delicious flavour, actually.
0:43:51 > 0:43:55It's not an intense mackerel flavour as I was kind of anticipating.
0:43:55 > 0:43:56The broth is beautiful.
0:43:56 > 0:43:58It could probably do with a tiny bit more punch.
0:43:58 > 0:44:02And the noodles are a tad undercooked.
0:44:02 > 0:44:04It's refreshing. The problem I've got is
0:44:04 > 0:44:06it just doesn't sing to me
0:44:06 > 0:44:08like any Asian dish I've had before.
0:44:08 > 0:44:12It's just a bit watery.
0:44:13 > 0:44:15Ben, dessert, you've got 15 minutes.
0:44:18 > 0:44:22Ben's dessert, passion fruit panna cotta with a mango coulis.
0:44:22 > 0:44:25Sounds good. Sounds nice and refreshing.
0:44:25 > 0:44:31I just really hope the panna cotta is wonderfully luscious and wobbly.
0:44:33 > 0:44:35- Just over three minutes, Ben. - Thank you.
0:44:37 > 0:44:38Good.
0:44:41 > 0:44:45- What have you got left to go on? - Passion fruit pulp and mint.
0:44:45 > 0:44:47Right. Come on. 60 seconds.
0:44:47 > 0:44:50- Very pretty.- Well done.
0:44:50 > 0:44:52- Good job.- It looks very good.
0:45:02 > 0:45:06- Hi.- Thank you.
0:45:08 > 0:45:11For dessert, we've got passion fruit panna cotta with a mango coulis.
0:45:11 > 0:45:13- Thank you very much.- Thanks.
0:45:25 > 0:45:30You know what? If someone gives me some mango and some passion fruit,
0:45:30 > 0:45:31I'm pretty happy.
0:45:31 > 0:45:35I think the shame is that it's just been over set
0:45:35 > 0:45:36with a bit too much gelatine.
0:45:36 > 0:45:39It's just too hard. It's way too hard.
0:45:39 > 0:45:43Lovely flavours of mango, passion fruit and cream,
0:45:43 > 0:45:47but it set solid, solid like modelling clay.
0:45:47 > 0:45:49It's just not executed properly.
0:45:56 > 0:45:59One mistake and it's... It could just be all over.
0:45:59 > 0:46:01It just might not be enough.
0:46:03 > 0:46:05Ping, you've got under three minutes, please.
0:46:07 > 0:46:11Ping is doing a pan-fried corn fed supreme of chicken,
0:46:11 > 0:46:16cream of corn, pancetta, girolles and butter spring greens.
0:46:16 > 0:46:19This sounds really delicious.
0:46:19 > 0:46:22There isn't too many things that concerns me.
0:46:22 > 0:46:24I say that now though.
0:46:25 > 0:46:27Smells great.
0:46:29 > 0:46:31- Well done, Ping.- Thank you.
0:46:31 > 0:46:33Happy?
0:46:33 > 0:46:34- Happy.- Good.
0:46:43 > 0:46:44Hi.
0:46:47 > 0:46:48Thank you.
0:46:51 > 0:46:55Today we have supreme of chicken with girolles,
0:46:55 > 0:47:00pancetta with a cream of corn with a buttered spring greens.
0:47:00 > 0:47:03- Thank you.- Thank you very much. - Enjoy.
0:47:03 > 0:47:06It smells really good.
0:47:06 > 0:47:08A very attractive plate of food.
0:47:16 > 0:47:19The chicken's really well seasoned. The skin's lovely and crispy.
0:47:19 > 0:47:23It's nice and burnished and the girolles are done beautifully.
0:47:23 > 0:47:25I think it's really, really delicious.
0:47:25 > 0:47:27I probably would have liked to have seen less sweetcorn
0:47:27 > 0:47:31because, actually, it ends up making everything sort of over sweet.
0:47:32 > 0:47:35Everything nicely made.
0:47:35 > 0:47:37Half the amount of sweet corn and it'll be lovely.
0:47:37 > 0:47:39Really, really lovely.
0:47:39 > 0:47:43- Ping.- Yep?- 15 minutes and your desserts go out, yeah?
0:47:43 > 0:47:4415.
0:47:44 > 0:47:47Ping's dessert really excites me.
0:47:47 > 0:47:50It's a warm pear frangipane with salted almond brittle
0:47:50 > 0:47:52and lavender cream.
0:47:52 > 0:47:54The thing I'm worried about is the lavender cream.
0:47:54 > 0:47:55It could be perfume-y.
0:47:56 > 0:47:59She's putting it out there. So, hopefully, it will work.
0:48:08 > 0:48:10Well done. Well done.
0:48:12 > 0:48:13Let's go!
0:48:25 > 0:48:27- Hi.- Thank you.
0:48:27 > 0:48:28Look at that!
0:48:31 > 0:48:35Today we have warm pear frangipane with a salted almond brittle
0:48:35 > 0:48:37and lavender cream.
0:48:37 > 0:48:39Lovely, thank you so much.
0:48:49 > 0:48:52That...is lush.
0:48:52 > 0:48:54That is really, really good.
0:48:54 > 0:48:57That almond brittle is heavenly.
0:48:57 > 0:49:00Like properly delicious.
0:49:00 > 0:49:02That is really, really, really good.
0:49:02 > 0:49:04And the lavender really works.
0:49:04 > 0:49:09Flavour-wise, Ping's got it down. I think she knows her flavours.
0:49:09 > 0:49:11Pears are nice and soft. I like the brittle as well.
0:49:11 > 0:49:13I think the lavender in the cream is a nice idea.
0:49:23 > 0:49:27I'll tell you what, I had 15 hours of child labour.
0:49:27 > 0:49:30I think I'd rather do the child labour again.
0:49:35 > 0:49:3815 minutes on your main course, half an hour on your dessert, yeah?
0:49:38 > 0:49:39OK. Thanks.
0:49:43 > 0:49:46Carl's menu - the main course of sausage and beans.
0:49:46 > 0:49:51Carl really hasn't given much detail on his menu.
0:49:51 > 0:49:53Either it's going to be super simple or super complex.
0:49:59 > 0:50:00- Two minutes, Carl.- OK.
0:50:03 > 0:50:05Anything else to go on the plate?
0:50:05 > 0:50:06Just the onions now, John.
0:50:11 > 0:50:12Happy?
0:50:13 > 0:50:15That's it. Well, I have to be, Chef.
0:50:21 > 0:50:24ALL: Hello!
0:50:24 > 0:50:27- You're all right?- Yeah, good.- You? - Yeah, well, you know.- You OK?
0:50:27 > 0:50:30- Erm, getting there. A bit stressed. - OK.
0:50:32 > 0:50:35I've tried to do a different take on sausage and beans. OK?
0:50:35 > 0:50:38So, we've got a little bit of garlic bread going underneath.
0:50:38 > 0:50:40We've got some cannellini beans
0:50:40 > 0:50:42and then we've got some chilli sausages
0:50:42 > 0:50:44with some onions going on the top.
0:50:44 > 0:50:45Hopefully, you enjoy.
0:50:45 > 0:50:47- Lovely, thank you.- OK. Take care.
0:50:51 > 0:50:54The first thing when this came through the door
0:50:54 > 0:50:57was the overwhelming pong of burger van onions
0:50:57 > 0:51:00outside a nightclub at four in the morning.
0:51:00 > 0:51:02I'm a bit baffled.
0:51:02 > 0:51:05I genuinely thought it was going to be molecular gastronomy.
0:51:05 > 0:51:06- That's what I thought.- No!
0:51:08 > 0:51:10OK... Let's go in.
0:51:15 > 0:51:16Oh!
0:51:18 > 0:51:20It's really greasy.
0:51:21 > 0:51:23That's quite unpalatable. Sorry.
0:51:23 > 0:51:25I don't know what's happened here.
0:51:25 > 0:51:27I don't know if Carl's just really nervous.
0:51:27 > 0:51:29But the flavours don't work
0:51:29 > 0:51:30and it's just not something that
0:51:30 > 0:51:32I would even eat.
0:51:32 > 0:51:35As soon as it hits my stomach it just goes like, BOOM!
0:51:37 > 0:51:41John, it feels like an over spiced heart attack.
0:51:43 > 0:51:45- Dessert in 15 minutes, yeah?- OK.
0:51:48 > 0:51:49Dessert, plum dumplings.
0:51:49 > 0:51:53I'm just praying that the dessert lifts it up another level
0:51:53 > 0:51:56because if the dessert is on a par with this,
0:51:56 > 0:51:59I'll be struggling to eat it, to be honest.
0:52:00 > 0:52:03Oh, this is going rubbish now.
0:52:05 > 0:52:08Oh! Three minutes now, Carl.
0:52:12 > 0:52:14JOHN PRETENDS TO CRY
0:52:15 > 0:52:20- Snow-capped mountain you've got there, mate.- That's it.
0:52:22 > 0:52:24- CARL SIGHS LOUDLY - OK.
0:52:24 > 0:52:26Are you happy with that, Carl?
0:52:26 > 0:52:27Yes, I am.
0:52:27 > 0:52:30- Can I do two and come back for one? - Yes, Carl, absolutely.
0:52:34 > 0:52:38- Hiya! You all right? I'll just come and serve this.- Thank you.
0:52:44 > 0:52:47I've done a plum dumpling in which it's got a plum in the middle.
0:52:47 > 0:52:49The dough is a mashed potato dough.
0:52:49 > 0:52:53- I've also added a little plum sauce and a clotted cream.- Lovely.
0:52:53 > 0:52:56- OK.- ALL: Thank you.- Nice to meet you all.- You too.- Bye-bye.
0:52:56 > 0:52:57See you later.
0:52:59 > 0:53:01It looks like a couple of things.
0:53:01 > 0:53:03But the first thing it looks like is a giant scotch egg.
0:53:03 > 0:53:07I mean, it's just... I mean, who does dessert like this?
0:53:07 > 0:53:11I'm a bit worried about the mashed potato in the dessert.
0:53:15 > 0:53:16How do you get through it?
0:53:24 > 0:53:26It tastes as good as it looks.
0:53:29 > 0:53:31What did you think?
0:53:34 > 0:53:38It's like the worst thing I've ever tasted. Really.
0:53:38 > 0:53:40There's no sweeteners.
0:53:40 > 0:53:42The plum is hard as a rock.
0:53:42 > 0:53:44It looks horrible.
0:53:44 > 0:53:46This is really awful.
0:53:50 > 0:53:53It looks like a giant scotch egg that's been dropped out of a window.
0:53:53 > 0:53:56What the flippy, dickie is that?
0:53:56 > 0:53:57Where's the plum?
0:53:57 > 0:53:58You find the plum...
0:53:58 > 0:53:59Oh! There he is!
0:54:01 > 0:54:03OK, I'm going to do it. I'm going to do it. I'm going to...
0:54:06 > 0:54:08- Don't put it in your mouth.- Really?
0:54:08 > 0:54:10Don't put any of that pastry in your mouth.
0:54:10 > 0:54:13It's soggy, undercooked pastry that tastes of potato.
0:54:13 > 0:54:15It's horrendous.
0:54:19 > 0:54:20Oh, sorry!
0:54:25 > 0:54:28I'm so frustrated it's untrue.
0:54:28 > 0:54:31Because I know I can do 100 times better.
0:54:31 > 0:54:33I'm fuming. Absolutely.
0:54:33 > 0:54:35HE GRUNTS ANGRILY
0:54:37 > 0:54:39This was a day of real ups and downs.
0:54:39 > 0:54:43There were some mistakes and there was some downright silly cooking.
0:54:43 > 0:54:46- Carl's cooking today was shocking. - Yes!- Absolutely shocking.
0:54:46 > 0:54:48You know what? I think he's a really nice guy.
0:54:48 > 0:54:49I think he's generous of spirit,
0:54:49 > 0:54:52but I think that Carl's food is not for the masses.
0:54:52 > 0:54:54You know, I took a gamble.
0:54:54 > 0:54:57They might decide to take a gamble on me.
0:54:57 > 0:54:59Who knows? You never know.
0:54:59 > 0:55:00Who's your favourite cook today?
0:55:00 > 0:55:02- Ping.- Because?
0:55:02 > 0:55:04Even cooking food that she wasn't brought up with,
0:55:04 > 0:55:09European food, it was still some of the best cooking in the room.
0:55:09 > 0:55:12I guess that means she stays in the competition.
0:55:12 > 0:55:16The decision now is between Ben and James.
0:55:16 > 0:55:18James had some nice ideas today.
0:55:18 > 0:55:21He's got some skill and I like his palate.
0:55:21 > 0:55:25However, that beef, for me, was undercooked.
0:55:25 > 0:55:29Erm, the dessert, nice but messy. I mean, really messy.
0:55:29 > 0:55:31I don't know if I have done enough to get through.
0:55:31 > 0:55:34I think what I cooked might have been a bit too simple.
0:55:34 > 0:55:39Ben made what he called a 'fer', erm, what we know and our champions
0:55:39 > 0:55:42know is a 'fo' with mackerel fish balls that fell apart slightly.
0:55:42 > 0:55:45That panna cotta, it was rubbery.
0:55:45 > 0:55:47It was the texture of a sink plug.
0:55:47 > 0:55:48So, ups and downs with Ben.
0:55:48 > 0:55:52Do I think I've done enough to stay in? I don't know.
0:55:54 > 0:55:56Which one of these guys, Ben or James,
0:55:56 > 0:55:59stands a chance in the quarterfinal?
0:55:59 > 0:56:01It's only one of those guys that can go through.
0:56:13 > 0:56:16Our first quarterfinalist...
0:56:20 > 0:56:21..is Ping.
0:56:26 > 0:56:31Our second quarterfinalist...
0:56:39 > 0:56:42..is James.
0:56:42 > 0:56:43Seriously?
0:56:47 > 0:56:51Ben, Carl, nice to have met you. Thanks very much.
0:56:56 > 0:56:58I'm bitterly disappointed.
0:56:58 > 0:57:01I know I didn't do enough in that round.
0:57:01 > 0:57:06I made a couple of crucial errors and it's cost me. Yeah.
0:57:06 > 0:57:10It would have been great to be in the quarterfinals of MasterChef.
0:57:10 > 0:57:15But I've only got myself to blame. Just let myself down big time.
0:57:15 > 0:57:17It's not meant to be. So...
0:57:21 > 0:57:25I'm so shocked. I just didn't think my name was going to be said there.
0:57:25 > 0:57:27I was walking out the door. I cannot believe it.
0:57:30 > 0:57:33I can't breathe. I can't breathe.
0:57:33 > 0:57:37I didn't expect it. It's quite emotional.
0:57:37 > 0:57:41Quarterfinalist. Who would have thought?
0:57:41 > 0:57:43But I'm really happy.
0:57:43 > 0:57:45Really, really happy. OK.
0:57:49 > 0:57:53Tomorrow night it's the quarterfinal.
0:57:53 > 0:57:57The four heat winners return to cook for just one critic,
0:57:57 > 0:58:00face to face.
0:58:01 > 0:58:06I want to applaud you on those sweet breads. Those are super good.
0:58:06 > 0:58:07Oh!
0:58:07 > 0:58:08Shish kebab!