0:00:04 > 0:00:06It's the quarterfinal.
0:00:07 > 0:00:10And this week's best amateurs are back
0:00:10 > 0:00:12to face two more daunting tests.
0:00:15 > 0:00:17It's a fantastic feeling to be in the quarterfinals.
0:00:17 > 0:00:20As long as I cook food that I'm happy with,
0:00:20 > 0:00:22then I can't do much more than that, really.
0:00:22 > 0:00:25I still have the aspiration of just delivering
0:00:25 > 0:00:26one perfect plate of food.
0:00:26 > 0:00:28So, hopefully, today's the day.
0:00:30 > 0:00:32I'm hungry for more.
0:00:32 > 0:00:33I'm not going to say no for it.
0:00:33 > 0:00:36I'm going to grab it with both my hands.
0:00:36 > 0:00:37Absolutely!
0:00:38 > 0:00:41Today, hopefully, I'm going to blow their socks off.
0:00:43 > 0:00:46Four very ambitious cooks,
0:00:46 > 0:00:48and, at the end of the day, we'll find out
0:00:48 > 0:00:51which two of them really have what it takes.
0:01:03 > 0:01:05This is the palate and skills test.
0:01:05 > 0:01:08I don't mind admitting, one of my favourite bits of the competition.
0:01:08 > 0:01:11Today I'm going to cook a spiced potato cake with ginger
0:01:11 > 0:01:13and chilli chickpeas.
0:01:13 > 0:01:16It's about amazing food from humble ingredients.
0:01:16 > 0:01:18So, chickpeas first.
0:01:18 > 0:01:20Heat up a pot.
0:01:21 > 0:01:25And into that oil, a good couple of spoons of mustard seeds.
0:01:25 > 0:01:28And, in a moment, those little mustard seeds will start
0:01:28 > 0:01:31to dance in the pan and that's when you know they're ready.
0:01:31 > 0:01:35Whilst they do that, I'm just going to chop some tomatoes up.
0:01:36 > 0:01:39They're dancing and singing, John.
0:01:39 > 0:01:40This is now the crucial bit.
0:01:40 > 0:01:42You've got to start to move fast.
0:01:42 > 0:01:46A good couple of spoonfuls of chilli powder, ginger.
0:01:46 > 0:01:49That spice, that chilli powder, has got to be cooked
0:01:49 > 0:01:52because the spices are dry. They need to come back to life.
0:01:52 > 0:01:55To that, we add our chickpeas.
0:01:55 > 0:01:56And then tomatoes.
0:01:56 > 0:01:59And just leave our chickpeas to boil.
0:01:59 > 0:02:04What I'm going to make the flavour the potatoes is a garam masala.
0:02:04 > 0:02:08Garam masala is a blend of different Indian spices,
0:02:08 > 0:02:11mixed according to each cook's preference.
0:02:11 > 0:02:15The secret to every garam masala is that you must toast the spices.
0:02:16 > 0:02:20John is making his from cumin seeds, a cinnamon stick,
0:02:20 > 0:02:26black peppercorns, cloves, cardamom pods and grated nutmeg.
0:02:26 > 0:02:29I wonder how many of our contestants are going to be
0:02:29 > 0:02:30scared by the spices.
0:02:32 > 0:02:33My garam masala is made.
0:02:33 > 0:02:36One part of the potato is going to be flavoured,
0:02:36 > 0:02:37the other is not.
0:02:37 > 0:02:41Now, to that garam masala potato mixture, you add chilli
0:02:41 > 0:02:42and coriander.
0:02:43 > 0:02:48And I make this little rissole
0:02:48 > 0:02:52and then wrap the potato around the outside.
0:02:52 > 0:02:54It's going to confuse the contestants
0:02:54 > 0:02:57because they won't, necessarily, understand
0:02:57 > 0:02:59that it's got a different flavoured centre.
0:02:59 > 0:03:02That's the skill, Mr Wallace.
0:03:03 > 0:03:05John, I'm really, really intrigued.
0:03:05 > 0:03:07I feel like a kid on Christmas morning.
0:03:07 > 0:03:09I just can't wait to get inside it.
0:03:21 > 0:03:23- That's stunning.- Thank you. - It is stunning.
0:03:23 > 0:03:26Crispy on the top and, in the middle is nice,
0:03:26 > 0:03:29warming heat of those Indian spices.
0:03:29 > 0:03:31Let's get them in. Let's get them in.
0:03:31 > 0:03:34But not too quickly because I want to have another nibble.
0:03:45 > 0:03:48John has cooked you a dish.
0:03:48 > 0:03:51We want you to taste it,
0:03:51 > 0:03:54write down what you think is in it.
0:03:55 > 0:03:58After that, we're going to ask you to make it.
0:03:59 > 0:04:0110 minutes to taste the dish. Off you go!
0:04:06 > 0:04:08It's got lots of spices in there, yeah,
0:04:08 > 0:04:09in the middle of the potato cake.
0:04:09 > 0:04:12I'm just trying to work out exactly what they are.
0:04:15 > 0:04:18Garam masala is a very tricky spice.
0:04:18 > 0:04:21So, I hope to pick up the key notes and I'll just wing it.
0:04:22 > 0:04:24It's gorgeous.
0:04:24 > 0:04:27When I came here, I thought I was going to get some
0:04:27 > 0:04:30sort of souffle, some baked Alaska or something.
0:04:30 > 0:04:33And I thought, if that comes then I'm dead.
0:04:33 > 0:04:34Literally dead.
0:04:34 > 0:04:37This'll leave me alive. It really has!
0:04:38 > 0:04:41Right! Time's up.
0:04:41 > 0:04:46You have one hour to recreate that dish.
0:04:46 > 0:04:47Ladies and gentlemen,
0:04:47 > 0:04:49let's cook.
0:04:52 > 0:04:56The ingredients have been separated onto three trays,
0:04:56 > 0:04:58for the chickpeas,
0:04:58 > 0:04:59the garam masala
0:04:59 > 0:05:01and the potato cake.
0:05:01 > 0:05:04But not all of them were used in John's dish.
0:05:09 > 0:05:12I've got to say the lists today are really, really impressive.
0:05:12 > 0:05:14As far as the skill's concerned,
0:05:14 > 0:05:16they have got to understand how to use spices properly.
0:05:16 > 0:05:18And toast them right and make a great garam masala.
0:05:18 > 0:05:21And then the technique of actually doing the potato cake.
0:05:25 > 0:05:27What I've seen from Jack so far is
0:05:27 > 0:05:30brilliantly, technical, classic food.
0:05:36 > 0:05:39My fear would be Asian foods or foods with a lot of spices.
0:05:39 > 0:05:42That's not something that I'm massively familiar with.
0:05:46 > 0:05:48You look a little concerned to me.
0:05:48 > 0:05:50Yeah, I do feel...I feel quite
0:05:50 > 0:05:52far out of my comfort zone right now,
0:05:52 > 0:05:54but I'm going to give it a good shot.
0:05:54 > 0:05:56And, hopefully, I can get something close.
0:05:56 > 0:05:57Ha-ha! Who knows?
0:05:59 > 0:06:03Jack does not do spiced food.
0:06:03 > 0:06:06But what he is doing is scientifically dissecting
0:06:06 > 0:06:11your plate bit by bit and working it out with his cook's instinct.
0:06:11 > 0:06:13And that is impressive.
0:06:25 > 0:06:26Standing over there
0:06:26 > 0:06:30and watching Ping working was like standing here watching you working.
0:06:30 > 0:06:31It's virtually a mirror image.
0:06:31 > 0:06:34All right, she's better looking and she moves with more elegance,
0:06:34 > 0:06:37but the dish, John, is very similar.
0:06:40 > 0:06:43- Do you feel any pressure at all? - Yes, immensely.
0:06:43 > 0:06:46There are some notes of Indian spices I'm really familiar with,
0:06:46 > 0:06:49but I can taste that there's something more in that
0:06:49 > 0:06:52and it's quite difficult when it's all in a sauce.
0:06:52 > 0:06:53We'll see. We'll see.
0:06:58 > 0:07:01I have seen fantastic spicing from Ping.
0:07:01 > 0:07:04And I've also seen some fusion stuff that doesn't quite work.
0:07:05 > 0:07:10I, actually, think for Ping this is a great round
0:07:10 > 0:07:13because we'll be able to see her grab hold of those spices again
0:07:13 > 0:07:16and really get stuck in.
0:07:16 > 0:07:18Focus. What do I need to do?
0:07:18 > 0:07:22You are halfway. 30 minutes gone.
0:07:22 > 0:07:2430 minutes left.
0:07:28 > 0:07:30James has had more ups and downs
0:07:30 > 0:07:33than an elevator in this competition.
0:07:33 > 0:07:35I've seen him cook some wonderful stuff
0:07:35 > 0:07:37and I've also seen some silly mistakes.
0:07:37 > 0:07:41But I have to say right now he looks calm, which is a good sign.
0:07:43 > 0:07:46There's been little, kind of, hiccups along the way.
0:07:46 > 0:07:49The competition has really hotted up now.
0:07:49 > 0:07:50So, it needs to be perfect.
0:07:52 > 0:07:53What worries you the most about it?
0:07:53 > 0:07:57Erm, the potato cake falling apart and I'm a half Glaswegian, so,
0:07:57 > 0:07:58if I don't do a tattie scone right,
0:07:58 > 0:08:00I don't think I can ever go back there.
0:08:04 > 0:08:07Watching them work, John, every single one of them seems
0:08:07 > 0:08:11to have a potato cake of sorts, but that's not even half the story.
0:08:11 > 0:08:13It's the flavours in it.
0:08:13 > 0:08:16Can they get your flavours in their cake?
0:08:21 > 0:08:2420 minutes to go. Just 20 minutes.
0:08:26 > 0:08:29Rani. We understand her heart is firmly embedded
0:08:29 > 0:08:30in the subcontinent of India.
0:08:32 > 0:08:35This should be her round.
0:08:35 > 0:08:38I know I have got the skills. I've got the ability.
0:08:38 > 0:08:42I just hope that I will be able to stand up to their expectations.
0:08:44 > 0:08:47Rani, how did you feel when you saw these ingredients?
0:08:47 > 0:08:50Well, I was really very, very happy about it.
0:08:50 > 0:08:52This is something that I have grown up eating.
0:08:52 > 0:08:53And it just brought up
0:08:53 > 0:08:56all the nostalgic childhood memories, as well.
0:08:56 > 0:08:58You know, I used to go with my dad at Chaupati
0:08:58 > 0:09:00and we used to have these ragda patties,
0:09:00 > 0:09:02you know, tucked under little huts
0:09:02 > 0:09:04and the lovely waves, you know, splashing.
0:09:04 > 0:09:08- And it just brought those memories back.- Brilliant!
0:09:08 > 0:09:09I'm like a tape, you know,
0:09:09 > 0:09:13you need to push a button to make me stop or else I'll go on and on.
0:09:20 > 0:09:21You got 10 minutes left.
0:09:33 > 0:09:35Final five minutes, ladies and gentlemen.
0:09:36 > 0:09:38Just five minutes left.
0:09:54 > 0:09:56That's it, your time's up.
0:09:57 > 0:09:59Step away from the cakes.
0:10:04 > 0:10:06The skills we wanted people to identify here
0:10:06 > 0:10:10was about the use of spices and actually forming this potato cake.
0:10:14 > 0:10:16James, let's start with you.
0:10:24 > 0:10:26Oh!
0:10:28 > 0:10:29Shish kebab!
0:10:31 > 0:10:34Your chickpeas, you've got raw spice in there
0:10:34 > 0:10:37and that raw chilli powder is really harsh.
0:10:37 > 0:10:38But, actually, as a potato cake,
0:10:38 > 0:10:42French style with the egg running through it, it's nice.
0:10:42 > 0:10:43But nothing like mine was.
0:10:45 > 0:10:46All nicely cooked.
0:10:46 > 0:10:49You can identify flavours cos your palate test was good.
0:10:49 > 0:10:53You can't, yet, handle spicing in a subtle way, James.
0:10:55 > 0:10:57Yeah, a bit deflated by it.
0:10:57 > 0:10:59The spicing just wasn't right.
0:10:59 > 0:11:01So, yeah, a little bit disappointed.
0:11:02 > 0:11:03Ping.
0:11:09 > 0:11:11Mmm.
0:11:11 > 0:11:14Your potato cake is fantastic.
0:11:14 > 0:11:18Warming, spicy, light and fluffy.
0:11:18 > 0:11:20Really, really good. You roasted everything.
0:11:20 > 0:11:23I watched you work, but then you put the garam masala
0:11:23 > 0:11:24in with the chickpeas.
0:11:24 > 0:11:26The chickpeas are simply flavoured with mustard seeds,
0:11:26 > 0:11:28chilli powder and the ginger.
0:11:28 > 0:11:29Garam masala is for the spud.
0:11:29 > 0:11:31But this is very, very good.
0:11:34 > 0:11:37Well, I wouldn't say that went really well. That went OK.
0:11:37 > 0:11:39At least I got the potato cake right,
0:11:39 > 0:11:41but the sauce was just annoying.
0:11:41 > 0:11:42Jack.
0:11:49 > 0:11:51Love the flavour in your chickpeas. I do like that.
0:11:51 > 0:11:53That's a build-up of good flavour.
0:11:53 > 0:11:57I can't eat that the potato cake with three kilo of spice
0:11:57 > 0:11:59in the middle of it.
0:11:59 > 0:12:02It's as if you're not trying to flavour that potato cake,
0:12:02 > 0:12:04it's as if you are trying to smuggle out spices
0:12:04 > 0:12:06hidden in the middle of it.
0:12:08 > 0:12:11You didn't understand the technique, but all you had to do was to get
0:12:11 > 0:12:15those spices into some potato and put it in the middle
0:12:15 > 0:12:17and you would have had a perfect cake.
0:12:19 > 0:12:22I'm like a fish out of water when it comes to spices. So...
0:12:22 > 0:12:24But to come up with a dish that was edible
0:12:24 > 0:12:26and looked OK, I was pleased with that.
0:12:27 > 0:12:28Rani.
0:12:32 > 0:12:36Your potato cakes are really not good, Rani. I'm sorry to say.
0:12:36 > 0:12:38They're gluey. They don't have much flavour.
0:12:38 > 0:12:40They're not seasoned, which is a shame
0:12:40 > 0:12:43because your spicing is monumental.
0:12:43 > 0:12:44Thank you.
0:12:44 > 0:12:48Your spicing comes up gradually bit by bit
0:12:48 > 0:12:50like a thief in the night.
0:12:50 > 0:12:54John's talking, I'm standing here getting hotter and hotter
0:12:54 > 0:12:55and hotter.
0:12:56 > 0:12:59It was bit like a mixed reviews but I'm not entirely happy
0:12:59 > 0:13:03because I could have done much, much better than what I did today.
0:13:03 > 0:13:06So, it was really a shame, I thought.
0:13:08 > 0:13:12Next up, their own dish and they're fighting for their MasterChef life.
0:13:12 > 0:13:14Two places in the next round, two go home.
0:13:14 > 0:13:17But they're not just cooking for you and I.
0:13:17 > 0:13:22They are cooking for a respected restaurant critic, Tracey MacLeod.
0:13:22 > 0:13:25And I wouldn't want to serve up anything but perfection to her.
0:13:26 > 0:13:28I've been a restaurant critic for 16 years.
0:13:28 > 0:13:31And it started almost by accident. I stood in for a friend.
0:13:31 > 0:13:34Someone saw my column, liked it and offered me
0:13:34 > 0:13:36a permanent job at the Independent.
0:13:36 > 0:13:39And I've clung on there ever since.
0:13:39 > 0:13:42The greatest thing about being a critic on MasterChef is
0:13:42 > 0:13:44you never know what you're going to get.
0:13:44 > 0:13:47They put their food in front of you and then the story is on the plate.
0:13:49 > 0:13:50I think I'm going to be fair.
0:13:50 > 0:13:52I'm going to be constructive
0:13:52 > 0:13:53and I'm going to be honest.
0:13:53 > 0:13:55I always try and be balanced.
0:13:55 > 0:13:58You know, and not just, sort of, criticise for criticism's sake.
0:14:02 > 0:14:07What we require of you is one exceptional dish.
0:14:09 > 0:14:11It's over to you, guys.
0:14:11 > 0:14:1380 minutes. Off you go!
0:14:30 > 0:14:32I'll tell you what, Ping, I am fascinated
0:14:32 > 0:14:34by the stuff on your bench.
0:14:34 > 0:14:36- Good!- Are we going to get Malaysian food from you today?
0:14:36 > 0:14:41Yes. What we're going to have is a seafood laksa with tiger prawns,
0:14:41 > 0:14:43scallops and all the garnishes.
0:14:43 > 0:14:45Rarely have I seen a prawn that big.
0:14:46 > 0:14:50Ha! My mom called this a tiger prawn and not these.
0:14:50 > 0:14:52These are called little shrimpy.
0:14:52 > 0:14:54- Little shrimpy and tiger prawn? - Yeah.
0:14:54 > 0:14:57Not unlike me and John Torode, really.
0:14:59 > 0:15:02Ping is promising us a laksa.
0:15:02 > 0:15:06It's a big bowl of steaming soup with noodles.
0:15:06 > 0:15:09And then she's serving on the side of that a sambal made with
0:15:09 > 0:15:10fermented shrimp paste.
0:15:10 > 0:15:13Very strong, very rich, really hot.
0:15:14 > 0:15:18I love a laksa and I want proper spice and I want proper fire.
0:15:19 > 0:15:21The dish is quite hard to achieve
0:15:21 > 0:15:23because you need the level of spiciness.
0:15:23 > 0:15:25I don't want it to be bland.
0:15:25 > 0:15:28I just have to believe in my dish and my capabilities.
0:15:36 > 0:15:38Rani, what is your dish today?
0:15:38 > 0:15:40Well, it is a spicy curried goan lamb chops
0:15:40 > 0:15:44and they are going to be served with a green, yellow and red rice on top.
0:15:44 > 0:15:47You've got presentation in mind, have you, with this dish?
0:15:47 > 0:15:49Well, at home I'm quite rustic in my approach.
0:15:49 > 0:15:51I just cook nice food and I just serve it.
0:15:51 > 0:15:54But here I have to keep those Michelin standards in mind, as well.
0:15:59 > 0:16:03So, we've got three different flavoured rice
0:16:03 > 0:16:04and we've got lamb chops,
0:16:04 > 0:16:07which have got in there about seven different spices.
0:16:07 > 0:16:08Wow!
0:16:08 > 0:16:11I don't know what Rani's dish is supposed to taste like,
0:16:11 > 0:16:13but I do know one thing, she's a spice angel.
0:16:15 > 0:16:1740 minutes gone. Halfway.
0:16:21 > 0:16:23I'm going to make lamb loin with ras el hanout,
0:16:23 > 0:16:26which contains about 16 different spices.
0:16:26 > 0:16:29And also a North African speciality, which is called a brik,
0:16:29 > 0:16:34but is in filo pastry and has an egg yolk in the middle as well.
0:16:34 > 0:16:37So, there's definitely things that can go wrong with that.
0:16:38 > 0:16:43James, you got a highly flavoured and complex spiced dish here
0:16:43 > 0:16:45and you weren't brilliant
0:16:45 > 0:16:48with your spicing in the last round, forgive me.
0:16:48 > 0:16:49- Yeah.- You getting back on the bike?
0:16:49 > 0:16:52- Hopefully.- Best of luck.- Thank you.
0:17:09 > 0:17:11Has your food come back to Europe now?
0:17:11 > 0:17:14Yes, moved away from the spices where I was slightly,
0:17:14 > 0:17:18- slightly less comfortable.- What is your dish?
0:17:18 > 0:17:20It's a hay-smoked rack of lamb with lamb sweetbreads
0:17:20 > 0:17:23and then it's with butternut squash three ways.
0:17:23 > 0:17:27- Too much smoke, and we're going to be tasting fumes.- Yeah.
0:17:27 > 0:17:29So, you've got to get the balance right, obviously.
0:17:29 > 0:17:32- And it's got to be quite a light smoke.- Good luck, mate.
0:17:32 > 0:17:33Thanks a lot. Cheers.
0:17:35 > 0:17:38I'm really excited for Jack. He's a young guy. He's full of energy.
0:17:38 > 0:17:42He's pushing really hard. Lots of technique on show.
0:17:42 > 0:17:46I just hope that all of that energy, all that technique equals flavour.
0:17:48 > 0:17:51I'm pushing myself again
0:17:51 > 0:17:53really quite far with this dish.
0:17:53 > 0:17:56There's a lot of elements that need to be executed well.
0:17:56 > 0:17:59Nobody wants under or overcooked lamb.
0:17:59 > 0:18:00And the same goes for sweetbreads.
0:18:00 > 0:18:04They need to be crispy on the outside and soft in the middle.
0:18:06 > 0:18:08Erm, sorry to scare you,
0:18:08 > 0:18:10but you have just 10 minutes left.
0:18:13 > 0:18:16Restaurant critics are portrayed as being rather scary
0:18:16 > 0:18:19and formidable, but I'll be very pleased if I don't make someone cry.
0:18:19 > 0:18:24I'll be very pleased, if I have four delicious dishes
0:18:24 > 0:18:27that really do the people who cooked them proud.
0:18:28 > 0:18:29Oi!
0:18:36 > 0:18:38Oh!
0:18:38 > 0:18:41- Are you OK?- Can I have a bowl, please?
0:18:43 > 0:18:46- Do you have more noodles? - I have more noodles, yep.
0:18:47 > 0:18:49Don't panic, don't panic.
0:18:49 > 0:18:50Don't panic.
0:18:56 > 0:18:59You've got just two minutes.
0:19:08 > 0:19:09That's it. Time's up.
0:19:17 > 0:19:21To help us taste and make a decision,
0:19:21 > 0:19:22we've invited a guest judge.
0:19:24 > 0:19:27Somebody with tremendous foodie insight.
0:19:29 > 0:19:31Restaurant critic Tracey MacLeod.
0:19:41 > 0:19:43- Nice to see you again. - Good to be here.
0:19:48 > 0:19:50Jack, bring your plate up, please.
0:19:57 > 0:20:01Jack has served hay-smoked rack of lamb with a herb crust,
0:20:01 > 0:20:06butternut squash puree, braised leek and savoy cabbage
0:20:06 > 0:20:11with roasted squash, sweetbreads, potato galette and a lambs jus.
0:20:12 > 0:20:16- It looks very rare. Is that...- Yes. - Is that a function of the smoking?
0:20:16 > 0:20:18No, it's just slightly undercooked.
0:20:21 > 0:20:23Oh, it's better cooked inside. Phew!
0:20:30 > 0:20:32You've got a lovely plateful here.
0:20:32 > 0:20:35It's well-balanced and I like the hay-smoked lamb,
0:20:35 > 0:20:39but, particularly, I want to applaud you on those sweetbreads.
0:20:39 > 0:20:41I always order them when I go to a restaurant because I love them
0:20:41 > 0:20:43and those are super good.
0:20:43 > 0:20:45Thank you very much.
0:20:45 > 0:20:47I think it's absolutely delicious.
0:20:47 > 0:20:51However, quite why you bothered bringing in a bale of hay
0:20:51 > 0:20:53and wrestling around with the lamb in the hay,
0:20:53 > 0:20:57- I have no idea because I get no smokiness whatsoever.- OK.
0:20:57 > 0:21:02There are gems of salty potato and earthiness coming from your cabbage.
0:21:02 > 0:21:05I've got to say at 21 years old and walking in here
0:21:05 > 0:21:08and doing stuff like that, it's very, very good.
0:21:08 > 0:21:10Yeah, it's been a great day. I've really enjoyed it.
0:21:10 > 0:21:12Erm, everything went to plan as I'd hoped.
0:21:12 > 0:21:14Definitely one of the better days.
0:21:21 > 0:21:26Rani has served spicy curried goan lamb chops with
0:21:26 > 0:21:30three coloured rice, green flavoured with chilli and coriander,
0:21:30 > 0:21:32yellow infused with saffron
0:21:32 > 0:21:35and red cooked with carrot and tomato.
0:21:42 > 0:21:44I can't stop eating it.
0:21:45 > 0:21:48It's brilliantly spiced because it just takes you
0:21:48 > 0:21:51to the edge of being too hot but comes back
0:21:51 > 0:21:55and the rest of the flavours then develop.
0:21:55 > 0:21:57The only thing I would question about it is the saffron
0:21:57 > 0:22:00from the middle one is very much the dominant taste.
0:22:00 > 0:22:02Yeah, I completely agree.
0:22:02 > 0:22:06However, individually I was just marvelling
0:22:06 > 0:22:10at the different flavours in that tower of rice.
0:22:10 > 0:22:14I love the sauce, but lamb too dry for me.
0:22:14 > 0:22:16OK, thank you.
0:22:16 > 0:22:20For them to say nice things about my food, it's just, you know,
0:22:20 > 0:22:21an achievement in itself.
0:22:21 > 0:22:23I feel great about it. Really do.
0:22:25 > 0:22:27Didn't expect that!
0:22:33 > 0:22:36James has cooked North African spiced lamb loin,
0:22:36 > 0:22:38a merguez brik,
0:22:38 > 0:22:40turmeric couscous
0:22:40 > 0:22:42and a courgette and squash stack
0:22:42 > 0:22:43with a harissa sauce.
0:22:53 > 0:22:54I think you got some really nice strong,
0:22:54 > 0:22:57distinctive flavours in there,
0:22:57 > 0:23:01the lamb, in particular, and the spicing on the crust. Very good.
0:23:01 > 0:23:05Slightly disappointed that the braise that you put inside the brik.
0:23:05 > 0:23:08It feels like it could have had a little bit longer to melt
0:23:08 > 0:23:09and kind of come together.
0:23:09 > 0:23:12- But, erm, I think it's a good dish. - Thank you.
0:23:12 > 0:23:15I like your stack of vegetables here with a little bit of
0:23:15 > 0:23:17feta cheese that gives saltiness.
0:23:17 > 0:23:19I'm not too fond of the brik
0:23:19 > 0:23:22because the filo isn't all crispy.
0:23:22 > 0:23:26Really nice idea. Some lovely flavours.
0:23:26 > 0:23:29I think the one thing that we all agree upon is the brik is
0:23:29 > 0:23:30a bit heavy.
0:23:31 > 0:23:34I can't believe a food critic just stood there
0:23:34 > 0:23:37and said, "I really like it. I like the spicing."
0:23:37 > 0:23:39Soon as she said that, I felt like running in here
0:23:39 > 0:23:42and picking up, like, a two-piece suite and going,
0:23:42 > 0:23:44"Yes! I did it! I did it right!"
0:23:50 > 0:23:55Finally, Ping has cooked laksa, a spicy coconut-based noodle
0:23:55 > 0:24:00dish with tofu, scallops and both tiger and king prawns.
0:24:12 > 0:24:17Visually and taste wise I think it was a really, really good dish.
0:24:17 > 0:24:21Just hot enough but not knocking your socks off.
0:24:21 > 0:24:24You know, I can sort of feel that there's a lot of heart in it.
0:24:24 > 0:24:26- Thank you.- I wasn't brought up in Malaysia.
0:24:26 > 0:24:27I was brought up in Peckham.
0:24:27 > 0:24:30It's an exotic place in southeast London.
0:24:30 > 0:24:32I find that very hot and very salty.
0:24:32 > 0:24:35And I find myself wanting more sharpness of lime.
0:24:35 > 0:24:36Yeah.
0:24:36 > 0:24:39As far as a laksa's concerned,
0:24:39 > 0:24:40it's a proper laksa.
0:24:40 > 0:24:42I really, really like it.
0:24:42 > 0:24:45Am I sensing a "but"?
0:24:45 > 0:24:46Nope.
0:24:48 > 0:24:51It's great to see people smile because they eat your food.
0:24:51 > 0:24:54That's how my mum makes me feel when I eat her food.
0:24:54 > 0:24:57That's exactly what I want to replicate.
0:24:59 > 0:25:01I'm really pleased you joined us today
0:25:01 > 0:25:04because the standard of food was great, wasn't it?
0:25:04 > 0:25:07I tell you, that's going to be hard to decide who goes from those four.
0:25:07 > 0:25:10- Bye-bye.- Bye, Tracey.
0:25:13 > 0:25:17Jack, not only was his lamb dish today lovely, in my opinion,
0:25:17 > 0:25:21he has technical ability in abundance.
0:25:21 > 0:25:24Tracey was truly impressed by the way Jack cooked those sweetbreads,
0:25:24 > 0:25:26but it was the rest of the dish as well.
0:25:26 > 0:25:29The way the whole thing came together.
0:25:29 > 0:25:33Ping. You and Tracey loved her Malaysian noodle broth.
0:25:33 > 0:25:35I found it rather strong.
0:25:35 > 0:25:38A lot of work in making a laksa and doing it properly is a big thing.
0:25:38 > 0:25:42I think her food tastes great and it brings a smile to my face.
0:25:42 > 0:25:45James had a lot to prove in this round for me
0:25:45 > 0:25:49after the skill and palate test. So, the recovery was good.
0:25:49 > 0:25:52Deft touch, classic food, really good.
0:25:52 > 0:25:56Rani. You look down. It doesn't look anything special.
0:25:56 > 0:25:58It tastes divine.
0:25:58 > 0:26:02Her spicing you can't ignore, but there's things where,
0:26:02 > 0:26:06like potato cakes are gluey and lamb is a bit dry, that worry me.
0:26:06 > 0:26:10A few errors I hope they ignore. And I hope that, you know, I stay.
0:26:10 > 0:26:11So, fingers are crossed.
0:26:13 > 0:26:16Mr Wallace, we've got a serious decision to make here.
0:26:16 > 0:26:19We got four cooks who have really fought for their place.
0:26:19 > 0:26:21Some really good food.
0:26:21 > 0:26:23But good, sometimes, isn't good enough.
0:26:24 > 0:26:26You have to be fantastic.
0:26:40 > 0:26:42What a brilliant quarterfinal!
0:26:46 > 0:26:49Two of you are staying with us and two are leaving the competition.
0:26:51 > 0:26:53The first person staying with us...
0:26:56 > 0:26:57..is Jack.
0:27:02 > 0:27:05The second cook staying in the competition is...
0:27:13 > 0:27:15..Ping. Congratulations.
0:27:26 > 0:27:29It was great to go out on positive feedback.
0:27:29 > 0:27:32And although there is the disappointment of leaving now,
0:27:32 > 0:27:35I'm still, you know, really, really proud of what I've achieved.
0:27:35 > 0:27:38I cook to see the smile on people's face and that is what
0:27:38 > 0:27:43I will try and do for the rest of my life because I just love it.
0:27:43 > 0:27:44And it's my passion.
0:27:47 > 0:27:49It's really tougher than I thought,
0:27:49 > 0:27:53but to hear them say that they loved the noodles was great.
0:27:55 > 0:27:58So... It was good!
0:27:58 > 0:28:00- Well done.- Cheers.- Thank you very much.
0:28:00 > 0:28:03It's a great feeling to be through to the next round.
0:28:03 > 0:28:04It was so tough today.
0:28:04 > 0:28:08And I don't want to jump the gun and say I could be in the final, yet.
0:28:08 > 0:28:11But, you know, maybe it will start to take over my mind a little bit.
0:28:17 > 0:28:21Next week, another 12 hopefuls will fight it out
0:28:21 > 0:28:24for a place in the quarterfinals.
0:28:24 > 0:28:27Ow!
0:28:27 > 0:28:29It's shocking.
0:28:29 > 0:28:30That is awesome!