0:00:02 > 0:00:05It's the final week of the MasterChef heats.
0:00:05 > 0:00:10And so far, 10 exceptional cooks are through to the next round.
0:00:12 > 0:00:13Bingo.
0:00:13 > 0:00:17This week, the last group of new contestants
0:00:17 > 0:00:21will battle for a place in Friday's quarterfinal.
0:00:21 > 0:00:25It's rich, it's serious, it's fantastic.
0:00:25 > 0:00:29Only the strongest will make it through to the final challenges.
0:00:29 > 0:00:31Ah!
0:00:32 > 0:00:35Can I just say, that's not frightening at all.
0:00:35 > 0:00:37So clever. So brilliant.
0:00:37 > 0:00:40We know how high the standard is this year.
0:00:40 > 0:00:44Our expectations are sky-high.
0:00:53 > 0:00:56These five amateurs all think they've got what it takes
0:00:56 > 0:00:59to become MasterChef Champion.
0:01:04 > 0:01:06It is going to be completely different
0:01:06 > 0:01:08to anything that I've experienced before.
0:01:09 > 0:01:12Very scared about John and Gregg testing my food.
0:01:13 > 0:01:15I think cooking and food is probably
0:01:15 > 0:01:18the most important thing in my life.
0:01:18 > 0:01:20I'm all set to go. Let's go!
0:01:22 > 0:01:24But at the end of today's heat,
0:01:24 > 0:01:27only three will become quarterfinalists.
0:01:35 > 0:01:39Welcome. Your first visit to the MasterChef kitchen.
0:01:39 > 0:01:42This is your food that you're cooking.
0:01:42 > 0:01:44What we call your Calling Card.
0:01:44 > 0:01:45Right now in front of us
0:01:45 > 0:01:48we could have our next MasterChef Champion.
0:01:50 > 0:01:53You have one hour and 15 minutes to cook for us
0:01:53 > 0:01:57one dish that tells Gregg and I something about you as a cook.
0:01:58 > 0:02:00Ladies and gentlemen...
0:02:00 > 0:02:02let's cook.
0:02:13 > 0:02:16The last sort of 30-40 years of my life,
0:02:16 > 0:02:17I have been to 70 different countries.
0:02:17 > 0:02:19The more you travel around the world,
0:02:19 > 0:02:21the more you realise the most beautiful dishes
0:02:21 > 0:02:24is when they're cross cultural and cross flavours.
0:02:25 > 0:02:27What is your job, Farshad?
0:02:27 > 0:02:29I am a banking consultant in technology.
0:02:29 > 0:02:31I get to travel around the world, but the main thing
0:02:31 > 0:02:34I am interested in, what am I going to eat that night?
0:02:34 > 0:02:37- What are you cooking? - I like to bring different flavours,
0:02:37 > 0:02:39so I'm going for a ceviche
0:02:39 > 0:02:43and then a salmon sashimi with wasabi and honey
0:02:43 > 0:02:45together with my own sort of orange sauce.
0:02:45 > 0:02:48- Where are the prawns going? - These are going to be infused.
0:02:48 > 0:02:50This is a little bit of the Iranian culture.
0:02:50 > 0:02:53This is going to be infused with saffron and butter.
0:02:53 > 0:02:55- You're combining many different cultures.- That's what I like to do
0:02:55 > 0:02:58because there's no such thing as right or wrong.
0:02:58 > 0:03:00I think it's a combination of hybrid cooking.
0:03:00 > 0:03:02I think you're right, but the only right or wrong
0:03:02 > 0:03:03you're going to come across here
0:03:03 > 0:03:05is the right and wrong of John and Gregg.
0:03:05 > 0:03:07I'm prepared for that!
0:03:10 > 0:03:12Farshad is obviously an eclectic cook.
0:03:12 > 0:03:13He picks up ideas.
0:03:13 > 0:03:16The problem is he wants to put the whole lot onto one plate.
0:03:24 > 0:03:26I am the cook amongst my friends.
0:03:26 > 0:03:30I am kind of notorious for organising dinner parties
0:03:30 > 0:03:33and forcing people to come and eat at my house
0:03:33 > 0:03:35and try new things on them.
0:03:36 > 0:03:38- What are you making? - I'm making a pithivier.
0:03:38 > 0:03:40- A pithivier is like a pie.- Yes.
0:03:40 > 0:03:42- Puff pastry pie.- What's in it?
0:03:42 > 0:03:45Stewed apple, a frangipane, which I'm making, as well,
0:03:45 > 0:03:49hazelnuts, lemon thyme and then it gets encased in pastry.
0:03:49 > 0:03:51- Excuse me one minute.- Yes.
0:03:51 > 0:03:54- SHE LAUGHS - Right, I'm back in the room.
0:03:54 > 0:03:57- Why this dish?- It's for my dad.
0:03:57 > 0:04:00My dad is French and so I've done an English custard
0:04:00 > 0:04:03with a French pie because I love the flavours.
0:04:03 > 0:04:05Annie, I'm very much looking forward to this.
0:04:05 > 0:04:07- Very nice to have met you. - Nice to meet you too.
0:04:12 > 0:04:15Annie, to me, seems like a cook who loves technique.
0:04:15 > 0:04:18That pithivier can be an absolute beautiful thing.
0:04:18 > 0:04:20But the apples have to be cool
0:04:20 > 0:04:23before they go in the frangipane mix,
0:04:23 > 0:04:24or the frangipane melts.
0:04:24 > 0:04:28If she can get this right, I'm going to be mightily impressed.
0:04:34 > 0:04:39Calling card dish is lamb sweetbreads with breast of lamb.
0:04:39 > 0:04:43I've been practising, but on an occasion, it's gone wrong,
0:04:43 > 0:04:45which would be fine if I knew why.
0:04:48 > 0:04:50Alec, you are working at a rate of knots,
0:04:50 > 0:04:53- I mean, you are powering through. - Trying to.- Have you got a lot to do?
0:04:53 > 0:04:56Quite a lot to do, yeah. The problem with lamb breast is that
0:04:56 > 0:04:59you shouldn't really try and do it in an hour and 15 minutes,
0:04:59 > 0:05:02so I'm having to use a pressure cooker, so that I can soften it.
0:05:02 > 0:05:04So, once you tenderise it in the pressure cooker,
0:05:04 > 0:05:07- what are you then going to do with it?- I'm going to fry it off.
0:05:07 > 0:05:11We've got pearl barley and I've got a pea puree as well. It should be big flavours.
0:05:11 > 0:05:14- I'm looking forward to this, Alec. Good luck.- Thank you very much.
0:05:20 > 0:05:24A breast of lamb is a piece of lamb that hangs off the belly.
0:05:24 > 0:05:26So it takes long, slow cooking.
0:05:26 > 0:05:30It's got lots of fat in it, but done well, it's a wonderful thing,
0:05:30 > 0:05:32but it takes a lot of work.
0:05:41 > 0:05:44Most of the time, I'm cooking for my family,
0:05:44 > 0:05:46or for my housemates at uni.
0:05:46 > 0:05:48So when I'm at uni,
0:05:48 > 0:05:51I'm sort of living off whatever's in the fridge, whereas
0:05:51 > 0:05:55when I'm at home, I have the luxury of Mum filling up the fridge.
0:05:58 > 0:06:01- How are you doing, Hope? - Yeah, good. Excited.
0:06:01 > 0:06:02Why are you here on MasterChef?
0:06:02 > 0:06:05- Cos I'm a bit obsessed with cooking. - Are you?
0:06:05 > 0:06:08I'm studying food science and nutrition at uni.
0:06:08 > 0:06:11- So I'm thinking about it all day. - So, what are you? 20?
0:06:11 > 0:06:14- Just turned 20 this week, yeah. - That's young on MasterChef.
0:06:14 > 0:06:17- Yeah, I know. - What are you making for us?
0:06:17 > 0:06:20I'm making a lemon tart with some nice raspberries
0:06:20 > 0:06:24- and a raspberry coulis.- We love a lemon tart here on MasterChef.
0:06:24 > 0:06:26- Good luck.- Thank you very much.
0:06:29 > 0:06:31Hope has the confidence of youth in abundance
0:06:31 > 0:06:34and she talks about making a lemon tart with complete ease,
0:06:34 > 0:06:37as if it's something that happens on a Sunday afternoon.
0:06:37 > 0:06:40In actual fact, a lemon tart is really difficult to get right.
0:06:40 > 0:06:44Your lemon filling has to be sharp and sweet at the same time,
0:06:44 > 0:06:47the pastry has to be soft and buttery and sweet.
0:06:47 > 0:06:50If she makes this classic lemon tart with the ease
0:06:50 > 0:06:53in which she talks about it, I'm going to be mightily impressed.
0:06:56 > 0:06:59Listen, guys. You've got just 30 minutes left.
0:06:59 > 0:07:01Ooh-la-la!
0:07:08 > 0:07:10My calling card is a wild duck dish.
0:07:10 > 0:07:14The legs are braised down in a pressure cooker and that's with
0:07:14 > 0:07:16a butternut squash puree, pickled apple puree
0:07:16 > 0:07:18with a little red wine and blueberry jus.
0:07:18 > 0:07:20A few things going on!
0:07:20 > 0:07:23- You've been a bit frantic over here, Billy.- A lot to do, Gregg.
0:07:23 > 0:07:26Why push yourself to do this many things?
0:07:26 > 0:07:28What are you hoping to show us?
0:07:28 > 0:07:31I want to wow you, Gregg, first up. Why not? This is calling card,
0:07:31 > 0:07:34that's what it's here for, isn't it? To show you what I can do.
0:07:34 > 0:07:36- It's dangerous. - I know it's dangerous.
0:07:36 > 0:07:38Everyone's told me, go simple. Play it simple.
0:07:38 > 0:07:40But I can't play it simple. It's not in my nature.
0:07:40 > 0:07:42Billy, I wish you the best of luck.
0:07:47 > 0:07:51On that plate, we have duck, butternut squash, mushrooms,
0:07:51 > 0:07:53pickled apples and port.
0:07:53 > 0:07:56He's definitely ambitious, but I wonder if he's overambitious.
0:08:02 > 0:08:05You have got just ten minutes left.
0:08:16 > 0:08:18It's a disaster.
0:08:18 > 0:08:22I can't even get the stuff off the bottom. Um...
0:08:22 > 0:08:25Alec's lamb breast has caught on the bottom of his pressure cooker.
0:08:25 > 0:08:28He's gone into a flat spin. The fact is,
0:08:28 > 0:08:30in this sort of competition, you have to rescue it.
0:08:30 > 0:08:34You've got to pull yourself back and go, right, OK, what shall I do?
0:08:34 > 0:08:37I can smell it. I wouldn't serve that to you in a million years.
0:08:37 > 0:08:41- If I was you, I would cook some. - Right, and just see what it's like.
0:08:41 > 0:08:43Calm under pressure, rescue it. OK?
0:08:59 > 0:09:01You have just five minutes left.
0:09:01 > 0:09:04You should be plating by now.
0:09:13 > 0:09:15Stop! Your time's up!
0:09:15 > 0:09:17Well done, everyone.
0:09:19 > 0:09:21A bit manic!
0:09:21 > 0:09:23I heard you had a bit of an issue with your pressure cooker.
0:09:23 > 0:09:26- It burned straight through. - That looks good.
0:09:29 > 0:09:30Billy, up you come, please, sir.
0:09:38 > 0:09:43Property surveyor Billy's calling card is roast duck breast
0:09:43 > 0:09:46with a duck leg ragu spring roll,
0:09:46 > 0:09:49butternut squash puree, mushrooms,
0:09:49 > 0:09:51a pickled apple puree,
0:09:51 > 0:09:53and a red wine, port and blueberry jus.
0:10:01 > 0:10:04I think your duck is cooked beautifully.
0:10:04 > 0:10:08The butternut squash, the mushrooms, the red wine, I think
0:10:08 > 0:10:11are really, really lovely. I think you've got some great flavours.
0:10:11 > 0:10:14I think it's too much on a plate.
0:10:14 > 0:10:17In order to showcase skills,
0:10:17 > 0:10:20it's not necessary to showcase all of them all at once.
0:10:20 > 0:10:23- Great. Thanks, guys.- Thanks, Billy. - Cheers.
0:10:25 > 0:10:28I just wanted to try and get across that I'm ambitious,
0:10:28 > 0:10:32although in hindsight it looks like I've done a bit too much.
0:10:38 > 0:10:44Nutrition student Hope has created a lemon tart with fresh raspberries,
0:10:44 > 0:10:46a raspberry coulis and a basil cream.
0:10:56 > 0:11:00That's very strong with lemon. There's sweetness as well.
0:11:00 > 0:11:03- I love the flavours. However, it's not 100%.- Yeah, I know.
0:11:03 > 0:11:07The texture is almost mealy.
0:11:07 > 0:11:08It's not a smooth finish.
0:11:08 > 0:11:11It's a little softer than it should be inside and it's grainy.
0:11:13 > 0:11:15Your filling mixture is overcooked.
0:11:15 > 0:11:17And your eggs are just starting to scramble.
0:11:17 > 0:11:20- And that's why, as Gregg says, it's gone mealy.- Yeah.
0:11:20 > 0:11:23What I really am impressed with is this.
0:11:23 > 0:11:27Super fine, very delicious, really lovely bit of pastry.
0:11:27 > 0:11:30But I tell you what - as a calling card, ambitious.
0:11:30 > 0:11:33We've got the hope, we're a little bit short of the glory.
0:11:33 > 0:11:36- Hope, thank you.- Thank you. - Thanks, Hope.- Thanks.
0:11:37 > 0:11:41Really happy it's over. It went so quickly.
0:11:41 > 0:11:43And there were elements that I was really happy with,
0:11:43 > 0:11:46but obviously, the texture just wasn't right in the tart.
0:11:54 > 0:11:58Business consultant Alec has made lamb breast,
0:11:58 > 0:12:03with lamb sweetbreads, served with deep-fried feta,
0:12:03 > 0:12:06an onion puree, pearl barley, and a pea puree.
0:12:17 > 0:12:20You had a disaster with your lamb breast and your pressure cooker.
0:12:20 > 0:12:23It looked like you were just about to run out in tears.
0:12:23 > 0:12:26You've pulled this back brilliantly well.
0:12:26 > 0:12:29There's actually a fair bit here that I admire.
0:12:29 > 0:12:35I love lamb, lamb sweetbreads and that sweet onion sauce.
0:12:35 > 0:12:39I think that's a really lovely, quite comforting flavour.
0:12:39 > 0:12:41Thank you.
0:12:41 > 0:12:44I particularly like your breast of lamb, which is cooked really well.
0:12:44 > 0:12:47It doesn't taste or taint of burnt at all.
0:12:47 > 0:12:50Calm yourself down and don't show as much process.
0:12:50 > 0:12:52- Not without fault.- No. - But an impressive start.
0:12:52 > 0:12:54- Really kind. Thank you very much.- Thanks, Alec.
0:12:56 > 0:12:59Honestly, when I opened up that pressure cooker,
0:12:59 > 0:13:03first immediate feeling was flight.
0:13:04 > 0:13:07If I'd been at home, everything would have ended in the bin
0:13:07 > 0:13:10and I would have been in a strop for the afternoon.
0:13:16 > 0:13:19Banking consultant Farshad is serving his take
0:13:19 > 0:13:22on an avocado and mango ceviche,
0:13:22 > 0:13:24with salmon sashimi and wasabi,
0:13:24 > 0:13:26topped with pan-fried tiger prawns
0:13:26 > 0:13:30and served with an orange and saffron sauce.
0:13:39 > 0:13:42With such an unusual mixture,
0:13:42 > 0:13:45you probably won't be surprised to hear there are some things in there
0:13:45 > 0:13:49I really like, and some things I like a lot less.
0:13:49 > 0:13:54Interestingly, I really like prawn, saffron and orange juice.
0:13:54 > 0:13:56I think that's incredible.
0:13:56 > 0:14:02What I'm not at all sure about is salmon, wasabi and orange juice.
0:14:02 > 0:14:04- That's a clash to me.- Mm-hm.
0:14:05 > 0:14:08What you've presented here is a plate of food
0:14:08 > 0:14:10which plays with your mind.
0:14:10 > 0:14:13Your saffron prawns with the butter and the orange
0:14:13 > 0:14:15and the pomegranate are just truly delicious.
0:14:15 > 0:14:18The salmon sitting on top is delicious,
0:14:18 > 0:14:20but they don't necessarily belong together.
0:14:23 > 0:14:26Yeah, I think it was as good as it can get under that time,
0:14:26 > 0:14:28so I'm really happy.
0:14:36 > 0:14:41Actor Annie has baked an apple and frangipane pithivier.
0:14:41 > 0:14:44It's served with a calvados cream and vanilla custard.
0:14:54 > 0:14:57That, in my opinion, is delicious.
0:14:57 > 0:15:01Absolutely delicious and shows a good balance of flavour
0:15:01 > 0:15:05and a good balance of texture. It's a very, very good pud.
0:15:06 > 0:15:08- Lovely.- Thank you.
0:15:08 > 0:15:13- Lovely.- It always fills me with joy when Gregg gets his judging right.
0:15:13 > 0:15:16- Once a week.- Well done.
0:15:16 > 0:15:20What I really adore about this is the additives.
0:15:20 > 0:15:24Lemon thyme and hazelnuts with the almond frangipane
0:15:24 > 0:15:27and you've got a pudding which is indulgent.
0:15:27 > 0:15:31- It's a very, very good thing. - Thank you so much.- Thank you, Annie.
0:15:34 > 0:15:36Yeah! Crazy!
0:15:36 > 0:15:37They loved it!
0:15:37 > 0:15:42Oh, my God! I am hopeful that I'll go straight through,
0:15:42 > 0:15:44but, yeah, I don't want to be too ambitious,
0:15:44 > 0:15:47so I'm just going to wait and see and hope for the best.
0:15:50 > 0:15:52Well done. That's a decent standard.
0:15:54 > 0:15:58John and I are going to pick our favourite cook of this round.
0:16:02 > 0:16:07Can I say that my favourite dish was cooked by Annie?
0:16:11 > 0:16:12My favourite...
0:16:17 > 0:16:18..was cooked by Billy.
0:16:22 > 0:16:25Billy, Annie, off you go.
0:16:35 > 0:16:39- Wow!- Are you all right? - I am relieved.
0:16:39 > 0:16:40Yeah, I know, right?
0:16:40 > 0:16:42Great to have got through.
0:16:42 > 0:16:45I put my heart and soul on a plate basically
0:16:45 > 0:16:46and ran around like a madman.
0:16:46 > 0:16:48I'm so pleased, I can't quite believe it.
0:16:53 > 0:16:58You three now have to cook to keep your place in this competition.
0:17:02 > 0:17:05This is a sweet or savoury invention test.
0:17:07 > 0:17:09In front of you on your bench, there is a cloth.
0:17:11 > 0:17:14Lift the cloth and reveal your ingredients.
0:17:17 > 0:17:19Whoa!
0:17:19 > 0:17:21The contestants must now choose
0:17:21 > 0:17:24whether to make a savoury dish based around the trout...
0:17:26 > 0:17:29..or a sweet one using the blackberries and blackberry liqueur.
0:17:29 > 0:17:31You need to make the decision now,
0:17:31 > 0:17:34whether you want to go sweet or savoury.
0:17:39 > 0:17:42You have one hour to cook us one dish.
0:17:45 > 0:17:46Let's cook.
0:17:52 > 0:17:54I just really want to prove to John and Gregg
0:17:54 > 0:17:59that there's more of me and hopefully, I'll be able to do that.
0:18:00 > 0:18:04The thing is, I found that - don't complicate it, keep it simple,
0:18:04 > 0:18:08keep the flavours. You've got to make sure you get it in the time.
0:18:12 > 0:18:15From all the energy of the calling card round,
0:18:15 > 0:18:19to now one of steely silence and complete concentration in this test,
0:18:19 > 0:18:22I tell you what - the change of atmosphere is palpable.
0:18:25 > 0:18:29- Farshad, you chose the blackberries. - Yes cos I thought..
0:18:29 > 0:18:31Really, I can't skin fish.
0:18:31 > 0:18:34What are you going to make with the blackberries?
0:18:34 > 0:18:36Well, one thing I love about English puddings
0:18:36 > 0:18:38is bread and butter pudding. It's so simple.
0:18:38 > 0:18:39I remember getting it at school.
0:18:39 > 0:18:43Why would you be so complex in the first round
0:18:43 > 0:18:45and then so relatively simple in this round?
0:18:45 > 0:18:47Because I had more time to think about that one.
0:18:47 > 0:18:49- And here, it's just at hoc.- Sure.
0:18:49 > 0:18:51And I'm going to stick to what I know and love.
0:18:51 > 0:18:54- Farshad, best of luck. - Thank you so much, cheers.
0:18:57 > 0:19:00A great thing, a bread and butter pudding can be,
0:19:00 > 0:19:02but it's tricky and it's got to have lots of custard,
0:19:02 > 0:19:05it's got to be lovely and soft, it can't be too sweet
0:19:05 > 0:19:07and it's got to have a crispy top.
0:19:07 > 0:19:09Right, looks good.
0:19:09 > 0:19:1215 minutes have gone already.
0:19:20 > 0:19:23- How are you doing, Alec? - Not too bad.
0:19:23 > 0:19:28I'm just hoping I can put together a plate that is simpler.
0:19:28 > 0:19:31I'm slightly concerned because I haven't cooked fish for a while.
0:19:31 > 0:19:35- What are you planning on making? - Trout, which will be pan-fried.
0:19:35 > 0:19:38On top of the trout, there'll be a sauce and on top of the sauce,
0:19:38 > 0:19:39there will be pasta.
0:19:39 > 0:19:43In all honesty, I'm not having the best day I've ever had of cooking.
0:19:43 > 0:19:45But let's see what we can do.
0:19:45 > 0:19:48You're going to have to dig deep, you're going to have to rely on
0:19:48 > 0:19:51- your cooking instincts. - Yeah, all right. Thanks.
0:19:55 > 0:19:57I know Alec wants to show off technique,
0:19:57 > 0:20:00I know Alec wants to demonstrate lots of skill,
0:20:00 > 0:20:03but I'm a bit baffled as to what Alec is making.
0:20:03 > 0:20:07He needs to focus, I want to see that trout celebrated.
0:20:10 > 0:20:13You've got 30 minutes left.
0:20:21 > 0:20:23What are you making?
0:20:23 > 0:20:27I'm going to make like a blackberry sponge pudding,
0:20:27 > 0:20:30so I'm just making a sort of blackberry syrup at the moment
0:20:30 > 0:20:34and then I think I'm going to do some custard as well.
0:20:34 > 0:20:36- Are you feeling the pressure? - I am, yes.
0:20:36 > 0:20:39I feel like I let myself down a bit in the first round,
0:20:39 > 0:20:41so I kind of want to redeem myself,
0:20:41 > 0:20:44but I don't think it's going to happen.
0:20:48 > 0:20:52I think right now, Hope has the nucleus of a great dessert.
0:20:52 > 0:20:54As long as that sponge is cooked all the way through,
0:20:54 > 0:20:57and a good sponge takes a bit of time in the oven.
0:21:09 > 0:21:11You have three minutes left.
0:21:28 > 0:21:31That's it. Stop, please. Thank you very much.
0:21:36 > 0:21:37Well done. It's all over now.
0:21:37 > 0:21:39It's all over.
0:21:39 > 0:21:41- Well played.- Group hugs?
0:21:45 > 0:21:47Farshad chose the sweet option
0:21:47 > 0:21:51and created a blackberry brioche bread and butter pudding,
0:21:51 > 0:21:53with mango and a chocolate sauce.
0:21:59 > 0:22:02It's a decently made bread and butter pudding.
0:22:02 > 0:22:05It's got a bit of crispiness on the outside, it's moist in the middle.
0:22:05 > 0:22:07I think you've got some nice ideas.
0:22:07 > 0:22:09I don't think you actually know when to stop.
0:22:09 > 0:22:12- That's true.- You're constantly looking for another add on.
0:22:12 > 0:22:15- That's true.- Bread and butter pudding should be a light dessert.
0:22:15 > 0:22:18- And the blackberries in this dish have made it very heavy.- Mm.
0:22:18 > 0:22:20And it's a combination of things.
0:22:20 > 0:22:24- Mango, chocolate, blackberry, pistachio nuts and cinnamon?- Mm.
0:22:24 > 0:22:26It's a bit out there, I've got to say.
0:22:28 > 0:22:31God, I didn't realise what hard work it is cooking under pressure!
0:22:31 > 0:22:34Next time I order food from a restaurant,
0:22:34 > 0:22:36I'll be much more sympathetic towards the chefs.
0:22:38 > 0:22:42Alec took the savoury route and made his own pasta,
0:22:42 > 0:22:44served with pan-fried trout
0:22:44 > 0:22:48and a spinach, chilli and Parmesan cream sauce.
0:22:55 > 0:22:56Hm.
0:22:58 > 0:23:01I find this really rather interesting.
0:23:01 > 0:23:04Because I love all the flavours of that pasta,
0:23:04 > 0:23:06apart from the trout, that I find the odd one out.
0:23:06 > 0:23:09Your pasta is really light and really well made.
0:23:09 > 0:23:11You've got a little bit of citrus in there,
0:23:11 > 0:23:15you've got chilli in there as well. Trout is out of place on there.
0:23:15 > 0:23:18You demonstrate quite a lot of technique -
0:23:18 > 0:23:20made your own pasta, filleted the trout.
0:23:20 > 0:23:23I like the pasta with the spinach, chilli and the little bit of cream,
0:23:23 > 0:23:26but trout and pasta doesn't quite work.
0:23:27 > 0:23:29Pretty disappointed.
0:23:29 > 0:23:33I found it difficult to make sensible decisions clearly.
0:23:33 > 0:23:36Yeah, I mean, generally, just a bit disappointed.
0:23:36 > 0:23:39Hope also went for the sweet ingredients
0:23:39 > 0:23:42and baked a blackberry and almond sponge pudding,
0:23:42 > 0:23:44served with toasted almonds,
0:23:44 > 0:23:47crushed amaretti biscuits and a vanilla custard.
0:23:55 > 0:23:57You've got a light sponge.
0:23:57 > 0:23:59The sponge has very little flavour, that's fine
0:23:59 > 0:24:03because all the flavour is in your sweet and sharp blackberries.
0:24:03 > 0:24:05The whole thing is made immensely soggy and sweet
0:24:05 > 0:24:07by a well-made custard.
0:24:07 > 0:24:10- That's a huge success. - Thank you very much.
0:24:10 > 0:24:14I like that you put the fruit at the bottom and that became
0:24:14 > 0:24:17the sort of self saucing pudding mix when you turned it out.
0:24:17 > 0:24:20- Very successful indeed. - Thank you very much.
0:24:21 > 0:24:24I'm just pleased that I've managed
0:24:24 > 0:24:26to produce something that I'm happy with.
0:24:26 > 0:24:30Yeah, I'm just really over the moon and just really exhausted.
0:24:33 > 0:24:35Thank you very much indeed. We need to make a decision.
0:24:35 > 0:24:39Please step outside whilst we have a little chat. Thanks very much.
0:24:47 > 0:24:51I tell you what, those three today put themselves under pressure.
0:24:51 > 0:24:53This competition obviously means a lot to all three of them
0:24:53 > 0:24:56because they looked stressed.
0:24:56 > 0:24:59There was one dish today which was outstanding.
0:24:59 > 0:25:01Hope's pudding was a lovely thing.
0:25:01 > 0:25:05Soft sponge, almonds around the outside with some amaretto biscuits
0:25:05 > 0:25:07and it was a celebration of the blackberry.
0:25:07 > 0:25:12Hope goes through, she joins Annie and Billy in the next round.
0:25:12 > 0:25:15We now have to decide who we're going to have
0:25:15 > 0:25:17out of Farshad and Alec.
0:25:19 > 0:25:21I liked Farshad's bread and butter pudding.
0:25:21 > 0:25:25However, he dressed the plate, for reasons best known to himself,
0:25:25 > 0:25:27with mango and chocolate.
0:25:27 > 0:25:31He's got great invention, he's got really interesting ideas.
0:25:31 > 0:25:34However, he's got to understand when to stop adding.
0:25:34 > 0:25:37If it was me, I would probably let myself continue!
0:25:37 > 0:25:40We shall see. We shall see what they think.
0:25:40 > 0:25:42Alec really put himself under pressure.
0:25:42 > 0:25:46He filleted his trout, he made pasta, he made a little sauce.
0:25:46 > 0:25:48As much as we enjoyed that bowl of pasta,
0:25:48 > 0:25:50it wasn't a celebration of the trout.
0:25:50 > 0:25:53It was a bowl of pasta with some trout on top.
0:25:53 > 0:25:55Alec has got knowledge and a decent touch,
0:25:55 > 0:25:58yet Alec gets really, really flustered.
0:26:01 > 0:26:04I think there's probably a 50-50 chance of going home.
0:26:04 > 0:26:06It certainly wouldn't be unfair if I did.
0:26:07 > 0:26:11I very much hope I get given another chance.
0:26:11 > 0:26:14Out of these two gentlemen, Alec and Farshad,
0:26:14 > 0:26:18who do you believe can cope with what comes next?
0:26:29 > 0:26:32You did very well. Obviously, there were a few nerves.
0:26:32 > 0:26:33We expect that.
0:26:33 > 0:26:38We can't, as much as we'd like to, take three of you through.
0:26:42 > 0:26:45The person leaving us...
0:26:51 > 0:26:52..is Farshad.
0:26:52 > 0:26:54Thank you very much, sir.
0:26:54 > 0:26:56You deserve it, well done.
0:26:56 > 0:26:58- Thank you.- Thank you.
0:27:03 > 0:27:06I think it was probably a fair enough decision.
0:27:06 > 0:27:10I did my best and the other two were well deserved.
0:27:10 > 0:27:14Hopefully, I've done my family proud and all my friends. I'm really glad.
0:27:16 > 0:27:19Well done, you two. Congratulations.
0:27:19 > 0:27:20Thank you.
0:27:20 > 0:27:24Today has been...mad,
0:27:24 > 0:27:26just a real mix of emotions,
0:27:26 > 0:27:27but I'm really, really pleased.
0:27:28 > 0:27:31I'm delighted and I feel very lucky
0:27:31 > 0:27:33to have got through to the next round.
0:27:59 > 0:28:03Welcome back. You've really impressed with your food so far.
0:28:03 > 0:28:05That's why you're here.
0:28:05 > 0:28:08You are cooking for a place in the quarterfinal.
0:28:12 > 0:28:15You're not just cooking for me and John.
0:28:15 > 0:28:18You are cooking for three very special guests,
0:28:18 > 0:28:22past champions and finalists of MasterChef -
0:28:22 > 0:28:24Hannah Miles,
0:28:24 > 0:28:26Tim Anderson
0:28:26 > 0:28:28and James Nathan.
0:28:32 > 0:28:36Big round, this. No denying it. Tough round.
0:28:36 > 0:28:39Your two courses, one hour and 15 minutes.
0:28:39 > 0:28:43At the end of this, one of you is going home.
0:28:46 > 0:28:49Ladies and gentlemen, let's cook.
0:29:03 > 0:29:07This is a dish that I've rolled out for dinner parties.
0:29:07 > 0:29:09I know it can be done in the time,
0:29:09 > 0:29:11so I'm feeling quite confident about it.
0:29:11 > 0:29:15What I don't feel confident about is my capabilities in that kitchen.
0:29:16 > 0:29:19- You've got two courses.- I do. - And they are?
0:29:19 > 0:29:24So, it's Iberican pork pluma, it's from...part of the shoulder joint.
0:29:24 > 0:29:28And that's coming with some potatoes, some onions,
0:29:28 > 0:29:32- some curly kale.- Our dessert is? - Dessert is an apple pud.
0:29:32 > 0:29:36And with that, there's going to be a toffee sauce and lemon cream.
0:29:36 > 0:29:39If this goes well, it should work.
0:29:39 > 0:29:42If I do what I did last time, it won't.
0:29:42 > 0:29:46- What did you do last time? - I seemed to lose my sense of taste,
0:29:46 > 0:29:50my reasoning and my cooking skills.
0:29:50 > 0:29:55So, as long as, let's say two of those three things stay in me,
0:29:55 > 0:29:56we might be in with a shout.
0:29:56 > 0:29:58- Good luck.- Thank you very much.
0:30:03 > 0:30:06These new cuts of Spanish pork are very different
0:30:06 > 0:30:08from our classic British pork.
0:30:08 > 0:30:11They are big strips of pork with lots and lots of fat in them.
0:30:11 > 0:30:13They're rich and almost buttery soft.
0:30:13 > 0:30:15So they're cooked quite differently.
0:30:15 > 0:30:18It's not like grilling a pork chop or roasting a leg of pork,
0:30:18 > 0:30:20it's more like cooking a steak.
0:30:26 > 0:30:28I'm very pleased to be here right now.
0:30:28 > 0:30:31I sort of know what to expect a bit more.
0:30:31 > 0:30:32I've written myself a little plan,
0:30:32 > 0:30:35so hopefully I'll be able to stick to that.
0:30:35 > 0:30:38You've got some lovely bits and pieces on your bench.
0:30:38 > 0:30:40What are you going to cook for us?
0:30:40 > 0:30:44I'm going to do loin of pork with a truffle and Parmesan risotto.
0:30:44 > 0:30:48- And then I'm doing a sea salt and fudge chocolate brownie.- Right.
0:30:48 > 0:30:52With some Chantilly cream and a few hazelnuts as well.
0:30:52 > 0:30:55How do you feel about cooking for people that won MasterChef?
0:30:55 > 0:30:59I'm scared, but I'm also hoping they'll have been in my position
0:30:59 > 0:31:02and so they can sympathise a bit maybe.
0:31:02 > 0:31:05- Hannah Miles is known for her desserts.- I know.
0:31:05 > 0:31:08And she's especially known for her fudge and for her brownies.
0:31:08 > 0:31:11- Yeah, I didn't know that, but...worried now. - SHE LAUGHS
0:31:15 > 0:31:18I'm concerned about Hope's main course
0:31:18 > 0:31:21because risotto is normally in a bowl, that's the dish in itself.
0:31:21 > 0:31:23Yet this is an accompaniment to pork.
0:31:23 > 0:31:24I don't know how it going to look,
0:31:24 > 0:31:27and I'm not sure how it's even going to taste together.
0:31:32 > 0:31:35I've practised a lot.
0:31:35 > 0:31:39I haven't actually done it in the time before, but only by 90 seconds.
0:31:39 > 0:31:42And I did have to stop and do some washing up halfway through,
0:31:42 > 0:31:44so I think I'll be all right today.
0:31:47 > 0:31:48- Hi, Annie.- Hi.
0:31:48 > 0:31:50What are you making?
0:31:50 > 0:31:53I'm making pan roasted venison with braised cabbage,
0:31:53 > 0:31:57mashed potato, glazed chestnuts, a chocolate sauce,
0:31:57 > 0:31:59and a lemongrass souffle with mango sorbet.
0:31:59 > 0:32:02Is it not dangerous to do two very tricky things -
0:32:02 > 0:32:04a souffle and a sorbet?
0:32:04 > 0:32:07Probably, but I felt so great about the first challenge,
0:32:07 > 0:32:09that I kind of just wanted to carry on and show you what I can do
0:32:09 > 0:32:12in terms of technique, and hopefully I'll be able to pull it off.
0:32:12 > 0:32:14- Good luck, Annie.- Thank you.
0:32:18 > 0:32:21A souffle at this stage of the competition, a good idea.
0:32:21 > 0:32:24It demonstrates skill, it shows adventure,
0:32:24 > 0:32:26it shows that you really want to push the boat out.
0:32:26 > 0:32:28She's just got to make sure it works.
0:32:35 > 0:32:37First round, I was like a cat on a hot tin roof,
0:32:37 > 0:32:39I didn't know what to expect.
0:32:39 > 0:32:42Definitely don't want to be leaving the competition today.
0:32:42 > 0:32:46Quite a few things that can go wrong, so you just never know.
0:32:46 > 0:32:50- How ambitious are your two dishes for this round?- Fairly ambitious.
0:32:50 > 0:32:53I'd probably say not as ambitious as the first one.
0:32:53 > 0:32:57So, pan-fried sea bass fillet with crispy baby squid tentacles.
0:32:57 > 0:33:01Wild mushroom risotto, cauliflower puree and a parsley oil.
0:33:01 > 0:33:02And dessert?
0:33:02 > 0:33:05Is chocolate brownie with salted caramel ice cream
0:33:05 > 0:33:09and hazelnut praline and some passion fruit.
0:33:09 > 0:33:11Are you not in danger of doing too much here?
0:33:11 > 0:33:13Only time will tell, I guess, that's how I cook.
0:33:13 > 0:33:15What bit of this cooking bothers you most?
0:33:15 > 0:33:16Probably getting the ice cream set.
0:33:16 > 0:33:18Your ice cream hasn't even started yet,
0:33:18 > 0:33:22- then you've got to get it frozen and done.- Yes.- Billy, good luck.- Thanks.
0:33:26 > 0:33:29I'm quickly adding up all the things that Billy has to do.
0:33:29 > 0:33:32And I will be absolutely amazed
0:33:32 > 0:33:34if he manages to get all these things done.
0:33:48 > 0:33:52MasterChef really changed my life, I've written 28 cookbooks now.
0:33:52 > 0:33:55If you'd told me that at the time, when I competed on the programme,
0:33:55 > 0:33:56I wouldn't have believed it.
0:33:58 > 0:34:02- What happened to the biscuits? - They're not quite right.
0:34:02 > 0:34:03Uh-oh.
0:34:05 > 0:34:07I think, if I was going to give some advice today,
0:34:07 > 0:34:09it would be, don't panic and believe in yourself,
0:34:09 > 0:34:11cos I know when I was on the programme,
0:34:11 > 0:34:15there were times when I completely fell apart and cried.
0:34:15 > 0:34:19My life's changed completely and awesomely since winning MasterChef.
0:34:19 > 0:34:22I've opened a restaurant, and it's going well.
0:34:23 > 0:34:26When I did this round, I was struggling.
0:34:30 > 0:34:33Get your sorbet out of your freezer, get ready to go,
0:34:33 > 0:34:35- get the rest of your plates ready to rock and roll.- OK.
0:34:35 > 0:34:39And I think when that happened, some of the food quality slipped.
0:34:41 > 0:34:44This bizarre fishy porridge.
0:34:44 > 0:34:47That looks like something a seagull would deliver
0:34:47 > 0:34:49into its baby's mouth, doesn't it?
0:34:49 > 0:34:51It's such an intense short amount of time,
0:34:51 > 0:34:54that you come out very exhausted on the other side.
0:34:54 > 0:34:56Now that I'm cooking in a restaurant,
0:34:56 > 0:34:59you just have to get used to that if this is what you want to do
0:34:59 > 0:35:01because every day is kind of like that.
0:35:03 > 0:35:04Since winning MasterChef,
0:35:04 > 0:35:06I've worked in lots of high-end kitchens,
0:35:06 > 0:35:08worked my way up through the ranks
0:35:08 > 0:35:10and now I'm running my own kitchen in Cornwall.
0:35:10 > 0:35:12The most important thing for competitors
0:35:12 > 0:35:14going into the competition
0:35:14 > 0:35:17is to really just focus on their strengths.
0:35:17 > 0:35:18And try and do the simple things well.
0:35:18 > 0:35:21Very impressed by this, really am.
0:35:21 > 0:35:23- It's nice, isn't it?- Yeah.
0:35:23 > 0:35:25Yeah, really, really well judged pudding.
0:35:27 > 0:35:30I know they're under pressure, but it's also exciting for them.
0:35:30 > 0:35:33I'm really looking forward to tasting the food today.
0:35:33 > 0:35:36- How exciting. - It's really nice to be back.
0:35:44 > 0:35:47Right, you've got five minutes. Can we get this up and out?
0:35:51 > 0:35:55Hope's main is pork loin with Parmesan risotto,
0:35:55 > 0:35:58roasted shallots, spinach and wild mushrooms.
0:35:58 > 0:36:01I think this dish sounds a bit safe.
0:36:01 > 0:36:04There's a lot that can go wrong with the risotto, though.
0:36:06 > 0:36:09- All cooked?- All cooked. - Then can we start plating?
0:36:09 > 0:36:11- Yeah, I'm just getting the plates. - What about your shallots?
0:36:11 > 0:36:14I don't think my shallots are going to be done.
0:36:17 > 0:36:19I like this, Hope.
0:36:23 > 0:36:25Ooh, we like, we like, we like.
0:36:25 > 0:36:27Well done, Hope. Keep going, mate.
0:36:27 > 0:36:30There's no sauce going on there, is there?
0:36:30 > 0:36:33- I'm just going to put a bit of juice from the pan, from the pork.- Good.
0:36:36 > 0:36:39- Happy?- Yeah, we can go. - Well done, Hope.
0:36:46 > 0:36:48- Hello.- Hello.- Hi.
0:36:53 > 0:36:58So, I've cooked loin of pork with a truffle and Parmesan risotto,
0:36:58 > 0:37:01with some spinach and wild mushrooms.
0:37:01 > 0:37:04- I hope you enjoy it. Thank you very much.- Thank you.- Thank you.
0:37:11 > 0:37:12I think the pork is cooked really well.
0:37:12 > 0:37:15It's just that right side of pink for pork.
0:37:15 > 0:37:16For me, the dish didn't even need the pork.
0:37:16 > 0:37:18I thought that the risotto and the mushrooms
0:37:18 > 0:37:22were so nice that I kind of stopped eating the pork
0:37:22 > 0:37:24and then just carried on with what was underneath it.
0:37:24 > 0:37:27I'm impressed. It's a nice-tasting dish.
0:37:33 > 0:37:34That risotto is perfect.
0:37:34 > 0:37:37- Delicious. - I think it's a good plate of food.
0:37:40 > 0:37:42- 15 minutes, brownie?- Yeah.- OK?
0:37:42 > 0:37:44- In control, Hope?- Yes.- Yes.
0:37:49 > 0:37:50So gooey.
0:37:55 > 0:37:58Hope's dessert, I'm really looking forward to.
0:37:58 > 0:38:01For me, a good brownie is one that is still slightly gooey,
0:38:01 > 0:38:04but you have to be really careful not to undercook it,
0:38:04 > 0:38:06so they'll need to get the timing just right.
0:38:06 > 0:38:07Here we go.
0:38:11 > 0:38:15- Ooh, is that how we wanted it? - Yeah.- Yeah!
0:38:20 > 0:38:22- Two minutes.- Come on, Hope.
0:38:27 > 0:38:29Nice dessert.
0:38:29 > 0:38:30Well done, Hope.
0:38:33 > 0:38:34That's lovely.
0:38:44 > 0:38:47I've made a fudge and sea salt chocolate brownie
0:38:47 > 0:38:51with some vanilla cream and some caramelised hazelnuts.
0:38:51 > 0:38:52- Thank you.- Thank you.
0:38:58 > 0:38:59That's good.
0:39:00 > 0:39:03I think this brownie is pretty much perfect.
0:39:03 > 0:39:07It's chocolaty and rich and lovely and sort of melts in your mouth.
0:39:07 > 0:39:10I don't think it benefits from the other things on the plate,
0:39:10 > 0:39:14but I don't care about those things cos I'm enjoying the brownie so much
0:39:14 > 0:39:16and I'm going to eat all of it.
0:39:16 > 0:39:17This is a stunning dessert
0:39:17 > 0:39:20and if I had this in a restaurant I'd be really pleased.
0:39:20 > 0:39:23Billy's brownie has got a hard act to follow.
0:39:29 > 0:39:32Lovely. Absolutely lovely.
0:39:32 > 0:39:36For me, salt in desserts is not usually my favourite thing,
0:39:36 > 0:39:38but I think that's really good. A good dish.
0:39:44 > 0:39:47I'm really, really pleased with everything I put out.
0:39:47 > 0:39:51It wasn't, you know, perfect, but I'm really, really happy.
0:39:58 > 0:40:02Billy's main - pan-fried sea bass, crispy squid,
0:40:02 > 0:40:05cauliflower puree and we've got another risotto. Hm.
0:40:05 > 0:40:08Billy has got to cook the bass nicely, get the skin crispy.
0:40:08 > 0:40:10- Would you serve it with a risotto?- I don't know.
0:40:10 > 0:40:12Yeah, that's the big question for me.
0:40:12 > 0:40:15I'm not sure I'd put risotto with all these other things.
0:40:15 > 0:40:16You've got four minutes, Billy.
0:40:16 > 0:40:18Um, I reckon I might be slightly over.
0:40:18 > 0:40:21Billy! Grr!
0:40:21 > 0:40:23I'm worried.
0:40:23 > 0:40:24I'm cooking the fish now.
0:40:24 > 0:40:28- How long is the fish going to take to cook?- Four minutes.
0:40:29 > 0:40:31Here we go. There's posh.
0:40:35 > 0:40:37- Nice.- How interesting.
0:40:37 > 0:40:40- Very nice.- 60 seconds, young man.
0:40:42 > 0:40:43Watch your fish.
0:40:43 > 0:40:44Argh!
0:40:46 > 0:40:48Burnt Fish, table five! Burnt Fish!
0:40:49 > 0:40:51Right, Billy. Calm, breathe.
0:40:54 > 0:40:56Fish cookery has gone to pot today.
0:40:58 > 0:41:00- Where's the oil? - The oil? It's there.
0:41:00 > 0:41:03- Shake it. - What else is going on the plate?
0:41:03 > 0:41:05- That's it.- Look at that.
0:41:05 > 0:41:07- Listen, you are three minutes over. - Yeah.
0:41:07 > 0:41:10Between me and you, we can live with that. Let's go. Let's go.
0:41:10 > 0:41:13- Come on, come on, come on. - Well done, Billy.- Good boy.
0:41:15 > 0:41:17- He's burnt the fish, look. - Burnt the fish skin.
0:41:17 > 0:41:19That's what comes with giving yourself too much to do.
0:41:21 > 0:41:23- Guys, sorry for the delay. - That's all right.
0:41:23 > 0:41:26Slightly over-burnt fish skin, but I do apologise now.
0:41:26 > 0:41:27Thank you.
0:41:30 > 0:41:34Right, guys, you have a pan-fried sea bass with porcini risotto,
0:41:34 > 0:41:38crispy squid tentacles, cauliflower puree and parsley oil.
0:41:40 > 0:41:41Cheers.
0:41:49 > 0:41:52He said the fish skin was burnt but actually it's really good
0:41:52 > 0:41:54and crispy and I almost wish he hadn't said it.
0:41:54 > 0:41:56All the individual elements are really well cooked.
0:41:56 > 0:41:58Puree is brilliant, the crispy squid, lovely,
0:41:58 > 0:42:00the fish is cooked beautifully as well.
0:42:00 > 0:42:03It's just not coming together brilliantly.
0:42:03 > 0:42:05It's good but it really needs seasoning
0:42:05 > 0:42:09and maybe the risotto needs rethinking, I don't know.
0:42:12 > 0:42:14Wonderful flavour from the risotto.
0:42:14 > 0:42:17And as long as you take the bit of burnt skin off the fish,
0:42:17 > 0:42:19that's cooked nicely.
0:42:19 > 0:42:22This is going to happen if he puts himself under that much pressure.
0:42:22 > 0:42:23It's obvious, isn't it?
0:42:26 > 0:42:29Listen, 15 minutes now till dessert, yeah?
0:42:29 > 0:42:31- Are you OK?- Yeah.
0:42:31 > 0:42:32Let's do it, let's do it.
0:42:37 > 0:42:39That ain't never going to set.
0:42:39 > 0:42:42Billy has come back from serving his main course to find out
0:42:42 > 0:42:45that his ice cream has not churned and therefore not frozen.
0:42:45 > 0:42:48So being clever and inventive, he is turning
0:42:48 > 0:42:51his salted caramel ice-cream mixture into a foam or a mousse.
0:42:51 > 0:42:55It could work, but I'll tell you what - it's risky business.
0:43:01 > 0:43:04- Well, this is a gooey number. - It's a gooey number?
0:43:04 > 0:43:07- My brain is like goo, I'll tell you. - Well, I'm not surprised, Billy.
0:43:07 > 0:43:10- What's happened with the ice cream? - It didn't set in time, Gregg.
0:43:10 > 0:43:11Righto.
0:43:11 > 0:43:14You've got two and a half minutes.
0:43:14 > 0:43:16- Have you used one of those soda siphons before?- Yes.
0:43:16 > 0:43:18Moment of truth.
0:43:18 > 0:43:20- Whoa, look at that! - There you go, mate!
0:43:20 > 0:43:22We can live with that.
0:43:22 > 0:43:25I'll tell you what, you've done well to retrieve that.
0:43:27 > 0:43:29- All right, you ready to go? - Yeah.- Well done.
0:43:37 > 0:43:41So you have got a dark chocolate brownie with some chopped hazelnuts,
0:43:41 > 0:43:45passion fruit and a salted caramel foam rather than an ice cream.
0:43:45 > 0:43:46Sadly it didn't set in time,
0:43:46 > 0:43:49so I thought I would serve you something rather than a soup.
0:43:49 > 0:43:51- Thanks.- Thanks, Billy.
0:43:58 > 0:44:01- It's a damn good brownie. - Yeah, it really is.
0:44:01 > 0:44:04- Maybe better than Hope's.- Oh!
0:44:04 > 0:44:06Controversial.
0:44:06 > 0:44:08I'd say they are equally good.
0:44:08 > 0:44:11I have to say, I'm not quite sure about the salted caramel mousse
0:44:11 > 0:44:12and the passion fruit.
0:44:12 > 0:44:15Maybe if the ice cream had worked, it would have been perfect.
0:44:20 > 0:44:22The brownie is excellent. Excellent.
0:44:22 > 0:44:26And it's been ruined by its mates who've joined the party,
0:44:26 > 0:44:30Mr Passion Fruit and Mr Salty, Warm Foam.
0:44:30 > 0:44:33Unfortunately, it's a weird texture.
0:44:33 > 0:44:36It's not sweet, it doesn't work with the passion fruit,
0:44:36 > 0:44:38it doesn't really work with the brownie either.
0:44:42 > 0:44:46It was tough because I gave myself too much to do.
0:44:46 > 0:44:49I'm just annoyed at myself for not cooking the fish correctly.
0:44:49 > 0:44:53That final push has just got to me, really.
0:45:03 > 0:45:06Annie's main is roast venison with braised red cabbage,
0:45:06 > 0:45:11glazed chestnuts, mashed potato and a chocolate sauce.
0:45:11 > 0:45:15I actually did roast venison and braised red cabbage in the finals,
0:45:15 > 0:45:16so for me it's a winner.
0:45:19 > 0:45:22- You should be serving in about four minutes, please.- OK.
0:45:24 > 0:45:25Nice.
0:45:25 > 0:45:27- OK, breathe.- Yeah. - SHE EXHALES
0:45:33 > 0:45:36Lovely, lovely. What's got to go on there?
0:45:36 > 0:45:38Cabbage and sauce.
0:45:44 > 0:45:47- Done?- Yeah.- Come on, Annie! - Well done, Annie.
0:45:56 > 0:45:58- There we go.- Thank you very much.
0:45:59 > 0:46:03So, I have made for you pan-roasted venison with mashed potato,
0:46:03 > 0:46:06a braised red cabbage, glazed chestnuts
0:46:06 > 0:46:09and a red wine, port and chocolate sauce.
0:46:09 > 0:46:10Thank you.
0:46:18 > 0:46:22The cabbage, the venison and the mash together, they're beautiful.
0:46:22 > 0:46:23Loving all those things.
0:46:23 > 0:46:26But the glazed chestnuts are too caramelly,
0:46:26 > 0:46:28the chocolate sauce is too chocolaty
0:46:28 > 0:46:30and they're very desserty.
0:46:30 > 0:46:32I mean, they really are that sweet.
0:46:32 > 0:46:34I think she's got signs of being a really good cook,
0:46:34 > 0:46:37she just needs to learn to balance the flavours better.
0:46:40 > 0:46:45That's a cold, wintry day yummy dish to come home to, isn't it?
0:46:45 > 0:46:47It's hearty, it's good.
0:46:47 > 0:46:49The venison is cooked very, very well.
0:46:49 > 0:46:51I think it's a great dish. A great dish.
0:46:54 > 0:46:56- 15 minutes for this pudding, yeah?- Yep.
0:47:02 > 0:47:06Annie's dessert is lemongrass souffle with mango sorbet,
0:47:06 > 0:47:08which I think sounds fantastic,
0:47:08 > 0:47:14but it's a souffle and a sorbet and there's a lot of room for error.
0:47:17 > 0:47:21- Are you all right, Annie?- Yeah, I'm OK.- Where's your sorbet, Annie?
0:47:21 > 0:47:24- It's in the freezer.- OK, and how long have the souffles got?
0:47:24 > 0:47:26- One and a half minutes.- OK.
0:47:29 > 0:47:31- Yeah! Happy, Annie?- I am.
0:47:31 > 0:47:34They don't look very pretty, but anyway.
0:47:37 > 0:47:38Nice!
0:47:38 > 0:47:39Let's go.
0:47:40 > 0:47:42- Mmm.- Come on, Annie.
0:47:44 > 0:47:46- I like that.- If you don't mind, you can have that one.
0:47:46 > 0:47:49- All right, I don't mind. - Go, Annie, quick.- Come on, Annie.
0:47:57 > 0:48:00- Thank you.- Thank you.
0:48:00 > 0:48:03For dessert, I've made you a lemongrass souffle
0:48:03 > 0:48:06and mango sorbet. Hope you enjoy. Thank you.
0:48:09 > 0:48:11I am so impressed with her.
0:48:11 > 0:48:15I mean, to get a hot souffle out and a frozen sorbet is,
0:48:15 > 0:48:16you know, amazing.
0:48:23 > 0:48:25The souffle texture is great.
0:48:25 > 0:48:27It's soft and pillowy.
0:48:27 > 0:48:30Unfortunately, it doesn't really taste of lemongrass.
0:48:30 > 0:48:32You know, I can get hints of the lemongrass
0:48:32 > 0:48:35if you eat it without the mango sorbet,
0:48:35 > 0:48:39but hats off to her for executing two very difficult things,
0:48:39 > 0:48:41especially under time pressure.
0:48:42 > 0:48:45I've never had souffle and sorbet together before
0:48:45 > 0:48:47and I really like it.
0:48:47 > 0:48:50That souffle isn't cooked properly for me. It's still wet inside.
0:48:50 > 0:48:54However, I love the mango sorbet. Absolutely love it.
0:48:58 > 0:49:02It was the fastest hour and 15 minutes of all time.
0:49:03 > 0:49:05I think I really pushed myself.
0:49:05 > 0:49:10I kind of threw a lot of love at it and hopefully that came across.
0:49:13 > 0:49:17- Alec, you've got ten minutes. Are you going to be all right?- Yes.
0:49:20 > 0:49:22I really like the look of Alec's menu.
0:49:22 > 0:49:24I think it's probably the most adventurous of all of them
0:49:24 > 0:49:28and he's the one that's not playing it safe,
0:49:28 > 0:49:29so I've got high hopes.
0:49:32 > 0:49:34- Four minutes, Alec.- Thank you.
0:49:34 > 0:49:36Nice pork.
0:49:36 > 0:49:38- That's how you wanted it?- Yes.
0:49:38 > 0:49:39Delish!
0:49:47 > 0:49:50- You OK?- Yeah, I'm just really disappointed with the potatoes.
0:49:56 > 0:49:57Well done.
0:50:03 > 0:50:05- Hello.- Hi, there.
0:50:07 > 0:50:09- There you are.- Thank you.- Pleasure.
0:50:09 > 0:50:11So, this is pluma.
0:50:11 > 0:50:15It's served with crispy kale and shallots and a mustard sauce.
0:50:15 > 0:50:17- I really hope you enjoy it. - Thank you.
0:50:22 > 0:50:25The meat could do with a bit more seasoning
0:50:25 > 0:50:27but as a complete dish, it's really lovely.
0:50:27 > 0:50:30The apples and the kale I can kind of take or leave,
0:50:30 > 0:50:33but that pork really needs to be more the star of the show
0:50:33 > 0:50:35and all this stuff needs to be subdued.
0:50:43 > 0:50:47For all the work that's gone into this dish, it's not very nice.
0:50:47 > 0:50:52I like the flavour of that soft pork and the sweet and tangy apple sauce,
0:50:52 > 0:50:54however, the whole dish is greasy
0:50:54 > 0:50:58and I've no idea why I've got a raw cabbage burnt round the edge.
0:51:01 > 0:51:04OK, Alec? Right, you've got 15 minutes, OK?
0:51:04 > 0:51:06- Imagine you're at home.- Yes.
0:51:11 > 0:51:13So, Alec's dessert - Apple pudding with a toffee sauce
0:51:13 > 0:51:15and a lemon cream.
0:51:15 > 0:51:18In my head, immediately I just sort of jar with lemon cream
0:51:18 > 0:51:19and toffee sauce.
0:51:19 > 0:51:22They just seem like they're going to fight a little bit.
0:51:23 > 0:51:26What do we need now? A bit of colour on these apples and that's it?
0:51:26 > 0:51:29Yeah, we just need to get some oomph into them, you know?
0:51:33 > 0:51:34You've got two to go.
0:51:34 > 0:51:37Oh, interesting.
0:51:37 > 0:51:39Nice. Well done, mate.
0:51:46 > 0:51:49Come on, Alec. Let's go, let's go. Well done.
0:51:55 > 0:51:56Thank you.
0:51:57 > 0:52:02It's an apple pudding with toffee sauce and a lemon cream. Thanks.
0:52:11 > 0:52:13It kind of tastes just like sponge and apples,
0:52:13 > 0:52:15which I know is what it is,
0:52:15 > 0:52:19but I have a feeling the toffee sauce hasn't been taken far enough.
0:52:19 > 0:52:22It's not got enough caramelised flavour from that.
0:52:22 > 0:52:23I don't really like the lemon cream.
0:52:23 > 0:52:25Lemon and cream, acid and fat,
0:52:25 > 0:52:27they sort of fight each other a little bit.
0:52:30 > 0:52:32I like the doughnut type of affair, I like that.
0:52:32 > 0:52:36That's sweet and it's soaking up all the caramel and apple juices.
0:52:36 > 0:52:38I find those apples far too sharp
0:52:38 > 0:52:41and of course, lemon cream is just making the whole thing sharper.
0:52:41 > 0:52:44There's no ingredient looking after the other ingredient in the dish.
0:52:44 > 0:52:46They're all fighting with each other.
0:52:50 > 0:52:52The last time I remember feeling like this
0:52:52 > 0:52:55was before exams at school,
0:52:55 > 0:52:57and that's 20-odd years ago.
0:52:57 > 0:52:59It feels like turning up to an A-level
0:52:59 > 0:53:01that you haven't really revised for.
0:53:04 > 0:53:06Do you know what? We had some really good food in here today,
0:53:06 > 0:53:08with some very good contestants.
0:53:08 > 0:53:11And our three guests in the dining room
0:53:11 > 0:53:14pretty much enjoyed the food across the board.
0:53:17 > 0:53:19Annie was great today, I thought.
0:53:19 > 0:53:21Venison, spiced red cabbage, mashed potato -
0:53:21 > 0:53:23a really, really good thing.
0:53:23 > 0:53:26Dessert, absolutely loved her mango sorbet.
0:53:26 > 0:53:28I could have bathed in that, it was absolutely delicious.
0:53:28 > 0:53:31I found a lot to admire about Annie's cooking today.
0:53:32 > 0:53:34I hope I've done enough today.
0:53:34 > 0:53:38I think there's enough technique in there to show that...
0:53:38 > 0:53:40Yeah, what I'm made of. I think.
0:53:40 > 0:53:42I really liked Hope's cooking today.
0:53:42 > 0:53:46I wasn't sure that I was going to like the risotto with the pork
0:53:46 > 0:53:48but very, very much enjoyed it.
0:53:48 > 0:53:49Yeah, I think Hope did very well.
0:53:49 > 0:53:51The flavour of truffles, mushrooms, spinach and pork,
0:53:51 > 0:53:53it was a good thing.
0:53:53 > 0:53:56Very good cooking from a very young contestant.
0:53:56 > 0:53:59I've definitely done the best that I could have done
0:53:59 > 0:54:01but, you know, the others are pretty amazing,
0:54:01 > 0:54:04so I really don't know if I've done enough.
0:54:04 > 0:54:06I think the two ladies cooked really, really well
0:54:06 > 0:54:07and deserve to go through.
0:54:07 > 0:54:10I think this is a decision about the two gentlemen.
0:54:10 > 0:54:14Interestingly, our guests today seemed to enjoy Alec's food
0:54:14 > 0:54:15more than we did.
0:54:15 > 0:54:18I thought there were flavours on his main course
0:54:18 > 0:54:20that were very good indeed. I liked the pork.
0:54:20 > 0:54:23I did question the cabbage
0:54:23 > 0:54:26and also, I found the potatoes a little greasy.
0:54:26 > 0:54:28My dessert from Alec looked good.
0:54:28 > 0:54:31It didn't quite deliver what I wanted it to deliver.
0:54:31 > 0:54:34I'd love to have an opportunity to cook again.
0:54:34 > 0:54:37I, and I hope my friends around me, know that I can cook
0:54:37 > 0:54:39and I'm not sure I've proven that properly.
0:54:39 > 0:54:44Billy, I believe to be a decent cook, but today,
0:54:44 > 0:54:47his display was not without issue.
0:54:47 > 0:54:50He had so much to do that he actually burnt the fish skin,
0:54:50 > 0:54:51which was a shame.
0:54:51 > 0:54:54His chocolate brownie was supposed to be served with
0:54:54 > 0:54:55salted caramel ice cream.
0:54:55 > 0:54:58Although that caramel foam wasn't very successful,
0:54:58 > 0:55:00at least he was clever enough to think on his feet
0:55:00 > 0:55:01and rescue the dish.
0:55:01 > 0:55:04But he actually turned that into a warm splodge
0:55:04 > 0:55:07and that I didn't like at all.
0:55:07 > 0:55:12I'd be absolutely devastated to go, but I can't change it now.
0:55:12 > 0:55:15I've done what I've done and I'll see what happens.
0:55:15 > 0:55:17Billy and Alec both had question marks
0:55:17 > 0:55:21over the way they work, the way they cook. This isn't easy.
0:55:21 > 0:55:25Right now, I think they are both diamonds in the rough,
0:55:25 > 0:55:27and I think we've got to make a decision.
0:55:38 > 0:55:41When you came in, I said you were going to have to cook
0:55:41 > 0:55:44really well to impress the three guests we had coming in
0:55:44 > 0:55:47to taste your food, and let me tell you, you did impress them...
0:55:48 > 0:55:52..which of course made our judging job even harder.
0:55:55 > 0:55:57Three quarterfinal places up for grabs...
0:56:00 > 0:56:01..means one of you is leaving.
0:56:03 > 0:56:05The person leaving us...
0:56:11 > 0:56:12..is Alec.
0:56:18 > 0:56:20- Thanks, Alec. - Good to have met you, Alec.
0:56:24 > 0:56:26Yeah, I'm a little bit disappointed
0:56:26 > 0:56:28about not getting through to the next round.
0:56:28 > 0:56:33Of course I'd love to cook more, but, you know, c'est la vie.
0:56:35 > 0:56:38- Well done, guys, congratulations. Good job.- Thank you!- Oh, God.
0:56:45 > 0:56:47I feel monumentally relieved.
0:56:47 > 0:56:51I mean, I knew I let myself down on a couple of things
0:56:51 > 0:56:52and I'm glad to still be here.
0:56:53 > 0:56:56It sounds very nice to be in the quarterfinals, yeah.
0:56:56 > 0:56:59I'm really looking forward to the next challenge.
0:56:59 > 0:57:00It's so surreal.
0:57:01 > 0:57:04I'm just in so much shock still.
0:57:04 > 0:57:07I've just got to do it again now, I guess.
0:57:08 > 0:57:13Tomorrow, five more cooks battle for a place in the last quarterfinal.
0:57:17 > 0:57:21I don't know where you've come from but you are a hell of a cook.
0:57:21 > 0:57:24A crowd-pleasing dish, that's what it is.
0:57:24 > 0:57:26- Crispy skin, yay!- Crispy skin.
0:57:27 > 0:57:29Argh...