0:00:02 > 0:00:05It's the final week of the MasterChef heats,
0:00:05 > 0:00:10and so far, ten exceptional cooks are through to the next round.
0:00:12 > 0:00:13Bingo.
0:00:14 > 0:00:18Today, the last group of contestants will battle for just three places
0:00:18 > 0:00:20in Friday's quarterfinal.
0:00:22 > 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.
0:00:30 > 0:00:31Argh!
0:00:33 > 0:00:35Can I just say, that's not frightening at all.
0:00:35 > 0:00:41- So clever, so brilliant.- We know how high the standard is this year.
0:00:41 > 0:00:43Our expectations are sky-high.
0:00:53 > 0:00:56These five amateurs all think they've got what it takes
0:00:56 > 0:00:58to become this year's MasterChef.
0:01:04 > 0:01:06'I really want to do well.'
0:01:06 > 0:01:09I would like to go all the way. I think everybody would.
0:01:09 > 0:01:11'I'll run through brick walls to win.'
0:01:11 > 0:01:14I'm horrendously competitive and I'm a terribly sore loser.
0:01:14 > 0:01:17'I'm really looking forward to it. I want to get in the kitchen,'
0:01:17 > 0:01:20get my hands on a knife and start chopping up some stuff.
0:01:22 > 0:01:27But at the end of today's heat, only three will become quarterfinalists.
0:01:38 > 0:01:40Welcome to MasterChef.
0:01:40 > 0:01:45Your job is to cook as well as you can, impress me and John,
0:01:45 > 0:01:46and, who knows,
0:01:46 > 0:01:49perhaps kick off the biggest adventure of your life.
0:01:51 > 0:01:54This first round is your calling card.
0:01:54 > 0:01:56At the end of this round, Gregg and I will each
0:01:56 > 0:01:59choose our favourite dish.
0:01:59 > 0:02:02Those two cooks will go straight through to the next round.
0:02:02 > 0:02:05One hour and 15 minutes, one plate of food. Let's cook.
0:02:14 > 0:02:16I'm here for a number of reasons.
0:02:16 > 0:02:19I love a challenge, and as an amateur cook
0:02:19 > 0:02:23it doesn't get more challenging than MasterChef.
0:02:23 > 0:02:26I'm also here because my mum really, really wanted me
0:02:26 > 0:02:28to be on MasterChef, so here I am.
0:02:37 > 0:02:40- I like the stuff on your bench, Liz. - Do you? Good.
0:02:40 > 0:02:43- SHE LAUGHS - Very, very much. Tell me what you're making.
0:02:43 > 0:02:44I'm making a chicken dinner,
0:02:44 > 0:02:47but hopefully a sophisticated chicken dinner.
0:02:47 > 0:02:51So, a chicken breast, a ballotine out of the leg, some masala sauce
0:02:51 > 0:02:55and some nice vegetables. It's kind of a take on a Sunday lunch.
0:02:55 > 0:02:58It was my favourite meal growing up.
0:02:58 > 0:03:01It was one of the only things my mum could actually cook...
0:03:01 > 0:03:03- SHE LAUGHS - ..which is probably why it was my favourite.
0:03:03 > 0:03:06- How much do you love cooking, Liz? - I love it loads, yeah.
0:03:06 > 0:03:08I love showing off, I love entertaining
0:03:08 > 0:03:11and I love the wine and the socialising that goes with it all.
0:03:11 > 0:03:13- Anything about this dish that particularly bothers you?- No.
0:03:19 > 0:03:21This says that she's competitive,
0:03:21 > 0:03:23she likes to show off and she loves a challenge.
0:03:25 > 0:03:27I tell you what, MasterChef is the place to do it.
0:03:27 > 0:03:31If she gets this done and it is tasty like a Sunday roast and
0:03:31 > 0:03:34at the same time has a bit of style,
0:03:34 > 0:03:36I'm going to be mightily impressed.
0:03:45 > 0:03:48I love cooking traditional, homely dishes.
0:03:48 > 0:03:51Flavours are my big strength. Just that food that gives you a hug.
0:03:51 > 0:03:54You know, that feeling where you eat something
0:03:54 > 0:03:56and you just think, "Oh, yeah, this is good."
0:03:58 > 0:04:00Right, Chris, what are you making for us?
0:04:00 > 0:04:03I'm making a take on a shepherd's pie with some caramelised carrots,
0:04:03 > 0:04:05baby shallots. There's some petits pois in there.
0:04:05 > 0:04:09A gravy, I'll call it, cos I'm from up north. It's not a jus.
0:04:09 > 0:04:11I keep getting told by my friends and family that I can produce
0:04:11 > 0:04:15decent food, so I thought, why not challenge myself at the best level?
0:04:15 > 0:04:17And you've seen MasterChef, obviously?
0:04:17 > 0:04:18I have, yeah. I watch it every year.
0:04:18 > 0:04:21It's one of those programmes that religiously I sit down
0:04:21 > 0:04:22with the missus with a cup of tea and watch.
0:04:22 > 0:04:24And John Torode doesn't ruin it for you?
0:04:24 > 0:04:26No, he's a good-looking chap, so, you know.
0:04:26 > 0:04:28So the missus says, anyway.
0:04:28 > 0:04:30- Is that right?- Yeah.- Hm.
0:04:30 > 0:04:33- My mum prefers you though. - Oh, your mum?- Yeah.- OK.
0:04:33 > 0:04:35Chris, it was nice talking to you.
0:04:36 > 0:04:40Chris seems to me to be a generous, robust, hearty cook.
0:04:42 > 0:04:44He's got to make sure that lamb is really tender,
0:04:44 > 0:04:47the gravy's proper gravy,
0:04:47 > 0:04:51the cheddar cheese mash on top is crispy and those Brussels sprouts
0:04:51 > 0:04:54are cooked all the way through and not al dente.
0:04:54 > 0:04:5730 minutes have gone. You have 45 minutes left.
0:05:01 > 0:05:06I regularly cook with about 20 teenagers all howling round me,
0:05:06 > 0:05:09dogs under my feet, and people screaming at me and stuff,
0:05:09 > 0:05:12so I think it will be a bit quieter than at home, to be honest.
0:05:15 > 0:05:18You actually look very relaxed and like you're enjoying yourself.
0:05:18 > 0:05:20It might hit in later. You might see me having a meltdown.
0:05:20 > 0:05:23- At the moment I feel fine. - And how much cooking do you do?
0:05:23 > 0:05:27- Every day, all day. I've got four kids, so...- Have you?- Yeah.
0:05:27 > 0:05:30- You've got four children?- Yeah. - You're busy, aren't you?- I am, yeah.
0:05:30 > 0:05:32- What are you cooking for us? - Stuffed lamb loin.
0:05:32 > 0:05:35It's stuffed with harissa and it's going with saute potatoes,
0:05:35 > 0:05:38- spinach and roast tomatoes. - Why MasterChef?
0:05:38 > 0:05:40It's something I've been toying with for a while,
0:05:40 > 0:05:44but then my 13-year-old just kept on saying, "Go on, Mum, you can do it."
0:05:44 > 0:05:47And I think when you're a mum you sort of lose a bit
0:05:47 > 0:05:52of your confidence sometimes, and I didn't think I was good enough.
0:05:52 > 0:05:53But then, I'm here.
0:05:56 > 0:05:58Jane sounds to me like an eclectic cook.
0:05:58 > 0:06:01She's got two halves to her calling card.
0:06:01 > 0:06:05She's got lamb with harissa which is very much out of north Africa,
0:06:05 > 0:06:08and she's got spinach and potatoes, very much out of Europe.
0:06:11 > 0:06:13I like the confidence of Jane.
0:06:13 > 0:06:16I just hope it's not just all a little bit too much on a plate.
0:06:22 > 0:06:25I'd like to think that I react well under pressure.
0:06:25 > 0:06:28I think my job is high-pressured, there's a lot of responsibility.
0:06:29 > 0:06:33Hopefully I've practised enough to be able to go into automatic mode
0:06:33 > 0:06:37and get on with it, but you never know. Anything can happen.
0:06:37 > 0:06:38Which is daunting.
0:06:40 > 0:06:42- Jamie, how you getting on? - I'm pretty nervous.
0:06:42 > 0:06:44I think it's always going to be a nerve-racking experience,
0:06:44 > 0:06:46cooking for people you don't know.
0:06:46 > 0:06:49I'm so used to cooking for people I do know who give good compliments,
0:06:49 > 0:06:51but you never know whether they're lying or not.
0:06:51 > 0:06:53What are you making for us?
0:06:53 > 0:06:57I am making pan-seared duck breast with potatoes dauphinoise,
0:06:57 > 0:07:01parsnip puree, honey-glazed carrots and a red wine and cherry sauce.
0:07:01 > 0:07:05- Classic.- Very classic. It's my style, I like classic food.
0:07:05 > 0:07:07I don't try and go too far out of my comfort zone
0:07:07 > 0:07:09when it comes to doing it,
0:07:09 > 0:07:12cos I'd rather just get it right and it be tasty and perfect, hopefully.
0:07:12 > 0:07:15- I like the sound of this dish. - Thank you.- Looking forward to tasting it.- Cheers.
0:07:21 > 0:07:22Duck and cherry sauce?
0:07:22 > 0:07:26The duck breast has to be lovely and pink, the fat's got to be rendered nicely,
0:07:26 > 0:07:28the duck itself needs to be rested,
0:07:28 > 0:07:31and those dauphinoise potatoes have to be soft and unctuous as you like.
0:07:31 > 0:07:35Crispy on top, a hint of garlic, flavoured with cheese
0:07:35 > 0:07:36and not too creamy.
0:07:38 > 0:07:40Ladies and gentlemen, you have 20 minutes.
0:07:42 > 0:07:45My friends would say I'm competitive.
0:07:45 > 0:07:48I try and disguise the fact, but actually, deep down,
0:07:48 > 0:07:50I have to win, I have to win!
0:07:54 > 0:07:56Nick, big smile on your face, are you having a good time?
0:07:56 > 0:07:59- Cooking is what I enjoy, so yeah! - What are you making for us, mate?
0:07:59 > 0:08:03I'm doing a rack of lamb with a red wine reduction, pomme puree,
0:08:03 > 0:08:05some asparagus and pickled beetroot
0:08:05 > 0:08:08- and some little potatoey bits on the side.- What do you do, Nick?
0:08:08 > 0:08:12- I study medicine. - Ah, where?- At Bristol.
0:08:12 > 0:08:14Are there any links between medicine and cooking?
0:08:14 > 0:08:18You could say surgeons like wielding knives, but in a different sense.
0:08:23 > 0:08:27Nick's going to attempt a real classic dish.
0:08:27 > 0:08:29It's the other bits that are going with the lamb that concern me
0:08:29 > 0:08:31a little bit.
0:08:31 > 0:08:34The pickled beetroot and the little tiny cubes of potatoes.
0:08:35 > 0:08:37It doesn't seem to have a place.
0:08:42 > 0:08:44Get your food on your plates, please.
0:08:57 > 0:08:58Final five minutes.
0:09:03 > 0:09:05I'm kind of like, "Oh, I'm at a loose end."
0:09:09 > 0:09:12- Chris is in the same boat by the looks of it.- What's that, waiting?
0:09:12 > 0:09:16- Just waiting.- Yeah, yeah. I'm just waiting to serve now.
0:09:24 > 0:09:26I got to the checkout and the girl was like,
0:09:26 > 0:09:28"Oh, you've got a discount card..."
0:09:28 > 0:09:30- Er, are you having a nice time? - I'm having a whale of a time.
0:09:30 > 0:09:32Stressed, are you?
0:09:32 > 0:09:35Work smart, not hard. That's my mantra in life.
0:09:44 > 0:09:46- Are you ready to plate?- Yeah.
0:09:48 > 0:09:49Oh...
0:09:58 > 0:10:01Stop, time's up. Well done.
0:10:04 > 0:10:08- That looks awesome.- Yeah.- Love that. - I love this idea.- That's great.
0:10:08 > 0:10:10Everybody's looks really good.
0:10:12 > 0:10:16Right, Jamie, bring your dish up here, please.
0:10:21 > 0:10:22For his calling card,
0:10:22 > 0:10:27recruitment head Jamie has served duck breast with parsnip puree,
0:10:27 > 0:10:31potato dauphinoise, honey-glazed carrots,
0:10:31 > 0:10:36green beans and a red wine and cherry sauce.
0:10:36 > 0:10:38This is a real bloke's dish, isn't it?
0:10:38 > 0:10:41- You're a bloke's bloke, aren't you? - I am.- You're a bloke.
0:10:41 > 0:10:43- Yes.- You like to go to the pub, watch the rugby, have a couple
0:10:43 > 0:10:45- of pints with the blokes. - Absolutely.
0:10:45 > 0:10:47You could tell that from a sliced duck?!
0:10:47 > 0:10:49Cos it's a big hunk of duck, it's a big hunk of potatoes.
0:10:49 > 0:10:51It's just blokes.
0:10:51 > 0:10:54I wish you'd have rested that duck longer cos it's bleeding
0:10:54 > 0:10:55into your puree.
0:10:55 > 0:10:58However, that's decent cooking. Right.
0:11:04 > 0:11:07Your duck's got crispy skin, it's lovely and moist.
0:11:07 > 0:11:09Your dauphinoise is soft, crispy on the top,
0:11:09 > 0:11:11it's got a hint of cheese as well.
0:11:11 > 0:11:14There's a slight bitterness to your cherry sauce, unfortunately.
0:11:14 > 0:11:16Your puree's creamy and smooth.
0:11:16 > 0:11:20Without setting the competition on fire, it's a good, steady start.
0:11:20 > 0:11:22There's a lot of big flavours on the plate.
0:11:22 > 0:11:25And if you say that yourself, cherries, cheese and honey.
0:11:25 > 0:11:27Let one thing stand out.
0:11:27 > 0:11:30At the moment, I'm not quite sure who's the lead singer.
0:11:30 > 0:11:32- Thanks very much.- Thanks.
0:11:35 > 0:11:37'There are obviously some bits to work on,
0:11:37 > 0:11:40'but I kind of expected that.'
0:11:40 > 0:11:42It would be great if they would be wowed by it, but I think...
0:11:42 > 0:11:47You know, I'm positive. I feel positive after that.
0:11:47 > 0:11:51Supermarket store manager Chris has made a shepherd's pie with
0:11:51 > 0:11:55a lamb neck filling and a cheddar cheese mash top,
0:11:55 > 0:11:57creamed Brussels sprouts and bacon
0:11:57 > 0:12:00and a lamb sauce with salted baby onions.
0:12:07 > 0:12:10With this you've got a little bit of a chew from the lamb neck,
0:12:10 > 0:12:12and I would like to see those pieces maybe just a little bit smaller
0:12:12 > 0:12:16rather than so big. And the Brussels sprouts and bacon
0:12:16 > 0:12:18with a little bit of cream are a good thing.
0:12:18 > 0:12:20But they've got to be cooked.
0:12:20 > 0:12:23It's sort of a cross between coleslaw
0:12:23 > 0:12:26and sort of braised cabbage.
0:12:26 > 0:12:29I really like your flavours. I think you've got a great palate.
0:12:29 > 0:12:31However, that's just a little bit wet for me.
0:12:31 > 0:12:34- It's almost like a broth. Broth and mash.- Thank you.
0:12:38 > 0:12:40'A bit of a mixed bag, to be honest.'
0:12:40 > 0:12:43I thought it had gone that little bit better.
0:12:43 > 0:12:44Well done.
0:12:46 > 0:12:49I tried to refine it, and possibly refined it too much.
0:12:53 > 0:12:56Mum-of-four Jane has served loin of lamb
0:12:56 > 0:13:00staffed with harissa-spiced lamb sausage meat, spinach,
0:13:00 > 0:13:06red pepper and pine nuts, with saute potatoes, roasted tomatoes,
0:13:06 > 0:13:09spinach with feta cheese and a lamb sauce.
0:13:11 > 0:13:12There's a technical term,
0:13:12 > 0:13:16I don't know whether you would have come across it.
0:13:16 > 0:13:18- Mmm.- Thank you.
0:13:18 > 0:13:20- GREG LAUGHS - That looks very mmm.
0:13:20 > 0:13:21I like that a lot.
0:13:29 > 0:13:32Did you see what I just did then?
0:13:32 > 0:13:34I ate it.
0:13:34 > 0:13:36I didn't taste it. I ate it.
0:13:36 > 0:13:38- Cos I think it's delicious. - Thank you.
0:13:38 > 0:13:41It's got layers of flavour and spice,
0:13:41 > 0:13:44there's the big robust flavour of sausage, there's the lovely,
0:13:44 > 0:13:47rich sauce that's going through there.
0:13:47 > 0:13:50- And to watch you work is a joy, Jane.- Thank you so much!
0:13:51 > 0:13:56The lamb meat itself is beautifully sweet and succulent and juicy.
0:13:56 > 0:13:57Love the crispy potatoes.
0:13:57 > 0:14:01- However, I'd like the fat on the lamb cooked a little more.- OK.
0:14:01 > 0:14:04- This is a pretty good start, Jane. - Thank you.- Pretty good start.
0:14:10 > 0:14:11Well done.
0:14:13 > 0:14:15They liked it!
0:14:17 > 0:14:19Ooh!
0:14:23 > 0:14:28Medical student Nick's rack of lamb is served with pomme puree,
0:14:28 > 0:14:33roast potatoes, asparagus, pickled beetroot and a red wine jus.
0:14:40 > 0:14:42I very much like your lamb.
0:14:42 > 0:14:44I like it's pink in the middle, crusty on the outside.
0:14:44 > 0:14:47I like the pickled beetroot with the lamb.
0:14:47 > 0:14:49- I don't like pickled beetroot with mashed potato.- Yeah.
0:14:49 > 0:14:52- Seems like a clash of styles to me there.- Yeah.
0:14:52 > 0:14:55The pickled beetroot, funnily enough,
0:14:55 > 0:14:57I quite like with the mashed potato.
0:14:57 > 0:15:02If the sauce was punchy, this could be a really good dish.
0:15:02 > 0:15:05- You had a lot of spare time today. Make it punchy.- Thank you so much.
0:15:07 > 0:15:11Some of the things that I thought were a little bit out there,
0:15:11 > 0:15:12they actually kind of liked.
0:15:12 > 0:15:15I think they kind of saw where I was coming from, so, yeah.
0:15:15 > 0:15:17It was pretty good, I think.
0:15:20 > 0:15:23Last up is company director Liz.
0:15:23 > 0:15:25She's made a chicken dinner -
0:15:25 > 0:15:28roasted chicken breast, a leg-meat ballotine
0:15:28 > 0:15:32stuffed with sausage meat and wrapped in Parma ham,
0:15:32 > 0:15:37crispy chicken skin, pomme Anna, honeyed carrots, stuffing balls,
0:15:37 > 0:15:41kale with smoked lardons and a masala gravy.
0:15:42 > 0:15:45I tell you what, for an amateur cook,
0:15:45 > 0:15:49that is an incredible looking plate. I am so impressed.
0:15:49 > 0:15:53- Look at the work in there. That's beautiful, Liz.- Thank you.
0:16:00 > 0:16:02Where on earth did you learn to cook like this?
0:16:02 > 0:16:07Because that is fantastic. That is bordering brilliant.
0:16:07 > 0:16:10That chicken, we've got smoky bacon on the outside of it, we've got
0:16:10 > 0:16:13stuffing in the middle of it. It's all the flavours of a roast dinner,
0:16:13 > 0:16:15plus the quality of your sauce is incredible.
0:16:15 > 0:16:19Your potatoes are soft and buttery, crispy on the outside. I love that.
0:16:19 > 0:16:23- I absolutely love that. - Wow, thank you.
0:16:23 > 0:16:26I don't know where you've come from, mate, but you are a hell of a cook.
0:16:26 > 0:16:28Thank you.
0:16:28 > 0:16:29Bingo.
0:16:30 > 0:16:34Right in the hole-in-one, back of the net, whatever he says,
0:16:34 > 0:16:39the whole lot, it's all there, every single sports term you want to use.
0:16:39 > 0:16:40LBW.
0:16:40 > 0:16:44No, that's the wrong one to say, that's the wrong one.
0:16:44 > 0:16:49Liz, it's really very, very good.
0:16:49 > 0:16:51Thank you so much. Thanks.
0:16:54 > 0:16:58I can't actually believe it. I can't actually believe it.
0:16:58 > 0:17:01Oh, my God. I can't believe that. Wow.
0:17:01 > 0:17:04At the start of this we said that we would each choose our favourite
0:17:04 > 0:17:08dish, and those two cooks would go straight through to the next round.
0:17:12 > 0:17:15I don't think there's any secret about this at all.
0:17:15 > 0:17:17My favourite dish was cooked by Liz.
0:17:21 > 0:17:23Liz, you were my favourite dish as well.
0:17:23 > 0:17:26I think that was obvious, wasn't it?
0:17:26 > 0:17:28So, my second favourite dish...
0:17:35 > 0:17:37- ..was cooked by Jane. - Oh, wow, thank you!
0:17:40 > 0:17:43Jane, Liz, off you go.
0:17:54 > 0:17:56- Well done. Girls on top!- Yeah.
0:18:00 > 0:18:04- Going home.- You don't like this game any more.
0:18:06 > 0:18:10Right, you three chaps, this is an invention test.
0:18:10 > 0:18:12You have to decide
0:18:12 > 0:18:15whether you're going to cook a savoury or a sweet dish.
0:18:17 > 0:18:19Gentlemen, reveal your ingredients.
0:18:24 > 0:18:25You have to choose
0:18:25 > 0:18:28whether you're going to cook a sweet dish with the mangoes...
0:18:28 > 0:18:31or a savoury dish with the lamb rump.
0:18:33 > 0:18:37Gentlemen, one hour, one plate of food.
0:18:37 > 0:18:39At the end of this one of you's going home.
0:18:39 > 0:18:40Let's cook.
0:18:56 > 0:18:57Nick, what are you making for us?
0:18:57 > 0:19:01I'm marinating the lamb in kind of I suppose a Moroccan style...
0:19:01 > 0:19:03marinade, that's the word I'm looking for.
0:19:03 > 0:19:05You're going to serve it with...?
0:19:05 > 0:19:07At the moment, some couscous and hopefully a sauce.
0:19:07 > 0:19:09It might be quite simple,
0:19:09 > 0:19:11but I think simple is best if it tastes good.
0:19:14 > 0:19:16Nick's inventing as he's going along.
0:19:16 > 0:19:18He's going to rump a lamb, he's got some couscous,
0:19:18 > 0:19:20and there's the base of his dish.
0:19:21 > 0:19:24I hope it's going to be OK because on top of that couscous
0:19:24 > 0:19:26he says he's going to make a red wine sauce.
0:19:30 > 0:19:32It's a bit of a mishmash.
0:19:35 > 0:19:38You're halfway. 30 minutes left.
0:19:38 > 0:19:39Let's go!
0:19:43 > 0:19:46- Chris, lamb again?- Yep.
0:19:46 > 0:19:47My favourite enemy.
0:19:47 > 0:19:51- What are you going to make for us? - I'm going for a north African-type
0:19:51 > 0:19:52spiced lamb,
0:19:52 > 0:19:56so with loads of coriander seeds, cumin seeds, chilli, to go with
0:19:56 > 0:19:59like a nice little fruity, herby couscous as well on the side.
0:20:03 > 0:20:06The thing is that Chris has cut that rump of lamb up
0:20:06 > 0:20:08into little tiny steaks.
0:20:08 > 0:20:11That means the fat's not going to be rendered,
0:20:11 > 0:20:13and it could be a little bit tough.
0:20:22 > 0:20:24Jamie, how do you now push on from your duck?
0:20:24 > 0:20:27I'm sticking to my roots, I'm keeping it quite classic.
0:20:27 > 0:20:29What are you going to make for us?
0:20:29 > 0:20:33Lamb rump, crispy skin, hopefully, with fondant potato, greens,
0:20:33 > 0:20:35and just a red wine reduction. So very simple.
0:20:35 > 0:20:38- How do you feel about not going straight through?- I was gutted.
0:20:38 > 0:20:41But the positive side of me is thinking it's another chance
0:20:41 > 0:20:43to show that hopefully I'm better than the others.
0:20:48 > 0:20:50He's going with what he knows, bold, bloke food.
0:20:50 > 0:20:53The thing is, is that going to be good enough?
0:20:55 > 0:20:59If the lamb is cooked beautifully and has a crispy outside,
0:20:59 > 0:21:03if that sauce is rich and fruity and thick,
0:21:03 > 0:21:06if the fondant is soft and wonderful,
0:21:06 > 0:21:07yes, it could be good enough.
0:21:09 > 0:21:12You've got five minutes left. Get the lamb out.
0:21:15 > 0:21:18As long as it's pink, it's not brown. That's good.
0:21:20 > 0:21:22- That looks pretty good, Jamie.- Yeah.
0:21:27 > 0:21:29That's it, time is up.
0:21:35 > 0:21:41Jamie has roasted the lamb rump and served it with fondant potatoes,
0:21:41 > 0:21:44tender stem broccoli and a red wine sauce.
0:21:45 > 0:21:49- Do you know what, you are very much a meat and two veg man.- Yep.
0:21:49 > 0:21:50Very much so.
0:21:52 > 0:21:54Ooh.
0:21:55 > 0:21:56Nah.
0:22:01 > 0:22:05Your lamb itself I like. You could do with a little bit more seasoning
0:22:05 > 0:22:06around the outside. Your sauce is lovely.
0:22:06 > 0:22:09Your broccoli is good, your presentation is there.
0:22:09 > 0:22:11But those pomme fondant, as buttery as they could be,
0:22:11 > 0:22:14They're not cooked in the middle, Jamie. Sorry.
0:22:16 > 0:22:20Really well-cooked pink lamb, you've got a nice crust to that as well.
0:22:20 > 0:22:23I find your sauce delightful. It's nice and sweet and sticky.
0:22:23 > 0:22:25- It's a real shame about that fondant.- Yep.
0:22:27 > 0:22:31I was really happy with the way it looked and the way it tasted.
0:22:31 > 0:22:34I'm just disappointed about the potato, really. But what can you do?
0:22:36 > 0:22:40Chris has marinated his lamb rump in Moroccan spices and chilli
0:22:40 > 0:22:44and served it with couscous, fresh herbs and pomegranate.
0:22:50 > 0:22:53The flavours aren't bad at all. There is a heat on your marinade.
0:22:53 > 0:22:55The couscous has got the crunch of nuts in it as well.
0:22:55 > 0:22:58It's got seasoning, it's got the sharp sweetness of pomegranate
0:22:58 > 0:23:02and it's got heat. You've chucked quite a bit of chilli in there.
0:23:02 > 0:23:04However, I have got an issue with the presentation here,
0:23:04 > 0:23:07and I would like that lamb cooked a little less. So would you.
0:23:07 > 0:23:09- Yeah, I would.- Wow.
0:23:09 > 0:23:12It's like Dante's Inferno in there. It's on my lips,
0:23:12 > 0:23:15it's on my tongue, it's in my throat.
0:23:15 > 0:23:18It needs a dressing and it doesn't need that ferocious heat.
0:23:18 > 0:23:20It's just burning.
0:23:21 > 0:23:25- A mixed bag, again.- Was it hot? - It's not that hot, I don't think.
0:23:25 > 0:23:28I don't think it's as hot as John was saying.
0:23:28 > 0:23:30The lamb rump's something I've not cooked with before,
0:23:30 > 0:23:32but I did what I thought would go well.
0:23:32 > 0:23:33Let's see what happens.
0:23:35 > 0:23:41Finally, it's Nick. His lamb rump is also marinated with Moroccan spices.
0:23:41 > 0:23:43His couscous is flavoured with carrots,
0:23:43 > 0:23:48red pepper and dates, and garnished with herbs and pomegranate.
0:23:48 > 0:23:51He's also served a Madeira and chilli sauce.
0:23:59 > 0:24:03I like the sauce, I like the lamb. I think the sauce is a very good idea.
0:24:03 > 0:24:05Very good idea, Madeira and chilli.
0:24:05 > 0:24:09But in the middle of that you have couscous which is overcooked,
0:24:09 > 0:24:12which is really wet with chunks of carrot,
0:24:12 > 0:24:15and it has the texture of a granola breakfast bar. It's a weird mixture.
0:24:16 > 0:24:21Like your lamb, like the marinade. Don't like your couscous one bit.
0:24:21 > 0:24:25It's a cloggy, soggy... almost like porridge.
0:24:29 > 0:24:33Guys, this isn't going to be easy for us to make a decision.
0:24:34 > 0:24:37One of you will be leaving the competition.
0:24:37 > 0:24:39Off you go.
0:24:50 > 0:24:52It's done.
0:24:52 > 0:24:53Our three have done OK.
0:24:53 > 0:24:55All three of them went for the lamb rump.
0:24:55 > 0:24:59Nobody went for a dessert, which I'm a bit sad about.
0:24:59 > 0:25:02But these three blokes want to show what they could do with lamb.
0:25:04 > 0:25:07Well, my favourite dish was cooked by Jamie.
0:25:07 > 0:25:10He had the best cooked lamb, and he had a very, very good sauce.
0:25:10 > 0:25:12I can forgive him the fondants, actually.
0:25:12 > 0:25:16I believe Jamie's a good cook, and I thought his lamb was excellent.
0:25:16 > 0:25:18- Can we put him through? - Yeah, Jamie goes through.
0:25:18 > 0:25:21Right, that leaves us with the couscous brothers.
0:25:21 > 0:25:25There's chinks in the armour of both Chris and Nick,
0:25:25 > 0:25:27and the next round coming up is pretty tough.
0:25:27 > 0:25:29Who can cope with that next round?
0:25:29 > 0:25:31Who can cope with the pressure?
0:25:39 > 0:25:42Two of you will be joining Jane and Liz in the next round.
0:25:51 > 0:25:53The contestant leaving us
0:25:53 > 0:25:55is Chris.
0:25:55 > 0:25:57Thanks, Chris. Thanks very much indeed.
0:26:01 > 0:26:03I'm gutted. I thought I had enough.
0:26:03 > 0:26:06But obviously other people disagreed.
0:26:06 > 0:26:08Going down at the first hurdle just doesn't feel nice.
0:26:13 > 0:26:17Well done, mate. Oh, so nervous.
0:26:36 > 0:26:38You're going to have to be at your absolute best today
0:26:38 > 0:26:42because this is, no doubt about it, a much tougher challenge.
0:26:42 > 0:26:47You are going to cook today for the winner and finalists
0:26:47 > 0:26:48from 2014.
0:26:50 > 0:26:54Angela Langford, Luke Owen,
0:26:54 > 0:26:56and, of course, Ping Coombes.
0:26:58 > 0:27:01Two courses. Your main course is in one hour,
0:27:01 > 0:27:03your desserts 15 minutes later.
0:27:03 > 0:27:05That is tough.
0:27:05 > 0:27:08A quarterfinal place up for grabs.
0:27:08 > 0:27:11At the end of this, one of you is going home.
0:27:11 > 0:27:13Let's cook.
0:27:20 > 0:27:22What I need to show John and Gregg today
0:27:22 > 0:27:24is a little bit more refinement in my cooking.
0:27:24 > 0:27:26And it's an opportunity to kind of showcase
0:27:26 > 0:27:28that I can cook fish as well as meat.
0:27:28 > 0:27:30So, fingers crossed it goes well.
0:27:34 > 0:27:36- Jamie, a bit of pressure on you today.- Yeah.
0:27:36 > 0:27:38It's nowhere to hide.
0:27:38 > 0:27:40I'm here to win, I'm here to beat the others,
0:27:40 > 0:27:42and hopefully the food I put out today will enable me to do that.
0:27:42 > 0:27:45What are you making for us, Jamie?
0:27:45 > 0:27:48Filet of sea bass with champ, garlic spinach
0:27:48 > 0:27:51and a cream and clam sauce.
0:27:51 > 0:27:55And then an apple tarte Tatin with vanilla cream.
0:27:55 > 0:27:58It sounds little bit more like, you know, dinner with your girlfriend
0:27:58 > 0:28:00- rather than out for lunch with your rugby mates.- Yeah.
0:28:00 > 0:28:02I've shown you my rugby side,
0:28:02 > 0:28:04and now I'm showing you the romantic side.
0:28:08 > 0:28:12I like a lot of what Jamie's doing but I have reservations as well.
0:28:12 > 0:28:17Our dessert is an apple tarte Tatin, made with Bramleys? Wow.
0:28:17 > 0:28:21The danger with Bramleys, as you know, they fall into mush.
0:28:24 > 0:28:26I think a tarte Tatin with Bramley apples is a dangerous,
0:28:26 > 0:28:28dangerous thing.
0:28:31 > 0:28:33'To be a quarterfinalist would be huge.'
0:28:33 > 0:28:35I'm trying not to think of that.
0:28:35 > 0:28:38Because if I start focusing on words like quarterfinals,
0:28:38 > 0:28:40I know my brain will just go whizzy.
0:28:40 > 0:28:43So it's best to try and stay a bit grounded.
0:28:47 > 0:28:49- Jane, you did a huge amount of work with your calling card.- Mm-hm.
0:28:49 > 0:28:52By the looks of the ingredients on your bench you're doing
0:28:52 > 0:28:53- a huge amount of work again.- I am.
0:28:53 > 0:28:56I'm doing a stuffed chicken breast with fondant potatoes,
0:28:56 > 0:28:59- asparagus and a masala sauce. - Dessert?
0:28:59 > 0:29:03Pears in a ginger syrup with almond tuiles and Chantilly cream.
0:29:03 > 0:29:04Fine, fine things.
0:29:04 > 0:29:07How do you feel about the competition now
0:29:07 > 0:29:09- after such a great start? - It's just brilliant, isn't it?
0:29:09 > 0:29:11It's what I want to do, I'm where I want to be.
0:29:11 > 0:29:14- It sounds great, but it sounds like a lot of work.- I know.
0:29:14 > 0:29:16I need to get on!
0:29:20 > 0:29:23I'm really impressed with all the work that Jane is doing.
0:29:25 > 0:29:27Lots and lots of technical know-how.
0:29:27 > 0:29:31Wrapping, stuffing, making stock, poaching.
0:29:33 > 0:29:37She's got ginger, pear, Chantilly cream. That's beautiful.
0:29:37 > 0:29:40It could taste absolutely phenomenal.
0:29:46 > 0:29:49Two courses, Liz. What are you going to cook for us?
0:29:49 > 0:29:52A cannon of lamb with a pistachio and mint crumb,
0:29:52 > 0:29:55rosemary infused potato fondant, peas with mint,
0:29:55 > 0:30:00- and a Madeira sauce, and a mint sauce as well.- OK. Dessert?
0:30:00 > 0:30:05- Dessert, cherry chocolate fondant and a Chantilly kirsch cream.- Wow.
0:30:05 > 0:30:09- Listen, have you timed this, Liz? - Yep.- Seriously?- Seriously.
0:30:09 > 0:30:10Can it be done in the time?
0:30:10 > 0:30:12I've done it four times in the time, but the last time I did it
0:30:12 > 0:30:13I messed it up.
0:30:17 > 0:30:19Peas, mint, pistachio and lamb.
0:30:19 > 0:30:21That could work.
0:30:21 > 0:30:24But with Madeira sauce AND rosemary AND thyme AND onions?
0:30:24 > 0:30:27There's a lot of stuff going on the plate.
0:30:27 > 0:30:31On top of all that work she's given herself a cherry chocolate fondant.
0:30:31 > 0:30:34Unless Liz has got jet-propelled roller skates I've no idea
0:30:34 > 0:30:36how she's going to get all this done.
0:30:40 > 0:30:41HE BLOWS
0:30:41 > 0:30:44I tested lots of things that tasted really good
0:30:44 > 0:30:47but that could be cooked in a short amount of time.
0:30:47 > 0:30:50And lamb was one of the things that could deliver a lot of flavour
0:30:50 > 0:30:53but didn't need a hell of a lot of attention.
0:30:53 > 0:30:55And everyone loves a chocolate pud,
0:30:55 > 0:30:57so hopefully it'll impress Gregg.
0:30:58 > 0:31:00You've got 15 minutes to go.
0:31:07 > 0:31:09Nick, how are you feeling about being here?
0:31:09 > 0:31:11A bit nervous, cos I've got quite a lot of work to do.
0:31:11 > 0:31:13What are you going to make for us?
0:31:13 > 0:31:18I'm doing venison wrapped in pancetta on a bed of Savoy cabbage,
0:31:18 > 0:31:22celeriac puree and a red wine and chocolate sauce to go on top.
0:31:22 > 0:31:25And for dessert I'm doing a balsamic strawberry millefeuille
0:31:25 > 0:31:27with pink peppercorns.
0:31:27 > 0:31:29I'm going to have a layer of puff pastry in the middle of this
0:31:29 > 0:31:31really thin caramel layer,
0:31:31 > 0:31:33and then hopefully another layer of puff pastry on top.
0:31:33 > 0:31:36- Very technical, Nick.- Yeah. If it works it'll be fantastic.
0:31:36 > 0:31:39If it doesn't, I'm stuffed.
0:31:41 > 0:31:44I've had strawberries and pepper before.
0:31:44 > 0:31:47I've had strawberries and balsamic before.
0:31:47 > 0:31:49Never have I had them together.
0:31:49 > 0:31:52Neither have I had had them in a millefeuille with a caramel slice.
0:31:52 > 0:31:54I'm worried for Nick's timing.
0:31:55 > 0:31:59I'm worried and excited by some of those flavour combinations.
0:31:59 > 0:32:03Doing eight plates of food is going to be a mission.
0:32:03 > 0:32:06I'm very nervous about that part, but I think if I just focus
0:32:06 > 0:32:10and get down to the nitty-gritty and just work hard, I can do it.
0:32:23 > 0:32:26'Today's challenge is extremely difficult.
0:32:26 > 0:32:28'I remember when I was doing this,'
0:32:28 > 0:32:31it was the most stressful experience I'd ever had in a kitchen.
0:32:31 > 0:32:33'It's really, really tough.
0:32:33 > 0:32:36'Doing these dishes from scratch in this amount of time,'
0:32:36 > 0:32:38it's a massive, massive challenge.
0:32:38 > 0:32:39Sorry, I am a little over.
0:32:39 > 0:32:42He shows the potential of somebody who could go a long way
0:32:42 > 0:32:43in the competition.
0:32:46 > 0:32:48Oh, I can remember doing this heat so well.
0:32:48 > 0:32:50Are you going to get all this done?
0:32:50 > 0:32:53No, I've had a bit of a nightmare with my pheasant.
0:32:53 > 0:32:58It didn't cook properly, and I really thought I was going home.
0:32:58 > 0:32:59It's really quite scary.
0:33:03 > 0:33:06When I did this round it went really, really well for me.
0:33:08 > 0:33:10That is lush.
0:33:10 > 0:33:13Flavour-wise, Ping's got it down.
0:33:13 > 0:33:16I can feel the nerves radiating through those walls.
0:33:17 > 0:33:19And I wish them luck.
0:33:19 > 0:33:22You're only here once, and I would say give it your best shot.
0:33:29 > 0:33:31Jamie, you've got six minutes. Are we ready to go?
0:33:31 > 0:33:33- Just the final touches, really. - We're there, Jamie.
0:33:33 > 0:33:36Spinach takes 30 seconds, so does the fish. We're there, mate.
0:33:36 > 0:33:38Let's go.
0:33:38 > 0:33:41So Jamie's making a fillet of sea bass with champ,
0:33:41 > 0:33:44spinach and a clam and cream sauce.
0:33:44 > 0:33:45That sounds really nice.
0:33:46 > 0:33:49Do not overcook the sea bass, and a crispy skin, that's what's key.
0:33:51 > 0:33:54That's something I would order. I think that sounds delicious.
0:34:02 > 0:34:04I like your ideas on presentation.
0:34:05 > 0:34:09- What's to come on this, Jamie?- The sauce, and then it's done.- Sauce?
0:34:13 > 0:34:14Very nice, very nice.
0:34:16 > 0:34:17Let's go, let's go, let's go.
0:34:26 > 0:34:28Lovely. Thank you.
0:34:28 > 0:34:31So, we have a fillet of sea bass with champ,
0:34:31 > 0:34:34garlic spinach and a clam, cream and white wine sauce.
0:34:34 > 0:34:36- I hope you enjoy it.- Thank you. - Thank you.
0:34:38 > 0:34:41- It does smell nice. - Crispy skin, yay!- Yeah, crispy skin.
0:34:41 > 0:34:44Jamie's a generous man. I have a lot of champ.
0:34:44 > 0:34:46I have a lot of champ as well.
0:34:54 > 0:34:58The fish is beautifully cooked. It's got crispy skin.
0:34:58 > 0:35:00Everything's really well-seasoned.
0:35:00 > 0:35:03I'd like probably the sauce to be a little bit lighter rather than
0:35:03 > 0:35:07so thick. But it's a good dish. A really good dish.
0:35:07 > 0:35:10Although there is a lot of champ, it's not dry in any way at all.
0:35:10 > 0:35:12I was worried that there wouldn't be enough sauce,
0:35:12 > 0:35:14but it's absolutely, you know, bang on.
0:35:14 > 0:35:17I think this is delicious. I'm really impressed.
0:35:19 > 0:35:23I find that dish immensely eatable without being stunning.
0:35:23 > 0:35:26Left to my own devices I'd probably polish off the whole lot.
0:35:26 > 0:35:28It's a crowd-pleasing dish.
0:35:28 > 0:35:31A crowd-pleasing dish, that's what it is.
0:35:32 > 0:35:35Jamie, you now have 15 minutes for your dessert, yeah?
0:35:35 > 0:35:37Are you OK, you up to speed on that as well?
0:35:37 > 0:35:40- Yes, absolutely fine.- You are flying, mate. You are flying!
0:35:40 > 0:35:41Well done.
0:35:42 > 0:35:44For dessert, Jamie's making apple tarte Tatin.
0:35:44 > 0:35:46Although it sounds simple,
0:35:46 > 0:35:48it's quite brave to go with a classic, I think.
0:35:48 > 0:35:52We want a deep caramel in the apple, a nice, crispy pastry.
0:35:52 > 0:35:56He has nowhere to hide, really, and it needs to be spot on.
0:35:58 > 0:36:02Is it ready to come out? Yay! Come on.
0:36:06 > 0:36:07You going to turn it out?
0:36:13 > 0:36:16- You got him. - Are you happy with this, Jamie?- No.
0:36:16 > 0:36:20It hasn't caramelised nearly as much as I would like it to have done.
0:36:20 > 0:36:23But hopefully it still tastes nice.
0:36:32 > 0:36:34- Can we go?- Yep.
0:36:46 > 0:36:51We have for dessert an apple tarte Tatin with vanilla cream.
0:36:51 > 0:36:53- I hope you enjoy.- Thank you. - Thanks.- Thanks.
0:36:55 > 0:36:58It doesn't look like tarte Tatin to me.
0:36:58 > 0:37:02There's no caramel in that apple at all. It's like it's apple pie.
0:37:02 > 0:37:05- Yeah, it is apple pie that's been put upside down.- Yeah!
0:37:10 > 0:37:12It's not tarte Tatin,
0:37:12 > 0:37:14but it is really tasty.
0:37:14 > 0:37:15I quite like the taste of it.
0:37:15 > 0:37:19I quite enjoy the tartness, the Chantilly cream is nicely sweetened
0:37:19 > 0:37:22and the pastry, surprisingly, is quite crispy.
0:37:22 > 0:37:25I've turned mine over. Mine's apple pie now.
0:37:27 > 0:37:29I'm not really sure what's gone on here.
0:37:29 > 0:37:32The apples have almost broken down to a puree.
0:37:32 > 0:37:35I've enjoyed eating it, but it's not a tarte Tatin.
0:37:36 > 0:37:39It's almost like an apple pie without the pie.
0:37:39 > 0:37:40It's a bit of a shambles.
0:37:40 > 0:37:43If you were very, very small and you were sitting in a high chair
0:37:43 > 0:37:45going "Goo-goo-ga-ga" I think you'd probably like it.
0:37:47 > 0:37:50It's so stressful in there, it's really, really tough
0:37:50 > 0:37:52to get it all on the right time.
0:37:52 > 0:37:56I'm sure if I'd had four hours it would probably have been fantastic.
0:37:56 > 0:37:58But I gave it my best shot.
0:38:04 > 0:38:08- Hey, Jane, four minutes, please. Main course.- It will be ready.
0:38:08 > 0:38:12Right. A gang of teenagers, just about to come round. Come on!
0:38:12 > 0:38:14Oh, normal night, then.
0:38:14 > 0:38:15OK.
0:38:17 > 0:38:22So, Jane is cooking us a stuffed chicken breast with asparagus,
0:38:22 > 0:38:24fondant potato and a masala sauce.
0:38:24 > 0:38:27As long as the chicken's not dry, the fondant potato's cooked,
0:38:27 > 0:38:30and it's a nice masala sauce, what could go wrong?
0:38:34 > 0:38:38- How long have I got, please, guys? - You've got three minutes.- Right.
0:38:38 > 0:38:41- You're under a bit of pressure here, aren't you?- Just a little.
0:38:41 > 0:38:44But then, cooking anything for four people in an hour, I think
0:38:44 > 0:38:46that's what you would expect.
0:38:46 > 0:38:47Right.
0:38:48 > 0:38:51- So moment of truth on these chickens.- It is, without a doubt.
0:38:51 > 0:38:53That's going to be the thing. Come on, breast.
0:38:59 > 0:39:02- Happy, Jane?- Yeah.- Very good.
0:39:05 > 0:39:07Wow, really lovely.
0:39:09 > 0:39:11Steady hand, you'll throw the sauce all over the place.
0:39:11 > 0:39:13- Now I can start shaking. - Don't shake.
0:39:13 > 0:39:14SHE LAUGHS
0:39:18 > 0:39:21- Hi, all.- Hello.- Hi.
0:39:21 > 0:39:23Sorry, my hands are shaking a bit,
0:39:23 > 0:39:25so the sauce has gone a little bit...
0:39:25 > 0:39:28- a little haywire on the plate. - Thank you.
0:39:28 > 0:39:32Today I've made you stuffed chicken breast with pancetta and mushrooms,
0:39:32 > 0:39:34asparagus, a fondant potato and a masala sauce.
0:39:34 > 0:39:37- I hope you enjoy it. Thank you.- Thank you.- Thank you.
0:39:41 > 0:39:43She's done a nice job with the presentation here.
0:39:43 > 0:39:45It smells really delicious.
0:39:50 > 0:39:54Individually, the components are cooked really beautifully.
0:39:54 > 0:39:58The chicken is moist, it's not dry, the stuffing's really nice.
0:39:58 > 0:40:01I wouldn't complain if I got this in a restaurant. I would pay for it.
0:40:01 > 0:40:03The potato fondant's got a lovely colour on it.
0:40:03 > 0:40:04The asparagus is al dente.
0:40:04 > 0:40:09I really like the stuffing with the mushrooms and the pancetta.
0:40:09 > 0:40:14The sauce is nice, but it's not wow, and I think it could have been wow
0:40:14 > 0:40:18if she'd maybe had a little bit more time. But it's tasty.
0:40:18 > 0:40:21The chicken is moist and cooked beautifully.
0:40:21 > 0:40:25The stuffing with the mushrooms and the bacon is lovely.
0:40:25 > 0:40:26Fondant, perfect.
0:40:26 > 0:40:29Asparagus, unnecessary, sauce, a bit disappointing.
0:40:29 > 0:40:33However, the skill in that chicken has really, really impressed me.
0:40:36 > 0:40:38Right, Jane. 15 minutes.
0:40:38 > 0:40:39OK.
0:40:40 > 0:40:44Jane's dessert is poached pears in ginger syrup with almond tuile
0:40:44 > 0:40:48- and Chantilly cream. - This shows me a confident cook.
0:40:48 > 0:40:51She wants to keep it simple and focus on the flavours.
0:41:00 > 0:41:02- Look at you shaking.- I know.
0:41:02 > 0:41:05The further on you get, the more it means, doesn't it?
0:41:10 > 0:41:13They look good, Jane. They look good.
0:41:14 > 0:41:15Thank you, guys.
0:41:17 > 0:41:18Phew!
0:41:23 > 0:41:25Thank you, Jane.
0:41:26 > 0:41:30You've got a pair poached in a ginger syrup with a Chantilly cream
0:41:30 > 0:41:32and an almond tuile.
0:41:32 > 0:41:35- I hope you enjoy it. Thank you. - Thank you.
0:41:42 > 0:41:46The pear is cooked all the way through, and I like the fact
0:41:46 > 0:41:48that it's cored so you don't have to wrestle with it.
0:41:48 > 0:41:51It is quite a subtle flavour on the pear itself.
0:41:51 > 0:41:52You can taste the ginger,
0:41:52 > 0:41:55there's also star anise or something going on.
0:41:55 > 0:41:57I really quite like this dessert.
0:41:57 > 0:42:00The cream and the tuile, I really like the texture.
0:42:00 > 0:42:02She knows what she's doing, she is a good cook.
0:42:04 > 0:42:06Mmm!
0:42:08 > 0:42:10Oh, baby. Oh, mate.
0:42:12 > 0:42:14Cor, that is fabulous.
0:42:15 > 0:42:17It works. It works.
0:42:18 > 0:42:20Oh...!
0:42:23 > 0:42:27I'm really proud. I can't believe that I've done that, you know?
0:42:27 > 0:42:30I just came out of here, and you could see on my face probably,
0:42:30 > 0:42:32- I was like... - SHE GASPS
0:42:32 > 0:42:33I did it!
0:42:33 > 0:42:35Oh, yeah. I am very proud of myself.
0:42:40 > 0:42:43For main, Liz is making cannon of lamb with pistachio mint crumb,
0:42:43 > 0:42:48onions, peas, potato fondant, mint sauce and a Madeira lamb sauce,
0:42:48 > 0:42:50so that's eight elements.
0:42:50 > 0:42:51That's ambitious.
0:42:51 > 0:42:55I think with an hour, if she pulls it off, I'll be really impressed.
0:42:57 > 0:43:00You have just ten minutes to finish off your dish.
0:43:04 > 0:43:06Hey!
0:43:06 > 0:43:07You've worked hard.
0:43:07 > 0:43:09SHE SCOFFS
0:43:09 > 0:43:11Right, what's got to go on there?
0:43:11 > 0:43:14Lamb, caramelised onions and then sauce.
0:43:14 > 0:43:15And pistachio?
0:43:15 > 0:43:17- Oh! - SHE LAUGHS
0:43:17 > 0:43:18Yeah.
0:43:22 > 0:43:24- You've got a minute of normal time here.- Mmm.
0:43:27 > 0:43:29That looks lovely.
0:43:29 > 0:43:30- Done?- Yeah.- Right.
0:43:30 > 0:43:32Come on, let's go.
0:43:39 > 0:43:41- Hi!- ALL: Hi!
0:43:42 > 0:43:43- In the nick of time! - THEY ALL LAUGH
0:43:43 > 0:43:45You sound exhausted.
0:43:47 > 0:43:51So, we've got a cannon of lamb with some pistachio mint crumb,
0:43:51 > 0:43:53rosemary potato fondant,
0:43:53 > 0:43:55some caramelised onions,
0:43:55 > 0:43:57roasted onion, minted peas,
0:43:57 > 0:43:59a tiny little bit of mint sauce
0:43:59 > 0:44:01and a Madeira sauce as well.
0:44:02 > 0:44:04- Thank you!- Yeah, thanks very much. - Wow!
0:44:04 > 0:44:06EVERYONE LAUGHS
0:44:06 > 0:44:07- Great. - THEY LAUGH
0:44:08 > 0:44:10There's a lot of work gone on here.
0:44:10 > 0:44:12I like the way it looks.
0:44:12 > 0:44:14She's a little bit exhausted and I'm not surprised.
0:44:14 > 0:44:16It looks really appealing.
0:44:16 > 0:44:18Presentation-wise?
0:44:18 > 0:44:19Spot on.
0:44:24 > 0:44:26The lamb is perfectly cooked.
0:44:26 > 0:44:27Really, really nice.
0:44:27 > 0:44:29Very even colour all the way through. Absolutely delicious.
0:44:29 > 0:44:33The potato fondant, it's soft, it's cooked all the way through.
0:44:33 > 0:44:35The caramelised onions, I like those.
0:44:35 > 0:44:38It all tastes a little bit sweet to me.
0:44:38 > 0:44:40Just not enough seasoning to balance it all,
0:44:40 > 0:44:43but the amount of work she puts in is impressive.
0:44:43 > 0:44:46Liz is a very clever cook.
0:44:46 > 0:44:47I think that's great.
0:44:47 > 0:44:49Interestingly, I'm not convinced.
0:44:49 > 0:44:51That sauce is too sweet for me.
0:44:51 > 0:44:53I think she gave herself a little bit too much to do.
0:44:58 > 0:45:01- 15 minutes.- Right.- Fondants, please.
0:45:04 > 0:45:08And she's just like, "OK, right, I'm just going to start making a fondant now!"
0:45:08 > 0:45:10- And cooking it in 15 minutes. - THEY LAUGH
0:45:12 > 0:45:14Pretty stressed.
0:45:22 > 0:45:23You have nine minutes.
0:45:23 > 0:45:25- Your fondant's just gone in? - Yeah.- They're for eight.
0:45:25 > 0:45:29- Yeah.- Going to be able to serve?- Yeah.- Come on, then.
0:45:29 > 0:45:31ELECTRIC WHISK WHIRS
0:45:38 > 0:45:39- It's curdled.- Oh!
0:45:39 > 0:45:40Just a disaster.
0:45:41 > 0:45:43I'm just going to have to do it again.
0:45:52 > 0:45:55- You've got a minute of time left. - A minute of time.
0:46:00 > 0:46:02- They're coming out very easily, well done.- Very good.
0:46:04 > 0:46:05Right. Liz! Go!
0:46:12 > 0:46:14- Hello. - THEY ALL LAUGH
0:46:17 > 0:46:18Cherry chocolate fondants,
0:46:18 > 0:46:20morello cherries inside the fondant
0:46:20 > 0:46:23and some kirsch Chantilly cream.
0:46:23 > 0:46:25- Phew! - SHE LAUGHS
0:46:25 > 0:46:27- Nice to see you.- Thank you.- Bye-bye!
0:46:29 > 0:46:30Please be gooey.
0:46:33 > 0:46:34Here we go. Here we go.
0:46:35 > 0:46:36Yes.
0:46:36 > 0:46:37Oh, yes!
0:46:37 > 0:46:39- Gooey middle! - SHE LAUGHS
0:46:43 > 0:46:44Mmm.
0:46:46 > 0:46:48- Oh, yeah. - HE LAUGHS
0:46:48 > 0:46:50- Absolutely nailed it. - HE LAUGHS
0:46:50 > 0:46:52That makes me giggle.
0:46:53 > 0:46:55It is so delicious. THEY LAUGH
0:46:56 > 0:46:59Oh, it's so chocolaty and gooey
0:46:59 > 0:47:02and that cherry flavour, ah, it's delicious.
0:47:02 > 0:47:04Cream with the booze running through it.
0:47:04 > 0:47:06It's just so, so good.
0:47:06 > 0:47:08Perfect, the whole thing.
0:47:08 > 0:47:11Probably the best pudding, I think,
0:47:11 > 0:47:13that I've judged on MasterChef.
0:47:13 > 0:47:15Crying out loud.
0:47:15 > 0:47:18You've got so much booze in there, it's making you look attractive.
0:47:18 > 0:47:20It tastes like a dream.
0:47:20 > 0:47:22It's a big chocolate, boozy snog.
0:47:22 > 0:47:24It's fine with me.
0:47:25 > 0:47:27SHE SIGHS
0:47:27 > 0:47:29SHE GIGGLES BREATHLESSLY
0:47:31 > 0:47:33- Oh, my God! - SHE LAUGHS
0:47:33 > 0:47:36I put everything into it, but for some reason it wasn't as good
0:47:36 > 0:47:40as normal, so I'm kind of a little bit disappointed about that.
0:47:45 > 0:47:47- What have you got left to do, Nick? - Chanterelles in.
0:47:47 > 0:47:49- The meat's just resting, place it up.- Cool.
0:47:51 > 0:47:53Venison, celeriac puree,
0:47:53 > 0:47:57cabbage, mushrooms and a chocolate and red wine jus.
0:47:57 > 0:47:59There's some classic flavours there.
0:47:59 > 0:48:01If Nick doesn't get the venison right,
0:48:01 > 0:48:03it's game over for the dish.
0:48:05 > 0:48:06It's like a suntanned zebra.
0:48:07 > 0:48:10- You're supposed to be serving in four minutes, Nick.- Yeah.
0:48:18 > 0:48:19Aye-aye.
0:48:21 > 0:48:23- OK, that's due out now.- OK.
0:48:31 > 0:48:33We've got to move, mate. Come on, come on, come on.
0:48:35 > 0:48:38Right, Nick, you're a little bit late, four minutes over. Off you go.
0:48:41 > 0:48:42That's it.
0:48:45 > 0:48:47- Hi.- Hi.- Hello.
0:48:47 > 0:48:48Sorry I'm a little bit late.
0:48:49 > 0:48:51Thank you very much.
0:48:51 > 0:48:55So, we have a venison fillet wrapped in pancetta,
0:48:55 > 0:48:59on a bed of cabbage, pancetta and pine nuts, celeriac puree,
0:48:59 > 0:49:02chanterelle mushrooms and a red wine and chocolate sauce.
0:49:02 > 0:49:04- I hope you enjoy it.- ALL: Thank you.
0:49:11 > 0:49:13It looks really lovely.
0:49:13 > 0:49:14I think it's really beautiful.
0:49:20 > 0:49:23If I'm being really picky, there's bits of the stalk
0:49:23 > 0:49:25that are quite difficult to eat,
0:49:25 > 0:49:27but I think the sauce is delicious.
0:49:27 > 0:49:30And it is a massive shame that the venison's overcooked.
0:49:30 > 0:49:32We're not talking medium, were talking well.
0:49:33 > 0:49:34Aren't we?
0:49:34 > 0:49:37But there are other elements that have been done well,
0:49:37 > 0:49:38particularly the sauce.
0:49:38 > 0:49:39The meat is overcooked,
0:49:39 > 0:49:42but I actually really like the flavours in there.
0:49:42 > 0:49:44It's just timing issue of the meat.
0:49:44 > 0:49:47One piece of venison on the plate is nicely cooked.
0:49:47 > 0:49:49One piece is as dry as a board.
0:49:49 > 0:49:53There were just a couple of things on here that need a little bit more refinement.
0:49:53 > 0:49:54He needs to chop up the cabbage better.
0:49:54 > 0:49:56He needs to keep his eye on the venison.
0:49:59 > 0:50:01OK, Nick, dessert, 15 minutes.
0:50:04 > 0:50:06Nick's dessert is strawberry millefeuille
0:50:06 > 0:50:08with a caramel layer.
0:50:08 > 0:50:10Good luck to him, it's a lot of work there.
0:50:10 > 0:50:12What could go wrong?
0:50:18 > 0:50:21Nick, you're going to run out of time, mate.
0:50:21 > 0:50:22Yep, at the moment, I am.
0:50:25 > 0:50:27Aah!
0:50:30 > 0:50:33- How long have I got? - You've got three minutes left.
0:50:45 > 0:50:46- Ooh.- Uh-oh.
0:50:48 > 0:50:51Problem is, you aren't going to be able to get them out.
0:50:51 > 0:50:53- Yeah.- There's big holes in them. That's not going to stand up
0:50:53 > 0:50:56as a wafer, is it? You'll have to go without it.
0:50:58 > 0:51:01Let's go. You're about four, five minutes late there, Nick.
0:51:11 > 0:51:13So, you have a strawberry millefeuille.
0:51:13 > 0:51:14Hope you enjoy it.
0:51:14 > 0:51:16- Thank you very much. - ALL:- Thank you.
0:51:22 > 0:51:23HE SIGHS
0:51:24 > 0:51:25HE SIGHS
0:51:27 > 0:51:29It's fair to say it's not a millefeuille.
0:51:29 > 0:51:34And I'm a little bit concerned of those pink peppercorns
0:51:34 > 0:51:36and I'm just a bit wary about eating it.
0:51:38 > 0:51:39Hmm.
0:51:42 > 0:51:44I just got the peppercorn.
0:51:44 > 0:51:46The creme pat, it's OK.
0:51:46 > 0:51:48You've got the vanilla running through it.
0:51:48 > 0:51:50I just don't understand what the pink peppercorns
0:51:50 > 0:51:52are doing in there.
0:51:52 > 0:51:53It's not a nice thing to eat.
0:51:53 > 0:51:56I mean, I had quite a lot in mine and they are
0:51:56 > 0:52:00quite overpowering and quite overwhelming.
0:52:00 > 0:52:02I feel sorry for Nick and he did look disappointed,
0:52:02 > 0:52:05but you take a risk and sometimes it pays off,
0:52:05 > 0:52:07and sometimes it doesn't and, unfortunately, today,
0:52:07 > 0:52:08I don't think it has.
0:52:12 > 0:52:14That's a peppercorn. What's it doing in there?
0:52:14 > 0:52:16The creme patissiere, it's nicely made.
0:52:16 > 0:52:18The pastry is crispy, the strawberries are a wonderful,
0:52:18 > 0:52:22natural thing, but then we've got sour vinegar and peppercorns.
0:52:26 > 0:52:28Disastrous.
0:52:28 > 0:52:30I thought I was on top of it all doing my main course...
0:52:32 > 0:52:34..and then...
0:52:34 > 0:52:37just the world collapsing around me and doing that dessert,
0:52:37 > 0:52:39I just wanted to be swallowed up into the air.
0:52:47 > 0:52:49Pretty sound round here today.
0:52:49 > 0:52:50Three quarterfinal places up for grabs,
0:52:50 > 0:52:53the last three quarterfinal places in the whole competition.
0:52:53 > 0:52:56A lot of pressure on our four cooks and I've got to say,
0:52:56 > 0:53:00there's a couple of stars in the room...
0:53:00 > 0:53:03and there's a couple left wanting.
0:53:03 > 0:53:05I loved the chicken from Jane, however,
0:53:05 > 0:53:07I was disappointed with the quality of the sauce.
0:53:07 > 0:53:09It was a little bit watery for me.
0:53:09 > 0:53:13I thought the poached pear was absolutely delicious.
0:53:13 > 0:53:15For somebody walking out of their own kitchen
0:53:15 > 0:53:18and having cooked in this MasterChef kitchen only twice,
0:53:18 > 0:53:19good food.
0:53:19 > 0:53:22Really good food, and, I think, great promise.
0:53:22 > 0:53:27Liz, today, demonstrated skill, invention, adventure
0:53:27 > 0:53:30and real tenacity. She pushed herself.
0:53:30 > 0:53:34She gave herself far too much to do with that main course.
0:53:34 > 0:53:37I did love the lamb with the nut crust.
0:53:37 > 0:53:41I found her sauce too sweet and, in fact, our guests agree.
0:53:41 > 0:53:42They found the sauce too sweet as well.
0:53:42 > 0:53:47However, all of us - you, me and our mates in the back room -
0:53:47 > 0:53:50loved that chocolate and cherry fondant.
0:53:50 > 0:53:53- I think Liz and Jane should be quarterfinalists, do you agree on that?- Very much.- Absolutely.
0:53:53 > 0:53:58This, now, is a conversation on who we keep out of Jamie and Nick.
0:53:59 > 0:54:02Jamie's main course, both you and I really enjoyed.
0:54:02 > 0:54:04There were little things that you pick up on.
0:54:04 > 0:54:06But, actually, a really lovely dish to eat.
0:54:06 > 0:54:08Unfortunately, with Jamie, his dessert was
0:54:08 > 0:54:10the other end of the spectrum.
0:54:10 > 0:54:12It was supposed to be a tarte Tatin, it wasn't.
0:54:12 > 0:54:15It was more like an apple pie with an undercooked pastry.
0:54:15 > 0:54:19Decent fishy main from Jamie, disappointing dessert.
0:54:19 > 0:54:20I liked Nick's venison dish.
0:54:20 > 0:54:24One bit was cooked nicely, one bit overcooked.
0:54:24 > 0:54:25I liked the flavours.
0:54:25 > 0:54:28I think we're all in agreement that Nick's dessert
0:54:28 > 0:54:29was a little disappointing.
0:54:29 > 0:54:33It went wrong for Nick. He tried to do something very complex,
0:54:33 > 0:54:36but it didn't really work, and you, me
0:54:36 > 0:54:39and our guests, all did not like the peppercorns.
0:54:39 > 0:54:41You don't serve a whole peppercorn, you crush it up.
0:54:41 > 0:54:43It's a whole peppercorn!
0:54:45 > 0:54:46Both have made errors.
0:54:48 > 0:54:51It's what errors are we willing to forgive?
0:54:51 > 0:54:53Who will we take through with us?
0:54:55 > 0:54:59I hope it's enough, I really do. I don't want to go home.
0:54:59 > 0:55:02The competition is amazing. There's some other really good cooks here,
0:55:02 > 0:55:03so fingers crossed, it's enough.
0:55:05 > 0:55:07I think I was just overambitious.
0:55:07 > 0:55:11Maybe just think I was better than I actually was, unfortunately.
0:55:29 > 0:55:30A great day, you four.
0:55:30 > 0:55:33But we only have three quarterfinal places.
0:55:38 > 0:55:40Our first quarterfinalist
0:55:40 > 0:55:41is Liz.
0:55:43 > 0:55:45Very good, Liz.
0:55:48 > 0:55:50Our second quarterfinalist...
0:55:52 > 0:55:53..is Jane.
0:55:53 > 0:55:55- Oh, thank you.- Well done.
0:55:55 > 0:55:56Thank you.
0:56:00 > 0:56:02Jamie...
0:56:02 > 0:56:03Nick...
0:56:05 > 0:56:06..one place left.
0:56:08 > 0:56:10Our third quarterfinalist...
0:56:11 > 0:56:12..is Jamie.
0:56:15 > 0:56:16Nick, so sorry.
0:56:18 > 0:56:19Well done.
0:56:25 > 0:56:27I think I kind of knew it was coming.
0:56:27 > 0:56:31Absolutely gutted and really upset, but I think,
0:56:31 > 0:56:33at least, I knew I'd made mistakes and it wasn't
0:56:33 > 0:56:35a massive surprise.
0:56:39 > 0:56:41It's all been a blur, it's amazing.
0:56:41 > 0:56:43Can't quite believe... I wasn't expecting it.
0:56:43 > 0:56:47I completely stuffed up my pudding and I genuinely thought that was it.
0:56:47 > 0:56:48But still here.
0:56:49 > 0:56:52Just so emotional to know that I'm through.
0:56:52 > 0:56:55Yeah, I'm just so, so, so, so pleased and happy.
0:56:55 > 0:56:57Oh, wow!
0:56:57 > 0:56:59'Beyond incredible.'
0:56:59 > 0:57:02I'm so chuffed, I can't wait to go home and tell my husband.
0:57:07 > 0:57:10Tomorrow night it's the quarterfinal
0:57:10 > 0:57:13and Jane, Liz and Jamie
0:57:13 > 0:57:16will join Billy, Annie and Hope
0:57:16 > 0:57:17to fight for their place,
0:57:17 > 0:57:21cooking for one of the country's top restaurant critics.
0:57:21 > 0:57:22Burning.
0:57:22 > 0:57:25Burning is flavour, John, don't you worry about it.
0:57:25 > 0:57:26Bleugh!
0:57:26 > 0:57:29It's rich, it's serious, it's fantastic.