0:00:02 > 0:00:05It's the MasterChef quarterfinal
0:00:05 > 0:00:08and this week's best amateurs are back.
0:00:11 > 0:00:13It's a bit like going back to school,
0:00:13 > 0:00:14so if I get my gold star today,
0:00:14 > 0:00:17I'll be really, really happy.
0:00:17 > 0:00:18I'll try to be a bit calmer,
0:00:18 > 0:00:21but mad man's probably what you'll see, I would think.
0:00:23 > 0:00:25I said I wanted to get through the first stage, I've done that
0:00:25 > 0:00:28and now I just want to keep going and going and going.
0:00:29 > 0:00:33Tonight, they will face just one challenge -
0:00:33 > 0:00:36to cook one exceptional dish from a brief set by
0:00:36 > 0:00:39renowned restaurant critic Jay Rayner.
0:00:42 > 0:00:45It's rich, it's serious, it's fantastic.
0:00:47 > 0:00:50Mr Wallace, the last quarterfinal of the competition.
0:00:50 > 0:00:52Their opportunity to realise a dream.
0:01:11 > 0:01:14Quarterfinal day means it's critic day
0:01:14 > 0:01:17and the critic today tasting your food
0:01:17 > 0:01:19is none other than Jay Rayner.
0:01:20 > 0:01:26You've got to cook a beautiful dish centred on one ingredient...
0:01:27 > 0:01:28..duck breast.
0:01:30 > 0:01:32You have 90 minutes to cook that dish,
0:01:32 > 0:01:35that means you've got to demonstrate some skill.
0:01:35 > 0:01:38But, more importantly, it's got to be delicious.
0:01:40 > 0:01:42Ladies and gentlemen, let's cook.
0:01:48 > 0:01:51Duck breasts are not like other poultry.
0:01:51 > 0:01:54It's dark, it's very meaty, it's closer to beef, if anything.
0:01:54 > 0:01:57You've got a thick layer of fat, which is a brilliant thing because
0:01:57 > 0:02:00you get a lovely crisp skin if you've done it well,
0:02:00 > 0:02:03but also, you can end up with something which is just very fatty.
0:02:03 > 0:02:05You have to cook it very, very accurately.
0:02:05 > 0:02:07So, it's a real challenge.
0:02:08 > 0:02:12What I don't want to see today is a dish which does not remind me
0:02:12 > 0:02:13that it's duck breast.
0:02:13 > 0:02:15Where they've just taken a piece of meat
0:02:15 > 0:02:17and turned it into something else entirely.
0:02:17 > 0:02:20If they've done that, well, what's the point?
0:02:20 > 0:02:22They've ducked the challenge.
0:02:28 > 0:02:31Jane creates great food, her flavours are really good,
0:02:31 > 0:02:35she cooks really well and she's just really happy.
0:02:38 > 0:02:40Get drunk on that one!
0:02:42 > 0:02:46I think having been a stay-at-home mum, this has given me an
0:02:46 > 0:02:49opportunity to express a creativity that I haven't had for a while.
0:02:49 > 0:02:52You get these amazing dishes in your head at home and you think,
0:02:52 > 0:02:54"Oh, I can't cook that cos one of the kids won't eat it."
0:02:54 > 0:02:57And that creative process is a real buzz
0:02:57 > 0:02:59and I'm absolutely loving that side of it.
0:03:02 > 0:03:04Jane, how do you feel about ducks?
0:03:04 > 0:03:06I love ducks, I keep ducks as pets.
0:03:07 > 0:03:09Do you eat your pets at home?
0:03:09 > 0:03:12No, if I ate the pets, I would be in real trouble.
0:03:12 > 0:03:16No, we eat the eggs. I'm cooking with some of my duck eggs today.
0:03:16 > 0:03:19What do the kids think of Mum's achievement on MasterChef?
0:03:19 > 0:03:20Oh, they were over the moon.
0:03:20 > 0:03:23When I went in the house yesterday, I got the biggest hug,
0:03:23 > 0:03:25but brought me down to earth very quickly by leaving a
0:03:25 > 0:03:29big bowl of washing up for me. I had to cook them tea yesterday.
0:03:29 > 0:03:31So, didn't last long!
0:03:31 > 0:03:34- Jane, good luck. - Cheers, thank you.
0:03:39 > 0:03:42Jane's dish is extremely interesting.
0:03:42 > 0:03:45We've got duck, which has got truffle underneath the skin,
0:03:45 > 0:03:48we've got a truffle sauce, we've got peas, we've got crispy egg
0:03:48 > 0:03:49and we've got ham.
0:03:51 > 0:03:54I've never seen anything like it, never tasted anything like it
0:03:54 > 0:03:56but I've got an open mind.
0:03:56 > 0:03:57It could be luscious.
0:04:01 > 0:04:04So, the wooden spoon stops it from cutting all the way through?
0:04:04 > 0:04:05- Yes.- Who taught you that one?
0:04:05 > 0:04:07- Nigella.- Did she?
0:04:07 > 0:04:08- Yes.- How lovely.
0:04:11 > 0:04:14I love Annie, she's half French
0:04:14 > 0:04:17and she cooks with wonderful French technique.
0:04:17 > 0:04:19I think she's a fascinating cook, I think
0:04:19 > 0:04:22she's taking great classics and I think she's playing with them
0:04:22 > 0:04:24just enough to make them really exciting.
0:04:27 > 0:04:30The experience has been surreal,
0:04:30 > 0:04:32chaotic, exciting.
0:04:33 > 0:04:36A bit like a dream. Whenever I leave, I feel like it hasn't
0:04:36 > 0:04:40happened and I have to, sort of, pinch myself to remember that it has.
0:04:43 > 0:04:45Annie, are you a duck fan?
0:04:45 > 0:04:46I am after this challenge.
0:04:46 > 0:04:49I've never cooked duck breast before ever, or eaten it.
0:04:49 > 0:04:51You've never ate a duck breast?
0:04:51 > 0:04:52- Nope.- You're half French.
0:04:52 > 0:04:55- I know. - The French invented ducks.
0:04:55 > 0:04:57I know, exactly, yeah. No, I've never eaten it.
0:04:57 > 0:04:59What are you cooking today?
0:04:59 > 0:05:02I'm doing pan-fried duck breast with a red wine sauce,
0:05:02 > 0:05:05Jerusalem artichoke puree,
0:05:05 > 0:05:09caramelised chicory with walnuts and hasselback potatoes.
0:05:09 > 0:05:12Hasselback potatoes - baked potato, sliced first,
0:05:12 > 0:05:14- slight crisp on the top and puffs up.- Yep.
0:05:14 > 0:05:17- Ooh.- Yeah. - Does it look pretty on a plate?
0:05:17 > 0:05:19It's the prettiest plate of food I've ever done
0:05:19 > 0:05:22and I've worked very hard at making it look pretty
0:05:22 > 0:05:24cos, the last round, my plates did not look pretty at all.
0:05:24 > 0:05:27- Thank you.- Thank you.
0:05:31 > 0:05:34Annie has had to learn how to cook a duck breast for this challenge.
0:05:34 > 0:05:37The problem is if that duck breast hasn't rested, the blood will
0:05:37 > 0:05:41leech out onto that beautiful, silky white artichoke puree.
0:05:41 > 0:05:43But, knowing Annie, she's practised.
0:05:45 > 0:05:47You've had 20 minutes.
0:05:47 > 0:05:48Got an hour and ten left.
0:05:52 > 0:05:55Jamie has been up and down like a souffle.
0:05:55 > 0:05:59You can see the talent from Jamie, we need consistency.
0:06:03 > 0:06:04Jamie, what are you making?
0:06:04 > 0:06:10I'm doing a duck Thai green curry with jasmine and coconut rice.
0:06:10 > 0:06:12I really like it, my friends and family really like it,
0:06:12 > 0:06:14so I'm just hoping that it's good enough to be here
0:06:14 > 0:06:16and for you guys to enjoy it as well.
0:06:16 > 0:06:19Are you doubting whether it's good enough to be here?
0:06:19 > 0:06:22It's a simple dish, it's non-complicated.
0:06:22 > 0:06:25It's just that the competition is so high and, you know,
0:06:25 > 0:06:27the talent of the guys here is amazing,
0:06:27 > 0:06:29so it's just whether it steps up to what they're doing.
0:06:29 > 0:06:32- Jamie, good luck with the curry. - Thank you.
0:06:34 > 0:06:37They've already referred to me as "the meat and two veg"
0:06:37 > 0:06:39and I kind of, as much as I love that
0:06:39 > 0:06:42cos that's the kind of food I want to cook all the time,
0:06:42 > 0:06:45I really want to show that I can do other things.
0:06:46 > 0:06:51Green curry is a big bowl of steaming stew.
0:06:51 > 0:06:53That's what it should be.
0:06:53 > 0:06:56And what we've got from Jamie is a pan-fried duck breast with
0:06:56 > 0:06:58a green curry dressing.
0:06:58 > 0:07:00Unusual.
0:07:04 > 0:07:06That is smoke, mate, rather than steam.
0:07:06 > 0:07:08Smoke usually means burning.
0:07:08 > 0:07:10- It is burning, but it's all right. - Burning?
0:07:10 > 0:07:12Burning is flavour, John. Don't you worry about it.
0:07:14 > 0:07:17HE COUGHS
0:07:17 > 0:07:18Oh.
0:07:18 > 0:07:20Wow.
0:07:22 > 0:07:27Billy has the makings of an amazing cook, but he likes to work
0:07:27 > 0:07:30really under pressure and up against it for time.
0:07:34 > 0:07:36Billy, what are you making?
0:07:36 > 0:07:39A curry duck pithivier,
0:07:39 > 0:07:42with tarka dhal, pickled carrots, coriander chutney,
0:07:42 > 0:07:45burnt onions and I think that's it.
0:07:45 > 0:07:48- Duck pithivier, pithivier's like a French pastry pie.- Yeah.
0:07:48 > 0:07:51- You're sticking a French pie in a curry.- Yeah.
0:07:51 > 0:07:53What about feeding big bad Jay Rayner?
0:07:53 > 0:07:55I'm looking forward to it, yeah.
0:07:55 > 0:07:58It's just great to get some feedback from other
0:07:58 > 0:08:00esteemed people in the food industry.
0:08:00 > 0:08:02Did you almost say, it would be nice to get some feedback
0:08:02 > 0:08:04from someone who knows what he's talking about?
0:08:04 > 0:08:06No, not at all, not at all, Gregg.
0:08:10 > 0:08:12I love puff pastry.
0:08:12 > 0:08:14I think puff pastry should surround everything that's
0:08:14 > 0:08:15good in the whole world.
0:08:15 > 0:08:18If I could eat puff pastry for every meal, I would.
0:08:18 > 0:08:21But I've never had a duck curry puff pastry pie.
0:08:25 > 0:08:28I mean, you do have chicken balti pies at football matches,
0:08:28 > 0:08:31so why not have a duck breast pie for MasterChef?
0:08:36 > 0:08:38You are halfway, you've got 45 minutes left.
0:08:42 > 0:08:45Liz cooks crowd-pleasing food with real style.
0:08:45 > 0:08:49Her calling card chicken was just incredible.
0:08:49 > 0:08:52Maybe the best dish of any heat.
0:08:53 > 0:08:56At the start of the competition, I thought I was passionate about food
0:08:56 > 0:08:59and it builds with every single day that goes by.
0:08:59 > 0:09:01So, I just want it so bad.
0:09:04 > 0:09:07- You all right, Liz? - I'm all right, yeah, not too bad.
0:09:07 > 0:09:10You're putting yourself under a fair amount of pressure, aren't you?
0:09:10 > 0:09:13Yeah, yeah, I really am.
0:09:13 > 0:09:16I'm trying to enjoy the experience, but, at the same time,
0:09:16 > 0:09:19I'm trying to be as good as I can be.
0:09:19 > 0:09:21Why is this competition meaning so much to you?
0:09:21 > 0:09:24I think it's a lot to do with wanting to do this seriously
0:09:24 > 0:09:28as a career and I really think that if I can do myself proud,
0:09:28 > 0:09:29that I've got a good chance as well.
0:09:29 > 0:09:31- Liz, good luck.- Thank you.
0:09:31 > 0:09:34- Not too much pressure, all right? - OK, I'll try.
0:09:36 > 0:09:39Liz is sticking with what she calls her traditional style,
0:09:39 > 0:09:42however, she's putting an Asian twist on it.
0:09:42 > 0:09:45We've got a duck breast, she's serving with a five spice sauce,
0:09:45 > 0:09:48a bok choy and butternut squash with ginger.
0:09:49 > 0:09:54But also on her bench, she has carrots, orange juice,
0:09:54 > 0:09:56lavender and redcurrants.
0:09:57 > 0:09:59I don't know where this is going, I have no idea,
0:09:59 > 0:10:02but we've tasted Liz's food before and it's been delicious,
0:10:02 > 0:10:04so who knows?
0:10:06 > 0:10:0830 minutes left, 30 minutes.
0:10:11 > 0:10:14Hope, our youngest contestant in the competition.
0:10:14 > 0:10:17I expected a lack of experience and a bit of lack of knowledge.
0:10:17 > 0:10:19I haven't seen any of that so far.
0:10:21 > 0:10:24When I hear other contestants talking about what they're doing,
0:10:24 > 0:10:26it does scare me a bit because they definitely
0:10:26 > 0:10:28have a wider knowledge of food.
0:10:28 > 0:10:32But I guess I'll just have to use my youth to my advantage.
0:10:32 > 0:10:35How I can do that I'm not sure yet, but...
0:10:36 > 0:10:38How are you doing, Hope?
0:10:38 > 0:10:40I'm really happy with this brief actually.
0:10:40 > 0:10:43Hasn't really suited my student budget, though.
0:10:43 > 0:10:46Poor and duck breast haven't really gone down well.
0:10:46 > 0:10:48Cooking for Jay Rayner?
0:10:48 > 0:10:49Yes.
0:10:51 > 0:10:52That's scary.
0:10:52 > 0:10:55To be honest, though, I was thinking about it earlier
0:10:55 > 0:10:57and cooking for you and John is quite scary as well,
0:10:57 > 0:10:59so I'm just trying to forget about that all
0:10:59 > 0:11:02and just try and cook to the best of my ability.
0:11:05 > 0:11:07Hope's gone very classy and, some may say, safe.
0:11:07 > 0:11:10Pan-fried duck breast, celeriac puree, crispy parsnips
0:11:10 > 0:11:12and a blackberry sauce.
0:11:14 > 0:11:15That's the ambition.
0:11:15 > 0:11:19I hope she's got the skill to make sure it gets on the plate properly.
0:11:34 > 0:11:36Absolute disaster.
0:11:36 > 0:11:38Billy, what's happening over here?
0:11:38 > 0:11:40- You seem a tad stressed. - Yeah.
0:11:40 > 0:11:42- Cooked the lentils three times. - Have you really?
0:11:42 > 0:11:45I don't think I've ever cooked lentils incorrectly
0:11:45 > 0:11:46in my life before.
0:11:46 > 0:11:49First off, they had too much chilli and second off they had
0:11:49 > 0:11:52too much salt in, so this time, they should be all right.
0:11:52 > 0:11:54Listen, you've got 15 minutes left.
0:11:55 > 0:11:57On track.
0:11:58 > 0:11:59I hope.
0:12:00 > 0:12:02I'm just waiting for that to rest.
0:12:03 > 0:12:05Middles for diddles.
0:12:05 > 0:12:09I'm kind of like happy with some things and not so happy with others.
0:12:10 > 0:12:11Don't forget your egg, Jane.
0:12:11 > 0:12:14Yeah, that's what I'm just about to do, yeah.
0:12:14 > 0:12:16You'll run out of time, quick.
0:12:16 > 0:12:17I'll do that.
0:12:28 > 0:12:30I've got to plate up though, haven't I?
0:12:30 > 0:12:31If you can find some space.
0:12:32 > 0:12:35Five minutes on the duck.
0:12:51 > 0:12:53Right, that's it, guys. Time's up.
0:12:53 > 0:12:54Stop, please.
0:12:56 > 0:12:58Billy, stop.
0:12:58 > 0:13:00Well done.
0:13:00 > 0:13:02- Well done.- Yeah, well done.
0:13:03 > 0:13:06Oh! How's yours? You pleased with it?
0:13:06 > 0:13:09Good, I'm really... I'm over the moon.
0:13:09 > 0:13:10Oh, that looks lovely.
0:13:10 > 0:13:12You've just got so many ingredients.
0:13:18 > 0:13:20Right, all the duck breasts are cooked.
0:13:20 > 0:13:24Now, let me introduce you to the food critic
0:13:24 > 0:13:26that's going to taste your food.
0:13:26 > 0:13:28Jay Rayner.
0:13:36 > 0:13:38Good afternoon, ready for your lunch?
0:13:38 > 0:13:39I hope so.
0:13:41 > 0:13:43Liz, come and bring your duck up here, please.
0:13:49 > 0:13:54Company director Liz has made pan-fried duck breast with
0:13:54 > 0:13:59roasted butternut squash and ginger puree, rolled purple carrots,
0:13:59 > 0:14:05parmentier potatoes, leeks, bok choy and a five-spice sauce.
0:14:08 > 0:14:09I absolutely love it.
0:14:09 > 0:14:11I love your modern presentation.
0:14:19 > 0:14:22The duck is accurately cooked,
0:14:22 > 0:14:25but what really makes it sing are the sauces you've put underneath.
0:14:25 > 0:14:27The puree with that little hint of ginger
0:14:27 > 0:14:31and then the five-spice gravy on the top, it becomes one.
0:14:31 > 0:14:33They do sort of mingle in with each other,
0:14:33 > 0:14:35but they've become a very nice one.
0:14:35 > 0:14:38They shake hands and move off into the sunset together
0:14:38 > 0:14:40like they're best friends.
0:14:40 > 0:14:45I like the ginger butternut squash five-spice duck combination.
0:14:45 > 0:14:49I like the leek, potato combination.
0:14:49 > 0:14:54But when I try and put those two together, I'm a little bit confused.
0:14:54 > 0:14:56I find so much on that dish to admire.
0:14:56 > 0:15:01But I've got the texture of a European roast dinner,
0:15:01 > 0:15:04I've got the flavours of a beautiful Asian dish.
0:15:06 > 0:15:08- We're holding you to your own standards here.- Yeah.
0:15:08 > 0:15:11That's a great bit of duck with some really, really great sauces.
0:15:11 > 0:15:14It's about the rest of the things, whether they need to be there
0:15:14 > 0:15:15or whether they confuse things,
0:15:15 > 0:15:18- so you shouldn't be down on yourself.- OK.
0:15:19 > 0:15:21It's easy to focus on the bad things,
0:15:21 > 0:15:24but I think they said some good things as well.
0:15:24 > 0:15:26You can't not be happy with that.
0:15:34 > 0:15:38Mum of four Jane has pan-fried her duck breast with
0:15:38 > 0:15:43black truffles under the skin and served it with duck liver, kale,
0:15:43 > 0:15:48pea puree, garlic and thyme mushrooms, Parma ham,
0:15:48 > 0:15:52a crispy soft-boiled duck egg and a juniper duck sauce.
0:15:55 > 0:15:56Let's go into the egg.
0:15:58 > 0:15:59Ooh.
0:15:59 > 0:16:00Bang on.
0:16:00 > 0:16:02That's not always easy.
0:16:09 > 0:16:11The key thing, as far as I'm concerned,
0:16:11 > 0:16:14is that you have done justice to that duck breast.
0:16:14 > 0:16:17The skin is crisp, the fat's rendered, the meat's not overcooked.
0:16:17 > 0:16:20I could clear the plate of that breast, it's really well done.
0:16:20 > 0:16:22Everything's cooked very, very well.
0:16:22 > 0:16:25With those crispy, sticky mushrooms and your rich sauce,
0:16:25 > 0:16:27it's a lovely, lovely thing.
0:16:27 > 0:16:31I've never seen a big egg with duck, however, I love it.
0:16:31 > 0:16:35I think the whole thing is absolutely delicious.
0:16:35 > 0:16:36You're a lovely cook.
0:16:36 > 0:16:40This is food for people to eat and munch the living daylights out of.
0:16:40 > 0:16:42I really like it.
0:16:42 > 0:16:44Thank you very much.
0:16:46 > 0:16:47Oh, gosh.
0:16:47 > 0:16:49Phew.
0:16:49 > 0:16:51I can breathe now, can I, please?
0:16:55 > 0:16:58I'm absolutely elated to be given that sort of feedback.
0:17:06 > 0:17:10IT recruiter Jamie has made a Thai green duck curry
0:17:10 > 0:17:13with coconut jasmine rice.
0:17:22 > 0:17:27A Thai green curry actually is quite a thin, soupy affair
0:17:27 > 0:17:31and this is more of a sort of a green gravy.
0:17:31 > 0:17:34It's not taking me down the streets of Bangkok.
0:17:34 > 0:17:36Yeah, it's not brilliant, Jamie.
0:17:36 > 0:17:38It's just not brilliant.
0:17:38 > 0:17:40I find the duck in there a little overcooked
0:17:40 > 0:17:43and your rice is most certainly gloopy.
0:17:43 > 0:17:46It's not setting the competition on fire, that's for sure.
0:17:46 > 0:17:50The other point, though, is it could have been duck,
0:17:50 > 0:17:52it could've been chicken, it could have been Gregg Wallace's
0:17:52 > 0:17:55left arm and we wouldn't have been any the wiser.
0:17:55 > 0:17:59Nice flavour, but not really a great way of displaying duck.
0:17:59 > 0:18:01Sure.
0:18:01 > 0:18:03"Thai green gravy."
0:18:03 > 0:18:05It's not what you want to hear, is it?
0:18:05 > 0:18:07Oh, well.
0:18:07 > 0:18:08I like it a bit thicker.
0:18:15 > 0:18:21Student Hope has served pan-fried duck breast with celeriac puree,
0:18:21 > 0:18:25broccoli, celeriac crisps, caramelised apple
0:18:25 > 0:18:27and a blackberry juniper sauce.
0:18:37 > 0:18:41The classical flavours of blackberry and duck are a good choice
0:18:41 > 0:18:43and I really like your celeriac puree.
0:18:43 > 0:18:46It doesn't scream out vast inventiveness.
0:18:47 > 0:18:53Fruit, celeriac, the sweet duck, it's decent, it's nice.
0:18:53 > 0:18:56I can't tell you off over anything, just that, I don't know,
0:18:56 > 0:18:59I'd like something a little more exciting.
0:18:59 > 0:19:02Sorry, gentlemen, but I think you're being a bit tough on the girl.
0:19:02 > 0:19:05You've got a lovely blackberry sauce,
0:19:05 > 0:19:07which in the background's got a huge amount of juniper berries,
0:19:07 > 0:19:09I like your little bits of apple on the side,
0:19:09 > 0:19:11which are caramelised and sweet.
0:19:11 > 0:19:13I think it's a tasty, tasty thing.
0:19:14 > 0:19:17On the whole, I am really happy.
0:19:19 > 0:19:21Yeah, but it's just a bit annoying that they didn't all see it
0:19:21 > 0:19:24how John saw it, really.
0:19:24 > 0:19:25Yeah.
0:19:32 > 0:19:36Property surveyor Billy has made a curry duck pithivier
0:19:36 > 0:19:39with tarka dhal, pickled carrots, charred onions
0:19:39 > 0:19:43and coriander chutney, served with curry sauce.
0:19:47 > 0:19:49Can I say, I do admire a man who comes up to the table
0:19:49 > 0:19:52wearying his dish on his apron.
0:19:52 > 0:19:54Practically a Turner painting.
0:20:04 > 0:20:07I admire your bravery. I really do.
0:20:07 > 0:20:12Your creamy coconut sauce with your dhal, your pickled carrots
0:20:12 > 0:20:15and your coriander chutney, I really like.
0:20:15 > 0:20:19The pastry and the curry sauce, I find fun.
0:20:19 > 0:20:21I'd like a big pint of beer with it
0:20:21 > 0:20:24and couple of mates to have a chat with cos I feel like I'm at the pub
0:20:24 > 0:20:28or I'm on a railway station concourse about to go to a game.
0:20:29 > 0:20:34You start bringing in things like pithivier into a curry, mate.
0:20:34 > 0:20:36You're gambling.
0:20:36 > 0:20:40I personally think your gamble's paid off, I like it a great deal.
0:20:40 > 0:20:43As soon as I got into that duck pie, I thought,
0:20:43 > 0:20:47"Yeah, this is quite a comforting thing."
0:20:47 > 0:20:49I'm very impressed.
0:20:49 > 0:20:52I admire what you've done.
0:20:52 > 0:20:54I would've loved a lot more of the coriander chutney
0:20:54 > 0:20:57because that's got a real punch to it.
0:20:57 > 0:20:59It's a little bit, just, underpowered.
0:21:02 > 0:21:05I think they admire my courage, if you like,
0:21:05 > 0:21:06and trying to attempt it.
0:21:06 > 0:21:08To get something up there that was edible,
0:21:08 > 0:21:11they seemed to eat quite a lot of it, so we shall see.
0:21:18 > 0:21:21Actor Annie has pan-fried her duck breast
0:21:21 > 0:21:24and served it with Jerusalem artichoke puree,
0:21:24 > 0:21:26caramelised chicory with walnuts,
0:21:26 > 0:21:30hasselback potatoes and a Bordelaise sauce.
0:21:41 > 0:21:43You can see what's going on here, can't you?
0:21:43 > 0:21:45I'm not sure.
0:21:45 > 0:21:48If you get us a bottle of wine, you'll understand what's going on.
0:21:54 > 0:21:55See that?
0:21:55 > 0:21:57It's good, isn't it?
0:21:58 > 0:22:02We could clear the rest off, but we thought that would just be overkill.
0:22:02 > 0:22:07It's earthy, it rich, it's serious, it's fantastic.
0:22:07 > 0:22:09I love it.
0:22:09 > 0:22:12The nuts with the duck and the red wine sauce, the chicory
0:22:12 > 0:22:14and the artichoke puree - fantastic.
0:22:14 > 0:22:17But what I really like about it is your boldness.
0:22:17 > 0:22:19There is a couple of things on the plate,
0:22:19 > 0:22:21they're cooked really well and they're done
0:22:21 > 0:22:23with real pride and real care.
0:22:23 > 0:22:25It's a lovely, lovely thing, Annie.
0:22:25 > 0:22:26Thank you.
0:22:26 > 0:22:28- Are you happy?- Yeah.
0:22:28 > 0:22:30I'm really emotional, yeah.
0:22:30 > 0:22:34- Thank you.- Well done, Annie. - Thanks, Annie.- Thank you.
0:22:39 > 0:22:40- Well done, you.- Thank you.
0:22:44 > 0:22:45Wonderful day.
0:22:46 > 0:22:51What a brilliant collection of amateur cooks, incredible.
0:22:51 > 0:22:54This is the quarterfinal, we can't take all of you through.
0:22:54 > 0:22:58We have to make a decision on who stays and who goes.
0:22:58 > 0:23:00Off you go.
0:23:04 > 0:23:07- Thanks very much, Jay.- Thank you for letting me into your kitchen.
0:23:07 > 0:23:10- It's been a pleasure as always. - Thanks very much.- Take care.
0:23:12 > 0:23:15That was ridiculous. Well done.
0:23:15 > 0:23:18I thought it was a great task.
0:23:18 > 0:23:20It shows you how versatile a duck can be,
0:23:20 > 0:23:25but it also shows you how tricky it is to get it absolutely right.
0:23:25 > 0:23:28It's easy to see who the best cook of the day was and that's
0:23:28 > 0:23:32Annie with her duck, her chicory, Jerusalem artichoke puree.
0:23:32 > 0:23:33What a beautiful-looking dish.
0:23:33 > 0:23:36We finished the whole plate, she goes straight through.
0:23:36 > 0:23:39I told myself all I wanted to do was get through the first round
0:23:39 > 0:23:42and then to have comments like that is incredible.
0:23:42 > 0:23:45Jane is my other pick of the ducks, I thought she was wonderful today.
0:23:45 > 0:23:47It's a great dish.
0:23:47 > 0:23:49She cooks well, doesn't she?
0:23:49 > 0:23:52That's all I wanted - people to enjoy what I'm cooking
0:23:52 > 0:23:55and like what they're eating, so I'm over the moon.
0:23:56 > 0:24:00Jamie and his green duck curry, compared to the rest of the room,
0:24:00 > 0:24:03I'm really sorry, there wasn't enough skill involved
0:24:03 > 0:24:05and I think in a quarterfinal,
0:24:05 > 0:24:07you've got to do better than overcooked rice
0:24:07 > 0:24:09and a pretty mediocre curry.
0:24:10 > 0:24:14Liz, her food was cooked well, her sauces were lovely, the dish
0:24:14 > 0:24:19itself looked great, but it didn't belong together on the same plate.
0:24:19 > 0:24:22However, she, in my mind, is a good cook with great technique
0:24:22 > 0:24:25great aptitude for this competition.
0:24:25 > 0:24:27I just can't bear the thought of going home.
0:24:27 > 0:24:30I know I keep saying this, but I don't want to think about that.
0:24:30 > 0:24:33Look what it does just to even think about it.
0:24:35 > 0:24:36I don't know what to do about Hope.
0:24:36 > 0:24:39When you serve a dish like she did and there's very little wrong
0:24:39 > 0:24:43with it, but it doesn't actually excite anybody at all.
0:24:43 > 0:24:46I just thought it showed a little bit of a lack of ambition.
0:24:46 > 0:24:52There's not mistake on the plate, it just doesn't have the wow factor.
0:24:52 > 0:24:56I think I'm a bit in the middle at the moment, maybe towards the bottom.
0:24:56 > 0:24:58I don't know, but...
0:24:58 > 0:24:59it's up to them now, yeah.
0:25:01 > 0:25:05Billy went for really quite a weird, outlandish thing,
0:25:05 > 0:25:08a duck pithivier with Indian flavours.
0:25:08 > 0:25:11I like Billy's bravery, I liked his difference.
0:25:11 > 0:25:14It's not easy to do fusion food.
0:25:14 > 0:25:17I'd like to grab hold of Billy and just steer him a little bit.
0:25:17 > 0:25:21He cooked his dhal three times and there's mess everywhere.
0:25:21 > 0:25:24It's whether we decide to give him another chance or not.
0:25:24 > 0:25:27I don't think I'll be strolling through to the next round.
0:25:27 > 0:25:29I think it'll very much be in the balance, so we shall see.
0:25:32 > 0:25:34It's a big call.
0:25:34 > 0:25:36You want to give someone a chance,
0:25:36 > 0:25:39but you want to make sure they can actually do it.
0:25:50 > 0:25:54I thought today was very, very good indeed.
0:25:54 > 0:25:55Lots of passion,
0:25:55 > 0:25:57lots of great ideas as well.
0:25:59 > 0:26:03The decision we've made is that we will take four of you
0:26:03 > 0:26:04through to the next round.
0:26:08 > 0:26:11The first person going through...
0:26:11 > 0:26:12is Annie.
0:26:12 > 0:26:14Congratulations.
0:26:16 > 0:26:18The second person going through...
0:26:20 > 0:26:23..is Jane.
0:26:23 > 0:26:24Thank you.
0:26:26 > 0:26:29The third person going through to knock-out week...
0:26:33 > 0:26:35..is Liz.
0:26:40 > 0:26:44Our fourth and final person going through to knock-out week...
0:26:49 > 0:26:52..is Billy.
0:26:52 > 0:26:53Congratulations.
0:26:53 > 0:26:57Hope, Jamie, thank you very much for everything.
0:26:57 > 0:26:58Thank you.
0:27:02 > 0:27:04I think I was getting a little bit out of my depth.
0:27:04 > 0:27:07I was just really happy to be here today.
0:27:07 > 0:27:12I had a great time and, yeah, I'm pleased with what I cooked, so yeah.
0:27:13 > 0:27:15Gutted. Really, really gutted,
0:27:15 > 0:27:19but getting this far and John and Gregg enjoying your food
0:27:19 > 0:27:22is a massive accolade for me and I'm really, really pleased.
0:27:29 > 0:27:32I thought it was 50-50 and proved again being the last one
0:27:32 > 0:27:36through for the second time in a row, so making a habit of it.
0:27:37 > 0:27:40Yeah, I am really, really happy.
0:27:40 > 0:27:42Over the moon, so excited.
0:27:42 > 0:27:45Raring to go and get stuck into some more cooking.
0:27:46 > 0:27:48I'm ready for the next stage,
0:27:48 > 0:27:51this is where it starts to get interesting, so, yeah.
0:27:51 > 0:27:53Head down, carry on.
0:27:53 > 0:27:56It's exhilarating, it's a bit like being on a rollercoaster, isn't it?
0:27:56 > 0:27:59When you're on it, you think "Oh, God, what have I done?"
0:27:59 > 0:28:00And it stops for a minute and you're like,
0:28:00 > 0:28:02"Great, I want to get on again."
0:28:04 > 0:28:07Next time, it's knock-out week.
0:28:07 > 0:28:09The best 14 from the heats will compete
0:28:09 > 0:28:11to stay in the competition...
0:28:11 > 0:28:12Time is flying.
0:28:14 > 0:28:16I think you're a genius.
0:28:16 > 0:28:18I absolutely love it.
0:28:18 > 0:28:22..and experience the pressure of their first professional kitchen.
0:28:22 > 0:28:25We're going to get slammed in a minute, come on.