0:00:04 > 0:00:08It's knockout week on MasterChef.
0:00:08 > 0:00:13And the best 14 cooks from the heats are back.
0:00:13 > 0:00:17Seven have cooked their take on John and Gregg's special brief.
0:00:20 > 0:00:23That, to me, is a beefy triumph.
0:00:23 > 0:00:26Jack and Pedro stood out.
0:00:26 > 0:00:29Now, the remaining seven get the chance to prove
0:00:29 > 0:00:31they can compete with the best.
0:00:31 > 0:00:35Let's see if they're as good... Let's see if they can be better.
0:00:58 > 0:01:00Welcome.
0:01:00 > 0:01:04We've seen the Red Aprons cook and I have to tell you,
0:01:04 > 0:01:06their food was very exciting indeed.
0:01:08 > 0:01:12Your job, to cook for us one dish inspired by a family
0:01:12 > 0:01:15favourite or the food of your childhood.
0:01:17 > 0:01:20Three contestants will be leaving the competition.
0:01:21 > 0:01:25Ladies and gentlemen, 90 minutes, let's cook.
0:01:38 > 0:01:42Jen's dishes look good and they taste good.
0:01:42 > 0:01:43She's a quality cook.
0:01:46 > 0:01:48I learned to cook because my dad's a good cook
0:01:48 > 0:01:52and a lot of my flavours that I like have been influenced by him.
0:01:52 > 0:01:54It is really important to me that I do it right
0:01:54 > 0:01:57because I definitely don't want to disappoint my father.
0:02:00 > 0:02:02So I'm doing a roast dinner.
0:02:02 > 0:02:05I've got a really great dad, who has cooked roast dinner for us
0:02:05 > 0:02:08every Sunday, as long as I can remember.
0:02:08 > 0:02:11Even though my brother and I don't live at home any more,
0:02:11 > 0:02:13we still go round every Sunday to eat his dinner.
0:02:13 > 0:02:16A roast dinner's a very comfy thing, but how smart can it be?
0:02:16 > 0:02:18My dad's roast dinners generally have about nine veg,
0:02:18 > 0:02:21Yorkshires, gravy, so I have had to refine it a lot.
0:02:21 > 0:02:24I have plated it up a couple of times
0:02:24 > 0:02:26and I think it looked really pretty.
0:02:30 > 0:02:32She seems like she understands what she needs to do.
0:02:32 > 0:02:36Capture all the textures and flavours of a roast dinner
0:02:36 > 0:02:38and present it in a more stylish manner.
0:02:43 > 0:02:45Natasha, a classic cook.
0:02:45 > 0:02:47Whether it be a chocolate brownie with a bit of popcorn
0:02:47 > 0:02:51of venison with some celeriac mash, her food is delicious.
0:02:51 > 0:02:53She understands what tastes good.
0:02:56 > 0:03:00Personally, it's really important that I get this right today.
0:03:00 > 0:03:04I've worked really hard to get here, so I really want it to be spot on.
0:03:06 > 0:03:09Natasha, you've got lamb with your lamb and some lamb on lamb.
0:03:09 > 0:03:13- Are you doing the world of lamb?- The world lamb, yeah. That's the title
0:03:13 > 0:03:16- of the dish.- Exactly.
0:03:16 > 0:03:20My dad's favourite's lamb shanks, my mum's favourite's the rack of lamb.
0:03:20 > 0:03:25My dish is fillet of lamb, Jerusalem artichoke puree, pea puree and um...
0:03:25 > 0:03:28- Oh, burnt cabbage. - What's burnt cabbage?
0:03:28 > 0:03:31It's half a Savoy cabbage and then you burn the ends
0:03:31 > 0:03:33and you just cook it in butter.
0:03:35 > 0:03:37I'm surprised by this choice.
0:03:37 > 0:03:40Very modern in thought, very modern in style.
0:03:40 > 0:03:43There's no potatoes, there's something that she knows,
0:03:43 > 0:03:46called a burnt cabbage.
0:03:46 > 0:03:49That's the sort of thing that you would normally send back.
0:03:49 > 0:03:5225 minutes gone.
0:03:52 > 0:03:55So you've got an hour and five minutes.
0:04:00 > 0:04:05I see Liz as a very technical cook. She cooks food with real style.
0:04:07 > 0:04:10I absolutely need to ace today.
0:04:10 > 0:04:14I don't want to be in the lower half of the cut.
0:04:14 > 0:04:17What are you making for us, Liz?
0:04:17 > 0:04:21I'm doing some fillet beef with a stew-inspired sauce
0:04:21 > 0:04:24and some cabbage, pomme puree, carrots.
0:04:24 > 0:04:27- I'm also doing a dumpling as well. - And what's the inspiration
0:04:27 > 0:04:29- for this dish? - My mum wasn't a great cook.
0:04:29 > 0:04:32I used to eat tomato sauce sandwiches and biscuits mostly.
0:04:32 > 0:04:35Even though you didn't particularly like your mum's food growing up,
0:04:35 > 0:04:38have you picked this dish because this is one of the dishes
0:04:38 > 0:04:39she did do well?
0:04:39 > 0:04:42Yeah, it's one of the three things that she could cook.
0:04:46 > 0:04:50If Liz can take a steaming hot bowl of comfort food
0:04:50 > 0:04:53and make it look sexy, mate, she's cracked it.
0:04:57 > 0:05:00I love Juanita. She's delivered some of the best dishes I've
0:05:00 > 0:05:02seen in the competition so far.
0:05:04 > 0:05:06She is a great, great contender.
0:05:10 > 0:05:13Juanita, what are you making for us?
0:05:13 > 0:05:17So, this is a nod to my mum's childhood, as well as my own.
0:05:17 > 0:05:20So she grew up in Malta with seven brothers and sisters and during the
0:05:20 > 0:05:24summer, they used to go to the beach every day to catch octopus and crab.
0:05:24 > 0:05:27When we were growing up and we'd have picnics and go crabbing
0:05:27 > 0:05:31ourselves, Mum would pack a very basic picnic of bread,
0:05:31 > 0:05:33olive oil and tomato sandwiches,
0:05:33 > 0:05:36so I thought it would be quite interesting to try and take
0:05:36 > 0:05:39those humble ingredients and try and make them a bit more restauranty.
0:05:39 > 0:05:42You've got an idea of how this dish is going to look at the end,
0:05:42 > 0:05:45- have you? - I've drawn a picture, yeah.
0:05:48 > 0:05:51We've got compressed tomato with horseradish and crab.
0:05:51 > 0:05:55She's making a crispbread from rye, a crab tuile, and then she's
0:05:55 > 0:05:59serving the whole lot with olive oil, encased in a capsule.
0:05:59 > 0:06:03Is it actually going to result in something we want to eat?
0:06:03 > 0:06:06I worry I'm trying to be a bit too wacky,
0:06:06 > 0:06:08but it's too late now to change it.
0:06:10 > 0:06:1350 minutes have gone, you've got 40 minutes left.
0:06:16 > 0:06:19Stuart sprinted in this competition with a calling card that blew
0:06:19 > 0:06:21you and I away.
0:06:21 > 0:06:25He's got to keep on sprinting cos he's set his own benchmark
0:06:25 > 0:06:27and his benchmark is way up there.
0:06:27 > 0:06:30Talking to all the other contestants,
0:06:30 > 0:06:33there's a lot of interesting sounding dishes I'm up against.
0:06:33 > 0:06:37I need to be absolutely perfect with this, or else it's game over.
0:06:39 > 0:06:42You're looking pretty happy with yourself, Stuart.
0:06:42 > 0:06:44Yeah, I'm happy to be here today.
0:06:44 > 0:06:48I'm making a pumpkin bavarois with baked apple puree
0:06:48 > 0:06:52and oatmeal biscuit crumb. It's inspired a little bit by my nan.
0:06:52 > 0:06:55When I was young, she used to cook me this like custard,
0:06:55 > 0:06:57which was so thick, you could carve it.
0:06:57 > 0:06:59We also had an apple tree in the garden,
0:06:59 > 0:07:02so she used to make amazing apple crumbles.
0:07:02 > 0:07:03It's not an apple crumble,
0:07:03 > 0:07:07I'm not pretending it's an apple crumble, but it's inspired by the sort of flavours
0:07:07 > 0:07:10and textures that I remember from that time in my childhood.
0:07:12 > 0:07:14He wants the flavours of apple crumble,
0:07:14 > 0:07:18but he also wants the flavours of pumpkin and cinnamon.
0:07:18 > 0:07:20Wow! That could be quite exciting.
0:07:27 > 0:07:31Billy is a risk taker, he's adventurous.
0:07:31 > 0:07:35I think a duck curry pie illustrates the adventure of Billy.
0:07:35 > 0:07:39Not sure whether I've improved yet. I still seem to be making
0:07:39 > 0:07:40small mistakes.
0:07:40 > 0:07:43Still adding a lot on the plate, still rushing around like a madman.
0:07:43 > 0:07:47I don't think that's going to change. I think that's just me. I'm always going to be like that.
0:07:47 > 0:07:50Whether I'm cooking here or I'm cooking at home.
0:07:52 > 0:07:56- Billy, what's your dish?- I'm doing a take on beef and oysters.
0:07:56 > 0:08:00Pan-fried fillet steak with braised cheek in beer and honey.
0:08:00 > 0:08:03Oyster beignet. Sea vegetables, samphire, sea purslane.
0:08:03 > 0:08:05- What's inspired beef and oysters? - That was with my nan.
0:08:05 > 0:08:08I used to go and stay at her caravan every summer with my brother
0:08:08 > 0:08:10and some friends and she was quite thrifty,
0:08:10 > 0:08:13so that's where the ox cheek comes in, cos she used to do stews.
0:08:13 > 0:08:14That's my doff my cap to her.
0:08:14 > 0:08:17Then, oysters because it's something I love, my brother loves,
0:08:17 > 0:08:20my dad loves. I'm hoping for a perfect dish.
0:08:20 > 0:08:22I haven't given you guys a perfect dish yet.
0:08:25 > 0:08:27Pretty nervous right now for Billy
0:08:27 > 0:08:30because I'm not sure the world of the sea and the world of the
0:08:30 > 0:08:33meadow go together quite as well as he thinks they do.
0:08:40 > 0:08:42For me, Chris takes the humble ingredient
0:08:42 > 0:08:45and makes it truly delicious.
0:08:45 > 0:08:47I've done loads of savoury in the competition.
0:08:47 > 0:08:49I've only done one dessert before,
0:08:49 > 0:08:52so I thought it's time to show my dessert prowess.
0:08:52 > 0:08:55Most of my friends probably think of me as a baker.
0:08:58 > 0:09:01- Why this dish, Chris? - When I was younger,
0:09:01 > 0:09:04we had a blackberry hedge going on to the field in our garden,
0:09:04 > 0:09:06so we used to make things like apple and blackberry pies.
0:09:06 > 0:09:11So what we're doing today, apple and almond blondies with vanilla custard and blackberry sorbet.
0:09:11 > 0:09:14- What's a blondie? - It's kind of like a brownie, in what people would think of with
0:09:14 > 0:09:17chocolate, but we're making it with apple puree, chunks of apple.
0:09:17 > 0:09:21Confident with this dish. I think this is one of my best ones.
0:09:24 > 0:09:27Chris's apple blondie sounds delightful to me.
0:09:27 > 0:09:30Also, he's serving a little mini toffee apple as well
0:09:30 > 0:09:33and we've got a sorbet going on. Lots of tricky things.
0:09:33 > 0:09:37It's whether he can pull them all together into one elegant dessert.
0:09:37 > 0:09:39You have five minutes left.
0:09:39 > 0:09:41Five minutes.
0:09:49 > 0:09:5290 seconds left, that's it. Come on, guys. Please.
0:09:59 > 0:10:01That's it! Stop! Well done!
0:10:01 > 0:10:03Well done.
0:10:06 > 0:10:08Oh, that's pretty, isn't it?
0:10:08 > 0:10:12- What's the green stuff.- Is that pea? - Oyster emulsion.- That's amazing.
0:10:12 > 0:10:16- Why is it green? What do you put in it?- Parsley oil.- That's beautiful.
0:10:16 > 0:10:19Very nice.
0:10:19 > 0:10:21Billy, up you come, please, sir.
0:10:30 > 0:10:33Billy's combined two family favourites.
0:10:33 > 0:10:40Cooking fillet steak with an oyster beignet, beer braised beef cheeks,
0:10:40 > 0:10:46oyster emulsion, samphire, pickled shallots, and dauphinoise potatoes.
0:10:50 > 0:10:53- I think it looks fantastic. - Cheers, John.
0:11:02 > 0:11:07I got immediately the salty flavour of oysters.
0:11:07 > 0:11:10Then I cut into your cheek there, which is soft and rich
0:11:10 > 0:11:13and it's like meat meets butter.
0:11:13 > 0:11:15It's superb.
0:11:15 > 0:11:17Cheers, Gregg.
0:11:17 > 0:11:21This is a very, very grown-up dish.
0:11:21 > 0:11:25It's strong, it's pungent, it's exciting, it's well cooked,
0:11:25 > 0:11:28it's well presented. I absolutely love it.
0:11:30 > 0:11:33Just absolutely blown away by what they thought.
0:11:33 > 0:11:35I'm really, really happy, but yeah,
0:11:35 > 0:11:38it all sinks in and pressure's on for the next round, if I get there.
0:11:41 > 0:11:44- Well done.- Better than I imagined. - That's so amazing.
0:11:46 > 0:11:49Jen, let's see your roast dinner, please.
0:11:55 > 0:11:58Inspired by her dad's roast dinners,
0:11:58 > 0:12:03Jen has cooked a chicken ballotine, with roast potatoes, roast
0:12:03 > 0:12:09parsnips, parsnip puree, a cranberry sauce, and a chicken gravy.
0:12:14 > 0:12:17You've served the roast potatoes as whole potatoes.
0:12:17 > 0:12:20They're lovely things to eat, but they are big and clumpy,
0:12:20 > 0:12:22- if you're trying to paint a picture. - OK.
0:12:31 > 0:12:34The roast chicken, the sausage meat, the cranberry,
0:12:34 > 0:12:37feels like a Christmas dinner to me. Makes me happy.
0:12:37 > 0:12:40- But I'm missing a little flavour. Is that a parsnip puree?- It is.
0:12:40 > 0:12:43It's so mellow, I wasn't even sure whether it was parsnip.
0:12:44 > 0:12:46Just intensify the flavours
0:12:46 > 0:12:49because you make good food that people want to eat.
0:12:53 > 0:12:57I feel OK. I got some really useful feedback.
0:12:57 > 0:12:59I know I can do it better, but it wasn't a disaster.
0:13:06 > 0:13:11Based on her mum's beef stew, Liz has cooked a fillet of beef,
0:13:11 > 0:13:14with pomme puree, dumplings,
0:13:14 > 0:13:18baby turnips, roasted carrots,
0:13:18 > 0:13:20shallots, cabbage and crispy bacon.
0:13:32 > 0:13:36The beef, I just have to give it a couple of chews and it's melted.
0:13:36 > 0:13:40Your sauce is good and rich with red wine.
0:13:40 > 0:13:45What is the absolute treat on there is that mashed potato.
0:13:45 > 0:13:48The rosemary flavour in there is a perfect,
0:13:48 > 0:13:51perfect match to all the other flavours.
0:13:51 > 0:13:53That's lovely, Liz.
0:13:55 > 0:13:59I love the little herby dumpling, your beef was cooked really,
0:13:59 > 0:14:00really well.
0:14:00 > 0:14:03I like the cabbage. It's a very good dish. Back to your best.
0:14:03 > 0:14:05I hope so, yeah.
0:14:05 > 0:14:06- Well done.- Thanks, Liz.
0:14:06 > 0:14:08Thank you.
0:14:14 > 0:14:17I'm thrilled. Really over the moon with the comments.
0:14:17 > 0:14:20Today, I felt like I did myself justice,
0:14:20 > 0:14:22so I'm really pleased about that.
0:14:26 > 0:14:31Natasha has cooked pan-fried lamb fillet and lamb belly, with
0:14:31 > 0:14:34burnt cabbage, Jerusalem artichoke
0:14:34 > 0:14:37puree, pea puree, and a lamb sauce.
0:14:41 > 0:14:43I'm not sure the pretty flowers work with the big chunk of cabbage.
0:14:43 > 0:14:46I think you're stuck between two worlds here.
0:14:46 > 0:14:49You want to go pretty and hearty. Not easy.
0:15:00 > 0:15:01I want more of everything.
0:15:01 > 0:15:03I want more Jerusalem artichoke puree,
0:15:03 > 0:15:07I want more of the crackling cos the crackling is delicious.
0:15:07 > 0:15:10The thing I want less of is burnt cabbage.
0:15:12 > 0:15:14Burnt means one thing - it's burnt.
0:15:14 > 0:15:18I love that crispy lamb belly. You can give me that all day long.
0:15:18 > 0:15:22That is superbly done. I like the burnt bit on the cabbage.
0:15:22 > 0:15:25I think it's going to be John's pet hate of the season.
0:15:25 > 0:15:29I feel like I'm eating disparate parts and not one whole because
0:15:29 > 0:15:33the one thing that would make it whole, that sauce, isn't big enough.
0:15:34 > 0:15:37I am a bit frustrated. I think by trying to make it look
0:15:37 > 0:15:40pretty, just put less on it and I shouldn't have.
0:15:40 > 0:15:42I just feel a bit pants.
0:15:52 > 0:15:57Juanita's dish is inspired by crabbing with her family.
0:15:57 > 0:16:03She's cooked roasted glazed tomato, compressed tomato, stuffed with
0:16:03 > 0:16:05crab, compressed cucumber,
0:16:05 > 0:16:09a tomato mousse topped with crab,
0:16:09 > 0:16:14horseradish cream, rye bread crisps, a crab tuile,
0:16:14 > 0:16:19encapsulated olive oil, and a black pepper crumb.
0:16:21 > 0:16:24I think it's a very, very pretty thing.
0:16:24 > 0:16:27It's a very daring thing to be doing. Cos it's very modern.
0:16:38 > 0:16:40It's delicious.
0:16:40 > 0:16:41Really delicious.
0:16:41 > 0:16:44Every time you think you've got the dish in your head
0:16:44 > 0:16:47and it's all worked out and there's crab and there's tomato and there's
0:16:47 > 0:16:49pepper and there's bread, there's something else,
0:16:49 > 0:16:54like a bit of sweet, salty cucumber, which tastes like the sea.
0:16:54 > 0:16:58For me, it's a delicious, addictive, lovely, lovely thing.
0:17:00 > 0:17:04I think you're a genius. I've never had so many different
0:17:04 > 0:17:08and concentrated flavours of tomato, with crab as a background
0:17:08 > 0:17:11and then pepper, I think is quite extraordinary.
0:17:11 > 0:17:14I think you can only eat food like this at some extraordinary
0:17:14 > 0:17:18kitchens around the world. I think that is absolutely genius.
0:17:18 > 0:17:22- Congratulations.- Cheers, thank you very much.- Exceptional.
0:17:26 > 0:17:30That is just the most awesome feedback ever.
0:17:30 > 0:17:35Yeah, it's still sinking in. I feel a bit dizzy. Amazing.
0:17:42 > 0:17:44Chris has cooked an apple
0:17:44 > 0:17:50and almond blondie with apple crisp, toffee apple,
0:17:50 > 0:17:54poached blackberries, a blackberry sorbet and a vanilla custard.
0:18:04 > 0:18:07I really love that sorbet with the blackberries, which is
0:18:07 > 0:18:11sharp and sweet, and the blackberry sauce, which is slightly sour.
0:18:11 > 0:18:14And your toffee apples and your apple crisps.
0:18:14 > 0:18:17What I don't like is I don't like the blondie.
0:18:17 > 0:18:21- Right.- I find it a bit stodgy, a bit sweet, and I find it a bit cakey.
0:18:23 > 0:18:28I like the blondie. I was brought up with big, thick, sticky puddings.
0:18:28 > 0:18:30I do however though think we've got no elegance
0:18:30 > 0:18:35and I think the problem comes from a great big lump of blondie.
0:18:35 > 0:18:38- There we are. Thank you very much. - Thanks, Chris.- Thank you.
0:18:39 > 0:18:44I'm pretty gutted, to be honest. I was reasonably happy with my dish.
0:18:44 > 0:18:46I kind of maybe get the point about the elegance,
0:18:46 > 0:18:50but it was supposed to be a bit of a comfort dish, so pretty gutted.
0:18:58 > 0:19:03Stuart has made his take on his nan's apple crumble and custard.
0:19:03 > 0:19:08Spiced pumpkin bavarois, topped with sugar work, baked apple
0:19:08 > 0:19:13puree, spiced oat biscuit, and caramelised pumpkin seeds.
0:19:17 > 0:19:21That's stunningly good work. That, to me, is an elegant bowl of yum.
0:19:32 > 0:19:37It's really, really good! It's got the flavours of Bonfire Night.
0:19:37 > 0:19:40I love the oaty biscuit, which is spiced and sweet,
0:19:40 > 0:19:42with the sweet caramel around your pumpkins.
0:19:42 > 0:19:46Little bits of apple puree, which are soft but still sharp and lovely.
0:19:46 > 0:19:51Your bavarois as soft as it likes. And just a hint of pumpkin.
0:19:51 > 0:19:54Textures are great, the flavours are good. I like it a lot.
0:19:57 > 0:20:00Slight sweetness of pumpkin, still quite earthy.
0:20:00 > 0:20:05Oats, sweet apple, cinnamon. I mean, those things work.
0:20:05 > 0:20:07They work brilliantly well.
0:20:07 > 0:20:09That's you at your best. That's good!
0:20:10 > 0:20:12I couldn't be happier, frankly.
0:20:12 > 0:20:16Up until a week ago, I'd never made one of these before, so yeah,
0:20:16 > 0:20:18happy man. Happy man.
0:20:21 > 0:20:23Incredible. Absolutely incredible.
0:20:23 > 0:20:26You don't need me to tell you that the
0:20:26 > 0:20:29standard of cooking in this room was extraordinary.
0:20:32 > 0:20:36As you know, the Red Aprons have cooked already
0:20:36 > 0:20:39and they too had a very strong round.
0:20:42 > 0:20:46Thank you very much indeed for making our decision really tough.
0:20:55 > 0:20:58- Hi, guys.- Hi.
0:21:06 > 0:21:08They are amazing.
0:21:08 > 0:21:10I was just absolutely blown away by some of the stuff on there.
0:21:10 > 0:21:12Yeah, I think we've got some incredible talent
0:21:12 > 0:21:15and we've got some exceptional talent.
0:21:15 > 0:21:18Pedro and Jack, straight through from the first seven.
0:21:18 > 0:21:22Exciting, well executed, and without fault.
0:21:22 > 0:21:25Who goes straight through from this round?
0:21:25 > 0:21:27Easy! Juanita,
0:21:27 > 0:21:29and Billy.
0:21:32 > 0:21:36- Agreed.- That was easy.- And Stuart.
0:21:36 > 0:21:39They're outstanding. Restaurant quality.
0:21:39 > 0:21:41Who's your next favourite?
0:21:41 > 0:21:44I'd like to put Annie through to the next round.
0:21:44 > 0:21:45You know I love my desserts,
0:21:45 > 0:21:47but I've never had a dessert in a book before.
0:21:47 > 0:21:50She's a great cook. She's a great cook.
0:21:50 > 0:21:54I want to put a marker in the sand for Jacob. He really pushes himself.
0:21:54 > 0:21:56He's interesting as a cook.
0:21:56 > 0:22:02Oh, Liz! Liz with her deconstructed stew. That tasted good, really good.
0:22:02 > 0:22:03We've put eight straight through.
0:22:03 > 0:22:06That leaves us six cooks to talk about.
0:22:06 > 0:22:08We're going to lose at least three of them.
0:22:08 > 0:22:12From the Blues, we have Natasha, Chris, and Jen.
0:22:13 > 0:22:20And then from the Red round, we've got Jane, Julie, and Mike.
0:22:20 > 0:22:22Jane had a bit of a mare, I have to say.
0:22:22 > 0:22:26Trout Scotch egg, the egg white wasn't cooked in the centre.
0:22:26 > 0:22:30I'm really sad for her because I believe she's a brilliant cook.
0:22:30 > 0:22:36If, by the skin of my teeth, I do get through, then it's a lesson learned.
0:22:36 > 0:22:40The thing is with Julie, it's the same story all the way through,
0:22:40 > 0:22:43and that's presentation. That pheasant breast was hacked to bits.
0:22:43 > 0:22:46At the end of the day, I've done what I've done.
0:22:46 > 0:22:49There's nothing I can do to change it now.
0:22:49 > 0:22:51I just want to keep on going.
0:22:51 > 0:22:56Mike's dessert was OK, however in a room full of good cooks,
0:22:56 > 0:22:59I think Mike's effort looks dangerously ordinary.
0:22:59 > 0:23:01I think I did enough, personally.
0:23:01 > 0:23:04Whether it's enough for John and Gregg to put me through,
0:23:04 > 0:23:06we'll have to wait and see.
0:23:06 > 0:23:09Natasha with her lamb, there wasn't that much wrong with it,
0:23:09 > 0:23:12except that it needed to taste more of Jerusalem artichokes,
0:23:12 > 0:23:13more of peas, more of lamb.
0:23:13 > 0:23:16What I didn't want more of was burnt cabbage.
0:23:16 > 0:23:19I'm disappointed for me because I feel like I can do better.
0:23:19 > 0:23:22It's really nerve-racking, waiting for them.
0:23:22 > 0:23:27Jen is safe and solid, but she's not reaching yum.
0:23:27 > 0:23:29She's not getting to delicious.
0:23:29 > 0:23:32I don't think mine was a bad dish, by any means,
0:23:32 > 0:23:36but it wasn't sensational and there have been sensational dishes.
0:23:36 > 0:23:38Chris made us an apple blondie.
0:23:38 > 0:23:40As much as I loved all the blackberry bits,
0:23:40 > 0:23:44- I didn't like the blondie.- I found Chris' dessert a little uninspiring.
0:23:44 > 0:23:48I still like the dish, but what will be, will be, I suppose.
0:23:53 > 0:23:57Who is falling behind? Who is not going to keep up the pace?
0:24:19 > 0:24:21You are incredible cooks.
0:24:21 > 0:24:25Stone the crows! Outstanding work!
0:24:27 > 0:24:33We believe over the two rounds, there were five exceptional cooks.
0:24:34 > 0:24:36Jack.
0:24:43 > 0:24:45Pedro.
0:24:45 > 0:24:46(Cheers.)
0:24:46 > 0:24:47(Thank you.)
0:24:50 > 0:24:51Juanita.
0:24:58 > 0:25:00Billy.
0:25:04 > 0:25:06And Stuart.
0:25:11 > 0:25:15Congratulations, you five. Exceptional cooking.
0:25:15 > 0:25:18You're going straight through. Well done.
0:25:31 > 0:25:35There were three other cooks who really stood out from the crowd.
0:25:38 > 0:25:40Those three cooks are
0:25:40 > 0:25:42Annie,
0:25:45 > 0:25:47Jacob,
0:25:51 > 0:25:52and Liz.
0:25:58 > 0:26:00Congratulations. Please join the other five.
0:26:13 > 0:26:15The three people leaving us...
0:26:23 > 0:26:24Chris,
0:26:32 > 0:26:34Mike,
0:26:42 > 0:26:43and Julie.
0:26:45 > 0:26:48I'm sorry, guys. Thank you very much for your hard work.
0:27:01 > 0:27:05It's been a memory that will go with me for ever and a day.
0:27:05 > 0:27:07And it's made me challenge myself.
0:27:07 > 0:27:11I'm gutted to be leaving. I thought I'd maybe done enough. So...
0:27:11 > 0:27:13But clearly not.
0:27:13 > 0:27:15At least I can go out, hold my head up high
0:27:15 > 0:27:17and just say I've been part of this.
0:27:17 > 0:27:19Just disheartened that I've got to go.
0:27:26 > 0:27:30Great bunch of cooks! An amazing bunch of cooks! Well done!
0:27:30 > 0:27:32Well done!
0:27:32 > 0:27:34Just thrilled! Absolutely thrilled!
0:27:37 > 0:27:40It is very exciting. It's also daunting.
0:27:40 > 0:27:42And it's nerve-racking.
0:27:42 > 0:27:4611 people left. It's just a great feeling.
0:27:57 > 0:28:01Tomorrow night, the contestants are split into two groups
0:28:01 > 0:28:02and five of them...
0:28:02 > 0:28:04Oh, man!
0:28:04 > 0:28:08..get their first taste of a professional kitchen...
0:28:08 > 0:28:10It is just out of control!
0:28:10 > 0:28:15..before having to impress one of the world's most respected chefs.
0:28:15 > 0:28:18I can't fault it. I think it's fabulous.