0:00:02 > 0:00:05It's the final round of Knockout Week.
0:00:05 > 0:00:08We're going to get slammed in a minute.
0:00:08 > 0:00:12The contestants have felt the heat of their first professional kitchen.
0:00:12 > 0:00:14Ooh! No!
0:00:14 > 0:00:17Stuart, are you coming to the pass in one minute?
0:00:17 > 0:00:20- I...I'm so lost.- Now!
0:00:20 > 0:00:22- No,- yes, Chef. Right now!
0:00:22 > 0:00:24It is just out of control.
0:00:25 > 0:00:28And cooked for one of the world's most respected chefs.
0:00:31 > 0:00:35I can't fault it. I think it's fabulous.
0:00:35 > 0:00:40Now, the final nine are back to fight for a place in the semifinals.
0:00:43 > 0:00:46I don't know how they learned to cook the way they do,
0:00:46 > 0:00:49- but this is an incredible competition.- Today excites me.
0:00:49 > 0:00:52You and I are in for a great day and at the end of it,
0:00:52 > 0:00:54a really tough judging decision.
0:01:09 > 0:01:11Welcome back.
0:01:11 > 0:01:13There's only one thing in between you
0:01:13 > 0:01:16and a place in the semifinal and that's this dish.
0:01:18 > 0:01:22The dish has got to show skill, it's got to be beautiful,
0:01:22 > 0:01:24and it's got to taste amazing.
0:01:25 > 0:01:29At the end of this, one of you is leaving the competition.
0:01:30 > 0:01:33Don't let it be you.
0:01:33 > 0:01:36Ladies and gentlemen, 90 minutes. Let's cook.
0:01:45 > 0:01:48The cooks we have in this competition started in a good
0:01:48 > 0:01:51place and they've just got better and better.
0:01:57 > 0:02:01Oh, Billy! Wild, dangerous, pushes it!
0:02:01 > 0:02:06Cooks on the edge, but it can be and it regularly is incredible.
0:02:09 > 0:02:13- Are you going for this, Billy? Are you going for this competition? - Yeah, massively.
0:02:13 > 0:02:15Absolutely, I'm a competitive chap at heart anyway,
0:02:15 > 0:02:18- so I wouldn't enter a competition if I didn't think I could win.- Wow!
0:02:18 > 0:02:22- So, we're here, last nine, so why not?- Why did you choose to do a dessert today?
0:02:22 > 0:02:25I just thought I should show you that I can cook desserts,
0:02:25 > 0:02:27I'm not just a meat and two veg chap.
0:02:27 > 0:02:30Billy, I don't think by any stretch of the imagination I would ever
0:02:30 > 0:02:33have you in the bracket of meat and two veg, son.
0:02:33 > 0:02:34What is your dessert?
0:02:34 > 0:02:39A pear frangipane tarte fine with poached pears, almond tuile,
0:02:39 > 0:02:42and a sherry vinegar ice cream.
0:02:42 > 0:02:44- Really?- Really, yup.
0:02:44 > 0:02:46- Looking forward to it.- Cheers.
0:02:46 > 0:02:48'The ice cream is my nemesis.'
0:02:48 > 0:02:51I've tried to do an ice cream previously in a competition
0:02:51 > 0:02:57and it failed to set, so fingers crossed it comes out OK.
0:02:57 > 0:03:01A sherry vinegar ice cream, something I've never had before.
0:03:01 > 0:03:05I just hope that that sherry vinegar doesn't curdle the milk.
0:03:05 > 0:03:07Please work.
0:03:12 > 0:03:15We love Jane's food, but she needs to raise it up,
0:03:15 > 0:03:19she knows that, but she's struggling to find a style.
0:03:19 > 0:03:22The last round with Marcus Wareing, I just thought it was
0:03:22 > 0:03:26an incredible learning experience for me and hopefully,
0:03:26 > 0:03:29I made a few errors on there that I won't be doing again.
0:03:31 > 0:03:33When I see a Jane smile,
0:03:33 > 0:03:37- I realise everything's all right in the MasterChef kitchen. - I wish. Yesterday, I thought
0:03:37 > 0:03:42about what the dish was going to look like, not what it tastes. And I'm usually all about the flavour.
0:03:42 > 0:03:46- And it was a big learning curve and I really took it on board. - So what do you do now?
0:03:46 > 0:03:51This is a dish that I love, it's roast pheasant breast with chestnuts and apple.
0:03:51 > 0:03:53- What's a snapple? - Chestnuts AND apple!
0:03:53 > 0:03:55SHE CHUCKLES
0:03:55 > 0:03:58- I thought you said a chestnut snapple.- No! - SHE LAUGHS
0:04:02 > 0:04:07Jane's done a lovely rich woody cider sauce, roast potatoes,
0:04:07 > 0:04:11some kale, and apples and rosemary and chestnut puree.
0:04:13 > 0:04:15Sounds good.
0:04:16 > 0:04:1920 minutes gone. You've got an hour and ten left.
0:04:22 > 0:04:26Jack takes an idea and turns it completely on its head.
0:04:26 > 0:04:29He's clever, he's inventive, he's very, very interesting.
0:04:31 > 0:04:34I practised this dish, I think, three times and each time,
0:04:34 > 0:04:36I've swapped and changed.
0:04:36 > 0:04:40It finally is coming together, I think. Hopefully.
0:04:41 > 0:04:43What are you making?
0:04:43 > 0:04:46I'm going for big, gutsy flavours today, so I'm doing pork belly,
0:04:46 > 0:04:51pig cheek tortellini, butter beans and a whipped lardo.
0:04:51 > 0:04:54Excuse me one minute.
0:04:54 > 0:04:55Back in the room.
0:04:55 > 0:04:58- Keep going, Jack.- Will do. Will do.
0:05:00 > 0:05:04Jack obviously has a plan. And there's nothing crazy on that plate.
0:05:04 > 0:05:06It's pork and beans.
0:05:06 > 0:05:09But how that dish is going to come together, I'm not sure.
0:05:13 > 0:05:17Natasha is a very gifted pastry cook.
0:05:17 > 0:05:19Her desserts are incredible.
0:05:22 > 0:05:26- You're sticking with puddings? - I'm sticking with puddings.- Why? - I love a pudding.
0:05:26 > 0:05:30- So I'm going to stick to what I know and what I like. - What are you making today?
0:05:30 > 0:05:32I'm making a hazelnut praline semifreddo with a baked
0:05:32 > 0:05:35chocolate ganache and a chocolate crumb.
0:05:35 > 0:05:39- Oh, Natasha. I do like you and a pud, mate. I so do!- Thank you.
0:05:42 > 0:05:45We've got sugar going into caramel to make a hazelnut praline,
0:05:45 > 0:05:49we've got a caramel sauce, we've got a backed chocolate ganache.
0:05:49 > 0:05:51I've never heard of so much sugar.
0:05:51 > 0:05:54That's sweet.
0:05:54 > 0:05:57Guys, you're now halfway. All right? You've got 45 minutes left.
0:06:03 > 0:06:08I find Stuart slightly frustrating in that I know he can be brilliant.
0:06:08 > 0:06:11And I know he can slip in to average.
0:06:11 > 0:06:15He's got to deliver one of his knockout dishes today.
0:06:16 > 0:06:19No, there's no margin for error at the moment.
0:06:19 > 0:06:22The pressure is immense because you're in, you've
0:06:22 > 0:06:26got your 90 minutes and that's it, there's nothing else quite like it.
0:06:28 > 0:06:32- Stewart, when you're good, you are exceptionally good.- Thank you.
0:06:32 > 0:06:34Can you find consistency, do you think?
0:06:34 > 0:06:36Today, I'm really happy with what I'm doing,
0:06:36 > 0:06:40so I need to get everything that's on my plate just spot-on and deliver
0:06:40 > 0:06:43bags of flavour and something that looks incredible as well.
0:06:43 > 0:06:45I just want you to cook like I know you can, mate.
0:06:45 > 0:06:48- I will do my very best, Gregg. - I'm sure you will.
0:06:49 > 0:06:53Stuart's dish intrigues me. Grouse, parsnips and beetroot.
0:06:53 > 0:06:58But he's making a sauce from the beetroot, he's making a puree from the parsnip.
0:06:58 > 0:07:02The grouse leg, he's taking and he's braising and turning it into a little bonbon,
0:07:02 > 0:07:04which has got a crust on the outside.
0:07:04 > 0:07:08It's daring, it's inventive, it's interesting and quite exciting.
0:07:13 > 0:07:17I like Annie because she is brave enough to keep her food simple,
0:07:17 > 0:07:20because she has worked out that the most important
0:07:20 > 0:07:23thing about a dish is what it tastes like.
0:07:23 > 0:07:25Boys and girls, watch out for Annie.
0:07:27 > 0:07:31- How much are you enjoying this competition? - I'm having a great time.
0:07:31 > 0:07:34- You really are as well, aren't you? - Yeah.- What are you making today?
0:07:34 > 0:07:38I am doing pan-fried sea bass with mushrooms three ways -
0:07:38 > 0:07:41mushroom puree, roasted mushrooms, and pickled mushrooms.
0:07:41 > 0:07:46And I'm serving it with sprout tops and broccoli stems.
0:07:46 > 0:07:47And a caper butter sauce.
0:07:47 > 0:07:51- Sounds a little unusual, but by now, I trust you.- OK. Good.
0:07:54 > 0:07:59Annie is full of surprises. And this dish from her is a real surprise.
0:07:59 > 0:08:03It sounds more like the scraps of leftover challenge than it
0:08:03 > 0:08:06does actually a dish which has been created for this.
0:08:06 > 0:08:09Mushrooms and fish. Yes, it works.
0:08:09 > 0:08:13I made it yesterday and ate it in about 60 seconds,
0:08:13 > 0:08:14so I think that's a good sign.
0:08:14 > 0:08:1830 minutes left and it's going to fly.
0:08:20 > 0:08:25Juanita could be one of the best cooks in the competition.
0:08:27 > 0:08:28If she finds consistency.
0:08:28 > 0:08:30What are we going to get today?
0:08:30 > 0:08:34I have no idea and I'm waiting for it anxiously.
0:08:34 > 0:08:36I feel more pressure than ever today cos
0:08:36 > 0:08:40I just really want a place in that final eight, so I'd be so happy.
0:08:41 > 0:08:44How have the last couple of rounds been for you, Juanita?
0:08:44 > 0:08:47Professional kitchen, not a good day.
0:08:47 > 0:08:51- The last round with Marcus Wareing, amazing.- And his feedback to you? How do you feel that went?
0:08:51 > 0:08:56Really well, though I have to be honest, I was kind of just looking into his eyes. I'm not really sure
0:08:56 > 0:09:00- I heard everything that he said, but I think it was good, yeah. - What are you making today?
0:09:00 > 0:09:03Pan-fried halibut with lots of textures of cauliflower,
0:09:03 > 0:09:05all tied together with curry oil
0:09:05 > 0:09:08and I'm doing a lardo crisp to add a bit of naughty fatness to it all.
0:09:08 > 0:09:11Juanita, when you're good, you're very, very good. Fingers crossed.
0:09:11 > 0:09:12Thank you.
0:09:14 > 0:09:17Halibut, a thick piece of fish, meaty as you like.
0:09:17 > 0:09:19Get it right, it's a wonderful thing.
0:09:19 > 0:09:22Get it wrong, overcooked, it's like cotton wool.
0:09:22 > 0:09:26Undercooked, it's flabby, chewy, horrible thing.
0:09:28 > 0:09:31I've always seen Jen as a classic cook, as a safe cook.
0:09:31 > 0:09:34She has started to break out of that.
0:09:34 > 0:09:37Perhaps Jen is getting a little bit more daring.
0:09:37 > 0:09:40I feel excited about today. I've practised my dish I'm doing
0:09:40 > 0:09:43several times, so I just really want to make sure that
0:09:43 > 0:09:47I do it right today and get into the semifinals.
0:09:47 > 0:09:50- Jen, you're making a pudding. - I am doing a pudding.
0:09:50 > 0:09:53Chocolate, cherry and almond brownie with chocolate
0:09:53 > 0:09:57- and almond macarons, a cherry sauce and Amaretto cream.- Why this?
0:09:57 > 0:10:00- Why a brownie? - The key thing here is the flavours.
0:10:00 > 0:10:03They're all flavours that are some of my absolute favourites.
0:10:03 > 0:10:06And the brownie just gives a really lovely texture.
0:10:06 > 0:10:08Oh, I'd love to eat it with a great big spoon.
0:10:08 > 0:10:11I just don't know how you make it pretty. That's over to you.
0:10:11 > 0:10:12Hopefully I'll do well.
0:10:14 > 0:10:16Chocolate brownie at this stage of the competition!
0:10:16 > 0:10:18It better be a good brownie.
0:10:18 > 0:10:21It needs to be crispy on the outside, stodgy in the centre
0:10:21 > 0:10:23and cooked properly all the way through.
0:10:28 > 0:10:32The lowlight of the competition so far was what happened with Marcus.
0:10:32 > 0:10:35There are errors all over this plate.
0:10:35 > 0:10:37That is the phrase!
0:10:39 > 0:10:41It chills me to the bone. Really does.
0:10:43 > 0:10:47- Liz, I'm almost scared to ask you how you feel.- No, don't be.
0:10:47 > 0:10:50It's all OK. I feel good. I feel good today.
0:10:50 > 0:10:52How did you feel after you'd cooked for Marcus?
0:10:52 > 0:10:56Someone who you respect so much and not impressing them
0:10:56 > 0:10:58is really hard to hear.
0:10:58 > 0:11:00You know, I've had to go away and take it as a positive
0:11:00 > 0:11:05- and turn it around and come back swinging.- Go on, Liz.- Cheers.
0:11:05 > 0:11:07- Back in the ring.- Oh, yeah.
0:11:10 > 0:11:15Liz is giving us pork belly served with a fig and apple syrup,
0:11:15 > 0:11:20roasted apples, black pudding and a sauce made from the pork belly.
0:11:20 > 0:11:22I hope those apples are lovely and sour and sharp
0:11:22 > 0:11:24because those figs are really sweet.
0:11:27 > 0:11:29Listen. You've got 15 minutes left.
0:11:33 > 0:11:34Oh, what a day.
0:11:35 > 0:11:39There's this steely silence in here as nine cooks beaver away
0:11:39 > 0:11:43at their one dish to try and get a semifinal place.
0:11:45 > 0:11:49I have to tell you, the smells are fantastic.
0:11:55 > 0:11:56I think I've cooked the fish right,
0:11:56 > 0:12:00so hopefully it all works together as one.
0:12:05 > 0:12:08You have six minutes left.
0:12:08 > 0:12:11TENSE MUSIC PLAYS
0:12:20 > 0:12:23Everything is cooked how I want it. The sauce is good.
0:12:23 > 0:12:25The grouse is...just good.
0:12:27 > 0:12:32TENSE MUSIC CONTINUES
0:12:35 > 0:12:37Last 60 seconds.
0:12:41 > 0:12:44Quick, quick, quick!
0:12:47 > 0:12:50That's it. Stop.
0:12:50 > 0:12:53HE SIGHS
0:12:55 > 0:13:00- A big plate of food, isn't it? - Big boys.- Looks lovely.
0:13:00 > 0:13:03- Stunning. - Tuiles have collapsed a bit.
0:13:06 > 0:13:11First up, company director Liz has made pork belly with
0:13:11 > 0:13:16a pistachio crumbed black pudding bonbon, roasted fennel,
0:13:16 > 0:13:21a fig and apple puree, baked apple and roast potatoes with
0:13:21 > 0:13:26crackling spears served with a pork and apple balsamic sauce.
0:13:26 > 0:13:30I really like this. I think it shows a much simpler
0:13:30 > 0:13:31style from you and I applaud it.
0:13:31 > 0:13:34You're definitely going in the right direction.
0:13:42 > 0:13:46I think it's really, really, very, very good.
0:13:46 > 0:13:50Smoky pistachio nuts, peppery rich black pudding, sweet fig,
0:13:50 > 0:13:52but yet sharp from the apple.
0:13:52 > 0:13:55Your sauce is rich and not too sticky to go with the fat
0:13:55 > 0:13:59sticky pork belly, but you can push it.
0:13:59 > 0:14:01Just a little bit more salt, a little bit more pepper
0:14:01 > 0:14:05because besides that, in my opinion, it's faultless.
0:14:05 > 0:14:08I could be wrong, but I think John Torode just told you to push it
0:14:08 > 0:14:10with salt and pepper.
0:14:10 > 0:14:12LAUGHTER
0:14:12 > 0:14:15- I think he did.- Push it real good. - BOTH:- Push it real good.
0:14:15 > 0:14:19# Da-da-da-da-da-da-da-da-da-da-da
0:14:19 > 0:14:21# Da-da-da-da-da. #
0:14:21 > 0:14:23Right.
0:14:23 > 0:14:27Liz, I think it's yummy, it's moreish, it's cooked really well
0:14:27 > 0:14:29and it tastes great.
0:14:30 > 0:14:32- Happier?- Yes, yes, yes.
0:14:34 > 0:14:36Really, really over the moon with that.
0:14:36 > 0:14:38It's a lot of relief in there, as well,
0:14:38 > 0:14:41but it's mostly just happiness at the moment.
0:14:43 > 0:14:46Juanita's dish is pan-fried halibut
0:14:46 > 0:14:49with textures of cauliflower -
0:14:49 > 0:14:53cauliflower puree, toasted cauliflower,
0:14:53 > 0:14:57pickled Romanesco cauliflower and cauliflower fritters.
0:14:57 > 0:15:02It's finished with a lardo crisp, a curried almond crumb
0:15:02 > 0:15:04and a curry oil.
0:15:11 > 0:15:14Every single mouthful, there's a different experience.
0:15:14 > 0:15:18There's a sharp sensation coming from the pickle with raw
0:15:18 > 0:15:21cauliflower and a piece of beautifully cooked fish.
0:15:21 > 0:15:24Then there's a cauliflower fritter almost like a bhaji with
0:15:24 > 0:15:26a bit of lard and a piece of nicely cooked fish
0:15:26 > 0:15:28with a piece of smoky curry oil.
0:15:28 > 0:15:32It's fascinating, but I don't feel as though I've been comforted by it.
0:15:32 > 0:15:33OK.
0:15:34 > 0:15:36You've cooked the fish well.
0:15:36 > 0:15:39You've got some interesting bits on there,
0:15:39 > 0:15:40but they are just little bits.
0:15:42 > 0:15:46I think I tried to be a bit too wacky, so maybe it was a bit,
0:15:46 > 0:15:48not, you know, big and yummy enough.
0:15:51 > 0:15:56Billy's sweet dish is a pear frangipane tart fine served
0:15:56 > 0:16:01with cider and blackberry poached pears, salted candied almonds,
0:16:01 > 0:16:05an almond tuile and a sherry vinegar ice cream.
0:16:14 > 0:16:16Not a huge fan of this one, Billy.
0:16:16 > 0:16:19Your pastry needs to be cooked longer
0:16:19 > 0:16:22and it needs more pear to make it juicier.
0:16:22 > 0:16:26However, love that sherry vinegar ice cream because you say
0:16:26 > 0:16:29vinegar ice cream and you expect it to be really, really sharp.
0:16:29 > 0:16:32It's not. What it's done is it's taken on the lovely depth
0:16:32 > 0:16:33and sweetness of sherry.
0:16:33 > 0:16:35I'm not as disappointed as Gregg is.
0:16:35 > 0:16:39I like your jewels of poached pear and blackberries and the tuile.
0:16:39 > 0:16:41I think they are really delicious,
0:16:41 > 0:16:44especially with your sherry vinegar ice cream.
0:16:45 > 0:16:48Weren't really the comments I was expecting, in all honesty.
0:16:48 > 0:16:51I thought the criticism was going to come in the ice cream,
0:16:51 > 0:16:52so it shows what I know.
0:16:54 > 0:16:57Mortgage adviser Jen's dish is a chocolate,
0:16:57 > 0:17:01almond and cherry brownie with chocolate filled macarons,
0:17:01 > 0:17:06Amaretto cream and a cherry sauce.
0:17:13 > 0:17:17Your sauce is like one of those medicines you had as a kid
0:17:17 > 0:17:18that you really liked.
0:17:18 > 0:17:22It's got that sweetness that makes you feel good inside
0:17:22 > 0:17:25but I question whether a brownie and a macaron with a sauce
0:17:25 > 0:17:27belong on one plate as a dessert.
0:17:28 > 0:17:30Like your macarons. Really nice.
0:17:30 > 0:17:33They're crispy on the outside, spongy in the middle.
0:17:33 > 0:17:35Your chocolate brownie is dense, but I like the flavour of that
0:17:35 > 0:17:38as well, especially with cherry and cherry and chocolate I like.
0:17:38 > 0:17:41I don't like this sauce. I find it far too sour.
0:17:43 > 0:17:47That dish needed to be perfect and they didn't love it,
0:17:47 > 0:17:48so I don't know.
0:17:52 > 0:17:55Jack has made his take on pork and beans.
0:17:55 > 0:18:00Pork belly with the whipped lardo pig cheek tortellini,
0:18:00 > 0:18:04butter beans with a smoked garlic and butter bean puree,
0:18:04 > 0:18:09Parmesan crisp, crackling and paprika crumb and a chorizo oil.
0:18:18 > 0:18:19Almost.
0:18:19 > 0:18:22And all you had to do was take the cooking juices from your pork
0:18:22 > 0:18:27belly and bathe those tortellini in them because that pork belly
0:18:27 > 0:18:33and those tortellini need sauce, because the rest of it is delicious.
0:18:34 > 0:18:38You cooked your pork belly well, I like your wafer, your cheesy wafer.
0:18:38 > 0:18:41I think the pig's cheek tortellini with the little crispy
0:18:41 > 0:18:44crumb of chorizo is inspired.
0:18:46 > 0:18:50All for a couple of tablespoons of sauce, basically,
0:18:50 > 0:18:52so kicking myself, yeah.
0:18:54 > 0:18:59Natasha has made a hazelnut praline semifreddo with baked chocolate
0:18:59 > 0:19:07ganache, hazelnut crumb, a cocoa nib tuile and a warm caramel sauce.
0:19:07 > 0:19:11MUSIC PLAYS
0:19:15 > 0:19:19Love the semifreddo with that caramel sauce across the top.
0:19:19 > 0:19:21That's wonderful - but the ganache, for me,
0:19:21 > 0:19:24is far too heavy, far too dense.
0:19:24 > 0:19:26That may even make a thud if I drop it.
0:19:26 > 0:19:28THUD
0:19:29 > 0:19:32You made your own praline, you made a semifreddo.
0:19:32 > 0:19:34There's a load, a load of work in here,
0:19:34 > 0:19:38but the addition of chocolate for me, just a bit too far.
0:19:38 > 0:19:40It's just a bit too sweet for me, Natasha.
0:19:43 > 0:19:47I'm a little bit disappointed they didn't love it as much as I do.
0:19:47 > 0:19:49I like the ganache, but it's not for everyone.
0:19:51 > 0:19:57Actor Annie has made pan-fried sea bass with mushrooms three ways.
0:19:57 > 0:20:02Roasted wild mushrooms, pickled chestnut mushrooms and a mushroom
0:20:02 > 0:20:09puree with broccoli stems, sprout tops and a brown butter caper sauce.
0:20:09 > 0:20:15MUSIC PLAYS
0:20:18 > 0:20:21Your fish is just a little bit overdone.
0:20:22 > 0:20:26As to the combination of roasted mushrooms, capers, mushroom puree,
0:20:26 > 0:20:31pickled mushrooms and sea bass with broccoli stems, it's a revelation.
0:20:33 > 0:20:36What links everything together for me, is the use of caper.
0:20:36 > 0:20:39That salty acidity that runs throughout the whole dish.
0:20:39 > 0:20:42I don't know whether I've been spoilt by your previous triumphs,
0:20:42 > 0:20:45but this, this is decent
0:20:45 > 0:20:47but it hasn't reached, for me,
0:20:47 > 0:20:51- the heights that you did before, I'm afraid.- OK.
0:20:54 > 0:20:57A bit frustrated because I knew that things weren't right
0:20:57 > 0:21:00and I just put everything on the plate and I shouldn't have.
0:21:00 > 0:21:01Yeah.
0:21:03 > 0:21:09Stuart has made roast grouse breast on red wine spelt risotto
0:21:09 > 0:21:15with a confit leg meat bonbon, parsnip puree, roast parsnips,
0:21:15 > 0:21:19roast and pickled beetroot and a beetroot and red wine reduction.
0:21:29 > 0:21:31You've cooked that bird very, very well.
0:21:31 > 0:21:34Your puree's well made and I like the sweetness with it
0:21:34 > 0:21:37and I like the spelt. Really interesting, that.
0:21:38 > 0:21:41I don't like it. I'm sorry.
0:21:41 > 0:21:45I don't like sweet parsnip with sweet beetroot and a very,
0:21:45 > 0:21:49- very strong, gamey grouse. I just don't like it.- OK.
0:21:49 > 0:21:52Really odd. That one has completely divided us.
0:21:55 > 0:21:56Bit deflated, obviously.
0:21:56 > 0:21:59It would have been nice to get good comments from both of them,
0:21:59 > 0:22:01but I'll take 50/50.
0:22:03 > 0:22:08Mum-of-four Jane's dish is pheasant with chestnut and apple,
0:22:08 > 0:22:12roast pheasant breast, chestnut puree, pickled apple,
0:22:12 > 0:22:18cavolo nero, a bacon and chestnut crumb and a cider sauce.
0:22:20 > 0:22:23- Lovely looking dish.- Thank you. - Lovely looking dish.
0:22:23 > 0:22:27MUSIC PLAYS
0:22:32 > 0:22:35Well, that pheasant is beautiful.
0:22:35 > 0:22:37Brilliantly cooked and your combination of flavours,
0:22:37 > 0:22:40in my opinion, is nothing short of absolutely excellent.
0:22:40 > 0:22:43My sort of dish, that is. That's absolutely lovely.
0:22:43 > 0:22:45Thank you so much.
0:22:45 > 0:22:47You've done it.
0:22:47 > 0:22:50All I've asked from you is a bit of polish
0:22:50 > 0:22:52because your food has always been delicious.
0:22:52 > 0:22:56You're a generous cook, you cook from the heart and you've done it.
0:22:56 > 0:23:00- You've jumped the big hurdle. Well done.- Thank you very much.
0:23:01 > 0:23:06- I did it! Finally, I did it. - Well done, that was so good.
0:23:08 > 0:23:09Really, really happy.
0:23:09 > 0:23:11I couldn't have asked for better comments
0:23:11 > 0:23:15and I just went back to cooking what I love and it worked, so, yeah,
0:23:15 > 0:23:18I can't be more happy really.
0:23:20 > 0:23:21Oh!
0:23:23 > 0:23:25Thanks very much, everybody.
0:23:25 > 0:23:29We'll call you back in as soon as we possibly can.
0:23:29 > 0:23:33MUSIC PLAYS
0:23:36 > 0:23:38Well, Mr Wallace, the end of knockout week.
0:23:38 > 0:23:42After this decision, we'll have our eight semifinalists.
0:23:42 > 0:23:44I believe three of them cooked very well today.
0:23:44 > 0:23:46I've got three standout dishes.
0:23:46 > 0:23:49My favourite dish was Jane's.
0:23:49 > 0:23:54- I just loved that pheasant. - I'm with you. Jane's a great cook.
0:23:54 > 0:23:57Liz, I thought, had an exceptional round. Absolutely nailed it.
0:23:57 > 0:23:58Well done, Liz.
0:23:58 > 0:24:01Jack, really skilful, real artistry.
0:24:01 > 0:24:03Lovely flavours.
0:24:04 > 0:24:08We're down to six very good, very talented cooks
0:24:08 > 0:24:10and we're going to lose one.
0:24:10 > 0:24:13Can we quickly talk about Stuart, because you didn't like him
0:24:13 > 0:24:16- and I did.- I didn't like the flavours on the plate.
0:24:16 > 0:24:19However, everything was cooked very well.
0:24:19 > 0:24:21Annie.
0:24:21 > 0:24:24Actually, that wasn't her best dish, but it was still a good dish.
0:24:24 > 0:24:26You were right about the capers.
0:24:26 > 0:24:29The capers were the thing that made the whole thing work.
0:24:29 > 0:24:33Juanita, I thought it lacked a little bit of flavour, however you
0:24:33 > 0:24:36can't ignore the amount of work that went into it.
0:24:36 > 0:24:39If you take a cauliflower and try and turn it into five
0:24:39 > 0:24:41different things, that's what's going to happen.
0:24:41 > 0:24:43Billy.
0:24:43 > 0:24:46I was disappointed by Billy's tart. The pastry needed more cooking.
0:24:46 > 0:24:50It needed more pear, however, he made me a vinegar ice cream
0:24:50 > 0:24:53and it was delicious. Absolutely delicious.
0:24:53 > 0:24:54I liked Jen's macaron.
0:24:54 > 0:24:56I liked Jen's brownie with the cherry.
0:24:56 > 0:25:00- I really didn't like that sauce. - I liked that sauce!
0:25:00 > 0:25:01Do you know why I liked that sauce?
0:25:01 > 0:25:03It was sour and sweet at the same time.
0:25:06 > 0:25:10Natasha, I think the hazelnut praline semifreddo was
0:25:10 > 0:25:14a lovely thing, but the addition of chocolate? Far too rich.
0:25:14 > 0:25:17It was as heavy and as dense as you like.
0:25:17 > 0:25:22You know what's coming up. Who isn't going to make it through?
0:25:22 > 0:25:25PIANO PLAYS
0:25:25 > 0:25:27When we line up, I'll be concerned
0:25:27 > 0:25:30that I'll be the one they call out, but we shall see.
0:25:30 > 0:25:34I've put a hell of a lot of work in, so it would be great
0:25:34 > 0:25:37if I could stay, but not a guarantee right now.
0:25:39 > 0:25:42Semifinals are so close.
0:25:42 > 0:25:44I'd be gutted if I went out today.
0:25:44 > 0:25:50PIANO PLAYS
0:25:53 > 0:25:56What a fabulous end to knockout week.
0:26:00 > 0:26:05For us today, there were three cooks that we believe to be
0:26:05 > 0:26:07outstanding.
0:26:07 > 0:26:09- Jane...- Thank you.
0:26:11 > 0:26:14..Liz...
0:26:14 > 0:26:16..and Jack.
0:26:18 > 0:26:21Congratulations, you three. You are semifinalists.
0:26:26 > 0:26:28One of you is leaving the competition.
0:26:32 > 0:26:33The person leaving us...
0:26:40 > 0:26:41..is Natasha.
0:26:43 > 0:26:46- Thanks, Natasha.- Thank you so much. Thanks, everyone.
0:26:46 > 0:26:48MUSIC PLAYS
0:26:50 > 0:26:53Yeah, I've had a great time. It's been brilliant.
0:26:53 > 0:26:57I'm really proud of what I've done. Really proud of what I've achieved.
0:27:02 > 0:27:06Congratulations. Absolutely fantastic.
0:27:08 > 0:27:10Feels very surreal.
0:27:10 > 0:27:12I was convinced I was on the way out.
0:27:14 > 0:27:16Words cannot explain what this is like.
0:27:16 > 0:27:19It's the strangest sensation, but it is absolutely brilliant.
0:27:22 > 0:27:25I think it's going to take tonight to sink in. I am so over the moon.
0:27:27 > 0:27:31Oh, it's brilliant, it's fantastic.
0:27:33 > 0:27:37MasterChef semifinalist. That's the dream, right there.
0:27:43 > 0:27:48Next week... It's the start of the semifinals.
0:27:50 > 0:27:52The contestants will be pushed beyond anything
0:27:52 > 0:27:54they have experienced before.
0:27:54 > 0:27:56Whoa, whoa, whoa!
0:27:56 > 0:27:58ALARM SOUNDS
0:27:58 > 0:27:59Fire, fire, fire.
0:27:59 > 0:28:00Ah!
0:28:00 > 0:28:03I hope that's a drill and not one of our ovens.
0:28:04 > 0:28:08I thought that was smashing. Proper restaurant quality food.
0:28:08 > 0:28:11This is worth the highest standard.
0:28:11 > 0:28:15At the end of the week, only six chefs will remain.