0:00:02 > 0:00:05The MasterChef semifinals continue.
0:00:06 > 0:00:10Last night, this year's best amateurs had their first
0:00:10 > 0:00:11lesson in teamwork.
0:00:11 > 0:00:14Oh, my God!
0:00:14 > 0:00:16You guys are legends!
0:00:16 > 0:00:19But from here on in, it's going to be a battle.
0:00:19 > 0:00:21We are going to push them really hard.
0:00:21 > 0:00:25Tonight, the team challenge escalates.
0:00:25 > 0:00:28Up against it, to say the least.
0:00:28 > 0:00:30Whoa, whoa, whoa!
0:00:30 > 0:00:34And it's sink or swim because one more cook will be sent home.
0:00:34 > 0:00:36Aargh!
0:00:37 > 0:00:40We don't know what's coming up and we need to think on our feet.
0:00:40 > 0:00:43Really just going to come down to instinct, I think.
0:00:43 > 0:00:46I don't think today is as far as I could go.
0:00:46 > 0:00:49I want to take it as far as I possibly can.
0:00:49 > 0:00:52Really couldn't deal with going home very well today.
0:00:52 > 0:00:55At this stage, there is no room for the odd mistake.
0:00:55 > 0:00:58They've now got to cook like they want to win the title.
0:01:08 > 0:01:11Devonport, just west of Plymouth,
0:01:11 > 0:01:14is the biggest naval base in Western Europe.
0:01:25 > 0:01:30Back in 1588, Captain Sir Francis Drake sailed from this coast
0:01:30 > 0:01:34in pursuit of the Spanish Armada.
0:01:36 > 0:01:40And today, it's the home port for 20 of the Royal Navy's ships.
0:01:48 > 0:01:53Welcome to HMS Northumberland here at Her Majesty's naval base,
0:01:53 > 0:01:55Devonport.
0:01:55 > 0:01:57It's seen service in the Gulf
0:01:57 > 0:02:01and recently celebrated its 21st anniversary.
0:02:02 > 0:02:05You today are cooking and serving lunch for the ship's company.
0:02:05 > 0:02:10There are 110 of them. It's a great honour to be on here.
0:02:10 > 0:02:14Make sure you serve a lunch worthy of note.
0:02:14 > 0:02:18At the beginning of the semifinals, we put you in two teams.
0:02:18 > 0:02:19Those teams remain.
0:02:19 > 0:02:24Juanita, Billy, Jane and Annie, you're the blue team.
0:02:24 > 0:02:27And the red team, Jack, Stuart, Jen and Liz.
0:02:27 > 0:02:30At the end of this, Gregg and I will choose our winning team.
0:02:30 > 0:02:34The losing team will go back to the MasterChef kitchen to fight
0:02:34 > 0:02:36it out for their place in the competition.
0:02:36 > 0:02:38I say rally your troops and get ready!
0:02:43 > 0:02:46Massive honour to come and cook for the Navy.
0:02:46 > 0:02:48I mean, we're eight amateur cooks.
0:02:48 > 0:02:50We were cooking in our own kitchens not that long ago,
0:02:50 > 0:02:53and here we are, cooking on the deck of a warship.
0:02:53 > 0:02:56We've got a lot to prove but I think we can do it.
0:02:56 > 0:02:57We're four good cooks.
0:02:57 > 0:03:00We will all stick to that kind of game, really,
0:03:00 > 0:03:02making sure we show what we're about.
0:03:03 > 0:03:06Two mobile kitchens have been specially constructed
0:03:06 > 0:03:08at the stern of the ship...
0:03:10 > 0:03:13..and a dining area in the ship's aircraft hangar.
0:03:19 > 0:03:20For today's lunch,
0:03:20 > 0:03:24each team will be responsible for feeding one of the two tables.
0:03:28 > 0:03:31They each have to create two main courses
0:03:31 > 0:03:35and a dessert to feed 110 members of the ship's company.
0:03:36 > 0:03:38The timeframe, the quality,
0:03:38 > 0:03:41the weird kind of cooking environments and equipment,
0:03:41 > 0:03:43lots and lots of pressure and, you know, as ever,
0:03:43 > 0:03:46I'm just focused on not going home.
0:03:46 > 0:03:48So we have to be on the winning team.
0:03:48 > 0:03:52PCRSCC? Can I speak to the RSCCP, please?
0:03:53 > 0:03:55The first task for the red team
0:03:55 > 0:03:57is to come up with a dish using chicken.
0:03:59 > 0:04:03- Main-wise, we're thinking ballotine, we're leaning towards that, aren't we?- Yeah.
0:04:03 > 0:04:08- We'd like to use all of the chicken. - Like a slice of ballotine each and a chicken breast.- Yeah.
0:04:08 > 0:04:11- I like your idea of black pudding in Porcini.- Also, the black pudding, wrap it in bacon
0:04:11 > 0:04:15and we've got the Porcini mushrooms there as well. Easy in four hours, easy in four hours.
0:04:15 > 0:04:19- We want to use whisky in the main. - We've got ale, as well.- Ooh.
0:04:19 > 0:04:20- With chicken?- No.
0:04:20 > 0:04:24These need to be really rinsed though, because they're salty.
0:04:24 > 0:04:28The blue team have to base their main dish around cod.
0:04:28 > 0:04:31- Beautiful cod.- Do you know, that is brilliant.
0:04:31 > 0:04:34- We could do a cockle broth?- Yeah. Bacon? Have we got any bacon?
0:04:34 > 0:04:36Peas, bacon, cockle broth.
0:04:36 > 0:04:40- I would call it a cockle ragout. - Cockle broth.- Cockle ragout?
0:04:40 > 0:04:43- Mmm, fancy!- What's it called?
0:04:43 > 0:04:48It's called a thing, er, bacon and peas... It's a French name. I've forgotten the name.
0:04:48 > 0:04:51- It's like a fricassee.- Is it a fricassee?- No, I don't know.
0:04:51 > 0:04:54It'll just be a cockle ragout with bacon and peas.
0:04:55 > 0:04:59'Both teams need to offer a vegetarian option
0:04:59 > 0:05:01'and a dessert that caters for 60.'
0:05:01 > 0:05:06- Veg-wise...- We've got great butternut squash.- The butternut squash looks great.
0:05:06 > 0:05:09- We've got everything we need for pasta.- I've made quite a lot of tortellini.
0:05:09 > 0:05:12Well, how time-consuming is that and how many would we need to do?
0:05:12 > 0:05:15How long is it going to take to do 100 tortellini?
0:05:15 > 0:05:18- I mean, Annie did it, didn't she? - Yeah.- In the impression kitchen.
0:05:18 > 0:05:23- Yeah, it's pipe, paint, fold, seal. - Yeah.- Takes...30 seconds.
0:05:23 > 0:05:27- You roll the pasta out and then put the...- You are really confident with pasta.
0:05:27 > 0:05:31- And then put the other sheet on top of it and then and then just cut them out.- Yeah.
0:05:31 > 0:05:35- Let's chuck some booze in there. - Yep. I'd quite like to use a rum, because it's the Navy.
0:05:35 > 0:05:37Or is that a bit too literal?
0:05:37 > 0:05:39So my initial thought was Tarte au Citron.
0:05:39 > 0:05:42- You could put a syrup on the bottom?- Yeah.
0:05:42 > 0:05:45- So when you turned it over you had a syrup...- Or when it's cooked,
0:05:45 > 0:05:48we could poke it and just put the syrup on top and it all...
0:05:48 > 0:05:51- Like an upside-down cake. And then turn it over.- Clever, yes.
0:05:53 > 0:05:55What's the ideas?
0:05:55 > 0:06:00The idea is that we're going to create a ballotine of chicken,
0:06:00 > 0:06:03- going to wrap that in pancetta and fry that off.- Nice.
0:06:03 > 0:06:07- Veg, what about veg?- Tortellini, butternut squash veloute.- OK.
0:06:07 > 0:06:10- Dessert? Why am I looking at you? - LAUGHTER
0:06:10 > 0:06:13Well... So I'm thinking I'm doing a tarte au citron,
0:06:13 > 0:06:16- making a compote from the berries. - What will you do?
0:06:16 > 0:06:19Make two or three enormous lemon tarts and...?
0:06:19 > 0:06:23Big lemon tarts, sliced, I'm thinking, looking at the equipment we've got.
0:06:23 > 0:06:26I like your menus. Do you know what's paramount here?
0:06:26 > 0:06:30Is that everybody has a clear understanding of what they're doing
0:06:30 > 0:06:33and somebody, as well as doing their own job, oversees everything.
0:06:33 > 0:06:35- Yep.- Yeah.
0:06:37 > 0:06:41- Have you made a final decision? - Yes, we have.
0:06:41 > 0:06:44We are going to do pumpkin ravioli with a cream sauce.
0:06:44 > 0:06:47We're doing oven-roasted cod with a cockle ragout.
0:06:47 > 0:06:52For dessert, we are going to do a honey cake, with stem ginger poached plums and almond crumb
0:06:52 > 0:06:55and a duck-egg custard with the vanilla and some spices running through it.
0:06:55 > 0:06:58Good, good, good. I look forward to all of it.
0:06:58 > 0:07:00I do, I look forward to all of it. Good.
0:07:01 > 0:07:04Four hours of cooking.
0:07:04 > 0:07:06This is a massive, massive challenge for anybody.
0:07:06 > 0:07:09I have to tell you right now, I'm a little bit frightened.
0:07:09 > 0:07:13I'm a little bit scared. We're only just starting the cooking
0:07:13 > 0:07:15and there's a lot of work to be done.
0:07:15 > 0:07:17- So it's going to be here. - Just on this side, yeah?
0:07:19 > 0:07:20Guys? We're all clear about
0:07:20 > 0:07:24- what we're doing this first 30 minutes, yep?- Yep.- Yes.- Fab.
0:07:26 > 0:07:29Under the leadership of company director, Liz,
0:07:29 > 0:07:35the first job for project manager Jack is to prep 25 chickens.
0:07:35 > 0:07:37- It's actually quite fun. - It is, actually.
0:07:37 > 0:07:40- We're outside...- So far. It's not that cold. Could be worse!
0:07:40 > 0:07:44Could be sat in my office responding to client e-mails,
0:07:44 > 0:07:47trying to do timing plans and status reports.
0:07:47 > 0:07:51Rather be butchering 25 chickens, personally!
0:07:53 > 0:07:55The red team's main course I think is great.
0:07:55 > 0:07:59Roasted chicken, ballotine chicken, mashed potato, kale, a rich sauce -
0:07:59 > 0:08:01oh, it could be really delicious.
0:08:03 > 0:08:06- Do you reckon I can just force all these in?- Pardon?
0:08:06 > 0:08:07Can I get nine in each of these?
0:08:07 > 0:08:09I'd leave a bit of air to circulate around.
0:08:09 > 0:08:12- I'd rather do them in batches. - Yeah, agreed.
0:08:13 > 0:08:16Research chemist Stuart's taking control of the pasta main,
0:08:16 > 0:08:19and he's made a start on the dough for the tortellini.
0:08:19 > 0:08:21I've made pasta at home before.
0:08:21 > 0:08:25Made quite a few tortellini - never on this sort of scale, admittedly!
0:08:25 > 0:08:27But I'm happy with doing this dish.
0:08:30 > 0:08:32He's built for a pasta machine!
0:08:34 > 0:08:36I wish I hadn't put so many thermals on this morning!
0:08:36 > 0:08:39Strip off, Stu, we don't mind.
0:08:39 > 0:08:41This isn't The Naked Chef!
0:08:42 > 0:08:45In charge of dessert, mortgage adviser Jen
0:08:45 > 0:08:49needs to make the pastry for the seven lemon tarts.
0:08:50 > 0:08:53Dessert, I've got to say, I think is a really big ask.
0:08:53 > 0:08:55Lemon tart, 60 portions of it?
0:08:58 > 0:09:00Is this proving trickier than you thought?
0:09:00 > 0:09:03I didn't anticipate how windy it was going to be,
0:09:03 > 0:09:05so I am finding when I'm trying to very accurately measure
0:09:05 > 0:09:07that things are moving a bit.
0:09:07 > 0:09:10All things considered, the pastry's come out really nice,
0:09:10 > 0:09:13- so should be a good lemon tart. - A good lemon tart on time?
0:09:13 > 0:09:14- Yes.- There's nothing I can do
0:09:14 > 0:09:16to keep the flour on the table, I'm afraid.
0:09:16 > 0:09:18No, but it hopefully gives you a nice dessert.
0:09:20 > 0:09:22What the contestants didn't consider,
0:09:22 > 0:09:25and what I didn't consider, is the wind!
0:09:25 > 0:09:27Every time you try and weigh out flour and sugar,
0:09:27 > 0:09:31it goes flying about four miles off the ship's bow!
0:09:35 > 0:09:37Now put your head in the tray.
0:09:37 > 0:09:39Not your head, THE head. That's it.
0:09:39 > 0:09:42- And then do all the heads first, like that.- Yeah.
0:09:42 > 0:09:45- And then flip them all at the same time, OK?- Yeah.
0:09:48 > 0:09:50Actor Annie is leading the blue team
0:09:50 > 0:09:53and she's put property surveyor Billy
0:09:53 > 0:09:57and mum-of-four Jane in charge of prepping the cod for the main.
0:09:59 > 0:10:02- So you start at the head end and work the other way?- Yeah.
0:10:02 > 0:10:03You can feel the bone, yeah, Billy?
0:10:03 > 0:10:06Don't hack at it, cos then you get a clean fillet, yeah?
0:10:10 > 0:10:13- How many cod have you got to deal with?- Six.
0:10:13 > 0:10:15- And how many fillets have you got to cut out?- 50.
0:10:15 > 0:10:18- 50 bits of fish?- Yeah. - How many have you cut out so far?
0:10:18 > 0:10:20One.
0:10:20 > 0:10:23It's all right, they only take ten minutes to cook, Gregg. It's fine.
0:10:23 > 0:10:25The actual fish we're not worried about.
0:10:25 > 0:10:28How tough is it working with Billy the whirlwind?
0:10:28 > 0:10:30Oh, he's fine, I'll just give him my mum death stare.
0:10:30 > 0:10:32- Is that right?- Yeah.
0:10:32 > 0:10:34We're all right, actually, we work together.
0:10:34 > 0:10:37We're in sync on this dish, we know exactly what we're doing.
0:10:37 > 0:10:38Well done. Well said.
0:10:41 > 0:10:43- Dare you to kiss it.- Oh, no.
0:10:43 > 0:10:46I've kissed a few frogs in my time but not a fish!
0:10:46 > 0:10:49As well as running the blue team,
0:10:49 > 0:10:53Annie has taken on responsibility for their pasta option.
0:10:53 > 0:10:55So I'm just preparing the pumpkins
0:10:55 > 0:10:59that's going to go in our ravioli filling - I'll probably do two.
0:10:59 > 0:11:03- I think one's probably enough for 20, love.- Do you think?- Yeah.
0:11:05 > 0:11:07I'm just going to cover them in nice spices and oil
0:11:07 > 0:11:08and roast them in the oven.
0:11:08 > 0:11:11But it's really difficult to chop 'em!
0:11:12 > 0:11:14Going to be fine, as long as they all listen to me.
0:11:14 > 0:11:17I think I'm going to be a nice team leader.
0:11:17 > 0:11:20- SHE LAUGHS - I hope!
0:11:21 > 0:11:24Do you really need two kilos of pasta dough?
0:11:24 > 0:11:27- For 120 pieces of ravioli... - Oh, I see. OK, fine.
0:11:27 > 0:11:29- A lot of ravioli to make.- Yep.
0:11:29 > 0:11:33I made 150 in the restaurant, so if I can do that, I can do this.
0:11:33 > 0:11:35- How long did that take you, though? - 50 minutes!
0:11:35 > 0:11:39- You can beat that, Annie, I reckon. - Yeah.- You've got it in you today.
0:11:40 > 0:11:43Web producer Juanita is in charge of making
0:00:00 > 0:00:00eight upside-down plum sponge cakes.
0:11:47 > 0:11:49- Have you counted them? - I have been counting them,
0:11:49 > 0:11:51but now I've forgotten.
0:11:51 > 0:11:53Well, there you go. How many do you need per pan?
0:11:53 > 0:11:55I need 64 halves in total.
0:11:59 > 0:12:01I want to put that in a glass of rum and drink it.
0:12:01 > 0:12:03- It smells lovely, doesn't it? - Beautiful.
0:12:05 > 0:12:08I've never done this before. Never.
0:12:08 > 0:12:10So hopefully it'll work!
0:12:12 > 0:12:13The dessert with the plums
0:12:13 > 0:12:16and that sponge with spices in it could be an absolute winner.
0:12:17 > 0:12:20You need a lovely sponge that takes up all the sauce,
0:12:20 > 0:12:23and I'm concerned right now there's a little bit too much sauce
0:12:23 > 0:12:26in those pans and it's going to be sauce more than sponge.
0:12:26 > 0:12:29- Being inventive.- Inventive?- Yeah. - Brilliant. Just what I need.
0:12:29 > 0:12:32I've got 120 people for lunch and you want to be inventive.
0:12:40 > 0:12:45At over 130 metres long and weighing nearly 5,000 tonnes,
0:12:45 > 0:12:49anti-submarine frigate HMS Northumberland
0:12:49 > 0:12:52has to be ready to deal with any deployment...
0:12:52 > 0:12:55Priorities are safeguard navigation-essential supplies...
0:12:55 > 0:12:58..from counter-piracy and drugs operations
0:12:58 > 0:13:00to peacekeeping duties.
0:13:00 > 0:13:03To help deal with the demands of life at sea,
0:13:03 > 0:13:05providing decent food is a priority.
0:13:05 > 0:13:08Getting a good meal on board is absolutely vital.
0:13:08 > 0:13:10Sailors live for...
0:13:10 > 0:13:12scran time, we call it.
0:13:12 > 0:13:14It's the heart of the morale of the ship,
0:13:14 > 0:13:16so it's really important that we feed well.
0:13:16 > 0:13:19Yeah, they're all a demanding bunch,
0:13:19 > 0:13:20but you can't please
0:13:20 > 0:13:22180 people all the time.
0:13:22 > 0:13:25But yeah, generally food is very good on board the ship.
0:13:28 > 0:13:30Your first hour has gone.
0:13:32 > 0:13:34Three hours left.
0:13:36 > 0:13:38With the clock ticking,
0:13:38 > 0:13:40Jack is already behind with the chicken prep
0:13:40 > 0:13:43for 50 portions of ballotine.
0:13:43 > 0:13:46I'm removing the thigh and leg bone.
0:13:46 > 0:13:48The idea is to end up with one flat piece of meat
0:13:48 > 0:13:51which I'm then going to bash and tenderize, flatten,
0:13:51 > 0:13:53and stuff with black pudding.
0:13:53 > 0:13:56You can't just, like, bash through it, you have to make sure
0:13:56 > 0:13:59you haven't got any cartilage or bone left.
0:13:59 > 0:14:03I am concerned about the amount of work it takes to put this
0:14:03 > 0:14:05chicken dish together -
0:14:05 > 0:14:08to bone out 20 pieces of chicken.
0:14:08 > 0:14:10I just hope they've been realistic.
0:14:10 > 0:14:13I'm never eating chicken again. I'll tell you that much!
0:14:16 > 0:14:17For their pasta dish,
0:14:17 > 0:14:22Stuart needs to make the filling for 120 tortellini.
0:14:23 > 0:14:25It's minced shallots and garlic.
0:14:25 > 0:14:28I'm going to get a load of thyme and nuts in there in a minute.
0:14:29 > 0:14:32My big labour-intensive job comes in about half an hour,
0:14:32 > 0:14:34which is filling and rolling all the tortellini.
0:14:34 > 0:14:36I've got 120 of those to do.
0:14:36 > 0:14:38How long is it going to take to make 120 tortellini?
0:14:38 > 0:14:40We've allowed ourselves an hour and a half.
0:14:40 > 0:14:42An hour and a half. How's your maths?
0:14:42 > 0:14:45That's 90 minutes, that's 45 seconds a tortellini.
0:14:45 > 0:14:47Jen will help me out when she's finished with the pie,
0:14:47 > 0:14:48so it won't just be me.
0:14:48 > 0:14:50Look at that, hey.
0:14:50 > 0:14:52It's Jen's world of tarts.
0:14:52 > 0:14:54Oh, Jen, you absolute legend!
0:14:54 > 0:14:55All right!
0:14:55 > 0:14:58- Blind bake them, take them out, trim them...- Yeah.
0:14:58 > 0:15:00- ..brush them with egg...- OK.
0:15:00 > 0:15:02..back in the oven. The egg seals the tart case.
0:15:02 > 0:15:05- So it won't leak. - So they don't leak.- I love it. OK.
0:15:09 > 0:15:13- What's the rice for?- I haven't got enough baking beans for them all.
0:15:13 > 0:15:16- Good. Half and half, then. - Half baking beans, half rice?
0:15:16 > 0:15:18Yeah, because otherwise it won't work.
0:15:18 > 0:15:21You've got the heat from the baking beans, got the rest of the rice.
0:15:21 > 0:15:22OK, yeah.
0:15:27 > 0:15:28Argh!
0:15:30 > 0:15:31- Argh!- I know.
0:15:31 > 0:15:34- Oh, my God. That's so bad. - What's happened?
0:15:34 > 0:15:37I put the rice in without putting the baking parchment.
0:15:37 > 0:15:39It's all right, I'll fix it.
0:15:39 > 0:15:40OK.
0:15:43 > 0:15:48Jane is still filleting 50 portions of cod but Billy needs to
0:15:48 > 0:15:52make a start on cleaning the sand out of over two kilos of cockles.
0:15:54 > 0:15:56Don't worry, Jane, you carry on with the fish.
0:15:59 > 0:16:00Never done this many before.
0:16:07 > 0:16:10- Billy, are you nervous?- No. Ooh!
0:16:10 > 0:16:13- Obviously not.- Just knocking things over as normal, Gregg.
0:16:13 > 0:16:16It wouldn't be me if there wasn't things flying about.
0:16:16 > 0:16:18- Billy, cod, sauce...- Yeah.
0:16:18 > 0:16:21- ..mussels, as well. - Yeah. Potatoes.- Can it be done?
0:16:21 > 0:16:24The cod's going to take between, depending on the oven,
0:16:24 > 0:16:25between 10 and 20 minutes to cook.
0:16:25 > 0:16:28So, obviously, that's the last minute process.
0:16:28 > 0:16:31We can't hold a bit of fish. You have to have it last-minute.
0:16:45 > 0:16:46Everything all right?
0:16:46 > 0:16:49Yeah, I'm just a bit worried that the cockles are very sandy.
0:16:49 > 0:16:53I mean, look at that. That is like it's come out of a sandpit.
0:16:53 > 0:16:55- Oh, no.- I mean, look at the water.
0:16:55 > 0:16:57Oh, what are we going to do?
0:16:57 > 0:16:59I'm literally going to sit these under the tap
0:16:59 > 0:17:01for the next 20 minutes, I think.
0:17:06 > 0:17:11Racing to keep the pasta dish on course, Annie is making the topping.
0:17:12 > 0:17:15It's like a crumb with bread and pine nuts and herbs and stuff,
0:17:15 > 0:17:17so it should be really nice, we hope.
0:17:21 > 0:17:24Her next job is to make the pumpkin puree for the filling.
0:17:29 > 0:17:30Wow.
0:17:30 > 0:17:32- A bit soggy, isn't it?- Yeah.
0:17:32 > 0:17:34Is there any way I can bulk it up, do you think?
0:17:34 > 0:17:36I can put potato through it.
0:17:36 > 0:17:38Well, you can put some pangritata through it.
0:17:38 > 0:17:40Pangritata through it.
0:17:46 > 0:17:49- Better?- Much. - Good, there you go.- Great.
0:17:55 > 0:17:57Quick, quick, quick.
0:17:57 > 0:18:00You have to do it warm otherwise it's not going to come out.
0:18:00 > 0:18:02- Very good.- Oh!- Yay!
0:18:02 > 0:18:04- Ooh!- Right, next one.
0:18:04 > 0:18:07I need to do another four, but they take 15 minutes in the oven,
0:18:07 > 0:18:09so while they're cooking,
0:18:09 > 0:18:11I'm going to get on with the first batch of custard.
0:18:11 > 0:18:15I've got to de-yolk 48 eggs shortly so that will be messy.
0:18:17 > 0:18:20I think we're going to have to rely on Billy and Jane
0:18:20 > 0:18:21to help out quite a lot.
0:18:24 > 0:18:26I've got three litres of custard in here
0:18:26 > 0:18:29and then I need to make another three litres.
0:18:29 > 0:18:32Going to have a really strong arm by the end of it!
0:18:32 > 0:18:35- Have you got all the custard done, darling?- No. One batch.- One batch?
0:18:35 > 0:18:38It takes too long. I just need to get four more loads of cakes on
0:18:38 > 0:18:40and then I'll do another batch.
0:18:40 > 0:18:45CCI/C FCP, report your location and confirm the status of the door.
0:18:45 > 0:18:49BEEPING, SPEECH DROWNED OUT
0:18:49 > 0:18:53There is a fire in the CTO location marking 3J.
0:18:53 > 0:18:56BEEPING CONTINUES
0:18:56 > 0:18:59Just started, caught a little bit, but I think we're all right.
0:19:01 > 0:19:02Fire, fire, fire!
0:19:07 > 0:19:11- Did he just shout fire, fire, fire? - Fire, fire, fire.
0:19:11 > 0:19:14I hope that's a drill and not one of our ovens.
0:19:16 > 0:19:19On a day-to-day basis, when the ship is out on operations,
0:19:19 > 0:19:22we're constantly practising and training, so we have our own
0:19:22 > 0:19:26firefighting teams on board the ship and that's because when we're out
0:19:26 > 0:19:28on the sea, in the middle of the ocean,
0:19:28 > 0:19:31no-one is going to come to our assistance.
0:19:31 > 0:19:35We have to look after ourselves so we train everybody in that ability
0:19:35 > 0:19:37for firefighting, should something go wrong.
0:19:39 > 0:19:43With under two hours to go until service, the red team are just
0:19:43 > 0:19:47rolling out their pasta for the goat's cheese tortellini
0:19:47 > 0:19:51and still have to make 50 portions of chicken ballotine.
0:19:51 > 0:19:54The next half-hour, we need to have made the ballontines
0:19:54 > 0:19:55and the filling.
0:19:55 > 0:19:57I'm going to need your help with that.
0:20:00 > 0:20:03We're not going to bother piping the mixture.
0:20:03 > 0:20:05No, I think we were quite ambitious.
0:20:09 > 0:20:12Liz, we've done it the wrong way. We need to roll it that way.
0:20:12 > 0:20:14It's all right. We can roll it and move it.
0:20:14 > 0:20:16They won't stick together, will they?
0:20:16 > 0:20:19- Yes, the bacon is the wrong way. - It's going to split up like that.
0:20:19 > 0:20:21- It's not going to work. - I think it will.
0:20:23 > 0:20:26Jen has blind baked her seven tart cases
0:20:26 > 0:20:30but she still needs to juice over 30 lemons for the filling.
0:20:30 > 0:20:32Jen on the red team seems very,
0:20:32 > 0:20:35very confident that she can get out lemon tart for everybody.
0:20:35 > 0:20:36I've got my doubts.
0:20:36 > 0:20:40How long are those tarts going to take to bake, Jen, when they've got
0:20:40 > 0:20:42- the filling in? - In my oven, 35 minutes,
0:20:42 > 0:20:44but I think I'm going to need longer in that oven.
0:20:44 > 0:20:46You need to get that filling done pretty quickly otherwise
0:20:46 > 0:20:49- those tarts aren't going to go in. - Yep.- Jen, want a hand?
0:20:49 > 0:20:51- If you've got time, Jack. - I'm more than happy to do that.
0:20:51 > 0:20:54- If you're happy to get on with these.- I'm happy, I'm happy.
0:20:54 > 0:20:58- What do you want me to do? - Basically, 1,250. Thank you.
0:21:03 > 0:21:06- You are a superstar, Jack.- Whoo!
0:21:08 > 0:21:12- Would one of you mind grabbing the oven door for me?- Ready? Go.
0:21:12 > 0:21:15- Thank you.- You're all right, don't worry.- I've spilt it.- Don't worry.
0:21:15 > 0:21:19It doesn't really help when the ovens are not on an even keel.
0:21:22 > 0:21:26- I have just rolled the last bit of pasta.- Get on the filling. Yep.
0:21:26 > 0:21:30- Are you going to start filling now, are you?- Yes, very shortly, yes.
0:21:30 > 0:21:33- We are into our second half, aren't we?- Yep.- Wow.
0:21:36 > 0:21:40The tortellini with the filling inside is a marvellous idea
0:21:40 > 0:21:45but 120 little fiddly pasta parcels. Argh!
0:21:47 > 0:21:49I think this is my life for the next hour and a half.
0:21:54 > 0:21:57Next door in the blue tent, they are falling behind.
0:21:57 > 0:22:00Billy is still getting the grit out of the cockles.
0:22:00 > 0:22:03I'll tell you what, I don't want to see another bit of shellfish
0:22:03 > 0:22:05- for ages- I know. Or another bit of fish.
0:22:05 > 0:22:08Jane's only just finished filleting the cod.
0:22:08 > 0:22:11Annie, we need those potatoes in.
0:22:11 > 0:22:14But Annie hasn't even started rolling out the pasta.
0:22:17 > 0:22:20I'm going to really, really need some help on pasta.
0:22:23 > 0:22:26Guys, can we just come together for one second, please?
0:22:26 > 0:22:28I really need some help with ravioli
0:22:28 > 0:22:30because I don't have enough time to do it.
0:22:30 > 0:22:33I need to start doing the potatoes so if someone can help the ravioli,
0:22:33 > 0:22:35- that's good. - I'm worried about the potatoes.
0:22:35 > 0:22:37William is on the fish dish at the moment.
0:22:37 > 0:22:40We've got to steam them and I've got to sift the sauce about four times.
0:22:40 > 0:22:42I need to do four more cakes and they take 50 minutes.
0:22:42 > 0:22:44I need to crack on with those.
0:22:44 > 0:22:45I need to make another batch of custard.
0:22:45 > 0:22:47So nobody can help me with the ravioli?
0:22:47 > 0:22:50If you give me ten minutes, I'll take the potatoes out of there
0:22:50 > 0:22:52- and come and help you on ravioli. - OK.
0:22:56 > 0:22:59- There's no point panicking. - I know how much we've got to do.
0:23:01 > 0:23:06- Do you want me to stir that?- Yep. - Is it done? Is it all ready to go?
0:23:06 > 0:23:08You two seem to be swapping jobs all the time.
0:23:08 > 0:23:11One minute you're doing ravioli, then mashed potato,
0:23:11 > 0:23:14then you're doing mashed potato, you're doing ravioli.
0:23:14 > 0:23:16- Who's doing what?- We're helping each other out on each job
0:23:16 > 0:23:18so we're swapping over.
0:23:18 > 0:23:21With Billy desperate for help on cockles, Jane steps in.
0:23:21 > 0:23:24- So I just put them in here for now? - Yeah, put them in there.
0:23:24 > 0:23:26Right, where's the piping bag.
0:23:26 > 0:23:28- There you go.- Right, let's go.
0:23:28 > 0:23:31- When do these need to go in the oven?- Now.
0:23:32 > 0:23:37You have one hour until people are eating.
0:23:37 > 0:23:41Outside, there's high winds and the ship is on a lean
0:23:41 > 0:23:45- playing havoc with Jen's lemon tarts.- How are we looking?- Oh!
0:23:47 > 0:23:50I know. I didn't account for the tilt of the oven.
0:23:50 > 0:23:53Well, I mean, you know, you are on an angle, aren't you?
0:23:53 > 0:23:56I'd put a tiny bit more in and when it sets, it might catch it a bit.
0:23:56 > 0:23:58OK, yeah.
0:24:01 > 0:24:04The middle ones are the ones that we need to refill a bit.
0:24:04 > 0:24:07All right, you need to put some more in that one.
0:24:07 > 0:24:11- Careful, careful, careful. - That'll do.
0:24:11 > 0:24:13To keep the tortellini on track,
0:24:13 > 0:24:16Stuart has had to enlist Jack's help.
0:24:16 > 0:24:19One, two, three, four, five, six, eight, nine, ten.
0:24:19 > 0:24:23- How long until you two are done?- Not long, actually. Not long.- Really?
0:24:23 > 0:24:24- 15 minutes.- Perfect.
0:24:29 > 0:24:33For dessert, Juanita still has to make three litres of custard
0:24:33 > 0:24:36but Annie needs her help on pasta.
0:24:36 > 0:24:39I really don't think I'm the best person to be on pasta.
0:24:39 > 0:24:40I'm not very good.
0:24:42 > 0:24:44Someone is going to have to jump on this in 15 minutes
0:24:44 > 0:24:47or else we're not going to have enough custard.
0:24:47 > 0:24:48Nobody wants to commit to it.
0:24:48 > 0:24:51You've got to just stand here and make the pasta.
0:24:51 > 0:24:56- How many people are on ravioli now? - Two.- Three, third person on ravioli.
0:24:58 > 0:25:03- More people making ravioli in this tent than the whole of Italy.- Whoo!
0:25:04 > 0:25:08There are things to do but if we don't get this ravioli course
0:25:08 > 0:25:11out, then we're in deep trouble so we've got to get all hands
0:25:11 > 0:25:13on deck and get this out.
0:25:13 > 0:25:16Annie, you need to really move on this ravioli,
0:25:16 > 0:25:20lovely, because otherwise your wheels are going to fall off.
0:25:25 > 0:25:28- That one looks fine. This one has been on the slope.- Yes.
0:25:28 > 0:25:30Does that mean you can use two thirds of it?
0:25:30 > 0:25:35Yes, anything that has not got enough filling, we won't be using.
0:25:35 > 0:25:40Lemon tart is going to be all right. The major issue here is the chicken.
0:25:41 > 0:25:45I need you to get the ballontines out of that back hob,
0:25:45 > 0:25:47get some frying pans and start frying them off.
0:25:51 > 0:25:54- That won't get done in half an hour. - Just get them in.
0:25:58 > 0:25:59We are really, really tight now.
0:25:59 > 0:26:02There's a lot of detail left to do, so we're up against it,
0:26:02 > 0:26:03to say the least.
0:26:06 > 0:26:09The contestants, they've got their work cut out today.
0:26:09 > 0:26:14There's going to be 110 hungry sailors who want their food on time.
0:26:14 > 0:26:18They want good quality food that they're going to enjoy...
0:26:19 > 0:26:21..and have a tasty meal.
0:26:24 > 0:26:27With the sailors making their way to lunch,
0:26:27 > 0:26:30both teams are still battling to finish their dishes.
0:26:31 > 0:26:34Whoa, whoa, whoa, whoa, whoa!
0:26:35 > 0:26:37Watch out, coming through.
0:26:40 > 0:26:42- We've got to get this fish in.- Yep.
0:26:45 > 0:26:48The red team have pulled together to get their chicken dish
0:26:48 > 0:26:51- ready for service. - Shall we get a production line?
0:26:51 > 0:26:53You take them off the bone and I'll trim it.
0:26:53 > 0:26:55Yes, chicken is looking good.
0:26:55 > 0:26:58MUSIC PLAYS
0:27:00 > 0:27:04Everything on trays and, you know, brought out to us.
0:27:04 > 0:27:07But the blue team are still a long way off.
0:27:07 > 0:27:12- You've got 10 minutes to go.- OK.- And you're still rolling out ravioli.
0:27:12 > 0:27:13And I'm getting scared.
0:27:13 > 0:27:17- Quick, quick, quick, quick, let's go, go, go.- Where's the poke.
0:27:17 > 0:27:19Jane is swinging from the tree tops.
0:27:19 > 0:27:23She must have learnt it from Tarzan because I'll tell you what,
0:27:23 > 0:27:25she's all over the place. She's doing a brilliant job.
0:27:25 > 0:27:27Just got to do as much as we can now.
0:27:27 > 0:27:30If it wasn't for Jane, I think the blue team would be in big,
0:27:30 > 0:27:31big trouble.
0:27:31 > 0:27:34- How is our sauce going, buddy? - It is what it is.
0:27:36 > 0:27:38Five minutes till service.
0:27:38 > 0:27:41MUSIC PLAYS
0:27:45 > 0:27:48- Ravioli?- On.- Right.- Nearly there.
0:27:48 > 0:27:53MUSIC PLAYS
0:27:58 > 0:27:59Come on!
0:28:01 > 0:28:05With all the sailors ready for lunch, both teams must now
0:28:05 > 0:28:10work quickly to get the food out hot in the freezing conditions.
0:28:14 > 0:28:16Very, very nice looking dish.
0:28:16 > 0:28:19Just a drizzle over the chicken.
0:28:19 > 0:28:21Good, take it.
0:28:25 > 0:28:29From Liz's red team, the first main is chicken breast and a chicken
0:28:29 > 0:28:33ballotine wrapped in bacon and stuffed with black pudding.
0:28:33 > 0:28:36It is served with pomme puree, a parsnip croquette,
0:28:36 > 0:28:40curly kale and finished with a chicken jus.
0:28:45 > 0:28:48Yeah, the chicken was absolutely great. Really beautiful.
0:28:48 > 0:28:50However, I suspect as you go along,
0:28:50 > 0:28:53you'll probably hear from quite a few people they want more of it.
0:28:53 > 0:28:55Probably slightly smaller than I'd usually eat.
0:28:55 > 0:28:59I thought that was a starter, sorry. I could take about four of them.
0:29:00 > 0:29:04Everything is very well cooked, buttery mash, soft chicken
0:29:04 > 0:29:07and the sauce is very good indeed. They've got real depth into that.
0:29:07 > 0:29:09There's not a lot of chicken on here.
0:29:09 > 0:29:11- We have to do four at a time, OK?- Yes.
0:29:11 > 0:29:14Try not to put as much sauce on because it's splashing.
0:29:14 > 0:29:17Guys, you've got to work fast. That food is going to go cold.
0:29:17 > 0:29:20- It's windy out there.- The vegetables are blowing all over the place.
0:29:20 > 0:29:23- Good work, guys.- I know, everything is blowing.- That looks great.
0:29:23 > 0:29:25Well done, well done, well done, well done.
0:29:28 > 0:29:34Led by Annie, the blue team's fish main course is oven roasted cod with
0:29:34 > 0:29:39a cockle, bacon and pea ragout, pomme duchesse and a panko
0:29:39 > 0:29:43coated mussel with a garnish of samphire and sea aster.
0:29:45 > 0:29:48Really nice. The fish was really well cooked.
0:29:48 > 0:29:49The sauce was nice as well.
0:29:49 > 0:29:52The cod broke up really, really nicely.
0:29:52 > 0:29:55The quality of the dish, I would happily pay for that
0:29:55 > 0:29:56so it was very, very nice.
0:29:59 > 0:30:02- A very tasty looking plate of food. - Yeah, good dish.
0:30:02 > 0:30:05Sea vegetables, lots of different bits and pieces.
0:30:05 > 0:30:07The fish is cooked really nicely.
0:30:09 > 0:30:12- Come on, guys. Keep on pushing that out.- Madness.
0:30:13 > 0:30:18The pressure is on for both teams to get their second main out.
0:30:18 > 0:30:20- Three vegetarians, please.- Come on.
0:30:24 > 0:30:26Good, let's go.
0:30:26 > 0:30:29The blue team's pasta is ready to serve.
0:30:29 > 0:30:33A pumpkin ravioli with a mascarpone sauce,
0:30:33 > 0:30:37parsley oil and a pine nut and herb breadcrumb.
0:30:43 > 0:30:46I really love the pine nuts and the cheese, as well,
0:30:46 > 0:30:47made it really tasty.
0:30:47 > 0:30:50It was lush. It was really lovely, thank you.
0:30:50 > 0:30:52This is ravioli gate.
0:30:52 > 0:30:55This had the hands of everybody in the team upon it.
0:30:55 > 0:30:58The pasta dough is thick and a bit chewy but I like that
0:30:58 > 0:31:01lovely flavour of sage and rosemary running all the way through it.
0:31:01 > 0:31:04I think the flavours are good. There's a bit of seasoning in there.
0:31:04 > 0:31:06I like this sweetness of the squash.
0:31:06 > 0:31:09It's a little messy. It's a little mushy.
0:31:09 > 0:31:10Another veggie here.
0:31:10 > 0:31:14The blue team have managed to get all their main courses out.
0:31:14 > 0:31:18- Have got all the fish?- Yeah. We've definitely pulled together.
0:31:18 > 0:31:23- I'm really pleased with my team. Happy.- Right, let's clean down.
0:31:23 > 0:31:26All the blue table have got their lunch
0:31:26 > 0:31:29but some of the diners on the red table are still waiting.
0:31:29 > 0:31:32They've finished, we've not started.
0:31:32 > 0:31:35Guys, they're staring at you in wonderment.
0:31:35 > 0:31:39Can't understand why they don't have their lunch. Come on!
0:31:39 > 0:31:42You too. Come on, guys, keep on pushing that out.
0:31:42 > 0:31:44It's not fast enough.
0:31:44 > 0:31:47Oh, can we take a bit more care with what these are looking like?
0:31:47 > 0:31:49Seriously.
0:31:49 > 0:31:53Finally, the red team get the rest of their dishes out.
0:31:53 > 0:31:57Their second option is a goat's cheese ravioli served with
0:31:57 > 0:32:01a butternut squash veloute and toasted breadcrumbs.
0:32:05 > 0:32:07It was really, really nice.
0:32:07 > 0:32:10The flavour of the butternut squash and the goat's cheese
0:32:10 > 0:32:11really came through.
0:32:11 > 0:32:14The flavour was good. The sauce was very nice, yeah.
0:32:14 > 0:32:18I thought it was OK. I thought the pasta was a little bit hard though.
0:32:18 > 0:32:22The pasta is a bit thick. The filling is really dense and hard.
0:32:22 > 0:32:25The breadcrumbs across the top are a little bitter.
0:32:25 > 0:32:28I get a sweet start and a very bitter, bitter finish.
0:32:31 > 0:32:34Clean down, ready for dessert, please.
0:32:34 > 0:32:36Come on, quick, quick, quick, let's go.
0:32:36 > 0:32:40- The tarts need to be sliced and then just dressed.- OK.
0:32:40 > 0:32:44There's no letup for the red team racing to get their lemon tart
0:32:44 > 0:32:46ready for service.
0:32:46 > 0:32:48That one, you can use most of.
0:32:48 > 0:32:52Cut them all into 12 and then use all the best slices.
0:32:52 > 0:32:55That's the best way to do it. It saves any need for thought then.
0:32:55 > 0:32:57Some of these have actually come out quite nicely.
0:32:57 > 0:33:00- Have we got 60 slices of tart? - If we cut them small enough.
0:33:00 > 0:33:03We've deliberately cut them this small, have we?
0:33:03 > 0:33:05We need to get 60 portions out.
0:33:07 > 0:33:10Up against it, the blue team are frantically working
0:33:10 > 0:33:12to get their puddings out on time.
0:33:12 > 0:33:13Is that custard ready?
0:33:13 > 0:33:16Yes, do you want to get this first bit of custard ready
0:33:16 > 0:33:18and I'll keep an eye on the big pot?
0:33:18 > 0:33:20MUSIC PLAYS
0:33:20 > 0:33:23Juanita, are you happy with how they look?
0:33:23 > 0:33:25They could have been a little bit neater
0:33:25 > 0:33:28but it's a horrible day outside, so I guess it's what they want.
0:33:28 > 0:33:30OK, let's go, please. Service!
0:33:30 > 0:33:33- Service.- OK. They are ready to go.
0:33:33 > 0:33:35Keep going.
0:33:39 > 0:33:44The red team's dessert is lemon tart served with a Navy Rum Chantilly
0:33:44 > 0:33:48cream, a berry compote and a garnish of fresh berries.
0:33:50 > 0:33:52It's not going to last long, is it, really?
0:33:56 > 0:33:58I had the tart and it was quite nice.
0:33:58 > 0:34:02Not enough of it and I don't think the cream was boozy enough.
0:34:02 > 0:34:05The pastry was lovely and buttery and I very much enjoyed it.
0:34:05 > 0:34:07I'm not one for dessert but that was lovely.
0:34:09 > 0:34:12Probably conquer with a lot of my colleagues,
0:34:12 > 0:34:15again used to larger portions so obviously not enough of it
0:34:15 > 0:34:18and again the pastry was a little bit thin for me.
0:34:18 > 0:34:21I like the cream with it. I like the berry compote as well.
0:34:21 > 0:34:23That's not a bad little tart at all.
0:34:23 > 0:34:25It's a wonky tart but it's a tasty tart.
0:34:25 > 0:34:29Sharp with lemon, sweet with sugar, sour with the berries.
0:34:29 > 0:34:32I'd just like a bigger portion.
0:34:32 > 0:34:33MUSIC PLAYS
0:34:33 > 0:34:36Go, go, go, go, Jane. Take those up.
0:34:41 > 0:34:46For dessert, the blue team have made an upside-down plum sponge
0:34:46 > 0:34:48pudding with spiced plum syrup.
0:34:48 > 0:34:50It's served with custard.
0:34:56 > 0:34:59The sponge was very fluffy, so it was really nicely...
0:34:59 > 0:35:01It went down nice for a big man. It was good.
0:35:01 > 0:35:04We quite often have sponge-style puddings for dessert, so it fits
0:35:04 > 0:35:07completely with what we're used to and it was lovely to eat.
0:35:07 > 0:35:1028 years in the Royal Navy. I'm a bit of a connoisseur on sponges
0:35:10 > 0:35:13and that was up there amongst the best, I think.
0:35:17 > 0:35:18Oh, that is yummy.
0:35:18 > 0:35:21The sponge is good because the plums have been cooked
0:35:21 > 0:35:22almost in a mulled wine.
0:35:22 > 0:35:24It is a winter's day big sponge.
0:35:24 > 0:35:26It is spicy. It's got the fruit of the plums.
0:35:26 > 0:35:29- It is a very, very good custard. - Yeah.
0:35:29 > 0:35:33- Thank you.- Well done.- Yay!
0:35:33 > 0:35:37- Oh, my goodness.- Well done, Billy.
0:35:41 > 0:35:45- Oh, my God!- By the skin of my teeth.
0:35:49 > 0:35:52All in all, I think they've done a really good job.
0:35:56 > 0:35:59Let's face it, both teams got a lot of food out.
0:35:59 > 0:36:03More food than they've ever cooked before, in difficult conditions.
0:36:04 > 0:36:07If the blue team didn't have Jane, I think
0:36:07 > 0:36:10they would have been in really big trouble. Really big trouble.
0:36:10 > 0:36:13I think the pressure point was without a doubt the pasta,
0:36:13 > 0:36:14but we got there in the end.
0:36:14 > 0:36:17We just all mucked in and took our turn and churned them
0:36:17 > 0:36:19out as quickly as we could.
0:36:19 > 0:36:22I thought the blue team were going to sink without trace
0:36:22 > 0:36:24but actually they did pull it out.
0:36:24 > 0:36:27Come service time, they seemed to all get together
0:36:27 > 0:36:28and get the food out.
0:36:28 > 0:36:33Absolutely manic, but I'm so pleased with the way that service went.
0:36:33 > 0:36:36The food looked amazing. I had super faith in my team.
0:36:38 > 0:36:41For me with the red team, the issue was not one of cooking,
0:36:41 > 0:36:44seasoning and flavouring, the issue was about portion size.
0:36:44 > 0:36:46I thought up to service they were going to do really well
0:36:46 > 0:36:49and then come service time, they struggled a little bit.
0:36:49 > 0:36:52If the blue team beat us, I mean given we have put our all
0:36:52 > 0:36:55into this, I would obviously be disappointed.
0:36:55 > 0:36:58Just feel really kind of emotional, actually.
0:36:59 > 0:37:02I'm hoping that we've done enough to win.
0:37:02 > 0:37:06We've got to make a decision. Which team did the best?
0:37:06 > 0:37:09- We know. We know who did the better job.- Yeah.
0:37:19 > 0:37:21Really, really proud of both teams.
0:37:21 > 0:37:25You've done a huge amount of work in these conditions.
0:37:25 > 0:37:27We do have to make a decision.
0:37:27 > 0:37:29One team is going to go straight through.
0:37:29 > 0:37:33The other team, you are going to go back to the MasterChef kitchen
0:37:33 > 0:37:37and you're going to have to face a cook-off for your MasterChef life.
0:37:37 > 0:37:42Taking into account teamwork, quality of the food,
0:37:42 > 0:37:45popularity of the food, the amount of the food...
0:37:47 > 0:37:50..how you worked overall.
0:37:50 > 0:37:52One winning team...
0:37:54 > 0:37:56..the blue team.
0:38:01 > 0:38:03- Thank you.- Oh, God.
0:38:06 > 0:38:11Oh, my God! Well done guys. Well done.
0:38:11 > 0:38:14We're lucky. For us, it has been a rewarding day.
0:38:14 > 0:38:17It's sad as well to see other people not succeed
0:38:17 > 0:38:21but I'd rather be on this side of the fence, if I'm honest.
0:38:24 > 0:38:27Yes, it is disappointing. The team worked really hard.
0:38:27 > 0:38:29We're still in the competition. That's not going to stop.
0:38:29 > 0:38:32You don't really have time to feel sorry for yourselves
0:38:32 > 0:38:34so just going to get on with it.
0:38:34 > 0:38:38For me, being the team leader, I feel a huge amount of responsibility
0:38:38 > 0:38:40for not guiding us to win.
0:38:43 > 0:38:45I'm really, really, really gutted.
0:38:52 > 0:38:56Now the red team must compete against each other.
0:38:59 > 0:39:01One of them will be going home.
0:39:09 > 0:39:11Nobody wants to go home today,
0:39:11 > 0:39:15I'm just going to have to cook my best and, hopefully, it's not me.
0:39:15 > 0:39:19One of us is going. I really don't want to say goodbye to anybody
0:39:19 > 0:39:23and I don't want to go myself, so it's not a nice situation to be in.
0:39:23 > 0:39:26They are the opposition, yeah. They've always been the opposition
0:39:26 > 0:39:29and I don't think anyone is naive enough to ever really forget that.
0:39:29 > 0:39:30It's back to business as usual.
0:39:30 > 0:39:34If I can't cope with something, what's going to come at me today,
0:39:34 > 0:39:35then I ain't going to win.
0:39:51 > 0:39:53Welcome back to dry land.
0:39:53 > 0:39:56I know you're disappointed, I can see you are.
0:39:56 > 0:39:59You now have got to pick yourselves up.
0:39:59 > 0:40:02We want you to cook for us one dish.
0:40:02 > 0:40:07It can be sweet or savoury, you can use anything you like from
0:40:07 > 0:40:11what was left from your incredible larder from that ship.
0:40:11 > 0:40:14Create something amazing.
0:40:15 > 0:40:19The contestants must now create a dish from the leftover produce
0:40:19 > 0:40:24from both teams, which includes the cod's heads and trimmings,
0:40:24 > 0:40:28vegetables, fruit and herbs,
0:40:28 > 0:40:31some bacon, pancetta and black pudding.
0:40:31 > 0:40:33I've never cooked cod cheeks before,
0:40:33 > 0:40:35but they're definitely in the head there.
0:40:35 > 0:40:37It's a punt but I know it could work.
0:40:39 > 0:40:41I've got ideas for both sweet and savoury,
0:40:41 > 0:40:44so it's trying to work out which one to go for it.
0:40:44 > 0:40:46I think I'll stick with savoury at the moment.
0:40:46 > 0:40:49Getting there. I've got a couple of ideas in my head.
0:40:49 > 0:40:51I'm still looking though.
0:40:55 > 0:41:00Ladies and gentlemen, at the end of this, one of you is going home.
0:41:00 > 0:41:02One hour and 15 minutes, let's cook.
0:41:16 > 0:41:19I am going to do a smoked cod fishcake.
0:41:19 > 0:41:22I've got Applewood chips to smoke it,
0:41:22 > 0:41:25so it should be smoky, but not too intense. That's the idea.
0:41:25 > 0:41:27What are you prepared to do to stay in the competition?
0:41:27 > 0:41:30Just the memory that I really love cooking, so do you know what?
0:41:30 > 0:41:32If I've had a bad day, I'll go and cook.
0:41:32 > 0:41:35- This is no different really. - Good luck, son.
0:41:37 > 0:41:39I think Jack's is a really risky dish.
0:41:39 > 0:41:41Smoked cod fishcake
0:41:41 > 0:41:44with a pancetta and black pudding crumb,
0:41:44 > 0:41:48a confit duck egg, which he's going to cook in olive oil.
0:41:48 > 0:41:51He is serving the whole thing with a fish veloute and spinach.
0:41:53 > 0:41:56Jack's got to make sure that fish is not too smoked
0:41:56 > 0:41:59and it doesn't become acrid and bitter.
0:41:59 > 0:42:02Huge amount of technique, huge amount of work
0:42:02 > 0:42:04and it could be absolutely delicious.
0:42:12 > 0:42:14How are you feeling, Jen?
0:42:14 > 0:42:17I feel OK. I'm disappointed we didn't win yesterday
0:42:17 > 0:42:19but, you know, it's a chance to cook again.
0:42:19 > 0:42:20What are you going to make?
0:42:20 > 0:42:22So, I've filleted the cod tongues.
0:42:22 > 0:42:24I'm going to be putting panko breadcrumbs on
0:42:24 > 0:42:26and I'm going to be deep-frying them.
0:42:26 > 0:42:28I'm making a veloute from the rest of the head
0:42:28 > 0:42:31and then I'm actually doing some confit fennel with it as well.
0:42:31 > 0:42:32Have you cooked dish like this before?
0:42:32 > 0:42:35I mean, fish head, sauce and cod tongues?
0:42:35 > 0:42:37I've never cooked anything like this before,
0:42:37 > 0:42:39but I had cod tongues at a restaurant in Norway
0:42:39 > 0:42:41and I really like them, which is
0:42:41 > 0:42:45why when I saw the cod's head, I thought, "Yeah, let's do that."
0:42:51 > 0:42:54You say Jen and cod tongues in the same sentence, you don't
0:42:54 > 0:42:57really think that's ever going to happen.
0:42:57 > 0:42:59I mean, that's just extraordinary.
0:42:59 > 0:43:03The cod tongues, she's going to breadcrumb and then deep-fry.
0:43:03 > 0:43:06She's serving up with some braised fennel and a fish veloute.
0:43:10 > 0:43:13I think, right now, Jen is being really, really risky.
0:43:15 > 0:43:16Halfway.
0:43:16 > 0:43:18About 37 minutes left.
0:43:27 > 0:43:30- How are you doing, Stuart?- I'm all right, all things considered.
0:43:30 > 0:43:32I'm actually, yeah, happy to be in the kitchen again.
0:43:32 > 0:43:34What are you going to make, big Stu?
0:43:34 > 0:43:37Pan-fried cod cheeks. I'm going to crumb them with a little bit
0:43:37 > 0:43:39of breadcrumbs, some herbs, give them a bit of crunch.
0:43:39 > 0:43:42Got some bacon crisps, we've got some lovely, fresh asparagus
0:43:42 > 0:43:44and some herby mayonnaise.
0:43:44 > 0:43:46Are we going to have little bits and pieces of things,
0:43:46 > 0:43:48or are we going to have one dish?
0:43:48 > 0:43:52I think they're all flavours that should go quite nicely together,
0:43:52 > 0:43:54so I'm not trying to do too much today,
0:43:54 > 0:43:57but the things that I do do, I'm trying to do really, really well.
0:43:57 > 0:43:58Very good.
0:44:04 > 0:44:07Stuart's got a lot of work to do.
0:44:07 > 0:44:08He's got to do mayonnaise...
0:44:11 > 0:44:14..he's got to make sure those cod cheeks are done properly
0:44:14 > 0:44:18and he's got to make sure that crumb has got lots and lots of herbs in.
0:44:21 > 0:44:25And how it's going to come together on a plate, I'm not quite sure.
0:44:35 > 0:44:37Captain Liz, what are you making?
0:44:37 > 0:44:40I'm poaching some cod in milk and bay leaf
0:44:40 > 0:44:44and some peppercorns, I've taken the new potatoes and sliced them
0:44:44 > 0:44:46and I'm just roasting those off as a topping
0:44:46 > 0:44:48and I'm going to do a bit of a garnish of a
0:44:48 > 0:44:50caper and parsley addition.
0:44:50 > 0:44:53I really want to win, so I have to pick myself up and
0:44:53 > 0:44:56it's not a team competition, it's an individual one,
0:44:56 > 0:44:59so it's back to business as usual.
0:45:04 > 0:45:08Liz has taken all the trimmings from the fish and she's poaching it
0:45:08 > 0:45:11and then she's making a, sort of, deconstructed fish pie affair.
0:45:13 > 0:45:16My concern right now is we're going to have a plate with
0:45:16 > 0:45:19lots of sauce on it and some fish and nothing really
0:45:19 > 0:45:20binding it together.
0:45:22 > 0:45:23How long have we got?
0:45:23 > 0:45:25Ten minutes left, please.
0:45:28 > 0:45:30No panic at this stage, that may yet come.
0:45:35 > 0:45:37It's just such an important round.
0:45:37 > 0:45:39I'm more nervous than I normally would be
0:45:39 > 0:45:42and I really want to stay in, so I really want to get it right.
0:45:48 > 0:45:51I didn't really want to play it safe, but I am wondering
0:45:51 > 0:45:53if this is maybe a little bit simple.
0:46:00 > 0:46:01You have three minutes.
0:46:04 > 0:46:06It's a bit flakier than expected.
0:46:06 > 0:46:08So, what are you going to do with it?
0:46:08 > 0:46:11I'm going to put the sauce all over it, so it's like a fish pie.
0:46:16 > 0:46:19That's it, guys. Stop, please.
0:46:19 > 0:46:23THEY SIGH
0:46:29 > 0:46:31To stay in the competition,
0:46:31 > 0:46:35Jack's made a smoked cods' cheek fishcake and a confit duck egg,
0:46:35 > 0:46:39served with spinach and a pancetta and black pudding crumb.
0:46:39 > 0:46:41It's finished with a fish veloute.
0:46:43 > 0:46:47I particularly like where the crumb is cut off across the egg,
0:46:47 > 0:46:50as if you've poured it over a stencil, I like that.
0:47:02 > 0:47:05I'd like a little bit more texture in that fishcake.
0:47:05 > 0:47:09However, the flavours are fabulous, absolutely fabulous.
0:47:09 > 0:47:11I love the light bit of smoke inside,
0:47:11 > 0:47:15creamy potato, the little bit of duck, rich egg yolk,
0:47:15 > 0:47:20spicy black pudding, smokiness of pancetta, richness of spinach.
0:47:20 > 0:47:22It's a really, really tasty thing.
0:47:22 > 0:47:24Thank you.
0:47:24 > 0:47:26I find the sauce of little bland, however,
0:47:26 > 0:47:29I find the smokiness of the fishcake inspired.
0:47:31 > 0:47:33You are a clever lad.
0:47:38 > 0:47:40I'm massively relieved.
0:47:40 > 0:47:42That was good feedback.
0:47:43 > 0:47:46Oh, I'm just glad it's over and they liked it.
0:47:50 > 0:47:55Jen has cooked panko coated cods' tongue with confit fennel
0:47:55 > 0:47:56and potato wedges.
0:47:56 > 0:47:59It's served with a cod and parsley veloute.
0:48:01 > 0:48:04It's very dainty, I'd say that was a starter.
0:48:04 > 0:48:05Three chips?
0:48:05 > 0:48:08We like chips and we like a stack or a pile of chips.
0:48:18 > 0:48:20I love your little tongue balls, I like those.
0:48:20 > 0:48:23It's very much to me like cod and chips out of
0:48:23 > 0:48:25a fish-and-chip shop, which it should be.
0:48:25 > 0:48:29I like the fennel. I find the whole thing lacking in flavour.
0:48:30 > 0:48:33The fish and chips, I think's a very good thing.
0:48:33 > 0:48:36The textures are right - crispy, crunchy bits of cod tongue.
0:48:36 > 0:48:40There's that very powerful, almost star anise, flavour of fennel,
0:48:40 > 0:48:44liquorice. But the sauce gets lost with that liquorice.
0:48:44 > 0:48:47Lots of good work, it's about seasoning.
0:48:49 > 0:48:51I really don't know.
0:48:51 > 0:48:55It was quite simple but it was all bits I'd not done before,
0:48:55 > 0:48:58so it was a bit risky, but I just have to wait and see what happens.
0:48:58 > 0:49:00- Could've been a lot worse.- Yeah.
0:49:04 > 0:49:08Stuart also chose the cods' cheeks and he's cooked them
0:49:08 > 0:49:13in a panko crumb, with saute potatoes, poached quail's eggs,
0:49:13 > 0:49:18a bacon crisp, asparagus and green beans,
0:49:18 > 0:49:20served with a parsley mayonnaise.
0:49:20 > 0:49:23Not bad for an invention test and an invention test with,
0:49:23 > 0:49:25dare I say, scraps.
0:49:34 > 0:49:36- Well done.- Thank you.
0:49:36 > 0:49:39You have got good flavours on there and it's the immediately
0:49:39 > 0:49:42recognisable flavours of British fish and chips.
0:49:42 > 0:49:45You've got good seasoning on top of that cods' cheek that you've
0:49:45 > 0:49:48breadcrumbed and fried and you've got a coarse saltiness,
0:49:48 > 0:49:49on that crispy bacon.
0:49:49 > 0:49:52But why I'm really impressed is the acidity in the mayonnaise,
0:49:52 > 0:49:55which gives you the vinegar along with the salt.
0:49:55 > 0:49:58At that point, you'd won me over, I was sold on the dish.
0:49:58 > 0:50:00- Very well done.- Thank you.
0:50:01 > 0:50:03What I really like is it's been thought.
0:50:03 > 0:50:07You've made mayonnaise, you've got these soft little potatoes,
0:50:07 > 0:50:10but I think the addition of the tiny quail's egg yolk, it's a good thing.
0:50:12 > 0:50:14I'm really, really happy with that.
0:50:14 > 0:50:17I had to do well today to stay in,
0:50:17 > 0:50:20so I hope what I've done is enough to keep me in the competition.
0:50:25 > 0:50:29Liz is pinning her hopes on a deconstructed fish pie.
0:50:29 > 0:50:33She's made poached cod topped with crispy new potatoes,
0:50:33 > 0:50:36with a white wine and cream sauce.
0:50:36 > 0:50:40It's served with spinach, carrots and green beans.
0:50:42 > 0:50:47- Nice ideas. Not fully sold on the presentation.- OK.
0:50:59 > 0:51:03The fish, as you know, is a little bit over, gone a bit dry.
0:51:03 > 0:51:07- Yeah.- But I'll tell you what I really like, I like that sauce.
0:51:07 > 0:51:11That sauce, it's sharp, a little bit sour, sweet with shallots,
0:51:11 > 0:51:14smooth and creamy and it holds everything together
0:51:14 > 0:51:18and with the spinach and the beans, it makes the whole dish special.
0:51:19 > 0:51:22Great attempt, lots of work, love the veg.
0:51:24 > 0:51:25John likes the sauce.
0:51:26 > 0:51:28I'm not a huge fan of the sauce.
0:51:33 > 0:51:36I'm feeling disappointed that I didn't wow.
0:51:38 > 0:51:41I'm feeling nervous that it might leave me,
0:51:41 > 0:51:43sort of, middle to bottom table.
0:51:43 > 0:51:45I don't know, I don't know.
0:51:48 > 0:51:49We need to make a decision.
0:51:52 > 0:51:56One of you will be leaving the competition.
0:51:56 > 0:51:58I will call you back in as soon as we possibly can.
0:52:09 > 0:52:10Oh, here we are again.
0:52:10 > 0:52:12- Here we are again.- Oh!
0:52:14 > 0:52:17I felt for our four because they'd worked very, very hard
0:52:17 > 0:52:20on that ship and they had to come back here and pull themselves up
0:52:20 > 0:52:23by the bootstraps and attack this challenge.
0:52:26 > 0:52:29Not an easy job to do, invention test with leftovers.
0:52:29 > 0:52:32Two of the four did very well and I think that was the boys.
0:52:32 > 0:52:33The boys shone.
0:52:33 > 0:52:36I really liked what Jack did, he's a clever cook.
0:52:36 > 0:52:39The amount of technique in Jack's dish was incredible.
0:52:39 > 0:52:42Confit and the egg yolk, smoking the fish, making crumb,
0:52:42 > 0:52:45making a really good veloute and all those classic techniques
0:52:45 > 0:52:47coming together in an invention test.
0:52:47 > 0:52:50Stuart had one of those good days, he had a good idea
0:52:50 > 0:52:52and he ran with it.
0:52:52 > 0:52:55He made a pretty looking dish, but actually, for me,
0:52:55 > 0:52:58he captured the flavour of fish and chips.
0:52:58 > 0:53:01You make your own mayonnaise, you make your own crumb,
0:53:01 > 0:53:04you start doing those things in an invention test
0:53:04 > 0:53:06and your food starts to shine.
0:53:06 > 0:53:09- Are we saying the lads are safe? - They're going straight through.
0:53:09 > 0:53:13So, we're making a decision now about the girls - Liz or Jen?
0:53:13 > 0:53:15We always considered Jen to be a safe cook
0:53:15 > 0:53:19and there she is today cooking with cod tongues and making veloutes.
0:53:19 > 0:53:21I mean, it's interesting how she's changed
0:53:21 > 0:53:24and become quite experimental.
0:53:24 > 0:53:26The sauce for me was very bland.
0:53:26 > 0:53:30The cod, although a decent texture, again no seasoning.
0:53:30 > 0:53:33I was disappointed with the flavour of Jen's dish.
0:53:33 > 0:53:35I don't think a few weeks ago I would've attempted
0:53:35 > 0:53:38anything like this, so to be able to do that has made me
0:53:38 > 0:53:41sort of realise how much I have learnt and I don't want to stop.
0:53:41 > 0:53:44Liz made us a deconstructed fish pie, really,
0:53:44 > 0:53:46and what she should have done was just made us
0:53:46 > 0:53:48a good unctuous fish pie.
0:53:48 > 0:53:52And that's what happens, if you start without a plan,
0:53:52 > 0:53:55then you end up with a dish that doesn't really make any sense.
0:53:55 > 0:53:59We ended up with the cod overcooked, nice crispy small potatoes
0:53:59 > 0:54:03across the top and then a very acidic cream sauce.
0:54:03 > 0:54:05I liked that sharp sauce, I thought
0:54:05 > 0:54:07that was the making of the dish actually.
0:54:07 > 0:54:10This is the most terrified that I've been.
0:54:10 > 0:54:13I'm, like, really kind of emotional just thinking about going out.
0:54:16 > 0:54:19Not what I expected to be judging, one of the ladies,
0:54:19 > 0:54:22at this point, but there we are. What does your heart say?
0:54:22 > 0:54:25For me, I've got to take into consideration both the tasks.
0:54:25 > 0:54:27I really do.
0:54:27 > 0:54:29Which one of these two is really the better cook?
0:54:29 > 0:54:31I think I know.
0:54:42 > 0:54:45We asked you to fight for your place in the competition,
0:54:45 > 0:54:47that's exactly what you did.
0:54:54 > 0:54:56We have made a decision.
0:55:01 > 0:55:03The person leaving us...
0:55:15 > 0:55:17..is Jen.
0:55:17 > 0:55:19Thank you.
0:55:19 > 0:55:21Thanks, Jen. Thank you.
0:55:28 > 0:55:32I'm gutted I'm leaving because I've enjoyed myself so much,
0:55:32 > 0:55:34but I'm really proud.
0:55:34 > 0:55:37Getting to the semifinals has been amazing.
0:55:37 > 0:55:40I had a great time and I just have to be really happy
0:55:40 > 0:55:42that I've had the chance to do this.
0:55:52 > 0:55:55I'm happy to keep taking the rough with the smooth.
0:55:55 > 0:55:57I'm learning from every single round.
0:55:59 > 0:56:03I want more. I want to go all the way.
0:56:03 > 0:56:05It does not get any easier with this pressure
0:56:05 > 0:56:07with the other three cooks in a room.
0:56:07 > 0:56:11That was a tough challenge, that was a really, really tough challenge.
0:56:12 > 0:56:14Final seven on MasterChef.
0:56:14 > 0:56:18Every time the numbers go down, it gets more and more incredible.
0:56:18 > 0:56:21I'm starting to think now maybe I can make it to the final.
0:56:27 > 0:56:31Tomorrow night, the final seven will be pushed to their limits
0:56:31 > 0:56:34as they take full control of a restaurant kitchen...
0:56:34 > 0:56:37Whoa! Who opened their pressure cooker?
0:56:38 > 0:56:41..cooking for their toughest critics yet.
0:56:41 > 0:56:43We're moving out in two minutes.
0:56:43 > 0:56:45Only the best will make it through.
0:56:45 > 0:56:48We've got to go. We've got to go, got to go!
0:56:48 > 0:56:50HE SOBS