0:00:02 > 0:00:03MasterChef is back...
0:00:03 > 0:00:07searching for the country's best amateur cook.
0:00:07 > 0:00:09How long does a pigeon normally take?
0:00:09 > 0:00:11Until it's cooked.
0:00:11 > 0:00:13I need some spoons, two spoons, please.
0:00:13 > 0:00:15Bingo.
0:00:15 > 0:00:18Each week, ten new contestants battle for a place
0:00:18 > 0:00:20in Friday's quarterfinal.
0:00:20 > 0:00:22I think it's magnificent.
0:00:22 > 0:00:27Only the strongest will make it through to the final challenges.
0:00:27 > 0:00:28Argh!
0:00:29 > 0:00:30Can I just say?
0:00:30 > 0:00:32That's not frightening at all.
0:00:32 > 0:00:34So clever, so brilliant.
0:00:34 > 0:00:38That's what it's all about - great cooks, great food, great endeavour.
0:00:38 > 0:00:40I've lost some weight, I'm ready to get fat again.
0:00:48 > 0:00:50These five amateurs
0:00:50 > 0:00:54all think they've got what it takes to become MasterChef champion...
0:00:59 > 0:01:02It's MasterChef. To be on it's an honour.
0:01:02 > 0:01:05Hopefully, I've practised enough.
0:01:05 > 0:01:06I'm terrified!
0:01:06 > 0:01:10I'm, like, 90% terrified.
0:01:10 > 0:01:14My wife thinks I'm mad, crazy and nuts.
0:01:14 > 0:01:15Do I think I can do it?
0:01:15 > 0:01:17Yeah, I think I can do it.
0:01:18 > 0:01:20..but at the end of today's heat,
0:01:20 > 0:01:23only three will become quarterfinalists.
0:01:31 > 0:01:34Hello, very warm welcome to MasterChef.
0:01:34 > 0:01:37This is a great way to start your competition here.
0:01:37 > 0:01:39This is what we call your calling card.
0:01:41 > 0:01:44It's all about you, your dish,
0:01:44 > 0:01:48and a way for you to tell us what sort of cook you really are.
0:01:49 > 0:01:55At the end of this, Gregg and I will each choose our favourite dish.
0:01:55 > 0:01:58Those two cooks will go straight through to the next round.
0:01:58 > 0:02:00The remaining three will need to cook again
0:02:00 > 0:02:02to secure their place in the competition.
0:02:02 > 0:02:07Should Gregg and I each choose the same dish,
0:02:07 > 0:02:10one of us will revert to our second choice.
0:02:12 > 0:02:15Ladies and gentlemen, one hour and 15 minutes...
0:02:15 > 0:02:16let's cook.
0:02:32 > 0:02:36'I would be pleased if they think my food is flavoursome.'
0:02:36 > 0:02:39Although I've achieved quite a few things in my life, like -
0:02:39 > 0:02:41I've bounced radio signals off the moon -
0:02:41 > 0:02:44this would be one hell of an achievement.
0:02:44 > 0:02:45Fingers crossed.
0:02:47 > 0:02:49- Hello, Joe.- Hello, Gregg.
0:02:49 > 0:02:51Good to meet you. Your accent, where are you from?
0:02:51 > 0:02:53I'm from South Wales, from Bridgend.
0:02:53 > 0:02:54Are you retired now, Joe?
0:02:54 > 0:02:56No, I'm working full-time.
0:02:56 > 0:03:00I'm 78 and I'm working, sort of, 40 hours a week.
0:03:00 > 0:03:03Why are you here on MasterChef?
0:03:03 > 0:03:06I've got five grandsons and I want to demonstrate to them
0:03:06 > 0:03:08that they can cook as well as their grandad.
0:03:08 > 0:03:10I've got a picture. Can I show you a picture?
0:03:10 > 0:03:12Of course you can.
0:03:12 > 0:03:14- With Grandad there.- Yeah!
0:03:14 > 0:03:16Fantastic. What are you going to make for us?
0:03:16 > 0:03:19This is going to be chicken breast
0:03:19 > 0:03:21stuffed with a pistachio mousseline,
0:03:21 > 0:03:23then it's going to be served
0:03:23 > 0:03:26with a sort of fusion of watercress and mango sauce.
0:03:26 > 0:03:31This, actually, is a derivative of a MasterChef recipe
0:03:31 > 0:03:33dating back to about 1990.
0:03:33 > 0:03:35- MasterChef 1990?- Yes.
0:03:35 > 0:03:37Before our time, that was.
0:03:37 > 0:03:39Not before mine.
0:03:39 > 0:03:41Looking forward to this, Joe.
0:03:41 > 0:03:43- It was nice talking to you. - And so to you.
0:03:43 > 0:03:44Right, let's get on.
0:03:49 > 0:03:52I like Joe, I like his enthusiasm.
0:03:52 > 0:03:55We've got a chicken breast filled with a mousseline,
0:03:55 > 0:03:57which will be light and fluffy, with pistachio nuts in it
0:03:57 > 0:04:00and he's serving that with a watercress and mango sauce -
0:04:00 > 0:04:02and if it's seasoned well, it could be delicious.
0:04:07 > 0:04:10My calling card is a chocolate brownie.
0:04:12 > 0:04:15In my opinion, dessert's probably the best part of the meal.
0:04:15 > 0:04:17I mean, who doesn't love the chocolate brownie?
0:04:17 > 0:04:18I hope!
0:04:22 > 0:04:24Natasha, you're coming on here
0:04:24 > 0:04:26and you're cooking straightaway with chocolate,
0:04:26 > 0:04:29so you're obviously going to win the whole competition.
0:04:29 > 0:04:32I mean, I'm really happy to wade knee-deep in chocolate and caramel.
0:04:32 > 0:04:34Is it going to end up looking pretty?
0:04:34 > 0:04:36Yes, I hope so. I enjoy that bit.
0:04:36 > 0:04:38What you do as a day job?
0:04:38 > 0:04:40I'm an editor at a publishing house.
0:04:40 > 0:04:41What sort of books?
0:04:41 > 0:04:44- Science fiction and fantasy. - Really?- Yeah!
0:04:44 > 0:04:46I just wanted to challenge myself
0:04:46 > 0:04:48in a way that is completely different from my job.
0:04:48 > 0:04:51Natasha, any girl with a bowl of chocolate
0:04:51 > 0:04:53- is welcome in my MasterChef kitchen. Well done.- Thank you.
0:04:56 > 0:04:59A brownie is crispy on the outside and fudgy in the middle,
0:04:59 > 0:05:01and that's what it's got to be.
0:05:01 > 0:05:04And then she's going to serve that with salted caramel popcorn
0:05:04 > 0:05:06and brittle.
0:05:06 > 0:05:08I want it to be indulgent and fun.
0:05:17 > 0:05:19I'm here cos I want to kind of test myself.
0:05:19 > 0:05:22At home, I feel like I'm a good cook, but I think it's different
0:05:22 > 0:05:24when you pit yourself against other people
0:05:24 > 0:05:26and when you've got professionals judging you.
0:05:26 > 0:05:28I don't want to embarrass myself.
0:05:28 > 0:05:31It's more a matter of pride, I think.
0:05:31 > 0:05:33- Where are you from, my friend? - I'm from Hull.
0:05:33 > 0:05:35Yeah, just outside Hull. A little town called Beverley.
0:05:35 > 0:05:37- What do you do there? - I'm an avionic engineer.
0:05:37 > 0:05:40- Are you really?- Yeah, yeah. - What are you making?
0:05:40 > 0:05:43I'm doing a spiced lamb rack, smoked aubergine puree...
0:05:43 > 0:05:45and then it's going with a tomato keftede.
0:05:45 > 0:05:47What's a keftede?
0:05:47 > 0:05:49It's basically a tomato fritter.
0:05:49 > 0:05:51Mike, you look very comfortable.
0:05:51 > 0:05:52- Do I?- You don't feel it?
0:05:52 > 0:05:55I think it's like a big facade, if I'm honest.
0:05:59 > 0:06:02These tomato fritters, I'm fascinated by.
0:06:02 > 0:06:04They sound delicious.
0:06:04 > 0:06:06I hope he does them justice.
0:06:08 > 0:06:09You've got 30 minutes left.
0:06:09 > 0:06:11Listen up, 30 minutes left.
0:06:11 > 0:06:13It will fly.
0:06:22 > 0:06:26The preparation that I've done for this competition has been immense.
0:06:26 > 0:06:31I have been cooking the same dish after dish after dish constantly.
0:06:31 > 0:06:32I'm really competitive.
0:06:32 > 0:06:34I come into everything giving it my all.
0:06:34 > 0:06:36It's the same in work, personal life.
0:06:36 > 0:06:37I'm in it to win it, hopefully.
0:06:39 > 0:06:41You've got a load of spices here, Katie.
0:06:41 > 0:06:43Yep, this is my take on a katsu curry.
0:06:43 > 0:06:46It's breaded chicken, which is coated a little bit
0:06:46 > 0:06:48with ginger and garlic.
0:06:48 > 0:06:50I'm making a spinach gomae and rice.
0:06:50 > 0:06:51Basmati rice.
0:06:51 > 0:06:54This was a dish that I tried a few months ago that was different,
0:06:54 > 0:06:57it was sweet, so it really met my palate.
0:06:57 > 0:06:58- I'm looking forward to this...- Good.
0:06:58 > 0:07:01- ..very much so. Do you promise me lots of big flavours?- Hope so.
0:07:01 > 0:07:03- Good.- OK.
0:07:07 > 0:07:10Katie's really pushing the boat out with this dish.
0:07:10 > 0:07:12I like the fact that she's taken the dish
0:07:12 > 0:07:14and she's changing it and making her own version.
0:07:14 > 0:07:16She's making a big, thick curry sauce,
0:07:16 > 0:07:19she's deep-frying the chicken, which is a lovely idea.
0:07:19 > 0:07:21I hope she gets the presentation right, though,
0:07:21 > 0:07:24cos it could just be a bowl of curry and rice.
0:07:31 > 0:07:33'I've always wanted to do MasterChef.'
0:07:33 > 0:07:35I thought, why not now?
0:07:35 > 0:07:36It's as good a time as any.
0:07:39 > 0:07:41Utterly terrified...
0:07:41 > 0:07:43scared.
0:07:43 > 0:07:45Excited, though. I'm looking forward to it.
0:07:47 > 0:07:48Where do you live and work?
0:07:48 > 0:07:50Whitby. PE teacher, yeah.
0:07:50 > 0:07:52Freelance PE teacher.
0:07:52 > 0:07:55How do you combine sports, PE teaching and food?
0:07:55 > 0:07:57Does it combine?
0:07:57 > 0:07:59You've got to promote healthy living somehow.
0:07:59 > 0:08:02However, the amount of butter that's going into this recipe...
0:08:02 > 0:08:03What are you cooking?
0:08:03 > 0:08:04I'm giving you a classic.
0:08:04 > 0:08:06I'm doing a roast chicken dinner...
0:08:06 > 0:08:07but my style.
0:08:07 > 0:08:08Pan roasted chicken breast,
0:08:08 > 0:08:10I've got some caramelised shallots...
0:08:10 > 0:08:12got a chicken gravy.
0:08:12 > 0:08:14How much do you like cooking, mate?
0:08:14 > 0:08:16Cooking means, well...everything.
0:08:16 > 0:08:19It's the first thing I think about, what I'm going to have for my tea,
0:08:19 > 0:08:21and normally we're planning next night's tea
0:08:21 > 0:08:23before this one's finished.
0:08:23 > 0:08:25That's a love of food, Tom.
0:08:28 > 0:08:31Everybody has their favourite roast chicken dinner.
0:08:31 > 0:08:33The chicken's got to be moist,
0:08:33 > 0:08:36those crispy potatoes in the oven have to be crispy.
0:08:37 > 0:08:40I think he's playing with fire and that frightens me a little bit.
0:08:43 > 0:08:45Right, guys, ten minutes left, please.
0:08:47 > 0:08:50I'm reasonably happy.
0:08:50 > 0:08:53I'm just slightly concerned that they won't like it.
0:08:57 > 0:08:59Five cooks in the room and not a shy one amongst them.
0:08:59 > 0:09:02I've got to say, I love the adventure today.
0:09:02 > 0:09:05I just hope the food tastes as good as it sounds.
0:09:09 > 0:09:12You have only got three minutes.
0:09:12 > 0:09:15Your masterpiece has got to go on a plate right now.
0:09:26 > 0:09:2760 seconds.
0:09:27 > 0:09:29Come on, come on, come on, come on, come on!
0:09:29 > 0:09:31- We'll call time, mate.- Yep.
0:09:34 > 0:09:36Stop, you're finished.
0:09:37 > 0:09:39Very close, Tom.
0:09:47 > 0:09:49It looks really nice.
0:09:49 > 0:09:51How did your brownie turn out, all right?
0:09:51 > 0:09:52Gooey.
0:09:54 > 0:09:57First up is debt advisor Katie.
0:10:03 > 0:10:07Her calling card is her take on chicken katsu curry,
0:10:07 > 0:10:10served with coconut rice and a spinach gomae.
0:10:10 > 0:10:14I think it's good that you've had a bit of fun with the presentation.
0:10:14 > 0:10:16I think you're doing something which is different.
0:10:28 > 0:10:29That is officially lovely.
0:10:31 > 0:10:33Lovely crispy coating on the chicken -
0:10:33 > 0:10:36underneath, the chicken is most.
0:10:36 > 0:10:40Lovely flavours of soy and sesame in that spinach -
0:10:40 > 0:10:42and a curry sauce that's more sweet than it is hot,
0:10:42 > 0:10:46I find a perfect accompaniment for your crispy chicken.
0:10:46 > 0:10:47Thanks.
0:10:47 > 0:10:49Everything is cooked really nicely,
0:10:49 > 0:10:50everything's seasoned very, very well.
0:10:50 > 0:10:53You rice is cooked well, I love your spinach salad.
0:10:53 > 0:10:55It's a bit of an odd thing, I think,
0:10:55 > 0:10:58- to have cold spinach with hot food. - Mm.
0:10:58 > 0:11:00Nah, it's lovely!
0:11:00 > 0:11:01- Thank you.- Very good effort.
0:11:01 > 0:11:03- Thanks, Katie.- Clever. - Thanks, Katie.
0:11:09 > 0:11:11'Yeah, that was brilliant.'
0:11:11 > 0:11:12I was reasonably confident,
0:11:12 > 0:11:15but it was way better comments than I expected.
0:11:15 > 0:11:18'I would love to go through as one of John or Gregg's favourites.'
0:11:18 > 0:11:20Gregg particularly liked it,
0:11:20 > 0:11:23so I'm holding my hopes up that Gregg's going to pick me.
0:11:23 > 0:11:25- Just can't believe that. - That's amazing.
0:11:25 > 0:11:27It was good.
0:11:27 > 0:11:28Mike, your turn, please.
0:11:37 > 0:11:41Avionics engineer, Mike, has cooked a rack of lamb
0:11:41 > 0:11:43and served it with smoked aubergine puree
0:11:43 > 0:11:45and a tomato keftede
0:11:45 > 0:11:48and topped it with pine nuts, pomegranate
0:11:48 > 0:11:50and feta cheese.
0:11:50 > 0:11:52Like the colours, love the ingredients you've cooked with.
0:11:52 > 0:11:55Not sure you've quite pulled off that presentation.
0:12:07 > 0:12:09Your lamb is cooked really well. It's pink, it's lovely,
0:12:09 > 0:12:11it's browned on the outside.
0:12:12 > 0:12:15However, that tomato fritter isn't cooked inside.
0:12:15 > 0:12:16It's just wet.
0:12:19 > 0:12:21Your lamb - make sure your fact is rendered,
0:12:21 > 0:12:24cos that big lump of fat is not pleasant to eat.
0:12:24 > 0:12:27Smoked aubergine puree - you don't get that smokiness,
0:12:27 > 0:12:30and I think that's what this dish is slightly lacking,
0:12:30 > 0:12:32is another dimension.
0:12:32 > 0:12:34- Thanks, Mike.- Cheers, thanks.
0:12:37 > 0:12:40'I'm a little bit deflated, if I'm honest.
0:12:40 > 0:12:43'Yeah, just couple of mistakes, which I know I can do better.'
0:12:43 > 0:12:46'Cooking a fritter through fully is, you know, it's a bit basic'
0:12:46 > 0:12:48and it was a bit of an error in judgment.
0:12:53 > 0:12:58Instrument development engineer Joe has cooked chicken breast.
0:12:58 > 0:13:00He's stuffed it with a pistachio mousseline
0:13:00 > 0:13:04and served it with mangetout and two sauces -
0:13:04 > 0:13:06a watercress sauce and a mango sauce.
0:13:15 > 0:13:17Your watercress sauce is delicious.
0:13:17 > 0:13:20Love that watercress sauce, it's got the pepperyness,
0:13:20 > 0:13:22it's got a great texture, it's got the right colour.
0:13:22 > 0:13:24I think that's great.
0:13:24 > 0:13:26Pistachio nuts with your chicken
0:13:26 > 0:13:28and the watercress sauce is a really, really fine thing.
0:13:28 > 0:13:31The mango sauce I find a little bit weird,
0:13:31 > 0:13:33not in flavour, but in texture.
0:13:33 > 0:13:35It's pureed fruit -
0:13:35 > 0:13:38and I feel as though I'm starting my dessert
0:13:38 > 0:13:39halfway through my main course.
0:13:40 > 0:13:43I'm happy with the fruity mango with the chicken.
0:13:43 > 0:13:45It's sort of tropical sunshine.
0:13:45 > 0:13:48However, I don't want two sauces together.
0:13:48 > 0:13:49That's a clash, to me.
0:13:54 > 0:13:55Thank you.
0:13:56 > 0:13:58'I'm feeling OK.
0:13:58 > 0:13:59'I'm just a little bit surprised'
0:13:59 > 0:14:02it didn't go off quite as well as I expected it.
0:14:02 > 0:14:06Whether it gets enough to get me straight through is questionable.
0:14:06 > 0:14:10Still, you know, we'll see what actually happens, won't we?
0:14:12 > 0:14:17Deputy publishing director Natasha has cooked dark chocolate brownie
0:14:17 > 0:14:20with salted caramel popcorn,
0:14:20 > 0:14:22almond brittle, double cream
0:14:22 > 0:14:23and a caramel sauce.
0:14:25 > 0:14:27Aw, look at that, the crack.
0:14:38 > 0:14:41I think it's a really, really lovely thing.
0:14:41 > 0:14:44Your chocolate brownie could probably be crispier on top
0:14:44 > 0:14:46and it should really be crisp on the outside
0:14:46 > 0:14:47and fudgy in the centre -
0:14:47 > 0:14:49but I have to tell you, I love the flavours.
0:14:49 > 0:14:51- I think it's delicious.- Thank you.
0:14:51 > 0:14:54Caramel, chocolate, brittle...
0:14:54 > 0:14:57I mean, it's a pud lover's delight.
0:14:57 > 0:14:58Good start, well done.
0:14:58 > 0:15:00- Thank you, Natasha.- Thank you.
0:15:02 > 0:15:04- Well done.- I called it, before they'd even tried it.
0:15:04 > 0:15:07- Well done.- I totally called it. - It was so scary.
0:15:07 > 0:15:10I think I've showed some skill in the dish.
0:15:11 > 0:15:14We'll see what happens. Fingers crossed.
0:15:17 > 0:15:19Last up is sports coach Tom.
0:15:22 > 0:15:25His calling card is roast chicken breast
0:15:25 > 0:15:27served with Parmentier potatoes,
0:15:27 > 0:15:31caramelised shallots, a roasted carrot and honey puree,
0:15:31 > 0:15:33and a chicken gravy.
0:15:35 > 0:15:38You were running out of time very quickly,
0:15:38 > 0:15:40you were rushing around at the end. It shows.
0:15:40 > 0:15:43Listen, give yourself enough time to be able to plate it up properly.
0:15:50 > 0:15:53I think your chicken can probably be cooked just a little bit less.
0:15:53 > 0:15:55I think you need a bit of work on your gravy.
0:15:55 > 0:15:58And I think you need to give yourself a bit more time
0:15:58 > 0:16:02- to plate the dish up, Tom. - Yeah, a bit pushed at the end.
0:16:02 > 0:16:03Lovely, crispy potatoes with seasoning.
0:16:03 > 0:16:06I like the sweetness of the onions, as well.
0:16:06 > 0:16:09However, I find that puree too thick and too sweet.
0:16:13 > 0:16:15Not the best start I wanted,
0:16:15 > 0:16:18but there were things to be positive about.
0:16:18 > 0:16:21I was a bit rushed at the end.
0:16:21 > 0:16:22Scruffy chicken.
0:16:25 > 0:16:27Well done.
0:16:27 > 0:16:29Very, very well done, that's a good standard -
0:16:29 > 0:16:32some very, very good cooking.
0:16:32 > 0:16:36Two of you will go straight through to the next round.
0:16:36 > 0:16:39And three of you will have to cook off
0:16:39 > 0:16:41to secure your place in the competition.
0:16:41 > 0:16:45So, my favourite dish of this round...
0:16:50 > 0:16:52..was cooked...
0:16:52 > 0:16:55by Katie. Great katsu. Thank you very much indeed.
0:16:59 > 0:17:02Interestingly, Katie, you were my favourite dish as well,
0:17:02 > 0:17:05so my second favourite dish today...
0:17:09 > 0:17:11..is Natasha.
0:17:14 > 0:17:17OK, ladies, you can leave us, thank you very much indeed.
0:17:17 > 0:17:18Off you go.
0:17:31 > 0:17:34I'm just a little bit shellshocked, still. I don't know.
0:17:34 > 0:17:36A kind of relief just sets in straightaway.
0:17:36 > 0:17:38Yeah, it was a brilliant feeling.
0:17:43 > 0:17:45You know what you've got to do now.
0:17:45 > 0:17:48You've got to cook to hold on to your place in the competition.
0:17:50 > 0:17:54So, this is a sweet or savoury invention test, your choice.
0:17:54 > 0:17:57Under those cloths are two trays.
0:17:57 > 0:18:00One tray has got the ingredients for a savoury dish,
0:18:00 > 0:18:02and one of them for a sweet dish.
0:18:04 > 0:18:07At the end of this, one of you is going home.
0:18:11 > 0:18:12Reveal your ingredients.
0:18:18 > 0:18:20Oh!
0:18:21 > 0:18:25The contestants must now choose whether to make a sweet dish,
0:18:25 > 0:18:27using a variety of chocolate,
0:18:27 > 0:18:30or a savoury dish, using cooked crab.
0:18:30 > 0:18:33Make a choice, please. Sweet or savoury.
0:18:33 > 0:18:35HE EXHALES
0:18:39 > 0:18:41One hour. Let's cook.
0:18:49 > 0:18:51Three's going to become two.
0:18:51 > 0:18:54And I've just got to hope I'm not the one who has two leave.
0:18:54 > 0:18:57It's just a case of going with what you know.
0:18:57 > 0:18:58Try and add a bit of flair
0:18:58 > 0:19:01and just not make the mistakes that I've made in the last one.
0:19:01 > 0:19:03It's really important to nail it.
0:19:05 > 0:19:07Why've you chosen the crab?
0:19:07 > 0:19:09Because I didn't know what to do with the chocolate.
0:19:09 > 0:19:11I do plenty of desserts,
0:19:11 > 0:19:14but actually, chocolate is not one of my best ones.
0:19:14 > 0:19:19I'm all right - it's just I'm not the innovator at home, my missus is.
0:19:19 > 0:19:23- What are you going to make for us, then, Joe?- Crab fishcakes.
0:19:23 > 0:19:27Serve that on a bed of leeks. With that, a cream mustard sauce.
0:19:27 > 0:19:29Slightly caramelised in some butter.
0:19:29 > 0:19:32Do you fancy staying in the competition?
0:19:32 > 0:19:34I wouldn't be here if I wasn't.
0:19:34 > 0:19:37I've got something to prove to my grandsons, that they can do this.
0:19:37 > 0:19:40- Best of luck. - Thank you, Gregg. I'll need it.
0:19:40 > 0:19:41HE LAUGHS
0:19:45 > 0:19:47Joe can cook - he showed a very good touch
0:19:47 > 0:19:49with how he cooked his chicken.
0:19:49 > 0:19:51However, two sauces were a little bit wild.
0:19:51 > 0:19:54I'd like to see something more traditional from Joe.
0:20:01 > 0:20:03Wow, 15 minutes gone, guys.
0:20:03 > 0:20:05Come on.
0:20:05 > 0:20:07You've got 45 minutes to give us
0:20:07 > 0:20:10- a masterpiece that will keep you in the competition.- Oh, my God.
0:20:23 > 0:20:24Are you going to be inventive now?
0:20:24 > 0:20:26- Yes.- What are you going to do for us?
0:20:26 > 0:20:28I'm going to do a crab tian - so, set in a circular mould,
0:20:28 > 0:20:31so it's going to be nice and fresh with a bit of caper through it.
0:20:31 > 0:20:34Lime, chilli. And then I'm going to have another crack at a fritter.
0:20:34 > 0:20:37Try not to let you down. Cheers, Gregg.
0:20:44 > 0:20:46Yeah, I like Mike's style, but I want flavour.
0:20:46 > 0:20:49I want big, bold flavours.
0:20:54 > 0:20:57Whoa. Halfway. 30 minutes left.
0:21:03 > 0:21:05- Tom, you've gone for the chocolate. - I did savoury last time.
0:21:05 > 0:21:08And I wanted to show you I can maybe do a little bit sweet as well.
0:21:08 > 0:21:10What are you going to make, Tom?
0:21:10 > 0:21:12I'm going to do milk and white chocolate
0:21:12 > 0:21:16- brioche bread and butter pudding. - Wahey! Serving it with anything?
0:21:16 > 0:21:19I'm going to try toasted hazelnut caramel.
0:21:19 > 0:21:20Got to get it out on time,
0:21:20 > 0:21:23and I've got to get it tasting as strong and as well as I want it.
0:21:23 > 0:21:25I don't want to go home yet.
0:21:28 > 0:21:31I don't think there's anything wrong with Tom's cooking.
0:21:31 > 0:21:34I just want him to make sure he's got his timings absolutely right
0:21:34 > 0:21:37and he presents a tidy, decent-looking plate of food.
0:21:52 > 0:21:57Four minutes left. Four minutes. Tom, four minutes.
0:22:07 > 0:22:10That's it, time's up. Well done.
0:22:18 > 0:22:21That looks absolutely fantastic.
0:22:21 > 0:22:23Oh, that looks nice.
0:22:23 > 0:22:25First up is Mike.
0:22:25 > 0:22:28He's cooked a crab tian, topped with a crab fritter,
0:22:28 > 0:22:32and served it with pak choi and a mustard vinaigrette.
0:22:41 > 0:22:43You've cleaned that crab brilliantly,
0:22:43 > 0:22:45there's not a bit of shell in there at all.
0:22:45 > 0:22:47You've got flavour in there of salty capers.
0:22:47 > 0:22:48There's a big punch of chilli.
0:22:48 > 0:22:50That's OK - we're all grown-ups here.
0:22:50 > 0:22:54Your fritter, in my opinion, is well made. Very well made.
0:22:54 > 0:22:57Crispy on the outside, firm, lots of flavour in there as well.
0:22:57 > 0:22:59- That's a decent job. - Thank you very much.
0:22:59 > 0:23:01You've got flavour in your food, that's what I wanted you to do.
0:23:01 > 0:23:03I wanted you to deliver something which tasted
0:23:03 > 0:23:05and had big, bold flavours.
0:23:05 > 0:23:08- That's what you've done. - Thanks very much. Cheers.
0:23:09 > 0:23:12I managed to nail the fritter, which was the problem in the first round.
0:23:12 > 0:23:13Fingers crossed.
0:23:13 > 0:23:15If I can get through, then brilliant, it would be amazing.
0:23:18 > 0:23:22Joe has made crab cakes and served them with new potatoes,
0:23:22 > 0:23:26buttered leeks and a creamy mustard sauce.
0:23:34 > 0:23:36If that's the first time you've cooked a crab,
0:23:36 > 0:23:38- you've done amazingly well, Joe. - Thank you.
0:23:38 > 0:23:40That's not a bad crab cake at all.
0:23:40 > 0:23:42It's got a crispy outside, soft in the middle.
0:23:42 > 0:23:46I think mustard sauce and chilli, together,
0:23:46 > 0:23:48is too much for the crab.
0:23:48 > 0:23:50- You're not going to taste crab.- Hmm.
0:23:52 > 0:23:56The thing is, you cook well, Joe, you cook really well.
0:23:56 > 0:23:57But I'm with Gregg -
0:23:57 > 0:24:00I think the combination of the mustardy cream sauce and the crab
0:24:00 > 0:24:02- is just a little bit too much. - Mm-hm.
0:24:05 > 0:24:06I'm feeling OK.
0:24:06 > 0:24:09I've never, in my life, made a crab cake before.
0:24:09 > 0:24:13Certainly I was taken completely outside my comfort zone.
0:24:15 > 0:24:19Tom has made a double chocolate bread and butter pudding,
0:24:19 > 0:24:23served with toasted hazelnuts and chocolate custard.
0:24:36 > 0:24:39That is thick, it is stodgy, that's quite heavy.
0:24:39 > 0:24:42- I actually think it could be a bit sweeter.- Do you?- Yeah, I do.
0:24:42 > 0:24:45I think bread and butter pudding has that lovely crust of sugar
0:24:45 > 0:24:46that sits across the top of it.
0:24:48 > 0:24:51Tastes perfectly decent.
0:24:51 > 0:24:54However, I don't see the point of two chocolates.
0:24:54 > 0:24:58- Because you won't get two different chocolate...- Flavours.- ..flavours.
0:24:58 > 0:25:02One is just going to override the other.
0:25:05 > 0:25:07A little gutted. Little bit down.
0:25:07 > 0:25:10I did the first thing that came into my head,
0:25:10 > 0:25:11and I did the best I could do.
0:25:11 > 0:25:14I just wanted to show that I can do different things.
0:25:16 > 0:25:18As you know, one of you will be leaving the competition.
0:25:18 > 0:25:21We've got two places in the next round.
0:25:21 > 0:25:23So we're going to ask you to step outside,
0:25:23 > 0:25:26and we'll call you back in as soon as we've made our decision.
0:25:26 > 0:25:28Gentleman, that way. Thank you.
0:25:36 > 0:25:37I've had a good day.
0:25:37 > 0:25:40I think it's been enjoyable, we've found ourselves some good cooks.
0:25:40 > 0:25:42Now we've got to make a decision,
0:25:42 > 0:25:44because one of them has got to leave the competition.
0:25:45 > 0:25:49Mike's food, you really liked. He was very confident with the crab.
0:25:49 > 0:25:50Lots of flavour, his little fritter.
0:25:50 > 0:25:52It was nice to see a plate of food from Mike
0:25:52 > 0:25:55that was full of flavour, and that's what I wanted.
0:25:55 > 0:25:59I firmly believe that Mike should go through and join the ladies.
0:25:59 > 0:26:04This is between Joe and Tom.
0:26:05 > 0:26:07Tom made for us a chocolate bread and butter pudding.
0:26:07 > 0:26:10And that was quite solid and quite dense. Tasty.
0:26:10 > 0:26:12For me, it could've been a bit sweeter.
0:26:12 > 0:26:16It's not that difficult to make a bread and butter pudding.
0:26:16 > 0:26:18I'd be gutted if I left now.
0:26:18 > 0:26:21It's terrifying, it's scary, but if it all ends now,
0:26:21 > 0:26:23then, yeah, it'll be tough.
0:26:25 > 0:26:27Joe made for us crab cakes.
0:26:27 > 0:26:30He had never pulled a crab apart before. Buttered some leeks.
0:26:30 > 0:26:34- Not a bad effort.- But Joe's concoctions are a little bit odd.
0:26:34 > 0:26:37I mean, you know, a mustardy cream sauce with a crab cake?
0:26:37 > 0:26:40And that's really been the story so far for Joe.
0:26:40 > 0:26:43Do his flavours really belong on one plate?
0:26:45 > 0:26:49At the present moment, I think the jury is very much out on it -
0:26:49 > 0:26:50but only time will tell,
0:26:50 > 0:26:54because I'm up against some pretty good competition, that's for sure.
0:26:54 > 0:26:57Who's got more to offer?
0:26:57 > 0:26:59You know, who could turn it around?
0:27:09 > 0:27:11I've enjoyed today.
0:27:11 > 0:27:13I've enjoyed meeting all three of you.
0:27:13 > 0:27:16You've obviously worked very, very hard, I applaud you for that.
0:27:16 > 0:27:19But we have made a decision.
0:27:22 > 0:27:26Two of you are joining Natasha and Katie.
0:27:26 > 0:27:28One of you is leaving the competition.
0:27:32 > 0:27:34The person leaving us...
0:27:39 > 0:27:41..is Tom.
0:27:41 > 0:27:45- Sorry, Tom. - It's been a pleasure. Cheers.
0:27:45 > 0:27:47Thanks, Tom. Thanks very much.
0:27:54 > 0:27:56Gutted, but not surprised.
0:27:56 > 0:27:58I don't think what I did today was good enough,
0:27:58 > 0:28:01and those two in there did a great job.
0:28:01 > 0:28:04It's fun, it's an experience, but...
0:28:04 > 0:28:06I'll carry on cooking at home.
0:28:08 > 0:28:10Well done.
0:28:10 > 0:28:13Well done, gentlemen. Good job.
0:28:15 > 0:28:17Right now is a really good feeling.
0:28:17 > 0:28:19To get the nod and to say, "Yeah, you've done good so far,"
0:28:19 > 0:28:21and then, "let's see some more of you."
0:28:21 > 0:28:23That's a big tick in the box. Yes.
0:28:23 > 0:28:25There's going to be five boys in South Wales
0:28:25 > 0:28:28very, very proud of their grandad. Well done, Joe.
0:28:28 > 0:28:30HE LAUGHS
0:28:30 > 0:28:32Yeah, if I could rate it on a scale of 1 to 100,
0:28:32 > 0:28:34I'm at 100 at the present moment.
0:28:34 > 0:28:37And I think I've just got to get through the next stage.
0:28:37 > 0:28:39I'll get there.
0:28:39 > 0:28:41God willing.
0:29:08 > 0:29:12Today, you guys are cooking for a place in the quarterfinal.
0:29:13 > 0:29:16You are not just cooking for John and I today,
0:29:16 > 0:29:18we have invited three guests.
0:29:18 > 0:29:24They are the three MasterChef finalists from 2010.
0:29:24 > 0:29:27Tim Kinnaird, Alex Rushmer
0:29:27 > 0:29:29and Dhruv Baker.
0:29:33 > 0:29:36Two courses, one hour and 15 minutes.
0:29:36 > 0:29:40Your first course in one hour, second course 15 minutes later.
0:29:40 > 0:29:44At the end of this, one of you will leave the competition.
0:29:45 > 0:29:48Ladies and gentlemen, let's cook.
0:30:00 > 0:30:02'I'm sure we'll feel the pressure today.'
0:30:02 > 0:30:05It's all about the timings, and plating up four dishes,
0:30:05 > 0:30:09it's a lot different to plating up one dish. It's going to be tough.
0:30:13 > 0:30:17- Katie, how are you feeling about this task?- Nervous. Pressured.
0:30:17 > 0:30:18It's very close today,
0:30:18 > 0:30:21so it is about getting everything done to my schedule.
0:30:21 > 0:30:23What's your two courses?
0:30:23 > 0:30:25My main is venison with stewed plums
0:30:25 > 0:30:27in a blackcurrant and port sauce,
0:30:27 > 0:30:31garlic mashed potato and parsnip crisps.
0:30:31 > 0:30:35And the dessert is passion fruit filled profiteroles,
0:30:35 > 0:30:37with a passion fruit coulis and chocolate sauce.
0:30:37 > 0:30:39You're going to make choux pastry and fill them
0:30:39 > 0:30:42- full of passion fruit cream? - Passion fruit cream, yeah.
0:30:42 > 0:30:45And as long as the choux pastry goes right the first time, I'm fine.
0:30:45 > 0:30:47- If it doesn't, then we have a problem.- Hmm!
0:30:55 > 0:30:59We've got venison, meaty and rich, cooked pink,
0:30:59 > 0:31:02with a plum sauce with a creamy mashed potato.
0:31:03 > 0:31:05It could be really delicious.
0:31:07 > 0:31:10What is going to push Katie is those profiteroles.
0:31:10 > 0:31:13Looks simple - not easy in any way.
0:31:22 > 0:31:26'To call yourself a MasterChef quarterfinalist would be amazing.'
0:31:27 > 0:31:30I need to show the judges that there's more depth to my cooking,
0:31:30 > 0:31:33so not just relying on a couple of techniques.
0:31:33 > 0:31:34There's a lot more to it.
0:31:36 > 0:31:38This is a very cramped bench.
0:31:38 > 0:31:39Mike, you've got a lot of stuff here, mate.
0:31:39 > 0:31:42Yeah - a lot to do, but I need to show off today, hopefully.
0:31:42 > 0:31:44What are you going to feed us, Mike?
0:31:44 > 0:31:45I'm going to do a beef fillet.
0:31:45 > 0:31:47I'm doing that with a pearl barley risotto,
0:31:47 > 0:31:49and then there's a beetroot and horseradish puree,
0:31:49 > 0:31:52so you've got a nice peppery bite to go with the steak.
0:31:52 > 0:31:53Dessert is a shortbread millefeuille,
0:31:53 > 0:31:56piped lemon cream cheese filling with basil through it
0:31:56 > 0:31:58and then it's all dressed with strawberries, as well,
0:31:58 > 0:32:01so you're alternating cream, strawberry, cream, strawberry.
0:32:01 > 0:32:03- Have you timed this, Mike?- Yes.
0:32:03 > 0:32:04- Seriously?- Yeah.
0:32:04 > 0:32:08- And not much to spare, I shouldn't imagine.- No, not at all!
0:32:08 > 0:32:11- Good luck.- Cheers, thanks very much.
0:32:14 > 0:32:17A stack of shortbread that he's making himself with cream,
0:32:17 > 0:32:21flavoured with not only lemon, but also basil.
0:32:21 > 0:32:23Possibly could work.
0:32:23 > 0:32:26I quite like the fact that he's pushing it really, really hard.
0:32:26 > 0:32:27He wants to show off process
0:32:27 > 0:32:29and he wants to show us a good he really is -
0:32:29 > 0:32:31but I hope it's not just about showing off.
0:32:39 > 0:32:41'Yeah, I think today's going to be really tough.
0:32:41 > 0:32:44'If I was giving myself time to do this,'
0:32:44 > 0:32:46I'd give myself a lot longer than an hour and 15 minutes,
0:32:46 > 0:32:48so that's where the pressure is coming from!
0:32:51 > 0:32:54- We know that you can produce really good sweet fruit.- Yes.
0:32:54 > 0:32:55- You love desserts.- Yes.
0:32:55 > 0:32:58- We don't know anything about your savoury cooking, though.- No.
0:32:58 > 0:33:00So, what are you going to make for us?
0:33:00 > 0:33:02I am making for you a leg fillet of venison
0:33:02 > 0:33:05with a red wine and blackberry sauce,
0:33:05 > 0:33:07celeriac puree and girolles.
0:33:07 > 0:33:10- And dessert?- It's a lemon posset.
0:33:10 > 0:33:12It's going to be really pretty, I hope.
0:33:12 > 0:33:14I just want to plate four really good mains
0:33:14 > 0:33:17and four really good desserts, and whatever happens after that,
0:33:17 > 0:33:18we'll see.
0:33:22 > 0:33:24Dessert, I think, sounds great.
0:33:24 > 0:33:26Lemon posset served with lemon curd and meringue.
0:33:26 > 0:33:28But we know she can cook sweet things,
0:33:28 > 0:33:31I want to see what she can do with a bit of savoury.
0:33:31 > 0:33:34She's giving us venison with a fruity sauce
0:33:34 > 0:33:35and a celeriac puree.
0:33:35 > 0:33:38There's some chestnuts in there as well, some mushrooms.
0:33:38 > 0:33:41I'll keep my fingers crossed. I'm looking forward to it.
0:33:49 > 0:33:50'I would like to go further.'
0:33:51 > 0:33:54I'm confident that my dish is all right.
0:33:54 > 0:33:58If I can present these dishes the way that I want to present them,
0:33:58 > 0:33:59I'll be very happy.
0:34:01 > 0:34:04- G'day, Joe how you doing? - I'm doing fine, thanks very much.
0:34:04 > 0:34:07What are you going to cook for us, Joe?
0:34:07 > 0:34:09Pan-fried pork loin fillets,
0:34:09 > 0:34:11and that's going to be with some sauteed potatoes
0:34:11 > 0:34:12and some green beans
0:34:12 > 0:34:14and a very nice creamy mushroom sauce.
0:34:14 > 0:34:16And then for dessert?
0:34:16 > 0:34:19Oh, I'm going to do raspberry souffle
0:34:19 > 0:34:21served with a summer fruit compote.
0:34:21 > 0:34:23This is your second day on MasterChef
0:34:23 > 0:34:25- and you're going to make four souffles?- Yes.
0:34:25 > 0:34:28- For the previous finalists of MasterChef?- Yes.
0:34:28 > 0:34:31Joe, you are one of the bravest men I've ever met on MasterChef.
0:34:31 > 0:34:35That I don't...find hard to believe, but actually if you say it, yeah.
0:34:35 > 0:34:36- I can do it.- Ha!
0:34:43 > 0:34:46I have no concerns whatsoever about Joe's menu.
0:34:46 > 0:34:49Pork fillet, which is a lovely piece of meat,
0:34:49 > 0:34:51and he's going to serve it with potatoes.
0:34:51 > 0:34:54The raspberry souffle, as well, I think that sounds wonderful.
0:34:54 > 0:34:56What is dangerous right now is timing.
0:35:09 > 0:35:14Today's past finalists all now work in the food industry...
0:35:14 > 0:35:17but this is where their journey began.
0:35:17 > 0:35:19Being back here is fantastic.
0:35:19 > 0:35:21It still never fails to surprise me,
0:35:21 > 0:35:23just that kind of array of emotions
0:35:23 > 0:35:25as you come through here.
0:35:25 > 0:35:27When I had to cook for the critics,
0:35:27 > 0:35:29I remember this like it was yesterday.
0:35:30 > 0:35:33I still occasionally wake up in the night in a cold sweat.
0:35:33 > 0:35:34Take yourself a breath.
0:35:35 > 0:35:37You'll be fine.
0:35:37 > 0:35:38That's better.
0:35:38 > 0:35:40There were a couple of raised eyebrows,
0:35:40 > 0:35:42and Kate Spicer, in particular,
0:35:42 > 0:35:44took a very strong dislike to it.
0:35:44 > 0:35:46Her face - she looked like she'd just eaten
0:35:46 > 0:35:48the most disgusting thing on earth.
0:35:48 > 0:35:49This puree...
0:35:49 > 0:35:51How could he have made this mistake?
0:35:52 > 0:35:55I'd like to think that I can spot talent on a plate,
0:35:55 > 0:35:56but they've got to get that consistency,
0:35:56 > 0:35:58and they've got to be able to get each plate
0:35:58 > 0:36:00looking just like the last one.
0:36:02 > 0:36:04I remember cooking for the critics,
0:36:04 > 0:36:09probably more strongly than any other round in the whole show.
0:36:09 > 0:36:11- How are your nerves? - Shot to pieces.
0:36:13 > 0:36:17I remember being really harried and trying to get everything together.
0:36:19 > 0:36:22It's a first hint of what it's really like to be a chef
0:36:22 > 0:36:24and cook professionally.
0:36:26 > 0:36:28It's great to be back.
0:36:28 > 0:36:30I remember cooking this round very well.
0:36:30 > 0:36:32It was a bit of a sticky moment for me
0:36:32 > 0:36:35and I remember almost not going through.
0:36:35 > 0:36:37It's sort of heading towards being a trifle
0:36:37 > 0:36:39without all the bells and whistles.
0:36:39 > 0:36:42You're not going to get the finished article, now,
0:36:42 > 0:36:44in the cooks that are in there today.
0:36:44 > 0:36:47I think you just want to see a spark of food genius.
0:36:52 > 0:36:53How long have I got?
0:36:53 > 0:36:55Eight minutes, Katie.
0:36:58 > 0:37:02So, Katie's main - venison fillet with blackcurrant stewed plums,
0:37:02 > 0:37:04garlic mashed potato and parsnip crisps.
0:37:05 > 0:37:08With venison, it's going to be down to how well it's cooked.
0:37:14 > 0:37:16I feel lucky. Yeah, I'm ready to plate up.
0:37:16 > 0:37:18I think I'm good to go, I'm on track.
0:37:18 > 0:37:21- So, we're happy then, right? - Yes, reasonably happy.
0:37:25 > 0:37:26I like this.
0:37:26 > 0:37:28What have you got to go on?
0:37:28 > 0:37:30Just my sauce...
0:37:30 > 0:37:33and the parsnip crisps.
0:37:33 > 0:37:36Wahey! Look at the shine on that sauce.
0:37:40 > 0:37:42Well done - on time, good-looking plate.
0:37:42 > 0:37:43Go get them, girl.
0:37:43 > 0:37:45- Well done, you.- Thanks.
0:37:48 > 0:37:50Nice.
0:37:50 > 0:37:51- Very nice.- Nice dish.
0:38:01 > 0:38:04This is a fillet of venison with a garlic mash,
0:38:04 > 0:38:07stewed plums in a blackcurrant and port sauce
0:38:07 > 0:38:09and parsnip crisps.
0:38:09 > 0:38:11- Enjoy.- Thank you.
0:38:14 > 0:38:16It smells incredible and I think it looks great.
0:38:23 > 0:38:25I think this is a good silence, isn't it?
0:38:25 > 0:38:28It's really tasty, yeah.
0:38:28 > 0:38:29The cooking on the venison -
0:38:29 > 0:38:31maybe another minute or so in the pan,
0:38:31 > 0:38:34but everything just works so well together.
0:38:34 > 0:38:36The shine on the sauce is incredible.
0:38:36 > 0:38:39The parsnip crisps are crispy and crunch and nicely seasoned.
0:38:39 > 0:38:41The mash is smooth and well seasoned.
0:38:41 > 0:38:43A little bit of garlic, not too much.
0:38:43 > 0:38:45I think it's top tasty food.
0:38:45 > 0:38:49- That's an outstanding first dish from Katie.- Mm.
0:38:54 > 0:38:57Good-quality old-fashioned cooking.
0:38:57 > 0:39:00The venison I'd like to be cooked just a little bit more.
0:39:00 > 0:39:02That's my opinion. But a good dish.
0:39:05 > 0:39:07- 15 minutes.- 15 minutes.
0:39:07 > 0:39:08- Profiteroles, yeah?- Profiteroles.
0:39:08 > 0:39:09Go!
0:39:13 > 0:39:16I'm a bit of a choux pastry nerd,
0:39:16 > 0:39:20so I shall enjoy seeing how well she makes her profiteroles.
0:39:25 > 0:39:27- Nice, Katie.- Thank you.
0:39:28 > 0:39:30Happy?
0:39:30 > 0:39:31Yeah, yeah.
0:39:31 > 0:39:33- You've done very well on timings. - Thanks.
0:39:33 > 0:39:35- Off you go.- Good, thank you. - Well done.
0:39:35 > 0:39:38- Not even a bead of sweat upon your brow.- Well done, Katie.
0:39:47 > 0:39:51So this is profiteroles with passion fruit filled cream,
0:39:51 > 0:39:53passion fruit coulis, and a chocolate sauce
0:39:53 > 0:39:55with a little bit of pistachio.
0:39:55 > 0:39:56Enjoy. Thank you.
0:40:03 > 0:40:06That is a good fill on the profiterole.
0:40:08 > 0:40:12She's got all the technique right. The choux pastry's great.
0:40:12 > 0:40:14She's clearly got the talent.
0:40:14 > 0:40:16The sharpness and the right balance of sweetness
0:40:16 > 0:40:18with the passion fruit, the chocolate.
0:40:18 > 0:40:19I'd have been really chuffed
0:40:19 > 0:40:22to have cooked those two dishes in this round when we were on.
0:40:22 > 0:40:23It's tasty food.
0:40:26 > 0:40:27It's good.
0:40:27 > 0:40:30Well cooked choux pastry, nice flavoured filling,
0:40:30 > 0:40:31good chocolate sauce.
0:40:31 > 0:40:33Works for me, mate.
0:40:33 > 0:40:35It's good. The girl's good.
0:40:38 > 0:40:40- SHE LAUGHS - I'm feeling relieved -
0:40:40 > 0:40:42and I got it out all on time,
0:40:42 > 0:40:45so, phew! Hopefully brownie points for that.
0:40:50 > 0:40:52How are you doing on timing?
0:40:53 > 0:40:55Yeah, not too bad, I think.
0:40:55 > 0:40:57Mike is cooking for us a beef fillet
0:40:57 > 0:41:01with a spinach and asparagus pearl barley risotto,
0:41:01 > 0:41:03a beetroot and horseradish puree,
0:41:03 > 0:41:06Parmesan crisps, and a red wine and thyme sauce.
0:41:06 > 0:41:08Yeah, there's a lot going on there.
0:41:08 > 0:41:09Reads busy.
0:41:14 > 0:41:16- You've got three, Mike. - Yep, no problem.
0:41:22 > 0:41:23I like that.
0:41:23 > 0:41:24I like that, mate.
0:41:28 > 0:41:30Go on, mate. Let's go.
0:41:34 > 0:41:36- Ah, I forgot something. - What have you forgotten?
0:41:36 > 0:41:38I knew it didn't look right.
0:41:38 > 0:41:39Quick, quick, quick, quick, come on.
0:41:39 > 0:41:42- Told you you were pushing it, didn't I?- I did, yeah.
0:41:42 > 0:41:44Just wanted to try and do as much as possible.
0:41:44 > 0:41:46- Go, go, go.- Good job.
0:41:47 > 0:41:49Good effort. Good effort.
0:41:58 > 0:42:01Today, gentlemen, I've cooked for you beef fillets,
0:42:01 > 0:42:02spinach and asparagus risotto,
0:42:02 > 0:42:04there are some pan-fried girolles,
0:42:04 > 0:42:06and a beetroot and horseradish puree.
0:42:06 > 0:42:09And on the side there is a red wine and thyme sauce.
0:42:09 > 0:42:11Thanks very much. Cheers.
0:42:19 > 0:42:21I think the balance of flavours is interesting.
0:42:21 > 0:42:23It's quite brave.
0:42:23 > 0:42:25The beef is cooked really nicely,
0:42:25 > 0:42:28and this pearl barley risotto has got a really good texture.
0:42:28 > 0:42:30But there are some mistakes here.
0:42:30 > 0:42:32The sauce is a little disappointing.
0:42:32 > 0:42:33It's possibly a little thin.
0:42:33 > 0:42:36And actually, I don't know if the dish benefits hugely
0:42:36 > 0:42:38from having the sauce on it.
0:42:38 > 0:42:41I think it's a bit over-thought and a bit over-clever for me.
0:42:41 > 0:42:44Just needs a notch down, for me.
0:42:48 > 0:42:49It's a well cooked steak.
0:42:49 > 0:42:52However, neither one of those sauces is particularly powerful.
0:42:52 > 0:42:53The beef itself, I think,
0:42:53 > 0:42:55could probably do with a bit more seasoning,
0:42:55 > 0:42:58and if you're going to serve me horseradish, I want to go hoarse.
0:43:00 > 0:43:02- 15 minutes, yeah?- Yeah.
0:43:02 > 0:43:04- For your shortbread and cream.- Sure.
0:43:08 > 0:43:12So, Mike is cooking for us, for pudding,
0:43:12 > 0:43:14a strawberry shortbread millefeuille.
0:43:16 > 0:43:19The kind of worst-case scenario would be anaemic, undercooked,
0:43:19 > 0:43:23thick shortbread with some, you know, whipped cream
0:43:23 > 0:43:24and strawberries shoved into it.
0:43:24 > 0:43:26Time will tell.
0:43:33 > 0:43:35Good-looking plate, mate.
0:43:35 > 0:43:37It's got quarterfinal written all over it, Gregg.
0:43:37 > 0:43:40- Let's go. Well done. - Go! Go, go, go, go.
0:43:43 > 0:43:44- Look at that.- Good on him.
0:43:50 > 0:43:53OK, gents, I've served for you my take on a millefeuille,
0:43:53 > 0:43:55with a lemon and basil cream,
0:43:55 > 0:43:56fresh strawberries
0:43:56 > 0:43:59and a strawberry and orange coulis on the outside.
0:43:59 > 0:44:01Hope you enjoy. Cheers.
0:44:09 > 0:44:11The shortbread is a bit underbaked.
0:44:11 > 0:44:14Just kind of comes back to dough in your mouth.
0:44:14 > 0:44:17But the cream's actually delicious.
0:44:17 > 0:44:19You've got the lovely citrus notes in there
0:44:19 > 0:44:21which sit alongside the strawberry -
0:44:21 > 0:44:23but there's also a kind of savoury note.
0:44:23 > 0:44:25Honestly, it reminds me of a pizza.
0:44:25 > 0:44:27THEY LAUGH
0:44:27 > 0:44:29- What?- Seriously!- What?!
0:44:29 > 0:44:30There's a slight cheesiness in the cream
0:44:30 > 0:44:32and there's a dominant taste of basil.
0:44:32 > 0:44:34I think it reminds me of a Margherita pizza.
0:44:34 > 0:44:36I don't think it's worked.
0:44:38 > 0:44:41I like the work that's gone into it. I find it pleasant.
0:44:41 > 0:44:43I find the basil slightly uncomfortable.
0:44:43 > 0:44:46- I can live with it.- The basil doesn't worry me that much.
0:44:46 > 0:44:48He's trying to show his technical ability,
0:44:48 > 0:44:50and I'm pleased about that.
0:44:52 > 0:44:54It pretty much went to plan - near enough, yeah.
0:44:54 > 0:44:58I'm not fully sure if all the elements came together...
0:44:58 > 0:45:01but, yeah, fingers crossed they liked it.
0:45:01 > 0:45:03- Stressful, though. - HE LAUGHS
0:45:08 > 0:45:10How are you doing, Natasha?
0:45:10 > 0:45:12Erm, I'm a bit stretched for time, actually.
0:45:12 > 0:45:14- Have you not got your mushrooms done?- No.
0:45:15 > 0:45:18Natasha's main course is venison leg steak
0:45:18 > 0:45:20with red wine blackberry sauce, roasted chestnuts,
0:45:20 > 0:45:22celeriac and girolles.
0:45:22 > 0:45:25I hope it tastes as good as it reads on the menu.
0:45:27 > 0:45:30Don't lose control, now. You're fine, OK?
0:45:30 > 0:45:31I'm shaking.
0:45:34 > 0:45:36It's messy.
0:45:36 > 0:45:39Worth waiting for. Little bit over.
0:45:39 > 0:45:41- Sorry.- Come on! Are we ready to go?
0:45:41 > 0:45:43I'm ready to go.
0:45:43 > 0:45:46- Well done, Natasha. Go on, take those two. Go.- OK.
0:45:46 > 0:45:47Great.
0:45:55 > 0:45:56Thank you.
0:45:58 > 0:46:01I've cooked for you venison with celeriac,
0:46:01 > 0:46:04girolles and roasted chestnuts.
0:46:04 > 0:46:06- Thank you.- Thank you.- Bye.
0:46:13 > 0:46:15It's not a winner for me, I'm afraid.
0:46:15 > 0:46:18- No.- The venison is cooked reasonably well.
0:46:18 > 0:46:21Unfortunately, the meat itself
0:46:21 > 0:46:23is let down by the rest of the dish.
0:46:23 > 0:46:25The chestnuts, I just couldn't eat some of them,
0:46:25 > 0:46:26cos they were too hard.
0:46:26 > 0:46:30Girolles, under-seasoned, and the puree was just really watery
0:46:30 > 0:46:32and not having any real flavour.
0:46:32 > 0:46:35It's a shame, really, cos she's cooked the meat well,
0:46:35 > 0:46:38but the other bits have just kind of fallen off a cliff a bit.
0:46:42 > 0:46:44The celeriac puree is lumpy.
0:46:44 > 0:46:46The chestnuts are a bit dry and overcooked.
0:46:46 > 0:46:49I like the rich sauce, but it could do with a bit of finesse.
0:46:49 > 0:46:53That is a dish with a cook that has run out of time.
0:46:57 > 0:47:00Oh, the main just didn't go to plan, I'm afraid.
0:47:00 > 0:47:03It looked really messy. And that's my favourite bit, so...
0:47:03 > 0:47:05Are we going to have possets in 15?
0:47:05 > 0:47:07I think.
0:47:11 > 0:47:14Natasha's dessert is lemon posset with lemon curd,
0:47:14 > 0:47:16meringue and blueberries.
0:47:16 > 0:47:20I've had a very similar dish to this at a restaurant quite recently,
0:47:20 > 0:47:21and it was fantastic.
0:47:21 > 0:47:25- So I do have a...- Yeah. - ..benchmark for this dish.
0:47:31 > 0:47:32Well, that's a really pretty dish.
0:47:32 > 0:47:35- Thank you.- REALLY pretty dish.
0:47:35 > 0:47:36Happy?
0:47:36 > 0:47:38Yeah, let's do it.
0:47:38 > 0:47:39- Good.- Well done.
0:47:43 > 0:47:45- Hello again.- Hello.
0:47:46 > 0:47:47Thank you.
0:47:50 > 0:47:52You've got a lemon posset
0:47:52 > 0:47:54with lemon curd, blueberries
0:47:54 > 0:47:56and meringue kisses.
0:47:56 > 0:47:59- So hope you enjoy. Thank you.- Thank you.
0:48:07 > 0:48:10- It's properly lemony.- Mm-hm.
0:48:10 > 0:48:12And it's not easy to make a lemon curd -
0:48:12 > 0:48:14certainly not in that length of time.
0:48:14 > 0:48:17The posset's got a beautiful set on it.
0:48:17 > 0:48:19The meringue's nice and gooey.
0:48:19 > 0:48:21For me, I'd like the meringue a little bit crisper,
0:48:21 > 0:48:23cos there's lots of soft textures, and you want something
0:48:23 > 0:48:26that's much more distinctly crunchy, crispy.
0:48:26 > 0:48:27But the flavours are spot-on.
0:48:27 > 0:48:29Sharp, sweet, refreshing.
0:48:29 > 0:48:32Clever cooking, and well executed.
0:48:33 > 0:48:34Beautiful dish.
0:48:37 > 0:48:38Not too sweet.
0:48:38 > 0:48:41You get a little burst of blueberry juice in there, as well.
0:48:41 > 0:48:43She's made it pretty, she's made it delicious.
0:48:43 > 0:48:45I think it's a lovely, lovely thing.
0:48:47 > 0:48:52That's one of the most difficult cooking experiences of my life.
0:48:52 > 0:48:54I just gave myself too much to do,
0:48:54 > 0:48:59and I never want to cook within an hour again.
0:48:59 > 0:49:00SHE LAUGHS
0:49:04 > 0:49:06Joe, 15 minutes on your main course.
0:49:08 > 0:49:11Joe's main - pan-fried loin of pork fillet
0:49:11 > 0:49:14served with Parisian potatoes, green beans
0:49:14 > 0:49:16and cream mustard sauce.
0:49:17 > 0:49:21I think the concern here is that the pork will be overcooked.
0:49:25 > 0:49:27You're supposed to be serving in three minutes.
0:49:27 > 0:49:29- You're a bit behind, aren't you? - I am behind.
0:49:29 > 0:49:30How long are we going to be?
0:49:30 > 0:49:34- On the basis of this, probably about another three minutes, John.- OK.
0:49:38 > 0:49:40The plates should have gone. This is the end of normal time.
0:49:40 > 0:49:43- Right, OK, I'm sorry. - You're on borrowed time now, Joe.
0:49:43 > 0:49:45Ugh, dammit.
0:49:45 > 0:49:47So I'm keeping these guys waiting.
0:49:52 > 0:49:55- We're about eight minutes over now. - Oh, my God.
0:49:56 > 0:49:58- Almost there?- Almost, yes.
0:50:04 > 0:50:07And that - that's very late,
0:50:07 > 0:50:09- but that's very nice.- Good.
0:50:09 > 0:50:11- Can we go?- OK. There we are.
0:50:11 > 0:50:13Come on, Joe. Go on, mate.
0:50:16 > 0:50:19- Hi, folks.- Hello. - Humble apologies for the delay.
0:50:19 > 0:50:21- Don't worry.- It's all right. - Thank you.
0:50:24 > 0:50:25Thank you.
0:50:25 > 0:50:28What I've prepared for you is actually pan-fried loin of pork,
0:50:28 > 0:50:32caramelised potatoes and sauteed green beans.
0:50:32 > 0:50:33Enjoy it.
0:50:33 > 0:50:35- Thank you very much.- You're welcome.
0:50:35 > 0:50:38Very classical presentation.
0:50:38 > 0:50:40It's a bit...home cooking.
0:50:49 > 0:50:52I love the fact that the pork is still nice and pink.
0:50:52 > 0:50:55I mean, mine's cooked beautifully.
0:50:55 > 0:50:59The potatoes - crispy on the outside, lovely herby flavour,
0:50:59 > 0:51:00lovely and fluffy in the middle.
0:51:00 > 0:51:03We've got actually quite a clever sauce.
0:51:03 > 0:51:06But I remember cooking something really similar at this stage,
0:51:06 > 0:51:09and I just wonder whether the ambition of the chefs
0:51:09 > 0:51:12cooking in the competition now might slightly eclipse it.
0:51:14 > 0:51:16That's too rare for me.
0:51:16 > 0:51:18I don't mind the cooking of the pork.
0:51:18 > 0:51:21Love the potatoes with all that rosemary.
0:51:28 > 0:51:31- Right.- Right, souffles now, yeah? - Yes, John.
0:51:31 > 0:51:34- Are they going to take 10 minutes in the oven, Joe, are they?- Yes.
0:51:35 > 0:51:38It's not that easy to execute souffle.
0:51:40 > 0:51:43I'm rooting for him. I hope he nails it.
0:51:43 > 0:51:44Look at that!
0:51:44 > 0:51:46It's a souffle on the rise.
0:51:46 > 0:51:48I'm tempted to take them out.
0:51:48 > 0:51:50Well, either shut the door and commit
0:51:50 > 0:51:52or not shut the door and commit.
0:51:52 > 0:51:54Heeey, look at that!
0:51:54 > 0:51:55Get in there.
0:51:58 > 0:51:59It's a pretty plate.
0:52:02 > 0:52:04Come on, Joe, let's go. Before they drop.
0:52:04 > 0:52:06- You're all right. Let's go.- OK.
0:52:15 > 0:52:19Right, OK. what I've actually done today is a raspberry souffle
0:52:19 > 0:52:21with a summer fruit compote.
0:52:21 > 0:52:24- Have a great time. - Thank you.- Cheers.- Thanks.
0:52:34 > 0:52:36It's far from being a perfect souffle.
0:52:36 > 0:52:38I think it's a little heavy on the egg white,
0:52:38 > 0:52:41- and there's not enough of the custardy base to it.- Yeah.
0:52:41 > 0:52:43I think, as a dessert,
0:52:43 > 0:52:45compared with the other three that we've eaten today,
0:52:45 > 0:52:47I don't think it quite matches up.
0:52:47 > 0:52:51But I kind to want to forgive him all, cos he gave me a butterfly!
0:52:53 > 0:52:54Team Joe.
0:52:59 > 0:53:01I like that, the sharp fruit with the sweet souffle.
0:53:01 > 0:53:03It's a good thing.
0:53:03 > 0:53:05I mean, Michelangelo finished the Sistine Chapel
0:53:05 > 0:53:08faster than Joe finished his souffle, but it's a work of art.
0:53:11 > 0:53:13It's taken a lot longer
0:53:13 > 0:53:15than I thought it would take.
0:53:15 > 0:53:18I got myself out of sequence, and so I paid the penalty, I think,
0:53:18 > 0:53:21for actually being rather late.
0:53:23 > 0:53:26We thought in the earlier round that we had uncovered some talent.
0:53:26 > 0:53:30Today, I think, proves it, and we are left with a difficult job
0:53:30 > 0:53:32of dismissing one of them from the competition.
0:53:35 > 0:53:37Katie started off the whole shooting match,
0:53:37 > 0:53:39and she did very, very well indeed.
0:53:39 > 0:53:41Her profiteroles were lovely and crispy.
0:53:41 > 0:53:43She looked to be in control.
0:53:43 > 0:53:45She had no timing issues.
0:53:45 > 0:53:47Katie appears to me to be a class act.
0:53:49 > 0:53:52It would be amazing to get through to the quarterfinals.
0:53:52 > 0:53:54Time will tell. Time will tell. Fingers crossed.
0:53:55 > 0:53:57Mike gives himself so much to do
0:53:57 > 0:54:00that he doesn't focus on the most important part of a dish,
0:54:00 > 0:54:01and that's what it tastes like.
0:54:01 > 0:54:04But as far as clarity is concerned, and clean plates of food
0:54:04 > 0:54:07and organisation, Mike is strong.
0:54:08 > 0:54:11Not knowing what the other guys have cooked and how well they've done
0:54:11 > 0:54:13kind of leaves you out there and not knowing.
0:54:14 > 0:54:17There's no doubt in my mind Natasha likes desserts
0:54:17 > 0:54:19a lot more than she likes savouries.
0:54:19 > 0:54:22Her main course wasn't quite right.
0:54:22 > 0:54:24The celeriac puree was a bit lumpy.
0:54:24 > 0:54:25The chestnuts were bit dry -
0:54:25 > 0:54:27and its presentation wasn't quite right.
0:54:29 > 0:54:31The venison was so messy.
0:54:31 > 0:54:34Yeah, no, I do feel a bit down about that.
0:54:34 > 0:54:35We'll see.
0:54:36 > 0:54:40The boys in the dining room enjoyed Joe's pork dish
0:54:40 > 0:54:42a lot more than I did.
0:54:42 > 0:54:45The souffle, however, was great.
0:54:45 > 0:54:48Sharp berry compote, rich with the taste of raspberries -
0:54:48 > 0:54:49great dessert.
0:54:49 > 0:54:53Well, I know I'm up against some pretty tough competition.
0:54:53 > 0:54:56I know one thing - I've done my very best.
0:55:01 > 0:55:03Three places in the quarterfinal.
0:55:03 > 0:55:05That means we're going to lose one of our cooks today.
0:55:07 > 0:55:10Who is going to cope in the next round? That's the point.
0:55:25 > 0:55:26Congratulations.
0:55:26 > 0:55:29At the start of the day I said you had to stand out,
0:55:29 > 0:55:30and today you have.
0:55:36 > 0:55:39Three quarterfinal places to give
0:55:39 > 0:55:42means that one of you is leaving the competition.
0:55:48 > 0:55:50The person leaving us...
0:55:57 > 0:55:58..is Joe.
0:55:58 > 0:56:00Thank you very much.
0:56:00 > 0:56:01- Take care.- Well done.
0:56:02 > 0:56:03Well done, Joe.
0:56:09 > 0:56:12Oh, I'm immensely proud of where I got to -
0:56:12 > 0:56:14considering my age.
0:56:14 > 0:56:17I really had a great time.
0:56:17 > 0:56:19Only wish I could have lasted a bit longer,
0:56:19 > 0:56:20but actually, I'm happy.
0:56:22 > 0:56:25You are MasterChef quarterfinalists. Very well done.
0:56:25 > 0:56:27- Whoo! - THEY LAUGH
0:56:30 > 0:56:33To be a MasterChef quarterfinalist is amazing.
0:56:33 > 0:56:35Just thrilled. Really happy.
0:56:35 > 0:56:38It feels amazing, yeah. I was totally surprised, if I'm honest.
0:56:38 > 0:56:40I thought I was a goner.
0:56:40 > 0:56:43But I'm ridiculously excited and super chuffed.
0:56:43 > 0:56:46- KATIE:- It hasn't sunk in. It's just surreal to think about -
0:56:46 > 0:56:48I'm a MasterChef quarterfinalist!
0:56:48 > 0:56:49It's brilliant.
0:56:51 > 0:56:54Tomorrow night it's the quarterfinal,
0:56:54 > 0:56:57and Mike, Natasha and Katie
0:56:57 > 0:57:00will join Kei, Julie and Chris
0:57:00 > 0:57:02to battle for their place
0:57:02 > 0:57:05cooking for one of the country's top restaurant critics.
0:57:08 > 0:57:12I need some spoons. Quickly, please. Two spoons, please.
0:57:13 > 0:57:14Absolutely sublime.