0:00:02 > 0:00:04It's the MasterChef finals.
0:00:05 > 0:00:09Over the next four nights, the finalists will be
0:00:09 > 0:00:12pushed beyond anything they've experienced before.
0:00:13 > 0:00:16They look hungry. I hope these guys are ready!
0:00:20 > 0:00:22Sensational flavour.
0:00:23 > 0:00:25I have put in so much work on this.
0:00:25 > 0:00:28I so don't want to go home.
0:00:28 > 0:00:32I'm having a ball. I'm having an absolute thrill.
0:00:32 > 0:00:36It's an amazing feeling to be in Finals week.
0:00:36 > 0:00:38I'm going to go out and I'm going to give my all
0:00:38 > 0:00:41and I'm going to just thoroughly enjoy it.
0:00:41 > 0:00:45Before now, it was kind of like a little distant dream. I'm so close.
0:00:45 > 0:00:49To fall at the last hurdle would be pretty sad.
0:00:49 > 0:00:52It's been stressful, it's been intense
0:00:52 > 0:00:55but I have absolutely loved every minute of it.
0:00:56 > 0:00:59Lifting a trophy would be staggering.
0:00:59 > 0:01:00Think I've got to be at my best
0:01:00 > 0:01:03and I've got to put out flawless dishes from now on.
0:01:03 > 0:01:07- Tonight, the competition intensifies...- Wow!
0:01:07 > 0:01:11..when the final five's creativity is challenged by rising
0:01:11 > 0:01:14Michelin star talent Michael O'Hare.
0:01:15 > 0:01:20For one of them, their MasterChef competition will come to an end.
0:01:30 > 0:01:34It's early morning and the finalists arrive at Britain's oldest
0:01:34 > 0:01:40continuously working theatre - the Bristol Old Vic.
0:01:40 > 0:01:45Opened in 1766, it has a rich history of performance
0:01:45 > 0:01:48and training some of the world's leading actors.
0:02:01 > 0:02:05Welcome to the beautiful Bristol Old Vic.
0:02:05 > 0:02:09This year, it celebrates its 250th birthday.
0:02:11 > 0:02:15There is a dinner this evening for actors that previously
0:02:15 > 0:02:18trained in the Bristol Old Vic Theatre School.
0:02:19 > 0:02:22You're cooking the dinner.
0:02:22 > 0:02:26You will be working and guided by one of Britain's maverick chefs -
0:02:26 > 0:02:32a Michelin star holder, Michael O'Hare. He's very interesting.
0:02:32 > 0:02:37His food is really complex. Good luck. That way.
0:02:48 > 0:02:53Michael O'Hare is a young chef currently sending shock waves
0:02:53 > 0:02:57- through the culinary world. - I started cooking at university.
0:02:58 > 0:03:01I was studying aerospace engineering.
0:03:01 > 0:03:04I had to cook for myself and really enjoyed it
0:03:04 > 0:03:07and then just started working in restaurants.
0:03:07 > 0:03:11So I dropped university and quit, much to my parents' misery!
0:03:11 > 0:03:12Service, please.
0:03:14 > 0:03:16Michael's trailblazing Leeds restaurant,
0:03:16 > 0:03:18The Man Behind The Curtain,
0:03:18 > 0:03:21was awarded a Michelin star within a year of opening.
0:03:23 > 0:03:27Housed in a dark graffiti dining room,
0:03:27 > 0:03:31the restaurant is renowned for Michael's uniquely creative dishes.
0:03:34 > 0:03:36My approach to food is really simple.
0:03:36 > 0:03:38It needs to look amazing and taste great
0:03:38 > 0:03:40and it needs to be entertaining.
0:03:46 > 0:03:48- Chefs, welcome.- Hello.- Hiya.
0:03:48 > 0:03:50Today, you're going to be doing five dishes
0:03:50 > 0:03:52from our menu for the six VIP guests.
0:03:52 > 0:03:55It's a lot of work to do, a lot of pressure. Time's of the essence.
0:03:55 > 0:03:58Let's get cracking. To your stations, please.
0:04:02 > 0:04:05The contestants will now have four hours to master
0:04:05 > 0:04:09Michael's complex recipes.
0:04:09 > 0:04:12I'm apprehensive as to putting my cuisine into the hands of five
0:04:12 > 0:04:16amateur chefs. There's a lot of trust and a lot of worry on that.
0:04:17 > 0:04:19Just thrilled. Of all the chefs at the moment,
0:04:19 > 0:04:22Michael is the one who's really pushing boundaries.
0:04:22 > 0:04:25It's great to be actually cooking with the man himself!
0:04:25 > 0:04:28I imagine I'll probably learn more in the next few hours than
0:04:28 > 0:04:31I have done in 27 years of eating and cooking!
0:04:31 > 0:04:34Jane is responsible for the first course -
0:04:34 > 0:04:39raw Denia red prawn with a barbecue roasted head,
0:04:39 > 0:04:43crispy rice noodles with flowers and sea herbs,
0:04:43 > 0:04:46and a Bolognese sauce made from sea urchins.
0:04:49 > 0:04:50The first dish, the Denia red prawn,
0:04:50 > 0:04:54is really a celebration of that ingredient.
0:04:54 > 0:04:56It's the most perfect prawn in the world.
0:04:56 > 0:05:01The tail of the prawn is served raw, whilst the prawn heads
0:05:01 > 0:05:04are roasted directly on top of barbecue embers.
0:05:04 > 0:05:06You really want to char the outside.
0:05:06 > 0:05:08You're going to get that roasted shell flavour
0:05:08 > 0:05:10going through into the brains. You don't want to take it too far.
0:05:10 > 0:05:12You want it to still be liquid inside.
0:05:12 > 0:05:13You just want to warm the brains.
0:05:17 > 0:05:20When you get table-side, you're going to encourage the guests to
0:05:20 > 0:05:26take the prawn head and just squeeze all that juice out over the top.
0:05:26 > 0:05:28Oh, wow. Yeah.
0:05:28 > 0:05:30And the heat from those brains
0:05:30 > 0:05:32will just warm that tail up nicely.
0:05:32 > 0:05:34You'll then have the Bolognese sauce, the urchin Bolognese,
0:05:34 > 0:05:37and you'll pour that hot over the noodles.
0:05:39 > 0:05:43The Bolognese goes over the top so it looks a real mess
0:05:43 > 0:05:46- when it's finished. But it'll taste delicious.- Yeah, wow.
0:05:46 > 0:05:48That's amazing. Yeah, thank you.
0:05:52 > 0:05:55Very wacky but that's what we expected today.
0:05:55 > 0:05:57I can't believe I'm sitting here, looking at this plate of food,
0:05:57 > 0:06:00thinking, "I've got to cook it," to be honest!
0:06:03 > 0:06:06Her first job is to prepare the delicate sea urchins.
0:06:08 > 0:06:11The only edible part are the gonads,
0:06:11 > 0:06:14which have to be carefully removed from the spiny shell.
0:06:18 > 0:06:20I love working with new ingredients. I really do.
0:06:20 > 0:06:23I get a buzz out of learning how to do new things.
0:06:23 > 0:06:25Hopefully, I can do justice to it.
0:06:27 > 0:06:31Juanita will be making Michael's interpretation of fish and chips.
0:06:35 > 0:06:39- This is my signature dish of black cod.- Wow, OK. No pressure(!)
0:06:39 > 0:06:42HE LAUGHS
0:06:42 > 0:06:47The dish begins with a barbecued gem lettuce followed by the cod,
0:06:47 > 0:06:53which is cured in salt and sugar, and cooked in a water bath at 60 degrees.
0:06:53 > 0:06:57And then the dashi sauce - this is just a real intense cod flavour.
0:06:57 > 0:06:59So, with your sauce, pour a little over,
0:06:59 > 0:07:01but treat it a bit like a soup.
0:07:01 > 0:07:04- So you do want a well of sauce in the bottom.- Yep.
0:07:04 > 0:07:08On top of the fish, you prepare crispy potatoes and shallots.
0:07:08 > 0:07:12You'll then season with ink and vinegar.
0:07:12 > 0:07:15And then, finally, to finish, we have pea shoots,
0:07:15 > 0:07:18which you'll just paint in a little bit of copper.
0:07:18 > 0:07:20And that's how you finish the dish.
0:07:20 > 0:07:23- That is so beautiful. - Any questions?- Not at the moment.
0:07:23 > 0:07:26- I just hope I can do it justice. It's absolutely stunning.- Me, too!
0:07:26 > 0:07:28THEY LAUGH
0:07:32 > 0:07:35Oh, wow, that's amazing. It actually tastes like fish and chips.
0:07:36 > 0:07:40- I've got black teeth! - Stick your tongue out, Juanita.
0:07:40 > 0:07:41LAUGHTER
0:07:43 > 0:07:45Billy has the main course...
0:07:48 > 0:07:53..barbecued rib of beef, with edible eggshells,
0:07:53 > 0:07:55sous-vide egg yolk,
0:07:55 > 0:07:57smoked bread cinders,
0:07:57 > 0:08:01anchovies, and an ajo blanco sauce.
0:08:02 > 0:08:04- We have a lot to do.- Sounds amazing!
0:08:08 > 0:08:09There's quite a lot going on here.
0:08:09 > 0:08:12They're going to have to dry their own eggshells out,
0:08:12 > 0:08:14there's hairdryers involved.
0:08:14 > 0:08:18So there's really, really unusual ways of working with this dish
0:08:18 > 0:08:21but the real key is to get the beef exactly bang on.
0:08:22 > 0:08:25- See all those flames?- Yep. - We want that, weirdly.
0:08:25 > 0:08:27We want to render that fat down on the outside,
0:08:27 > 0:08:29- want to keep it nice and pink on the inside.- Got it, yep.
0:08:29 > 0:08:32If that fire goes out, you can always add a little oil
0:08:32 > 0:08:34- and really get that going.- OK.
0:08:34 > 0:08:37- You really want to char that. Yeah?- Yeah.
0:08:41 > 0:08:43You start with an ajo blanco sauce
0:08:43 > 0:08:45that you make from garlic and almonds.
0:08:45 > 0:08:48And really splash it out, yeah?
0:08:48 > 0:08:50Don't be afraid to make a bit of a mess.
0:08:50 > 0:08:51Something like that.
0:08:51 > 0:08:54You'll then add to it your eggshell
0:08:54 > 0:08:57and Boqueron anchovies.
0:08:57 > 0:09:00We'll then add your rib, straight across there,
0:09:00 > 0:09:02and then you'll just fill your eggshell.
0:09:02 > 0:09:05The eggs have been poached slowly in a water bath
0:09:05 > 0:09:08for an hour at 62 degrees.
0:09:08 > 0:09:12And, then, to finish that, you'll make some cinders.
0:09:12 > 0:09:15This is made from white bread that you'll smoke.
0:09:15 > 0:09:17Make it look a little smashed.
0:09:18 > 0:09:20OK? So that's your finished dish.
0:09:20 > 0:09:2312-year-old retired Galician dairy cow
0:09:23 > 0:09:27with egg, smoked cinders, ajo blanco and Boqueron anchovies.
0:09:29 > 0:09:32- I've had a few egg traumas so far in this competition.- Oh, really?- Yeah.
0:09:32 > 0:09:35- Why not take it head-on? - Best of luck.
0:09:37 > 0:09:40I have put a few weird and wonderful things together myself.
0:09:40 > 0:09:44Nothing quite on the level of this, obviously!
0:09:46 > 0:09:49Stuart is in charge of the pre-desert,
0:09:49 > 0:09:53a hot and cold soup based on the flavours of Thailand.
0:09:53 > 0:09:56At its centre is a chilli and lemon sorbet
0:09:56 > 0:10:01which has to be made moments before service using liquid nitrogen.
0:10:01 > 0:10:03So, the key to this is in the preparation,
0:10:03 > 0:10:05- and everything's kind of last-minute for you.- Mm-hm.
0:10:09 > 0:10:11- It feels good.- Yeah?- Yeah.
0:10:11 > 0:10:15The fresh sorbet sits on top of a cold plum compote
0:10:15 > 0:10:19and is topped with a plum jelly and fried coriander leaves,
0:10:19 > 0:10:24before being finished with a warm Thai soup of cardamom, ginger,
0:10:24 > 0:10:27kaffir lime leaf and lemon grass.
0:10:27 > 0:10:28Oh, that smells amazing.
0:10:31 > 0:10:32The balance here is the hot and cold.
0:10:32 > 0:10:35It's really straightforward but last-minute work for you.
0:10:42 > 0:10:46It just smacks you round the face with, like, cardamom and chilli.
0:10:46 > 0:10:48The plating is relatively straightforward,
0:10:48 > 0:10:50but I think to get that balance of flavours
0:10:50 > 0:10:52there's a lot going on there.
0:10:54 > 0:10:57Jack's dessert will finish the meal.
0:10:57 > 0:11:01It features a rich milk chocolate, lavender, and honey mousse
0:11:01 > 0:11:05added to beetroot vinegar puffed potatoes,
0:11:05 > 0:11:07and served with violet ice cream.
0:11:07 > 0:11:10And you'll top it with some chocolate,
0:11:10 > 0:11:12that you'll temper into brittle.
0:11:14 > 0:11:16There's really a lot going on with this dish,
0:11:16 > 0:11:19and the tempering the chocolate's quite a technical craft.
0:11:19 > 0:11:22So whoever's got that has really got the most to do today.
0:11:22 > 0:11:27Jack will finish the dish table-side with an unusual custard
0:11:27 > 0:11:30made out of baked potatoes and cream
0:11:30 > 0:11:34and topped with more puffed potatoes in beetroot vinegar powder.
0:11:37 > 0:11:39It's completely bonkers, but I love it!
0:11:39 > 0:11:41- The key thing is the tempering the chocolate.- OK.
0:11:41 > 0:11:44- And getting things done in the right order.- Absolutely.
0:11:44 > 0:11:47- I have faith in you.- It looks stunning.- Thank you. Enjoy.
0:11:52 > 0:11:54Dinner is now just three hours away.
0:11:56 > 0:11:58Here we go!
0:11:58 > 0:12:02Jane is working on her sea urchin sauce.
0:12:02 > 0:12:05Whoops. I don't want to waste any of this.
0:12:05 > 0:12:09- She's added the urchins to garlic and shallots...- Wow.
0:12:09 > 0:12:11..to form the base flavour.
0:12:15 > 0:12:18Do you feel pressure kicking off the whole shooting match
0:12:18 > 0:12:19- with the first course?- Yeah.
0:12:19 > 0:12:22I've got to get it out on time so I don't hold these guys up,
0:12:22 > 0:12:23and it's got to be beautiful.
0:12:23 > 0:12:26And what's the nearest you've ever got to cooking like this?
0:12:26 > 0:12:28I've never got anywhere close to cooking like this.
0:12:28 > 0:12:31This is...just off the scale, isn't it?
0:12:40 > 0:12:43- Just bury them completely.- Just cover them completely?- Yeah.- OK.
0:12:43 > 0:12:47Juanita is curing the cod in equal quantities of sea salt
0:12:47 > 0:12:49and caster sugar.
0:12:49 > 0:12:51So that really firms up the texture of the fish
0:12:51 > 0:12:54so it doesn't get all gelatinous when it's sous-vide.
0:12:55 > 0:12:58The leftover cod skins need to be baked
0:12:58 > 0:13:02and will be used to intensify the flavour of the dashi stock.
0:13:06 > 0:13:09I didn't think I'd be blowing balloons up on MasterChef.
0:13:09 > 0:13:13Billy's main challenge is to make the delicate edible eggshells
0:13:13 > 0:13:15for his main course.
0:13:19 > 0:13:21- So I've just got to test the batter mix... - SQUEAK
0:13:21 > 0:13:24Oh! ..make sure it's not too thin, not too thick.
0:13:24 > 0:13:27To form an egg shape, the balloons are dipped
0:13:27 > 0:13:29in a lactose milk powder batter.
0:13:29 > 0:13:32It takes quite a long time to dry, I think.
0:13:35 > 0:13:38- HE TUTS - Oh, God!
0:13:39 > 0:13:40Argh, too close together.
0:13:43 > 0:13:46There's not many people I allow to use my own hairdryer,
0:13:46 > 0:13:47do you know that?
0:13:48 > 0:13:51I feel more privileged than I am already.
0:13:54 > 0:13:57Hopefully he's done those quick enough so they can dry out in time.
0:13:57 > 0:14:00If not, he's going to be using that hairdryer an awful lot more.
0:14:00 > 0:14:03He's still got his beef to prep and a lot more work to do.
0:14:03 > 0:14:06There's nothing done on that dish yet apart from the eggshell.
0:14:08 > 0:14:13Stuart's also at a crucial stage with his pre-dessert.
0:14:13 > 0:14:15Yeah, a little bit more.
0:14:15 > 0:14:18The plum jelly has to be wafer thin.
0:14:19 > 0:14:23If he misjudges the consistency, the jelly will break up
0:14:23 > 0:14:26when he tries to cut it into discs.
0:14:26 > 0:14:29Obviously, they're expecting perfection today,
0:14:29 > 0:14:32so I've got quite a challenge ahead of me, I think.
0:14:36 > 0:14:40The showpiece of Jack's dessert is the silver chocolate foil.
0:14:40 > 0:14:42I've never tempered chocolate before.
0:14:42 > 0:14:44- It's always something I've thought, "What a faff." - HE LAUGHS
0:14:44 > 0:14:46So I kind of wish I had.
0:14:46 > 0:14:48The chocolate needs to be tempered -
0:14:48 > 0:14:51heated and cooled to exact temperatures -
0:14:51 > 0:14:54before it can be moulded into abstract shapes.
0:14:54 > 0:14:57So, with your tinfoil, all you're going to do is form a mould.
0:14:57 > 0:14:59- Maybe something like this...- Yep.
0:14:59 > 0:15:02..so that then when your chocolate's tempered, you can kind of...see?
0:15:02 > 0:15:03OK.
0:15:05 > 0:15:09- He has to work quickly... - As quick as you can.- Yep.
0:15:09 > 0:15:11..to shape the chocolate before it sets.
0:15:21 > 0:15:23- Yeah, is that all right? - Yeah.- Perfect.
0:15:23 > 0:15:25- Blast them last few out, mate. - This is mad!
0:15:25 > 0:15:27JACK CHUCKLES
0:15:27 > 0:15:28So cool.
0:15:32 > 0:15:34OK, chefs, you have two hours and 15 minutes
0:15:34 > 0:15:36until the first course is served.
0:15:36 > 0:15:38- Yes, Chef.- Yes, Chef.
0:15:43 > 0:15:49The Bristol Old Vic staged its first performance 250 years ago.
0:15:50 > 0:15:54Back then, it was known as the most exquisitely designed theatre
0:15:54 > 0:15:57in Europe, and it quickly gained a reputation
0:15:57 > 0:16:00for staging daring and exciting productions.
0:16:00 > 0:16:03Really, all of the greats have performed here.
0:16:03 > 0:16:06It's rare to find a British stage actor that hasn't trodden
0:16:06 > 0:16:07these very boards.
0:16:08 > 0:16:11And that's a really important part of our heritage.
0:16:16 > 0:16:19I think, in a way, a good meal is like a good production, because
0:16:19 > 0:16:24every night we're trying to make a really brilliant live experience.
0:16:24 > 0:16:26And sometimes going out for a good meal is sort of
0:16:26 > 0:16:27like going out to the theatre.
0:16:33 > 0:16:37There's now less than two hours til service.
0:16:37 > 0:16:39I'm deveining the prawns,
0:16:39 > 0:16:41because nobody wants to eat this bit of the prawn.
0:16:44 > 0:16:48I think I've got all my elements coming together really well.
0:16:48 > 0:16:51Hopefully, it'll all come together at the end.
0:16:54 > 0:16:57I'm just frying off the potato straws,
0:16:57 > 0:17:02so they've just got to be nice and crispy, but not too brown.
0:17:04 > 0:17:08The striking black appearance of Juanita's cod dish...
0:17:08 > 0:17:10Oh, wow.
0:17:10 > 0:17:14..is created using another of Michael's unusual techniques.
0:17:15 > 0:17:17So, it's an equal mix of vinegar powder
0:17:17 > 0:17:21and black squid ink powder, and that's what goes on the top.
0:17:21 > 0:17:25You can really smell the squid. Amazing.
0:17:27 > 0:17:31On the main, Billy is getting through his long list of prep.
0:17:32 > 0:17:35- Beef's ready to go in. - Yeah.- The eggshells are drying.
0:17:36 > 0:17:38I'm just making the cinders now.
0:17:38 > 0:17:41To create the charcoal cinders effect,
0:17:41 > 0:17:46white bread is soaked in water and blended with squid ink powder.
0:17:46 > 0:17:49This is seasoned with hickory smoke essence.
0:17:49 > 0:17:51If that's too powerful, that'll be pretty much the only thing
0:17:51 > 0:17:53you'll be able to taste in the whole dish, so...
0:17:53 > 0:17:56I'd better make sure I get that right.
0:17:58 > 0:18:03The mixture is then baked at 180C
0:18:03 > 0:18:05before it can be smashed into cinders.
0:18:07 > 0:18:10I'm preparing my coriander to deep fry it in the microwave.
0:18:10 > 0:18:13I've never deep-fried anything in a microwave before,
0:18:13 > 0:18:16but they go really nice and crispy, and delicious...
0:18:16 > 0:18:19providing you don't set them on fire.
0:18:20 > 0:18:23Some mad stuff's going on right now.
0:18:27 > 0:18:29I'm confident with what they've done so far,
0:18:29 > 0:18:31but service is going to be difficult.
0:18:31 > 0:18:33It's an environment they're not used to
0:18:33 > 0:18:36and they've never plated those dishes ever before.
0:18:36 > 0:18:37It has to be bang on.
0:18:39 > 0:18:41And I'm going to be watching them.
0:18:45 > 0:18:48OK, chefs, one hour until the first course. That's one hour, Jane.
0:18:53 > 0:18:58Tonight's diners are five leading actresses of stage and screen.
0:19:00 > 0:19:05James Bond and Downton Abbey star, Samantha Bond,
0:19:05 > 0:19:09Pippa Haywood, known for her comedy roles in the Brittas Empire
0:19:09 > 0:19:10and Green Wing...
0:19:11 > 0:19:17..Doc Martin and Open All Hours star, Stephanie Cole OBE,
0:19:17 > 0:19:20Emmy award-winning Greta Scacchi,
0:19:20 > 0:19:24and rising theatrical talent, Kezrena James.
0:19:24 > 0:19:28I'm really thrilled to be hosting some of our most wonderful
0:19:28 > 0:19:30leading ladies.
0:19:30 > 0:19:32They've all trodden the boards here.
0:19:32 > 0:19:36It's very rare that they all come together in this way.
0:19:36 > 0:19:38So, I really want them to have a good time.
0:19:39 > 0:19:41- Cheers!- Lovely to be here.
0:19:44 > 0:19:46The moment I got to the Vic School and the moment I stood
0:19:46 > 0:19:50on this stage when I was 16, it truly was as if
0:19:50 > 0:19:53I'd actually been born, I was where I was supposed to be.
0:19:55 > 0:19:57'I love this theatre so much.'
0:19:57 > 0:20:02Just being here again fills one with this warm glow.
0:20:06 > 0:20:10Service is now just 30 minutes away.
0:20:10 > 0:20:11- Oops.- Oh!
0:20:11 > 0:20:13- SHE LAUGHS - I set light to my fingers!
0:20:15 > 0:20:18Watch your back, watch your back.
0:20:18 > 0:20:22Jack still has to finish his violet ice cream
0:20:22 > 0:20:26and make Michael's signature potato custard,
0:20:26 > 0:20:29mixing salt-baked potatoes with cream.
0:20:29 > 0:20:32I feel like I've got a ton to do in quite a short amount of time.
0:20:32 > 0:20:35It's not a recipe that you can just follow by instinct.
0:20:35 > 0:20:38This is uncharted territory.
0:20:38 > 0:20:42It's also the moment of truth for Stuart's plum jelly.
0:20:42 > 0:20:45Right. Steady hand.
0:20:49 > 0:20:52Ha! It's really awkward.
0:20:52 > 0:20:55If they break, he won't have time to make them again.
0:21:16 > 0:21:18That jelly's lovely.
0:21:18 > 0:21:21It's not the easiest thing I've ever done, I'm not going to lie.
0:21:21 > 0:21:22Oh!
0:21:25 > 0:21:29Billy's also anxious to see if his edible eggshells have dried in time.
0:21:41 > 0:21:42No, maybe not.
0:21:45 > 0:21:47- It's not working, is it? - I tried one, it was just too soft.
0:21:47 > 0:21:49As soon as you try and take the balloon off
0:21:49 > 0:21:52it rips the batter. Fingers crossed they'll be dry in time.
0:21:52 > 0:21:53Fortunately, I'm not first up.
0:21:53 > 0:21:56If I was first up, I think we'd be struggling.
0:21:56 > 0:21:59Billy, I never thought I'd be this nervous over a pretend egg.
0:22:00 > 0:22:01Me neither!
0:22:08 > 0:22:12- Well, I've never had any of these dishes before.- Quite excited.
0:22:12 > 0:22:14- It sounds a wonderful mixture.- It's a bit of an adventure, actually.
0:22:14 > 0:22:17- Yes.- I like a bit of an adventure.
0:22:17 > 0:22:19- OK, Jane, I think we can get ready to go.- Yep.
0:22:19 > 0:22:22The last thing we'll do is roast the heads so we don't overcook them.
0:22:22 > 0:22:24- Lovely, thank you very much. - Good luck.
0:22:26 > 0:22:30Denia red prawn, served raw with roasted brains
0:22:30 > 0:22:32and sea urchin Bolognese.
0:22:34 > 0:22:37I'm feeling quite nervous now.
0:22:37 > 0:22:39- Ow.- Cool? - Yep. Just drop them all in.
0:22:40 > 0:22:44Jane now needs to perfectly roast the prawn brains
0:22:44 > 0:22:46on top of burning hot coals.
0:22:46 > 0:22:48The cooking of that head,
0:22:48 > 0:22:50there's really precise timing they need to get right
0:22:50 > 0:22:54so that all that juice stays fresh in the head and doesn't dry it out.
0:22:54 > 0:22:56- They done?- No, longer.
0:22:56 > 0:22:59But also so that they don't take it under and serve a raw head.
0:22:59 > 0:23:01OK, go.
0:23:03 > 0:23:06- They smell good, right? - They smell amazing.
0:23:06 > 0:23:09- You're brave, Bond, you can do it. - LAUGHTER
0:23:09 > 0:23:10Roasted brains, bring 'em on.
0:23:15 > 0:23:18- Jane, you really need to pick up the pace on this.- Right, OK.
0:23:22 > 0:23:24OK, service, please.
0:23:35 > 0:23:38Jane's starter is Denia red prawn
0:23:38 > 0:23:41served with crispy rice noodles,
0:23:41 > 0:23:45sea herbs and a sea urchin Bolognese.
0:23:45 > 0:23:47The chef requests that you pick up your prawn heads
0:23:47 > 0:23:51and squeeze them over your raw tail, please.
0:23:51 > 0:23:55- Oh, no!- Ooh!- Ooh, look!- Wow.
0:23:55 > 0:23:56Oh, my goodness me.
0:23:56 > 0:23:59If you'd like to put your noodles on top of the prawn
0:23:59 > 0:24:01and you can eat the whole dish.
0:24:01 > 0:24:06- Here we go, tipping away. - I'm a bit covered in stuff already.
0:24:06 > 0:24:10- Well, it just looks delicious, does it not?- And extraordinary.
0:24:10 > 0:24:13- Are we going to go for this? OK. - LAUGHTER
0:24:18 > 0:24:21Can I just say, that's not frightening at all.
0:24:21 > 0:24:23Well, I've never tasted urchin before,
0:24:23 > 0:24:25but urchin Bolognese is fantastic.
0:24:25 > 0:24:28It looks like you're just diving into the sea, doesn't it?
0:24:28 > 0:24:31And then a real explosion of fishiness.
0:24:31 > 0:24:34To have something that looks so good and tastes so good is amazing.
0:24:35 > 0:24:39That's very flavoursome. That's quite special.
0:24:39 > 0:24:41And Jane has done incredibly well.
0:24:41 > 0:24:42Wow.
0:24:44 > 0:24:47That was just incredible, it was absolutely amazing.
0:24:47 > 0:24:49I've never done anything like that,
0:24:49 > 0:24:51dealt with those sorts of ingredients.
0:24:52 > 0:24:55And to do that was really thrilling.
0:24:55 > 0:24:57I'm just... I feel so honoured, actually.
0:24:59 > 0:25:02Ooh, it's hot. Ah!
0:25:02 > 0:25:05Juanita's cod dish is up next.
0:25:05 > 0:25:07Ow, ow, ow!
0:25:07 > 0:25:11Like Jane, she has to master the barbecue to char
0:25:11 > 0:25:12the baby gem lettuce.
0:25:14 > 0:25:15I think that's good.
0:25:20 > 0:25:24- Can we plate?- We can plate, I think we're ready to go.
0:25:28 > 0:25:33Black cod, crispy potatoes, dashi toasted skin, ink and vinegar.
0:25:33 > 0:25:36- Are you happy with that fish? - Yes, I'm very happy.
0:25:41 > 0:25:43OK, quickly, let's get the herbs on, get it sent, yeah?
0:25:43 > 0:25:44Perfect, that's enough.
0:25:44 > 0:25:47Look at that. That is unbelievable.
0:25:50 > 0:25:53- Well done.- Thank you, Michael. - HE CLAPS
0:25:53 > 0:25:55Thank you. It's been such a pleasure.
0:26:01 > 0:26:04- I think it looks really intriguing. - It does.
0:26:08 > 0:26:13I think it's like fairytale food, something for the Wicked Queen!
0:26:13 > 0:26:15LAUGHTER
0:26:19 > 0:26:22I actually think this is the best fish I have ever tasted.
0:26:22 > 0:26:25It is beautifully cooked. It is unbelievable.
0:26:25 > 0:26:29It's a bit like a very delicious but rather evil-looking fish and chips.
0:26:29 > 0:26:31Yeah, I like the texture in this one.
0:26:31 > 0:26:34I like the crunchiness, and I really DO like salt and vinegar.
0:26:34 > 0:26:38It's visually challenging whilst being absolutely delicious.
0:26:40 > 0:26:44It's great. I love it. I think it's really, really interesting.
0:26:44 > 0:26:47Juanita seems to have understood this and executed it
0:26:47 > 0:26:48very, very well indeed.
0:26:51 > 0:26:54'It's just been a fairytale, really.'
0:26:54 > 0:26:56I never thought that I would ever be cooking with Michael.
0:26:58 > 0:27:01It's just... Yeah, unbelievable. Really happy.
0:27:04 > 0:27:08I can't see anything. This is absolutely nuts.
0:27:09 > 0:27:11Oh, no, don't tell me he's gone out.
0:27:11 > 0:27:12Nope, there he is.
0:27:14 > 0:27:17The attention is now on Billy and his beef main.
0:27:17 > 0:27:18Phew!
0:27:24 > 0:27:27It's his last chance to see if his eggshells have worked.
0:27:41 > 0:27:43The shells have held their shape.
0:27:46 > 0:27:50But he still has to plate them with the confit egg yolk inside.
0:27:57 > 0:27:59Billy, stop shaking. You haven't got time.
0:28:03 > 0:28:05- Balls.- Whoa!- I've burst it, haven't I?
0:28:05 > 0:28:07It's gone, yeah?
0:28:07 > 0:28:08Gentle, but fast.
0:28:13 > 0:28:17- They're going to make us eat eggshells and ash!- Yes.
0:28:21 > 0:28:22Service, please.
0:28:24 > 0:28:28- Well done, Billy.- Pleasure. - Proud of that?- Yeah.
0:28:28 > 0:28:30It was always going to be tough to plate up, that one.
0:28:30 > 0:28:31The bloody egg.
0:28:34 > 0:28:36The eggs got me again!
0:28:36 > 0:28:39I don't know what is with them. I just struggle.
0:28:39 > 0:28:41I think I've done... Yeah, a reasonable effort.
0:28:41 > 0:28:43Yeah, pretty pleased.
0:28:45 > 0:28:46Oh, it looks amazing!
0:28:46 > 0:28:48That's a work of art, isn't it?
0:28:49 > 0:28:54Billy's dish is rib of beef with edible eggshells,
0:28:54 > 0:28:56an ajo blanco sauce,
0:28:56 > 0:29:01smoked bread cinders, anchovies and a sous-vide egg yolk.
0:29:01 > 0:29:03Look at that.
0:29:03 > 0:29:05A perfectly cooked poached egg.
0:29:10 > 0:29:13I love the way, when you dive into the egg yolk, that all that
0:29:13 > 0:29:17gorgeous golden yellow seeps out against the black and white.
0:29:17 > 0:29:19I thought the colours were really beautiful.
0:29:19 > 0:29:22- I didn't knows cinders could taste so good. - LAUGHTER
0:29:22 > 0:29:26I thought the meat was absolutely delicious.
0:29:26 > 0:29:28I think each of the elements on their own are quite confusing
0:29:28 > 0:29:30to look at and to taste,
0:29:30 > 0:29:32but, actually, it's when you put them all together,
0:29:32 > 0:29:34that then it's truly delicious.
0:29:35 > 0:29:39- OK, Stuart, five minutes and we're up. Let's get started.- OK.
0:29:39 > 0:29:41With the plum jelly ready to go,
0:29:41 > 0:29:45Stuart's final test is to make his chilli and lemon sorbet
0:29:45 > 0:29:47using liquid nitrogen,
0:29:47 > 0:29:52which, at -200 degrees, freezes the mixture in seconds.
0:29:52 > 0:29:53Wey!
0:29:55 > 0:29:58The real danger with that sorbet is to overdo it, add too much nitrogen.
0:29:58 > 0:30:01Make it too cold, you'll end up with a grainy, horrible mess.
0:30:01 > 0:30:04I'm hoping he can just take his time with it
0:30:04 > 0:30:06and make sure it's absolutely perfect.
0:30:10 > 0:30:14- How's that?- Yes, that's OK. Get it in the freezer.
0:30:16 > 0:30:18Jelly next, yeah?
0:30:18 > 0:30:20- Pear ice cream.- Ice cream.
0:30:22 > 0:30:24Soup of lemon grass and cardamom...
0:30:25 > 0:30:29..chilli and lime sorbet, plum and coriander.
0:30:30 > 0:30:33Wonderful combination. It sounds really cleansing.
0:30:36 > 0:30:38- What is that?- That is milk soup.
0:30:41 > 0:30:42Service, please.
0:30:46 > 0:30:48- Happy?- Yeah, happy.- Well done.
0:30:48 > 0:30:49Thank you, thank you.
0:30:51 > 0:30:52Phew!
0:30:57 > 0:30:59It's just such a mind-blowing plate of food.
0:30:59 > 0:31:01I'm so lucky to have been able to cook something like that.
0:31:01 > 0:31:03It's really opened my eyes.
0:31:05 > 0:31:09- Oh!- That's the plum.- It smells like a really, really expensive bathroom.
0:31:09 > 0:31:11Ooh!
0:31:18 > 0:31:21Chilli can be overwhelming but, in this, it's absolutely beautiful.
0:31:21 > 0:31:24It doesn't kill the other flavours at all.
0:31:24 > 0:31:27You get that nice kick at the back of the throat
0:31:27 > 0:31:28but it's nice and cooling.
0:31:28 > 0:31:33The zingy lemon grass and the heat from the chilli
0:31:33 > 0:31:37and the luscious sweet plum, it was really...
0:31:37 > 0:31:39Another one please?
0:31:39 > 0:31:41Just absolutely one of the most extraordinary,
0:31:41 > 0:31:44delicious things I've ever tasted in my life.
0:31:46 > 0:31:48OK, Jack, last dish, we need to get this out as soon as possible.
0:31:48 > 0:31:50Yes, Chef.
0:31:52 > 0:31:54A bit more, a bit more. You're there, that's it. Perfect.
0:31:54 > 0:31:56You'll have to cover that in chocolate
0:31:56 > 0:31:58cos it looks quite rude.
0:31:59 > 0:32:04Finally, we have milk chocolate, lavender and honey mousse...
0:32:06 > 0:32:08A bit quicker, mate, fire it out.
0:32:08 > 0:32:10..violet ice cream...
0:32:12 > 0:32:16..and baked potato custard and beetroot! I wasn't expecting that!
0:32:17 > 0:32:20We haven't got much time on this cos the ice cream will melt.
0:32:23 > 0:32:26- Perfect. Right, two pans. - Just squeeze it?- Yeah.
0:32:26 > 0:32:28Oh, nice and gentle!
0:32:31 > 0:32:33- OK, that's enough.- Service please.
0:32:37 > 0:32:40- Well done.- Thank you so much. - Really good. Really good work.
0:32:40 > 0:32:43- It's been amazing.- You know your spiel?- I do indeed.
0:32:43 > 0:32:44Nail it!
0:32:51 > 0:32:53- Hello!- Hi!
0:32:54 > 0:32:58So, I've made for you milk chocolate and honey lavender mousse,
0:32:58 > 0:33:02a violet ice cream, a chocolate shard,
0:33:02 > 0:33:07beetroot and malt vinegar potato puffs, and a baked potato custard.
0:33:07 > 0:33:11- I will leave you now so you can enjoy.- Thank you very much.
0:33:17 > 0:33:22- Oh, violet ice cream is stunning. - Delicious.
0:33:23 > 0:33:26I think this chocolate mousse is just perfect.
0:33:26 > 0:33:31I'm ashamed to say what I now want to do is lick the plate!
0:33:33 > 0:33:35I've thoroughly enjoyed it. Lots of firsts.
0:33:35 > 0:33:38Tempering chocolate, baked potato cream.
0:33:38 > 0:33:40It's just been brilliant, actually. Brilliant.
0:33:47 > 0:33:49APPLAUSE
0:33:49 > 0:33:52Bravo! More! More!
0:33:52 > 0:33:54Encore!
0:33:57 > 0:33:58Thank you so much.
0:33:58 > 0:34:01I think for all of the great productions created on this stage,
0:34:01 > 0:34:03this meal must rank among the best we've had in here.
0:34:03 > 0:34:06It's been a menu of true theatricality
0:34:06 > 0:34:08and it's been completely delicious.
0:34:08 > 0:34:11Thank you very much. We feel truly spoilt.
0:34:18 > 0:34:23Michael put our guys to task. He opened up their culinary brains.
0:34:23 > 0:34:28The food that came out of there from our five was absolutely stunning.
0:34:30 > 0:34:35Today's just been, like, the best day. Yeah, it's just mind-blowing.
0:34:35 > 0:34:38This experience has been incredibly inspirational.
0:34:38 > 0:34:41It was just amazing, and beautiful, and so different,
0:34:41 > 0:34:42so, yeah, it was a great day.
0:34:43 > 0:34:45Definitely take some things forward
0:34:45 > 0:34:48and see if my creations can get a little crazier!
0:34:49 > 0:34:54I absolutely feel on cloud nine. Loved it, loved it, loved it!
0:34:54 > 0:34:56After today, the bar has been raised.
0:34:56 > 0:34:59The stuff we put out in the next challenge has got to be
0:34:59 > 0:35:01pretty mind-blowing.
0:35:01 > 0:35:02Bring it on, bring it on!
0:35:04 > 0:35:06You know what happens next?
0:35:06 > 0:35:07We go back to the MasterChef kitchen
0:35:07 > 0:35:10and we have to say goodbye to one of these.
0:35:54 > 0:35:59This round now is all about creativity, flair,
0:35:59 > 0:36:03imagination, but, more importantly,
0:36:03 > 0:36:06a place in the final four.
0:36:10 > 0:36:12Your job today is to cook us
0:36:12 > 0:36:15one dish, inspired by something in your life.
0:36:15 > 0:36:18Something that stimulates, something that excites you.
0:36:20 > 0:36:23At the end of this, one of you is leaving the competition.
0:36:25 > 0:36:27Ladies and gentlemen, two hours.
0:36:27 > 0:36:30As creative as you like.
0:36:30 > 0:36:31Let's cook!
0:36:38 > 0:36:40There is a lot riding on this dish.
0:36:42 > 0:36:43I hope it shows the judges
0:36:43 > 0:36:46that I've really been inspired by my time with Michael.
0:36:48 > 0:36:51I hope it shows them a little bit more about myself.
0:36:51 > 0:36:53So, another side to me.
0:36:55 > 0:36:59So, the inspiration today is my love of horror movies
0:36:59 > 0:37:02and it's to celebrate the good old-fashioned slasher movies,
0:37:02 > 0:37:05like Psycho, and The Shining, and Carrie.
0:37:06 > 0:37:09So, it's a big blood splat on a plate, really.
0:37:09 > 0:37:11- The dish today inspired by slasher movies?- Yes.
0:37:11 > 0:37:14- What we don't want is a horror story.- Exactly.- Enjoy!
0:37:14 > 0:37:16Thank you very much.
0:37:20 > 0:37:24At its heart, Juanita's dish is extremely classic.
0:37:24 > 0:37:27It is a wood pigeon, a pigeon sauce.
0:37:27 > 0:37:30But that classic is being embellished
0:37:30 > 0:37:32with extraordinary things.
0:37:32 > 0:37:35Pickled blackberries, pickled onions to give it sharpness.
0:37:35 > 0:37:37Beetroot, four different ways.
0:37:39 > 0:37:42I think it's a great-sounding dish.
0:37:42 > 0:37:45If Juanita gets it right, it could be one of her masterpieces.
0:37:49 > 0:37:53I really want to show them how I'm changing as a cook.
0:37:53 > 0:37:56And how I'm taking on board the stuff they're showing us.
0:37:56 > 0:38:00And trying to push my boundaries. And, hopefully, they like it.
0:38:03 > 0:38:05What are you making?
0:38:05 > 0:38:08I'm doing a chilli pineapple, coconut rum dish today.
0:38:08 > 0:38:10Inspired by what?
0:38:10 > 0:38:13- Inspired by Eleanor Roosevelt. - Excuse me?- I know.
0:38:13 > 0:38:16She was a lady who advocated equal rights
0:38:16 > 0:38:19and she was on the board that started the United Nations.
0:38:19 > 0:38:23This is in the '40s and she worked from behind her husband's shadow.
0:38:23 > 0:38:26So, I wanted to do something that looked soft
0:38:26 > 0:38:29and lovely on the plate but when you eat it, it packs a real punch.
0:38:29 > 0:38:32- Does that sum you up, do you think?- I think it does.
0:38:32 > 0:38:34I think people quite often underestimate me.
0:38:34 > 0:38:36They just look at the mum.
0:38:36 > 0:38:38For me, this is one of the most personal dishes I've put up.
0:38:38 > 0:38:40OK, I love that.
0:38:43 > 0:38:46Her dessert is all about the tropics.
0:38:46 > 0:38:49Coconut and rum semifreddos.
0:38:49 > 0:38:52She's serving that with a macadamia nut crumb...
0:38:52 > 0:38:54pineapple and mango.
0:38:54 > 0:38:59We've got coconut snow, half a bottle of rum and five chillies.
0:38:59 > 0:39:02Oh, yeah, yeah, it's going to pack a punch.
0:39:04 > 0:39:0815 minutes have gone, ladies and gentlemen. 15 minutes gone.
0:39:11 > 0:39:14I don't think it gets any easier.
0:39:14 > 0:39:16There's only four other contestants.
0:39:16 > 0:39:19Any errors or mistakes are really shown up,
0:39:19 > 0:39:21so really don't want to have any mistakes on the plate today.
0:39:23 > 0:39:26I should imagine you enjoyed your time with Mr O'Hare?
0:39:26 > 0:39:27Absolute loved it.
0:39:27 > 0:39:30Literally, words can't describe how much I enjoyed it.
0:39:30 > 0:39:34- What are you making? - Pork with leek and piccalilli.
0:39:34 > 0:39:38There's a braised pork belly and that's going to be with a ham hock
0:39:38 > 0:39:39and trotter, sort of a croquette,
0:39:39 > 0:39:42and then there's going to be a piccalilli puree,
0:39:42 > 0:39:45a leek puree, confit leeks, a leek ash,
0:39:45 > 0:39:48pickled cauliflower with some clams.
0:39:48 > 0:39:50What's the inspiration for the dish?
0:39:50 > 0:39:53So, it's actually for my quarterfinal.
0:39:53 > 0:39:55My apron was completely yellow and Jay Rayner pointed out
0:39:55 > 0:39:57that it was similar to a Jackson Pollock,
0:39:57 > 0:40:00so, having looked into Jackson Pollock, it looks like he's
0:40:00 > 0:40:02spraying things about but actually
0:40:02 > 0:40:04there's structure behind the madness.
0:40:04 > 0:40:06Billy, good luck with the 6,000 things you're attempting today!
0:40:06 > 0:40:08Cheers, Gregg, thank you.
0:40:12 > 0:40:14It's an adventure, it's unusual.
0:40:16 > 0:40:17It's interesting
0:40:17 > 0:40:20but Billy says there is structure behind the madness.
0:40:21 > 0:40:24I hope everything works for him cos timing's an issue.
0:40:26 > 0:40:28I'm pushing myself.
0:40:29 > 0:40:32It's something a little bit different.
0:40:32 > 0:40:34It's certainly something unexpected.
0:40:34 > 0:40:37But with a view that it's good enough and distinct enough
0:40:37 > 0:40:38to get me through to that final four.
0:40:41 > 0:40:45It's a steak tartare, really, in form, without any steak.
0:40:45 > 0:40:49It's a dessert, so I'm doing a blood orange mousse
0:40:49 > 0:40:52with a flourless spiced Italian chocolate cake,
0:40:52 > 0:40:54pig's blood and chocolate sauce,
0:40:54 > 0:40:59white chocolate eggshell, orange syrup-infused egg yolk,
0:40:59 > 0:41:02white chocolate cream, triple sec jelly, tuiles,
0:41:02 > 0:41:06orange gel, and an olive oil and orange powder.
0:41:07 > 0:41:11- OK. I nearly ran out at the pig's blood and chocolate.- Yeah.
0:41:11 > 0:41:13- Does this look like a steak tartare on a plate?- Yes.
0:41:13 > 0:41:16It's inspired by an artist called Marcel Duchamp.
0:41:16 > 0:41:19He's really the grandfather of contemporary art, really,
0:41:19 > 0:41:22famous for putting a urinal in a French Gallery in 1917
0:41:22 > 0:41:23and calling it The Fountain.
0:41:23 > 0:41:26Fine art is my background. I trained as an artist.
0:41:26 > 0:41:28This dish is very classic but then I'm reimagining it as a dessert.
0:41:28 > 0:41:31- It's getting weirder by the second. - Oh, yeah, absolutely.
0:41:31 > 0:41:34- Just wait til you eat it. - Thank you, Jack.- Cheers, Gregg.
0:41:35 > 0:41:39Jack is making for us, steak tartare re-imagined.
0:41:39 > 0:41:42But, in actual fact, there is no meat whatsoever.
0:41:43 > 0:41:47If Jack's dessert works, it's going to be fantastic.
0:41:48 > 0:41:51Cos it's quite hot, the chocolate is melting on me.
0:41:51 > 0:41:52This is very delicate right now.
0:41:52 > 0:41:55There's a lot of stuff to do on this dish today.
0:41:55 > 0:41:56Come on!
0:41:56 > 0:41:59If something doesn't set, like a house of cards,
0:41:59 > 0:42:02it could just come tumbling down.
0:42:05 > 0:42:10It's hotting up in here and you have 30 minutes left.
0:42:13 > 0:42:16I think my science background, particularly with today's dish,
0:42:16 > 0:42:18just seemed a no-brainer for me,
0:42:18 > 0:42:21to bring a bit of the lab to the kitchen and go down that route.
0:42:22 > 0:42:25I think that will stand me in really good stead today.
0:42:27 > 0:42:30Your dish please, Stuart, what is it?
0:42:30 > 0:42:33I've transformed my favourite cocktail, which is an Old Fashioned.
0:42:33 > 0:42:35Basically it's whisky, orange and cherry,
0:42:35 > 0:42:39so, today we've got an orange panna cotta, candied orange peel,
0:42:39 > 0:42:42cherry gels, some whisky and bitter spheres
0:42:42 > 0:42:45and the whole thing is being cased in a sugar glass dome.
0:42:47 > 0:42:48- Really?- Yes.
0:42:48 > 0:42:51The famous French chemist from the 18th-century, a guy called
0:42:51 > 0:42:55Lavoisier, he said nothing is created or destroyed,
0:42:55 > 0:42:56only transformed.
0:42:56 > 0:43:00Transformation is from a cocktail into a dessert.
0:43:00 > 0:43:03In the competition, you've had your ups and downs, your fair share.
0:43:03 > 0:43:05I think you learn a lot more when things go horribly wrong,
0:43:05 > 0:43:07which is certainly true in science
0:43:07 > 0:43:09and it's definitely been true in cooking as well.
0:43:09 > 0:43:11- Thanks, mate.- Thanks, Gregg.
0:43:14 > 0:43:17I'm trying to make a glass dome.
0:43:18 > 0:43:22I've just got the really tricky bit of getting it off the mould
0:43:22 > 0:43:23without breaking it.
0:43:25 > 0:43:28We've seen two worlds come together here from Stuart.
0:43:28 > 0:43:30One about science and one about food.
0:43:32 > 0:43:34Very good, very good.
0:43:34 > 0:43:36The thought process is that you smash into the dome...
0:43:36 > 0:43:38Ah!
0:43:38 > 0:43:41..and then you get this lovely surprise inside.
0:43:49 > 0:43:50Oh!
0:43:52 > 0:43:54- I have to plate it. - Did it completely shatter?
0:43:58 > 0:44:00You have ten minutes.
0:44:05 > 0:44:08Good, it's looking suitably gruesome.
0:44:14 > 0:44:16You've got one minute, please.
0:44:25 > 0:44:29Oh, no. It's too hot, the yolk's broken.
0:44:29 > 0:44:30HE SIGHS
0:44:36 > 0:44:38Your time is up!
0:44:45 > 0:44:50Juanita's dish, inspired by her love of horror movies,
0:44:50 > 0:44:55is roasted wood pigeon on a potato rosti with pickled blackberries,
0:44:55 > 0:45:01girolles, black pudding puree, pickled onions, salsify,
0:45:01 > 0:45:04beetroot puree, and a pigeon jus.
0:45:06 > 0:45:09I think your presentation is wonderful, splendid.
0:45:09 > 0:45:13If I think of it as modern instead of gore and blood,
0:45:13 > 0:45:14it's very appealing.
0:45:22 > 0:45:26Your pigeon is perfect, your rosti is crispy on the outside,
0:45:26 > 0:45:27soft in the middle.
0:45:27 > 0:45:32I love the sweet, earthy notes of fruit, beetroot, quality sauce.
0:45:32 > 0:45:34It's just quality all over the plate.
0:45:34 > 0:45:36Best slasher movie I've ever tasted!
0:45:36 > 0:45:38LAUGHTER
0:45:40 > 0:45:41Pigeon's cooked beautifully. Love it.
0:45:41 > 0:45:44It's lovely and soft, still meaty, almost like liver.
0:45:44 > 0:45:47Your little bits of beetroot, be they crispy, be they smoked,
0:45:47 > 0:45:49be they puree, are lovely.
0:45:49 > 0:45:52As far as creativity's concerned, inspiration,
0:45:52 > 0:45:54- I think that's fantastic.- Thank you.
0:46:00 > 0:46:03Yeah, I'm feeling really, really pleased. Got really good feedback.
0:46:05 > 0:46:07I'm really glad that they got the concept
0:46:07 > 0:46:10and they weren't too horrified by what I presented them with.
0:46:12 > 0:46:16Taking inspiration from the artist Jackson Pollock, Billy has
0:46:16 > 0:46:20served pressed and roasted pork belly,
0:46:20 > 0:46:23a ham hock crubeen flavoured with wholegrain mustard,
0:46:23 > 0:46:30pickled cauliflower, baby leeks, clams, leek ash, leek puree,
0:46:30 > 0:46:34piccalilli puree, and a pork and red wine sauce.
0:46:34 > 0:46:36I really love your presentation.
0:46:36 > 0:46:41I really admire the work, the skill, that's gone into this.
0:46:46 > 0:46:49I'm very taken with this dish. Very, very taken.
0:46:49 > 0:46:51Those baby leeks I think are divine.
0:46:51 > 0:46:53Love what you've done to the pork belly.
0:46:53 > 0:46:57It's bold, it's daring, there is so much on that plate to admire.
0:46:57 > 0:46:58Thanks, Gregg. Cheers.
0:46:58 > 0:47:02If I was to say to you, ham and piccalilli sandwich
0:47:02 > 0:47:04and a pint of Guinness, how would that make you feel?
0:47:04 > 0:47:06Pretty good cos they're two things that I love!
0:47:06 > 0:47:10Well, that's what I get. Your mind is crazy! Crazy!
0:47:10 > 0:47:12I just think it's great.
0:47:12 > 0:47:14I love that sort of maltiness that's coming from the sauce
0:47:14 > 0:47:17and I really like your piece of belly pork with the piccalilli.
0:47:17 > 0:47:18Cheers, guys. Thanks.
0:47:25 > 0:47:26Yeah, really enjoyed the brief.
0:47:26 > 0:47:29Sort of, I guess, fell inside my comfort zone.
0:47:30 > 0:47:33Yeah, really pleased that they liked it.
0:47:35 > 0:47:40Research scientist Stuart's dish is based on the flavours
0:47:40 > 0:47:46of an Old Fashioned cocktail - orange panna cotta, sour cherry gel,
0:47:46 > 0:47:49bourbon and bitter spheres, dark chocolate crumb,
0:47:49 > 0:47:53orange oil powder and sugar shards.
0:47:53 > 0:47:56Forgive me - was that supposed to be a dome?
0:47:56 > 0:47:58Yes, it was supposed to be a dome.
0:47:58 > 0:48:00It was a little bit too brittle so it shattered
0:48:00 > 0:48:01when it came off the mould.
0:48:09 > 0:48:11I've never had an Old Fashioned.
0:48:11 > 0:48:13I'm guessing, from this, it must be a combination of whisky
0:48:13 > 0:48:15and orange cos they're the flavours I get.
0:48:15 > 0:48:18Little bit of cherry inside your bubble.
0:48:18 > 0:48:22That is...full of surprises.
0:48:24 > 0:48:27What I feel as though it's lacking is the whisky.
0:48:27 > 0:48:29An Old Fashioned is a cocktail
0:48:29 > 0:48:31and you get that lovely warmth of whisky.
0:48:31 > 0:48:34For me, I've got an orange-flavoured dessert with some cherries.
0:48:34 > 0:48:37It's well made but I want whisky.
0:48:37 > 0:48:39Teetotal is Old Fashioned - that's what I've got.
0:48:39 > 0:48:41Bit more booze next time, then.
0:48:45 > 0:48:48After the disaster that was the sphere, I've done my best.
0:48:48 > 0:48:51- More booze!- Yeah, you can never go wrong with more booze!
0:48:51 > 0:48:53Just put some more whisky in it next time.
0:48:54 > 0:48:59Jack's steak tartare dessert is inspired by his time studying
0:48:59 > 0:49:04fine art - blood orange mousse with spiced chocolate cake,
0:49:04 > 0:49:10blood chocolate sauce, triple sec jelly, and an orange gel,
0:49:10 > 0:49:13topped with a white chocolate eggshell
0:49:13 > 0:49:15and an orange syrup egg yolk.
0:49:21 > 0:49:24What you've got here, Jack, is something extremely
0:49:24 > 0:49:28sophisticated with a huge amount of work and a huge amount of skill.
0:49:28 > 0:49:31I love the textures, I love the spice in the background, I love the
0:49:31 > 0:49:35bitterness of the orange, I like the sweetness of the white chocolate.
0:49:35 > 0:49:36I wish the egg hadn't have failed.
0:49:36 > 0:49:39However, I think your work is extraordinary.
0:49:40 > 0:49:43There's some nice flavours there - the blood orange,
0:49:43 > 0:49:45and the chocolate, and the white chocolate on top.
0:49:45 > 0:49:48The blood makes it rich, the orange powder is clever.
0:49:48 > 0:49:52But it looks a little messy, it tastes a little muddled to me, Jack.
0:49:59 > 0:50:01Really annoyed about the presentation.
0:50:01 > 0:50:03I'm feeling pretty gutted right now, yeah.
0:50:11 > 0:50:18Finally, it's Jane and her dessert inspired by Eleanor Roosevelt -
0:50:18 > 0:50:24pineapple in a chilli rum syrup, rum and coconut semifreddo,
0:50:24 > 0:50:26spiced blood orange jelly,
0:50:26 > 0:50:30ginger and macadamia nut crumble,
0:50:30 > 0:50:35mango and lime puree, a chilli praline, and a coconut snow.
0:50:41 > 0:50:44That rum and coconut ice cream is awesome! It's awesome.
0:50:44 > 0:50:47I have to say awesome very, very fast cos I've had so much
0:50:47 > 0:50:50of the rum, very soon, I won't be able to say anything properly!
0:50:50 > 0:50:53I think the macadamia nut crumble across the top is a wonderful,
0:50:53 > 0:50:54wonderful thing.
0:50:54 > 0:50:57I love your work and I look down at this plate and think,
0:50:57 > 0:50:59that's Jane's work. And the presentation - wow!
0:51:01 > 0:51:04- You wanted it, like Eleanor Roosevelt, to pack a punch.- Yep.
0:51:04 > 0:51:07That packs a chilli and booze punch.
0:51:07 > 0:51:10It's got tropical sunshine flavours, it makes you smile,
0:51:10 > 0:51:12but the jelly's not particularly firm.
0:51:12 > 0:51:15- I know. - And I don't think the snow works.
0:51:21 > 0:51:23I was really pleased with the presentation.
0:51:23 > 0:51:25I pushed the boat out on that.
0:51:25 > 0:51:26They loved it. They loved it.
0:51:28 > 0:51:30I put everything I had into it.
0:51:30 > 0:51:32I did my best but I think it certainly didn't hit the highs
0:51:32 > 0:51:34that some of the others hit today.
0:51:39 > 0:51:44- Fascinating day. Five brilliant cooks.- They really did go for it.
0:51:44 > 0:51:47There's no doubt about that.
0:51:47 > 0:51:49The whole room was awash with creativity, wasn't it?
0:51:52 > 0:51:56I have got two people today that I thought were exceptional.
0:51:57 > 0:52:00That is Juanita and Billy.
0:52:01 > 0:52:05Billy - big splash of colour across that plate.
0:52:05 > 0:52:08It was smart, it was different, it was colourful,
0:52:08 > 0:52:11it made you think, but it tasted good.
0:52:11 > 0:52:13For me, the star of the whole thing was that turmeric-rich
0:52:13 > 0:52:16piccalilli and the pork together. They made the dish.
0:52:16 > 0:52:18They were delicious.
0:52:18 > 0:52:21Juanita's pigeon dish had its foundation
0:52:21 > 0:52:23firmly in the classics and that's why I loved it.
0:52:23 > 0:52:25For me, Juanita's dish was the star of the day.
0:52:25 > 0:52:27The flavours were divine!
0:52:27 > 0:52:30I think Juanita should go through and I think Billy should go through.
0:52:30 > 0:52:32I agree with you.
0:52:32 > 0:52:35I really loved Jane's dessert
0:52:35 > 0:52:38in the flavours of rum, pineapple and coconut.
0:52:38 > 0:52:41I mean, that's tropical sunshine. It was lovely.
0:52:41 > 0:52:44However, what I didn't think worked at all was the coconut snow.
0:52:44 > 0:52:47That was actually lacking in coconut flavour.
0:52:47 > 0:52:51However, everything else on the plate was delicious.
0:52:51 > 0:52:52You can't deny the amount of skill
0:52:52 > 0:52:54and work that Jack put into that dessert.
0:52:54 > 0:52:58You know, we had a white chocolate eggshell, different types
0:52:58 > 0:53:01of jelly, we had crumbs, all sorts of things happening all together.
0:53:01 > 0:53:03And a load, a load of work.
0:53:03 > 0:53:06He had some great ideas, some very artistic ideas.
0:53:06 > 0:53:10However, it looked slightly muddled and it tastes quite muddled.
0:53:12 > 0:53:16Stuart - I liked his flavours. You weren't too sure, actually.
0:53:16 > 0:53:19And there was one issue with Stuart's dish,
0:53:19 > 0:53:23and that is the whole thing was supposed to be covered with
0:53:23 > 0:53:26a see-through dome, and it didn't work. It broke up.
0:53:26 > 0:53:30I thought it was clever. Clever without being spectacular.
0:53:30 > 0:53:32I got the sense that you were a little disappointed.
0:53:32 > 0:53:34Call me old-fashioned
0:53:34 > 0:53:37but an Old Fashioned is a whisky-based cocktail.
0:53:37 > 0:53:38I wanted more whisky.
0:53:40 > 0:53:45We are now talking about saying goodbye to Jack,
0:53:45 > 0:53:47Stuart,
0:53:47 > 0:53:48or Jane.
0:53:49 > 0:53:53I think that it's very close. I don't know. I've just got a feeling.
0:53:53 > 0:53:55Maybe today's not my day.
0:53:56 > 0:53:59It's tough to say if I've done enough today.
0:53:59 > 0:54:00I mean, I've done as much as I can
0:54:00 > 0:54:03and we'll just have to wait for the verdict now.
0:54:05 > 0:54:08I've never been in this position before.
0:54:08 > 0:54:09You take a chance,
0:54:09 > 0:54:12and sometimes it pays off and sometimes it doesn't, so...
0:54:13 > 0:54:16We've come a long way with these three.
0:54:16 > 0:54:19I find this very, very difficult.
0:54:38 > 0:54:40I look down the line and I can't help
0:54:40 > 0:54:46but smile at the incredible cooking talent in front of us.
0:54:50 > 0:54:56It isn't at all easy to say goodbye at this stage.
0:54:59 > 0:55:01The person leaving us...
0:55:14 > 0:55:16..is Stuart. I'm sorry, Stuart.
0:55:17 > 0:55:19- It's OK.- I'm so sorry.
0:55:22 > 0:55:23- Oh, Stuart.- Come here.
0:55:27 > 0:55:28Thanks, Stuart.
0:55:37 > 0:55:39I'm massively disappointed to be going home,
0:55:39 > 0:55:41especially at this stage.
0:55:43 > 0:55:45To be fair, it has been a pretty amazing run.
0:55:47 > 0:55:49I've done things I never thought that I would,
0:55:49 > 0:55:51cooked dishes I never thought I had in me.
0:55:55 > 0:55:58I'm going to look back on this with a lot of pride.
0:56:09 > 0:56:13I am actually shaking. It is such a wonderful feeling.
0:56:13 > 0:56:15I am so ecstatic, so happy.
0:56:17 > 0:56:18Really pleased to be through.
0:56:18 > 0:56:20Have had an up-and-down rollercoaster ride in this
0:56:20 > 0:56:24competition, so, hopefully, it will mainly be ups from now on.
0:56:24 > 0:56:28Amazing day. Now I'm here on MasterChef in the final four.
0:56:28 > 0:56:30It's just...mind-blowing!
0:56:32 > 0:56:36I can't imagine not doing this now, and to do it and continue
0:56:36 > 0:56:39and fight again is going to be the most incredible experience.
0:56:41 > 0:56:45Right, the next time we see you will be at the airport.
0:56:47 > 0:56:51We are going to take you to Mexico City.
0:56:51 > 0:56:54THEY LAUGH AND CLAP
0:56:58 > 0:57:00Oh, amazing!
0:57:03 > 0:57:04Oh, my God!
0:57:06 > 0:57:07Oh, wow!
0:57:12 > 0:57:14Tomorrow night,
0:57:14 > 0:57:18the four finalists embark on their greatest culinary adventure.
0:57:20 > 0:57:21This is actually really inspiring.
0:57:23 > 0:57:25Wow! That's incredible.
0:57:25 > 0:57:27Not what I'm used to. I like all the hi-tech gizmos.
0:57:27 > 0:57:30I'm not quite sure what they're supposed to look like.
0:57:30 > 0:57:32The crowds are gathering. They want their lunch.
0:57:32 > 0:57:35I hope these guys are ready!
0:57:35 > 0:57:37Keep going, my love. Nearly there.
0:57:37 > 0:57:40This is properly exciting. My heart's thumping!