0:00:02 > 0:00:03MasterChef is back,
0:00:03 > 0:00:07searching for the country's best amateur cook.
0:00:07 > 0:00:10- How long does a pigeon normally take?- Until it's cooked.
0:00:10 > 0:00:12I need some spoons. Two spoons, please.
0:00:12 > 0:00:14Bingo!
0:00:14 > 0:00:17Each week, ten new contestants battle
0:00:17 > 0:00:20for a place in Friday's quarterfinal.
0:00:20 > 0:00:22I think it's magnificent.
0:00:22 > 0:00:26Only the strongest will make it through to the final challenges.
0:00:26 > 0:00:28Argh!
0:00:29 > 0:00:32Can I just say, that's not frightening at all.
0:00:32 > 0:00:34So clever, so brilliant.
0:00:34 > 0:00:37That's what it's all about - great cooks, great food, great endeavour.
0:00:37 > 0:00:40I've lost some weight. I'm ready to get fat again.
0:00:51 > 0:00:53These five amateurs all believe
0:00:53 > 0:00:56they've got what it takes to win MasterChef.
0:00:59 > 0:01:02Obviously, I would love to go all the way.
0:01:02 > 0:01:04That's my greatest ambition.
0:01:04 > 0:01:08Cooking for John and Gregg is going to be very high pressure,
0:01:08 > 0:01:10but bring it on.
0:01:11 > 0:01:13I'm feeling good. I'm excited to get in there.
0:01:13 > 0:01:16I just want to get going now.
0:01:29 > 0:01:32A very warm welcome to the MasterChef kitchen.
0:01:32 > 0:01:37First round, your own food. We call this the Calling Card round.
0:01:37 > 0:01:38Show us what you can do.
0:01:38 > 0:01:43At the end of this, Gregg and I will each pick our favourite dish
0:01:43 > 0:01:47and those two cooks will go straight through to the next round.
0:01:47 > 0:01:50The remaining three will have to cook again
0:01:50 > 0:01:52to secure their place in the competition.
0:01:52 > 0:01:56Today, I feel we might uncover a star.
0:01:59 > 0:02:01One hour, 15 minutes. Let's cook.
0:02:15 > 0:02:18I normally cook for my family, my mum, dad and sister.
0:02:18 > 0:02:19But on a Sunday,
0:02:19 > 0:02:22we'll have up to ten of us, usually.
0:02:22 > 0:02:27I'm cooking agnolotti, so it's basically like a ravioli, almost,
0:02:27 > 0:02:30and then a slow-cooked truffle egg yolk.
0:02:30 > 0:02:32I haven't got a water bath at home,
0:02:32 > 0:02:34so I can't cook a sous-vide egg there,
0:02:34 > 0:02:35so I might as well try it here.
0:02:37 > 0:02:39- You OK, Tom? - Yes, I'm all right, thank you.
0:02:39 > 0:02:42Have you tried this dish on members of the family?
0:02:42 > 0:02:45Yeah, they've got a bit sick of it, so they don't eat it any more,
0:02:45 > 0:02:47so I cook it just for myself, for my dinner.
0:02:47 > 0:02:49If it's good enough for your family, Tom,
0:02:49 > 0:02:53- then let's hope it's good enough for me and John.- Thank you.
0:02:56 > 0:02:57Tom's making us agnolotti.
0:02:57 > 0:03:00He's serving that with a truffled egg yolk for a sauce.
0:03:00 > 0:03:04That egg yolk has to be runny enough but it's got to be cooked,
0:03:04 > 0:03:07but the flavour of the truffle with the peas, bacon and asparagus
0:03:07 > 0:03:10could be an absolute delightful thing.
0:03:12 > 0:03:1820 minutes have gone, so you've got 55 left. Just under an hour left.
0:03:21 > 0:03:23I do love a challenge
0:03:23 > 0:03:26and I like stretching myself to the point
0:03:26 > 0:03:28where I really don't know what's going to happen.
0:03:34 > 0:03:36Caron, what is it you're cooking?
0:03:36 > 0:03:40I'm cooking sea bass with spicy chorizo sauce
0:03:40 > 0:03:45with some Bajan hot sauce in it and a garlic bread hoop.
0:03:45 > 0:03:47- This Bajan hot sauce...- Yeah.
0:03:47 > 0:03:49- Has that come from Barbados? - It has, yeah.
0:03:49 > 0:03:52My husband's family are from Barbados,
0:03:52 > 0:03:55from a very small village, and they make this particular sauce there
0:03:55 > 0:03:58and it's the best sauce on the island.
0:03:58 > 0:04:01My husband was a chef when I met him 25 years ago
0:04:01 > 0:04:04and when he started going out with me, he stopped cooking.
0:04:04 > 0:04:08- That's a good sign.- Yeah. - Thank you, Caron.- Thank you.
0:04:09 > 0:04:13We've got ourselves a sauce made with tomatoes, chorizo
0:04:13 > 0:04:16and a spicy Caribbean sauce, which, apparently, has got mango in it
0:04:16 > 0:04:19and she's serving that with some sea bass
0:04:19 > 0:04:23and a ring of garlic bread, which is quite an unusual thing.
0:04:23 > 0:04:25I'm not quite sure.
0:04:27 > 0:04:30I'd like them to say you have a good palate.
0:04:30 > 0:04:33I'd be happy with not getting completely torn apart.
0:04:33 > 0:04:36That would be great. That would be a good start, I think.
0:04:39 > 0:04:40How are you feeling, Chris?
0:04:40 > 0:04:43A bit under pressure, but not too bad at the moment.
0:04:43 > 0:04:45You're a sportsman. What do you do for a living?
0:04:45 > 0:04:49- I'm a personal trainer, yeah. - And how important is diet to you?
0:04:49 > 0:04:52It is important. It's important five or six days a week.
0:04:52 > 0:04:55And on the MasterChef days, you're going to let rip, are you?
0:04:55 > 0:04:56Absolutely, yeah.
0:04:56 > 0:04:59Not just going to bombard you with chicken and broccoli,
0:04:59 > 0:05:02you'll be glad to know. I'll actually try and get some butter
0:05:02 > 0:05:05- and sugar in there for you, so... - Nice talking to you, Chris.
0:05:05 > 0:05:09Keep working on those arms, you could get them to look like mine.
0:05:09 > 0:05:11That's the dream, that's the dream.
0:05:13 > 0:05:16Chris's food sounds absolutely delicious.
0:05:16 > 0:05:19We've got chicken with a Madeira sauce, cavolo nero,
0:05:19 > 0:05:23celeriac puree and mushrooms. What a fantastic group of ingredients.
0:05:23 > 0:05:25They come together, they will be beautiful.
0:05:28 > 0:05:32You're halfway. 37 minutes left, halfway.
0:05:36 > 0:05:38I've been cooking most of my life.
0:05:38 > 0:05:40It really started from my parents
0:05:40 > 0:05:42when they first came across from Poland,
0:05:42 > 0:05:44just after the Second World War,
0:05:44 > 0:05:47and it was a case of the only way you could actually eat that food
0:05:47 > 0:05:50is to cook it yourself and it just started off from there.
0:05:53 > 0:05:57Rob, I think this is the most ingredients I've ever seen
0:05:57 > 0:06:01- for one dish ever. - I'm amazed, I'm amazed.
0:06:01 > 0:06:02What are you making for us?
0:06:02 > 0:06:06It's called bigos, which is originally a Polish hunters' stew.
0:06:06 > 0:06:08Normally, it takes about two weeks to make,
0:06:08 > 0:06:12hence why it's actually being made in a pressure cooker
0:06:12 > 0:06:13and all these ingredients.
0:06:13 > 0:06:15What is it you like about cooking?
0:06:15 > 0:06:18I'm definitely one of those people that lives to eat,
0:06:18 > 0:06:21so it's finding something new - a new flavour, a new texture.
0:06:21 > 0:06:23If I had the same thing every day, I'd go mad.
0:06:23 > 0:06:26I'm really intrigued by all the ingredients,
0:06:26 > 0:06:27I'm intrigued by your food heritage.
0:06:27 > 0:06:30- Dziekuje.- Dziekuje za to!
0:06:35 > 0:06:38Rob is making for us a Polish hunters' stew.
0:06:38 > 0:06:41He's going to serve that with a beetroot and horseradish dip,
0:06:41 > 0:06:46caraway seed, sour cherry soda bread and a dill and walnut pesto.
0:06:46 > 0:06:48Extraordinary amount of work.
0:06:48 > 0:06:50I hope he gets it all done and I'm intrigued.
0:06:54 > 0:06:56I cook for people at work, I cook for my housemates
0:06:56 > 0:06:58and family and friends, everybody -
0:06:58 > 0:07:03anyone and everyone that wants to eat my food. Go for it.
0:07:07 > 0:07:10- Whoa! Have you just thrown that in the bin?- I have.
0:07:10 > 0:07:11I didn't put any flour in.
0:07:11 > 0:07:14I've made this probably about 20 million times
0:07:14 > 0:07:19- but just a little mistake.- What are you making for us, hopefully?
0:07:19 > 0:07:23Hopefully, I call it a binge brownie because it's got coffee,
0:07:23 > 0:07:27salted caramel, chocolate, coffee cream, hazelnut praline
0:07:27 > 0:07:30and a salted caramel sauce for you.
0:07:30 > 0:07:34- That tick any boxes?- Oh, mate! That's heaven.- Yeah?
0:07:34 > 0:07:36But I'm really scared for you now.
0:07:36 > 0:07:38I'm a bit scared, I'm not going to lie.
0:07:38 > 0:07:39But say a prayer and, hopefully,
0:07:39 > 0:07:41something beautiful will come out of the oven.
0:07:41 > 0:07:44I want it to be gooey and unctuous in the middle.
0:07:44 > 0:07:47Got to move, got to move. Just got to get on with it.
0:07:51 > 0:07:54She wants her brownie to be unctuous. That's a great word.
0:07:54 > 0:07:57Crispy on the outside, gooey on the inside.
0:07:58 > 0:08:00Could be truly delicious.
0:08:05 > 0:08:09You have only ten minutes left. Only ten minutes left.
0:08:18 > 0:08:2130 seconds. If it's not on the plate in 30 seconds, it ain't going on.
0:08:21 > 0:08:2230 seconds.
0:08:33 > 0:08:37- Stop. Stop.- Just two little drops. - That's it. You're out of time.
0:08:37 > 0:08:39Same time as everybody else.
0:08:44 > 0:08:48- Oh, nice.- That's beautiful. - That looks amazing.- That's gorgeous.
0:08:48 > 0:08:50- Did you get it done?- Yeah, I did.
0:08:52 > 0:08:55Rob, could you join us with your hunters' stew, please?
0:09:01 > 0:09:07Civil servant Rob's calling card is his take on Polish bigos,
0:09:07 > 0:09:09a traditional hunters' pork stew...
0:09:11 > 0:09:14..served with horseradish and beetroot,
0:09:14 > 0:09:18dill, Parmesan and walnut pesto
0:09:18 > 0:09:21and caraway seed and sour cherry soda bread.
0:09:24 > 0:09:26You've done a huge amount of work in an hour and 15 minutes, Rob.
0:09:26 > 0:09:28Thank you.
0:09:36 > 0:09:37Your pork is beautiful.
0:09:37 > 0:09:42It's sweet and sour and also smoky from the pork.
0:09:42 > 0:09:46Your bread with caraway seeds and the sour cherries is luscious
0:09:46 > 0:09:49and your sweet beetroot with the warmth of the horseradish
0:09:49 > 0:09:51is a great thing. Great home cooking, Rob.
0:09:51 > 0:09:59- Thank you.- Rob, if you want to leave that there, me and John will eat it.
0:09:59 > 0:10:01You've got the sensation of crispy pork fat,
0:10:01 > 0:10:05a little bit of sweetness, a little bit of vinegar acidity,
0:10:05 > 0:10:08that cheese tang which you get with Parmesan.
0:10:08 > 0:10:09How do we say "well done" in Polish?
0:10:09 > 0:10:12- Bardzo dobrze.- Bardzo dobrze?
0:10:12 > 0:10:16- Bardzo dobrze to you, mate. There you go.- Thank you.
0:10:16 > 0:10:18Good job.
0:10:22 > 0:10:25I was not expecting that at all.
0:10:25 > 0:10:28Doesn't mean I'm through, though. Doesn't guarantee I'm through.
0:10:29 > 0:10:31Well done.
0:10:31 > 0:10:35Well done, mate. That's good comments.
0:10:35 > 0:10:37Caron, your turn, please.
0:10:42 > 0:10:48Management consultant Caron has served pan-fried sea bass,
0:10:48 > 0:10:51a garlic bread ring,
0:10:51 > 0:10:54crispy pancetta and pea shoots,
0:10:54 > 0:10:58with a sauce made from sweet potato, chorizo
0:10:58 > 0:11:02and a chilli pepper sauce from Barbados.
0:11:03 > 0:11:08Get you! Look at that! That is a very lovely looking dish.
0:11:08 > 0:11:10That's restaurant standard.
0:11:20 > 0:11:23Lovely presentation, decent cooking. Your fish is cooked OK.
0:11:23 > 0:11:26I love your crispy garlic hoop.
0:11:26 > 0:11:28I find the sauce slightly disappointing
0:11:28 > 0:11:31cos it tastes mostly sweet to me and when you mentioned Barbados
0:11:31 > 0:11:34- and the Caribbean, I was expecting a little bit more heat.- Yeah.
0:11:34 > 0:11:37The textures of the dish are great. Like Gregg, I think
0:11:37 > 0:11:41the promise of that spicy sauce hasn't been realised.
0:11:41 > 0:11:44I think it could do with a bit more of a...a bit more oomph.
0:11:46 > 0:11:48I'm a bit disappointed in myself, really.
0:11:48 > 0:11:51I could kick myself for not putting a bit more chilli in.
0:11:51 > 0:11:54I think that's the thing, really. But, hey, not bad.
0:12:07 > 0:12:1024-year-old Tom has made agnolotti
0:12:10 > 0:12:14filled with bacon, mushroom and asparagus,
0:12:14 > 0:12:16with asparagus, sage and pea,
0:12:16 > 0:12:21a butter sauce and a cooked truffle egg yolk.
0:12:24 > 0:12:27I think that's pretty. It's elegant. Not bad at all, Tom.
0:12:35 > 0:12:37I like that, Tom!
0:12:37 > 0:12:39I like that!
0:12:39 > 0:12:42Your pasta is very well-cooked.
0:12:42 > 0:12:47I got a lovely, almost medicinal, flavour of sage
0:12:47 > 0:12:49cos of the butter that you've coated the pasta in.
0:12:49 > 0:12:52I would like, if you're going to advertise a truffled egg,
0:12:52 > 0:12:54for it to taste of truffle.
0:12:54 > 0:12:56I'll forgive you because I think that's well-made
0:12:56 > 0:12:58and I think it tastes delightful.
0:12:58 > 0:13:00A couple of drops of truffle oil
0:13:00 > 0:13:03and a scratch or two of Parmesan cheese
0:13:03 > 0:13:05and you'd have something properly superb.
0:13:05 > 0:13:08In the meantime, Tom, it's very, very good.
0:13:08 > 0:13:12- Star dish, buddy. - Thank you.- Really very good indeed.
0:13:13 > 0:13:17Surprising, yeah. Good though, yeah.
0:13:17 > 0:13:20A bit of truffle oil and a bit of Parmesan to make it fantastic
0:13:20 > 0:13:22is something I can live with, to be honest.
0:13:29 > 0:13:34Personal trainer Chris has served a pan-roasted chicken breast...
0:13:36 > 0:13:39..with mushroom tortellini, cavolo nero,
0:13:39 > 0:13:44celeriac puree and a Madeira sauce.
0:13:56 > 0:13:59Your chicken has got seasoning on the outside of it, which is lovely.
0:13:59 > 0:14:01The depth of that sauce is very, very good indeed.
0:14:01 > 0:14:05It's like a cross between gravy granules, chocolate and rum.
0:14:05 > 0:14:07I find that sauce absolutely delicious.
0:14:07 > 0:14:10The cavolo nero, in my opinion, needs a lot more cooking.
0:14:10 > 0:14:13It's so rubbery, you've just got to cook it forever and ever and ever.
0:14:13 > 0:14:17Um, you have some good touches.
0:14:19 > 0:14:21The sauce is absolutely the star of that show.
0:14:21 > 0:14:23Your mushroom filling in your tortellini -
0:14:23 > 0:14:27there's a massive smokiness of mushrooms and pepper and Parmesan.
0:14:27 > 0:14:31- I think you've done a really good job.- Thank you.- Good job.- Thanks.
0:14:34 > 0:14:36Quite relieved to get it out of the way.
0:14:36 > 0:14:39Just frustrating, not cooking the cavolo nero enough.
0:14:39 > 0:14:42But otherwise, really good comments, so quite happy.
0:14:45 > 0:14:49Last up is recruitment manager Fran,
0:14:49 > 0:14:52who has made an espresso and salted caramel brownie
0:14:52 > 0:14:57with coffee cream, hazelnut praline
0:14:57 > 0:14:59and salted caramel sauce.
0:15:01 > 0:15:03I'm really impressed that you got it out.
0:15:03 > 0:15:05I've never seen anyone so calm
0:15:05 > 0:15:09in the face of such a catastrophe. Well done.
0:15:19 > 0:15:23Chocolate, nuts, caramel, cream.
0:15:23 > 0:15:26It couldn't get better, if you're a Gregg.
0:15:26 > 0:15:31- However, I think that brownie needs to firm up a little bit.- Mmm.
0:15:31 > 0:15:33It's a little too gooey.
0:15:33 > 0:15:37I don't mind gooey, but that's gooey banging on the door of undercooked.
0:15:37 > 0:15:39Right, OK.
0:15:39 > 0:15:42For me, brownie has to be crispy on the outside, and inside
0:15:42 > 0:15:46it should be soft and gooey, and I think that's what you've done.
0:15:46 > 0:15:48Gregg thinks it's a bit underdone.
0:15:48 > 0:15:50You're allowed your own opinion.
0:15:50 > 0:15:51You don't know very much about desserts
0:15:51 > 0:15:54but we'll get you on your way. We'll teach you a few things.
0:15:56 > 0:16:01So, it didn't go exactly to plan, but this is all an experience,
0:16:01 > 0:16:04so no point going to pieces over it.
0:16:09 > 0:16:13We are, obviously, in a room with five good cooks.
0:16:17 > 0:16:19My favourite dish of the day...
0:16:20 > 0:16:22..was cooked by Tom.
0:16:22 > 0:16:25Really very good, Tom. Thank you very much.
0:16:27 > 0:16:28Wow.
0:16:29 > 0:16:33What was interesting, here, is we both agreed on our favourite
0:16:33 > 0:16:35and that was you, Tom.
0:16:35 > 0:16:39- Both our second favourite was Rob. - Wow.
0:16:43 > 0:16:46- So, Tom and Rob, well done. - Thank you.
0:16:46 > 0:16:49You go straight through to the next round. Go on.
0:16:49 > 0:16:53- Go and put your feet up, put the kettle on.- Well done, guys.
0:16:59 > 0:17:02- Surprised? Pleased? Both?- Both.
0:17:02 > 0:17:06- Yeah.- Both. Over the moon. I can't believe it.- Yeah.
0:17:12 > 0:17:16You three are cooking for your MasterChef lives.
0:17:16 > 0:17:18This is a sweet or savoury invention test.
0:17:18 > 0:17:22Under that cloth are two trays -
0:17:22 > 0:17:27one to make a savoury dish, the other one a sweet dish.
0:17:27 > 0:17:31You need to make a decision. Reveal your ingredients.
0:17:34 > 0:17:37The sweet ingredients are almonds,
0:17:37 > 0:17:39almond extract,
0:17:39 > 0:17:42amaretto and marzipan
0:17:42 > 0:17:46and the savoury ingredient is calves' liver.
0:17:49 > 0:17:51There you go. You've made your decision.
0:17:51 > 0:17:54One hour, one plate of food.
0:17:54 > 0:17:58At the end of this, one of you is leaving the competition. Let's cook.
0:18:01 > 0:18:04I'm going to make sure I create something
0:18:04 > 0:18:08that's really a little bit different but, you know, flavoursome.
0:18:09 > 0:18:12I'm confident that I've got the cooking skills
0:18:12 > 0:18:14to be able to produce something good, hopefully.
0:18:14 > 0:18:17The standard is so high and I have to cook to my best ability,
0:18:17 > 0:18:19and even more, to stay in the competition,
0:18:19 > 0:18:23and that's what I'm here for, really, so bring it on.
0:18:27 > 0:18:30I love the invention test cos it's where the good cooks shine.
0:18:30 > 0:18:32The people who cook all the time, who are scrabbling
0:18:32 > 0:18:35round their cupboards and their fridges
0:18:35 > 0:18:38and using the leftovers and cooking every day,
0:18:38 > 0:18:40they're the cooks that survive this round.
0:18:45 > 0:18:48How are you feeling, Chris? Are you inspired or a bit deflated?
0:18:48 > 0:18:51Bit of both. I didn't want to see offal on the plate.
0:18:51 > 0:18:53It's not something I cook often,
0:18:53 > 0:18:55so I'm not as confident as I could be, perhaps.
0:18:55 > 0:18:57So, why not go for the sweet?
0:18:57 > 0:19:00Cos I wasn't too confident with that either.
0:19:00 > 0:19:03Just listen out for the time calls and I'm sure you'll be fine.
0:19:03 > 0:19:05Will do. Thanks.
0:19:08 > 0:19:11Chris is going classic. He's got liver.
0:19:11 > 0:19:14He's going to serve that with an ale and onion gravy,
0:19:14 > 0:19:17cabbage and bacon and a fondant potato. Fantastic.
0:19:17 > 0:19:21Liver's a difficult thing to cook. Crispy on the outside,
0:19:21 > 0:19:24cooked with a tiny river of red running through the middle.
0:19:24 > 0:19:26Any further than that, it goes dry.
0:19:26 > 0:19:29Any less than that, and it's all rubbery and horrible.
0:19:30 > 0:19:3420 minutes gone. 20 minutes gone.
0:19:39 > 0:19:42Fran, were you disappointed not to have gone straight through?
0:19:42 > 0:19:45Yeah, I was disappointed but it's all part of the process, isn't it?
0:19:45 > 0:19:48- Come back fighting. - What are you making?
0:19:48 > 0:19:54I'm going to make you a liver and bacon puff pastry tart, I suppose,
0:19:54 > 0:19:59and then potato dauphinoise and some tarragon mushrooms.
0:19:59 > 0:20:01- I've never had a liver and bacon tart.- No?
0:20:01 > 0:20:03Well, there's a first time for everything.
0:20:03 > 0:20:06Hopefully, it will be something you want to eat again.
0:20:07 > 0:20:10Fran seems to be coming backwards and forwards,
0:20:10 > 0:20:11trying to get more ingredients
0:20:11 > 0:20:14and not really understand what she's doing.
0:20:14 > 0:20:16I think we're getting a bit confused here.
0:20:22 > 0:20:23What are you going to make?
0:20:23 > 0:20:27A cheesecake, but it's basically got some blue cheese in it
0:20:27 > 0:20:31and I'm doing it with figs and some caramelised almonds.
0:20:31 > 0:20:34It's about the flavours, getting those balances right
0:20:34 > 0:20:36and just proving that I've got a creative side to me
0:20:36 > 0:20:38that you'll be able to see.
0:20:41 > 0:20:44A dessert, in my opinion, should be a sweet, lovely thing.
0:20:44 > 0:20:48Why Caron wants to put blue cheese in, I have no idea,
0:20:48 > 0:20:51cos I think that blue cheese could ruin a really delicious dessert.
0:20:53 > 0:20:56- Just ten minutes. Chris, how long? - Ten minutes, Gregg.
0:20:56 > 0:20:58Good lad. Ten minutes.
0:21:05 > 0:21:08You have just three minutes to finish off your plates.
0:21:08 > 0:21:10Three minutes.
0:21:16 > 0:21:21Right, time's up. You're all on time. Well done.
0:21:26 > 0:21:29Chris chose to cook a savoury dish.
0:21:29 > 0:21:31He's pan-seared the liver
0:21:31 > 0:21:34and served it on a bed of cabbage and bacon
0:21:34 > 0:21:38with fondant potato and an ale and onion gravy.
0:21:54 > 0:21:56Got a seriously edible plate of food there, son.
0:21:56 > 0:21:58Yeah, a very tasty plate of food.
0:21:58 > 0:22:01That's a chap's dish, isn't it? That's a chap's dish.
0:22:01 > 0:22:04Your fondant potato's worked, soaked up loads of butter,
0:22:04 > 0:22:05it's soft as well.
0:22:05 > 0:22:08And lovely having the salty bacon going through the cabbage.
0:22:08 > 0:22:11- Nice, yeah.- Thank you.
0:22:13 > 0:22:17- Boom.- Yeah. - Your liver's cooked perfectly.
0:22:17 > 0:22:21Your sauce, sweet with onions and ale, is a great idea.
0:22:21 > 0:22:23- Good job, Chris.- Thank you.
0:22:25 > 0:22:27I can't believe those comments. That was fantastic.
0:22:27 > 0:22:31I, literally, can't wipe the smile off my face.
0:22:35 > 0:22:38Fran also opted for the liver.
0:22:38 > 0:22:42She's serving it in a deconstructed puff pastry tart
0:22:42 > 0:22:47with bacon, tarragon mushrooms and brandy sauce,
0:22:47 > 0:22:50alongside dauphinoise potatoes.
0:22:53 > 0:22:56- That's messy. - It is a bit messy, yeah.
0:22:56 > 0:22:59And it kind of looks like you were making it up as you go along.
0:23:00 > 0:23:03Yeah, we have got almost a vol-au-vent.
0:23:15 > 0:23:18- I wish you had started with a clear plan.- Mmm.
0:23:18 > 0:23:21Cos you can cook liver and you can cook dauphinoise
0:23:21 > 0:23:24and, again, your flavour combinations are decent.
0:23:25 > 0:23:29However, I don't really know what the pastry is doing there.
0:23:29 > 0:23:31It doesn't kind of belong there.
0:23:32 > 0:23:35Pastry doesn't quite work with liver.
0:23:35 > 0:23:38However, with the mushrooms and the bacon, it's good.
0:23:38 > 0:23:41And I think a good lump of mustard in that sauce
0:23:41 > 0:23:44would have brought the whole thing together.
0:23:45 > 0:23:49They were OK comments, but I was making it up as I went along,
0:23:49 > 0:23:53so not great at thinking on my feet, apparently.
0:23:56 > 0:23:58Caron chose the sweet ingredients.
0:24:00 > 0:24:04She's made a cheesecake with mascarpone, blue cheese
0:24:04 > 0:24:06and caramelised figs,
0:24:06 > 0:24:10garnished with candied and flaked almonds
0:24:10 > 0:24:13and served with an amaretto cream sauce.
0:24:26 > 0:24:29Works for me. Works for me. I like the bit of blue cheese in there.
0:24:29 > 0:24:31It gives a kind of salt,
0:24:31 > 0:24:34very much like you get salted caramel these days, very modern.
0:24:34 > 0:24:39I think your sauce is magnificent. That's a lovely flavour.
0:24:39 > 0:24:40Cool.
0:24:40 > 0:24:43I feel like I've got my starter and my dessert on the same plate.
0:24:43 > 0:24:47With the amaretto sauce, which I think is a really tasty thing,
0:24:47 > 0:24:49the blue cheese I find just weird.
0:24:49 > 0:24:52For me, if that had no blue cheese in it,
0:24:52 > 0:24:54I would probably eat the whole thing.
0:24:56 > 0:24:59I took a bit of a risk by using blue cheese in the cheesecake
0:24:59 > 0:25:03and I think I kind of divided John and Gregg a bit on that.
0:25:03 > 0:25:05I don't really know.
0:25:05 > 0:25:08I'm hoping that it's enough to get me through, but let's see.
0:25:10 > 0:25:13Thank you so much for effort. We've got to make a decision.
0:25:13 > 0:25:14One of you has got to leave the competition.
0:25:14 > 0:25:18All I can say, is well done for today. Thank you. Off you go.
0:25:32 > 0:25:36They are good cooks. I think one of them absolutely shone today.
0:25:36 > 0:25:39This invention test for Chris was good, really good.
0:25:39 > 0:25:41It was a well-flavoured dish.
0:25:41 > 0:25:44Chris goes straight through to the next round, as far as I'm concerned.
0:25:44 > 0:25:47- Absolutely. He sails through to the next round.- Yeah, great.
0:25:47 > 0:25:50Caron, a well-made cheesecake.
0:25:51 > 0:25:54But, in my opinion, it was a little bit on the odd side.
0:25:54 > 0:25:57I didn't mind the blue cheese and mascarpone.
0:25:57 > 0:26:03However, it's the second round where you have questioned her flavours.
0:26:04 > 0:26:08In this round, the invention test, Fran struggled quite a lot.
0:26:08 > 0:26:10She didn't have a plan at all.
0:26:10 > 0:26:13I didn't know if I was having a pie or what I was having.
0:26:13 > 0:26:15It was a sort of strange thing.
0:26:15 > 0:26:19I'm not sure about Fran's organisation
0:26:19 > 0:26:22but she does do decent flavour.
0:26:26 > 0:26:29Who stays, who goes? One person leaves us.
0:26:29 > 0:26:33I know. I think I know who deserves to stay.
0:26:34 > 0:26:36If I go home today then, obviously, it will be gutting
0:26:36 > 0:26:39that I'm not in the competition but I still had a good day.
0:26:39 > 0:26:42I'd love to come and cook again.
0:26:42 > 0:26:46I've only just covered a fraction of what I can do, so I really hope so.
0:26:46 > 0:26:48I've got everything crossed. Let's see.
0:27:04 > 0:27:06This decision, I have to say, hasn't been easy.
0:27:06 > 0:27:10The simple fact is, one of you is leaving the competition.
0:27:15 > 0:27:17The contestant leaving us...
0:27:20 > 0:27:22..is Fran.
0:27:22 > 0:27:27- Thank you very much.- Good to have met you.- Well done.- Good luck.
0:27:27 > 0:27:30- Good luck.- Thank you.- Thank you.
0:27:35 > 0:27:38Yeah, I'm so disappointed to be leaving, but never mind.
0:27:38 > 0:27:42It was a great experience and those two that are in there,
0:27:42 > 0:27:45they absolutely deserve to be in there because the plates of food
0:27:45 > 0:27:48they put up today as well have been fantastic.
0:27:50 > 0:27:54Caron, Chris, you go and join Tom and Rob in the next round.
0:27:54 > 0:27:56Well done.
0:27:57 > 0:28:01It's the most amazing feeling I've had since I got married, actually.
0:28:01 > 0:28:04I'm absolutely elated. It's amazing.
0:28:06 > 0:28:09I'm absolutely over the moon to go through. That's great, really good.
0:28:36 > 0:28:39Today, you are cooking for a place in the quarterfinal
0:28:39 > 0:28:42but you're actually going to be serving your food
0:28:42 > 0:28:45to some very special invited guests...
0:28:46 > 0:28:49..three people that understand the competition very, very well,
0:28:49 > 0:28:52because they were the finalists of 2013 -
0:28:52 > 0:28:54Saira,
0:28:54 > 0:28:56Larkin
0:28:56 > 0:28:59and, of course, the winner, Natalie.
0:28:59 > 0:29:02At the end of this, one of you is going home.
0:29:03 > 0:29:06Two courses, one hour and 15 minutes.
0:29:06 > 0:29:09Ladies and gentlemen, let's cook.
0:29:25 > 0:29:29Today, for me, is about nailing it, absolutely,
0:29:29 > 0:29:32because if I can't do it today, with the recipes that I've planned
0:29:32 > 0:29:35and that I know how to cook, then I can't do it.
0:29:38 > 0:29:41Caron, how are you feeling about being here today?
0:29:41 > 0:29:43I was over the moon when I got through.
0:29:43 > 0:29:46I didn't realise how important it was to me, actually, until then.
0:29:46 > 0:29:50- But, yeah, I'm going in there today. - What's your menu?
0:29:50 > 0:29:55Creole chicken and plantain and some sweet potato straws
0:29:55 > 0:29:58and dessert, I'm doing a deconstructed cheesecake.
0:29:58 > 0:30:00I'm going to get the spicing right.
0:30:00 > 0:30:02I've got a lot of Caribbean stuff going on here.
0:30:02 > 0:30:05I'm not going to blow your head off, but I'm going to get it right.
0:30:05 > 0:30:07- Good luck, Caron.- Thank you.
0:30:10 > 0:30:13I love the sound of Caron's creole chicken,
0:30:13 > 0:30:16as long as she actually is generous with that spicing.
0:30:16 > 0:30:17She's got to be bold.
0:30:17 > 0:30:20The cheesecake - passion fruit, pineapple
0:30:20 > 0:30:22and white chocolate.
0:30:22 > 0:30:26That sounds very, very sweet and, possibly, too rich.
0:30:31 > 0:30:34After yesterday, I was expecting to feel a little bit calmer,
0:30:34 > 0:30:36but I think the pressure is on.
0:30:36 > 0:30:41I'm definitely up for the challenge but I'm as nervous as anything.
0:30:45 > 0:30:47Rob, once again, an interesting array of ingredients
0:30:47 > 0:30:50upon your bench. What are you going to cook?
0:30:50 > 0:30:55Smoked breast of duck with pan-fried duck livers,
0:30:55 > 0:30:58a black pudding and buckwheat base
0:30:58 > 0:31:02and pickled red cabbage with blueberries.
0:31:02 > 0:31:07Dessert is going to be poached plums with a gingerbread ice cream.
0:31:07 > 0:31:08Is this Polish?
0:31:08 > 0:31:11It's Polish flavours but it's taking it to that next level.
0:31:11 > 0:31:14- Rob, looking forward to it. Sounds interesting.- OK.
0:31:14 > 0:31:17You're full of surprises, that's for sure.
0:31:20 > 0:31:23Rob's dish is very, very meaty.
0:31:23 > 0:31:27Duck breast, duck liver and a blood sausage?
0:31:27 > 0:31:30It's almost like a mixed grill.
0:31:30 > 0:31:34He's got a beetroot and blueberry mixture with some buckwheat.
0:31:34 > 0:31:37I've never had anything like that before ever.
0:31:39 > 0:31:42Dessert - stewed plums with a gingerbread ice cream.
0:31:42 > 0:31:45I think that sounds lovely, as long as there's a bit of texture there.
0:31:49 > 0:31:52To get through from yesterday,
0:31:52 > 0:31:55and to be a favourite star dish, was incredible.
0:31:55 > 0:31:58To me, that's added to the pressure. I've got something to prove.
0:31:58 > 0:32:00I want to get through to the next stage
0:32:00 > 0:32:02and I want to see how far I can get.
0:32:05 > 0:32:08- You, Tom, have set your benchmark.- Yeah.
0:32:08 > 0:32:10And your benchmark is quite high.
0:32:10 > 0:32:12Two courses today. What are you going to be cooking?
0:32:12 > 0:32:15Leek and mushroom stuffed chicken breast, wrapped in prosciutto,
0:32:15 > 0:32:19- roast sprouts, roast potatoes and a cauliflower puree.- Mmm-hmm.
0:32:19 > 0:32:20It's like a chicken dinner.
0:32:20 > 0:32:23And then a lemon tart, raspberry sauce,
0:32:23 > 0:32:25raspberries and whipped cream.
0:32:25 > 0:32:27- You're making your own pastry for the lemon tart?- Yes.
0:32:27 > 0:32:31The tarts take nearly the whole time to bake and the dessert
0:32:31 > 0:32:33so, obviously, if I'm at all behind,
0:32:33 > 0:32:36it's going to be really down to the wire.
0:32:38 > 0:32:41I'm not as excited by Tom's two dishes.
0:32:41 > 0:32:46However, if he executes them well, I'll be very, very happy indeed.
0:32:46 > 0:32:48A good lemon tart is not an easy thing to make.
0:32:48 > 0:32:51As long as the pastry is perfect,
0:32:51 > 0:32:55as long as the lemon inside is not too sharp, not too sweet
0:32:55 > 0:32:57and it's firm and not runny.
0:33:04 > 0:33:07I think I've shown that I can deliver big flavours,
0:33:07 > 0:33:11I just think I need to maybe show a bit more inventiveness.
0:33:14 > 0:33:17What's it like this round? Less pressure or more pressure?
0:33:17 > 0:33:20Slightly more pressure. It's tough timing, an hour and 15 minutes.
0:33:20 > 0:33:22- Really tough going. - What are you going to make for us?
0:33:22 > 0:33:26We've got bream with fondant potato and some samphire
0:33:26 > 0:33:30- and a sauce made with mussels, apple and fennel.- Why apple and fish?
0:33:30 > 0:33:34Just to lift it up a little bit, just cuts through all the richness.
0:33:34 > 0:33:37- Dessert, Chris?- Banana souffle with peanut butter ice cream.
0:33:37 > 0:33:40- You're going for this, mate, aren't you?- 100%.
0:33:43 > 0:33:46I like Chris's menu. I think it sounds great.
0:33:46 > 0:33:51I'm not sure about apple in with that fish. Not sure at all.
0:33:53 > 0:33:54I think this is really challenging
0:33:54 > 0:33:57cos I think the banana souffle four times,
0:33:57 > 0:33:59and under this pressure, I think is very difficult.
0:34:02 > 0:34:06Today, these four are cooking not just for you and I,
0:34:06 > 0:34:08but for three finalists of 2013.
0:34:08 > 0:34:10This is a big round, with lots of pressure,
0:34:10 > 0:34:14but my expectation is high. I think we've got four very good cooks.
0:34:14 > 0:34:16I'm very much looking forward to it.
0:34:25 > 0:34:31All three 2013 finalists are now working in the food industry
0:34:31 > 0:34:34and this is where it all began.
0:34:37 > 0:34:40I'm really, really looking forward to today.
0:34:40 > 0:34:43For me, sitting on the other side today, is an incredible privilege.
0:34:43 > 0:34:46I remember when I did this challenge, it was very difficult.
0:34:46 > 0:34:49My main's a Welsh delicacy - curry rice and chips,
0:34:49 > 0:34:51half and half, job done.
0:34:51 > 0:34:54What's not to like, really?
0:34:54 > 0:34:56My dessert was not so good.
0:34:56 > 0:35:00- He just needs to notch up the execution a bit, doesn't he?- Yeah.
0:35:00 > 0:35:02So, I will sympathise with them.
0:35:04 > 0:35:07I remember, when I cooked for the previous contestants,
0:35:07 > 0:35:10I went a bit over time and got myself in a bit of flap.
0:35:10 > 0:35:15- You've got two minutes, Natalie. - I'm going to go over. Sorry, Gregg.
0:35:16 > 0:35:21I broke down crying for ten minutes. Afterwards, I had to be calmed down.
0:35:25 > 0:35:27It's a tough round of the competition
0:35:27 > 0:35:30because you've got to get multiple plates of food out.
0:35:30 > 0:35:32They've all got to look the same.
0:35:32 > 0:35:34I don't want people to get so carried away with presentation
0:35:34 > 0:35:36they forget about the taste of the dish.
0:35:36 > 0:35:39I remember it being a tough thing to do,
0:35:39 > 0:35:43but I also remember enjoying the chance to do my own food.
0:35:43 > 0:35:47You've got that mix of all of those wonderful flavours. It's good.
0:35:47 > 0:35:51- It's a cracking curry. - They loved it, so I was delighted.
0:35:55 > 0:35:57- Cheers.- Cheers.- Cheers, ladies.
0:36:00 > 0:36:03- Caron, 20 minutes on your first course.- Cool.
0:36:06 > 0:36:11Caron's main course is poussin in creole sauce with plantain,
0:36:11 > 0:36:14sweet potato straws and a cucumber, spring onion and lime pickle.
0:36:14 > 0:36:16Sounds really lovely.
0:36:17 > 0:36:21Just hope it's not too spicy cos I don't like it too hot.
0:36:22 > 0:36:24Five minutes on your first course, please.
0:36:25 > 0:36:27Good?
0:36:27 > 0:36:29Yeah, that's got a kick to it.
0:36:31 > 0:36:34- They're getting half a chicken each? - Yeah.- Ooh, lovely.
0:36:38 > 0:36:41Very nice, very nice.
0:36:44 > 0:36:48- Ready.- Well done, Caron, you're on time.- Yay! Go, Caron! Go, Caron!
0:36:48 > 0:36:51- Come on!- Come on. Sorry, don't distract me now!
0:36:59 > 0:37:00- Hello.- Hello.
0:37:02 > 0:37:05Today, I've made for you creole chicken
0:37:05 > 0:37:10with a spicy creole sauce, plantain and sweet potato straws,
0:37:10 > 0:37:13with a onion and cucumber lime pickle.
0:37:13 > 0:37:16- I hope you enjoy it.- ALL: Thank you.
0:37:19 > 0:37:24- It smells amazing.- You get this huge waft of spice. It's great.
0:37:31 > 0:37:33I'm really glad she's left the poussin on the bone
0:37:33 > 0:37:36and that's meant the bird is still really moist.
0:37:36 > 0:37:38The sauce is really good.
0:37:38 > 0:37:41There's obviously some chilli but it's not too hot.
0:37:41 > 0:37:43It doesn't come and smack you round the face.
0:37:43 > 0:37:47It sort of creeps up on you from behind, which I quite like.
0:37:50 > 0:37:52I like the sweet potato chips,
0:37:52 > 0:37:54I really like the cucumber and shallot pickle.
0:37:54 > 0:38:00The vegetable curry sauce is just a little bit insipid.
0:38:00 > 0:38:02Some lovely sweet flavours on there,
0:38:02 > 0:38:06but I would like heat. I still want heat.
0:38:07 > 0:38:10- So, dessert, Caron. Dessert, yeah?- Yeah.
0:38:10 > 0:38:12- You've got quite a bit to do, haven't you?- I have.
0:38:12 > 0:38:1415 minutes, please.
0:38:17 > 0:38:18Caron's dessert.
0:38:18 > 0:38:20"Deconstructed coconut, white chocolate, mango,
0:38:20 > 0:38:23"passion fruit cheesecake, with a raw ginger spice base,
0:38:23 > 0:38:25"mango coulis and a pineapple, ginger and lime...
0:38:25 > 0:38:27- HE DRAWS BREATH - "..salsa."
0:38:27 > 0:38:30- LAUGHTER - Nice.
0:38:31 > 0:38:33I really like a cheesecake,
0:38:33 > 0:38:36so I hope it's not so deconstructed that I can't tell what it is.
0:38:38 > 0:38:39I'm deconstructing.
0:38:42 > 0:38:44The shakes are kicking in.
0:38:44 > 0:38:47- Lovely. Beautiful things you've got there.- Thank you.
0:38:49 > 0:38:50Do you know what?
0:38:50 > 0:38:53I'm going to go and put on a pair of shorts and some flip-flops.
0:38:53 > 0:38:56- Can we go?- I'm ready.- Let's go.
0:39:07 > 0:39:08Thank you.
0:39:09 > 0:39:13For dessert, I've made you a coconut and white chocolate cheesecake,
0:39:13 > 0:39:16deconstructed, with a raw, gluten-free base,
0:39:16 > 0:39:20and a pineapple salsa with white rum and lime,
0:39:20 > 0:39:24mango coulis and a chrysalis.
0:39:24 > 0:39:29- Or even a physalis.- Physalis. - Thank you. I hope you enjoy it.
0:39:29 > 0:39:31- Thank you.- Thank you.
0:39:32 > 0:39:35For me, I think it looks a bit messy.
0:39:35 > 0:39:37I know it's deconstructed,
0:39:37 > 0:39:40but I guess I'm just not really a fan of it. I like the classics.
0:39:40 > 0:39:43I like her presentation. I think she's very modern.
0:39:52 > 0:39:54- I love this base.- Mmm.
0:39:54 > 0:39:59The raw cocoa in there and the nuts make it really, really good to eat.
0:39:59 > 0:40:01I was expecting some really big flavours.
0:40:01 > 0:40:05Maybe a bit more sweetness, a bit more punchiness would be nice.
0:40:05 > 0:40:07I disagree, Larkin.
0:40:07 > 0:40:10I think Caron's got a very good understanding of flavours.
0:40:12 > 0:40:15I've got to give it to her. That is super yummy.
0:40:15 > 0:40:18She's taken the Caribbean nature's bounty
0:40:18 > 0:40:20and just put them together on one plate,
0:40:20 > 0:40:23but she's done it in a very good way.
0:40:23 > 0:40:25The issue, for me, is one of presentation.
0:40:25 > 0:40:28It's not a cheesecake, it's a blob of cream cheese
0:40:28 > 0:40:30on top of some nuts with some cocoa and dates,
0:40:30 > 0:40:32covered with tropical fruit.
0:40:36 > 0:40:40I'm glad it's over. I was shaking at the end. I was dithering.
0:40:40 > 0:40:44But I'm really glad I managed to keep it together, yeah.
0:40:44 > 0:40:47Or did I? Yeah.
0:40:52 > 0:40:54All coming to plan.
0:40:58 > 0:41:01So, Rob's main course is a smoked duck breast
0:41:01 > 0:41:05and pan-fried duck liver, served with black pudding buckwheat,
0:41:05 > 0:41:09drizzled with marjoram essence, wild mushrooms and sour cream
0:41:09 > 0:41:11and a pickled red cabbage and blueberry slaw.
0:41:11 > 0:41:14It seems like there's quite a lot of flavours.
0:41:14 > 0:41:16Duck liver's quite a strong flavour,
0:41:16 > 0:41:19as well as marjoram, which is quite potent.
0:41:19 > 0:41:21Blueberry slaw - that sounds really interesting.
0:41:21 > 0:41:24Never tried something like that before. Looking forward to that.
0:41:24 > 0:41:28- OK, you're supposed to be up in three minutes, Rob.- OK.
0:41:28 > 0:41:30- Actually plated?- Yes.- Yeah.- OK.
0:41:30 > 0:41:32You've given yourself too much to do here, haven't you?
0:41:32 > 0:41:34I think I have, yeah.
0:41:37 > 0:41:41- Is that how you wanted it?- Perhaps wanted it a bit more well-done.
0:41:44 > 0:41:48- Can you put it in a pan for a minute or something?- I think I shall.- Yep.
0:41:50 > 0:41:53I think John meant for you to take the livers out first.
0:41:53 > 0:41:58- Yeah, I know, but it will be served together anyway.- Right, OK.
0:42:13 > 0:42:15- Let's go. Let's go with it.- OK.
0:42:17 > 0:42:19- Wow.- Look at that.
0:42:25 > 0:42:30It's a smoked breast of duck, served with duck livers,
0:42:30 > 0:42:33blood pudding with buckwheat, pickled red cabbage,
0:42:33 > 0:42:37wild mushrooms in sour cream and slaw with blueberries.
0:42:37 > 0:42:39- Thank you.- Thank you very much.
0:42:43 > 0:42:46You can see Rob's had a bit of difficulty getting this plated up.
0:42:46 > 0:42:48He's running over and it looks a bit rushed.
0:42:48 > 0:42:51It's not the most appealing looking plate of food I've ever seen.
0:42:56 > 0:42:59I've got a piece of duck here, that's still quacking,
0:42:59 > 0:43:02- quite frankly. Look at that.- Whoo... - That's quite raw.
0:43:02 > 0:43:04You couldn't serve that, really.
0:43:04 > 0:43:06That would get sent back, wouldn't it?
0:43:06 > 0:43:09I've just tried a bit of liver and my liver's over
0:43:09 > 0:43:12and overcooked duck's liver is not one of the nicest things to eat.
0:43:12 > 0:43:16I've tried the blueberry slaw. It's all right, it's not what I expected.
0:43:16 > 0:43:18I feel for Rob a bit.
0:43:18 > 0:43:21I think the pressure of the day has just thrown him off.
0:43:23 > 0:43:25I think, in fairness to him, he attempted too much,
0:43:25 > 0:43:28he completely ran out of time, he got himself in a bit of panic
0:43:28 > 0:43:30and in the end, everything just got thrown on the plate.
0:43:30 > 0:43:34I don't think he ever expected it to look like that.
0:43:35 > 0:43:40- Rob, 15 minutes, all right, and then plums and ice cream.- OK.- Thank you.
0:43:42 > 0:43:47So, Rob's is a spiced plums with a gingerbread ice cream. Yum.
0:43:47 > 0:43:51I really like plums and I think they take a spice really well,
0:43:51 > 0:43:54but they need to be cooked properly.
0:43:54 > 0:43:56There's nothing worse than a tough plum on your plate.
0:44:03 > 0:44:08- Nice ice cream.- Lovely. Look at that.- Get them out quick. Great.
0:44:09 > 0:44:12- Nicer looking plate, isn't it? - Certainly is.- And on time.
0:44:12 > 0:44:16- Well done, Rob.- I'm a lot happier with this.- Right, let's go.
0:44:23 > 0:44:25Thank you.
0:44:26 > 0:44:30So, it's a poached plum with gingerbread
0:44:30 > 0:44:33- and a gingerbread ice cream. - ALL: Thank you.
0:44:36 > 0:44:39I think this is much more on the mark already.
0:44:39 > 0:44:41Hope the boy pulls it back.
0:44:50 > 0:44:52I've not had a poached plum before.
0:44:52 > 0:44:55I thought the colour of it was beautiful. It's really soft.
0:44:55 > 0:44:58- It's been well-cooked. - The ice cream tastes all right.
0:44:58 > 0:45:02It's quite a strong flavour of cloves and a light spicing in there.
0:45:02 > 0:45:04The ice cream was pleasant,
0:45:04 > 0:45:07but there's far too many cloves in his plums.
0:45:07 > 0:45:09I just think he struggles to find balance with flavours.
0:45:09 > 0:45:12- GREGG:- That's a much better attempt, much better dish.
0:45:12 > 0:45:16Soft, beautiful plums and that ice cream is superb.
0:45:16 > 0:45:19I'd like a bit of texture. It's a bit mushy.
0:45:24 > 0:45:26HE SIGHS
0:45:26 > 0:45:28A bit disappointed, I have to say.
0:45:28 > 0:45:32The main dish didn't go quite to plan, but happy with the dessert.
0:45:32 > 0:45:34Definitely happy with the dessert.
0:45:34 > 0:45:36It was probably the toughest thing I've ever done.
0:45:36 > 0:45:40- Puree done, carrots done, chicken done...- Yeah.
0:45:40 > 0:45:42Get the plates out, come on.
0:45:45 > 0:45:46So, Tom.
0:45:46 > 0:45:49Chicken breast, stuffing, cauliflower puree,
0:45:49 > 0:45:52roast potatoes, carrots, sprouts and Madeira sauce.
0:45:52 > 0:45:55It's like a Sunday roast. I'm quite happy with that.
0:45:55 > 0:45:59Is there enough technique on there to show off his skills?
0:46:02 > 0:46:05- Come on, young Tom. - That's a lovely thing.
0:46:11 > 0:46:14- Quick wipe.- Yeah.- Yeah!
0:46:14 > 0:46:17Ready to go? Off you go.
0:46:23 > 0:46:25- Hi.- Hiya.
0:46:29 > 0:46:33I've cooked a leek and mushroom and sage stuffed chicken breast,
0:46:33 > 0:46:35wrapped in prosciutto, with a cauliflower puree,
0:46:35 > 0:46:38roast sprouts, roast potatoes and orange juice carrots,
0:46:38 > 0:46:42with a Madeira and chicken stock sauce.
0:46:42 > 0:46:43- Thank you.- Thank you.
0:46:48 > 0:46:51I think it looks nice and pretty and it smells amazing.
0:46:59 > 0:47:02I think the big thing about this dish was always going to be
0:47:02 > 0:47:05that Madeira sauce, like how rich it was going to be
0:47:05 > 0:47:06to bring everything together.
0:47:06 > 0:47:10I don't know about you guys, but I don't have any sauce on mine.
0:47:10 > 0:47:12I probably disagree with you a little bit.
0:47:12 > 0:47:14The chicken is cooked really well
0:47:14 > 0:47:18and I think the saltiness from the ham works really well
0:47:18 > 0:47:21and he's made his own stuffing. I know what you're saying though.
0:47:21 > 0:47:24It should have been, perhaps, a bit more exciting.
0:47:30 > 0:47:33He's got a decent touch. He knows how to cook.
0:47:33 > 0:47:37It's a good, home chicken dinner, a tasty home chicken dinner.
0:47:40 > 0:47:43- 15 minutes. We need lemon tarts, yeah?- Yeah.- Let's go.
0:47:45 > 0:47:48Tom's dessert is a lemon tart with raspberry sauce,
0:47:48 > 0:47:52cream and fresh raspberries, which I think sounds absolutely fabulous.
0:47:54 > 0:47:58It has to be really sour and then really sweet at the same time
0:47:58 > 0:48:00and that's what's going to make it amazing.
0:48:04 > 0:48:07It's that sort of crowd-pleaser, that is, the piping bag.
0:48:07 > 0:48:10That gets everybody going. Very, very neat.
0:48:11 > 0:48:13Just the front one that's not set.
0:48:20 > 0:48:23Hey! Go, big Tom!
0:48:23 > 0:48:25- Come on, son.- Well done.
0:48:31 > 0:48:32- Hey.- Hiya.
0:48:35 > 0:48:38So, I've cooked a lemon tart with a brulee top,
0:48:38 > 0:48:40with some whipped cream, raspberries and a raspberry sauce.
0:48:40 > 0:48:42- Thank you.- Thank you.
0:48:49 > 0:48:51Mmm.
0:48:56 > 0:48:59Oh, yeah.
0:48:59 > 0:49:02That's really good. It's really sour and really sweet at the same time.
0:49:02 > 0:49:06- Pastry's nice and crispy. - I could eat that again and again.
0:49:06 > 0:49:08I wonder if he's married.
0:49:10 > 0:49:14The balance of sweetness and sharpness, in my opinion,
0:49:14 > 0:49:18is bang on. The pastry is also very, very good.
0:49:18 > 0:49:20- That's accomplished cooking. - Good job.
0:49:20 > 0:49:21I like it.
0:49:27 > 0:49:29I'm relieved it's over.
0:49:29 > 0:49:32The main thing is I'm pleased with what I've done.
0:49:32 > 0:49:33I'm not panicking.
0:49:33 > 0:49:37I think I'll be more happy later, if I get through, especially.
0:49:40 > 0:49:4315 minutes on your first course, Chris. 15 minutes.
0:49:43 > 0:49:46Yeah, good. Hopefully, I'll be there.
0:49:48 > 0:49:52So, Chris's main is bream with fondant potato and samphire
0:49:52 > 0:49:55with mussels, fennel and apple sauce.
0:49:55 > 0:49:57Fish, obviously, you have to be very delicate with,
0:49:57 > 0:50:00so you want crispy skin.
0:50:01 > 0:50:04Apple sauce. Apple and fish?
0:50:04 > 0:50:08Well, I'm not sure about that but I'm willing to give it a go.
0:50:11 > 0:50:15- Yeah, come on, come on, come on, come on. Lovely!- Good.
0:50:15 > 0:50:17Absolutely lovely!
0:50:19 > 0:50:22Sauce. Come on, come on. Sauce, sauce, sauce.
0:50:22 > 0:50:25- GREGG CLAPS HIS HANDS - Let's go. Well done.
0:50:32 > 0:50:35Hello, everybody. I'll go ladies first, I'm afraid.
0:50:35 > 0:50:37- There you are.- Thank you.
0:50:39 > 0:50:44So, I've made, for you, a bream with fondant potato, samphire
0:50:44 > 0:50:47and a sauce made from mussels with apple and fennel.
0:50:48 > 0:50:50- Enjoy.- Thank you.- Thank you.
0:50:59 > 0:51:04- Mmm-mmm.- Good plate of food, a good plate of food.- I'm very happy.
0:51:04 > 0:51:06That fondant's perfect.
0:51:06 > 0:51:08- It's just full of butter. - Mmm, lovely.- It's brilliant.
0:51:08 > 0:51:11The fish is really nicely cooked, with the crispy skin.
0:51:11 > 0:51:17There's just little notes of apple and crispy fennel through that sauce
0:51:17 > 0:51:18- and it tastes good.- Mmm.
0:51:18 > 0:51:21I think he's demonstrated quite a lot of techniques
0:51:21 > 0:51:24- so, all in all, good job.- Mmm.
0:51:24 > 0:51:29The flavours, the textures on there, that's first-class. First-class.
0:51:29 > 0:51:34- Very, very good indeed. I like it a lot.- Yeah, me too.
0:51:34 > 0:51:38- Chris, 15 minutes. Souffle, ice cream.- Yeah.- Yeah?- Yeah.
0:51:40 > 0:51:44So, Chris's dessert - banana souffle, peanut butter ice cream.
0:51:44 > 0:51:46He's given himself a lot to do.
0:51:46 > 0:51:48He will be under pressure to get this dessert out.
0:51:51 > 0:51:56- How long have they got to go? - Another two, three.
0:51:59 > 0:52:01- Are you happy?- Yeah.
0:52:07 > 0:52:09Yeah! They look good!
0:52:09 > 0:52:12Quick, quick, quick, before they all start to sink.
0:52:12 > 0:52:14Get them out, get them on, get them out!
0:52:14 > 0:52:17Very good. Right, go. Go.
0:52:21 > 0:52:22(Yes!)
0:52:25 > 0:52:26(Wow.)
0:52:33 > 0:52:36So, we've got banana souffles
0:52:36 > 0:52:39with caramel banana surprise in the bottom
0:52:39 > 0:52:42and peanut butter ice cream and I hope you enjoy it.
0:52:42 > 0:52:44- ALL: Thank you.- Thank you.- Cheers.
0:52:46 > 0:52:49I think this dish looks amazing.
0:52:49 > 0:52:53The ice cream looks really well-set, the souffle is really well-risen.
0:52:58 > 0:53:01- Ooh, have you seen the bananas at the bottom?- Mmm.
0:53:01 > 0:53:03Flavour-wise, I think he's nailed it.
0:53:03 > 0:53:07The bananas are great, sweet, the souffle's light, melt-in-the-mouth,
0:53:07 > 0:53:11and the peanut butter ice cream is really peanut buttery.
0:53:12 > 0:53:14I think he's been the strongest performer today.
0:53:20 > 0:53:22Oh, very good!
0:53:22 > 0:53:25Very, very, very good.
0:53:31 > 0:53:33Absolutely exhausted after that.
0:53:33 > 0:53:36That was the toughest hour and 15 minutes.
0:53:36 > 0:53:39When you're doing it, you think, "Why am I doing this?"
0:53:39 > 0:53:41As soon as you finish, you can't wait to do it again,
0:53:41 > 0:53:43so I really hope I get that place.
0:53:48 > 0:53:50A mixed bag.
0:53:50 > 0:53:55Some very, very good indeed, some decent and some... little bit odd.
0:53:57 > 0:53:59Chris, for me, was the cook of the day.
0:53:59 > 0:54:03The fish was, as you said, very delicious. I liked that a lot.
0:54:03 > 0:54:05I was delighted with the quality of the souffle.
0:54:05 > 0:54:07I thought it was very, very good indeed.
0:54:07 > 0:54:09Tom's an interesting one
0:54:09 > 0:54:11because our guests weren't that impressed with his chicken.
0:54:11 > 0:54:13I thought it was homely, comforting
0:54:13 > 0:54:15and I thought it was really well-cooked.
0:54:15 > 0:54:19I liked the lemon tart by Tom. You know, classic cooking again.
0:54:19 > 0:54:23I would like to see Tom be a little more adventurous,
0:54:23 > 0:54:26but he's covering the basics very well.
0:54:27 > 0:54:30He let himself down, Rob, with the main course,
0:54:30 > 0:54:32let himself down quite badly. The duck was undercooked.
0:54:32 > 0:54:36But he gave himself far, far too much to do.
0:54:36 > 0:54:38Dessert, on the other hand, from Rob -
0:54:38 > 0:54:41ginger ice cream, poached plums, good.
0:54:41 > 0:54:43I'd really love to stay,
0:54:43 > 0:54:46but you have to be realistic about these things.
0:54:46 > 0:54:48We'll see, we'll see.
0:54:48 > 0:54:50I liked Caron's main course.
0:54:50 > 0:54:53I love the bravery of cooking that little chicken.
0:54:53 > 0:54:56That was delicious. The sauce could have done with a bit more power.
0:54:56 > 0:55:00Dessert, I think, split the crowd, because there were good flavours.
0:55:00 > 0:55:03However, a deconstructed cheesecake
0:55:03 > 0:55:05resulted in a bit of a messy dessert.
0:55:06 > 0:55:09I'm just visualising getting through to that next stage.
0:55:09 > 0:55:13I really, really hope so, but I don't know.
0:55:14 > 0:55:18We are looking for three cooks to make it into a quarterfinal
0:55:18 > 0:55:23and I think, in a way, the writing's on the wall for one of them.
0:55:23 > 0:55:25There's somebody here today that didn't quite cope
0:55:25 > 0:55:27with the pressure we put them under.
0:55:38 > 0:55:41Three of you are going through to become quarterfinalists.
0:55:41 > 0:55:43One of you, unfortunately, is leaving us.
0:55:48 > 0:55:50The person leaving us...
0:55:55 > 0:55:56..is Rob.
0:55:59 > 0:56:01Well done.
0:56:01 > 0:56:04Sorry, Rob. Thank you, Rob.
0:56:09 > 0:56:15A strange combination. Disappointed but actually happy at the same time.
0:56:15 > 0:56:18It's been a great opportunity. Really enjoyed myself.
0:56:18 > 0:56:20A good time, good time.
0:56:23 > 0:56:25Well done, you three.
0:56:25 > 0:56:28MasterChef quarterfinalist - that's got a nice ring to it, hasn't it?
0:56:29 > 0:56:33'I'm so excited about being a quarterfinalist.'
0:56:33 > 0:56:35I've dreamt about being a quarterfinalist
0:56:35 > 0:56:37and, like, it's just...
0:56:37 > 0:56:39It's amazing, absolutely amazing, yeah.
0:56:39 > 0:56:41'I still don't think it's sunk in.
0:56:41 > 0:56:43'I don't think it will until I'm home,'
0:56:43 > 0:56:47laying in bed, thinking, "Did that really happen or have I dreamt it?"
0:56:47 > 0:56:49'I'm absolutely delighted with that.'
0:56:49 > 0:56:53I can't hide the smile on my face, I'm absolutely over the moon.
0:56:55 > 0:57:01Tomorrow, five more cooks battle it out for a place in the quarterfinal.
0:57:04 > 0:57:07That is restaurant standard cooking.
0:57:08 > 0:57:10It's got all the Friday fun bits on the plate.
0:57:10 > 0:57:13Yeah! All right!
0:57:13 > 0:57:15That smells so good.