Episode 5

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0:00:02 > 0:00:07MasterChef is back, searching for the country's best amateur cook.

0:00:07 > 0:00:11- How long does a pigeon normally take?- Until it's cooked.

0:00:11 > 0:00:14- I need some spoons. Two spoons, please.- Bingo!

0:00:14 > 0:00:18Each week, ten new contestants battle for a place

0:00:18 > 0:00:22- in Friday's quarterfinal. - I think it's magnificent.

0:00:22 > 0:00:27Only the strongest will make it through to the final challenges.

0:00:27 > 0:00:32- Argh!- Can 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.

0:00:48 > 0:00:51These five amateurs all think

0:00:51 > 0:00:54they've got what it takes to win this year's MasterChef.

0:00:59 > 0:01:02It's adrenaline, isn't it? It's your fight or flight.

0:01:02 > 0:01:04Go with it or you go the other way.

0:01:04 > 0:01:07There's a little competitive edge to me.

0:01:07 > 0:01:08No bones about it. I am here to win.

0:01:08 > 0:01:11I'm nervous, excited.

0:01:11 > 0:01:14I'd love to see the Gregg Wallace happy face.

0:01:16 > 0:01:21But at the end of today's heat, only three will become quarterfinalists.

0:01:27 > 0:01:30Welcome to MasterChef. Try and hold your nerve.

0:01:30 > 0:01:33This is the calling card round. It's your own dish.

0:01:33 > 0:01:35It's a dish that you've practised,

0:01:35 > 0:01:38one that you do at home, ones your friends and family like.

0:01:38 > 0:01:40This is your opportunity to show Gregg and I

0:01:40 > 0:01:44the real cook that exists within your heart and soul.

0:01:44 > 0:01:46At the end of this round,

0:01:46 > 0:01:49Gregg and I will each choose our favourite dish.

0:01:49 > 0:01:52Those two cooks will go straight through to the next round.

0:01:52 > 0:01:55The remaining three will have to cook off against each other

0:01:55 > 0:01:57for their place in the competition.

0:01:57 > 0:02:01One hour and 15 minutes for something truly delicious.

0:02:01 > 0:02:03Let's cook.

0:02:12 > 0:02:15I'm Portuguese, so I've got a Mediterranean influence.

0:02:15 > 0:02:18Mum taught me to cook. If I try and add some jazziness to a dish

0:02:18 > 0:02:21that's traditionally Portuguese, she will grill me.

0:02:21 > 0:02:23She's like, "Why are you doing that? That doesn't go."

0:02:25 > 0:02:27- Hello, Pedro.- You all right? - What is your dish?

0:02:27 > 0:02:30This dish was actually inspired when I went to the market.

0:02:30 > 0:02:33I just picked up a sea bass, walked around what was seasonal.

0:02:33 > 0:02:36- Beetroot bang in season, got them. - Right.

0:02:36 > 0:02:39Got some couscous, got home, made a dish, liked it, thought,

0:02:39 > 0:02:42- "Let me do it on MasterChef." - And how good ARE you?

0:02:42 > 0:02:44We'll see, we'll see. Let's not talk too much.

0:02:44 > 0:02:47Mate, if I don't talk, I'll be out of a job.

0:02:52 > 0:02:56On Pedro's bench, it's not just beetroot, couscous and sea bass.

0:02:56 > 0:03:01There is a whole cauliflower, there's a butternut squash,

0:03:01 > 0:03:04there's loads of spices, there's loads of condiments,

0:03:04 > 0:03:06so it's not going to be a simple dish.

0:03:11 > 0:03:16I've always wanted to do MasterChef, just to prove that I can do it.

0:03:16 > 0:03:18Hopefully, I can make everybody proud, back in Barnsley.

0:03:22 > 0:03:26- Julie, you're doing a dessert.- Cos I know you like desserts.- Is that why?

0:03:26 > 0:03:29No, it's because I love cooking.

0:03:29 > 0:03:31It's a pear and almond tart with creme fraiche,

0:03:31 > 0:03:33flavoured with pear brandy.

0:03:34 > 0:03:37Shall I just tell the others not to bother cooking?

0:03:37 > 0:03:40It'll do for me, it'll do for me.

0:03:43 > 0:03:46A pear and frangipane tart needs a couple of things.

0:03:46 > 0:03:49The pear's got to be soft and delicious,

0:03:49 > 0:03:52the frangipane has got to be light and taste of almonds,

0:03:52 > 0:03:55- but not overpowering. - And fingers crossed.

0:03:55 > 0:03:58That creme fraiche has to have the biggest whack of brandy

0:03:58 > 0:04:00you've ever tasted in your life

0:04:00 > 0:04:03because it's got to set that tart to life.

0:04:03 > 0:04:06Half an hour gone. 45 minutes left.

0:04:08 > 0:04:11I love cooking. It gives me a bit of a buzz.

0:04:12 > 0:04:14My calling card is fillet of sea bass

0:04:14 > 0:04:18with buttered roast potatoes, pea puree.

0:04:18 > 0:04:21Should be really good, hopefully.

0:04:24 > 0:04:26How much cooking do you do, Stuart?

0:04:26 > 0:04:28I cook for myself, my girlfriend, friends, family.

0:04:28 > 0:04:30I find it really relaxing.

0:04:30 > 0:04:32It de-stresses me at the end of the day.

0:04:32 > 0:04:34- What do you do as a day job? - I work as a research chemist.

0:04:34 > 0:04:39I, specifically, make little molecules which go into your DNA

0:04:39 > 0:04:42and we can use it to look at what's happening inside of your cells.

0:04:42 > 0:04:45Yeah, I know that stuff(!) I know all about that.

0:04:51 > 0:04:55Stuart's food, from my point of view, is precise.

0:04:55 > 0:04:58He filleted his sea bass quietly but beautifully.

0:04:58 > 0:05:01He's got his fish stock - amazing -

0:05:01 > 0:05:04his little potatoes all cut around the edges.

0:05:04 > 0:05:07What he's got to do now is make sure it's precise in flavour

0:05:07 > 0:05:10and if he gets that right, I tell you what,

0:05:10 > 0:05:13I think we've got a hot contender for the competition.

0:05:13 > 0:05:17- 30 minutes left. All right, nurse?- Yeah.

0:05:22 > 0:05:26I like to think I'm fairly OK at cooking.

0:05:26 > 0:05:27I get good reviews from my wife,

0:05:27 > 0:05:31but then she's supposed to say good things about my food.

0:05:31 > 0:05:34Having said that, the kids are probably the harshest critics.

0:05:34 > 0:05:37They just chuck the food on the floor if they don't like it.

0:05:40 > 0:05:43Gavin is making a piece of poached chicken

0:05:43 > 0:05:45with a chicken croquette and some leeks.

0:05:45 > 0:05:49It sounds really good but quite simple.

0:05:52 > 0:05:55Gavin, you look reasonably chilled and relaxed.

0:05:55 > 0:05:59- What do you do for a job?- I'm training to be a GP.- Are you?- Yeah.

0:05:59 > 0:06:01- Well, there's a nurse behind you. - I know.

0:06:01 > 0:06:03We're fine if there's any accidents.

0:06:03 > 0:06:06So, you're a GP - why are you here on MasterChef?

0:06:06 > 0:06:08I like a challenge, Gregg, I think.

0:06:08 > 0:06:12I really love food and I'm just here to push myself, really.

0:06:12 > 0:06:16You've got just 20 minutes. 20 minutes.

0:06:22 > 0:06:24I really feel quite nervous cooking for John and Gregg, yeah.

0:06:24 > 0:06:27Nervous would be an understatement.

0:06:29 > 0:06:31I'm obsessed with cooking.

0:06:31 > 0:06:35It's the one thing where I'm truly present,

0:06:35 > 0:06:38I'd say. Truly present.

0:06:38 > 0:06:41And it's nice to not be thinking about the past or the future,

0:06:41 > 0:06:43just enjoying the moment.

0:06:46 > 0:06:49- What's your dish, Mali? - I've titled it Oodles of Noodles.

0:06:49 > 0:06:52So, it's noodles with like a ramen broth

0:06:52 > 0:06:55with a fillet of beef Cantonese style and a marbled egg.

0:06:55 > 0:06:57What's a marbled egg?

0:06:57 > 0:06:59A play on the tea-stained eggs you get in China.

0:06:59 > 0:07:04- It'll have beautiful veins of purple on it.- Splendid.- If it works!

0:07:06 > 0:07:09- Are you making your own noodles, Mali?- Yeah.- Are you?- Yeah.

0:07:12 > 0:07:14Mali is obviously an inventive cook

0:07:14 > 0:07:17and we have what she calls Oodles of Noodles.

0:07:17 > 0:07:20Its influence is from Vietnam, Korea, Japan.

0:07:20 > 0:07:24It could look amazing but the important thing is that broth.

0:07:24 > 0:07:27That broth has to be super strong.

0:07:27 > 0:07:30It's got to be able to flavour the noodles.

0:07:30 > 0:07:32You've got ten minutes left.

0:07:33 > 0:07:34Whoa.

0:07:40 > 0:07:44The MasterChef kitchen today is alive with real enthusiasm.

0:07:44 > 0:07:47There's chemists, doctors, nurses

0:07:47 > 0:07:50and I think we're in for a big treat.

0:07:51 > 0:07:55It's not working. It IS working. I'm panicking. It's all right.

0:07:57 > 0:07:58Oh, that's not cooked.

0:08:03 > 0:08:06Just two minutes. Get it on a plate now.

0:08:16 > 0:08:18Pedro, you've got five seconds.

0:08:22 > 0:08:23Stop.

0:08:27 > 0:08:29Phew, that was hard.

0:08:32 > 0:08:35- Is that roasted, that beetroot? - Yeah, but it didn't cook in time.

0:08:35 > 0:08:37I don't know if it's cooked, that's the only problem.

0:08:41 > 0:08:42Pedro, up you come, please.

0:08:49 > 0:08:54Languages graduate Pedro's calling card is pan-fried fillet of sea bass

0:08:54 > 0:08:58on a cauliflower puree with couscous

0:08:58 > 0:09:02and roasted and pickled beetroot, topped with edible flowers.

0:09:08 > 0:09:10I love the pickled beetroot effect,

0:09:10 > 0:09:12the sweet and sharpness you've got there.

0:09:12 > 0:09:14It's cooked very, very well indeed.

0:09:14 > 0:09:17Your fish is wonderful and I like the little notes of flavours

0:09:17 > 0:09:20you've got through that very well-seasoned couscous.

0:09:20 > 0:09:22That's a great dish.

0:09:22 > 0:09:25A young fellow out of his kitchen, cooking like that, I'm impressed.

0:09:25 > 0:09:29For me, I'd like to have that couscous with the vegetables

0:09:29 > 0:09:32as a first course and then, after that,

0:09:32 > 0:09:35I'd like to follow on with this piece of sea bass

0:09:35 > 0:09:37with that cauliflower puree and the pickled beetroot.

0:09:37 > 0:09:40Maybe you've got two calling cards instead of one.

0:09:42 > 0:09:45I didn't get grilled. There was a few faults, cool.

0:09:45 > 0:09:47There's room for improvement but I didn't get grilled,

0:09:47 > 0:09:49so I can be proud about that.

0:09:53 > 0:09:5628-year-old Mali has made her own noodles

0:09:56 > 0:09:59in a spicy ramen beef broth

0:09:59 > 0:10:03with fillet of beef, Cantonese style, and a marbled egg.

0:10:09 > 0:10:13Anyone who's made a noodle dish knows that it lives or dies

0:10:13 > 0:10:16by the quality of its broth. Your broth is very, very good indeed.

0:10:16 > 0:10:19There's a delightful fusion going on on my tongue right now,

0:10:19 > 0:10:22little dancing flavours of heat, sweetness and spice.

0:10:22 > 0:10:25I like that, Mali, I really like that.

0:10:25 > 0:10:27That would do for my lunch. I'd wolf the whole of that lot down.

0:10:27 > 0:10:31- Thank you.- I'm really impressed you made your own noodles,

0:10:31 > 0:10:34you made your own broth. I think, maybe a bigger bowl,

0:10:34 > 0:10:37show us some noodles, show us some more vegetables,

0:10:37 > 0:10:40show us a bit of beef and show us the work you put into the dish.

0:10:40 > 0:10:43- OK.- Be proud of it!

0:10:43 > 0:10:45- Thank you.- Well done, Mali. - Thank you.

0:10:48 > 0:10:50Stuart, up you come, please, sir.

0:10:58 > 0:11:01Research chemist Stuart has cooked pan-fried sea bass fillets,

0:11:01 > 0:11:04served on a pea puree

0:11:04 > 0:11:06with Savoy cabbage and leeks

0:11:06 > 0:11:09and fondant potatoes.

0:11:09 > 0:11:11It's finished with a fish stock reduction.

0:11:14 > 0:11:15I'm impressed with the presentation.

0:11:15 > 0:11:20It's got to deliver on flavour in the same way it delivers to the eye.

0:11:20 > 0:11:24And I hope it does cos that's exciting stuff, Stuart.

0:11:30 > 0:11:32Your fish is cooked brilliantly.

0:11:32 > 0:11:35The sweetness coming from that pea puree is incredible.

0:11:35 > 0:11:38I've got butter, I've got depth in the fish sauce,

0:11:38 > 0:11:39I've got lots of good seasoning.

0:11:39 > 0:11:43That is restaurant standard cooking, Stuart.

0:11:43 > 0:11:47- Thank you.- What I like about you, you're understated.

0:11:47 > 0:11:49There was no sort of, "Oh, look at me."

0:11:49 > 0:11:52You obviously love food, it's cooked really, really well

0:11:52 > 0:11:55- and it's seasoned really, really well.- Well done.

0:11:55 > 0:11:58- As good a start as I've seen on MasterChef.- Thank you very much.

0:11:58 > 0:12:00Good start. Well done.

0:12:02 > 0:12:04Oh, yeah.

0:12:05 > 0:12:09Over the moon right now. It's the, yeah, best possible start, I think.

0:12:09 > 0:12:11Brilliant.

0:12:17 > 0:12:22Trainee doctor Gavin has made poached chicken breast,

0:12:22 > 0:12:25served with crispy chicken skin, panko-coated chicken croquettes,

0:12:25 > 0:12:28leeks and a chicken jus.

0:12:28 > 0:12:32I'd like a bit of colour on there. That's a celebration of beige.

0:12:38 > 0:12:41Your chicken breasts are cooked very well indeed.

0:12:41 > 0:12:44However, your sauce is too salty.

0:12:45 > 0:12:48It's got all the Friday fun bits on the plate.

0:12:48 > 0:12:52Crispy bits of skin, salty sauce, sweet leeks,

0:12:52 > 0:12:54chicken and crunchy croquettes.

0:12:54 > 0:12:57A glass of white wine, I'd eat the whole lot, Gavin.

0:12:57 > 0:12:59- I think it's really cool.- Thank you.

0:13:02 > 0:13:05Oh, exhausted, relieved.

0:13:05 > 0:13:09Just pleased that that first bit's over, really.

0:13:12 > 0:13:17Nurse Julie is serving a pear and almond tart

0:13:17 > 0:13:20with a pear puree, poached pears

0:13:20 > 0:13:22and a pear brandy cream.

0:13:31 > 0:13:35Your pastry is buttery and soft and really well-cooked.

0:13:35 > 0:13:38The whole thing just comes apart in your mouth as you eat it.

0:13:38 > 0:13:41Those wet, juicy pears with frangipane flavour,

0:13:41 > 0:13:44sweet almond flavour - very, very good indeed.

0:13:44 > 0:13:46I think you could make the dish better

0:13:46 > 0:13:48with a little bit more booze in the cream.

0:13:48 > 0:13:53The booze would have taken that from being a very good frangipane tart

0:13:53 > 0:13:55to being something really quite exciting.

0:13:57 > 0:14:01Oh, I'd love it if I didn't have to cook again.

0:14:01 > 0:14:04I'd love it, but the competition is so tough,

0:14:04 > 0:14:07so we'll just have to wait and see.

0:14:10 > 0:14:13I have to say, a brilliant, brilliant calling card round.

0:14:13 > 0:14:17I'm really pleased. My dish of the day...

0:14:24 > 0:14:25..was Stuart.

0:14:26 > 0:14:30- Fantastic, Stuart.- Well done, Stuart.- Very, very impressive.

0:14:30 > 0:14:34Interesting, because, Stuart, you were also my favourite dish,

0:14:34 > 0:14:36so I'm now going to tell you

0:14:36 > 0:14:39who my second favourite was and that person will join you.

0:14:45 > 0:14:48The cook that cooked my second favourite dish was Pedro.

0:14:48 > 0:14:51- Well done, cookie.- Thank you. - Well done.

0:14:51 > 0:14:54Stuart and Pedro, off you go.

0:14:57 > 0:14:59Oh!

0:15:02 > 0:15:03My heart was going, man.

0:15:03 > 0:15:07I was like, when Gregg was going, "Dish of the day is..."

0:15:07 > 0:15:09I was like, "Uh, uh..."

0:15:09 > 0:15:12To get favourite dish from both of them, I'm over the moon.

0:15:12 > 0:15:18- Really, really happy.- All right, Stu.- Sorry!- I'm joking, I'm joking.

0:15:23 > 0:15:26You are now cooking for your place in the competition.

0:15:26 > 0:15:28This is an invention test.

0:15:29 > 0:15:32Under those cloths are two trays.

0:15:32 > 0:15:36One tray contains the ingredients for a sweet dish,

0:15:36 > 0:15:39the other tray, the ingredients for a savoury dish.

0:15:41 > 0:15:43Ladies and gentlemen, reveal your ingredients.

0:15:49 > 0:15:52The contestants must now choose whether to make a sweet dish

0:15:52 > 0:15:55from the fresh and dried figs and the fig liqueur

0:15:55 > 0:15:58or a savoury one with the sardines.

0:15:58 > 0:16:00Make your decision, sweet or savoury.

0:16:04 > 0:16:08One hour, ladies and gentlemen. Let's cook.

0:16:19 > 0:16:23The savoury version, sardines. The sweet version, figs.

0:16:23 > 0:16:25Although they look really exciting,

0:16:25 > 0:16:28you've got to understand what to do with them to bring them to life.

0:16:34 > 0:16:37- You've picked the fish. - I have.- The sardines.- Yes.

0:16:37 > 0:16:39I'm going to simply grill the sardines,

0:16:39 > 0:16:42although it's not a fish I've cooked with very much.

0:16:42 > 0:16:44Pancetta chunks are going to be involved somehow.

0:16:44 > 0:16:46- I haven't figured that one out yet. - Right.

0:16:46 > 0:16:50Maybe I'm flying by the seat of my pants a bit with this one.

0:16:57 > 0:17:00Gavin is not quite sure what he's making for us, to be really honest.

0:17:00 > 0:17:03He's going to grill some sardines.

0:17:03 > 0:17:07He's making a salsa which includes basil and parsley and capers

0:17:07 > 0:17:09and some couscous.

0:17:09 > 0:17:12How that's coming together with some pancetta added into it,

0:17:12 > 0:17:14I'm not quite sure and he's not quite sure.

0:17:19 > 0:17:20All right, nurse?

0:17:20 > 0:17:23- You've gone for the figs, so you're going for another dessert.- Yeah.

0:17:23 > 0:17:29It's a rose water rice pudding with Earl Grey infused dates

0:17:29 > 0:17:34- and like a fig compote with a shortbread biscuit.- Right.

0:17:34 > 0:17:36If you were a patient right now, where would you be -

0:17:36 > 0:17:40- comfortable, critical? - Not critical. Maybe recovering.

0:17:40 > 0:17:42Not quite ready for discharge.

0:17:42 > 0:17:45THEY BOTH LAUGH

0:17:47 > 0:17:50Julie's doing a huge amount.

0:17:50 > 0:17:52She's doing a rice pudding flavoured with rose water,

0:17:52 > 0:17:55she doing dates she flavouring with Earl Grey tea,

0:17:55 > 0:17:58she's doing a compote of figs and she's making shortbread.

0:17:58 > 0:18:01A huge amount. And we know what happens then.

0:18:01 > 0:18:05The more you add to a dish, the more confused it becomes.

0:18:05 > 0:18:0730 minutes left.

0:18:10 > 0:18:13- Savoury last time.- I know. - You've picked fig this time.

0:18:13 > 0:18:14I know. I love figs.

0:18:14 > 0:18:17So, I've got some figs with Chantilly cream

0:18:17 > 0:18:21- and almond and cinnamon palmiers. - What's a palmier?

0:18:21 > 0:18:23They look like elephant ears.

0:18:23 > 0:18:26They're the little puff pastry biscuits that twizzle out.

0:18:26 > 0:18:30- Looking forward to these figs. Best of luck, Mali.- Thank you.

0:18:31 > 0:18:36Palmiers with figs in lots of rich, rich syrup could be a lovely thing,

0:18:36 > 0:18:38as long as it's done in time.

0:18:38 > 0:18:41You have got just 15 minutes left.

0:18:41 > 0:18:44Just 15 minutes. That's all you've got.

0:18:44 > 0:18:49The fish isn't as nice as I'd like. It's sort of falling to bits.

0:18:50 > 0:18:53I suppose, in the last 15 minutes, I could try making another one,

0:18:53 > 0:18:55maybe in the pan instead.

0:19:01 > 0:19:02What?

0:19:05 > 0:19:07Just two minutes left.

0:19:08 > 0:19:12Whatever you're doing has got to be finished in two minutes.

0:19:18 > 0:19:19Winging it.

0:19:28 > 0:19:31That's it. Ladies and gentlemen, please stop.

0:19:34 > 0:19:37- That looks gorgeous. - Oh, I wish I'd done a dessert now.

0:19:37 > 0:19:40I hate those fish.

0:19:42 > 0:19:45Gavin chose the savoury option

0:19:45 > 0:19:50and cooked sardines served on a bed of couscous with fried pancetta,

0:19:50 > 0:19:54a tomato, red onion and caper salsa and a herb dressing.

0:20:01 > 0:20:05Couscous is cooked well, fresh tomato, onions and capers,

0:20:05 > 0:20:08sharp and sourness of lemon. I think it's a really good thing.

0:20:09 > 0:20:11However, it's a messy plate.

0:20:11 > 0:20:13You've got a good palate, you understand flavours.

0:20:13 > 0:20:17- Unfortunately, you plate up with a shovel.- Yes.

0:20:18 > 0:20:20I went for a savoury over a sweet,

0:20:20 > 0:20:23because I took one look at the figs and thought,

0:20:23 > 0:20:25"I haven't got a clue what to do with those."

0:20:25 > 0:20:28Although, in fairness, I wasn't 100% sure what to do with the sardines.

0:20:30 > 0:20:33Julie chose the sweet ingredients

0:20:33 > 0:20:37and made a rose water rice pudding, topped with walnuts,

0:20:37 > 0:20:41and served with shortbread biscuits and a fig and date compote.

0:20:43 > 0:20:47- Tell you what, you're showing a good eye for presentation.- Hmm.

0:20:53 > 0:20:56The rose water and the figs,

0:20:56 > 0:20:58it just takes me back to the stories of Arabian Nights.

0:20:58 > 0:21:01- It's beautiful flavours, honestly. - Thank you.

0:21:02 > 0:21:04I think they're very well-made shortbread

0:21:04 > 0:21:07which, with fig compote, is a nice thing.

0:21:07 > 0:21:10- You can make a dessert, that's for sure.- Thank you.

0:21:13 > 0:21:15I just hope I've done enough to get through.

0:21:15 > 0:21:18I'll just have to wait and see.

0:21:19 > 0:21:21Mali also took the sweet route

0:21:21 > 0:21:24and created a dessert of figs in a ginger syrup,

0:21:24 > 0:21:27finished with Chantilly cream and fresh figs,

0:21:27 > 0:21:30served with almond and cinnamon palmiers.

0:21:36 > 0:21:39I like the flavours. I like the ginger and the mint and the vanilla

0:21:39 > 0:21:41and the flavour of the figs

0:21:41 > 0:21:43and I love the cinnamon and almond in the biscuits.

0:21:43 > 0:21:45But it's pretty wet.

0:21:45 > 0:21:49That's a sweet, sticky, nicely flavoured fig drink.

0:21:49 > 0:21:54- It's not an enjoyable dessert because there is no texture.- OK.

0:21:55 > 0:21:59I feel a bit deflated. I just didn't think of the texture.

0:21:59 > 0:22:00SHE SIGHS

0:22:02 > 0:22:04Some great food today.

0:22:05 > 0:22:09The simple fact is that two of you will be joining Stuart and Pedro...

0:22:12 > 0:22:14..and one of you will be leaving the competition.

0:22:14 > 0:22:16Step outside whilst we make that decision.

0:22:20 > 0:22:23I think this shows the mile of difference

0:22:23 > 0:22:26between doing a dish on here that you had a chance to practise

0:22:26 > 0:22:30and doing it just off the cuff and only the best cooks can do it.

0:22:30 > 0:22:32And the best cook was Julie.

0:22:32 > 0:22:36I loved her rice pudding in this invention test.

0:22:36 > 0:22:37Julie's in, we know that.

0:22:37 > 0:22:42There are now, however, question marks over Mali and Gavin.

0:22:42 > 0:22:46Gavin created good flavour on both dishes. However, to my mind,

0:22:46 > 0:22:49he had presentation issues with both dishes.

0:22:49 > 0:22:52There was no colour at all with his calling card round.

0:22:52 > 0:22:54It was just a celebration of beige.

0:22:54 > 0:22:58The second one, that fish dish, was just scruffy.

0:22:58 > 0:23:00I totally agree with you about his invention test.

0:23:00 > 0:23:03Gavin's flavours are bold, with all the herbs, the lemon,

0:23:03 > 0:23:07but it was scruffy - no real style or finesse about it.

0:23:07 > 0:23:10The invention test, I found really stressful.

0:23:10 > 0:23:12I felt a bit like a headless chicken.

0:23:12 > 0:23:16Mali, we both really enjoyed her noodles in the calling card.

0:23:16 > 0:23:20Spicy noodles, with the beef and the ginger and the chilli.

0:23:20 > 0:23:23I really feel that Mali has let herself down.

0:23:23 > 0:23:28We've gone to a very unusual, and not particularly nice,

0:23:28 > 0:23:29glass of fig juice.

0:23:30 > 0:23:33But she did make biscuits as well.

0:23:33 > 0:23:35If I was to go home today, I think I'd be...

0:23:35 > 0:23:37Well, I KNOW I'd be gutted.

0:23:37 > 0:23:39I'm going to have to ask myself two questions.

0:23:39 > 0:23:44One - can Gavin actually present smart-looking dishes?

0:23:44 > 0:23:49Two - who is the real Mali, the noodles or the figs?

0:24:02 > 0:24:04Well done, you three. I very much enjoyed today.

0:24:04 > 0:24:06I hope you have as well.

0:24:09 > 0:24:11I think all three of you have done very well.

0:24:11 > 0:24:13One of you is going.

0:24:13 > 0:24:17Two of you are going through to cook with Stuart and Pedro.

0:24:23 > 0:24:25The person leaving us...

0:24:31 > 0:24:34..is Mali. Mali, thank you very much indeed.

0:24:34 > 0:24:36Very good to have met you, Mali.

0:24:45 > 0:24:50Their dishes are incredible and so, hats off to them.

0:24:53 > 0:24:56- Well done.- Thank you. - Thank you very much.

0:24:56 > 0:24:57- JOHN:- Congratulations.

0:24:57 > 0:25:02- Doctor and nurse.- Doctor and a nurse. Who'd have believed it?

0:25:29 > 0:25:33You are cooking for a place in the quarterfinal.

0:25:33 > 0:25:36Today, you need to prove your worth, not just to Gregg and I,

0:25:36 > 0:25:38- but to three specially invited guests.- Mmm.

0:25:39 > 0:25:41Shelina Permalloo,

0:25:41 > 0:25:44Sara Danesin

0:25:44 > 0:25:46and Jackie Kearney.

0:25:46 > 0:25:50Those three ladies are incredible cooks and they proved it,

0:25:50 > 0:25:53here on MasterChef, but they've also gone on to have very good careers

0:25:53 > 0:25:55in the catering industry.

0:25:55 > 0:25:59These are not easy to impress, these ladies.

0:25:59 > 0:26:01Two courses in one hour and 15 minutes,

0:26:01 > 0:26:03flour plates of each course.

0:26:03 > 0:26:06At the end of this, one of you is leaving the competition.

0:26:07 > 0:26:09Let's cook.

0:26:22 > 0:26:24The pressure's definitely on to really deliver.

0:26:24 > 0:26:30I'm quietly confident but not cocky, I think, after the previous round.

0:26:35 > 0:26:37What are you making?

0:26:37 > 0:26:43Today, we've got pork tenderloin, stuffed with sage, black pudding,

0:26:43 > 0:26:45and a really creamy mash to go with that.

0:26:45 > 0:26:49- Ooh, and a cider sauce. - And for dessert, Stuart?

0:26:49 > 0:26:52Date sticky toffee pudding with a coconut toffee sauce

0:26:52 > 0:26:55and bit of cardamom creme fraiche, to take the edge off the sweetness.

0:26:55 > 0:26:59What about the ladies we've invited in to taste your food?

0:26:59 > 0:27:02- What about cooking for them? - Obviously, quite nervous about that.

0:27:02 > 0:27:04They're obviously expecting a delicious plate of food,

0:27:04 > 0:27:07so I need to make sure that everything's just right for them.

0:27:07 > 0:27:09Are you hoping to tickle the ladies with your food

0:27:09 > 0:27:11as much as your curly moustache?

0:27:11 > 0:27:14That's the plan, Gregg, that's the plan.

0:27:18 > 0:27:20The pudding from Stuart,

0:27:20 > 0:27:23he's serving with a sauce that I've never ever had before.

0:27:23 > 0:27:25Toffee and coconut sauce.

0:27:25 > 0:27:29That sounds absolutely divine, if balanced properly.

0:27:39 > 0:27:41I need to show that I can do savoury food,

0:27:41 > 0:27:44so hopefully to impress John and Gregg.

0:27:49 > 0:27:53- What are you going to cook for us? - I'm doing roast loin of venison

0:27:53 > 0:27:57with a celeriac and wild mushroom Wellington

0:27:57 > 0:28:01- with a nice chocolate, red wine jus. - Big, rich flavours, Julie.

0:28:01 > 0:28:04And that's why I'm having the panna cotta,

0:28:04 > 0:28:07nice and light, to finish the meal off.

0:28:07 > 0:28:10It sounds very exciting, but it sounds really complex to me.

0:28:10 > 0:28:12Well, we'll just go on and wait and see.

0:28:12 > 0:28:14- You can do it.- I know.

0:28:18 > 0:28:21I really trust Julie, when it comes to desserts.

0:28:21 > 0:28:24The main course, however, is troubling me slightly,

0:28:24 > 0:28:28because she's got venison, truffle, chocolate, red wine,

0:28:28 > 0:28:31she's got a pie. It's a lot of work.

0:28:35 > 0:28:37I'm just trying to do my country proud, man.

0:28:37 > 0:28:40When everyone thinks Mediterranean food,

0:28:40 > 0:28:42they think Italy, France, Spain,

0:28:42 > 0:28:44but Portugal kind of just gets left alone,

0:28:44 > 0:28:48so I'm here to fly the flag and show that Portuguese people can cook.

0:28:50 > 0:28:53- Pedro, how are you doing?- Good. These are two Portuguese dishes.

0:28:53 > 0:28:56Carne de porco a Alentejana, which is pork with clams.

0:28:56 > 0:29:00- OK, dessert is?- Dulce de leche mousse, called baba de camelo.

0:29:00 > 0:29:03- What does that mean? - Translate it?- Yeah.

0:29:03 > 0:29:07- Er, literally, "camel's drool". - Camel dribble?- Yeah, camel dribble.

0:29:07 > 0:29:11- Nice(!)- You came to the MasterChef competition with a swagger.- Yeah.

0:29:11 > 0:29:13- Lots of confidence.- Yeah. - Still confident?

0:29:13 > 0:29:15The food speaks for itself.

0:29:15 > 0:29:17I'm not lacking confidence in the food,

0:29:17 > 0:29:19it's just whether or not it will all work on time.

0:29:19 > 0:29:23- Have you timed it before?- I have. - And it didn't work?- Hour and a half.

0:29:23 > 0:29:26- Hang on, so you timed it at home and it took and hour and 30.- Yeah.

0:29:26 > 0:29:28- And you know you've got an hour and 15.- Yeah.- OK.

0:29:28 > 0:29:31- Am- I- mad or are YOU mad? - I think we're both mad here.

0:29:35 > 0:29:37His dessert is the drool of a camel.

0:29:37 > 0:29:39That makes you smile, the thought of somebody making up

0:29:39 > 0:29:41the name of a dessert from camel's drool.

0:29:42 > 0:29:46We are getting Portuguese home cooking.

0:29:46 > 0:29:48Pedro's dishes have got to taste delicious

0:29:48 > 0:29:50because they're relatively simple.

0:29:57 > 0:30:01I need to show John and Gregg that I can make things look a bit prettier.

0:30:03 > 0:30:07Whether that translates into reality later on remains to be seen.

0:30:10 > 0:30:12Two courses. What are they?

0:30:12 > 0:30:17The first course is rack of lamb, served with some minted pea puree.

0:30:17 > 0:30:20- What's for dessert, Gavin? - Whisky panna cotta crumble

0:30:20 > 0:30:24and a shortbread biscuit on the side. It's quite nice.

0:30:24 > 0:30:26I took on board what you said the last time

0:30:26 > 0:30:29and I'm going to try not to just shovel it on the plate.

0:30:29 > 0:30:32However, within the time limits,

0:30:32 > 0:30:35I just want to get a plate of food out that tastes good

0:30:35 > 0:30:37and if it looks quite good as well, I'll be really happy.

0:30:41 > 0:30:43Gavin is really nervous

0:30:43 > 0:30:46about getting all the work done on time and understandably,

0:30:46 > 0:30:49cos the dessert's going to take up a huge amount of it.

0:30:49 > 0:30:53Making panna cotta, stewing apples, baking shortbread

0:30:53 > 0:30:55and then assembling the whole thing.

0:30:56 > 0:31:0030 minutes gone. 30 minutes till the main courses go out.

0:31:00 > 0:31:03- You going to get it done? - We'll just have to wait and see.

0:31:24 > 0:31:27'I get this sense of anxiety when I'm back in the studio.'

0:31:27 > 0:31:30I kind of feel that I'm back in competition mode,

0:31:30 > 0:31:32so I start getting tense and nervous.

0:31:32 > 0:31:35This part of the competition is really hard going.

0:31:35 > 0:31:38I was very nervous cooking for previous winners.

0:31:38 > 0:31:40I remember my lamb was raw.

0:31:40 > 0:31:43You can't serve raw lamb. You cannot serve raw lamb.

0:31:44 > 0:31:47There was definitely a different sense of anxiety.

0:31:47 > 0:31:49It wasn't just for John and Gregg, you know,

0:31:49 > 0:31:51the expectations other people have of your food as well.

0:31:53 > 0:31:55'Cooking for previous winners -'

0:31:55 > 0:31:56it does make you make mistakes,

0:31:56 > 0:31:59mistakes you wouldn't make in your own kitchen.

0:31:59 > 0:32:00Not yet, I haven't called it.

0:32:01 > 0:32:04Listen, I don't want any food on the pass,

0:32:04 > 0:32:07- unless they're coming together. - Ah...

0:32:07 > 0:32:09Only people who go through this process

0:32:09 > 0:32:11understand that kind of pressure

0:32:11 > 0:32:14and trying to cook food under that kind of pressure.

0:32:17 > 0:32:20'The advice for me is to put your head down'

0:32:20 > 0:32:23and cook well,

0:32:23 > 0:32:27so no panic station, no drama.

0:32:27 > 0:32:31If your heart is on that kitchen, you'll do fine.

0:32:36 > 0:32:39- Exciting.- It is.

0:32:39 > 0:32:41- Julie.- No.- You've got five minutes,

0:32:41 > 0:32:43you're main course is supposed to be up.

0:32:43 > 0:32:47- Just running out of time.- Watch your sauce.- Why do I keep doing that?

0:32:47 > 0:32:51Julie's main - Wellington, truffle mash, kale, venison.

0:32:51 > 0:32:53I don't know if she worked in the military before,

0:32:53 > 0:32:56but I don't know how they're going to get this done in an hour.

0:32:58 > 0:33:01If she manages to do this, yes, I will be impressed,

0:33:01 > 0:33:06because I wouldn't do it on MasterChef.

0:33:06 > 0:33:08Wellingtons done?

0:33:08 > 0:33:10These plates should be delivered now,

0:33:10 > 0:33:12- so you're going to have to get a wiggle on.- Yes, sorry.

0:33:18 > 0:33:21Tongs, tongs, tongs. Thank you.

0:33:23 > 0:33:25Yummy!

0:33:25 > 0:33:29- If this is delicious, we'll forgive you being a bit late.- Yeah.

0:33:31 > 0:33:32Get the chestnuts out.

0:33:39 > 0:33:42Three minutes over. Come on. Let's go, let's go! Come on!

0:33:49 > 0:33:50Hello.

0:33:50 > 0:33:52- Thank you very much.- Thank you.

0:33:53 > 0:33:57Today, I've cooked a roast loin of venison,

0:33:57 > 0:33:59celeriac and wild mushroom Wellington,

0:33:59 > 0:34:04with chestnuts and truffle mash, and a jus with dark chocolate.

0:34:04 > 0:34:06Thank you.

0:34:11 > 0:34:12The meat looks good.

0:34:24 > 0:34:27This venison is fantastic. I really like it.

0:34:27 > 0:34:30The kale just feels like it's just kind of sitting there.

0:34:30 > 0:34:32It's not been crisped up.

0:34:32 > 0:34:34The heart of the dish is really the venison.

0:34:34 > 0:34:36Considering she's only had an hour,

0:34:36 > 0:34:38I think she's done a really good job, so fair play, Julie.

0:34:44 > 0:34:46The venison, in my opinion, is cooked beautifully.

0:34:46 > 0:34:49I like the sauce. It's rich with red wine, with port,

0:34:49 > 0:34:51a bit of chocolate in there, which is great.

0:34:51 > 0:34:54The pastry of that Wellington could be slightly more cooked.

0:34:54 > 0:34:58However, that dish remains a good dish

0:34:58 > 0:35:00with decent cookery skill and some very good flavours.

0:35:02 > 0:35:03God.

0:35:05 > 0:35:06- Listen, 15 minutes.- Yeah.

0:35:06 > 0:35:09- And dessert goes, yeah? - Fine, yeah, no problem.

0:35:11 > 0:35:14Orange blossom yoghurt panna cotta with pistachio tuile.

0:35:14 > 0:35:17So, that's all of my favourite things.

0:35:19 > 0:35:22But I just think Julie's got her work cut out there.

0:35:23 > 0:35:24Five minutes.

0:35:27 > 0:35:29Have you got time to do these tuiles?

0:35:29 > 0:35:31If they come out, they come out.

0:35:31 > 0:35:33Tell you what, Julie's really pushing it

0:35:33 > 0:35:35and I think she is in a bit of trouble.

0:35:35 > 0:35:38- She's only just got her tuiles in to go with dessert.- Oh.

0:35:38 > 0:35:41Are they done? Yeah, they're done, they're done.

0:35:41 > 0:35:43They're done, they're done.

0:35:45 > 0:35:48Aye-aye. What's the chance of them tuiles being ready?

0:35:48 > 0:35:51A good chance. I'm just going to get them out now.

0:35:56 > 0:35:58Oh! Disaster.

0:35:59 > 0:36:02- Recovered.- 30 seconds and they should be going out, Julie.

0:36:06 > 0:36:08Doh, doh, doh.

0:36:09 > 0:36:13- Whoops-a-daisy, whoops-a-daisy. - There you go! Yay!

0:36:13 > 0:36:15- Thank you.- Hey, hey, hey!

0:36:22 > 0:36:26This is a orange blossom and yoghurt panna cotta,

0:36:26 > 0:36:30passion fruit juice and a pistachio and orange blossom tuile.

0:36:30 > 0:36:33Thank you. Thank you. Thanks, thanks.

0:36:38 > 0:36:41- Soggy tuile.- Oh! - She only needed another two minutes.

0:36:41 > 0:36:43That was pretty much all she needed

0:36:43 > 0:36:45cos it's kind of, like, nearly there.

0:36:52 > 0:36:54The orange blossom's got lost

0:36:54 > 0:36:57because there is a very dominant flavour of passion fruit.

0:36:57 > 0:37:00I don't think it's sweet enough for a pudding.

0:37:00 > 0:37:03I think it's really delicious. I really like it!

0:37:07 > 0:37:10That dessert is like something I have for breakfast.

0:37:10 > 0:37:15It's more like a pot of yoghurt, set yoghurt, than it is a panna cotta.

0:37:15 > 0:37:18I think that's delightful. I love that. That makes me go, "Mmm".

0:37:22 > 0:37:24Oh!

0:37:24 > 0:37:26A couple of disasters along the way

0:37:26 > 0:37:29but, hopefully, it all panned together.

0:37:36 > 0:37:40Five minutes, five minutes on your first course, please.

0:37:42 > 0:37:45Stuart. We have pork loin, black pudding, sage, cider,

0:37:45 > 0:37:48shallots and mashed potato.

0:37:48 > 0:37:52All classic combinations, so I think the main thing

0:37:52 > 0:37:56is making sure the pork's not really dry and not overcooked.

0:37:58 > 0:38:00- Pressure.- Come on, come on.

0:38:03 > 0:38:06- Hey.- Carrots and shallots.- Yeah.

0:38:08 > 0:38:11- Yeah, yeah, yeah. - You've got a minute.

0:38:14 > 0:38:18- What's left to go on? Just the sauce?- Just the sage and the sauce.

0:38:23 > 0:38:26You're on time, you're on time.

0:38:26 > 0:38:28- That's ready to go. - Go on, then. Let's go.

0:38:28 > 0:38:30Go on, boy. Let's go.

0:38:36 > 0:38:39- Wow!- Ooh, sorry.- Thank you.

0:38:41 > 0:38:45So, today, you've got stuffed and roast pork loin fillet,

0:38:45 > 0:38:48stuffed with black pudding, apple and sage, Parma ham,

0:38:48 > 0:38:51creamy, buttery mash,

0:38:51 > 0:38:53roast carrots, roast shallot, crispy sage leaves

0:38:53 > 0:38:55and a cider and pork reduction.

0:38:55 > 0:38:58- Enjoy.- Thank you.

0:38:58 > 0:39:00Everything looks like it's cooked really well.

0:39:00 > 0:39:03There's been attention to detail and that's lovely to see, actually.

0:39:13 > 0:39:18Literally, the only fault that I have is the carrots are al dente.

0:39:18 > 0:39:23The pork is fantastic. I really like it. It's well-seasoned.

0:39:23 > 0:39:25Just packed with flavour, well-seasoned food.

0:39:25 > 0:39:28Just takes it to another level, really, doesn't it?

0:39:28 > 0:39:31And to present it like that, the boy done good.

0:39:35 > 0:39:38The mashed potato's lovely, the sauce is really delicious.

0:39:38 > 0:39:41The carrots could probably do with a couple more minutes' cooking.

0:39:41 > 0:39:44Stuart has put together some very, very good flavours there indeed.

0:39:53 > 0:39:57The dessert, sticky toffee pudding, is a classic.

0:39:57 > 0:40:00I don't know, really, why we need the cardamom creme fraiche.

0:40:00 > 0:40:02I just don't know how it's going to work.

0:40:02 > 0:40:04I may be amazed and be, like,

0:40:04 > 0:40:06"Oh, my God, it was the best combination."

0:40:06 > 0:40:09But I'm thinking it feels like a lot.

0:40:10 > 0:40:12You've got three minutes.

0:40:18 > 0:40:23- What's left, mate?- Just the sauce. - The coconut and toffee sauce?

0:40:26 > 0:40:30Very impressive timing. Go on, mate, that's lovely, that's lovely.

0:40:35 > 0:40:37- Hello, again. - ALL: Hi.

0:40:38 > 0:40:41Ooh, one for you.

0:40:41 > 0:40:48We have sticky toffee pudding with a coconut toffee sauce

0:40:48 > 0:40:51and some cardamom creme fraiche.

0:40:51 > 0:40:54- Enjoy.- Thank you.- Thank you. - Thank you.

0:41:04 > 0:41:07- It's a very nice cake that tastes of coconut.- Mm-hm.

0:41:07 > 0:41:11My problem is that this is not a sticky toffee pudding.

0:41:11 > 0:41:13There's no need for the creme fraiche.

0:41:13 > 0:41:16That can just go somewhere else.

0:41:16 > 0:41:19Do you know what, he hit such a high bar with his main course,

0:41:19 > 0:41:21I think it was going to be difficult for him

0:41:21 > 0:41:23to hit that bar with his dessert.

0:41:29 > 0:41:32Very good, in some ways, and in other ways, odd.

0:41:32 > 0:41:35The cream is sour. I don't like it.

0:41:35 > 0:41:38The addition of coconut in that toffee sauce

0:41:38 > 0:41:40has made it very rich indeed.

0:41:40 > 0:41:43I could probably do about two more mouthfuls and that's it.

0:41:43 > 0:41:45HE SIGHS

0:41:48 > 0:41:52I was quite intimidated, at first, cos they're all past finalists.

0:41:52 > 0:41:55There's a lot of pressure on you to deliver good food,

0:41:55 > 0:41:57which, hopefully, I have.

0:41:57 > 0:42:02But, er... Yeah, I'll wait and see.

0:42:05 > 0:42:08Gavin, you've got two minutes before you've got to serve. Come on, mate.

0:42:09 > 0:42:12I think it needs a flash in the pan, unfortunately.

0:42:12 > 0:42:14- Quickly in the pan?- Yeah.

0:42:15 > 0:42:20So, Gavin's main. Rack of lamb with anchovy crust, potatoes, pea puree.

0:42:20 > 0:42:26Sounds delicious. I absolutely love the sound of it, if done well.

0:42:26 > 0:42:29So, as long as the rack of lamb is cooked really, really nicely.

0:42:30 > 0:42:33They're not doing anything new there,

0:42:33 > 0:42:37so they've got to make sure that it's absolutely delivered perfect.

0:42:39 > 0:42:42- That's a very vivid green. - Just trying to make it not beige.

0:42:42 > 0:42:44- Watch your lamb.- Ooh, yeah.

0:42:59 > 0:43:03- There we go. Sauce. - Very good, very good.

0:43:07 > 0:43:10Three minutes over. If it tastes delicious, they'll forgive you.

0:43:11 > 0:43:12Yeah.

0:43:15 > 0:43:18- Hi, guys. Sorry to keep you waiting. - Thank you.- Thank you.

0:43:18 > 0:43:21So, you've got a rack of lamb with a minted pea puree

0:43:21 > 0:43:24and a herb crust, and you've got some roast potatoes round the side

0:43:24 > 0:43:26and some shallots and a bit of sauce.

0:43:26 > 0:43:29- OK.- Enjoy.- Thank you.- Thanks a lot.

0:43:42 > 0:43:44Where's my roast potatoes?

0:43:45 > 0:43:47- You can't call that a roast potato.- No.

0:43:47 > 0:43:49Those are called fragments.

0:43:49 > 0:43:51Yeah, those are like the kind of scrapings.

0:43:51 > 0:43:54Now, the lamb is cooked really well.

0:43:54 > 0:43:56I'm not keen on that pea puree.

0:43:56 > 0:43:59I can't taste the mint, I think it's a bit underseasoned.

0:44:01 > 0:44:04Lamb's cooked and Gavin is thinking about presentation.

0:44:07 > 0:44:09I don't know what he's put in the peas

0:44:09 > 0:44:12to make it go that sort of lime green.

0:44:12 > 0:44:15However, it's tasty. It's tasty.

0:44:16 > 0:44:18- 15 minutes.- Thank you.

0:44:27 > 0:44:29Very minimalist but I like it.

0:44:29 > 0:44:32Just waiting for my puddings to set, Gregg.

0:44:33 > 0:44:34So, dessert.

0:44:34 > 0:44:38Whisky panna cotta with apple puree, served with cinnamon shortbread.

0:44:38 > 0:44:43- I love whisky very much. - I'm just a bit concerned.

0:44:43 > 0:44:46Sometimes when you add alcohol to panna cotta, it doesn't set.

0:44:48 > 0:44:50Gavin is huffing and puffing

0:44:50 > 0:44:53and has got himself in a bit of a state over his dessert.

0:44:53 > 0:44:54The panna cottas weren't quite set,

0:44:54 > 0:44:56so I had to put them in the blast chiller.

0:44:56 > 0:44:58Fingers crossed, I'll get away with it.

0:45:03 > 0:45:05- You've got two minutes. - Right, let's go.

0:45:13 > 0:45:16Have they set? They haven't set, have they?

0:45:16 > 0:45:18No, no, no, no, that's not set.

0:45:18 > 0:45:20Hmmm, I think you're all right.

0:45:26 > 0:45:29We're back to beige. We're back to the comfort of beige.

0:45:29 > 0:45:31- I've got some purple for you. - Right-oh.

0:45:35 > 0:45:37Ah, that's pretty.

0:45:38 > 0:45:41- Go on, Gavin, well done.- Well done, Gav.- Cheers.- Very well done.

0:45:43 > 0:45:45Thanks.

0:45:45 > 0:45:49So, you've got, here, whisky panna cotta with a crumble topping,

0:45:49 > 0:45:53some cinnamon spiced apples and a shortbread disc.

0:45:53 > 0:45:57- Thank you. Enjoy.- Thank you. - Thanks, Gavin.

0:45:59 > 0:46:02The alcohol has stopped it from setting perfectly.

0:46:02 > 0:46:04Am I going to taste the whisky?

0:46:13 > 0:46:17Ooh, hello, whisky! Cor!

0:46:17 > 0:46:18That is not giving me any whisky.

0:46:18 > 0:46:22You can't taste the whisky cos you drink a gallon of it at night.

0:46:22 > 0:46:25- This sable biscuit is... - Burnt.- ..burnt.

0:46:28 > 0:46:29Crikey!

0:46:29 > 0:46:31Good amount of whisky punch in there.

0:46:31 > 0:46:35However, that panna cotta isn't set enough for me. That's too liquid.

0:46:35 > 0:46:38You can't even pour it out the glass - that's not liquid!

0:46:38 > 0:46:40Turn it upside down, see what happens.

0:46:41 > 0:46:44- Look.- Look, perfect(!)

0:46:44 > 0:46:46Oh, God.

0:46:46 > 0:46:50'There's so much pressure from all sides.'

0:46:50 > 0:46:52That is unbelievable.

0:46:55 > 0:46:57Yeah, wow.

0:47:04 > 0:47:08- Five minutes for your main course. - Good.- All done? Shall we go?- Yeah.

0:47:08 > 0:47:11- Shall we plate?- Let's plate up. We're on time, we're on time.

0:47:12 > 0:47:16I'm kind of envisaging something really homely, like a stew,

0:47:16 > 0:47:19a Portuguese stew, and if it's that, then I'll be really happy.

0:47:19 > 0:47:22I've never been to Portugal

0:47:22 > 0:47:24and I don't think I've ever had Portuguese food,

0:47:24 > 0:47:26so I'm looking forward to tasting that.

0:47:26 > 0:47:28Are you going to try and pronounce it again, John?

0:47:28 > 0:47:31Alentejana, Alentejo.

0:47:31 > 0:47:33Yeah, Alentejo's the region, Alentejana's the style.

0:47:33 > 0:47:37It's funny, because we simply say "stew".

0:47:50 > 0:47:53Yeah, all right!

0:47:53 > 0:47:55- Happy Pedro?- Yeah, happy Pedro.

0:47:55 > 0:47:58- It's done.- All right. - You're done, come on.

0:48:02 > 0:48:04Looks like he's forgotten the potatoes.

0:48:04 > 0:48:07So, this is a Portuguese dish.

0:48:07 > 0:48:10Pork and clams Portuguese style with a paprika kind of sauce

0:48:10 > 0:48:11with some garlic crostini

0:48:11 > 0:48:14and some lemon and some fresh pickles at the end.

0:48:14 > 0:48:17- I hope you enjoy it.- Lovely, thank you.- Thanks.- Thank you.

0:48:17 > 0:48:19Wow, that smells amazing!

0:48:21 > 0:48:24- Did you have potatoes?- Oh!

0:48:24 > 0:48:26- What are you going to do? - I'm going to tell them.

0:48:26 > 0:48:29- Is that all right? - Yeah, course it is. Go, go, go.

0:48:29 > 0:48:33- Sorry to bother you, I've forgotten the potatoes.- Oh, bless him.

0:48:33 > 0:48:35- You must have potatoes. - You need it, you need it.

0:48:35 > 0:48:37We NEED the potatoes, that's for sure.

0:48:37 > 0:48:40- I'm so sorry this isn't normally... - No, that's all right.

0:48:40 > 0:48:43- It's all right. It's like Mamma does.- Enjoy.

0:48:43 > 0:48:44- Thank you.- Thanks, Pedro.

0:48:44 > 0:48:50That smells so good and, actually, I was hoping for a lovely rustic bowl

0:48:50 > 0:48:53- and I smell garlic and lemon and... - Yeah.- Oh.

0:48:53 > 0:48:57The clams are so...fat.

0:48:59 > 0:49:00Mmm.

0:49:00 > 0:49:02Buono.

0:49:02 > 0:49:07I'm liberal with my garlic and Pedro has garlicked me out, I reckon.

0:49:07 > 0:49:11- It's delicious.- He's absolutely nailed it with this dish.

0:49:18 > 0:49:20I like the honesty of it.

0:49:20 > 0:49:22It's supposed to be a big, hearty stew,

0:49:22 > 0:49:26with clams and pork and potato, and that's what it is.

0:49:26 > 0:49:29It's a home-cooked, hearty, well-flavoured dish,

0:49:29 > 0:49:33but there's no finesse to it, there's no style.

0:49:34 > 0:49:37My almonds aren't toasting. Oh, no, they ARE toasted.

0:49:39 > 0:49:43I have to say, the dessert - "Camel's drool", he's named it.

0:49:43 > 0:49:46He needs to learn that using the word "drool" in a menu

0:49:46 > 0:49:50is probably not the way to go of selling things to people.

0:49:50 > 0:49:53But the description sounds lovely.

0:49:53 > 0:49:56Caramel, delicious, with almonds and whipped cream.

0:49:56 > 0:49:59I don't know why the camel is there.

0:50:01 > 0:50:05- Uh-oh.- This is just to distract from all the sweetness.

0:50:05 > 0:50:06Do you want that to come out...? Wey!

0:50:09 > 0:50:11It's not working. Come on.

0:50:16 > 0:50:18All right! Here we go.

0:50:18 > 0:50:22I tell you what, if I was a camel right now, I'd have a dry mouth!

0:50:22 > 0:50:24PEDRO LAUGHS

0:50:27 > 0:50:29Oh, like, I've burnt these nuts.

0:50:29 > 0:50:32Everything's burnt today. Poor camels.

0:50:34 > 0:50:37- Can we go? Well done, mate. On time. - Thank you.- Well done.

0:50:41 > 0:50:43- Thank you.- That's all right.

0:50:45 > 0:50:49So, I've made baba de camelo, which is a dulce de leche caramel mouse.

0:50:49 > 0:50:52So, does that mean "camel's drool" in Portuguese?

0:50:52 > 0:50:55Yeah, so supposedly, the camel drools into your plate

0:50:55 > 0:50:58and then you eat it. Translated, it doesn't sound as good.

0:50:58 > 0:50:59Keep it in Portuguese, I say.

0:50:59 > 0:51:01Baba de camelo with passion fruit cream

0:51:01 > 0:51:04and on the side, to cleanse your palate, a little raspberry and lime.

0:51:04 > 0:51:06- Enjoy.- Thank you.- Thank you.

0:51:06 > 0:51:08Mmm.

0:51:08 > 0:51:12That is enormous. Have you felt the weight of it?

0:51:12 > 0:51:14That's enough pudding for four people.

0:51:19 > 0:51:20Mmm.

0:51:24 > 0:51:26It's not my kind of dessert, I have to say.

0:51:26 > 0:51:31I'm not sure about the texture of the crumb

0:51:31 > 0:51:34going into what should be the mousse,

0:51:34 > 0:51:38because it's giving me a bit of a sawdusty feeling in my palate.

0:51:38 > 0:51:41This is really not my cup of tea.

0:51:41 > 0:51:43But the little palate cleanser's good.

0:51:43 > 0:51:46It's just too much cream. There's a lot of cream.

0:51:46 > 0:51:49I would have loved to have seen more fruit, you know.

0:51:49 > 0:51:50That would have been lovely.

0:51:50 > 0:51:53It just doesn't match the same quality as the main dish, really.

0:51:57 > 0:51:59The taste of caramel, nuts, biscuits and cream.

0:51:59 > 0:52:01It's like somebody dropped the shopping, ran over it

0:52:01 > 0:52:03and then you've eaten the contents of the bag.

0:52:03 > 0:52:07That's far too thick, sticky and rich to finish.

0:52:07 > 0:52:11I'm concerned by the amount of skill it takes to make this.

0:52:16 > 0:52:18HE SIGHS

0:52:18 > 0:52:21There was a lot of running around aimlessly but I think, in the end,

0:52:21 > 0:52:23I put out four dishes I'm proud of.

0:52:27 > 0:52:31Some very nice ideas, some good cooking and we ate some good food.

0:52:31 > 0:52:32It's very close, this.

0:52:35 > 0:52:39Julie obviously has bags and bags of experience and knowledge.

0:52:39 > 0:52:41The yoghurt panna cotta, I really loved it.

0:52:41 > 0:52:44She can do savoury dishes just as well as she can do desserts.

0:52:44 > 0:52:48That's now obvious. Her venison was well-cooked. Very, very nice sauce.

0:52:48 > 0:52:51- I loved the flavours.- I think Julie's got great potential.

0:52:51 > 0:52:53I don't want to beat myself up.

0:52:53 > 0:52:57At the end of the day, I did my best and hopefully,

0:52:57 > 0:52:59it's going to take me through to the next round.

0:52:59 > 0:53:01Stuart, I think, has got real talent.

0:53:01 > 0:53:03I think he's got great skill.

0:53:03 > 0:53:06He's a man who likes technique and he likes presentation.

0:53:06 > 0:53:08Main course of pork fillet, wrapped in ham,

0:53:08 > 0:53:12with a stuffing of black pudding and apples - beautiful.

0:53:12 > 0:53:15- I think he's a good cook in the making.- I agree,

0:53:15 > 0:53:18- most certainly agree. - I'm happy with how it all tasted.

0:53:18 > 0:53:20Hopefully, that's enough.

0:53:20 > 0:53:23Gavin got himself in a bit of a tizz. Very, very nervous.

0:53:23 > 0:53:27A rack of lamb, pea puree. The lamb just cooked enough.

0:53:27 > 0:53:30Dessert, we had an apple panna cotta with lots and lots of whisky.

0:53:30 > 0:53:33I just didn't think it was set well enough.

0:53:33 > 0:53:35Maybe the use of that much whisky's a bit of a problem.

0:53:35 > 0:53:38I quite like Gavin as a cook. He may be a diamond in the rough,

0:53:38 > 0:53:41but he cooks me food that I want to eat.

0:53:41 > 0:53:44Gosh, I don't know if I've done enough to get through.

0:53:44 > 0:53:48Um...I, I really felt like I struggled.

0:53:48 > 0:53:53One of the most successful and tastiest dishes in this room today

0:53:53 > 0:53:56was made by Pedro and that was that pork and clam stew.

0:53:56 > 0:53:58We liked it, the ladies in the dining room liked it.

0:53:58 > 0:54:01The dessert, the camel drool -

0:54:01 > 0:54:06that glass of thick, sticky caramel flavour - was virtually inedible.

0:54:06 > 0:54:08You just can't eat anything that big, rich and sweet.

0:54:08 > 0:54:11Pedro's an interesting conundrum

0:54:11 > 0:54:15because his confidence could take him a long way in this competition.

0:54:15 > 0:54:18It's just whether he's got enough under his culinary belt

0:54:18 > 0:54:21- to be able to continue.- I've done what I could. I've done my best.

0:54:21 > 0:54:22It should see me through.

0:54:22 > 0:54:26If the other guys have had absolute worldies and three great rounds,

0:54:26 > 0:54:29then, yeah, OK, I'll go out, but I'm proud of myself.

0:54:32 > 0:54:35A good day. We had high expectations of these four.

0:54:35 > 0:54:38- Nobody perfect, though.- If it wasn't perfect today, that's fine.

0:54:38 > 0:54:42It looks pretty good for the future. What's not good right now,

0:54:42 > 0:54:44is having to make a decision about sending one of them home.

0:54:57 > 0:54:59You four cook really well

0:54:59 > 0:55:02and this was a really difficult decision to make.

0:55:03 > 0:55:06Three quarterfinal places up for grabs.

0:55:06 > 0:55:08It means one of you is leaving the competition.

0:55:15 > 0:55:17Our first quarterfinalist...

0:55:18 > 0:55:20..is Stuart.

0:55:20 > 0:55:22Well done, mate.

0:55:26 > 0:55:28Our second quarterfinalist...

0:55:30 > 0:55:31..is Julie.

0:55:31 > 0:55:33Oh, my God.

0:55:33 > 0:55:35- Well done.- Thanks, Gavin.

0:55:39 > 0:55:41The third and final quarterfinal place...

0:55:55 > 0:55:57..is Pedro.

0:55:58 > 0:56:00- Well done.- Cheers.

0:56:00 > 0:56:03- JULIE:- See you later, sweetheart. All the best.

0:56:04 > 0:56:06Thanks, guys.

0:56:10 > 0:56:12'I'm gutted to be leaving today.'

0:56:12 > 0:56:15I think I can be proud of what I've achieved today

0:56:15 > 0:56:17and I'm going to leave with my head held high.

0:56:20 > 0:56:22Congratulations, all three of you.

0:56:22 > 0:56:26Quarterfinalists, you are. You live to cook another day.

0:56:27 > 0:56:29Well done. Well done.

0:56:29 > 0:56:31JULIE: I could eat you!

0:56:31 > 0:56:35You're chuffed, aren't you? Did you not think you were going to go?

0:56:35 > 0:56:38'I'm just elated. Obviously chuffed to go through.'

0:56:38 > 0:56:41Excited for the next round and we'll see how it goes.

0:56:41 > 0:56:43'Right now, I feel amazing.'

0:56:44 > 0:56:48Really elated, just really relieved as well.

0:56:50 > 0:56:52'MasterChef quarterfinalist.'

0:56:52 > 0:56:55Yeah, it's got a nice ring to it, yeah.

0:56:55 > 0:56:57THEY CHEER AND LAUGH

0:57:01 > 0:57:04Tomorrow night, it's the quarterfinal,

0:57:04 > 0:57:09and Julie, Pedro and Stuart will join Caron, Tom and Chris

0:57:09 > 0:57:11to fight for their place,

0:57:11 > 0:57:15cooking for one of the country's top restaurant critics.

0:57:17 > 0:57:19Ooh!

0:57:20 > 0:57:23- You don't like it?- No.