0:00:02 > 0:00:08It's the MasterChef quarterfinal and this week's best amateurs are back.
0:00:11 > 0:00:12It gets more addictive.
0:00:12 > 0:00:14The more that you get, the more that you want
0:00:14 > 0:00:16cos you just don't want to go home.
0:00:16 > 0:00:18I know the level will be very high today
0:00:18 > 0:00:22and I know that only the best will do, so I need to back up my ideas.
0:00:24 > 0:00:26End of the day, it's a competition,
0:00:26 > 0:00:28and competitions are there to be won.
0:00:30 > 0:00:33Tonight, they will face just one challenge -
0:00:33 > 0:00:37to cook an exceptional dish from a brief set by
0:00:37 > 0:00:40renowned restaurant critic Charles Campion.
0:00:41 > 0:00:43Oh!
0:00:44 > 0:00:45- You don't like it?- No.
0:00:47 > 0:00:49You can't rest on your laurels.
0:00:49 > 0:00:53You have to bring it to the table every single round.
0:01:12 > 0:01:17Quarterfinal day - big test, big step up in quality and skill.
0:01:18 > 0:01:23We've invited Charles Campion in here today to help us judge -
0:01:23 > 0:01:25highly respected food critic.
0:01:25 > 0:01:29And he has given you one ingredient to cook with.
0:01:30 > 0:01:32That ingredient is brill.
0:01:34 > 0:01:36You are cooking for a place in Knockout Week.
0:01:36 > 0:01:39We will only take the best cooks with us.
0:01:40 > 0:01:43Ladies and gentlemen, 90 minutes. Let's cook.
0:01:48 > 0:01:54The thing that we always long for is intelligent simplicity.
0:01:54 > 0:01:58The brill is the perfect ingredient for showing this up.
0:01:58 > 0:02:03It's in the turbot family, so it's one of those big flatfish.
0:02:04 > 0:02:09There are skills in filleting it, there are skills in cooking it
0:02:09 > 0:02:11and what do you put with it?
0:02:16 > 0:02:19Caron loves beautiful-looking dishes.
0:02:19 > 0:02:22She also loves the flavours of the Caribbean.
0:02:22 > 0:02:25We've said to her, keep the presentation but a bit more punch.
0:02:25 > 0:02:27I hope today we get the punch.
0:02:29 > 0:02:33- Caron?- Yes?- Are you happy to be here? Are you nervous being here?
0:02:33 > 0:02:35I've got smile ache, I can't sleep,
0:02:35 > 0:02:38my husband's sick to the back teeth of eating brill.
0:02:38 > 0:02:40But, yeah, I'm loving every minute of it.
0:02:40 > 0:02:42What are you going to make for us?
0:02:42 > 0:02:48Pan-fried brill with a langoustine sauce, wilted asparagus,
0:02:48 > 0:02:51caviar and edible flowers.
0:02:51 > 0:02:55- I'm guessing you've never cooked for a food critic before?- No!
0:02:55 > 0:02:59Only my husband. I'm really looking forward to it, actually.
0:02:59 > 0:03:04I am and I'm not. It's almost like a kind of... You know. You know.
0:03:04 > 0:03:07I'm a bit like that. I don't know. Shall I, shan't I?
0:03:07 > 0:03:10- But, yeah, it'll be great.- Listen, I liked your Caribbean flavours.
0:03:10 > 0:03:13- Thank you.- I'm looking forward to your European flavours.- Thank you.
0:03:15 > 0:03:18Caron's gone classic. Don't know what the sauce is going to be like
0:03:18 > 0:03:20but I'd like it to be shiny, I'd like it to be silky,
0:03:20 > 0:03:23and every time you get a bite, I want to be able to taste
0:03:23 > 0:03:27the little flecks of langoustine with that beautifully cooked fish.
0:03:28 > 0:03:29It's all about the sauce.
0:03:29 > 0:03:32I'm pushing myself on getting the flavours right
0:03:32 > 0:03:34but I feel good about it.
0:03:34 > 0:03:38But again, you know, you never really know what's going to happen.
0:03:44 > 0:03:46Tom loves to cook for his family,
0:03:46 > 0:03:49and his dishes are crowd-pleasing plates.
0:03:52 > 0:03:55The less glamorous parts!
0:03:55 > 0:03:58Nice to see that Tom's filleted that fish
0:03:58 > 0:04:01but there's a lot of stuff going on that plate.
0:04:01 > 0:04:05We've got a shrimp sauce, tomato, pepper and basil salad
0:04:05 > 0:04:09with fennel, and we've got a chorizo and Parmesan crumb.
0:04:09 > 0:04:11I just hope that it's not too much
0:04:11 > 0:04:15and the brill gets lost in the jungle of other ingredients.
0:04:18 > 0:04:20We haven't seen you cook fish before, have we?
0:04:20 > 0:04:23No, it's not something I cook a lot of.
0:04:23 > 0:04:28It's not something that we eat a lot of. Yeah, but, the theory's there.
0:04:28 > 0:04:30I tried it the other day. I managed to find one.
0:04:30 > 0:04:35It's quite hard to find brill, in Rotherham, at least! But we did it.
0:04:35 > 0:04:39- It was all right, so we'll see.- You actually filleted the fish yourself.
0:04:39 > 0:04:41- Yes.- If you don't cook with fish very often,
0:04:41 > 0:04:42where did you learn to do that?
0:04:42 > 0:04:45- The internet.- Cheers, mate.- Cheers.
0:04:48 > 0:04:49So far, I've, you know,
0:04:49 > 0:04:54tried techniques that I've only read about. Today's the same.
0:04:54 > 0:04:56I'm going to put the fish in a water bath, mainly
0:04:56 > 0:05:01because the biggest thing with fish is not cooking it correctly.
0:05:01 > 0:05:04Having not tried water-bathing fish,
0:05:04 > 0:05:06it's going to be a bit of an experiment to see what happens,
0:05:06 > 0:05:09but if it works for the top chefs, then it should work for me!
0:05:14 > 0:05:15We both admire Stuart
0:05:15 > 0:05:17because of the quality of the dish in the calling card.
0:05:17 > 0:05:19I mean, that was exceptionally good.
0:05:19 > 0:05:24And the guy obviously has knowledge, skill and technical ability.
0:05:24 > 0:05:27His food looks amazing and it tastes amazing.
0:05:29 > 0:05:32So today, I'm pan-frying the brill.
0:05:32 > 0:05:35I've got a salt bake celeriac puree, braised fennel
0:05:35 > 0:05:38and a little bit of celeriac slaw.
0:05:38 > 0:05:42I'm trying not to do anything too complicated today but,
0:05:42 > 0:05:45of course, doing that, I've not given myself anywhere to hide,
0:05:45 > 0:05:49so everything needs to be just right.
0:05:49 > 0:05:50Best of luck.
0:05:53 > 0:05:55I have no idea where his mind's going to.
0:05:55 > 0:05:58I have no idea how this is going to look.
0:05:58 > 0:06:02But if history repeats itself, we're in for a real treat.
0:06:02 > 0:06:05I take a little bit of the celeriac off to make the slaw,
0:06:05 > 0:06:09obviously, but the rest of it gets covered in a salt
0:06:09 > 0:06:11and egg white crust and baked in the oven.
0:06:11 > 0:06:13It goes really soft
0:06:13 > 0:06:16and it just really intensifies the flavour of it.
0:06:17 > 0:06:2030 minutes have gone. You've got an hour left.
0:06:28 > 0:06:33Pedro came in here with a swagger and his food's got a swagger.
0:06:33 > 0:06:34I like it.
0:06:34 > 0:06:38He's got a fresh approach, he's got an exciting approach.
0:06:38 > 0:06:40A lot of people don't expect a 22-year-old to show
0:06:40 > 0:06:42so much understanding and knowledge of food
0:06:42 > 0:06:46but I feel like youth is definitely an advantage, in my opinion.
0:06:46 > 0:06:49Hopefully, I'll fly the flag for the young people!
0:06:51 > 0:06:54Pedro, have you any idea how tricky a customer,
0:06:54 > 0:06:57- Charles Campion, can be? - Yeah, I've seen it over the years.
0:06:57 > 0:06:58He can be a tricky boy!
0:06:58 > 0:07:01But I feel like he likes simplicity, and if the flavours
0:07:01 > 0:07:03sing for themselves, I think that'll make him a happy man, so...
0:07:03 > 0:07:07- Have you cooked brill before?- No. Got a funny story, actually.
0:07:07 > 0:07:12I went to Portsmouth to buy brill especially, bought the brill,
0:07:12 > 0:07:15came home, obviously, like, started prepping it and what not,
0:07:15 > 0:07:16filleted it, put it in the fridge,
0:07:16 > 0:07:18went to my mate's house to finish off the dinner,
0:07:18 > 0:07:20had everything ready - octopus, all this stuff -
0:07:20 > 0:07:23forgot the brill in Southampton and I was all the way in Kent.
0:07:23 > 0:07:26- And I was just, like... Ah!- And the funny story you've got?
0:07:26 > 0:07:30- Brilliant, yeah. - Is the funny story coming as well? - No, it's not coming any more.- OK.
0:07:30 > 0:07:33- It's about driving and forgetting the brill?- Yeah.- OK. Cheers, Pedro. - HE LAUGHS
0:07:37 > 0:07:39Pedro's doing a piece of brill.
0:07:39 > 0:07:42He's serving it with chorizo and clams, a Vermouth sauce
0:07:42 > 0:07:47and some samphire. Do you know what? It sounds great.
0:07:47 > 0:07:49You've got to bring the mash together,
0:07:49 > 0:07:51put through all the herbs into the mash here.
0:07:51 > 0:07:53And then the sauce - I've still got to do my sauce.
0:07:53 > 0:07:56And that's really the key element of my dish.
0:07:56 > 0:08:00I feel like the sauce is going to be vital. Butter in there.
0:08:00 > 0:08:03Halfway, ladies and gentlemen. Halfway.
0:08:06 > 0:08:10Julie captured my heart with the quality of her desserts.
0:08:11 > 0:08:14But she can do savoury and, I believe, just as well.
0:08:16 > 0:08:20Julie's dish is mussels, saffron, a broth
0:08:20 > 0:08:22and then the piece of brill,
0:08:22 > 0:08:25and the whole thing served in Julie's generous way -
0:08:25 > 0:08:26with a loaf of bread.
0:08:27 > 0:08:30Some may say it's not complex enough but
0:08:30 > 0:08:34if the balance of saffron is right, it could be a great, great thing.
0:08:34 > 0:08:36I'm hoping they clear the plate!
0:08:36 > 0:08:40I want to see them wipe it round with the bread.
0:08:40 > 0:08:42And just to see nothing left of the dish would be amazing.
0:08:44 > 0:08:48What is the essence of a great fish dish?
0:08:48 > 0:08:52It's just simplicity - just keeping it nice, clean flavours.
0:08:52 > 0:08:54That's why I'm doing what I'm doing today.
0:08:54 > 0:08:57- It's just letting the fish talk for itself.- Do you know what?
0:08:57 > 0:09:02I'm with you here. I'm going to make this a faff and flounce-free zone.
0:09:02 > 0:09:04- No faff, no flounce.- No, that's it.
0:09:09 > 0:09:13One hour gone. You've got 30 minutes left.
0:09:15 > 0:09:18Chris - he is a man who cares about his diet
0:09:18 > 0:09:20but he also cares about flavour.
0:09:22 > 0:09:25It's punchy, it's big and it's really exciting.
0:09:30 > 0:09:33- It's not a day for playing safe, is it?- No.
0:09:33 > 0:09:36I want to show you that I've got something else in my repertoire.
0:09:36 > 0:09:40So we're going to do brill with a cardamom cauliflower puree,
0:09:40 > 0:09:43cauliflower pakoras, some potatoes in spiced butter
0:09:43 > 0:09:48- and some pickled shallot rings.- Why go Asian?- I cook a lot with spice.
0:09:48 > 0:09:50I've got a big spice cabinet, doing curry, spicy dishes,
0:09:50 > 0:09:52so hopefully, we should be able to bring out
0:09:52 > 0:09:57- the flavour of the fish a bit more with the spices.- Good luck, mate.- Thank you.
0:09:57 > 0:09:59I like Chris' idea.
0:09:59 > 0:10:02We've got this sort of celebration of brill and cauliflower,
0:10:02 > 0:10:08which might sound quite strange, but that earthiness of that cauliflower,
0:10:08 > 0:10:12all the spice and the brill could be a lovely, lovely thing.
0:10:12 > 0:10:14Ultimately, going on MasterChef,
0:10:14 > 0:10:17if you play it safe all the time, you're probably not going to
0:10:17 > 0:10:22progress as far as you'd want to, so taking a risk is potentially
0:10:22 > 0:10:24going to pay off for me really well today.
0:10:36 > 0:10:37Last 15 minutes.
0:10:41 > 0:10:44- 15 minutes to go, Pedro. You've cooked your fish already?- Yeah.
0:10:44 > 0:10:47- How long does it take to cook? - Three minutes on each side.
0:10:47 > 0:10:48Three minutes each side?
0:10:48 > 0:10:51I'm cooking it gently so maybe a little bit longer.
0:10:51 > 0:10:52I just want it nice and golden.
0:10:52 > 0:10:55- It can go back in the oven if it needs to warm up.- Eurgh!
0:10:55 > 0:10:56Don't do that!
0:11:03 > 0:11:04The celeriac wasn't quite done,
0:11:04 > 0:11:09so I've had to boil that a little bit, just to sort of actually puree.
0:11:09 > 0:11:10Um...
0:11:10 > 0:11:12But fingers crossed, it'll be all right.
0:11:15 > 0:11:21Under control, if I can find another spoon. Where did my spoon go?
0:11:21 > 0:11:24It's just doing a lot of things at the last minute at once
0:11:24 > 0:11:26but that's cool.
0:11:27 > 0:11:29You have just ten minutes left. Come on!
0:12:02 > 0:12:04Hope it's not too simple.
0:12:06 > 0:12:07Oh!
0:12:08 > 0:12:12- No!- Whoa! - Did you just drop it?- Yeah.
0:12:21 > 0:12:24That's it. Stop, everybody. Stop!
0:12:34 > 0:12:38- Looks nice.- I put far too much puree on there. It's swimming in it.
0:12:41 > 0:12:42Well done.
0:12:42 > 0:12:47Ladies and gentlemen, restaurant critic, food writer Charles Campion.
0:12:53 > 0:12:58- Welcome, Charles.- Good to see you, Charles. Stuart, come and join us.
0:12:58 > 0:12:59Bring your brill.
0:13:07 > 0:13:10First up is research chemist Stuart,
0:13:10 > 0:13:14who's served his fillet of brill on a bed of braised fennel
0:13:14 > 0:13:18together with a celeriac remoulade, tomato and fennel relish,
0:13:18 > 0:13:22roasted purple carrots and a celeriac puree.
0:13:23 > 0:13:25I think it looks very elegant.
0:13:25 > 0:13:27I like the fact that you can look at that plate
0:13:27 > 0:13:31and you know exactly what the focus was - it's the fish.
0:13:31 > 0:13:33And that's very, very good.
0:13:43 > 0:13:44Congratulations.
0:13:44 > 0:13:48By a hair's breadth, you have a nicely cooked piece of fish.
0:13:48 > 0:13:54It's really close to being underdone but it kind of works.
0:13:54 > 0:13:57I like the combinations of flavour.
0:13:57 > 0:14:01It's pulling together, it's pulling together. It's a good plateful.
0:14:01 > 0:14:03Your fennel is delicious. I love that fennel.
0:14:03 > 0:14:06The way that it bounces off the fish, it comes together
0:14:06 > 0:14:09and make something quite whimsical. I like that.
0:14:09 > 0:14:13There's far too much puree. It's almost got celeriac soup.
0:14:13 > 0:14:15But it's a good plate of food.
0:14:16 > 0:14:19Because there's so much sauce, I'm finding that too rich.
0:14:19 > 0:14:22And no texture at all.
0:14:22 > 0:14:27Anyway, nice flavours, good flavour combinations.
0:14:27 > 0:14:28Thank you.
0:14:29 > 0:14:32I knew there were things that were wrong with it but...
0:14:32 > 0:14:34All the comments were absolutely fair
0:14:34 > 0:14:36but I'm just glad they enjoyed the flavours of the plate.
0:14:36 > 0:14:40That was the most important thing for me.
0:14:40 > 0:14:42Caron, your turn, please.
0:14:51 > 0:14:54Management consultant Caron pan-fried her brill
0:14:54 > 0:14:57and topped it with langoustines, caviar
0:14:57 > 0:15:02and edible violas accompanied by shaved asparagus, peas,
0:15:02 > 0:15:05chervil and a langoustine sauce.
0:15:15 > 0:15:17I like how you cooked your brill.
0:15:17 > 0:15:19I love the sweetness of the peas
0:15:19 > 0:15:21and the natural flavour of the asparagus with it as well.
0:15:21 > 0:15:25I even like the saltiness that I'm picking up from the caviar.
0:15:25 > 0:15:27The sauce, although you've managed to get depth into it,
0:15:27 > 0:15:31most certainly - it's sweet. It's almost like caramel sweet.
0:15:31 > 0:15:35- It's too sweet.- It's a very nice piece of fish and it's well done.
0:15:35 > 0:15:39- Thank you. - I pine for carbohydrate.- OK.
0:15:39 > 0:15:43I know I'm unreconstructed and very, very old but I do think,
0:15:43 > 0:15:47you know, maybe a crisp chip, something like that.
0:15:47 > 0:15:50- The fish is cooked beautifully. - Thank you.- Really beautifully.
0:15:50 > 0:15:54It's just that sauce - it is like having caramel with your fish.
0:15:56 > 0:16:00I really hope that the sauce kind of can be overlooked a little bit,
0:16:00 > 0:16:03hopefully. You never know. So, yeah, fingers crossed.
0:16:05 > 0:16:07Tom, bring your brill.
0:16:15 > 0:16:1924-year-old Tom chose to sous-vide his brill
0:16:19 > 0:16:20and topped it with a chorizo
0:16:20 > 0:16:23and Parmesan crumb alongside a tomato,
0:16:23 > 0:16:27fennel and pepper salad, roasted garlic tomatoes
0:16:27 > 0:16:31with chanterelles, samphire tempura and a shrimp sauce.
0:16:42 > 0:16:44Ooh! I'm sorry to tell you...
0:16:45 > 0:16:49..I would send that fish back, I think.
0:16:49 > 0:16:50It's still flapping.
0:16:54 > 0:16:57Tom, I'm sorry. I've got errors here.
0:16:57 > 0:16:58The biggest error, obviously,
0:16:58 > 0:17:00is that your fish isn't cooked properly.
0:17:00 > 0:17:02And that's the fault of the water bath.
0:17:02 > 0:17:07A piece of fish like this lives by grilling and roasting.
0:17:07 > 0:17:10If you roast a whole brill, it's fantastic.
0:17:10 > 0:17:14I think the other bits on the plate are very nice.
0:17:14 > 0:17:18The crumbs are particularly fine and I think a nice piece of brill
0:17:18 > 0:17:22- with the crumbs under a grill would be much nicer.- Yeah.
0:17:23 > 0:17:27There's just too much going on. Chorizo in cream - not quite there.
0:17:27 > 0:17:33- Tempura in cream - no. I'm sorry, Tom, it hasn't worked.- Yeah.
0:17:37 > 0:17:39I'm gutted, really.
0:17:39 > 0:17:41I tried something that I'd read on the internet,
0:17:41 > 0:17:45as far as the water bath and the fish, and it just didn't work.
0:17:48 > 0:17:51Oh, well. It's all right, man. It's all right.
0:17:53 > 0:17:55Pedro, up you come, please, sir.
0:18:07 > 0:18:12Languages graduate Pedro's pan-fried brill has been served with
0:18:12 > 0:18:18clams, chorizo, chive mash, samphire and a Vermouth and lemon sauce.
0:18:20 > 0:18:23- Nice-looking dish.- Bon appetit!
0:18:31 > 0:18:33Your fish...
0:18:34 > 0:18:36..is cooked really nicely.
0:18:36 > 0:18:39Your mashed potato was creamy and lovely.
0:18:39 > 0:18:42I liked your clams and your smoky chorizo on the outside.
0:18:42 > 0:18:43I think that's great.
0:18:43 > 0:18:47But the sauce, for me, just a little bit too agrodolce -
0:18:47 > 0:18:51- sweet and sour, all at once. - Everything is absolutely lovely.
0:18:51 > 0:18:54The sauce is making it uncomfortable.
0:18:54 > 0:18:59- However, I have to admire the cookery skill.- It's brill!
0:19:00 > 0:19:05- You like it?- Very much. Nice piece of fish, not messed about too much.
0:19:05 > 0:19:07- Congratulations.- Thank you.
0:19:08 > 0:19:11My sauce let me down but, yeah, I'm in with a fighting chance
0:19:11 > 0:19:13and it's very pleasing to hear someone like him,
0:19:13 > 0:19:15who eats all over the place,
0:19:15 > 0:19:17and he enjoyed my food and he enjoyed my fish,
0:19:17 > 0:19:20so yeah, happy with that.
0:19:20 > 0:19:22Julie, up you come.
0:19:27 > 0:19:30- Whoa!- Ooh, nearly went! - Nearly dropped it.- An adventure.
0:19:35 > 0:19:38Ward sister Julie's brill has been served with clams
0:19:38 > 0:19:42and mussels in a broth flavoured with saffron, Tabasco
0:19:42 > 0:19:47and lemon juice accompanied by soda bread and a parsley garlic butter.
0:19:59 > 0:20:02Your bowl of saffron broth with the mussels is lovely.
0:20:02 > 0:20:07It's sharp, it's smoky with the saffron, it's sweet.
0:20:07 > 0:20:11- But all of it together, with that fish - the fish is just lost.- Right.
0:20:11 > 0:20:15The salty butter on that soft bread dipped into that broth is
0:20:15 > 0:20:19- unbelievably beautiful!- Thank you. - I've been through that all day long.
0:20:19 > 0:20:21I love the big flavours.
0:20:21 > 0:20:24But the fish is drowning in it - literally drowning in it.
0:20:24 > 0:20:26But hey, you do do big!
0:20:28 > 0:20:31Fair enough. I'm very fond of anyone who does big!
0:20:33 > 0:20:37But the brill gets second billing to the soda bread.
0:20:39 > 0:20:44Really disappointed with myself, but hey-ho! It's done now, isn't it?
0:20:47 > 0:20:49Chris, would you bring your brill up, please?
0:20:55 > 0:20:58Last up is personal trainer Chris,
0:20:58 > 0:21:01whose brill has been served with cauliflower pakoras,
0:21:01 > 0:21:05cumin butter potatoes, pickled shallot rings
0:21:05 > 0:21:06and a cauliflower puree.
0:21:17 > 0:21:23The fish is well cooked - a point, you know. Er...
0:21:23 > 0:21:27- It's an interesting combination. - Do you like it?- No.
0:21:29 > 0:21:33If you went to an Indian restaurant and had a nice curry or
0:21:33 > 0:21:37a cauliflower pakora or whatever, that's kind of one thing.
0:21:37 > 0:21:41You wouldn't then pick brill to lob into the middle of that.
0:21:41 > 0:21:46I admire your ambition. It hasn't worked out how I would have liked!
0:21:46 > 0:21:47Right, OK.
0:21:48 > 0:21:52I'm going to be slightly provocative here in the fact that I think
0:21:52 > 0:21:56it's almost there. I would love a stronger piece of fish on show.
0:21:56 > 0:21:59I think it is actually masking the flavour of the brill.
0:21:59 > 0:22:04But it is meaty enough to cope with the other textures. But I like it.
0:22:04 > 0:22:06- I like your cooking.- Thank you.
0:22:06 > 0:22:08I love the spicing you've used on here. I think it's a delight.
0:22:08 > 0:22:11There's textures on there that are changing all over the place -
0:22:11 > 0:22:15from soft puree to meaty fish to the crunch of the pakora.
0:22:15 > 0:22:16I think it's very good.
0:22:18 > 0:22:20I thought that it worked quite well.
0:22:20 > 0:22:25Obviously, Charles disagreed, but John and Gregg were quite happy
0:22:25 > 0:22:28with it, so I think, on the whole, I think it's quite a good day.
0:22:30 > 0:22:35Good round - lots of hard work, lots of very, very interesting ideas.
0:22:35 > 0:22:37You're going to take a break now.
0:22:37 > 0:22:41We need to have a serious, serious chat.
0:22:41 > 0:22:45We are only going to take the best of the cooks through. Off you go.
0:22:45 > 0:22:46Take a break.
0:22:57 > 0:22:59Charles, you always set a very interesting brief.
0:22:59 > 0:23:03- Thank you very much.- Thank you. - Thank you, Charles.- Thank you.
0:23:06 > 0:23:08All in all, not a bad round.
0:23:08 > 0:23:10I've got to say, I think we're in for a tough decision here,
0:23:10 > 0:23:13- Mr Wallace.- Tom had a bad day. He really tripped up.
0:23:13 > 0:23:16None of us liked the concoction that he put on the plate.
0:23:16 > 0:23:20And more damning was that fish was almost raw. I think Tom knows it.
0:23:20 > 0:23:23He's cooked his last dish on MasterChef, unfortunately.
0:23:23 > 0:23:28Pedro's fish was definitely the best piece of fish in the whole room.
0:23:28 > 0:23:32Could you forgive his sharp sauce? I think you can. I think you have to.
0:23:32 > 0:23:35I liked it, you liked it, Charles loved it.
0:23:35 > 0:23:39It was the dish of the day here. I think Pedro should go through.
0:23:39 > 0:23:42Ah, I tell you what! Julie's got great flavours.
0:23:42 > 0:23:46It's just a matter of how they come together as a plate of food.
0:23:46 > 0:23:49Let's face it - that broth would have worked as a spoonful of sauce.
0:23:49 > 0:23:51It didn't work with that fish sitting in it.
0:23:51 > 0:23:52It was far too strong.
0:23:52 > 0:23:55There were some amazing dishes again out there,
0:23:55 > 0:23:58so we'll just have to, again, see what happens.
0:23:59 > 0:24:02Chris' brill dish was a celebration of the flavours of India
0:24:02 > 0:24:05- and cauliflower. - I really liked his spicing.
0:24:05 > 0:24:08I thought it was lovely - sweet and a little tangy.
0:24:08 > 0:24:09You liked them as well.
0:24:09 > 0:24:12Charles, though, thought it was a little heavy-handed.
0:24:12 > 0:24:14Maybe they are right about the spices.
0:24:14 > 0:24:16Maybe I should have cracked out the spices another day
0:24:16 > 0:24:17but it's a risk.
0:24:17 > 0:24:21You've got to take the risk otherwise you're not going to go through, are you?
0:24:21 > 0:24:24Caron's interesting because, you know, we ask her for flavour and
0:24:24 > 0:24:28she gives us flavour, but sometimes, they're just little bit left-field.
0:24:28 > 0:24:30We've had cheesecakes with blue cheese in them,
0:24:30 > 0:24:34and today, we've got a sauce which tastes of caramel with her brill.
0:24:34 > 0:24:36Everything's crossed at the moment.
0:24:36 > 0:24:40You just don't ever really know but very, very hopeful. Yeah.
0:24:42 > 0:24:43Stuart's concept of the dish was good.
0:24:43 > 0:24:47I loved the flavour of the fennel with the fish stock. I thought it was absolutely delicious.
0:24:47 > 0:24:53- Liked the flavours, didn't like the textures at all.- Far too much sauce.
0:24:53 > 0:24:55I don't know if I've done enough to get through.
0:24:55 > 0:24:58The standard's so high in this round.
0:24:58 > 0:25:01The others have all cooked really, really well.
0:25:01 > 0:25:04Obviously, a few errors here and there, but you don't know
0:25:04 > 0:25:08until you're stood up there, facing them at the end.
0:25:22 > 0:25:26Well done, everybody. And I mean that. Very well done.
0:25:27 > 0:25:29We have made a decision.
0:25:29 > 0:25:32Three of you are going through to Knockout Week,
0:25:32 > 0:25:35which means that three of you are leaving the competition.
0:25:37 > 0:25:39The first person through...
0:25:41 > 0:25:42..is Pedro.
0:25:44 > 0:25:45Thank you.
0:25:47 > 0:25:48Cheers.
0:25:49 > 0:25:52The second person going through to Knockout Week...
0:25:59 > 0:26:00..is Chris.
0:26:09 > 0:26:12The third person going through to Knockout Week...
0:26:24 > 0:26:25..is Stuart.
0:26:27 > 0:26:28Well done, mate.
0:26:29 > 0:26:34Julie, Caron, Tom - so very sorry. Thank you very much.
0:26:36 > 0:26:38Well done, guys.
0:26:38 > 0:26:40It'll be hard going back to normal
0:26:40 > 0:26:44because you've had a taste of this competition and you kind of still
0:26:44 > 0:26:47hope, in the back of your mind, ooh, how far am I going to get through?
0:26:47 > 0:26:49But then again, going back to normal's just part of...
0:26:49 > 0:26:51part and parcel of it.
0:26:53 > 0:26:57It's just been amazing. It's just been a truly wonderful journey.
0:26:57 > 0:27:02It really, really has. Yeah. Well proud of myself.
0:27:04 > 0:27:09Where are all the duds? Why aren't they in my group? What's going on?
0:27:09 > 0:27:16It's not right, is it? Oh, I'm so disappointed. Hey-ho.
0:27:20 > 0:27:22Congratulations. What about that?
0:27:24 > 0:27:28I'm absolutely buzzing. I like this. I like this interview.
0:27:28 > 0:27:29I don't want to do a loser interview,
0:27:29 > 0:27:32so if we carry on doing this, I'll be a happy boy.
0:27:32 > 0:27:35I couldn't believe it when he called my name.
0:27:35 > 0:27:37They said three people going through.
0:27:37 > 0:27:40I thought, that's definitely my time done. But I...
0:27:40 > 0:27:44- Absolutely over the moon. - Ah, I'm just ecstatic.
0:27:44 > 0:27:47Just was not expecting to go through today. That's...
0:27:47 > 0:27:50Yeah, Knockout Week, here we come! Can't believe it.
0:27:55 > 0:27:56Next week,
0:27:56 > 0:28:00ten new contestants battle it out for a place in the quarterfinals.
0:28:06 > 0:28:08Oh, for crying out loud!
0:28:11 > 0:28:14I'd eat this every day of the week. Not a problem.
0:28:14 > 0:28:16This is why I love our job.