0:00:02 > 0:00:03MasterChef is back
0:00:03 > 0:00:07searching for the country's best amateur cook.
0:00:07 > 0:00:11- How long does a pigeon normally take?- Until it's cooked.
0:00:11 > 0:00:13I need some spoons. Two spoons, please.
0:00:13 > 0:00:15Bingo.
0:00:15 > 0:00:17Each week, ten new contestants
0:00:17 > 0:00:20battle for a place in Friday's quarterfinal.
0:00:20 > 0:00:22I think it's magnificent.
0:00:22 > 0:00:27Only the strongest will make it through to the final challenges.
0:00:27 > 0:00:29Argh!
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.
0:00:50 > 0:00:51These five amateurs
0:00:51 > 0:00:53all think they've got what it takes
0:00:53 > 0:00:56to become this year's MasterChef.
0:00:58 > 0:01:00It feels very surreal to be on MasterChef.
0:01:00 > 0:01:04It feels a bit like I'm in a dream. Very scared, very excited.
0:01:05 > 0:01:08Cooking takes over my whole life. Cooking, cooking, cooking.
0:01:08 > 0:01:13It's just a constant reel of recipes going round in my head.
0:01:13 > 0:01:16I am quite competitive with myself.
0:01:16 > 0:01:18Once I've got my teeth into something,
0:01:18 > 0:01:20I want to take it to its absolute maximum.
0:01:31 > 0:01:33Welcome to the MasterChef kitchen.
0:01:35 > 0:01:38If you've got talent, me and him will find it.
0:01:38 > 0:01:41This is a really important day,
0:01:41 > 0:01:44because this, your first round, is your calling card -
0:01:44 > 0:01:47a dish that you're going to cook for Gregg and I that tells us
0:01:47 > 0:01:51something about you as a cook. You all have one hour and 15 minutes.
0:01:51 > 0:01:55At the end of that, Gregg and I will each choose our favourite
0:01:55 > 0:01:59and those two cooks will go straight through to the next round.
0:01:59 > 0:02:02One hour 15 minutes. Let's cook.
0:02:15 > 0:02:18My sister actually sent me through the application form.
0:02:20 > 0:02:22She was just like, "Just fill it in, just do it."
0:02:22 > 0:02:26And I guess I kind of thought, "Why not?"
0:02:26 > 0:02:28I'm really looking forward to it
0:02:28 > 0:02:30and I hope they love what I cook for them.
0:02:32 > 0:02:35- Jack, how much do you like cooking? - I love it.
0:02:35 > 0:02:38I cook a lot for my girlfriend, my friends.
0:02:38 > 0:02:40What does your girlfriend think of your cooking?
0:02:40 > 0:02:43I think if I wasn't a dab hand, then we might not be together.
0:02:43 > 0:02:45OK. What are you cooking right now?
0:02:45 > 0:02:48I'm doing maple-glazed gammon, twice-cooked chips
0:02:48 > 0:02:50and a tarragon and pea puree,
0:02:50 > 0:02:52and then I'm deep-frying a poached egg, as well, on top.
0:02:52 > 0:02:55So a little bit sexier than your average gammon, egg and chips.
0:02:55 > 0:02:57Yeah, but hopefully the root of the dish is there.
0:02:57 > 0:02:58I do like the sound of it.
0:02:58 > 0:03:02It's built on honesty with a couple of little frills, I would say.
0:03:07 > 0:03:10Jack's being clever, but he's going to put together a dish that we
0:03:10 > 0:03:13all know and love and he's going to have it with a bit of style.
0:03:15 > 0:03:17Ham, egg and chips - I like that.
0:03:24 > 0:03:27The thing that terrifies me is the look that John gives you
0:03:27 > 0:03:29if it's not right.
0:03:29 > 0:03:32It's that look of disappointment. I really don't want to see that.
0:03:38 > 0:03:43- Sarah, how are you feeling? - Nervous. Very nervous.- Why?
0:03:43 > 0:03:47- Because you're looking at me!- Right. Right. Sarah, how are you feeling?
0:03:47 > 0:03:50- How are you feeling, Sarah? - I'm feeling fine, yeah.- Good. Good.
0:03:50 > 0:03:52Can you tell me what your dish is, please?
0:03:52 > 0:03:55I'm doing a ballotine of rabbits with a prune
0:03:55 > 0:04:00and brandy puree, with chips and a cream and mustard sauce.
0:04:00 > 0:04:02It actually does work, don't it? Wow!
0:04:02 > 0:04:05How good a cook are you? Because this is quite a complex dish.
0:04:05 > 0:04:07Well, I thought I was good until I got here
0:04:07 > 0:04:11and I've lost all confidence, so we'll find out, I suppose.
0:04:11 > 0:04:15- Try and relax and enjoy it. - I will.- I'm going now.- Thank you.
0:04:19 > 0:04:21Sarah has got a piece of rabbit
0:04:21 > 0:04:24and she's taken all the loin off the bone and she's wrapped
0:04:24 > 0:04:26it in ham and it's going to only need about ten or 15 minutes.
0:04:26 > 0:04:29It shouldn't be dry at all, but the other thing is,
0:04:29 > 0:04:31it's got to be cooked all the way through.
0:04:35 > 0:04:39You've had half an hour. You've got 45 minutes left, OK?
0:04:41 > 0:04:42Nobody actually ever taught me to cook,
0:04:42 > 0:04:46but I just started experimenting. It is cooking, isn't it?
0:04:46 > 0:04:50If I can kind of get myself in the bubble and just pretend it's
0:04:50 > 0:04:52my kitchen at home, I shouldn't see why it'll be a problem.
0:04:54 > 0:04:57Andy's cooking us chicken breast with a potato gratin,
0:04:57 > 0:05:02a tomato ragout with red wine and balsamic vinegar, and asparagus.
0:05:02 > 0:05:04That means we've got chicken and cheese.
0:05:04 > 0:05:06That could be a good thing, or at the same time,
0:05:06 > 0:05:07it could be a bad thing.
0:05:09 > 0:05:12What do you do now, Andy, apart from a Gregg Wallace lookalike?
0:05:12 > 0:05:16Do you know, it's weird that you say that, because I was in a restaurant
0:05:16 > 0:05:19once and my little boy said, "Daddy, you're on the wall." I turn around,
0:05:19 > 0:05:22- it was a picture of you.- Is that right?- That is God's honest truth,
0:05:22 > 0:05:23no lying that. God's honest truth.
0:05:23 > 0:05:25So, what do you do?
0:05:25 > 0:05:28I'm a warehouse manager for a big parcel company in the UK.
0:05:28 > 0:05:31- Andy, good luck with your chicken. - Thank you.
0:05:32 > 0:05:3520 minutes left, ladies and gentlemen. 20 minutes left.
0:05:43 > 0:05:45My mum got me in the kitchen very young.
0:05:45 > 0:05:48Cooking was a core thing in the family.
0:05:48 > 0:05:51Every bit of laughter started around the cooker.
0:05:52 > 0:05:56- Gabin, you look pretty relaxed. - I am. This is where I want to be.
0:05:56 > 0:06:00- This is great. - What are you cooking now, Gabin?
0:06:00 > 0:06:03I'm cooking a lamb curry, which is something that I cook a lot at home.
0:06:03 > 0:06:07I was going to do it with rice, but my wife's not a rice fan.
0:06:07 > 0:06:08I'm doing it with a fried dumpling.
0:06:08 > 0:06:13- What is the essence to a good Jamaican curry?- Heat.
0:06:13 > 0:06:15Nice bit of flavour
0:06:15 > 0:06:17and a little bit of a contrast with the sweet of the plantain.
0:06:17 > 0:06:20- Gabin, good to meet you, mate.- Thank you.
0:06:22 > 0:06:25Making a lamb curry and making that lamb lovely and tender and
0:06:25 > 0:06:29fully spiced in the amount of time he's got, I think it's a big ask.
0:06:29 > 0:06:34He's serving the whole thing with plantain crisps and a plantain puree
0:06:34 > 0:06:37and he's doing it because his wife doesn't like rice.
0:06:37 > 0:06:39I like rice.
0:06:48 > 0:06:51Since about the age of four or five, I've been in the kitchen
0:06:51 > 0:06:52cooking up a storm.
0:06:52 > 0:06:57My passion's just grown since then, so I thought I'd give it a go.
0:07:00 > 0:07:04What are you making, because you've got some lovely ingredients on here?
0:07:04 > 0:07:06Today, what I'm going to cook is roast partridge,
0:07:06 > 0:07:09wrapped in pancetta, a spelt risotto,
0:07:09 > 0:07:13some roasted vegetables and a red wine jus with star anise.
0:07:13 > 0:07:15- Why this dish?- So, this dish, I'm lucky I live in Wiltshire,
0:07:15 > 0:07:18in the middle of the countryside, and my next door neighbour's
0:07:18 > 0:07:21a gamekeeper called Tony, he's lovely. So this time of year,
0:07:21 > 0:07:24he just leaves dead things on our doorstep pretty much every day -
0:07:24 > 0:07:26pheasants, partridge, pigeon, deer.
0:07:26 > 0:07:29It's not unusual to come down in the morning, open your front door and
0:07:29 > 0:07:31there's a dead thing hanging in front of your face.
0:07:34 > 0:07:37I've got to tell you now, the smells that are coming off
0:07:37 > 0:07:40Juanita's bench are getting me very excited indeed
0:07:40 > 0:07:42and I'd be very, very happy going to her house,
0:07:42 > 0:07:46sitting round the Aga and having a nice glass of wine while she cooks.
0:07:49 > 0:07:52Every single cook in the room has decided on doing a dish which
0:07:52 > 0:07:55actually reflects their own personality and it's great.
0:07:56 > 0:07:59You've got just five minutes. Don't run out of time.
0:08:07 > 0:08:09Curry, it's a little bit off.
0:08:09 > 0:08:11I put a little bit too much liquid in to start with,
0:08:11 > 0:08:14so it's had to cook down, try and evaporate some of that liquid.
0:08:14 > 0:08:17I've just got to deep-fry the egg, that's the scary bit,
0:08:17 > 0:08:18plate up and then we're good to go.
0:08:18 > 0:08:21Final 60 seconds.
0:08:27 > 0:08:30If it doesn't get on the plate now, it won't be getting on.
0:08:44 > 0:08:47Right. That's it. Your time's up.
0:08:51 > 0:08:53That was hard work.
0:08:53 > 0:08:55That was the fastest hour and 15 minutes I've ever known
0:08:55 > 0:08:57in my life, ever.
0:08:59 > 0:09:01Sarah, up you come, please.
0:09:07 > 0:09:09First up is florist Sarah,
0:09:09 > 0:09:13whose calling card is a ballotine of rabbit, stuffed with
0:09:13 > 0:09:17a rabbit leg and parsley mousse, and wrapped in Parma ham.
0:09:17 > 0:09:22Served with asparagus, salt and pepper potato cubes,
0:09:22 > 0:09:26prune and brandy puree, and a mustard cream sauce.
0:09:29 > 0:09:32Mm.
0:09:32 > 0:09:34You come in here, you've taken a whole rabbit, you've pulled it
0:09:34 > 0:09:37apart, you've stuffed it, you've wrapped it, you've cooked it
0:09:37 > 0:09:38really, really nicely.
0:09:38 > 0:09:41You've got crispy chips on the side which are addictive as anything,
0:09:41 > 0:09:45but your mustard sauce is probably a little bit...a bit flat.
0:09:45 > 0:09:47It could probably do with some more mustard,
0:09:47 > 0:09:51but as to the rest of it, I like it a lot.
0:09:51 > 0:09:54- I admire the work, I admire your palate.- Thank you.
0:09:54 > 0:09:55Showing a lot of skill.
0:09:58 > 0:10:00I feel really surprised after that.
0:10:00 > 0:10:03I can't believe that they said such nice things.
0:10:03 > 0:10:06I would love to get through and avoid cooking again.
0:10:06 > 0:10:11I'm not sure I could survive doing it again. It was quite traumatic.
0:10:17 > 0:10:20Project manager Jack has made his take on the classic
0:10:20 > 0:10:24ham, egg and chips, with maple-glazed gammon,
0:10:24 > 0:10:29chips and a crispy fried egg, served with a tarragon pea puree,
0:10:29 > 0:10:33a mustard sauce and beer-pickled onions.
0:10:37 > 0:10:39- Hey!- There you go.
0:10:45 > 0:10:48So much on this plate to enjoy.
0:10:48 > 0:10:50There is a sweet smokiness on your gammon.
0:10:50 > 0:10:52That egg is beautiful.
0:10:52 > 0:10:56The sweet acidity of the onions is also good.
0:10:56 > 0:10:59Love that pea with the tarragon.
0:10:59 > 0:11:02What I really like are your crispy chips, your egg,
0:11:02 > 0:11:05which has been crusty on the outside with a runny yolk,
0:11:05 > 0:11:08and I like your gammon in the centre. Ham, egg and chips.
0:11:08 > 0:11:09Brave man. Good job.
0:11:10 > 0:11:13It's pretty knackering in there.
0:11:13 > 0:11:15The adrenaline's pumping and the pressure's on,
0:11:15 > 0:11:19so happy they enjoyed it.
0:11:23 > 0:11:29Dad-of-two Gabin has cooked a Jamaican-style lamb curry with fried
0:11:29 > 0:11:33dumplings, plantain chips, a plantain puree and an onion
0:11:33 > 0:11:35and tomato salsa.
0:11:44 > 0:11:46Love your flavours, Gabin. Absolutely love your flavours.
0:11:46 > 0:11:48There's a creeping warmth
0:11:48 > 0:11:50and heat that's coming from that curry I love.
0:11:50 > 0:11:53The lamb's going a little bit tough because you were boiling away,
0:11:53 > 0:11:56trying to reduce the liquid with the lamb in there.
0:11:56 > 0:12:00Your sweet plantain puree is a very interesting thing,
0:12:00 > 0:12:04almost like banana, sweet and salty banana on the side of your curry.
0:12:04 > 0:12:07- You said your wife doesn't like rice.- Mm-hm. Yep.- He likes rice.
0:12:07 > 0:12:10- Yes.- I like rice.- I like rice. - And you like rice.- Yes.
0:12:10 > 0:12:15- I just think in a big bowl with rice, Gabin.- OK.
0:12:15 > 0:12:17Relieved it's over.
0:12:17 > 0:12:19I'm hoping I'm not going to cook again,
0:12:19 > 0:12:21but based on what everyone else has cooked
0:12:21 > 0:12:25and the standard out there, I wouldn't be surprised if I do.
0:12:27 > 0:12:32Warehouse manager Andy's calling card is pan-seared chicken breast,
0:12:32 > 0:12:36cheese and potato gratin, asparagus and a tomato
0:12:36 > 0:12:39and chorizo ragout.
0:12:44 > 0:12:47That chicken is really moist and cooked very well.
0:12:47 > 0:12:50You've taken the skin off and you've crisped that up separately,
0:12:50 > 0:12:54which is great. You've got a fair bit of cooking knowledge.
0:12:54 > 0:12:55I think your palate is sound.
0:12:55 > 0:12:59- I think your presentation's all over the place.- Yeah.
0:12:59 > 0:13:01The sauce is delicious.
0:13:01 > 0:13:05It's like a sort of tomato marmalade with spicy paprika and courgettes.
0:13:05 > 0:13:08I think the cheese and chicken thing doesn't quite work.
0:13:08 > 0:13:10Cheese and chicken is a bit strange.
0:13:13 > 0:13:16A little bit disappointed with the presentation,
0:13:16 > 0:13:18but to say that John and Gregg have tasted my food
0:13:18 > 0:13:20and they're happy with the flavours and things like that,
0:13:20 > 0:13:22you know, I'm really, really happy.
0:13:27 > 0:13:32Website producer Juanita has cooked marmalade-glazed roast
0:13:32 > 0:13:36partridge with spelt risotto, roasted root vegetables
0:13:36 > 0:13:39and a red wine and star anise jus.
0:13:39 > 0:13:42That's a beautiful dish.
0:13:42 > 0:13:44That's an incredible dish for someone to be
0:13:44 > 0:13:45doing in their own kitchen.
0:13:53 > 0:13:57Oh, my word! Where have you come from?
0:13:57 > 0:13:58That's fantastic.
0:13:58 > 0:14:02That is absolutely fantastic.
0:14:02 > 0:14:05That bird is cooked perfectly. Lovely and pink.
0:14:05 > 0:14:07The quality of your sauce is deep and rich,
0:14:07 > 0:14:10it's almost got a chocolate feel to it.
0:14:10 > 0:14:15- This is a really good work, Juanita. Really good work.- Thank you.
0:14:15 > 0:14:18I have to say I am so impressed with this dish.
0:14:18 > 0:14:21Bitter orange marmalade and the star anise come together with
0:14:21 > 0:14:24the salty bacon and the sweet meat of partridge.
0:14:24 > 0:14:27It's a really fabulous, fabulous thing.
0:14:30 > 0:14:33Amazed and so excited. Yeah, absolutely amazing.
0:14:33 > 0:14:37I was not expecting those comments. Just... Yeah, surreal.
0:14:41 > 0:14:43This, today, was brilliant.
0:14:44 > 0:14:48John and I are going to pick our favourite cook of this round.
0:14:49 > 0:14:51My favourite dish...
0:14:58 > 0:14:59..was cooked by Jack.
0:15:03 > 0:15:05Mate, anybody who walks in here and does ham, egg and chips,
0:15:05 > 0:15:09I'll tell you what, you're right in my good books straight away.
0:15:10 > 0:15:12My favourite dish...
0:15:14 > 0:15:18..was cooked by Juanita. That was beautiful.
0:15:18 > 0:15:21- Well done. You're my favourite. - Thank you.
0:15:24 > 0:15:25Good job. Right.
0:15:25 > 0:15:27Juanita and Jack, thank you very much.
0:15:36 > 0:15:41- Oh, my goodness! That was hard!- Oh, dear.
0:15:42 > 0:15:44Thank God we don't have to cook again.
0:15:44 > 0:15:47- I don't think I could've done it! - That was intense.
0:15:52 > 0:15:56What we've got for you now is an invention test.
0:15:56 > 0:15:59Under that cloth are two trays.
0:15:59 > 0:16:02On one tray, the ingredients for a sweet dish.
0:16:02 > 0:16:06On the other tray, ingredients for a savoury dish.
0:16:06 > 0:16:09Whichever you choose, you have one hour to invent a dish
0:16:09 > 0:16:13using that and anything else you like from the larder behind us.
0:16:14 > 0:16:19At the end of this, one of you is going home.
0:16:19 > 0:16:21Ladies and gentlemen, reveal your ingredients.
0:16:26 > 0:16:28The contestants must now choose
0:16:28 > 0:16:32whether to make a sweet dish showcasing cherries,
0:16:32 > 0:16:36or a savoury dish from a selection of mushrooms and truffle.
0:16:40 > 0:16:41Make a decision right now.
0:16:43 > 0:16:47Ladies and gentlemen, one hour. Let's cook.
0:16:54 > 0:16:58I know I can cook. It's just refining and getting things right.
0:16:58 > 0:17:00I ain't ready to go home yet.
0:17:00 > 0:17:04My brain's racing, what I'm going to do, and it's whether or not
0:17:04 > 0:17:08you stick with good home cooking, or you try and jazz it up a bit.
0:17:10 > 0:17:13I'm just going to keep my head down, focus and not let it worry me
0:17:13 > 0:17:15and just carry on.
0:17:19 > 0:17:22- Gabin, why the mushrooms and not the cherries?- I love mushrooms.
0:17:22 > 0:17:25I love mushrooms and then I uncovered and I saw truffle there
0:17:25 > 0:17:28and I thought, "I guess it's never going to happen to me again."
0:17:28 > 0:17:31- What are you going to make for us, Gab?- Mushroom tortellinis.
0:17:31 > 0:17:34- Are you? You're going to make your own pasta?- Yes.- Get you!
0:17:34 > 0:17:37- Have you made tortellini before? - Yeah. Well, once or twice.
0:17:37 > 0:17:39You're talking your way into the next round,
0:17:39 > 0:17:41you've just got to cook your way in now.
0:17:43 > 0:17:45This mushroom, white wine mixture
0:17:45 > 0:17:47he's made up to fill his tortellini -
0:17:47 > 0:17:51the issue is he's going to have to make sure that filling is cold
0:17:51 > 0:17:54before he puts it in the pasta, or the pasta will fall apart.
0:17:56 > 0:17:5820 minutes gone.
0:18:07 > 0:18:10Sarah, why did you pick the cherries and not the mushrooms?
0:18:10 > 0:18:12I'm comfortable with sweet things. I do like a pud.
0:18:12 > 0:18:15I thought, you know, you've seen the savoury side,
0:18:15 > 0:18:17- let's go for the sweet side. - What are you going to make?
0:18:17 > 0:18:22I'm going to do a chocolate and cherry cheesecake, with pistachio.
0:18:22 > 0:18:25- How good can a cheesecake be? - Cheesecakes are the best!
0:18:25 > 0:18:28There is no competition. Come on now.
0:18:32 > 0:18:36Cherry and chocolate cheesecake I like the sound of.
0:18:36 > 0:18:39How is she going to make it look really smart?
0:18:40 > 0:18:42Guys, you're halfway.
0:18:42 > 0:18:44You've got 30 minutes left.
0:18:47 > 0:18:49- So, what have you got in mind here, Andy?- It's kind of a...
0:18:49 > 0:18:51I suppose a medley of mushrooms,
0:18:51 > 0:18:53but it's going to be a kind of stuffed mushroom with more
0:18:53 > 0:18:57mushrooms, onion, garlic, a bit of fennel, a little bit of cumin,
0:18:57 > 0:19:00and I've got a bay leaf in there as well to give it a bit more flavour.
0:19:00 > 0:19:02- Are you making this up as you go along?- Totally.
0:19:05 > 0:19:08Absolute classic case of invention test panic.
0:19:08 > 0:19:10We've got ourselves a medley of mushrooms,
0:19:10 > 0:19:12which nobody knows what that means, including Andy.
0:19:16 > 0:19:20Cheesecake, medley mushrooms, tortellini.
0:19:20 > 0:19:22Three minutes to put this together. Three.
0:19:37 > 0:19:39That's it, guys. Stop.
0:19:47 > 0:19:49Andy chose the savoury option
0:19:49 > 0:19:52and has made stuffed portobello mushroom
0:19:52 > 0:19:56with coriander and fennel, topped with Parmesan cheese
0:19:56 > 0:20:00served with a potato, cannellini bean, and mushroom mash
0:20:00 > 0:20:02and a mushroom cream sauce.
0:20:11 > 0:20:14I like the mushrooms and the cheese on the flat mushroom.
0:20:14 > 0:20:15I don't like the fennel.
0:20:15 > 0:20:18It's not great and I think you can cook all right,
0:20:18 > 0:20:22but this is what happens if you start cooking without a plan.
0:20:22 > 0:20:26- I know.- I think everything tastes really good, I do,
0:20:26 > 0:20:28and I have to tell you, I was a little bit frightened at first,
0:20:28 > 0:20:30because I saw a bowl of mash, I saw a mushroom,
0:20:30 > 0:20:34I saw bits and pieces of it, but your flavours are good.
0:20:34 > 0:20:37I just wish you'd have started with an idea of exactly what it was
0:20:37 > 0:20:38you were going to do.
0:20:40 > 0:20:43It's the hardest thing I've ever done in my life and I've done a lot
0:20:43 > 0:20:47of hard things in my life, but that is the hardest thing I've ever done.
0:20:48 > 0:20:52Sarah picked the sweet ingredients and used them
0:20:52 > 0:20:55to create a chocolate cheesecake with a pistachio
0:20:55 > 0:20:58and biscuit base, drizzled with a cherry Kirsch sauce.
0:21:05 > 0:21:08I've got to tell you off a little bit, because you're supposed to be
0:21:08 > 0:21:11making a cherry dessert and you've unashamedly made a chocolate one.
0:21:11 > 0:21:13Sorry.
0:21:13 > 0:21:16When you get a little bit of cherry, it's divine, because it's
0:21:16 > 0:21:21the flavour of a really nice dessert wine against all the sweetness.
0:21:22 > 0:21:24It's soft, it's sweet, it's a lovely dessert.
0:21:26 > 0:21:28But I'd like to see more cherry.
0:21:32 > 0:21:35It's been a very, very stressful, emotional day, so it would be a
0:21:35 > 0:21:38shame to have gone through all that not to get through.
0:21:41 > 0:21:43Gabin chose the mushrooms
0:21:43 > 0:21:46and has made mushroom-filled tortellini, topped with leeks
0:21:46 > 0:21:48and shaved truffle,
0:21:48 > 0:21:52with a white wine, mushroom, cream and chilli sauce.
0:21:52 > 0:21:56What you've got in front of me is a good-looking plate of food.
0:21:56 > 0:21:58- Thank you. - Hope it tastes good.- Me too!
0:22:06 > 0:22:08I quite like the tortellini,
0:22:08 > 0:22:11I quite like the leeks and then you are hit with this sauce, which is
0:22:11 > 0:22:13sharp and sour from lemon
0:22:13 > 0:22:15and on your tongue is the burning of chilli.
0:22:16 > 0:22:18- Just a little bit too much for me. - OK.
0:22:18 > 0:22:20I'm impressed you made your own pasta,
0:22:20 > 0:22:23I am, and I do like the filling.
0:22:23 > 0:22:27However, pasta normally comes with a creamy, soft sauce.
0:22:27 > 0:22:29It's almost vinegar sharp.
0:22:29 > 0:22:34There's a white wine in there and also it's got a real kick of chilli.
0:22:34 > 0:22:36It's like a paint stripper on your palate.
0:22:40 > 0:22:42Gutted really.
0:22:42 > 0:22:45I have so much chilli that what's mild to me
0:22:45 > 0:22:49blows other people's heads off, so I need to kind of, if I do get
0:22:49 > 0:22:50through, which is very unlikely,
0:22:50 > 0:22:53I need to kind of rein that in a little bit.
0:22:58 > 0:23:02One of you is going to leave the competition.
0:23:02 > 0:23:05John and I have got to have a chat. Off you go. Thank you.
0:23:11 > 0:23:14Not a great invention test, but we do know they're going to be nervous,
0:23:14 > 0:23:17especially the early rounds. I mean, invention test is never easy.
0:23:17 > 0:23:19Listen, I think the only one that goes straight through here is
0:23:19 > 0:23:22Sarah and her cheesecake.
0:23:22 > 0:23:25It tasted nice, it was really nice.
0:23:25 > 0:23:28Sarah's cheesecake was good. The best part - the cherry jam on top.
0:23:28 > 0:23:30I agree, Sarah goes through.
0:23:30 > 0:23:34Andy made us a medley of mushrooms, but with the mashed potatoes
0:23:34 > 0:23:36and the white beans and the cream sauce,
0:23:36 > 0:23:39it was all a bit sloppy on the plate.
0:23:39 > 0:23:42I don't know what the judges are going to say about the other two
0:23:42 > 0:23:44guys, but the way I feel at the moment with everything,
0:23:44 > 0:23:46I just feel like I'm homeward bound.
0:23:46 > 0:23:49I didn't mind Gabin's dish quite as much as you.
0:23:49 > 0:23:51How he made that sauce, I'm not quite sure,
0:23:51 > 0:23:55but the tortellini - great idea. The filling - really nice.
0:23:55 > 0:23:59That sauce actually masked the decent work that he did
0:23:59 > 0:24:00by making his own pasta.
0:24:02 > 0:24:06One of these guys has shown more cookery skill than the other.
0:24:06 > 0:24:10You know what's coming up next.
0:24:10 > 0:24:12Which of these can cope with it?
0:24:23 > 0:24:27Well done, you three. An invention test is tough, isn't it?
0:24:29 > 0:24:33Two of you will join Juanita and Jack.
0:24:35 > 0:24:37The person leaving us...
0:24:44 > 0:24:47..is Andy. Thanks, Andy.
0:24:53 > 0:24:54I tried my best,
0:24:54 > 0:24:58but I was up against some tough competition there.
0:24:58 > 0:24:59I wouldn't have missed it for the world.
0:24:59 > 0:25:02It's something I'll never regret and I'll never forget.
0:25:07 > 0:25:08THEY LAUGH
0:25:11 > 0:25:13Well done, Sarah. Well done, Gabin.
0:25:17 > 0:25:20That feels amazing and completely unexpected.
0:25:22 > 0:25:26Very pleased. Relieved. Very, very relieved.
0:25:27 > 0:25:30I'm over the moon, I'm so happy. So happy.
0:25:30 > 0:25:32I don't look it but I am!
0:25:57 > 0:26:00Today, you are cooking for a quarterfinal place.
0:26:02 > 0:26:06You're cooking not just for Gregg and I, but for finalists
0:26:06 > 0:26:08and champions of MasterChef.
0:26:08 > 0:26:11Three people who made their way through the competition,
0:26:11 > 0:26:14all the way to the end.
0:26:14 > 0:26:18Daksha Mistry, Dean Edwards and Mat Follas.
0:26:20 > 0:26:25You have two courses to deliver. Your main course in one hour.
0:26:25 > 0:26:31Your dessert 15 minutes later. Ladies and gentlemen, let's cook.
0:26:47 > 0:26:49I'm pretty confident that these dishes,
0:26:49 > 0:26:52if I execute them correctly, will get me through.
0:26:52 > 0:26:54I'm not going home without a fight.
0:26:56 > 0:26:59Sarah, you actually don't seem as nervous as you were
0:26:59 > 0:27:00in the last couple of rounds.
0:27:00 > 0:27:04No, I've sort of decided to get over that and just get on with it.
0:27:04 > 0:27:08- Put my game face on and just forget about it.- What are you making?
0:27:08 > 0:27:12I'm making cod with tarragon gnocchi, samphire,
0:27:12 > 0:27:15- mussels and a lemon butter sauce. - OK.
0:27:15 > 0:27:18I really, really love fish, I live near the sea,
0:27:18 > 0:27:19so it's really accessible to me,
0:27:19 > 0:27:22samphire is really accessible to me, so it's something...
0:27:22 > 0:27:26It's not exactly from home, because gnocchi is from Italy,
0:27:26 > 0:27:27but it's essence of home.
0:27:27 > 0:27:29Dessert?
0:27:29 > 0:27:30I'm doing shortbread millefeuille,
0:27:30 > 0:27:33which in the middle will have lemon cream and raspberries.
0:27:33 > 0:27:35That's not easy because shortbread is quite heavy,
0:27:35 > 0:27:38cream in itself is not particularly sturdy.
0:27:38 > 0:27:40- Have you practised this?- Yes.
0:27:40 > 0:27:44- I had a few leaning towers. - I bet you did.- Good luck, Sarah.
0:27:44 > 0:27:45Thank you very much.
0:27:50 > 0:27:52Sarah, she's got many things to balance.
0:27:52 > 0:27:54Balance cod and mussels and gnocchi
0:27:54 > 0:27:56and a sauce that will match all three.
0:27:56 > 0:28:00If she manages that, I'm going to be mightily, mightily impressed.
0:28:08 > 0:28:11Cooking for ex-MasterChef winners
0:28:11 > 0:28:15and finalists is incredibly nerve-racking.
0:28:15 > 0:28:19Their expectations will be amazingly high.
0:28:25 > 0:28:27Jack, what are you cooking for us?
0:28:27 > 0:28:30OK. So I'm going to do a mushroom stuffed chicken ballotine
0:28:30 > 0:28:33with polenta and a chicken sauce,
0:28:33 > 0:28:36and a grilled radicchio with some crispy chicken skin on the top.
0:28:36 > 0:28:38Dessert is?
0:28:38 > 0:28:41A white chocolate custard infused with truffle oil,
0:28:41 > 0:28:45grilled peaches and a lemon thyme praline.
0:28:45 > 0:28:50- Well, truffle and white chocolate custard!- Is this not a massive risk?
0:28:50 > 0:28:52White chocolate and truffle oil?
0:28:52 > 0:28:54I think if people don't like truffle,
0:28:54 > 0:28:58then they might not be receptive to it and it's not the sweetest dish,
0:28:58 > 0:29:00- it's quite savoury, it's quite rich. - Best of luck.
0:29:04 > 0:29:10I think Jack's menu sounds delicious and very, very daring.
0:29:11 > 0:29:13What is really exciting me
0:29:13 > 0:29:17and scaring me in equal measure is a white chocolate custard,
0:29:17 > 0:29:21which could be really quite too sweet, with truffle!
0:29:22 > 0:29:24I don't know how anybody else,
0:29:24 > 0:29:27and I mean anybody else, is going to feel about it.
0:29:27 > 0:29:30It is double, double daring in the extreme.
0:29:41 > 0:29:43I have a good poker face,
0:29:43 > 0:29:47so even though I might look calm, on the inside I'm panicking massively.
0:29:48 > 0:29:49They're amazing cooks out there
0:29:49 > 0:29:52and I just don't think there's going to be any room for mistakes.
0:29:54 > 0:29:56It's fair to say that you made a great impression
0:29:56 > 0:29:59- with your calling card, Juanita. - Yeah. Thank you very much.
0:29:59 > 0:30:03Very chuffed. Wonderful as it was to get such amazing comments yesterday,
0:30:03 > 0:30:06I'm worried I've set the bar too high and now you're going to be
0:30:06 > 0:30:09- disappointed with what I cook next, so...- Your menu is?
0:30:09 > 0:30:11So for main I'm going to cook Iberico pork
0:30:11 > 0:30:14and that's going to be served with some coco de paimpol beans.
0:30:14 > 0:30:18I'm going to make a parsley and sourdough crumb to go on the top
0:30:18 > 0:30:21and then for dessert, I'm doing an orange curd tart
0:30:21 > 0:30:25with a mascarpone cream, with rose and cardamom.
0:30:25 > 0:30:27What are the danger points of these two dishes?
0:30:27 > 0:30:30It's mainly concerns with my dessert really,
0:30:30 > 0:30:33because, I think, the pork dish I'm pretty comfortable with.
0:30:33 > 0:30:36- I'm very excited about your menu. - Thank you very much.
0:30:39 > 0:30:43Iberico pork, fed on acorns out of Spain, and it's really,
0:30:43 > 0:30:46really rich and woody and beautiful,
0:30:46 > 0:30:49served with something spicy and that's exactly what she's doing.
0:30:49 > 0:30:52The way that Juanita has to cook that piece of pork is completely
0:30:52 > 0:30:55different from any other style of pork in the whole world.
0:30:55 > 0:30:57It's like cooking a piece of steak.
0:30:57 > 0:30:59Just...done.
0:31:05 > 0:31:08I'm very pleased to still be here.
0:31:08 > 0:31:11It's hard enough cooking for John and Gregg, so these guys,
0:31:11 > 0:31:15I just hope they're not as intimidating.
0:31:15 > 0:31:17Gabin, you've got a big smile on your face now.
0:31:17 > 0:31:19You seem to have relaxed into it.
0:31:19 > 0:31:22I've got to. If I don't smile, I'll be in tears, I'll be in bits.
0:31:22 > 0:31:23What's your menu?
0:31:23 > 0:31:27I got sea bass on a cauliflower and mushroom puree.
0:31:27 > 0:31:32Dessert is a Bakewell tart with Earl Grey ice cream.
0:31:32 > 0:31:36- Why these dishes?- All my favourite things. Absolutely love sea bass.
0:31:36 > 0:31:40I've cooked it umpteen times and I'm a Bakewell tart man.
0:31:40 > 0:31:43- I'm a Bakewell tart man. - I LOVE a Bakewell tart.
0:31:48 > 0:31:50Gabin says he love sea bass. Great.
0:31:50 > 0:31:52That means he's cooked it a lot, which means we're going to get
0:31:52 > 0:31:55a lovely piece of sea bass with crispy skin. Well, that's the hope.
0:31:57 > 0:32:00What worries me about this Bakewell tart is that Gabin is making
0:32:00 > 0:32:04one great big one. I'd rather he made little ones. You know why?
0:32:04 > 0:32:07- They're quicker to cook. - 15 minutes on the first course.
0:32:07 > 0:32:0915 minutes to go, please.
0:32:30 > 0:32:34MasterChef as an experience was one I will never ever forget.
0:32:36 > 0:32:37When I did this round,
0:32:37 > 0:32:40I actually cooked for real food critics
0:32:40 > 0:32:41and it was terrifying.
0:32:41 > 0:32:44I think the steak's been nicely cooked.
0:32:44 > 0:32:47This steak is absolutely exactly as I ordered it.
0:32:51 > 0:32:54What I want to see today is people keeping it simple,
0:32:54 > 0:32:56but I want them to execute it well.
0:32:57 > 0:33:00I came in not knowing much.
0:33:00 > 0:33:02I was a home cook.
0:33:02 > 0:33:03It threw me in the deep end.
0:33:03 > 0:33:05You know, it was like,
0:33:05 > 0:33:08"Whoa! What's going on here?"
0:33:08 > 0:33:10SHE SIGHS
0:33:10 > 0:33:14My advice to the contestants is stick to what you know,
0:33:14 > 0:33:16do what your heart tells you.
0:33:17 > 0:33:20When I did this round, it was really tough.
0:33:20 > 0:33:23I struggled with things being undercooked and overcooked.
0:33:25 > 0:33:28The appearance of an oyster thrown on top of a...
0:33:28 > 0:33:31steak is like a really giant bogey.
0:33:31 > 0:33:33I was lucky to get through.
0:33:35 > 0:33:37I think if somebody's got that spark
0:33:37 > 0:33:40and they're showing something nice, then I'm nice.
0:33:40 > 0:33:43If they're just copying or doing something from a recipe book,
0:33:43 > 0:33:44do you know what? I get pretty grumpy.
0:33:44 > 0:33:47- It's nice to be back and see a few familiar faces.- Yes.- Yeah.
0:33:51 > 0:33:54- Right. Big fella, you've got four minutes.- Come on, Gabin!
0:33:57 > 0:34:00Sea bass with mushroom and cauliflower puree.
0:34:00 > 0:34:04I mean, there's a lot of vegetable elements on this dish.
0:34:04 > 0:34:06The sea bass is lovely if it's cooked well.
0:34:06 > 0:34:08It has to be crispy skin.
0:34:08 > 0:34:10I'm quite looking forward to it.
0:34:14 > 0:34:16- GREGG:- Pressure this, mate, isn't it, eh?
0:34:16 > 0:34:19Yeah, not like cooking for two kids and a wife.
0:34:21 > 0:34:23- Is that your puree?- Yeah.
0:34:34 > 0:34:35Come on. Come on. Come on.
0:34:35 > 0:34:38Fish on, then go and I think you'll be on time.
0:34:40 > 0:34:41That looks nice, mate.
0:34:43 > 0:34:45- Well done!- Good job.
0:34:54 > 0:34:58I've made a pan-fried sea bass
0:34:58 > 0:35:01with a mushroom and cauliflower puree,
0:35:01 > 0:35:03buttered spinach,
0:35:03 > 0:35:04fried leek
0:35:04 > 0:35:05and some samphire.
0:35:05 > 0:35:07I hope you enjoy it.
0:35:07 > 0:35:09Thank you.
0:35:13 > 0:35:15My fish is totally uncooked.
0:35:15 > 0:35:17I mean, I can't eat this fish.
0:35:17 > 0:35:19The flavours are not nice at all.
0:35:19 > 0:35:22- MAT:- The puree is a bad idea, I don't know what he was thinking.
0:35:22 > 0:35:24- But, despite all of that, he's seasoned it.- Yeah.
0:35:24 > 0:35:26And he's seasoned it well.
0:35:26 > 0:35:28It's a classic case of someone trying to overcomplicate
0:35:28 > 0:35:30and bring too many elements to the table.
0:35:30 > 0:35:33You know, if he spent a little bit less time on his garnish,
0:35:33 > 0:35:36and more time on getting the main elements of his dish correct,
0:35:36 > 0:35:38he could have had a good dish here.
0:35:41 > 0:35:44Your piece of fish is cooked, mine isn't cooked, mine's inedible.
0:35:44 > 0:35:47That puree - it's grey, it's wet, it's sludgy
0:35:47 > 0:35:48and it's quite nasty.
0:36:02 > 0:36:05We've all eaten Bakewell tarts many, many times in our lives.
0:36:05 > 0:36:07Classic, classic dessert.
0:36:07 > 0:36:09HE SIGHS
0:36:09 > 0:36:11You've got that Earl Grey ice cream.
0:36:12 > 0:36:13It could work.
0:36:13 > 0:36:15How's the Bakewell tart coming?
0:36:15 > 0:36:17- HE SIGHS - It's touch and go.
0:36:17 > 0:36:19It needs about another five/six minutes.
0:36:19 > 0:36:22- How's the ice cream? - The ice cream needs the same.
0:36:22 > 0:36:24- I've put it in the blast chiller. - Oh, you are going to be very late.
0:36:24 > 0:36:26I am, yeah.
0:36:26 > 0:36:27It's not good. It's not good.
0:36:31 > 0:36:32It's getting there.
0:36:34 > 0:36:35Oh, no!
0:36:41 > 0:36:44It's cos I put it on the top and I usually do it on the middle.
0:36:44 > 0:36:47But, to try and get it on time...
0:36:58 > 0:37:01- There we go.- Are you putting icing sugar or anything on top?
0:37:01 > 0:37:02- Yeah.- It smells good.
0:37:03 > 0:37:06- Better.- A little bit of white dust across the top.
0:37:06 > 0:37:09You don't need me to tell you you are very, very late.
0:37:09 > 0:37:11Yeah.
0:37:11 > 0:37:12You're done.
0:37:21 > 0:37:24- I really apologise for being late. - DEAN: Thank you.
0:37:25 > 0:37:28For dessert, I've done a Bakewell tart
0:37:28 > 0:37:31with Earl Grey ice cream.
0:37:31 > 0:37:32- Thank you.- Thank you.
0:37:40 > 0:37:42The pastry on the bottom...
0:37:42 > 0:37:45is not really cooked through enough. In actual fact...
0:37:46 > 0:37:48..it's pretty raw.
0:37:48 > 0:37:50I think, the ice cream, the custard has caught
0:37:50 > 0:37:52when he's been making the ice cream.
0:37:52 > 0:37:55I don't know what's going on with the Earl Grey, I can't taste Earl Grey.
0:37:55 > 0:37:57Erm... Yeah, a shame.
0:37:59 > 0:38:01The flavour of the fresh raspberry jam and almonds
0:38:01 > 0:38:03is a lovely, lovely thing.
0:38:03 > 0:38:05Unfortunately, I've got a burnt top
0:38:05 > 0:38:07and curdled ice cream sitting underneath it.
0:38:08 > 0:38:10HE SIGHS
0:38:12 > 0:38:14Today was really daunting
0:38:14 > 0:38:16and really scary.
0:38:16 > 0:38:19That's the best I can do in that time.
0:38:19 > 0:38:20I really worked hard.
0:38:24 > 0:38:26- How are you feeling, Jack? - I'm all right, yeah.
0:38:26 > 0:38:29- On time?- Yeah. - Confident?- Yeah.
0:38:29 > 0:38:30Good lad.
0:38:39 > 0:38:42Jack's main - chicken ballotine with polenta,
0:38:42 > 0:38:44radicchio and a chicken sauce.
0:38:44 > 0:38:46Good skills on show there, as well.
0:38:46 > 0:38:50Doing a ballotine and cooking that correctly, rolling it.
0:38:50 > 0:38:53That should be a good plate of food, I'm looking forward to that.
0:38:54 > 0:38:56Five minutes, Jack.
0:38:59 > 0:39:01Get everything ready to go, Jack, please.
0:39:01 > 0:39:02Sauces, polenta - nice and hot.
0:39:15 > 0:39:16Nice, Jack.
0:39:21 > 0:39:23Very, very nice.
0:39:28 > 0:39:30- Sauce and crackling.- Yeah.
0:39:30 > 0:39:32Is that crackling?
0:39:33 > 0:39:35Oh... It's caught on the edge, it'll be fine.
0:39:35 > 0:39:37CRACKLES
0:39:45 > 0:39:47- GREGG:- Hey-hey, careful, careful, careful...
0:39:50 > 0:39:51- All right?- Done.
0:39:51 > 0:39:53That's lovely. Go in there proud.
0:39:53 > 0:39:55- Go on, mate.- Good job.- Very good.
0:39:55 > 0:39:56Very good.
0:40:03 > 0:40:07I've cooked for you today chicken ballotine, stuffed with mushrooms
0:40:07 > 0:40:09with polenta, a chicken sauce,
0:40:09 > 0:40:10grilled radicchio
0:40:10 > 0:40:13and crispy chicken skin. I hope you enjoy it.
0:40:13 > 0:40:14ALL: Thank you.
0:40:15 > 0:40:18That looks really appetising.
0:40:18 > 0:40:20I just can't wait to get stuck in, to be honest.
0:40:24 > 0:40:27The crispy chicken skin definitely gives me
0:40:27 > 0:40:29- that little bit of texture that I was looking for.- Yeah.
0:40:29 > 0:40:31It's got a nice bit of caramelisation.
0:40:31 > 0:40:34I always find radicchio is a bit too bitter for me.
0:40:34 > 0:40:35I don't mind that bitterness
0:40:35 > 0:40:38because I think it contrasts the whole dish
0:40:38 > 0:40:40and it actually balances the whole dish.
0:40:40 > 0:40:42At this stage of the competition, I think
0:40:42 > 0:40:44he's showing a huge amount of promise.
0:40:44 > 0:40:46I think it's very good cooking.
0:40:48 > 0:40:52They are big, big flavours amongst that chicken and that radicchio.
0:40:52 > 0:40:53It's a good-looking plate.
0:40:53 > 0:40:56I admire the young fellow, I really do.
0:40:56 > 0:40:59I'd like a little bit more seasoning throughout the whole lot.
0:41:00 > 0:41:02Whoa, whoa, whoa - 15 minutes, yeah?
0:41:02 > 0:41:03- Yeah.- Until pudding?- Got it.
0:41:06 > 0:41:10So for Jack's dessert, we've got peaches with white chocolate,
0:41:10 > 0:41:13truffle custard and a thyme praline.
0:41:13 > 0:41:15Some interesting flavours going on there.
0:41:15 > 0:41:17The whole menu looks really nice.
0:41:17 > 0:41:20The truffle part is the only thing that's worrying me.
0:41:24 > 0:41:26Don't stir it.
0:41:26 > 0:41:27It's caramel, don't stir it.
0:41:30 > 0:41:32- Eight minutes, Jack.- OK.
0:41:34 > 0:41:36- If this works, it'll be exceptional. - Yeah.
0:41:44 > 0:41:46- It's still not set.- Oh...
0:41:46 > 0:41:48That's because it's not brown.
0:41:48 > 0:41:50Simplest thing. Right?
0:41:54 > 0:41:56- Done?- Done.
0:41:56 > 0:41:58- Well done, you're on time.- Good.
0:41:58 > 0:41:59- Well done, Jack.- Thank you.
0:42:05 > 0:42:06Hi.
0:42:06 > 0:42:08- DAKSHA:- Thank you.
0:42:08 > 0:42:10For dessert, I've cooked a white chocolate custard
0:42:10 > 0:42:13infused with truffle oil,
0:42:13 > 0:42:15with grilled peaches,
0:42:15 > 0:42:17an almond praline, that is a little bit soft,
0:42:17 > 0:42:19so my apologies for that.
0:42:19 > 0:42:22- I hope you enjoy it. - DAKSHA:- Thank you very much.
0:42:24 > 0:42:26DEAN: The peaches smell great.
0:42:32 > 0:42:33If this dish didn't have truffles in it,
0:42:33 > 0:42:36I think the whole dish would be absolutely lovely.
0:42:36 > 0:42:39The peaches are lovely and soft but, unfortunately,
0:42:39 > 0:42:41I can taste truffle. So...
0:42:41 > 0:42:43That's where it stops.
0:42:43 > 0:42:45The truffle gives it a real woodlandy flavour.
0:42:45 > 0:42:47- I quite like it.- I'm with you there.
0:42:47 > 0:42:49I'm pleasantly surprised.
0:42:49 > 0:42:51For me, the star of the show is the peaches.
0:42:51 > 0:42:55They're literally the juiciest, most flavoursome, soft peaches
0:42:55 > 0:42:56I've had in a long, long time.
0:42:56 > 0:42:58If he'd got the praline on,
0:42:58 > 0:43:01that would have been an amazing dish.
0:43:06 > 0:43:08Jack got in a bit of a panic with this.
0:43:08 > 0:43:10Peaches and custard are a lovely thing.
0:43:10 > 0:43:12Peaches, custard and truffle oil?
0:43:12 > 0:43:13Not a lovely thing.
0:43:16 > 0:43:18The main was OK, I think.
0:43:18 > 0:43:22But I ran out of time, towards the end, for the dessert
0:43:22 > 0:43:27and served something that I'm not 100% happy with.
0:43:27 > 0:43:28PAN SIZZLES
0:43:29 > 0:43:31You've got five minutes, please, Juanita.
0:43:31 > 0:43:33- Doable?- Yes.
0:43:33 > 0:43:34Good.
0:43:38 > 0:43:40Juanita's menu...
0:43:40 > 0:43:42Spanish inspired, so we've got Iberico pork
0:43:42 > 0:43:44with coco de paimpol beans,
0:43:44 > 0:43:46parsley crumb and a chicken jus.
0:43:46 > 0:43:48If you're cooking Iberico pork,
0:43:48 > 0:43:50you need to do it justice, I'm afraid.
0:43:52 > 0:43:53- GREGG:- Cooked how you want?
0:43:53 > 0:43:54Yes.
0:43:54 > 0:43:56Come on, let's go!
0:43:56 > 0:43:58- Oh! - SHE CHUCKLES
0:44:00 > 0:44:02- You need to shift now, Juanita.- Yeah.
0:44:02 > 0:44:03Lovely...
0:44:04 > 0:44:06Nice.
0:44:06 > 0:44:08Nice, nice, nice.
0:44:17 > 0:44:19- JOHN:- Anything else? - No, that's it, that's done.
0:44:19 > 0:44:22- Checked your plates?- Yeah. - Good. Go.
0:44:32 > 0:44:35So what I've cooked for you is, secreto Iberico pork,
0:44:35 > 0:44:38which is sat on some coco de paimpol bean stew.
0:44:38 > 0:44:41You've got a parsley and sourdough crumb.
0:44:41 > 0:44:43- I hope you enjoy it. - Thank you.- Thank you.
0:44:44 > 0:44:46This plate looks amazing.
0:44:46 > 0:44:48The aromas coming off it are fantastic.
0:44:53 > 0:44:55I really, really like this.
0:44:55 > 0:44:58I love the smoky flavour of the paprika and the chorizo.
0:44:58 > 0:45:00The crumb on there is a bit of a revelation for me.
0:45:00 > 0:45:03Really nice, adds a texture.
0:45:03 > 0:45:05I'd eat this every day of the week, not a problem.
0:45:05 > 0:45:07The pork, for me, is absolutely spot on.
0:45:07 > 0:45:10That is exceptional cooking for this stage of the competition.
0:45:10 > 0:45:13The flavours are absolutely fantastic.
0:45:13 > 0:45:16I would eat this, happily,
0:45:16 > 0:45:18and pay for it, happily, too.
0:45:20 > 0:45:22Ooh!
0:45:25 > 0:45:27This is why I love our job.
0:45:27 > 0:45:29Do you know that, it tastes good,
0:45:29 > 0:45:31it is good. It's just...
0:45:31 > 0:45:32It makes me happy.
0:45:32 > 0:45:35That is a very clever, full of flavour,
0:45:35 > 0:45:38understated, beautiful dish, actually.
0:45:41 > 0:45:43Dessert - 15 minutes.
0:45:47 > 0:45:48An orange tart.
0:45:48 > 0:45:51There's lots to go wrong.
0:45:51 > 0:45:53She's showing her skills of pastry,
0:45:53 > 0:45:56whether it's undercooked, whether it's cracked and overcooked.
0:45:57 > 0:46:00It's a very good combination, orange and cardamom.
0:46:00 > 0:46:02I think if she takes it easy with the cardamom,
0:46:02 > 0:46:03it'll be lovely.
0:46:12 > 0:46:13- GREGG:- A beautiful plate.
0:46:13 > 0:46:16- Oh!- Tarto collapso.
0:46:16 > 0:46:18- OK.- Stick it back together again.
0:46:18 > 0:46:20Nothing to see there. Perfect!
0:46:20 > 0:46:23Well done, you. Absolutely lovely.
0:46:23 > 0:46:25Go on, go get 'em!
0:46:25 > 0:46:27- Thank you.- Well done, Juanita. - Thanks.
0:46:30 > 0:46:31Hello again.
0:46:32 > 0:46:35Here's your dessert.
0:46:35 > 0:46:38I've cooked you an orange curd tart.
0:46:38 > 0:46:41You've got a mascarpone cream with rose and cardamom
0:46:41 > 0:46:44and you've got an almond and orange brittle over the top.
0:46:44 > 0:46:45I hope you enjoy it.
0:46:45 > 0:46:47Thank you. Thanks.
0:46:48 > 0:46:50This presentation's amazing.
0:46:50 > 0:46:52I'm expecting this to taste spot-on.
0:46:58 > 0:46:59The taste is absolutely balanced.
0:46:59 > 0:47:02I thought the cardamom might just overpower it
0:47:02 > 0:47:05but it's coming through but it's not overpowering.
0:47:05 > 0:47:06Everything marries together.
0:47:06 > 0:47:09The whole thing, the cream, the brittle...
0:47:09 > 0:47:11And the tartness is quite nice, as well.
0:47:11 > 0:47:13This is finals level cooking.
0:47:13 > 0:47:15The quality of this.
0:47:15 > 0:47:17This isn't what you'd expect at this stage, at all.
0:47:22 > 0:47:24Oh, my word.
0:47:24 > 0:47:25I know it's early days
0:47:25 > 0:47:27but this lady looks like she might be the real McCoy.
0:47:27 > 0:47:29She's good, isn't she?
0:47:35 > 0:47:37I am so glad that's over.
0:47:37 > 0:47:40That was really intense.
0:47:40 > 0:47:41Really, really hard work.
0:47:41 > 0:47:44Only one small disaster with a crumbly pie,
0:47:44 > 0:47:46but I've given that to John and Gregg so, hopefully,
0:47:46 > 0:47:48they'll forgive me for that.
0:47:51 > 0:47:54Sarah, are you going to put that fish in the oven?
0:47:54 > 0:47:55You've got four minutes.
0:48:03 > 0:48:07Sarah's main course, cod with tarragon gnocchi,
0:48:07 > 0:48:10mussels, samphire and lemon butter sauce - brilliant.
0:48:10 > 0:48:12The only thing that she needs to be very careful
0:48:12 > 0:48:14is the cooking of the cod.
0:48:14 > 0:48:16Now, it's a very delicate fish.
0:48:16 > 0:48:18Overcook it and it's not nice.
0:48:18 > 0:48:20It's absolutely atrocious.
0:48:22 > 0:48:25How long do you think those pieces of cod will take in the oven?
0:48:25 > 0:48:27- About seven, eight minutes.- Oooh!
0:48:27 > 0:48:30- What, you expect to be five, six minutes late?- Yeah.
0:48:30 > 0:48:32If I don't want to serve them raw fish.
0:48:32 > 0:48:34Which I don't.
0:48:39 > 0:48:40That's not right.
0:48:40 > 0:48:43- Not right?- No. - What's the matter with it?
0:48:43 > 0:48:44It's really, really sour.
0:48:44 > 0:48:46What are you going to do?
0:48:46 > 0:48:48I'm just going to do some butter instead, I think,
0:48:48 > 0:48:52- just to coat the gnocchi.- Better be quick, cos we've got to get this food out.
0:48:52 > 0:48:54- Four minutes over now.- Yeah.
0:48:56 > 0:48:58Are they cooked?
0:48:58 > 0:49:00- Yeah.- Hurray!
0:49:00 > 0:49:01Let's have the cod.
0:49:13 > 0:49:15Sarah, you've got to go. Come on.
0:49:18 > 0:49:20You're eight minutes over.
0:49:20 > 0:49:23Well done. Straight back for your dessert.
0:49:23 > 0:49:25Well done. You did it, you did it, you did it.
0:49:29 > 0:49:31Oh, my word.
0:49:33 > 0:49:35Hiya. I'm so sorry I'm late.
0:49:35 > 0:49:37Thank you.
0:49:38 > 0:49:41So I have for you pan-roasted cod with mussels,
0:49:41 > 0:49:44samphire and tarragon gnocchi with a butter sauce.
0:49:44 > 0:49:45Thank you.
0:49:47 > 0:49:50The smells are nice. You know, it smells of the sea.
0:49:50 > 0:49:53- Yeah, it smells nice. - It smells really nice and fresh.
0:49:58 > 0:50:01Well, it's cooked well. It's cooked right through.
0:50:01 > 0:50:04But I feel that there's no seasoning on the fish at all.
0:50:04 > 0:50:06It's really bland.
0:50:06 > 0:50:09The tarragon and the little bit of lemon that's through there
0:50:09 > 0:50:12and those mussels - those flavours for me are clashing.
0:50:12 > 0:50:14The gnocchi is...
0:50:14 > 0:50:18claggy. You know, it sticks to the roof of your mouth.
0:50:18 > 0:50:19And we're missing the sauce,
0:50:19 > 0:50:22which was going to hopefully carry the rest of the dish.
0:50:25 > 0:50:27Those gnocchi are too heavy.
0:50:28 > 0:50:31There isn't anywhere near enough flavour to match that cod.
0:50:31 > 0:50:32Therefore, it's a little plain.
0:50:36 > 0:50:39- 15 minutes, then your dessert, yeah?- Yeah.
0:50:43 > 0:50:44SHE EXHALES
0:50:46 > 0:50:49Sarah's dessert is shortbread millefeuille
0:50:49 > 0:50:52with raspberry and lemon cream.
0:50:52 > 0:50:54My favourite.
0:50:54 > 0:50:56The shortbread needs to deliver.
0:50:56 > 0:51:00It needs to be really buttery, have a nice little crunch to it as well.
0:51:00 > 0:51:03If that's not right, it's out the window for me.
0:51:04 > 0:51:06A minute and a half to go.
0:51:09 > 0:51:11Yay!
0:51:11 > 0:51:13- Right, got to get the lid on that. - Yes.
0:51:14 > 0:51:16There you go.
0:51:16 > 0:51:17Just icing sugar.
0:51:17 > 0:51:20That's sitting up nice and firm and proud, isn't it, that?
0:51:23 > 0:51:24There you are.
0:51:25 > 0:51:27- Good to go?- I am.- Well done.
0:51:27 > 0:51:29Look at that. On time! You caught up.
0:51:29 > 0:51:31- Well done.- Thank you.- Well done.
0:51:44 > 0:51:47You have a shortbread millefeuille with raspberries and lemon cream.
0:51:47 > 0:51:48Thank you very much.
0:51:50 > 0:51:51It looks pretty.
0:51:57 > 0:51:59The shortbread is so short.
0:51:59 > 0:52:00It's lovely.
0:52:00 > 0:52:03And the whole combination of the raspberries and the cream
0:52:03 > 0:52:05and the shortbread is delicious.
0:52:05 > 0:52:07I've got a sweet tooth, and it's too sweet for me.
0:52:07 > 0:52:09It needs the lemon,
0:52:09 > 0:52:12and I'm not convinced she put any lemon in that curd.
0:52:16 > 0:52:19The biscuits are really nicely made. I like the texture of the cream.
0:52:19 > 0:52:22But all together, it's just way too sweet for me.
0:52:28 > 0:52:31I feel incredibly stressed and disappointed.
0:52:31 > 0:52:34The cod just took forever. That's why I was late.
0:52:35 > 0:52:37Didn't go as planned, unfortunately.
0:52:43 > 0:52:46I have to say, I came in here with high expectations,
0:52:46 > 0:52:48and some of them delivered.
0:52:48 > 0:52:51A couple of disappointing plates, though.
0:52:54 > 0:52:57For me, there's one person who's done a great, great job,
0:52:57 > 0:53:01and that's Juanita. I think her two courses were superb,
0:53:01 > 0:53:04and I think pretty much without fault.
0:53:04 > 0:53:06That piece of pork - a thing of joy.
0:53:06 > 0:53:10Juanita followed up the lovely pork dish with a wonderful dessert.
0:53:10 > 0:53:12It looked pretty and it was delicious.
0:53:12 > 0:53:15I mean, the lady looks to be class. Real class.
0:53:15 > 0:53:17She goes straight through.
0:53:17 > 0:53:21I really want to say, as much as I get terrified before the challenges,
0:53:21 > 0:53:23I'm loving, loving, loving the experience,
0:53:23 > 0:53:25and I'm learning lots.
0:53:25 > 0:53:27Jack has definitely got skill.
0:53:27 > 0:53:30I mean, that chicken that he had wrapped in the Parma ham
0:53:30 > 0:53:32was absolutely delicious.
0:53:32 > 0:53:35For me, a little bit more seasoning in every single part of that dish.
0:53:35 > 0:53:38But I thought it was a great thing.
0:53:38 > 0:53:43We knew that Jack's custard flavoured with truffle was daring.
0:53:43 > 0:53:45No matter whether you liked it or not,
0:53:45 > 0:53:47it remained a very, very simple dish
0:53:47 > 0:53:50in comparison to the skills shown in his main course.
0:53:50 > 0:53:52I would be absolutely gutted if I left today.
0:53:52 > 0:53:55But at the same time I'd be incredibly proud.
0:53:55 > 0:53:56I've definitely given it my all.
0:53:56 > 0:53:58Intense. Very, very intense.
0:53:59 > 0:54:02Sarah's main course was a piece of cod, mussels,
0:54:02 > 0:54:04tarragon gnocchi, samphire and lemon butter sauce.
0:54:04 > 0:54:06Didn't quite turn out the way she wanted it.
0:54:06 > 0:54:08The gnocchi were a little bit hard.
0:54:08 > 0:54:10But I liked the tarragon, with the little slippery bit of butter
0:54:10 > 0:54:12and the sweet mussels.
0:54:12 > 0:54:14Sarah's dessert was OK.
0:54:14 > 0:54:15It didn't have any faults.
0:54:15 > 0:54:18But it actually didn't excite anybody.
0:54:18 > 0:54:21Not me, not you, most certainly not the three MasterChef finalists
0:54:21 > 0:54:23that we invited here today.
0:54:23 > 0:54:25There's a certain amount of competence there,
0:54:25 > 0:54:28but there's nothing to really excite.
0:54:29 > 0:54:31Really annoyed at myself, cos I know I can do better.
0:54:31 > 0:54:33It's one thing to go out on your best.
0:54:33 > 0:54:36It's another thing to go out on your worst.
0:54:36 > 0:54:38- SHE LAUGHS - Oh!
0:54:40 > 0:54:42Gabin did not have a good round.
0:54:42 > 0:54:45We had issues with Gabin's fish, and mine was raw.
0:54:45 > 0:54:48Then we had a Bakewell tart that was burnt on the top
0:54:48 > 0:54:49and raw on the bottom.
0:54:49 > 0:54:51I feel for Gabin today.
0:54:51 > 0:54:53That's the pressure of MasterChef.
0:54:54 > 0:54:58Even if I go home today, I've learnt loads.
0:54:58 > 0:55:00I've had an amazing time.
0:55:01 > 0:55:03Who stays?
0:55:03 > 0:55:04Who goes?
0:55:16 > 0:55:17There was some good food today.
0:55:17 > 0:55:21There's no doubt all four of you worked extremely hard.
0:55:24 > 0:55:26There were some ups and downs.
0:55:26 > 0:55:29It wasn't all plain sailing, that's for sure.
0:55:30 > 0:55:33We have three quarterfinal places,
0:55:33 > 0:55:36which means that one of you is leaving the competition.
0:55:36 > 0:55:37The person leaving us...
0:55:44 > 0:55:46..is Gabin.
0:55:46 > 0:55:48Sorry, Gabin. Thanks very much.
0:55:53 > 0:55:56I am sad to be leaving. It was a strong group.
0:55:56 > 0:55:57I'll be watching at home,
0:55:57 > 0:55:59and I'll be learning as much as I can.
0:56:01 > 0:56:02Oh, my God!
0:56:02 > 0:56:04Group hug!
0:56:06 > 0:56:08I feel absolutely shellshocked.
0:56:08 > 0:56:10I just can't believe it. I really can't.
0:56:11 > 0:56:15I was all geared up to go home and sit and be depressed,
0:56:15 > 0:56:17but I don't have to!
0:56:18 > 0:56:22Feels amazing! Just, like, really happy, really chuffed.
0:56:23 > 0:56:26- Going to be smiling for ages. - SHE LAUGHS
0:56:27 > 0:56:29MasterChef quarterfinalist - that feels good.
0:56:29 > 0:56:30Feels really good.
0:56:32 > 0:56:34There is a pint with my name on it somewhere,
0:56:34 > 0:56:37- and I can't wait to have it, I'll tell you that much. - HE LAUGHS
0:56:40 > 0:56:43Tomorrow, five more cooks battle it out
0:56:43 > 0:56:45for a place in the quarterfinal.
0:56:51 > 0:56:52Cut yourself?
0:56:53 > 0:56:55This isn't going to work.
0:56:56 > 0:56:58Argh! For crying out loud!
0:57:00 > 0:57:02I just think it's miraculous.