0:00:02 > 0:00:04MasterChef is back.
0:00:04 > 0:00:06Searching for the country's best amateur cook.
0:00:08 > 0:00:11How long does a pigeon normally take? Until it's cooked. SHE LAUGHS
0:00:11 > 0:00:14I need some spoons, two spoons, please.
0:00:14 > 0:00:15Bingo.
0:00:15 > 0:00:18Each week, ten new contestants battle for a place
0:00:18 > 0:00:21in Friday's quarterfinal.
0:00:21 > 0:00:23I think it's magnificent.
0:00:23 > 0:00:26Only the strongest will make it through to the final challenges.
0:00:27 > 0:00:29Argh!
0:00:30 > 0:00:32Can I just say, that's not frightening at all.
0:00:32 > 0:00:34So clever, so brilliant.
0:00:34 > 0:00:38That's what it's all about, great cooks, great food, great endeavour.
0:00:38 > 0:00:40I've lost some weight, I'm ready to get fat again.
0:00:50 > 0:00:54These five amateurs all think they've got what it takes
0:00:54 > 0:00:55to become MasterChef.
0:01:00 > 0:01:02Cooking is my life's work.
0:01:02 > 0:01:04I feel, well, I know it's what I was born to do.
0:01:06 > 0:01:09Everything about ingredients and food just excites me,
0:01:09 > 0:01:12because it's a never-ending journey.
0:01:12 > 0:01:14If they like my food, I don't think
0:01:14 > 0:01:16you'll be able to keep the smile off my face.
0:01:16 > 0:01:17SHE LAUGHS
0:01:17 > 0:01:21But at the end of today's heat, only three will become quarterfinalists.
0:01:32 > 0:01:34This is your first round.
0:01:34 > 0:01:35This is your calling card.
0:01:35 > 0:01:38One dish that tells us what sort of cook you really are.
0:01:39 > 0:01:43Show us something exciting, demonstrate some skill.
0:01:45 > 0:01:47Ladies and gentlemen, one hour and 15 minutes.
0:01:47 > 0:01:49Let's cook.
0:01:59 > 0:02:01I'm completely obsessed with cooking.
0:02:01 > 0:02:05I think about food constantly, I think about eating constantly.
0:02:05 > 0:02:08plan my holidays about what I'm going to eat and where,
0:02:08 > 0:02:10so it is just the thing I think about more than anything.
0:02:18 > 0:02:20How did you get into food?
0:02:20 > 0:02:22My dad's a really good cook.
0:02:22 > 0:02:24Um...so he does Sunday dinner every single Sunday
0:02:24 > 0:02:26for my whole of my life.
0:02:26 > 0:02:28And he's a feeder, so he loves feeding people.
0:02:28 > 0:02:30And I think it just rubbed off a bit on me.
0:02:30 > 0:02:32And what do you like to cook?
0:02:32 > 0:02:33Love pies, love my puddings.
0:02:33 > 0:02:37Love making anything sweet, I've got a proper sweet tooth.
0:02:37 > 0:02:39Oh, that's good. Well, what are you making now?
0:02:39 > 0:02:40I'm making an apple tart.
0:02:40 > 0:02:43It's going to be spiced with cinnamon and cardamom.
0:02:43 > 0:02:46I'm making a vanilla creme anglaise and then I'm doing
0:02:46 > 0:02:48just an almond praline for a bit of texture.
0:02:51 > 0:02:53What a lovely idea.
0:02:53 > 0:02:56As long as the tart pastry is thin and buttery and crisp,
0:02:56 > 0:02:59and the creme anglaise is not curdled and full of vanilla,
0:02:59 > 0:03:00that's great.
0:03:01 > 0:03:03But Jen's using Bramley apples.
0:03:03 > 0:03:04And they are sharp.
0:03:06 > 0:03:10The biggest thing that's going to stand out is the flavour.
0:03:10 > 0:03:11I am big on flavour.
0:03:13 > 0:03:15I just want for them to not even say,
0:03:15 > 0:03:19but facial expression, to be like, "What is this?"
0:03:19 > 0:03:20Like, "This is so good!"
0:03:20 > 0:03:22That reaction.
0:03:22 > 0:03:24To be shocked in a good way.
0:03:25 > 0:03:27Noma's got for us short ribs.
0:03:27 > 0:03:29She serving with sadza.
0:03:29 > 0:03:32And it's just cornmeal, but it's got no flavour at all.
0:03:32 > 0:03:34And that, in itself, I think it's a big risk.
0:03:35 > 0:03:39She's going to serve all that with creamed mushrooms and spinach.
0:03:39 > 0:03:43And at the same time, she also has on her bench a butternut squash
0:03:43 > 0:03:45and she's got some carrots frying.
0:03:45 > 0:03:47Where they're all going, I'm not quite sure.
0:03:51 > 0:03:53How good a cook are you?
0:03:53 > 0:03:55I believe I'm excellent and there is room for improvement.
0:03:55 > 0:03:58You're excellent but there's room for improvement?
0:03:58 > 0:04:01Yes, there's always room for improvement. So not quite excellent.
0:04:01 > 0:04:02So not quite excellent. So, good!
0:04:02 > 0:04:03THEY LAUGH
0:04:03 > 0:04:05So, I'm good, but I'm getting better.
0:04:05 > 0:04:07I believe I have a gift, cooking is my gift.
0:04:07 > 0:04:11So, I've come here to be the master of that gift and to develop it
0:04:11 > 0:04:13and harness it and make it flourish.
0:04:20 > 0:04:2225 minutes gone.
0:04:27 > 0:04:30Surgeons generally are quite competitive people,
0:04:30 > 0:04:33even though sometimes we maybe don't admit it.
0:04:33 > 0:04:35But I think a lot of my friends would probably say that!
0:04:39 > 0:04:42Why would a surgeon come on MasterChef?
0:04:42 > 0:04:44Erm, I've always enjoyed cooking.
0:04:44 > 0:04:48It's something that I do to relax to kind of de-stress from work.
0:04:48 > 0:04:52And the knife skills are...translatable, should we say?
0:04:52 > 0:04:53SHE LAUGHS
0:04:53 > 0:04:54What are you cooking now?
0:04:54 > 0:04:58Today I'm doing spiced poached plums with a sabayon,
0:04:58 > 0:05:00a ginger tuile and a ginger crumble.
0:05:00 > 0:05:04I'm intrigued to see how surgery translates into dessert.
0:05:07 > 0:05:09Kath's are very, very British.
0:05:09 > 0:05:11Really British, a celebration of plums and ginger,
0:05:11 > 0:05:13all the lovely things with spice.
0:05:14 > 0:05:17Exciting, interesting, as long as it's got texture.
0:05:24 > 0:05:25My family all love cooking.
0:05:25 > 0:05:27It gets competitive sometimes.
0:05:27 > 0:05:30We have to, like, split out meals and each do a course.
0:05:30 > 0:05:32We can't all be cooking at the same time.
0:05:37 > 0:05:40Jacob, you have got stuff everywhere.
0:05:40 > 0:05:42Yeah. That bench, this bench.
0:05:42 > 0:05:46I've never seen a bench that looks like this, ever.
0:05:46 > 0:05:49What is going on? This is how I cook. Erm...
0:05:50 > 0:05:51It's a creative process.
0:05:51 > 0:05:52What is it you're making?
0:05:52 > 0:05:55So, I'm making like a Tunisian couscous
0:05:55 > 0:05:57with a vegetable stew that goes with it.
0:05:57 > 0:06:00Griddled chicken and a roast garlic yoghurt.
0:06:00 > 0:06:04It's the kind of cuisine where you fill the table with lots of different dishes
0:06:04 > 0:06:07and kind of assemble it yourself, so we'll see how it works as a dish.
0:06:07 > 0:06:10So, are you going to serve it on lots of different plates or...? No, I've gone for a...
0:06:10 > 0:06:13I've lost it now, but there is one plate somewhere.
0:06:13 > 0:06:16I'm not surprised you've lost it, Jacob! HE LAUGHS
0:06:19 > 0:06:24Look, I love a couscous-cum-tagine-cum-style of spicy vegetable thing.
0:06:24 > 0:06:27But right now I don't think Jacob actually knows what
0:06:27 > 0:06:29the finished dish is going to look like. BLENDER WHIRS
0:06:29 > 0:06:31You would think he'd come in here with a plan!
0:06:36 > 0:06:38You have 15 minutes left.
0:06:41 > 0:06:43More mess than I've seen in a playground.
0:06:43 > 0:06:44But anyway, it's smelling good.
0:06:51 > 0:06:54Because of the way I grew up and not really having a really great cook
0:06:54 > 0:06:57in the family that I could learn from, it was down to me.
0:06:57 > 0:07:00And as such I've just tried to absorb as much as possible
0:07:00 > 0:07:02in the time that I've been cooking.
0:07:05 > 0:07:07Mark.
0:07:07 > 0:07:08The contrast with your bench
0:07:08 > 0:07:12and other people's benches, like Jacob's, is quite...quite startling.
0:07:12 > 0:07:14It is. Isn't it just?
0:07:14 > 0:07:16Simple is best, maybe.
0:07:16 > 0:07:17Do you think so? Yeah.
0:07:17 > 0:07:21Let's focus on a few good flavours rather than lots.
0:07:21 > 0:07:24We're going for a nice cut of beef there,
0:07:24 > 0:07:29just fried to about a medium-rare, flavoured with garlic and thyme.
0:07:29 > 0:07:32A horseradish mash. I'm doing crispy kale, parsnip crisps.
0:07:34 > 0:07:39And then we are doing a sauce of marrowbone and beef stock.
0:07:39 > 0:07:40What do you want from MasterChef?
0:07:42 > 0:07:44I'm getting it already. The experience.
0:07:44 > 0:07:47I want other people outside of my family to actually try my food
0:07:47 > 0:07:49and tell me whether I'm any good.
0:07:49 > 0:07:50Cheers, Mark.
0:07:52 > 0:07:55Mark, I feel, is making a very bold statement,
0:07:55 > 0:07:57because he's keeping it really classic.
0:07:57 > 0:08:00The beef's got to be cooked absolutely wonderfully.
0:08:00 > 0:08:03There's got to be the right amount of horseradish to give punch
0:08:03 > 0:08:04in that mashed potato.
0:08:04 > 0:08:07And the sauce, the sauce is the thing that makes it all.
0:08:07 > 0:08:10It's got to be rich, it's got to be deep, it's got to be dark.
0:08:12 > 0:08:1410 minutes left, OK?
0:08:14 > 0:08:15WHISK WHIRS
0:08:15 > 0:08:17This isn't going to work.
0:08:19 > 0:08:21I may start again. SHE TURNS WHISK OFF
0:08:24 > 0:08:27The chickpeas didn't cook the first time through,
0:08:27 > 0:08:29but they're in the pressure cooker again.
0:08:29 > 0:08:32The other elements are there, I think,
0:08:32 > 0:08:33unless I've forgotten something.
0:08:35 > 0:08:36Or lost something.
0:08:38 > 0:08:40Yeah, there's not a lot of space, I think.
0:08:45 > 0:08:46Two minutes!
0:08:47 > 0:08:51Put whatever's going on a plate on a plate now!
0:09:06 > 0:09:07Right.
0:09:07 > 0:09:09Stop!
0:09:18 > 0:09:21That looks amazing. I had a complete disaster. My tuile's broken
0:09:21 > 0:09:23and my sabayon is completely flat.
0:09:23 > 0:09:25It looks gorgeous, that looks spectacular.
0:09:25 > 0:09:27I hope it tastes better than it looks.
0:09:27 > 0:09:29Kath, pud time, please.
0:09:33 > 0:09:35First up is surgeon Kath.
0:09:35 > 0:09:39Her calling card is a dessert of spiced poached plums,
0:09:39 > 0:09:43topped with sabayon, ginger crumble and a ginger tuile.
0:09:51 > 0:09:53Your flavour's very good.
0:09:53 > 0:09:55Spiced plums, there is a hint of ginger in there as well.
0:09:55 > 0:09:59However the sabayon is not a sabayon, it's not light like a sabayon,
0:09:59 > 0:10:00it's become mousse texture.
0:10:00 > 0:10:04It's made it a little thick and a little bit too sweet for me.
0:10:05 > 0:10:07I don't mind the sabayon being that thick at all.
0:10:07 > 0:10:10A sabayon really can be, you know, a little bit creamy,
0:10:10 > 0:10:13but plums, sabayon, ginger, crumble and a biscuit.
0:10:13 > 0:10:14I think that's brilliant.
0:10:14 > 0:10:18I am unsure, but John loves it. You wouldn't expect that from a pudding, would you? No!
0:10:18 > 0:10:19SHE LAUGHS
0:10:22 > 0:10:24I know I could have done it a bit better,
0:10:24 > 0:10:27but, you know, the comments are encouraging.
0:10:27 > 0:10:29Overall, fairly pleased.
0:10:36 > 0:10:40Software consultant Mark has served his fillet of beef with
0:10:40 > 0:10:43horseradish mash, crispy kale and parsnips,
0:10:43 > 0:10:45and a bone marrow sauce.
0:10:55 > 0:11:00Your beef is beautifully cooked for me.
0:11:00 > 0:11:06And you've got some browning on the outside.
0:11:06 > 0:11:09it's just like blowing me away with pepper and salt.
0:11:09 > 0:11:13However, I love the flavours you've created.
0:11:13 > 0:11:18Thank you. Absolutely ace.
0:11:18 > 0:11:21because of the bone marrow in the background, which is wonderful.
0:11:21 > 0:11:24And I love your bravery of a piece of beef with mashed potato.
0:11:25 > 0:11:31Yeah, I'm happy. I...we'll...
0:11:31 > 0:11:37Yeah, I'm proud of the dish I made.
0:11:37 > 0:11:39GREGG LAUGHS
0:11:40 > 0:11:44Management consultant Jacob has served a stew of chickpeas,
0:11:44 > 0:11:47carrots, celery and pumpkin,
0:11:47 > 0:11:51together with chicken flavoured with pomegranate and red pepper paste,
0:11:51 > 0:11:56with preserved lemon, roast garlic yoghurt, home-made couscous
0:11:56 > 0:11:59and a cabbage, sesame and date syrup salad.
0:12:02 > 0:12:06It's very difficult to get form and shape and presentation
0:12:06 > 0:12:09when you're putting on to one plate what is normally half a banquet.
0:12:09 > 0:12:10Mm-hm.
0:12:17 > 0:12:21Your chicken is, it's got a sort of bitter smokiness which goes
0:12:21 > 0:12:24really nice with the rich creaminess of the yolk with the garlic.
0:12:24 > 0:12:27Your spicy sort of vegetable soup-cum-tagine-y
0:12:27 > 0:12:29type of fare here is lovely.
0:12:29 > 0:12:32Really, really addictive and smoky with pepper paste.
0:12:32 > 0:12:35It's a really interesting plate of food. Really interesting plate of food.
0:12:35 > 0:12:39There's subtlety where it needs to be, there's real strength and punch
0:12:39 > 0:12:43where it needs to be - it's like an Aladdin's Cave of flavour wonders.
0:12:43 > 0:12:45You could dip in and out wherever you wanted.
0:12:45 > 0:12:46Plate is messy.
0:12:49 > 0:12:51On the whole I'm pleased with how it went.
0:12:51 > 0:12:54I'm kicking myself a bit for working a bit chaotically
0:12:54 > 0:12:56and not giving myself enough time at the end.
0:13:01 > 0:13:06Nutrition student Noma has made beef short ribs with carrots,
0:13:06 > 0:13:10pepper and chilli on butternut squash puree with creamy spinach,
0:13:10 > 0:13:14mushroom and courgettes, topped with sadza.
0:13:24 > 0:13:29The flavour on your beef is superb.
0:13:29 > 0:13:32and smokiness as well, really good.
0:13:32 > 0:13:33Your sadza doesn't taste of anything.
0:13:33 > 0:13:36It's not supposed to, it's purely there as a texture
0:13:36 > 0:13:38to mop up everything else, a bit like rice.
0:13:38 > 0:13:39Norma, this is good. Thank you.
0:13:41 > 0:13:44I like your spinach puree with the mushrooms,
0:13:44 > 0:13:46but I feel as though the creamed spinach doesn't necessarily
0:13:46 > 0:13:48belong with my short ribs. OK.
0:13:49 > 0:13:50But the flavour is fantastic.
0:13:53 > 0:13:58First thing he said, the flavour, I was just like, "Yes! The flavour, yes!"
0:13:58 > 0:14:00So, I think they have now...
0:14:00 > 0:14:02a rough idea of what my cooking's about.
0:14:06 > 0:14:09Last up is mortgage adviser Jen.
0:14:09 > 0:14:13Her calling card is a cinnamon spiced apple tart
0:14:13 > 0:14:17with an almond praline and a vanilla creme anglaise.
0:14:17 > 0:14:18It could be tidied up a little bit.
0:14:20 > 0:14:21Yes.
0:14:28 > 0:14:30Your pastry's good. Firm.
0:14:30 > 0:14:33The apples inside are sweet and we all know apple and cinnamon,
0:14:33 > 0:14:36it's like a cuddle to me, a cuddle on a plate.
0:14:36 > 0:14:38You've put sharp Bramley across the top, which is controversial,
0:14:38 > 0:14:40because it's a cooking apple.
0:14:40 > 0:14:44However I love the contrast with the sweetness of everything else.
0:14:44 > 0:14:46There's definitely a cook about you, Jen. Thank you.
0:14:48 > 0:14:50For me, the issue is about the amount of cinnamon.
0:14:50 > 0:14:53It's almost medicinal.
0:14:53 > 0:14:54But great little tart.
0:14:54 > 0:14:55Yeah, good job.
0:14:57 > 0:15:00It didn't go as well as it had when I'd been practising, but it wasn't
0:15:00 > 0:15:03all bad feedback, they did have some nice things to say about it, so, OK.
0:15:07 > 0:15:09A great round, I think.
0:15:09 > 0:15:12Five very different cooks, five very different plates of food.
0:15:14 > 0:15:17The deal is that we're going to choose our favourite cook
0:15:17 > 0:15:20and those two cooks will go straight through to the next round.
0:15:24 > 0:15:27My favourite dish...
0:15:33 > 0:15:36..was cooked by Mark.
0:15:36 > 0:15:39Congratulations! Straight through.
0:15:43 > 0:15:49My favourite dish...
0:15:53 > 0:15:56...was cooked by Noma.
0:16:01 > 0:16:04So, Mark and Noma, thank you very much indeed.
0:16:04 > 0:16:07You guys can leave us, thank you.
0:16:17 > 0:16:18I'm happy enough. I'm ecstatic.
0:16:18 > 0:16:21It felt like a weight was lifted off me as soon as my name came up.
0:16:21 > 0:16:24I went, really? Is there anyone else called Mark in this?
0:16:29 > 0:16:32You are now cooking to stay in the competition.
0:16:33 > 0:16:36This is an invention test.
0:16:36 > 0:16:38Under the cloths in front of you, there's an ingredient
0:16:38 > 0:16:43to make a savoury dish or ingredients to make a sweet dish.
0:16:44 > 0:16:46Reveal your ingredients.
0:16:50 > 0:16:53The contestants must now choose whether to make a savoury dish
0:16:53 > 0:16:59using guinea fowl, or a sweet dish using ginger.
0:17:00 > 0:17:05Your choice, but you must showcase that main ingredient.
0:17:07 > 0:17:11You'll have one hour to cook us one plate of food.
0:17:11 > 0:17:16At the end of this, one of you is leaving the competition. Let's cook.
0:17:23 > 0:17:26I think I could turn out a very good plate of food that is flavoursome
0:17:26 > 0:17:29and hopefully enough to get me through.
0:17:29 > 0:17:31I'm quite excited.
0:17:31 > 0:17:32I like improvisation.
0:17:32 > 0:17:34I'm going to give myself a lot of time at the end
0:17:34 > 0:17:36to make the plate look nice.
0:17:36 > 0:17:37Probably do a bit less.
0:17:50 > 0:17:52So, how do you pick yourself up?
0:17:52 > 0:17:55How do you motivate yourself in the second round?
0:17:55 > 0:17:58This partridge, pheasant, I don't even know what it is,
0:17:58 > 0:18:01but it's quite exciting to cook something different. Guinea fowl.
0:18:01 > 0:18:02Guinea fowl, yes.
0:18:02 > 0:18:05I've got the legs in here, I'm going to try
0:18:05 > 0:18:06and make some sort of ragu.
0:18:06 > 0:18:09I've got a sage pasta in the fridge.
0:18:09 > 0:18:11I'm not even sure what the dish is going to be in the end yet
0:18:11 > 0:18:14but we'll work that out.
0:18:14 > 0:18:16Where's the fig going? That's a good point.
0:18:18 > 0:18:20I haven't worked that one out yet!
0:18:28 > 0:18:31Figs work in sweet and savoury dishes, they absolutely do.
0:18:31 > 0:18:36However, fig and pasta? That's the problem.
0:18:36 > 0:18:39Pasta bolognese, pasta ragu, absolutely. Pasta and figs? No.
0:18:39 > 0:18:42No, no, no, no, no, no.
0:18:43 > 0:18:4725 minutes gone. You have 35 minutes left.
0:18:54 > 0:18:57Kath is making us a chocolate and ginger tart.
0:18:57 > 0:19:02She's serving it with a ginger cream and a praline.
0:19:03 > 0:19:07I like Kath's ideas. It's just whether she can execute it.
0:19:12 > 0:19:14Why did you go for dessert again and not savoury?
0:19:14 > 0:19:16I know you're a pudding man
0:19:16 > 0:19:18and I know you didn't think that my dessert was necessarily
0:19:18 > 0:19:20up to scratch the last time and I wanted to try
0:19:20 > 0:19:22and prove to you that I can do a good pud.
0:19:22 > 0:19:23I thought it was good, though.
0:19:23 > 0:19:26Hopefully this will be better than good.
0:19:33 > 0:19:36You have 20 minutes left.
0:19:47 > 0:19:50Jen's making us a pear and ginger cake with poached pears,
0:19:50 > 0:19:53walnuts and a ginger cream.
0:19:53 > 0:19:55She's made the ginger cream from the ginger biscuits,
0:19:55 > 0:19:57which I think is a lovely idea.
0:20:00 > 0:20:02The thing is now that we are going to have a hot cake
0:20:02 > 0:20:04and if she puts the ginger cream on top of that,
0:20:04 > 0:20:06it will melt everywhere.
0:20:06 > 0:20:10I think she's going to have to think about her presentation really fast.
0:20:14 > 0:20:17Jen, you've gone for puddings again? Yes. Why?
0:20:17 > 0:20:19So, when you announced the challenge,
0:20:19 > 0:20:21I was convinced I was definitely going to do savoury
0:20:21 > 0:20:24and then when I lifted it and it was ginger, I absolutely love ginger.
0:20:24 > 0:20:27It's one of my favourite things to eat and cook with.
0:20:27 > 0:20:29I've had some amazing ginger puddings,
0:20:29 > 0:20:32so it just seemed like I've got to do it.
0:20:37 > 0:20:40Have you over-whipped it? I think so. You think so?
0:20:40 > 0:20:43Look at it, you can tell it's over-whipped. Well, yeah.
0:20:43 > 0:20:47You got enough to do some more? I'm going to do some more. Yep.
0:20:47 > 0:20:51Because of the biscuits, I couldn't tell until it had split.
0:20:59 > 0:21:02You have just ten minutes. Ten minutes.
0:21:07 > 0:21:09I'm worried that I got water in the last lot of pasta
0:21:09 > 0:21:11so I'm making another lot.
0:21:11 > 0:21:12I don't know if I'll have time.
0:21:14 > 0:21:17If I can get it in the pan in the next minute, I'll be happy.
0:21:22 > 0:21:24You've got two minutes left.
0:21:40 > 0:21:4160 seconds!
0:21:49 > 0:21:51Put it on a plate. Quick!
0:21:55 > 0:21:58OK, stop. Thank you very much.
0:21:58 > 0:22:00Well done. Time's up.
0:22:06 > 0:22:09Jacob chose to cook with the guinea fowl
0:22:09 > 0:22:12and has made a ravioli stuffed with leg meat,
0:22:12 > 0:22:17served with wilted spinach and sage, alongside slices of guinea fowl
0:22:17 > 0:22:21breast with a fig chutney and a red wine and chocolate sauce.
0:22:23 > 0:22:26We've got two main courses on here on one plate.
0:22:34 > 0:22:38I like your ravioli with ragu, and the sauce and the spinach
0:22:38 > 0:22:40and the sage. I think it's a nice thing.
0:22:40 > 0:22:42Then I jumped to the other side of the plate
0:22:42 > 0:22:45and I've got this really sharp, very, very sour
0:22:45 > 0:22:50sweet fig tomato chutney with my piece of guinea fowl.
0:22:50 > 0:22:52The two don't belong together.
0:22:52 > 0:22:54Right.
0:22:54 > 0:22:56It slightly confuses what the dish is.
0:22:56 > 0:22:59And you put yourself under so much pressure doing it.
0:23:00 > 0:23:03But you've got skill.
0:23:03 > 0:23:05At some point, you'd have to give a plate of food
0:23:05 > 0:23:07and stop giving a banquet, at some stage.
0:23:09 > 0:23:12It could have gone better, it could have gone worse.
0:23:12 > 0:23:14Maybe I tried to do too much.
0:23:14 > 0:23:17It's just, did the two halves come together?
0:23:17 > 0:23:20Kath went for the sweet option and has made a chocolate
0:23:20 > 0:23:26and stem ginger tart with spun sugar and a ginger cream.
0:23:26 > 0:23:31It's a bit rough. Yeah.
0:23:38 > 0:23:41I really like the heat of the ginger in there.
0:23:41 > 0:23:42I like the flavour of your ganache, even though
0:23:42 > 0:23:58it hasn't got the smoothest of finish. I like your pastry.
0:23:58 > 0:24:00It just needs to be a little bit smarter.
0:24:00 > 0:24:03Either fill the tart right up to the top and get a hot knife
0:24:03 > 0:24:05and run it across the top to give it a sheen.
0:24:05 > 0:24:12It just needs to be elevated a bit more.
0:24:12 > 0:24:14I think that chocolate and ginger
0:24:14 > 0:24:17is quite a well recognised combination that works.
0:24:25 > 0:24:29and has served a pear and ginger cake with ginger cream
0:24:29 > 0:24:31and chopped walnuts,
0:24:31 > 0:24:34diced poached pears and a ginger syrup.
0:24:34 > 0:24:37I had planned to cut the cake in half,
0:24:37 > 0:24:39pipe the cream in the middle and then pipe it on top as well.
0:24:39 > 0:24:43Yeah. But it would have melted, so I had to rethink.
0:24:43 > 0:24:45Because the cake was hot? Yes. I understand.
0:24:52 > 0:24:54Soft, well made cake.
0:24:54 > 0:24:59Poached pears on the side, walnuts and the cream,
0:25:00 > 0:25:02It tastes really good to me.
0:25:02 > 0:25:03Really good.
0:25:03 > 0:25:05I like it.
0:25:05 > 0:25:07Again, I'd like it to look better
0:25:07 > 0:25:09but I understand why you couldn't decorate a hot cake.
0:25:09 > 0:25:10I get it.
0:25:13 > 0:25:14It wasn't perfect.
0:25:14 > 0:25:16They did have things that I can improve on,
0:25:16 > 0:25:19but, overall, I'm pleased with how it went.
0:25:20 > 0:25:24It's been a good round. A really interesting round.
0:25:24 > 0:25:28One of you is going to be leaving the competition.
0:25:28 > 0:25:29We'll have a conversation.
0:25:29 > 0:25:31We will call you in as soon as we possibly can.
0:25:31 > 0:25:32Thanks very much indeed.
0:25:41 > 0:25:43Do you know what the big problem is here?
0:25:43 > 0:25:44Those three can cook.
0:25:48 > 0:25:51I think Jen's combinations of ingredients was absolutely lovely.
0:25:51 > 0:25:55I mean, that sponge that she made with the pear inside was beautiful.
0:25:55 > 0:25:57I thought it was a tasty, tasty thing.
0:25:57 > 0:25:59All of us had good points and bad points.
0:25:59 > 0:26:01I think it's really hard to judge at the moment
0:26:01 > 0:26:03but I just hope that I showed enough skill,
0:26:03 > 0:26:06that they think I deserve to go through.
0:26:06 > 0:26:08I've never seen anybody cook like Jacob.
0:26:08 > 0:26:10Jacob cooks in a very, very unusual way.
0:26:10 > 0:26:11He is like a magpie.
0:26:11 > 0:26:13Comes around and picks bits up
0:26:13 > 0:26:14and he puts them all together on one plate.
0:26:14 > 0:26:18And then trying to think about a fig and tomato sauce with a ravioli.
0:26:18 > 0:26:19Uh-uh uh-uh uh-uh!
0:26:19 > 0:26:22However, he's got skill. He's very, very creative.
0:26:22 > 0:26:24He's very, very adventurous.
0:26:24 > 0:26:26I think, when I get the result,
0:26:26 > 0:26:28I'll know if I'm pleased or not.
0:26:28 > 0:26:32It's very hard to tell which way it's going to go.
0:26:32 > 0:26:35Kath is showing good skill. Good cookery skills.
0:26:35 > 0:26:37Be able to make a chocolate ganache, be able to make pastry.
0:26:37 > 0:26:40You didn't like the chocolate combination with ginger.
0:26:40 > 0:26:41I thought it was really good.
0:26:41 > 0:26:43I think that it was just a bit rough and a bit rugged.
0:26:43 > 0:26:46And I think, with an hour in an invention test,
0:26:46 > 0:26:47a tart with some chocolate ganache
0:26:47 > 0:26:50could be a sexy thing if you want it to be.
0:26:50 > 0:26:53I'm just beginning to kind of get into my stride
0:26:53 > 0:26:56but I am a bit concerned that the one going home could be me.
0:26:56 > 0:26:58In this round, because it's been so strong,
0:26:58 > 0:27:01it's a bit of a shame we've got to lose one of them.
0:27:14 > 0:27:15Wow. What a day.
0:27:15 > 0:27:18What a day!
0:27:18 > 0:27:19And I tell you what,
0:27:19 > 0:27:21it was as close as that.
0:27:21 > 0:27:23As close as that.
0:27:27 > 0:27:29The person leaving us...
0:27:32 > 0:27:34..is Kath.
0:27:34 > 0:27:35Thanks, Kath.
0:27:40 > 0:27:42It's not like I crashed and burned.
0:27:42 > 0:27:44You know, I didn't have a disaster.
0:27:44 > 0:27:48There were just people that perhaps showed a little bit more skill.
0:27:48 > 0:27:51I think it was a fairly close-run thing.
0:27:55 > 0:27:56It's nerve-racking!
0:27:56 > 0:27:58They really draw it out!
0:28:32 > 0:28:33I have to level with you,
0:28:33 > 0:28:36this is a big step up.
0:28:36 > 0:28:39We've invited some guests in to try your food.
0:28:39 > 0:28:43The first three winners of MasterChef with me and John,
0:28:43 > 0:28:45Thomasina Miers,
0:28:45 > 0:28:47Peter Bayless,
0:28:47 > 0:28:49Steven Wallis.
0:28:52 > 0:28:56Your two courses - first course in one hour,
0:28:56 > 0:28:5815 minutes later your dessert.
0:29:01 > 0:29:03Let's cook.
0:29:20 > 0:29:21Cut yourself?
0:29:21 > 0:29:22Elevate your hand.
0:29:24 > 0:29:26Are you all right? Yeah, I'm fine. Sure? Yeah.
0:29:26 > 0:29:28I just want it to stop bleeding and I want to carry on.
0:29:28 > 0:29:30Go and have a rest.
0:29:30 > 0:29:32He's cut himself quite badly
0:29:32 > 0:29:35so he's presently just stepped out of the kitchen
0:29:35 > 0:29:36to try and calm himself down
0:29:36 > 0:29:40and, hopefully, he's going to be OK to continue cooking.
0:29:46 > 0:29:49Jen's doing a very, very classic mini rack of lamb
0:29:49 > 0:29:52with a minted pea puree, potato fondant and a port sauce.
0:29:53 > 0:29:57And dessert is a chocolate fondant with raspberries.
0:29:57 > 0:29:59The pitfalls are massive
0:29:59 > 0:30:01because everybody has an expectation.
0:30:02 > 0:30:06It's... There's just nowhere to hide if I do anything wrong
0:30:06 > 0:30:08but I'm hoping that all the practice that I've done
0:30:08 > 0:30:10is going to pay off and I will do well.
0:30:12 > 0:30:14Jen, how does it feel to be here?
0:30:14 > 0:30:15It's a bit nerve-racking.
0:30:15 > 0:30:17I absolutely love Thomasina Miers
0:30:17 > 0:30:20so I think I'll get a bit starstruck seeing her
0:30:20 > 0:30:22but, you know, they've gone through this process
0:30:22 > 0:30:25so, hopefully, you know, they understand what we're going through
0:30:25 > 0:30:28to try and get everything done in the time that we've got.
0:30:45 > 0:30:49Noma, you made a great splash with your short ribs. Yes, thank you.
0:30:49 > 0:30:52Are we getting a similar style today?
0:30:52 > 0:30:53No, today is completely different.
0:30:53 > 0:30:56I want to show you a different side of me.
0:30:56 > 0:30:59I am all about African food and food that I grew up cooking
0:30:59 > 0:31:03but, today, I'm making herb-dressed steak
0:31:03 > 0:31:07with potatoes stuffed with wild mushroom, creamy sauce.
0:31:07 > 0:31:10And, for my dessert, I'm making a fruitcake.
0:31:10 > 0:31:12I never order dessert when I go out
0:31:12 > 0:31:15so this is not my strongest point
0:31:15 > 0:31:17but I love making muffins, so this is like a muffin mix,
0:31:17 > 0:31:21just made in a very stylish and pretty version.
0:31:26 > 0:31:29I thought, if I try and really push the boat
0:31:29 > 0:31:32and do something I don't know how to do, I think I'm going to flop,
0:31:32 > 0:31:33so I just thought,
0:31:33 > 0:31:38"Let me just combine things that I think will taste good."
0:31:38 > 0:31:39When she said fruitcake...
0:31:39 > 0:31:42It's a banana and a carrot cake with raisins in it,
0:31:42 > 0:31:44served with a berry coulis.
0:31:44 > 0:31:46It sounds quite out there.
0:31:47 > 0:31:49My mind is open.
0:31:51 > 0:31:53Hey, you all right? I'm all right.
0:31:53 > 0:31:56You sure? Great boy. Well done.
0:32:03 > 0:32:06Mark's now started cooking his two courses
0:32:06 > 0:32:08and I'm really pleased he's here
0:32:08 > 0:32:11because it's touch and go whether he actually came back or not.
0:32:13 > 0:32:15The main course - spaghetti vongole.
0:32:15 > 0:32:19One of my favourite bowls of spaghetti in the whole wide world.
0:32:19 > 0:32:22Salty, lovely clams, a hint of chilli,
0:32:22 > 0:32:25lots and lots of parsley, a little bit of garlic
0:32:25 > 0:32:27and the water that you cook the spaghetti in
0:32:27 > 0:32:30coming together to make the lovely rich sauce,
0:32:30 > 0:32:32taking up the flavours of the sea.
0:32:33 > 0:32:36I love eating it but where's the skill?
0:32:36 > 0:32:39Where's the enterprise? Where's the endeavour?
0:32:43 > 0:32:45The dessert... I have no idea.
0:32:45 > 0:32:46Disc of biscuit,
0:32:46 > 0:32:47Chantilly cream,
0:32:47 > 0:32:49some chocolate ganache,
0:32:49 > 0:32:52a peanut butter caramel sauce
0:32:52 > 0:32:53and then a lemon verbena.
0:32:53 > 0:32:56Lemon verbena is a really strong herb.
0:32:56 > 0:32:58It sounds really interesting.
0:33:05 > 0:33:07and that the main course, as beautiful as it may be,
0:33:07 > 0:33:09is relatively simple in comparison.
0:33:09 > 0:33:12Yes, I've got two children with very sweet teeth
0:33:12 > 0:33:15and they love to have a good moreish dessert
0:33:15 > 0:33:17and it's a great finish for a dinner.
0:33:17 > 0:33:18It's all tactical?
0:33:18 > 0:33:20Yes.
0:33:23 > 0:33:27I spent all last night sat in my pants on my bed
0:33:27 > 0:33:29pretending to make this dish.
0:33:29 > 0:33:31Just trying to work it all round, getting all my timing right,
0:33:31 > 0:33:33getting all the different aspects in place.
0:33:33 > 0:33:37I must have looked ridiculous if anyone saw me through the window.
0:33:40 > 0:33:44So far, I think the judges can see I can work with flavours
0:33:44 > 0:33:47and can get quite a bit done.
0:33:47 > 0:33:49I think what I need to show now from the feedback
0:33:49 > 0:33:52is that I can put a bit less on the plate and be a bit more in control.
0:33:57 > 0:33:58Tell us what you're going to cook for us.
0:33:58 > 0:34:02So, for the main, I'm making sea bream fillets with cavolo nero,
0:34:02 > 0:34:04borlotti beans and salsa verde,
0:34:04 > 0:34:07and then, for dessert, I'm doing this kataifi pastry
0:34:07 > 0:34:10with caramelised peaches, a nectarine-pear-pomegranate salad,
0:34:10 > 0:34:19halva and caramelised pear ice cream.
0:34:19 > 0:34:21I don't want to open it now because it'll dry out
0:34:21 > 0:34:23but it's kind of almost like hair
0:34:23 > 0:34:25and, often, you get baklava made from it.
0:34:25 > 0:34:28Are you only doing one dish on each plate?
0:34:28 > 0:34:30So far, yeah.
0:34:33 > 0:34:35Jacob is undertaking a huge amount of work.
0:34:35 > 0:34:37He's filleting his own fish.
0:34:37 > 0:34:40He's cooking the borlotti beans properly in a pressure cooker.
0:34:42 > 0:34:44He's making his own ice cream.
0:34:44 > 0:34:46He's making his own halva.
0:34:46 > 0:34:49Sesame seed paste, boiling sugar, mixing the two together
0:34:49 > 0:34:51and then he's got to hope it's going to set.
0:34:51 > 0:34:54It will be miraculous if he gets it finished.
0:35:03 > 0:35:06I remember the day that they told us,
0:35:06 > 0:35:08"You've got the critics coming in."
0:35:08 > 0:35:11It wasn't... Of course, in those days, it wasn't past winners
0:35:11 > 0:35:13because there was only one past winner when I did it.
0:35:13 > 0:35:16It was all a bit of a scary and frightful business.
0:35:16 > 0:35:18I think it's a completely misconceived dish
0:35:18 > 0:35:20from start to finish, I'm sorry to say.
0:35:20 > 0:35:24I had cooked for lots of people at various times
0:35:24 > 0:35:26but never under that kind of pressure,
0:35:26 > 0:35:27so it'll be tough for them.
0:35:31 > 0:35:34When I look back, I wasn't organised for this.
0:35:34 > 0:35:37I didn't really have the thinking down.
0:35:37 > 0:35:48And I know Charles Campion, Kate Spicer, tore into the food.
0:35:48 > 0:35:53I would expect to see this
0:35:53 > 0:35:55I can understand that they'll be nervous
0:35:55 > 0:35:58because it was... I remember being absolutely petrified.
0:36:00 > 0:36:02It's tricky.
0:36:02 > 0:36:04I mean, with food, you can't please everyone all the time.
0:36:04 > 0:36:06Even if you think your food is great,
0:36:06 > 0:36:08some people might think there's a clash of flavours.
0:36:08 > 0:36:09I like the stew
0:36:09 > 0:36:14and I like the fact that it's got a good belt of chilli to it
0:36:14 > 0:36:16And I kind of like the mash.
0:36:16 > 0:36:18But I would never put the two together.
0:36:18 > 0:36:21It's how you use seduce people with how the food looks,
0:36:21 > 0:36:23how it smells and then how it tastes.
0:36:23 > 0:36:25You know, there are multiple challenges
0:36:25 > 0:36:27you're throwing up at these guys.
0:36:30 > 0:36:31Better being on the side, isn't it?
0:36:31 > 0:36:34Yeah, definitely better being on this side.
0:36:48 > 0:36:55Honestly, I think there's some real technical challenges,
0:36:58 > 0:37:00Good job. Thanks.
0:37:00 > 0:37:02Pomme fondant can be hard.
0:37:02 > 0:37:06Quite tricky to get that... You know, really pull off that well.
0:37:08 > 0:37:09You're doing well.
0:37:18 > 0:37:19Pea puree, got to go.
0:37:19 > 0:37:21Look at the colour, there, look.
0:37:24 > 0:37:26Beautiful!
0:37:26 > 0:37:28Come on, then.
0:37:28 > 0:37:30Well done. Thank you. Well done.
0:37:30 > 0:37:32Good. Very good.
0:37:42 > 0:37:44I've made for you a herb-crusted rack of lamb,
0:37:44 > 0:37:46which is served with a pea and mint puree,
0:37:46 > 0:37:49a pomme fondant and a port jus.
0:37:49 > 0:37:51I hope you like it. Thank you.
0:37:52 > 0:37:54It actually looks jolly nice.
0:37:59 > 0:38:01The meat is beautifully cooked.
0:38:01 > 0:38:03That crust is a...
0:38:03 > 0:38:07Really beautifully seasoned and brings everything together.
0:38:07 > 0:38:09Pea puree is delicious. The fondant is well cooked.
0:38:09 > 0:38:13The only thing that's a bit of a disaster is the sauce.
0:38:13 > 0:38:14Hasn't had enough time to reduce it
0:38:14 > 0:38:17and it's a little bit like just wine on a plate, really.
0:38:17 > 0:38:19But I think it adds some lovely colour
0:38:19 > 0:38:22and I think it actually works really well.
0:38:22 > 0:38:23I think she's done an exceptional job.
0:38:25 > 0:38:26Oh, yeah!
0:38:26 > 0:38:29It's a nicely cooked dish and I'm really pleased.
0:38:29 > 0:38:31I was concerned about it and I'm really pleased it turned out.
0:38:31 > 0:38:32OK.
0:38:34 > 0:38:38Chocolate fondant, I think, historically in MasterChef,
0:38:38 > 0:38:41has been the nemesis of far too many contestants.
0:38:45 > 0:38:47Get it right and it's fantastic.
0:38:50 > 0:38:52Get it wrong and...
0:38:52 > 0:38:54Ergh.
0:39:03 > 0:39:05TIMER BEEPS
0:39:07 > 0:39:09How are the fondants looking? Are they going to be all right?
0:39:09 > 0:39:12I think so. I might just give them 30 seconds
0:39:12 > 0:39:14but they're still a bit wet on the top.
0:39:15 > 0:39:16Come on.
0:39:18 > 0:39:19Please work!
0:39:21 > 0:39:23Yes!
0:39:23 > 0:39:25Go on!
0:39:25 > 0:39:27Ergh!
0:39:27 > 0:39:28Oh, my God.
0:39:30 > 0:39:31Oh!
0:39:31 > 0:39:32Crying out loud!
0:39:36 > 0:39:38Please don't drop this one.
0:39:40 > 0:39:41Oh!
0:39:41 > 0:39:42Sorry, force of habit.
0:39:44 > 0:39:46That's it. That's it done. OK, go.
0:39:57 > 0:40:00I've made a chocolate fondant for you with a raspberry coulis
0:40:00 > 0:40:03and then just a raspberry ripple cream, as well. Thank you.
0:40:03 > 0:40:04Lovely, thank you.
0:40:05 > 0:40:06Oh, yes.
0:40:08 > 0:40:09Mmm.
0:40:11 > 0:40:14It's really deep, deep, deep chocolaty flavour, which is
0:40:14 > 0:40:16what I want.
0:40:16 > 0:40:17This cream, I think it's very clever.
0:40:17 > 0:40:21The way that she's put that little ripple through, it's very, very nice indeed.
0:40:21 > 0:40:23It's not over-sweet either. Mmm.
0:40:23 > 0:40:26I think she's a real star. I think there's some brilliant cooking here.
0:40:30 > 0:40:32Oh-ah!
0:40:32 > 0:40:33Good, isn't it?
0:40:33 > 0:40:36Lovely. This is the second good dish from young Jen.
0:40:36 > 0:40:37It is.
0:40:37 > 0:40:41That was tough. I've never... I'm never normally that messy, but I left the place in a state.
0:40:41 > 0:40:42SHE LAUGHS
0:40:42 > 0:40:45I'm just really annoyed at myself for dropping that fondant.
0:40:45 > 0:40:48But as I said, it meant I could see it was, like, soft in the middle,
0:40:48 > 0:40:49so there is a good side!
0:40:52 > 0:40:53I love a steak.
0:40:58 > 0:41:01A herb-dressed steak, it feels quite '70s.
0:41:01 > 0:41:04Creamy mushroom-stuffed potatoes feels quite '70s.
0:41:05 > 0:41:09There's nothing that's really screaming "delicious" to me.
0:41:10 > 0:41:13You've got two minutes to get this out, Noma.
0:41:13 > 0:41:14Yes, I think I'm probably on time.
0:41:14 > 0:41:16Were you concerned about those steaks?
0:41:16 > 0:41:19Yes, I wouldn't have them that rare, but...
0:41:19 > 0:41:20NERVOUS BREATHING
0:41:20 > 0:41:21Hopefully they'll be fine.
0:41:25 > 0:41:26Very nice.
0:41:26 > 0:41:27Oh, steady!
0:41:33 > 0:41:34Oh, yum.
0:41:38 > 0:41:40Right, can we go? Yes.
0:41:40 > 0:41:41Let's go.
0:41:42 > 0:41:45What's that, mustard and parsley? Yeah. Nice.
0:41:45 > 0:41:46Come on. Let's go, Noma.
0:41:55 > 0:41:56Lovely, thank you.
0:41:59 > 0:42:03I've made herb-dressed steak, sirloin steak,
0:42:03 > 0:42:07served on a bed of warm courgette salad, and stuffed potatoes,
0:42:07 > 0:42:10stuffed with wild mushrooms and parsley.
0:42:10 > 0:42:11I hope you enjoy it. ALL: Thank you.
0:42:19 > 0:42:21The steak is actually beautifully seared on the outside
0:42:21 > 0:42:24and it's got a lovely tenderness in the middle.
0:42:24 > 0:42:28It might be a little rare for some people, it isn't for me, I love it.
0:42:28 > 0:42:30There are some lovely rich flavours, a lovely tang
0:42:30 > 0:42:33that cuts through that meatiness really well.
0:42:33 > 0:42:35The courgette salad, it's silky, it's soft,
0:42:35 > 0:42:37again it's full of punchy flavours.
0:42:37 > 0:42:40And the idea of taking a new potato
0:42:40 > 0:42:44and stuffing it with creamy mushrooms is really quite inspired.
0:42:45 > 0:42:48I can't have the creamy mushrooms and the salty parsley,
0:42:48 > 0:42:49it's a bit confused.
0:42:49 > 0:42:51What are you talking about?
0:42:51 > 0:42:56Mushrooms, parsley, cream, they all belong together with the steak.
0:42:56 > 0:42:58However, why we've got a potato handbag
0:42:58 > 0:43:00the mushrooms are going into I'm not quite sure.
0:43:02 > 0:43:04You've got three minutes, Noma. OK.
0:43:07 > 0:43:10My mum makes fruitcake for Christmas, it's sort of...hmm.
0:43:12 > 0:43:15Berry coulis and cream, it's just a little bit boring,
0:43:15 > 0:43:18but if it's the best fruitcake we've ever eaten, it will be wonderful.
0:43:21 > 0:43:23Is that strawberry and blackberry, that coulis?
0:43:23 > 0:43:25Strawberry and blackberry.
0:43:25 > 0:43:26Mm-hmm.
0:43:31 > 0:43:32Right.
0:43:32 > 0:43:34Cake on? Yeah.
0:43:34 > 0:43:35Look at that.
0:43:46 > 0:43:47Lovely looking dish.
0:44:00 > 0:44:02Thank you, that's lovely.
0:44:04 > 0:44:07I've made, um...a fruitcake
0:44:07 > 0:44:11with strawberry and blackberry coulis and Chantilly cream.
0:44:11 > 0:44:12I hope you enjoy it.
0:44:12 > 0:44:14Thank you very much. Thank you very much.
0:44:24 > 0:44:26It's just rich, it's warming.
0:44:26 > 0:44:29The sauce is wonderful with it.
0:44:29 > 0:44:31The colours are amazing.
0:44:31 > 0:44:32It's just delicious.
0:44:32 > 0:44:33It's beautiful.
0:44:33 > 0:44:37I mean, it's such a lovely use of spices, she's very confident.
0:44:37 > 0:44:40I just think it's miraculous to pull that off
0:44:40 > 0:44:42in such a short space of time.
0:44:44 > 0:44:48They got a delicious berry coulis with some nicely whipped sweetened
0:44:48 > 0:44:53cream, but I think they are actually masking a pretty dull cake.
0:44:54 > 0:44:56You hope that your best was good enough,
0:44:56 > 0:44:58but that was not even my best, you know, so...
0:44:58 > 0:44:59Hmm.
0:44:59 > 0:45:01SHE SIGHS
0:45:01 > 0:45:01I'm a mess.
0:45:05 > 0:45:07Three minutes on your main course, Mark.
0:45:09 > 0:45:12Mark is doing for us spaghetti vongole with a garlic crumb.
0:45:12 > 0:45:14Got to be an all-time favourite.
0:45:14 > 0:45:17If he gets that right, it's just going to be a real crowd pleaser.
0:45:20 > 0:45:22Nice plate. Nice plate.
0:45:30 > 0:45:31All right.
0:45:34 > 0:45:36You should be going now, Mark. Right.
0:45:37 > 0:45:38Let's go!
0:45:46 > 0:45:48Hi. Good to see you, Mark.
0:45:49 > 0:45:50Thank you.
0:45:53 > 0:45:56Here we have a traditional vongole, which is
0:45:56 > 0:46:00clams in a spaghetti with chilli, garlic, lemon and parsley.
0:46:00 > 0:46:04I've made a crumb on there as well to add a little bite to it.
0:46:04 > 0:46:06Bon appetit. Thank you. Thank you very much.
0:46:09 > 0:46:10My pasta's beginning to look dry.
0:46:10 > 0:46:11Yes. Mine too.
0:46:16 > 0:46:19I think the garlic is really overpowering. Mmm. Mmm.
0:46:19 > 0:46:22But I think the balance of the lemon, the herbs, is lovely.
0:46:23 > 0:46:26What it doesn't taste of at all is vongole.
0:46:26 > 0:46:28I can't taste the clams.
0:46:28 > 0:46:31So, for me that is a bitter, bitter disappointment.
0:46:32 > 0:46:34It doesn't demonstrate a lot of skill.
0:46:34 > 0:46:37But I've got to say, it eats really well.
0:46:37 > 0:46:39I don't question the quality of the eating of it,
0:46:39 > 0:46:42what I question is the skill that went into it.
0:46:53 > 0:46:56Chocolate peanut butter sugar puff cookie. Phew.
0:46:56 > 0:46:59Well, that sounds pretty wonderful and it sounds pretty tricky to make.
0:47:03 > 0:47:05What's in there, Mark?
0:47:05 > 0:47:08So, in here we've got raw jasmine rice that's been toasted.
0:47:09 > 0:47:17I intend to grind it into a really fine powder.
0:47:17 > 0:47:18It should be really good.
0:47:21 > 0:47:33All right? One minute.
0:47:42 > 0:47:43Hey!
0:47:43 > 0:47:45No wonder the kids like it.
0:47:49 > 0:47:51What about the caramel sauce?
0:47:51 > 0:47:53The caramel sauce is there, that's just got to go on now.
0:48:10 > 0:48:15This is a skillet cookie with cream on top, they say.
0:48:15 > 0:48:20A chocolate ganache, a peanut butter caramel and then this toasted
0:48:20 > 0:48:24jasmine rice just to give you a sort of nutty, buttery finish to it all.
0:48:24 > 0:48:26Enjoy. Great. Thank you.
0:48:28 > 0:48:33My instinct is just thinking, "I'm not sure I really want to eat that."
0:48:37 > 0:48:42My cookie is squidgy in the middle, but the caramel is undercooked.
0:48:42 > 0:48:43It's too sweet.
0:48:43 > 0:48:46And I just find the ganache it's just detracting.
0:48:46 > 0:48:49And the cream just looks like it's congealed.
0:48:49 > 0:48:51I really don't find this at all appealing.
0:48:55 > 0:48:57HE LAUGHS GLEEFULLY
0:48:57 > 0:48:59It's lovely!
0:48:59 > 0:48:59HE LAUGHS
0:49:01 > 0:49:03I mean, look, whatever the fella is or what ever it does,
0:49:03 > 0:49:04he does tasty food.
0:49:04 > 0:49:06I don't like it.
0:49:06 > 0:49:07I don't like it at all.
0:49:11 > 0:49:12I actually got through it.
0:49:12 > 0:49:15There was a time where I thought, "You know what?
0:49:15 > 0:49:18"I've come to the end of this, I've chopped half my body off.
0:49:18 > 0:49:20"This is the end now," but, you know what?
0:49:20 > 0:49:22I've actually got it all together.
0:49:29 > 0:49:32Jake, you've only got seven minutes before the main course goes out. Yeah.
0:49:32 > 0:49:35Pan-fried sea bream with cavolo nero, borlotti beans
0:49:35 > 0:49:37and salsa verde.
0:49:37 > 0:49:41I mean, this just screams "delicious Italian food" to me.
0:49:41 > 0:49:43There is nothing about that that I don't want to eat.
0:49:56 > 0:49:58Why have you got the saucer in the middle of the plate?
0:49:58 > 0:50:00Once I've got a plate done,
0:50:00 > 0:50:02I can go like that...
0:50:04 > 0:50:05..and have a clear-ish circle.
0:50:05 > 0:50:06I see. Nice idea.
0:50:11 > 0:50:12Ooh! JOHN GASPS
0:50:12 > 0:50:14That's all right.
0:50:14 > 0:50:15Still got it.
0:50:23 > 0:50:25That's a nice dish.
0:50:25 > 0:50:27That's a nice-looking dish.
0:50:27 > 0:50:30Go! Go, go, go. Well done. Very well done.
0:50:36 > 0:50:38Afternoon. Hello.
0:50:40 > 0:50:42Thank you.
0:50:45 > 0:50:49I've served you a pan-fried fillet of sea bream on a cavolo nero salad
0:50:49 > 0:50:52with rose borlotti beans and a salsa verde.
0:50:52 > 0:50:54Enjoy it. Thank you. Thank you very much.
0:50:55 > 0:50:58It's elegant, it's restrained, it's modern.
0:50:58 > 0:51:01Looks really great. I think we should tuck in. Mm. Mm-hm.
0:51:07 > 0:51:09I actually love the way the fish is cooked.
0:51:09 > 0:51:12The skin is lovely and crunchy, adds that lovely texture.
0:51:12 > 0:51:16Borlotti beans, beautiful, succulent, soft.
0:51:16 > 0:51:18Wonderful, wonderful sauce that comes with them.
0:51:18 > 0:51:20The salsa verde, beautifully made.
0:51:20 > 0:51:22All on the money. Spot on.
0:51:25 > 0:51:29I'm impressed. I'm impressed. All well seasoned, all well cooked.
0:51:29 > 0:51:32This is simple Italian food, but this is demonstrating skill.
0:51:32 > 0:51:36Aye-aye! It's hair for you! Thank you. Right, that's you out.
0:51:40 > 0:51:44He's got halva, he's got peaches, they're caramelised...
0:51:44 > 0:51:47He's got a salad, he's got an ice cream.
0:51:47 > 0:51:52For me, it all seems a bit kind of jarring.
0:51:52 > 0:51:54It sounds like such a HUGE amount of work to do
0:51:54 > 0:51:56in such a short space of time.
0:51:56 > 0:51:58You've got five minutes. Enough time?
0:52:01 > 0:52:02Yeah.
0:52:21 > 0:52:22Lovely.
0:52:22 > 0:52:25Lovely!
0:52:25 > 0:52:26Look at that.
0:52:26 > 0:52:29Let's go. Well done. Good lad.
0:52:33 > 0:52:34Thank you.
0:52:36 > 0:52:38Thank you.
0:52:39 > 0:52:43I've made you caramelised white peaches with a...
0:52:43 > 0:52:46yellow peach-pear-pomegranate salad with halva,
0:52:46 > 0:52:48caramelised pear ice cream
0:52:48 > 0:52:50and a kataifi and pistachio nest.
0:52:50 > 0:52:53Hope you enjoy it. Thank you. Thank you.
0:52:53 > 0:52:55How original. Mm. Isn't it just?
0:52:59 > 0:53:00Mmm.
0:53:02 > 0:53:03That's so sublime.
0:53:03 > 0:53:07This pastry is ethereally kind of thin and buttery
0:53:07 > 0:53:08and just tastes delicious.
0:53:08 > 0:53:12All those elements come together and just sing on the tongue.
0:53:12 > 0:53:14It's a delight, a sheer delight.
0:53:14 > 0:53:16Mmm.
0:53:16 > 0:53:18I'm amazed by the amount of work.
0:53:18 > 0:53:21Some of those flavour combinations, texture combinations are very nice,
0:53:21 > 0:53:23but it's very different.
0:53:26 > 0:53:29Although there was a bit of a struggle,
0:53:29 > 0:53:33I managed to get the plates out on time, which was a relief.
0:53:33 > 0:53:34I tried to be a lot tidier,
0:53:34 > 0:53:36so hopefully the judges might like that.
0:53:38 > 0:53:41I tell you what, lots of endeavour, lots of creativity
0:53:41 > 0:53:43and I think it was fun.
0:53:43 > 0:53:46Jen had a pretty fault-free round.
0:53:46 > 0:53:50On time, rack of lamb, perfectly pink, chocolate fondant, very good.
0:53:50 > 0:53:52We enjoyed both courses.
0:53:52 > 0:53:54In my opinion, she goes straight through to a quarterfinal.
0:53:54 > 0:53:57As for the other three, I think they're all up for debate.
0:53:57 > 0:54:00I enjoyed Mark's vongole, you did as well
0:54:00 > 0:54:03but I was a little bit surprised by the simplicity of it.
0:54:03 > 0:54:08And the dessert, I think I may be the only person in the building
0:54:08 > 0:54:10that enjoyed that biscuit.
0:54:10 > 0:54:12It's just incredible.
0:54:12 > 0:54:13If I could live this every day,
0:54:13 > 0:54:15I wouldn't live very long but I'd love it.
0:54:15 > 0:54:18I liked the flavours on Noma's main course.
0:54:18 > 0:54:21For me, the steak was undercooked. You were fine with it.
0:54:21 > 0:54:23I would've sent it back.
0:54:23 > 0:54:26Noma's dessert, a strange combination.
0:54:26 > 0:54:28I liked the fruity flavour of the coulis.
0:54:28 > 0:54:32It was the banana carrot cake on top which didn't quite match.
0:54:32 > 0:54:35I was not in a comfort zone at all.
0:54:35 > 0:54:37I hope it's good enough.
0:54:37 > 0:54:40The pair of us have been really impressed by Jacob's ability
0:54:40 > 0:54:43to do load of processes and get so much work done.
0:54:43 > 0:54:46I thought the dessert was a little unusual.
0:54:46 > 0:54:48Nothing particularly wrong with it.
0:54:48 > 0:54:53What was impressive from Jacob was the quality of his main course.
0:54:53 > 0:54:56It would be fantastic to get through to the quarterfinals.
0:54:56 > 0:54:58Let's see what the judges say!
0:55:09 > 0:55:13We have three quarterfinal places and one of you is leaving us.
0:55:19 > 0:55:22Our first quarterfinalist...
0:55:23 > 0:55:24is Jen.
0:55:29 > 0:55:31THEY WHISPER
0:55:32 > 0:55:35Our second quarterfinalist...
0:55:42 > 0:55:43is Jacob.
0:55:45 > 0:55:46Well done.
0:55:50 > 0:55:53Our third and final quarterfinalist...
0:55:59 > 0:56:00is Noma.
0:56:00 > 0:56:02Mark, terribly sorry, mate.
0:56:02 > 0:56:06Thank you so much. Thank you... Thank you. Good to have met you, my friend.
0:56:14 > 0:56:17Unfortunately it wasn't enough on the day, but...
0:56:17 > 0:56:19somebody's got to go out, and...
0:56:19 > 0:56:22I'm just happy I was able to take part, I really am.
0:56:31 > 0:56:32GREGG LAUGHS
0:56:32 > 0:56:36Well done.
0:56:36 > 0:56:40MasterChef quarterfinalist is an amazing feeling. I'm so excited.
0:56:40 > 0:56:43The next round, obviously I've got to up the game.
0:56:43 > 0:56:46But I think I can keep going for a good while.
0:56:47 > 0:56:51I'm happy, I'm so happy, I'm happy, I'm happy and I can't wait.
0:56:51 > 0:56:55To be here and just, er, continuing,
0:56:55 > 0:56:58unwrapping my gift and seeing what else I can do.
0:57:03 > 0:57:08Tomorrow night, it's
0:57:08 > 0:57:13and Jen will join Juanita, Sarah and Jack to fight for their place,
0:57:13 > 0:57:16cooking for one of the country's top restaurant critics.
0:57:17 > 0:57:20It's like being on an obstacle course, drunk.
0:57:23 > 0:57:25That gets my erogenous zone, mate. LAUGHTER
0:57:25 > 0:57:27I love it. I love it.
0:58:02 > 0:58:04Now on BBC One...
0:58:04 > 0:58:05Ooh, where's he off to?
0:58:05 > 0:58:08Got to do something about it, you know. I don't...
0:58:08 > 0:58:11HE RINGS BELL Don't miss my big new show!