0:00:02 > 0:00:04It's the MasterChef quarterfinal.
0:00:06 > 0:00:08And this week's best amateurs are back.
0:00:10 > 0:00:13I am ready for it to get tougher, yeah. I seem to have just
0:00:13 > 0:00:15found this sort of grit inside of me
0:00:15 > 0:00:16I didn't realise was there.
0:00:17 > 0:00:19Getting through would be huge for me.
0:00:19 > 0:00:23I would be so proud and so happy if I did get through today.
0:00:23 > 0:00:25The pressure mounts.
0:00:25 > 0:00:29I can feel it, I can see it. I can almost taste it.
0:00:30 > 0:00:34Tonight, they will face just one challenge...
0:00:34 > 0:00:38to cook one exceptional dish from a brief set by renowned
0:00:38 > 0:00:41restaurant critic William Sitwell.
0:00:42 > 0:00:45It's like being on an obstacle course, drunk.
0:00:46 > 0:00:48The competition's hotting up.
0:00:48 > 0:00:52And with the creativity in the room, it could be explosive.
0:01:12 > 0:01:14It's the quarterfinal day.
0:01:15 > 0:01:17We've invited a brilliant food writer
0:01:17 > 0:01:20and restaurant critic here today -
0:01:20 > 0:01:21William Sitwell.
0:01:21 > 0:01:26He's set you a challenge to cook a dish around one ingredient.
0:01:26 > 0:01:29And that ingredient is coriander.
0:01:30 > 0:01:34To be honest, I'm not particularly a fan of coriander.
0:01:34 > 0:01:38So if you manage to present me with a delicious dish, I'm going
0:01:38 > 0:01:41to be very, very impressed.
0:01:41 > 0:01:42A big day,
0:01:42 > 0:01:47but I've got to remind you we can only take the best cooks through.
0:01:47 > 0:01:4990 minutes. Let's cook.
0:01:55 > 0:01:58This ingredient will tell me, I think, if they are a good cook.
0:01:58 > 0:02:00I've always loved it and I think that if I see a menu
0:02:00 > 0:02:04in a restaurant and I see the word coriander, that would draw me to it.
0:02:04 > 0:02:06It's such a versatile ingredient.
0:02:06 > 0:02:10You can use the root, you can use the leaves, you can use the stems,
0:02:10 > 0:02:12you can use the seeds.
0:02:13 > 0:02:17Now, some cooks don't like coriander.
0:02:17 > 0:02:20So I think it's a real challenge for someone to be able to deliver a
0:02:20 > 0:02:24plate of food that isn't necessarily their personal preference.
0:02:29 > 0:02:31Sarah's given me food that I really want to tuck into.
0:02:33 > 0:02:35I mean, she does big, hearty cooking. I like that.
0:02:39 > 0:02:41Sarah, what are you making for us in this quarterfinal?
0:02:41 > 0:02:44I'm doing goat's cheese and coriander ravioli with
0:02:44 > 0:02:47a sun-dried tomato and chorizo sauce with crispy red onions.
0:02:47 > 0:02:51Why this dish, out of all the dishes you could have done?
0:02:51 > 0:02:54- How did you come by this one? - I don't like coriander very much.
0:02:54 > 0:02:57Whereas the goat's cheese, it works with the coriander.
0:02:57 > 0:03:00You can still taste the coriander, but it takes that almost
0:03:00 > 0:03:04soapy flavour off of it, so that's why I can actually enjoy this dish.
0:03:04 > 0:03:06What about feeding William?
0:03:06 > 0:03:08Yes...
0:03:08 > 0:03:11That's going to be interesting, to say the least.
0:03:11 > 0:03:13It's either going to go really, really well
0:03:13 > 0:03:15or really, really badly.
0:03:19 > 0:03:22It's really worrying to have my future in a competition hinging on
0:03:22 > 0:03:26a dish that has a core ingredient of something that I think is horrible.
0:03:26 > 0:03:30It's quite distressing, really. Oh, no, no!
0:03:33 > 0:03:37I can see what's going on with Sarah, which is picking bits from all sorts of cuisines.
0:03:37 > 0:03:39She's very eclectic as a cook.
0:03:39 > 0:03:41And it's her way of making a dish
0:03:41 > 0:03:43which tastes good, including coriander.
0:03:43 > 0:03:46Good job. I think Gregg might like this one.
0:03:52 > 0:03:55Aw, Jacob is wild.
0:03:55 > 0:03:59I mean, this guy's a maverick cook who works at 100mph,
0:03:59 > 0:04:03but you've got to admire what that young fella is capable of.
0:04:06 > 0:04:07I just love the pressure.
0:04:07 > 0:04:10I love focusing on nothing but cooking.
0:04:11 > 0:04:14That's the exciting part of the competition.
0:04:16 > 0:04:18Jacob, how much of a mess are you in?
0:04:18 > 0:04:22- Less than the other challenges, so far.- How come?
0:04:22 > 0:04:26I've got a bit more of a plan. I've got one plate instead of eight.
0:04:26 > 0:04:28And...maybe it's a bit simpler.
0:04:28 > 0:04:31So I'm making...
0:04:31 > 0:04:34Got to remember now! ..a loin of lamb with a dukkah crust.
0:04:34 > 0:04:37Then there's flatbreads,
0:04:37 > 0:04:40balls of labna that have been smoked and rolled and coriander.
0:04:40 > 0:04:43Schug, which is like a Yemenite spicy condiment
0:04:43 > 0:04:45with lots of coriander in.
0:04:45 > 0:04:48I've pickled some cucumbers in a brine with coriander seeds
0:04:48 > 0:04:49and coriander leaves.
0:04:49 > 0:04:52It's essentially everything you'd find in, like, a lamb kebab.
0:04:52 > 0:04:54Are you worried you're not doing enough?
0:04:54 > 0:04:57I've got a few things up my sleeve if I've got spare time,
0:04:57 > 0:04:59- so we'll see. - I was joking.- OK.
0:04:59 > 0:05:00We'll see.
0:05:05 > 0:05:06I tell you what,
0:05:06 > 0:05:09I have not seen Lebanese food like this, played around with.
0:05:09 > 0:05:12And this is exciting. However...
0:05:12 > 0:05:14the basics have to be right.
0:05:14 > 0:05:17The lamb has to be cooked perfectly.
0:05:17 > 0:05:19The accompaniments have to work around the outside.
0:05:19 > 0:05:22The purees have to be smooth and the plate's got to be
0:05:22 > 0:05:25crisp and clean. It's a big ask.
0:05:31 > 0:05:33What I've seen from Jen so far is very good,
0:05:33 > 0:05:38classic cooking that makes me feel safe and happy.
0:05:38 > 0:05:41It's food that graced the tables of great bistros
0:05:41 > 0:05:42up and down the country.
0:05:45 > 0:05:48- What are you making, Jen? - My favourite curry is a rendang.
0:05:48 > 0:05:51I'm not going to do a decent rendang in 90 minutes,
0:05:51 > 0:05:53so it's sort of evolved from that.
0:05:53 > 0:05:56It's chicken with coconut milk, which is going to have coriander
0:05:56 > 0:06:00and onion flatbreads, carrot and coriander fritters, and I'm also
0:06:00 > 0:06:04making a carrot pickle and a mint and coriander yoghurt to go with it.
0:06:04 > 0:06:07What about people like me that aren't particularly fond of coriander?
0:06:07 > 0:06:10I think it's a genetic thing where some people just don't like it.
0:06:10 > 0:06:14But hopefully there will be enough other flavours in here
0:06:14 > 0:06:16to sort of go well with the coriander, that you will like it.
0:06:16 > 0:06:17Good luck.
0:06:21 > 0:06:24Jen's use of coriander is quite clever.
0:06:24 > 0:06:27Because she's using it in a pickle, she's using it in a flatbread
0:06:27 > 0:06:28and she's using it in a curry.
0:06:28 > 0:06:31Let's just hope she makes the whole thing come alive.
0:06:34 > 0:06:37You are halfway.
0:06:37 > 0:06:39You've got 45 minutes left.
0:06:41 > 0:06:45Jack is young, daring and quite adventurous.
0:06:45 > 0:06:47An exciting cook in the competition.
0:06:49 > 0:06:52- Jack, are you making a dessert? - I am.
0:06:52 > 0:06:56- Yeah.- A coriander dessert? - I'm making a coriander dessert.
0:06:56 > 0:06:58Yeah. I'm not a huge fan of coriander.
0:06:58 > 0:07:01So I thought let's have some fun with it.
0:07:01 > 0:07:05I read that, thousands of years ago, coriander was a medicinal herb
0:07:05 > 0:07:09and it was used for, for want of a better word, love potions.
0:07:09 > 0:07:11- It's an aphrodisiac.- Yeah.
0:07:11 > 0:07:15So I thought I'd make a nice, sexy dessert for you guys.
0:07:15 > 0:07:20Do you not think that's bordering on...bold? Ah!
0:07:20 > 0:07:24I think that I wouldn't feel good in myself
0:07:24 > 0:07:27if I got to the quarterfinal and didn't give it my all.
0:07:27 > 0:07:29And although I wasn't sure about coriander
0:07:29 > 0:07:31when I started this process, I'll be using coriander in a lot
0:07:31 > 0:07:34of desserts from now on, because I think it's absolutely lovely.
0:07:38 > 0:07:39When I came in here today,
0:07:39 > 0:07:43the last thing I expected from any of these six cooks was a dessert.
0:07:43 > 0:07:45And Jack is being brave enough to do it.
0:07:45 > 0:07:48He's doing a deconstructed cheesecake.
0:07:48 > 0:07:52He's making a cheesecake filling with coriander seeds.
0:07:52 > 0:07:54He's got coriander seeds soaked in limoncello.
0:07:54 > 0:07:56He's making a tuille.
0:07:56 > 0:08:00He's also making a meringue, and he's got a lemon sorbet.
0:08:02 > 0:08:04I definitely think I'm taking a gamble.
0:08:04 > 0:08:07I didn't want to do the expected.
0:08:07 > 0:08:09I think it's interesting.
0:08:09 > 0:08:11I think it's going to be different.
0:08:11 > 0:08:15But it tastes amazing, so fingers crossed he likes it.
0:08:16 > 0:08:18Half an hour left, everyone.
0:08:20 > 0:08:21Noma's impressed us
0:08:21 > 0:08:24because she cooks in a way we haven't seen before.
0:08:24 > 0:08:27And her food is truly delicious.
0:08:27 > 0:08:29It's taken me by surprise, you by surprise,
0:08:29 > 0:08:33and everybody who has eaten her food so far has been delighted.
0:08:34 > 0:08:37My food is an adventure that...
0:08:37 > 0:08:40I don't even know what this is, it just tastes good
0:08:40 > 0:08:41and I want more of it.
0:08:42 > 0:08:45You taste Noma through everything you eat.
0:08:49 > 0:08:52- Wow, Noma, you've got a lot of stuff here.- Yes, I do.
0:08:52 > 0:08:54Do you like coriander?
0:08:54 > 0:08:57I love coriander. I was really happy when I heard it was coriander.
0:08:57 > 0:09:02As a child, I would pick tomatoes from my mum's garden,
0:09:02 > 0:09:05and coriander, and mix it together and eat it.
0:09:05 > 0:09:08- How do you feel about the quarterfinal?- I feel so happy.
0:09:08 > 0:09:12I feel so honoured to be cooking with all these great people.
0:09:12 > 0:09:14And I'm really pleased. I'm proud of myself.
0:09:14 > 0:09:16- You should be.- Yes, I am.
0:09:21 > 0:09:22Noma is making us a dish with guinea fowl,
0:09:22 > 0:09:24which she's cooked in a pressure cooker.
0:09:24 > 0:09:27Then she has a tomato sauce going around the outside of that,
0:09:27 > 0:09:31some sweet potatoes cooked with onions, a salsa made with bacon
0:09:31 > 0:09:35and cucumber, and there's also peaches on her bench.
0:09:35 > 0:09:38But included there, there is soy sauce, there's honey,
0:09:38 > 0:09:39there's mustard, there's olives.
0:09:39 > 0:09:42And right now, I'm not quite sure
0:09:42 > 0:09:45whether Noma knows how that dish is going to finish.
0:09:47 > 0:09:49Guys, you've got just 20 minutes left.
0:09:53 > 0:09:56Juanita is a fabulous cook, possibly the strongest cook of the heat
0:09:56 > 0:09:58so far.
0:09:58 > 0:10:01It's hard to say how far you're going to go, cos you can just
0:10:01 > 0:10:03have one bad day in the kitchen and
0:10:03 > 0:10:05you could go, so it all depends on
0:10:05 > 0:10:07how you perform on the day.
0:10:07 > 0:10:09And how good the other chefs are.
0:10:11 > 0:10:14- You've had a very good competition so far.- Yeah.- Very impressive.
0:10:14 > 0:10:18- Can you keep it up?- I hope so.- What do you have to do to keep it up?
0:10:18 > 0:10:21Just hold my nerve and just try and make sure that I balance
0:10:21 > 0:10:25the flavours, cos I'm all about trying to get as much flavour into my dishes as possible.
0:10:25 > 0:10:26So that's what I want to focus on.
0:10:26 > 0:10:29- Have you ever cooked for anyone like William Sitwell before?- No!
0:10:29 > 0:10:34He terrifies me. He's really scary, so... Yeah.
0:10:34 > 0:10:37- Juanita, it's your quarterfinal. Make the most of it.- Thanks.
0:10:39 > 0:10:43Juanita's making us laksa. I think a laksa is a lovely, lovely thing.
0:10:43 > 0:10:46It's a big bowl of steaming broth.
0:10:46 > 0:10:48It's got to be heady, it's got to be spicy
0:10:48 > 0:10:51and it's got to be moreish and addictive.
0:10:53 > 0:10:57There's a lot riding on this plate of laksa, yes.
0:10:57 > 0:11:01Effectively, a bowl of soup will decide my fate.
0:11:01 > 0:11:03No!
0:11:04 > 0:11:0612 minutes!
0:11:07 > 0:11:09There's a little bit of mess in here, guys.
0:11:09 > 0:11:11You've got to think about your plates.
0:11:11 > 0:11:13I've got to get that lamb in.
0:11:16 > 0:11:18Where's the rest of my dukkah gone?
0:11:18 > 0:11:19I've lost it.
0:11:19 > 0:11:21There's not too much left, actually.
0:11:21 > 0:11:23My fritters are done, my yoghurt's done.
0:11:23 > 0:11:26I need to get these flatbreads done, so I should be on time.
0:11:34 > 0:11:37Probably could be a little less stressed,
0:11:37 > 0:11:40but it wouldn't be fun otherwise, would it?
0:11:44 > 0:11:45Right, let's plate.
0:11:45 > 0:11:46Where you going to plate, mate?
0:11:46 > 0:11:49Here, here, here. Plenty of room.
0:11:50 > 0:11:51Oh, mate!
0:11:55 > 0:11:59You have only three minutes left. Please get it on a plate!
0:12:14 > 0:12:18That's it. Time's up. Stop.
0:12:21 > 0:12:22Phew!
0:12:24 > 0:12:26- (How'd it go?)- Horribly.
0:12:26 > 0:12:30Aw, it looks nice, babe. It looks nice.
0:12:30 > 0:12:33Honestly, that looks like top restaurant. It's really good.
0:12:35 > 0:12:37Well done, everybody.
0:12:37 > 0:12:41Right now, I want to introduce you to the gentleman that made
0:12:41 > 0:12:43you cook with coriander in the first place -
0:12:43 > 0:12:46the much-respected William Sitwell.
0:12:49 > 0:12:51- Hello, young fella.- Hello.
0:12:55 > 0:12:58Juanita, we'd like you to come and join us, please.
0:13:07 > 0:13:12Juanita has made a prawn laksa using coriander root and seed
0:13:12 > 0:13:14in the broth, and the leaf in
0:13:14 > 0:13:16handmade pork and coriander dumplings.
0:13:16 > 0:13:19She's also served a chilli sambal on the side.
0:13:21 > 0:13:22WILLIAM: I like the look of it.
0:13:22 > 0:13:24I think it's a nicely presented dish,
0:13:24 > 0:13:28and I love the fact that you've used every part of that ingredient.
0:13:38 > 0:13:41I like it a lot. It's the sort of dish that really appeals to me.
0:13:41 > 0:13:43I love the fiery chilli you've got in the sauce.
0:13:43 > 0:13:47I'm getting a subtle bit of coriander, which I think is good.
0:13:47 > 0:13:50- Your noodles are a little bit too tough, I think.- OK.
0:13:50 > 0:13:54But I'd very happily tuck into it. It's warming, it's exotic.
0:13:54 > 0:13:56I like this a lot.
0:13:56 > 0:13:59- SHE GASPS - Wow, thank you.
0:13:59 > 0:14:01I love those dumplings.
0:14:01 > 0:14:05There's sweetness, and saltiness, and sourness - and heat in there.
0:14:05 > 0:14:07It's delicious.
0:14:07 > 0:14:09I like your flavours. I like your boldness.
0:14:09 > 0:14:12I like your sambal. I think it's good and ferocious.
0:14:12 > 0:14:15- Yeah, a good bowl of noodle soup. - OK. Thank you very much. Thanks.
0:14:17 > 0:14:20I got good comments from William. I'm so excited.
0:14:20 > 0:14:25I really wasn't expecting him to be so lovely about it. So...
0:14:25 > 0:14:27I'm really pleased.
0:14:32 > 0:14:34Sarah, please come and join us.
0:14:43 > 0:14:45Florist Sarah has made goat's cheese
0:14:45 > 0:14:51and coriander ravioli with sun-dried tomato and chorizo sauce,
0:14:51 > 0:14:54topped with crispy onions and chorizo pieces.
0:15:04 > 0:15:06You've made nice ravioli.
0:15:06 > 0:15:10And goat's cheese and tomato is a tried and tested,
0:15:10 > 0:15:12lovely flavour combination.
0:15:12 > 0:15:15However, I don't see how this is about coriander.
0:15:15 > 0:15:21The flavour of this is undoubtedly very rich tomato
0:15:21 > 0:15:23with a little bit of paprika.
0:15:23 > 0:15:26Your pasta - your little ravioli pastas - are well made.
0:15:26 > 0:15:31- It's just that sauce. It looks too heavy and it tastes too heavy.- Yeah.
0:15:31 > 0:15:34This doesn't say, "I love coriander. It's a wonderful ingredient.
0:15:34 > 0:15:36"Look what I've created."
0:15:36 > 0:15:39Because I have a slight suspicion that you thought, "Oh, God.
0:15:39 > 0:15:41"What am I going to do with this horrible thing?"
0:15:41 > 0:15:43So this is, to me,
0:15:43 > 0:15:46an effort to get away with something rather than to create something
0:15:46 > 0:15:50that you think is a wonderful dish, a wonderful plate of food.
0:15:54 > 0:15:56William's a very intimidating man.
0:15:56 > 0:16:01I wasn't expecting him to say nice things, and I wasn't disappointed!
0:16:03 > 0:16:05Jacob, up you come.
0:16:13 > 0:16:17Management consultant Jacob has used the coriander to serve
0:16:17 > 0:16:22lamb fillet, crusted in coriander seed dukkah, served on schug -
0:16:22 > 0:16:26a Middle Eastern spicy sauce made with coriander leaves -
0:16:26 > 0:16:31flatbread, and smoked labna, a soft cheese made from yoghurt and rolled
0:16:31 > 0:16:36in coriander, with roasted peppers, tahini and coriander pickles.
0:16:45 > 0:16:49Technically, you're obviously a good cook. You know, and I suppose
0:16:49 > 0:16:52the centrepiece of this is that lamb, which is beautifully cooked.
0:16:52 > 0:16:56It's pink, and you have done a hell of a lot of work.
0:16:56 > 0:16:59The problem is that nothing is coming together
0:16:59 > 0:17:02and singing, and saying,
0:17:02 > 0:17:05"Wow," you know? "Remember me."
0:17:05 > 0:17:07"I love coriander."
0:17:07 > 0:17:10I really like the lamb with the crust.
0:17:10 > 0:17:13I really like the tahini with the lemon.
0:17:13 > 0:17:17And I wonder quite what the rest of it is doing there.
0:17:17 > 0:17:20I completely disagree. Absolutely, completely disagree.
0:17:20 > 0:17:22And I think what you have done is taken a lamb kebab,
0:17:22 > 0:17:26the inspiration of Lebanon, and you've laid it out in a way
0:17:26 > 0:17:28that's become sophisticated to the eye.
0:17:28 > 0:17:31And that high expectation's resulted in these two gentlemen going,
0:17:31 > 0:17:33"Oh, it's dips and it's meze and anything else."
0:17:33 > 0:17:36I think, as far as the whole thing's concerned, I like it together.
0:17:36 > 0:17:39I like that labna with the lamb.
0:17:39 > 0:17:41I think that works really, really well. I love your flatbreads.
0:17:41 > 0:17:45They're all soft and pillowish. For me, I really like it.
0:17:45 > 0:17:48Thank you.
0:17:48 > 0:17:49It's funny.
0:17:49 > 0:17:52Like, you put all that effort in and you get the impression...
0:17:52 > 0:17:54If I just made three things, they would have liked it more
0:17:54 > 0:17:57and I could have put my feet up for half an hour.
0:17:57 > 0:18:01Glad John liked it at least. So I'm not deluded, at least.
0:18:08 > 0:18:12Master's student Noma's dish is braised guinea fowl with
0:18:12 > 0:18:16African sweet potato, pickled beetroot,
0:18:16 > 0:18:19coriander salsa with cucumber, bacon and tomato,
0:18:19 > 0:18:23and served with a tomato, paprika and coriander sauce.
0:18:25 > 0:18:28It's a big thing, isn't it? It's a big, generous plate of food.
0:18:28 > 0:18:29HE SIGHS
0:18:29 > 0:18:32It's not the prettiest thing in the world, though.
0:18:40 > 0:18:43I've never tasted anything like it before.
0:18:43 > 0:18:46Your guinea fowl is cooked really nicely.
0:18:46 > 0:18:48I like the crunch of your beetroot.
0:18:48 > 0:18:50I think the sweet potatoes could be cooked a little bit more.
0:18:50 > 0:18:53There's a huge amount of work gone into the dish.
0:18:53 > 0:18:54It's just a bit of a mishmash.
0:18:56 > 0:18:59The salsa works with the meat,
0:18:59 > 0:19:01but not the potato.
0:19:01 > 0:19:05The sauce is slightly sweet, smoky, which matches the potatoes,
0:19:05 > 0:19:08but I think overpowers the guinea fowl.
0:19:08 > 0:19:11Yeah, this is definitely a crazy dish.
0:19:11 > 0:19:15It's like sort of being on an obstacle course, drunk.
0:19:15 > 0:19:16There are some quite nice avenues.
0:19:16 > 0:19:20The guinea fowl is good and it's soft, it's well cooked.
0:19:20 > 0:19:22Then you come across this potato
0:19:22 > 0:19:25that you need a chainsaw to get through.
0:19:25 > 0:19:28You've got a wonderful sauce, I love your tomato sauce.
0:19:28 > 0:19:33So I quite enjoyed going through this insane zone for a little bit.
0:19:33 > 0:19:35I've come out, I'm a little bit discombobulated,
0:19:35 > 0:19:38- but overall, I'm feeling quite happy.- Thank you.
0:19:40 > 0:19:46It wasn't horrible, but I would have wanted better reviews than that.
0:19:59 > 0:20:03Mortgage advisor Jen has used every part of the coriander plant
0:20:03 > 0:20:06to make a chicken and coconut curry
0:20:06 > 0:20:09served with carrot and coriander fritters,
0:20:09 > 0:20:11carrot and coriander pickle,
0:20:11 > 0:20:13onion and coriander flatbread
0:20:13 > 0:20:15and coriander and mint yoghurt.
0:20:24 > 0:20:27So you've certainly used a lot of coriander, which is great.
0:20:27 > 0:20:29You know, your curry is nice,
0:20:29 > 0:20:33but I would love it to be more powerful,
0:20:33 > 0:20:34more warming,
0:20:34 > 0:20:38and just set off with the freshness of the coriander leaves on the top.
0:20:38 > 0:20:40I'd like a bit more spice, absolutely,
0:20:40 > 0:20:44but what I really like is that sort of sweet coconut, tender meat,
0:20:44 > 0:20:47chicken bowl of loveliness that you've got there.
0:20:47 > 0:20:49I think that's a lovely, lovely thing.
0:20:49 > 0:20:51I love the bread, it's light,
0:20:51 > 0:20:53and there's a slight crunch of vegetables in it.
0:20:53 > 0:20:56And I love those shredded bits of carrot,
0:20:56 > 0:21:00that are both sweet and acidic with vinegar at the same time.
0:21:00 > 0:21:03I think you've got some wonderful flavours there.
0:21:03 > 0:21:04Thank you.
0:21:05 > 0:21:06If I'd made that at home,
0:21:06 > 0:21:09I would have put three times as much chilli in it
0:21:09 > 0:21:11and I was just like, "Don't put too much chilli in it,
0:21:11 > 0:21:14"because if William Sitwell doesn't like hot food, you're in trouble."
0:21:14 > 0:21:15I'm really annoyed at myself,
0:21:15 > 0:21:18cos I should have just put three chillies in.
0:21:18 > 0:21:20Jack, up you come with your dessert, please.
0:21:29 > 0:21:32Project manager Jack's sweet take on the brief
0:21:32 > 0:21:35is a deconstructed coriander cheesecake,
0:21:35 > 0:21:39topped with limoncello-soaked coriander seeds,
0:21:39 > 0:21:44with a coriander biscuit crumb, lemon curd, Italian meringues,
0:21:44 > 0:21:47bitter tuiles and a lemon sorbet.
0:21:50 > 0:21:54I love the fact you've taken William's coriander and turned it
0:21:54 > 0:21:58into a dessert and I love, love, love the look of your dessert.
0:21:59 > 0:22:04I hope it tastes all right, cos that really makes me smile, Jack.
0:22:16 > 0:22:19Breathtakingly brilliant.
0:22:19 > 0:22:23Absolutely, breathtakingly brilliant.
0:22:23 > 0:22:26I like the hint of coriander throughout there,
0:22:26 > 0:22:28I like it when I get a bit of seed as well.
0:22:28 > 0:22:31I love the bitterness of this shard.
0:22:31 > 0:22:34Mate, I think that's absolute genius.
0:22:35 > 0:22:37Absolute genius, Jack.
0:22:37 > 0:22:38So impressed with you.
0:22:40 > 0:22:44What you've got are all these different textures
0:22:44 > 0:22:47that take you across the plate on this wonderful journey
0:22:47 > 0:22:50and all the way along, I'm thinking, "Coriander, coriander" -
0:22:50 > 0:22:53I'm getting the coriander seed, I'm getting the little baby coriander,
0:22:53 > 0:22:57but you've done it in a very deftly clever way.
0:22:57 > 0:23:00It's far better than a lot of puddings that I've seen
0:23:00 > 0:23:02very accomplished pastry chefs try to create.
0:23:02 > 0:23:05I think it's magnificent.
0:23:05 > 0:23:06You know what?
0:23:06 > 0:23:10You're inspired by the words of the Italians and the love potion.
0:23:10 > 0:23:13That gets my erogenous zone, mate.
0:23:13 > 0:23:15I love it, I love it.
0:23:17 > 0:23:19I'm... I'm over the moon.
0:23:19 > 0:23:24That was just the most amazing experience I've ever had.
0:23:25 > 0:23:26I knew I was taking a risk
0:23:26 > 0:23:29and I think they were either going to love it or hate it
0:23:29 > 0:23:32and, thankfully, they loved it.
0:23:32 > 0:23:34Oh, I'm so happy right now.
0:23:35 > 0:23:38I think today was absolutely fantastic.
0:23:40 > 0:23:42We're going to have a long, long chat now.
0:23:42 > 0:23:44We can only take the best cooks with us.
0:23:46 > 0:23:49I'll ask you six to take a well-deserved break,
0:23:49 > 0:23:51put the kettle on.
0:23:57 > 0:23:59William, that proved to be a very, very good challenge indeed.
0:23:59 > 0:24:01Yeah, I've eaten very well today.
0:24:01 > 0:24:04- Thank you.- Always a pleasure. - Thank you.
0:24:05 > 0:24:08Today was about six quarterfinalists
0:24:08 > 0:24:11and now we need to work out who goes through to knockout week.
0:24:13 > 0:24:18Jack wowed the crowd. That dessert was absolutely fantastic.
0:24:18 > 0:24:22Incredible daring, incredible technique to match it.
0:24:22 > 0:24:25That young fella has just set this competition on fire.
0:24:25 > 0:24:27- Jacob. - GREGG EXHALES
0:24:27 > 0:24:29Jacob divided the crowd.
0:24:29 > 0:24:32For me, a delicious, delicious thing.
0:24:32 > 0:24:34Lots of gems all coming together
0:24:34 > 0:24:37to becoming a sparkling thing.
0:24:37 > 0:24:38You, however,
0:24:38 > 0:24:41you had your reservations.
0:24:41 > 0:24:45Noma gave us very well-cooked guinea fowl. She gave us a lovely sauce.
0:24:45 > 0:24:48Lots of different flavours, lots of lovely flavours.
0:24:48 > 0:24:52I'm not sure, I'm not convinced that they actually all work together.
0:24:52 > 0:24:54They liked bits and bobs of it,
0:24:54 > 0:24:57so I'm hoping that those bits and bobs that they liked
0:24:57 > 0:24:59are good enough to get me through.
0:24:59 > 0:25:02Sarah took coriander, which she didn't like,
0:25:02 > 0:25:03and she tried to disguise it
0:25:03 > 0:25:06in a dish which she thought was really tasty.
0:25:06 > 0:25:09It didn't work as a dish, unfortunately.
0:25:09 > 0:25:11It'd be wonderful to get through to knockouts
0:25:11 > 0:25:14and never have to touch coriander ever again, if I don't want to.
0:25:14 > 0:25:15That would be really good.
0:25:15 > 0:25:17Jen's curry was good, it was really tasty.
0:25:17 > 0:25:20It could be a little bit more fiery, but Jen did a good dish
0:25:20 > 0:25:23and she celebrated coriander in more ways than one.
0:25:23 > 0:25:25I really like Juanita's flavours.
0:25:25 > 0:25:30I thought the laksa she made was deep, rich, it had heat,
0:25:30 > 0:25:31it had salt, it had sweetness.
0:25:31 > 0:25:34I thought her dumplings were absolutely exceptional.
0:25:35 > 0:25:37Hopefully, hopefully, I've done enough.
0:25:37 > 0:25:39They didn't hate it, so that's good.
0:25:41 > 0:25:44There are some standout cooks in the room, no doubt about it.
0:25:44 > 0:25:46The reason I'm smiling is cos I've really enjoyed today
0:25:46 > 0:25:48and I know you did as well.
0:25:48 > 0:25:50It's lovely when you get amazing food.
0:26:02 > 0:26:05A great round, guys, I've got to say.
0:26:05 > 0:26:07A really impressive quarterfinal.
0:26:08 > 0:26:11We have made a decision.
0:26:11 > 0:26:13We are taking four of you through...
0:26:14 > 0:26:19..which means, unfortunately, two of you are leaving the competition.
0:26:19 > 0:26:21The first contestant going through...
0:26:24 > 0:26:26..is Jack.
0:26:26 > 0:26:28- Great effort.- Thank you.
0:26:31 > 0:26:33The second contestant going through...
0:26:36 > 0:26:38..is Jen.
0:26:38 > 0:26:39Well done.
0:26:42 > 0:26:45The third contestant going through...
0:26:49 > 0:26:50..Juanita.
0:26:56 > 0:27:01The fourth and final place in knockout week...
0:27:08 > 0:27:10..Jacob.
0:27:11 > 0:27:13Very well done.
0:27:13 > 0:27:16Sarah, Noma, I think you can look back at this
0:27:16 > 0:27:18and be very proud of yourselves.
0:27:18 > 0:27:19Thank you.
0:27:19 > 0:27:20Thanks very much, ladies.
0:27:23 > 0:27:24I have enjoyed myself.
0:27:24 > 0:27:27It's been awful and fabulous in equal measure,
0:27:27 > 0:27:29but I have enjoyed it, it's been wonderful.
0:27:31 > 0:27:35I'm not happy or pleased to have left this competition at this stage.
0:27:35 > 0:27:38However, I'm happy, because I've done something
0:27:38 > 0:27:41that I would never have had the courage to do in the first place,
0:27:41 > 0:27:43so I really am proud of all my efforts.
0:27:46 > 0:27:48It was incredible today.
0:27:49 > 0:27:50I can't believe it.
0:27:50 > 0:27:52I'm absolutely overjoyed.
0:27:53 > 0:27:57A place in knockout week is just fantastic and I'm so happy.
0:27:58 > 0:28:00I'm going to celebrate tonight by drinking lots of wine
0:28:00 > 0:28:02and cuddling my cat and my husband.
0:28:04 > 0:28:09Jack, Jacob, Jen and Juanita will be back for knockout week.
0:28:13 > 0:28:15Next week,
0:28:15 > 0:28:19it's the final MasterChef heats.
0:28:20 > 0:28:23Yeah!
0:28:23 > 0:28:25It's a bit out there, I've got to say.
0:28:25 > 0:28:28This brownie is pretty much perfect.
0:28:28 > 0:28:31I don't know where you've come from, but you are a hell of a cook.
0:28:31 > 0:28:33- Crispy skin, yay!- Yeah, crispy skin.
0:28:33 > 0:28:35Arghhhh.