0:00:02 > 0:00:06MasterChef is back, searching for the country's best amateur cook.
0:00:07 > 0:00:08Come on!
0:00:09 > 0:00:12You can't say it's got chilli in, and not make it chilli.
0:00:12 > 0:00:14Don't, don't, don't, don't! Oh, no!
0:00:14 > 0:00:18Each week, 16 new contestants battle for a place
0:00:18 > 0:00:21in Friday's quarterfinal.
0:00:21 > 0:00:22It's a masterpiece.
0:00:23 > 0:00:27Only the best will make it through to the final challenges.
0:00:27 > 0:00:28You don't slow down.
0:00:28 > 0:00:30Everybody, pudding!
0:00:30 > 0:00:32Absolutely beautiful.
0:00:32 > 0:00:34It's an incredible piece of cooking.
0:00:34 > 0:00:36They want to realise one dream, and that's become
0:00:36 > 0:00:37the MasterChef champion.
0:00:37 > 0:00:39Kid in a sweet shop, that's me.
0:00:39 > 0:00:41Let's find the stars.
0:00:47 > 0:00:51These eight amateurs all think they've got what it takes
0:00:51 > 0:00:53to become MasterChef champion.
0:00:54 > 0:00:56But at the end of today's heat,
0:00:56 > 0:01:00only three will make it through to Friday's quarterfinal.
0:01:05 > 0:01:08Cooking for John and Gregg scares me a little bit.
0:01:08 > 0:01:12If I can put a smile on their face, that would absolutely make me day.
0:01:13 > 0:01:16I might not be up to their standard, but I want to test myself,
0:01:16 > 0:01:19and see whether I can cook or not.
0:01:20 > 0:01:22I think I'm like a swan, you know.
0:01:22 > 0:01:24Nice and calm on top, but my legs are going ten to the dozen
0:01:24 > 0:01:26underneath the water.
0:01:27 > 0:01:29I believe I'm good enough to win MasterChef.
0:01:29 > 0:01:31I can do it. I will do it.
0:01:50 > 0:01:53Welcome to the MasterChef kitchen.
0:01:53 > 0:01:57Welcome to a brand-new competition.
0:01:57 > 0:02:01A fantastic opportunity for you to indulge what I hope
0:02:01 > 0:02:03is your greatest passion.
0:02:03 > 0:02:07This could be the start of something truly amazing.
0:02:09 > 0:02:12Your first test is the market test.
0:02:13 > 0:02:16We have done something very special this year.
0:02:16 > 0:02:17We've built you a market...
0:02:19 > 0:02:23..and it's stocked full of extraordinary produce.
0:02:26 > 0:02:32All we want you to do is to go to the market, collect some ingredients,
0:02:32 > 0:02:34and come back and cook for us one dish.
0:02:35 > 0:02:38One great dish that shows Gregg and I you've got the potential to go
0:02:38 > 0:02:40further in the competition.
0:02:40 > 0:02:43Ladies and gentlemen, select your ingredients, off you go.
0:02:48 > 0:02:52The contestants now have ten minutes to plan their dish,
0:02:52 > 0:02:55but can revisit the market at any time.
0:02:57 > 0:03:00Today's ingredients include
0:03:00 > 0:03:01pork mince,
0:03:02 > 0:03:04chicken breasts,
0:03:04 > 0:03:05pancetta,
0:03:06 > 0:03:09halibut and mussels.
0:03:11 > 0:03:15There's also a range of cheeses, grains and pulses,
0:03:16 > 0:03:19and a selection of fruit and vegetables.
0:03:21 > 0:03:23There's too many ingredients to choose from.
0:03:23 > 0:03:26There's absolutely loads, so, I just don't know where to start.
0:03:28 > 0:03:30It puts you under the pressure, that's for sure.
0:03:30 > 0:03:33I guess it shows that you're a cook, if you can come up with something.
0:03:34 > 0:03:38We're about to find out whether they can really cook or not.
0:03:38 > 0:03:40They need to think outside the box.
0:03:40 > 0:03:42Be bold, be brave.
0:03:42 > 0:03:44- That's it.- You can't play it safe.
0:03:47 > 0:03:50It's the variety that catches you off-guard, having so much to pick from.
0:03:50 > 0:03:53You've things going through your mind that you've never thought about.
0:03:53 > 0:03:56But, here we are, we're going to make it happen.
0:03:59 > 0:04:01I know how to do sweet pastry,
0:04:01 > 0:04:03and I think everybody else is going savoury.
0:04:05 > 0:04:07So I want to do something a bit different.
0:04:09 > 0:04:12Right, we hope you've chosen well.
0:04:12 > 0:04:16You have one hour and 20 minutes to cook for us one dish.
0:04:16 > 0:04:18At the end of this,
0:04:18 > 0:04:20three of you will be going home.
0:04:27 > 0:04:29Ladies and gentlemen, let's cook.
0:04:43 > 0:04:46Travel agent Richard lives in Rochdale
0:04:46 > 0:04:48with his wife and three children.
0:04:51 > 0:04:54Cooking for John and Gregg, yeah, it's a bit nerve-racking.
0:04:54 > 0:04:57But then, I have three little critics at home, you know,
0:04:57 > 0:04:58so it'll be a bit different.
0:05:00 > 0:05:04If they like my first dish, it'd be amazing.
0:05:04 > 0:05:05I'd be on cloud nine.
0:05:08 > 0:05:12Today I'm doing a mushroom ravioli...
0:05:13 > 0:05:15..with a sage butter.
0:05:15 > 0:05:18You're comfortable with making pasta?
0:05:18 > 0:05:19I am, yeah, I make it a lot at home.
0:05:19 > 0:05:22I make it with the kids, so...
0:05:22 > 0:05:26If it all goes to plan, like it does at home, then it should be OK.
0:05:26 > 0:05:28But I've not got the kids with me today, throwing stuff in.
0:05:32 > 0:05:34Only three component parts.
0:05:34 > 0:05:36The pasta, the filling and the butter sauce.
0:05:38 > 0:05:41Which means all three things have to be absolutely perfect.
0:05:46 > 0:05:5031-year-old Solomon is a retired professional footballer
0:05:50 > 0:05:53and now coaches for a living.
0:05:54 > 0:05:56My love of food always came from when I was younger.
0:05:56 > 0:05:59My mum was a single parent, she was out working all the time,
0:05:59 > 0:06:02so I had to really cook for myself.
0:06:02 > 0:06:03And I really enjoy it.
0:06:09 > 0:06:11What are you going to cook for us, now?
0:06:11 > 0:06:15I'm going to cook a pasta with a tomatoey sauce, herby,
0:06:15 > 0:06:18and I'm going to get some herby chicken on top of it as well.
0:06:18 > 0:06:20As you know, as footballers, we've got the pre-match,
0:06:20 > 0:06:22and that consists of pasta and chicken.
0:06:22 > 0:06:24It's probably the most boring food.
0:06:24 > 0:06:27It becomes boring because you eat it so much, but you need the energy.
0:06:27 > 0:06:29But I'm having to kind of
0:06:29 > 0:06:31make it look a bit more glamorous than I do at home.
0:06:31 > 0:06:33But I'm going to go for it.
0:06:37 > 0:06:40What he wants to do is to take his boring, everyday fodder -
0:06:40 > 0:06:42his chicken and pasta - and zhoosh it up.
0:06:42 > 0:06:46Great. But he's not even making pasta, he's using dried pasta.
0:06:48 > 0:06:51At least Solomon's cooking something he knows.
0:06:52 > 0:06:5330 minutes are gone.
0:07:02 > 0:07:04As well as learning to become a pilot,
0:07:04 > 0:07:08web developer Lewis loves to experiment with his food.
0:07:11 > 0:07:14I think I'm going to try and do a mix of classic cooking
0:07:14 > 0:07:17and also throwing in some elements here and there that are, yeah,
0:07:17 > 0:07:19I guess, testing the brief.
0:07:25 > 0:07:27I have tried my hand at chocolate lasagne...
0:07:29 > 0:07:31..and the "chomelette", the chocolate omelette.
0:07:31 > 0:07:35Both of which, I would say, have not been repeat meals.
0:07:35 > 0:07:37Have you got a dish in mind?
0:07:37 > 0:07:41Gnocchi in a gorgonzola and bacon and mushroom sauce,
0:07:41 > 0:07:46and perhaps some pickled mushrooms, depending on how they come out.
0:07:46 > 0:07:48What's in this mushroom? Apple and...?
0:07:48 > 0:07:49Apple, vinegar,
0:07:49 > 0:07:51sugar, a bit of olive oil.
0:07:51 > 0:07:53I think it'll come together, hopefully.
0:07:58 > 0:08:01Does Gorgonzola and gnocchi really belong with a pickled mushroom
0:08:01 > 0:08:03and some apple?
0:08:03 > 0:08:05I'm not quite sure.
0:08:13 > 0:08:1735-year-old Kelly works as a call-centre manager
0:08:17 > 0:08:19for the Inland Revenue.
0:08:19 > 0:08:23Competitive, everyone who knows me would say ridiculously competitive.
0:08:23 > 0:08:25It doesn't matter whether it's a board game, a card game,
0:08:25 > 0:08:27whether it's a computer game.
0:08:27 > 0:08:29Anything, I like to win.
0:08:32 > 0:08:36Kelly, you've got a nice smile, are you enjoying yourself?
0:08:36 > 0:08:38No, it's a nervous smile.
0:08:38 > 0:08:40And I'm having a bit of a hot sweat at the minute.
0:08:40 > 0:08:41What are you making?
0:08:41 > 0:08:43Erm, chicken and bacon risotto.
0:08:43 > 0:08:45That's the plan.
0:08:45 > 0:08:46Which rice are you using?
0:08:46 > 0:08:48Well, I got that,
0:08:48 > 0:08:50because although I had chicken and bacon risotto in my head,
0:08:50 > 0:08:53- that's what I was going to use. - Risotto from Italy, and this rice,
0:08:53 > 0:08:56with Spanish writing on, is risotto rice?
0:08:56 > 0:08:59- I'm hoping so.- I think that may well be paella rice.
0:09:03 > 0:09:06Now, the problem is, risotto is about adding stock to rice,
0:09:06 > 0:09:08and stirring it and stirring it,
0:09:08 > 0:09:10and all the rice plumps up and it becomes wonderful.
0:09:10 > 0:09:13Paella, on the other hand, is about baking the rice,
0:09:13 > 0:09:15and all the water being soaked up without being agitated.
0:09:17 > 0:09:20If you stir paella rice, it turns to mush.
0:09:23 > 0:09:26Is there, like, no risotto rice at all?
0:09:27 > 0:09:29I still wanted to do risotto.
0:09:32 > 0:09:34I don't know whether to get...
0:09:37 > 0:09:39I don't know.
0:09:41 > 0:09:44So, is she going to make a paella,
0:09:44 > 0:09:46or is she going to try and risk making a risotto with paella rice?
0:09:48 > 0:09:50I'm just going to stick with me gut.
0:09:50 > 0:09:52I think it tastes all right,
0:09:52 > 0:09:54but whether he's going to have an issue with the rice...
0:09:58 > 0:10:00You've got 30 minutes left, all right?
0:10:05 > 0:10:08Timers are beeping, it's all a-working, it's all a-go.
0:10:08 > 0:10:11The MasterChef kitchen is alive once more.
0:10:14 > 0:10:1729-year-old Jamie works in marketing,
0:10:17 > 0:10:19selling wines from all over Europe.
0:10:22 > 0:10:25I think my palate is going to stand me in good stead,
0:10:25 > 0:10:29because I've tasted wine for six, seven years,
0:10:29 > 0:10:31and you start to think about the complexities of flavour,
0:10:31 > 0:10:34and I think it's really transferable.
0:10:36 > 0:10:39Jamie's a champion of wine, and he's championing wine, that's for sure.
0:10:39 > 0:10:42He's got half a bottle of Rioja poaching one breast of chicken,
0:10:42 > 0:10:43and I think that sounds good.
0:10:46 > 0:10:49I'm going for, I guess, a sort of Spanish coq au vin thing.
0:10:49 > 0:10:52You could call it a "Rioja coq", actually.
0:10:52 > 0:10:55Just trying to capture the flavours of Spain, really.
0:10:55 > 0:10:57When you eat, you should just be in the moment,
0:10:57 > 0:10:59you should be lost in those flavours.
0:11:08 > 0:11:11American-born Maria splits her time between London,
0:11:11 > 0:11:14New York and Thailand.
0:11:15 > 0:11:17Why do you love to cook?
0:11:17 > 0:11:19Because it's an art form, for me.
0:11:19 > 0:11:21I'm an interior designer, I'm an artist,
0:11:21 > 0:11:23I design jewellery, clothing.
0:11:23 > 0:11:25So, just for me, it's another art form.
0:11:25 > 0:11:27Would you say you had a style?
0:11:27 > 0:11:28The world is my style.
0:11:31 > 0:11:36I've gone for halibut, which I've cooked before many times,
0:11:36 > 0:11:38but I've gone Thai-style.
0:11:39 > 0:11:42I spend lots of time there, in Thailand, in Samui,
0:11:42 > 0:11:44because my boyfriend lives over there.
0:11:44 > 0:11:47So I love their flavours
0:11:47 > 0:11:50and they've influenced my cooking a lot.
0:11:54 > 0:11:58There's little gems floating in the pan there, of garlic, chillies,
0:11:58 > 0:12:01spring onions, lemon grass - beautiful.
0:12:01 > 0:12:04Is it a broth? I'm not quite sure.
0:12:04 > 0:12:06The intention, I think, is great.
0:12:09 > 0:12:12You have 15 minutes left.
0:12:20 > 0:12:24Tariq's love of cooking started when he got a pasta machine
0:12:24 > 0:12:26for Christmas, aged 11.
0:12:26 > 0:12:28I haven't really got one favourite style of food,
0:12:28 > 0:12:31I love cooking all styles, all different cuisines.
0:12:31 > 0:12:33I did quite a bit of travelling last year, so,
0:12:33 > 0:12:35I went to India and south-east Asia,
0:12:35 > 0:12:37so now that's a big influence, as well.
0:12:39 > 0:12:41Tariq has decided to do us a Thai dish.
0:12:41 > 0:12:44A Thai dish which includes minced pork, aubergines,
0:12:44 > 0:12:46tomato ketchup and honey.
0:12:49 > 0:12:51There was just so much choice in that pantry,
0:12:51 > 0:12:53I didn't know what to choose.
0:12:53 > 0:12:55Was there anything left in the market?
0:12:57 > 0:12:59No, not really, not after I'd been in there!
0:13:07 > 0:13:10Bristol-based Leanne works for the NHS,
0:13:10 > 0:13:14negotiating contracts for the blood and transplant teams.
0:13:17 > 0:13:20My job is very demanding, but I really enjoy what I do.
0:13:22 > 0:13:25So when I get home, the chance to cook is really my detox,
0:13:25 > 0:13:26my relaxation.
0:13:30 > 0:13:33Leanne's plan is solid.
0:13:33 > 0:13:36A tart case, a lemon curd in the middle,
0:13:36 > 0:13:38a blackberry sauce.
0:13:38 > 0:13:41As long as everything is flavoured well, it's going to be fantastic.
0:13:46 > 0:13:48- Who do you cook for? - Mostly my husband.
0:13:48 > 0:13:51And how well does he think you'll do on here?
0:13:51 > 0:13:54The rule was, I'm not allowed to cry or drop anything,
0:13:54 > 0:13:55that was the...
0:13:55 > 0:13:57SHE GIGGLES
0:13:57 > 0:14:00That was basically the pep talk, don't cry or drop anything,
0:14:00 > 0:14:01and it'll be all right.
0:14:09 > 0:14:10What is that?
0:14:10 > 0:14:12Some kind of mushroom jelly.
0:14:17 > 0:14:19Five minutes left.
0:14:22 > 0:14:25I'm not completely happy whether the flavours will come through.
0:14:32 > 0:14:3430 seconds.
0:14:44 > 0:14:46Time's up! Stop.
0:14:52 > 0:14:54I did a risotto with paella rice.
0:14:54 > 0:14:57- Did that not work?- Well, I've done it but it's just...
0:15:02 > 0:15:04First up is travel agent Richard.
0:15:07 > 0:15:10His home-made ravioli has been stuffed with mushrooms
0:15:10 > 0:15:12and ricotta cheese
0:15:12 > 0:15:16and served with a sage butter and truffle shavings.
0:15:25 > 0:15:26I like that a great deal.
0:15:26 > 0:15:30Your pasta is really fine and light and thin.
0:15:30 > 0:15:33Strength of mushroom, truffle, cheese, slippery,
0:15:33 > 0:15:36butter sauce. Well done.
0:15:36 > 0:15:38Technically, really good.
0:15:38 > 0:15:40Flavour, perfect.
0:15:40 > 0:15:41Thank you.
0:15:43 > 0:15:45I couldn't stop shaking.
0:15:45 > 0:15:47But, yeah, I feel great.
0:15:47 > 0:15:49I got good feedback so that's what I wanted.
0:15:49 > 0:15:51Well done, that's brilliant.
0:15:58 > 0:16:00Football coach Solomon's tagliatelle
0:16:00 > 0:16:04has been served in a tomato and basil sauce
0:16:04 > 0:16:07with chicken and bacon, alongside garlic toast.
0:16:17 > 0:16:20It's a shame you've used dried pasta because I'd have liked to have seen you make your own pasta.
0:16:20 > 0:16:23I don't like the sauce, I have to say, I find it strong and sweet,
0:16:23 > 0:16:25like tomato puree.
0:16:25 > 0:16:28What you've done here, Solomon, I think, is made a crowd pleaser.
0:16:28 > 0:16:31It's what people cook at home all the time.
0:16:31 > 0:16:34The question is, has it demonstrated enough skill on MasterChef?
0:16:37 > 0:16:38I think the situation caught me off guard.
0:16:38 > 0:16:42I wanted to go for something I knew instead of trying to be too...
0:16:42 > 0:16:44Show too much razzmatazz.
0:16:44 > 0:16:47Scrutiny. I'm used to being scrutinised, though.
0:16:51 > 0:16:56Web developer Lewis has made potato gnocchi served in a Gorgonzola
0:16:56 > 0:17:01and bacon sauce with a pickled mushroom jelly and wilted spinach.
0:17:10 > 0:17:13That gnocchi and the Gorgonzola is really, really tasty.
0:17:13 > 0:17:16It's salty, it's rich from the cream, loads of parsley,
0:17:16 > 0:17:20crispy bits of bacon, and the really lovely chewy bits of gnocchi.
0:17:21 > 0:17:26You've got a salty, strong mushroom flavour in a jelly texture.
0:17:26 > 0:17:29That's about as crazy as it gets.
0:17:29 > 0:17:32But I kind of like that, that sort of inventiveness.
0:17:32 > 0:17:33Thanks.
0:17:35 > 0:17:37So elated that that is over.
0:17:37 > 0:17:40That was something else, going in front of them,
0:17:40 > 0:17:41just an amazing experience and, er...
0:17:41 > 0:17:43Yeah, phew!
0:17:49 > 0:17:52Civil servant Kelly stuck to her guns
0:17:52 > 0:17:56and used paella rice to make her chicken and bacon risotto.
0:18:05 > 0:18:09I think what you did is you found a dish in your head and you went,
0:18:09 > 0:18:11I'm making risotto and the thing with risotto,
0:18:11 > 0:18:14you need the risotto rice, that's a big thing.
0:18:14 > 0:18:17Paella rice starts to fall apart and become very, very starchy.
0:18:17 > 0:18:19Mm.
0:18:19 > 0:18:23The problem I've got is the flavour you've got in there tastes a lot like white wine.
0:18:23 > 0:18:26It's very sweet and it's quite acidic.
0:18:26 > 0:18:28That's too strong of white wine.
0:18:41 > 0:18:45Wine marketer Jamie poached his chicken breast in Rioja
0:18:45 > 0:18:49and served it with tomatoes, spring onions,
0:18:49 > 0:18:52crispy chicken skin, croutons,
0:18:52 > 0:18:55pomme puree and a red wine sauce.
0:19:04 > 0:19:06You've got lovely citrus flavour on the chicken
0:19:06 > 0:19:09but the sauce is so strong and powerful of red wine,
0:19:09 > 0:19:13it's completely smashed any citrus flavour on the chicken.
0:19:13 > 0:19:16Your mashed potato puree is full of butter
0:19:16 > 0:19:18and really delicious
0:19:18 > 0:19:21but I don't want mashed potato with the crunch of a crouton.
0:19:23 > 0:19:24I think you've shown lots of skill,
0:19:24 > 0:19:28I think you've tried to do lots of things but it hasn't resulted
0:19:28 > 0:19:30in a delicious plate of food.
0:19:32 > 0:19:36I guess neither of them were completely sold on what I was doing.
0:19:36 > 0:19:39Yeah, I take something good out of it and I take some bad out of it.
0:19:46 > 0:19:49Designer Maria oven baked her halibut
0:19:49 > 0:19:54and served it on a bed of spinach with cubed potatoes,
0:19:54 > 0:19:57mussels and a broth made from coconut milk,
0:19:57 > 0:20:00lemon grass, chilli and ginger.
0:20:10 > 0:20:13Your fish is cooked really, really nicely.
0:20:13 > 0:20:16Your sauce has good intent but it needs more power.
0:20:16 > 0:20:19Cos the fish can stand up to it.
0:20:19 > 0:20:20OK.
0:20:20 > 0:20:22In my humble opinion,
0:20:22 > 0:20:26there is no place for those sweet tomatoes and those potatoes
0:20:26 > 0:20:31in that dish. The rest of it, I think is an absolute triumph.
0:20:31 > 0:20:32Thanks.
0:20:34 > 0:20:38I feel pretty good. I did pretty much what I was planning on doing.
0:20:38 > 0:20:41Of course there were some minor things and I realised after,
0:20:41 > 0:20:43"Oh, my god, what did I do?"
0:20:43 > 0:20:46But, yeah, it wasn't a bad result.
0:20:46 > 0:20:47Yeah.
0:20:51 > 0:20:53Account manager Tariq
0:20:53 > 0:20:55flavoured his pork mince with soy,
0:20:55 > 0:20:57lemon grass, ginger,
0:20:57 > 0:20:59tomato ketchup and honey
0:20:59 > 0:21:01and served it with aubergines,
0:21:01 > 0:21:05basmati rice and crispy fried egg,
0:21:05 > 0:21:07topped with chilli and spring onion.
0:21:17 > 0:21:21It's a big, bold, courageous dish.
0:21:21 > 0:21:25The pork is cooked well but honey and ketchup and soy?
0:21:25 > 0:21:30I mean, that's really sweet - really, really sweet.
0:21:30 > 0:21:32The whole thing is slightly confused
0:21:32 > 0:21:35and I think if you are going to be cooking Asian food,
0:21:35 > 0:21:38and you've got the ingredients in your market, use them.
0:21:41 > 0:21:44I think I just went for too many elements maybe
0:21:44 > 0:21:48and mixed up fusion a little bit too much.
0:21:48 > 0:21:52It would be nice to get a second chance and show them what I can do.
0:21:57 > 0:22:00Last up is NHS worker Leanne
0:22:00 > 0:22:03who was the only contestant to have made a dessert.
0:22:03 > 0:22:06A lemon curd tart with poached blackberries
0:22:06 > 0:22:09and a Mascarpone cream.
0:22:09 > 0:22:12I spy with my little eye, something beginning with
0:22:12 > 0:22:14absolutely love that pudding, when can we eat it?
0:22:23 > 0:22:26Your pastry is lovely and fine and buttery.
0:22:26 > 0:22:29Your berries have still got a crunch but the jam round the outside works
0:22:29 > 0:22:33very, very nicely. Yeah, very good, great first round, Leanne.
0:22:33 > 0:22:35Thank you ever so much.
0:22:35 > 0:22:37Your curd is just divine.
0:22:37 > 0:22:40The blackberries in the jam are absolutely delicious.
0:22:40 > 0:22:42Super job.
0:22:42 > 0:22:43Super, super job.
0:22:47 > 0:22:49I think it worked really well.
0:22:49 > 0:22:52They seemed to really enjoy it so I'm really pleased.
0:22:52 > 0:22:53Yay!
0:22:57 > 0:22:59That's a pretty good standard,
0:22:59 > 0:23:02bearing in mind that they had no idea what they were going to cook.
0:23:02 > 0:23:05I think we've got a couple of standout cooks here.
0:23:08 > 0:23:10I really like Leanne.
0:23:10 > 0:23:11John, it was faultless.
0:23:11 > 0:23:13Delicious.
0:23:13 > 0:23:14Delicious. What a great cook.
0:23:14 > 0:23:17Yes, many may say you're biased because you like a pud,
0:23:17 > 0:23:19but I have to say that Leanne's dish was the best of the day.
0:23:19 > 0:23:21Leanne goes through.
0:23:21 > 0:23:24Well, Leanne goes through for sure. For me, then, it's Maria.
0:23:24 > 0:23:27The piece of fish was cooked beautifully.
0:23:27 > 0:23:30Really beautiful. And then we got a really lovely plate of ravioli
0:23:30 > 0:23:34from Richard and he got every single part absolutely right.
0:23:34 > 0:23:38I really liked the gnocchi from Lewis.
0:23:38 > 0:23:40I like the creativity, I like the ambition,
0:23:40 > 0:23:42I'd like to see Lewis cook again.
0:23:42 > 0:23:45As to the other four, three are going.
0:23:45 > 0:23:48From Kelly, we got a rice-porridge risotto,
0:23:48 > 0:23:49paella, chicken-bacon thing.
0:23:49 > 0:23:51And it wasn't very good.
0:23:53 > 0:23:57Solomon's chicken was nicely cooked but that's where it ended, really.
0:23:57 > 0:24:01So that means Kelly and Solomon go home
0:24:01 > 0:24:05but then we've got Tariq and we've also got Jamie.
0:24:06 > 0:24:09We have to take a gamble on one of them.
0:24:09 > 0:24:11If I do go through,
0:24:11 > 0:24:14I'll be wanting to impress them a lot more than I have done today.
0:24:14 > 0:24:18So fingers crossed, but I don't know, we'll see what happens.
0:24:18 > 0:24:20The positive side of me would say,
0:24:20 > 0:24:23you've got enough good stuff to maybe sneak through
0:24:23 > 0:24:27and the other side of my brain says, it's not good enough.
0:24:40 > 0:24:43Three of you are leaving us.
0:24:50 > 0:24:52The first person leaving us...
0:24:52 > 0:24:54is Kelly.
0:24:54 > 0:24:56- Thanks very much, Kelly.- Thank you.
0:25:03 > 0:25:05The second person leaving us
0:25:05 > 0:25:06is Solomon.
0:25:06 > 0:25:09- Thanks very much, Solomon. - Good luck, guys.- Thank you.
0:25:15 > 0:25:17The third person leaving the competition...
0:25:21 > 0:25:23..is Tariq.
0:25:23 > 0:25:25- Thanks very much, Tariq.- Thank you.
0:25:31 > 0:25:36I'll probably beat myself up for quite a while but I've enjoyed it.
0:25:38 > 0:25:43You've only really got yourself to blame when you know the standard that's out there.
0:25:43 > 0:25:45I should never have went as safe as I did.
0:25:45 > 0:25:48I think at the end of the day, the nerves just completely,
0:25:48 > 0:25:50completely got the better of me, so...
0:26:10 > 0:26:14Now, you've earned the right to cook your own food.
0:26:14 > 0:26:17Food that you've had a chance to practise.
0:26:17 > 0:26:19But it's not as simple as that.
0:26:19 > 0:26:22You're not just going to cook for John and me,
0:26:22 > 0:26:25you are going to cook for last year's final three.
0:26:27 > 0:26:32The winner, Jane, and the two runners-up, Billy and Jack.
0:26:34 > 0:26:37Two courses in one hour and 15 minutes
0:26:37 > 0:26:39and four plates of each course.
0:26:39 > 0:26:41Your choice, whether it's a starter and a main course
0:26:41 > 0:26:43or a main course and a dessert.
0:26:43 > 0:26:47Get it right, you become a quarterfinalist.
0:26:47 > 0:26:49Ladies and gentlemen, let's cook.
0:27:04 > 0:27:07I don't think I can improve much because I think I did really well.
0:27:07 > 0:27:09I just need to... You know, I've raised the bar for myself
0:27:09 > 0:27:12and I need to try to keep it as high as I can, you know?
0:27:21 > 0:27:23- Richard.- Yes?- Lovely bit of fish on your bench.
0:27:23 > 0:27:25What are your two courses?
0:27:25 > 0:27:30A herb-encrusted baked cod with a pea puree and mashed potato.
0:27:30 > 0:27:33For dessert, a lemon baked tart.
0:27:33 > 0:27:37Is it not a gamble at this stage of the competition to actually bake a
0:27:37 > 0:27:42tart, then bake the filling and then hope it's cool enough to cut it into portion size?
0:27:42 > 0:27:43- Yeah.- In an hour and 15 minutes?
0:27:43 > 0:27:45It is. You've got to push yourself, haven't you?
0:28:07 > 0:28:12My go-to is white fleshy fish and something green.
0:28:12 > 0:28:14And that's definitely what I'm doing,
0:28:14 > 0:28:17something white and something green.
0:28:23 > 0:28:26My first course is a warm mushroom Asian salad
0:28:26 > 0:28:33and my main course is a baked hake with a miso sauce and sushi rice.
0:28:33 > 0:28:36What's MasterChef all about for you?
0:28:36 > 0:28:39I think it's a continuation for me, a continuation of creativity.
0:28:39 > 0:28:42If I make it to the end, which I will,
0:28:42 > 0:28:45I think the options, they're endless.
0:28:49 > 0:28:52The big thing I want from Maria is I want punch,
0:28:52 > 0:28:55because her food just needs to sing a bit louder.
0:29:01 > 0:29:04Being in this, it's like having a superpower,
0:29:04 > 0:29:07it's your brain switching on your nerve endings
0:29:07 > 0:29:09so you're ready for the fight.
0:29:10 > 0:29:13So I try to embrace it. If I'm not nervous -
0:29:13 > 0:29:15hey, that's scary because it means I don't care.
0:29:20 > 0:29:22Why so many onions, Jamie?
0:29:22 > 0:29:25Well, onions are in both my dishes.
0:29:25 > 0:29:28I'm a fan of onions, what can I say?
0:29:28 > 0:29:31So, my two courses are a shallot tarte Tatin
0:29:31 > 0:29:35and then my second course is roast duck with pea,
0:29:35 > 0:29:39mushroom and onion puree and a Madeira sauce.
0:29:39 > 0:29:42If you're making a tarte Tatin, that means those onions have got to
0:29:42 > 0:29:45go in the oven with some pastry and if you don't get them in soon, mate,
0:29:45 > 0:29:47- you're going to run out of time. - Yeah, exactly.
0:29:47 > 0:29:50So, I would hurry if I was you, young Jamie.
0:30:04 > 0:30:07In the lead up to the competition, I've been trying lots
0:30:07 > 0:30:08of new recipes, different techniques.
0:30:09 > 0:30:11Some things have gone really well,
0:30:11 > 0:30:13some things haven't worked out so well.
0:30:15 > 0:30:18Leanne's cooking cod and chorizo.
0:30:18 > 0:30:20Yeah, that works, I get that.
0:30:20 > 0:30:23And then potatoes cooked in oil
0:30:23 > 0:30:25flavoured with saffron
0:30:25 > 0:30:28and a butter lemon sauce.
0:30:30 > 0:30:34If she can amalgamate those four big flavours, I'll be very impressed.
0:30:40 > 0:30:44Dessert, frangipane with ginger and apricots is going to be fantastic.
0:30:45 > 0:30:47Sticky, sweet ginger,
0:30:47 > 0:30:49a little bit of warmth in the back of your throat.
0:30:49 > 0:30:53Fluffy up bits of frangipane beside a crispy pastry base.
0:30:53 > 0:30:55Mmm.
0:30:58 > 0:31:00Why these two courses, Leanne?
0:31:00 > 0:31:02I love chorizo.
0:31:02 > 0:31:05I think it's a beautiful flavour and I especially love it with
0:31:05 > 0:31:07the fresh sweetness of cod.
0:31:07 > 0:31:09I think it's a marriage made in heaven.
0:31:09 > 0:31:11And I absolutely love ginger -
0:31:11 > 0:31:13it's one of my favourite ingredients, as well.
0:31:21 > 0:31:24I feel like I need to stick to my creative side
0:31:24 > 0:31:27but hopefully I can excite them more than I can scare them.
0:31:29 > 0:31:33For my main course, I'm cooking steak with cubed potatoes,
0:31:33 > 0:31:36a mushroom foam and celeriac puree with a red wine reduction.
0:31:38 > 0:31:39And for my dessert,
0:31:39 > 0:31:43I'm cooking custard ravioli with an apple coulis and pecan crumb.
0:31:46 > 0:31:48- Custard ravioli?- Yes, indeed.
0:31:48 > 0:31:50- Ravioli full of custard? - Yep.- With apple puree?
0:31:50 > 0:31:55- Yes.- Do you make the ravioli in exactly the same way
0:31:55 > 0:31:56you would savoury pasta?
0:31:56 > 0:31:59Yes, but I cook it in a very light sugar syrup.
0:31:59 > 0:32:02What does that do to the flour and eggs mix?
0:32:03 > 0:32:05I'm not entirely sure!
0:32:11 > 0:32:13I tell you what I'm not doing with his ravioli -
0:32:13 > 0:32:17- I'm not grating Parmesan across the top.- Let's just hope he doesn't.
0:32:20 > 0:32:22You've had 40 minutes.
0:32:22 > 0:32:2340 minutes gone.
0:32:38 > 0:32:40Since leaving MasterChef, me and Billy have joined up,
0:32:40 > 0:32:43done a couple of supper clubs which have gone down really well.
0:32:43 > 0:32:46We've been cooking for the public, which is fantastic.
0:32:46 > 0:32:48I think we did for 37 last time,
0:32:48 > 0:32:50so no small feat to cook for that many,
0:32:50 > 0:32:54which we found out - plating for 37 is a pretty tall order.
0:32:54 > 0:32:56So we don't cut ourselves much slack.
0:32:57 > 0:33:02I've gone from a stay-at-home mum to doing foodie festivals,
0:33:02 > 0:33:03writing a lot of recipes.
0:33:03 > 0:33:07I've been teaching and some charity work, as well.
0:33:07 > 0:33:09I mean, you couldn't ask for more, really.
0:33:09 > 0:33:13I just remember how nervous you were when you have to stand there and tell people what you're cooking.
0:33:13 > 0:33:16- Well, we're nice, aren't we? - Yeah, hopefully.- Well...- Well.
0:33:16 > 0:33:18We'll see what they serve up!
0:33:24 > 0:33:26You've got five minutes, my friend.
0:33:26 > 0:33:28- Five minutes.- OK.
0:33:28 > 0:33:30Fish cooked?
0:33:31 > 0:33:33- Almost.- How almost?
0:33:33 > 0:33:35One minute almost or five minutes almost?
0:33:35 > 0:33:36About one minute.
0:33:36 > 0:33:40A herb-crusted baked cod with pea puree, mashed potato and dill.
0:33:40 > 0:33:44- It all sounds really lovely.- Yeah.
0:33:44 > 0:33:47Obviously, the cooking of the cod is absolutely key.
0:33:47 > 0:33:49Mashed potato, I hope there's a lot of butter.
0:33:49 > 0:33:51I love a buttery mash.
0:33:54 > 0:33:56Come on, mate. Make your decision, quick.
0:34:00 > 0:34:02- The fish looks great.- Thank you.
0:34:02 > 0:34:05As long as it doesn't break up, you'll be fine.
0:34:05 > 0:34:06Two minutes left, Richard.
0:34:09 > 0:34:10Very nice.
0:34:10 > 0:34:12Here we go.
0:34:15 > 0:34:17What else has got to go on the plate, Richard?
0:34:17 > 0:34:19Just a sprinkle of the dill.
0:34:19 > 0:34:21Right, let's go, then.
0:34:22 > 0:34:24- OK, done.- Go!
0:34:29 > 0:34:30- Looks very good.- Yeah.
0:34:36 > 0:34:40OK, guys, I made you a herb-encrusted cod loin,
0:34:40 > 0:34:43baked with a pea puree -
0:34:43 > 0:34:46one smooth, one a bit coarse -
0:34:46 > 0:34:49and some hopefully creamy mashed potato.
0:34:49 > 0:34:52- Thanks very much. - Thank you very much, Richard.
0:34:58 > 0:35:00I think the main event, the cod, he's done OK.
0:35:00 > 0:35:02I mean, mine's flaking quite nicely.
0:35:02 > 0:35:06The herb crust on the top is crunchy, it's seasoned well.
0:35:06 > 0:35:09I don't know why you have two pea purees because, to me,
0:35:09 > 0:35:12they taste pretty similar and they're both not entirely pleasant.
0:35:12 > 0:35:16I agree with the pea purees, they don't really pack the punch.
0:35:16 > 0:35:19And the mash is a little lumpy and grainy and needs some more butter.
0:35:19 > 0:35:21To me, the whole dish is crying out for a sauce.
0:35:24 > 0:35:26The fish is cooked OK.
0:35:26 > 0:35:28However, there's not a great deal of flavour of this plate.
0:35:29 > 0:35:31It's all very bland.
0:35:32 > 0:35:35That's his main course and I'm concerned about his dessert
0:35:35 > 0:35:37because that tart's just come out of the oven.
0:35:42 > 0:35:44You have about seven minutes, Richard.
0:35:49 > 0:35:51Here we go. Whoa!
0:35:55 > 0:35:58I mean, a well-done lemon tart is a fine thing.
0:36:02 > 0:36:04Is that set enough to cut?
0:36:04 > 0:36:06- I think so.- You think so?- Yeah.
0:36:09 > 0:36:11The moment of truth.
0:36:11 > 0:36:14- Is it OK?- No, it could have done with a bit longer.
0:36:21 > 0:36:23Here we go.
0:36:25 > 0:36:27Now cream.
0:36:30 > 0:36:32- Can we go?- We can go.- Go!
0:36:42 > 0:36:48OK, guys, you have a baked lemon tart with a Mascarpone cream
0:36:48 > 0:36:51with some popping candy and a raspberry coulis.
0:36:54 > 0:36:56I have to say, I'm a bit nervous about this.
0:36:59 > 0:37:02- I've got scrambled egg, guys. - I know you have.
0:37:05 > 0:37:10The tart filling is obviously scrambled and he's had a bit of a nightmare, hasn't he?
0:37:10 > 0:37:12It's unfortunate.
0:37:12 > 0:37:15I really feel for Richard with this, it just has not worked at all.
0:37:18 > 0:37:20The tart is the texture of porridge and it's far too sharp,
0:37:20 > 0:37:23far too sharp. No, that's a disaster.
0:37:27 > 0:37:31The lemon baked tart really let me down, really disappointed with that.
0:37:31 > 0:37:35Hopefully they'll appreciate what I've tried to do in the time.
0:37:41 > 0:37:44- Maria, are you going to be on time? - I think so.
0:37:44 > 0:37:46- You think so?- Yes, I am.
0:37:47 > 0:37:50Warm Asian mushroom salad.
0:37:50 > 0:37:52Yeah, it's not giving anything away.
0:37:52 > 0:37:54I presume there's mushrooms in it!
0:37:56 > 0:37:59I mean, it's all about the spicing on this and making sure it really
0:37:59 > 0:38:01tastes intensely of mushrooms.
0:38:06 > 0:38:08- Happy, Maria?- I'm happy.
0:38:08 > 0:38:11I'm done in time and I think it'll taste the way I want it to taste.
0:38:11 > 0:38:13Let's go, come on.
0:38:29 > 0:38:33Hello. I've made you a warm Asian mushroom salad.
0:38:33 > 0:38:34Enjoy.
0:38:43 > 0:38:45I'm pleasantly surprised with the taste.
0:38:45 > 0:38:47You're getting the sesame, you're getting the garlic
0:38:47 > 0:38:50- and the soy coming through. - I do like the flavours very much.
0:38:50 > 0:38:52It's a very lovely thing to eat but by the same token,
0:38:52 > 0:38:54I think it's just missing a trick somewhere.
0:38:54 > 0:38:58There's no textural element, there's no freshness to the plate.
0:38:58 > 0:39:00I think she could have been braver.
0:39:03 > 0:39:07That is chop it up, put it in a wok and shake it.
0:39:07 > 0:39:09It's a tasty put it in a wok and shake it.
0:39:09 > 0:39:12There's not a lot to it but she's got the balance just right.
0:39:16 > 0:39:18I need a fork.
0:39:22 > 0:39:25Hake is not the easiest fish to cook, but if you nail it,
0:39:25 > 0:39:26I find it delicious.
0:39:29 > 0:39:30Right, OK.
0:39:32 > 0:39:35If she does it well, then it could be the standout dish of the day.
0:39:39 > 0:39:41And then is it just rice in a ring?
0:39:41 > 0:39:42Rice in a ring.
0:40:07 > 0:40:09Thank you, Maria.
0:40:10 > 0:40:14I've made you baked hake on a bed of vegetables
0:40:14 > 0:40:16and with a miso sauce
0:40:16 > 0:40:18and a sticky sushi rice.
0:40:24 > 0:40:27I feel pretty good, let's hope they feel pretty good.
0:40:29 > 0:40:31I think the hake is cooked brilliantly,
0:40:31 > 0:40:34I think that's cooked really well but there is just an overriding
0:40:34 > 0:40:37sweetness throughout. I don't get any of the miso.
0:40:37 > 0:40:40Miso's salty, it's supposed to hit you with that salt
0:40:40 > 0:40:41and I don't get it.
0:40:41 > 0:40:43I actually quite like this dish.
0:40:43 > 0:40:45Oh, Jack.
0:40:45 > 0:40:50It is slightly sweet but if I had that on a Friday night with a...
0:40:50 > 0:40:52So what you're saying is she should start a takeaway?
0:40:52 > 0:40:55Do you know what? If she started a takeaway,
0:40:55 > 0:40:57I'd be there every day because I think the two dishes she's done
0:40:57 > 0:40:59for us have been solid, if not spectacular.
0:41:01 > 0:41:04In there the blend of Japanese goodies of miso and soy sauce
0:41:04 > 0:41:07is a rogue ingredient. It's called honey.
0:41:07 > 0:41:08And it's made it too sweet.
0:41:08 > 0:41:12However, the second time Maria has cooked a lovely piece of fish.
0:41:18 > 0:41:20Wow. Tarte Tatin.
0:41:20 > 0:41:23If it is caramelised and if the pastry's crisp,
0:41:23 > 0:41:25it will be an amazing thing.
0:41:25 > 0:41:28Yeah, I reckon we could be in for a treat.
0:41:31 > 0:41:33- How's that tarte Tatin? - They're looking good, actually,
0:41:33 > 0:41:35and I'm quite happy with those.
0:41:39 > 0:41:41Nice.
0:41:46 > 0:41:48I might be nuts for doing this, but we'll see.
0:41:53 > 0:41:54That's it, I think.
0:41:55 > 0:41:58Go on, son. Well done, Jamie.
0:42:03 > 0:42:05That pastry looks like it's not cooked, to me.
0:42:05 > 0:42:07Thanks very much.
0:42:07 > 0:42:10Thank you, Jamie.
0:42:10 > 0:42:14So, what I've got for you today is a shallot tarte Tatin with a whipped
0:42:14 > 0:42:17goat's cheese and some macadamia nuts and some crispy onions
0:42:17 > 0:42:19and some balsamic.
0:42:20 > 0:42:23- I hope you enjoy.- Thank you. - Thank you.- Cheers.
0:42:30 > 0:42:33For a dish that visually promised so much,
0:42:33 > 0:42:39actually, what I've got is a pile of raw shallots and raw pastry.
0:42:39 > 0:42:42Which is a shame because it had the hallmarks of a really good dish.
0:42:44 > 0:42:46I like the macadamia with the goat's cheese.
0:42:46 > 0:42:48I like the sweet, crispy onions across the top.
0:42:48 > 0:42:50I even like the reduction of balsamic vinegar.
0:42:50 > 0:42:52I think this dish has great promise.
0:42:52 > 0:42:54What it's lacking is time.
0:42:57 > 0:43:00Roast duck, Madeira, mushroom, onion and peas.
0:43:00 > 0:43:04I'm looking for that to be, you know, cooked properly.
0:43:04 > 0:43:07I want that pink in the middle and I want everything else to
0:43:07 > 0:43:09really kind of make that duck sing.
0:43:11 > 0:43:13The sweetness of Madeira going lovely with the duck,
0:43:13 > 0:43:16the other three elements, you don't know what guise they'll come in
0:43:16 > 0:43:19so I'm quite intrigued about how that's going to be presented.
0:43:23 > 0:43:25- Happy with the duck? - I am happy with the duck, yeah.
0:43:25 > 0:43:27What needs to go on there now?
0:43:27 > 0:43:29Just some duck leg which I've roasted off.
0:43:35 > 0:43:38Sauce in jugs and we're in business, right?
0:43:38 > 0:43:39Yeah.
0:43:42 > 0:43:44- Good job.- Let's go.
0:43:55 > 0:43:57Thank you, Jamie.
0:43:57 > 0:44:02So, what we have here is some roast duck with some onion puree and some
0:44:02 > 0:44:06mushroom, peas and some Madeira sauce.
0:44:13 > 0:44:15I think it's a definite improvement from the first course.
0:44:15 > 0:44:19Absolutely, it is. I think the duck is cooked well, it's succulent,
0:44:19 > 0:44:24it's juicy. The Madeira sauce is sweet enough, it goes with the duck.
0:44:24 > 0:44:28It eats well and I think if he carries on cooking like this,
0:44:28 > 0:44:30he could go a long way in this competition.
0:44:32 > 0:44:34Very sophisticated flavourings.
0:44:34 > 0:44:37Jamie has finally been successful in producing a coherent,
0:44:37 > 0:44:39very tasty dish.
0:44:40 > 0:44:43My tarte Tatin was a little bit underdone, unfortunately.
0:44:43 > 0:44:45I just didn't have enough time to keep it in the oven.
0:44:45 > 0:44:48But, hey, I gave it a good crack.
0:44:48 > 0:44:50I thought the dishes were OK.
0:44:54 > 0:44:56You've got five minutes, all right?
0:44:56 > 0:44:58Until this fish goes out.
0:44:58 > 0:45:01- Yes, that's great. - Are you going to be OK?- Yeah.
0:45:01 > 0:45:02Great flavours.
0:45:02 > 0:45:06I love cod, I love chorizo, I love samphire and a lemon butter sauce.
0:45:06 > 0:45:09If it's done well, then I'll be a happy boy.
0:45:09 > 0:45:13Confit potatoes, please, nice, soft and melting.
0:45:13 > 0:45:15Yeah, lovely. Lovely.
0:45:17 > 0:45:18- Hey!- Saffron chips.
0:45:21 > 0:45:23- Cod good?- Yeah.
0:45:25 > 0:45:27Is the cod going on top of the samphire?
0:45:27 > 0:45:28- Yeah.- So we can't do anything until...?
0:45:28 > 0:45:30- Can we put the lemon sauce on?- No.
0:45:30 > 0:45:33It's coming now. It will literally be 30 seconds.
0:45:39 > 0:45:41Nice. Very, very nice.
0:45:43 > 0:45:45We've put fish on, we've put sauce on, we go?
0:45:45 > 0:45:46Yep.
0:45:52 > 0:45:54I love the colours.
0:45:54 > 0:45:56Go with the cod.
0:45:56 > 0:45:58Well done, Leanne. Well done, well done.
0:46:05 > 0:46:09So, I've made pan-fried cod with chorizo, samphire
0:46:09 > 0:46:11and saffron potatoes,
0:46:11 > 0:46:13with a lemon butter drizzle on the side.
0:46:20 > 0:46:22I think the cod's cooked beautifully,
0:46:22 > 0:46:25the potatoes could maybe do with being a bit crispier
0:46:25 > 0:46:26but they taste good.
0:46:26 > 0:46:30The lemon butter sauce is overly acidic but if you take little dabs
0:46:30 > 0:46:32of it with everything else, it's actually quite refreshing
0:46:32 > 0:46:34and cuts through the richness of the chorizo.
0:46:34 > 0:46:36So I think it does work.
0:46:36 > 0:46:39What you want is really solid, tasty food
0:46:39 > 0:46:41and Leanne has delivered that in bucketfuls.
0:46:42 > 0:46:46Leanne has cooked a perfect piece of cod - flaky, soft.
0:46:46 > 0:46:50Those potatoes cooked in saffron with the chorizo,
0:46:50 > 0:46:52paprika floating all over it.
0:46:52 > 0:46:56- I'm bowled over by that flavour sensation.- It works.
0:47:03 > 0:47:05I love a frangipane tart if it's done well
0:47:05 > 0:47:06but there are pitfalls there.
0:47:06 > 0:47:08We know there's not much time today.
0:47:14 > 0:47:17They're still really damp in the middle and I don't know if it's
0:47:17 > 0:47:21from the apricots, or that the frangipane hasn't cooked,
0:47:21 > 0:47:23so I'm going to give them as long as I can.
0:47:24 > 0:47:26I want the ginger to come through,
0:47:26 > 0:47:28I want there to be that heat from the ginger.
0:47:28 > 0:47:29That might work really well.
0:47:36 > 0:47:37Hey...
0:47:37 > 0:47:40Two minutes and we're going, Leanne.
0:47:45 > 0:47:47I like those.
0:47:54 > 0:47:56Oh, we are grown-up.
0:47:58 > 0:48:00Here we go. Here's our ginger.
0:48:00 > 0:48:04Look at all the vanilla in it. Look at that, lovely vanilla and ginger.
0:48:04 > 0:48:06Go on, Leanne.
0:48:06 > 0:48:08Go get 'em, kid.
0:48:08 > 0:48:11- Go get 'em.- Happy?- Yeah.- Good job.
0:48:13 > 0:48:16It looks good. I hope it tastes good.
0:48:18 > 0:48:19Thank you.
0:48:21 > 0:48:23- Here we are, Jane. - Thank you, Leanne.
0:48:26 > 0:48:30So, today I've made apricot, ginger frangipane tart
0:48:30 > 0:48:34with just a creme fraiche and a ginger and vanilla syrup.
0:48:34 > 0:48:37- I hope you enjoy. - Fantastic.- Thank you.
0:48:37 > 0:48:38Thank you.
0:48:38 > 0:48:40This smells divine.
0:48:40 > 0:48:44- It really does.- I want to just plant my face right in there.
0:48:44 > 0:48:46We can make that happen if you want!
0:48:55 > 0:48:56This pastry is beautiful,
0:48:56 > 0:48:59it's so crumbly and buttery and light and it's just perfect for this
0:48:59 > 0:49:02dessert. Hats off to her at this stage of the competition.
0:49:02 > 0:49:04I just think it's lovely.
0:49:04 > 0:49:06Lovely bit of sweetness and vanilla from the syrup.
0:49:06 > 0:49:09You've got some little crystallised ginger inside as well which I wasn't
0:49:09 > 0:49:12expecting. I love crystallised ginger and then
0:49:12 > 0:49:14the soft apricot on the top.
0:49:14 > 0:49:16I really like it. I think it's a good dish.
0:49:16 > 0:49:19A round of applause for Leanne, she's done exceptionally well.
0:49:19 > 0:49:21She should be very proud of herself.
0:49:21 > 0:49:22I agree.
0:49:25 > 0:49:27For me, so far, dish of the day.
0:49:28 > 0:49:30I'd eat the whole lot.
0:49:30 > 0:49:33She's a good cook, John. She looks solid as a rock.
0:49:39 > 0:49:42Do you know what? I really tried my best.
0:49:42 > 0:49:45I put everything into those dishes so I hope they're good enough.
0:49:53 > 0:49:55Steak and Friends.
0:49:55 > 0:49:57Well, let's hope that these are good friends.
0:50:00 > 0:50:02- Lewis, you've got four minutes.- OK.
0:50:04 > 0:50:06- Plenty of time.- Are you OK?
0:50:06 > 0:50:08- Yeah.- Keep your nerve.
0:50:11 > 0:50:13Where's your mushroom foam?
0:50:13 > 0:50:15It's coming last minute.
0:50:15 > 0:50:17- Where's your red wine sauce? - That's coming last minute.
0:50:17 > 0:50:19This is the last minute, Lewis.
0:50:25 > 0:50:29I like the idea he's doing a foam and I love that but so many times you get disappointed with them -
0:50:29 > 0:50:31they're weak and they're watery.
0:50:32 > 0:50:35I think it will be a mushroom sauce instead.
0:50:41 > 0:50:44Right. Right, let's go.
0:50:50 > 0:50:52- Oh, sorry.- Thank you, Lewis.
0:50:55 > 0:50:58Today, I'm serving for you a sous vide steak,
0:50:58 > 0:51:01potato cubes with celeriac puree,
0:51:01 > 0:51:05a red wine reduction and what should have been a mushroom foam
0:51:05 > 0:51:07but, unfortunately, it's a mushroom sauce.
0:51:07 > 0:51:10- Thank you very much, hope you enjoy it.- Thank you, Lewis.
0:51:14 > 0:51:17That mushroom, I'm really glad it's not foam because it packs a punch in
0:51:17 > 0:51:20flavour. The steak's cooked, the potatoes are lovely and fluffy,
0:51:20 > 0:51:22crispy on the outside.
0:51:22 > 0:51:25It just feels like it needs a little bit more love to bring it together.
0:51:25 > 0:51:28The elements were all there. I think he's just over-thought it.
0:51:28 > 0:51:31- He's second-guessed himself.- Yeah.
0:51:33 > 0:51:34Everything's done really well.
0:51:34 > 0:51:36The sauces are made well, the puree's fine,
0:51:36 > 0:51:38the steak's cooked really, really well,
0:51:38 > 0:51:41it's the presentation that's all bonkers.
0:51:50 > 0:51:51Custard ravioli.
0:51:51 > 0:51:55Wow. I don't think even I'm mad enough to try that at this stage.
0:52:03 > 0:52:07It's incredibly out there and I applaud his bravery.
0:52:07 > 0:52:09I just hope that it shows in the dish.
0:52:12 > 0:52:15Are you pleased that you've done this?
0:52:15 > 0:52:16I had to try.
0:52:20 > 0:52:22Gently, gently, gently.
0:52:27 > 0:52:28- Is that it now?- Yeah.
0:52:29 > 0:52:32Go on, Lewis. Off you go with your ravioli.
0:52:33 > 0:52:35Good luck.
0:52:44 > 0:52:46So, we have custard filling inside ravioli
0:52:46 > 0:52:50with an apple coulis and some nuts - scattered nuts. Thank you.
0:52:53 > 0:52:56I was worried about this on the menu when it was written.
0:52:56 > 0:52:58I think I'm even more worried for it now!
0:53:02 > 0:53:05Unfortunately, I've got no custard in my ravioli
0:53:05 > 0:53:08and the actual pasta itself is not very good.
0:53:08 > 0:53:12It's really hard and thick and quite unpalatable.
0:53:12 > 0:53:15I mean, it has a decent apple sauce if you've got a lovely bit of
0:53:15 > 0:53:17Sunday pork, a bit of crackling, delightful.
0:53:18 > 0:53:22Not quite sure what it's doing there with some pasta and nuts.
0:53:22 > 0:53:27This hasn't worked. But dishes don't work all the time.
0:53:30 > 0:53:32This is at the experimental stage.
0:53:32 > 0:53:34He hasn't quite yet refined it.
0:53:34 > 0:53:36I think that's true of all of his cooking.
0:53:38 > 0:53:40Pretty devastated, yeah.
0:53:40 > 0:53:42I think I didn't do as good as I could have.
0:53:42 > 0:53:45I guess I got a bit complacent towards the end of my main
0:53:45 > 0:53:47and I found myself struggling to get the main out
0:53:47 > 0:53:50and then struggling to get the dessert out.
0:53:52 > 0:53:54Decision time.
0:53:54 > 0:53:55Two have to leave us.
0:53:56 > 0:53:59I've got a star, someone that you and I liked
0:53:59 > 0:54:02and somebody who also impressed our guest judges.
0:54:02 > 0:54:04And that was Leanne.
0:54:04 > 0:54:06She's a solid, solid contestant.
0:54:06 > 0:54:08She goes straight through.
0:54:10 > 0:54:12Richard impressed in the first round with his ravioli.
0:54:12 > 0:54:14Unfortunately, his two courses let him down in this round.
0:54:14 > 0:54:17I think Richard has actually run his race.
0:54:17 > 0:54:19- I'll tell you who I'd like to see stay.- Who?
0:54:19 > 0:54:23Jamie. If he carried on making mistake upon mistake,
0:54:23 > 0:54:27I'd be doubtful, but the quality of his duck, I thought, was solid.
0:54:27 > 0:54:32But that then puts Lewis and Maria against each other.
0:54:34 > 0:54:39From my own game, I just really hope that they can see I did try a lot.
0:54:39 > 0:54:42Right now I'm, at best, borderline to be going.
0:54:43 > 0:54:46If I could make it to the next round,
0:54:46 > 0:54:48I'll prove to them that I can keep on going
0:54:48 > 0:54:54with all the challenges that I'm given and dealing with the pressure.
0:55:13 > 0:55:16Our first quarterfinalist...
0:55:18 > 0:55:20..is Leanne. Congratulations.
0:55:20 > 0:55:21Very well done.
0:55:26 > 0:55:30Our second quarterfinalist...
0:55:34 > 0:55:36..is Jamie.
0:55:38 > 0:55:40Wow.
0:55:40 > 0:55:41Flipping hell.
0:55:42 > 0:55:45- Well done.- Thank you.
0:55:47 > 0:55:50Our third and final quarterfinalist...
0:55:55 > 0:55:58..is Maria. Congratulations.
0:56:00 > 0:56:03Richard, Lewis, very good to have met you.
0:56:03 > 0:56:05Thanks, gentlemen.
0:56:07 > 0:56:10I have no-one to blame but myself, really.
0:56:10 > 0:56:11I just tried to do too much.
0:56:11 > 0:56:14It's sad but I'll live.
0:56:15 > 0:56:19It's a completely different ball game than cooking at home.
0:56:19 > 0:56:21It's a lot of pressure but a lot of fun.
0:56:23 > 0:56:25Quarterfinalists, well done.
0:56:28 > 0:56:33Wow! I'm very surprised and I'm delighted.
0:56:35 > 0:56:38This experience, I'll already never forget and now I get another go
0:56:38 > 0:56:40so I'm thrilled.
0:56:41 > 0:56:44A little bit scared about what's to come so basically I'm going to go
0:56:44 > 0:56:47home and read a lot of recipe books.
0:56:50 > 0:56:56Tomorrow, eight more cooks battle it out for a place in the quarterfinal.
0:56:56 > 0:56:58Oh, I can't believe that.
0:56:58 > 0:57:00My first 30 seconds, white panic.
0:57:03 > 0:57:05A bit pushed but I'll be all right.
0:57:05 > 0:57:07You haven't started your dessert at all?
0:57:07 > 0:57:10You've got 15 minutes, it needs to be out the door.
0:57:10 > 0:57:12For me, that's a massive ten out of ten.