0:00:02 > 0:00:03MasterChef is back.
0:00:03 > 0:00:06Searching for the country's best amateur cook.
0:00:06 > 0:00:08Come on!
0:00:08 > 0:00:11- Oh!- You can't say it's got chilli in and not make it chilli.
0:00:12 > 0:00:14Don't, don't, don't! Oh, no!
0:00:14 > 0:00:18Each week, 16 new contestants battle for a place
0:00:18 > 0:00:20in Friday's quarterfinal.
0:00:20 > 0:00:21It's a masterpiece.
0:00:23 > 0:00:27Only the best will make it through to the final challenges.
0:00:27 > 0:00:29- Don't slow down.- Everybody, pudding!
0:00:29 > 0:00:31Absolutely beautiful.
0:00:31 > 0:00:34That's an incredible piece of cooking.
0:00:34 > 0:00:35They want to realise one dream,
0:00:35 > 0:00:37and that's to become the MasterChef Champion.
0:00:37 > 0:00:41Kid in a sweet shop, that's me. Let's find the stars.
0:00:46 > 0:00:49These eight amateurs all think they've got what it takes
0:00:49 > 0:00:52to become MasterChef.
0:00:52 > 0:00:56But at the end of today's heat, only three will become quarterfinalists.
0:01:00 > 0:01:03I'm competitive in my job, I always want to be the best.
0:01:03 > 0:01:05I'm the same if we play a game of Monopoly,
0:01:05 > 0:01:07I'm not going to be any different here, I want to win.
0:01:07 > 0:01:10I don't really have any huge, great expectations.
0:01:10 > 0:01:13I'd like a compliment, a compliment would be really nice.
0:01:13 > 0:01:16I am feeling really nervous, and quite honestly,
0:01:16 > 0:01:18a little bit terrified.
0:01:27 > 0:01:29Welcome to the MasterChef kitchen,
0:01:29 > 0:01:33a chance for you to do what you love to do at home, and that's cook.
0:01:35 > 0:01:38Through those doors is the MasterChef market.
0:01:38 > 0:01:43And it is stacked full of the greatest and finest produce
0:01:43 > 0:01:44from around the world.
0:01:44 > 0:01:47Be it sweet or savoury, whatever you like,
0:01:47 > 0:01:49it's through those doors.
0:01:49 > 0:01:52What we want you to do is cook for us just one plate of food.
0:01:52 > 0:01:56At the end of this, three of you will be going home.
0:01:57 > 0:02:00Ladies and gentlemen, ten minutes to collect your ingredients.
0:02:00 > 0:02:01Off you go.
0:02:03 > 0:02:06- Oh, my God!- Wow.
0:02:06 > 0:02:08Um...
0:02:08 > 0:02:10In today's market meat section
0:02:10 > 0:02:13are bone marrow, beef mince,
0:02:13 > 0:02:17oxtail, poussin,
0:02:17 > 0:02:19and chicken livers.
0:02:21 > 0:02:25In the fish section are rainbow trout, prawns,
0:02:25 > 0:02:28mussels, and crab.
0:02:28 > 0:02:32My mind's just gone blank, I just can't even think about
0:02:32 > 0:02:34what I can cook. Um...
0:02:34 > 0:02:36I think I know what I'm going to cook.
0:02:36 > 0:02:39Because there's so much, though, I can't find it,
0:02:39 > 0:02:43I'm not in my local supermarket where I know where everything is.
0:02:45 > 0:02:49It's going to come to me in a second. I'm confident of it.
0:02:52 > 0:02:55Ladies and gentlemen, one hour 20 minutes.
0:02:55 > 0:02:57Let's cook.
0:03:07 > 0:03:12Police officer Alex dreams of a career as an organic farmer.
0:03:14 > 0:03:17- Alex.- Yes.- You look a little bit scared, mate.- I am a little bit,
0:03:17 > 0:03:19I wasn't expecting this first thing but there we go.
0:03:19 > 0:03:22- What are you making? - I'm going to do a pasta,
0:03:22 > 0:03:25hopefully tagliatelle, spaghetti sort of pasta,
0:03:25 > 0:03:27with a nice chilli, herby tomato sauce,
0:03:27 > 0:03:30with some shellfish and some nice trout.
0:03:30 > 0:03:33- How good are you right now? - I don't know, but we'll find out.
0:03:37 > 0:03:39Pasta marinara, fantastic!
0:03:39 > 0:03:42A nice, light tomato sauce, made well.
0:03:42 > 0:03:44Good pasta made beautifully.
0:03:44 > 0:03:47All the seafood cooked properly, I'll be very, very happy.
0:03:47 > 0:03:51The oddity is a piece of trout sitting on top of the pasta.
0:03:56 > 0:03:59Outside of her job as a risk manager in a bank,
0:03:59 > 0:04:03Lynda cooks regularly for her family.
0:04:03 > 0:04:05I think my daughter puts me in good stead for this
0:04:05 > 0:04:08because she's my biggest critic, she will tell me if it's awful.
0:04:08 > 0:04:11So I'm hoping she's, you know, put me in a good place
0:04:11 > 0:04:16to stand up to any sort of critique they might give me.
0:04:16 > 0:04:18- But we'll see. - SHE LAUGHS
0:04:19 > 0:04:22Lynda, what sort of stuff do you cook at home?
0:04:22 > 0:04:24I've got two children and three grandchildren,
0:04:24 > 0:04:26so I'm kind of a family cook.
0:04:26 > 0:04:28Yes, three grandchildren.
0:04:28 > 0:04:29- Three little girls.- No way!
0:04:29 > 0:04:32- Yeah.- And today you're cooking...? - I'm doing leeks.
0:04:32 > 0:04:34- Which is the emblem of Wales. - Absolutely.
0:04:34 > 0:04:37- What are you making for us? - Chicken with tarragon sauce,
0:04:37 > 0:04:40mashed potato and some braised leeks.
0:04:43 > 0:04:45It's about the finesse from Lynda.
0:04:45 > 0:04:48Chicken, crispy skin, please, moist flesh.
0:04:48 > 0:04:50Tarragon sauce, strong with tarragon,
0:04:50 > 0:04:52a little bit of white wine, not too much.
0:04:52 > 0:04:54Mashed potatoes, silky and smooth
0:04:54 > 0:04:57and no lumps, please, it could be lovely.
0:04:58 > 0:04:5915 minutes are gone.
0:05:00 > 0:05:02Oops, that's too much.
0:05:02 > 0:05:0527-year-old Fumbi was born in Nigeria...
0:05:05 > 0:05:06That's there...
0:05:06 > 0:05:12..and lived in Austria and America before settling in the UK.
0:05:15 > 0:05:18I've been cooking since...I must have been four or five, really.
0:05:19 > 0:05:21I love home-cooked food.
0:05:21 > 0:05:25That, to me, is the essence of perfection, really.
0:05:26 > 0:05:29- Fumbi, you're doing something sweet.- Yes, I am.
0:05:29 > 0:05:31It's the first thing that came to mind.
0:05:31 > 0:05:33There's so much good stuff in there,
0:05:33 > 0:05:36but I just had to go with something I know, something I've done before
0:05:36 > 0:05:39and something I'm comfortable with, so I'm making a chocolate tart.
0:05:39 > 0:05:41Probably put some salted caramel in there, maybe amaretto
0:05:41 > 0:05:45chocolate sauce on the side, some cream, something along those lines.
0:05:45 > 0:05:48Fumbi, I'm really impressed. Well, I'll be more impressed if it's nice.
0:05:48 > 0:05:50I'll be impressed if it's nice.
0:05:54 > 0:05:56This is an absolute disaster.
0:05:56 > 0:05:58What am I going to do to salvage this?
0:06:02 > 0:06:0625 minutes gone, 55 minutes left.
0:06:06 > 0:06:07Oh, this is going a treat(!)
0:06:10 > 0:06:13Hayley used to work as a waitress,
0:06:13 > 0:06:16and now loves cooking for her husband in Nottinghamshire.
0:06:16 > 0:06:18Food is just all I talk about all the time,
0:06:18 > 0:06:20I think I get on people's nerves at work.
0:06:20 > 0:06:24What I'm having for lunch, what I think I'm going to have for tea.
0:06:24 > 0:06:25They're like, "Just shut up!"
0:06:27 > 0:06:29Hayley, so, how did you feel when John said,
0:06:29 > 0:06:32"We want you to go into the market and choose things"?
0:06:32 > 0:06:35I just couldn't think of anything that I knew how to cook,
0:06:35 > 0:06:37- my mind just went completely black. - Are you OK now?
0:06:37 > 0:06:40I think so, hopefully.
0:06:40 > 0:06:41OK. What are you making?
0:06:41 > 0:06:43I'm going to do something with this chicken,
0:06:43 > 0:06:45I'm not quite sure yet, I think I'm going to
0:06:45 > 0:06:48try and infuse some rosemary into it.
0:06:48 > 0:06:50- I'd better get it in.- Yes!
0:06:52 > 0:06:54Hayley still hasn't made up her mind.
0:06:55 > 0:06:58What we do know she's going to do is a potato fondant,
0:06:58 > 0:07:01and something to do with chicken and maybe some honey-glazed carrots.
0:07:03 > 0:07:04Hayley needs to commit.
0:07:05 > 0:07:06You're halfway.
0:07:09 > 0:07:1321-year-old Sam has been cooking since he was nine,
0:07:13 > 0:07:16and is inspired by molecular gastronomy.
0:07:16 > 0:07:18I've been looking a lot at the previous years' MasterChefs
0:07:18 > 0:07:20and comparing myself to their style of cooking.
0:07:20 > 0:07:23I think my style's a lot more modern compared to most of them.
0:07:23 > 0:07:26So I'll hopefully bring something new to the table.
0:07:26 > 0:07:28What are you making, Sam?
0:07:28 > 0:07:31I'm starting off with a tomato salad with tomato water
0:07:31 > 0:07:34and a piece of trout. And the rest of it is yet to come.
0:07:34 > 0:07:36- Are you struggling to think?- I am.
0:07:36 > 0:07:39I've come in there, they're unfamiliar ingredients to me,
0:07:39 > 0:07:41I'm not used to cooking with stuff like that.
0:07:41 > 0:07:44- Mate, there's everything in there. - Not my...
0:07:44 > 0:07:46What were you hoping to find in there that you didn't find?
0:07:46 > 0:07:49I fancied a big piece of beef.
0:07:49 > 0:07:51Erm, Wagyu, possibly.
0:07:51 > 0:07:53- HE LAUGHS - How do you cook at home?
0:07:53 > 0:07:55Um... Really modernist.
0:07:55 > 0:07:59Spherification, water baths. As much science as I can, really.
0:07:59 > 0:08:01Couldn't you make spheres for us here today?
0:08:01 > 0:08:04I could have, I'm still debating whether I turn
0:08:04 > 0:08:06- the tomato water into spheres.- Yeah.
0:08:10 > 0:08:12Sam said the ingredients in our market
0:08:12 > 0:08:14weren't the ingredients he's used to cooking with.
0:08:14 > 0:08:17I mean, I don't know where he's shopping, is he shopping in Mars?
0:08:17 > 0:08:21There's plenty of stuff in there to make a wonderful dish.
0:08:21 > 0:08:25You have just 25 minutes left.
0:08:27 > 0:08:3022-year-old Lorna works as a copywriter
0:08:30 > 0:08:32for a field-sports magazine,
0:08:32 > 0:08:34and writes a food blog in her spare time.
0:08:36 > 0:08:39When I was, like, 16, 17, I really wanted to be a food writer and
0:08:39 > 0:08:43I didn't know whether to go down the professional cookery school route.
0:08:43 > 0:08:45I decided to do a journalism degree
0:08:45 > 0:08:47so now I'm kind of trying to incorporate
0:08:47 > 0:08:49the food with the journalism.
0:08:52 > 0:08:54Lorna, what are you making?
0:08:54 > 0:08:57Prawn linguine, with some parsley
0:08:57 > 0:09:00and white wine and chillies and garlic.
0:09:00 > 0:09:02Where did you learn to cook, Lorna?
0:09:02 > 0:09:04Growing up, my mum is a completely useless cook,
0:09:04 > 0:09:06and she won't mind me saying that.
0:09:06 > 0:09:08So I just had to combine flavours and see what works
0:09:08 > 0:09:11and see what doesn't work and cook for her instead,
0:09:11 > 0:09:13it's a bit of role reversal.
0:09:13 > 0:09:15- And do you still cook for Mum? - Oh, yeah, yeah, all the time.
0:09:17 > 0:09:19The key to that dish is going to be the sauce.
0:09:19 > 0:09:22Because prawns themselves make the pasta nice
0:09:22 > 0:09:23but you need the richness of the sauce.
0:09:27 > 0:09:30- It's an absolute nightmare, John. - HE CHUCKLES
0:09:30 > 0:09:33- You haven't got time to do a backup? - No.
0:09:33 > 0:09:36- Like a chocolate mousse or anything?- No. No chance.
0:09:36 > 0:09:38HE SIGHS
0:09:39 > 0:09:42NHS manager Kenny started cooking at college
0:09:42 > 0:09:45and now regularly sends meals and sauces
0:09:45 > 0:09:47to his two children at university.
0:09:47 > 0:09:50Sometimes it's quite hard to teach an old dog new tricks.
0:09:50 > 0:09:52Techniques change quite significantly
0:09:52 > 0:09:55and sometimes you think, you know, how do you keep up with that?
0:09:55 > 0:09:58I was using an ice-cream maker for the first time about four weeks ago,
0:09:58 > 0:10:01and what a mess I made of that the first time.
0:10:02 > 0:10:04Kenny, why are you here on MasterChef?
0:10:06 > 0:10:08It's my daughter's boyfriend's fault.
0:10:08 > 0:10:11Apparently I make the best sausage and mash so they always come to us
0:10:11 > 0:10:13for sausage and mash, and onion gravy,
0:10:13 > 0:10:15and it was him that talked me into it.
0:10:15 > 0:10:17What are you making, Kenny?
0:10:17 > 0:10:19Something that we have quite often, pasta,
0:10:19 > 0:10:23with a sort of beef sauce with a wee bit of chilli in it
0:10:23 > 0:10:24and fresh tomatoes.
0:10:24 > 0:10:26What would you like to get from MasterChef?
0:10:26 > 0:10:29It's the first round, so I don't know yet.
0:10:29 > 0:10:31Put your foot into the unknown, you don't quite know where it'll go.
0:10:31 > 0:10:34It might stop today, it might not, who knows?
0:10:37 > 0:10:39I'm really happy that Kenny's actually making
0:10:39 > 0:10:40something he makes at home.
0:10:40 > 0:10:43He's making spaghetti bolognese.
0:10:43 > 0:10:45Making his own pasta, he's making a big beef ragu
0:10:45 > 0:10:48with lots of red wine and tomatoes in it.
0:10:48 > 0:10:49It's not going to be very refined,
0:10:49 > 0:10:51but I bet you any money it tastes great.
0:10:54 > 0:10:56- What's gone in that oven? - That's a cheese scone.
0:10:56 > 0:11:00- How long does it take to cook? - Ten minutes.- You've got 11.
0:11:01 > 0:11:03I need to crack, how long has it been in there?
0:11:03 > 0:11:06It's been in there only 15 minutes.
0:11:10 > 0:11:13Social worker Natalie would like to run cookery classes
0:11:13 > 0:11:17for people recovering from drug and alcohol addiction.
0:11:17 > 0:11:21The bits I'm not so much looking forward to are the competitive bits,
0:11:21 > 0:11:23I'm not a competitive person in any way.
0:11:23 > 0:11:26I'm pro-human rather than against it.
0:11:28 > 0:11:32I'm making a nut-crusted trout
0:11:32 > 0:11:37with Korean spiced sweet potatoes and a mango salsa.
0:11:37 > 0:11:38Have you been to Korea?
0:11:38 > 0:11:40No, but I lived in China, and...
0:11:40 > 0:11:44- Yeah.- Did you?- I did.- Why?
0:11:44 > 0:11:47I taught English for two years, and then I went to South America.
0:11:47 > 0:11:52- Now I understand why your food is as geographically eclectic.- Yeah.
0:11:52 > 0:11:54Great. Why MasterChef?
0:11:54 > 0:11:58Cooking's a massive part of my life, food, healthy diet, healthy mind.
0:11:58 > 0:12:01I thought this was a challenge, just to push yourself,
0:12:01 > 0:12:03and be told my food's really bad by famous people.
0:12:07 > 0:12:11I like the concept of a pistachio-crusted piece of trout.
0:12:11 > 0:12:13I like the concept of sweet potatoes baked with
0:12:13 > 0:12:15a chilli sauce across the top of them.
0:12:15 > 0:12:18I like the concept of the mango chutney.
0:12:18 > 0:12:22But I don't know if all those things are going to work together.
0:12:22 > 0:12:23Five minutes left!
0:12:38 > 0:12:43- Oooh...- That's too short. The pastry is falling to bits.
0:12:46 > 0:12:49- What a disaster. - HE SIGHS IN EXASPERATION
0:12:56 > 0:13:00Three minutes, guys, it should be getting on your plates. Natalie!
0:13:00 > 0:13:02I'm coming.
0:13:04 > 0:13:08- Not sure it's cooked.- 90 seconds! - That's loads of time.
0:13:10 > 0:13:12Are you hoping that scone cooks in time?
0:13:12 > 0:13:15I'm hoping it's going to cook and jump out the oven for me.
0:13:15 > 0:13:17- It's not, is it? - It isn't going to work.
0:13:17 > 0:13:19Last ten seconds.
0:13:19 > 0:13:20You got a plate to serve it on?
0:13:27 > 0:13:29Time's up.
0:13:34 > 0:13:36- I've panicked so much. - I think I've lost a stone.
0:13:36 > 0:13:39I don't think my heart rate's gone down since we've walked in.
0:13:42 > 0:13:44Lynda, come on.
0:13:48 > 0:13:51First up is risk manager Lynda.
0:13:51 > 0:13:54She's cooked thyme-infused poussin
0:13:54 > 0:13:56with roasted leeks,
0:13:56 > 0:13:59mashed potato, glazed carrots,
0:13:59 > 0:14:02and a tarragon cream sauce.
0:14:02 > 0:14:04With a cheese scone on the side.
0:14:10 > 0:14:12Your mashed potato is smooth and buttery.
0:14:12 > 0:14:16You've seasoned everything very well and your sauce is knockout.
0:14:16 > 0:14:20I believe that you are a very decent cook,
0:14:20 > 0:14:22- with a lot of good knowledge.- OK.
0:14:24 > 0:14:27- Your cheese scone is delicious. - Thank you.
0:14:27 > 0:14:29For me, the chicken is cooked just enough.
0:14:29 > 0:14:32There's bits on here which I think are just delicious,
0:14:32 > 0:14:33and I would probably eat the whole lot
0:14:33 > 0:14:36as long as I didn't have to eat that raw leek.
0:14:38 > 0:14:42Good feedback, like not serving raw leek.
0:14:42 > 0:14:46Um... But, yeah, pretty much I feel quite good at the moment.
0:14:47 > 0:14:49- Well done.- Aw, thank you.
0:14:49 > 0:14:51Thank you.
0:14:55 > 0:14:59Policeman Alex has made a seafood tagliatelle,
0:14:59 > 0:15:03with a tomato, chilli and garlic sauce,
0:15:03 > 0:15:05topped with rainbow trout.
0:15:11 > 0:15:14I'm sorry to say, I don't like it a great deal.
0:15:16 > 0:15:19The pasta's too thick, the sauce has been cooked too long.
0:15:19 > 0:15:23The prawns, I think, have been cooked too far as well.
0:15:23 > 0:15:26Oh, mate, I'm sorry. I'm really sorry, Alex.
0:15:26 > 0:15:28Yeah, we've got some problems here, Alex.
0:15:28 > 0:15:31The prawns are overcooked, your mussels are undercooked.
0:15:31 > 0:15:33Good concept, bad follow-through.
0:15:37 > 0:15:40Annoyed. Quite annoyed with myself, really.
0:15:40 > 0:15:42I can cook it a lot better than that.
0:15:42 > 0:15:44Just nerves, really.
0:15:49 > 0:15:53Food blogger Lorna also made fresh pasta.
0:15:54 > 0:15:58And flavoured hers with saffron.
0:15:58 > 0:16:02She's served it with fresh prawns and a prawn butter, tomato,
0:16:02 > 0:16:04chilli and garlic sauce.
0:16:12 > 0:16:16There's some really lovely bits about your plate of pasta.
0:16:16 > 0:16:17I really like the chilli,
0:16:17 > 0:16:20I really like the flavour of the prawn butter.
0:16:20 > 0:16:24- I think it's very tasty.- Thank you. - You make really nice pasta.
0:16:24 > 0:16:26And you've got a very good palate.
0:16:26 > 0:16:28I like your bold flavours, I like your touch.
0:16:34 > 0:16:36I think when you're put under that kind of intense pressure,
0:16:36 > 0:16:38it's kind of fight or flight,
0:16:38 > 0:16:42and it's hard to get your brain into gear and decide what you want to do.
0:16:42 > 0:16:44But, yeah, I'm happy.
0:16:45 > 0:16:46SHE LAUGHS
0:16:46 > 0:16:49- Well done.- Thank you. Phew!
0:16:54 > 0:16:59NHS administrator Hayley has roasted a poussin and served it with
0:16:59 > 0:17:05fondant potato, honey glazed carrots and a chicken cream sauce.
0:17:05 > 0:17:08- Your sauce is very thin, Hayley. - Yes.
0:17:16 > 0:17:19Fondant potato is crispy on the outside and soft, I like that.
0:17:19 > 0:17:23Your chicken is cooked nicely. So there's nice bits on here.
0:17:23 > 0:17:26But it's not a very imaginative dish.
0:17:28 > 0:17:30It's not jumping up and singing at me,
0:17:30 > 0:17:33or grabbing hold of me and making me feel excited.
0:17:33 > 0:17:36I sort of feel like I've had a bit of chicken and some roast potatoes.
0:17:36 > 0:17:38OK.
0:17:40 > 0:17:42- Well done.- Thank you.
0:17:46 > 0:17:51Social worker Natalie has cooked pistachio and Parmesan
0:17:51 > 0:17:56crusted trout, served with spiced coated sweet potatoes
0:17:56 > 0:17:59and a mango and coriander salsa.
0:18:10 > 0:18:16The mango salsa and the sweet potato chips work really nicely together.
0:18:16 > 0:18:20The fish and the sweet potato chips work really nicely together.
0:18:20 > 0:18:23- The fish and the mango salsa are weird together.- Mm-hm.
0:18:25 > 0:18:28- Some of your ideas are great, some of them are bordering scary.- Right.
0:18:28 > 0:18:30I'll take that.
0:18:33 > 0:18:37A little bit of me is surprised that they liked...what...
0:18:37 > 0:18:39any element of it, really, and my style of cooking, because I
0:18:39 > 0:18:43appreciate it was completely different from everybody else's.
0:18:43 > 0:18:48Pleased, really pleased at the outcome, yeah.
0:18:48 > 0:18:50Cheers. I'm so sweaty.
0:18:50 > 0:18:51THEY LAUGH
0:18:55 > 0:18:59Tiler Sam is serving a fillet of rainbow trout with
0:18:59 > 0:19:05a heritage tomato salad, horseradish cream and some tomato water.
0:19:13 > 0:19:17I think your fish is cooked nicely. But what we've got is tomato salad.
0:19:17 > 0:19:20- Yeah.- And it's really hard to judge someone's tomato salad.- Yeah.
0:19:20 > 0:19:24You said there wasn't the ingredients in the market for you to use.
0:19:24 > 0:19:27We make sure it is stacked with everything a MasterChef
0:19:27 > 0:19:31contestant needs. And that's where my sort of conundrum sits right now.
0:19:33 > 0:19:34You can cook a piece of fish,
0:19:34 > 0:19:38and you've got a very nice eye for presentation. And colour.
0:19:38 > 0:19:42- What I'd like to have seen from you today is just some more cooking. - Yeah.
0:19:47 > 0:19:50They are quite tough to please, but they said some good things.
0:19:50 > 0:19:53Hopefully the good feedback is enough to see me through.
0:19:53 > 0:19:55HE LAUGHS
0:19:59 > 0:20:03Aerospace engineer Fumbi has made the only dessert,
0:20:03 > 0:20:07a chocolate tart with salted caramel,
0:20:07 > 0:20:10a chocolate and amaretto ganache
0:20:10 > 0:20:12and sweetened cream.
0:20:23 > 0:20:26- It's a bit rough and ready. - Yeah, slightly.
0:20:26 > 0:20:30But to make this without a recipe at all,
0:20:30 > 0:20:32at this stage of the competition, is truly impressive.
0:20:32 > 0:20:34Because it's delicious.
0:20:37 > 0:20:39Come in here, round one MasterChef,
0:20:39 > 0:20:42and you attempt some really difficult, technical cooking.
0:20:42 > 0:20:45And it tastes great. It tastes great.
0:20:50 > 0:20:54For a second I thought I was going to lose it there, to be honest.
0:20:54 > 0:20:57I pulled the baking paper off the pastry and it was stuck to
0:20:57 > 0:21:00the baking paper after I blind-baked it, and I just thought,
0:21:00 > 0:21:05"My God, this is... This is going to be an absolute shambles."
0:21:05 > 0:21:09- That was clearly incredible.- Cheers. I'm slightly surprised.
0:21:16 > 0:21:22NHS manager Kenny has made beef ragu and tagliatelle,
0:21:22 > 0:21:24served with garlic bread.
0:21:33 > 0:21:36It's not a very complicated dish.
0:21:36 > 0:21:38- But it's really tasty.- Good.
0:21:38 > 0:21:41A nice spike of chilli in the background.
0:21:41 > 0:21:44The meat is really well seasoned, the pasta is really well made.
0:21:44 > 0:21:45Lots of cheese across the top.
0:21:45 > 0:21:48And a bit of garlic bread on the side to boot.
0:21:48 > 0:21:49Thank you.
0:21:49 > 0:21:53What concerns me is you're not showing me a great deal of
0:21:53 > 0:21:56cookery skill, apart from the pasta, because a bolognese,
0:21:56 > 0:21:58of course, as you know, is putting it in a pot and stirring it.
0:21:58 > 0:21:59Absolutely.
0:22:02 > 0:22:05When I walked into the larder, I didn't have my glasses.
0:22:05 > 0:22:08And I couldn't actually see some of the labels,
0:22:08 > 0:22:09so I started to formulate.
0:22:09 > 0:22:11I could see beef and I could see plain flour.
0:22:11 > 0:22:14"OK, I'll go with some sort of pasta."
0:22:24 > 0:22:26For both of us, there was a star cook today, and that was Fumbi,
0:22:26 > 0:22:32- for sure. Chocolate tart, without a recipe.- He marches through, right?
0:22:32 > 0:22:36- Marches straight through. - Alex was nervy from the start.
0:22:36 > 0:22:38And nervous cooks don't make good dishes.
0:22:38 > 0:22:41It's a shame, but that's how it goes.
0:22:42 > 0:22:44I want to make the case for Lynda.
0:22:44 > 0:22:46She knows how to cook, she knows how to flavour.
0:22:46 > 0:22:50It needs a bit of finesse, and she needs to learn how to cook a leek.
0:22:50 > 0:22:52But I would like to see Lynda cook again.
0:22:52 > 0:22:55You like Lynda, I like Lynda. Lynda's through.
0:22:56 > 0:23:00Hayley made us some roast chicken with a potato fondant and
0:23:00 > 0:23:03a cream sauce with some carrots and honey.
0:23:03 > 0:23:05Yeah, that's not enough, that's not enough.
0:23:06 > 0:23:09Lorna made us a bowl of prawn pasta.
0:23:09 > 0:23:12Really nice pasta, made very, very well indeed.
0:23:12 > 0:23:17- I thought her flavours were superb. I think she's got something.- Good.
0:23:17 > 0:23:20I find Natalie's concoctions quite scary.
0:23:20 > 0:23:24- But also, I find her quite exciting. - I'm very happy to give it a go.
0:23:24 > 0:23:27- Are you really? - Yeah, happy to give it a go.
0:23:27 > 0:23:31The decision now to be made between Kenny and Sam.
0:23:31 > 0:23:34Kenny made us a bowl of pasta with a really good meat sauce.
0:23:34 > 0:23:37The question, of course, is it special enough for MasterChef?
0:23:37 > 0:23:39I liked the look of Sam's dish,
0:23:39 > 0:23:42I think he's got a good eye for presentation and colour.
0:23:42 > 0:23:46He just didn't show enough cooking.
0:23:46 > 0:23:49Neither Sam or Kenny looked particularly adventurous, to me.
0:23:49 > 0:23:53But I know which one's dish I preferred to eat.
0:23:53 > 0:23:55So do I.
0:23:55 > 0:23:58I may not have done the greatest dish I've ever created,
0:23:58 > 0:24:00but hopefully other people...
0:24:00 > 0:24:02Hopefully other people haven't done as well as me,
0:24:02 > 0:24:04because that's how I'm going to get through.
0:24:04 > 0:24:08This is just a totally unknown journey that could end today,
0:24:08 > 0:24:12it could end whenever, you just don't know.
0:24:24 > 0:24:25We have made a decision.
0:24:27 > 0:24:28Fumbi...
0:24:30 > 0:24:31Lynda...
0:24:32 > 0:24:35Lorna...
0:24:35 > 0:24:37Natalie...
0:24:40 > 0:24:42Well done. You're going through to the next round.
0:24:44 > 0:24:46HE LAUGHS
0:24:51 > 0:24:53Alex...
0:24:53 > 0:24:55Hayley...
0:24:55 > 0:24:58I'm sorry, guys, you're leaving us, I'm afraid.
0:24:58 > 0:25:01- Thank you, guys.- Thanks very much. - Cheers.
0:25:01 > 0:25:06Right, that leaves Kenny...and Sam.
0:25:09 > 0:25:14The third and final contestant leaving us...
0:25:17 > 0:25:19..is Sam, I'm afraid.
0:25:19 > 0:25:22- Kenny, well done. Sam, I'm sorry. - Thanks, Sam.
0:25:28 > 0:25:30I'm happy I got this far.
0:25:30 > 0:25:32I just wish there was another dish I could have cooked to
0:25:32 > 0:25:36show them that I am better than what I put on the plate today.
0:25:36 > 0:25:40I'm angry with myself because I know I can cook a lot better.
0:25:40 > 0:25:43It was just the nerves, I think.
0:25:43 > 0:25:45I know my food's better than what I produced today.
0:25:45 > 0:25:48I'm going to carry on cooking, it's something I really enjoy,
0:25:48 > 0:25:49so I'm never going to stop cooking.
0:26:06 > 0:26:10You've earned the right to cook your own food.
0:26:10 > 0:26:14However, you're not just cooking for me and John this time,
0:26:14 > 0:26:19you are actually going to cook for three previous MasterChef champions.
0:26:21 > 0:26:25Matt Follas, Peter Bayless and James Nathan.
0:26:28 > 0:26:31We only have three places in the quarterfinal.
0:26:34 > 0:26:39You have one hour and 15 minutes, two courses.
0:26:39 > 0:26:42Ladies and gentlemen...let's cook.
0:26:50 > 0:26:51HE SIGHS
0:26:58 > 0:27:00Kenny, what are you going to do today?
0:27:00 > 0:27:04I'm doing some sea bass with sea vegetables, with some celeriac mash.
0:27:04 > 0:27:06- And a little bit of a red wine sauce.- You've got a dessert for us?
0:27:06 > 0:27:12It's a panna cotta with some shortbread and some raspberry coulis sauce.
0:27:12 > 0:27:14Do they have raspberries and shortbread in Scotland?
0:27:14 > 0:27:17- I think they might do.- Er, I think so.
0:27:17 > 0:27:19It's just the panna cotta we're not quite sure about.
0:27:19 > 0:27:20It's the panna cotta's the risk.
0:27:20 > 0:27:23- THEY LAUGH - Kenny, why these two dishes?
0:27:23 > 0:27:26It was things that I like and I know the family like.
0:27:26 > 0:27:28- So that's why I've gone with it. - That'll work.
0:27:28 > 0:27:30The three guys you're feeding today,
0:27:30 > 0:27:33- they've actually won MasterChef. - Oh, that's quite scary, isn't it?
0:27:33 > 0:27:37That's quite intimidating. You know, you've got to make sure you're getting flavours to them,
0:27:37 > 0:27:40and if it all goes wrong with them, then you're stuffed, aren't you?
0:27:43 > 0:27:46The panna cotta is the one that worries me,
0:27:46 > 0:27:47just because of the time factor.
0:27:47 > 0:27:51- Putting that in the fridge or the freezer?- The freezer.
0:27:51 > 0:27:53Hopefully the shortbread goes all right.
0:27:53 > 0:27:57My mother tells me my shortbread's all right, so we'll see.
0:28:01 > 0:28:05I am very determined to do really well today. I'm excited.
0:28:05 > 0:28:08This menu's great. If I nail it.
0:28:09 > 0:28:11Natalie, what are you making?
0:28:11 > 0:28:14I'm guessing something I might think is a little crazy.
0:28:14 > 0:28:16Actually, I think you'll be quite surprised.
0:28:16 > 0:28:18My main reads as a pan-fried sea bass with
0:28:18 > 0:28:21a summer ratatouille base, and then a fennel salad with
0:28:21 > 0:28:24a basil pesto, which is quite classic, really.
0:28:24 > 0:28:26That's not as crazy as I thought it was going to be.
0:28:26 > 0:28:29- No, I know, yeah, I thought you'd be surprised.- Dessert?
0:28:29 > 0:28:31Dessert is a chocolate mousse...
0:28:31 > 0:28:34made with sweet potato,
0:28:34 > 0:28:37coconut cream and chocolate.
0:28:37 > 0:28:39There's the left-field of Natalie coming in.
0:28:39 > 0:28:41SHE LAUGHS
0:28:44 > 0:28:46We've had chocolate mousses made with avocados.
0:28:46 > 0:28:49We've had it made with potatoes, we've had them made with all
0:28:49 > 0:28:53sorts of bits and pieces, and this is the first time with sweet potato.
0:28:53 > 0:28:56Really interesting to see how it turns out.
0:28:57 > 0:28:59I'm so sweaty.
0:29:04 > 0:29:06I'm a bit of a whirlwind in the kitchen.
0:29:08 > 0:29:11I create a massive trail of destruction.
0:29:13 > 0:29:16So, that today... that today is my biggest challenge.
0:29:19 > 0:29:23Fumbi, you are tense, you're running around like crazy.
0:29:23 > 0:29:26Why are you putting yourself under so much pressure?
0:29:26 > 0:29:28- Because I've got a lot to do. - What are your two dishes?
0:29:28 > 0:29:31I'm making a Wiener schnitzel, which is a traditional Austrian dish,
0:29:31 > 0:29:35with a traditional Austrian potato salad. With some cranberry sauce.
0:29:35 > 0:29:38And for dessert, I'm making a chocolate brownie
0:29:38 > 0:29:41with, again, some salted caramel and a cardamom cream.
0:29:41 > 0:29:44This all seems doable to me. What bit of this is bothering you?
0:29:44 > 0:29:47An hour and 15 minutes for a two-course dish is a lot
0:29:47 > 0:29:49for me, I'm a bit of a slow cook.
0:29:49 > 0:29:53So getting all this done in the allocated time is going to be a bit tricky.
0:29:56 > 0:29:59I love a schnitzel, love it, love it, love it, love it, love it.
0:30:01 > 0:30:05Wafer thin, really big and crispy all over.
0:30:05 > 0:30:08The problem is he's only got the small hob and he's got to be able
0:30:08 > 0:30:10to cook four schnitzels at the same time.
0:30:10 > 0:30:12He's got to get it absolutely on time
0:30:12 > 0:30:14or he's going to be in the schnitzel.
0:30:14 > 0:30:17This is too thick, this is too thick.
0:30:17 > 0:30:2030 minutes on your first course, please.
0:30:25 > 0:30:29My granddaughters are always hungry as soon as I walk through the door.
0:30:29 > 0:30:31I'm always having to produce things quite quickly for them.
0:30:31 > 0:30:34'However, I don't think I do it with the cameras around me...'
0:30:35 > 0:30:37The pressure that feels...
0:30:37 > 0:30:39you know, you can feel in that kitchen,
0:30:39 > 0:30:40so that will be the main difference.
0:30:44 > 0:30:46Lynda, what are you going to make for us?
0:30:46 > 0:30:48I'm making you some little crab cakes
0:30:48 > 0:30:50with a sweet dipping sauce
0:30:50 > 0:30:53and then I'm going to do you pan-fried sea bass
0:30:53 > 0:30:58on a bed of mash with chorizo and a laverbread butter sauce.
0:30:58 > 0:31:02- We're going from Asian-flavoured fishcakes...- Yeah.
0:31:02 > 0:31:06..to Spanish-flavoured mash with a French-inspired sauce.
0:31:06 > 0:31:11I'm taking you round the globe, minus a few continents, obviously.
0:31:11 > 0:31:13Can't fit it all in in a day, can we?
0:31:18 > 0:31:20Love laverbread, love it, love it.
0:31:20 > 0:31:23It's seaweed, and cockles and crispy laverbread
0:31:23 > 0:31:26is a famous mainstay Welsh breakfast.
0:31:28 > 0:31:32I'm excited by Lynda's dishes, because it's food I'd order.
0:31:32 > 0:31:36Done properly, John, they're winners, absolute winners.
0:31:36 > 0:31:38You've got 20 minutes on your first course.
0:31:49 > 0:31:51Lorna, you are a busy bee.
0:31:51 > 0:31:54Lots to do, yeah, lots of different stages today.
0:31:54 > 0:31:56What are your two courses, Lorna?
0:31:56 > 0:32:00I'm cooking a venison carpaccio, pickled blackberries,
0:32:00 > 0:32:03toasted hazelnuts, parsnip crisps.
0:32:03 > 0:32:08And then for my main I'm making a roast grouse with a bread sauce,
0:32:08 > 0:32:12game chips and little roasted plums and some cavolo nero.
0:32:12 > 0:32:17A lot of my daily work is handling game and it's something that I love
0:32:17 > 0:32:21cooking, so I thought now would be a good a time as ever to showcase that.
0:32:21 > 0:32:26- How do you want those grouse to be? - I want them to be nice and medium.
0:32:26 > 0:32:29- Blushing pink.- OK.- I'm serving them whole, though.- Are you?- Mm-hm.
0:32:29 > 0:32:31Fantastic.
0:32:33 > 0:32:36Lorna's got a very, very surprising menu,
0:32:36 > 0:32:40it's all based around game and I like it a lot.
0:32:40 > 0:32:44But grouse is a really hard thing to get right, they dry out really,
0:32:44 > 0:32:47really quickly, and if they're undercooked they're like jelly.
0:32:47 > 0:32:50I know chefs who can't cook grouse properly.
0:32:50 > 0:32:53'They're not the kind of things that I would make for, like,
0:32:53 > 0:32:54'a Tuesday-night dinner,'
0:32:54 > 0:32:56but you don't want to come here and
0:32:56 > 0:32:58make bog-standard chicken and veg, do you?
0:32:58 > 0:33:01You want to show off what you can do, and if I was to go out to
0:33:01 > 0:33:04a restaurant or something, then that's what I would order.
0:33:08 > 0:33:12- Still a bit of cramming to do. - Yes, a lot to do.
0:33:13 > 0:33:19- Oh, they're falling apart, they're falling apart.- Um, right.
0:33:29 > 0:33:32Oh, gosh, it's a long time since I won.
0:33:33 > 0:33:35'Getting on for 11 years as a chef,
0:33:35 > 0:33:37'so I'm way past retirement age,
0:33:37 > 0:33:39'but there's no chance of me retiring'
0:33:39 > 0:33:41as long as I can stand up at a stove and cook.
0:33:41 > 0:33:43And I'm enjoying it.
0:33:46 > 0:33:49Oh, my life has changed remarkably since winning MasterChef.
0:33:50 > 0:33:53My restaurant is down in Cornwall and I've always had
0:33:53 > 0:33:55a real passion for seafood and all things Cornish.
0:33:55 > 0:33:59'I'm just surrounded by all that natural beauty of Cornwall,
0:33:59 > 0:34:01'all the produce,'
0:34:01 > 0:34:02it's just a dream come true.
0:34:04 > 0:34:06'The opportunity with this competition is huge.'
0:34:06 > 0:34:07I've had highs and lows,
0:34:07 > 0:34:09I've had a great business, I've lost a business.
0:34:09 > 0:34:12'I've now got a little cafe,
0:34:12 > 0:34:14'I look forward to going to work,'
0:34:14 > 0:34:15I love what I do.
0:34:23 > 0:34:24Are you on time, Kenny?
0:34:24 > 0:34:27- Yeah.- Is that pan on with the veg?
0:34:27 > 0:34:28It was on.
0:34:28 > 0:34:32- No, it's not on. - It was on.- It's not on.
0:34:32 > 0:34:37Kenny is doing the sea bass celeriac puree, sea veg and red wine sauce.
0:34:37 > 0:34:41Sea bass - nice, delicate fish, and that's quite a heavy sauce to
0:34:41 > 0:34:44put with it. That's going to be the real test for him, I think.
0:34:44 > 0:34:46Three and a half minutes, Kenny.
0:34:49 > 0:34:51Oh, gently, Kenny, gently.
0:34:51 > 0:34:55- I'm rushing though. - Are you happy with it, Kenny?
0:34:55 > 0:34:56No, not at all.
0:35:01 > 0:35:04- Well done, well done. - Good job, Kenny.- Very good job.
0:35:08 > 0:35:13- Good afternoon, hello there. - JUDGES: Hello.- There we go.
0:35:14 > 0:35:18What I've made for you is sea bass with some sea vegetables with
0:35:18 > 0:35:23a little bit of bacon, celeriac puree and a bit of a red wine sauce.
0:35:23 > 0:35:25- Thank you. - JUDGES: Thank you. Thanks, Kenny.
0:35:32 > 0:35:34I think the flavours work well together,
0:35:34 > 0:35:36I think the red wine sauce is not overpowering.
0:35:36 > 0:35:39The flavours I find absolutely delightful.
0:35:39 > 0:35:42There is a sweetness underlying everything.
0:35:42 > 0:35:44I think he's done really well.
0:35:44 > 0:35:46- GREGG:- I find the combination
0:35:46 > 0:35:48of the earthy celeriac, the sweet red wine,
0:35:48 > 0:35:51the fish and the vegetables really nice.
0:35:51 > 0:35:53It's not perfect, not by any means,
0:35:53 > 0:35:56but it most certainly is going in the right direction.
0:35:58 > 0:36:01- You all right, big fella?- I'm all right.- Right, 15 minutes, yeah?
0:36:01 > 0:36:03I'm too old for all of this, I have to say.
0:36:03 > 0:36:06The dessert - vanilla panna cotta, shortbread, raspberry sauce.
0:36:06 > 0:36:08Yummy, yummy.
0:36:08 > 0:36:10Let's hope he has luck with the panna cotta.
0:36:13 > 0:36:16Have you got an issue with those panna cottas?
0:36:16 > 0:36:18- Yeah. They gave me three sheets... - Ah.
0:36:18 > 0:36:20- So I used one and a half. - Not enough gelatine?
0:36:20 > 0:36:21Not enough gelatine.
0:36:26 > 0:36:31I'm going to give them another minute and then see how they go.
0:36:31 > 0:36:33It may be a runny goop that goes onto the plate.
0:36:34 > 0:36:37Kenny, three minutes!
0:36:39 > 0:36:41- Are they set?- I don't think so.
0:36:41 > 0:36:42Right, what are you going to do?
0:36:42 > 0:36:46- I'm going to see if this comes out first.- Fine.
0:36:50 > 0:36:51Oh!
0:36:53 > 0:36:58- So close.- I know. I'll go with it like that, there's no point.
0:36:58 > 0:37:00OK.
0:37:00 > 0:37:03You've got a minute to go, I think you're going to get there.
0:37:06 > 0:37:08- It's a cream custard. - There you go.
0:37:14 > 0:37:16All he had to do was to put it in a bowl.
0:37:16 > 0:37:18The problem is, once you put it on
0:37:18 > 0:37:20a plate like that, you expose it, don't you?
0:37:20 > 0:37:23I do apologise, it was an absolute disaster with the panna cotta.
0:37:23 > 0:37:25Thank you very much.
0:37:25 > 0:37:28I was supposed to be serving you a panna cotta, but I think you've
0:37:28 > 0:37:31now got cream custard with some raspberry sauce and shortbread.
0:37:31 > 0:37:32I hope the flavours are OK,
0:37:32 > 0:37:34but I apologise you don't have any wobble.
0:37:34 > 0:37:36- Don't apologise.- Thank you, Kenny.
0:37:36 > 0:37:39- Thank you.- Thank you very much. Thank you.- Cheers, Kenny.
0:37:41 > 0:37:44- Do you know what? He wasn't far off. - No, he wasn't.
0:37:44 > 0:37:45It's time, it's time.
0:37:50 > 0:37:52This has no seasoning.
0:37:52 > 0:37:55I think the shortbread has got nice flavours, but the panna cotta
0:37:55 > 0:37:59is missing seasoning, I'm not enjoying it, I'm sorry.
0:37:59 > 0:38:00I hate being like this,
0:38:00 > 0:38:04because I know how difficult it is out there, we all do.
0:38:04 > 0:38:06I can praise the shortcake, but the panna cotta,
0:38:06 > 0:38:09where is the flavour? It's just like a little sort of
0:38:09 > 0:38:10slightly sweetened cream.
0:38:12 > 0:38:14It's a panna splodger or a panna pud.
0:38:14 > 0:38:15It's a bit of a shame.
0:38:19 > 0:38:22I'm quite surprised at how disappointed I feel.
0:38:23 > 0:38:25'My panna cotta not setting'
0:38:25 > 0:38:27was just a disaster, something that, you know,
0:38:27 > 0:38:30usually I don't have any problems,
0:38:30 > 0:38:32so it's quite surreal.
0:38:34 > 0:38:37Natalie, you've got four and a half minutes, please.
0:38:37 > 0:38:38Yes, thank you.
0:38:38 > 0:38:43Well, Natalie, we've got sea bass again, which is going to be nice,
0:38:43 > 0:38:45because we've got an immediate comparison.
0:38:45 > 0:38:49Served with ratatouille and fennel salad and a basil pesto.
0:38:49 > 0:38:51Doesn't sound like an awful lot,
0:38:51 > 0:38:53but there's a huge amount of work there.
0:38:53 > 0:38:56It will be fascinating to see what her dish comes out like.
0:38:56 > 0:38:58What are we waiting on? Just for the fish to cook?
0:38:58 > 0:38:59Yeah.
0:39:06 > 0:39:09- Need to move now, because we've only got about two minutes left.- Yep.
0:39:11 > 0:39:13Oh, bring the pan over to you, Natalie.
0:39:19 > 0:39:22- There you go.- Thanks, Natalie. - Thank you.
0:39:29 > 0:39:32So, I have made for you a summer ratatouille with a pan-fried
0:39:32 > 0:39:37sea bass, a fennel salad and a basil pesto in the jug. Enjoy.
0:39:37 > 0:39:40- Thank you.- Thank you. - Thank you very much.
0:39:45 > 0:39:47There are quite a few things about this dish
0:39:47 > 0:39:49that I actually enjoy very much.
0:39:49 > 0:39:52Sadly, I don't enjoy them all together.
0:39:52 > 0:39:54I actually really like the ratatouille
0:39:54 > 0:39:56and the fennel and cucumber salad is nice.
0:39:56 > 0:39:58There's a really good dish here
0:39:58 > 0:40:00that doesn't require the sea bass, in my opinion.
0:40:02 > 0:40:04I like the ratatouille, I like that fruity flavour,
0:40:04 > 0:40:07I like the cleanness of the fennel salad.
0:40:07 > 0:40:10I've got a hot one underneath, a cold one on top,
0:40:10 > 0:40:12it's not quite working.
0:40:12 > 0:40:14It's not bad cooking, actually,
0:40:14 > 0:40:15I'd probably eat the whole lot, to be fair.
0:40:17 > 0:40:20- Natalie, you've got 15 minutes on your dessert.- OK. Yeah.
0:40:20 > 0:40:23- And I noticed your mousse is still in the blender.- Yes.
0:40:23 > 0:40:26Natalie's dessert is chocolate mousse, toasted coconut,
0:40:26 > 0:40:28cinnamon crumb with kirsch coulis.
0:40:28 > 0:40:32She's jumping around lots of sort of consonants there.
0:40:32 > 0:40:34Until it's been put in front of you,
0:40:34 > 0:40:37you don't know if it's a gamble or not.
0:40:42 > 0:40:44You've got about four minutes left.
0:40:44 > 0:40:46Everything is ready, I'm just waiting on that to be set.
0:40:46 > 0:40:49You're ready, you're just waiting for the mousse to set?
0:40:54 > 0:40:56OK.
0:40:56 > 0:40:57Is that the consistency you want?
0:40:57 > 0:41:01No, it isn't, not at all. OK. OK, OK, OK.
0:41:09 > 0:41:10Well done, off you go.
0:41:20 > 0:41:24I have made for you a chocolate dessert
0:41:24 > 0:41:28with a kirsch coulis and a coconut cinnamon crumb.
0:41:28 > 0:41:32Inside this mousse, I have used sweet potato and coconut cream.
0:41:32 > 0:41:35- I hope you enjoy. OK. - Thank you, look forward to it.
0:41:40 > 0:41:43If I put the crumb and the kirsch and I mix it all together,
0:41:43 > 0:41:46it's actually quite nice, the mousse itself,
0:41:46 > 0:41:48it's got a little bit of graininess to it,
0:41:48 > 0:41:50it's just... Yeah. It's not yummy.
0:41:50 > 0:41:53I really don't like the mousse, in fact,
0:41:53 > 0:41:56I'd go as far as to say it isn't a mousse.
0:41:56 > 0:41:58Quite simply isn't, mousse should be light.
0:41:58 > 0:42:01This is just a sort of solid chocolate pot, really.
0:42:01 > 0:42:04- GREGG:- The flavour of the chocolate and the sweet potato
0:42:04 > 0:42:05works particularly well.
0:42:05 > 0:42:08However, that's grainy. The texture is not great.
0:42:10 > 0:42:14'It was daunting.'
0:42:14 > 0:42:17It's amazing how much food you can make in such a short space of time.
0:42:20 > 0:42:21- Fumbi.- Yeah?
0:42:21 > 0:42:24You've got four minutes to cook the last two schnitzels...
0:42:24 > 0:42:27- Excellent, mate. - ..and plate up, mate.
0:42:27 > 0:42:31Fumbi is cooking the Wiener schnitzel and kartoffelsalat.
0:42:31 > 0:42:34You've got the classic Wiener schnitzel, I love it.
0:42:34 > 0:42:36And it's just got to be cooked well, you know.
0:42:36 > 0:42:37No idea what the end bit is there.
0:42:37 > 0:42:39I know I like Wiener schnitzel,
0:42:39 > 0:42:41send me a salad with it, great, just make it tastier.
0:42:46 > 0:42:48Two and a half minutes.
0:42:48 > 0:42:50That's as good as it's going to get today, isn't it?
0:42:54 > 0:42:58I'm not sure I've even tasted this. It's a bit late now.
0:42:58 > 0:43:01Minute and a half.
0:43:01 > 0:43:03This is not hot enough, come on.
0:43:03 > 0:43:06Right, you're going to be a little bit over time, mate.
0:43:06 > 0:43:08Just a little.
0:43:10 > 0:43:14- Done?- One more thing, one more thing.
0:43:14 > 0:43:16- I'm done. Yeah.- Yeah? Breathe.
0:43:25 > 0:43:29Hi, guys, I've made you a Wiener schnitzel with an Austrian
0:43:29 > 0:43:33potato salad and a traditional red wine and cranberry sauce
0:43:33 > 0:43:35to go with it, enjoy.
0:43:35 > 0:43:36ALL: Thank you. Thank you very much.
0:43:39 > 0:43:42I don't think the dish LOOKS good enough for MasterChef,
0:43:42 > 0:43:44but goodness it tastes good.
0:43:44 > 0:43:48You've got this lovely succulent meat with that lovely crispy outer
0:43:48 > 0:43:49and that nice tart sauce with it
0:43:49 > 0:43:52and then that really fennel-y potato salad.
0:43:52 > 0:43:54That doesn't even look that good, but it tastes nice, you know?
0:43:54 > 0:43:58I think it's good, it's my sort of food, I like a good,
0:43:58 > 0:44:00honest, punchy, rustic dish.
0:44:01 > 0:44:04I like the schnitzel, crispy breadcrumb around the outside,
0:44:04 > 0:44:06all soft bits of pork inside.
0:44:06 > 0:44:10I even like the cranberry, sweet and yet sharp, it's really good.
0:44:11 > 0:44:14Right. 15 minutes.
0:44:15 > 0:44:18Fumbi's dessert - brownies, salted caramel, cream,
0:44:18 > 0:44:19classic, classic, classic.
0:44:19 > 0:44:21It's something I serve at my cafe,
0:44:21 > 0:44:24it's delicious, and it better be done well.
0:44:27 > 0:44:29- You've got three minutes, Fumbi.- OK.
0:44:30 > 0:44:32Never seen a shaking quenelle before.
0:44:32 > 0:44:34I would've thought you would have seen many
0:44:34 > 0:44:35a shaking quenelle on this show.
0:44:42 > 0:44:45- Well done.- Can we go?- Yes.
0:44:45 > 0:44:46You're on time!
0:44:53 > 0:44:58I've made you a chocolate brownie with a caramel sauce,
0:44:58 > 0:45:02roasted chopped pistachio nuts and a cardamom cream. Enjoy.
0:45:02 > 0:45:04- OTHERS:- Thank you, thank you very much.
0:45:09 > 0:45:12I think it's a really good dessert, you know.
0:45:12 > 0:45:15It's rich and chocolate-y, it's warm like a fondant,
0:45:15 > 0:45:17it's really delicious chocolate.
0:45:17 > 0:45:20Absolutely delivers what it promises.
0:45:20 > 0:45:23I really haven't got anything negative to say at all.
0:45:23 > 0:45:27This is lovely. It's absolutely lovely. Really, really good.
0:45:31 > 0:45:33Whoa. 'Eight plates of food'
0:45:33 > 0:45:36in an hour and 15 minutes is a real ask.
0:45:36 > 0:45:38'Yeah, yeah,'
0:45:38 > 0:45:40real tough.
0:45:40 > 0:45:44Lynda, you've got five minutes on your first course.
0:45:44 > 0:45:48- You're in a bit of a pickle, aren't you?- Just a tad.
0:45:48 > 0:45:51I absolutely love crab cakes, so, you know, that's a really great dish.
0:45:51 > 0:45:54There's great ways to get flavour into a sweet-and-sour dipping sauce,
0:45:54 > 0:45:58all those interesting fragrant things that come from that part of the world.
0:45:58 > 0:46:00So, yeah, I'm really interested to see how she does that.
0:46:01 > 0:46:04- About three minutes left.- OK.
0:46:08 > 0:46:10- Right, you happy, Lynda? - No, not really.
0:46:13 > 0:46:15Let's go.
0:46:22 > 0:46:25- If I could just put that there. - Lovely.
0:46:25 > 0:46:31I've made you a Thai fishcake and a sweet and sour dipping sauce.
0:46:31 > 0:46:34- Thank you. - Thank you, hope you enjoy.
0:46:38 > 0:46:42My main comment is, "Ouch, my mouth is hurting."
0:46:42 > 0:46:44There's a lot of nice flavours in there,
0:46:44 > 0:46:48but the chilli's overpowering and the crab cake's raw.
0:46:48 > 0:46:52I like that insane chilli heat, for me it's just a shame she's
0:46:52 > 0:46:55let it down on presentation, because I think it's absolutely delicious.
0:46:55 > 0:46:57Really lovely flavours of chilli
0:46:57 > 0:46:59and coriander and crab through the crab cake.
0:46:59 > 0:47:02The problem is you can't eat the middle, cos it's not cooked,
0:47:02 > 0:47:06the outside is a bit scorched, that sauce is really strong.
0:47:06 > 0:47:09That's so strong I've broken out in a sweat.
0:47:10 > 0:47:13You've got 15 minutes on your main course.
0:47:13 > 0:47:18Sea bass with butter laverbread sauce on chorizo mash.
0:47:18 > 0:47:21I'm not sure about that. I'm not a fan of laverbread, I have to say.
0:47:21 > 0:47:23Flavours are doing that, I'm not sure
0:47:23 > 0:47:25it's going to come together very well.
0:47:25 > 0:47:28It's certainly intriguing, you know, and full marks for having a go.
0:47:28 > 0:47:31Lynda, the mash is made, right?
0:47:31 > 0:47:34- Yeah.- Is your butter sauce made? - It's getting there.
0:47:34 > 0:47:36- And your fish aren't cooked yet. - Yeah.
0:47:36 > 0:47:39- And you've got five minutes. - I know, I'm working hard.
0:47:39 > 0:47:41What can I say?
0:47:43 > 0:47:45You've got two minutes.
0:47:45 > 0:47:47That's good. Where's my spoon gone and my whisk?
0:47:50 > 0:47:52Just get out of there.
0:47:53 > 0:47:55I've just given myself a bit too much to do today.
0:47:57 > 0:47:59Are you happy now, Lynda?
0:47:59 > 0:48:01No, cos my skin should have been crispier.
0:48:07 > 0:48:11So, I've made for you today pan-fried sea bass
0:48:11 > 0:48:16on a bed of mash with chorizo and a butter and laverbread sauce.
0:48:16 > 0:48:19- Thank you very much. - Thank you, hope you enjoy.
0:48:24 > 0:48:27If I'd had that piece of fish with the laverbread sauce,
0:48:27 > 0:48:29I actually quite like that combination.
0:48:29 > 0:48:32I don't like the combination with the chorizo,
0:48:32 > 0:48:34I think it kills the fish stone dead.
0:48:34 > 0:48:37This sauce is actually delicious, but with mash and chorizo,
0:48:37 > 0:48:41I'm just not understanding it. It's just really bizarre.
0:48:41 > 0:48:44The sea bass with the laverbread sauce and the mashed potato
0:48:44 > 0:48:46is really, really lovely.
0:48:46 > 0:48:49The chorizo and the laverbread sauce is not nice at all.
0:48:52 > 0:48:54'I think it's a bit of a rollercoaster.'
0:48:54 > 0:48:59You kind of go from, "I'm OK," panic, "No, I'm OK," and then panic.
0:48:59 > 0:49:01So, I think that's what it's felt like today.
0:49:07 > 0:49:10- Are you ready to go?- Yes.- OK.
0:49:10 > 0:49:14Lorna's menu sounds really, really interesting to me.
0:49:14 > 0:49:16Autumnal venison carpaccio.
0:49:16 > 0:49:20Now, carpaccio to me means it's raw, so the interesting thing there
0:49:20 > 0:49:23is whether there was time to chill that wonderful piece of
0:49:23 > 0:49:26meat sufficiently to be able to carve the slices wafer thin.
0:49:28 > 0:49:32- You've got about four minutes to get all of those on the plate.- Yeah.
0:49:40 > 0:49:43Nice, yeah. Like it.
0:49:47 > 0:49:51- Go!- Take it away, boss.
0:49:55 > 0:49:57- Good afternoon, gents.- Hello.
0:50:00 > 0:50:01There you go.
0:50:01 > 0:50:05So, today I've made for you a venison carpaccio,
0:50:05 > 0:50:07served with some pickled blackberries,
0:50:07 > 0:50:11toasted hazelnuts, parsnip crisps and Parmesan cheese.
0:50:11 > 0:50:12Thank you very much.
0:50:19 > 0:50:21I'm really impressed with this.
0:50:21 > 0:50:23I think the flavours work together incredibly well,
0:50:23 > 0:50:28those blackberries, just slightly pickled, just delicious.
0:50:28 > 0:50:30Well, if Lorna does this with her first course,
0:50:30 > 0:50:34I'm seriously looking forward to her grouse dish. Can't wait.
0:50:35 > 0:50:37Mm.
0:50:37 > 0:50:40That salty flavour of Parmesan and the herby flavour that she's got on
0:50:40 > 0:50:43that sauce as well, that's really good.
0:50:45 > 0:50:47That might be my favourite dish today.
0:50:51 > 0:50:53- Seven minutes on your main course. - Yeah.
0:50:55 > 0:50:58Roast grouse with bread sauce, fried bread, game chips,
0:50:58 > 0:51:01cavolo nero and plums, this sounds amazing.
0:51:01 > 0:51:04Good luck with executing all of that, that's a lot of prep,
0:51:04 > 0:51:07and there's a lot of things that can go wrong,
0:51:07 > 0:51:09so I'm really impressed with Lorna.
0:51:09 > 0:51:13Probably the most challenging dish on the menu to get right.
0:51:13 > 0:51:15I think my sauce is way too sweet.
0:51:15 > 0:51:17So how can you sour it?
0:51:17 > 0:51:20I don't really know. What am I doing? Yeah.
0:51:22 > 0:51:23Worth a bash.
0:51:30 > 0:51:32You've got two and a half minutes,
0:51:32 > 0:51:35- I think you're going to do it, mate, aren't you?- Yeah.
0:51:40 > 0:51:41- Are you done?- Yes.
0:51:49 > 0:51:53- Thank you.- Thank you very much.
0:51:53 > 0:51:57So, for your main course I've made you a whole roast grouse
0:51:57 > 0:51:59with a bread sauce, game chips,
0:51:59 > 0:52:02butter grilled plums and some cavolo nero.
0:52:02 > 0:52:05- Lovely.- Thank you very much. - Thanks.
0:52:12 > 0:52:15The grouse is well cooked, there's obvious skill here,
0:52:15 > 0:52:19I think probably more skill than most of the contestants we've seen.
0:52:19 > 0:52:21It's taking on a big challenge.
0:52:21 > 0:52:23She's done a big, bold dish of food.
0:52:23 > 0:52:25This has got elements of greatness.
0:52:26 > 0:52:29Bread sauce is seasoned really, really well, peppery and then the
0:52:29 > 0:52:35flavour of nutmeg, the bird itself is cooked absolutely perfectly.
0:52:35 > 0:52:36That grouse is dish of the day.
0:52:41 > 0:52:44'I hadn't thought about cooking for three previous winners'
0:52:44 > 0:52:46when I was making my two dishes,
0:52:46 > 0:52:50until I carried the plates through and then they're sat in front of you
0:52:50 > 0:52:51and you think, "Oh, my gosh,
0:52:51 > 0:52:54"you've been there, you've done that, you've won."
0:52:54 > 0:52:56So I just hope that they like my food.
0:53:03 > 0:53:06Some very good food in this round, some very, very good food.
0:53:06 > 0:53:09Oh, Lorna, just fantastic today.
0:53:09 > 0:53:13Everything was seasoned really well. It was delicious.
0:53:13 > 0:53:17John, we loved it, they loved it, she needs to go through.
0:53:17 > 0:53:20I can think of another quarterfinalist in the room straightaway.
0:53:20 > 0:53:22Fumbi in the first round was impressive,
0:53:22 > 0:53:25in this round was also impressive.
0:53:25 > 0:53:27Fumbi is looking like quality.
0:53:27 > 0:53:30There now I am stuck.
0:53:30 > 0:53:33All the three remaining cooks had one good course
0:53:33 > 0:53:35and one course not quite so successful.
0:53:37 > 0:53:41Who will understand what they've done wrong and rectify it quick
0:53:41 > 0:53:43enough to be able to catch up with the pace?
0:53:45 > 0:53:46'I made quite a lot of mistakes,
0:53:46 > 0:53:49'that potentially means the end of the journey.
0:53:49 > 0:53:51'But it did make me think'
0:53:51 > 0:53:53that I would quite like to keep going.
0:53:54 > 0:53:58'If I was to get a place in the quarterfinals, firstly I'd be truly'
0:53:58 > 0:54:02amazed. And then I did promise that I would run around the kitchen,
0:54:02 > 0:54:05so I'll probably have to keep my promise.
0:54:06 > 0:54:09'I hope I've done enough to stay and cook again.'
0:54:10 > 0:54:13I've definitely done enough to make myself proud.
0:54:22 > 0:54:23We've made our decision.
0:54:24 > 0:54:27Our first quarterfinalist...
0:54:29 > 0:54:32..is Lorna.
0:54:32 > 0:54:37- Very impressive.- Well done, honey. - I'm all emotional.
0:54:38 > 0:54:40Our second quarterfinalist...
0:54:43 > 0:54:45..is Fumbi.
0:54:45 > 0:54:47You have been hard on yourself,
0:54:47 > 0:54:50but I tell you what, you make food that people want to eat.
0:54:52 > 0:54:57Our third and final quarterfinal place...
0:55:03 > 0:55:04..is Natalie.
0:55:07 > 0:55:09- Well done.- Oh, what?!
0:55:11 > 0:55:14- Lynda and Kenny, guys, thank you so much.- No, thank you.- Thank you.
0:55:19 > 0:55:20You'll be fine.
0:55:20 > 0:55:24- Oh, it's just emotions. - I know, I know.
0:55:24 > 0:55:25'I made too many mistakes'
0:55:25 > 0:55:29today so it wasn't a big surprise and, hey, that's life,
0:55:29 > 0:55:31you know, been a great experience.
0:55:37 > 0:55:41So much adrenaline pumps through you.
0:55:41 > 0:55:43In a way, it's a bit of a relief as well as gutted,
0:55:43 > 0:55:46it's kind of a bit of a mixed bag.
0:55:48 > 0:55:50But at the same time, gutted.
0:55:52 > 0:55:55- Well done.- Excellent work, excellent.
0:55:55 > 0:55:59- Well done. - I should stop shaking now.
0:55:59 > 0:56:01What?!
0:56:03 > 0:56:05'I feel so emotional,'
0:56:05 > 0:56:07I feel so happy.
0:56:10 > 0:56:14'To say that you're a MasterChef quarterfinalist at the age of 22'
0:56:14 > 0:56:18is...it's not bad.
0:56:19 > 0:56:24What a day. What an absolute day. I can't be any happier.
0:56:25 > 0:56:27Wicked, I'll take that.
0:56:27 > 0:56:29'I've never had a quicker hour in my life.
0:56:29 > 0:56:31'The fact it was edible'
0:56:31 > 0:56:32was just a bonus.
0:56:38 > 0:56:41Tomorrow night, the heats come to an end
0:56:41 > 0:56:46as the last group of eight cooks battle for a place
0:56:46 > 0:56:48in the quarterfinal.
0:56:48 > 0:56:52- That is a stunning bit of work. - All right.
0:56:54 > 0:56:56That's right up my street.
0:56:56 > 0:56:59- I like it.- Oh, go away. No.