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 > 0:00:11You can't say it's got chilli in and not make it chilli.
0:00:11 > 0:00:13Don't, don't, don't.
0:00:13 > 0:00:14Oh, no!
0:00:14 > 0:00:18Each week, 16 new contestants battle for
0:00:18 > 0:00:20a place in Friday's quarterfinal.
0:00:20 > 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 > 0:00:28Don't slow down.
0:00:28 > 0:00:30Everybody! Pudding!
0:00:30 > 0:00:31Absolutely beautiful.
0:00:31 > 0:00:34It's an incredible piece of cooking.
0:00:34 > 0:00:36They want to realise one dream and that's to become
0:00:36 > 0:00:37the MasterChef champion.
0:00:37 > 0:00:39A kid in a sweet shop, that's me.
0:00:39 > 0:00:41Let's find the stars.
0:00:49 > 0:00:54These eight amateur cooks all aspire to become MasterChef champion.
0:00:54 > 0:00:59But only three will make it through to Friday's quarterfinal.
0:00:59 > 0:01:01I'm a kind of have-a-go kind of girl,
0:01:01 > 0:01:03so hence I'm here having a go.
0:01:05 > 0:01:07I think it'll be good to have some feedback
0:01:07 > 0:01:09from somebody that knows what they're talking
0:01:09 > 0:01:11about, rather than a fussy husband!
0:01:11 > 0:01:14I like to overachieve a lot.
0:01:14 > 0:01:16To me, my goals are here
0:01:16 > 0:01:18but I always want to aim up there.
0:01:19 > 0:01:21It's going to be a hell of a ride.
0:01:23 > 0:01:25Something I'm certainly never ever going to forget.
0:01:35 > 0:01:37Welcome to the MasterChef kitchen.
0:01:37 > 0:01:40You are our last batch of contestants
0:01:40 > 0:01:43in this year's competition.
0:01:43 > 0:01:47Gregg and I are confident that today we're going to eat very well.
0:01:47 > 0:01:49This is the Market Challenge.
0:01:51 > 0:01:54You'll have ten minutes to choose your ingredients and then
0:01:54 > 0:01:57one hour and 20 minutes to cook us a great plate of food.
0:01:57 > 0:02:01At the end of this, three of you will be leaving us.
0:02:04 > 0:02:05Off you go.
0:02:13 > 0:02:16Today's market ingredients include
0:02:16 > 0:02:17venison,
0:02:17 > 0:02:19lamb mince
0:02:19 > 0:02:21and kidneys.
0:02:21 > 0:02:24As well as scallops and langoustines.
0:02:26 > 0:02:29There's also a range of cheese,
0:02:29 > 0:02:31grains and pulses.
0:02:33 > 0:02:37I'm feeling less happy than I was
0:02:37 > 0:02:40but, fingers crossed, it'll be all right.
0:02:42 > 0:02:43I'm going to go for something sweet.
0:02:43 > 0:02:46I think it's the way to Gregg's heart, so I'm giving it a go.
0:02:47 > 0:02:50You can see the people who cook all the time,
0:02:50 > 0:02:51who just open up the fridge
0:02:51 > 0:02:54and say, "Right, what am I going to make for dinner tonight?"
0:02:56 > 0:03:00I thought it was lamb at first and then I realised it was venison.
0:03:00 > 0:03:03I picked it up, then put it back and picked it up again and I
0:03:03 > 0:03:04think I know what I'm doing now.
0:03:07 > 0:03:10There's so many options of what to do that your brain shuts down
0:03:10 > 0:03:11for a minute or two.
0:03:14 > 0:03:17Ladies and gentlemen, one hour 20 minutes,
0:03:17 > 0:03:19let's cook.
0:03:31 > 0:03:37Former body piercer Jim now satisfies his creative streak as a web developer.
0:03:37 > 0:03:39I'm here because previous contestants
0:03:39 > 0:03:42have actually been quite inspiring.
0:03:42 > 0:03:45People that have cooked at home, cooked for their friends.
0:03:47 > 0:03:50By the end of it, they're creating dishes that at the beginning there
0:03:50 > 0:03:54was no way they would've been able to do. I'm here to start to do that.
0:03:56 > 0:03:59Jim, big smile on your face. Are you enjoying yourself?
0:03:59 > 0:04:01Yeah, this is a lot of fun.
0:04:01 > 0:04:04I've never had the opportunity to cook with this kind of
0:04:04 > 0:04:07varied ingredients without spending a load of money.
0:04:07 > 0:04:11So I am doing venison with a fondant potato,
0:04:11 > 0:04:12a reduced port sauce.
0:04:12 > 0:04:16Mushroom and blackberry kind of... I don't know what you'd call it,
0:04:16 > 0:04:18but they go together all right.
0:04:18 > 0:04:20- You've made a fondant before?- Yes.
0:04:20 > 0:04:22- You've cooked venison before?- Twice.
0:04:22 > 0:04:24- Port sauce?- Many times.
0:04:24 > 0:04:25We're in business, Jim.
0:04:25 > 0:04:27- JIM CHUCKLES - We're in business.
0:04:30 > 0:04:33- Tiny loin of venison, doesn't need much cooking at all.- No fat on it.
0:04:33 > 0:04:35As long as it's well seasoned,
0:04:35 > 0:04:39sealed and given a couple of minutes in the oven, it should be perfect.
0:04:39 > 0:04:40Right.
0:04:43 > 0:04:45Stay-at-home mum Shauna
0:04:45 > 0:04:48once worked for a soup kitchen, jazzing up the food with
0:04:48 > 0:04:50spices from home.
0:04:50 > 0:04:54I don't stick to recipes very stringently.
0:04:54 > 0:04:57I always like an element of surprise.
0:04:57 > 0:05:00So if it's one ingredient that I haven't used before, or a herb,
0:05:00 > 0:05:04I'll give it a go and chuck it in and usually it's noticed.
0:05:07 > 0:05:11Today I'm going to make a bitter-orange chocolate marquise.
0:05:11 > 0:05:13It's like a rich, dark chocolate butter pate.
0:05:13 > 0:05:15That's the best way I can explain it.
0:05:15 > 0:05:17With rosemary, and I'm going to do that with honeycomb,
0:05:17 > 0:05:21tempered chocolate, creme fraiche and fennel fronds.
0:05:21 > 0:05:25- Quite technical.- It is, but I do like this one. It's a foolproof recipe that I have.
0:05:25 > 0:05:29It does need extra time in the fridge but I'm going to chance my arm that I can prepare it.
0:05:29 > 0:05:32- Fingers crossed, eh? It sounds great.- Thank you.
0:05:35 > 0:05:36Rosemary and chocolate, OK, fair enough.
0:05:36 > 0:05:39There's a point of difference, as long as that rosemary is not
0:05:39 > 0:05:42too heavy and it doesn't taste like antiseptic in the chocolate.
0:05:43 > 0:05:4530 minutes have gone.
0:05:50 > 0:05:55Recruitment manager Fiona did the catering for her own wedding
0:05:55 > 0:05:58and prepared over 20 different dishes.
0:05:59 > 0:06:02I'm not scared to try new things. I will push myself.
0:06:02 > 0:06:05I've definitely pushed myself more than I've ever pushed
0:06:05 > 0:06:07myself with food over the last few weeks.
0:06:08 > 0:06:10Hopefully it'll pay off.
0:06:15 > 0:06:17What are you going to make for us?
0:06:17 > 0:06:21I'm doing my own sort of take on... I suppose really like a moussaka.
0:06:21 > 0:06:25Big, bold comfort niceness.
0:06:25 > 0:06:27Why are you here, Fiona?
0:06:27 > 0:06:31Well, I have been applying on and off for ten years
0:06:31 > 0:06:36so it's sort of become a habit. I want to prove something to myself.
0:06:36 > 0:06:39Trying to get better, learn new things, as well.
0:06:39 > 0:06:40Good, good.
0:06:46 > 0:06:51Retired IT worker Selwyn once appeared on Mastermind
0:06:51 > 0:06:54showing off his specialist knowledge of regional cookery.
0:06:56 > 0:07:00I'm often coming up with new ideas and things and sometimes they
0:07:00 > 0:07:02definitely don't work.
0:07:02 > 0:07:04Vanilla and lime beurre blanc
0:07:04 > 0:07:07was a case in point, yes. No.
0:07:12 > 0:07:16Selwyn is making something quite unusual.
0:07:18 > 0:07:20Ceviche with scallops, so raw scallops.
0:07:20 > 0:07:24Served with a hot langoustine, pickled carrots and turnips with
0:07:24 > 0:07:27some mushrooms, and he's not quite sure what to do with the potato.
0:07:28 > 0:07:31Is that a plate of food that belongs together,
0:07:31 > 0:07:34or is it just things on a plate?
0:07:35 > 0:07:38I love scallops, I love seafood but I must admit I'm not the best
0:07:38 > 0:07:41at cooking them so this is a bit of a risk.
0:07:41 > 0:07:44Why would you choose to cook seafood if it's not what you're best at?
0:07:45 > 0:07:46Um, good question.
0:07:46 > 0:07:51Possibly mental aberration but also possibly because you can get it
0:07:51 > 0:07:54done relatively quickly so you've got a little bit more time to think.
0:08:01 > 0:08:03Halfway.
0:08:04 > 0:08:05Let's go.
0:08:11 > 0:08:1622-year-old Komal hopes to one day open an Indian gastro-pub.
0:08:17 > 0:08:20My love of food just stemmed when I met my partner.
0:08:20 > 0:08:22He is such a big foodie.
0:08:22 > 0:08:26After recently getting engaged, we've actually planned our honeymoon
0:08:26 > 0:08:29to travel around the world just so I can eat at different places.
0:08:32 > 0:08:34Komal is making us a lamb ragu with pasta.
0:08:36 > 0:08:39I think about beef ragu and pasta, that works really nicely.
0:08:39 > 0:08:41I don't think about lamb very often.
0:08:41 > 0:08:44But who knows?
0:08:44 > 0:08:47This is what you would cook at home for the big family?
0:08:47 > 0:08:50Most of my family is vegetarian and a lot of my dishes are veg.
0:08:50 > 0:08:52I wanted to showcase that I can actually cook meat and
0:08:52 > 0:08:53understand my flavours.
0:08:56 > 0:08:59You're using palm sugar?
0:08:59 > 0:09:01- Yeah.- In your ragu.- In my ragu.
0:09:01 > 0:09:05All my relatives use palm sugar and I like the natural sweetness that
0:09:05 > 0:09:09comes from palm sugar, as opposed to the one from normal sugar.
0:09:11 > 0:09:14I would have thought tomatoes and lamb was sweet enough.
0:09:14 > 0:09:15Let's see, give it a go.
0:09:15 > 0:09:17Why not?
0:09:23 > 0:09:2626-year-old Brodie is a trained architect
0:09:26 > 0:09:29and hopes to one day build his own restaurant.
0:09:32 > 0:09:35It sounds pretty ridiculous but my flatmates and girlfriend always
0:09:35 > 0:09:38give me a hard time for playing the reduction game,
0:09:38 > 0:09:42which is basically where I just leave food to simmer down and intensify in flavour.
0:09:42 > 0:09:44It usually means we eat at about ten o'clock.
0:09:46 > 0:09:48Hopefully on this I'll be on it.
0:09:51 > 0:09:55Brodie's promising us rogan josh made with lentils and kidneys.
0:09:55 > 0:09:59Rogan josh, as far as I know, is a lamb stew,
0:09:59 > 0:10:01spiced lamb stew.
0:10:03 > 0:10:06I've never had a kidney and lentil rogan josh before in my life.
0:10:06 > 0:10:08I'm about to have my first one.
0:10:11 > 0:10:12What do you do for a living?
0:10:12 > 0:10:14I work for a lingerie company.
0:10:14 > 0:10:16As a store designer.
0:10:16 > 0:10:18Is that what you wanted to do when you were at school?
0:10:18 > 0:10:20Er, no.
0:10:20 > 0:10:22Not necessarily.
0:10:22 > 0:10:26I studied architecture and ended up getting this job
0:10:26 > 0:10:29instead of doing proper buildings.
0:10:37 > 0:10:3925 minutes left, OK?
0:10:41 > 0:10:4225 minutes.
0:10:44 > 0:10:4826-year-old Louise works around the clock as
0:10:48 > 0:10:50a farmer in the Yorkshire Dales.
0:10:52 > 0:10:54We farm roughly 225 acres.
0:10:54 > 0:10:58We live, like, a 20-minute drive from the nearest shops.
0:10:58 > 0:11:01I'm quite good at thinking on my feet to crack out a meal.
0:11:03 > 0:11:06Venison, celeriac puree and savoy cabbage.
0:11:06 > 0:11:10However, there is a difference here because she's coated
0:11:10 > 0:11:13the outside of the venison with cocoa and she's serving the whole
0:11:13 > 0:11:14thing with a chocolate sauce.
0:11:14 > 0:11:17It could be great, it could be really lovely.
0:11:17 > 0:11:19As long as the chocolate is just a back note.
0:11:21 > 0:11:25- You're a farmer's wife, a mum with a young family.- Yeah.
0:11:25 > 0:11:28- Why MasterChef as well? - I love to cook.
0:11:28 > 0:11:30- My husband said, "Just go for it." - So if it goes badly,
0:11:30 > 0:11:33- we blame your husband? - Yes, definitely.
0:11:41 > 0:11:45Essex-based Cassie regularly cooks for her friends
0:11:45 > 0:11:48and supplies the neighbours with any leftovers.
0:11:48 > 0:11:50My mum and dad are both really good cooks and I learnt
0:11:50 > 0:11:53a lot from my mum and just over the years experimenting in
0:11:53 > 0:11:56my own kitchen and every now and then ringing my mum up and saying,
0:11:56 > 0:12:00"Help, I've made a mess," or, "This doesn't taste right, come and rescue me."
0:12:03 > 0:12:06- Cassie, you've got a tonne of chocolate on your bench.- Yeah.
0:12:06 > 0:12:09- Are you a bit of a pastry chef? - No, I never do desserts.
0:12:09 > 0:12:12I just went into blind panic when I walked into that room.
0:12:12 > 0:12:15This is kind of from memory from a few months ago,
0:12:15 > 0:12:17chocolate brownies.
0:12:20 > 0:12:22Cassie seems quite nervous.
0:12:22 > 0:12:24As a result we've got ourselves a chocolate brownie.
0:12:24 > 0:12:27A chocolate brownie could be a fine, fine dessert.
0:12:27 > 0:12:28It's gone wrong.
0:12:28 > 0:12:30Crispy on top, soft underneath.
0:12:30 > 0:12:32Yes, please, that'd be lovely.
0:12:35 > 0:12:36Four minutes left.
0:12:36 > 0:12:38Just four minutes.
0:12:48 > 0:12:50One minute to finish up.
0:12:50 > 0:12:51One minute.
0:13:08 > 0:13:10That's it! Time's up. Stop.
0:13:18 > 0:13:19Jim, up you come.
0:13:23 > 0:13:28First up is web developer Jim, who's serving his venison with
0:13:28 > 0:13:31a fondant potato, sauteed blackberry and mushrooms,
0:13:31 > 0:13:35apple, fennel and tomato salad,
0:13:35 > 0:13:39beetroot crisps, pickled radish and a port sauce.
0:13:46 > 0:13:49I really like the way you cooked the venison,
0:13:49 > 0:13:51really like the sweet port sauce.
0:13:51 > 0:13:54I like your fondant. I really like those beetroot crisps.
0:13:54 > 0:13:58Your salad of apple and tomato, yeah, it might be nice somewhere
0:13:58 > 0:14:00but not on a warm venison dish.
0:14:01 > 0:14:03Look, there's some decent ideas here.
0:14:03 > 0:14:05You can make a pickle, that's for sure.
0:14:05 > 0:14:07You can make a sauce, that's for sure.
0:14:07 > 0:14:10As to all the things on the one plate,
0:14:10 > 0:14:12I don't think you need to do it, Jim.
0:14:15 > 0:14:17After doing this now,
0:14:17 > 0:14:19I want to go as far as possible.
0:14:19 > 0:14:22I found it exciting, exhilarating.
0:14:22 > 0:14:25I found it nerve-racking and I found it hugely rewarding.
0:14:30 > 0:14:34Stay-at-home mum Shauna's dark chocolate marquise
0:14:34 > 0:14:38has been served with honeycomb, chocolate shards,
0:14:38 > 0:14:41chocolate soil, orange creme fraiche
0:14:41 > 0:14:44and an orange and rosemary coulis.
0:14:52 > 0:14:55Your chocolate marquise is really well made in the fact that it's
0:14:55 > 0:14:58not too heavy, too dense.
0:14:58 > 0:15:01It sort of melts away in your mouth because it is lusciously smooth.
0:15:03 > 0:15:06You've got orange in there, flavoured with a hint of rosemary.
0:15:06 > 0:15:09You've got little orange pieces, you've got honeycomb, but the
0:15:09 > 0:15:14whole thing lends its support to that beautiful chocolate marquise.
0:15:14 > 0:15:17That is a stunning bit of work.
0:15:17 > 0:15:18Thank you.
0:15:20 > 0:15:23Now that I've got one recipe behind me and such great comments,
0:15:23 > 0:15:26I'm like, "Yeah, I'm happy."
0:15:30 > 0:15:35IT recruitment manager Fiona's made lamb stew with carrots,
0:15:35 > 0:15:40tomatoes and cinnamon, topped with aubergine crisps
0:15:40 > 0:15:42with a parsley and lemon zest gremolata
0:15:42 > 0:15:44and garlic sourdough.
0:15:54 > 0:15:55It's very sweet, your stew.
0:15:55 > 0:16:00There's not a great deal of contrasting flavours,
0:16:00 > 0:16:04it's quite sweet and it's almost got, like, a cinnamon feel.
0:16:04 > 0:16:06I'd like to see a bit of process, even the bread being made,
0:16:06 > 0:16:09rather than just toasting the bread to go on the side.
0:16:09 > 0:16:13You had plenty of time to do other bits.
0:16:14 > 0:16:16A little bit disappointed.
0:16:16 > 0:16:20Considering how long I've been applying.
0:16:20 > 0:16:22I certainly don't want to go home yet.
0:16:22 > 0:16:24That was a grilling.
0:16:29 > 0:16:33Retiree Selwyn has made scallop ceviche,
0:16:33 > 0:16:35served with sauteed langoustines,
0:16:35 > 0:16:38fondant potato, fennel puree,
0:16:38 > 0:16:40chanterelles in a Madeira butter,
0:16:40 > 0:16:42pickled turnips and carrots.
0:16:51 > 0:16:53I love the flavours on your scallop ceviche.
0:16:53 > 0:16:55There's a little bit of heat to it,
0:16:55 > 0:16:58as well as a sweetness, sharpness.
0:16:58 > 0:16:59I like your fennel puree.
0:16:59 > 0:17:02I like the buttery flavour of your potato fondant
0:17:02 > 0:17:07but I really wish you'd have had one finished plate idea.
0:17:09 > 0:17:12I think you've got a good palate, cos everything's seasoned well,
0:17:12 > 0:17:15it's cooked really well, there's some really interesting flavours,
0:17:15 > 0:17:19but raw seafood on the same plate as cooked seafood...
0:17:19 > 0:17:21- Yes.- A bit of an odd one.
0:17:22 > 0:17:24It could have gone slightly better.
0:17:24 > 0:17:26It could have gone an awful lot worse.
0:17:26 > 0:17:29Part way through I decided the ceviche was probably a mistake
0:17:29 > 0:17:33but, on the other hand, it did showcase a different technique, yeah.
0:17:38 > 0:17:41Paralegal Komal's tagliatelle
0:17:41 > 0:17:44is being served with a ragu made with pancetta,
0:17:44 > 0:17:46lamb mince, tomatoes,
0:17:46 > 0:17:49rosemary and palm sugar.
0:17:49 > 0:17:52Topped with a parsley crumb and Parmesan.
0:17:58 > 0:18:01It's quite different from anything I've ever eaten before.
0:18:01 > 0:18:05It's so sweet, because you used palm sugar in your sauce, and then
0:18:05 > 0:18:10that finishes with a really chilli heat in the back of my throat.
0:18:10 > 0:18:16I'm not quite sure whether I'm ready for it but your pasta's
0:18:16 > 0:18:18made really nicely.
0:18:18 > 0:18:22The big problem I've got is a ragu is just throwing things in
0:18:22 > 0:18:24a pot and stirring it.
0:18:24 > 0:18:28I'd really loved you to have done something a bit more complicated.
0:18:30 > 0:18:33The fact they were intrigued about my flavours,
0:18:33 > 0:18:36if that's a positive then hopefully that's enough.
0:18:41 > 0:18:46Store designer Brodie's dish is kidney and lentil rogan josh
0:18:46 > 0:18:48served with basmati rice
0:18:48 > 0:18:51and a lemon and pistachio yoghurt.
0:18:57 > 0:19:00It starts off sweet, gets a little bit salty
0:19:00 > 0:19:03and right now it's filling my mouth up full of spice.
0:19:03 > 0:19:04I like that.
0:19:04 > 0:19:08I also like the kidney, the strong earthy kidney I get with it as well.
0:19:08 > 0:19:11- I like that.- Great.
0:19:11 > 0:19:13I really don't like it at all. I'm really sorry.
0:19:15 > 0:19:17The sauce is over-reduced and acidic, I don't like
0:19:17 > 0:19:20the flavour of the kidneys running through the whole lot.
0:19:20 > 0:19:22- Sorry, Brodie.- It's all right.
0:19:22 > 0:19:24Rarely does this happen like this.
0:19:24 > 0:19:26You've split us completely down the middle.
0:19:29 > 0:19:31I feel a little bit shellshocked.
0:19:33 > 0:19:37Yeah, I just hope I have another opportunity to prove to John
0:19:37 > 0:19:39that I can cook food that he does like.
0:19:44 > 0:19:46Look at the size of that!
0:19:46 > 0:19:48Is that for one?
0:19:48 > 0:19:51Yeah, my portion's too big. I need to cut back on that.
0:19:51 > 0:19:56Farmer Louise dusted her venison with cocoa and served it with
0:19:56 > 0:20:00carrots, celeriac puree, roasted cauliflower,
0:20:00 > 0:20:05savoy cabbage, pickled blueberries and a chocolate sauce.
0:20:12 > 0:20:14The basis of it is very, very good.
0:20:14 > 0:20:16The cooking of everything is fantastic.
0:20:16 > 0:20:19I really like the way in which you cooked the carrots and the potatoes,
0:20:19 > 0:20:22the cauliflower and the venison.
0:20:22 > 0:20:24You can afford some butter.
0:20:24 > 0:20:25You can afford some pepper.
0:20:25 > 0:20:28You can afford a bit of spice on there and make it
0:20:28 > 0:20:30a little bit richer, a bit more opulent.
0:20:30 > 0:20:34Your chocolate is bitter, it's got that cocoa flavour to it, and
0:20:34 > 0:20:37it's a perfect, perfect match for a piece of venison.
0:20:37 > 0:20:39Well done.
0:20:39 > 0:20:42I'm a Yorkshire lass that likes a good plate of food
0:20:42 > 0:20:44that tastes good and there's plenty of it.
0:20:44 > 0:20:46You don't want to go home hungry from my house.
0:20:46 > 0:20:48So, yeah, I got my message across.
0:20:48 > 0:20:52Last up is business manager Cassie,
0:20:53 > 0:20:56whose chocolate brownie has been accompanied by
0:20:56 > 0:20:59chocolate-dipped strawberries and a mixed berry coulis.
0:21:08 > 0:21:11- Cassie, your brownie mixture has split.- Mm-hm.
0:21:11 > 0:21:14And as it's cooked, what happens, the fat has come out
0:21:14 > 0:21:17and all those bits of chocolate now have become
0:21:17 > 0:21:20very, very hard and quite bitter.
0:21:20 > 0:21:23It seems to be lacking sugar, as well.
0:21:23 > 0:21:26It's not sweet in any way at all.
0:21:26 > 0:21:28The texture is all wrong.
0:21:28 > 0:21:33It's dense, really dense like a big heavy fruitcake.
0:21:33 > 0:21:36It's not what you intended to serve.
0:21:36 > 0:21:38No. No, it's not.
0:21:38 > 0:21:40It's obviously a complete disaster.
0:21:40 > 0:21:42I kind of expected the feedback.
0:21:42 > 0:21:45They could have been meaner, to be fair. I think I got off lightly!
0:21:47 > 0:21:51Out of these eight we're looking for the stars, the rising stars.
0:21:51 > 0:21:54I have to say, I think we've found a few.
0:21:57 > 0:22:01There was one here, John, who was an absolute superstar.
0:22:01 > 0:22:05Who looks just head and shoulders above the others.
0:22:05 > 0:22:08That's Shauna with her chocolate dessert,
0:22:08 > 0:22:11that was absolutely outstanding.
0:22:11 > 0:22:12Outstanding.
0:22:12 > 0:22:15For me, another cook in the room who's got great, great promise,
0:22:15 > 0:22:17and that's Louise.
0:22:17 > 0:22:20It was food to feed you but she did show
0:22:20 > 0:22:22a number of very good techniques.
0:22:22 > 0:22:26Cassie is disappointed, really disappointed.
0:22:26 > 0:22:29I'm disappointed for her but that chocolate brownie
0:22:29 > 0:22:32simply was not good enough.
0:22:34 > 0:22:38I feel Fiona didn't really demonstrate enough skill.
0:22:38 > 0:22:41It didn't tell me very much about Fiona as a cook.
0:22:41 > 0:22:43I think Fiona has done her dash.
0:22:43 > 0:22:46I like Selwyn, I really do.
0:22:46 > 0:22:48I think the man has proved that he has ability.
0:22:48 > 0:22:51Yes, he didn't present us with a finished plate but, John,
0:22:51 > 0:22:55he did enough technique without faults.
0:22:55 > 0:22:56Jim did exactly the same.
0:22:56 > 0:22:59Both Selwyn and Jim put lots of things on the plate that
0:22:59 > 0:23:01don't necessarily go together because they wanted
0:23:01 > 0:23:03to demonstrate what they can do.
0:23:03 > 0:23:07- Yeah, all right, I accept that. - We put Selwyn and Jim through.
0:23:07 > 0:23:09One more place in the next round.
0:23:09 > 0:23:11Komal or Brodie?
0:23:12 > 0:23:14Just one dish, like, meant so much.
0:23:14 > 0:23:16I don't know how I'm going to do later on but
0:23:16 > 0:23:20it's just so important I can't put it into words.
0:23:22 > 0:23:25Obviously, I'm not going to go straight through with John
0:23:25 > 0:23:27hating it quite so...
0:23:27 > 0:23:29I hope Gregg will fight my corner.
0:23:29 > 0:23:31- You know how I feel.- Yeah.
0:23:31 > 0:23:34You know how I feel, I'll leave the rest to you.
0:23:53 > 0:23:55Three of you are leaving the competition.
0:23:58 > 0:23:59Fiona,
0:23:59 > 0:24:01Cassie,
0:24:01 > 0:24:04I'm afraid you're leaving us. I'm so sorry, ladies.
0:24:04 > 0:24:06Thank you very much.
0:24:06 > 0:24:08- Thank you.- Good luck, guys.
0:24:14 > 0:24:17The third and final contestant leaving...
0:24:23 > 0:24:24..is Komal.
0:24:24 > 0:24:26Komal, I'm sorry.
0:24:35 > 0:24:39There's pitfalls and downfalls at every stage but it doesn't
0:24:39 > 0:24:40mean it knocks you back.
0:24:40 > 0:24:43It just makes you want to work for it even harder.
0:24:44 > 0:24:47Going out in the first round is horrible but I feel blessed that
0:24:47 > 0:24:50I've actually been here to start with. So, yeah.
0:24:53 > 0:24:55That's that.
0:24:55 > 0:24:57Ten years to an end.
0:24:58 > 0:24:59Never mind.
0:25:18 > 0:25:20Welcome back.
0:25:20 > 0:25:24Now you've earned the right to cook your own food.
0:25:24 > 0:25:27You're not just presenting your food to me and John today,
0:25:27 > 0:25:30you are going to cook for three people that really understand
0:25:30 > 0:25:32what MasterChef is all about.
0:25:32 > 0:25:35Finalists Juanita Hennessey,
0:25:35 > 0:25:37Daksha Mistry
0:25:37 > 0:25:41and, of course, winner of MasterChef Shelina Permallo.
0:25:43 > 0:25:45You are going to have to be at your best.
0:25:47 > 0:25:51You have got two courses in one hour and 15 minutes.
0:25:51 > 0:25:53That's tough.
0:25:53 > 0:25:56We wish you the very best of luck.
0:25:56 > 0:25:57Let's cook.
0:26:13 > 0:26:16I'm much happier to be cooking my own food this round.
0:26:16 > 0:26:18I feel like it's strong.
0:26:18 > 0:26:21If it's not strong enough and I cook it to the best of my ability
0:26:21 > 0:26:23than I can have no real qualms with that.
0:26:28 > 0:26:30I am making a devilled crab,
0:26:30 > 0:26:33lightly spiced crab with cream,
0:26:33 > 0:26:35Parmesan and breadcrumbs.
0:26:35 > 0:26:37For the main, butter chicken
0:26:37 > 0:26:40and home-made bhajis.
0:26:40 > 0:26:43I didn't anticipate cooking back-to-back curries for you
0:26:43 > 0:26:45but it's a totally different curry.
0:26:51 > 0:26:53Butter chicken curry, I like the idea of that,
0:26:53 > 0:26:56but then I liked Brodie's curry in the last round.
0:27:14 > 0:27:18Shauna, you wooed us with a dessert in the last round.
0:27:18 > 0:27:20What are you going to try and woo us with this time?
0:27:20 > 0:27:23I am doing a starter of a chestnut apple soup
0:27:23 > 0:27:25with a Calvados cream,
0:27:25 > 0:27:27and I'm accompanying that with a pistachio nut,
0:27:27 > 0:27:30prune and goat's cheese cake.
0:27:30 > 0:27:35Followed by a risotto nero with some pan-seared scallops and
0:27:35 > 0:27:36a gremolata and, if I have time,
0:27:36 > 0:27:40I'm going to attempt a squid ink tuile.
0:27:40 > 0:27:44What do you want us and those guests to think about you in these dishes?
0:27:44 > 0:27:48I think I'd like them to think I'm a little bit experimental and I
0:27:48 > 0:27:50know tastes that complement each other.
0:27:50 > 0:27:53And visually I'd like them to be standout, as well.
0:27:59 > 0:28:03Shauna's been quite daring, she's right out there.
0:28:03 > 0:28:06Look, a steaming bowl of soup and bread is a lovely thing but
0:28:06 > 0:28:10apple and chestnut soup with a prune and goat's cheese cake(?)
0:28:12 > 0:28:16I believe the French like to have cake in a more savoury fashion.
0:28:16 > 0:28:19It really works well with the soup so I'm hoping they think it's
0:28:19 > 0:28:21a risk worth taking.
0:28:29 > 0:28:32Selwyn's menu sounds absolutely delicious.
0:28:32 > 0:28:35A loin of lamb, pistachio crust, a plum sauce,
0:28:35 > 0:28:39sauteed potatoes and a timbale of courgette and tomatoes.
0:28:39 > 0:28:42So courgettes on the outside, inside a little case
0:28:42 > 0:28:44and then tomato on the inside and he turns the whole thing out.
0:28:46 > 0:28:48Then the dessert.
0:28:48 > 0:28:52Frangipane tart with plums across the top and plum compote
0:28:52 > 0:28:54with some Chantilly cream.
0:28:54 > 0:28:56Mmm...
0:28:56 > 0:28:58The promise is so good.
0:29:00 > 0:29:05- Selwyn, how are you feeling about the task?- Nervous.- Because?
0:29:05 > 0:29:07It's relatively simple,
0:29:07 > 0:29:11but it requires fairly exact timing
0:29:11 > 0:29:12and I'm already behind.
0:29:12 > 0:29:14Too late to change my mind.
0:29:18 > 0:29:20Everything has got to be perfect,
0:29:20 > 0:29:25so if you let the nerves get to you, that's a sure-fire way for disaster.
0:29:25 > 0:29:28You've just got to try and stay calm and focused,
0:29:28 > 0:29:30difficult though it is.
0:29:31 > 0:29:33Halfway!
0:29:41 > 0:29:43Time is really my main problem.
0:29:45 > 0:29:48If everything goes well, and I don't need to remake anything,
0:29:48 > 0:29:49I should be just fine.
0:29:49 > 0:29:52If I need to make one component, I'm in trouble.
0:29:52 > 0:29:56If I need to remake two components, that's...that's it. I'm out.
0:30:04 > 0:30:09Main course is a pigeon breast with a roast sweet potato,
0:30:09 > 0:30:12a beetroot gel and wild mushrooms
0:30:12 > 0:30:15and the dessert is pear compote on
0:30:15 > 0:30:19a granola base with a blue-cheese ice cream.
0:30:19 > 0:30:22HE CHUCKLES
0:30:22 > 0:30:26- Right, have you made a cheese ice cream before?- Yes.
0:30:26 > 0:30:29- And you fed it to your mates?- Yes. - What did they think?
0:30:29 > 0:30:33Some said it was lovely, some said it tasted like an old sock.
0:30:33 > 0:30:36Right. Right. I thought that might be the case.
0:30:41 > 0:30:43I am yet to taste a blue-cheese ice cream I like.
0:30:45 > 0:30:46Today may be the day.
0:30:55 > 0:31:00Louise is making us grouse, followed by fillet of beef.
0:31:00 > 0:31:02Wow, that girl loves to feed people.
0:31:02 > 0:31:04I mean, a grouse is a majestic game bird
0:31:04 > 0:31:07and she is going to serve, as a starter, breast of grouse,
0:31:07 > 0:31:11game chips and plums served with a raspberry vinegar
0:31:11 > 0:31:12in little tiny spheres.
0:31:14 > 0:31:17- As a busy mother of a young child and running a farm...- Yeah.
0:31:17 > 0:31:20..where do you find time to do spherification?
0:31:20 > 0:31:23In the evening, at about 11 o'clock at night.
0:31:23 > 0:31:27You know, I love, like, molecular cooking,
0:31:27 > 0:31:30but this is, like, my first proper attempt into that, so I'd like
0:31:30 > 0:31:34to grow that element of my cooking if I get further in the competition.
0:31:39 > 0:31:41The main course is a fillet of Dexter beef
0:31:41 > 0:31:43because she breeds Dexter.
0:31:43 > 0:31:45Beautiful, beautiful meat.
0:31:45 > 0:31:48And she's serving that with celeriac, carrots,
0:31:48 > 0:31:53a port sauce, sprouting broccoli and a fondant potato.
0:31:53 > 0:31:57For me, it's all about maximising flavours for Louise
0:31:57 > 0:32:00and getting a little bit of style into her cooking.
0:32:02 > 0:32:06I'm not too worried about the main course, that's one of my favourite
0:32:06 > 0:32:07things that I cook regularly.
0:32:07 > 0:32:11So, yeah, I'm quite confident with my main, she says.
0:32:11 > 0:32:12SHE CHUCKLES
0:32:14 > 0:32:15- Has it not worked?- They've blobbed.
0:32:15 > 0:32:19- This oil's not cold enough. - They've blobbed.- They've blobbed.
0:32:33 > 0:32:37Last year, I opened my restaurant in Southampton. It's been amazing.
0:32:37 > 0:32:39Very, very hard work.
0:32:39 > 0:32:42I don't think anyone really understands how hard opening
0:32:42 > 0:32:45a restaurant is, but you know what? It's just an amazing feeling.
0:32:45 > 0:32:46Four years down the line,
0:32:46 > 0:32:49I've managed to do all the things I really never dreamed of.
0:32:52 > 0:32:552006 finalist Daksha Mistry
0:32:55 > 0:32:59now runs her own gourmet catering company in London.
0:32:59 > 0:33:01Cooking is a very big part of my life.
0:33:01 > 0:33:06I mean, I'd be lost if I wasn't in the kitchen every single day.
0:33:07 > 0:33:10I dream food. After the family,
0:33:10 > 0:33:12it's the most important thing for me.
0:33:12 > 0:33:16As well as cooking at festivals and pop-up restaurants,
0:33:16 > 0:33:222016 finalist Juanita Hennessey has gone on to become a food columnist.
0:33:22 > 0:33:24I've got my stretchy pants on today,
0:33:24 > 0:33:27I'm ready to eat and I just want some good food.
0:33:28 > 0:33:30Welcome, Juanita. Nice to see you on the table with us.
0:33:30 > 0:33:32Nice to be on the other side of the table.
0:33:32 > 0:33:34LAUGHTER
0:33:34 > 0:33:36How am I doing for time?
0:33:38 > 0:33:40Four minutes left, young Brodie.
0:33:41 > 0:33:46So to start with, Brodie is making devilled crab with Melba toast.
0:33:46 > 0:33:49That's right up my street. I absolutely adore crab.
0:33:50 > 0:33:53If he keeps it simple and he gets the flavours bang on
0:33:53 > 0:33:56and he doesn't try to over-complicate it or show off,
0:33:56 > 0:33:58I think he can't really go wrong with this dish.
0:34:09 > 0:34:11Nice to see they've curled up the way they should do.
0:34:11 > 0:34:14- Thank you.- Brodie, off you go. - Go on, son.
0:34:19 > 0:34:21- Hello, everyone.- ALL: Hi.
0:34:26 > 0:34:31So, I've made for you devilled crab with Melba toast.
0:34:31 > 0:34:32Cheers.
0:34:43 > 0:34:46I think the flavours are really lovely, however,
0:34:46 > 0:34:50because it is devilled crab, I understand why he's gone heavy
0:34:50 > 0:34:54with the chilli, but I kind of feel that the crab is a bit lost.
0:34:54 > 0:34:57If you're going to put crab on the menu, you want to taste the crab.
0:34:57 > 0:35:02I'm a real chilli-head, so, for me, I think the heat is just right, for myself.
0:35:02 > 0:35:04He's done a really good job. I liked it.
0:35:07 > 0:35:11He's not shy in coming forward with a bit of heat. I like that.
0:35:11 > 0:35:15I like the salty cheese across the top, cos that, for me, makes
0:35:15 > 0:35:16that crab feel richer.
0:35:18 > 0:35:20Curry time, curry time. Come on, Brodie!
0:35:20 > 0:35:23- Do you want me to get you some kidneys?- Absolutely not.- No? OK.
0:35:23 > 0:35:25I never want to see a kidney again in my life.
0:35:27 > 0:35:31Butter chicken with masala and onion bhajis and rice.
0:35:32 > 0:35:34Hope the standards are there.
0:35:36 > 0:35:40I'll be looking at careful playfulness with spice to make sure
0:35:40 > 0:35:42it's not too powerful, that it's balanced right.
0:35:45 > 0:35:47Smells good. Come on!
0:35:51 > 0:35:53You should be serving that, Brodie.
0:35:54 > 0:35:56- Can we go?- Yeah, absolutely.
0:36:05 > 0:36:10So I've cooked for you a butter chicken masala with basmati rice
0:36:10 > 0:36:11and an onion bhaji.
0:36:11 > 0:36:13Enjoy. Thanks.
0:36:19 > 0:36:21The chicken is cooked well,
0:36:21 > 0:36:26but I think it requires a lot more butter, a lot more creaminess.
0:36:26 > 0:36:27Everything just needs a lift.
0:36:27 > 0:36:30I'm not sure that he really cooked out the spices enough
0:36:30 > 0:36:31when he was cooking the curry.
0:36:31 > 0:36:34I can really taste, like, a raw garlic and ginger
0:36:34 > 0:36:36at the kind of background.
0:36:36 > 0:36:41It tastes nice. Like, I could finish it, but I'm not really wowed by it.
0:36:43 > 0:36:48The sauce for the curry wasn't...as good as I've done in the past.
0:36:49 > 0:36:51But I really hope I've won John over today.
0:36:53 > 0:36:55- It's an OK curry.- Yeah.
0:36:55 > 0:37:00It's not an elegant curry in any way, shape or form. It's a curry,
0:37:00 > 0:37:02rather than being a lovely soft gentle curry.
0:37:11 > 0:37:13I've never had cake and soup together,
0:37:13 > 0:37:15but I'm not saying it won't work...
0:37:17 > 0:37:21It's interesting. If it was on a menu would I order it?
0:37:21 > 0:37:23Yes, I would, because I would like to see how it's done.
0:37:26 > 0:37:28Two minutes, Shauna.
0:37:31 > 0:37:33- Very nice.- It is nice.
0:37:33 > 0:37:35Very, very nice.
0:37:39 > 0:37:43A drizzle of Calvados at the very end cos I don't think there's enough in it.
0:37:43 > 0:37:44OK.
0:37:44 > 0:37:45Go on, kid.
0:37:49 > 0:37:51- There you go.- Very nice.
0:37:54 > 0:37:55ALL: Hello.
0:38:00 > 0:38:01Thank you.
0:38:02 > 0:38:04And, ladies, these are to share.
0:38:05 > 0:38:09Today, I have a chestnut and apple soup with a Calvados cream
0:38:09 > 0:38:13and to go with that, pistachio, goat's cheese and prune cake.
0:38:13 > 0:38:15- Enjoy.- ALL: Thank you.
0:38:25 > 0:38:27I was just expecting a bowl of soup,
0:38:27 > 0:38:30but this is more than a bowl of soup.
0:38:30 > 0:38:31The flavour component is fantastic.
0:38:31 > 0:38:33You know, everything is married together.
0:38:33 > 0:38:36Actually, the overriding flavour I'm getting is the Calvados,
0:38:36 > 0:38:39the apple, which is really beautiful.
0:38:39 > 0:38:43And then the chestnut sort of comes through as an after-flavour.
0:38:43 > 0:38:45It's beautiful, it's quite complex, actually.
0:38:45 > 0:38:48The cake I'm not sure works with the soup,
0:38:48 > 0:38:50but as individuals, they are really delicious.
0:38:50 > 0:38:53I think she knows how to play with flavours, though, for sure.
0:38:56 > 0:38:59I don't know where she's come from, but right now, her food is better
0:38:59 > 0:39:03than a lot of chefs' food that I'm tasting. This is superb!
0:39:10 > 0:39:13Risotto nero with scallops and gremolata,
0:39:13 > 0:39:15so that sounds really delicious.
0:39:15 > 0:39:18I think gremolata's a really nice addition at the end,
0:39:18 > 0:39:21just to give it a bit of a zing and freshness.
0:39:25 > 0:39:26What's in there?
0:39:26 > 0:39:29Oil, flour, squid ink and water.
0:39:30 > 0:39:33- Shauna, you have three minutes on your main course.- OK.
0:39:35 > 0:39:38- Are they your tuiles?- I'm not going to serve those. But let's see.
0:39:38 > 0:39:41- Why are you not going to serve them? - It's a garnish.
0:39:41 > 0:39:45- Why won't you serve them?- Yeah, we'll see. I will.- Yeah.- OK.
0:39:52 > 0:39:56There's a good smell coming off of this stuff.
0:40:00 > 0:40:01Wow!
0:40:03 > 0:40:05- Are you happy?- Yes.
0:40:05 > 0:40:06Go, go, go, go, go.
0:40:06 > 0:40:08Come on, Shauna.
0:40:08 > 0:40:10Splendid. Splendid!
0:40:10 > 0:40:12Wow, thank you.
0:40:12 > 0:40:13- You're welcome.- Thank you.
0:40:14 > 0:40:18This is a risotto nero with pan-seared scallops.
0:40:18 > 0:40:22You have a gremolata garnish with some salmon roe and
0:40:22 > 0:40:26- a little squid ink tuile for a garnish.- Thank you.
0:40:33 > 0:40:35The risotto for me is cooked perfectly.
0:40:35 > 0:40:38I just probably would have liked some more gremolata.
0:40:38 > 0:40:41I only got, like, a very small sprinkling.
0:40:41 > 0:40:45- So she could have packed it on for me.- Maybe a little bit more caramelisation would have actually
0:40:45 > 0:40:49lifted the scallop, but to me the flavours are absolutely lovely.
0:40:49 > 0:40:51She's a talented lady. I think she might be one to watch.
0:40:51 > 0:40:54I'm seriously impressed with what she's put up today.
0:40:57 > 0:41:00I like the scallops and I particularly like that tuile.
0:41:00 > 0:41:01I'm not convinced by that risotto.
0:41:01 > 0:41:04It's a little thicker than I'd want it to be.
0:41:04 > 0:41:06Well, I've got to beg to differ.
0:41:06 > 0:41:09I like the richness of it, but it's that aniseed,
0:41:09 > 0:41:13all those liquorice flavours with the scallops and the rice I love!
0:41:17 > 0:41:20I'm elated. My heart is, like, really pumping.
0:41:20 > 0:41:22I feel like I want to cook again!
0:41:22 > 0:41:24So, yeah, it's powerful stuff. Powerful stuff.
0:41:33 > 0:41:37- Selwyn, this should be going out in four minutes.- I know.
0:41:37 > 0:41:41- But you're not going to be ready, are you?- I'm not going to be ready.
0:41:41 > 0:41:44Loin of lamb with pistachio and sumac crust,
0:41:44 > 0:41:47courgette and tomato timbale and saute potatoes.
0:41:47 > 0:41:51So these flavours are just a marriage made in heaven for me.
0:41:51 > 0:41:54- GREGG:- Your time's up now. You should be sending your food.- I know.
0:41:54 > 0:41:57Can we serve the lamb?
0:41:57 > 0:41:59One more minute.
0:41:59 > 0:42:01I think particularly with loin of lamb, I just want to make sure
0:42:01 > 0:42:05that it's nice and pink in the middle and evenly cooked.
0:42:05 > 0:42:10- JOHN:- Can you put anything on the plate while you're waiting for the lamb to cook?- Yes.
0:42:10 > 0:42:12- Are you OK?- Urgh...
0:42:20 > 0:42:22- We've just got sauce and potatoes now, yeah?- Yeah.
0:42:26 > 0:42:28We are getting there.
0:42:33 > 0:42:35Come on, Selwyn.
0:42:40 > 0:42:42Are you OK?
0:42:42 > 0:42:44Breathe.
0:42:47 > 0:42:52You've got lamb with pistachio and sumac crust,
0:42:52 > 0:42:56courgette provencale, some saute potato with bacon and thyme
0:42:56 > 0:43:01and a red wine stock reduction, spiced with pomegranate molasses.
0:43:01 > 0:43:05I hope you'll forgive the delay and I hope you like it better than I do.
0:43:05 > 0:43:08- Aw! Thank you.- Aw! Thank you.
0:43:08 > 0:43:11Oh, the poor man. I feel sorry for him.
0:43:14 > 0:43:16- Raw.- Can take a bit on the edge.
0:43:21 > 0:43:23First of all, the lamb's, like, completely raw.
0:43:23 > 0:43:26Like, it literally has barely had any heat. There's no searing.
0:43:26 > 0:43:30It looks like it's been broiled. It's gone that kind of brown colour.
0:43:30 > 0:43:33Courgettes are not cooked. I think he's just cut them and put
0:43:33 > 0:43:36them in and put some sauce on the top.
0:43:36 > 0:43:40There was supposed to be sumac on top of here. I can't taste sumac.
0:43:40 > 0:43:41My heart breaks for him really.
0:43:41 > 0:43:44He's just had a really bad day, bless him.
0:43:44 > 0:43:48Poor Selwyn. He's just attempted far too much.
0:43:48 > 0:43:52He's realised he can't get it done in time and this is what happened.
0:44:07 > 0:44:10I love frangipane, although it's quite difficult to cook,
0:44:10 > 0:44:12so he needs to get the timing right.
0:44:12 > 0:44:14You don't want to be too soggy in the middle.
0:44:14 > 0:44:16Cinnamon creme Chantilly.
0:44:16 > 0:44:18Cinnamon's quite a potent spice,
0:44:18 > 0:44:21so you've got to be careful how you put it in.
0:44:21 > 0:44:24- You have got about four minutes. - Yeah, I know.
0:44:27 > 0:44:2915 seconds and they come out.
0:44:31 > 0:44:33Come on, Selwyn.
0:44:39 > 0:44:43- That is, thank God, it. - You pulled back a bit of time, mate.
0:44:43 > 0:44:46You're only about three minutes over. Well done.
0:44:57 > 0:45:02You've got a plum frangipane tart, spiced with cinnamon,
0:45:02 > 0:45:05plum compote and a cinnamon creme Chantilly quenelle.
0:45:05 > 0:45:08I hope it tastes better than it looks. Thank you
0:45:08 > 0:45:12- very much for your patience. - Thank you.- Thank you, Selwyn.
0:45:19 > 0:45:22The flavours, you can see how they would work, but, sadly,
0:45:22 > 0:45:27it's just let down by undercooked pastry and raw frangipane.
0:45:27 > 0:45:32The cream is curdled and the cinnamon is quite strong, for me.
0:45:32 > 0:45:34Again, bad day at the office.
0:45:37 > 0:45:41The plum compote I really like, but the plums inside the tart are raw.
0:45:41 > 0:45:43It's a shame, you know, because I think his ideas are good.
0:45:48 > 0:45:50HE GROANS
0:45:57 > 0:46:00I hope that he cooks this pigeon breast beautifully.
0:46:00 > 0:46:01It doesn't need long.
0:46:01 > 0:46:03You want it to stay nice and pink in the middle,
0:46:03 > 0:46:05otherwise it can taste really iron-y.
0:46:06 > 0:46:10I don't get why there's fluid gel. Just give me some beetroot.
0:46:10 > 0:46:12He wants to try to make it, you know,
0:46:12 > 0:46:16all fancy-dancy for us, so if the flavours are there, not a problem.
0:46:21 > 0:46:24- Yeah, I like it. Do you like it? - I do. This is coming out nicely.
0:46:31 > 0:46:33- Now what? Sauce?- Sauce.
0:46:35 > 0:46:38- Great-looking plate, Jim. - Very good-looking plate, I agree.
0:46:39 > 0:46:42- Good effort. Go on, young Jim. - Back for your dessert, please.
0:46:46 > 0:46:47- Hello!- Hi!
0:46:47 > 0:46:49Sorry, I can't see. My glasses are foggy.
0:46:49 > 0:46:50We're over here!
0:46:56 > 0:47:00Today, I've made you pigeon breast with a roast sweet potato,
0:47:00 > 0:47:06beetroot fluid gel and wild mushrooms with a reduced port sauce.
0:47:06 > 0:47:07- Thank you so much.- Thank you!
0:47:16 > 0:47:17I love the pigeon.
0:47:17 > 0:47:19I think some people might find that a bit rare,
0:47:19 > 0:47:21but I think it's cooked to perfection.
0:47:21 > 0:47:24That beetroot gel works really, really well and, actually,
0:47:24 > 0:47:27I'm quite surprised cos it's got a beautiful beetroot flavour.
0:47:27 > 0:47:29It's really fresh.
0:47:29 > 0:47:31The only thing is we needed a bit more salt over the pigeon
0:47:31 > 0:47:34and I just needed sauce. I reckon if there was more sauce,
0:47:34 > 0:47:36it would have brought everything together.
0:47:38 > 0:47:42We haven't got a very good port sauce. It's a little bit liquid.
0:47:42 > 0:47:43Do you know what? I'm pleased.
0:47:43 > 0:47:45I think it would have been one sweet thing too many.
0:47:45 > 0:47:47It's a tasty, tasty dish.
0:47:51 > 0:47:53Caramelised pear compote and granola base
0:47:53 > 0:47:56with Sussex blue-cheese ice cream.
0:47:59 > 0:48:00Blue cheese...
0:48:02 > 0:48:05I'm sorry, I don't like blue cheese.
0:48:09 > 0:48:12Jim, how are we getting on?
0:48:12 > 0:48:14- It looks all right.- Good.
0:48:14 > 0:48:16Right. Hey, it worked, Jim.
0:48:16 > 0:48:18Just about.
0:48:25 > 0:48:28- I'm good to go.- OK. - Go on, then, Jim.- Well done.
0:48:34 > 0:48:36Thank you.
0:48:36 > 0:48:40I've made you guys a pear compote on granola base
0:48:40 > 0:48:42with a blue-cheese ice cream.
0:48:52 > 0:48:54I'm not getting any blue cheese and I was really excited about that
0:48:54 > 0:48:57so I'm not getting the balance of sweet and savoury.
0:48:57 > 0:49:00The pears themselves - gorgeous.
0:49:00 > 0:49:03With the granola, it's really beautiful flavours,
0:49:03 > 0:49:06but I think it needed the saltiness just to really elevate it.
0:49:06 > 0:49:09I can tell there is blue cheese in there, but the compote is delicious.
0:49:09 > 0:49:11The whole thing is nice.
0:49:11 > 0:49:15He's got potential, he has got potential, minus the blue cheese.
0:49:20 > 0:49:22I really like the heart of that dessert.
0:49:22 > 0:49:23I love the pear and the crumble underneath.
0:49:23 > 0:49:27I love the taste of cinnamon, I love the cooling ice cream.
0:49:27 > 0:49:29I don't like the blue cheese.
0:49:29 > 0:49:31- I like it!- Oh, go away!
0:49:31 > 0:49:32No!
0:49:35 > 0:49:38I don't think I could have done anything better
0:49:38 > 0:49:40and that is my limit as a cook right now.
0:49:52 > 0:49:55Seven minutes you've got on this grouse.
0:49:57 > 0:50:02Grouse breast, stewed plum, game chips and raspberry vinegar pearls.
0:50:02 > 0:50:04Here we go - "pearls".
0:50:05 > 0:50:08- Have your pearls worked this time? - I hope so.
0:50:08 > 0:50:11I'm just wondering if it's literally going to be vinegar
0:50:11 > 0:50:14that's going to be in a pearl and if it is,
0:50:14 > 0:50:18it's going to be really powerful and may blow away every other flavour.
0:50:20 > 0:50:24- So, are you on time?- I hope so. I don't think they've worked, though.
0:50:24 > 0:50:27- They don't look like it, do they? - No.- They got too hot.
0:50:27 > 0:50:29Yeah, it's hot in here.
0:50:29 > 0:50:32We've got grouse, we've got plums, we've got game chips.
0:50:32 > 0:50:34Yep, but we've got no vinegar pearls, unfortunately.
0:50:44 > 0:50:46- Off you go.- Nice.
0:50:57 > 0:51:00I've made you grouse breast with panko breadcrumbs,
0:51:00 > 0:51:02which is seasoned with sage.
0:51:02 > 0:51:05I've made you game chips and stewed plums.
0:51:05 > 0:51:08- Unfortunately, my vinegar pearls didn't work.- Thank you!
0:51:08 > 0:51:09Thank you, Louise.
0:51:17 > 0:51:19The grouse is cooked perfectly, for me,
0:51:19 > 0:51:22and the plums are cooked very nice indeed.
0:51:22 > 0:51:26I love the flavours, a real saltiness with the game chips
0:51:26 > 0:51:29cut through the richness of the meat and the sourness of the plums.
0:51:29 > 0:51:33I'm so happy she didn't put the raspberry vinegar pearls on there
0:51:33 > 0:51:36cos I think it would have ruined it. I think she's done an excellent job.
0:51:41 > 0:51:43That bird is cooked beautifully.
0:51:43 > 0:51:46I mean, that's got a real gamey flavour, John, that's strong.
0:51:46 > 0:51:49I don't like that plum. It's not sweet enough, for me.
0:51:49 > 0:51:52We are having one of those days where we disagree.
0:51:52 > 0:51:55I love the sour, sharp plums with that grouse.
0:51:55 > 0:51:56I think it's a good dish.
0:51:59 > 0:52:03- Louise.- Yep.- Ten minutes on your main course.- No problem.
0:52:05 > 0:52:07Fillet of Dexter beef with forest mushrooms,
0:52:07 > 0:52:09fondant potatoes and port jus.
0:52:09 > 0:52:10That sounds gorgeous.
0:52:15 > 0:52:17There's nothing worse than a hard fondant potato.
0:52:17 > 0:52:19You just want to be able to slice through like butter
0:52:19 > 0:52:21and have all that kind of juicy goodness.
0:52:23 > 0:52:24Right, let's do it.
0:52:28 > 0:52:30Mushrooms.
0:52:34 > 0:52:36Thank you.
0:52:36 > 0:52:38Nice.
0:52:41 > 0:52:44Well done - on time.
0:52:53 > 0:52:57I have done you a fillet of Dexter beef, which is what I farm at home.
0:52:57 > 0:53:01We've done some wild mushrooms, pan-fried celeriac,
0:53:01 > 0:53:03fondant potato, tender stem broccoli,
0:53:03 > 0:53:06heritage carrots and a port jus.
0:53:06 > 0:53:08- I hope you enjoy it.- Thank you.
0:53:18 > 0:53:21I love my meat and she has cooked this to perfection.
0:53:21 > 0:53:25The fondant potato is literally just falling apart.
0:53:25 > 0:53:27I could eat it with a spoon.
0:53:27 > 0:53:31It tastes hearty, it tastes warm. It tastes like she's cooking with love.
0:53:31 > 0:53:33I think that says something.
0:53:36 > 0:53:38She's found the butter, which is really good.
0:53:38 > 0:53:40Some of the veg could do with a little bit more seasoning.
0:53:40 > 0:53:44However, that sauce and the beef were seasoned very well indeed.
0:53:46 > 0:53:48I'm a bit disappointed that some of it didn't work out,
0:53:48 > 0:53:52but I'm pleased that I could just get on with it regardless
0:53:52 > 0:53:53and keep going.
0:53:55 > 0:53:57I liked today. I thought it was really good.
0:53:57 > 0:53:59I thought there was a lot of skill on show.
0:53:59 > 0:54:02There was the odd bit of kerfuffle, the odd panic.
0:54:02 > 0:54:06Look, look, we both know and I think Selwyn knows
0:54:06 > 0:54:08that he had a little bit of a meltdown.
0:54:08 > 0:54:10He'd given himself too much to do
0:54:10 > 0:54:15and it resulted in two not very good dishes.
0:54:15 > 0:54:18The rest of the guys, they all had little niggles.
0:54:18 > 0:54:20There wasn't a perfect ten today.
0:54:20 > 0:54:23There was a very close perfect ten and that was Shauna.
0:54:24 > 0:54:27Shauna's done enough so far in this competition to go through.
0:54:27 > 0:54:29- Shauna's class.- Oh, yes.
0:54:29 > 0:54:31Louise has had a decent round as well.
0:54:31 > 0:54:33And she actually found the butter
0:54:33 > 0:54:35and she found a bit of salt and pepper.
0:54:35 > 0:54:37Shauna and Louise are through, Selwyn's going home.
0:54:37 > 0:54:40That leaves Brodie and Jim.
0:54:41 > 0:54:45You justify one of these guys leaving the competition.
0:54:45 > 0:54:48I honestly couldn't have done anything more.
0:54:48 > 0:54:51I've done all I can to stay for the quarterfinals.
0:54:51 > 0:54:52It sounds like a massive cliche,
0:54:52 > 0:54:54but the more that you're in the competition,
0:54:54 > 0:54:56the more you want to stay.
0:55:13 > 0:55:17I have to say, so far this year, the standard has been very, very high.
0:55:17 > 0:55:19You didn't disappoint.
0:55:23 > 0:55:24Our first quarterfinalist...
0:55:25 > 0:55:28..is Shauna. Congratulations.
0:55:28 > 0:55:30Thank you.
0:55:33 > 0:55:35Our second quarterfinalist...
0:55:36 > 0:55:38..is Louise.
0:55:38 > 0:55:40- Congratulations.- Thank you.
0:55:43 > 0:55:47The first person leaving us...
0:55:49 > 0:55:51..is Selwyn. Thanks, Selwyn.
0:55:56 > 0:55:57Not really surprised.
0:55:57 > 0:55:59I mean, I knew I made a mess of it
0:55:59 > 0:56:03so I wouldn't have put me through so I don't see why they should.
0:56:07 > 0:56:10As you know, we can only take the best cooks with us.
0:56:12 > 0:56:14Brodie, Jim...
0:56:19 > 0:56:21..you're both quarterfinalists.
0:56:21 > 0:56:22Congratulations.
0:56:28 > 0:56:30Why does it have to be between me and you?
0:56:30 > 0:56:33'It feels great to be a MasterChef quarterfinalist.'
0:56:33 > 0:56:36I'm really happy that both Jim and I are going through.
0:56:36 > 0:56:37Whoa!
0:56:38 > 0:56:45That was ridiculous! I had no idea that that was going to happen.
0:56:45 > 0:56:47This is really cool.
0:56:49 > 0:56:51Bucket list ticked, I tell you. I can't believe it.
0:56:51 > 0:56:52It's on my CV forever.
0:56:53 > 0:56:58I just don't know what to say! I hope I can keep going.
0:56:58 > 0:57:00We'll see, won't we?
0:57:03 > 0:57:07Tomorrow night, it's the last quarterfinal.
0:57:07 > 0:57:10Louise, Shauna, Brodie and Jim
0:57:10 > 0:57:14will join Fumbi, Lorna and Natalie
0:57:14 > 0:57:16to fight for their place.
0:57:17 > 0:57:19That's not what I'm supposed to do!
0:57:19 > 0:57:23Cooking for one of the country's top restaurant critics.
0:57:23 > 0:57:26I know I could clean a plate of this very, very easily.