0:00:03 > 0:00:07It's Knockout Week on MasterChef.
0:00:07 > 0:00:09Over four weeks of heats,
0:00:09 > 0:00:1364 amateurs have fought for their place in the competition.
0:00:13 > 0:00:14Yeah.
0:00:14 > 0:00:17This is an absolute disaster.
0:00:17 > 0:00:19- Don't, don't, don't!- No, no, no!
0:00:19 > 0:00:21Of you go. Come on, let's go.
0:00:21 > 0:00:23You cannot rush perfection.
0:00:23 > 0:00:26Only the best 14 remain.
0:00:28 > 0:00:30Knockout Week. Ooh, scary!
0:00:32 > 0:00:35It just feels like there is so much more at stake now. So much more.
0:00:35 > 0:00:38However hard I think it's been so far,
0:00:38 > 0:00:41I think it's only going to get harder from now.
0:00:41 > 0:00:44There's no second chances now. If you cook badly, you're gone.
0:00:46 > 0:00:49- GREGG WALLACE:- We have our chosen 14 here.
0:00:49 > 0:00:51Only one of them, though, can become our champion.
0:00:51 > 0:00:54This is turning out to be one ripper year.
0:01:14 > 0:01:17Welcome to Knockout Week.
0:01:17 > 0:01:20I think it gets very exciting from this point on.
0:01:21 > 0:01:23We've split you into two groups,
0:01:23 > 0:01:27that's blue apron group and red apron group.
0:01:28 > 0:01:31Blue apron group, you are cooking first.
0:01:31 > 0:01:34When you've both cooked, then we'll make a decision on who
0:01:34 > 0:01:37we believe is good enough to go further.
0:01:38 > 0:01:41At least two of you will be leaving the competition.
0:01:44 > 0:01:47Red aprons, off you go. You have to wait your turn.
0:01:56 > 0:02:00We want you to cook for us one plate of food inspired by
0:02:00 > 0:02:04your childhood or a family favourite.
0:02:04 > 0:02:07And you've got 90 minutes to cook it in.
0:02:08 > 0:02:12The food today has got to shine. It's got to sparkle.
0:02:13 > 0:02:16Ladies and gentlemen, let's cook.
0:02:28 > 0:02:32You look at Lorna's food - the quality, the sophistication -
0:02:32 > 0:02:37and it's hard to believe this is a 22-year-old contestant.
0:02:37 > 0:02:38Quite remarkable.
0:02:40 > 0:02:43This has just been the most mind-blowing experience
0:02:43 > 0:02:45from start to finish,
0:02:45 > 0:02:48and I really don't want it to finish just yet,
0:02:48 > 0:02:49because it's so much fun.
0:02:51 > 0:02:53What are you making, Lorna?
0:02:53 > 0:02:56Today, I'm making roast beef and Yorkshire puddings,
0:02:56 > 0:02:58with some braised red cabbage
0:02:58 > 0:03:02and roast potatoes and a cauliflower cheese puree.
0:03:02 > 0:03:06All of these different elements are kind of my family's favourite
0:03:06 > 0:03:09Sunday dinner treats, I guess.
0:03:09 > 0:03:12How long have you been making the Sunday lunch for your family?
0:03:12 > 0:03:16Since I was about 10, 11. My mum's a completely useless cook,
0:03:16 > 0:03:20so it was either a ready meal or it was down to me.
0:03:20 > 0:03:22And I was quite happy to do that.
0:03:24 > 0:03:26I think we're in for a treat.
0:03:26 > 0:03:29Yorkshire puddings have got to be crispy, the beef has got to
0:03:29 > 0:03:32be cooked just so, the potatoes have got to be crispy on the outside.
0:03:32 > 0:03:35I don't doubt for one minute that she can cook a Sunday roast.
0:03:35 > 0:03:38Can she make it smart enough for MasterChef?
0:03:42 > 0:03:46Shauna, so far in this competition, has shown that she is
0:03:46 > 0:03:51very, very technical and understands great food from all round the world.
0:03:51 > 0:03:54I find Shauna very, very impressive.
0:03:59 > 0:04:02The best moment was meeting three past finalists.
0:04:02 > 0:04:05To finally have them eating my food,
0:04:05 > 0:04:07that was... You know, I was starstruck a little.
0:04:07 > 0:04:11And I think, since I've got this far, they must've liked it,
0:04:11 > 0:04:12so even better.
0:04:15 > 0:04:17Shauna, what are you making?
0:04:17 > 0:04:21I am making my version of a full Irish cooked breakfast today.
0:04:21 > 0:04:23GREGG LAUGHS
0:04:23 > 0:04:24Right!
0:04:24 > 0:04:27So, I am basting my bacon with Lapsang Souchong tea,
0:04:27 > 0:04:29maple syrup and Irish whiskey.
0:04:29 > 0:04:33Then I'm doing white beans with lemon, thyme and roast garlic.
0:04:33 > 0:04:35I have just made a black pudding
0:04:35 > 0:04:36and put it in the oven in the bain-marie.
0:04:36 > 0:04:39I am going to do a morel mushroom base
0:04:39 > 0:04:41with a baked duck egg and creme fraiche,
0:04:41 > 0:04:44and I am doing a sweet potato rosti,
0:04:44 > 0:04:47so I am just heightening things a little.
0:04:47 > 0:04:50Of all the dishes from your past,
0:04:50 > 0:04:52why are you doing a dirty great fry-up?
0:04:52 > 0:04:55Because my relatives used to own a bacon company,
0:04:55 > 0:04:59and three or four times a year they would send us a box of their goods,
0:04:59 > 0:05:02so that was like a luxury, and we had one cooked breakfast
0:05:02 > 0:05:05a month. That was really my biggest childhood memory at the table.
0:05:05 > 0:05:08You've given thought to how this is going to look, have you?
0:05:08 > 0:05:10I just need to spend some five or ten minutes at the end
0:05:10 > 0:05:12making sure it looks the way I want.
0:05:17 > 0:05:19Shauna's not making a smarter Irish breakfast.
0:05:19 > 0:05:21She is reinventing the breakfast.
0:05:21 > 0:05:25She is taking every single part and trying to do it
0:05:25 > 0:05:27with different flavours.
0:05:27 > 0:05:29But has she given herself too much to do?
0:05:31 > 0:05:3430 minutes gone.
0:05:34 > 0:05:35You've got an hour left.
0:05:40 > 0:05:43The food that Steve cooks is amazing.
0:05:43 > 0:05:46Real finesse, real flavour
0:05:46 > 0:05:48and lots and lots of detail.
0:05:48 > 0:05:53Rarely have I seen anybody impress William Sitwell that much.
0:05:56 > 0:06:00Getting that feedback from the critic was a big confidence boost.
0:06:00 > 0:06:02Have I peaked too early?
0:06:02 > 0:06:04I hope not. I hope not.
0:06:04 > 0:06:06How are you doing, Steve?
0:06:06 > 0:06:08- Yeah, not bad. You? - I'm OK, actually.
0:06:08 > 0:06:10Tell me what your dish is, Steve.
0:06:10 > 0:06:13So, I am going to do roast loin of pork,
0:06:13 > 0:06:17braised belly stuffed in a cabbage, a little bit of mashed potato,
0:06:17 > 0:06:20a little bit of parsnip puree, a tiny little bit of apple sauce.
0:06:20 > 0:06:22I've got some crackling in the oven.
0:06:22 > 0:06:25So what's the inspiration, what's the memory of the dish?
0:06:25 > 0:06:28I mean, my mum was a single mum, sort of working all the time,
0:06:28 > 0:06:31so the only time we really sat down as a family was Sunday dinner,
0:06:31 > 0:06:34and of all the things I could've done today, I thought
0:06:34 > 0:06:35I'm going to try and come here
0:06:35 > 0:06:38and pay a little homage to my mum's Sunday dinner.
0:06:38 > 0:06:40What were the chances, when you were a kid,
0:06:40 > 0:06:43having pork belly wrapped up in a cabbage leaf?
0:06:43 > 0:06:45You probably could have knocked yourself out
0:06:45 > 0:06:48with a pork loin my mum cooked, to be fair!
0:06:48 > 0:06:50You've got to step it up, haven't you?
0:06:52 > 0:06:55Steve's pork dish bears no resemblance whatsoever
0:06:55 > 0:06:57to a roast dinner right now.
0:06:57 > 0:06:59A loin of pork with no fat on it?
0:06:59 > 0:07:01He's got to be careful it doesn't dry out.
0:07:01 > 0:07:05My concern for Steve right now is, apple puree,
0:07:05 > 0:07:08parsnip puree and mashed potato and the cider sauce all together.
0:07:08 > 0:07:11It could be a bit potato-and-pork soupy.
0:07:17 > 0:07:19Being in Knockout Week feels amazing.
0:07:19 > 0:07:23I didn't know I was going to get this far,
0:07:23 > 0:07:24so I surprised myself.
0:07:24 > 0:07:27I think I surprised my husband as well!
0:07:28 > 0:07:30So, yeah, really pleased.
0:07:36 > 0:07:38So, I'm cooking lamb cawl,
0:07:38 > 0:07:41my version of lamb cawl, which is a traditional Welsh stew
0:07:41 > 0:07:43based on root vegetables and lamb,
0:07:43 > 0:07:47but I'm obviously going to jazz it up for the competition,
0:07:47 > 0:07:50so we are going to have a rack of lamb with an onion-and-leek puree,
0:07:50 > 0:07:54heritage roast carrots, which are baking in the oven in a salt dough,
0:07:54 > 0:07:58and a sauce, and parsnip crisps.
0:07:58 > 0:08:01Where's the inspiration, where's the food memory for this cawl?
0:08:01 > 0:08:04When I was younger, my mum, she did love Welsh lamb cawl,
0:08:04 > 0:08:07and she taught me to cook lamb cawl when I was really young.
0:08:07 > 0:08:10- Any worries?- The timing of my lamb.
0:08:10 > 0:08:13I am going to really slow pan-fry it first,
0:08:13 > 0:08:14in the oven for ten minutes max,
0:08:14 > 0:08:17and then leave it to rest for at least 20 minutes.
0:08:20 > 0:08:23Leanne is cooking us a lamb dish inspired by her Welsh lamb stew
0:08:23 > 0:08:26with vegetables but, actually, it's not a stew in any way at all.
0:08:26 > 0:08:29It's a roast rack of lamb and some veggies.
0:08:29 > 0:08:32And the big concern for me right now is the way she's going to cook
0:08:32 > 0:08:34that rack of lamb. Just ten minutes?
0:08:34 > 0:08:38Is that enough to cook through a rack of lamb? I'm unsure.
0:08:45 > 0:08:47We love the heart and soul of Lindsey's food.
0:08:49 > 0:08:51Got a great touch, good palate.
0:08:51 > 0:08:55There's a really good, great grounded cook in Lindsey.
0:08:57 > 0:09:00This is absolutely burnt, I think.
0:09:03 > 0:09:04Ohh.
0:09:04 > 0:09:06When I was younger, my parents had a pub,
0:09:06 > 0:09:10and my mum used to make these amazing pies.
0:09:10 > 0:09:13Her steak pie was renowned throughout the land,
0:09:13 > 0:09:17and so I wanted to do something similar,
0:09:17 > 0:09:20but elevate it slightly.
0:09:25 > 0:09:29- Lindsey, is everything going to plan today?- Not quite, no.
0:09:30 > 0:09:32What's gone wrong?
0:09:32 > 0:09:38The juices from the ox cheek should have been used to make the sauce,
0:09:38 > 0:09:41so, unfortunately, it's caught on the bottom, and the last thing
0:09:41 > 0:09:44I'd want to do is serve a burnt sauce to you guys,
0:09:44 > 0:09:47so I'm just going to have to make some new gravy.
0:09:47 > 0:09:50Right. So, what are you going to make for us?
0:09:50 > 0:09:53I making you an individual ox cheek Wellington
0:09:53 > 0:09:56with baked bone marrow
0:09:56 > 0:09:59and truffled cavolo nero.
0:09:59 > 0:10:02Listen, I hope you get this right, because this sounds divine to me.
0:10:02 > 0:10:04So do I!
0:10:06 > 0:10:09Beef cheek Wellington, John - superb.
0:10:09 > 0:10:12- Big flavours.- It sounds delicious,
0:10:12 > 0:10:15as long as that pastry across the top is lovely and crispy
0:10:15 > 0:10:17and not soggy on the bottom.
0:10:17 > 0:10:19As long as the beef cheek inside is wonderful and tender.
0:10:19 > 0:10:21She has got an issue with her gravy.
0:10:21 > 0:10:24I just hope she gets it out the way she wants it.
0:10:27 > 0:10:3130 minutes left, please, guys. Half an hour left.
0:10:37 > 0:10:40Giovanna, she's got an Italian grandmother,
0:10:40 > 0:10:44and you can see Italian influences running through her food.
0:10:44 > 0:10:47It's bursting full of flavour, it's always really well seasoned.
0:10:47 > 0:10:51Giovanna's not put a foot wrong so far in this competition.
0:10:51 > 0:10:53That's pretty impressive.
0:10:53 > 0:10:57I love this brief. I love the family element of it.
0:10:57 > 0:10:59My family are huge, huge foodies.
0:10:59 > 0:11:02We fight in the kitchen all the time about who gets to cook
0:11:02 > 0:11:05so, obviously, they've all had their oar in,
0:11:05 > 0:11:08but I am really excited to cook this dish.
0:11:08 > 0:11:10What are you making for us, Giovanna?
0:11:10 > 0:11:14I am making what I'm calling Zia Lena's butter rabbit.
0:11:14 > 0:11:18So, my great-aunt Lena is Italian, and she used to keep rabbits.
0:11:18 > 0:11:22She used to do this amazing thing where she'd literally take a rabbit,
0:11:22 > 0:11:24stuff it full of so much butter you wouldn't believe,
0:11:24 > 0:11:28and roast it for hours and hours and hours. And it was amazing.
0:11:28 > 0:11:30So, I have taken the loins and I'm rolling them with the
0:11:30 > 0:11:34liver and leg meat, and I've wrapped it in prosciutto and sage.
0:11:34 > 0:11:37I am doing it with pumpkin puree, little cipollini onions,
0:11:37 > 0:11:39which are roasted, hazelnuts and a beurre noisette,
0:11:39 > 0:11:41which is where the butter comes in.
0:11:41 > 0:11:45Giovanna, that is the most beautiful piece of trussing work
0:11:45 > 0:11:47- I have seen in a very long time. - Oh, thanks.
0:11:47 > 0:11:51My boyfriend is a butcher, so he'd be really pleased to hear that.
0:11:51 > 0:11:54So, at least if you go home today, you've got something to be proud of.
0:11:57 > 0:12:00Giovanna's dish sounds absolutely fantastic.
0:12:00 > 0:12:03If she gets it right, I'm going to be truly impressed.
0:12:03 > 0:12:08Absolutely lovely. But you can't see how the rabbit is cooking.
0:12:08 > 0:12:13So I hope she understands the timing down to the minute.
0:12:21 > 0:12:23Imran understands good food.
0:12:23 > 0:12:27It's got true style and it's got great concentrated flavour.
0:12:28 > 0:12:32A truly focused, technical, very good cook.
0:12:34 > 0:12:39I'm really pleased that my dishes have got me to this point.
0:12:41 > 0:12:44And I still think there's quite a bit of improvement to go.
0:12:49 > 0:12:54- Imran.- Yes?- You're the only person today cooking a dessert.- Yes.
0:12:54 > 0:12:55I've gathered.
0:12:55 > 0:12:58I'm making rice pudding called kheer.
0:12:58 > 0:13:01It's something I can remember having from a very young age.
0:13:01 > 0:13:05So, essentially, a cardamom-spiced rice pudding,
0:13:05 > 0:13:09and then I'm serving that alongside a chocolate-filled samosa.
0:13:09 > 0:13:12My wife and I actually had one at our wedding.
0:13:12 > 0:13:14For the wedding dessert, it was a chocolate samosa,
0:13:14 > 0:13:18so I want to recreate that memory. And the very last thing is,
0:13:18 > 0:13:21being in born in Kenya, we ate a lot of papaya,
0:13:21 > 0:13:24so I am making a papaya sorbet.
0:13:24 > 0:13:29- Is it... So filo pastry with chocolate in it?- Yes.- Interesting...
0:13:32 > 0:13:34Imran is making us a collection
0:13:34 > 0:13:37of desserts inspired by his life, really.
0:13:37 > 0:13:41It's an interesting collective, but do they belong together?
0:13:41 > 0:13:43I think Imran is being very brave, very bold.
0:13:43 > 0:13:47I love the sound of the spicy Indian-inspired rice pudding.
0:13:47 > 0:13:49Wonderful.
0:13:49 > 0:13:51And a chocolate samosa. Not an easy thing to do.
0:13:53 > 0:13:54Not feeling too bad.
0:13:54 > 0:13:57Just need to make sure these cook correctly
0:13:57 > 0:13:59and get everything on the plate, essentially.
0:14:02 > 0:14:05Just two minutes. Come on, guys, please.
0:14:07 > 0:14:08A few things gone wrong.
0:14:08 > 0:14:12A few things that wouldn't have gone wrong normally...that have.
0:14:15 > 0:14:17The pork seems to have cooked OK.
0:14:17 > 0:14:20Everything else has pretty much gone to plan.
0:14:33 > 0:14:35Time's up. Stop!
0:14:35 > 0:14:37Well done, everybody.
0:14:42 > 0:14:44- Hey...- Well done.
0:14:44 > 0:14:47- You got so much done.- My face is red and your face is red.
0:14:47 > 0:14:49- It's so red.- I know.
0:14:52 > 0:14:54Giovanna, andiamo.
0:14:54 > 0:14:55Let's go.
0:15:02 > 0:15:05Giovanna's dish has been inspired
0:15:05 > 0:15:08by her great-aunt Lena's roasted rabbit.
0:15:08 > 0:15:12She's made rolled rabbit loin saltimbocca,
0:15:12 > 0:15:15stuffed with rabbit leg and liver,
0:15:15 > 0:15:18with a pumpkin-and-apple puree,
0:15:18 > 0:15:22roasted onions, garlic spinach,
0:15:22 > 0:15:26toasted hazelnuts and a beurre noisette.
0:15:28 > 0:15:32That is absolutely beautiful.
0:15:32 > 0:15:33That's good.
0:15:40 > 0:15:43Delicious. Superb.
0:15:43 > 0:15:45Fantastic. Extraordinary.
0:15:45 > 0:15:47Wonderful.
0:15:47 > 0:15:49And beautiful. All at the same time.
0:15:49 > 0:15:53Because in here, you have the magic that is great food.
0:15:53 > 0:15:56The rabbit is beautiful and moist and soft.
0:15:56 > 0:15:58There is texture of hazelnuts,
0:15:58 > 0:16:02sweet pumpkin, with the lovely butter as well, all going together.
0:16:02 > 0:16:03It's dreamy.
0:16:05 > 0:16:09Very accomplished dish in terms of cooking ability,
0:16:09 > 0:16:13wonderful natural understanding of good flavours,
0:16:13 > 0:16:17and presentation good enough to wear as jewellery.
0:16:21 > 0:16:22Oh, it was amazing.
0:16:22 > 0:16:25I couldn't have asked for better comments.
0:16:25 > 0:16:26I loved that dish.
0:16:26 > 0:16:28I'm so glad that they did,
0:16:28 > 0:16:32otherwise my nonna would have been furious that I'd messed it up.
0:16:32 > 0:16:35- Well done.- Thanks. Thanks.
0:16:38 > 0:16:40Steve, bring your plate up, please.
0:16:51 > 0:16:56Steve's dish is a celebration of childhood Sunday roasts -
0:16:56 > 0:16:59roasted loin of pork, mashed potato,
0:16:59 > 0:17:02braised pork belly wrapped in cabbage,
0:17:02 > 0:17:08butter-poached carrots and leeks, parsnip puree, apple sauce,
0:17:08 > 0:17:11pork crackling and a cider sauce.
0:17:21 > 0:17:25I wouldn't mind those carrots and leeks cooked a little bit more.
0:17:25 > 0:17:30That is where my criticism of this dish begins and ends.
0:17:30 > 0:17:33- The rest of it I find absolutely fantastic.- Uh-huh.
0:17:33 > 0:17:35The combination of the pork,
0:17:35 > 0:17:39the really buttery, smooth mashed potato,
0:17:39 > 0:17:43and the slight bitterness in that sauce, I think, is superb.
0:17:43 > 0:17:44- Thanks.- Superb.
0:17:44 > 0:17:48Your little cabbage rolls all filled with that sweet pork belly
0:17:48 > 0:17:50and vegetables is fantastic.
0:17:52 > 0:17:55Your cooking is sound... when you remember to do it.
0:17:55 > 0:17:57HE CHUCKLES
0:17:58 > 0:18:00I do feel confident,
0:18:00 > 0:18:03but it may be down to a couple of undercooked carrots.
0:18:03 > 0:18:07You just don't know, do you? So I think time will tell, I suppose.
0:18:10 > 0:18:13- Nice.- You could hear him nearly break the plate
0:18:13 > 0:18:15when he cut the carrot!
0:18:15 > 0:18:18I think that's fine. I think you're fine.
0:18:18 > 0:18:20Shauna, up you come, please.
0:18:23 > 0:18:25Ohh, careful.
0:18:35 > 0:18:38Inspired by the full Irish breakfast,
0:18:38 > 0:18:43Shauna has cooked bacon infused in Lapsang Souchong tea,
0:18:43 > 0:18:45whiskey and maple syrup,
0:18:45 > 0:18:48with sweet potato rosti,
0:18:48 > 0:18:53baked duck egg with morel mushrooms and creme fraiche,
0:18:53 > 0:18:57cannellini beans roasted with lemon and garlic,
0:18:57 > 0:19:00black pudding with apple,
0:19:01 > 0:19:05stout-and-walnut bread with seaweed butter,
0:19:05 > 0:19:07and a shot of stout.
0:19:07 > 0:19:10JOHN AND GREGG GROAN
0:19:10 > 0:19:12Yeah, it's not cooked at all. Look.
0:19:15 > 0:19:16Damn.
0:19:21 > 0:19:23The white is not set in any way at all,
0:19:23 > 0:19:25which means I don't want to eat it.
0:19:25 > 0:19:28However, on this plate there are little gems.
0:19:28 > 0:19:31The fact that you made your own black pudding is extraordinary,
0:19:31 > 0:19:33and it's really tasty.
0:19:33 > 0:19:36Your tomato sauce is lovely and rich, that's wonderful.
0:19:36 > 0:19:37Bacon.
0:19:37 > 0:19:40You don't need to put tea across the top of it
0:19:40 > 0:19:42because it's perfect as it is.
0:19:43 > 0:19:46I love that bread with the seaweed butter.
0:19:46 > 0:19:49The bread is light and naturally sweet.
0:19:49 > 0:19:51Phenomenal.
0:19:51 > 0:19:54It looks a mess, and there's too many things on there that are wrong.
0:19:54 > 0:19:57I think you are much, much better than this.
0:20:00 > 0:20:01Deflated, to be honest.
0:20:01 > 0:20:05I managed to kind of mess up, and the egg let me down.
0:20:05 > 0:20:09I think, after that, I felt I hadn't achieved my goal for them,
0:20:09 > 0:20:14but I've taken their criticism on board and can only get better.
0:20:16 > 0:20:19Oh, well. I knew it with the presentation.
0:20:19 > 0:20:21Lorna...please.
0:20:30 > 0:20:34Lorna's recreated the Sunday roast she had as a child.
0:20:34 > 0:20:38She's cooked roast beef with Yorkshire puddings,
0:20:38 > 0:20:41a cauliflower cheese puree, roast potatoes,
0:20:41 > 0:20:43a horseradish cream,
0:20:43 > 0:20:46braised red cabbage
0:20:46 > 0:20:48and a red wine sauce.
0:20:57 > 0:20:59Lovely, lovely soft, rare beef,
0:20:59 > 0:21:03and I really like your cauliflower cheese puree.
0:21:03 > 0:21:06Love the crunchy potatoes. LOVE, love, love the crispy cabbage.
0:21:06 > 0:21:08Very impressed with you, Lorna.
0:21:08 > 0:21:12You get the spiciness of the horseradish with that sweet sauce
0:21:12 > 0:21:15and that beautifully cooked piece of beef, and it's fantastic.
0:21:15 > 0:21:19And it tastes like roast dinner at home, but it looks special.
0:21:19 > 0:21:22It's really very, very good.
0:21:24 > 0:21:25I'm really happy with that.
0:21:25 > 0:21:28Every single lot of judging, you never really know what
0:21:28 > 0:21:32they're going to say, but, yeah, another lot of positive comments.
0:21:32 > 0:21:35- Great.- Thank you.- Well done. - Thank you.- Brilliant.
0:21:35 > 0:21:37- Well done.- You OK?- Yes.
0:21:39 > 0:21:41Lindsey, up you come.
0:21:52 > 0:21:56Lindsey's dish is inspired by her mum's pub pies.
0:21:56 > 0:22:00It's an ox cheek Wellington,
0:22:00 > 0:22:04baked bone marrow with chopped parsley and breadcrumbs...
0:22:06 > 0:22:08..truffle cavolo nero
0:22:08 > 0:22:10and a peppercorn sauce.
0:22:17 > 0:22:21Those sweet cheeks are soft, they are lovely,
0:22:21 > 0:22:23and there's slight sweetness to them. They're rich.
0:22:23 > 0:22:26I love the truffle flavour throughout.
0:22:26 > 0:22:28Love the creamy sauce.
0:22:28 > 0:22:31However, you've been too heavy-handed with your salt pot.
0:22:31 > 0:22:35There's too much salt inside the bone marrow.
0:22:35 > 0:22:40There's too much salt inside this Wellington.
0:22:41 > 0:22:43Oh, mate!
0:22:44 > 0:22:47The promise of it, I think is fantastic.
0:22:47 > 0:22:50- I think you've just got to leave the salt pot to one side.- OK.
0:22:54 > 0:22:56I obviously made some mistakes,
0:22:56 > 0:22:59and there's nothing you can do about that once it's on the plate.
0:22:59 > 0:23:02So annoyed about the salt.
0:23:02 > 0:23:05But my overall performance I'm pleased with.
0:23:05 > 0:23:07Leanne, up you come.
0:23:17 > 0:23:20Based on her mum's lamb cawl stew,
0:23:20 > 0:23:24Leanne has served rack of lamb with roast potatoes,
0:23:24 > 0:23:27salt-baked carrots,
0:23:27 > 0:23:29a leek-and-onion puree,
0:23:29 > 0:23:32parsnip crisps and a lamb sauce.
0:23:34 > 0:23:36I do like my carrots to be peeled.
0:23:36 > 0:23:38They look really a bit rough around the edges,
0:23:38 > 0:23:41especially the green tops that haven't been trimmed properly.
0:23:41 > 0:23:45I'm a little bit scared of this lamb fat as well, I've got to say.
0:23:50 > 0:23:55The most delicious thing on here are those parsnips with rosemary.
0:23:55 > 0:23:59I love your potatoes. The lamb itself needs to be cooked more.
0:23:59 > 0:24:01It's raw in the centre,
0:24:01 > 0:24:04and the white fat around the outside is not cooked at all.
0:24:04 > 0:24:06Your flavours are lovely.
0:24:06 > 0:24:08I don't think you got presentation right today,
0:24:08 > 0:24:11and both John and I would like to see that lamb cooked some more.
0:24:11 > 0:24:12Yeah.
0:24:14 > 0:24:16Feeling really deflated.
0:24:16 > 0:24:18I've never undercooked lamb in my life,
0:24:18 > 0:24:20and so I am really, really disappointed.
0:24:20 > 0:24:22Never mind.
0:24:23 > 0:24:27Imran, about time we had something sweet. Please, sir.
0:24:36 > 0:24:39Imran has made a trio of desserts -
0:24:39 > 0:24:43a brulee Indian rice pudding called kheer,
0:24:43 > 0:24:46a papaya sorbet
0:24:46 > 0:24:48and a chocolate-filled samosa.
0:24:58 > 0:25:03Inside that rice pudding there is so much spice, but I really like it.
0:25:03 > 0:25:05The chocolate with that cinnamon, together,
0:25:05 > 0:25:07I really like as well.
0:25:07 > 0:25:11And the rice pudding is very, very cleverly under-sweetened,
0:25:11 > 0:25:14because the sugar is coming from the brulee top.
0:25:14 > 0:25:17And it's delicious.
0:25:17 > 0:25:20The sorbet at the end is very subtle.
0:25:20 > 0:25:24I think it's stylish, and I think it's delicious.
0:25:24 > 0:25:27- I think it's absolutely delicious. - That's amazing.
0:25:31 > 0:25:33I'm ecstatic.
0:25:33 > 0:25:37I've just got two really good reviews from John and Gregg,
0:25:37 > 0:25:39so I really couldn't ask for more.
0:25:45 > 0:25:49I thought today was incredibly good.
0:25:50 > 0:25:53The ambition, the invention,
0:25:53 > 0:25:56the cookery knowledge in this room could fill a book.
0:25:56 > 0:25:58It's very, very impressive.
0:26:00 > 0:26:01Well done, guys.
0:26:01 > 0:26:04Before we make a decision on who stays and who goes,
0:26:04 > 0:26:07obviously the red group have to cook.
0:26:07 > 0:26:09So, thank you, blue group. Off you go.
0:26:16 > 0:26:18There's some impressive cooks in the room.
0:26:18 > 0:26:20Some great food in this round.
0:26:20 > 0:26:21Oh, John, fantastic round.
0:26:21 > 0:26:23Fantastic round.
0:26:23 > 0:26:27For me, one today which just blew me away, and that was Giovanna.
0:26:27 > 0:26:30That rabbit dish was absolutely fantastic.
0:26:30 > 0:26:33Giovanna got it today. I mean, she smashed it.
0:26:33 > 0:26:37I loved Imran, not just because he did a dessert. It was just classy.
0:26:37 > 0:26:39It was clever,
0:26:39 > 0:26:43because it was textural but it had great bold flavours as well.
0:26:43 > 0:26:46I loved Steve's pork. Really good.
0:26:46 > 0:26:50Big meaty flavours, great textures.
0:26:50 > 0:26:52But he didn't cook the vegetables enough,
0:26:52 > 0:26:55because the rest of it was just fantastic.
0:26:55 > 0:27:01Lorna did me maybe the best-looking roast beef dish I have ever seen.
0:27:01 > 0:27:03Lorna has got skill and, at 22,
0:27:03 > 0:27:06I tell you what, she's shining bright.
0:27:06 > 0:27:09Those four had an incredibly strong round.
0:27:09 > 0:27:12The other three, they had a slight wobble.
0:27:12 > 0:27:15I'm frustrated for Lindsey. I really am. She's a great cook.
0:27:15 > 0:27:18I mean, you think about it, beef inside pastry with truffles
0:27:18 > 0:27:21and bone marrow, it's got to be a winner.
0:27:21 > 0:27:23However, you laden that with salt
0:27:23 > 0:27:25and it becomes not a very nice dish at all.
0:27:25 > 0:27:29Unfortunately, somebody's got to go home. I just hope it's not me.
0:27:31 > 0:27:34Leanne wobbled today. She had some wonderful flavours on the plate.
0:27:34 > 0:27:37However, the lamb was undercooked,
0:27:37 > 0:27:40and that's the centrepiece of the dish.
0:27:40 > 0:27:43I'm really worried about going home.
0:27:43 > 0:27:47I hope I don't, but I've got a funny feeling I will be.
0:27:47 > 0:27:51Shauna today - overambitious. That was the problem.
0:27:51 > 0:27:53There were some really good bits.
0:27:53 > 0:27:56I particularly liked the dark bread with the seaweed butter.
0:27:56 > 0:27:58I thought that was lovely.
0:27:58 > 0:28:01But we had a raw egg with some cheese on it.
0:28:01 > 0:28:03I mean, this isn't good.
0:28:03 > 0:28:06There's another seven people, you know, to cook.
0:28:06 > 0:28:08From today's feedback,
0:28:08 > 0:28:12I really feel like I am one of the contenders for going home.
0:28:12 > 0:28:15Regardless of how strong a round this is, we can't make a decision
0:28:15 > 0:28:18until such time as we see the rest of them cook.
0:28:19 > 0:28:22Coming up after the break,
0:28:22 > 0:28:25the second seven cook off...
0:28:25 > 0:28:28I'm losing track of a few things a little bit.
0:28:30 > 0:28:33..before John and Gregg decide who stays...
0:28:33 > 0:28:37- It's perfectly delicious.- Love it.
0:28:37 > 0:28:39..and who goes.
0:28:39 > 0:28:42The two people leaving us...