0:00:04 > 0:00:06It's Knockout Week on MasterChef...
0:00:09 > 0:00:12..and the best 14 cooks from the heats are back.
0:00:14 > 0:00:18Seven have cooked their take on John and Gregg's special brief.
0:00:18 > 0:00:21Delicious. It's dreamy.
0:00:21 > 0:00:25Giovanna, Lorna and Imran stood out.
0:00:26 > 0:00:30Now the remaining seven get the chance to prove
0:00:30 > 0:00:32they can compete with the best.
0:00:32 > 0:00:34Let's hope this lot are as good as the first lot.
0:00:55 > 0:00:56We've seen the first group cook.
0:00:56 > 0:00:59They cooked really well. The standard is very high.
0:00:59 > 0:01:02Your chance now to show what you can do and prove
0:01:02 > 0:01:05that you are good enough to stay in this competition.
0:01:07 > 0:01:12Your job is to cook for us one plate of food inspired by your childhood
0:01:12 > 0:01:15or a family favourite,
0:01:15 > 0:01:16because at the end of this,
0:01:16 > 0:01:20at least two contestants will be leaving the competition.
0:01:22 > 0:01:25Ladies and gentlemen, 90 minutes.
0:01:25 > 0:01:26Let's cook.
0:01:35 > 0:01:39Saliha has demonstrated she can do a huge amount
0:01:39 > 0:01:41in a short period of time.
0:01:43 > 0:01:47Her food is both inventive and classic.
0:01:47 > 0:01:49We like her, John.
0:01:51 > 0:01:55I just hope that what I make stands out
0:01:55 > 0:01:58and makes my skill as well as my palate shine through.
0:01:58 > 0:02:01Fingers crossed!
0:02:01 > 0:02:03Saliha, what are you going to make for us?
0:02:03 > 0:02:08So I've deboned a poussin, and I'm stuffing it with French bread,
0:02:08 > 0:02:11which has been seasoned with lots of lovely herbs and spices,
0:02:11 > 0:02:15and I'm serving that with warmed honeyed grapes,
0:02:15 > 0:02:19and a Kashmiri almond and plum sauce.
0:02:19 > 0:02:21Tell me, why this dish?
0:02:21 > 0:02:24I had to pay homage to my very inventive grandma,
0:02:24 > 0:02:27who used to cook meat with fruit.
0:02:27 > 0:02:31So the combination of meat and fruit is a really big deal in our family.
0:02:31 > 0:02:33And I know some people can be a bit 50-50 about it,
0:02:33 > 0:02:35but I think it works really well.
0:02:35 > 0:02:39I'm looking forward to your food. I've really loved your food so far.
0:02:39 > 0:02:41How much are you into this competition by now?
0:02:41 > 0:02:43I'm pretty desperate, I have to say.
0:02:43 > 0:02:46My husband says that I wake up in the night and I said to him,
0:02:46 > 0:02:49"I really, really want to do well in MasterChef,"
0:02:49 > 0:02:51and fell back asleep again!
0:02:53 > 0:02:56I'm frightened about grapes and poussin.
0:02:56 > 0:02:58I'm not at all concerned by the grapes.
0:02:58 > 0:03:01I think the grapes may be a lovely accompaniment to it.
0:03:01 > 0:03:04As long as she gets the cooking absolutely right,
0:03:04 > 0:03:07then her very inventive grandmother will be very proud of her.
0:03:14 > 0:03:16When Brodie first walked into the MasterChef kitchen,
0:03:16 > 0:03:20he cooked a kidney curry, which divided you and I.
0:03:21 > 0:03:23I liked it, you didn't.
0:03:23 > 0:03:26However, as the competition's gone on,
0:03:26 > 0:03:28I'm really impressed with Brodie.
0:03:30 > 0:03:33To still be in the competition, you realise it's a real opportunity.
0:03:33 > 0:03:37I want to crack on and try and get to the semifinals.
0:03:41 > 0:03:43What's the dish you're cooking, Brodie?
0:03:43 > 0:03:47So, I'm cooking roast partridge with a bramble-and-port sauce,
0:03:47 > 0:03:50a haggis Scotch egg
0:03:50 > 0:03:52and some game chips.
0:03:52 > 0:03:54This dish inspired by what, Brodie?
0:03:54 > 0:03:56So growing up in the countryside in Scotland,
0:03:56 > 0:03:59there were always game birds kicking around the house,
0:03:59 > 0:04:01so we always used to eat them.
0:04:01 > 0:04:04So food that you've had in and around your home
0:04:04 > 0:04:06- since you were little. - Yeah, exactly.- Fine.
0:04:06 > 0:04:09So you should know these ingredients extremely well.
0:04:09 > 0:04:11I certainly hope so!
0:04:15 > 0:04:16I'm quite excited about Brodie's.
0:04:16 > 0:04:18I think it sounds good.
0:04:18 > 0:04:21The big thing is that sauce.
0:04:21 > 0:04:23Brambles and port and mushrooms together can be really,
0:04:23 > 0:04:26really sweet with that piece of partridge.
0:04:26 > 0:04:29If he's got something sharp with that dish, it'll work.
0:04:31 > 0:04:3215 minutes have gone.
0:04:32 > 0:04:3415 minutes gone.
0:04:37 > 0:04:41Sometimes you can spot the star cooks right at the beginning, John,
0:04:41 > 0:04:44and so it proved with Alison.
0:04:45 > 0:04:48And as she's gone on, we've seen food that makes you and I smile
0:04:48 > 0:04:49from Alison.
0:04:51 > 0:04:53Practising for this challenge,
0:04:53 > 0:04:57I was very aware that I had to sort of push myself.
0:04:57 > 0:04:59So, yeah, I'm not ready to go home yet!
0:05:01 > 0:05:04Alison, what are you going to cook for us?
0:05:04 > 0:05:07It's a dish inspired by open crab sandwiches.
0:05:07 > 0:05:10This is something we used to eat a lot down the west of Ireland
0:05:10 > 0:05:12growing up. It's probably one of my favourite things to eat
0:05:12 > 0:05:15- in the whole world.- Well, by the looks of it, it's not just going
0:05:15 > 0:05:16- to be an open crab sandwich. - It's not, no.
0:05:16 > 0:05:19So I'm going to dress the crab in a home-made mayonnaise,
0:05:19 > 0:05:21with some chives. I'm going to use some of the crab then
0:05:21 > 0:05:22to make some crab cakes.
0:05:22 > 0:05:25I'm going to make a cracker using a soda bread recipe.
0:05:25 > 0:05:28I'm going to add some black pudding to that.
0:05:28 > 0:05:30And I'm pickling some dulse, some Irish seaweed,
0:05:30 > 0:05:34and I'm going to be making a Marie Rose sauce and a pea puree.
0:05:34 > 0:05:38And are you going to have this all done by tomorrow lunchtime?
0:05:38 > 0:05:40Because it seems really ambitious!
0:05:40 > 0:05:44All about west of Ireland, by the sea, in a pub,
0:05:44 > 0:05:45open crab sandwiches.
0:05:45 > 0:05:49- And where's the pint?- There's no tap here, so I wouldn't dare
0:05:49 > 0:05:51serve you a pint out of a can, so...
0:05:51 > 0:05:52I love that.
0:05:54 > 0:05:57The skill for Alison, I think, is twofold.
0:05:57 > 0:06:01One, getting it all done and, B, making it look beautiful.
0:06:07 > 0:06:10Jamie works in wine and, because of that,
0:06:10 > 0:06:13you would expect him to have a very good palate, and so it's proven.
0:06:17 > 0:06:21John, that is good classic knowledge.
0:06:23 > 0:06:26One of the things my mum used to do every week was carrots and parsnips,
0:06:26 > 0:06:29sort of all mashed together, and I love parsnips.
0:06:29 > 0:06:32I think they're a fantastic ingredient, so I thought,
0:06:32 > 0:06:35"Yeah, I really want to try and bring them to life in a dish."
0:06:38 > 0:06:41- What are you making?- I'm doing some roasted breast of guinea fowl with
0:06:41 > 0:06:43some braised leg, parsnips three ways -
0:06:43 > 0:06:46puree, a roasted parsnip and a crisp.
0:06:46 > 0:06:49I have got a prune gel on the plate as well.
0:06:49 > 0:06:52I don't think there's anything out of the ordinary with this dish,
0:06:52 > 0:06:54in terms of doing something weird or wonderful.
0:06:54 > 0:06:56Where do the oranges come in?
0:06:56 > 0:06:58The orange is just going to flavour the sauce.
0:06:58 > 0:07:03So you've got an orange-and-marsala sauce, prunes and prune gels,
0:07:03 > 0:07:04pine nuts and parsnips three ways...
0:07:04 > 0:07:07- Um, yeah...- ..and there's nothing unusual about it, Jamie?
0:07:07 > 0:07:10Possibly not. I like this dish. I really enjoy it.
0:07:13 > 0:07:17Jamie starts off with a classic dish, which sounds really lovely,
0:07:17 > 0:07:19but he adds something modern to it.
0:07:20 > 0:07:23If he pulls it off, I'll be very, very happy indeed.
0:07:27 > 0:07:30Faye just takes a couple of ingredients and makes them sing
0:07:30 > 0:07:32and makes them dance on the palate.
0:07:37 > 0:07:39I grew up on a dairy farm.
0:07:39 > 0:07:43When I was a child, we had roast beef every Sunday.
0:07:43 > 0:07:45After foot-and-mouth,
0:07:45 > 0:07:48it put an entirely new spin on what we ate,
0:07:48 > 0:07:52because it should be appreciated a lot more.
0:07:52 > 0:07:57So now it's something that's got to be pretty nice and pretty special.
0:08:02 > 0:08:04Faye, what are you cooking for us?
0:08:04 > 0:08:07It is sirloin of beef served on a mushroom puree
0:08:07 > 0:08:12with some pickled veg, some kale and a nice sauce
0:08:12 > 0:08:14and some parsnip croquettes.
0:08:14 > 0:08:16What do you mean by "a nice sauce"?
0:08:16 > 0:08:19I don't really know because I don't really know terminology of...
0:08:19 > 0:08:22- it's a "this" or it's a "that". - Just try what's in it.
0:08:22 > 0:08:26- What it's made with?- It's got celery, onions, carrots, wine, port,
0:08:26 > 0:08:30stock and a little bit of chorizo in there.
0:08:30 > 0:08:32Big lump of sirloin. You happy?
0:08:32 > 0:08:34- You know me and beef, mate. - I'm happy.
0:08:35 > 0:08:36Thank you.
0:08:41 > 0:08:44The issue for me right now from Faye is that piece of beef.
0:08:44 > 0:08:47In a water bath? I hope that beef is cooked properly.
0:08:47 > 0:08:50I really hope she takes it out the water bath
0:08:50 > 0:08:53and puts it in a pan with some heat for quite a bit of time.
0:08:58 > 0:09:0030 minutes to go.
0:09:00 > 0:09:02Half an hour to go, please.
0:09:04 > 0:09:08Fumbi makes food that people want to eat.
0:09:08 > 0:09:11John, he's made a good few desserts in this competition so far,
0:09:11 > 0:09:14and every single one of them has been delicious.
0:09:17 > 0:09:19I'm a simple guy.
0:09:19 > 0:09:21I cook something and toss it on the plate.
0:09:21 > 0:09:25So presentation's something that I want to improve on.
0:09:28 > 0:09:30What are you cooking for us today, Fumbi?
0:09:30 > 0:09:33My mum used to make a really lovely steak-and-kidney pie,
0:09:33 > 0:09:37so I want to try and do something almost as good as she can.
0:09:37 > 0:09:42And did your mum use orange juice and chorizo in her steak pie?
0:09:42 > 0:09:43Er, no.
0:09:43 > 0:09:45Well, that's my twist on it.
0:09:45 > 0:09:48So what I'm actually doing, I'm doing a braised beef cheek,
0:09:48 > 0:09:52a bit of a deconstructed pie, so it'll be topped with puff pastry.
0:09:52 > 0:09:55And you know how all this is going to look on finished plate, do you?
0:09:55 > 0:09:59I have an idea but, as you know, presentation isn't my strongest...
0:09:59 > 0:10:01It's got to be presented well.
0:10:03 > 0:10:06For me, a pie is a lovely load of meat with gravy,
0:10:06 > 0:10:08encased in wonderful pastry.
0:10:08 > 0:10:11But instead, he's doing a deconstructed beef pie.
0:10:17 > 0:10:20I think that Lyndsay's got a huge amount of drive
0:10:20 > 0:10:22and a huge amount of skill.
0:10:24 > 0:10:26Her dishes, they can be slightly wild, John,
0:10:26 > 0:10:30but I tell you what you won't get from her, and that is anything dull.
0:10:30 > 0:10:31She's a very exciting cook.
0:10:34 > 0:10:38One thing I've always thought about my cooking is I'm...
0:10:38 > 0:10:43quite original so, hopefully, I can do myself justice.
0:10:45 > 0:10:48- What are you going to cook for us? - I'm going to do tiramisu.
0:10:48 > 0:10:52It's actually not something I liked as a kid,
0:10:52 > 0:10:55so I thought it would be something that would work quite well
0:10:55 > 0:10:57with a reworking. It's going to be in a sphere,
0:10:57 > 0:11:00so the bottom half is going to be the coffee parfait
0:11:00 > 0:11:02and the top half of the sphere is going to be the sponge,
0:11:02 > 0:11:05that I'm going to inject with espresso.
0:11:05 > 0:11:08And I'm putting some meringue on top to make it sort of look like
0:11:08 > 0:11:09an ice cream.
0:11:09 > 0:11:12And I'm serving it in a sort of tempered chocolate bowl.
0:11:12 > 0:11:15Wow! Lyndsay, it's properly ambitious.
0:11:15 > 0:11:17- Good luck.- Thank you.
0:11:19 > 0:11:22Everybody in the room is cooking something that they loved
0:11:22 > 0:11:25as a child, apart from Lyndsay, who's actually making a dessert
0:11:25 > 0:11:27that she hated as a child.
0:11:29 > 0:11:33A dessert which is going to be two half spheres joined together.
0:11:33 > 0:11:36If it works, I'm going to be truly impressed.
0:11:39 > 0:11:42This isn't helping, a blooming shaky hand, that's for sure.
0:11:46 > 0:11:48Last ten minutes.
0:11:49 > 0:11:51Oh, it's the wood!
0:11:51 > 0:11:54I'm worried they won't like it.
0:11:54 > 0:11:56You always have a crisis of confidence, like,
0:11:56 > 0:11:58two minutes before you're serving your food.
0:12:00 > 0:12:04Losing track of a few things a little bit, but that's OK.
0:12:06 > 0:12:08Everything's gone to plan.
0:12:09 > 0:12:10Yeah!
0:12:21 > 0:12:23Time's up. Stop, please.
0:12:26 > 0:12:28- How did it go?- I don't know.
0:12:28 > 0:12:29That's beautiful!
0:12:34 > 0:12:37Saliha, could you bring your poussin up here, please?
0:12:43 > 0:12:47Based on her grandmother's inventive pairings of meat and fruit,
0:12:47 > 0:12:52Saliha has cooked a poussin stuffed with French baguette, coriander,
0:12:52 > 0:12:55chilli and garam masala,
0:12:55 > 0:12:58served with warmed honey-glazed grapes,
0:12:58 > 0:13:03edible foil and a Kashmiri almond-and-plum chutney.
0:13:14 > 0:13:15Ooh!
0:13:15 > 0:13:17That gets hot, doesn't it?
0:13:17 > 0:13:20- Yeah.- Your poussin is cooked very, very well indeed.
0:13:20 > 0:13:23The grape is a welcome juicy, sweet relief
0:13:23 > 0:13:26to all the heat that's now building up on my palate.
0:13:26 > 0:13:29- It's good.- On one side of the plate,
0:13:29 > 0:13:33I have the flavours of my grandmother's roast chicken.
0:13:33 > 0:13:37Then, suddenly, in comes coriander and the heat of chilli,
0:13:37 > 0:13:40which is sort of a bit of a surprise.
0:13:40 > 0:13:41I'm intrigued by it.
0:13:41 > 0:13:43I want to keep on eating it,
0:13:43 > 0:13:46because it's not something, as a combination, I'm used to.
0:13:49 > 0:13:52I'm happy that John was very positive
0:13:52 > 0:13:53and intrigued by everything.
0:13:53 > 0:13:55Intrigue is good, I think.
0:13:59 > 0:14:01- Well done. Excellent.- Thanks.
0:14:01 > 0:14:02- They liked it.- Thank you.
0:14:02 > 0:14:04Brodie, up you come.
0:14:14 > 0:14:18Brodie's dish is inspired by his family's love of game birds.
0:14:18 > 0:14:21He's served roast partridge breast
0:14:21 > 0:14:25with parsnip, sweet potato and beetroot chips,
0:14:25 > 0:14:29a haggis Scotch egg, baby gem lettuce,
0:14:29 > 0:14:33pickled brambles and a bramble-and-port sauce.
0:14:44 > 0:14:46The stars of the show have to be that Scotch egg,
0:14:46 > 0:14:50with the haggis around the outside, and your blackberry sauce.
0:14:50 > 0:14:52The flavour of the partridge is fantastic.
0:14:52 > 0:14:55I believe your brambles should be pickled more.
0:14:55 > 0:14:59They're too sweet, and that is overpowering the rest of the dish.
0:14:59 > 0:15:01I like it a lot.
0:15:02 > 0:15:04That bramble port sauce is deep,
0:15:04 > 0:15:06a little fatty, quite rightly.
0:15:06 > 0:15:08I love your haggis Scotch egg,
0:15:08 > 0:15:11cos it's lovely and peppery, and your egg yolk is soft and rich.
0:15:11 > 0:15:14I think this is a lovely, lovely dish.
0:15:16 > 0:15:18It's hard to know, really.
0:15:18 > 0:15:20Gregg obviously thought it was really good.
0:15:20 > 0:15:23John thought elements were really good.
0:15:25 > 0:15:28So I feel ambivalent.
0:15:29 > 0:15:31Alison, bring your crab up.
0:15:38 > 0:15:41Inspired by beach holidays with her family,
0:15:41 > 0:15:45Alison has cooked crab with a Marie Rose sauce,
0:15:45 > 0:15:50and crab cakes, served with a soda bread and black pudding cracker,
0:15:50 > 0:15:54pickled seaweed, and a cucumber-and-pea gazpacho.
0:15:58 > 0:16:00Wahey!
0:16:01 > 0:16:03- Love it.- Oh, good.
0:16:03 > 0:16:06Pea puree, crab cake, that's great.
0:16:06 > 0:16:08But then amongst it, there's the sour sharpness
0:16:08 > 0:16:12of the pickled seaweed, there's the creaminess of the Marie Rose sauce,
0:16:12 > 0:16:13which is a bit more grown-up,
0:16:13 > 0:16:17and it sort of goes from being very classic into something a little bit
0:16:17 > 0:16:20more sophisticated. I really, really like it.
0:16:21 > 0:16:23It's perfectly delicious.
0:16:23 > 0:16:25I love your soda bread wafer.
0:16:25 > 0:16:29You've got a wonderful eye, and you have a very, very good palate,
0:16:29 > 0:16:31and that's a very, very successful dish.
0:16:34 > 0:16:36I think my family would probably think I'm a bit mad
0:16:36 > 0:16:40for turning a crab sandwich into whatever that was.
0:16:40 > 0:16:43But I think they'd be impressed with how I sort of turned it
0:16:43 > 0:16:44into my own thing.
0:16:44 > 0:16:46Jamie, up you come.
0:16:48 > 0:16:51Jamie's dish is in celebration of growing up
0:16:51 > 0:16:53eating autumnal vegetables.
0:16:53 > 0:16:57He's made roasted guinea fowl, served with parsnip three ways -
0:16:57 > 0:17:01roasted, crisped and pureed -
0:17:01 > 0:17:05with pancetta, toasted seeds, prune gel
0:17:05 > 0:17:09and a marsala, orange and prune sauce.
0:17:16 > 0:17:18I like it because it's a sweet dish.
0:17:18 > 0:17:21Sweet parsnip, your sauce is marsala...that you've squeezed
0:17:21 > 0:17:23a little bit of orange juice into it as well.
0:17:23 > 0:17:26But you've got salty bits in those lardons.
0:17:26 > 0:17:28I like it.
0:17:28 > 0:17:32The unfortunate thing is your breast of guinea fowl is dry.
0:17:33 > 0:17:37But the actual dish itself, as far as flavours are concerned,
0:17:37 > 0:17:38I think is fantastic.
0:17:40 > 0:17:43Wasn't perfect, it wasn't an absolute nail on the head,
0:17:43 > 0:17:46but I think they liked the flavours.
0:17:48 > 0:17:50Faye, piece of beef, please.
0:17:59 > 0:18:04Dairy farmer's daughter Faye has cooked beef sirloin
0:18:04 > 0:18:07on a bed of kale, and mushroom puree...
0:18:08 > 0:18:11..parsnip-and-truffle croquettes,
0:18:11 > 0:18:16pickled carrots, horseradish mayonnaise
0:18:16 > 0:18:17and gravy.
0:18:26 > 0:18:29Your croquettes are as light as a feather.
0:18:29 > 0:18:33Your sauce is fruity and it's deep, and I love it.
0:18:33 > 0:18:35Your beef is cooked perfectly.
0:18:35 > 0:18:36It's delicious, Faye.
0:18:38 > 0:18:42Cooked beautifully. For me, a really tasty plate of food.
0:18:42 > 0:18:44It's delicious.
0:18:47 > 0:18:49You can't ask for more than that.
0:18:49 > 0:18:51I'm so pleased, so pleased.
0:18:51 > 0:18:53Well done. Excellent.
0:18:53 > 0:18:54- Well done!- Excellent.
0:18:56 > 0:18:57It's amazing.
0:18:57 > 0:18:59Fumbi, up you come, please.
0:19:08 > 0:19:11In homage to his mum's meat pies,
0:19:11 > 0:19:17Fumbi has made a deconstructed beef cheek pie with a parsnip puree,
0:19:17 > 0:19:19braised red cabbage, kale,
0:19:19 > 0:19:23pickled carrots, crispy chorizo,
0:19:23 > 0:19:28porcini and chestnut mushrooms, and a beef gravy.
0:19:30 > 0:19:33Not quite for me, the scattering of things around the outside.
0:19:33 > 0:19:36I'm not sure it works, this, visually.
0:19:43 > 0:19:48I like your meaty sauce. I like your creamy, smooth puree.
0:19:48 > 0:19:50Like the sweetness of the red cabbage.
0:19:50 > 0:19:55I'm just not sure how they all live together on the same plate.
0:19:55 > 0:19:59It seems like a mismatch of things to me.
0:19:59 > 0:20:01I really like your vegetables.
0:20:01 > 0:20:04Love the sour carrots, love the earthiness of your kale.
0:20:04 > 0:20:07That's really good. I don't like the pie at all.
0:20:07 > 0:20:10It's dry, it's not a pie, and that's a real shame.
0:20:13 > 0:20:15I'm a bit disappointed.
0:20:15 > 0:20:17I tried to step up the level a bit
0:20:17 > 0:20:19and I maybe tried a little bit too hard.
0:20:19 > 0:20:22It's all right. It's early days.
0:20:24 > 0:20:25Lyndsay, up you come.
0:20:32 > 0:20:35Lindsay has made her take on a tiramisu -
0:20:35 > 0:20:38a sphere of mascarpone-and-coffee parfait
0:20:38 > 0:20:41with a liquid-chocolate centre...
0:20:42 > 0:20:46..and sweet sponge cake, infused with a coffee liqueur...
0:20:47 > 0:20:52..topped with a soft meringue sitting inside a chocolate nest.
0:21:05 > 0:21:08Inside, it's fantastic.
0:21:08 > 0:21:10It's a lovely texture, it's a lovely flavour.
0:21:10 > 0:21:12It does have the flavour of tiramisu.
0:21:12 > 0:21:15It's really nicely made. It's really, really interesting.
0:21:15 > 0:21:18It's a really good dessert.
0:21:18 > 0:21:25It has that wonderful flavour of coffee and chocolate and cream.
0:21:25 > 0:21:28It's delicious, and it's delightful to eat.
0:21:31 > 0:21:34I was so worried about that one, because last time I practised it,
0:21:34 > 0:21:36every element went wrong.
0:21:36 > 0:21:38So I'm so glad that it all came together on the day
0:21:38 > 0:21:41and that they really enjoyed it and that they got it as well.
0:21:41 > 0:21:43So, yeah, yeah. Got to be happy with that.
0:21:46 > 0:21:48- Well done.- Well done. - Oh, my God, I really was scared.
0:21:50 > 0:21:51I can't believe it.
0:21:55 > 0:21:58This first round in Knockout Week has been fantastic,
0:21:58 > 0:22:02way beyond expectation, and thank you very much for that.
0:22:02 > 0:22:05What we have to do now is make a decision, because of the 14,
0:22:05 > 0:22:08at least two of you will be leaving the competition.
0:22:10 > 0:22:12Thanks very much, and we'll see you soon.
0:22:18 > 0:22:20I know.
0:22:20 > 0:22:23- Hi, guys!- Hey!- Hiya!
0:22:23 > 0:22:26How's everyone? How are you? How was it?
0:22:26 > 0:22:28- Yeah, not bad.- Good.- Yeah.
0:22:31 > 0:22:33Who's your star cook in this round?
0:22:33 > 0:22:35I've got to say, I really like Lyndsay.
0:22:35 > 0:22:39I think to deliver a tiramisu in such a different way...
0:22:39 > 0:22:41I think shows real skill.
0:22:42 > 0:22:44Faye, for me, the food tastes great.
0:22:44 > 0:22:47She does flavour, and I love her food.
0:22:47 > 0:22:50Alison's got to be a shoo-in.
0:22:50 > 0:22:52Great plate of food, looked fantastic,
0:22:52 > 0:22:54sort of thing you see on a modern menu,
0:22:54 > 0:22:57and the sort of thing you want to eat.
0:22:57 > 0:22:59I thought Brodie's dish was stunning.
0:22:59 > 0:23:03To have that sweet sauce going with that lovely partridge,
0:23:03 > 0:23:06I thought it was delicious.
0:23:06 > 0:23:11Saliha is really, really intriguing and doesn't make a mistake.
0:23:11 > 0:23:13Her food is really good.
0:23:14 > 0:23:16I liked Jamie's dish.
0:23:16 > 0:23:18I thought his presentation was stunning.
0:23:18 > 0:23:22So now we know ten who we're going to put straight through
0:23:22 > 0:23:23to the next round.
0:23:23 > 0:23:29In the first round, we had Steve, Lorna, Giovanna and Imran.
0:23:29 > 0:23:35And in this round, we've got Brodie, Lyndsay, Alison, Jamie,
0:23:35 > 0:23:38Saliha and Faye.
0:23:38 > 0:23:41That means that we've got four left over.
0:23:43 > 0:23:45Fumbi attempted a deconstructed pie.
0:23:45 > 0:23:48The meat was dry, and it wasn't a pie in any way, shape nor form.
0:23:48 > 0:23:53However, when I put Fumbi's good sauce onto the meat, it tasted good.
0:23:53 > 0:23:57I've come much further than I honestly expected I would,
0:23:57 > 0:24:00but the further you go, the more you want it.
0:24:00 > 0:24:02Leanne had some good flavours,
0:24:02 > 0:24:06but one of those cutlets was so undercooked it was inedible.
0:24:06 > 0:24:10If you can't eat the food, then you shouldn't be serving it.
0:24:10 > 0:24:13I'd be really sad to leave, but I know that there's really good cooks
0:24:13 > 0:24:16out there and I feel like I can still hold my head up high
0:24:16 > 0:24:18with my previous performance.
0:24:18 > 0:24:20Shauna attempted so many things.
0:24:20 > 0:24:24There were things on there that were not right at all, like a raw egg.
0:24:24 > 0:24:26But I liked her bacon.
0:24:26 > 0:24:27We loved her bread.
0:24:27 > 0:24:29I just think, if I can get one more chance,
0:24:29 > 0:24:32I will push myself to the limit.
0:24:32 > 0:24:34Lindsey made us a beef cheek pie.
0:24:34 > 0:24:37The truffle sauce was very, very good,
0:24:37 > 0:24:40but you and I just found there was far too much salt
0:24:40 > 0:24:44in both the pie and the bone marrow. When there's far too much salt
0:24:44 > 0:24:46it's inedible. That's a problem.
0:24:46 > 0:24:47I hope I get to go through.
0:24:47 > 0:24:51I've still got loads more cooking that I want to show John and Gregg.
0:24:53 > 0:24:57We've got ourselves four people, and we're going to lose two of them.
0:24:57 > 0:24:59Who stays and who goes?
0:25:18 > 0:25:20Fantastic start to Knockout Week.
0:25:20 > 0:25:22Incredible standard of cooking.
0:25:27 > 0:25:28As we said...
0:25:30 > 0:25:33..two of you will be leaving the competition.
0:25:36 > 0:25:40From the first round, there were four cooks
0:25:40 > 0:25:42who we thought were outstanding.
0:25:43 > 0:25:44They are...
0:25:46 > 0:25:48..Steve...
0:25:49 > 0:25:51..Giovanna...
0:25:53 > 0:25:55..Imran...
0:25:55 > 0:25:57and Lorna.
0:25:58 > 0:26:00Could you step over there, guys, please?
0:26:08 > 0:26:10From the second round...
0:26:10 > 0:26:11the cooks are...
0:26:19 > 0:26:20..Saliha...
0:26:20 > 0:26:22Oh, yes.
0:26:22 > 0:26:23..Faye...
0:26:23 > 0:26:25Alison...
0:26:27 > 0:26:28..Jamie...
0:26:30 > 0:26:32..Brodie...
0:26:32 > 0:26:34and Lyndsay.
0:26:36 > 0:26:38Guys, congratulations.
0:26:39 > 0:26:41Good luck.
0:26:43 > 0:26:44That was a bit...
0:26:46 > 0:26:49The two people leaving us are...
0:27:02 > 0:27:04..Leanne...
0:27:05 > 0:27:06..and Lindsey.
0:27:07 > 0:27:09Sorry, ladies.
0:27:13 > 0:27:15Nobody wants to leave.
0:27:15 > 0:27:19But there's no going back, so I've just got to look forward,
0:27:19 > 0:27:23and I'm just pleased with achieving what I have done.
0:27:25 > 0:27:28I didn't think I was going to get this far, so I'm really proud.
0:27:28 > 0:27:31I'm not sure if I'm ever going to cook lamb again.
0:27:31 > 0:27:34But apart from that, you know, I'm really pleased.
0:27:38 > 0:27:40Congratulations, each and every one of you,
0:27:40 > 0:27:42I think a truly remarkable dozen.
0:27:42 > 0:27:44- Well done.- Well done.
0:27:44 > 0:27:46That really put me through the wringer a little bit.
0:27:46 > 0:27:49I feel really emotional, to be honest.
0:27:49 > 0:27:52But I'm really pleased, really pleased.
0:27:54 > 0:27:55Well done.
0:27:55 > 0:27:58Huge relief. I think I just really want it now,
0:27:58 > 0:28:00at least to stay in the competition.
0:28:00 > 0:28:02But it's happy tears, very much so.
0:28:04 > 0:28:07Couldn't be happier, and I'm just, like, final 12!
0:28:07 > 0:28:10Think it's a really good achievement, so I'm delighted.
0:28:12 > 0:28:13Relax!
0:28:15 > 0:28:21Next time, the contestants are split into two groups, and six of them...
0:28:21 > 0:28:23- How long?- 30 seconds, Chef.
0:28:23 > 0:28:26..get their first taste of a professional kitchen...
0:28:26 > 0:28:29- Did I say pour from a pan? - No, you didn't, Chef.- I didn't.
0:28:29 > 0:28:31- I said use a spoon, didn't I? - Yes.
0:28:31 > 0:28:34..before having to impress one of the industry's
0:28:34 > 0:28:35most respected chefs.
0:28:35 > 0:28:38I've got to take my hat off to you. You've gone for it.