0:00:02 > 0:00:05So far, in knockout week,
0:00:05 > 0:00:07the contestants have felt the heat
0:00:07 > 0:00:10of their first professional kitchen...
0:00:10 > 0:00:13This one's a bit burnt, so you're going to have to get another two on.
0:00:13 > 0:00:16This is more difficult than I could ever have imagined.
0:00:16 > 0:00:21..and faced the scrutiny of one of the UK's most respected chefs.
0:00:21 > 0:00:23- That's an outstanding plate of food. - Really?!
0:00:25 > 0:00:28Now the final ten are back
0:00:28 > 0:00:31to fight for a place in the semifinals.
0:00:31 > 0:00:34Today, my expectations are sky-high.
0:00:34 > 0:00:37But I tell you what - in a room full of great cooks,
0:00:37 > 0:00:39you're going to have to properly shine.
0:00:39 > 0:00:42I think light the touchpaper, stand back and watch the sparks!
0:01:07 > 0:01:13All that separates you from a place in the semifinals is one dish -
0:01:13 > 0:01:16your dish, your showstopper.
0:01:18 > 0:01:22Do us proud. Show us how good you really are.
0:01:22 > 0:01:25Show us how exciting a cook you truly can be.
0:01:27 > 0:01:31Ladies and gentlemen, one hour and 30 minutes. Let's cook!
0:01:45 > 0:01:47Feels great to be in the final ten of MasterChef.
0:01:51 > 0:01:52Yeah, I'm confident in my dish today.
0:01:54 > 0:01:56I hope that it's a day where John and Gregg go,
0:01:56 > 0:01:58"Wow, that's incredible."
0:02:01 > 0:02:04What is your showstopper of a dish, Jamie?
0:02:04 > 0:02:08Loin of lamb. A pulled shoulder of lamb with an anchovy crumb,
0:02:08 > 0:02:10Parmesan pomme puree, and a lamb jus.
0:02:10 > 0:02:12My girlfriend loves when I cook this dish.
0:02:12 > 0:02:15She sort of... This would be her favourite dish of mine, I think.
0:02:15 > 0:02:18Yeah, it means a lot to me, this dish, actually.
0:02:18 > 0:02:20Do you want to know how much I enjoy lamb
0:02:20 > 0:02:22- with the saltiness of anchovy? - How much?
0:02:24 > 0:02:26- That much?- That much.
0:02:32 > 0:02:37Jamie's emotion, when he talks about this dish, fills me with joy.
0:02:39 > 0:02:41Anybody who's emotional about a plate of food
0:02:41 > 0:02:44means that they really care about it and care means great food.
0:02:46 > 0:02:48So far in the competition,
0:02:48 > 0:02:51Steve has impressed with his technical ability.
0:02:53 > 0:02:57This last sort of few days, you can see the standard's very high.
0:02:58 > 0:03:00I think today is going to be a very telling day.
0:03:02 > 0:03:04- What are you making? - Confit cod loin,
0:03:04 > 0:03:06or sous-vide cod loin,
0:03:06 > 0:03:08crab cannelloni with squid ink pasta.
0:03:08 > 0:03:09I'm making a prawn stock.
0:03:09 > 0:03:12I'm going to make a slightly spicy tomato sauce.
0:03:12 > 0:03:14This is the kind of food me and my wife eat at home.
0:03:14 > 0:03:16Obviously, I'm going to do it slightly different,
0:03:16 > 0:03:18elevate that a little bit out of the home cooking thing.
0:03:18 > 0:03:22- Steve, this sounds good, mate. Very good.- Cheers.
0:03:25 > 0:03:28Steve is putting lots of technique on show. Absolutely.
0:03:30 > 0:03:32Sous-videing his cod.
0:03:33 > 0:03:36He's making a prawn sauce, he's making cannelloni,
0:03:36 > 0:03:39he's making a mayonnaise, but I tell you what -
0:03:39 > 0:03:42it sounds really very, very good indeed.
0:03:44 > 0:03:50Saliha's unique cookery influences have so far captivated the judges.
0:03:50 > 0:03:54My showstopper today is a trio of Indian desserts.
0:03:56 > 0:03:59I don't think this is something that they'll ever have tasted before.
0:03:59 > 0:04:02I'm hoping that they like it because it's flavours
0:04:02 > 0:04:04which are quite familiar to me from my childhood...
0:04:06 > 0:04:10..just a little bit modernised and made a little bit more British.
0:04:12 > 0:04:15Doing something rough, tough and manly, are you?
0:04:15 > 0:04:18- Yeah, just like me! - THEY LAUGH
0:04:18 > 0:04:21- What are you making?- Firstly is something called mishti doi,
0:04:21 > 0:04:24which is a baked yoghurt. I'm doing a blackcurrant coulis.
0:04:24 > 0:04:26I'm doing almond and blackcurrant kulfis.
0:04:26 > 0:04:30Kulfis are like hard ice cream - together with jalebis,
0:04:30 > 0:04:32so it's like an Indian apple fritter.
0:04:32 > 0:04:34I like your fusion style of cultures.
0:04:34 > 0:04:37- I think it's the future.- I hope so!
0:04:41 > 0:04:44She's taking classic Indian desserts and she's adding to it
0:04:44 > 0:04:47the flavours of classic British desserts -
0:04:47 > 0:04:48blackberries and apples.
0:04:50 > 0:04:52Wow! What a great celebration that is.
0:04:55 > 0:04:58SHE GROANS
0:04:58 > 0:05:03Faye has stood out with some rustic, flavoursome cooking.
0:05:03 > 0:05:05I'm definitely not ready to leave the competition
0:05:05 > 0:05:07and I just hope they like this dish enough
0:05:07 > 0:05:08and they like the flavours enough
0:05:08 > 0:05:13and can see that I'm putting my all in, to put us through.
0:05:16 > 0:05:19Today, I'm going to do a rabbit dish -
0:05:19 > 0:05:21loin wrapped in Parma ham.
0:05:21 > 0:05:24I'm going to braise down the legs, serve it with some pearl barley,
0:05:24 > 0:05:29pea puree, some carrots cooked in Marsala.
0:05:29 > 0:05:31Was it your time with Shaun Rankin that's inspired this rabbit dish?
0:05:31 > 0:05:33Absolutely. Absolutely.
0:05:33 > 0:05:36What we did there was really, really exciting.
0:05:36 > 0:05:38I could see it being able to transfer
0:05:38 > 0:05:39from the stuff that I do at home
0:05:39 > 0:05:42in putting it together and making it a different kind of dish.
0:05:42 > 0:05:43What about this competition now?
0:05:43 > 0:05:45I mean, you're that far away from a semifinal.
0:05:45 > 0:05:47Oh, it's just so exciting.
0:05:47 > 0:05:49I can't even tell you.
0:05:49 > 0:05:51It's really properly exciting.
0:05:55 > 0:05:57Faye's taken the lessons from the last round
0:05:57 > 0:06:00and she, right now, is going full steam ahead.
0:06:00 > 0:06:02- It's hot! - SHE LAUGHS
0:06:02 > 0:06:04Really hot!
0:06:04 > 0:06:06She's gone back to her roots - brilliant!
0:06:10 > 0:06:1225 minutes gone!
0:06:12 > 0:06:14An hour and five minutes left, please.
0:06:16 > 0:06:18Alison's unique flavour combinations
0:06:18 > 0:06:21have proved a hit from the very beginning.
0:06:22 > 0:06:24Alison's got pigeon.
0:06:24 > 0:06:26She's serving that with a barbecue glaze...
0:06:27 > 0:06:31..and a sweetcorn puree with some parsnips and coriander oil.
0:06:31 > 0:06:35Amazing! It's sort of this Tex-Mex modern French pigeon dish
0:06:35 > 0:06:38that comes from who knows where.
0:06:38 > 0:06:40I love cooking with game
0:06:40 > 0:06:44and I think pigeon's just, like, a really intense, unusual flavour
0:06:44 > 0:06:46and you can put some quite exciting things with it.
0:06:46 > 0:06:49You're balancing some very interesting flavours here
0:06:49 > 0:06:51- with this pigeon. Good luck. - OK, thank you.
0:06:53 > 0:06:55I've practised it quite a few times...
0:06:56 > 0:07:00..but I've never been great for, like, knife skills and butchery...
0:07:01 > 0:07:05..so I need to make sure I don't hack the little thing to bits!
0:07:07 > 0:07:12Lyndsay's creativity has made an impact on the judges...
0:07:13 > 0:07:18..especially in the last round cooking for Tom Kitchin.
0:07:18 > 0:07:20It's only really been in the last 24 hours, I think,
0:07:20 > 0:07:22that I've started to get
0:07:22 > 0:07:26this tiny, tiny bit of confidence now.
0:07:27 > 0:07:30But, ultimately, you are only as good as your last dish.
0:07:32 > 0:07:35You've got some lovely stuff on this bench. What are you making?
0:07:35 > 0:07:37I'm doing this beautiful bit of beef fillet
0:07:37 > 0:07:41with an oyster sabayon, crispy oyster in some filo pastry.
0:07:41 > 0:07:44I've got pommes Anna and some salsify.
0:07:44 > 0:07:48How did you feel once Tom had discussed your dish?
0:07:48 > 0:07:51I'm just worried - can I reach the same heights?
0:07:51 > 0:07:53Cos what he said was so nice
0:07:53 > 0:07:57and I think all you really want is just a nice plate of tasty food.
0:07:59 > 0:08:01- Hallelujah! - SHE LAUGHS
0:08:06 > 0:08:08Giovanna has wowed the judges
0:08:08 > 0:08:12with food inspired by her Italian background.
0:08:13 > 0:08:15Giovanna's cooking us lamb.
0:08:15 > 0:08:18She's serving it with a Jerusalem artichoke puree,
0:08:18 > 0:08:20lamb sauce going across the top of it.
0:08:22 > 0:08:24On the side, little sweetbreads,
0:08:24 > 0:08:25which need to be crispy on the outside
0:08:25 > 0:08:27and soft and juicy on the inside.
0:08:29 > 0:08:31I really want to do well today.
0:08:31 > 0:08:34I like being ahead of the pack. I don't like being in the middle.
0:08:34 > 0:08:36I definitely don't like being at the bottom.
0:08:36 > 0:08:38I'd really love to assert myself,
0:08:38 > 0:08:40but I'm sure that's true of everyone!
0:08:43 > 0:08:46Lamb and lamb sweetbreads is my idea of heaven.
0:08:46 > 0:08:49- That's a good start. - Giovanna, you look nervous today.
0:08:49 > 0:08:51I know there's a lot of amazing food going out today,
0:08:51 > 0:08:53so I just have to do my absolute best
0:08:53 > 0:08:55and, hopefully, that'll be enough.
0:08:55 > 0:08:59Imran's dishes have been noted for their presentation,
0:08:59 > 0:09:03but he only just scraped through the last round.
0:09:03 > 0:09:06There's a lot of great cooks in this competition,
0:09:06 > 0:09:10but you just can't think about that because the moment you do,
0:09:10 > 0:09:12you're second-guessing yourself
0:09:12 > 0:09:14and there's already a lot of that going on anyway!
0:09:16 > 0:09:17What are you making?
0:09:17 > 0:09:20A loin of venison with a smoky pomme puree,
0:09:20 > 0:09:23cavolo nero with smoked duck
0:09:23 > 0:09:28and a chocolate red wine sauce and blackberry puree.
0:09:28 > 0:09:30Ooh! I like a bit of smokiness, Imran.
0:09:30 > 0:09:32- Fantastic.- Good luck. - Thank you very much.
0:09:37 > 0:09:39The issue right now for Imran is
0:09:39 > 0:09:41blackberries and chocolate with a piece of venison...
0:09:43 > 0:09:44..may be one step too far.
0:09:49 > 0:09:53Lorna has shone with her passion for British food.
0:09:56 > 0:09:59So, today, I'm making a grapefruit posset with
0:09:59 > 0:10:03an Aperol Spritz gel, some pink peppercorn shortbread...
0:10:04 > 0:10:09..candied grapefruit peel and some little meringue kisses.
0:10:11 > 0:10:14This is one of my favourite desserts that I make
0:10:14 > 0:10:17and it's my mum's favourite pudding, as well.
0:10:18 > 0:10:21Lorna's taking that grapefruit and turning it into a dessert.
0:10:23 > 0:10:26But grapefruit is bitter as well as sweet...
0:10:27 > 0:10:30..and that, in itself, is a challenge.
0:10:30 > 0:10:33You've got a very good idea about how all this looks at the end,
0:10:33 > 0:10:36- have you?- Yes, yeah. It's very pink!
0:10:41 > 0:10:44So far, Brodie has made an impression
0:10:44 > 0:10:46with an eclectic range of dishes.
0:10:48 > 0:10:50I am sort of pushing the boat out,
0:10:50 > 0:10:52but I figure it's the showstopper,
0:10:52 > 0:10:55it's a chance to be in the semifinal.
0:10:55 > 0:10:59If you don't sort of go for it at this stage in the competition,
0:10:59 > 0:11:01chances are you'll be near the drop.
0:11:03 > 0:11:05Brodie, you seem to be in a bit of a mess.
0:11:05 > 0:11:09- Yeah, I've made a wee bit of a mess. - What are you making?
0:11:09 > 0:11:13I'm making a poached pineapple, chocolate cone,
0:11:13 > 0:11:17chocolate mousse, chocolate crumb and a passion fruit ice cream.
0:11:17 > 0:11:19Does that mean there's three desserts on this plate?
0:11:19 > 0:11:22There are three major elements on the plate.
0:11:22 > 0:11:24Seriously, can you get all this done?
0:11:24 > 0:11:27It's going to be tight, but I'm going to hopefully give it a go.
0:11:30 > 0:11:33He's being adventurous. He's trying something new.
0:11:34 > 0:11:36I hope now that Brodie gives it enough time
0:11:36 > 0:11:39to get it on the plate with some elegance.
0:11:39 > 0:11:41I just can't get the Sellotape off the plastic.
0:11:43 > 0:11:46And it's a little bit malleable.
0:11:51 > 0:11:54Last four minutes!
0:12:07 > 0:12:10Two minutes, please! Two!
0:12:20 > 0:12:23OK, time's up. Please stop.
0:12:34 > 0:12:40Alison's showstopper dish is pigeon breast with a barbecue glaze,
0:12:40 > 0:12:45parsnip crisps, parsnips, sweetcorn puree,
0:12:45 > 0:12:48a pigeon, prune and bacon croquette,
0:12:48 > 0:12:52bacon jam and coriander oil.
0:12:52 > 0:12:55- I think it looks delightful. - Thank you.
0:13:01 > 0:13:06That pigeon is absolutely perfect.
0:13:07 > 0:13:09Cooked by someone who's got an absolute expert touch.
0:13:09 > 0:13:13To then get sweet bits of sweetcorn, a little bit of coarse coriander,
0:13:13 > 0:13:18little sweet, salty bits from that bacon jam -
0:13:18 > 0:13:20that's just absolutely delicious.
0:13:22 > 0:13:24THAT is great cooking.
0:13:25 > 0:13:28What I love about it - there's your identifiable style.
0:13:28 > 0:13:33It's seasoned well, it tastes great, it looks great, it smells great,
0:13:33 > 0:13:35it really, really works.
0:13:38 > 0:13:41I'm so happy. Yeah, I'm absolutely delighted.
0:13:41 > 0:13:43Great work.
0:13:43 > 0:13:45It was definitely my favourite thing
0:13:45 > 0:13:48out of everything I've cooked so far.
0:13:48 > 0:13:50I'm just so relieved. I'm so, so happy.
0:13:52 > 0:13:56Imran's dish is loin of venison,
0:13:56 > 0:14:01smoked pomme puree, cavolo nero with smoked duck breast lardons,
0:14:01 > 0:14:06blackberry puree and a chocolate and red wine sauce.
0:14:06 > 0:14:08That venison's not cooked enough.
0:14:08 > 0:14:11As a diner, I would probably send that back.
0:14:20 > 0:14:21I like your blackberry sauce.
0:14:21 > 0:14:24I like the sauce that you've made with the chocolate, as well -
0:14:24 > 0:14:26how it gives it a sweetness and a bitterness.
0:14:26 > 0:14:29I'd rather the venison was cooked some more
0:14:29 > 0:14:31and that cavolo nero,
0:14:31 > 0:14:34because of the salty smoked duck, is now too salty.
0:14:34 > 0:14:36OK.
0:14:36 > 0:14:39I think your potato is lovely. It's lovely and smooth. That's good.
0:14:39 > 0:14:41But the important thing is
0:14:41 > 0:14:44that central bit of venison is not cooked enough.
0:14:44 > 0:14:48- OK.- Erm, I don't like it, Imran.
0:14:48 > 0:14:50- Sorry.- Don't apologise.
0:14:53 > 0:14:55Didn't exactly go to plan.
0:14:55 > 0:14:56Yeah, not great.
0:14:58 > 0:15:01I gave it my shot. I gave it my shot.
0:15:03 > 0:15:07Faye has served loin of rabbit wrapped in pancetta,
0:15:07 > 0:15:10crispy rabbit kidneys, braised rabbit legs,
0:15:10 > 0:15:13on top of a pearl barley risotto,
0:15:13 > 0:15:17pea puree, and carrots cooked in Marsala.
0:15:30 > 0:15:32Your touch is fantastic.
0:15:32 > 0:15:35I mean, the soft rabbit inside the crispy Parma ham
0:15:35 > 0:15:36is an absolute delight.
0:15:36 > 0:15:38The little kidneys - delicious.
0:15:38 > 0:15:41The rabbit legs that you've got on the pearl barley - beautiful.
0:15:43 > 0:15:44Your flavours, I love.
0:15:44 > 0:15:46The way you've cooked your rabbit I think is fantastic.
0:15:46 > 0:15:49I even like your presentation,
0:15:49 > 0:15:51but I want your carrots cooked a bit more,
0:15:51 > 0:15:53and your pearl barley is hard.
0:15:57 > 0:15:59- That's good.- That was OK. - It was good. No, it was good.
0:15:59 > 0:16:03Be positive. You're not going home, don't worry.
0:16:03 > 0:16:08Jamie's dish is loin of lamb, shredded lamb shoulder,
0:16:08 > 0:16:11anchovy crumb, Parmesan pomme puree,
0:16:11 > 0:16:15pea puree, Parmesan crisps,
0:16:15 > 0:16:18braised gem lettuce and a lamb sauce.
0:16:25 > 0:16:27Your plate's too crowded,
0:16:27 > 0:16:31but its textures and flavours I find highly, highly enjoyable.
0:16:31 > 0:16:37Nice, big, meaty plate of lamb with salty and sweet undercurrents.
0:16:40 > 0:16:42You've got the right idea.
0:16:42 > 0:16:46I think you can afford just to leave a couple of bits off the plate.
0:16:48 > 0:16:49Thanks.
0:16:52 > 0:16:54I thought I cooked everything quite nicely,
0:16:54 > 0:16:56so, yeah, I was happy with how it went.
0:16:58 > 0:17:03Steve has served sous-vide cod loin with crispy cod skin,
0:17:03 > 0:17:06crab cannelloni with squid ink pasta,
0:17:06 > 0:17:11spiced tomato sauce and a squid ink mayonnaise.
0:17:11 > 0:17:13I'm tempted to stick a frame round it.
0:17:13 > 0:17:16- HE CHUCKLES - Look at it! Stunning piece of work!
0:17:23 > 0:17:26- STEVE GROANS - What have you got?
0:17:29 > 0:17:32That bit of crab claw is about a foot long!
0:17:32 > 0:17:33How did you miss that?
0:17:35 > 0:17:37Gregg's got crab shell in his cannelloni.
0:17:39 > 0:17:42Saying that, I think this is fantastic, Steve.
0:17:43 > 0:17:45The fish is cooked beautifully -
0:17:45 > 0:17:48lightly salted, finished in the water bath, and it falls apart.
0:17:48 > 0:17:50I love those crab cannelloni
0:17:50 > 0:17:52and then the sharpness of your mayonnaise underneath.
0:17:54 > 0:17:58That's lovely. That's absolutely fantastic.
0:17:58 > 0:18:00So brilliantly designed, so well cooked.
0:18:00 > 0:18:03Mate, you are a talent. You are a real talent.
0:18:03 > 0:18:06Please don't let something as silly as this happen ever again.
0:18:06 > 0:18:08I'm gutted about that, to be honest.
0:18:12 > 0:18:15I'm just kicking myself for doing that. So silly.
0:18:15 > 0:18:19But obviously that was pretty... pretty good feedback otherwise.
0:18:21 > 0:18:25Giovanna's rump of lamb is served with crispy lamb sweetbreads,
0:18:25 > 0:18:28Jerusalem artichoke puree
0:18:28 > 0:18:33with girolles, farro, black garlic puree and a lamb jus.
0:18:40 > 0:18:42The sweetbread with the artichoke puree
0:18:42 > 0:18:46and the mushrooms and the farro and all the sauce together is fantastic.
0:18:46 > 0:18:50I'd feast on those sweetbreads all day long.
0:18:50 > 0:18:53- The lamb, it's getting lost.- OK.
0:18:53 > 0:18:54I'm happy with it.
0:18:54 > 0:18:57The only thing that's missing for me is a glass of red wine.
0:19:05 > 0:19:09- Could have been so much worse. - It was good. It was good.
0:19:09 > 0:19:10Thanks, babe.
0:19:12 > 0:19:14Lyndsay's fillet of beef
0:19:14 > 0:19:18is topped with an oyster wrapped in filo pastry
0:19:18 > 0:19:24and served with pommes Anna, charred cabbage, salsify, girolles,
0:19:24 > 0:19:27bone marrow and an oyster sabayon.
0:19:34 > 0:19:37- How do you want that beef cooked? - I do like it black and blue.
0:19:37 > 0:19:39That's what you did - black and blue.
0:19:45 > 0:19:46Love your pommes Anna.
0:19:46 > 0:19:49I think your pommes Anna is really, really lovely.
0:19:49 > 0:19:51The rest of the dish is really confused.
0:19:51 > 0:19:55I can't taste the oyster in the sauce at all.
0:19:55 > 0:19:56And the cabbage -
0:19:56 > 0:19:59I'm not a fan of burnt cabbage, I'm sorry to say.
0:19:59 > 0:20:03- Sorry.- There are things I like. I like the oyster sauce,
0:20:03 > 0:20:06like the pommes Anna, I love salsify.
0:20:06 > 0:20:08I find the mushrooms slightly overcooked
0:20:08 > 0:20:12and I don't like the discs of bone marrow on their own.
0:20:12 > 0:20:15- Sorry.- There's positives and negatives there,
0:20:15 > 0:20:18but I suppose you wanted positives and positives, didn't you?
0:20:22 > 0:20:25'Ugh! Yeah, a bit gutted after that.'
0:20:25 > 0:20:26I mean, it wasn't all bad,
0:20:26 > 0:20:29but it definitely could have been a lot better.
0:20:29 > 0:20:34- Not too bad. Not too bad. - What?! It was terrible!
0:20:35 > 0:20:40Brodie's dessert is poached pineapple with rum caramel,
0:20:40 > 0:20:43chocolate mousse topped with chocolate crumb
0:20:43 > 0:20:45and passion fruit ice cream.
0:20:47 > 0:20:48You're looking kind of glum, Brodie.
0:20:48 > 0:20:52Yeah, that's because I was supposed to have a tempered chocolate cone,
0:20:52 > 0:20:53which didn't work.
0:21:01 > 0:21:04All three of those things are delicious,
0:21:04 > 0:21:05but they don't all go together.
0:21:05 > 0:21:09I can't see me dipping a pineapple into a chocolate mousse
0:21:09 > 0:21:11and putting a splodge of ice cream across the top and...
0:21:11 > 0:21:14I can't see that happening, but all three of them are delicious.
0:21:14 > 0:21:16HE CHUCKLES
0:21:16 > 0:21:19Love the ice cream. Smooth, absolutely delicious.
0:21:19 > 0:21:21Your chocolate mousse is light as an angel.
0:21:21 > 0:21:24The pineapple - sugary and sweet - cooked all the way through.
0:21:24 > 0:21:25Absolutely wonderful.
0:21:26 > 0:21:31The problem is we've asked for one showstopper, and this isn't.
0:21:31 > 0:21:33I like your cooking, but it's confused.
0:21:36 > 0:21:39I'm pleased that they liked my cooking.
0:21:39 > 0:21:42It's just the combinations that were not quite there.
0:21:43 > 0:21:48Saliha's trio of Indian desserts includes mishti doi,
0:21:48 > 0:21:51a baked yoghurt topped with pistachio and almond,
0:21:51 > 0:21:55kulfi, an Indian ice cream with almond and blackberry,
0:21:55 > 0:21:57and a traditional fritter called jalebis,
0:21:57 > 0:22:00that have been flavoured with apple,
0:22:00 > 0:22:02all served with a masala chai.
0:22:03 > 0:22:05You have your own individual style and I praise you for it.
0:22:13 > 0:22:16The fritters - I find the apple a little bit sharp.
0:22:16 > 0:22:18Your yoghurt is grainy for me.
0:22:18 > 0:22:20So, I don't mind the flavour, but it's grainy.
0:22:20 > 0:22:22I do, however, like
0:22:22 > 0:22:24the flavour of the kulfi.
0:22:24 > 0:22:26I like that fruit going into almonds and it ends almost savoury.
0:22:26 > 0:22:28OK.
0:22:28 > 0:22:31I like the colours, actually. I like the colours a lot.
0:22:31 > 0:22:32And I like your ambition.
0:22:32 > 0:22:36Saying that, it needs more flavour of the roasted pistachios.
0:22:36 > 0:22:39It needs more flavour of rose-water.
0:22:39 > 0:22:40Mm. I did tone it down
0:22:40 > 0:22:43because I thought you might think it was too much.
0:22:45 > 0:22:48It didn't go quite as I wanted it to.
0:22:48 > 0:22:52I really wanted them to enjoy it, but unfortunately they didn't.
0:22:54 > 0:22:57Finally, it's Lorna with a grapefruit posset
0:22:57 > 0:23:01topped with scorched grapefruit, candied grapefruit peel,
0:23:01 > 0:23:05Aperol Spritz gel, candy-striped meringues,
0:23:05 > 0:23:09pink peppercorn shortbread and toasted almonds.
0:23:17 > 0:23:21I love pink grapefruit and I like the texture of the meringues
0:23:21 > 0:23:24when they explode in your mouth and I want more of that,
0:23:24 > 0:23:29but the posset itself is very, very, very sweet.
0:23:31 > 0:23:33It's too sweet for me.
0:23:33 > 0:23:36There's not enough bitterness to balance all that sugar,
0:23:36 > 0:23:38and I've got a real sweet tooth!
0:23:40 > 0:23:43There's nothing on that plate that I was disappointed with.
0:23:43 > 0:23:47I'd happily eat it, so if they don't like it, tough!
0:23:56 > 0:24:00Some great dishes in this round and some not so great.
0:24:00 > 0:24:03The question is, who's not quite up to the mark?
0:24:03 > 0:24:06Who's struggling with the pace?
0:24:06 > 0:24:07A couple of star dishes today.
0:24:07 > 0:24:10Alison absolutely nailed it
0:24:10 > 0:24:12with that pigeon and the sweetcorn puree and parsnips,
0:24:12 > 0:24:17and Steve nailed it with his cod with the cannelloni of crab.
0:24:17 > 0:24:21I'm willing to overlook the fact he nearly had one of me dentures out!
0:24:21 > 0:24:23Those two have got to march straight into a semifinal.
0:24:23 > 0:24:26For me, there's two other people who should go straight through
0:24:26 > 0:24:30to the next round - Jamie and Faye did very well indeed.
0:24:30 > 0:24:34Faye is, and always has been, a fantastic cook.
0:24:34 > 0:24:37Jamie with his lamb and his Parmesan potatoes.
0:24:37 > 0:24:39Absolutely loved that lamb.
0:24:39 > 0:24:42Loved the flavours, loved the Parmesan running through the puree.
0:24:42 > 0:24:43Are we going to put Jamie through?
0:24:43 > 0:24:45Jamie goes through to the next round.
0:24:45 > 0:24:47- What about Giovanna? - Giovanna's good enough.
0:24:47 > 0:24:50Giovanna's got style, she's growing in structure
0:24:50 > 0:24:52and her food's becoming more and more sophisticated.
0:24:52 > 0:24:54For me, Giovanna goes through.
0:24:54 > 0:24:55Can I just put a hand up for Brodie?
0:24:55 > 0:24:58He didn't manage to get his tempered chocolate cone on a plate,
0:24:58 > 0:25:01however, the three things individually...
0:25:01 > 0:25:04The pineapple, the passion fruit ice cream was lovely,
0:25:04 > 0:25:05and his mousse was superb.
0:25:05 > 0:25:09We've got six through. We now have a discussion about four.
0:25:12 > 0:25:14Saliha with her desserts...
0:25:16 > 0:25:19..Imran with his venison and cavolo nero,
0:25:19 > 0:25:22Lyndsay with her fillet of beef
0:25:22 > 0:25:26and Lorna with her grapefruit posset -
0:25:26 > 0:25:29all of those dishes had issues.
0:25:29 > 0:25:32Who stays and who goes home? We're going to lose one right now.
0:25:34 > 0:25:37I definitely don't feel completely safe at all.
0:25:37 > 0:25:40There's a definite chance that I could be the one going home today.
0:25:42 > 0:25:46I don't want to go through banking on somebody else messing up.
0:25:46 > 0:25:49I want to go through because I've done a good job.
0:25:51 > 0:25:55I'm quite worried. I think it might be the end of the road.
0:25:55 > 0:25:56I hope it's not
0:25:56 > 0:25:59because I really want to be able to show a little bit more.
0:26:01 > 0:26:02It would be rubbish to go home,
0:26:02 > 0:26:05but I don't think I'm going to be top of the class today,
0:26:05 > 0:26:06unfortunately.
0:26:19 > 0:26:22We said at the beginning one of you would be leaving us.
0:26:22 > 0:26:24We've made that decision.
0:26:31 > 0:26:33The person leaving us...
0:26:49 > 0:26:51..is Imran.
0:26:52 > 0:26:54- Imran, thank you very much. - It's all right. It's all right.
0:26:54 > 0:26:55Well done, guys.
0:26:58 > 0:27:01Bizarrely, oddly relieved.
0:27:01 > 0:27:04It's been fantastic. I was in the last ten.
0:27:04 > 0:27:07I'm really proud of that. I've had a blast.
0:27:19 > 0:27:21Oh, it's such a relief!
0:27:21 > 0:27:24It was literally by the skin of my teeth today, I think.
0:27:26 > 0:27:29I can't believe it! I'm a semifinalist!
0:27:30 > 0:27:35Honestly, this is the most surreal feeling in the entire world.
0:27:35 > 0:27:39I cannot wait. I'm so excited to see what's coming up in the semifinals.
0:27:46 > 0:27:50Next week, it's the semifinals,
0:27:50 > 0:27:52and the contestants will be pushed
0:27:52 > 0:27:56beyond anything they have experienced before.
0:27:58 > 0:27:59Action!
0:27:59 > 0:28:01Come on, come on, come on, come on, come on!
0:28:03 > 0:28:05It's a sensational combination.
0:28:08 > 0:28:12This is one of the loveliest things I've ever eaten on this show.
0:28:12 > 0:28:14This is a brilliant dish...
0:28:14 > 0:28:15in about three hours' time.