0:00:02 > 0:00:04It's the MasterChef semifinals.
0:00:06 > 0:00:09After five weeks of intense competition,
0:00:09 > 0:00:11only the nine best cooks remain.
0:00:11 > 0:00:15Can you believe it? Semifinals already.
0:00:15 > 0:00:18The cooks are getting better, the dishes are getting amazing,
0:00:18 > 0:00:21the challenges are about to get a lot tougher.
0:00:22 > 0:00:27Over the next week, they will face some of their most daunting challenges.
0:00:27 > 0:00:29Come on, come on, come on, come on, come on.
0:00:29 > 0:00:31I think there will be food out,
0:00:31 > 0:00:33but it's going to come with a huge slice of panic.
0:00:36 > 0:00:39It's just mouthful after mouthful of just pure joy.
0:00:41 > 0:00:44I can't believe I'm a semifinalist on MasterChef.
0:00:44 > 0:00:46Can I say that? I can now.
0:00:46 > 0:00:47Am I? Yeah.
0:00:47 > 0:00:48'It has got harder and harder'
0:00:48 > 0:00:52as every round has gone on and everyone has got so much better.
0:00:52 > 0:00:55Everyone's food is good, it's just who nails it.
0:00:55 > 0:00:58No jagged edges anywhere, just perfection on a plate,
0:00:58 > 0:01:00that is the target.
0:01:00 > 0:01:01'You know what you really, really want,'
0:01:01 > 0:01:06but you're just a little bit too scared to dream for it, really.
0:01:08 > 0:01:12Our nine best cooks all fighting it out because one of them is going to
0:01:12 > 0:01:13be our champion.
0:01:31 > 0:01:34Welcome to MasterChef semifinal.
0:01:35 > 0:01:39You should feel very, very proud, congratulations.
0:01:40 > 0:01:43In front of you is your favourite ingredient.
0:01:44 > 0:01:49Your job is to elevate your favourite ingredient into an
0:01:49 > 0:01:52extraordinary plate of food.
0:01:52 > 0:01:55At the end of this, one of you is going home.
0:01:56 > 0:01:59Ladies and gentlemen, 90 minutes,
0:01:59 > 0:02:01let's cook.
0:02:11 > 0:02:13Lorna has a great repertoire.
0:02:13 > 0:02:17She is full of enthusiasm for the food of Great Britain.
0:02:20 > 0:02:23When I started off, it was just a bit of fun.
0:02:23 > 0:02:25And now, it's just completely taken over my life.
0:02:28 > 0:02:29What's your favourite ingredient?
0:02:29 > 0:02:31My favourite ingredient is rhubarb.
0:02:33 > 0:02:37I love it, I love the taste, I love the smell, I love the texture.
0:02:37 > 0:02:39I have rhubarb everything at my house.
0:02:39 > 0:02:40I love rhubarb.
0:02:40 > 0:02:43Love rhubarb! What are you making?
0:02:43 > 0:02:48Kind of a set custard and I'm serving that with a ginger crumble,
0:02:48 > 0:02:50some honey-roasted rhubarb,
0:02:50 > 0:02:53a rhubarb and ginger puree, rhubarb jelly,
0:02:53 > 0:02:57some rhubarb crisps and a rhubarb and custard shard.
0:02:57 > 0:02:59I don't think I've ever seen rhubarb used in that many ways.
0:03:02 > 0:03:04Lorna is using champagne rhubarb,
0:03:04 > 0:03:07it's very, very light and sometimes can be a bit too sharp.
0:03:07 > 0:03:10The thing is - you also don't want it too sweet.
0:03:10 > 0:03:13She has now got to elevate rhubarb and custard into something
0:03:13 > 0:03:14absolutely special.
0:03:19 > 0:03:21Steve is definitely our technical cook.
0:03:23 > 0:03:27The last round, that cod and the prawn sauce, oh, my!
0:03:29 > 0:03:31So, I'm doing rhubarb today.
0:03:31 > 0:03:33Not rhubarb, that's what she's doing!
0:03:33 > 0:03:36I've got it stuck in my head, I've been listening to her go on about
0:03:36 > 0:03:38- it for the last ten minutes!- No!
0:03:38 > 0:03:40You said it now, you have to cook rhubarb.
0:03:40 > 0:03:42You have to do it now!
0:03:42 > 0:03:45- Right, Steve, what is your favourite ingredient?- Beetroot.- Ah! Why?
0:03:45 > 0:03:48A few years ago, I was lucky enough to have a little vegetable patch in
0:03:48 > 0:03:51my back garden and thought I would try my hand at growing some veg and
0:03:51 > 0:03:53actually the only thing I managed to grow was beetroot.
0:03:53 > 0:03:56I had tonnes of the stuff, so I was making beetroot pickles,
0:03:56 > 0:03:58beetroot curries, beetroot risottos, beetroot you name it,
0:03:58 > 0:04:00I made it with beetroot.
0:04:01 > 0:04:05What Steve is talking about is making a risotto and adding to that
0:04:05 > 0:04:09a vegetable puree. He is making it with golden beetroot,
0:04:09 > 0:04:12serving it with roasted beetroot, he's got an apple jelly.
0:04:12 > 0:04:15I hope it's not too much like baby food.
0:04:15 > 0:04:1630 minutes gone.
0:04:16 > 0:04:18One hour left.
0:04:23 > 0:04:27Giovanna loves the food of Italy and that's the food she does best, John,
0:04:27 > 0:04:30cooking with Italian ingredients.
0:04:30 > 0:04:32Getting everything right is the most important thing.
0:04:32 > 0:04:37You cannot mess up now, there is no room for error at all.
0:04:40 > 0:04:42Giovanna, favourite ingredient.
0:04:42 > 0:04:45- Fennel.- Oh!
0:04:45 > 0:04:49I love fennel. My mum used to put it in loads of stuff and I put it in everything.
0:04:49 > 0:04:52I think it's really versatile, so I'm using the bulb, the stalks,
0:04:52 > 0:04:56the fronds, the seeds and fennel pollen today.
0:04:56 > 0:04:59- And what's your dish?- So, I'm making a fennel panna cotta.
0:05:00 > 0:05:02I'm making a fennel pollen tuille.
0:05:02 > 0:05:06I'm compressing the greener parts of the stalk and making a blackcurrant curd.
0:05:06 > 0:05:10I can't wait to try a fennel panna cotta.
0:05:10 > 0:05:12- Good.- I hope your wobble is splendid.
0:05:12 > 0:05:14I hope that too.
0:05:16 > 0:05:19Fennel is a bulb and therefore it's a bit damp and very, very earthy.
0:05:19 > 0:05:22As a dessert, does it really work?
0:05:22 > 0:05:24I'm not quite sure.
0:05:30 > 0:05:32I think I've definitely exceeded expectations.
0:05:32 > 0:05:36I've done a few things that the judges gave me great comments on,
0:05:36 > 0:05:38the last dish in particular,
0:05:38 > 0:05:41but then immediately your mind just goes in to -
0:05:41 > 0:05:43"How do I do better than that?"
0:05:46 > 0:05:48This was actually really tricky,
0:05:48 > 0:05:52like, I had 100 different ideas and I ended up settling on lamb.
0:05:52 > 0:05:55I'm using the loin, I'm going to serve that with
0:05:55 > 0:05:57some shaved fennel, aubergine,
0:05:57 > 0:06:02caviar and a mint yoghurt and I'm also going to do a lamb neck pie.
0:06:02 > 0:06:04- Whoa!- Yeah.
0:06:04 > 0:06:06How do you make sure that's cooked properly?
0:06:06 > 0:06:09I have to cook it in an hour and a half but I'm using a pressure cooker.
0:06:09 > 0:06:12Pie top and bottom or just pastry case top?
0:06:12 > 0:06:14- Top and bottom.- Get you!
0:06:14 > 0:06:16Are you going to get this done?
0:06:16 > 0:06:19Hopefully, yeah.
0:06:19 > 0:06:22The biggest risk factor is probably the pie.
0:06:22 > 0:06:25That whole process will easily take an hour and 15 minutes,
0:06:25 > 0:06:29so I have very little margin for kind of error.
0:06:30 > 0:06:3245 minutes left, please.
0:06:40 > 0:06:44Jamie loves the classics from all around the world and when he gets it
0:06:44 > 0:06:46right, it is absolutely brilliant.
0:06:47 > 0:06:51Wine has been a huge part of my life over the last ten years.
0:06:51 > 0:06:55If there was one thing that I was going to get to eat or drink for the
0:06:55 > 0:06:57rest of my life, Sauturnes would be up there.
0:06:58 > 0:07:01It's an expensive bottle, this, I've only ever had it to drink,
0:07:01 > 0:07:03I've never had a dessert made with it.
0:07:03 > 0:07:07- What are you going to do?- I'm going to take the four flavours that you
0:07:07 > 0:07:10classically find in a Sauturnes, for me, which are apricot, orange,
0:07:10 > 0:07:15saffron and caramel, and I'm going to make an apricot tarte Tatin with
0:07:15 > 0:07:18an orange and saffron ice cream,
0:07:18 > 0:07:22a little orange and saffron cream on the side and a poached apricot.
0:07:22 > 0:07:25I share your love of this ingredient,
0:07:25 > 0:07:28and I am keeping my fingers crossed that you get all of that done.
0:07:28 > 0:07:29Thank you.
0:07:31 > 0:07:35Jamie has cleverly taken his favourite ingredient and then pulled
0:07:35 > 0:07:38it apart into flavour profiles.
0:07:38 > 0:07:41Very, very clever. Or it could be very, very dangerous.
0:07:41 > 0:07:45Cos is he actually showcasing Sauturnes or is he just showcasing his skill?
0:07:47 > 0:07:49HE EXHALES
0:07:52 > 0:07:55I absolutely love Faye's style,
0:07:55 > 0:07:59I think her best food has come straight from her farmhouse kitchen
0:07:59 > 0:08:01and I love it.
0:08:03 > 0:08:06My favourite ingredient is pork.
0:08:06 > 0:08:10I'm very lucky enough, we can produce a lot of our own pork at home.
0:08:10 > 0:08:12Why do you love pork?
0:08:12 > 0:08:14It's so versatile.
0:08:14 > 0:08:18You can have a bacon sandwich, you know, and anything in between.
0:08:18 > 0:08:20How are you going to use the pork today?
0:08:20 > 0:08:25I have got a pork tenderloin, a little Scotch egg, some little
0:08:25 > 0:08:28black pudding bonbons, I have got belly in the oven.
0:08:28 > 0:08:31Mate, this is a real celebration of the pig.
0:08:31 > 0:08:34It certainly is, yeah.
0:08:34 > 0:08:36I'm confident in the flavours.
0:08:36 > 0:08:38I'm not confident about the presentation of it.
0:08:38 > 0:08:40But it is a nice dish.
0:08:40 > 0:08:43So we will just have to wait and see.
0:08:43 > 0:08:45SHE GIGGLES
0:08:45 > 0:08:47This is the most horrible job.
0:08:47 > 0:08:49Why did I decide to do this?
0:08:49 > 0:08:5130 minutes left.
0:08:56 > 0:09:00Very few cooks I have seen are as exciting and creative as Lyndsay.
0:09:00 > 0:09:02Her knowledge is incredible.
0:09:02 > 0:09:05She crams twice more cooking in than most contestants you will ever meet.
0:09:07 > 0:09:10I have certainly noticed that the critique from the judges has got a
0:09:10 > 0:09:11lot more severe.
0:09:12 > 0:09:15It was really hard to start with and it's just getting harder.
0:09:18 > 0:09:20My favourite ingredient is seaweed.
0:09:20 > 0:09:23I love, love, love Japanese food.
0:09:23 > 0:09:26Sushi and Japanese food is quite healthy.
0:09:26 > 0:09:29It's really good before you do a big gig and you've got to play lots of drums.
0:09:29 > 0:09:32What's the dish you're making with seaweed?
0:09:32 > 0:09:35Some seared tuna on a seaweed salad,
0:09:35 > 0:09:39with courgette flowers stuffed with scallop, crab mousse.
0:09:39 > 0:09:41I'm making a sort of dashi broth
0:09:41 > 0:09:44and I'm doing a little bit of crispy seaweed on top.
0:09:44 > 0:09:46Can I ask you, do you like Japanese food?
0:09:46 > 0:09:48I love the food of Japan.
0:09:51 > 0:09:53I think it could be really, really wonderful.
0:09:53 > 0:09:56But will there be enough seaweed amongst that broth,
0:09:56 > 0:09:58is there enough seaweed on show?
0:10:00 > 0:10:03You have 20 minutes left, all right, mate, 20 minutes.
0:10:03 > 0:10:0420 minutes, please.
0:10:20 > 0:10:23Saliha has a style I have never seen before.
0:10:23 > 0:10:27It is the food of Pakistan and the food of North Africa coming together
0:10:27 > 0:10:30and it is absolutely fascinating.
0:10:30 > 0:10:33I already feel a lot more confident today,
0:10:33 > 0:10:35because I've got my spice box.
0:10:35 > 0:10:39So as soon as I get my turmeric and my chillies, I'm in heaven.
0:10:39 > 0:10:41I'm like - "OK, now I'm sorted."
0:10:45 > 0:10:48You've used so many ingredients in this competition already,
0:10:48 > 0:10:51I'm scared to ask you what your favourite one is.
0:10:51 > 0:10:54Cauliflower is my favourite ingredient.
0:10:54 > 0:10:56You're featuring cauliflower yet you've got a mango on the go.
0:10:56 > 0:10:57What is your dish?
0:10:57 > 0:11:01Basically a trio of cauliflower-based Indian canapes.
0:11:01 > 0:11:04One is a cauliflower paratha with a curry,
0:11:04 > 0:11:06the other is cauliflower rice
0:11:06 > 0:11:08with dhal and a cauliflower pakora.
0:11:08 > 0:11:12And the third is a potato and cauliflower tikki,
0:11:12 > 0:11:15which is like a croquette. And I am serving that with mango chutney and coriander chutney.
0:11:15 > 0:11:19So again, we've got an array of stuff.
0:11:19 > 0:11:23We have an array of stuff but this time everything in one
0:11:23 > 0:11:25will match the other.
0:11:29 > 0:11:33We've got a mixture and a feast of cauliflower spiced in many different
0:11:33 > 0:11:36ways. The thing for Saliha is we know she spices really well,
0:11:36 > 0:11:38we know she flavours really well,
0:11:38 > 0:11:40but how is it going to look on a plate?
0:11:45 > 0:11:49The last round, Brodie showed us he's got technique,
0:11:49 > 0:11:52he's got style and wow, has he got one amazing palate.
0:11:52 > 0:11:55But he needs to be able bring a plate together.
0:11:56 > 0:11:58I really like my dish today.
0:11:58 > 0:12:02How are they, actually? I haven't tried them.
0:12:02 > 0:12:03I have confidence in it.
0:12:03 > 0:12:05But ultimately,
0:12:05 > 0:12:09it's down to the judges and you've got to hope that they concur.
0:12:13 > 0:12:17Brodie, you did it, mate - from the kidney curry to a semifinalist.
0:12:17 > 0:12:20I know, it's quite remarkable, really.
0:12:20 > 0:12:23- How did that happen?- Brodie, what's your favourite ingredient?
0:12:23 > 0:12:27I've chosen ginger because it's not synonymous with a savoury or a sweet
0:12:27 > 0:12:32dish. It's a mainstay in my flat, where I'm always using it for Indian
0:12:32 > 0:12:36curries, Thai curries and I'm using it in a pudding today.
0:12:36 > 0:12:41- What's your dish?- I'm doing a ginger pudding with a butterscotch sauce,
0:12:41 > 0:12:44gingerbread ice cream and a ginger crumb.
0:12:44 > 0:12:46You had a dessert before with four bits
0:12:46 > 0:12:47and managed to get three of them up.
0:12:47 > 0:12:50Yep. And I'm doing four again and I'm running out of time.
0:12:50 > 0:12:52Are you repeating the same mistakes as last time?
0:12:52 > 0:12:55Hopefully not. I thought I had a good amount of time but I
0:12:55 > 0:12:57really need to get this on now.
0:13:00 > 0:13:03I think he's got a great dessert ready to go.
0:13:03 > 0:13:07Really nothing could go wrong with this except for Brodie.
0:13:07 > 0:13:10The problem is that Brodie and timings are not very good friends.
0:13:11 > 0:13:13You've only got ten minutes left, guys.
0:13:32 > 0:13:35As you can see, it's not quite ready, but that was just a test.
0:13:35 > 0:13:38You wouldn't want it overdone, would you?
0:13:38 > 0:13:40(I'd just like it done.)
0:13:40 > 0:13:41BRODIE CHUCKLES
0:13:43 > 0:13:45You have only four minutes.
0:14:07 > 0:14:09Time's up. Stop, please.
0:14:09 > 0:14:10Stop.
0:14:14 > 0:14:18How are you doing, sweetheart? I love your plate.
0:14:18 > 0:14:19My things fell down.
0:14:19 > 0:14:22It was standing up and as he went, "time" - they went, like...
0:14:25 > 0:14:27Faye's dish is pork loin...
0:14:28 > 0:14:32..braised belly, black pudding bonbon
0:14:32 > 0:14:35and Scotch egg.
0:14:35 > 0:14:39Served with apple puree, cider and chorizo sauce,
0:14:39 > 0:14:41and charred baby leeks.
0:14:46 > 0:14:48There. Look at that.
0:14:48 > 0:14:49SHE SIGHS
0:14:55 > 0:14:58Your fillet of pork, beautifully cooked, still pink.
0:14:58 > 0:15:00Your sauce is fantastic.
0:15:00 > 0:15:03The cooking is sound as a pound.
0:15:03 > 0:15:05Thank you.
0:15:05 > 0:15:07Your Scotch egg is meaty and spicy.
0:15:07 > 0:15:10The pork belly is absolutely divine.
0:15:10 > 0:15:13It's easy to see that you love to cook pork,
0:15:13 > 0:15:16because this is absolutely delicious.
0:15:18 > 0:15:20Really nervous coming into the round,
0:15:20 > 0:15:22just because there is so much pressure now.
0:15:22 > 0:15:24That couldn't have gone any better for me.
0:15:24 > 0:15:26I'm really, really pleased.
0:15:26 > 0:15:30Lyndsay's dish is a seaweed salad
0:15:30 > 0:15:34with sesame-seared tuna, ikura gunkan,
0:15:34 > 0:15:39or salmon roe sushi, a courgette flower stuffed with scallop mousse,
0:15:39 > 0:15:41and asparagus.
0:15:43 > 0:15:45Served with a dashi broth.
0:15:52 > 0:15:54The tuna is nice.
0:15:54 > 0:15:56The seaweed salad is nice.
0:15:57 > 0:15:59But there's nothing wow in it.
0:15:59 > 0:16:03I feel as though it needs more layers, more contrast,
0:16:03 > 0:16:06both in texture and also in flavour.
0:16:06 > 0:16:09I find myself craving a flavour explosion,
0:16:09 > 0:16:12whether that be heat or sharp pickling.
0:16:12 > 0:16:14I think it's very, very pleasant.
0:16:14 > 0:16:16I don't think it's setting the world on fire.
0:16:17 > 0:16:19I don't think I've done amazingly well.
0:16:19 > 0:16:22They didn't say, "Oh, it's all perfect", and stuff like that.
0:16:22 > 0:16:24But you know... Dunno!
0:16:24 > 0:16:25SHE CHUCKLES
0:16:28 > 0:16:32Saliha has celebrated her favourite ingredient, cauliflower.
0:16:32 > 0:16:37By making a cauliflower stuffed paratha with Banarasi,
0:16:37 > 0:16:39cauliflower and tamarind curry,
0:16:39 > 0:16:43cauliflower rice with dhal and cauliflower fritters.
0:16:45 > 0:16:49And a cauliflower croquette with mango chutney and hot green relish.
0:16:57 > 0:17:01Delicious. Every single tiny, little bit is delicious.
0:17:01 > 0:17:05What I love about it is that the cauliflower is done in so many
0:17:05 > 0:17:09different ways. And every single bit has been matched with a sauce or a
0:17:09 > 0:17:12flavouring absolutely perfectly. Saliha, magical.
0:17:12 > 0:17:13Oh, thank you.
0:17:13 > 0:17:16The flavours across this plate are delightful.
0:17:16 > 0:17:18They punch above their weight,
0:17:18 > 0:17:21yet the whole dish is so light and so delicate.
0:17:25 > 0:17:27Oh! So excited!
0:17:29 > 0:17:32You feel like you're a school kid who's done something really good and
0:17:32 > 0:17:35is given - a teacher gave them a sweetie, or something!
0:17:39 > 0:17:42Steve has made beetroot risotto,
0:17:42 > 0:17:47with roasted baby beets, curd cheese,
0:17:47 > 0:17:50beet crisps, apple gel
0:17:50 > 0:17:53and beetroot and balsamic puree.
0:18:01 > 0:18:06Beetroot, goat's curd, radishes, apple, apple gel,
0:18:06 > 0:18:09a beetroot puree down the centre, I think it's absolutely delicious.
0:18:09 > 0:18:11My issue is the risotto.
0:18:13 > 0:18:16It has the texture of baby food.
0:18:16 > 0:18:19But you've got puree running through the rice, which means it's very,
0:18:19 > 0:18:22very loose. You know how to plate up a dish, that's for sure.
0:18:22 > 0:18:25That looks amazing. Absolutely amazing.
0:18:25 > 0:18:28That earthy beetroot with the creamy goat's curd -
0:18:28 > 0:18:30absolutely delightful.
0:18:30 > 0:18:33That risotto is going to take some getting used to.
0:18:36 > 0:18:39It was a bit mixed, wasn't it?
0:18:39 > 0:18:41Obviously the risotto was meant to be the main bit,
0:18:41 > 0:18:44and they didn't really like that. So I'm a bit gutted.
0:18:48 > 0:18:53Alison has cooked loin of lamb and a lamb neck pie,
0:18:53 > 0:18:58served with aubergine puree, roasted tomatoes, fennel shavings,
0:18:58 > 0:19:01olive puree and mint yoghurt.
0:19:12 > 0:19:18I love, love, love, love, love the lamb, the olive, the fennel,
0:19:18 > 0:19:23aubergine puree, and that yoghurt underneath is sensational.
0:19:24 > 0:19:27Why there's a pie on the side, I'm not quite sure!
0:19:27 > 0:19:30For me, that buttery puff pastry just doesn't work with the rest of
0:19:30 > 0:19:32the dish.
0:19:32 > 0:19:35I think your pie is magnificent.
0:19:35 > 0:19:38I can't find anything on that plate to match it.
0:19:38 > 0:19:40I'm desperate to dip it into something.
0:19:40 > 0:19:43And everything I dip it into is too strong for it.
0:19:45 > 0:19:50I just felt so obligated to have another bit of lamb on the plate in
0:19:50 > 0:19:53some form. Yeah, now looking back,
0:19:53 > 0:19:55it just seems silly, really.
0:19:56 > 0:19:57Yeah.
0:19:57 > 0:20:02Giovanna has made a fennel panna cotta, compressed fennel,
0:20:02 > 0:20:05a fennel pollen tuile...
0:20:06 > 0:20:09..a fennel crumb
0:20:09 > 0:20:11and a blackcurrant curd.
0:20:20 > 0:20:23The fennel as a dessert...
0:20:23 > 0:20:26works, absolutely works. It's liquorice.
0:20:26 > 0:20:30And with that real hit of blackcurrant, it's a lovely match.
0:20:31 > 0:20:33I love that.
0:20:33 > 0:20:37So you sort of go from sort of grown-up Dutch salty liquorice,
0:20:37 > 0:20:40into an absolute kidtastic bag of sweets, stuck your hand in,
0:20:40 > 0:20:43shove as many Liquorice Allsorts in your mouth as you possibly can,
0:20:43 > 0:20:45all-at-once type treat!
0:20:45 > 0:20:46Mm!
0:20:48 > 0:20:50I'm literally on top of the world
0:20:50 > 0:20:54to get those comments at this point.
0:20:54 > 0:20:57SHE SIGHS
0:20:57 > 0:20:59Jamie has made an apricot tarte Tatin.
0:21:03 > 0:21:06An apricot poached in Sauternes,
0:21:06 > 0:21:09A Sauternes orange and saffron cream.
0:21:10 > 0:21:12An orange mascarpone ice cream
0:21:12 > 0:21:16and a Sauternes caramel sauce.
0:21:24 > 0:21:28I don't pick up the flavour of that beautiful famous dessert wine.
0:21:29 > 0:21:31However, I do pick up a fair slice
0:21:31 > 0:21:35of delicious throughout your dessert!
0:21:35 > 0:21:38That's for sure. It's almost deep with orange and caramel sauce.
0:21:40 > 0:21:43This is not a Sauternes dessert.
0:21:43 > 0:21:46The whole thing is a celebration of apricots and orange.
0:21:46 > 0:21:48But a very, very well-made dessert at that.
0:21:51 > 0:21:53You know, they liked the dessert.
0:21:53 > 0:21:54They enjoyed that.
0:21:54 > 0:21:57So that was the one positive I can take.
0:21:59 > 0:22:03Brodie has made a ginger pudding,
0:22:03 > 0:22:05with a ginger crumb,
0:22:05 > 0:22:10gingerbread ice cream and butterscotch creme anglaise.
0:22:17 > 0:22:20You set out to highlight ginger.
0:22:20 > 0:22:22You have most certainly done that, mate.
0:22:22 > 0:22:23Most certainly done that.
0:22:23 > 0:22:26You've made a good sponge, you've made a very good custard.
0:22:26 > 0:22:28Your ice cream is absolutely divine.
0:22:30 > 0:22:31I love the ferocity.
0:22:31 > 0:22:35And that, with the sticky sweet custard across the top of it,
0:22:35 > 0:22:36is lovely.
0:22:36 > 0:22:41All I've wanted from you is a completed, coherent plate of food.
0:22:41 > 0:22:43And Brodie, that's it.
0:22:44 > 0:22:47I've been looking to try and pull one of those out of the bag at some
0:22:47 > 0:22:49stage. Yeah, really pleased.
0:22:50 > 0:22:53Lorna has made a dessert of set custard...
0:22:55 > 0:22:56..with rhubarb jelly...
0:22:57 > 0:23:02..rhubarb gin and tonic gel, gin-compressed rhubarb...
0:23:04 > 0:23:06..a ginger and walnut crumble...
0:23:08 > 0:23:10..and a rhubarb and custard shard.
0:23:19 > 0:23:23Rhubarb is the devil's work when it comes to sweetening it properly,
0:23:23 > 0:23:26because every batch of rhubarb is going to be different.
0:23:26 > 0:23:28When you get the balance of sharp and sweet absolutely right,
0:23:28 > 0:23:31that just sends me into raptures of joy.
0:23:31 > 0:23:33And I find that in the gel,
0:23:33 > 0:23:36but I don't find that in the other bits of rhubarb.
0:23:36 > 0:23:39I really love the promise of this dessert.
0:23:39 > 0:23:41I don't think it's quite there.
0:23:41 > 0:23:46But I'm really blown away that somebody like you is actually
0:23:46 > 0:23:48inventing stuff like this set little custard.
0:23:48 > 0:23:52As a rhubarb lover, I want more rhubarb, I want more juice,
0:23:52 > 0:23:54but I want more of that...
0:23:54 > 0:23:55HE SUCKS NOISILY
0:23:55 > 0:23:57..rhubarb.
0:23:59 > 0:24:01Yeah, that was the best that I could have done.
0:24:01 > 0:24:04I couldn't have done any more than that.
0:24:04 > 0:24:06So you can't really ask for much more.
0:24:06 > 0:24:09If it wasn't good enough, then it wasn't good enough.
0:24:14 > 0:24:17The start of our semifinals and what food we got!
0:24:17 > 0:24:20I tell you who I think had strong performances.
0:24:20 > 0:24:23Faye with her pork.
0:24:23 > 0:24:26She cooked it four different ways and every single way was beautiful.
0:24:26 > 0:24:28Giovanna did well.
0:24:28 > 0:24:31To turn a vegetable into a dessert, that is one thing.
0:24:31 > 0:24:35To turn it into a delicious dessert, well, that's just clever.
0:24:35 > 0:24:37Then you've got to talk about Brodie.
0:24:37 > 0:24:39Because he's a man who showcased ginger and we loved it.
0:24:39 > 0:24:42Today I thought he got it spot on.
0:24:42 > 0:24:45Saliha celebrated the cauliflower.
0:24:45 > 0:24:47I've got to say, I loved that dish.
0:24:47 > 0:24:50I thought it was absolutely fantastic.
0:24:50 > 0:24:53I didn't particularly care for Steve's risotto, flavoured with the
0:24:53 > 0:24:57beetroot, as it was, made it very sweet for me.
0:24:57 > 0:25:00The bit where he celebrated the beetroot, I absolutely adored.
0:25:00 > 0:25:03I thought it was wonderful. Alison didn't quite hit the nail on the head today.
0:25:03 > 0:25:07And the reason I believe it didn't quite work was buttery puff pastry.
0:25:07 > 0:25:10I don't think the pie matched the rest of the dish!
0:25:10 > 0:25:12But it still remained a very good pie.
0:25:13 > 0:25:15Jamie is an interesting case.
0:25:15 > 0:25:19He picked Sauternes to highlight
0:25:19 > 0:25:22and he made us apricot, orange and saffron.
0:25:22 > 0:25:27None of them tasted like that celebrated dessert wine he'd set out to copy.
0:25:27 > 0:25:32Now, Lorna made us a set custard with rhubarb in many different ways.
0:25:32 > 0:25:35I wanted to be able to taste the real rhubarb sweet, juicy,
0:25:35 > 0:25:39lovely soft bits, as well as all the dainty bits around the plate.
0:25:39 > 0:25:41That's my issue with Lorna.
0:25:41 > 0:25:43Lyndsay's dish, I think, looked lovely.
0:25:43 > 0:25:46And there was definitely a lot of seaweed in there.
0:25:46 > 0:25:50It just tasted a little ordinary to me.
0:25:50 > 0:25:54The flavour of Lyndsay's dish was one which was just flat.
0:25:57 > 0:26:00LYNDSAY: I knew this might be a bit of a sink-or-swim dish.
0:26:00 > 0:26:02But if I do go home today,
0:26:02 > 0:26:05at least I'm going home on food that I was happy with,
0:26:05 > 0:26:06that I'd certainly eat.
0:26:06 > 0:26:08ALISON: Hopefully I've done enough.
0:26:08 > 0:26:13And if I do go through, no more random pies!
0:26:13 > 0:26:16JAMIE: Look, it tastes of apricots, it tastes of oranges, it tastes of saffron.
0:26:16 > 0:26:18They sort of used that as a negative.
0:26:18 > 0:26:21That's exactly what I wanted the dish to taste of.
0:26:21 > 0:26:24So that's where the massive frustration comes, for me.
0:26:24 > 0:26:27LORNA: There's a strong chance that I could be the one going today, after that.
0:26:27 > 0:26:30But...who knows?
0:26:30 > 0:26:32STEVE: It's very unsure. Obviously there was positives,
0:26:32 > 0:26:35and they did like quite a lot of the dish.
0:26:35 > 0:26:38They didn't like the other half.
0:26:38 > 0:26:41If that's the only dish they didn't like, then, you know,
0:26:41 > 0:26:43what am I going to do, you know?
0:26:54 > 0:26:58We said at the start of today that we would be losing one of you.
0:27:04 > 0:27:07The contestant leaving the competition...
0:27:14 > 0:27:17..is Lyndsay.
0:27:17 > 0:27:18No worries.
0:27:18 > 0:27:20Oh, don't be silly!
0:27:20 > 0:27:22SHE CHUCKLES
0:27:26 > 0:27:28What we've been doing is so
0:27:28 > 0:27:33worlds away from anything I do in my normal life.
0:27:33 > 0:27:35It's going to be the weird to
0:27:35 > 0:27:37sort of go back to sort of normality.
0:27:42 > 0:27:44And then there were eight!
0:27:44 > 0:27:45THEY SHRIEK
0:27:46 > 0:27:48Well done, honey.
0:27:49 > 0:27:50I thought I was toast.
0:27:54 > 0:27:56Final eight? What the hell.
0:27:56 > 0:27:58It just keeps getting more and more surreal.
0:28:00 > 0:28:01Definitely a big relief.
0:28:01 > 0:28:03You know, that was so close.
0:28:04 > 0:28:06An amazing day.
0:28:06 > 0:28:10An amazing day. Fingers crossed the next ones will be like this as well.
0:28:16 > 0:28:19Next time, the semifinals continue.
0:28:19 > 0:28:21I've got to make this ASAP.
0:28:22 > 0:28:26As the final eight contestants are split into teams.
0:28:26 > 0:28:29- Whoa!- I'm just trying to get this first lot of fish on.
0:28:29 > 0:28:31Come on, Steve.
0:28:31 > 0:28:33And one more amateur cook...
0:28:33 > 0:28:34SHE SQUEALS
0:28:34 > 0:28:37..will be leaving the competition.