0:00:02 > 0:00:07MasterChef is back, searching for the country's best amateur cook.
0:00:07 > 0:00:08Come on.
0:00:08 > 0:00:10- Ooh!- You can't say it's got chilli in it and not make it chilli.
0:00:10 > 0:00:14Don't, don't, don't, don't. Oh, no!
0:00:14 > 0:00:15Each week,
0:00:15 > 0:00:2016 new contestants battle for a place in Friday's quarterfinal.
0:00:20 > 0:00:21It's a masterpiece.
0:00:23 > 0:00:26Only the best will make it through to the final challenges.
0:00:26 > 0:00:29- Don't slow down.- Everybody, pudding!
0:00:29 > 0:00:31Absolutely beautiful.
0:00:31 > 0:00:32It's an incredible piece of cooking.
0:00:32 > 0:00:35They want to realise one dream
0:00:35 > 0:00:37and that's to become the MasterChef champion.
0:00:37 > 0:00:39Kid in a sweet shop, that's me.
0:00:39 > 0:00:41Let's find the stars.
0:00:46 > 0:00:49Eight aspiring amateur cooks.
0:00:49 > 0:00:51Each of them think they've got what it takes
0:00:51 > 0:00:54to become MasterChef champion.
0:00:54 > 0:00:58But only three will make it through to Friday's quarterfinal.
0:00:58 > 0:01:02I'm really excited about cooking for Gregg and John.
0:01:02 > 0:01:04I just hope they're going to be kind.
0:01:05 > 0:01:07I cannot tell you how much this means to me.
0:01:09 > 0:01:11I'm on it. I'm not even that nervous.
0:01:11 > 0:01:15But a few seconds later, I'm going to have a heart attack!
0:01:29 > 0:01:31Welcome aboard.
0:01:31 > 0:01:34Your first test is the market test.
0:01:35 > 0:01:38Through those doors is a market full of wonderful produce.
0:01:41 > 0:01:43Meat, fish, vegetables, sweet, savoury,
0:01:43 > 0:01:47and what we want you to do is cook for us just one plate of food.
0:01:48 > 0:01:51You'll have one hour and 20 minutes to cook it
0:01:51 > 0:01:54and you'll have ten minutes to go and select your produce.
0:01:55 > 0:01:58At the end of this, three of you are going home.
0:02:01 > 0:02:03Ladies and gentlemen...
0:02:03 > 0:02:04go and get your ingredients.
0:02:07 > 0:02:09I can't believe that.
0:02:09 > 0:02:13The contestants now have ten minutes to plan their dish,
0:02:13 > 0:02:16but can revisit the market at any time.
0:02:16 > 0:02:19A lot of pressure, especially with three people going home at the end.
0:02:19 > 0:02:21It's go time, really, isn't it? Yeah, sink or swim.
0:02:21 > 0:02:26In today's meat section are poussin, rack of lamb,
0:02:26 > 0:02:29duck breast and pork belly.
0:02:29 > 0:02:35In the fish section are mussels, prawns, crab and rainbow trout.
0:02:35 > 0:02:37What's this one?
0:02:37 > 0:02:40There's such an array of ingredients to choose from,
0:02:40 > 0:02:42they can go in any direction they want.
0:02:42 > 0:02:44For me, this test is intriguing,
0:02:44 > 0:02:46because it tells me a lot about the cooks.
0:02:46 > 0:02:49By the way they work, whether they're organised or not,
0:02:49 > 0:02:52trying to spot the champion amongst them.
0:02:52 > 0:02:55The first 30 seconds, white panic.
0:02:55 > 0:02:57But then once you start looking round, you think, "Yeah,
0:02:57 > 0:03:00"there's a bit of that, yeah, I can do this."
0:03:00 > 0:03:01Ladies and gentlemen...
0:03:02 > 0:03:03One hour, 20 minutes.
0:03:03 > 0:03:06At the end of this, three of you are going home.
0:03:06 > 0:03:07Let's cook.
0:03:19 > 0:03:23When not cooking for her husband and three children in south Wales,
0:03:23 > 0:03:26Sinead works for the council in the waste department.
0:03:26 > 0:03:28People get really angry.
0:03:28 > 0:03:33If your bin isn't collected, we do get some grief, unbelievable grief.
0:03:33 > 0:03:36So I'm sure I won't get offended by any critique on this show,
0:03:36 > 0:03:38because I have a bit of a thick skin.
0:03:40 > 0:03:41Sinead, what are you making?
0:03:41 > 0:03:44I'm doing a raspberry bread and butter pudding.
0:03:44 > 0:03:46I'm keeping it simple.
0:03:46 > 0:03:49Are desserts a speciality for you?
0:03:49 > 0:03:50My husband, he loves a dessert
0:03:50 > 0:03:52and he loves this bread and butter pudding.
0:03:52 > 0:03:56That's why I'm doing it. It wouldn't matter how many times I cook it,
0:03:56 > 0:03:58he'd say, "Ginge, is the bread and butter pudding ready?"
0:03:58 > 0:04:00- What's your husband's name?- Steve.
0:04:00 > 0:04:03- This is a Steve pud, is it? - Yeah, Steve pud.
0:04:06 > 0:04:07Sinead's intentions are great.
0:04:07 > 0:04:11A bread and butter pudding is a fine dessert.
0:04:11 > 0:04:13It should be lush, it should be wonderful,
0:04:13 > 0:04:15but it still needs that crispy top,
0:04:15 > 0:04:17it still needs to be lovely and spongy inside.
0:04:19 > 0:04:2535-year-old Bernice lives in Essex and works as a flight attendant.
0:04:25 > 0:04:27A lot of people say that when I'm nervous, I don't look nervous,
0:04:27 > 0:04:31but that's probably because that's what I have to do in my job.
0:04:31 > 0:04:35I might look OK on the outside, but inside, I'm like dying.
0:04:35 > 0:04:37BERNICE LAUGHS
0:04:37 > 0:04:38Oh...
0:04:40 > 0:04:43- Bernice.- Yeah? - Have you cut two fingers already?
0:04:43 > 0:04:45- Er, yeah, I have. - BERNICE LAUGHS
0:04:45 > 0:04:48- How did you do that? - Erm, chopping up some vegetables,
0:04:48 > 0:04:51believe it or not. I can cook, don't worry!
0:04:51 > 0:04:53What are you making for us?
0:04:53 > 0:04:56Well, I'm going to make the poussin.
0:04:56 > 0:05:01I've stuffed it with thyme, garlic and lemon and rubbed it in butter,
0:05:01 > 0:05:02so I'm going to roast it
0:05:02 > 0:05:05and then I'm going to do some roast potatoes, as well.
0:05:05 > 0:05:08I'm sticking to quite, sort of like my normal cooking.
0:05:08 > 0:05:10I really like the sound of this.
0:05:10 > 0:05:11- Yeah?- How good a cook are you?
0:05:11 > 0:05:13I'm good. I hope so.
0:05:15 > 0:05:18Bernice, she's got roast chicken, but she's got stuffing inside.
0:05:18 > 0:05:22I love stuffing inside chicken, cos all the juices from that poussin
0:05:22 > 0:05:23flavour the stuffing.
0:05:23 > 0:05:25The thing that Bernice is going to have to do now
0:05:25 > 0:05:27is take that roast chicken dinner
0:05:27 > 0:05:29and make it look beautiful on a plate.
0:05:31 > 0:05:34- Can you make custard with ordinary flour, then?- Don't know.
0:05:34 > 0:05:37- Oh, cornflour. There you go. - Oh.- It was hiding.
0:05:37 > 0:05:40- GREGG:- 15 minutes gone, ladies and gentlemen.
0:05:40 > 0:05:42So you've got an hour and five minutes left, OK?
0:05:45 > 0:05:4828-year-old Jason is a mortgage advisor
0:05:48 > 0:05:52and dreams of opening a gourmet food truck.
0:05:52 > 0:05:55Jason is cooking us a classic rack of lamb with a fondant
0:05:55 > 0:05:57potato and some spinach, which I think sounds wonderful.
0:05:57 > 0:06:00And he's going to add to that some South American flavours.
0:06:00 > 0:06:04Well, as long as it works for the lamb, I'll be fine about that.
0:06:06 > 0:06:09There's going to be ground coriander, cumin, paprika,
0:06:09 > 0:06:12and there's going to be a bit of citrus in there, as well.
0:06:12 > 0:06:13Is that your style, spice?
0:06:13 > 0:06:15So, I travelled Australia and New Zealand
0:06:15 > 0:06:18and a lot of the friends I made were South American,
0:06:18 > 0:06:20so Argentinian, Chilean.
0:06:20 > 0:06:22They love cooking in groups, so you'd always go round,
0:06:22 > 0:06:24they'd have big meals, erm...
0:06:24 > 0:06:28Ever since then, really, I think the flavours have kind of stuck with me.
0:06:32 > 0:06:33My mum is a huge fan of MasterChef.
0:06:33 > 0:06:36That probably was part of the reason why she was poking me to go on it,
0:06:36 > 0:06:38more than the fact that I'm a good cook.
0:06:38 > 0:06:40Maybe she's set me up massively.
0:06:40 > 0:06:42But I suppose there's only one way to find out.
0:06:45 > 0:06:48Just biding time, waiting for it to come together now.
0:06:51 > 0:06:54Bristol-based Sophie cooked for her student friends
0:06:54 > 0:06:57all the way through her law degree.
0:06:57 > 0:07:01I like cooking for people, I think cooking's a very social thing to do.
0:07:01 > 0:07:05The art of, like a good dinner, is lost on my generation.
0:07:07 > 0:07:09Sophie, I can't see any meat or fish.
0:07:09 > 0:07:11I cook a lot of vegetarian food,
0:07:11 > 0:07:13like a lot of my friends are vegetarian or vegan,
0:07:13 > 0:07:15so I'm going to do a vegetarian dish.
0:07:15 > 0:07:17Do you have a style of cookery?
0:07:17 > 0:07:19I like cooking with really fresh ingredients.
0:07:19 > 0:07:23I only graduated last year, so I've had a year of non-student cooking,
0:07:23 > 0:07:28which has been eye-opening for me. No more tins of stuff or whatever.
0:07:30 > 0:07:33Sophie's cooking as she would do for all her mates.
0:07:33 > 0:07:34All the food goes down the middle of the table
0:07:34 > 0:07:37and they choose what they want to eat themselves.
0:07:37 > 0:07:40We've got roasted courgette, roasted pumpkin, with some flatbreads.
0:07:40 > 0:07:42Then she's got two salsas.
0:07:42 > 0:07:45There's nothing really to hold the whole thing together.
0:07:45 > 0:07:48But maybe Sophie's got a trick up her sleeve we don't know about.
0:07:48 > 0:07:49Right, you're halfway!
0:07:52 > 0:07:56Marketing consultant Alison is originally from Ireland,
0:07:56 > 0:07:58but now lives in London.
0:07:58 > 0:08:00I grew up in Dublin.
0:08:00 > 0:08:04My dad was a publican, so he was like hostess with the mostest.
0:08:04 > 0:08:06They were into just really, really good food,
0:08:06 > 0:08:09and making that quite a kind of social occasion.
0:08:11 > 0:08:15Alison, I can't work out what it is you're making.
0:08:15 > 0:08:19Poussin with a wild rice, pistachio, orange and apricot salad.
0:08:19 > 0:08:21Where does this influence come from?
0:08:21 > 0:08:22It's just flavours that I love.
0:08:22 > 0:08:25I kind of cook with this Middle Eastern,
0:08:25 > 0:08:28Lebanese kind of style flavours quite a lot.
0:08:28 > 0:08:30I think they're my flavours of the month.
0:08:33 > 0:08:36Sweet glaze on top of a piece of chicken, could be wonderful,
0:08:36 > 0:08:38with a salad of wild rice and apricots,
0:08:38 > 0:08:40which is heady with a bit of spice.
0:08:41 > 0:08:44And now she's making some hummus, as well.
0:08:46 > 0:08:48You have 30 minutes to go.
0:08:50 > 0:08:53Anna comes from a large Cypriot family
0:08:53 > 0:08:57and dreams of opening her own Greek cafe.
0:08:57 > 0:08:59Food's always been a really, really big part of our family.
0:08:59 > 0:09:02We've done Greek barbecues, which we call souvlas.
0:09:02 > 0:09:05We've done them in the snow, we've done them in the rain.
0:09:05 > 0:09:06Weather doesn't stop us.
0:09:06 > 0:09:10It's just how you bring a Greek family together, food and snacks.
0:09:13 > 0:09:15- Anna.- Hi.- You're very focused.
0:09:15 > 0:09:18Yes, I'm trying to make sure I stay in time.
0:09:18 > 0:09:20So I've got my game face on.
0:09:20 > 0:09:23- Are you on time?- Er... I hope so.
0:09:23 > 0:09:25- ANNA LAUGHS - What are you making?
0:09:25 > 0:09:27I'm making an amaretto, orange and frangipane tart.
0:09:27 > 0:09:29How long's it going to take to bake?
0:09:29 > 0:09:32It should, hopefully, only take about 20 minutes.
0:09:32 > 0:09:35- Fine.- So they should be done within the next five, six,
0:09:35 > 0:09:38- and then that'll go on top. - Pastry, is that your love?
0:09:38 > 0:09:40Yeah. Well, I like eating it.
0:09:40 > 0:09:42To be honest, normally I tend to do savoury,
0:09:42 > 0:09:44just because you're not going to sit... Well,
0:09:44 > 0:09:46you could sit down and eat a cake all day, but...
0:09:46 > 0:09:49Yeah, I probably could do that, actually.
0:09:50 > 0:09:53Anna, with all her confidence, was quite slow to get off the mark
0:09:53 > 0:09:56and it took her 20 minutes to get her pastry in the oven
0:09:56 > 0:10:00and that means that her tarts are going to be just on the cusp.
0:10:00 > 0:10:03I think she's right up against it, Anna, right now.
0:10:03 > 0:10:05They're going to be ready in about...
0:10:05 > 0:10:07- BEEPING - It's going to beep, cos I didn't set it right.
0:10:07 > 0:10:09ANNA LAUGHS
0:10:10 > 0:10:11Imran runs a food blog
0:10:11 > 0:10:15and enjoys hosting dinner parties at home in Cardiff.
0:10:17 > 0:10:19What are you making for us now, Imran?
0:10:19 > 0:10:22I'm doing, er, harissa-spiced duck breast...
0:10:22 > 0:10:25- Ooh.- With cauliflower puree,
0:10:25 > 0:10:28saffron and turmeric mashed potato,
0:10:28 > 0:10:31and all freshened up with some pickled beetroot.
0:10:31 > 0:10:34Real leaning on spice here. And pickle.
0:10:34 > 0:10:35- Yeah.- What job do you do, please?
0:10:35 > 0:10:37I'm a dentist, for my sins.
0:10:37 > 0:10:38- Are you?- Yes.- Cos, look...
0:10:40 > 0:10:42- All out, I'm afraid! - IMRAN LAUGHS
0:10:44 > 0:10:47Imran's dish sounds like a flavour sensation.
0:10:47 > 0:10:49The thing that I want to make sure from Imran is that duck is cooked
0:10:49 > 0:10:52really nicely and there's not too much fat and it's not too greasy.
0:10:53 > 0:10:55I am a competitive person.
0:10:55 > 0:10:58Anyone that says that they're not really,
0:10:58 > 0:11:01I'm not sure I trust them so much!
0:11:03 > 0:11:05Guys, you've got 15 minutes.
0:11:09 > 0:11:12David sells classic car spare parts for a living
0:11:12 > 0:11:16and has been a keen cook for over 30 years.
0:11:16 > 0:11:19I really like to challenge myself with new dishes all the time.
0:11:19 > 0:11:23I'm known as being the cook and the go-to person if you want
0:11:23 > 0:11:26to ask a recipe. All that's about to be tested, though.
0:11:27 > 0:11:29David's cooking classic French food.
0:11:29 > 0:11:33We've got duck, fondant potato.
0:11:33 > 0:11:36But within the carrots, we have orange juice.
0:11:36 > 0:11:38And then we have a cream sauce.
0:11:38 > 0:11:40I'm a little bit worried about that combination.
0:11:40 > 0:11:43As for the rest of it, I think it sounds brilliant.
0:11:45 > 0:11:48Far be it from me to get between a man and his duck.
0:11:48 > 0:11:51- Bold man, indeed.- What is it about cooking that you love, David?
0:11:51 > 0:11:54Just the creativity and the flavours and the senses.
0:11:54 > 0:11:55And the occasion, really.
0:11:55 > 0:11:57Everybody sits round the table, they spend time together,
0:11:57 > 0:12:00which otherwise there's not that many opportunities in life
0:12:00 > 0:12:02to actually sit down and spend quality time.
0:12:02 > 0:12:05- Yeah, sure.- My preference is to do lots of small courses
0:12:05 > 0:12:08and keep people sitting there for a very long period of time.
0:12:17 > 0:12:19Listen, you have only five minutes.
0:12:28 > 0:12:30IMRAN LAUGHS QUIETLY
0:12:37 > 0:12:38ANNA STRAINS
0:12:41 > 0:12:4330 seconds!
0:12:48 > 0:12:51That's it, guys! Time's up. Stop, please. Stop.
0:12:54 > 0:12:55Do you know what I need?
0:12:57 > 0:13:00- Are you OK?- It's wild, right?
0:13:05 > 0:13:08First up is client relationship manager Anna.
0:13:09 > 0:13:13She has cooked an amaretto and orange frangipane tart,
0:13:13 > 0:13:16with cinnamon and amaretto-spiced cream.
0:13:21 > 0:13:23That is sound.
0:13:23 > 0:13:25Thank God.
0:13:30 > 0:13:31It's delicious.
0:13:33 > 0:13:37You've got crispy pastry, your frangipane is lovely and soft.
0:13:37 > 0:13:39A hint of orange in the background.
0:13:39 > 0:13:40I think that's great.
0:13:40 > 0:13:42OK.
0:13:42 > 0:13:44I LOVE that cream.
0:13:44 > 0:13:45You've obviously got a decent touch,
0:13:45 > 0:13:47you've obviously got a decent palate.
0:13:47 > 0:13:49I hope you do savoury as well as you do sweet,
0:13:49 > 0:13:51cos I really, really like that.
0:13:57 > 0:14:00When Gregg cut that open, I was like, "Oh..."
0:14:00 > 0:14:03My heart was like... Is it in my mouth or in my stomach?
0:14:03 > 0:14:04It was in one of them.
0:14:12 > 0:14:14Cardiff-based dentist Imran
0:14:14 > 0:14:18has pan-fried a harissa-coated duck breast
0:14:18 > 0:14:21and served it on a cauliflower puree,
0:14:21 > 0:14:25with saffron and turmeric mash and pickled beetroot.
0:14:27 > 0:14:28OK.
0:14:33 > 0:14:38Upon that plate, there is harissa, pickled beetroot, saffron,
0:14:38 > 0:14:42and all those things are really big, heady flavours,
0:14:42 > 0:14:44but the whole thing is a bit bland.
0:14:47 > 0:14:50It sort of promised a lot and I didn't get very much.
0:14:50 > 0:14:51OK.
0:14:52 > 0:14:57Textures, colours, process, I believe you're a decent cook.
0:14:57 > 0:15:01The issue for me is that skin isn't crispy, so you don't want to eat it,
0:15:01 > 0:15:04and that's where you've put all the harissa.
0:15:12 > 0:15:16I...thought I was on the right track.
0:15:16 > 0:15:20And it's the worst thing you can hear from someone,
0:15:20 > 0:15:22saying that your food is bland.
0:15:25 > 0:15:26You are too tough on yourself.
0:15:26 > 0:15:30- I fluffed it. Absolutely fluffed it. - You didn't fluff it.
0:15:32 > 0:15:37Mortgage advisor Jason has cooked cumin and coriander rack of lamb,
0:15:37 > 0:15:42with potato fondant, garlic mushrooms and spinach,
0:15:42 > 0:15:46and a South American-inspired chilli and herb lime sauce.
0:15:52 > 0:15:57Highly unusual to have lamb served with lime,
0:15:57 > 0:16:00chilli and mushrooms with garlic. It's very strong,
0:16:00 > 0:16:03it's very, very powerful. I like it.
0:16:03 > 0:16:06- Thanks.- There's nothing wishy-washy about you, mate, is there?
0:16:06 > 0:16:07You pack a punch.
0:16:09 > 0:16:10I'm not a fan, I'm sorry.
0:16:12 > 0:16:16The reason is, lamb I think of being very, very sweet, but that sharp,
0:16:16 > 0:16:20citric flavour of lime against the lamb, I find a little bit too much.
0:16:20 > 0:16:23I just think the combination's not right and your lamb is overcooked.
0:16:23 > 0:16:25Yeah. I tried to keep it warm, in the end,
0:16:25 > 0:16:26by placing it back in the oven.
0:16:26 > 0:16:29When you roast a piece of meat on a bone and you rest it,
0:16:29 > 0:16:32- it will hold its temperature for about 20 minutes.- Mm.
0:16:32 > 0:16:34So just let it rest,
0:16:34 > 0:16:36rather than trying to put it back in the oven again.
0:16:36 > 0:16:40- Lime gravy?- One of my uncle's favourites, that was.
0:16:42 > 0:16:44You think doing an invention test is going to be hard,
0:16:44 > 0:16:46and then you realise that it's a lot harder
0:16:46 > 0:16:48than you thought it was going to be.
0:16:48 > 0:16:50You can try and practise as much as you want,
0:16:50 > 0:16:53but there's no practice you can do for that.
0:16:54 > 0:16:56You did ace.
0:16:56 > 0:17:00Marketing consultant Alison has served poussin,
0:17:00 > 0:17:03with an apricot jam and butter glaze,
0:17:03 > 0:17:06a salad of black rice, apricots,
0:17:06 > 0:17:09pistachios, chillies and mint,
0:17:09 > 0:17:12with roasted butternut squash and hummus.
0:17:19 > 0:17:21Yum!
0:17:21 > 0:17:23Super yum!
0:17:23 > 0:17:24Really, really nice!
0:17:25 > 0:17:28Lovely, lovely dish! It's North African, Middle Eastern,
0:17:28 > 0:17:30you've captured the flavours brilliantly.
0:17:30 > 0:17:33I think you've showed a really good touch here and understanding of flavours.
0:17:33 > 0:17:35- Thank you.- I like it.
0:17:36 > 0:17:38- It's super.- Ah...
0:17:38 > 0:17:41And I tell you what's made it, it's the hummus.
0:17:41 > 0:17:43Because hummus has become the sauce underneath,
0:17:43 > 0:17:45it's the glue to hold the whole thing together,
0:17:45 > 0:17:48and as far as a market challenge goes, yeah, it's really impressive.
0:17:48 > 0:17:49Great.
0:17:53 > 0:17:55- That was awesome.- I can breathe now.
0:17:55 > 0:17:57- INDISTINCT SPEECH - Yeah, I know, I know.
0:17:57 > 0:17:59- Well done.- Thanks.- Well done... - INDISTINCT
0:18:04 > 0:18:08Refuse worker Sinead has cooked a raspberry bread and butter pudding
0:18:08 > 0:18:10and served it with custard.
0:18:12 > 0:18:14Trying to make a bread and butter pudding look good
0:18:14 > 0:18:18is always difficult, cos it's a big, family pot of sharing stuff.
0:18:18 > 0:18:20You've managed it here, a little individual one.
0:18:26 > 0:18:29It's a tasty pudding, a tasty pudding.
0:18:29 > 0:18:31I think it could probably be a little bit more special,
0:18:31 > 0:18:33but it's a tasty pudding.
0:18:33 > 0:18:34Thank you.
0:18:34 > 0:18:38My issue in eating it is that I find it too sharp.
0:18:38 > 0:18:41- Right.- And, actually, not sweet enough.
0:18:41 > 0:18:43Not enough sugar on the raspberries.
0:18:43 > 0:18:46- Right, OK.- Not enough sugar in the custard.- Oh, right.
0:18:48 > 0:18:49Sinead, thank you very much.
0:18:49 > 0:18:51- Thanks a lot, guys. Thanks. - Thank you.
0:18:54 > 0:18:57The judges probably thought it may have been a little bit safe, but,
0:18:57 > 0:18:59you know, it's who I am.
0:19:01 > 0:19:03so, we'll just wait and see.
0:19:05 > 0:19:06It's nerve-racking.
0:19:11 > 0:19:15Legal assistant Sophie has made coriander flatbreads,
0:19:15 > 0:19:19served with roasted squash and courgettes,
0:19:19 > 0:19:21a tomato and pepper relish,
0:19:21 > 0:19:24and a sweetcorn and pomegranate salsa.
0:19:31 > 0:19:35Piling it together in one mound, the salsa and the veg,
0:19:35 > 0:19:37is going to make it wet and mushy.
0:19:37 > 0:19:40Yeah, it's a bit of a muddle.
0:19:42 > 0:19:44The things are cooked well. You've seasoned well.
0:19:44 > 0:19:46But it is a salad with a dressing.
0:19:53 > 0:19:55- Great.- I like it, so...
0:20:00 > 0:20:05Flight attendant Bernice has roasted poussin stuffed with lemon, thyme,
0:20:05 > 0:20:11sage and garlic, topped with crispy ham, with Savoy cabbage,
0:20:11 > 0:20:14roast potatoes and a red wine sauce.
0:20:16 > 0:20:18I'm not a fan of your presentation.
0:20:18 > 0:20:19- Mm-hm.- I don't like it piled up like that.
0:20:19 > 0:20:23- OK.- And you seem to have ripped the chicken to bits.- Mm.
0:20:32 > 0:20:36That chicken is really moist and it is coming alive
0:20:36 > 0:20:39with the flavour of herbs. Potatoes are well-seasoned.
0:20:39 > 0:20:43Listen, you have good flavours and good textures on there.
0:20:43 > 0:20:46That's very much let down by your presentation.
0:20:46 > 0:20:49- I mean, you've ripped that chicken apart.- Sorry.- Yeah.
0:20:49 > 0:20:51I agree with Gregg.
0:20:51 > 0:20:53It's a moist piece of chicken that you've pulled apart.
0:20:53 > 0:20:56A lovely breast and a piece of leg on a plate,
0:20:56 > 0:20:59it would be a gorgeous, gorgeous-looking dish.
0:20:59 > 0:21:01- It's good.- OK.
0:21:01 > 0:21:03But it could be a little bit better.
0:21:03 > 0:21:06Thank you very much. Thank you.
0:21:08 > 0:21:10I'm happy with the comments, really happy.
0:21:10 > 0:21:14I know my presentation was a bit shocking, but, yeah, so, we'll see.
0:21:16 > 0:21:19- Going well.- Thanks. Thank you.
0:21:22 > 0:21:25Last up is classic car specialist David.
0:21:25 > 0:21:31He's served pan-fried duck breast with a cream mushroom sauce,
0:21:31 > 0:21:36fondant potato, carrots in orange and thyme,
0:21:36 > 0:21:37fine green beans
0:21:39 > 0:21:40and roasted tomatoes.
0:21:50 > 0:21:52It's sound. I mean, really sound.
0:21:52 > 0:21:54That mushroom sauce,
0:21:54 > 0:21:57it takes me back to a time as a kid and it's really, really comforting.
0:21:57 > 0:22:00Your potato fondant is lovely and soft,
0:22:00 > 0:22:02your carrots are cooked, your beans are cooked,
0:22:02 > 0:22:06your duck is cooked just enough, it's seasoned well.
0:22:06 > 0:22:11It just deserves to probably come out of 1975
0:22:11 > 0:22:13and into 2017.
0:22:14 > 0:22:18It's good, old-fashioned, classic French cooking
0:22:18 > 0:22:19and it tastes like it.
0:22:19 > 0:22:22Put a smile on an old man's face. Well done.
0:22:25 > 0:22:27I just enjoyed it.
0:22:27 > 0:22:29And, you know, having got some decent,
0:22:29 > 0:22:31good comments and some good steers on how to improve,
0:22:31 > 0:22:34just want to do it again. Absolutely, yes.
0:22:38 > 0:22:40Some good food in this round, I think.
0:22:40 > 0:22:43We've got some very, very good cooks.
0:22:43 > 0:22:45One in particular stands out for me.
0:22:45 > 0:22:47- And who's that, then?- Alison.
0:22:47 > 0:22:48Yeah, I agree.
0:22:48 > 0:22:51Alison's dish, I doubted, cos there was so much going on.
0:22:51 > 0:22:53But it really worked.
0:22:53 > 0:22:58The most surprising plate of food today, for me, came from David.
0:22:58 > 0:23:01Cos David's presentation was definitely 1975,
0:23:01 > 0:23:03but his food tasted great.
0:23:03 > 0:23:05His cookery knowledge is obvious.
0:23:05 > 0:23:08- Yeah.- He makes tasty food. I'm happy to put David through.
0:23:08 > 0:23:11Anna made a very good tart.
0:23:11 > 0:23:13Very good palate. Obviously knows pastry.
0:23:13 > 0:23:15Anna looks very promising.
0:23:16 > 0:23:18Sophie was very, very disappointing.
0:23:18 > 0:23:21Neither you nor I could work out what Sophie's dish was.
0:23:21 > 0:23:23It didn't taste very good.
0:23:23 > 0:23:24I think Sophie leaves us.
0:23:26 > 0:23:28I think it's difficult for Sinead to advance,
0:23:28 > 0:23:30doing something quite basic,
0:23:30 > 0:23:33like a bread and butter pudding. I don't mind if it's a beautifully
0:23:33 > 0:23:36flavoured bread and butter pudding, but I didn't find it sweet enough.
0:23:36 > 0:23:38It's called a sweet for a reason.
0:23:39 > 0:23:42I found Jason's dish to be a bit disconcerting.
0:23:42 > 0:23:44Lamb and lime is not something I really I want to eat together
0:23:44 > 0:23:46and the lamb was really overcooked.
0:23:46 > 0:23:49I mean, right now, big question mark hanging over Jason,
0:23:49 > 0:23:52- cos I liked it and you didn't. - Imran?
0:23:52 > 0:23:56Imran gave us what I thought was a very colourful, very different,
0:23:56 > 0:23:58very attractive plate.
0:23:58 > 0:23:59But it tasted of very little.
0:24:01 > 0:24:04Let's talk about Bernice for a moment, OK?
0:24:04 > 0:24:07I didn't like the way she hacked around at that poussin.
0:24:07 > 0:24:10But the poussin tasted lovely.
0:24:13 > 0:24:17We've got two more places to give, one more person needs to go home.
0:24:17 > 0:24:20Bernice, Jason and Imran.
0:24:20 > 0:24:22There's our three candidates.
0:24:22 > 0:24:24Who stays and who goes?
0:24:34 > 0:24:36There was some great food.
0:24:36 > 0:24:40And for us, there were three outstanding cooks.
0:24:40 > 0:24:41And those three outstanding cooks are...
0:24:43 > 0:24:44Alison,
0:24:44 > 0:24:46David
0:24:46 > 0:24:47and Anna.
0:24:49 > 0:24:51You three are safe.
0:24:51 > 0:24:53Thank you.
0:24:53 > 0:24:55The first person leaving us...
0:24:58 > 0:24:59is Sophie.
0:25:04 > 0:25:06The second person leaving us...
0:25:09 > 0:25:11- Sinead.- OK, thank you.
0:25:14 > 0:25:17So that now leaves you three.
0:25:17 > 0:25:19Jason, Bernice and Imran.
0:25:21 > 0:25:23The third person leaving us...
0:25:27 > 0:25:28is Jason.
0:25:28 > 0:25:30- Jason, thanks very much. - Thanks a lot.
0:25:36 > 0:25:37I feel a bit disappointed,
0:25:37 > 0:25:40but I kind of expected it, cos I knew I could've done a lot better
0:25:40 > 0:25:45than that, and the other people that have gone through are really, really good, so I'm proud of them.
0:25:45 > 0:25:48I didn't want to be the first out, but, erm, you know,
0:25:48 > 0:25:51there was some good cooks there and all the best to them.
0:25:51 > 0:25:53Definitely not going to stop cooking,
0:25:53 > 0:25:55otherwise my girlfriend would starve.
0:25:55 > 0:25:58So I'll have to keep going for her more than anything.
0:26:14 > 0:26:16Welcome back.
0:26:16 > 0:26:18This, today, is a step up.
0:26:19 > 0:26:24You are cooking for the final three from 2015.
0:26:25 > 0:26:29Tony Rodd, Emma Spitzer
0:26:29 > 0:26:31and the winner, Simon Wood.
0:26:34 > 0:26:37Two courses, one hour and 15 minutes.
0:26:37 > 0:26:38Let's cook.
0:26:48 > 0:26:50Try not to cut myself today.
0:26:51 > 0:26:53I work as cabin crew in the summer time,
0:26:53 > 0:26:55so I'm quite used to remaining calm,
0:26:55 > 0:26:57so I'm going to have to be my best today.
0:26:57 > 0:26:58Just got to be 100%.
0:27:00 > 0:27:01I hope.
0:27:03 > 0:27:06Your two courses today, Bernice, are what?
0:27:06 > 0:27:08I'm doing, erm, tuna steak,
0:27:08 > 0:27:13with anchovy, basil and tomato, like salsa,
0:27:13 > 0:27:16and then I'm doing a almond and vanilla sponge
0:27:16 > 0:27:19and white chocolate meringue,
0:27:19 > 0:27:22it's crushed up meringue, with the pistachio and the almonds...
0:27:22 > 0:27:24You've got to smash up something, don't you?
0:27:24 > 0:27:27- You've got to rip something apart. - Well, I've got to rip something apart today!
0:27:27 > 0:27:31How do you feel about cooking for the final three on MasterChef?
0:27:31 > 0:27:33Oh, it's nerve-racking.
0:27:33 > 0:27:35I'm so excited about meeting them, but I just,
0:27:35 > 0:27:37I really hope they like it. So...
0:27:39 > 0:27:42I've got confidence in Bernice today, cos she's got her laugh on.
0:27:42 > 0:27:44BERNICE LAUGHS
0:27:44 > 0:27:47She's doing two dishes she cooks at home all the time.
0:27:48 > 0:27:51But those two dishes have to come up a level.
0:27:51 > 0:27:54So, I'm a bit pushed, but I'll be all right.
0:27:58 > 0:28:00Since John gave me his comments,
0:28:00 > 0:28:03I've put a lot of thought into how to change the plate round.
0:28:03 > 0:28:06I think if I had a bit longer, I could improve it further still,
0:28:06 > 0:28:09but I've certainly got some positive ideas on how the plate will look
0:28:09 > 0:28:10a lot more 21st-century, John.
0:28:15 > 0:28:17Marked difference in you today, David.
0:28:17 > 0:28:18Your hands are shaking.
0:28:18 > 0:28:21Yeah, I've realised the length and breadth of the challenge
0:28:21 > 0:28:23I've just thrown myself down.
0:28:23 > 0:28:28I've got some lamb cutlets, I've got a port and rosemary jus,
0:28:28 > 0:28:30I've got some colcannon with kale.
0:28:30 > 0:28:33- Dessert?- Peaches with amaretto
0:28:33 > 0:28:37and Tuaca-flavoured mascarpone and a tuile biscuit.
0:28:37 > 0:28:39Are you sure you've got time to do all this?
0:28:39 > 0:28:41No, but I've timed it and it worked,
0:28:41 > 0:28:44and so if I really get a shift on, I should be OK.
0:28:44 > 0:28:48- You didn't realise we were going to come and talk to you?- No, I didn't. - You've never seen the programme?
0:28:48 > 0:28:49GREGG LAUGHS
0:28:51 > 0:28:55Absolutely nothing wrong at all, in my opinion, with David's menu.
0:28:55 > 0:28:59Only I'm not convinced he's got the time to do everything.
0:28:59 > 0:29:0030 minutes left.
0:29:00 > 0:29:02DAVID EXHALES DEEPLY
0:29:06 > 0:29:10Being in the last three wasn't the nicest feeling in the whole world.
0:29:10 > 0:29:12It was obvious I was very disappointed, so, yeah,
0:29:12 > 0:29:14I feel I have a point to prove today.
0:29:16 > 0:29:18What are your two courses, Imran?
0:29:18 > 0:29:21Loin of lamb on a smoky aubergine puree,
0:29:21 > 0:29:24hopefully some crispy lamb crackling,
0:29:24 > 0:29:28a salsa verde and a butternut squash fondant.
0:29:28 > 0:29:29Dessert is what?
0:29:29 > 0:29:32Roasted peach with pistachio crumb.
0:29:32 > 0:29:35One of your mates over there is doing lamb and peach.
0:29:35 > 0:29:37Does that put you under more pressure?
0:29:37 > 0:29:40Considering that he was one of the exceptional cooks from last round, yes.
0:29:42 > 0:29:47Imran's promising me a plate of really lovely things.
0:29:47 > 0:29:50The thing is he's going to have to make sure there's a huge amount
0:29:50 > 0:29:51of flavour in that aubergine.
0:29:51 > 0:29:54That aubergine is the source of the dish.
0:29:54 > 0:29:58And if he has listened and he does season, I'm going to be a happy man.
0:30:04 > 0:30:07It means so much for me to keep going in this competition.
0:30:07 > 0:30:10I have the ability to go quite far in this,
0:30:10 > 0:30:13so I would be so upset if this didn't go my way
0:30:13 > 0:30:15and I got sent home.
0:30:17 > 0:30:20So, the starter is a squid and fennel salad
0:30:20 > 0:30:23and then I can just move straight onto my main,
0:30:23 > 0:30:27which is chicken breast stuffed with chicken livers
0:30:27 > 0:30:31and porcini mushrooms on a bed of polenta.
0:30:31 > 0:30:33All the effort's going into the main, isn't it?
0:30:33 > 0:30:34The starter is designed to get done quickly.
0:30:34 > 0:30:36Yeah, but it's really tasty, the starter.
0:30:36 > 0:30:38- It better be.- I like it.
0:30:38 > 0:30:40Otherwise you're out.
0:30:40 > 0:30:41Great, OK!
0:30:46 > 0:30:47Alison's being very tactical.
0:30:47 > 0:30:50She knows she's got to do two courses
0:30:50 > 0:30:52and she's worked out her menu accordingly.
0:30:52 > 0:30:56That's great, as long as her dishes are really delicious.
0:31:02 > 0:31:05I genuinely thought I was going home in the first round,
0:31:05 > 0:31:07and to not and be here today, it's kind of a bit like,
0:31:07 > 0:31:09"Oh, I hadn't planned for this."
0:31:09 > 0:31:13To give you an idea, I only brought, like,
0:31:13 > 0:31:14one pair of socks.
0:31:16 > 0:31:18Are we going to see any food from Cyprus today?
0:31:18 > 0:31:21- You are.- Yes! What are we going to get?
0:31:21 > 0:31:23For my starter, I'm doing feta cheese saganaki.
0:31:23 > 0:31:26It's feta cheese in a sesame crumb, and that's fried,
0:31:26 > 0:31:28and I'm going to serve that with a honey drizzle
0:31:28 > 0:31:29at the bottom of the plate,
0:31:29 > 0:31:31and then it's got some balsamic glazed figs in.
0:31:31 > 0:31:32My main dish is from Cyprus.
0:31:32 > 0:31:35They're called keftedes, which are Greek meatballs
0:31:35 > 0:31:39in a tomato and aubergine sauce. I'm hoping that everybody likes it.
0:31:39 > 0:31:41It's something I've been eating since I was a child.
0:31:41 > 0:31:42I know that my palate likes it,
0:31:42 > 0:31:45but I'm hoping that's not just cos it's something I've always eaten.
0:31:45 > 0:31:48But can you present it in a grown-up way?
0:31:48 > 0:31:52I hope so, but I guess the next half an hour will tell.
0:31:55 > 0:31:57I'm really concerned about presentation.
0:31:57 > 0:31:59It could be really tasty,
0:31:59 > 0:32:02but I think it's going to be really hard to make it look smart.
0:32:03 > 0:32:0515 minutes.
0:32:16 > 0:32:19Since MasterChef, my life has changed an extraordinary amount,
0:32:19 > 0:32:22actually, in a really, really good way.
0:32:22 > 0:32:25I've been doing some catering, I've been doing some teaching,
0:32:25 > 0:32:28I've been doing the odd supper club here and there.
0:32:28 > 0:32:29Doing what I love, which is cooking,
0:32:29 > 0:32:32but I'm actually getting paid for it, so that's a great thing.
0:32:35 > 0:32:37The scale of my life is just so different
0:32:37 > 0:32:39from where it was to where it is now.
0:32:39 > 0:32:41I've got a book, I've got a restaurant,
0:32:41 > 0:32:44I'm the executive chef at a football club.
0:32:44 > 0:32:46I cooked dinner for Billy Ocean a month ago.
0:32:46 > 0:32:48It's life-changing.
0:32:51 > 0:32:54I didn't want to be a cook when I entered the competition,
0:32:54 > 0:32:56but now I'm running a restaurant in Shoreditch.
0:32:56 > 0:32:59Get recognised on the streets and my food's got better,
0:32:59 > 0:33:02so, yeah, life has completely changed.
0:33:05 > 0:33:07The round that these guys are going to go through today
0:33:07 > 0:33:09is the hardest one in the entire competition.
0:33:09 > 0:33:11It's the day that still haunts me now.
0:33:11 > 0:33:14Even now, with all the training and everything I've achieved
0:33:14 > 0:33:18since winning MasterChef, I would not want to go back and do this day.
0:33:18 > 0:33:20- Cheers. Good to see you, boys. - Cheers.
0:33:23 > 0:33:26Bernice, you have just five minutes left.
0:33:26 > 0:33:27- Oh, God. - Are you going to get this up?
0:33:27 > 0:33:29Hopefully.
0:33:29 > 0:33:33So, Bernice is cooking us yellowfin tuna steak with anchovy,
0:33:33 > 0:33:38basil and tomato salsa on a bed of green vegetables and butter beans.
0:33:38 > 0:33:40- Sounds good.- I think she's been quite clever here.
0:33:40 > 0:33:42I think it's classic flavours,
0:33:42 > 0:33:45but I don't think there's that much to do.
0:33:45 > 0:33:47- You've got three minutes, Bernice. - OK, right.
0:33:52 > 0:33:54- Tuna OK?- Yeah.
0:33:54 > 0:33:56- Ready to go?- Just about.
0:33:56 > 0:33:58I just want to get a bit of colour on it.
0:34:05 > 0:34:08- Happy with it?- Yeah.- Good.
0:34:09 > 0:34:11Good job, Bernice.
0:34:21 > 0:34:23- Hello.- Hello. - It's lovely to meet you.
0:34:23 > 0:34:25- You too.- There you go.
0:34:25 > 0:34:27- Ladies first.- Thank you very much.
0:34:28 > 0:34:31Today I've made for you tuna steak with an anchovy,
0:34:31 > 0:34:34tomato and basil salsa on the top,
0:34:34 > 0:34:36mixed greens with some butter beans and balsamic.
0:34:36 > 0:34:38I hope you like it.
0:34:38 > 0:34:40- Thank you.- Thank you very much. Thanks.
0:34:50 > 0:34:52My tuna is really over,
0:34:52 > 0:34:54so it's actually gone a little bit dry,
0:34:54 > 0:34:58and I don't feel there's enough of the sauce to make it not so dry.
0:34:58 > 0:35:02I find it a little bit on the bland side, actually.
0:35:02 > 0:35:04It's not great, but it's certainly not a disaster.
0:35:06 > 0:35:09The central part of that tuna is cooked really nicely,
0:35:09 > 0:35:11but one end is overcooked, the other end is undercooked.
0:35:15 > 0:35:18- 15 minutes before you serve dessert, yeah?- OK, yeah.
0:35:20 > 0:35:22I think she's got a lot to do with the dessert.
0:35:22 > 0:35:25She's got a sponge, she's got white chocolate meringue,
0:35:25 > 0:35:27she's got a raspberry liquor sauce and whipped cream,
0:35:27 > 0:35:29all in an oven she's never used before.
0:35:29 > 0:35:31She's got a lot of work to do there.
0:35:31 > 0:35:32- You're really going to have to push. - OK.
0:35:32 > 0:35:34Cos you've got about three minutes left.
0:35:39 > 0:35:40Good luck, go on.
0:35:42 > 0:35:43OK.
0:35:44 > 0:35:45There we are.
0:35:47 > 0:35:49Sorry.
0:35:55 > 0:35:56Come on.
0:35:57 > 0:35:58- Bit wet.- Yeah.
0:36:01 > 0:36:03- Can't stop my hands from shaking. - Right, your time's up.
0:36:11 > 0:36:12- Done?- Yeah.- Happy?
0:36:23 > 0:36:25- Hello.- Hi.- Hi again.
0:36:25 > 0:36:27- Sorry about the wait. - That's all right.
0:36:29 > 0:36:30Thank you.
0:36:32 > 0:36:35I've made for you an almond and vanilla sponge
0:36:35 > 0:36:37with some whipped cream,
0:36:37 > 0:36:40some crushed white chocolate meringue
0:36:40 > 0:36:43and a raspberry sauce.
0:36:43 > 0:36:44It was supposed to be a bit thicker
0:36:44 > 0:36:46but didn't thicken enough in time, sorry!
0:36:46 > 0:36:49- It's all good. Thank you very much.- Thanks.- Thanks.
0:36:56 > 0:36:59I think it's absolutely brilliant.
0:36:59 > 0:37:01Pure and simple. I would like a little bit more cream to go with it,
0:37:01 > 0:37:04then I could finish the entire plate. Spot on.
0:37:04 > 0:37:05I really like it.
0:37:05 > 0:37:09I think she's got such a lovely, light touch with this dessert.
0:37:09 > 0:37:12It's properly tasty and she's got that sponge cooked perfectly.
0:37:16 > 0:37:19I'm really enjoying her sweet light sponge with the sharp,
0:37:19 > 0:37:21sweet raspberry across the top.
0:37:21 > 0:37:23I'm also enjoying the sweetness of the meringue.
0:37:23 > 0:37:25It tastes nice.
0:37:33 > 0:37:37I tell you what, give me a planeful of, like, 200 people,
0:37:37 > 0:37:40screaming children, people moaning any day over that,
0:37:40 > 0:37:43cos that's one of the hardest things I've ever had to do in my life.
0:37:49 > 0:37:51So, David's main, lamb cutlets.
0:37:51 > 0:37:53I did something similar in this round
0:37:53 > 0:37:56so I know that he's up against it with that.
0:37:56 > 0:37:57There's a lot of elements. You've got kale,
0:37:57 > 0:37:59you've got colcannon, some potatoes there,
0:37:59 > 0:38:03then the endives, as well as a port and rosemary jus.
0:38:03 > 0:38:04It's a lot to balance.
0:38:04 > 0:38:07If David pulls this off, I'll be buying him a pint later.
0:38:07 > 0:38:08He's done really well.
0:38:09 > 0:38:12Take your time, David, you've got plenty of time.
0:38:12 > 0:38:14- Three minutes, David.- Thank you.
0:38:17 > 0:38:19You got it all done, mate, didn't you?
0:38:19 > 0:38:21- Did it all, chaps. - You've got it all done.
0:38:23 > 0:38:24I like your presentation.
0:38:24 > 0:38:26Wow!
0:38:27 > 0:38:29- You've got to go now.- OK.
0:38:38 > 0:38:40- Good afternoon.- Hiya.- Hi.
0:38:40 > 0:38:42Thank you.
0:38:42 > 0:38:46Today I've made for you lamb cutlets with a port and rosemary jus,
0:38:46 > 0:38:48colcannon with leek and kale,
0:38:48 > 0:38:50thyme and orange glazed carrots,
0:38:50 > 0:38:54some caramelised endives and some roasted tomatoes.
0:38:54 > 0:38:57- I hope you enjoy.- Thank you. - Thank you very much.- Thank you.
0:39:01 > 0:39:04You don't need the carrots, you don't need the tomatoes.
0:39:04 > 0:39:05If he'd just stuck with the endives,
0:39:05 > 0:39:07the lamb and the colcannon, seasoned properly,
0:39:07 > 0:39:09I think he'd have had a really good dish.
0:39:09 > 0:39:11It's showing through that he's given himself too much to do.
0:39:11 > 0:39:12Too much, mm.
0:39:12 > 0:39:16The lamb is cooked beautifully, it really is lovely and soft.
0:39:16 > 0:39:19It's perfect. Yeah, I mean, it's just short of a really,
0:39:19 > 0:39:20really tasty dish. Having said that,
0:39:20 > 0:39:23I'm finishing that lamb cos it really is the star on the plate.
0:39:25 > 0:39:28Love the pink lamb, love it,
0:39:28 > 0:39:30and I love that sweet jus he's serving,
0:39:30 > 0:39:33flavoured with rosemary. Some really nice touches there.
0:39:36 > 0:39:3815 minutes and then dessert goes, yeah?
0:39:38 > 0:39:41Thank you, yes. Right, here we go.
0:39:41 > 0:39:45So, dessert - baked peaches in Vin Santo with crushed amaretti,
0:39:45 > 0:39:48fresh raspberries, Tuaca mascarpone and an almond tuile.
0:39:48 > 0:39:50- JOHN:- So, you're confident now? - I'm happier now, yeah.
0:39:50 > 0:39:52What about tuiles? What's happening with tuiles?
0:39:52 > 0:39:55- I'm behind on the tuiles, I'm afraid. - BEEPING
0:39:55 > 0:39:58- EMMA:- I like the idea of the fruit with the texture of
0:39:58 > 0:40:02the crushed Amaretti biscuit and, obviously, love mascarpone.
0:40:02 > 0:40:04If he gets the tuile right, I could be sold.
0:40:11 > 0:40:13- Two minutes, David.- Come on.
0:40:24 > 0:40:27- What else needs to go on this dessert?- Just the cream.
0:40:29 > 0:40:30HE GROANS
0:40:30 > 0:40:32We are done.
0:40:32 > 0:40:35You have got through a remarkable amount of work.
0:40:35 > 0:40:37Right, let's go.
0:40:50 > 0:40:52For dessert, I've prepared for you a roasted peach
0:40:52 > 0:40:56with amaretto flavoured with Vin Santo,
0:40:56 > 0:40:58a Tuaca-flavoured mascarpone cream,
0:40:58 > 0:41:00a tuile biscuit and some raspberries.
0:41:00 > 0:41:03- And I hope you enjoy it.- Thank you. - Thank you very much.
0:41:05 > 0:41:06Lovely.
0:41:08 > 0:41:09TONY CHUCKLES
0:41:09 > 0:41:12You know what? This looked awful.
0:41:12 > 0:41:14But I don't care what it tastes like if it tastes like this.
0:41:14 > 0:41:16I'll eat it all, thanks very much.
0:41:16 > 0:41:18Yeah, happy, really happy with this one.
0:41:18 > 0:41:20That topping is so delicious.
0:41:20 > 0:41:23I'm loving the texture contrast between the crunchy top,
0:41:23 > 0:41:26the delicious cream. Really tasty, really tasty.
0:41:26 > 0:41:30It's not avant garde, it's not trendy, it's just a crowd-pleaser,
0:41:30 > 0:41:33and that's the point of it. David's making food that people want to eat.
0:41:33 > 0:41:37It's the sort of dish you look down and realise you've eaten it.
0:41:47 > 0:41:50That was a challenge. My goodness, that was a challenge.
0:41:55 > 0:41:58- Happy with that, Imran?- Yes.
0:41:58 > 0:41:59- Ready to rock?- Yes, sir.
0:41:59 > 0:42:01Good. You've got three minutes.
0:42:03 > 0:42:06I need to make sure I don't dribble on this menu
0:42:06 > 0:42:09when I read out what Imran's making.
0:42:09 > 0:42:13A lamb loin, smokey aubergine puree,
0:42:13 > 0:42:14butternut squash fondant,
0:42:14 > 0:42:17braised baby leeks, crackling. Lovely!
0:42:17 > 0:42:19Really, really nice flavours on there.
0:42:19 > 0:42:22Really, really quite excited by that one.
0:42:22 > 0:42:24Right, go on, then. Two minutes to go.
0:42:24 > 0:42:25Got to get it up.
0:42:25 > 0:42:27Come on, come on.
0:42:29 > 0:42:30Leeks... Ah, crackling.
0:42:31 > 0:42:34You've got 60 seconds left, so I think you are just about there.
0:42:37 > 0:42:38OK, that's it.
0:42:45 > 0:42:47- Hello.- Hi, there.
0:42:47 > 0:42:49How's it going?
0:42:49 > 0:42:51- There you go, Emma. - Thank you very much.
0:42:51 > 0:42:52You're welcome.
0:42:53 > 0:42:58I've made for you today loin of lamb on a smokey aubergine puree,
0:42:58 > 0:43:02baby leeks, butternut squash fondant
0:43:02 > 0:43:03and a salsa verde.
0:43:03 > 0:43:06- I hope you enjoy it.- Thank you. - No worries.
0:43:12 > 0:43:14I think Imran's done a really good job.
0:43:14 > 0:43:17It looks good and it tastes good too.
0:43:17 > 0:43:21The lamb's cooked beautifully and these little bits of lamb crackling,
0:43:21 > 0:43:23it's great. I really like it.
0:43:23 > 0:43:24I think this is fine dining, this is good.
0:43:24 > 0:43:28I think this is somebody who really, really understands flavour
0:43:28 > 0:43:30and how to put it all together. Really good.
0:43:32 > 0:43:35I find so much to admire in this.
0:43:35 > 0:43:37The soft squash, the lovely pink lamb.
0:43:37 > 0:43:39I want twice as much food on my plate.
0:43:42 > 0:43:45Am I right in thinking you've done nothing for your dessert yet at all?
0:43:45 > 0:43:48- Yes, sir.- You haven't started your dessert at all?- Nope.
0:43:48 > 0:43:52- You've got 15 minutes, it needs to be out the door.- Yes, sir.
0:43:52 > 0:43:55So, Imran's doing peach, pistachio, rose and cream.
0:43:55 > 0:43:57That's very clever, not telling us what he's cooking in case
0:43:57 > 0:43:59something doesn't work out.
0:43:59 > 0:44:01Imran, are you sure these peaches are going to cook?
0:44:01 > 0:44:03Cos you've got about four minutes left.
0:44:03 > 0:44:04I'm going to be over.
0:44:07 > 0:44:08I think it's going to be a really good dish.
0:44:08 > 0:44:10I'm looking forward to this.
0:44:10 > 0:44:12I need to push you, this should be going out in one minute's time.
0:44:16 > 0:44:17How are they looking?
0:44:19 > 0:44:21They're not fully cooked, they're not fully cooked.
0:44:22 > 0:44:25How much longer do you really think, Imran, they're going to be?
0:44:25 > 0:44:28I reckon they might take another ten minutes.
0:44:28 > 0:44:30I think they're going to take that long,
0:44:30 > 0:44:32so I think I'm just going to serve them now.
0:44:36 > 0:44:38Five minutes over.
0:44:41 > 0:44:43All done? Come on. Brave face.
0:44:48 > 0:44:50Hi. Terribly sorry I'm late.
0:44:50 > 0:44:53Peaches took slightly longer to cook than I'd hoped.
0:44:55 > 0:44:57- Thank you.- Thank you. - You're welcome.
0:44:57 > 0:45:00This is roasted peach,
0:45:00 > 0:45:04a rose cream with rose water in there and some vanilla.
0:45:04 > 0:45:07- Hope you enjoy. Thank you very much. - Thank you.- Thank you.
0:45:17 > 0:45:20I'm sorry, but I really don't like it at all.
0:45:20 > 0:45:22My peach is quite hard.
0:45:22 > 0:45:25The flavour balance is all wrong.
0:45:25 > 0:45:27It tastes like a bar of soap.
0:45:27 > 0:45:31This was an afterthought, and if he's tried that and he likes it,
0:45:31 > 0:45:33I'd be very surprised.
0:45:33 > 0:45:35Tactically, had a very, very simple dessert.
0:45:35 > 0:45:38And all he had to do was put those peaches in the oven
0:45:38 > 0:45:4015 minutes prior and it would have been on time
0:45:40 > 0:45:42and it could have been delicious.
0:45:52 > 0:45:55The pressure in there, it is unreal,
0:45:55 > 0:45:57especially when you've got John and Gregg just there.
0:46:00 > 0:46:02- Five minutes, Alison. - Yeah, that's fine.
0:46:03 > 0:46:06Alison's starter - squid and fennel salad.
0:46:06 > 0:46:08There really is no hiding place.
0:46:08 > 0:46:10If she gets that right, it's going to be brilliant.
0:46:10 > 0:46:13If she gets it wrong, she could be going home.
0:46:15 > 0:46:17Really going to have to push, my friend,
0:46:17 > 0:46:18cos you've got three minutes left.
0:46:22 > 0:46:23Once you've done that, is that it?
0:46:23 > 0:46:25Yep. Well, just a little garnish.
0:46:27 > 0:46:29- OK.- Can we go? Let's go.
0:46:36 > 0:46:37- Hi, guys.- Hi.
0:46:39 > 0:46:42Today I've made for you a fennel and squid salad
0:46:42 > 0:46:44on a piece of toasted sourdough. Enjoy.
0:46:44 > 0:46:45- Thank you.- Thank you.
0:46:55 > 0:46:57We've got three ingredients here.
0:46:57 > 0:47:01Every one of them superbly complements the other one.
0:47:01 > 0:47:03For me, that's a massive ten out of ten.
0:47:03 > 0:47:05- The best thing I've eaten today so far.- Mm.
0:47:05 > 0:47:09I would like to give Alison a really big hug right now.
0:47:09 > 0:47:13And just say, keep cooking, cos that is just really good.
0:47:14 > 0:47:17The combination of the squid, the fennel, the chilli and the dill,
0:47:17 > 0:47:19with all that lime juice, it's fantastic.
0:47:19 > 0:47:22It's not a complex starter in any way at all, but it's very,
0:47:22 > 0:47:23very clever and it's very, very tasty.
0:47:26 > 0:47:28Alison, you have just four minutes.
0:47:28 > 0:47:30- Yep.- All right? Are we going to get this out?
0:47:30 > 0:47:34Yeah, we are. I just need to finish my sauce and plate up.
0:47:34 > 0:47:35So, yeah.
0:47:35 > 0:47:38With Alison's main, she's keeping it pretty simple
0:47:38 > 0:47:40and she's working on flavour combinations that really work,
0:47:40 > 0:47:43so hopefully she's going to be able to absolutely nail it.
0:47:43 > 0:47:45But any mistake, we're going to really see.
0:47:48 > 0:47:51- You've got about two minutes left. - Yeah.
0:47:59 > 0:48:02Sorry, guys. One minute, 30 seconds.
0:48:05 > 0:48:07I've tasted a lot of food and that just looks delicious to me.
0:48:10 > 0:48:12Go get them.
0:48:17 > 0:48:20- Hi again.- Hi.
0:48:20 > 0:48:22There you go.
0:48:22 > 0:48:24Guys, today I've made for you polenta
0:48:24 > 0:48:26with a stuffed chicken breast
0:48:26 > 0:48:28stuffed with livers and porcini mushrooms,
0:48:28 > 0:48:31- served with girolles. Enjoy.- Thank you.- Thank you.
0:48:39 > 0:48:41I don't want to say, "Yeah, I'm delighted,"
0:48:41 > 0:48:43and I don't want to say I'm, you know, upset,
0:48:43 > 0:48:45cos I just have no idea which way it's going to go.
0:48:45 > 0:48:47They could love it, they could hate it...
0:48:47 > 0:48:49I'm kind of at a loss.
0:48:57 > 0:49:00I think the chicken that's stuffed with the liver
0:49:00 > 0:49:02and the duxelles of mushrooms is beautiful.
0:49:02 > 0:49:05I'd just eat this in front of a warm fire with a big jumper
0:49:05 > 0:49:08and I'd be very happy. This is a stunning dish.
0:49:08 > 0:49:10I think Alison has nailed it today.
0:49:10 > 0:49:14I think, again, we've got that just right balance of everything.
0:49:14 > 0:49:16I'm a big fan of this.
0:49:16 > 0:49:19It's one of those great, addictive dishes that you just want to keep on
0:49:19 > 0:49:21going back to and back to and back to.
0:49:21 > 0:49:23And you and I are both sitting here just eating it.
0:49:25 > 0:49:28- You've got just over three minutes, Anna.- Yeah.
0:49:28 > 0:49:31Fried cheese - no-one's going to argue with that.
0:49:31 > 0:49:33We've got figs, which are sweet -
0:49:33 > 0:49:35not sure if we need the honey as well.
0:49:35 > 0:49:37Fried cheese, yum. I mean, come on.
0:49:39 > 0:49:40Come on, Anna.
0:49:48 > 0:49:49What else has got to go on to here?
0:49:49 > 0:49:52I just need to put a bit of this drizzle on.
0:49:52 > 0:49:53- Can we go?- We can.
0:49:53 > 0:49:56- There you go. There you go, Anna. - Thank you very much.
0:50:05 > 0:50:06- Hello.- Hello.
0:50:09 > 0:50:14I have made you feta saganaki with sesame in a honey glaze sauce
0:50:14 > 0:50:16with balsamic honeyed figs.
0:50:16 > 0:50:18- Thank you.- I hope you enjoy it. - Thank you.
0:50:25 > 0:50:27I mean, I think this is just too sweet, even for me.
0:50:27 > 0:50:30I have an extraordinarily sweet tooth.
0:50:30 > 0:50:33Just too big and it's just too overpowering as a starter.
0:50:33 > 0:50:37At the end of the day, these things come down to flavour and for me,
0:50:37 > 0:50:39it's not quite right for the dish that's been served.
0:50:40 > 0:50:42- GREGG:- Don't particularly like the look of it.
0:50:42 > 0:50:44It looks like a wheaty breakfast brick.
0:50:44 > 0:50:46I think it lacks a little ambition.
0:50:51 > 0:50:54Keftedes in tomato and aubergine sauce with bulgur wheat.
0:50:54 > 0:50:56I love that.
0:50:56 > 0:50:58This is the kind of food that I grew up with
0:50:58 > 0:51:00and my mum can cook it really well.
0:51:00 > 0:51:02So Anna, she must be able to cook it as good as my mum,
0:51:02 > 0:51:04otherwise there's trouble.
0:51:08 > 0:51:10- You've got three minutes left. - Three minutes? Thank you.
0:51:17 > 0:51:20That's not the neatest-looking.
0:51:20 > 0:51:21You're going to kill me on this!
0:51:22 > 0:51:24Your time's up. That's OK, cos you've only got
0:51:24 > 0:51:27- a couple of slices of bread to put on, right?- Yep.
0:51:27 > 0:51:28- Go on.- Thank you.
0:51:36 > 0:51:37- Hello.- Hello again.
0:51:39 > 0:51:40- Sorry.- Thank you very much.
0:51:42 > 0:51:44Thank you.
0:51:44 > 0:51:46I've made you keftedes meatballs in a tomato,
0:51:46 > 0:51:50aubergine and onion thick sauce with bulgur wheat on the side
0:51:50 > 0:51:52and a little bit of bread just to mop up
0:51:52 > 0:51:54- all that sauce at the end. - Thanks very much.
0:51:54 > 0:51:55Thanks very much.
0:52:01 > 0:52:04It's highly flavoured, but it's almost a little bland.
0:52:04 > 0:52:07The bulgur's very, very bland.
0:52:07 > 0:52:11Yeah, I think that my family recipe still holds out strong.
0:52:12 > 0:52:14I understand the intention, I really do,
0:52:14 > 0:52:16but that tomato sauce with the aubergine
0:52:16 > 0:52:18is really reduced and going acidic.
0:52:29 > 0:52:34I feel like I've just been hit by about six million buses in one go...
0:52:36 > 0:52:38..and also just awesome.
0:52:44 > 0:52:48The five cooks we had here today are very different
0:52:48 > 0:52:50in their style and approach,
0:52:50 > 0:52:53which makes it a little bit difficult to judge.
0:52:53 > 0:52:56Alison's food today, two courses, brilliant.
0:52:56 > 0:52:58She's got a repertoire, that's for sure.
0:52:58 > 0:53:01Do you know what? I think she's got potential.
0:53:01 > 0:53:03Oh, she's most certainly got potential.
0:53:03 > 0:53:07The amount of work that David got through today gives me great hope,
0:53:07 > 0:53:09because not only does he get through the work
0:53:09 > 0:53:12but he also delivers food that you want to eat.
0:53:12 > 0:53:16Everything he puts on a plate is cooked well and it tastes good.
0:53:17 > 0:53:19Anna disappointed me today.
0:53:19 > 0:53:22Anna surprised me today. I'm a bit sad about it.
0:53:22 > 0:53:24I was disappointed, you were disappointed,
0:53:24 > 0:53:26the guys in the back were disappointed.
0:53:26 > 0:53:29I think Anna may have seen her last dish on MasterChef.
0:53:31 > 0:53:36Now we have to make a very difficult decision between Imran and Bernice.
0:53:36 > 0:53:39Bernice kicked off with a piece of tuna with some vegetables
0:53:39 > 0:53:40and a salsa across the top.
0:53:40 > 0:53:43It was a really big plate of food.
0:53:43 > 0:53:46I really didn't like that tuna. Neither did the three guests.
0:53:46 > 0:53:49However, they liked her dessert.
0:53:50 > 0:53:53You and I can't quite agree on Imran.
0:53:53 > 0:53:57We agree that his plates look stylish, look smart.
0:53:57 > 0:54:00You think it lacks in flavour, I think it's lovely.
0:54:00 > 0:54:04Our guests thought his dessert was bordering on a disaster.
0:54:04 > 0:54:08Both of them didn't quite get two courses up that everybody liked,
0:54:08 > 0:54:09that's the problem.
0:54:09 > 0:54:12If I left, I would still be proud of what I did,
0:54:12 > 0:54:15because it really is quite difficult.
0:54:15 > 0:54:18Saying that, I don't want to go.
0:54:18 > 0:54:20I'd love to get through to the next round,
0:54:20 > 0:54:22but let's just see how it goes.
0:54:22 > 0:54:23I don't know, I really don't know.
0:54:41 > 0:54:43I've always said that this round
0:54:43 > 0:54:46is one of the toughest rounds in MasterChef.
0:54:46 > 0:54:48And we've had a tough decision,
0:54:48 > 0:54:51cos we've only got three quarterfinal places.
0:54:52 > 0:54:56Our first quarterfinalist...
0:54:58 > 0:54:59..is...
0:55:01 > 0:55:02..Alison.
0:55:05 > 0:55:07- Well done.- Thank you.
0:55:08 > 0:55:11Our second quarterfinalist...
0:55:14 > 0:55:15..is David.
0:55:18 > 0:55:20- Well done, sir.- Thank you very much.
0:55:22 > 0:55:24Our third and final...
0:55:26 > 0:55:27..quarterfinalist...
0:55:34 > 0:55:35..is Imran.
0:55:37 > 0:55:38Well done.
0:55:40 > 0:55:41Well done.
0:55:42 > 0:55:45Anna, Bernice, terribly sorry.
0:55:45 > 0:55:47Thank you so much.
0:55:47 > 0:55:49Thank you so much, thank you.
0:55:54 > 0:55:56I'm a little bit disappointed that I didn't get through,
0:55:56 > 0:55:58but I actually feel OK, yeah.
0:55:58 > 0:56:01I feel really chuffed to have made it this far, so, yeah.
0:56:01 > 0:56:04- Well done, man. - Yeah, well done to you too.
0:56:04 > 0:56:06Gutted that I'm not going to be cooking again,
0:56:06 > 0:56:10but relieved that I don't have to do this again.
0:56:12 > 0:56:13Yeah, it's been good.
0:56:19 > 0:56:20Unbelievable!
0:56:20 > 0:56:22Congratulations.
0:56:22 > 0:56:23Wow.
0:56:23 > 0:56:26To be a MasterChef quarterfinalist
0:56:26 > 0:56:30is a sentence I never thought I would utter.
0:56:30 > 0:56:33I am absolutely delighted.
0:56:33 > 0:56:36Yeah, I'm going to definitely have a massive glass of wine.
0:56:38 > 0:56:40It's a surreal feeling, when you hear your name called
0:56:40 > 0:56:42as a quarterfinalist.
0:56:42 > 0:56:45That's just an amazing feeling, it really is.
0:56:50 > 0:56:53Tomorrow night it's the quarterfinal,
0:56:53 > 0:56:57and Alison, Imran and David
0:56:57 > 0:57:01will join Leanne, Jamie and Maria
0:57:01 > 0:57:03to fight for their place,
0:57:03 > 0:57:07cooking for one of the country's top restaurant critics.
0:57:10 > 0:57:12It looks very good and I'd be very, very happy
0:57:12 > 0:57:13to pay for that in a restaurant.