Episode 2 MasterChef


Episode 2

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MasterChef is back, searching for the country's best amateur cook.

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Come on.

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-Ooh!

-You can't say it's got chilli in it and not make it chilli.

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Don't, don't, don't, don't. Oh, no!

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Each week,

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16 new contestants battle for a place in Friday's quarterfinal.

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It's a masterpiece.

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Only the best will make it through to the final challenges.

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-Don't slow down.

-Everybody, pudding!

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Absolutely beautiful.

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It's an incredible piece of cooking.

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They want to realise one dream

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and that's to become the MasterChef champion.

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Kid in a sweet shop, that's me.

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Let's find the stars.

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Eight aspiring amateur cooks.

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Each of them think they've got what it takes

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to become MasterChef champion.

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But only three will make it through to Friday's quarterfinal.

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I'm really excited about cooking for Gregg and John.

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I just hope they're going to be kind.

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I cannot tell you how much this means to me.

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I'm on it. I'm not even that nervous.

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But a few seconds later, I'm going to have a heart attack!

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Welcome aboard.

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Your first test is the market test.

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Through those doors is a market full of wonderful produce.

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Meat, fish, vegetables, sweet, savoury,

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and what we want you to do is cook for us just one plate of food.

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You'll have one hour and 20 minutes to cook it

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and you'll have ten minutes to go and select your produce.

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At the end of this, three of you are going home.

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Ladies and gentlemen...

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go and get your ingredients.

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I can't believe that.

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The contestants now have ten minutes to plan their dish,

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but can revisit the market at any time.

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A lot of pressure, especially with three people going home at the end.

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It's go time, really, isn't it? Yeah, sink or swim.

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In today's meat section are poussin, rack of lamb,

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duck breast and pork belly.

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In the fish section are mussels, prawns, crab and rainbow trout.

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What's this one?

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There's such an array of ingredients to choose from,

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they can go in any direction they want.

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For me, this test is intriguing,

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because it tells me a lot about the cooks.

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By the way they work, whether they're organised or not,

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trying to spot the champion amongst them.

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The first 30 seconds, white panic.

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But then once you start looking round, you think, "Yeah,

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"there's a bit of that, yeah, I can do this."

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Ladies and gentlemen...

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One hour, 20 minutes.

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At the end of this, three of you are going home.

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Let's cook.

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When not cooking for her husband and three children in south Wales,

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Sinead works for the council in the waste department.

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People get really angry.

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If your bin isn't collected, we do get some grief, unbelievable grief.

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So I'm sure I won't get offended by any critique on this show,

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because I have a bit of a thick skin.

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Sinead, what are you making?

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I'm doing a raspberry bread and butter pudding.

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I'm keeping it simple.

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Are desserts a speciality for you?

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My husband, he loves a dessert

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and he loves this bread and butter pudding.

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That's why I'm doing it. It wouldn't matter how many times I cook it,

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he'd say, "Ginge, is the bread and butter pudding ready?"

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-What's your husband's name?

-Steve.

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-This is a Steve pud, is it?

-Yeah, Steve pud.

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Sinead's intentions are great.

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A bread and butter pudding is a fine dessert.

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It should be lush, it should be wonderful,

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but it still needs that crispy top,

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it still needs to be lovely and spongy inside.

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35-year-old Bernice lives in Essex and works as a flight attendant.

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A lot of people say that when I'm nervous, I don't look nervous,

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but that's probably because that's what I have to do in my job.

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I might look OK on the outside, but inside, I'm like dying.

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BERNICE LAUGHS

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Oh...

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-Bernice.

-Yeah?

-Have you cut two fingers already?

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-Er, yeah, I have.

-BERNICE LAUGHS

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-How did you do that?

-Erm, chopping up some vegetables,

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believe it or not. I can cook, don't worry!

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What are you making for us?

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Well, I'm going to make the poussin.

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I've stuffed it with thyme, garlic and lemon and rubbed it in butter,

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so I'm going to roast it

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and then I'm going to do some roast potatoes, as well.

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I'm sticking to quite, sort of like my normal cooking.

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I really like the sound of this.

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-Yeah?

-How good a cook are you?

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I'm good. I hope so.

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Bernice, she's got roast chicken, but she's got stuffing inside.

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I love stuffing inside chicken, cos all the juices from that poussin

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flavour the stuffing.

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The thing that Bernice is going to have to do now

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is take that roast chicken dinner

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and make it look beautiful on a plate.

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-Can you make custard with ordinary flour, then?

-Don't know.

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-Oh, cornflour. There you go.

-Oh.

-It was hiding.

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-GREGG:

-15 minutes gone, ladies and gentlemen.

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So you've got an hour and five minutes left, OK?

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28-year-old Jason is a mortgage advisor

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and dreams of opening a gourmet food truck.

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Jason is cooking us a classic rack of lamb with a fondant

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potato and some spinach, which I think sounds wonderful.

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And he's going to add to that some South American flavours.

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Well, as long as it works for the lamb, I'll be fine about that.

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There's going to be ground coriander, cumin, paprika,

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and there's going to be a bit of citrus in there, as well.

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Is that your style, spice?

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So, I travelled Australia and New Zealand

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and a lot of the friends I made were South American,

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so Argentinian, Chilean.

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They love cooking in groups, so you'd always go round,

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they'd have big meals, erm...

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Ever since then, really, I think the flavours have kind of stuck with me.

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My mum is a huge fan of MasterChef.

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That probably was part of the reason why she was poking me to go on it,

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more than the fact that I'm a good cook.

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Maybe she's set me up massively.

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But I suppose there's only one way to find out.

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Just biding time, waiting for it to come together now.

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Bristol-based Sophie cooked for her student friends

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all the way through her law degree.

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I like cooking for people, I think cooking's a very social thing to do.

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The art of, like a good dinner, is lost on my generation.

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Sophie, I can't see any meat or fish.

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I cook a lot of vegetarian food,

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like a lot of my friends are vegetarian or vegan,

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so I'm going to do a vegetarian dish.

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Do you have a style of cookery?

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I like cooking with really fresh ingredients.

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I only graduated last year, so I've had a year of non-student cooking,

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which has been eye-opening for me. No more tins of stuff or whatever.

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Sophie's cooking as she would do for all her mates.

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All the food goes down the middle of the table

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and they choose what they want to eat themselves.

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We've got roasted courgette, roasted pumpkin, with some flatbreads.

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Then she's got two salsas.

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There's nothing really to hold the whole thing together.

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But maybe Sophie's got a trick up her sleeve we don't know about.

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Right, you're halfway!

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Marketing consultant Alison is originally from Ireland,

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but now lives in London.

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I grew up in Dublin.

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My dad was a publican, so he was like hostess with the mostest.

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They were into just really, really good food,

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and making that quite a kind of social occasion.

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Alison, I can't work out what it is you're making.

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Poussin with a wild rice, pistachio, orange and apricot salad.

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Where does this influence come from?

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It's just flavours that I love.

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I kind of cook with this Middle Eastern,

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Lebanese kind of style flavours quite a lot.

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I think they're my flavours of the month.

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Sweet glaze on top of a piece of chicken, could be wonderful,

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with a salad of wild rice and apricots,

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which is heady with a bit of spice.

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And now she's making some hummus, as well.

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You have 30 minutes to go.

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Anna comes from a large Cypriot family

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and dreams of opening her own Greek cafe.

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Food's always been a really, really big part of our family.

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We've done Greek barbecues, which we call souvlas.

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We've done them in the snow, we've done them in the rain.

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Weather doesn't stop us.

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It's just how you bring a Greek family together, food and snacks.

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-Anna.

-Hi.

-You're very focused.

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Yes, I'm trying to make sure I stay in time.

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So I've got my game face on.

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-Are you on time?

-Er... I hope so.

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-ANNA LAUGHS

-What are you making?

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I'm making an amaretto, orange and frangipane tart.

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How long's it going to take to bake?

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It should, hopefully, only take about 20 minutes.

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-Fine.

-So they should be done within the next five, six,

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-and then that'll go on top.

-Pastry, is that your love?

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Yeah. Well, I like eating it.

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To be honest, normally I tend to do savoury,

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just because you're not going to sit... Well,

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you could sit down and eat a cake all day, but...

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Yeah, I probably could do that, actually.

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Anna, with all her confidence, was quite slow to get off the mark

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and it took her 20 minutes to get her pastry in the oven

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and that means that her tarts are going to be just on the cusp.

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I think she's right up against it, Anna, right now.

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They're going to be ready in about...

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-BEEPING

-It's going to beep, cos I didn't set it right.

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ANNA LAUGHS

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Imran runs a food blog

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and enjoys hosting dinner parties at home in Cardiff.

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What are you making for us now, Imran?

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I'm doing, er, harissa-spiced duck breast...

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-Ooh.

-With cauliflower puree,

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saffron and turmeric mashed potato,

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and all freshened up with some pickled beetroot.

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Real leaning on spice here. And pickle.

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-Yeah.

-What job do you do, please?

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I'm a dentist, for my sins.

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-Are you?

-Yes.

-Cos, look...

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-All out, I'm afraid!

-IMRAN LAUGHS

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Imran's dish sounds like a flavour sensation.

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The thing that I want to make sure from Imran is that duck is cooked

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really nicely and there's not too much fat and it's not too greasy.

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I am a competitive person.

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Anyone that says that they're not really,

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I'm not sure I trust them so much!

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Guys, you've got 15 minutes.

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David sells classic car spare parts for a living

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and has been a keen cook for over 30 years.

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I really like to challenge myself with new dishes all the time.

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I'm known as being the cook and the go-to person if you want

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to ask a recipe. All that's about to be tested, though.

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David's cooking classic French food.

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We've got duck, fondant potato.

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But within the carrots, we have orange juice.

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And then we have a cream sauce.

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I'm a little bit worried about that combination.

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As for the rest of it, I think it sounds brilliant.

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Far be it from me to get between a man and his duck.

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-Bold man, indeed.

-What is it about cooking that you love, David?

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Just the creativity and the flavours and the senses.

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And the occasion, really.

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Everybody sits round the table, they spend time together,

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which otherwise there's not that many opportunities in life

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to actually sit down and spend quality time.

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-Yeah, sure.

-My preference is to do lots of small courses

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and keep people sitting there for a very long period of time.

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Listen, you have only five minutes.

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IMRAN LAUGHS QUIETLY

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ANNA STRAINS

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30 seconds!

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That's it, guys! Time's up. Stop, please. Stop.

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Do you know what I need?

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-Are you OK?

-It's wild, right?

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First up is client relationship manager Anna.

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She has cooked an amaretto and orange frangipane tart,

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with cinnamon and amaretto-spiced cream.

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That is sound.

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Thank God.

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It's delicious.

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You've got crispy pastry, your frangipane is lovely and soft.

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A hint of orange in the background.

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I think that's great.

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OK.

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I LOVE that cream.

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You've obviously got a decent touch,

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you've obviously got a decent palate.

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I hope you do savoury as well as you do sweet,

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cos I really, really like that.

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When Gregg cut that open, I was like, "Oh..."

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My heart was like... Is it in my mouth or in my stomach?

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It was in one of them.

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Cardiff-based dentist Imran

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has pan-fried a harissa-coated duck breast

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and served it on a cauliflower puree,

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with saffron and turmeric mash and pickled beetroot.

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OK.

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Upon that plate, there is harissa, pickled beetroot, saffron,

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and all those things are really big, heady flavours,

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but the whole thing is a bit bland.

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It sort of promised a lot and I didn't get very much.

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OK.

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Textures, colours, process, I believe you're a decent cook.

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The issue for me is that skin isn't crispy, so you don't want to eat it,

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and that's where you've put all the harissa.

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I...thought I was on the right track.

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And it's the worst thing you can hear from someone,

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saying that your food is bland.

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You are too tough on yourself.

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-I fluffed it. Absolutely fluffed it.

-You didn't fluff it.

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Mortgage advisor Jason has cooked cumin and coriander rack of lamb,

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with potato fondant, garlic mushrooms and spinach,

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and a South American-inspired chilli and herb lime sauce.

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Highly unusual to have lamb served with lime,

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chilli and mushrooms with garlic. It's very strong,

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it's very, very powerful. I like it.

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-Thanks.

-There's nothing wishy-washy about you, mate, is there?

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You pack a punch.

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I'm not a fan, I'm sorry.

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The reason is, lamb I think of being very, very sweet, but that sharp,

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citric flavour of lime against the lamb, I find a little bit too much.

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I just think the combination's not right and your lamb is overcooked.

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Yeah. I tried to keep it warm, in the end,

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by placing it back in the oven.

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When you roast a piece of meat on a bone and you rest it,

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-it will hold its temperature for about 20 minutes.

-Mm.

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So just let it rest,

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rather than trying to put it back in the oven again.

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-Lime gravy?

-One of my uncle's favourites, that was.

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You think doing an invention test is going to be hard,

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and then you realise that it's a lot harder

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than you thought it was going to be.

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You can try and practise as much as you want,

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but there's no practice you can do for that.

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You did ace.

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Marketing consultant Alison has served poussin,

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with an apricot jam and butter glaze,

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a salad of black rice, apricots,

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pistachios, chillies and mint,

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with roasted butternut squash and hummus.

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Yum!

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Super yum!

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Really, really nice!

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Lovely, lovely dish! It's North African, Middle Eastern,

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you've captured the flavours brilliantly.

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I think you've showed a really good touch here and understanding of flavours.

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-Thank you.

-I like it.

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-It's super.

-Ah...

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And I tell you what's made it, it's the hummus.

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Because hummus has become the sauce underneath,

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it's the glue to hold the whole thing together,

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and as far as a market challenge goes, yeah, it's really impressive.

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Great.

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-That was awesome.

-I can breathe now.

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-INDISTINCT SPEECH

-Yeah, I know, I know.

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-Well done.

-Thanks.

-Well done...

-INDISTINCT

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Refuse worker Sinead has cooked a raspberry bread and butter pudding

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and served it with custard.

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Trying to make a bread and butter pudding look good

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is always difficult, cos it's a big, family pot of sharing stuff.

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You've managed it here, a little individual one.

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It's a tasty pudding, a tasty pudding.

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I think it could probably be a little bit more special,

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but it's a tasty pudding.

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Thank you.

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My issue in eating it is that I find it too sharp.

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-Right.

-And, actually, not sweet enough.

0:18:380:18:41

Not enough sugar on the raspberries.

0:18:410:18:43

-Right, OK.

-Not enough sugar in the custard.

-Oh, right.

0:18:430:18:46

Sinead, thank you very much.

0:18:480:18:49

-Thanks a lot, guys. Thanks.

-Thank you.

0:18:490:18:51

The judges probably thought it may have been a little bit safe, but,

0:18:540:18:57

you know, it's who I am.

0:18:570:18:59

so, we'll just wait and see.

0:19:010:19:03

It's nerve-racking.

0:19:050:19:06

Legal assistant Sophie has made coriander flatbreads,

0:19:110:19:15

served with roasted squash and courgettes,

0:19:150:19:19

a tomato and pepper relish,

0:19:190:19:21

and a sweetcorn and pomegranate salsa.

0:19:210:19:24

Piling it together in one mound, the salsa and the veg,

0:19:310:19:35

is going to make it wet and mushy.

0:19:350:19:37

Yeah, it's a bit of a muddle.

0:19:370:19:40

The things are cooked well. You've seasoned well.

0:19:420:19:44

But it is a salad with a dressing.

0:19:440:19:46

-Great.

-I like it, so...

0:19:530:19:55

Flight attendant Bernice has roasted poussin stuffed with lemon, thyme,

0:20:000:20:05

sage and garlic, topped with crispy ham, with Savoy cabbage,

0:20:050:20:11

roast potatoes and a red wine sauce.

0:20:110:20:14

I'm not a fan of your presentation.

0:20:160:20:18

-Mm-hm.

-I don't like it piled up like that.

0:20:180:20:19

-OK.

-And you seem to have ripped the chicken to bits.

-Mm.

0:20:190:20:23

That chicken is really moist and it is coming alive

0:20:320:20:36

with the flavour of herbs. Potatoes are well-seasoned.

0:20:360:20:39

Listen, you have good flavours and good textures on there.

0:20:390:20:43

That's very much let down by your presentation.

0:20:430:20:46

-I mean, you've ripped that chicken apart.

-Sorry.

-Yeah.

0:20:460:20:49

I agree with Gregg.

0:20:490:20:51

It's a moist piece of chicken that you've pulled apart.

0:20:510:20:53

A lovely breast and a piece of leg on a plate,

0:20:530:20:56

it would be a gorgeous, gorgeous-looking dish.

0:20:560:20:59

-It's good.

-OK.

0:20:590:21:01

But it could be a little bit better.

0:21:010:21:03

Thank you very much. Thank you.

0:21:030:21:06

I'm happy with the comments, really happy.

0:21:080:21:10

I know my presentation was a bit shocking, but, yeah, so, we'll see.

0:21:100:21:14

-Going well.

-Thanks. Thank you.

0:21:160:21:19

Last up is classic car specialist David.

0:21:220:21:25

He's served pan-fried duck breast with a cream mushroom sauce,

0:21:250:21:31

fondant potato, carrots in orange and thyme,

0:21:310:21:36

fine green beans

0:21:360:21:37

and roasted tomatoes.

0:21:390:21:40

It's sound. I mean, really sound.

0:21:500:21:52

That mushroom sauce,

0:21:520:21:54

it takes me back to a time as a kid and it's really, really comforting.

0:21:540:21:57

Your potato fondant is lovely and soft,

0:21:570:22:00

your carrots are cooked, your beans are cooked,

0:22:000:22:02

your duck is cooked just enough, it's seasoned well.

0:22:020:22:06

It just deserves to probably come out of 1975

0:22:060:22:11

and into 2017.

0:22:110:22:13

It's good, old-fashioned, classic French cooking

0:22:140:22:18

and it tastes like it.

0:22:180:22:19

Put a smile on an old man's face. Well done.

0:22:190:22:22

I just enjoyed it.

0:22:250:22:27

And, you know, having got some decent,

0:22:270:22:29

good comments and some good steers on how to improve,

0:22:290:22:31

just want to do it again. Absolutely, yes.

0:22:310:22:34

Some good food in this round, I think.

0:22:380:22:40

We've got some very, very good cooks.

0:22:400:22:43

One in particular stands out for me.

0:22:430:22:45

-And who's that, then?

-Alison.

0:22:450:22:47

Yeah, I agree.

0:22:470:22:48

Alison's dish, I doubted, cos there was so much going on.

0:22:480:22:51

But it really worked.

0:22:510:22:53

The most surprising plate of food today, for me, came from David.

0:22:530:22:58

Cos David's presentation was definitely 1975,

0:22:580:23:01

but his food tasted great.

0:23:010:23:03

His cookery knowledge is obvious.

0:23:030:23:05

-Yeah.

-He makes tasty food. I'm happy to put David through.

0:23:050:23:08

Anna made a very good tart.

0:23:080:23:11

Very good palate. Obviously knows pastry.

0:23:110:23:13

Anna looks very promising.

0:23:130:23:15

Sophie was very, very disappointing.

0:23:160:23:18

Neither you nor I could work out what Sophie's dish was.

0:23:180:23:21

It didn't taste very good.

0:23:210:23:23

I think Sophie leaves us.

0:23:230:23:24

I think it's difficult for Sinead to advance,

0:23:260:23:28

doing something quite basic,

0:23:280:23:30

like a bread and butter pudding. I don't mind if it's a beautifully

0:23:300:23:33

flavoured bread and butter pudding, but I didn't find it sweet enough.

0:23:330:23:36

It's called a sweet for a reason.

0:23:360:23:38

I found Jason's dish to be a bit disconcerting.

0:23:390:23:42

Lamb and lime is not something I really I want to eat together

0:23:420:23:44

and the lamb was really overcooked.

0:23:440:23:46

I mean, right now, big question mark hanging over Jason,

0:23:460:23:49

-cos I liked it and you didn't.

-Imran?

0:23:490:23:52

Imran gave us what I thought was a very colourful, very different,

0:23:520:23:56

very attractive plate.

0:23:560:23:58

But it tasted of very little.

0:23:580:23:59

Let's talk about Bernice for a moment, OK?

0:24:010:24:04

I didn't like the way she hacked around at that poussin.

0:24:040:24:07

But the poussin tasted lovely.

0:24:070:24:10

We've got two more places to give, one more person needs to go home.

0:24:130:24:17

Bernice, Jason and Imran.

0:24:170:24:20

There's our three candidates.

0:24:200:24:22

Who stays and who goes?

0:24:220:24:24

There was some great food.

0:24:340:24:36

And for us, there were three outstanding cooks.

0:24:360:24:40

And those three outstanding cooks are...

0:24:400:24:41

Alison,

0:24:430:24:44

David

0:24:440:24:46

and Anna.

0:24:460:24:47

You three are safe.

0:24:490:24:51

Thank you.

0:24:510:24:53

The first person leaving us...

0:24:530:24:55

is Sophie.

0:24:580:24:59

The second person leaving us...

0:25:040:25:06

-Sinead.

-OK, thank you.

0:25:090:25:11

So that now leaves you three.

0:25:140:25:17

Jason, Bernice and Imran.

0:25:170:25:19

The third person leaving us...

0:25:210:25:23

is Jason.

0:25:270:25:28

-Jason, thanks very much.

-Thanks a lot.

0:25:280:25:30

I feel a bit disappointed,

0:25:360:25:37

but I kind of expected it, cos I knew I could've done a lot better

0:25:370:25:40

than that, and the other people that have gone through are really, really good, so I'm proud of them.

0:25:400:25:45

I didn't want to be the first out, but, erm, you know,

0:25:450:25:48

there was some good cooks there and all the best to them.

0:25:480:25:51

Definitely not going to stop cooking,

0:25:510:25:53

otherwise my girlfriend would starve.

0:25:530:25:55

So I'll have to keep going for her more than anything.

0:25:550:25:58

Welcome back.

0:26:140:26:16

This, today, is a step up.

0:26:160:26:18

You are cooking for the final three from 2015.

0:26:190:26:24

Tony Rodd, Emma Spitzer

0:26:250:26:29

and the winner, Simon Wood.

0:26:290:26:31

Two courses, one hour and 15 minutes.

0:26:340:26:37

Let's cook.

0:26:370:26:38

Try not to cut myself today.

0:26:480:26:50

I work as cabin crew in the summer time,

0:26:510:26:53

so I'm quite used to remaining calm,

0:26:530:26:55

so I'm going to have to be my best today.

0:26:550:26:57

Just got to be 100%.

0:26:570:26:58

I hope.

0:27:000:27:01

Your two courses today, Bernice, are what?

0:27:030:27:06

I'm doing, erm, tuna steak,

0:27:060:27:08

with anchovy, basil and tomato, like salsa,

0:27:080:27:13

and then I'm doing a almond and vanilla sponge

0:27:130:27:16

and white chocolate meringue,

0:27:160:27:19

it's crushed up meringue, with the pistachio and the almonds...

0:27:190:27:22

You've got to smash up something, don't you?

0:27:220:27:24

-You've got to rip something apart.

-Well, I've got to rip something apart today!

0:27:240:27:27

How do you feel about cooking for the final three on MasterChef?

0:27:270:27:31

Oh, it's nerve-racking.

0:27:310:27:33

I'm so excited about meeting them, but I just,

0:27:330:27:35

I really hope they like it. So...

0:27:350:27:37

I've got confidence in Bernice today, cos she's got her laugh on.

0:27:390:27:42

BERNICE LAUGHS

0:27:420:27:44

She's doing two dishes she cooks at home all the time.

0:27:440:27:47

But those two dishes have to come up a level.

0:27:480:27:51

So, I'm a bit pushed, but I'll be all right.

0:27:510:27:54

Since John gave me his comments,

0:27:580:28:00

I've put a lot of thought into how to change the plate round.

0:28:000:28:03

I think if I had a bit longer, I could improve it further still,

0:28:030:28:06

but I've certainly got some positive ideas on how the plate will look

0:28:060:28:09

a lot more 21st-century, John.

0:28:090:28:10

Marked difference in you today, David.

0:28:150:28:17

Your hands are shaking.

0:28:170:28:18

Yeah, I've realised the length and breadth of the challenge

0:28:180:28:21

I've just thrown myself down.

0:28:210:28:23

I've got some lamb cutlets, I've got a port and rosemary jus,

0:28:230:28:28

I've got some colcannon with kale.

0:28:280:28:30

-Dessert?

-Peaches with amaretto

0:28:300:28:33

and Tuaca-flavoured mascarpone and a tuile biscuit.

0:28:330:28:37

Are you sure you've got time to do all this?

0:28:370:28:39

No, but I've timed it and it worked,

0:28:390:28:41

and so if I really get a shift on, I should be OK.

0:28:410:28:44

-You didn't realise we were going to come and talk to you?

-No, I didn't.

-You've never seen the programme?

0:28:440:28:48

GREGG LAUGHS

0:28:480:28:49

Absolutely nothing wrong at all, in my opinion, with David's menu.

0:28:510:28:55

Only I'm not convinced he's got the time to do everything.

0:28:550:28:59

30 minutes left.

0:28:590:29:00

DAVID EXHALES DEEPLY

0:29:000:29:02

Being in the last three wasn't the nicest feeling in the whole world.

0:29:060:29:10

It was obvious I was very disappointed, so, yeah,

0:29:100:29:12

I feel I have a point to prove today.

0:29:120:29:14

What are your two courses, Imran?

0:29:160:29:18

Loin of lamb on a smoky aubergine puree,

0:29:180:29:21

hopefully some crispy lamb crackling,

0:29:210:29:24

a salsa verde and a butternut squash fondant.

0:29:240:29:28

Dessert is what?

0:29:280:29:29

Roasted peach with pistachio crumb.

0:29:290:29:32

One of your mates over there is doing lamb and peach.

0:29:320:29:35

Does that put you under more pressure?

0:29:350:29:37

Considering that he was one of the exceptional cooks from last round, yes.

0:29:370:29:40

Imran's promising me a plate of really lovely things.

0:29:420:29:47

The thing is he's going to have to make sure there's a huge amount

0:29:470:29:50

of flavour in that aubergine.

0:29:500:29:51

That aubergine is the source of the dish.

0:29:510:29:54

And if he has listened and he does season, I'm going to be a happy man.

0:29:540:29:58

It means so much for me to keep going in this competition.

0:30:040:30:07

I have the ability to go quite far in this,

0:30:070:30:10

so I would be so upset if this didn't go my way

0:30:100:30:13

and I got sent home.

0:30:130:30:15

So, the starter is a squid and fennel salad

0:30:170:30:20

and then I can just move straight onto my main,

0:30:200:30:23

which is chicken breast stuffed with chicken livers

0:30:230:30:27

and porcini mushrooms on a bed of polenta.

0:30:270:30:31

All the effort's going into the main, isn't it?

0:30:310:30:33

The starter is designed to get done quickly.

0:30:330:30:34

Yeah, but it's really tasty, the starter.

0:30:340:30:36

-It better be.

-I like it.

0:30:360:30:38

Otherwise you're out.

0:30:380:30:40

Great, OK!

0:30:400:30:41

Alison's being very tactical.

0:30:460:30:47

She knows she's got to do two courses

0:30:470:30:50

and she's worked out her menu accordingly.

0:30:500:30:52

That's great, as long as her dishes are really delicious.

0:30:520:30:56

I genuinely thought I was going home in the first round,

0:31:020:31:05

and to not and be here today, it's kind of a bit like,

0:31:050:31:07

"Oh, I hadn't planned for this."

0:31:070:31:09

To give you an idea, I only brought, like,

0:31:090:31:13

one pair of socks.

0:31:130:31:14

Are we going to see any food from Cyprus today?

0:31:160:31:18

-You are.

-Yes! What are we going to get?

0:31:180:31:21

For my starter, I'm doing feta cheese saganaki.

0:31:210:31:23

It's feta cheese in a sesame crumb, and that's fried,

0:31:230:31:26

and I'm going to serve that with a honey drizzle

0:31:260:31:28

at the bottom of the plate,

0:31:280:31:29

and then it's got some balsamic glazed figs in.

0:31:290:31:31

My main dish is from Cyprus.

0:31:310:31:32

They're called keftedes, which are Greek meatballs

0:31:320:31:35

in a tomato and aubergine sauce. I'm hoping that everybody likes it.

0:31:350:31:39

It's something I've been eating since I was a child.

0:31:390:31:41

I know that my palate likes it,

0:31:410:31:42

but I'm hoping that's not just cos it's something I've always eaten.

0:31:420:31:45

But can you present it in a grown-up way?

0:31:450:31:48

I hope so, but I guess the next half an hour will tell.

0:31:480:31:52

I'm really concerned about presentation.

0:31:550:31:57

It could be really tasty,

0:31:570:31:59

but I think it's going to be really hard to make it look smart.

0:31:590:32:02

15 minutes.

0:32:030:32:05

Since MasterChef, my life has changed an extraordinary amount,

0:32:160:32:19

actually, in a really, really good way.

0:32:190:32:22

I've been doing some catering, I've been doing some teaching,

0:32:220:32:25

I've been doing the odd supper club here and there.

0:32:250:32:28

Doing what I love, which is cooking,

0:32:280:32:29

but I'm actually getting paid for it, so that's a great thing.

0:32:290:32:32

The scale of my life is just so different

0:32:350:32:37

from where it was to where it is now.

0:32:370:32:39

I've got a book, I've got a restaurant,

0:32:390:32:41

I'm the executive chef at a football club.

0:32:410:32:44

I cooked dinner for Billy Ocean a month ago.

0:32:440:32:46

It's life-changing.

0:32:460:32:48

I didn't want to be a cook when I entered the competition,

0:32:510:32:54

but now I'm running a restaurant in Shoreditch.

0:32:540:32:56

Get recognised on the streets and my food's got better,

0:32:560:32:59

so, yeah, life has completely changed.

0:32:590:33:02

The round that these guys are going to go through today

0:33:050:33:07

is the hardest one in the entire competition.

0:33:070:33:09

It's the day that still haunts me now.

0:33:090:33:11

Even now, with all the training and everything I've achieved

0:33:110:33:14

since winning MasterChef, I would not want to go back and do this day.

0:33:140:33:18

-Cheers. Good to see you, boys.

-Cheers.

0:33:180:33:20

Bernice, you have just five minutes left.

0:33:230:33:26

-Oh, God.

-Are you going to get this up?

0:33:260:33:27

Hopefully.

0:33:270:33:29

So, Bernice is cooking us yellowfin tuna steak with anchovy,

0:33:290:33:33

basil and tomato salsa on a bed of green vegetables and butter beans.

0:33:330:33:38

-Sounds good.

-I think she's been quite clever here.

0:33:380:33:40

I think it's classic flavours,

0:33:400:33:42

but I don't think there's that much to do.

0:33:420:33:45

-You've got three minutes, Bernice.

-OK, right.

0:33:450:33:47

-Tuna OK?

-Yeah.

0:33:520:33:54

-Ready to go?

-Just about.

0:33:540:33:56

I just want to get a bit of colour on it.

0:33:560:33:58

-Happy with it?

-Yeah.

-Good.

0:34:050:34:08

Good job, Bernice.

0:34:090:34:11

-Hello.

-Hello.

-It's lovely to meet you.

0:34:210:34:23

-You too.

-There you go.

0:34:230:34:25

-Ladies first.

-Thank you very much.

0:34:250:34:27

Today I've made for you tuna steak with an anchovy,

0:34:280:34:31

tomato and basil salsa on the top,

0:34:310:34:34

mixed greens with some butter beans and balsamic.

0:34:340:34:36

I hope you like it.

0:34:360:34:38

-Thank you.

-Thank you very much. Thanks.

0:34:380:34:40

My tuna is really over,

0:34:500:34:52

so it's actually gone a little bit dry,

0:34:520:34:54

and I don't feel there's enough of the sauce to make it not so dry.

0:34:540:34:58

I find it a little bit on the bland side, actually.

0:34:580:35:02

It's not great, but it's certainly not a disaster.

0:35:020:35:04

The central part of that tuna is cooked really nicely,

0:35:060:35:09

but one end is overcooked, the other end is undercooked.

0:35:090:35:11

-15 minutes before you serve dessert, yeah?

-OK, yeah.

0:35:150:35:18

I think she's got a lot to do with the dessert.

0:35:200:35:22

She's got a sponge, she's got white chocolate meringue,

0:35:220:35:25

she's got a raspberry liquor sauce and whipped cream,

0:35:250:35:27

all in an oven she's never used before.

0:35:270:35:29

She's got a lot of work to do there.

0:35:290:35:31

-You're really going to have to push.

-OK.

0:35:310:35:32

Cos you've got about three minutes left.

0:35:320:35:34

Good luck, go on.

0:35:390:35:40

OK.

0:35:420:35:43

There we are.

0:35:440:35:45

Sorry.

0:35:470:35:49

Come on.

0:35:550:35:56

-Bit wet.

-Yeah.

0:35:570:35:58

-Can't stop my hands from shaking.

-Right, your time's up.

0:36:010:36:03

-Done?

-Yeah.

-Happy?

0:36:110:36:12

-Hello.

-Hi.

-Hi again.

0:36:230:36:25

-Sorry about the wait.

-That's all right.

0:36:250:36:27

Thank you.

0:36:290:36:30

I've made for you an almond and vanilla sponge

0:36:320:36:35

with some whipped cream,

0:36:350:36:37

some crushed white chocolate meringue

0:36:370:36:40

and a raspberry sauce.

0:36:400:36:43

It was supposed to be a bit thicker

0:36:430:36:44

but didn't thicken enough in time, sorry!

0:36:440:36:46

-It's all good. Thank you very much.

-Thanks.

-Thanks.

0:36:460:36:49

I think it's absolutely brilliant.

0:36:560:36:59

Pure and simple. I would like a little bit more cream to go with it,

0:36:590:37:01

then I could finish the entire plate. Spot on.

0:37:010:37:04

I really like it.

0:37:040:37:05

I think she's got such a lovely, light touch with this dessert.

0:37:050:37:09

It's properly tasty and she's got that sponge cooked perfectly.

0:37:090:37:12

I'm really enjoying her sweet light sponge with the sharp,

0:37:160:37:19

sweet raspberry across the top.

0:37:190:37:21

I'm also enjoying the sweetness of the meringue.

0:37:210:37:23

It tastes nice.

0:37:230:37:25

I tell you what, give me a planeful of, like, 200 people,

0:37:330:37:37

screaming children, people moaning any day over that,

0:37:370:37:40

cos that's one of the hardest things I've ever had to do in my life.

0:37:400:37:43

So, David's main, lamb cutlets.

0:37:490:37:51

I did something similar in this round

0:37:510:37:53

so I know that he's up against it with that.

0:37:530:37:56

There's a lot of elements. You've got kale,

0:37:560:37:57

you've got colcannon, some potatoes there,

0:37:570:37:59

then the endives, as well as a port and rosemary jus.

0:37:590:38:03

It's a lot to balance.

0:38:030:38:04

If David pulls this off, I'll be buying him a pint later.

0:38:040:38:07

He's done really well.

0:38:070:38:08

Take your time, David, you've got plenty of time.

0:38:090:38:12

-Three minutes, David.

-Thank you.

0:38:120:38:14

You got it all done, mate, didn't you?

0:38:170:38:19

-Did it all, chaps.

-You've got it all done.

0:38:190:38:21

I like your presentation.

0:38:230:38:24

Wow!

0:38:240:38:26

-You've got to go now.

-OK.

0:38:270:38:29

-Good afternoon.

-Hiya.

-Hi.

0:38:380:38:40

Thank you.

0:38:400:38:42

Today I've made for you lamb cutlets with a port and rosemary jus,

0:38:420:38:46

colcannon with leek and kale,

0:38:460:38:48

thyme and orange glazed carrots,

0:38:480:38:50

some caramelised endives and some roasted tomatoes.

0:38:500:38:54

-I hope you enjoy.

-Thank you.

-Thank you very much.

-Thank you.

0:38:540:38:57

You don't need the carrots, you don't need the tomatoes.

0:39:010:39:04

If he'd just stuck with the endives,

0:39:040:39:05

the lamb and the colcannon, seasoned properly,

0:39:050:39:07

I think he'd have had a really good dish.

0:39:070:39:09

It's showing through that he's given himself too much to do.

0:39:090:39:11

Too much, mm.

0:39:110:39:12

The lamb is cooked beautifully, it really is lovely and soft.

0:39:120:39:16

It's perfect. Yeah, I mean, it's just short of a really,

0:39:160:39:19

really tasty dish. Having said that,

0:39:190:39:20

I'm finishing that lamb cos it really is the star on the plate.

0:39:200:39:23

Love the pink lamb, love it,

0:39:250:39:28

and I love that sweet jus he's serving,

0:39:280:39:30

flavoured with rosemary. Some really nice touches there.

0:39:300:39:33

15 minutes and then dessert goes, yeah?

0:39:360:39:38

Thank you, yes. Right, here we go.

0:39:380:39:41

So, dessert - baked peaches in Vin Santo with crushed amaretti,

0:39:410:39:45

fresh raspberries, Tuaca mascarpone and an almond tuile.

0:39:450:39:48

-JOHN:

-So, you're confident now?

-I'm happier now, yeah.

0:39:480:39:50

What about tuiles? What's happening with tuiles?

0:39:500:39:52

-I'm behind on the tuiles, I'm afraid.

-BEEPING

0:39:520:39:55

-EMMA:

-I like the idea of the fruit with the texture of

0:39:550:39:58

the crushed Amaretti biscuit and, obviously, love mascarpone.

0:39:580:40:02

If he gets the tuile right, I could be sold.

0:40:020:40:04

-Two minutes, David.

-Come on.

0:40:110:40:13

-What else needs to go on this dessert?

-Just the cream.

0:40:240:40:27

HE GROANS

0:40:290:40:30

We are done.

0:40:300:40:32

You have got through a remarkable amount of work.

0:40:320:40:35

Right, let's go.

0:40:350:40:37

For dessert, I've prepared for you a roasted peach

0:40:500:40:52

with amaretto flavoured with Vin Santo,

0:40:520:40:56

a Tuaca-flavoured mascarpone cream,

0:40:560:40:58

a tuile biscuit and some raspberries.

0:40:580:41:00

-And I hope you enjoy it.

-Thank you.

-Thank you very much.

0:41:000:41:03

Lovely.

0:41:050:41:06

TONY CHUCKLES

0:41:080:41:09

You know what? This looked awful.

0:41:090:41:12

But I don't care what it tastes like if it tastes like this.

0:41:120:41:14

I'll eat it all, thanks very much.

0:41:140:41:16

Yeah, happy, really happy with this one.

0:41:160:41:18

That topping is so delicious.

0:41:180:41:20

I'm loving the texture contrast between the crunchy top,

0:41:200:41:23

the delicious cream. Really tasty, really tasty.

0:41:230:41:26

It's not avant garde, it's not trendy, it's just a crowd-pleaser,

0:41:260:41:30

and that's the point of it. David's making food that people want to eat.

0:41:300:41:33

It's the sort of dish you look down and realise you've eaten it.

0:41:330:41:37

That was a challenge. My goodness, that was a challenge.

0:41:470:41:50

-Happy with that, Imran?

-Yes.

0:41:550:41:58

-Ready to rock?

-Yes, sir.

0:41:580:41:59

Good. You've got three minutes.

0:41:590:42:01

I need to make sure I don't dribble on this menu

0:42:030:42:06

when I read out what Imran's making.

0:42:060:42:09

A lamb loin, smokey aubergine puree,

0:42:090:42:13

butternut squash fondant,

0:42:130:42:14

braised baby leeks, crackling. Lovely!

0:42:140:42:17

Really, really nice flavours on there.

0:42:170:42:19

Really, really quite excited by that one.

0:42:190:42:22

Right, go on, then. Two minutes to go.

0:42:220:42:24

Got to get it up.

0:42:240:42:25

Come on, come on.

0:42:250:42:27

Leeks... Ah, crackling.

0:42:290:42:30

You've got 60 seconds left, so I think you are just about there.

0:42:310:42:34

OK, that's it.

0:42:370:42:38

-Hello.

-Hi, there.

0:42:450:42:47

How's it going?

0:42:470:42:49

-There you go, Emma.

-Thank you very much.

0:42:490:42:51

You're welcome.

0:42:510:42:52

I've made for you today loin of lamb on a smokey aubergine puree,

0:42:530:42:58

baby leeks, butternut squash fondant

0:42:580:43:02

and a salsa verde.

0:43:020:43:03

-I hope you enjoy it.

-Thank you.

-No worries.

0:43:030:43:06

I think Imran's done a really good job.

0:43:120:43:14

It looks good and it tastes good too.

0:43:140:43:17

The lamb's cooked beautifully and these little bits of lamb crackling,

0:43:170:43:21

it's great. I really like it.

0:43:210:43:23

I think this is fine dining, this is good.

0:43:230:43:24

I think this is somebody who really, really understands flavour

0:43:240:43:28

and how to put it all together. Really good.

0:43:280:43:30

I find so much to admire in this.

0:43:320:43:35

The soft squash, the lovely pink lamb.

0:43:350:43:37

I want twice as much food on my plate.

0:43:370:43:39

Am I right in thinking you've done nothing for your dessert yet at all?

0:43:420:43:45

-Yes, sir.

-You haven't started your dessert at all?

-Nope.

0:43:450:43:48

-You've got 15 minutes, it needs to be out the door.

-Yes, sir.

0:43:480:43:52

So, Imran's doing peach, pistachio, rose and cream.

0:43:520:43:55

That's very clever, not telling us what he's cooking in case

0:43:550:43:57

something doesn't work out.

0:43:570:43:59

Imran, are you sure these peaches are going to cook?

0:43:590:44:01

Cos you've got about four minutes left.

0:44:010:44:03

I'm going to be over.

0:44:030:44:04

I think it's going to be a really good dish.

0:44:070:44:08

I'm looking forward to this.

0:44:080:44:10

I need to push you, this should be going out in one minute's time.

0:44:100:44:12

How are they looking?

0:44:160:44:17

They're not fully cooked, they're not fully cooked.

0:44:190:44:21

How much longer do you really think, Imran, they're going to be?

0:44:220:44:25

I reckon they might take another ten minutes.

0:44:250:44:28

I think they're going to take that long,

0:44:280:44:30

so I think I'm just going to serve them now.

0:44:300:44:32

Five minutes over.

0:44:360:44:38

All done? Come on. Brave face.

0:44:410:44:43

Hi. Terribly sorry I'm late.

0:44:480:44:50

Peaches took slightly longer to cook than I'd hoped.

0:44:500:44:53

-Thank you.

-Thank you.

-You're welcome.

0:44:550:44:57

This is roasted peach,

0:44:570:45:00

a rose cream with rose water in there and some vanilla.

0:45:000:45:04

-Hope you enjoy. Thank you very much.

-Thank you.

-Thank you.

0:45:040:45:07

I'm sorry, but I really don't like it at all.

0:45:170:45:20

My peach is quite hard.

0:45:200:45:22

The flavour balance is all wrong.

0:45:220:45:25

It tastes like a bar of soap.

0:45:250:45:27

This was an afterthought, and if he's tried that and he likes it,

0:45:270:45:31

I'd be very surprised.

0:45:310:45:33

Tactically, had a very, very simple dessert.

0:45:330:45:35

And all he had to do was put those peaches in the oven

0:45:350:45:38

15 minutes prior and it would have been on time

0:45:380:45:40

and it could have been delicious.

0:45:400:45:42

The pressure in there, it is unreal,

0:45:520:45:55

especially when you've got John and Gregg just there.

0:45:550:45:57

-Five minutes, Alison.

-Yeah, that's fine.

0:46:000:46:02

Alison's starter - squid and fennel salad.

0:46:030:46:06

There really is no hiding place.

0:46:060:46:08

If she gets that right, it's going to be brilliant.

0:46:080:46:10

If she gets it wrong, she could be going home.

0:46:100:46:13

Really going to have to push, my friend,

0:46:150:46:17

cos you've got three minutes left.

0:46:170:46:18

Once you've done that, is that it?

0:46:220:46:23

Yep. Well, just a little garnish.

0:46:230:46:25

-OK.

-Can we go? Let's go.

0:46:270:46:29

-Hi, guys.

-Hi.

0:46:360:46:37

Today I've made for you a fennel and squid salad

0:46:390:46:42

on a piece of toasted sourdough. Enjoy.

0:46:420:46:44

-Thank you.

-Thank you.

0:46:440:46:45

We've got three ingredients here.

0:46:550:46:57

Every one of them superbly complements the other one.

0:46:570:47:01

For me, that's a massive ten out of ten.

0:47:010:47:03

-The best thing I've eaten today so far.

-Mm.

0:47:030:47:05

I would like to give Alison a really big hug right now.

0:47:050:47:09

And just say, keep cooking, cos that is just really good.

0:47:090:47:13

The combination of the squid, the fennel, the chilli and the dill,

0:47:140:47:17

with all that lime juice, it's fantastic.

0:47:170:47:19

It's not a complex starter in any way at all, but it's very,

0:47:190:47:22

very clever and it's very, very tasty.

0:47:220:47:23

Alison, you have just four minutes.

0:47:260:47:28

-Yep.

-All right? Are we going to get this out?

0:47:280:47:30

Yeah, we are. I just need to finish my sauce and plate up.

0:47:300:47:34

So, yeah.

0:47:340:47:35

With Alison's main, she's keeping it pretty simple

0:47:350:47:38

and she's working on flavour combinations that really work,

0:47:380:47:40

so hopefully she's going to be able to absolutely nail it.

0:47:400:47:43

But any mistake, we're going to really see.

0:47:430:47:45

-You've got about two minutes left.

-Yeah.

0:47:480:47:51

Sorry, guys. One minute, 30 seconds.

0:47:590:48:02

I've tasted a lot of food and that just looks delicious to me.

0:48:050:48:07

Go get them.

0:48:100:48:12

-Hi again.

-Hi.

0:48:170:48:20

There you go.

0:48:200:48:22

Guys, today I've made for you polenta

0:48:220:48:24

with a stuffed chicken breast

0:48:240:48:26

stuffed with livers and porcini mushrooms,

0:48:260:48:28

-served with girolles. Enjoy.

-Thank you.

-Thank you.

0:48:280:48:31

I don't want to say, "Yeah, I'm delighted,"

0:48:390:48:41

and I don't want to say I'm, you know, upset,

0:48:410:48:43

cos I just have no idea which way it's going to go.

0:48:430:48:45

They could love it, they could hate it...

0:48:450:48:47

I'm kind of at a loss.

0:48:470:48:49

I think the chicken that's stuffed with the liver

0:48:570:49:00

and the duxelles of mushrooms is beautiful.

0:49:000:49:02

I'd just eat this in front of a warm fire with a big jumper

0:49:020:49:05

and I'd be very happy. This is a stunning dish.

0:49:050:49:08

I think Alison has nailed it today.

0:49:080:49:10

I think, again, we've got that just right balance of everything.

0:49:100:49:14

I'm a big fan of this.

0:49:140:49:16

It's one of those great, addictive dishes that you just want to keep on

0:49:160:49:19

going back to and back to and back to.

0:49:190:49:21

And you and I are both sitting here just eating it.

0:49:210:49:23

-You've got just over three minutes, Anna.

-Yeah.

0:49:250:49:28

Fried cheese - no-one's going to argue with that.

0:49:280:49:31

We've got figs, which are sweet -

0:49:310:49:33

not sure if we need the honey as well.

0:49:330:49:35

Fried cheese, yum. I mean, come on.

0:49:350:49:37

Come on, Anna.

0:49:390:49:40

What else has got to go on to here?

0:49:480:49:49

I just need to put a bit of this drizzle on.

0:49:490:49:52

-Can we go?

-We can.

0:49:520:49:53

-There you go. There you go, Anna.

-Thank you very much.

0:49:530:49:56

-Hello.

-Hello.

0:50:050:50:06

I have made you feta saganaki with sesame in a honey glaze sauce

0:50:090:50:14

with balsamic honeyed figs.

0:50:140:50:16

-Thank you.

-I hope you enjoy it.

-Thank you.

0:50:160:50:18

I mean, I think this is just too sweet, even for me.

0:50:250:50:27

I have an extraordinarily sweet tooth.

0:50:270:50:30

Just too big and it's just too overpowering as a starter.

0:50:300:50:33

At the end of the day, these things come down to flavour and for me,

0:50:330:50:37

it's not quite right for the dish that's been served.

0:50:370:50:39

-GREGG:

-Don't particularly like the look of it.

0:50:400:50:42

It looks like a wheaty breakfast brick.

0:50:420:50:44

I think it lacks a little ambition.

0:50:440:50:46

Keftedes in tomato and aubergine sauce with bulgur wheat.

0:50:510:50:54

I love that.

0:50:540:50:56

This is the kind of food that I grew up with

0:50:560:50:58

and my mum can cook it really well.

0:50:580:51:00

So Anna, she must be able to cook it as good as my mum,

0:51:000:51:02

otherwise there's trouble.

0:51:020:51:04

-You've got three minutes left.

-Three minutes? Thank you.

0:51:080:51:10

That's not the neatest-looking.

0:51:170:51:20

You're going to kill me on this!

0:51:200:51:21

Your time's up. That's OK, cos you've only got

0:51:220:51:24

-a couple of slices of bread to put on, right?

-Yep.

0:51:240:51:27

-Go on.

-Thank you.

0:51:270:51:28

-Hello.

-Hello again.

0:51:360:51:37

-Sorry.

-Thank you very much.

0:51:390:51:40

Thank you.

0:51:420:51:44

I've made you keftedes meatballs in a tomato,

0:51:440:51:46

aubergine and onion thick sauce with bulgur wheat on the side

0:51:460:51:50

and a little bit of bread just to mop up

0:51:500:51:52

-all that sauce at the end.

-Thanks very much.

0:51:520:51:54

Thanks very much.

0:51:540:51:55

It's highly flavoured, but it's almost a little bland.

0:52:010:52:04

The bulgur's very, very bland.

0:52:040:52:07

Yeah, I think that my family recipe still holds out strong.

0:52:070:52:11

I understand the intention, I really do,

0:52:120:52:14

but that tomato sauce with the aubergine

0:52:140:52:16

is really reduced and going acidic.

0:52:160:52:18

I feel like I've just been hit by about six million buses in one go...

0:52:290:52:34

..and also just awesome.

0:52:360:52:38

The five cooks we had here today are very different

0:52:440:52:48

in their style and approach,

0:52:480:52:50

which makes it a little bit difficult to judge.

0:52:500:52:53

Alison's food today, two courses, brilliant.

0:52:530:52:56

She's got a repertoire, that's for sure.

0:52:560:52:58

Do you know what? I think she's got potential.

0:52:580:53:01

Oh, she's most certainly got potential.

0:53:010:53:03

The amount of work that David got through today gives me great hope,

0:53:030:53:07

because not only does he get through the work

0:53:070:53:09

but he also delivers food that you want to eat.

0:53:090:53:12

Everything he puts on a plate is cooked well and it tastes good.

0:53:120:53:16

Anna disappointed me today.

0:53:170:53:19

Anna surprised me today. I'm a bit sad about it.

0:53:190:53:22

I was disappointed, you were disappointed,

0:53:220:53:24

the guys in the back were disappointed.

0:53:240:53:26

I think Anna may have seen her last dish on MasterChef.

0:53:260:53:29

Now we have to make a very difficult decision between Imran and Bernice.

0:53:310:53:36

Bernice kicked off with a piece of tuna with some vegetables

0:53:360:53:39

and a salsa across the top.

0:53:390:53:40

It was a really big plate of food.

0:53:400:53:43

I really didn't like that tuna. Neither did the three guests.

0:53:430:53:46

However, they liked her dessert.

0:53:460:53:49

You and I can't quite agree on Imran.

0:53:500:53:53

We agree that his plates look stylish, look smart.

0:53:530:53:57

You think it lacks in flavour, I think it's lovely.

0:53:570:54:00

Our guests thought his dessert was bordering on a disaster.

0:54:000:54:04

Both of them didn't quite get two courses up that everybody liked,

0:54:040:54:08

that's the problem.

0:54:080:54:09

If I left, I would still be proud of what I did,

0:54:090:54:12

because it really is quite difficult.

0:54:120:54:15

Saying that, I don't want to go.

0:54:150:54:18

I'd love to get through to the next round,

0:54:180:54:20

but let's just see how it goes.

0:54:200:54:22

I don't know, I really don't know.

0:54:220:54:23

I've always said that this round

0:54:410:54:43

is one of the toughest rounds in MasterChef.

0:54:430:54:46

And we've had a tough decision,

0:54:460:54:48

cos we've only got three quarterfinal places.

0:54:480:54:51

Our first quarterfinalist...

0:54:520:54:56

..is...

0:54:580:54:59

..Alison.

0:55:010:55:02

-Well done.

-Thank you.

0:55:050:55:07

Our second quarterfinalist...

0:55:080:55:11

..is David.

0:55:140:55:15

-Well done, sir.

-Thank you very much.

0:55:180:55:20

Our third and final...

0:55:220:55:24

..quarterfinalist...

0:55:260:55:27

..is Imran.

0:55:340:55:35

Well done.

0:55:370:55:38

Well done.

0:55:400:55:41

Anna, Bernice, terribly sorry.

0:55:420:55:45

Thank you so much.

0:55:450:55:47

Thank you so much, thank you.

0:55:470:55:49

I'm a little bit disappointed that I didn't get through,

0:55:540:55:56

but I actually feel OK, yeah.

0:55:560:55:58

I feel really chuffed to have made it this far, so, yeah.

0:55:580:56:01

-Well done, man.

-Yeah, well done to you too.

0:56:010:56:04

Gutted that I'm not going to be cooking again,

0:56:040:56:06

but relieved that I don't have to do this again.

0:56:060:56:10

Yeah, it's been good.

0:56:120:56:13

Unbelievable!

0:56:190:56:20

Congratulations.

0:56:200:56:22

Wow.

0:56:220:56:23

To be a MasterChef quarterfinalist

0:56:230:56:26

is a sentence I never thought I would utter.

0:56:260:56:30

I am absolutely delighted.

0:56:300:56:33

Yeah, I'm going to definitely have a massive glass of wine.

0:56:330:56:36

It's a surreal feeling, when you hear your name called

0:56:380:56:40

as a quarterfinalist.

0:56:400:56:42

That's just an amazing feeling, it really is.

0:56:420:56:45

Tomorrow night it's the quarterfinal,

0:56:500:56:53

and Alison, Imran and David

0:56:530:56:57

will join Leanne, Jamie and Maria

0:56:570:57:01

to fight for their place,

0:57:010:57:03

cooking for one of the country's top restaurant critics.

0:57:030:57:07

It looks very good and I'd be very, very happy

0:57:100:57:12

to pay for that in a restaurant.

0:57:120:57:13

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