0:00:02 > 0:00:06It's the last of the MasterChef semifinals.
0:00:07 > 0:00:10And, tonight, just one challenge stands between
0:00:10 > 0:00:16these six exceptional cooks and their place in finals week.
0:00:17 > 0:00:18It would be terrible to go at this stage.
0:00:18 > 0:00:21It would be a bit like sort of coming fourth in the Olympics.
0:00:23 > 0:00:25You go back to being sort of like a child,
0:00:25 > 0:00:27where you just want praise constantly.
0:00:28 > 0:00:31Imagine putting that on your Instagram - like, Lorna Robertson,
0:00:31 > 0:00:33MasterChef finalist?
0:00:34 > 0:00:36We are going to eat really, really well,
0:00:36 > 0:00:39and you and I are going to have one tough decision,
0:00:39 > 0:00:41because none of these guys want to go home.
0:01:04 > 0:01:09One dish separates you from a place in the finals week.
0:01:10 > 0:01:13You've already cooked for a restaurant critic.
0:01:13 > 0:01:16Today, you are cooking for four.
0:01:19 > 0:01:21William Sitwell,
0:01:21 > 0:01:23Tracey MacLeod,
0:01:23 > 0:01:25Amol Rajan,
0:01:25 > 0:01:27and Jay Rayner.
0:01:31 > 0:01:34At the end of this,
0:01:34 > 0:01:36one of you will be leaving the competition.
0:01:38 > 0:01:41It's time to impress, ladies and gentlemen.
0:01:41 > 0:01:44One hour, 15 minutes, let's cook.
0:01:51 > 0:01:54I want to see understanding of flavour.
0:01:54 > 0:01:58That yum, that beautiful sensation you get from the best of food.
0:02:00 > 0:02:01Nothing else will do!
0:02:06 > 0:02:10They keep saying that we need to have our own style
0:02:10 > 0:02:13and be true to ourselves and do what we want to cook.
0:02:13 > 0:02:14This is completely me.
0:02:15 > 0:02:18If they don't like this, then there's not much else I can do.
0:02:23 > 0:02:27- What are you making?- I'm doing roast pheasant breast.
0:02:27 > 0:02:31I've taken the breasts off and popped them into a water bath.
0:02:31 > 0:02:36And I'm making, like, a stuffing ball kind of bonbon with the legs,
0:02:36 > 0:02:38- and a Madeira sauce.- At home, when you've practised,
0:02:38 > 0:02:40- have you used a water bath?- No.
0:02:40 > 0:02:44I've done my own kind of method for water bathing.
0:02:44 > 0:02:48By taking a Ziploc sandwich bag and putting my pheasant breasts in.
0:02:48 > 0:02:50Then zipping it up and putting a straw in,
0:02:50 > 0:02:52then sucking all the air out.
0:02:52 > 0:02:55- And it worked?- Uh-huh. The things you do for MasterChef!
0:03:01 > 0:03:04Lorna's being tactical because she knows how difficult it is
0:03:04 > 0:03:06to get the pheasant breast absolutely right.
0:03:06 > 0:03:10- Right.- So she's doing them first in a water bath and then in a pan.
0:03:10 > 0:03:14She's got complete control over every single breast individually.
0:03:20 > 0:03:22If I look back at all the dishes that I've put out,
0:03:22 > 0:03:23on the whole it's been good.
0:03:23 > 0:03:26There's been no complete disasters, touch wood.
0:03:26 > 0:03:30Hopefully, I can carry on like that, you know?
0:03:30 > 0:03:33Steve's going hearty and gutsy.
0:03:34 > 0:03:36Pig's cheeks, celeriac, black garlic,
0:03:36 > 0:03:39mushrooms, porcini and onion puree.
0:03:39 > 0:03:42Alongside that is a sherry sauce.
0:03:42 > 0:03:46Those pig's cheeks are beautiful when they're cooked long and slow.
0:03:46 > 0:03:50Today, he's hoping to get the same effect from a pressure cooker.
0:03:51 > 0:03:53When you cut into that pig's cheek,
0:03:53 > 0:03:56you don't want to see little strings of fat.
0:03:56 > 0:03:58You want that fat melted into the meat.
0:03:58 > 0:04:00That'll be the telling.
0:04:05 > 0:04:08- How do you feel about cooking for four critics?- It's always there
0:04:08 > 0:04:10in the back of your head. It's quite a daunting task.
0:04:10 > 0:04:12I think I got lucky the last time I cooked for William.
0:04:12 > 0:04:15It went really well for me. So, hopefully, I can repeat that again.
0:04:15 > 0:04:18But praise from four people all round? Who knows?
0:04:27 > 0:04:30I've learnt so much through this process.
0:04:30 > 0:04:32And the critique you get from the judges,
0:04:32 > 0:04:35it's just so eye-opening,
0:04:35 > 0:04:37it really, really makes you think in a way
0:04:37 > 0:04:40that you've never thought about previously, about your food.
0:04:47 > 0:04:50It has to be said that few people in this competition have celebrated
0:04:50 > 0:04:52vegetables and spice like you have.
0:04:52 > 0:04:56But on your bench right now, I can't see a vegetable anywhere.
0:04:56 > 0:04:58- There's a carrot! - There's a carrot!
0:04:58 > 0:05:01- That's it!- That's it, yeah.
0:05:01 > 0:05:06I'm making rose-scented chicken with jewelled Persian rice
0:05:06 > 0:05:11- and a rosy chicken shorba. - What is a shorba?- A shorba is
0:05:11 > 0:05:15like an aromatic sauce enriched with chicken.
0:05:15 > 0:05:17Like a chicken soup.
0:05:17 > 0:05:21A thick chicken soup. And it's going to be scented, and delicious,
0:05:21 > 0:05:26and buttery, and wholesome, despite it being chicken and rice,
0:05:26 > 0:05:28and gravy, essentially.
0:05:33 > 0:05:36I've never had anything like it at all.
0:05:36 > 0:05:38Saying that, if it's really tasty,
0:05:38 > 0:05:41and the critics have never seen anything like it before, either,
0:05:41 > 0:05:43that could be in her favour.
0:05:49 > 0:05:51The last round, getting through in the top two
0:05:51 > 0:05:54has probably done the most in terms of my confidence
0:05:54 > 0:05:55in this competition.
0:05:55 > 0:05:59It has sort of given me a little bit of a kick, I think.
0:06:08 > 0:06:12- What are you cooking for us?- I'm doing tamarind beef short ribs,
0:06:12 > 0:06:15with Jerusalem artichoke puree and Jerusalem artichoke crisps,
0:06:15 > 0:06:19roasted fennel, pearl barley and a basil oil.
0:06:19 > 0:06:21What are the danger points today, Alison?
0:06:21 > 0:06:24Pressure-cooking things in this short timeframe
0:06:24 > 0:06:26is a little bit of a risk.
0:06:26 > 0:06:29And if ribs aren't really soft and falling apart, like,
0:06:29 > 0:06:31they're just not going to be nice.
0:06:39 > 0:06:42I'm not quite sure whether Brodie is being risky here
0:06:42 > 0:06:44or playing it safe, but, either way,
0:06:44 > 0:06:46he's got nowhere to hide
0:06:46 > 0:06:48cos he's doing a venison Wellington, which,
0:06:48 > 0:06:51of course, is a piece of venison which has got duxelles
0:06:51 > 0:06:53round the outside and then it's encased in pastry
0:06:53 > 0:06:56and he's going to serve that with pumpkin and celeriac gratin.
0:06:58 > 0:07:00And the worry, of course, with a Wellington is that the meat's
0:07:00 > 0:07:02cooking inside the pastry.
0:07:02 > 0:07:04You can't see if it's cooked properly until you cut it.
0:07:04 > 0:07:06By that point, it'll be too late.
0:07:09 > 0:07:13How long's your venison Wellington got to stay in the oven?
0:07:13 > 0:07:16I am going to check it after 25 minutes
0:07:16 > 0:07:22but...the issue is that you've got to get it cold
0:07:22 > 0:07:25before it goes in the oven which I've been using the blast chiller
0:07:25 > 0:07:27for, which, obviously, I haven't practised for.
0:07:27 > 0:07:30- So fingers crossed. - Crying out loud, Brodie.
0:07:30 > 0:07:33I tell you what, mate, you cook in a risky manner.
0:07:33 > 0:07:36- Why?- This was sort of the first thing that jumped out at me.
0:07:36 > 0:07:40And I think once one has something in one's head,
0:07:40 > 0:07:41it's quite difficult to shift it.
0:07:47 > 0:07:49I think I'm just cooking with my head a bit more
0:07:49 > 0:07:52and picking up techniques and applying them
0:07:52 > 0:07:54to things that I've never done before.
0:07:55 > 0:07:58But, you know, we're fighting for a place in the finals week,
0:07:58 > 0:08:01so you don't want to leave anything out there.
0:08:11 > 0:08:14You have to be clever, you have to be inventive.
0:08:14 > 0:08:17You can't just put up your bog-standard meal.
0:08:17 > 0:08:20I think standards will be through the roof today.
0:08:25 > 0:08:29- What's your dish?- I'm doing a take on a lemon meringue pie.
0:08:29 > 0:08:32It's got a rosemary biscuit base,
0:08:32 > 0:08:34a scoop of lemon and orange ice cream in the middle,
0:08:34 > 0:08:37and the meringue is piped round the outside, and I am serving it
0:08:37 > 0:08:41with caramelised rosemary, some confit orange and lemon curd.
0:08:41 > 0:08:45Your single dessert is going to stand out from the crowd, isn't it?
0:08:45 > 0:08:48Yeah. You know, if it's good, then it's the best dessert!
0:08:48 > 0:08:50Well, it's the best dessert, anyway, isn't it?
0:08:53 > 0:08:56Giovanna's dessert is very, very technical and it relies upon
0:08:56 > 0:08:59one thing and that is the ice cream setting.
0:09:00 > 0:09:02If that ice cream's not set,
0:09:02 > 0:09:05we've got ourselves an orange puddle on a biscuit
0:09:05 > 0:09:06with meringue on top.
0:09:08 > 0:09:10Right now, we've got six very nervous contestants.
0:09:10 > 0:09:12They know what's at stake.
0:09:12 > 0:09:15It's one hell of a fight.
0:09:28 > 0:09:31What I hope we get are plates of food that represent good taste,
0:09:31 > 0:09:34technique and imagination.
0:09:34 > 0:09:35The people who've got through
0:09:35 > 0:09:38to this stage of the competition have really
0:09:38 > 0:09:41demonstrated that they don't just have an amateur enthusiasm.
0:09:41 > 0:09:43They have serious skills.
0:09:43 > 0:09:45And it's crunch time now.
0:09:45 > 0:09:48We don't want to be a grumpy bunch.
0:09:48 > 0:09:49We want to eat something wonderful.
0:09:49 > 0:09:52We want to be the happy critics on MasterChef.
0:09:52 > 0:09:55I want to see a magic touch, maybe a surprising use of an ingredient.
0:09:55 > 0:09:58I'm looking for that little extra something
0:09:58 > 0:10:00that shows a true MasterChef champion.
0:10:01 > 0:10:03- Ten minutes, yes?- Yes.
0:10:05 > 0:10:06Right.
0:10:12 > 0:10:16Lorna is cooking roast pheasant with a pheasant bonbon.
0:10:17 > 0:10:20The challenge with pheasant is for it not to be dry.
0:10:21 > 0:10:23- Yeah, good?- Yes.
0:10:27 > 0:10:28I do like the look of that.
0:10:30 > 0:10:32What will ground the whole thing is this Madeira sauce.
0:10:32 > 0:10:35It's got to have a real depth of flavour.
0:10:35 > 0:10:38Bonbons, quince, carrots, sauce.
0:10:39 > 0:10:41On paper, I'm excited by this.
0:10:42 > 0:10:44Phew, OK!
0:10:46 > 0:10:47Looking good.
0:10:53 > 0:10:54Happy.
0:10:54 > 0:10:56- Good.- Thank you.- Off you go.
0:11:01 > 0:11:04- Good afternoon.- Hello.- Hi.
0:11:08 > 0:11:13Today I've cooked for you pheasant breast and I've taken the legs
0:11:13 > 0:11:17to make a bonbon served on a Jerusalem artichoke puree,
0:11:17 > 0:11:19Swiss chard,
0:11:19 > 0:11:20wine-poached quince,
0:11:20 > 0:11:23some buttered carrots, and a Madeira sauce.
0:11:23 > 0:11:26Hope you enjoy it. Thank you very much.
0:11:26 > 0:11:28There's a good waft coming off this.
0:11:38 > 0:11:40The meat is tender and moist.
0:11:40 > 0:11:42I'd say it was cooked absolutely to perfection.
0:11:42 > 0:11:45The carrot, it looks fantastic and has got just enough bite.
0:11:45 > 0:11:48It's not been overcooked. It's got a solidity to it.
0:11:48 > 0:11:51And even those quince. Getting them poached to the right texture
0:11:51 > 0:11:53is very, very difficult, but Lorna's nailed it.
0:11:53 > 0:11:57The bonbon is the thing that really just zings off the plate.
0:11:57 > 0:11:59It's absolutely brilliant.
0:11:59 > 0:12:00She hasn't put a foot wrong.
0:12:00 > 0:12:02On any of the elements.
0:12:02 > 0:12:05Which is, you know, easier said than done.
0:12:09 > 0:12:13I believe she's slightly overcooked those breasts.
0:12:13 > 0:12:16However, incredible amount of work gone into this dish
0:12:16 > 0:12:20and accomplished in a very, very short space of time.
0:12:27 > 0:12:29I got all the plates out how I wanted them to look.
0:12:29 > 0:12:31Yeah, I'm happy.
0:12:31 > 0:12:32SHE SIGHS WITH RELIEF
0:12:43 > 0:12:46An hour and a quarter or however long they've got is not
0:12:46 > 0:12:50long enough to be able to coax all that kind of delicious softness
0:12:50 > 0:12:53out of a piece of pig's cheek. So that's going to be a challenge.
0:12:55 > 0:12:57And the other thing is just to make sure that the wild mushrooms and
0:12:57 > 0:13:00roasted onions don't overwhelm the pig's cheek and that, actually,
0:13:00 > 0:13:02they work in combination with it.
0:13:03 > 0:13:05- What's that?- It's a bit of crumbled pancetta.
0:13:08 > 0:13:10- Is that the onion puree? - It is, yeah.
0:13:11 > 0:13:14What have you got after this? Little bit of sauce?
0:13:14 > 0:13:17A little bit of sauce in a jug, and we're done. And the salt.
0:13:19 > 0:13:20Come on, mate.
0:13:24 > 0:13:26Ready to go?
0:13:34 > 0:13:35- Hi.- Hi.
0:13:41 > 0:13:44So, I've cooked you pig's cheeks with a celeriac mash,
0:13:44 > 0:13:49some wild mushrooms, roasted onions and black garlic
0:13:49 > 0:13:53and porcini mushroom ketchup, and a sherry
0:13:53 > 0:13:56and porcini and chicken stock jus.
0:13:56 > 0:13:57Thank you.
0:14:06 > 0:14:08Steve's cooked this in a pressure cooker
0:14:08 > 0:14:10and the pork cheeks are too dry.
0:14:10 > 0:14:12- They're too hard.- Actually, I thought, texturally,
0:14:12 > 0:14:16they were OK as regards something that needs long cooking.
0:14:16 > 0:14:19The failure was that he failed to glaze them. They need to be glazed
0:14:19 > 0:14:22in something deep and thick and reduced and sticky.
0:14:22 > 0:14:24Actually, there's a lot I liked about this plate.
0:14:24 > 0:14:26The trouble was, it was all in the garnish.
0:14:26 > 0:14:30That mushroom, onion, little dabs of black garlic sauce,
0:14:30 > 0:14:34it's a really nice combination of flavours but what it is is sort of
0:14:34 > 0:14:39overwhelming what should be the star ingredient which is the pig's cheek.
0:14:43 > 0:14:45Pig cheeks are beautifully tender.
0:14:45 > 0:14:47The celeriac puree's lovely and smooth.
0:14:47 > 0:14:48That sauce is too thin.
0:14:48 > 0:14:50It needs to be a lot thicker.
0:14:50 > 0:14:53I like the bits of ketchup and the little bits of bacon crumb
0:14:53 > 0:14:56and mushrooms around the outside. I'd like more of that.
0:14:59 > 0:15:01At home, it's easy to do, you know?
0:15:01 > 0:15:04When you're in there under pressure it's easy for those little things to
0:15:04 > 0:15:07slip your mind but then this is part of doing this, isn't it?
0:15:15 > 0:15:19A well-cooked rose scented chicken will transport you
0:15:19 > 0:15:24to the riad of some beautiful part of Fez, the wonderful smell.
0:15:26 > 0:15:29There's a really fine balancing act to be done there.
0:15:32 > 0:15:34- You have just three minutes to get this up.- OK.
0:15:40 > 0:15:43- Happy with the chicken? - Yeah, it's cooked through.
0:15:45 > 0:15:47I'm going to confess something, guys. I've never had
0:15:47 > 0:15:49a shorba before. I'm not entirely sure what it is.
0:15:49 > 0:15:51Maybe it's a sort of gravy
0:15:51 > 0:15:54that's going to bring the whole thing together.
0:15:54 > 0:15:58Last things to go on? There we are, the rose petals.
0:15:58 > 0:15:59- Done.- Well done.
0:16:08 > 0:16:11I have made you some jewelled Persian rice
0:16:11 > 0:16:13with some rose scented chicken,
0:16:13 > 0:16:18a rose and raisin chutney and an aromatic chicken shorba on the side.
0:16:18 > 0:16:20It's like a thick chicken sauce.
0:16:20 > 0:16:22- Thank you.- Thank you.
0:16:31 > 0:16:33Do we have to say clever things about this?
0:16:33 > 0:16:36- Cos I just want to make noises. - Mmm!
0:16:38 > 0:16:43I love the... Almost like a barbecue note that's coming off the patty.
0:16:43 > 0:16:45Just a hint of rose.
0:16:45 > 0:16:47It's there. But it's not dominant.
0:16:47 > 0:16:49That shorba's fantastic. It's got yellow lentils,
0:16:49 > 0:16:53it's got shredded chicken and it's got some real heat and that,
0:16:53 > 0:16:56against the fruitiness and the fragrance of the pilau,
0:16:56 > 0:16:58is a wonderful, wonderful combination.
0:16:58 > 0:17:01This is one of the loveliest things I've ever eaten on this show.
0:17:01 > 0:17:05It's just mouthful after mouthful of just pure joy.
0:17:07 > 0:17:10The shorba is like a chicken flavoured curry sauce.
0:17:10 > 0:17:12Which is tasty enough.
0:17:12 > 0:17:15The rice is lovely, with lots and lots of bits in it.
0:17:15 > 0:17:16I don't know if it's just me,
0:17:16 > 0:17:18but I can't taste the roses in that chicken.
0:17:20 > 0:17:21Theoretically, it was a good dish.
0:17:21 > 0:17:25I was working solidly in the time period that I had.
0:17:25 > 0:17:26It was really intense.
0:17:36 > 0:17:39When I cook short ribs, I allow four to six hours.
0:17:41 > 0:17:45It's a tough call to cook this cut of meat in an hour and a quarter.
0:17:47 > 0:17:49- Are you happy with those ribs? - Could have had a bit more time
0:17:49 > 0:17:52tidying them up a bit, but they should taste good.
0:17:55 > 0:17:58It's also important that the artichoke puree and crisp,
0:17:58 > 0:17:59that the textures do work.
0:17:59 > 0:18:00It's quite cheffy, doing that.
0:18:00 > 0:18:03So I just hope she's not overstretching herself.
0:18:09 > 0:18:11- Ready?- Yeah.
0:18:11 > 0:18:12Go get 'em, girl.
0:18:23 > 0:18:27Today, I've cooked for you tamarind short ribs with roasted fennel,
0:18:27 > 0:18:31Jerusalem artichoke puree, Jerusalem artichoke crisps, pearl barley,
0:18:31 > 0:18:33- and a basil oil. Thank you. - ALL:- Thank you.
0:18:38 > 0:18:41I would love to know what they're saying right now.
0:18:41 > 0:18:43I kind of just want to, like, stick my head in that door
0:18:43 > 0:18:46and earwig on the entire situation. It's killing me.
0:18:48 > 0:18:50This meat hasn't been cooked for long enough.
0:18:50 > 0:18:51The other thing I'm really disappointed by
0:18:51 > 0:18:53is the lack of tamarind flavour.
0:18:53 > 0:18:55I would have liked lashings of tamarind.
0:18:55 > 0:18:57I would have liked a really strong flavour, and it's not there.
0:18:57 > 0:19:00I really like that pearl barley with the toasted hazelnut.
0:19:00 > 0:19:04And I love the puree of Jerusalem artichoke.
0:19:04 > 0:19:05It's a lovely, nutty, smooth thing.
0:19:05 > 0:19:07This is a brilliant dish...
0:19:07 > 0:19:10in about three hours' time. It's as simple as that.
0:19:12 > 0:19:15The beef itself is slightly tough.
0:19:15 > 0:19:17But the vegetables with the pearl barley?
0:19:17 > 0:19:19Lovely. With the sauce, great.
0:19:25 > 0:19:29So venison Wellington, pumpkin and celeriac gratin,
0:19:29 > 0:19:31buttered spinach and a Perigourdine sauce,
0:19:31 > 0:19:34which will be, presumably, some kind of truffle sauce.
0:19:34 > 0:19:37That sounds like a very, very nice dish, I must say.
0:19:39 > 0:19:41I've put a bit too much cream in, I think.
0:19:41 > 0:19:43Hopefully it'll still be salvageable.
0:19:46 > 0:19:48That gratin looks a little wet, is that all right?
0:19:48 > 0:19:51Hopefully it'll set, once it cools a bit.
0:19:51 > 0:19:53A lot rests on this venison.
0:19:53 > 0:19:55Is it going to be cooked to perfection?
0:19:55 > 0:19:58Will the pastry be crisp, and not soggy?
0:20:00 > 0:20:03- You OK with that, Brodie?- Yeah, I'm really pleased with that.
0:20:11 > 0:20:13Spinach and sauce, spinach and sauce.
0:20:16 > 0:20:18- Sauce in jug.- Just the sauce, just the sauce in jug.
0:20:21 > 0:20:22Off you go.
0:20:28 > 0:20:31I have served for you a venison Wellington,
0:20:31 > 0:20:34with a celeriac and pumpkin gratin,
0:20:34 > 0:20:38buttered spinach and a Perigourdine sauce.
0:20:39 > 0:20:40Thank you.
0:20:50 > 0:20:52His Wellington would be brilliant,
0:20:52 > 0:20:56if it had had about another four minutes in a really hot oven.
0:20:56 > 0:20:58The pastry could be a tiny bit crisper.
0:20:58 > 0:21:02I'm not mad about that gratin, I think it's slightly watery.
0:21:02 > 0:21:04The disappointment for me is the lack of truffle.
0:21:04 > 0:21:05The Perigourdine sauce promised much.
0:21:05 > 0:21:08It just tastes to me like it's butter - delicious butter,
0:21:08 > 0:21:09but not truffle.
0:21:12 > 0:21:15The problem we've got here is we've got soggy pastry.
0:21:15 > 0:21:18Soggy pastry around a Wellington.
0:21:18 > 0:21:20Don't care much for that gratin.
0:21:20 > 0:21:24I could do with a big crack of pepper in there.
0:21:24 > 0:21:27I'm pretty relieved to have got it done, just about.
0:21:29 > 0:21:32Yeah, that's probably the toughest it's been in the kitchen.
0:21:42 > 0:21:45Giovanna's the only one who has chosen to give us a dessert.
0:21:53 > 0:21:57Quite cryptic, but that combination of flavours sounds,
0:21:57 > 0:21:59potentially, very, very good.
0:22:18 > 0:22:19Deep breath.
0:22:27 > 0:22:29Yeah! Brilliant!
0:22:30 > 0:22:32Yeah, you got it. You got it, you got it, you got it!
0:22:32 > 0:22:33Yeah!
0:22:34 > 0:22:35Go, girl!
0:22:39 > 0:22:40Good afternoon.
0:22:46 > 0:22:48You have a lemon meringue tart,
0:22:48 > 0:22:50with lemon and orange ice cream in the middle,
0:22:50 > 0:22:53on a rosemary sable biscuit, with confit orange,
0:22:53 > 0:22:56lemon curd and candied rosemary.
0:22:56 > 0:22:57Thank you.
0:23:04 > 0:23:05Mmm!
0:23:07 > 0:23:09Any mouthful of any of those combinations
0:23:09 > 0:23:11works absolutely beautifully.
0:23:11 > 0:23:14It's simple, it's technically accomplished.
0:23:14 > 0:23:17The rosemary sits beautifully with those citrus flavours.
0:23:17 > 0:23:20The pastry's perfect, too. I think this is a stunning dessert.
0:23:20 > 0:23:23There's nothing left of it. You know, spot-on, lovely.
0:23:26 > 0:23:27That's ace.
0:23:29 > 0:23:33Isn't it? Really nicely done, very nicely made, very tasty indeed.
0:23:33 > 0:23:35Giovanna's done well.
0:23:37 > 0:23:40I really pushed myself today.
0:23:40 > 0:23:42Cos you have to. You don't want to go home, saying,
0:23:42 > 0:23:44"Should have done more, could have done more."
0:23:44 > 0:23:47You don't want to go home saying that.
0:23:47 > 0:23:50We said it was going to be a big day, and a big day it was,
0:23:50 > 0:23:53and now you and I have to decide which five go through
0:23:53 > 0:23:54to finals week.
0:23:57 > 0:23:59Our dish of the day?
0:23:59 > 0:24:02- Easy - Giovanna. - Absolutely. Totally agree with you.
0:24:02 > 0:24:05It was a great, great dish.
0:24:06 > 0:24:10As for the other five, I think all five of them have made mistakes.
0:24:11 > 0:24:15I found Lorna's pheasant breast to be a little overcooked.
0:24:15 > 0:24:18I did, however, like everything else on her plate,
0:24:18 > 0:24:21and in fairness to Lorna, the critics woofed it down.
0:24:22 > 0:24:24Brodie's plate had a few mistakes.
0:24:24 > 0:24:27The pastry around the outside of the Wellington, I thought,
0:24:27 > 0:24:28was a bit flabby and undercooked.
0:24:28 > 0:24:31The contentious point had to be that gratin.
0:24:31 > 0:24:32It was way too wet,
0:24:32 > 0:24:35and that wet cream sauce was going into the truffle
0:24:35 > 0:24:38and distracting from the rest of the dish.
0:24:38 > 0:24:42I liked the accompaniments that Steve had.
0:24:42 > 0:24:45I thought the pig's cheeks were cooked really, really well.
0:24:45 > 0:24:47But that sauce just had to be reduced a little bit more,
0:24:47 > 0:24:49and it would have been really intense,
0:24:49 > 0:24:51and it would have made the dish.
0:24:51 > 0:24:54Whereas Saliha, the rice I loved,
0:24:54 > 0:24:56I thought that was really, really delicious.
0:24:56 > 0:24:58The little chicken patties didn't taste of rose,
0:24:58 > 0:25:02and we were promised rose. Our critics, however, loved it.
0:25:02 > 0:25:04Absolutely loved it.
0:25:05 > 0:25:07Alison's really disappointed here.
0:25:07 > 0:25:10You know, we know the beef wasn't cooked well enough,
0:25:10 > 0:25:11not to her standards, anyway.
0:25:11 > 0:25:14The rest of the stuff on the plate was clever, inventive and tasty.
0:25:14 > 0:25:17Critics completely agreed, John.
0:25:17 > 0:25:21We are at the unenviable position
0:25:21 > 0:25:23where we have to tell one of these cooks
0:25:23 > 0:25:26their MasterChef competition is over.
0:25:27 > 0:25:29I don't know. I don't know if I've done enough today.
0:25:29 > 0:25:31I think it might be the end of the road for me.
0:25:34 > 0:25:35It's only just hit me.
0:25:35 > 0:25:38I'm kind of realising the massiveness of this situation,
0:25:38 > 0:25:39right now.
0:25:41 > 0:25:44If I do go through today, then I'll be over the moon.
0:25:44 > 0:25:48Like, I honestly can't even contemplate that right now.
0:25:49 > 0:25:51I want to carry on, I want to be able to cook more dishes,
0:25:51 > 0:25:54and go even further. You know, to get into finals week,
0:25:54 > 0:25:56it's an amazing thing, isn't it?
0:25:56 > 0:25:59I've worked so hard, and I don't want to go home,
0:25:59 > 0:26:01but if that's what happens, then, you know,
0:26:01 > 0:26:03I've got to respect that decision.
0:26:15 > 0:26:18Today was always going to be a big day.
0:26:18 > 0:26:22Six, down to five, heading for finals week.
0:26:26 > 0:26:29The person leaving us is...
0:26:39 > 0:26:40..Brodie.
0:26:52 > 0:26:55It's annoying, so close to the final.
0:26:57 > 0:26:59There's no doubt that I'm a much better cook
0:26:59 > 0:27:01than I was when I started.
0:27:01 > 0:27:04I've learned a lot, and I'm sure that, given time,
0:27:04 > 0:27:06I'll reflect back and realise that I did all right.
0:27:11 > 0:27:13You five are in finals week.
0:27:13 > 0:27:15Oh, my God!
0:27:18 > 0:27:22It is so exciting, like, it's the happiest I've been for a long time.
0:27:23 > 0:27:28I'm sure it was a close call, but oh, I'm just so relieved.
0:27:30 > 0:27:33It's been a long day, long week, you know, very draining.
0:27:33 > 0:27:35It takes its toll on you, but I'm happy, trust me.
0:27:38 > 0:27:40It's the best experience of my entire life,
0:27:40 > 0:27:44and my family are so proud of me, and that makes it all worthwhile.
0:27:45 > 0:27:49We went from 64 people to five, and I'm still here.
0:27:49 > 0:27:51Who knew?
0:27:57 > 0:28:00Next week, it's the MasterChef finals...
0:28:02 > 0:28:05- ..and the push to become champion... - Right now, go, go.
0:28:05 > 0:28:06..is on.
0:28:08 > 0:28:10Got to put that food onto those trays.
0:28:12 > 0:28:14At the end of the week...
0:28:14 > 0:28:17I think, for an amateur cook, it's extraordinary.
0:28:17 > 0:28:19..one will be crowned...
0:28:19 > 0:28:21I am stunned.
0:28:21 > 0:28:23..MasterChef champion...
0:28:23 > 0:28:25It's divine.
0:28:25 > 0:28:26..2017.