0:00:02 > 0:00:05It's the MasterChef finals.
0:00:07 > 0:00:09Over the next four nights,
0:00:09 > 0:00:14the remaining contestants will be challenged to reach new heights.
0:00:14 > 0:00:17Guys, the gamekeepers are arriving.
0:00:20 > 0:00:22It's an incredible piece of cooking.
0:00:25 > 0:00:27There's only five of us now.
0:00:27 > 0:00:31One of us has got to win it, so why not me?
0:00:32 > 0:00:35Sometimes I think to myself, "Oh, do I really deserve to be here?"
0:00:35 > 0:00:37And then I sort of say it to my husband, and he's, like,
0:00:37 > 0:00:39"Yes, you do, you do, OK?!"
0:00:41 > 0:00:43To be the winner of MasterChef you have to push yourself
0:00:43 > 0:00:47as hard as you can and create perfect food.
0:00:49 > 0:00:52I haven't even allowed myself to think about getting through today.
0:00:52 > 0:00:54It would just be an absolute dream come true.
0:00:54 > 0:00:55It would be unreal.
0:00:57 > 0:00:58When you get to this stage,
0:00:58 > 0:01:00I think if you make a mistake or you mess something up,
0:01:00 > 0:01:02that will be it.
0:01:04 > 0:01:08Tonight, the competition intensifies.
0:01:09 > 0:01:10Right, now go! Go!
0:01:12 > 0:01:14Yes!
0:01:14 > 0:01:16Thank you so much.
0:01:16 > 0:01:22For one contestant, their MasterChef journey will come to an end.
0:01:30 > 0:01:32It's early morning...
0:01:35 > 0:01:37..and the finalists have arrived
0:01:37 > 0:01:41at one of Central London's grandest private residences.
0:01:49 > 0:01:52Good morning, and welcome to Winfield House.
0:01:52 > 0:01:58This is the official residence of the US ambassador to the UK.
0:01:58 > 0:02:03And he is holding a special lunch to celebrate his work here.
0:02:04 > 0:02:10You have the incredible honour today of catering for that lunch.
0:02:11 > 0:02:14Ten US Presidents have dined here,
0:02:14 > 0:02:16countless British Prime Ministers,
0:02:16 > 0:02:22and, I'd like to add, Her Majesty the Queen, Queen Elizabeth.
0:02:23 > 0:02:26Today's task is enormous.
0:02:26 > 0:02:29Each one of you will be cooking one course
0:02:29 > 0:02:32for a five-course tasting menu.
0:02:32 > 0:02:36You're going to be guided by one of Britain's best chefs,
0:02:36 > 0:02:41Paul Ainsworth, who holds a Michelin star in his restaurant in Padstow.
0:02:41 > 0:02:45Ladies and gentlemen, you have four hours to prepare and serve lunch.
0:02:45 > 0:02:47I suggest you get on with it.
0:02:53 > 0:02:55Hello, chefs. Welcome.
0:02:55 > 0:02:57- How are you?- Good.- Very good.
0:03:00 > 0:03:04Trained under Gordon Ramsay and Marcus Wareing,
0:03:04 > 0:03:10Cornwall-based Paul Ainsworth has held a Michelin star since 2012.
0:03:11 > 0:03:15He's regarded as one of the country's most creative chefs.
0:03:17 > 0:03:20All I want you to do is just listen to everything I tell you
0:03:20 > 0:03:24but I'm not just going to stand back, we're in it together.
0:03:24 > 0:03:25Let's get cracking.
0:03:27 > 0:03:29The menu today is special
0:03:29 > 0:03:32because it's got nods to America all the way through.
0:03:32 > 0:03:35I'm putting loads of pressure on myself,
0:03:35 > 0:03:37so I'm going to put a lot of pressure on those guys
0:03:37 > 0:03:39and I want to make sure that we deliver
0:03:39 > 0:03:41the most amazing experience today.
0:03:43 > 0:03:47- OK, Alison, you have got a lot to do.- OK.
0:03:47 > 0:03:52Alison is in charge of the first of Paul's specially designed dishes.
0:03:52 > 0:03:56A savoury take on an American sweet classic,
0:03:56 > 0:04:00pumpkin pie with maple bacon and white truffle.
0:04:00 > 0:04:02This is where we add that touch of America
0:04:02 > 0:04:06with that lovely maple glaze, like so. OK? Smell that.
0:04:06 > 0:04:08- Yum.- OK? Incredible.- Yeah.
0:04:13 > 0:04:15Just be really natural with it.
0:04:15 > 0:04:16Just let it fall on like so.
0:04:19 > 0:04:22- Beautiful.- Happy?- Yeah. It looks stunning.- All right?
0:04:25 > 0:04:27You're going to smash this, OK? All right?
0:04:27 > 0:04:29I know it looks daunting, but it's not.
0:04:29 > 0:04:32We're going to do it together, we're got to get through it,
0:04:32 > 0:04:33- it's going to be amazing. OK?- Sure.
0:04:37 > 0:04:42Alison starts on the maple honey and spice glaze for her bacon...
0:04:45 > 0:04:47..which she needs to cook off in a pressure cooker
0:04:47 > 0:04:50with vegetables and stock for 20 minutes.
0:04:52 > 0:04:54There's quite a lot of elements to the dish.
0:04:54 > 0:04:56Definitely not your standard pumpkin pie, no.
0:04:56 > 0:04:58I think people are going to be really impressed.
0:04:58 > 0:05:00Hopefully, if I pull it off!
0:05:02 > 0:05:06Steve is taking charge of Paul's New England-inspired fish course.
0:05:06 > 0:05:09A classic clam and corn chowder
0:05:09 > 0:05:14with a Scotch egg of Maryland crab and a rich seafood bisque.
0:05:14 > 0:05:16At the table,
0:05:16 > 0:05:19you're just going to pour this amazing bisque.
0:05:21 > 0:05:24- Are you happy with that? - Yeah, it looks good.- Good. Good.
0:05:31 > 0:05:33That's really, really nice.
0:05:33 > 0:05:35You can really taste the crab flavour.
0:05:35 > 0:05:37The bisque, there's quite a lot of process in that.
0:05:37 > 0:05:40It's pretty intense. I think it will be a busy few hours, definitely.
0:05:42 > 0:05:44Before anything else,
0:05:44 > 0:05:47Steve must carefully dice all the vegetables
0:05:47 > 0:05:49that go into his clam chowder.
0:05:49 > 0:05:52There's quite a lot to do, quite a lot of detail.
0:05:52 > 0:05:55Obviously, you take that little bit of time, you can't rush it.
0:05:55 > 0:05:58It's just about trying to get them as even as humanly possible.
0:06:01 > 0:06:04Giovanna, you are in charge of steak and waffles.
0:06:04 > 0:06:08- Great.- Yeah, sounds great, doesn't it? It sounds fun.- Sounds great.
0:06:08 > 0:06:11This is really, really about amazing ingredients
0:06:11 > 0:06:14and treating them with absolute respect.
0:06:14 > 0:06:17- So we've got some amazing Cornish beef.- Oh, wow!
0:06:17 > 0:06:19All right? Look at that. Can you see the marbling?
0:06:19 > 0:06:22- Yeah.- That's how you want to eat rib of beef.- Yeah.
0:06:22 > 0:06:26OK, it has to be beautiful, blushing pink like that. OK?
0:06:26 > 0:06:28As well as perfectly cooking the beef,
0:06:28 > 0:06:31Giovanna will have to make a beurre noisette waffle,
0:06:31 > 0:06:35topped with Paul's intricate take on a Caesar salad.
0:06:35 > 0:06:37That's amazing.
0:06:38 > 0:06:42There we have it, right? Steak and waffles, Caesar salad, sauce timur.
0:06:44 > 0:06:47Let's just focus on the flavours.
0:06:47 > 0:06:48- Yeah.- All right?- It looks amazing.
0:06:48 > 0:06:50- Good girl.- Thank you so much. - All right. Nice one.
0:06:50 > 0:06:53I like your passion. You are full of energy, you. Good!
0:06:56 > 0:07:00This dish is unlike anything I've ever cooked.
0:07:00 > 0:07:03The whole experience is just...
0:07:03 > 0:07:06It's just going to be incredible if I do it right.
0:07:06 > 0:07:08OK, Lorna? How are you feeling?
0:07:08 > 0:07:09- I'm feeling excited.- Good.
0:07:09 > 0:07:13I'm putting you in charge of monkey bread - childhood America.
0:07:13 > 0:07:14- OK.- All right?
0:07:16 > 0:07:20Monkey bread, I had a lot of fun researching this dish.
0:07:20 > 0:07:22It's basically a baked doughnut.
0:07:22 > 0:07:24Very popular in America.
0:07:25 > 0:07:27They've got to build this all the way around,
0:07:27 > 0:07:29layering it with pecan nuts, all the way to the top.
0:07:30 > 0:07:31And very gently...
0:07:35 > 0:07:36Oh, wow!
0:07:36 > 0:07:38A little bit more...
0:07:38 > 0:07:43Accompanying the monkey bread are three different sides -
0:07:43 > 0:07:46a popcorn and caramel crackerjack,
0:07:46 > 0:07:49a raspberry and Florida Key lime curd,
0:07:49 > 0:07:53and a Californian pistachio ice cream.
0:07:53 > 0:07:55Now, they're going to get one of these each.
0:07:55 > 0:07:57This is going to go right down in the middle of the table
0:07:57 > 0:07:59and then they're just going to pick at it.
0:07:59 > 0:08:02- All right?- Great.- Happy?- Really, really happy, yeah.- Yeah? Good.
0:08:03 > 0:08:06The success of Lorna's dessert
0:08:06 > 0:08:11rests on her making the perfect monkey bread dough.
0:08:11 > 0:08:14I have made doughs before, nothing like this.
0:08:14 > 0:08:15Looking at the recipe,
0:08:15 > 0:08:17there's a lot of different proofs that need to happen,
0:08:17 > 0:08:21which obviously all take a lot of time.
0:08:21 > 0:08:23So, yeah, this is quite new to me.
0:08:25 > 0:08:28- Saliha, welcome.- Thank you. - Excited?- Yes, very excited.
0:08:28 > 0:08:32The course I'm putting you in charge of is A Trifle American.
0:08:32 > 0:08:33- OK.- All right?
0:08:34 > 0:08:37This dish is about balance. They've had some rich courses.
0:08:37 > 0:08:39Now we need to clean the palate
0:08:39 > 0:08:42and just end with, like, a nice high level of acidity.
0:08:42 > 0:08:44Your custard, that will be our first job we do.
0:08:44 > 0:08:46- That's going to take about three hours to set.- OK.
0:08:46 > 0:08:48All right? So you're right on the time limit -
0:08:48 > 0:08:50you've only got four hours.
0:08:50 > 0:08:55The blood orange custard base is topped with a puff pastry disc,
0:08:55 > 0:08:57blueberry jam,
0:08:57 > 0:09:00a yoghurt and buttermilk cream,
0:09:00 > 0:09:03and served with a blueberry financier...
0:09:03 > 0:09:04Look at that.
0:09:04 > 0:09:06..shaped as a muffin.
0:09:06 > 0:09:08That sits there.
0:09:08 > 0:09:11And there we have it, all right? A Trifle American!
0:09:11 > 0:09:14Beautiful. Fantastic.
0:09:21 > 0:09:24I feel like I might be having a Nigella moment right now.
0:09:27 > 0:09:29It's good. Mmm!
0:09:29 > 0:09:31I've not made anything like this before.
0:09:31 > 0:09:34We don't really have trifle in Indian food.
0:09:38 > 0:09:42Today's special lunch is a celebration
0:09:42 > 0:09:46of Ambassador Barzun's four years at Winfield House.
0:09:47 > 0:09:50I've always known I'm going to leave when President Obama steps down.
0:09:50 > 0:09:52But I've so enjoyed my time,
0:09:52 > 0:09:56and my whole family's enjoyed our time here, so it's bittersweet.
0:09:57 > 0:10:00Well known for his love of music and entertaining,
0:10:00 > 0:10:05Ambassador Barzun has played host to many distinguished guests,
0:10:05 > 0:10:09including President Obama and Her Majesty the Queen.
0:10:09 > 0:10:13Oh, today's important to me. I hope it goes well. I'm a little...
0:10:13 > 0:10:15I'm excited, which is also, by the way,
0:10:15 > 0:10:17the same feeling as being nervous.
0:10:21 > 0:10:26The finalists now have just over three-and-a-half hours until lunch.
0:10:27 > 0:10:30Alison's moved on to making the challenging cheese pastry
0:10:30 > 0:10:34which forms the base of her pumpkin pie.
0:10:34 > 0:10:36This is not an easy pastry to work with
0:10:36 > 0:10:40because it's equal quantities of cheese, butter and flour.
0:10:40 > 0:10:43So you've got a high level of fat in there -
0:10:43 > 0:10:44you've got to work quickly.
0:10:44 > 0:10:47And if you've got hot hands, we're going to be in trouble,
0:10:47 > 0:10:50because it's a pastry that will fall apart quickly.
0:10:52 > 0:10:55Alison, you are kicking off the whole shooting match.
0:10:55 > 0:10:57Your dish goes out first.
0:10:57 > 0:10:58Yeah. It's a lot of pressure.
0:10:58 > 0:11:02And I feel like I'm definitely against the clock at this point.
0:11:02 > 0:11:04- Are you?- Yeah.
0:11:04 > 0:11:07So I'm guessing the last thing you want right now is me, right?
0:11:07 > 0:11:09As much as I love your company, yeah!
0:11:13 > 0:11:15On the next station,
0:11:15 > 0:11:18Steve's having to get through a mountain of prep for his dish.
0:11:18 > 0:11:21Steve is working with a lot of shellfish,
0:11:21 > 0:11:24cooking crab, poaching off his quail eggs
0:11:24 > 0:11:26so they're absolutely nice and runny inside.
0:11:27 > 0:11:32For me, what wraps this whole dish up is the bisque soup,
0:11:32 > 0:11:34which is over there in the pressure cooker.
0:11:34 > 0:11:37So just getting that really intense crab flavour.
0:11:37 > 0:11:39That's a tough course.
0:11:39 > 0:11:41While his bisque cooks,
0:11:41 > 0:11:45Steve gets on with picking the white meat from the crab claw.
0:11:46 > 0:11:47Steve's got to get it absolutely right,
0:11:47 > 0:11:49and there can't be any bones in that crab.
0:11:51 > 0:11:53He might be able to give bones to you, Mr Wallace,
0:11:53 > 0:11:55but there's no bones in the crab for the ambassador.
0:11:55 > 0:11:57I'm quite confident with Steve
0:11:57 > 0:12:00that he can get all the little bits and pieces done.
0:12:00 > 0:12:03However, everything revolves around the quality of his bisque.
0:12:03 > 0:12:06And if that bisque don't work, Steve's dish don't work.
0:12:10 > 0:12:14Giovanna also has to make sure her beef and peppercorn sauce
0:12:14 > 0:12:16is up to Paul's standards.
0:12:17 > 0:12:19Yes! That is amazing, all right?
0:12:19 > 0:12:23Cover it back over like that and the steam will then lift off that sugar
0:12:23 > 0:12:25off the bottom of the pan, that's caramelised,
0:12:25 > 0:12:27and that will make your sauce dark and shiny.
0:12:27 > 0:12:29- OK?- Yeah.- Well done, that is amazing.- Good.
0:12:32 > 0:12:35Lorna's monkey bread dough has risen
0:12:35 > 0:12:38and now needs to be knocked back for the first time.
0:12:38 > 0:12:40Just trying to rattle through as quick as I can,
0:12:40 > 0:12:44and I need to make an ice cream at some point as well.
0:12:44 > 0:12:46While the dough proves for a second time,
0:12:46 > 0:12:49she makes a start on the pistachio ice cream.
0:12:51 > 0:12:53So she's got a lot going on,
0:12:53 > 0:12:55but she's got a nice, kind of calming approach to her.
0:12:58 > 0:13:02Saliha's trifle is also on track.
0:13:02 > 0:13:06Her first layer, the blood orange custard, is made.
0:13:06 > 0:13:08It is so complex,
0:13:08 > 0:13:12there is like six or seven different elements to get onto this dish.
0:13:12 > 0:13:16It's nothing like just a trifle, it's completely different!
0:13:16 > 0:13:18Hopefully it will go all right.
0:13:19 > 0:13:23While it sets in the chiller, she moves on to the next layer,
0:13:23 > 0:13:25a sweet and sticky blueberry compote.
0:13:27 > 0:13:30Lovely, well done. Just cook it right down.
0:13:30 > 0:13:31- Cook it right down. All right? - OK.- OK?
0:13:31 > 0:13:35- You happy with everything?- Yes.- Know the recipe? Good girl.- Thank you.
0:13:39 > 0:13:41Our five are up against it.
0:13:41 > 0:13:44Because Paul's menu, it might sound fun,
0:13:44 > 0:13:46it might sound a little bit frivolous, even -
0:13:46 > 0:13:49however, technically, it is extraordinary,
0:13:49 > 0:13:52a huge amount of work for every single course.
0:13:56 > 0:13:57On the starter...
0:13:59 > 0:14:03..Alison's pumpkin has been roasting over charcoal for 90 minutes.
0:14:06 > 0:14:09Chefs, in an hour-and-a-half,
0:14:09 > 0:14:11- we serve the first course, which is you, Alison, OK?- OK.
0:14:11 > 0:14:15All right? Don't panic, stay controlled, keep pushing.
0:14:15 > 0:14:16- OK.- All right?
0:14:18 > 0:14:21Her cheese pastry has had time to chill
0:14:21 > 0:14:25and she can now make a start on the all-important pie cases.
0:14:26 > 0:14:28It just sort of holds the whole dish together.
0:14:28 > 0:14:31So, if it's not stable...
0:14:31 > 0:14:33Yeah, I'm just... Yeah, I'm worried about this one.
0:14:35 > 0:14:38She has to work quickly to avoid it melting.
0:14:41 > 0:14:43Alison, how are you?
0:14:43 > 0:14:46I'm OK. I just tried to do it and it was not working at all.
0:14:46 > 0:14:49It breaks up on you. Just work nice and gentle, like that,
0:14:49 > 0:14:52but make sure you've got that surface really well floured.
0:14:52 > 0:14:55Cut your discs and get them chilled, all right?
0:14:55 > 0:14:57- OK, all right.- OK?- Thank you.
0:15:01 > 0:15:05I was really nervous about the cheese pastry.
0:15:05 > 0:15:07You know what, she's rolled that pastry out -
0:15:07 > 0:15:09that was really, really hard.
0:15:13 > 0:15:19Back on the fish course, Steve is making the centrepiece of his dish -
0:15:19 > 0:15:22the quail Scotch eggs encased in crab meat.
0:15:23 > 0:15:25- Get a lovely shape on them, all right?- Yeah.
0:15:25 > 0:15:26A lovely shape.
0:15:30 > 0:15:31Steve's doing really well.
0:15:31 > 0:15:35He just attacked it like a bulldog, which was fantastic.
0:15:36 > 0:15:39Now he's got make sure that wonderful bisque sauce
0:15:39 > 0:15:43is ultra smooth but packed full of crab.
0:15:43 > 0:15:44Tap with your hands.
0:15:46 > 0:15:47See the colour? Lovely.
0:15:47 > 0:15:49- Straight on the hob? - Put it back on the stove.
0:15:49 > 0:15:51- Bring it down.- Yeah.
0:15:51 > 0:15:54The bisque must now be left to gently reduce
0:15:54 > 0:15:57until it's deep and rich in flavour.
0:15:59 > 0:16:01Go on, in you go, it's fine.
0:16:01 > 0:16:03Talking to Chef Paul,
0:16:03 > 0:16:07and he is more nervous about Giovanna than any of the others.
0:16:08 > 0:16:10Nothing to do with Giovanna,
0:16:10 > 0:16:14just that she's got those very beautiful pieces of beef...
0:16:16 > 0:16:19..and they have got to be cooked perfectly.
0:16:20 > 0:16:23- Happy?- Yeah.- Good girl. Well done.
0:16:23 > 0:16:28- It's all about that real, real, hard caramelised edge, OK?- Yeah.
0:16:28 > 0:16:30They're brilliant. Well done.
0:16:30 > 0:16:31- Ooh!- All right?- Yep.
0:16:37 > 0:16:40With lunch fast approaching...
0:16:41 > 0:16:46..Lorna is proving the monkey bread dough for the third and final time.
0:16:46 > 0:16:48This is lovely dough, by the way.
0:16:48 > 0:16:50- Good. Thank you. - Really, really nice. Well done.
0:16:52 > 0:16:55Next, she has to make the crackerjack,
0:16:55 > 0:16:59a mix of caramel, popcorn and roasted nuts.
0:17:01 > 0:17:05And the raspberry and Key lime curd,
0:17:05 > 0:17:09which must have a perfectly smooth consistency.
0:17:10 > 0:17:12What's happened? It looks quite lumpy.
0:17:12 > 0:17:13It got a skin on the top.
0:17:13 > 0:17:17Pass it through and then we'll add lots of lime juice and lemon juice
0:17:17 > 0:17:20so it's lovely and acidic, OK?
0:17:23 > 0:17:27Saliha has moved on to the third layer of her trifle,
0:17:27 > 0:17:28the sweet pastry discs.
0:17:30 > 0:17:33Yeah, that's it. You want a real nice caramelised pastry.
0:17:33 > 0:17:34That's what we're after, OK?
0:17:34 > 0:17:37- We need to get them in the oven and cooled down, all right?- Yep.
0:17:41 > 0:17:46She can now turn her attention to the blueberry financier muffins.
0:17:46 > 0:17:50- Saliha.- Yes? - How are you?- I'm well, thank you.
0:17:50 > 0:17:52It smells amazing in here.
0:17:52 > 0:17:53- Shall I give you an update? - Yes, please.
0:17:53 > 0:17:56So I've got my compote ready there.
0:17:56 > 0:17:58Yeah. Look at that. That's beautiful.
0:17:58 > 0:18:00I've got my cake mixture going in.
0:18:00 > 0:18:04That's a good sign. I can smell that beurre noisette, the toffee.
0:18:04 > 0:18:07It's lovely. So you're looking pretty organised, OK.
0:18:07 > 0:18:09- Don't get complacent, though, with time.- OK.
0:18:09 > 0:18:11- OK?- Thank you.- Well done, Saliha. - Thank you.
0:18:14 > 0:18:17Service is just 50 minutes away.
0:18:23 > 0:18:28And Alison's falling behind making the cheese pastry cases.
0:18:28 > 0:18:31I can't believe how quiet Alison is.
0:18:31 > 0:18:32I know it's a lot of pressure on Alison,
0:18:32 > 0:18:34but if she doesn't get her timings right,
0:18:34 > 0:18:37it could actually bring about the downfall of the whole lunch.
0:18:40 > 0:18:43With her dough now completely proved,
0:18:43 > 0:18:47Lorna can finally start assembling the monkey bread.
0:18:47 > 0:18:49There are a lot of balls of dough in that monkey bread,
0:18:49 > 0:18:51and I've got no idea how many there are,
0:18:51 > 0:18:55but I'd say that rolling them could take a while.
0:18:59 > 0:19:02It now takes the time of lining that bun tin,
0:19:02 > 0:19:04making sure she gets the right layer of fat,
0:19:04 > 0:19:07the right layer of sugar and the pecan nuts.
0:19:08 > 0:19:11Failure to assemble the monkey bread correctly
0:19:11 > 0:19:14will mean it could fall apart coming out of the mould.
0:19:18 > 0:19:19On the main...
0:19:21 > 0:19:24..Giovanna's aged rib-eye steaks are cooked
0:19:24 > 0:19:27and must now be rested before carving.
0:19:30 > 0:19:34She moves on to making the anchovy mayonnaise.
0:19:35 > 0:19:38There's a lot to do at the end, like cooking the waffles at the end,
0:19:38 > 0:19:40so that's quite tricky.
0:19:40 > 0:19:43But I think I'm OK. I think I'm getting on all right.
0:19:46 > 0:19:49We're here to give the ambassador an amazing night.
0:19:49 > 0:19:52And they're all working really hard, and I can't ask for more than that.
0:19:52 > 0:19:54They've given it everything they've got.
0:19:57 > 0:20:03For today's lunch, Ambassador Barzun has invited five special guests.
0:20:06 > 0:20:07Jimmy Wales,
0:20:07 > 0:20:13founder of the non-profit online encyclopaedia, Wikipedia.
0:20:13 > 0:20:18Chancellor of the University of Warwick, Baroness Catherine Ashton.
0:20:19 > 0:20:23Music industry entrepreneur Jamal Edwards, MBE.
0:20:26 > 0:20:29Author and journalist Rachel Johnson.
0:20:30 > 0:20:34And Jeremy King, creator of iconic restaurants
0:20:34 > 0:20:36the Ivy and the Wolseley.
0:20:39 > 0:20:40My hope is that the group today,
0:20:40 > 0:20:43if we asked them on the way out, "How was it?"
0:20:43 > 0:20:45I hope they would say, "What a joy!"
0:20:45 > 0:20:47- Here's to you, Matthew.- Cheers.
0:20:47 > 0:20:49- To you.- Cheers.- Cheers.
0:20:53 > 0:20:55There's just ten minutes...
0:20:56 > 0:20:59..until Alison is due to serve her pumpkin pies.
0:21:02 > 0:21:04We're running a bit behind, aren't we?
0:21:04 > 0:21:06- Yeah.- Yeah? OK. What are we waiting for?
0:21:06 > 0:21:07We just need to take these out.
0:21:07 > 0:21:09They just need, like, literally two minutes.
0:21:09 > 0:21:13They're going to need a bit longer than that, more like ten. All right?
0:21:13 > 0:21:15- OK.- OK?- Yeah.- We'll be all right.
0:21:15 > 0:21:17- We'll be good.- Yeah?- Yeah.- Yeah.
0:21:18 > 0:21:20While the cases bake,
0:21:20 > 0:21:24Alison must finish the barbecue pumpkin filling
0:21:24 > 0:21:26and glaze the confit bacon.
0:21:27 > 0:21:30I'd rather serve it brilliant than serve it rubbish.
0:21:30 > 0:21:31- OK?- Yeah.- All right?
0:21:31 > 0:21:35That's no excuse, but as long as it's brilliant, I'm fine.
0:21:35 > 0:21:36- OK.- OK?- Yeah.
0:21:45 > 0:21:47Is that golden?
0:21:47 > 0:21:49- Yeah. OK.- We're ready.
0:21:49 > 0:21:51Nice and steady, do not drop them.
0:21:59 > 0:22:00As fast as you can, OK?
0:22:01 > 0:22:05I'm a bit worried about having a lot of pastry first
0:22:05 > 0:22:08on a five-course meal.
0:22:08 > 0:22:10Piling on the calories, team!
0:22:11 > 0:22:13I'm willing to do that for my country!
0:22:15 > 0:22:18We're going to plate, all right. Go, go, go!
0:22:18 > 0:22:19OK.
0:22:20 > 0:22:22Now, this is about flavour, OK?
0:22:22 > 0:22:24It will naturally look good, I promise.
0:22:28 > 0:22:30Yes! Beautiful!
0:22:34 > 0:22:38You're nearly there. Get your green oil on, start sending these, OK?
0:22:39 > 0:22:40That's it. Go.
0:22:41 > 0:22:45- Well done. Done! Well done!- Thank you so much!- Well done. Well done.
0:22:45 > 0:22:48- All right?- Yeah.- Look at that! You made that.
0:22:48 > 0:22:49Oh, that was so cool.
0:22:52 > 0:22:54This is exciting, guys.
0:22:56 > 0:22:57Wow!
0:23:01 > 0:23:04It was very cool. Very, very cool.
0:23:06 > 0:23:09Alison's dish is pumpkin pie
0:23:09 > 0:23:13with maple-glazed bacon and white truffle.
0:23:14 > 0:23:17Oh, that's an amazing smell, isn't it?
0:23:17 > 0:23:18Wow!
0:23:25 > 0:23:26I think it's delicious.
0:23:26 > 0:23:29I love the pumpkin pie because it's one of my favourites.
0:23:29 > 0:23:31This pastry is excellent.
0:23:31 > 0:23:33I wouldn't eat truffle by itself,
0:23:33 > 0:23:36but mixing it together with the pumpkin pie and the bacon,
0:23:36 > 0:23:38it all goes together. Yeah, it's nice.
0:23:38 > 0:23:41I'm going to be the first to finish. This is very undiplomatic of me.
0:23:41 > 0:23:43I thought it was great.
0:23:45 > 0:23:48That is a brilliant, brilliant combination of sweet and savoury.
0:23:48 > 0:23:50That's delightful.
0:23:50 > 0:23:52I think Alison's done a great job.
0:23:53 > 0:23:56Steve, I need to catch up.
0:23:56 > 0:23:58- Yep.- We're going to go in ten minutes, is that OK?
0:23:58 > 0:23:59- That's not a problem.- Good boy.
0:24:01 > 0:24:03With the first course late,
0:24:03 > 0:24:06Steve must now quickly bring his dish together.
0:24:06 > 0:24:09He has to fry off the crab Scotch eggs
0:24:09 > 0:24:11and char the sweetcorn for the chowder.
0:24:13 > 0:24:14Into there.
0:24:14 > 0:24:17Fold it round nicely. One more taste.
0:24:19 > 0:24:21A bit more lime, a bit more lemon, and that is lovely.
0:24:21 > 0:24:23Well done. Go. Go, go, go.
0:24:31 > 0:24:33Right, now, go. Go. Now, eggs.
0:24:35 > 0:24:37Go on, go on, go on.
0:24:38 > 0:24:39Good man. Good man.
0:24:39 > 0:24:41Off you go. Off you go.
0:24:41 > 0:24:43All right. Look at those.
0:24:45 > 0:24:47- Oh, mate, that's beautiful. - Done well.
0:24:48 > 0:24:50I'm so proud of you, it looks amazing. Well done.
0:24:53 > 0:24:54OK. Right, no, you don't stop.
0:24:54 > 0:24:56Go. Blitz your sauce.
0:24:57 > 0:25:01- Into one jug.- So, how much? - Yep...- One, two?
0:25:01 > 0:25:02Lovely.
0:25:02 > 0:25:04- One...two.- Lovely.
0:25:05 > 0:25:06Right, away you go.
0:25:08 > 0:25:10- Oh, look at this.- Hello!
0:25:15 > 0:25:17Thank you so much.
0:25:17 > 0:25:19This looks absolutely spectacular.
0:25:27 > 0:25:29'That was actually really enjoyable.'
0:25:29 > 0:25:30The most nerve-racking bit
0:25:30 > 0:25:33is pouring the sauce on their plate, I think!
0:25:34 > 0:25:39Steve's dish is a Maryland crab Scotch egg,
0:25:39 > 0:25:42on top of a clam chowder,
0:25:42 > 0:25:44served with a crab bisque.
0:25:52 > 0:25:54Scotch eggs are relatively new in my life.
0:25:54 > 0:25:58To have the delicious crab around the egg...
0:25:58 > 0:26:01I will use words such as "yummy"!
0:26:01 > 0:26:04THEY LAUGH
0:26:04 > 0:26:09The bisque, I think it's been very, very well done.
0:26:09 > 0:26:13It's kind of ruined me for any other Scotch egg - that's the shame of it.
0:26:13 > 0:26:16It's delicious to have that very tangy crab meat.
0:26:18 > 0:26:22The sweetness of the crab comes through. Lovely, crispy Scotch egg.
0:26:22 > 0:26:25- That's lovely. - Beautifully executed by Steve.
0:26:25 > 0:26:27The sauce, that bisque, is fantastic.
0:26:29 > 0:26:32- Show time!- Great.
0:26:32 > 0:26:33- Yeah?- Yep.
0:26:34 > 0:26:36Oh, look at those.
0:26:36 > 0:26:38- OK?- Yeah.- Break them on your board.
0:26:39 > 0:26:41Go. Go, go, go.
0:26:43 > 0:26:45- This is great.- All right? - I'm having a lovely time!
0:26:45 > 0:26:46THEY CHUCKLE
0:26:47 > 0:26:50Go, go, go, go, go.
0:26:50 > 0:26:53Giovanna must now precisely assemble
0:26:53 > 0:26:56all the components of Paul's Caesar salad
0:26:56 > 0:26:58onto the brown butter waffles.
0:27:01 > 0:27:03Absolutely beautiful. Well done.
0:27:06 > 0:27:09- Giovanna.- Yeah?- I'm going to start carving your beef.- OK.
0:27:11 > 0:27:15- It is beautifully cooked. - Good.- Well done.
0:27:15 > 0:27:16Thank you.
0:27:22 > 0:27:24You're nearly there. You're nearly there. You're home and dry.
0:27:24 > 0:27:26Thank you very much. Thank you.
0:27:26 > 0:27:27Go, guys.
0:27:29 > 0:27:32- Yes!- Thank you so much!
0:27:32 > 0:27:34- That was amazing.- Amazing. Amazing. Well done.
0:27:34 > 0:27:36- Thank you, thank you. - Smashed it. Yes!
0:27:36 > 0:27:37Oh!
0:27:41 > 0:27:44Incredible, it was so exhilarating.
0:27:44 > 0:27:48Hard work, but just so worth it to see plates like that going out.
0:27:48 > 0:27:51I hope they really enjoy it. I hope it makes them smile.
0:27:54 > 0:28:00Giovanna has cooked aged rib-eye steak and brown butter waffles,
0:28:00 > 0:28:03topped with a Caesar salad,
0:28:03 > 0:28:05and a beef and peppercorn sauce.
0:28:11 > 0:28:15- The steak is melt-in-your-mouth steak, I think.- Mm.
0:28:15 > 0:28:18I love the waffle and the little ingredients are painstakingly
0:28:18 > 0:28:21put into the squares of the waffle.
0:28:21 > 0:28:24A lot of love and precision in that.
0:28:24 > 0:28:25This is wonderful.
0:28:25 > 0:28:27I never thought I would have a waffle
0:28:27 > 0:28:31with Caesar salad on top of it, but it's amazing.
0:28:31 > 0:28:33It works well, so I'm loving it.
0:28:34 > 0:28:38That's a proper big, beefy, meaty dish.
0:28:38 > 0:28:40The steak is cooked really, really well.
0:28:40 > 0:28:42Giovanna will have learned a huge amount.
0:28:45 > 0:28:50It's the critical moment for Lorna's monkey bread.
0:28:57 > 0:28:59So, Lorna. You're going to get your pan,
0:28:59 > 0:29:03put it over the top and then, one fell swoop, turn it over.
0:29:03 > 0:29:04All right?
0:29:05 > 0:29:06Oh!
0:29:10 > 0:29:11OK.
0:29:13 > 0:29:14Have you felt it drop?
0:29:14 > 0:29:15No.
0:29:18 > 0:29:20- OK. Grab a blowtorch.- Yeah?
0:29:22 > 0:29:23Now it's going to be hot!
0:29:26 > 0:29:28Right, turn it off and have another go.
0:29:31 > 0:29:34Oh, my God!
0:29:34 > 0:29:35Good?
0:29:35 > 0:29:36- Thank you.- Go on. Off you go.
0:29:38 > 0:29:40That is amazing. Look at that.
0:29:47 > 0:29:49There's your ice cream.
0:29:49 > 0:29:52- I've tasted it, it's delicious. All right?- Thank you.
0:29:55 > 0:29:56Service, please.
0:30:00 > 0:30:01Well done, girl. Well done.
0:30:01 > 0:30:04- That's amazing. - Oh, thank you. Thank you.
0:30:04 > 0:30:05- Good on you. - I've had such a good day.
0:30:05 > 0:30:07That's absolutely incredible.
0:30:07 > 0:30:09- All right? Well done.- Good. - Good on you.
0:30:15 > 0:30:17- Monkey bread!- What?!- OK! - Is that one between all of us?!
0:30:19 > 0:30:21Lorna's made monkey bread -
0:30:21 > 0:30:25balls of dough caramelised in sugar and cinnamon,
0:30:25 > 0:30:28served with pistachio ice cream,
0:30:28 > 0:30:30raspberry and lime curd,
0:30:30 > 0:30:33and popcorn and caramel crackerjack.
0:30:33 > 0:30:37- Cathy.- Yes? - Can I get you some of this?
0:30:37 > 0:30:38- There you go.- Thank you.
0:30:42 > 0:30:44I'm thinking, "Where has monkey bread been all my life?"
0:30:44 > 0:30:46Being able to dip it is really nice.
0:30:46 > 0:30:48It's a sweeter monkey bread than I've had before,
0:30:48 > 0:30:50but it doesn't mean to say it's not good.
0:30:50 > 0:30:51I think it's excellent.
0:30:51 > 0:30:54I picked the wrong week to quit carbs!
0:30:54 > 0:30:56Anything bready, I'm in there.
0:30:56 > 0:30:59I really enjoyed it, I'm just trying to hold back
0:30:59 > 0:31:03from inhaling the rest of it before Jamal finishes it.
0:31:04 > 0:31:07- Mmm!- The monkey bread itself is fantastic.
0:31:07 > 0:31:11It's soft on the inside but still crispy on the outside.
0:31:11 > 0:31:13This is bang on.
0:31:15 > 0:31:18The last course is Saliha's trifle.
0:31:21 > 0:31:22OK. Ready? You going?
0:31:22 > 0:31:24- Ready. Yep.- OK. Go for it.
0:31:29 > 0:31:30- Ouch! - GREGG GASPS
0:31:30 > 0:31:34We all right here? You need to be a little bit over that way.
0:31:34 > 0:31:35There you go. There you go.
0:31:40 > 0:31:42Quick as you can on that one.
0:31:42 > 0:31:44You've got a limited time now, Saliha.
0:31:47 > 0:31:49Well done. Keep going.
0:31:52 > 0:31:55- I'm turning them out for you, you brush them. OK?- Thank you.
0:32:04 > 0:32:08- Lovely.- Service. Those three. - They look amazing. Well done.
0:32:09 > 0:32:11One more and you're home and dry.
0:32:11 > 0:32:13- Trifle America. - Yeah, Trifle America!- Well done.
0:32:16 > 0:32:17Service.
0:32:20 > 0:32:22Wow! Well done.
0:32:22 > 0:32:23Phew!
0:32:34 > 0:32:37Saliha has made A Trifle American -
0:32:37 > 0:32:43a blood orange custard, puff pastry disc, blueberry compote,
0:32:43 > 0:32:46a yoghurt and buttermilk cream,
0:32:46 > 0:32:49served with a blueberry financier muffin.
0:32:51 > 0:32:52Mmm.
0:32:53 > 0:32:54Mmm!
0:32:58 > 0:33:00What's not to like? I like the custardy bits,
0:33:00 > 0:33:02the little surprise at the bottom.
0:33:02 > 0:33:05Fantastic. Can't go wrong with blueberries.
0:33:05 > 0:33:07The muffin is actually terrific.
0:33:07 > 0:33:10I think it's extraordinarily well done.
0:33:10 > 0:33:11Really delicious.
0:33:11 > 0:33:15I thought the best bit was the custard, very silky
0:33:15 > 0:33:17but also very light.
0:33:17 > 0:33:18A wonderful texture.
0:33:20 > 0:33:22The blueberries, I think, are wonderful.
0:33:22 > 0:33:24Different textures and different forms.
0:33:24 > 0:33:25Saliha pushed herself,
0:33:25 > 0:33:29and it's resulted in an absolutely delicious dessert.
0:33:29 > 0:33:30I think she's done very, very well.
0:33:34 > 0:33:35APPLAUSE
0:33:41 > 0:33:43On behalf of this whole group,
0:33:43 > 0:33:45this experience and your wonderful cooking
0:33:45 > 0:33:49is something that we will never forget and always treasure.
0:33:49 > 0:33:50Thank you.
0:33:53 > 0:33:56Today, the guys, they wanted it to be amazing
0:33:56 > 0:33:59and they cared and they absolutely nailed it.
0:33:59 > 0:34:01I could not be prouder of all of them.
0:34:13 > 0:34:16It's absolutely, like, beyond anything I could have imagined
0:34:16 > 0:34:18doing in this competition.
0:34:18 > 0:34:21And it's just... It's just been the most amazing experience today.
0:34:22 > 0:34:25It was something completely different for me.
0:34:25 > 0:34:27I've learned a lot.
0:34:27 > 0:34:29I'll always remember this day.
0:34:31 > 0:34:34I love getting to work with someone like Paul,
0:34:34 > 0:34:36who's just so experienced.
0:34:37 > 0:34:40It's a huge, huge opportunity.
0:34:40 > 0:34:41It's just great.
0:34:43 > 0:34:44It's been so much fun.
0:34:46 > 0:34:49If there's more days like today, then, yeah, I want to stay around.
0:34:50 > 0:34:52I can definitely walk away from this, and think,
0:34:52 > 0:34:54"Yeah, really, really enjoyed that."
0:34:54 > 0:34:56Once in a lifetime, definitely.
0:34:56 > 0:34:58Well, hopefully not! Maybe more. You never know.
0:35:00 > 0:35:03What a brilliant, brilliant start to Finals Week.
0:35:03 > 0:35:05The food that came out of that kitchen
0:35:05 > 0:35:08to the Ambassador's table was superb.
0:35:08 > 0:35:12Definitely a step up from anything our contestants have done so far.
0:35:12 > 0:35:17But the fact is they're now back to the MasterChef kitchen
0:35:17 > 0:35:18and one of them goes home.
0:35:59 > 0:36:05This round is about creativity, flair and imagination.
0:36:05 > 0:36:09But, more importantly, it's about a place in the final four.
0:36:11 > 0:36:14Your job today is to cook one great plate of food
0:36:14 > 0:36:19which has been inspired by someone or something that you admire.
0:36:21 > 0:36:25Let your imagination run wild but make sure it tastes great!
0:36:27 > 0:36:29Two hours.
0:36:29 > 0:36:31At the end of this, one of you is going home.
0:36:31 > 0:36:33Let's cook.
0:36:45 > 0:36:46What's your dish today?
0:36:46 > 0:36:48I'm doing a dish based around Anthony Hopkins,
0:36:48 > 0:36:51Silence Of The Lambs. It's a film I loved as a young teenager.
0:36:51 > 0:36:54It's probably got one of the most famous food quotes...
0:36:54 > 0:36:56"I ate his liver with a nice Chianti."
0:36:56 > 0:36:58Yep, some fava beans.
0:36:58 > 0:37:00You're not doing liver and fava beans?
0:37:00 > 0:37:04I'm not, no. I'm doing fava beans, or broad beans, and I'm doing lamb.
0:37:04 > 0:37:08I'm doing the Chianti, a red wine and port reduction.
0:37:08 > 0:37:12So just little nods here and there to the film.
0:37:12 > 0:37:14Inspired by Anthony Hopkins,
0:37:14 > 0:37:17and today we want your lamb to shout, is that right?
0:37:17 > 0:37:18It won't be silent!
0:37:22 > 0:37:23Steve has made a lattice with carrots,
0:37:23 > 0:37:27he's going to fill it with lamb shoulder, almost like a pasty mix.
0:37:27 > 0:37:30He's got a little cannon of lamb, he's got some sweetbreads.
0:37:30 > 0:37:33But Steve's got lots of technical things going on.
0:37:33 > 0:37:35I hope he's got enough time to get it done properly.
0:37:37 > 0:37:40You've had 15 minutes, guys, 15 minutes gone.
0:37:41 > 0:37:45It is a great brief. Really, really fun.
0:37:45 > 0:37:46The inspiration's Roald Dahl.
0:37:46 > 0:37:48I read all his books growing up.
0:37:48 > 0:37:50More specifically, Fantastic Mr Fox.
0:37:52 > 0:37:54I've used basically different elements from the story
0:37:54 > 0:37:55to make the dish.
0:37:57 > 0:37:59Alison, what's your dish today?
0:37:59 > 0:38:03It's a duck breast with a duck liver doughnut,
0:38:03 > 0:38:06um, smoked potato,
0:38:06 > 0:38:11carrot puree, a cashew crumb, coriander oil...
0:38:11 > 0:38:13Fabulous! Duck doughnut.
0:38:13 > 0:38:16- I've never had one of them!- Cool.
0:38:20 > 0:38:22Alison's promising us a duck doughnut
0:38:22 > 0:38:24but there's no dough in it whatsoever -
0:38:24 > 0:38:26actually, it's just a duck liver parfait,
0:38:26 > 0:38:29which has been crumbed and then deep-fried.
0:38:29 > 0:38:31Now, that actually is really clever.
0:38:31 > 0:38:34However, it's also risky, because if those crumb open up,
0:38:34 > 0:38:38then the liver parfait is just going to fall out and blow apart.
0:38:45 > 0:38:47Today's going to be really tough.
0:38:47 > 0:38:50I've got to give it everything I've got.
0:38:51 > 0:38:56My inspiration is Giacomo Puccini, which was an Italian opera composer.
0:38:56 > 0:38:58He was such a character.
0:38:58 > 0:39:00He used to spend all his money on food,
0:39:00 > 0:39:02and he was constantly running out of money.
0:39:02 > 0:39:05Apparently, he was a bit of a ladies' man
0:39:05 > 0:39:08and he used to go gallivanting around with other women
0:39:08 > 0:39:12and his wife used to cook him meals with loads of garlic in it.
0:39:12 > 0:39:14So I've got a big whack of garlic in there as well.
0:39:17 > 0:39:19You've come such a long way.
0:39:19 > 0:39:23There's one more hurdle to climb before the final four?
0:39:23 > 0:39:25Yeah. I think it would be such a shame to go out today.
0:39:25 > 0:39:27I had such an amazing day yesterday.
0:39:27 > 0:39:31And I know it's only going to get more exciting, more challenging.
0:39:31 > 0:39:32Just have to cook food that I love
0:39:32 > 0:39:35and just make sure that I do the best I possibly can.
0:39:39 > 0:39:42So, we've got ourselves osso bucco - veal shin -
0:39:42 > 0:39:44which she's going to turn into a croquette and be crispy
0:39:44 > 0:39:47with loads of bone marrow. Opulent and delicious.
0:39:47 > 0:39:50She's got a cheek, which she's braising
0:39:50 > 0:39:52going to be served on top of a saffron mashed potato.
0:39:52 > 0:39:55Opera is all about performance.
0:39:55 > 0:39:58How's she going to make it look sensational?
0:40:02 > 0:40:06The inspiration that I took for this dish is The Secret Garden.
0:40:06 > 0:40:07When I was little,
0:40:07 > 0:40:11I used to watch the film over and over and over again
0:40:11 > 0:40:15and that was something that I wanted to bring into my cooking.
0:40:19 > 0:40:21Lorna is doing scallop ceviche,
0:40:21 > 0:40:25an avocado mousse, with bits of crab and brown crab meat.
0:40:25 > 0:40:27On top of the whole thing,
0:40:27 > 0:40:29flowers and various bits and pieces to look like a garden
0:40:29 > 0:40:33and even sticks made out of crispbread cracker.
0:40:33 > 0:40:34I think it's really, really clever.
0:40:36 > 0:40:38There isn't a huge amount of cooking going on,
0:40:38 > 0:40:40so it's going to have to taste beautiful.
0:40:42 > 0:40:44This is a big day.
0:40:44 > 0:40:47A place in the final four. How do you feel about that?
0:40:47 > 0:40:49It's terrifying.
0:40:49 > 0:40:51Everyone wants to be in the final four
0:40:51 > 0:40:54but you just have to, I think, harness the pressure,
0:40:54 > 0:40:58and work with your nerves and hope that it doesn't overwhelm you.
0:41:01 > 0:41:04You have just 30 minutes.
0:41:04 > 0:41:0630 minutes left.
0:41:09 > 0:41:10What's inspired this dish?
0:41:10 > 0:41:14Growing up, we were always surrounded by talk about poetry.
0:41:14 > 0:41:18There's a very famous Iranian poet called Ferdowsi.
0:41:18 > 0:41:23He wrote a lovely poem about how there was a Zoroastrian king
0:41:23 > 0:41:24who was a vegetarian.
0:41:24 > 0:41:28Essentially, his evil cook made him into a meat lover
0:41:28 > 0:41:33by gradually introducing meat, particularly lamb, into his food,
0:41:33 > 0:41:36so much so that this man became a glutton and lost his kingdom.
0:41:36 > 0:41:39While I don't want you to become a glutton and lose your kingdom,
0:41:39 > 0:41:42I do want you to be convinced by the power
0:41:42 > 0:41:45of how delicious a piece of lamb shank will be.
0:41:45 > 0:41:48I can't wait. Will it rhyme?
0:41:48 > 0:41:50Er...not sure about that!
0:41:50 > 0:41:53Roses are red, violets are blue...
0:41:53 > 0:41:55Lamb is lovely and I hope you like it too!
0:41:55 > 0:41:56Hey-hey!
0:41:58 > 0:41:59I can't believe I said that!
0:42:03 > 0:42:07Saliha's love for Persian food, I think, is intoxicating.
0:42:07 > 0:42:09We have got a lamb shank.
0:42:09 > 0:42:11She's going to flavour that with loads of Iranian spices,
0:42:11 > 0:42:15including pomegranate molasses, which is just fantastic.
0:42:15 > 0:42:18And then we've got yoghurt mixed with lots and lots of spinach
0:42:18 > 0:42:21which she's then straining and it becomes more like a paste.
0:42:24 > 0:42:25It sounds fantastic,
0:42:25 > 0:42:28but a lamb shank is not the most attractive thing on a plate.
0:42:31 > 0:42:34Now it depends on how the plating goes.
0:42:34 > 0:42:37So I'm just going to try and do that properly now.
0:42:39 > 0:42:42You have nine minutes left.
0:42:42 > 0:42:43Only nine minutes.
0:42:47 > 0:42:50I still need to cut into my duck. I just hope that that's cooked.
0:42:50 > 0:42:53It's definitely not under. Hopefully.
0:42:55 > 0:43:00I feel good. Everything, touch wood, has gone to plan.
0:43:09 > 0:43:12Your time is up now.
0:43:12 > 0:43:14Stop. Stop.
0:43:14 > 0:43:15Thank you.
0:43:15 > 0:43:17- HE PUFFS - There you go.
0:43:18 > 0:43:21Oh, my goodness.
0:43:21 > 0:43:23It looks beaut.
0:43:24 > 0:43:25Aww.
0:43:29 > 0:43:33Inspired by Fedowsi's Persian poem
0:43:33 > 0:43:37about a gluttonous king's temptation for meat,
0:43:37 > 0:43:42Saliha's made honey and saffron-infused lamb shank,
0:43:42 > 0:43:48served with a fesenjan of aubergine, walnut and pomegranate,
0:43:48 > 0:43:51aubergine couscous,
0:43:51 > 0:43:57a set spinach yoghurt and a lamb and date syrup sauce.
0:43:57 > 0:43:59I think you've done a great job of presentation.
0:43:59 > 0:44:02I really do. A really pretty-looking dish.
0:44:02 > 0:44:03Thank you.
0:44:10 > 0:44:12Your lamb shank is cooked really, really well.
0:44:12 > 0:44:14It's completely falling off that bone.
0:44:14 > 0:44:18I absolutely love the smokiness of that aubergine
0:44:18 > 0:44:21that actually translates itself from smoky to creamy
0:44:21 > 0:44:23to actually quite spicy,
0:44:23 > 0:44:25and I love it that it's cooled down with the yoghurt.
0:44:25 > 0:44:27I find that sauce a little sweet.
0:44:27 > 0:44:29That's my only criticism.
0:44:29 > 0:44:31I think your aubergine and meat are absolutely divine.
0:44:32 > 0:44:36The aubergine with the walnuts, the fesenjan, is just beautiful.
0:44:36 > 0:44:37Absolutely love that.
0:44:37 > 0:44:40A little tiny pearl of pomegranate seed
0:44:40 > 0:44:42that explodes in your mouth, put all together, I think it's great.
0:44:42 > 0:44:45The meat and the sauce I find a little bit too rich.
0:44:45 > 0:44:47But I suppose that's the dish.
0:44:47 > 0:44:50It's supposed to be rich, it's supposed to be opulent.
0:44:50 > 0:44:52But you got the presentation absolutely right, that's for sure.
0:44:52 > 0:44:53Yeah.
0:44:56 > 0:45:00In an ideal world, you know, things go absolutely perfectly
0:45:00 > 0:45:03but let's just hope that that's good enough.
0:45:03 > 0:45:05If it's not, then it wasn't meant to be.
0:45:05 > 0:45:08If it is good enough, then I'll be delighted.
0:45:12 > 0:45:15In celebration of the colourful life
0:45:15 > 0:45:19led by the Italian composer Puccini,
0:45:19 > 0:45:23Giovanna has made braised veal cheek
0:45:23 > 0:45:26with a crispy veal shin croquette,
0:45:26 > 0:45:29saffron potato puree,
0:45:29 > 0:45:31confit fennel,
0:45:31 > 0:45:34garlic and white bean puree,
0:45:34 > 0:45:37gremolata and a veal reduction.
0:45:45 > 0:45:50What you have here is a rustic dish that you're trying to posh up,
0:45:50 > 0:45:53and I don't think you've got the presentation right on that at all.
0:45:53 > 0:45:56However, the flavour of that dish is superb.
0:45:57 > 0:46:00Your touch on that cheek is incredible.
0:46:00 > 0:46:03It is absolutely melting.
0:46:03 > 0:46:07Saffron in your mashed potato is a perfect accompaniment.
0:46:07 > 0:46:11That bean puree is delightful and it deserves more than half a teaspoon.
0:46:11 > 0:46:12OK. Yeah.
0:46:12 > 0:46:16However, everything on that plate tastes divine.
0:46:19 > 0:46:21Gregg really likes it.
0:46:22 > 0:46:24- I concur.- Good!
0:46:24 > 0:46:26I think it's fantastic.
0:46:26 > 0:46:29I love your croquette enriched with the bone marrow.
0:46:29 > 0:46:31The fennel underneath is just fantastic.
0:46:31 > 0:46:33The sauce is great.
0:46:33 > 0:46:35You can cook, that's for sure.
0:46:35 > 0:46:36Getting it on to a plate, grrr.
0:46:36 > 0:46:38Yeah, it's not my best.
0:46:40 > 0:46:43Definitely concerned about the presentation comments
0:46:43 > 0:46:45but I feel like my flavours are spot on,
0:46:45 > 0:46:47which is exactly what I wanted to do.
0:46:52 > 0:46:56Based on his favourite film, Silence Of The Lambs,
0:46:56 > 0:47:02Steve has cooked a cannon of Welsh lamb on a broad bean puree,
0:47:02 > 0:47:07with braised lamb shoulder wrapped in a carrot lattice,
0:47:07 > 0:47:09crispy sweetbreads,
0:47:09 > 0:47:12potato and leek gratin,
0:47:12 > 0:47:17a lamb gravy and a Chianti and port reduction.
0:47:17 > 0:47:20Steve, you've splashed this on, right?
0:47:20 > 0:47:22- Yeah.- And...
0:47:22 > 0:47:25STEVE LAUGHS
0:47:25 > 0:47:27I know, I know. It's a bit of blood splatter!
0:47:30 > 0:47:33I like your attempt at presentation but I don't think you got it right.
0:47:33 > 0:47:36I think this side of the plate with the red splatter is fun,
0:47:36 > 0:47:39- and then the other side's getting a bit serious.- Yeah.
0:47:46 > 0:47:50Your inspiration may have been a horror film
0:47:50 > 0:47:54but there's nothing horrific about that, that's for sure.
0:47:54 > 0:47:56This has got all the flavours.
0:47:56 > 0:48:00Your little mixture inside the carrot is heavily seasoned
0:48:00 > 0:48:02and rich and peppery. I think it's delicious.
0:48:02 > 0:48:04Your bean puree is sweet and mellow.
0:48:04 > 0:48:06Your leek and potato is cooked beautifully,
0:48:06 > 0:48:08and it's really, really well seasoned
0:48:08 > 0:48:11and your lamb's cooked beautifully.
0:48:11 > 0:48:14That red wine sauce is far too strong for a sweetbread,
0:48:14 > 0:48:19on an otherwise absolutely outstanding flavoured dish -
0:48:19 > 0:48:21that is absolutely lovely.
0:48:21 > 0:48:23That lamb in there with all that pepper and carrot
0:48:23 > 0:48:27just reminds me of the inside of a really good pasty.
0:48:27 > 0:48:28And it tastes really good.
0:48:32 > 0:48:33A little bit mixed.
0:48:33 > 0:48:36I suppose the main part was the cooking, which they seemed to like.
0:48:36 > 0:48:38I was a bit annoyed about the presentation.
0:48:38 > 0:48:40I actually thought it was quite good.
0:48:40 > 0:48:42Can't win them all.
0:48:44 > 0:48:49Inspired by her favourite film as a child, The Secret Garden,
0:48:49 > 0:48:54Lorna has made crab beignets with scallop ceviche,
0:48:54 > 0:49:00avocado mousse topped with a crab, chilli, apple and coriander salad,
0:49:00 > 0:49:05rye cracker twigs, mayonnaise and parsley oil.
0:49:05 > 0:49:08A very pretty little plate, that is.
0:49:08 > 0:49:11And it absolutely does remind me of a garden.
0:49:18 > 0:49:22The chilli itself is starting to rob the dish of its natural flavours
0:49:22 > 0:49:25and natural beauty cos on there you have some gems from land and sea
0:49:25 > 0:49:27which are just stunning.
0:49:27 > 0:49:30The little tiny slivers of scallops which are sweet but yet sharp
0:49:30 > 0:49:32because they've just been pickled.
0:49:32 > 0:49:33I love the ceviche,
0:49:33 > 0:49:35with the little bit of chilli I'm getting
0:49:35 > 0:49:37and the lime freshness as well.
0:49:37 > 0:49:40For me, there's a little too much chilli on that crab.
0:49:40 > 0:49:43And I'd like a little less avocado,
0:49:43 > 0:49:46because that's really thick, sticky texture, that avocado,
0:49:46 > 0:49:50in an otherwise really fresh and light, zingy, tasty dish.
0:49:55 > 0:49:57It was a mixed bag, wasn't it?
0:49:57 > 0:50:00So I don't know if a mixed bag's kind of good enough at the minute.
0:50:05 > 0:50:11Alison has cooked a dish based on Roald Dahl's Fantastic Mr Fox.
0:50:12 > 0:50:15Duck breast with a cider reduction,
0:50:15 > 0:50:18duck liver doughnuts,
0:50:18 > 0:50:20smoked mashed potato,
0:50:20 > 0:50:24carrot and apple puree, braised carrot,
0:50:24 > 0:50:28coriander oil and a cashew nut crumb.
0:50:28 > 0:50:31It's very, very smart.
0:50:41 > 0:50:45What I'm absolutely in love with is that doughnut.
0:50:45 > 0:50:51That is duck liver inside the mildest of crispy coatings,
0:50:51 > 0:50:53and it is rich and it's deep.
0:50:53 > 0:50:56- That's a very lovely dish. - Thank you.
0:50:56 > 0:50:58I can't really taste the smoke in the potato,
0:50:58 > 0:51:00and the reason I can't taste it
0:51:00 > 0:51:03is because everything else on the plate is absolutely glorious.
0:51:04 > 0:51:06It's like...
0:51:06 > 0:51:08I mean... I am stunned.
0:51:09 > 0:51:11It's... I mean, really...
0:51:12 > 0:51:15Not very often in a competition I get like this - that's fantastic.
0:51:15 > 0:51:18Your duck's cooked beautifully, your sauce is amazing,
0:51:18 > 0:51:22the crumb gives it texture. It's ace, Alison, ace.
0:51:22 > 0:51:23Good on you.
0:51:28 > 0:51:32I was so anxious today and I was so nervous,
0:51:32 > 0:51:34and I was so worried, and I just...
0:51:34 > 0:51:36I really wanted it to go well and I'm so happy.
0:51:41 > 0:51:45A great, wonderful, surprising, fantastic round.
0:51:45 > 0:51:46I'm so proud of you five.
0:51:48 > 0:51:49It's sensational.
0:51:51 > 0:51:54The sad bit is, one of you is going to leave the competition.
0:51:56 > 0:51:57Thank you.
0:52:03 > 0:52:05- What a round.- Oh, they're good.
0:52:05 > 0:52:07They are so, so good.
0:52:10 > 0:52:12Are you ready for this? We're going to lose one.
0:52:12 > 0:52:14- Yeah, that's not good. - No, it's not good.
0:52:15 > 0:52:19I believe Alison today just shone.
0:52:19 > 0:52:22It was truly special. It stirred emotion.
0:52:22 > 0:52:24I loved it, it was delicious.
0:52:24 > 0:52:26Alison is going straight through.
0:52:28 > 0:52:32Steve today wanted to present something to us which was different.
0:52:32 > 0:52:34It didn't look right.
0:52:34 > 0:52:36But, wow, did it taste right.
0:52:37 > 0:52:39I didn't like Giovanna's presentation at all.
0:52:39 > 0:52:41I didn't understand why it had gremolata
0:52:41 > 0:52:43scattered all over the plate.
0:52:43 > 0:52:47However, what she did with that meat, the touch she showed,
0:52:47 > 0:52:50the understanding of flavour, I thought was majestic.
0:52:51 > 0:52:53Saliha's dish looked fantastic.
0:52:53 > 0:52:55She got the presentation absolutely right.
0:52:55 > 0:52:59The only criticism we've got is the sauce was a little bit too sweet.
0:52:59 > 0:53:01However, it was absolutely delicious.
0:53:02 > 0:53:04Lorna's dish today was a joy to look at.
0:53:04 > 0:53:07I mean, what a brilliantly, brilliantly clever idea.
0:53:07 > 0:53:09And her ceviche, I thought, was stunning.
0:53:09 > 0:53:13But, I found that there was too much chilli for me
0:53:13 > 0:53:16and it got a little bit thick and sticky with the amount of avocado.
0:53:19 > 0:53:22I feel nervous, scared.
0:53:22 > 0:53:25Who knows what's going to happen? Um...
0:53:25 > 0:53:26Yeah, it's just a waiting game.
0:53:28 > 0:53:30I just hope that I've done enough...
0:53:31 > 0:53:35..because everyone's done exceptionally well today and...
0:53:35 > 0:53:37Oh, I don't know. It's hard, isn't it? Really hard.
0:53:38 > 0:53:42It's horrible, you know. This is the worst part, the waiting.
0:53:42 > 0:53:45Hopefully, there's only five of us, though, so it won't be too long.
0:53:47 > 0:53:49It was very hard today.
0:53:49 > 0:53:50Very hard.
0:53:52 > 0:53:55I feel really sad. I'd feel sad for myself if I went home.
0:53:55 > 0:53:57I'd feel sad for anybody going home.
0:54:00 > 0:54:03- GREGG:- Really difficult right now.
0:54:03 > 0:54:08To watch a contestant grow through the competition,
0:54:08 > 0:54:10to then have to say goodbye to them...
0:54:10 > 0:54:13Not good. Not nice.
0:54:13 > 0:54:14It's time to make a decision.
0:54:32 > 0:54:36To lose somebody at this stage of the competition is always difficult.
0:54:38 > 0:54:43But when everything is so fantastic, it makes it doubly difficult.
0:54:49 > 0:54:52The person leaving us...
0:54:59 > 0:55:00..is Lorna.
0:55:05 > 0:55:06Oh, don't!
0:55:08 > 0:55:09Aww.
0:55:13 > 0:55:15- SHE LAUGHS TEARFULLY - Come here.
0:55:15 > 0:55:19- Final five. Final five. Well done. - Been really proud of you.- Thank you.
0:55:19 > 0:55:22- Thank you very much for everything, fantastic.- Thank you.
0:55:22 > 0:55:23Bye-bye.
0:55:32 > 0:55:34Yeah, it's quite emotional.
0:55:35 > 0:55:37Oh!
0:55:41 > 0:55:44I'm so proud to have come this far.
0:55:45 > 0:55:49To be 22 years old and the final five.
0:55:49 > 0:55:51Hoo!
0:55:51 > 0:55:53SHE LAUGHS AND SNIFFS
0:55:53 > 0:55:55I'm so proud of myself. Yeah.
0:56:01 > 0:56:05Congratulations, final four, and what an amazing four as well!
0:56:12 > 0:56:15I really thought it might be the end of the road for me.
0:56:15 > 0:56:18If there was some sort of emotion, it would just be, "Argh!" like that.
0:56:18 > 0:56:21It's amazing, I never thought I'd get this far.
0:56:21 > 0:56:24To get chosen to be in the last four is like, "Yeah, mate!"
0:56:24 > 0:56:26You know what I mean? Last man standing.
0:56:28 > 0:56:32I genuinely cannot get my head around it. It is absolutely insane.
0:56:32 > 0:56:37This is by far one of the greatest experiences of my life.
0:56:37 > 0:56:40And your adventure is about to get a lot bigger.
0:56:42 > 0:56:44The next time we see you...
0:56:44 > 0:56:45it'll be in Cape Town.
0:56:45 > 0:56:47- Ah!- Cape Town?!
0:56:47 > 0:56:49South Africa?!
0:56:49 > 0:56:52- Happy flying!- No way!
0:56:56 > 0:56:59Next time, the final four
0:56:59 > 0:57:03embark on their greatest culinary adventure yet.
0:57:08 > 0:57:10Guys, the gamekeepers are arriving.
0:57:10 > 0:57:14We can't wait any more. We've got to put that food on to those trays.
0:57:17 > 0:57:19If you see me pass out, you know what it is -
0:57:19 > 0:57:21Steve died making mayonnaise.
0:57:22 > 0:57:24Whoa!