Episode 22 MasterChef


Episode 22

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It's the MasterChef finals.

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Over the next four nights,

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the remaining contestants will be challenged to reach new heights.

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Guys, the gamekeepers are arriving.

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It's an incredible piece of cooking.

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There's only five of us now.

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One of us has got to win it, so why not me?

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Sometimes I think to myself, "Oh, do I really deserve to be here?"

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And then I sort of say it to my husband, and he's, like,

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"Yes, you do, you do, OK?!"

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To be the winner of MasterChef you have to push yourself

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as hard as you can and create perfect food.

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I haven't even allowed myself to think about getting through today.

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It would just be an absolute dream come true.

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It would be unreal.

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When you get to this stage,

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I think if you make a mistake or you mess something up,

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that will be it.

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Tonight, the competition intensifies.

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Right, now go! Go!

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Yes!

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Thank you so much.

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For one contestant, their MasterChef journey will come to an end.

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It's early morning...

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..and the finalists have arrived

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at one of Central London's grandest private residences.

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Good morning, and welcome to Winfield House.

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This is the official residence of the US ambassador to the UK.

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And he is holding a special lunch to celebrate his work here.

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You have the incredible honour today of catering for that lunch.

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Ten US Presidents have dined here,

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countless British Prime Ministers,

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and, I'd like to add, Her Majesty the Queen, Queen Elizabeth.

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Today's task is enormous.

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Each one of you will be cooking one course

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for a five-course tasting menu.

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You're going to be guided by one of Britain's best chefs,

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Paul Ainsworth, who holds a Michelin star in his restaurant in Padstow.

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Ladies and gentlemen, you have four hours to prepare and serve lunch.

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I suggest you get on with it.

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Hello, chefs. Welcome.

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-How are you?

-Good.

-Very good.

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Trained under Gordon Ramsay and Marcus Wareing,

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Cornwall-based Paul Ainsworth has held a Michelin star since 2012.

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He's regarded as one of the country's most creative chefs.

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All I want you to do is just listen to everything I tell you

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but I'm not just going to stand back, we're in it together.

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Let's get cracking.

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The menu today is special

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because it's got nods to America all the way through.

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I'm putting loads of pressure on myself,

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so I'm going to put a lot of pressure on those guys

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and I want to make sure that we deliver

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the most amazing experience today.

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-OK, Alison, you have got a lot to do.

-OK.

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Alison is in charge of the first of Paul's specially designed dishes.

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A savoury take on an American sweet classic,

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pumpkin pie with maple bacon and white truffle.

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This is where we add that touch of America

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with that lovely maple glaze, like so. OK? Smell that.

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-Yum.

-OK? Incredible.

-Yeah.

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Just be really natural with it.

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Just let it fall on like so.

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-Beautiful.

-Happy?

-Yeah. It looks stunning.

-All right?

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You're going to smash this, OK? All right?

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I know it looks daunting, but it's not.

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We're going to do it together, we're got to get through it,

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-it's going to be amazing. OK?

-Sure.

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Alison starts on the maple honey and spice glaze for her bacon...

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..which she needs to cook off in a pressure cooker

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with vegetables and stock for 20 minutes.

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There's quite a lot of elements to the dish.

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Definitely not your standard pumpkin pie, no.

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I think people are going to be really impressed.

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Hopefully, if I pull it off!

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Steve is taking charge of Paul's New England-inspired fish course.

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A classic clam and corn chowder

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with a Scotch egg of Maryland crab and a rich seafood bisque.

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At the table,

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you're just going to pour this amazing bisque.

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-Are you happy with that?

-Yeah, it looks good.

-Good. Good.

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That's really, really nice.

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You can really taste the crab flavour.

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The bisque, there's quite a lot of process in that.

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It's pretty intense. I think it will be a busy few hours, definitely.

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Before anything else,

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Steve must carefully dice all the vegetables

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that go into his clam chowder.

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There's quite a lot to do, quite a lot of detail.

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Obviously, you take that little bit of time, you can't rush it.

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It's just about trying to get them as even as humanly possible.

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Giovanna, you are in charge of steak and waffles.

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-Great.

-Yeah, sounds great, doesn't it? It sounds fun.

-Sounds great.

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This is really, really about amazing ingredients

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and treating them with absolute respect.

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-So we've got some amazing Cornish beef.

-Oh, wow!

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All right? Look at that. Can you see the marbling?

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-Yeah.

-That's how you want to eat rib of beef.

-Yeah.

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OK, it has to be beautiful, blushing pink like that. OK?

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As well as perfectly cooking the beef,

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Giovanna will have to make a beurre noisette waffle,

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topped with Paul's intricate take on a Caesar salad.

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That's amazing.

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There we have it, right? Steak and waffles, Caesar salad, sauce timur.

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Let's just focus on the flavours.

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-Yeah.

-All right?

-It looks amazing.

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-Good girl.

-Thank you so much.

-All right. Nice one.

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I like your passion. You are full of energy, you. Good!

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This dish is unlike anything I've ever cooked.

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The whole experience is just...

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It's just going to be incredible if I do it right.

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OK, Lorna? How are you feeling?

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-I'm feeling excited.

-Good.

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I'm putting you in charge of monkey bread - childhood America.

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-OK.

-All right?

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Monkey bread, I had a lot of fun researching this dish.

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It's basically a baked doughnut.

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Very popular in America.

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They've got to build this all the way around,

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layering it with pecan nuts, all the way to the top.

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And very gently...

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Oh, wow!

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A little bit more...

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Accompanying the monkey bread are three different sides -

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a popcorn and caramel crackerjack,

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a raspberry and Florida Key lime curd,

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and a Californian pistachio ice cream.

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Now, they're going to get one of these each.

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This is going to go right down in the middle of the table

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and then they're just going to pick at it.

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-All right?

-Great.

-Happy?

-Really, really happy, yeah.

-Yeah? Good.

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The success of Lorna's dessert

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rests on her making the perfect monkey bread dough.

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I have made doughs before, nothing like this.

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Looking at the recipe,

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there's a lot of different proofs that need to happen,

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which obviously all take a lot of time.

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So, yeah, this is quite new to me.

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-Saliha, welcome.

-Thank you.

-Excited?

-Yes, very excited.

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The course I'm putting you in charge of is A Trifle American.

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-OK.

-All right?

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This dish is about balance. They've had some rich courses.

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Now we need to clean the palate

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and just end with, like, a nice high level of acidity.

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Your custard, that will be our first job we do.

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-That's going to take about three hours to set.

-OK.

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All right? So you're right on the time limit -

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you've only got four hours.

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The blood orange custard base is topped with a puff pastry disc,

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blueberry jam,

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a yoghurt and buttermilk cream,

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and served with a blueberry financier...

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Look at that.

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..shaped as a muffin.

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That sits there.

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And there we have it, all right? A Trifle American!

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Beautiful. Fantastic.

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I feel like I might be having a Nigella moment right now.

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It's good. Mmm!

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I've not made anything like this before.

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We don't really have trifle in Indian food.

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Today's special lunch is a celebration

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of Ambassador Barzun's four years at Winfield House.

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I've always known I'm going to leave when President Obama steps down.

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But I've so enjoyed my time,

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and my whole family's enjoyed our time here, so it's bittersweet.

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Well known for his love of music and entertaining,

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Ambassador Barzun has played host to many distinguished guests,

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including President Obama and Her Majesty the Queen.

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Oh, today's important to me. I hope it goes well. I'm a little...

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I'm excited, which is also, by the way,

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the same feeling as being nervous.

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The finalists now have just over three-and-a-half hours until lunch.

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Alison's moved on to making the challenging cheese pastry

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which forms the base of her pumpkin pie.

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This is not an easy pastry to work with

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because it's equal quantities of cheese, butter and flour.

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So you've got a high level of fat in there -

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you've got to work quickly.

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And if you've got hot hands, we're going to be in trouble,

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because it's a pastry that will fall apart quickly.

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Alison, you are kicking off the whole shooting match.

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Your dish goes out first.

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Yeah. It's a lot of pressure.

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And I feel like I'm definitely against the clock at this point.

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-Are you?

-Yeah.

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So I'm guessing the last thing you want right now is me, right?

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As much as I love your company, yeah!

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On the next station,

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Steve's having to get through a mountain of prep for his dish.

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Steve is working with a lot of shellfish,

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cooking crab, poaching off his quail eggs

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so they're absolutely nice and runny inside.

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For me, what wraps this whole dish up is the bisque soup,

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which is over there in the pressure cooker.

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So just getting that really intense crab flavour.

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That's a tough course.

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While his bisque cooks,

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Steve gets on with picking the white meat from the crab claw.

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Steve's got to get it absolutely right,

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and there can't be any bones in that crab.

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He might be able to give bones to you, Mr Wallace,

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but there's no bones in the crab for the ambassador.

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I'm quite confident with Steve

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that he can get all the little bits and pieces done.

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However, everything revolves around the quality of his bisque.

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And if that bisque don't work, Steve's dish don't work.

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Giovanna also has to make sure her beef and peppercorn sauce

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is up to Paul's standards.

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Yes! That is amazing, all right?

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Cover it back over like that and the steam will then lift off that sugar

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off the bottom of the pan, that's caramelised,

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and that will make your sauce dark and shiny.

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-OK?

-Yeah.

-Well done, that is amazing.

-Good.

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Lorna's monkey bread dough has risen

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and now needs to be knocked back for the first time.

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Just trying to rattle through as quick as I can,

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and I need to make an ice cream at some point as well.

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While the dough proves for a second time,

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she makes a start on the pistachio ice cream.

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So she's got a lot going on,

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but she's got a nice, kind of calming approach to her.

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Saliha's trifle is also on track.

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Her first layer, the blood orange custard, is made.

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It is so complex,

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there is like six or seven different elements to get onto this dish.

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It's nothing like just a trifle, it's completely different!

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Hopefully it will go all right.

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While it sets in the chiller, she moves on to the next layer,

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a sweet and sticky blueberry compote.

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Lovely, well done. Just cook it right down.

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-Cook it right down. All right?

-OK.

-OK?

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-You happy with everything?

-Yes.

-Know the recipe? Good girl.

-Thank you.

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Our five are up against it.

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Because Paul's menu, it might sound fun,

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it might sound a little bit frivolous, even -

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however, technically, it is extraordinary,

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a huge amount of work for every single course.

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On the starter...

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..Alison's pumpkin has been roasting over charcoal for 90 minutes.

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Chefs, in an hour-and-a-half,

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-we serve the first course, which is you, Alison, OK?

-OK.

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All right? Don't panic, stay controlled, keep pushing.

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-OK.

-All right?

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Her cheese pastry has had time to chill

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and she can now make a start on the all-important pie cases.

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It just sort of holds the whole dish together.

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So, if it's not stable...

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Yeah, I'm just... Yeah, I'm worried about this one.

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She has to work quickly to avoid it melting.

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Alison, how are you?

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I'm OK. I just tried to do it and it was not working at all.

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It breaks up on you. Just work nice and gentle, like that,

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but make sure you've got that surface really well floured.

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Cut your discs and get them chilled, all right?

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-OK, all right.

-OK?

-Thank you.

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I was really nervous about the cheese pastry.

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You know what, she's rolled that pastry out -

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that was really, really hard.

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Back on the fish course, Steve is making the centrepiece of his dish -

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the quail Scotch eggs encased in crab meat.

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-Get a lovely shape on them, all right?

-Yeah.

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A lovely shape.

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Steve's doing really well.

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He just attacked it like a bulldog, which was fantastic.

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Now he's got make sure that wonderful bisque sauce

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is ultra smooth but packed full of crab.

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Tap with your hands.

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See the colour? Lovely.

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-Straight on the hob?

-Put it back on the stove.

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-Bring it down.

-Yeah.

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The bisque must now be left to gently reduce

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until it's deep and rich in flavour.

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Go on, in you go, it's fine.

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Talking to Chef Paul,

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and he is more nervous about Giovanna than any of the others.

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Nothing to do with Giovanna,

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just that she's got those very beautiful pieces of beef...

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..and they have got to be cooked perfectly.

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-Happy?

-Yeah.

-Good girl. Well done.

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-It's all about that real, real, hard caramelised edge, OK?

-Yeah.

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They're brilliant. Well done.

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-Ooh!

-All right?

-Yep.

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With lunch fast approaching...

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..Lorna is proving the monkey bread dough for the third and final time.

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This is lovely dough, by the way.

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-Good. Thank you.

-Really, really nice. Well done.

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Next, she has to make the crackerjack,

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a mix of caramel, popcorn and roasted nuts.

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And the raspberry and Key lime curd,

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which must have a perfectly smooth consistency.

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What's happened? It looks quite lumpy.

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It got a skin on the top.

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Pass it through and then we'll add lots of lime juice and lemon juice

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so it's lovely and acidic, OK?

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Saliha has moved on to the third layer of her trifle,

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the sweet pastry discs.

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Yeah, that's it. You want a real nice caramelised pastry.

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That's what we're after, OK?

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-We need to get them in the oven and cooled down, all right?

-Yep.

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She can now turn her attention to the blueberry financier muffins.

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-Saliha.

-Yes?

-How are you?

-I'm well, thank you.

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It smells amazing in here.

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-Shall I give you an update?

-Yes, please.

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So I've got my compote ready there.

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Yeah. Look at that. That's beautiful.

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I've got my cake mixture going in.

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That's a good sign. I can smell that beurre noisette, the toffee.

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It's lovely. So you're looking pretty organised, OK.

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-Don't get complacent, though, with time.

-OK.

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-OK?

-Thank you.

-Well done, Saliha.

-Thank you.

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Service is just 50 minutes away.

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And Alison's falling behind making the cheese pastry cases.

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I can't believe how quiet Alison is.

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I know it's a lot of pressure on Alison,

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but if she doesn't get her timings right,

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it could actually bring about the downfall of the whole lunch.

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With her dough now completely proved,

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Lorna can finally start assembling the monkey bread.

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There are a lot of balls of dough in that monkey bread,

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and I've got no idea how many there are,

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but I'd say that rolling them could take a while.

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It now takes the time of lining that bun tin,

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making sure she gets the right layer of fat,

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the right layer of sugar and the pecan nuts.

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Failure to assemble the monkey bread correctly

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will mean it could fall apart coming out of the mould.

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On the main...

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..Giovanna's aged rib-eye steaks are cooked

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and must now be rested before carving.

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She moves on to making the anchovy mayonnaise.

0:19:300:19:34

There's a lot to do at the end, like cooking the waffles at the end,

0:19:350:19:38

so that's quite tricky.

0:19:380:19:40

But I think I'm OK. I think I'm getting on all right.

0:19:400:19:43

We're here to give the ambassador an amazing night.

0:19:460:19:49

And they're all working really hard, and I can't ask for more than that.

0:19:490:19:52

They've given it everything they've got.

0:19:520:19:54

For today's lunch, Ambassador Barzun has invited five special guests.

0:19:570:20:03

Jimmy Wales,

0:20:060:20:07

founder of the non-profit online encyclopaedia, Wikipedia.

0:20:070:20:13

Chancellor of the University of Warwick, Baroness Catherine Ashton.

0:20:130:20:18

Music industry entrepreneur Jamal Edwards, MBE.

0:20:190:20:23

Author and journalist Rachel Johnson.

0:20:260:20:29

And Jeremy King, creator of iconic restaurants

0:20:300:20:34

the Ivy and the Wolseley.

0:20:340:20:36

My hope is that the group today,

0:20:390:20:40

if we asked them on the way out, "How was it?"

0:20:400:20:43

I hope they would say, "What a joy!"

0:20:430:20:45

-Here's to you, Matthew.

-Cheers.

0:20:450:20:47

-To you.

-Cheers.

-Cheers.

0:20:470:20:49

There's just ten minutes...

0:20:530:20:55

..until Alison is due to serve her pumpkin pies.

0:20:560:20:59

We're running a bit behind, aren't we?

0:21:020:21:04

-Yeah.

-Yeah? OK. What are we waiting for?

0:21:040:21:06

We just need to take these out.

0:21:060:21:07

They just need, like, literally two minutes.

0:21:070:21:09

They're going to need a bit longer than that, more like ten. All right?

0:21:090:21:13

-OK.

-OK?

-Yeah.

-We'll be all right.

0:21:130:21:15

-We'll be good.

-Yeah?

-Yeah.

-Yeah.

0:21:150:21:17

While the cases bake,

0:21:180:21:20

Alison must finish the barbecue pumpkin filling

0:21:200:21:24

and glaze the confit bacon.

0:21:240:21:26

I'd rather serve it brilliant than serve it rubbish.

0:21:270:21:30

-OK?

-Yeah.

-All right?

0:21:300:21:31

That's no excuse, but as long as it's brilliant, I'm fine.

0:21:310:21:35

-OK.

-OK?

-Yeah.

0:21:350:21:36

Is that golden?

0:21:450:21:47

-Yeah. OK.

-We're ready.

0:21:470:21:49

Nice and steady, do not drop them.

0:21:490:21:51

As fast as you can, OK?

0:21:590:22:00

I'm a bit worried about having a lot of pastry first

0:22:010:22:05

on a five-course meal.

0:22:050:22:08

Piling on the calories, team!

0:22:080:22:10

I'm willing to do that for my country!

0:22:110:22:13

We're going to plate, all right. Go, go, go!

0:22:150:22:18

OK.

0:22:180:22:19

Now, this is about flavour, OK?

0:22:200:22:22

It will naturally look good, I promise.

0:22:220:22:24

Yes! Beautiful!

0:22:280:22:30

You're nearly there. Get your green oil on, start sending these, OK?

0:22:340:22:38

That's it. Go.

0:22:390:22:40

-Well done. Done! Well done!

-Thank you so much!

-Well done. Well done.

0:22:410:22:45

-All right?

-Yeah.

-Look at that! You made that.

0:22:450:22:48

Oh, that was so cool.

0:22:480:22:49

This is exciting, guys.

0:22:520:22:54

Wow!

0:22:560:22:57

It was very cool. Very, very cool.

0:23:010:23:04

Alison's dish is pumpkin pie

0:23:060:23:09

with maple-glazed bacon and white truffle.

0:23:090:23:13

Oh, that's an amazing smell, isn't it?

0:23:140:23:17

Wow!

0:23:170:23:18

I think it's delicious.

0:23:250:23:26

I love the pumpkin pie because it's one of my favourites.

0:23:260:23:29

This pastry is excellent.

0:23:290:23:31

I wouldn't eat truffle by itself,

0:23:310:23:33

but mixing it together with the pumpkin pie and the bacon,

0:23:330:23:36

it all goes together. Yeah, it's nice.

0:23:360:23:38

I'm going to be the first to finish. This is very undiplomatic of me.

0:23:380:23:41

I thought it was great.

0:23:410:23:43

That is a brilliant, brilliant combination of sweet and savoury.

0:23:450:23:48

That's delightful.

0:23:480:23:50

I think Alison's done a great job.

0:23:500:23:52

Steve, I need to catch up.

0:23:530:23:56

-Yep.

-We're going to go in ten minutes, is that OK?

0:23:560:23:58

-That's not a problem.

-Good boy.

0:23:580:23:59

With the first course late,

0:24:010:24:03

Steve must now quickly bring his dish together.

0:24:030:24:06

He has to fry off the crab Scotch eggs

0:24:060:24:09

and char the sweetcorn for the chowder.

0:24:090:24:11

Into there.

0:24:130:24:14

Fold it round nicely. One more taste.

0:24:140:24:17

A bit more lime, a bit more lemon, and that is lovely.

0:24:190:24:21

Well done. Go. Go, go, go.

0:24:210:24:23

Right, now, go. Go. Now, eggs.

0:24:310:24:33

Go on, go on, go on.

0:24:350:24:37

Good man. Good man.

0:24:380:24:39

Off you go. Off you go.

0:24:390:24:41

All right. Look at those.

0:24:410:24:43

-Oh, mate, that's beautiful.

-Done well.

0:24:450:24:47

I'm so proud of you, it looks amazing. Well done.

0:24:480:24:50

OK. Right, no, you don't stop.

0:24:530:24:54

Go. Blitz your sauce.

0:24:540:24:56

-Into one jug.

-So, how much?

-Yep...

-One, two?

0:24:570:25:01

Lovely.

0:25:010:25:02

-One...two.

-Lovely.

0:25:020:25:04

Right, away you go.

0:25:050:25:06

-Oh, look at this.

-Hello!

0:25:080:25:10

Thank you so much.

0:25:150:25:17

This looks absolutely spectacular.

0:25:170:25:19

'That was actually really enjoyable.'

0:25:270:25:29

The most nerve-racking bit

0:25:290:25:30

is pouring the sauce on their plate, I think!

0:25:300:25:33

Steve's dish is a Maryland crab Scotch egg,

0:25:340:25:39

on top of a clam chowder,

0:25:390:25:42

served with a crab bisque.

0:25:420:25:44

Scotch eggs are relatively new in my life.

0:25:520:25:54

To have the delicious crab around the egg...

0:25:540:25:58

I will use words such as "yummy"!

0:25:580:26:01

THEY LAUGH

0:26:010:26:04

The bisque, I think it's been very, very well done.

0:26:040:26:09

It's kind of ruined me for any other Scotch egg - that's the shame of it.

0:26:090:26:13

It's delicious to have that very tangy crab meat.

0:26:130:26:16

The sweetness of the crab comes through. Lovely, crispy Scotch egg.

0:26:180:26:22

-That's lovely.

-Beautifully executed by Steve.

0:26:220:26:25

The sauce, that bisque, is fantastic.

0:26:250:26:27

-Show time!

-Great.

0:26:290:26:32

-Yeah?

-Yep.

0:26:320:26:33

Oh, look at those.

0:26:340:26:36

-OK?

-Yeah.

-Break them on your board.

0:26:360:26:38

Go. Go, go, go.

0:26:390:26:41

-This is great.

-All right?

-I'm having a lovely time!

0:26:430:26:45

THEY CHUCKLE

0:26:450:26:46

Go, go, go, go, go.

0:26:470:26:50

Giovanna must now precisely assemble

0:26:500:26:53

all the components of Paul's Caesar salad

0:26:530:26:56

onto the brown butter waffles.

0:26:560:26:58

Absolutely beautiful. Well done.

0:27:010:27:03

-Giovanna.

-Yeah?

-I'm going to start carving your beef.

-OK.

0:27:060:27:09

-It is beautifully cooked.

-Good.

-Well done.

0:27:110:27:15

Thank you.

0:27:150:27:16

You're nearly there. You're nearly there. You're home and dry.

0:27:220:27:24

Thank you very much. Thank you.

0:27:240:27:26

Go, guys.

0:27:260:27:27

-Yes!

-Thank you so much!

0:27:290:27:32

-That was amazing.

-Amazing. Amazing. Well done.

0:27:320:27:34

-Thank you, thank you.

-Smashed it. Yes!

0:27:340:27:36

Oh!

0:27:360:27:37

Incredible, it was so exhilarating.

0:27:410:27:44

Hard work, but just so worth it to see plates like that going out.

0:27:440:27:48

I hope they really enjoy it. I hope it makes them smile.

0:27:480:27:51

Giovanna has cooked aged rib-eye steak and brown butter waffles,

0:27:540:28:00

topped with a Caesar salad,

0:28:000:28:03

and a beef and peppercorn sauce.

0:28:030:28:05

-The steak is melt-in-your-mouth steak, I think.

-Mm.

0:28:110:28:15

I love the waffle and the little ingredients are painstakingly

0:28:150:28:18

put into the squares of the waffle.

0:28:180:28:21

A lot of love and precision in that.

0:28:210:28:24

This is wonderful.

0:28:240:28:25

I never thought I would have a waffle

0:28:250:28:27

with Caesar salad on top of it, but it's amazing.

0:28:270:28:31

It works well, so I'm loving it.

0:28:310:28:33

That's a proper big, beefy, meaty dish.

0:28:340:28:38

The steak is cooked really, really well.

0:28:380:28:40

Giovanna will have learned a huge amount.

0:28:400:28:42

It's the critical moment for Lorna's monkey bread.

0:28:450:28:50

So, Lorna. You're going to get your pan,

0:28:570:28:59

put it over the top and then, one fell swoop, turn it over.

0:28:590:29:03

All right?

0:29:030:29:04

Oh!

0:29:050:29:06

OK.

0:29:100:29:11

Have you felt it drop?

0:29:130:29:14

No.

0:29:140:29:15

-OK. Grab a blowtorch.

-Yeah?

0:29:180:29:20

Now it's going to be hot!

0:29:220:29:23

Right, turn it off and have another go.

0:29:260:29:28

Oh, my God!

0:29:310:29:34

Good?

0:29:340:29:35

-Thank you.

-Go on. Off you go.

0:29:350:29:36

That is amazing. Look at that.

0:29:380:29:40

There's your ice cream.

0:29:470:29:49

-I've tasted it, it's delicious. All right?

-Thank you.

0:29:490:29:52

Service, please.

0:29:550:29:56

Well done, girl. Well done.

0:30:000:30:01

-That's amazing.

-Oh, thank you. Thank you.

0:30:010:30:04

-Good on you.

-I've had such a good day.

0:30:040:30:05

That's absolutely incredible.

0:30:050:30:07

-All right? Well done.

-Good.

-Good on you.

0:30:070:30:09

-Monkey bread!

-What?!

-OK!

-Is that one between all of us?!

0:30:150:30:17

Lorna's made monkey bread -

0:30:190:30:21

balls of dough caramelised in sugar and cinnamon,

0:30:210:30:25

served with pistachio ice cream,

0:30:250:30:28

raspberry and lime curd,

0:30:280:30:30

and popcorn and caramel crackerjack.

0:30:300:30:33

-Cathy.

-Yes?

-Can I get you some of this?

0:30:330:30:37

-There you go.

-Thank you.

0:30:370:30:38

I'm thinking, "Where has monkey bread been all my life?"

0:30:420:30:44

Being able to dip it is really nice.

0:30:440:30:46

It's a sweeter monkey bread than I've had before,

0:30:460:30:48

but it doesn't mean to say it's not good.

0:30:480:30:50

I think it's excellent.

0:30:500:30:51

I picked the wrong week to quit carbs!

0:30:510:30:54

Anything bready, I'm in there.

0:30:540:30:56

I really enjoyed it, I'm just trying to hold back

0:30:560:30:59

from inhaling the rest of it before Jamal finishes it.

0:30:590:31:03

-Mmm!

-The monkey bread itself is fantastic.

0:31:040:31:07

It's soft on the inside but still crispy on the outside.

0:31:070:31:11

This is bang on.

0:31:110:31:13

The last course is Saliha's trifle.

0:31:150:31:18

OK. Ready? You going?

0:31:210:31:22

-Ready. Yep.

-OK. Go for it.

0:31:220:31:24

-Ouch!

-GREGG GASPS

0:31:290:31:30

We all right here? You need to be a little bit over that way.

0:31:300:31:34

There you go. There you go.

0:31:340:31:35

Quick as you can on that one.

0:31:400:31:42

You've got a limited time now, Saliha.

0:31:420:31:44

Well done. Keep going.

0:31:470:31:49

-I'm turning them out for you, you brush them. OK?

-Thank you.

0:31:520:31:55

-Lovely.

-Service. Those three.

-They look amazing. Well done.

0:32:040:32:08

One more and you're home and dry.

0:32:090:32:11

-Trifle America.

-Yeah, Trifle America!

-Well done.

0:32:110:32:13

Service.

0:32:160:32:17

Wow! Well done.

0:32:200:32:22

Phew!

0:32:220:32:23

Saliha has made A Trifle American -

0:32:340:32:37

a blood orange custard, puff pastry disc, blueberry compote,

0:32:370:32:43

a yoghurt and buttermilk cream,

0:32:430:32:46

served with a blueberry financier muffin.

0:32:460:32:49

Mmm.

0:32:510:32:52

Mmm!

0:32:530:32:54

What's not to like? I like the custardy bits,

0:32:580:33:00

the little surprise at the bottom.

0:33:000:33:02

Fantastic. Can't go wrong with blueberries.

0:33:020:33:05

The muffin is actually terrific.

0:33:050:33:07

I think it's extraordinarily well done.

0:33:070:33:10

Really delicious.

0:33:100:33:11

I thought the best bit was the custard, very silky

0:33:110:33:15

but also very light.

0:33:150:33:17

A wonderful texture.

0:33:170:33:18

The blueberries, I think, are wonderful.

0:33:200:33:22

Different textures and different forms.

0:33:220:33:24

Saliha pushed herself,

0:33:240:33:25

and it's resulted in an absolutely delicious dessert.

0:33:250:33:29

I think she's done very, very well.

0:33:290:33:30

APPLAUSE

0:33:340:33:35

On behalf of this whole group,

0:33:410:33:43

this experience and your wonderful cooking

0:33:430:33:45

is something that we will never forget and always treasure.

0:33:450:33:49

Thank you.

0:33:490:33:50

Today, the guys, they wanted it to be amazing

0:33:530:33:56

and they cared and they absolutely nailed it.

0:33:560:33:59

I could not be prouder of all of them.

0:33:590:34:01

It's absolutely, like, beyond anything I could have imagined

0:34:130:34:16

doing in this competition.

0:34:160:34:18

And it's just... It's just been the most amazing experience today.

0:34:180:34:21

It was something completely different for me.

0:34:220:34:25

I've learned a lot.

0:34:250:34:27

I'll always remember this day.

0:34:270:34:29

I love getting to work with someone like Paul,

0:34:310:34:34

who's just so experienced.

0:34:340:34:36

It's a huge, huge opportunity.

0:34:370:34:40

It's just great.

0:34:400:34:41

It's been so much fun.

0:34:430:34:44

If there's more days like today, then, yeah, I want to stay around.

0:34:460:34:49

I can definitely walk away from this, and think,

0:34:500:34:52

"Yeah, really, really enjoyed that."

0:34:520:34:54

Once in a lifetime, definitely.

0:34:540:34:56

Well, hopefully not! Maybe more. You never know.

0:34:560:34:58

What a brilliant, brilliant start to Finals Week.

0:35:000:35:03

The food that came out of that kitchen

0:35:030:35:05

to the Ambassador's table was superb.

0:35:050:35:08

Definitely a step up from anything our contestants have done so far.

0:35:080:35:12

But the fact is they're now back to the MasterChef kitchen

0:35:120:35:17

and one of them goes home.

0:35:170:35:18

This round is about creativity, flair and imagination.

0:35:590:36:05

But, more importantly, it's about a place in the final four.

0:36:050:36:09

Your job today is to cook one great plate of food

0:36:110:36:14

which has been inspired by someone or something that you admire.

0:36:140:36:19

Let your imagination run wild but make sure it tastes great!

0:36:210:36:25

Two hours.

0:36:270:36:29

At the end of this, one of you is going home.

0:36:290:36:31

Let's cook.

0:36:310:36:33

What's your dish today?

0:36:450:36:46

I'm doing a dish based around Anthony Hopkins,

0:36:460:36:48

Silence Of The Lambs. It's a film I loved as a young teenager.

0:36:480:36:51

It's probably got one of the most famous food quotes...

0:36:510:36:54

"I ate his liver with a nice Chianti."

0:36:540:36:56

Yep, some fava beans.

0:36:560:36:58

You're not doing liver and fava beans?

0:36:580:37:00

I'm not, no. I'm doing fava beans, or broad beans, and I'm doing lamb.

0:37:000:37:04

I'm doing the Chianti, a red wine and port reduction.

0:37:040:37:08

So just little nods here and there to the film.

0:37:080:37:12

Inspired by Anthony Hopkins,

0:37:120:37:14

and today we want your lamb to shout, is that right?

0:37:140:37:17

It won't be silent!

0:37:170:37:18

Steve has made a lattice with carrots,

0:37:220:37:23

he's going to fill it with lamb shoulder, almost like a pasty mix.

0:37:230:37:27

He's got a little cannon of lamb, he's got some sweetbreads.

0:37:270:37:30

But Steve's got lots of technical things going on.

0:37:300:37:33

I hope he's got enough time to get it done properly.

0:37:330:37:35

You've had 15 minutes, guys, 15 minutes gone.

0:37:370:37:40

It is a great brief. Really, really fun.

0:37:410:37:45

The inspiration's Roald Dahl.

0:37:450:37:46

I read all his books growing up.

0:37:460:37:48

More specifically, Fantastic Mr Fox.

0:37:480:37:50

I've used basically different elements from the story

0:37:520:37:54

to make the dish.

0:37:540:37:55

Alison, what's your dish today?

0:37:570:37:59

It's a duck breast with a duck liver doughnut,

0:37:590:38:03

um, smoked potato,

0:38:030:38:06

carrot puree, a cashew crumb, coriander oil...

0:38:060:38:11

Fabulous! Duck doughnut.

0:38:110:38:13

-I've never had one of them!

-Cool.

0:38:130:38:16

Alison's promising us a duck doughnut

0:38:200:38:22

but there's no dough in it whatsoever -

0:38:220:38:24

actually, it's just a duck liver parfait,

0:38:240:38:26

which has been crumbed and then deep-fried.

0:38:260:38:29

Now, that actually is really clever.

0:38:290:38:31

However, it's also risky, because if those crumb open up,

0:38:310:38:34

then the liver parfait is just going to fall out and blow apart.

0:38:340:38:38

Today's going to be really tough.

0:38:450:38:47

I've got to give it everything I've got.

0:38:470:38:50

My inspiration is Giacomo Puccini, which was an Italian opera composer.

0:38:510:38:56

He was such a character.

0:38:560:38:58

He used to spend all his money on food,

0:38:580:39:00

and he was constantly running out of money.

0:39:000:39:02

Apparently, he was a bit of a ladies' man

0:39:020:39:05

and he used to go gallivanting around with other women

0:39:050:39:08

and his wife used to cook him meals with loads of garlic in it.

0:39:080:39:12

So I've got a big whack of garlic in there as well.

0:39:120:39:14

You've come such a long way.

0:39:170:39:19

There's one more hurdle to climb before the final four?

0:39:190:39:23

Yeah. I think it would be such a shame to go out today.

0:39:230:39:25

I had such an amazing day yesterday.

0:39:250:39:27

And I know it's only going to get more exciting, more challenging.

0:39:270:39:31

Just have to cook food that I love

0:39:310:39:32

and just make sure that I do the best I possibly can.

0:39:320:39:35

So, we've got ourselves osso bucco - veal shin -

0:39:390:39:42

which she's going to turn into a croquette and be crispy

0:39:420:39:44

with loads of bone marrow. Opulent and delicious.

0:39:440:39:47

She's got a cheek, which she's braising

0:39:470:39:50

going to be served on top of a saffron mashed potato.

0:39:500:39:52

Opera is all about performance.

0:39:520:39:55

How's she going to make it look sensational?

0:39:550:39:58

The inspiration that I took for this dish is The Secret Garden.

0:40:020:40:06

When I was little,

0:40:060:40:07

I used to watch the film over and over and over again

0:40:070:40:11

and that was something that I wanted to bring into my cooking.

0:40:110:40:15

Lorna is doing scallop ceviche,

0:40:190:40:21

an avocado mousse, with bits of crab and brown crab meat.

0:40:210:40:25

On top of the whole thing,

0:40:250:40:27

flowers and various bits and pieces to look like a garden

0:40:270:40:29

and even sticks made out of crispbread cracker.

0:40:290:40:33

I think it's really, really clever.

0:40:330:40:34

There isn't a huge amount of cooking going on,

0:40:360:40:38

so it's going to have to taste beautiful.

0:40:380:40:40

This is a big day.

0:40:420:40:44

A place in the final four. How do you feel about that?

0:40:440:40:47

It's terrifying.

0:40:470:40:49

Everyone wants to be in the final four

0:40:490:40:51

but you just have to, I think, harness the pressure,

0:40:510:40:54

and work with your nerves and hope that it doesn't overwhelm you.

0:40:540:40:58

You have just 30 minutes.

0:41:010:41:04

30 minutes left.

0:41:040:41:06

What's inspired this dish?

0:41:090:41:10

Growing up, we were always surrounded by talk about poetry.

0:41:100:41:14

There's a very famous Iranian poet called Ferdowsi.

0:41:140:41:18

He wrote a lovely poem about how there was a Zoroastrian king

0:41:180:41:23

who was a vegetarian.

0:41:230:41:24

Essentially, his evil cook made him into a meat lover

0:41:240:41:28

by gradually introducing meat, particularly lamb, into his food,

0:41:280:41:33

so much so that this man became a glutton and lost his kingdom.

0:41:330:41:36

While I don't want you to become a glutton and lose your kingdom,

0:41:360:41:39

I do want you to be convinced by the power

0:41:390:41:42

of how delicious a piece of lamb shank will be.

0:41:420:41:45

I can't wait. Will it rhyme?

0:41:450:41:48

Er...not sure about that!

0:41:480:41:50

Roses are red, violets are blue...

0:41:500:41:53

Lamb is lovely and I hope you like it too!

0:41:530:41:55

Hey-hey!

0:41:550:41:56

I can't believe I said that!

0:41:580:41:59

Saliha's love for Persian food, I think, is intoxicating.

0:42:030:42:07

We have got a lamb shank.

0:42:070:42:09

She's going to flavour that with loads of Iranian spices,

0:42:090:42:11

including pomegranate molasses, which is just fantastic.

0:42:110:42:15

And then we've got yoghurt mixed with lots and lots of spinach

0:42:150:42:18

which she's then straining and it becomes more like a paste.

0:42:180:42:21

It sounds fantastic,

0:42:240:42:25

but a lamb shank is not the most attractive thing on a plate.

0:42:250:42:28

Now it depends on how the plating goes.

0:42:310:42:34

So I'm just going to try and do that properly now.

0:42:340:42:37

You have nine minutes left.

0:42:390:42:42

Only nine minutes.

0:42:420:42:43

I still need to cut into my duck. I just hope that that's cooked.

0:42:470:42:50

It's definitely not under. Hopefully.

0:42:500:42:53

I feel good. Everything, touch wood, has gone to plan.

0:42:550:43:00

Your time is up now.

0:43:090:43:12

Stop. Stop.

0:43:120:43:14

Thank you.

0:43:140:43:15

-HE PUFFS

-There you go.

0:43:150:43:17

Oh, my goodness.

0:43:180:43:21

It looks beaut.

0:43:210:43:23

Aww.

0:43:240:43:25

Inspired by Fedowsi's Persian poem

0:43:290:43:33

about a gluttonous king's temptation for meat,

0:43:330:43:37

Saliha's made honey and saffron-infused lamb shank,

0:43:370:43:42

served with a fesenjan of aubergine, walnut and pomegranate,

0:43:420:43:48

aubergine couscous,

0:43:480:43:51

a set spinach yoghurt and a lamb and date syrup sauce.

0:43:510:43:57

I think you've done a great job of presentation.

0:43:570:43:59

I really do. A really pretty-looking dish.

0:43:590:44:02

Thank you.

0:44:020:44:03

Your lamb shank is cooked really, really well.

0:44:100:44:12

It's completely falling off that bone.

0:44:120:44:14

I absolutely love the smokiness of that aubergine

0:44:140:44:18

that actually translates itself from smoky to creamy

0:44:180:44:21

to actually quite spicy,

0:44:210:44:23

and I love it that it's cooled down with the yoghurt.

0:44:230:44:25

I find that sauce a little sweet.

0:44:250:44:27

That's my only criticism.

0:44:270:44:29

I think your aubergine and meat are absolutely divine.

0:44:290:44:31

The aubergine with the walnuts, the fesenjan, is just beautiful.

0:44:320:44:36

Absolutely love that.

0:44:360:44:37

A little tiny pearl of pomegranate seed

0:44:370:44:40

that explodes in your mouth, put all together, I think it's great.

0:44:400:44:42

The meat and the sauce I find a little bit too rich.

0:44:420:44:45

But I suppose that's the dish.

0:44:450:44:47

It's supposed to be rich, it's supposed to be opulent.

0:44:470:44:50

But you got the presentation absolutely right, that's for sure.

0:44:500:44:52

Yeah.

0:44:520:44:53

In an ideal world, you know, things go absolutely perfectly

0:44:560:45:00

but let's just hope that that's good enough.

0:45:000:45:03

If it's not, then it wasn't meant to be.

0:45:030:45:05

If it is good enough, then I'll be delighted.

0:45:050:45:08

In celebration of the colourful life

0:45:120:45:15

led by the Italian composer Puccini,

0:45:150:45:19

Giovanna has made braised veal cheek

0:45:190:45:23

with a crispy veal shin croquette,

0:45:230:45:26

saffron potato puree,

0:45:260:45:29

confit fennel,

0:45:290:45:31

garlic and white bean puree,

0:45:310:45:34

gremolata and a veal reduction.

0:45:340:45:37

What you have here is a rustic dish that you're trying to posh up,

0:45:450:45:50

and I don't think you've got the presentation right on that at all.

0:45:500:45:53

However, the flavour of that dish is superb.

0:45:530:45:56

Your touch on that cheek is incredible.

0:45:570:46:00

It is absolutely melting.

0:46:000:46:03

Saffron in your mashed potato is a perfect accompaniment.

0:46:030:46:07

That bean puree is delightful and it deserves more than half a teaspoon.

0:46:070:46:11

OK. Yeah.

0:46:110:46:12

However, everything on that plate tastes divine.

0:46:120:46:16

Gregg really likes it.

0:46:190:46:21

-I concur.

-Good!

0:46:220:46:24

I think it's fantastic.

0:46:240:46:26

I love your croquette enriched with the bone marrow.

0:46:260:46:29

The fennel underneath is just fantastic.

0:46:290:46:31

The sauce is great.

0:46:310:46:33

You can cook, that's for sure.

0:46:330:46:35

Getting it on to a plate, grrr.

0:46:350:46:36

Yeah, it's not my best.

0:46:360:46:38

Definitely concerned about the presentation comments

0:46:400:46:43

but I feel like my flavours are spot on,

0:46:430:46:45

which is exactly what I wanted to do.

0:46:450:46:47

Based on his favourite film, Silence Of The Lambs,

0:46:520:46:56

Steve has cooked a cannon of Welsh lamb on a broad bean puree,

0:46:560:47:02

with braised lamb shoulder wrapped in a carrot lattice,

0:47:020:47:07

crispy sweetbreads,

0:47:070:47:09

potato and leek gratin,

0:47:090:47:12

a lamb gravy and a Chianti and port reduction.

0:47:120:47:17

Steve, you've splashed this on, right?

0:47:170:47:20

-Yeah.

-And...

0:47:200:47:22

STEVE LAUGHS

0:47:220:47:25

I know, I know. It's a bit of blood splatter!

0:47:250:47:27

I like your attempt at presentation but I don't think you got it right.

0:47:300:47:33

I think this side of the plate with the red splatter is fun,

0:47:330:47:36

-and then the other side's getting a bit serious.

-Yeah.

0:47:360:47:39

Your inspiration may have been a horror film

0:47:460:47:50

but there's nothing horrific about that, that's for sure.

0:47:500:47:54

This has got all the flavours.

0:47:540:47:56

Your little mixture inside the carrot is heavily seasoned

0:47:560:48:00

and rich and peppery. I think it's delicious.

0:48:000:48:02

Your bean puree is sweet and mellow.

0:48:020:48:04

Your leek and potato is cooked beautifully,

0:48:040:48:06

and it's really, really well seasoned

0:48:060:48:08

and your lamb's cooked beautifully.

0:48:080:48:11

That red wine sauce is far too strong for a sweetbread,

0:48:110:48:14

on an otherwise absolutely outstanding flavoured dish -

0:48:140:48:19

that is absolutely lovely.

0:48:190:48:21

That lamb in there with all that pepper and carrot

0:48:210:48:23

just reminds me of the inside of a really good pasty.

0:48:230:48:27

And it tastes really good.

0:48:270:48:28

A little bit mixed.

0:48:320:48:33

I suppose the main part was the cooking, which they seemed to like.

0:48:330:48:36

I was a bit annoyed about the presentation.

0:48:360:48:38

I actually thought it was quite good.

0:48:380:48:40

Can't win them all.

0:48:400:48:42

Inspired by her favourite film as a child, The Secret Garden,

0:48:440:48:49

Lorna has made crab beignets with scallop ceviche,

0:48:490:48:54

avocado mousse topped with a crab, chilli, apple and coriander salad,

0:48:540:49:00

rye cracker twigs, mayonnaise and parsley oil.

0:49:000:49:05

A very pretty little plate, that is.

0:49:050:49:08

And it absolutely does remind me of a garden.

0:49:080:49:11

The chilli itself is starting to rob the dish of its natural flavours

0:49:180:49:22

and natural beauty cos on there you have some gems from land and sea

0:49:220:49:25

which are just stunning.

0:49:250:49:27

The little tiny slivers of scallops which are sweet but yet sharp

0:49:270:49:30

because they've just been pickled.

0:49:300:49:32

I love the ceviche,

0:49:320:49:33

with the little bit of chilli I'm getting

0:49:330:49:35

and the lime freshness as well.

0:49:350:49:37

For me, there's a little too much chilli on that crab.

0:49:370:49:40

And I'd like a little less avocado,

0:49:400:49:43

because that's really thick, sticky texture, that avocado,

0:49:430:49:46

in an otherwise really fresh and light, zingy, tasty dish.

0:49:460:49:50

It was a mixed bag, wasn't it?

0:49:550:49:57

So I don't know if a mixed bag's kind of good enough at the minute.

0:49:570:50:00

Alison has cooked a dish based on Roald Dahl's Fantastic Mr Fox.

0:50:050:50:11

Duck breast with a cider reduction,

0:50:120:50:15

duck liver doughnuts,

0:50:150:50:18

smoked mashed potato,

0:50:180:50:20

carrot and apple puree, braised carrot,

0:50:200:50:24

coriander oil and a cashew nut crumb.

0:50:240:50:28

It's very, very smart.

0:50:280:50:31

What I'm absolutely in love with is that doughnut.

0:50:410:50:45

That is duck liver inside the mildest of crispy coatings,

0:50:450:50:51

and it is rich and it's deep.

0:50:510:50:53

-That's a very lovely dish.

-Thank you.

0:50:530:50:56

I can't really taste the smoke in the potato,

0:50:560:50:58

and the reason I can't taste it

0:50:580:51:00

is because everything else on the plate is absolutely glorious.

0:51:000:51:03

It's like...

0:51:040:51:06

I mean... I am stunned.

0:51:060:51:08

It's... I mean, really...

0:51:090:51:11

Not very often in a competition I get like this - that's fantastic.

0:51:120:51:15

Your duck's cooked beautifully, your sauce is amazing,

0:51:150:51:18

the crumb gives it texture. It's ace, Alison, ace.

0:51:180:51:22

Good on you.

0:51:220:51:23

I was so anxious today and I was so nervous,

0:51:280:51:32

and I was so worried, and I just...

0:51:320:51:34

I really wanted it to go well and I'm so happy.

0:51:340:51:36

A great, wonderful, surprising, fantastic round.

0:51:410:51:45

I'm so proud of you five.

0:51:450:51:46

It's sensational.

0:51:480:51:49

The sad bit is, one of you is going to leave the competition.

0:51:510:51:54

Thank you.

0:51:560:51:57

-What a round.

-Oh, they're good.

0:52:030:52:05

They are so, so good.

0:52:050:52:07

Are you ready for this? We're going to lose one.

0:52:100:52:12

-Yeah, that's not good.

-No, it's not good.

0:52:120:52:14

I believe Alison today just shone.

0:52:150:52:19

It was truly special. It stirred emotion.

0:52:190:52:22

I loved it, it was delicious.

0:52:220:52:24

Alison is going straight through.

0:52:240:52:26

Steve today wanted to present something to us which was different.

0:52:280:52:32

It didn't look right.

0:52:320:52:34

But, wow, did it taste right.

0:52:340:52:36

I didn't like Giovanna's presentation at all.

0:52:370:52:39

I didn't understand why it had gremolata

0:52:390:52:41

scattered all over the plate.

0:52:410:52:43

However, what she did with that meat, the touch she showed,

0:52:430:52:47

the understanding of flavour, I thought was majestic.

0:52:470:52:50

Saliha's dish looked fantastic.

0:52:510:52:53

She got the presentation absolutely right.

0:52:530:52:55

The only criticism we've got is the sauce was a little bit too sweet.

0:52:550:52:59

However, it was absolutely delicious.

0:52:590:53:01

Lorna's dish today was a joy to look at.

0:53:020:53:04

I mean, what a brilliantly, brilliantly clever idea.

0:53:040:53:07

And her ceviche, I thought, was stunning.

0:53:070:53:09

But, I found that there was too much chilli for me

0:53:090:53:13

and it got a little bit thick and sticky with the amount of avocado.

0:53:130:53:16

I feel nervous, scared.

0:53:190:53:22

Who knows what's going to happen? Um...

0:53:220:53:25

Yeah, it's just a waiting game.

0:53:250:53:26

I just hope that I've done enough...

0:53:280:53:30

..because everyone's done exceptionally well today and...

0:53:310:53:35

Oh, I don't know. It's hard, isn't it? Really hard.

0:53:350:53:37

It's horrible, you know. This is the worst part, the waiting.

0:53:380:53:42

Hopefully, there's only five of us, though, so it won't be too long.

0:53:420:53:45

It was very hard today.

0:53:470:53:49

Very hard.

0:53:490:53:50

I feel really sad. I'd feel sad for myself if I went home.

0:53:520:53:55

I'd feel sad for anybody going home.

0:53:550:53:57

-GREGG:

-Really difficult right now.

0:54:000:54:03

To watch a contestant grow through the competition,

0:54:030:54:08

to then have to say goodbye to them...

0:54:080:54:10

Not good. Not nice.

0:54:100:54:13

It's time to make a decision.

0:54:130:54:14

To lose somebody at this stage of the competition is always difficult.

0:54:320:54:36

But when everything is so fantastic, it makes it doubly difficult.

0:54:380:54:43

The person leaving us...

0:54:490:54:52

..is Lorna.

0:54:590:55:00

Oh, don't!

0:55:050:55:06

Aww.

0:55:080:55:09

-SHE LAUGHS TEARFULLY

-Come here.

0:55:130:55:15

-Final five. Final five. Well done.

-Been really proud of you.

-Thank you.

0:55:150:55:19

-Thank you very much for everything, fantastic.

-Thank you.

0:55:190:55:22

Bye-bye.

0:55:220:55:23

Yeah, it's quite emotional.

0:55:320:55:34

Oh!

0:55:350:55:37

I'm so proud to have come this far.

0:55:410:55:44

To be 22 years old and the final five.

0:55:450:55:49

Hoo!

0:55:490:55:51

SHE LAUGHS AND SNIFFS

0:55:510:55:53

I'm so proud of myself. Yeah.

0:55:530:55:55

Congratulations, final four, and what an amazing four as well!

0:56:010:56:05

I really thought it might be the end of the road for me.

0:56:120:56:15

If there was some sort of emotion, it would just be, "Argh!" like that.

0:56:150:56:18

It's amazing, I never thought I'd get this far.

0:56:180:56:21

To get chosen to be in the last four is like, "Yeah, mate!"

0:56:210:56:24

You know what I mean? Last man standing.

0:56:240:56:26

I genuinely cannot get my head around it. It is absolutely insane.

0:56:280:56:32

This is by far one of the greatest experiences of my life.

0:56:320:56:37

And your adventure is about to get a lot bigger.

0:56:370:56:40

The next time we see you...

0:56:420:56:44

it'll be in Cape Town.

0:56:440:56:45

-Ah!

-Cape Town?!

0:56:450:56:47

South Africa?!

0:56:470:56:49

-Happy flying!

-No way!

0:56:490:56:52

Next time, the final four

0:56:560:56:59

embark on their greatest culinary adventure yet.

0:56:590:57:03

Guys, the gamekeepers are arriving.

0:57:080:57:10

We can't wait any more. We've got to put that food on to those trays.

0:57:100:57:14

If you see me pass out, you know what it is -

0:57:170:57:19

Steve died making mayonnaise.

0:57:190:57:21

Whoa!

0:57:220:57:24

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