0:00:04 > 0:00:06It's the MasterChef quarterfinal...
0:00:07 > 0:00:10..and this week's best amateurs are back.
0:00:12 > 0:00:16To say that I am a MasterChef quarterfinalist is a sentence
0:00:16 > 0:00:19that I never thought I would utter.
0:00:19 > 0:00:20A pile of different emotions
0:00:20 > 0:00:23all coming in one on top of the other at the moment,
0:00:23 > 0:00:26but excitement's right there at the top.
0:00:26 > 0:00:27I feel great today,
0:00:27 > 0:00:30I'm very determined and I'm ready to power through it.
0:00:31 > 0:00:34Tonight, they will face just one challenge -
0:00:34 > 0:00:39to cook an exceptional dish from a brief set by broadcaster
0:00:39 > 0:00:41and restaurant critic Amol Rajan.
0:00:43 > 0:00:48We started off with 16 cooks and we've got our best six.
0:00:48 > 0:00:50But every stage of this competition gets tougher.
0:00:52 > 0:00:54This is a MasterChef quarterfinal.
0:01:13 > 0:01:16You've done amazingly well to get here,
0:01:16 > 0:01:23but today is a real step up in terms of quality and skill.
0:01:23 > 0:01:28You've been set a brief to make a dish using either Indian spices
0:01:28 > 0:01:31or chocolate. Your decision.
0:01:31 > 0:01:37This brief was set by Amol Rajan - writer and food critic -
0:01:37 > 0:01:42and he's coming in here to taste your food and help us judge.
0:01:42 > 0:01:45Now is a chance to really show off.
0:01:45 > 0:01:49Make those spices sing, make that chocolate amazing.
0:01:51 > 0:01:53We will only take the best cooks through.
0:01:53 > 0:01:57Ladies and gentlemen, one hour and 30 minutes.
0:01:57 > 0:01:58Let's cook.
0:02:05 > 0:02:07I grew up eating incredibly strong and wonderful,
0:02:07 > 0:02:09flavourful Indian cuisine.
0:02:11 > 0:02:13The really important thing I will be looking out for today
0:02:13 > 0:02:16is the difference between spice and chilli.
0:02:16 > 0:02:19Spicing is about something much more subtle and much more delicate,
0:02:19 > 0:02:23and I hope that the cooks today understand the difference.
0:02:29 > 0:02:32I choose chocolate for dessert as it brings back happy memories.
0:02:32 > 0:02:35Whenever I eat chocolate at the end of a meal, it reminds me
0:02:35 > 0:02:38of being 15 and stuffing my gob full of the most delicious cocoa flavour,
0:02:38 > 0:02:41so that's what I'm looking for from dessert today.
0:02:48 > 0:02:51Leanne, so far, has looked solid,
0:02:51 > 0:02:53especially when it comes to desserts.
0:02:55 > 0:02:57I've got my fingers crossed for Leanne,
0:02:57 > 0:02:59I think she may be the real deal.
0:03:00 > 0:03:02I'm really enjoying the competition.
0:03:02 > 0:03:04It has taken over my life.
0:03:04 > 0:03:06Every evening, my husband gets a new dish
0:03:06 > 0:03:09and I very much value his honest feedback.
0:03:09 > 0:03:12It's my life, it is my life.
0:03:15 > 0:03:17Happy to be here?
0:03:17 > 0:03:18Really pleased to be here,
0:03:18 > 0:03:20really pleased to be cooking Indian food as well, which I love.
0:03:20 > 0:03:23When I was younger I spent a lot of time backpacking through India
0:03:23 > 0:03:26and I stayed on a spice plantation in Goa,
0:03:26 > 0:03:29so I'm really happy with the ingredients, yeah.
0:03:29 > 0:03:34Leanne, you do realise now our expectations of your food's up here?
0:03:34 > 0:03:35- Yeah.- Good luck.
0:03:35 > 0:03:37Thank you.
0:03:39 > 0:03:41Leanne is making for us a thali,
0:03:41 > 0:03:44a mixture of very, very small different dishes,
0:03:44 > 0:03:47all together served as an Indian feast.
0:03:47 > 0:03:50She's got to cook a piece of hake and serve that in a yoghurt sauce.
0:03:50 > 0:03:52She's going to cook some scallops, which will be poached
0:03:52 > 0:03:56with coconut milk and curry flavours. Beautiful.
0:03:56 > 0:03:58The seafood's got to be cooked properly.
0:04:04 > 0:04:09David is obviously in love with classic French cuisine.
0:04:09 > 0:04:11He's most certainly got talent.
0:04:11 > 0:04:13He has issues with presentation.
0:04:17 > 0:04:21For me, David needs to show a little bit of style.
0:04:25 > 0:04:28I wouldn't say I breezed through the first couple of rounds at all.
0:04:28 > 0:04:31The market test was a real challenge, but overall
0:04:31 > 0:04:35it's been the most fantastic and exhilarating experience.
0:04:36 > 0:04:38David, you are cooking Indian.
0:04:38 > 0:04:39I am cooking Indian,
0:04:39 > 0:04:43I threw myself down a challenge, which I'm starting to regret,
0:04:43 > 0:04:45because all my learned colleagues here
0:04:45 > 0:04:47have all got experience of India
0:04:47 > 0:04:51and I think the last time I cooked Indian was maybe 20 years ago.
0:04:51 > 0:04:53Slightly sick in the pit of my stomach but then I thought,
0:04:53 > 0:04:57maybe I can do this, maybe I can rise to the challenge.
0:04:57 > 0:05:00I'm taking a gamble, but then life's full of those.
0:05:00 > 0:05:03- What is it you are making?- Well, I'm going to do some seared sea bass,
0:05:03 > 0:05:05which has a nice marinade over the top of it.
0:05:05 > 0:05:09I've got some kachumba, which is a vegetable pickle, to go alongside,
0:05:09 > 0:05:12and then coconut fragrant rice to go with it.
0:05:12 > 0:05:14David, I can see what this means to you.
0:05:14 > 0:05:16- Good luck.- Thanks, Gregg.
0:05:22 > 0:05:26David's got to make sure that piece of sea bass is cooked beautifully.
0:05:26 > 0:05:28It's got to be spiced really well.
0:05:28 > 0:05:32The prawns have to be lovely and soft and not like bullets.
0:05:32 > 0:05:34The rice has to be cooked absolutely perfectly,
0:05:34 > 0:05:37and I hope, for his sake, that he does himself proud.
0:05:40 > 0:05:42Jamie's a man who works in the wine industry,
0:05:42 > 0:05:44so his palate is practised.
0:05:45 > 0:05:47He's bursting with ideas.
0:05:47 > 0:05:50Unfortunately, he wants to put all of those ideas
0:05:50 > 0:05:52on one plate at the same time.
0:05:52 > 0:05:56I know he can cook, I know he's got skill,
0:05:56 > 0:05:59but it's about the heart and the soul of the dish.
0:06:01 > 0:06:03I'm pretty confident today, you know.
0:06:03 > 0:06:04I'm feeling good about my dish.
0:06:04 > 0:06:07I'm not going to put something on the plate
0:06:07 > 0:06:08just for the hell of it.
0:06:11 > 0:06:14You are obviously cooking with chocolate.
0:06:14 > 0:06:17We haven't seen anything sweet from you so far.
0:06:17 > 0:06:19Yeah, I need to get a dessert up and see what you think of it.
0:06:19 > 0:06:20You are the king of desserts
0:06:20 > 0:06:22so I want to please you today and give you a dessert
0:06:22 > 0:06:24that you'll like.
0:06:24 > 0:06:25What are you making, Jamie?
0:06:25 > 0:06:29I'm making a chocolate genoise with a chocolate ganache, toffee sauce,
0:06:29 > 0:06:33raspberry coulis and some cereal milk ice cream.
0:06:33 > 0:06:36Jamie, forgive me, you chuck more at a plate
0:06:36 > 0:06:39than three contestants put together.
0:06:39 > 0:06:41Why give yourself so much to do?
0:06:41 > 0:06:43I think when you come on MasterChef,
0:06:43 > 0:06:45there's only one opportunity to show off
0:06:45 > 0:06:47and make sure that you give it your best shot.
0:06:47 > 0:06:49This sounds fantastic -
0:06:49 > 0:06:52but it also sounds as if you've given yourself
0:06:52 > 0:06:54a massive challenge, Jamie.
0:06:54 > 0:06:56- Good luck.- Thank you, Gregg, thank you.
0:07:00 > 0:07:03Chocolate cake, a genoise, the classic confectioner's cake,
0:07:03 > 0:07:06as light as you like, rich with chocolate.
0:07:06 > 0:07:08If he gets it right, I'll be really, really happy.
0:07:08 > 0:07:11Ganache should be thick, it should be glossy.
0:07:11 > 0:07:14There's lots of technique in here.
0:07:14 > 0:07:17But it's the addition of toffee and raspberries.
0:07:17 > 0:07:22Toffee, raspberries, cereal milk ice cream, cake and chocolate sauce?
0:07:22 > 0:07:24It's getting a bit scary for Jamie.
0:07:25 > 0:07:28You're halfway! 45 minutes left.
0:07:33 > 0:07:35Alison is impressive.
0:07:35 > 0:07:40She has given us three dishes, one from Southeast Asia,
0:07:40 > 0:07:44one from North Africa and another one from Italy,
0:07:44 > 0:07:47so she's got versatility.
0:07:47 > 0:07:50What she's going to do today, I have no idea -
0:07:50 > 0:07:52but I hope for more of the same.
0:07:54 > 0:07:58I'm lucky in that the nerves haven't really gotten the better of me yet.
0:07:58 > 0:08:01That's not to say that they won't at some point,
0:08:01 > 0:08:03but now we're with all these new cooks,
0:08:03 > 0:08:06I don't have any idea what standard they are,
0:08:06 > 0:08:08so I'm never going to be 100% confident, that's for sure.
0:08:12 > 0:08:15Yeah, I was happy with the brief but I've given myself quite a lot to do
0:08:15 > 0:08:17because I'm trying to sort of up it a bit,
0:08:17 > 0:08:19so there's lots of different elements on this.
0:08:19 > 0:08:22I think, like everyone, I'll make Indian curries
0:08:22 > 0:08:24but I wouldn't necessarily know the intricacy
0:08:24 > 0:08:26of different regional cuisine,
0:08:26 > 0:08:29but in terms of the flavours, in terms of the colours. I love it,
0:08:29 > 0:08:31- absolutely love it. - Good to hear, good to hear.
0:08:31 > 0:08:32What are you making for us?
0:08:32 > 0:08:36So I'm doing a Bengali-style rack of lamb
0:08:36 > 0:08:38and a coriander and coconut potato
0:08:38 > 0:08:41with beetroot and carrot pakora,
0:08:41 > 0:08:44a saag sauce and a date and tamarind chutney.
0:08:44 > 0:08:48I've cooked elements of this before and I've never done it all together,
0:08:48 > 0:08:50I've never put it on one plate.
0:08:52 > 0:08:55Alison's cooking Bengal lamb.
0:08:55 > 0:08:58She's cooking a sticky coconut and coriander potato,
0:08:58 > 0:09:00a beetroot and carrot pakora,
0:09:00 > 0:09:02or a fritter, that is bound together with flour.
0:09:05 > 0:09:09I want those lamb cutlets to be crispy on the outside and lovely
0:09:09 > 0:09:10and juicy on the inside.
0:09:10 > 0:09:13I want the pakoras to be cooked all the way through.
0:09:13 > 0:09:16I want the spice of India and I want the textures of India
0:09:16 > 0:09:17all on one plate.
0:09:23 > 0:09:26Maria, she's an artist and her food is artistic.
0:09:29 > 0:09:32Maria's food, at its best, is just truly delicious.
0:09:32 > 0:09:34I work great under pressure.
0:09:34 > 0:09:36The more pressure, the better.
0:09:36 > 0:09:40I don't think that's what's going to throw me.
0:09:40 > 0:09:41I decided to go for the dessert,
0:09:41 > 0:09:43but I'm going to tell you a little secret -
0:09:43 > 0:09:45I don't make desserts.
0:09:49 > 0:09:50- Maria.- Yes?
0:09:50 > 0:09:52How does it feel being a quarterfinalist?
0:09:52 > 0:09:56It feels great. I feel hot, hot, hot and ready to rock.
0:09:56 > 0:09:58Wow! So you really are up for this.
0:09:58 > 0:10:00- Yeah, I'm ready.- What are you going to make for us?
0:10:00 > 0:10:07A chocolate molten lava cake with a green tea matcha glaze
0:10:07 > 0:10:09- and a white chocolate cream.- Wow.
0:10:09 > 0:10:10Why did you choose to do this?
0:10:10 > 0:10:13Indian is not something that comes naturally to me,
0:10:13 > 0:10:18Indian food, Indian spices, so chocolate, I love chocolate,
0:10:18 > 0:10:20and hopefully it will be molten
0:10:20 > 0:10:23and the lava will come nicely pouring out.
0:10:23 > 0:10:25- Like a little volcano?- Yes.
0:10:27 > 0:10:31Maria is making us a molten chocolate cake.
0:10:31 > 0:10:32It's actually a chocolate fondant,
0:10:32 > 0:10:35and if it goes wrong, it's going to go wrong.
0:10:36 > 0:10:37Who knows?
0:10:38 > 0:10:40Right now, though, it's whisk a go-go.
0:10:50 > 0:10:54Imran really interests me because his plate has colour, it has style,
0:10:54 > 0:10:55great presentation.
0:10:58 > 0:11:02On Imran's bench, there are 14 different spices.
0:11:02 > 0:11:0314!
0:11:06 > 0:11:09Imran, how did you feel when you saw the brief?
0:11:09 > 0:11:13I felt great, actually. I felt... I saw it as an opportunity, actually,
0:11:13 > 0:11:16because this is not the style of food I normally cook.
0:11:16 > 0:11:18It's the food I've been brought up with,
0:11:18 > 0:11:21but I've never had the need to learn it.
0:11:21 > 0:11:22Did you have a teacher?
0:11:22 > 0:11:24Yeah, my mum's been instrumental in this.
0:11:24 > 0:11:25I asked her for her help
0:11:25 > 0:11:28and the first thing that she said was, "It's about time".
0:11:28 > 0:11:30Now, in the last round, you were late.
0:11:30 > 0:11:33- Yes, I was.- What about today?
0:11:33 > 0:11:34I'm going to be on time today.
0:11:34 > 0:11:35Fabulous. Thank you very much.
0:11:35 > 0:11:36No worries, take care.
0:11:37 > 0:11:41What we have is a feast, we've got poora, little puffed up breads,
0:11:41 > 0:11:44which are hollow inside and crispy on the outside.
0:11:47 > 0:11:48We've got kale pakoras.
0:11:48 > 0:11:52We're going to have salad made from green apples and chillies.
0:11:52 > 0:11:54It sounds really exciting.
0:11:54 > 0:11:57What's really exciting about this -
0:11:57 > 0:12:00there is not a stitch of meat nor fish on his bench.
0:12:01 > 0:12:06You cannot prepare for how hard MasterChef actually is,
0:12:06 > 0:12:10and, this time, I don't only have pressure from John and Gregg,
0:12:10 > 0:12:12I'm cooking food that my mother makes,
0:12:12 > 0:12:15so I've got pressure from home as well.
0:12:18 > 0:12:21Guys, just ten minutes, all right?
0:12:29 > 0:12:32I think one of the humbling privileges of being a critic
0:12:32 > 0:12:34is that you never actually have to confront
0:12:34 > 0:12:36the people that you're criticising.
0:12:36 > 0:12:38I think the thing that's going to be different today
0:12:38 > 0:12:40is being right there, face-to-face with the cooks
0:12:40 > 0:12:42that you are critiquing.
0:12:45 > 0:12:47I want to be tough,
0:12:47 > 0:12:48I want to be scrupulous,
0:12:48 > 0:12:51I want to be constructive - but I want to be fair.
0:12:54 > 0:12:56Only five minutes, please.
0:13:10 > 0:13:12Ah, I'm screwed.
0:13:21 > 0:13:23That's it! Time's up.
0:13:23 > 0:13:24Time's up.
0:13:31 > 0:13:36Let me introduce you to the gentleman that set you this brief.
0:13:36 > 0:13:40Writer and restaurant critic Amol Rajan.
0:13:50 > 0:13:52Leanne, please, up you come.
0:13:58 > 0:14:04NHS worker Leanne has created a seafood thali of machchi sufyani,
0:14:04 > 0:14:11using hake, tamarind prawns, scallops, served with puri bread.
0:14:13 > 0:14:14Leanne, I was hoping for a dish
0:14:14 > 0:14:17which showed the vibrancy and the visual explosiveness
0:14:17 > 0:14:19of Indian cuisine and you've certainly got that.
0:14:19 > 0:14:22This is a riot of colour and it looks hugely appetising.
0:14:30 > 0:14:32A lot of people get hake really wrong.
0:14:32 > 0:14:33A lot of times, you go to a restaurant
0:14:33 > 0:14:35and it's undercooked and translucent,
0:14:35 > 0:14:37and that's actually spot on, it's succulent,
0:14:37 > 0:14:39and I think that shows real technical skill.
0:14:39 > 0:14:40One thing that is a bit disappointing
0:14:40 > 0:14:43is that I would have liked a bit more spice
0:14:43 > 0:14:46and a bit more flavour, so, with the scallops,
0:14:46 > 0:14:47it tastes almost like a sweet dish.
0:14:47 > 0:14:50The things that I think is a slight let-down is the puris.
0:14:50 > 0:14:54Puri, you know, are puffed up and they're light.
0:14:54 > 0:14:55The oil wasn't hot enough and, you know what,
0:14:55 > 0:14:57if it doesn't quite work, don't serve it.
0:14:57 > 0:15:00Yeah, I was wondering whether to or not and I wish I hadn't.
0:15:00 > 0:15:02But I think that hake is delicious.
0:15:02 > 0:15:06I love it because there's a real wonderful sourness, the yoghurt,
0:15:06 > 0:15:10it's smoky and it's vivacious and it's vibrant and it's exciting.
0:15:11 > 0:15:13You've cooked all three fish really well.
0:15:15 > 0:15:18I'm feeling like it was a mixed bag of emotions,
0:15:18 > 0:15:20but he seemed to like the presentation.
0:15:20 > 0:15:23I just wish I hadn't served the puri.
0:15:23 > 0:15:26They were terrible - and I knew they were going to be terrible.
0:15:26 > 0:15:28So, yeah, that's a big learning curve.
0:15:34 > 0:15:39Classic car enthusiast David is serving seared sea bass
0:15:39 > 0:15:42on an aubergine, tomato and potato crush,
0:15:42 > 0:15:48kachumba pickle and a Bhagari jhinga with lemon basmati rice.
0:15:48 > 0:15:52I'm slightly concerned that the aubergine, potato,
0:15:52 > 0:15:54fennel and tomato isn't going to necessarily reflect
0:15:54 > 0:15:57- what I think of as Indian cuisine. - Yes.
0:16:03 > 0:16:04The prawns work well,
0:16:04 > 0:16:07they're quite soft and slightly overcooked, in my view,
0:16:07 > 0:16:09but I think the sauce is creamy. The pickle that you've got there,
0:16:09 > 0:16:11the modern take on a kachumba,
0:16:11 > 0:16:13could have just done with a bit more acidity
0:16:13 > 0:16:15to make it a bit more of a pickle.
0:16:15 > 0:16:18What I'm less convinced of is what's basically a potato salad
0:16:18 > 0:16:19with aubergine and fennel.
0:16:19 > 0:16:21The potato is very, very soft and, you know what,
0:16:21 > 0:16:23that could work perfectly well as a side dish -
0:16:23 > 0:16:25but not really on this dish.
0:16:25 > 0:16:26Yeah.
0:16:26 > 0:16:29I feel that your fish is overcooked,
0:16:29 > 0:16:32the potatoes underneath the fish are also overcooked and a bit mushy.
0:16:32 > 0:16:34It's all gone a bit sloppy.
0:16:34 > 0:16:37For me, the whole thing needs a little bit more spice.
0:16:39 > 0:16:42It's not your style, it's not the style of food that got you here,
0:16:42 > 0:16:45and it's lacking vibrancy of spice
0:16:45 > 0:16:49and heat and sharpness, unfortunately.
0:16:51 > 0:16:53It was an uphill challenge.
0:16:53 > 0:16:55I'm not expert enough in spicing,
0:16:55 > 0:16:58I'm not expert enough in composition of the plate,
0:16:58 > 0:17:00and it kind of showed on the day.
0:17:07 > 0:17:1129-year-old Jamie has made a chocolate genoise
0:17:11 > 0:17:13on top of chocolate ganache,
0:17:13 > 0:17:17served with cereal-flavoured milk ice cream, a toffee sauce,
0:17:17 > 0:17:21raspberry coulis and a toffee crisp rice.
0:17:21 > 0:17:23I think it looks lovely.
0:17:23 > 0:17:26It's a chocolate and raspberry sweet rockpool.
0:17:34 > 0:17:35Jamie, you can be really proud of that.
0:17:35 > 0:17:37It looked incredibly appetising,
0:17:37 > 0:17:39like the sort of professionally delivered dessert
0:17:39 > 0:17:41that I would expect at this stage of MasterChef.
0:17:41 > 0:17:43I like that you've got some accompanying ice cream
0:17:43 > 0:17:46and I really like the contrasting textures that you've got here.
0:17:46 > 0:17:48There's a smoothness in the ganache,
0:17:48 > 0:17:50there's a flouriness in this sort of...
0:17:50 > 0:17:52it's almost like a deconstructed brownie,
0:17:52 > 0:17:54and I really like the little toffee crisp.
0:17:54 > 0:17:56I wanted to be reminded of my childhood
0:17:56 > 0:17:58and that is exactly what that does.
0:17:58 > 0:18:02- Thank you.- Technically, I think your work is great.
0:18:02 > 0:18:06I really like your little toffee crisp from the puffed rice.
0:18:06 > 0:18:08Your genoise is made very, very nicely,
0:18:08 > 0:18:11slightly dense cake and you've got a very smooth ganache underneath.
0:18:11 > 0:18:14There's a touch of toffee, which I quite like, with the chocolate,
0:18:14 > 0:18:17but, for me, the raspberries are just one ingredient too many.
0:18:20 > 0:18:24That's a really skilful, very attractive dessert, Jamie.
0:18:24 > 0:18:25- Thank you.- Yeah, yeah, yeah,
0:18:25 > 0:18:30- I think you're proving a certain amount of skill here.- Thanks.
0:18:30 > 0:18:34To get that critique, to get that feedback, is really rewarding.
0:18:34 > 0:18:38Whatever happens, I'm happy with the way I did today.
0:18:38 > 0:18:43Marketing consultant Alison is serving Bengali-style rack of lamb,
0:18:43 > 0:18:48with coconut and coriander potato salad, a saag sauce,
0:18:48 > 0:18:52beetroot and carrot pakora and a date chutney.
0:18:54 > 0:18:57I don't think I've ever had a beetroot pakora,
0:18:57 > 0:18:59- so I'm very, very excited about that.- Yep.
0:19:06 > 0:19:08I think that the lamb and the Bengali five spice
0:19:08 > 0:19:09reminds me of India,
0:19:09 > 0:19:12it reminds me of happy times that I've spent there,
0:19:12 > 0:19:14but you've clearly put very much your own interpretation on it.
0:19:14 > 0:19:17The potato salad doesn't strike me as particularly Indian.
0:19:17 > 0:19:18What I'm really excited by
0:19:18 > 0:19:20is the beetroot and carrot and red onion pakora.
0:19:20 > 0:19:23That's a very Alison interpretation of a very Indian idea
0:19:23 > 0:19:25and I think it works well.
0:19:27 > 0:19:32Those potatoes aren't cooked enough, that is my one and only complaint.
0:19:32 > 0:19:38There is such a beautiful mixture of flavours
0:19:38 > 0:19:40that absolutely fill me full of joy.
0:19:40 > 0:19:43The lamb is lovely, it's cooked really nicely,
0:19:43 > 0:19:47spice around the outside starts off being quite mellow and creeps up on
0:19:47 > 0:19:48you and then bites you.
0:19:49 > 0:19:51As for raw potato salad...
0:19:54 > 0:19:56Of all the things that could have gone wrong in that dish,
0:19:56 > 0:20:00I never thought the potatoes would be one of them.
0:20:00 > 0:20:02Other than that, I think it went really well.
0:20:05 > 0:20:10American-born designer Maria is serving a molten lava cake
0:20:10 > 0:20:14with a green tea matcha glaze and white chocolate cream.
0:20:16 > 0:20:19Didn't quite turn out the way you expected, did it?
0:20:19 > 0:20:22No, it did not. It's not supposed to be in the mould but I had it
0:20:22 > 0:20:25on the wrong setting in the oven.
0:20:25 > 0:20:27Have you cooked with chocolate and green tea together before?
0:20:27 > 0:20:30- No. - I'm looking forward to it.
0:20:32 > 0:20:33Have fun.
0:20:33 > 0:20:35Mmm.
0:20:42 > 0:20:44We asked for chocolate with a playful twist
0:20:44 > 0:20:47and the real twist was that it all went slightly horribly wrong for you.
0:20:47 > 0:20:49- Yeah.- I have to say, I quite like the white chocolate.
0:20:49 > 0:20:50It's thick, it's gloopy,
0:20:50 > 0:20:53its moreish, but the chocolate cake hasn't ended up
0:20:53 > 0:20:55how you wanted it to be.
0:20:55 > 0:20:59It's a sort of mulch which doesn't really have any shape or form.
0:20:59 > 0:21:01The green tea-chocolate combination, you know,
0:21:01 > 0:21:03this is a very fashionable thing in modern America.
0:21:03 > 0:21:05I think these sort of droplets you've got there work fine
0:21:05 > 0:21:07but I think you've been let down
0:21:07 > 0:21:09by not switching your oven on to the right temperature.
0:21:09 > 0:21:10Exactly.
0:21:10 > 0:21:13Technically, it's not what it should be.
0:21:13 > 0:21:18However, dark chocolate with white chocolate creamy sauce, it's tasty,
0:21:18 > 0:21:20that's for sure.
0:21:20 > 0:21:23For a chocolate lover, it's very, very moreish.
0:21:23 > 0:21:28However, as you well know, there is no texture to that pudding.
0:21:28 > 0:21:30It's a shame and it's a problem.
0:21:33 > 0:21:35Very disappointed.
0:21:35 > 0:21:38Oh, my God, I cannot believe that happened.
0:21:38 > 0:21:40The oven, the oven...
0:21:40 > 0:21:41Didn't cook it.
0:21:44 > 0:21:48Cardiff-based dentist Imran has created a thali -
0:21:48 > 0:21:52a selection of dishes including lentil dhal,
0:21:52 > 0:21:56potato curry, rice, kale pakoras,
0:21:56 > 0:22:00green apple salad and puris.
0:22:00 > 0:22:03For me, this is the best-presented dish I've seen so far.
0:22:11 > 0:22:13I was really hoping someone would turn up with a thali,
0:22:13 > 0:22:15and you did that, so it's hugely exciting.
0:22:15 > 0:22:17And I've travelled the length and breadth of India
0:22:17 > 0:22:19looking for the perfect pakora
0:22:19 > 0:22:21and that's up there with some of the best.
0:22:21 > 0:22:22There's a sort of chewy,
0:22:22 > 0:22:25succulent texture which is really nice and the seasoning is spot on,
0:22:25 > 0:22:27- which is absolutely key in a pakora. - Thank you so much.
0:22:27 > 0:22:29I think the dhal has got huge aroma.
0:22:29 > 0:22:31Quite often, people confuse spice with chilli
0:22:31 > 0:22:33and actually that's got a really good spice
0:22:33 > 0:22:36without having too much heat and I think that speaks to someone
0:22:36 > 0:22:38who understands spicing in a really impressive way.
0:22:38 > 0:22:39The thing about the potato curry is
0:22:39 > 0:22:42I just wish there was a bit more heat and a bit more kick to it,
0:22:42 > 0:22:44but the smells are fantastic, it looks very good
0:22:44 > 0:22:48and I'd be very, very happy to pay for that in a restaurant.
0:22:49 > 0:22:52I like the kachumba because I love that sharp sourness of the apple
0:22:52 > 0:22:53and the bite of the onion
0:22:53 > 0:22:56and I really like the texture of the pakoras.
0:22:56 > 0:22:59I'm going to nick them for me, they're going in my recipe book.
0:22:59 > 0:23:01The other ones, I just think you need a bit more spice,
0:23:01 > 0:23:03but considering the amount of spices you used,
0:23:03 > 0:23:06I think they could just be a bit more powerful.
0:23:06 > 0:23:08This potato curry, I love.
0:23:08 > 0:23:11I absolutely love it and it's spicy enough for me,
0:23:11 > 0:23:15but, personally, I'm struggling with some of this. The lentils,
0:23:15 > 0:23:18although I love the flavour and the aroma coming off,
0:23:18 > 0:23:21it's too wet for me and it's not like a dhal I've ever had before.
0:23:22 > 0:23:27Slightly disappointed that I did split the judges, but I feel great.
0:23:28 > 0:23:32A fully-fledged, paid-up, respected restaurant critic
0:23:32 > 0:23:35said he would pay for my food.
0:23:35 > 0:23:38I think that's the biggest compliment I could get.
0:23:44 > 0:23:45I think it was a very bold brief,
0:23:45 > 0:23:48I think it was a fascinating brief because if there's one thing this
0:23:48 > 0:23:52country loves, it's its curry and its chocolate.
0:23:52 > 0:23:57They all pushed themselves, really worked very, very hard
0:23:57 > 0:23:59and with some good results.
0:24:00 > 0:24:02For me, one of the standout performers,
0:24:02 > 0:24:05even though she undercooked her potatoes, was Alison.
0:24:05 > 0:24:09- I agree.- I was knocked out by her flavour combinations,
0:24:09 > 0:24:11I thought they were stunning.
0:24:11 > 0:24:14The other person, for me, who fulfilled the brief
0:24:14 > 0:24:17and delivered a huge amount of work was Leanne.
0:24:17 > 0:24:21That piece of fish, that hake, was fantastic.
0:24:21 > 0:24:24Jamie's dessert really impressed you.
0:24:24 > 0:24:27I have to say I liked the cake, the genoise, I thought it was nice,
0:24:27 > 0:24:29I liked the ganache.
0:24:29 > 0:24:33What impressed me was the amount of process and skill that he managed to
0:24:33 > 0:24:36do and show in a limited amount of time.
0:24:36 > 0:24:39Maria messed up, there's no two ways about it.
0:24:39 > 0:24:42White chocolate sauce with dark chocolate sauce, and that was delicious,
0:24:42 > 0:24:44but it wasn't MasterChef quarterfinal material.
0:24:44 > 0:24:49If you mess up on that scale, I think you're gone.
0:24:49 > 0:24:51I think David is a very, very good cook.
0:24:51 > 0:24:54This brief, however, was not his brief.
0:24:54 > 0:24:56The prawns - cooked nicely with the sauce,
0:24:56 > 0:24:59but, again, where was the vibrancy of flavour?
0:24:59 > 0:25:01I think I'm in No Man's Land at the moment
0:25:01 > 0:25:03and I couldn't call it either way.
0:25:03 > 0:25:07What was really interesting about Imran - he used 14 different
0:25:07 > 0:25:10spices in that thali. Fantastic.
0:25:10 > 0:25:13You and I can't quite agree on Imran.
0:25:13 > 0:25:14The dhal, for me,
0:25:14 > 0:25:16seemed to completely lack lentils
0:25:16 > 0:25:19and looked like very nicely flavoured water.
0:25:19 > 0:25:21To make it slightly further
0:25:21 > 0:25:23would just be incredible.
0:25:23 > 0:25:26Actually, that's it, it would be incredible.
0:25:26 > 0:25:28Sending somebody home at this stage of the competition
0:25:28 > 0:25:30is always going to be really tough.
0:25:30 > 0:25:32I tell you what, I think this is a very,
0:25:32 > 0:25:33very difficult decision.
0:25:34 > 0:25:38We understand what this competition is all about.
0:25:38 > 0:25:41Who can cope with the rest of the competition and who can't?
0:25:55 > 0:25:56We are going to take four of you
0:25:56 > 0:25:58through to the next round.
0:26:06 > 0:26:09The first person going through to knockout week...
0:26:10 > 0:26:12..is Alison.
0:26:15 > 0:26:17The second person going through...
0:26:21 > 0:26:22..is Jamie.
0:26:27 > 0:26:31The third person going through to knockout week...
0:26:41 > 0:26:42..is Leanne.
0:26:46 > 0:26:48Now, one more place,
0:26:48 > 0:26:52which means that two of you will be leaving the competition.
0:26:57 > 0:27:00And the final person going through to knockout week...
0:27:01 > 0:27:02..is Imran.
0:27:05 > 0:27:07So sorry, Maria, so sorry, David.
0:27:11 > 0:27:13I feel gutted to be leaving.
0:27:13 > 0:27:16I'm not terribly surprised, I think it was a very fair judging.
0:27:16 > 0:27:19Maybe on reflection, I should have gone for the chocolate option,
0:27:19 > 0:27:20but it wasn't to be.
0:27:23 > 0:27:27I'm definitely a better cook than I showed today.
0:27:27 > 0:27:29If I had made something like that at home,
0:27:29 > 0:27:32I would have never served it. It's a shame.
0:27:35 > 0:27:38You four, congratulations.
0:27:38 > 0:27:41I'm feeling absolutely amazing, honestly, I'm just so,
0:27:41 > 0:27:43so happy I got through. Delighted.
0:27:43 > 0:27:48Today, I presented food that means a lot to me, so, yeah, proud.
0:27:49 > 0:27:51I can't really put it into words right now.
0:27:51 > 0:27:54It's really great to make it through to knockout week of MasterChef.
0:27:54 > 0:27:57My heart can't take it.
0:27:57 > 0:27:59I'm going to have a really large gin and tonic.
0:28:01 > 0:28:02Several gin and tonics, maybe.
0:28:02 > 0:28:04Congratulations!
0:28:04 > 0:28:05- ALL:- Cheers!
0:28:05 > 0:28:07Whoo!
0:28:07 > 0:28:10Next week: Eight more cooks battle it out
0:28:10 > 0:28:13for a place in the quarterfinal.
0:28:14 > 0:28:15Oh, watch out.
0:28:16 > 0:28:18I'm already basically changing my mind.
0:28:21 > 0:28:23It looks fantastic.
0:28:28 > 0:28:33I think this is probably the best thing I've tasted in this room...ever!