0:00:02 > 0:00:03MasterChef is back.
0:00:03 > 0:00:07Searching for the country's best amateur cook.
0:00:07 > 0:00:09Come on.
0:00:09 > 0:00:11You can't say it's got chilli in and not make it chilli.
0:00:11 > 0:00:13Don't, don't, don't, don't.
0:00:13 > 0:00:14Oh, no!
0:00:14 > 0:00:17Each week, 16 new contestants
0:00:17 > 0:00:20battle for a place in Friday's quarterfinal.
0:00:20 > 0:00:21It's a masterpiece.
0:00:23 > 0:00:27Only the best will make it through to the final challenges.
0:00:27 > 0:00:28Don't slow down.
0:00:28 > 0:00:30Everybody, pudding!
0:00:30 > 0:00:32Absolutely beautiful.
0:00:32 > 0:00:34It's an incredible piece of cooking.
0:00:34 > 0:00:35They want to realise one dream
0:00:35 > 0:00:37and that's to become the MasterChef champion.
0:00:37 > 0:00:39Kid in a sweet shop, that's me.
0:00:39 > 0:00:41Let's find the stars.
0:00:48 > 0:00:51Eight aspiring amateur cooks.
0:00:51 > 0:00:54Each of them think they've got what it takes
0:00:54 > 0:00:56to become MasterChef champion.
0:00:56 > 0:01:01But only three will make it through to Friday's quarterfinal.
0:01:03 > 0:01:04'I think today is all about just'
0:01:04 > 0:01:06deep breaths.
0:01:06 > 0:01:08'And hopefully it's going to be'
0:01:08 > 0:01:11positive comments more than negative.
0:01:13 > 0:01:16'So, I'm a very competitive person by nature,'
0:01:16 > 0:01:20you know, with or without cooking, I am very competitive.
0:01:21 > 0:01:24'It's exciting and it's nerve-racking.'
0:01:25 > 0:01:27It's almost like I'm scared to dream.
0:01:44 > 0:01:46Welcome to MasterChef.
0:01:46 > 0:01:49I'm very much looking forward to meeting you.
0:01:49 > 0:01:53More importantly, I'm looking forward to seeing how well you cook.
0:01:55 > 0:02:01This, your first task, is what we call the market challenge.
0:02:02 > 0:02:06And through those doors is our market.
0:02:06 > 0:02:08And in that market
0:02:08 > 0:02:10there are ingredients from all over the world.
0:02:10 > 0:02:13There's sweet, there's savoury.
0:02:13 > 0:02:15And what we'd like you to do is
0:02:15 > 0:02:19to choose yourself some ingredients and cook us one plate of food.
0:02:19 > 0:02:22You can do a dessert, you can do a main course,
0:02:22 > 0:02:24you can do whatever you want.
0:02:25 > 0:02:27Ladies and gentlemen, off you go.
0:02:33 > 0:02:37The contestants now have ten minutes to plan their dish.
0:02:37 > 0:02:40But can revisit the market at any time.
0:02:42 > 0:02:46Today's ingredients include pork chops,
0:02:46 > 0:02:48beef mince,
0:02:48 > 0:02:51pork kidneys,
0:02:51 > 0:02:53bone marrow
0:02:53 > 0:02:54and clams.
0:02:56 > 0:03:01There's also a variety of cheese and pulses.
0:03:01 > 0:03:03And a selection of fruit and vegetables.
0:03:06 > 0:03:11To be given all of this, it makes your head race.
0:03:12 > 0:03:14I'm going to try and make a tortilla.
0:03:16 > 0:03:20I might even change my mind, I'm already basically changing my mind.
0:03:20 > 0:03:21SHE LAUGHS
0:03:23 > 0:03:28If they start their market challenge with a plan, they're going to be OK.
0:03:29 > 0:03:32Just grabbing ingredients and hoping for the best is not going to work.
0:03:34 > 0:03:37I'm just going to grab some stuff and see what happens.
0:03:40 > 0:03:41That's not for you.
0:03:41 > 0:03:44Mate, this is my place, it's all for me.
0:03:47 > 0:03:51Some very exciting piles of ingredients upon your benches.
0:03:51 > 0:03:54One hour and 20 minutes, ladies and gentlemen.
0:03:54 > 0:03:56At the end of this, five of you stay
0:03:56 > 0:03:59and three of you go home.
0:03:59 > 0:04:01Best of luck. Let's cook.
0:04:13 > 0:04:17Winchester-based Alex is a naval architect
0:04:17 > 0:04:19and when not designing ships,
0:04:19 > 0:04:22he's at home creating dishes.
0:04:22 > 0:04:23I suppose I got into cooking at uni
0:04:23 > 0:04:29and I realised that cooking for people made people really happy.
0:04:29 > 0:04:31'I try to be quite creative, quite inventive. I take'
0:04:31 > 0:04:34little bits of recipes and roll them into one big dish.
0:04:38 > 0:04:40Alex, you're making a bit of a mess.
0:04:40 > 0:04:42It's how I cook. I've got a very small kitchen at home
0:04:42 > 0:04:44so I'm used to, you know, filling the space
0:04:44 > 0:04:46and making the most of the space.
0:04:46 > 0:04:47I don't mind the mess.
0:04:47 > 0:04:50There's a certain chef behind me who may get annoyed with you.
0:04:50 > 0:04:53Is that right? OK, I'd better clean up before he comes round.
0:04:53 > 0:04:55What are you making for us?
0:04:55 > 0:04:58A pork faggot with a root vegetable Anna,
0:04:58 > 0:05:00so I'm going to use celeriac and beetroot,
0:05:00 > 0:05:03to layer that up with butter and bake that in the oven.
0:05:03 > 0:05:06I'm also going to have some kale crisps, some pickled shallots,
0:05:06 > 0:05:08maybe some confit leek.
0:05:08 > 0:05:11And then in that I've got a masala reduction,
0:05:11 > 0:05:14which is pressure cooking with the beef marrow.
0:05:17 > 0:05:19A good faggot is made from the lungs, the liver,
0:05:19 > 0:05:23the heart and kidneys of a piece of pork.
0:05:23 > 0:05:27And it's braised really slowly in a sauce, so it's lovely and soft.
0:05:27 > 0:05:30But right now, he's got some pork and he's got a bit of kidney.
0:05:32 > 0:05:36So my concern is we may have a dry, kidney-flavoured pork meatball.
0:05:36 > 0:05:37I hope I'm wrong.
0:05:44 > 0:05:48Working mum Leanne's love of food is in her blood.
0:05:48 > 0:05:50Well, I'm adopted.
0:05:50 > 0:05:52'When I got my birth certificate, my mum'
0:05:52 > 0:05:56was like a chef and I just broke down because I was like,
0:05:56 > 0:05:58"This is so amazing that I'm obsessed with cooking."
0:06:01 > 0:06:05- Who do you cook for?- Mostly my partner and sometimes my little son.
0:06:05 > 0:06:07He's 15 months old.
0:06:07 > 0:06:10So sometimes he eats it, sometimes he just chucks it on the floor but,
0:06:10 > 0:06:13- you know.- It's very much the same as John Torode.
0:06:13 > 0:06:15Exactly, that could happen today, who knows?
0:06:15 > 0:06:16SHE LAUGHS
0:06:20 > 0:06:23Leanne's making us aloo gobi
0:06:23 > 0:06:26with some chapatis and raita.
0:06:26 > 0:06:29Well, I think that sounds really, really delicious.
0:06:29 > 0:06:31I'm hoping it's vibrant
0:06:31 > 0:06:34and that aloo gobi is really, really well-spiced
0:06:34 > 0:06:38and not just mushed-up cauliflower with some cumin seeds.
0:06:41 > 0:06:4320 minutes gone, guys.
0:06:43 > 0:06:4420 minutes gone.
0:06:48 > 0:06:5131-year-old Mark is a surgical registrar.
0:06:53 > 0:06:56And enjoys cooking for his wife and one-year-old daughter.
0:06:58 > 0:07:02There are similarities I think between surgery and cooking.
0:07:02 > 0:07:05You have to prepare well for whatever you're doing
0:07:05 > 0:07:08and practise the basics of everything.
0:07:08 > 0:07:10I'm not allowed a scalpel, am I, in there?
0:07:10 > 0:07:12HE CHUCKLES
0:07:16 > 0:07:18Mark, what are you making?
0:07:18 > 0:07:23I'm making orange souffle pancakes with a blueberry sauce.
0:07:23 > 0:07:25I'm then going to make some little twirls
0:07:25 > 0:07:27with some puff pastry and almonds.
0:07:27 > 0:07:29I'm guessing you've done this before.
0:07:29 > 0:07:32I've made souffles before, I haven't made this very often.
0:07:32 > 0:07:37OK, Mark. If nothing else, you are a brave and hearty soul.
0:07:37 > 0:07:38Thank you very much.
0:07:42 > 0:07:43A pancake souffle.
0:07:44 > 0:07:46This is a really risky dish from Mark.
0:07:46 > 0:07:49We've seen Monica do it on Professionals.
0:07:49 > 0:07:51I've never seen anybody on MasterChef do it.
0:07:51 > 0:07:53If he gets this right
0:07:53 > 0:07:55then I'm going to be mightily impressed.
0:08:00 > 0:08:0524-year-old Jheryl grew up having to improvise in the kitchen
0:08:05 > 0:08:07and is now set on a career in food.
0:08:09 > 0:08:12'I was brought up by my mum with my two brothers.
0:08:12 > 0:08:15'We didn't really have a lot and it was a case of'
0:08:15 > 0:08:18what was in, you kind of made the most of.
0:08:19 > 0:08:21So I think when it comes to invention tests,
0:08:21 > 0:08:22I can just throw something together.
0:08:27 > 0:08:30- What are you making?- I'm making a carrot and raisin cake.
0:08:30 > 0:08:33It's going to have an orange drizzle and a pecan brittle on top.
0:08:33 > 0:08:36Served with a coconut custard.
0:08:36 > 0:08:37Are you happy you've chosen a cake?
0:08:37 > 0:08:39I am now that it's in the oven.
0:08:39 > 0:08:41I was worried that I wasn't going to get it in on time.
0:08:41 > 0:08:44I think I'm going to be very on the line for getting it out.
0:08:49 > 0:08:52A carrot cake is a lovely, lovely cake
0:08:52 > 0:08:55and usually takes long, slow cooking.
0:08:56 > 0:08:59I just hope he's given himself enough time.
0:09:02 > 0:09:05Since recently discovering a love of cooking,
0:09:05 > 0:09:08LA-born Sharon bakes weekly for charity.
0:09:10 > 0:09:13My history with food starts with me in my 20s,
0:09:13 > 0:09:15where I ate breakfast cereal out of a bowl with cold milk
0:09:15 > 0:09:16for three meals a day.
0:09:16 > 0:09:22'About a year ago, I decided I was going to learn how to do'
0:09:22 > 0:09:25a number of different things, expand my horizons,
0:09:25 > 0:09:28and I just keep wanting to learn more.
0:09:30 > 0:09:32Do you have a style of cookery?
0:09:32 > 0:09:35I like combining a lot of things from a lot of different places
0:09:35 > 0:09:37as long as they harmonise well.
0:09:37 > 0:09:41I mean, who says the tastes of Thailand cannot mix in some way with
0:09:41 > 0:09:43the tastes of Persia? They can.
0:09:43 > 0:09:47I think you have a fascinating
0:09:47 > 0:09:48approach to food.
0:09:48 > 0:09:51- LAUGHING:- And that could be a very bad thing!
0:09:53 > 0:09:57Sharon is right out there with her ravioli.
0:09:57 > 0:10:01And the ravioli's filled with bone marrow and mushrooms and apple.
0:10:01 > 0:10:03She's serving it with a spinach puree,
0:10:03 > 0:10:06which I think is really, really lovely
0:10:06 > 0:10:08and then also a blue cheese sauce.
0:10:08 > 0:10:11You see, I think that Sharon might be just pushing it
0:10:11 > 0:10:12a little bit too far.
0:10:19 > 0:10:21Oh, watch your hands.
0:10:22 > 0:10:26Sports enthusiast James loves playing rugby
0:10:26 > 0:10:28and dreams of owning a food truck.
0:10:29 > 0:10:32My biggest fans and supporters are my rugby team,
0:10:32 > 0:10:34so I generally feed them a lot.
0:10:36 > 0:10:37And then also my boyfriend,
0:10:37 > 0:10:40he's been calling me a feeder in the last few months,
0:10:40 > 0:10:43especially while we've been getting ready for this.
0:10:44 > 0:10:46What are you doing here on MasterChef?
0:10:46 > 0:10:48So, I want to... I basically want to work in food,
0:10:48 > 0:10:49I want my future to be in food.
0:10:49 > 0:10:51What sort of cook are you now?
0:10:51 > 0:10:53I'm a meat and two veg, I think. I'm a meat and two veg.
0:10:53 > 0:10:56I like big bits of meat, big chunky vegetables.
0:10:56 > 0:10:59I'm going to cook the pork chop, I'm going to puree some carrots,
0:10:59 > 0:11:02I'm going to slice some carrots really thinly
0:11:02 > 0:11:03and grill them underneath.
0:11:03 > 0:11:06I'm going to use the cider to create a little sauce with that.
0:11:06 > 0:11:09James, looking forward to it.
0:11:09 > 0:11:10Brilliant, thank you.
0:11:14 > 0:11:16I'm very excited about his pork chop, if he gets it right,
0:11:16 > 0:11:21because he's smothered it in garlic and sage, which looks fantastic.
0:11:21 > 0:11:25And if he actually scores the lovely piece of fat and makes crackling,
0:11:25 > 0:11:26it's going to be wonderful.
0:11:30 > 0:11:3526-year-old Edmund has been cooking since he was six years old
0:11:35 > 0:11:36and loves to experiment.
0:11:38 > 0:11:40Food is very much at the back of my mind throughout the day.
0:11:40 > 0:11:41As soon as it gets past lunchtime
0:11:41 > 0:11:44'I'm thinking about what I'm making that night.'
0:11:44 > 0:11:47So I'm excited and nervous,
0:11:47 > 0:11:49probably in equal measure.
0:11:49 > 0:11:51Edmund, are you a frustrated chef?
0:11:51 > 0:11:54Possibly. Yes. I do something very different indeed.
0:11:54 > 0:11:56- What do you do? - I'm a recruitment consultant.
0:11:56 > 0:11:59- If that wasn't bad enough, I recruit estate agents.- Ah.
0:11:59 > 0:12:00So it is the perfect storm
0:12:00 > 0:12:03with the two most despised professions, really,
0:12:03 > 0:12:06so I probably should have said I was a traffic warden.
0:12:06 > 0:12:08What did you decide to make?
0:12:08 > 0:12:11I'm making a moussaka with couscous cakes
0:12:11 > 0:12:14topped with toasted nuts and pomegranate seeds.
0:12:14 > 0:12:16Right, have you made these before, Edmund?
0:12:16 > 0:12:18- Yes, yes, I have.- Fine.
0:12:20 > 0:12:23The couscous cake sounds very interesting.
0:12:23 > 0:12:24But it's the combination
0:12:24 > 0:12:26of the moussaka, couscous cakes and pomegranate...
0:12:26 > 0:12:29I could be wrong, but I think it sounds weird.
0:12:33 > 0:12:37Northumberland-based Faye loves to entertain,
0:12:37 > 0:12:40cooking regularly for up to ten guests.
0:12:42 > 0:12:43I like cooking for people.
0:12:43 > 0:12:47Everybody comes to our house to eat cos food makes people happy.
0:12:47 > 0:12:49'We've got a huge, big kitchen,'
0:12:49 > 0:12:52everybody comes round and it's just sort of a,
0:12:52 > 0:12:54almost a free-for-all.
0:12:57 > 0:13:00- Faye, are you from the north-east? - I am, yes. Near Newcastle, little,
0:13:00 > 0:13:03little place on the Roman wall, in the middle of nowhere.
0:13:03 > 0:13:05Sheep and heather, that's all there is where I live.
0:13:05 > 0:13:08- That sounds heavenly. - It is, it is, yes.
0:13:08 > 0:13:09What are you making for us, Faye?
0:13:09 > 0:13:11I'm going to make a vongole pasta.
0:13:11 > 0:13:13Are you? You're making your own pasta?
0:13:13 > 0:13:16- Yes.- OK, I might actually just hang out here at the bench and listen to
0:13:16 > 0:13:19you talk because I love, I love your accent.
0:13:23 > 0:13:26The secret to a great bowl of vongole is using the juice
0:13:26 > 0:13:29the clams are cooked in and the water you cook your pasta in.
0:13:29 > 0:13:32And all that sauce wraps itself around the pasta
0:13:32 > 0:13:35and it becomes something delicious.
0:13:35 > 0:13:39For those of you making pasta, you have tre minuti.
0:13:41 > 0:13:44That's why I made two, because I was afraid they'd open
0:13:44 > 0:13:45and I think they both have but...
0:13:47 > 0:13:48..we'll deal with that.
0:13:53 > 0:13:55Everything else is ready, I'm just waiting on the cake now.
0:13:56 > 0:13:58- See how it goes. - HE LAUGHS
0:14:01 > 0:14:04It could have raised a bit more, slightly burnt around the edge,
0:14:04 > 0:14:06but overall not too bad.
0:14:11 > 0:14:13Come on, guys, you're running out of time.
0:14:36 > 0:14:37Time is up.
0:14:37 > 0:14:39Thank you.
0:14:39 > 0:14:40Well done.
0:14:46 > 0:14:47All right?
0:14:52 > 0:14:54First up is James.
0:14:56 > 0:15:01His dish is a roasted garlic and sage pork chop
0:15:01 > 0:15:04served with carrot puree,
0:15:04 > 0:15:10baby fennel, kale, baby turnips and a cider sauce.
0:15:17 > 0:15:22I love the autumnal colours, I love the autumnal flavours.
0:15:22 > 0:15:24The pork chop flesh is cooked well.
0:15:24 > 0:15:26The puree that sits underneath, I like.
0:15:26 > 0:15:29There's a little bit of finesse about it.
0:15:29 > 0:15:30Very good dish.
0:15:30 > 0:15:33I don't like the uncooked fat on the top of the pork
0:15:33 > 0:15:36and that's where my criticism finishes.
0:15:36 > 0:15:37I think that's a yummy dish.
0:15:37 > 0:15:38Well done.
0:15:41 > 0:15:42Really great comments.
0:15:42 > 0:15:45I knew I'd made that mistake around the scoring of the meat
0:15:45 > 0:15:48before it had gone in. But, yeah, I'm really pleased.
0:15:48 > 0:15:50I'm really happy, really happy.
0:15:50 > 0:15:52- Well done.- Thanks. Thank you.
0:15:52 > 0:15:53That was tough.
0:15:56 > 0:15:59Edmund has cooked beef moussaka
0:15:59 > 0:16:01with a couscous cake
0:16:01 > 0:16:03topped with toasted nuts and pomegranate.
0:16:11 > 0:16:15I like the flavour that you've got going on in the midst of the
0:16:15 > 0:16:19moussaka but I'm chomping down on bits of undercooked onion.
0:16:19 > 0:16:21- Right.- The aubergine itself isn't cooked,
0:16:21 > 0:16:24it's not a particularly fine moussaka.
0:16:24 > 0:16:26I've never seen a couscous cake before
0:16:26 > 0:16:28but I think it's a very clever idea for a leftover.
0:16:28 > 0:16:31I don't believe these things all belong together.
0:16:31 > 0:16:33Pomegranate's sharp and sour
0:16:33 > 0:16:35and starts to curdle the milk.
0:16:36 > 0:16:39Well, it didn't go quite so well. I think I knew I hadn't put the
0:16:39 > 0:16:42moussaka in the oven for long enough. It's annoying obviously
0:16:42 > 0:16:45because it's something I've made countless times at home.
0:16:47 > 0:16:50Mark has cooked an orange crepe souffle
0:16:50 > 0:16:54served with a blueberry coulis,
0:16:54 > 0:16:57mascarpone, lime and Amaretto,
0:16:57 > 0:17:01an orange sauce and pastry almond twirls.
0:17:08 > 0:17:11The good news is I really like your souffle pancakes.
0:17:11 > 0:17:15The twists aren't cooked all the way through.
0:17:16 > 0:17:20I don't like lime, cream and Amaretto.
0:17:20 > 0:17:22You're showing us you can do lots of work
0:17:22 > 0:17:25but I think it looks a bit of a mess.
0:17:25 > 0:17:28I would have loved to have just seen the grand souffle crepe
0:17:28 > 0:17:29on a plate.
0:17:30 > 0:17:32Little bit disappointed, I mean,
0:17:32 > 0:17:36you always dream of, kind of, walking in and nailing it.
0:17:36 > 0:17:39There are lessons to be learned, you know, in future.
0:17:40 > 0:17:46Leanne's dish is aloo gobi - a potato and cauliflower curry -
0:17:46 > 0:17:50served with a mint and coriander raita and a chapatti.
0:17:58 > 0:18:00- It tastes great.- Thank you.
0:18:00 > 0:18:03I like the fact that the potatoes are soft but the cauliflower's still
0:18:03 > 0:18:05got a crunch. I think it's really well-spiced.
0:18:05 > 0:18:07- I'd eat the whole lot.- Thank you.
0:18:07 > 0:18:10I like the amount of garlic you've put in the raita.
0:18:10 > 0:18:13Your bread could be lighter and a bit fluffier.
0:18:13 > 0:18:15However, I'd dip it in your raita all day long.
0:18:15 > 0:18:16Thank you.
0:18:18 > 0:18:22I'm happy but there's always room for improvement.
0:18:24 > 0:18:28I think that they might see that I've got more to prove, hopefully.
0:18:30 > 0:18:35Sharon has made bone marrow, mushroom and apple-filled ravioli
0:18:35 > 0:18:36with pickled vegetables,
0:18:36 > 0:18:41a blue cheese puree, a spinach cream and radicchio.
0:18:49 > 0:18:51There are many things on there I like but I have to say,
0:18:51 > 0:18:53I don't like them all together.
0:18:54 > 0:18:56You've got an interesting palate
0:18:56 > 0:18:58because everything's seasoned very well.
0:18:58 > 0:19:02There's definitely power to everything you do
0:19:02 > 0:19:04and you know how to make pasta.
0:19:04 > 0:19:06But I think Gregg and I both agree on one thing -
0:19:06 > 0:19:08they don't all belong together.
0:19:12 > 0:19:14It could have gone so much worse.
0:19:14 > 0:19:15I want to look on the positive side,
0:19:15 > 0:19:18it could have gone so much worse and it worked.
0:19:20 > 0:19:21That was good.
0:19:24 > 0:19:29Alex has made pork faggots served with a vegetable Anna,
0:19:29 > 0:19:32a beetroot and celeriac layered bake
0:19:32 > 0:19:35with crispy kale, confit leeks,
0:19:35 > 0:19:39morel mushrooms and a pickled apple puree.
0:19:47 > 0:19:48There's a lot to be admired about
0:19:48 > 0:19:50the way in which it's been presented.
0:19:50 > 0:19:52Your pork meatballs, or your faggots,
0:19:52 > 0:19:54aren't cooked all the way through
0:19:54 > 0:19:56and your vegetables in your vegetable Anna,
0:19:56 > 0:19:58your celeriac in particular, is not cooked.
0:19:58 > 0:20:02However, I love the flavour you've got in the meatballs
0:20:02 > 0:20:05and I like your confit leek. I think you've got skill.
0:20:05 > 0:20:09- Thank you.- If you can design a boat, you should be able to design a dish.
0:20:12 > 0:20:14I think there were some good things, but, you know,
0:20:14 > 0:20:16there were quite a lot of bad things,
0:20:16 > 0:20:17so it's bit of a disappointment.
0:20:21 > 0:20:26Faye's dish is vongole fettuccine with yellow courgettes
0:20:26 > 0:20:30served with garlic bread and a tomato and parsley salad.
0:20:39 > 0:20:41Warms my heart, makes me smile.
0:20:41 > 0:20:45You've given me a lovely chilli warmth to the back of my throat.
0:20:45 > 0:20:46Delicious.
0:20:46 > 0:20:50Pasta made by your fair hands, a great bowl of food.
0:20:51 > 0:20:55Thanks, Faye. You've made my day.
0:20:55 > 0:20:56Oh, good.
0:20:56 > 0:20:58Very, very tasty bowl of pasta.
0:20:58 > 0:21:03I believe right now that you have skill and a very decent palate.
0:21:04 > 0:21:09I was so nervous about what they were going to say and they just,
0:21:09 > 0:21:11they liked it and so...
0:21:12 > 0:21:13Blown away.
0:21:16 > 0:21:18That's great.
0:21:19 > 0:21:21Wow!
0:21:21 > 0:21:25Jheryl has cooked a carrot and raisin cake
0:21:25 > 0:21:29served with a coconut custard and a pecan brittle.
0:21:31 > 0:21:33That cake doesn't look cooked.
0:21:40 > 0:21:43The flavour of your coconut custard I really like.
0:21:43 > 0:21:47The carrot cake is more dough than it is cake, very, very heavy.
0:21:47 > 0:21:49The carrots themselves as well
0:21:49 > 0:21:51should be grated rather than just chopped up.
0:21:51 > 0:21:54Your pecan brittle is on the edge of being burnt
0:21:54 > 0:21:56- and it's gone a bit bitter as well. - Right.
0:21:58 > 0:22:01Devastated, to be honest.
0:22:01 > 0:22:05Yeah, I just, I didn't make my mind up quick enough.
0:22:05 > 0:22:08I just yeah, I just haven't performed well enough at all.
0:22:10 > 0:22:13Today, I think, was a really interesting group.
0:22:13 > 0:22:16We've definitely got a handful of good cooks.
0:22:16 > 0:22:18Yeah, absolutely.
0:22:18 > 0:22:20Faye's vongole - really very good.
0:22:20 > 0:22:22The most flavoursome dish here.
0:22:22 > 0:22:24I think Faye has real promise.
0:22:25 > 0:22:29James, the pork chop, I thought was going to be a bit dry and tough,
0:22:29 > 0:22:31but actually, the plate was fantastic.
0:22:31 > 0:22:33Bold, gutsy and honest.
0:22:33 > 0:22:35I want to see James cook again.
0:22:35 > 0:22:38Leanne and her cauliflower and potato curry was really tasty,
0:22:38 > 0:22:40it was presented well.
0:22:40 > 0:22:42I liked eating Leanne's dish, it was nice.
0:22:42 > 0:22:44Well, that's fair enough, I suppose, food you want to eat.
0:22:44 > 0:22:47- I tell you who should go. - Go on.- Jheryl.
0:22:47 > 0:22:50You know, you bake a cake, the cake doesn't work.
0:22:50 > 0:22:52Yeah, no, I think he had a really tough time.
0:22:52 > 0:22:55I'm with you, I think he goes home.
0:22:55 > 0:22:58Let's talk about Edmund. That's not a great moussaka.
0:22:58 > 0:23:02John, the aubergines weren't cooked, the onions in it weren't cooked.
0:23:02 > 0:23:03Edmund's got to go.
0:23:03 > 0:23:05Jheryl and Edmund are going home.
0:23:05 > 0:23:08There's one more person leaving us.
0:23:08 > 0:23:13Sharon gave me loads of really good-flavoured bits.
0:23:13 > 0:23:15They didn't all along together.
0:23:15 > 0:23:17She just put too many things on a plate.
0:23:18 > 0:23:20Alex's dish,
0:23:20 > 0:23:24I was picking up decent flavours on there and I liked his presentation.
0:23:24 > 0:23:27But Alex didn't cook his meatballs properly,
0:23:27 > 0:23:28they were raw in the middle,
0:23:28 > 0:23:30and he didn't cook his vegetable Anna properly.
0:23:32 > 0:23:36Mark, I really enjoyed that pancake souffle.
0:23:36 > 0:23:40But put an ill-flavoured mascarpone cream with blueberries and Amaretto,
0:23:40 > 0:23:42which meant there was a clash on the plate,
0:23:42 > 0:23:45then made a twist of puff pastry which wasn't cooked properly.
0:23:47 > 0:23:51I'm here to try and cook as well as I can do and hopefully to progress,
0:23:51 > 0:23:54so I would be, you know, upset to go home at this stage.
0:23:57 > 0:23:58I want to show John and Gregg
0:23:58 > 0:24:00the food that I've been practising at home
0:24:00 > 0:24:03and what I can do. So, yeah, I really hope I go through.
0:24:15 > 0:24:18Thank you very much for all your hard work.
0:24:26 > 0:24:29The first person leaving the competition...
0:24:32 > 0:24:34..is Jheryl.
0:24:34 > 0:24:35Cheers.
0:24:38 > 0:24:42The second person leaving the competition...
0:24:44 > 0:24:45..is Edmund.
0:24:46 > 0:24:48- Good to meet you, sir.- Cheers.
0:24:48 > 0:24:51- Thanks very much.- Thanks very much.
0:24:51 > 0:24:56The third and final contestant leaving the competition...
0:25:00 > 0:25:02..is Mark.
0:25:02 > 0:25:04- I'm sorry, Mark.- No problem.
0:25:04 > 0:25:06- Thanks, Mark.- Thank you.- Thank you.
0:25:09 > 0:25:12- JHERYL:- 'The overall experience has been positive'
0:25:12 > 0:25:15and I'll carry on cooking and progressing as a chef,
0:25:15 > 0:25:18so it certainly wouldn't put me off that.
0:25:18 > 0:25:21'Disappointed but I was expecting it, to be honest,'
0:25:21 > 0:25:26but I've enjoyed the experience and it's been worth it.
0:25:26 > 0:25:27- EDMUND:- 'Go home, make dinner.'
0:25:27 > 0:25:29Probably not a moussaka.
0:25:29 > 0:25:32But, yeah, I've thoroughly enjoyed my time here.
0:25:51 > 0:25:54Now you have a chance to cook your own dishes,
0:25:54 > 0:25:56not just to John and me,
0:25:56 > 0:25:59but to three guests we've invited here today.
0:26:01 > 0:26:06In fact, the final three from MasterChef 2010.
0:26:08 > 0:26:09Alex Rushmer.
0:26:11 > 0:26:12Tim Kinnaird.
0:26:13 > 0:26:16And, of course, the champion - Dhruv Baker.
0:26:18 > 0:26:22Your job today is to cook two courses, four plates of each course.
0:26:23 > 0:26:25At the end of this, two of you are going home.
0:26:27 > 0:26:28Let's cook.
0:26:38 > 0:26:41Once you've got that first step out the way...
0:26:41 > 0:26:45'I'm shocked at how much it makes you just want to go on.'
0:26:45 > 0:26:48I really, really don't want to go out at all.
0:26:51 > 0:26:52Your two courses, Faye, are?
0:26:52 > 0:26:56I'm making a crab ravioli, a little sauce to go with it.
0:26:56 > 0:26:59Then I'm making guinea fowl with a stuffed leg
0:26:59 > 0:27:01and some braised fennel.
0:27:01 > 0:27:03How important is MasterChef to you, Faye?
0:27:03 > 0:27:06It's the thing that I've dreamt about for years and years and years.
0:27:06 > 0:27:09But I actually just don't think that I had the right confidence,
0:27:09 > 0:27:10but now I do.
0:27:13 > 0:27:18The food that Faye is promising us sounds truly delicious.
0:27:18 > 0:27:20They might sound very simple but there's a lot of work in them.
0:27:26 > 0:27:28'I think it's really exciting to cook for'
0:27:28 > 0:27:30people who have done it before
0:27:30 > 0:27:34because they will have that element of compassion for you.
0:27:34 > 0:27:36Hopefully they'll be kind to me.
0:27:39 > 0:27:42Is that a chocolate fondant you're making by any chance?
0:27:42 > 0:27:44It is an attempt of one, yes.
0:27:44 > 0:27:48So many contestants have messed up with a fondant.
0:27:48 > 0:27:49Does it not make you nervous?
0:27:49 > 0:27:51It does make me really nervous
0:27:51 > 0:27:54but it's better to go out with a bang.
0:27:54 > 0:27:56Once again, we are meat and fish-free.
0:27:56 > 0:27:58- Is that right?- It is.
0:27:58 > 0:28:00I'm doing a mushroom risotto.
0:28:00 > 0:28:02Does it show a great deal of skill?
0:28:02 > 0:28:06I think so, yes, because there's been many a bad risotto.
0:28:09 > 0:28:14I'm worried for Leanne that her main course of risotto isn't challenging
0:28:14 > 0:28:17enough but her chocolate fondant is too challenging.
0:28:24 > 0:28:27The dishes that James is cooking sound very, very classic.
0:28:27 > 0:28:30We've got a piece of pork which has a stuffing with it,
0:28:30 > 0:28:34a sage sauce, a fondant potato and some Swiss chard.
0:28:34 > 0:28:36And the last thing I want is jelly-like raw pork
0:28:36 > 0:28:39in the middle with my stuffing.
0:28:39 > 0:28:41I like the sound of James's dessert.
0:28:41 > 0:28:45I love a poached pear on a ginger crumble.
0:28:45 > 0:28:47I think that sounds delicious.
0:28:47 > 0:28:51And then soft Italian meringue across the top of it.
0:28:51 > 0:28:52I hope it's not too sweet.
0:28:56 > 0:29:01Dr Tim, one of your guests today, has now made his name famously
0:29:01 > 0:29:03by using egg whites with macarons
0:29:03 > 0:29:06and marshmallows and Italian meringues.
0:29:06 > 0:29:09- How does that make you feel?- It really makes me really nervous.
0:29:09 > 0:29:13Because it's my own food and it's my own preparation, it's my own design,
0:29:13 > 0:29:16it feels so much more...
0:29:16 > 0:29:20nerve-racking. It really is making me nervous about what's going to be
0:29:20 > 0:29:22said and what are people's thoughts.
0:29:31 > 0:29:33I had so much fun doing the first round.
0:29:33 > 0:29:37'It was a blast. And hopefully, it can'
0:29:37 > 0:29:38continue being fun. And so yes,
0:29:38 > 0:29:41bring on the quarterfinal. If I'm good enough, I want to be there.
0:29:44 > 0:29:46Sharon, loads of stuff all over your bench.
0:29:46 > 0:29:49I kind of expected that after the way you cooked in the first round.
0:29:49 > 0:29:51Can you tell me what it is you're making for us, please?
0:29:51 > 0:29:52It's actually pretty simple,
0:29:52 > 0:29:57I'm doing duck breast with a plum and clementine spiced compote,
0:29:57 > 0:30:00with lotus root crisps.
0:30:00 > 0:30:03Then for the second course, I'm doing a layer cake,
0:30:03 > 0:30:05rose and cardamom, with rose cream
0:30:05 > 0:30:07and a little bit of ground pistachios
0:30:07 > 0:30:09and rose petals to decorate.
0:30:09 > 0:30:12- How good can a cake be for dessert?- Oh.
0:30:12 > 0:30:15Well, the way I make it, it'll be wonderful.
0:30:15 > 0:30:16Sharon, you seem confident. Are you?
0:30:16 > 0:30:18I should be more nervous
0:30:18 > 0:30:20and that's probably going to count against me.
0:30:22 > 0:30:25The main course, that duck has to be cooked beautifully.
0:30:25 > 0:30:28Lovely and soft and moist. And if she's going to serve the skin with
0:30:28 > 0:30:30it, the skin's got to be crispy
0:30:30 > 0:30:32and the fat's got to be rendered down.
0:30:32 > 0:30:35I really like the sound of these dishes.
0:30:35 > 0:30:39It's all now to do with the skill of the cook.
0:30:39 > 0:30:40Bring it on.
0:30:52 > 0:30:53What are you making, Alex?
0:30:53 > 0:30:56I'm making miso smoked mackerel with some black rice,
0:30:56 > 0:30:58fresh cucumber salad,
0:30:58 > 0:31:00a Japanese dashi broth
0:31:00 > 0:31:02and also some pickled radish for on top
0:31:02 > 0:31:03to add a bit of tang.
0:31:03 > 0:31:04Dessert, Alex, is?
0:31:04 > 0:31:06I've got a pear tart.
0:31:06 > 0:31:08I'm serving that with a cardamom custard,
0:31:08 > 0:31:11some toasted pistachios and a bit of dark chocolate.
0:31:11 > 0:31:14Fine. How do you feel cooking for people
0:31:14 > 0:31:16that got all the way to the final?
0:31:16 > 0:31:18It's massive and I've even got Dhruv Baker's book at home,
0:31:18 > 0:31:20I cook his prawn curry once a week.
0:31:20 > 0:31:23So it's really, really quite scary for me.
0:31:27 > 0:31:32His two courses today, to me, sound really very, very exciting.
0:31:32 > 0:31:36However, those Japanese flavours that he's trying to balance
0:31:36 > 0:31:37are big, John.
0:31:37 > 0:31:39It's fingers crossed for him.
0:31:46 > 0:31:4730 minutes have gone.
0:31:57 > 0:32:01My life is unrecognisable from my life pre-MasterChef.
0:32:01 > 0:32:04'Cookery book and now cooking for a living,
0:32:04 > 0:32:06'so really when Gregg says this'
0:32:06 > 0:32:11could change your life, it's the understatement of the decade.
0:32:11 > 0:32:14I've now had my own place in Cambridge for five years
0:32:14 > 0:32:17'and it's been an incredibly rewarding,
0:32:17 > 0:32:20'fulfilling, terrifying experience'
0:32:20 > 0:32:22for the whole of that.
0:32:23 > 0:32:25'My life now is,'
0:32:25 > 0:32:28it's not like proper work, really.
0:32:28 > 0:32:31'It never gets boring, it's exciting every day and it's...
0:32:31 > 0:32:32'You know, I get to cook'
0:32:32 > 0:32:36every single day and that's my job, which is a real privilege, I think.
0:32:38 > 0:32:41It's a huge opportunity, so I hope they seize the moment.
0:32:45 > 0:32:47You need to get those pasta made, young lady.
0:32:47 > 0:32:50- Yeah, I'm going to do it right now. - Yeah, right now.
0:32:53 > 0:32:56Faye's starting with a crab ravioli with prawn sauce.
0:32:58 > 0:33:00I think she's got to not fall into the trap
0:33:00 > 0:33:02of really thick, heavy pasta
0:33:02 > 0:33:05which would kind of overpower everything.
0:33:05 > 0:33:08It sounds lovely and I'd be really happy with that
0:33:08 > 0:33:10if she executes it properly.
0:33:13 > 0:33:15- Faye.- Yes.
0:33:15 > 0:33:18- You have about five minutes to get this food on your plate.- Lovely.
0:33:18 > 0:33:20- Come on, Faye.- Thank you, John.
0:33:28 > 0:33:30Oh, look at them.
0:33:30 > 0:33:31Oh, get you.
0:33:32 > 0:33:33You're a cook, mate. Come on.
0:33:37 > 0:33:40- Smells good. - All done?- All done.- Go, Faye.
0:33:40 > 0:33:41- Thank you.- Come on.
0:33:41 > 0:33:44- First hurdle over.- Thank you. - Get back for your main course.
0:33:44 > 0:33:45Yes.
0:33:45 > 0:33:47Off you go.
0:33:47 > 0:33:49Superb. Good effort.
0:33:53 > 0:33:55- Hi.- Hello.
0:33:56 > 0:33:57Thank you.
0:33:59 > 0:34:04Today, I've got a crab ravioli for you with a prawn sauce.
0:34:04 > 0:34:06- Thank you.- ALL: Thank you.
0:34:07 > 0:34:10- Looks great, smells good, I'm really looking forward to trying it.- Yeah.
0:34:16 > 0:34:18It's really good, it is punchy.
0:34:18 > 0:34:20Really well-made ravioli.
0:34:20 > 0:34:23The flavours in the ravioli itself are great.
0:34:23 > 0:34:26There's a satisfying amount of butter in that sauce
0:34:26 > 0:34:30that makes it really rich and I would be more than happy
0:34:30 > 0:34:33to have had that as a starter or have had five of them for a main.
0:34:33 > 0:34:37I think this is excellent cooking. I'm thoroughly enjoying eating it.
0:34:39 > 0:34:41Tell you what, that's great, isn't it?
0:34:41 > 0:34:43That's what you want to eat.
0:34:43 > 0:34:44A real triumph.
0:34:44 > 0:34:45Well done, Faye.
0:34:47 > 0:34:49- Faye, you've got eight minutes. - Brilliant.
0:34:49 > 0:34:52- Thank you very much. - Are you on time?- Yes.
0:34:53 > 0:34:55Faye's main, guinea fowl's tricky.
0:34:55 > 0:34:59It's so easy to overcook it and make it dry.
0:35:01 > 0:35:02I think it's OK.
0:35:04 > 0:35:07A few alarm bells. Has she got enough time to get
0:35:07 > 0:35:10as much flavour out of that carcass for the sauce?
0:35:10 > 0:35:12If she gets the taste right and the technique right,
0:35:12 > 0:35:14it could be absolutely delicious.
0:35:18 > 0:35:20- Right, you've got a couple of minutes.- OK.
0:35:23 > 0:35:27Faye, you do a fair bit of cooking, look at you.
0:35:29 > 0:35:31It looks fantastic.
0:35:38 > 0:35:40Yeah, come on!
0:35:44 > 0:35:45Yeah!
0:35:49 > 0:35:51Hi.
0:35:53 > 0:35:55Thank you.
0:35:55 > 0:35:59You've got roasted guinea fowl with a stuffed guinea fowl leg
0:35:59 > 0:36:03with wild mushrooms and some braised fennel.
0:36:03 > 0:36:04- OK, thank you.- ALL: Thank you.
0:36:08 > 0:36:11- It does look good, doesn't it? - It does.
0:36:13 > 0:36:15The sauce is lovely, packed full of flavour,
0:36:15 > 0:36:18really kind of accentuates all the other flavours,
0:36:18 > 0:36:19it brings it all together.
0:36:19 > 0:36:21She should be applauded, this is lovely food.
0:36:21 > 0:36:25The breast is moist, it hasn't dried out, the stuffing's delicious.
0:36:25 > 0:36:28I think it's a really, really good dish.
0:36:28 > 0:36:31I think this is probably the best thing I've tasted in this room ever.
0:36:31 > 0:36:34- Oh, that's bold.- Bold.
0:36:35 > 0:36:40This is elegant. Small, dainty, well cooked.
0:36:40 > 0:36:46That lady really understands her art and her touch is magnificent.
0:36:50 > 0:36:53I was hoping that this challenge would come up
0:36:53 > 0:36:56because they know how we feel in there.
0:36:56 > 0:36:59They are three success stories of MasterChef
0:36:59 > 0:37:01and you're almost scared to dream,
0:37:01 > 0:37:04well, you know, that could be me, I could do that.
0:37:10 > 0:37:14- Leanne, you've got about eight minutes left.- OK.
0:37:14 > 0:37:18I do have slight concerns about Leanne's ambition with this menu.
0:37:18 > 0:37:20Maybe she's playing it a little bit safe,
0:37:20 > 0:37:24risotto I think you could probably do from scratch in 25 minutes.
0:37:26 > 0:37:28Leanne, you've got under four minutes.
0:37:28 > 0:37:30OK.
0:37:31 > 0:37:34- Are you panicking here? - Just slightly.- Why?
0:37:34 > 0:37:35I just want it all to come out great.
0:37:41 > 0:37:44- Have you got truffle to go on there yet?- Yeah.
0:37:46 > 0:37:49- Well done. You're done, you're done. - Off you go.
0:37:49 > 0:37:51- Come on.- Thank you. - Get back for your dessert.
0:37:54 > 0:37:55It smells good.
0:37:59 > 0:38:01- Hi.- Hello, there.
0:38:01 > 0:38:03- There you go.- Wow, thank you.
0:38:05 > 0:38:10Today I have made for you mushroom risotto with some truffle oil
0:38:10 > 0:38:12and Parmesan crisp and some black truffle shaved on top.
0:38:12 > 0:38:14I really hope you enjoy it.
0:38:14 > 0:38:16- ALL: Thank you. - Thank you.
0:38:27 > 0:38:31For me, I think the rice is a little bit underdone.
0:38:31 > 0:38:33It's a bit chalky still.
0:38:33 > 0:38:34I'd cook it a bit more.
0:38:34 > 0:38:36I don't mind the texture of the rice.
0:38:36 > 0:38:38I quite like there to be a bit of bite to risotto...
0:38:39 > 0:38:41..but there's something sweet,
0:38:41 > 0:38:44something that's kind of distracting from that lovely deep richness
0:38:44 > 0:38:47which I associate with a mushroom and truffle risotto.
0:38:47 > 0:38:48It's really close.
0:38:48 > 0:38:50Is it enough in the allotted time? I'm not so sure.
0:38:50 > 0:38:54I think the dessert's going to have to be really special.
0:38:55 > 0:38:57It's getting a bit sticky,
0:38:57 > 0:39:00and it's a little bit chalky on the background.
0:39:00 > 0:39:03I think that risotto would divide the crowd
0:39:03 > 0:39:05on the rice being cooked enough.
0:39:10 > 0:39:12- ALEX:- Her pudding, chocolate fondant.
0:39:12 > 0:39:14It's got to be amazing.
0:39:14 > 0:39:18We all know what the pitfalls are of making a chocolate fondant
0:39:18 > 0:39:22that is a chocolate sponge that holds together
0:39:22 > 0:39:25just enough to stop the liquid centre from running out.
0:39:29 > 0:39:31The suspense...
0:39:32 > 0:39:34..is killing me.
0:39:34 > 0:39:37Well, as long as the fondant doesn't kill you that's all that matters.
0:39:37 > 0:39:38You have a point.
0:39:40 > 0:39:44- Oh!- Oh, God! - Oh, for crying out loud.
0:39:44 > 0:39:46- Will they firm up if they cool? - Don't, don't...!
0:39:50 > 0:39:52- They're busting open. - Don't, don't, don't, don't, don't!
0:39:52 > 0:39:54Oh, no!
0:39:59 > 0:40:01Come on, let's go!
0:40:01 > 0:40:03- Come on!- OK, running.
0:40:03 > 0:40:06- No running. - Not running, not running!
0:40:07 > 0:40:09Your fondant's running!
0:40:16 > 0:40:17Thank you.
0:40:19 > 0:40:21- Thank you.- Thank you.
0:40:21 > 0:40:23I've made for you chocolate fondant with an orange whipped cream
0:40:23 > 0:40:25with orange liqueur.
0:40:25 > 0:40:26- ALL: Thank you. - Thank you!
0:40:32 > 0:40:35It's not a technically perfect fondant.
0:40:35 > 0:40:39It was a little leaky - but I really like it.
0:40:39 > 0:40:41I think it's delicious.
0:40:41 > 0:40:43The orange cream's a bit wrong.
0:40:43 > 0:40:47It's a bit over whipped - and it's an OK chocolate fondant.
0:40:47 > 0:40:50Undercooking it is better than overcooking it,
0:40:50 > 0:40:52so, you know, I can see why you'd do it.
0:40:53 > 0:40:57It's rich and it's sweet and it's chocolaty and it tastes great -
0:40:57 > 0:41:00however the texture, it needed to cook a little bit longer...
0:41:00 > 0:41:02but she was running out of time.
0:41:05 > 0:41:08I just can't believe I made it to the end.
0:41:08 > 0:41:09The time just flies by -
0:41:09 > 0:41:12it is so quick when you're in that situation
0:41:12 > 0:41:15that it feels like I'd been in there for 15 minutes.
0:41:15 > 0:41:17I can't believe it's over.
0:41:24 > 0:41:26James, eight minutes on your first course, please.
0:41:26 > 0:41:27Perfect.
0:41:29 > 0:41:30Is that pork cooked?
0:41:30 > 0:41:32I'm just going to have a check. It's nearly there,
0:41:32 > 0:41:33probably needs a couple more minutes.
0:41:33 > 0:41:36Well, get it in the oven, then turn your heat right up, mate.
0:41:39 > 0:41:41I wonder if what James is trying to do here
0:41:41 > 0:41:44is a slightly more refined version of a Sunday lunch.
0:41:44 > 0:41:47The pork has to be cooked properly, it can't be too dry.
0:41:47 > 0:41:50If the centre of that is undercooked then that's, I think, unforgivable.
0:41:50 > 0:41:51It's a no-no, isn't it?
0:41:52 > 0:41:54- Feel better?- Yeah, I think so.
0:42:04 > 0:42:05- Cooked?- It's...
0:42:05 > 0:42:06No.
0:42:06 > 0:42:08Oh...
0:42:08 > 0:42:11You're going to be over time, but you can't serve raw pork.
0:42:11 > 0:42:12No.
0:42:16 > 0:42:20Two minutes over. Turn the pork over.
0:42:23 > 0:42:24I think I'm good to go.
0:42:24 > 0:42:26Good to go - come on! Let's go.
0:42:32 > 0:42:33- Are you happy?- Yeah.
0:42:35 > 0:42:37You're only four minutes over - mate, well done!
0:42:44 > 0:42:45- Hello.- Hello.
0:42:47 > 0:42:50- Sorry I'm a bit late. - Thank you very much.
0:42:53 > 0:42:55Today I'm serving you a stuffed tenderloin of pork
0:42:55 > 0:42:59with rainbow chard and fondant potato with a sage and onion sauce.
0:42:59 > 0:43:00- ALL: Thank you. - Thank you.
0:43:01 > 0:43:03I thought it was meant to be stuffed.
0:43:03 > 0:43:05- I can't see any stuffing.- Mm.
0:43:11 > 0:43:14There's the foundations of a really good dish here,
0:43:14 > 0:43:17but the whole thing is just a little watery.
0:43:17 > 0:43:20I'm not getting any sage flavour.
0:43:20 > 0:43:22The fondant needs a little bit more cooking.
0:43:22 > 0:43:24The idea of it was great,
0:43:24 > 0:43:26but the execution, sadly, I think, was lacking.
0:43:28 > 0:43:30The problem is, because he fried the pork,
0:43:30 > 0:43:32all the stuffing of cheese and lemons has gone.
0:43:32 > 0:43:35It's real shame, because we know that James can cook -
0:43:35 > 0:43:37but this has just gone wrong.
0:43:40 > 0:43:42You know you've now only got 15 minutes for your pears?
0:43:42 > 0:43:43Yeah.
0:43:44 > 0:43:46I think his pudding sounds delicious.
0:43:46 > 0:43:48I love the combination of pear and ginger.
0:43:50 > 0:43:52Italian meringue is a bit fiddly.
0:43:52 > 0:43:56When done well, it's lovely and smooth and glossy.
0:43:56 > 0:43:58Are we going to get a meringue?
0:43:58 > 0:44:00I think so.
0:44:00 > 0:44:01A minute and a half.
0:44:04 > 0:44:05Ooh...
0:44:07 > 0:44:08Full blast.
0:44:25 > 0:44:27- Happy with that?- I think so. I think it'll work for this.
0:44:34 > 0:44:35Well done. Happy?
0:44:35 > 0:44:37- Yes.- OK, off you go.
0:44:37 > 0:44:38Take the pear! Let's go.
0:44:41 > 0:44:43I'm not sure about that meringue.
0:44:47 > 0:44:49- Hi.- Hi, there.
0:44:53 > 0:44:55What I have for you there is poached pears,
0:44:55 > 0:44:57a ginger nut crumb and Italian meringue.
0:44:57 > 0:44:58- Thank you very much.- Thank you. - Thank you.
0:45:02 > 0:45:05The pears are poached quite well, actually.
0:45:05 > 0:45:07There's a little bit of texture in them.
0:45:07 > 0:45:10The whole thing is cloyingly sweet.
0:45:10 > 0:45:12The crumble element, I actually really like.
0:45:12 > 0:45:14It's got chewy bits, it's got crunchy bits.
0:45:14 > 0:45:17I think he's worked hard and I applaud him for that.
0:45:17 > 0:45:21I think a big dollop of kind of virginal white Italian meringue,
0:45:21 > 0:45:23that's a component in something else.
0:45:23 > 0:45:25Touch it with a blowtorch or something
0:45:25 > 0:45:26just to pull out some of the bitterness
0:45:26 > 0:45:28and the more complex flavours.
0:45:29 > 0:45:30I love a poached pear,
0:45:30 > 0:45:33and it's been poached till it's soft and it's juicy.
0:45:33 > 0:45:36That's really where my enjoyment ends.
0:45:39 > 0:45:40It was absolutely rubbish.
0:45:40 > 0:45:43Completely messed up my timings.
0:45:43 > 0:45:47Overall really, really, really horrendous!
0:45:49 > 0:45:50It's going surprisingly well.
0:45:50 > 0:45:53I just keep thinking I have totally forgotten something.
0:45:55 > 0:45:58Sharon is making us a duck breast,
0:45:58 > 0:46:02plum and clementine compote and lotus root crisps.
0:46:02 > 0:46:04Sort of makes your...
0:46:04 > 0:46:06eyes blink.
0:46:07 > 0:46:09What have you done to that duck?
0:46:09 > 0:46:11Yeah, I had to strip it.
0:46:11 > 0:46:13- Why?- Because it wasn't crispy.
0:46:13 > 0:46:14- The skin.- Oh, I see.
0:46:15 > 0:46:17Sharon, you have four minutes.
0:46:17 > 0:46:18Okey doke.
0:46:22 > 0:46:23Get you. Come on.
0:46:23 > 0:46:24I'm going to leave that piece off.
0:46:30 > 0:46:31Right, let's get the duck out.
0:46:39 > 0:46:42- Hello.- Hello, gentlemen.
0:46:48 > 0:46:50Thank you.
0:46:50 > 0:46:53I've given you a duck breast
0:46:53 > 0:46:57with a plum and clementine spiced compote,
0:46:57 > 0:46:59a fresh salad
0:46:59 > 0:47:06and some lotus root crisps with a sweet and salty sumac-y seasoning.
0:47:06 > 0:47:08- Enjoy. - ALL: Thank you.
0:47:14 > 0:47:18There is quite a nice balance in the sauce.
0:47:18 > 0:47:20There's not enough acidity in the salad,
0:47:20 > 0:47:22that's not fresh and zingy enough.
0:47:22 > 0:47:24The duck breast, I think it was cooked on the skin
0:47:24 > 0:47:26and then for some reason the skin taken off.
0:47:26 > 0:47:29I do quite like these little crisps, though -
0:47:29 > 0:47:31but to me it doesn't feel like a coherent dish.
0:47:31 > 0:47:33It just feels like a collection of ingredients.
0:47:35 > 0:47:36Mm! Mm.
0:47:36 > 0:47:38Sharon's cooked very well.
0:47:38 > 0:47:39That duck is great.
0:47:39 > 0:47:43Her lotus root crisps are addictive and very, very good.
0:47:43 > 0:47:45All of them together, lovely.
0:47:48 > 0:47:5015 minutes till cake time, yeah?
0:47:50 > 0:47:51- Here we go.- Let's go.
0:47:54 > 0:47:57I'm a massive fan of rose flavours in dessert.
0:48:00 > 0:48:02Big flavours, but balanced well and done well,
0:48:02 > 0:48:04I think that could be an absolute belter of a pudding.
0:48:12 > 0:48:14Sharon, we need to see some plating very soon.
0:48:25 > 0:48:27- Is that it, you're all done?- Yeah.
0:48:32 > 0:48:34Hello, gentlemen.
0:48:35 > 0:48:36Thank you.
0:48:38 > 0:48:41I've made for you a rose and cardamom cake
0:48:41 > 0:48:44with rose cream and ground pistachios
0:48:44 > 0:48:46and rose petals to garnish.
0:48:46 > 0:48:47- Enjoy.- Thank you.
0:48:50 > 0:48:52It's lovely that she's been very, very generous with it,
0:48:52 > 0:48:54but I honestly think it could have been half the size
0:48:54 > 0:48:57and maybe would have delivered more in terms of the aesthetic.
0:48:57 > 0:48:58Mind you, that said, if it's...
0:48:58 > 0:49:01if it's delicious, I'll be quite happy!
0:49:06 > 0:49:09I like it. It's an OK sponge.
0:49:09 > 0:49:13The rose cream, she's got a nice amount of rose water in it, for me,
0:49:13 > 0:49:14but I quite like rosy stuff.
0:49:14 > 0:49:18What it really needs is a nice big mug of tea to drink with it,
0:49:18 > 0:49:20because it is the sort of thing that I love to eat
0:49:20 > 0:49:24sat on the sofa on a Sunday afternoon watching...
0:49:24 > 0:49:26an old black and white movie.
0:49:29 > 0:49:31It looks quite alarming,
0:49:31 > 0:49:33but, actually, it's a well-made cake.
0:49:33 > 0:49:34Very, very nice indeed.
0:49:37 > 0:49:41I'd like to say it was stressful, and it wasn't.
0:49:41 > 0:49:46It's odd how... I can't emphasise enough how fun it was!
0:49:51 > 0:49:54- Nine minutes on your first course, please.- Thank you.
0:49:56 > 0:49:59Miso is a really strong flavour, and he's got smoked mackerel,
0:49:59 > 0:50:02so he's got to get that spot on.
0:50:06 > 0:50:10Alex, if it tastes like it looks, we're all in for a treat.
0:50:10 > 0:50:11Yeah, I agree.
0:50:16 > 0:50:17- Can we go?- Happy?- Yes.
0:50:17 > 0:50:19Well done.
0:50:19 > 0:50:20Yes! Let's go.
0:50:30 > 0:50:31Thank you.
0:50:31 > 0:50:32Thank you.
0:50:34 > 0:50:38I've made miso smoked mackerel with a cucumber tartare,
0:50:38 > 0:50:40black rice, a wasabi mousse,
0:50:40 > 0:50:43pickled radish, and that's served with a dashi stock.
0:50:43 > 0:50:46- Thank you. - Thank you very much.- Thank you.
0:50:47 > 0:50:49I think it looks great,
0:50:49 > 0:50:51and I'm actually really excited about eating this.
0:50:55 > 0:50:57- The mackerel's really nice.- Mm-hm.
0:50:57 > 0:51:00I think he's got the right amount of miso on it, it's not overdone.
0:51:00 > 0:51:02It's splendidly nice, to be honest.
0:51:02 > 0:51:05I would like a little bit more heat from the wasabi,
0:51:05 > 0:51:07and possibly a hit of lime juice or some -
0:51:07 > 0:51:10some bolder flavours.
0:51:10 > 0:51:12I mean, I think the fact that he's got this fish smoked
0:51:12 > 0:51:16and all the elements done in an hour, he's done very well.
0:51:17 > 0:51:20The miso smoked mackerel is truly delicious.
0:51:20 > 0:51:21It's a well-cooked dish,
0:51:21 > 0:51:26but the flavour doesn't quite live up to the expectation
0:51:26 > 0:51:27of the presentation.
0:51:30 > 0:51:33You have just five minutes, Alex.
0:51:35 > 0:51:37So, Alex's dessert sounds lovely.
0:51:37 > 0:51:40Caramelised pear tart, cardamom custard,
0:51:40 > 0:51:42dark chocolate and toasted pistachio.
0:51:44 > 0:51:46I think the dark chocolate might be a step too far.
0:51:49 > 0:51:51You do pretty food, mate.
0:51:51 > 0:51:54- Thank you.- Is it going to taste as good as it looks?
0:51:54 > 0:51:55I hope so.
0:51:58 > 0:51:59Go on.
0:52:08 > 0:52:09Thank you.
0:52:10 > 0:52:11- Thank you.- Thank you.
0:52:13 > 0:52:17I've made for you a caramelised pear tart with dark chocolate,
0:52:17 > 0:52:19toasted pistachio and a cardamom custard.
0:52:19 > 0:52:21- Thanks.- Thank you very much.
0:52:26 > 0:52:27You know, what really made me smile
0:52:27 > 0:52:29is, as you cut into that,
0:52:29 > 0:52:32you've got that layer after layer of very, very soft pear
0:52:32 > 0:52:34and then you hear that crunch of the pastry,
0:52:34 > 0:52:37and so the pastry has still retained that wonderful texture.
0:52:37 > 0:52:40And the chocolate element in this is genius -
0:52:40 > 0:52:44it is so dark and it tastes really brilliantly bitter and mature.
0:52:44 > 0:52:47I think this is really, really good cooking.
0:52:47 > 0:52:49For me, it's the dessert of the day.
0:52:52 > 0:52:54The flavours I'm OK with.
0:52:54 > 0:52:56The bitter toffee, then bitter chocolate
0:52:56 > 0:52:58and the sweetness of the custard,
0:52:58 > 0:53:01- I think I'm all right with. - The chocolate's too powerful for it.
0:53:01 > 0:53:03The other flavours are superb.
0:53:06 > 0:53:08It's really, really tough. It's really hot.
0:53:08 > 0:53:11I really hope the flavours match the presentation.
0:53:11 > 0:53:13If they don't, then there's no point, really.
0:53:14 > 0:53:17John, some of the food we had here today was wonderful -
0:53:17 > 0:53:19really, really, really good.
0:53:19 > 0:53:22For me, today, the standout two courses come from Faye.
0:53:24 > 0:53:26Very impressive work from Faye.
0:53:26 > 0:53:32She absolutely captured the confidence and smartness
0:53:32 > 0:53:36of damn good cookery in simple style.
0:53:39 > 0:53:40I'm really disappointed with James.
0:53:40 > 0:53:45His two courses on this round, I have to say, did not work, really.
0:53:45 > 0:53:47The fillet of pork wasn't cooked the first time,
0:53:47 > 0:53:50so it lost all the flavouring of the stuffing.
0:53:50 > 0:53:52As for his dessert, I'm really sorry,
0:53:52 > 0:53:54it just didn't work for me at all.
0:53:54 > 0:53:58James today failed to live up to the promise that he showed
0:53:58 > 0:54:02in the first round, and I think this is the end of James.
0:54:02 > 0:54:04I totally agree.
0:54:04 > 0:54:08Alex - I think the fella has got cookery skill.
0:54:08 > 0:54:11I think he presents dishes beautifully.
0:54:11 > 0:54:15Alex has got some very, very good ideas.
0:54:15 > 0:54:19Yes, I think he needs to emphasise flavour as well as appearance, John,
0:54:19 > 0:54:20but he's exciting.
0:54:21 > 0:54:26That means we have to make a decision between the two ladies.
0:54:26 > 0:54:28Leanne and Sharon.
0:54:29 > 0:54:33We've got Sharon, who's very international,
0:54:33 > 0:54:34very different.
0:54:34 > 0:54:36If I were to make it to the quarterfinal
0:54:36 > 0:54:38I think my competitive juices
0:54:38 > 0:54:41might start kicking in like adrenaline.
0:54:42 > 0:54:45Leanne, if you like, is quite conservative.
0:54:45 > 0:54:48She needs to be a bit braver and a bit bolder.
0:54:48 > 0:54:52I really just don't want to leave. I'm not ready to leave, so...
0:54:53 > 0:54:56They are two ends of the spectrum, here.
0:54:56 > 0:54:58Which way do you want to go?
0:55:16 > 0:55:18Our first quarterfinalist...
0:55:21 > 0:55:22..is Faye.
0:55:22 > 0:55:24Thank you.
0:55:29 > 0:55:31Wow!
0:55:31 > 0:55:33Our second quarterfinalist...
0:55:35 > 0:55:36..is Alex.
0:55:41 > 0:55:42Thank you.
0:55:44 > 0:55:46The last quarterfinalist...
0:55:51 > 0:55:53..is Sharon. Congratulations, Sharon.
0:55:56 > 0:55:59Leanne, James, I'm really sorry, but you're leaving us.
0:56:04 > 0:56:05Thank you so much.
0:56:07 > 0:56:10Really sad not to be going to the quarterfinals,
0:56:10 > 0:56:13but I couldn't have asked for a better experience,
0:56:13 > 0:56:14and a better bunch of people.
0:56:16 > 0:56:18- JAMES:- It's been an enjoyable experience.
0:56:18 > 0:56:22I'm sure I will not be watching this episode with my rugby boys
0:56:22 > 0:56:23but I will hear a lot about it!
0:56:25 > 0:56:27Quarterfinalists, congratulations, that's brilliant.
0:56:29 > 0:56:30I don't think this is real, OK?
0:56:30 > 0:56:34Can you all prove that you're actually real
0:56:34 > 0:56:36and not in some dream of mine?!
0:56:36 > 0:56:38- ALEX:- I really thought I wasn't going through,
0:56:38 > 0:56:40so I was completely caught off guard, it was amazing.
0:56:43 > 0:56:44- FAYE:- I can't wait to tell my mum.
0:56:44 > 0:56:46Oh, bless her, she's 83
0:56:46 > 0:56:49and she doesn't get out very much, she can't really walk.
0:56:51 > 0:56:53She's just going to be so over the moon.
0:56:53 > 0:56:55Sorry.
0:56:55 > 0:56:57She's going to be chuffed to bits.
0:57:00 > 0:57:03Tomorrow, eight more amateur cooks battle it out
0:57:03 > 0:57:06for a place in the quarterfinal.
0:57:11 > 0:57:14It's a buttery plate of yum.
0:57:14 > 0:57:16You don't have to experiment with me and Gregg,
0:57:16 > 0:57:17honestly, you really don't.
0:57:19 > 0:57:21That skin is so good.
0:57:21 > 0:57:22- Mm.- Mm!