0:00:02 > 0:00:03MasterChef is back,
0:00:03 > 0:00:06searching for the country's best amateur cook.
0:00:07 > 0:00:08Come on.
0:00:08 > 0:00:10- HE COUGHS - You can't say it's got chilli in
0:00:10 > 0:00:12and not make it chilli.
0:00:12 > 0:00:14Don't, don't, don't, don't! Oh, 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 > 0:00:26Only the best will make it through to the final challenges.
0:00:26 > 0:00:28Don't slow down.
0:00:28 > 0:00:30Everybody, pudding!
0:00:30 > 0:00:31Absolutely beautiful.
0:00:31 > 0:00:33It's an incredible piece of cooking.
0:00:33 > 0:00:35They want to realise one dream,
0:00:35 > 0:00:37and that's become the MasterChef Champion.
0:00:37 > 0:00:39Kid in a sweetshop, that's me.
0:00:39 > 0:00:41Let's find the stars.
0:00:48 > 0:00:51These eight amateur cooks think they've got what it takes
0:00:51 > 0:00:53to become MasterChef champion.
0:00:56 > 0:00:58I just wanted to see how far I could take my cooking,
0:00:58 > 0:01:00and see how it stood up to proper critics
0:01:00 > 0:01:02or, you know, people that ain't sort of...
0:01:02 > 0:01:05you're related to or you're married to! So, yeah.
0:01:06 > 0:01:10I just cook lots of portions, really hearty food.
0:01:10 > 0:01:14When you feed somebody it's just, like, the most fantastic feeling.
0:01:15 > 0:01:17I absolutely adore John and Gregg.
0:01:17 > 0:01:19I can't believe that I'm going to be cooking for them,
0:01:19 > 0:01:20it's going to be amazing.
0:01:38 > 0:01:40Welcome to MasterChef.
0:01:40 > 0:01:43All we want you to do is cook.
0:01:43 > 0:01:45Cook well.
0:01:45 > 0:01:48Give us something that we really like eating
0:01:48 > 0:01:50and we'll be really happy, I promise.
0:01:50 > 0:01:55This, your first round, is what we call the market challenge.
0:01:57 > 0:02:01Through those doors is the brand-new MasterChef market,
0:02:01 > 0:02:04and it's stocked full of the finest ingredients
0:02:04 > 0:02:06from all around the world.
0:02:07 > 0:02:11What we'd like you to do is to pick up your basket, go to the market,
0:02:11 > 0:02:12choose some ingredients
0:02:12 > 0:02:16and then come back and cook for us one plate of food.
0:02:16 > 0:02:17Off you go.
0:02:21 > 0:02:23The contestants have ten minutes
0:02:23 > 0:02:25to choose ingredients for their dish -
0:02:25 > 0:02:28but they can return to the market if they need to.
0:02:29 > 0:02:33Today's fresh ingredients include duck legs...
0:02:33 > 0:02:35oxtail...
0:02:35 > 0:02:36lamb mince...
0:02:36 > 0:02:38langoustine...
0:02:38 > 0:02:40cod...
0:02:40 > 0:02:41and scallops.
0:02:41 > 0:02:45There are fine cheeses and cooked meats...
0:02:45 > 0:02:49and a variety of fruit and vegetables.
0:02:49 > 0:02:50Just a lot to take in,
0:02:50 > 0:02:52so it's just trying to pick something that you know
0:02:52 > 0:02:53you might be able to do good.
0:02:55 > 0:02:57The plan's developing as I go along.
0:02:57 > 0:02:58It's not quite there yet.
0:03:00 > 0:03:01What I like about this challenge
0:03:01 > 0:03:04is regardless of whether you're cooking on a budget or not,
0:03:04 > 0:03:07you walk in there and there are ingredients aplenty.
0:03:08 > 0:03:12We know that anyone can cook a dish if they've had a chance to practise.
0:03:12 > 0:03:14We're looking for a MasterChef champion.
0:03:14 > 0:03:16We need to make it a little bit tougher than that.
0:03:18 > 0:03:22I haven't got the foggiest idea what I'm going to do.
0:03:22 > 0:03:24I've never ever cooked the langoustine before,
0:03:24 > 0:03:26so I'm wondering if I should put it back.
0:03:26 > 0:03:29No, I'm not, I'm going to figure it out.
0:03:30 > 0:03:33That's going to be interesting - bottle of wine and two potatoes.
0:03:36 > 0:03:38My fridge is not normally quite as exciting,
0:03:38 > 0:03:41but, no, it's wicked, looking forward to it.
0:03:47 > 0:03:50There's some great ingredients on your benches.
0:03:51 > 0:03:52Do yourselves proud, ladies and gentlemen.
0:03:54 > 0:03:56At the end of this, three of you are going home.
0:03:57 > 0:03:59One hour, 20 minutes.
0:04:00 > 0:04:01Let's cook.
0:04:13 > 0:04:1624-year-old Matt was taught to cook by his father.
0:04:18 > 0:04:21So, my dad worked for a big hotel chain when I was growing up,
0:04:21 > 0:04:23and he was head chef for a long time there.
0:04:23 > 0:04:26So just throughout the weekends, throughout the evenings,
0:04:26 > 0:04:29cooking with him all the time, it was kind of like our time together.
0:04:29 > 0:04:30That really got me into food.
0:04:34 > 0:04:37Matt, what do you think about the market challenge we set you?
0:04:37 > 0:04:39Little bit daunting, but I'm sticking to my heritage.
0:04:39 > 0:04:41I'm going to cook something I'm familiar with
0:04:41 > 0:04:42and hope that that kind of gets me through.
0:04:42 > 0:04:44What is your heritage?
0:04:44 > 0:04:45It doesn't look like it, but Spanish.
0:04:45 > 0:04:48- Are you?- Yeah, yeah, a lot of my family come from Spain,
0:04:48 > 0:04:49so I'm drawing on that today.
0:04:49 > 0:04:51I'm going to do cod for you,
0:04:51 > 0:04:53which I'm going to wrap in cured ham, some saffron rice,
0:04:53 > 0:04:55some traditional Spanish vegetables
0:04:55 > 0:04:57in a bit of a tomatoey spicy paprika sauce.
0:04:57 > 0:04:59How much cooking do you do?
0:04:59 > 0:05:03I do a lot. A lot of it's drawing upon Spanish ingredients, at least.
0:05:03 > 0:05:05I spent a year over there, in Valencia.
0:05:05 > 0:05:07- Good for you, mate. - Thank you very much.
0:05:10 > 0:05:13Crispy ham on the outside, the fish just flaking away.
0:05:13 > 0:05:15I hope he's not trying to be modern,
0:05:15 > 0:05:17because the vegetables have got to be stewed right down,
0:05:17 > 0:05:19all the flavours come into the sauce.
0:05:19 > 0:05:20It could be a lovely dish.
0:05:26 > 0:05:30By day, sound engineer Steve records music in his own studio.
0:05:30 > 0:05:32By night, he's a DJ.
0:05:34 > 0:05:36I've been DJing for quite a long time,
0:05:36 > 0:05:38you know, in front of quite big crowds,
0:05:38 > 0:05:40so hopefully that'll put me in good stead
0:05:40 > 0:05:42for that little bit of pressure,
0:05:42 > 0:05:44and, you know, that knowledge
0:05:44 > 0:05:46that there's quite a few people watching you.
0:05:50 > 0:05:52- What are you cooking for us? - I'm going to do some scallops,
0:05:52 > 0:05:56some pureed cauliflower, maybe toast a little bit off.
0:05:56 > 0:05:58Going to make a reduction out of the cider over there.
0:05:58 > 0:06:01Some samphire - I've got some garlic roasting, as well.
0:06:01 > 0:06:03- Steve, you are a Londoner? - Yeah, I am, yes.- Where?- Woolwich.
0:06:03 > 0:06:05- Are you?- Yeah. - Are you a Millwall supporter?
0:06:05 > 0:06:07Nah, nah. Never been into football, really.
0:06:07 > 0:06:09- Well, good to have met you, Steve. - And you, Gregg.
0:06:09 > 0:06:12- Good luck with that.- Cheers. - Shame you couldn't go through.
0:06:15 > 0:06:16Good starting point.
0:06:16 > 0:06:18I just hope he's not throwing too much at one plate -
0:06:18 > 0:06:20but if he can show me he can cook a scallop properly
0:06:20 > 0:06:22and make a good puree, I'll be very happy.
0:06:25 > 0:06:2715 minutes gone.
0:06:27 > 0:06:29Hour and five left.
0:06:34 > 0:06:39When junior doctor Saliha is not working long hours in the hospital,
0:06:39 > 0:06:42she's putting in even longer hours in her kitchen.
0:06:42 > 0:06:44It's all been about food, food, food,
0:06:44 > 0:06:46MasterChef, MasterChef, MasterChef.
0:06:48 > 0:06:50Lamb chops at midnight, that was one.
0:06:51 > 0:06:54About seven different aubergine dishes each day after work,
0:06:54 > 0:06:57so my poor husband's been just eating aubergine.
0:07:00 > 0:07:02Saliha, I really like the ingredients you've picked.
0:07:02 > 0:07:04You do? I'm glad.
0:07:04 > 0:07:08So, I'm making some lamb meatballs, some aubergine dip,
0:07:08 > 0:07:12couscous and some pomegranate and mooli pickle.
0:07:12 > 0:07:13So this is a really well-balanced dish.
0:07:13 > 0:07:15It's not got much fat in it.
0:07:15 > 0:07:17- What do you do for a living? - I'm a doctor.
0:07:17 > 0:07:19I work in the gastroenterology department,
0:07:19 > 0:07:21so my passion is people's gut,
0:07:21 > 0:07:25and how the food that they eat reacts with them.
0:07:25 > 0:07:27What can I eat that might make my hair grow?
0:07:28 > 0:07:31Make your hair grow... I'm not sure I've got a cure for that!
0:07:34 > 0:07:39Saliha is promising us a feast of Middle Eastern treats.
0:07:39 > 0:07:43All of those things need loads and loads of seasoning.
0:07:43 > 0:07:46How it's going to look, I'm not quite sure, but I'm intrigued.
0:07:51 > 0:07:53Lancashire lass Bev works as a nurse
0:07:53 > 0:07:57running services for disabled patients.
0:07:57 > 0:08:00Food is a massive importance in my life.
0:08:00 > 0:08:02I'm a real foodie. Love eating out, love making food.
0:08:02 > 0:08:05It's a real social event.
0:08:08 > 0:08:10What are you making for us, Bev?
0:08:10 > 0:08:13I'm going to do duck with pancetta on a plum and apricot base
0:08:13 > 0:08:16and hopefully a nice red wine sauce.
0:08:16 > 0:08:18- Who loves your food?- My two girls.
0:08:18 > 0:08:20- And how old are they?- 14 and 11.
0:08:20 > 0:08:23And what style of food do you cook?
0:08:23 > 0:08:27For kids, it's things like fishfingers and chips, to be honest.
0:08:27 > 0:08:31If it's for mum, it's things like sea bass, venison.
0:08:31 > 0:08:34Do you end up cooking one meal for them and one meal for you?
0:08:34 > 0:08:35- Yeah!- Do you?- All the time, yeah.
0:08:35 > 0:08:38- And you eat the posher stuff? - Exactly.
0:08:42 > 0:08:43I love a roasted duck leg -
0:08:43 > 0:08:45I just hope she gives herself enough time,
0:08:45 > 0:08:47cos it hasn't even gone in the oven yet.
0:08:47 > 0:08:51She's going to serve it with a plum and apricot spiced sauce
0:08:51 > 0:08:53and a red wine sauce, as well.
0:08:53 > 0:08:56I'm not quite sure how they all fit together.
0:08:57 > 0:09:0140 minutes have gone, all right? That's halfway.
0:09:01 > 0:09:0340 left.
0:09:06 > 0:09:09Lynell is a full-time foster carer
0:09:09 > 0:09:12and has a spontaneous approach to cooking.
0:09:12 > 0:09:16My style of cooking is, I'd say, ambitiously brave.
0:09:16 > 0:09:19I just throw things into a pot and see what happens.
0:09:21 > 0:09:24Sometimes I do the same things over and over again because it works,
0:09:24 > 0:09:25and I'm like, "Yes!"
0:09:25 > 0:09:28and other times I'm like, "Eurgh...
0:09:28 > 0:09:29"Let's not try that again."
0:09:32 > 0:09:35Lynell, you've got langoustine.
0:09:35 > 0:09:39Yes, because it reminded me of a gigantic prawn.
0:09:39 > 0:09:41I figured I would mash the cod with the rice
0:09:41 > 0:09:43and stuff it inside of a pepper
0:09:43 > 0:09:45and then roast all of that quickly together
0:09:45 > 0:09:47and then have the langoustine on the side.
0:09:47 > 0:09:49What do you like to cook?
0:09:49 > 0:09:50Everything unconventional.
0:09:50 > 0:09:53- I like to experiment.- I wish I could say I was looking forward to it,
0:09:53 > 0:09:55but I'm little bit nervous.
0:09:55 > 0:09:57- Don't be.- Press on. - Don't be!- Press on.
0:10:01 > 0:10:04Lynell is coming on and being a true inventor.
0:10:04 > 0:10:07The langoustines, I'm really, really excited about.
0:10:07 > 0:10:09The peppers, I'm a bit frightened of.
0:10:15 > 0:10:17Tamilla is originally from Azerbaijan,
0:10:17 > 0:10:20and is passionate about the food she grew up with.
0:10:23 > 0:10:24As an Azeri girl,
0:10:24 > 0:10:26you grew up with everybody cooking around you,
0:10:26 > 0:10:29because there is no such thing as a fast food.
0:10:29 > 0:10:32Being here and just representing my country, my culture,
0:10:32 > 0:10:33is just an amazing feeling.
0:10:37 > 0:10:39So I'm cooking two pasties.
0:10:39 > 0:10:41Russians call them pirozhki.
0:10:41 > 0:10:43One will be stuffed with potatoes, onions and mushrooms -
0:10:43 > 0:10:45this is a Russian thing -
0:10:45 > 0:10:50and one is lamb, garlic and a little bit of ground coriander.
0:10:50 > 0:10:51How long have you been in the UK?
0:10:51 > 0:10:53I think 13 years now.
0:10:53 > 0:10:55When I came here I couldn't eat bread
0:10:55 > 0:10:59because it was horrible, plasticky, square thing.
0:10:59 > 0:11:00I started baking bread.
0:11:00 > 0:11:04Then I couldn't cook anything with mince because it tasted rubbery,
0:11:04 > 0:11:07so I got myself a mince grinder.
0:11:07 > 0:11:09Back home, they all do everything from scratch,
0:11:09 > 0:11:11so this is what I'm doing.
0:11:11 > 0:11:13Have you got time to give us a tune or is it all cooking?
0:11:13 > 0:11:14All cooking.
0:11:18 > 0:11:21Tamilla is making for us pirozhki.
0:11:21 > 0:11:24I think they're wonderful, I think they're very moreish -
0:11:24 > 0:11:26but are they elegant enough for MasterChef?
0:11:29 > 0:11:33You have just 25 minutes left, all right?
0:11:33 > 0:11:35Just 25 minutes left.
0:11:39 > 0:11:41I wanted to do a pea puree, but I can't seem to find peas.
0:11:41 > 0:11:45Samphire I've got - just something else green.
0:11:45 > 0:11:48Just trying to make my mind up at the moment, it's a bit frantic.
0:11:51 > 0:11:54Scottish Billy has been cooking for ten years
0:11:54 > 0:11:56and loves the British classics.
0:11:56 > 0:11:59So, I'm a meat and two veg type of guy.
0:11:59 > 0:12:02I quite like to reinvent dishes.
0:12:02 > 0:12:04You take a really classic thing like fish and chips
0:12:04 > 0:12:06and you make that a little bit more special,
0:12:06 > 0:12:09or you take a breakfast and you crank that up.
0:12:12 > 0:12:13- Billy.- Hello.
0:12:13 > 0:12:18- I think you've made about nine visits back to the market.- Yes.
0:12:18 > 0:12:21At first I was freaking out a little bit,
0:12:21 > 0:12:23couldn't find the ground spices.
0:12:23 > 0:12:25I was needing something green for the plate,
0:12:25 > 0:12:27so I'm going to use a little bit of samphire, there.
0:12:27 > 0:12:29What are you making for us, mate?
0:12:29 > 0:12:31Fish and chips. I'm just going to do a beer battered fish
0:12:31 > 0:12:33with some three-cooked chips
0:12:33 > 0:12:36and then I'm going to do what we like in Scotland,
0:12:36 > 0:12:39- a nice curry sauce. - Billy, get in there, son.
0:12:39 > 0:12:41Fish and chips and curry sauce!
0:12:41 > 0:12:42- Yes.- Yes!
0:12:42 > 0:12:44- I'm looking forward to this. - Thank you.
0:12:49 > 0:12:53Brighton-based Tom believes he has his own unique style.
0:12:55 > 0:12:56I think I'm a good chef.
0:12:56 > 0:12:58I like making dishes that people go,
0:12:58 > 0:13:00"Oh, that was interesting,
0:13:00 > 0:13:03"bit weird, but delicious."
0:13:06 > 0:13:08I'm making duck.
0:13:08 > 0:13:10Duck with a bean cassoulet
0:13:10 > 0:13:13with a real nice, like, port, blackberry, sort of juicy gravy
0:13:13 > 0:13:15and a bit of bay oil just to go around it.
0:13:15 > 0:13:18Very French. Do you love the food of France?
0:13:18 > 0:13:21I like rich food - like cover-your-hips food,
0:13:21 > 0:13:25like fried chicken and fried bits of balls of interesting stuff
0:13:25 > 0:13:26that you don't know what it is
0:13:26 > 0:13:29and you serve it with like a ketchup or a pickle and you're, like...
0:13:29 > 0:13:31But I just like big, punchy flavours, really.
0:13:31 > 0:13:35- How good are you? - I think I can be brilliant.
0:13:35 > 0:13:36We'll find out, won't we?
0:13:40 > 0:13:43Duck, beans and blackberries.
0:13:43 > 0:13:45Duck and blackberries, OK.
0:13:45 > 0:13:46Beans and blackberries?
0:13:48 > 0:13:52You have got just seven minutes.
0:13:52 > 0:13:54Don't get caught out.
0:13:59 > 0:14:01Just three minutes.
0:14:01 > 0:14:04Guys and girls, three minutes, please.
0:14:18 > 0:14:20Stop. Time's up.
0:14:24 > 0:14:25I hope it tastes delicious.
0:14:25 > 0:14:27Beautiful little plate.
0:14:27 > 0:14:30- I think you're selling it on fancy presentation, big man!- Yeah!
0:14:30 > 0:14:31Got to have a go, haven't you?
0:14:31 > 0:14:33Steve, up you come, my friend.
0:14:39 > 0:14:42Steve has chosen the scallops,
0:14:42 > 0:14:46which he's pan-fried with purple cauliflower puree
0:14:46 > 0:14:50and toasted cauliflower, roasted leek, crisped ham,
0:14:50 > 0:14:55pan-fried samphire and a sauce made with reduced cider and butter.
0:14:59 > 0:15:01You've made purple food!
0:15:01 > 0:15:03- I know!- It's like Willy Wonka.
0:15:11 > 0:15:14Don't like your reduced cider sauce.
0:15:14 > 0:15:17It's far too sharp and strong, I think, for a scallop.
0:15:17 > 0:15:20Everything else, I think, is really, really good.
0:15:21 > 0:15:24Steve, I really like your cider sauce.
0:15:24 > 0:15:26- Get out of here! - Just let me finish the sentence.
0:15:26 > 0:15:28- Get out of here. - Let me finish the sentence.
0:15:28 > 0:15:30I think it's a really well-made sauce,
0:15:30 > 0:15:34because the reason I want to say that to you is, you can cook.
0:15:34 > 0:15:37Your puree is really smooth but really well seasoned
0:15:37 > 0:15:40and still tastes of cauliflower.
0:15:40 > 0:15:42The ham is crispy,
0:15:42 > 0:15:45the scallops themselves are cooked beautifully.
0:15:46 > 0:15:50I'm pleased. Apart from the sauce thing, it seemed they both liked it,
0:15:50 > 0:15:51so I can't ask for more, really.
0:15:52 > 0:15:54Matt, your turn.
0:15:54 > 0:15:55Up you come, please.
0:16:03 > 0:16:07Matt has made pan-seared cod wrapped in Parma ham
0:16:07 > 0:16:10with roasted tomatoes on the vine,
0:16:10 > 0:16:14saffron rice, red pepper, tomato and paprika sauce
0:16:14 > 0:16:16and green beans.
0:16:18 > 0:16:22Very precise. Did you have a geometry set when you were a kid?
0:16:29 > 0:16:32The cod is seasoned and flaky,
0:16:32 > 0:16:35and I love your sweet tomatoes and peppers
0:16:35 > 0:16:38on top of golden yellow saffron rice.
0:16:38 > 0:16:42It just screams out Spain.
0:16:42 > 0:16:45Yeah, I'm not quite as enamoured as Gregg, I have to say.
0:16:45 > 0:16:47The ham, for me, is just a bit off-putting
0:16:47 > 0:16:48because it is really chewy.
0:16:48 > 0:16:51I'd like to see those tomatoes not cooked as far down as they have,
0:16:51 > 0:16:53because they've gone almost acrid.
0:16:53 > 0:16:55Yeah, it's OK.
0:16:58 > 0:16:59There was one element of the dish
0:16:59 > 0:17:02which I knew, as I plated, it was wrong -
0:17:02 > 0:17:04a little bit disappointed in that.
0:17:13 > 0:17:19Saliha has cooked Moroccan lamb patties with apricots,
0:17:19 > 0:17:22couscous with herbs,
0:17:22 > 0:17:26aubergine and garlic dip served with a pomegranate and radish salad.
0:17:29 > 0:17:32For, you know, meatballs and couscous, it's a good-looking plate.
0:17:32 > 0:17:33Thank you.
0:17:40 > 0:17:41The meatballs are lovely and moist,
0:17:41 > 0:17:43the sweet apricot through them, I really like,
0:17:43 > 0:17:46because you've got the sharpness of the radish along the side.
0:17:46 > 0:17:48Everything's seasoned really well,
0:17:48 > 0:17:50you've thought about the presentation.
0:17:50 > 0:17:53- Yeah, I like it a lot.- Thank you.
0:17:53 > 0:17:56I love the herb zing through the couscous
0:17:56 > 0:17:58and I love the smooth aubergine dip
0:17:58 > 0:18:02that slowly builds with the heat of plenty of garlic.
0:18:03 > 0:18:05Good effort. Well done.
0:18:05 > 0:18:07- Thank you.- Well done.- Thank you.
0:18:09 > 0:18:10I'm really chuffed to bits.
0:18:10 > 0:18:14I really wanted them to like it, so I'm just delighted.
0:18:14 > 0:18:16I'm really happy!
0:18:21 > 0:18:23Bev has chosen to cook a leg of duck
0:18:23 > 0:18:27wrapped in pancetta on an apricot and plum compote
0:18:27 > 0:18:31with potatoes roasted in chilli and garlic
0:18:31 > 0:18:34and a pepper and red wine sauce.
0:18:39 > 0:18:40The duck meat is cooked OK,
0:18:40 > 0:18:43but because you've had the bacon over the skin,
0:18:43 > 0:18:46the skin is not crispy at all, which means it's quite flabby.
0:18:46 > 0:18:52I like the idea of the plum compote, but I find yours very, very sharp.
0:18:52 > 0:18:53OK.
0:18:53 > 0:18:55I don't think there's anything wrong with your cooking,
0:18:55 > 0:18:57because your duck leg is cooked really well,
0:18:57 > 0:19:00you fried potatoes till they're crispy, and I like those a lot.
0:19:00 > 0:19:02It's about the composition of the dish.
0:19:02 > 0:19:05Potatoes and plums don't really belong together.
0:19:07 > 0:19:11'That was absolutely stressy.'
0:19:11 > 0:19:12Ugh!
0:19:12 > 0:19:14Terrible.
0:19:14 > 0:19:16- Well done.- Thanks.- Well done.
0:19:16 > 0:19:20The duck is cooked, that's the main thing, isn't it?
0:19:29 > 0:19:32Tom has made spiced roast duck
0:19:32 > 0:19:37with a cannellini bean, carrot and tomato cassoulet
0:19:37 > 0:19:40and a port reduction.
0:19:44 > 0:19:46- Where are the blackberries? - They're not on there.
0:19:46 > 0:19:50I thought it was just a bit too contrasting with the bean cassoulet.
0:19:50 > 0:19:52Yeah, good.
0:19:58 > 0:19:59The duck itself is tough,
0:19:59 > 0:20:02and the sweetness of that port doesn't really belong
0:20:02 > 0:20:05with the sweetness of the tomatoes and the carrots.
0:20:05 > 0:20:07I don't like it Tom, I'm sorry.
0:20:09 > 0:20:15That bean, carrot, veg, tomato combo you're calling a cassoulet,
0:20:15 > 0:20:19I think, is too sweet.
0:20:19 > 0:20:20Your duck, I like.
0:20:21 > 0:20:24John, however, doesn't like the duck either.
0:20:24 > 0:20:26We're on a sticky wicket here, Tom.
0:20:28 > 0:20:30Gutted, completely. Mm.
0:20:30 > 0:20:31Didn't go well.
0:20:43 > 0:20:48Billy has cooked beer battered cod and triple cooked chips
0:20:48 > 0:20:51with samphire and a curry sauce.
0:21:00 > 0:21:03The importance of chips is that the outside is crispy and fluffy -
0:21:03 > 0:21:05yours are exactly that.
0:21:05 > 0:21:07The batter is lovely and thin and crispy,
0:21:07 > 0:21:10the fish inside is cooked just so that it falls apart.
0:21:10 > 0:21:11Curry sauce is completely addictive,
0:21:11 > 0:21:14got little bit of spice in the back of your throat.
0:21:14 > 0:21:16- Love it.- Thank you very much.
0:21:16 > 0:21:19- Love it, Billy. - Your fish is flaky, it's perfect.
0:21:19 > 0:21:22Your chips are crispy and fluffy
0:21:22 > 0:21:26and your sauce quickly gets warmer and warmer.
0:21:26 > 0:21:27That's genius.
0:21:29 > 0:21:31Absolutely delighted, couldn't have went better.
0:21:31 > 0:21:33John and Gregg loved it, so I'm really chuffed.
0:21:45 > 0:21:48Tamilla has made Russian pirozhki -
0:21:48 > 0:21:51one filled with spicy lamb and potato,
0:21:51 > 0:21:53one with mushroom and potato...
0:21:55 > 0:21:58..accompanied by a roasted cauliflower and pecan salad
0:21:58 > 0:22:01and a lemon and olive oil dressing.
0:22:10 > 0:22:13Love the pastry, it's bouncy because it's made with that yoghurt.
0:22:13 > 0:22:16The inside, the filling, is really well seasoned.
0:22:16 > 0:22:17Your salad is really tasty,
0:22:17 > 0:22:20with cauliflower and dill running all the way through it.
0:22:20 > 0:22:24I don't think the pecan nuts have any place on the plate at all -
0:22:24 > 0:22:25but your food is tasty.
0:22:27 > 0:22:30Your meat one is seasoned with pepper, and it's nicely flavoured -
0:22:30 > 0:22:31however, the beefy mushroom flavour
0:22:31 > 0:22:35going through the soft potato and onion one is absolutely delicious.
0:22:35 > 0:22:37I like your food.
0:22:39 > 0:22:40I'm feeling really happy,
0:22:40 > 0:22:42because it's not about winning the show -
0:22:42 > 0:22:46at the moment, it's just for them to really eat it and enjoy it.
0:22:58 > 0:23:00Lynell opted for the langoustine,
0:23:00 > 0:23:02which she fried and then baked
0:23:02 > 0:23:08and served with peppers stuffed with mashed cod, rice and chilli
0:23:08 > 0:23:10and a tomato vinaigrette.
0:23:18 > 0:23:21- Have you got Scotch bonnet chillies in there?- Yes.
0:23:23 > 0:23:25- I like pepper. - You like pepper all right.
0:23:25 > 0:23:27Sorry, I should have warned you!
0:23:28 > 0:23:30Wow!
0:23:30 > 0:23:35Unfortunately it's so hot with the amount of chilli
0:23:35 > 0:23:37- that it's almost inedible.- Mm.
0:23:39 > 0:23:41Look, I love that people experiment,
0:23:41 > 0:23:43but you don't have to experiment with me and Gregg,
0:23:43 > 0:23:45honestly, you really don't.
0:23:49 > 0:23:50Pretty deflated, to be honest,
0:23:50 > 0:23:53especially when you know that you can do so much better.
0:24:01 > 0:24:02Interesting day today.
0:24:02 > 0:24:05I've had a culinary trip around the world,
0:24:05 > 0:24:07and haven't left the MasterChef kitchen.
0:24:09 > 0:24:11My standout cook today was Billy.
0:24:11 > 0:24:12Fish, chips and curry sauce -
0:24:12 > 0:24:15not only was it a bold move, it was delicious.
0:24:15 > 0:24:17Billy is definitely a great find.
0:24:17 > 0:24:19My star of the day has got to be Saliha.
0:24:19 > 0:24:21I thought her food was delicious.
0:24:21 > 0:24:24I'm with you. I'm with you, agreed.
0:24:24 > 0:24:27And alongside those two, I think we've got Tamilla.
0:24:27 > 0:24:29The girl knows what she's doing.
0:24:29 > 0:24:31I'm really intrigued by her.
0:24:31 > 0:24:33I think we should put her through.
0:24:33 > 0:24:35The other one we both liked was Steve.
0:24:35 > 0:24:38He cooked his scallops like a chef, brilliantly well.
0:24:38 > 0:24:40He made a brilliant puree.
0:24:40 > 0:24:42Put him through, absolutely.
0:24:42 > 0:24:45Now we have to start to make some really tough decisions.
0:24:45 > 0:24:46Who goes home?
0:24:46 > 0:24:51Listen, I think it's quite obvious that Lynell's experimental style
0:24:51 > 0:24:54has no place on MasterChef.
0:24:54 > 0:24:56For me there's also one other cook whose journey has ended,
0:24:56 > 0:24:58and that is Tom.
0:24:58 > 0:25:01I'm never ever going to be a fan of put things in a pot,
0:25:01 > 0:25:04stir it for 25 minutes and hope.
0:25:05 > 0:25:07That leaves us with two more cooks to talk about,
0:25:07 > 0:25:09and they are Bev...
0:25:10 > 0:25:11..and Matt.
0:25:12 > 0:25:14Well, I know who I prefer out of Bev and Matt,
0:25:14 > 0:25:16and I don't think it's who you prefer.
0:25:18 > 0:25:20- MATT:- I'd be quite disappointed to go home now.
0:25:20 > 0:25:23I think that I probably haven't shown what I can do.
0:25:25 > 0:25:29100% I'd like to carry on, but it's in the lap of the gods, I'm afraid.
0:25:41 > 0:25:45The first person leaving the competition is Lynell.
0:25:45 > 0:25:47Lynell, I'm sorry.
0:25:47 > 0:25:49- Thank you.- Thank you.
0:25:53 > 0:25:56The second person leaving the competition...
0:26:01 > 0:26:02..is Tom.
0:26:04 > 0:26:05- Thank you, Tom.- Thanks.
0:26:10 > 0:26:13The third contestant leaving us...
0:26:15 > 0:26:18..is Bev. Bev, I'm sorry.
0:26:18 > 0:26:20Thank you.
0:26:25 > 0:26:28A bit gutted, but better contestants than me,
0:26:28 > 0:26:30so that's the way it is, isn't it?
0:26:32 > 0:26:36I did do something completely experimental and different,
0:26:36 > 0:26:38but I wanted to show them who I am,
0:26:38 > 0:26:40and that's what I did.
0:26:40 > 0:26:42- TOM:- You're sat at home and you go,
0:26:42 > 0:26:44"Oh, well, I would have done this and that."
0:26:44 > 0:26:48You get there and your mind just goes, "Doof!"
0:26:48 > 0:26:50and it's much harder than it looks.
0:27:07 > 0:27:10I'm really excited, because I believe we've got some talent here.
0:27:10 > 0:27:14However, you will be cooking for other people today,
0:27:14 > 0:27:16not just me and John.
0:27:16 > 0:27:17Ping Coombes...
0:27:18 > 0:27:21..Dean Edwards...
0:27:21 > 0:27:23and Thomasina Miers.
0:27:26 > 0:27:29Two courses in one hour and 15 minutes.
0:27:29 > 0:27:31Quarterfinal places up for grabs.
0:27:31 > 0:27:32Let's cook.
0:27:44 > 0:27:48I'm fascinated by fruit in my savoury cooking.
0:27:48 > 0:27:51The inspiration probably lies when we were kids
0:27:51 > 0:27:53and you used to have cheese and pineapple sticks.
0:27:58 > 0:28:01So, my starter is going to be some salted Mediterranean cheese
0:28:01 > 0:28:06and pineapple mint rolls with a strawberry chutney.
0:28:06 > 0:28:10What?! Saliha, are you feeling OK?
0:28:10 > 0:28:13Yeah! The strawberry chutney has got lots of tamarind in it
0:28:13 > 0:28:15to give it a nice, sour taste.
0:28:15 > 0:28:18It might look like a dessert, but it won't taste like a dessert.
0:28:18 > 0:28:20OK, main course is?
0:28:20 > 0:28:24Pan-fried cod, crispy okra and pressed rice.
0:28:24 > 0:28:27It's sweetened a little bit with raisins and sultanas
0:28:27 > 0:28:30and I know that you don't necessarily like sweet and savoury,
0:28:30 > 0:28:34but I think this will change your mind, because it's really delicious.
0:28:36 > 0:28:38I am now really nervous, Gregg,
0:28:38 > 0:28:40I have to tell you.
0:28:40 > 0:28:43We have a spring roll with feta cheese and pineapple
0:28:43 > 0:28:45served with a strawberry and tamarind chutney.
0:28:45 > 0:28:47I think it's right out there.
0:28:49 > 0:28:53The cod dish, even though that seems a little extravagant flavour-wise,
0:28:53 > 0:28:56is actually quite a sobering thought after the spring roll.
0:29:01 > 0:29:03I've given myself quite a lot to do.
0:29:03 > 0:29:05The first 10, 15 minutes, really important,
0:29:05 > 0:29:08so I need to really get my head down.
0:29:08 > 0:29:11If I mess that first little bit up, then that's going to push us back.
0:29:13 > 0:29:15Steve, you've got a lot of stuff on your bench
0:29:15 > 0:29:17and you are running around quite ferociously.
0:29:17 > 0:29:20Yes, I've got some poussin breasts.
0:29:20 > 0:29:22I'm going to take the skin off, roast that in the oven separately,
0:29:22 > 0:29:25poach these in butter. I've got some cannellini beans which I'm going to
0:29:25 > 0:29:27do a little stew with some pancetta
0:29:27 > 0:29:29- and I'm going to braise off some chicory.- Dessert?
0:29:29 > 0:29:33I'm poaching some pears, I'm going to do some hazelnut pralines.
0:29:33 > 0:29:35Also going to try and make a lemon gel.
0:29:35 > 0:29:38I'm not really a dessert person, but I really wanted to do a dessert.
0:29:38 > 0:29:41If desserts aren't your thing, why did you want to do a dessert?
0:29:41 > 0:29:43You know, obviously you're a dessert man,
0:29:43 > 0:29:46and I'd like to cook you a dessert at least once, so...
0:29:46 > 0:29:49- Before you go home? - Before I go home, yeah!
0:29:49 > 0:29:50I don't want to curse myself or anything!
0:29:54 > 0:29:56Steve is going to butter poach his chicken breast,
0:29:56 > 0:29:59take the skin off and make it crispy in the oven.
0:29:59 > 0:30:01If that skin doesn't go crispy,
0:30:01 > 0:30:03then you actually don't have any texture to the dish.
0:30:04 > 0:30:08I'll be really surprised if he manages to get out,
0:30:08 > 0:30:11as well as the poached pear stuffed with raisins,
0:30:11 > 0:30:13a sauce, praline and a lemon gel.
0:30:13 > 0:30:15I think he's taken on too much.
0:30:21 > 0:30:23First round, for me, was not particularly amazing,
0:30:23 > 0:30:25and I feel like I just kind of scraped through
0:30:25 > 0:30:26into the second round,
0:30:26 > 0:30:28so I would love to prove to the judges that I can cook.
0:30:33 > 0:30:37To start, I'm making scallops with a leek ash crust.
0:30:37 > 0:30:39That's going to sat on top of a roasted red pepper puree
0:30:39 > 0:30:41and caramelised shallot.
0:30:41 > 0:30:42And as a main course?
0:30:42 > 0:30:46Sticky Asian pork belly served with jasmine tea infused rice.
0:30:46 > 0:30:48Pork belly itself goes delicious and moist.
0:30:48 > 0:30:49Unless you're a vegetarian,
0:30:49 > 0:30:51I don't think there's anybody that doesn't like pork belly.
0:30:54 > 0:30:56The scallops have to be cooked beautifully.
0:30:56 > 0:30:59The shallots can't be too sweet.
0:30:59 > 0:31:01The red peppers have to have a bit of spice to them -
0:31:01 > 0:31:04and, of course, the burnt leek can't be overpowering.
0:31:05 > 0:31:09Could be really delicious, but he's got a balancing act to be made here.
0:31:10 > 0:31:14If he hasn't cooked that pork enough, it's going to be chewy.
0:31:19 > 0:31:22One of my best friends, she called me one day and said,
0:31:22 > 0:31:27"I saw you in my dream and you said, 'I'm off to cook Russian sushi.'"
0:31:27 > 0:31:29And I was like, "What? Russian sushi?"
0:31:29 > 0:31:32And then I started thinking - how could you make sushi Russian?
0:31:34 > 0:31:38You substitute rice with buckwheat, wasabi with horseradish,
0:31:38 > 0:31:41pickled ginger with fermented cabbage.
0:31:41 > 0:31:44First time I cooked it at home, it was very beautiful.
0:31:44 > 0:31:48Second time I cooked it, it all fell apart and it was all over the place.
0:31:48 > 0:31:50Main course, Tamilla, what's your main course?
0:31:50 > 0:31:52Azerbaijani, basically lamb kebabs.
0:31:56 > 0:31:58We have what she calls Russian sushi.
0:31:58 > 0:32:01It's been born from a dream that her friend had.
0:32:01 > 0:32:03I'll tell you what, it's either going to be a dream
0:32:03 > 0:32:05or it's going to be a nightmare.
0:32:09 > 0:32:12Knowing that I've done that first dish, got some good feedback,
0:32:12 > 0:32:14it's time to really get the head down and crack on
0:32:14 > 0:32:16with the competitive side of the competition.
0:32:17 > 0:32:21I'm making a beef Wellington with potato puree,
0:32:21 > 0:32:25some roasted vegetables and a red wine sauce,
0:32:25 > 0:32:29and then I'm going to make a deconstructed lemon meringue pie.
0:32:30 > 0:32:32Billy, you love to run around the kitchen, don't you?
0:32:32 > 0:32:34Yes, I seem to give myself a bit too much to do.
0:32:34 > 0:32:36How long until you serve?
0:32:36 > 0:32:3723 minutes.
0:32:37 > 0:32:40And you've just put that beef Wellington in the oven?
0:32:40 > 0:32:42- Yes.- And how long would you cook them for at home?
0:32:42 > 0:32:4420 minutes and ten minutes resting.
0:32:44 > 0:32:46So you won't have time to rest them?
0:32:46 > 0:32:48It's not looking that way.
0:32:48 > 0:32:50But there's no sign of any dessert yet, Billy.
0:32:50 > 0:32:53No, I'm away to start cracking on with that now.
0:32:53 > 0:32:54It should be fine.
0:32:58 > 0:33:00I love a beef Wellington.
0:33:00 > 0:33:03Really nice, cooked but rare beef in the middle.
0:33:03 > 0:33:05Getting that out in that time...
0:33:05 > 0:33:06I doubt it.
0:33:06 > 0:33:07Following on from that,
0:33:07 > 0:33:10Billy's also got a dessert of Italian meringue
0:33:10 > 0:33:11and lemon curd with a crumble.
0:33:11 > 0:33:15There's only one thing presently crumbling, and that's Billy.
0:33:26 > 0:33:28Since winning MasterChef,
0:33:28 > 0:33:31my life has been dramatic, to say the least.
0:33:31 > 0:33:35I've been doing a lot of pop-ups and now I have my book out.
0:33:35 > 0:33:36Yes, all sorts of things to promote
0:33:36 > 0:33:38and spread a little more love for Malaysian food.
0:33:45 > 0:33:49At the moment, I'm resident chef on ITV's Lorraine Kelly show
0:33:49 > 0:33:52in the mornings, which I love.
0:33:52 > 0:33:54Kind of really gone towards home-cooked food and family food
0:33:54 > 0:33:57and I find this is really where my passion is.
0:34:01 > 0:34:04Amazing. I've been working in the food industry for ten years now.
0:34:04 > 0:34:08Wahaca has just opened its 25th restaurant in Edinburgh,
0:34:08 > 0:34:11which is very exciting - my university hometown.
0:34:11 > 0:34:14Now I am doing what I love.
0:34:23 > 0:34:24You've got five minutes, Steve.
0:34:24 > 0:34:28- Is your chicken cooked?- It will be in about three minutes, hopefully.
0:34:29 > 0:34:34Butter poached poussin breast with crisped skin, cannellini beans
0:34:34 > 0:34:36and a light chicken gravy.
0:34:36 > 0:34:38That actually sounds pretty nice to me.
0:34:38 > 0:34:40There's nothing that kind of stands out.
0:34:40 > 0:34:42I mean, it could just be a Sunday roast,
0:34:42 > 0:34:44a kind of bit like chicken on a plate.
0:34:44 > 0:34:46As long as the poussin breast is not dry.
0:34:46 > 0:34:50Sounds simple, but actually poaching it requires a high amount of skill.
0:34:54 > 0:34:56Last two minutes, Steve.
0:34:57 > 0:34:59I like that, Steve. I like your style.
0:34:59 > 0:35:00Don't ruin it now.
0:35:03 > 0:35:04Nice.
0:35:04 > 0:35:06And the skin?
0:35:08 > 0:35:09Go, go, go, nice dish.
0:35:17 > 0:35:19- THOMASINA:- Oh, that looks good.
0:35:19 > 0:35:21All right, so we have a butter poached poussin breast,
0:35:21 > 0:35:24small stew made out of cannellini beans, a little bit of pancetta,
0:35:24 > 0:35:26some braised chicory, crisped skin
0:35:26 > 0:35:29and a little sauce made from stock from the chicken bones.
0:35:29 > 0:35:31- Enjoy, thank you.- Thank you.
0:35:31 > 0:35:32- Thank you.- Thank you.
0:35:39 > 0:35:42Unreal, that skin. So good.
0:35:42 > 0:35:43- Mm.- Mm.- Mm!
0:35:43 > 0:35:45Light, crispy.
0:35:45 > 0:35:49The breasts are really, really juicy - and I love chicory.
0:35:49 > 0:35:52- Mm.- Just a bit of bitterness to it, and balances it really well.
0:35:52 > 0:35:55Yeah, I think Steve's onto a winner with this dish.
0:35:57 > 0:35:59John, the whole thing is delightful.
0:35:59 > 0:36:04It's a buttery, well seasoned, soft plate of yum.
0:36:04 > 0:36:06Lovely, lovely start, Steve.
0:36:06 > 0:36:09Lovely start. Let's just hope he can pair it with his pear.
0:36:11 > 0:36:13Five and a half minutes, young Steve.
0:36:16 > 0:36:18Caramelised pears poached in pear cider
0:36:18 > 0:36:21stuffed with raisins and hazelnuts with a pear puree,
0:36:21 > 0:36:23hazelnut praline and lemon gel.
0:36:23 > 0:36:25There's a lot going on, on that menu.
0:36:25 > 0:36:28There's seven elements to this dessert.
0:36:29 > 0:36:32If he pulls it all off, it's going to be pretty exciting to eat.
0:36:34 > 0:36:37- You got everything ready? - It's ready to plate now, yeah.
0:36:37 > 0:36:39Get you! Look at this.
0:36:39 > 0:36:40Fancy.
0:36:43 > 0:36:45Two minutes, young Steve.
0:36:52 > 0:36:54Yeah! Are we done?
0:36:54 > 0:36:56- We're done, mate.- Go on.
0:36:56 > 0:36:57Well done.
0:37:07 > 0:37:12So, I've made you a pear poached in perry, some rum soaked raisins,
0:37:12 > 0:37:14hazelnut praline and a lemon gel.
0:37:14 > 0:37:16- Thank you very much. - Thank you.- Thank you.
0:37:19 > 0:37:20It smells so good!
0:37:20 > 0:37:21It does.
0:37:29 > 0:37:33The nuttiness in that raisins, it's just delicious.
0:37:33 > 0:37:36The pear is so beautifully poached.
0:37:36 > 0:37:38Those acidic shots
0:37:38 > 0:37:41kind of sparkle from the lemon gel, really great.
0:37:41 > 0:37:43Oh, my God! That's good.
0:37:45 > 0:37:47I think Steve's done very, very well indeed.
0:37:47 > 0:37:48That pear is delicious.
0:37:48 > 0:37:51I think that is absolutely divine.
0:37:56 > 0:37:58I am pretty happy. I don't want to build it up too much.
0:37:58 > 0:38:01You know, build it up too much, get disappointed.
0:38:01 > 0:38:02I'm pleased. I couldn't have done any more.
0:38:05 > 0:38:06Saliha, how are you doing?
0:38:06 > 0:38:09I'm doing fine. They're nearly done.
0:38:09 > 0:38:12Strawberry sauce is done, so we should be A-OK.
0:38:14 > 0:38:18Salty cheese and pineapple rolls with spiced strawberry chutney.
0:38:18 > 0:38:20I won't lie, that scares me.
0:38:21 > 0:38:24- PING:- I'm a big fan of sweet and savoury combinations.
0:38:24 > 0:38:27I think done right, they're really, really delicious.
0:38:27 > 0:38:29We just don't know what to expect.
0:38:29 > 0:38:30- GREGG:- I love the colours.
0:38:30 > 0:38:32I kind of wish it was a dessert.
0:38:36 > 0:38:39- Right, are you ready to go? - Ready to go.- Let's go.
0:38:45 > 0:38:46Hello.
0:38:51 > 0:38:55Today, I've made some salted feta and roasted pineapple and mint rolls
0:38:55 > 0:38:58with a savoury strawberry chutney.
0:38:58 > 0:38:59- I hope you enjoy it.- Thank you.
0:38:59 > 0:39:01- Thank you.- Thank you.
0:39:09 > 0:39:11The filling of this filo tastes quite good,
0:39:11 > 0:39:14but actually there's a lot of pastry and not much filling.
0:39:14 > 0:39:16I love the saltiness of the cheese.
0:39:16 > 0:39:19I quite, actually, like the strawberries.
0:39:19 > 0:39:21I'm a little bit surprised that it works.
0:39:21 > 0:39:24If it is served to me as a canape,
0:39:24 > 0:39:26it would be quite nice little thing to just pop in
0:39:26 > 0:39:30and think, "Ooh, something sweet and savoury."
0:39:30 > 0:39:32- JOHN:- What I feel like I've got
0:39:32 > 0:39:35is a salty spring roll from the Chinese takeaway
0:39:35 > 0:39:36with sweet and sour sauce.
0:39:36 > 0:39:39It is unusual, but I can live with it.
0:39:39 > 0:39:42It ain't going to be a trend, I can tell you that much.
0:39:44 > 0:39:46Saliha, you've got 15 minutes on your main course.
0:39:46 > 0:39:47Yep.
0:39:49 > 0:39:51- THOMASINA:- She's cooking pan-fried cod,
0:39:51 > 0:39:53curried poha rice, crispy okra,
0:39:53 > 0:39:55green chilli and sultana chutney.
0:39:55 > 0:39:57Again, she has those sweet and savouries going on.
0:39:59 > 0:40:00Okra, I'm not massively keen on,
0:40:00 > 0:40:03but if it's done right and it's nice and crispy,
0:40:03 > 0:40:04then that could really, really work.
0:40:07 > 0:40:09Three minutes, Saliha, three minutes.
0:40:09 > 0:40:11All right, that's fine.
0:40:11 > 0:40:13What's got to go on there now, Saliha?
0:40:13 > 0:40:14Okra and chutney.
0:40:16 > 0:40:17Saliha, a beautiful looking dish.
0:40:17 > 0:40:18Doctor?
0:40:18 > 0:40:20You are very calm under pressure, aren't you?
0:40:20 > 0:40:23- I have to be.- Lots of patience.
0:40:23 > 0:40:24Yeah.
0:40:27 > 0:40:29Beautiful, come on.
0:40:39 > 0:40:42- Thank you so much. - You're welcome.
0:40:42 > 0:40:45I've got for you a curried poha rice
0:40:45 > 0:40:47with some baked cod,
0:40:47 > 0:40:50a coriander and sultana chutney and crispy okra.
0:40:50 > 0:40:53- Enjoy.- Thank you.
0:40:54 > 0:40:56- It looks professional.- Mm.
0:41:01 > 0:41:03That rice is packed full of flavour.
0:41:03 > 0:41:06Lots of coconut and seasoning -
0:41:06 > 0:41:09and the chutney has got a lovely chilli heat.
0:41:10 > 0:41:14Her fish is a little bit over, but with everything else,
0:41:14 > 0:41:16it just balances so nicely.
0:41:16 > 0:41:18That okra is absolutely delicious -
0:41:18 > 0:41:21and I'm not a big fan of okra, but I am a fan now.
0:41:21 > 0:41:23After the slight disappointment of the starter,
0:41:23 > 0:41:25she's really brought herself back into the game.
0:41:27 > 0:41:29First impression, sort of like the first time I met you -
0:41:29 > 0:41:31a bit frightened.
0:41:31 > 0:41:34But I got to know you and I realised it was delicious.
0:41:34 > 0:41:36And then as you had more and more of it, you got a bit sick of it?
0:41:36 > 0:41:38- No, no, no.- Oh.
0:41:43 > 0:41:45Funnily enough, at this point in time,
0:41:45 > 0:41:47you know, I love being a doctor,
0:41:47 > 0:41:49but I would much rather do that again and again,
0:41:49 > 0:41:51because it's actually really exhilarating.
0:41:51 > 0:41:53It gives you a bit of an adrenaline rush.
0:41:59 > 0:42:00You have just four minutes.
0:42:00 > 0:42:03- You've got to cook all those scallops yet, haven't you?- I do.
0:42:05 > 0:42:07So, Matt is doing pan-seared scallops
0:42:07 > 0:42:10with sweet red pepper and garlic puree,
0:42:10 > 0:42:14leek ash, crispy bacon and caramelised shallot.
0:42:14 > 0:42:15Got some real classic combinations,
0:42:15 > 0:42:19and then you throw in something that's really quite fashionable
0:42:19 > 0:42:20with the leek ash.
0:42:20 > 0:42:23My mouth is watering. I'm quite excited about trying this one!
0:42:25 > 0:42:29Is that bacon as crispy as your ham in the last round, or crispier?
0:42:29 > 0:42:31It's crispier. It's not as crispy as I'd like.
0:42:38 > 0:42:40What's got to go on, apart from bacon?
0:42:40 > 0:42:43Just a couple of little caramelised shallots after the bacon.
0:42:47 > 0:42:48- Ready to go?- Yep.
0:42:48 > 0:42:49Let's do it!
0:42:56 > 0:42:57- Hi.- Hi.
0:42:57 > 0:42:59Thank you.
0:43:00 > 0:43:04To start with, you have a pan-seared scallop with a leek ash crust,
0:43:04 > 0:43:07a roasted red pepper and garlic puree, crispy streaked bacon,
0:43:07 > 0:43:10caramelised shallots and a chive dressing.
0:43:10 > 0:43:12- Thank you, enjoy. - ALL: Thank you.
0:43:13 > 0:43:16The ash on top, it smells overwhelming.
0:43:24 > 0:43:26Sadly, I think this is quite underwhelming.
0:43:26 > 0:43:30The ash on my scallop is just really bitter,
0:43:30 > 0:43:33and what should be a beautifully caramelised scallop
0:43:33 > 0:43:35is completely white,
0:43:35 > 0:43:37so it feels like it's barely been in the pan.
0:43:37 > 0:43:39The bacon should be a bit crispier.
0:43:39 > 0:43:42The puree is probably the best out of everything.
0:43:42 > 0:43:44I can kind of see where he was going, but I...
0:43:44 > 0:43:47On this occasion, I don't think it's worked, to be honest.
0:43:48 > 0:43:50That's not cooked enough, John.
0:43:50 > 0:43:52It's not cooked. Full stop.
0:43:52 > 0:43:54I love scallops, because they are sweet.
0:43:54 > 0:43:57I don't want something bitter across the top of it.
0:43:59 > 0:44:01- Right, 15 minutes...- Thank you.
0:44:01 > 0:44:03..and then your famous Asian pork belly.
0:44:03 > 0:44:05- Let's go.- Ready to go.
0:44:10 > 0:44:13This is like kind of my dream combination.
0:44:13 > 0:44:15Really interested to see how he's going to do this in the timescale,
0:44:15 > 0:44:19because I truly believe good pork belly needs time to cook.
0:44:20 > 0:44:22Ooh, they look rather yummy.
0:44:22 > 0:44:25- Are they tender enough? - They seem it. They seem it.
0:44:28 > 0:44:29Right, what's left to do now, Matt?
0:44:29 > 0:44:32Right now is just putting a few little mushrooms on there,
0:44:32 > 0:44:35put a few little peanuts on there and then we're good to go.
0:44:38 > 0:44:41- Well done, my friend. - There you go.- Well done.
0:44:41 > 0:44:43Matt, off you go, come on, let's go.
0:44:55 > 0:44:58So, for the main course, you have a sticky Asian pork belly
0:44:58 > 0:45:01with jasmine tea infused jasmine rice,
0:45:01 > 0:45:04ginger pak choi and some wild Asian mushrooms.
0:45:04 > 0:45:07- Thank you. - Thank you very much. Enjoy.- Thanks.
0:45:08 > 0:45:10- THOMASINA:- I'm pleasantly surprised by this.
0:45:10 > 0:45:12That looks incredibly inviting, that meat.
0:45:20 > 0:45:23I actually really like the flavour of the pork,
0:45:23 > 0:45:24but it's still quite fatty, for me,
0:45:24 > 0:45:27so I think, for me, pork belly needs to be cooked slowly.
0:45:27 > 0:45:30The greens taste really nice.
0:45:30 > 0:45:33The rice, unfortunately he's gone too far.
0:45:33 > 0:45:35It's got that acrid taste.
0:45:35 > 0:45:37It feels, to me, he's got some really good ideas -
0:45:37 > 0:45:40he just needs a little bit of work on the execution.
0:45:41 > 0:45:45The pork's dried out and the rice is a little bit sticky and gloopy.
0:45:45 > 0:45:46It's not great.
0:45:52 > 0:45:53That was a tough, tough task.
0:45:53 > 0:45:56Emotionally and mentally, I'm just exhausted.
0:45:56 > 0:45:58I'm ready to go and have a little sleep, I think.
0:46:02 > 0:46:04You're in a bit of trouble here, Billy, aren't you?
0:46:04 > 0:46:05A little bit, Gregg, yeah.
0:46:05 > 0:46:07I need to get my Wellingtons out.
0:46:07 > 0:46:09You've got about six minutes left.
0:46:12 > 0:46:15- DEAN:- I'm really kind of wondering how he's going to put this together
0:46:15 > 0:46:18in the hour and give it that resting time
0:46:18 > 0:46:20so the beef comes out really nice and tender.
0:46:21 > 0:46:23Billy, your food is actually due out now.
0:46:23 > 0:46:27- OK.- You need to go out as soon as you possibly can.
0:46:27 > 0:46:29Seven now, so, four minutes.
0:46:29 > 0:46:31- Right, let's move, then.- Yep.
0:46:34 > 0:46:35Right, come on, young Billy.
0:46:36 > 0:46:37Get a wiggle on.
0:46:40 > 0:46:42What's it like? Is it still mooing?
0:46:43 > 0:46:46- Beautiful!- Yeah, really lovely.
0:46:46 > 0:46:49Get these Wellingtons out on time, otherwise you'll get the boot.
0:46:56 > 0:46:59Hi, folks, sorry for your wait, there.
0:46:59 > 0:47:02- Thank you. - Thank you so much.
0:47:02 > 0:47:06So, today I've made you a beef Wellington with mashed potato,
0:47:06 > 0:47:10some roasted vegetables and a red wine sauce.
0:47:10 > 0:47:12- Hope you enjoy. - Thank you.- Thank you.
0:47:19 > 0:47:22The sauce is really delicious, really full of flavour,
0:47:22 > 0:47:23and the mash is lovely.
0:47:23 > 0:47:26I actually don't think he needs these roasted vegetables.
0:47:26 > 0:47:29It might actually be quite nice to have some green on there.
0:47:29 > 0:47:33That meat is cooked to perfection, for me,
0:47:33 > 0:47:36but the pastry is raw.
0:47:37 > 0:47:39Billy was always pushing it,
0:47:39 > 0:47:41trying to get a beef Wellington out in an hour.
0:47:41 > 0:47:43It could have done with a bit of resting but as for the dish,
0:47:43 > 0:47:47I've got to say, I'm really, really impressed.
0:47:48 > 0:47:51Billy, just 15 minutes for your curd, mate.
0:47:51 > 0:47:52Yep.
0:47:55 > 0:47:58Billy's dessert - deconstructed lemon meringue pie.
0:47:58 > 0:48:02Meringues can be very sweet, lemon curd can be very sweet.
0:48:02 > 0:48:04If he gets the acidity right, it could be great.
0:48:07 > 0:48:09- You've got two minutes, Billy. - Yep.- Just two minutes.
0:48:09 > 0:48:10Where's the lemon curd?
0:48:10 > 0:48:12It's in the freezer just chilling.
0:48:12 > 0:48:13It's almost there.
0:48:16 > 0:48:18You are a fighter, aren't you?
0:48:18 > 0:48:19I'm trying my hardest.
0:48:19 > 0:48:21Can we get the curd out, mate?
0:48:21 > 0:48:22Yep.
0:48:28 > 0:48:30- Good to go.- Billy, well done, mate. Good job.- Well done.
0:48:30 > 0:48:32- For crying out loud, how's he done that?- Don't know.
0:48:37 > 0:48:39- Hi again, folks.- Hey.
0:48:39 > 0:48:41- THOMASINA:- Oh, look at that.
0:48:41 > 0:48:45OK, so we've got lemon curd, Italian meringues,
0:48:45 > 0:48:46some lemon thyme, raspberries,
0:48:46 > 0:48:50and that's served with a digestive crumb, some pistachios -
0:48:50 > 0:48:52hope you enjoy. Thank you.
0:48:53 > 0:48:55- THOMASINA:- This looks lovely. The colours are great.
0:48:55 > 0:48:57I love it.
0:49:02 > 0:49:04This is a really stunning plate of food.
0:49:04 > 0:49:06I love that buttery biscuit base.
0:49:06 > 0:49:09- The nuttiness, the pistachio, really helped it.- Mm.
0:49:09 > 0:49:11All the elements on here are cooked really well.
0:49:11 > 0:49:13It just needs that acidity.
0:49:13 > 0:49:15That lemon doesn't have the sharpness,
0:49:15 > 0:49:17so it's really, really sweet.
0:49:17 > 0:49:20I think for deconstructed lemon meringue pie,
0:49:20 > 0:49:21he make a good effort.
0:49:23 > 0:49:25I like the flavours. Would like some texture.
0:49:25 > 0:49:28I don't have any sort of sharpness from the lemon curd,
0:49:28 > 0:49:31and there is that underlying flavour of egg.
0:49:31 > 0:49:33It's eggy.
0:49:39 > 0:49:42I have no idea how I got that finished.
0:49:43 > 0:49:45That's the hardest work, an hour and 15 minutes,
0:49:45 > 0:49:46I've had for a long time,
0:49:46 > 0:49:50so if I got through now, I would be absolutely delighted.
0:49:52 > 0:49:56Tamilla, we have six minutes before your Russian sushi goes.
0:49:56 > 0:49:58How long is it going to take you before you can serve?
0:49:58 > 0:50:00We cannot rush perfection.
0:50:03 > 0:50:06Tamilla's menu - Russian sushi.
0:50:08 > 0:50:12I have no idea what Russian sushi is.
0:50:12 > 0:50:14I think she's got her work cut out here,
0:50:14 > 0:50:17because, from the menu, it's not making me excited.
0:50:20 > 0:50:22You should be going in two minutes, Tamilla.
0:50:22 > 0:50:23OK.
0:50:23 > 0:50:25Not going to happen.
0:50:33 > 0:50:36We done? Come on, off you go.
0:50:40 > 0:50:42- Hello.- Hello!
0:50:45 > 0:50:46- There we are.- Thank you.
0:50:46 > 0:50:49Today, I cooked Russian sushi for you
0:50:49 > 0:50:51with fermented cabbage salad.
0:50:51 > 0:50:53- I hope you enjoy.- Thank you.
0:50:56 > 0:50:57This looks really appetising.
0:50:57 > 0:51:00Now Russian sushi kind of makes sense to me.
0:51:00 > 0:51:03Down in one? Yeah.
0:51:03 > 0:51:04Down the hatch.
0:51:08 > 0:51:10Mm. Mm!
0:51:12 > 0:51:15That's actually a really interesting concept.
0:51:15 > 0:51:17That little bit of smokiness from the fish -
0:51:17 > 0:51:20and I actually really enjoyed the fermented cabbage.
0:51:20 > 0:51:22I think it's just a tad over-seasoned.
0:51:22 > 0:51:26Lovely nutty buckwheat, lovely hits of fresh dill,
0:51:26 > 0:51:29lots of fiery horseradish hitting you, too.
0:51:33 > 0:51:34That's not bad.
0:51:34 > 0:51:35It really tastes like sushi.
0:51:37 > 0:51:40As they say in Eurovision Song contest, 9.5.
0:51:42 > 0:51:44Tamilla, your barbecue lamb.
0:51:44 > 0:51:45Let's go.
0:51:48 > 0:51:52Roasted rack of lamb with charred aubergine salsa,
0:51:52 > 0:51:55potatoes and onion relish.
0:51:55 > 0:51:58I just want to see pink, nicely cooked lamb.
0:51:59 > 0:52:03I'm hoping this is going to be elevated to something more
0:52:03 > 0:52:05than kind of what I'm reading here.
0:52:11 > 0:52:13OK, we like.
0:52:13 > 0:52:16Thanks, Tamilla. Well done, Tamilla.
0:52:21 > 0:52:22- Thank you.- Thank you.
0:52:24 > 0:52:28I cooked you lamb in Azerbaijani way,
0:52:28 > 0:52:29how we cook it at home,
0:52:29 > 0:52:34with potatoes and covered with sumac and also charred aubergine salsa.
0:52:34 > 0:52:36- Thank you.- I hope you enjoy. - Thank you very much.
0:52:36 > 0:52:37Thank you.
0:52:43 > 0:52:46That lamb, for me, could be rendered down just a little bit more,
0:52:46 > 0:52:48get that fat really nice and crispy,
0:52:48 > 0:52:51but the actual meat itself is cooked perfectly.
0:52:51 > 0:52:56- Yep.- This aubergine salsa, because she described it as charred,
0:52:56 > 0:53:00I'd like to actually get a little more smokiness in that.
0:53:00 > 0:53:03If she could have maybe just cranked up the seasonings
0:53:03 > 0:53:04and the finesse of the cooking,
0:53:04 > 0:53:07then the whole plate, I would have been scraping it clean.
0:53:09 > 0:53:10Apart from nicely cooked lamb,
0:53:10 > 0:53:13I can't find great deal to compliment it on.
0:53:13 > 0:53:16But that molasses and the lamb together are lovely, lovely, lovely.
0:53:23 > 0:53:26There were three or four things that could have been better,
0:53:26 > 0:53:27but at the end of the day,
0:53:27 > 0:53:30I served the food and it looked OK on the plate.
0:53:30 > 0:53:33Hopefully I will get some good remarks.
0:53:38 > 0:53:43It's a tough call. Right now, I've got two very, very good cooks.
0:53:44 > 0:53:46Steve did a good job, didn't he?
0:53:46 > 0:53:47Steve did really, really well.
0:53:47 > 0:53:49His dessert, for me, was just amazing.
0:53:49 > 0:53:50I loved that pear.
0:53:50 > 0:53:53You loved it, the guys in the dining room loved it,
0:53:53 > 0:53:55I loved it. Steve, today,
0:53:55 > 0:53:57is the standout cook - and he needs to go through.
0:53:59 > 0:54:00After the first course,
0:54:00 > 0:54:04Doctor Saliha's competition was on a life-support system.
0:54:04 > 0:54:08However, her main course was superb.
0:54:08 > 0:54:13The thing is, Saliha can cook - she just likes to take a risk.
0:54:13 > 0:54:15I think Saliha should go straight through.
0:54:17 > 0:54:20I think, in comparison to the rest of the cooks,
0:54:20 > 0:54:22Matt has fallen off the pace.
0:54:22 > 0:54:25Technically, there was lots of faults,
0:54:25 > 0:54:31so that means we need to discuss the merits, now, of Billy and Tamilla.
0:54:31 > 0:54:34Tamilla is a really exciting, innovative cook.
0:54:34 > 0:54:36She's doing things which we've never seen before -
0:54:36 > 0:54:38which nobody's ever seen before.
0:54:39 > 0:54:41Billy has really pushed himself.
0:54:41 > 0:54:43He's a proper fighter.
0:54:43 > 0:54:46Neither Billy or Tamilla are perfect right now.
0:54:46 > 0:54:48They both made mistakes today.
0:54:48 > 0:54:51I don't know, I don't know.
0:54:53 > 0:54:55Genuinely believe that I'm a good cook.
0:54:55 > 0:54:58It would be my own downfall that I've tried to do too much
0:54:58 > 0:55:00in the hour and 15 minutes if I go home.
0:55:01 > 0:55:04- TAMILLA:- I know the dish that I would be cooking next time,
0:55:04 > 0:55:07so if they give me a chance, I will be just jumping.
0:55:18 > 0:55:21What a day. Fantastic cooking, very tough judging.
0:55:21 > 0:55:24Great effort.
0:55:24 > 0:55:26The first person leaving us...
0:55:29 > 0:55:32..is Matt. Thanks, Matt.
0:55:32 > 0:55:33Thank you very much.
0:55:39 > 0:55:41The second person leaving us...
0:55:44 > 0:55:46..is Tamilla.
0:55:46 > 0:55:48- Sorry, Tamilla.- Thank you. - Thank you so very much.
0:55:52 > 0:55:56I expected to go, because I know all the mistakes that I made today.
0:55:56 > 0:55:59For me, if I was my own judge, I know exactly what I would say.
0:55:59 > 0:56:01No, this is not good.
0:56:03 > 0:56:06- MATT:- Yeah, absolutely gutted not to be able to cook again.
0:56:06 > 0:56:07I really had to pull something out of the bag,
0:56:07 > 0:56:10and I think everybody else did more, again, this round, than me.
0:56:10 > 0:56:11So, yeah.
0:56:14 > 0:56:15Guys, congratulations.
0:56:15 > 0:56:18Well done. You are our quarterfinalists. Good job.
0:56:19 > 0:56:20Whoo!
0:56:20 > 0:56:22MasterChef quarterfinalist.
0:56:22 > 0:56:25It's brilliant, absolutely delighted.
0:56:26 > 0:56:28One of the things I was really looking forward to
0:56:28 > 0:56:31was being able to cook for people like John and Gregg
0:56:31 > 0:56:32and the previous winners and stuff,
0:56:32 > 0:56:35and to hear everyone really loved it, it's just amazing, really good.
0:56:35 > 0:56:38I'm ecstatic. Literally, I won't be able to sleep.
0:56:38 > 0:56:39It's just a wonderful feeling.
0:56:46 > 0:56:49Tomorrow night, it's the quarterfinal.
0:56:50 > 0:56:53Steve, Saliha and Billy
0:56:53 > 0:56:57will join Alex, Faye and Sharon
0:56:57 > 0:56:59to fight for their place,
0:56:59 > 0:57:03cooking for one of the country's top restaurant critics.
0:57:03 > 0:57:04BLENDER WHIRS
0:57:04 > 0:57:05SHE GASPS
0:57:07 > 0:57:09I mean, visually, it's a masterpiece.