0:00:03 > 0:00:07It's the MasterChef quarter-final,
0:00:07 > 0:00:10and this week's best amateurs are back.
0:00:12 > 0:00:16Every round that goes on, and every time you get an opportunity to cook,
0:00:16 > 0:00:19you just start wanting it more and more and more.
0:00:19 > 0:00:22MACHINE WHIRS SHE GASPS
0:00:22 > 0:00:24The nerves are still there.
0:00:24 > 0:00:27It's still really scary. I'm still petrified.
0:00:27 > 0:00:29I don't want to go out of this competition being the person
0:00:29 > 0:00:32that just ran about like a crazy person.
0:00:33 > 0:00:36Tonight, they will face just one challenge -
0:00:36 > 0:00:39to cook an exceptional dish from a brief set
0:00:39 > 0:00:42by renowned restaurant critic William Sitwell.
0:00:44 > 0:00:47Our competition standard is sky-high.
0:00:47 > 0:00:48I'm loving it.
0:00:50 > 0:00:53We've got some serious talent in here.
0:00:53 > 0:00:55Only the best are going to rise to this challenge.
0:01:15 > 0:01:18Welcome to a MasterChef quarter-final.
0:01:18 > 0:01:21You have been set a challenging brief,
0:01:21 > 0:01:27to cook either a main course with no meat or fish,
0:01:27 > 0:01:30or a fruit tart dessert.
0:01:30 > 0:01:35The person that set that brief was none other than food writer,
0:01:35 > 0:01:38broadcaster, William Sitwell.
0:01:39 > 0:01:44And he will be joining us to taste your food
0:01:44 > 0:01:46and help us judge.
0:01:49 > 0:01:5090 minutes, ladies and gentlemen.
0:01:50 > 0:01:53One extraordinary plate of food to keep you in the competition.
0:01:54 > 0:01:56Let's cook.
0:02:02 > 0:02:04So the brief I've given today's contestants
0:02:04 > 0:02:06is based on the fact that I've gone vegetarian,
0:02:06 > 0:02:09just for a month, just to see what it's like.
0:02:10 > 0:02:12I want to see some originality.
0:02:12 > 0:02:15I want to see people really think about the wonderful plethora
0:02:15 > 0:02:17and myriad of dishes there are around the world
0:02:17 > 0:02:19that don't have meat or fish.
0:02:21 > 0:02:25My other brief is to cook a tart.
0:02:25 > 0:02:27I do love classic English puddings,
0:02:27 > 0:02:30and the idea of a tart could sound quite simple,
0:02:30 > 0:02:32but I don't think it's a simple option.
0:02:32 > 0:02:36So I want to see really good use of British seasonal fruit,
0:02:36 > 0:02:39and it's about getting the pastry cooked properly.
0:02:43 > 0:02:47I love MasterChef: The Amateurs, because it's where new talent comes.
0:02:47 > 0:02:51And to be honest, I'm also completely starving!
0:02:56 > 0:02:57Steve has surprised you and I,
0:02:57 > 0:03:00and it seems to be his secret is simplicity,
0:03:00 > 0:03:02understanding flavours that go together.
0:03:02 > 0:03:05The guy has got the skills, that's for sure.
0:03:05 > 0:03:07Steve's cooked amazingly well.
0:03:07 > 0:03:12What I haven't seen from him is pastry work or vegetarian dishes,
0:03:12 > 0:03:14so it's a challenge for Steve.
0:03:16 > 0:03:17You all right, baldie?
0:03:17 > 0:03:19- I'm all right, mate. - What are you making?
0:03:19 > 0:03:21So I'm doing a pea and ricotta tortellini.
0:03:21 > 0:03:24I'm doing some fresh peas, just going to halve them.
0:03:24 > 0:03:27I'm doing a pea and mint puree.
0:03:27 > 0:03:29I'm going to serve that with some pea shoots.
0:03:29 > 0:03:30I'm making a pea consomme.
0:03:30 > 0:03:34So it's almost like making pea tea, if that doesn't sound strange!
0:03:34 > 0:03:36- Yeah.- I mean, this is really quite a simple dish.
0:03:36 > 0:03:39There's really one ingredient, which is peas.
0:03:39 > 0:03:41So hopefully I can pull that off
0:03:41 > 0:03:43and make it look good and taste good, yeah.
0:03:43 > 0:03:45- Good luck, mate.- Cheers.
0:03:51 > 0:03:53He's taking the humble green pea
0:03:53 > 0:03:54and turning it into three different ways.
0:03:54 > 0:03:57A puree, inside a tortellini, and a consomme.
0:03:57 > 0:04:01But if that consomme is wishy-washy, that dish is finished,
0:04:01 > 0:04:04because we've got tortellini floating in pea water.
0:04:06 > 0:04:08I hope they like peas, to be honest!
0:04:08 > 0:04:10I'm in trouble if they don't!
0:04:15 > 0:04:18Faye is one of those cooks who, you look at her and say,
0:04:18 > 0:04:20"Yeah, you know what you're doing."
0:04:20 > 0:04:24What I love about Faye is her confidence to keep her food simple
0:04:24 > 0:04:26and do her talking through the flavour.
0:04:29 > 0:04:31The area that I will definitely need to work on
0:04:31 > 0:04:33is the presentation side of it,
0:04:33 > 0:04:36and how to make that plate of food look smart and sexy
0:04:36 > 0:04:38and appealing to the eye.
0:04:42 > 0:04:44Sorry. Faye, I came over to talk to you,
0:04:44 > 0:04:47then I watched you melting all that chocolate in the cream
0:04:47 > 0:04:49and I thought, "Ah!" What are you going to make?
0:04:49 > 0:04:55I'm making a raspberry tart with a chocolate ganache on the top,
0:04:55 > 0:04:56with a cobnut brittle
0:04:56 > 0:05:00and some raspberry coulis, with a little bit of cream on the side.
0:05:00 > 0:05:03You've chosen the fruit tart to really push yourself.
0:05:03 > 0:05:05Yes. I don't want to be a one-trick pony.
0:05:05 > 0:05:07I want to show you that I can do other stuff.
0:05:07 > 0:05:10I can do more than just be a home cook mum.
0:05:10 > 0:05:15Faye, we never, ever thought you were a simple mum home cook.
0:05:15 > 0:05:16Ever.
0:05:19 > 0:05:21Faye is taking some massive risks.
0:05:21 > 0:05:24Just raspberries and chocolate in a tart case
0:05:24 > 0:05:26with some raspberry cream. Is it special enough?
0:05:28 > 0:05:3130 minutes gone. You've got an hour left.
0:05:33 > 0:05:37Billy did us fish and chips with a curry sauce.
0:05:37 > 0:05:40He then went on to do a beef Wellington.
0:05:40 > 0:05:43Obviously, Billy loves classic dishes.
0:05:46 > 0:05:48So I'm making a potato risotto.
0:05:48 > 0:05:49So rather than using risotto rice,
0:05:49 > 0:05:52I'm going to use very finely chopped potatoes.
0:05:52 > 0:05:54I'm going to curry that with some spices,
0:05:54 > 0:05:57then it's sort of flavours of the Caribbean.
0:05:57 > 0:05:58So there'll be some lime through it,
0:05:58 > 0:06:01there'll be some coconut milk to get it a bit creamy at the end.
0:06:01 > 0:06:04There's then also some pineapple it'll be garnished with.
0:06:04 > 0:06:06I'm going to make some tempura aubergine,
0:06:06 > 0:06:08just as a little side bit that you can sort of
0:06:08 > 0:06:11scoop it up with and have a bit, and get some crunch in there.
0:06:11 > 0:06:12Classic flavours again,
0:06:12 > 0:06:15but classic flavours from the Caribbean this time.
0:06:15 > 0:06:18Classic flavours?! An aubergine and a pineapple?!
0:06:18 > 0:06:21There's nothing classic about this, mate!
0:06:23 > 0:06:26I think John and Gregg might be surprised when they see my dish today.
0:06:26 > 0:06:29I'm hoping they understand it, that it still is classic flavour.
0:06:29 > 0:06:31It's just from a different part of the world.
0:06:31 > 0:06:34And fingers crossed that they'll see that different creative side
0:06:34 > 0:06:36to what I can do, and enjoy it.
0:06:39 > 0:06:43Potato risotto with pineapple running through it,
0:06:43 > 0:06:46with some curry sauce and Parmesan cheese?
0:06:46 > 0:06:48Wow, Billy, you are right out there.
0:06:48 > 0:06:51If it works, I'll be so, so happy for Billy.
0:06:52 > 0:06:55If that cooks too much, it becomes mashed potato...
0:06:55 > 0:06:58- Yes.- If it doesn't cook enough, it's raw potato.
0:06:58 > 0:07:00Yes, so it's...
0:07:00 > 0:07:02Got to get it right in between.
0:07:08 > 0:07:14Saliha is a doctor, cares deeply about nutrition, her food is light,
0:07:14 > 0:07:18healthy, really colourful, and really spicy.
0:07:18 > 0:07:21But she likes to push the boat out.
0:07:21 > 0:07:22Hopefully she won't trip over.
0:07:24 > 0:07:26Massive, massive day.
0:07:26 > 0:07:29You put getting married, having a child,
0:07:29 > 0:07:33and then MasterChef quarter-final pretty much on the same...
0:07:33 > 0:07:34Well, not really!
0:07:34 > 0:07:38But it's up there in terms of important and memorable days.
0:07:40 > 0:07:43How did you feel about the brief?
0:07:43 > 0:07:44I'm really excited.
0:07:44 > 0:07:49As a society, we eat far, far, far too much protein in our diet.
0:07:49 > 0:07:52So any vegetarian brief is good for me,
0:07:52 > 0:07:54because it means that it just lets me, you know,
0:07:54 > 0:07:57cook something that's healthy and nutritious
0:07:57 > 0:07:59and avoid meat for one day.
0:07:59 > 0:08:03- What's your dish?- The dish is an emperor's dum biryani
0:08:03 > 0:08:07and fresh home-made paneer, which is a curried paneer
0:08:07 > 0:08:11and spinach pakoras, and a sweet lassi drink to go with it.
0:08:11 > 0:08:14Why have you got a bunch of flowers on your work surface?
0:08:14 > 0:08:18They're going to be used as part of the presentation of the final dish.
0:08:18 > 0:08:20Oh, right, I thought you might've had an admirer!
0:08:20 > 0:08:23- I wish!- It doesn't matter if he's Irish!
0:08:26 > 0:08:29We have a biryani, which has got cauliflower, potatoes and green beans.
0:08:29 > 0:08:32We've got pakoras, which are going to be really lovely and crispy,
0:08:32 > 0:08:34and spiced very, very well.
0:08:34 > 0:08:37She's making her own paneer, which is fantastic, a lovely cheese,
0:08:37 > 0:08:40just by warming up milk and adding a bit of vinegar to it.
0:08:40 > 0:08:43That in itself is a really difficult thing to get right.
0:08:43 > 0:08:45I think it sounds fantastic.
0:08:51 > 0:08:57Alex has got a wonderful eye for creativity and presentation.
0:08:57 > 0:09:00Alex loves process, loves culinary terminology,
0:09:00 > 0:09:04but can he deliver a plate of food that William will indulge in?
0:09:10 > 0:09:12Alex, you've got stuff all over the place!
0:09:12 > 0:09:14Yeah, it's a bit cluttered. I apologise.
0:09:14 > 0:09:19I'm making salt-baked celeriac that's been coated in hay ash,
0:09:19 > 0:09:21and I'm serving up with some goat curd.
0:09:21 > 0:09:25I'm using the whey from the goat's milk to glaze some carrots.
0:09:25 > 0:09:27I've got a porter sauce I've got some pickled shallots,
0:09:27 > 0:09:29and mushroom croquettes as well.
0:09:29 > 0:09:31You are playing with, probably,
0:09:31 > 0:09:33twice as many flavours as any other contestant.
0:09:33 > 0:09:35- Yeah, you could say that. - Does that bother you?
0:09:35 > 0:09:37I mean, it scares me, because it's a lot to go wrong.
0:09:37 > 0:09:40- I'm quite nervous. - You are, aren't you?
0:09:40 > 0:09:41Come on, man up!
0:09:43 > 0:09:46Very few people have had ash-baked celeriac.
0:09:46 > 0:09:49I know it's very famous in a couple of restaurants around the world.
0:09:49 > 0:09:51You might say it's quite high-risk.
0:09:51 > 0:09:53It might be too high for the quarter-final.
0:09:53 > 0:09:54I guess we'll find out.
0:09:56 > 0:09:59What he's doing right now is a dish which is known
0:09:59 > 0:10:04to be cooked by one of the greatest three-star Michelin chefs in the whole world.
0:10:04 > 0:10:07Now, it could be fantastic.
0:10:07 > 0:10:10It can't be a high expectation and fall flat.
0:10:16 > 0:10:20Sharon has proved that she has knowledge of cuisines around the world.
0:10:20 > 0:10:23I like her cooking. It's full of flavour and it's fun.
0:10:23 > 0:10:26However, her weakness is presentation.
0:10:26 > 0:10:28She's got to get a little bit smarter.
0:10:30 > 0:10:32As I go in to cook today,
0:10:32 > 0:10:35I'm feeling as confident as I can,
0:10:35 > 0:10:37but I don't want to be over-confident,
0:10:37 > 0:10:39because that's when you make mistakes.
0:10:39 > 0:10:42Sharon, your food makes me smile.
0:10:42 > 0:10:44Oh, that's good to hear!
0:10:44 > 0:10:45What option did you choose?
0:10:45 > 0:10:49I'm going to make an apple and blackberry tart,
0:10:49 > 0:10:53and there will be a fruit fool and a perry jelly.
0:10:53 > 0:10:56Last time we saw you do something in dessert,
0:10:56 > 0:10:58I got a lump of cake as big as my head!
0:10:58 > 0:11:00Is this going to look a little more refined?
0:11:00 > 0:11:04This is an individual, fluted tart portion.
0:11:04 > 0:11:05Hopefully very refined!
0:11:08 > 0:11:12A tart should have equal quantity of something really wet,
0:11:12 > 0:11:14and something quite firm.
0:11:14 > 0:11:16I'm hoping the mixture of blackberries and apples
0:11:16 > 0:11:20that Sharon's got doesn't make her tart go soggy.
0:11:20 > 0:11:22As Mary would say, nothing worse than a soggy bottom.
0:11:29 > 0:11:3315 minutes left, just 15 minutes.
0:11:33 > 0:11:36MACHINE WHIRS SHE GASPS
0:11:46 > 0:11:48Just three minutes, please.
0:11:48 > 0:11:49Three minutes.
0:11:53 > 0:11:55It fell.
0:12:05 > 0:12:07Guys, that's it, please stop.
0:12:07 > 0:12:08Stop.
0:12:10 > 0:12:12Very sexy food.
0:12:12 > 0:12:14That looks beautiful.
0:12:14 > 0:12:16I think I've over-seasoned it.
0:12:16 > 0:12:18I bet you haven't.
0:12:18 > 0:12:19- Oh, wow.- Well done, you.
0:12:26 > 0:12:31Ladies and gentlemen, food writer, broadcaster, William Sitwell.
0:12:38 > 0:12:40- Welcome.- William.- Hi. - Good to see you, mate.
0:12:45 > 0:12:48Saliha, please.
0:12:57 > 0:13:00First up is hospital doctor Saliha
0:13:00 > 0:13:06who opted to cook a vegetarian dish of Emperor's dum biryani
0:13:06 > 0:13:11served with home-made paneer bhurji, kachumba
0:13:11 > 0:13:15spinach pakoras and a sweet lassi.
0:13:25 > 0:13:29Well, visually, it's a real treat and great textures.
0:13:29 > 0:13:31I think, beautiful rice.
0:13:31 > 0:13:32I love the paneer.
0:13:32 > 0:13:36The lassi is really delicious but I'd love a bit more fire,
0:13:36 > 0:13:38bit more spice, bit more heat.
0:13:39 > 0:13:41I think the whole thing is fantastic.
0:13:41 > 0:13:43You've made your own paneer and I love the flavour of it.
0:13:43 > 0:13:45The biryani has got free flowing rice
0:13:45 > 0:13:47and you can taste all the vegetables.
0:13:47 > 0:13:49There is a little bit of spice to it.
0:13:49 > 0:13:51Your kachumba is nice.
0:13:51 > 0:13:52I admire all the work.
0:13:52 > 0:13:54- Thank you.- Incredible.- Thank you.
0:13:54 > 0:13:57That for me is a feast, visually and...
0:13:57 > 0:13:59eat-ily!
0:13:59 > 0:14:01It's absolutely beautiful.
0:14:01 > 0:14:03I love your biryani. I love how it goes sweet
0:14:03 > 0:14:06and then creeping up with a little bit of heat.
0:14:06 > 0:14:07I think it's fantastic.
0:14:10 > 0:14:13Such a relief that they liked it.
0:14:13 > 0:14:15I'm really happy. I'm really, really happy.
0:14:25 > 0:14:28Naval architect Alex has made ash-baked celeriac
0:14:28 > 0:14:33served with wild mushroom croquettes on goat's milk ricotta,
0:14:33 > 0:14:37whey-glazed carrots and pickled shallots,
0:14:37 > 0:14:38lemon and thyme emulsion
0:14:38 > 0:14:41and finished with a porter beer in malt sauce.
0:14:49 > 0:14:51I really like your carrots.
0:14:51 > 0:14:53And I like your veggie gravy.
0:14:53 > 0:14:56I'm afraid I didn't enjoy the celeriac.
0:14:56 > 0:15:01I don't think it's tasty enough to take prime position here.
0:15:01 > 0:15:05I'm afraid the balls with the creamy ricotta were a bit dry.
0:15:06 > 0:15:08So I didn't enjoy it. I'm sorry.
0:15:08 > 0:15:10It's OK.
0:15:11 > 0:15:13The huge amount of work in here.
0:15:13 > 0:15:18What you're attempting to do is bring flavour to the party.
0:15:18 > 0:15:21In doing so, the whole thing tastes of salt.
0:15:24 > 0:15:25I don't like those mushroom balls.
0:15:25 > 0:15:28However, I love everything else on that plate.
0:15:28 > 0:15:32I really like that big lump of celeriac with the saltiness.
0:15:32 > 0:15:34It's really salty and it's quite bitter.
0:15:34 > 0:15:37I like the sweet notes of shallot and especially that carrot.
0:15:37 > 0:15:39I love your sauce.
0:15:39 > 0:15:41I think you've been very clever, very daring.
0:15:41 > 0:15:45The older, more boring fellas, they didn't particularly enjoy it.
0:15:45 > 0:15:47The younger, trendier one,
0:15:47 > 0:15:49he liked it a lot!
0:15:49 > 0:15:51Thank you.
0:15:53 > 0:15:54A mixed bag.
0:15:54 > 0:15:56I think it's natural to be disappointed.
0:15:56 > 0:15:59I put in so much work but they're all fair comments.
0:16:06 > 0:16:10Yorkshire-based Sharon opted to make a pastry.
0:16:10 > 0:16:15Apple and blackberry tart served with fruit fool
0:16:15 > 0:16:17and a pear cider jelly.
0:16:19 > 0:16:22Obviously, I can see that you've stumbled with the challenge
0:16:22 > 0:16:25of producing a perfect little pastry case.
0:16:25 > 0:16:27And that is the challenge with pastry,
0:16:27 > 0:16:29it's very, very difficult to do.
0:16:29 > 0:16:31I hope the flavour is forgiving, therefore.
0:16:38 > 0:16:40I think your fool is delicious.
0:16:40 > 0:16:43The creaminess of it really tempers some of the acidity
0:16:43 > 0:16:46of the blackberry and the apple. However, I love the texture
0:16:46 > 0:16:50of blackberries and I think it's a shame you mushed them up with the apple.
0:16:50 > 0:16:52Therefore, the whole thing becomes a bit of a mush.
0:16:52 > 0:16:55It's a few notches beneath wonderful.
0:16:57 > 0:17:00Your pastry's very, very short. Very buttery and very, very crumbly
0:17:00 > 0:17:03and that's why your case is starting to disappear.
0:17:03 > 0:17:05My favourite thing on the plate is that perry jelly.
0:17:05 > 0:17:08The perry and the mint together is just really, really lovely.
0:17:08 > 0:17:09I love that.
0:17:09 > 0:17:11The taste of the pear and a bit of sharp and sourness
0:17:11 > 0:17:13and the mint is all really refreshing
0:17:13 > 0:17:16and it's lovely and cold against everything else.
0:17:16 > 0:17:18I like your flavours.
0:17:18 > 0:17:21My issue with all of this is its appearance.
0:17:21 > 0:17:23I just think the whole thing needs smartening up.
0:17:28 > 0:17:32I'm disappointed that I didn't produce what I have done at home
0:17:32 > 0:17:37but I think the judging was better than I expected.
0:17:40 > 0:17:43Call centre manager Billy is serving
0:17:43 > 0:17:49curried coconut and lime potato risotto with aubergine tempura,
0:17:49 > 0:17:53garnished with charred cauliflower and pineapple.
0:17:53 > 0:17:55Pineapple's interesting.
0:17:55 > 0:17:57Worrying, but I mean, you're the chef,
0:17:57 > 0:17:59I look forward to seeing if it works.
0:17:59 > 0:18:00Thank you.
0:18:08 > 0:18:11I'm not convinced that that dish is worth going vegetarian for.
0:18:11 > 0:18:13For me,
0:18:13 > 0:18:16that's chopped up potato with curry sauce thrown in.
0:18:16 > 0:18:17And then the pineapple...
0:18:17 > 0:18:20Which fortunately, I couldn't really taste.
0:18:22 > 0:18:24The food I've seen from you so far in the competition
0:18:24 > 0:18:28has been really big, very bold, very British and extremely classic.
0:18:28 > 0:18:29And here, you've gone right off piste
0:18:29 > 0:18:31and it doesn't suit you, Billy, I'm sorry.
0:18:31 > 0:18:34The potatoes are slightly undercooked because otherwise
0:18:34 > 0:18:35they wouldn't keep their shape.
0:18:35 > 0:18:37The aubergine fritters are a little bit greasy.
0:18:37 > 0:18:40The whole dish has not worked, I'm sorry to say.
0:18:40 > 0:18:41OK.
0:18:41 > 0:18:45You've got the texture of potato and a deep curry sauce.
0:18:45 > 0:18:48There's nothing else going on.
0:18:48 > 0:18:51But I think it also shows that what you love is meat and veg
0:18:51 > 0:18:53- and you're a bit lost here.- Yeah.
0:18:57 > 0:19:00I would have liked to have kept up at least the same standard
0:19:00 > 0:19:01as my first round.
0:19:01 > 0:19:06That's not been the case so I'll just need to take it on the chin.
0:19:12 > 0:19:16Mum of three Faye chose the pastry option.
0:19:16 > 0:19:19She's made a raspberry and chocolate tart,
0:19:19 > 0:19:23served with raspberry whipped cream, cobnut praline
0:19:23 > 0:19:26and a raspberry coulis.
0:19:36 > 0:19:38If I had my eyes closed,
0:19:38 > 0:19:42I would have absolutely no idea there is any chocolate on this plate.
0:19:42 > 0:19:45The flavour of the chocolate has completely evaporated
0:19:45 > 0:19:49because I'm not getting lovely, sweet, bitterness of chocolate,
0:19:49 > 0:19:52which would go perfectly with the sweetness of the raspberries.
0:19:52 > 0:19:55The thing is, the chocolate is there and you can just taste it,
0:19:55 > 0:19:57but there is something about the amount of acid in there
0:19:57 > 0:20:00which is just stripping your palate and taking away
0:20:00 > 0:20:01the flavour of the chocolate.
0:20:01 > 0:20:03I think it's a good-looking dish.
0:20:03 > 0:20:05I think it's a really tasty dish.
0:20:05 > 0:20:06I really like it.
0:20:08 > 0:20:10I love the chocolate and the pastry.
0:20:10 > 0:20:12I love the raspberry and the pastry.
0:20:12 > 0:20:14I like the cream. I think that's good work.
0:20:18 > 0:20:20Do I feel like I've done enough?
0:20:20 > 0:20:22I don't know. I really don't know.
0:20:22 > 0:20:24I couldn't call it at all.
0:20:24 > 0:20:27Hoping I get that little piece in the end.
0:20:31 > 0:20:35Last up is sound engineer Steve,
0:20:35 > 0:20:38who's made pea and ricotta tortellini
0:20:38 > 0:20:42served with pea and mint puree, pea shoots,
0:20:42 > 0:20:45topped with Parmesan cheese breadcrumbs
0:20:45 > 0:20:48and finished with a pea consomme.
0:20:50 > 0:20:53Very pretty, very elegant.
0:20:53 > 0:20:55I mean, visually, it's a masterpiece.
0:21:03 > 0:21:07Well, first of all, you present a dish which looks amazing.
0:21:07 > 0:21:11Second of all, you present a dish which, when you first eat it,
0:21:11 > 0:21:15is very, very subtle and then the little surprises start to come in
0:21:15 > 0:21:16which I very much liked.
0:21:16 > 0:21:19My favourite bit is the little bit of raw leek
0:21:19 > 0:21:21that just explodes in your mouth, and suddenly,
0:21:21 > 0:21:23you are walking through a garden.
0:21:23 > 0:21:26I think it's a great, great dish, I think it's delicious,
0:21:26 > 0:21:29I think it's well executed, I think it's very, very clever.
0:21:29 > 0:21:30Thank you.
0:21:30 > 0:21:32One of the great challenges in cooking
0:21:32 > 0:21:34is when you start with a number of ingredients
0:21:34 > 0:21:35and you bring them together,
0:21:35 > 0:21:38that A, they become something new, but also,
0:21:38 > 0:21:42you can still taste those individual ingredients.
0:21:42 > 0:21:46You can get the pea, you've got the consomme,
0:21:46 > 0:21:48there's a little crunch of the bread.
0:21:48 > 0:21:49The pasta is cooked beautifully.
0:21:49 > 0:21:53It's everything that it was visually and more, because it's original.
0:21:56 > 0:21:58That is stunning.
0:21:58 > 0:22:00Mate, believe me when I say
0:22:00 > 0:22:07that could be on the menu in many of the top restaurants in Britain.
0:22:07 > 0:22:09- Thank you.- And I'm not kidding.
0:22:09 > 0:22:12Mate, I look at you, you're scruffy, you're not very good looking,
0:22:12 > 0:22:15but we've found something you're good at!
0:22:20 > 0:22:23Hopefully, I haven't set the bar a bit high for myself now!
0:22:23 > 0:22:27It was really good, obviously, and a massive confidence boost
0:22:27 > 0:22:30and I'm sort of expecting to be grinning most of the day now.
0:22:33 > 0:22:35We now have to make a decision.
0:22:35 > 0:22:38So what we are going to do now is ask you to step outside
0:22:38 > 0:22:40and as soon as we've made our decision, we'll call you back in.
0:22:40 > 0:22:41Thanks very much indeed.
0:22:46 > 0:22:50A good day. We did eat well with Mr Sitwell.
0:22:50 > 0:22:51Thank you.
0:22:51 > 0:22:54- Genius.- Nice to talk to you, see you later.
0:22:57 > 0:22:58He called me a genius!
0:23:01 > 0:23:03We have a star today, definitely.
0:23:03 > 0:23:04Not half!
0:23:04 > 0:23:06Steve really did show us what he's all about.
0:23:06 > 0:23:10If I didn't know better, I'd say he was a professional chef!
0:23:10 > 0:23:12The guy is incredible.
0:23:12 > 0:23:15- Any other favourites?- Oh, Saliha.
0:23:15 > 0:23:19Saliha, the biryani was brilliant.
0:23:19 > 0:23:23I love Saliha's food, I really do, I think it's fantastic.
0:23:23 > 0:23:27We had a bit of a disaster today, Gregg, from Billy, unfortunately.
0:23:27 > 0:23:31What's happened on this brief is we took away Billy's meat and fish,
0:23:31 > 0:23:34and that really left him struggling.
0:23:34 > 0:23:38And that struggle resulted in a dish that wasn't good at all.
0:23:38 > 0:23:39It didn't work, John.
0:23:39 > 0:23:41It simply didn't work.
0:23:41 > 0:23:46That leaves us with a discussion now of Sharon, Alex and Faye.
0:23:46 > 0:23:50Alex's food has continuously been different.
0:23:50 > 0:23:53I liked that celeriac that looked like blackened cod.
0:23:53 > 0:23:56You weren't sure. William didn't like it at all.
0:23:56 > 0:24:00I liked the flavours that he developed. I loved the porter sauce.
0:24:00 > 0:24:02I liked the carrots, loved the little bits of shallot.
0:24:02 > 0:24:05For me, that celeriac was way too salty
0:24:05 > 0:24:07and so was the goat's curd,
0:24:07 > 0:24:10and it overpowered the rest of the dish.
0:24:10 > 0:24:13I still have a question mark over the flavour of his food.
0:24:13 > 0:24:15I'd be so disappointed to leave today.
0:24:15 > 0:24:17I always said that I wanted to get to the quarterfinals,
0:24:17 > 0:24:19but now I'm here, I just want to get to the next round.
0:24:19 > 0:24:21I liked Sharon's flavours.
0:24:21 > 0:24:26I liked the fact that Sharon's tart wasn't sweet but tart.
0:24:26 > 0:24:28I'm surprised how deep the flavour there was
0:24:28 > 0:24:29because she mushed it all up.
0:24:29 > 0:24:32There's something quite intriguing about Sharon,
0:24:32 > 0:24:33the way that she thinks.
0:24:33 > 0:24:36Her thought process is very different from the other cooks in the room.
0:24:36 > 0:24:38If they were to put me through today,
0:24:38 > 0:24:41I would feel grateful for them seeing something in me
0:24:41 > 0:24:45and having faith that I can produce what they think I need to.
0:24:45 > 0:24:47Faye made us a raspberry and chocolate tart
0:24:47 > 0:24:50where William couldn't taste the chocolate.
0:24:50 > 0:24:52I on the other hand could taste the chocolate.
0:24:52 > 0:24:56It was a bit homely but I think Faye is a very, very clever cook
0:24:56 > 0:24:59and she understands how food works.
0:25:00 > 0:25:02I think you can only take one step at a time,
0:25:02 > 0:25:04but if I don't go through today,
0:25:04 > 0:25:07I will be absolutely gutted. Absolutely gutted.
0:25:07 > 0:25:10I don't feel ready. I don't feel ready to go home.
0:25:10 > 0:25:12We are definitely taking two, right?
0:25:12 > 0:25:15Who else is good enough to go into knockout week?
0:25:15 > 0:25:16That's the question.
0:25:27 > 0:25:28Some extraordinary cooking.
0:25:30 > 0:25:35We've decided that three of you are going through to knockout week.
0:25:38 > 0:25:41The first contestant...
0:25:41 > 0:25:43going through to knockout week...
0:25:47 > 0:25:48..is Steve.
0:25:50 > 0:25:51Congratulations, sir.
0:25:51 > 0:25:53Great food, Steve.
0:25:54 > 0:25:57The second contestant...
0:25:57 > 0:25:59going through to knockout week...
0:26:02 > 0:26:05..is Saliha.
0:26:05 > 0:26:07Well done.
0:26:09 > 0:26:10Thank you.
0:26:13 > 0:26:17The third and final contestant going through is...
0:26:24 > 0:26:26..Faye.
0:26:28 > 0:26:29- Very well done.- Thank you.
0:26:29 > 0:26:31Alex, I'm sorry, mate.
0:26:31 > 0:26:33Billy.
0:26:33 > 0:26:34Sharon, I'm sorry.
0:26:34 > 0:26:36Almost, not quite.
0:26:37 > 0:26:38Well done.
0:26:38 > 0:26:40Well done, guys.
0:26:42 > 0:26:45I'm a little bit disappointed not to be carrying on
0:26:45 > 0:26:49fun cooking in the MasterChef kitchen, but I certainly intend
0:26:49 > 0:26:53to create that same fun in my kitchen at home.
0:26:53 > 0:26:56I guess I was a bit too avant-garde today.
0:26:56 > 0:26:57Shouldn't have cooked with ash.
0:26:57 > 0:26:59What was I thinking? What was I thinking?
0:26:59 > 0:27:02I should have cooked a tart. It was a crowd pleaser.
0:27:02 > 0:27:05You know, it's a once-in-a-lifetime opportunity
0:27:05 > 0:27:07to do something like this,
0:27:07 > 0:27:10so I've loved my time, really, really enjoyed it.
0:27:10 > 0:27:12Sad to be leaving.
0:27:18 > 0:27:21I still haven't quite comprehended what's happening and that it's true.
0:27:21 > 0:27:25Right now, it feels like I'm on a different planet.
0:27:25 > 0:27:28I'm absolutely elated. I can't wait to ring my husband.
0:27:28 > 0:27:30He's going to be absolutely over the moon.
0:27:30 > 0:27:34My mum, my family, they are just going to be blown away by it.
0:27:36 > 0:27:38I reckon I might be celebrating, yeah.
0:27:38 > 0:27:40My wife don't finish work until quite late
0:27:40 > 0:27:43so there will be a lot of sitting around, waiting for her to get home!
0:27:45 > 0:27:48Next week, eight more cooks battle it out
0:27:48 > 0:27:51for a place in the quarter-finals.
0:27:53 > 0:27:55It's easy. It's like cooking at home.
0:27:59 > 0:28:03Cheesy oat custard porridgy prawns, it's just not right.
0:28:04 > 0:28:07Really light, really sweet, it's great.
0:28:08 > 0:28:10(Can we eat the leftovers?)