0:00:02 > 0:00:06MasterChef is back, searching for the country's best amateur cook.
0:00:07 > 0:00:08Come on!
0:00:08 > 0:00:09HE COUGHS
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 > 0:00:22It'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 > 0:00:31Absolutely beautiful.
0:00:31 > 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.
0:00:49 > 0:00:54These eight amateur cooks all aspire to become MasterChef champion.
0:00:56 > 0:01:00But only three will make it through to Friday's quarterfinal.
0:01:05 > 0:01:08Being here on MasterChef is pretty awesome.
0:01:08 > 0:01:10I can be very competitive.
0:01:10 > 0:01:11Bring it.
0:01:13 > 0:01:15Right now, I feel absolutely petrified.
0:01:15 > 0:01:17But I'm also raring to go.
0:01:19 > 0:01:21I think I'm very good at my cooking. Very good.
0:01:21 > 0:01:23And that's the reason I'm here.
0:01:24 > 0:01:26I push myself very much.
0:01:27 > 0:01:29Now I'm here,
0:01:29 > 0:01:31I just can't wait to get cooking.
0:01:50 > 0:01:53Welcome to the MasterChef kitchen.
0:01:54 > 0:01:57Your first test is the market test.
0:01:58 > 0:02:00You'll have ten minutes to choose your ingredients,
0:02:00 > 0:02:04and one hour and 20 minutes to cook your one plate of food.
0:02:04 > 0:02:07Ladies and gentlemen, to market.
0:02:13 > 0:02:16In today's market, the fish section
0:02:16 > 0:02:20includes prawns, salmon and mackerel.
0:02:20 > 0:02:25And in the meat section, chicken legs, quail and lamb rump.
0:02:27 > 0:02:31As well as a wide selection of fruit and vegetables.
0:02:33 > 0:02:35Thinking of something on the spot, under pressure,
0:02:35 > 0:02:36is freaking me out a bit!
0:02:36 > 0:02:39But, I don't know, we'll see what happens.
0:02:39 > 0:02:41Bit of a plan in my head,
0:02:41 > 0:02:43and the rest of it I'll make up as I go along.
0:02:44 > 0:02:46I've got something.
0:02:46 > 0:02:48It's a bit risky, but I'm going to take the risk.
0:02:49 > 0:02:52I think I'm going to do some sort of prawn pasta.
0:02:52 > 0:02:55I'm going to make the pasta myself, and hopefully all goes well.
0:02:55 > 0:02:57Um... Oregano!
0:02:59 > 0:03:03If they can hold their nerve, they're going to be absolutely fine.
0:03:03 > 0:03:07But I tell you what, this is a nerve-racking round.
0:03:07 > 0:03:08Without good choosing,
0:03:08 > 0:03:10there's no decent doing and there's no great chewing.
0:03:12 > 0:03:14I'm happy with what I've got.
0:03:14 > 0:03:16Hopefully it will all work out good.
0:03:17 > 0:03:21Yeah, I can do this. It's easy. It's like cooking at home.
0:03:23 > 0:03:24I think I'm OK with this one.
0:03:24 > 0:03:26I'm just worrying about the time, already.
0:03:30 > 0:03:32This round is really important,
0:03:32 > 0:03:36because, at the end of it, three of you will be going home.
0:03:38 > 0:03:40One hour, 20 minutes, one plate of food.
0:03:41 > 0:03:42Let's cook.
0:03:55 > 0:03:5950-year-old Richard works for an energy company,
0:03:59 > 0:04:02and loves to cook for his wife and three children.
0:04:03 > 0:04:07I can fillet fish, I can do meat, I can do veg.
0:04:08 > 0:04:12Desserts aren't a huge strong point, but I do cook them.
0:04:12 > 0:04:15So, yeah, I think I've got the skill set to sort of cope with this.
0:04:17 > 0:04:19Richard, why are you here on MasterChef?
0:04:19 > 0:04:22I guess my kids put me up to it, particularly my daughter.
0:04:22 > 0:04:24She reckons I cook the best pizzas in the world.
0:04:24 > 0:04:26She said, "Dad, you should do it, you should do it!"
0:04:26 > 0:04:28- So here I am.- What are you making?
0:04:28 > 0:04:29I am going to make Moroccan chicken
0:04:29 > 0:04:33with home-made harissa sauce, flatbreads and spiced couscous.
0:04:33 > 0:04:36I want to eat this, mate. Well done.
0:04:36 > 0:04:37Cheers.
0:04:40 > 0:04:44Richard's chicken with couscous and harissa sounds pretty tasty.
0:04:44 > 0:04:47I'll be impressed if he can make harissa without a recipe...
0:04:49 > 0:04:51..his own flatbreads without a recipe.
0:04:51 > 0:04:54But presentation from Richard is going to be quite difficult.
0:04:54 > 0:04:58How is he going to make it look wonderful?
0:04:58 > 0:04:59HE COUGHS
0:04:59 > 0:05:02Well, you can't say it's got chilli in and not make it chilli.
0:05:07 > 0:05:11Leicester-based Visha was born in Tanzania,
0:05:11 > 0:05:14and gets her love of food from her Indian parents.
0:05:17 > 0:05:20Indian cooking is where I'm very, very strong.
0:05:20 > 0:05:23The flavours, I know them down to a T.
0:05:24 > 0:05:26I can cook it blind if I have to.
0:05:28 > 0:05:30And I know the results will be amazing.
0:05:33 > 0:05:40I am making you a chicken leg with a garlic and Scotch bonnet paste.
0:05:40 > 0:05:44I'm serving that with lentils in a tomato sauce, with lime on it.
0:05:44 > 0:05:45I am going to use a paste
0:05:45 > 0:05:48of cinnamon, coriander seeds and star anise.
0:05:48 > 0:05:51And I'm going to put that in butter and make potato fondants.
0:05:51 > 0:05:53Visha! Big flavours.
0:05:53 > 0:05:56- Can you balance them? - Of course I can.
0:05:59 > 0:06:01Taking a potato fondant and spicing it,
0:06:01 > 0:06:03I think it's actually quite clever.
0:06:03 > 0:06:05It could be really lovely.
0:06:05 > 0:06:08But star anise and potatoes?
0:06:08 > 0:06:09Crikey!
0:06:10 > 0:06:1246-year-old Lindsey...
0:06:13 > 0:06:15..lives in Newbury,
0:06:15 > 0:06:19and started cooking from a young age with her parents and grandfather.
0:06:20 > 0:06:22I'd say I'm very competitive.
0:06:23 > 0:06:25Not just with other people, but with myself.
0:06:27 > 0:06:30I compete against myself all the time.
0:06:30 > 0:06:33If I'm not happy that it's the best, then I'll start again.
0:06:35 > 0:06:37Lindsey, what are you making for us?
0:06:37 > 0:06:41Some lamb with fennel and garlic,
0:06:41 > 0:06:44mashed potato with sage and Parma ham.
0:06:44 > 0:06:47And cauliflower cheese.
0:06:47 > 0:06:49- Watch that pot!- Yeah... Oh.
0:06:49 > 0:06:50Ha!
0:06:50 > 0:06:53That's what happens, you see, when I get distracted.
0:06:53 > 0:06:55Are you OK? You look slightly nervous.
0:06:55 > 0:06:57I only get nervous around good-looking man.
0:06:57 > 0:06:58- LAUGHING:- Oh, no!
0:06:58 > 0:07:00Lindsey, the pot, for a second time!
0:07:01 > 0:07:03Oh, dear!
0:07:03 > 0:07:04Shall I go home now?!
0:07:10 > 0:07:14Lindsey has got all the flavours of a Sunday roast.
0:07:14 > 0:07:18There's a lot going on on that plate.
0:07:18 > 0:07:21But how is she going to make it look vibrant and exciting?
0:07:23 > 0:07:2430 minutes gone, guys.
0:07:26 > 0:07:30Lawrentino grew up in a large Filipino family,
0:07:30 > 0:07:33and has been cooking since he was four years old.
0:07:34 > 0:07:36I think my food is great.
0:07:36 > 0:07:38I've got the belly to prove it, so...!
0:07:40 > 0:07:45Lawrentino, cos he's cooked the prawns whole in their shells
0:07:45 > 0:07:48in a sauce of coconut milk with lemon grass, ginger and chilli...
0:07:50 > 0:07:52..it may not be the prettiest dish in the world,
0:07:52 > 0:07:55but I think it's going to be really, really tasty.
0:07:57 > 0:07:59- Lawrentino, interesting name. - Thank you.
0:07:59 > 0:08:00Are you an interesting cook?
0:08:00 > 0:08:02I try to be.
0:08:02 > 0:08:04What sort of cooking do you do at home?
0:08:04 > 0:08:07Combination of everything. My family are originally from the Philippines.
0:08:07 > 0:08:08I do a lot of Filipino cooking.
0:08:08 > 0:08:11My grandparents taught me everything that they know.
0:08:11 > 0:08:13You've been brought up with really good food -
0:08:13 > 0:08:14I'm just beginning to get really excited.
0:08:14 > 0:08:18Pretty much. So I'm quite optimistic of what I'm making now as well.
0:08:22 > 0:08:2522-year-old Nathan works as a dog handler,
0:08:25 > 0:08:28but dreams of becoming a Michelin-starred chef.
0:08:28 > 0:08:33I work all day and then, as soon as I get in, I'm cooking all night.
0:08:33 > 0:08:36I've cooked for few different people now, a few friends.
0:08:36 > 0:08:38They've said it tastes as good as it looks, so...
0:08:38 > 0:08:41I'm pretty confident in my cooking.
0:08:42 > 0:08:43Nathan, what are you cooking?
0:08:43 > 0:08:47A minted crust lamb, fondant potatoes, Madeira sauce.
0:08:47 > 0:08:49I'm going to do some shaved truffle
0:08:49 > 0:08:51and I'm going to put it with the lamb. A bit risky, but...
0:08:51 > 0:08:55Mate, for a self-taught young cook, that's very ambitious.
0:08:55 > 0:08:58- Hopefully it works! - Look forward to it, mate.- Thanks.
0:09:01 > 0:09:03Nathan's put crust across the top of that lamb.
0:09:03 > 0:09:06But the crust is sitting on top of fat.
0:09:06 > 0:09:10So when the lamb is sliced, you'll have a layer of crust - delicious -
0:09:10 > 0:09:14a piece of lamb - delicious -
0:09:14 > 0:09:16and in the middle, a big lump of fat...
0:09:17 > 0:09:19..which is not delicious.
0:09:23 > 0:09:25- Argh! - Such a great game. Use your fingers.
0:09:25 > 0:09:27Quick, get the flour round the side.
0:09:27 > 0:09:29Get it round the side, get it in there.
0:09:29 > 0:09:31Just wash your hands afterwards.
0:09:34 > 0:09:37Bosnian-born Ilda discovered a passion for food
0:09:37 > 0:09:41when she moved to the UK seven years ago.
0:09:41 > 0:09:42I am naturally competitive.
0:09:43 > 0:09:45I'm a bit of a perfectionist.
0:09:45 > 0:09:47I never give up.
0:09:47 > 0:09:50I would love to get as far as I can.
0:09:50 > 0:09:54But the competition is tough, so we'll see how it goes.
0:09:56 > 0:10:00Ilda's promising us a butternut squash ravioli.
0:10:00 > 0:10:05Inside she has got paprika, nutmeg and cumin, all together.
0:10:05 > 0:10:06I hope it works.
0:10:08 > 0:10:10One hour's gone!
0:10:11 > 0:10:13You've got just 20 minutes left!
0:10:17 > 0:10:21Leeds-based Danielle was taught to cook by her dad...
0:10:22 > 0:10:25..and dreams of one day owning a street food truck.
0:10:28 > 0:10:30I feel like my nerves potentially could get in the way.
0:10:30 > 0:10:32I'm going to have to sort of channel them
0:10:32 > 0:10:33and try to just stay calm.
0:10:37 > 0:10:39Take some deep breaths - five, four, three, two, one -
0:10:39 > 0:10:41and just go for it and see what happens.
0:10:44 > 0:10:46I'm doing some sort of, like,
0:10:46 > 0:10:48Asian inspired mackerel flat bread wraps
0:10:48 > 0:10:52with some pickled onions and some crispy kale.
0:10:52 > 0:10:54I haven't eaten anything like this.
0:10:54 > 0:10:56- I don't think anyone has! - But you interest me.
0:10:56 > 0:10:58Oh, gosh. All right, OK. Thank you.
0:11:04 > 0:11:06It could be a fish taco...
0:11:08 > 0:11:09..and that could be wonderful!
0:11:11 > 0:11:13I hope the dish works for her
0:11:13 > 0:11:17otherwise we'll have a mackerel and pickled onion sandwich.
0:11:17 > 0:11:2122-year-old Will is a fundraiser for the law faculty
0:11:21 > 0:11:23at Cambridge University.
0:11:23 > 0:11:25Normally, I do like to plan out my recipes,
0:11:25 > 0:11:28I like to have an idea of what I'm going to do.
0:11:28 > 0:11:32I think I'm able to pick myself up if things go wrong
0:11:32 > 0:11:35but I do like to have a plan at the beginning at least.
0:11:36 > 0:11:37What are you making right now?
0:11:37 > 0:11:41Well, I'm going to do a ricotta and spinach ravioli
0:11:41 > 0:11:44and that's going to be served with a tomato sauce
0:11:44 > 0:11:46and deep-fried prawns.
0:11:46 > 0:11:48Fine, OK. I've never had... Listen, I've had a fried prawn.
0:11:48 > 0:11:51I've had ravioli. I've never had those two combined.
0:11:51 > 0:11:53Well, who knows? It might be delicious.
0:11:53 > 0:11:55- But you don't know yet, do you? - No, no idea.
0:11:55 > 0:11:58I don't make ravioli very often, I don't make fried prawns very often
0:11:58 > 0:11:59so it's all an experiment.
0:11:59 > 0:12:01You're not filling me with confidence.
0:12:01 > 0:12:02Do you want to sell it a bit bigger?
0:12:02 > 0:12:05It's going to be delicious, Gregg, you're going to love it.
0:12:05 > 0:12:07- Thank you, Will! - Thank you very much.
0:12:09 > 0:12:12Couldn't find any breadcrumbs so I'm doing oats on my deep-fried prawns.
0:12:15 > 0:12:16Will says he's experimental.
0:12:16 > 0:12:17Fantastic!
0:12:18 > 0:12:23But the first round of MasterChef, you're experimenting, that's a risk.
0:12:23 > 0:12:25I hope that's a calculated risk, for his sake.
0:12:26 > 0:12:29I am feeling a little bit pushed for time
0:12:29 > 0:12:33but I think it's plausible that I might get it done.
0:12:33 > 0:12:36Guys, listen up, you have just five minutes.
0:12:43 > 0:12:45Too rare. Too rare.
0:12:48 > 0:12:51Yeah, my presentation's not the best, but we'll see.
0:12:51 > 0:12:53I'm very happy.
0:12:53 > 0:12:56I hope the flavours are exactly how I expect them to be.
0:12:56 > 0:12:5990 seconds to finish up!
0:13:02 > 0:13:05Doesn't look pretty but it tastes, well...
0:13:10 > 0:13:13Ladies and gentlemen, that is it, that's time up.
0:13:18 > 0:13:21Well done, everybody. Well done, everybody.
0:13:23 > 0:13:25(Can we eat the leftovers?)
0:13:29 > 0:13:32Lawrentino, up you come, my friend.
0:13:34 > 0:13:39London Underground worker Lawrentino chose the tiger prawns
0:13:39 > 0:13:44and cooked them in coconut milk, ginger and garlic,
0:13:44 > 0:13:47with boiled rice and sliced mango.
0:13:47 > 0:13:50There's something missing off that plate, which I'm really sad about.
0:13:50 > 0:13:54The sauce you cooked the prawns in, I tasted in the pan.
0:13:54 > 0:13:56It is delicious, and it's gone.
0:14:06 > 0:14:09Rice is nicely cooked, prawns well cooked,
0:14:09 > 0:14:11your flavour balance is great.
0:14:11 > 0:14:15My issue is there's not a great deal of process and cookery skill
0:14:15 > 0:14:17there to judge you on.
0:14:18 > 0:14:21You're cooking is sound but the sauce is now gone
0:14:21 > 0:14:24which is a real shame cos I want that sauce with my rice.
0:14:29 > 0:14:31First round was pretty intense.
0:14:33 > 0:14:34I got the flavours right.
0:14:34 > 0:14:37It's just all about showing them more of what I'm capable of.
0:14:37 > 0:14:39INDISTINCT
0:14:39 > 0:14:41Yeah, that was tough.
0:14:45 > 0:14:49NHS project manager Danielle's pan-fried mackerel
0:14:49 > 0:14:55with pickled onion, spring onion, chilli, crispy kale and yoghurt
0:14:55 > 0:14:57is served on a flat bread.
0:14:58 > 0:15:01It's beyond my powers of description.
0:15:01 > 0:15:02I've never seen anything like it.
0:15:02 > 0:15:06- It's fish on a flat bread with some crispy cabbage.- Oh, God.
0:15:13 > 0:15:16I don't mind it at all. You've cooked the fish OK.
0:15:16 > 0:15:18There's raw spring onion in there which gives heat,
0:15:18 > 0:15:20and chilli that gives heat.
0:15:20 > 0:15:23Some of your crispy cabbage has gone so crispy...
0:15:23 > 0:15:26What's that? Burnt.
0:15:26 > 0:15:28- It's burnt.- Yeah.
0:15:29 > 0:15:32You know how to make things but you've got to find a different way
0:15:32 > 0:15:35- to put them on a plate, Danielle. - Yeah.
0:15:35 > 0:15:38And I'd suggest probably not from the top of a stepladder.
0:15:42 > 0:15:44It looked really random. As I was plating it up, I was, like,
0:15:44 > 0:15:46"This is a mess! What are you doing?"
0:15:46 > 0:15:49But, yeah, we'll see. We'll see what happens.
0:15:49 > 0:15:52Oh, my God.
0:15:52 > 0:15:53Thank God it's over.
0:15:55 > 0:16:01University fundraiser Will has served ricotta and spinach ravioli
0:16:01 > 0:16:03with a tomato sauce
0:16:03 > 0:16:06and prawns coated in crispy oats.
0:16:06 > 0:16:07Prawn in oats.
0:16:07 > 0:16:09- Oh, yes.- That classic combination.
0:16:09 > 0:16:13I have never had a plate of ravioli with prawns on top.
0:16:13 > 0:16:14Me neither.
0:16:21 > 0:16:24Struggling to get on with this one, Will, I'm afraid.
0:16:25 > 0:16:26Prawn and oats,
0:16:26 > 0:16:27I'm struggling with,
0:16:27 > 0:16:32cos I feel like someone's dropped some crustacea in my porridge.
0:16:32 > 0:16:34The ravioli itself is lacking in flavour.
0:16:34 > 0:16:36It's lacking seasoning.
0:16:37 > 0:16:41The combination of ricotta cheese and prawn,
0:16:41 > 0:16:43which has been coated in oats,
0:16:43 > 0:16:45I find quite disturbing.
0:16:45 > 0:16:49Cheesy oat custard porridgey prawns with tomato sauce,
0:16:49 > 0:16:51it's just not right.
0:16:53 > 0:16:56I don't think I've really shown my full potential.
0:16:56 > 0:16:58I think I'm certainly capable of more.
0:17:00 > 0:17:04Psychology student Ilda has also made ravioli.
0:17:04 > 0:17:07Hers are filled with spiced butternut squash
0:17:07 > 0:17:11and served with a red pepper and butter sauce.
0:17:18 > 0:17:21I like the buttery sauce with the sweet peppers across the top
0:17:21 > 0:17:24but there isn't a great deal of flavour inside that ravioli.
0:17:24 > 0:17:28I feel they must have split and water rushed in.
0:17:29 > 0:17:33Your butter sauce is tasty but the filling for the ravioli needs to be
0:17:33 > 0:17:37more generous, and across the top of that you need salty Parmesan cheese.
0:17:50 > 0:17:53Housewife Lindsey chose the lamb rump and served it
0:17:53 > 0:17:56with sage and Parma ham mash,
0:17:56 > 0:18:01cauliflower cheese flavoured with mustard, olives and a port sauce.
0:18:08 > 0:18:10Your cauliflower cheese is cooked really nicely.
0:18:10 > 0:18:12I like the mustard through it.
0:18:12 > 0:18:15Your potato with the sage and ham is good.
0:18:15 > 0:18:17Your lamb is cooked quite nicely.
0:18:17 > 0:18:19You know how to make a sauce.
0:18:19 > 0:18:23Olives on the plate, they're really not necessary in any way whatsoever.
0:18:23 > 0:18:25OK.
0:18:25 > 0:18:27Far, far too much going on on that plate.
0:18:27 > 0:18:32However, all of those bits tasted individually,
0:18:32 > 0:18:33taste very, very good indeed.
0:18:37 > 0:18:40I will never ever sit on the sofa at home again
0:18:40 > 0:18:44and pass comment on what the guys and girls cook.
0:18:46 > 0:18:48It is so much easier from your own front room.
0:18:51 > 0:18:55Company director Visha's dish is chicken leg
0:18:55 > 0:18:58rubbed with a garlic and scotch Bonnet paste,
0:18:58 > 0:19:00lentils with coriander,
0:19:00 > 0:19:02and spiced fondant potatoes.
0:19:07 > 0:19:09Your flavours...
0:19:09 > 0:19:11are lovely. I think your use of star anise,
0:19:11 > 0:19:13giving those potatoes an aniseed flavour,
0:19:13 > 0:19:14is nothing short of inspired.
0:19:15 > 0:19:19However, that whole thing is going to be ruined if you serve us
0:19:19 > 0:19:21an undercooked chicken and raw lentils.
0:19:22 > 0:19:26There's flavours on this plate that I really like.
0:19:26 > 0:19:27The execution?
0:19:27 > 0:19:28Ahh...
0:19:28 > 0:19:30But the flavours? Yeah, yeah.
0:19:30 > 0:19:33You know how to flavour food, that's for sure.
0:19:36 > 0:19:39Ever since I've been cooking, I've never had undercooked chicken
0:19:39 > 0:19:41and that's just really annoyed me.
0:19:41 > 0:19:42So, yeah...
0:19:43 > 0:19:48Energy company worker Richard has served Moroccan spiced chicken
0:19:48 > 0:19:51with couscous, flatbreads,
0:19:51 > 0:19:55home-made harissa sauce, and coriander raita.
0:19:56 > 0:19:58Is the chicken dead yet?
0:19:58 > 0:20:00I just wanted to make sure it was cooked.
0:20:00 > 0:20:02There are ways, I'm sure you know, of checking whether a chicken
0:20:02 > 0:20:05- is cooked, without actually hacking at it.- Agreed.
0:20:10 > 0:20:14I don't know what you've used on the chicken skin but it's delicious.
0:20:14 > 0:20:16Your flatbreads are really tasty,
0:20:16 > 0:20:20your harissa has got a good bite of chilli on the background,
0:20:20 > 0:20:21your flavours are good, Richard.
0:20:23 > 0:20:25Mate, you're not the finished article
0:20:25 > 0:20:28- but you may well have the foundations.- Thank you.
0:20:33 > 0:20:36Presentation is always going to be a weakness with me,
0:20:36 > 0:20:38and it's something I'm going to have to work on.
0:20:41 > 0:20:44But to say the flavours are nice and it all married together,
0:20:44 > 0:20:45just amazing.
0:20:49 > 0:20:52Last up is dog handler Nathan.
0:20:52 > 0:20:56His lamb rump has a mint and basil crust
0:20:56 > 0:21:01and is served with fondant potatoes, roasted carrots, beetroots,
0:21:01 > 0:21:04and finished with a truffle and Madeira sauce.
0:21:04 > 0:21:08That crust that was on the top of the lamb now looks like
0:21:08 > 0:21:10some weird kind of stuffing mashed potato.
0:21:16 > 0:21:20You can't put crust on top of fat because the fat won't render.
0:21:20 > 0:21:23Your crust itself is really highly seasoned.
0:21:23 > 0:21:26It tastes to me of basil rather than of mint.
0:21:26 > 0:21:29I like your carrots, I quite like your sweet sauce,
0:21:29 > 0:21:31your fondant's cooked very, very nicely.
0:21:31 > 0:21:33The fact you got a truffle on there makes me happy
0:21:33 > 0:21:36but I think technically there's a few issues here.
0:21:37 > 0:21:39That sauce is too sweet, even for me.
0:21:39 > 0:21:41However, there are things on your plate I like.
0:21:41 > 0:21:43I like the meat. I like the potatoes.
0:21:43 > 0:21:45I like your crust. Like your carrots.
0:21:45 > 0:21:47It's not bad.
0:21:51 > 0:21:53Disappointed, still.
0:21:54 > 0:21:57I did a couple of things that I knew I shouldn't have done.
0:21:58 > 0:22:01I feel good as well cos, you know, I can learn from it.
0:22:05 > 0:22:07We tasted some good food today but, on the way,
0:22:07 > 0:22:09we also tasted some experimental stuff
0:22:09 > 0:22:12and some stuff which was quite adventurous.
0:22:14 > 0:22:18Richard presented me with some really strong flavours.
0:22:18 > 0:22:22In fact, I'd go so far to say Richard's was the tastiest dish
0:22:22 > 0:22:26in the room today. And I'd like to see Richard go through further.
0:22:27 > 0:22:30Lindsey, with her mustard cauliflower cheese,
0:22:30 > 0:22:32her piece of roast lamb,
0:22:32 > 0:22:35too much put on one plate. However, a good cook.
0:22:35 > 0:22:39Lindsey interests me enough for me to want to see her cook again.
0:22:40 > 0:22:43I like Nathan. Nathan with the lamb.
0:22:43 > 0:22:45Classic cooking. I think he's got real promise.
0:22:46 > 0:22:49I'm going to put a vote of no-confidence in for Will.
0:22:49 > 0:22:53Oh, mate, what was he thinking?
0:22:53 > 0:22:55I've learned something today - don't coat prawns in oats.
0:22:55 > 0:22:57It doesn't work.
0:22:57 > 0:23:00We have Will going home.
0:23:00 > 0:23:04We have Nathan, Lindsey and Richard going through to the next round.
0:23:04 > 0:23:07- Good.- And that now leaves us with the other four
0:23:07 > 0:23:10to work out who stays and who goes.
0:23:11 > 0:23:12Visha...
0:23:14 > 0:23:15..Lawrentino...
0:23:19 > 0:23:20..Ilda...
0:23:23 > 0:23:24..and Danielle.
0:23:37 > 0:23:40We said at the start of this that we'd only take five of you through
0:23:40 > 0:23:44to the next round, and that means three of you will be going home.
0:23:52 > 0:23:55The first person to leave us is Will.
0:23:56 > 0:23:59- Will, thanks very much indeed. - Thank you.- Thanks.
0:24:08 > 0:24:10The second person leaving us
0:24:10 > 0:24:11is Danielle.
0:24:11 > 0:24:13Danielle, thank you very much indeed.
0:24:19 > 0:24:21The third person leaving us...
0:24:28 > 0:24:30..is Ilda.
0:24:30 > 0:24:31Thank you.
0:24:37 > 0:24:40- WILL:- Obviously gutting to go out first but, you know,
0:24:40 > 0:24:43that's what happens when you don't cook the food you should be cooking.
0:24:43 > 0:24:45- ILDA:- Sad, obviously, that I'm going
0:24:45 > 0:24:49but other people were really good, like, other contestants.
0:24:49 > 0:24:52- DANIELLE:- I'd like to think I can do better.
0:24:52 > 0:24:55Bit disappointed but, yeah, I can relax now, have a glass of wine.
0:25:14 > 0:25:17You now, of course, get a chance to cook your own food.
0:25:17 > 0:25:21You're cooking for me, John, and a place in the quarterfinal.
0:25:22 > 0:25:25Do you know who else you're cooking for today?
0:25:25 > 0:25:29Two of the finalists from 2011,
0:25:29 > 0:25:31and the winner...
0:25:32 > 0:25:33..Tim Anderson...
0:25:35 > 0:25:36..Jackie Kearney...
0:25:38 > 0:25:40..and Sara Danesin.
0:25:42 > 0:25:46Your job today is to cook two courses in one hour and 15 minutes.
0:25:46 > 0:25:49Four plates of each course.
0:25:49 > 0:25:51We have three places in the quarterfinals to give
0:25:51 > 0:25:54which means, at the end of this, two of you will be going home.
0:25:55 > 0:25:57I wish you the very best of luck.
0:25:57 > 0:25:58Let's cook.
0:26:12 > 0:26:14These dishes that I making today,
0:26:14 > 0:26:16they have to be really good because
0:26:16 > 0:26:19every Filipino knows about these dishes.
0:26:20 > 0:26:22If they end up not being that good,
0:26:22 > 0:26:24I might not be able to get back into the Philippines,
0:26:24 > 0:26:25if ever I go to visit.
0:26:28 > 0:26:31The two dishes I'm going to be making for you both
0:26:31 > 0:26:33will be lumpiang Shanghai,
0:26:33 > 0:26:35which is a spring roll that's made with mince.
0:26:35 > 0:26:37The second course is chicken adobo,
0:26:37 > 0:26:40chicken that's been marinated in garlic and soya sauce
0:26:40 > 0:26:41and cooked in vinegar.
0:26:41 > 0:26:43Why these two dishes?
0:26:43 > 0:26:45We always serve them in family gatherings.
0:26:45 > 0:26:48They your go-to, will work, everybody loves dishes?
0:26:48 > 0:26:52Pretty much. I'm going to attempt to make the wrappers from scratch.
0:26:52 > 0:26:55Wow. You're actually going to make the spring roll wrappers yourself?
0:26:55 > 0:26:57- Yes.- Never had both of these dishes before.
0:26:57 > 0:27:00I've had a spring roll in my life, so I'm intrigued.
0:27:00 > 0:27:02I'm looking forward to you guys trying it.
0:27:06 > 0:27:11A chicken adobo sounds to me to be marinated chicken on rice.
0:27:11 > 0:27:15So I'm hoping it's got huge, zingy flavours, John,
0:27:15 > 0:27:17because it's going to be chicken on rice.
0:27:19 > 0:27:22What Lawrentino wants to do is show us some skill
0:27:22 > 0:27:24by making the spring roll wrappers himself.
0:27:27 > 0:27:29That, I think, is really risky.
0:27:31 > 0:27:32Come on, come on, come on.
0:27:37 > 0:27:39Oh...
0:27:39 > 0:27:41You have to make a decision soon.
0:27:41 > 0:27:43Just going to go for the back-up.
0:27:43 > 0:27:45So you've got some spring roll wrappers just in case?
0:27:45 > 0:27:48- Yes.- Perfect.
0:27:48 > 0:27:49There we go.
0:27:59 > 0:28:02Are you going to serve us up another culinary first,
0:28:02 > 0:28:04like diced chicken on the bone?
0:28:04 > 0:28:06Or are we going to have some decent presentation today?
0:28:06 > 0:28:08Surely it can only get better.
0:28:08 > 0:28:09What are you going to make for us?
0:28:09 > 0:28:11Pan-fried sea bass on chorizo potatoes
0:28:11 > 0:28:12with a salsa verde dressing.
0:28:12 > 0:28:14And your dessert is?
0:28:14 > 0:28:16Vanilla panna cotta with a strawberry sauce
0:28:16 > 0:28:17and a strawberry shortbread.
0:28:17 > 0:28:19What about a place in the quarterfinal?
0:28:19 > 0:28:21Oh, that would be incredible.
0:28:25 > 0:28:28I think because they are relatively simple, I think I have to nail them.
0:28:28 > 0:28:31I can't afford to cook the fish wrong.
0:28:31 > 0:28:33It lives or dies by that.
0:28:33 > 0:28:35And the same with the panna cotta.
0:28:36 > 0:28:38I like Richard's menu.
0:28:38 > 0:28:39Quite classic dishes
0:28:39 > 0:28:42but what he's got to do now is present them beautifully.
0:28:46 > 0:28:49I feel like it's more important for me than anyone who's here.
0:28:49 > 0:28:51I am young, I haven't really got a direction at the moment,
0:28:51 > 0:28:53I don't know what my plan is,
0:28:53 > 0:28:57so I'm hoping this is where I find my path, where I'm going.
0:28:59 > 0:29:00What are you making for us?
0:29:00 > 0:29:01Pan-fried king scallop,
0:29:01 > 0:29:05which is going to be on butternut squash and honey puree.
0:29:05 > 0:29:07To go on top of that, it's going to be a black pudding crumb,
0:29:07 > 0:29:11that's going to be served in a bit of a theatrical way, some dry ice.
0:29:11 > 0:29:13For the main, I'm going to do crusted lamb again.
0:29:13 > 0:29:15Hopefully, this time, I'm going to do it perfect.
0:29:15 > 0:29:18Quarterfinal place, Nathan, what would that mean to you?
0:29:18 > 0:29:22Everything. I want to go home and know that I'm coming back.
0:29:27 > 0:29:29Nathan has just covered his scallops in salt.
0:29:30 > 0:29:33He pan-fried as those scallops with that salt on,
0:29:33 > 0:29:35they are going to be salty.
0:29:36 > 0:29:39And I mean properly salty.
0:29:39 > 0:29:41Main course of crusted lamb?
0:29:41 > 0:29:45It's very similar to the dish he cooked in the first round.
0:29:47 > 0:29:49Didn't get the crust right. It fell off and it burnt.
0:29:51 > 0:29:55So, hopefully, he can correct those mistakes now in this round.
0:29:58 > 0:30:00Really happy to be here...
0:30:00 > 0:30:02especially after the last round I had.
0:30:04 > 0:30:05That was just horrendous.
0:30:06 > 0:30:09But I've had a word with myself and today the food will be good.
0:30:11 > 0:30:13Actually, the food will be excellent.
0:30:15 > 0:30:17Visha, what are you going to cook for us?
0:30:17 > 0:30:19Tilapia fish in coconut curry, Basmati rice,
0:30:19 > 0:30:21poppadoms from scratch.
0:30:21 > 0:30:24Along with that, you'll have a coriander and tamarind chutney.
0:30:24 > 0:30:27- And then for dessert? - A traditional Indian kheer -
0:30:27 > 0:30:29it's basically a rice pudding - and a pistachio wafer.
0:30:29 > 0:30:31Have you honestly... Have you timed this?
0:30:31 > 0:30:33I will be fine.
0:30:36 > 0:30:40Visha is promising us a piece of fish in a coconut curry,
0:30:40 > 0:30:44Basmati rice with lots and lots of sesame seeds,
0:30:44 > 0:30:46a kachumber and poppadoms.
0:30:48 > 0:30:53There is so much work going on there with Visha's main course,
0:30:53 > 0:30:56I'm worried she's not going to get it done on time.
0:30:57 > 0:30:59However, if Visha gets all that right,
0:30:59 > 0:31:01we are in for an Indian feast.
0:31:04 > 0:31:06Look at that!
0:31:06 > 0:31:08Somebody's made their own poppadoms.
0:31:09 > 0:31:11- Mad, right?- That's amazing!
0:31:18 > 0:31:19The competition is high...
0:31:21 > 0:31:25..and, therefore, I'm not leaving anything to chance.
0:31:25 > 0:31:27I keep wondering why I feel like
0:31:27 > 0:31:30I'm going to fall over then I think, "Oh, breathe!"
0:31:30 > 0:31:33If there wasn't any panicking, would it be MasterChef?
0:31:36 > 0:31:39Right, Lindsey, what are you going to cook for us?
0:31:39 > 0:31:42Pan-fried duck breast with a crispy chicken liver
0:31:42 > 0:31:46and a cherry and port sauce, pureed parsnips,
0:31:46 > 0:31:49roast potatoes and cavolo nero.
0:31:49 > 0:31:53Dessert is a raspberry souffle with iced berries,
0:31:53 > 0:31:55hot chocolate sauce and a shortbread.
0:31:55 > 0:31:57Why are you doing so much?
0:31:57 > 0:31:59Because I'm only here once.
0:31:59 > 0:32:02If it goes right, fantastic.
0:32:02 > 0:32:05If it goes wrong, I walk away saying I did my best.
0:32:05 > 0:32:06This means a hell of a lot to you, doesn't it?
0:32:06 > 0:32:08It does, it means everything.
0:32:08 > 0:32:10- Why?- Because...
0:32:10 > 0:32:13I've gone a bit quiet in life for the last few years
0:32:13 > 0:32:16and it's time for me to show and shine again.
0:32:21 > 0:32:23Lindsey's menu was really ambitious...
0:32:25 > 0:32:27..and I'm still concerned she's throwing too much at the plate.
0:32:32 > 0:32:3340 minutes gone.
0:32:51 > 0:32:55Well, since MasterChef, my life has changed a lot.
0:32:55 > 0:32:58I'm a chef consultant, I do recipe development,
0:32:58 > 0:33:00I run my dining club in York.
0:33:00 > 0:33:02All is well, really.
0:33:05 > 0:33:09It's been a long time since I was in MasterChef now.
0:33:09 > 0:33:12I'm still cooking my street food.
0:33:12 > 0:33:14I do a lot of events.
0:33:14 > 0:33:17Last year, I published my first vegan cookbook.
0:33:18 > 0:33:21I can't even remember my life before MasterChef.
0:33:21 > 0:33:24I've got the restaurant open, it's been open for about a year.
0:33:24 > 0:33:26It's really tough.
0:33:27 > 0:33:29On the other hand, it's great
0:33:29 > 0:33:32and it's really nice to see the place full of happy customers
0:33:32 > 0:33:35eating ramen and drinking beer.
0:33:39 > 0:33:40- Cheers!- Cheers!- Cheers!
0:33:40 > 0:33:42Glad to be back!
0:33:44 > 0:33:46Lawrentino, you've got five minutes.
0:33:51 > 0:33:54OK, Lawrentino's starter is lumpiang Shanghai.
0:33:54 > 0:33:58I guess it's kind of a spring roll thing.
0:33:59 > 0:34:01I'm hoping they're going to be nice and crispy
0:34:01 > 0:34:03with a really distinguishable filling.
0:34:04 > 0:34:06I don't want any of that indescribable mush
0:34:06 > 0:34:08going on in the middle.
0:34:09 > 0:34:11- GREGG:- You've got a little parcel of spring rolls.
0:34:11 > 0:34:14- It's like a present. - Just a little bit.
0:34:15 > 0:34:17- You're done, yeah?- I'm done.
0:34:17 > 0:34:19And your timing is superb.
0:34:19 > 0:34:20Thank you.
0:34:22 > 0:34:24Well done. Mate, that's good. I like that.
0:34:27 > 0:34:29- Hi, there.- ALL: Hi.
0:34:30 > 0:34:33- Thank you.- You're welcome.
0:34:35 > 0:34:38Today, I've made you a dish called lumpiang Shanghai.
0:34:38 > 0:34:42It's another version of spring roll but is made with minced pork.
0:34:42 > 0:34:43- Awesome, thank you.- Thanks.
0:34:48 > 0:34:51Looks great. It looks exactly how I hoped it would look.
0:34:57 > 0:34:59I can't taste very much out of this.
0:34:59 > 0:35:00The seasoning isn't there.
0:35:00 > 0:35:01I like the vinegar dip
0:35:01 > 0:35:04cos that's the only thing that's got a real punch.
0:35:04 > 0:35:05Also, I think he should have used
0:35:05 > 0:35:07a fattier mince cos the pork's a bit dry.
0:35:07 > 0:35:09The dish needs a kick, I think.
0:35:09 > 0:35:11It is missing oomph.
0:35:14 > 0:35:17They're quite tasty, aren't they? Those little lumpiang.
0:35:17 > 0:35:20I love the sharp vinegar dip.
0:35:20 > 0:35:22I don't care much for the burger sauce one.
0:35:22 > 0:35:24It actually tastes like a cheap burger sauce
0:35:24 > 0:35:26you'd get from a burger van.
0:35:28 > 0:35:31Mate, listen, love the look of the starters.
0:35:31 > 0:35:32Can you do the same with your main course?
0:35:32 > 0:35:35- Fingers hope...- Come on. - Fingers twisted.
0:35:38 > 0:35:40Then Lawrentino is making chicken adobo.
0:35:42 > 0:35:43Oh, no!
0:35:44 > 0:35:46- Filipino dish, right?- Yeah.
0:35:46 > 0:35:48I haven't had it in a long time.
0:35:48 > 0:35:52I'm looking forward to it just cos I haven't had it for so long.
0:35:52 > 0:35:54- MOANING:- Not happy with the crispiness...
0:35:54 > 0:35:57- What did you say? - I'm not happy with the crispiness.
0:35:57 > 0:35:59Are you sure you want to serve them if you're not happy?
0:35:59 > 0:36:00I won't have time to re-fry them.
0:36:00 > 0:36:01Don't you? Two minutes.
0:36:01 > 0:36:06- Two minutes?- Yeah, go on.- Get them back in!- Yeah, fry them.
0:36:06 > 0:36:09- Is it sizzling? - It's sizzling now.
0:36:15 > 0:36:17- Is that crispy?- Crispy enough.
0:36:19 > 0:36:22- You ready to go?- Yes.
0:36:22 > 0:36:23Thank you.
0:36:25 > 0:36:27Thanks, Lawrentino.
0:36:28 > 0:36:29- SARA:- Thank you.
0:36:32 > 0:36:35The next dish I'm serving you is chicken adobo,
0:36:35 > 0:36:38Thai jasmine rice served with nice, crispy garlic on top.
0:36:38 > 0:36:39Hope you enjoy.
0:36:39 > 0:36:41ALL: Thank you.
0:36:43 > 0:36:45Oh, no.
0:36:45 > 0:36:47That's not gone well for him, has it?
0:36:47 > 0:36:51I hope it tastes good because it certainly doesn't look good.
0:36:56 > 0:36:57The chicken's nicely cooked.
0:36:57 > 0:36:59It needs more sweetness from the onions,
0:36:59 > 0:37:01more salt from the soy sauce,
0:37:01 > 0:37:02it needs more acidity from the vinegar.
0:37:02 > 0:37:05He just needs to really not hold back with those flavours.
0:37:05 > 0:37:07This rice is cooked to despair.
0:37:07 > 0:37:11I think Lawrentino's had a bad day at the office here.
0:37:11 > 0:37:14I can see the old family recipe in there
0:37:14 > 0:37:16but I suspect he's not done it justice.
0:37:19 > 0:37:23That chicken dish from Lawrentino, the crispy skin is all greasy.
0:37:23 > 0:37:26The rice has been overcooked and I think the chicken's dry.
0:37:27 > 0:37:29That was very scary.
0:37:29 > 0:37:30Definitely very scary.
0:37:32 > 0:37:35Went quick, so quick.
0:37:38 > 0:37:41- Richard, three minutes, yes? - Yeah.- Is your fish not on yet?
0:37:41 > 0:37:43- No.- Fish is going on now, three minutes to go.
0:37:43 > 0:37:46Whoa, you are pushing it to the wire, aren't you?
0:37:48 > 0:37:50- TIM:- Richard's cooking pan-fried sea bass...
0:37:50 > 0:37:53- Not quite.- Patience, patience.
0:37:53 > 0:37:56..with chorizo potatoes and salsa verde,
0:37:56 > 0:37:58which sounds good.
0:38:00 > 0:38:04I mean, it sounds like flavourful, good food. But it is simple.
0:38:04 > 0:38:06He needs to nail those flavours with this
0:38:06 > 0:38:09and he needs to cook all that really well.
0:38:10 > 0:38:12- GREGG:- Very good. Bright green.
0:38:14 > 0:38:17- Off you go, Richard. Good job. - Well done, well done.
0:38:21 > 0:38:24You know, nice things but his presentation's non-existent.
0:38:25 > 0:38:28What I've served you today is pan-seared sea bass
0:38:28 > 0:38:30on chorizo potatoes with a salsa verde.
0:38:30 > 0:38:32- ALL: Thank you. - Hope you enjoy. Thank you.
0:38:41 > 0:38:43Some parts of it are cooked very nicely.
0:38:43 > 0:38:45I think there's a nice balance, actually.
0:38:45 > 0:38:48It's kind of rich, it's kind of sweet, it's kind of acidic.
0:38:48 > 0:38:51It's the burnt pieces which I find really surprising,
0:38:51 > 0:38:54which is a real shame because, actually,
0:38:54 > 0:38:56that salsa verde tastes pretty good.
0:38:56 > 0:38:59Nicely cooked fish, really well made salsa verde.
0:38:59 > 0:39:02However, he's burnt some of his chorizo
0:39:02 > 0:39:06and his presentation still leaves a lot to be desired.
0:39:09 > 0:39:1115 minutes for panna cottas, yeah?
0:39:11 > 0:39:12Yep, yep, yep.
0:39:14 > 0:39:17I hope there's going to be a nice wobble there.
0:39:18 > 0:39:21- TIM:- I think this is actually going to come down to presentation.
0:39:21 > 0:39:24Cos it can either look elegant and lovely...
0:39:26 > 0:39:28Yes, yes, yes!
0:39:28 > 0:39:32..or it can look very sad and boring, in a way.
0:39:32 > 0:39:33You've got 60 seconds.
0:39:40 > 0:39:42Come on, my friend, off you go! Good effort.
0:39:42 > 0:39:45I don't know what's shaking more, the panna cotta or you.
0:39:45 > 0:39:46At least it's shaking!
0:39:50 > 0:39:53- Thank you.- I've cooked for you vanilla panna cotta
0:39:53 > 0:39:56with a strawberry sauce, strawberry shortbread biscuit
0:39:56 > 0:39:58and strawberry decoration.
0:39:58 > 0:40:00- Thank you.- Thanks very much.
0:40:02 > 0:40:04There's a good wobble.
0:40:04 > 0:40:05Wobble, wobble, wobble.
0:40:05 > 0:40:07- Oh, yeah.- Yeah?
0:40:11 > 0:40:13The texture is there.
0:40:13 > 0:40:14He set it right,
0:40:14 > 0:40:16but there is no sugar.
0:40:16 > 0:40:18If you get a really nice bit of strawberry
0:40:18 > 0:40:21and not too much of the panna cotta, then...
0:40:24 > 0:40:26..the sweetness is there.
0:40:30 > 0:40:33It's not sweet. He's put no sugar in.
0:40:33 > 0:40:35He's forgotten the sugar.
0:40:38 > 0:40:41Shattered. That was intense.
0:40:41 > 0:40:43It was just unbelievably intense.
0:40:44 > 0:40:48I know exactly what went wrong, however it went wrong.
0:40:51 > 0:40:53- Nathan...- Yeah?- Four minutes.
0:40:55 > 0:40:58Nathan's got a taste of the sea.
0:40:58 > 0:41:01Scallops, butternut squash, black pudding crumb.
0:41:03 > 0:41:05Looking for good ingredients
0:41:05 > 0:41:07presented well on a plate there, aren't we, really?
0:41:09 > 0:41:1190 seconds.
0:41:12 > 0:41:14It's all going off, Nathan.
0:41:14 > 0:41:16The sound of moving dry ice.
0:41:26 > 0:41:29Yeah. It's magic!
0:41:29 > 0:41:31Brilliant. Absolutely brilliant. Off you go.
0:41:44 > 0:41:46That's so cool.
0:41:46 > 0:41:50- Wow.- I've cooked for you pan-seared king scallop which is sitting
0:41:50 > 0:41:53on butternut squash puree and black pudding crumb,
0:41:53 > 0:41:56some dry ice for theatrics.
0:41:56 > 0:41:57Thanks very much.
0:41:57 > 0:41:59- Hope you enjoy. - Looking forward to it.
0:42:03 > 0:42:05Definitely very theatrical.
0:42:10 > 0:42:13The scallop's overcooked. Mine's so tough I can barely cut into it.
0:42:13 > 0:42:15That squash puree, it doesn't work.
0:42:15 > 0:42:17That's not a flavour I like.
0:42:17 > 0:42:22I think he's trying to be too clever too soon perhaps.
0:42:22 > 0:42:24I think overall the dish...
0:42:24 > 0:42:26it doesn't really come together, not from me, anyway.
0:42:28 > 0:42:31It looks so good. It's so clever the way it's been presented.
0:42:31 > 0:42:33The issue is the salt around that scallop
0:42:33 > 0:42:35has made it hard as a bullet
0:42:35 > 0:42:39and that butternut squash puree's got way too much honey in it.
0:42:39 > 0:42:43Rack of lamb, macedoine potatoes - never heard of those -
0:42:43 > 0:42:47carrots, parsnips, rosemary and red wine sauce.
0:42:47 > 0:42:50Absolute classic French plate of food there.
0:42:50 > 0:42:53I hope the rack of lamb is cooked to perfection...
0:42:54 > 0:42:55..and well rested.
0:42:56 > 0:42:59I certainly don't want to see blood on the plate.
0:43:02 > 0:43:04Your crust is better, isn't it?
0:43:06 > 0:43:08Three minutes, Nathan.
0:43:11 > 0:43:14Not serving them? No?
0:43:14 > 0:43:16- They're not good enough. - Your sauce?
0:43:19 > 0:43:21Yes, happy?
0:43:22 > 0:43:23- Ready to go?- Yeah.
0:43:23 > 0:43:25Well done.
0:43:34 > 0:43:38I've cooked for you a minted, crusted rack of lamb
0:43:38 > 0:43:41and deep-fried macedoine potatoes with carrot puree
0:43:41 > 0:43:43and a rosemary and red wine sauce.
0:43:43 > 0:43:46I apologise because there was supposed to be some parsnip on there
0:43:46 > 0:43:50but I didn't feel it was good enough to put on the plate, so...
0:43:50 > 0:43:52- Thanks.- Thank you. - Thank you.
0:43:56 > 0:43:59This is the weirdest presentation I think I've ever seen.
0:44:01 > 0:44:04The lamb is...cooked all right.
0:44:04 > 0:44:07The crust is minty-ish flavour.
0:44:07 > 0:44:09The carrot puree, very plain.
0:44:09 > 0:44:11The lamb is beautifully cooked
0:44:11 > 0:44:14but it's let down by everything else on this plate.
0:44:16 > 0:44:17I think he's got great ambition
0:44:17 > 0:44:19but this main course isn't working for him.
0:44:19 > 0:44:21It's under seasoned and that lamb's not cooked enough.
0:44:26 > 0:44:29I'm glad I've done it but I'm not happy.
0:44:29 > 0:44:30I wanted a faultless dish
0:44:30 > 0:44:34and I think both of them weren't quite perfect.
0:44:36 > 0:44:38Two minutes.
0:44:41 > 0:44:43Oh, Visha's first course,
0:44:43 > 0:44:45lots of elements.
0:44:45 > 0:44:49We've got Tilapia coconut fish curry, sesame seed rice.
0:44:50 > 0:44:52- GREGG:- Cooked? - Yes, cooked.- Yeah!
0:44:52 > 0:44:54Kachumber - yum.
0:44:54 > 0:44:57And encapsulated tamarind chutney.
0:44:57 > 0:44:58That sounds interesting.
0:45:00 > 0:45:01It sounds really good.
0:45:03 > 0:45:05It sounds like a lot.
0:45:09 > 0:45:11- Can we go?- Yes, we can.
0:45:19 > 0:45:20Thank you.
0:45:21 > 0:45:24So today I'm serving you tilapia fish
0:45:24 > 0:45:26cooked in a coconut curry sauce,
0:45:26 > 0:45:29served with a home-made poppadom.
0:45:29 > 0:45:31- I hope you enjoy it.- Thank you. - Thank you.
0:45:39 > 0:45:43The fish is lovely and moist.
0:45:43 > 0:45:46It's the flavour that needs to sing and, boy, it sings.
0:45:46 > 0:45:49This is delicious. It's really, really good.
0:45:49 > 0:45:51The poppadom is really crunchy and substantial,
0:45:51 > 0:45:55the rice is nicely cooked. And the curry - the curry's great.
0:45:55 > 0:45:58- It's got bags of flavour. - This girl knows what she's doing.
0:45:59 > 0:46:01There's nothing subtle about that, is there?
0:46:01 > 0:46:04That is proper lip-smacking, tingling-of-your-mouth,
0:46:04 > 0:46:07cracking-your-teeth type curry, that is.
0:46:10 > 0:46:12Not good to take your eyes off something!
0:46:15 > 0:46:17Visha, you have four minutes, OK?
0:46:19 > 0:46:22I'm hoping that my wafer is going to crisp up.
0:46:22 > 0:46:23I think it's gone a bit spongy.
0:46:23 > 0:46:26You OK? You're putting yourself under too much pressure here.
0:46:26 > 0:46:28This means everything to me, that's why.
0:46:28 > 0:46:31Why don't you serve up the rice pudding and everything else?
0:46:31 > 0:46:33- OK, and I can wait for that. - All right?
0:46:36 > 0:46:40Visha's dessert is saffron-and-cardamom-infused rice pudding
0:46:40 > 0:46:43with pistachio wafers and saffron syrup.
0:46:43 > 0:46:45I love rice pudding.
0:46:45 > 0:46:47I'm really hoping that this is really over the top.
0:46:47 > 0:46:49Like, I want it to be really creamy.
0:46:51 > 0:46:53How are we doing?
0:46:58 > 0:47:00It's not crispy. I'll have to serve it.
0:47:00 > 0:47:03Do you really want to serve it, then, if it's not right?
0:47:03 > 0:47:04Um...
0:47:04 > 0:47:06no.
0:47:11 > 0:47:15Very nice! Are you ready? Visha, take it out!
0:47:15 > 0:47:17- Well done.- Thank you.- Well done.
0:47:25 > 0:47:27Thanks.
0:47:27 > 0:47:29- JACKIE GASPS - Gorgeous.
0:47:29 > 0:47:32So I'm saving you a traditional Indian kheer,
0:47:32 > 0:47:34which is literally rice pudding.
0:47:34 > 0:47:37I am so, so sorry that I wasn't able to serve the wafer,
0:47:37 > 0:47:38it just didn't crisp in time.
0:47:38 > 0:47:41- So I hope you enjoy the pudding. - ALL: Thank you.
0:47:49 > 0:47:52I really like this. It's super-creamy,
0:47:52 > 0:47:56GORGEOUS level of flavour of cardamom and saffron.
0:47:56 > 0:47:57I think this is delicious.
0:47:57 > 0:48:00The flavour is great, but a little bit more sugar
0:48:00 > 0:48:01would just sort of lift everything.
0:48:03 > 0:48:05It's beautifully spiced, and I like the saffron.
0:48:05 > 0:48:06However, it's not very sweet.
0:48:06 > 0:48:08That's the second dessert I've had today
0:48:08 > 0:48:10where the cook's forgot the sugar.
0:48:13 > 0:48:15That was immense.
0:48:15 > 0:48:18It's nothing like cooking up at home for a party, is it?
0:48:20 > 0:48:23This is different. This is no playing about.
0:48:25 > 0:48:28Lindsey, you've got four minutes on your main course.
0:48:28 > 0:48:31I've just got to dish up everything. All the elements are done,
0:48:31 > 0:48:33- I just need to put it on a plate now.- Right.
0:48:33 > 0:48:36Pan-fried duck breast and deep-fried chicken livers
0:48:36 > 0:48:40with cherry and port sauce, parsnip puree,
0:48:40 > 0:48:44roasted potatoes, shallots and cavolo nero.
0:48:44 > 0:48:47It's a lot. Probably too much.
0:48:47 > 0:48:50Right, you've got 60 seconds now, Lindsey.
0:48:51 > 0:48:54I'm worried about her getting it out on time and doing everything
0:48:54 > 0:48:57to a quality that she's happy with.
0:48:57 > 0:48:59Right, this is actually, officially, time up.
0:48:59 > 0:49:00- Right.- OK, let's go.
0:49:02 > 0:49:03You're breathing like Darth Vader!
0:49:03 > 0:49:05LINDSEY LAUGHS
0:49:05 > 0:49:07You're lucky I'm breathing at all!
0:49:10 > 0:49:11We're now two over.
0:49:14 > 0:49:17You've given yourself too much here, haven't you?
0:49:18 > 0:49:21Three minutes over, that's all. Do take a breath. All right?
0:49:21 > 0:49:23- SHE EXHALES HEAVILY - Do you know what won't work?
0:49:23 > 0:49:24You fainting on the table in there.
0:49:24 > 0:49:26Let's go, let's go. Take a breath.
0:49:26 > 0:49:28It's a nice-looking dish.
0:49:28 > 0:49:31Come on, off you go. Go on, Lindsey, it looks lovely.
0:49:31 > 0:49:32Smile at them.
0:49:35 > 0:49:39Hello. Firstly, I apologise for being slightly over.
0:49:39 > 0:49:41- It's all right. - JACKIE:- It's all right.
0:49:41 > 0:49:42JACKIE LAUGHS
0:49:43 > 0:49:46I have served you pan-fried duck
0:49:46 > 0:49:49with crispy chicken livers
0:49:49 > 0:49:52and a cherry and port sauce. Enjoy.
0:49:52 > 0:49:53ALL: Thank you.
0:49:55 > 0:49:57I think of all the things we've eaten today,
0:49:57 > 0:49:58this one looks the best.
0:50:03 > 0:50:05There is something really strange about this meat.
0:50:05 > 0:50:09- I'm not entirely sure. - I totally, totally disagree.
0:50:09 > 0:50:12I think the only thing this dish really needs is salt,
0:50:12 > 0:50:13and the roast potatoes are great.
0:50:13 > 0:50:16- Look... - It's really soft.
0:50:16 > 0:50:18Who complains about soft meat?!
0:50:18 > 0:50:21- I don't know, I'm not eating it! - Would you prefer it to be chewy?
0:50:21 > 0:50:23Would you rather have duck jerky? What's wrong with you two?!
0:50:23 > 0:50:24JACKIE LAUGHS
0:50:27 > 0:50:30Nice, soft, really well cooked duck.
0:50:30 > 0:50:32Lovely, sweet puree, good, sweet sauce,
0:50:32 > 0:50:35crispy potatoes - get in there, the Linds.
0:50:35 > 0:50:39I'd like the whole thing to be seasoned just a little bit more.
0:50:39 > 0:50:41Saying that, it's the dish of the day.
0:50:43 > 0:50:4515 minutes now, for your souffle, your biscuit
0:50:45 > 0:50:48and your iced berries and white chocolate sauce.
0:50:51 > 0:50:54I've done that wrong.
0:50:54 > 0:50:57- Have you put sugar in there already? - Yeah, I know, I've messed it up.
0:50:57 > 0:51:01I've gone and put the sugar in before I put the raspberry in.
0:51:01 > 0:51:03- Right, so what are you going to do? - I need some more eggs.
0:51:03 > 0:51:07- Is everything else ready to go? - Everything else is ready to go.
0:51:09 > 0:51:14I think doing a souffle on MasterChef is actually quite brave!
0:51:17 > 0:51:19Dangerous.
0:51:19 > 0:51:22Very dangerous, but awesome if she does it.
0:51:31 > 0:51:33Oh-ho, too high!
0:51:33 > 0:51:35Yeah, I know. I'm trying to move it down.
0:51:35 > 0:51:37Do you know what they call this?
0:51:37 > 0:51:38- Panic.- Correct.
0:51:46 > 0:51:48It smells good, Lindsey.
0:51:48 > 0:51:50- Thank you, John.- Are they ready?
0:51:50 > 0:51:53- They look good to me.- They're about four-foot-high, look at them!
0:51:53 > 0:51:54Go, Lindsey!
0:52:01 > 0:52:02You're done, right?
0:52:02 > 0:52:05Very, very, very, very impressive.
0:52:05 > 0:52:07- Lindsey, you're our new MasterChef hero. Off you go.- Go.
0:52:14 > 0:52:19I've made for you a raspberry souffle with iced berries,
0:52:19 > 0:52:22hot white chocolate sauce and a shortbread biscuit.
0:52:22 > 0:52:23- Thank you.- Thank you.
0:52:26 > 0:52:28Oh, yeah!
0:52:28 > 0:52:29It's not sinking.
0:52:33 > 0:52:36A very accomplished souffle.
0:52:36 > 0:52:38Really light, really sweet.
0:52:38 > 0:52:41- Big raspberry flavour. It's great.- The girl done good.
0:52:43 > 0:52:45That lady gives herself far too much to do.
0:52:45 > 0:52:47Puts herself under far too much pressure.
0:52:47 > 0:52:49However, she is a decent cook.
0:52:49 > 0:52:51SHE SIGHS WEARILY
0:52:51 > 0:52:54Exhausted!
0:52:54 > 0:52:56I feel a bit emotional, actually.
0:52:56 > 0:53:00Finding getting it all out is just, yeah, quite emotional
0:53:00 > 0:53:04when you actually put it down in front of the previous contestants.
0:53:04 > 0:53:05Phew. Yeah.
0:53:07 > 0:53:10One of those days. Ups and downs of MasterChef,
0:53:10 > 0:53:14and our invited guests had a few criticisms about the food,
0:53:14 > 0:53:16and I think fairly so, as well.
0:53:16 > 0:53:19However, there was also a lot of good old-fashioned hard work
0:53:19 > 0:53:20going on in here today.
0:53:22 > 0:53:24The cook of the day was definitely Lindsey.
0:53:24 > 0:53:26She was struggling with her timings.
0:53:26 > 0:53:29However, her food was very, very tasty.
0:53:29 > 0:53:32Lindsey, I think, is the standout cook, John,
0:53:32 > 0:53:34and she should go through to the quarterfinal.
0:53:36 > 0:53:38I think Visha's disorganised, but I like her food.
0:53:38 > 0:53:40I like the fact it's bold.
0:53:40 > 0:53:43It's spiced highly, it's seasoned really well.
0:53:43 > 0:53:46She goes for it. She does big food, ambitious food.
0:53:46 > 0:53:47I like her.
0:53:48 > 0:53:50We had real high hopes for Nathan.
0:53:50 > 0:53:53Great ambition, but unfortunately, it didn't work for Nathan today.
0:53:53 > 0:53:57There is no point doing dry ice and presenting your dish
0:53:57 > 0:54:02with such a fanfare if you haven't got the balance of flavours right.
0:54:02 > 0:54:06That now leaves us a discussion about Richard and Lawrentino.
0:54:07 > 0:54:10I don't know what to do with Richard,
0:54:10 > 0:54:15because we had lovely sea bass and a really lovely salsa verde,
0:54:15 > 0:54:18but he burnt the chorizo and the potatoes.
0:54:18 > 0:54:20We then got a perfectly made panna cotta
0:54:20 > 0:54:22that he really took a lot of care over
0:54:22 > 0:54:25and forgot to put the sugar in and sweeten it!
0:54:25 > 0:54:28I mean, these are really silly errors.
0:54:28 > 0:54:29I think that Richard can do things,
0:54:29 > 0:54:33but he just seems to get little things wrong along the way.
0:54:34 > 0:54:37Lawrentino's first course, these little spring rolls,
0:54:37 > 0:54:40the little vinegar sauce I liked a lot.
0:54:40 > 0:54:43The main course left a lot to be desired.
0:54:43 > 0:54:47The chicken was dry and was just flavoured with soy.
0:54:47 > 0:54:49Very, very disappointing.
0:54:49 > 0:54:50Not only did I not like it,
0:54:50 > 0:54:54you didn't like it and neither did the guys in the dining room.
0:54:54 > 0:54:57If I go home after this round, I'm going to be little bit upset,
0:54:57 > 0:54:58but at the same time...
0:55:00 > 0:55:02..it's been really rewarding so far.
0:55:04 > 0:55:06I think I could have done a lot better.
0:55:06 > 0:55:08You can only do what you do and I've done the best I can.
0:55:08 > 0:55:10I'd be very disappointed to go now.
0:55:10 > 0:55:13Who's got the skill?
0:55:13 > 0:55:15Who's the better cook?
0:55:15 > 0:55:18Who can go further in the competition?
0:55:18 > 0:55:20I've got to say, I think you know the answer.
0:55:31 > 0:55:35Our first quarterfinalist...
0:55:37 > 0:55:40..is Lindsey. Congratulations.
0:55:40 > 0:55:42- VISHA:- (Well done.)
0:55:42 > 0:55:43Very, very well done.
0:55:46 > 0:55:49The second person going through to the quarterfinal...
0:55:52 > 0:55:53..is Visha.
0:55:56 > 0:55:57Congratulations.
0:56:00 > 0:56:04The third and final quarterfinalist...
0:56:10 > 0:56:11..is Richard.
0:56:11 > 0:56:13Congratulations.
0:56:13 > 0:56:16Lawrentino, sorry. Sorry, Nathan.
0:56:22 > 0:56:24Slightly disappointed,
0:56:24 > 0:56:27but really happy for the other contestants that made it through.
0:56:30 > 0:56:32It's been a great experience.
0:56:32 > 0:56:35Disappointed, obviously, but... nothing I can do.
0:56:37 > 0:56:40You're quarterfinalists. Very, very well done.
0:56:42 > 0:56:46I'm just unbelievably astounded that I'm still here.
0:56:46 > 0:56:49Quarterfinal! Quarterfinalist! Unbelievable!
0:56:51 > 0:56:53I could almost just do a dance
0:56:53 > 0:56:56and punch the air and go absolutely mental.
0:56:56 > 0:56:59It is now just going to be me, full force all the way.
0:57:02 > 0:57:05You've got to be in it to win it, as my nieces and nephews tell me,
0:57:05 > 0:57:08and I'm planning on going all the way.
0:57:12 > 0:57:15Tomorrow, eight more amateur cooks battle it out
0:57:15 > 0:57:18for a place in the quarterfinal.
0:57:18 > 0:57:20Go. Go, go, go.
0:57:23 > 0:57:27Squeeze of lemon away from absolutely unbelievable.
0:57:28 > 0:57:30- It's kind of weird.- What?!
0:57:30 > 0:57:33I can't remember anything this daring
0:57:33 > 0:57:35this early in the competition.