0:00:02 > 0:00:06MasterChef is back, searching for the country's best amateur cook.
0:00:07 > 0:00:09- Come on.- Oh!
0:00:09 > 0:00:12You can't says it's got chilli in and not make it chilli.
0:00:12 > 0:00:13Don't, don't, don't. Oh, no!
0:00:15 > 0:00:17Each week, 16 new contestants
0:00:17 > 0:00:21battle for a place in Friday's quarterfinal.
0:00:21 > 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 > 0:01:00..but only three will make it through to Friday's quarterfinal.
0:01:04 > 0:01:08I'm really nervous. But who isn't?
0:01:08 > 0:01:10You'd have to be a bit of a robot, not to be nervous for MasterChef.
0:01:12 > 0:01:15I think this would kind of confirm to me that I'm not that bad
0:01:15 > 0:01:17at cooking, I'm actually quite good at cooking.
0:01:19 > 0:01:20As long as I feel I've done
0:01:20 > 0:01:23myself proud, then I'm happy with that.
0:01:25 > 0:01:27Hashtag - "of course I want to win!"
0:01:42 > 0:01:47Welcome to MasterChef, a chance for you to indulge in a real passion.
0:01:47 > 0:01:50Show me and Jon what you're capable of.
0:01:51 > 0:01:54Just through those doors is the MasterChef market,
0:01:54 > 0:01:59and it's full of the most amazing produce from all round the world,
0:01:59 > 0:02:04and all we want from you is one extraordinary plate of food.
0:02:04 > 0:02:05And it's important, this round...
0:02:07 > 0:02:10..because at the end of it, three of you are going home.
0:02:12 > 0:02:15You'll have ten minutes to collect your ingredients.
0:02:15 > 0:02:16Off to market you go.
0:02:22 > 0:02:25Today's market ingredients include
0:02:25 > 0:02:26chicken wings,
0:02:26 > 0:02:28quail,
0:02:28 > 0:02:29pancetta,
0:02:29 > 0:02:30brown shrimp,
0:02:30 > 0:02:32salmon,
0:02:32 > 0:02:34and smoked haddock.
0:02:35 > 0:02:40There's also a range of cheeses, grains and pulses.
0:02:43 > 0:02:46Let's see what we can do. I've got a few ideas in my head.
0:02:46 > 0:02:48I'm hoping for the best.
0:02:50 > 0:02:52There's a good selection of stuff.
0:02:52 > 0:02:55Never had a purple carrot before, so that'll be new.
0:02:57 > 0:03:00That is an Aladdin's cave of ingredients
0:03:00 > 0:03:04waiting for a magic spell to be put on them.
0:03:04 > 0:03:07Stay calm and just try and cook as if I was at home.
0:03:07 > 0:03:09It's no different than coming home from work
0:03:09 > 0:03:11and seeing what's in the fridge.
0:03:11 > 0:03:15It's just what everybody else can do, that's the problem.
0:03:18 > 0:03:20- JON:- There we are.
0:03:20 > 0:03:22You've got one hour and 20 minutes, ladies and gentlemen.
0:03:22 > 0:03:26Just remember, at the end of this, three of you are going home.
0:03:28 > 0:03:31- Let's cook.- Go. Go, go, go.
0:03:33 > 0:03:35Great.
0:03:44 > 0:03:4723-year-old Adam comes from West Yorkshire
0:03:47 > 0:03:49and sells insurance for a living.
0:03:49 > 0:03:50A lot of my previous
0:03:50 > 0:03:54work experience has been working as a waiter in restaurants and cafes
0:03:54 > 0:03:57and that's where my love kind of lies.
0:03:57 > 0:03:59I used to get in trouble a lot cos I'd be waiting at the pass,
0:03:59 > 0:04:01like, asking the chefs, "What are you cooking?
0:04:01 > 0:04:04"How are you doing that? What are you chucking in there?"
0:04:08 > 0:04:11Adam, you were in and out of that market like a rocket.
0:04:11 > 0:04:14Yeah, I wanted to get my hands on something good, I suppose,
0:04:14 > 0:04:17I picked a quail and I've never cooked quail before.
0:04:17 > 0:04:19So, if you've never cooked a quail before,
0:04:19 > 0:04:21what are you going to cook it like?
0:04:22 > 0:04:26Like a chicken, but smaller. Probably a third of the time, maybe?
0:04:26 > 0:04:29And then I'm going to serve that with some champ,
0:04:29 > 0:04:32which is just mashed potato with some spring onions in.
0:04:32 > 0:04:34- Keep at it, mate.- Thank you.
0:04:37 > 0:04:38Love champ, really, really do,
0:04:38 > 0:04:42but somehow, Adam's got to make that plate look fantastic,
0:04:42 > 0:04:44cos he's promising beautiful things.
0:04:48 > 0:04:5132-year-old Ajith learned to cook
0:04:51 > 0:04:56watching his mum make traditional Indian food.
0:04:56 > 0:04:59My mum always tells me that I've got a good taste for flavour,
0:04:59 > 0:05:01so I think my taste buds are quite up there.
0:05:02 > 0:05:05If you think it's good, I think other people will like it, too.
0:05:07 > 0:05:08What are you doing here on MasterChef?
0:05:08 > 0:05:11I've got family and friends back at home who think I can
0:05:11 > 0:05:13whack up a dish now and again.
0:05:13 > 0:05:18I'm going to make you a chicken tomato-based curry
0:05:18 > 0:05:22with spiced potato and basmati rice.
0:05:22 > 0:05:23- Curry time?- Curry time.
0:05:26 > 0:05:29He's cooking the chicken inside that tomato sauce.
0:05:29 > 0:05:32My concern is that the skin is a little bit flobby.
0:05:37 > 0:05:4229-year-old Giovanna comes from a family who all love to eat.
0:05:42 > 0:05:44My parents worked really hard, they worked full-time
0:05:44 > 0:05:45so they'd work quite late.
0:05:45 > 0:05:48I often would cook when I got home from school
0:05:48 > 0:05:49for me and my brother and sister,
0:05:49 > 0:05:51cos we'd be really hungry, we didn't want to wait!
0:05:54 > 0:05:57Giovanna is promising us a roasted quail,
0:05:57 > 0:06:01which has been first marinated with honey and spring onions.
0:06:01 > 0:06:04She's serving that with a caponata, which is a classic dish
0:06:04 > 0:06:08of aubergines, celery, tomatoes and raisins
0:06:08 > 0:06:10and then she's going to serve the whole thing with a dukkah -
0:06:10 > 0:06:14nuts which have been roasted, served with some cumin, as well.
0:06:14 > 0:06:16It's an interesting combination
0:06:16 > 0:06:19and I'm not quite sure how the dish holds together.
0:06:21 > 0:06:23I'm named after my Italian grandmother, my nonna.
0:06:23 > 0:06:25She's 96, going strong.
0:06:25 > 0:06:27And have you ever cooked with her?
0:06:27 > 0:06:30Oh, yeah. My nonna she doesn't cook any more but likes to pass comment.
0:06:30 > 0:06:32- She's very critical. - Is she?- Yeah.
0:06:37 > 0:06:3925 minutes gone, all right?
0:06:43 > 0:06:47Glasgow-based Lynda has dined in some of the world's finest
0:06:47 > 0:06:49Michelin-starred restaurants.
0:06:51 > 0:06:53I'm nowhere near that kind of level when I'm cooking at home,
0:06:53 > 0:06:57but I do try, kind of, difficult recipes.
0:06:58 > 0:07:00I like buying kitchen equipment, sadly enough,
0:07:00 > 0:07:03so I've got a sous-vide machine at home, a food processor and stuff,
0:07:03 > 0:07:05so I use them pretty much every day.
0:07:08 > 0:07:12I'm baking a beetroot and fennel salad to go along with the salmon,
0:07:12 > 0:07:14which I'm going to pan roast
0:07:14 > 0:07:16and along with some new potatoes,
0:07:16 > 0:07:18a white wine and cream sauce with some dill.
0:07:18 > 0:07:21- Who do you cook for at home? - My son, who's 17.
0:07:21 > 0:07:23What does he think of Mum's cooking?
0:07:23 > 0:07:25Well, he thinks it's great.
0:07:25 > 0:07:28- Good.- Whose mum's not a great cook?
0:07:33 > 0:07:35Salmon and cream? Oily fish and cream?
0:07:37 > 0:07:38It sounds to me like the cream sauce
0:07:38 > 0:07:41is going to be the foreigner on the plate.
0:07:42 > 0:07:4540 minutes have gone. That means you're halfway.
0:07:49 > 0:07:5436-year-old Lyndsay travels the globe as a drummer and DJ.
0:07:56 > 0:07:57If you're travelling all the time,
0:07:57 > 0:07:59do you actually get a chance to cook as well?
0:07:59 > 0:08:02No, it tends to be either I'm travelling
0:08:02 > 0:08:03and then I'm eating out
0:08:03 > 0:08:07or I'm at home and in my downtime, or if I'm gigging in London
0:08:07 > 0:08:09in the evening, I've got all day to play around
0:08:09 > 0:08:11and I find food really relaxing.
0:08:11 > 0:08:13You've got cutlery earrings.
0:08:13 > 0:08:15- You noticed. - You've got knife and fork earrings.
0:08:15 > 0:08:19I do, yeah. That's how I remember which side to eat with(!)
0:08:19 > 0:08:20Very good.
0:08:25 > 0:08:27Lyndsay has used some smoked haddock,
0:08:27 > 0:08:28she's got some salsify,
0:08:28 > 0:08:31and she's going to make us a celeriac puree, a lentil puree,
0:08:31 > 0:08:34and then make a herb butter to go across the top.
0:08:34 > 0:08:36It could be really, really delicious.
0:08:40 > 0:08:42My approach to a lot of things is
0:08:42 > 0:08:44don't let the fact that you can't do something
0:08:44 > 0:08:46not let you have a go at it.
0:08:46 > 0:08:48I mean, it's never going to kill anyone -
0:08:48 > 0:08:51if it looks a bit weird, just don't eat it, you know.
0:08:58 > 0:09:03Healthcare assistant Catherine credits her mum, dad and gran
0:09:03 > 0:09:04for her passion for food.
0:09:09 > 0:09:10My timing isn't the best,
0:09:10 > 0:09:13I have to say. I cook at a leisurely pace,
0:09:13 > 0:09:17so I have to speed it up a little bit more, I think.
0:09:17 > 0:09:18Yeah.
0:09:21 > 0:09:23Catherine's making a brownie, and it's not just any brownie,
0:09:23 > 0:09:27it's triple chocolate brownie with marshmallows and pecan nuts.
0:09:29 > 0:09:32She's serving the whole lot with an Amaretto and cherry cream.
0:09:34 > 0:09:36They're the things that dreams are made of.
0:09:38 > 0:09:41What is it you love about a brownie?
0:09:41 > 0:09:43I just think you can just chuck everything in.
0:09:43 > 0:09:47It's like the equivalent of an omelette, for baking, I think.
0:09:47 > 0:09:49Fine, fine, OK.
0:09:49 > 0:09:51How good a cook are you?
0:09:51 > 0:09:55I'm all right. I have my off days. I'm an OK cook.
0:09:55 > 0:09:57I don't like to blow my own trumpet.
0:09:57 > 0:09:59- You know I love a pud.- Yeah.
0:09:59 > 0:10:00- Good luck.- Thank you.
0:10:06 > 0:10:1123-year-old James has been responsible for cooking family meals
0:10:11 > 0:10:13since he was 15 years old.
0:10:16 > 0:10:18Just sitting with the contestants today
0:10:18 > 0:10:22and seeing what everyone's cooking really makes me want to do well
0:10:22 > 0:10:23and I want to be the best.
0:10:24 > 0:10:30I'm making egg yolk ravioli with mushroom ricotta inside, egg yolk,
0:10:30 > 0:10:33and that's going to be served with pancetta.
0:10:33 > 0:10:37I love breakfast, so this is almost a little take on breakfast -
0:10:37 > 0:10:38bacon, eggs and mushrooms.
0:10:43 > 0:10:45James is also doing a white wine sauce with it.
0:10:45 > 0:10:48I think that white wine may be a mistake.
0:10:48 > 0:10:52It may be too harsh and too acidic to go with the egg yolk.
0:10:53 > 0:10:56Time's flying. You've got 15 minutes left.
0:10:56 > 0:10:58Just 15 minutes, please.
0:11:03 > 0:11:05Motorbike fanatic Jo
0:11:05 > 0:11:08likes to compete with her husband in the kitchen.
0:11:10 > 0:11:12I think the worst critic is the dog.
0:11:12 > 0:11:15He's very fussy. You can't give him a chip
0:11:15 > 0:11:17without ketchup on it - he won't eat it.
0:11:17 > 0:11:19You can't give him a cracker
0:11:19 > 0:11:20without butter on it - he won't eat it.
0:11:23 > 0:11:26At least Jon and Gregg seem to tuck in regardless!
0:11:30 > 0:11:32We've got sticky chicken wings in the oven with soy sauce,
0:11:32 > 0:11:36which is a really, really lovely way of cooking the chicken wings.
0:11:36 > 0:11:39Then we've got a frittata, which is a large omelette,
0:11:39 > 0:11:45with bacon, eggs, turnips, potatoes and brown shrimp.
0:11:47 > 0:11:50On the side of that, we've got a vegetable salad.
0:11:50 > 0:11:52My concern is the three things don't belong together.
0:11:56 > 0:11:59- Who do you cook for?- It's only me and my husband at home now.
0:11:59 > 0:12:01All of the kids have grown up and left.
0:12:01 > 0:12:02We had five between us.
0:12:02 > 0:12:05- You had a house with five kids in. - Yeah.- Did you cook every night?
0:12:05 > 0:12:06- Yeah.- Wow!
0:12:06 > 0:12:08Generally seven different dishes, as well.
0:12:08 > 0:12:09- Why?- Because they're so fussy.
0:12:16 > 0:12:19You have two minutes to finish that dish, please. Two minutes.
0:12:32 > 0:12:3460 seconds.
0:12:49 > 0:12:51Time's up. Thank you. Well done.
0:12:56 > 0:12:58That looks nice. Well done.
0:13:02 > 0:13:05First up is insurance salesman Adam,
0:13:05 > 0:13:08who has served his roasted quail
0:13:08 > 0:13:09with champ potatoes,
0:13:09 > 0:13:12roasted carrots and beetroot,
0:13:12 > 0:13:13crispy Parma ham,
0:13:13 > 0:13:16and a mushroom shallot white wine sauce.
0:13:27 > 0:13:28Your quail is lovely.
0:13:28 > 0:13:32Lovely, soft flesh. I really like that.
0:13:32 > 0:13:35Your champ, in my opinion, needs more seasoning.
0:13:35 > 0:13:38However, you've put salty, crispy ham across the top,
0:13:38 > 0:13:40so possibly there's your seasoning.
0:13:40 > 0:13:44Acidic cream around a mushroom wouldn't match anything,
0:13:44 > 0:13:46in my opinion - it's not a good sauce.
0:13:48 > 0:13:50I think you've got some good technique,
0:13:50 > 0:13:54I think you just need to find a way of amalgamating your ideas.
0:13:54 > 0:13:55But good on you for being ambitious, Adam.
0:13:55 > 0:13:58Thank you. I thought I'd made a dreadful dish.
0:13:58 > 0:13:59I've never cooked quail before.
0:13:59 > 0:14:02So I'm really happy that you both liked how I cooked the quail.
0:14:02 > 0:14:03Thank you, Adam.
0:14:11 > 0:14:13Ajith, up you come.
0:14:17 > 0:14:21Business manager Ajith cooked his chicken wings
0:14:21 > 0:14:22in a tomato curry sauce
0:14:22 > 0:14:25and served them with chilli potatoes
0:14:25 > 0:14:26and basmati rice.
0:14:33 > 0:14:36Your sauce around your chicken wings is so ferociously hot
0:14:36 > 0:14:38and the chicken wings have been boiled for so long
0:14:38 > 0:14:39they've gone really tough.
0:14:39 > 0:14:43All the fatty skin has gone all soggy around the outside of it.
0:14:43 > 0:14:45They've got to be crisped up.
0:14:45 > 0:14:47I bet you're disappointed now, aren't you?
0:14:47 > 0:14:50Yeah, very disappointed, cos I can cook a lot better.
0:14:53 > 0:14:56So many things I could have done differently.
0:14:56 > 0:14:58I stuck to it. Never mind.
0:15:03 > 0:15:08Music teacher Giovanna marinated her quail in honey
0:15:08 > 0:15:10and served it with a caponata
0:15:10 > 0:15:14made with fennel, celery, shallots and aubergines,
0:15:14 > 0:15:16dukkah of hazelnut and almonds
0:15:16 > 0:15:20and a garnish of pomegranate, parsley, dill and mint.
0:15:30 > 0:15:33I like the flavour of your quail, I like the seasoning on the outside,
0:15:33 > 0:15:34I'd like the skin a little crispier.
0:15:34 > 0:15:37I love the herbs and the mint
0:15:37 > 0:15:39and the sharpness you've got.
0:15:39 > 0:15:40I really like that.
0:15:40 > 0:15:44- I find your medley of aubergine and tomatoes over-reduced...- OK.
0:15:44 > 0:15:47..and going too sweet and too strong.
0:15:47 > 0:15:49I like some of your flavours.
0:15:49 > 0:15:53- I think your cooking can be polished up.- Yeah.
0:15:53 > 0:15:55But I don't think it's going to be very hard to do that
0:15:55 > 0:15:57cos I think you've got a really good foundation.
0:16:00 > 0:16:02I'm really pleased.
0:16:02 > 0:16:03I didn't embarrass myself
0:16:03 > 0:16:06and they said some really nice things and...
0:16:06 > 0:16:10I can just get better now, hopefully. That's the idea.
0:16:14 > 0:16:18Management consultant Lynda's pan-fried salmon
0:16:18 > 0:16:20has been served with crushed potatoes,
0:16:20 > 0:16:22beetroot puree, carrots,
0:16:22 > 0:16:25and a creamy thyme and white wine sauce.
0:16:33 > 0:16:36Your salmon and potatoes are cooked really, really nicely.
0:16:36 > 0:16:39However your salmon skin is all...
0:16:39 > 0:16:41Yep. Soggy.
0:16:41 > 0:16:42..flobby and soggy.
0:16:42 > 0:16:44Cream and salmon doesn't work for me.
0:16:44 > 0:16:47The whole dish needs a bit of spice,
0:16:47 > 0:16:51- it needs a bit of acid, it needs a bit of life.- OK.
0:16:51 > 0:16:54- The carrots and the beetroot aren't setting it alight.- OK.
0:16:54 > 0:16:57However there's some decent cooking of the fish and the potatoes.
0:16:57 > 0:16:59Thank you.
0:17:00 > 0:17:03I would say more disappointed than happy with the dish
0:17:03 > 0:17:05cos I feel as if I can cook better
0:17:05 > 0:17:08and I feel as if when I do cook, I can get the flavours right,
0:17:08 > 0:17:11and clearly I didn't get the flavours right today.
0:17:15 > 0:17:18DJ Lyndsay has served her smoked haddock
0:17:18 > 0:17:21with salsify, chicory,
0:17:21 > 0:17:23purple broccoli, leeks,
0:17:23 > 0:17:26lentil and celeriac purees,
0:17:26 > 0:17:29and a brown shrimp and parsley sauce.
0:17:35 > 0:17:38Smoky fish flavour, salty little shrimp flavour,
0:17:38 > 0:17:42nice creamy purees that are seasoned.
0:17:42 > 0:17:43You've got bitter chicory.
0:17:43 > 0:17:47That may well be that best piece of salsify I've tasted
0:17:47 > 0:17:49- in a long, long time.- Oh, thank you.
0:17:50 > 0:17:53I am really impressed.
0:17:53 > 0:17:58Squeeze of lemon away from absolutely unbelievable.
0:17:59 > 0:18:01That's amazing. I really appreciate that.
0:18:01 > 0:18:03- Thanks.- Thank you.- Cheers. Bye.
0:18:03 > 0:18:04Yeah, great.
0:18:09 > 0:18:13To hear that, first time, I mean, "apart from a squeeze of lemon"...
0:18:13 > 0:18:15I'll take that. That's not too bad.
0:18:21 > 0:18:23Healthcare worker Catherine
0:18:23 > 0:18:27used white, dark and milk chocolate to make her brownie,
0:18:27 > 0:18:30which is filled with marshmallows and pecans
0:18:30 > 0:18:32and served with an Amaretto cherry cream
0:18:32 > 0:18:34and berry compote.
0:18:42 > 0:18:44You've made for us now a chocolate cake.
0:18:44 > 0:18:46It's still quite moist in the middle,
0:18:46 > 0:18:48it is crusty on the outside and I quite like that.
0:18:48 > 0:18:51I particularly love the Amaretto flavour in the cream
0:18:51 > 0:18:54with the cherries - I think that's a delightfully warm,
0:18:54 > 0:18:56very boozy but fruity flavour.
0:18:56 > 0:18:57Very, very good.
0:18:57 > 0:19:01- What's troubling me is that you set out to create a brownie...- Yeah.
0:19:01 > 0:19:04..which you haven't made.
0:19:04 > 0:19:07The whole thing is very sweet and very sticky
0:19:07 > 0:19:09but there's nice bits of work here.
0:19:09 > 0:19:11I just believe it could do with a bit more elegance.
0:19:11 > 0:19:13Yeah. OK.
0:19:15 > 0:19:18I'm feeling very, uh...confused
0:19:18 > 0:19:20cos the reviews was quite mixed.
0:19:25 > 0:19:27Cosmetic sales manager James
0:19:27 > 0:19:31filled his ravioli with mushrooms, ricotta and egg yolk,
0:19:31 > 0:19:35and served it with a white wine and pancetta sauce.
0:19:35 > 0:19:38So we're looking for a nice oozy egg yolk as we cut through.
0:19:38 > 0:19:39- Fingers crossed.- Good.
0:19:43 > 0:19:44JON CHUCKLES
0:19:48 > 0:19:51There's bits on here, James, I really like.
0:19:51 > 0:19:53I'm very impressed that you made your own pasta
0:19:53 > 0:19:56and you have a lovely egg yolk sitting in the centre.
0:19:56 > 0:19:59But the bit of sauce you have around the outside
0:19:59 > 0:20:01is very, very salty and very, very sharp.
0:20:01 > 0:20:03OK.
0:20:03 > 0:20:05To make your own pasta, make a ravioli and cook it
0:20:05 > 0:20:08so that the egg yolk is still soft shows a good touch,
0:20:08 > 0:20:10shows a good timing.
0:20:10 > 0:20:12I think you've got some skill.
0:20:14 > 0:20:18I think I've shown them a glimpse of what I can do and, fingers crossed,
0:20:18 > 0:20:20if I go any further in the competition,
0:20:20 > 0:20:22I can show them a little bit more.
0:20:23 > 0:20:26Last up is registered nurse Jo...
0:20:27 > 0:20:30..who's served soy and honey chicken wings,
0:20:30 > 0:20:36alongside a brown shrimp, pancetta, potato and turnip frittata,
0:20:36 > 0:20:39with a courgette, caper and shallot salad.
0:20:47 > 0:20:51I've got soy sauce, sweet, Chinese-flavoured chicken wings
0:20:51 > 0:20:56on top of a vegetable salad with capers in, which is salty and sharp,
0:20:56 > 0:20:59and then I've got a frittata which is overcooked,
0:20:59 > 0:21:02with turnip and brown shrimp.
0:21:02 > 0:21:04Doesn't all belong on one plate, Jo.
0:21:04 > 0:21:07You've got to have a finished dish in mind before you start.
0:21:10 > 0:21:12What they said was absolutely right.
0:21:12 > 0:21:15There was three different things going on.
0:21:15 > 0:21:18But it's done now. There's nothing I can do about it now.
0:21:22 > 0:21:25You and I, I think, agree upon one thing -
0:21:25 > 0:21:27the standout cook today is Lyndsay.
0:21:27 > 0:21:30Lyndsay, head and shoulders above the competition at the moment.
0:21:30 > 0:21:33I think Adam has actually got promise.
0:21:33 > 0:21:35He was game enough to take the quail.
0:21:35 > 0:21:36Didn't like his sauce.
0:21:36 > 0:21:40However I've seen enough from him to want to see some more.
0:21:40 > 0:21:42Another one I'd like to chuck in the mix is James.
0:21:42 > 0:21:46Agreed. To serve a ravioli with an egg yolk,
0:21:46 > 0:21:50perfectly cooked and soft so it runs out, that shows skill.
0:21:50 > 0:21:51Anybody else in the room you really like?
0:21:51 > 0:21:54Yes, there is somebody I'd like to talk about and that's Giovanna.
0:21:54 > 0:21:56The caponata didn't work, it was over-reduced,
0:21:56 > 0:21:58but I think that she's got cookery skill.
0:22:00 > 0:22:04I've got a couple here that stand out for the wrong reasons.
0:22:04 > 0:22:08Jo the nurse, with the shrimp, turnip and potato frittata,
0:22:08 > 0:22:10alongside sticky wings.
0:22:10 > 0:22:13I can't see how we can put her through.
0:22:13 > 0:22:16You didn't like Ajith's dish at all
0:22:16 > 0:22:19and I found those wings really challenging.
0:22:19 > 0:22:22Ajith and Jo go home.
0:22:22 > 0:22:25That leaves Lynda and Catherine.
0:22:25 > 0:22:27One of those is going home.
0:22:29 > 0:22:33I just want that opportunity to show that I can do much more
0:22:33 > 0:22:34and that I'm quite a versatile cook.
0:22:34 > 0:22:37You kind of know that you can do better.
0:22:37 > 0:22:39That's what's disappointing, isn't it? But...
0:22:39 > 0:22:41Just have to wait and see.
0:22:52 > 0:22:55Three of you are leaving the competition.
0:23:03 > 0:23:04First person leaving us...
0:23:05 > 0:23:07..is Jo.
0:23:07 > 0:23:08Thanks, Jo.
0:23:12 > 0:23:14The second person leaving us...
0:23:16 > 0:23:18..is Ajith.
0:23:18 > 0:23:20Thanks, Ajith.
0:23:25 > 0:23:26The third person leaving us...
0:23:31 > 0:23:33..is Lynda.
0:23:33 > 0:23:34Thanks, Lynda.
0:23:39 > 0:23:41I think probably a bit too safe.
0:23:41 > 0:23:43I do feel as if I kind of let myself down.
0:23:44 > 0:23:48- JO:- To actually be in that kitchen and cook in there,
0:23:48 > 0:23:51at least I can say I've been there and done that.
0:23:52 > 0:23:54Sometimes you win, sometimes you lose
0:23:54 > 0:23:56and today, I've lost.
0:24:12 > 0:24:16You've now earned the right to cook your own dishes.
0:24:16 > 0:24:17Tough call today,
0:24:17 > 0:24:21because you're not just presenting your food to Jon and me -
0:24:21 > 0:24:26you will serve the winner and finalists from 2013.
0:24:27 > 0:24:30That's Saira Hamilton,
0:24:30 > 0:24:31Larkin Cen,
0:24:31 > 0:24:34and of course, the champion, Natalie Coleman.
0:24:36 > 0:24:40One hour and 15 minutes, two courses.
0:24:40 > 0:24:42At the end of this, two of you will go home.
0:24:45 > 0:24:47Ladies and gentlemen, let's cook.
0:24:59 > 0:25:02I think I've shown them that I'm quite calm in the kitchen.
0:25:03 > 0:25:05I think I've showed some good technical ability
0:25:05 > 0:25:06by making ravioli.
0:25:07 > 0:25:10Now I've got to really execute my next two dishes
0:25:10 > 0:25:12to the highest standard.
0:25:15 > 0:25:17James is cooking us a piece of roast cod.
0:25:17 > 0:25:21He's serving it with a squid ink risotto and a caper butter.
0:25:21 > 0:25:22Could be very, very delicious.
0:25:24 > 0:25:26Dessert is profiteroles. I love profiteroles.
0:25:27 > 0:25:29I remember eating them as a kid.
0:25:29 > 0:25:30I remember making them as an apprentice.
0:25:30 > 0:25:32I remember making them when I was growing up.
0:25:32 > 0:25:34They can go wrong very, very easily.
0:25:41 > 0:25:45- You making your own choux pastry? - Yes.- James, get you!
0:25:45 > 0:25:47Get you, you flash cook!
0:25:47 > 0:25:48Can you do all this in time?
0:25:48 > 0:25:53I'm hoping so. I think profiteroles are quite a complex dish to do
0:25:53 > 0:25:56so fingers crossed I can get that right for you.
0:26:07 > 0:26:11I feel excited to be doing my own dishes
0:26:11 > 0:26:13but I feel nervous because
0:26:13 > 0:26:17I know not everybody would enjoy the way I put flavours together...
0:26:19 > 0:26:24..and I think that's why it could go either way today, so...I'm not sure.
0:26:28 > 0:26:32Minute steak, avocado, cream, caramelised onions across the top,
0:26:32 > 0:26:35and then a corn with Parmesan and lime.
0:26:35 > 0:26:39Never had it before, but the smile on her face gives me confidence.
0:26:42 > 0:26:45For dessert we've got roasted plantain,
0:26:45 > 0:26:48salted caramel, pecans and a rum and raisin ice cream.
0:26:49 > 0:26:51There's probably lots of people
0:26:51 > 0:26:53who think plantain as a dessert might be unusual.
0:26:53 > 0:26:55It's a banana. At the end of the day, you know what?
0:26:55 > 0:26:57Why not as a dessert?
0:27:00 > 0:27:03- This is taking flavours from all over the world.- Mm.
0:27:03 > 0:27:04Tell me how this comes about.
0:27:04 > 0:27:07It comes about cos I think I have a lot of friends and families
0:27:07 > 0:27:08from different cultures.
0:27:08 > 0:27:10You can't help but to be influenced by that.
0:27:10 > 0:27:13Have you got presentation nailed as well, do you think?
0:27:13 > 0:27:15- No.- It's not you, is it? - I'll be honest, that's not me.
0:27:24 > 0:27:27Giovanna's food, roasted partridge on the crown,
0:27:27 > 0:27:29served with a wet polenta,
0:27:29 > 0:27:32a sourdough crumb around the outside,
0:27:32 > 0:27:35and loads and loads of herbs and some Little Gem lettuce.
0:27:37 > 0:27:41She's got to squeeze every inch of flavour out of that partridge,
0:27:41 > 0:27:43cos polenta itself is bland.
0:27:48 > 0:27:49Does your nonna like this dish?
0:27:49 > 0:27:53What she'd say is she hates anything that's too dry.
0:27:53 > 0:27:56- She will tell me immediately... - AS HER NONNA:- "It's too dry."
0:27:56 > 0:27:59- So...- She's Russian? - I was going to say!
0:27:59 > 0:28:01She's Russian Italian!
0:28:01 > 0:28:02She's Italian.
0:28:05 > 0:28:08Dessert is a poached pear served with a ginger crumb
0:28:08 > 0:28:10and lemon mascarpone cream.
0:28:10 > 0:28:11Not a lot of cooking going on.
0:28:13 > 0:28:17Italians don't tend to have very rich desserts.
0:28:17 > 0:28:20We just had fruit after a meal, that's all we ever had.
0:28:20 > 0:28:22So I quite like my desserts to be quite clean
0:28:22 > 0:28:24and quite relatively fresh.
0:28:24 > 0:28:25I don't like a lot of heaviness.
0:28:25 > 0:28:27So I think this dessert really shows that.
0:28:34 > 0:28:35James is in a bit of a pickle.
0:28:35 > 0:28:37His first batch of profiteroles hasn't worked.
0:28:37 > 0:28:40Right now we've got flat profiteroles.
0:28:40 > 0:28:42He's on his second batch.
0:28:45 > 0:28:48That's what you call a MasterChef disaster.
0:29:05 > 0:29:08I am sort of worried somehow
0:29:08 > 0:29:12because what they said in the last round was just so nice.
0:29:12 > 0:29:14I'm really scared that I can't keep this up!
0:29:21 > 0:29:24I'm going to do a ballotine of crocodile.
0:29:24 > 0:29:27It's minced crocodile, cos it quite hard to get hold of crocodile here.
0:29:27 > 0:29:29With a kind of homage to the food chain,
0:29:29 > 0:29:31it's going to be crocodile surrounding chicken,
0:29:31 > 0:29:33surrounding some herbs.
0:29:33 > 0:29:35I like a bit of fun in my food as well.
0:29:35 > 0:29:39And I'm serving it with some leek and some cavolo nero.
0:29:39 > 0:29:42Do you know how many crocodile ballotines we've had on MasterChef?
0:29:42 > 0:29:44It's a cliche, I know, isn't it(?)
0:29:47 > 0:29:49Crocodile is a great meat cos it's very, very lean
0:29:49 > 0:29:51and it's really the same as using
0:29:51 > 0:29:54a sort of mixture of chicken and fish.
0:29:55 > 0:29:58Her dessert sounds fantastic.
0:29:58 > 0:30:01Thin slices of pineapple made into cannelloni wrapper
0:30:01 > 0:30:04and then inside is sweet ricotta.
0:30:04 > 0:30:06She's going to serve that with some raisins, some pine nuts,
0:30:06 > 0:30:08and little bits of mint.
0:30:08 > 0:30:10We've also got coffee pearls.
0:30:10 > 0:30:12Pineapple and mint and a cup of coffee?
0:30:12 > 0:30:16I don't know, I think the coffee is a bit out there somewhere.
0:30:16 > 0:30:19I can't remember ever seeing anything this daring
0:30:19 > 0:30:21this early in the competition.
0:30:21 > 0:30:24There's no way she's going to get it all done.
0:30:36 > 0:30:38What are you going to make that's going to impress today?
0:30:38 > 0:30:41Pan-fried sea bass and I'm doing it with a soy dressing,
0:30:41 > 0:30:45which is infused with ginger, lemon grass, coriander, lime.
0:30:45 > 0:30:47Yeah, it's going to give it that Asian influence to the dish,
0:30:47 > 0:30:49with some pak choi.
0:30:49 > 0:30:50- And a dessert?- For dessert,
0:30:50 > 0:30:53I'm doing traditional Yorkshire parkin.
0:30:53 > 0:30:56It's almost a treacle sponge cake
0:30:56 > 0:30:58with oatmeal and a little bit of ginger.
0:30:58 > 0:31:01I'm going to be serving it with some cinder toffee,
0:31:01 > 0:31:02which I've got bubbling away here,
0:31:02 > 0:31:04and some treacle toffee sauce,
0:31:04 > 0:31:06and some creme anglaise as well.
0:31:06 > 0:31:07So it kind of an ode to Bonfire Night,
0:31:07 > 0:31:09cos that's a big part of my childhood.
0:31:13 > 0:31:16A few worries with the dessert.
0:31:16 > 0:31:18It might not rise, I might overcook it,
0:31:18 > 0:31:19I might undercook it.
0:31:22 > 0:31:25It's my grandma's recipe, so fingers crossed it'll be good,
0:31:25 > 0:31:26cos hers is delicious.
0:31:29 > 0:31:33- I didn't put egg and milk in. - Quick, quick, in a bowl. Quick.
0:31:36 > 0:31:39Adam forgot to put the eggs in his first batch of parkin.
0:31:43 > 0:31:45He's saved it, he's saved it,
0:31:45 > 0:31:46but I just hope he's got enough time.
0:31:51 > 0:31:53Yeah, pressure's on.
0:31:59 > 0:32:02Since winning MasterChef in 2013,
0:32:02 > 0:32:05Natalie Coleman has written a cookbook,
0:32:05 > 0:32:07runs her own restaurant kitchen
0:32:07 > 0:32:09and teaches children how to cook.
0:32:09 > 0:32:11And then chop it up, yeah?
0:32:11 > 0:32:14I think my advice for today's contestants will be stay calm,
0:32:14 > 0:32:15work cleanly and neat,
0:32:15 > 0:32:18and just cook what you really like eating,
0:32:18 > 0:32:21cos I cooked what I liked eating and it worked.
0:32:24 > 0:32:27Life after MasterChef doesn't get a lot easier really quickly.
0:32:27 > 0:32:29If you want to do something about it, you've got to work hard,
0:32:29 > 0:32:31decide what it is that you're good at
0:32:31 > 0:32:35and what you really want to do and then you get on and do it.
0:32:35 > 0:32:36So I'm a chef now, full-time,
0:32:36 > 0:32:38and people even pay me for it - it's amazing.
0:32:40 > 0:32:452013 runner-up Larkin Cen left the world of law
0:32:45 > 0:32:47and now runs his own restaurant in Newport.
0:32:49 > 0:32:52I much rather being this side of the table.
0:32:52 > 0:32:55Everyone's an armchair critic, so I'm no different.
0:32:56 > 0:32:59- Cheers, guys.- Cheers. Nice to see you.- Cheers.- And you.
0:33:03 > 0:33:06- Four minutes, James.- Thank you.
0:33:06 > 0:33:08- Are you ready to go? - I'm just waiting on my cod.
0:33:10 > 0:33:13- NATALIE:- I think the dangers with the dish is the cooking of the fish,
0:33:13 > 0:33:15cos you don't want it to go flaky and dry out.
0:33:15 > 0:33:18But also the risotto, you don't want it too al dente,
0:33:18 > 0:33:19- cos we do want to keep our teeth. - Yeah.
0:33:23 > 0:33:25- SAIRA:- I mean, on the surface, it's quite a simple dish
0:33:25 > 0:33:28but actually, there's nowhere to hide, is there?
0:33:28 > 0:33:30He needs to do everything perfectly.
0:33:39 > 0:33:41OK, James, they're waiting for you now.
0:33:47 > 0:33:48Hiya.
0:33:57 > 0:34:01You've got a pan-seared piece of cod
0:34:01 > 0:34:03on a squid ink risotto,
0:34:03 > 0:34:06topped with samphire that's been cooked in
0:34:06 > 0:34:08an anchovy and caper lemon butter.
0:34:08 > 0:34:10- Cheers, mate. - Thank you.
0:34:15 > 0:34:17I think he's cooked the fish really well.
0:34:17 > 0:34:19It's absolutely juicy and delightful.
0:34:19 > 0:34:22Yeah, could have done with a bit more seasoning,
0:34:22 > 0:34:24but it's a very, very nice piece of fish.
0:34:24 > 0:34:28I think the risotto itself is lacking in flavour.
0:34:28 > 0:34:30It doesn't, like, wow me.
0:34:30 > 0:34:33I think maybe it could do with a little bit more, for me, anyway -
0:34:33 > 0:34:35like, a big punch of flavour.
0:34:38 > 0:34:41The lemon butter and capers with the samphire, I think, is lovely.
0:34:41 > 0:34:43The piece of fish is overcooked
0:34:43 > 0:34:45and it's starting to fall apart,
0:34:45 > 0:34:47and the risotto underneath is not cooked enough.
0:34:55 > 0:34:58We've all had profiteroles go wrong, haven't we?
0:34:58 > 0:35:00Let's hope he doesn't cave to the pressure.
0:35:03 > 0:35:06- GREGG:- They look good, mate. - Thank you.- They look good.
0:35:16 > 0:35:17- Two-and-a-half, James.- OK.
0:35:25 > 0:35:26Good job.
0:35:37 > 0:35:40For dessert, you've got home-made profiteroles
0:35:40 > 0:35:42and they are filled with a strawberry cream,
0:35:42 > 0:35:45white chocolate on top and a few pieces of strawberry.
0:35:45 > 0:35:48- Well done. You did it. - Three times lucky.
0:35:55 > 0:35:57He's done quite well. I mean, he kind of let slip, didn't he,
0:35:57 > 0:36:00that he'd had a bit of a profiterole meltdown.
0:36:00 > 0:36:02But he's got them out and they're all cooked really well.
0:36:02 > 0:36:05There's fresh strawberries on there, there's fresh cocoa,
0:36:05 > 0:36:06the cream's nice.
0:36:06 > 0:36:08What's not to like about it?
0:36:12 > 0:36:14This is just dry.
0:36:14 > 0:36:16It's a dry pile of shells
0:36:16 > 0:36:21filled with some cream and very, very sweet set white chocolate.
0:36:24 > 0:36:25Mentally exhausted.
0:36:25 > 0:36:28That must have been the hardest thing I've ever, ever done.
0:36:28 > 0:36:31Yeah, it definitely got to me today.
0:36:37 > 0:36:39Catherine's cooking us minute steak,
0:36:39 > 0:36:42so it really does only have to be cooked for a minute, doesn't it?
0:36:42 > 0:36:45Otherwise it's going to get overcooked and tough and chewy.
0:36:46 > 0:36:49- NATALIE:- Cuban... I think it's going to have, like, a sweet
0:36:49 > 0:36:52but also sort of, like, a spice going through it as well.
0:36:52 > 0:36:54It sounds like a bit of a carnival, really.
0:36:57 > 0:37:01You've got three minutes, OK, Catherine? Then we need to go.
0:37:14 > 0:37:15There you go.
0:37:22 > 0:37:24Is that the last thing to go on the plate?
0:37:24 > 0:37:26- Yeah.- Very good.
0:37:29 > 0:37:31- Thanks, Catherine.- Thank you.
0:37:36 > 0:37:37Hi.
0:37:43 > 0:37:46So I made a pan-fried minute steak,
0:37:46 > 0:37:50topped with caramelised onions and an avocado cream,
0:37:50 > 0:37:54with spinach and tomato, sauteed,
0:37:54 > 0:37:58topped with lime, Parmesan, roasted corn.
0:38:01 > 0:38:03It's not the prettiest plate I've ever seen.
0:38:10 > 0:38:12The steak, which is obviously the main event,
0:38:12 > 0:38:15is cooked really well, it's still nice and pink.
0:38:15 > 0:38:19But would I necessarily choose all these other things to go with it?
0:38:19 > 0:38:20Personally, no.
0:38:20 > 0:38:23Got a bit of Cuban mixed with a bit of Italian.
0:38:23 > 0:38:25I just think, together, it's just not right.
0:38:27 > 0:38:31There's an unusual sweetness and spiciness to the steak
0:38:31 > 0:38:34that, although not unpleasant, I find unusual.
0:38:34 > 0:38:37The corn with the lime and the Parmesan cheese
0:38:37 > 0:38:39on top of the tomato stew is inspired.
0:38:39 > 0:38:41But that fat isn't very nice.
0:38:50 > 0:38:53Roasted salted caramel plantain, pecans, coconut,
0:38:53 > 0:38:55rum and raisin ice cream.
0:38:55 > 0:38:59It's kind of like a really jazzed-up pina colada, almost, isn't it?
0:39:02 > 0:39:04Ice creams can go a bit wrong, can't they?
0:39:04 > 0:39:06It could be grainy.
0:39:06 > 0:39:08There are obviously dangers there.
0:39:10 > 0:39:13- GREGG:- Catherine, you've got three minutes for that dessert.
0:39:13 > 0:39:16- OK.- What do we need to do now? - So just plate up.
0:39:18 > 0:39:22- Are you happy with everything, Catherine?- Not really, but...
0:39:22 > 0:39:24It smells good, Catherine.
0:39:24 > 0:39:27Yes. That's half of the battle.
0:39:27 > 0:39:31I'm just hoping it tastes as good as when I make it at home.
0:39:33 > 0:39:35- Are we ready to go?- Yeah.
0:39:35 > 0:39:37- Be confident.- OK. - Well done, Catherine.- Thank you.
0:39:49 > 0:39:54So I've made a coconut, rum and raisin ice cream,
0:39:54 > 0:39:58salted caramel and pecan plantains topped with some rum.
0:39:58 > 0:40:00So, enjoy. Thanks.
0:40:05 > 0:40:07The plantain's really tasty.
0:40:07 > 0:40:10I love it with the pecan nuts as well.
0:40:10 > 0:40:12I could eat that all day.
0:40:12 > 0:40:14There's plenty of flavour in the ice cream.
0:40:14 > 0:40:16It has split a bit, so it doesn't look the best,
0:40:16 > 0:40:19but when you eat it all together, it tastes good.
0:40:20 > 0:40:26It's a big, thick, sweet, sticky, nutty thing.
0:40:26 > 0:40:28I don't know. I like the ice cream.
0:40:28 > 0:40:31The texture puts me off.
0:40:31 > 0:40:32It's grainy.
0:40:36 > 0:40:38It was tougher than I imagined it would be,
0:40:38 > 0:40:40cos I've practised it at home and everything went perfectly
0:40:40 > 0:40:44but when that added pressure of the timeframe is added on,
0:40:44 > 0:40:46everything just goes out of the window.
0:40:51 > 0:40:55She's got roast partridge with green polenta, partridge jus,
0:40:55 > 0:40:56which is right up my street.
0:40:56 > 0:40:58I do like a game bird.
0:41:01 > 0:41:02Obviously I've had polenta.
0:41:02 > 0:41:06Green polenta? I don't know about you guys, but I've never had it.
0:41:06 > 0:41:07But let's see.
0:41:09 > 0:41:10What's left to do, Giovanna?
0:41:11 > 0:41:14Just plating, really. These need to go for a couple more minutes.
0:41:14 > 0:41:15Everything else is done.
0:41:23 > 0:41:25Very, very nice.
0:41:25 > 0:41:27Let's get these crumbs on and go.
0:41:31 > 0:41:32- Let's go.- Nice.
0:41:41 > 0:41:43I've made for you today
0:41:43 > 0:41:44a roasted partridge breast
0:41:44 > 0:41:46with a green herb polenta,
0:41:46 > 0:41:47a griddled baby gem,
0:41:47 > 0:41:50sourdough and pine nut crust and a partridge jus.
0:41:58 > 0:42:00I think Giovanna has done a really good job here.
0:42:00 > 0:42:03The partridge is cooked nicely.
0:42:03 > 0:42:05The polenta, which I wasn't actually looking forward to,
0:42:05 > 0:42:07that's really worked well.
0:42:07 > 0:42:10The actual flavour inside of it is actually really good.
0:42:10 > 0:42:13This dish is the best so far.
0:42:13 > 0:42:15This one's probably the most complete.
0:42:17 > 0:42:20I like the partridge. It's soft and it's buttery
0:42:20 > 0:42:22and I'm picking up the vibrancy of the herb.
0:42:22 > 0:42:24However, I do not like that polenta.
0:42:24 > 0:42:26It's really quite strong with aniseed.
0:42:26 > 0:42:28I have to disagree with you on that polenta.
0:42:28 > 0:42:30I love that polenta.
0:42:30 > 0:42:33For somebody out of their own kitchen, an amateur,
0:42:33 > 0:42:35I think that's a pretty good plate of food.
0:42:40 > 0:42:43- Just three minutes, then we've got to serve these pears.- Thank you.
0:42:46 > 0:42:51- NATALIE:- It's simple, but the simple things in life are always the best.
0:42:55 > 0:42:58- What goes on after this cream? - Just the crumb, and then that's it.
0:43:11 > 0:43:12Off you go.
0:43:19 > 0:43:21So I've cooked you a poached pear,
0:43:21 > 0:43:22poached in sweet wine,
0:43:22 > 0:43:25with lemon mascarpone cream and a ginger crumb.
0:43:25 > 0:43:27- Thank you. - Have a good day.
0:43:32 > 0:43:34The pear is nice and soft,
0:43:34 > 0:43:38but the ginger crumb, that's quite...quite strong.
0:43:38 > 0:43:42But when you mix it with the pear and the mascarpone cream,
0:43:42 > 0:43:44it balances in harmony for me.
0:43:47 > 0:43:51Your mouth fills up with this extraordinary flavour of ginger
0:43:51 > 0:43:53and the heat of the pear.
0:43:53 > 0:43:57That's a rather grown-up, lovely set of flavours and textures.
0:43:58 > 0:44:00It's so little time.
0:44:00 > 0:44:02It's really tough.
0:44:02 > 0:44:05When you go back in and it's like, "15 minutes to do another four"...
0:44:09 > 0:44:12You've got ten minutes, Are you going to be on time?
0:44:12 > 0:44:13Probably not.
0:44:17 > 0:44:18Ballotine of crocodile.
0:44:20 > 0:44:24Well, that's not something I was expecting to come and eat today.
0:44:28 > 0:44:30Bet it'll be a pretty big ballotine...
0:44:30 > 0:44:32Any crocodiles I've seen.
0:44:40 > 0:44:43Going to have to push, Lyndsay, cos you're running out of time.
0:44:56 > 0:44:58- She's a bit late, then.- Yeah.
0:45:04 > 0:45:07- Bring me a crocodile sandwich, and make it snappy.- Ba-dum-tsh!
0:45:15 > 0:45:16I'm really sorry.
0:45:22 > 0:45:26- OK, are you going?- Yeah.- Go.
0:45:28 > 0:45:29Wow, that's late.
0:45:30 > 0:45:34- Thank you. - I am SO sorry for the delay.
0:45:38 > 0:45:43What I have cooked for you is a ballotine of crocodile
0:45:43 > 0:45:44with crispy chicken skin,
0:45:44 > 0:45:46tarragon white wine sauce.
0:45:46 > 0:45:49There's some cavolo nero in there and some leeks,
0:45:49 > 0:45:51and a bit of mash.
0:45:51 > 0:45:53Enjoy. Hope you like it.
0:46:01 > 0:46:04The texture of the crocodile and the actual taste of crocodile
0:46:04 > 0:46:06reminds me a bit of sausage meat.
0:46:06 > 0:46:10And the sauce, it packs a punch with the tarragon.
0:46:10 > 0:46:11I taste the wine and cream in it.
0:46:11 > 0:46:15I like the charred leeks, the crispy skin, really nutty, really crispy.
0:46:15 > 0:46:18I'm pleasantly surprised with that. It's nice.
0:46:18 > 0:46:20I'm sorry, guys. I don't like that.
0:46:20 > 0:46:24- What?- I don't like the crocodile at all. It's kind of weird.
0:46:25 > 0:46:29She's given herself so much to do. The timing is awry.
0:46:29 > 0:46:31Those leeks are too well...
0:46:31 > 0:46:33But I tell you what, the main piece,
0:46:33 > 0:46:35that ballotine of crocodile, chicken and chicken mousse,
0:46:35 > 0:46:37is absolutely delicious.
0:46:46 > 0:46:49- SAIRA:- Pineapple and cheese and coffee?
0:46:49 > 0:46:52I don't know. I mean, if it works, great.
0:46:52 > 0:46:53But, yeah, I'm a bit worried.
0:46:56 > 0:46:58You've got four minutes.
0:46:58 > 0:47:00What have you got to do? You've got to roll this...
0:47:00 > 0:47:02- Yeah.- And then what else has got to go on there?
0:47:02 > 0:47:04It's just basically just plating it now. I've made everything.
0:47:14 > 0:47:16Nice. They look good.
0:47:24 > 0:47:27- Lyndsay, we should be going now. - Yeah.
0:47:27 > 0:47:29- Well done. Knock 'em dead. - I'll leave that one for you.
0:47:32 > 0:47:33Thank you.
0:47:38 > 0:47:40For your dessert, I have made for you
0:47:40 > 0:47:43some pineapple cannelloni stuffed with some ricotta,
0:47:43 > 0:47:47pineapple and vanilla soup with some coffee caviar,
0:47:47 > 0:47:50toasted pine nuts, raisins, mint and some flowers.
0:47:54 > 0:47:56The pineapple is just so refreshing, isn't it?
0:47:56 > 0:47:59It's sweet. I think my favourite thing on that plate
0:47:59 > 0:48:00is the pineapple soup.
0:48:00 > 0:48:02It's gorgeously sweetened,
0:48:02 > 0:48:04but it still retains that freshness of pineapple.
0:48:04 > 0:48:06I think it's got a lot of potential.
0:48:06 > 0:48:10I think she's showing off a lot of understanding of different flavours.
0:48:10 > 0:48:14I think it's a really accomplished dessert, and I'd pay for it.
0:48:16 > 0:48:19I love that. Amazingly, it's not too sweet at all.
0:48:19 > 0:48:20In fact, it's very refreshing.
0:48:20 > 0:48:23And that coffee, actually, with that warmth of the pineapple
0:48:23 > 0:48:26and the warmth of that cheese, which is slightly sugared,
0:48:26 > 0:48:27is just fantastic.
0:48:30 > 0:48:32I'm pleased with the food I put out.
0:48:32 > 0:48:34I think they know I took on a lot.
0:48:34 > 0:48:38It's up to them whether I took on too much and that was a mistake
0:48:38 > 0:48:42or whether I took on too much and they'll forgive me being late.
0:48:51 > 0:48:53- NATALIE:- With sea bass,
0:48:53 > 0:48:56it can go 30 seconds over and you've ruined it.
0:49:05 > 0:49:07- LARKIN:- Love the way he's actually infusing the soy
0:49:07 > 0:49:08with some ginger and lemon grass
0:49:08 > 0:49:10just to make it a bit more interesting as well.
0:49:28 > 0:49:32- How long do I have left?- You've got 60 seconds left. You're all right.
0:49:32 > 0:49:33Keep pushing on.
0:49:41 > 0:49:44- What are you doing with that? - Some of these weren't crispy.
0:49:44 > 0:49:45Give it a bit of colour.
0:49:47 > 0:49:48Time is now up.
0:49:52 > 0:49:54- Hello.- Hello.
0:49:54 > 0:49:55Oh, look, three plates.
0:49:55 > 0:49:56Look at you.
0:49:56 > 0:49:59See, past experience as a waiter helps.
0:50:00 > 0:50:01Thank you.
0:50:03 > 0:50:06What we have today is a pan-fried sea bass
0:50:06 > 0:50:09with tempura squid tentacles.
0:50:09 > 0:50:11Underneath that, there's some pak choi,
0:50:11 > 0:50:14there's some pea, coriander, lime puree on the side,
0:50:14 > 0:50:16some purple sprouting broccoli, and on the side,
0:50:16 > 0:50:19there is a ginger and lemon grass soy dressing as well.
0:50:19 > 0:50:21- Thank you very much. Enjoy. - Thank you.
0:50:29 > 0:50:31Sea bass, cooked perfectly.
0:50:31 > 0:50:34The tempura was very, very nice, very, very crispy.
0:50:34 > 0:50:37The purple sprouting broccoli, slightly charred,
0:50:37 > 0:50:38so it had a little bit of smokiness.
0:50:38 > 0:50:39The puree was lovely.
0:50:39 > 0:50:41The dressing just brought everything together.
0:50:41 > 0:50:46That's a really, really clean plate of food.
0:50:46 > 0:50:47He's done good. The boy's done good.
0:50:47 > 0:50:50Refreshing.
0:50:50 > 0:50:51Bags and bags of flavour,
0:50:51 > 0:50:54bags and bags of colour, and bags and bags of texture.
0:50:54 > 0:50:56- It's clever. - And food that people want to eat.
0:51:02 > 0:51:04Seven minutes you've got, Adam.
0:51:06 > 0:51:09Two sauces, custard, parkin,
0:51:09 > 0:51:11honeycomb, all ready to go?
0:51:12 > 0:51:13Just about.
0:51:15 > 0:51:16I've not heard of this before
0:51:16 > 0:51:19but it sounds like it's going to be banging.
0:51:20 > 0:51:23I think it's like a sticky toffee pudding, it's that sort of thing,
0:51:23 > 0:51:25so really, really sweet,
0:51:25 > 0:51:29and all those, you know, bonfire toffee and cinder toffee...
0:51:29 > 0:51:30It's going to be really yummy.
0:51:45 > 0:51:47Adam, we're ready, let's go.
0:51:47 > 0:51:48Take your parkin to Larkin.
0:51:58 > 0:52:01So what we have here is traditional Yorkshire parkin.
0:52:01 > 0:52:06It's topped off with a treacle toffee sauce and some cinder toffee,
0:52:06 > 0:52:09and on the side, there's some creme anglaise as well.
0:52:09 > 0:52:11- Cheers.- Thank you.
0:52:20 > 0:52:21The texture of the sponge is great.
0:52:21 > 0:52:23Cinder toffee sauce is lovely.
0:52:23 > 0:52:28I mean, that sort of real, slightly almost burnt flavour.
0:52:28 > 0:52:31But then it pulls it back with the vanilla custard.
0:52:31 > 0:52:33And the custard's so light
0:52:33 > 0:52:35with little flakes of vanilla going through it.
0:52:35 > 0:52:38You couldn't ask for more on a winter's day.
0:52:38 > 0:52:40He's been the cook of the day for me.
0:52:43 > 0:52:46Get in there, son. That is lovely.
0:52:46 > 0:52:49Proper old-fashioned British pud.
0:52:49 > 0:52:51Lovely.
0:52:53 > 0:52:54I feel like...
0:52:54 > 0:52:56I don't know, a bit buzzing.
0:52:56 > 0:52:57It feels good.
0:52:57 > 0:52:59I think I did as best I could.
0:52:59 > 0:53:02In fact, it actually went even better than I planned.
0:53:02 > 0:53:04I feel good.
0:53:04 > 0:53:06I feel really good.
0:53:11 > 0:53:14Can I talk about somebody that not only surprised me,
0:53:14 > 0:53:16but absolutely delighted me,
0:53:16 > 0:53:21and made a big impression on our guest diners?
0:53:21 > 0:53:23And that was the young man from Yorkshire.
0:53:23 > 0:53:25- Adam.- Yeah.
0:53:25 > 0:53:28I think he had an outstanding day today.
0:53:28 > 0:53:29It's good cooking
0:53:29 > 0:53:32and takes him straight through to the quarterfinal.
0:53:32 > 0:53:35- Right.- Giovanna stuck to her roots with her two courses.
0:53:35 > 0:53:37We had partridge with lots and lots of herbs in it.
0:53:37 > 0:53:39I loved the whole dish.
0:53:39 > 0:53:41I didn't enjoy the flavour of the polenta.
0:53:41 > 0:53:46However, you did, and so did all three of the guys in the other room,
0:53:46 > 0:53:49so what can I say?
0:53:49 > 0:53:52I've got to bow to public opinion.
0:53:52 > 0:53:55As for her dessert, we both loved it.
0:53:55 > 0:54:00That now leaves us with Lyndsay, Catherine and James.
0:54:00 > 0:54:02We're saying goodbye to two.
0:54:03 > 0:54:05Catherine has little things on her plates
0:54:05 > 0:54:07which are really, really tasty.
0:54:07 > 0:54:10However, the execution of the dishes wasn't good at all.
0:54:10 > 0:54:12James got himself in a bit of a panic,
0:54:12 > 0:54:15but at least he pushed forward, he kept on going.
0:54:15 > 0:54:18It wasn't a majestic dessert.
0:54:18 > 0:54:22What bothered me was the cooking of the risotto.
0:54:22 > 0:54:24Lyndsay divided the guests, that's for sure.
0:54:24 > 0:54:27Saira didn't like the crocodile main course.
0:54:27 > 0:54:29The other two really did.
0:54:29 > 0:54:32She's attempting things that amateur cooks hardly ever attempt.
0:54:35 > 0:54:37I'm just going to send them some good vibes
0:54:37 > 0:54:39telepathically or something.
0:54:40 > 0:54:43I think what I've shown is that I'm a battler and actually,
0:54:43 > 0:54:46in adversity, I've come through.
0:54:46 > 0:54:48I think you need that in MasterChef.
0:54:49 > 0:54:52Words would fail me if I make it through this round.
0:54:52 > 0:54:54I don't think anyone could be happier than me.
0:55:11 > 0:55:14Our first quarterfinalist...
0:55:17 > 0:55:19..is Adam.
0:55:19 > 0:55:21- (Thank you.) - Congratulations, my friend.
0:55:21 > 0:55:22Thank you very much.
0:55:27 > 0:55:30Our second quarterfinalist...
0:55:35 > 0:55:36..Giovanna.
0:55:37 > 0:55:38Well done.
0:55:41 > 0:55:45Our third and final quarterfinalist...
0:55:51 > 0:55:52..is Lyndsay.
0:55:55 > 0:55:56Well done.
0:55:56 > 0:55:59Catherine, James,
0:55:59 > 0:56:01well done for getting as far as you did.
0:56:09 > 0:56:10I've had a lot of fun.
0:56:10 > 0:56:13I mean, I'll cherish those memories.
0:56:13 > 0:56:15It's just a learning experience for me.
0:56:15 > 0:56:18I was one of those people screaming at the TV, saying, "Oh, that's easy!
0:56:18 > 0:56:20"Why don't you do that? Why don't you do that?"
0:56:20 > 0:56:22I won't be one of those people any more cos I understand
0:56:22 > 0:56:24what they're going through.
0:56:25 > 0:56:27Congratulations, you three. You are quarterfinalists.
0:56:27 > 0:56:29THEY CHEER
0:56:31 > 0:56:33I'm just pretty relieved.
0:56:35 > 0:56:37I'm a quarterfinalist. There we are. Yeah.
0:56:37 > 0:56:40I've got more to give, definitely.
0:56:40 > 0:56:43I don't think that's me peaked in the competition.
0:56:43 > 0:56:44It's just going to get harder, isn't it?
0:56:44 > 0:56:47But I really hope I go further.
0:56:47 > 0:56:50I've got hopefully some other stuff to show.
0:56:50 > 0:56:53Hopefully I'll get better. That'll be great.
0:56:53 > 0:56:55- EXCITED SQUEALS - Well done.
0:56:57 > 0:57:00Tomorrow night, it's the quarterfinal.
0:57:00 > 0:57:08Lyndsay, Adam and Giovanna will join Richard, Visha and Lindsey
0:57:08 > 0:57:10to fight for their place,
0:57:10 > 0:57:14cooking for one of the country's top restaurant critics.
0:57:14 > 0:57:16Come on.
0:57:16 > 0:57:19It's subtle, sophisticated. I really, really enjoyed it.