0:00:02 > 0:00:04MasterChef is back,
0:00:04 > 0:00:07searching for the country's best amateur cook.
0:00:07 > 0:00:10Go, go, go, go, go!
0:00:10 > 0:00:12- Ooh!- You've got a towel on your head.
0:00:12 > 0:00:14I have. I'm very hot.
0:00:14 > 0:00:17Each week, 14 new contestants battle
0:00:17 > 0:00:20for a place in Friday's quarterfinal.
0:00:20 > 0:00:23This is a gastronomic triumph.
0:00:23 > 0:00:27Only the best will make it through to the final challenges.
0:00:27 > 0:00:29Please! Quick, come on, guys.
0:00:30 > 0:00:32It looks absolutely stunning.
0:00:32 > 0:00:35All different people from all walks of life,
0:00:35 > 0:00:38but they have one burning ambition.
0:00:38 > 0:00:41Sharpen the knives. It's MasterChef time.
0:00:48 > 0:00:52These seven home cooks all think they've got what it takes
0:00:52 > 0:00:55to become MasterChef champion.
0:00:55 > 0:00:57But at the end of today's heat,
0:00:57 > 0:01:00only three will make it through to Friday's quarterfinal.
0:01:03 > 0:01:05I'm very much a carnivore,
0:01:05 > 0:01:07so I think I was a dinosaur in a past life or something.
0:01:07 > 0:01:09So I absolutely love cooking meat.
0:01:11 > 0:01:14Strategy today? Cook something pretty simple.
0:01:14 > 0:01:17Don't panic and cook something crazy.
0:01:17 > 0:01:19Gregg is a Bermondsey boy, like me.
0:01:19 > 0:01:21I'm hoping he's not going to be on my side,
0:01:21 > 0:01:23because I don't believe in that sort of thing.
0:01:23 > 0:01:26Of course I'm hoping he's on my side!
0:01:46 > 0:01:50Welcome to a brand-new MasterChef competition.
0:01:50 > 0:01:53Try and hold your nerve. Try to enjoy it.
0:01:53 > 0:01:55You're here because you love to cook,
0:01:55 > 0:01:57and that's all we want you to do.
0:01:58 > 0:02:00Through those doors is a market
0:02:00 > 0:02:04stocked full of the most fantastic ingredients
0:02:04 > 0:02:06from all around the world,
0:02:06 > 0:02:10and we'd like you to cook us one plate of food.
0:02:10 > 0:02:12It can be sweet, it can be savoury.
0:02:12 > 0:02:15Most importantly, we'd like it to be delicious.
0:02:15 > 0:02:17Ladies and gentlemen,
0:02:17 > 0:02:19may your first test begin.
0:02:19 > 0:02:22To market.
0:02:25 > 0:02:29Today's market ingredients include beef mince,
0:02:31 > 0:02:33duck breasts,
0:02:33 > 0:02:36pancetta, cod
0:02:37 > 0:02:40and mussels.
0:02:40 > 0:02:46There's also a range of cheeses, nuts, grains and pulses,
0:02:47 > 0:02:50and a selection of fruit and vegetables.
0:02:50 > 0:02:52Lots of things to choose.
0:02:52 > 0:02:54I've already changed my mind twice.
0:02:56 > 0:02:57Off the bat, it's quite a lot
0:02:57 > 0:02:59just to try to formulate a dish really quickly,
0:02:59 > 0:03:02so it's just a case of trying to be quite concise
0:03:02 > 0:03:05and hope it all comes together at the end.
0:03:05 > 0:03:07We're looking for raw talent,
0:03:07 > 0:03:11and this market challenge is their opportunity to show us
0:03:11 > 0:03:13how good they could be.
0:03:13 > 0:03:16What they've got to do is formulate a plan very quickly.
0:03:16 > 0:03:19They can't grab everything and hope.
0:03:20 > 0:03:24It is a little bit daunting, but I'm just trying to stay focused
0:03:24 > 0:03:27and just try and do what I usually do every day,
0:03:27 > 0:03:30and stick with that.
0:03:30 > 0:03:32I've got something in mind that I've done before,
0:03:32 > 0:03:34so fingers crossed we're on safe territory.
0:03:39 > 0:03:42One great plate of food. One hour and ten minutes.
0:03:42 > 0:03:45At the end of this, three of you are going home.
0:03:47 > 0:03:50Ladies and gentlemen,
0:03:50 > 0:03:52let's cook.
0:04:06 > 0:04:10Mum of three daughters Louise works as a fitness instructor.
0:04:10 > 0:04:13I grew up in Llanelli, south Wales. I've never left.
0:04:13 > 0:04:16All my family are still there as well.
0:04:16 > 0:04:18I love, I love John and Gregg.
0:04:18 > 0:04:20I'm so excited.
0:04:20 > 0:04:23You know, I'd love to give Gregg a little cwtch. That's a cuddle.
0:04:23 > 0:04:26I don't suppose I'm allowed. But I'll suppress the energy,
0:04:26 > 0:04:28and just stay cool and hold back.
0:04:31 > 0:04:33You seem remarkably comfortable.
0:04:33 > 0:04:36Erm... Do I? It's the Welsh in me, yeah.
0:04:36 > 0:04:39- Are you a Welsh rugby fan? - Yes, yes.
0:04:39 > 0:04:42# And they were singing hymns and arias
0:04:46 > 0:04:48# Land of my fathers
0:04:49 > 0:04:51# Ard hyd y nos. #
0:04:52 > 0:04:54Do you know, I've got goose bumps, Gregg.
0:04:54 > 0:04:57You're the only man who's done that for me.
0:04:57 > 0:04:59John, take over, son!
0:05:03 > 0:05:05I love the fact that Louise is making her own pasta
0:05:05 > 0:05:07in the first round of MasterChef.
0:05:07 > 0:05:10She's making us tagliatelle with meatballs
0:05:10 > 0:05:12and a tomato chilli pepper sauce.
0:05:12 > 0:05:15She knows how to feed a family, that's for sure.
0:05:15 > 0:05:18Those meatballs are huge.
0:05:18 > 0:05:20She's got to make sure those meatballs are cooked
0:05:20 > 0:05:21all the way through.
0:05:23 > 0:05:26- What is that, mate?- I need to picture in my head what I'm doing.
0:05:26 > 0:05:28Do you cook better than you draw?
0:05:28 > 0:05:31You can be the one to tell me that!
0:05:31 > 0:05:3524-year-old black belt martial artist James
0:05:35 > 0:05:37works in a wine shop in Oxford.
0:05:37 > 0:05:39I've been doing judo now for 20 years.
0:05:39 > 0:05:44I always train pretty hard in that, so they'd better be nice!
0:05:45 > 0:05:47Are you OK up there, James?
0:05:47 > 0:05:49Very good up here, thank you very much!
0:05:49 > 0:05:50Welcome to MasterChef.
0:05:50 > 0:05:52- Thank you.- What are you making, young James?
0:05:52 > 0:05:54So I'm doing some cod
0:05:54 > 0:05:57with a little bit of a classic French butter sauce,
0:05:57 > 0:06:00like a beurre blanc, I'm not too sure if that's how you pronounce it,
0:06:00 > 0:06:04a cauliflower puree, some leeks, oh, and a bit of samphire as well.
0:06:04 > 0:06:08Hopefully, something glorious comes from it, otherwise...
0:06:08 > 0:06:11We'll see, won't we?
0:06:13 > 0:06:14For some reason or other,
0:06:14 > 0:06:18James has decided that purple cauliflower is a nice accompaniment
0:06:18 > 0:06:20to his classic cod, samphire and beurre blanc.
0:06:20 > 0:06:23But unfortunately, it will be like the cod has swum
0:06:23 > 0:06:24into the purple ocean.
0:06:24 > 0:06:27Cook the cod perfectly, James, please.
0:06:27 > 0:06:32Guys, 30 minutes have gone, which means you've got 40 minutes left.
0:06:33 > 0:06:36Yorkshirewoman Jess has played football,
0:06:36 > 0:06:40basketball and hockey for her home county.
0:06:40 > 0:06:42I'm really excited to cook for John and Gregg.
0:06:42 > 0:06:44And do you know what else I'm really excited about is,
0:06:44 > 0:06:46you know the woman with the really attractive voice
0:06:46 > 0:06:49that starts talking about the food? "Jess has cooked..."
0:06:49 > 0:06:52You know, that bit. I'm really excited.
0:06:52 > 0:06:55I do know she's not here today!
0:06:57 > 0:06:58Jess is intriguing,
0:06:58 > 0:07:02because on her bench she has soy sauce, sesame seeds,
0:07:02 > 0:07:06chorizo, butternut squash, duck and blackberries,
0:07:06 > 0:07:09alongside some bok choi and some garlic.
0:07:09 > 0:07:11I'm either going to be bowled over or bowled out.
0:07:13 > 0:07:16I'm making pan-fried duck breast
0:07:16 > 0:07:20with a butternut squash and chorizo rosti,
0:07:20 > 0:07:24just to add a bit of saltiness. I've also done a blackberry sauce.
0:07:24 > 0:07:26Most of my recipes involve bold flavours,
0:07:26 > 0:07:30so expect something kind of a little bit unusual, a little bit different.
0:07:30 > 0:07:32- I think that's good. That's eclectic.- Exactly.
0:07:32 > 0:07:35- What do you do, Jess? - I'm a dental nurse, actually,
0:07:35 > 0:07:37and I'm also a musician as well and songwriter,
0:07:37 > 0:07:40so I do a bit of everything. It all involves the mouth, you know.
0:07:47 > 0:07:5235-year-old Ashley loves to cook with his seven-year-old daughter.
0:07:54 > 0:07:57- Are you a busy man, Ashley? - I am, yeah.
0:07:57 > 0:08:00I run a music department at a cathedral.
0:08:00 > 0:08:02- What cathedral?- Norwich Cathedral.
0:08:02 > 0:08:04We have three cathedral choirs.
0:08:04 > 0:08:06We have a sung service every day of the week.
0:08:06 > 0:08:10We have the fourth-largest cathedral organ in the country to look after,
0:08:10 > 0:08:11so I have to play that.
0:08:11 > 0:08:12What are you making?
0:08:12 > 0:08:14Recently, my wife and I went on holiday to Venice,
0:08:14 > 0:08:17and we had what they call a guazzetto,
0:08:17 > 0:08:20you know, this wonderful, Venetian, rich, red wine fish stew.
0:08:20 > 0:08:22So I'm sort of doing my take on it.
0:08:22 > 0:08:24Big Venetian fish stew?
0:08:24 > 0:08:26- That's the plan.- Marvellous.
0:08:28 > 0:08:31I would like to think I'm reasonably at ease with pressure,
0:08:31 > 0:08:33because I have to deal with a lot of it at work.
0:08:33 > 0:08:36You know, I've played the organ on the BBC World Service
0:08:36 > 0:08:37to millions of people.
0:08:37 > 0:08:38But I don't know whether in the context
0:08:38 > 0:08:40of actually being in the kitchen,
0:08:40 > 0:08:43the pressure will get to me in a different way, so we'll see.
0:08:44 > 0:08:47The thought of a lovely, rich, sweet,
0:08:47 > 0:08:51spicy stew with lots of fish in it is fantastic.
0:08:51 > 0:08:56The sauce has to be voluptuous, and that fish has to be cooked just so.
0:08:56 > 0:08:59If he cooks that fish too much, it becomes dry and it falls apart,
0:08:59 > 0:09:02and the stew is finished.
0:09:04 > 0:09:08You have 25 minutes left.
0:09:08 > 0:09:10Just 25 minutes left.
0:09:11 > 0:09:15Print engineer Terry is a keen scuba diver,
0:09:15 > 0:09:18and has hand-dived for his own scallops.
0:09:20 > 0:09:23I grew up in Bermondsey. My mother's a really good cook.
0:09:23 > 0:09:26My nan was a fantastic cook,
0:09:26 > 0:09:30and for me and my cousin she always did a "gone wrong" cake.
0:09:30 > 0:09:35Too many eggs, nice and flat and dense, fantastic taste.
0:09:35 > 0:09:39I'm not going to do it here.
0:09:39 > 0:09:41Forgive me, I love Bermondsey, where we're from,
0:09:41 > 0:09:42but it's not a culinary hotbed of the UK.
0:09:42 > 0:09:45- It's pie and mash every day of the week.- How many pies do you have?
0:09:45 > 0:09:47- Only two.- Only two?- Only two pies.
0:09:49 > 0:09:52Right, I'm going to play the spoons, you get a washboard. Let's go.
0:09:52 > 0:09:54- Let's go!- What are you making for us now?
0:09:54 > 0:09:58I'm doing a mushroom risotto with blue cheese
0:09:58 > 0:10:00and some tempura vegetables.
0:10:00 > 0:10:02Why tempura in a risotto?
0:10:02 > 0:10:04I just like the difference in texture.
0:10:04 > 0:10:05A little bit crunchy,
0:10:05 > 0:10:07a bit of a contrast to the mushrooms, blue cheese.
0:10:07 > 0:10:10I think it works, but that's down to you.
0:10:10 > 0:10:13- Good luck with that, mate. - Thank you.
0:10:14 > 0:10:17I've had sushi and tempura, absolutely.
0:10:17 > 0:10:19But I've never had a mushroom risotto
0:10:19 > 0:10:21with blue cheese and tempura veg.
0:10:25 > 0:10:2926-year-old Rachel grew up in Scunthorpe,
0:10:29 > 0:10:32and now lives in London, working as a sales consultant,
0:10:32 > 0:10:35selling flooring.
0:10:36 > 0:10:39I'm making for you a courgette and goat's cheese risotto,
0:10:39 > 0:10:44with a walnut and mint pesto.
0:10:44 > 0:10:47- Why this dish?- It's...risotto, you know, it's Italian,
0:10:47 > 0:10:50that's the kind of food I like to cook.
0:10:50 > 0:10:53It's really tasty, and it's quite colourful as well.
0:10:53 > 0:10:55Who taught you to cook?
0:10:55 > 0:10:59My dad for, sort of, savoury dishes, which is probably what I'm best at.
0:10:59 > 0:11:02And my mum does some great desserts, so...
0:11:02 > 0:11:05- I think we should have Mum on here. - Yeah, I know.
0:11:08 > 0:11:10My parents have been great, and particularly my mum.
0:11:10 > 0:11:14I went over to hers the other weekend and cooked her six dishes
0:11:14 > 0:11:17that she had to eat within two days.
0:11:20 > 0:11:23Pesto and goat's cheese in a risotto?
0:11:23 > 0:11:27I'm wondering if they're all necessary.
0:11:27 > 0:11:30I'm hoping the courgette survives within that lovely risotto.
0:11:30 > 0:11:33I'd like to see a bite of vegetable, still a bit of crunch,
0:11:33 > 0:11:36and I don't want too much goat's cheese because that goat's cheese
0:11:36 > 0:11:38will be really powerful.
0:11:38 > 0:11:41You've got 15 minutes left, guys.
0:11:41 > 0:11:43Just 15 minutes, please.
0:11:44 > 0:11:47Furniture designer Fiona cooks at home
0:11:47 > 0:11:49for her husband and two daughters.
0:11:49 > 0:11:52I'm hoping, sort of like, to stick with, sort of like, something,
0:11:52 > 0:11:55sort of like, simple and classic but with a little bit of a twist.
0:11:56 > 0:11:59Hopefully, I'll come up with something that comes out
0:11:59 > 0:12:02really well at the end and not have them running for the hills!
0:12:04 > 0:12:07- How are you, Fiona?- Mildly panicked.
0:12:07 > 0:12:10- Coping.- Where are you from?
0:12:10 > 0:12:13I was born in Blackpool, and I now live in the south-west of Scotland.
0:12:13 > 0:12:16I've got eight dogs, horses, two giant rabbits.
0:12:16 > 0:12:19My daughter collects waifs and strays,
0:12:19 > 0:12:21so that's why we have eight dogs.
0:12:21 > 0:12:22You've got a menagerie!
0:12:22 > 0:12:25- Yeah, just a touch.- What are you making for us now?
0:12:25 > 0:12:31I am doing an oven-roasted cod loin with pancetta, a fennel sauce,
0:12:31 > 0:12:35a crispy herb quail's egg,
0:12:35 > 0:12:37with leeks and potato.
0:12:37 > 0:12:39Have you got the pancetta around the fish?
0:12:39 > 0:12:40It's just underneath the fish,
0:12:40 > 0:12:42to give it flavour when it cooks in the oven.
0:12:42 > 0:12:44Fiona, it sounds like you've got a lot to do.
0:12:44 > 0:12:46- Yeah, I have.- Good luck.- Thank you.
0:12:49 > 0:12:52Fennel and cod could work together. Fennel, cod, leeks, potatoes,
0:12:52 > 0:12:55quail's egg, crispy herbs, I'm not quite sure.
0:13:00 > 0:13:02I'm pleased with them. Yay!
0:13:02 > 0:13:04It's all going off, that's for sure.
0:13:04 > 0:13:07There's lots of ambition, lots of good smells,
0:13:07 > 0:13:08lots of great promise.
0:13:08 > 0:13:11It's now about the delivery.
0:13:12 > 0:13:15Ladies and gentlemen, you have just four minutes.
0:13:15 > 0:13:19All that work, think about your presentation, please.
0:13:24 > 0:13:27It's a thick bit of cod.
0:13:27 > 0:13:31Let's just hope that's cooked all the way through.
0:13:33 > 0:13:36You have 60 seconds, and that's all you have.
0:13:40 > 0:13:41Jess, you've got to hurry up.
0:13:41 > 0:13:44Quick, quick, quick, quick, quick!
0:13:48 > 0:13:49That's it, time's up!
0:13:49 > 0:13:51Stop.
0:13:55 > 0:13:57- It looks superb, mate. - Thank you.- It looks really good.
0:13:57 > 0:13:59I haven't managed to see yours yet.
0:13:59 > 0:14:02No, don't go over, don't do it, don't do that!
0:14:02 > 0:14:04It looks amazing.
0:14:04 > 0:14:07Yeah, but I don't know how the cod is cooked.
0:14:07 > 0:14:09Fiona, bring your plate up, please.
0:14:14 > 0:14:18First up is furniture designer Fiona.
0:14:18 > 0:14:24She's made roast cod with a panko and herb coated quail's egg served
0:14:24 > 0:14:28with pancetta, leeks, fennel,
0:14:28 > 0:14:30potatoes and a fennel sauce.
0:14:41 > 0:14:44On here, you've got some great flavours.
0:14:44 > 0:14:47Your veloute with celery and fennel running through it
0:14:47 > 0:14:50is absolutely delicious, and it's silky smooth, as it should be.
0:14:50 > 0:14:53There's no need for a piece of fish skin
0:14:53 > 0:14:57with some Parma ham attached to it which you can't eat.
0:14:57 > 0:14:59That is about as chewy as a rubber boot.
0:15:02 > 0:15:05Fiona, this fennel is too big for the plate,
0:15:05 > 0:15:09and you've left a great big lump of inedible stalk.
0:15:09 > 0:15:12In saying that, your fish is cooked really well
0:15:12 > 0:15:14and it's really nicely seasoned.
0:15:14 > 0:15:18You have demonstrated to me that you can do things.
0:15:22 > 0:15:24Blind panic and terror.
0:15:24 > 0:15:26I couldn't believe I left the skin on the fish.
0:15:26 > 0:15:29It was a basic error I should probably have picked up on, but...
0:15:29 > 0:15:32The big, hulking lump of fennel will probably, sort of like,
0:15:32 > 0:15:34follow me to my dying day.
0:15:40 > 0:15:46Print engineer Terry has cooked a mushroom and blue cheese risotto
0:15:46 > 0:15:49topped with tempura vegetables, chilli,
0:15:49 > 0:15:52courgette, red pepper and sage leaves.
0:16:02 > 0:16:04I like the texture of your risotto,
0:16:04 > 0:16:07and I like the flavour of your tempura.
0:16:07 > 0:16:09The problem is, as the tempura's sitting on the risotto,
0:16:09 > 0:16:10it's going soggy.
0:16:10 > 0:16:13And of course, what you want a tempura to do is be crispy.
0:16:15 > 0:16:17Lots of fiery black pepper,
0:16:17 > 0:16:21crispy vegetables across the top including very heady sage,
0:16:21 > 0:16:24quite bitter and sharp courgettes,
0:16:24 > 0:16:26chilli, which of course is ferociously hot.
0:16:26 > 0:16:29And the mushrooms have disappeared, because
0:16:29 > 0:16:31then you've got salty, blue cheese as well.
0:16:31 > 0:16:34- Sometimes you've got to dare, don't you, Terry?- Oh, absolutely.
0:16:34 > 0:16:38And you've definitely dared there. That's daring, for sure.
0:16:38 > 0:16:41The comments weren't great.
0:16:41 > 0:16:43I cooked the food that I like to cook.
0:16:44 > 0:16:48I just don't think it worked for me this time. I'm gutted.
0:16:52 > 0:16:58Dental nurse Jess has made pan-fried duck breast, bok choi,
0:16:58 > 0:17:04crispy shallots and a chorizo and butternut squash rosti,
0:17:04 > 0:17:06served with a blackberry sauce.
0:17:15 > 0:17:17The duck flesh is cooked nicely.
0:17:17 > 0:17:22- Good.- Love the combination of butternut squash and chorizo.
0:17:22 > 0:17:24That's a nice idea.
0:17:24 > 0:17:29The thought of having chorizo and blackberries on the same plate with
0:17:29 > 0:17:32duck and bok choi, I was a little bit unsure about.
0:17:32 > 0:17:34However, somehow or another,
0:17:34 > 0:17:37you've made this all come together as a dish.
0:17:37 > 0:17:39Look, there could be promise here, Jess.
0:17:39 > 0:17:41But you've got to give yourself time to put it on a plate.
0:17:44 > 0:17:46It's nerve-racking, isn't it?
0:17:49 > 0:17:55Cathedral organist Ashley is serving a Venetian fish stew made with cod
0:17:55 > 0:17:59and mussels in a tomato and red pepper sauce,
0:17:59 > 0:18:03with battered cod, lemon zest and toasted ciabatta.
0:18:15 > 0:18:18The base flavour of your sauce is good,
0:18:18 > 0:18:22but the whole thing needs to be cooked longer and slower.
0:18:22 > 0:18:25Your tomatoes are still whole, which means that they haven't
0:18:25 > 0:18:28actually broken down, and they will become sweet.
0:18:28 > 0:18:30And then once that stew is really rich,
0:18:30 > 0:18:32you drop your fish in for moments,
0:18:32 > 0:18:35because your fish has now become very dry and quite chalky
0:18:35 > 0:18:38and a bit too hard.
0:18:39 > 0:18:42The piece of fish across the top is nicely cooked,
0:18:42 > 0:18:45but of course it won't stay crispy sitting on wet.
0:18:45 > 0:18:48We wanted a concerto, and we got a ditty.
0:18:48 > 0:18:51It's not a bad ditty, but it's not a concerto.
0:18:53 > 0:18:56I thought I'd done a good job,
0:18:56 > 0:18:57so I was a little disappointed
0:18:57 > 0:19:02that they didn't feel it was more flavoursome.
0:19:05 > 0:19:10Sales consultant Rachel has made a green and yellow courgette
0:19:10 > 0:19:15and goat's cheese risotto with a mint, walnut and Parmesan pesto.
0:19:28 > 0:19:31I so wanted to dislike it,
0:19:31 > 0:19:32as you've taken a classic risotto
0:19:32 > 0:19:36and a classic pesto and messed them up and mixed them in together.
0:19:36 > 0:19:37But it actually tastes nice.
0:19:37 > 0:19:39What can I say?
0:19:39 > 0:19:41Thank you, thank you, Gregg.
0:19:41 > 0:19:43Your textures are good.
0:19:43 > 0:19:45Your flavours are good.
0:19:45 > 0:19:50My issue here, Rachel, is that I don't know about skill.
0:19:50 > 0:19:51Because I've got some grated courgette,
0:19:51 > 0:19:55some chopped courgette and a bit of pesto on some cooked rice,
0:19:55 > 0:19:57and I don't know much more about you.
0:19:57 > 0:20:00What I wanted to show you today was that I can do flavours,
0:20:00 > 0:20:04and then I hope I get the chance to show you I can also do techniques.
0:20:13 > 0:20:18Fitness instructor Louise has made fresh tagliatelle pasta
0:20:18 > 0:20:23with a roast tomato, red pepper, chilli and basil sauce,
0:20:23 > 0:20:25topped with meatballs.
0:20:25 > 0:20:28You've got massive meatballs there, Louise.
0:20:28 > 0:20:30They're like the biggest meatballs I've seen in years.
0:20:40 > 0:20:42Works for me.
0:20:42 > 0:20:44Completely and utterly works for me.
0:20:44 > 0:20:48Your pasta is a great texture, neither too firm nor too soft.
0:20:48 > 0:20:50I'd say bang-on.
0:20:50 > 0:20:56And even though the meatballs may be sizeable, they're cooked throughout.
0:20:56 > 0:20:59Not bad at all.
0:20:59 > 0:21:02Louise, I think this has got great heart.
0:21:02 > 0:21:05I really like that sauce.
0:21:05 > 0:21:06As you take more and more on,
0:21:06 > 0:21:09you get the warmth of a little bit of chilli,
0:21:09 > 0:21:12you get the sweetness of pepper, you get the sweetness of tomato.
0:21:12 > 0:21:14Your meatballs, I'd like them to be a bit smaller.
0:21:14 > 0:21:18But you know what? First round of MasterChef, I think it's great.
0:21:18 > 0:21:20- Great start, Louise.- Good.
0:21:20 > 0:21:23Thank you very much.
0:21:23 > 0:21:25Oh, my God, it was fantastic.
0:21:25 > 0:21:27They loved it.
0:21:27 > 0:21:29There was an issue with the size of my balls.
0:21:29 > 0:21:32I'll have to remember next time, smaller balls.
0:21:32 > 0:21:34But I'm thrilled.
0:21:39 > 0:21:44Finally, wine retailer James has cooked pan-roasted cod
0:21:45 > 0:21:50on a bed of leeks with a purple cauliflower puree,
0:21:50 > 0:21:55samphire and rosemary salt, served with a beurre blanc.
0:22:03 > 0:22:07I love your puree. I love the way you cooked your fish.
0:22:07 > 0:22:09I think you've got really good flavour in your beurre blanc,
0:22:09 > 0:22:12and I love the idea of the rosemary salt.
0:22:12 > 0:22:17It's an absolute collision of colours that it looks like you've
0:22:17 > 0:22:21turned the fish into a kaleidoscope, but I like the boldness.
0:22:21 > 0:22:23Thank you.
0:22:23 > 0:22:26I think you've got great promise.
0:22:26 > 0:22:29Your fish is cooked absolutely beautifully.
0:22:29 > 0:22:31I like the soft leeks underneath.
0:22:31 > 0:22:33The smoothness of your puree is really good.
0:22:33 > 0:22:36I'm not a big fan of the colour, but as Gregg says,
0:22:36 > 0:22:38at this stage of the competition you being bold,
0:22:38 > 0:22:41standing out from the crowd, good on you, James.
0:22:44 > 0:22:47I think it went better than I possibly thought.
0:22:47 > 0:22:50It was edible. Everything came together, just about.
0:22:50 > 0:22:54Yeah, OK, I think.
0:22:54 > 0:22:58Well, if that's a sign of things to come, bring it on.
0:22:58 > 0:23:01Because I tell you what, there's a fair bit of invention out there.
0:23:01 > 0:23:03And lots of really good cookery.
0:23:05 > 0:23:07I've got a couple of people who are safe, for sure.
0:23:07 > 0:23:10Louise's pasta and meatballs was very, very good.
0:23:10 > 0:23:13She had a plan and she fulfilled it, and it was tasty.
0:23:13 > 0:23:15The lady, as far as I'm concerned
0:23:15 > 0:23:18at this early stage of the competition, can cook.
0:23:18 > 0:23:20I don't like James's presentation.
0:23:20 > 0:23:23However, I think that puree was as smooth as anything.
0:23:23 > 0:23:27That piece of cod was cooked absolutely beautifully,
0:23:27 > 0:23:29and he dares to be a bit different.
0:23:29 > 0:23:33I agree with you on James. I think he's got real promise.
0:23:33 > 0:23:37There's one person who I believe is going home, and that's Terry.
0:23:37 > 0:23:41Tempura and risotto doesn't sound good, and it doesn't taste good.
0:23:41 > 0:23:44Terry, I think, went for a gamble. It didn't pay off.
0:23:44 > 0:23:47Unfortunately, you only get one shot.
0:23:47 > 0:23:50There's somebody else that I don't think really came up to the mark,
0:23:50 > 0:23:51and that was Ashley.
0:23:51 > 0:23:53It was a tomato-based,
0:23:53 > 0:23:56not-very-well-flavoured soup stew,
0:23:56 > 0:23:59with fish in it that was overcooked.
0:23:59 > 0:24:02I think you're probably right. Ashley's done his dash.
0:24:02 > 0:24:06We've now got a conversation about Rachel, Fiona and Jess.
0:24:06 > 0:24:09Two go through, one goes home?
0:24:09 > 0:24:11Rachel? Tricky.
0:24:11 > 0:24:16I'm not sure Rachel showed an enormous amount of technique.
0:24:16 > 0:24:20Basil, mint, walnuts, Parmesan, goat's cheese, courgettes,
0:24:20 > 0:24:23all together on one plate, and you said it was great.
0:24:23 > 0:24:26I'm worried that... If she got lucky.
0:24:26 > 0:24:30Jess's combination of ingredients was pretty crazy, right out there.
0:24:30 > 0:24:33Spanish sausage, chorizo, and butternut squash with duck?
0:24:33 > 0:24:38Presentation wasn't great. She was very rushed at the end,
0:24:38 > 0:24:40but I enjoyed the flavours.
0:24:40 > 0:24:43Fiona cooked a really nice piece of fish,
0:24:43 > 0:24:47made a really nice veloute, nice sauce,
0:24:47 > 0:24:51but gave us a great big chunk of unnecessary fennel
0:24:51 > 0:24:53and gave us a quail's egg that was also,
0:24:53 > 0:24:55in my mind, unnecessary.
0:24:55 > 0:24:57You've got the skin of the fish which is stuck on ham,
0:24:57 > 0:24:58which you can't eat.
0:24:58 > 0:25:01Regardless of how well that piece of fish is cooked,
0:25:01 > 0:25:04you can't eat the rest of it.
0:25:04 > 0:25:06I know I like cooking, I know I like flavours
0:25:06 > 0:25:09and I put some odd things together, but I want to learn. I want to grow.
0:25:10 > 0:25:14I really want another chance to show them what else I can do.
0:25:14 > 0:25:18It's so hard to show enough in one dish.
0:25:18 > 0:25:20There were some things I need to improve on,
0:25:20 > 0:25:22but it wasn't a complete car crash, so it's just a waiting game now.
0:25:22 > 0:25:24I'm just going to have to wait and see.
0:25:24 > 0:25:26Who stays and who goes, John?
0:25:26 > 0:25:29It's a really tight call.
0:25:40 > 0:25:43Well done, everybody.
0:25:43 > 0:25:46Three of you are leaving the competition,
0:25:46 > 0:25:49but I think you can leave here with your head held high.
0:25:49 > 0:25:51Louise.
0:25:51 > 0:25:54James.
0:25:54 > 0:25:57Congratulations. You two are definitely staying.
0:26:01 > 0:26:03Terry.
0:26:03 > 0:26:04Ashley.
0:26:04 > 0:26:06Gentlemen, sorry, you're leaving us.
0:26:06 > 0:26:09Thank you very much.
0:26:12 > 0:26:15Now we have to make a decision.
0:26:16 > 0:26:18The third person leaving us...
0:26:24 > 0:26:26..is Fiona.
0:26:26 > 0:26:29Fiona, thank you very much indeed. Thank you.
0:26:32 > 0:26:33Oh, it's been fabulous.
0:26:33 > 0:26:36I mean, I wouldn't change it for anything.
0:26:36 > 0:26:38I mean, I got onto MasterChef.
0:26:38 > 0:26:40I got a chance to show what I can do,
0:26:40 > 0:26:43even if it didn't necessarily work out the right way
0:26:43 > 0:26:45that I wanted it to.
0:26:45 > 0:26:48Gutted. It's a shame. I was looking forward to staying in.
0:26:48 > 0:26:51I stuck to what I like. I stuck to what I enjoy to eat.
0:26:51 > 0:26:53It didn't work out for me.
0:26:53 > 0:26:56Inevitably, I'm disappointed, because I've had a great day
0:26:56 > 0:26:59and I was just getting into it.
0:26:59 > 0:27:02I can go back to being a musician now.
0:27:14 > 0:27:17You are all cooking for a quarterfinal place.
0:27:19 > 0:27:22And that means at the end of this, one of you will be going home.
0:27:23 > 0:27:28You are not just serving your food to John and me today.
0:27:28 > 0:27:33You are going to deliver your food to three very important guests:
0:27:33 > 0:27:38Two of last year's finalists, Steve and Giovanna,
0:27:38 > 0:27:42and last year's MasterChef winner,
0:27:42 > 0:27:45the incredible Saliha.
0:27:48 > 0:27:53Two courses. Four plates of each course. One hour and 15 minutes.
0:27:53 > 0:27:56Ladies and gentlemen, let's cook.
0:28:05 > 0:28:08OK, right, focus, focus, focus.
0:28:09 > 0:28:11Please focus.
0:28:11 > 0:28:14I have a plan.
0:28:14 > 0:28:16I've got all of the ingredients
0:28:16 > 0:28:18and the notes and the timings in my head,
0:28:18 > 0:28:23and I've taken the decision not to take on too much.
0:28:23 > 0:28:25Whether that's going to be my downfall, I don't know,
0:28:25 > 0:28:29but what I do think is, I'm going to get that food out on time.
0:28:32 > 0:28:35I'm making a spiced lamb mincemeat and aubergine dish
0:28:35 > 0:28:40with a yoghurt tahini, followed by a lime and coconut cheesecake.
0:28:40 > 0:28:44What is it about this lamb dish that you really like?
0:28:44 > 0:28:46The flavours, and that it's presented well,
0:28:46 > 0:28:49because it's tricky presenting mincemeat.
0:28:49 > 0:28:52- Yeah.- Yeah. - Yeah, how do you do that?
0:28:52 > 0:28:55Put a lovely colourful things on top of it,
0:28:55 > 0:28:59so I've got coriander, tomatoes. It should look attractive.
0:29:05 > 0:29:08To make her North African lamb dish look good,
0:29:08 > 0:29:10she's putting things on top.
0:29:10 > 0:29:14She did that with the risotto, she's trying it again now.
0:29:14 > 0:29:16But I tell you what, it's risky.
0:29:16 > 0:29:17It is double risky.
0:29:22 > 0:29:23This is the messy bit.
0:29:24 > 0:29:26It feels awesome to be cooking my own food today.
0:29:26 > 0:29:28I have been practising.
0:29:28 > 0:29:31Family and friends have eaten these dishes over and over again.
0:29:32 > 0:29:35For my main course, I'm cooking Asian-glazed fillet of beef
0:29:35 > 0:29:39with crispy shallots, bok choy, and a carrot and ginger puree.
0:29:41 > 0:29:45For my dessert, banana sticky toffee pudding with caramelised pecans,
0:29:45 > 0:29:48a vanilla whipped cream, and chargrilled banana.
0:29:50 > 0:29:51- Jess.- Hi.
0:29:51 > 0:29:55You, once again, have an interesting collection of ingredients.
0:29:55 > 0:29:59Yeah. Yeah, I'm doing quite an eclectic menu,
0:29:59 > 0:30:02but that's... You see, that's the kind of chef I am.
0:30:02 > 0:30:04I do like to cook different types of food
0:30:04 > 0:30:06from different areas of the world.
0:30:06 > 0:30:10So I just want to demonstrate that I can do different flavours,
0:30:10 > 0:30:12different flavour combinations.
0:30:12 > 0:30:15How do you chargrill a banana? Does it not fall to mush?
0:30:15 > 0:30:18No, it doesn't, actually. It doesn't. It stays quite firm,
0:30:18 > 0:30:20but it gives a really nice bitterness
0:30:20 > 0:30:22that offsets the sweetness.
0:30:26 > 0:30:31So, a glaze for the beef that's got soy sauce, sugar and chilli,
0:30:31 > 0:30:35and then we've got a butternut squash that's sweet.
0:30:35 > 0:30:37It shouldn't work, but who knows?
0:30:37 > 0:30:41I thought that about her duck dish in the last round and it worked.
0:30:41 > 0:30:45Dessert, a banana sticky toffee pudding, fantastic.
0:30:52 > 0:30:56I'm really excited because I'm cooking from the heart today.
0:30:56 > 0:30:57It's a dish my family absolutely love.
0:30:58 > 0:31:02I'm concerned about the plating and making it look the same
0:31:02 > 0:31:06and making it look nice, but I have got a husband and three children,
0:31:06 > 0:31:09so plating up five meals is my norm.
0:31:11 > 0:31:16For main, I'm doing butter chicken with a spinach pilaf rice,
0:31:16 > 0:31:20onion bhaji, green chutney and raita.
0:31:20 > 0:31:26And for my dessert, I'm doing a pineapple fool with a tuile biscuit,
0:31:26 > 0:31:29charred pineapple and some mint.
0:31:29 > 0:31:32The food of the subcontinent of India is varied
0:31:32 > 0:31:36and it's very exciting and you're just about to present it to Saliha,
0:31:36 > 0:31:39who is probably one of the best at it I've ever seen.
0:31:39 > 0:31:41I know. Why?
0:31:41 > 0:31:42Why have I done that?
0:31:42 > 0:31:45Well, if I'm going to give it to anybody
0:31:45 > 0:31:47and get any sort of feedback,
0:31:47 > 0:31:50criticism, why not? That's probably the best one to try it.
0:31:50 > 0:31:51Have you timed this?
0:31:52 > 0:31:55I haven't timed the both of them together.
0:31:57 > 0:32:02I'm not at all concerned about the menu compilation from Louise.
0:32:02 > 0:32:04I think it sounds lovely.
0:32:04 > 0:32:07What I am concerned about is whether she can actually get it done or not.
0:32:07 > 0:32:10There's a lot of work going into that main course. A lot of work.
0:32:17 > 0:32:21Big day. This is my food, so I can't muck this one up.
0:32:22 > 0:32:24James is going really classic.
0:32:24 > 0:32:25He's got a piece of mackerel.
0:32:25 > 0:32:28He's serving it with beetroot and horseradish.
0:32:28 > 0:32:29What a fantastic combination.
0:32:30 > 0:32:34Main course, breast of duck, he's serving it with some kale crisps,
0:32:34 > 0:32:37some carrot puree, and he's got some purple carrots,
0:32:37 > 0:32:38which he's roasting.
0:32:38 > 0:32:40James has got beetroot. It's purple, right?
0:32:40 > 0:32:42In the last round, he gave us a purple puree.
0:32:42 > 0:32:44What is it with James and purple?
0:32:46 > 0:32:49What do you want to demonstrate to those guests?
0:32:49 > 0:32:53Good flavour combinations cooked well, presented well.
0:32:53 > 0:32:56The food that you would want to kind of pay for in a restaurant,
0:32:56 > 0:32:59that kind of... Hopefully. That's what I WANT to demonstrate.
0:32:59 > 0:33:04Wow. You are aiming for restaurant-quality food already.
0:33:04 > 0:33:06Aiming. Got to aim high.
0:33:09 > 0:33:11Excited today for this challenge. It's going to be hard
0:33:11 > 0:33:14cos the other contestants are a lot better than I thought
0:33:14 > 0:33:16they were going to be, which is really annoying.
0:33:29 > 0:33:30It is a really difficult challenge
0:33:30 > 0:33:32and I was pretty scared at this point in time
0:33:32 > 0:33:36because I had Ping and Dean and Thomasina judging my food
0:33:36 > 0:33:39and I know how well they'd done.
0:33:39 > 0:33:42So I'm sure that they're feeling really nervous right now.
0:33:42 > 0:33:44I'm kind of feeling a bit nervous for them.
0:33:45 > 0:33:48Since MasterChef finished, a lot has changed.
0:33:48 > 0:33:50I'm doing loads more cooking.
0:33:50 > 0:33:53I'm working with Alison and Lorna from the last series.
0:33:53 > 0:33:55We are doing lots of food festivals.
0:33:55 > 0:33:57It's just been really, really fun.
0:33:58 > 0:34:00It's definitely worth it, but it's very tough.
0:34:00 > 0:34:02You realise what, sort of, professional chefs do every day
0:34:02 > 0:34:04and it's really hard.
0:34:05 > 0:34:08I think my advice for doing this round is just to keep focused
0:34:08 > 0:34:11on what you're doing, try not to think about who you're feeding.
0:34:11 > 0:34:14Just get down there, cook your food, do the best you can,
0:34:14 > 0:34:16and hope for the best.
0:34:18 > 0:34:19- So lovely to be back.- Aye.
0:34:19 > 0:34:21It's a really tough one today, though, isn't it?
0:34:21 > 0:34:25- It is, yeah.- I am looking forward to it, though.- Yeah, definitely.
0:34:25 > 0:34:28- I'm really looking forward to seeing what they come up with.- Yeah.- Mm.
0:34:31 > 0:34:33Oh, my God. There's so many pans.
0:34:33 > 0:34:35You've got four minutes, Rachel.
0:34:35 > 0:34:38- You look a little bit tense.- Yeah.
0:34:38 > 0:34:40- What's happening?- Everything's fine.
0:34:40 > 0:34:42I just...I wanted five minutes to serve.
0:34:44 > 0:34:45- GIOVANNA:- I think that sounds great.
0:34:45 > 0:34:47She's not giving a lot away, though, is she?
0:34:47 > 0:34:49Well, I think if it's that simple,
0:34:49 > 0:34:51- it has to be spot on, though, doesn't it?- Yeah.
0:34:51 > 0:34:52- Mm!- Lamb OK?- Yeah, it's good.
0:34:52 > 0:34:55Good. You need to get some stuff on the plates now, Rachel.
0:34:55 > 0:34:59- Otherwise, you're going to run out of time.- Yeah.
0:34:59 > 0:35:00Ahh!
0:35:00 > 0:35:02Is that firm enough to quenelle?
0:35:02 > 0:35:04No, I mean... No. But when I say quenelle,
0:35:04 > 0:35:06I mean present it as nicely as I can.
0:35:09 > 0:35:11Keep your nerve, keep your nerve.
0:35:15 > 0:35:17You are officially over time now.
0:35:19 > 0:35:20Good.
0:35:22 > 0:35:23Go, go, go, go, go. Stop. Stop.
0:35:23 > 0:35:26- Go. You're late.- OK, I'm going. - You're late. Go, go, go.
0:35:29 > 0:35:32That's the most stressful bowl of mince I've seen for a long time.
0:35:33 > 0:35:35Hi. Hi, everyone.
0:35:35 > 0:35:36Hi.
0:35:38 > 0:35:43I have cooked for you a spiced lamb and aubergine dish with a tahini
0:35:43 > 0:35:45yoghurt, so I hope you enjoy.
0:35:45 > 0:35:46Thank you.
0:35:54 > 0:35:59I really love the pine nuts and the pistachios in there.
0:35:59 > 0:36:01I think it's really nice having that little crunch.
0:36:01 > 0:36:03I don't get a lot of tahini in the yoghurt.
0:36:03 > 0:36:05I'd like a load more.
0:36:05 > 0:36:08I am really feeling the lack of seasoning
0:36:08 > 0:36:12and I think if there was more seasoning in it, it would be
0:36:12 > 0:36:14a really different dish.
0:36:14 > 0:36:16It's a pleasant dish, just lacks a little bit of oompf.
0:36:17 > 0:36:19We know that Rachel can deliver good flavour.
0:36:19 > 0:36:21This has got really good flavour.
0:36:21 > 0:36:23But the issue is still not demonstrating a lot of skill.
0:36:23 > 0:36:24And all that Rachel had to do
0:36:24 > 0:36:27was make some flatbreads to go on the side.
0:36:27 > 0:36:30Just something more than just mince in a bowl.
0:36:30 > 0:36:31OK, fresh pistachios.
0:36:40 > 0:36:42- When you went into the dining room...- Mm-hm.
0:36:42 > 0:36:43..did they look scary?
0:36:43 > 0:36:46- No, they all had big smiles on their faces.- Good.
0:36:46 > 0:36:48All right. Let's keep those smiles on their faces
0:36:48 > 0:36:50- and get the desserts out on time.- Yeah.
0:36:51 > 0:36:53I am not a cheesecake fan.
0:36:53 > 0:36:55- Really?- She might change my mind.
0:36:55 > 0:36:58I think they're so nice, especially if the crumbs are all, like,
0:36:58 > 0:37:00melty and buttery and crumbly,
0:37:00 > 0:37:04and then the cheesecake is really nice and light and airy.
0:37:04 > 0:37:06What's got to go on top of those now?
0:37:06 > 0:37:08- They're done.- That's it?
0:37:08 > 0:37:11- They're done.- Lime and nuts and some petals, right?
0:37:11 > 0:37:12- That's right.- Happy?
0:37:12 > 0:37:14- I am.- Go.- Go!
0:37:17 > 0:37:18Nice-looking cheesecake.
0:37:20 > 0:37:23- Thank you.- Thank you.
0:37:23 > 0:37:24Thank you.
0:37:25 > 0:37:29For dessert, I've cooked a lime and coconut cheesecake,
0:37:29 > 0:37:31so I hope you enjoy this.
0:37:31 > 0:37:33- STEVE:- Cheers.
0:37:39 > 0:37:42The cheesecake itself is just so light.
0:37:42 > 0:37:44I'm just surprised it hasn't fallen into a puddle.
0:37:44 > 0:37:47She's done so well to set it.
0:37:47 > 0:37:48I can't taste any coconut,
0:37:48 > 0:37:51but I don't really care because it tastes lovely as it is.
0:37:51 > 0:37:53The lime zest comes through lovely,
0:37:53 > 0:37:54even before you get it to your mouth.
0:37:54 > 0:37:56Nice and creamy. It's actually not too heavy.
0:37:56 > 0:37:59I could probably just finish this in another two, three mouthfuls.
0:37:59 > 0:38:02I'm a complete cheesecake convert.
0:38:02 > 0:38:03It is so good.
0:38:05 > 0:38:07- GREGG:- I don't get any coconut at all.
0:38:07 > 0:38:11What I do get is sweet, crunchy nut base,
0:38:11 > 0:38:13and a really fresh zing of lime.
0:38:13 > 0:38:15That works for me.
0:38:15 > 0:38:18I think the texture of the base is wrong and instead of being crispy,
0:38:18 > 0:38:19it's a bit chewy.
0:38:23 > 0:38:25I mean, it went as good as it could have done,
0:38:25 > 0:38:29but the lamb dish wasn't presented good enough.
0:38:29 > 0:38:31I don't think it will be enough.
0:38:35 > 0:38:37You look a bit messy.
0:38:37 > 0:38:41- Yeah.- You know you've got a bin here, don't you?
0:38:41 > 0:38:44- Oh, do I?- If you want to have a clear down at any stage.
0:38:44 > 0:38:46I will do. I will do, definitely.
0:38:48 > 0:38:51- SALIHA:- So, we've got Asian-glazed beef fillet
0:38:51 > 0:38:53with carrots and ginger puree,
0:38:53 > 0:38:57butternut squash, crispy shallots and bok choy.
0:38:57 > 0:38:59Wow, it's a lot of stuff, isn't it?
0:38:59 > 0:39:03I'm a bit worried for her because I know there's not very much time
0:39:03 > 0:39:05and there's loads of things that she's got to get done
0:39:05 > 0:39:08and I think we all fell into that trap somewhere along the way
0:39:08 > 0:39:09of doing too much.
0:39:09 > 0:39:11- JOHN:- You have got four minutes, Jess.
0:39:11 > 0:39:13Thank you very much. That's good.
0:39:13 > 0:39:15- Are you on time?- Yeah, I think so.
0:39:15 > 0:39:19- How is your steak?- It's looking good.- Are they all medium rare?
0:39:19 > 0:39:23Yeah, one of them is in the oven, just because it was slightly under,
0:39:23 > 0:39:26so I've just put it in there just to...
0:39:26 > 0:39:27- Cook it.- Yeah.
0:39:29 > 0:39:31Right. Yeah, that's OK.
0:39:38 > 0:39:42- You've got three more things to put on this plate?- Yeah.
0:39:42 > 0:39:43I can do it. I can do it.
0:39:45 > 0:39:46OK.
0:39:47 > 0:39:49A lot of work there, Jess.
0:39:49 > 0:39:52- Right. I'm ready. Can I take these through?- And on time.
0:39:52 > 0:39:55- Just made it, Jess.- Thank you very much.- Smile at them, smile at them.
0:39:55 > 0:39:56I shall do. I shall.
0:39:59 > 0:40:02- Hi, there.- Hi.- Do you mind if I give you that one?
0:40:02 > 0:40:06- Oh, yes. Thank you very much. - Wow. This looks amazing.
0:40:06 > 0:40:10I made for you Asian-glazed beef with toasted sesame seeds,
0:40:10 > 0:40:12a little bit of butternut squash just roasted,
0:40:12 > 0:40:15some bok choy and some crispy shallots.
0:40:15 > 0:40:17- Thank you.- Enjoy.- Lovely.- Thank you.
0:40:26 > 0:40:28You know, the beef's cooked really well.
0:40:28 > 0:40:31It's rare, but I like it like that.
0:40:31 > 0:40:34Some people may be a little bit put off, but I think that's really nice.
0:40:34 > 0:40:38I think the soy glaze on the beef is really nice,
0:40:38 > 0:40:40all the extra things on it are delicious,
0:40:40 > 0:40:43I'd just like more of them because they really are so tasty.
0:40:43 > 0:40:46A little half a teaspoon of that puree is a little disappointing.
0:40:46 > 0:40:50It's like a tease. "I'll tease you with your veg."
0:40:50 > 0:40:51That's a brilliantly cooked,
0:40:51 > 0:40:55really nicely seasoned piece of beef that tastes slightly sweet,
0:40:55 > 0:40:58it tastes salty of soy and it's got a hint of sesame.
0:40:58 > 0:41:01I want butternut squash with my beef.
0:41:01 > 0:41:03There's not enough veg for it to work.
0:41:05 > 0:41:07I haven't got any room over there.
0:41:07 > 0:41:09- Have a clean down.- Yeah, I will do.
0:41:09 > 0:41:11But you've got 15 minutes for dessert.
0:41:11 > 0:41:14OK. That's absolutely fine.
0:41:14 > 0:41:16- GIOVANNA:- Banana sticky toffee pudding with caramelised pecans,
0:41:16 > 0:41:20chargrilled banana, a toffee sauce and vanilla whipped cream.
0:41:20 > 0:41:23Bananas are a little bit tricky to work with, actually,
0:41:23 > 0:41:27because it depends on the ripeness of the banana that you get.
0:41:27 > 0:41:28If the bananas are quite ripe,
0:41:28 > 0:41:31you can end up with just mushy baby food and caramel.
0:41:33 > 0:41:35You've got a minute, Jess.
0:41:35 > 0:41:37Are you having a good time?
0:41:37 > 0:41:40It's...it's quite stressful, but in a fun sort of sadistic way.
0:41:51 > 0:41:53Just the cream to go on and then that is it.
0:41:55 > 0:41:58- We are done.- That looks nice. Let's go.- Thank you very much.
0:41:58 > 0:42:00I shall take these. Oh, sorry, John.
0:42:00 > 0:42:02You were in the way.
0:42:02 > 0:42:05Get out of her way, John. My sort of pud.
0:42:06 > 0:42:11- Hi, there.- Oh, lovely. - Oh, wowser.- Thank you. OK.
0:42:11 > 0:42:13- STEVE:- Thank you very much. - Thank you.
0:42:14 > 0:42:17Today, I've made for you a banana sticky toffee pudding
0:42:17 > 0:42:22with caramelised pecans, a toffee sauce, chargrilled bananas,
0:42:22 > 0:42:26- and a vanilla cream. Hope you enjoy. - Thank you very much.- Thank you.
0:42:36 > 0:42:38It's really soft. The texture is beautiful.
0:42:38 > 0:42:42The sauce is amazing. I think the pecans are a real winner.
0:42:43 > 0:42:47The only downside of this dish for me is the extra bananas
0:42:47 > 0:42:51because they've gone a little bit mushy and not quite as caramelised
0:42:51 > 0:42:53as perhaps she would have liked.
0:42:53 > 0:42:56Do you know what? If she'd have just put that cake on a plate
0:42:56 > 0:42:59with pecans and that lovely sauce, I'd have been a happy bunny.
0:42:59 > 0:43:00It's really, really nice.
0:43:00 > 0:43:02I don't think I could have picked fault in it.
0:43:02 > 0:43:04Her toffee sauce is slightly bitter.
0:43:04 > 0:43:06It's not too sugary.
0:43:06 > 0:43:08The sponge is really light.
0:43:08 > 0:43:10It's moist. That is lovely.
0:43:10 > 0:43:13I don't see any reason to try and chargrill a banana,
0:43:13 > 0:43:16because it just sort of goes a bit soggy and sloppy.
0:43:18 > 0:43:21The pudding, however, with the sauce, is delicious.
0:43:25 > 0:43:28That was absolutely crazy.
0:43:28 > 0:43:30In a good way.
0:43:30 > 0:43:32Oh, goodness.
0:43:32 > 0:43:35I loved it. Could have been tidier, though, but...
0:43:35 > 0:43:38..I'm pleased, I'm pleased. Yeah.
0:43:38 > 0:43:41Come on. Come on.
0:43:42 > 0:43:45- Is your chicken being cooked yet? - No.
0:43:47 > 0:43:48You've got about 12 minutes.
0:43:50 > 0:43:52We've got trouble at the mill here, haven't we?
0:43:52 > 0:43:54We have. I was going so well.
0:43:54 > 0:43:57- I thought I was, anyway.- Get your rice cooking, then your sauce on.
0:43:57 > 0:44:00To make a butter chicken which is just buttery enough,
0:44:00 > 0:44:03to make the spinach pilaf so that water isn't coming out,
0:44:03 > 0:44:06and the onion bhajis, like, really crisp and tasty,
0:44:06 > 0:44:09and the green chutney flavoursome and balanced
0:44:09 > 0:44:10is, actually, really hard.
0:44:10 > 0:44:12This is the kind of food I eat at home,
0:44:12 > 0:44:14so I know how tricky that can be.
0:44:14 > 0:44:17You have got four minutes, Louise.
0:44:17 > 0:44:20- OK?- I'm going to be late. - How long, realistically?
0:44:20 > 0:44:23Another three minutes on top of the four.
0:44:23 > 0:44:26- Maybe.- Because your chicken's not cooked yet?- Yeah.
0:44:27 > 0:44:28So what do we need to do now?
0:44:28 > 0:44:33Make my sauce, onion bhajis, and finish off my chutneys.
0:44:33 > 0:44:34- Oh, my word. Everything.- Yeah.
0:44:39 > 0:44:41I said I thought she would struggle
0:44:41 > 0:44:43because she hadn't timed the two dishes together.
0:44:45 > 0:44:48You can rescue this, but you're just going to have to push really hard.
0:44:48 > 0:44:51- OK.- Rice is cooked, chicken's now finishing off,
0:44:51 > 0:44:53bhajis are in the fryer, right?
0:44:53 > 0:44:55- Yeah.- Chutney made?
0:44:55 > 0:44:58- One of them are.- One will do, right? - Yeah.
0:45:00 > 0:45:02Come on.
0:45:03 > 0:45:05Here we go.
0:45:06 > 0:45:08We are now officially over time, Louise.
0:45:11 > 0:45:12Oh, what a mess.
0:45:19 > 0:45:20At least you don't give up, Louise.
0:45:20 > 0:45:22- No way.- That's what counts. - I don't give up.
0:45:22 > 0:45:25- No way. Absolutely not. - Right. We can go.
0:45:25 > 0:45:28- Yeah. We can go. - Tell them you've got a flat tyre.
0:45:30 > 0:45:31Oh, dear, dear.
0:45:33 > 0:45:35If that tastes great, I will forgive her.
0:45:37 > 0:45:39Hello. Hi. I'm so sorry I'm late.
0:45:39 > 0:45:42- That's OK.- You're here now. - Nothing goes to plan quite.
0:45:42 > 0:45:43Oh, we understand.
0:45:43 > 0:45:44- Thank you.- Thank you.
0:45:44 > 0:45:46I'm afraid there's no raita.
0:45:46 > 0:45:48I just couldn't get the time to put it on there.
0:45:48 > 0:45:50- That's OK.- There you go.
0:45:50 > 0:45:52- Thank you.- Thank you.
0:45:52 > 0:45:56So today, I cooked you butter chicken with spinach pilaf rice,
0:45:56 > 0:45:58a green chutney, onion bhaji.
0:45:58 > 0:46:00- ALL: Thank you.- Thank you. Bye.
0:46:08 > 0:46:12I think the chicken's quite nice and soft and tender and the sauce
0:46:12 > 0:46:16that it's in is quite yoghurty. It's quite nice.
0:46:16 > 0:46:19The chutney's not really a chutney. It's just some herbs,
0:46:19 > 0:46:20although they taste very nice
0:46:20 > 0:46:23when you mix them in with everything else.
0:46:23 > 0:46:26The chicken is lovely and moist. It's a nice, rich sauce.
0:46:26 > 0:46:27It tastes really nice.
0:46:27 > 0:46:29I love the sort of freshness from the coriander.
0:46:29 > 0:46:31My bhaji's really nice.
0:46:31 > 0:46:36It's almost like an old-school, English curry house kind of curry.
0:46:36 > 0:46:39I think the flavours are good. I love the flavour of the bhaji.
0:46:39 > 0:46:41I love the flavours inside the rice
0:46:41 > 0:46:44with all the chilli and the cardamom that's there.
0:46:44 > 0:46:46If my delivery was late but tasted like that,
0:46:46 > 0:46:48I would forgive the driver.
0:46:50 > 0:46:52- Compose myself.- Deep breath.
0:46:52 > 0:46:55- 15 minutes for dessert, yeah? - Yeah.
0:47:02 > 0:47:07Pineapple fool and charred pineapple with a coconut tuile.
0:47:07 > 0:47:08- Oh, my God. Coconut tuiles. - STEVE CACKLES
0:47:08 > 0:47:11- I'm feeling, like...- Nervous for her.- ..the rising panic.
0:47:11 > 0:47:14Oh, gosh. That does make me a bit nervous.
0:47:14 > 0:47:16Yeah, yeah. It's a brave, brave thing to do.
0:47:20 > 0:47:22Louise, you've got three minutes left.
0:47:22 > 0:47:24- OK.- Where are your tuiles?
0:47:24 > 0:47:27- In the oven.- How long are they going to take?
0:47:27 > 0:47:29A couple of minutes.
0:47:29 > 0:47:31You are going to give me a heart attack.
0:47:43 > 0:47:46- That's it. We are there.- Got two of those.
0:47:48 > 0:47:50Put that smile on your face, Louise. You did it. Come on.
0:47:50 > 0:47:53- Off you go.- Go, go. Go, go, go.
0:47:54 > 0:47:56Here I come.
0:47:58 > 0:48:01There you go.
0:48:01 > 0:48:02And so, for dessert,
0:48:02 > 0:48:06I have made you a pineapple fool
0:48:06 > 0:48:10with charred pineapple and a coconut tuile.
0:48:10 > 0:48:12- Hope you enjoy. Thank you. - Thank you, Louise.- Thank you.
0:48:20 > 0:48:23SHE EXHALES LOUDLY
0:48:23 > 0:48:25I don't know. That was just...
0:48:25 > 0:48:28I felt everything was going fine. Everything was going to plan.
0:48:28 > 0:48:31It was all going great. And then, just... I don't know,
0:48:31 > 0:48:36the last 20 minutes was just absolute chaos.
0:48:36 > 0:48:39I'm feeling a little bit deflated.
0:48:39 > 0:48:41- STEVE:- The flavour's absolutely lovely.
0:48:41 > 0:48:42There is no way on earth
0:48:42 > 0:48:44I would have even dreamed of making a tuile biscuit.
0:48:44 > 0:48:47That takes a bit of guts.
0:48:47 > 0:48:48I really like the tuile.
0:48:48 > 0:48:51You get a good hit of coconut.
0:48:51 > 0:48:54The fool has a slightly grainy texture,
0:48:54 > 0:48:59but I have to say that the roasted pineapple was nicely caramelised,
0:48:59 > 0:49:00it was quite yummy.
0:49:01 > 0:49:02It's creamy and smooth
0:49:02 > 0:49:06and it's got that beautiful tropical sweet pineapple.
0:49:06 > 0:49:08It's a tropical delight.
0:49:08 > 0:49:10The whole thing is really messy.
0:49:10 > 0:49:14She could have spent a little bit more time making it really lovely.
0:49:16 > 0:49:19- 13 minutes on your first course, James.- Yep.
0:49:21 > 0:49:24So, last off, we've got a mackerel, beetroot and goat's curd.
0:49:24 > 0:49:26Classic combination, that, isn't it?
0:49:26 > 0:49:28That's a dish that can be done in so many different ways.
0:49:28 > 0:49:30I love mackerel. Love beetroot.
0:49:30 > 0:49:32Everything there goes really well.
0:49:36 > 0:49:39OK. Young man, are you going to be on time?
0:49:39 > 0:49:43I think so, yeah. I just need to plate up the starter.
0:49:43 > 0:49:44This is the beetroot.
0:49:47 > 0:49:49I'm liking this, James.
0:49:49 > 0:49:52- Goat's curd?- Just a little bit of goat's curd, yeah.
0:49:54 > 0:49:58You've got a minute, James. You are right up to the wire.
0:49:59 > 0:50:02- Nice dish. Done?- Ready.
0:50:02 > 0:50:03Take it away. Good lad.
0:50:03 > 0:50:04- Thank you.- Good lad.
0:50:05 > 0:50:08- Yes!- Nice.- Ho-ho-ho.
0:50:10 > 0:50:13- Hello.- Hello, there.- Hi, James. - Hi.- Hello.
0:50:15 > 0:50:16Thank you.
0:50:18 > 0:50:20Lovely.
0:50:20 > 0:50:22I've cooked, for my starter, pan-fried mackerel with a little
0:50:22 > 0:50:24beetroot and horseradish puree,
0:50:24 > 0:50:27some goat's curd, dill oil, pickled apples,
0:50:27 > 0:50:29and some little fresh dill on top, so I hope you enjoy.
0:50:29 > 0:50:31- Thanks very much, James. - Thank you.
0:50:38 > 0:50:40The mackerel's beautifully cooked
0:50:40 > 0:50:42and the skin is, like, salty and crispy.
0:50:42 > 0:50:44The beetroot's really earthy.
0:50:44 > 0:50:46For me, this is the best thing I've eaten all day.
0:50:46 > 0:50:47I totally agree.
0:50:47 > 0:50:49At this stage of the competition,
0:50:49 > 0:50:52to make stuff like this is really accomplished, I think.
0:50:52 > 0:50:54- Yeah.- I think that apple is absolutely inspired.
0:50:54 > 0:50:57It takes it away from that just standard combination and it just
0:50:57 > 0:50:59gives it another little twist and for me,
0:50:59 > 0:51:02that is enough to make that really stand out.
0:51:02 > 0:51:04The fish is cooked brilliantly.
0:51:04 > 0:51:07Really, really nice. Really nice.
0:51:07 > 0:51:10For me, as an amateur home-cook producing food like that
0:51:10 > 0:51:12in this round, I'm very impressed.
0:51:18 > 0:51:22- Duck cooked?- Duck's cooked. - Any problems with the jus?
0:51:22 > 0:51:24Yeah, maybe not quite reduced down enough.
0:51:24 > 0:51:28Just trying to cook off the red wine flavour, so it's not too alcoholic.
0:51:28 > 0:51:31You've got just over five minutes. Is that jus going to turn out OK?
0:51:31 > 0:51:33It will do, yeah.
0:51:33 > 0:51:34I hope so.
0:51:36 > 0:51:39- GIOVANNA:- I mean, again, it's very classic, isn't it?
0:51:39 > 0:51:40- STEVE:- Yeah, definitely so.
0:51:40 > 0:51:42If that duck is cooked perfectly,
0:51:42 > 0:51:44then the battle is half-won, I think.
0:51:46 > 0:51:48- GREGG:- Don't lose it, now. Keep it together.
0:51:48 > 0:51:49You're doing really well.
0:51:50 > 0:51:52There we go.
0:51:52 > 0:51:55You have two minutes, my friend. Two minutes.
0:51:57 > 0:52:01- What is that?- This is a little sage salt dust thing.
0:52:01 > 0:52:02Good-looking dish, James.
0:52:04 > 0:52:06- Right.- That is fantastic.
0:52:06 > 0:52:07- Thank you.- Take it away.
0:52:09 > 0:52:11Good lad. Look at that.
0:52:11 > 0:52:13- Hello.- Well done.
0:52:13 > 0:52:15Thank you very much.
0:52:15 > 0:52:16Oh, thank you.
0:52:16 > 0:52:19- Look at this.- Thanks very much.
0:52:19 > 0:52:22So, for main course, I've done pan-fried duck breast
0:52:22 > 0:52:24with a carrot puree,
0:52:24 > 0:52:27some kale crisps, some little pickled blackcurrants,
0:52:27 > 0:52:28some toasted hazelnuts,
0:52:28 > 0:52:32and then a little kind of sage-duck salt thing on the side,
0:52:32 > 0:52:35with a red wine and apple caramel jus.
0:52:35 > 0:52:39- Hopefully, you enjoy it. - Thanks very much, James.- Thank you.
0:52:54 > 0:52:56The duck's really nice and pink and soft
0:52:56 > 0:52:59and the sage dust is really nice,
0:52:59 > 0:53:01though I'm usually quite sceptical of dusts.
0:53:01 > 0:53:03I just thought that the whole thing
0:53:03 > 0:53:06worked really, really well together.
0:53:06 > 0:53:08I was worried that the kale crisps would be too dry,
0:53:08 > 0:53:12but they actually just melt, don't they? They are so fine.
0:53:12 > 0:53:14He's knocked it out of the park, as far as I'm concerned.
0:53:14 > 0:53:15Really, really good.
0:53:15 > 0:53:17His duck skin could be a little bit crispier.
0:53:17 > 0:53:19His sauce could be a little bit thicker.
0:53:19 > 0:53:22But on the whole, what a great dish for this round.
0:53:22 > 0:53:23Absolutely fantastic.
0:53:23 > 0:53:27Look at the skill on show. Look at the presentation.
0:53:27 > 0:53:29And he is only going to get better.
0:53:32 > 0:53:34I think we've both eaten well.
0:53:34 > 0:53:36I think our guests have eaten well.
0:53:36 > 0:53:39And our decision now is who stays and who goes.
0:53:41 > 0:53:45Listen, James looks like he may have the makings
0:53:45 > 0:53:47of a very, very good cook indeed.
0:53:47 > 0:53:50He said, "I want to cook restaurant-standard food."
0:53:50 > 0:53:51Well, he wasn't far away.
0:53:51 > 0:53:54For an amateur out of a home kitchen,
0:53:54 > 0:53:55that is quite extraordinary,
0:53:55 > 0:53:57what James did today.
0:53:57 > 0:54:00The other one who's really impressed me today is Jess.
0:54:00 > 0:54:03I get nervous of people that mess about with food cultures,
0:54:03 > 0:54:05but Jess can do it.
0:54:05 > 0:54:09That beef with the sesame, bok choy, absolutely lovely.
0:54:09 > 0:54:13Sticky toffee pudding from Jess, got to see more of Jess.
0:54:13 > 0:54:14Got to eat more of her food.
0:54:14 > 0:54:17That means we've now got a conversation
0:54:17 > 0:54:19about Rachel and Louise.
0:54:19 > 0:54:20HE SUCKS TEETH
0:54:20 > 0:54:23Louise gave herself way to much to do today in the time frame she had.
0:54:23 > 0:54:26She wants to prove that she knows lots and lots and lots
0:54:26 > 0:54:28and I think that ambition is great.
0:54:28 > 0:54:32But if you can't deliver, you can't deliver.
0:54:32 > 0:54:35Louise was my pick of the cooks from the first round,
0:54:35 > 0:54:39making her own pasta. The second round, she is going Indian.
0:54:39 > 0:54:44When I tasted those dishes, I loved her chicken and I loved that fool.
0:54:44 > 0:54:45In the previous round,
0:54:45 > 0:54:50Rachel cooked for us a risotto with some pesto and I said to her,
0:54:50 > 0:54:52"I want to see some more skill."
0:54:52 > 0:54:56I've seen in this round flavours, and bags of it,
0:54:56 > 0:54:57I'm still to see the skill.
0:54:57 > 0:54:59Listen, she made a cheesecake.
0:54:59 > 0:55:00Good-tasting cheesecake.
0:55:00 > 0:55:05She made a kind of aubergine, North African lamb ensemble.
0:55:05 > 0:55:10It wasn't particularly ambitious, but it tasted good.
0:55:12 > 0:55:17If I get through, which is a long shot, work on timing is crucial.
0:55:18 > 0:55:20Once you've got that little taste for it, you just...
0:55:20 > 0:55:23..you don't want to let it go.
0:55:23 > 0:55:24You just kind of want to keep coming back.
0:55:36 > 0:55:38That round is what MasterChef is all about.
0:55:40 > 0:55:44What you four have done is made our decision really difficult.
0:55:50 > 0:55:51The contestant leaving us...
0:56:02 > 0:56:03..is Rachel.
0:56:05 > 0:56:06Oh, my God.
0:56:07 > 0:56:09- Sorry, Rachel. It was very close. - Thank you.
0:56:13 > 0:56:16Oh, deflated.
0:56:16 > 0:56:19I did not deliver enough today and everyone else, I think,
0:56:19 > 0:56:22was far more ambitious.
0:56:22 > 0:56:24I'm just sad to be leaving so soon.
0:56:24 > 0:56:26But...
0:56:26 > 0:56:29..but, you know, it's been such a great experience.
0:56:31 > 0:56:36Well done, you three. You are MasterChef quarterfinalists.
0:56:36 > 0:56:37I don't know if I can talk.
0:56:37 > 0:56:40I have the biggest lump in my throat at the moment, but...
0:56:40 > 0:56:44..emotional. Emotional.
0:56:44 > 0:56:46I really need to nail my timing.
0:56:46 > 0:56:48I've got to get that right next time
0:56:48 > 0:56:51because I know there's no other chance.
0:56:51 > 0:56:53- JAMES:- Wow. Amazing. Really, really good.
0:56:55 > 0:56:57It's a great feeling. That's a really good feeling.
0:56:58 > 0:57:02Quarterfinalist has an amazing ring to it. I cannot wait.
0:57:02 > 0:57:05I'm so thrilled, so thrilled. Can't believe it, actually.
0:57:07 > 0:57:09On Thursday night,
0:57:09 > 0:57:13seven more home cooks battle for a place in the quarterfinal.
0:57:15 > 0:57:18I think I probably need to hurry up and actually pick something now.
0:57:18 > 0:57:20It's going to be a bit down to the wire with the rice.
0:57:20 > 0:57:23Come on! Let's go. Come on!
0:57:25 > 0:57:27You know, you'd almost queue up for this.
0:57:28 > 0:57:30It's probably very good for your digestion.