0:00:01 > 0:00:06MasterChef is back, searching for the country's best amateur cook.
0:00:08 > 0:00:09Go, go, go, go.
0:00:10 > 0:00:14- Ooh! You've got a towel on your head.- I have. I'm very hot.
0:00:14 > 0:00:18Each week, 14 new contestants battle for a place
0:00:18 > 0:00:20in Friday's quarterfinal.
0:00:20 > 0:00:21This is a gastronomic triumph.
0:00:23 > 0:00:27Only the best will make it through to the final challenges.
0:00:27 > 0:00:28Please, 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.
0:00:49 > 0:00:53These seven home cooks all think they've got what it takes
0:00:53 > 0:00:55to become MasterChef champion.
0:00:57 > 0:01:00But at the end of today's heat only three will make it through
0:01:00 > 0:01:02to Friday's quarterfinal.
0:01:04 > 0:01:06The thing to do right at the beginning
0:01:06 > 0:01:07is just not to be the worst!
0:01:09 > 0:01:10John and Gregg are really...
0:01:10 > 0:01:12They're a little bit scary. I'm not going to hide.
0:01:12 > 0:01:15But I'm confident I will bring something
0:01:15 > 0:01:18that not a lot of other people would bring.
0:01:20 > 0:01:23Under normal circumstances I can be a bit naughty.
0:01:23 > 0:01:28If I can hold my nerve, I hope to bring some fun in there.
0:01:41 > 0:01:43A warm welcome to the MasterChef kitchen.
0:01:45 > 0:01:46I wish you the best of luck.
0:01:46 > 0:01:48Try and relax and enjoy it.
0:01:49 > 0:01:52This, your first test, is the market test.
0:01:52 > 0:01:55You can cook for us anything you like.
0:01:55 > 0:01:59Sweet, savoury, adventurous, classic,
0:01:59 > 0:02:03just something that shows us the cook that you are.
0:02:05 > 0:02:06Off you go.
0:02:11 > 0:02:15The contestants now have ten minutes to plan their dish,
0:02:15 > 0:02:18but can revisit the market at any time.
0:02:19 > 0:02:22Today's ingredients include quail,
0:02:22 > 0:02:28chorizo, cod, bone marrow
0:02:28 > 0:02:30and squid.
0:02:30 > 0:02:35There's also a range of cheeses, flours and grains.
0:02:36 > 0:02:40And a selection of fruit and vegetables.
0:02:40 > 0:02:41Blimey, that's a big 'un.
0:02:45 > 0:02:47People who love food, it's every person's dream.
0:02:47 > 0:02:51It's sort of quite breathtaking, really.
0:02:51 > 0:02:53I'm going to do, I think, some kind of gnocchi.
0:02:53 > 0:02:55Made it a few times in practice,
0:02:55 > 0:02:57so we'll see what happens under the pressure.
0:02:59 > 0:03:02There are so many beautiful things to cook with,
0:03:02 > 0:03:03so it's a real opportunity.
0:03:05 > 0:03:07You and I have got high expectations
0:03:07 > 0:03:10because we've seen the talent we've got already.
0:03:10 > 0:03:12We know how good they've got to be.
0:03:12 > 0:03:16It has to taste fantastic and it has got to demonstrate skill.
0:03:18 > 0:03:20I think I'll be OK, yeah.
0:03:20 > 0:03:22Just got to concentrate on one dish
0:03:22 > 0:03:25and make that the best-tasting dish possible.
0:03:27 > 0:03:31Ladies and gentlemen, your chance to impress, one hour and ten minutes.
0:03:31 > 0:03:36Cook very well because at the end of this, three of you are going home.
0:03:38 > 0:03:39Let's cook.
0:03:51 > 0:03:5535-year-old Kenny lives in Worthing, West Sussex,
0:03:55 > 0:03:57with his wife and two young children.
0:04:00 > 0:04:03My first sort of memories of food was that my mum cooked a lot,
0:04:03 > 0:04:05she's from a big Irish family.
0:04:06 > 0:04:09My mum always said if you just put a bit of love into it, that generally
0:04:09 > 0:04:12will make the food taste better.
0:04:12 > 0:04:13I'm just going to give it my best shot,
0:04:13 > 0:04:16try and have a bit of fun and we'll see what happens.
0:04:18 > 0:04:21- What do you do now, Kenny? - I'm a bank manager.
0:04:21 > 0:04:23I've been working for the bank sort of 15 years,
0:04:23 > 0:04:25so it's my first sort of proper job
0:04:25 > 0:04:27and I just stuck with it and I love it, yeah.
0:04:27 > 0:04:30You have got what people used to call a good, steady job,
0:04:30 > 0:04:31so why MasterChef?
0:04:31 > 0:04:33My passion has always been food
0:04:33 > 0:04:37and this is a chance to do something different. This is something for me.
0:04:37 > 0:04:40- What are you making?- Well, I'm trying to keep it quite classic,
0:04:40 > 0:04:43so I'm going to do some pan-roasted quail, a red wine sort of reduction.
0:04:43 > 0:04:46I'm going to do some celeriac puree, fondant potato.
0:04:46 > 0:04:48Are you going to use the bone marrow?
0:04:48 > 0:04:50I've used the bone marrow in the sauce
0:04:50 > 0:04:51just to get a bit of flavour into it
0:04:51 > 0:04:55and if I make something that tastes all right, I'm there, aren't I?
0:04:55 > 0:04:57- You're halfway there. - I'm halfway there!
0:05:00 > 0:05:02Kenny's roasting a quail.
0:05:02 > 0:05:04He's got to make sure he pan- fries the outside first,
0:05:04 > 0:05:05so it goes a little bit crispy.
0:05:05 > 0:05:08Lots of seasoning on the inside, lots of butter, please, Kenny.
0:05:08 > 0:05:09Make it opulent.
0:05:10 > 0:05:13Red wine sauce with bone marrow is called sauce Bordelaise.
0:05:13 > 0:05:16It's the best type of red wine sauce in the world
0:05:16 > 0:05:19because that bone marrow makes it rich and wonderful.
0:05:19 > 0:05:21But it's got to be reduced down properly
0:05:21 > 0:05:23and it has got to be absolutely beautiful.
0:05:26 > 0:05:3227-year-old Elena has recently taken up knitting and calligraphy,
0:05:32 > 0:05:35but her day job is in finance in the City of London.
0:05:35 > 0:05:38I've worked in pressurised environments,
0:05:38 > 0:05:40so I like to think I deal with pressure quite well.
0:05:40 > 0:05:42But again, you never know.
0:05:42 > 0:05:45It's kind of a brand-new challenge and every challenge is different.
0:05:45 > 0:05:46Elena, what are you making?
0:05:46 > 0:05:50I'm going to do ravioli filled with ricotta and spinach,
0:05:50 > 0:05:52a bit of Parmesan, pumpkin veloute.
0:05:52 > 0:05:58A little bit of kale pesto and probably some Parma ham crispy bits.
0:05:58 > 0:06:00Why are you here on MasterChef?
0:06:00 > 0:06:02I come from a huge family of foodies.
0:06:02 > 0:06:05My dad's Greek Cypriot and my mum's Indian from the West Indies,
0:06:05 > 0:06:07so from Trinidad and Guyana.
0:06:07 > 0:06:08So I've grown up with the Greek influence,
0:06:08 > 0:06:10I've got the Indian influence
0:06:10 > 0:06:12and I've got the West Indian influence as well.
0:06:17 > 0:06:18As long as that filling
0:06:18 > 0:06:21has got lots and lots of seasoning in it, brilliant.
0:06:21 > 0:06:24Making a great veloute is a wonderful thing.
0:06:24 > 0:06:26Lots of skill on show.
0:06:26 > 0:06:28There is no reason why she shouldn't get it done.
0:06:28 > 0:06:30She seems quite cool and collected.
0:06:33 > 0:06:3515 minutes. You've had 15 minutes.
0:06:39 > 0:06:4355-year-old Chris takes his culinary inspiration
0:06:43 > 0:06:46from eating in fine dining restaurants.
0:06:47 > 0:06:50The first time I had really good food, I was just blown away.
0:06:50 > 0:06:52I thought...
0:06:52 > 0:06:56I didn't realise food could taste so good, so I wanted to do that.
0:06:56 > 0:06:59But at the moment I'm wondering if I can still boil an egg!
0:07:01 > 0:07:03Chris, you look like the love child
0:07:03 > 0:07:05of Patrick Stewart and Gregg Wallace.
0:07:05 > 0:07:07That's very kind of you to say so.
0:07:07 > 0:07:08We're obviously mirroring each other.
0:07:08 > 0:07:11- What do you do?- Me, I'm a dentist.
0:07:11 > 0:07:14Are there any links at all between cooking and dentistry?
0:07:14 > 0:07:15Yeah, planning,
0:07:15 > 0:07:18hopefully you are reasonably good with knife skills and concentrating
0:07:18 > 0:07:20- and working to time. - What's the dish, Chris?
0:07:20 > 0:07:22It's cod en papillote with fennel
0:07:22 > 0:07:25on a fennel beurre blanc with beans and crushed potatoes.
0:07:25 > 0:07:28I'm really pleased you're cooking fish.
0:07:28 > 0:07:29Do it well.
0:07:32 > 0:07:34The danger with cooking fish en papillote is,
0:07:34 > 0:07:38you don't know when it's cooked. I hope he gets it right.
0:07:38 > 0:07:41He's doing a fennel beurre blanc, fantastic,
0:07:41 > 0:07:43a butter sauce made with lots of wine and shallots
0:07:43 > 0:07:46which should be lovely and sweet.
0:07:46 > 0:07:49It could eat beautifully as long as he gets that fish cooked
0:07:49 > 0:07:50absolutely right.
0:07:55 > 0:07:58Barrister George is a keen fly fisherman
0:07:58 > 0:08:02who catches and smokes his own trout.
0:08:02 > 0:08:06Food for me is just one of the most enjoyable experiences in life.
0:08:07 > 0:08:10I'm never happier than when I'm eating good food.
0:08:10 > 0:08:13So if I'm able to cook good food for other people,
0:08:13 > 0:08:15that makes me doubly happy.
0:08:17 > 0:08:20- George, you look remarkably comfortable. Are you?- I don't know.
0:08:20 > 0:08:23I wish now that I had picked the quail before someone else did.
0:08:23 > 0:08:26- Right, snooze, you lose.- Yes, quite. - George, what are you making?
0:08:26 > 0:08:28Some gnocchi with radicchio.
0:08:28 > 0:08:31That's going to go with some of the mushrooms,
0:08:31 > 0:08:33the chorizo, and I made a little basil,
0:08:33 > 0:08:36garlic oil kind of like a pesto, but not quite.
0:08:36 > 0:08:37Who do you cook for now?
0:08:37 > 0:08:39I tend to cook for my wife and my family.
0:08:39 > 0:08:42I tend to try and be the boss in the kitchen.
0:08:42 > 0:08:44Does your wife consider you to be the better cook?
0:08:44 > 0:08:46I don't know about that, she's French,
0:08:46 > 0:08:47so she's got it in her,
0:08:47 > 0:08:50whereas I have to fight to bring it out of myself.
0:08:55 > 0:08:58Good gnocchi is all about lots and lots of fluffy, dried potato,
0:08:58 > 0:09:01a little bit of flour all mixed together.
0:09:01 > 0:09:06And then he's got a sort of like a pesto affair of oil and basil,
0:09:06 > 0:09:09but there is no sauce with that gnocchi.
0:09:09 > 0:09:12It is at the end of the day a potato dumpling,
0:09:12 > 0:09:14and any dumpling needs sauce.
0:09:17 > 0:09:2130 minutes have gone, so you've got 40 minutes left.
0:09:25 > 0:09:29Graphic designer Tasha enjoys combining her visual flair
0:09:29 > 0:09:31with her love of food.
0:09:34 > 0:09:37When I take inspiration for my dishes I look at art,
0:09:37 > 0:09:40the way things are spatially on a plate.
0:09:40 > 0:09:42The negative and positive space.
0:09:42 > 0:09:46So I'm hoping my creativity is going to be my strongest point.
0:09:50 > 0:09:52Tasha, what are you going to make?
0:09:52 > 0:09:57I'm going to do some mushroom filled ravioli with a chorizo oil.
0:09:57 > 0:09:59Why pasta?
0:09:59 > 0:10:02I think it's going to show you some skill,
0:10:02 > 0:10:05I think it's going to show you some invention
0:10:05 > 0:10:07and I think it'll be really tasty.
0:10:07 > 0:10:10If you do skill, invention and tasty, that's got to be enough.
0:10:10 > 0:10:12And hopefully, it will look nice as well.
0:10:12 > 0:10:15And presentation, of course, presentation.
0:10:15 > 0:10:18You've nailed them all. Tasha, happy?
0:10:18 > 0:10:21- Yeah, fine, just want to wipe my eyes, but I can't!- Come here.
0:10:23 > 0:10:24Thank you.
0:10:28 > 0:10:30Thin pasta please, Tasha.
0:10:30 > 0:10:31Make sure it's really well seasoned.
0:10:31 > 0:10:33And she's serving that with a chorizo oil.
0:10:35 > 0:10:37I just hope there's enough sauce
0:10:37 > 0:10:41to make sure that that ravioli is lovely and unctuous.
0:10:45 > 0:10:5032-year-old Mans was born in Lebanon and has lived in France,
0:10:50 > 0:10:52Dubai and now in London.
0:10:53 > 0:10:58My dream would be to open my own fine dining, Lebanese restaurant.
0:10:59 > 0:11:02Lebanese cuisine is very hearty, it's very, very comfort food.
0:11:02 > 0:11:06But there is a way for it to be a little bit more fancy.
0:11:09 > 0:11:11Mans, what are you going to make for us?
0:11:11 > 0:11:15I'm making a smoked aubergine paste with ricotta.
0:11:15 > 0:11:18A pomegranate and tomato chive salad
0:11:18 > 0:11:21and with it is salt-and-pepper squid.
0:11:21 > 0:11:23Is your food, do you think,
0:11:23 > 0:11:26representative of your life and your travels?
0:11:26 > 0:11:27Yes, I think so.
0:11:27 > 0:11:30- In what way?- I like to mix flavours from all around the world,
0:11:30 > 0:11:32so this is what I'm trying to do today
0:11:32 > 0:11:34and hopefully it will work out.
0:11:37 > 0:11:41We've got ricotta cheese with pomegranate and squid?
0:11:41 > 0:11:42I think Mans is playing with fire.
0:11:42 > 0:11:45I think it's dangerous but if he makes it work, great!
0:11:49 > 0:11:52You've got 20 minutes left, guys, 20 minutes.
0:11:53 > 0:11:55Lyn from Derby has been cooking
0:11:55 > 0:11:58since the age of ten, when her mum gave her
0:11:58 > 0:12:00free rein in the kitchen.
0:12:00 > 0:12:02I'm just obsessed with food.
0:12:04 > 0:12:07But I do get a little bit nervous cooking for other people
0:12:07 > 0:12:10because I'm not great at being critiqued.
0:12:13 > 0:12:15I'm dreading it!
0:12:19 > 0:12:20What do you do for a living, Lyn?
0:12:20 > 0:12:23I've been a probation officer for about 15 years and I have worked in
0:12:23 > 0:12:25a prison for about four.
0:12:25 > 0:12:27I should imagine, like cooking,
0:12:27 > 0:12:31- you've had your triumphs and your... near misses?- Yeah, you do, yes,
0:12:31 > 0:12:34get some triumphs and when you get the triumphs,
0:12:34 > 0:12:38they are something to be very, very, very proud of.
0:12:38 > 0:12:39What are you making for us?
0:12:39 > 0:12:42I've gone for the quail and I have just pan-fried that.
0:12:42 > 0:12:45I've made a bonbon from the leg meat.
0:12:45 > 0:12:48Pomme puree, some kale and a red wine reduction.
0:12:48 > 0:12:50Lyn, fascinated by your food.
0:12:52 > 0:12:54Lyn's taken apart her quail,
0:12:54 > 0:12:56she's taken the legs and made a bonbon out of it.
0:12:56 > 0:12:58She's pan-fried the breast.
0:12:59 > 0:13:02She's taken the bones and made a sauce which is thick and rich.
0:13:04 > 0:13:05Lyn looks like she might be a cook.
0:13:09 > 0:13:12The problem we've got today is, we've got a room full of them.
0:13:13 > 0:13:14You know what?
0:13:14 > 0:13:17It's going to have to be really good today, really good.
0:13:19 > 0:13:21You have one minute.
0:13:23 > 0:13:25The pasta hasn't split, that's the main thing.
0:13:26 > 0:13:28Nearly there.
0:13:32 > 0:13:34Come on, Kenny.
0:13:35 > 0:13:36Quick.
0:13:44 > 0:13:45That's it, guys. Stop.
0:13:50 > 0:13:53- Are you all right?- Yeah.
0:13:53 > 0:13:56- Gosh, that was awesome, wasn't it? - Yeah!
0:13:57 > 0:14:00- They are all great, aren't they? - They are indeed.
0:14:00 > 0:14:03Kenny, we want to taste your food. Come on.
0:14:10 > 0:14:15Bank manager Kenny is serving pan-roasted quail
0:14:15 > 0:14:17with celeriac puree,
0:14:17 > 0:14:20fondant potato, buttered ceps,
0:14:20 > 0:14:23beetroot, crispy spinach and
0:14:23 > 0:14:26a red wine and bone marrow sauce.
0:14:26 > 0:14:28A fair amount of work there.
0:14:28 > 0:14:32If that's all properly cooked, much to be admired.
0:14:40 > 0:14:42Your quail is cooked beautifully,
0:14:42 > 0:14:45I love the way you've roasted it on the breast.
0:14:45 > 0:14:47Your fondant is soft and buttery, I really like it.
0:14:47 > 0:14:49Your sauce is properly powerful.
0:14:49 > 0:14:51But I don't like your beetroot
0:14:51 > 0:14:54because I don't think it has got any place on the plate at all.
0:14:54 > 0:14:56- OK.- You don't have to chuck everything at it, Kenny.
0:14:56 > 0:15:00- Of course.- Because some of that is sound as a pound.
0:15:01 > 0:15:06That sauce is really very, very rich indeed because of the bone marrow.
0:15:06 > 0:15:08Your puree is perfectly smooth.
0:15:09 > 0:15:12I've got a sneaking suspicion that you have quite a bit of technique
0:15:12 > 0:15:13up your sleeve.
0:15:16 > 0:15:20I'm feeling good, ready to go, next round, maybe.
0:15:21 > 0:15:24- Well done, mate.- Thank you. - That was really good.
0:15:24 > 0:15:28- I think it went really well.- You managed it.- Well done.
0:15:32 > 0:15:3827-year-old Elena has made ravioli filled with ricotta and spinach,
0:15:38 > 0:15:44kale pesto, crispy pancetta and a sage and pumpkin veloute.
0:15:50 > 0:15:52Nice sauce, nice pasta,
0:15:52 > 0:15:56but the spinach and ricotta filling is really wet,
0:15:56 > 0:16:00so it's spilling out into the sauce.
0:16:00 > 0:16:03I really like the sweet pumpkin sauce.
0:16:03 > 0:16:07For you to make a veloute, make a filling, make a ravioli, very good.
0:16:11 > 0:16:12It's like the adrenaline is just...
0:16:14 > 0:16:15I think I can cook better
0:16:15 > 0:16:17but I'm definitely proud of myself, you know.
0:16:22 > 0:16:27Barrister George has cooked gnocchi with wild mushrooms, pine nuts,
0:16:27 > 0:16:32Swiss chard, endive, and basil and garlic oil.
0:16:40 > 0:16:42Your gnocchi are nice and light.
0:16:42 > 0:16:45I like the selection of mushrooms and chard
0:16:45 > 0:16:47and a bit of endive in there as well.
0:16:47 > 0:16:50But there's nothing gluing it together.
0:16:50 > 0:16:53It needs a sauce of some type so that those dumplings puff up
0:16:53 > 0:16:57a little bit and take a bit of that sauce on.
0:16:57 > 0:16:59It's very easy to make gnocchi heavy and dense.
0:16:59 > 0:17:02Yours are light and pillow-like.
0:17:02 > 0:17:05I also like the zing of fresh herb,
0:17:05 > 0:17:11but without a sauce, it's dry and it just hasn't got enough flavour
0:17:11 > 0:17:15to cover what is a bowl of potato dumplings.
0:17:15 > 0:17:16Aargh.
0:17:19 > 0:17:20If the reasons that I go home
0:17:20 > 0:17:24are because I didn't quite put enough of the sauce on the plate,
0:17:24 > 0:17:26then that will bug me.
0:17:26 > 0:17:28God, it's daunting.
0:17:33 > 0:17:39Probation officer Lyn is serving pan-fried breast of quail
0:17:39 > 0:17:43on mashed potato, a quail leg bonbon,
0:17:43 > 0:17:46buttered kale and a red wine sauce.
0:17:55 > 0:17:59The bonbon has got loads of spice in it with pepper, lots of garlic.
0:17:59 > 0:18:03It's crispy on the outside, you can taste the quail, it's really good.
0:18:03 > 0:18:05Your sauce is rich with red wine.
0:18:05 > 0:18:07Your mashed potato, although it's got lumps in it,
0:18:07 > 0:18:10is really well-seasoned and really, really lovely.
0:18:11 > 0:18:13Bonbons are fabulous.
0:18:13 > 0:18:17- OK.- The potato is buttery and your sauce is sweet.
0:18:17 > 0:18:19It's deep, it's great.
0:18:19 > 0:18:21I'm really happy with the breast.
0:18:21 > 0:18:23You've handled that bird really well.
0:18:23 > 0:18:25You have a very good touch, very good palate,
0:18:25 > 0:18:27I'm very impressed with that.
0:18:31 > 0:18:35I never expected to get that kind of feedback.
0:18:37 > 0:18:39I'm bowled over, it was awesome.
0:18:39 > 0:18:41I'm so excited.
0:18:41 > 0:18:42Well done!
0:18:51 > 0:18:54Mans has made salt-and-pepper squid...
0:18:56 > 0:19:00..and served it on a puree of smoked aubergine, ricotta,
0:19:00 > 0:19:03lemon and garlic and a salad of chives,
0:19:03 > 0:19:06tomatoes and pomegranate seeds.
0:19:08 > 0:19:11- You are a fusion man, aren't you? - I am.
0:19:18 > 0:19:21Your squid's cooked nicely with its salt and pepper outside,
0:19:21 > 0:19:24being a little bit spicy, a little bit crispy.
0:19:24 > 0:19:28There's lots of lovely flavour of cumin and garlic
0:19:28 > 0:19:31in with your aubergine.
0:19:31 > 0:19:35But that sweetness of pomegranate and cheese and squid,
0:19:35 > 0:19:37I find unnerving.
0:19:37 > 0:19:39I'm not a fan of squid and cheese
0:19:39 > 0:19:42and I'm not a fan of squid and pomegranate.
0:19:42 > 0:19:45I thought I'd hate ricotta, aubergine and pomegranate,
0:19:45 > 0:19:47but I don't. I could dip some bread into it,
0:19:47 > 0:19:50but I can't get used to dipping squid into it, I'm afraid.
0:19:50 > 0:19:54I'm not sure it's something that you've had before.
0:19:54 > 0:19:56- No.- I think it's something you may have made up.- Yes. Exactly.
0:19:59 > 0:20:02I took a huge risk by doing this dish.
0:20:02 > 0:20:04Then again, I like mixing ingredients
0:20:04 > 0:20:08and sometimes it works and if it doesn't work,
0:20:08 > 0:20:09well, tough luck for me.
0:20:09 > 0:20:12Well done. Are you all right?
0:20:18 > 0:20:24Graphic designer Tasha has cooked mushroom and Parmesan ravioli
0:20:24 > 0:20:29with crispy chorizo cubes and a chorizo, thyme and sage oil.
0:20:36 > 0:20:39Not bad on your pasta, it's slightly too thick,
0:20:39 > 0:20:43therefore a little bit chewy around the edge.
0:20:43 > 0:20:47But the inside of your ravioli is absolutely lovely.
0:20:47 > 0:20:50Soft mushrooms, fair amount of cheese in there as well,
0:20:50 > 0:20:53giving it a real salty zing.
0:20:53 > 0:20:55Your oil is not delivering enough flavour.
0:20:55 > 0:21:00- Right.- I like the warmth that comes from the big hunks of chorizo,
0:21:00 > 0:21:02but you need to put paprika with that oil.
0:21:03 > 0:21:06There's some tasty bits and there's a few little mistakes.
0:21:11 > 0:21:13It's a bit of a blur.
0:21:13 > 0:21:17Hopefully, if I go through, I'll get those silly mistakes correct.
0:21:22 > 0:21:28Finally, Chris has prepared cod en papillote, with crushed potatoes,
0:21:28 > 0:21:30green beans and chard,
0:21:30 > 0:21:35with brown shrimps in a fennel beurre blanc sauce.
0:21:40 > 0:21:42You can most certainly cook a piece of fish,
0:21:42 > 0:21:45it's coming apart in nice, big, wide flakes.
0:21:45 > 0:21:49Beurre blanc, perfect accompaniment to that cod.
0:21:49 > 0:21:52I think there are some really lovely bits about this dish.
0:21:52 > 0:21:55It's just a bit rough in the way it looks.
0:21:55 > 0:21:57But I think it's a good start.
0:21:58 > 0:22:01I was sort of shell-shocked. It's quite an experience.
0:22:02 > 0:22:04They seemed to quite like some parts of it, so I'm holding on to that.
0:22:07 > 0:22:10- What are we going to do here then, John?- I have a star today.
0:22:10 > 0:22:14I think Lyn's quail was just fantastic.
0:22:14 > 0:22:16The flavours, Gregg!
0:22:16 > 0:22:20I agree with you. The most important thing are good cookery foundations,
0:22:20 > 0:22:22and Lyn can cook.
0:22:23 > 0:22:26The other dish that I loved was also a dish of quail
0:22:26 > 0:22:29and that was from Kenny, the bank manager.
0:22:29 > 0:22:31Kenny can cook as well.
0:22:31 > 0:22:33Heart and soul of that dish was great
0:22:33 > 0:22:39and that sauce bordelaise was fabulous. Can we talk about Chris?
0:22:39 > 0:22:43Cooking en papillote and making a beurre blanc, that's classic,
0:22:43 > 0:22:45classic cooking, and he can do it.
0:22:45 > 0:22:48Yeah, Chris, our dentist, I think did really well.
0:22:48 > 0:22:50So Chris now joins Lyn and Kenny.
0:22:51 > 0:22:54Mans can actually cook squid.
0:22:54 > 0:22:58But aubergine, ricotta cheese, squid and pomegranate seeds?
0:22:58 > 0:23:00That doesn't work!
0:23:00 > 0:23:05Mans, I like some of your Lebanese flavours, but not all together.
0:23:07 > 0:23:11George frustrates me in that I think he made excellent gnocchi,
0:23:11 > 0:23:15but you've got to put some heavy sauce in there.
0:23:15 > 0:23:19- Flavour, he did not deliver.- True.
0:23:19 > 0:23:20Elena did good pasta work.
0:23:20 > 0:23:23She made a very decent pumpkin veloute.
0:23:23 > 0:23:25There was definitely skill on show there.
0:23:25 > 0:23:30However, the issue was that filling of wet ricotta.
0:23:30 > 0:23:32Tasha's ravioli was a little bit thick
0:23:32 > 0:23:35where the two sheets of pasta met.
0:23:35 > 0:23:37Beautiful mushroom filling.
0:23:37 > 0:23:41The oil itself didn't have a great deal of punch.
0:23:41 > 0:23:44I'd like it to be a bit more saucy, a bit more unctuous.
0:23:48 > 0:23:50If this is it, I'll be gutted.
0:23:51 > 0:23:53I want to prove to you how good I can be.
0:23:55 > 0:23:58In the time, I did what I wanted to do,
0:23:58 > 0:24:01but often, one thing makes the difference.
0:24:01 > 0:24:03That was really fun, but intense.
0:24:03 > 0:24:05I think that's just whetted my appetite.
0:24:05 > 0:24:09It is a bit infectious, the adrenaline rush.
0:24:09 > 0:24:11I'm here for the adventure.
0:24:11 > 0:24:15I know it's going to be a hard one, because only three will make it,
0:24:15 > 0:24:16but I really want to go through.
0:24:21 > 0:24:23Who can go further in the competition?
0:24:23 > 0:24:25Who has got more to show?
0:24:38 > 0:24:40Very, very well done.
0:24:41 > 0:24:43With a roomful of decent cooks,
0:24:43 > 0:24:45it's a real shame that all of you can't go through.
0:24:48 > 0:24:52There's three cooks who we thought today were outstanding.
0:24:55 > 0:24:56Kenny.
0:24:58 > 0:24:59Lyn.
0:24:59 > 0:25:01And Chris.
0:25:01 > 0:25:04Congratulations, you three are going through to the next round.
0:25:04 > 0:25:07Well done. Well done.
0:25:09 > 0:25:11That means we've only got one more place to give.
0:25:14 > 0:25:17The fourth person going through to the next round...
0:25:23 > 0:25:25..is Elena.
0:25:25 > 0:25:26Congratulations.
0:25:31 > 0:25:35Mans, Tasha, George, thank you very much, guys.
0:25:36 > 0:25:38- Nice to have met you.- Thank you.
0:25:43 > 0:25:45I was pleased with what I produced.
0:25:45 > 0:25:49But on the day, there were better chefs, so...
0:25:49 > 0:25:51I'm sure I can only savour a couple of things,
0:25:51 > 0:25:52because I've had such a great time
0:25:52 > 0:25:56and would have wanted it to go further. But it happens.
0:25:56 > 0:25:58I'm not going to be doing squids any more.
0:25:58 > 0:26:03Ever. I didn't do my cooking style justice at all tonight.
0:26:03 > 0:26:05But c'est la vie.
0:26:20 > 0:26:23Today has a real sense of occasion,
0:26:23 > 0:26:26because we've invited three wonderful guests in here
0:26:26 > 0:26:29to taste and help judge your food...
0:26:31 > 0:26:35Previous finalist Jack Lucas
0:26:35 > 0:26:40and champions Mat Follas and Natalie Coleman.
0:26:41 > 0:26:44You impress all three of them, you are good!
0:26:46 > 0:26:49Ladies and gentlemen, three quarterfinal places to give.
0:26:51 > 0:26:54Two courses, your own food.
0:26:54 > 0:26:56One hour and 15 minutes. Let's cook.
0:27:08 > 0:27:11I've done these dishes for dinner parties and friends.
0:27:11 > 0:27:12People usually liked it.
0:27:13 > 0:27:16Practised it a few weeks ago and I got Nancy, my wife,
0:27:16 > 0:27:18to come in periodically and ask me lots of questions
0:27:18 > 0:27:19to try and put me off.
0:27:19 > 0:27:22It's got to be really good food without any mistakes.
0:27:24 > 0:27:26What are you going to cook, Chris,
0:27:26 > 0:27:28that's going to get you a quarterfinal place?
0:27:28 > 0:27:31Seared tuna, covered in sesame seed, with lots of Asian flavours,
0:27:31 > 0:27:33drizzled with ginger.
0:27:33 > 0:27:34It's going to be on a bed of coriander
0:27:34 > 0:27:37and it's got little garlic chips and chilli on top.
0:27:37 > 0:27:38And a main course of...?
0:27:38 > 0:27:42It's a tarragon chicken with smoked lardons, mushrooms,
0:27:42 > 0:27:45tarragon and with a bit of Madeira in it, really rich sauce,
0:27:45 > 0:27:49chicken skin chard and hasselback potato.
0:27:49 > 0:27:50Why would you want a quarterfinal place?
0:27:50 > 0:27:52I want to be a better chef.
0:27:52 > 0:27:54This pushes you, this moves you along,
0:27:54 > 0:27:57from where you would be in your normal life.
0:28:00 > 0:28:01Oh, that's a brave chap, innit,
0:28:01 > 0:28:04who comes in here and just sears a bit of tuna!
0:28:05 > 0:28:07It could well be a good tactical move,
0:28:07 > 0:28:11doing something delicious but simple as a starter,
0:28:12 > 0:28:15putting all your energy and time into a more complex main course.
0:28:15 > 0:28:17Chicken with tarragon,
0:28:17 > 0:28:20it's proper comfort food and I'm really excited about it.
0:28:20 > 0:28:22I just hope he does it justice.
0:28:30 > 0:28:34Elena is playing with two very, very classical dishes.
0:28:34 > 0:28:38Beef carpaccio, served with matchstick fries,
0:28:38 > 0:28:40a mustard dressing and burnt onions.
0:28:40 > 0:28:42I mean, that's a great combination.
0:28:42 > 0:28:44I love a carpaccio,
0:28:44 > 0:28:47but it's not showing a great deal of cookery skill.
0:28:47 > 0:28:50Her second course is a duck breast with celeriac puree, cavolo nero,
0:28:50 > 0:28:53blackberry sauce, lovely, lovely flavours,
0:28:53 > 0:28:56but cooking that duck is not as easy as everybody thinks.
0:28:58 > 0:29:01Elena, you've got little sort of calling cards.
0:29:01 > 0:29:04Yeah, every five minutes, I should have done a bunch of stuff.
0:29:04 > 0:29:06Right, so each one of those cards is a five-minute pack?
0:29:06 > 0:29:08- Yeah.- Very clever, good planning, I like it.
0:29:08 > 0:29:11I can be quite slow, so I'm trying to be as fast as I can.
0:29:11 > 0:29:14Slow is something you really don't want to be on MasterChef.
0:29:14 > 0:29:17- I know, I know. - Where are you right now?
0:29:17 > 0:29:18A little bit behind.
0:29:20 > 0:29:22What do I need to do? What do I need to do?
0:29:23 > 0:29:26Two courses for four people in an hour and 15 minutes.
0:29:26 > 0:29:29I don't think I've ever done that before.
0:29:29 > 0:29:32So I've really got to keep tidy and don't kind of get into a messy flap.
0:29:41 > 0:29:43I feel a little bit nervous. I won't lie.
0:29:43 > 0:29:46It's what sort of drives you, isn't it?
0:29:46 > 0:29:49Yeah, I am absolutely buzzing.
0:29:49 > 0:29:51- Two courses for a quarterfinal place.- Yeah.
0:29:51 > 0:29:55- What are they?- I'm doing a venison loin with a champ croquette,
0:29:55 > 0:29:58some carrot puree and a juniper sauce.
0:29:58 > 0:30:02Dessert, I'm doing a fig and almond tart,
0:30:02 > 0:30:05with some Chantilly cream and a spiced fig syrup.
0:30:05 > 0:30:07You look like you're a bit nervous about this round.
0:30:07 > 0:30:10I loved the first one and to get that taste of success,
0:30:10 > 0:30:12you know what it's like. It pushes you forward, doesn't it?
0:30:12 > 0:30:13We shall see!
0:30:20 > 0:30:23Venison and juniper and a croquette sounds fabulous,
0:30:23 > 0:30:24absolutely fantastic.
0:30:26 > 0:30:30Cor! An almond and fig tart with the fig syrup.
0:30:30 > 0:30:34There are lots of reasons to fall in love with Kenny's food.
0:30:34 > 0:30:36That is not the issue.
0:30:36 > 0:30:39Has Kenny actually bitten off more than he can really chew?
0:30:40 > 0:30:43He looks pushed,
0:30:43 > 0:30:44to the point of manic.
0:30:44 > 0:30:46And he's already cut himself twice.
0:30:53 > 0:30:55This whole thing, this thing is bonkers!
0:30:55 > 0:30:57I keep pinching myself.
0:30:57 > 0:30:59Am I actually here?
0:30:59 > 0:31:00It's bonkers!
0:31:02 > 0:31:04Lyn. What are you going to cook for us?
0:31:04 > 0:31:06I'm starting with a pan-fried duck breast.
0:31:06 > 0:31:10I'm doing a stuffed cabbage parcel.
0:31:10 > 0:31:12What's your cabbage parcel stuffed with?
0:31:12 > 0:31:14Essentially, it's stuffed with cabbage.
0:31:14 > 0:31:17And a red wine, port and blackberry sauce.
0:31:17 > 0:31:22My next dish is a spiced hazelnut biscuit,
0:31:22 > 0:31:25with a baked chocolate and orange ganache.
0:31:25 > 0:31:29Is your ganache spreadable or is it a disc?
0:31:29 > 0:31:34Theoretically, I am meant to quenelle it.
0:31:34 > 0:31:36You may or may not get quenelles.
0:31:36 > 0:31:39So I really need to work on my presentation.
0:31:47 > 0:31:50Lyn is putting cabbage inside a cabbage.
0:31:50 > 0:31:52I don't know why she's not using a forcemeat inside the cabbage,
0:31:52 > 0:31:55because that would be really lovely with the duck meat.
0:31:55 > 0:31:58Dessert is a baked chocolate ganache.
0:31:58 > 0:32:00Chocolate ganache to me is the spreadable stuff
0:32:00 > 0:32:02you put on top of a cake.
0:32:02 > 0:32:05So is it like a baked chocolate mousse or a baked chocolate biscuit?
0:32:05 > 0:32:08I don't understand what a baked chocolate ganache is.
0:32:12 > 0:32:13I know what I've got to do.
0:32:13 > 0:32:17I'm just running out of time.
0:32:17 > 0:32:21But I will get something out, hopefully.
0:32:33 > 0:32:36I feel sorry for the guys today, because it is quite stressful.
0:32:36 > 0:32:39I remember I sort of fell to pieces in this round.
0:32:39 > 0:32:42I was a little bit late, so I don't envy them today.
0:32:43 > 0:32:46MasterChef has done wonders for me, it opens doors.
0:32:46 > 0:32:52My dream was that sort of seaside cafe, doing really good quality,
0:32:52 > 0:32:54relatively simple food.
0:32:54 > 0:32:56I've achieved that and I'm enjoying what I do.
0:32:59 > 0:33:02I remember this challenge, looking back on it, with fond memories.
0:33:02 > 0:33:04Actually, I think it went quite well for me,
0:33:04 > 0:33:06but it is absolutely terrifying.
0:33:06 > 0:33:09But for me, show potential, deliver things on time
0:33:09 > 0:33:12to schedule and you will ace this challenge.
0:33:14 > 0:33:16Here's to some good food, guys,
0:33:16 > 0:33:18I hope that we're going to get fed well.
0:33:18 > 0:33:19- Salute.- Cheers.- Cheers.
0:33:23 > 0:33:25Ten minutes on your first course, please.
0:33:28 > 0:33:29Now, I quite like the sound of this.
0:33:29 > 0:33:33It's quite simple, tuna, just sesame coat it, cook it nice and pink,
0:33:33 > 0:33:36just a really nice sear on the outside is all it needs.
0:33:36 > 0:33:38- That looks good, mate.- Thank you.
0:33:38 > 0:33:40- I hope it tastes good.- I think the key to this dish
0:33:40 > 0:33:45is those Asian flavours and not overbalancing with too much garlic.
0:33:46 > 0:33:48I feel sorry for my other half tonight,
0:33:48 > 0:33:49after eating them garlic chips!
0:33:51 > 0:33:53Three minutes, young Chris.
0:33:57 > 0:33:59- What else has to go on here? - Just the garnishes.
0:34:01 > 0:34:05Good job I don't shake like this at work!
0:34:05 > 0:34:06Are you happy with it?
0:34:06 > 0:34:07- Yeah.- Good. Off you go.
0:34:07 > 0:34:09- Thank you.- Well done, mate.
0:34:09 > 0:34:10Well done.
0:34:17 > 0:34:19- Hello.- Hello.
0:34:21 > 0:34:22Thank you.
0:34:26 > 0:34:30This is a seared tuna with black sesame seed on the outside,
0:34:30 > 0:34:34with an Asian style dressing on coriander with garlic chips.
0:34:34 > 0:34:36- Thank you.- Thank you very much. - Thank you.
0:34:38 > 0:34:42It smells really, really good. It looks really pretty.
0:34:42 > 0:34:44He's made quite a good effort.
0:34:51 > 0:34:54The tuna is cooked nicely. I like the sesame crust on the outside.
0:34:54 > 0:34:56He has got the coriander, the chilli, the garlic in there,
0:34:56 > 0:34:59but actually, that sauce, where is it?
0:34:59 > 0:35:02I want more of it, I want something to give it some depth of flavour.
0:35:02 > 0:35:05There's a hint of it on the plate, it smells good,
0:35:05 > 0:35:06so he had a good sauce.
0:35:06 > 0:35:09If he put plenty of that on the plate, there's a good dish here.
0:35:11 > 0:35:14The heat of the chilli, along with the sweetness of the fish,
0:35:14 > 0:35:17that lovely toastiness of the sesame seeds is wonderful.
0:35:17 > 0:35:18That's a nice dish.
0:35:20 > 0:35:2215 minutes now...
0:35:22 > 0:35:24- until your chicken, yeah?- Thank you.
0:35:24 > 0:35:26Go on, chef!
0:35:26 > 0:35:28I've done this dish between eight to ten times,
0:35:28 > 0:35:30but never under this sort of time pressure.
0:35:30 > 0:35:33It has always been relaxed, for friends and relatives.
0:35:33 > 0:35:34And with a glass of wine!
0:35:37 > 0:35:39I love the sound of his second course,
0:35:39 > 0:35:41chicken in a creamy tarragon,
0:35:41 > 0:35:43it's a favourite in my house.
0:35:43 > 0:35:46It's completely different to his starter.
0:35:46 > 0:35:48Quite French in its approach.
0:35:48 > 0:35:51Hasselback potatoes, so important that he slices those potatoes
0:35:51 > 0:35:53really finely and they crisp up.
0:35:54 > 0:35:57- Yeah, you've got four minutes, Chris.- OK.
0:35:57 > 0:35:58Looks like you're on time.
0:35:58 > 0:36:00I like to try and be to time if I can.
0:36:01 > 0:36:06Oh, you've got some good things going across that plate, chef.
0:36:06 > 0:36:11- Yeah! What's left? Your chards. - Chards.
0:36:11 > 0:36:12Well done.
0:36:15 > 0:36:17Nice. Nice.
0:36:21 > 0:36:24- Hello, again.- Hello.- Hi.
0:36:26 > 0:36:28Wow.
0:36:29 > 0:36:30Thank you very much.
0:36:31 > 0:36:35This is a tarragon chicken and a mushroom sauce.
0:36:35 > 0:36:37A chicken chard, hasselback potatoes
0:36:37 > 0:36:41- and then spinach and pine nuts, enjoy, thank you.- Thanks.- Thanks.
0:36:43 > 0:36:47It's a nice looking dish, it smells great, I can't wait to try it.
0:36:50 > 0:36:52Mmm! That is so good.
0:36:52 > 0:36:54He has got it, hasn't he? Well done.
0:36:56 > 0:36:59I love this. The chicken was cooked perfectly.
0:36:59 > 0:37:02I loved the spinach and pine nut puree.
0:37:02 > 0:37:05The sauce with the mushrooms and morels was delicious.
0:37:05 > 0:37:08It's thick, it's creamy, it's unctuous.
0:37:08 > 0:37:10The skill of a cook is in making a sauce more than anything else.
0:37:10 > 0:37:12- Yeah, that sauce is good. - Well done, Chris.
0:37:17 > 0:37:19Soft chicken, fantastic.
0:37:19 > 0:37:22Smoky sauce with a little bit of sweetness from the Madeira,
0:37:22 > 0:37:25a little bit of aniseed from the tarragon, fabulous.
0:37:25 > 0:37:29That's a yummy dish, made by someone cooking what they like to eat.
0:37:32 > 0:37:35Glad it's over. I thought they came out really well,
0:37:35 > 0:37:37but it doesn't matter if I'm pleased or not, does it?
0:37:37 > 0:37:39It really doesn't count!
0:37:39 > 0:37:41I only cooked that dish originally because I liked it!
0:37:46 > 0:37:48- Lyn.- Yeah?- You've got five minutes.
0:37:48 > 0:37:51- Yeah.- Are you on time? - Yeah. I'm done.- Wow!
0:37:51 > 0:37:54- What's left, what's left to do, Lyn, before you plate up?- Nothing.
0:37:58 > 0:38:00So, Lyn's main, this sounds fantastic.
0:38:00 > 0:38:02Duck breast, celeriac, Savoy cabbage.
0:38:02 > 0:38:04Hearty, it's wholesome, it's autumnal.
0:38:04 > 0:38:07Cabbage parcel sounds quite interesting,
0:38:07 > 0:38:08I wonder what she's put in there.
0:38:08 > 0:38:11Maybe she's made a nice stuffing?
0:38:11 > 0:38:13She just has to cook her duck perfectly,
0:38:13 > 0:38:15nice puree and we'll be happy.
0:38:17 > 0:38:18Two minutes, Lyn.
0:38:19 > 0:38:21Yeah. OK.
0:38:21 > 0:38:23- Whoa! Don't... All right.- Sorry.
0:38:26 > 0:38:28I'm not very delicate, have you noticed?
0:38:28 > 0:38:30Right. Are you done with your duck?
0:38:30 > 0:38:32I don't know. That one looks a right mess.
0:38:32 > 0:38:34- Yeah, I'm done with the duck. - Off you go.
0:38:50 > 0:38:52Ladies first. Sorry, I'm a bit clumsy.
0:38:52 > 0:38:53That's all right. Thank you.
0:38:55 > 0:38:56Thank you very much.
0:38:58 > 0:39:00And breathe.
0:39:00 > 0:39:05So, I've made for you pan-fried duck breast with celeriac puree,
0:39:05 > 0:39:07stuffed Savoy cabbage parcel
0:39:07 > 0:39:12and a red wine, port and blackberry sauce. I hope you enjoy.
0:39:12 > 0:39:14- Looks amazing. - Thank you.- Thank you.- Thank you.
0:39:19 > 0:39:22My duck is cooked nicely, it's nice and pink.
0:39:22 > 0:39:24The celeriac puree is nice.
0:39:24 > 0:39:26The cabbage parcel's great.
0:39:26 > 0:39:28It's got a lot of flavour in it.
0:39:28 > 0:39:31The sauce is thin but it has a really nice shine to it.
0:39:31 > 0:39:35It's got quite a nice flavour, but it's a little bit sweet.
0:39:35 > 0:39:38Lyn has a presentation issue. Look at the sauce!
0:39:40 > 0:39:43Creamed cabbage, celeriac puree and duck, cooked by Lyn.
0:39:43 > 0:39:46- Great.- Her flavours are good.
0:39:48 > 0:39:50- You've got four minutes.- Thank you.
0:39:52 > 0:39:54Your gel, how long does it take to set?
0:39:54 > 0:39:56About a minute. It's a very quick set.
0:40:03 > 0:40:05- Ganache OK?- It's cooked, yes.
0:40:05 > 0:40:08I've got to quenelle it, though.
0:40:08 > 0:40:09- Is that wet enough to quenelle? - Yeah.
0:40:09 > 0:40:11It's meant to be a rough-look quenelle.
0:40:12 > 0:40:14I love chocolate in a dessert.
0:40:14 > 0:40:16It's one of my favourite things.
0:40:16 > 0:40:17But what is a baked ganache?
0:40:17 > 0:40:20When you work with chocolate, would you normally bake it,
0:40:20 > 0:40:22unless it has flour, and it's more like a fondant?
0:40:22 > 0:40:25It'll be interesting to see what it turns out like.
0:40:26 > 0:40:28I can't quenelle.
0:40:28 > 0:40:30I don't think that texture will quenelle properly,
0:40:30 > 0:40:32even if you were better at it.
0:40:32 > 0:40:34Lots of work there, classic flavours,
0:40:34 > 0:40:38should go together really, really well.
0:40:38 > 0:40:41Two minutes. We need gels, go, go, go, go.
0:40:45 > 0:40:46- Has it set?- Yes!
0:40:46 > 0:40:48- MOUTHS:- Yeah!
0:40:53 > 0:40:54Come on.
0:40:59 > 0:41:01Are you done? Yeah? OK.
0:41:01 > 0:41:03- I think I am. - You've got it done, Lyn.
0:41:10 > 0:41:11Took a lot of effort and quite a bit of skill
0:41:11 > 0:41:14to get all these things done, but what is it?
0:41:16 > 0:41:17Hi.
0:41:21 > 0:41:22Thank you.
0:41:25 > 0:41:30For your dessert, there is a baked chocolate and orange ganache,
0:41:30 > 0:41:35a spiced hazelnut biscuit, and orange gel and Chantilly cream.
0:41:35 > 0:41:37- Thank you.- Thank you.- Thank you.
0:41:37 > 0:41:38Thank you.
0:41:43 > 0:41:45I think it's a lot of picky things.
0:41:45 > 0:41:46I quite liked eating it,
0:41:46 > 0:41:48dipping the biscuit into the chocolate
0:41:48 > 0:41:50and the cream and everything.
0:41:50 > 0:41:52The biscuit is light and has got a good texture, good taste.
0:41:52 > 0:41:55I think the Chantilly cream is sweet enough, it's quite pleasant.
0:41:55 > 0:41:58I think the flavour in the dark chocolate is bitter,
0:41:58 > 0:42:00but the texture is just wrong, it set so firm.
0:42:00 > 0:42:04It's got all the flavours of a really good pudding here.
0:42:04 > 0:42:06I think she's just confused with presentation.
0:42:08 > 0:42:11It's obvious that Lyn knows how to bake a biscuit,
0:42:11 > 0:42:13she knows how to make a chocolate ganache, she knows what Chantilly is
0:42:13 > 0:42:15and she knows how to make a jelly.
0:42:15 > 0:42:18She doesn't know what to do with them once she's made them,
0:42:18 > 0:42:19but she knows how to make them!
0:42:23 > 0:42:28It wasn't a disaster, but there were things that just went wrong.
0:42:28 > 0:42:30I feel like an emotional wreck.
0:42:36 > 0:42:37Ten minutes, Kenny.
0:42:37 > 0:42:39KENNY LAUGHS
0:42:39 > 0:42:41Quick, quick, quick, quick. Come on, buddy.
0:42:43 > 0:42:48Kenny is cooking us a venison loin, champ croquette and a juniper sauce.
0:42:49 > 0:42:52All of those elements are quite difficult to do well.
0:42:52 > 0:42:55The croquette, got to make sure that the mash is nice and smooth
0:42:55 > 0:42:58and creamy inside, no lumps, we don't like lumpy mash.
0:43:00 > 0:43:03- You've got five minutes, Kenny. - OK, man.- Where is your venison?
0:43:03 > 0:43:05It's in now. I think I'm taking it out, you know.
0:43:05 > 0:43:07I think this sounds great, it's classic.
0:43:07 > 0:43:10Venison loin, get it cooked perfectly.
0:43:10 > 0:43:14- Don't overcook it!- No, no, no, that would be a travesty.
0:43:14 > 0:43:16Come on, Kenny, come on, come on.
0:43:18 > 0:43:20Got two minutes, Kenny.
0:43:20 > 0:43:22OK, OK, all right!
0:43:24 > 0:43:26OK, croquettes, croquettes.
0:43:26 > 0:43:28- No.- That pan is going to be hot!
0:43:28 > 0:43:30I know, I know. I'm on it, I'm on it.
0:43:36 > 0:43:38Right, we're running out of time, Kenny,
0:43:38 > 0:43:41- really, really running out of time.- Watch out for this claret.
0:43:41 > 0:43:44That is as rare as a kind-hearted bank manager.
0:43:44 > 0:43:45KENNY LAUGHS
0:43:45 > 0:43:47You got that right, Gregg.
0:43:47 > 0:43:49Plates a wipe and that's done, yeah?
0:43:49 > 0:43:52Hold on, hold on. There's just the beetroot to chuck on the side.
0:43:54 > 0:43:57- Kenny. Looks good.- Thank you, mate.
0:44:05 > 0:44:08- Thank you.- I'll serve you next.
0:44:12 > 0:44:15What I've cooked for you today is roast loin of venison,
0:44:15 > 0:44:18with a champ croquette, some carrot puree,
0:44:18 > 0:44:21roasted beetroot and a juniper sauce.
0:44:21 > 0:44:24- Lovely.- Looks lovely. - Thank you very much.
0:44:24 > 0:44:26- All right. Take care. Thank you. - Thank you.
0:44:27 > 0:44:29I'm quite excited by this dish.
0:44:29 > 0:44:31Beetroot looks amazing,
0:44:31 > 0:44:34the glaze on it and it looks like a nice champ croquette.
0:44:34 > 0:44:35So, yeah, the boy's done good.
0:44:41 > 0:44:42The venison is cooked perfectly.
0:44:42 > 0:44:45- For me, that sauce is as good as it gets.- Mmm!
0:44:45 > 0:44:48It packs a massive punch of flavour.
0:44:48 > 0:44:50- Epic.- The croquette is amazing.
0:44:50 > 0:44:53It's really crispy on the outside
0:44:53 > 0:44:57and then little fluffy pillows of mashed potato heaven.
0:44:57 > 0:44:58It's amazing.
0:44:58 > 0:45:01That is stunning food.
0:45:01 > 0:45:03I have no criticism of that dish at all.
0:45:05 > 0:45:08Now, that is super yummy.
0:45:08 > 0:45:10Absolutely super yummy.
0:45:10 > 0:45:16It's a generous, well-flavoured, well-cooked plate of food.
0:45:16 > 0:45:17Great.
0:45:19 > 0:45:21You've got 15 minutes to make them look
0:45:21 > 0:45:25the most beautiful tarts we have ever seen.
0:45:25 > 0:45:27Thank you very much, cheers.
0:45:27 > 0:45:30Now, I love the sound of Kenny's dessert.
0:45:30 > 0:45:32We have got a fig and almond tart.
0:45:34 > 0:45:37I presume it's going to be like a frangipane,
0:45:37 > 0:45:39so maybe a little bit gooey in the middle, which will be nice.
0:45:41 > 0:45:45Figs, I am personally not a fan of figs, so this has to convert me.
0:45:46 > 0:45:49And that fig syrup, a little bit of spice in there to bring it together
0:45:49 > 0:45:51- into something really delicious. - Sounds good.
0:45:56 > 0:45:58Five minutes, but you're well under way, right?
0:45:58 > 0:46:00I'm well under way, yes.
0:46:01 > 0:46:04- They look great, Kenny.- Thank you.
0:46:06 > 0:46:10You need a nice chunk because I hate it when there's not enough cream.
0:46:12 > 0:46:14They look fantastic.
0:46:14 > 0:46:15- Well done.- Thank you.- Nice.
0:46:20 > 0:46:22Love it, love it, love it. Where's me spoon?
0:46:25 > 0:46:26Hello.
0:46:26 > 0:46:28There we go. There's yours.
0:46:28 > 0:46:30- Thank you very much.- No problem.
0:46:32 > 0:46:34- Thank you.- No problem.
0:46:34 > 0:46:39So here we've got a fig and almond tart with a spiced fig syrup
0:46:39 > 0:46:42- and a Chantilly cream. I hope you enjoy it.- Thank you.
0:46:42 > 0:46:44By the way, your main...
0:46:49 > 0:46:52That is spot on, isn't it? Look at the pastry skills.
0:46:52 > 0:46:54That's some real talent to do that.
0:47:06 > 0:47:08That is amazing.
0:47:08 > 0:47:12It's so sticky and gooey and sweet and...
0:47:13 > 0:47:16Oh, that is like a bundle of joy.
0:47:16 > 0:47:18That is tart heaven.
0:47:18 > 0:47:21The pastry was buttery, it was perfectly short,
0:47:21 > 0:47:25the filling was slightly gooey, but cooked through, the figs were soft.
0:47:25 > 0:47:26I think it's fantastic.
0:47:26 > 0:47:29I think that's probably the best fig tart I've ever had.
0:47:29 > 0:47:31That is absolutely superb.
0:47:32 > 0:47:37- A nice looking tart. Look at that. Oh, yes.- I may be a while.
0:47:39 > 0:47:41That's delicious.
0:47:41 > 0:47:43Lots and lots of spice in that syrup.
0:47:43 > 0:47:45Love the strong almond in the background.
0:47:45 > 0:47:47The pastry is nice and short and crispy.
0:47:47 > 0:47:50Just enough fig in there for it to be soft, but still concentrated.
0:47:50 > 0:47:52That is lovely, John.
0:47:57 > 0:47:59I feel knackered.
0:47:59 > 0:48:02I've been through the wars, but I feel great.
0:48:02 > 0:48:04I feel really good.
0:48:04 > 0:48:06If it's not good, I couldn't taste it yet,
0:48:06 > 0:48:11but hopefully they're all right.
0:48:11 > 0:48:13- Elena, five minutes on your first course.- OK.
0:48:16 > 0:48:19It's quite clever, beef carpaccio,
0:48:19 > 0:48:22you can do it quite simply but still deliver from a taste perspective
0:48:22 > 0:48:24and from a presentation point of view.
0:48:26 > 0:48:27Can I put my duck on?
0:48:27 > 0:48:31- Quick, quick, quick, you've got to put the food out.- Come on.
0:48:33 > 0:48:37You've got two minutes, then you need to serve your starter.
0:48:37 > 0:48:38- OK.- I don't suppose you need me to tell you
0:48:38 > 0:48:41- you're right up against it, do you?- No.
0:48:44 > 0:48:46Elena, you've got to get these starters out, mate.
0:48:46 > 0:48:49- They're waiting for you. Now, now, now.- OK.
0:48:53 > 0:48:55What's left to go on there now?
0:48:55 > 0:48:57The little bit of dressing, the matchstick potatoes.
0:48:57 > 0:48:58The capers and the onions.
0:48:58 > 0:49:03- Yes.- That is quite a lot. OK, your time is now up.
0:49:03 > 0:49:06- I literally need one more minute if that's OK.- Quick.
0:49:10 > 0:49:13- Onions go on now?- Yes.
0:49:13 > 0:49:15Mate, you haven't got time to do that, really sorry.
0:49:15 > 0:49:18You haven't got time to do this, they've got to go on.
0:49:19 > 0:49:21Right now, you are two minutes over.
0:49:22 > 0:49:24That's the last thing, right?
0:49:24 > 0:49:25And then I'm just going to do
0:49:25 > 0:49:27a couple of shavings of Parmesan, I'm done.
0:49:32 > 0:49:33- Can we go?- Yeah.
0:49:34 > 0:49:36- You're three minutes over. Let's go.- I'm done.
0:49:42 > 0:49:44It's a bit scruffy, mate, innit?
0:49:48 > 0:49:50Oh, amazing. Thank you.
0:49:52 > 0:49:53That looks good.
0:49:54 > 0:49:56- I hope you enjoy it.- Thank you. - Thank you.
0:49:58 > 0:50:02For Elena's first course she's made beef carpaccio
0:50:02 > 0:50:04with charred onion petals,
0:50:04 > 0:50:10matchstick fries and a garlic, Parmesan and mustard dressing.
0:50:11 > 0:50:13It looks pretty.
0:50:13 > 0:50:17My only concern is that the beef hasn't been seared on the outside.
0:50:22 > 0:50:26I think those shoestring fries are amazing, crispy on the outside.
0:50:27 > 0:50:29And then there's that garlic sauce.
0:50:29 > 0:50:31I think it works really nicely.
0:50:31 > 0:50:33I'm impressed with that, it's a nice bit of garlic.
0:50:33 > 0:50:35That's what seasons the meat.
0:50:35 > 0:50:37Maybe it needs a bit of a kick of pepper.
0:50:37 > 0:50:39However, I think it's really nice.
0:50:42 > 0:50:45That's a really lovely, tasty plate of food.
0:50:45 > 0:50:47There's not a lot of cooking going on here.
0:50:47 > 0:50:49It's a scruffy dish, it's a late dish,
0:50:49 > 0:50:50but it's a dish that tastes good.
0:50:52 > 0:50:55I still need to process both of my sauces
0:50:55 > 0:50:59and finish off basically plating and everything.
0:51:00 > 0:51:01So I'm up against it.
0:51:03 > 0:51:06You've got just five minutes left, are you ready to plate?
0:51:06 > 0:51:08I will be ready to plate.
0:51:08 > 0:51:10No, you kind of need to be ready now.
0:51:10 > 0:51:12I'm trying my hardest for you.
0:51:14 > 0:51:17So pan-fried duck breast, celeriac puree.
0:51:17 > 0:51:18I love celeriac.
0:51:18 > 0:51:20Pickled raspberries, delicious.
0:51:21 > 0:51:23Yeah, it sounds like my cup of tea.
0:51:23 > 0:51:27I like a bit of duck, crispy on the outside and pink on the inside,
0:51:27 > 0:51:29not flapping away.
0:51:30 > 0:51:32- How's that?- Nice and pink.
0:51:34 > 0:51:36- A bit under.- A bit under?
0:51:36 > 0:51:37Yeah.
0:51:39 > 0:51:41You're now over time, Elena.
0:51:45 > 0:51:47So we've got crisps to go on,
0:51:47 > 0:51:49we've got blackberries to go on, we've got sauce to go on.
0:51:49 > 0:51:50- Anything else?- No.
0:51:53 > 0:51:55Cooking a sauce, a really good sauce, takes time.
0:51:57 > 0:51:59It's really important she gets it glossy
0:51:59 > 0:52:00and it needs to be quite thick
0:52:00 > 0:52:02and coat the back of a spoon quite nicely.
0:52:05 > 0:52:06You are now four minutes over.
0:52:08 > 0:52:09- Off you go.- Thank you.
0:52:17 > 0:52:18- Hello.- Hello.
0:52:22 > 0:52:23Thank you.
0:52:23 > 0:52:26For the second course I've made you pan-fried duck breasts
0:52:26 > 0:52:29with celeriac puree, pickled blackberries, sauteed cavolo nero,
0:52:29 > 0:52:32blackberry and port sauce and celeriac crisps.
0:52:32 > 0:52:35Hope you enjoy.
0:52:35 > 0:52:38My duck is still a little bit quacking, but I'd still eat it.
0:52:38 > 0:52:40I'm not too fussy.
0:52:40 > 0:52:42It's not completely flying away from the plate.
0:52:49 > 0:52:50It eats beautifully.
0:52:50 > 0:52:54I think the flavour balances, she's got her seasoning spot on.
0:52:54 > 0:52:56There's room for improvement in some aspects.
0:52:56 > 0:52:59I think the celeriac puree could be a little bit creamier.
0:52:59 > 0:53:02I think the sauce is a little bit too thick
0:53:02 > 0:53:03but it's got great flavour.
0:53:03 > 0:53:05I think the time probably caught up on her.
0:53:05 > 0:53:07I think it shows a little bit in the dish.
0:53:09 > 0:53:12Parts of the duck are edible,
0:53:12 > 0:53:14but there are certain parts that aren't.
0:53:14 > 0:53:17The berry sauce is more like jam rather than a sauce.
0:53:17 > 0:53:21It's a perfect combination of flavours
0:53:21 > 0:53:24not delivered perfectly because she ran out of time.
0:53:24 > 0:53:26It's frustrating.
0:53:28 > 0:53:32I'm a bit disappointed because I went over and my duck was under,
0:53:32 > 0:53:35which isn't the right combination.
0:53:35 > 0:53:37That was really, really tough for me.
0:53:37 > 0:53:39I'm just happy I wasn't later, to be honest.
0:53:42 > 0:53:44We had some fantastic cooking here today,
0:53:44 > 0:53:46none better than Kenny.
0:53:48 > 0:53:52Really good flavours, really good cooking, really good presentation.
0:53:52 > 0:53:55That fella seems to have it all.
0:53:55 > 0:53:57We loved it and so did our guests.
0:53:57 > 0:54:00The other person I think who did very, very well today was Chris.
0:54:00 > 0:54:03Yes. His little Asian tuna was pretty good.
0:54:03 > 0:54:06But the quality of his chicken!
0:54:06 > 0:54:08I was looking around for a bit of bread to dip in that sauce.
0:54:08 > 0:54:10That was quality.
0:54:10 > 0:54:13Kenny and Chris are through.
0:54:13 > 0:54:16Who takes that last quarterfinal place?
0:54:16 > 0:54:18Elena had timing issues.
0:54:18 > 0:54:22Her starter of beef carpaccio didn't look great at all,
0:54:22 > 0:54:24in fact it was scruffy. I thought it tasted good.
0:54:24 > 0:54:29The main course, we had a duck which wasn't cooked very well at all.
0:54:29 > 0:54:31And again, that main course was late.
0:54:32 > 0:54:34Lyn's flavours were good.
0:54:34 > 0:54:37I liked the quality of her sauce and the duck was fine,
0:54:37 > 0:54:39but it was a mess.
0:54:39 > 0:54:41And that's the frustration with Lyn,
0:54:41 > 0:54:43is that she's got the flavour profile
0:54:43 > 0:54:45but she ain't got the finesse.
0:54:50 > 0:54:52I want it so badly.
0:54:52 > 0:54:56I would give you my husband right now
0:54:56 > 0:54:59in exchange for a quarterfinal place!
0:55:02 > 0:55:03You can cook in your kitchen all you want,
0:55:03 > 0:55:05but this is all about testing yourself
0:55:05 > 0:55:07and kind of really seeing what you've got.
0:55:07 > 0:55:11All you can do is hope that, you know, you've done enough,
0:55:11 > 0:55:12so we'll see.
0:55:15 > 0:55:18For me, there's one person who I believe has the potential
0:55:18 > 0:55:20to go further in the competition.
0:55:32 > 0:55:34You guys today did really, really well.
0:55:35 > 0:55:37We ate very well indeed.
0:55:39 > 0:55:41And we've made a decision.
0:55:41 > 0:55:42Kenny...
0:55:42 > 0:55:43Chris...
0:55:45 > 0:55:48..you've done more than enough to go through to the quarterfinal.
0:55:51 > 0:55:52- Well done.- Thank you.
0:55:55 > 0:55:57We have one more place.
0:56:00 > 0:56:04The contestant going through to the quarterfinal...
0:56:10 > 0:56:11..is Lyn.
0:56:16 > 0:56:19Elena, great competition, thank you.
0:56:20 > 0:56:21Well done, thank you.
0:56:23 > 0:56:25I feel quite gutted. Probably in my heart of hearts.
0:56:25 > 0:56:28I know I could have cooked better.
0:56:28 > 0:56:31But I'm still really pleased and I'm still going to look back on this
0:56:31 > 0:56:33as one of the best things I've done.
0:56:38 > 0:56:41I'm a quarterfinalist.
0:56:41 > 0:56:43I can't actually believe it.
0:56:43 > 0:56:45I don't think it's sunk in.
0:56:45 > 0:56:46I'm absolutely in shock.
0:56:47 > 0:56:49I just feel incredible.
0:56:49 > 0:56:52I'm not a big crier, but I keep sort of welling up.
0:56:52 > 0:56:55I'm buzzing, I'm buzzing. It's just a massive achievement.
0:56:55 > 0:56:56Absolutely elated.
0:56:56 > 0:57:00To have impressed people that you respect so much with your food
0:57:00 > 0:57:01on two occasions now,
0:57:01 > 0:57:04it sort of vindicates that I can cook. It's great.
0:57:09 > 0:57:14On Wednesday night, the heats come to an end as the last group of cooks
0:57:14 > 0:57:17battle for a place in the quarterfinal.
0:57:19 > 0:57:21He knows what's going on in my head.
0:57:22 > 0:57:24Anybody else brought a mascot with them?
0:57:29 > 0:57:32- Genius idea.- It's great.
0:57:32 > 0:57:34This is good stuff, John, it's good stuff.