0:00:02 > 0:00:03MasterChef is back,
0:00:03 > 0:00:06searching for the country's best amateur cook.
0:00:07 > 0:00:09Go, go, go, go, go!
0:00:10 > 0:00:12Oh!
0:00:12 > 0:00:14- 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 > 0:00:29Please, quick, come on, guys.
0:00:30 > 0:00:32It looks absolutely stunning.
0:00:32 > 0:00:35Fire up those ovens, rattle those pans!
0:00:35 > 0:00:37It's MasterChef time.
0:00:37 > 0:00:41Let's discover some incredible, creative culinary talent.
0:00:48 > 0:00:53These seven home cooks all think they've got what it takes to become
0:00:53 > 0:00:54MasterChef champion.
0:00:56 > 0:00:58But at the end of today's heat,
0:00:58 > 0:01:01only three will make it through to Friday's quarterfinal.
0:01:03 > 0:01:05Oh, my God, this is unreal.
0:01:05 > 0:01:08Seriously, it's like I've been transported to another planet,
0:01:08 > 0:01:10it's incredible.
0:01:10 > 0:01:13I'm rather petrified to cook for John and Gregg,
0:01:13 > 0:01:16but they're human, so as long as I don't poison them,
0:01:16 > 0:01:17it should be OK.
0:01:19 > 0:01:22I just feel excited and I just can't wait for the competition to start,
0:01:22 > 0:01:25then get into the kitchen and start cooking.
0:01:26 > 0:01:28You can come in here and you think you're amazing
0:01:28 > 0:01:31and then, actually...
0:01:31 > 0:01:33- SHE WHISPERS:- ..you're really bad.
0:01:52 > 0:01:53Welcome to MasterChef.
0:01:54 > 0:01:57You are our last batch of contestants
0:01:57 > 0:01:59in this year's competition.
0:01:59 > 0:02:02We don't know if we've found our winner yet.
0:02:02 > 0:02:03It could well be one of you.
0:02:06 > 0:02:08In through those doors,
0:02:08 > 0:02:11we have stocked our market full of the finest produce
0:02:11 > 0:02:13from around the world.
0:02:13 > 0:02:16You have ten minutes to choose your ingredients, then you'll have
0:02:16 > 0:02:19one hour and ten minutes to cook us one fantastic plate of food.
0:02:21 > 0:02:23Select well. Off you go.
0:02:31 > 0:02:36Today's market ingredients include lamb loin, chicken thighs,
0:02:36 > 0:02:42scallops, salmon fillets and prawns.
0:02:44 > 0:02:48There's also a range of cheeses, nuts,
0:02:48 > 0:02:52grains and pulses, and a selection of fruit and vegetables.
0:02:57 > 0:02:59The market challenge is a brilliant challenge
0:02:59 > 0:03:01because of its versatility.
0:03:01 > 0:03:03They haven't had a chance to practise,
0:03:03 > 0:03:06but they can cook whatever they want.
0:03:06 > 0:03:09I think I have a plan, I think I know what I'm cooking.
0:03:09 > 0:03:12I'm excited to get all of it.
0:03:12 > 0:03:15The dish has got to be really good, so I think that everything I'm doing
0:03:15 > 0:03:19right now should hopefully get me that place through to the next bit.
0:03:19 > 0:03:22You can be as creative as you like, as classic as you like.
0:03:22 > 0:03:25All I want today is something really delicious.
0:03:27 > 0:03:29There's too many things to pick from,
0:03:29 > 0:03:30I can't decide what I'm making.
0:03:30 > 0:03:32So it's all a bit of a...
0:03:32 > 0:03:34Who knows what's going on in my head?
0:03:35 > 0:03:40Ladies and gentlemen, at the end of this, three of you are going home.
0:03:40 > 0:03:43One hour and ten minutes, one great plate of food, let's cook.
0:03:52 > 0:03:5528-year-old Anders was born in Thailand,
0:03:55 > 0:03:58but grew up in a small town in Sweden.
0:03:58 > 0:04:00I am inspired by Sweden when I cook.
0:04:00 > 0:04:03I've been here for seven years, so cooking is a way
0:04:03 > 0:04:06for me to connect back to my home country.
0:04:06 > 0:04:09I like to try new things, try new techniques,
0:04:09 > 0:04:13and if it doesn't work, well, I'll do it a different way.
0:04:18 > 0:04:20Are you making something Swedish today?
0:04:20 > 0:04:23Yes, I'm making a bit of Swedish twist.
0:04:23 > 0:04:26So I'm going to poach a salmon and I'm going to make a quiche,
0:04:26 > 0:04:29I'm going to make a Stilton and pear quiche to go with it.
0:04:29 > 0:04:31You've got a stick of rhubarb there, where's that going to go?
0:04:31 > 0:04:35I might put it in simmering liquid.
0:04:35 > 0:04:37In the liquid you cook the salmon, you might cook it
0:04:37 > 0:04:41- with a bit of rhubarb?- Yes.- OK, have you done salmon and rhubarb before?
0:04:41 > 0:04:44- No.- Have you served salmon with a cheese quiche before?
0:04:44 > 0:04:46- I have indeed.- How was it received?
0:04:46 > 0:04:49It was good, but, you know, it's all about taking chances,
0:04:49 > 0:04:51and I'm not here to play it safe.
0:04:51 > 0:04:54I want to try things out and see, and hopefully you'll like it.
0:04:54 > 0:04:57- Is this a mascot? - Yes, it's my lucky horse,
0:04:57 > 0:04:59but we'll find out if it's lucky or not.
0:05:02 > 0:05:05He seems very, very confident, he's making his own pastry.
0:05:05 > 0:05:07The fact is, it's the combination of flavours,
0:05:07 > 0:05:12and I don't know how a pear inside a quiche cooks with egg
0:05:12 > 0:05:13without going all watery.
0:05:20 > 0:05:22Anybody else brought a mascot with them?
0:05:22 > 0:05:24No?
0:05:24 > 0:05:27Looks like Anders is well in front of you lot, then.
0:05:30 > 0:05:34IT manager Greg has been cooking since he was eight years old.
0:05:36 > 0:05:40Growing up, food was kind of everything in the house.
0:05:40 > 0:05:42My mum was an amazing cook.
0:05:42 > 0:05:45She taught me the basics, and just watching her...
0:05:46 > 0:05:48Just, yeah, it was like being a student, really.
0:05:56 > 0:05:58Greg, what are you going to make for us?
0:05:58 > 0:06:02So I'm doing pan-fried scallops, I'm going to do pickled fennel,
0:06:02 > 0:06:06I'm doing roasted fennel, I'm doing a ham crumb,
0:06:06 > 0:06:10I'm doing a citrus reduction that I'm going to put over the top of it,
0:06:10 > 0:06:11and I'm going to do some fried ginger.
0:06:12 > 0:06:14You grabbed those scallops pretty quick.
0:06:14 > 0:06:17Yeah, I just felt comfortable with them.
0:06:17 > 0:06:20- I like seafood.- And what's the secret to a magnificent scallop?
0:06:20 > 0:06:24Just seared, just not overcooked, a little bit of a crisp
0:06:24 > 0:06:27- on either side.- Brilliant. And how far do you think you could go?
0:06:27 > 0:06:29I'll find out in about 50 minutes.
0:06:32 > 0:06:35Greg's got scallops he's going to serve with three types of fennel.
0:06:35 > 0:06:37It could be really nice. It's the presentation of it,
0:06:37 > 0:06:41because we've got bits of fennel and we've got bits of scallop,
0:06:41 > 0:06:44and I don't know what holds it all together.
0:06:45 > 0:06:4625 minutes have gone.
0:06:54 > 0:06:5829-year-old David from Essex is a railway engineer.
0:06:58 > 0:07:01I started out as an apprentice fixing trains, getting underneath,
0:07:01 > 0:07:03getting dirty.
0:07:03 > 0:07:05Now I'm working in the office, and on my lunchtime I'm in the
0:07:05 > 0:07:07kitchen cooking everyone lunch.
0:07:07 > 0:07:09I'm a feeder, yeah, definitely I'm a feeder!
0:07:11 > 0:07:13David's making ile flottante, floating islands.
0:07:15 > 0:07:17Meringue's usually in a quenelle shape,
0:07:17 > 0:07:21which will be poached first and then sit inside creme anglaise
0:07:21 > 0:07:23or custard. Classically served with caramel across the top
0:07:23 > 0:07:25and scattered with toasted almonds.
0:07:25 > 0:07:28That custard should coat the back of your spoon.
0:07:28 > 0:07:31If it coats the back of your spoon, it's the perfect consistency.
0:07:31 > 0:07:34If he gets this right, I'll be very, very happy indeed.
0:07:36 > 0:07:40David, you're smiling now, but you've got a very concentrated look
0:07:40 > 0:07:45- on your face.- Yeah, underneath that concentration is a lot of fear.
0:07:45 > 0:07:47I haven't prepared for this at all.
0:07:47 > 0:07:50You can't practise for a market challenge, can you?
0:07:50 > 0:07:54I kind of... Last night, I was thinking what would be in there.
0:07:54 > 0:07:56And the thing that I know that's guaranteed to be in there
0:07:56 > 0:07:59is milk and eggs, so it's a celebration of milk and eggs.
0:08:07 > 0:08:11Lucy lives with her parents in Bangor, Northern Ireland,
0:08:11 > 0:08:13and has been cooking for ten years.
0:08:13 > 0:08:16I like to cook Italian food.
0:08:16 > 0:08:19This has kind of come from my mum not really cooking Italian food,
0:08:19 > 0:08:24so I branched off to something that she couldn't tell me what to do.
0:08:30 > 0:08:33I'm a bit confused. So I kind of want to do something that I know
0:08:33 > 0:08:37tastes good and not kind of muck around too much.
0:08:37 > 0:08:42- Agreed.- So I'm going to go with some butternut squash gnocchi
0:08:42 > 0:08:44with sage butter, with some crispy pancetta.
0:08:44 > 0:08:47Even gnocchi, for me, this time is probably
0:08:47 > 0:08:50a bit short, because it's best if I can get it in the fridge.
0:08:50 > 0:08:52I've never, ever, rested my gnocchi.
0:08:52 > 0:08:54Really? That is brilliant news for me.
0:08:56 > 0:08:59Lucy's gnocchi sounds very, very tasty.
0:08:59 > 0:09:02That butternut squash has to be dry enough so it can mould,
0:09:02 > 0:09:04and hopefully she doesn't put too much flour in
0:09:04 > 0:09:05so that it goes all stodgy.
0:09:07 > 0:09:08My question, is it enough?
0:09:10 > 0:09:13You have 30 minutes left.
0:09:18 > 0:09:24Nisha, who works in finance, enjoys planning her holidays around food.
0:09:24 > 0:09:26I think I'm quite a global cook.
0:09:26 > 0:09:29I will often go on holiday and think, "Oh, I loved that,"
0:09:29 > 0:09:31and it'll be a week later and I'll be missing that food
0:09:31 > 0:09:32so I'll make it.
0:09:38 > 0:09:42I'm doing a Jamaican dish, taking me back to my holiday in Jamaica.
0:09:42 > 0:09:45I'm doing jerk chicken, rice and peas and coconut milk,
0:09:45 > 0:09:46with a mango salsa.
0:09:46 > 0:09:49How are you making the jerk seasoning?
0:09:49 > 0:09:51So I blended all the different...
0:09:51 > 0:09:53The main element is Scotch bonnet and allspice.
0:09:53 > 0:09:57It's got that, with ginger, garlic, bits of sweet, bits of sour,
0:09:57 > 0:09:59blended it all together to make a marinade.
0:09:59 > 0:10:00Have you made jerk chicken before?
0:10:00 > 0:10:02- Yes.- I love jerk chicken.
0:10:02 > 0:10:05- Do you like jerk chicken?- Yeah. - Oh, good, good.
0:10:07 > 0:10:10It's that flavour of barbecue with jerk chicken that makes it
0:10:10 > 0:10:13really lovely because you get little bitter, dark bits along
0:10:13 > 0:10:16with your spice and sweetness and sharpness and the heat.
0:10:16 > 0:10:17It could be really nice.
0:10:22 > 0:10:2533-year-old Scott's cooking has been inspired by his
0:10:25 > 0:10:27six months spent travelling.
0:10:28 > 0:10:32I'm really quite out there when it comes to the way that I think
0:10:32 > 0:10:36about food. I love to add a twist to it and give it some new life.
0:10:38 > 0:10:42Scott's got an almost deconstructed Thai curry type affair going on.
0:10:43 > 0:10:46He's made a green Thai curry paste, he's put that across some chicken,
0:10:46 > 0:10:49he's taken the skin off to make crispy chicken skin.
0:10:49 > 0:10:52He's got some pak choi with some carrots.
0:10:52 > 0:10:54I'm usually not a fan of Asian food which is played with.
0:10:54 > 0:10:57However, Scott might have something about him, who knows?
0:11:00 > 0:11:02John hates Thai food.
0:11:02 > 0:11:05- Hates it.- I've heard different...
0:11:05 > 0:11:06Do you want to reconsider?
0:11:06 > 0:11:08No, no, no. I think I'll be all right with that.
0:11:08 > 0:11:12Is it Asian that you love, or are there other cuisines as well?
0:11:12 > 0:11:13Well, I travelled for quite a while,
0:11:13 > 0:11:16so I did quite a lot of South America as well,
0:11:16 > 0:11:20and I like all the South American cuisines and stuff over there.
0:11:20 > 0:11:21Did a few cooking lessons as well.
0:11:21 > 0:11:23What do you want from this experience?
0:11:23 > 0:11:26I want to kind of show people that cooking...
0:11:26 > 0:11:29It looks hard, but it's not as hard as you think.
0:11:37 > 0:11:39You have 15 minutes.
0:11:44 > 0:11:47Chartered surveyor Erin regularly throws dinner parties
0:11:47 > 0:11:48for friends and family.
0:11:50 > 0:11:52Everyone's welcome at my house,
0:11:52 > 0:11:55and I love cooking for big groups of people.
0:11:55 > 0:11:56An invention test might throw me,
0:11:56 > 0:11:58but I've just got to pretend
0:11:58 > 0:12:01I'm at home in my flat, cooking for whoever's just turned up.
0:12:05 > 0:12:09- What are you making, Erin?- I'm making lamb loin with pearl barley,
0:12:09 > 0:12:13aubergine puree, with a carrot and butternut fritter.
0:12:13 > 0:12:15How are you cooking your lamb?
0:12:15 > 0:12:19I've just fried it off and now I've put it into the oven,
0:12:19 > 0:12:21and I've marinated it in some cumin,
0:12:21 > 0:12:25some golden syrup and a bit of soy sauce and garlic.
0:12:25 > 0:12:27I'm guessing you've probably never had this combination
0:12:27 > 0:12:29- of ingredients before? - I've had something similar.
0:12:29 > 0:12:32- Yeah.- What did you have that was similar?- Erm...
0:12:32 > 0:12:34And where was it and who cooked it?
0:12:34 > 0:12:35I cooked it.
0:12:37 > 0:12:39Everyone liked it, it was really nice.
0:12:41 > 0:12:44Carrots, potatoes, golden syrup,
0:12:44 > 0:12:46garlic, aubergine, pearl barley and lamb.
0:12:47 > 0:12:50Hey, and that's not one of the weirdest combinations
0:12:50 > 0:12:51in the room today.
0:12:56 > 0:12:58Two minutes.
0:12:58 > 0:13:00You guys have got two minutes.
0:13:14 > 0:13:1730 seconds to do whatever it is you are going to do
0:13:17 > 0:13:19to finish your plate.
0:13:26 > 0:13:27Time's up. Stop.
0:13:30 > 0:13:31Well done. Well done.
0:13:31 > 0:13:33- Well done.- Yours looks great.
0:13:33 > 0:13:35Yeah, it's not, the custard... It tastes nice,
0:13:35 > 0:13:38but it just didn't thicken up.
0:13:38 > 0:13:39Scott, up you come.
0:13:42 > 0:13:44Here you go, lads.
0:13:44 > 0:13:49Graphic designer Scott has made a Thai green chicken curry
0:13:49 > 0:13:55with pak choi, shaved carrots, pickled radish and rice,
0:13:55 > 0:13:57topped with crispy chicken skin.
0:14:05 > 0:14:08You've got that piece of chicken really, really well.
0:14:08 > 0:14:10- Thank you.- I mean, that's tender.
0:14:10 > 0:14:14And your salty, crispy chicken skin is also lovely.
0:14:14 > 0:14:20However, I find the pickled bits of veg too sharp, too sharp.
0:14:22 > 0:14:24Your sauce is pretty vibrant, it's sharp and it's sour,
0:14:24 > 0:14:26but it's unbalanced.
0:14:26 > 0:14:30It's more of a chicken rice stack with a green curry dressing.
0:14:34 > 0:14:35I wouldn't say it was my best cooking,
0:14:35 > 0:14:38but I can actually say that it's a dish that I'd say
0:14:38 > 0:14:39was good enough for me.
0:14:41 > 0:14:45Chartered surveyor Erin has cooked a loin of lamb
0:14:45 > 0:14:47in soy sauce and golden syrup,
0:14:47 > 0:14:51served with pearl barley, aubergine puree,
0:14:51 > 0:14:55and carrot, mint, potato, and butternut squash fritters.
0:15:05 > 0:15:08Good in parts, interesting...
0:15:08 > 0:15:10..unusual in parts.
0:15:10 > 0:15:13Your lamb's cooked really nicely.
0:15:13 > 0:15:16It's brown on the outside, it's pink in the middle, it's nicely seasoned.
0:15:16 > 0:15:20The pearl barley, yeah, it's got a bit of give, that's OK.
0:15:20 > 0:15:22Your aubergine puree, lovely and smooth.
0:15:22 > 0:15:28It's gone sharp and quite spiky, almost like lemon juice.
0:15:28 > 0:15:30Highly unusual. What is it, Erin?
0:15:30 > 0:15:33There's supposed to be a drop of balsamic vinegar in there,
0:15:33 > 0:15:37but I put a bit too much in, which is why it's gone too sharp.
0:15:37 > 0:15:40But everything's been made really nicely.
0:15:40 > 0:15:41Your lamb's cooked really, really well.
0:15:41 > 0:15:45I'm pleased to say I can't taste all the soy and golden syrup
0:15:45 > 0:15:48on the outside, because that was all in your fat and that's disappeared.
0:15:48 > 0:15:51I like your potato, carrots, and butternut squash fritters
0:15:51 > 0:15:54with all the mint, because the mint goes with the lamb.
0:15:54 > 0:15:57There's nothing wrong with the bits your plate,
0:15:57 > 0:15:59it's just they're an unusual combination.
0:16:02 > 0:16:05I think I cooked everything well.
0:16:05 > 0:16:07But I agree with the puree, the vinegar shouldn't
0:16:07 > 0:16:09have been in there.
0:16:09 > 0:16:12I wish I did things differently, but the pressure in there
0:16:12 > 0:16:13is just unreal.
0:16:18 > 0:16:23Nisha has made jerk chicken, coconut rice and kidney beans,
0:16:23 > 0:16:26and a mango, chilli and lime salsa.
0:16:33 > 0:16:34Love the tropical mango!
0:16:34 > 0:16:37You've put some lime in there as well, so it's already sharp.
0:16:37 > 0:16:40Your rice is nice and I like the crunch of those kidney beans.
0:16:40 > 0:16:46Your chicken flesh is nicely cooked, however your skin is not crispy,
0:16:46 > 0:16:49and that is the mildest jerk I have ever tasted.
0:16:50 > 0:16:54- Oh.- But it's a nice looking dish, that's pretty well cooked.
0:16:54 > 0:16:56OK.
0:16:56 > 0:16:58You've got some really good flavours on there, Nisha.
0:16:58 > 0:17:00Really nice flavours.
0:17:00 > 0:17:02I love the fact you made your own jerk seasoning.
0:17:02 > 0:17:05Your chicken is moist and cooked all the way through, because you've left
0:17:05 > 0:17:06it on the bone, I like that.
0:17:06 > 0:17:08I'd like a little more spice in all that, Nisha.
0:17:08 > 0:17:10- Oh, really?- Yeah, yeah.- OK.
0:17:10 > 0:17:13I'd like it to be JERK chicken!
0:17:13 > 0:17:15At the moment, it's a bit jerk chicken.
0:17:18 > 0:17:21My God, I am relieved that's over.
0:17:21 > 0:17:22I feel a bit more relaxed now.
0:17:22 > 0:17:25I am kicking myself just not putting more chilli in.
0:17:29 > 0:17:34Sales consultant Lucy is serving butternut squash and potato gnocchi,
0:17:34 > 0:17:38crispy ham, and a sage and butter sauce.
0:17:47 > 0:17:50Those gnocchi aren't badly made.
0:17:50 > 0:17:52There's not enough flavour in there.
0:17:52 > 0:17:55- Yeah.- There's not enough seasoning in there and that butter sauce
0:17:55 > 0:17:57- has no flavour.- Yeah.
0:17:57 > 0:17:59I forgot to taste everything.
0:17:59 > 0:18:02- So...- But, Lucy, I've got to believe you cook a lot
0:18:02 > 0:18:04- better than this at home.- Yeah.
0:18:05 > 0:18:10Your sauce needs to be a lot more spiky and a lot more well seasoned.
0:18:10 > 0:18:14Even a big grind of Parmesan cheese across the top might give it
0:18:14 > 0:18:15a bit of life, Lucy.
0:18:16 > 0:18:19I bet you would like to walk in here and have another go, wouldn't you?
0:18:19 > 0:18:21- Yes.- I'd like to let you have another go.
0:18:24 > 0:18:26I kind of knew that was coming.
0:18:26 > 0:18:31I just got so flustered and it was one of those things.
0:18:31 > 0:18:36How can you forget to taste your food and season it?
0:18:36 > 0:18:41IT manager Greg has pan-fried his scallops and served them
0:18:41 > 0:18:46with fennel puree, pickled and roasted fennel, fried ginger,
0:18:46 > 0:18:49ham crumb and a citrus reduction.
0:18:51 > 0:18:53I am impressed that you cleaned your own scallops,
0:18:53 > 0:18:55and I don't mind your modern presentation.
0:19:04 > 0:19:07I think you've cooked your scallops really, really nicely.
0:19:08 > 0:19:10You've been really bold with your flavours.
0:19:10 > 0:19:14Salty ham, warmth of deep-fried ginger across the top,
0:19:14 > 0:19:17with fennel and cream and scallops all on one plate
0:19:17 > 0:19:19with fennel fronds.
0:19:19 > 0:19:21I think it's really daring and it's working.
0:19:23 > 0:19:27Creamy texture of a mild aniseed flavour across that scallop,
0:19:27 > 0:19:31with the powdery saltiness, that is that dried ham,
0:19:31 > 0:19:32is really nice.
0:19:32 > 0:19:35Really, really nice, Greg.
0:19:39 > 0:19:42When I saw the scallops, I was, yeah, I knew exactly...
0:19:42 > 0:19:44I got a bit of tunnel vision, I knew exactly what dish I was
0:19:44 > 0:19:47going to do. So, yeah, happy, very happy.
0:19:51 > 0:19:54Marketing advisor Anders has poached his salmon
0:19:54 > 0:19:56in citrus fruits and rhubarb,
0:19:56 > 0:19:59and served it on micro herbs,
0:19:59 > 0:20:02with a caramelised pear and Stilton quiche.
0:20:03 > 0:20:07Salmon, pear, Stilton altogether?
0:20:07 > 0:20:09- Yes.- OK.
0:20:09 > 0:20:11I'm here to be converted, Anders.
0:20:11 > 0:20:13Go on.
0:20:18 > 0:20:20I have some good news...
0:20:22 > 0:20:24..and I have some bad news.
0:20:24 > 0:20:26The good news is - you know how to poach a piece of fish,
0:20:26 > 0:20:29because that fish is cooked really beautifully.
0:20:29 > 0:20:34However, your caramelised pear and Stilton quiche is a disaster.
0:20:34 > 0:20:38It's a disaster in flavour, and it's a disaster because the egg,
0:20:38 > 0:20:40although it's cooked around the outside,
0:20:40 > 0:20:44the inside is a swimming pool of Stilton and caramelised pear
0:20:44 > 0:20:46with egg across the top of it.
0:20:46 > 0:20:48You obviously have enough cookery skill
0:20:48 > 0:20:50to poach a piece of fish brilliantly well.
0:20:50 > 0:20:54- So, one side of the plate, I love this cook.- Yeah.
0:20:54 > 0:20:56The other side of the plate, I'm really scared of this cook.
0:21:02 > 0:21:04I love salmon. It's a very Swedish fish.
0:21:04 > 0:21:09Then I think I went a bit crazy with grabbing the Stilton and the pear
0:21:09 > 0:21:11and just mashing everything together.
0:21:11 > 0:21:14But I didn't come here to play safe, so...
0:21:19 > 0:21:22Finally, it's railway engineer David,
0:21:22 > 0:21:27who's made poached meringue floating on vanilla custard,
0:21:27 > 0:21:30topped with caramel and toasted almonds.
0:21:39 > 0:21:41David, so close.
0:21:43 > 0:21:46As you can see, your creme anglaise is too runny.
0:21:48 > 0:21:51However, your floating island is perfect.
0:21:51 > 0:21:55It's got the flavour of marshmallow and the texture of marshmallow,
0:21:55 > 0:21:56so it dissolves in your mouth.
0:21:58 > 0:22:00That's a really nice meringue, it's a good caramel.
0:22:00 > 0:22:01I'm impressed.
0:22:01 > 0:22:05I'm impressed that you would come in here and, first time ever,
0:22:05 > 0:22:08attempt something so technically challenging.
0:22:11 > 0:22:15I wanted to show them that I've got a bit of technical skills
0:22:15 > 0:22:17and that I know dishes.
0:22:17 > 0:22:20Hopefully my bit of knowledge will come across to them.
0:22:23 > 0:22:24An interesting round.
0:22:24 > 0:22:26We definitely had some good cooking.
0:22:26 > 0:22:29We had some very unusual cooking.
0:22:29 > 0:22:30I totally agree.
0:22:33 > 0:22:37- Dish of the day for you?- Dish of the day for me was the scallops.
0:22:37 > 0:22:40I can't ask for more from a contestant at this stage
0:22:40 > 0:22:45than that they cook properly and they bring flavour.
0:22:45 > 0:22:50And Greg succeeded on both those tasks.
0:22:50 > 0:22:54Next up, for me, Nisha and her jerk chicken,
0:22:54 > 0:22:58her rice and her mango salsa on the side.
0:22:58 > 0:23:01Her chicken, although it needed a bit more spice, was well flavoured.
0:23:01 > 0:23:04I really loved the mango, the rice was cooked well,
0:23:04 > 0:23:06the chicken flesh was cooked very well.
0:23:06 > 0:23:09It wasn't perfect, however at this stage,
0:23:09 > 0:23:12Nisha appears to be an accomplished cook.
0:23:12 > 0:23:15So we've got Nisha and Greg going through.
0:23:15 > 0:23:17Anybody else that you want to put your hand up for?
0:23:17 > 0:23:22David, with his floating islands, with the caramel and the custard.
0:23:22 > 0:23:24It wasn't perfect. It wasn't perfect.
0:23:24 > 0:23:27The custard needed to be thicker. However, the meringue
0:23:27 > 0:23:29was good, the island itself was good.
0:23:29 > 0:23:33That's classic knowledge, and I think David's got potential.
0:23:33 > 0:23:36I don't know what sort of cook Lucy is because she seemed to be
0:23:36 > 0:23:39so nervous. The gnocchi wasn't well flavoured.
0:23:39 > 0:23:42The sauce, John, that sauce was nondescript.
0:23:42 > 0:23:44It definitely had no flavour.
0:23:44 > 0:23:46I don't think she did herself any justice,
0:23:46 > 0:23:49- so I think Lucy goes home. - Agreed, agreed.
0:23:49 > 0:23:52I tell you the frustration for me with Anders is that Anders obviously
0:23:52 > 0:23:54has technical ability.
0:23:54 > 0:23:56He can poach a piece of salmon perfectly.
0:23:56 > 0:23:58He can make pastry which is really, really good.
0:23:58 > 0:23:59He can caramelise a pear.
0:23:59 > 0:24:03But he doesn't understand what doesn't belong together.
0:24:03 > 0:24:05The quiche was inedible, obviously.
0:24:05 > 0:24:08But even if he had made it properly...
0:24:08 > 0:24:11I still wouldn't have wanted to eat blue cheese and pear with salmon.
0:24:11 > 0:24:13So let's agree, Anders goes home.
0:24:13 > 0:24:17And that leaves a discussion about Scott and Erin.
0:24:17 > 0:24:18Erin can cook lamb.
0:24:18 > 0:24:20Most certainly she can make a puree.
0:24:20 > 0:24:25But some of her flavour combinations are really unusual.
0:24:25 > 0:24:30What's balsamic vinegar doing in an aubergine puree?
0:24:30 > 0:24:33Scott made his version of a Thai green curry.
0:24:33 > 0:24:35The chicken was cooked really nicely,
0:24:35 > 0:24:37his rice was cooked nicely. It was under-seasoned.
0:24:37 > 0:24:40The sauce wasn't spicy enough and it wasn't well-balanced,
0:24:40 > 0:24:43and there was pickled vegetables around the outside which were
0:24:43 > 0:24:44very, very sharp.
0:24:44 > 0:24:47He can cook OK, but he hasn't necessarily delivered the flavour.
0:24:50 > 0:24:53One of these, I honestly believe,
0:24:53 > 0:24:56deserves a closer look, needs to cook again.
0:24:56 > 0:24:58I'm so geared up for the next round.
0:24:58 > 0:25:01I want Gregg and John just to be able to say,
0:25:01 > 0:25:05"Yep, this guy's got promise and we think he can go all the way."
0:25:05 > 0:25:07I'd love to come back another day, really,
0:25:07 > 0:25:11and show them what I can do and what works well together, hopefully.
0:25:11 > 0:25:14No-one wants to go out in the first round!
0:25:32 > 0:25:35As John explained at the start of the day,
0:25:35 > 0:25:38we can only take four of you through to the next round.
0:25:39 > 0:25:42Greg, David...
0:25:43 > 0:25:46..Nisha...
0:25:46 > 0:25:48congratulations, you are through to the next round.
0:25:57 > 0:26:00That means we've got one more place to give.
0:26:03 > 0:26:06The fourth person going through...
0:26:10 > 0:26:12..is Erin. Congratulations.
0:26:14 > 0:26:17Anders, Scott and Lucy, guys, thank you very much indeed.
0:26:17 > 0:26:19- Thanks for everything.- Thank you.
0:26:23 > 0:26:26Today, I think, was just one of those ones where pressure
0:26:26 > 0:26:29got the better of me. It's disappointing that I didn't get
0:26:29 > 0:26:32to show them what I can actually do.
0:26:32 > 0:26:36I did think I took a risk today, but it is also part of
0:26:36 > 0:26:40the competition and I wouldn't like to have done it any other way.
0:26:40 > 0:26:44I wanted to go further, but it's been so much fun.
0:26:44 > 0:26:48The thing is, I've got one of these and I'll go away with my head
0:26:48 > 0:26:50held high, and I'm going to keep on going.
0:27:09 > 0:27:13Today is an occasion because you are going to present your food
0:27:13 > 0:27:16to three very special guests.
0:27:16 > 0:27:192011 finalists -
0:27:19 > 0:27:22Tom Whitaker and Jackie Kearney,
0:27:22 > 0:27:27and 2014 champion Ping Coombes.
0:27:30 > 0:27:33You probably don't need me to tell you it's going to be tough.
0:27:35 > 0:27:37We have three quarterfinal places to give.
0:27:37 > 0:27:41The last three quarterfinal places in this year's competition.
0:27:43 > 0:27:46You've got to do two courses in one hour and 15 minutes,
0:27:46 > 0:27:48four plates of each course.
0:27:48 > 0:27:50At the end of this, one of you will be going home.
0:27:53 > 0:27:55Ladies and gentlemen, let's cook.
0:28:14 > 0:28:16What are you making, David?
0:28:16 > 0:28:20I am doing a harissa-marinated rack of lamb
0:28:20 > 0:28:27with a baba ghanoush, with leeks, pomegranate and a burnt lemon.
0:28:27 > 0:28:30Dessert, I'm doing a classic chocolate fondant
0:28:30 > 0:28:32with an orange cream on the side.
0:28:32 > 0:28:36Both risky dishes. Why so risky, David?
0:28:36 > 0:28:40If I pull it off, I think it's impressive, shows skill.
0:28:45 > 0:28:47The lamb has to be cooked beautifully,
0:28:47 > 0:28:49he wants it smoky and bitter and crisp,
0:28:49 > 0:28:52and he wants the aubergine to be the cooling element.
0:28:53 > 0:28:57Nice to see that David's actually making his own harissa.
0:28:57 > 0:29:01But that harissa, he's got 12 whole chillies!
0:29:05 > 0:29:09David is picking two things to cook that have proved extremely tricky
0:29:09 > 0:29:12on MasterChef over the years.
0:29:12 > 0:29:15I'm nervous for him.
0:29:15 > 0:29:19I'm a risk taker, and everyone tries to do a chocolate fondant
0:29:19 > 0:29:21and if they mess it up, they're usually out,
0:29:21 > 0:29:23so it's make or break.
0:29:33 > 0:29:35I'm really feeling good about the next challenge.
0:29:35 > 0:29:37I'm confident, I know what I'm cooking.
0:29:37 > 0:29:42Cooking for large groups of people, you do need to have a bit of a plan.
0:29:42 > 0:29:45But if you've got a glass of wine and a couple of friends over,
0:29:45 > 0:29:48then it doesn't really matter if you eat at ten o'clock, does it?
0:29:52 > 0:29:57I've got a lamb fillet with a mint and yoghurt dressing,
0:29:57 > 0:30:00a tabbouleh and crispy kale.
0:30:00 > 0:30:01Great. Dessert?
0:30:01 > 0:30:05It's a lemon, pistachio and courgette cake
0:30:05 > 0:30:08with Chantilly cream and then some macerated strawberries.
0:30:08 > 0:30:11Now, you said to us before that you were going to prove to us
0:30:11 > 0:30:13- that things weren't unusual.- Yep.
0:30:13 > 0:30:16However, we've got strawberries and courgettes with a cake,
0:30:18 > 0:30:20The strawberries give it a bit of sweetness,
0:30:20 > 0:30:21because the lemon's quite sharp.
0:30:21 > 0:30:24But then the courgette really is a pulp, isn't it?
0:30:24 > 0:30:26Yes, it gives it moisture, it gives the cake moisture, yeah.
0:30:26 > 0:30:28- It doesn't have any flavour?- No.
0:30:31 > 0:30:33We've got a fillet of lamb,
0:30:33 > 0:30:36which she's marinated with some North African spices.
0:30:36 > 0:30:39I think that's absolutely fine.
0:30:39 > 0:30:42But it's her dessert that concerns me.
0:30:42 > 0:30:47It's not about the actual courgette, it's about getting it done,
0:30:47 > 0:30:49because, at the moment, there's still whole courgettes
0:30:49 > 0:30:51on that bench.
0:30:51 > 0:30:5325 minutes have gone.
0:30:55 > 0:30:57Cooking my own food, yeah, it gives you a level of comfort,
0:30:57 > 0:31:01and I've done both dishes several times, so I'm comfortable with them.
0:31:02 > 0:31:04But I don't want to get a bit complacent with that
0:31:04 > 0:31:07because that's when mistakes happen.
0:31:07 > 0:31:10The clock's ticking. Yeah, I've got to nail it.
0:31:13 > 0:31:17His first course is a chilled cucumber soup he's calling gazpacho,
0:31:17 > 0:31:19which is flavoured with horseradish,
0:31:19 > 0:31:21served with a little crab salad floating on a disc
0:31:21 > 0:31:23of pickled daikon.
0:31:23 > 0:31:26I just hope we don't have too much soup to crab.
0:31:26 > 0:31:29I want to be able to taste the cucumber and the crab together.
0:31:31 > 0:31:35His main course is a Keralan fish curry, with loads of curry leaves,
0:31:35 > 0:31:39turmeric, mustard seeds, served with a mustard seed mashed potato.
0:31:41 > 0:31:44He is certainly playing with big, big flavours
0:31:44 > 0:31:46and quite delicate fish.
0:31:46 > 0:31:47It's a question of balance.
0:31:50 > 0:31:53- Why these two dishes? - I'm in love with seafood and fish.
0:31:53 > 0:31:56From a young age I was introduced to seafood by my mum and dad.
0:31:56 > 0:31:59Started off with prawns and whelks and winkles and all that,
0:31:59 > 0:32:03jellied eels, right through, and I continue loving to eat
0:32:03 > 0:32:04all sorts of fish and seafood,
0:32:04 > 0:32:06and these are personal favourites of mine.
0:32:06 > 0:32:08How would you feel about a quarterfinal place?
0:32:08 > 0:32:10I'd be doing cartwheels.
0:32:10 > 0:32:12I would be doing cartwheels. Yeah, I'd be really over the moon.
0:32:12 > 0:32:15Is there room for two Gregs in the later stage of the competition?
0:32:15 > 0:32:16You've got more Gs than me.
0:32:24 > 0:32:27I'm quite obsessed with MasterChef, it's a bit sad, really.
0:32:27 > 0:32:29Even my second son, when I was pregnant with him,
0:32:29 > 0:32:32I named him after the winner at that time, which was Dhruv Baker,
0:32:32 > 0:32:36so, yeah, my second son is named after a MasterChef winner!
0:32:39 > 0:32:41Nisha, what are your two courses?
0:32:41 > 0:32:44I want to showcase something you might not have had before,
0:32:44 > 0:32:45some of my home cooking.
0:32:45 > 0:32:48My first course is lamb keema puff pastry pie
0:32:48 > 0:32:51with a Bramley apple, mint coriander chutney.
0:32:51 > 0:32:55- What's your main?- So we're going on to a Goan salmon curry.
0:32:55 > 0:32:58Normally, Goan curry is served with white fish,
0:32:58 > 0:33:00but I really like salmon.
0:33:00 > 0:33:01Why these two dishes?
0:33:01 > 0:33:04Well, I seem to make this salmon curry quite a bit
0:33:04 > 0:33:07and everyone just likes it, so it's a crowd pleaser.
0:33:07 > 0:33:09So I thought if everyone likes it, hopefully you do.
0:33:09 > 0:33:11Wow, I tell you what, it's a great reason, Nisha.
0:33:13 > 0:33:17She's making dishes which have classic origin in India
0:33:17 > 0:33:21but with a twist. We've got minced lamb with puff pastry...
0:33:23 > 0:33:25..and then salmon inside a fish curry?
0:33:27 > 0:33:30Think about salmon as being quite a dense, heavy,
0:33:30 > 0:33:32very, very flavourful oily fish,
0:33:32 > 0:33:36and I think about curry as being something quite summery and vibrant,
0:33:36 > 0:33:39and I don't see how curry and salmon work together.
0:33:40 > 0:33:41But I may be proved wrong.
0:33:54 > 0:33:56I think my advice to them today would be -
0:33:56 > 0:33:59focus on the dish that you're making and believe in what
0:33:59 > 0:34:01you're doing, because if you believe in what you do,
0:34:01 > 0:34:04it really does take you to a new level
0:34:04 > 0:34:06and you can be the best that you can be.
0:34:09 > 0:34:12What I don't want to see is someone trying too hard,
0:34:12 > 0:34:15not thinking about their flavours,
0:34:15 > 0:34:17just style over substance,
0:34:17 > 0:34:20because food, at the end of the day, has to be delicious.
0:34:20 > 0:34:23For me, taste is the priority.
0:34:24 > 0:34:26Once you're in a room where people are actually actively
0:34:26 > 0:34:29critiquing your food, you have that pressure in your mind
0:34:29 > 0:34:31where something that you maybe thought was good,
0:34:31 > 0:34:33you think, "Is it as good as I thought it was?
0:34:33 > 0:34:35"Do I really want to put this on a plate?"
0:34:36 > 0:34:39I've got the fear already, I'm not even cooking.
0:34:42 > 0:34:45David, you've got 15 minutes to go.
0:34:45 > 0:34:48Shouldn't they be marinated in your harissa?
0:34:48 > 0:34:51They should be. Slightly behind schedule,
0:34:51 > 0:34:52but hopefully I can pick up the pace.
0:34:56 > 0:34:59I actually find lamb quite a difficult meat to cook,
0:34:59 > 0:35:01out of all of them, because it goes from being raw
0:35:01 > 0:35:05to being overcooked in a very, very short space of time.
0:35:05 > 0:35:06Lamb is going on.
0:35:09 > 0:35:12This should be bitter, sweet and sour underneath that lamb
0:35:12 > 0:35:15and a smokiness with the baba ghanoush,
0:35:15 > 0:35:17and it's a case of whether those flavours are there.
0:35:19 > 0:35:21You've got five minutes.
0:35:21 > 0:35:22What have you got left to do?
0:35:22 > 0:35:24Crush my garlic for my baba ghanoush,
0:35:24 > 0:35:26finish my lamb off, plate up,
0:35:26 > 0:35:28cook my leek, which is not going to go well because
0:35:28 > 0:35:29I've not got enough room in my pan.
0:35:29 > 0:35:31- Shall we drop the leek? - I'm probably going
0:35:31 > 0:35:32to have to drop the leek.
0:35:39 > 0:35:41How long have we got left on that lamb?
0:35:41 > 0:35:43Some bits are done.
0:35:52 > 0:35:54Pomegranates go on there and what else?
0:35:54 > 0:35:57Some coriander.
0:35:58 > 0:35:59Come on, come on.
0:35:59 > 0:36:01- And my lemon. - You're three minutes over.
0:36:01 > 0:36:02Come on, David.
0:36:05 > 0:36:07Done? Don't forget to smile.
0:36:08 > 0:36:11Nice-looking dish. Late, but nice-looking.
0:36:16 > 0:36:18Thank you.
0:36:24 > 0:36:26First off, apologies for the delay.
0:36:26 > 0:36:30Today, I've cooked for you harissa-marinated lamb cutlets
0:36:30 > 0:36:33with a baba ghanoush, with pomegranate and coriander,
0:36:33 > 0:36:35and a burnt lemon.
0:36:35 > 0:36:37- I hope you enjoy.- Thank you, David. - Thank you.
0:36:43 > 0:36:45The harissa is really good.
0:36:45 > 0:36:48I like the spicing into it, it's just right up my street.
0:36:48 > 0:36:51But I think some people might find it too spicy.
0:36:51 > 0:36:52I don't.
0:36:52 > 0:36:55I think the baba ghanoush needs more seasoning
0:36:55 > 0:36:57and a little bit more smokiness.
0:36:57 > 0:36:58It tastes a little bit wet.
0:36:58 > 0:37:01But actually, the meat's cooked pretty well.
0:37:01 > 0:37:03The flavour's nice, it's reasonably pink in the middle.
0:37:03 > 0:37:06It's not flawless, but we all know what it's like when you're
0:37:06 > 0:37:09running out of time when you're trying to get food out on a plate.
0:37:09 > 0:37:11Whoa, that's hot!
0:37:11 > 0:37:14He hasn't been shy on flavour in any way at all.
0:37:14 > 0:37:15Lamb's cooked really well.
0:37:15 > 0:37:18I like the sweetness of the pomegranates around the side.
0:37:18 > 0:37:20Good dish. Loads of spice.
0:37:28 > 0:37:3015 minutes on this dessert.
0:37:30 > 0:37:32How long are they going to take to cook?
0:37:32 > 0:37:35The fondants have got to be in the oven for eight minutes exactly.
0:37:36 > 0:37:38Chocolate fondant.
0:37:38 > 0:37:40Oh, no!
0:37:40 > 0:37:42With an orange cream and pistachio crumb.
0:37:45 > 0:37:47If it comes out of the mould and it's not right,
0:37:47 > 0:37:49there's nowhere to go.
0:37:49 > 0:37:51You've got three minutes, are they cooked?
0:37:51 > 0:37:52They will be in two.
0:37:58 > 0:37:59They're coming out.
0:38:05 > 0:38:07Yeah!
0:38:12 > 0:38:14- Let's go, let's go, let's go, let's go.- Well done.
0:38:20 > 0:38:21Hiya.
0:38:27 > 0:38:30So, for you today I've made a chocolate fondant
0:38:30 > 0:38:32with an orange cream and pistachio topping.
0:38:32 > 0:38:36- Enjoy.- Thanks.- Excellent, thank you. - Thank you, David.
0:38:36 > 0:38:38Look at that bad boy.
0:38:45 > 0:38:46The fondant is beautifully made.
0:38:46 > 0:38:50The cream is beautifully balanced.
0:38:50 > 0:38:51It's just delicious.
0:38:51 > 0:38:57The orange zest and the flavouring in that Chantilly is so, so good.
0:38:59 > 0:39:02I reckon that isn't so much an oozy filling.
0:39:02 > 0:39:05I reckon that's cake mix not cooked.
0:39:06 > 0:39:09That little bit in the middle, it should be warm chocolate coming out.
0:39:09 > 0:39:12And it's not, it's cold cake mix in the middle,
0:39:12 > 0:39:14which means it's uncooked.
0:39:14 > 0:39:15That's the problem with it.
0:39:15 > 0:39:19It's another five minutes cooking and another five minutes resting.
0:39:21 > 0:39:24Oh, my God.
0:39:24 > 0:39:27I'm out of breath, I don't know why.
0:39:27 > 0:39:29The time just goes.
0:39:29 > 0:39:31Just an hour...
0:39:31 > 0:39:33It's just unbelievable how quickly it goes.
0:39:33 > 0:39:34Unbelievable.
0:39:37 > 0:39:39Erin, you've got 15 minutes on your main course.
0:39:39 > 0:39:40Yep, OK.
0:39:45 > 0:39:47Erin is giving us a lamb fillet with tabbouleh,
0:39:47 > 0:39:50crispy kale and a yoghurt dressing.
0:39:50 > 0:39:53It'll be one of those dishes that is about execution.
0:39:56 > 0:39:59If the lamb's well cooked and it's well seasoned and it's well rested,
0:39:59 > 0:40:01then it'll be nice.
0:40:02 > 0:40:04- How's your lamb?- Yeah, it's good.
0:40:08 > 0:40:09Two minutes, Erin.
0:40:16 > 0:40:18Nice. Really very nice.
0:40:23 > 0:40:25- Yes!- Ready to go, ready to go.
0:40:25 > 0:40:26Well done.
0:40:32 > 0:40:34- Hello.- Hello.- Hi.
0:40:36 > 0:40:38Oh, thank you.
0:40:38 > 0:40:41- Thank you so much.- Thank you. - Thank you.
0:40:43 > 0:40:47Today, I've cooked for you lamb fillets with tabbouleh salad,
0:40:47 > 0:40:50crispy kale and a yoghurt dressing.
0:40:50 > 0:40:52- Enjoy.- Thank you, Erin.- Thank you.
0:41:00 > 0:41:04The lamb is well cooked, pink, just how I like it.
0:41:04 > 0:41:06But, for me, I think it's under-seasoned.
0:41:06 > 0:41:09It needs a little bit more spicing.
0:41:09 > 0:41:12It needs a little bit more oomph, I think.
0:41:12 > 0:41:14The yoghurt sauce...
0:41:14 > 0:41:18it's got a nice minty flavour to it, but, for me, there's not
0:41:18 > 0:41:20enough complexity in the flavours here.
0:41:21 > 0:41:23I think the tabbouleh's really lovely.
0:41:23 > 0:41:26That bulgur wheat taking up lots of lemon juice and olive oil
0:41:26 > 0:41:28with lots of parsley and tomatoes running through it.
0:41:28 > 0:41:30The yoghurt is sour and sharp.
0:41:30 > 0:41:32We've got the saltiness coming from the kale,
0:41:32 > 0:41:33I think that's really good.
0:41:34 > 0:41:36- Cakes made?- Yes.
0:41:36 > 0:41:37Brilliant, you've got 15 minutes.
0:41:37 > 0:41:41- What have you got left to do?- Just got to make the Chantilly cream.
0:41:41 > 0:41:43- Cup of coffee?- Get on.
0:41:43 > 0:41:45Get on with it.
0:41:48 > 0:41:51Now, I do like a bit of vegetables in my cake,
0:41:51 > 0:41:53so I hope they get this right.
0:41:54 > 0:41:57There's so much water in courgette, if you don't get that water out,
0:41:57 > 0:42:00the cake's going to be soggy.
0:42:07 > 0:42:09You've got strawberries to put on there?
0:42:09 > 0:42:11- Yeah, and I've got cream. - And lemon curd.- Yeah.
0:42:15 > 0:42:17Bit of thought gone into this one, Erin.
0:42:17 > 0:42:21Yeah, I've tried lots of different types of presentation with this one.
0:42:21 > 0:42:23- Right, I think we're done. - OK, go, go, go.
0:42:26 > 0:42:28Not bad. Not bad at all.
0:42:28 > 0:42:30Thank you very much.
0:42:35 > 0:42:38So, today I've made for you a courgette, pistachio and lemon cake
0:42:38 > 0:42:42on a pistachio crumb, with strawberries and Chantilly cream.
0:42:42 > 0:42:43- ALL:- Thank you.
0:42:51 > 0:42:54That cake's actually quite moist. Given that it's so tiny,
0:42:54 > 0:42:57she managed to actually keep the moisture in there.
0:42:57 > 0:42:59The cake itself is not too overly sweet,
0:42:59 > 0:43:02but everything else is sweet, apart from that lemon curd.
0:43:02 > 0:43:06It needed more of the lemon, because I think the lemon is nice.
0:43:06 > 0:43:07It cuts through it really well.
0:43:07 > 0:43:09I think the cake's the best thing on the plate.
0:43:09 > 0:43:11It's actually got zesty flavours running through it,
0:43:11 > 0:43:14it's got nice pieces of courgette in it, plenty of pistachio.
0:43:17 > 0:43:20The courgette is just a texture and taking up moisture.
0:43:20 > 0:43:22The cake is as soft as you like.
0:43:22 > 0:43:25And then you've got lovely, sweet macerated strawberries,
0:43:25 > 0:43:29which are almost cooked in that juice and sugar with the lemon curd.
0:43:29 > 0:43:30I like it.
0:43:30 > 0:43:32This is good stuff, John.
0:43:32 > 0:43:33It's good stuff.
0:43:36 > 0:43:39Just glad it is over. It's so tiring.
0:43:39 > 0:43:41Why we put ourselves through this, I don't know!
0:43:45 > 0:43:49Greg is making spiced cucumber gazpacho,
0:43:49 > 0:43:52with crab salad and pickled radish.
0:43:52 > 0:43:54That kind of starter is right up my street.
0:43:54 > 0:43:59Light, fresh, contrast of flavours with the spice and the sour
0:43:59 > 0:44:02and the sweet from the pickle.
0:44:02 > 0:44:04- What's left to go on there, Greg? - Just the gazpacho
0:44:04 > 0:44:06and a little bit of herb on the top.
0:44:06 > 0:44:08Come on, mate, you need to push now.
0:44:08 > 0:44:11You've got two and a half minutes left.
0:44:11 > 0:44:12There's so many subtle flavours in it.
0:44:12 > 0:44:15Cucumber's subtle, crab's subtle, and...
0:44:15 > 0:44:18if you lose those things, then there's no point having them
0:44:18 > 0:44:20in the dish.
0:44:20 > 0:44:21Can we lift the rings?
0:44:23 > 0:44:26- Very nice.- Oh, yeah.
0:44:26 > 0:44:28Take them, take them, take them.
0:44:28 > 0:44:30Yeah, yeah, yeah.
0:44:32 > 0:44:34- Hey.- Hello, Greg.
0:44:39 > 0:44:43So I cooked for you a spiced cucumber gazpacho with a crab salad.
0:44:43 > 0:44:44I hope you enjoy it. Thanks.
0:44:47 > 0:44:48I think it's a great-looking little dish
0:44:48 > 0:44:50he's done here, actually.
0:44:54 > 0:44:57I feel it's a little bit fur coat and no knickers.
0:44:57 > 0:45:00The gazpacho is very watery
0:45:00 > 0:45:04and then it's just, you know, some herbed, dressed crab
0:45:04 > 0:45:05on the top.
0:45:05 > 0:45:08It's a concept that actually is really good.
0:45:08 > 0:45:11The crab itself is really tasty and very sweet.
0:45:11 > 0:45:12I like the idea. His idea is good.
0:45:15 > 0:45:17The crab is beautifully sweet, as it would be,
0:45:17 > 0:45:21and there's a slight hint of horseradish in that gazpacho.
0:45:21 > 0:45:23It's a subtly flavoured dish.
0:45:23 > 0:45:26- Works for me. - Very well summed up, Mr Wallace.
0:45:26 > 0:45:29It is as subtle as anything and I think it's delicious.
0:45:35 > 0:45:38I love sea bass, and I think if it's got tonnes of sauce all over it,
0:45:38 > 0:45:41it might not taste of sea bass.
0:45:43 > 0:45:45The spiced mash...
0:45:45 > 0:45:48I don't really know what to expect with it.
0:45:48 > 0:45:50- Happy with the flavour? - Not on the potatoes.
0:45:50 > 0:45:51No? Why?
0:45:51 > 0:45:54I didn't get to do the mustard seeds and toast them.
0:45:54 > 0:45:55So is that without mustard seeds?
0:45:55 > 0:45:58Yes. It has got some turmeric.
0:45:59 > 0:46:02It's jangled everybody's nerves a bit, that dish, hasn't it?
0:46:02 > 0:46:04It's an exciting thing being a judge, though, isn't it?
0:46:04 > 0:46:06- Yes.- You don't know what you're going to get!
0:46:09 > 0:46:11What else has got to go on here?
0:46:11 > 0:46:12That's it after the fish.
0:46:12 > 0:46:15- Just the sauce?- Yeah.- No herb dressing or anything like that?
0:46:15 > 0:46:17- No, it's all in there. - Righto. Righto, mate.
0:46:23 > 0:46:25Greg, go, take it away.
0:46:45 > 0:46:49For his main course, Greg's served sea bass
0:46:49 > 0:46:53with a Keralan curried coconut sauce and a spiced mash.
0:46:59 > 0:47:01I think the fish has been well cooked.
0:47:01 > 0:47:03The skin, unfortunately, he didn't get crispy.
0:47:03 > 0:47:07There's no seasoning in the mash, and the sauce doesn't have an oomph.
0:47:07 > 0:47:10It's on the sweet side, but I don't mind that.
0:47:10 > 0:47:14Flavours-wise, there's quite a lot of spices through there.
0:47:14 > 0:47:17But curry sauce on mash - no.
0:47:17 > 0:47:19- No.- No. Just no.
0:47:20 > 0:47:22The curry sauce, I really like.
0:47:22 > 0:47:24It's very, very creamy, it's got a lot of warmth
0:47:24 > 0:47:27and it does creep up on you, and he's got some great flavours.
0:47:27 > 0:47:29I'd like to see some green on there.
0:47:29 > 0:47:31However, I really love the way he's cooked that fish.
0:47:31 > 0:47:34The fish is beautiful. And I love the flavour of that curry sauce,
0:47:34 > 0:47:36I really, really love it.
0:47:39 > 0:47:41I had a right struggle with my mash.
0:47:41 > 0:47:43I've made mash for, like, 10,000 years.
0:47:45 > 0:47:47Just shows you what the pressure does.
0:47:51 > 0:47:53Nisha, you've got five minutes and your puffs don't look
0:47:53 > 0:47:56- like they're cooked. - OK, I've turned up the heat.
0:47:56 > 0:47:59I'll start plating. So as soon as they're done, I'll whack them on.
0:48:02 > 0:48:04I'm really excited about this.
0:48:04 > 0:48:06She's got a lot of things that I like in there
0:48:06 > 0:48:09and I think it's going to taste really good
0:48:09 > 0:48:11if she gets the spicing right.
0:48:15 > 0:48:19That chutney needs to be perfectly balanced,
0:48:19 > 0:48:21if it's just going to be the two items on the plate.
0:48:27 > 0:48:28How do they look, boss?
0:48:28 > 0:48:32Oh, I could have done with another two or three minutes, but we don't
0:48:32 > 0:48:35have the time, so I'm just going to have to serve them, I'm afraid!
0:48:43 > 0:48:45Got to serve now, Nisha, please.
0:48:45 > 0:48:47- OK.- Well done.
0:48:47 > 0:48:49- Off you go.- Well done.
0:48:50 > 0:48:52- Hello, there.- Hello.
0:48:54 > 0:48:58- There you are.- Thank you very much. - You're welcome.
0:48:58 > 0:49:01Today, I've cooked for you a lamb keema puff pie,
0:49:01 > 0:49:05and it's served with a coriander, mint and Bramley apple chutney.
0:49:05 > 0:49:08- I hope you enjoy it.- Thank you, Nisha.- Thank you very much.
0:49:16 > 0:49:18I really like it.
0:49:18 > 0:49:20Pastry's cooked really well, the filling's really nice,
0:49:20 > 0:49:23the meat's not dry or chewy.
0:49:23 > 0:49:25It's nicely spiced without being over the top.
0:49:25 > 0:49:29The use of the Bramley apple in that chutney is really clever.
0:49:29 > 0:49:32It adds freshness, acidity
0:49:32 > 0:49:35and then cut through that spicy lamb.
0:49:35 > 0:49:37- Genius idea.- It's great.
0:49:39 > 0:49:42That chutney is inspired and I love the filling.
0:49:42 > 0:49:44Really well spiced.
0:49:44 > 0:49:45It's comforting.
0:49:45 > 0:49:46I love it.
0:49:46 > 0:49:49The heat, the spice...
0:49:49 > 0:49:50..the flavour!
0:49:50 > 0:49:52It's like someone's stuck a chilli in your ear.
0:49:59 > 0:50:00You've got ten minutes, Nisha.
0:50:00 > 0:50:02- OK.- Are we doing well? - I think so, yeah.
0:50:02 > 0:50:04I'm just going to wait for my rice to cook.
0:50:04 > 0:50:07My curry's done. That's just on a very low heat,
0:50:07 > 0:50:10just keeping it warm. And my rice is...
0:50:10 > 0:50:12nearly there! It's cooking.
0:50:16 > 0:50:18Goan spices are pretty mild.
0:50:18 > 0:50:23So, again, I think with her, it's all about the spicing.
0:50:25 > 0:50:27Are you happy with all your elements, Nisha?
0:50:27 > 0:50:30Do you know what, my rice is a tiny bit off.
0:50:41 > 0:50:42Dusting of coconut...
0:50:44 > 0:50:46And the kachumber.
0:50:49 > 0:50:51- Nisha.- Yeah?- That looks nice.
0:50:51 > 0:50:53- Go. Smells great.- Thank you.
0:50:53 > 0:50:55- Go, go, go, go, go. - Oh, God, these are quite heavy.
0:51:03 > 0:51:04Thank you, Nisha.
0:51:07 > 0:51:10Today, I've cooked for you a Goan salmon curry,
0:51:10 > 0:51:14with some cumin rice and some kachumber.
0:51:14 > 0:51:17- Thank you very much.- Lovely.- Enjoy. - Thank you very much.- Thanks.
0:51:19 > 0:51:20Oh, yeah.
0:51:26 > 0:51:30I love the way the layers of flavour start to build up
0:51:30 > 0:51:31and then that heat comes in at the end.
0:51:31 > 0:51:34And, for me, when someone does that, they understand how
0:51:34 > 0:51:35to use their spices.
0:51:35 > 0:51:38She has taken care not to overcook the fish,
0:51:38 > 0:51:41I think that's a really accomplished thing to do.
0:51:41 > 0:51:43And then she makes the rice, you can see that it's
0:51:43 > 0:51:46nice and fluffy, and it's flavoured with cumin.
0:51:46 > 0:51:47I just want to eat the whole bowl.
0:51:49 > 0:51:52There is something really wonderful about the flavours in that curry,
0:51:52 > 0:51:54because they are subtle,
0:51:54 > 0:51:57and they dance and they come up, and you've got the crescendo
0:51:57 > 0:51:58of heat and spice,
0:51:58 > 0:52:01and the smokiness of turmeric, the sweetness of cumin.
0:52:01 > 0:52:03Rice is lovely and free-flowing.
0:52:04 > 0:52:06It's really very good, isn't it?
0:52:06 > 0:52:11The salmon is flaky and that curry is mild and it's creamy,
0:52:11 > 0:52:13and the whole thing is a little bit yummy.
0:52:17 > 0:52:20When I was nearly there and I had completed nearly everything
0:52:20 > 0:52:22and I could see the finish line,
0:52:22 > 0:52:25I was really elated and I felt really happy.
0:52:25 > 0:52:27So, it's a big challenge, I'm just glad I managed to get
0:52:27 > 0:52:29all eight plates out to them.
0:52:31 > 0:52:35This round, I think, is one of the toughest rounds in the competition.
0:52:35 > 0:52:39That pressure is huge and, of course, they're all fighting it out
0:52:39 > 0:52:43for a quarterfinal place, but a good fight it's been, I think.
0:52:44 > 0:52:47My stand-out contestant today was Nisha.
0:52:48 > 0:52:53She has got flavour oozing out of her fingertips.
0:52:53 > 0:52:58Those little savoury pies with that fantastic sharp,
0:52:58 > 0:53:01sweet apple chutney was a knockout.
0:53:01 > 0:53:02A knockout.
0:53:02 > 0:53:07Followed on by a beautiful, mild, salmon curry.
0:53:07 > 0:53:10I'm with you. I think Nisha's food today was outstanding.
0:53:10 > 0:53:12Once you pick Nisha from the bunch...
0:53:12 > 0:53:14the rest of it's a bit of a fight.
0:53:14 > 0:53:18It is a fight, because the other three all had dishes
0:53:18 > 0:53:20which polarised us,
0:53:20 > 0:53:24where some stuff we really liked, some stuff our guests didn't like.
0:53:24 > 0:53:25Let's start with David.
0:53:25 > 0:53:28I liked the spice of the lamb cutlets,
0:53:28 > 0:53:29I liked his aubergine puree.
0:53:29 > 0:53:31But David was really late.
0:53:31 > 0:53:34He did get his chocolate fondant out on time
0:53:34 > 0:53:37and the guests in the dining room enjoyed it.
0:53:37 > 0:53:40But we agreed that that was undercooked.
0:53:40 > 0:53:42It shouldn't have been that wet.
0:53:42 > 0:53:44Erin cooked for us a piece of spiced lamb,
0:53:44 > 0:53:48she served with tabbouleh, some kale on the side of that.
0:53:48 > 0:53:51It had a lovely yoghurt dressing on the side, which was sharp.
0:53:51 > 0:53:53I really liked the tabbouleh
0:53:53 > 0:53:55because there was loads of lemon in there.
0:53:55 > 0:53:57- Good.- I loved Erin's cake.
0:53:57 > 0:54:02It was soft in the middle, it was almost crispy on the outside.
0:54:02 > 0:54:05I thought it was great flavours. However, our guests,
0:54:05 > 0:54:07they liked the cake, but they thought the rest of the dessert
0:54:07 > 0:54:09was too sweet.
0:54:09 > 0:54:12You and I really enjoyed Greg's starter with the crab,
0:54:12 > 0:54:15the herbs and that cucumber gazpacho.
0:54:15 > 0:54:18Our guests thought it was a nice idea,
0:54:18 > 0:54:19but it didn't have enough flavour.
0:54:19 > 0:54:21We both said that it was very, very subtle
0:54:21 > 0:54:23and we liked its elegance.
0:54:23 > 0:54:25Greg's main course was very, very bold.
0:54:25 > 0:54:29I have to say, the fish was cooked really, really well.
0:54:29 > 0:54:32And the sauce was very vibrant and full of flavour.
0:54:32 > 0:54:35The guys in the dining room weren't completely convinced.
0:54:35 > 0:54:37All I can say, with my hand on my heart,
0:54:37 > 0:54:40was I really, really enjoyed it.
0:54:42 > 0:54:43Food's very emotional, isn't it?
0:54:43 > 0:54:46You know, one person's caviar is another person's corned beef,
0:54:46 > 0:54:48so we'll see.
0:54:48 > 0:54:50The dessert might swing it for me to stay.
0:54:50 > 0:54:52I'm not sure if the main is strong enough,
0:54:52 > 0:54:55but it would be great if I could go through today.
0:54:56 > 0:54:59These other three contestants, they're brilliant cooks,
0:54:59 > 0:55:01so I couldn't even put into words how...
0:55:02 > 0:55:05..it would make me feel to be in that quarterfinal place.
0:55:17 > 0:55:20Three of you are going through to the quarterfinal.
0:55:23 > 0:55:24One of you is leaving the competition.
0:55:30 > 0:55:32Nisha...
0:55:32 > 0:55:34me and John and the guys in the other room
0:55:34 > 0:55:36thought you were fantastic.
0:55:37 > 0:55:39You are a quarterfinalist.
0:55:39 > 0:55:40What?!
0:55:43 > 0:55:44I thought I was gone!
0:55:52 > 0:55:54Greg...
0:55:54 > 0:55:56..Erin...
0:55:58 > 0:56:00..you are going through to the quarterfinals.
0:56:02 > 0:56:04David, thank you very much indeed.
0:56:09 > 0:56:13I did myself proud just to get this far in the competition and make it
0:56:13 > 0:56:15through a round. At least I got one feeling of elation,
0:56:15 > 0:56:17so, yeah, I'm happy with that.
0:56:20 > 0:56:22Very, very well done.
0:56:22 > 0:56:25You, of course, are now MasterChef quarterfinalists.
0:56:27 > 0:56:30It won't sink in till I get home.
0:56:30 > 0:56:33Yeah, I can't believe it. I can't believe it.
0:56:33 > 0:56:35It's a dream.
0:56:35 > 0:56:37The standard's just going to get higher and higher,
0:56:37 > 0:56:38but I'm having so much fun.
0:56:38 > 0:56:42I just want to keep having this fun, it's so good.
0:56:42 > 0:56:45I can't wait to tell my husband, to see his face.
0:56:45 > 0:56:49Yeah, quarterfinalist! It just sounds unreal!
0:56:49 > 0:56:52Yeah, I'm truly speechless, and I'm never speechless.
0:56:58 > 0:57:02Tomorrow night, it's the last of the quarterfinals.
0:57:02 > 0:57:06Greg, Erin and Nisha
0:57:06 > 0:57:10will join Chris, Lynn and Kenny
0:57:10 > 0:57:12to fight for their place...
0:57:13 > 0:57:14Just the eggs and I'm done.
0:57:14 > 0:57:18..cooking for one of the country's top restaurant critics.
0:57:19 > 0:57:21This is a gastronomic triumph.