0:00:02 > 0:00:06MasterChef is back, searching for the country's best amateur cook.
0:00:08 > 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 > 0:00:22This 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 > 0:00:33It looks absolutely stunning.
0:00:33 > 0:00:37Fire up those ovens, rattle those pans, it's MasterChef time.
0:00:37 > 0:00:41Let's discover some incredible, creative culinary talent.
0:00:48 > 0:00:51These seven home cooks all think they've got what it takes
0:00:51 > 0:00:53to become MasterChef champion.
0:00:54 > 0:00:58But at the end of today's heat, only three will make it through
0:00:58 > 0:01:00to Friday's quarterfinal.
0:01:04 > 0:01:06I'm a fly-by-the-seat-of-their-pants type cook.
0:01:06 > 0:01:09It's no recipes, no rules, but that's the way things roll.
0:01:11 > 0:01:13People say I don't take criticism very well,
0:01:13 > 0:01:16so I hope I don't jump across the counter
0:01:16 > 0:01:17and start trying to strangle Gregg!
0:01:20 > 0:01:22It is going to be hard, and I'm prepared for it.
0:01:22 > 0:01:25This is my chance to do it, and I want to do it.
0:01:42 > 0:01:43Welcome to MasterChef.
0:01:43 > 0:01:46This, your first test, is the market test.
0:01:47 > 0:01:51You will have ten minutes to choose your ingredients,
0:01:51 > 0:01:54and you'll have one hour and ten minutes to cook for us
0:01:54 > 0:01:58one great plate of food. Ladies and gentlemen, to market.
0:02:05 > 0:02:08In today's market are lamb neck and mince...
0:02:10 > 0:02:14..chicken, clams and brown shrimps.
0:02:14 > 0:02:18There's also a range of cheeses, nuts, grains and pulses.
0:02:20 > 0:02:24And a selection of fruit and vegetables.
0:02:24 > 0:02:27And some salt...
0:02:27 > 0:02:29Lots of opportunities here, some really good stuff, yep.
0:02:29 > 0:02:32So, it's narrowing it down is the issue.
0:02:33 > 0:02:34They've got to play to their strengths.
0:02:34 > 0:02:36They can do whatever they want!
0:02:36 > 0:02:39If they love to do desserts, if they love to cook Asian,
0:02:39 > 0:02:41if they love to cook Italian, it's there for them.
0:02:41 > 0:02:44Let those ingredients work for you.
0:02:48 > 0:02:51When I picked up the lamb neck, there wasn't much meat on it,
0:02:51 > 0:02:55and I've just had another idea, so going in a different direction.
0:02:58 > 0:03:01I want to have a more coherent idea of what I'm actually going to do
0:03:01 > 0:03:03before I start chucking things in. But, yeah, I think I probably
0:03:03 > 0:03:06need to hurry up and actually pick something now.
0:03:12 > 0:03:14Ladies and gentlemen, you know the rules.
0:03:14 > 0:03:17One hour and ten minutes, one great plate of food,
0:03:17 > 0:03:20and it's got to be great, because at the end of this...
0:03:20 > 0:03:22three of you are going home.
0:03:22 > 0:03:23Let's cook.
0:03:36 > 0:03:3928-year-old advertising student Steve
0:03:39 > 0:03:41lives with his parents in Basingstoke.
0:03:41 > 0:03:45Cooking's a funny one, isn't it, because everyone does it every day.
0:03:45 > 0:03:48And you can think you're quite good at it, and then, like,
0:03:48 > 0:03:49meeting other people at university,
0:03:49 > 0:03:52I was just like, "Actually, I'm not as good at it as I thought".
0:03:55 > 0:03:57And then that really sparked the passion.
0:04:00 > 0:04:02What do you love to cook?
0:04:02 > 0:04:05I kind of like taking almost, like,
0:04:05 > 0:04:07traditionally trashy flavour combinations,
0:04:07 > 0:04:09you know, like burger and chips or fish and chips,
0:04:09 > 0:04:11and then doing them with a, kind of, a nice twist,
0:04:11 > 0:04:14like dress them up a little bit more, you know?
0:04:14 > 0:04:15- Like smartening up junk food?- Yeah.
0:04:15 > 0:04:17Yeah, exactly, exactly, yeah.
0:04:17 > 0:04:19So I think I'm going to do a lamb ragout,
0:04:19 > 0:04:23serve it with some roasted red peppers, a bit of wild rice,
0:04:23 > 0:04:24heavily spice it.
0:04:24 > 0:04:27Hopefully it should liven up the boring mince.
0:04:35 > 0:04:36Now, he also has a jar of honey.
0:04:38 > 0:04:42Lamb, vegetables, tomatoes, wild rice and honey.
0:04:44 > 0:04:47I don't think honey should be going anywhere near a lamb stew.
0:04:53 > 0:04:59Dad of two, Jamie, is director of a marketing company in Wrexham.
0:04:59 > 0:05:01In other aspects of life, there's always someone telling you
0:05:01 > 0:05:03"No, you can't do that, and no, you can't do that.
0:05:03 > 0:05:07Well, with cooking, you can do whatever you like.
0:05:07 > 0:05:10Sometimes it works, sometimes it's a complete disaster, but, you know,
0:05:10 > 0:05:12it's something you can just get on with.
0:05:15 > 0:05:17- What are you going to make? - I'm going to make some, kind of,
0:05:17 > 0:05:19lamb koftas.
0:05:19 > 0:05:22I'm going to make flatbreads with that, a rice pilaf,
0:05:22 > 0:05:25maybe some hummus, and we'll see how we get to with time.
0:05:25 > 0:05:26Who do you cook for?
0:05:26 > 0:05:30My wife, kids, friends, family, everyone piles into my house.
0:05:30 > 0:05:33We're all big foodies, so I'm cooking every weekend for, like, 16,
0:05:33 > 0:05:3620 people. So, yeah, it's pretty heavy-going.
0:05:36 > 0:05:39- What's a foodie?- Someone like me who consumes food,
0:05:39 > 0:05:41and in ample quantities.
0:05:41 > 0:05:43Thanks, man!
0:05:46 > 0:05:50I want big flavours from Jamie, and I want proper, light flatbreads.
0:05:50 > 0:05:52I want rice that's cooked all the way through and fluffy
0:05:52 > 0:05:54and really well flavoured, and if he's making hummus,
0:05:54 > 0:05:57it needs to be lovely and smooth and spreadable.
0:05:57 > 0:06:00Great promise, Jamie's just got to deliver.
0:06:01 > 0:06:03You've got 45 minutes left, guys.
0:06:03 > 0:06:0545 minutes left.
0:06:12 > 0:06:16Malaysian-born Zaleha lives with her husband and two daughters
0:06:16 > 0:06:17in Bristol.
0:06:18 > 0:06:21My dad's from India, and he came to Malaysia with the British Army,
0:06:21 > 0:06:25and my mum's a Malaysian, and my husband's British.
0:06:25 > 0:06:28So in our household, it's like all sorts of food.
0:06:28 > 0:06:32I do roast dinners, but I mostly cook, like, Malaysian curries.
0:06:35 > 0:06:37Zaleha, what are you making?
0:06:37 > 0:06:40I am making Malaysian street food called murtabak.
0:06:40 > 0:06:42- Murtabak?- Yes.
0:06:42 > 0:06:46It's a pastry that you fill in with chicken and potatoes, curried,
0:06:46 > 0:06:48and there's lots of spices.
0:06:48 > 0:06:51And then you fold them in home-made pastry, and you bake them.
0:06:51 > 0:06:52You cook them, basically, on a stove,
0:06:52 > 0:06:56and I'll serve it with some onion chutneys and some dhal on the side.
0:06:56 > 0:06:59If it's street food, can you make it look nice?
0:06:59 > 0:07:00I'll try my best.
0:07:00 > 0:07:02- Thank you.- Thank you.
0:07:05 > 0:07:08Making murtabak, making the dough is really skilful and quite hard,
0:07:08 > 0:07:11cos you take the dough and you make it really thin.
0:07:11 > 0:07:14And then you fold it over and over and over, and do it again,
0:07:14 > 0:07:17so that when it's cooked, little tiny layers come up,
0:07:17 > 0:07:20and the meat inside is just encased in these lovely crispy bits
0:07:20 > 0:07:22of deliciousness!
0:07:28 > 0:07:3330-year-old Sinead once challenged herself to cook a new dish every day
0:07:33 > 0:07:35for six months.
0:07:35 > 0:07:38Food tends to determine my holiday destinations.
0:07:38 > 0:07:41When I went to China, I came back and I'd just eaten so much,
0:07:41 > 0:07:43I became a vegan for a month.
0:07:43 > 0:07:46I just needed to go back to the beginning, and just clean out.
0:07:46 > 0:07:48But, yeah...
0:07:48 > 0:07:49The travelling's food related.
0:07:52 > 0:07:55Sinead's been really ambitious by taking a neck of lamb,
0:07:55 > 0:07:56braising it in red wine and shallots,
0:07:56 > 0:07:59and she wants to serve it with a celeriac puree
0:07:59 > 0:08:01and lots and lots of root vegetables.
0:08:01 > 0:08:03That's great, but the lamb neck,
0:08:03 > 0:08:07she's taken the meat off the bone itself, cut it into small chunks,
0:08:07 > 0:08:09and put it into a pot with some wine and some shallots,
0:08:09 > 0:08:10and put it in the oven.
0:08:10 > 0:08:12My concern is, those little lumps,
0:08:12 > 0:08:15when they're boiled will shrink and become really tough.
0:08:16 > 0:08:18Who taught you to cook?
0:08:18 > 0:08:20Myself, my mum, my aunt.
0:08:20 > 0:08:22Just everyone. Cookbooks.
0:08:22 > 0:08:24Can you remember when you started, what it...?
0:08:24 > 0:08:27I remember making sandwiches for my lunchbox.
0:08:27 > 0:08:30I had taramasalata and German peppered salami sandwiches,
0:08:30 > 0:08:35aged four, which I think is enough salt to kill a child, but...
0:08:35 > 0:08:36It's disgusting.
0:08:36 > 0:08:40But I liked them, and my mum let me make what I wanted, so...
0:08:43 > 0:08:45Ladies and gentlemen, you are over halfway.
0:08:45 > 0:08:47You have just 30 minutes left.
0:09:00 > 0:09:04After training to be an architect, Burnley-based Richard
0:09:04 > 0:09:06spent five years in Spain working as a maths teacher.
0:09:08 > 0:09:12So hang on. Born in Burnley, studies as an architect,
0:09:12 > 0:09:15worked in Spain as an architect and ended up as a Spanish maths teacher.
0:09:15 > 0:09:18- Yeah.- And now you're back to the exotic world of Burnley.
0:09:18 > 0:09:19I am, and loving it.
0:09:19 > 0:09:22Taken a year off to have a break from teaching.
0:09:22 > 0:09:24I was going to be travelling a bit,
0:09:24 > 0:09:27but I've come back from Italy early to be here.
0:09:27 > 0:09:29I'm going to make some raviolis.
0:09:29 > 0:09:33I'm going to fill them with some clams and shrimp,
0:09:33 > 0:09:34and then I'm going to serve them
0:09:34 > 0:09:37with an artichoke sort of sauce, effectively.
0:09:37 > 0:09:39If you've been travelling around Italy,
0:09:39 > 0:09:41I've got high expectations of this.
0:09:41 > 0:09:43I hope I don't disappoint you.
0:09:45 > 0:09:47I've been travelling around Italy in my van,
0:09:47 > 0:09:51which only has a little stove in, so I haven't had access to a kitchen.
0:09:51 > 0:09:52But I have been in Italy,
0:09:52 > 0:09:55so my preparation has been eating a lot in Italy,
0:09:55 > 0:09:57and making notes of good flavour combinations.
0:09:58 > 0:10:00Richard's using surf clams.
0:10:00 > 0:10:02They are massive, they're really big clams,
0:10:02 > 0:10:05and they can be as tough as boots...
0:10:05 > 0:10:07so I hope he's cooked them enough.
0:10:07 > 0:10:10And if he hasn't cooked them enough, hopefully he's chopped them up,
0:10:10 > 0:10:12almost minced them, so that they go through and you get
0:10:12 > 0:10:13the flavour of clams.
0:10:18 > 0:10:2254-year-old Peter spent 30 years in the police force
0:10:22 > 0:10:25and worked his way up to superintendent.
0:10:25 > 0:10:28I suppose policing in general is very much you're under pressure
0:10:28 > 0:10:31a lot of the time, so through the experience of being a police officer
0:10:31 > 0:10:34for all those years, I'm absolutely certain that'll have given me
0:10:34 > 0:10:37some ability to react calmly in the kitchen.
0:10:39 > 0:10:42- What are you making?- I'm going to try and make you a curry,
0:10:42 > 0:10:45a chicken and potato curry with a bit of a lemon relish,
0:10:45 > 0:10:48some crispy onions, some boiled rice and some parathas.
0:10:48 > 0:10:50- And you made the parathas?- I did.
0:10:50 > 0:10:53Fantastic. Where did you learn to cook the food of India?
0:10:53 > 0:10:55Well, I'm just very keen reading up about different things.
0:10:55 > 0:10:58So there was a while back I did, kind of, home cooking.
0:10:58 > 0:11:00I did home cooking and read lots of books, practice lots.
0:11:00 > 0:11:02So that's why I've headed up with a paratha today,
0:11:02 > 0:11:04I thought it was maybe showing a bit of skill.
0:11:04 > 0:11:07- Why have you come on MasterChef? - Well, I just thought it would
0:11:07 > 0:11:08give me a challenge, you know? Something...
0:11:08 > 0:11:11I golf every Saturday and I know how good I am,
0:11:11 > 0:11:13I cook every Friday and I've no idea how good I am,
0:11:13 > 0:11:15so I thought this would be an opportunity to come in
0:11:15 > 0:11:17- and see how it was.- That's great!
0:11:17 > 0:11:20Peter is going to make us parathas.
0:11:20 > 0:11:22Fabulous Indian bread, fantastic with a curry.
0:11:22 > 0:11:25But it's the curry that I'm concerned about.
0:11:25 > 0:11:27There's not liquid over the top of all that chicken and potatoes.
0:11:27 > 0:11:30The top of the chicken's starting to dry out because it's
0:11:30 > 0:11:32just been boiled and steamed away, and I'm concerned there's
0:11:32 > 0:11:35not enough spices in there to make a really big curry.
0:11:44 > 0:11:4840-year-old Alex works in the fashion industry in London.
0:11:48 > 0:11:52I'm quite shy, so I would never kind of outwardly be competitive,
0:11:52 > 0:11:54but I think inside I want to do well.
0:11:54 > 0:11:57It's taken me five years to actually send the application form off,
0:11:57 > 0:11:58so I'm terrified.
0:12:02 > 0:12:03So, what are you making?
0:12:03 > 0:12:09Hopefully going to make some goat's cheese and mushroom ravioli,
0:12:09 > 0:12:13with a kind of chorizo and sage butter sauce.
0:12:13 > 0:12:16- And a truffle?- Oh, yeah, I've put some truffle in there as well,
0:12:16 > 0:12:17and a bit of ricotta.
0:12:17 > 0:12:19Are you a fan of Italian food, is that...?
0:12:19 > 0:12:22I'm from Portugal, so not necessarily Italian,
0:12:22 > 0:12:23but kind of Mediterranean, so...
0:12:23 > 0:12:26Why didn't you do something Portuguese today?
0:12:26 > 0:12:28This just kind of caught my eye, so I just...
0:12:28 > 0:12:31I had limited time in the market.
0:12:37 > 0:12:42Truffle, sage, goat's cheese, mushrooms, chorizo, all in one dish.
0:12:42 > 0:12:44It could work, who knows?
0:12:47 > 0:12:50Guys, you have three minutes.
0:12:50 > 0:12:51You have just three minutes.
0:12:51 > 0:12:54That means on a plate and finished in three minutes.
0:12:58 > 0:13:00It's going to be a bit down to the wire with the rice,
0:13:00 > 0:13:03as it went on a little bit later than I hoped.
0:13:08 > 0:13:10And this is why I love MasterChef.
0:13:10 > 0:13:13Seven different people with seven different ideas.
0:13:13 > 0:13:16It smells and sounds fantastic all across the room.
0:13:25 > 0:13:28Season it, finish it, and get it on a plate.
0:13:37 > 0:13:39Stop! That's it, time's up.
0:13:46 > 0:13:49Oh, my gosh, your curry smells amazing!
0:13:49 > 0:13:51Mine's basic. Mine's super, super basic.
0:13:55 > 0:13:57First up is advertising student Steve,
0:13:57 > 0:14:02who's served his lamb ragout with wild rice and roasted red peppers.
0:14:08 > 0:14:11There's nothing offensive about it at all.
0:14:11 > 0:14:14There's the sweetness in there from the peppers and the tomatoes.
0:14:14 > 0:14:17You've seasoned it nicely, and the rice is cooked.
0:14:18 > 0:14:20But it's, it's...
0:14:20 > 0:14:22an incredibly simple thing to do.
0:14:23 > 0:14:25I'm hoping the honey didn't go in.
0:14:25 > 0:14:27No, it didn't, but a little bit of black treacle did.
0:14:27 > 0:14:30Right. It's really, really sweet.
0:14:30 > 0:14:34- For me, a savoury dish...- Yeah. - ..especially a mince ragout,
0:14:34 > 0:14:38should be savoury and spicy and have a couple of notes
0:14:38 > 0:14:40and different things going on. It's just all very sweet.
0:14:44 > 0:14:46It's easy on reflection, isn't it, to go, "Right, OK,
0:14:46 > 0:14:49"it's a savoury dish, keep it real, real savoury."
0:14:49 > 0:14:52But, yeah, on reflection a little bit disappointed, yeah.
0:14:54 > 0:14:56It probably was sweet with those peppers, you know?
0:14:56 > 0:15:00But there was stock in there, and red wine vinegar,
0:15:00 > 0:15:01so I was trying to balance it, but...
0:15:06 > 0:15:10Company director Jamie spiced his lamb koftas with cumin,
0:15:10 > 0:15:12coriander and chilli,
0:15:12 > 0:15:16and served them with mushroom and pine nut rice pilaf,
0:15:16 > 0:15:18hummus and flatbreads.
0:15:23 > 0:15:27You've got really good seasoning and you've got a nice use of spice
0:15:27 > 0:15:28in the kofta.
0:15:28 > 0:15:31I love you've got a bit of chilli in there, giving heat.
0:15:31 > 0:15:33I think your presentation is all over the place,
0:15:33 > 0:15:37but I think you've demonstrated a bit of cookery skill here.
0:15:37 > 0:15:38I really like the flatbreads,
0:15:38 > 0:15:41because you've got little charred bits around the outside,
0:15:41 > 0:15:44and they make it a little bit bitter and sharp with the spiciness
0:15:44 > 0:15:47of your hummus as well.
0:15:47 > 0:15:48Your component parts are great,
0:15:48 > 0:15:50and you've brought it together as a dish.
0:15:50 > 0:15:52I think it's great.
0:15:54 > 0:15:57Disappointed with the comments over the presentation,
0:15:57 > 0:15:59but I thought overall good comments,
0:15:59 > 0:16:01and fingers crossed I've done enough.
0:16:05 > 0:16:09Mum of two Zaleha has made murtabak pastries filled with chicken and
0:16:09 > 0:16:14potato, served with a dhal spiced with garam masala and cumin,
0:16:14 > 0:16:16and an onion chutney.
0:16:16 > 0:16:19This is the first time we've had murtabak on MasterChef.
0:16:19 > 0:16:21- OK.- And I have to tell you,
0:16:21 > 0:16:24as a man who's travelled Malaysia quite a bit, I love murtabak.
0:16:24 > 0:16:26OK.
0:16:29 > 0:16:31I appreciate all the work that's in here.
0:16:31 > 0:16:34The fact you actually made your own dough, you made the filling.
0:16:34 > 0:16:36Sometimes murtabak can be a bit greasy, and yours is not.
0:16:36 > 0:16:39I believe it could probably do with a little bit more spice,
0:16:39 > 0:16:40but I really like what you've done.
0:16:40 > 0:16:42- I think it's really tasty. - Thank you.
0:16:43 > 0:16:45The dhal, I think, is lovely.
0:16:45 > 0:16:49It's creamy, and it builds a little bit of heat and spice.
0:16:49 > 0:16:52You have sweet sharpness there with your onions.
0:16:52 > 0:16:54I was expecting more.
0:16:54 > 0:16:56I was expecting more flavour from this murtabak.
0:16:56 > 0:17:00I like it, but it's difficult for me because I don't have
0:17:00 > 0:17:01anything to compare it to.
0:17:07 > 0:17:11It was exhausting, and I made my own pastry, so it was tiring.
0:17:11 > 0:17:12But, yeah, I'm happy.
0:17:12 > 0:17:15I'm really pleased that John likes my food.
0:17:17 > 0:17:20Sinead, who works in financial services,
0:17:20 > 0:17:22braised the lamb neck in red wine
0:17:22 > 0:17:24and served it with carrots, beetroot,
0:17:24 > 0:17:27turnips, celeriac puree and a lamb sauce.
0:17:30 > 0:17:32Oh, dear.
0:17:35 > 0:17:39Your celeriac puree and your sauce across the top,
0:17:39 > 0:17:42I think that's really lovely.
0:17:42 > 0:17:44You've got little raw turnips in there floating around,
0:17:44 > 0:17:46which are really, really hard.
0:17:46 > 0:17:50But the thing that is the issue is that lamb neck has gone dry.
0:17:50 > 0:17:52- Yeah.- And it's gone dry because you boiled it in wine.
0:17:52 > 0:17:55And that's what's going to happen, it's going to take out
0:17:55 > 0:17:56all the moisture.
0:17:56 > 0:17:58I don't know what to make of you.
0:17:58 > 0:18:02You've got lovely sweet, smooth celeriac, but the main bit of it,
0:18:02 > 0:18:04the lamb, you've messed up.
0:18:07 > 0:18:09Very sweaty palms, yeah.
0:18:09 > 0:18:11I had my hands on the table and when I walked away I just
0:18:11 > 0:18:13saw this little, like, wet mess.
0:18:13 > 0:18:15It's horrible!
0:18:19 > 0:18:22Maths teacher Richard's ravioli has been stuffed with shrimps
0:18:22 > 0:18:27and surf clams, and served with an artichoke and white wine sauce,
0:18:27 > 0:18:28and Parmesan shavings.
0:18:35 > 0:18:39Your pasta's good. You've got flavour out of those fish.
0:18:39 > 0:18:43The sweet shrimp and the almost salty-sweet clam is nice.
0:18:43 > 0:18:46I love the artichokes with the saltiness
0:18:46 > 0:18:47and the tang of Parmesan cheese.
0:18:47 > 0:18:49I love that.
0:18:49 > 0:18:52Parmesan cheese and fish I don't want.
0:18:52 > 0:18:54There's no doubting that you have skill.
0:18:54 > 0:18:57The pasta is well made, your clam is actually cooked,
0:18:57 > 0:19:01you've made a really nice little reduction sauce.
0:19:01 > 0:19:04But I agree with Gregg, cheese and fish, no.
0:19:04 > 0:19:05Oh.
0:19:07 > 0:19:10I'm annoyed at myself for putting the cheese on at the end,
0:19:10 > 0:19:11the Parmesan.
0:19:11 > 0:19:13It's like I forgot what was in the pasta, you know?
0:19:13 > 0:19:16I thought, "Pasta, I need some Parmesan."
0:19:17 > 0:19:21Former superintendent Peter has made a chicken and potato curry,
0:19:21 > 0:19:26served with paratha bread, crispy onions and a lemon rind relish.
0:19:31 > 0:19:37You are producing sweet and spicy heat flavour in your curry,
0:19:37 > 0:19:39but it's far too dry.
0:19:39 > 0:19:42The chicken's going a little dry, there is nowhere near enough sauce.
0:19:42 > 0:19:45- OK.- I like your parathas, I think they're great,
0:19:45 > 0:19:47I think they're really lovely and crispy.
0:19:47 > 0:19:52Peter, your lemon relish is not very nice at all.
0:19:52 > 0:19:55- OK.- Because that is lemon rind. That is...
0:19:55 > 0:19:57It's not even just bits of lemon,
0:19:57 > 0:19:59that is the rind of a chopped up lemon with salt on it.
0:20:02 > 0:20:04It's probably very good for your digestion.
0:20:09 > 0:20:11The relish is, I suppose, an acquired taste.
0:20:11 > 0:20:13It is quite a lot of nearly raw lemon,
0:20:13 > 0:20:14and it's quite a strong taste.
0:20:14 > 0:20:17I was quite happy with it, it was certainly a decent,
0:20:17 > 0:20:19palatable meal I would think.
0:20:19 > 0:20:22- This looks great.- It's quite lemony.
0:20:22 > 0:20:23It's meant to be sharp, though.
0:20:25 > 0:20:30Fashion retail expert Alex's ravioli has been stuffed with goat's cheese,
0:20:30 > 0:20:34ricotta, spinach, mushrooms and truffle,
0:20:34 > 0:20:36and coated in a chorizo and sage butter sauce.
0:20:42 > 0:20:44There's some really nice ideas here.
0:20:44 > 0:20:47I really like the little tiny bits of chorizo across the top,
0:20:47 > 0:20:50they're more like bacon.
0:20:50 > 0:20:53But it could do with a little bit more oomph.
0:20:53 > 0:20:55Truffle I can't get,
0:20:55 > 0:20:57because I can't get the truffle through with all
0:20:57 > 0:20:59the other bits and pieces that're going on.
0:21:00 > 0:21:01I agree with John.
0:21:01 > 0:21:03There is no truffle flavour in there,
0:21:03 > 0:21:06and also your pasta's a little tough in part.
0:21:06 > 0:21:09But I really like the flavour of that goat's cheese
0:21:09 > 0:21:11with the mushroom,
0:21:11 > 0:21:14and also that chorizo, of course, is giving a little paprika spice.
0:21:14 > 0:21:17- I like it.- Thank you.
0:21:17 > 0:21:18Thank you.
0:21:20 > 0:21:23I feel relieved that it's kind of over.
0:21:23 > 0:21:25It all just happened in a flash,
0:21:25 > 0:21:28and much more terrifying than I ever thought.
0:21:31 > 0:21:33A few first day nerves, I think,
0:21:33 > 0:21:35but certainly a fair amount of skill...
0:21:37 > 0:21:39..and a great variety of cooking style.
0:21:45 > 0:21:48You've got to admit that Jamie did a great job.
0:21:48 > 0:21:51Agreed. Jamie is my stand-out cook.
0:21:51 > 0:21:53He's showing cookery skill and he made it taste nice.
0:21:53 > 0:21:55I don't want anything else from a contestant.
0:21:55 > 0:21:57He's through.
0:21:57 > 0:21:58Richard. What do we think of Richard?
0:21:58 > 0:22:00I think Richard can cook.
0:22:00 > 0:22:03The artichoke, cheese and fish does not belong together.
0:22:03 > 0:22:07However, I'm willing to give that guy another go because he showed
0:22:07 > 0:22:11a certain amount of technical ability there.
0:22:11 > 0:22:13Zaleha made something really interesting.
0:22:13 > 0:22:16She made murtabak, and she actually made proper roti dough.
0:22:16 > 0:22:18You didn't think it was spicy enough,
0:22:18 > 0:22:20I think it could have done with a bit more spice,
0:22:20 > 0:22:23but the dhal was delicious. Really, really delicious.
0:22:24 > 0:22:27I liked the flavour of Steve's mince,
0:22:27 > 0:22:31you didn't however, and it didn't look great.
0:22:31 > 0:22:33He may well have some great ideas,
0:22:33 > 0:22:35but you need to come in here and show them.
0:22:36 > 0:22:40Peter, the actual flavour inside that curry was good,
0:22:40 > 0:22:43but that lemon relish on the outside was a very, very bad idea.
0:22:43 > 0:22:45It was inedible.
0:22:45 > 0:22:49Jamie, Zaleha and Richard are going through to the next round, right?
0:22:50 > 0:22:53- Steve and Peter are going home. - Mm-hm.
0:22:53 > 0:22:56So now we've got a conversation about Sinead...
0:22:58 > 0:23:00..and Alex.
0:23:00 > 0:23:04What was wonderful from Sinead was the celeriac puree,
0:23:04 > 0:23:06creamy and smooth, with the gravy.
0:23:06 > 0:23:09The vegetables across the top I wasn't that enamoured with,
0:23:09 > 0:23:11and the lamb itself was dry.
0:23:14 > 0:23:17I liked the simplicity of Alex's two ravioli,
0:23:17 > 0:23:20and the chorizo with the oil across the top, I think, worked.
0:23:20 > 0:23:23I liked the goat's cheese flavour inside.
0:23:23 > 0:23:27However, she put truffle in there that I just couldn't taste.
0:23:27 > 0:23:32Which one of those ladies has shown the greater skill?
0:23:35 > 0:23:37It's quite exhausting and nerve-racking,
0:23:37 > 0:23:40so I don't know if I can do another day of this!
0:23:42 > 0:23:46I'm hopeful that they can see what else I have to offer,
0:23:46 > 0:23:49because I would really like to show some more of my cooking.
0:24:04 > 0:24:06We've made our decision.
0:24:11 > 0:24:14Jamie, Zaleha...
0:24:15 > 0:24:18Congratulations, you're staying in the competition.
0:24:22 > 0:24:26Steve, Peter.
0:24:26 > 0:24:28Sorry gentlemen, you're leaving us.
0:24:28 > 0:24:29Thank you very much.
0:24:29 > 0:24:31Thank you.
0:24:38 > 0:24:41The third person going through...
0:24:45 > 0:24:47..is Richard.
0:24:47 > 0:24:48Congratulations, Richard.
0:24:52 > 0:24:55The fourth person going through...
0:25:00 > 0:25:02..is Alex.
0:25:02 > 0:25:04- Sinead, thank you very much. - Thank you.
0:25:11 > 0:25:16A little bit sad, but, yeah, I can't take the tension, the nerves,
0:25:16 > 0:25:18it's too much. So, yeah.
0:25:19 > 0:25:22With hindsight, I probably could have done a little bit more.
0:25:22 > 0:25:25So, yeah, it's sort of the way the cookie's crumbled, a little bit.
0:25:26 > 0:25:28Maybe I just played it a wee bit too safe,
0:25:28 > 0:25:31but I think I'll live off this in the pub for years to come.
0:25:42 > 0:25:44You've earned the right to be here,
0:25:44 > 0:25:47now you've got to earn the right to stay here.
0:25:47 > 0:25:52You're not just going to present your food to me and John today.
0:25:52 > 0:25:57You are going to serve your food to the three finalists from 2010.
0:25:59 > 0:26:01Tim Kinnaird...
0:26:01 > 0:26:06Alex Rushmer, and the incredibly talented Dhruv Baker.
0:26:09 > 0:26:12Your two courses, one hour and 15 minutes.
0:26:12 > 0:26:15Do yourselves proud!
0:26:15 > 0:26:17Let's cook.
0:26:30 > 0:26:33For somebody who likes to take his time with cooking,
0:26:33 > 0:26:36to squash that into an hour and 15 minutes,
0:26:36 > 0:26:38and to present to well and to get...
0:26:38 > 0:26:40To remember all the little subtleties of your dish
0:26:40 > 0:26:44that makes it unique and makes it special is going to be difficult.
0:26:44 > 0:26:46I've got a little list of an order,
0:26:46 > 0:26:48so hopefully I won't forget anything.
0:26:49 > 0:26:52In the last challenge, you put lots of things together,
0:26:52 > 0:26:54showed lots of skill,
0:26:54 > 0:26:56but it didn't necessarily demonstrate
0:26:56 > 0:26:59that you understood flavours coming together.
0:26:59 > 0:27:01What are you going to do today to redeem yourself?
0:27:01 > 0:27:04Well, I'm starting off with quite a classic dish for me.
0:27:04 > 0:27:08Cep tortellini with a sage butter, pine nut and girolle sauce.
0:27:08 > 0:27:11These are all classic combinations of flavours that I know work.
0:27:11 > 0:27:13OK. And your main course is?
0:27:13 > 0:27:16A barbecue.
0:27:16 > 0:27:18This summer, I've had a few barbecues,
0:27:18 > 0:27:20so I'm going to try and get those flavours across.
0:27:20 > 0:27:23But I haven't got a barbecue, so I'm using my griddle here.
0:27:23 > 0:27:26It's barbecued hanger steak, sweetcorn puree,
0:27:26 > 0:27:30baked potato and some lettuce.
0:27:30 > 0:27:33Hanger steak can be tender if you treat it right, and if you don't...
0:27:33 > 0:27:35- Yeah, it can be... - ..it's as tough as old boots.- Yeah.
0:27:35 > 0:27:38And has no fat running through it, which means there's no moisture.
0:27:38 > 0:27:41It's a... I know, I've given myself a challenge there, I know.
0:27:41 > 0:27:44But that's my big, that's my biggest fear, getting that wrong for you.
0:27:48 > 0:27:49I've stopped ordering a hanger steak.
0:27:49 > 0:27:51Every time I have one it's tough.
0:27:51 > 0:27:55So if he can give me a really nice, succulent hanger steak,
0:27:55 > 0:27:57I'll be very impressed.
0:27:57 > 0:28:01What I'm pleased about is Richard's dishes sound tasty,
0:28:01 > 0:28:03and all the ingredients do belong together.
0:28:11 > 0:28:13Portuguese food is a big part of my life.
0:28:13 > 0:28:17I was raised eating it, and my mum's food is amazing.
0:28:17 > 0:28:20Always wonderful smells coming out of the kitchen all the time,
0:28:20 > 0:28:23so I'm doing this for her today.
0:28:25 > 0:28:28So, for a starter I'm making you a Portuguese...
0:28:28 > 0:28:31It's called pasteis de bacalhau, which is salt cod fritters.
0:28:31 > 0:28:33Serving it with a lemon mayonnaise, and then, like,
0:28:33 > 0:28:36a salsa of tomatoes and broad beans.
0:28:36 > 0:28:40And the main course is carne de porco a Alentejana.
0:28:40 > 0:28:44Pork and clams, so it's a southern Portuguese dish that's from where
0:28:44 > 0:28:45my dad's from in Portugal.
0:28:45 > 0:28:47It's quite a famous dish,
0:28:47 > 0:28:49so if you go to Portugal you'll see it on all the menus.
0:28:49 > 0:28:51Everybody cooks it differently,
0:28:51 > 0:28:53which is something I've discovered about Portuguese recipes.
0:28:53 > 0:28:56But I'm kind of cooking it the way my dad cooks it.
0:28:56 > 0:28:58- Brilliant!- I hope it works!
0:28:58 > 0:29:00- I'm petrified!- Why?
0:29:00 > 0:29:01I'm just petrified.
0:29:01 > 0:29:03I'm really out of my comfort zone.
0:29:03 > 0:29:05I'm just quite shy, so...
0:29:05 > 0:29:07it's difficult for me.
0:29:07 > 0:29:09Is it John that's making you nervous?
0:29:09 > 0:29:11Oh, I don't know. I haven't looked at him yet...
0:29:11 > 0:29:13- Brilliant!- ..as he's been standing here.
0:29:20 > 0:29:23The issue right now is, can she get it all done?
0:29:23 > 0:29:25The cod croquettes,
0:29:25 > 0:29:28she's got to make sure that salted cod has been boiled enough
0:29:28 > 0:29:29and soft that she can pull it apart,
0:29:29 > 0:29:31mix it with mashed potato,
0:29:31 > 0:29:33roll it and breadcrumb it, then deep-fry it.
0:29:33 > 0:29:36She's got to make her own mayonnaise and make her own salsa.
0:29:36 > 0:29:38That's actually quite a lot of work to do.
0:29:38 > 0:29:40However, I'm very, very hopeful.
0:29:40 > 0:29:42Then she's got pork and clams.
0:29:42 > 0:29:44Make sure the pork doesn't get dry,
0:29:44 > 0:29:47and then the clams will give a little bit of saltiness.
0:29:47 > 0:29:49Delicious!
0:29:57 > 0:30:01My starter today will be fish cutlets with mango and pepper salad,
0:30:01 > 0:30:04with home-made sweet chilli sauce.
0:30:06 > 0:30:09My main course will be gulai pahang.
0:30:09 > 0:30:12Gulai is a sort of chicken curry,
0:30:12 > 0:30:14and it's from my hometown in Malaysia.
0:30:16 > 0:30:21I have been told in the last round that my murtabak was not too spicy,
0:30:21 > 0:30:23so, get ready for some spicy food today.
0:30:27 > 0:30:28Why these two dishes?
0:30:28 > 0:30:32The curry is something that reminds me of my mum.
0:30:32 > 0:30:33She passed away two years ago.
0:30:33 > 0:30:36But this is the dish that we grew up with, so it's special.
0:30:36 > 0:30:39I've tried for years and years to get it right,
0:30:39 > 0:30:41and my husband still says that it's nearly there.
0:30:41 > 0:30:43- So you're still trying? - Yeah, I'm still trying.
0:30:43 > 0:30:45I'll make it because my husband loves it.
0:30:48 > 0:30:52So, nice fishcakes, crispy on the outside, fluffy in the middle,
0:30:52 > 0:30:55with beautiful sweet mango.
0:30:55 > 0:30:56I get that.
0:30:56 > 0:30:58The second dish, chicken curry.
0:31:00 > 0:31:03That chicken has got to stay soft and succulent, not dry,
0:31:03 > 0:31:05and if she's going to use those spices,
0:31:05 > 0:31:07they've got to come at you in layers
0:31:07 > 0:31:10and build flavour upon flavour upon flavour.
0:31:10 > 0:31:12Fingers crossed.
0:31:18 > 0:31:21Jamie, you did very well in the last round.
0:31:21 > 0:31:23- Can you keep it going?- Do my best.
0:31:23 > 0:31:26I really tried to give it as much as I could last time.
0:31:26 > 0:31:28This is an ambitious two courses.
0:31:28 > 0:31:32- What is it?- It's king scallops on a slightly spiced noodle
0:31:32 > 0:31:36with an udon broth to start, and then a Balinese chicken,
0:31:36 > 0:31:40which is chicken stuffed with lemon grass and ginger and coconut,
0:31:40 > 0:31:45a mango and pineapple ketchup, and some coconut potatoes.
0:31:45 > 0:31:47Potatoes in coconut? How does that work?
0:31:47 > 0:31:49Well, it just kind of gives them a little extra edge.
0:31:49 > 0:31:52I think just adds something. It's a bit of fun, actually.
0:31:52 > 0:31:54What are you hoping to demonstrate here?
0:31:54 > 0:31:56I want to demonstrate that I can work to time
0:31:56 > 0:31:58and calmly under pressure.
0:31:58 > 0:31:59Wow. Can you?
0:31:59 > 0:32:01No, I'm freaking out!
0:32:11 > 0:32:14We've got lots and lots going on with Jamie's menu.
0:32:14 > 0:32:15We've got king scallops,
0:32:15 > 0:32:17which he's serving with some noodles and an udon broth.
0:32:17 > 0:32:20But he's making a thick broth with lemon grass, tomatoes
0:32:20 > 0:32:21and prawn shells.
0:32:21 > 0:32:23It probably has a home in no country whatsoever,
0:32:23 > 0:32:25it's very, very eclectic.
0:32:25 > 0:32:29The chicken, this Balinese chicken, from what I understand,
0:32:29 > 0:32:32he's going to make a paste of lemon grass and ginger
0:32:32 > 0:32:34and cook it under the chicken skin?
0:32:34 > 0:32:40Well, that's all got to cook down, and these are big, strong flavours.
0:32:40 > 0:32:42If he gets a bit heavy-handed with lemon grass or ginger,
0:32:42 > 0:32:44that's that whole thing ruined.
0:32:46 > 0:32:50I've got hundreds of concerns, and loads of things can go wrong,
0:32:50 > 0:32:52so I need everything to go my way.
0:32:52 > 0:32:56So, I think it's going to take every ounce of cooking ability
0:32:56 > 0:32:58that I've got to get into the quarterfinal.
0:33:10 > 0:33:13The only time I had any experience of doing this round
0:33:13 > 0:33:16was cooking for the critics, which was in the semifinals.
0:33:16 > 0:33:18So I was much further into the competition,
0:33:18 > 0:33:20but I will still terrified.
0:33:20 > 0:33:22And suddenly to be thrust into this sort of
0:33:22 > 0:33:26pressured and semi-professional environment, it's really tough.
0:33:28 > 0:33:31We're not expecting a new kind of food trend to emerge today,
0:33:31 > 0:33:34we just want some tasty food cooked well,
0:33:34 > 0:33:37with a bit of a kind of enthusiasm, a bit of love behind it.
0:33:37 > 0:33:40And you can spot that, you can taste it.
0:33:41 > 0:33:42It is relatively early days,
0:33:42 > 0:33:45and so the temptation is to try and do too much,
0:33:45 > 0:33:47because you're trying to prove everything at once.
0:33:47 > 0:33:49So it's that incredibly tricky balancing act,
0:33:49 > 0:33:52of which there's no answer, there's no golden ratio.
0:33:52 > 0:33:54It's doing enough but not too much,
0:33:54 > 0:33:56which is a ridiculously unhelpful thing to say.
0:33:59 > 0:34:01- Cheers, guys.- Cheers.
0:34:01 > 0:34:03- Good to be back.- As ever.
0:34:08 > 0:34:1115 minutes on your first course, are you going to be OK?
0:34:11 > 0:34:12I can do it, I can do it.
0:34:14 > 0:34:18Cep tortellini with chanterelles, pine nuts, sage and butter sauce.
0:34:18 > 0:34:22I think that sounds pretty magnificent, to be honest.
0:34:24 > 0:34:26You don't want the pasta to be too thick,
0:34:26 > 0:34:29especially the tortellini where it doubles up around the edges.
0:34:29 > 0:34:33But I've got high hopes for that, I think it reads beautifully.
0:34:33 > 0:34:35Where are you with your tortellini right now, Richard?
0:34:35 > 0:34:38They've just gone off the boil, but they're maybe a minute off.
0:34:38 > 0:34:41Right, fine. And your sauce is made?
0:34:41 > 0:34:43- All your garnishes are done? - Sauce is pretty much done, yeah.
0:34:43 > 0:34:46- Good lad!- Let's see... - Impressive, impressive.
0:34:48 > 0:34:50Careful.
0:34:56 > 0:34:59- Very nice.- Cheesy.
0:34:59 > 0:35:02- Come on, let's go! Come on! - I'm going, I'm going, I'm going.
0:35:04 > 0:35:06He did it.
0:35:07 > 0:35:08- Hi, guys.- How are you?
0:35:08 > 0:35:12- Very good, thank you.- Thank you. - There you are. So,
0:35:12 > 0:35:16I've made a cep ravioli for you, with a sage, pine nut butter
0:35:16 > 0:35:19with some girolles running through that and a bit of
0:35:19 > 0:35:21Parmesan to finish. I hope you enjoy.
0:35:21 > 0:35:22- Thank you.- Thank you.
0:35:23 > 0:35:25The pasta looks really, really thin.
0:35:25 > 0:35:27You can almost see the filling through the pasta,
0:35:27 > 0:35:28which is pretty admirable.
0:35:36 > 0:35:38He's done a brilliant job at getting the pasta right,
0:35:38 > 0:35:41and the technical skill required to do this is significant,
0:35:41 > 0:35:42and he's done brilliantly at that.
0:35:42 > 0:35:44I really like the effort that's gone into the filling.
0:35:44 > 0:35:47There's a few little chopped onions in there which have been
0:35:47 > 0:35:48nicely sweated out.
0:35:48 > 0:35:50The chanterelles have been cooked really well.
0:35:50 > 0:35:54The only thing it's missing is just a little pinch more seasoning
0:35:54 > 0:35:59in the filling, and on the mushrooms itself, and it's that close.
0:35:59 > 0:36:01Bar that teeny tiny pinch of salt, and...
0:36:01 > 0:36:03But also that shows a bit of thought,
0:36:03 > 0:36:06because he's used the Parmesan as a seasoning, so it's...
0:36:06 > 0:36:07The thought's there,
0:36:07 > 0:36:12it's just a minuscule fraction off being absolutely perfect.
0:36:13 > 0:36:15Pasta's lovely. Perfectly made.
0:36:15 > 0:36:19That is a grind of pepper away from exceptional.
0:36:19 > 0:36:21I'm really impressed with Richard.
0:36:25 > 0:36:2615 minutes, that's all you've got...
0:36:26 > 0:36:28- Yeah.- ..till those steaks go out.
0:36:28 > 0:36:30- Are you winning?- I think I'm OK.
0:36:30 > 0:36:33Now, what am I missing from this? Garlic.
0:36:37 > 0:36:41He's got to spend some time and love with the hanger steak so he cooks it
0:36:41 > 0:36:44right, and the only way you can do that is pay attention to it.
0:36:44 > 0:36:47It's not something you can whack on and then come back ten minutes later
0:36:47 > 0:36:50and flip it over and cross your fingers.
0:36:50 > 0:36:52Happy with your steak?
0:36:52 > 0:36:54I would like it to have been resting more than the time that I've got
0:36:54 > 0:36:57- left, so...- Well, I can't help you there.- No, neither can I.
0:36:58 > 0:37:01Baked potato, corn, lettuce and the hanger steak -
0:37:01 > 0:37:03I mean, this is a big, big dish.
0:37:03 > 0:37:08So, will it be presented as a very delicate interpretation of it?
0:37:08 > 0:37:10Yet to be seen.
0:37:10 > 0:37:13- What's left to go on there? - This, that...
0:37:13 > 0:37:15And the other?
0:37:17 > 0:37:21- And that's it? - Yes.- Good.- You're a minute over.
0:37:23 > 0:37:25I tell you what, he has grafted.
0:37:25 > 0:37:27It's a big plate.
0:37:28 > 0:37:29Thank you.
0:37:31 > 0:37:35What you've got, a sweetcorn puree with hanger steak on top,
0:37:35 > 0:37:40and it's been laid to rest in an anchovy, parsley and caper sauce,
0:37:40 > 0:37:44a baked potato, and lettuce that's been just charred,
0:37:44 > 0:37:46and with a ranch dressing.
0:37:46 > 0:37:49- I hope you enjoy it.- Thank you. - Thank you.
0:37:56 > 0:37:58I like beef with a bit of chew to it,
0:37:58 > 0:38:00but there is quite a lot of texture.
0:38:00 > 0:38:03I mean, I'm just about finished chewing.
0:38:03 > 0:38:06OK, it's not the most tender piece of meat, but hanger isn't,
0:38:06 > 0:38:09and I don't mind meat with a bit of texture.
0:38:09 > 0:38:12A slight hint of bitterness from the lettuce, offset with the sweetness
0:38:12 > 0:38:14of the sweetcorn, it just brings everything together.
0:38:14 > 0:38:16For me, the star is the little jacket potato.
0:38:16 > 0:38:20That is so tasty and really decadent and rich and buttery.
0:38:20 > 0:38:23It just needs a touch more seasoning, especially on that meat,
0:38:23 > 0:38:26and the whole dish would be lifted. It would sing.
0:38:26 > 0:38:30Love the crispy potato with the real buttery mash inside.
0:38:30 > 0:38:32I like the flavour of the dressing,
0:38:32 > 0:38:35but the sweetcorn puree's a little bit wishy-washy.
0:38:35 > 0:38:36The steak is chewy.
0:38:36 > 0:38:39This is a rushed dish, and it tastes like it.
0:38:43 > 0:38:45Yeah, exhausted. That went so quickly,
0:38:45 > 0:38:48but I managed to get it out, and they said I was a minute late
0:38:48 > 0:38:51but I think it was closer to 20 seconds. So, not bad.
0:38:54 > 0:38:56So Alex, how're we getting on?
0:38:56 > 0:38:58OK. I'm just about to make my mayonnaise.
0:38:58 > 0:39:01And your croquettes, do you have to shape them or what?
0:39:01 > 0:39:04I'm going to quenelle them - quenelle them, and fry them.
0:39:04 > 0:39:06OK, fine. Onwards and upwards.
0:39:09 > 0:39:12Deep frying done well is actually quite a technique.
0:39:12 > 0:39:15The oil really has to be at the right temperature.
0:39:15 > 0:39:18It can't be too cool, or else the fritters will be incredibly greasy.
0:39:18 > 0:39:20And likewise it can't be too hot,
0:39:20 > 0:39:23because then the temptation is to pull out the fritter as soon as it's
0:39:23 > 0:39:27started to colour, and you've got a fritter that's not done on the inside.
0:39:28 > 0:39:31You need acidity, I think, with something like a salt cod fritter,
0:39:31 > 0:39:33which the lemon mayonnaise should deliver.
0:39:35 > 0:39:36Is your mayonnaise is not working?
0:39:36 > 0:39:39No. It's really annoyed me because I know how to make it,
0:39:39 > 0:39:40it's just all the wrong consistency,
0:39:40 > 0:39:43but I haven't got time to redo it now.
0:39:48 > 0:39:49Brilliant.
0:39:52 > 0:39:54Nice colours, very vibrant.
0:40:01 > 0:40:02Spot on.
0:40:03 > 0:40:05Nice. Like them.
0:40:05 > 0:40:08- I do like them.- No mayonnaise. - No, no mayo.
0:40:11 > 0:40:15- Hello.- Hi. - Thank you.
0:40:16 > 0:40:17Thank you.
0:40:19 > 0:40:22Alex has served her salt cod fritters
0:40:22 > 0:40:24with a tomato and broad bean salsa.
0:40:24 > 0:40:26You're missing the lemon mayonnaise,
0:40:26 > 0:40:28but I've put a wedge of lemon on there for you.
0:40:28 > 0:40:30- Cheers.- Hope you enjoy.- Thank you.
0:40:37 > 0:40:41The salt cod, as its name would suggest, is quite salty,
0:40:41 > 0:40:47but she clearly knows that and to temper that, the salad is almost...
0:40:47 > 0:40:51It's really tasty, but it's slightly under seasoned.
0:40:51 > 0:40:55The squeeze of lemon juice over the top just lifts the whole thing.
0:40:55 > 0:40:57The lightness you've got there,
0:40:57 > 0:41:00it's almost like a sort of tempura lightness.
0:41:00 > 0:41:02That crunch.
0:41:02 > 0:41:04It's got that beautiful texture, and inside, it's silky smooth.
0:41:04 > 0:41:07It's spectacularly good.
0:41:08 > 0:41:11I could eat an indefinite number of these.
0:41:12 > 0:41:15I tell you what, lovely little fritters.
0:41:15 > 0:41:17With some mayonnaise, it would have been fantastic.
0:41:17 > 0:41:20But these are great. Really very, very good.
0:41:23 > 0:41:25OK. You've got 15 minutes now.
0:41:25 > 0:41:26OK. Yeah, it's coming.
0:41:26 > 0:41:29- You're going to get there on time? - Yes.- Well done, Alex.
0:41:31 > 0:41:35What can you fault with that? You've got clams, you've got pork and you've got chips.
0:41:35 > 0:41:38Wiggling your toes in the sand, sitting by the sea with a glass of white wine.
0:41:38 > 0:41:39You know, life is good.
0:41:43 > 0:41:46I really hope there's going to be a sauce in there,
0:41:46 > 0:41:49to use the chips to mop up a really tasty sort of salty sauce.
0:41:52 > 0:41:54- Pork's OK?- Pork's fine.
0:41:54 > 0:41:55Brilliant.
0:41:59 > 0:42:01What else needs to go on there, Alex?
0:42:01 > 0:42:04Just a little bit more of the juice and some of the coriander.
0:42:09 > 0:42:12- OK?- Yeah, I'm ready to go. - OK. Let's go.
0:42:13 > 0:42:15Good job.
0:42:15 > 0:42:16- Hello again.- Hi.
0:42:20 > 0:42:21Thank you.
0:42:22 > 0:42:25I've cooked you carne de porco a Alentejana,
0:42:25 > 0:42:28which is a typical dish from Southern Portugal,
0:42:28 > 0:42:31and it's, basically, pork and clams with some chips, so I hope you enjoy.
0:42:31 > 0:42:33- Wonderful.- Thank you.- Thank you.
0:42:40 > 0:42:42It's visually quite sort of understated,
0:42:42 > 0:42:44but it's so beautifully seasoned.
0:42:44 > 0:42:48- Yeah.- And the pork's tender and the little salty clams.
0:42:48 > 0:42:51I mean, they're really not chips, they are cubed things,
0:42:51 > 0:42:54but they are perfect for this.
0:42:54 > 0:42:55And I'm trying to work through the ingredients in the sauce.
0:42:55 > 0:42:58You know, there's a bit of garlic and some white wine,
0:42:58 > 0:42:59there's some paprika, a touch of coriander,
0:42:59 > 0:43:02which I wasn't expecting which is really, really good.
0:43:02 > 0:43:03That little bit of freshness.
0:43:03 > 0:43:06It creates something more, clearly more, than the sum of its parts.
0:43:06 > 0:43:09Yeah. Understated, but wowee, the flavours,
0:43:09 > 0:43:11it's just perfectly judged.
0:43:12 > 0:43:15I like the paprika around the pork, and loads and loads of garlic,
0:43:15 > 0:43:17and I love all that white pepper around those clams.
0:43:17 > 0:43:19The potatoes in there to soak up all the juice.
0:43:19 > 0:43:21Yeah, I think it's really tasty.
0:43:23 > 0:43:25I'm exhausted.
0:43:25 > 0:43:28Yeah, I'm glad... I'm glad it's over, to be honest.
0:43:28 > 0:43:29It's just something else in there.
0:43:29 > 0:43:33It's like a big bubble of pressure and I've just never experienced
0:43:33 > 0:43:34anything like it.
0:43:38 > 0:43:40Eight minutes on your first course, please.
0:43:40 > 0:43:41- Right.- Are your scallops going on?
0:43:41 > 0:43:43- Sure.- If you get them on now, you'll be fine.
0:43:47 > 0:43:51I think it's almost a shame to cook seafood like scallops with spices.
0:43:51 > 0:43:52I like the flavour of the...
0:43:52 > 0:43:55I don't want it to hide amongst the spiced noodles.
0:43:58 > 0:44:01It feels like you could spend four hours making a proper prawn broth
0:44:01 > 0:44:04and kind of reduce it down, smash up the prawn heads to get lots and lots
0:44:04 > 0:44:08and lots of flavour in, so if they do that, job's a good one.
0:44:08 > 0:44:10Just to plate the starters up now.
0:44:10 > 0:44:12- And what's stopping you? - Nothing.
0:44:12 > 0:44:14So, we're going to go.
0:44:21 > 0:44:22Good, good, good.
0:44:23 > 0:44:25Let's go, Jamie. Go get them.
0:44:29 > 0:44:32- That's not what I expected. - I expected a clearer broth.
0:44:32 > 0:44:34Hopefully, the wine's been flowing.
0:44:34 > 0:44:36Maybe cloud your judgment slightly.
0:44:38 > 0:44:39Thank you.
0:44:39 > 0:44:42I've made you king scallops with a spiced noodle and an udon broth.
0:44:42 > 0:44:45- Enjoy. - Thank you.- Thank you.
0:44:51 > 0:44:54Do you know what? Actually, he's cooked the scallops pretty well,
0:44:54 > 0:44:57but the whole thing is sort of a mono-texture, unfortunately.
0:44:57 > 0:45:00There's no... There's no... It's all very soft.
0:45:00 > 0:45:03And there's something clashing, which I think is the
0:45:03 > 0:45:06fish sauce, and so all of those wonderful spiky notes
0:45:06 > 0:45:09which should give it complexity and depth,
0:45:09 > 0:45:11have kind of just fallen like a damp squib,
0:45:11 > 0:45:14and the scallop, I'm afraid, has just been lost in that.
0:45:14 > 0:45:17I'm a bit saddened by it. I'm not enjoying it, I'm afraid.
0:45:19 > 0:45:20Tomatoes and prawn shells, to me,
0:45:20 > 0:45:23is the start of a Mediterranean fish stew.
0:45:23 > 0:45:28To then bring Asian spices into it just feels odd.
0:45:28 > 0:45:31The scallops are cooked nicely, the noodles are OK,
0:45:31 > 0:45:36but the whole thing's lacking the wonder and the majesty of the seafood
0:45:36 > 0:45:37that's sitting in that bowl.
0:45:37 > 0:45:3915 minutes for your chicken.
0:45:39 > 0:45:42We want Balinese, not on your knees. All right?
0:45:42 > 0:45:44JAMIE LAUGHS
0:45:47 > 0:45:50Balinese chicken, fragrant rice, coconut potatoes,
0:45:50 > 0:45:52mango and pineapple ketchup.
0:45:52 > 0:45:54This sounds great, doesn't it?
0:45:54 > 0:45:57Hoping for a bit of heat. I've got a really spicy palette.
0:45:57 > 0:45:58I want to taste some heat.
0:46:01 > 0:46:03Three minutes from plating.
0:46:03 > 0:46:04Fantastic. Well done, you.
0:46:07 > 0:46:09I'm not sure what to make of the coconut potatoes,
0:46:09 > 0:46:13but I think the mango and pineapple ketchup is going to be sweet and sharp
0:46:13 > 0:46:16and fresh, and just lighten everything up.
0:46:21 > 0:46:23Right. Ketchup on.
0:46:27 > 0:46:30- Go.- Go, go, go, go, Jamie. Go get them.- Thanks, Jamie.
0:46:34 > 0:46:36I'm worried about that. That's making me nervous.
0:46:37 > 0:46:38Thank you.
0:46:40 > 0:46:43OK, guys. I've made you a Balinese chicken,
0:46:43 > 0:46:47stuffed with coconut and ginger, lemon grass, a fragrant rice,
0:46:47 > 0:46:51coconut potatoes, and served with a mango and pineapple ketchup.
0:46:51 > 0:46:53- Thank you.- OK. Enjoy. - Thank you.
0:47:00 > 0:47:01It's funny old business, this.
0:47:02 > 0:47:06I'm struggling to comprehend quite how it all goes together.
0:47:06 > 0:47:09The chicken tastes like it's almost stuffed with frangipane.
0:47:09 > 0:47:10Yeah, it's like... It's like jaggery.
0:47:11 > 0:47:14Yeah, it's like he's got a Bakewell tart filling.
0:47:14 > 0:47:18And then the sauce is like a smoothie.
0:47:18 > 0:47:20I'm baffled, if I'm honest.
0:47:20 > 0:47:22But the potatoes are delicious.
0:47:22 > 0:47:24They're beautifully crispy on the outside,
0:47:24 > 0:47:28light and fluffy on the inside, but I don't get the coconut bit.
0:47:28 > 0:47:30I think there's too much going on.
0:47:30 > 0:47:32It completely misses the mark for me, I'm afraid.
0:47:34 > 0:47:37The chicken is dry, the filling inside is just of lemon grass
0:47:37 > 0:47:41and really, really harsh, and the filling is sucking out all the moisture of the chicken breast.
0:47:41 > 0:47:43I like the pineapple sauce.
0:47:43 > 0:47:46I like the sweetness with the heat of the chilli, and I like the crispy
0:47:46 > 0:47:50potatoes, but honestly, what I like about that dish ends there.
0:47:54 > 0:47:55That was incredibly tough.
0:47:55 > 0:47:57That was the toughest thing I've ever done with cooking.
0:47:57 > 0:48:01You know, Christmas dinner for 28 people, easy, compared to that.
0:48:01 > 0:48:03That is so hard.
0:48:03 > 0:48:08I'm just happy that I got two plates of food out that I was fairly happy with.
0:48:15 > 0:48:17- Zaleha?- Yeah?- How are you doing?
0:48:17 > 0:48:19Not good. I haven't cooked the rice.
0:48:19 > 0:48:22The rice is, like, 15, 20 minutes.
0:48:22 > 0:48:23But the rice goes with the main course?
0:48:23 > 0:48:25- Yeah.- You've got enough time for that.
0:48:25 > 0:48:28- I hope so.- You're not panicking unduly, are you?
0:48:28 > 0:48:30No, I'm not.
0:48:30 > 0:48:33Really hope she manages to achieve a nice little kind of crunchy on the
0:48:33 > 0:48:37outside, nicely kind of strongly favoured fishcake, nice and moist,
0:48:37 > 0:48:40delicious fish in the middle.
0:48:40 > 0:48:42- How long's it going to take?- It's going to take just a few more minutes,
0:48:42 > 0:48:45- just to get it brown.- And all the accompaniments are done?
0:48:45 > 0:48:47- Yeah.- Well done.
0:48:49 > 0:48:52Lots of kind of heat and spices in there,
0:48:52 > 0:48:56tempered with that mango and pepper salad. I think it sounds delicious.
0:49:05 > 0:49:07Very pretty.
0:49:07 > 0:49:08- Is that it now?- That's it.
0:49:08 > 0:49:12Let's go. Let's go. Let's go. Let's go. Off you go.
0:49:12 > 0:49:14It's nice. Really nice.
0:49:16 > 0:49:17- Hello.- Hi, there.
0:49:24 > 0:49:28Today I've made for you fish cutlets and I serve it with mango pepper
0:49:28 > 0:49:30salad and home-made sweet chilli sauce.
0:49:39 > 0:49:40This is exactly what I was hoping for.
0:49:40 > 0:49:43It has got all the flavour I was expecting, and more.
0:49:43 > 0:49:46It is laden with wonderful layers of spice.
0:49:46 > 0:49:50It's got that kick of chilli, which is merging on hiccup-inducing,
0:49:50 > 0:49:52which is how you kind of want the chilli to be.
0:49:52 > 0:49:55What she's got really well is the contrasting bits and pieces.
0:49:55 > 0:49:59That kind of nice, sweet, sticky, spicy chilli sauce to go with it,
0:49:59 > 0:50:04and then the really kind of fresh and refreshing kind of salsa on the side.
0:50:04 > 0:50:07Just absolutely delicious.
0:50:07 > 0:50:12This dish has been cooked by somebody who has an enormous amount of pride in what they do.
0:50:13 > 0:50:16It's vibrant. It's alive with flavours.
0:50:16 > 0:50:20And then you've got all that lovely fruit as well, which has also got
0:50:20 > 0:50:22little flecks of chilli in it. John, that's lovely.
0:50:22 > 0:50:24That is dancing in my mouth.
0:50:24 > 0:50:28I've got a little bit of spicy sweat upon my brow.
0:50:28 > 0:50:30Satisfaction, they call that.
0:50:30 > 0:50:33Now, Zaleha, you haven't got your rice on, have you?
0:50:33 > 0:50:37- No.- How long does the rice take? - I hope it's about 15 minutes.
0:50:37 > 0:50:39Right. Cos that's all you've got.
0:50:44 > 0:50:49I want that curry to be laden with spice, almost that fiery heat.
0:50:49 > 0:50:54I'm hoping it's this kind of rich, golden turmeric bowl of delight.
0:50:57 > 0:50:59Oh, that rice is touch-and-go, isn't it?
0:50:59 > 0:51:00Touch-and-go on the rice.
0:51:00 > 0:51:04- Yeah.- Imagine serving a curry in Malaysia without rice.
0:51:04 > 0:51:05Cannot happen.
0:51:05 > 0:51:07The bit I'm actually really excited about is the pickle.
0:51:07 > 0:51:09I think when you have a dish like that,
0:51:09 > 0:51:11you need something just to refresh the palette.
0:51:14 > 0:51:15- Your chicken cooked?- Yeah.
0:51:15 > 0:51:17Brilliant. Is it how you want it?
0:51:17 > 0:51:21- Yeah.- So all we are waiting for is that rice?- Yes.
0:51:28 > 0:51:31- You're four minutes over. - Oh, God.
0:51:33 > 0:51:34- Is it done?- Yeah.
0:51:43 > 0:51:45- We've got to go now, Zaleha.- I think that's it.- Fantastic.- Good.- Happy?
0:51:45 > 0:51:48- Yeah.- Off you go. Well done. Five minutes over.
0:51:48 > 0:51:49Oh, God!
0:51:51 > 0:51:52I hope that rice is cooked.
0:51:54 > 0:51:56- Hi.- Hello. - Sorry for the delay.
0:51:56 > 0:51:57That's all right.
0:51:58 > 0:52:00- Oh, wow.- Thank you.
0:52:03 > 0:52:06Today I've made for you gulai pahang.
0:52:06 > 0:52:11It's sort of chicken cooked in spices and coconut milk,
0:52:11 > 0:52:15tomato rice, and pineapple and cucumber chutney.
0:52:15 > 0:52:16Thank you.
0:52:24 > 0:52:26She's a little bit late, but you'd
0:52:26 > 0:52:30- almost queue up for this kind of food.- I would.
0:52:30 > 0:52:32I would wait another hour to eat this.
0:52:32 > 0:52:38The depth of flavour - it's just so rich and so intensely flavoured,
0:52:38 > 0:52:41and the chutney or the pickle at the end just weaves it all together and
0:52:41 > 0:52:44it's just incredible.
0:52:44 > 0:52:47One of my favourite bits is this little potato here,
0:52:47 > 0:52:50which has just absorbed all those lovely spices.
0:52:50 > 0:52:53It's rich, it's warming, it's really, really comforting.
0:52:53 > 0:52:54This just ticks all the boxes.
0:53:00 > 0:53:03That lady has done that chicken great honour.
0:53:03 > 0:53:08And we've got heat, and we've got spice that's making my lips numb.
0:53:08 > 0:53:09That's lovely.
0:53:13 > 0:53:15I've done my bit.
0:53:15 > 0:53:18It's a huge relief. A huge relief.
0:53:18 > 0:53:20I probably put way too much to do,
0:53:20 > 0:53:23but I just want to push myself to the maximum.
0:53:23 > 0:53:25I don't want to go home.
0:53:30 > 0:53:33I thought it was a great ground. Solid cooking from these guys.
0:53:33 > 0:53:37Really solid. Some great ideas, some really good skills on show.
0:53:37 > 0:53:39On the whole, I'm really impressed.
0:53:40 > 0:53:44Well, you asked for Zaleha to give you a bit more spice after the first round,
0:53:44 > 0:53:45and she did that for you.
0:53:45 > 0:53:47She had to convince you, and you seem quite happy about it.
0:53:47 > 0:53:50She struggled a little bit today with timing,
0:53:50 > 0:53:54but that lady's flavours - John, they are vibrant and alive.
0:53:56 > 0:53:59I loved Alex's little fritters.
0:53:59 > 0:54:01Thought they were absolutely delightful.
0:54:01 > 0:54:02She didn't manage the mayonnaise.
0:54:02 > 0:54:05I'll forgive her because I thought they were great.
0:54:05 > 0:54:08The pork and clam stew wasn't really a stew.
0:54:08 > 0:54:10However, for me, the flavours were wonderful.
0:54:12 > 0:54:15We know Jamie to be a decent cook. He proved that in the first round.
0:54:15 > 0:54:19I think his touch is fine, but these flavour combinations were...
0:54:19 > 0:54:22Well, they were unusual, John.
0:54:22 > 0:54:24Well, I think that Jamie's just gone out on a limb.
0:54:24 > 0:54:28I think he wants to prove that he is different from everybody else.
0:54:28 > 0:54:30We know he's a good cook, but, frustratingly,
0:54:30 > 0:54:33those two courses didn't quite work for him in this round.
0:54:35 > 0:54:39Richard really pushed himself and was really up against it.
0:54:39 > 0:54:41I loved his tortellini.
0:54:41 > 0:54:46I think the cep filling inside that tortellini was delightful.
0:54:46 > 0:54:48The main course, not without mistake, though.
0:54:48 > 0:54:50The steak itself, slightly chewy.
0:54:50 > 0:54:53The corn puree, a little bit watery.
0:54:53 > 0:54:55Cos he was rushing around.
0:54:55 > 0:54:58Unfortunately, one of these cooks has got to go.
0:54:58 > 0:55:00- Yeah.- Who are you going to say goodbye to?
0:55:04 > 0:55:07I would really love to show them I'm good enough to carry on in the
0:55:07 > 0:55:09competition. If I get to the quarterfinal,
0:55:09 > 0:55:11there's every chance I can kick on.
0:55:12 > 0:55:14I'd love to go all the way, but, like, one thing at a time,
0:55:14 > 0:55:17and if I can get through today, I'll be the happiest man.
0:55:32 > 0:55:33We have made a decision.
0:55:35 > 0:55:37One of you is leaving us.
0:55:41 > 0:55:45Zaleha, Alex,
0:55:45 > 0:55:46very well done, ladies.
0:55:50 > 0:55:51You are quarterfinalists.
0:55:56 > 0:55:57Our third...
0:55:58 > 0:56:01..and last quarterfinalist...
0:56:05 > 0:56:06..is Richard.
0:56:07 > 0:56:10- Jamie, sorry, mate. Good to have met you.- Thanks, guys.
0:56:10 > 0:56:13Thanks very much indeed. Take care. Bye-bye.
0:56:14 > 0:56:16I feel a little bit of regret,
0:56:16 > 0:56:18but I think I possibly could have done slightly better.
0:56:18 > 0:56:22But, you know, everyone's got to have their time to go.
0:56:22 > 0:56:26They were three great cooks to cook with, so, you know,
0:56:26 > 0:56:27I wish them all the best.
0:56:29 > 0:56:32It's huge being a MasterChef quarterfinalist, can't believe it.
0:56:32 > 0:56:35I'm so happy. I was very, very scared.
0:56:35 > 0:56:38I thought I was going home for a second.
0:56:38 > 0:56:40Just unbelievable.
0:56:40 > 0:56:42Feel like it's a really big achievement.
0:56:42 > 0:56:43I'm really proud. I need to...
0:56:43 > 0:56:46Yeah, build my confidence a little bit and try and stay calm.
0:56:48 > 0:56:50I'm just overjoyed. So, so happy.
0:56:50 > 0:56:52It's going to be my husband and my two girls,
0:56:52 > 0:56:55they're going to be the first to know.
0:56:55 > 0:56:56I am ready for more. Bring it on.
0:57:00 > 0:57:03Tomorrow night, it's the quarterfinal.
0:57:03 > 0:57:06And Richard, Zaleha and Alex
0:57:06 > 0:57:13will be joining Louise, James and Jess to fight for their place,
0:57:13 > 0:57:16cooking for one of the country's top restaurant critics.
0:57:20 > 0:57:22This is a pudding that I like and I will remember.