0:00:03 > 0:00:05It's the MasterChef quarterfinal...
0:00:07 > 0:00:10..and the six best amateurs are back.
0:00:12 > 0:00:15Yay! Quarterfinal.
0:00:15 > 0:00:17It is going to be harder, but I'm ready for it.
0:00:18 > 0:00:22It's another level of nerves, excitement, the unknown.
0:00:24 > 0:00:25I want to nail it today.
0:00:25 > 0:00:27I am a perfectionist.
0:00:27 > 0:00:29Plenty more to give, definitely.
0:00:33 > 0:00:36Tonight, they will face just one challenge -
0:00:36 > 0:00:39to cook an exceptional dish from a brief set
0:00:39 > 0:00:43by renowned restaurant critic William Sitwell.
0:00:44 > 0:00:48We started the week with 14 cooks, we have now got our best six.
0:00:48 > 0:00:51Today is all about sweet, sticky desserts.
0:00:51 > 0:00:53It couldn't get any better!
0:00:53 > 0:00:56Tell you what, it's going to be a sugar rush.
0:01:17 > 0:01:20Welcome back. Very good to see you.
0:01:20 > 0:01:23You cooked really well to get here.
0:01:23 > 0:01:26Now you're going to have to cook even better to stay here.
0:01:28 > 0:01:34You have been set a brief to make a pudding using either spice or booze.
0:01:36 > 0:01:39That brief was set by none other
0:01:39 > 0:01:43than food writer and restaurant critic
0:01:43 > 0:01:45William Sitwell.
0:01:45 > 0:01:49He's going to be tasting your dessert and he'll be helping us
0:01:49 > 0:01:51make a decision.
0:01:52 > 0:01:54You have just 90 minutes, ladies and gentlemen.
0:01:54 > 0:01:58At the end of this, the best cooks go through to knockout week.
0:01:58 > 0:01:59Let's cook.
0:02:07 > 0:02:11I really love puddings, and with spice or alcohol,
0:02:11 > 0:02:14you can transform what could be a fairly plain dessert.
0:02:14 > 0:02:17The stumbling block is subtlety,
0:02:17 > 0:02:20because too much spice and you overwhelm the flavours of the fruit.
0:02:20 > 0:02:24Too much alcohol and you just get a whole waft of booziness.
0:02:26 > 0:02:28The amateur cooks, they're passionate people,
0:02:28 > 0:02:30they've got some skills,
0:02:30 > 0:02:32but have they got that subtle touch?
0:02:36 > 0:02:39I think Richard has got great skill. I like his ambition.
0:02:39 > 0:02:43He promises lots, but sometimes doesn't quite deliver.
0:02:43 > 0:02:46I haven't seen him do a dessert yet, but I tell you what it won't be -
0:02:46 > 0:02:47it won't be boring.
0:02:49 > 0:02:52Huge day today. The pressure is high.
0:02:52 > 0:02:53So, I've gone for the spice option.
0:02:54 > 0:02:58Recently, I've been starting to enjoy Middle Eastern food
0:02:58 > 0:03:01and, for me, these are big Middle Eastern flavours.
0:03:02 > 0:03:03Dessert today is what?
0:03:03 > 0:03:09Cardamom, orange and pistachio tart with a cardamom ice cream and then
0:03:09 > 0:03:11some rose and pomegranate salad.
0:03:11 > 0:03:14But I'm also going to put a little bit of saffron just as a bit of
0:03:14 > 0:03:16decoration, but also for that little bit of flavour.
0:03:16 > 0:03:19I've got to really nail it today and get the balance of the spices right.
0:03:23 > 0:03:27Love the fact that there's cardamom going in those tarts from Richard,
0:03:27 > 0:03:29but cardamom is very, very strong.
0:03:29 > 0:03:32We've got rose, which is that flavour of Turkish delight,
0:03:32 > 0:03:35and pomegranate, those seeds which burst into your mouth and are very,
0:03:35 > 0:03:36very sweet.
0:03:37 > 0:03:39I know Richard's got the skill,
0:03:39 > 0:03:42but it's the flavour combinations which concern me right now.
0:03:44 > 0:03:47Zaleha is a very talented cook and I love her
0:03:47 > 0:03:50spice-flavoured food from Malaysia.
0:03:50 > 0:03:52This could be Zaleha's round.
0:03:52 > 0:03:54She's been great with spice so far.
0:03:54 > 0:03:56All she's got to do now is take it from savoury into sweet.
0:03:58 > 0:04:02I have to be really careful with the spice because if it's overpowering,
0:04:02 > 0:04:03it will be bitter.
0:04:03 > 0:04:07But if it's not enough, then it won't meet the brief.
0:04:07 > 0:04:08It's really tricky today.
0:04:08 > 0:04:10I have to make sure I get it right to go through.
0:04:14 > 0:04:15What is your dessert, Zaleha?
0:04:15 > 0:04:18It's going to be Qatari-style date, orange and almond tart.
0:04:18 > 0:04:21So, previously we've seen food from Malaysia.
0:04:21 > 0:04:24- Yeah.- And now we're going to see food from the Middle East?
0:04:24 > 0:04:25- Yeah.- Brilliant!
0:04:25 > 0:04:28I've put four types of spice in it - cloves, cardamom,
0:04:28 > 0:04:31cinnamon and star anise.
0:04:31 > 0:04:34How do you balance those four things? They're big flavours.
0:04:34 > 0:04:37They are big flavours and I just have to reduce my cardamom pods
0:04:37 > 0:04:40because cardamom is the strongest flavour among the spices.
0:04:40 > 0:04:43Zaleha, go pud, go pud.
0:04:43 > 0:04:44Yeah, I'm going to go for it.
0:04:44 > 0:04:45Thank you.
0:04:49 > 0:04:53We have got four spices, with dates and oranges.
0:04:53 > 0:04:56Really risky. But if anybody can balance spice,
0:04:56 > 0:04:58we know that Zaleha can.
0:05:04 > 0:05:08Louise, our Welsh bundle of energy, has delivered big flavours,
0:05:08 > 0:05:12but I'd like it to be a little bit more sophisticated and I want to
0:05:12 > 0:05:15make sure that Louise today is on time.
0:05:15 > 0:05:18I think she's got potential, but that potential has got to be proved.
0:05:21 > 0:05:23Never designed a dish to a brief before.
0:05:23 > 0:05:24But it was really exciting.
0:05:24 > 0:05:28You could let your imagination run away with you a little bit and you
0:05:28 > 0:05:30can really start to open up your ideas.
0:05:33 > 0:05:35Louise, are you cooking with booze or spice?
0:05:35 > 0:05:37Spice. My family...
0:05:37 > 0:05:39Well, my friends and family are going to be so shocked.
0:05:41 > 0:05:46I like a little tipple, but I'm not a big fan of booze in puddings.
0:05:46 > 0:05:49- What are you making?- Apple and stem ginger cakes,
0:05:49 > 0:05:54stem ginger ice cream and a salted, um, apple caramel sauce
0:05:54 > 0:05:56to go over the pudding.
0:05:57 > 0:06:00- What's that?- You!
0:06:00 > 0:06:01What, gingerbread Gregg?
0:06:01 > 0:06:04Yeah, look!
0:06:04 > 0:06:05I'm touched.
0:06:09 > 0:06:11Louise's dessert is all about ginger.
0:06:11 > 0:06:14That sponge has to be light as a feather.
0:06:14 > 0:06:16The gingerbread has got to be crunchy,
0:06:16 > 0:06:17the ice cream's got to be creamy.
0:06:17 > 0:06:20She's given herself so much work to do and we know what Louise is like
0:06:20 > 0:06:22with timings.
0:06:23 > 0:06:2635 minutes gone.
0:06:26 > 0:06:2735 minutes.
0:06:32 > 0:06:35James seems to have a fair amount of technical knowledge for a young guy.
0:06:35 > 0:06:36I like that.
0:06:38 > 0:06:40James has proven himself to be very, very skilful,
0:06:40 > 0:06:42but he's also very ambitious.
0:06:42 > 0:06:45I've not cooked a dessert yet. It's not really a strong point of mine,
0:06:45 > 0:06:47so I'm pushing myself in that kind of sense.
0:06:47 > 0:06:50There's a few tricky technical things that I've got to get right.
0:06:50 > 0:06:52I really have to step up and make sure
0:06:52 > 0:06:54I can cook something really tasty.
0:06:57 > 0:06:59Many people seem to have gone for spice.
0:06:59 > 0:07:02- Yeah.- You seem to have gone for booze.
0:07:02 > 0:07:05Yes. I work in a wine shop. I like my alcohol.
0:07:05 > 0:07:06I cook with it quite a lot,
0:07:06 > 0:07:09so I was quite happy when I saw the booze option come up.
0:07:09 > 0:07:11- What are you making? - I was talking to my dad.
0:07:11 > 0:07:13He makes THE best crumble.
0:07:13 > 0:07:16So I'm taking his crumble and then refining it to my style.
0:07:16 > 0:07:19The crumble's going to be on the bottom as the base and then it's
0:07:19 > 0:07:21going to be some pears on top, poached in a port,
0:07:21 > 0:07:24and then a kind of set custard with a little bit of brandy in there
0:07:24 > 0:07:27- as well.- See, everybody loves a crumble.
0:07:27 > 0:07:29How risky is it to mess around with it?
0:07:29 > 0:07:31Yeah, I realise that now.
0:07:31 > 0:07:33Almost a stupid idea, but I'm going to give it a go.
0:07:37 > 0:07:40James is being really ambitious. He's poaching pears in port.
0:07:40 > 0:07:42The flavour and the colour of the port will go into the pears.
0:07:42 > 0:07:46He's making a blackberry cream, he's making blackberry sherbet.
0:07:46 > 0:07:47If he gets it right, fantastic.
0:07:53 > 0:07:57Alex's classic Portuguese food is really tasty.
0:07:57 > 0:08:00Those little cod fritters were fantastic
0:08:00 > 0:08:03and her pork and clams was absolutely delicious.
0:08:05 > 0:08:09I'm definitely hiding my nerves well in the kitchen.
0:08:09 > 0:08:10It's all inside!
0:08:10 > 0:08:12Inside, I'm, like, screaming.
0:08:12 > 0:08:15I try to kind of keep calm on the exterior.
0:08:19 > 0:08:21Alex, are you going to give us a Portuguese dessert?
0:08:21 > 0:08:23It's got Portuguese booze in it.
0:08:23 > 0:08:27I'm making a cherry liqueur chocolate fondant.
0:08:27 > 0:08:29Have you watched MasterChef over the years?
0:08:29 > 0:08:30I have, yes.
0:08:30 > 0:08:33Have you seen the amount of people that fail with a fondant?
0:08:33 > 0:08:35Yes, I have. It's quite risky.
0:08:35 > 0:08:38I've tried it about six times and twice it's fallen apart
0:08:38 > 0:08:41- on the plate. - Oh.- So it terrifies me, yeah.
0:08:41 > 0:08:45But if it works, it will be amazing, so fingers crossed.
0:08:48 > 0:08:50So we've got sweet,
0:08:50 > 0:08:54thick cherry fondant and then she's taking creme fraiche and mixing it
0:08:54 > 0:08:56with really tart and bitter marmalade.
0:08:56 > 0:08:58It could be wonderful,
0:08:58 > 0:09:01but of course the proof of the fondant is in the turning out.
0:09:06 > 0:09:10Jess has an exciting creative style all of her own. I like that.
0:09:13 > 0:09:17I tell you what, a pudding challenge is made for creative cooks.
0:09:18 > 0:09:21You've got to literally put something out there
0:09:21 > 0:09:23and you are bearing your soul.
0:09:23 > 0:09:24I feel good. I've got good nerves.
0:09:24 > 0:09:28If anything, it just makes me perform better. I'm very focused.
0:09:31 > 0:09:33Your cookery is lovely.
0:09:33 > 0:09:35It also defies convention.
0:09:35 > 0:09:39- That's good to hear!- Is this dessert an invention of yours?
0:09:39 > 0:09:41It's a mixture of things that I really like.
0:09:41 > 0:09:44So I'm doing a ginger and orange treacle tart,
0:09:44 > 0:09:46chai tea latte ice cream,
0:09:46 > 0:09:48with cardamom and vanilla.
0:09:48 > 0:09:51I had my first chai latte about three or four years ago.
0:09:51 > 0:09:54I was like, "Oh, my God, this would be perfect for an ice cream,
0:09:54 > 0:09:55"could you imagine?"
0:09:55 > 0:09:56This means a lot to me.
0:09:56 > 0:10:00This is a once in a lifetime opportunity, so I need to nail it.
0:10:02 > 0:10:07Buttery pastry, please, Jess, lovely soft filling, creamy ice cream, yes,
0:10:07 > 0:10:09please. And just not too much spice.
0:10:12 > 0:10:1415 minutes, ladies and gentlemen.
0:10:14 > 0:10:1715 minutes till pud time.
0:10:19 > 0:10:21I didn't realise the time had gone so quick.
0:10:21 > 0:10:22I need 20 minutes to cook this.
0:10:32 > 0:10:34Whoa, whoa, whoa, what's happened there?
0:10:34 > 0:10:37It's not cooked enough, but I've got another one on reserve.
0:10:37 > 0:10:39Oh! Careful, careful.
0:10:39 > 0:10:41Oh, whoa, whoa, whoa. You've got six minutes.
0:10:41 > 0:10:43- Put it back in the oven again.- OK.
0:10:46 > 0:10:47Five minutes, guys.
0:10:47 > 0:10:48Five minutes left.
0:10:58 > 0:11:00Final 60 seconds.
0:11:00 > 0:11:02That's what you've got.
0:11:14 > 0:11:17That's it, your time is up, stop.
0:11:26 > 0:11:27Mine is a disaster.
0:11:27 > 0:11:29Mine looks like a big lump of dog poo.
0:11:31 > 0:11:36Let me now introduce you to food writer and restaurant critic
0:11:36 > 0:11:38William Sitwell.
0:11:44 > 0:11:46They look scared and it's your fault.
0:11:46 > 0:11:48About right, too.
0:11:50 > 0:11:52Richard, please, up you come.
0:11:59 > 0:12:02Teacher Richard, from Burnley,
0:12:02 > 0:12:06has cooked a cardamom-spiced pistachio and orange tart...
0:12:09 > 0:12:13..with cardamom ice cream, topped with saffron and pistachio...
0:12:15 > 0:12:20..pomegranate, candied rose petals and a pistachio crumb.
0:12:31 > 0:12:33Your timing's gone awry, Richard.
0:12:33 > 0:12:37Your tart is undercooked, the centre is soggy like chewing gum,
0:12:37 > 0:12:38and the pastry itself is burnt
0:12:38 > 0:12:40around the outside and the edges because
0:12:40 > 0:12:42you pumped the heat up and underneath
0:12:42 > 0:12:44isn't quite cooked enough.
0:12:45 > 0:12:48I like the flavour of the saffron with the pomegranate.
0:12:48 > 0:12:49I love the texture of your ice cream,
0:12:49 > 0:12:51again with saffron across the top.
0:12:51 > 0:12:53I'm not getting very much cardamom at all.
0:12:55 > 0:12:57Your ice cream is really nice.
0:12:57 > 0:13:00I can just taste the cardamom at the end.
0:13:00 > 0:13:02I had to look quite hard for it.
0:13:02 > 0:13:06Unfortunately, the tart itself is so dry.
0:13:06 > 0:13:08You know, the main event hasn't worked for me.
0:13:08 > 0:13:11I wouldn't go looking for this, I'm afraid.
0:13:13 > 0:13:16I get a hint of cardamom from your tart,
0:13:16 > 0:13:19but that inside is like a dry mince pie and not great,
0:13:19 > 0:13:21but I kind of get the feeling you knew that.
0:13:24 > 0:13:28Gutted, really. Ruined the execution of the tart.
0:13:28 > 0:13:30I'm so annoyed at myself.
0:13:42 > 0:13:47Fitness instructor Louise has cooked apple and stem ginger cake,
0:13:47 > 0:13:50topped with salted caramel and apple sauce...
0:13:51 > 0:13:53..a gingerbread crumb,
0:13:53 > 0:13:58clotted cream and stem ginger ice cream and gingerbread men.
0:14:02 > 0:14:05For me, the presentation looks like you're trying to produce something
0:14:05 > 0:14:06that has a bit of a restaurant feel to it.
0:14:06 > 0:14:08But then the home cook in you is
0:14:08 > 0:14:12just basically driving a train through all of that.
0:14:22 > 0:14:25Your cake is quite dry and your ice cream is
0:14:25 > 0:14:28a sort of slightly strange texture.
0:14:28 > 0:14:32Having said that, I got this amazing hit of ginger
0:14:32 > 0:14:34and I really like that,
0:14:34 > 0:14:36and it wasn't too overwhelming.
0:14:36 > 0:14:41And then you've got the obvious treat of the caramel coming in to
0:14:41 > 0:14:44slightly temper that, so it's quite a nice,
0:14:44 > 0:14:48wintry pudding that I wouldn't be unhappy to have.
0:14:49 > 0:14:51You've got great flavours of ginger.
0:14:51 > 0:14:53I like the crumb underneath.
0:14:54 > 0:14:58Your prunes and apples should be stewed down so they're lovely and
0:14:58 > 0:15:00soft before they get folded into your sponge mix
0:15:00 > 0:15:02and that'll keep your sponge mix moist.
0:15:02 > 0:15:05Your ginger biscuits are mild with ginger,
0:15:05 > 0:15:09very crispy and rather attractive, in a kind of bald, jolly way(!)
0:15:14 > 0:15:15Relieved, relieved.
0:15:15 > 0:15:20I feel I've justified my previous round and I can hold my head up high
0:15:20 > 0:15:21a little bit more this time.
0:15:32 > 0:15:39Zaleha, from Bristol, has created a date, almond and orange tart,
0:15:39 > 0:15:44spiced with cardamom, cloves, star anise and cinnamon...
0:15:46 > 0:15:49..served with dates filled with cream cheese and pistachio...
0:15:50 > 0:15:55..nutmeg Chantilly cream and an orange butter sauce.
0:15:57 > 0:16:02Well, it's very pretty. There's a whole kind of Eastern journey there.
0:16:02 > 0:16:03I'm looking forward to plunging in.
0:16:14 > 0:16:15The flavours, for me,
0:16:15 > 0:16:19are slightly less subtle than it looked and what I'm getting
0:16:19 > 0:16:22is a lot of sugar, cream, it's a lot of sweetness,
0:16:22 > 0:16:24which is not unpleasant by any means.
0:16:25 > 0:16:29But the unusual thing is, I'm not getting all those different spices.
0:16:31 > 0:16:34I pick up the cloves, I get a hint of star anise,
0:16:34 > 0:16:35I get no cardamom at all.
0:16:36 > 0:16:38Your pastry is very nice.
0:16:38 > 0:16:42I particularly like that cream cheese with the dates.
0:16:42 > 0:16:43I think that's lovely.
0:16:45 > 0:16:50After that, it's very, very sweet and sticky.
0:16:50 > 0:16:52Too sweet and sticky for me to finish it all.
0:16:54 > 0:16:57You're demonstrating lots of skill. Your pastry's absolutely lovely.
0:16:57 > 0:16:59I like your orange sauce a lot.
0:16:59 > 0:17:01But there's a lot on one plate.
0:17:04 > 0:17:06Don't know how to feel.
0:17:06 > 0:17:09Oh. It was too sweet, even for Gregg.
0:17:09 > 0:17:13But they liked my pastry, so I hope that counts.
0:17:13 > 0:17:14Yeah.
0:17:23 > 0:17:28Dental nurse Jess has made orange and ginger treacle tart...
0:17:29 > 0:17:31..with charred orange segments...
0:17:32 > 0:17:37..a spiced chai, cardamom and cinnamon vanilla ice cream,
0:17:37 > 0:17:39and toasted pistachios.
0:17:42 > 0:17:47The outside of the tart here is very, very dark and,
0:17:47 > 0:17:50- many would say, burnt.- Yeah.
0:18:02 > 0:18:06Your ice cream, you really get that wonderful flavour of cardamom and
0:18:06 > 0:18:09cinnamon. I like the stickiness of the inside of the tart.
0:18:09 > 0:18:12Unfortunately, it doesn't have a lot of ginger about it
0:18:12 > 0:18:14and the pastry is really hard.
0:18:15 > 0:18:18Pastry is a very easy thing to get very, very wrong.
0:18:18 > 0:18:22Unfortunately, you've sort of slipped over into that danger zone.
0:18:23 > 0:18:25But nice ice cream.
0:18:25 > 0:18:26Thank you.
0:18:27 > 0:18:29You've got work to do on your pastry.
0:18:29 > 0:18:31I think you've got work to do on your presentation.
0:18:31 > 0:18:33I think your flavours are good.
0:18:35 > 0:18:39Disappointed with my pastry. My pastry was not good.
0:18:39 > 0:18:42I'm just hoping that they can see the potential that I've got.
0:18:52 > 0:18:5624-year-old James has made his take on a pear crumble.
0:18:57 > 0:19:01Cob nut crumble with pears poached in port...
0:19:02 > 0:19:07..served with a set custard infused with apple cider brandy,
0:19:07 > 0:19:11a brandy and blackberry cream mousse, and a blackberry sherbet.
0:19:14 > 0:19:19You know, I do worry when you get a deconstructed pear crumble.
0:19:19 > 0:19:23Problem is, it just looks over-fussy and it doesn't have a kind of
0:19:23 > 0:19:26gorgeous, eat me, warming feeling.
0:19:26 > 0:19:28For me, that's what crumble's about.
0:19:37 > 0:19:41I'm going to ignore the word "crumble" because this is not
0:19:41 > 0:19:43a crumble in any way, shape nor form.
0:19:43 > 0:19:46I like your sherbet. I think that's lovely,
0:19:46 > 0:19:48and it's really good with your cob nut crumble.
0:19:49 > 0:19:52I don't mind your little blackberry mousse on the side.
0:19:53 > 0:19:55But when they all come together, there's very little texture.
0:19:58 > 0:20:00Your pears are a little bit too soft.
0:20:00 > 0:20:04You know, when you poach pears in red wine or port,
0:20:04 > 0:20:06you do it because you want to get that richness,
0:20:06 > 0:20:08so I'm not getting that.
0:20:09 > 0:20:12I have to say, and I'm sticking my neck out here, I really,
0:20:12 > 0:20:16really like that and completely disagree with them.
0:20:16 > 0:20:18I like the rich port in the pear.
0:20:18 > 0:20:23I particularly love that brandy coming out of that cream.
0:20:23 > 0:20:26Do I think you've put together a smashing dessert?
0:20:26 > 0:20:27No, I don't.
0:20:27 > 0:20:31But I think there's some really nice flavours and textures there.
0:20:34 > 0:20:38Feeling gutted. That was a bad idea to give such a well-known dish and
0:20:38 > 0:20:40then to mess about with it.
0:20:40 > 0:20:41And, yeah, it didn't go down too well.
0:20:53 > 0:20:57Alex, from London, has made a chocolate fondant,
0:20:57 > 0:20:58flavoured with Ginjinha,
0:20:58 > 0:21:00a Portuguese cherry liqueur...
0:21:01 > 0:21:04..served with a glazed cherry,
0:21:04 > 0:21:08dark chocolate soil and creme fraiche and orange marmalade.
0:21:11 > 0:21:14- It's collapsed.- It did collapse.
0:21:15 > 0:21:19The thing is, I eat in so many restaurants where, if this came out,
0:21:19 > 0:21:21I would believe it's supposed to look like that.
0:21:21 > 0:21:22- Yeah.- Seriously.
0:21:22 > 0:21:24- OK, we'll go with that. - If you told me,
0:21:24 > 0:21:26"This is a collapsed fondant," I'd go, "Great, yeah."
0:21:37 > 0:21:42It is super-rich, super-deeply dark and chocolaty.
0:21:42 > 0:21:45What I like is that your cherry liqueur that you used
0:21:45 > 0:21:48is in there, and it's subtle.
0:21:48 > 0:21:51This is actually a pudding that I like and I will remember.
0:21:51 > 0:21:53I would order this again.
0:21:53 > 0:21:55I want a collapsed fondant, please.
0:21:57 > 0:21:59It is rich and dark with chocolate.
0:21:59 > 0:22:02I love the fact you've got bitter marmalade and you've got
0:22:02 > 0:22:05sour creme fraiche. So, bitter, sour
0:22:05 > 0:22:07and really, really sweet coming together.
0:22:08 > 0:22:13And whatever the boys say, you didn't want that to collapse.
0:22:13 > 0:22:15As good as it tastes, that's gone wrong.
0:22:16 > 0:22:17But it does taste good.
0:22:20 > 0:22:22I'm disappointed that the fondant collapsed,
0:22:22 > 0:22:25but I'm really pleased that they liked the flavours.
0:22:25 > 0:22:28So, yeah, maybe I should have said it was a deconstructed fondant!
0:22:32 > 0:22:36We have to make a decision about who stays and who goes.
0:22:36 > 0:22:38Ladies and gentlemen, thanks very much indeed.
0:22:44 > 0:22:46I thought my brief would be challenging.
0:22:46 > 0:22:48I didn't think it would be that challenging.
0:22:48 > 0:22:51I think it proves that making pastry is a very, very tough skill.
0:22:51 > 0:22:53Great brief, as always.
0:22:53 > 0:22:55Great judging, as always.
0:22:55 > 0:22:56Thank you.
0:23:01 > 0:23:03In the room today, there was lots of skill on show.
0:23:03 > 0:23:05Huge amounts of ambition.
0:23:05 > 0:23:09Lots of creativity, but some ups and downs.
0:23:09 > 0:23:11Out of all the desserts today,
0:23:11 > 0:23:14which one of those would I order on a menu right now?
0:23:14 > 0:23:15I think I would have to go to Louise.
0:23:15 > 0:23:20- Yeah, I agree.- Loads and loads and loads of ginger in there,
0:23:20 > 0:23:22really comforting, really warming.
0:23:22 > 0:23:25Listen, Louise is not the finished article,
0:23:25 > 0:23:28but there are good enough foundations to build on.
0:23:29 > 0:23:33The nicest thing from Richard today was his cardamom ice cream.
0:23:33 > 0:23:37The tart wasn't cooked properly. The tart centre was still all squishy.
0:23:37 > 0:23:41Richard got his timings wrong today, and he's done it before.
0:23:41 > 0:23:43I don't know if I've done enough.
0:23:43 > 0:23:46If I'm not going home, then it'll be very close.
0:23:48 > 0:23:50Zaleha, she had some nice ideas.
0:23:50 > 0:23:53Her pastry was well cooked.
0:23:53 > 0:23:56Those dates with the cream cheese I really liked.
0:23:56 > 0:23:59There were little hints of cloves, there was a little bit of cinnamon,
0:23:59 > 0:24:02but the sauce across the top made the whole thing very, very sweet.
0:24:03 > 0:24:06The competition is really stiff at the moment.
0:24:06 > 0:24:08I hope I will get through.
0:24:08 > 0:24:09I live in hope.
0:24:12 > 0:24:15Jess's tart was burnt.
0:24:15 > 0:24:16The top of it was very, very hard.
0:24:16 > 0:24:19The pastry was really, really tough.
0:24:19 > 0:24:24However, her chai tea ice cream was creamy and yummy.
0:24:24 > 0:24:25It means so much to me.
0:24:26 > 0:24:30It makes you sort of think, if I had just got that right,
0:24:30 > 0:24:33that could have been - sorry - me getting through to the next bit.
0:24:35 > 0:24:37Alex is divisive, that's for sure.
0:24:37 > 0:24:38I really liked it.
0:24:38 > 0:24:40It tasted of cherries and cherry liqueur.
0:24:40 > 0:24:45Yeah, I agree with you. Alex's dessert tasted good, but it failed.
0:24:45 > 0:24:47We can't say it was a collapsed fondant,
0:24:47 > 0:24:49as if that's a type of fondant.
0:24:49 > 0:24:53- It isn't.- Overall, my feedback was OK,
0:24:53 > 0:24:56but nothing in this life is certain, so we'll just have to wait and see.
0:24:58 > 0:25:02I had to try and take it out of my mind that James was talking about
0:25:02 > 0:25:05making a crumble. I didn't think it was a very good dessert,
0:25:05 > 0:25:07but you loved it.
0:25:07 > 0:25:12It wasn't a crumble, but he did have nice flavours and textures.
0:25:12 > 0:25:16My insides are pumping like crazy. I'm very nervous.
0:25:16 > 0:25:19It was one bad dish and I hope it hasn't cost me.
0:25:24 > 0:25:28You and I believe that Louise goes straight through to knockout week.
0:25:28 > 0:25:31Who else do you believe has what it takes?
0:25:31 > 0:25:35I think it's one of those frustrating judging days,
0:25:35 > 0:25:37where nobody covered themselves in glory
0:25:37 > 0:25:40and nobody dumped themselves out the competition either.
0:25:54 > 0:25:57Quite a few of you absolutely divided us.
0:25:58 > 0:26:01We are going to take four of you through
0:26:01 > 0:26:03and two of you, unfortunately,
0:26:03 > 0:26:04are leaving us.
0:26:05 > 0:26:09First contestant going through to knockout week...
0:26:12 > 0:26:13..is Louise.
0:26:15 > 0:26:16Congratulations.
0:26:16 > 0:26:19- Thank you.- Congratulations.
0:26:19 > 0:26:23The second contestant going through to knockout week...
0:26:29 > 0:26:30..is Zaleha.
0:26:34 > 0:26:37The third contestant
0:26:37 > 0:26:38going through...
0:26:41 > 0:26:42..is Alex.
0:26:46 > 0:26:48One place left.
0:26:49 > 0:26:52The fourth contestant going through...
0:26:55 > 0:26:56..is James.
0:26:57 > 0:26:59Congratulations, James.
0:27:01 > 0:27:04Richard, Jess, thank you very much.
0:27:04 > 0:27:05Thanks very much, guys.
0:27:10 > 0:27:12Gutted to be leaving at this point.
0:27:12 > 0:27:14But do you know what? I made a massive mistake.
0:27:14 > 0:27:16Cooking is still going to be in my life -
0:27:16 > 0:27:19I just won't have John and Gregg looking over my shoulder.
0:27:19 > 0:27:22I was expecting to go, but just hearing it is horrible.
0:27:22 > 0:27:25It has been really good fun. I'll look back on it with fond memories,
0:27:25 > 0:27:26I'm sure I will.
0:27:36 > 0:27:38All a bit up in the air at the moment.
0:27:38 > 0:27:41But, yeah, just very, very pleased that I've got through.
0:27:42 > 0:27:44I don't quite know what's happened, but I'm here.
0:27:44 > 0:27:47It was a really tough challenge, so I'm really, really happy.
0:27:48 > 0:27:51I am so excited, elated, jolly,
0:27:51 > 0:27:54everything in the dictionary that says "happy".
0:27:56 > 0:27:59I'm just so excited, I can't believe it.
0:27:59 > 0:28:01This is just the start, isn't it?
0:28:01 > 0:28:02Keep practising, I suppose!
0:28:04 > 0:28:05You have got a place in knockout week.
0:28:05 > 0:28:07Yay!
0:28:07 > 0:28:08Congratulations, fantastic.
0:28:08 > 0:28:09Well done.
0:28:15 > 0:28:21Next week, seven new cooks battle it out for a place in the quarterfinal.
0:28:22 > 0:28:23Trying not go blank.
0:28:23 > 0:28:25I'm all right, I think.
0:28:26 > 0:28:28Come on. Cook!
0:28:29 > 0:28:30Cook!
0:28:31 > 0:28:33Go, go, go, go, go!
0:28:34 > 0:28:37It's possibly the best plate of food I've eaten at this table.