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 > 0:00:21This is a gastronomic triumph.
0:00:23 > 0:00:27Only the best will make it through to the final challenges.
0:00:27 > 0:00:30Please, quick, come on, guys.
0:00:30 > 0:00:32It looks absolutely stunning.
0:00:32 > 0:00:35All different people from all walks of life -
0:00:35 > 0:00:38but they have one burning ambition.
0:00:38 > 0:00:41Sharpen the knives, it's MasterChef time.
0:00:49 > 0:00:53These seven home cooks all think they've got what it takes
0:00:53 > 0:00:56to become MasterChef champion -
0:00:56 > 0:00:58but at the end of today's heat,
0:00:58 > 0:01:02only three will make it through to Friday's quarterfinal.
0:01:05 > 0:01:10In the MasterChef kitchen, I feel like I might be a little bit crazy.
0:01:10 > 0:01:13I might talk a little bit more than actually cook.
0:01:14 > 0:01:17So I live with a flatmate at the moment,
0:01:17 > 0:01:18so he's the lucky one.
0:01:18 > 0:01:20He gets to sample all my dishes.
0:01:22 > 0:01:24I'm looking forward to cooking for John and Gregg,
0:01:24 > 0:01:27to be honest - I don't really fear cooking for anybody,
0:01:27 > 0:01:29because I can cook.
0:01:44 > 0:01:48A very warm welcome to the MasterChef kitchen.
0:01:48 > 0:01:52You are here, I'm guessing, because you love to cook
0:01:52 > 0:01:55and you have a burning ambition to get better and better.
0:01:56 > 0:02:00This, your first challenge, is the market test.
0:02:00 > 0:02:04We want you to cook for us one great plate of food.
0:02:04 > 0:02:07Choose wisely, there's some great ingredients in there -
0:02:07 > 0:02:09and play to your strengths.
0:02:11 > 0:02:12Ladies and gentlemen...
0:02:12 > 0:02:16ten minutes to choose your ingredients, off you go.
0:02:21 > 0:02:24Today's market ingredients include venison...
0:02:25 > 0:02:28..chicken, Parma ham...
0:02:30 > 0:02:33..sea bream and pollock.
0:02:35 > 0:02:37There's also a range of cheeses...
0:02:38 > 0:02:40..nuts, grains and pulses...
0:02:42 > 0:02:45..and a selection of fruit and vegetables.
0:02:47 > 0:02:50I'm trying not to go blank.
0:02:50 > 0:02:51I'm all right, I think.
0:02:55 > 0:02:57Fish is something I really love to cook,
0:02:57 > 0:02:59so it made sense for me to go straight to the fish.
0:03:02 > 0:03:05For me, this is one of the most exciting parts of the competition,
0:03:05 > 0:03:08because this is where we get a glimpse of our cooks' potential.
0:03:10 > 0:03:13They've only got one opportunity to impress.
0:03:13 > 0:03:14They can cook anything they want.
0:03:17 > 0:03:20It's not like going to the supermarket
0:03:20 > 0:03:21and having a load of time.
0:03:21 > 0:03:23It's a bit nerve-racking.
0:03:28 > 0:03:31Ladies and gentlemen, one hour and ten minutes.
0:03:31 > 0:03:33At the end of this, three of you are leaving us.
0:03:38 > 0:03:39Let's cook.
0:03:46 > 0:03:49Oh! These weigh a tonne!
0:03:51 > 0:03:5727-year-old George is from Bristol and works in IT recruitment.
0:03:57 > 0:04:00So, I'm at MasterChef because it's something I've always wanted to do,
0:04:00 > 0:04:05but really my sister's been nagging me since I can't remember, really.
0:04:05 > 0:04:07She's always thought I was a pretty good cook.
0:04:07 > 0:04:11Your bench looks tidy. It almost looks professional.
0:04:11 > 0:04:13How much cooking do you do, George?
0:04:13 > 0:04:17Not enough. Not as much as I want to, but as much as I possibly can.
0:04:17 > 0:04:20I guess my main passion is Cypriot food.
0:04:20 > 0:04:24My old man's Greek Cypriot, so I take a lot of inspiration from him.
0:04:24 > 0:04:26And what does Dad think of you coming on here?
0:04:26 > 0:04:29Very proud - but he keeps on telling me not to screw it up,
0:04:29 > 0:04:31so, no pressure.
0:04:31 > 0:04:33What are you going to make for us?
0:04:33 > 0:04:36So, I'm going to do a pan-roasted piece of pollock
0:04:36 > 0:04:39served on samphire, celeriac puree, with some girolles,
0:04:39 > 0:04:42tarragon dressing and some braised fennel, as well.
0:04:47 > 0:04:49George's dish sounds great.
0:04:49 > 0:04:51Crispy skin on the fish, the fish cooked beautifully.
0:04:51 > 0:04:53Fish and mushrooms, fantastic -
0:04:53 > 0:04:56but then we've got fennel on top of that, and samphire.
0:04:56 > 0:04:58I wonder if there's one thing too many.
0:05:00 > 0:05:0529-year-old Kate lives in Cornwall with her husband,
0:05:05 > 0:05:08two daughters and six hens.
0:05:08 > 0:05:12I've just been cooking like an absolute lunatic.
0:05:12 > 0:05:16My girls have already been commenting on how much I'm cooking
0:05:16 > 0:05:17and making them taste things!
0:05:17 > 0:05:20So, yeah, it's a big deal for me, and I'm very excited.
0:05:24 > 0:05:28- What are you making? - I'm making a slight variation
0:05:28 > 0:05:32on my dad's ghormeh sabzi, which is an Iranian stew
0:05:32 > 0:05:36with fresh herbs, kidney beans and lime,
0:05:36 > 0:05:38and, traditionally, lamb.
0:05:38 > 0:05:40So, I'm going to do it with some venison.
0:05:40 > 0:05:42Have you ever cooked this dish with anything else but lamb?
0:05:42 > 0:05:45- No.- Ooh.
0:05:49 > 0:05:52Kate's bench smells amazing.
0:05:52 > 0:05:55However, the spinach and herb stew can't be overcooked
0:05:55 > 0:05:59and taste like mulch, it's got to be really well seasoned and delicious.
0:05:59 > 0:06:03The venison has to be soft and still pink and not dry and overcooked.
0:06:03 > 0:06:06Exciting food from Kate - but food we've never seen before.
0:06:09 > 0:06:11A lifelong Manchester City fan,
0:06:11 > 0:06:1456-year-old Chris is a grandfather of four.
0:06:16 > 0:06:19I've got a galley kitchen, so it's quite narrow.
0:06:19 > 0:06:21People, when they walk into the kitchen,
0:06:21 > 0:06:24seem to think that's the best place to stop and talk.
0:06:24 > 0:06:27That frustrates me greatly.
0:06:27 > 0:06:30I like to be in my own zone.
0:06:30 > 0:06:32Mither me at your peril.
0:06:33 > 0:06:35Chris, you're chopping an onion like a pro!
0:06:35 > 0:06:38- Am I really?- Yeah. How much cooking do you do?
0:06:38 > 0:06:41I do all the cooking. My wife can burn water!
0:06:42 > 0:06:43What are you making for us, Chris?
0:06:43 > 0:06:46We're doing char-grilled polenta with cabbage
0:06:46 > 0:06:49stuffed with vegetables and some golden raisins,
0:06:49 > 0:06:51a little bit of bread.
0:06:51 > 0:06:53I was a greengrocer - love people that cook veg.
0:06:53 > 0:06:55- Good luck.- Thank you very much.
0:06:58 > 0:07:02A stuffed cabbage leaf, classic French, is called a chou farci.
0:07:03 > 0:07:05It's usually made with a mixture of mincemeat
0:07:05 > 0:07:07which has been flavoured very well,
0:07:07 > 0:07:11then it's cooked using a tomato sauce or something similar.
0:07:11 > 0:07:16Instead, Chris has got a parcel full of vegetables, golden raisins,
0:07:16 > 0:07:21carrots, celery, cabbage, Parmesan cheese and char-grilled polenta.
0:07:22 > 0:07:26I don't know. We may be in for a culinary discovery.
0:07:28 > 0:07:31You've had 30 minutes. 30 minutes gone.
0:07:31 > 0:07:35Former A-level theatre studies teacher Aimee
0:07:35 > 0:07:39would like to open a tapas-style restaurant.
0:07:39 > 0:07:40I think I'll be quite composed.
0:07:40 > 0:07:44I'm hoping that my game face will kick in.
0:07:44 > 0:07:46I come from a drama background,
0:07:46 > 0:07:48and I'm quite good at putting on a brave front
0:07:48 > 0:07:51even when, you know, inside I'm pretty nervous.
0:07:53 > 0:07:54I don't know what to make of Aimee just yet,
0:07:54 > 0:07:56but I think she's up for a bit of a challenge.
0:07:56 > 0:07:58She's doing us a piece of pan-fried pollock,
0:07:58 > 0:08:01she's got some potatoes, some radishes, some crispy ham,
0:08:01 > 0:08:04and she's serving the whole lot with some samphire and some aioli.
0:08:07 > 0:08:10That fish is going to have to be fall-apart, translucent
0:08:10 > 0:08:12and absolutely wonderful.
0:08:15 > 0:08:17What part does food play in your life?
0:08:17 > 0:08:20Food is my passion.
0:08:20 > 0:08:23So, it's when I've had a really stressful day, which is most days,
0:08:23 > 0:08:27once I've got my 20-month-old daughter to bed
0:08:27 > 0:08:28I escape to my stove,
0:08:28 > 0:08:31and it's just, you know, a couple of hours for me, really.
0:08:37 > 0:08:4034-year-old estate agent Gaurav cooks at home
0:08:40 > 0:08:43for his wife and two-year-old daughter.
0:08:43 > 0:08:46I find cooking very therapeutic.
0:08:46 > 0:08:48It's my chill-out time.
0:08:49 > 0:08:53I don't know whether the MasterChef kitchen's going to be therapeutic,
0:08:53 > 0:08:56but, you know, at home it's therapeutic, for sure!
0:09:00 > 0:09:01What're you making now?
0:09:01 > 0:09:05It's basically a celeriac puree with the venison,
0:09:05 > 0:09:10bok choi and a red wine spiced reduction.
0:09:10 > 0:09:14There's a little bit of star anise,
0:09:14 > 0:09:19a little bit of cinnamon, and some mushrooms, as well, to go with that.
0:09:19 > 0:09:21Interesting mix of ingredients.
0:09:21 > 0:09:23- Fingers crossed, right?- Thank you.
0:09:26 > 0:09:29What Gaurav's got to do is make sure his venison's cooked properly,
0:09:29 > 0:09:31his celeriac puree's lovely and creamy,
0:09:31 > 0:09:33his red wine sauce is sticky,
0:09:33 > 0:09:35and you can taste the spice he's promising.
0:09:36 > 0:09:38Guys, you've got 20 minutes left.
0:09:42 > 0:09:4554-year-old Mary is from Coventry.
0:09:46 > 0:09:49At my job, I do the admin side of our business -
0:09:49 > 0:09:51but I don't do as much as I used to, now,
0:09:51 > 0:09:52because what I like doing the best
0:09:52 > 0:09:56is looking after my granddaughter, Lola.
0:09:56 > 0:09:59She just relies on me for chocolate buttons.
0:09:59 > 0:10:02- SHE LAUGHS - She doesn't really eat my food much!
0:10:04 > 0:10:06Mary's got a breast of chicken.
0:10:06 > 0:10:09Underneath the skin she's stuffed lots and lots of chopped ham
0:10:09 > 0:10:10and loads and loads of garlic,
0:10:10 > 0:10:12and cooked the whole thing so the skin's crispy
0:10:12 > 0:10:13and it's very, very buttery.
0:10:13 > 0:10:15She's serving it with the crowd-pleasing roast potatoes,
0:10:15 > 0:10:17which look as crispy as you like,
0:10:17 > 0:10:19some buttered carrots and a chicken sauce.
0:10:19 > 0:10:20It could be really delicious.
0:10:20 > 0:10:22I just hope, with everybody else's cooking,
0:10:22 > 0:10:24it's going to be enough to get her through.
0:10:26 > 0:10:29- What's your style? - Probably home cooking.
0:10:29 > 0:10:32I've got a stone bake oven, I love cooking in that outside -
0:10:32 > 0:10:36I've got a fire pit, I love setting fire to meat and stuff like that.
0:10:36 > 0:10:39I love cooking for people because it brings the family together,
0:10:39 > 0:10:42and I like them telling me it's good, as well.
0:10:44 > 0:10:47Sarah grew up on a farm in Harrogate
0:10:47 > 0:10:50and used to help her dad milking the cows.
0:10:50 > 0:10:54I would like to say I'm a methodical cook.
0:10:54 > 0:10:55CLATTERING
0:10:55 > 0:10:59However my boyfriend would say otherwise, as would my sister.
0:10:59 > 0:11:01They'd say I'm really, really stressy,
0:11:01 > 0:11:03don't like anyone else in the kitchen -
0:11:03 > 0:11:05which is also true, as well,
0:11:05 > 0:11:09because when I'm cooking I literally want to be the only one cooking.
0:11:12 > 0:11:15I am making a white chocolate and raspberry brownie
0:11:15 > 0:11:18with pistachio brittle, a lime meringue,
0:11:18 > 0:11:21like, mini ones, and then a raspberry coulis.
0:11:21 > 0:11:24- Fabulous!- Hopefully you like it.
0:11:24 > 0:11:25What's your job?
0:11:25 > 0:11:28I'm currently training to be a primary school teacher.
0:11:28 > 0:11:30I was in the military beforehand, so...
0:11:30 > 0:11:32In what capacity were you part of the military?
0:11:32 > 0:11:33I was in the military police.
0:11:33 > 0:11:35- Did you do any tours?- Yes, I did.
0:11:35 > 0:11:38The Falkland Islands and Afghanistan,
0:11:38 > 0:11:42and then I served in Cyprus for just short of a year, as well, so...
0:11:42 > 0:11:45Being the only pud maker in the room, I wish you luck.
0:11:45 > 0:11:48Thank you very much. Absolutely no pressure at all!
0:11:53 > 0:11:56A great brownie puffs up as it cooks,
0:11:56 > 0:12:00and the outside is lovely and crispy and stodgy.
0:12:00 > 0:12:01That's the whole idea of a brownie.
0:12:03 > 0:12:04I don't want a cake, I want a brownie.
0:12:07 > 0:12:09Ladies and gentlemen, you have just ten minutes.
0:12:15 > 0:12:18In control. Just about ready to go to plate, so...
0:12:25 > 0:12:2860 seconds.
0:12:28 > 0:12:29Panic, panic, panic!
0:12:34 > 0:12:36Quick, quick, quick, quick, quick, quick!
0:12:36 > 0:12:39That's it! Stop. Time's up.
0:12:43 > 0:12:45Let's see yours, where's yours?
0:12:45 > 0:12:46Oh!
0:12:46 > 0:12:48I had loads of time, and then I didn't have any time at all.
0:12:48 > 0:12:51- It's so hard to know how it's gone, don't you find?- Yeah.
0:12:51 > 0:12:53Look how amazing everyone's looks.
0:12:53 > 0:12:55Oh, my God. Whose is that one?!
0:12:56 > 0:12:58Chris. Please, come and join us.
0:13:01 > 0:13:04First up is photographer Chris.
0:13:04 > 0:13:10He's serving a cabbage leaf filled with carrot, fennel, golden raisins,
0:13:10 > 0:13:13breadcrumbs, thyme and parsley,
0:13:13 > 0:13:16on a bed of polenta with chopped tomatoes
0:13:16 > 0:13:18and a beef and red wine sauce.
0:13:28 > 0:13:32It is very unexpected, it's very individual,
0:13:32 > 0:13:34and, for me, it's very delicious.
0:13:35 > 0:13:37Inside your stuffed cabbage leaf
0:13:37 > 0:13:40is a lovely array of very well seasoned vegetables,
0:13:40 > 0:13:44and your rich beefy sauce around the outside I really like.
0:13:46 > 0:13:48I'm not convinced.
0:13:48 > 0:13:50The cabbage leaf is well cooked, so are the vegetables,
0:13:50 > 0:13:54but the sweetness of tomato and the sweetness of raisins,
0:13:54 > 0:14:00really sweet dried fruit, against polenta and a red wine sauce...
0:14:00 > 0:14:02That sweetness seems out of place to me.
0:14:06 > 0:14:08Oh, God, it's scary.
0:14:08 > 0:14:11I think I might have just overdone the garnish,
0:14:11 > 0:14:14but, you know, that's the way it is.
0:14:18 > 0:14:24Aimee has made pan-roasted pollock topped with julienne potatoes
0:14:24 > 0:14:27and is serving it with green beans,
0:14:27 > 0:14:31aioli, samphire, radish and crispy ham.
0:14:41 > 0:14:44You've got some very, very good flavour combinations on there.
0:14:44 > 0:14:48The saltiness and crispiness of that ham is lovely...
0:14:48 > 0:14:52..but the fish is slightly overcooked, the skin isn't crispy,
0:14:52 > 0:14:56and I don't think you can crisp it up, so get rid of it -
0:14:56 > 0:15:02and there just is not enough chips, beans, aioli and ham.
0:15:04 > 0:15:07Your aioli is seasoned absolutely beautifully, I love it.
0:15:07 > 0:15:09It's strong with garlic, it's lovely and creamy,
0:15:09 > 0:15:12and it goes really nicely with the bits around the plate -
0:15:12 > 0:15:15but right now, I'm sad to say, your fish is overcooked,
0:15:15 > 0:15:17and I want a lot more of your good bits.
0:15:21 > 0:15:24I would serve that again, it's just, you know,
0:15:24 > 0:15:27I would probably think about serving it in a very different way.
0:15:28 > 0:15:29Dear me.
0:15:34 > 0:15:39Estate agent Gaurav has made pan-roasted venison
0:15:39 > 0:15:42with a celeriac mash, bok choi,
0:15:42 > 0:15:47shiitake and girolle mushrooms, served with a red wine sauce.
0:15:59 > 0:16:01I would prefer the venison a little more cooked.
0:16:01 > 0:16:05There's one bit here that just looks raw.
0:16:05 > 0:16:08You've got a girolle mushroom, which is a delicate little mushroom,
0:16:08 > 0:16:10and you've got a shiitake mushroom that almost beefy.
0:16:10 > 0:16:14The bok choi, when you bite into it it releases a load of juice.
0:16:14 > 0:16:17Well, that juice is washing away flavour.
0:16:20 > 0:16:22Your venison is undercooked, in my opinion.
0:16:22 > 0:16:25Your celeriac puree needs to be a lot finer.
0:16:25 > 0:16:28I was really excited about your sauce,
0:16:28 > 0:16:31cos you promised me the flavours of spice and star anise,
0:16:31 > 0:16:34and there is that wonderful aniseed in the background,
0:16:34 > 0:16:35but I'd like a lot more of it.
0:16:39 > 0:16:41I can smash that dish,
0:16:41 > 0:16:45as in, like, I can make it really, really, really, really good,
0:16:45 > 0:16:46but, you know...
0:16:46 > 0:16:49Oh, well, what can you do? Let's see.
0:16:52 > 0:16:5727-year-old George has cooked pan-roasted pollock
0:16:57 > 0:16:59on a celeriac puree
0:16:59 > 0:17:03with braised fennel, girolles pickled in lemon juice,
0:17:03 > 0:17:05samphire and a tarragon dressing.
0:17:19 > 0:17:23I like the butteriness of the fish. It's salty...
0:17:23 > 0:17:29..but those mushrooms taste like they've been kept in a pickling jar.
0:17:29 > 0:17:30They're far too sharp.
0:17:30 > 0:17:32It's too sharp for the mushroom
0:17:32 > 0:17:35and it's also too sharp for the rest of the dish.
0:17:37 > 0:17:38What I like is your use of tarragon.
0:17:38 > 0:17:42With the samphire and the butter, it's really, really lovely.
0:17:42 > 0:17:46Your fennel, the bit without the core that's still left inside it,
0:17:46 > 0:17:48is lovely and soft and goes really, really nicely
0:17:48 > 0:17:51with your very, very creamy celeriac puree.
0:17:51 > 0:17:53I think there's decent promise,
0:17:53 > 0:17:55but there's definitely mistakes on this plate.
0:17:58 > 0:18:00When I was cooking my dish I thought this is looking all right,
0:18:00 > 0:18:02the dish is good.
0:18:02 > 0:18:04Maybe I took my eye off the ball a little bit.
0:18:06 > 0:18:07Brutal.
0:18:14 > 0:18:18Mum of two Kate is serving pan-roasted venison
0:18:18 > 0:18:24on an Iranian stew of kidney beans, spinach, coriander,
0:18:24 > 0:18:25fenugreek and lime...
0:18:27 > 0:18:33..with a salad of cucumber, tomato, red onion, mint and honey,
0:18:33 > 0:18:37creme fraiche dressed cucumber topped with lemon zest,
0:18:37 > 0:18:38and saffron rice.
0:18:48 > 0:18:50That salad was the first thing I tasted.
0:18:50 > 0:18:52I've got the freshness of mint
0:18:52 > 0:18:54and the mildest sweet undercurrent of honey,
0:18:54 > 0:18:57which is absolutely delicious.
0:18:57 > 0:19:00Then I eat a bit of the meat, which is beautifully tender,
0:19:00 > 0:19:06and then I get stuck into that bean, herb, fenugreek and lime,
0:19:06 > 0:19:09which is just stunning. These flavours are new to me.
0:19:09 > 0:19:11That is a delight.
0:19:14 > 0:19:16The rice is beautifully cooked and soft,
0:19:16 > 0:19:18but yet there's a little tiny bit of saffron across the top.
0:19:18 > 0:19:20There's a lovely sharpness of your bean stew.
0:19:20 > 0:19:22Your venison is actually taking the place of the lamb,
0:19:22 > 0:19:25cos it tastes like lamb - how you've done that I'm not quite sure.
0:19:25 > 0:19:27Everything goes really nicely together.
0:19:27 > 0:19:28Fantastic, Kate.
0:19:33 > 0:19:35I'm obviously completely delighted.
0:19:35 > 0:19:39I just feel a bit shellshocked, actually, to be honest.
0:19:43 > 0:19:47Company administrator Mary has made roast chicken breast
0:19:47 > 0:19:50stuffed with shallots, garlic and Parma ham,
0:19:50 > 0:19:53topped with mushrooms and sage,
0:19:53 > 0:19:59served with carrots, roast potatoes and a Madeira and chicken sauce.
0:20:10 > 0:20:14Mary, it's not a great looking dish.
0:20:14 > 0:20:17However, you can cook.
0:20:17 > 0:20:19Those potatoes are soft in the middle,
0:20:19 > 0:20:21they are crispy on the outside.
0:20:21 > 0:20:23There is a perfect shine across your sauce.
0:20:23 > 0:20:26The skin of your chicken is crispy on the outside,
0:20:26 > 0:20:29it's beautifully moist in the middle
0:20:29 > 0:20:32and it's got a lovely saltiness of ham.
0:20:32 > 0:20:35- That is lovely.- Thank you.
0:20:35 > 0:20:36Your dish needs a bit of polish.
0:20:36 > 0:20:38It is the diamond in the rough.
0:20:38 > 0:20:41It's probably a three carrot diamond rather than an 18-carat diamond!
0:20:41 > 0:20:44But it's good. It's good, good food.
0:20:50 > 0:20:52I'm feeling really, really good.
0:20:52 > 0:20:55I love the fact that I put three carrots on the plate.
0:20:55 > 0:20:58My plates are usually absolutely massive, piled high,
0:20:58 > 0:21:00so it's very elegant and small for me.
0:21:04 > 0:21:08Finally, trainee primary school teacher Sarah
0:21:08 > 0:21:11has made a white chocolate and raspberry brownie
0:21:11 > 0:21:14topped with crushed pistachios,
0:21:14 > 0:21:16a pistachio nut brittle
0:21:16 > 0:21:20and lime meringues with a raspberry coulis.
0:21:31 > 0:21:34I love your raspberry coulis, I think it's delicious,
0:21:34 > 0:21:36and I really like your brittle.
0:21:36 > 0:21:38Your brownie...
0:21:38 > 0:21:40It's a cake - and the reason for that
0:21:40 > 0:21:43is that you've got raspberries in there,
0:21:43 > 0:21:46and very thick white chocolate with lots of sugar.
0:21:46 > 0:21:48And that's making the whole thing very, very dense.
0:21:51 > 0:21:53I like it.
0:21:53 > 0:21:56That is not a bad brownie.
0:21:56 > 0:21:58It could be a little bit more moist,
0:21:58 > 0:22:01and your meringues could be a little bit lighter.
0:22:01 > 0:22:05However, I think that's a brave and pretty accomplished delivery.
0:22:10 > 0:22:13I was sweating up there.
0:22:14 > 0:22:17I was happy apart from the few errors...
0:22:17 > 0:22:20..but, you know, that's life.
0:22:24 > 0:22:26We've had a great day, I think we've eaten very well.
0:22:26 > 0:22:28What that does mean is a tough decision.
0:22:33 > 0:22:38I think we've got two ladies who are just brilliant cooks.
0:22:38 > 0:22:41Kate may not just be the standout cook of this round,
0:22:41 > 0:22:44she may be one of the standout cooks in the competition,
0:22:44 > 0:22:47because that Iranian food she cooked for us, John,
0:22:47 > 0:22:49was an absolute delight.
0:22:49 > 0:22:52I love Kate's food, and I hope she's got more up her sleeve.
0:22:52 > 0:22:53Kate goes through to the next round.
0:22:53 > 0:22:56Next person, and you and I loved her, is Mary.
0:22:56 > 0:22:59When Mary brought the dish up I thought, "Really?"
0:22:59 > 0:23:01It looks a little bit amateurish.
0:23:01 > 0:23:03Its flavours were far from amateurish,
0:23:03 > 0:23:05its textures were far from amateurish.
0:23:05 > 0:23:07That is good food.
0:23:07 > 0:23:09There were quite a few issues with Gaurav's dish.
0:23:10 > 0:23:13Venison is not cooked enough.
0:23:13 > 0:23:16Bok choi not quite at home in that dish.
0:23:16 > 0:23:18I think it was a great idea,
0:23:18 > 0:23:21unfortunately the delivery let the whole dish down.
0:23:21 > 0:23:24For me, I think Gaurav is off the pace.
0:23:24 > 0:23:26Chris' invention intrigues me.
0:23:26 > 0:23:31Cabbage and beef sauce, soft polenta with vegetables.
0:23:31 > 0:23:34I really liked it, you were not quite so enamoured.
0:23:34 > 0:23:37I'm eating a thick savoury dish with polenta
0:23:37 > 0:23:40and a beefy sauce, and all of a sudden I got a raisin.
0:23:40 > 0:23:43It's like someone's emptied muesli into it.
0:23:43 > 0:23:46Aimee made a really heady, garlic-rich aioli...
0:23:46 > 0:23:48..but the fish was overcooked.
0:23:48 > 0:23:51For me, the jury's out. I don't know.
0:23:51 > 0:23:53George cooked for us a classic dish, really.
0:23:53 > 0:23:56On the whole some tasty, tasty flavours,
0:23:56 > 0:23:57but for some reason or other
0:23:57 > 0:23:59he decided to try and pickle his mushrooms
0:23:59 > 0:24:00so they'd become sour and sharp.
0:24:00 > 0:24:05The problem is, George is a decent cook in a room full of good cooks.
0:24:06 > 0:24:08I'm impressed with Sarah.
0:24:08 > 0:24:12The meringues, although not perfect, were more than edible,
0:24:12 > 0:24:15and we had a decent tasting brownie, and she made a coulis.
0:24:15 > 0:24:18But the brownie was just this stodgy brown chocolate cake,
0:24:18 > 0:24:24because it had white chocolate and raspberries inside a chocolate mix.
0:24:24 > 0:24:26It definitely wasn't my best cooking.
0:24:26 > 0:24:28If I get further on I'd like to show them
0:24:28 > 0:24:32that there's definitely more to me than just a brownie.
0:24:32 > 0:24:36As soon as I came out, it's like you want more.
0:24:36 > 0:24:39It would be amazing to have another opportunity.
0:24:40 > 0:24:43I'd absolutely, dearly love to go through,
0:24:43 > 0:24:45and I think now that I've got my bearings
0:24:45 > 0:24:50I can probably be more confident doing that the second time round.
0:24:50 > 0:24:52I really, really want to go through.
0:24:52 > 0:24:56I've got way much more to show and way much more I can do.
0:25:04 > 0:25:06That was really good cooking.
0:25:06 > 0:25:09It's lovely to taste, it's really tough to judge.
0:25:11 > 0:25:15For us, there were two outstanding cooks today.
0:25:16 > 0:25:18Kate, Mary.
0:25:19 > 0:25:23Congratulations. You two are going straight through to the next round.
0:25:27 > 0:25:29The third person going through to the next round...
0:25:33 > 0:25:34..is George.
0:25:36 > 0:25:38Well done, George.
0:25:41 > 0:25:45The fourth and final person going through to the next round...
0:25:51 > 0:25:53..is Sarah.
0:25:53 > 0:25:55Congratulations, Sarah.
0:25:55 > 0:25:59Gaurav, Chris, Aimee, thank you very much indeed.
0:25:59 > 0:26:01It was a tight call, I have to tell you.
0:26:03 > 0:26:04I kind of half expected it
0:26:04 > 0:26:07when I knew I'd split John and Gregg's opinion.
0:26:07 > 0:26:10So, disappointed, but never mind.
0:26:11 > 0:26:14Today's competition was really good.
0:26:14 > 0:26:18It's very much a roller-coaster.
0:26:18 > 0:26:22I feel positive. Gutted, but positive -
0:26:22 > 0:26:25and even though I only got this far, I still feel that, you know,
0:26:25 > 0:26:27I'm taking so much from it.
0:26:40 > 0:26:44You are all fighting it out for a quarterfinal place.
0:26:45 > 0:26:47At the end of this, one of you will be going home.
0:26:49 > 0:26:54You have the honour today to present your food to two finalists
0:26:54 > 0:26:57and a winner of MasterChef.
0:26:57 > 0:27:04Tony Rodd, Emma Spitzer, and the winner Simon Wood.
0:27:04 > 0:27:07Three great finalists - you have got to impress them.
0:27:09 > 0:27:12Ladies and gentlemen, one hour and 15 minutes, two courses.
0:27:14 > 0:27:15Let's cook.
0:27:24 > 0:27:26I'm feeling very lucky to be in the competition right now.
0:27:26 > 0:27:31I wasn't entirely happy with how I performed in my first challenge.
0:27:31 > 0:27:33Moving forward, I need to stick to what I know.
0:27:33 > 0:27:37Big flavours, bold flavours, and not try to be too fancy.
0:27:40 > 0:27:44I'm cooking a roasted rack of lamb with cauliflower two ways.
0:27:44 > 0:27:47I'm doing a puree and I'm doing kind of like a pan-roasted,
0:27:47 > 0:27:48with some courgettes.
0:27:48 > 0:27:51Are there Greek influences here in your lamb, do you think?
0:27:51 > 0:27:54Well, I'm going to be seasoning it with a little bit of cumin,
0:27:54 > 0:27:58but this is actually kind of my take on one of my dad's favourite dishes,
0:27:58 > 0:28:03but he does a slow roasted, for five hours, lamb and cauliflower,
0:28:03 > 0:28:05kind of, one big pot kind of thing.
0:28:05 > 0:28:08Have you fed your recipe to your dad?
0:28:08 > 0:28:10Yes, I have. He was impressed, actually.
0:28:10 > 0:28:14- Well, OK.- My second course is going to be rose muhallebi
0:28:14 > 0:28:17served with pistachio praline and a raspberry sauce.
0:28:17 > 0:28:19Muhallebi is made with milk, isn't it?
0:28:19 > 0:28:22Rose water scented, quite strong...
0:28:22 > 0:28:23- Yes.- ..and it's set with cornflour.
0:28:23 > 0:28:26The best way to describe it is kind of like a set custard,
0:28:26 > 0:28:28similar to maybe a panna cotta.
0:28:32 > 0:28:35I've never had one of these muhallebis, these set custards -
0:28:35 > 0:28:38but flavoured with the sweetness and spices that he's using?
0:28:38 > 0:28:40I love the idea of that.
0:28:44 > 0:28:47I'm really happy to be in the competition still.
0:28:47 > 0:28:51It's a very strange combination of incredibly stressful,
0:28:51 > 0:28:55really scary and completely exhilarating.
0:28:55 > 0:28:58So, it's a weird sort of cocktail, but it's extremely addictive.
0:29:01 > 0:29:04I'm making kuku sabzi, which is an Iranian herb frittata,
0:29:04 > 0:29:08as your starter, with marinated cucumber salad -
0:29:08 > 0:29:10and then I'm straining some yoghurt,
0:29:10 > 0:29:13and I'll hopefully quenelle that on the top with nigella seeds,
0:29:13 > 0:29:16which again are used a lot in Iranian cookery.
0:29:16 > 0:29:18You are going to put yoghurt on an omelette?
0:29:18 > 0:29:20I love it. It's really fresh.
0:29:20 > 0:29:22It's not heavy, it's...
0:29:22 > 0:29:25I think it's a really lovely way to start a meal.
0:29:25 > 0:29:26Your main course is?
0:29:26 > 0:29:30Is rack of lamb with pommes Anna and a courgette sauce.
0:29:30 > 0:29:32Well, I have to tell you, your food was so impressive in the last round
0:29:32 > 0:29:35- all you've got to do is just impress us again.- Thank you!
0:29:35 > 0:29:37OK, that settles me a bit.
0:29:41 > 0:29:43Lamb and potatoes, they're going to be great.
0:29:43 > 0:29:45It's the starter which is going to be the one.
0:29:45 > 0:29:47That's the big question mark.
0:29:47 > 0:29:50Kuku sabzi, a frittata or a baked omelette
0:29:50 > 0:29:52with lots and lots of herbs.
0:29:52 > 0:29:54I've never had a baked egg with yoghurt,
0:29:54 > 0:29:57I've never had an omelette with yoghurt, but who knows?
0:30:00 > 0:30:01Loving it!
0:30:02 > 0:30:06For my main I'm roasting a chicken breast,
0:30:06 > 0:30:09and I'm making a red Thai curry sauce to go with that
0:30:09 > 0:30:11with a carrot and peanut salad...
0:30:12 > 0:30:16..and for dessert - I went to India and I loved chai,
0:30:16 > 0:30:20and actually I dreamt the recipe one night.
0:30:20 > 0:30:23Mini cardamom and orange doughnut fritters
0:30:23 > 0:30:25on a masala chai custard.
0:30:27 > 0:30:30You are obviously cooking Thai.
0:30:30 > 0:30:32Mm-hm. I do love a bit of spice, a bit of chilli.
0:30:32 > 0:30:34After the comments from the last round,
0:30:34 > 0:30:36what do you feel you need to do now?
0:30:36 > 0:30:38I need to definitely smarten up the presentation.
0:30:39 > 0:30:41- OK.- Make sure I've got loads of flavour in there.
0:30:41 > 0:30:43Great. Mary, looking forward to it.
0:30:43 > 0:30:46- Are you going to have enough time to do it?- If you two go away.
0:30:46 > 0:30:47- Yeah.- Thanks.- We will do.
0:30:49 > 0:30:54If Mary can deliver a really good pungent, strong, hot,
0:30:54 > 0:30:57lip-smacking red curry sauce to go with the chicken,
0:30:57 > 0:30:58I'll be really happy.
0:30:58 > 0:30:59Loads of work.
0:31:01 > 0:31:07Crispy fritters in masala chai cardamom custard.
0:31:07 > 0:31:08That could be very sweet.
0:31:08 > 0:31:10She's got to be very, very careful.
0:31:13 > 0:31:14Oh, good Lord!
0:31:17 > 0:31:21I am cooking a mushroom risotto with truffle oil,
0:31:21 > 0:31:24with a fillet of sea bass and a Parmesan crisp,
0:31:24 > 0:31:28and then, for pudding, sticky toffee pudding with toffee sauce,
0:31:28 > 0:31:30a bit of cream and then a little bit of sugar work.
0:31:30 > 0:31:32What sugar work are you doing?
0:31:32 > 0:31:34I'm going to try and do one of those basket things,
0:31:34 > 0:31:37but I've never done it before, so I don't know how it's going to go.
0:31:37 > 0:31:39- Have you honestly...- ? Honestly never done it before,
0:31:39 > 0:31:41I've just watched videos, so it could go really wrong.
0:31:48 > 0:31:51- Your pudding's in the oven? - Yes, it's in.
0:31:51 > 0:31:54And you haven't got your risotto on the go just yet?
0:31:54 > 0:31:57- No, not just yet. - You've got 30 minutes to go,
0:31:57 > 0:32:00and you haven't started cooking the risotto yet.
0:32:02 > 0:32:03It's going to go in now.
0:32:06 > 0:32:08If Sarah's only given herself 30 minutes to make that risotto,
0:32:08 > 0:32:11she's in danger of having that rice not cooked.
0:32:11 > 0:32:14Then she's got the very difficult job
0:32:14 > 0:32:18of trying to highlight the delicate flavour of fish
0:32:18 > 0:32:24while using truffle and cheese and asparagus.
0:32:24 > 0:32:26That's a gargantuan task.
0:32:26 > 0:32:29That will be done. It will. It's going to be done.
0:32:37 > 0:32:40My life since MasterChef has changed phenomenally.
0:32:40 > 0:32:42I now own my own restaurant
0:32:42 > 0:32:45in the heart of the city centre, fine dining,
0:32:45 > 0:32:48and it's my dream come true - and it's all because of MasterChef.
0:32:48 > 0:32:50Thank you. Table three.
0:32:50 > 0:32:52If you've got that desire and passion to go a long way,
0:32:52 > 0:32:54then this is the perfect springboard for it.
0:32:56 > 0:32:58It's a pretty difficult round, this one.
0:32:58 > 0:33:00You've got to balance between something that's easy
0:33:00 > 0:33:03but also something that's going to blow the judges away.
0:33:03 > 0:33:06I remember cooking for a couple of contestants,
0:33:06 > 0:33:08and one of them was Dhruv Baker.
0:33:08 > 0:33:10You know, I'm happy with that, I'm not delighted -
0:33:10 > 0:33:12but then if I went to a friend's house for dinner and got this,
0:33:12 > 0:33:14I wouldn't be at all upset.
0:33:14 > 0:33:15I was pretty devastated by that,
0:33:15 > 0:33:17because I thought my food was pretty good.
0:33:18 > 0:33:21I like to think I'm always sympathetic.
0:33:21 > 0:33:25You have to take into consideration the nerves, the time restraints -
0:33:25 > 0:33:28but I'd like to be honest, as well. I think it's important.
0:33:28 > 0:33:30Good health. Lovely to see you guys again.
0:33:37 > 0:33:39My biggest concern is how that lamb's cooked,
0:33:39 > 0:33:41because we want it pink in the middle,
0:33:41 > 0:33:45and all too many times we see a raw bit of lamb being served,
0:33:45 > 0:33:47or it's gone grey.
0:33:49 > 0:33:51- George, you've got four minutes.- OK.
0:33:51 > 0:33:53- How's that look? - Yeah, it looks good.
0:33:53 > 0:33:55Looks good. I'm quite happy with that.
0:33:55 > 0:33:57- How's your sauce look? - Sauce looks good.
0:33:57 > 0:33:59Where's your cauliflower puree?
0:33:59 > 0:34:01Cauliflower puree is here.
0:34:01 > 0:34:02Where's your courgettes?
0:34:02 > 0:34:05- On the hob.- Right, you've got lots of plating up to do,
0:34:05 > 0:34:06and you've now got three minutes.
0:34:10 > 0:34:11Smells fab.
0:34:13 > 0:34:15What's left to go on, George?
0:34:15 > 0:34:16Just the sauce.
0:34:19 > 0:34:22Go, go, go, go, go! Go!
0:34:22 > 0:34:24Big smile on your face, George. Well done, mate.
0:34:27 > 0:34:29- Hi, guys.- Hiya.
0:34:29 > 0:34:30- How're you doing?- Good.
0:34:30 > 0:34:34- Very well. How are you doing? - Very good, thank you, very good.
0:34:34 > 0:34:37Today I've cooked a roasted rack of lamb for you,
0:34:37 > 0:34:40served with cauliflower two ways - one is kind of pan roasted,
0:34:40 > 0:34:44with a cauliflower puree, as well, some courgette,
0:34:44 > 0:34:47which is done in mint and parsley, and a lamb sauce.
0:34:47 > 0:34:49I hope you guys enjoy.
0:34:49 > 0:34:50- Thank you.- Cheers.
0:34:51 > 0:34:52First of all, it smells good.
0:34:52 > 0:34:55- Everything about this says "eat me now".- Yeah.
0:35:02 > 0:35:05Love that cauliflower - I mean, I could eat that all day long,
0:35:05 > 0:35:06absolutely love it.
0:35:06 > 0:35:09The fat on the lamb's been rendered down just enough,
0:35:09 > 0:35:11and the outside's nice and crispy,
0:35:11 > 0:35:13yet it's still pink in the middle, which is great.
0:35:13 > 0:35:17I think that George has absolutely nailed this.
0:35:17 > 0:35:21It's possibly the best plate of food I've eaten at this table,
0:35:21 > 0:35:23and we've had some good dishes.
0:35:23 > 0:35:26George has cooked his lamb beautifully, and it's crusty,
0:35:26 > 0:35:30and lots and lots of cumin, and that makes the whole dish come alive,
0:35:30 > 0:35:34and it's got that authenticity with the food inspired by his father.
0:35:34 > 0:35:36The flavour combinations are different.
0:35:36 > 0:35:37Really interesting.
0:35:38 > 0:35:40- OK.- 15 minutes.
0:35:40 > 0:35:42- 15? OK.- 15 minutes, then dessert.
0:35:42 > 0:35:44- Are you all right, George?- Erm...
0:35:44 > 0:35:46- No.- What's the matter?
0:35:46 > 0:35:48The caramel has burnt...
0:35:48 > 0:35:50How long does it take to make a caramel?
0:35:50 > 0:35:53- Not 15 minutes, mate. - Come on, George.
0:35:53 > 0:35:57So, for dessert, George is making us a rose muhallebi,
0:35:57 > 0:35:59which is a set custard,
0:35:59 > 0:36:01pistachio praline, and a raspberry sauce.
0:36:01 > 0:36:04This is a dessert I tend to do myself,
0:36:04 > 0:36:07and the key is getting it set in that short space of time.
0:36:10 > 0:36:13I'm waiting for the caramel to caramelise, basically.
0:36:14 > 0:36:16Erm, yeah, it's not quite there.
0:36:24 > 0:36:25That is annoying.
0:36:27 > 0:36:31- How's your custard?- The muhallebi, it's in the blast chiller.
0:36:31 > 0:36:33- How long?- One minute. - That's all you've got.
0:36:41 > 0:36:43- That's not set, son. - I'm going to go for it.
0:36:43 > 0:36:46- Are you?- You're going to turn it out?- Yep.
0:36:49 > 0:36:52George, you can't turn them all out, George, that one won't turn out.
0:36:52 > 0:36:54That is liquid, son.
0:36:54 > 0:36:55Right, we'll keep it in.
0:36:56 > 0:36:58We'll flood it in raspberry sauce...
0:36:58 > 0:37:02All right, OK. Are we going to serve any brittle?
0:37:02 > 0:37:04No, it's not really brittle, it's just chewy.
0:37:07 > 0:37:08OK, cool, thanks, guys.
0:37:11 > 0:37:12Hi, guys.
0:37:14 > 0:37:16- There you go.- Thank you.
0:37:16 > 0:37:19- There you go. - Thanks, George.- Cheers.
0:37:19 > 0:37:23I have made for you a rose and vanilla muhallebi,
0:37:23 > 0:37:25served with a raspberry sauce.
0:37:25 > 0:37:28The praline didn't work, so it's not there.
0:37:28 > 0:37:30- I hope you enjoy.- Thank you. - Thank you.
0:37:30 > 0:37:32Thank you very much, cheers.
0:37:39 > 0:37:42I'm pretty pleased with the lamb.
0:37:42 > 0:37:44The muhallebi, I tasted it before I set it,
0:37:44 > 0:37:46so it tasted good.
0:37:46 > 0:37:49I just hope I haven't over-frozen the outside
0:37:49 > 0:37:52and the inside's just wet.
0:37:52 > 0:37:53Fingers crossed, they like it.
0:37:58 > 0:38:01You can only taste the rose when you take the coulis off.
0:38:01 > 0:38:04Yeah. It's just too overpowering, the raspberry coulis.
0:38:04 > 0:38:06I find this a bit of a let-down.
0:38:07 > 0:38:09Ooh, ooh, look at that.
0:38:10 > 0:38:13It's like milk jelly with raspberries on top.
0:38:13 > 0:38:16All I can taste is raspberry. I can't taste anything else.
0:38:16 > 0:38:19The raspberry is delicious, but that's the predominant flavour,
0:38:19 > 0:38:21and this dessert is supposed to be about the custard.
0:38:23 > 0:38:24Oh!
0:38:27 > 0:38:28So, Kate's given us kuku sabzi
0:38:28 > 0:38:31with marinated cucumber salad and strained yoghurt.
0:38:31 > 0:38:34I've no idea what it is, but it sounds great.
0:38:34 > 0:38:37I love marinated cucumber and strained yoghurt,
0:38:37 > 0:38:39I think that's a really, really nice combination.
0:38:41 > 0:38:44Kate, you've made a triangular green egg.
0:38:44 > 0:38:48At this stage, I agree, that's exactly what it is.
0:38:48 > 0:38:50You've got two minutes, Kate, what have you got left to do, please?
0:38:50 > 0:38:55I've got my cucumber salad, yoghurt, and radishes,
0:38:55 > 0:38:59and nigella seeds, and some oil.
0:38:59 > 0:39:01You've got about a minute left, Kate, and looking good.
0:39:02 > 0:39:04There we go, there we go...
0:39:05 > 0:39:07Come on, come on, come on.
0:39:10 > 0:39:12- Hiya.- Hi.- Excuse me.
0:39:12 > 0:39:13- Thank you.- Thank you.
0:39:15 > 0:39:16Thank you.
0:39:17 > 0:39:19Today I've cooked for you kuku sabzi,
0:39:19 > 0:39:21which is an Iranian herb frittata.
0:39:21 > 0:39:24I've done you some marinated cucumber on the top
0:39:24 > 0:39:28with some strained yoghurt and nigella seeds and radishes.
0:39:28 > 0:39:29- Thank you.- Thank you.
0:39:31 > 0:39:34It smells fantastic, it's really well presented.
0:39:34 > 0:39:36If this tastes as good as it looks, then we're in for a treat.
0:39:45 > 0:39:47Technically, it's very good,
0:39:47 > 0:39:49but it doesn't deliver on flavour like it promised.
0:39:49 > 0:39:52The tastiest thing on the plate is the yoghurt.
0:39:52 > 0:39:57If you eat anything else on there without it, it's really quite bland.
0:39:57 > 0:40:00It's lacking in maybe a little bit of acidity in there,
0:40:00 > 0:40:02something just to lift it a little bit.
0:40:02 > 0:40:04I like all the components together, and I like the idea of it,
0:40:04 > 0:40:06but it's a bit flat, it needs a bit more seasoning,
0:40:06 > 0:40:08it needs something else in there.
0:40:08 > 0:40:11I really like the flavours, the herbiness.
0:40:11 > 0:40:14However, I'm not sure I like the texture.
0:40:14 > 0:40:17I quite like the rubbery texture, I think it's really interesting,
0:40:17 > 0:40:20but I think it's one of those things that's going to divide the crowd.
0:40:29 > 0:40:32Roasted rack of lamb, it's battle of the lamb in the kitchen today.
0:40:32 > 0:40:34Served with courgette, as well.
0:40:34 > 0:40:37Again, it's about how the lamb's cooked in that space of time.
0:40:38 > 0:40:41Five minutes to serve this lamb, please.
0:40:50 > 0:40:52Is the lamb cooked the way you wanted it, Kate?
0:40:52 > 0:40:54That's under, for me.
0:40:54 > 0:40:58- It's not raw...- No. - ..but it's very, very pink.
0:40:58 > 0:41:02- Come on, Kate, you can do this. - OK - I'm just annoyed.
0:41:05 > 0:41:06- Courgette sauce, yeah?- Yeah.
0:41:07 > 0:41:09Mm, nice.
0:41:11 > 0:41:12Let's go, let's go.
0:41:15 > 0:41:18That lamb, that lamb, that lamb.
0:41:18 > 0:41:19Hello, again.
0:41:22 > 0:41:25For your main course, I've made roasted rack of lamb,
0:41:25 > 0:41:27which I've served you with pommes Anna,
0:41:27 > 0:41:30a courgette sauce and some herb-dressed courgettes.
0:41:30 > 0:41:33- I hope you like it.- Thank you. - Thank you.
0:41:39 > 0:41:43I feel irritated that I undercooked the lamb.
0:41:43 > 0:41:47That was definitely the hardest two courses I've ever cooked.
0:41:47 > 0:41:48There's a lot of pressure.
0:41:51 > 0:41:54The lamb's been cooked nicely in the middle, it's still pink,
0:41:54 > 0:41:56but my fat's not rendered down at all,
0:41:56 > 0:41:58and that's just confidence to leave it in a pan
0:41:58 > 0:42:00a little bit longer before it goes in the oven.
0:42:00 > 0:42:02I was intrigued by the courgette sauce,
0:42:02 > 0:42:05cos I've never had one before, so I liked the idea of it,
0:42:05 > 0:42:08but the sauce is very watery, as I thought it would be,
0:42:08 > 0:42:10with it being courgettes.
0:42:10 > 0:42:13It's a shame. The flavours are all there to work with,
0:42:13 > 0:42:15but they just need lifting, again.
0:42:15 > 0:42:18It doesn't have the depth of flavour that I've seen from Kate
0:42:18 > 0:42:21so far in the competition. However, it's still a good dish.
0:42:23 > 0:42:26Mary, where are you? You've got 15 minutes to go, where are you?
0:42:26 > 0:42:30I'm doing pretty well, I think I'm organised...as I can be.
0:42:32 > 0:42:35Are we going to get this out in 15?
0:42:35 > 0:42:36Yes.
0:42:36 > 0:42:40So, Mary's giving us roast Thai chicken breast on a red curry sauce,
0:42:40 > 0:42:43with carrot and peanut salad, rice and crispy rice noodles.
0:42:46 > 0:42:48It's just getting the balance of flavour right,
0:42:48 > 0:42:50and not making it too spicy.
0:42:50 > 0:42:51It sounds really nice.
0:42:53 > 0:42:56- Three minutes left.- Come on...
0:43:01 > 0:43:03- We want your food to be smart, Mary. - Yes, I know.
0:43:08 > 0:43:10Come on, Mare, get your act together.
0:43:14 > 0:43:15You got 30 seconds, Mary.
0:43:15 > 0:43:18Yes, it's coming now - sorry, sorry, sorry.
0:43:21 > 0:43:24I'm putting those in these little dishes, if they fit.
0:43:24 > 0:43:25Yeah.
0:43:27 > 0:43:28- OK, Mary.- Yep, done.
0:43:28 > 0:43:30- Let's go, please.- OK, thank you.
0:43:32 > 0:43:34She's so messy.
0:43:36 > 0:43:38- Hi, everybody.- Hiya, Mary.
0:43:38 > 0:43:41- Thank you very much. - Thank you.- Lovely.
0:43:43 > 0:43:48I've made for you a roasted chicken breast on a Thai red curry sauce
0:43:48 > 0:43:52with a peanut and carrot spiced salad and some crispy noodles,
0:43:52 > 0:43:54- and I hope you like it. - Thank you very much.- Thank you.
0:43:56 > 0:43:59I think, presentation wise, she could be a little bit cleaner,
0:43:59 > 0:44:02but I'm looking forward to eating it, cos it really does smell great.
0:44:08 > 0:44:13I think that this delivers flavour, heat, aromats,
0:44:13 > 0:44:17everything you'd expect from Asian food in bucketfuls.
0:44:17 > 0:44:19It's really tasty, it's a good plate of food.
0:44:19 > 0:44:22The chicken is so tender, which is gorgeous.
0:44:22 > 0:44:24I think Mary's done herself proud with this,
0:44:24 > 0:44:26I think it's really tasty.
0:44:26 > 0:44:29It's not easy to cook Asian food, it really isn't.
0:44:29 > 0:44:30It's a real marriage of flavours,
0:44:30 > 0:44:33that you've got to get the balance exactly right,
0:44:33 > 0:44:35and Mary's got it exactly right.
0:44:35 > 0:44:38It's fragrant, I absolutely love it, I think it's delicious.
0:44:39 > 0:44:43It's not a classic Thai dish in any way at all,
0:44:43 > 0:44:47but you know what I like about Mary? Her food tastes great.
0:44:47 > 0:44:50It needs to be smartened up, but it's really tasty.
0:44:56 > 0:45:00So, Mary's dessert is a mini cardamom orange doughnut fritter
0:45:00 > 0:45:02with masala chai custard,
0:45:02 > 0:45:05which, I've got to be honest, I'm really excited about.
0:45:05 > 0:45:09I'm not a huge doughnut fan, I tend to find them quite heavy and doughy,
0:45:09 > 0:45:11so if she gets those right, then I'll be quite happy.
0:45:18 > 0:45:20Mary, how's your custard?
0:45:20 > 0:45:23Yeah, it's thickening now, it's doing well, my custard. Good.
0:45:26 > 0:45:28I'm going to get these out in a sec.
0:45:28 > 0:45:30I don't want them too dark, but I want them cooked.
0:45:30 > 0:45:32- Mary...- Yes, love? - You've got a minute left!
0:45:32 > 0:45:34Oh, I know, I'm done, I'm done, done here.
0:45:39 > 0:45:43Look at that, Mary, we might get presentation on this dish.
0:45:43 > 0:45:44Right, don't run out, go.
0:45:46 > 0:45:48I like the look of it, Mary.
0:45:51 > 0:45:53Nice. Anything else to go on the plate, Mary?
0:45:53 > 0:45:56- No, that's it, my darling. - OK, let's go!
0:45:56 > 0:45:58- Thanks, Mary.- Thank you, sweetheart.
0:45:58 > 0:46:00- Well done, Mary, well done. - Thank you.
0:46:04 > 0:46:07- Thank you.- Thank you very much.
0:46:08 > 0:46:11I've made for you some mini fritters
0:46:11 > 0:46:14flavoured with cardamom and orange
0:46:14 > 0:46:16on a masala chai custard,
0:46:16 > 0:46:20with some pomegranate seeds and toasted salted pistachios.
0:46:20 > 0:46:22- Thank you.- Hope you like it. - Thank you very much.
0:46:24 > 0:46:27It looks absolutely stunning, and I just want to dive in.
0:46:34 > 0:46:37It's not like anything I've had before.
0:46:37 > 0:46:39They're different, and I love the size of the fritters.
0:46:39 > 0:46:43I do think they're a tiny bit heavy in the middle, that's just my taste.
0:46:43 > 0:46:44I really like this.
0:46:44 > 0:46:48I'd like a bit more cardamom, I'd certainly like more orange,
0:46:48 > 0:46:50but the custard's nice, and I quite like the fritter,
0:46:50 > 0:46:52I don't think it's too heavy.
0:46:52 > 0:46:55I'm going to finish this, I think it's stunning, beautiful dish.
0:46:56 > 0:46:59I do really like her custard.
0:46:59 > 0:47:05Thick, creamy, not too sweet, and the cardamom makes it almost smoky.
0:47:05 > 0:47:08- Doughnuts, a little bit dense. - They're not light and fluffy,
0:47:08 > 0:47:11they should puff up and become lovely and light,
0:47:11 > 0:47:14but they're almost, sort of, biscuit in texture.
0:47:17 > 0:47:19SHE LAUGHS
0:47:19 > 0:47:22I loved it so much, it was the best.
0:47:22 > 0:47:23I loved it!
0:47:26 > 0:47:28You have 16 minutes, Sarah.
0:47:28 > 0:47:30- 16?!- 16 minutes on your main course.
0:47:30 > 0:47:33Oh, that's gone so quick! Oh, my gosh.
0:47:35 > 0:47:37Don't let me down, risotto.
0:47:37 > 0:47:40Come on. Cook!
0:47:40 > 0:47:41Cook!
0:47:42 > 0:47:44One of the tricky things is for her to make sure
0:47:44 > 0:47:46that that rice is cooked perfectly.
0:47:46 > 0:47:48Not stodgy, not overcooked,
0:47:48 > 0:47:49but also it's got to be cooked through.
0:47:49 > 0:47:51If she gets that really heady truffle flavour,
0:47:51 > 0:47:53that could be a winner for me.
0:47:56 > 0:47:57How's your risotto looking?
0:47:57 > 0:47:59It's getting there. It is getting there.
0:47:59 > 0:48:01All right. You've got five minutes, yeah?
0:48:01 > 0:48:05- Yeah.- Your cheese crisps are in the oven?
0:48:05 > 0:48:06They're not going to be done.
0:48:06 > 0:48:08These will. These will.
0:48:08 > 0:48:10- These will.- Your fish will be done,
0:48:10 > 0:48:13but you don't think your Parmesan crisps will?
0:48:13 > 0:48:15Not by the looks of the oven, no.
0:48:15 > 0:48:18Why've you taken out of the oven?
0:48:18 > 0:48:21Because I think they are done.
0:48:21 > 0:48:23I'm going to put them back in.
0:48:23 > 0:48:25I'm just in a bit of a panic now.
0:48:25 > 0:48:26Take a breath, you'll be fine.
0:48:32 > 0:48:34Are you happy with the risotto, Sarah?
0:48:34 > 0:48:35Yeah, I am, actually.
0:48:37 > 0:48:39The fish is on the way.
0:48:39 > 0:48:41You are a minute over.
0:48:41 > 0:48:42- OK. Ooh!- Which isn't bad.
0:48:42 > 0:48:44- Are we ready to go?- Pretty much,
0:48:44 > 0:48:46just the Parmesan crisps - if they are crisps.
0:48:46 > 0:48:48Let's have a look.
0:48:48 > 0:48:49Oh, no.
0:48:49 > 0:48:52What? What are you "Oh, no-ing" about? It looks fine to me.
0:48:53 > 0:48:55There, they're done. No, they're not.
0:48:55 > 0:48:57Yeah, yeah, that's fine.
0:48:57 > 0:48:58That's fine. No, wait. Wait, wait.
0:48:58 > 0:49:02I just want to do a squeeze of lemon over the top of the fish,
0:49:02 > 0:49:04just a little...
0:49:05 > 0:49:07That looks OK, actually.
0:49:07 > 0:49:09There we go. Done. Ta-da!
0:49:09 > 0:49:12- Sarah, go.- Argh! - Don't forget to sing.
0:49:12 > 0:49:14Come on.
0:49:16 > 0:49:18- That was a bit frantic, wasn't it? - There you go.
0:49:19 > 0:49:21- Hello.- Hi.
0:49:22 > 0:49:25- Ladies first. - Thank you.- There you go.
0:49:25 > 0:49:28- Thank you very much.- There you go. You're welcome.
0:49:28 > 0:49:31I have cooked for you a black truffle and mushroom risotto
0:49:31 > 0:49:37with a fillet of sea bass, some asparagus, and a Parmesan crisp.
0:49:37 > 0:49:39- I really hope you enjoy it. - Thank you.- Thank you.
0:49:39 > 0:49:40No problem.
0:49:49 > 0:49:50The fish is cooked perfectly,
0:49:50 > 0:49:52but chuck a few knobs of butter in at the end
0:49:52 > 0:49:54and get that skin nice and crispy.
0:49:54 > 0:49:57I like the fish. She hasn't cooked the wine off the risotto,
0:49:57 > 0:50:00cos I can really taste the wine. I can't taste any truffle at all.
0:50:00 > 0:50:03That rice is a little bit undercooked, as well.
0:50:03 > 0:50:05It's just a little bit underwhelming, for me.
0:50:05 > 0:50:08Aside from being a huge portion,
0:50:08 > 0:50:10lack of seasoning, it's really...
0:50:10 > 0:50:12It's not too bad.
0:50:12 > 0:50:14The rice in the risotto is not soft, but chalky,
0:50:14 > 0:50:18and the asparagus has just been kissed by the heat,
0:50:18 > 0:50:20and it's still hard.
0:50:20 > 0:50:21CRUNCH
0:50:23 > 0:50:2515 minutes, we want your sticky toffee pudding, please.
0:50:27 > 0:50:30It's looking OK! Oh, it smells like sticky toffee pudding.
0:50:30 > 0:50:32Ooh!
0:50:32 > 0:50:36What's not to love about a sticky toffee pudding?
0:50:36 > 0:50:39It looks a lot better when I watched it on the videos.
0:50:39 > 0:50:41Do you think a sugar nest is necessary?
0:50:41 > 0:50:44- With a sticky toffee pudding? Sticky enough for me.- Yeah.
0:50:44 > 0:50:45I flirted with sugar work,
0:50:45 > 0:50:49and it's not the round for doing it, I don't think.
0:50:49 > 0:50:52There. Look at that one. Ooh!
0:50:52 > 0:50:55- Hey!- Ooh. Look at it!
0:50:55 > 0:50:58- Oh, how exciting!- It's sticky, It's a pudding...- And it's moist.
0:51:02 > 0:51:04- Two minutes, Sarah.- OK, OK, yeah.
0:51:04 > 0:51:07That's fine. Oh, is there going to be enough?
0:51:07 > 0:51:09It looks OK, though, doesn't it?
0:51:09 > 0:51:12I mean, it's nice and thick. It's a nice consistency.
0:51:13 > 0:51:15How pretty is that?!
0:51:16 > 0:51:17It's like a tiara for a unicorn.
0:51:19 > 0:51:22And then one final touch. Just a bit of colour.
0:51:23 > 0:51:24There. There we go.
0:51:25 > 0:51:28- Ooh!- Good on her.
0:51:28 > 0:51:29Good on her.
0:51:31 > 0:51:32- There you go.- Thank you.
0:51:33 > 0:51:35There we are.
0:51:35 > 0:51:39I have cooked for you a sticky toffee pudding with toffee sauce,
0:51:39 > 0:51:40a lime cream,
0:51:40 > 0:51:43and then just a bit of sugar work on top of it to break into.
0:51:43 > 0:51:44- I hope you enjoy it.- Thank you.
0:51:44 > 0:51:46- Thank you.- Enjoy. Bye.- Take care.
0:51:46 > 0:51:49I want a bowl of sticky toffee pudding with loads of sauce,
0:51:49 > 0:51:51and ice cream or something melting over the top.
0:51:51 > 0:51:54So, this looks like a cake and a sauce.
0:51:54 > 0:51:56But if it tastes nice, I'll forgive it.
0:52:02 > 0:52:04I think the cake is really light,
0:52:04 > 0:52:06and I think it's got a delicious flavour.
0:52:06 > 0:52:08It's a shame the sauce has just crystallised
0:52:08 > 0:52:10and kind of gone a bit solid,
0:52:10 > 0:52:14cos you want lots of lovely, glossy, caramel sauce over the top.
0:52:14 > 0:52:18It's a lovely cake, but it's not a sticky toffee pudding.
0:52:18 > 0:52:21It's... Unfortunately, I think it's missed the mark for me.
0:52:21 > 0:52:23I'm a bit disappointed.
0:52:23 > 0:52:26For Sarah's first-ever attempt at sugar work,
0:52:26 > 0:52:27that's not bad.
0:52:27 > 0:52:28Sponge is great...
0:52:29 > 0:52:32..but the rest of it leaves a lot to be desired.
0:52:41 > 0:52:45I've just been sweating buckets, like, oh, Lord.
0:52:45 > 0:52:50I just got a little bit daft and just, "Argh," and crazy and, "Argh."
0:52:52 > 0:52:54This is a always a tough round, and, I have to say,
0:52:54 > 0:52:57it wasn't smooth sailing for anybody today.
0:52:57 > 0:52:59A few little mistakes, but I've got to say,
0:52:59 > 0:53:01I'm really pleased with the food all round.
0:53:01 > 0:53:03George's main course was without fault.
0:53:03 > 0:53:05The lamb, for me, was cooked very, very well.
0:53:05 > 0:53:07I like the fat - it was crispy and had been rendered down.
0:53:07 > 0:53:09George had issues with his dessert.
0:53:09 > 0:53:15However, George's lamb main course was an absolute triumph.
0:53:15 > 0:53:17In fact, it was my pick of the dishes.
0:53:17 > 0:53:20I thought it was fantastic.
0:53:20 > 0:53:22Sarah is full of ambition.
0:53:22 > 0:53:24She pushes herself very, very hard.
0:53:24 > 0:53:26She served asparagus and sea bass.
0:53:26 > 0:53:28The asparagus wasn't cooked properly.
0:53:28 > 0:53:30The sea bass flesh was absolutely fantastic.
0:53:30 > 0:53:31The skin wasn't crispy.
0:53:31 > 0:53:34The risotto, I'd like it to be cooked a little bit more.
0:53:34 > 0:53:37Sarah's dessert - we didn't have sticky toffee pudding,
0:53:37 > 0:53:41we had spreadable toffee sauce on top of a date cake.
0:53:41 > 0:53:45Sarah today, I think, was a little overambitious.
0:53:45 > 0:53:48Mary has proved yet again that she's got a great touch.
0:53:48 > 0:53:52Lovely Thai inspired sauce.
0:53:52 > 0:53:54- Very good. - It's a shame, though, isn't it?
0:53:54 > 0:53:57She puts all that flavour, gets the flavour out of the food,
0:53:57 > 0:53:59and then, literally, throws it on the plate.
0:53:59 > 0:54:01The dessert, I'm in two minds.
0:54:01 > 0:54:04Loved, loved the chai custard. I thought it was delightful.
0:54:04 > 0:54:08The fritters, not quite right. Too dense, too heavy.
0:54:08 > 0:54:11Mary definitely has potential.
0:54:11 > 0:54:14The question is, is she going to learn?
0:54:14 > 0:54:16Kate's first round was absolutely wonderful.
0:54:16 > 0:54:17We loved her food.
0:54:17 > 0:54:21This round, she came up with very, very interesting ideas,
0:54:21 > 0:54:25but they're things that will divide the crowd.
0:54:25 > 0:54:30The egg frittata - not convinced by the texture of that.
0:54:30 > 0:54:33Lamb with the courgette, the spices, wonderful flavours.
0:54:33 > 0:54:37However, that lamb needed a little bit more cooking.
0:54:39 > 0:54:41There's nobody who's got a clear round.
0:54:42 > 0:54:45I would absolutely love it if I got through to the quarterfinal.
0:54:45 > 0:54:49I would want to have a round where I don't make any mistakes.
0:54:49 > 0:54:51I'm really annoyed about the lamb.
0:54:51 > 0:54:54There's no question, that's a mistake -
0:54:54 > 0:54:55but I suppose, in a way,
0:54:55 > 0:54:58I am hoping at least if the flavours of the other things are good...
0:54:58 > 0:55:01Because, you know, I can learn to cook lamb better than that.
0:55:02 > 0:55:04As scary as it is,
0:55:04 > 0:55:07I really want to stretch myself further
0:55:07 > 0:55:10and just get into it and love it.
0:55:10 > 0:55:13A quarterfinal place - that would just be ridiculous.
0:55:13 > 0:55:16Just thinking about it now, it's getting me all excited -
0:55:16 > 0:55:18but, you know, I don't want to get my hopes up.
0:55:30 > 0:55:35There were some errors from all four of you.
0:55:35 > 0:55:38However, there was also some cracking cooking.
0:55:42 > 0:55:44The contestant leaving us...
0:55:53 > 0:55:54..is Sarah.
0:55:57 > 0:55:59Lovely to have met you. Well done.
0:56:00 > 0:56:01Thanks, Sarah.
0:56:03 > 0:56:06I absolutely embraced this experience, you know?
0:56:06 > 0:56:09I've loved it. It's just been absolutely crazy.
0:56:09 > 0:56:11I'm sad to be leaving.
0:56:14 > 0:56:15It's a whole different world.
0:56:15 > 0:56:18You're just in a little bubble here, and my bubble's popped.
0:56:26 > 0:56:30It was a great experience today. I'm feeling absolutely brilliant.
0:56:30 > 0:56:32I want a glass of champagne -
0:56:32 > 0:56:35and go and cook some more.
0:56:35 > 0:56:39To be in the quarterfinals is astonishing,
0:56:39 > 0:56:43and very exciting and it hasn't sunk in at all.
0:56:43 > 0:56:45I'm seriously proud of myself, yeah.
0:56:45 > 0:56:48I do want to give myself a bit of a pat on the back.
0:56:48 > 0:56:51Buzzing for the next challenge, for the quarterfinal, yeah.
0:56:52 > 0:56:54On Thursday night,
0:56:54 > 0:56:58seven more home cooks battle it out for a place in the quarterfinal.
0:57:00 > 0:57:03I'm missing something and I can't work out what it is!
0:57:07 > 0:57:10This was just a collection of things that were not brilliantly cooked.
0:57:11 > 0:57:13- What's it called?- Muhammara.
0:57:13 > 0:57:15- TO THE TUNE OF "Mah Na Mah Na": - # Ba-ba ba-da-da. #- Muhammara.
0:57:15 > 0:57:17BOTH: # Ba ba-da-da! #