0:00:02 > 0:00:03MasterChef is back.
0:00:03 > 0:00:06Searching for the country's best amateur cook.
0:00:08 > 0:00:11Go, go, go, go, go!
0:00:11 > 0:00:13Ooh! You've got a towel on your head!
0:00:13 > 0:00:14I have, I'm very hot.
0:00:14 > 0:00:20Each week, 14 new contestants battle for a place in Friday's quarterfinal.
0:00:20 > 0:00:21This is a gastronomic triumph.
0:00:23 > 0:00:27Only the best will make it through to the final challenges.
0:00:27 > 0:00:28Please, quick, come on, guys.
0:00:30 > 0:00:32It looks absolutely stunning.
0:00:32 > 0:00:37Fire 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 > 0:00:55These seven passionate home cooks all think they've got what it takes to become MasterChef champion.
0:00:55 > 0:00:57But at the end of today's heat,
0:00:57 > 0:01:02only three will make it through to Friday's quarterfinal.
0:01:02 > 0:01:04I'm more excited than I am nervous.
0:01:04 > 0:01:07I can't wait, I'm absolutely buzzing for it. I really am.
0:01:08 > 0:01:12I think the timing's are going to be the biggest challenge for me
0:01:12 > 0:01:14because I'm a very leisurely cook.
0:01:16 > 0:01:17It's definitely going to be tough,
0:01:17 > 0:01:19but you just have to go out and go all out.
0:01:36 > 0:01:38Welcome to MasterChef.
0:01:38 > 0:01:41Possibly the start of a great adventure.
0:01:43 > 0:01:45If you relax, you enjoy yourself,
0:01:45 > 0:01:48we are more likely to taste something yummy.
0:01:50 > 0:01:54Through those doors there, we have stacked our market
0:01:54 > 0:01:57with the finest produce from around the world.
0:01:57 > 0:01:59What we'd like you to do is cook for us
0:01:59 > 0:02:01just one fantastic plate of food.
0:02:04 > 0:02:05At the end of this,
0:02:05 > 0:02:08we'll only take four of you through to the next round.
0:02:09 > 0:02:12Ladies and gentlemen, ten minutes,
0:02:12 > 0:02:14choose your ingredients, off you go.
0:02:18 > 0:02:21Today's market ingredients include -
0:02:21 > 0:02:25pork chops, lamb rump, and pigeon.
0:02:27 > 0:02:32As well as sea bass, turbot, langoustines, and clams.
0:02:34 > 0:02:39There is also a range of cheeses, nuts, grains, and pulses.
0:02:41 > 0:02:44And a variety of fruit and vegetables.
0:02:46 > 0:02:50To try and obviously do something you've never even worked with before
0:02:50 > 0:02:53and you've only got an hour and ten minutes is daunting.
0:02:53 > 0:02:59I'm going to cook what I cook on an ordinary day for my family.
0:02:59 > 0:03:01I think it's about not panicking.
0:03:03 > 0:03:06This market challenge is a great challenge!
0:03:06 > 0:03:09Because it allows these contestants to cook whatever they want!
0:03:09 > 0:03:12They have no restraints at all, apart from time.
0:03:12 > 0:03:14They've got to have a decent amount of skill,
0:03:14 > 0:03:19but they've got to be able to deliver really tasty food
0:03:19 > 0:03:22that belongs together on a plate.
0:03:22 > 0:03:24I pretty much got an idea straightaway.
0:03:24 > 0:03:27It's a dish which I make quite a few times so, I've got faith in it.
0:03:27 > 0:03:29So, fingers crossed.
0:03:31 > 0:03:35I'm missing something, and I can't work out what it is.
0:03:38 > 0:03:41You've got one hour and ten minutes, one great plate of food.
0:03:41 > 0:03:44Best of luck. Let's cook!
0:04:00 > 0:04:03Recently retired PE teacher Martin,
0:04:03 > 0:04:06enjoys cooking with flavours from all over the world.
0:04:07 > 0:04:10I've got a very, very, varied repertoire.
0:04:10 > 0:04:14It can be anything from North African, to Indian,
0:04:14 > 0:04:16to French to Mexican.
0:04:16 > 0:04:20So, I feel relatively confident doing lots of different things.
0:04:26 > 0:04:28Martin, what are you going to make with all the spice?
0:04:28 > 0:04:31I'm going to attempt to make my own ras el hanout.
0:04:31 > 0:04:33I seem to remember it being relatively simple,
0:04:33 > 0:04:37it's just a question of getting the blend of the spices right.
0:04:37 > 0:04:42- What are you making?- I'm going to make a rump of lamb,
0:04:42 > 0:04:44coated in the ras,
0:04:44 > 0:04:47some carrots slowly fried
0:04:47 > 0:04:50in butter and caraway seed,
0:04:50 > 0:04:55vanilla cauliflower puree and just a plain grilled aubergine.
0:04:55 > 0:04:57You're using lots of big flavours, Martin.
0:04:57 > 0:04:59You must be a very brave, bold cook.
0:04:59 > 0:05:02You've got to be if you're here, haven't you?
0:05:05 > 0:05:09Putting vanilla into cauliflower is being done in various restaurants
0:05:09 > 0:05:13around the world. However, vanilla and lamb I've never had before,
0:05:13 > 0:05:16and I don't know how I feel about it right now.
0:05:22 > 0:05:2430-year-old postman, Mark,
0:05:24 > 0:05:27loves cooking for his wife and two young children.
0:05:27 > 0:05:30I practise a lot, and you know, you get out what you put in.
0:05:30 > 0:05:32So I put a lot of effort in at home, so hopefully
0:05:32 > 0:05:34the reward will be great.
0:05:38 > 0:05:40Mark's full of energy,
0:05:40 > 0:05:44full of confidence and he's taken some key ingredients which I think
0:05:44 > 0:05:48should work together. Pork, celeriac, apple, and sage.
0:05:48 > 0:05:49That's fantastic!
0:05:50 > 0:05:52The pork chop needs to be moist and not dry.
0:05:52 > 0:05:54He needs to score the skin if he's going to keep it on,
0:05:54 > 0:05:56so the rind goes crispy.
0:05:58 > 0:06:01Last thing you need is rubbery skin around the outside of a pork chop.
0:06:03 > 0:06:05Why MasterChef, Mark?
0:06:05 > 0:06:08I love cooking and this is what I want to do.
0:06:08 > 0:06:10It's where my passion is, it's what I love,
0:06:10 > 0:06:11anything to do with cooking.
0:06:11 > 0:06:14- Chef?- Absolutely. I would love to. It's the dream.
0:06:14 > 0:06:17At the moment, it's about there, but I'd love a restaurant.
0:06:17 > 0:06:19I would love that.
0:06:23 > 0:06:26Guys, you have 45 minutes left!
0:06:28 > 0:06:32Sri Lankan born Roma is a novelist and painter.
0:06:36 > 0:06:38The thing I love about cooking is that
0:06:38 > 0:06:41the response that you get is immediate.
0:06:41 > 0:06:43As a novelist, you wait for criticism.
0:06:43 > 0:06:45But with food, it's instant.
0:06:51 > 0:06:57I'm making this dry Sri Lankan aubergine curry.
0:06:58 > 0:07:00With basmati rice.
0:07:00 > 0:07:01And what spices are you using?
0:07:01 > 0:07:04Well, I've got fenugreek which is obviously Sri Lankan.
0:07:04 > 0:07:08Cumin, I've got mustard seed, obviously I've got garlic, cardamom,
0:07:08 > 0:07:11And I'm going to go back in and look for turmeric.
0:07:11 > 0:07:14- Good luck.- Thank you!
0:07:17 > 0:07:20A dry curry is just a simple expression whereby all the spices
0:07:20 > 0:07:22are taken up and wrap around
0:07:22 > 0:07:25the main ingredient, in this case being aubergine.
0:07:25 > 0:07:28There should be enough moisture left in the vegetables,
0:07:28 > 0:07:30but that releases the juice when you eat it.
0:07:30 > 0:07:33I'm quite excited about Roma's food, really excited.
0:07:40 > 0:07:45Anthony is a 999 call operator for the Ambulance Service
0:07:45 > 0:07:47in his hometown, Newcastle.
0:07:49 > 0:07:51My family are quite meat and two veg, you know?
0:07:51 > 0:07:54That's the kind of upbringing that we've had. Herbs and spices,
0:07:54 > 0:07:57that's not really something that I've really grown up with.
0:07:57 > 0:08:00In the past five years, I've sort of done quite a bit of travelling.
0:08:00 > 0:08:02You know, I got to try different foods and,
0:08:02 > 0:08:05you know, it's been a big inspiration to us in that way.
0:08:09 > 0:08:12Anthony, forgive me, I can't work out what it is you're making.
0:08:12 > 0:08:15It's a Syrian-style dish called Muhammara.
0:08:15 > 0:08:19So I've roasted red peppers, garlic, lemon,
0:08:19 > 0:08:23fresh pomegranate to give it a bit of a kick, and black treacle.
0:08:23 > 0:08:26- I'm doing it with flatbreads.- Where are you from?- I'm from Newcastle.
0:08:26 > 0:08:29How did you learn about the street foods of Syria if you weren't there?
0:08:29 > 0:08:32I visit the Middle East quite a lot. Just because I like the culture.
0:08:32 > 0:08:33I cook quite a lot of home, so...
0:08:33 > 0:08:35Intriguing. Very intriguing!
0:08:35 > 0:08:37I hope it pulls off. But we'll see.
0:08:41 > 0:08:44I've eaten food from Lebanon, but I've never had anything from Syria.
0:08:44 > 0:08:46I'm quite excited about it.
0:08:46 > 0:08:49However, I wonder if he could've done something a little bit more
0:08:49 > 0:08:51than just a dip and a bit of bread.
0:08:55 > 0:08:57You've got 30 minutes!
0:08:58 > 0:09:0326-year-old Chloe from Leeds, loves cooking for friends and family.
0:09:06 > 0:09:09I'm a massive feeder so I absolutely love feeding people
0:09:09 > 0:09:10when they're eating, I'm like,
0:09:10 > 0:09:12"Are you enjoying it?"
0:09:12 > 0:09:14And they're like, "Yep, can I just eat it now?"
0:09:17 > 0:09:21I'm doing a chocolate molten cake/ fondant
0:09:21 > 0:09:23with a berry and pecan brittle.
0:09:23 > 0:09:25What's a molten cake?
0:09:25 > 0:09:29It's basically a fondant. Just with a melted middle.
0:09:29 > 0:09:31So it is a fondant, basically.
0:09:31 > 0:09:34- It's a fondant?- Yeah. I'm just calling it a molten cake to be fancy.
0:09:34 > 0:09:37I don't usually do sweet things, so it's quite risky for me.
0:09:37 > 0:09:40I'm having to wing measurements and things.
0:09:40 > 0:09:42But you've written out the measurements exactly.
0:09:42 > 0:09:44- Yeah...- So where's the winging coming from?
0:09:44 > 0:09:46Because I think... I think it's, like,
0:09:46 > 0:09:48some things I know are half to double,
0:09:48 > 0:09:51so I've kind of tried to remember it that way,
0:09:51 > 0:09:54but I might have got it the wrong way round, so...
0:09:58 > 0:10:00I think doing a fondant at this stage of the competition
0:10:00 > 0:10:03is very brave, especially without a recipe to hand.
0:10:03 > 0:10:04She is doing this by memory.
0:10:06 > 0:10:09If it works, if it's delicious, I'll be really, really impressed.
0:10:13 > 0:10:16Sweta is originally from North India.
0:10:16 > 0:10:18She's now in London studying for a PhD
0:10:18 > 0:10:21on the British anti-war movement.
0:10:22 > 0:10:26Being a student for a long time teaches you how to make the most out
0:10:26 > 0:10:30of the most minimalistic things you have in your kitchen.
0:10:30 > 0:10:33You just have to invent your own dishes sometimes
0:10:33 > 0:10:36using the most random ingredients.
0:10:38 > 0:10:41If you're in the middle of a PhD, why are you here on MasterChef?
0:10:41 > 0:10:44I like taking challenges and I've always loved cooking.
0:10:44 > 0:10:47My parents didn't let me go to culinary school,
0:10:47 > 0:10:49so now I'm in a position where I can make my own decisions in life,
0:10:49 > 0:10:51so this is my decision.
0:10:51 > 0:10:55- What are you cooking?- A sea bass with some pickled vegetables,
0:10:55 > 0:10:57hasselback potatoes, salsa verde.
0:10:57 > 0:10:59OK. Why this dish out of all the things you could have done?
0:10:59 > 0:11:04I love fish. I grew up in a place with plentiful fish, so, yeah,
0:11:04 > 0:11:05I thought I should make a fish.
0:11:09 > 0:11:13Pickles, sea bass, couscous and hasselback potatoes.
0:11:13 > 0:11:15With salsa verde.
0:11:16 > 0:11:20I think there might be too many things on the plate.
0:11:20 > 0:11:22You have 15 minutes left.
0:11:23 > 0:11:25Just 15 minutes.
0:11:27 > 0:11:3236-year-old Stuart is an internationally renowned cocktail bar tender.
0:11:35 > 0:11:37I make cocktails, I throw bottles around,
0:11:37 > 0:11:40I get to travel all over the place and do what I love.
0:11:41 > 0:11:44I've just got to try not to throw all the stuff around.
0:11:48 > 0:11:51What made you start cooking in the first place?
0:11:51 > 0:11:53- My mother couldn't.- Oh, really?
0:11:53 > 0:11:56We needed power tools to get into our food when we grew up, so...
0:11:56 > 0:11:59Yeah, we just sort of learned to cook out of necessity and then I kind of
0:11:59 > 0:12:02- got a hunger for it.- What are you making for us now?
0:12:02 > 0:12:04So, we're doing some pan-fried sea bass.
0:12:04 > 0:12:06I've added some chilli, some garlic in there.
0:12:06 > 0:12:07We've got some Puy lentils,
0:12:07 > 0:12:11which I've added some cavolo nero and then I'm going to use the potatoes
0:12:11 > 0:12:14and then some cream which I'm just heating up.
0:12:14 > 0:12:17And then I've got some toasted pine nuts and pistachios.
0:12:22 > 0:12:24Sea bass and cream sauce?
0:12:25 > 0:12:28The cream sauce is a bit of an anomaly as far as I'm concerned.
0:12:33 > 0:12:34Two minutes, people.
0:12:34 > 0:12:36Two minutes.
0:12:53 > 0:12:55Final touches, please.
0:13:02 > 0:13:03Time's up. Stop.
0:13:16 > 0:13:18First up is postman Mark...
0:13:21 > 0:13:25..who's made pan-fried pork chop served with fondant potatoes,
0:13:25 > 0:13:31heritage carrots, celeriac puree and a white wine and cream sauce.
0:13:33 > 0:13:35Where's the fat on the pork chop gone?
0:13:37 > 0:13:39- Cut it away.- Argh!
0:13:47 > 0:13:50Your pork chop's a bit dry and a bit over.
0:13:50 > 0:13:52Put a bit of butter on it. It will love it.
0:13:52 > 0:13:55I'm not a fan of cream sauce with pork because pork is fatty
0:13:55 > 0:13:58and the cream sauce gets fatty as well.
0:13:59 > 0:14:01Your vegetables are cooked nicely.
0:14:01 > 0:14:03You fondant potatoes are soft.
0:14:03 > 0:14:05I really like the hint of slightly sweet,
0:14:05 > 0:14:08slightly sharp apple that's going with the pork.
0:14:08 > 0:14:09It's a perfect accompaniment.
0:14:12 > 0:14:14I could have done the pork a little bit better.
0:14:14 > 0:14:17It's not like me. I'm usually on point with things like that,
0:14:17 > 0:14:19but...I think nerves got a little bit...
0:14:19 > 0:14:22It is like a pressure cooker in there. Very, very tough.
0:14:29 > 0:14:34PhD student Sweta has pan-fried a fillet of sea bass,
0:14:34 > 0:14:38accompanied by hasselback potato, couscous,
0:14:38 > 0:14:41pickled purple cauliflower,
0:14:41 > 0:14:45fennel and radish, samphire and salsa verde.
0:14:46 > 0:14:51I've never seen it like it. It defies description.
0:15:03 > 0:15:07You have been really bold here.
0:15:07 > 0:15:10I really like these pickled vegetables with the couscous,
0:15:10 > 0:15:12the samphire and the salsa verde mixed together.
0:15:12 > 0:15:14I've never eaten anything in that way before,
0:15:14 > 0:15:16but if I was in a restaurant and it was on the menu,
0:15:16 > 0:15:18I would order it again.
0:15:18 > 0:15:21Thank you.
0:15:21 > 0:15:24I'm happy with the way you cooked the fish and I love the seasoning
0:15:24 > 0:15:26that you've put on there.
0:15:26 > 0:15:28However, the potato doesn't work with the pickled veg.
0:15:28 > 0:15:31But I think you are a really interesting cook.
0:15:31 > 0:15:34I think you've got a good eye for presentation.
0:15:34 > 0:15:36Thank you.
0:15:36 > 0:15:38Thank you.
0:15:38 > 0:15:39I was happy with what I made.
0:15:39 > 0:15:42It tasted good, that's the most important thing for me.
0:15:42 > 0:15:44Flavours are the ultimate thing, you know?
0:15:44 > 0:15:46I'm just glad it's over more than pleased.
0:15:46 > 0:15:49It's nerve-racking to be there.
0:15:49 > 0:15:55Novelist Roma has made a Sri Lankan dry aubergine and green bean curry
0:15:55 > 0:15:59with aubergine fritters on turmeric flavoured rice.
0:16:09 > 0:16:12The rice is light and fluffy and is nice.
0:16:14 > 0:16:16Good flavours in your aubergine curry,
0:16:16 > 0:16:17but I find it a little greasy.
0:16:18 > 0:16:23And these frittery things don't taste of very much.
0:16:23 > 0:16:26I suppose when you said to me Sri Lankan curry,
0:16:26 > 0:16:29I expected something a little bit more vivacious and a bit sort of
0:16:29 > 0:16:31more dancey on my palate, and it doesn't quite do that.
0:16:33 > 0:16:35It hasn't quite romanced me.
0:16:37 > 0:16:42This is something I cook a lot and I'm disappointed I couldn't get
0:16:42 > 0:16:45my act together to cook it properly.
0:16:46 > 0:16:52Retired PE teacher Martin has cooked Moroccan lamb spiced with
0:16:52 > 0:16:56ras el hanout served with vanilla and nutmeg flavoured cauliflower,
0:16:56 > 0:17:00roasted aubergine and carrots,
0:17:00 > 0:17:05garnished with pomegranate seeds and finished with a red wine sauce.
0:17:19 > 0:17:21Some of your lamb's a bit under,
0:17:21 > 0:17:23but the bits that are cooked are cooked nicely.
0:17:23 > 0:17:27That little bit of vanilla and the cauliflower, that works together.
0:17:27 > 0:17:30However, I don't get any caraway at all on your carrots.
0:17:30 > 0:17:33And what I don't like are the pomegranate seeds across the top.
0:17:33 > 0:17:36I've already got enough going on in my mouth
0:17:36 > 0:17:38without another injection of flavour going on.
0:17:38 > 0:17:41Extraordinary array of flavours.
0:17:41 > 0:17:44Some really work for me, some don't.
0:17:44 > 0:17:47I'm OK with the vanilla in the cauliflower.
0:17:47 > 0:17:48That's a slight sweetness,
0:17:48 > 0:17:51but there is so much nutmeg in there
0:17:51 > 0:17:55that it's almost like an antiseptic mouthwash it's so strong.
0:17:58 > 0:18:00Oh, absolutely exhausted.
0:18:00 > 0:18:04The time just went so, so quickly.
0:18:04 > 0:18:06Having thought you were on track at one stage
0:18:06 > 0:18:09and then it was just such a panic at the end.
0:18:10 > 0:18:14Ambulance dispatcher Anthony has made a trio
0:18:14 > 0:18:16of Syrian inspired mezze dishes.
0:18:16 > 0:18:20Ka'ak flatbread with sesame seeds,
0:18:20 > 0:18:24fried tomatoes with pickled lemon and mint
0:18:24 > 0:18:27and a red pepper, pomegranate and walnut Muhammara dip.
0:18:29 > 0:18:30- What's it called?- Muhammara.
0:18:30 > 0:18:32Ba-da-ba-da-ba!
0:18:32 > 0:18:33Muhammara.
0:18:33 > 0:18:34Ba-da-ba-da!
0:18:36 > 0:18:38Anthony, well done, you're through to the next round.
0:18:38 > 0:18:40Oh, thanks!
0:18:50 > 0:18:53I've never eaten these things before,
0:18:53 > 0:18:55but they're all very, very tasty.
0:18:55 > 0:18:56Very tasty indeed.
0:18:56 > 0:19:00Your dip, the Muhammara, is smoky with peppers,
0:19:00 > 0:19:03loads and loads of spice in the background.
0:19:03 > 0:19:05A bit of chilli heat, but sour and sharp at the same time.
0:19:05 > 0:19:08And the little sweet notes of the pomegranate across the top
0:19:08 > 0:19:09I think are really, really lovely.
0:19:10 > 0:19:13Really beautiful crisp breads with the sesame seeds
0:19:13 > 0:19:15are making it toasty.
0:19:15 > 0:19:16Those tomatoes, of course, are sweet.
0:19:16 > 0:19:18The mint is sharp,
0:19:18 > 0:19:22and then you've got that salty sour preserved lemon on there as well.
0:19:22 > 0:19:25I'm really taken with this. Well done.
0:19:28 > 0:19:31I don't care what happens now. I'm just happy that they liked
0:19:31 > 0:19:33that dish. And that I just did something new.
0:19:33 > 0:19:35I'm just really glad that they liked it.
0:19:35 > 0:19:37Oh, my God, I'm in shock.
0:19:42 > 0:19:46Bartender Stuart has cooked pan-fried sea bass
0:19:46 > 0:19:50flavoured with chilli and lime on Puy lentils,
0:19:50 > 0:19:54cavolo nero and potato with tenderstem broccoli
0:19:54 > 0:19:59and a toasted pistachio, pine nut and cream sauce.
0:20:02 > 0:20:04It looks burnt to me.
0:20:15 > 0:20:19Your fish is overcooked and dry.
0:20:19 > 0:20:22You've got burnt bits of chilli and garlic across the top.
0:20:22 > 0:20:25Cream with pistachio and pine nuts,
0:20:25 > 0:20:27lentils, potatoes and fish.
0:20:29 > 0:20:31Sorry, I don't like it.
0:20:32 > 0:20:35I like your use of lentils and cavolo nero, black cabbage.
0:20:35 > 0:20:38I think that's great and you've got good seasoning.
0:20:38 > 0:20:40But I really don't like that sauce you've made, I really don't,
0:20:40 > 0:20:42I'm afraid.
0:20:46 > 0:20:48Ripped apart in there. I can do better than that.
0:20:48 > 0:20:50- Ouch.- It's over.
0:20:50 > 0:20:53That's probably some of the worst cooking I've done in years.
0:20:53 > 0:20:56But that's the point of being put on the spot, isn't it?
0:20:56 > 0:20:59You've got to see your ability to adapt.
0:21:00 > 0:21:06Last up is marketing account manager Chloe who has made the only dessert.
0:21:06 > 0:21:10A dark chocolate fondant with a red berry compote,
0:21:10 > 0:21:13creme fraiche and toasted pecans.
0:21:14 > 0:21:19You just about had time to melt the sugar for your brittle.
0:21:19 > 0:21:22But you didn't have time for it to set.
0:21:22 > 0:21:25No. Another four minutes, maybe it would have been OK.
0:21:37 > 0:21:42The cake itself is slightly too dense, slightly too heavy,
0:21:42 > 0:21:46but you have a perfect runny chocolate centre which is rich
0:21:46 > 0:21:48and gooey and exactly how it should be.
0:21:48 > 0:21:52That on a first round of MasterChef is not a bad attempt at all.
0:21:54 > 0:21:58I like the red stewed fruit underneath with a bit of sharp blackberries
0:21:58 > 0:22:00and the sourness of your creme fraiche.
0:22:00 > 0:22:03It's a decent choice. But we're missing our brittle.
0:22:03 > 0:22:04It's not quite where it should be.
0:22:04 > 0:22:07It hasn't been finished off the way it needs to be, but a good start,
0:22:07 > 0:22:09Chloe. Good start.
0:22:11 > 0:22:13I'm pleased it had a gooey centre.
0:22:13 > 0:22:15That's the bonus.
0:22:15 > 0:22:17I was pleased with how I acted under pressure.
0:22:17 > 0:22:20It could have always been better, but, yeah, I'm happy, yeah.
0:22:24 > 0:22:26John, we've found some more good cooks.
0:22:26 > 0:22:28I think there was some really great food,
0:22:28 > 0:22:32some very interesting food and one or two surprising dishes, shall we say.
0:22:33 > 0:22:35My pick of the day is Anthony.
0:22:35 > 0:22:40It takes a really confident cook to walk into MasterChef in the first
0:22:40 > 0:22:42round and do a dip and some bread,
0:22:42 > 0:22:46because that dip and bread has to be absolutely extraordinary.
0:22:46 > 0:22:50- And Anthony did it. - Boy, can he build flavour.
0:22:50 > 0:22:54That dip that started off almost sweet and then went smoky and then
0:22:54 > 0:22:57got really hot with garlic and then finished with a little bit of chilli.
0:22:57 > 0:23:00John, that was...divine.
0:23:00 > 0:23:03- Yeah.- My pick of the bunch is Sweta.
0:23:03 > 0:23:07Her fish with the hasselback potatoes was brilliantly done.
0:23:07 > 0:23:11Showed a good touch and good imagination and a good use of flavours.
0:23:11 > 0:23:14I thought it was going to be too many things on the plate,
0:23:14 > 0:23:18but actually couscous, pickled vegetables, salsa verde with fish,
0:23:18 > 0:23:21I tell you what, it might become one of my staples.
0:23:21 > 0:23:22Chloe, without a recipe,
0:23:22 > 0:23:25made a really good chocolate fondant with an oozy centre.
0:23:25 > 0:23:27And sharp dark berries underneath.
0:23:27 > 0:23:29She didn't get her brittle out, however,
0:23:29 > 0:23:33the quality of her fondant was enough, I feel.
0:23:33 > 0:23:38- Chloe goes through.- There is only one contestant here whose food
0:23:38 > 0:23:41I actually took a dislike to and that was Stuart.
0:23:41 > 0:23:43As a concept, lentils, cavolo nero
0:23:43 > 0:23:46and sea bass with some chilli would have been absolutely fantastic.
0:23:46 > 0:23:48Cream - absolutely misplaced.
0:23:48 > 0:23:51He needs to come back in a couple of years when he has honed some skills.
0:23:51 > 0:23:56Roma, I expected something full of fragrance,
0:23:56 > 0:24:01full of flavour and texture and I'm really sorry, it wasn't brilliant.
0:24:01 > 0:24:02The rice was nicely cooked.
0:24:02 > 0:24:06I liked the spicing that she had on her curry, but her curry was greasy.
0:24:06 > 0:24:09I don't think she's a bad cook, I just don't think she's done enough to go through.
0:24:09 > 0:24:11OK, we've got one more place to give.
0:24:11 > 0:24:13We've got Mark and we've got Martin.
0:24:13 > 0:24:16One of those is staying and one of those is going home.
0:24:16 > 0:24:19I liked Martin's endeavour. I loved the use of all those spices.
0:24:19 > 0:24:21I think it's really brave, very creative.
0:24:21 > 0:24:23Too much nutmeg in the cauliflower puree.
0:24:23 > 0:24:26But apart from that, he managed to conjure up some good flavour.
0:24:26 > 0:24:28But on the side, we had bits of carrot
0:24:28 > 0:24:30which were missing the caraway,
0:24:30 > 0:24:34aubergine which was a bit tasteless and the whole thing presented
0:24:34 > 0:24:36in a very unusual way.
0:24:36 > 0:24:39Mark got good flavours on there - quality, tried and tested,
0:24:39 > 0:24:43classic flavours. Sage, apple, pork.
0:24:43 > 0:24:46All those things were always going to work together.
0:24:46 > 0:24:49His issue for me, the big issue was a cream sauce.
0:24:49 > 0:24:52And the pork was a little bit over.
0:24:52 > 0:24:54Massively want to go through to the next round.
0:24:54 > 0:24:56I think I've got it in me to go a lot further.
0:24:56 > 0:24:59Just fingers crossed, I hope I do.
0:24:59 > 0:25:05I want to go all the way and if I go out, oh...
0:25:05 > 0:25:06I don't...
0:25:06 > 0:25:10I'll go out thinking I didn't do myself justice.
0:25:21 > 0:25:23As we said at the start of this,
0:25:23 > 0:25:26we can only take four of you through to the next round and that means
0:25:26 > 0:25:28that three of you will be leaving the competition.
0:25:29 > 0:25:34Sweta, Anthony, Chloe, congratulations.
0:25:34 > 0:25:36You're staying with us.
0:25:38 > 0:25:41Along with the good news comes the bad news.
0:25:41 > 0:25:47Stuart, Roma, I'm sorry, you're both leaving us.
0:25:47 > 0:25:49Thank you, guys.
0:25:55 > 0:25:58The final person staying with us...
0:26:02 > 0:26:05..is Mark. Well done, Mark.
0:26:05 > 0:26:08Martin, so very sorry. Thanks very much.
0:26:10 > 0:26:13Oh, the pressure was unbelievable.
0:26:13 > 0:26:20Very daunting, very intimidating, but would I do it again? Yeah.
0:26:20 > 0:26:23I don't think I did myself a great deal of justice,
0:26:23 > 0:26:26so I think the pressure got to me.
0:26:28 > 0:26:31You can look back and go, "There's a million things I should have done."
0:26:31 > 0:26:34You're constantly just trying to do more, trying to do more,
0:26:34 > 0:26:36and just did too much.
0:26:54 > 0:27:00You are going to present your food today to three incredible people.
0:27:00 > 0:27:03Daksha Mistry,
0:27:03 > 0:27:07Thomasina Miers and Steven Wallis.
0:27:09 > 0:27:13You impress them, you will deserve a place in the quarterfinal.
0:27:14 > 0:27:17Two courses, four plates of each course.
0:27:17 > 0:27:19One hour and 15 minutes.
0:27:19 > 0:27:22At the end of this, three quarterfinalists,
0:27:22 > 0:27:24which means that one of you is going home.
0:27:24 > 0:27:26Let's cook.
0:27:45 > 0:27:50For starter, I'm doing pan-fried scallops with a lime mayonnaise,
0:27:50 > 0:27:54pickled and fresh cucumber and a watercress garnish.
0:27:54 > 0:27:56So it's really light because then
0:27:56 > 0:27:58it's duck for main which is quite heavy.
0:27:58 > 0:28:02It's going to be pan-fried duck, hoisin and peanut sauce,
0:28:02 > 0:28:06a sesame crisp, parsnip puree
0:28:06 > 0:28:08and pak choi and a little bit of chilli.
0:28:09 > 0:28:12Tell me why you've taken a root veg
0:28:12 > 0:28:15to serve with an otherwise Asian duck?
0:28:15 > 0:28:19Because the sweetness goes really well with the hoisin sauce and with the duck.
0:28:19 > 0:28:21It needed something, not a mashed potato,
0:28:21 > 0:28:24but it needed something smooth to go with it.
0:28:30 > 0:28:33The first course of the scallops with the lime mayonnaise should
0:28:33 > 0:28:37deliver bags and bags of flavour and have real clarity.
0:28:37 > 0:28:41Her main course, however, I feel has no clarity at all.
0:28:42 > 0:28:46Because I don't understand why you'd want to put a starchy,
0:28:46 > 0:28:48creamy vegetable with an Asian main course.
0:28:51 > 0:28:55I want to show that I'm good at cooking both fish and meat.
0:28:57 > 0:29:00The main concerns are probably around cooking the duck
0:29:00 > 0:29:03and making sure the skin is crispy
0:29:03 > 0:29:06and also getting everything plated in the time.
0:29:11 > 0:29:14I'm cooking an Assamese prawn curry.
0:29:14 > 0:29:18And then I'm serving it with steamed rice with ghee.
0:29:18 > 0:29:22A fresh, crunchy papaya salad and some prawn balls.
0:29:25 > 0:29:29For my dessert, I'm making a tapioca kheer with saffron,
0:29:29 > 0:29:32cardamom and pistachios.
0:29:32 > 0:29:37A kheer is a term used for any milk-based creamy pudding.
0:29:37 > 0:29:39Goes very well with the spicy curry.
0:29:43 > 0:29:45What's interesting, you're saying
0:29:45 > 0:29:47you're making an Indian style, Assam,
0:29:47 > 0:29:50where it is, north-eastern India, but you've got fish sauce,
0:29:50 > 0:29:53you've got lime leaves, which many people would consider
0:29:53 > 0:29:56- to be a lot more sort of south-east Asian, don't they?- Yes,
0:29:56 > 0:30:00because our culture is quite similar to the Burmese and the Thai culture
0:30:00 > 0:30:03because our ancestors came from Thailand.
0:30:03 > 0:30:06So we have the same produce to be used in our meals.
0:30:06 > 0:30:09- I'm excited about your food. - Yeah, me too. Me too!
0:30:09 > 0:30:11Oh... Oh, no.
0:30:15 > 0:30:18In that prawn curry, we have lime leaves, lemon leaves,
0:30:18 > 0:30:22we've got some fish sauce as well, some Asian fish sauce.
0:30:22 > 0:30:24I don't know, I've never had anything like this.
0:30:27 > 0:30:31Tapioca pudding, sweetened, flavoured with cardamom.
0:30:31 > 0:30:33Saffron in there as well, nuts across the top.
0:30:33 > 0:30:36Superb. I want it, though, to be a little firm.
0:30:36 > 0:30:38Hope it's not wet, wet, wet.
0:30:38 > 0:30:43Some other '90s pop group will do. But I don't want it wet, wet, wet!
0:30:51 > 0:30:54Getting through the first round was...
0:30:54 > 0:30:58It was tough. I really want to pursue this as a career,
0:30:58 > 0:31:00so hopefully I can do myself proud, yeah.
0:31:04 > 0:31:09For the main, I'm going to do pan-fried duck breast with some potatoes,
0:31:09 > 0:31:13some braised cabbage, a parsnip puree and red wine and cherry sauce.
0:31:13 > 0:31:17Dessert, I'm doing poached pears on a frangipane tart with toffee sauce
0:31:17 > 0:31:19and clotted cream.
0:31:19 > 0:31:23Whoa. Lots of work to do for your dessert and, actually,
0:31:23 > 0:31:25a lot of work to do for your main course.
0:31:25 > 0:31:27Why have you given yourself so much to do, Mark?
0:31:27 > 0:31:31It's MasterChef, John, so this is what I'm here to prove what I'm about.
0:31:36 > 0:31:38I have just one thing to say.
0:31:38 > 0:31:41Timing.
0:31:41 > 0:31:44I mean, there was a huge amount of work to do.
0:31:47 > 0:31:51Poached pear in a frangipane tart with cream?
0:31:51 > 0:31:53OK. And a toffee sauce?
0:31:53 > 0:31:56I don't think so. I think a toffee sauce is a sauce too many there.
0:32:07 > 0:32:09The food I'm making today is stuff which...
0:32:09 > 0:32:12Back in the north-east, people love it.
0:32:12 > 0:32:15I'm doing a Teesside-style chicken parmo
0:32:15 > 0:32:19with pickled red cabbage coleslaw and beetroot ketchup.
0:32:20 > 0:32:24A parmo is a deep-fried breaded chicken cutlet and then you cover it in Bechamel sauce,
0:32:24 > 0:32:27really thick Bechamel sauce, and then lots of really strong
0:32:27 > 0:32:29Cheddar cheese on the top and then you grill it.
0:32:29 > 0:32:31It's from an Italian chef who came here in World War II.
0:32:31 > 0:32:35Then he opened a restaurant in Linthorpe Road, and that's where it came from.
0:32:35 > 0:32:36And a dessert?
0:32:36 > 0:32:38Dessert, I'm doing a brown ale chocolate fondant,
0:32:38 > 0:32:42because of course we have a really good brown ale in the north-east.
0:32:42 > 0:32:44I'm serving it with honeycomb cream.
0:32:44 > 0:32:47Why wouldn't you do the Syrian food that we fell in love with?
0:32:47 > 0:32:48To be honest, I love foreign food,
0:32:48 > 0:32:50but then again I'm a bit of a home bird as well.
0:32:50 > 0:32:54I just thought I want to have a little taste of the north-east. It'd be wrong not to.
0:32:57 > 0:33:02That parmo with the pickled red cabbage and a beetroot ketchup
0:33:02 > 0:33:05sounds absolutely hideous.
0:33:05 > 0:33:07Wow. I don't know where to start, I don't know where to finish.
0:33:07 > 0:33:09It's a chicken burger without a bun.
0:33:09 > 0:33:12I don't mind telling you right now, John, I want to run away and hide.
0:33:14 > 0:33:18The dessert, on the other hand, I think could be absolutely lovely.
0:33:18 > 0:33:20A fondant with brown ale.
0:33:21 > 0:33:23I may need all that chocolate,
0:33:23 > 0:33:27ale and honeycomb to take away the flavour of my chicken cheese parmo.
0:33:28 > 0:33:32Many people in the north-east and Teesside will be thinking, "Oh, God,
0:33:32 > 0:33:34"making a parmo for MasterChef, that's a bit risky."
0:33:34 > 0:33:38Making it glamorous, that's going to be a challenge, but it's all about the flavour.
0:33:38 > 0:33:41That's what I want to get across.
0:33:42 > 0:33:44It needs to be really strong Cheddar,
0:33:44 > 0:33:46otherwise it's not worth bothering.
0:33:54 > 0:33:57Obviously it's early days for these guys,
0:33:57 > 0:34:01so I'm looking for some of the dishes to be presented well,
0:34:01 > 0:34:03with the flavours coming through.
0:34:03 > 0:34:06Whatever their cooking, I want the flavours to be there.
0:34:07 > 0:34:09Any chef or cook will tell you that being cooked for
0:34:09 > 0:34:11is the biggest treat on Earth.
0:34:11 > 0:34:14And seeing what these different people from different walks of life
0:34:14 > 0:34:16have got to give, it's an honour.
0:34:16 > 0:34:19I love it. Sitting down and being fed, what could be better?
0:34:21 > 0:34:23I think it's going to be very hard, it's going to be challenging,
0:34:23 > 0:34:27but don't forget your passion in amongst what you're doing.
0:34:27 > 0:34:31Don't just cook from your head, cook from your heart as well.
0:34:31 > 0:34:32The meals we have on this table,
0:34:32 > 0:34:35they really stand out in your memory,
0:34:35 > 0:34:37- don't they?- They do. - I really remember them.
0:34:37 > 0:34:40Different kinds of menu every time. Fantastic.
0:34:44 > 0:34:45Six minutes, Chloe.
0:34:45 > 0:34:48- Mm-hm.- Enough time to cook your scallops, isn't it?- Yeah.- Just.
0:34:48 > 0:34:49Just.
0:34:52 > 0:34:54It's so easy to overcook a scallop.
0:34:54 > 0:34:57What you really don't want is a hard bullet.
0:34:57 > 0:34:59You want a lovely tender scallop,
0:34:59 > 0:35:01but you want caramelisation on the surface area.
0:35:01 > 0:35:03That's the most important thing, for me.
0:35:04 > 0:35:07- How're they looking, Chloe?- Good. They're looking good.
0:35:10 > 0:35:13I'm hoping there's some real spikes with the lime,
0:35:13 > 0:35:16the watercress and the cucumber.
0:35:16 > 0:35:18Two minutes, Chloe.
0:35:23 > 0:35:25- Are you happy?- So far, yes.
0:35:27 > 0:35:29Lovely. Lovely.
0:35:29 > 0:35:34- Well done. Well done. - Thank you.
0:35:34 > 0:35:36- Hi.- Hello.
0:35:39 > 0:35:40Thank you.
0:35:42 > 0:35:47I've made today pan-fried scallops with a lime mayonnaise,
0:35:47 > 0:35:50pickled and fresh cucumber and a watercress garnish.
0:35:50 > 0:35:55- Wonderful.- Thank you.- Thank you. Thanks.
0:35:55 > 0:35:57Mmm. This is good.
0:36:02 > 0:36:04I think she's cooked the scallops beautifully.
0:36:04 > 0:36:07There're lovely and caramelised on the outside
0:36:07 > 0:36:08and very tender in the middle.
0:36:08 > 0:36:12I just feel maybe she could've done a tiny bit better job of seasoning.
0:36:12 > 0:36:14Similarly, with the aioli,
0:36:14 > 0:36:18some lime zest would have given you a richer limey flavour.
0:36:18 > 0:36:20- I'm nit-picking here. - Yeah.- Totally nit-picking.
0:36:20 > 0:36:22This is beautiful food.
0:36:26 > 0:36:29The scallops are nicely cooked, they've got a little bit of bounce,
0:36:29 > 0:36:33got a lovely bit of colour, I love the fact she's put butter in there as well. I like it.
0:36:33 > 0:36:36A little bit of lime in the thick creamy mayonnaise,
0:36:36 > 0:36:38and there's sharp pickly bits in the cucumber.
0:36:38 > 0:36:40That is quality.
0:36:46 > 0:36:48You've got five minutes, Chloe.
0:36:51 > 0:36:55I absolutely adore duck.
0:36:58 > 0:37:00Peanut sauce, it's fantastic.
0:37:00 > 0:37:03It's got shards of chilli, hey, I'm Indian.
0:37:03 > 0:37:04Give me chilli any day.
0:37:06 > 0:37:08It's just how she presents the duck.
0:37:10 > 0:37:12- Happy with that? - Yeah.
0:37:12 > 0:37:14It's got to be elegant.
0:37:14 > 0:37:17It's got to, like, tempt me in and not be too overwhelming.
0:37:19 > 0:37:22Two minutes, Chloe. Is the bok choi cooking?
0:37:22 > 0:37:24- Yeah, it's nearly ready. - The duck's rested?
0:37:24 > 0:37:26Rested as much as it's going to be, yeah.
0:37:26 > 0:37:28- So we're there, right?- Yeah.
0:37:35 > 0:37:36Looks good.
0:37:38 > 0:37:40- What's left to go?- Just the crisps.
0:37:42 > 0:37:44I say.
0:37:44 > 0:37:47- Really impressed, Chloe. - Chloe, well done.- Ah!
0:37:47 > 0:37:49Sorry.
0:37:51 > 0:37:52Yeah!
0:37:52 > 0:37:54- Very good, very good. - Brilliant.
0:38:01 > 0:38:06I've made pan-fried duck with a hoisin and peanut butter sauce,
0:38:06 > 0:38:12a parsnip puree, pan-fried pak choi and chilli and sesame crisps.
0:38:13 > 0:38:15- Thank you.- Thank you.
0:38:17 > 0:38:21She really knows how to plate up food to make it look good.
0:38:21 > 0:38:23It just invites you in, doesn't it?
0:38:30 > 0:38:32The duck's cooked pretty well.
0:38:32 > 0:38:34I mean, I would prefer it slightly under.
0:38:34 > 0:38:38The bok choi is lovely and al dente.
0:38:38 > 0:38:43But, I just feel she needs to just swim in her flavours a bit more.
0:38:43 > 0:38:45I think there's some beautiful textures.
0:38:45 > 0:38:46It's the seasoning. I'm just...
0:38:46 > 0:38:51I'm looking for more, I'm searching for that hit on my palate of,
0:38:51 > 0:38:53kind of, boom.
0:38:53 > 0:38:56I think a tiny bit of chilli in the sauce itself would have actually
0:38:56 > 0:38:59lifted the whole sauce, and I think would have been fantastic.
0:39:01 > 0:39:05My piece of duck that I'm eating is really lovely and tender.
0:39:05 > 0:39:09I really like that salty hoisin sauce with the peanuts
0:39:09 > 0:39:11and the sweetness of the parsnip.
0:39:11 > 0:39:13I really like it.
0:39:13 > 0:39:16No two ways about it, that girl can cook.
0:39:21 > 0:39:23I am pleased with what I've served.
0:39:23 > 0:39:25There's always room for improvement,
0:39:25 > 0:39:29but given the pressure and the time constraints, yeah, I'm pleased.
0:39:34 > 0:39:35Sweta, are you OK?
0:39:35 > 0:39:37Yeah, I think I'm on time.
0:39:37 > 0:39:40- What's left to do? - Just plate up, really.
0:39:43 > 0:39:45I want true Assamy flavours.
0:39:45 > 0:39:47It's very mellow, very nice,
0:39:47 > 0:39:51you don't want to overpower it with spices.
0:39:55 > 0:39:57- Come on, finish it off. - Yeah, my hands are shaking.
0:39:59 > 0:40:03And I love that there's lots of contrast with the papaya, the chilli,
0:40:03 > 0:40:06the lime, and the sort of fried element versus the curry.
0:40:06 > 0:40:09So I think this is going to be a real treat.
0:40:12 > 0:40:16- What's that?- Dressing with palm sugar, lime, fish sauce and chillies.- Lovely.
0:40:18 > 0:40:21Let's go. Well done. Well done, well done.
0:40:26 > 0:40:30- Hello. There you go.- Thank you. - You're welcome.
0:40:30 > 0:40:32Thank you.
0:40:32 > 0:40:37Today I've made for you Assamese prawn curry with lime leaves
0:40:37 > 0:40:39and coconut cream.
0:40:39 > 0:40:41With that we have ghee rice,
0:40:41 > 0:40:45some prawn balls and a crunchy bean salad.
0:40:45 > 0:40:47- I hope you enjoy it.- Thank you.
0:40:58 > 0:41:02Assame curry is basically very much with the ginger, the garlic.
0:41:02 > 0:41:04All of that she's missed out on the flavour,
0:41:04 > 0:41:07and I feel as though the sauce is very, very dry,
0:41:07 > 0:41:09and I think she's overdone it with the salt.
0:41:09 > 0:41:13For me, this is quite a delicious plate of food.
0:41:13 > 0:41:15There's real guts in that chilli sauce.
0:41:15 > 0:41:18There is heat in there, there is flavour, I've got, like,
0:41:18 > 0:41:22lime leaf coming out. This fritter, I think, is delicious.
0:41:22 > 0:41:25It's tender, and there are, like, lovely morsels of prawn in there.
0:41:25 > 0:41:28I love the beans, because I think you need some crunch,
0:41:28 > 0:41:30you need some palate cleansing.
0:41:30 > 0:41:33I like it, I think it's bold, I think it's original.
0:41:34 > 0:41:37There's a real saltiness in that sauce,
0:41:37 > 0:41:39and a burning little bit of chilli heat.
0:41:39 > 0:41:41The fish balls are really, really strong
0:41:41 > 0:41:43and very, very pungent indeed.
0:41:43 > 0:41:45Some may say that's too salty.
0:41:45 > 0:41:47I quite like the power of it.
0:41:47 > 0:41:49You need the freshness of that salad
0:41:49 > 0:41:50because of the saltiness in the sauce.
0:41:50 > 0:41:55And actually, I'd like those prawns cooked a little less.
0:41:55 > 0:41:57Oh, come on.
0:41:57 > 0:42:00- Sweta.- Yeah? - 15 minutes on your dessert.- Yeah.
0:42:10 > 0:42:12Kheer is basically a rice pudding.
0:42:12 > 0:42:16- It's very thick, rich, creamy. - It sounds delicious.
0:42:16 > 0:42:20Saffron, cardamom, they're just so aromatic those spices.
0:42:21 > 0:42:23Love the smell of the saffron.
0:42:28 > 0:42:31- Was that just sugar? - And butter.
0:42:32 > 0:42:34Sugar and butter makes fudge!
0:42:36 > 0:42:38That'll do, won't it? Look at that.
0:42:39 > 0:42:40- Right, can we go?- Yes.
0:42:51 > 0:42:53I've made you a tapioca kheer
0:42:53 > 0:42:56with some saffron and cardamom, pistachios,
0:42:56 > 0:42:59rose petals and a pistachio brittle.
0:42:59 > 0:43:01- I hope you enjoy it. Thank you.- Thank you.- Thank you.
0:43:08 > 0:43:10The kheer itself is very nice.
0:43:10 > 0:43:12It's not gloopy.
0:43:12 > 0:43:15Normally Indian sweets are very, very sickly sweet.
0:43:15 > 0:43:18- It's just right.- I love the saffron through it,
0:43:18 > 0:43:21and I love getting those little nuggets of cardamom seed.
0:43:21 > 0:43:23You know, real sort of bolts of flavour.
0:43:23 > 0:43:27It's great to see someone using bold flavours
0:43:27 > 0:43:29and not feel ashamed of that.
0:43:29 > 0:43:31Mmm. Mmm.
0:43:31 > 0:43:37That's a cool tapioca, almost like jelly consistency,
0:43:37 > 0:43:42and there's flaked almonds hiding in there which is just lovely.
0:43:42 > 0:43:44Fantastic. Absolutely fantastic.
0:43:44 > 0:43:47I even like her mistake of a brittle,
0:43:47 > 0:43:49which is actually fudge with pistachio nuts.
0:43:49 > 0:43:51I quite like it.
0:43:53 > 0:43:58That was the most intense thing I've done, and it's just the first round.
0:43:58 > 0:44:04But I'm just glad I didn't go over, and the plates look decent,
0:44:04 > 0:44:06and they're out.
0:44:13 > 0:44:16Mark, you've got 15 minutes on your first course.
0:44:16 > 0:44:18OK.
0:44:18 > 0:44:20Crispy skin. Really,
0:44:20 > 0:44:23really crispy skin is what I look for on a duck breast.
0:44:31 > 0:44:34Fondant potatoes, when they're done well, are spectacular.
0:44:37 > 0:44:39Or is he going to let us down?
0:44:40 > 0:44:44Go on, son. Are you happy with it all, Mark?
0:44:44 > 0:44:48At the moment, yeah. Not bad effort I think to try and churn this out.
0:44:51 > 0:44:55What I'm really excited about is that red wine and cherry sauce.
0:44:55 > 0:44:58This will either be sensational and delicious,
0:44:58 > 0:45:01or it might be a bit of a nightmare.
0:45:07 > 0:45:09- Afternoon, guys.- Afternoon.
0:45:12 > 0:45:16Today I've served you pan-fried duck breast, fondant potato,
0:45:16 > 0:45:20braised cabbage, parsnip puree and a red wine and cherry sauce.
0:45:20 > 0:45:23- Thank you.- Thanks a lot.
0:45:23 > 0:45:27It could all be delicious, but the visual is not amazing.
0:45:35 > 0:45:37The meat is, sadly, very overcooked.
0:45:37 > 0:45:40The skin is so soggy and...
0:45:40 > 0:45:42I definitely don't want to eat that.
0:45:42 > 0:45:44The cherries are raw, the cabbage is raw.
0:45:44 > 0:45:47The fondant potato, I think I need a hammer or a chisel,
0:45:47 > 0:45:50because it's quite undercooked.
0:45:50 > 0:45:55This was just a collection of things that were not brilliantly cooked.
0:45:58 > 0:46:00I'm fine with duck flesh, I like the flavours of cherry,
0:46:00 > 0:46:03and I like the thyme going through the parsnip puree.
0:46:03 > 0:46:06However, that duck skin is not crisped up,
0:46:06 > 0:46:08and that potato is not cooked.
0:46:08 > 0:46:11He was up against it, and it's shown on this plate.
0:46:13 > 0:46:17- Pear dessert.- Yeah. - 15 minutes, mate, yeah?- Yeah.
0:46:19 > 0:46:22- How is it looking?- Yeah, all right. Yeah, looking good.
0:46:22 > 0:46:25If you're doing a tart you've got to get a perfect, crisp pastry,
0:46:25 > 0:46:27haven't you? It's all about the pastry.
0:46:29 > 0:46:34Frangipane has to be really set nice, lovely almondy flavour.
0:46:37 > 0:46:40Pear perfectly poached?
0:46:40 > 0:46:42- I think so. - Frangipane perfectly set?
0:46:42 > 0:46:43I think so.
0:46:45 > 0:46:47Is that toffee sauce going to be too sweet?
0:46:47 > 0:46:50Or is it going to be a dark, rich, slightly burnt caramel?
0:46:58 > 0:46:59Right, Mark, are you done?
0:46:59 > 0:47:00- I am done.- Off you go, chef.
0:47:11 > 0:47:14For dessert I've made poached pears with frangipane tart,
0:47:14 > 0:47:16toffee sauce and clotted cream.
0:47:16 > 0:47:19- Hope you enjoy.- Thank you. - Thank you so much.
0:47:19 > 0:47:22This is completely different from the main course.
0:47:22 > 0:47:23This looks wonderful.
0:47:31 > 0:47:36The pear is tender, the pastry's lovely and crispy,
0:47:36 > 0:47:38the toffee sauce...
0:47:38 > 0:47:41I'm glad he hasn't put too much on it, because it would have been sickly.
0:47:41 > 0:47:42It's just a little drizzle.
0:47:42 > 0:47:45It's fine. I think he's pulled his socks up for this one, I think,
0:47:45 > 0:47:48- by the looks of it. - The savoury was...
0:47:48 > 0:47:49Was a bit of a disaster.
0:47:49 > 0:47:52So I think he's redeemed himself in that respect.
0:47:52 > 0:47:55The pear is soft, and a pear is a beautiful thing with clotted cream,
0:47:55 > 0:47:58that's a lovely toffee sauce, there's not too much of it,
0:47:58 > 0:48:00it gives it a nice sugary edge.
0:48:00 > 0:48:01I'm really sorry.
0:48:01 > 0:48:03There is no flavour left in the pear.
0:48:03 > 0:48:05I'm really sad about that.
0:48:07 > 0:48:09It's all right, I'm here.
0:48:13 > 0:48:16I don't think it was my best.
0:48:16 > 0:48:19The timing is such an issue, I had so many things on the go.
0:48:19 > 0:48:20I hope I've done enough to stay.
0:48:26 > 0:48:28- Anthony.- Yep.
0:48:28 > 0:48:29Five minutes...
0:48:29 > 0:48:33- Five minutes to go.- ..before you unleash your north-eastern parmo...
0:48:33 > 0:48:34- Yep.- ..on the world.
0:48:36 > 0:48:39Do you expect the guests to know what that is?
0:48:39 > 0:48:41No, but I'll tell them.
0:48:42 > 0:48:45This sounds great. It sounds like I'm, kind of,
0:48:45 > 0:48:49in Newcastle eating some incredible, like, British street food.
0:48:49 > 0:48:50I love the fact this is MasterChef
0:48:50 > 0:48:53and he's just going for something gutsy and fun.
0:48:53 > 0:48:58- How long do I have left? - Two minutes.- Two minutes? OK.
0:48:58 > 0:49:00Oh, it's going on top. Right, OK.
0:49:00 > 0:49:03I'm dying to know what this chicken style is.
0:49:03 > 0:49:06- Give me the parmo.- Come on, Anthony, you've got to wind it up, mate,
0:49:06 > 0:49:08we're ready to go.
0:49:09 > 0:49:11No! OK, OK...
0:49:11 > 0:49:13- What are you doing? - What are you doing?
0:49:13 > 0:49:17- Trying to spread it across, but it's not smooth enough.- Why?
0:49:17 > 0:49:20Come on, Anthony...!
0:49:25 > 0:49:27Now, the back of a spoon, smooth it all over.
0:49:27 > 0:49:30Do not ruin the elegance of the dish.
0:49:30 > 0:49:31Didn't know I had elegance.
0:49:34 > 0:49:36- Happy?- Yep.
0:49:36 > 0:49:38Go parmo!
0:49:49 > 0:49:53Today I've made for you a Teesside-style chicken parmo,
0:49:53 > 0:49:55which is a deep-fried chicken cutlet
0:49:55 > 0:49:57covered in Bechamel sauce and Cheddar cheese,
0:49:57 > 0:50:01and I've served it with pickled red cabbage slaw and a spicy
0:50:01 > 0:50:03beetroot ketchup. I hope you enjoy it.
0:50:03 > 0:50:04- Thank you.- Thank you.
0:50:06 > 0:50:08The first impressions are...
0:50:10 > 0:50:11..not very inviting to me.
0:50:21 > 0:50:25He could not have made it look less attractive on the plate if he tried.
0:50:25 > 0:50:28- But...- It's quite amazing. - ..it tastes great.
0:50:28 > 0:50:32The chicken's cooked well, it's got a really lovely crispy crumb on it.
0:50:32 > 0:50:33It's full of flavour.
0:50:33 > 0:50:36The beetroot ketchup, it's absolutely lovely,
0:50:36 > 0:50:39and the coleslaw is really delicious as well.
0:50:39 > 0:50:42It's crunchy, it's got a bit of tartness cutting through the
0:50:42 > 0:50:44heaviness of the cheese and the Bechamel sauce.
0:50:44 > 0:50:48This is the most original plate of food we've had the whole day.
0:50:48 > 0:50:50You know, who knows, this could be the next big thing.
0:50:50 > 0:50:52You know, #ChickenParmo.
0:50:55 > 0:50:58The problem is, it just looks really bad.
0:50:58 > 0:51:00But it also tastes quite good,
0:51:00 > 0:51:02because the chicken's really moist and lovely,
0:51:02 > 0:51:05and the cheesy sauce across the top, it's like a chicken burger.
0:51:05 > 0:51:08It tastes a lot better than I thought it would,
0:51:08 > 0:51:10I'm pleased to say!
0:51:20 > 0:51:22OK.
0:51:22 > 0:51:26Chocolate fondant. Getting that right is going to be a test.
0:51:26 > 0:51:28I want it nice and gooey in the middle.
0:51:30 > 0:51:33I'm a proper beer drinker, I love brown ale,
0:51:33 > 0:51:36and I love the idea of it being mixed with chocolate.
0:51:36 > 0:51:38And then you've got the honeycomb cream in there as well.
0:51:38 > 0:51:40Hopefully it'll balance.
0:51:41 > 0:51:44So I'm going to make my own little nozzle.
0:51:44 > 0:51:46- Make your own little nozzle?- Yep.
0:51:46 > 0:51:48It's not perfect, but it gives it a bit of a design.
0:51:48 > 0:51:49That is so... That...
0:51:49 > 0:51:51You know what?
0:51:51 > 0:51:54That's so clever. You've actually just cut the nozzle yourself.
0:51:54 > 0:51:56Yeah.
0:51:56 > 0:51:58You've got a minute. They've got to get on a plate.
0:51:58 > 0:52:00Come on.
0:52:01 > 0:52:04Wahey!
0:52:04 > 0:52:06A collective sigh of relief...
0:52:06 > 0:52:07Oh!
0:52:07 > 0:52:10Right.
0:52:10 > 0:52:15Never been so stressed getting four fondants out in my life.
0:52:15 > 0:52:17Need to get it out, mate.
0:52:17 > 0:52:19Go, go, go, go, go!
0:52:25 > 0:52:28Today for pudding I've made you a brown ale chocolate fondant
0:52:28 > 0:52:30with a black treacle honeycomb cream.
0:52:30 > 0:52:32It's nice and smoky, so I hope you like it.
0:52:32 > 0:52:34Thank you very much.
0:52:37 > 0:52:39Sadly, it's cooked all the way through.
0:52:46 > 0:52:49Fondant has to be oozy, lovely, unctuous.
0:52:49 > 0:52:52I wouldn't be able to finish the whole dessert,
0:52:52 > 0:52:53it's too cakey for me.
0:52:53 > 0:52:58That brown ale in that fondant is great, really bold, dark flavours.
0:52:58 > 0:53:01That honeycomb's dark, he's taken it really far,
0:53:01 > 0:53:04so you get those bitter notes of the caramel.
0:53:04 > 0:53:05The plating skills you can learn,
0:53:05 > 0:53:09but I kind of love what he's done here. It's just balance.
0:53:09 > 0:53:12Well... There's no liquid in the centre, mate.
0:53:13 > 0:53:17It's like the parmo, it's got no presentation whatsoever.
0:53:17 > 0:53:19He said it's about the flavour, and he's right.
0:53:19 > 0:53:21It's good flavour.
0:53:22 > 0:53:24I'm glad I got to serve a little slice of home.
0:53:24 > 0:53:28I just hope they like it because these are things which my friends and family eat.
0:53:28 > 0:53:32Hopefully I've given a good representation of the kind of food that we make.
0:53:34 > 0:53:38We had classic food, we had French-style food,
0:53:38 > 0:53:40we had Indian-style food,
0:53:40 > 0:53:44and we had food from the exotic north-east of England.
0:53:45 > 0:53:48My cook of the day was Chloe.
0:53:48 > 0:53:52Scallops were cooked beautifully, duck cooked well.
0:53:52 > 0:53:55I think both dishes looked an absolute picture,
0:53:55 > 0:53:58and a really clever choice of ingredients.
0:53:58 > 0:54:01I'm impressed with Chloe.
0:54:01 > 0:54:05Thomasina and Steven loved Sweta's curry.
0:54:05 > 0:54:08Daksha was unsure.
0:54:08 > 0:54:10The prawns were a little bit overcooked,
0:54:10 > 0:54:13however that sauce was pungent and strong, and I like that.
0:54:13 > 0:54:15She's not shy about what she's doing.
0:54:15 > 0:54:19Because when you get to dessert, and you've got this tapioca pudding.
0:54:19 > 0:54:23Firm but chilled, flavoured with cardamom and saffron.
0:54:24 > 0:54:27That's a heady concoction, and it worked for me.
0:54:27 > 0:54:30That means we've got a discussion now about Mark and Anthony.
0:54:32 > 0:54:37Mark presented to us food which was classic, really classic.
0:54:37 > 0:54:38As good as the food looked,
0:54:38 > 0:54:42I think he gave himself so much work today that those little mistakes
0:54:42 > 0:54:46started to appear, and they all just stacked up against each other.
0:54:46 > 0:54:49The guests in the dining room really enjoyed his dessert.
0:54:49 > 0:54:53Frangipane and pear, toffee sauce, lovely.
0:54:53 > 0:54:57Anthony delivered what he wanted to deliver, and this is the issue.
0:54:57 > 0:55:02Beautiful moist chicken, and then a tonne of Cheddar cheese.
0:55:02 > 0:55:04It looked shocking, it tasted great.
0:55:04 > 0:55:07As for the dessert, we were supposed to have a fondant.
0:55:07 > 0:55:09It should have an oozy, gooey centre.
0:55:09 > 0:55:10No oozy, gooey centre at all.
0:55:10 > 0:55:12However, it tastes good.
0:55:13 > 0:55:16If I went home now, I'd be quite disappointed.
0:55:16 > 0:55:19I'd really feel like I'd let my home down, I think.
0:55:19 > 0:55:20I'm here to prove that I can cook.
0:55:20 > 0:55:22This is what I want to do and this is what I love.
0:55:22 > 0:55:25I'd feel devastated if I went home.
0:55:34 > 0:55:35At the start of this,
0:55:35 > 0:55:38we said we would give three quarterfinal places,
0:55:38 > 0:55:42and that means that one of you is leaving the competition.
0:55:42 > 0:55:43We've made our decision.
0:55:51 > 0:55:53The person leaving us...
0:56:00 > 0:56:03..is Mark.
0:56:03 > 0:56:05- Sorry, Mark.- Thanks, guys.
0:56:08 > 0:56:10Disappointed, yeah.
0:56:10 > 0:56:12I would like to have done myself a bit more justice
0:56:12 > 0:56:16and got a little bit further, but it's not meant to be, but...
0:56:16 > 0:56:18Yeah, never mind.
0:56:22 > 0:56:24Oh, my God, ecstatic.
0:56:24 > 0:56:26Like, that was really, like...
0:56:27 > 0:56:30I can't believe I brought a chicken parmo to this stage,
0:56:30 > 0:56:33- and it's got us through.- I honestly didn't think I'd get this far.
0:56:33 > 0:56:36It's only going to get harder and harder,
0:56:36 > 0:56:38so a lot of practice is needed.
0:56:38 > 0:56:41Just absolutely delighted.
0:56:41 > 0:56:44I'm very proud of myself, and ready for the next challenge.
0:56:48 > 0:56:53Tomorrow night it's the quarterfinal and Sweta,
0:56:53 > 0:56:56Chloe and Anthony will be joining
0:56:56 > 0:56:59George, Mary and Kate
0:56:59 > 0:57:01to fight for their place,
0:57:01 > 0:57:05cooking for one of the country's top restaurant critics.
0:57:06 > 0:57:08- Quick!- I'm doing it.
0:57:08 > 0:57:11When I set this challenge, this was what I was hoping for.