0:00:02 > 0:00:06MasterChef is back, searching for the country's best amateur cook.
0:00:07 > 0:00:09Go, go, go, go, go!
0:00:10 > 0:00:12Ooh! You've got a towel on your head.
0:00:12 > 0:00:14I 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 > 0:00:26Only the best will make it through to the final challenges.
0:00:26 > 0:00:28Please, quick, come on, guys.
0:00:30 > 0:00:32It looks absolutely stunning.
0:00:32 > 0:00:36Fire up those ovens, red all those pans, it's MasterChef time.
0:00:36 > 0:00:40Let's discover some incredible creative culinary talents.
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 > 0:01:01only three will make it through to Friday's quarterfinal.
0:01:05 > 0:01:08For me, this is just ridiculously exciting.
0:01:08 > 0:01:12I can't believe that I'm here, it doesn't feel real at all.
0:01:13 > 0:01:18I'm a good cook, you know. I'm not going to beat around the bush, I am.
0:01:18 > 0:01:20But it's all about on the day, isn't it?
0:01:21 > 0:01:24I'm really excited to be cooking for John and Gregg.
0:01:24 > 0:01:26I hope they don't hate my food.
0:01:38 > 0:01:41Welcome to the MasterChef kitchen.
0:01:41 > 0:01:43You're here because you love to cook, right?
0:01:43 > 0:01:45You cook well and impress us,
0:01:45 > 0:01:49we'll be happy and we will send you through to the next round.
0:01:50 > 0:01:52Through those doors over there,
0:01:52 > 0:01:58we have built a market and you can choose to cook whatever you like.
0:01:58 > 0:02:01You will have ten minutes to choose your ingredients
0:02:01 > 0:02:03and then an hour and ten minutes
0:02:03 > 0:02:06to give us one extraordinary plate of food
0:02:06 > 0:02:11that gives Gregg and I an insight into you as a cook.
0:02:12 > 0:02:13Off you go!
0:02:17 > 0:02:20Today's meats include poussin,
0:02:20 > 0:02:24beef cheeks, pork mince, and bone marrow.
0:02:27 > 0:02:30In the fish section, there's mackerel,
0:02:30 > 0:02:32tiger prawns, and mussels.
0:02:33 > 0:02:37There's also a range of cheeses and cured meats,
0:02:37 > 0:02:42and a variety of vegetables and fruits including fresh berries.
0:02:44 > 0:02:46There's plenty to play with, so I've got a dish in my head.
0:02:46 > 0:02:48It should all come together, hopefully.
0:02:48 > 0:02:50I'm going to go for Italian with the poussin.
0:02:50 > 0:02:52You can do some nice things with that pasta flour
0:02:52 > 0:02:54and hopefully do that in an hour and ten. Should be fun.
0:02:55 > 0:02:57Even though the market challenge
0:02:57 > 0:03:00enables the contestants to cook whatever they want,
0:03:00 > 0:03:01they've got to show skills,
0:03:01 > 0:03:04because they've only got one chance to impress.
0:03:04 > 0:03:07If you walk in that market and get confused,
0:03:07 > 0:03:10you get ingredients blindness and then people start to panic.
0:03:12 > 0:03:14Such a lovely variety of food there.
0:03:14 > 0:03:17It's nothing specific I've made before.
0:03:17 > 0:03:19I'm just going to enjoy this meal
0:03:19 > 0:03:21and hopefully, it'll be edible.
0:03:24 > 0:03:26I thought I'd steer clear of the meat and do something different,
0:03:26 > 0:03:29because I'm guessing most people go straight for the protein,
0:03:29 > 0:03:32and this is something that I've made before and I like, so, yeah.
0:03:38 > 0:03:42At the end of this, three of you will be going home.
0:03:43 > 0:03:45Let's cook!
0:03:52 > 0:03:56An exciting day in the MasterChef kitchen, because we have got
0:03:56 > 0:04:02hairdressers, police, surgeons, heart specialists, pilots,
0:04:02 > 0:04:05all these people working in the MasterChef kitchen
0:04:05 > 0:04:07and changing their lives, fantastic!
0:04:12 > 0:04:1537-year-old Jo is a detective sergeant
0:04:15 > 0:04:18in the City of London police force.
0:04:18 > 0:04:20In my job, I look at evidence, it's like a jigsaw
0:04:20 > 0:04:24and I put the pieces together and try and work out the full picture.
0:04:24 > 0:04:27With cooking, you take a range of ingredients,
0:04:27 > 0:04:29try and visualise what the end dish will be like
0:04:29 > 0:04:31and then I put it together.
0:04:31 > 0:04:33It's just an awful lot quicker for me to cook a dish
0:04:33 > 0:04:35than to solve a crime.
0:04:38 > 0:04:39What are you making?
0:04:39 > 0:04:41Well, I'm going to make a strawberry and cream tart,
0:04:41 > 0:04:44so I'm going to try and make a creme pate
0:04:44 > 0:04:48to go onto a strawberry puree in a little pastry case.
0:04:48 > 0:04:50Who taught you to cook?
0:04:50 > 0:04:52My mum taught me to cook and my nan.
0:04:52 > 0:04:53They'll be watching me now,
0:04:53 > 0:04:56because they make really, really good pastry.
0:04:56 > 0:04:59And if I don't do them justice, then I'm in trouble.
0:05:03 > 0:05:05The problem that Jo's got right now is time.
0:05:05 > 0:05:08She's got to make the pastry, rest it, blind-bake it.
0:05:08 > 0:05:10She's got to make creme patissiere, it's got to cool,
0:05:10 > 0:05:12she's got to make jam, it's got to cool
0:05:12 > 0:05:13and then she will assemble the whole lot.
0:05:13 > 0:05:16I just hope it looks good.
0:05:19 > 0:05:2528-year-old Sesi was inspired to cook by her Nigerian relatives.
0:05:25 > 0:05:27I've got a humongous family.
0:05:27 > 0:05:29We love to party and we love to eat,
0:05:29 > 0:05:31so what better way of bringing people together
0:05:31 > 0:05:34than around a really good plate of food?
0:05:34 > 0:05:37There's usually a bit of dancing afterwards as well.
0:05:40 > 0:05:43- What do you do for a living? - I'm a trainee surgeon.
0:05:43 > 0:05:45- Where?- In Newcastle.
0:05:45 > 0:05:47In a children's hospital.
0:05:47 > 0:05:49Are your mum and dad very proud of you?
0:05:49 > 0:05:50A little bit.
0:05:52 > 0:05:55With such an important job, have you got time for MasterChef?
0:05:55 > 0:05:59Well, you've got to make time for things you're passionate about,
0:05:59 > 0:06:02so 13-hour shift, come back home, get in the kitchen, that's the way.
0:06:02 > 0:06:03Sesi, what are you making for us?
0:06:03 > 0:06:06Oven-roasted poussin with crushed potatoes,
0:06:06 > 0:06:09green beans and a white wine sauce.
0:06:09 > 0:06:10- Sesi?- Yes?- Good luck.
0:06:10 > 0:06:12- Thank you so much.- Operate well.
0:06:17 > 0:06:20Sesi has got a pretty classic dish.
0:06:22 > 0:06:23My concern right now,
0:06:23 > 0:06:26Sesi's opening her oven door and closing it all the time
0:06:26 > 0:06:28and every time she opens the door, the heat comes out,
0:06:28 > 0:06:31which means the chicken stops cooking. Leave the door closed.
0:06:38 > 0:06:4425-year-old PhD student Ben started cooking when he left home.
0:06:44 > 0:06:46One of my housemates was a really good cook,
0:06:46 > 0:06:48he kind of taught me to cook and ever since then
0:06:48 > 0:06:50it's become a bit of an addiction, a bit of a hobby.
0:06:52 > 0:06:54I do leave a messy kitchen, and my housemates will tell you
0:06:54 > 0:06:57they spend a lot of time cleaning up after me.
0:06:57 > 0:06:59But they eat it, they can clear it up.
0:07:01 > 0:07:04- Ben, you doing OK? - Yeah, getting there, getting there.
0:07:04 > 0:07:06- I know what I'm doing now. - You look a little stressed.
0:07:06 > 0:07:08Yeah, I'm a little bit stressed.
0:07:08 > 0:07:10I'm a nervous sweater, struggle under pressure.
0:07:10 > 0:07:13- What do you do?- I work for the British Heart Foundation.
0:07:13 > 0:07:15I'm looking at some of the mechanisms of heart disease
0:07:15 > 0:07:18and how we can work out how that all starts.
0:07:18 > 0:07:19Ben, what are you making for us?
0:07:19 > 0:07:22So I'm going to make for you chicken cacciatore ravioli.
0:07:22 > 0:07:24So I'm going to fill the ravioli with the cacciatore.
0:07:24 > 0:07:26What's a cacciatore?
0:07:26 > 0:07:29It's like a spicy ragu that you'd get in Italy.
0:07:29 > 0:07:32And then I'm going to make you a Parmesan cream sauce,
0:07:32 > 0:07:33a Parmesan crumb, and finish it off
0:07:33 > 0:07:35with a little bit of orange zest as a season
0:07:35 > 0:07:37and finish off the whole thing.
0:07:37 > 0:07:39Do you know where heart disease actually starts?
0:07:39 > 0:07:42- Stress in the kitchen. - Stress in the kitchen, there we go.
0:07:47 > 0:07:50Ben's cacciatore ravioli with a cream Parmesan sauce
0:07:50 > 0:07:53is going to be finished with orange rind.
0:07:53 > 0:07:56I've never had Parmesan cheese and orange.
0:07:56 > 0:08:00It could be really tasty, but it also could be a disaster.
0:08:03 > 0:08:07Newcastle-born David is a commercial pilot and food blogger.
0:08:08 > 0:08:11Cooking for John and Gregg is just going to be the best thing ever.
0:08:11 > 0:08:13I've spent all my life cooking for my wife,
0:08:13 > 0:08:15who I think is a fair critic, but she's not a professional chef,
0:08:15 > 0:08:18so they'll be the first two people that can actually give me
0:08:18 > 0:08:21a professional critique on my food and find out
0:08:21 > 0:08:24whether I am actually any good or not.
0:08:26 > 0:08:29Are we going to get food today better than your cabin crew serve?
0:08:29 > 0:08:30Let's hope so.
0:08:30 > 0:08:33Do you get a chance to sample cuisines all over the world?
0:08:33 > 0:08:35- As best I can, yeah. - Do you have a favourite cuisine?
0:08:35 > 0:08:37Not really, just anything that's spicy
0:08:37 > 0:08:39and a bit more interesting than salt and pepper.
0:08:39 > 0:08:41David, what are you making for us?
0:08:41 > 0:08:45We're having chermoula and pistachio pork patties
0:08:45 > 0:08:47with cauliflower tahini,
0:08:47 > 0:08:50roasted couscous and a mint and coriander dressing.
0:08:50 > 0:08:51What's a chermoula?
0:08:51 > 0:08:54It's a North African parsley and coriander spiced dressing.
0:08:54 > 0:08:56Why do you like this dish, David?
0:08:56 > 0:08:59It's just, it's different, it's colourful, tasty.
0:09:01 > 0:09:05He's making chermoula meatballs, flavoured with a mixture of herbs,
0:09:05 > 0:09:07olive oil and garlic in the same way as a pesto.
0:09:07 > 0:09:10He's serving that with a cauliflower hummus,
0:09:10 > 0:09:12but he's using purple cauliflower.
0:09:12 > 0:09:13That means we're going to have
0:09:13 > 0:09:17pinky-purple cauliflower hummus on a plate.
0:09:17 > 0:09:19Today's one of those "never had that before" days.
0:09:25 > 0:09:27Weston-super-Mare-based Jennifer
0:09:27 > 0:09:30cooks for her husband and sister and loves travelling.
0:09:30 > 0:09:32Going to Morocco many years ago,
0:09:32 > 0:09:35I just loved going around all the stalls there
0:09:35 > 0:09:37and it just brings something out of you.
0:09:37 > 0:09:41I just love colours, I love the texture, the spices.
0:09:41 > 0:09:43You just want to go "Oh, I just want to do that",
0:09:43 > 0:09:45I just want to throw it all in.
0:09:49 > 0:09:51What are you doing here on MasterChef, Jennifer?
0:09:51 > 0:09:52I really adore cooking.
0:09:52 > 0:09:56I don't do it as much now that my family's grown up and gone away.
0:09:56 > 0:09:58Do you have a reputation as a good cook?
0:09:58 > 0:10:00I seem to have, yes.
0:10:00 > 0:10:02My sister thinks so, she tells everyone.
0:10:02 > 0:10:03What are you making for us now?
0:10:03 > 0:10:07It's just something I literally have just made up today.
0:10:07 > 0:10:09So keep your fingers crossed.
0:10:11 > 0:10:15Jennifer has decided to make minced pork, mushrooms, onions,
0:10:15 > 0:10:19blackberries, basil, and she's serving that with a mash
0:10:19 > 0:10:22made from carrots, parsnips and potatoes.
0:10:22 > 0:10:25It's the flavour thing that worries me.
0:10:25 > 0:10:26Blackberry in a meatball?
0:10:31 > 0:10:35Youth worker Nick grew up watching his nan make Cornish pasties.
0:10:36 > 0:10:40I was bought a book called 101 Fun Foods To Make,
0:10:40 > 0:10:43which was the first memory I have of cooking by myself,
0:10:43 > 0:10:44making rock cakes.
0:10:45 > 0:10:48And I just think I missed my calling when I was younger
0:10:48 > 0:10:51and I should have gone to college and studied food.
0:10:51 > 0:10:53So maybe now is the time to move in that direction.
0:10:58 > 0:11:03I am making a sweet shortcrust pastry tart with a lemon curd
0:11:03 > 0:11:05and hopefully a meringue top if I have time,
0:11:05 > 0:11:07but I just messed up my pastry, so...
0:11:07 > 0:11:08What did you do with your pastry?
0:11:08 > 0:11:10I forgot to weigh it down before I put it in the oven,
0:11:10 > 0:11:13so I'm having a panic now to get another batch in the oven
0:11:13 > 0:11:15in time to hopefully put up a dessert for you.
0:11:15 > 0:11:17How long will it, if you do a fresh batch,
0:11:17 > 0:11:20- how long will it take to cook? - 12, 15 minutes?
0:11:20 > 0:11:23- Right, you've got 20 minutes left. - I'm going to get a pastry case
0:11:23 > 0:11:26- and try and get these in the oven in time.- Go on, then.- Thank you.
0:11:30 > 0:11:35Nick's aiming for the stars, making pastry, making lemon curd,
0:11:35 > 0:11:36making meringue.
0:11:38 > 0:11:39Ambitious.
0:11:39 > 0:11:42Guys, you have just 15 minutes left.
0:11:44 > 0:11:46Nick's going to have to try and keep his nerve,
0:11:46 > 0:11:49otherwise Gregg and I are having a spoonful of lemon curd each.
0:11:53 > 0:11:54Keen golfer Paula
0:11:54 > 0:11:58owns a hairdressing salon in Stoke-on-Trent.
0:11:58 > 0:12:02If I'm going to do something, I have committed 150%.
0:12:04 > 0:12:07I've even been cooking food in the kitchen in the salon
0:12:07 > 0:12:10just to try to get myself up to speed with things.
0:12:13 > 0:12:14What are you making?
0:12:14 > 0:12:17I am making meatballs and we've got passata
0:12:17 > 0:12:19and I've got the tomato sauce going on.
0:12:19 > 0:12:23And some home-made tagliatelle.
0:12:23 > 0:12:25What do you want to demonstrate in this dish?
0:12:26 > 0:12:28Technical ability with the pasta, but also flavour,
0:12:28 > 0:12:30I think that's the thing.
0:12:30 > 0:12:32Is there a lot of technical ability in a bowl of pasta?
0:12:32 > 0:12:35I think, yeah. If you get it wrong, you get it wrong.
0:12:41 > 0:12:42Meatballs, tomato sauce, good.
0:12:42 > 0:12:44Lots and lots of seasoning, please, Paula.
0:12:47 > 0:12:50Make sure that pasta is wonderfully made and I'll be very, very happy.
0:12:53 > 0:12:56Guys, you've only got three minutes. Quick, quick, quick, quick!
0:13:10 > 0:13:13You have 60 seconds to finish your plates!
0:13:29 > 0:13:31Guys, your time is up!
0:13:37 > 0:13:38Oh, my God!
0:13:38 > 0:13:40- Can I hug you?- Hug me!
0:13:42 > 0:13:45Right, showtime. David, up you come.
0:13:50 > 0:13:52First up is pilot David,
0:13:52 > 0:13:56who's made North African chermoula-spiced pork patties
0:13:56 > 0:14:01served with couscous, a purple cauliflower hummus,
0:14:01 > 0:14:03purple cauliflower florets,
0:14:03 > 0:14:07a mint and coriander dressing and garnished with pistachios.
0:14:09 > 0:14:11Lime green, pink and purple -
0:14:11 > 0:14:14colours I don't really associate with having dinner.
0:14:24 > 0:14:26It tastes a lot, lot better than it looks.
0:14:28 > 0:14:31Those chermoula patties are really nice.
0:14:31 > 0:14:36You have a mild flavour of hummus about your lilac sauce.
0:14:36 > 0:14:41But it's leaving a really quite harsh texture on the throat.
0:14:41 > 0:14:44The moist pork mince with that chermoula,
0:14:44 > 0:14:47the lovely herb garlic mixture in the middle is really good
0:14:47 > 0:14:50and I like the bits of roasted cauliflower on the outside.
0:14:50 > 0:14:51David, it looks quite novelty,
0:14:51 > 0:14:54but there's nothing novelty about the flavours and textures.
0:14:54 > 0:14:55If I was blindfolded,
0:14:55 > 0:14:57I think I'd probably appreciate it a lot more.
0:15:01 > 0:15:03I would have loved it to have looked brilliant
0:15:03 > 0:15:06and for them to have said "Wow, that looks amazing"
0:15:06 > 0:15:08and then both of them to say it tasted amazing,
0:15:08 > 0:15:10but got to be satisfied with my day's work.
0:15:18 > 0:15:22Heart disease researcher Ben has made ravioli
0:15:22 > 0:15:26filled with Italian chicken and tomato cacciatore
0:15:26 > 0:15:28with a Parmesan sauce,
0:15:28 > 0:15:32Parmesan crumb and finished off with orange zest.
0:15:34 > 0:15:35Orange and cheese?
0:15:35 > 0:15:40It just takes the edge off, I think. I hope you'll agree.
0:15:51 > 0:15:53Your chicken cacciatore idea
0:15:53 > 0:15:57is a decent idea and that's where I would have liked
0:15:57 > 0:15:59to have had the plate stop.
0:16:01 > 0:16:02Your pasta is quite tough
0:16:02 > 0:16:05and then on top of that you've got these chunks
0:16:05 > 0:16:06of Parmesan breadcrumb things
0:16:06 > 0:16:09which have made it sort of very floury and quite hard.
0:16:09 > 0:16:12But the addition of orange I don't like at all.
0:16:14 > 0:16:18The orange, I only get tiny little bits, I can hardly taste it.
0:16:18 > 0:16:20I don't mind the little bit of sweetness.
0:16:22 > 0:16:26Decent enough pasta, decently cooked chicken, nice, strong sauce.
0:16:26 > 0:16:29However, listening to my mate here, he's very unsure.
0:16:32 > 0:16:36I feel a little bit deflated but I'm just hard on myself,
0:16:36 > 0:16:37and very competitive.
0:16:37 > 0:16:40Hopefully I get to stay in and cook some more,
0:16:40 > 0:16:42but 50-50, I think, after that one.
0:16:49 > 0:16:53Trainee surgeon Sesi has cooked oven-roasted poussin
0:16:53 > 0:16:57wrapped in Parma ham, served with pomme puree,
0:16:57 > 0:17:02roasted carrots and green beans and a chicken and wine sauce.
0:17:13 > 0:17:15- Sesi?- Yes?
0:17:15 > 0:17:16Bingo.
0:17:19 > 0:17:20You treated everything really nicely.
0:17:20 > 0:17:23Your carrot's still got a crunch, your beans are green and crunchy,
0:17:23 > 0:17:25mashed potatoes well seasoned and creamy.
0:17:25 > 0:17:28I like your little crispy bit of ham across the top.
0:17:28 > 0:17:32I really like your textures. I'm not sure about the flavours.
0:17:32 > 0:17:34Your chicken is really soft and lovely.
0:17:34 > 0:17:37However, you've doubled over the ham,
0:17:37 > 0:17:40which has made it really salty.
0:17:40 > 0:17:42I think for your first attempt here on MasterChef,
0:17:42 > 0:17:44your presentation is good.
0:17:44 > 0:17:45You can cook.
0:17:45 > 0:17:48I'm not sure you perfectly balanced those flavours.
0:17:48 > 0:17:50But it's a pretty decent start.
0:17:54 > 0:17:57John Torode gave me a "bingo" and I'm happy.
0:17:57 > 0:17:59If I go away today, I'm happy.
0:18:05 > 0:18:09Salon owner Paula has made pork meatballs with garlic,
0:18:09 > 0:18:11oregano and chilli,
0:18:11 > 0:18:16served with tagliatelle pasta and topped with a Parmesan crisp.
0:18:18 > 0:18:20That's a lot of cheese,
0:18:20 > 0:18:24I mean, so much cheese that you can't see the pasta.
0:18:24 > 0:18:25Yeah.
0:18:33 > 0:18:37You have the classic combination of fruity tomato
0:18:37 > 0:18:39and salty Parmesan cheese,
0:18:39 > 0:18:43a tried and tested Italian combination.
0:18:43 > 0:18:47The meatballs are pink inside. I'd like them cooked slightly more.
0:18:47 > 0:18:49My issue is, although I like it,
0:18:49 > 0:18:52I'm wondering whether it's showing as much ambition
0:18:52 > 0:18:54as the other contestants.
0:18:54 > 0:18:55Yeah.
0:18:56 > 0:18:58There's a lot of cheese across the top, which I was scared about,
0:18:58 > 0:19:00but because your sauce is so sweet,
0:19:00 > 0:19:03actually, the salt from the Parmesan
0:19:03 > 0:19:05is disappearing into the whole lot.
0:19:05 > 0:19:08I think your pasta is OK. Your meatballs are seasoned well.
0:19:08 > 0:19:12But I'm with Gregg on this one, it's about - what's it showing?
0:19:17 > 0:19:20Little bit disappointed with myself. I think I played too safe.
0:19:20 > 0:19:23I think that was the key thing, too safe.
0:19:23 > 0:19:26- Well done.- Well done. - I played it safe.- It tasted good.
0:19:31 > 0:19:35Jennifer has made pork and mushroom patties with blackberries
0:19:35 > 0:19:39served with mashed potato, carrots and parsnips
0:19:39 > 0:19:43and finished with a Grand Marnier and star anise flavoured sauce.
0:19:45 > 0:19:47Orange liqueur and mashed potato...
0:19:49 > 0:19:51Something I've never had before, Jennifer.
0:20:01 > 0:20:05I've just chewed up a whole star anise.
0:20:05 > 0:20:08When you start throwing so many different things on the plate,
0:20:08 > 0:20:11it's always difficult for it to come out at best.
0:20:11 > 0:20:14When you've got classic stuff like carrots, parsnips and potatoes,
0:20:14 > 0:20:17they in themselves belong with minced pork and gravy, that's great.
0:20:17 > 0:20:20Adding a blackberry, star anise
0:20:20 > 0:20:23and orange liqueur is never going to make it any better.
0:20:24 > 0:20:27We do realise that people may not cook to their best
0:20:27 > 0:20:30the first time they come in here, but we've got a problem.
0:20:35 > 0:20:36Quite disappointed.
0:20:36 > 0:20:39That's how it is, you learn by mistakes
0:20:39 > 0:20:43and it's a big mistake to make and it's a shame, really.
0:20:43 > 0:20:48Youth worker Nick has made a lemon curd and meringue tart
0:20:48 > 0:20:50with candied lemon rind.
0:20:52 > 0:20:54- I like the look of it.- Thank you.
0:20:58 > 0:21:02Your pastry, as you know, in the tart case is undercooked.
0:21:02 > 0:21:06However, I really like that lemon marmalade, sugary,
0:21:06 > 0:21:10syrup lemon rind around the outside with the sweet, sticky meringue.
0:21:10 > 0:21:12Your lemon curd is lovely and thick.
0:21:12 > 0:21:15It's still got a zing, but it's still very, very sweet.
0:21:15 > 0:21:17I have to say, up against it and doing what you've done,
0:21:17 > 0:21:19I'm really pleased for you.
0:21:20 > 0:21:25It's not perfect, but I get a real strong suspicion
0:21:25 > 0:21:27that you are a cook.
0:21:27 > 0:21:28Thank you very much.
0:21:32 > 0:21:35I thought it was game over halfway through that.
0:21:35 > 0:21:38Good work, buddy. Congratulations, it's good.
0:21:38 > 0:21:41So I might be in with a chance, still, fingers crossed.
0:21:45 > 0:21:47Finally, it's police detective Jo.
0:21:48 > 0:21:54She's made a strawberry and cream tart with a sweet pastry crust,
0:21:54 > 0:21:58strawberry compote flavoured with prosecco,
0:21:58 > 0:22:01creme patissiere and a blueberry sauce.
0:22:02 > 0:22:03It's a bit shabby.
0:22:03 > 0:22:05You overfilled the tart
0:22:05 > 0:22:08and that means we've got the filling coming out,
0:22:08 > 0:22:11- oozing into your creme patissiere. - I know.
0:22:19 > 0:22:21Tastes good.
0:22:21 > 0:22:22Tastes really good.
0:22:24 > 0:22:27Your pastry is thin and it's really, really crispy.
0:22:27 > 0:22:30Beautiful...almost fragrance of summer strawberries
0:22:30 > 0:22:32bursting through that creme patissiere.
0:22:32 > 0:22:35It doesn't look right, but it tastes great.
0:22:42 > 0:22:44As you can see by what's left on the plate,
0:22:44 > 0:22:47Mr Wallace seemed to quite enjoy the tart.
0:22:47 > 0:22:49Tastes great, you've put your heart into it
0:22:49 > 0:22:51and I think it's paid dividends.
0:22:54 > 0:22:55You know when somebody eats something
0:22:55 > 0:22:58and they go "mmm" before they say anything
0:22:58 > 0:23:01and you think "Yeah, that's the sound, that's what I want".
0:23:01 > 0:23:03So that's all I aimed for.
0:23:03 > 0:23:05Congratulations, that was perfect.
0:23:09 > 0:23:11That was a mixed bag, wasn't it?
0:23:11 > 0:23:12We have got some gems,
0:23:12 > 0:23:14we got a few things which weren't quite right
0:23:14 > 0:23:16and we got a number of confused dishes.
0:23:20 > 0:23:22We know the enemy of the market test
0:23:22 > 0:23:24is when you don't have a plan
0:23:24 > 0:23:27and you try to put too many ingredients in onto one plate,
0:23:27 > 0:23:30and Jennifer did that. And that's the problem.
0:23:30 > 0:23:32She's not the first to do that,
0:23:32 > 0:23:36she won't be the last, but Jennifer today was inventing as she went.
0:23:36 > 0:23:38Jennifer leaves the competition.
0:23:38 > 0:23:41- Who did you like?- I like Sesi.
0:23:41 > 0:23:46I think Sesi did a classic dish with the right ingredients on the plate.
0:23:46 > 0:23:49For a first round, Sesi looked good.
0:23:49 > 0:23:52Nick, I think Nick has got great resolve.
0:23:52 > 0:23:54A man with a plan. With just 60 seconds to go,
0:23:54 > 0:23:58that tart case was still in the oven, but he just got on with it.
0:23:58 > 0:23:59He has shown real ability here.
0:23:59 > 0:24:01There's someone else I like.
0:24:01 > 0:24:03- Go on.- Jo.
0:24:03 > 0:24:08- Aha!- Jo, nice pastry, good filling.
0:24:08 > 0:24:10Presentation let it down,
0:24:10 > 0:24:13but I think Jo is one of the picks of the cooks.
0:24:13 > 0:24:15Jo's tart was really, really tasty.
0:24:15 > 0:24:18That leaves a conversation about Paula, our hairdresser,
0:24:18 > 0:24:22David, our pilot, and Ben, the man who looks after hearts.
0:24:24 > 0:24:28I've got to say, the chaos that surrounded Ben frightened me.
0:24:28 > 0:24:30Ben does cook in a messy fashion.
0:24:30 > 0:24:33However, I thought he made his ravioli pretty well
0:24:33 > 0:24:35and I liked the flavour of the Parmesan cheese sauce.
0:24:36 > 0:24:39David really went for the adventure.
0:24:39 > 0:24:43Purple cauliflower hummus, pork meatballs with chermoula.
0:24:43 > 0:24:46He showed a good touch, decent flavours.
0:24:46 > 0:24:49However, John, it looked shocking.
0:24:51 > 0:24:55Paula made us meatballs with pasta, tomato sauce,
0:24:55 > 0:24:57and then loads and loads of cheese across the top.
0:24:57 > 0:24:59I don't know with Paula.
0:24:59 > 0:25:00Do I applaud her for playing it safe
0:25:00 > 0:25:02and not making a big mistake
0:25:02 > 0:25:05or do I tell her off for not being ambitious enough?
0:25:05 > 0:25:07It's one of those, isn't it?
0:25:09 > 0:25:10I just think to a certain degree,
0:25:10 > 0:25:14I've let myself down a little bit with this invention test.
0:25:14 > 0:25:15Please let me go through.
0:25:18 > 0:25:20If I went home today, I'd be really disappointed.
0:25:20 > 0:25:25No point in coming all this way to just go home on the first day.
0:25:25 > 0:25:28I really badly want to go through. If they let me through,
0:25:28 > 0:25:30then I'll show them something I think they'll really like.
0:25:43 > 0:25:44Thank you very much for all your hard work.
0:25:44 > 0:25:46We understand better than anybody
0:25:46 > 0:25:48the pressure of coming onto MasterChef
0:25:48 > 0:25:49for the first time.
0:25:52 > 0:25:54Four of you will go through the next round,
0:25:54 > 0:25:57which means that three of you are leaving the competition.
0:26:03 > 0:26:05Sesi...
0:26:06 > 0:26:07Jo...
0:26:09 > 0:26:10and Nick...
0:26:11 > 0:26:13you're through to the next round.
0:26:17 > 0:26:21That means we've got just one place to give.
0:26:24 > 0:26:27The fourth person going through to the next round...
0:26:34 > 0:26:36..is David.
0:26:36 > 0:26:39Paula, Jennifer, Ben, thanks, very much guys.
0:26:39 > 0:26:42- Good luck, guys!- Thanks, you too.
0:26:44 > 0:26:47Really, I'm disappointed in myself.
0:26:47 > 0:26:50I should have done something simple and easy, job done.
0:26:52 > 0:26:54Don't think I did myself justice today.
0:26:54 > 0:26:56I made some mistakes. I think I knew it was coming.
0:27:00 > 0:27:03It's not as though I did a completely awful dish of food.
0:27:04 > 0:27:06It was just too safe.
0:27:23 > 0:27:25Welcome back!
0:27:25 > 0:27:29You are going to cook and present your food today
0:27:29 > 0:27:32to three very special guests.
0:27:32 > 0:27:34Dean Edwards...
0:27:35 > 0:27:37Peter Bayliss
0:27:37 > 0:27:39and Shelina Permalloo.
0:27:41 > 0:27:44Impress them, and you are incredible talent yourself.
0:27:45 > 0:27:48We've only got three quarterfinal places to give.
0:27:48 > 0:27:49That means at the end of this,
0:27:49 > 0:27:51one of you will be leaving the competition.
0:27:51 > 0:27:56Two courses, four plates of each course, one hour and 15 minutes.
0:27:57 > 0:27:58Let's cook.
0:28:16 > 0:28:22I like classic cooking, I like well-known flavour combinations.
0:28:24 > 0:28:27I'm not going to start putting weird ingredients into my dishes.
0:28:30 > 0:28:33Jo? Two courses, what are you going to cook for us?
0:28:33 > 0:28:34I'm going to do some duck breasts.
0:28:34 > 0:28:38I'm going to do some baby turnips with some spinach
0:28:38 > 0:28:39and with a cherry compote.
0:28:39 > 0:28:42Dessert is a cinnamon tart case
0:28:42 > 0:28:44filled with a limoncello sabayon
0:28:44 > 0:28:47with some roasted figs drizzled with some honey.
0:28:47 > 0:28:49What is it that you have to work at, do you think,
0:28:49 > 0:28:51after our comments yesterday?
0:28:51 > 0:28:52Presentation, definitely.
0:28:52 > 0:28:56Yet again, I have a tart case that I have to resist the urge to overfill.
0:28:56 > 0:28:59I like to feed people and I get over-enthusiastic
0:28:59 > 0:29:03and put too much in the case, and so I need to be careful of that.
0:29:07 > 0:29:08Jo's got a lot of work to do.
0:29:08 > 0:29:11That cherry sauce, which is also flavoured with orange,
0:29:11 > 0:29:15is paramount to the success of Jo's dish.
0:29:15 > 0:29:18The duck has to be cooked absolutely perfectly, crispy skin.
0:29:18 > 0:29:21And the duck breast has to have been resting,
0:29:21 > 0:29:23otherwise you have blood all over the plate.
0:29:24 > 0:29:27Jo says she needs to work on presentation,
0:29:27 > 0:29:30so she's about to have to come up with some good ideas and quickly.
0:29:37 > 0:29:39Come on, please, you can do it.
0:29:39 > 0:29:40Melt that chocolate.
0:29:41 > 0:29:43In Nigeria, where I'm from, we
0:29:43 > 0:29:45believe that our heart goes onto the plate,
0:29:45 > 0:29:46it's an expression of love.
0:29:48 > 0:29:50So if I'm having fun and I'm loving what I'm doing,
0:29:50 > 0:29:52I feel that will show on the plate.
0:29:57 > 0:30:00- Sesi?- Hello.- What are you making?
0:30:00 > 0:30:03So I'm making pan-seared salmon with a pea puree,
0:30:03 > 0:30:05some fresh pea shoots,
0:30:05 > 0:30:07a lemon gel and a seafood sauce.
0:30:07 > 0:30:11For dessert, I'm bringing a little bit of my mum into this,
0:30:11 > 0:30:13my mum's always been a fantastic baker.
0:30:13 > 0:30:15I'm making her chocolate cake recipe
0:30:15 > 0:30:17and I'm going to do that with some lovely blackberries
0:30:17 > 0:30:20which I have here. I'm going to make a sauce out of them
0:30:20 > 0:30:22and I'm going to have a chocolate ganache on there as well.
0:30:22 > 0:30:26- You look confident. That fills me with confidence.- I'm glad.
0:30:28 > 0:30:31Sesi's got two very different styles
0:30:31 > 0:30:33with her main course and her dessert.
0:30:33 > 0:30:35Oh, yum. Good.
0:30:35 > 0:30:39Her main course of salmon with black rice and peas
0:30:39 > 0:30:42and a prawn sauce with a lemon gel
0:30:42 > 0:30:45sounds to me completely obscure and really arty.
0:30:48 > 0:30:50As for Sesi's dessert, it sounds classic -
0:30:50 > 0:30:54chocolate cake, ganache and blackberries.
0:30:54 > 0:30:55Mmm, yes, please.
0:31:00 > 0:31:03David? What height are you cruising at today?
0:31:03 > 0:31:06Oh, a good 36,000 today.
0:31:06 > 0:31:08- You're on it, are you?- I think so.
0:31:08 > 0:31:10At the minute, it's all going to plan.
0:31:10 > 0:31:11What are you making, David?
0:31:11 > 0:31:14Beetroot sorbet, and that's going to be with a smoked chicken breast
0:31:14 > 0:31:17and a mint and blue cheese celery walnut salad
0:31:17 > 0:31:21and then for main, we're having an Iberico Presa steak
0:31:21 > 0:31:23with a carrot ketchup, pumpkin seed pesto
0:31:23 > 0:31:25and a nice red wine jus.
0:31:25 > 0:31:27OK, let me get this right. Beetroot sorbet,
0:31:27 > 0:31:30so that's going to go cold onto your otherwise warm dish?
0:31:30 > 0:31:35- Yeah.- Where have you had a sorbet with a savoury dish?
0:31:35 > 0:31:38- France.- Right. - They know what they're doing.
0:31:38 > 0:31:40David, these are two very, very risky dishes.
0:31:40 > 0:31:44They are risky, but it showcases, hopefully, some talent
0:31:44 > 0:31:46and certainly the way my brain works and what I like to eat.
0:31:46 > 0:31:50Whether my taste buds are strange, I don't know, but it does work.
0:31:50 > 0:31:52Are you being ultra-brave?
0:31:52 > 0:31:54- Time will tell.- It certainly will.
0:31:57 > 0:32:01How does a cold sorbet that I normally associate with a dessert
0:32:01 > 0:32:04sit in amongst a smoked chicken and blue cheese?
0:32:04 > 0:32:07I really, really don't know. The jury's out.
0:32:09 > 0:32:11How's it going to look? How's it going to taste?
0:32:11 > 0:32:12I'm not sure.
0:32:12 > 0:32:13But it's making me smile.
0:32:15 > 0:32:18It probably is adventurous, but the dish is just what I do.
0:32:18 > 0:32:20And if it didn't taste great, I wouldn't be doing it.
0:32:31 > 0:32:33I think in the first challenge,
0:32:33 > 0:32:36I showed that I am hard-working and I don't give up.
0:32:38 > 0:32:41I've got a massive concern about the timing of my dishes.
0:32:42 > 0:32:44Hoping I can get it out on time.
0:32:46 > 0:32:48How much rum have you used?!
0:32:48 > 0:32:50I like a little bit of spiced rum.
0:32:50 > 0:32:53- Half a bottle!- It will taste good, promise.
0:32:57 > 0:32:58What are you going to make for us?
0:32:58 > 0:33:01I'm doing a herb-crusted rack of lamb with a fondant potato,
0:33:01 > 0:33:05minted pea puree, lamb sweetbreads and heritage carrots,
0:33:05 > 0:33:08following that up with an apple crumble with dates,
0:33:08 > 0:33:11spiced rum and a creme anglaise.
0:33:11 > 0:33:13Why these two dishes?
0:33:13 > 0:33:14The lamb dish is something
0:33:14 > 0:33:17that me and my husband have fairly regularly.
0:33:17 > 0:33:20It's a favourite in our house. And who doesn't like a crumble?
0:33:20 > 0:33:23What have you learnt from the last round?
0:33:23 > 0:33:26To try and calm down a bit and enjoy it a bit more
0:33:26 > 0:33:29and not stress myself out too much and think about what I'm doing.
0:33:29 > 0:33:30- Good luck, Nick.- Thank you, cheers.
0:33:36 > 0:33:41Nick is doing herb-crusted rack of lamb with fondant potatoes
0:33:41 > 0:33:44and a red wine sauce.
0:33:44 > 0:33:45I hope he gets it out of the oven
0:33:45 > 0:33:48with enough time to rest it, that's what I'm hoping.
0:33:50 > 0:33:55He's following up the rack of lamb with apple, date, and rum crumble.
0:33:55 > 0:33:58Apple crumble is good. Apple crumble and rum, fabulous.
0:33:58 > 0:34:02Apple crumble, rum and dates, it could be really good.
0:34:14 > 0:34:16I'm always excited to come back here.
0:34:16 > 0:34:18It's lovely just to feel that buzz
0:34:18 > 0:34:20that was experienced
0:34:20 > 0:34:23too many years ago to remember.
0:34:24 > 0:34:28My advice is - keep your cool, season,
0:34:28 > 0:34:33make sure you taste your food and don't do anything too out there,
0:34:33 > 0:34:35just prove that you can cook.
0:34:37 > 0:34:40MasterChef kind of changed my life.
0:34:40 > 0:34:43To still be working in food 12, nearly 13 years later
0:34:43 > 0:34:46is something of a bit of a dream for me.
0:34:46 > 0:34:49You know, I'm still pinching myself every day.
0:34:50 > 0:34:55- Jo?- Yeah?- Your duck's not cooked. - It's not too far off.
0:34:55 > 0:34:58- You've only got five minutes. - That's OK.
0:34:58 > 0:35:00- How much longer, do you reckon? - About five minutes.
0:35:04 > 0:35:07So Jo's got some classic combinations.
0:35:07 > 0:35:09Duck and cherry. Duck and orange.
0:35:09 > 0:35:11Could be one too many ingredients here,
0:35:11 > 0:35:13or maybe even three too many ingredients
0:35:13 > 0:35:15in an hour and 15 minutes.
0:35:15 > 0:35:17I think she can have her work cut out for her.
0:35:19 > 0:35:21Jo, you've got three minutes.
0:35:21 > 0:35:23You can't serve raw duck, can you?
0:35:23 > 0:35:24It is supposed to be rare.
0:35:24 > 0:35:26Yeah, there's rare and then there's quacking.
0:35:30 > 0:35:32I think she has got a lot going on,
0:35:32 > 0:35:34but I just don't know how it's all going to come together.
0:35:38 > 0:35:39Your time's up.
0:35:40 > 0:35:42Raw. This food's risky.
0:35:45 > 0:35:48I haven't got time to make this look how I want it to look.
0:35:48 > 0:35:50Right, Jo, push on.
0:36:01 > 0:36:03- Good afternoon.- Hi.
0:36:05 > 0:36:06Thank you.
0:36:07 > 0:36:08Thank you.
0:36:12 > 0:36:14I've cooked for you today
0:36:14 > 0:36:19pan-fried duck breast with a cherry and orange sauce with some tarragon
0:36:19 > 0:36:21with some baby turnips,
0:36:21 > 0:36:24some chanterelle mushrooms and some spinach.
0:36:24 > 0:36:25ALL: Thank you.
0:36:37 > 0:36:41The duck is...there's rare and there's very, very rare.
0:36:41 > 0:36:43It's unfortunate about your duck,
0:36:43 > 0:36:45because mine's actually cooked perfectly.
0:36:45 > 0:36:48I'm afraid it's everything else that's a bit of a disaster.
0:36:48 > 0:36:50The turnips are actually not cooked through
0:36:50 > 0:36:53and the wonderful chanterelle mushrooms are so overcooked
0:36:53 > 0:36:54that they've turned to mush.
0:36:54 > 0:36:57All the vegetables are quite wet, aren't they? They're quite watery.
0:36:59 > 0:37:01It's a lovely choice of ingredients,
0:37:01 > 0:37:03but it's just a swamp,
0:37:03 > 0:37:07because you simply can't plate up properly in that much of a rush.
0:37:12 > 0:37:15Such a shame. The bit of duck I can eat is lovely,
0:37:15 > 0:37:19it's got a nice, crispy, seasoned top. And I love her cherry sauce,
0:37:19 > 0:37:21it's sweet and deep, almost like port.
0:37:21 > 0:37:23I think that Jo's got some great ideas,
0:37:23 > 0:37:26but she's run out of time and the consequence is this.
0:37:33 > 0:37:34Five minutes to go.
0:37:34 > 0:37:36I'm going to fight to the bitter end.
0:37:36 > 0:37:37Always, Jo.
0:37:39 > 0:37:42Jo's dessert is a limoncello sabayon-filled cinnamon tart
0:37:42 > 0:37:45topped with baked figs and honey drizzle.
0:37:45 > 0:37:46Now, the cinnamon tart
0:37:46 > 0:37:49with the baked figs and honey drizzle sounds delicious.
0:37:49 > 0:37:51I just don't know where the sabayon is going to go.
0:37:52 > 0:37:53Oh, no!
0:37:57 > 0:37:59Apart from one, the other three look great.
0:38:00 > 0:38:05Of the tart, I'm going to be wanting a really nice, crisp pastry.
0:38:05 > 0:38:07So no soggy bottoms.
0:38:16 > 0:38:19I've made for you a cinnamon tart case
0:38:19 > 0:38:23with a limoncello sabayon and some roasted figs.
0:38:23 > 0:38:25- I hope you like it.- Lovely.
0:38:25 > 0:38:26Thank you very much.
0:38:28 > 0:38:31My immediate reaction to the way it looks is of course,
0:38:31 > 0:38:32the sabayon hasn't worked.
0:38:32 > 0:38:35It's just liquid, which is a bit of a shame.
0:38:41 > 0:38:43I think the flavours worked really well.
0:38:43 > 0:38:46A bit more time and effort on the sabayon would have been great.
0:38:46 > 0:38:47My pastry is disintegrating.
0:38:47 > 0:38:51It's so short that it literally is just crumbling.
0:38:51 > 0:38:53There are just so many little details
0:38:53 > 0:38:55with that extra bit of time, that extra bit of polish
0:38:55 > 0:38:57could have made it into an absolute winner.
0:39:02 > 0:39:03The sabayon hasn't worked.
0:39:03 > 0:39:04It's not thick enough
0:39:04 > 0:39:07and I feel that pastry is on the edge of being burnt,
0:39:07 > 0:39:09- it's going bitter. - But the flavours are lovely.
0:39:14 > 0:39:17That was so much harder than I thought it would be,
0:39:17 > 0:39:18even cooking my own food.
0:39:19 > 0:39:23I thought I would be bang on time. I just feel so disappointed.
0:39:29 > 0:39:30- Sesi?- Yes?
0:39:30 > 0:39:32- How are you getting on?- My rice is done.
0:39:32 > 0:39:34My sauce is done.
0:39:34 > 0:39:36Lemon gel is done. I'm just cooking the fish,
0:39:36 > 0:39:38so it's just really plating up now.
0:39:40 > 0:39:43Slightly worried about all the different colours.
0:39:43 > 0:39:46You know, you've got the green pea puree, pink salmon,
0:39:46 > 0:39:48black rice, seafood sauce, lemon gel.
0:39:48 > 0:39:50Will it look like an explosion on a plate?
0:39:52 > 0:39:54You are hitting this with surgical precision.
0:39:54 > 0:39:56Well, that's the plan.
0:39:57 > 0:39:58I think the lemon gel,
0:39:58 > 0:40:00I think it's just a little bit of posh, isn't it?
0:40:01 > 0:40:05Sesi, that looks great. You're on time. I am really impressed.
0:40:05 > 0:40:07Go, kid.
0:40:10 > 0:40:14- Thank you.- So what I've cooked for you is a Thai black rice
0:40:14 > 0:40:18with some pan-seared salmon, a pea puree, a lemon gel,
0:40:18 > 0:40:21some pea shoots and a seafood sauce. I hope you enjoy.
0:40:21 > 0:40:23- Thank you very much.- Thank you.
0:40:23 > 0:40:24Game on, Sesi.
0:40:24 > 0:40:26I think this looks delicious
0:40:26 > 0:40:30and the smell coming from the seafood sauce? Lovely.
0:40:36 > 0:40:39Every single item on that plate works.
0:40:39 > 0:40:43To get that much flavour in that short amount of time...
0:40:45 > 0:40:46I think Sesi's done a great job.
0:40:46 > 0:40:49I think all the flavours there had a place.
0:40:49 > 0:40:51I think all of it worked well, even the gel.
0:40:52 > 0:40:55That is really, really good.
0:40:55 > 0:40:57The rice has got a little bit of texture to it.
0:40:57 > 0:40:58The fish is just falling apart,
0:40:58 > 0:41:02it's still soft in the middle, it's flaking. What a dish.
0:41:06 > 0:41:07Four minutes, Sesi.
0:41:07 > 0:41:08Thank you.
0:41:11 > 0:41:12Well, looking at Sesi's dessert
0:41:12 > 0:41:16just brings a great big, wide smile to my face.
0:41:16 > 0:41:19It's very nearly a Black Forest gateau in disguise.
0:41:24 > 0:41:26If it's that good, I'm going to leave the table,
0:41:26 > 0:41:28sit in the corner with my duvet and just chill out.
0:41:28 > 0:41:31Got to be generous with your ganache, I think.
0:41:31 > 0:41:37Is that chocolate ganache a comma or the nail of a velociraptor?
0:41:37 > 0:41:39It's me going "chocolate ganache."
0:41:43 > 0:41:46- OK, here we go.- Go, Sesi!
0:41:47 > 0:41:48Go! Brilliant!
0:41:53 > 0:41:54Gorgeous. Thank you.
0:41:56 > 0:42:00So I made for you chocolate cake, my mum's recipe,
0:42:00 > 0:42:03blackberries in a sauce and almond shard on top of that,
0:42:03 > 0:42:05a chocolate ganache and just some sprinkled almonds.
0:42:05 > 0:42:07- Enjoy.- Thank you so much.
0:42:12 > 0:42:14LOUD SNAP
0:42:15 > 0:42:17Have my teeth gone?
0:42:19 > 0:42:21I think the sponge was just a little bit dry.
0:42:21 > 0:42:24But I love the sharpness of the blackberries.
0:42:24 > 0:42:26The ganache is nice, it's nice and bitter.
0:42:26 > 0:42:29For me, this dessert is just so nearly there.
0:42:29 > 0:42:32This chocolate sponge is absolutely delicious,
0:42:32 > 0:42:34but when you get to my age,
0:42:34 > 0:42:36you don't dream of biting into something like that
0:42:36 > 0:42:38because the teeth would never take it.
0:42:39 > 0:42:41I like the sponge with the sour blackberries
0:42:41 > 0:42:44and the rich, dark chocolate ganache. I think that's great.
0:42:44 > 0:42:47It's a well-made sponge. Well-made ganache.
0:42:47 > 0:42:49It needs a cream or a custard.
0:42:49 > 0:42:50But I'll forgive her. I'll forgive her.
0:42:57 > 0:42:59That was such a rush.
0:42:59 > 0:43:02I'm just really relieved I managed to do it all in time.
0:43:02 > 0:43:07No matter what happens today, I've had such a good time, so, yeah.
0:43:10 > 0:43:13Nick? We're going to serve, mate, we've got five minutes left.
0:43:13 > 0:43:14OK.
0:43:16 > 0:43:18The one thing I have seen over the years -
0:43:18 > 0:43:21so many undercooked lamb racks.
0:43:21 > 0:43:24So I hope they get enough time to cook, enough time to rest.
0:43:28 > 0:43:30Are you at all nervous about this lamb?
0:43:30 > 0:43:32Very. Yeah. I think it's cooked through,
0:43:32 > 0:43:34but I just want it to rest for as long as possible,
0:43:34 > 0:43:36so it's going on the plate last.
0:43:42 > 0:43:43Everything how you wanted it?
0:43:43 > 0:43:45So far, it's going all right, just a little bit late.
0:43:46 > 0:43:49Lamb. Quick, quick, quick, quick. Carve, carve, carve!
0:43:51 > 0:43:53- How's it cooked?- Probably a bit under.
0:43:59 > 0:44:00Right, sweetbreads, quick, quick,
0:44:00 > 0:44:02quick, quick, in sauce. Go, go, go, go, go!
0:44:07 > 0:44:08Go on, well done.
0:44:14 > 0:44:15- Hi, guys.- Hey, there.
0:44:15 > 0:44:18I've had an absolute nightmare!
0:44:18 > 0:44:20- We all have at one stage or another.- Thank you.
0:44:20 > 0:44:23Didn't give it anywhere near long enough to rest, I'm afraid.
0:44:23 > 0:44:24- OK.- Sorry.
0:44:28 > 0:44:31Today I've cooked you a roast rack of lamb with a herb crust,
0:44:31 > 0:44:34a fondant potato, a pea puree,
0:44:34 > 0:44:38a crispy sweetbread and some caramelised carrots.
0:44:38 > 0:44:40- Nice to meet you.- Thank you.
0:44:42 > 0:44:44It actually smells really good.
0:44:44 > 0:44:47Initially, the one thing very much jumping out at me,
0:44:47 > 0:44:49the fat's not been rendered down.
0:44:49 > 0:44:52But let's tuck in and try it and see what happens.
0:44:57 > 0:45:00There's quite a few things that are not really right.
0:45:00 > 0:45:01The crumb has gone completely,
0:45:01 > 0:45:05but I wouldn't want to eat it because it's attached to raw fat.
0:45:05 > 0:45:07The fondant potato has been cooked through.
0:45:07 > 0:45:09The pea puree is really nice. I think he's done quite a good job
0:45:09 > 0:45:12considering how many elements he said he was going to do.
0:45:12 > 0:45:13All of it's on the plate.
0:45:17 > 0:45:20The lamb is a little bit under for me, but it's perfectly edible.
0:45:20 > 0:45:22Lots of people cook their lamb like this on purpose.
0:45:22 > 0:45:24I think the red wine sauce is rich and spicy,
0:45:24 > 0:45:26which I'm really pleased about.
0:45:26 > 0:45:28The carrots are wonderful and soft,
0:45:28 > 0:45:32sweetbread crusty and still moist in the middle, which is fabulous.
0:45:32 > 0:45:33He's been very, very ambitious here
0:45:33 > 0:45:36and he's almost, almost pulled it off.
0:45:37 > 0:45:39Right, Nick. Deep breath.
0:45:39 > 0:45:42- 15 minutes for that crumble. - Hopefully, this will go better.
0:45:47 > 0:45:51So Nick's dessert, it seems as classic as his main, actually.
0:45:51 > 0:45:53It's going to be a perfect pudding if it's all done well.
0:45:57 > 0:45:59- Nick, four minutes.- Four minutes, yeah.
0:45:59 > 0:46:01- Are we on time?- We are.
0:46:01 > 0:46:02Hopefully.
0:46:05 > 0:46:08A good creme anglaise is absolutely delicious,
0:46:08 > 0:46:09but it's something that can easily go wrong,
0:46:09 > 0:46:12especially under the pressure in the MasterChef kitchen.
0:46:17 > 0:46:18Happy with your custard?
0:46:18 > 0:46:21It's a little bit thicker than I was hoping for.
0:46:23 > 0:46:24- Done?- Yes.
0:46:30 > 0:46:33OK, so I've made for you an apple crumble
0:46:33 > 0:46:36in a spiced rum, date and raisin sauce
0:46:36 > 0:46:39with a nutty crumble topping and a vanilla custard.
0:46:39 > 0:46:42- Hope you enjoy.- Thank you. - Thank you very much.
0:46:49 > 0:46:53It's a bit like a granola. It tastes to me like breakfast.
0:46:53 > 0:46:55He's added some dates in there, which was a bit of a curveball,
0:46:55 > 0:46:58wasn't expecting it and it just made it so, so sweet.
0:46:58 > 0:47:01I quite like the nuts on the top. I think it adds a nice texture,
0:47:01 > 0:47:05but I think the fruit needed to be chopped smaller,
0:47:05 > 0:47:08it needed acidity and it needed a bit of balance.
0:47:08 > 0:47:11Well, I'm very sorry, Nick, but it doesn't work for me.
0:47:11 > 0:47:13The creme anglaise is scrambled eggs.
0:47:13 > 0:47:17I just hate being negative, but it's just so difficult.
0:47:18 > 0:47:21Good flavours, lots and lots of brown sugar and dates
0:47:21 > 0:47:23with his rum and apples inside his crumble.
0:47:23 > 0:47:26- I love the hazelnuts across the top. - But the custard's lumpy.
0:47:30 > 0:47:31Glad that it's over.
0:47:32 > 0:47:34A lot of things went wrong, unfortunately.
0:47:34 > 0:47:37So I'm really disappointed.
0:47:44 > 0:47:49- You have eight minutes, David, on your first course.- Great, thank you.
0:47:49 > 0:47:51So David actually has a really interesting menu
0:47:51 > 0:47:54and for a starter we've got smoked chicken
0:47:54 > 0:47:57with a beetroot sorbet, celery and walnut salad.
0:47:59 > 0:48:02Some pretty kind of strange combinations being chucked in there.
0:48:04 > 0:48:08Smoked chicken, if it's over-smoked, is going to be inedible.
0:48:08 > 0:48:11Will the sorbet actually set? Will it freeze in time?
0:48:11 > 0:48:13Gosh, me, I hope it does for his sake.
0:48:13 > 0:48:16Oh, look at that!
0:48:16 > 0:48:17David, this looks really nice.
0:48:17 > 0:48:19Look at you.
0:48:19 > 0:48:21Very good. Go, quick!
0:48:24 > 0:48:29Prettier than a sunrise at 37,000 feet. Hey-hey!
0:48:33 > 0:48:34I've made for you a beetroot sorbet,
0:48:34 > 0:48:38smoked chicken, with a celery, blue cheese and walnut salad.
0:48:38 > 0:48:41David, could you just tell us what you used to smoke the chicken?
0:48:41 > 0:48:42Just some hickory chips
0:48:42 > 0:48:45and a mixture of some lapsang souchong tea leaves as well.
0:48:45 > 0:48:47- Thank you very much.- Thank you. - Enjoy.
0:48:59 > 0:49:01It's just the craziest plate of food I've ever come across.
0:49:01 > 0:49:05We've actually got a sorbet, which is dessert-like.
0:49:05 > 0:49:09A crazy, creamy pile of blue cheese, soupy vegetables
0:49:09 > 0:49:12and chicken which is so overly smoked
0:49:12 > 0:49:14that it's hardly palatable, you know.
0:49:14 > 0:49:16I'll always try and find something positive
0:49:16 > 0:49:18because I've been in that situation
0:49:18 > 0:49:20but, yeah, this is a bit of a shocker.
0:49:22 > 0:49:25A bit of a shocker! Oh, my goodness.
0:49:25 > 0:49:27I tasted a piece of the chicken
0:49:27 > 0:49:32and now I just feel like I've been sitting by a campfire for two hours.
0:49:32 > 0:49:35I'm just wondering what John and Gregg are saying out there.
0:49:39 > 0:49:42Well, that's about as out there as you can possibly get.
0:49:42 > 0:49:45It takes a bit of getting used to, but when you do, I really like it.
0:49:45 > 0:49:50Sweet, cold and smoky, and salty blue cheese.
0:49:50 > 0:49:52I think that's great.
0:49:52 > 0:49:57Really clever and the other thing is, it's different, but it works.
0:49:57 > 0:49:59I think it's going to divide the crowd, though.
0:50:03 > 0:50:05How have you cooked that pork, David?
0:50:05 > 0:50:06We just seal it in the pan
0:50:06 > 0:50:08and then we've slow roasted it in the oven
0:50:08 > 0:50:10until it gets medium rare in the middle.
0:50:12 > 0:50:15David's main has got loads of flavours going on,
0:50:15 > 0:50:17but also lots of complex processes.
0:50:17 > 0:50:20I'm worried that he's not going to get all those done in time.
0:50:22 > 0:50:24Four minutes to go.
0:50:26 > 0:50:29David's food excites me, because I don't know what to expect.
0:50:32 > 0:50:34You've got one minute left.
0:50:34 > 0:50:35Good, all I need.
0:50:40 > 0:50:42OK, your time's up, David, so get your sauce on,
0:50:42 > 0:50:44get your parsnip on and let's go.
0:50:53 > 0:50:55- Excuse me.- Thank you.
0:50:58 > 0:51:01OK, you've got a medium rare iberico presa
0:51:01 > 0:51:04with carrot ketchup and a pumpkin seed pesto
0:51:04 > 0:51:05to serve with red wine jus.
0:51:05 > 0:51:11- Hope you enjoy it.- Thank you.- Thank you very much.- Thank you.
0:51:11 > 0:51:13Well, this definitely does look better
0:51:13 > 0:51:15than the last course that we were presented with.
0:51:19 > 0:51:22Plus, he seasoned the meat really well.
0:51:22 > 0:51:24I actually love that carrot ketchup.
0:51:24 > 0:51:26It's surprisingly got a lovely bit of acidity,
0:51:26 > 0:51:28so it kind of cuts through the fattiness of the pork.
0:51:28 > 0:51:32The pumpkin pesto is actually a pumpkin seed pesto
0:51:32 > 0:51:36which in fact is much nicer than what I expected.
0:51:36 > 0:51:40Quite honestly, the iberico pork has been cooked beautifully.
0:51:40 > 0:51:43After his first course, this is almost a masterpiece.
0:51:45 > 0:51:49The thing I really love are those little parsnip crisps across the top
0:51:49 > 0:51:50with the smoked paprika.
0:51:50 > 0:51:52That and the pork - yum!
0:51:52 > 0:51:54Loads of big, strong herbs in that pesto.
0:51:54 > 0:51:59He's got sweet, real pickling sharpness in that carrot ketchup.
0:52:00 > 0:52:01This is great.
0:52:07 > 0:52:10This is your one chance if you get to this round
0:52:10 > 0:52:12to show what you're all about.
0:52:12 > 0:52:15I'm pleased that I've done myself justice.
0:52:15 > 0:52:17It's not perfect, but I think they'll be able to see
0:52:17 > 0:52:19what I'm trying to achieve.
0:52:22 > 0:52:23I really enjoyed today
0:52:23 > 0:52:26and I know that our invited guests had their reservations.
0:52:26 > 0:52:28However, I'm really proud of these four.
0:52:30 > 0:52:31John, nobody in here played it safe.
0:52:31 > 0:52:34Everybody cooked like they wanted a place in the quarterfinals.
0:52:36 > 0:52:38Sesi delivered two good plates of food.
0:52:38 > 0:52:41The salmon was cooked very, very well.
0:52:41 > 0:52:44The rice was lovely and she got it all done on time.
0:52:44 > 0:52:46Dessert, absolutely fantastic.
0:52:46 > 0:52:48All it needed was a bit of runny cream or some custard
0:52:48 > 0:52:51and it would have been absolutely perfect.
0:52:51 > 0:52:54We loved her food, the guests loved her food.
0:52:54 > 0:52:56John, she's got presentation right,
0:52:56 > 0:52:58she's got flavour combinations right.
0:52:58 > 0:53:00I think we should put Sesi through.
0:53:00 > 0:53:02OK.
0:53:02 > 0:53:04Jo, I'm frustrated for Jo.
0:53:04 > 0:53:08I think she had a brilliant choice of ingredients on both dishes.
0:53:10 > 0:53:13As good as her flavours were on that duck dish,
0:53:13 > 0:53:16the fact is that she just ran out of time.
0:53:16 > 0:53:20Dessert - limoncello, figs, cinnamon, all in one tart.
0:53:20 > 0:53:24Good idea, delivery not quite there, Jo.
0:53:25 > 0:53:30Nick cooked for us a classic lamb with a herb crust.
0:53:30 > 0:53:32I thought it was a good dish. I think he really pushed himself.
0:53:32 > 0:53:36Nick's crumble, it looked a little bit messy, the custard had split.
0:53:36 > 0:53:39Liked the flavour of the filling, but the guys in the back room
0:53:39 > 0:53:41weren't that impressed with the crumble.
0:53:41 > 0:53:43Question marks, really, with Nick.
0:53:43 > 0:53:46Talking about controversy, we've got David.
0:53:46 > 0:53:50That first course, the smoked chicken, beetroot sorbet,
0:53:50 > 0:53:51I thought was fantastic.
0:53:51 > 0:53:56But, mate, the guys in the back room did not like it at all.
0:53:56 > 0:53:59You and I loved his pork dish.
0:53:59 > 0:54:02We've got a room full of ambitious
0:54:02 > 0:54:06amateur cooks who all want this competition.
0:54:07 > 0:54:11Could have done a little bit better, but not massively better.
0:54:11 > 0:54:13If that was the worst dinner today, you know, so be it.
0:54:14 > 0:54:17I would feel like I deserved it if I went home, to be honest.
0:54:17 > 0:54:20Everybody gets one chance and if you don't perform,
0:54:20 > 0:54:23that's the game, isn't it?
0:54:24 > 0:54:27I'm hopeful and I've got my fingers crossed that I don't go out today.
0:54:29 > 0:54:31I'd obviously be absolutely devastated
0:54:31 > 0:54:33if this is the end of my journey.
0:54:44 > 0:54:47You four have caused controversy.
0:54:48 > 0:54:53Not just in here between Gregg and I, but also in the dining room.
0:54:53 > 0:54:56And at times in this competition, I like controversy.
0:54:57 > 0:54:59But that also makes our decision really difficult.
0:55:01 > 0:55:05Three of you are going forward to the quarterfinal.
0:55:06 > 0:55:09One of you is leaving us.
0:55:14 > 0:55:15The contestant leaving us...
0:55:21 > 0:55:23is Jo.
0:55:23 > 0:55:25Thank you, Jo. Nice to meet you.
0:55:25 > 0:55:26Thank you.
0:55:30 > 0:55:33Today was not my finest cooking,
0:55:33 > 0:55:38but I don't think you realise how difficult it is until you try it.
0:55:39 > 0:55:42But then all the best things are difficult in life.
0:55:46 > 0:55:48- Well done.- Oh, my God.
0:55:48 > 0:55:49I can breathe.
0:55:49 > 0:55:54I can't believe I've got through and I'm just so excited and so happy.
0:55:54 > 0:55:57I can't wait to be in this kitchen cooking again.
0:55:58 > 0:56:01I'm feeling very relieved and overwhelmed and surprised.
0:56:03 > 0:56:05All the stress of today is so worth it.
0:56:07 > 0:56:09I feel brilliant. It's a very tough day.
0:56:09 > 0:56:11It's good to cause a bit of controversy
0:56:11 > 0:56:13and get people talking about your food.
0:56:19 > 0:56:24Tomorrow night, it's the quarterfinal and Sesi,
0:56:24 > 0:56:27David and Nick will be joining
0:56:27 > 0:56:32Munira, Naomen and Simon to fight for their place
0:56:32 > 0:56:36cooking for one of the country's top restaurant critics.
0:56:38 > 0:56:42- Stay!- I didn't expect to like something as much as that.