0:00:05 > 0:00:09These five amateur cooks have proved themselves
0:00:09 > 0:00:11to be the best in the country.
0:00:17 > 0:00:20Tonight, they take on the most infamous challenge of all.
0:00:22 > 0:00:24Restaurant critics are intimidating.
0:00:24 > 0:00:26You start pushing the boat out,
0:00:26 > 0:00:29and you get it wrong, they'll have your guts for garters.
0:00:29 > 0:00:30Ah!
0:00:30 > 0:00:34They have a fearsome reputation, and don't hold back on their views.
0:00:34 > 0:00:36Your mouth surrenders immediately.
0:00:36 > 0:00:37Keep on working!
0:00:37 > 0:00:40I want to impress the critics. I want to get to the final four, now.
0:00:40 > 0:00:43If you had that in a restaurant, you would want to write about it.
0:00:43 > 0:00:44That's weird.
0:00:44 > 0:00:46Come on!
0:00:48 > 0:00:51You've got to be right on your game.
0:00:57 > 0:01:02Over the past few months, these five talented amateurs
0:01:02 > 0:01:06have pushed their cooking ability to the absolute limit.
0:01:06 > 0:01:11- Let's crack on!- Has everyone got their food on the pass, or do they need a help?
0:01:11 > 0:01:12KNOCKING
0:01:15 > 0:01:17Looking good, let's just get faster, OK?
0:01:21 > 0:01:24Now they are all on the verge of a place in the final four.
0:01:26 > 0:01:3229-year-old Shelina recently left her job as a diversity manager.
0:01:32 > 0:01:33I have never put this much effort
0:01:33 > 0:01:35into anything in my life.
0:01:35 > 0:01:38So the competition is what it's all about, right now.
0:01:40 > 0:01:42My end goal is to have a restaurant.
0:01:42 > 0:01:45And I have this vision of this amazing, quaint restaurant
0:01:45 > 0:01:50that focuses on Mauritian food. My mum's there all the time, my auntie's there.
0:01:50 > 0:01:53But it's still very much a dream at the moment.
0:01:53 > 0:01:57Now that I've experienced what the professional kitchens are like,
0:01:57 > 0:02:00I want to be there, cooking. And, you know, I've got the burn marks already.
0:02:00 > 0:02:03Apparently that's a sign of a real chef.
0:02:03 > 0:02:08I'm really focused on getting to the final four, the final three, and then the finals.
0:02:08 > 0:02:09That's what I'm here for.
0:02:13 > 0:02:17Specialist joiner Eamonn is moving between the MasterChef kitchen
0:02:17 > 0:02:19and his family in Lincolnshire.
0:02:19 > 0:02:24I've had a passion for working with timber that's sustained me for the last 25 years.
0:02:24 > 0:02:28But it's starting to get overwhelmed by my passion for cooking.
0:02:30 > 0:02:34The dream is, down the line, to have a small, perfectly formed,
0:02:34 > 0:02:36perfectly-run restaurant.
0:02:37 > 0:02:38That's the dream.
0:02:40 > 0:02:43We're right at the sharp end of the competition, now.
0:02:43 > 0:02:45If I can win this, then it is a life changer.
0:02:45 > 0:02:47I'll make sure it's a life changer.
0:02:51 > 0:02:5532-year-old Andrew lives in London with his wife and young son,
0:02:55 > 0:02:58and works as a financial analyst.
0:02:58 > 0:02:59I've got to the stage now
0:02:59 > 0:03:03where I've got to make a decision about where I take my career.
0:03:03 > 0:03:04The more cooking I've done,
0:03:04 > 0:03:08the more I've realised that I could be quite good at it,
0:03:08 > 0:03:10and that I want to do it
0:03:10 > 0:03:11for the rest of my life.
0:03:11 > 0:03:15I'm totally, unexplainably seduced by the world of it.
0:03:15 > 0:03:18I go and buy cucumbers just so I can practise chopping.
0:03:18 > 0:03:21Yeah, I probably am a cooking geek.
0:03:21 > 0:03:25I set myself that goal of making the final, and I'm so close,
0:03:25 > 0:03:27I just want it, yeah, I want it more than anyone.
0:03:33 > 0:03:37Plasterer Tom is juggling the demands of his work
0:03:37 > 0:03:41and travelling from his home in West Yorkshire for the competition.
0:03:41 > 0:03:45I've been plastering for about eight years, now.
0:03:45 > 0:03:48But I'd sooner be a chef than a plasterer, any day.
0:03:48 > 0:03:52I spend a lot of time thinking about food, daydreaming, coming up with recipes,
0:03:52 > 0:03:56which is probably why I come up with some quite weird combinations, sometimes.
0:03:56 > 0:03:59Maybe a little too much time in my mind on my own.
0:03:59 > 0:04:02Every dish I'm attempting to do, now,
0:04:02 > 0:04:05I'm pushing myself a little bit further.
0:04:05 > 0:04:07It's so important to me.
0:04:07 > 0:04:10Everything's got to be as close to perfect as humanly possible.
0:04:13 > 0:04:1540-year-old Jay is the director of
0:04:15 > 0:04:19his own successful security company in Southport.
0:04:19 > 0:04:22To build any business, it's never luck.
0:04:22 > 0:04:25You know. It's always got to be hard work.
0:04:25 > 0:04:27But food is like my love, it's like my passion.
0:04:27 > 0:04:30That's why I'm doing MasterChef.
0:04:30 > 0:04:32My mates all call me weird, cos I love cooking.
0:04:32 > 0:04:34They'll phone me up,
0:04:34 > 0:04:37"Where are you? Coming for a beer?" "No, I've got to go shopping.
0:04:37 > 0:04:39"There's a couple of cookbooks
0:04:39 > 0:04:42"that have just come out, and I've just got to go and get 'em."
0:04:42 > 0:04:45You can hear them roaring, laughing. These are all doormen.
0:04:45 > 0:04:48But you know what? I've took them in the pub,
0:04:48 > 0:04:52and next minute they've got them out. "That looks nice!" Know what I mean?
0:04:53 > 0:04:55I'm naturally competitive. I really want it, now.
0:04:55 > 0:04:58If I did win it, oh,
0:04:58 > 0:05:00it would be,
0:05:00 > 0:05:02it'd be the most amazing thing in the world.
0:05:41 > 0:05:45Today you are presenting three courses not just to John and I,
0:05:45 > 0:05:49but to three respected restaurant critics.
0:05:49 > 0:05:52These are not easy people to please.
0:05:53 > 0:05:57Show these critics your skill, your determination,
0:05:57 > 0:05:59and how good you truly are.
0:05:59 > 0:06:01A huge amount at stake, today.
0:06:03 > 0:06:06Because right now we have five cooks.
0:06:06 > 0:06:07At the end of this,
0:06:07 > 0:06:09one of you will be leaving us.
0:06:11 > 0:06:16Your three courses. One hour and 45 minutes. Let's cook.
0:06:25 > 0:06:29The contestants have each designed their own three-course menu
0:06:29 > 0:06:33in the hope of impressing their formidable guests.
0:06:35 > 0:06:41Tracey MacLeod has been a restaurant critic for The Independent for 15 years.
0:06:41 > 0:06:42I want to be well fed,
0:06:42 > 0:06:45but I also want to feel a kind of excitement.
0:06:45 > 0:06:50Charles Campion is the godfather of British food critics,
0:06:50 > 0:06:52and a prolific food writer.
0:06:52 > 0:06:55The difference between an OK plate of food
0:06:55 > 0:06:58and an excellent plate of food is measured in teaspoons.
0:07:00 > 0:07:05Jay Rayner has spent the last decade reviewing restaurants for The Observer.
0:07:05 > 0:07:07The thing I live in fear of
0:07:07 > 0:07:09is someone thinking they're being creative and witty,
0:07:09 > 0:07:11when in fact they're just trying too hard.
0:07:26 > 0:07:28During the competition,
0:07:28 > 0:07:30I've wavered between trying to change my food,
0:07:30 > 0:07:32is this the right style?
0:07:35 > 0:07:39But I'm now beginning to appreciate the kind of food that I can do.
0:07:39 > 0:07:42I'm starting to appreciate where I am as a cook.
0:07:43 > 0:07:46You've combined skills and real understanding of cooking.
0:07:48 > 0:07:51Well-cooked lobster, I think the sauce is wonderful and rich.
0:07:51 > 0:07:55It's really soothing, really spicy. A lovely, lovely dish.
0:07:58 > 0:08:00Today, she's got to stick with the confidence
0:08:00 > 0:08:02and deliver beautiful, vibrant food.
0:08:03 > 0:08:08My anxiety stems from the fact that I'm cooking for the critics today.
0:08:08 > 0:08:10This is horrible!
0:08:12 > 0:08:15I've got to keep my eyes on the prize, so fingers crossed.
0:08:21 > 0:08:24- Lots and lots of lovely Shelina things on your bench.- There are.
0:08:24 > 0:08:28Lots of lovely, lovely Mauritian things on the bench, yep.
0:08:28 > 0:08:30What are we going to make?
0:08:30 > 0:08:33I'm doing a street food starter.
0:08:33 > 0:08:35It's an open flatbread with dry shrimp,
0:08:35 > 0:08:36and a chilli crab cake.
0:08:36 > 0:08:41The main is going to be spiced monkfish,
0:08:41 > 0:08:44and my dessert is going to be a Mauritian tea ice cream,
0:08:44 > 0:08:46with a kind of molasses ginger cake.
0:08:46 > 0:08:49What do you think the critics will make of your menu when they read it?
0:08:49 > 0:08:51To be honest with you,
0:08:51 > 0:08:53the dry shrimp is a bit of a turn off anyway,
0:08:53 > 0:08:57it's a bit of a dodgy one, and it obviously smells, as well.
0:08:57 > 0:09:00I'm going back to my roots. I'm trying to do stuff that I love,
0:09:00 > 0:09:03and I want to impress these guys, I want to impress you two, again.
0:09:03 > 0:09:07Zipping up your boots, back to your roots, to the place of your birth, back down to earth.
0:09:07 > 0:09:09Love your rap. That's so cool.
0:09:09 > 0:09:12Brilliant, Shelina. Listen, they're miserable, in there.
0:09:12 > 0:09:16- Make 'em smile. Get a bit of Mauritian sunshine into their lives. - Er, OK. OK.
0:09:19 > 0:09:22Shelina's three dishes sound really interesting.
0:09:22 > 0:09:24It's how she puts it on the plate.
0:09:24 > 0:09:28How will it actually make those critics go "wow!"
0:09:34 > 0:09:36I've had my ups and downs, you know.
0:09:36 > 0:09:39Do you know what my honest opinion is?
0:09:39 > 0:09:41The beef is... is beef. I don't find it exciting.
0:09:41 > 0:09:44It needs something that's going to lift it, make it sing.
0:09:44 > 0:09:48Jay, that is a huge portion. But you need to refine.
0:09:50 > 0:09:54You have an extraordinary touch. It's a really, really good dish.
0:09:56 > 0:10:01Last time I was in the bottom three. So it's kind of given me a kick.
0:10:03 > 0:10:05I know what I've got to do.
0:10:06 > 0:10:09You can't walk in there at this level and not want to impress.
0:10:13 > 0:10:15Jay. Important day. What are your three courses?
0:10:15 > 0:10:19I'm doing pan-fried cod with pancetta and broad beans.
0:10:19 > 0:10:23My main course is loin of venison with spiced pears,
0:10:23 > 0:10:27chestnut puree and sprouts.
0:10:28 > 0:10:30Right. And pudding?
0:10:30 > 0:10:33Is vanilla panna cotta
0:10:33 > 0:10:37with pink grapefruit, stem ginger and a little sprinkling of praline.
0:10:37 > 0:10:40What does your food have to do today for you to stay in the competition?
0:10:40 > 0:10:42It's got to wow everyone.
0:10:42 > 0:10:46The seasoning's got to be bang on, it's got to be perfect, the flavours have got to marry.
0:10:46 > 0:10:49I've always said it, cooking's a balancing act,
0:10:49 > 0:10:52and today, mate, I've got to be tightrope walker.
0:10:52 > 0:10:55You two are bad enough, let me tell you,
0:10:55 > 0:10:58but you've got three mates in there backing every word up.
0:11:01 > 0:11:05Jay's starter, cod, I love. His panna cotta with pink grapefruit, I love.
0:11:05 > 0:11:09Main course of venison, pears and Brussels sprouts
0:11:09 > 0:11:11is bothering me.
0:11:11 > 0:11:14Bothering me more than a dodgy Christmas present from my nan.
0:11:19 > 0:11:24My abilities as a cook are changing so quickly. I am improving so much.
0:11:24 > 0:11:26I just love it.
0:11:26 > 0:11:29It's your inventiveness and creativity at its best.
0:11:31 > 0:11:33Timing's always going to be an issue.
0:11:33 > 0:11:35You've got great textures in there.
0:11:35 > 0:11:39It would be great to have a smooth, velvety beetroot puree underneath.
0:11:39 > 0:11:42- That was the idea.- That was the idea, you ran out of time.
0:11:45 > 0:11:48He has got to temper his creative style, today,
0:11:48 > 0:11:49with a little bit of realism.
0:11:50 > 0:11:53I'm doing something a little bit different.
0:11:53 > 0:11:56In order to show a true reflection of myself,
0:11:56 > 0:11:59I have to do something that I believe works.
0:11:59 > 0:12:01My place in the competition's riding on today,
0:12:01 > 0:12:03so it's a massive day for me, today.
0:12:09 > 0:12:12Tom, your three courses that are going to wow the critics are?
0:12:12 > 0:12:16I'm doing a seared tuna with a wasabi and sesame seed crust,
0:12:16 > 0:12:18and I'm doing
0:12:18 > 0:12:22a rack of lamb with almonds, apricots.
0:12:22 > 0:12:24And for dessert I'm doing
0:12:24 > 0:12:27a millefeuille of mango and chocolate cheesecake.
0:12:27 > 0:12:30Tom, what about your timings today? Have you worked this out?
0:12:30 > 0:12:33Because that's been a failing of yours.
0:12:33 > 0:12:34I've worked out as best as I can do.
0:12:34 > 0:12:37I won't know till the end. I'm still pushing myself.
0:12:37 > 0:12:41- I'm certainly not going to go out without trying.- Whoa!
0:12:41 > 0:12:45I don't want to go home. It's as simple as that.
0:12:49 > 0:12:52I'm concerned about some of the ingredients he's putting together.
0:12:52 > 0:12:56I'm always concerned about his timings, the amount of work he gives himself.
0:12:56 > 0:13:01If I was going to look up the word "concern" in the dictionary, I'd expect to see a picture of Tom.
0:13:07 > 0:13:10I think I do deserve to be in the final four.
0:13:10 > 0:13:13I've shown right from the start that I can cook.
0:13:13 > 0:13:16That's cooking from a professional chef, not an amateur chef.
0:13:16 > 0:13:18I'm really impressed with this.
0:13:18 > 0:13:22But I've had a habit of over complicating things in the past.
0:13:22 > 0:13:27In my mouth now I've got a floral, sweet, oaty fish-biscuit.
0:13:27 > 0:13:30It's too many flavours for me.
0:13:30 > 0:13:32It's just not right.
0:13:33 > 0:13:36Right now is not the time for that.
0:13:37 > 0:13:41Today, I've gone for confident food, and interesting food,
0:13:41 > 0:13:44but I don't think there's anything controversial.
0:13:47 > 0:13:51- A huge quantity of ingredients on your bench.- I have got a lot of work to do, yeah.
0:13:51 > 0:13:53What are you cooking for us?
0:13:53 > 0:13:57I'm cooking New England raviolo, which is basically a chowder in a raviolo.
0:13:57 > 0:14:00Main course is rack of lamb, crusted with mint and hazelnuts,
0:14:00 > 0:14:02then I'm making a salmoriglio,
0:14:02 > 0:14:04a southern Italian pesto made with oregano.
0:14:04 > 0:14:06For dessert we've got treacle tarts,
0:14:06 > 0:14:08spice cream, and I'll serve that
0:14:08 > 0:14:10with these lovely roasted crab apples.
0:14:10 > 0:14:14I haven't managed to do this on time yet, so today will be a first.
0:14:14 > 0:14:16Er, foolish?
0:14:16 > 0:14:19Well, slightly foolish at this stage.
0:14:19 > 0:14:21But if I get it all done, that will be impressive.
0:14:21 > 0:14:25Yes, it will be impressive, but what happens if you blow it today, Andrew?
0:14:25 > 0:14:29Then it will have been too much of a risk.
0:14:32 > 0:14:36Andrew's menu, John, is so difficult, so time consuming,
0:14:36 > 0:14:39and this is an awesome amount of work.
0:14:39 > 0:14:43That is daring. In fact, it's bordering on dangerous.
0:14:49 > 0:14:5140 minutes left.
0:14:54 > 0:14:56Cooking for the critics is a bit of a scary prospect.
0:14:56 > 0:15:00I'm trying to approach it as I've approached the last few rounds.
0:15:00 > 0:15:02You've got to improve every time.
0:15:04 > 0:15:06You've broken my heart here, today.
0:15:06 > 0:15:08This dish isn't right. You've overdone it.
0:15:08 > 0:15:11You've got to be more measured in your approach.
0:15:11 > 0:15:13But I think I'm in the ascendancy.
0:15:13 > 0:15:15I like the sauce.
0:15:15 > 0:15:17I like the combination of the celeriac puree.
0:15:17 > 0:15:20- I think you've done a good job. - Thank you.
0:15:21 > 0:15:25Three courses today. I'm trying to keep it reasonably simple.
0:15:25 > 0:15:28I'm not going to experiment on top food critics.
0:15:31 > 0:15:34- How big a day is it today, Eamonn? - Massive day today, Gregg. Yeah.
0:15:34 > 0:15:37Three important people to feed and to impress.
0:15:37 > 0:15:40- Maybe even five.- Maybe even five.
0:15:41 > 0:15:43Tell me what it is you're cooking?
0:15:43 > 0:15:46I'm doing a marinated mackerel and a spiced aioli,
0:15:46 > 0:15:49bit of soda bread. Just nice and simple.
0:15:49 > 0:15:52I'm doing partridge with porcini,
0:15:52 > 0:15:53and I'm doing a banana sponge
0:15:53 > 0:15:58with a ginger and thyme custard and butterscotch.
0:15:58 > 0:16:02What is it about today's food that you think will make the difference?
0:16:02 > 0:16:05I think it's going to be the balance between the three dishes.
0:16:05 > 0:16:07There's going to be changes in textures, in flavours,
0:16:07 > 0:16:11the mackerel's going to be sweet, acidic, and then I want to take you back to school.
0:16:11 > 0:16:13I want to give you bananas and custard,
0:16:13 > 0:16:16but, you know, with a little twist.
0:16:16 > 0:16:19What do you want from today? What's the outcome you want?
0:16:19 > 0:16:21I just want to go through. It's as simple as that.
0:16:21 > 0:16:26I'm not aiming for fourth worst, I want to be the best in the room. But I just want to go through.
0:16:27 > 0:16:30Eamonn's dishes look a lot safer than a lot of the others in here.
0:16:30 > 0:16:32I've got no issue with that at all.
0:16:32 > 0:16:35Classic combinations are classic for a good reason.
0:16:35 > 0:16:40It's whether he can cook them to absolute perfection, and bring some elegance to his plates.
0:16:44 > 0:16:46First course, 20 minutes.
0:16:55 > 0:17:00I want someone who's got a bit of personality. I want them to talk to me through their food.
0:17:00 > 0:17:02I don't want to see dull food.
0:17:02 > 0:17:06I don't want to see ill-conceived combinations.
0:17:06 > 0:17:09I don't want people to try so hard that it all goes horribly wrong.
0:17:11 > 0:17:15I'm going to judge today's food on the highest standards.
0:17:15 > 0:17:18These people need to prove that they deserve to be here.
0:17:25 > 0:17:2815 minutes before your first course. 15 minutes.
0:17:30 > 0:17:32I think we're all feeling about Shelina's menu that
0:17:32 > 0:17:36it's got some potential surprises in it.
0:17:36 > 0:17:38Even for our jaded palates.
0:17:44 > 0:17:47I'm excited by the idea of chilli crab and dried shrimp.
0:17:47 > 0:17:48No idea what it will be.
0:17:50 > 0:17:53If she's cooking in a tradition that she really knows,
0:17:53 > 0:17:55that could be marvellous stuff.
0:17:57 > 0:18:00This is nice. How much more you got to do?
0:18:00 > 0:18:02The crab cakes need to cook. Two minutes, probably.
0:18:05 > 0:18:07In there.
0:18:15 > 0:18:19- Done.- Brilliant. Come on, come on, come on! Let's go, let's go.- OK.
0:18:19 > 0:18:20- Good luck.- thank you.
0:18:22 > 0:18:25- Do you think they'll moan it's too small?- Don't know.
0:18:29 > 0:18:31Hello.
0:18:33 > 0:18:37Shelina's Mauritian street food starter is a chilli crab cake
0:18:37 > 0:18:40with a coriander and mint dip,
0:18:40 > 0:18:44and a roti flatbread with a dried shrimp and tomato creole sauce.
0:18:46 > 0:18:51I think it looks lovely. Delicate. This is nice girl food.
0:18:51 > 0:18:53Not so much girl food, this is pixie portions.
0:19:00 > 0:19:03The crab cake's fantastic texture and crunch to it,
0:19:03 > 0:19:06and the little dipping sauce is wonderful.
0:19:06 > 0:19:10I thought there was very good contrast between the crispy bread
0:19:10 > 0:19:13and the fresh greens in there,
0:19:13 > 0:19:16worked really well with the shrimps.
0:19:16 > 0:19:18I liked every element.
0:19:18 > 0:19:23There's serious cookery skill, here. There's a woman who knows what she's doing.
0:19:23 > 0:19:27I love it, I love it! That little crab cake is a ferocious little chilli rocket.
0:19:27 > 0:19:32The little flatbread with those salty dried shrimps and tomatoes - absolutely delicious.
0:19:32 > 0:19:36I think the whole thing could probably do with just a little more chilli.
0:19:36 > 0:19:41The main course, spiced monkfish on red lentil dahl with tomato and coriander sauce.
0:19:43 > 0:19:47It'll be about how finely tuned her spicing is.
0:19:47 > 0:19:49We need those mains in 15 minutes.
0:19:54 > 0:19:57- Are you under control, Shelina? - Apart from the fish.
0:19:57 > 0:20:01- What's wrong with the fish? - I'm just having to make sure... It's quite thick.
0:20:14 > 0:20:18- OK with the fish?- Yeah. It's fine. - Good, good, good. Well done.
0:20:19 > 0:20:22Let's go, let's go.
0:20:22 > 0:20:24Smile!
0:20:33 > 0:20:38For her main, Shelina has made spiced monkfish
0:20:38 > 0:20:41on a red lentil dahl, garnished with pickle papaya,
0:20:41 > 0:20:46a tomato and coriander chutney, and garam masala onion rings.
0:20:46 > 0:20:49It does smell very, very good indeed.
0:20:49 > 0:20:51I have high hopes.
0:20:51 > 0:20:55Everything has got an equal presence on the plate.
0:20:55 > 0:20:57I really like the look of it.
0:20:59 > 0:21:04- The monkfish is very well cooked indeed.- Mmm.- I mean, that's bang on.
0:21:04 > 0:21:07I love the dahl, I love the tomato and coriander sauce.
0:21:07 > 0:21:09I even like the pickled papaya.
0:21:09 > 0:21:12I mean, there's a lot of technique on the plate, isn't there?
0:21:12 > 0:21:14It just feels a little restrained.
0:21:16 > 0:21:20As if she suspects we couldn't quite take the punch that she would normally throw in.
0:21:21 > 0:21:23Because it's so good,
0:21:23 > 0:21:26we're lamenting the fact that it could almost be great.
0:21:29 > 0:21:33Fish is beautifully cooked, sauces are nicely made, dahl is cooked beautifully.
0:21:33 > 0:21:38To me, it needs more spice, it needs more seasoning, it definitely needs more chilli.
0:21:40 > 0:21:43Right. Dessert to go, yeah? Let's go, let's go.
0:21:43 > 0:21:45- Desserts are fine. - Are you happy with it?
0:21:45 > 0:21:47Yeah, I am happy with this one.
0:21:48 > 0:21:51Ginger cake with vanilla tea ice cream.
0:21:51 > 0:21:53Er... OK.
0:21:53 > 0:21:55Sounds interesting.
0:21:56 > 0:21:59A bit of ice cream on the side - excellent.
0:21:59 > 0:22:01And cream and custard, for me.
0:22:02 > 0:22:05Final minute for the final course, yeah?
0:22:05 > 0:22:08Yeah. I'm ready to go, after this scoop.
0:22:09 > 0:22:13- I think that's it.- What about the cup with all the ice cream smudged down the side?
0:22:13 > 0:22:16Oh. I didn't even see that.
0:22:16 > 0:22:18- I'm ready to go, I am. - Brilliant! Come on, come on.
0:22:18 > 0:22:20- Good luck.- Thank you.
0:22:30 > 0:22:34Her dessert is a molasses ginger cake drizzled with
0:22:34 > 0:22:37a rum and cardamom syrup, with a sweet vanilla tea ice cream.
0:22:40 > 0:22:44It smells absolutely gorgeous. I mean, rum and cardamom syrup. How good does that sound?
0:22:44 > 0:22:48This looks like a ginger cake that has sufficient squelch.
0:22:51 > 0:22:53It's a very, very good piece of ginger cake,
0:22:53 > 0:22:56and I really, really like the ice cream,
0:22:56 > 0:22:59which is sort of an iced version of Indian chai, milky chai.
0:23:00 > 0:23:03The cake is where the sweetness comes,
0:23:03 > 0:23:05the ice cream is actually tempering it.
0:23:05 > 0:23:08They go beautifully together. I think it's wonderful.
0:23:08 > 0:23:11It's a very good ginger cake. It's up there amongst the greats.
0:23:11 > 0:23:14I'll finish it, now.
0:23:14 > 0:23:17Overall, I like her food very much.
0:23:17 > 0:23:19I'd quite like to take her home with me to cook my tea.
0:23:22 > 0:23:26That tea ice cream and the ginger cake is amazing.
0:23:26 > 0:23:31Moist, sweet, with the warmth of ginger running through it.
0:23:31 > 0:23:32Luscious.
0:23:35 > 0:23:40- So you liked the cake and ice cream? - I think that's delicious. Absolutely delicious.
0:23:46 > 0:23:50I wanted to be so happy with everything that I give to them,
0:23:50 > 0:23:52and I just wasn't.
0:23:53 > 0:23:56It's tough in there. All your senses go.
0:23:56 > 0:23:58I don't think I spiced enough.
0:24:07 > 0:24:10Jay, you're aware you've got eight minutes, are you?
0:24:10 > 0:24:13- Yeah.- All right, all right. I look more scared than you do.
0:24:13 > 0:24:15Fair enough. OK, good.
0:24:17 > 0:24:19His starter, fish and minted peas,
0:24:19 > 0:24:22there's nothing to scare the horses, here.
0:24:25 > 0:24:28It is a pretty conventional dish.
0:24:28 > 0:24:31I wonder if he's going to do something a little different with it.
0:24:35 > 0:24:37Jay, John looks nervous. You sure that fish is cooked?
0:24:37 > 0:24:42If it's not by the time I've plated up, then it's going back on for literally ten seconds.
0:24:45 > 0:24:47- Happy?- I think that's there.- Good.
0:24:50 > 0:24:54- As soon as that fish hits the plate we've got to go, yeah?- Good to go.
0:24:54 > 0:24:57Go on, son. That looks lovely. Go and knock 'em dead.
0:25:05 > 0:25:06- Hi.- Hi.
0:25:09 > 0:25:15Jay's starter is pan fried cod served on crushed minted peas,
0:25:15 > 0:25:18with crispy pancetta and broad beans.
0:25:21 > 0:25:24That piece of fish is just cooked, and I wouldn't be surprised
0:25:24 > 0:25:29if one of those critics gets a piece which is not cooked all the way through.
0:25:29 > 0:25:33My fish is, at the heart, hasn't been cooked through properly.
0:25:33 > 0:25:37It's a shame, because in the seasoning
0:25:37 > 0:25:40and the combination of flavours, you know, it's perfectly good.
0:25:40 > 0:25:43The sweetness of the mashed peas
0:25:43 > 0:25:48is quite attractive with the pancetta.
0:25:48 > 0:25:51It tasted good, it was just the fish not being well cooked.
0:25:51 > 0:25:55Loved the richness of those peas with the mint and the dill running through it,
0:25:55 > 0:25:59the saltiness of the ham and those broad beans. It's a really good dish.
0:26:02 > 0:26:05- 15 before your next course, all right?- I'm all over it.
0:26:07 > 0:26:09Loin of venison with spiced pears.
0:26:09 > 0:26:14There is a potential for this to come out as a fairly dry plate of food. Who knows?
0:26:22 > 0:26:25You got just over a minute to finish off, yeah?
0:26:25 > 0:26:26OK.
0:26:37 > 0:26:39All right?
0:26:39 > 0:26:42One second. Can't take in dirty plates.
0:26:44 > 0:26:48- OK, good to go.- Go. Go, go, go. - Good luck, mate. Well done. - Thank you.
0:27:01 > 0:27:04For his main, Jay is serving loin of venison
0:27:04 > 0:27:06rolled in crispy bacon shards,
0:27:06 > 0:27:10with cumin and cinnamon spiced pears,
0:27:10 > 0:27:12Brussels sprouts, and a chestnut puree.
0:27:13 > 0:27:17I do like venison rare, but this looks like it's merely been seared round the outside.
0:27:17 > 0:27:20I suspect that if I put a few volts of electricity through this,
0:27:20 > 0:27:22I could get the muscle to twitch.
0:27:27 > 0:27:31Pears, sprouts, chestnuts and venison. Fair enough.
0:27:31 > 0:27:34A sauce over everything might have pulled it together.
0:27:34 > 0:27:38Brussels sprouts and bacon, kind of classic combination,
0:27:38 > 0:27:43but the pears are the, you know, the low point.
0:27:43 > 0:27:45It just doesn't come together, does it?
0:27:48 > 0:27:50It's very, very sweet.
0:27:50 > 0:27:52Sweet pear, there's cinnamon in there,
0:27:52 > 0:27:55and then there's chestnut puree as well.
0:27:55 > 0:27:59The sweet pear and the venison, I really like.
0:27:59 > 0:28:03And, actually, I would love a lot more sprouts on that plate to balance the whole thing up.
0:28:14 > 0:28:19- 15 minutes, OK? Dessert.- Gotcha. - You happy with everything?- Yeah.
0:28:19 > 0:28:23Jay's dessert, vanilla panna cotta with pink grapefruit and stem ginger.
0:28:23 > 0:28:26I really like panna cotta. It's one of my favourite things.
0:28:27 > 0:28:31I wouldn't think of putting pink grapefruit together with stem ginger.
0:28:36 > 0:28:3990 seconds, Jay. But it looks like were there, doesn't it?
0:28:45 > 0:28:47Good. Love it. On time again. Well done.
0:29:03 > 0:29:05Jay's dessert is vanilla panna cotta
0:29:05 > 0:29:08topped with pink grapefruit and stem ginger,
0:29:08 > 0:29:12and a sprinkling of crushed hazelnut praline.
0:29:13 > 0:29:17I'm afraid it's wrong and cowardly
0:29:17 > 0:29:20not to turn out your panna cotta.
0:29:20 > 0:29:23However, you can see that he's done the thing you need to do,
0:29:23 > 0:29:26which is to spread the vanilla pod all the way through.
0:29:31 > 0:29:33Panna cotta is fine, texture-wise, isn't it?
0:29:34 > 0:29:39It's just so odd to have such a sharp, biting flavour as fresh grapefruit.
0:29:39 > 0:29:42The panna cotta mix does set relatively well.
0:29:42 > 0:29:45I just don't think this combination of things
0:29:45 > 0:29:48makes for a very good pudding.
0:29:49 > 0:29:55That's a really lovely panna cotta that's absolutely full of really nice, warming vanilla.
0:29:55 > 0:29:58And then there's a really sharp but sweet pink grapefruit.
0:29:58 > 0:30:00And it's hard to blend the two.
0:30:12 > 0:30:15It's intense, there's no two ways about it.
0:30:15 > 0:30:21I've done all I can. I'm just hoping that they liked it.
0:30:26 > 0:30:2912 minutes, yeah, Tom? 12.
0:30:33 > 0:30:38- Tell me what you've got to do, Tom. - Slice the avocado, dress my salad and coriander,
0:30:38 > 0:30:41slice my tuna, plate up, slice my toast.
0:30:41 > 0:30:45- (Jelly.)- And my jelly!
0:30:53 > 0:30:55Come on, mate. Got to move, now.
0:30:56 > 0:30:59I'm a little bit scared by Tom's starter.
0:30:59 > 0:31:02Seared tuna salad with wasabi pickled ginger and anchovy toast.
0:31:02 > 0:31:07Blimey, it's like something thrown out by a random menu generator, isn't it?
0:31:07 > 0:31:10It will either be magnificent, or it will be ghastly.
0:31:24 > 0:31:26Right, come on. Let's go, come on.
0:31:28 > 0:31:30That's weird.
0:31:37 > 0:31:41Tom's first course is wasabi and sesame seared tuna,
0:31:41 > 0:31:44topped with salmon roe, and a sliver of anchovy toast,
0:31:44 > 0:31:46with avocado and a pickled ginger jelly.
0:31:50 > 0:31:53I love the toast and the saltiness, and I love the tuna with the wasabi.
0:31:53 > 0:31:57It's great. I just don't like the jelly.
0:31:57 > 0:32:00I don't mind the flavours, it's the textures I find weird.
0:32:00 > 0:32:03I never want to see tuna, toast and jelly ever again.
0:32:03 > 0:32:05I bet you the critics love it.
0:32:08 > 0:32:12There's a bunch of flavours I actually rather like, here. This tuna's good.
0:32:12 > 0:32:15The little bit of roe on the top works.
0:32:15 > 0:32:19The jelly, despite looking terrifying, is bright and fresh and clean.
0:32:19 > 0:32:22The anchovy toast is a real star. Got a little crunch to it.
0:32:22 > 0:32:25This is a really harmonious dish, to my mind.
0:32:25 > 0:32:29This jelly just sort of detonates with the tuna.
0:32:29 > 0:32:32Just brings it zinging to life.
0:32:32 > 0:32:35If you had that in a restaurant, you would be excited,
0:32:35 > 0:32:38and you would want to write about it.
0:32:42 > 0:32:46- You've got seven minutes for your main course, Tom. - Thank you.- Seven minutes.
0:32:49 > 0:32:50Lamb OK?
0:32:50 > 0:32:52- TIMER BEEPS - Tell you in a minute.
0:32:52 > 0:32:57Spiced rack of lamb with an almond and apricot crust.
0:32:57 > 0:33:01As long as he knows what he's doing, that makes quite a bit of sense.
0:33:02 > 0:33:04It's all about timings, isn't it?
0:33:07 > 0:33:09You should be serving now, Tom.
0:33:19 > 0:33:20Let's go. Well done. Come on.
0:33:35 > 0:33:39For his main, Tom has made spiced rack of lamb
0:33:39 > 0:33:41with an almond and apricot crust,
0:33:41 > 0:33:43served with crushed roasted potatoes,
0:33:43 > 0:33:47a mint raita, and a pomegranate glaze.
0:33:48 > 0:33:49This looks beautiful to me.
0:33:49 > 0:33:53I have every expectation that this is going to eat very well indeed.
0:33:58 > 0:34:02The lamb is fantastic. I love the use of the pomegranate seeds.
0:34:02 > 0:34:06Even the potatoes, a very simple idea, they work, too.
0:34:06 > 0:34:08It's so satisfying because there's so many textures.
0:34:08 > 0:34:12The little drop of acidity you get
0:34:12 > 0:34:15from pomegranate seeds is just terrific.
0:34:15 > 0:34:18It's very difficult to say anything but good things about this dish.
0:34:20 > 0:34:22Isn't it nice when a plan comes together?
0:34:22 > 0:34:24LAUGHTER
0:34:27 > 0:34:32It's rich, it's opulent. It's just a little bit sweet, for me.
0:34:33 > 0:34:37I like a little bit of sharpness and sweetness with the lamb. I think it's very nice.
0:34:39 > 0:34:4215 minutes, then we'll have your mango and chocolate, please.
0:34:42 > 0:34:44Yep. Er...
0:34:50 > 0:34:53It's a mysterious sounding thing.
0:34:54 > 0:34:57Can't quite work out what it's going to be.
0:34:57 > 0:35:01I don't think that mango goes particularly well with chocolate.
0:35:01 > 0:35:04I worry that this is a little too complicated for its own good.
0:35:09 > 0:35:11Is he actually making a millefeuille,
0:35:11 > 0:35:16i.e. a layered thing, with mango in one side and chocolate cheesecake as the next layer,
0:35:16 > 0:35:19or is there a millefeuille of mango on one side, and a chocolate cheesecake?
0:35:19 > 0:35:22I don't know! I'm a little bit afraid.
0:35:22 > 0:35:25- Come on, mate. We've got to go now. - Yeah.
0:35:35 > 0:35:40Tom's dessert is a millefeuille of mango and chocolate cheesecake,
0:35:40 > 0:35:44layers of crushed amaretto biscuits, vanilla mousse,
0:35:44 > 0:35:49chocolate ganache and diced mango, dressed with mango puree and nuts.
0:35:54 > 0:35:57Once again, what he's done brilliantly
0:35:57 > 0:36:00is this fantastic ability to introduce texture,
0:36:00 > 0:36:04so the amaretti biscuits and the pistachios and the hazelnuts
0:36:04 > 0:36:05all just kind of crunching
0:36:05 > 0:36:10and adding a fantastic layer of subtlety and interest to the whole thing.
0:36:10 > 0:36:12I take back everything I've ever said
0:36:12 > 0:36:15doubting the marriage of mango and chocolate.
0:36:15 > 0:36:18I thought they worked together really well. I think this is a nice pudding.
0:36:18 > 0:36:22I said at the beginning I wanted to see personality on the plate,
0:36:22 > 0:36:24and I feel we've really got that from Tom.
0:36:27 > 0:36:30There's toasty nuts, there's the flavour of amaretti biscuits,
0:36:30 > 0:36:33there's chocolate, there's fruit of a mango, as well. Very nice.
0:36:33 > 0:36:38It's interesting textured, it's fun, I actually quite like it.
0:36:38 > 0:36:40Yeah, yeah, I like it. Yeah, I like it.
0:36:47 > 0:36:50The pressure is, it's immense.
0:36:50 > 0:36:53But I've definitely delivered to a certain extent, today.
0:36:53 > 0:36:56And I just hope that they think there's something in me
0:36:56 > 0:36:58that's worth, you know, developing.
0:37:05 > 0:37:09Menus are meant to tell me what I'm about to have to eat.
0:37:09 > 0:37:13Don't play peekabo with me. New England raviolo.
0:37:13 > 0:37:15OK, so it's a raviolo, but what are they putting in it?
0:37:15 > 0:37:20Please tell me what you're going to serve me. Do not play games.
0:37:22 > 0:37:24Eight minutes until your starter goes out.
0:37:24 > 0:37:27Yeah. I'm running behind, Gregg, I'm afraid.
0:37:27 > 0:37:30- Your first dish is the ravioli, right?- Yeah. - And this is the ravioli.
0:37:30 > 0:37:32- This is the ravioli.- Is...? - Doesn't take long to cook.
0:37:32 > 0:37:36How about the things you've got to stuff them with, where are they?
0:37:36 > 0:37:39- That's here.- Are they all done? - Yeah, that's all done.
0:37:42 > 0:37:45- You're supposed to be serving in two minutes.- Yeah.
0:37:45 > 0:37:49Do you think it might be worthwhile telling them you're going to be late?
0:37:49 > 0:37:53I'm only going to be a couple of minutes late at this stage, I don't think I need to.
0:37:53 > 0:37:57- I would.- Pardon?- I would. Give yourself some breathing space,
0:37:57 > 0:38:00- make sure you put the dish out the way you want it.- OK.
0:38:05 > 0:38:07- OK, Andrew, go and tell them, mate. You're late.- Yep.
0:38:12 > 0:38:15I'm running a few minutes late, I'm afraid.
0:38:15 > 0:38:19But I hope in four or five minutes the starter will be out. Thank you very much.
0:38:33 > 0:38:36- Come on, Andrew, let's go, mate.- Yep.
0:38:36 > 0:38:38Right now, you're seven minutes over.
0:38:43 > 0:38:46- It's ready, it's ready. That's it.- Go!- Good.
0:38:46 > 0:38:48And then get straight back for this main course.
0:38:52 > 0:38:55I hope that wasn't much longer than five minutes.
0:38:57 > 0:39:01Andrew's starter is based on the flavours of a New England clam chowder.
0:39:01 > 0:39:04With a scallop and potato-filled raviolo,
0:39:04 > 0:39:10a clam and sweetcorn veloute, leek fondue and crispy bacon.
0:39:15 > 0:39:18The pasta is beautiful, those parcels wonderfully filled.
0:39:18 > 0:39:21Saltiness from the clams, a little tiny hint of scallop,
0:39:21 > 0:39:24and leek running through the whole lot. I think that's a very good dish.
0:39:24 > 0:39:29Truth be told, it's one of the most ambitious dishes here today, and it's very skilful.
0:39:31 > 0:39:33I mean, no wonder Andrew was late.
0:39:33 > 0:39:36There's a hell of a lot of work that's gone into this.
0:39:41 > 0:39:43Taken as a whole, I think this works.
0:39:43 > 0:39:47There is a riff on the flavours of New England, here.
0:39:47 > 0:39:49It's all there. It's rather sweet.
0:39:51 > 0:39:53You look like you've swallowed a wasp.
0:39:53 > 0:39:56I think it's got a bit too complicated for its own good.
0:39:56 > 0:39:59I think you're wrong on this. I think it would be mean
0:39:59 > 0:40:04to penalise him for throwing everything at us in this round of MasterChef.
0:40:09 > 0:40:12Crusted rack of lamb, sounds fair enough.
0:40:12 > 0:40:13Celeriac puree is a nice thing.
0:40:13 > 0:40:18Rainbow chard is a pretty thing, salmoriglio is an unknown thing.
0:40:19 > 0:40:21I've met an awful lot of ingredients,
0:40:21 > 0:40:25and when you start throwing words at me that I don't know, I get a bit tetchy.
0:40:25 > 0:40:27He could've just told us what it is.
0:40:29 > 0:40:31This is your four-minute warning.
0:40:36 > 0:40:39I'm liking this, Andrew.
0:40:39 > 0:40:41I'd like it a lot more if it was quicker.
0:40:44 > 0:40:47Right, finishing touches now, mate, please.
0:40:47 > 0:40:51- What else to go on the plate? Sauce?- Sauce.- Let's go, then.
0:40:51 > 0:40:53- And then pesto.- Come on!
0:40:57 > 0:41:00- Done?- Yep.- Good. Let's do it. Well done, mate, looks great.
0:41:00 > 0:41:02- You're back on time.- Looks very good.
0:41:10 > 0:41:16Andrew's main is a rack of lamb with a mint and nut crust,
0:41:16 > 0:41:18served with rainbow chard, celeriac puree,
0:41:18 > 0:41:22lamb sauce, and a salmoriglio dressing.
0:41:24 > 0:41:28- What is salmoriglio?- It's a southern Italian pesto made from oregano.
0:41:28 > 0:41:29Thanks.
0:41:35 > 0:41:38It's all absolutely accurately cooked.
0:41:38 > 0:41:40The meat is good.
0:41:40 > 0:41:45And I like the way he's used the chard both as vegetable and as garnish.
0:41:45 > 0:41:49The celeriac puree is remarkably light and very nice.
0:41:49 > 0:41:52The jus is all right, but it's a little on the sweet side.
0:41:52 > 0:41:54Andrew clearly knows how to cook.
0:41:54 > 0:41:57But whether he can then actually take it to that next stage,
0:41:57 > 0:42:01which is to say something through that cookery is another question.
0:42:04 > 0:42:08John, that's a really nice blend of textures and flavours.
0:42:08 > 0:42:11Sweet, sharp, earthy, irony, meaty.
0:42:11 > 0:42:13Very good.
0:42:14 > 0:42:16It's really pronounced in its flavours,
0:42:16 > 0:42:20and they all come together, become a very, very good dish. I like it a lot.
0:42:20 > 0:42:21Really well cooked.
0:42:21 > 0:42:24- Really well cooked.- Lovely.
0:42:27 > 0:42:30Right. Dessert.
0:42:30 > 0:42:32Andrew, what goes with that tart and apple?
0:42:32 > 0:42:34The spice cream, then the apples.
0:42:34 > 0:42:37You've pulled it back from the brink, son.
0:42:37 > 0:42:40Well, it was all front-end loaded.
0:42:40 > 0:42:42- Keep on working!- Sorry.
0:42:46 > 0:42:50Well, I've never met a treacle tart that I didn't like, but they can go wrong.
0:42:50 > 0:42:54- You can get soggy pastry underneath. - I'm really keen on this one.
0:42:54 > 0:42:57This appeals to all the greedy bits of my nature.
0:42:57 > 0:42:59I have a real problem with Andrew's dessert.
0:43:00 > 0:43:04If you bite into a crab apple, your mouth surrenders immediately.
0:43:07 > 0:43:09Spice cream, ice cream, what is it?
0:43:09 > 0:43:12It's creme fraiche ice cream infused with vanilla, cardamom and cinnamon.
0:43:12 > 0:43:17- If you don't carry on working, John's going to shout at you. - Sorry, sorry, Sorry, sorry!
0:43:24 > 0:43:27- That it, you finished? - Yeah.- Good.- Come on, then. Let's go!
0:43:35 > 0:43:40For his dessert, Andrew has made black treacle tart
0:43:40 > 0:43:43with cardamom and cinnamon spiced ice cream,
0:43:43 > 0:43:44and roasted crab apples.
0:43:44 > 0:43:48These little chaps have been dipped in sugar of some description.
0:43:48 > 0:43:51I don't know whether that will save them or not,
0:43:51 > 0:43:53or whether they'll be sharp as hell.
0:43:58 > 0:44:00Sharp as hell.
0:44:00 > 0:44:04The quality you look for in the pastry in a treacle tart
0:44:04 > 0:44:08is not elasticity, and that is the main characteristic of this pastry.
0:44:08 > 0:44:12The spice cream is nice. It's fresh, it's light, got a little acidic edge.
0:44:12 > 0:44:18The flavours are good. I think Andrew's possibly just set himself a bit too much to do, today.
0:44:19 > 0:44:22Treacle tart is nicely made. The pastry is undercooked.
0:44:22 > 0:44:25- But the ice cream is delicious. - It is, isn't it?- Delicious.
0:44:25 > 0:44:27Beautiful ice cream. I just love it. The crab apples?
0:44:27 > 0:44:30Honestly don't care if I never see one as long as I live.
0:44:38 > 0:44:42I was ten minutes late for the starter. But, I had so much to do for the later courses,
0:44:42 > 0:44:46I had to get it done, otherwise everything was going to be late.
0:44:46 > 0:44:50From the perspective that I think that is a tough challenge, I think I did OK.
0:44:54 > 0:44:58- You got ten minutes. You going to be on time?- Ten minutes for the starter? On time.
0:45:00 > 0:45:01Don't let me down.
0:45:04 > 0:45:06Each of these three things, marinated mackerel,
0:45:06 > 0:45:09soda bread and aioli have to be bang on, or it's a disaster.
0:45:09 > 0:45:13For the mackerel to have taken on the flavours of the marinade
0:45:13 > 0:45:17in that short time, this is quite a big ask.
0:45:17 > 0:45:20We got five minutes, Eamonn. What we got left to do?
0:45:20 > 0:45:23For the starter, I've just got to get the mackerel on the plate.
0:45:23 > 0:45:26- Aioli, that turned out OK? - Yeah, I'm happy enough with it.
0:45:26 > 0:45:28Should have a bit of kick in there, I know that.
0:45:31 > 0:45:33Nice. Come on, Eamonn.
0:45:36 > 0:45:37Well done, Eamonn.
0:45:48 > 0:45:53Eamonn has made a starter of horseradish and gin marinated mackerel,
0:45:53 > 0:45:56served with soda bread and saffron-topped aioli.
0:45:57 > 0:46:00Look at it, just shimmering and silvery.
0:46:00 > 0:46:03Absolutely perfectly presented.
0:46:03 > 0:46:06It looks like it's just swum onto the plate.
0:46:08 > 0:46:12The mackerel is a sweet cure, and I think it could do with a slightly saltier edge.
0:46:12 > 0:46:16What's amazing about this mackerel, it's got this amazing texture to it.
0:46:16 > 0:46:21It's almost like fatty tuna. I just wonder about the aioli with it.
0:46:21 > 0:46:24It's the most garlicky, really, he's turned it up to 11.
0:46:24 > 0:46:27Just don't know whether the two need each other.
0:46:27 > 0:46:29My wife's going to know what I had for lunch.
0:46:31 > 0:46:34HE SPLUTTERS
0:46:34 > 0:46:37That aioli is so strong,
0:46:37 > 0:46:40so garlicky, it's like munching down on a raw garlic clove.
0:46:40 > 0:46:42And it's overpowering everything.
0:46:42 > 0:46:43HE EXHALES
0:46:48 > 0:46:51Partridge breast with porcini. Yum!
0:46:51 > 0:46:53Yum, yum, yum, yum, yum.
0:46:54 > 0:46:57He'll need to add some moisture to the breast,
0:46:57 > 0:47:01and I hope there'll be some other things going on on the plate.
0:47:01 > 0:47:05- How long have I got?- You've got under four minutes, Eamonn.- OK.
0:47:08 > 0:47:10- How's the bread sauce? - Ready to go on.
0:47:26 > 0:47:27Ah!
0:47:32 > 0:47:34- Right. We going?- We going.
0:47:43 > 0:47:48Eamonn's main is partridge breast with pan-fried porcini mushrooms,
0:47:48 > 0:47:51game chips, and a bread sauce.
0:47:57 > 0:48:01The partridge breasts are just very solid and very dry.
0:48:01 > 0:48:04To me, this is not working.
0:48:04 > 0:48:07This bread sauce is, it's like wallpaper paste, isn't it?
0:48:07 > 0:48:08And very, very clovey.
0:48:10 > 0:48:14The potato is not really game chips. They're cut a little bit thicker.
0:48:14 > 0:48:16They don't really ring a bell.
0:48:16 > 0:48:19I'm afraid I would categorise this as a near miss.
0:48:23 > 0:48:27- The bread sauce, for me, is just a little bit...- Wishy?- Wishy-washy.
0:48:27 > 0:48:29The mushrooms are lovely.
0:48:29 > 0:48:31And my bird is really, really dry.
0:48:31 > 0:48:36For me, it's that gravy that he's made with pork, that's really holding the whole dish together.
0:48:36 > 0:48:37- SIGHS - Oh, man.
0:48:50 > 0:48:52Banana sponge is very much
0:48:52 > 0:48:55a sort of nursery pudding to serve up to restaurant critics.
0:48:57 > 0:49:00I bow to no man in my love of custard.
0:49:00 > 0:49:02Adulterating it with ginger and thyme
0:49:02 > 0:49:05will either be magnificent or a disaster.
0:49:05 > 0:49:07Come on!
0:49:07 > 0:49:09- Eamonn, three minutes. - Thank you, Gregg.
0:49:19 > 0:49:21- Can we go?- Just a second, please.
0:49:23 > 0:49:26- Good to go. - Let's go, let's go, let's go.
0:49:32 > 0:49:37Eamonn has served his banana sponge in a bowl of ginger and thyme custard,
0:49:37 > 0:49:41topped with butterscotch sauce and caramelised bananas.
0:49:41 > 0:49:44This looks a bit like something I would arrange
0:49:44 > 0:49:48to try and make my children eat something they didn't want to eat.
0:49:53 > 0:49:58If I was about nine, I'd be really, really pleased to receive this.
0:49:58 > 0:50:03This isn't really a sponge so much as a rather dense textured cake.
0:50:03 > 0:50:07The custard, I am getting thyme, getting a bit of ginger,
0:50:07 > 0:50:10I'm also getting a lot of aioli from his first course, unfortunately.
0:50:10 > 0:50:12LAUGHTER
0:50:12 > 0:50:16I don't think the people who make that nice custard in packets
0:50:16 > 0:50:19will be quaking in their boots.
0:50:20 > 0:50:25The cake is really heavy, and those bananas, which are half-cooked but just glazed with sugar,
0:50:25 > 0:50:30- and the butterscotch sauce make the whole thing quite cloying.- Bit too thick and sweet, even for me.
0:50:32 > 0:50:33HE SIGHS
0:50:38 > 0:50:41Whether it's good enough, I've no idea. I've no idea.
0:50:41 > 0:50:45But it's a push, it's a rush, you know?
0:50:45 > 0:50:47We just have to wait and see.
0:50:56 > 0:50:58A very, very long, very, very difficult day.
0:50:58 > 0:51:01Our decision is not going to be easy.
0:51:01 > 0:51:05I still say we got some extraordinary food. Had some fabulous dishes.
0:51:12 > 0:51:16Shelina, I was impressed with today. I liked the starter.
0:51:16 > 0:51:20Little fiery chilli crab cake, I thought was a joy.
0:51:20 > 0:51:23As for the monkfish, the fish was cooked beautifully.
0:51:23 > 0:51:27But the dahl today wasn't spiced as well as she can.
0:51:27 > 0:51:32Her dessert, I thought, was just mouth-wateringly wonderful.
0:51:32 > 0:51:36That rum and vanilla syrup over the top. That ice cream.
0:51:36 > 0:51:39Absolutely fantastic. Loved it.
0:51:40 > 0:51:43Andrew. Huge amount of work.
0:51:44 > 0:51:46I thought his ravioli was fantastic.
0:51:46 > 0:51:49Love the main course.
0:51:49 > 0:51:52The dessert, the ice cream, I absolutely loved it.
0:51:52 > 0:51:55We said right at the start he was doing a lot, maybe too much.
0:51:55 > 0:51:57But he delivered.
0:51:59 > 0:52:04Tom. They loved his tuna dish. They loved his lamb dish.
0:52:04 > 0:52:06One standout dish for me,
0:52:06 > 0:52:08Tom's chocolate and mango dessert cheesecake.
0:52:08 > 0:52:11Really tasty, and it looked fun.
0:52:11 > 0:52:13It put a smile on your face.
0:52:13 > 0:52:15I agree. I thought Tom's dessert was great.
0:52:17 > 0:52:18Shelina,
0:52:18 > 0:52:20Andrew
0:52:20 > 0:52:22and Tom
0:52:22 > 0:52:23stay in the competition.
0:52:23 > 0:52:25Our fourth place, now,
0:52:25 > 0:52:27is battled out between
0:52:27 > 0:52:30Jay and Eamonn.
0:52:30 > 0:52:31Jay was full of promise, today.
0:52:31 > 0:52:35The fish, he played it a little bit safe,
0:52:35 > 0:52:40but spiced pears and venison which was really, seriously rare.
0:52:40 > 0:52:42I'm OK with my venison cooked like that.
0:52:42 > 0:52:46But I did think that spiced pear and a chestnut sauce
0:52:46 > 0:52:48was far too sweet.
0:52:48 > 0:52:51And then, for dessert, from Jay, we get a panna cotta.
0:52:51 > 0:52:53Beautiful, full of vanilla,
0:52:53 > 0:52:56and for some reason he put grapefruit on top of it.
0:52:56 > 0:52:59But the work that he put into each dish was good.
0:52:59 > 0:53:01I don't want to go home.
0:53:01 > 0:53:03I don't want to go home.
0:53:04 > 0:53:05But, if I do,
0:53:05 > 0:53:07I'll take that on the chin.
0:53:07 > 0:53:12Eamonn is a difficult one to work out, today.
0:53:12 > 0:53:16Taking a mackerel and trying to pickle it in the time was always going to be difficult,
0:53:16 > 0:53:18and in my opinion it wasn't done properly.
0:53:18 > 0:53:22His aioli, John, that wasn't aioli, that was a garlic puree.
0:53:22 > 0:53:26That was just too strong. I mean ferociously strong.
0:53:26 > 0:53:28The partridge dish,
0:53:28 > 0:53:30the partridge was dry,
0:53:30 > 0:53:34the sauce, the bread sauce was more like milk sauce. It didn't deliver.
0:53:34 > 0:53:39And we had a pretty average banana dessert from Eamonn.
0:53:39 > 0:53:42I know the calibre of everyone else, so, you know,
0:53:42 > 0:53:46maybe me being reasonably happy with everything, maybe that ain't enough.
0:53:47 > 0:53:50I've just got to cross everything and hope to goodness that I'm through.
0:53:52 > 0:53:54You and I have to make a decision.
0:53:54 > 0:53:57Five cooks, one of them is going to leave us,
0:53:57 > 0:53:59and we'll have our final four.
0:54:00 > 0:54:04I honestly, honestly don't know.
0:54:04 > 0:54:05They've come so far.
0:54:28 > 0:54:32You five have been extraordinary throughout this competition,
0:54:32 > 0:54:37and demonstrated some real skill, proper tenacity, real determination.
0:54:37 > 0:54:39And that makes the day's decision even tougher.
0:54:44 > 0:54:48The contestants that are staying in the competition...
0:54:53 > 0:54:56Tom. Well done, son.
0:55:00 > 0:55:02Shelina. Great job.
0:55:03 > 0:55:05Great job.
0:55:10 > 0:55:12Andrew, bit late, but it was worth it.
0:55:32 > 0:55:36The contestant leaving MasterChef...
0:55:46 > 0:55:50- ..is Eamonn. I'm sorry, Eamonn. - I'm sorry, Eamonn.
0:55:50 > 0:55:52OK, guys. Thank you very much.
0:56:10 > 0:56:14Massively disappointed. Massively disappointed.
0:56:15 > 0:56:18Four great cooks out there. One of them's going to be MasterChef champion,
0:56:18 > 0:56:20and it ain't going to be me.
0:56:22 > 0:56:24But it's been a ball, a total ball.
0:56:29 > 0:56:31I will take so much away from this.
0:56:31 > 0:56:34But for now, the lesson stops.
0:56:42 > 0:56:46It's awesome. It's really awesome.
0:56:46 > 0:56:48I wish I could describe it, but I can't.
0:56:52 > 0:56:55Just feels better and better, and then to be part of that gang,
0:56:55 > 0:56:58just... It's magic, just fantastic.
0:56:58 > 0:57:02Final four! Whoa.
0:57:04 > 0:57:07Cannot believe, cannot believe that I'm in the final four.
0:57:08 > 0:57:09It's amazing.
0:57:12 > 0:57:15It really does fill me with confidence, I think.
0:57:15 > 0:57:17I might even have a chance at winning it.
0:57:19 > 0:57:21Congratulations, you are our final four.
0:57:25 > 0:57:28We are about to give you...
0:57:30 > 0:57:32..the masterclass of your life.
0:57:32 > 0:57:34We are taking you
0:57:34 > 0:57:35to Thailand.
0:57:35 > 0:57:38GASPS AND LAUGHTER
0:57:38 > 0:57:39Oh, my God!
0:57:47 > 0:57:48Thailand!
0:57:51 > 0:57:53Tomorrow night...
0:57:53 > 0:57:55Ah! What are you doing?
0:57:57 > 0:58:01The final four face their toughest challenges yet.
0:58:01 > 0:58:04"Aharn thiang!" Means "lunch time". Come on!
0:58:06 > 0:58:08Harder! Harder! More! More!
0:58:09 > 0:58:12- We've got 15 minutes. - They're not going to be ready.
0:58:12 > 0:58:14Burnt?
0:58:19 > 0:58:23Subtitles by Red Bee Media Ltd