0:00:03 > 0:00:04Over the years,
0:00:04 > 0:00:09MasterChef has discovered seven exceptional champions.
0:00:09 > 0:00:14Tonight, the hunt for the next one continues.
0:00:16 > 0:00:19Let's see what we discover this year.
0:00:19 > 0:00:24They're going to have to get through it. As we know, cooking does not get tougher than this.
0:00:24 > 0:00:26Bring it on.
0:00:40 > 0:00:45There are only 12 places in the MasterChef competition.
0:00:45 > 0:00:52Last night, Shelina, Eamonn, Aki, Emma and Tom
0:00:52 > 0:00:55were the first to make it through.
0:01:00 > 0:01:04Tonight, the next eight hopefuls will fight to join them.
0:01:04 > 0:01:08I've got an opportunity here, and I really want to make the most of it.
0:01:08 > 0:01:11I can get quite fiercely competitive,
0:01:11 > 0:01:14which is funny, but also quite...whoa!
0:01:14 > 0:01:18This is my life, and I'm going to do it.
0:01:46 > 0:01:49This is an invention test.
0:01:49 > 0:01:55And we're going to ask you to cook us just one plate of food.
0:01:55 > 0:01:59At the end of this, two of you will be going home.
0:02:07 > 0:02:12I'm like a child in a sweetie store at the moment, because I want everything.
0:02:12 > 0:02:16My mind's kind of gone blank, cos it's such an amazing choice.
0:02:19 > 0:02:22Two more minutes to finish off your ingredients, please.
0:02:22 > 0:02:26I'm reasonably confident about this, yeah. Hopefully I'll be OK.
0:02:28 > 0:02:30All right, time's up.
0:02:33 > 0:02:38One plate of food, one hour and ten minutes,
0:02:38 > 0:02:39let's cook.
0:02:47 > 0:02:53Each of these contestants has had to survive an audition round.
0:02:55 > 0:02:58Brighton Mum, Lex, impressed
0:02:58 > 0:03:02with her dish of sea bass with mussel bisque and ravioli.
0:03:02 > 0:03:06There's some quality work going in there, and there's a lot of work.
0:03:06 > 0:03:09That's more of a banquet than a main course.
0:03:11 > 0:03:13When I was younger, I turned my house into Chez Lex,
0:03:13 > 0:03:15my own little restaurant.
0:03:15 > 0:03:18I'd get everyone to leave through the front door,
0:03:18 > 0:03:21then come back in, then I'd present them with a menu
0:03:21 > 0:03:23and cook them their three course meal.
0:03:27 > 0:03:32- It's a bit messy over here, Lex. - Just a touch.- Tell us what you're going to cook for us.
0:03:32 > 0:03:37OK, I've been quite ambitious. I don't know if I'll get it all done, but I'll go for it.
0:03:37 > 0:03:42I'm going to make a little salmon fishcake, salmon tart, and bit of salmon with some beurre blanc sauce.
0:03:42 > 0:03:46And how are you feeling about the fact that you've got sea trout rather than salmon?
0:03:46 > 0:03:50I thought it was salmon, so it's going to be essence of sea trout.
0:03:54 > 0:03:58Lex may be in a bit of a mess, but she is showing lots of different skill.
0:03:58 > 0:04:02Making a beurre blanc, making a tart, making a fishcake, I love the sound of it.
0:04:05 > 0:04:07You've had ten minutes, you've got one hour left.
0:04:12 > 0:04:16In his audition, Charlie cooked an authentic dim sum dish.
0:04:18 > 0:04:22People who do things like this are willing to push the boundaries.
0:04:23 > 0:04:26I'm 23, so I'm quite young.
0:04:26 > 0:04:28I have no fear, really, going into this competition.
0:04:28 > 0:04:32I can just go up there and really cook and go for it.
0:04:35 > 0:04:38When did you know that you loved cooking?
0:04:38 > 0:04:41Well, I first cooked when I was about four years old,
0:04:41 > 0:04:45with my great aunt, and I helped her out with some baked beans,
0:04:45 > 0:04:48and I like to think I've progressed a bit since then.
0:04:50 > 0:04:53Charlie's dish, a classic chicken kiev.
0:04:53 > 0:04:56If you cut into that, and out of it comes a sauce flavoured with garlic,
0:04:56 > 0:04:58it sounds lovely.
0:05:01 > 0:05:04Mum of three, Afsaneh, sailed through the auditions
0:05:04 > 0:05:09with her sea bass in coriander and fenugreek bouillabaisse.
0:05:09 > 0:05:11That is seriously delicious.
0:05:11 > 0:05:13There has got to be room in MasterChef
0:05:13 > 0:05:15for a cook who cooks like this.
0:05:17 > 0:05:21All my life, I've been looking after other people,
0:05:21 > 0:05:25and now that my sons have grown up, this is my time.
0:05:25 > 0:05:27This is what I want. I've got to go for it.
0:05:30 > 0:05:35This is stuffed breast of chicken with pine nuts and apricots,
0:05:35 > 0:05:39and I'm going to serve it with some potatoes inside the sauce.
0:05:39 > 0:05:42Afsaneh, tell me about the food that you grew up with.
0:05:42 > 0:05:46I'm from Iran, and obviously, I grew up with middle eastern cooking,
0:05:46 > 0:05:49and I used to watch my mum all the time.
0:05:49 > 0:05:52- Are you a mum?- I am indeed, I've got three sons.
0:05:52 > 0:05:54I hope I'm not going to disappoint them.
0:05:58 > 0:06:0030 minutes gone.
0:06:07 > 0:06:10Sanjay from London has already demonstrated a decent palate
0:06:10 > 0:06:13with his spicy chicken thighs.
0:06:13 > 0:06:16I like that sweetness that then becomes warmth and a little bit of heat.
0:06:16 > 0:06:21Almost like a classic peanut satay sauce with those curry leaves.
0:06:24 > 0:06:26Food excites me in ever so many ways.
0:06:26 > 0:06:29I mean, it's like listening to some music
0:06:29 > 0:06:31that takes you to a state of euphoria, really.
0:06:31 > 0:06:34And I would love to create that sort of food.
0:06:35 > 0:06:37- Sanjay.- Hello.
0:06:37 > 0:06:41Tell me why you've got a nice happy warm smile on your face. Everyone else is scared.
0:06:41 > 0:06:47I've never made this before, so there's alchemy going on here. I'm cooking for you some salmon...
0:06:47 > 0:06:49Uh-uh. Sea trout.
0:06:49 > 0:06:52Ah! OK, that's sea trout, OK.
0:06:52 > 0:06:58On a bed of fennel and courgettes, and I've got some potatoes, as well, to go with it, and quail eggs.
0:06:58 > 0:07:02Sanjay, why would you cook something you've never cooked before?
0:07:02 > 0:07:05That's pretty much what I do almost every day, really.
0:07:05 > 0:07:11I very rarely follow recipes, and most of the time it puts a smile on my face and my partner's face,
0:07:11 > 0:07:14so I'm hoping it'll put a smile on yours.
0:07:14 > 0:07:17- Let's hope so.- Yes. - HE LAUGHS
0:07:17 > 0:07:21Sanjay has got the sea trout, fennel,
0:07:21 > 0:07:24and some courgettes, potatoes, and a quail's egg.
0:07:24 > 0:07:27I have no idea what it's going to taste like,
0:07:27 > 0:07:29and I'm worried that Sanjay hasn't either.
0:07:31 > 0:07:35Guys, you are halfway. 35 minutes left.
0:07:40 > 0:07:43Forensic scientist Rachel stood out at the auditions
0:07:43 > 0:07:48with her lamb with home-grown vegetables.
0:07:48 > 0:07:53- It's like a walk along a country lane.- That's the best lamb dish we've eaten so far.
0:07:55 > 0:07:59Rachel, what are you going to cook for us?
0:07:59 > 0:08:03- Pork loin stuffed with apples and dates.- Very neat and tidy.- Yeah!
0:08:03 > 0:08:08I like to be systematic and methodical. It's the scientist in me, I think.
0:08:08 > 0:08:11- Are you a scientist?- Yeah, I'm a forensic scientist by trade.
0:08:11 > 0:08:15Unfortunately, I was made redundant earlier on this year,
0:08:15 > 0:08:18they closed my laboratory down, so I'm hoping to use my science skills
0:08:18 > 0:08:20into possibly a career in cooking.
0:08:23 > 0:08:27To win a competition like this after six months of being unemployed
0:08:27 > 0:08:29would be a fantastic achievement.
0:08:29 > 0:08:34It would really give me confidence to, sort of, use it for good things.
0:08:37 > 0:08:39Guys, you have just 20 minutes left.
0:08:42 > 0:08:45Norfolk engineer Matthew
0:08:45 > 0:08:49made a deconstructed chicken and mushroom pie in his audition.
0:08:49 > 0:08:52It's really good to see somebody cooking honest food,
0:08:52 > 0:08:54thinking completely differently from anybody else.
0:08:54 > 0:08:57- Wow, they've impressed you. - Yeah.- Really impressed you.
0:08:59 > 0:09:01It's like my grandad said when I was young,
0:09:01 > 0:09:05if you're going to do something, do it well or don't do it at all.
0:09:07 > 0:09:12Matthew, brave enough to take a whole rabbit and skin it, what are you going to cook for us?
0:09:12 > 0:09:17I'm doing rabbit legs with a sauce, then there'll be a pigeon breast just on top.
0:09:17 > 0:09:19A bit of a game, sort of, dish, really.
0:09:19 > 0:09:22- Yeah.- And you say that's slightly game.
0:09:22 > 0:09:23HE LAUGHS
0:09:23 > 0:09:28That's very much game, but my granddad's a gamekeeper, you see, and he taught me a lot about meat.
0:09:28 > 0:09:31- Do you have a food ambition? - I'd love my own restaurant.
0:09:31 > 0:09:34To be honest, I go to restaurants all over the place, and I'm like,
0:09:34 > 0:09:36"This ain't right, that ain't right."
0:09:36 > 0:09:39It'd be nice to have a restaurant and do things the way I like.
0:09:39 > 0:09:44- So when you're an old man in your chair, you can say, "I did it my way."- I did it my way!
0:09:44 > 0:09:47- HE LAUGHS Good luck, Matthew. - Thank you very much.
0:09:47 > 0:09:51Undoubtedly, he is cooking two dishes,
0:09:51 > 0:09:54but if he cooks that rabbit and that pigeon well, I will forgive him,
0:09:54 > 0:09:57because he's the boldest cook in the room.
0:09:59 > 0:10:03Supply teacher Emma's dish of rhubarb and custard doughnuts
0:10:03 > 0:10:05was an audition hit.
0:10:05 > 0:10:06That is rhubarb heaven.
0:10:06 > 0:10:08This person's a serious contender.
0:10:10 > 0:10:14My current job is all about pressure,
0:10:14 > 0:10:15so nothing really fazes me.
0:10:15 > 0:10:19I might, underneath, be panicking, but I always appear quite calm.
0:10:25 > 0:10:30- Emma, what are you cooking for us? - I'm doing roast bird with some sort of gravy -
0:10:30 > 0:10:35I think I'm going to put some blackberries in there, and a bubble and squeak cake.
0:10:35 > 0:10:41Gamey meat, fruity sauce - John, that could be an absolute winner.
0:10:46 > 0:10:49Finally, it's London doctor Ashvy,
0:10:49 > 0:10:52who secured her place with saffron-infused haddock
0:10:52 > 0:10:55on a courgette and runner bean biryani.
0:10:55 > 0:10:57Mmmm.
0:10:57 > 0:11:01I absolutely love that fish with the saffron, I really love it.
0:11:01 > 0:11:05I've spent ten years working as a doctor,
0:11:05 > 0:11:09and I still don't wake up thinking, "Yay! I'm going to work."
0:11:09 > 0:11:14I think, right, at 7:00pm I'm going home, what am I going to make?
0:11:16 > 0:11:19What are you going to cook for us, Ashvy?
0:11:19 > 0:11:24Roasted sea trout, and then I'm making a bit of braised fennel with some beetroot with a salsa verde.
0:11:24 > 0:11:26Why MasterChef, Ashvy?
0:11:26 > 0:11:30I absolutely love cooking, would like to learn, want to progress,
0:11:30 > 0:11:34cos I don't have any critiques in my family - they're always really complimentary.
0:11:34 > 0:11:37- Big family?- No, just me, my brother and sister, two parents...
0:11:37 > 0:11:41- Are you the...- New husband. - How new is he?- Two months.
0:11:41 > 0:11:44- Congratulations.- Thank you very much!- Did he fall in love with your food?
0:11:44 > 0:11:49I hope it's a bit more than just my food, but the way to a man's heart and all of that,
0:11:49 > 0:11:52- so, yeah, there was a bit of that going on. - SHE LAUGHS
0:11:54 > 0:11:59The fennel and the salami I get with the fish, but the mint - there's the difficulty.
0:11:59 > 0:12:02I really think she may have gone an ingredient too far.
0:12:04 > 0:12:08Final six minutes, everyone, just six minutes left.
0:12:22 > 0:12:23Time's up. Stop!
0:12:23 > 0:12:26Stop, please.
0:12:33 > 0:12:36First to face the judges is 23-year-old Charlie.
0:12:46 > 0:12:49He's made chicken kiev and mashed potato
0:12:49 > 0:12:53surrounded by bacon lardons, shallots, apple and leeks.
0:13:01 > 0:13:06- Not exactly oozing, Charlie, is it?- No.
0:13:12 > 0:13:16It's nice, smooth mashed potato, it's nice chicken, crispy outside.
0:13:16 > 0:13:20I think you've demonstrated some skill, Charlie.
0:13:20 > 0:13:25You took a whole chicken, and you made your own breadcrumbs, but I would have loved, you know,
0:13:25 > 0:13:27- lots of butter just over the top.- Yeah.
0:13:27 > 0:13:31Even with butter finished off around the outside with your bacon and bits.
0:13:36 > 0:13:39It hasn't quite worked out, but it's tasty.
0:13:39 > 0:13:43- I'd eat it.- Well, I'd eat the whole lot as well.- Yeah, so would I.- Yeah.
0:13:51 > 0:13:55Lex picked sea trout, and has cooked it three ways -
0:13:55 > 0:14:00sweet potato fishcakes with lemon and pepper mayonnaise,
0:14:00 > 0:14:04a spinach and trout tart with chives,
0:14:04 > 0:14:07and pan-seared trout with a beurre blanc.
0:14:15 > 0:14:18Your sea trout and sweet potato fishcake,
0:14:18 > 0:14:22crispy on the outside and a little bit of sweetness, I like that.
0:14:22 > 0:14:27I also like the way you've cooked the piece of fish that you are serving with your beurre blanc.
0:14:29 > 0:14:32But I don't like that tart very much,
0:14:32 > 0:14:36because you lose the flavour of the fish.
0:14:41 > 0:14:44The seared sea trout with the beurre blanc -
0:14:44 > 0:14:45Good.
0:14:45 > 0:14:48The fishcake, mayonnaise - good.
0:14:48 > 0:14:50The tart in the middle - egg and sea trout?
0:14:50 > 0:14:52Difficult combination to get right.
0:14:52 > 0:14:54OK.
0:15:02 > 0:15:05Rachel has cooked pork wrapped in bacon
0:15:05 > 0:15:10and stuffed with apples and dates, accompanied by cabbage and bacon,
0:15:10 > 0:15:12mushrooms and a fondant potato.
0:15:19 > 0:15:24The whole dish is a little dry. I don't believe you got the presentation right.
0:15:24 > 0:15:28But your cabbage and your wild mushrooms are nicely cooked.
0:15:31 > 0:15:33The filling is very, very sweet.
0:15:33 > 0:15:35It's almost becoming overpowering.
0:15:36 > 0:15:42I need to prove myself to you both. Next time I sit here, if I get that opportunity, I'll do that.
0:15:48 > 0:15:50Not quite.
0:15:56 > 0:16:02Emma is serving pigeon with bubble and squeak and a blackberry sauce.
0:16:09 > 0:16:11That pigeon's still lovely and pink.
0:16:11 > 0:16:13What is very good is that sour sharpness,
0:16:13 > 0:16:18but sweetness, of those blackberries, with your stuffing.
0:16:18 > 0:16:23The bubble and squeak, as tasty as it is, mashed potato and blackberries?
0:16:23 > 0:16:24Don't know.
0:16:27 > 0:16:30Good cooking of the bird, some good ideas.
0:16:30 > 0:16:32- Thanks, Emma.- Thank you so much.
0:16:32 > 0:16:33Thanks, Emma.
0:16:36 > 0:16:38You are now eating the whole dish, Mr Wallace.
0:16:38 > 0:16:41- Well...- Which signifies something.
0:16:41 > 0:16:44It's one of the best dishes I've eaten so far.
0:16:55 > 0:17:00Ashvy has made sea trout on fennel, salami, beetroot and shallots,
0:17:00 > 0:17:03topped with a parsley and mint salsa verde.
0:17:08 > 0:17:10This dish looks a lot better than I expected.
0:17:10 > 0:17:13- That's good.- It's quite attractive.
0:17:17 > 0:17:20The sweetness coming from your beetroot, the freshness of your fennel,
0:17:20 > 0:17:24a little bit of dill running through it, it's intriguing me.
0:17:24 > 0:17:28Salami and fish? Yeah, I'll go with it.
0:17:28 > 0:17:30I can happily go with the whole lot.
0:17:42 > 0:17:47Afsaneh has made breast of chicken stuffed with apricots and spinach,
0:17:47 > 0:17:51accompanied by caramelised onions, pine nuts and roast potatoes
0:17:51 > 0:17:53in a citrus and apple sauce.
0:18:02 > 0:18:05Everything is seasoned nicely, it has individual flavours,
0:18:05 > 0:18:09but it is a little bit sticky and a little bit messy.
0:18:09 > 0:18:14I've never tasted chicken, onion and apple stew.
0:18:14 > 0:18:17For me, it's a little muddled.
0:18:19 > 0:18:21I was hoping for better comments.
0:18:21 > 0:18:28This is my dream, and I want to just follow my passion.
0:18:32 > 0:18:36That passion does not resemble the food on the plate.
0:18:36 > 0:18:37No.
0:18:45 > 0:18:50Matthew has served his rabbit legs with pigeon breast,
0:18:50 > 0:18:54sauteed potatoes and a tomato, fennel and date sauce.
0:19:00 > 0:19:03It is a bit tough, it is a bit chewy.
0:19:03 > 0:19:05The potatoes are a bit soggy,
0:19:05 > 0:19:11and the tomato sauce is a little bit overpowering of those lovely little mushrooms underneath.
0:19:11 > 0:19:15It hasn't quite worked out, but I still like your enthusiasm,
0:19:15 > 0:19:19and I still like your point of difference.
0:19:20 > 0:19:24This dish does not live up to its billing.
0:19:24 > 0:19:27But some of the preparation is very, very good.
0:19:33 > 0:19:37Finally, it's psychotherapist Sanjay.
0:19:42 > 0:19:47He's made star anise-spiced sea trout with fennel and courgettes,
0:19:47 > 0:19:52and served it with quail's egg, potatoes and sliced tomato.
0:20:00 > 0:20:04For me, an absolute game of two halves. The fennel and the fish, brilliant.
0:20:06 > 0:20:10And then you go into this mish-mash of ugliness,
0:20:10 > 0:20:13not just in the way it looks, but also in the way it tastes.
0:20:13 > 0:20:15- Not for me.- Mmmm.
0:20:17 > 0:20:22Some of the spicing, like the ginger and the star anise with the fennel, works very, very well with the fish.
0:20:22 > 0:20:25But other bits don't work.
0:20:31 > 0:20:33I would put myself through.
0:20:34 > 0:20:37- But then, I would. - HE LAUGHS
0:20:45 > 0:20:51I've got to remind you that two of you are actually going to be leaving the competition.
0:20:51 > 0:20:54John and I have got that judging to do.
0:20:54 > 0:20:56Off you go.
0:21:11 > 0:21:13Whoo!
0:21:17 > 0:21:20I'm quite surprised by the food today, because we know how good they can be,
0:21:20 > 0:21:24and it was up to them to prove that they can keep up to that standard.
0:21:26 > 0:21:32Emma, Charlie, Ashvy and Lex did very well.
0:21:32 > 0:21:36And that means we've got to lose two out of the other four.
0:21:36 > 0:21:40For Afsaneh today, it was a true challenge.
0:21:40 > 0:21:44There were some nice touches, but it was a little too sweet.
0:21:44 > 0:21:47More than anything in my life,
0:21:47 > 0:21:51I want to go through, and I want to do it again and again and again.
0:21:52 > 0:21:57I was really excited about Matthew. He took the rabbit, and he was game enough to skin it.
0:21:57 > 0:22:00He promised a lot. And actually, well and truly under-delivered.
0:22:00 > 0:22:05To get this far is good, but that ain't quite good enough.
0:22:05 > 0:22:08Hopefully I've done enough. Hopefully.
0:22:08 > 0:22:12Rachel, watching her technique, I had real high hopes.
0:22:12 > 0:22:15But it was out of proportion, it was all a bit dry,
0:22:15 > 0:22:17and it needed a decent sauce.
0:22:17 > 0:22:20I just hope I get another chance to prove to them that I can cook.
0:22:22 > 0:22:25- Sanjay.- Aah.
0:22:27 > 0:22:31- Not good at all.- I don't really understand what he was doing.
0:22:31 > 0:22:35I just hope this is not curtains for me now.
0:22:36 > 0:22:39That would be a shame.
0:22:42 > 0:22:47Out of these four, which two have the promise?
0:23:09 > 0:23:11We believe that four of you
0:23:11 > 0:23:14have cooked well enough to stay in the competition.
0:23:15 > 0:23:19But we have doubts about the other four.
0:23:22 > 0:23:24Emma...
0:23:25 > 0:23:27..Charlie...
0:23:29 > 0:23:30..Lex...
0:23:32 > 0:23:34..Ashvy...
0:23:36 > 0:23:38..you're staying in the competition.
0:23:45 > 0:23:48So that leaves us with Matthew...
0:23:50 > 0:23:51..Sanjay...
0:23:52 > 0:23:54..Rachel...
0:23:56 > 0:23:57..and Afsaneh.
0:24:04 > 0:24:07The first person leaving us...
0:24:13 > 0:24:15..is Sanjay.
0:24:26 > 0:24:29And the second person leaving us...
0:24:33 > 0:24:34..Rachel.
0:24:35 > 0:24:36(Thanks.)
0:24:53 > 0:24:57You may have thought that was tough.
0:24:59 > 0:25:02You're now going to work in the fast,
0:25:02 > 0:25:06white-hot heat of a professional kitchen.
0:25:09 > 0:25:10Don't let us down.
0:25:21 > 0:25:24This is one of the things I always, always wanted to do.
0:25:25 > 0:25:29You either sink or swim, and I'm a good swimmer.
0:25:31 > 0:25:33I can't wait. I really want to get stuck in.
0:25:33 > 0:25:41Afsaneh, Matthew, and Lex will be cooking at London's Imli,
0:25:41 > 0:25:45where the service of authentic Indian street food is
0:25:45 > 0:25:50overseen by executive chef Samir Sadekar.
0:25:50 > 0:25:54All I demand is consistency, quality, and perfect timing.
0:25:54 > 0:25:57These three things. I don't need anything more.
0:26:04 > 0:26:08Lex must master the complex balance of spices
0:26:08 > 0:26:13on a dish of masala grilled chicken with cumin and turmeric mash.
0:26:15 > 0:26:19You've got the chicken, which is marinated in tamarind,
0:26:19 > 0:26:21garlic, salt, green chillies.
0:26:21 > 0:26:25- Tamarind, garlic, salt, green chillies.- Excellent.- Got it.
0:26:25 > 0:26:30Matthew will be responsible for the seafood Malabar stew
0:26:30 > 0:26:32in a coconut sauce.
0:26:32 > 0:26:38- This is how it's going to look every single time.- Yes.- Right.
0:26:38 > 0:26:41Afsaneh will take charge of a dish of stuffed paneer
0:26:41 > 0:26:43served with a tomato rice.
0:26:45 > 0:26:47Obviously common sense,
0:26:47 > 0:26:53because while I'm making my rice, I have to keep watching the paneer.
0:26:53 > 0:26:57I don't want to burn that. If I do, I have to start it all over again.
0:26:57 > 0:27:00- I hope I can do it as well as... - Do all this.
0:27:01 > 0:27:06In the financial heart of the City, Emma, Charlie,
0:27:06 > 0:27:11and Ashvy will be cooking at Prism, where head chef Daniel Sherlock
0:27:11 > 0:27:15invokes his British influence on modern European cuisine.
0:27:17 > 0:27:21It doesn't matter that they've never been in a kitchen before.
0:27:21 > 0:27:23It's our reputation as a restaurant.
0:27:23 > 0:27:26If it's not right, they'll do it again.
0:27:30 > 0:27:34In service, Emma will be making the grilled fillets of plaice,
0:27:34 > 0:27:37crushed potatoes and yellow courgettes
0:27:37 > 0:27:40in a brown shrimp butter sauce.
0:27:40 > 0:27:43You're looking for a nice, slightly pink inside, a little bit moist.
0:27:43 > 0:27:45You make it look easy.
0:27:49 > 0:27:53Ashvy's dish is the roast saddle of rabbit, violet artichokes
0:27:53 > 0:27:57and rainbow chard and carrot and nutmeg puree.
0:27:57 > 0:28:00Little bit like surgery. Parts of it are. OK.
0:28:00 > 0:28:02- Is that the day job?- Yeah, kind of.
0:28:04 > 0:28:05I'm a bit worried about plating up.
0:28:05 > 0:28:07I've just got to be careful, not heavy-handed,
0:28:07 > 0:28:09which I can be, sometimes.
0:28:11 > 0:28:13OK, so, just...
0:28:13 > 0:28:16Charlie is making the seared red mullet with oven dried tomatoes,
0:28:16 > 0:28:20sauteed baby squid, sea beet, and saffron aioli.
0:28:23 > 0:28:27It has to be perfect. So, it will be... hopefully.
0:28:29 > 0:28:31It's almost midday,
0:28:31 > 0:28:34and as London's workforce breaks for lunch,
0:28:34 > 0:28:37both teams are about to get their first taste
0:28:37 > 0:28:40of life as professional chefs.
0:28:41 > 0:28:45- OK, we've got our first order. I want two grilled chicken.- Yes, Chef.
0:28:45 > 0:28:49- One stuffed paneer.- Yes, Chef. - And one seafood Malabar.- Yes, Chef.
0:28:52 > 0:28:55Matthew begins by making the garlic, ginger,
0:28:55 > 0:28:58and green chilli base for his stew.
0:29:00 > 0:29:02That's too hot. Should have had it on a lot lower heat.
0:29:02 > 0:29:05That just burned instantly. First attempt, not good.
0:29:12 > 0:29:16- I burned the garlic.- Yes.- I burned the garlic. That's not good.
0:29:16 > 0:29:18- That's not good.- Let's do it again. - Yeah, please.
0:29:20 > 0:29:22While Matthew starts again,
0:29:22 > 0:29:24Asfaneh is having problems with her stuffed paneer.
0:29:24 > 0:29:26They are too brown.
0:29:26 > 0:29:29Put the fresh ones, please. Fresh ones.
0:29:29 > 0:29:30Quick, quick!
0:29:33 > 0:29:35This is what I mentioned to her.
0:29:35 > 0:29:37When you're making the rice, keep an eye on the paneer.
0:29:37 > 0:29:38And she didn't.
0:29:40 > 0:29:42You make mistakes and you learn by it.
0:29:42 > 0:29:44So, I can pick it up and carry on.
0:29:44 > 0:29:47That's all I can do now.
0:29:49 > 0:29:51One seafood Malabar, Matthew.
0:29:54 > 0:29:57Matthew's seafood stew is finally ready to go.
0:29:57 > 0:29:59Chef!
0:30:03 > 0:30:05- Yes, that's good. - Thanks, Chef.- Thank you.
0:30:06 > 0:30:08Just got to try and keep up, now.
0:30:11 > 0:30:14- OK, there are two masala chicken working.- Yes, Chef.
0:30:17 > 0:30:19Lex is next to plate up.
0:30:19 > 0:30:20Masala chicken, Chef.
0:30:23 > 0:30:25- Lex, you see all these marks out here?- Yes.
0:30:25 > 0:30:29- No good.- No good at all. Has to be a work of art.- Absolutely.- Thank you.
0:30:29 > 0:30:30Next time, Chef. Better next time.
0:30:32 > 0:30:35I know what I've got to improve, I've just got to improve it.
0:30:35 > 0:30:36Mucky puppy.
0:30:42 > 0:30:46Over at Prism, service is also in full swing.
0:30:46 > 0:30:49- One mullet away, yeah? 21. - Yes, Chef.- Four minutes, yeah?
0:30:49 > 0:30:50- Yes, Chef.- Let's go.
0:30:59 > 0:31:03The only one I have a little reservation for is Charlie.
0:31:03 > 0:31:06At the moment, a little bit shaky. A little bit too timid.
0:31:06 > 0:31:08Let's go, come on.
0:31:08 > 0:31:10It's been five minutes, now. You said four minutes.
0:31:10 > 0:31:12Now it's five minutes.
0:31:12 > 0:31:15- Yes.- You need to start moving. Toss that over. OK. Now start plating.
0:31:20 > 0:31:24- See how that's all squiggly?- OK. - Best get another plate.
0:31:26 > 0:31:27Strike.
0:31:29 > 0:31:31Let's do that again. Come on.
0:31:34 > 0:31:36Relax, stop shaking.
0:31:38 > 0:31:39There we go.
0:31:41 > 0:31:43OK, let's go. Faster, faster.
0:31:44 > 0:31:45OK, let's go, let's get them fast.
0:31:47 > 0:31:52- OK, lovely. Next time, faster.- Yes. - Faster, please.- Yes. Yes, Chef.
0:31:54 > 0:31:58Ashvy's first rabbit dish is next to the pass.
0:32:01 > 0:32:04Let's do that again. Let's get it smoother. Too wrinkly. Look at it.
0:32:09 > 0:32:11Let's sauce that rabbit.
0:32:15 > 0:32:18- Too heavy-handed. - Not on the edge of the plate.- Sorry.
0:32:18 > 0:32:20- That's very messy.- Sorry.- Yeah?
0:32:20 > 0:32:21Let's keep it nice and tight and neat.
0:32:21 > 0:32:24- You're slowing me down.- Sorry.
0:32:25 > 0:32:27I'm a bit annoyed that I've let Chef down,
0:32:27 > 0:32:29but this time I've got to get it right.
0:32:29 > 0:32:31I don't want to anger Chef again.
0:32:32 > 0:32:35How many plates have you got in order? Can you tell me?
0:32:35 > 0:32:38I've got one coming up. Two for the next table, then one,
0:32:38 > 0:32:39- for afterwards. - Thank you.
0:32:39 > 0:32:43Let's get that potato on the stove. Soon as that's cooked, we can go.
0:32:43 > 0:32:44Looking good. Looking good, yeah.
0:32:49 > 0:32:51Pretty good, just a bit messy on the plate.
0:32:51 > 0:32:54- Let's try and keep this plate nice and clean.- Yes, Chef.
0:32:56 > 0:33:00Just got to keep track of what I've got coming up next, now.
0:33:03 > 0:33:07Back at Imli, the orders keep coming in.
0:33:07 > 0:33:10Four portions of stuffed paneer, and four of masala chicken.
0:33:10 > 0:33:11- On its way, Chef.- Thank you.
0:33:14 > 0:33:17But Lex is still struggling to plate up her masala chicken.
0:33:19 > 0:33:22The chicken, we need to slant the chicken. One on top of the other.
0:33:22 > 0:33:24- OK.- Not a haphazard way.- OK.
0:33:25 > 0:33:29I've got probably the most orders out of everyone today.
0:33:29 > 0:33:32But I just need to slow down a little bit to make them perfect.
0:33:35 > 0:33:38- I'm running out of stuffed paneer. - OK. We need to make some more.
0:33:38 > 0:33:40OK.
0:33:40 > 0:33:43So, start again. Right from the beginning.
0:33:52 > 0:33:56- Perfect presentation. Well done. - Thank you. Thank you, Chef.
0:33:58 > 0:34:01This is the last portion I'm serving, and I don't want to go.
0:34:01 > 0:34:04I could do it another day or two, at least.
0:34:05 > 0:34:09- Matthew?- Yes, sorry.- How long for your seafood Malabar?- Five minutes.
0:34:09 > 0:34:11- I do apologise, Chef.- Thank you.
0:34:12 > 0:34:14I wanted to do it fresh, but I've got one sitting up there,
0:34:14 > 0:34:16but that's been sitting there a while.
0:34:19 > 0:34:23- Matthew, can you plate it for me, please?- Yes.- Thank you.
0:34:24 > 0:34:26What took you so long?
0:34:26 > 0:34:30Well, I wanted to make a fresh one, because that had gone a bit...dry.
0:34:30 > 0:34:32So you should have let me take the decision.
0:34:32 > 0:34:34- Yeah, sorry, sorry, Chef. - How can you take the decision?
0:34:36 > 0:34:38I should have asked the chef first.
0:34:38 > 0:34:42In the kitchen, I'm very much a schoolboy.
0:34:42 > 0:34:45- Let me just taste it, first, let me taste it.- Yeah, is it good?
0:34:45 > 0:34:46Please, good. Please, be good.
0:34:48 > 0:34:52- Well done, Matthew.- Thank you, Chef. - Good job, good job. Thank you.
0:34:54 > 0:34:56With service drawing to a close,
0:34:56 > 0:35:00Lex has one last chance to get her dish right.
0:35:01 > 0:35:02Two grilled chicken ready, Chef.
0:35:05 > 0:35:08- This is how it should be, well done. - OK.- You've done a good job. OK?
0:35:08 > 0:35:09Thank you very much.
0:35:14 > 0:35:17Back at Prism, the pressure is on for Charlie.
0:35:17 > 0:35:21Charlie, let's have that red mullet, table 17, straight up, four minutes.
0:35:21 > 0:35:23Yes, Chef.
0:35:25 > 0:35:28There's a lot to remember. It's hot, and it's quite stressful in here.
0:35:28 > 0:35:30But hopefully, I've got a bit better, now.
0:35:32 > 0:35:34I think I can get presentation right this time.
0:35:40 > 0:35:43- Thanks very much, Charlie.- OK.
0:35:43 > 0:35:44Each one you do
0:35:44 > 0:35:48keeps getting better. And a little bit faster. Which is pretty good, thanks.
0:35:49 > 0:35:54Ashvy still needs to prove she can plate up her rabbit dish perfectly.
0:35:54 > 0:35:56- Is that better? - Stop, stop, stop, stop!
0:35:56 > 0:35:59- You're cooking it for too long, yeah? So it's drying out.- OK.
0:35:59 > 0:36:01So, let's get a little bit of cream in there.
0:36:09 > 0:36:11- Lovely, thank you.- Phew!
0:36:12 > 0:36:14It's a lot tougher than it looks.
0:36:14 > 0:36:16- Two more plates, straight up. - Yes, Chef.
0:36:18 > 0:36:19As service comes to an end,
0:36:19 > 0:36:24Emma needs to impress with her final dish.
0:36:24 > 0:36:27- Let's make this last one your best one, yeah?- Yes, Chef.
0:36:29 > 0:36:35- Beautiful, yeah?- Thank you. - Nicely presented. Nicely cooked
0:36:35 > 0:36:38- That's it. Service is done. All finished, yeah?- ALL: Thank you.
0:36:42 > 0:36:45Today's shown me that I've got the potential. Who knows?
0:36:45 > 0:36:48Maybe I can become a chef for real.
0:36:51 > 0:36:55Keeping your mind on it, constantly, that was really difficult. Yeah.
0:36:55 > 0:36:57It was just non-stop, but loved it. Absolutely loved it.
0:36:59 > 0:37:01I feel like I handled the pressure, just about.
0:37:01 > 0:37:03In general, I'm quite proud of myself.
0:37:04 > 0:37:07It's fantastic. Where are we going tomorrow?
0:37:50 > 0:37:53This is your chance, now, to cook your own food
0:37:53 > 0:37:56and secure yourself a place in the competition.
0:37:58 > 0:38:02At the end of this, the weakest cooks go home.
0:38:03 > 0:38:07One great dish, your own food, one hour and ten minutes.
0:38:08 > 0:38:09Let's cook.
0:38:30 > 0:38:34It feels scary that everything is down to this one dish.
0:38:37 > 0:38:41I've practised it, I've agonised over it, to show skill,
0:38:41 > 0:38:43but not be too flash, today.
0:38:47 > 0:38:49- Lex.- Hello.- Dessert. What are you doing?
0:38:49 > 0:38:51A twist on something I've made all my life.
0:38:51 > 0:38:54Lemon curd and cream cake, served with a coconut parfait,
0:38:54 > 0:38:56and ginger honeycomb.
0:38:56 > 0:38:59- Woah! - I think it's going to taste good.
0:38:59 > 0:39:02Once again, Lex, a huge amount of work.
0:39:02 > 0:39:06If you can deliver, I'll have a big smile on my face.
0:39:06 > 0:39:08Come on. Come on, Lex.
0:39:14 > 0:39:17Guys, 15 minutes have gone.
0:39:22 > 0:39:27I want to show the judges, more than anything, that I just know about
0:39:27 > 0:39:31taste, and I think, in essence, that is what a good cook's about.
0:39:34 > 0:39:37- Ashvy, how are you going to impress us?- Well, I've gone Indian.
0:39:37 > 0:39:41It's called a meat-lover's tasting platter.
0:39:41 > 0:39:44Pork kebabs with chicken tikka and soured lamb chops.
0:39:44 > 0:39:48Have you thought about how you are going to present this?
0:39:48 > 0:39:50I've plated the dish up about five times at home,
0:39:50 > 0:39:52taken pictures of it and had a look,
0:39:52 > 0:39:54so I have thought about it, and I hope you guys like it.
0:39:54 > 0:39:58- Ashvy, looking forward to the meat-fest.- Good.- Thank you.
0:40:06 > 0:40:09After my experience in the professional kitchen,
0:40:09 > 0:40:13I realised this is what I want to do for the rest of my life.
0:40:20 > 0:40:22Afsaneh, your dish, what is it?
0:40:22 > 0:40:24It is trio of desserts.
0:40:24 > 0:40:27Saffron and cardamom ice cream, Baklava,
0:40:27 > 0:40:30and fig fritter with ginger syrup.
0:40:30 > 0:40:33Are you comfortable cooking desserts?
0:40:33 > 0:40:36To be honest, doing dessert is not my thing,
0:40:36 > 0:40:38I thought I have to push the boat out,
0:40:38 > 0:40:41take myself out of my comfort zone.
0:40:42 > 0:40:45I want this so much. I'm going to do it.
0:40:47 > 0:40:50Three little jewels of Persia sitting on a plate.
0:40:50 > 0:40:52That could be a magic carpet ride. That really could.
0:40:59 > 0:41:02This dish is medium to high risk on the risk-ometer.
0:41:02 > 0:41:04But I think, at this stage,
0:41:04 > 0:41:06if you don't take a risk, then there's not much point.
0:41:09 > 0:41:12Charlie, what are you cooking for us?
0:41:12 > 0:41:15Loin of venison on a leek, potato and ginger mash.
0:41:15 > 0:41:16Haggis and venison bonbon.
0:41:16 > 0:41:20- And this used to be a pear.- Yes. To go alongside the venison.
0:41:20 > 0:41:22- Bold! - It's a bold one, yes.
0:41:22 > 0:41:25- Have you done this before?- Yes. - Have you?- Yes.
0:41:25 > 0:41:27I've done these combinations.
0:41:27 > 0:41:30- All of them together?- Yes.- Really? - Yes.- All right, he has.
0:41:31 > 0:41:34Charlie is going for it, all guns blazing.
0:41:34 > 0:41:37There is a young man who is trying to push the boundaries.
0:41:37 > 0:41:42I know it doesn't sound quite right, but I'm excited by him.
0:41:45 > 0:41:47You're half way. 35 minutes left.
0:42:00 > 0:42:03Emma, you got some nice things on this bench.
0:42:03 > 0:42:06- You going to do them justice? - I hope so. I really hope so.
0:42:06 > 0:42:11It's a peach and pecan tart, with the raspberry ripple ice cream.
0:42:11 > 0:42:12Are you a little bit too chilled?
0:42:12 > 0:42:15Not inside, I'm not.
0:42:15 > 0:42:17This is just a calm exterior.
0:42:17 > 0:42:22To leave your last career and to do something you absolutely love,
0:42:22 > 0:42:24I mean, you're putting yourself out there, aren't you?
0:42:24 > 0:42:27You want to come out on top.
0:42:30 > 0:42:32Mainly, I'm worried about the ice cream setting.
0:42:32 > 0:42:35If the pastry crumbles, then I've had it.
0:42:35 > 0:42:38Pretty much every element could go wrong today.
0:42:44 > 0:42:48To get a MasterChef Apron, that's a hell of a thing to get, you know?
0:42:48 > 0:42:51It's like getting a black belt in tae kwon do, you know?
0:42:55 > 0:42:57Matthew, what's your dish?
0:42:57 > 0:42:59I'm doing a lobster linguine with a scallop tartar
0:42:59 > 0:43:01and butterfly prawns.
0:43:01 > 0:43:04You are attempting a huge amount.
0:43:04 > 0:43:06I know. I'm always racing against time,
0:43:06 > 0:43:08cos I've always got so much to do.
0:43:08 > 0:43:12- Why are you putting so much into this competition?- There's not many chances in your life
0:43:12 > 0:43:15where you get to do what you want to do.
0:43:15 > 0:43:18And this is one opportunity I've got,
0:43:18 > 0:43:20and I intend to make the most of this.
0:43:20 > 0:43:22Matthew has just turned himself into Neptune,
0:43:22 > 0:43:23and he's just delivering us
0:43:23 > 0:43:26some of the best seafood you can possibly imagine.
0:43:26 > 0:43:29Now, how it all comes together, I'm not quite sure.
0:43:31 > 0:43:34Seven minutes, just seven minutes.
0:43:49 > 0:43:50That's it, stop. Stop!
0:44:11 > 0:44:15Ashvy has made a meat platter of pork, pistachio
0:44:15 > 0:44:20and spring onion kebabs with plum chutney, mango lamb chops,
0:44:20 > 0:44:22with beetroot and yoghurt raita,
0:44:22 > 0:44:26and chicken tikka with a mint chutney.
0:44:29 > 0:44:32I feel it's a plate that I've come back from a buffet with.
0:44:32 > 0:44:36- And not something that's been served to me at a table.- Sure.
0:44:46 > 0:44:49There is a limey pungency, real big kiss of spice,
0:44:49 > 0:44:50going on in that chicken.
0:44:52 > 0:44:53Kebabs are nice.
0:44:53 > 0:44:55I like the crunch of the nut,
0:44:55 > 0:44:57and the sweet tang than you've got with your chutney.
0:44:59 > 0:45:03The middle, for me, I really enjoy the sourness of those lamb chops,
0:45:03 > 0:45:06with that dried mango powder,
0:45:06 > 0:45:09but the creamy thickness of that yoghurt
0:45:09 > 0:45:13with that sweet beetroot in it just doesn't fill me with joy.
0:45:13 > 0:45:15But at the same time, I have tasted something
0:45:15 > 0:45:19I've never tasted before, which is that wonderful spiced pork with the pistachio
0:45:19 > 0:45:22and the plum chutney. And I think that's delicious.
0:45:22 > 0:45:24Thank you.
0:45:27 > 0:45:31I'm kicking myself because it was just too much meat.
0:45:40 > 0:45:43Lex has made a lime and cardamom sponge with lime curd,
0:45:43 > 0:45:47served with coconut and lime parfait, and ginger honeycomb.
0:45:56 > 0:45:59You have a mixed bag, here. You have a well made parfait.
0:45:59 > 0:46:01Doesn't taste of coconut.
0:46:01 > 0:46:04You have ginger honeycomb which doesn't have the texture that it should.
0:46:06 > 0:46:10But you do have an absolute knockout lime sponge.
0:46:17 > 0:46:20The contrast of that very, very sharp lime
0:46:20 > 0:46:22with the coldness of your parfait,
0:46:22 > 0:46:26and the softness of your sponge is lovely.
0:46:27 > 0:46:30I think the curd, though, is a little bit thick.
0:46:33 > 0:46:37I am feeling frustrated with myself.
0:46:38 > 0:46:42I didn't perform as well as I could have done today.
0:46:51 > 0:46:56Charlie is serving loin of venison with leek and ginger mash,
0:46:56 > 0:47:02parsnip crisps, poached pear, haggis and venison bonbons, beetroot,
0:47:02 > 0:47:04and a red wine and pear jus.
0:47:09 > 0:47:13The first thing I get is rich vanilla. A little bit of pear.
0:47:13 > 0:47:15Then the iron richness of that venison
0:47:15 > 0:47:19and the sweetness of the beetroot, and peppery, hot haggis.
0:47:22 > 0:47:24And I like it.
0:47:25 > 0:47:29I really like it. It's slightly bonkers, Charlie.
0:47:33 > 0:47:37I like the way you've cooked, and the skill you've used,
0:47:37 > 0:47:41and I like the amount of work you've gone through, but I'm struggling to like it altogether.
0:47:43 > 0:47:46- Thanks, Charlie.- Thank you. Bye.
0:47:49 > 0:47:52Bonkers. Absolutely bonkers.
0:47:53 > 0:47:58They had a new experience. It made them perk up a little bit.
0:47:58 > 0:48:00So, I'm quite happy, actually, overall.
0:48:07 > 0:48:11Afsaneh's trio of desserts includes syrup
0:48:11 > 0:48:16and nut Baklava pastries, fig fritters with a ginger syrup drizzle,
0:48:16 > 0:48:21and saffron and cardamom ice cream on crushed pistachios.
0:48:23 > 0:48:26Whoop, whoop! That looks stunning.
0:48:28 > 0:48:30Absolutely love it.
0:48:32 > 0:48:35If it tastes as good as it looks, I might even kiss you today, you know that?
0:48:35 > 0:48:38Thank you, I love that.
0:48:43 > 0:48:47Afsaneh, pucker your lips, you're about to get a big kiss,
0:48:47 > 0:48:50cos that is just delicious.
0:48:50 > 0:48:54Those little Baklava, really sweet and sticky.
0:48:54 > 0:48:57That saffron and cardamom ice cream, soft and creamy,
0:48:57 > 0:49:01and with those pistachio nuts underneath, delicious,
0:49:01 > 0:49:05and then going into those sticky, sweet, syrupy figs, honestly?
0:49:05 > 0:49:08Delicious.
0:49:08 > 0:49:10I just...love it.
0:49:10 > 0:49:13I mean, I just love cooking and if somebody compliments me
0:49:13 > 0:49:16on this, it's just, just the world to me.
0:49:16 > 0:49:17Argh!
0:49:22 > 0:49:26That may be the best ice cream I've tasted in a long, long while.
0:49:28 > 0:49:31I haven't got a single negative comment.
0:49:31 > 0:49:34- I think that's a beautiful dish. - Thank you.
0:49:36 > 0:49:38- She did OK.- Yeah. It's all right.
0:49:45 > 0:49:49I was waiting for John to kiss me. He didn't, maybe later.
0:49:59 > 0:50:02Emma has served a peach and pecan tart
0:50:02 > 0:50:07with raspberry ripple ice cream and raspberry sauce.
0:50:09 > 0:50:12This seems to be falling apart a little bit, here. Ah!
0:50:12 > 0:50:15Your pastry's nowhere near cooked enough.
0:50:21 > 0:50:26Creamy, vanilla-ry, raspberry sharp, sweet ice cream is a knockout.
0:50:26 > 0:50:29I very much like the peach and pecan combination.
0:50:31 > 0:50:34However, we've got soggy pastry.
0:50:43 > 0:50:47I love the ice cream, love the peach, and I especially love the combination
0:50:47 > 0:50:51of those caramel sweet pecan nuts with the raspberry and the peach.
0:50:51 > 0:50:55The tart itself is nothing short of a disaster.
0:50:55 > 0:50:58It's as if I'm eating Play-Doh.
0:51:04 > 0:51:10It's not showing what I can do. I'm just a bit gutted, really.
0:51:19 > 0:51:23Matthew has made lobster on handmade linguine with tarragon
0:51:23 > 0:51:28and chervil sauce, accompanied by scallop and mascarpone tartar,
0:51:28 > 0:51:34topped with salmon roe and prawns in a garlic and parsley butter.
0:51:42 > 0:51:46Love your tartar. Love your lobster linguine. Love it.
0:51:46 > 0:51:50But I do question the cook's brain that put them both together.
0:51:52 > 0:51:53A whole lobster tail
0:51:53 > 0:51:57sitting on top of a pile of pasta is not quite right.
0:51:57 > 0:51:59Chop it up! Mince it.
0:52:06 > 0:52:10Scallop tartar, soft scallop, creamy sauce, but it's under seasoned.
0:52:12 > 0:52:15Your lobster, itself, beautifully cooked.
0:52:17 > 0:52:21But there is just too much on here, Matthew, you're trying too hard.
0:52:21 > 0:52:24HE ROARS
0:52:27 > 0:52:33I know you've got real work ethic, but this is just wrong.
0:52:36 > 0:52:40Worried I wouldn't do enough, when really I was doing too much.
0:52:44 > 0:52:46Hopefully that won't cost me.
0:52:50 > 0:52:52I think for us, now, we have a really tough decision.
0:52:56 > 0:52:58Off you go.
0:53:10 > 0:53:13Oh, come here. Bless your heart.
0:53:15 > 0:53:17- Well done, it was amazing. - Well done.
0:53:17 > 0:53:19- I think it's a big round of applause.- Yeah.
0:53:26 > 0:53:29We can only take the best cooks, and, right now,
0:53:29 > 0:53:31that's going to be a difficult decision.
0:53:43 > 0:53:45Afsaneh is a serious talent,
0:53:45 > 0:53:49who has just captured the exotic flavours of the Middle East.
0:53:50 > 0:53:56Her deftness of touch, her detail, and her definition of flavour,
0:53:56 > 0:53:58I think, is just outstanding.
0:53:58 > 0:54:00- Afsaneh is in.- Oh, yes.
0:54:01 > 0:54:03The others, it is up for debate.
0:54:05 > 0:54:09I really have to go through. There's so much depending on this.
0:54:11 > 0:54:15I really, really hope they can just think this was a blip, today.
0:54:17 > 0:54:22I've got it in me, now, to really, really fight for this.
0:54:24 > 0:54:29I am on the fence. I hope that they see enough potential.
0:54:32 > 0:54:34Please, God, let me get through.
0:54:34 > 0:54:36Decision time, John.
0:54:36 > 0:54:41Who has what it takes to line up against the cooks we have so far?
0:55:05 > 0:55:06We've made our decision.
0:55:08 > 0:55:12We are only going to put people through who we think are as good as the five already chosen.
0:55:18 > 0:55:19Afsaneh...
0:55:21 > 0:55:24..no doubt, you're in.
0:55:24 > 0:55:27You're staying in the competition.
0:55:32 > 0:55:35Charlie,
0:55:35 > 0:55:38venison, pear, haggis, and mashed potato?
0:55:38 > 0:55:40It was a risk, Charlie
0:55:42 > 0:55:44And you're a risk we're prepared to take.
0:55:46 > 0:55:49Well done.
0:55:49 > 0:55:52Emma,
0:55:52 > 0:55:55today it went wrong for you.
0:55:56 > 0:56:00I'm really sorry. You're leaving the competition.
0:56:00 > 0:56:02Thanks, Emma.
0:56:10 > 0:56:15Lex, the sponge pudding was very good,
0:56:15 > 0:56:18but it's too many errors, Lex.
0:56:18 > 0:56:19I'm sorry.
0:56:33 > 0:56:34Too many errors.
0:56:34 > 0:56:37Very sad, very sad.
0:56:39 > 0:56:43I am kicking myself. I wish I could have done a lot more.
0:56:43 > 0:56:44But it was the right decision.
0:56:49 > 0:56:53Ashvy, your plate had no veg on it.
0:56:53 > 0:56:55It did, however, have some very clever spicing.
0:56:57 > 0:57:00We're willing to give you another go, Ashvy. You're staying with us.
0:57:04 > 0:57:08Matthew, hot and cold fish on one plate together doesn't work.
0:57:12 > 0:57:14But we think you've got promise.
0:57:14 > 0:57:16You're staying with us.
0:57:20 > 0:57:21Thank you.
0:57:28 > 0:57:33It feels so good. I'm so proud that I'm wearing this.
0:57:33 > 0:57:37I'm not going to take it off. I'm going to go to bed with it!
0:57:38 > 0:57:39I'm really, really happy.
0:57:39 > 0:57:42And I really want to show them, now, that they made the right choice.
0:57:45 > 0:57:50The further you go, the more you want it, and I want this so badly.
0:57:53 > 0:57:56Over there, in my sight, is that title.
0:58:06 > 0:58:08And now, there are nine.
0:58:08 > 0:58:11This line-up is truly exciting.
0:58:16 > 0:58:22Tomorrow night, the final eight battle for one of the last three places.
0:58:22 > 0:58:24I love it.
0:58:27 > 0:58:30It's like dipping a chorizo in your orange juice.
0:58:34 > 0:58:36The leek is like...BOOM!
0:58:36 > 0:58:39Who will have what it takes to line up with the nine who have
0:58:39 > 0:58:41already made it?
0:58:41 > 0:58:44Schoolboy error. That could send you out of the competition.
0:58:49 > 0:58:52Subtitles by Red Bee Media Ltd
0:58:52 > 0:58:55E-mail subtitling@bbc.co.uk