0:00:03 > 0:00:04Over the years,
0:00:04 > 0:00:09MasterChef has discovered seven exceptional champions.
0:00:10 > 0:00:15Tonight, the hunt for the next one continues.
0:00:16 > 0:00:19Let's see what we discover this year.
0:00:19 > 0:00:22But they're going to have to get through it. As we know,
0:00:22 > 0:00:24cooking does not get tougher than this.
0:00:24 > 0:00:25Bring it on!
0:00:41 > 0:00:46So far this week, 16 determined amateurs have been fighting
0:00:46 > 0:00:50to earn just 12 MasterChef aprons.
0:00:50 > 0:00:54Nine talented cooks have already claimed theirs.
0:00:55 > 0:00:57Tonight, the last eight
0:00:57 > 0:01:00battle it out for the remaining three.
0:01:01 > 0:01:04This competition means a hell of a lot to me.
0:01:06 > 0:01:09Winning it would be a dream come true.
0:01:09 > 0:01:11I've always enjoyed competition.
0:01:11 > 0:01:14It gives you that drive and that edge.
0:01:14 > 0:01:16They say life begins at 40.
0:01:16 > 0:01:18I hope MasterChef does that for me.
0:01:41 > 0:01:45Welcome to MasterChef. Your job today is simple.
0:01:45 > 0:01:48All you have to do is cook well enough
0:01:48 > 0:01:52to cement your place in the competition.
0:01:52 > 0:01:55On that note, come up and select your ingredients.
0:02:05 > 0:02:09There's that much to choose from. Do you change your mind, do you not?
0:02:12 > 0:02:15It's difficult to pin it down to one dish,
0:02:15 > 0:02:18but you've got to go with your heart, really.
0:02:20 > 0:02:22Just two minutes left. You've got two minutes.
0:02:24 > 0:02:27I'm trying to stay calm. I think once I work out
0:02:27 > 0:02:29what I'm going to cook, I'll be a bit calmer.
0:02:29 > 0:02:31But at the moment it's very overwhelming.
0:02:35 > 0:02:39That's it, everyone. Time's up.
0:02:39 > 0:02:42One hour and ten minutes, one plate of food.
0:02:43 > 0:02:46And at the end of this, two of you will be leaving us.
0:02:47 > 0:02:48Let's cook.
0:03:00 > 0:03:03To get here, each of these contestants had to go through
0:03:03 > 0:03:05an audition round.
0:03:08 > 0:03:1132-year-old Andrew
0:03:11 > 0:03:16cooked gurnard with a broad bean and olive risotto in his.
0:03:16 > 0:03:18When I see food like this, it does actually make my heart
0:03:18 > 0:03:20beat a little bit faster.
0:03:23 > 0:03:25Wow!
0:03:25 > 0:03:28My wife, Gemma, thinks I'm a little bit crazy.
0:03:28 > 0:03:31But she knows I love food, I love cooking.
0:03:31 > 0:03:33She's totally behind me doing MasterChef.
0:03:34 > 0:03:37Andrew, what are you making for us now?
0:03:37 > 0:03:40I'm going to do roast pigeon with cauliflower bread sauce
0:03:40 > 0:03:43and a fruity dressing with mushroom duxelles.
0:03:43 > 0:03:45And do you have a cooking dream, Andrew?
0:03:45 > 0:03:48I'd like to have my own restaurant. Something quite casual.
0:03:48 > 0:03:53Pigeon with cauliflower bread sauce, fruit and duxelles.
0:03:53 > 0:03:55Doesn't sound very casual to me, Andrew.
0:03:55 > 0:03:58I'm trying to impress you today. And, yeah.
0:03:58 > 0:04:00I'm trying to impress you today.
0:04:02 > 0:04:04Andrew's intriguing.
0:04:04 > 0:04:07He is taking a pigeon breast, serving it with a bread sauce,
0:04:07 > 0:04:09which is flavoured with cauliflower,
0:04:09 > 0:04:13and then a sweet fig and blackberry sauce.
0:04:13 > 0:04:16How he's going to bring that together, I have no idea.
0:04:22 > 0:04:25Bethan from East Sussex made a chocolate fondant and Calvados cream
0:04:25 > 0:04:31that was original enough to get her through.
0:04:31 > 0:04:33I feel enveloped by the flavours.
0:04:35 > 0:04:37I'll run with whatever ideas I get.
0:04:37 > 0:04:40There's no point in playing it safe.
0:04:43 > 0:04:46- Bethan, it looks like you're making a pudding.- Yes.
0:04:46 > 0:04:49I'm making a lemon and white chocolate meringue,
0:04:49 > 0:04:52with a raspberry sauce and white chocolate drizzle.
0:04:52 > 0:04:55Is pastry your joy, your passion?
0:04:55 > 0:05:00I love making pastry, it's just cos I like to do things that are pretty on a plate.
0:05:00 > 0:05:02Tell us why you're in love with food.
0:05:02 > 0:05:05I've been working from home, so I've been cooking more and more
0:05:05 > 0:05:07as a distraction from doing actual work.
0:05:08 > 0:05:09If that pastry collapses,
0:05:09 > 0:05:13we're going to end up with lemon, white chocolate and meringue puddle.
0:05:20 > 0:05:23Er, guys, you've had 20 minutes.
0:05:23 > 0:05:2520 minutes has gone.
0:05:35 > 0:05:3740-year-old Jay impressed
0:05:37 > 0:05:38with his roasted rack of lamb.
0:05:40 > 0:05:42There are little details in here
0:05:42 > 0:05:46that point to a very, very dedicated cook. With a decent palate.
0:05:50 > 0:05:53I've worked in the security industry since I was about 18.
0:05:53 > 0:05:57And now I'm getting to the age of 40, I want cooking, my passion,
0:05:57 > 0:05:59to start being my living.
0:06:01 > 0:06:03Tell us about your love of food, Jay.
0:06:03 > 0:06:04I've always had a love of food.
0:06:04 > 0:06:06I used to cook with my dad.
0:06:06 > 0:06:09He passed away when I was 12, and I just carried on the cooking.
0:06:09 > 0:06:13I started off with bits and pieces, you know, scrambled eggs, Sunday dinners.
0:06:13 > 0:06:15What are you cooking for us today?
0:06:15 > 0:06:17I'm going to do pan-fried sea bream, roasted fennel,
0:06:17 > 0:06:20sweet potato and thyme stack.
0:06:20 > 0:06:24I'm doing a cream white wine sauce and finish it off with the clams.
0:06:24 > 0:06:28How did you go from the scrambled eggs and the roast dinners to more elegant stuff?
0:06:28 > 0:06:30Well, that was 16, I'm 40 now.
0:06:30 > 0:06:34I've been cooking a lot of years, and it's a lot of trial and error.
0:06:39 > 0:06:44Sweet, sharp, aniseed, and then a creamy sauce and the fish. I've got high hopes for him.
0:06:51 > 0:06:5425-year-old Sai won her place
0:06:54 > 0:06:58with pan-fried sea bass in a cream and herb sauce.
0:06:58 > 0:06:59It's delicious.
0:07:03 > 0:07:05Sai, what are you going to make for us?
0:07:05 > 0:07:08I'm going to do pork with rosemary and thyme,
0:07:08 > 0:07:11and a mushroom sauce and potato dauphinoise.
0:07:12 > 0:07:15And where does this wonderful love of cooking come from?
0:07:15 > 0:07:18When I left home, I sort of cooked what I enjoyed cooking,
0:07:18 > 0:07:20and Thai food, it's the stuff that I really enjoy.
0:07:20 > 0:07:24So, if you go further, will we see some Thai food from you?
0:07:24 > 0:07:26Yes, definitely.
0:07:29 > 0:07:31That is definitely one dish that I would order.
0:07:31 > 0:07:33As long as she keeps that pork chop moist
0:07:33 > 0:07:35and there is loads of liquid and flavour and garlic
0:07:35 > 0:07:37coming out of her dauphinoise.
0:07:39 > 0:07:4030 minutes left,
0:07:40 > 0:07:43ladies and gentlemen, just 30 minutes left.
0:07:48 > 0:07:50Hertfordshire-born Lee also made his mark
0:07:50 > 0:07:53with his pan-fried fillet of sea bass
0:07:53 > 0:07:56with potato and chervil bon bons.
0:07:56 > 0:07:59The best thing on the plate are these little potato bon bons.
0:07:59 > 0:08:01That's really tasty.
0:08:02 > 0:08:06I lost my job and I split up with my partner,
0:08:06 > 0:08:08but this gives me a massive opportunity
0:08:08 > 0:08:09to really change my life.
0:08:14 > 0:08:16Um, Lee. What are you going to cook for us?
0:08:16 > 0:08:18I'm going to do a pan-fried fillet of sea bream.
0:08:18 > 0:08:22I'm going to do that with a potato and chive risotto.
0:08:22 > 0:08:24Is cooking your main passion in life, Lee?
0:08:24 > 0:08:27Yes, absolutely. There was something there from an early age.
0:08:27 > 0:08:29I've just strayed from the path.
0:08:29 > 0:08:32Are you trying to find yourself at the moment? Is that the point, Lee?
0:08:32 > 0:08:34No, I know who I am.
0:08:34 > 0:08:37I know I love cooking. This isn't just some experiment.
0:08:40 > 0:08:42I like the idea of Lee's dish.
0:08:42 > 0:08:44He's frying the bream
0:08:44 > 0:08:46and he's serving it on what he calls potato risotto.
0:08:46 > 0:08:49Then he's flavouring that with chorizo.
0:08:49 > 0:08:51That's really quite different, I'm excited about it.
0:08:55 > 0:08:59Lancashire mum Margaret's blackberry souffle with sorrel ice cream
0:08:59 > 0:09:03was one of the standout dishes of the audition.
0:09:03 > 0:09:04That is brilliant.
0:09:04 > 0:09:06We have definitely found ourselves a good cook.
0:09:07 > 0:09:09I think the world's changed.
0:09:09 > 0:09:12Just because you're 54 doesn't mean
0:09:12 > 0:09:14you should have your slippers on.
0:09:14 > 0:09:18It's a new start, of a new period in my life.
0:09:19 > 0:09:22Margaret, what do you do? What's your job?
0:09:22 > 0:09:25- I don't work. I've retired. - You're too young to retire.
0:09:25 > 0:09:26Oh, I love you!
0:09:26 > 0:09:29- Retired from what? - I was in fashion retail.
0:09:29 > 0:09:33Many years ago, started when I was about 16, and a size 8,
0:09:33 > 0:09:36and I ended up aged 52 and a size 20!
0:09:36 > 0:09:38You've boned a chicken. What are you going to make?
0:09:38 > 0:09:41Stuffed chicken breasts with a tomato and wine sauce
0:09:41 > 0:09:45with butter beans and courgettes, and herbs.
0:09:45 > 0:09:49Margaret's taking her chicken breast and she's stuffing it.
0:09:49 > 0:09:53But she's got nothing to protect that delicate flesh on the outside.
0:09:53 > 0:09:56Will it still be moist or will it dry out?
0:09:58 > 0:10:0215 minutes separates you from food immortality.
0:10:07 > 0:10:10I used to work for a large telecoms company,
0:10:10 > 0:10:11I don't want to work in an office.
0:10:11 > 0:10:14I want to be able to do what I love doing.
0:10:18 > 0:10:21Ian from Nottinghamshire stood out with his fillet of beef
0:10:21 > 0:10:23with fondant potato
0:10:23 > 0:10:25and a mushroom pie.
0:10:25 > 0:10:27I think there's quite a bit of skill involved here.
0:10:30 > 0:10:33What do you do at the moment, for a job?
0:10:33 > 0:10:35Hardest job in t'world. I'm a housewife.
0:10:35 > 0:10:37- You got kids?- Four.- Four kids.
0:10:37 > 0:10:40Yeah, with a face like this, how about that?
0:10:40 > 0:10:43Do you have a grand dream, Ian? Yeah, I want to win.
0:10:43 > 0:10:45That's it. I want to win,
0:10:45 > 0:10:48and I want to be able to, at 39 years old,
0:10:48 > 0:10:51change my life to be able to cook for a living.
0:10:51 > 0:10:53What are you cooking for us?
0:10:53 > 0:10:56I'm cooking sole with clams
0:10:56 > 0:10:58on crushed new potatoes, with pancetta.
0:11:00 > 0:11:03In a room with such stiff competition,
0:11:03 > 0:11:05that dish has to be amazing.
0:11:05 > 0:11:10That fish has to be cooked absolutely perfectly if he wants to survive.
0:11:18 > 0:11:19Guys, ten minutes. Last ten.
0:11:23 > 0:11:27Peckham-based Jonathan impressed with his guinea fowl breast
0:11:27 > 0:11:31on spinach, with sausage and an onion puree.
0:11:31 > 0:11:33We've found ourselves a proper cook.
0:11:37 > 0:11:39I can't paint. I don't draw.
0:11:39 > 0:11:40I don't sing. I dance badly.
0:11:43 > 0:11:46Cooking's definitely my creative outlet.
0:11:46 > 0:11:48What are you going to cook for us?
0:11:48 > 0:11:52Ballantine of chicken with puy lentils and a mustard sauce. Hopefully.
0:11:52 > 0:11:54Hopefully. Yeah, you've given yourself a lot to do.
0:11:54 > 0:11:56Chicken, lentils is reasonably simple.
0:11:56 > 0:11:59So it's just trying to lift it a little bit.
0:11:59 > 0:12:03Should you dare to dream of winning MasterChef, what would you be doing?
0:12:03 > 0:12:05I like the idea of doing something with my brother.
0:12:05 > 0:12:08We like the idea of him growing stuff and me cooking it.
0:12:09 > 0:12:13Jonathan is doing something actually quite skilful.
0:12:13 > 0:12:17He's making a ballantine of chicken and he is stuffing it with meat he's taken off the leg.
0:12:17 > 0:12:22He's got to make sure those lentils are packed full of flavour.
0:12:24 > 0:12:25Three minutes left.
0:12:39 > 0:12:41Just 60 seconds.
0:12:53 > 0:12:55That's it! Finished. Stop.
0:13:27 > 0:13:30Andrew's made pigeon with game chips,
0:13:30 > 0:13:32cauliflower bread sauce,
0:13:32 > 0:13:34mushroom duxelles,
0:13:34 > 0:13:35and a port and fig puree
0:13:35 > 0:13:38with beetroot topping
0:13:38 > 0:13:39and blackberries.
0:14:00 > 0:14:04It makes my head spin in a really good way.
0:14:06 > 0:14:10Your pigeon is cooked beautifully, it's beautifully moist.
0:14:10 > 0:14:13Your mushroom duxelles beautifully seasoned with its herbs,
0:14:13 > 0:14:15and the taste of cinnamon in the background.
0:14:15 > 0:14:18I really like it.
0:14:18 > 0:14:19Thank you.
0:14:29 > 0:14:32I love it. I mean, I absolutely love it.
0:14:34 > 0:14:36Thank you.
0:14:36 > 0:14:37Thank you, Andrew.
0:14:37 > 0:14:39Thank you very much.
0:14:42 > 0:14:45That's fantastic.
0:14:51 > 0:14:56Ian has chosen the sole, and cooked it with clams,
0:14:56 > 0:14:58a potato and pancetta stack,
0:14:58 > 0:15:02spinach, and a parsley butter sauce.
0:15:13 > 0:15:18I really like your flavour combinations.
0:15:18 > 0:15:19That subtle, sweet fish,
0:15:19 > 0:15:23the smoky bacon being linked with those little clams,
0:15:23 > 0:15:24and the herby butter.
0:15:24 > 0:15:27But then there's the detail.
0:15:27 > 0:15:30Your fish has gone slightly over,
0:15:30 > 0:15:33and then this big stack of potatoes
0:15:33 > 0:15:37with the peel on them and the rind of the bacon left on.
0:15:38 > 0:15:40Pluses and minuses there, Ian.
0:15:40 > 0:15:43Could do better on that dish. I'm sure I can display it,
0:15:43 > 0:15:44should I progress.
0:15:44 > 0:15:46You really want this competition.
0:15:46 > 0:15:48More than anything. More than anything.
0:15:48 > 0:15:53You don't get a chance that often to change your life.
0:15:53 > 0:15:56And it just happens to be one.
0:16:06 > 0:16:09Bethan has made a white chocolate and lemon meringue tart,
0:16:09 > 0:16:12with raspberry coulis and a white chocolate sauce.
0:16:25 > 0:16:29I do like the sharp lemon flavour you've got in here,
0:16:29 > 0:16:31and I do like the sweet sauces to go with it.
0:16:31 > 0:16:35But it hasn't quite worked. The pastry's undercooked,
0:16:35 > 0:16:39and because of that, the filling's starting to seep through the pastry.
0:16:39 > 0:16:41And I sort of want to love it, but I can't say I do,
0:16:41 > 0:16:43because it's just not right.
0:16:43 > 0:16:48I've never cooked pastry that badly before, to be honest, but...
0:16:49 > 0:16:51Yeah. I don't know...
0:16:51 > 0:16:52where it went wrong.
0:16:59 > 0:17:01I honestly believe that girl bakes.
0:17:01 > 0:17:03Otherwise why do something so risky?
0:17:04 > 0:17:06Or so badly?
0:17:09 > 0:17:14Lee has cooked pan-fried sea bream, with potato and chive risotto
0:17:14 > 0:17:16and a chorizo and orange dressing.
0:17:28 > 0:17:32The fish, chorizo, potato? Lovely idea.
0:17:32 > 0:17:33The orange as well?
0:17:33 > 0:17:36It's just one thing too much.
0:17:36 > 0:17:39Not my cup of tea, I'm sorry.
0:17:41 > 0:17:43I like the fish. I do like the fish.
0:17:43 > 0:17:46Orange juice is pretty out there, Lee.
0:17:46 > 0:17:49Explain to me. Are you inventing as you go along?
0:17:49 > 0:17:51I haven't tried it before,
0:17:51 > 0:17:55I wanted to try something a little bit different.
0:18:02 > 0:18:06It's like dipping a chorizo in your orange juice. Would you do that?
0:18:06 > 0:18:10I just want to have another go, cos he cooked the fish all right.
0:18:10 > 0:18:13No.
0:18:23 > 0:18:25Jay has made pan-roasted sea bream,
0:18:25 > 0:18:28with a sweet potato and thyme stack,
0:18:28 > 0:18:32and clams in a garlic cream sauce.
0:18:49 > 0:18:50I love it.
0:18:52 > 0:18:53I really, really love it.
0:18:53 > 0:18:56Well-cooked fish, the salty clams, the strong fennel,
0:18:56 > 0:19:01and that sweet, sweet potato is great.
0:19:02 > 0:19:05- Really good. Thank you. - That is lovely, Jay.
0:19:05 > 0:19:09I mean, that is proper grown-up food.
0:19:09 > 0:19:12- I can't tell you how pleased I am. - OK. Don't let it go to your head.
0:19:12 > 0:19:14I won't do.
0:19:19 > 0:19:22You know, they say that good food puts a smile on your face.
0:19:22 > 0:19:24That's put a smile on my face.
0:19:33 > 0:19:36Sai has gone for pan-fried pork
0:19:36 > 0:19:38with potato dauphinoise,
0:19:38 > 0:19:40cabbage and bacon,
0:19:40 > 0:19:42and a thyme and mushroom sauce.
0:19:50 > 0:19:55I love the flavour of garlic coming through the dauphinoise.
0:19:55 > 0:19:58For me, we have a texture issue, in the whole thing is too dry.
0:19:59 > 0:20:02I really like all those herbs on the outside of your pork chop
0:20:02 > 0:20:05and that creamy mushroom sauce.
0:20:05 > 0:20:08But it doesn't make my heart jump out of my chest.
0:20:09 > 0:20:13Why should we give you a place in MasterChef, Sai?
0:20:13 > 0:20:16There are a lot of things that I'm hoping to cook
0:20:16 > 0:20:19a lot more exciting than pork, potatoes and cabbage.
0:20:19 > 0:20:22Why, then, with all those wonderful ingredients out there
0:20:22 > 0:20:24did we end up with this?
0:20:24 > 0:20:25Erm...
0:20:25 > 0:20:27When put on the spot,
0:20:27 > 0:20:32my first type of food is to go for sort of European, English cuisine.
0:20:48 > 0:20:52Jonathan's made a chicken and bacon ballantine,
0:20:52 > 0:20:54on a bed of puy lentils
0:20:54 > 0:20:56with a mustard sauce.
0:21:04 > 0:21:08The chicken itself with the bacon and the stuffing is really tasty.
0:21:10 > 0:21:13The lentils, sweet with the vegetables, are good.
0:21:13 > 0:21:15The dish tastes good. It doesn't look right.
0:21:15 > 0:21:19There are things about it that I'm not happy with.
0:21:21 > 0:21:22Hopefully it's good enough.
0:21:34 > 0:21:37Finally, it's Margaret.
0:21:37 > 0:21:39She's cooked stuffed chicken breast
0:21:39 > 0:21:40with butter beans
0:21:40 > 0:21:43and a tomato and red pepper sauce.
0:21:50 > 0:21:53It's seasoned really well.
0:21:53 > 0:21:57And I really enjoy those butter beans
0:21:57 > 0:21:59with that sweet, almost sharp, pepper and tomato sauce.
0:21:59 > 0:22:02But the sauce itself is just not giving
0:22:02 > 0:22:04enough moisture to the chicken.
0:22:04 > 0:22:06So the whole thing tastes a little bit dry.
0:22:08 > 0:22:13I am cross with myself. Because I can cook really good food.
0:22:22 > 0:22:25Well done. John and I now have to deliberate.
0:22:25 > 0:22:29Remember, two of you will be leaving the competition.
0:22:31 > 0:22:32Thank you.
0:22:44 > 0:22:46That was one serious roller-coaster ride.
0:22:46 > 0:22:51Some really exciting cooking, and some pretty average cooking.
0:22:51 > 0:22:56Dish of the day has to come from Andrew. Lots of skill.
0:22:56 > 0:22:58- Extraordinary flavours. - Beautiful stuff.
0:22:58 > 0:23:00The other cook that's got to go through,
0:23:00 > 0:23:02which is obvious, is Jay.
0:23:02 > 0:23:05Ah! Honestly? The presentation,
0:23:05 > 0:23:08his lightness of touch, his seasoning.
0:23:08 > 0:23:09Brilliant.
0:23:09 > 0:23:12Andrew's through, Jay is through.
0:23:12 > 0:23:16And after that, my mind is a muddle.
0:23:16 > 0:23:18My number three choice is actually Ian.
0:23:18 > 0:23:23He understands flavour, John, and he's got a decent touch.
0:23:23 > 0:23:28Jonathan did a huge amount of work. Completely boned that chicken, roasted the bones, made the sauce.
0:23:28 > 0:23:30He kept that chicken really moist.
0:23:30 > 0:23:33That leaves us with
0:23:33 > 0:23:34Sai,
0:23:34 > 0:23:36Bethan,
0:23:36 > 0:23:38Lee,
0:23:38 > 0:23:40- Margaret.- And Margaret.
0:23:40 > 0:23:42So, let's talk about Lee for a second.
0:23:42 > 0:23:45Potato risotto with chorizo
0:23:45 > 0:23:48and well-cooked fish, I think is decent.
0:23:48 > 0:23:49Just the orange was bizarre.
0:23:49 > 0:23:53LEE: This is about me, and my wanting a new direction.
0:23:53 > 0:23:54I really hope I'm still here.
0:23:54 > 0:23:56I want to be here.
0:23:57 > 0:24:00JOHN: I had real high hope for Margaret.
0:24:00 > 0:24:02Chicken was cooked, sauce was good.
0:24:02 > 0:24:04But it was all a bit dry.
0:24:05 > 0:24:08I would be elated if they turned around and said,
0:24:08 > 0:24:11"We're going to give you another chance."
0:24:11 > 0:24:14Big promise from Bethan. But the delivery?
0:24:14 > 0:24:17Soggy pastry, the meringue not cooked enough,
0:24:17 > 0:24:21the sauce looking as though somebody may have sneezed over it.
0:24:21 > 0:24:24I've got this far, to have that chance taken away
0:24:24 > 0:24:27would just be so disappointing.
0:24:27 > 0:24:29- Sai cooked us a pork chop. - Decent dauphinoise.
0:24:29 > 0:24:34But if you're going to do pork chop, potato and cabbage,
0:24:34 > 0:24:37it's got to be really good, John.
0:24:38 > 0:24:42If I went home, I'd feel like I hadn't been able to show my flair.
0:24:43 > 0:24:46The room is completely divided, with the very, very good,
0:24:46 > 0:24:49and the people who made lots of mistakes.
0:25:04 > 0:25:06Two of you are going to leave us.
0:25:11 > 0:25:13Jay...
0:25:15 > 0:25:17..Andrew...
0:25:20 > 0:25:22..congratulations. You're staying with us.
0:25:23 > 0:25:26Your food today was simply fantastic.
0:25:26 > 0:25:28Ian...
0:25:31 > 0:25:32..Jonathan...
0:25:33 > 0:25:35..you're staying in.
0:25:35 > 0:25:37We like the taste of your food.
0:25:39 > 0:25:42So that leaves me, really, with you four.
0:25:42 > 0:25:43Margaret...
0:25:46 > 0:25:47..Sai...
0:25:50 > 0:25:51..Lee...
0:25:53 > 0:25:56..and Bethan.
0:25:58 > 0:26:00The first person leaving us...
0:26:04 > 0:26:07..is Bethan. Thank you.
0:26:15 > 0:26:17The second person leaving us...
0:26:22 > 0:26:23..is Sai.
0:26:33 > 0:26:35Well done, guys.
0:26:36 > 0:26:39But we expect you to step it up.
0:26:39 > 0:26:42Which is why we are now sending you
0:26:42 > 0:26:45to do a service in a professional kitchen.
0:26:45 > 0:26:47Get away!
0:26:47 > 0:26:49It's tough. It's hot. It's busy.
0:26:50 > 0:26:54You've got to look, you've got to learn, you've got to focus.
0:26:54 > 0:26:56You've got to take on all the lessons.
0:27:11 > 0:27:14Jay, Ian and Jonathan are being sent to cook Indian cuisine
0:27:14 > 0:27:19at La Porte Des Indes, under executive chef, Mehernosh Mody.
0:27:19 > 0:27:23Nothing moves out of that kitchen unless it's perfect.
0:27:23 > 0:27:26You make a mess twice, I move over and I do it myself. That's it.
0:27:29 > 0:27:34Jay's in charge of the tandoori seafood dish, with salmon,
0:27:34 > 0:27:36prawns and scallops.
0:27:37 > 0:27:40To get started with the fish, you go with the prawns,
0:27:40 > 0:27:43and you go with the scallop.
0:27:43 > 0:27:47Jay's got one of the most difficult parts of the three of them today.
0:27:47 > 0:27:50Tandoori takes years and years of skill.
0:27:50 > 0:27:53I really want to be pushed, so I'm really looking forward
0:27:53 > 0:27:55to a fast and furious service.
0:27:55 > 0:28:00Jonathan's responsible for tamarind duck, with spiced rice.
0:28:00 > 0:28:04We like to serve the duck absolutely nice and pink and rosy.
0:28:04 > 0:28:08Timing's going to be difficult, just making sure it's all ready together.
0:28:08 > 0:28:10I'm going to try and get on top of that.
0:28:10 > 0:28:15Ian's cooking Karaikal beef stir fry with spiced potatoes.
0:28:18 > 0:28:19How simple does that look?
0:28:19 > 0:28:22But it's not, is it?
0:28:23 > 0:28:26Further south, Andrew, Margaret
0:28:26 > 0:28:30and Lee are en route to London's Bankside.
0:28:30 > 0:28:32I am really worried about, if I have a popular dish,
0:28:32 > 0:28:36that it all goes a bit mental, if you like.
0:28:40 > 0:28:43They'll be cooking at the Swan At The Globe,
0:28:43 > 0:28:46a restaurant serving traditional English dishes
0:28:46 > 0:28:49designed by executive chef, Kieren Steinborn.
0:28:49 > 0:28:50The standards are high
0:28:50 > 0:28:54because the clientele that come here know what they're getting.
0:28:54 > 0:28:57So I can't let anything go out of that kitchen that isn't up to scratch.
0:28:57 > 0:29:00Andrew's cooking grilled mackerel,
0:29:00 > 0:29:02with runner beans, radish
0:29:02 > 0:29:04and a tomato and herb sauce.
0:29:04 > 0:29:07Probably give it a minute on the stove,
0:29:07 > 0:29:09and another minute and half under the grill.
0:29:09 > 0:29:13- ANDREW:- I can't believe how quickly he cooked it! I hope I can do that.
0:29:13 > 0:29:17Margaret's dish is roast pork chop, with braised cabbage and bacon,
0:29:17 > 0:29:20and an apple and mustard sauce.
0:29:20 > 0:29:22- Two minutes now, like that. - Yep.
0:29:22 > 0:29:23Flip it over.
0:29:23 > 0:29:25Once it goes over, 30 seconds.
0:29:25 > 0:29:28In the oven. Four to five minutes.
0:29:28 > 0:29:33So I expect the pork to be medium. Not medium-rare, not medium-well.
0:29:34 > 0:29:37Lee's making roast chicken with pearl barley risotto
0:29:37 > 0:29:39and a chicken sauce.
0:29:39 > 0:29:42You can't take the bird out unless you know it's cooked.
0:29:42 > 0:29:45Cos once you take off the bone, if it's raw, there's no going back.
0:29:46 > 0:29:49- Stressed, cool?- Cool.- Fantastic.
0:29:53 > 0:29:55It's midday, and both restaurants are filling up.
0:29:57 > 0:29:59The calm before the storm.
0:30:00 > 0:30:03All ears, and keep listening on as you're going.
0:30:05 > 0:30:07I'm worrying that I haven't got everything ready.
0:30:12 > 0:30:15- Everything ready out there? - Yes, chef.
0:30:16 > 0:30:18On order, one chicken, one pork.
0:30:18 > 0:30:21- Yes, chef. - Yes, chef.
0:30:21 > 0:30:25Lee's first to face the heat with orders for his chicken.
0:30:29 > 0:30:31Let's go with the chicken, up the top, here.
0:30:35 > 0:30:38No wetter on that risotto. That's as wet as you want to get it.
0:30:40 > 0:30:42It's hot, it's quick, it's fast-paced.
0:30:42 > 0:30:44It's everything I expected it to be.
0:30:48 > 0:30:50On order, two pork chop.
0:30:50 > 0:30:52Yes, chef. Two more?
0:30:53 > 0:30:55Oil, oil, oil.
0:30:55 > 0:30:57Yes.
0:30:57 > 0:31:00Margaret, in one minute you can start dressing your pork chop
0:31:00 > 0:31:02on a vintage plate.
0:31:02 > 0:31:04Yes, chef.
0:31:12 > 0:31:14- Oh, dear.- Service!- Yes, chef.
0:31:14 > 0:31:16Hang on, hang on, hang on. Right.
0:31:16 > 0:31:19That pork isn't cooked.
0:31:19 > 0:31:24Get it back in the pan, get your garnish off the plate, start again.
0:31:24 > 0:31:26It's a bit overwhelming.
0:31:26 > 0:31:28So I'm now lagging behind.
0:31:30 > 0:31:33Three ratatouille, one salmon,
0:31:33 > 0:31:34and a mackerel.
0:31:36 > 0:31:38Right, give me a time on that, Andrew.
0:31:38 > 0:31:39- Two minutes.- Two minutes?
0:31:41 > 0:31:43Er, what's next?
0:31:49 > 0:31:50Right, give me the ratatouille up.
0:31:50 > 0:31:52Get that out of there, it's overcooking.
0:31:52 > 0:31:55Your garnish should be on your plate by now, yeah?
0:31:58 > 0:32:03Go on the mackerel. I've burnt the skin, I've burnt the skin.
0:32:03 > 0:32:04- Eh?- I've burnt the skin.
0:32:04 > 0:32:06Bring me the fish up the top, here.
0:32:09 > 0:32:11Lovely. Very nice.
0:32:11 > 0:32:12Service!
0:32:12 > 0:32:15I thought I'd burnt the mackerel, but he said it was lovely, so...
0:32:15 > 0:32:17I'll try and do that again.
0:32:23 > 0:32:27In central London, the restaurant's also full at La Porte Des Indes.
0:32:27 > 0:32:30One more duck on order for the main course.
0:32:41 > 0:32:45You shouldn't have dished out the rice then, that's going to get cold.
0:32:45 > 0:32:48Come on, come on, Jonathan, you've got to move fast, now.
0:32:48 > 0:32:50Dish out the sauce and put it out, straight.
0:33:00 > 0:33:02Jonathan.
0:33:02 > 0:33:03When you do the sauce,
0:33:03 > 0:33:05because there will always be
0:33:05 > 0:33:07some of the duck fat surfacing out of the stock,
0:33:07 > 0:33:10just give it a little bit of a stir, and do that. OK?
0:33:12 > 0:33:15Sauce was a bit, hadn't quite mixed it properly the first time,
0:33:15 > 0:33:16but I've got it now, so...
0:33:16 > 0:33:20One more duck, one more beef on order. Time yourself with...
0:33:20 > 0:33:22With the duck?
0:33:26 > 0:33:30Everything's last minute. It's all got to be cooked extremely quickly.
0:33:37 > 0:33:40Two chilli beef, chef.
0:33:40 > 0:33:43I didn't ask for pick-up. It has to come with that.
0:33:43 > 0:33:46- Oh. You not ready? - He's not ready with that.
0:33:52 > 0:33:56Over on the tandoor, Jay's juggling multiple orders
0:33:56 > 0:33:57for his seafood dish.
0:33:57 > 0:34:02I've got four seafood grills that have just come into order for main course.
0:34:02 > 0:34:04Tandoori oven's a killer. Absolute killer.
0:34:07 > 0:34:09HE GROANS
0:34:09 > 0:34:11No!
0:34:19 > 0:34:20Two seafood up, chef.
0:34:22 > 0:34:26Jay. Do you have another piece of salmon?
0:34:26 > 0:34:28This one's pretty much flaked out.
0:34:30 > 0:34:33It's a nightmare, it's just breaking.
0:34:33 > 0:34:36If I put it long, it holds the meat better together.
0:34:36 > 0:34:39- Then you'll have less breakages. - Yes, chef.
0:34:45 > 0:34:47Jay, you've got to move it.
0:34:53 > 0:34:56OK, that's much better. Much better than the other one.
0:35:06 > 0:35:10Back at The Swan, service is just as hectic.
0:35:11 > 0:35:13Right, three mackerel away, then.
0:35:18 > 0:35:20Four pork chops on order, two away.
0:35:20 > 0:35:22And I need one of them yesterday.
0:35:25 > 0:35:29- How long for the pork? - I'm not sure, chef.- Well, check.
0:35:32 > 0:35:36- Chef, I need some help. I've lost the plot.- Jose?- Yes, chef.
0:35:36 > 0:35:38Come on to the passing, please.
0:35:45 > 0:35:47Get that out. Give it a minute. Dress it.
0:35:54 > 0:35:57- Let's have that pork. I need it now.- Yes, chef.
0:36:01 > 0:36:03That's not the one I just cooked, is it?
0:36:04 > 0:36:06- This one? - It's not the one I had.
0:36:06 > 0:36:09That's the one I just took out of the pan. That's raw.
0:36:09 > 0:36:10Get it back in the oven.
0:36:10 > 0:36:13I'll get there. I'll get there. I won't give up.
0:36:15 > 0:36:17- Right, Lee, you've seven chickens. - Seven chickens.
0:36:17 > 0:36:20You should have seven on order. One away now.
0:36:20 > 0:36:22- So, is that the chicken?- Yes, chef.
0:36:24 > 0:36:28As service draws to a close, Lee continues to impress.
0:36:28 > 0:36:30Spot on.
0:36:30 > 0:36:31Thank you, chef.
0:36:34 > 0:36:36Got the chicken out and nothing's come back
0:36:36 > 0:36:39so I'm going to take that as a thumbs-up. Plus.
0:36:41 > 0:36:44All the orders came so quickly and that completely threw me,
0:36:44 > 0:36:46really hard work, really hard work.
0:36:47 > 0:36:51This experience is just an amazing buzz and I'm still on a high.
0:36:51 > 0:36:52I just love the adrenaline of it.
0:36:53 > 0:36:57It ain't no walk in the park, mate. It really isn't.
0:36:57 > 0:36:58No dish has come back so that's good.
0:36:58 > 0:37:02I've learnt a great respect for the guys that work in these kitchens.
0:37:02 > 0:37:04You've got to be together.
0:37:05 > 0:37:07Fantastic. If this is a taste of things to come,
0:37:07 > 0:37:09I want to be here till the end.
0:37:40 > 0:37:42We only have three MasterChef aprons.
0:37:44 > 0:37:46This is where it counts. Your own food.
0:37:48 > 0:37:51One hour and ten minutes.
0:37:51 > 0:37:52Let's cook.
0:37:59 > 0:38:02We know the benchmark, we know the standard,
0:38:02 > 0:38:05we know what they've got to do to make it through.
0:38:05 > 0:38:07What will not make it through is safe.
0:38:13 > 0:38:18To be given a MasterChef apron today would just be so exciting.
0:38:20 > 0:38:21I really want it.
0:38:24 > 0:38:27Margaret, what are you going to cook for us?
0:38:27 > 0:38:30It's a plum frangipane tart with a rose and vanilla ice cream.
0:38:30 > 0:38:33Why are you doing us a dessert today?
0:38:33 > 0:38:36I've not had a great start. I've got it all to play for.
0:38:36 > 0:38:38This is a lovely dish and I want to impress you.
0:38:42 > 0:38:46Plum and frangipane tart. And a rose-flavoured ice cream.
0:38:46 > 0:38:49John, right now, I'm in love with her.
0:38:55 > 0:38:58I think, if I get it right, this dish is good.
0:38:58 > 0:39:00And I think it's got a bit of wow factor in it.
0:39:04 > 0:39:07- Jonathan, what are you going to cook for us?- It's pigeon en croute.
0:39:07 > 0:39:09Pigeon en croute, so pigeon wrapped in pastry
0:39:09 > 0:39:11in one hour and ten minutes.
0:39:11 > 0:39:14I figured, given that the pastry is so integral to the dish,
0:39:14 > 0:39:15I had to give it a go and make it myself.
0:39:15 > 0:39:19That's impressive. Do you feel like you've got a lot to prove?
0:39:19 > 0:39:22Yeah, I feel like I dodged a bullet last time, definitely.
0:39:22 > 0:39:23And I'm hoping to improve today.
0:39:27 > 0:39:30I've got to say, I am really excited.
0:39:30 > 0:39:32As long as that pigeon is lovely and pink inside
0:39:32 > 0:39:34and that puff pastry crisp on the outside.
0:39:34 > 0:39:37He's given himself a lot of work to do.
0:39:44 > 0:39:46This competition now means everything.
0:39:46 > 0:39:49It's taken over my life and I hope that I can handle the pressure.
0:39:51 > 0:39:55Ian, when you started cooking, you had two lobsters, a watermelon,
0:39:55 > 0:39:57a cantaloupe, some squid.
0:39:57 > 0:40:03- What are you making?- Lobster salad. - Lobster salad from all that?- Yes.
0:40:03 > 0:40:08And some tempura squid, some cantaloupe and basil caviar.
0:40:08 > 0:40:10Little balls of basil and melon, how do you make that?
0:40:10 > 0:40:14- It's an alginate mix.- Have you made these little balls before?
0:40:14 > 0:40:16Not as often as I would have liked to.
0:40:20 > 0:40:24Watermelon, lobster and basil with cantaloupe. Wow.
0:40:24 > 0:40:28Sounds like the fishmonger's crashed into the fruit and veg shop.
0:40:32 > 0:40:3620 minutes gone already. 20 minutes gone.
0:40:46 > 0:40:50There's a lot of pressure today. You have to be in the top two or three to be safe.
0:40:54 > 0:40:57Andrew, what are you going to cook for us?
0:40:57 > 0:40:59I'm cooking stuffed saddle of rabbit.
0:40:59 > 0:41:03I'm doing that with crispy polenta, butternut squash puree and a leek and lovage fondue.
0:41:03 > 0:41:05Cos of the success of your last dish,
0:41:05 > 0:41:07have you given yourself a tough act to follow?
0:41:07 > 0:41:10I have but I want to keep that standard up.
0:41:10 > 0:41:13I want to show you that I can really cook and it wasn't a one-off.
0:41:16 > 0:41:19There are so many processes, so much to do but I'm excited,
0:41:19 > 0:41:22- I'm really excited. - This could be very good.
0:41:30 > 0:41:3235 minutes gone.
0:41:33 > 0:41:35You're halfway.
0:41:39 > 0:41:41I'm not thinking about anything going wrong.
0:41:41 > 0:41:45Because you start thinking about things going wrong and they do.
0:41:47 > 0:41:50Tell us what you're making today.
0:41:50 > 0:41:53I'm doing pan-fried duck breast with celeriac and shallot puree,
0:41:53 > 0:41:57some broad beans, baby carrots and a red wine and redcurrant jus.
0:41:57 > 0:42:00It should come together as a well-rounded dish.
0:42:00 > 0:42:01You enjoying this?
0:42:01 > 0:42:05After the tandoori, you can put me in anything.
0:42:05 > 0:42:07It's got to be right on the money.
0:42:07 > 0:42:11I'm going to give it my best shot for you, boys. You know, I'll try my best.
0:42:11 > 0:42:13I'll try my best, that's all I can do.
0:42:15 > 0:42:21Classic dishes are beautiful dishes, John, but only if they are executed to perfection.
0:42:23 > 0:42:25Last 15 minutes, please.
0:42:32 > 0:42:35Being here kind of really makes you realise how much it means
0:42:35 > 0:42:40cos the thought of going out today would be truly, truly devastating.
0:42:44 > 0:42:46Lee, tell me your dish.
0:42:46 > 0:42:50Pan-roasted loin of venison, red onion puree, celeriac fondant,
0:42:50 > 0:42:52spinach and a chocolate and stout sauce.
0:42:52 > 0:42:55I've tried and tested this, I think I've got it.
0:42:55 > 0:43:01- You're fighting for this, aren't you? - I can't remember the last time I've fought for anything this bad.
0:43:02 > 0:43:05Lee's got some interesting flavours with his venison.
0:43:05 > 0:43:08He's still being slightly unusual but, thankfully,
0:43:08 > 0:43:11not a single orange in sight.
0:43:15 > 0:43:17Three minutes left.
0:43:26 > 0:43:2860 seconds.
0:43:38 > 0:43:40Right, that's it.
0:43:40 > 0:43:42Stop.
0:44:08 > 0:44:11Ian's made lobster salad with roast watermelon,
0:44:11 > 0:44:15tempura squid and basil and cantaloupe caviar.
0:44:26 > 0:44:29Very nicely cooked lobster.
0:44:29 > 0:44:31And I love that with the sweetened watermelon.
0:44:31 > 0:44:35- This, I do really enjoy, however... - Oh.
0:44:35 > 0:44:40- ..I feel, tempura, lettuce, melon and lobster is too much.- Right.
0:44:40 > 0:44:43- For the poor lobster. - For me, a very daring dish.
0:44:43 > 0:44:48Your lobster is cooked beautifully but not quite balanced properly.
0:44:48 > 0:44:53The herb spherification hasn't worked, which is a shame.
0:44:53 > 0:44:56I've not done myself justice again.
0:44:56 > 0:45:00I'll be really upset if I don't make it through today.
0:45:08 > 0:45:11Andrew's made sweetcorn-stuffed saddle of rabbit
0:45:11 > 0:45:14on a bed of leek and lovage fondue with polenta cakes
0:45:14 > 0:45:18and butternut-squash puree with cobnuts.
0:45:30 > 0:45:33Rabbit's cooked really well. Still wonderfully moist.
0:45:33 > 0:45:35And the sweetness of the butternut squash puree
0:45:35 > 0:45:36is also lovely.
0:45:37 > 0:45:40The rabbit is lovely and tender, the way it's been poached
0:45:40 > 0:45:42and your filling, the sweetcorn, delicious.
0:45:42 > 0:45:44But the leek is, like, boom!
0:45:47 > 0:45:50The leeks are overpowering everything else which makes me sad.
0:45:58 > 0:45:59I'm feeling nervous.
0:45:59 > 0:46:03Because to go out on a really small error would be so disappointing.
0:46:12 > 0:46:14Margaret's cooked a plum and frangipane tart
0:46:14 > 0:46:18and a vanilla and rosewater ice cream with plum syrup.
0:46:26 > 0:46:29Lovely, nutty, marzipan-like frangipane.
0:46:31 > 0:46:34Light, sticky and sweet.
0:46:34 > 0:46:37However, we need to be stronger with this rosewater.
0:46:37 > 0:46:40- We need to be strong with the plum.- Right.
0:46:43 > 0:46:45He's left me some, thankfully.
0:46:52 > 0:46:55It feels as though you've just held back a little bit
0:46:55 > 0:46:59cos you've been a bit nervous. And it tastes like that.
0:47:00 > 0:47:05In hindsight, I didn't push myself enough.
0:47:05 > 0:47:07I have to wow them and I'm not sure that I did.
0:47:15 > 0:47:19Lee's cooked loin of venison on a bed of sweet and sour red onion
0:47:19 > 0:47:24with celeriac fondant, spinach and a chocolate and stout sauce.
0:47:33 > 0:47:37Your venison is cooked really well and still lovely and pink.
0:47:37 > 0:47:38The woodiness of your celeriac,
0:47:38 > 0:47:42the bitterness of your sauce is really good.
0:47:44 > 0:47:46But the sweetness of that red onion puree
0:47:46 > 0:47:49is knocking away any flavour of venison at all.
0:47:51 > 0:47:54My mate's absolutely right, it's too powerful for the venison.
0:47:58 > 0:48:00The flavours are getting there, it's just, you know,
0:48:00 > 0:48:03a couple of little things here and there just let me down.
0:48:03 > 0:48:05I don't want to go home.
0:48:16 > 0:48:21Jay's made pan-fried duck breast with thyme, celeriac cream puree,
0:48:21 > 0:48:26baby carrots, broad beans and a red wine and redcurrant jus.
0:48:34 > 0:48:38I get earthy sweetness from the celeriac,
0:48:38 > 0:48:42slight hint of bitterness from your sauce,
0:48:42 > 0:48:45very moist, very sweet, very lovely duck
0:48:45 > 0:48:48with a hint of thyme. All without fault.
0:49:03 > 0:49:05It works.
0:49:09 > 0:49:12Maybe I've got a good chance. Who knows?
0:49:13 > 0:49:14Well, them two do.
0:49:23 > 0:49:25Finally, it's Jonathan.
0:49:25 > 0:49:29He's serving pigeon en croute with confit pigeon leg,
0:49:29 > 0:49:32fondant potato and celeriac puree.
0:49:34 > 0:49:37For the first time in the history of amateur MasterChef,
0:49:37 > 0:49:40somebody has made puff pastry, all within one hour and ten minutes.
0:49:40 > 0:49:42So, you've made history, well done.
0:49:52 > 0:49:55Your potato fondant's not cooked.
0:49:55 > 0:49:57And, in a way, because of the way the dish is,
0:49:57 > 0:49:59you didn't even need to serve it. It's a shame you did.
0:49:59 > 0:50:02Cos it's detracting from the absolute beauty of the rest of it.
0:50:02 > 0:50:08Love, love, love that brilliant, smoky, rich flavour
0:50:08 > 0:50:10that comes from your pigeon Wellington. Love it.
0:50:22 > 0:50:24Really, really good cooking.
0:50:24 > 0:50:28But how does the man who makes the beautiful pigeon en croute
0:50:28 > 0:50:30serve a raw potato fondant?
0:50:30 > 0:50:34I-I honestly don't know. I thought it was cooked.
0:50:34 > 0:50:37Er, I've just made a schoolboy error, basically.
0:50:37 > 0:50:40Well, mate, schoolboy error could send you out the competition.
0:50:50 > 0:50:52We have now got to make a tough decision
0:50:52 > 0:50:57because, in this the room today, there are no absolutes.
0:50:57 > 0:51:00We only have a few places left in the competition.
0:51:00 > 0:51:01Thanks very much.
0:51:15 > 0:51:17That was a good day. Really good day.
0:51:17 > 0:51:22With some seriously skilful cooking. But mistakes.
0:51:22 > 0:51:25- Now, we need to make the decision. - Oh.- Take the best cooks with us.
0:51:25 > 0:51:28Those who we don't think can make it go home.
0:51:28 > 0:51:30Jay had a great idea.
0:51:30 > 0:51:35A classic dish, roast duck breast, redcurrant, red wine sauce.
0:51:35 > 0:51:39I thought it was tender and juicy and the seasoning was very good.
0:51:39 > 0:51:44Andrew is, in my mind, a cook with extraordinary knowledge
0:51:44 > 0:51:47and a very clever touch.
0:51:47 > 0:51:52The rabbit was perfectly moist and we had a really lovely puree.
0:51:52 > 0:51:53You like Jay and Andrew.
0:51:53 > 0:51:57Then we are left now with Ian, Lee,
0:51:57 > 0:51:58Jonathan and Margaret.
0:52:00 > 0:52:05I see a lot to admire in Ian. The perfect cooking of the lobster.
0:52:05 > 0:52:08But then, you couldn't taste the squid,
0:52:08 > 0:52:11the whole dish just had so much thrown at it in his want to impress.
0:52:11 > 0:52:16I don't want to go home now. More than anything else I want to stop in that competition.
0:52:17 > 0:52:21Jonathan cooked a wonderful pigeon en croute.
0:52:21 > 0:52:23And a potato as hard as a house brick.
0:52:23 > 0:52:28- I think Jonathan's a class act. - Right.- But, at the same time, he's making silly mistakes.
0:52:28 > 0:52:32If you go home cos you made a really basic error,
0:52:32 > 0:52:34then you just feel like a numpty.
0:52:35 > 0:52:40I've enjoyed watching Lee develop and the textures of his dish, I thought, were beautiful.
0:52:40 > 0:52:43Big, strong flavours. But the venison couldn't hold up.
0:52:45 > 0:52:49I can't find the words to express just how much I want to be,
0:52:49 > 0:52:50you know, in the next round.
0:52:50 > 0:52:56The skill involved in what Margaret did today, I thought, was fantastic.
0:52:56 > 0:53:00The frangipane, perfect. Great ice cream, beautiful syrup.
0:53:00 > 0:53:04But the whole thing, unfortunately, was just a bit... HE SIGHS
0:53:06 > 0:53:08Being a little bit cowardly today
0:53:08 > 0:53:11may have cost me that apron which is a real shame.
0:53:13 > 0:53:16Who lines up with the contestants we've already put through?
0:53:18 > 0:53:21In my opinion, there are only three cooks in here
0:53:21 > 0:53:23who are up to the same standard as those nine.
0:53:41 > 0:53:47We believe that three of you have what it takes to join these other extraordinary cooks.
0:53:55 > 0:53:58Andrew...
0:53:58 > 0:54:00Jay...
0:54:02 > 0:54:05..you are staying in the competition. Well done.
0:54:13 > 0:54:15The first person leaving us...
0:54:21 > 0:54:23..is Ian. Sorry.
0:54:29 > 0:54:33I came here to win. And I've not even got an apron.
0:54:33 > 0:54:35So, it's a little bit disappointing
0:54:35 > 0:54:39and it's possibly time to look down other avenues.
0:54:43 > 0:54:46The second person to leave us...
0:54:51 > 0:54:54- ..is Margaret.- Thank you.
0:54:59 > 0:55:03The standard already is probably higher than I could achieve.
0:55:04 > 0:55:07So, it's appropriate that I go.
0:55:12 > 0:55:14There is just one MasterChef apron left.
0:55:18 > 0:55:21The third person leaving us...
0:55:32 > 0:55:34..is Lee.
0:55:34 > 0:55:35I'm sorry, mate.
0:55:47 > 0:55:49I'm feeling pretty mortified.
0:55:52 > 0:55:55Obviously, I didn't get what I wanted out of this.
0:55:55 > 0:55:58So, it's kind of back to the drawing board
0:55:58 > 0:56:02but I don't think this is the end.
0:56:06 > 0:56:08Congratulations, guys.
0:56:16 > 0:56:18I'm excited. It's going to be an awesome adventure.
0:56:21 > 0:56:25I'd love to go wild, this moment in time but I've got to keep my feet on the floor.
0:56:28 > 0:56:32I'm absolutely elated. I can't really put it into words,
0:56:32 > 0:56:34what it means. It just means so much.
0:56:47 > 0:56:50You are our talented dozen. Well done. Well done.
0:56:51 > 0:56:55This is going to be one exciting competition.
0:57:02 > 0:57:05The best 12 amateurs have been selected.
0:57:08 > 0:57:11Next week, they face each other for the first time.
0:57:12 > 0:57:15Cooking for their toughest audience yet.
0:57:15 > 0:57:16Are we ready for showtime?
0:57:19 > 0:57:21That's about to be their baptism of fire.
0:57:25 > 0:57:29It would be terrifying cooking for this crowd. Really, really terrifying.
0:57:30 > 0:57:33I need somewhere else to plate.
0:57:33 > 0:57:35Disaster.
0:57:35 > 0:57:37- Come on, Jonathan.- Coming, chef.
0:57:38 > 0:57:40So is Christmas, son. Let's go.
0:57:44 > 0:57:47If this goes well, I should be full up with fantastic food
0:57:47 > 0:57:49and you should be close to a near-death experience.
0:57:49 > 0:57:51Thank you very much.
0:57:52 > 0:57:54This is exquisite.
0:57:56 > 0:57:58It's like tasting a mouth of fresh sea.
0:58:00 > 0:58:02- It's my kind of food. - Where's the sauce?
0:58:02 > 0:58:06Is there somebody out there with a jug of sauce under their bench?
0:58:06 > 0:58:07Criminal.
0:58:18 > 0:58:22Subtitles by Red Bee Media Ltd
0:58:22 > 0:58:25E-mail subtitling@bbc.co.uk