0:00:03 > 0:00:09'24 amateurs have fought to earn a MasterChef apron.
0:00:10 > 0:00:12'The best 12 have now made it through.
0:00:15 > 0:00:19'Tonight they face each other for the first time.'
0:00:19 > 0:00:21Are we ready for showtime?
0:00:21 > 0:00:26'And they will have to cook for their toughest audience yet.'
0:00:26 > 0:00:27Disaster!
0:00:27 > 0:00:30Are we really going to be able to serve this dessert?
0:00:30 > 0:00:33No, I can't give it to you. I'm sorry, I can't give it to you.
0:00:49 > 0:00:5212 really talented amateur cooks,
0:00:52 > 0:00:56and it's about to be their baptism of fire.
0:00:56 > 0:01:00Comes down from thousands of people, thousands,
0:01:00 > 0:01:01down to 12.
0:01:01 > 0:01:04And I'm one of them. What can you say about that?
0:01:04 > 0:01:07It's a lot more real now that, you know
0:01:07 > 0:01:10you've got an apron on,
0:01:10 > 0:01:12and they don't give those out for free.
0:01:14 > 0:01:20Now that I've got a taster of getting to a certain level,
0:01:20 > 0:01:23I just need to go all the way, now.
0:01:23 > 0:01:25Coming in this morning
0:01:25 > 0:01:28was just incredible thinking, "I'm going to work today."
0:01:31 > 0:01:34Today, nervous, very excited.
0:01:34 > 0:01:36Very proud to have this apron on.
0:01:36 > 0:01:38And long may it last.
0:01:41 > 0:01:44The competition is hotting up,
0:01:44 > 0:01:46I mean, it's do or die here, right now.
0:01:46 > 0:01:48Fantastic!
0:02:09 > 0:02:10Welcome.
0:02:10 > 0:02:13This is the first time we've had you 12 here together, cooking.
0:02:15 > 0:02:18And my mate Torode, as you can see, is dressed for business.
0:02:21 > 0:02:25Today, we are going to have a proper restaurant service,
0:02:25 > 0:02:28with John Torode calling the pass.
0:02:31 > 0:02:34I am going to be hosting the dinner.
0:02:37 > 0:02:41A dinner for some of the best talent MasterChef has ever produced.
0:02:43 > 0:02:46Seven amateur champions, three professional champions.
0:02:48 > 0:02:53Your job is to impress them, and they have been in your shoes.
0:02:54 > 0:02:56OK.
0:02:56 > 0:02:59Time for you to get dressed for business as well.
0:02:59 > 0:03:01Go and get your chef's whites on.
0:03:08 > 0:03:11I think we're going to have some really extraordinary food.
0:03:11 > 0:03:14They've just got to perform.
0:03:14 > 0:03:17If they don't, I might lose my rag.
0:03:19 > 0:03:22Really excited, but really nervous. I'm wondering
0:03:22 > 0:03:24if they're going to have any mercy on us,
0:03:24 > 0:03:27because they were once in our shoes. But I doubt it.
0:03:28 > 0:03:31I don't think there's any room for messing around.
0:03:31 > 0:03:34I mean, they'll be, like, serious. Like, Terminator-serious.
0:03:35 > 0:03:37Well, it's a bit different with John at the pass
0:03:37 > 0:03:40rather than somebody you've never met. That's...
0:03:40 > 0:03:41I think he's going to be scary.
0:03:43 > 0:03:45I think it's really exciting.
0:03:45 > 0:03:49If this goes well, I should be full up with fantastic food,
0:03:49 > 0:03:51and you should be close to a near-death experience.
0:03:51 > 0:03:52Thank you very much!
0:03:52 > 0:03:55You're full, and I'm about to have a nervous breakdown.
0:03:57 > 0:04:00Thanks!
0:04:12 > 0:04:13This is it.
0:04:13 > 0:04:18You will have one hour and 30 minutes to prepare your dish.
0:04:18 > 0:04:20And then once I call the order,
0:04:20 > 0:04:26you'll have 30 minutes to get the food onto that pass.
0:04:26 > 0:04:30It's got to be on time, and it's got to be impressive.
0:04:30 > 0:04:35Because at the end of this, two of you will be leaving us.
0:04:39 > 0:04:41Ladies and gentlemen, let's cook.
0:04:53 > 0:04:56The 12 contestants were each asked to design a dish
0:04:56 > 0:04:59for today's three-course menu.
0:05:01 > 0:05:04The four starters are being made by Jonathan,
0:05:04 > 0:05:06Jay,
0:05:06 > 0:05:08Eamonn and Aki.
0:05:10 > 0:05:12Where do you start with Aki?!
0:05:12 > 0:05:15She's studying for a PhD in quantum physics,
0:05:15 > 0:05:18she can't keep still, she's got so much energy
0:05:18 > 0:05:22she bounces around all over the place, but she does beautiful food.
0:05:24 > 0:05:28Every single cell in my body is dedicated to MasterChef, right now.
0:05:28 > 0:05:30I'm giving it my all.
0:05:34 > 0:05:37- Aki, a pile of beautiful lobsters. - Yes.- An expensive-looking dish.
0:05:37 > 0:05:38What are you cooking for us?
0:05:38 > 0:05:42- I'm doing a Japanese savoury custard with lobster.- Called?
0:05:42 > 0:05:44- Chawanmushi.- Chawanmushi.
0:05:44 > 0:05:47There's going to be chicken in it, fresh asparagus,
0:05:47 > 0:05:48shitake mushrooms,
0:05:48 > 0:05:51and it's all going to be concentrated because it's steamed,
0:05:51 > 0:05:53and none of the flavour's going to escape.
0:05:53 > 0:05:56- You're nervous today, Aki, aren't you?- I am a bit, yes.
0:05:56 > 0:05:58I've never cooked for so many people,
0:05:58 > 0:06:01so I'm a little bit on edge, yeah, but I'm really excited.
0:06:01 > 0:06:04- I can see the excitement, I can see the apprehension.- Yes!
0:06:04 > 0:06:07- It sounds delicious.- Thank you.
0:06:15 > 0:06:19Eamonn. He is delivering beautiful, big-bowl flavours.
0:06:19 > 0:06:21Luxurious food.
0:06:22 > 0:06:27To be pursuing a dream in your 40s I think's a wonderful thing.
0:06:28 > 0:06:32I think it's a great little lesson for me to teach my kids.
0:06:32 > 0:06:36My passion's this, and I wish I'd had this passion when I was 11.
0:06:39 > 0:06:41Eamonn, what's your dish?
0:06:41 > 0:06:44Oven-baked mackerel with a prosciutto net on the top,
0:06:44 > 0:06:46served with oyster cream.
0:06:46 > 0:06:47Explain the oyster cream to me.
0:06:47 > 0:06:50Shucked oysters, white wine vinegar, some cream,
0:06:50 > 0:06:52whizz them up, serve it cold.
0:06:52 > 0:06:55- You confident?- Very, yeah.- Are you?! - Yeah.- Good.
0:06:58 > 0:07:01Eamonn's mackerel dish, I really like the sound of.
0:07:01 > 0:07:05But then he's serving it with cold oyster cream.
0:07:05 > 0:07:07I don't know. I think it's dangerous.
0:07:13 > 0:07:15I definitely still feel like
0:07:15 > 0:07:19I've got something to prove, because I still haven't put up
0:07:19 > 0:07:21a perfect dish yet.
0:07:21 > 0:07:25The pigeon was good, they really liked that.
0:07:25 > 0:07:29But there was, you know, a semi-raw potato on the plate.
0:07:30 > 0:07:34Jonathan cannot afford silly mistakes like raw potatoes.
0:07:34 > 0:07:37Not today, not with the sort of guests we've got.
0:07:40 > 0:07:43- You have a woodland feast, by the looks of it.- Yup.
0:07:43 > 0:07:46What are you going to cook for us?
0:07:46 > 0:07:50Some mushroom ravioli, which'll have ceps and morels in it,
0:07:50 > 0:07:55with a cep puree, and chanterelles around the side.
0:07:55 > 0:07:56And what's that for?
0:07:56 > 0:07:59It comes with slices of roasted chicken breast, as well.
0:07:59 > 0:08:01This is hopefully a match made in heaven.
0:08:01 > 0:08:04And which part of your dish is not going to be cooked properly?
0:08:04 > 0:08:07I'm really hoping that it's all going to be cooked properly.
0:08:07 > 0:08:09- Good luck, Jonathan. - Thanks very much.
0:08:18 > 0:08:20Jay runs a security company in Southport.
0:08:20 > 0:08:22He does classic cooking
0:08:22 > 0:08:25with hardly ever a fault.
0:08:27 > 0:08:30MasterChef as an experience...
0:08:30 > 0:08:33You know, you go through everything from self-doubt,
0:08:33 > 0:08:36to being over the moon the next.
0:08:36 > 0:08:39It's a completely surreal thing.
0:08:39 > 0:08:43And I never thought you'd go through that many emotions in one day.
0:08:53 > 0:08:57Today, you are looking "undecidably" unsettled.
0:08:57 > 0:08:59What's happened?
0:08:59 > 0:09:01I've never took oysters out their shell.
0:09:01 > 0:09:03That's cos it's a scallop.
0:09:03 > 0:09:06Sorry, yeah. See what I mean? Nervous.
0:09:06 > 0:09:09What is the dish?
0:09:09 > 0:09:12It's scallops on parsnip cream puree,
0:09:12 > 0:09:14with pistachios and prosciutto on top.
0:09:14 > 0:09:17Are you going to be able to hold your nerve
0:09:17 > 0:09:21- so that you can get it on the plate, and it does look beautiful?- Yep.
0:09:21 > 0:09:25- Be confident, OK? - Yep. I'll, I'll be fine.
0:09:25 > 0:09:28- You'll have to be fine. Good luck. - Thank you. Appreciate that.
0:09:38 > 0:09:41The contestants all dream of one day joining
0:09:41 > 0:09:44the exclusive MasterChef hall of fame.
0:09:48 > 0:09:51This elite group will be dining here today.
0:09:55 > 0:09:59Since winning last year, Tim Anderson has worked
0:09:59 > 0:10:02at Michelin-starred restaurants The Fat Duck and Le Gavroche.
0:10:02 > 0:10:04At this point last year I was still really cocky,
0:10:04 > 0:10:07so I wasn't feeling the pressure that much.
0:10:07 > 0:10:09But looking back on it,
0:10:09 > 0:10:12I probably should've felt a bit more nervous than I did.
0:10:12 > 0:10:17Mat Follas and new mum Thomasina Miers
0:10:17 > 0:10:19are both still running successful restaurants.
0:10:19 > 0:10:23It'd be terrifying cooking for this crowd. Really, terrifying.
0:10:23 > 0:10:27We've all been through it, though, so I think there is that comradeship.
0:10:27 > 0:10:29We're not out to slay them alive. We're willing them to win.
0:10:29 > 0:10:31Having worked with Rick Stein,
0:10:31 > 0:10:35James Nathan is now setting up a catering business.
0:10:36 > 0:10:41Dhruv Baker is on track to open his own restaurant this year.
0:10:41 > 0:10:43Very different, very new, for a home cook
0:10:43 > 0:10:47to be thrust into virtually a professional environment. It's terrifying.
0:10:47 > 0:10:51Steven Wallis and Peter Bayless both continue to work
0:10:51 > 0:10:54as private chefs and food writers.
0:10:54 > 0:10:56To deliver great food in the MasterChef kitchen,
0:10:56 > 0:10:59you have to cook from the heart.
0:10:59 > 0:11:01It's an enormous challenge for them, today.
0:11:11 > 0:11:1345 minutes gone, guys.
0:11:13 > 0:11:1545 minutes gone.
0:11:20 > 0:11:23Charlie, Afsaneh,
0:11:23 > 0:11:28Tom and Shelina have each created a main course for the menu.
0:11:31 > 0:11:34Shelina from London has really impressed us with her Mauritian food
0:11:34 > 0:11:39And she's worked really hard to make her dishes look restaurant standard.
0:11:42 > 0:11:45I'm confident with this dish, and I think it reflects me as a cook,
0:11:45 > 0:11:47because it's got Mauritius in it, all the way through.
0:11:49 > 0:11:53I want them just to have a flavour of my island on a plate,
0:11:53 > 0:11:55just to see what it's like.
0:11:56 > 0:12:01Shelina, you are looking very concentrated and quite focused.
0:12:01 > 0:12:05- I am.- Good, I'm pleased. That gives me confidence.
0:12:05 > 0:12:09I'm shocked that I'm here, but it's an amazing blessing to be here,
0:12:09 > 0:12:11so I need to just make sure I get through.
0:12:11 > 0:12:13And your dish today is?
0:12:13 > 0:12:16It's kalia lamb, which is a Mauritian spiced lamb,
0:12:16 > 0:12:18bringing the spices into my food again,
0:12:18 > 0:12:22with a tamarind jus with some broad beans with cumin.
0:12:28 > 0:12:31Tom, our plasterer from Bradford, has really surprised me,
0:12:31 > 0:12:36cos that fella has got real skill and real creativity.
0:12:37 > 0:12:39I'd like to say that MasterChef
0:12:39 > 0:12:41hasn't affected relationships around me.
0:12:41 > 0:12:45And actually it hasn't cos I don't seem to have any at the moment.
0:12:45 > 0:12:48I've got a relationship with food, and that's about it.
0:12:52 > 0:12:55Uh, Tom. I thought you were making sandwiches for a moment.
0:12:55 > 0:12:59- Could if you wanted.- No, I don't want sandwiches, not at this stage of the competition.
0:12:59 > 0:13:01Nor do they. What are you going to cook for us?
0:13:01 > 0:13:06I'm doing a pan-roasted duck breast, a potato croquette infused with truffle oil,
0:13:06 > 0:13:08and a fig and port sauce.
0:13:08 > 0:13:10Tom, how's it feel?
0:13:10 > 0:13:12It's nerve-racking, obviously,
0:13:12 > 0:13:16knowing there's 12 very talented chefs in the next room that'll be trying my food.
0:13:16 > 0:13:21- Not all of them'll be trying it. - Well, those that pick the best thing on the menu will.
0:13:21 > 0:13:25Mmm! Tom, I like your confidence. It's good. It's good.
0:13:32 > 0:13:36Being on MasterChef has been really tough.
0:13:36 > 0:13:39Watching it on TV,
0:13:39 > 0:13:41it doesn't look that difficult.
0:13:41 > 0:13:42That's probably why I thought
0:13:42 > 0:13:44I'd have a crack at getting on the programme.
0:13:46 > 0:13:50Rich vanilla, a little bit of pear, venison,
0:13:50 > 0:13:52and the peppery, hot haggis.
0:13:52 > 0:13:54I'm struggling to like it all together.
0:13:57 > 0:13:58What are you doing for us?
0:13:58 > 0:14:01I'm doing a pan-fried Asian sea bass,
0:14:01 > 0:14:06oven roasted asparagus with some deep-fried baby squid.
0:14:06 > 0:14:11So, a main course dish with three different cooking techniques,
0:14:11 > 0:14:16all having to come together at exactly the same time,
0:14:16 > 0:14:18to go on a plate and get to that pass.
0:14:18 > 0:14:21It's risky, but I've taken risks so far.
0:14:21 > 0:14:23- Good luck, Charlie.- Thanks.
0:14:27 > 0:14:31Guys, you have just 25 minutes of preparation time left.
0:14:33 > 0:14:36Afsaneh is a mother of three grown-up boys,
0:14:36 > 0:14:40and we've really fallen in love with her food.
0:14:41 > 0:14:43Honestly? Delicious.
0:14:43 > 0:14:48I want to stay in this competition. It's for myself.
0:14:48 > 0:14:49And for my sons.
0:14:49 > 0:14:55They always told me, "Mum, if this is what you want to do, go for it."
0:14:58 > 0:15:03Afsaneh. Little birds, lots of herbs. What are you going to cook for us?
0:15:03 > 0:15:07I'm going to cook poussin served with herb rice,
0:15:07 > 0:15:10with saffron and lemon jus.
0:15:10 > 0:15:14- How much do you want to go through to the next round?- This is my life.
0:15:14 > 0:15:16For the rest of my life, I want to be cooking.
0:15:16 > 0:15:20- Yeah, but you can do that at home. - No, not the way I do it here,
0:15:20 > 0:15:22because I like to go in the professional kitchen.
0:15:22 > 0:15:25Because I cannot simply see myself doing anything else
0:15:25 > 0:15:28for the rest of my life. This is my life.
0:15:28 > 0:15:30- Good luck.- OK, thank you.
0:15:34 > 0:15:38The MasterChef title isn't just for amateur cooks.
0:15:38 > 0:15:40Also dining today
0:15:40 > 0:15:46are three of the outstanding professional MasterChef champions.
0:15:46 > 0:15:48I can remember cooking in the studio very well.
0:15:48 > 0:15:51It was one of the most nerve-racking experiences of my life.
0:15:51 > 0:15:53I don't think it ever leaves you.
0:15:53 > 0:15:56To win MasterChef, you've got to be exceptional,
0:15:56 > 0:15:57and push the boundaries a little bit.
0:15:57 > 0:15:59But above all, have that standard
0:15:59 > 0:16:02where you won't send anything unless you're completely happy with it.
0:16:02 > 0:16:06Big pressure, you didn't want to let people down, let yourself down.
0:16:06 > 0:16:09There's nothing worse than cooking for other chefs.
0:16:20 > 0:16:23Guys, 25 minutes before the atmosphere in this room
0:16:23 > 0:16:24changes completely...
0:16:26 > 0:16:28..and we hit service.
0:16:35 > 0:16:38Finally, the puddings are being cooked by Matthew,
0:16:38 > 0:16:40Emma,
0:16:40 > 0:16:44Andrew and Ashvy.
0:16:44 > 0:16:46Ashvy is a GP from London,
0:16:46 > 0:16:48and she's proved she can do big, bold flavours,
0:16:48 > 0:16:51and she can cook meat to absolute perfection.
0:16:53 > 0:16:57I absolutely do not like puddings.
0:16:57 > 0:17:00I've made three puddings in my life.
0:17:00 > 0:17:04They were for special occasions. I'm not a pudding person.
0:17:05 > 0:17:07- Ashvy.- Hello.
0:17:07 > 0:17:10Your dish that's going to blow their socks off today is?
0:17:10 > 0:17:15It's a fig tarte tatin, with a salted pine nut praline ice cream.
0:17:15 > 0:17:19That sounds interesting, quite delicious.
0:17:19 > 0:17:21What's the risk with that?
0:17:21 > 0:17:24The risk I've found when I've been cooking it,
0:17:24 > 0:17:27is that the figs release quite a lot of water. So it's been a little bit runny.
0:17:27 > 0:17:31But I'm hoping to combat it by making a little bit less caramel,
0:17:31 > 0:17:33and just trying to drain it off.
0:17:33 > 0:17:35- Good luck.- Thank you.
0:17:40 > 0:17:43Emma's food can be controversial.
0:17:43 > 0:17:46For me, it's all too sweet.
0:17:47 > 0:17:49Perfectly delightful.
0:17:51 > 0:17:54And she has had a struggle to keep her place.
0:17:54 > 0:17:58Last two again! I've got to sort that out.
0:17:58 > 0:17:59SHE LAUGHS
0:18:02 > 0:18:04What are you cooking for us?
0:18:04 > 0:18:06I'm cooking a chocolate cylinder filled with raspberries,
0:18:06 > 0:18:10and a raspberry and beetroot sorbet on chocolate crumbs.
0:18:10 > 0:18:14- So are you tempering your chocolate first?- Yes.- You got a thermometer?
0:18:14 > 0:18:16- No.- Have you ever tempered chocolate before?
0:18:16 > 0:18:19No, I just normally do it in a bain marie.
0:18:19 > 0:18:24- And what happens if the cylinders don't work?- And if the cylinders don't work. Em...
0:18:27 > 0:18:30They will work! They'll work.
0:18:35 > 0:18:37John's scary.
0:18:37 > 0:18:40He's a good scary, though.
0:18:40 > 0:18:45Yeah, but hopefully I won't get shouted at.
0:18:52 > 0:18:56Andrew. Huge amounts of processes, fantastic presentation.
0:18:58 > 0:19:01That man is half-human, half food library.
0:19:03 > 0:19:06Cooking for MasterChef winners is going to be tough,
0:19:06 > 0:19:09cos the on one hand they will be a little bit sympathetic
0:19:09 > 0:19:12to what we're going through, but they'll also be
0:19:12 > 0:19:14hyper-critical, cos they're a club now.
0:19:14 > 0:19:16And it's like you're cooking to enter their club.
0:19:19 > 0:19:22Andrew, what are you cooking for us?
0:19:22 > 0:19:26Poached pears with different spices. Chocolate sauce with cardamom through it.
0:19:26 > 0:19:29Coffee macaroons, praline.
0:19:30 > 0:19:34So, once again, we have lots of different things going on a plate.
0:19:34 > 0:19:35Hopefully I'll manage to balance it
0:19:35 > 0:19:39so nothing comes through too strongly, but it all goes nicely together.
0:19:39 > 0:19:42I'm going to ask you, from now on, that you stop using the word
0:19:42 > 0:19:43"hopefully."
0:19:43 > 0:19:45- OK.- OK?
0:19:45 > 0:19:48If you say "Yes, it's difficult, I understand", that's fine.
0:19:48 > 0:19:52- But "hopefully, fingers-crossed" cooking just doesn't work.- OK.
0:19:52 > 0:19:54I'm hopefully going to have some dessert today.
0:19:54 > 0:19:57You're DEFINITELY going to have some dessert from me.
0:19:57 > 0:19:59And it's going to look beautiful.
0:20:05 > 0:20:08I don't think I've put a plate in front of them
0:20:08 > 0:20:11that I've been, personally, fully happy with.
0:20:13 > 0:20:15It's time to show them that what they have seen in me
0:20:15 > 0:20:17is actually there,
0:20:17 > 0:20:20and that I was worth putting through.
0:20:26 > 0:20:28What are you going to cook for us, Matthew?
0:20:28 > 0:20:31It's a Black Forest gateau in a cup.
0:20:31 > 0:20:34Why have you chosen Black Forest gateau?
0:20:34 > 0:20:38It's one of my favourites. I haven't got a really sweet tooth,
0:20:38 > 0:20:40and I love the sourness, I love cherries.
0:20:40 > 0:20:43Try and sort of bring an old favourite of mine,
0:20:43 > 0:20:46and try and change it about, put my mark on it, and hopefully...
0:20:48 > 0:20:49..serve it.
0:21:01 > 0:21:04Three minutes of preparation time left, that is it.
0:21:20 > 0:21:24- Come on, come on, come on. Seriously. - Takes 20 minutes to cook. I've got 30 minutes.
0:21:24 > 0:21:25I know how long ravioli takes to make,
0:21:25 > 0:21:29but you've got to make 12 of those, fill them up, get yourself ready to go.
0:21:29 > 0:21:32- You've got three minutes of prep time left and that's it.- Chef.
0:21:37 > 0:21:43Completing the guest list are last year's finalists Tom Whitaker,
0:21:43 > 0:21:46James Perry, Jackie Kearney,
0:21:46 > 0:21:50Sara Danesin Medio, and Annie Assheton.
0:21:50 > 0:21:52I would imagine they're pretty nervous
0:21:52 > 0:21:56but hopefully just concentrating on the job at hand, at the moment.
0:21:56 > 0:21:59I remember being out there and thinking to myself
0:21:59 > 0:22:00"Why have I put myself through this?"
0:22:00 > 0:22:03Having John have a little shout at you, which was a bit,
0:22:03 > 0:22:06"Ooh, this is what it's like to be shouted at by a head chef!"
0:22:06 > 0:22:08It was quite exciting, really, wasn't it?
0:22:08 > 0:22:09SHE LAUGHS
0:22:11 > 0:22:15OK, you guys. The orders are about to come in, you are now on your own.
0:22:15 > 0:22:17I'm going to the pass.
0:22:28 > 0:22:31Hi, guys. Can I take your orders for starters?
0:22:31 > 0:22:34I'd like to start with the mackerel fillet, please.
0:22:34 > 0:22:36Could I have the ravioli, please?
0:22:36 > 0:22:38I'm going to have the chawanmushi,.
0:22:38 > 0:22:41Can I have the scallops, please,
0:22:41 > 0:22:43and can I have that without the prosciutto?
0:22:46 > 0:22:50Somage! First order. One mackerel, two ravioli, one scallop.
0:22:50 > 0:22:52The scallop, no ham.
0:22:55 > 0:23:00Second order! One mackerel, two mushi, one scallop, one ravioli.
0:23:02 > 0:23:04- COOKS:- Yes, chef!
0:23:07 > 0:23:10And Jonathan's still making ravioli.
0:23:14 > 0:23:17- How many have you got made? - Two.- Two?!- Yep.
0:23:17 > 0:23:19SHOUTS: Come on!
0:23:20 > 0:23:23You got water on for them, to cook them in?
0:23:23 > 0:23:25- Not yet, chef.- You mean "no." - No, chef.
0:23:25 > 0:23:29Come on, mate. Come on, come on. Get some water on, and then get the rest of that pasta done.
0:23:34 > 0:23:38The chawanmushi,, the first time I had it I really did not like it,
0:23:38 > 0:23:41I didn't like it at all. But it became an acquired taste for me.
0:23:41 > 0:23:43Now I absolutely love it.
0:23:43 > 0:23:47It can go wrong, it's easy to overcook, it's easy to split.
0:23:47 > 0:23:49So I think that'll be a good test of skill,
0:23:49 > 0:23:53and just something that, if it's good, I'll absolutely love it.
0:23:56 > 0:23:58- How long are they going to take? - 15 minutes.
0:23:58 > 0:24:03You've got 30 minutes before they hit the pass. So, 15 minutes to cook, 15 minutes to rest?
0:24:03 > 0:24:06They get REALLY hot, so it's fine, they need to cool down a bit.
0:24:06 > 0:24:09- Are you your sister today?- Sorry? - Ah, there you are, you're back!
0:24:09 > 0:24:11Back in the room, Aki. Nice to see you.
0:24:14 > 0:24:16- How many ravioli now, Jonathan. - Still two, chef.
0:24:16 > 0:24:18- Two?!- Yes, chef.
0:24:22 > 0:24:25I'm very intrigued by the oyster cream.
0:24:25 > 0:24:27Could go either way, I think.
0:24:27 > 0:24:32Something that'll either be very good, or perhaps not.
0:24:34 > 0:24:38Really curious to see scallops, pistachio and parsnip together on a plate.
0:24:38 > 0:24:41Hopefully that works.
0:24:43 > 0:24:46- Your first scallop dish, no ham.- Yep, got that.
0:24:46 > 0:24:48Will it work without ham?
0:24:48 > 0:24:50Personally, I don't think so.
0:24:50 > 0:24:52But if it's their choice, it's their choice.
0:24:52 > 0:24:54You've got to give them what they want.
0:24:54 > 0:24:56OK.
0:24:58 > 0:25:02One minute, the pass, please, the first table of starters.
0:25:09 > 0:25:11Are we ready for showtime?
0:25:11 > 0:25:12Yes, chef.
0:25:12 > 0:25:17OK, let's go, come on. On the pass. Come on, quick, let's go. Good, thank you very much.
0:25:18 > 0:25:20SHOUTS: Come on, Jonathan!
0:25:20 > 0:25:22Coming, chef!
0:25:22 > 0:25:25So is Christmas, son! Let's go.
0:25:33 > 0:25:35Oh!
0:25:35 > 0:25:38Oh, well done, you!
0:25:38 > 0:25:41Next table, two mushi, one scallop, one ravioli, one mackerel.
0:25:41 > 0:25:42- COOKS:- Chef!
0:25:42 > 0:25:44Three minutes the pass, please.
0:25:44 > 0:25:47Very nice, very nice.
0:26:03 > 0:26:06- Is that ravioli going to be ready, Jonathan?- Yes, Chef!
0:26:08 > 0:26:10Talk to me, tell the guys. Jonathan, how long?
0:26:10 > 0:26:11One minute, Chef!
0:26:11 > 0:26:15- Eamonn?- Ready in ten seconds, Chef. - Good.
0:26:15 > 0:26:18I want you to look at each other and bring your plates up together, please.
0:26:21 > 0:26:23OK.
0:26:23 > 0:26:26Back again. Next one, please. Quick, I need two. Quick, quick.
0:26:26 > 0:26:28Head of mackerel toward the customer, please, Chef.
0:26:28 > 0:26:32Thank you. Wow! That's a portion, isn't it?
0:26:32 > 0:26:33Crikey! Thank you, Jay.
0:26:35 > 0:26:36Thank you.
0:26:38 > 0:26:40Well done, guys. Good job.
0:26:40 > 0:26:42Thank you.
0:26:55 > 0:26:59This could be an interesting dining experience.
0:27:02 > 0:27:04JAY SHUDDERS
0:27:04 > 0:27:06LAUGHTER
0:27:08 > 0:27:12Is he not scarier, when he's calling out your orders, than usual?
0:27:12 > 0:27:14"How many ravioli, Jonathan? Two, Chef.
0:27:14 > 0:27:16"How many ravioli? Two, Chef."
0:27:16 > 0:27:18LAUGHTER
0:27:18 > 0:27:22Jonathan served up four orders of his
0:27:22 > 0:27:25Mushroom ravioli with cep puree crispy chicken skin,
0:27:25 > 0:27:27and roast chicken breast.
0:27:29 > 0:27:33These are people I've been impressed with when I've watched them,
0:27:33 > 0:27:37so, yeah, it would be good for them to like the food.
0:27:37 > 0:27:38Really good.
0:27:39 > 0:27:42I'm really, really impressed with the dish.
0:27:42 > 0:27:43The pasta is beautifully thin.
0:27:43 > 0:27:47There's a really rich, earthy flavour from those mushrooms.
0:27:47 > 0:27:49All in all, that's an excellent dish,
0:27:49 > 0:27:52and I'd actually happily pay my own money for that.
0:27:52 > 0:27:54The pasta is quite lovely.
0:27:54 > 0:27:56The chicken is very nicely made.
0:27:57 > 0:28:00Well done, for whoever's made it.
0:28:00 > 0:28:01Very nice.
0:28:01 > 0:28:04It's nicely seasoned, chicken breast is soft.
0:28:04 > 0:28:08Sweetness and strength coming from the cep, and beautiful pasta.
0:28:08 > 0:28:11That's a GOOD dish. That's a really good dish.
0:28:14 > 0:28:19Aki served the most starters, with six orders of chawanmushi,,
0:28:19 > 0:28:23which is a steamed custard with lobster and chicken,
0:28:23 > 0:28:26served with duck-stuffed shitake mushrooms.
0:28:28 > 0:28:29It's a traditional Japanese dish,
0:28:29 > 0:28:32so it represents everything about me!
0:28:32 > 0:28:35So I'd LOVE it if they liked my dish.
0:28:38 > 0:28:40Mmm! Wow!
0:28:42 > 0:28:44This is exquisite!
0:28:44 > 0:28:46It's funny, it's split a bit.
0:28:46 > 0:28:49I think it's gone a little bit overcooked
0:28:49 > 0:28:51because the egg is separated out from the dashi.
0:28:51 > 0:28:53But the texture is still really nice.
0:28:53 > 0:28:56It melts in the mouth, it's silky.
0:28:56 > 0:28:58It's my kind of food. I really like it.
0:28:58 > 0:29:00You've got a load of depth of flavour
0:29:00 > 0:29:02from all the little different elements,
0:29:02 > 0:29:04but also, you get bored of that flavour,
0:29:04 > 0:29:09and you've got lovely crispy mushroom here, with duck. Really enjoying it.
0:29:09 > 0:29:12Eamonn cooked five mackerel fillets,
0:29:12 > 0:29:15served with a fisherman's net of prosciutto,
0:29:15 > 0:29:17breadcrumbs to represent sand,
0:29:17 > 0:29:19rocket to look like seaweed,
0:29:19 > 0:29:21and a cold oyster cream.
0:29:22 > 0:29:26Raw oysters and cream. Yeah, it's a bit risky, isn't it?
0:29:26 > 0:29:28You don't go far in MasterChef by doing egg and chips.
0:29:30 > 0:29:33I really wasn't sure how an oyster cream would fit with already
0:29:33 > 0:29:37an oily fish, but actually the combination is really stunning.
0:29:37 > 0:29:41It's like tasting a mouth of fresh sea. It's really, really wonderful.
0:29:41 > 0:29:45The oyster cream is absolutely sensational.
0:29:45 > 0:29:47Really nicely cooked mackerel,
0:29:47 > 0:29:49and the ham around it is really crispy,
0:29:49 > 0:29:51and that's a very clever oyster sauce.
0:29:51 > 0:29:55Unfortunately, I don't like all three of them together.
0:29:57 > 0:29:59Jay has served four starters of
0:29:59 > 0:30:03scallops with pistachio parsnip cream
0:30:03 > 0:30:04and crispy prosciutto.
0:30:08 > 0:30:11I loved it. I really did. I wanted some more dishes, to be honest.
0:30:11 > 0:30:14A couple of surprises, you know, here's a curveball.
0:30:14 > 0:30:16You know what I mean?
0:30:19 > 0:30:21For me, the presentation is first-class.
0:30:21 > 0:30:27It looks very inviting, it looks fresh. It shows a lot of respect for scallops, which are first class.
0:30:27 > 0:30:30That parsnip cream is absolutely smooth.
0:30:30 > 0:30:33I would not have thought pistachio would work in there, but it does.
0:30:33 > 0:30:37A beautifully cooked scallop, then you get a mild curry flavour,
0:30:37 > 0:30:41then you get heat. That's nice. That's lovely.
0:30:43 > 0:30:45Main courses, you've got a hard act to follow,
0:30:45 > 0:30:48because the starters are looking great.
0:30:51 > 0:30:56- What would you like for the main? - I'm going to go for the kalia of lamb.
0:30:56 > 0:30:58The poussin, please.
0:30:58 > 0:31:04- I'll have the sea bass. - I'm going to have the duck breast.
0:31:04 > 0:31:06OK, main courses.
0:31:06 > 0:31:11- First table, one lamb, one bass, two duck, one poussin.- Yes, chef.
0:31:14 > 0:31:18- Second table, one duck, two lamb, one poussin, one bass.- Yes, chef.
0:31:29 > 0:31:32The duck breasts, I think there's a lovely combination of flavours,
0:31:32 > 0:31:35but it'll be really interesting to see if it's as simple on the plate
0:31:35 > 0:31:40as it reads on the menu, because it does look almost dangerously simple.
0:31:43 > 0:31:46I think the sea bass dish sounds quite hard to cook,
0:31:46 > 0:31:49because you have three very time sensitive elements
0:31:49 > 0:31:51that could go horribly wrong.
0:31:51 > 0:31:56Asparagus is very easy to destroy, essentially, if you overcook it.
0:31:56 > 0:31:58Calamari can be chewy in seconds,
0:31:58 > 0:32:00and overcooked sea bass isn't pleasant.
0:32:04 > 0:32:05Ready? Let's go.
0:32:13 > 0:32:17It's not cooked. Your lamb is not cooked. Nowhere near it.
0:32:17 > 0:32:20The lamb's been in now for 18 minutes.
0:32:20 > 0:32:23Good. It will probably take about 20-25. A big rump of lamb.
0:32:23 > 0:32:27It takes 12 minutes at home, the same size.
0:32:27 > 0:32:30You can't serve raw lamb, you cannot serve raw lamb.
0:32:30 > 0:32:34You need to make a decision now, you can do one of two things,
0:32:34 > 0:32:36you can take the lamb, and cut off the ends, you know,
0:32:36 > 0:32:39whatever you want to do it...
0:32:47 > 0:32:51Come on guys, main courses, I want to see them, please.
0:33:03 > 0:33:06- Shelina, are you happy?- Yes, chef.
0:33:10 > 0:33:13Thank you. Really good.
0:33:18 > 0:33:19Nice, Charlie.
0:33:20 > 0:33:25- OK. Interesting. You happy with that?- Yes.- Yeah.
0:33:25 > 0:33:28I don't have time to reduce the sauce any more.
0:33:28 > 0:33:29Yeah, OK.
0:33:32 > 0:33:33Woah, okey doke.
0:33:45 > 0:33:48- < Are you a little hungry there? - Yes, I am.
0:33:52 > 0:33:55OK, guys, 60 seconds, please. Lamb, bass, duck, poussin.
0:34:03 > 0:34:05Let's go Charlie, come on, mate.
0:34:05 > 0:34:11One up now, and the next fish on, please. Is your next fish on?
0:34:13 > 0:34:14Uh, not right now, but...
0:34:14 > 0:34:18Mate, I tell you, right now we are too slow.
0:34:18 > 0:34:19Too slow.
0:34:19 > 0:34:21- Put the next two fish on, please.- There on.
0:34:21 > 0:34:23Three fish on, please.
0:34:25 > 0:34:28- I need somewhere else to plate. - No, you don't.
0:34:28 > 0:34:32- Clean your bench down. Move your asparagus out of the way. - I got so many things.
0:34:32 > 0:34:35No, you've just got too many things to finish at the last minute,
0:34:35 > 0:34:37next time, think about the dish and service,
0:34:37 > 0:34:40not just about one plate of food, but lots of plates of food.
0:34:40 > 0:34:41Yes, chef.
0:34:46 > 0:34:48It's not just me, it's the other guys,
0:34:48 > 0:34:50their food is starting to suffer,
0:34:50 > 0:34:53because it's been sitting around too long.
0:34:54 > 0:34:57Come on Charlie, let's go.
0:35:02 > 0:35:06- Let's go, next table, please. - Straight away, is it?
0:35:06 > 0:35:10- We're sitting, waiting on you. - Yes, straight away.
0:35:10 > 0:35:13- How long for the next plates? - Two minutes.- Two minutes?
0:35:13 > 0:35:16I thought you said straight away? Two minutes, or straight away, Charlie?
0:35:16 > 0:35:20- Two minutes.- Two minutes, please, guys.- Two minutes.
0:35:23 > 0:35:26I just remembered that I forgot to take these things off.
0:35:29 > 0:35:32Oh, no! Disaster.
0:35:33 > 0:35:36OK, guys. Let's go. One minute, at the pass, please.
0:35:39 > 0:35:45- Shelina, let's go.- Yes, chef. - Tom, let's go. Afsaneh, let's go.
0:35:45 > 0:35:49- Charlie, how long, again?- 30 seconds.
0:35:52 > 0:35:56I got to send at this table, mate. Poussin, duck, lamb.
0:35:58 > 0:36:00Table's gone, Charlie.
0:36:06 > 0:36:10Charlie, Charlie, Charlie, have you got any more sauce?
0:36:10 > 0:36:14And that's only five, imagine if you had sold 12?
0:36:14 > 0:36:15I just wanted to impress.
0:36:15 > 0:36:20- I know you're trying to impress, but at the same time... - Yeah, I understand.
0:36:33 > 0:36:36Charlie has cooked five plates of pan-fried Asian sea bass,
0:36:36 > 0:36:40sesame asparagus, lemon chilli calamari
0:36:40 > 0:36:41and Chinese cabbage.
0:36:43 > 0:36:46I definitely gave myself too much to do
0:36:46 > 0:36:50at the last minute, but, hopefully they like the food in there.
0:36:55 > 0:36:58The fish is cooked really nice, the skin's crispy,
0:36:58 > 0:37:01and it's nice and moist. It's lacking a tiny bit of seasoning.
0:37:01 > 0:37:04I don't quite get what the asparagus brings.
0:37:04 > 0:37:07It seems to clash with the fish.
0:37:07 > 0:37:11For me, this just tastes of soy and ginger.
0:37:11 > 0:37:13It seems, almost to me, to be a collection of
0:37:13 > 0:37:16three different things on a plate, and none of them really sing,
0:37:16 > 0:37:18there's nothing in there that you eat and go
0:37:18 > 0:37:20"wow, I can really, really taste that."
0:37:24 > 0:37:27Afsaneh had four orders for her poussin in lemon and saffron jus.
0:37:27 > 0:37:32It is served with dill and broad bean rice, a herb frittata
0:37:32 > 0:37:33and Greek yoghurt.
0:37:33 > 0:37:39You see, this is the problem, I don't know where to start.
0:37:40 > 0:37:43I want them to love my food, because I cook from my heart,
0:37:43 > 0:37:46and I hope they see it on my plate.
0:37:48 > 0:37:51I think there is a lot of potential in this dish,
0:37:51 > 0:37:53I think the depth of flavour's there,
0:37:53 > 0:37:56the cooking techniques are there, it's just a case of refinement.
0:37:56 > 0:38:02- That comes with experience. - The rice by itself is brilliant, and the herb flavouring is very good.
0:38:02 > 0:38:05I LOVE yoghurt, sour yoghurt, and tingy saffron with the rice
0:38:05 > 0:38:07with dill. Love it, love it, love it!
0:38:07 > 0:38:10I'm amazed John's let this come out with string on it,
0:38:10 > 0:38:14because John goes crazy with a bit of string on the meat.
0:38:17 > 0:38:22Tom served six orders of pan roasted duck breast,
0:38:22 > 0:38:26with a white truffle croquette, carrots and a port and fig sauce.
0:38:28 > 0:38:32I went into service confident with my dish, but little elements
0:38:32 > 0:38:34weren't quite right, so, I've just got to
0:38:34 > 0:38:38try and not beat myself up about the little mistakes I've made,
0:38:38 > 0:38:40and hope that, as a whole, it was good enough.
0:38:42 > 0:38:45I think that with a dish that's
0:38:45 > 0:38:48so simple they really need to get every element spot-on.
0:38:48 > 0:38:50I don't really feel they've done that.
0:38:50 > 0:38:52You want a sauce that is nice and sticky,
0:38:52 > 0:38:56if you have got to fig and port it, it should be nice and shiny, glossy, and coat the meat.
0:38:56 > 0:38:58In terms of the balance of ingredients,
0:38:58 > 0:39:01the duck's cooked really well, the potatoes are really beautiful,
0:39:01 > 0:39:03with a hint of white truffle oil,
0:39:03 > 0:39:05but the carrots are a real afterthought,
0:39:05 > 0:39:09these are really disappointing, personally, irritating.
0:39:09 > 0:39:12Where's the sauce? Where is it?
0:39:12 > 0:39:16Is there somebody out there with a jug of sauce under their bench?
0:39:16 > 0:39:18Criminal.
0:39:20 > 0:39:26Shelina has served four orders of kalia lamb on pumpkin puree,
0:39:26 > 0:39:29surrounded by broad beans and a tamarind jus,
0:39:29 > 0:39:32topped with plantain crisps.
0:39:32 > 0:39:34I've never undercooked lamb in my life,
0:39:34 > 0:39:38I hope this doesn't hinder my chances,
0:39:38 > 0:39:40because the meat was cooked in the end,
0:39:40 > 0:39:44obviously, in the kitchen there was a bit of mayhem.
0:39:44 > 0:39:47The lamb dish, I really like the flavours,
0:39:47 > 0:39:50the presentation is quite naive,
0:39:50 > 0:39:54it's a huge slab of meat straight down the middle of the plate.
0:39:54 > 0:39:57I love this type of food, it's really nicely spiced,
0:39:57 > 0:39:59a lot of flavour in there.
0:39:59 > 0:40:01The lamb is good, but it's also kind of uneven,
0:40:01 > 0:40:05there are parts that are quite rare, parts that are well done.
0:40:05 > 0:40:08It's all a little bit sloppy, the texture is a little bit wet.
0:40:15 > 0:40:20Can I take your orders for puddings, ladies and gents?
0:40:20 > 0:40:23I'm going to go for the raspberry filled chocolate cylinder,
0:40:23 > 0:40:24with beetroot sorbet!
0:40:27 > 0:40:32- I'll have the fig tart tartin. - The praline and chocolate pear.
0:40:34 > 0:40:37I'll have the Black Forest gateaux, please.
0:40:37 > 0:40:40I'm probably the only one here old enough to remember it
0:40:40 > 0:40:41first time around!
0:40:45 > 0:40:48OK, dessert, orders, check on.
0:40:48 > 0:40:51First table, one a tarte tatin, one Black Forest, one chopped pear,
0:40:51 > 0:40:53one cylinder.
0:40:53 > 0:40:57Second table, one pear, one tarte tatin, one cylinder,
0:40:57 > 0:41:00one Black Forest gateaux.
0:41:00 > 0:41:01Yes, chef.
0:41:03 > 0:41:06The desserts today have to be stunning.
0:41:06 > 0:41:09They've got to be elegant, sophisticated, interesting,
0:41:09 > 0:41:15exciting, all of those things, and still make everyone smile.
0:41:18 > 0:41:19Tough gig.
0:41:24 > 0:41:25It sounds lovely, doesn't it?
0:41:27 > 0:41:28It's the cylinder I'm more interested in.
0:41:28 > 0:41:31I want to see how they hold their cylinder.
0:41:38 > 0:41:40The person I'm most worried about cooking
0:41:40 > 0:41:43Poire belle Helene for is Stephen Wallace,
0:41:43 > 0:41:46because I've just found out that he won the final in 2007 with that dish.
0:41:48 > 0:41:50It will be great to see how the chocolate,
0:41:50 > 0:41:52the coffee and the blackberry work together.
0:41:52 > 0:41:55It will be really amazing, sounds very intriguing.
0:41:55 > 0:41:57He will be the toughest critic, I'm sure.
0:42:01 > 0:42:04How much time have we got?
0:42:04 > 0:42:08- Matthew, you know you've only got 15 minutes for that first dessert to go out?- Just one.
0:42:08 > 0:42:11It doesn't matter just one, mate, they should be ready to go.
0:42:11 > 0:42:1515 minutes. After that it's 16 minutes, then 17 minutes.
0:42:15 > 0:42:18You haven't even started to compile them.
0:42:24 > 0:42:26Matthew, Black Forest gateaux in a glass.
0:42:26 > 0:42:29Really interesting idea, but with all those variables,
0:42:29 > 0:42:31anything can go wrong.
0:42:35 > 0:42:39And by the looks of Matthew, and the way he's panicking right now,
0:42:39 > 0:42:42it's starting to go wrong already.
0:42:47 > 0:42:50It's quite a technical dish, tarte tatin, you can ruin it
0:42:50 > 0:42:54really easily, there's always that thing, you can't see underneath it,
0:42:54 > 0:42:59so, you kind of got to judge it without knowing what it looks like.
0:43:05 > 0:43:09I need your advice, it's gone a bit soggy. I'm thinking of putting it back in the oven for a bit.
0:43:09 > 0:43:11All it's going to do is cook things more.
0:43:11 > 0:43:16But would it not make the pastry that's been sitting underneath all that juicy caramel...
0:43:16 > 0:43:20Probably not, because once that sog gets into the pastry, that's it.
0:43:22 > 0:43:25Two minutes on the first table, guys. Two minutes.
0:43:34 > 0:43:37- Matthew, are we really going to be able to serve this dessert?- No.
0:43:37 > 0:43:40I can't give it to you. I can't give it to you.
0:43:40 > 0:43:44The mousse has not set properly, the glace is too watery.
0:43:44 > 0:43:48Can you not at least get a plate and make a slice of cake,
0:43:48 > 0:43:51and some chocolate mousse, or do something? Something!
0:43:53 > 0:43:57No, there's nothing... I'm sorry. I really am so sorry.
0:44:02 > 0:44:04You've got to serve something for dessert.
0:44:04 > 0:44:07- Yeah, we have to find something. - So, do me a favour,
0:44:07 > 0:44:10clear this stuff away, and let's grab a plate, and try something.
0:44:10 > 0:44:11I'm so sorry to let you down.
0:44:11 > 0:44:15- You haven't let me down, you've let yourself down.- I know I have.
0:44:15 > 0:44:18(WHISPERS) I didn't deserve this, I'm better than this.
0:44:18 > 0:44:21- What's the nicest part of a Black Forest gateaux?- The cherries.- Good.
0:44:21 > 0:44:27Cherries in the bottom of the glass, then maybe a layer of this between your cherries, and your cake?
0:44:27 > 0:44:30- Yeah.- OK? Then crumble your cake in. Do whatever you like to do,
0:44:30 > 0:44:33- but the fact is, you got to serve a dessert.- Yeah, yeah.
0:44:35 > 0:44:39OK, guys. I need the first table on the pass in 60 seconds, please.
0:44:45 > 0:44:48Good.
0:44:49 > 0:44:54- Right, Matthew.- Yeah. - Have we saved it?- Oh, my God.
0:45:05 > 0:45:08Good.
0:45:13 > 0:45:14Hold on.
0:45:19 > 0:45:22- What's happened, Emma?- They broke.
0:45:24 > 0:45:27- So, you've got one, have you? - No, but it broke.
0:45:30 > 0:45:35- So, what are we going to do? - I've got these ones. Argh!
0:45:45 > 0:45:46SHE MUTTERS
0:45:46 > 0:45:49I'm going to have to serve this table, at some stage.
0:45:53 > 0:45:57- Right, I've got one. - OK, next table, please.
0:45:59 > 0:46:04- You got three there, Matthew?- Yes, chef.- You got enough cream whipped?
0:46:04 > 0:46:05Oh, cream.
0:46:12 > 0:46:15OK guys, let's go, I'm going to make this decision. Let's go, please.
0:46:15 > 0:46:17The rest of the table's up.
0:46:39 > 0:46:43Thank you guys. Service is over, many thanks, indeed.
0:46:46 > 0:46:48Last year was tough.
0:46:48 > 0:46:51This year was a lot, lot tougher.
0:46:54 > 0:46:56There's been some ups, some downs,
0:46:56 > 0:46:59and there's been a couple of merry-go-rounds.
0:47:01 > 0:47:06Matthew has managed to deliver five portions of Black Forest gateaux.
0:47:08 > 0:47:12With a bit of help from John, we managed to get a pudding out,
0:47:12 > 0:47:14but it just didn't go at all, didn't work.
0:47:19 > 0:47:21It's served in a glass,
0:47:21 > 0:47:23it's not a wedge as I remember from the '70s,
0:47:23 > 0:47:27but all the flavour is there, and that little touch of booze.
0:47:27 > 0:47:28it's really good.
0:47:28 > 0:47:32I wish it was a little bit richer with the chocolate,
0:47:32 > 0:47:35and the sort of, fruity cherry, boozy bit at the bottom
0:47:35 > 0:47:39is a little watery, but other than that, it's great.
0:47:39 > 0:47:43Fairly simple, but if you get it right, it's a winner,
0:47:43 > 0:47:46and I'm happy with the end of that meal, now.
0:47:46 > 0:47:50Emma has served five chocolate cylinders,
0:47:50 > 0:47:52filled with raspberry and rosewater,
0:47:52 > 0:47:55with beetroot and raspberry sorbet, and chocolate crumbs.
0:48:00 > 0:48:02It was a real nightmare, actually.
0:48:02 > 0:48:06I remember thinking halfway through, "Oh my goodness, I can't do this.
0:48:06 > 0:48:09"The cylinders aren't going to work."
0:48:09 > 0:48:13And I just had to go, "No, just keep going. Just keep going."
0:48:13 > 0:48:16I love the fact that they were brave enough to pair beetroot in a sorbet,
0:48:16 > 0:48:18because you can actually taste the beetroot,
0:48:18 > 0:48:21it's like a nice bridge between the chocolate and the berries.
0:48:21 > 0:48:24The sharpness and the sweetness of that raspberry
0:48:24 > 0:48:26coming out of that chocolate tube is quite incredible.
0:48:26 > 0:48:30Very good palate, really quite impressed.
0:48:30 > 0:48:34For me, this is definitely the nicest thing that I'd eaten today.
0:48:34 > 0:48:36I think it's absolutely fantastic.
0:48:37 > 0:48:41Ashvy had five orders for her fig tarte tatin,
0:48:41 > 0:48:44with salted pine nut praline ice cream.
0:48:44 > 0:48:46I messed up a little bit with the timing,
0:48:46 > 0:48:50possibly didn't let the pastry cook for as long as it could of,
0:48:50 > 0:48:53but other than that I'm actually really happy.
0:48:56 > 0:48:59The pastry is a tiny bit thin, but it's a very minor quibble
0:48:59 > 0:49:03because I think the flavours are balanced properly,
0:49:03 > 0:49:07and all or it, for the most part, it's executed really, really well.
0:49:07 > 0:49:11This pine nut praline ice cream is absolutely delicious.
0:49:11 > 0:49:13The only sadness is that I'm a total pastry nut,
0:49:13 > 0:49:17I can eat pastry on its own, and this one was a tiny bit soggy.
0:49:19 > 0:49:23Andrew had four orders for his praline and chocolate pear,
0:49:23 > 0:49:26with coffee and blackberry macaroons.
0:49:26 > 0:49:30Those little macaroons there, they're like cute as buttons,
0:49:30 > 0:49:33you could have them as buttons, but I'm going to eat them.
0:49:35 > 0:49:36If I could do it again,
0:49:36 > 0:49:40I might do the presentation slightly differently.
0:49:40 > 0:49:43John said there were some nice colours on it, but I thought
0:49:43 > 0:49:47it looked a bit '80s, but I think it all tasted nice, so...
0:49:50 > 0:49:56Mmmn! Good. The macaroons are so sharp as well, it's beautiful.
0:49:57 > 0:50:00I think the pear has been cooked extremely well,
0:50:00 > 0:50:04I like the surprise when you cut into it, the chocolate spills out.
0:50:04 > 0:50:05That was wonderful.
0:50:05 > 0:50:10I think it's a very technically gifted chef that's prepared this.
0:50:29 > 0:50:33It was good fun in here. There were some absolutely knockout dishes,
0:50:33 > 0:50:35and a few I absolutely fell in love with.
0:50:35 > 0:50:39By the looks of your face, it was probably harder work in the kitchen!
0:50:39 > 0:50:44It was really hard work, but I've got to say that I'm proud of all of them for continuing to push and push.
0:50:44 > 0:50:48I think they did all right, but there were some star dishes.
0:50:48 > 0:50:53I'll tell you a beautiful dish, that ravioli, my choice of the starters.
0:50:53 > 0:50:56What are you grinning at? What happened?
0:50:56 > 0:50:59Our friend Jonathan almost sent me in a flat spin, but he persisted,
0:50:59 > 0:51:02and he delivered one of the best dishes in that room.
0:51:02 > 0:51:06Andrew's poached pear with chocolate and macaroons.
0:51:06 > 0:51:12You know me and my weakness for a juicy pear, then to find chocolate oozing out of it, fantastic.
0:51:12 > 0:51:14Everybody, without doubt, loved the chocolate
0:51:14 > 0:51:16with the raspberry and the beetroot.
0:51:16 > 0:51:19The filling with the raspberry puree and the rosewater,
0:51:19 > 0:51:22I thought was delicious. It was a good dessert.
0:51:22 > 0:51:25Jay's scallops were cooked beautifully.
0:51:25 > 0:51:29A bit of curry heat in there, and slivers of bacon, I thought that was lovely.
0:51:29 > 0:51:33You know, to stay, would be like euphoria, you know what I mean?
0:51:33 > 0:51:35It would be awesome.
0:51:35 > 0:51:40You would have to shoot me with a rhino sedator to calm me down!
0:51:41 > 0:51:44Ayman made the mackerel with the oyster cream.
0:51:44 > 0:51:48I expected that dish to go one of two ways - to be loved or not.
0:51:48 > 0:51:51Well, it went both of those ways!
0:51:51 > 0:51:53Everybody enjoyed the flavour of that chawanmushi.
0:51:53 > 0:51:56And then those mushrooms with the duck, gorgeous.
0:51:56 > 0:52:00Afsaneh today, that poussin was cooked beautifully.
0:52:00 > 0:52:05She braised it first, with all the saffron, but she left the string on.
0:52:05 > 0:52:06John, you hate string!
0:52:06 > 0:52:09You go mad over string, everyone came out with string on it.
0:52:09 > 0:52:12I'm sorry.
0:52:12 > 0:52:17So, at the moment there are five people at risk -
0:52:17 > 0:52:21Ashvy, Charlie,
0:52:21 > 0:52:24Shelina, Tom
0:52:24 > 0:52:26and then Matthew.
0:52:27 > 0:52:31Ashvy, with her fig tarte tatin.
0:52:31 > 0:52:33She made that ice cream which was lovely and creamy,
0:52:33 > 0:52:36but the pastry underneath, just went to sog.
0:52:37 > 0:52:40Had I just put it in a little bit later,
0:52:40 > 0:52:43it would have been really good.
0:52:43 > 0:52:45Charlie, with his Asian sea bass.
0:52:45 > 0:52:49A few people thought that it wasn't bold enough in its flavour.
0:52:49 > 0:52:53And he held everybody else up, everybody.
0:52:53 > 0:52:57If I'm going to win MasterChef I need to seriously think
0:52:57 > 0:52:59whether I can survive what I'm planning to do.
0:52:59 > 0:53:04If I did any more than I did today, I probably would have passed out.
0:53:04 > 0:53:07Shelina, her spiced lamb.
0:53:07 > 0:53:10It just didn't quite come together for her.
0:53:10 > 0:53:15People had irregularly cooked lamb. Just a sloppy dish.
0:53:15 > 0:53:19I think I would be absolutely mortified if I left today.
0:53:19 > 0:53:23I don't actually want to think about it at this stage.
0:53:23 > 0:53:28- Tom?- The duck really annoyed me, and annoyed a lot of people,
0:53:28 > 0:53:32because I loved the flavour of it, but what happened to the sauce?
0:53:32 > 0:53:33No-one had any sauce.
0:53:35 > 0:53:37It's critical that I go through today,
0:53:37 > 0:53:40just so I can, hopefully, develop the way I want to.
0:53:43 > 0:53:48Today there was only one person that I had to step in and help,
0:53:48 > 0:53:52and that was Matthew, because he fell apart completely.
0:53:52 > 0:53:56- So, without you helping him, Matthew wouldn't have got it out?- No.
0:53:56 > 0:53:58Just nothing worked today,
0:53:58 > 0:54:03I messed up on the oven, the ganache mousse didn't set.
0:54:04 > 0:54:06I hope they let me stay in there,
0:54:06 > 0:54:08because I am so much better than that.
0:54:10 > 0:54:13Look, who do we throw a lifeline to?
0:54:13 > 0:54:16Who do we think actually has got what it takes,
0:54:16 > 0:54:19and who really is not cut out for this at all?
0:54:19 > 0:54:21Yes, that's the question.
0:54:43 > 0:54:47Well done you 12. Well done. That was a very difficult test.
0:54:49 > 0:54:55Each and every one of you proved that you had the right to be here.
0:54:55 > 0:54:57Some FANTASTIC dishes.
0:55:00 > 0:55:05But for us, there were people today who simply stood out.
0:55:05 > 0:55:07They are -
0:55:07 > 0:55:11Jonathan,
0:55:18 > 0:55:20Andrew,
0:55:26 > 0:55:28and Jay.
0:55:32 > 0:55:35Eamonn,
0:55:45 > 0:55:48Emma,
0:55:53 > 0:55:57Aki,
0:56:02 > 0:56:05Afsaneh.
0:56:20 > 0:56:25The two contestants leaving us...
0:56:37 > 0:56:40..are Charlie
0:56:40 > 0:56:42and Matthew.
0:56:42 > 0:56:45I'm sorry guys. I'm sorry.
0:56:59 > 0:57:01I'm so glad with how far I got,
0:57:01 > 0:57:05it's been an amazing experience, the whole thing.
0:57:05 > 0:57:07So, thank you, basically to MasterChef
0:57:07 > 0:57:12for improving my cooking, and giving me the chance.
0:57:12 > 0:57:16I am glad I applied.
0:57:17 > 0:57:20The dessert didn't work, I should have...
0:57:20 > 0:57:21I couldn't do nothing different.
0:57:25 > 0:57:27It's cost me the competition.
0:57:33 > 0:57:37I just feel really overwhelmed. I thought I was going home.
0:57:37 > 0:57:40It's just making me realise how tough this competition is getting.
0:57:40 > 0:57:42It was a real challenge today.
0:57:42 > 0:57:46Very nerve-wracking to be standing here in the final five,
0:57:46 > 0:57:49but happy to be through, nevertheless.
0:57:49 > 0:57:54I'm so relieved to have got through, but it's just made me so determined
0:57:54 > 0:57:58not to be in that situation again, my heart won't take it.
0:58:01 > 0:58:05I will say to all 10 of you, if you think today was tough,
0:58:05 > 0:58:08just wait to what comes up next.
0:58:14 > 0:58:18Tomorrow night - the pressure is on, as the 10 remaining contestants
0:58:18 > 0:58:22face their first mass catering challenge.
0:58:23 > 0:58:25You're going to have to... Argh!
0:58:25 > 0:58:27- Ouch! Watch out! Watch out! - I can smell burning.
0:58:27 > 0:58:30Oh, for crying out loud.
0:58:30 > 0:58:34These guests wanted literary drama, not real drama!
0:58:45 > 0:58:51Subtitles by Red Bee Media Ltd
0:58:51 > 0:58:57E-mail us at subtitling@bbc.co.uk