Episode 4 MasterChef


Episode 4

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Transcript


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'24 amateurs have fought to earn a MasterChef apron.

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'The best 12 have now made it through.

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'Tonight they face each other for the first time.'

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Are we ready for showtime?

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'And they will have to cook for their toughest audience yet.'

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Disaster!

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Are we really going to be able to serve this dessert?

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No, I can't give it to you. I'm sorry, I can't give it to you.

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12 really talented amateur cooks,

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and it's about to be their baptism of fire.

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Comes down from thousands of people, thousands,

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down to 12.

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And I'm one of them. What can you say about that?

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It's a lot more real now that, you know

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you've got an apron on,

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and they don't give those out for free.

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Now that I've got a taster of getting to a certain level,

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I just need to go all the way, now.

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Coming in this morning

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was just incredible thinking, "I'm going to work today."

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Today, nervous, very excited.

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Very proud to have this apron on.

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And long may it last.

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The competition is hotting up,

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I mean, it's do or die here, right now.

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Fantastic!

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Welcome.

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This is the first time we've had you 12 here together, cooking.

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And my mate Torode, as you can see, is dressed for business.

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Today, we are going to have a proper restaurant service,

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with John Torode calling the pass.

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I am going to be hosting the dinner.

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A dinner for some of the best talent MasterChef has ever produced.

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Seven amateur champions, three professional champions.

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Your job is to impress them, and they have been in your shoes.

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OK.

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Time for you to get dressed for business as well.

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Go and get your chef's whites on.

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I think we're going to have some really extraordinary food.

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They've just got to perform.

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If they don't, I might lose my rag.

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Really excited, but really nervous. I'm wondering

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if they're going to have any mercy on us,

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because they were once in our shoes. But I doubt it.

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I don't think there's any room for messing around.

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I mean, they'll be, like, serious. Like, Terminator-serious.

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Well, it's a bit different with John at the pass

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rather than somebody you've never met. That's...

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I think he's going to be scary.

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I think it's really exciting.

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If this goes well, I should be full up with fantastic food,

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and you should be close to a near-death experience.

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Thank you very much!

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You're full, and I'm about to have a nervous breakdown.

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Thanks!

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This is it.

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You will have one hour and 30 minutes to prepare your dish.

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And then once I call the order,

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you'll have 30 minutes to get the food onto that pass.

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It's got to be on time, and it's got to be impressive.

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Because at the end of this, two of you will be leaving us.

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Ladies and gentlemen, let's cook.

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The 12 contestants were each asked to design a dish

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for today's three-course menu.

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The four starters are being made by Jonathan,

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Jay,

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Eamonn and Aki.

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Where do you start with Aki?!

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She's studying for a PhD in quantum physics,

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she can't keep still, she's got so much energy

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she bounces around all over the place, but she does beautiful food.

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Every single cell in my body is dedicated to MasterChef, right now.

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I'm giving it my all.

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-Aki, a pile of beautiful lobsters.

-Yes.

-An expensive-looking dish.

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What are you cooking for us?

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-I'm doing a Japanese savoury custard with lobster.

-Called?

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-Chawanmushi.

-Chawanmushi.

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There's going to be chicken in it, fresh asparagus,

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shitake mushrooms,

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and it's all going to be concentrated because it's steamed,

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and none of the flavour's going to escape.

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-You're nervous today, Aki, aren't you?

-I am a bit, yes.

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I've never cooked for so many people,

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so I'm a little bit on edge, yeah, but I'm really excited.

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-I can see the excitement, I can see the apprehension.

-Yes!

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-It sounds delicious.

-Thank you.

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Eamonn. He is delivering beautiful, big-bowl flavours.

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Luxurious food.

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To be pursuing a dream in your 40s I think's a wonderful thing.

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I think it's a great little lesson for me to teach my kids.

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My passion's this, and I wish I'd had this passion when I was 11.

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Eamonn, what's your dish?

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Oven-baked mackerel with a prosciutto net on the top,

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served with oyster cream.

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Explain the oyster cream to me.

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Shucked oysters, white wine vinegar, some cream,

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whizz them up, serve it cold.

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-You confident?

-Very, yeah.

-Are you?!

-Yeah.

-Good.

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Eamonn's mackerel dish, I really like the sound of.

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But then he's serving it with cold oyster cream.

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I don't know. I think it's dangerous.

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I definitely still feel like

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I've got something to prove, because I still haven't put up

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a perfect dish yet.

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The pigeon was good, they really liked that.

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But there was, you know, a semi-raw potato on the plate.

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Jonathan cannot afford silly mistakes like raw potatoes.

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Not today, not with the sort of guests we've got.

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-You have a woodland feast, by the looks of it.

-Yup.

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What are you going to cook for us?

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Some mushroom ravioli, which'll have ceps and morels in it,

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with a cep puree, and chanterelles around the side.

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And what's that for?

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It comes with slices of roasted chicken breast, as well.

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This is hopefully a match made in heaven.

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And which part of your dish is not going to be cooked properly?

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I'm really hoping that it's all going to be cooked properly.

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-Good luck, Jonathan.

-Thanks very much.

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Jay runs a security company in Southport.

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He does classic cooking

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with hardly ever a fault.

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MasterChef as an experience...

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You know, you go through everything from self-doubt,

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to being over the moon the next.

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It's a completely surreal thing.

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And I never thought you'd go through that many emotions in one day.

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Today, you are looking "undecidably" unsettled.

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What's happened?

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I've never took oysters out their shell.

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That's cos it's a scallop.

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Sorry, yeah. See what I mean? Nervous.

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What is the dish?

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It's scallops on parsnip cream puree,

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with pistachios and prosciutto on top.

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Are you going to be able to hold your nerve

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-so that you can get it on the plate, and it does look beautiful?

-Yep.

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-Be confident, OK?

-Yep. I'll, I'll be fine.

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-You'll have to be fine. Good luck.

-Thank you. Appreciate that.

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The contestants all dream of one day joining

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the exclusive MasterChef hall of fame.

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This elite group will be dining here today.

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Since winning last year, Tim Anderson has worked

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at Michelin-starred restaurants The Fat Duck and Le Gavroche.

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At this point last year I was still really cocky,

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so I wasn't feeling the pressure that much.

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But looking back on it,

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I probably should've felt a bit more nervous than I did.

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Mat Follas and new mum Thomasina Miers

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are both still running successful restaurants.

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It'd be terrifying cooking for this crowd. Really, terrifying.

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We've all been through it, though, so I think there is that comradeship.

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We're not out to slay them alive. We're willing them to win.

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Having worked with Rick Stein,

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James Nathan is now setting up a catering business.

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Dhruv Baker is on track to open his own restaurant this year.

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Very different, very new, for a home cook

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to be thrust into virtually a professional environment. It's terrifying.

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Steven Wallis and Peter Bayless both continue to work

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as private chefs and food writers.

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To deliver great food in the MasterChef kitchen,

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you have to cook from the heart.

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It's an enormous challenge for them, today.

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45 minutes gone, guys.

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45 minutes gone.

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Charlie, Afsaneh,

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Tom and Shelina have each created a main course for the menu.

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Shelina from London has really impressed us with her Mauritian food

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And she's worked really hard to make her dishes look restaurant standard.

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I'm confident with this dish, and I think it reflects me as a cook,

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because it's got Mauritius in it, all the way through.

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I want them just to have a flavour of my island on a plate,

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just to see what it's like.

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Shelina, you are looking very concentrated and quite focused.

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-I am.

-Good, I'm pleased. That gives me confidence.

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I'm shocked that I'm here, but it's an amazing blessing to be here,

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so I need to just make sure I get through.

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And your dish today is?

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It's kalia lamb, which is a Mauritian spiced lamb,

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bringing the spices into my food again,

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with a tamarind jus with some broad beans with cumin.

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Tom, our plasterer from Bradford, has really surprised me,

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cos that fella has got real skill and real creativity.

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I'd like to say that MasterChef

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hasn't affected relationships around me.

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And actually it hasn't cos I don't seem to have any at the moment.

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I've got a relationship with food, and that's about it.

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Uh, Tom. I thought you were making sandwiches for a moment.

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-Could if you wanted.

-No, I don't want sandwiches, not at this stage of the competition.

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Nor do they. What are you going to cook for us?

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I'm doing a pan-roasted duck breast, a potato croquette infused with truffle oil,

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and a fig and port sauce.

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Tom, how's it feel?

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It's nerve-racking, obviously,

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knowing there's 12 very talented chefs in the next room that'll be trying my food.

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-Not all of them'll be trying it.

-Well, those that pick the best thing on the menu will.

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Mmm! Tom, I like your confidence. It's good. It's good.

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Being on MasterChef has been really tough.

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Watching it on TV,

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it doesn't look that difficult.

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That's probably why I thought

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I'd have a crack at getting on the programme.

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Rich vanilla, a little bit of pear, venison,

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and the peppery, hot haggis.

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I'm struggling to like it all together.

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What are you doing for us?

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I'm doing a pan-fried Asian sea bass,

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oven roasted asparagus with some deep-fried baby squid.

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So, a main course dish with three different cooking techniques,

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all having to come together at exactly the same time,

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to go on a plate and get to that pass.

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It's risky, but I've taken risks so far.

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-Good luck, Charlie.

-Thanks.

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Guys, you have just 25 minutes of preparation time left.

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Afsaneh is a mother of three grown-up boys,

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and we've really fallen in love with her food.

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Honestly? Delicious.

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I want to stay in this competition. It's for myself.

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And for my sons.

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They always told me, "Mum, if this is what you want to do, go for it."

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Afsaneh. Little birds, lots of herbs. What are you going to cook for us?

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I'm going to cook poussin served with herb rice,

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with saffron and lemon jus.

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-How much do you want to go through to the next round?

-This is my life.

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For the rest of my life, I want to be cooking.

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-Yeah, but you can do that at home.

-No, not the way I do it here,

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because I like to go in the professional kitchen.

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Because I cannot simply see myself doing anything else

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for the rest of my life. This is my life.

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-Good luck.

-OK, thank you.

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The MasterChef title isn't just for amateur cooks.

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Also dining today

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are three of the outstanding professional MasterChef champions.

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I can remember cooking in the studio very well.

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It was one of the most nerve-racking experiences of my life.

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I don't think it ever leaves you.

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To win MasterChef, you've got to be exceptional,

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and push the boundaries a little bit.

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But above all, have that standard

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where you won't send anything unless you're completely happy with it.

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Big pressure, you didn't want to let people down, let yourself down.

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There's nothing worse than cooking for other chefs.

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Guys, 25 minutes before the atmosphere in this room

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changes completely...

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..and we hit service.

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Finally, the puddings are being cooked by Matthew,

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Emma,

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Andrew and Ashvy.

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Ashvy is a GP from London,

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and she's proved she can do big, bold flavours,

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and she can cook meat to absolute perfection.

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I absolutely do not like puddings.

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I've made three puddings in my life.

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They were for special occasions. I'm not a pudding person.

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-Ashvy.

-Hello.

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Your dish that's going to blow their socks off today is?

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It's a fig tarte tatin, with a salted pine nut praline ice cream.

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That sounds interesting, quite delicious.

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What's the risk with that?

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The risk I've found when I've been cooking it,

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is that the figs release quite a lot of water. So it's been a little bit runny.

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But I'm hoping to combat it by making a little bit less caramel,

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and just trying to drain it off.

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-Good luck.

-Thank you.

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Emma's food can be controversial.

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For me, it's all too sweet.

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Perfectly delightful.

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And she has had a struggle to keep her place.

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Last two again! I've got to sort that out.

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SHE LAUGHS

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What are you cooking for us?

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I'm cooking a chocolate cylinder filled with raspberries,

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and a raspberry and beetroot sorbet on chocolate crumbs.

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-So are you tempering your chocolate first?

-Yes.

-You got a thermometer?

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-No.

-Have you ever tempered chocolate before?

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No, I just normally do it in a bain marie.

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-And what happens if the cylinders don't work?

-And if the cylinders don't work. Em...

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They will work! They'll work.

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John's scary.

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He's a good scary, though.

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Yeah, but hopefully I won't get shouted at.

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Andrew. Huge amounts of processes, fantastic presentation.

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That man is half-human, half food library.

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Cooking for MasterChef winners is going to be tough,

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cos the on one hand they will be a little bit sympathetic

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to what we're going through, but they'll also be

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hyper-critical, cos they're a club now.

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And it's like you're cooking to enter their club.

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Andrew, what are you cooking for us?

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Poached pears with different spices. Chocolate sauce with cardamom through it.

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Coffee macaroons, praline.

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So, once again, we have lots of different things going on a plate.

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Hopefully I'll manage to balance it

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so nothing comes through too strongly, but it all goes nicely together.

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I'm going to ask you, from now on, that you stop using the word

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"hopefully."

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-OK.

-OK?

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If you say "Yes, it's difficult, I understand", that's fine.

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-But "hopefully, fingers-crossed" cooking just doesn't work.

-OK.

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I'm hopefully going to have some dessert today.

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You're DEFINITELY going to have some dessert from me.

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And it's going to look beautiful.

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I don't think I've put a plate in front of them

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that I've been, personally, fully happy with.

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It's time to show them that what they have seen in me

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is actually there,

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and that I was worth putting through.

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What are you going to cook for us, Matthew?

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It's a Black Forest gateau in a cup.

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Why have you chosen Black Forest gateau?

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It's one of my favourites. I haven't got a really sweet tooth,

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and I love the sourness, I love cherries.

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Try and sort of bring an old favourite of mine,

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and try and change it about, put my mark on it, and hopefully...

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..serve it.

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Three minutes of preparation time left, that is it.

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-Come on, come on, come on. Seriously.

-Takes 20 minutes to cook. I've got 30 minutes.

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I know how long ravioli takes to make,

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but you've got to make 12 of those, fill them up, get yourself ready to go.

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-You've got three minutes of prep time left and that's it.

-Chef.

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Completing the guest list are last year's finalists Tom Whitaker,

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James Perry, Jackie Kearney,

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Sara Danesin Medio, and Annie Assheton.

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I would imagine they're pretty nervous

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but hopefully just concentrating on the job at hand, at the moment.

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I remember being out there and thinking to myself

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"Why have I put myself through this?"

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Having John have a little shout at you, which was a bit,

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"Ooh, this is what it's like to be shouted at by a head chef!"

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It was quite exciting, really, wasn't it?

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SHE LAUGHS

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OK, you guys. The orders are about to come in, you are now on your own.

0:22:110:22:15

I'm going to the pass.

0:22:150:22:17

Hi, guys. Can I take your orders for starters?

0:22:280:22:31

I'd like to start with the mackerel fillet, please.

0:22:310:22:34

Could I have the ravioli, please?

0:22:340:22:36

I'm going to have the chawanmushi,.

0:22:360:22:38

Can I have the scallops, please,

0:22:380:22:41

and can I have that without the prosciutto?

0:22:410:22:43

Somage! First order. One mackerel, two ravioli, one scallop.

0:22:460:22:50

The scallop, no ham.

0:22:500:22:52

Second order! One mackerel, two mushi, one scallop, one ravioli.

0:22:550:23:00

-COOKS:

-Yes, chef!

0:23:020:23:04

And Jonathan's still making ravioli.

0:23:070:23:10

-How many have you got made?

-Two.

-Two?!

-Yep.

0:23:140:23:17

SHOUTS: Come on!

0:23:170:23:19

You got water on for them, to cook them in?

0:23:200:23:23

-Not yet, chef.

-You mean "no."

-No, chef.

0:23:230:23:25

Come on, mate. Come on, come on. Get some water on, and then get the rest of that pasta done.

0:23:250:23:29

The chawanmushi,, the first time I had it I really did not like it,

0:23:340:23:38

I didn't like it at all. But it became an acquired taste for me.

0:23:380:23:41

Now I absolutely love it.

0:23:410:23:43

It can go wrong, it's easy to overcook, it's easy to split.

0:23:430:23:47

So I think that'll be a good test of skill,

0:23:470:23:49

and just something that, if it's good, I'll absolutely love it.

0:23:490:23:53

-How long are they going to take?

-15 minutes.

0:23:560:23:58

You've got 30 minutes before they hit the pass. So, 15 minutes to cook, 15 minutes to rest?

0:23:580:24:03

They get REALLY hot, so it's fine, they need to cool down a bit.

0:24:030:24:06

-Are you your sister today?

-Sorry?

-Ah, there you are, you're back!

0:24:060:24:09

Back in the room, Aki. Nice to see you.

0:24:090:24:11

-How many ravioli now, Jonathan.

-Still two, chef.

0:24:140:24:16

-Two?!

-Yes, chef.

0:24:160:24:18

I'm very intrigued by the oyster cream.

0:24:220:24:25

Could go either way, I think.

0:24:250:24:27

Something that'll either be very good, or perhaps not.

0:24:270:24:32

Really curious to see scallops, pistachio and parsnip together on a plate.

0:24:340:24:38

Hopefully that works.

0:24:380:24:41

-Your first scallop dish, no ham.

-Yep, got that.

0:24:430:24:46

Will it work without ham?

0:24:460:24:48

Personally, I don't think so.

0:24:480:24:50

But if it's their choice, it's their choice.

0:24:500:24:52

You've got to give them what they want.

0:24:520:24:54

OK.

0:24:540:24:56

One minute, the pass, please, the first table of starters.

0:24:580:25:02

Are we ready for showtime?

0:25:090:25:11

Yes, chef.

0:25:110:25:12

OK, let's go, come on. On the pass. Come on, quick, let's go. Good, thank you very much.

0:25:120:25:17

SHOUTS: Come on, Jonathan!

0:25:180:25:20

Coming, chef!

0:25:200:25:22

So is Christmas, son! Let's go.

0:25:220:25:25

Oh!

0:25:330:25:35

Oh, well done, you!

0:25:350:25:38

Next table, two mushi, one scallop, one ravioli, one mackerel.

0:25:380:25:41

-COOKS:

-Chef!

0:25:410:25:42

Three minutes the pass, please.

0:25:420:25:44

Very nice, very nice.

0:25:440:25:47

-Is that ravioli going to be ready, Jonathan?

-Yes, Chef!

0:26:030:26:06

Talk to me, tell the guys. Jonathan, how long?

0:26:080:26:10

One minute, Chef!

0:26:100:26:11

-Eamonn?

-Ready in ten seconds, Chef.

-Good.

0:26:110:26:15

I want you to look at each other and bring your plates up together, please.

0:26:150:26:18

OK.

0:26:210:26:23

Back again. Next one, please. Quick, I need two. Quick, quick.

0:26:230:26:26

Head of mackerel toward the customer, please, Chef.

0:26:260:26:28

Thank you. Wow! That's a portion, isn't it?

0:26:280:26:32

Crikey! Thank you, Jay.

0:26:320:26:33

Thank you.

0:26:350:26:36

Well done, guys. Good job.

0:26:380:26:40

Thank you.

0:26:400:26:42

This could be an interesting dining experience.

0:26:550:26:59

JAY SHUDDERS

0:27:020:27:04

LAUGHTER

0:27:040:27:06

Is he not scarier, when he's calling out your orders, than usual?

0:27:080:27:12

"How many ravioli, Jonathan? Two, Chef.

0:27:120:27:14

"How many ravioli? Two, Chef."

0:27:140:27:16

LAUGHTER

0:27:160:27:18

Jonathan served up four orders of his

0:27:180:27:22

Mushroom ravioli with cep puree crispy chicken skin,

0:27:220:27:25

and roast chicken breast.

0:27:250:27:27

These are people I've been impressed with when I've watched them,

0:27:290:27:33

so, yeah, it would be good for them to like the food.

0:27:330:27:37

Really good.

0:27:370:27:38

I'm really, really impressed with the dish.

0:27:390:27:42

The pasta is beautifully thin.

0:27:420:27:43

There's a really rich, earthy flavour from those mushrooms.

0:27:430:27:47

All in all, that's an excellent dish,

0:27:470:27:49

and I'd actually happily pay my own money for that.

0:27:490:27:52

The pasta is quite lovely.

0:27:520:27:54

The chicken is very nicely made.

0:27:540:27:56

Well done, for whoever's made it.

0:27:570:28:00

Very nice.

0:28:000:28:01

It's nicely seasoned, chicken breast is soft.

0:28:010:28:04

Sweetness and strength coming from the cep, and beautiful pasta.

0:28:040:28:08

That's a GOOD dish. That's a really good dish.

0:28:080:28:11

Aki served the most starters, with six orders of chawanmushi,,

0:28:140:28:19

which is a steamed custard with lobster and chicken,

0:28:190:28:23

served with duck-stuffed shitake mushrooms.

0:28:230:28:26

It's a traditional Japanese dish,

0:28:280:28:29

so it represents everything about me!

0:28:290:28:32

So I'd LOVE it if they liked my dish.

0:28:320:28:35

Mmm! Wow!

0:28:380:28:40

This is exquisite!

0:28:420:28:44

It's funny, it's split a bit.

0:28:440:28:46

I think it's gone a little bit overcooked

0:28:460:28:49

because the egg is separated out from the dashi.

0:28:490:28:51

But the texture is still really nice.

0:28:510:28:53

It melts in the mouth, it's silky.

0:28:530:28:56

It's my kind of food. I really like it.

0:28:560:28:58

You've got a load of depth of flavour

0:28:580:29:00

from all the little different elements,

0:29:000:29:02

but also, you get bored of that flavour,

0:29:020:29:04

and you've got lovely crispy mushroom here, with duck. Really enjoying it.

0:29:040:29:09

Eamonn cooked five mackerel fillets,

0:29:090:29:12

served with a fisherman's net of prosciutto,

0:29:120:29:15

breadcrumbs to represent sand,

0:29:150:29:17

rocket to look like seaweed,

0:29:170:29:19

and a cold oyster cream.

0:29:190:29:21

Raw oysters and cream. Yeah, it's a bit risky, isn't it?

0:29:220:29:26

You don't go far in MasterChef by doing egg and chips.

0:29:260:29:28

I really wasn't sure how an oyster cream would fit with already

0:29:300:29:33

an oily fish, but actually the combination is really stunning.

0:29:330:29:37

It's like tasting a mouth of fresh sea. It's really, really wonderful.

0:29:370:29:41

The oyster cream is absolutely sensational.

0:29:410:29:45

Really nicely cooked mackerel,

0:29:450:29:47

and the ham around it is really crispy,

0:29:470:29:49

and that's a very clever oyster sauce.

0:29:490:29:51

Unfortunately, I don't like all three of them together.

0:29:510:29:55

Jay has served four starters of

0:29:570:29:59

scallops with pistachio parsnip cream

0:29:590:30:03

and crispy prosciutto.

0:30:030:30:04

I loved it. I really did. I wanted some more dishes, to be honest.

0:30:080:30:11

A couple of surprises, you know, here's a curveball.

0:30:110:30:14

You know what I mean?

0:30:140:30:16

For me, the presentation is first-class.

0:30:190:30:21

It looks very inviting, it looks fresh. It shows a lot of respect for scallops, which are first class.

0:30:210:30:27

That parsnip cream is absolutely smooth.

0:30:270:30:30

I would not have thought pistachio would work in there, but it does.

0:30:300:30:33

A beautifully cooked scallop, then you get a mild curry flavour,

0:30:330:30:37

then you get heat. That's nice. That's lovely.

0:30:370:30:41

Main courses, you've got a hard act to follow,

0:30:430:30:45

because the starters are looking great.

0:30:450:30:48

-What would you like for the main?

-I'm going to go for the kalia of lamb.

0:30:510:30:56

The poussin, please.

0:30:560:30:58

-I'll have the sea bass.

-I'm going to have the duck breast.

0:30:580:31:04

OK, main courses.

0:31:040:31:06

-First table, one lamb, one bass, two duck, one poussin.

-Yes, chef.

0:31:060:31:11

-Second table, one duck, two lamb, one poussin, one bass.

-Yes, chef.

0:31:140:31:18

The duck breasts, I think there's a lovely combination of flavours,

0:31:290:31:32

but it'll be really interesting to see if it's as simple on the plate

0:31:320:31:35

as it reads on the menu, because it does look almost dangerously simple.

0:31:350:31:40

I think the sea bass dish sounds quite hard to cook,

0:31:430:31:46

because you have three very time sensitive elements

0:31:460:31:49

that could go horribly wrong.

0:31:490:31:51

Asparagus is very easy to destroy, essentially, if you overcook it.

0:31:510:31:56

Calamari can be chewy in seconds,

0:31:560:31:58

and overcooked sea bass isn't pleasant.

0:31:580:32:00

Ready? Let's go.

0:32:040:32:05

It's not cooked. Your lamb is not cooked. Nowhere near it.

0:32:130:32:17

The lamb's been in now for 18 minutes.

0:32:170:32:20

Good. It will probably take about 20-25. A big rump of lamb.

0:32:200:32:23

It takes 12 minutes at home, the same size.

0:32:230:32:27

You can't serve raw lamb, you cannot serve raw lamb.

0:32:270:32:30

You need to make a decision now, you can do one of two things,

0:32:300:32:34

you can take the lamb, and cut off the ends, you know,

0:32:340:32:36

whatever you want to do it...

0:32:360:32:39

Come on guys, main courses, I want to see them, please.

0:32:470:32:51

-Shelina, are you happy?

-Yes, chef.

0:33:030:33:06

Thank you. Really good.

0:33:100:33:13

Nice, Charlie.

0:33:180:33:19

-OK. Interesting. You happy with that?

-Yes.

-Yeah.

0:33:200:33:25

I don't have time to reduce the sauce any more.

0:33:250:33:28

Yeah, OK.

0:33:280:33:29

Woah, okey doke.

0:33:320:33:33

-< Are you a little hungry there?

-Yes, I am.

0:33:450:33:48

OK, guys, 60 seconds, please. Lamb, bass, duck, poussin.

0:33:520:33:55

Let's go Charlie, come on, mate.

0:34:030:34:05

One up now, and the next fish on, please. Is your next fish on?

0:34:050:34:11

Uh, not right now, but...

0:34:130:34:14

Mate, I tell you, right now we are too slow.

0:34:140:34:18

Too slow.

0:34:180:34:19

-Put the next two fish on, please.

-There on.

0:34:190:34:21

Three fish on, please.

0:34:210:34:23

-I need somewhere else to plate.

-No, you don't.

0:34:250:34:28

-Clean your bench down. Move your asparagus out of the way.

-I got so many things.

0:34:280:34:32

No, you've just got too many things to finish at the last minute,

0:34:320:34:35

next time, think about the dish and service,

0:34:350:34:37

not just about one plate of food, but lots of plates of food.

0:34:370:34:40

Yes, chef.

0:34:400:34:41

It's not just me, it's the other guys,

0:34:460:34:48

their food is starting to suffer,

0:34:480:34:50

because it's been sitting around too long.

0:34:500:34:53

Come on Charlie, let's go.

0:34:540:34:57

-Let's go, next table, please.

-Straight away, is it?

0:35:020:35:06

-We're sitting, waiting on you.

-Yes, straight away.

0:35:060:35:10

-How long for the next plates?

-Two minutes.

-Two minutes?

0:35:100:35:13

I thought you said straight away? Two minutes, or straight away, Charlie?

0:35:130:35:16

-Two minutes.

-Two minutes, please, guys.

-Two minutes.

0:35:160:35:20

I just remembered that I forgot to take these things off.

0:35:230:35:26

Oh, no! Disaster.

0:35:290:35:32

OK, guys. Let's go. One minute, at the pass, please.

0:35:330:35:36

-Shelina, let's go.

-Yes, chef.

-Tom, let's go. Afsaneh, let's go.

0:35:390:35:45

-Charlie, how long, again?

-30 seconds.

0:35:450:35:49

I got to send at this table, mate. Poussin, duck, lamb.

0:35:520:35:56

Table's gone, Charlie.

0:35:580:36:00

Charlie, Charlie, Charlie, have you got any more sauce?

0:36:060:36:10

And that's only five, imagine if you had sold 12?

0:36:100:36:14

I just wanted to impress.

0:36:140:36:15

-I know you're trying to impress, but at the same time...

-Yeah, I understand.

0:36:150:36:20

Charlie has cooked five plates of pan-fried Asian sea bass,

0:36:330:36:36

sesame asparagus, lemon chilli calamari

0:36:360:36:40

and Chinese cabbage.

0:36:400:36:41

I definitely gave myself too much to do

0:36:430:36:46

at the last minute, but, hopefully they like the food in there.

0:36:460:36:50

The fish is cooked really nice, the skin's crispy,

0:36:550:36:58

and it's nice and moist. It's lacking a tiny bit of seasoning.

0:36:580:37:01

I don't quite get what the asparagus brings.

0:37:010:37:04

It seems to clash with the fish.

0:37:040:37:07

For me, this just tastes of soy and ginger.

0:37:070:37:11

It seems, almost to me, to be a collection of

0:37:110:37:13

three different things on a plate, and none of them really sing,

0:37:130:37:16

there's nothing in there that you eat and go

0:37:160:37:18

"wow, I can really, really taste that."

0:37:180:37:20

Afsaneh had four orders for her poussin in lemon and saffron jus.

0:37:240:37:27

It is served with dill and broad bean rice, a herb frittata

0:37:270:37:32

and Greek yoghurt.

0:37:320:37:33

You see, this is the problem, I don't know where to start.

0:37:330:37:39

I want them to love my food, because I cook from my heart,

0:37:400:37:43

and I hope they see it on my plate.

0:37:430:37:46

I think there is a lot of potential in this dish,

0:37:480:37:51

I think the depth of flavour's there,

0:37:510:37:53

the cooking techniques are there, it's just a case of refinement.

0:37:530:37:56

-That comes with experience.

-The rice by itself is brilliant, and the herb flavouring is very good.

0:37:560:38:02

I LOVE yoghurt, sour yoghurt, and tingy saffron with the rice

0:38:020:38:05

with dill. Love it, love it, love it!

0:38:050:38:07

I'm amazed John's let this come out with string on it,

0:38:070:38:10

because John goes crazy with a bit of string on the meat.

0:38:100:38:14

Tom served six orders of pan roasted duck breast,

0:38:170:38:22

with a white truffle croquette, carrots and a port and fig sauce.

0:38:220:38:26

I went into service confident with my dish, but little elements

0:38:280:38:32

weren't quite right, so, I've just got to

0:38:320:38:34

try and not beat myself up about the little mistakes I've made,

0:38:340:38:38

and hope that, as a whole, it was good enough.

0:38:380:38:40

I think that with a dish that's

0:38:420:38:45

so simple they really need to get every element spot-on.

0:38:450:38:48

I don't really feel they've done that.

0:38:480:38:50

You want a sauce that is nice and sticky,

0:38:500:38:52

if you have got to fig and port it, it should be nice and shiny, glossy, and coat the meat.

0:38:520:38:56

In terms of the balance of ingredients,

0:38:560:38:58

the duck's cooked really well, the potatoes are really beautiful,

0:38:580:39:01

with a hint of white truffle oil,

0:39:010:39:03

but the carrots are a real afterthought,

0:39:030:39:05

these are really disappointing, personally, irritating.

0:39:050:39:09

Where's the sauce? Where is it?

0:39:090:39:12

Is there somebody out there with a jug of sauce under their bench?

0:39:120:39:16

Criminal.

0:39:160:39:18

Shelina has served four orders of kalia lamb on pumpkin puree,

0:39:200:39:26

surrounded by broad beans and a tamarind jus,

0:39:260:39:29

topped with plantain crisps.

0:39:290:39:32

I've never undercooked lamb in my life,

0:39:320:39:34

I hope this doesn't hinder my chances,

0:39:340:39:38

because the meat was cooked in the end,

0:39:380:39:40

obviously, in the kitchen there was a bit of mayhem.

0:39:400:39:44

The lamb dish, I really like the flavours,

0:39:440:39:47

the presentation is quite naive,

0:39:470:39:50

it's a huge slab of meat straight down the middle of the plate.

0:39:500:39:54

I love this type of food, it's really nicely spiced,

0:39:540:39:57

a lot of flavour in there.

0:39:570:39:59

The lamb is good, but it's also kind of uneven,

0:39:590:40:01

there are parts that are quite rare, parts that are well done.

0:40:010:40:05

It's all a little bit sloppy, the texture is a little bit wet.

0:40:050:40:08

Can I take your orders for puddings, ladies and gents?

0:40:150:40:20

I'm going to go for the raspberry filled chocolate cylinder,

0:40:200:40:23

with beetroot sorbet!

0:40:230:40:24

-I'll have the fig tart tartin.

-The praline and chocolate pear.

0:40:270:40:32

I'll have the Black Forest gateaux, please.

0:40:340:40:37

I'm probably the only one here old enough to remember it

0:40:370:40:40

first time around!

0:40:400:40:41

OK, dessert, orders, check on.

0:40:450:40:48

First table, one a tarte tatin, one Black Forest, one chopped pear,

0:40:480:40:51

one cylinder.

0:40:510:40:53

Second table, one pear, one tarte tatin, one cylinder,

0:40:530:40:57

one Black Forest gateaux.

0:40:570:41:00

Yes, chef.

0:41:000:41:01

The desserts today have to be stunning.

0:41:030:41:06

They've got to be elegant, sophisticated, interesting,

0:41:060:41:09

exciting, all of those things, and still make everyone smile.

0:41:090:41:15

Tough gig.

0:41:180:41:19

It sounds lovely, doesn't it?

0:41:240:41:25

It's the cylinder I'm more interested in.

0:41:270:41:28

I want to see how they hold their cylinder.

0:41:280:41:31

The person I'm most worried about cooking

0:41:380:41:40

Poire belle Helene for is Stephen Wallace,

0:41:400:41:43

because I've just found out that he won the final in 2007 with that dish.

0:41:430:41:46

It will be great to see how the chocolate,

0:41:480:41:50

the coffee and the blackberry work together.

0:41:500:41:52

It will be really amazing, sounds very intriguing.

0:41:520:41:55

He will be the toughest critic, I'm sure.

0:41:550:41:57

How much time have we got?

0:42:010:42:04

-Matthew, you know you've only got 15 minutes for that first dessert to go out?

-Just one.

0:42:040:42:08

It doesn't matter just one, mate, they should be ready to go.

0:42:080:42:11

15 minutes. After that it's 16 minutes, then 17 minutes.

0:42:110:42:15

You haven't even started to compile them.

0:42:150:42:18

Matthew, Black Forest gateaux in a glass.

0:42:240:42:26

Really interesting idea, but with all those variables,

0:42:260:42:29

anything can go wrong.

0:42:290:42:31

And by the looks of Matthew, and the way he's panicking right now,

0:42:350:42:39

it's starting to go wrong already.

0:42:390:42:42

It's quite a technical dish, tarte tatin, you can ruin it

0:42:470:42:50

really easily, there's always that thing, you can't see underneath it,

0:42:500:42:54

so, you kind of got to judge it without knowing what it looks like.

0:42:540:42:59

I need your advice, it's gone a bit soggy. I'm thinking of putting it back in the oven for a bit.

0:43:050:43:09

All it's going to do is cook things more.

0:43:090:43:11

But would it not make the pastry that's been sitting underneath all that juicy caramel...

0:43:110:43:16

Probably not, because once that sog gets into the pastry, that's it.

0:43:160:43:20

Two minutes on the first table, guys. Two minutes.

0:43:220:43:25

-Matthew, are we really going to be able to serve this dessert?

-No.

0:43:340:43:37

I can't give it to you. I can't give it to you.

0:43:370:43:40

The mousse has not set properly, the glace is too watery.

0:43:400:43:44

Can you not at least get a plate and make a slice of cake,

0:43:440:43:48

and some chocolate mousse, or do something? Something!

0:43:480:43:51

No, there's nothing... I'm sorry. I really am so sorry.

0:43:530:43:57

You've got to serve something for dessert.

0:44:020:44:04

-Yeah, we have to find something.

-So, do me a favour,

0:44:040:44:07

clear this stuff away, and let's grab a plate, and try something.

0:44:070:44:10

I'm so sorry to let you down.

0:44:100:44:11

-You haven't let me down, you've let yourself down.

-I know I have.

0:44:110:44:15

(WHISPERS) I didn't deserve this, I'm better than this.

0:44:150:44:18

-What's the nicest part of a Black Forest gateaux?

-The cherries.

-Good.

0:44:180:44:21

Cherries in the bottom of the glass, then maybe a layer of this between your cherries, and your cake?

0:44:210:44:27

-Yeah.

-OK? Then crumble your cake in. Do whatever you like to do,

0:44:270:44:30

-but the fact is, you got to serve a dessert.

-Yeah, yeah.

0:44:300:44:33

OK, guys. I need the first table on the pass in 60 seconds, please.

0:44:350:44:39

Good.

0:44:450:44:48

-Right, Matthew.

-Yeah.

-Have we saved it?

-Oh, my God.

0:44:490:44:54

Good.

0:45:050:45:08

Hold on.

0:45:130:45:14

-What's happened, Emma?

-They broke.

0:45:190:45:22

-So, you've got one, have you?

-No, but it broke.

0:45:240:45:27

-So, what are we going to do?

-I've got these ones. Argh!

0:45:300:45:35

SHE MUTTERS

0:45:450:45:46

I'm going to have to serve this table, at some stage.

0:45:460:45:49

-Right, I've got one.

-OK, next table, please.

0:45:530:45:57

-You got three there, Matthew?

-Yes, chef.

-You got enough cream whipped?

0:45:590:46:04

Oh, cream.

0:46:040:46:05

OK guys, let's go, I'm going to make this decision. Let's go, please.

0:46:120:46:15

The rest of the table's up.

0:46:150:46:17

Thank you guys. Service is over, many thanks, indeed.

0:46:390:46:43

Last year was tough.

0:46:460:46:48

This year was a lot, lot tougher.

0:46:480:46:51

There's been some ups, some downs,

0:46:540:46:56

and there's been a couple of merry-go-rounds.

0:46:560:46:59

Matthew has managed to deliver five portions of Black Forest gateaux.

0:47:010:47:06

With a bit of help from John, we managed to get a pudding out,

0:47:080:47:12

but it just didn't go at all, didn't work.

0:47:120:47:14

It's served in a glass,

0:47:190:47:21

it's not a wedge as I remember from the '70s,

0:47:210:47:23

but all the flavour is there, and that little touch of booze.

0:47:230:47:27

it's really good.

0:47:270:47:28

I wish it was a little bit richer with the chocolate,

0:47:280:47:32

and the sort of, fruity cherry, boozy bit at the bottom

0:47:320:47:35

is a little watery, but other than that, it's great.

0:47:350:47:39

Fairly simple, but if you get it right, it's a winner,

0:47:390:47:43

and I'm happy with the end of that meal, now.

0:47:430:47:46

Emma has served five chocolate cylinders,

0:47:460:47:50

filled with raspberry and rosewater,

0:47:500:47:52

with beetroot and raspberry sorbet, and chocolate crumbs.

0:47:520:47:55

It was a real nightmare, actually.

0:48:000:48:02

I remember thinking halfway through, "Oh my goodness, I can't do this.

0:48:020:48:06

"The cylinders aren't going to work."

0:48:060:48:09

And I just had to go, "No, just keep going. Just keep going."

0:48:090:48:13

I love the fact that they were brave enough to pair beetroot in a sorbet,

0:48:130:48:16

because you can actually taste the beetroot,

0:48:160:48:18

it's like a nice bridge between the chocolate and the berries.

0:48:180:48:21

The sharpness and the sweetness of that raspberry

0:48:210:48:24

coming out of that chocolate tube is quite incredible.

0:48:240:48:26

Very good palate, really quite impressed.

0:48:260:48:30

For me, this is definitely the nicest thing that I'd eaten today.

0:48:300:48:34

I think it's absolutely fantastic.

0:48:340:48:36

Ashvy had five orders for her fig tarte tatin,

0:48:370:48:41

with salted pine nut praline ice cream.

0:48:410:48:44

I messed up a little bit with the timing,

0:48:440:48:46

possibly didn't let the pastry cook for as long as it could of,

0:48:460:48:50

but other than that I'm actually really happy.

0:48:500:48:53

The pastry is a tiny bit thin, but it's a very minor quibble

0:48:560:48:59

because I think the flavours are balanced properly,

0:48:590:49:03

and all or it, for the most part, it's executed really, really well.

0:49:030:49:07

This pine nut praline ice cream is absolutely delicious.

0:49:070:49:11

The only sadness is that I'm a total pastry nut,

0:49:110:49:13

I can eat pastry on its own, and this one was a tiny bit soggy.

0:49:130:49:17

Andrew had four orders for his praline and chocolate pear,

0:49:190:49:23

with coffee and blackberry macaroons.

0:49:230:49:26

Those little macaroons there, they're like cute as buttons,

0:49:260:49:30

you could have them as buttons, but I'm going to eat them.

0:49:300:49:33

If I could do it again,

0:49:350:49:36

I might do the presentation slightly differently.

0:49:360:49:40

John said there were some nice colours on it, but I thought

0:49:400:49:43

it looked a bit '80s, but I think it all tasted nice, so...

0:49:430:49:47

Mmmn! Good. The macaroons are so sharp as well, it's beautiful.

0:49:500:49:56

I think the pear has been cooked extremely well,

0:49:570:50:00

I like the surprise when you cut into it, the chocolate spills out.

0:50:000:50:04

That was wonderful.

0:50:040:50:05

I think it's a very technically gifted chef that's prepared this.

0:50:050:50:10

It was good fun in here. There were some absolutely knockout dishes,

0:50:290:50:33

and a few I absolutely fell in love with.

0:50:330:50:35

By the looks of your face, it was probably harder work in the kitchen!

0:50:350:50:39

It was really hard work, but I've got to say that I'm proud of all of them for continuing to push and push.

0:50:390:50:44

I think they did all right, but there were some star dishes.

0:50:440:50:48

I'll tell you a beautiful dish, that ravioli, my choice of the starters.

0:50:480:50:53

What are you grinning at? What happened?

0:50:530:50:56

Our friend Jonathan almost sent me in a flat spin, but he persisted,

0:50:560:50:59

and he delivered one of the best dishes in that room.

0:50:590:51:02

Andrew's poached pear with chocolate and macaroons.

0:51:020:51:06

You know me and my weakness for a juicy pear, then to find chocolate oozing out of it, fantastic.

0:51:060:51:12

Everybody, without doubt, loved the chocolate

0:51:120:51:14

with the raspberry and the beetroot.

0:51:140:51:16

The filling with the raspberry puree and the rosewater,

0:51:160:51:19

I thought was delicious. It was a good dessert.

0:51:190:51:22

Jay's scallops were cooked beautifully.

0:51:220:51:25

A bit of curry heat in there, and slivers of bacon, I thought that was lovely.

0:51:250:51:29

You know, to stay, would be like euphoria, you know what I mean?

0:51:290:51:33

It would be awesome.

0:51:330:51:35

You would have to shoot me with a rhino sedator to calm me down!

0:51:350:51:40

Ayman made the mackerel with the oyster cream.

0:51:410:51:44

I expected that dish to go one of two ways - to be loved or not.

0:51:440:51:48

Well, it went both of those ways!

0:51:480:51:51

Everybody enjoyed the flavour of that chawanmushi.

0:51:510:51:53

And then those mushrooms with the duck, gorgeous.

0:51:530:51:56

Afsaneh today, that poussin was cooked beautifully.

0:51:560:52:00

She braised it first, with all the saffron, but she left the string on.

0:52:000:52:05

John, you hate string!

0:52:050:52:06

You go mad over string, everyone came out with string on it.

0:52:060:52:09

I'm sorry.

0:52:090:52:12

So, at the moment there are five people at risk -

0:52:120:52:17

Ashvy, Charlie,

0:52:170:52:21

Shelina, Tom

0:52:210:52:24

and then Matthew.

0:52:240:52:26

Ashvy, with her fig tarte tatin.

0:52:270:52:31

She made that ice cream which was lovely and creamy,

0:52:310:52:33

but the pastry underneath, just went to sog.

0:52:330:52:36

Had I just put it in a little bit later,

0:52:370:52:40

it would have been really good.

0:52:400:52:43

Charlie, with his Asian sea bass.

0:52:430:52:45

A few people thought that it wasn't bold enough in its flavour.

0:52:450:52:49

And he held everybody else up, everybody.

0:52:490:52:53

If I'm going to win MasterChef I need to seriously think

0:52:530:52:57

whether I can survive what I'm planning to do.

0:52:570:52:59

If I did any more than I did today, I probably would have passed out.

0:52:590:53:04

Shelina, her spiced lamb.

0:53:040:53:07

It just didn't quite come together for her.

0:53:070:53:10

People had irregularly cooked lamb. Just a sloppy dish.

0:53:100:53:15

I think I would be absolutely mortified if I left today.

0:53:150:53:19

I don't actually want to think about it at this stage.

0:53:190:53:23

-Tom?

-The duck really annoyed me, and annoyed a lot of people,

0:53:230:53:28

because I loved the flavour of it, but what happened to the sauce?

0:53:280:53:32

No-one had any sauce.

0:53:320:53:33

It's critical that I go through today,

0:53:350:53:37

just so I can, hopefully, develop the way I want to.

0:53:370:53:40

Today there was only one person that I had to step in and help,

0:53:430:53:48

and that was Matthew, because he fell apart completely.

0:53:480:53:52

-So, without you helping him, Matthew wouldn't have got it out?

-No.

0:53:520:53:56

Just nothing worked today,

0:53:560:53:58

I messed up on the oven, the ganache mousse didn't set.

0:53:580:54:03

I hope they let me stay in there,

0:54:040:54:06

because I am so much better than that.

0:54:060:54:08

Look, who do we throw a lifeline to?

0:54:100:54:13

Who do we think actually has got what it takes,

0:54:130:54:16

and who really is not cut out for this at all?

0:54:160:54:19

Yes, that's the question.

0:54:190:54:21

Well done you 12. Well done. That was a very difficult test.

0:54:430:54:47

Each and every one of you proved that you had the right to be here.

0:54:490:54:55

Some FANTASTIC dishes.

0:54:550:54:57

But for us, there were people today who simply stood out.

0:55:000:55:05

They are -

0:55:050:55:07

Jonathan,

0:55:070:55:11

Andrew,

0:55:180:55:20

and Jay.

0:55:260:55:28

Eamonn,

0:55:320:55:35

Emma,

0:55:450:55:48

Aki,

0:55:530:55:57

Afsaneh.

0:56:020:56:05

The two contestants leaving us...

0:56:200:56:25

..are Charlie

0:56:370:56:40

and Matthew.

0:56:400:56:42

I'm sorry guys. I'm sorry.

0:56:420:56:45

I'm so glad with how far I got,

0:56:590:57:01

it's been an amazing experience, the whole thing.

0:57:010:57:05

So, thank you, basically to MasterChef

0:57:050:57:07

for improving my cooking, and giving me the chance.

0:57:070:57:12

I am glad I applied.

0:57:120:57:16

The dessert didn't work, I should have...

0:57:170:57:20

I couldn't do nothing different.

0:57:200:57:21

It's cost me the competition.

0:57:250:57:27

I just feel really overwhelmed. I thought I was going home.

0:57:330:57:37

It's just making me realise how tough this competition is getting.

0:57:370:57:40

It was a real challenge today.

0:57:400:57:42

Very nerve-wracking to be standing here in the final five,

0:57:420:57:46

but happy to be through, nevertheless.

0:57:460:57:49

I'm so relieved to have got through, but it's just made me so determined

0:57:490:57:54

not to be in that situation again, my heart won't take it.

0:57:540:57:58

I will say to all 10 of you, if you think today was tough,

0:58:010:58:05

just wait to what comes up next.

0:58:050:58:08

Tomorrow night - the pressure is on, as the 10 remaining contestants

0:58:140:58:18

face their first mass catering challenge.

0:58:180:58:22

You're going to have to... Argh!

0:58:230:58:25

-Ouch! Watch out! Watch out!

-I can smell burning.

0:58:250:58:27

Oh, for crying out loud.

0:58:270:58:30

These guests wanted literary drama, not real drama!

0:58:300:58:34

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0:58:450:58:51

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0:58:510:58:57

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