0:00:08 > 0:00:13Over the last few weeks dozens of amateurs have been battling
0:00:13 > 0:00:15to stay in the MasterChef competition.
0:00:18 > 0:00:22Tonight the fight continues.
0:00:22 > 0:00:25We have nine fantastic cooks, John,
0:00:25 > 0:00:28and we are about to turn the heat up.
0:00:28 > 0:00:31Just think, one of these nine is our champion.
0:00:39 > 0:00:41Boom!
0:00:46 > 0:00:49Last week,
0:00:49 > 0:00:52the ten contestants...
0:00:53 > 0:00:57..were thrown into the world of mass catering.
0:00:57 > 0:01:03- You will be feeding 100 people. - Backs, backs, backs! Hot.
0:01:03 > 0:01:07Split into two teams, Andrew took charge of Ashvy, Afsaneh,
0:01:07 > 0:01:08Jay and Eammon...
0:01:08 > 0:01:11MANIC LAUGHTER
0:01:11 > 0:01:16..while Shelina was the team leader for Tom, Emma, Aki and Jonathan.
0:01:16 > 0:01:20You're supposed to stuff the apples, not stuff the oven.
0:01:20 > 0:01:25- Such a shame, isn't it? Bottom burnt. All that work. - Watch out, watch out.
0:01:25 > 0:01:29This is when people realise cooking in volume is really difficult.
0:01:29 > 0:01:33- I need a meat mallet. - For crying out loud.
0:01:33 > 0:01:37Shelina's team impressed with an adventurous menu...
0:01:37 > 0:01:41It's a really lovely dish. Considering the volume of people they've served, it's extraordinary.
0:01:41 > 0:01:45It's a very ambitious dish, and I love the salmon inside the pastry.
0:01:45 > 0:01:47I think that's yummy.
0:01:47 > 0:01:51..while Andrew's team didn't quite hit the mark.
0:01:51 > 0:01:56- The vegetarian doesn't work. - Guys, where's the custard? Oh.
0:01:58 > 0:02:01The winning team is going to prepare a special dinner
0:02:01 > 0:02:04with the amazingly talented Jason Atherton.
0:02:06 > 0:02:07The best team...
0:02:07 > 0:02:11- is Shelina's. - ALL: Yes!
0:02:16 > 0:02:19What an opportunity missed.
0:02:19 > 0:02:24To stay in this competition all the contestants will have to cook
0:02:24 > 0:02:27one dish to demonstrate all they have learnt.
0:02:29 > 0:02:33But first, Andrew's losing team will have one more chance
0:02:33 > 0:02:35to hone their skills and redeem themselves.
0:02:37 > 0:02:40They're being set the ultimate mass catering challenge.
0:02:42 > 0:02:48Feeding the 350 workers here at Basildon Tractor Plant, in Essex.
0:02:59 > 0:03:03Good morning, everyone, welcome to my kitchen. My name's Steve.
0:03:03 > 0:03:06Our service today will be at 12:30. It has to be on time, guys.
0:03:06 > 0:03:10This is our ingredients for the day. The meat is behind you.
0:03:10 > 0:03:12I'm going to need a menu from you in about 20 minutes,
0:03:12 > 0:03:16- so get cracking, please, guys. - Great. Thanks.
0:03:18 > 0:03:22The contestants must cook two meat main dishes
0:03:22 > 0:03:24and one vegetarian option.
0:03:24 > 0:03:27350 portions of food for lunch,
0:03:27 > 0:03:30and only two and a half hours to do it in.
0:03:32 > 0:03:37- That is a massive task, a big ask. - I have no idea about the quantities.
0:03:38 > 0:03:41This is just beyond the scale of most people's comprehension.
0:03:41 > 0:03:46- So, couscous, cucumber. - Just think what goes with what.
0:03:46 > 0:03:50- I want to do the Lancashire hotpot. - In the hotpot, lamb, turnips...
0:03:50 > 0:03:55- Turnips?- Yeah, yeah. You see, there is an argument on the hotpot.
0:03:55 > 0:03:59- Yeah, I'm not a fan of turnips. - Are you not?
0:03:59 > 0:04:02Today, they really need to choose the right leader,
0:04:02 > 0:04:04and they've got to get themselves properly organised.
0:04:07 > 0:04:11- So, who's going to be team leader? - Who wants to be team leader?
0:04:15 > 0:04:20Right, I'll do it. I'll do it. You've had a look. What do you think?
0:04:20 > 0:04:23- I'm going to do a chicken curry. - You can do that in time, yeah?
0:04:23 > 0:04:26As long as I have assistance in cutting the chicken in half.
0:04:26 > 0:04:29We'll take care of that. Eammon, what's your thoughts?
0:04:29 > 0:04:34I want to do a traditional English dish, and I'd just like to do my version of a Lancashire hotpot.
0:04:34 > 0:04:36Layers of potato, onion, maybe some turnip.
0:04:39 > 0:04:42What's your thoughts, Andrew?
0:04:42 > 0:04:45Vegetarian tagine, with courgettes, aubergine, peppers, with couscous.
0:04:45 > 0:04:49Couscous, maybe a little bit hit and miss with these guys, so, I'll leave that with you.
0:04:49 > 0:04:53Right, so, vegetarian dish, what's your thoughts?
0:04:55 > 0:04:58Vegetarian moussaka?
0:04:58 > 0:05:00We can make a vegetable moussaka, with spinach...
0:05:00 > 0:05:03What I was thinking was vegetarian moussaka.
0:05:03 > 0:05:06- All right, yeah. Sounds a little bit better to me.- Yeah?
0:05:06 > 0:05:09- Yeah.- Happy with that? - Yeah, all right.
0:05:16 > 0:05:19I'm just a little bit nervous about the sheer number of people,
0:05:19 > 0:05:21and the time that we've got to do it.
0:05:29 > 0:05:34Ashvy, what is the most people you've ever made a curry for?
0:05:34 > 0:05:37- About 40, 50.- 40 or 50?- Yep.
0:05:37 > 0:05:40- And do you remember how many big tins of tomatoes you used? - Eight to nine, I think.
0:05:40 > 0:05:45- So, at the moment I reckon you're up to about 60 portions so far, in there.- Really?
0:05:45 > 0:05:48I'm going to add water, it's not going to be a really tomatoey curry.
0:05:48 > 0:05:52- 150.- I know, I know.- 150.- OK, well, I'll add some more tomatoes then.
0:05:52 > 0:05:56Well, the other thing is then your spicing will have to go up.
0:05:56 > 0:05:57Yep, yep, yep.
0:06:01 > 0:06:05Ashvy is making chicken curry, which is a really wonderful idea,
0:06:05 > 0:06:09but, Ashvy, it's for 150, not 15.
0:06:14 > 0:06:16- What's your dish? - I'm doing a moussaka.
0:06:16 > 0:06:20Hopefully, if I get time, I'm going to make some bechamel for the top.
0:06:20 > 0:06:23You've got to have time, otherwise it's not a moussaka, is it?
0:06:23 > 0:06:25What's the biggest amount of bechamel you've ever made?
0:06:25 > 0:06:29About that size!
0:06:29 > 0:06:33- That's optimistic, isn't it? I'm going to try. - You've got to make the bechamel,
0:06:33 > 0:06:36because otherwise it's just a messy stew.
0:06:36 > 0:06:39- I know, I know, I know.- Honestly. - You're absolutely right. I agree.
0:06:39 > 0:06:41All right.
0:06:44 > 0:06:46I haven't done this for ages, actually.
0:06:46 > 0:06:51I think I've done it once before, so I don't feel that confident,
0:06:51 > 0:06:53but I have to get on and do my best.
0:06:56 > 0:07:01The moussaka for the vegetarians, I think, is a fantastic menu.
0:07:01 > 0:07:07And I can see it. I can see it looking pretty, I can see it being well flavoured.
0:07:08 > 0:07:10I'm just trimming the lamb at the moment.
0:07:12 > 0:07:16As long as we can have it in the next half-hour, it'll be fine.
0:07:16 > 0:07:20- Are you on time, yes or no? - Yeah, I'm doing all right, mate. - You on time?- Yep.- OK.
0:07:20 > 0:07:25- Jay seems like quite a confident guy with the leadership side of things. - Start peeling these veggies,
0:07:25 > 0:07:30because once you start frying off that lamb, you're going to need the carrots and everything else.
0:07:30 > 0:07:34- You got some strong personalities. - I need the potatoes peeling.
0:07:34 > 0:07:39- I wouldn't.- No, I need it, because we're setting this up now. - A bit chaotic at the moment.
0:07:39 > 0:07:41You're not putting potatoes on top? That's not a hotpot.
0:07:41 > 0:07:45Fingers crossed they'll chill out and get it right, hopefully.
0:07:49 > 0:07:52I'm used to organising 100 men, do you know what I mean?
0:07:52 > 0:07:54But they're easy, they do as they're told.
0:08:01 > 0:08:06- Hotpot?- Hotpot. - These bits are massive.
0:08:06 > 0:08:08It's like a Lancashire hotpot chop.
0:08:08 > 0:08:11Lovely dish, the sort of dish I'd have.
0:08:11 > 0:08:15- This might be the centrepiece of the menu. Are you up to it? - Yep, always up for it.
0:08:19 > 0:08:22While Afsaneh, Ashvy and Eammon concentrate on the mains,
0:08:22 > 0:08:27Jay and Andrew are prepping Eammon's veg for his hotpot.
0:08:30 > 0:08:33I'm utility chef, I'm floating around the various dishes,
0:08:33 > 0:08:36so I'm on hotpot at the moment.
0:08:38 > 0:08:40What's happened, are you the kitchen porter?
0:08:40 > 0:08:43Yeah, I'm doing a lot of the jobs that need to get done early.
0:08:43 > 0:08:48I'm pleased not to be in charge. There's a lot to do, and I like losing myself in jobs like this.
0:08:48 > 0:08:51We've got people to feed, no time to be precious about peeling.
0:08:51 > 0:08:53I mean, if this was the Army, this would be a punishment.
0:08:55 > 0:08:58Right now, I think Andrew's becoming a bit of a whipping boy,
0:08:58 > 0:09:02but, you know what, he's got his head down, and he's doing it.
0:09:02 > 0:09:04He's working really, really fast.
0:09:06 > 0:09:12- Fifty minutes in, and Ashvy is yet to receive any help.- Jay.
0:09:12 > 0:09:15- One second, please, Ashvy.- Do you know what's going to happen, Jay?
0:09:15 > 0:09:18The hotpot is going to be cooked, but nothing else,
0:09:18 > 0:09:20because everyone's on the hotpot.
0:09:20 > 0:09:25Look how much chicken I've got to sort out, and the rice and the salad, and the sauce.
0:09:25 > 0:09:29- I just said, "Leave the chicken." - I needed it 20 minutes ago.
0:09:29 > 0:09:31We're getting on it. Let me on it.
0:09:31 > 0:09:37The chicken, which you pretty much need for a chicken curry, hasn't even got its skin off.
0:09:37 > 0:09:41- The chicken needs to go in to cook. - I understand that, that's why I took him off.
0:09:41 > 0:09:46- The hotpot and the chicken are the two most important things. - I understand that.
0:09:46 > 0:09:51OK guys, we've got an hour and a half to go, and you are making me nervous.
0:09:51 > 0:09:56As long as the chicken gets in in the next 15 minutes, because it's going to need an hour to cook,
0:09:56 > 0:10:00that's all I'm worried about, I don't want to serve them undercooked chicken.
0:10:00 > 0:10:04I'm worried. Raw chicken at 11 o'clock is not good.
0:10:11 > 0:10:14- How long do you want that in the oven?- Ten minutes ago.
0:10:14 > 0:10:17- And they're big chunks as well. - They are big chunks, yeah.
0:10:17 > 0:10:20It's a worry, but we're going to go. We'll be all right.
0:10:24 > 0:10:26That hotpot should have been in ages ago,
0:10:26 > 0:10:29and the chunks of lamb are a little bit big for me.
0:10:29 > 0:10:33I'm not sure whether Eammon's going to get that hotpot out.
0:10:33 > 0:10:37Andrew, how are you getting on? I don't mean to hassle you, buddy, I'm just asking.
0:10:37 > 0:10:41- I've not quite finished this first box, to be honest. - We need that chicken cooked.
0:10:41 > 0:10:44Finally, Eammon's lamb is browned,
0:10:44 > 0:10:46but before the hotspot can go in the oven,
0:10:46 > 0:10:49he still has to make the onion gravy.
0:10:49 > 0:10:52How many more carrots are you going to need?
0:10:52 > 0:10:55I'm fine for carrots, I need more onions.
0:10:55 > 0:10:57I need loads more onions. This is ridiculous.
0:10:57 > 0:11:01- We've got more onions coming, haven't we?- Give me five minutes, and you'll have it.
0:11:01 > 0:11:03Onions, onions!
0:11:04 > 0:11:06Give him what you've got.
0:11:08 > 0:11:11- Onions.- Oh, a grand sight.
0:11:14 > 0:11:16Can I just say - "Ahhhhh"?
0:11:16 > 0:11:18Whatever!
0:11:21 > 0:11:25I need to start assembling some of these trays and getting them in.
0:11:25 > 0:11:28They're starting to run behind.
0:11:28 > 0:11:31You can feel the pressure, you can feel the tension.
0:11:31 > 0:11:34- They're starting to crack a little bit.- Chef!
0:11:34 > 0:11:38Tell him to stop panicking. He's panicking everybody, OK?
0:11:38 > 0:11:42I've been told to say, "Stop panicking." Take a deep breath.
0:11:42 > 0:11:46No, I'm all right. I'm all right. I want hot water, and I'm cool.
0:11:46 > 0:11:47Take a breather.
0:11:47 > 0:11:52There are some feisty characters, but you know,
0:11:52 > 0:11:54you've just got to roll with the punches, really.
0:11:57 > 0:12:02While the others try to bring the meat mains together,
0:12:02 > 0:12:07Afsaneh is working alone on the moussaka.
0:12:07 > 0:12:10I'm just jumping from here, to there, to there,
0:12:10 > 0:12:13because I'm using the grill, I'm using the steamers,
0:12:13 > 0:12:17I'm using the oven, I'm using the hob, I'm just everywhere.
0:12:20 > 0:12:24Yeah, it's looking good. And you haven't shouted at anyone yet, you're doing really well.
0:12:24 > 0:12:28- Not yet, but give me time!- Good girl. That's what I like to hear.
0:12:28 > 0:12:31With only an hour till service,
0:12:31 > 0:12:33Eammon is finally layering the hotpots.
0:12:37 > 0:12:39It's just a nightmare, my friend.
0:12:39 > 0:12:43It feels like blind panic right now. I just want to get these people fed,
0:12:43 > 0:12:46and this stuff needs to be in the oven.
0:12:48 > 0:12:51OK, I've got two ready for the oven, chef.
0:12:54 > 0:12:57Eammon has made this hotpot and is cooking it in batches,
0:12:57 > 0:13:00so he's got one ready every 10 to 15 minutes.
0:13:01 > 0:13:05What he's got to do is make sure those potatoes are cooked through,
0:13:05 > 0:13:08and the starch from the potato thickens the sauce.
0:13:20 > 0:13:24OK, so we've got about 45 minutes, realistically, for us
0:13:24 > 0:13:28to start putting it out on the servery.
0:13:31 > 0:13:36There's 45 minutes to go, this chicken should take about 30 minutes.
0:13:38 > 0:13:42- The chicken curry is under way.- Yep, I'm sure they're going to like it.
0:13:42 > 0:13:45But, have they done enough, and has anybody tasted it?
0:13:49 > 0:13:54- It's good.- I'd say it needs a touch more salt, Ashvy.- A bit more salt?
0:13:54 > 0:13:56- A little bit.- Wow! Oh, my God.
0:13:58 > 0:14:00- That much?- Yep.
0:14:03 > 0:14:06- It's pretty thin, isn't it?- It is. - What are you going to do about it?
0:14:06 > 0:14:12- In the next half-hour, crank the heat up, hopefully it will reduce down and thicken up.- Hopefully?
0:14:12 > 0:14:17Normally the water reduces, and what you're left with is a thick curry, because of the onions.
0:14:17 > 0:14:22- There's about 15 onions in there. - Boil the chicken for as long as you like, there will still be water.
0:14:22 > 0:14:27- I don't know what to say. - You're going to have to think about how you can get it to thicken up.
0:14:27 > 0:14:32I've asked how it gets thickened, and I'm being told it's thickened with onions.
0:14:32 > 0:14:36I've never known an onion to thicken anything in my life.
0:14:36 > 0:14:39I've got all of my moussaka in.
0:14:40 > 0:14:44- That's on full pelt now, yeah? - OK, thanks. I'm going to get there,
0:14:44 > 0:14:49but maybe just about five minutes before time, maybe!
0:14:49 > 0:14:53Afsaneh is the only one who has kept a smile on her face.
0:14:53 > 0:14:56- I think it's a nervous giggle. - SHE GIGGLES
0:14:58 > 0:15:03The first ones are starting to look good now, and, of course, that's 40 portions, straight off.
0:15:03 > 0:15:05I won't lie and say that it's not close.
0:15:06 > 0:15:11Guys, in about ten minutes you should be putting some dishes outside.
0:15:13 > 0:15:16- Are we going to do this?- Definitely.
0:15:16 > 0:15:21- Jay.- Yes.- Mate, this is too thin.
0:15:21 > 0:15:25Well, I'm just glad the chicken's cooked. I'm glad it tastes good.
0:15:25 > 0:15:28At this time, the time we've got left, I would go with cornflour.
0:15:28 > 0:15:30Every time you add some thickening to it,
0:15:30 > 0:15:33you're taking away the flavour. The other issue is,
0:15:33 > 0:15:37you keep boiling the chicken in that, and all you end up with is a very dry chicken.
0:15:37 > 0:15:41How about we take all the chicken out, put it in the pans, thick up the sauce
0:15:41 > 0:15:42and then pour it over the chicken?
0:15:42 > 0:15:46Up there for thinking, down there the dancing. Well done, mate.
0:15:46 > 0:15:49It a bit runny, to be fair, but you're speaking to an authentic Indian,
0:15:49 > 0:15:53there's no rules with curry. You make a runny or a thick sauce,
0:15:53 > 0:15:56there's absolutely no rules, and it tastes nice, so,
0:15:56 > 0:16:00I'm really happy with it. Really happy.
0:16:03 > 0:16:06It needs to be a sauce, not a watery mess.
0:16:06 > 0:16:11I'm not happy at everyone telling me how a curry should be made.
0:16:11 > 0:16:14It's the reason I chose a curry, I know how it's cooked.
0:16:16 > 0:16:22- Can we get the food out on the pass? We've got five minutes.- Eammon?
0:16:22 > 0:16:27- Yes, chef.- We need these hotpots out.
0:16:27 > 0:16:31It's 25 past, we need these hotpots out for the first customers.
0:16:33 > 0:16:37- Hot food, coming through. - It could be a little bit fierier.
0:16:37 > 0:16:42- Just a little bit more seasoning. - Overall, I'm twitching.
0:16:42 > 0:16:46The chef says he's twitching, which is a pretty good description,
0:16:46 > 0:16:49actually, because I'm beginning to twitch myself.
0:16:54 > 0:16:57Jay, your moussaka's out, your rice is out, for that to go,
0:16:57 > 0:17:00three minutes, yeah?
0:17:07 > 0:17:10Move, move, move!
0:17:15 > 0:17:18Everything's done, yes? There's stuff out.
0:17:20 > 0:17:24I'm just really hoping they like it. It will be a done deal then.
0:17:26 > 0:17:30Over 350 workers have just an hour for lunch,
0:17:30 > 0:17:34so the contestants need to serve them as fast as possible.
0:17:34 > 0:17:38Thank you very much indeed. Are you being served, sir? Hotpot?
0:17:38 > 0:17:41- Anyone want some authentic Indian curry?- Yes, please.
0:17:45 > 0:17:51- There you go.- Very nice, thank you. - Anybody, moussaka?
0:17:51 > 0:17:52Hotpot, yeah?
0:17:57 > 0:18:03- There you go, buddy. Enjoy, mate. - Anybody for moussaka?
0:18:03 > 0:18:07- Help yourself to some side salad, yeah?- Are you being served, sir?
0:18:07 > 0:18:11- Lamb hotpot.- This lamb is popular.
0:18:17 > 0:18:20I went for the hotpot. It tastes good.
0:18:20 > 0:18:24It's not greasy, I think, because I don't like greasy food.
0:18:24 > 0:18:26I think it's good. So, thanks to you.
0:18:30 > 0:18:33I was worried that lamb wasn't going to be cooked, but it is.
0:18:33 > 0:18:35It's very nice, it's tender, there's seasoning, I like the onions.
0:18:35 > 0:18:40The potatoes are falling apart. My sort of dish, I'd be very surprised
0:18:40 > 0:18:43- if that's not selling well out there.- It's a good dish.
0:18:46 > 0:18:48- Authentic Indian curry?- Yes, please.
0:18:48 > 0:18:50So, it's got the bones on, so be careful.
0:18:50 > 0:18:52We don't want any cracked teeth.
0:18:54 > 0:19:01- There you go.- Thank you.- Please help yourself to side salad, as well.
0:19:01 > 0:19:04I had the curry.
0:19:04 > 0:19:07It could have done with a bit more spice, for my liking,
0:19:07 > 0:19:10but, other than that, tiptop.
0:19:10 > 0:19:14I'm not one of these people that likes a burning curry,
0:19:14 > 0:19:16so, for me, this is nice.
0:19:18 > 0:19:20There's not very much spice in the sauce,
0:19:20 > 0:19:23the chicken's a bit dry, and the dish is a bit bland.
0:19:23 > 0:19:28- What a shame.- I've got no sauce, this is not a curry. Look.
0:19:32 > 0:19:37Lunch service is more than halfway through.
0:19:37 > 0:19:42The hotpot and curry are selling well, but not the moussaka.
0:19:42 > 0:19:48Anybody for moussaka? Nice vegetarian moussaka. Healthy.
0:19:48 > 0:19:52Do we look healthy? Can I have the unhealthy lamb hotpot?
0:19:52 > 0:19:58There you go, enjoy it. Are you being served? Hotpot?
0:20:00 > 0:20:02Because it's vegetarian, it's got no meat in,
0:20:02 > 0:20:05and obviously there are not many vegetarians.
0:20:05 > 0:20:07Anybody for moussaka? Please say yes.
0:20:07 > 0:20:11If they don't want it, you can't force them to have it.
0:20:13 > 0:20:16- It looks nice, anyway. - Moussaka. Thank you.
0:20:16 > 0:20:21- You can have your five a day on one plate.- Throw it on, darling.
0:20:21 > 0:20:23- Thank you.- Thank you.
0:20:25 > 0:20:30Moussaka? I've got some customers. He brought me some good luck.
0:20:34 > 0:20:37I had the moussaka. First time I've had it, it was lovely.
0:20:37 > 0:20:42Aubergine was very nice. Nice and tasty. Absolutely terrific.
0:20:47 > 0:20:50It looks pretty unattractive, and a bit of a slop on a plate,
0:20:50 > 0:20:52but actually, it tastes good.
0:20:59 > 0:21:02OK, guys, that's it. Well done.
0:21:02 > 0:21:04Service is finished now, so, if you wouldn't mind,
0:21:04 > 0:21:06could you clear up my kitchen?
0:21:06 > 0:21:08ALL: Yes, chef.
0:21:16 > 0:21:18We got some good food out of there today.
0:21:18 > 0:21:21I'm not sure everybody worked perfectly as part of a team.
0:21:21 > 0:21:23Some did, some didn't.
0:21:26 > 0:21:28Management style was good.
0:21:28 > 0:21:31Jay stayed completely in control of what was happening. He was aware.
0:21:34 > 0:21:36It's one of them things,
0:21:36 > 0:21:39when it's going on, you're like "What have I got myself into?"
0:21:39 > 0:21:42When it's done, fantastic feeling.
0:21:43 > 0:21:47As far as I'm concerned Eammon presented the dish of the day.
0:21:47 > 0:21:51That hotpot, I thought, was fabulous. But it didn't come without a fair bit of shouting, screaming,
0:21:51 > 0:21:55a little bit of panicking and a lot of help from the other team members.
0:21:57 > 0:21:59I have to say, I've been quietly thrilled
0:21:59 > 0:22:02about the day we've had here today.
0:22:02 > 0:22:04You learn every time you go in a kitchen.
0:22:04 > 0:22:08Ashvy needed a lot of help to get her chicken curry out. And we had a couple of dishes,
0:22:08 > 0:22:10to coin a Torode phrase -
0:22:10 > 0:22:12her curry lacked a bit of oomph!
0:22:15 > 0:22:18It was very stressful, obviously.
0:22:18 > 0:22:20Little blip with the sauce being a little bit thin,
0:22:20 > 0:22:25but we worked around that. Really good team effort, again.
0:22:25 > 0:22:29Afsaneh got her dish out without any help from anybody.
0:22:29 > 0:22:35Just went about her business, got the dish out, and I really enjoyed the moussaka.
0:22:35 > 0:22:39I've never done anything like this before, and we actually did it.
0:22:39 > 0:22:41Andrew worked today like a demon.
0:22:41 > 0:22:45Picked up all the difficult jobs nobody else wanted,
0:22:45 > 0:22:49kept a grin on his face, and just worked, worked.
0:22:49 > 0:22:51I had a good day. I got on with all my jobs.
0:22:53 > 0:22:56That was good, really enjoyed that, actually.
0:22:56 > 0:22:58The guys who had the day with Jason Atherton, I mean,
0:22:58 > 0:23:02they'll be buzzing, but these five will be absolutely desperate
0:23:02 > 0:23:05to get back in that kitchen and prove they've got it.
0:23:05 > 0:23:07Let the proper fight begin.
0:23:20 > 0:23:24The team events are over, and all the contestants are returning
0:23:24 > 0:23:28to the MasterChef kitchen to face their next challenge.
0:23:29 > 0:23:34To stay in the competition they will have to cook just one dish to
0:23:34 > 0:23:38prove that they have progressed.
0:23:38 > 0:23:42The last challenge was just such an amazing experience.
0:23:42 > 0:23:48Cooking in a tent, working with Jason Atherton was just a dream come true.
0:23:48 > 0:23:53I want to stay in, because I want to keep having those experiences.
0:23:53 > 0:23:56Two team challenges on the bounce we've had, now it's individual,
0:23:56 > 0:24:01it's cooking to stay in the competition, so, it's like the best plate out there now.
0:24:03 > 0:24:05I've definitely improved already.
0:24:05 > 0:24:10Every little thing that I'm doing I'm getting better at.
0:24:10 > 0:24:11If I nail my dish today, I will stay.
0:24:15 > 0:24:18We have really talented cooks, brilliant cooks, and for us,
0:24:18 > 0:24:21now it's time to see what they're really made of.
0:24:21 > 0:24:24Time, I think, to just turn the heat up a little bit.
0:24:39 > 0:24:41Welcome back to the MasterChef kitchen.
0:24:41 > 0:24:47Unfortunately, Ashvy is really unwell, and she can't join us today.
0:24:49 > 0:24:52It's been quite a journey,
0:24:52 > 0:24:56and you have been on a steep learning curve.
0:24:57 > 0:25:00Every time you step in this MasterChef kitchen,
0:25:00 > 0:25:02you have to perform.
0:25:04 > 0:25:07We will only take the best cooks with us.
0:25:10 > 0:25:16One dish, your own food, one and a half hours, let's cook.
0:25:33 > 0:25:35Afsaneh, she grew up in the Middle East,
0:25:35 > 0:25:40and her food is from the region, and it's beautiful and it's different.
0:25:40 > 0:25:42And it is absolutely heavenly.
0:25:42 > 0:25:46Pucker your lips, you're about to get a big kiss,
0:25:46 > 0:25:48because that is just delicious.
0:25:56 > 0:25:58Afsaneh, what's your dish?
0:25:58 > 0:26:02I'm doing rack of lamb and pomegranate juice reduction,
0:26:02 > 0:26:06serving it with kidney ragu and fried liver.
0:26:06 > 0:26:12This is the sort of food I don't regularly cook, I don't really like!
0:26:12 > 0:26:14- You don't what?- I don't really like.
0:26:14 > 0:26:17- You don't like something you're going to cook!- No, I don't like offal.
0:26:17 > 0:26:21Why would you risk your MasterChef career doing that?
0:26:21 > 0:26:24I've got to take risks if I want to stay in this competition.
0:26:24 > 0:26:27I've got to get out of my comfort zone and just go for it.
0:26:27 > 0:26:29Woah! Love it!
0:26:33 > 0:26:38The trickiest part of this dish is the timing.
0:26:38 > 0:26:42Obviously, with the offal, you don't want it overcooked,
0:26:42 > 0:26:44you don't want it undercooked.
0:26:44 > 0:26:46God knows how it's going to turn out!
0:26:54 > 0:26:57Tom is a 26-year-old plasterer.
0:26:57 > 0:27:02Some of his creations have been daring and bordering on brilliant.
0:27:03 > 0:27:08It shouldn't work, but it does. It's very, very, very clever.
0:27:09 > 0:27:13But he also makes lots of silly mistakes.
0:27:13 > 0:27:15Where's the sauce?
0:27:15 > 0:27:19Is there somebody out there with a jug of sauce under their bench?
0:27:21 > 0:27:26Today, he's got to deliver really good-quality food, free of mistakes.
0:27:29 > 0:27:32By the looks of your ingredients, you are cooking a dessert,
0:27:32 > 0:27:35- and we have not seen one from you yet.- You haven't, no.
0:27:35 > 0:27:39It's a chilli and pineapple souffle, and a coconut and ginger ice cream.
0:27:39 > 0:27:41I've never seen a pineapple souffle.
0:27:41 > 0:27:45- No, neither had I, that's why I wanted to do it.- Exciting, daring.
0:27:45 > 0:27:47Why do you cook on the edge, Tom?
0:27:47 > 0:27:51If you're not cooking on the edge, not trying to create, it's just repetition.
0:27:51 > 0:27:53Dangerous, doing a souffle.
0:27:53 > 0:27:56- I haven't had one sink yet. - Not one's gone wrong?
0:27:56 > 0:27:58Not one hasn't risen.
0:28:01 > 0:28:06I've never seen a pineapple souffle. Never, ever, ever.
0:28:06 > 0:28:10It's exciting, it's original, it's difficult.
0:28:10 > 0:28:15He says it's never gone wrong so far. There's always a first time.
0:28:15 > 0:28:18I realise it's make or break today.
0:28:20 > 0:28:22If I don't deliver perfection,
0:28:22 > 0:28:25then I think I'll, pretty much, be going home.
0:28:35 > 0:28:37You've had 20 minutes.
0:28:42 > 0:28:45Eammon is a 47-year-old joiner from Lincoln.
0:28:45 > 0:28:49His food was absolutely beautiful.
0:28:49 > 0:28:51That combination is really stunning.
0:28:51 > 0:28:54It's like tasting a mouthful of fresh sea,
0:28:54 > 0:28:56it's really, really wonderful.
0:28:56 > 0:29:00Eammon's a great cook, he needs to believe and stop getting so stressed.
0:29:00 > 0:29:04Just get your head down and present the food as well as we know you can.
0:29:08 > 0:29:11Every day, learn a little more, and push a little more.
0:29:11 > 0:29:12That's the real thrill.
0:29:12 > 0:29:16Quite frankly, I've done things that had you said I'd do them
0:29:16 > 0:29:19three, four weeks ago, I would've thought, "No way."
0:29:23 > 0:29:25A lot of stuff on this bench, what's your dish?
0:29:25 > 0:29:29I'm doing a stuffed chicken breast, stuffed with a goat's cheese,
0:29:29 > 0:29:33chicken liver, served with a mushroom veloute, and a baked onion.
0:29:33 > 0:29:37- Woah! Loads of work, for an hour and a half.- Yeah, I know.- Too much work?
0:29:37 > 0:29:42I don't feel in a flap. Come back in 20 minutes. But I'm kind of happy with the way things are going.
0:29:42 > 0:29:45- What have you sacrificed to actually be here?- I miss my wife and kids.
0:29:45 > 0:29:49I'm rarely away from them. I know plenty of people are away from their families,
0:29:49 > 0:29:52for work purposes, but I'm not normally, and that's a struggle,
0:29:52 > 0:29:55to be honest with you. I miss them.
0:29:59 > 0:30:04He's doing a chicken breast, stuffing it with goat's cheese, wild mushrooms, and a stuffed onion.
0:30:04 > 0:30:07Pull it off, Eammon, get the work done in time,
0:30:07 > 0:30:10get those big flavours balanced, could be very good indeed.
0:30:14 > 0:30:20Aki. There is somebody who understands the food of Japan.
0:30:20 > 0:30:23The flavours are quite sensational.
0:30:23 > 0:30:26Aki? You can cook.
0:30:29 > 0:30:32Aki needs to take that beautiful food that she does,
0:30:32 > 0:30:33and use that as a foundation to grow.
0:30:37 > 0:30:39Aki, what are you going to cook for us?
0:30:39 > 0:30:44I'm making a green tea gateau, with some red bean sweet paste,
0:30:44 > 0:30:47plum wine jelly, and some warm black syrup.
0:30:47 > 0:30:50What do you hope to prove? What point do you want to make?
0:30:50 > 0:30:54I want to show, today, that I've grown so much.
0:30:54 > 0:30:58Especially in terms of presentation, I've become meticulous,
0:30:58 > 0:31:00and it's going to be very evocative.
0:31:00 > 0:31:02I'm going to take you to Kyoto. Right now.
0:31:07 > 0:31:10We're seeing sweet things from Aki today.
0:31:10 > 0:31:12She's got a lovely-sounding green tea gateau.
0:31:15 > 0:31:19I haven't brought all of these different flavours together before,
0:31:19 > 0:31:24and I haven't seen them served together before.
0:31:24 > 0:31:26It's my imagination.
0:31:26 > 0:31:30I'm very excited to see what John and Gregg think of it.
0:31:36 > 0:31:40Ladies and gentlemen, 45 minutes gone, you are halfway.
0:31:44 > 0:31:46Jay from Southport is a big guy,
0:31:46 > 0:31:49but he does very good presentation, and good, classic food.
0:31:49 > 0:31:54There have been times when he has been the best cook in the room.
0:31:54 > 0:31:56A beautifully cooked scallop.
0:31:56 > 0:31:59That's nice. That's lovely.
0:31:59 > 0:32:03If he's got a weakness, it may be he plays it safe.
0:32:03 > 0:32:04I think he needs to be a bit bolder.
0:32:05 > 0:32:08I've been competitive all my life.
0:32:08 > 0:32:13It's great working as a team, but I'm glad to be on my own now.
0:32:13 > 0:32:16I'm on my own, and I'm competing. Fantastic.
0:32:19 > 0:32:23- Today, what are you going to cook for us?- Fillet of beef.
0:32:23 > 0:32:26I'm doing a Roquefort butter, I'm doing an asparagus crown,
0:32:26 > 0:32:28with a savoury asparagus custard in the middle,
0:32:28 > 0:32:31and I'm doing ceps,
0:32:31 > 0:32:33and a few buttered greens.
0:32:33 > 0:32:39- Are you crowding that plate, Jay? - You'll only crowd it if there's too many flavours bouncing round.
0:32:39 > 0:32:41If you've nicely balanced them out, not crowding.
0:32:41 > 0:32:44I don't think it's too many flavours. No, I don't think so.
0:32:44 > 0:32:48You've got to perform here, and that's the end of it. So I'm hoping it comes together.
0:32:54 > 0:32:57I admire the fact he's trying something new.
0:32:57 > 0:33:00But can he make those flavours work together?
0:33:04 > 0:33:08Shelina. There is a girl who is really driven.
0:33:09 > 0:33:11Her food of Mauritius gives us sunshine.
0:33:13 > 0:33:16The flavours of that dish, I think, are simply stunning.
0:33:18 > 0:33:21It's all a little bit sloppy. Texture's a little bit wet.
0:33:23 > 0:33:25She can be inconsistent.
0:33:25 > 0:33:28Today, we need her to be on the top of her game.
0:33:31 > 0:33:33The experience with Jason Atherton
0:33:33 > 0:33:36and being in the kitchen with him was fantastic.
0:33:36 > 0:33:38I learnt so much about
0:33:38 > 0:33:41having finesse and detail in the way that you deliver food.
0:33:41 > 0:33:46I'm going to just try and make sure it looks a little bit pretty on the plate.
0:33:48 > 0:33:50Shelina. An Alphonso mango.
0:33:50 > 0:33:52One of my favourite things in the world.
0:33:52 > 0:33:54What are you doing with it?
0:33:54 > 0:33:57I am making a mango and cardamom trifle,
0:33:57 > 0:34:03with a mango and lime sorbet and a Mauritian rum spiced baba.
0:34:03 > 0:34:05- Your food sounds fantastic. - Thank you.
0:34:05 > 0:34:07Shelina, are you married?
0:34:07 > 0:34:10I am. He doesn't appreciate my cooking, so...
0:34:10 > 0:34:11SHE LAUGHS
0:34:11 > 0:34:15- I'm joking! - I tell you what - he better, now!
0:34:15 > 0:34:17How ambitious are you now feeling?
0:34:17 > 0:34:22Well, this is the most ambitious dish I've ever tried to put together in the time that I've had.
0:34:22 > 0:34:25I expect you to do that mango justice.
0:34:27 > 0:34:32We know I like puddings, but that's not just the point for me, John.
0:34:32 > 0:34:36What she's doing there, I think I'm about to take Shelina by the hand and elope with her.
0:34:43 > 0:34:46Just under 20 minutes to go, guys.
0:34:54 > 0:34:58Andrew. There is a man who dares to put the unusual together,
0:34:58 > 0:34:59and makes them truly work.
0:34:59 > 0:35:02It makes my head spin
0:35:02 > 0:35:05in a really good way.
0:35:05 > 0:35:06I want to see Andrew today
0:35:06 > 0:35:10put his head down and produce something truly delicious,
0:35:10 > 0:35:13cos I want that boy to stay in this competition.
0:35:16 > 0:35:20I'll feel very upset if I leave today.
0:35:21 > 0:35:24If I pull this off, the dish is going to be wonderful,
0:35:24 > 0:35:27and I just hope John and Gregg will leave me some so I can finish it.
0:35:29 > 0:35:31Big smile on your face, Andrew.
0:35:31 > 0:35:33- Yeah, big smile. - What are you cooking?
0:35:33 > 0:35:37Pan-fried quail with potato pancake and a stuffed courgette.
0:35:37 > 0:35:41Whenever you say a dish, we know there is going to be a lot more to that dish than that.
0:35:41 > 0:35:44Presently, we have figs in syrup, we've got pomegranate,
0:35:44 > 0:35:47lemons, we've got star anise sitting in butter.
0:35:47 > 0:35:52- Where's it all come from? - From Afsaneh, cos she cooks these kind of ingredients beautifully.
0:35:52 > 0:35:55You're watching your competition and understanding what you can learn.
0:35:55 > 0:35:59Absolutely, yeah. I've learnt so much from Afsaneh from two team challenges.
0:35:59 > 0:36:01- Good luck.- Andrew, sounds exciting.
0:36:04 > 0:36:06I'm really looking forward to Andrew's dish.
0:36:06 > 0:36:09He's used the legs to stuff a yellow courgette.
0:36:11 > 0:36:13I do hope he pulls it off.
0:36:18 > 0:36:21Emma is a 29-year-old from Scotland. She, like me, has got a sweet tooth.
0:36:21 > 0:36:25When she gets it right, she REALLY gets it right.
0:36:25 > 0:36:28For me, this is definitely the nicest thing that I've eaten today.
0:36:28 > 0:36:30I think it's absolutely fantastic.
0:36:32 > 0:36:36But when she gets it wrong, it does go a little bit strange.
0:36:36 > 0:36:38For me, it's all too sweet.
0:36:38 > 0:36:41The vibrancy of those scallops is completely lost.
0:36:43 > 0:36:47Now it's time for her to come back in here and really prove herself.
0:36:50 > 0:36:54I don't think I've shown John and Gregg my best, yet.
0:36:54 > 0:36:58I've already got so many new ideas that I haven't tried out yet.
0:36:58 > 0:37:01I think I've got an awful lot more still to give.
0:37:01 > 0:37:04I just hope that John and Gregg see that, as well.
0:37:07 > 0:37:09Emma, what are you going to cook for us?
0:37:09 > 0:37:14I'm basically making steak and mash, and onion ice cream.
0:37:15 > 0:37:18What I'm trying to do is add my own little twist to it,
0:37:18 > 0:37:23and show you the skills that I learned from working with Jason.
0:37:23 > 0:37:26You're making onion ice cream to go with the steak. Mmm.
0:37:26 > 0:37:30- Very interesting.- Have you had onion ice cream before?- Yes.
0:37:30 > 0:37:33Yeah, I had it in a restaurant, and I thought,
0:37:33 > 0:37:36"That's quite interesting." So I thought I'd give it a shot.
0:37:36 > 0:37:39Steak, mash and onion ice cream is...pretty out there.
0:37:39 > 0:37:42It's pretty left-field.
0:37:42 > 0:37:44- Not if it's good. - I think it's a risky dish.
0:37:44 > 0:37:46- I think so, too. - I think it's a really risky dish.
0:37:46 > 0:37:49But, hey - let's see what happens.
0:37:49 > 0:37:52- Yeah, yeah. Thank you.- Good luck.
0:37:54 > 0:37:57Am I missing something, John, or did she honestly say
0:37:57 > 0:38:01she was going to serve an ice cream made of onion with a piece of beef?
0:38:01 > 0:38:04It's about hot and cold. It's about acidity and about sweetness.
0:38:04 > 0:38:08I get what she's trying to do. I hope it works.
0:38:09 > 0:38:12If I like it, I'm going to have myself certified.
0:38:12 > 0:38:14HE LAUGHS
0:38:18 > 0:38:21You have just four minutes.
0:38:25 > 0:38:27Ninety seconds.
0:38:29 > 0:38:31Come on, 30 seconds.
0:38:31 > 0:38:33If it's going to go on a plate, it needs to go on now.
0:38:38 > 0:38:40That's it. Stop!
0:38:58 > 0:39:01Emma has made a slow-cooked beef fillet,
0:39:01 > 0:39:04with bone marrow persillade,
0:39:04 > 0:39:07carrots, horseradish pommes puree,
0:39:07 > 0:39:10red wine jus, and onion ice cream.
0:39:15 > 0:39:18That piece of beef is absolutely beautifully cooked,
0:39:18 > 0:39:21and I really enjoy that rich, sweet sauce.
0:39:21 > 0:39:24And then the textures come in from the creamy mashed potato,
0:39:24 > 0:39:27and the coldness of your onion ice cream.
0:39:27 > 0:39:29The one thing that is not standing up to it all...
0:39:29 > 0:39:31- Is the beef.- ..is the beef.
0:39:31 > 0:39:35It's cooked really well, I just would've liked to taste the beef a bit more.
0:39:35 > 0:39:37- SHE WHISPERS:- OK.
0:39:42 > 0:39:45Love the slippery beef and the strength of your sauce,
0:39:45 > 0:39:48and I love the tang of the horseradish and the mashed potato.
0:39:48 > 0:39:50Don't like the ice cream one bit.
0:39:51 > 0:39:54- Not one bit. - You either love it or hate it.
0:39:54 > 0:39:57- Thanks.- Thank you. Cheers.
0:40:06 > 0:40:10The ice cream is something where you either hate it or you love it.
0:40:10 > 0:40:13John didn't seem to mind it, Gregg didn't like it at all.
0:40:21 > 0:40:23Jay has also made fillet of beef,
0:40:23 > 0:40:27served with Roquefort butter, ceps,
0:40:27 > 0:40:31an asparagus crown filled with a savoury asparagus mousse,
0:40:31 > 0:40:33and a cep sauce.
0:40:38 > 0:40:41Yeah. That'll do for me. That's, that's good.
0:40:41 > 0:40:44I'm surprised. Balances very well. Nice.
0:40:44 > 0:40:47My only complaint is I think that would've looked a lot smarter
0:40:47 > 0:40:49if you'd have sliced that beef.
0:40:49 > 0:40:50Could look more elegant.
0:40:52 > 0:40:53Thank you.
0:40:59 > 0:41:03Jay, you have an extraordinary touch. That asparagus mousse
0:41:03 > 0:41:05is really light, really velvety.
0:41:05 > 0:41:07The beef, beautifully cooked.
0:41:07 > 0:41:11I can taste every single part of that dish individually,
0:41:11 > 0:41:14and it's a really, really good dish.
0:41:17 > 0:41:19- Thanks, Jay.- Thank you very much.
0:41:27 > 0:41:29I put a fair bit of effort into that dish,
0:41:29 > 0:41:32getting it right, balancing it.
0:41:32 > 0:41:35I mean, OK. You know, he says the beef was a bit too big,
0:41:35 > 0:41:37but I can use a cut for myself,
0:41:37 > 0:41:39I'm a big bloke, you know what I mean?
0:41:50 > 0:41:52Andrew has made pan-fried quail,
0:41:52 > 0:41:54served with potato pancake,
0:41:54 > 0:41:57quail's-leg-stuffed courgette,
0:41:57 > 0:41:59with a pomegranate and parsley salad,
0:41:59 > 0:42:01prune and caper jam,
0:42:01 > 0:42:02and a quail sauce.
0:42:08 > 0:42:09Boom.
0:42:10 > 0:42:19Boom, that amazing, sweet-but-sharp caper-and-fig jam is just brilliant.
0:42:19 > 0:42:25The stewed quail inside the courgette is full of flavour with the wonderful quail sauce.
0:42:25 > 0:42:30All those lovely big bits of flavour on there are wonderful together,
0:42:30 > 0:42:33but there is no taste of that quail breast.
0:42:40 > 0:42:42There is so much to admire there.
0:42:42 > 0:42:47I love the sweet-potato pancake with that sweet jam underneath.
0:42:47 > 0:42:52But, all together, on a forkful, you lose the quail.
0:42:55 > 0:42:58I think you've got amazing skill, amazing knowledge.
0:42:58 > 0:43:02I know you're trying to invent every single dish, maybe a little bit more plagiarism.
0:43:02 > 0:43:05- OK?- Yeah.
0:43:05 > 0:43:07Andrew, thank you very much.
0:43:09 > 0:43:12GREGG SIGHS
0:43:34 > 0:43:39Shelina has made an Alphonso mango and cardamom trifle,
0:43:39 > 0:43:45a spiced Mauritian rum baba and a mango and lime sorbet.
0:43:45 > 0:43:48Beautiful. That's beautiful.
0:43:56 > 0:43:59That perfumed, sweet, sweet mango
0:43:59 > 0:44:02and a bit of sharpness of lime is heaven.
0:44:09 > 0:44:13Oh! That's even better!
0:44:15 > 0:44:16It's mango, it's cream.
0:44:16 > 0:44:20There's vanilla, there's the warmth of booze. That is beautiful.
0:44:20 > 0:44:21Right, rum baba.
0:44:26 > 0:44:30This sort of dish at the end of a meal would have me coming back and coming back.
0:44:30 > 0:44:33I think that is absolute delight.
0:44:33 > 0:44:36That may well be one of the best deserts I've had ever.
0:44:37 > 0:44:40I'm serious. That is just absolutely knockout.
0:44:46 > 0:44:52Shelina, your dessert, I think, is close to faultless.
0:44:52 > 0:44:53I think it's absolutely delicious.
0:44:53 > 0:44:56Beautifully flavoured, beautifully defined,
0:44:56 > 0:44:59beautifully made and looks beautiful.
0:44:59 > 0:45:00Thank you.
0:45:00 > 0:45:03- Ooooh! Well done.- Thank you. - Very well done.
0:45:03 > 0:45:05Thank you very much.
0:45:15 > 0:45:16Amazing.
0:45:16 > 0:45:18I'm feeling amazing right now.
0:45:20 > 0:45:23I'm in shock. I'm in shock about the comments.
0:45:23 > 0:45:27It's the best feedback any girl could ever ask for.
0:45:36 > 0:45:38Eammon has made chicken breast
0:45:38 > 0:45:42stuffed with goat's cheese and chicken liver,
0:45:42 > 0:45:45served with a pancetta-wrapped baked onion, morel sauce
0:45:45 > 0:45:47and parsley vinaigrette.
0:45:51 > 0:45:54I like the moist chicken against those big flavours.
0:45:54 > 0:45:57They are powerful, they're rich, but you do pull 'em off.
0:45:57 > 0:46:01I believe you need to do a little bit of work on the presentation,
0:46:01 > 0:46:04find a way somehow of not having great big lumps
0:46:04 > 0:46:05in the middle of the plate.
0:46:05 > 0:46:09But the flavours, the textures are knocking on the door of wonderful.
0:46:10 > 0:46:11Thank you.
0:46:11 > 0:46:15We are allowed to disagree with each other. I think it looks great.
0:46:23 > 0:46:27That rich, earthy, silky mushroom sauce,
0:46:27 > 0:46:29it tastes rich, but at the same time
0:46:29 > 0:46:32it adds saltiness to that really strong liver
0:46:32 > 0:46:34inside the chicken.
0:46:34 > 0:46:36It's well seasoned, it's well presented,
0:46:36 > 0:46:41it's well cooked, it's well thought out.
0:46:41 > 0:46:44Well, John incorrectly likes the look of the plate
0:46:44 > 0:46:47but we both agree it tastes great, Eammon.
0:46:47 > 0:46:49OK, thanks.
0:46:49 > 0:46:51- Thanks, mate. - Cheers, thank you.
0:47:09 > 0:47:11Aki has made green tea gateau,
0:47:11 > 0:47:14layered with red bean paste and chestnuts
0:47:14 > 0:47:19served with plum wine jelly and a warm black treacle syrup.
0:47:23 > 0:47:26Aki, that is so pretty and so elegant.
0:47:26 > 0:47:28So smart.
0:47:35 > 0:47:38Love the jelly. Like the flavour of the cake.
0:47:38 > 0:47:41Don't particularly enjoy the texture of the cake.
0:47:41 > 0:47:43The sponge and those chestnuts,
0:47:43 > 0:47:46also, this bean centre,
0:47:46 > 0:47:50make the whole thing a little mealy and a little dry.
0:47:57 > 0:47:59The jelly, delicious.
0:47:59 > 0:48:02Love the gold leaf, love the home-made treacle.
0:48:02 > 0:48:06The cake is beautifully made and I think the whole thing works very well together
0:48:06 > 0:48:09bar the texture of those sweet chestnuts.
0:48:10 > 0:48:13- Aki, thank you.- Thank you very much.
0:48:19 > 0:48:20I thought it worked
0:48:20 > 0:48:24but I was worried because it's not a conventional combination of ingredients.
0:48:26 > 0:48:30But they liked the flavours so I'm very pleased about that.
0:48:34 > 0:48:37Tom has made chilli pineapple souffle
0:48:37 > 0:48:42served with ginger coconut ice cream inside a pistachio basket.
0:48:43 > 0:48:46That's lovely. That's lovely!
0:48:46 > 0:48:48Dainty, elegant.
0:48:49 > 0:48:50Beautiful.
0:48:57 > 0:48:58Stunning.
0:48:58 > 0:49:01Absolutely stunning.
0:49:01 > 0:49:04As light as a feather.
0:49:04 > 0:49:06Sunshine suite of pineapple
0:49:06 > 0:49:10and a little bit of chilli heat prickling your tongue.
0:49:11 > 0:49:12Stunning.
0:49:20 > 0:49:25What I really like about it is it reminds me
0:49:25 > 0:49:29- of a Thai pineapple curry but in dessert form.- Yeah!
0:49:29 > 0:49:31So it's this sort of weird thing
0:49:31 > 0:49:35that it's a dessert but it's almost heading towards a sort of savoury dessert
0:49:35 > 0:49:36and I think it's really exciting.
0:49:38 > 0:49:42- If we both like it, you've got to smile. Deal?- Yeah.
0:49:42 > 0:49:45- Right, good, stop messing about. - Thanks very much.- Thanks, Tom.
0:49:45 > 0:49:47Grumpy git.
0:49:47 > 0:49:49JOHN SIGHS
0:49:56 > 0:49:58We cooked for 100 people in Bath
0:49:58 > 0:50:00and then to cook with Jason Atherton,
0:50:00 > 0:50:06I learnt so much and then to bring that forward into today, and getting positive feedback, it's brilliant.
0:50:11 > 0:50:14Afsaneh has made rack of lamb,
0:50:14 > 0:50:18crusted with toasted pine nuts, served with ragu of kidney,
0:50:18 > 0:50:20fried lamb's liver and onions,
0:50:20 > 0:50:22mashed potato,
0:50:22 > 0:50:23wilted spinach,
0:50:23 > 0:50:25a pomegranate reduction,
0:50:25 > 0:50:27and lamb jus.
0:50:34 > 0:50:38Your rack of lamb is cooked beautifully and I really enjoy
0:50:38 > 0:50:43the sweetness of the pomegranate and your wonderful, rich lamb sauce
0:50:43 > 0:50:45but both the kidneys and the lamb's liver
0:50:45 > 0:50:52is cooked way beyond anything which should be...eaten.
0:50:52 > 0:50:56That lamb's liver, honestly, that is cooked so hard,
0:50:56 > 0:51:00that should you put that into a gun, it would be able to kill a pheasant.
0:51:00 > 0:51:03SHE LAUGHS
0:51:03 > 0:51:06Look at it, honestly! I know that you're a good cook.
0:51:06 > 0:51:09I know that you can cook things that you love to cook very well.
0:51:09 > 0:51:13Two things on that plate aren't cooked well because you don't like them.
0:51:21 > 0:51:25Good, good flavour combinations but I'm chewing kidneys
0:51:25 > 0:51:28and I'm chewing the liver, and that's wrong.
0:51:28 > 0:51:33But the sweet tangs that you've got from your pomegranate reduction
0:51:33 > 0:51:36with meaty flavours I think is really good.
0:51:38 > 0:51:40Thank you.
0:51:46 > 0:51:50I'm very down, actually. I'm disappointed at myself.
0:51:53 > 0:51:55I knew they were overcooked
0:51:55 > 0:51:58and I shouldn't have put it on the plate.
0:52:01 > 0:52:04I have to say, we admire your ambition today,
0:52:04 > 0:52:06some absolutely extraordinary food.
0:52:08 > 0:52:10But, of course,
0:52:10 > 0:52:12some not without fault.
0:52:16 > 0:52:19We now have a very difficult decision to make.
0:52:19 > 0:52:21Thanks very much. Off you go.
0:52:43 > 0:52:46The cooks in the room today did really well and you can see
0:52:46 > 0:52:48the progress they've been making.
0:52:48 > 0:52:52My two favourite dishes were desserts from Tom and Shelina
0:52:52 > 0:52:55and both Tom and Shelina did desserts with Jason.
0:52:55 > 0:52:56They didn't copy his desserts,
0:52:56 > 0:53:00- but it's definitely inspired them, John.- Good, that's the way it should be.
0:53:00 > 0:53:04Jay had a really big flavoured dish.
0:53:04 > 0:53:06I thought the beef was a little too big
0:53:06 > 0:53:09but I didn't expect that sort of flavour explosion.
0:53:09 > 0:53:12Everything was cooked really well. It was seasoned really well.
0:53:12 > 0:53:14It was really delicious.
0:53:15 > 0:53:18Today, I think that Eammon actually came up trumps.
0:53:18 > 0:53:22That stuffed onion with goat's cheese and bacon,
0:53:22 > 0:53:27I thought it was a great-looking thing. It just delivered on all sorts of levels.
0:53:27 > 0:53:30So, the people who truly impressed us today were Tom,
0:53:30 > 0:53:35Eammon, Jay and Shelina.
0:53:35 > 0:53:40Andrew did a huge amount of work but didn't quite pull it off.
0:53:40 > 0:53:43The quail couldn't stand up but, you know, the guy is a grafter.
0:53:43 > 0:53:47We know that, we know that he's determined and he will work really hard.
0:53:47 > 0:53:48I want to talk about Aki.
0:53:48 > 0:53:52Aki's dishes always have style and elegance, John.
0:53:52 > 0:53:54They're so beautifully presented.
0:53:54 > 0:53:57But the cake itself, I thought, was disappointing.
0:53:57 > 0:53:59The jelly, however, was a knockout.
0:54:00 > 0:54:07If I had to go home today, of course I'll be really, really devastated.
0:54:07 > 0:54:09I'm pleased for Emma, in a way.
0:54:09 > 0:54:13I know I didn't agree with the dish but it was a beautiful piece of beef.
0:54:13 > 0:54:17Really nice sauce, and horseradish and mashed potato, great. No need at all
0:54:17 > 0:54:20to stick a big lump of raspberry ripple on the side.
0:54:21 > 0:54:26The competition is really tough and everybody's an amazing cook.
0:54:26 > 0:54:30I don't know whether what I've done is enough to keep me in.
0:54:30 > 0:54:33Afsaneh, I hope, today got a big wake-up call.
0:54:33 > 0:54:37She shouldn't go anywhere near things she doesn't like to cook.
0:54:37 > 0:54:40She was right on the flavours, but she didn't have the knowledge
0:54:40 > 0:54:43to cook the offal because she doesn't like offal!
0:54:43 > 0:54:45Afsaneh, please, please!
0:54:45 > 0:54:49MasterChef is not a time to experiment with stuff you don't like.
0:54:51 > 0:54:54I want it so much
0:54:54 > 0:54:56but I'm not happy at all today.
0:54:57 > 0:55:01I think if somebody's going out, it's going to be me.
0:55:01 > 0:55:03At risk, we have Afsaneh...
0:55:04 > 0:55:06..Aki...
0:55:06 > 0:55:09Andrew...and Emma.
0:55:09 > 0:55:11Who, out of those four,
0:55:11 > 0:55:14doesn't have the ability to win the competition?
0:55:14 > 0:55:15Um...
0:55:17 > 0:55:18Er...
0:55:18 > 0:55:20Tough decision.
0:55:39 > 0:55:41It's easy to see the progress that's being made here.
0:55:44 > 0:55:45But...
0:55:46 > 0:55:48..some are stronger than others.
0:55:52 > 0:55:55Shelina, Tom...
0:55:56 > 0:56:00..Jay, Eammon.
0:56:01 > 0:56:04Brilliant work. Well done, you're staying with us.
0:56:21 > 0:56:26For you four, there were ups and downs.
0:56:37 > 0:56:40For us, the decision is
0:56:40 > 0:56:42who can cope with the competition?
0:56:42 > 0:56:44Who has what it takes?
0:56:44 > 0:56:46Who doesn't have what it takes?
0:56:49 > 0:56:52And the answer to that question is...
0:56:52 > 0:56:57we couldn't make a decision, so all four of you are staying with us. Congratulations.
0:57:08 > 0:57:11They've given me another opportunity
0:57:11 > 0:57:14so I've just got to make sure I nail my next dish.
0:57:18 > 0:57:20I'm really relieved.
0:57:20 > 0:57:23Excited at the same time that I'm still here.
0:57:25 > 0:57:28I feel really lucky that I've got another chance
0:57:28 > 0:57:32and I think today was a wake-up call for me.
0:57:33 > 0:57:36I can understand that no-one really deserved to go home
0:57:36 > 0:57:39but that just means the challenges are going to get tougher
0:57:39 > 0:57:42because they've got to find some way of whittling us down.
0:57:46 > 0:57:49Ashvy was unable to return to MasterChef.
0:57:49 > 0:57:52Despite her commitment to the competition,
0:57:52 > 0:57:54unfortunately, she had to withdraw.
0:57:58 > 0:58:02Next week, there is just one challenge.
0:58:05 > 0:58:08To master the cuisines of Europe.
0:58:08 > 0:58:10Brava, brava, brava!
0:58:10 > 0:58:11Really happy.
0:58:13 > 0:58:18Their place in the competition comes down to just one dish.
0:58:19 > 0:58:22I think this may be the best cooking you've done so far.
0:58:22 > 0:58:26One of them will be going home.
0:58:30 > 0:58:32Subtitles by Red Bee Media Ltd
0:58:32 > 0:58:34E-mail subtitling@bbc.co.uk