0:00:02 > 0:00:03MasterChef is back.
0:00:03 > 0:00:07Hundreds auditioned, now the best 50 amateur cooks are through.
0:00:08 > 0:00:09Let's cook.
0:00:11 > 0:00:13Get your pudding spoon out and man up.
0:00:13 > 0:00:17You either stand out or you're knocked out.
0:00:17 > 0:00:18Each week, ten new contestants
0:00:18 > 0:00:23battling for a place in Friday's quarterfinal.
0:00:23 > 0:00:24I don't want to eat it.
0:00:24 > 0:00:26I already feel nervous for them.
0:00:26 > 0:00:28This is just...bang.
0:00:28 > 0:00:31Only the strongest will make it to the final challenges.
0:00:31 > 0:00:33Come on, we have got to move now.
0:00:33 > 0:00:36You've got six minutes left.
0:00:36 > 0:00:37Oh!
0:00:37 > 0:00:40Cooking does not get tougher than this.
0:00:47 > 0:00:50I love days like today.
0:00:50 > 0:00:55MasterChef quarterfinal and we have got ourselves four great cooks.
0:00:55 > 0:00:57This quarterfinal could be incredible.
0:00:57 > 0:00:59I want them to really set this competition on fire.
0:01:04 > 0:01:06'Today is the quarterfinals.'
0:01:06 > 0:01:09I am so excited and I am so nervous in, sort of, equal measures.
0:01:12 > 0:01:14'This is an opportunity of a lifetime.'
0:01:14 > 0:01:17I am really, really up for the challenge ahead.
0:01:19 > 0:01:22Everyone obviously wants to go all the way in the competition.
0:01:22 > 0:01:24You have got to be competitive.
0:01:27 > 0:01:30'I never knew how tough the competition would be.'
0:01:30 > 0:01:34The pressure is immense. It's like nothing I've done before.
0:01:44 > 0:01:49I believe you four are extremely talented amateur cooks
0:01:49 > 0:01:52and I have been really looking forward to this quarterfinal.
0:01:52 > 0:01:56You are cooking today for people who truly understand what
0:01:56 > 0:01:59MasterChef is all about, because they have won the competition.
0:02:04 > 0:02:07Your two courses - one savoury, one sweet -
0:02:07 > 0:02:09in just one hour and 15 minutes
0:02:09 > 0:02:14We will only take the best cooks with us. Ladies and gentlemen, let's cook.
0:02:21 > 0:02:28Today's MasterChef champions are James Nathan, Tim Anderson
0:02:28 > 0:02:30and Thomasina Miers.
0:02:39 > 0:02:42So far in the competition, singer/songwriter Shivi's
0:02:42 > 0:02:46eclectic flavour combinations have made her stand out.
0:02:46 > 0:02:49It's fabulous. It really took me by surprise.
0:02:55 > 0:02:57Shivi, what are your two dishes?
0:02:57 > 0:03:00Today I am cooking pan-fried medallions of monkfish with a
0:03:00 > 0:03:03callaloo ravioli, a lime beurre blanc with okra crisps
0:03:03 > 0:03:05and then, for dessert,
0:03:05 > 0:03:09coconut souffle, buttered rum ice cream, caramelised pineapple.
0:03:09 > 0:03:12So, basically, a pina colada in a dessert form.
0:03:12 > 0:03:14Why, out of all the dishes, would you pick these two?
0:03:14 > 0:03:17A lot of me is Caribbean, so I want to bring flavours that
0:03:17 > 0:03:19I have grown up with and present them in my way.
0:03:19 > 0:03:22This is very representative of who I am.
0:03:22 > 0:03:25- Shivi, good luck, cos you have got a lot to do.- Thank you very much.
0:03:28 > 0:03:31I am intrigued by Shivi's food.
0:03:31 > 0:03:33A lime beurre blanc - it's worrying the life out of me.
0:03:33 > 0:03:37A butter sauce flavoured with lime? Are you sure?
0:03:37 > 0:03:39She is really pushing it. If she achieves this, I'll tell you what,
0:03:39 > 0:03:41that's going to be very, very impressive.
0:03:43 > 0:03:46I really want to convince John and Gregg that
0:03:46 > 0:03:50'I have some really interesting creative ideas so I am being quite
0:03:50 > 0:03:52'ambitious with it and I hope it all'
0:03:52 > 0:03:54works out the way I want it to.
0:04:00 > 0:04:03Solicitor Larkin has impressed the judges
0:04:03 > 0:04:06with some stunning and complex dishes.
0:04:06 > 0:04:08Oh, my word, your food is beautiful.
0:04:08 > 0:04:11It's the sort of plate you see photographed in magazines.
0:04:11 > 0:04:13- Beautiful stuff.- Thanks.
0:04:18 > 0:04:21- What are you making, Larkin? - A duck curry, rice and chips,
0:04:21 > 0:04:24half and half. It's one for everyone back home in Wales.
0:04:24 > 0:04:26- We came down to Wales. - WELSH ACCENT:- Curry half and half.
0:04:26 > 0:04:29- Yeah, that's the one.- Curry, half rice, half chips.- That's right.
0:04:29 > 0:04:31You can't get it in England,
0:04:31 > 0:04:34- I've discovered, cos I've moved up to Bristol.- OK, and your dessert?
0:04:34 > 0:04:37My dessert is a poached pair with, sort of, Asian spicing, basically.
0:04:37 > 0:04:40I'm going to do a stem ginger ice cream with that
0:04:40 > 0:04:41and some candied hazelnuts.
0:04:41 > 0:04:44Why would you choose these two dishes, Larkin?
0:04:44 > 0:04:46I just want to make something a bit fun, really.
0:04:46 > 0:04:48It's very different to the last dishes I have cooked.
0:04:48 > 0:04:52- I just wanted to show another side of me.- Good luck, Larkin.
0:04:52 > 0:04:54Thanks very much.
0:04:56 > 0:05:00Curry with rice and chips hardly sets the culinary world on fire,
0:05:00 > 0:05:03which is a good reason why nobody outside Wales has ever seen it.
0:05:03 > 0:05:06We know Larkin has got an eye for presentation,
0:05:06 > 0:05:10but will he be able to actually make those two dishes look amazing?
0:05:10 > 0:05:13Today, I just want to cook fun food, accessible food,
0:05:13 > 0:05:16'cos I don't think I have done that yet.'
0:05:18 > 0:05:23Young grandmum Tess has delivered some original, bold dishes.
0:05:23 > 0:05:26I think you have got some really well-worked flavours on that plate.
0:05:26 > 0:05:28I really love it.
0:05:30 > 0:05:34I have certainly had ups and downs throughout the competition, but I'm
0:05:34 > 0:05:38hoping it's going to be turning more ups than downs from now on.
0:05:41 > 0:05:44Tess, your two dishes are?
0:05:44 > 0:05:48I have got a tomato relish with pan-fried duck breast
0:05:48 > 0:05:54and a shallots dauphinoise and I am doing profiteroles with
0:05:54 > 0:05:57a lime cream and a chilli and chocolate sauce.
0:05:57 > 0:06:00In what way do you think you need to improve since the last round?
0:06:00 > 0:06:03Not panicking is probably the biggest deal I have got to get over.
0:06:03 > 0:06:06What would you like to get out of this competition, Tess?
0:06:06 > 0:06:09I just want to take it that one step further and know, really,
0:06:09 > 0:06:15whether I am just a legend in my own kitchen and to stay there or
0:06:15 > 0:06:19- whether I have got a future.- Well, look at you, Tess. This is exciting.
0:06:19 > 0:06:21- Can you do it?- I hope so.
0:06:24 > 0:06:26These two dishes have been invented by Tess.
0:06:26 > 0:06:29I just hope that every element is right
0:06:29 > 0:06:31cos there's nowhere to hide for her.
0:06:31 > 0:06:34Duck, potato, relish. Profiteroles, sauce and filling. That's it.
0:06:39 > 0:06:43Police officer Dave has impressed with some of his own inventions.
0:06:43 > 0:06:45Lots of good ideas,
0:06:45 > 0:06:48but you haven't quite yet figured out how to posh your home food up.
0:06:53 > 0:06:56- Dave, quarterfinal day.- I know.
0:06:56 > 0:07:00Three past champions sitting inside, hungry. How does that feel?
0:07:00 > 0:07:03Pressured. They have been where I am, so I'm hoping they're going
0:07:03 > 0:07:07to just have a little bit of pity on me, but I doubt it.
0:07:07 > 0:07:08Dave, what are your two dishes?
0:07:08 > 0:07:11To start, it's basically lamb neck fillet and mash
0:07:11 > 0:07:13with some peas, with some leek and carrot.
0:07:13 > 0:07:16Then for dessert, it's a chocolate liqueur mousse
0:07:16 > 0:07:19but it is in tiers, so it is going to have the mousse layered with
0:07:19 > 0:07:23brittle and coulis and hopefully a tuile on the top, as well.
0:07:23 > 0:07:26Have you enough time to get the brittle done and the tuiles?
0:07:26 > 0:07:31- Hopefully I will have enough time in that.- Really?- Yeah. Hopefully.
0:07:31 > 0:07:34You're a copper, Dave. Are you going to nick it today?
0:07:34 > 0:07:36I hope so. I genuinely hope so.
0:07:36 > 0:07:39I feel like I've got a lot to prove and I've not really touched
0:07:39 > 0:07:43on how I like to cook yet and that's kind of what I want to show you.
0:07:45 > 0:07:47Neck of lamb on mashed potato with veg.
0:07:47 > 0:07:50That's a lovely thing, but it's a little bit Sunday lunch.
0:07:53 > 0:07:55'I am trying to show a little bit of precision
0:07:55 > 0:07:57'and I am hoping that that's what they kind of see -'
0:07:57 > 0:08:01that it's not just lamb and mash, that there is a few extra steps
0:08:01 > 0:08:04gone in there to try and get the flavours out as much as possible.
0:08:06 > 0:08:08You've got 30 minutes to go.
0:08:16 > 0:08:18'I am looking for good, clean flavours,'
0:08:18 > 0:08:23a really sexy-looking dish that kind of really sings to all my senses.
0:08:24 > 0:08:29'Today, I'd like to see the green shoots of chef ability.'
0:08:29 > 0:08:30The basic flavour has to be there.
0:08:30 > 0:08:33There has to be a good level of competence shown
0:08:33 > 0:08:35and nicely plated up.
0:08:35 > 0:08:38'I am just hoping that we will be served food that has got some
0:08:38 > 0:08:41'excitement and some ambition.'
0:08:41 > 0:08:42I don't want to see or taste
0:08:42 > 0:08:45any food that seems sort of boring and bland.
0:08:52 > 0:08:55Shivi, for your first course, what have you got left to do?
0:08:55 > 0:08:57I have just got to do the tempura
0:08:57 > 0:09:00and then my ravioli, I'm just going to drop in now.
0:09:00 > 0:09:06- OK, and what about dessert?- Dessert, I have got to make my souffle.
0:09:07 > 0:09:11- Have you done the base for the souffle?- Not yet.- Wah!
0:09:11 > 0:09:12I know, I know.
0:09:14 > 0:09:17So, Shivi's main course of medallions of monkfish
0:09:17 > 0:09:19with crab ravioli, lime beurre blanc,
0:09:19 > 0:09:21it's got a kind of Caribbean feel to it.
0:09:21 > 0:09:24I'm worried that there might be a little bit too much going on.
0:09:24 > 0:09:26It's all about the execution on this.
0:09:26 > 0:09:28You have got five minutes.
0:09:41 > 0:09:43Where's my bloody knife?
0:09:47 > 0:09:50Good work. Incredible amount of work.
0:09:50 > 0:09:54- OK, can we go now?- Yeah, we can go. - Good, let's go. Good luck. Well done.
0:10:00 > 0:10:02- Hello.- Hi.
0:10:06 > 0:10:09What I have prepared for you today for your main, it is
0:10:09 > 0:10:14pan-fried medallions of monkfish with a callaloo crab ravioli,
0:10:14 > 0:10:18a lime beurre blanc, crispy pancetta and okra fries.
0:10:18 > 0:10:20- I hope you enjoy it.- Thank you.
0:10:22 > 0:10:26It's colourful. It smells amazing. I really want to tuck into this.
0:10:26 > 0:10:27It looks really good.
0:10:34 > 0:10:36Yeah, I'm seriously impressed with this.
0:10:36 > 0:10:38She has beautifully cooked the monkfish.
0:10:38 > 0:10:41It is tender, it's juicy, it's just the way it should be.
0:10:41 > 0:10:44That ravioli is lovely. It's really sweet.
0:10:44 > 0:10:47The pasta is really light and soft. It's good.
0:10:47 > 0:10:49I would happily have paid for this, actually.
0:10:49 > 0:10:52Everything on there is cooked very well.
0:10:52 > 0:10:55The beurre blanc is beautifully made, the fish is lovely and soft,
0:10:55 > 0:10:57the ravioli is a really nice thing.
0:10:57 > 0:10:59It needs a good grind of pepper.
0:11:03 > 0:11:06Souffles, pineapple, ice cream and tuile.
0:11:06 > 0:11:08- Are we going to get it all done? - Hopefully.
0:11:08 > 0:11:11You have got 15 minutes before this dessert goes out.
0:11:11 > 0:11:13Get moving. Good luck.
0:11:13 > 0:11:17A souffle is risky at the best of times,
0:11:17 > 0:11:21and in MasterChef, that's a big, big gamble.
0:11:21 > 0:11:23- How long have those souffles got to go in for?- Nine.
0:11:23 > 0:11:26You have only got five or six minutes left.
0:11:26 > 0:11:30You're going to be late on this dessert. And pineapple to do, yeah?
0:11:30 > 0:11:31Yes.
0:11:38 > 0:11:43- Happy?- I hope it has set in the centre.- Oh, look at those.
0:11:46 > 0:11:49Go, go, go, go, go. Go, go, go.
0:11:53 > 0:11:56- I am really sorry about the delay here.- That's all right.
0:11:58 > 0:12:01We have here, basically, my favourite cocktail -
0:12:01 > 0:12:02a pina colada - but in dessert form.
0:12:02 > 0:12:07So I have a coconut souffle, caramelised pineapple
0:12:07 > 0:12:09and a rum butter ice cream.
0:12:09 > 0:12:10Thank you very much.
0:12:14 > 0:12:15Oh.
0:12:19 > 0:12:22That ice cream is incredible. Buttered rum ice cream.
0:12:22 > 0:12:25It's smooth, it's perfect, it goes so incredibly with that souffle.
0:12:25 > 0:12:30- God, I'm loving this.- Every one has a very unique and specific taste.
0:12:30 > 0:12:32It's brilliant. Really impressed.
0:12:33 > 0:12:37I take my hat off to Shivi, cos that looks absolutely fantastic.
0:12:37 > 0:12:39The ice cream is absolutely beautiful.
0:12:39 > 0:12:40I love the caramelised pineapple.
0:12:40 > 0:12:43It is still crunchy and fresh, but sweet with that brown sugar.
0:12:43 > 0:12:48I think that woman is an extraordinary cook.
0:12:48 > 0:12:49Oh!
0:12:52 > 0:12:56'Oh, my God. That was the quickest hour and 15 minutes of my life.'
0:12:56 > 0:12:59I hope I did myself justice, but I know I can always do more.
0:13:03 > 0:13:06Larkin, do you know you've only got five minutes till your first course?
0:13:06 > 0:13:09- No.- OK, how are you doing, then?
0:13:09 > 0:13:10Struggling.
0:13:12 > 0:13:17So, Larkin's main course is a duck curry, rice and chips. Half, half.
0:13:17 > 0:13:20Whatever that means. I love a curry, I love chips, I love rice.
0:13:20 > 0:13:21It sounds like great pub food
0:13:21 > 0:13:24but I'm thinking he's going to make it a bit more special.
0:13:24 > 0:13:25Very exciting.
0:13:28 > 0:13:30What have you got left to go on here?
0:13:30 > 0:13:32Just the duck and the chips and the rice.
0:13:39 > 0:13:42How many plates are you going to have to carry in?
0:13:42 > 0:13:45I was hoping you guys would give me a hand, actually.
0:13:47 > 0:13:49OK, mate, let's go, please.
0:13:55 > 0:13:56Hi.
0:14:01 > 0:14:04You have got duck curry, rice and chips, half and half.
0:14:04 > 0:14:07In Wales we have rice and chips, half and half.
0:14:07 > 0:14:10- Hopefully you're going to enjoy it. - Thank you.- Thanks.
0:14:13 > 0:14:16- So, this is what a duck curry looks like.- Yeah.- It looks good.
0:14:16 > 0:14:19It's actually kind of elegant.
0:14:25 > 0:14:29It's not refined dining. I'm not complaining, I'm a hungry chef.
0:14:29 > 0:14:30But, yes, it's bold.
0:14:32 > 0:14:35You can taste a lot of distinct spices, you know?
0:14:35 > 0:14:38- It's not just curry. - And it is just...
0:14:38 > 0:14:40It's packed with flavour, isn't it?
0:14:40 > 0:14:43Both the chips and the rice are well-cooked,
0:14:43 > 0:14:46so what's not to like, really?
0:14:46 > 0:14:49We have never had anybody come in and do a dish like this.
0:14:49 > 0:14:52It is a gorgeous sauce. It's rich, it's opulent.
0:14:52 > 0:14:56It's not the finished article, but I think it is really clever.
0:14:56 > 0:15:00You have got about 11 minutes for your dessert. OK?
0:15:02 > 0:15:04Larkin's dessert looks really nice.
0:15:04 > 0:15:07The poached pear, stem ginger ice cream, candied hazelnuts.
0:15:07 > 0:15:09I am loving those flavours.
0:15:18 > 0:15:22- Look at the shine on that, son. - It's not set properly.- Oh.
0:15:25 > 0:15:28- You've got about two minutes left, my friend.- OK.- How are your nuts?
0:15:28 > 0:15:30The caramel hasn't worked.
0:15:30 > 0:15:32I've burnt it, so I'm going to scrap them.
0:15:32 > 0:15:33Right, off you go. Go on.
0:15:42 > 0:15:44I have done a poached pear.
0:15:44 > 0:15:48I made a stem ginger ice cream, as well, but it's a bit melted.
0:15:48 > 0:15:51There were supposed to be some candied hazelnuts on there, as well,
0:15:51 > 0:15:54- but I ran out of time, you see. I hope you enjoy it.- Thank you.
0:15:59 > 0:16:02There is a textural dimension lacking here that the hazelnuts
0:16:02 > 0:16:05would have provided, and I think he definitely knows that,
0:16:05 > 0:16:08so it's a shame that he couldn't finish them.
0:16:08 > 0:16:12The flavour of the ice cream is really wonderful. I love it.
0:16:12 > 0:16:16- He just needs to notch up the execution a bit, doesn't he?- Yeah.
0:16:19 > 0:16:22Surprisingly light for a dessert. Good lad.
0:16:25 > 0:16:27HE SIGHS
0:16:28 > 0:16:33'That was so difficult. I was firefighting all the way through'
0:16:33 > 0:16:35so I'm glad it's over, actually.
0:16:39 > 0:16:43- Tess, you have got five minutes on your first course.- OK.
0:16:43 > 0:16:46Tess is cooking pan-fried duck with tomato relish
0:16:46 > 0:16:48and shallot dauphinoise.
0:16:48 > 0:16:50That duck has got to be perfectly cooked,
0:16:50 > 0:16:53that shallot dauphinoise has to be perfectly made.
0:16:53 > 0:16:57It's going to be...not easy to pull off, even though it reads simple.
0:16:58 > 0:17:01- Happy the way they're cooked?- Yeah.
0:17:05 > 0:17:09OK, it should be going now, Tess, cos your time is officially up.
0:17:14 > 0:17:17- Good, lovely. Knock 'em dead. All right, ready?- Yes.
0:17:27 > 0:17:34I have a pan-fried duck with tomato relish with ginger and lime
0:17:34 > 0:17:38and shallot dauphinoise. I hope you enjoy it.
0:17:38 > 0:17:39Thanks.
0:17:39 > 0:17:40SHE SIGHS
0:17:50 > 0:17:53This is a dish of two halves.
0:17:53 > 0:17:56The duck goes on to that tomato relish really well,
0:17:56 > 0:17:59and then you have got creamy dauphinoise and the two together,
0:17:59 > 0:18:00it's two different meals.
0:18:00 > 0:18:03The dauphinoise is, I think, a bit of a write-off.
0:18:03 > 0:18:06Mine is not cooked all the way through.
0:18:06 > 0:18:10I think that maybe nerves got to her and she made a bit of a mess of it.
0:18:10 > 0:18:13It's a nice little dinner-party dish that you might do at home,
0:18:13 > 0:18:16but it's difficult to present this into MasterChef, I think.
0:18:16 > 0:18:19I would like the duck a little pinker.
0:18:19 > 0:18:21The main problem is the potatoes in the dauphinoise
0:18:21 > 0:18:22are still a little bit firm.
0:18:22 > 0:18:25The dish, actually, really, is a little bit lacking.
0:18:25 > 0:18:28I'm sorry to say, it's not very good.
0:18:28 > 0:18:34Tess, dessert time. That's it. There you go. Showtime. Let's do it.
0:18:34 > 0:18:37Go on, you've got 15 minutes, Tess, please.
0:18:37 > 0:18:39So, Tess's dessert is lime profiteroles
0:18:39 > 0:18:41with a chilli and chocolate sauce.
0:18:41 > 0:18:44I'm just wondering, where is the magic going to be in this dish?
0:18:44 > 0:18:46What is going to really set my taste buds alight?
0:18:48 > 0:18:51Profiteroles. Disaster.
0:18:51 > 0:18:53Profiterole disaster? What's the matter?
0:18:53 > 0:18:57They are tiny. They have not lifted enough. It's like the egg hasn't...
0:18:57 > 0:18:59- Shall I go again?- Have you got the time to make them again?
0:18:59 > 0:19:02Not really, but I'll do it as fast as I... No, it's not going to cook.
0:19:02 > 0:19:05It's not going to cook. What do I do?
0:19:16 > 0:19:17You have got the cream, you've got the sauce,
0:19:17 > 0:19:19you got a profiterole of type.
0:19:19 > 0:19:22- Yeah.- You have now got to be a little bit creative.
0:19:32 > 0:19:36Don't let your chin drop, Tess. Come on. Come on, you can do this.
0:19:41 > 0:19:43- Happy?- Yeah.- Good.
0:19:46 > 0:19:49- Full credit to her. She has actually rescued that.- She has.
0:19:52 > 0:19:54I'll just get your chocolate sauce.
0:19:57 > 0:20:01OK, that is my take on profiteroles with a lime cream
0:20:01 > 0:20:03and a chocolate and chilli sauce.
0:20:05 > 0:20:08Oh, chocolate sauce, my favourite. Oh, look at that.
0:20:12 > 0:20:14These are the tiniest little profiteroles
0:20:14 > 0:20:17I think I've ever seen in my life. But they are good.
0:20:17 > 0:20:19This is nice, punchy flavours.
0:20:19 > 0:20:21I really didn't think the lime cream
0:20:21 > 0:20:23would work with the chilli and chocolate.
0:20:23 > 0:20:27And actually, the two together just seem to blend really beautifully.
0:20:28 > 0:20:30I think Tess should make mistakes more often,
0:20:30 > 0:20:32cos that is absolutely delicious.
0:20:34 > 0:20:37'I am exhausted after that challenge'
0:20:37 > 0:20:40and absolutely devastated about my choux pastry. Disaster.
0:20:40 > 0:20:43I just hope it's not one too many disasters.
0:20:47 > 0:20:50Dave, ten minutes till your first course goes out.
0:20:53 > 0:20:57Dave is cooking pan-fried lamb neck fillet.
0:20:57 > 0:21:00It sounds like home cooking, but that is not to say you can't
0:21:00 > 0:21:02refine it and make it something really lovely.
0:21:08 > 0:21:12- Happy with your lamb? - Yeah, yeah, I am, actually.
0:21:12 > 0:21:16Dave, let's push it now, buddy. Come on, we've got to move.
0:21:19 > 0:21:22Time's up, Dave, so get that sauce on, please.
0:21:26 > 0:21:28Well done. Go on, boy.
0:21:30 > 0:21:33- Ready to go?- I am.- Yeah. - Go, Dave.- Thank you.
0:21:36 > 0:21:38Hi, good afternoon, sorry about the delay.
0:21:38 > 0:21:39That's all right.
0:21:41 > 0:21:43Enjoy.
0:21:44 > 0:21:46So, I have done pan-fried lamb neck fillet
0:21:46 > 0:21:49and it is on a bed of pea and mint puree.
0:21:49 > 0:21:53On the side, there is creamy mashed potato, some vegetables
0:21:53 > 0:21:56and redcurrant jus. Thank you. Enjoy.
0:21:57 > 0:22:01- It looks good.- I mean, look at that pinkness of that lamb inside.
0:22:05 > 0:22:08This plate could have been seriously butch
0:22:08 > 0:22:12and, as it is, it is a very refined, very beautifully cooked dish.
0:22:12 > 0:22:15The mash is really smooth. The pea puree is just yummy.
0:22:15 > 0:22:17The veg are really sweet and delicious.
0:22:17 > 0:22:21The sauce is deep, rich and gorgeous and the meat is just incredible.
0:22:21 > 0:22:26- John, it's good quality, decent cooking.- You know what?
0:22:26 > 0:22:29I like it, I want to eat it and I think it is good food.
0:22:29 > 0:22:31Dave, what have you got to do for your dessert, mate?
0:22:31 > 0:22:34I have got to put the mousse together. It shouldn't take long.
0:22:34 > 0:22:37Well, come on, then, you have got 15 minutes!
0:22:40 > 0:22:43Layered chocolate Chambord mousse with a raspberry
0:22:43 > 0:22:47and Chambord coulis. I am a massive fan of chocolate.
0:22:47 > 0:22:50I mean, it sounds great. It sounds like a good pudding.
0:22:55 > 0:22:58We have got to be going now, mate, please.
0:23:02 > 0:23:03What else has got to go on there?
0:23:03 > 0:23:08Another bit of mousse and then the brittle just crumbled on the top.
0:23:08 > 0:23:10Last one. Dave, well done, mate.
0:23:19 > 0:23:23It's a raspberry liqueur chocolate mousse with coulis
0:23:23 > 0:23:26and some crumbled-up pecan brittle on the top.
0:23:26 > 0:23:29I can only apologise about the lack of the tuile. I ran out of time.
0:23:29 > 0:23:32And the presentation is not quite how I wanted it to look.
0:23:32 > 0:23:33Thank you. Enjoy.
0:23:36 > 0:23:40It is hard to present a chocolate mousse in an elegant way.
0:23:40 > 0:23:44You get a real caramel hit from the nuts. It smells good.
0:23:49 > 0:23:54I do wish it had a little bit more balance, either from the bitterness
0:23:54 > 0:23:57of dark chocolate or a little bit more acidity from the raspberries.
0:23:57 > 0:24:00For me, that chocolate mousse just doesn't deliver those brilliant
0:24:00 > 0:24:06flavours of pure chocolate, but the brittle is great, I really like it.
0:24:06 > 0:24:10I love that sharp raspberry with the sweet chocolate.
0:24:10 > 0:24:14I really like the creamy mousse with the liqueur in there, John.
0:24:14 > 0:24:15That has got real depth.
0:24:15 > 0:24:18And I like the crunch, the sweet crunch on the top of it.
0:24:20 > 0:24:22'The challenge has taken it out of me.
0:24:22 > 0:24:25'I am absolutely physically and mentally drained.'
0:24:25 > 0:24:26I have been chasing my tail
0:24:26 > 0:24:29and, subsequently, I missed out my tuile at the end of the dessert.
0:24:30 > 0:24:33A very exciting day, as we predicted.
0:24:33 > 0:24:37We had some brilliant food, but not everybody lived up to their billing.
0:24:37 > 0:24:40If we look at Shivi and the amount of work that she achieved in
0:24:40 > 0:24:44an hour and 15 minutes, you can't help but take your hat off to her.
0:24:44 > 0:24:49We had two very complex courses. Shivi is a class act.
0:24:49 > 0:24:52That experience just now was incredible, and I would be quite
0:24:52 > 0:24:58sad if, at this stage of the competition, I had to go.
0:24:58 > 0:25:02Tess had problems today. She had issues.
0:25:02 > 0:25:04The duck was a bit overcooked,
0:25:04 > 0:25:07the potatoes weren't cooked all the way through.
0:25:07 > 0:25:09She nearly was in a state of collapse
0:25:09 > 0:25:12when her profiteroles didn't rise properly, but
0:25:12 > 0:25:16they ended up being a dainty little morsel that tasted really good.
0:25:16 > 0:25:20'If I got through and Gregg and John'
0:25:20 > 0:25:23could see that I have got potential, I'd be ecstatic.
0:25:23 > 0:25:26I can't tell you what that would mean to me.
0:25:26 > 0:25:29I think that Dave did an exceptional job.
0:25:29 > 0:25:32Every single thing on that plate was cooked really beautifully.
0:25:32 > 0:25:34The plate itself was presented with real style.
0:25:34 > 0:25:37But that dessert did not look good enough.
0:25:37 > 0:25:39Tasted great, you could bury your spoon in it.
0:25:39 > 0:25:41He definitely needs work on presentation.
0:25:41 > 0:25:44'Through every stage, I'm understanding more and more'
0:25:44 > 0:25:46how much this means to me and I really don't want to go home.
0:25:46 > 0:25:48I want to be here till the end.
0:25:48 > 0:25:50I really enjoyed eating Larkin's food.
0:25:50 > 0:25:52I thought the flavours were fantastic.
0:25:52 > 0:25:55That sauce for the duck was delicious.
0:25:55 > 0:25:57He had a really nice poached pear
0:25:57 > 0:26:00and he made a very, very good flavoured ice cream
0:26:00 > 0:26:02but that beautiful, elegant presentation
0:26:02 > 0:26:04I had seen from him before had disappeared.
0:26:04 > 0:26:08'I would absolutely love it if I stayed in the competition.'
0:26:08 > 0:26:11It's everything I thought it would be,
0:26:11 > 0:26:13so I would be gutted if I go home today.
0:26:18 > 0:26:21Right now, Gregg, I'm finding it really difficult to narrow it down
0:26:21 > 0:26:23to two cooks. I don't see how we are going to do that today.
0:26:23 > 0:26:24I really don't.
0:26:39 > 0:26:42I think you showed great skill today,
0:26:42 > 0:26:45real endeavour and I loved it.
0:26:45 > 0:26:47I loved every bit of it.
0:26:49 > 0:26:50So, decision time.
0:26:54 > 0:26:56The first person leaving us...
0:27:02 > 0:27:04..is Tess. Thanks, Tess, very much.
0:27:11 > 0:27:13I'm disappointed to be leaving the competition
0:27:13 > 0:27:16'but that was completely the fairest decision.
0:27:16 > 0:27:18'I have thoroughly enjoyed the experience'
0:27:18 > 0:27:21in between the blood, sweat and tears of it all.
0:27:27 > 0:27:32It has to be said today that to watch you three work has been a thrill,
0:27:32 > 0:27:36an honour and, based on that,
0:27:36 > 0:27:39all three of you are going through to the next round.
0:27:48 > 0:27:53'I am shocked, but hearing that you're through is just brilliant.'
0:27:53 > 0:27:56I just don't want to leave. I want to go as far as I can.
0:27:56 > 0:28:00Oh, my God. It's incredible. I'm just on top of the world at the moment.
0:28:00 > 0:28:02'As excited as I am,'
0:28:02 > 0:28:06I know that the competition is going to get tough from now on.
0:28:06 > 0:28:10I'm absolutely gobsmacked. This is unbelievable.
0:28:10 > 0:28:15The best thing that's ever happened to me. Amazing.
0:28:16 > 0:28:22Shivi, Dave and Larkin will be back for the semifinals.
0:28:24 > 0:28:27Next week, another group of amateurs will battle to earn
0:28:27 > 0:28:30a place in the quarterfinal.
0:28:31 > 0:28:32He thinks the lamb's pork.
0:28:35 > 0:28:37It has left me in a state of flux.
0:28:44 > 0:28:48Subtitles by Red Bee Media Ltd