0:00:02 > 0:00:03MasterChef is back.
0:00:03 > 0:00:05Hundreds auditioned,
0:00:05 > 0:00:08now the best 50 amateur cooks are through.
0:00:08 > 0:00:11Let's cook.
0:00:11 > 0:00:14Get your pudding spoon out and man up.
0:00:14 > 0:00:17You either stand out or you're knocked out.
0:00:17 > 0:00:20Each week, ten new contestants...
0:00:20 > 0:00:23..battling for a place in Friday's quarterfinal.
0:00:23 > 0:00:24I don't want to eat it!
0:00:24 > 0:00:28- I already feel nervous for them. - This is just... bang!
0:00:28 > 0:00:32Only the strongest will make it to the final challenges.
0:00:32 > 0:00:34We've got to move now!
0:00:34 > 0:00:36You've got six minutes left.
0:00:36 > 0:00:38Agh!
0:00:38 > 0:00:41Cooking does not get tougher than this!
0:00:52 > 0:00:56These five amateurs all think they have what it takes
0:00:56 > 0:00:58to become MasterChef Champion.
0:01:00 > 0:01:05But at the end of today's heat, only the best will become quarterfinalists.
0:01:05 > 0:01:08I'm not sure I've got what it takes to actually win MasterChef,
0:01:08 > 0:01:11but I am a quick learner so we'll see how it goes.
0:01:11 > 0:01:14I think you will see a competitive side to me.
0:01:14 > 0:01:16I'm a Leo, so they're very competitive.
0:01:16 > 0:01:20I am going to do my utmost best
0:01:20 > 0:01:23because I really want to go as far as I can.
0:01:32 > 0:01:33Welcome to MasterChef.
0:01:33 > 0:01:36Here you are, the MasterChef kitchen!
0:01:36 > 0:01:41This is the Invention Test. You have in front of you a set of ingredients.
0:01:41 > 0:01:44We're going to ask you to cook for us one dish.
0:01:45 > 0:01:49Please cook us something delicious.
0:01:49 > 0:01:52Ladies and gentlemen, you have one hour.
0:01:52 > 0:01:55Let's cook.
0:01:59 > 0:02:03Today's ingredients include haddock, mussels,
0:02:03 > 0:02:08rice, leeks, curry powder,
0:02:08 > 0:02:14samphire, raspberries, strawberries and puff pastry.
0:02:21 > 0:02:23HR advisor Louise
0:02:23 > 0:02:27only seriously started cooking four years ago.
0:02:27 > 0:02:31I'm nervous about being here today because it's the start of the competition,
0:02:31 > 0:02:35but I'm really excited and raring to go.
0:02:39 > 0:02:41Hello, Louise. What have you decided on?
0:02:41 > 0:02:45A strawberry and raspberry tatin with a creme Anglaise.
0:02:45 > 0:02:48A bit unconventional for a tatin, but why not?
0:02:48 > 0:02:49How in love with cooking are you?
0:02:49 > 0:02:53I got brought up on oven food, nobody taught me to cook,
0:02:53 > 0:02:55and I went to a really nice restaurant five or six years ago
0:02:55 > 0:02:58and it just taught me, "Wow! Food can taste really lovely."
0:02:58 > 0:03:03Ever since, everywhere I go, it's all about the food, whatever hotel I book.
0:03:03 > 0:03:07Good to hear it, Lou. I'm as nuts about food as you are.
0:03:08 > 0:03:14Louise has thought outside the box and we have a strawberry and raspberry tart.
0:03:14 > 0:03:16She's also making creme Anglaise, or custard.
0:03:16 > 0:03:20She's demonstrating some skill. It could be really, really delicious.
0:03:22 > 0:03:24Philosophy student Guy
0:03:24 > 0:03:28currently works part-time in a hotel.
0:03:28 > 0:03:29I am quite competitive.
0:03:29 > 0:03:32I remember in school, I was entered into a bake-off
0:03:32 > 0:03:36and I lost because they thought I'd bought the cake,
0:03:36 > 0:03:39when I'd spent all night actually baking it.
0:03:42 > 0:03:46- How are you feeling?- A bit nervous, a bit excited. It's good.
0:03:46 > 0:03:50- What are you cooking now? - I'm cooking a fish curry with rice.
0:03:50 > 0:03:53How did you first get into cooking?
0:03:53 > 0:03:56My mum always used to buy ready-made sauce for pasta Bolognese
0:03:56 > 0:04:01and I wanted to know how to make it from scratch. I started to cook it and it tasted much better.
0:04:01 > 0:04:06And then I said, "I want to make pasta from scratch" so one thing led to another.
0:04:06 > 0:04:09- How good are you?- Good enough to go far in this competition.
0:04:09 > 0:04:11- Really?- I hope so, yes.
0:04:13 > 0:04:16Guy's making fish curry served with rice.
0:04:16 > 0:04:19The one thing we know, though, is that on the bench
0:04:19 > 0:04:22he's only got curry powder, he hasn't even got a chilli,
0:04:22 > 0:04:26so how he's going to make that curry vibrant, I'm not quite sure.
0:04:27 > 0:04:31You've had 20 minutes. 20 minutes has gone.
0:04:35 > 0:04:3938-year-old Saira is a mum-of-two.
0:04:39 > 0:04:42I've been cooking for years, since I was a teenager,
0:04:42 > 0:04:45mainly with my mum, who's a fantastic cook.
0:04:45 > 0:04:48I've spent a lot of time with her in the kitchen
0:04:48 > 0:04:51and learnt everything I know from her, really.
0:04:53 > 0:04:57- How are you doing, Saira? - I feel great. It's very exciting.
0:04:57 > 0:04:59It's great to be here.
0:04:59 > 0:05:02My children wanted me to come on. They reckon I could do it.
0:05:02 > 0:05:05They said they liked my food and they want me to give it a go.
0:05:05 > 0:05:08What are you going to make for us now?
0:05:08 > 0:05:11I'll just simply pan-fry the fish and do some cream leeks.
0:05:11 > 0:05:16I haven't decided if I've got time to do anything with that potato, but I might do something with that.
0:05:16 > 0:05:20- What sort of food do you cook? - Indian food is the thing that I really love to do.
0:05:20 > 0:05:23That's what I learnt with Mum and I cook it quite a lot.
0:05:23 > 0:05:29- If you go further, will we get a bit of food of India? - You'll definitely get some curry.
0:05:29 > 0:05:32- Nice talking to you.- Cheers, Gregg.
0:05:32 > 0:05:34There's 35 minutes to go.
0:05:34 > 0:05:38Saira's fish is in the pan, cooking already.
0:05:38 > 0:05:40It's definitely going to be cooked!
0:05:43 > 0:05:4929-year-old Natalie was born and raised in east London.
0:05:50 > 0:05:54The bit I'm most scared about is what John and Gregg's going to say.
0:05:54 > 0:05:58I'm going to put, like, 200 percent, 300 percent into it.
0:06:01 > 0:06:03How are you feeling, Natalie?
0:06:03 > 0:06:06I'm feeling a bit nervous but I'm excited at the same time.
0:06:06 > 0:06:10It's something I love doing and I want to prove I can do it good.
0:06:10 > 0:06:12Where did this love of cooking come from?
0:06:12 > 0:06:17When I was young, with my nan, we used to make fairy cakes
0:06:17 > 0:06:20and it reminds me of happy times, the family all being together.
0:06:20 > 0:06:24- What do you do right now? - I work in finance and I also DJ.
0:06:24 > 0:06:28- So, in the daytime, you've got a boring office job? - Yes, crunching numbers.
0:06:28 > 0:06:32- At night you're a cheesy Quaver, a bit of a raver? - I'm a bit of a raver, indeed.
0:06:32 > 0:06:36- What sort of music? - House and techno.
0:06:36 > 0:06:37- HE HUMS TECHNO BEAT - Yes.
0:06:37 > 0:06:40All the glow sticks and everything.
0:06:40 > 0:06:44- What are you going to make for us? - I'm going to pan-fry the haddock
0:06:44 > 0:06:46and make a really nice mussel broth
0:06:46 > 0:06:50with some white wine and a load of garlic in it.
0:06:51 > 0:06:54I'm excited by Natalie. She sounds like she's very confident,
0:06:54 > 0:06:56she really enjoys it
0:06:56 > 0:06:58and I just think there's something about her.
0:07:07 > 0:07:09I guess I'm nervous about the unknown
0:07:09 > 0:07:11and being given something which I've never seen before.
0:07:11 > 0:07:15I just want to get started, really. Get a crack on.
0:07:18 > 0:07:21Drew, you took a long time to make your mind up.
0:07:21 > 0:07:25I wanted to do fish, and I haven't cooked mussels before
0:07:25 > 0:07:28so I thought I'd better get stuff down on paper
0:07:28 > 0:07:30to prevent madness later.
0:07:30 > 0:07:32- What do you do?- I'm a bookseller.
0:07:32 > 0:07:34So you have time to thumb through recipe books.
0:07:34 > 0:07:38I do. My bookshop has a really great cookery department
0:07:38 > 0:07:40so I often hang out there.
0:07:40 > 0:07:42Is there a particular cuisine that you love?
0:07:42 > 0:07:46I like to cook with slightly more unusual stuff.
0:07:46 > 0:07:50My ambition is to have a pig's head and to do pig cheeks or something like that.
0:07:50 > 0:07:55- If you get through, will we see a pig's head on your bench? - That'd be great! Yes, sure! Why not?
0:07:55 > 0:07:57- Nice talking to you. - Cool. Thank you.
0:08:00 > 0:08:04Drew's never cooked mussels before so what he's going to do with them, I'm not quite sure.
0:08:04 > 0:08:06How the dish will come together, I'm also not sure
0:08:06 > 0:08:10but I hope he gives me something nice to eat!
0:08:11 > 0:08:14Ten minutes left.
0:08:22 > 0:08:27Just under two minutes left. Finishing touches, please.
0:08:36 > 0:08:38That's it!
0:08:38 > 0:08:41Time's up, please. Thank you.
0:08:46 > 0:08:49First up is mother-of-two Saira.
0:08:49 > 0:08:52She's made pan-fried haddock
0:08:52 > 0:08:54on a bed of mashed potato and samphire,
0:08:54 > 0:08:58served with a creamy leek sauce.
0:09:04 > 0:09:08You could've been more gentle with your fish. It's slightly too firm.
0:09:08 > 0:09:13Apart from that, I really like it. You've got really nice buttery, creamy potatoes
0:09:13 > 0:09:15and you've got salt coming out your crunchy samphire.
0:09:15 > 0:09:19Decent. Very, very decent job for an invention test, Saira.
0:09:19 > 0:09:21Right, thank you. Thanks very much.
0:09:21 > 0:09:23Your fish is overcooked.
0:09:23 > 0:09:26Your mashed potato's OK and your leeks are all right,
0:09:26 > 0:09:30but they're a bit sharp and sour from the white wine.
0:09:30 > 0:09:34I think the thing you need to do now is to just plan a little bit,
0:09:34 > 0:09:38not rush and make every aspect of it absolutely perfect.
0:09:38 > 0:09:41I'm really relieved to get that out of the way.
0:09:41 > 0:09:44It wasn't too bad and the comments were pretty good
0:09:44 > 0:09:48so, er, I feel relieved more than anything.
0:09:49 > 0:09:54Philosophy student Guy has made a haddock and potato curry
0:09:54 > 0:09:57on a bed of rice.
0:10:03 > 0:10:04You're halfway there.
0:10:04 > 0:10:07I think your fish is cooked really nicely
0:10:07 > 0:10:09but you have got a massive bowl of rice.
0:10:09 > 0:10:14You need a lot more sauce and the presentation needs to be thought about.
0:10:14 > 0:10:16Everything's cooked. The problem is,
0:10:16 > 0:10:20you're struggling to get flavour out of that curry!
0:10:20 > 0:10:25You're in there, your brain goes into panic mode and you think, "What can I do?"
0:10:25 > 0:10:28Now I'm thinking, "Was that the best thing to do?
0:10:28 > 0:10:31"Did I do it the best?" I don't know.
0:10:32 > 0:10:34HR advisor Louise
0:10:34 > 0:10:37has cooked a strawberry and raspberry tarte tatin
0:10:37 > 0:10:40with a creme Anglaise.
0:10:44 > 0:10:46- Look at that.- Very good custard.
0:10:54 > 0:10:57It's sweet, it's not too sweet, it's vanilla,
0:10:57 > 0:11:00it's mellow strawberry, slightly sharper raspberry.
0:11:00 > 0:11:02The pastry's a little bit flabby.
0:11:02 > 0:11:07- Yes.- But, hey, it's very inventive, creative and nice flavours.
0:11:07 > 0:11:11Inventive in an invention test. Brilliant!
0:11:11 > 0:11:13Louise, your custard is beautiful.
0:11:13 > 0:11:16Rich with vanilla, sweet, lovely consistency.
0:11:16 > 0:11:18It's perfect, absolutely perfect.
0:11:18 > 0:11:20- Your tart doesn't quite work.- Yes.
0:11:20 > 0:11:22I don't care
0:11:22 > 0:11:26because one of my favourite things in the world is a roasted strawberry
0:11:26 > 0:11:29and that is a really wonderful flavour.
0:11:29 > 0:11:31I am feeling really great after the Invention Test.
0:11:31 > 0:11:35I got some really good comments so I'm really happy with that.
0:11:36 > 0:11:39Bookseller Drew has pan-fried his haddock
0:11:39 > 0:11:42and served it with mussels and samphire
0:11:42 > 0:11:44on a bed of rice.
0:11:51 > 0:11:55Drew, for somebody who's never cooked mussels before, you've done a really good job.
0:11:55 > 0:12:00Your fish itself is overcooked. It's starting to go a bit dry and chalky.
0:12:00 > 0:12:03Your rice needs some seasoning.
0:12:03 > 0:12:08The big problem there is, the dish is completely bland because there's so much rice.
0:12:08 > 0:12:13You're just getting mouthful after mouthful of bland rice.
0:12:14 > 0:12:17I thought it looked good, but they weren't so impressed
0:12:17 > 0:12:21so that's obviously devastating!
0:12:23 > 0:12:27Part-time DJ Natalie has also pan-fried the haddock
0:12:27 > 0:12:32and served it with samphire and a mussel broth.
0:12:33 > 0:12:35I love the look of it. I love those colours.
0:12:35 > 0:12:38I think that's a wonderful, wonderful-looking plate.
0:12:46 > 0:12:48I like the texture coming from your samphire,
0:12:48 > 0:12:52the little mussels, lots and lots of onions and garlic.
0:12:52 > 0:12:57It is still very salty of the sea, but you've got the wonderful sharp vibrancy of fresh lemon juice.
0:12:57 > 0:13:00It's not bad at all.
0:13:00 > 0:13:02I really like that.
0:13:02 > 0:13:04I love the bouncy fish,
0:13:04 > 0:13:08the sweetness from the mussels, I love the bit of acidity in there.
0:13:08 > 0:13:11That's really good.
0:13:11 > 0:13:15- Natalie, we're happy. Are you happy? - I am now you're happy.- Good.
0:13:17 > 0:13:21I think I've shown John and Gregg this is the start of what I can do,
0:13:21 > 0:13:25but I can push myself a lot further and be a lot better.
0:13:30 > 0:13:34Thank you very much indeed. Off you go.
0:13:41 > 0:13:44- They're pretty good.- They are good.
0:13:44 > 0:13:47I quite like Natalie.
0:13:47 > 0:13:50I thought that broth with those mussels and the fish
0:13:50 > 0:13:52was really, really good.
0:13:52 > 0:13:57My favourite has got to be little Lou with her strawberry tart.
0:13:57 > 0:14:01It'd be nice if Louise can carry on being that little bit different and stand out.
0:14:01 > 0:14:04I also really like Saira,
0:14:04 > 0:14:06the mashed potato with the fish on top and the leeks.
0:14:06 > 0:14:09Guy's a little bit all over the place.
0:14:09 > 0:14:11More sauce, less rice.
0:14:12 > 0:14:14Drew has got a lot of work to do.
0:14:14 > 0:14:19Drew needs to work on the things he can do, not the things he's read about.
0:14:19 > 0:14:21The next round's not going to get any easier.
0:14:21 > 0:14:24The next round is not easy at all.
0:14:29 > 0:14:32This is the Palate Test. Very interesting and very important
0:14:32 > 0:14:36because we need to discover whether our contestants have a decent palate.
0:14:36 > 0:14:41Today's dish - beef stir-fry with choi-sum and peanuts.
0:14:42 > 0:14:46I'm going to make a red curry paste, which is going to coat the beef.
0:14:46 > 0:14:50Garlic, shallots, dried red chillies, which I've soaked in water,
0:14:50 > 0:14:52lemongrass...
0:14:53 > 0:14:54..and some galangal.
0:14:54 > 0:14:58It's very similar to ginger, except it's got to be cooked.
0:14:58 > 0:15:01Some shrimp paste goes into a processor.
0:15:02 > 0:15:05Coriander seed, cumin seed, some white peppercorns.
0:15:05 > 0:15:08They've got to be roasted first to bring out the flavour.
0:15:08 > 0:15:12Then into a little spice grinder.
0:15:17 > 0:15:20I'll be really impressed if they pick out these spices.
0:15:20 > 0:15:22Very impressed.
0:15:24 > 0:15:29That's my paste. I'm going to cook this with a bit of coconut milk and lots and lots of sugar
0:15:29 > 0:15:32and turn it into chilli jam.
0:15:32 > 0:15:36Add to that a decent scoop of thick coconut milk...
0:15:38 > 0:15:42..and sugar. That really infuses the flavours together.
0:15:42 > 0:15:46Even if they don't recreate this, we could get some tasty stir-fries.
0:15:46 > 0:15:48You're absolutely right.
0:15:48 > 0:15:53Two types of Chinese vegetables - gai-lan and choi-sum.
0:15:53 > 0:15:56Not widely used in the West. It's a clever cook who identifies them.
0:15:56 > 0:15:59So now the beef...
0:15:59 > 0:16:00Mm.
0:16:00 > 0:16:03Add to that our lime leaves and our chillies.
0:16:05 > 0:16:09Cut the greens, drop the stalks in,
0:16:09 > 0:16:11now stir it over.
0:16:13 > 0:16:15And then a really good spoonful of paste.
0:16:15 > 0:16:19I like that! That smells fabulous.
0:16:19 > 0:16:23Coriander, mint and basil at the last minute.
0:16:23 > 0:16:26And then serve it onto a plate.
0:16:28 > 0:16:30Mm...
0:16:31 > 0:16:35And then sprinkle the top with some peanuts.
0:16:35 > 0:16:38Stir-fry beef, choi-sum and peanuts.
0:16:41 > 0:16:43- Stunning dish. Stunning dish. - Thank you.
0:16:43 > 0:16:47But lots of exotic ingredients.
0:16:47 > 0:16:50I hope somebody gets this almost spot on. I'll be really impressed.
0:16:50 > 0:16:53Let's get them in.
0:17:04 > 0:17:06This is the Palate Test.
0:17:06 > 0:17:09I've cooked you a dish
0:17:09 > 0:17:11and we would like you to taste that dish
0:17:11 > 0:17:15and then write down what you think is in it.
0:17:16 > 0:17:18Taste.
0:17:27 > 0:17:29It's from another side of Asia than the one I'm used to
0:17:29 > 0:17:32so I'm trying to work out what might be in it. It's very complex.
0:17:32 > 0:17:34There's clearly a lot of stuff in here.
0:17:36 > 0:17:38I'm not really used to cooking Thai food
0:17:38 > 0:17:41so it's a little bit difficult.
0:17:42 > 0:17:46I'm just trying to get to grips with the base of the sauce.
0:17:46 > 0:17:48I think I'm fine with everything else.
0:17:48 > 0:17:52I think there is coriander in there, yes.
0:17:55 > 0:17:58I'm still thinking, "Is it pork? Is it beef?"
0:17:58 > 0:18:00It's a challenge.
0:18:01 > 0:18:03Now you've eaten it, we want you to cook it.
0:18:03 > 0:18:06Under the cloth on your bench
0:18:06 > 0:18:10are all the ingredients that went into making that dish.
0:18:10 > 0:18:12But there's also some under there that didn't.
0:18:12 > 0:18:18At the end of this, two of you will be leaving the competition.
0:18:20 > 0:18:23We're going to give you 45 minutes. Off you go.
0:18:26 > 0:18:29The ingredients have been separated into three groups -
0:18:29 > 0:18:31those to make the garnish,
0:18:31 > 0:18:33the sauce
0:18:33 > 0:18:37and the protein - beef or lamb.
0:18:39 > 0:18:44But with no recipe, they'll have to rely on their palate and skill.
0:18:47 > 0:18:49When I saw the ingredients, I knew what I was going to use
0:18:49 > 0:18:52and they weren't too dissimilar to the ones I wrote down, which is good.
0:18:52 > 0:18:57So now it's just a question of trying to use the right amounts and get it to taste good!
0:18:57 > 0:19:01Saira's list is not too bad - beef, peanuts,
0:19:01 > 0:19:04she talks about lime leaves and Thai basil.
0:19:04 > 0:19:06It's whether now she can recreate that dish
0:19:06 > 0:19:10because she's used to making Indian curries.
0:19:13 > 0:19:15What ingredients have you used?
0:19:15 > 0:19:18I've gone for ginger and garlic,
0:19:18 > 0:19:20some coriander, some pepper, chilli.
0:19:20 > 0:19:23Oh, and I've used the palm sugar, a bit of lime.
0:19:23 > 0:19:27- There's quite a lot in there. - It's all wrong but it smells lovely.
0:19:27 > 0:19:29Thanks, Gregg!
0:19:35 > 0:19:39The pressure's on. Definitely, the pressure's on!
0:19:39 > 0:19:43I was like, "Is it pork or beef?" and they've got them both.
0:19:43 > 0:19:46I haven't decided between the pork or the beef.
0:19:48 > 0:19:50When Guy was tasting,
0:19:50 > 0:19:54he wrote down that the dish was pork and changed his mind and wrote beef.
0:19:54 > 0:19:58He's now cooking with the lamb because he thinks that's pork.
0:19:58 > 0:20:00- He thinks the lamb's pork.- He does!
0:20:06 > 0:20:09I thought there'd be peanut butter but there's nothing on the bench.
0:20:09 > 0:20:12I'll give it my best go,
0:20:12 > 0:20:14but this one's going to be a tough one.
0:20:15 > 0:20:19Natalie doesn't cook this sort of food very often,
0:20:19 > 0:20:21but at least she's making a paste.
0:20:24 > 0:20:26You're halfway!
0:20:26 > 0:20:28Halfway.
0:20:31 > 0:20:34I'm slightly panicking a little bit now!
0:20:34 > 0:20:38There's a lot more ingredients in the sauce than I put down on my sheet
0:20:38 > 0:20:41and I'm not quite sure how to put them all together
0:20:41 > 0:20:45to get that really lovely sauce that John's got in his.
0:20:45 > 0:20:48Louise doesn't look comfortable. I hope she gets it together soon
0:20:48 > 0:20:52because I loved her food in the Invention Test.
0:20:53 > 0:20:5810 minutes left. What we need is some stirring and some frying.
0:21:07 > 0:21:13Drew has got to have a good round because I think he's got a bit of catching up to do.
0:21:17 > 0:21:20A few minutes to go, Drew. How are you feeling?
0:21:20 > 0:21:22I'm not feeling great.
0:21:22 > 0:21:25It just didn't go quite as I'd have liked.
0:21:25 > 0:21:28It's kind of gone quite fatty and... I don't know.
0:21:29 > 0:21:31So we'll see how it goes.
0:21:31 > 0:21:35You guys have got just one minute left to finish!
0:21:35 > 0:21:38One minute to finish, please.
0:21:48 > 0:21:51Time's up! Stop.
0:22:00 > 0:22:04We asked you to cook us a dish - stir-fried beef
0:22:04 > 0:22:07with peanuts and choi-sum.
0:22:07 > 0:22:11- Saira, shall we try yours?- OK.
0:22:16 > 0:22:19It smells good, you've almost got the colour right.
0:22:19 > 0:22:21It looks good.
0:22:21 > 0:22:25Best-looking dish on the bench, actually.
0:22:33 > 0:22:36I really like the flavour of your sauce.
0:22:36 > 0:22:38I like the peanuts, the crunchiness of that,
0:22:38 > 0:22:41and the herbs and flecks of chilli going through it.
0:22:43 > 0:22:44Your sauce is really good.
0:22:44 > 0:22:49Citrus, lime, heat from pepper, heat from chilli
0:22:49 > 0:22:53and the lovely Thai basil, that aniseed flavour.
0:22:53 > 0:22:56That's not bad at all. I'm quite pleased with you.
0:22:57 > 0:22:59I hope I've done enough to get through to the next stage.
0:22:59 > 0:23:04I'd love to come back again and push myself and see how far I could get.
0:23:04 > 0:23:05OK, Natalie,
0:23:05 > 0:23:08let's go for yours.
0:23:15 > 0:23:20- You had no idea where to start, did you?- Nope. Not a clue.
0:23:27 > 0:23:29It's not spicy enough, it's not sweet enough,
0:23:29 > 0:23:33but actually, you've got really interesting flavours in here.
0:23:33 > 0:23:36I'd like some more sauce, but really not a bad job at all.
0:23:36 > 0:23:38Thank you.
0:23:38 > 0:23:40I like your base sauce.
0:23:40 > 0:23:43I'd like to see more of that sauce
0:23:43 > 0:23:46- and less meat.- Yes.
0:23:46 > 0:23:48It went a bit wrong, but not too bad
0:23:48 > 0:23:51because they said it was quite decent,
0:23:51 > 0:23:54even though it was nothing like John's.
0:23:55 > 0:23:57Your turn, Drew.
0:24:03 > 0:24:06There's a glint of oil on there
0:24:06 > 0:24:09- which make me worry it may be greasy.- Yes.
0:24:16 > 0:24:20Drew, as insipid as your meat looks, actually, it's quite tender.
0:24:20 > 0:24:25But my issue is, there is not enough roundness to the sauce. There's no body to the sauce.
0:24:25 > 0:24:28There's no real chilli background, no chilli heat at all,
0:24:28 > 0:24:32but the big thing about it is, it's really salty.
0:24:33 > 0:24:38You get garlic, you get a little bit of coconut creaminess,
0:24:38 > 0:24:40but it's missing chilli!
0:24:42 > 0:24:44It didn't go as well as I would've hoped
0:24:44 > 0:24:48and I felt the judges' comments were fair enough.
0:24:48 > 0:24:51I think I'm up against some stiff competition.
0:24:51 > 0:24:54Louise...
0:25:05 > 0:25:10You've got that wonderful shrimp saltiness in the background, and smokiness, which is good.
0:25:10 > 0:25:13Your vegetables are lovely. I really like the crispness of those.
0:25:13 > 0:25:19You've got the richness of the beef and then your lovely Thai basil and coriander running through it.
0:25:19 > 0:25:21The meat's cooked well, the vegetables are cooked well.
0:25:21 > 0:25:24There's nowhere near enough sauce but I really like the sauce.
0:25:24 > 0:25:27It's ticking boxes for me.
0:25:29 > 0:25:31I'm happy with how it looked, how it tasted.
0:25:31 > 0:25:33I feel good.
0:25:33 > 0:25:36Guy, your turn.
0:25:42 > 0:25:44Were you trying to replicate my dish or do one of your own?
0:25:44 > 0:25:47I did try and replicate your dish.
0:25:47 > 0:25:51I don't know what possessed me to choose pork because I wrote down beef.
0:25:51 > 0:25:53Just so that you know,
0:25:53 > 0:25:55that's lamb, not pork.
0:26:03 > 0:26:04You get bitterness,
0:26:04 > 0:26:07it then goes into sweetness with plum
0:26:07 > 0:26:10and finishes with a tiny hint of chilli,
0:26:10 > 0:26:12which isn't a bad accompaniment for the lamb,
0:26:12 > 0:26:16but the texture is too greasy.
0:26:17 > 0:26:20I like the fact that you've got ginger running through it,
0:26:20 > 0:26:23which is really vibrant with that very sweet plum sauce.
0:26:23 > 0:26:26Guy, it's nothing like my dish
0:26:26 > 0:26:30but at least you've served something which is edible.
0:26:30 > 0:26:32I thought it was pork. It turned out to be lamb.
0:26:32 > 0:26:35I don't know, that's probably going to haunt me.
0:26:35 > 0:26:39How can you mistake pork for lamb?
0:26:41 > 0:26:45Gregg and I need to have a conversation. Thank you very much.
0:26:45 > 0:26:47Off you go.
0:26:55 > 0:26:57It's been a good day, with some decent cooking.
0:26:57 > 0:27:00It's not been bad, actually.
0:27:00 > 0:27:04Let's be fair, the most impressive person in the Invention Test was Louise,
0:27:04 > 0:27:07and her beef stir-fry wasn't bad at all.
0:27:07 > 0:27:10- Louise is my pick of the bunch. - Therefore, Louise is in.
0:27:10 > 0:27:13I really liked Saira's Invention Test.
0:27:13 > 0:27:15Really good-looking dish, nicely flavoured.
0:27:15 > 0:27:18She'd had experience in spicing her food.
0:27:18 > 0:27:23In my opinion, probably the closest to my dish on the whole bench comes from Saira.
0:27:23 > 0:27:27There's only one person who seemed to struggle, and that's Drew.
0:27:27 > 0:27:30We know with Drew's Invention Test, it was completely out of proportion.
0:27:30 > 0:27:32With the Palate Test,
0:27:32 > 0:27:35we've got slivers of beef in a thin sauce,
0:27:35 > 0:27:37with hunks of garlic and onion.
0:27:37 > 0:27:40Drew, I don't believe has got what it takes
0:27:40 > 0:27:42to go further in this competition.
0:27:42 > 0:27:45Guy had an up-and-down Invention Test.
0:27:45 > 0:27:50The sauce needed a little bit more punch and it needed more of it.
0:27:50 > 0:27:52My concern with Guy more than anything
0:27:52 > 0:27:56is that he doesn't know the difference between a piece of beef, pork and lamb.
0:27:56 > 0:27:59My mishap with pork and lamb
0:27:59 > 0:28:02might send me out of the competition.
0:28:02 > 0:28:04It's just a waiting game now.
0:28:04 > 0:28:08Natalie - I was really impressed by her Invention Test.
0:28:08 > 0:28:10I loved that mussel broth.
0:28:10 > 0:28:13As for her beef stir-fry, hm...
0:28:13 > 0:28:15She hasn't cooked Asian food at all.
0:28:15 > 0:28:18It's not fantastic, but it's not awful.
0:28:18 > 0:28:21So question marks over Natalie.
0:28:21 > 0:28:25Based on the last challenge, I'm not sure if I've done enough to stay in the competition,
0:28:25 > 0:28:29but I think I did all right in the first round so that might save me.
0:28:34 > 0:28:37I think we both know who should go through.
0:28:51 > 0:28:54The first person leaving us...
0:28:56 > 0:29:00..is Drew. Thanks, Drew.
0:29:06 > 0:29:08The second person to leave us...
0:29:16 > 0:29:20- ..is Guy.- Thank you.
0:29:28 > 0:29:32I feel pretty gutted, I guess. Yes, disappointing.
0:29:32 > 0:29:34It's just one of those things.
0:29:35 > 0:29:39A bit sad because I did want to get a bit further.
0:29:39 > 0:29:43It's perhaps not my scene, all the pressure.
0:29:48 > 0:29:51Very, very well done. Big achievement.
0:29:51 > 0:29:56Tomorrow you are, all three of you, working in a professional kitchen.
0:29:56 > 0:30:00- SAIRA: Oh, my gosh! - NATALIE: Professional? Brilliant!
0:30:12 > 0:30:15The thing I'm most worried about is slowing down the service.
0:30:15 > 0:30:19You've got to get it to perfection so I don't want to make a pig's ear of it.
0:30:19 > 0:30:22I'm not too bad at being given orders,
0:30:22 > 0:30:26but we'll have to see. I depends how scary they are!
0:30:29 > 0:30:33Today they will be cooking at The Rib Room in London's Knightsbridge.
0:30:46 > 0:30:49Good morning, ladies. My name's Ian Rudge, I'm the head chef here.
0:30:49 > 0:30:53We've got about 70 booked for lunch, so a busy day ahead of us.
0:30:53 > 0:30:56If you want to get cracking, that would be great.
0:31:00 > 0:31:04Lunch service begins in just three hours.
0:31:05 > 0:31:09The customer standards are astronomically high here.
0:31:09 > 0:31:14They know what the standard should be and if it's not that standard, they will let us know.
0:31:16 > 0:31:20Part-time DJ Natalie is cooking slow-roasted Cotswold chicken breast
0:31:20 > 0:31:23with a sage and onion hotpot and baby carrots,
0:31:23 > 0:31:27served with cumin and carrot puree.
0:31:27 > 0:31:30The first job we're going to do is cook the chicken breast.
0:31:30 > 0:31:35We're going to slowly roast that in the pan there. At the same time, cook some vegetables.
0:31:35 > 0:31:37This is the sage and onion hotpot.
0:31:37 > 0:31:41We've got some confit chicken leg, a sage and onion stuffing.
0:31:41 > 0:31:45Put that in the oven. It takes about 15 minutes at 180.
0:31:45 > 0:31:47We're pretty much there. We're just waiting for the hotpot.
0:31:47 > 0:31:51We'll get this chicken finished and then get ready to dress the dish.
0:31:51 > 0:31:54Start with the carrot puree...
0:31:54 > 0:31:57..like that.
0:32:00 > 0:32:04Then we follow it with the three bits of chicken.
0:32:06 > 0:32:10And finish with a few baby carrots.
0:32:13 > 0:32:16We're going to serve a chicken jus on the side
0:32:16 > 0:32:21and then a chicken hotpot, with the sage and onion stuffing and the confit onions.
0:32:26 > 0:32:29I want to get all the presentation because it's a beautiful dish.
0:32:29 > 0:32:33I don't want to disappoint Chef. I don't want plates being sent back.
0:32:33 > 0:32:38HR advisor Louise is cooking a roasted rack of Launceston lamb
0:32:38 > 0:32:41with a caper crust, curried lamb neck,
0:32:41 > 0:32:45artichoke puree and a shallot compote.
0:32:45 > 0:32:48This is your braised lamb neck, OK?
0:32:48 > 0:32:50It's cooked. We've vac-packed it with curried jus.
0:32:50 > 0:32:54I'm going to put that in warm water, just to get it hot through.
0:32:54 > 0:32:57At this point now, our lamb rack's ready to go.
0:32:57 > 0:33:01Put it that side down, in the pan, like that. OK?
0:33:01 > 0:33:05Try and get a nice even colour all the way around.
0:33:05 > 0:33:07Whack that in the oven, OK?
0:33:12 > 0:33:16The lamb neck's been in the water for about four minutes so we're good to go with this.
0:33:16 > 0:33:18Just turn it out.
0:33:18 > 0:33:22Reduce down that jus slightly and get that nice sticky glaze.
0:33:22 > 0:33:25Now we're good to go to dress the dish.
0:33:25 > 0:33:27Start with this lamb neck.
0:33:27 > 0:33:29Jerusalem artichoke puree here.
0:33:35 > 0:33:37We get a little pinch of the curry crust,
0:33:37 > 0:33:40just put it on your lamb like that, yes?
0:33:40 > 0:33:44When you carve the lamb, nice long strokes of the knife.
0:33:48 > 0:33:50And serve a bit of curry sauce on the side.
0:33:50 > 0:33:53OK, Louise, there's your finished dish.
0:33:58 > 0:34:02It looks amazing. It looks really delicious.
0:34:02 > 0:34:05I absolutely want Chef smiling at what I'm putting in front of him.
0:34:05 > 0:34:07I think I'll be able to do it.
0:34:09 > 0:34:11Mother-of-two Saira
0:34:11 > 0:34:15is cooking wild halibut fillet with baby artichokes,
0:34:15 > 0:34:20broad beans and a razor clam and cockle broth.
0:34:20 > 0:34:23This is your wild halibut fillet, which is raw.
0:34:23 > 0:34:26It's vac-packed. Just drop that in your water bath.
0:34:29 > 0:34:32We're just starting to get a bit of colour there, yes?
0:34:32 > 0:34:35And next, seaweed.
0:34:37 > 0:34:40We've got some sliced razor clams, cockles and brown shrimp.
0:34:40 > 0:34:44Place them on the bottom of the grill to gently warm them through.
0:34:44 > 0:34:48- Lastly, we've got some fresh broad beans.- Yes.
0:34:50 > 0:34:52There's your halibut, cooked, out of the bag.
0:34:52 > 0:34:56- I think we're pretty much good to dress.- OK!
0:34:58 > 0:35:01A few spring onions.
0:35:01 > 0:35:03Take your halibut...
0:35:06 > 0:35:08Bit of shellfish.
0:35:09 > 0:35:13- And there's your dish.- Lovely.
0:35:13 > 0:35:15It's gorgeous.
0:35:18 > 0:35:22This is way out of my comfort zone. It's just a beautiful dish.
0:35:22 > 0:35:25I just want to make it as nice as Chef did.
0:35:30 > 0:35:36Lunchtime gets very busy around here. People want to be in and out in a short amount of time.
0:35:36 > 0:35:38It's going to be a busy service.
0:35:38 > 0:35:41- OK, two chickens!- Yes, Chef!
0:35:42 > 0:35:46Start doing your chicken now, yes?
0:35:47 > 0:35:50I'm getting ready to plate my first two chicken dishes,
0:35:50 > 0:35:55so I'd better crack on otherwise Chef will shout at me!
0:35:55 > 0:35:58Two chicken coming, yes?
0:35:58 > 0:36:00Yes, Chef!
0:36:00 > 0:36:03With Natalie's chicken cooked,
0:36:03 > 0:36:06she must now concentrate on the elaborate presentation.
0:36:09 > 0:36:13- That's rubbish. - Right. I'll show you.
0:36:15 > 0:36:17- Ready?- Yes.
0:36:17 > 0:36:19Ah-ah!
0:36:20 > 0:36:21Yes? Better.
0:36:21 > 0:36:24I think I need to work on my carrots.
0:36:24 > 0:36:27The further we go during service, hopefully I'll perfect it.
0:36:31 > 0:36:35You need to have more confidence with the plate and your own ability. You are getting it, though.
0:36:35 > 0:36:38Let's go.
0:36:38 > 0:36:40OK, next up, two lamb - pink.
0:36:40 > 0:36:43Yes, Chef!
0:36:43 > 0:36:47Where's... Turnips? Where's my turnips?
0:36:47 > 0:36:50Louise doesn't have a lot of orders
0:36:50 > 0:36:53but is already struggling.
0:36:53 > 0:36:55- Right, Louise, how long on this lamb? - Erm...
0:36:55 > 0:36:59- Be honest. If you don't know, say "I don't know"...- I don't know.
0:36:59 > 0:37:01..and we'll reassess where you're up to.
0:37:01 > 0:37:04Is that one portion? You've got two lamb on order.
0:37:04 > 0:37:06I've got two lamb. I need to get another lamb in.
0:37:06 > 0:37:10- Don't wait. As soon as you hear it, put it on, OK?- All right.
0:37:10 > 0:37:13- Really important.- I need another pan!
0:37:19 > 0:37:21Watch this pan. Don't boil them!
0:37:21 > 0:37:24Just gently. Remember, gentle. Control the heat.
0:37:24 > 0:37:28Gently. If you boil them like that, it's going to break apart.
0:37:30 > 0:37:34She must now make sure her lamb is cooked to perfection.
0:37:36 > 0:37:41I don't know if I am happy with that, actually. One second, let me show Chef.
0:37:42 > 0:37:46This lamb isn't right. We've got an overcooked outside and a raw centre.
0:37:46 > 0:37:49We need to get another working as soon as possible
0:37:49 > 0:37:53- because you cannot serve this as a pink lamb, yes?- Yes.
0:37:53 > 0:37:56It's certainly intense, absolutely.
0:37:56 > 0:38:00I need to take my time a bit more and really concentrate.
0:38:04 > 0:38:06Perfect.
0:38:06 > 0:38:08Right, let's go.
0:38:10 > 0:38:14OK, two chicken, two halibut.
0:38:15 > 0:38:20Saira's halibut has been poaching in the water bath for 16 minutes.
0:38:21 > 0:38:23This is the really delicate bit.
0:38:23 > 0:38:28It's such a beautiful bit of fish, I just don't want to damage it.
0:38:28 > 0:38:32I've got to make sure I get all the Clingfilm off! I don't want to give anyone Clingfilm!
0:38:34 > 0:38:37Whoo-hoo! It's done!
0:38:45 > 0:38:49Concentrating on her presentation, Saira has forgotten her fish.
0:38:50 > 0:38:55- Feel it here. What does it feel like? - It's not warm enough.- It's not warm.
0:38:56 > 0:39:00- Get your plates dressed.- OK. - Then put your halibut on.- Yes, Chef.
0:39:00 > 0:39:04- We really, really need to push on now, yes?- OK.
0:39:04 > 0:39:06Put the razor clams and cockles on top.
0:39:06 > 0:39:08These people are paying for this food.
0:39:08 > 0:39:12If you had a ham sandwich and they said, "I didn't have time to put ham in,"
0:39:12 > 0:39:15- what would you say? - I wouldn't be happy.- You wouldn't.
0:39:17 > 0:39:20I'm still getting tips from Chef so I'm obviously not doing it perfectly yet.
0:39:20 > 0:39:23But they're not looking too bad.
0:39:31 > 0:39:33Service is coming to an end
0:39:33 > 0:39:35but the kitchen is still in full swing.
0:39:35 > 0:39:37OK, next up, girls,
0:39:37 > 0:39:41one halibut, one chicken, one lamb.
0:39:44 > 0:39:48Natalie is still trying to perfect her presentation.
0:39:52 > 0:39:54Chef, is this one OK?
0:39:54 > 0:39:57That one there's better, but let's just keep it up.
0:39:57 > 0:40:02- As long as each one gets better, you're on the right path. - Thanks, Chef.
0:40:02 > 0:40:05OK, final table away, guys.
0:40:05 > 0:40:07Two lamb - pink - one halibut, one chicken.
0:40:07 > 0:40:12- It's the last table of the afternoon, guys, let's make it a good one, yes? - Yes, Chef!
0:40:13 > 0:40:17These are the last two to go out so I'm quite relieved to be at the end of service.
0:40:17 > 0:40:20It's been quite hot! Hot and bothered!
0:40:20 > 0:40:23I'm going to make sure these last two are perfect.
0:40:25 > 0:40:28That's looking much better. It's a lot cleaner on the plate.
0:40:28 > 0:40:32- Get your chicken on...- Thanks, Chef. - ..your shoots. Let's go.
0:40:34 > 0:40:36Last table. Very good.
0:40:36 > 0:40:41- It looks like it's done by a professional. Well done. - Thank you.- OK. Credit.
0:40:43 > 0:40:47Louise, you've got five minutes to get the lamb up to me, yes?
0:40:47 > 0:40:49Yes, Chef!
0:40:50 > 0:40:53- How many lamb have you got on order? - I've got four -
0:40:53 > 0:40:56- one ready, another one and then two. - You're all over it. Good girl.
0:40:57 > 0:41:02I want to get these next ones absolutely perfect, presentation sorted.
0:41:04 > 0:41:07- How long? Give me a time. - I can go in two minutes!
0:41:07 > 0:41:10Thank you. Let's go, then! Two minutes!
0:41:16 > 0:41:18Let's just look at your lamb.
0:41:18 > 0:41:21That's 10 out of 10. Superb. Perfect.
0:41:23 > 0:41:28I've never really cooked lamb before so really made up with that!
0:41:30 > 0:41:35- Let's get your halibuts finished. Two halibut. I want it up on the pass in two minutes.- Yes, Chef.
0:41:35 > 0:41:40I want them to be absolutely perfect so I can finish on a high.
0:41:40 > 0:41:43These artichokes are perfect.
0:41:43 > 0:41:46Nice golden brown, good glaze, lovely and hot. Perfect.
0:41:46 > 0:41:49Couldn't have done them better myself. 10 out of 10.
0:41:54 > 0:41:57That garnish looks beautiful. Really well done. Perfect.
0:42:09 > 0:42:12That's it, girls. Lunch is finished. What a brilliant effort.
0:42:12 > 0:42:14Thank you very much for your help.
0:42:15 > 0:42:17- We survived.- I'm sweating.
0:42:20 > 0:42:23That was the toughest service we've done in a long time.
0:42:23 > 0:42:28But credit to the girls. There were some rocky moments for each of them at certain points.
0:42:28 > 0:42:31Towards the end, they were all producing good dishes.
0:42:31 > 0:42:35Louise did a good job. She struggled with the cooking degrees of the lamb, some were undercooked,
0:42:35 > 0:42:39but she got herself back on track and that takes determination.
0:42:39 > 0:42:43I am feeling absolutely shattered but I'm over the moon.
0:42:43 > 0:42:46What a great experience. I think it went really well.
0:42:47 > 0:42:50I think Saira was very good. She cooked with good control.
0:42:50 > 0:42:53Towards the middle, a couple of silly mistakes with cold food
0:42:53 > 0:42:55and she got maybe a bit complacent.
0:42:55 > 0:42:58She almost took it on too calmly.
0:42:58 > 0:43:01I feel pretty proud of myself. I think I coped.
0:43:01 > 0:43:03I'm not sure what Chef thought.
0:43:03 > 0:43:07He didn't strangle me or say anything too horrible, so I think I did OK.
0:43:07 > 0:43:11Natalie did a good job. Where she struggled most was with the plating.
0:43:11 > 0:43:13She was hard on herself.
0:43:13 > 0:43:17Towards the end, I think her dishes were the best of the bunch.
0:43:17 > 0:43:19I'm feeling pretty knackered now,
0:43:19 > 0:43:22but it's something I've always wanted to do.
0:43:46 > 0:43:48Welcome back.
0:43:48 > 0:43:50Now your chance...
0:43:50 > 0:43:54..to secure yourself a place in our quarterfinal.
0:43:54 > 0:43:56One hour,
0:43:56 > 0:43:58your two dishes...
0:43:58 > 0:44:00Let's cook.
0:44:12 > 0:44:14I'm more confident about cooking my own food,
0:44:14 > 0:44:19the dishes that I know really work and I've had great feedback on in the past,
0:44:19 > 0:44:22so I'm very excited about that.
0:44:24 > 0:44:28Saira, a plethora of ingredients upon your bench.
0:44:28 > 0:44:31I'm going to do you some masala lamb chops,
0:44:31 > 0:44:35spiced crushed potato with a homemade fresh mint and coriander chutney,
0:44:35 > 0:44:40and then for your second course, chicken dopiaza, some dhal and some rice to go with that.
0:44:40 > 0:44:43- What's a dopiaza? - Dopiaza means "double onions".
0:44:43 > 0:44:48This is proper home cooking. This is what I grew up with and I love cooking it for my family.
0:44:48 > 0:44:50I really hope you'll like it, too.
0:44:50 > 0:44:53Your food has put a smile on my face.
0:44:53 > 0:44:55You've just got to keep that smile there.
0:44:55 > 0:44:58- OK! I'll try!- Thanks, Saira. - Cheers. Thanks.
0:45:01 > 0:45:05Saira has shown us she knows European food and Asian food.
0:45:05 > 0:45:07She's just about to bring them together.
0:45:07 > 0:45:10I'm really looking forward to it.
0:45:13 > 0:45:17You've had 15 minutes. All right? 15 minutes.
0:45:23 > 0:45:26I'm quite excited about cooking for John and Gregg.
0:45:26 > 0:45:29If I get them just right, it should impress them.
0:45:31 > 0:45:33Natalie, your two dishes today are?
0:45:33 > 0:45:35Pan-fried scallops with beetroot puree,
0:45:35 > 0:45:37beetroot wedges and samphire.
0:45:37 > 0:45:41My other course is pan-fried duck, with a carrot and cumin puree
0:45:41 > 0:45:43and mini potato fondants.
0:45:43 > 0:45:46Why would you pick these two dishes in particular?
0:45:46 > 0:45:50I love scallops. I think they're beautiful. And duck's my favourite meat.
0:45:50 > 0:45:54- Are you feeding us dishes that you'd like to eat yourself? - I am indeed, Gregg.
0:45:54 > 0:45:57I've been trying to get my cooking better and better
0:45:57 > 0:45:59and make it more refined over the years.
0:45:59 > 0:46:04What looked like a slop on a plate is starting to look a lot prettier!
0:46:07 > 0:46:11Scallops, beetroot, orange and samphire -
0:46:11 > 0:46:15a combination I've never had before. It's going to be a balancing act.
0:46:16 > 0:46:18You're halfway!
0:46:18 > 0:46:21Possibly halfway to a quarterfinal.
0:46:25 > 0:46:28I'm absolutely pushing myself with this menu.
0:46:28 > 0:46:31It is a bit of a risk. Hopefully, it will pay off
0:46:31 > 0:46:36because there's some great skills on show, great flavour combinations.
0:46:39 > 0:46:44- Louise, you are running furiously from one end of the bench to another. - I am! I have a lot to do.
0:46:44 > 0:46:48- What are you cooking for us?- Scallops with a butternut squash puree
0:46:48 > 0:46:51and a sage and pine nut butter sauce.
0:46:51 > 0:46:53And then for main meal,
0:46:53 > 0:46:55I'm doing a duo of Sri Lankan curry,
0:46:55 > 0:47:00a chicken curry - the spicier one, and a milder okra curry.
0:47:00 > 0:47:05A duo of Sri Lankan curries? Where did that inspiration come from?
0:47:05 > 0:47:09I went to Sri Lanka on holiday and I cooked with the locals.
0:47:09 > 0:47:11I cooked these dishes and it inspired me.
0:47:11 > 0:47:14It's not the sort of food that I would do
0:47:14 > 0:47:17so it's got to be good if I'm going to give it to you.
0:47:17 > 0:47:19Louise is really pushing herself.
0:47:19 > 0:47:23Lots of preparation but also lots of last-minute cooking.
0:47:23 > 0:47:26My worry is, she's pushed herself a little bit too hard!
0:47:26 > 0:47:30You've only got ten minutes left!
0:47:47 > 0:47:51That's it! Time's up. You have to stop! You have to stop.
0:47:56 > 0:48:01Louise has cooked scallops with butternut squash puree
0:48:01 > 0:48:04and a sage and pine nut butter sauce.
0:48:04 > 0:48:08Your first course, your scallops, looks amazing.
0:48:08 > 0:48:10I love it.
0:48:19 > 0:48:23I really like that. Really nice, bouncy, soft scallops.
0:48:23 > 0:48:27My first flavour was butter. My second one was sage.
0:48:27 > 0:48:32Then in comes nutty sweetness of that butternut squash puree.
0:48:32 > 0:48:35That's a beautiful starter.
0:48:35 > 0:48:39When you mix the pine nuts and the butternut squash puree together,
0:48:39 > 0:48:41it's like chestnuts, it's like Christmas.
0:48:41 > 0:48:44Chestnuts, sage... I'm thinking about stuffing, comforting...
0:48:44 > 0:48:47And then there's the lovely subtleness of the scallop.
0:48:47 > 0:48:50I think it's really very, very clever.
0:48:52 > 0:48:56Louise's main course is a duo of Sri Lankan curry -
0:48:56 > 0:48:59a chicken curry and an okra curry
0:48:59 > 0:49:02with steamed rice.
0:49:02 > 0:49:05I'm not sure about all these sticks sitting in there.
0:49:05 > 0:49:09There's nearly as many sticks as there are bits of food.
0:49:17 > 0:49:20Always a big risk, taking on very, very complex spice dishes.
0:49:20 > 0:49:22You used a pre-mixed curry powder.
0:49:22 > 0:49:25You've got to build those spices up.
0:49:25 > 0:49:29Don't rely on somebody else to mix your spices for you.
0:49:29 > 0:49:32You've used chicken breast and that's dry.
0:49:32 > 0:49:34Use thigh meat instead.
0:49:34 > 0:49:38The okra itself is not cooked enough.
0:49:38 > 0:49:40I admire your bravery
0:49:40 > 0:49:44but I'm not in love with your Sri Lankan curry.
0:49:44 > 0:49:48I don't like the okra at all
0:49:48 > 0:49:51- because it's still really gelatinous.- Mm.
0:49:51 > 0:49:55The sauce with the chicken is nowhere near strong enough.
0:49:55 > 0:50:00Rice is a bland thing. Anything you serve with rice has got to be powerful.
0:50:00 > 0:50:03I've gone from the sublime
0:50:03 > 0:50:05to the slightly dull.
0:50:06 > 0:50:07I feel a bit gutted.
0:50:07 > 0:50:11The curries were something I wouldn't normally do.
0:50:11 > 0:50:14It was a risk. It didn't pay off.
0:50:14 > 0:50:18I really wish I'd stuck to what I'm good at doing.
0:50:22 > 0:50:26Saira, which one of these is the main course and which one is the main course?!
0:50:26 > 0:50:31- Oh, yes!- There's a lot of food here! - I didn't think about that!
0:50:31 > 0:50:36- You'd never leave my house hungry. - You'd never leave your house, I don't think!
0:50:37 > 0:50:43Saira's starter is masala lamb chops on spiced crushed potatoes
0:50:43 > 0:50:46with a mint and coriander chutney.
0:50:54 > 0:50:56That is super yum.
0:50:56 > 0:51:00My first flavour in there was mint,
0:51:00 > 0:51:03then, bit by bit, in came more and more spice,
0:51:03 > 0:51:06some sour notes, some sweeter notes.
0:51:06 > 0:51:10Nice. I really like it. I really, really like it.
0:51:10 > 0:51:12- Saira.- Yes?
0:51:12 > 0:51:15- I totally agree with him.- Oh!
0:51:15 > 0:51:17I love the spicing around the lamb.
0:51:17 > 0:51:22Your sauce is really creamy and rich and fiery hot with chilli.
0:51:22 > 0:51:25- The potatoes themselves are quite bland.- OK.
0:51:25 > 0:51:28And, actually, I don't mind that because it gives me somewhere to go.
0:51:28 > 0:51:31But I think it's really tasty. Good on you.
0:51:32 > 0:51:37Saira's main course is a chicken dopiaza curry
0:51:37 > 0:51:41with tarka dhal and lemon basmati rice.
0:51:49 > 0:51:53The chicken is just fantastic. It's soft and it melts in your mouth.
0:51:53 > 0:51:56It's been cooked in a wonderful, gentle manner
0:51:56 > 0:51:59but absorbing all the spices and the sweetness of the onion.
0:51:59 > 0:52:03I think it's really beautiful.
0:52:03 > 0:52:07Your lentils are buttery and slightly sweet.
0:52:07 > 0:52:10But the real star is this chicken.
0:52:10 > 0:52:14- I really, really like it, honestly. - That's fantastic.
0:52:14 > 0:52:17I feel brilliant. It went really well.
0:52:17 > 0:52:20All the comments were really positive.
0:52:20 > 0:52:23I just feel fantastic at the moment!
0:52:26 > 0:52:29For her first course, Natalie has made pan-fried scallops
0:52:29 > 0:52:33on a bed of beetroot puree, beetroot wedges
0:52:33 > 0:52:38and an orange vinaigrette with samphire and micro coriander.
0:52:38 > 0:52:41I like the look of your food. I think it's neat.
0:52:41 > 0:52:43I think it's quite trendy, actually.
0:52:50 > 0:52:53There's flavour combinations here that I've never had before.
0:52:53 > 0:52:56Beetroot puree with orange juice, I really like.
0:52:56 > 0:53:00Coriander on top of that is a bit too much.
0:53:00 > 0:53:03Do you know what? I just don't know what I think about this.
0:53:03 > 0:53:07It's left me in a state of flux.
0:53:07 > 0:53:11The first mouthful is definitely very, very strong with the scallop,
0:53:11 > 0:53:13but as you start to eat more of it,
0:53:13 > 0:53:17you get the sort of orange background with that sweet but sharp beetroot
0:53:17 > 0:53:22and these micro herbs of coriander start to bring the whole thing alive.
0:53:22 > 0:53:24It's very, very interesting.
0:53:25 > 0:53:31Natalie's second course is pan-fried roasted duck breast with a redcurrant jelly,
0:53:31 > 0:53:36fondant potatoes and carrot and cumin puree.
0:53:37 > 0:53:41Natalie, I can tell from here your duck is not cooked through.
0:53:41 > 0:53:44- I love the look of it, though. - Thank you.
0:53:52 > 0:53:55Your main course, I think, is really well seasoned.
0:53:55 > 0:53:57I love your soft potatoes.
0:53:57 > 0:54:02Your carrot puree - really sweet, but it tastes of carrot, a bit of spice in the background.
0:54:02 > 0:54:04I even like your redcurrant jelly.
0:54:04 > 0:54:05But the thing is for me,
0:54:05 > 0:54:10- it's all a little bit too sweet for my palate.- OK.
0:54:10 > 0:54:11It's not too sweet for me.
0:54:11 > 0:54:15I really like your carrot puree. It is naturally sweet.
0:54:15 > 0:54:20- Your duck has a lovely crispy skin but it isn't cooked enough.- Yes.
0:54:20 > 0:54:22You've got some very original thoughts,
0:54:22 > 0:54:25but you've got tiny little mistakes.
0:54:25 > 0:54:28I'm feeling quite happy with the comments. They were fair.
0:54:28 > 0:54:32There was some mistakes, but then there was some good stuff.
0:54:32 > 0:54:34I think they think I've got some interesting ideas,
0:54:34 > 0:54:37but there's a lot of work to be done.
0:54:40 > 0:54:43We can only take the best cooks through to the quarterfinal.
0:54:43 > 0:54:49We'll get you in as soon as we've made a decision. Thank you. Off you go.
0:54:55 > 0:54:59Good cooking today. Each one of them really pushed themselves.
0:54:59 > 0:55:01Saira had a great day.
0:55:01 > 0:55:03I love her food, her East-meets-West combinations.
0:55:03 > 0:55:07I loved the lamb, loved the fiery relish she made. Absolutely brilliant.
0:55:07 > 0:55:12As for the pots of curry - vibrant and delicious.
0:55:12 > 0:55:14- Saira's got to go through. - Now what do we do?
0:55:14 > 0:55:17We have got Natalie and we've got Louise
0:55:17 > 0:55:20and both of them are not without fault.
0:55:20 > 0:55:21Natalie is an adventurous cook.
0:55:21 > 0:55:26I've never had a combination of beetroot, orange, samphire and scallop before.
0:55:26 > 0:55:28That came out as something really good.
0:55:28 > 0:55:34The duck dish - there was that sweet redcurrant sauce, sweet carrot.
0:55:34 > 0:55:36Her potato fondants were really well cooked.
0:55:36 > 0:55:39These are all good ideas. The problem is,
0:55:39 > 0:55:42- we had undercooked duck. - There's our issue.
0:55:42 > 0:55:47To get through to the quarterfinals would be a dream come true. I'd be floating on the clouds.
0:55:47 > 0:55:51It's everything I've dreamed for and it could potentially be life-changing.
0:55:52 > 0:55:56Louise - the scallops and that butternut squash puree,
0:55:56 > 0:55:59it was a beautiful, beautiful thing.
0:55:59 > 0:56:01Then the curry... The chicken was really dry,
0:56:01 > 0:56:03the rice wasn't seasoned enough.
0:56:03 > 0:56:06Okra that wasn't cooked properly...
0:56:06 > 0:56:09I started eating at a Michelin-starred restaurant
0:56:09 > 0:56:12and finished in a working-man's cafe off of Camberwell!
0:56:12 > 0:56:14I'm feeling a little bit resigned at the moment
0:56:14 > 0:56:17because the girls did fantastic.
0:56:17 > 0:56:21I am expecting to go home but I will be gutted.
0:56:23 > 0:56:25We both feel they have something
0:56:25 > 0:56:29but we both know they've made mistakes.
0:56:42 > 0:56:46We have seen bags of potential in all of you today.
0:56:48 > 0:56:52Very difficult for us to actually make our minds up.
0:56:56 > 0:56:59We have, however, made a decision.
0:57:04 > 0:57:08All three of you will go through to the quarterfinal!
0:57:08 > 0:57:11- THEY LAUGH & GASP - Oh, my God!
0:57:11 > 0:57:14- Well done.- Congratulations.
0:57:19 > 0:57:22Buzzing on top of the world right now! I'm still shocked.
0:57:22 > 0:57:26It's been a good day. It's been a tough day but a good one.
0:57:28 > 0:57:33I feel amazing. I can't believe I got through to the quarterfinals!
0:57:33 > 0:57:38I'm feeling so elated. Just... I'm in shock, really.
0:57:38 > 0:57:41I'm just so happy!
0:57:46 > 0:57:50Tomorrow night, another group of five amateurs
0:57:50 > 0:57:53battle to earn a place in the quarterfinal.
0:57:53 > 0:57:56That mashed potato is awful.
0:57:57 > 0:57:59Your pork - beautiful.
0:58:01 > 0:58:06That's quite a remarkable and astonishing-tasting plate of food!
0:58:06 > 0:58:09Subtitles by Red Bee Media Ltd