0:00:02 > 0:00:07MasterChef is back. Hundreds auditioned. Now the best 50 amateur cooks are through.
0:00:08 > 0:00:09Let's cook.
0:00:10 > 0:00:16- Get your pudding spoon out and man up.- You either stand out or you're knocked out.
0:00:16 > 0:00:22Each week, ten new contestants, battling for a place in Friday's quarter-final.
0:00:22 > 0:00:27- I don't want to eat it. - I already feel nervous for them. - This is just...bang!
0:00:27 > 0:00:32Only the strongest will make it to the final challenges.
0:00:32 > 0:00:35- Come on, we've got to move now. - You've got six minutes left.
0:00:36 > 0:00:40- Oh!- Cooking does not get tougher than this.
0:00:51 > 0:00:57These five amateurs all think they have what it takes to become MasterChef champion.
0:00:57 > 0:01:03But at the end of today's heat, only the best will become quarter-finalists.
0:01:03 > 0:01:07I think the competition is going to be very pressurised.
0:01:07 > 0:01:10My strategy is to treat every round as the final.
0:01:12 > 0:01:16I wouldn't be entering MasterChef if I didn't feel I could win it.
0:01:18 > 0:01:22Right now, I'm feeling very excited, very energetic,
0:01:22 > 0:01:24but also very nervous. That much!
0:01:40 > 0:01:43Welcome to MasterChef.
0:01:43 > 0:01:46What you need to do is show us
0:01:46 > 0:01:52that you are a culinary legend waiting to be discovered.
0:01:52 > 0:01:56Ladies and gentlemen, one hour, your invention test.
0:01:56 > 0:01:58Let's cook.
0:02:05 > 0:02:07Today's ingredients include:
0:02:07 > 0:02:10pork tenderloin, prosciutto,
0:02:10 > 0:02:13apricots, almonds,
0:02:13 > 0:02:17basil, plum tomatoes,
0:02:17 > 0:02:20ricotta, carrots,
0:02:20 > 0:02:23mozzarella and pasta flour.
0:02:28 > 0:02:3330-year-old Jo is from Edinburgh and is passionate about Scottish ingredients.
0:02:33 > 0:02:37Cooking for John and Gregg is going to be one of these things
0:02:37 > 0:02:43that I remember for the rest of my life. I'm very excited about it and so looking forward to it. Can't wait.
0:02:43 > 0:02:46What are you making, Jo?
0:02:46 > 0:02:52Pork stuffed with apricots and almonds with some citrus veg on the side.
0:02:52 > 0:02:57- What sort of cook would you say you were?- Inventive. I like to take a recipe and funk it up.
0:02:57 > 0:03:00- What do you do right now? - I'm a lecturer in Dance.
0:03:00 > 0:03:04- Come on, let's have a bit of a waltz.- To the right. There you go.
0:03:04 > 0:03:09- And back.- Let me lead, let me lead, let me lead.- Sorry.- Let me lead.
0:03:09 > 0:03:13- Do you cook as well as you dance? - I hope so.
0:03:15 > 0:03:21I don't know if Jo is doing a sauce, but she needs to do something to make sure that pork is moist.
0:03:21 > 0:03:28Because that piece of pork, as moist as the stuffing might be, is going to be dry on the outside.
0:03:28 > 0:03:31The reason I know that is because it's already cooking.
0:03:31 > 0:03:34Ten minutes gone.
0:03:39 > 0:03:43I first got into cooking about five years ago.
0:03:43 > 0:03:45I was living with my mate.
0:03:45 > 0:03:48I was sick of shoving things in the oven and now it's a passion.
0:03:48 > 0:03:52James, you've got a very serious game face on.
0:03:52 > 0:03:55- That changed quick. - What's going through your mind?
0:03:55 > 0:04:00Panic. I don't want to let myself down. I hope you like my food.
0:04:00 > 0:04:03- Are you a family man?- Yes, I've got a two-week-old little boy.
0:04:03 > 0:04:08- Congratulations, but terrible timing!- Yeah, but it's the best thing that's ever happened.
0:04:08 > 0:04:10Hopefully, I can start a legacy.
0:04:10 > 0:04:16- What are you making for us? - I'm just going to do a pork fillet with a tomato and basil sauce
0:04:16 > 0:04:21with some sauteed potatoes, so I just want to do something I know I'm capable of doing.
0:04:21 > 0:04:25James said he's not going to cook anything outside his comfort zone.
0:04:25 > 0:04:29Pan-fry a piece of pork, make a tomato sauce and cook some potatoes.
0:04:29 > 0:04:32But the problem is - is it enough?
0:04:38 > 0:04:41I love going to restaurants, seeing what they've done
0:04:41 > 0:04:44and trying to replicate that at home.
0:04:44 > 0:04:50When you put it in front of somebody, I like them to think, "Wow, that looks really nice!"
0:04:50 > 0:04:55- Barry, what are you making? - I've gone for a fondant potato with a carrot puree
0:04:55 > 0:04:59- and a tomato and "basilly" sauce with the pork fillet.- Perfect.
0:04:59 > 0:05:04- What cuisine do you love? - My favourite cuisine to go out and eat is Indian.
0:05:04 > 0:05:09In fact, our whole wedding that me and my wife had was at an Indian restaurant.
0:05:09 > 0:05:14- It sounds different, but it's amazing.- How good does your wife think you are?
0:05:14 > 0:05:16She tells me I'm great, but she has to.
0:05:16 > 0:05:18Barry, I'll get out of your hair!
0:05:22 > 0:05:24Pork is a very sweet meat,
0:05:24 > 0:05:27so you've got sweet pork, then you've got sweet tomato sauce.
0:05:27 > 0:05:32With pork you need something sharp like apple or rosemary and garlic.
0:05:40 > 0:05:45My mum has been a big influence on my cooking. Food for me is memories
0:05:45 > 0:05:46of my early childhood -
0:05:46 > 0:05:50roast dinners, sitting with all the family round the table.
0:05:50 > 0:05:54Graeme, what are you going to make for us?
0:05:54 > 0:06:00I've got patatas bravas on the go, ham-wrapped pork and I'll use a few other ingredients along the way.
0:06:00 > 0:06:03- Where are you from? - Originally, from Scotland.
0:06:03 > 0:06:09- Where are you now?- I live in London, having just moved back very recently. We lived in Brussels for six years.
0:06:09 > 0:06:14It definitely inspired me. It opened up the world of going to markets.
0:06:14 > 0:06:17You meet the producers, taste the food. It's fantastic.
0:06:20 > 0:06:23Graeme is going to make for us patatas bravas,
0:06:23 > 0:06:27that classic dish of Spain, spicy potatoes.
0:06:27 > 0:06:30There is not a piece of chilli powder or smoked paprika.
0:06:30 > 0:06:36There is nothing to make those potatoes "brave" in any way, shape or form on that bench.
0:06:40 > 0:06:43Pescetarian Rachael cooks meat for her family
0:06:43 > 0:06:48and, like all the contestants, has also chosen to use the pork fillet.
0:06:48 > 0:06:52The main thing that I love about cooking is being creative.
0:06:52 > 0:06:58I'm always trying to have to think of different ways of cooking basic foods.
0:06:58 > 0:07:02Rachael, what sort of cuisine do you really love?
0:07:02 > 0:07:04I love pastry cooking.
0:07:04 > 0:07:09I love doing Bakewell tarts or almond and Stilton tarts. Pastry is my thing.
0:07:09 > 0:07:13- What are you making?- I should've made a nice tart, but I didn't.
0:07:13 > 0:07:19Instead, I'm doing pork with a potato herbed rosti served with a cream and almond sauce.
0:07:19 > 0:07:24Brilliant. You're a counsellor. You love doing desserts. You and I could be very close friends.
0:07:24 > 0:07:27Absolutely. Are you into open water swimming?
0:07:27 > 0:07:29No, maybe not.
0:07:46 > 0:07:49Two minutes.
0:07:49 > 0:07:51Just two minutes.
0:08:04 > 0:08:07That's it. Time's up. Stop.
0:08:13 > 0:08:16First up is dance lecturer Jo
0:08:16 > 0:08:20who has chosen to stuff her pork loin with almonds and apricots
0:08:20 > 0:08:24and serve them with honey-glazed carrots and a garlic and lemon mash.
0:08:24 > 0:08:27Very neat and clean. Well done for that,
0:08:27 > 0:08:32although I do feel that I want to grab for the gravy jug.
0:08:32 > 0:08:34Right, OK.
0:08:38 > 0:08:41Oh, my word!
0:08:43 > 0:08:46The pork and the apricots is a nice idea.
0:08:46 > 0:08:51I really like the sweet honey carrots. That's lovely. I do like that.
0:08:51 > 0:08:53But that mashed potato is awful.
0:08:53 > 0:08:57Big lumps of uncooked potato and great big lumps of raw garlic!
0:08:57 > 0:09:02That sweetness of the carrot with the honey goes really nice with the almonds and the apricots.
0:09:02 > 0:09:07That's taking me somewhere where I feel very comfortable. Your pork's a little bit dry.
0:09:07 > 0:09:12That's because there's nothing to protect that delicate flesh.
0:09:12 > 0:09:15I think the comments were absolutely fair.
0:09:15 > 0:09:20I'm just kicking myself at doing stupid, stupid errors.
0:09:23 > 0:09:27Graeme has wrapped his pork loin in prosciutto and served it
0:09:27 > 0:09:31with patatas bravas and a fig, ricotta and olive herb salad.
0:09:31 > 0:09:37Graeme, I couldn't work out what you were doing, but I really like the look of your dish.
0:09:37 > 0:09:39Thank you.
0:09:42 > 0:09:45That fig salad, really sharp, lovely dressing,
0:09:45 > 0:09:50sweet ricotta, together with those salty olives, is really beautiful.
0:09:50 > 0:09:52Your pork is cooked really well,
0:09:52 > 0:09:56protected on the outside by that crispy piece of salted ham.
0:09:56 > 0:10:03But you promised us potatoes bravas. You didn't have anything to make them spicy, so they're non-bravas!
0:10:03 > 0:10:10I'll not tell you off for putting a fig salad next to a pretend patatas bravas with well-cooked pork
0:10:10 > 0:10:12because your cooking is sound.
0:10:12 > 0:10:17I got great feedback, but I think you can always kind of up your game.
0:10:20 > 0:10:25New dad James has chosen to cook his pork fillet
0:10:25 > 0:10:29with a tomato and basil sauce and garlic sauteed potatoes.
0:10:29 > 0:10:33- James, it looks a little messy. - A little?- Looks very messy?
0:10:33 > 0:10:37Yeah, as scruffy as a scruffy thing on scruff day!
0:10:39 > 0:10:45I love the basil going through the tomatoes, but the tomatoes need more seasoning.
0:10:45 > 0:10:49I love your sauteed potatoes, but your pork is overcooked.
0:10:50 > 0:10:55The problem you've got is there's no acid in there, so it's too sweet.
0:10:55 > 0:10:59The pork is just dry because it's been put into a pan and roasted.
0:10:59 > 0:11:02It's not a great start, I'm sorry to say.
0:11:04 > 0:11:07I've let myself down, really, more than anything else.
0:11:07 > 0:11:14All I can do is do everything I can to rectify that and show them actually how good I can be.
0:11:16 > 0:11:21Pescetarian Rachael has served her pork loin wrapped in prosciutto
0:11:21 > 0:11:23on a potato and herb rosti
0:11:23 > 0:11:27with caramelised carrots and an almond cream sauce.
0:11:28 > 0:11:31Rachael, why have you cooked meat?
0:11:31 > 0:11:37I do cook meat at home, but I have to say that's the first time I've ever cooked pork.
0:11:43 > 0:11:49Your pork is overcooked. The cream sauce I don't think goes with the dish.
0:11:49 > 0:11:56- I don't know what to say to you. You went down the wrong path. It's not for me, I'm sorry to say.- OK.
0:11:56 > 0:12:01It's a collection of bits and pieces together on a plate, rather than a properly thought-out meal.
0:12:03 > 0:12:07I wish I'd gone with what I knew I could do well,
0:12:07 > 0:12:10rather than attempting to use new ingredients.
0:12:12 > 0:12:19Operations manager Barry has created a dish of pork loin with fondant potatoes,
0:12:19 > 0:12:24a carrot puree and a tomato basil sauce.
0:12:24 > 0:12:29Barry, I don't mind the presentation, although I'm being transported back to the mid-'80s.
0:12:34 > 0:12:38Lovely potato fondant. It's soft all the way through.
0:12:38 > 0:12:43I love your two sweet sauces, the carrot one and the tomato one. It's really good work, mate.
0:12:45 > 0:12:51You have got some really nice cooking - a very strong, quite concentrated, sweet tomato sauce.
0:12:51 > 0:12:54Your pork, beautiful.
0:12:56 > 0:12:59Even though the comments were really positive,
0:12:59 > 0:13:03there are still areas I need to look to improve on,
0:13:03 > 0:13:05so they have got a lot more to see from myself.
0:13:10 > 0:13:13For some of you, not a bad effort at all.
0:13:13 > 0:13:19There is another challenge coming up and at the end of that, two of you will be going home.
0:13:19 > 0:13:21Thanks very much indeed.
0:13:26 > 0:13:30We've had three people here who have had very nervy starts, John.
0:13:30 > 0:13:34Jo, Rachael and James have got work to do.
0:13:34 > 0:13:38We have seen people with disastrous invention tests turn it around.
0:13:38 > 0:13:42There is still hope for some of these guys.
0:13:45 > 0:13:48This palate test is a great test.
0:13:48 > 0:13:54It's a scallop and crab ravioli with a spiced prawn sauce.
0:13:55 > 0:13:59So, flour, two whole eggs and three egg yolks.
0:13:59 > 0:14:03It's one of those - you either know how to do it or you don't.
0:14:03 > 0:14:06A tiny drop of water, a little bit of salt,
0:14:06 > 0:14:09then I'm just going to blend it.
0:14:09 > 0:14:14Done, put it in the clingfilm, rest it in the fridge. Luckily, I've got some here.
0:14:14 > 0:14:18Now I'm going to make the spicy prawn sauce - carrots, leeks, celery
0:14:18 > 0:14:23and then some ginger and some chillies with the star anise.
0:14:23 > 0:14:25And now the lemongrass.
0:14:25 > 0:14:28Chop the prawns up, heads and all.
0:14:29 > 0:14:35So, the prawns in with the frying vegetables and then to the sauce we're just going to add a tomato.
0:14:35 > 0:14:38Some rice. The rice is used as a thickening agent.
0:14:39 > 0:14:41Brandy.
0:14:42 > 0:14:47You need to burn the alcohol away because it is too strong on the back of the palate,
0:14:47 > 0:14:51but you want the sweetness and the flavour of the brandy.
0:14:51 > 0:14:55And add a little bit of chicken stock to those prawn shells.
0:14:55 > 0:14:57That's lovely. That's singing to me.
0:14:57 > 0:15:00So, now the filling for the ravioli -
0:15:00 > 0:15:04finely chopped chilli, the tarragon and the parsley.
0:15:05 > 0:15:07Put the crab into a mixing bowl.
0:15:08 > 0:15:13Add our chopped aromates and the tiniest amount of cream.
0:15:13 > 0:15:17Just give me a little bit of fine toast. I'm ready for lunch now.
0:15:17 > 0:15:20Roll out the pasta.
0:15:21 > 0:15:24You can just see my hands through it. Just.
0:15:24 > 0:15:27- Beautiful pasta. - The scallop, crab on top.
0:15:27 > 0:15:30Egg wash around the outside.
0:15:31 > 0:15:34Gently push every single, tiny bit of air out of it
0:15:34 > 0:15:37because if you have any air pockets in it, they blow up.
0:15:38 > 0:15:42Take some cutters with frilly bits round the outside.
0:15:42 > 0:15:45Double-check to make sure they're sealed properly.
0:15:45 > 0:15:49Our raviolis are ready, our water, then just drop them in.
0:15:49 > 0:15:51Three and then four.
0:15:51 > 0:15:54They're going to take two or three minutes to cook.
0:15:54 > 0:15:58I take my sauce and strain it into a pot.
0:15:59 > 0:16:03A tiny bit of creme fraiche into our sauce.
0:16:03 > 0:16:07Look at our sauce, all caramel and thick. Now to finish off the dish.
0:16:14 > 0:16:17Add to the top some sliced spring onions.
0:16:17 > 0:16:20So there we have it, scallop and crab ravioli
0:16:20 > 0:16:22with a spiced prawn sauce.
0:16:22 > 0:16:26I love it. Let's get our contestants in.
0:16:36 > 0:16:38I have cooked you some lunch.
0:16:41 > 0:16:45And what we would like you to do is to eat that dish
0:16:45 > 0:16:52and on the piece of paper that's next to you, we'd like you to write down all the ingredients in it.
0:16:52 > 0:16:54Off you go.
0:17:04 > 0:17:08There's something in there that I can't get my head around.
0:17:10 > 0:17:12It's really starting to annoy me.
0:17:19 > 0:17:24I think I've got most of it, but I'm struggling a wee bit with the components of the sauce.
0:17:27 > 0:17:32There's a lot of aniseedy, spicy flavours, but it's difficult to differentiate.
0:17:32 > 0:17:37But no, I think I've pretty much sussed out what goes into most of it.
0:17:39 > 0:17:42I like the combination of the pasta and the seafood...
0:17:42 > 0:17:44if that's what it is.
0:17:46 > 0:17:52Now you've had a chance to taste it, what we want you to do now is cook it.
0:17:55 > 0:18:01Under that cloth on the bench are all the ingredients that went into the making of that dish.
0:18:01 > 0:18:05There's also some ingredients under there that didn't.
0:18:05 > 0:18:09Have a look at your ingredients. Off you go.
0:18:12 > 0:18:16The ingredients have been separated into three groups -
0:18:16 > 0:18:20the proteins for the pasta filling, the sauce
0:18:20 > 0:18:25and pre-made pasta dough or flour and eggs to make their own.
0:18:38 > 0:18:45Graeme's got a very impressive list. He talks about a fish reduction, he talks about a bisque.
0:18:45 > 0:18:51He talks about shellfish through the sauce, star anise, aniseed flavour, tamarind cos it's sharp and sour.
0:18:51 > 0:18:54I tell you what. Graeme's got a pretty good palate.
0:18:55 > 0:18:59I feel in control which makes me feel a bit out of control.
0:19:01 > 0:19:0515 minutes gone, guys. You've got 45 minutes left.
0:19:07 > 0:19:13I'm definitely having a rethink at the moment in terms of what I thought went in it.
0:19:14 > 0:19:17Tough times.
0:19:18 > 0:19:21James is looking very worried
0:19:21 > 0:19:24and what really scares me is the last time I checked,
0:19:24 > 0:19:27he had nothing in the pot at all to make a sauce.
0:19:27 > 0:19:30Nothing at all.
0:19:30 > 0:19:3230 minutes left.
0:19:34 > 0:19:38I'm all right with the filling, but I don't know what I'm doing with this.
0:19:39 > 0:19:43I don't know what I'm doing with this.
0:19:44 > 0:19:48- You've not used one of these? - I've never used one of these.
0:19:48 > 0:19:55- Just put the little bit there, then next time, take it down one.- Thank you very much.- A pleasure, Rachael.
0:19:58 > 0:20:04Rachael said she's never made pasta before, so she's using the ready-made stuff.
0:20:04 > 0:20:10The sauce, she's saying there was soy sauce, clams, fish sauce and tamarind all together and salt!
0:20:10 > 0:20:14She's got five lots of salt. My sauce is good. It's not like that!
0:20:21 > 0:20:27I've made home-made pasta a lot and I think it's the sauce that's really getting me this time,
0:20:27 > 0:20:29so that's why I'm using...
0:20:29 > 0:20:33I haven't gone for the "make your own pasta" option.
0:20:34 > 0:20:37That sauce doesn't look right at all.
0:20:37 > 0:20:42She's got lots of vegetables stewing down in a pot and there's not a hint of fish in there.
0:20:53 > 0:20:55Where's your sauce, Barry?
0:20:55 > 0:20:59It's there. I lost half of it. I had to start again.
0:21:00 > 0:21:04- You've got ten minutes. - That's the second attempt.
0:21:06 > 0:21:10So I'm just trying to work out what I can do instead.
0:21:12 > 0:21:15Barry very boldly has made his own pasta.
0:21:15 > 0:21:21I don't think he quite understands the sauce. The last time I looked he had chillies cooking in cream.
0:21:21 > 0:21:26You've got three minutes to finish your dishes. Three minutes left.
0:21:28 > 0:21:34- What's happened to your sauce? You've only got a few minutes left. - I'll quickly do a prawn oil.
0:21:52 > 0:21:55Time's up. That's it.
0:22:10 > 0:22:17What I cooked for you was a ravioli of crab and scallop with a spiced bisque.
0:22:17 > 0:22:19Jo, let's start with you.
0:22:30 > 0:22:34- Oh, oh, oh! You like your food spicy, do you, Jo?- A wee bit.
0:22:35 > 0:22:40Nice ravioli. I like the flavour of the crab and the scallop inside there. That's fine.
0:22:40 > 0:22:46The sauce is ginger and chilli. That's it. And it's ferocious!
0:22:47 > 0:22:53The raviolis aren't bad. The sauce looks good, but it doesn't have that depth of flavour which is a shame.
0:22:53 > 0:22:56Yeah.
0:22:57 > 0:22:59I'm not sure if I've done enough.
0:22:59 > 0:23:01Time will tell, I guess.
0:23:03 > 0:23:05Graeme!
0:23:15 > 0:23:19The filling inside of the crab and the scallop is lovely.
0:23:19 > 0:23:24Your sauce is so salty. It's as if the crab is trying to get back to the sea.
0:23:26 > 0:23:32Graeme, you've got that wonderful aniseed flavour of tarragon running through your crab meat.
0:23:32 > 0:23:37You had the right idea with your sauce. I like the colour and I love the consistency.
0:23:37 > 0:23:41But it's far too salty because the stock has reduced too much.
0:23:41 > 0:23:43Not a bad show, Graeme.
0:23:44 > 0:23:46James...
0:23:54 > 0:23:57Your ravioli was split open.
0:24:05 > 0:24:10Inside your ravioli you've got little flecks of ginger and chilli and herb which is good,
0:24:10 > 0:24:17but when you've put the ravioli in the water, it's washed away every single flavour inside.
0:24:17 > 0:24:23You've got a hint of chilli, some saltiness from the stock and the merest hint of prawn. That is it.
0:24:23 > 0:24:25Such a shame.
0:24:28 > 0:24:33I think today, I've failed to impress John and Gregg. I've failed to impress myself.
0:24:36 > 0:24:38Rachael, your turn.
0:24:46 > 0:24:49Definitely not the sauce I made. That's for sure.
0:24:56 > 0:25:01Inside that ravioli you've got raw lemongrass, chilli with a little bit of crab,
0:25:01 > 0:25:06and because the flavours are so intense and so strong, it's hard to taste the scallop.
0:25:07 > 0:25:11That's quite a remarkable and astonishing tasting plate of food.
0:25:11 > 0:25:16It's about as far removed from John's as you could imagine.
0:25:19 > 0:25:22Something was on the plate.
0:25:22 > 0:25:27It may not have been exactly what was meant to be on there, but something was and they didn't choke,
0:25:27 > 0:25:30so it couldn't have been that far wrong.
0:25:30 > 0:25:32Barry, your turn.
0:25:40 > 0:25:46You made your own pasta for the ravioli, but your sauce is a pasta disaster.
0:25:52 > 0:25:55It doesn't have enough flavour to it, Barry.
0:25:55 > 0:25:58It's a bit sort of pallid.
0:25:58 > 0:26:02You made wonderful pasta, beautiful ravioli, as light as you like.
0:26:02 > 0:26:06Your sauce is abominable. It's just salty flavoured cream.
0:26:07 > 0:26:11If I was sent home today, I'd be really disappointed.
0:26:11 > 0:26:15I've really enjoyed today and I just want to progress further.
0:26:18 > 0:26:20Thanks very much. Off you go.
0:26:25 > 0:26:31Two pretty tough challenges and we've got to get three people to go through to the next round.
0:26:31 > 0:26:36Graeme needs to stay. He had the best invention test. The guy looks solid as a rock.
0:26:36 > 0:26:39I agree with you. Graeme should stay.
0:26:39 > 0:26:43The one I suggest leaves the competition is Rachael.
0:26:43 > 0:26:48She doesn't normally cook meat, but decided to cook the pork and when we asked her to do the ravioli,
0:26:48 > 0:26:53she looked just as scared, if not more scared than she did in the invention test.
0:26:53 > 0:27:01- I don't believe Rachael has a future on MasterChef.- So we have to decide between Barry, Jo and James.
0:27:02 > 0:27:08As much as I admired Barry's skill and adventure and his presentation in the invention test,
0:27:08 > 0:27:12I don't know, now I've tasted his ravioli, how good a cook he is.
0:27:12 > 0:27:15Jo, I think, has had a day of two halves
0:27:15 > 0:27:19because for Jo, it was one of the best raviolis on the bench,
0:27:19 > 0:27:24but in the invention test, there was that issue with the potato and raw garlic and lemon juice
0:27:24 > 0:27:27which was pretty nasty. Let's just remember that.
0:27:27 > 0:27:29I'm really not sure about Jo now.
0:27:29 > 0:27:36With James, he pan-fried a bit of pork and he made some chips. On MasterChef, we need a bit more.
0:27:36 > 0:27:40I feel sorry for James. One mistake where he hasn't sealed the ravioli,
0:27:40 > 0:27:46the water's come in and washed it away. Otherwise, he was making a decent fist of that.
0:27:46 > 0:27:51Professional kitchen tomorrow - who's going to cut the mustard?
0:28:01 > 0:28:04We have made our decision.
0:28:07 > 0:28:09The first person leaving us is...
0:28:12 > 0:28:15- ..is Rachael.- Thank you.
0:28:22 > 0:28:25The second person leaving the competition is...
0:28:32 > 0:28:33..James.
0:28:33 > 0:28:37- Thanks very much, guys. - Cheers, James.- Thanks very much.
0:28:45 > 0:28:48Disappointed, but I've realised a dream.
0:28:48 > 0:28:51I won't stop cooking.
0:28:51 > 0:28:55If anything, it makes you want to do it even more.
0:28:57 > 0:29:00I don't think I've performed to my best.
0:29:01 > 0:29:07But that's not to say that my best would have been good enough to get through the competition.
0:29:10 > 0:29:14Well done, you three. You've got big smiles on your faces now.
0:29:14 > 0:29:20Let's see how you feel tomorrow because we are taking you to a professional kitchen.
0:29:20 > 0:29:21- Oh, wow! - Oh, my God!
0:29:21 > 0:29:24Fantastic!
0:29:36 > 0:29:38It's early morning
0:29:38 > 0:29:44and Graeme, Jo and Barry are travelling to their first professional kitchen service.
0:29:46 > 0:29:53Today, they will be cooking at the Terrace Bar & Grill, a modern British restaurant in Piccadilly.
0:29:54 > 0:29:57I'm Michael Dutnall. I'm the head chef.
0:29:57 > 0:30:03We've got a busy lunch today. We're expecting a full house of 50 covers and we've got a lot of work to do.
0:30:03 > 0:30:05OK, so let's get to it.
0:30:09 > 0:30:13Lunch service begins in just three hours.
0:30:13 > 0:30:16The standards at this restaurant are very high.
0:30:16 > 0:30:21Nothing will go into that restaurant that wouldn't go into it any other day.
0:30:21 > 0:30:24If it's not good, it goes straight back and they start again.
0:30:24 > 0:30:27Dance lecturer Jo is in charge of the starter,
0:30:27 > 0:30:32a trio of salmon with a grilled pave on pickled cucumber,
0:30:32 > 0:30:35a smoked roulade with lemon verbena sauce
0:30:35 > 0:30:38and cured gravlax with dill.
0:30:39 > 0:30:45The first job to do, when I call a check on, is to put the salmon into the duck fat which is on the stove.
0:30:45 > 0:30:49While we're waiting for that, we'll plate up the rest of the dish. OK?
0:30:49 > 0:30:53Pickled cucumber on to the plate like this.
0:30:53 > 0:30:57This is seeded cracker bread and that sits in the middle like that.
0:30:57 > 0:31:02We have the smoked salmon roulade in there and the smoked salmon mousse.
0:31:02 > 0:31:07Caviar, delicate hands. What you need to do is gently squeeze...
0:31:07 > 0:31:08OK?
0:31:08 > 0:31:15In here we have lemon verbena sauce. You'll feather this over the top of the roulade. You need a steady hand.
0:31:15 > 0:31:19OK, so, cured salmon. We need to make a nice, little flower shape,
0:31:19 > 0:31:23place it on the plate, giving a nice bit of height to the dish.
0:31:23 > 0:31:27We finish the gravlax off with a little quenelle of cream cheese.
0:31:27 > 0:31:33Now that we've finished that, our pave will be ready and place it on top of your salad.
0:31:33 > 0:31:36- That is your starter for today. - Fantastic.
0:31:38 > 0:31:42I want to make sure I'm spot-on with my feathering and with my piping.
0:31:44 > 0:31:49Graeme will be cooking the grilled rib-eye with Somerset Brie fondant,
0:31:49 > 0:31:52roasted bone marrow farce, sweet cherry tomatoes
0:31:52 > 0:31:56and glazed shallot with a Bearnaise sauce.
0:31:58 > 0:32:02OK, what we're looking for here is nice, clean bar marking
0:32:02 > 0:32:04and an evenly cooked steak.
0:32:04 > 0:32:11Into our oven. You're looking at about four minutes for the garnish and two minutes for the tomatoes.
0:32:11 > 0:32:17Our steak's ready to turn again now. You need to make sure you're getting a good criss-cross.
0:32:19 > 0:32:21Put it in the middle of the plate.
0:32:21 > 0:32:27Be careful when picking up the fondant, so it doesn't fall apart. Cherry tomatoes...
0:32:27 > 0:32:31A little bit of watercress, a little bit of vinaigrette. OK?
0:32:31 > 0:32:35Turn it over. Get it nicely in there, tucked away nicely.
0:32:35 > 0:32:38Bearnaise sauce.
0:32:38 > 0:32:42One last garnish, a bit of thyme sticking out of the bone marrow.
0:32:42 > 0:32:46It looks fantastic. I can't wait to get stuck in and give it a try.
0:32:46 > 0:32:52Timing is clearly going to be absolutely key to getting the steak cooked right,
0:32:52 > 0:32:56getting all the accompaniments ready, so I think it will be really tough.
0:32:58 > 0:33:02Operations manager Barry is making the grilled fish casserole
0:33:02 > 0:33:05with sea bass, scallops, monkfish,
0:33:05 > 0:33:09prawns and mussels with a lobster bisque.
0:33:10 > 0:33:16We'll grill our fish. We'll season it, a little bit of oil, a little bit of salt.
0:33:17 > 0:33:20Put your fish straight on.
0:33:20 > 0:33:24What you're looking for with this is really clear bar marking, yeah?
0:33:28 > 0:33:30This into the oven.
0:33:34 > 0:33:36- Don't overcook the fish.- No.
0:33:37 > 0:33:42Julienne of veg in the dead centre of the plate.
0:33:42 > 0:33:44Pour your bisque.
0:33:45 > 0:33:49What you've got to think about is the colours. You need to mix it up.
0:33:51 > 0:33:55You don't want to make a mess all over your plate.
0:33:55 > 0:33:58OK, now for the mussels, gently putting them on top.
0:33:58 > 0:34:01To finish off, just a little bit of a garnish.
0:34:01 > 0:34:04A nice tomato in the middle.
0:34:06 > 0:34:09- How do you feel about that? - It looks amazing.
0:34:09 > 0:34:15Timing is going to be so important because fish, you can't serve overdone. I need to be on the ball.
0:34:20 > 0:34:23It's nearly 12.30 and service is about to start.
0:34:28 > 0:34:30Check on, one salmon.
0:34:30 > 0:34:33- Can someone answer me?- Yes, chef!
0:34:39 > 0:34:43- Too much cucumber going on that plate.- Yes, chef.
0:34:44 > 0:34:47To meet the chef's exacting standards,
0:34:47 > 0:34:52Jo not only has to be fast, but each dish must be identical.
0:35:00 > 0:35:03That looks like a spider's web.
0:35:04 > 0:35:06Ohh!
0:35:23 > 0:35:25Service!
0:35:27 > 0:35:33- Jo, just be careful with your verbena sauce. You need to be a bit smoother than that.- Yes, chef.
0:35:33 > 0:35:35The lemon sauce is looking a bit shaky.
0:35:35 > 0:35:41I've got to make sure I've got the right pressure on it and it's going smoothly.
0:35:43 > 0:35:46- OK, check on - one salmon, one rib-eye.- Yes, chef!
0:35:48 > 0:35:51Yes, chef! Unbelievable.
0:35:53 > 0:35:57- How is it cooked, chef?- Medium-rare.
0:35:57 > 0:35:59Yes, chef.
0:35:59 > 0:36:04Early days. Not much scope for many things to go wrong yet, but we'll see.
0:36:07 > 0:36:13With seven elements to bring together on the plate, Graeme's timing is crucial to his dish.
0:36:13 > 0:36:19You've got to think about getting your garnish in, yeah? Get it hot, get it resting up there, OK?
0:36:25 > 0:36:29It is a complete and utter adrenaline rush.
0:36:33 > 0:36:37Graeme, nice marking on your steak. That's very nice.
0:36:39 > 0:36:44I've never experienced the kind of crazy, frantic pressure like this in my life.
0:36:48 > 0:36:54- One thing, you forgot to put your thyme garnish in, yeah? - Sorry, chef.- OK, table six!
0:36:56 > 0:37:02- Check on. Two fish casserole coming up. Let's make sure they're as good as the ones I showed you.- Yes, chef.
0:37:13 > 0:37:20- I called two fish away. You've only got one ready.- There's one ready and another one just finishing off.
0:37:20 > 0:37:23- I saw one on there. Where's it gone? - Just in the oven.
0:37:23 > 0:37:29- I saw a pan with bisque and mussels there. Where's it gone?- It was overdone. I had to get rid of it.
0:37:29 > 0:37:31- You need to tell me that.- OK, chef.
0:37:31 > 0:37:34- Barry, you're going to have to speed up.- Yes, chef.
0:37:35 > 0:37:40I need to get it right this time. I'm waiting for these mussels to finish off, then I can plate up.
0:37:40 > 0:37:44I've got two steaks here. I need that casserole now.
0:37:46 > 0:37:53With Graeme's steaks ready for the same table, Barry needs to speed up.
0:37:53 > 0:37:56- It's nice, but you need to be a lot quicker.- OK. Thank you.
0:37:58 > 0:38:04- I'll need two fresh watercress for this because it's taken so long to plate up the casserole.- Sorry, chef.
0:38:04 > 0:38:07Let's go. One more casserole quickly, please.
0:38:10 > 0:38:12This plate is disgusting.
0:38:12 > 0:38:17This plate's got grease, finger marks, dirt all the way around it, OK?
0:38:19 > 0:38:21OK, service!
0:38:21 > 0:38:24Table 41!
0:38:24 > 0:38:29It's getting everything working at the same time. It's a difficult skill to master.
0:38:29 > 0:38:32Very slow start. We'll get there.
0:38:32 > 0:38:36Got to speed up. We'll have hungry people in the restaurant otherwise.
0:38:39 > 0:38:43With service in full swing, the orders are coming in thick and fast.
0:38:45 > 0:38:47Check on - one Set A, one Set C.
0:38:47 > 0:38:51- One fish, one meat, medium. - Yes, chef!
0:38:54 > 0:38:59- One fish casserole, one rib-eye, medium-rare.- Yes, chef!
0:38:59 > 0:39:04- Just answer me.- Yes, chef! - I know you're under pressure, but just answer at least.- Sorry, chef.
0:39:10 > 0:39:15- Check on. Two salmon, yeah? It's the last two.- Yes, chef.
0:39:17 > 0:39:21The cucumber is going all over the place and it shouldn't be.
0:39:29 > 0:39:33The piping of the lemon verbena sauce is too squiggly, too shaky.
0:39:33 > 0:39:39- Do that one again. It's for the same table. Let's have them both looking the same.- Yes, chef.
0:39:42 > 0:39:44That's a lot better.
0:39:44 > 0:39:46Very nice.
0:39:47 > 0:39:48Service!
0:40:01 > 0:40:07- You've got three casserole on order, yeah?- Yes, chef.- Everything under control?- Yes, chef.- Good.
0:40:10 > 0:40:13OK, Graeme, last two away.
0:40:13 > 0:40:16- Two rib-eye, medium-rare.- Yes, chef.
0:40:19 > 0:40:25With three orders on the go at once, Barry now needs to show he can keep up with the pace.
0:40:35 > 0:40:39This fish casserole is going with that wellington on table 62.
0:40:39 > 0:40:44- But you need one fish casserole with these two.- Yes, chef.
0:40:44 > 0:40:50Barry's caught up. I'll have to start putting the pressure on Graeme and push him along a little bit.
0:40:52 > 0:40:55A whole lot of people wanting a whole lot of meat.
0:40:58 > 0:41:02- Medium-well, yeah?- Yeah. - Let's cook another one.
0:41:13 > 0:41:15- Very nice.- Thank you, chef.
0:41:15 > 0:41:19- I think you've even finally got the plates clean.- Thank you, chef.
0:41:19 > 0:41:22- It wasn't easy, but we got there. - And I got clean plates.
0:41:26 > 0:41:30- How long are you going to be? His is drying out.- 30 seconds.
0:41:30 > 0:41:36- Sorry, chef.- He finally gets it right and you mess his dish up. What's going on?- Sorry, chef.
0:41:42 > 0:41:45Excellent. OK, service!
0:41:48 > 0:41:54- Well done. End of service. Good job. I think everyone will leave happy today. Thank you.- Thank you, chef!
0:41:56 > 0:42:00Barry started off slow, sped up during the middle of the service.
0:42:00 > 0:42:05By the end of the service, he was serving some real quality food. Overall, happy.
0:42:05 > 0:42:08Graeme started off the service really well.
0:42:08 > 0:42:14Then I think he got maybe a bit too confident during the middle of the service and slowed down.
0:42:14 > 0:42:16That's when Barry caught up.
0:42:16 > 0:42:23After this experience, I'm just ready to get back in the kitchen and try and get into the next round.
0:42:24 > 0:42:29With Jo, a couple of times, I had to stop the plate going out just to re-do the piping,
0:42:29 > 0:42:33but it didn't affect her much, it didn't dent her confidence.
0:42:33 > 0:42:38She took it on board and again did a great job in my opinion.
0:42:38 > 0:42:41I was very surprised at the food I was turning out today.
0:42:41 > 0:42:47Hopefully, one day, I will be in this kind of environment for my day-to-day work.
0:43:14 > 0:43:19Welcome back. You have now earned the right to cook your own food.
0:43:21 > 0:43:28Two courses, one hour. At the end of this, we'll decide who becomes a quarter-finalist and who goes home.
0:43:30 > 0:43:32Let's cook.
0:43:50 > 0:43:55I've chosen two different dishes for my menu which do challenge me
0:43:55 > 0:43:58and do show a little bit of a cheeky side.
0:43:58 > 0:44:01I've tried to throw things off-kilter.
0:44:01 > 0:44:06- Jo, what are you making for us? - The first course is a fillet of sea bass with fennel
0:44:06 > 0:44:12on a bed of kale, leek, fennel, ginger and chilli with a rhubarb sauce.
0:44:12 > 0:44:16The second course is a Highland version of surf and turf
0:44:16 > 0:44:19with scallops and venison with a blackberry sauce.
0:44:19 > 0:44:21A quarter-final place up for grabs.
0:44:21 > 0:44:26These are daring combinations - sea bass and rhubarb and scallops and blackberry.
0:44:26 > 0:44:32At any point in this competition, you're wanting to show that you're not afraid to try things
0:44:32 > 0:44:35and if they don't work, then you've tried it.
0:44:35 > 0:44:40Good luck. You've got a huge amount of work to do and I think you are being daring.
0:44:40 > 0:44:43- The girl who played with fire! - That's me.
0:44:46 > 0:44:53Jo's got her work cut out because she's got some lovely things like sea bass, scallops and venison.
0:44:53 > 0:44:56They've all got to be cooked perfectly well.
0:44:56 > 0:45:01Rhubarb and fish I've had before, but blackberry and scallop?
0:45:01 > 0:45:04Really? Jam and scallop?!
0:45:06 > 0:45:09You've had 15 minutes. 15 minutes gone!
0:45:18 > 0:45:23I'm really excited about getting to cook my own food for John and Gregg.
0:45:23 > 0:45:29It's something I know that works and I hope it will be good enough to get me through to the next stage.
0:45:31 > 0:45:34Graeme, I'm intrigued. What are you making?
0:45:34 > 0:45:37I'm starting off with a nod to my mum.
0:45:37 > 0:45:43I'm making potato soup, but with black pudding to give it a bit of a Scottish twist and some lardons.
0:45:43 > 0:45:48- And your main course? - Pancetta-wrapped monkfish served with sweet and sour red pepper sauce
0:45:48 > 0:45:51and black olive tapenade.
0:45:51 > 0:45:56- Don't be offended, but is leek and potato soup boring? - It's my favourite soup.
0:45:56 > 0:46:01My mum used to always make it. The black pudding and lardons is just my little twist.
0:46:01 > 0:46:03What do you want from today?
0:46:03 > 0:46:09All I want from today is to be able to impress you and to get to the next stage.
0:46:12 > 0:46:16I love the sound of Graeme's leek and potato soup with the black pudding,
0:46:16 > 0:46:22but how do you make a bowl of soup look like a dish worthy of a MasterChef quarter-final?
0:46:22 > 0:46:28Monkfish with sweet and sour pepper sauce, spinach and a black olive tapenade...
0:46:29 > 0:46:35Again, it doesn't sound very complicated, but as far as flavour is concerned, that is extraordinary.
0:46:36 > 0:46:38You're halfway.
0:46:38 > 0:46:40Halfway to a quarter-final possibly.
0:46:47 > 0:46:53Cooking my own dishes for John and Gregg, it's about making sure I can impress people with my food.
0:46:53 > 0:46:57The pressure will be immense, but it's what I'm here for.
0:46:59 > 0:47:05- Tell us your two courses, Barry. - My two courses, I'm doing scallops with a pea puree.
0:47:05 > 0:47:08You've got also a chorizo sauce to go with that.
0:47:08 > 0:47:11For my main course, pan-fried duck, bok choy
0:47:11 > 0:47:16with a honey and black pepper sauce, a parsnip puree and apples to go with it.
0:47:16 > 0:47:22- Why these two dishes?- These two dishes are what I enjoy eating and hopefully, you'll enjoy it as well.
0:47:24 > 0:47:28I'm worried that Barry's duck dish is going to be too sweet,
0:47:28 > 0:47:33but he did a beautiful sweet dish with pork and two sweet sauces in the invention test,
0:47:33 > 0:47:35so maybe he can pull it off.
0:47:38 > 0:47:40Ten minutes left. Ten minutes!
0:47:43 > 0:47:48- That's just gone in, right?- Yeah. - How long is it going to take?
0:47:48 > 0:47:54- It's four minutes each side. - That's about as long as you've got. - Yeah.- Good, good, good.
0:48:05 > 0:48:09You have got just 60 seconds. That is all you've got.
0:48:10 > 0:48:14Barry, you've got to get this on a plate right now, right now.
0:48:30 > 0:48:32Stop. Stop.
0:48:43 > 0:48:50Jo has made a fillet of sea bass on a bed of kale with ginger and chilli, leek and fennel
0:48:50 > 0:48:52on a rhubarb sauce.
0:48:53 > 0:48:55It's a very striking-looking plate.
0:48:57 > 0:48:59Striking on the borders of alarming.
0:49:05 > 0:49:11The rhubarb sauce, because there's so much ginger and chilli in the vegetable mixture,
0:49:11 > 0:49:13the rhubarb sauce is getting lost.
0:49:13 > 0:49:19- If the rhubarb sauce is getting lost, you can imagine where the fish is.- OK.
0:49:19 > 0:49:23The kale is a northern European, hearty winter vegetable.
0:49:23 > 0:49:27You've put the flavours of the east in with that.
0:49:27 > 0:49:33- We've then got the flavour of what you normally associate with a dessert on top of that.- Yeah.
0:49:33 > 0:49:36Maybe the world's not ready for you, Jo.
0:49:40 > 0:49:43Her main is a Scottish surf and turf
0:49:43 > 0:49:46with venison, scallops,
0:49:46 > 0:49:49carrots, turnips and a blackberry sauce.
0:49:51 > 0:49:57I like my meat rare, but I look down at that plate and I'm wondering, "Has it still got antlers or not?"
0:49:57 > 0:50:01That venison is really, really, really, really undercooked.
0:50:08 > 0:50:12The combination of the venison and the turnip I really like,
0:50:12 > 0:50:18but I feel slightly disturbed by the fact that I've got a scallop and blackberry jam as well.
0:50:18 > 0:50:22The scallops are disappearing among all the other powerful flavours.
0:50:23 > 0:50:28I like the sweetness of your blackberry sauce with the venison
0:50:28 > 0:50:31and I like it with your root veg.
0:50:31 > 0:50:34I even like the sweet blackberry sauce against your scallop.
0:50:34 > 0:50:38What I can't contend with is the venison being that raw.
0:50:41 > 0:50:47I've just got all my fingers and toes crossed that something somewhere is shining down on me,
0:50:47 > 0:50:50going, "Yeah, take her through."
0:50:52 > 0:50:56Graeme's starter is leek and potato soup
0:50:56 > 0:50:58with black pudding and lardons.
0:51:06 > 0:51:11The soup itself is well made and with little salty lardons, that's pretty decent.
0:51:11 > 0:51:15But the black pudding is so strong, the soup becomes just a texture.
0:51:17 > 0:51:22I really like it. I think the sweetness of that leek and potato soup is really wonderful.
0:51:22 > 0:51:27I agree with Gregg. It's too much black pudding in with the soup, but I like to eat it.
0:51:30 > 0:51:34His main is pancetta and herb-wrapped monkfish
0:51:34 > 0:51:39with a sweet pepper and tomato sauce and a black olive tapenade.
0:51:41 > 0:51:45I like the shine to it, the fact it jumps out from the plate.
0:51:45 > 0:51:50What I'd really like is the whole plate and not this little sample one you've given me.
0:51:58 > 0:52:04Your sauces are fantastic. Your pepper one is sweet and slightly smoky.
0:52:04 > 0:52:07Your tapenade one is divine.
0:52:07 > 0:52:11It's saltiness, it's depth, a bit of sharpness. Really good.
0:52:12 > 0:52:14It's really, very good indeed.
0:52:14 > 0:52:21I love the herbs underneath that salty bacon with that wonderful, rich, really sea-water tasting fish.
0:52:21 > 0:52:27I love the fight going on between those two sauces because they've both got sour, sharp, sweet notes,
0:52:27 > 0:52:34and they're bashing against each other, but having a good time. I think it's a very good dish.
0:52:35 > 0:52:41Barry has served pan-fried scallops on a pea puree with a chorizo foam.
0:52:45 > 0:52:50I like your chorizo foam. I really like the way that flavour comes from the smoky paprika.
0:52:50 > 0:52:53Your scallops need a bit more cooking.
0:52:54 > 0:53:00Nice ideas, but you needed to cook the scallops longer and you needed to give us more pea puree.
0:53:01 > 0:53:06His main is duck breast with bok choy,
0:53:06 > 0:53:10parsnip puree, apple and a honey and pepper sauce.
0:53:12 > 0:53:14It just looks rushed, doesn't it?
0:53:23 > 0:53:27I really like that combination of that apple with the lemon,
0:53:27 > 0:53:31the parsnip, the duck and that honey and pepper sauce.
0:53:31 > 0:53:34The honey and pepper sauce is lovely.
0:53:35 > 0:53:39I think the sweet flavours there are very, very good with that duck,
0:53:39 > 0:53:42but again you haven't served enough sauce.
0:53:43 > 0:53:49It would mean so much to go through to the next round. I've learnt so much and I could carry on learning.
0:53:53 > 0:53:59Thank you very much indeed. There were some really clever, original ideas there.
0:53:59 > 0:54:04We'll have to have a long chat because what comes next is a quarter-final.
0:54:11 > 0:54:14I believe there is some cooking potential here.
0:54:14 > 0:54:18Some of the dishes today were great, some of them not so great.
0:54:18 > 0:54:23Graeme has looked like finalist potential since the moment he walked in here
0:54:23 > 0:54:26and today, I thought it was very, very good.
0:54:26 > 0:54:33When he got the fig combination on his invention test, I thought, "You understand flavours and textures,"
0:54:33 > 0:54:35and today, I think he proved that.
0:54:35 > 0:54:41The monkfish wrapped in that salty bacon with the herbs under the skin, tarragon and parsley, was lovely.
0:54:41 > 0:54:47Jo's Scottish surf and turf, I'm really sorry, it didn't work. It was not good.
0:54:47 > 0:54:51Blackberry jam with scallops and raw venison? It wasn't right.
0:54:52 > 0:54:58There is a serious question mark over her touch, but there is also an issue with her palate.
0:54:58 > 0:55:00We had rhubarb with sea bass
0:55:00 > 0:55:03and we had blackberry with scallops.
0:55:03 > 0:55:06Fruit and fish are two F-words that don't belong together.
0:55:06 > 0:55:10Graeme stays and Jo goes home.
0:55:10 > 0:55:13I've got to say, Gregg, I don't necessarily believe
0:55:13 > 0:55:18there's an automatic pass for Barry to go through to the quarter-final.
0:55:18 > 0:55:22There is a man who, in the invention test, wowed us both.
0:55:22 > 0:55:25With the palate test, he didn't do wonderfully well
0:55:25 > 0:55:29because he tried to make a cream chilli sauce which was a disaster,
0:55:29 > 0:55:33but then we see today a really good, interesting duck dish
0:55:33 > 0:55:37and undercooked scallops on the first course.
0:55:37 > 0:55:42Barry has got some good food, John, but he makes mistakes. What are we going to do?
0:55:42 > 0:55:45Do you want to give him a chance?
0:56:01 > 0:56:04We have made a decision.
0:56:08 > 0:56:10Jo...
0:56:12 > 0:56:16- ..I'm afraid you're leaving us. - OK. Thank you so much. Thanks.
0:56:19 > 0:56:24I'm really proud of getting this far. It's a huge achievement.
0:56:25 > 0:56:29I hope that this is a stepping stone,
0:56:29 > 0:56:32that I can take what I've learnt here
0:56:32 > 0:56:37and go on and do some more funky, crazy plates of food.
0:56:40 > 0:56:45We said we would only take you through if you were good enough.
0:56:54 > 0:56:58- You are both going through to a quarter-final.- Yes! Come on!
0:56:58 > 0:57:02- Well done, mate. - Congratulations. Well done.
0:57:02 > 0:57:05- Thank you so much. - Thank you.
0:57:05 > 0:57:11It's been a long, stressful day, but it's been fantastic and exciting to go alongside with it
0:57:11 > 0:57:14and I just can't wait for the quarter-finals.
0:57:16 > 0:57:21It feels out of this world to be in the quarter-final. I just can't describe it.
0:57:21 > 0:57:25I'm actually starting to believe that I'm not so bad after all.
0:57:26 > 0:57:33Tomorrow night, Barry and Graeme will join other heat winners Natalie, Louise and Saira
0:57:33 > 0:57:37as they battle to stay in the competition.
0:57:39 > 0:57:41Eek! Oh!
0:57:41 > 0:57:44I'm not over-excited about trying it.
0:57:45 > 0:57:49It tastes like you're licking the inside of a tin. Eugh!
0:58:20 > 0:58:23Subtitles by Red Bee Media Ltd