0:00:02 > 0:00:03MasterChef is back.
0:00:03 > 0:00:04Hundreds auditioned.
0:00:04 > 0:00:07Now the best 50 amateur cooks are through.
0:00:08 > 0:00:09Let's cook.
0:00:11 > 0:00:13Get your pudding spoon out and man up!
0:00:13 > 0:00:16You either stand out or you're knocked out.
0:00:16 > 0:00:18Each week, ten new contestants,
0:00:18 > 0:00:22battling for a place in Friday's quarterfinal.
0:00:22 > 0:00:24I don't want to eat it.
0:00:24 > 0:00:26I already feel nervous for them.
0:00:26 > 0:00:28This is just...bang!
0:00:28 > 0:00:31Only the strongest will make it to the final challenges.
0:00:31 > 0:00:33Come on! We've got to move now.
0:00:33 > 0:00:34You've got six minutes left.
0:00:36 > 0:00:37OH!
0:00:37 > 0:00:40Cooking does NOT get tougher than this.
0:00:50 > 0:00:52MasterChef quarterfinal, and five cooks
0:00:52 > 0:00:55anxious to get their place in the next round.
0:00:55 > 0:00:58I get fat on quarterfinal days, and I love it!
0:00:58 > 0:01:01Today is a huge opportunity.
0:01:01 > 0:01:04I never imagined I would get as far as this.
0:01:06 > 0:01:07Butterflies in belly.
0:01:07 > 0:01:10Hopefully, I'll put them nerves to good use, to get me going through it.
0:01:13 > 0:01:15I've done a great job to get this far,
0:01:15 > 0:01:17but I'm worried about what lies ahead.
0:01:28 > 0:01:30Good to see you back here.
0:01:30 > 0:01:32This, of course, is a quarterfinal day.
0:01:33 > 0:01:35You are presenting your food not only to John and I,
0:01:35 > 0:01:38but to three previous winners of MasterChef.
0:01:41 > 0:01:43You've got one chance today.
0:01:43 > 0:01:45One chance, because you've only got one course.
0:01:45 > 0:01:50At the end of this, we will make a decision of who stays and who goes.
0:01:52 > 0:01:55Ladies and gentlemen, one hour. Let's cook.
0:02:04 > 0:02:08Today's critics are three MasterChef champions -
0:02:08 > 0:02:10Peter Bayless,
0:02:10 > 0:02:11Mat Follas,
0:02:11 > 0:02:14and Thomasina Miers.
0:02:20 > 0:02:22So far in the competition,
0:02:22 > 0:02:23communications advisor Graeme
0:02:23 > 0:02:26has turned out some outstanding dishes.
0:02:27 > 0:02:30Your sauces are fantastic.
0:02:30 > 0:02:33Depth, little bit of sharpness - really good.
0:02:39 > 0:02:42Graeme, you look seriously focused. What's going on?
0:02:42 > 0:02:44A lot, which is my problem.
0:02:44 > 0:02:48- A lot of things, and a lot of things that could go wrong. - You're in a right pickle, son.
0:02:48 > 0:02:51I want to impress you. I want to show you that I've taken on board everything you've said.
0:02:51 > 0:02:54Learn things from being in the kitchen,
0:02:54 > 0:02:57and I just want to make one good, solid plate of food.
0:02:57 > 0:02:59What are you making for us?
0:02:59 > 0:03:00Duck breast
0:03:00 > 0:03:01on a potato rosti
0:03:01 > 0:03:04with a Brie-stuffed beetroot fondant
0:03:04 > 0:03:06and a red wine sauce
0:03:06 > 0:03:08and parsnip puree.
0:03:08 > 0:03:10Have you got enough time to do all these things?
0:03:10 > 0:03:12I'm wondering. I'm really wondering.
0:03:12 > 0:03:16- But I hope so. - Is there anything you're confident about with this dish, Graeme?
0:03:16 > 0:03:17Right now? No, not so much.
0:03:21 > 0:03:22I wouldn't say
0:03:22 > 0:03:24I've cooked this dish a lot before.
0:03:24 > 0:03:26There were different elements that I've done
0:03:26 > 0:03:27in different dishes,
0:03:27 > 0:03:31but it's the first time I'll have put them all together on one plate.
0:03:40 > 0:03:43DJ Natalie has wowed with some original ideas.
0:03:43 > 0:03:46You get the sort of orange background
0:03:46 > 0:03:48with that sweet but sharp beetroot.
0:03:48 > 0:03:50It's very, very interesting.
0:03:52 > 0:03:54This competition means everything.
0:03:54 > 0:03:58Sleepless nights, waking up feeling sick.
0:03:58 > 0:04:01Just...you know, life's one big blur. It's on hold at the moment.
0:04:09 > 0:04:11Natalie, what are you cooking for us today?
0:04:11 > 0:04:13Today I'm doing pan-fried sea bass
0:04:13 > 0:04:15with fennel three ways.
0:04:15 > 0:04:18So it's pureed, confited and shavings.
0:04:18 > 0:04:21I'm doing mini crab bon-bons with a sauce vierge.
0:04:21 > 0:04:22Oooooh!
0:04:22 > 0:04:24Ooh, I do like the sound of that.
0:04:24 > 0:04:26Ooh, that's fancy.
0:04:26 > 0:04:29It's quite a nice dish. My mum likes it.
0:04:29 > 0:04:32Why does it mean so much to you, Natalie?
0:04:32 > 0:04:34It's going to be that step to move into food.
0:04:34 > 0:04:37And now I just don't stop thinking about food.
0:04:37 > 0:04:38It's just taken over.
0:04:38 > 0:04:41- So what about the...?- I think that's going to go on the back burner now.
0:04:41 > 0:04:43I think that's in my 20s, and...
0:04:43 > 0:04:47my late 20s to early 30s are all about food.
0:04:54 > 0:04:5615 minutes gone.
0:05:04 > 0:05:05HR advisor Louise
0:05:05 > 0:05:08earned her place with a stand-out scallop dish.
0:05:09 > 0:05:11Looks amazing. I love it.
0:05:16 > 0:05:18Already, having only done a few challenges,
0:05:18 > 0:05:20I've soaked up so much stuff
0:05:20 > 0:05:22that is just making my dishes better and better.
0:05:26 > 0:05:29- What are you making for us today, Louise?- I am making
0:05:29 > 0:05:31a roast duck breast
0:05:31 > 0:05:34with a pommes puree, a pea puree,
0:05:34 > 0:05:36Madeira sauce, and I'm putting some wilted spinach
0:05:36 > 0:05:38and chanterelles underneath the duck breast.
0:05:38 > 0:05:42How confident are you about cooking for three champions?
0:05:42 > 0:05:44Ah...um...
0:05:44 > 0:05:47Do you know what? I am confident, because I'm confident in my dish.
0:05:47 > 0:05:50And when I cooked in the professional kitchen, the chef said,
0:05:50 > 0:05:54"As long as you've got confidence, you can make the dish fantastic."
0:05:54 > 0:05:58Have we got the Louise trademark sketch on a recipe
0:05:58 > 0:06:00of exactly how the dish is going to look?
0:06:01 > 0:06:03Brilliant! Very good.
0:06:03 > 0:06:05I've even got a note from my mum today as well,
0:06:05 > 0:06:09spurring me on. It just says that she thinks I'm really determined
0:06:09 > 0:06:11and I've got a lot of passion, and that I can do it.
0:06:11 > 0:06:15"Do tell Gregg I think he's the sexiest thing on television..."
0:06:15 > 0:06:17She didn't want that read out!
0:06:17 > 0:06:20"I don't know what he's doing with that Aussie bloke..."
0:06:20 > 0:06:22Nice words of encouragement from your mum.
0:06:27 > 0:06:28You're halfway.
0:06:34 > 0:06:38Operations manager Barry has impressed with some precise cooking.
0:06:38 > 0:06:41Your pork is cooked brilliantly. Absolutely brilliantly.
0:06:41 > 0:06:45Today, my destiny's in my own hands. I know exactly
0:06:45 > 0:06:47what I'm cooking out there.
0:06:47 > 0:06:49That's why I'm making sure what I cook is perfect.
0:06:55 > 0:06:56What are you making for us?
0:06:56 > 0:06:58I'm doing pan-fried sea bass
0:06:58 > 0:07:01with crushed new potatoes
0:07:01 > 0:07:03with crab, red pepper sauce...
0:07:03 > 0:07:05Where do dishes like this come from?
0:07:05 > 0:07:06It's trial and error.
0:07:06 > 0:07:09I really like just trying different things at home.
0:07:09 > 0:07:11I've tried this dish with different sauces in the past,
0:07:11 > 0:07:14and to me, the red pepper one just works.
0:07:14 > 0:07:17- Last time you cooked, there were real issues with timing.- Yes.
0:07:17 > 0:07:21Things going wrong, things not cooked, not finishing off the plate properly.
0:07:21 > 0:07:22How are you going to combat that today?
0:07:22 > 0:07:24This is very much a military operation.
0:07:24 > 0:07:30I've planned what time everything's got to be ready. Everything will be out on time, and to a high standard.
0:07:34 > 0:07:36Barry's dish sounds pleasant enough,
0:07:36 > 0:07:38but I wonder whether it's ambitious enough.
0:07:38 > 0:07:40Pan-frying a piece of fish,
0:07:40 > 0:07:41boiling some potatoes?
0:07:49 > 0:07:51Mum-of-two Saira's distinctive palate
0:07:51 > 0:07:54has made her food stand out.
0:07:56 > 0:07:59Bit by bit, in comes some more spice.
0:07:59 > 0:08:01I really, really like it. Honestly.
0:08:08 > 0:08:09You seem to be well amongst it.
0:08:09 > 0:08:12You've got lots of lovely things on your bench. Tell us about this.
0:08:12 > 0:08:15I don't just use ground spices.
0:08:15 > 0:08:19I use the whole spices - the cassia bark, the cardamom and bay.
0:08:19 > 0:08:22So that gives you a lovely freshness
0:08:22 > 0:08:25and a sort of a mellow edge to the spice mix.
0:08:25 > 0:08:27What are you cooking for us?
0:08:27 > 0:08:30A lamb bhuna with new potatoes in it
0:08:30 > 0:08:35and some aubergines with a nice tamarind almost chutney-like sauce.
0:08:35 > 0:08:37How do you feel about cooking for past winners?
0:08:37 > 0:08:41I'm really, really excited. Especially about one of them, who's just my heroine.
0:08:41 > 0:08:44I love Thomasina. I love her food,
0:08:44 > 0:08:47and I think that she's just a real inspiration for me.
0:08:47 > 0:08:50She hates Bengali food. Hates it with a passion.
0:08:51 > 0:08:52So mean to me!
0:08:55 > 0:08:57This is an old family recipe,
0:08:57 > 0:08:59brought down from my mother.
0:08:59 > 0:09:02I think the pressure will really be on me to do this well,
0:09:02 > 0:09:04because my mum does it so well.
0:09:05 > 0:09:09You cannot leave MasterChef champions waiting for their lunch.
0:09:16 > 0:09:18What will impress me today,
0:09:18 > 0:09:21I think, is having a plate of food that makes me smile.
0:09:21 > 0:09:23There are elements from my quarterfinal
0:09:23 > 0:09:25that I still serve today in the restaurant,
0:09:25 > 0:09:27so there has to be something
0:09:27 > 0:09:28that makes you go, "Wow!"
0:09:30 > 0:09:32I feel for these guys at this stage,
0:09:32 > 0:09:35because they've got a lot to impress, with one dish. And if they lose their bottle,
0:09:35 > 0:09:38they've got nothing else to pull out the bag.
0:09:38 > 0:09:40So we'll see how they do.
0:09:46 > 0:09:50Pan-fried sea bass with fennel puree and confit is right up my street.
0:09:50 > 0:09:54And that's not even looking at mini crab bon-bons and sauce vierge.
0:09:54 > 0:09:56What's not to like about that?
0:09:57 > 0:10:00- You've got two minutes, Natalie.- I'm going to go over.
0:10:00 > 0:10:02Sorry, Gregg.
0:10:05 > 0:10:07There's quite a few things going on there that need to be
0:10:07 > 0:10:09brought together at the right moment.
0:10:09 > 0:10:11You're now into extra time.
0:10:11 > 0:10:13I'm going as quick as I can.
0:10:30 > 0:10:31Fish.
0:10:44 > 0:10:46Come on, let's go, please.
0:10:53 > 0:10:54Hi. Sorry for the delay.
0:10:56 > 0:10:57There you go.
0:10:58 > 0:11:00Natalie's made a main course
0:11:00 > 0:11:01of pan-fried sea bass
0:11:01 > 0:11:03resting on fennel puree
0:11:03 > 0:11:05with crab bon-bons,
0:11:05 > 0:11:07shaved and confited fennel,
0:11:07 > 0:11:10and a tomato and basil sauce vierge.
0:11:11 > 0:11:13This is a very pretty plate of food.
0:11:15 > 0:11:19I've run over time, so I just hope they like the taste of it,
0:11:19 > 0:11:22but I'm not pleased with my performance.
0:11:29 > 0:11:30Mmm.
0:11:32 > 0:11:33Mmm.
0:11:33 > 0:11:36The fish has been cooked absolutely spot-on.
0:11:36 > 0:11:38It's moist, lovely and crispy on the outside
0:11:38 > 0:11:42and just cooked in the middle. Absolutely bang-on.
0:11:42 > 0:11:44Beautifully seasoned fennel.
0:11:44 > 0:11:47Absolutely lovely. And now for this crab...
0:11:47 > 0:11:48Look at all those flakes in there.
0:11:48 > 0:11:51It's packed full of crab.
0:11:51 > 0:11:52Mmm.
0:11:56 > 0:11:57Really well seasoned.
0:11:57 > 0:11:59That's lovely.
0:11:59 > 0:12:02It illustrates quite a breadth of knowledge and experience.
0:12:02 > 0:12:04She's challenged herself,
0:12:04 > 0:12:07and I think pretty well pulled it all off.
0:12:14 > 0:12:17The elegance of Natalie's dish actually surpassed my expectation.
0:12:17 > 0:12:20I always knew she'd do flavour, but it's a really elegant dish.
0:12:20 > 0:12:22She's done a lot of things here which are really admirable.
0:12:27 > 0:12:29The star of Graeme's dish has to be the duck.
0:12:29 > 0:12:33So how he does that with Brie and beetroot and parsnip
0:12:33 > 0:12:38and red wine sauce is going to be really interesting.
0:12:38 > 0:12:42I'm not necessarily totally over-excited about trying it,
0:12:42 > 0:12:44but he might confound all expectations.
0:12:46 > 0:12:48- You've got about four minutes left, OK?- OK.
0:12:57 > 0:12:59Could have done with being a bit thicker.
0:13:11 > 0:13:12Come on, come on, come on!
0:13:19 > 0:13:20Right-o.
0:13:20 > 0:13:21We're ready to go?
0:13:31 > 0:13:33Hi.
0:13:37 > 0:13:41Graeme's duck breast is served on a potato rosti
0:13:41 > 0:13:43with a Brie-stuffed beetroot fondant,
0:13:43 > 0:13:45parsnip puree
0:13:45 > 0:13:47and a red wine sauce.
0:13:49 > 0:13:51The red wine sauce
0:13:51 > 0:13:53has not been reduced enough.
0:13:53 > 0:13:56It looks like a bit of a watery splodge, which is a bit sad.
0:14:04 > 0:14:08So the duck, for me, I'm finding a little bit tough.
0:14:08 > 0:14:10There's a kind of chewiness there
0:14:10 > 0:14:13that I don't feel should be there.
0:14:13 > 0:14:17The fondant... This is hard. This is actually really hard.
0:14:17 > 0:14:20As for the Brie, I'm afraid it adds absolutely nothing.
0:14:20 > 0:14:22It doesn't actually taste of anything at all.
0:14:22 > 0:14:25The rosti is totally delightful.
0:14:25 > 0:14:27I'm going to eat all of it up.
0:14:27 > 0:14:30It's absolutely wonderful. So he can obviously cook.
0:14:30 > 0:14:32I just think he's neglected to really think
0:14:32 > 0:14:34about what's going on in this dish.
0:14:39 > 0:14:41We've seen him cook a lot better than this.
0:14:41 > 0:14:44The pressure got to him. We saw how nervous he was
0:14:44 > 0:14:45and you can see it on that plate.
0:14:47 > 0:14:49I feel completely exhausted after that.
0:14:49 > 0:14:51You think you've got the timings down,
0:14:51 > 0:14:55and you get in there and everything just kind of falls apart.
0:15:05 > 0:15:07We need these plates out in three minutes.
0:15:07 > 0:15:09All right? You haven't plated up a thing yet.
0:15:12 > 0:15:14Louise, with her roast duck...
0:15:14 > 0:15:18Madeira sauce, would be rich and deep and punchy and shiny, I hope.
0:15:20 > 0:15:21Louise, how's your sauce?
0:15:25 > 0:15:26It WAS lovely.
0:15:28 > 0:15:31It all sounds very sweet, so it'll be interesting
0:15:31 > 0:15:34how she manages to bring that into a really punchy dish.
0:15:35 > 0:15:37Come on, Louise, please!
0:15:40 > 0:15:42Where's my drawing?
0:15:42 > 0:15:44Your drawing's under here.
0:15:58 > 0:16:02- What's left to go on?- I've just got the duck breast to go on top of this,
0:16:02 > 0:16:04then it's onions, pea puree, and I'm done.
0:16:17 > 0:16:19- What's left to go - just sauce? - Just sauce.
0:16:25 > 0:16:27Come on, Louise.
0:16:27 > 0:16:29- Your past winners are waiting for your plate.- Done.
0:16:29 > 0:16:31Done? Good.
0:16:31 > 0:16:32Come on, Louise, let's go.
0:16:34 > 0:16:35Nice dish, that.
0:16:39 > 0:16:40I'm so sorry I'm late.
0:16:45 > 0:16:47Louise's roast duck has been served
0:16:47 > 0:16:49on a bed of wilted spinach,
0:16:49 > 0:16:52pommes puree and chanterelle mushrooms
0:16:52 > 0:16:55and accompanied by caramelised onions,
0:16:55 > 0:16:58pea puree and a Madeira sauce.
0:17:01 > 0:17:03Presentation looks really very nice indeed.
0:17:11 > 0:17:14The sauce itself is actually pretty good.
0:17:14 > 0:17:17It's got a nice sweetness to it. Works well with the duck.
0:17:17 > 0:17:19Unfortunately, this dish feels rushed.
0:17:19 > 0:17:22The pea puree is not puree.
0:17:22 > 0:17:25The spinach and the mushrooms have got grit in them.
0:17:26 > 0:17:28It's been rushed, and it shows.
0:17:35 > 0:17:36I like the nice presentation.
0:17:36 > 0:17:40I like the duck, but I think she should have devoted more time
0:17:40 > 0:17:43to the actual cooking of everything and less time to the presentation.
0:17:45 > 0:17:47I was happy with what I served.
0:17:47 > 0:17:50All the flavours were nice, the duck was cooked really well.
0:17:50 > 0:17:52I was happy with it.
0:18:00 > 0:18:04Barry's going to give us pan-fried sea bass with a red pepper sauce.
0:18:04 > 0:18:07It doesn't sound incredibly creative.
0:18:07 > 0:18:09It's not jumping out the page at me.
0:18:09 > 0:18:13He's got to cook that incredibly well and make it look damn sexy.
0:18:15 > 0:18:17Three minutes you've got.
0:18:26 > 0:18:29- You happy, Barry?- Yes, I'm happy
0:18:29 > 0:18:31that everything's going to be cooked right.
0:18:31 > 0:18:35Just difficult to make sure I'm not too early with the fish.
0:18:36 > 0:18:39Just got to put the sauce into the pot.
0:18:39 > 0:18:41And then it's all ready to serve.
0:18:45 > 0:18:46Right, so I'm all ready to go.
0:18:55 > 0:18:57Hi, everybody. How are you?
0:18:57 > 0:18:58OK, thank you.
0:19:02 > 0:19:04I'll come in with some sauce in a second.
0:19:07 > 0:19:10Barry's pan-fried sea bass and asparagus
0:19:10 > 0:19:13are resting on crab and chive crushed potatoes,
0:19:13 > 0:19:16served with a red pepper broth.
0:19:25 > 0:19:27The fish is cooked perfectly well,
0:19:27 > 0:19:31but the sauce is just overpoweringly sweet.
0:19:31 > 0:19:34Once that's on the plate, that's pretty much all I can taste.
0:19:34 > 0:19:38I just really question whether he's tried all these flavours together.
0:19:38 > 0:19:40Because, for me, they work so badly,
0:19:40 > 0:19:43that they don't work in any way.
0:19:43 > 0:19:46I feel sad for him, and for the poor fish.
0:19:53 > 0:19:54That is not for me.
0:19:54 > 0:19:56And it's a shame. And it's that sauce.
0:19:56 > 0:19:59It tastes like you're licking the inside of a tin
0:19:59 > 0:20:02and it's really horrible, and just really...
0:20:02 > 0:20:03Eugh!
0:20:03 > 0:20:05I'm sorry - that's nasty.
0:20:11 > 0:20:14It's difficult to know how I've performed today.
0:20:14 > 0:20:17Did they like it? What was wrong with it, if anything?
0:20:17 > 0:20:18Or was it perfect?
0:20:18 > 0:20:20I don't know!
0:20:25 > 0:20:28You've got about three or four minutes to get this plate up.
0:20:28 > 0:20:29Go, Saira!
0:20:32 > 0:20:34I'm a sucker for a good curry.
0:20:34 > 0:20:36The thing is is how well she spices it.
0:20:38 > 0:20:42I forgot to put the crispy fried onions in,
0:20:42 > 0:20:43which should run through the rice.
0:20:43 > 0:20:46- Extra texture.- Extra texture?- Extra texture.
0:20:46 > 0:20:49Right, Saira, we need to start seeing some food on plates now.
0:20:49 > 0:20:50OK.
0:20:52 > 0:20:54Can't blow it now, mate. You've worked too hard for this.
0:20:54 > 0:20:56How's it going to look on the plate, though?
0:20:56 > 0:21:00You know? It's a curry. Curry tends to be a lump on the plate.
0:21:03 > 0:21:06- You've got your curry to go on and your salad to go on?- Yep.
0:21:06 > 0:21:07Come on!
0:21:07 > 0:21:08Let's spoon the bhuna!
0:21:16 > 0:21:17Come on!
0:21:19 > 0:21:21- Done?- Done.- Let's go.
0:21:22 > 0:21:24- Need a cloth, sorry.- Hot plates, Saira?
0:21:24 > 0:21:26- Little bit.- Well done, you. - Well done.
0:21:30 > 0:21:33All those wet things plonked on top of each other and a salad on the top!
0:21:33 > 0:21:35I liked it when she had little bowls.
0:21:37 > 0:21:39Hello!
0:21:41 > 0:21:42Ladies first.
0:21:44 > 0:21:46There you go. It's a little bit warm, the plate.
0:21:52 > 0:21:53Saira's lamb bhuna
0:21:53 > 0:21:55is served with new potatoes,
0:21:55 > 0:21:58aubergine and tamarind chutney,
0:21:58 > 0:22:00crispy onion pilau rice
0:22:00 > 0:22:02and a tomato and onion salad.
0:22:04 > 0:22:07I think this looks wonderful. The smell that hits you...
0:22:07 > 0:22:12It's just full of spice. Warm, delicious, delicate spicing.
0:22:12 > 0:22:15- I want to eat it!- Yeah.
0:22:18 > 0:22:19Mmm.
0:22:21 > 0:22:22Mmm.
0:22:22 > 0:22:23Mmm.
0:22:23 > 0:22:26The spicing in that bhuna is absolutely wonderful.
0:22:26 > 0:22:27Whole cardamom pods,
0:22:27 > 0:22:29the spice in the aubergine
0:22:29 > 0:22:31and the sourness of that tamarind
0:22:31 > 0:22:33cutting through... It's all wonderful.
0:22:33 > 0:22:36The lamb... Really impressed how tender it is.
0:22:36 > 0:22:39You've just got that mix of all of those wonderful flavours.
0:22:39 > 0:22:43You've got sweet, you've got sour, you've got sharp...
0:22:43 > 0:22:45It's good. It's a cracking curry.
0:22:45 > 0:22:47For me, it's an absolutely sensational dish.
0:22:47 > 0:22:51And I'll excuse anything on terms of fussy presentation,
0:22:51 > 0:22:53because a meal like this just doesn't need it.
0:22:53 > 0:22:55The food is so good.
0:22:58 > 0:22:59It doesn't look appealing.
0:22:59 > 0:23:02It seems that you and I are going to continue to disagree
0:23:02 > 0:23:05about the presentation of Saira's food. I think it's great.
0:23:05 > 0:23:07It's honest. It's robust. It's her food.
0:23:07 > 0:23:09It's what she cooks and I bet it tastes amazing.
0:23:13 > 0:23:14Ooh!
0:23:14 > 0:23:16HE INHALES SHARPLY
0:23:17 > 0:23:21- Oh, yeah!- The flavours on that plate are absolutely stunning.
0:23:21 > 0:23:24There's a sweet taste, then it's turning into fire.
0:23:24 > 0:23:27I feel like a cartoon character caught in a pinball machine.
0:23:27 > 0:23:30I mean, thrown from one side to another, hitting the bumpers
0:23:30 > 0:23:33and being bashed around - there are so many spices, so many flavours.
0:23:33 > 0:23:35That food, it tastes fantastic!
0:23:39 > 0:23:41I'm not sure about the presentation again,
0:23:41 > 0:23:43whether it was good enough.
0:23:43 > 0:23:45So I'll just have to hope for the best.
0:23:55 > 0:23:58Cor! That was a day of ups and downs, wasn't it, John?
0:23:58 > 0:24:01What is good is you, me and the past winners
0:24:01 > 0:24:03all pretty much saw eye to eye on this.
0:24:03 > 0:24:06One star cook today in my mind.
0:24:06 > 0:24:09Somebody who went back to basics, created beautiful food,
0:24:09 > 0:24:11all delicious, and it smelled wonderful!
0:24:11 > 0:24:13Intoxicating. And that's Saira.
0:24:13 > 0:24:16Saira's food is delicious, John.
0:24:16 > 0:24:20But I tell you, word of caution. I do not like the way her presentation's going.
0:24:21 > 0:24:22So Saira's in.
0:24:22 > 0:24:25Definitely. Saira stays in the competition.
0:24:25 > 0:24:29Can I put my hand up for somebody I believe whose competition is over?
0:24:29 > 0:24:32Today we had a dish that both of us
0:24:32 > 0:24:33weren't that enamoured by.
0:24:33 > 0:24:35That's it - there's the expression.
0:24:35 > 0:24:37It was a bit of an "Eugh!" dish
0:24:37 > 0:24:39and it was to do with the red pepper sauce.
0:24:39 > 0:24:41That red pepper sauce was wrong.
0:24:41 > 0:24:44I'm afraid Barry's cooked his goose.
0:24:45 > 0:24:47I like Natalie. I do admire her work,
0:24:47 > 0:24:49and I do admire her flavours.
0:24:49 > 0:24:52Her food is growing up really quickly.
0:24:52 > 0:24:54I think Natalie could be a star.
0:24:54 > 0:24:57Louise and Graeme still to discuss.
0:24:57 > 0:24:59Are either of those two going to stay with us?
0:24:59 > 0:25:01I recognise promise in Louise
0:25:01 > 0:25:05and I think she's got the makings of a really great MasterChef contestant.
0:25:05 > 0:25:08But that sort of food frustrates me.
0:25:08 > 0:25:11It's there for appearance and not to be eaten.
0:25:12 > 0:25:15I really just want to keep ploughing through,
0:25:15 > 0:25:18cos I know I can do more and I know I can learn more.
0:25:19 > 0:25:22At the moment, I think Graeme's got a lot of skill.
0:25:22 > 0:25:24Today, he's tried to demonstrate more skills,
0:25:24 > 0:25:27but the dish didn't come together as one.
0:25:27 > 0:25:30It would be a miracle if I went through.
0:25:30 > 0:25:33I would just be completely over the moon.
0:25:36 > 0:25:38Do we need to take either of them through?
0:25:38 > 0:25:40Oh, I'd like to keep one of them.
0:25:52 > 0:25:54We have made a decision.
0:25:59 > 0:26:02Three of you are going through to the next round.
0:26:05 > 0:26:06The first person leaving us...
0:26:08 > 0:26:09..is Barry.
0:26:18 > 0:26:21It's disappointing to go out, obviously, at this stage of the competition,
0:26:21 > 0:26:24but it's been a fantastic journey.
0:26:24 > 0:26:26I've learned so much by being here.
0:26:26 > 0:26:30Hopefully, I can take that forward and improve my cooking no end.
0:26:36 > 0:26:39The second person leaving us...
0:26:48 > 0:26:49..is Graeme.
0:27:00 > 0:27:03I know I didn't put in my best performance today.
0:27:03 > 0:27:05My love of cooking will never go away.
0:27:05 > 0:27:07You never know what's round the corner.
0:27:11 > 0:27:12Wow!
0:27:16 > 0:27:20That was so intense, it was unreal, but wow, did I get a kick out of it!
0:27:20 > 0:27:23I feel like I'm walking on air. I just feel amazing.
0:27:24 > 0:27:27Yeah, it's been a great day, but now I'm through, it's been a fantastic day!
0:27:29 > 0:27:34I'm feeling just unbelievable. This is probably the best thing that's ever happened in my life.
0:27:44 > 0:27:45Next time...
0:27:45 > 0:27:48it's the MasterChef knockout week.
0:27:48 > 0:27:51And the 12 best amateurs...
0:27:51 > 0:27:52Whoa!
0:27:52 > 0:27:55..are back to fight for their place.
0:27:55 > 0:27:58- I can't even get it to fit on! - Hold on, hold on.
0:27:58 > 0:28:01It is hard work. I'm sweating like a racehorse.
0:28:01 > 0:28:05But only the top cooks will go through to the semifinals.
0:28:07 > 0:28:08It's going like that!
0:28:09 > 0:28:11CHEF!
0:28:18 > 0:28:20Subtitles by Red Bee Media Ltd