0:00:02 > 0:00:05This is the MasterChef knockout week.
0:00:05 > 0:00:11After five weeks of heats, only the 12 best amateurs remain in the competition.
0:00:13 > 0:00:18Tonight the first six are back to fight for their place.
0:00:18 > 0:00:21Larkin does stunning-looking food.
0:00:21 > 0:00:26He's got obvious knowledge and great technique.
0:00:26 > 0:00:30This is one of the biggest stages, so you think what if you can win it?
0:00:30 > 0:00:35Dale has proved himself to be a star.
0:00:35 > 0:00:39My biggest concern in the competition is standing still.
0:00:39 > 0:00:43I'm looking for new ways to impress, while staying true to my style.
0:00:44 > 0:00:46Shivi is a class act.
0:00:49 > 0:00:53It's unleashed this person inside me
0:00:53 > 0:00:57that I never realised would have so much desire to go all the way.
0:00:58 > 0:01:04I believe Sophie to be a wonderfully inventive cook, John. I really like her ideas.
0:01:04 > 0:01:07I don't think I've ever felt so stressed, but so happy
0:01:07 > 0:01:10at the same time! It's ridiculous.
0:01:11 > 0:01:14James is slick and he's bright.
0:01:15 > 0:01:18My desire to win is getting stronger.
0:01:18 > 0:01:21I want to show what I can do.
0:01:22 > 0:01:25Saira's food is delicious.
0:01:25 > 0:01:27You get wave upon wave of flavour.
0:01:30 > 0:01:33I think there are probably
0:01:33 > 0:01:35more dimensions to my cooking
0:01:35 > 0:01:39so it might be time for me to show different sides to what I can do.
0:01:39 > 0:01:44Only the best will go through to Friday night's showstopper.
0:01:44 > 0:01:48You either stand out or you're knocked out.
0:01:58 > 0:02:02The week's challenges are mainly about mass catering
0:02:02 > 0:02:07and the amateurs are on their way to face their first task.
0:02:08 > 0:02:13So now the competition really begins. Six amateur cooks
0:02:13 > 0:02:17about to understand the ferocity of mass catering.
0:02:17 > 0:02:21- Nothing they have done can prepare them.- Bring it on, I say.
0:02:39 > 0:02:44Morning. And welcome to the British Airways engineering base here at Heathrow.
0:02:44 > 0:02:49Inside this hangar is a team of highly-skilled engineers
0:02:49 > 0:02:54who take care of the whole of the British Airways flying fleet.
0:02:55 > 0:03:02Today you're going to be working in teams. Shivi, James, Sophie, you're one team.
0:03:03 > 0:03:08Saira, Dale and Larkin, you're the other team.
0:03:08 > 0:03:10Off you go!
0:03:16 > 0:03:24Here at Europe's busiest airport, around 250 aircraft will be serviced each day by the engineers.
0:03:26 > 0:03:33And keeping them fuelled at the canteen restaurant is OCS Executive Development Chef Errol Rose.
0:03:34 > 0:03:39Good morning, everyone. We expect over 200 people today for lunch.
0:03:39 > 0:03:44They're very discerning customers, you don't have a lot of time.
0:03:44 > 0:03:46So we better get cracking.
0:03:47 > 0:03:52Each team will need to come up with two savoury dishes and one pudding
0:03:52 > 0:03:56and will have 2½ hours to cook them in.
0:03:59 > 0:04:02This challenge has come as a bit of a shock.
0:04:02 > 0:04:05We've got a hideous amount to do in the timescale.
0:04:05 > 0:04:08If we work together, it'll be OK.
0:04:08 > 0:04:10What have we got here?
0:04:10 > 0:04:17The two teams have a variety of ingredients to work with, including salmon, beef,
0:04:17 > 0:04:20lamb and pork,
0:04:20 > 0:04:23as well as a large selection of vegetables and herbs.
0:04:23 > 0:04:27Masseuse Sophie has taken on the role of team leader.
0:04:27 > 0:04:34Can we do something with the lamb and the pomegranates? Something like that? Tagine-y?
0:04:34 > 0:04:37With a lovely couscous. Yes!
0:04:37 > 0:04:40'I think 14 is the maximum amount I've cooked for.'
0:04:40 > 0:04:44And I may have just got drunk.
0:04:44 > 0:04:46I'll try not to do that today!
0:04:46 > 0:04:51I can actually do a sweet and sour pork-like dish.
0:04:51 > 0:04:56On the other team, housewife Saira is leading the way.
0:04:56 > 0:05:01Dessert is the thing to decide on now. I need your help to decide.
0:05:01 > 0:05:05The numbers are high, but anyone who's been to a Bengali dinner party
0:05:05 > 0:05:09knows you can cater for that many quite easily with not much notice.
0:05:09 > 0:05:13- Can you tell me what your dishes are?- For our two main courses,
0:05:13 > 0:05:17we're doing a sweet and sour pork and also a beef bourgignon.
0:05:17 > 0:05:22I'm going to be doing the dessert, a sticky caramel sponge.
0:05:22 > 0:05:26- You think you'll get it all done in time?- I hope so. Time's ticking on.
0:05:26 > 0:05:32You're quite up against it, certainly with the beef bourgignon, so crack on with that.
0:05:36 > 0:05:42With all the prep to do, Saira helps Larkin by breading the pork for his sweet and sour dish
0:05:42 > 0:05:46while Dale starts the beef for his bourgignon.
0:05:51 > 0:05:54Right, Sophie, tell me about your menu.
0:05:54 > 0:06:00We're doing a lamb tagine with couscous. That's going to have lots of veg running through it.
0:06:00 > 0:06:04Butternut squash, parsnips. James is doing salmon balls.
0:06:04 > 0:06:10They've got Parmesan and, I think, parsley running through them. I'm making a lemon posset
0:06:10 > 0:06:14- with frosted raspberries. - I'll leave you to crack on.
0:06:21 > 0:06:28I'm not sure what my expectations are. I know what my customers' expectations are - good service.
0:06:28 > 0:06:33I feel a little bit nervous simply because these guys are new to the kitchen.
0:06:33 > 0:06:39It takes some time to get used to the equipment, but fingers crossed we'll get everything out in time.
0:06:41 > 0:06:48On Sophie's team, James is getting on with prepping the salmon for his fish balls...
0:06:49 > 0:06:56I've never handled a whole side of salmon like this before. Taking the skin off is more difficult.
0:06:56 > 0:07:01My plan is just to keep calm, not stress out and hopefully it goes to plan. I need to just crack on.
0:07:04 > 0:07:10..while team-mate Shivi is grappling with getting her lamb cooked in the industrial fryer.
0:07:11 > 0:07:15I've cooked tagines in the past, but it's difficult on this scale.
0:07:15 > 0:07:19It's getting all the seasoning in at the right time.
0:07:19 > 0:07:25When I get this in the pot, I'll be happier. I'm just conscious about timing.
0:07:33 > 0:07:38On the other side of the kitchen, Saira's team are in full swing.
0:07:38 > 0:07:43She now starts the sticky caramel pear sponge.
0:07:45 > 0:07:51I'm feeling pretty good. The pressure is on. That clock is just ticking so fast.
0:07:51 > 0:07:56We've really got to get this dessert at least started or we won't have a dessert at all!
0:07:59 > 0:08:05Larkin's big task is to get the huge mountain of pork ready for his sauce.
0:08:05 > 0:08:09Hopefully, I haven't bitten off more than I can chew.
0:08:09 > 0:08:13As long as this pork's out of the way, I can relax.
0:08:13 > 0:08:15I hope I'm on time at the moment.
0:08:15 > 0:08:21A lot of Chinese cooking is very front-loaded. It's always a bit stressful to start off with.
0:08:26 > 0:08:32Team-mate Dale also needs to get his beef cooked.
0:08:37 > 0:08:43- Is it a big beef stew? - Beef bourgignon.- As long as you have plenty of depth in that sauce
0:08:43 > 0:08:49- and that meat doesn't go tough. - Yeah, timing's a worry. We haven't got a huge amount of time,
0:08:49 > 0:08:55- but I'm confident we got it in quick enough to tenderise.- Smells good. Tenderising is one point.
0:08:55 > 0:08:59- Stewing and going hard is another. - Yeah. Not overdone, not underdone.
0:08:59 > 0:09:04- You are filling me full of confidence, mate! I'm quite pleased with you.- Cheers.
0:09:12 > 0:09:1955 minutes have passed and Shivi is adding the all-important spices to her tagine.
0:09:19 > 0:09:26- So this lamb tagine you're doing, tell me about it.- Seasoning's in there - cinnamon, ginger,
0:09:26 > 0:09:32a little bit of turmeric, cumin, a little bit of harissa paste and a tomato base with apricots.
0:09:32 > 0:09:40- So spicy and sweet?- Yeah, but not too spicy. People are more funny if it's too spicy.- But why?
0:09:40 > 0:09:45- A tagine is a tagine. Make it what it should be. - OK, maybe I'll add extra spice.
0:09:50 > 0:09:54Meanwhile, team-mate James is ready to bring his dish together.
0:09:54 > 0:09:57What are you doing to all that lovely fish?
0:09:57 > 0:10:01Adding some parsley, lemon, lemon juice, eggs, breadcrumbs.
0:10:01 > 0:10:05Making it into balls and then making tomato sauce to go with that.
0:10:05 > 0:10:08What are you calling it?
0:10:08 > 0:10:12- Salmon meatballs... - That won't work.- Yeah, I know.
0:10:12 > 0:10:17- You can't think of a name because it's slightly odd.- It'll be OK.
0:10:17 > 0:10:19I'll see you at teatime, James.
0:10:25 > 0:10:29Team Sophie's work is worrying me a little bit. They seem calm.
0:10:29 > 0:10:34If that was me, I'd have an extra oomph of pace on and I'd be looking a little bit more worried.
0:10:34 > 0:10:41Sophie, James and Shivi, all working completely apart from each other. They're not a team.
0:10:41 > 0:10:45They're doing their own dishes. That's a shame.
0:10:45 > 0:10:49Come service, they'll have to knuckle down.
0:10:50 > 0:10:56Finally, team leader Sophie gets her lemon possets into the chiller
0:10:56 > 0:11:01and can turn her attention to helping James and Shivi with their dishes.
0:11:01 > 0:11:07I'm feeling a little bit stressed right now, but there's no time for that. We've got to get through it
0:11:07 > 0:11:10and get this food out on the pass!
0:11:17 > 0:11:23As for the other team, we have got Saira firmly in control. She's there sailing the ship forward.
0:11:23 > 0:11:25I think that's a very strong team.
0:11:34 > 0:11:38Right, listen up, guys. You've got 45 minutes left.
0:11:38 > 0:11:44You should be starting to think about how you're going to plate the tray up and getting your stuff out.
0:11:44 > 0:11:46- OK?- Yes, Chef!
0:11:53 > 0:11:59I'm finally onto my veg now, actually. To cook the pork took a bit longer than I expected,
0:11:59 > 0:12:03- so I'm just trying to catch up. - What veg are you going to do?
0:12:03 > 0:12:08Peppers, carrots and pineapple. The sauce I'll do on the spot.
0:12:08 > 0:12:12There will be a slight reduction with the ginger and onion
0:12:12 > 0:12:19and from there I'm going to thicken it with a puree in cornflour. The vegetables add most of the flavour.
0:12:19 > 0:12:22- What will you cook it in? - That big pan outside.
0:12:22 > 0:12:25I think one's taken at the moment.
0:12:25 > 0:12:29Check you have somewhere to do it. Don't leave it to the last minute.
0:12:38 > 0:12:42I'm just finishing the bourgignon off, putting some mushrooms in.
0:12:42 > 0:12:48- I feel confident, but famous last words.- How are you getting on?
0:12:48 > 0:12:55- The beef's getting there now. - It's gone a bit dry. You've boiled it so much, the liquid's come out.
0:12:55 > 0:13:02Just keep it nice and slow and make sure the sauce covers it. Those bits on top are drying out.
0:13:02 > 0:13:04- OK.- Yeah?
0:13:04 > 0:13:12With lunchtime approaching, team leader Sophie is cooking the sauce for James' fishballs,
0:13:12 > 0:13:14while she waits for her dish to set.
0:13:14 > 0:13:21I am praying right now that those possets set. If they don't set, I'll be absolutely heartbroken.
0:13:21 > 0:13:27I probably will cry, so fingers crossed. Keep everything crossed that those possets set!
0:13:32 > 0:13:36The tagine is smelling good. I'll give it one more try near the end,
0:13:36 > 0:13:41but so far - there's no wood to knock! - so far, knock metal,
0:13:41 > 0:13:45but I don't want to speak too fast. You know how these things happen.
0:13:45 > 0:13:49And then I just want to get this couscous on the go.
0:13:49 > 0:13:54I don't know how long it'll take. I've never cooked three kilograms of couscous!
0:13:54 > 0:13:58There's a lot to do. Don't look at the clock!
0:14:05 > 0:14:09What our engineers do is really important for safety,
0:14:09 > 0:14:14so they have to eat well and be properly looked after.
0:14:14 > 0:14:19Most people expect their lunch at 12.30. Hopefully, it's not late!
0:14:19 > 0:14:24Guys, you've got just 15 minutes 'til service!
0:14:26 > 0:14:34With service imminent, Saira can finally get her pear sponge on so it'll be ready in time for pudding.
0:14:34 > 0:14:39I've never made dessert for this many people.
0:14:39 > 0:14:43I'm just hoping and praying that it cooks on time. It's close now.
0:14:43 > 0:14:46But also that it's edible! Even tasty,
0:14:46 > 0:14:52that it goes down well. It should. Everyone likes a bit of sponge and custard.
0:14:52 > 0:14:58As Saira gets her pudding going, Sophie is about to get the verdict on hers.
0:14:59 > 0:15:00Yay!
0:15:00 > 0:15:03Oh, my God.
0:15:03 > 0:15:06Right, yeah. Perfect.
0:15:06 > 0:15:08Whoo!
0:15:08 > 0:15:14I'm really, really relieved. They have set. They could probably do with another 15 minutes.
0:15:14 > 0:15:18I've just got to get the raspberries on. The main thing is they've set!
0:15:18 > 0:15:23OK, guys, anything that you've got ready, let's get it out now, OK?
0:15:24 > 0:15:26Sorry!
0:15:38 > 0:15:44Em, I don't want to be awkward, but it's half past twelve! You've got to serve now!
0:16:09 > 0:16:12Lamb tagine, apricots and couscous.
0:16:12 > 0:16:15I'll have the tagine, please.
0:16:15 > 0:16:18We've got crispy salmon balls...
0:16:18 > 0:16:21Sounds nice, except the Parmesan.
0:16:21 > 0:16:25- Can I have the lamb tagine, please? - Of course you can.
0:16:25 > 0:16:31Shivi has made lamb and apricot tagine and is serving it with couscous and root vegetables.
0:16:31 > 0:16:33- Hope you enjoy it.- Thank you.
0:16:38 > 0:16:44I prefer it slightly more spicy. The couscous was perfectly cooked. Overall, it was a very good meal.
0:16:44 > 0:16:50It was really nice with the couscous. I don't usually like it. It was great, yeah.
0:16:50 > 0:16:54I don't like that because the meat's really dry
0:16:54 > 0:16:57and the couscous is wet. I wanted it the other way.
0:16:57 > 0:17:02We've got a really nice sauce around that lamb. It's sharp, it's sweet.
0:17:02 > 0:17:08It's got the richness of the apricot and some spice running through it, but it's all a bit gentle.
0:17:08 > 0:17:13- There's nothing bold about it. - Salmon fishballs. Is that what you like?
0:17:13 > 0:17:18- There you go. Hope you enjoy. Would you like crispy salmon?- Yes.
0:17:18 > 0:17:22James has made salmon fishballs with a tomato sauce
0:17:22 > 0:17:27served with roast potatoes, broccoli and courgettes.
0:17:27 > 0:17:29The salmon was absolutely beautiful.
0:17:29 > 0:17:35The roast potato is just exactly how I like it. I'm just hoping we get this sort of meal again.
0:17:35 > 0:17:39The salmon fishballs, actually, surprisingly, are quite tasty.
0:17:39 > 0:17:45In the background is some lemon and the smokiness coming from the salmon itself,
0:17:45 > 0:17:50but the thing I don't like - that sauce tastes like it came out of a jar.
0:17:50 > 0:17:55Not enough craft's been put into it. There should be garlic, butter, layers of flavour.
0:17:55 > 0:17:57That's just tinny.
0:18:01 > 0:18:09While the tagine and salmon are selling very well, Dale's beef bourgignon and Larkin's pork
0:18:09 > 0:18:11are proving less popular.
0:18:11 > 0:18:17- Anyone for sweet and sour? Sweet and sour! Hello! - Saira decides to drum up some trade.
0:18:17 > 0:18:22Guys, there's some lovely sweet and sour pork and beef bourgignon further down.
0:18:22 > 0:18:25- How do you know it's lovely? - I've tried it!
0:18:25 > 0:18:29- Sweet and sour, anyone? - Beef bourgignon?
0:18:29 > 0:18:34- Sweet and sour?- Yeah, go on. - You know the score.
0:18:34 > 0:18:39Larkin's twice-cooked sweet and sour pork is served with steamed rice.
0:18:39 > 0:18:42- I hope you enjoy it.- Thank you.
0:18:46 > 0:18:52I'm having sweet and sour pork with rice. The flavours are very good.
0:18:52 > 0:18:57- Can I have some salmon, please? - Broccoli or courgettes with that?
0:18:57 > 0:19:00The rice is loose and light, the pork's cooked well.
0:19:00 > 0:19:06I like the sweet flavour. It's more sweet than sour, but I do like it.
0:19:06 > 0:19:13The flavours are really good. Lovely sweetness from your sauce, tang from the peppers, pineapple.
0:19:13 > 0:19:16- The sauce is great. - Sweet and sour?
0:19:16 > 0:19:19Can I have the beef with mash?
0:19:19 > 0:19:24Dale's beef bourgignon is served with mashed potato and spinach.
0:19:25 > 0:19:28OK, cheers now.
0:19:31 > 0:19:36It was lovely. Very tasty. Mashed potato was a little bit dry, but otherwise lovely.
0:19:36 > 0:19:41It was really nice. I'm now ready to go back to work.
0:19:41 > 0:19:43Careful. It's hot.
0:19:43 > 0:19:47The spinach needs seasoning and there isn't enough sauce.
0:19:47 > 0:19:51The sauce that he has made is rich and deep and peppery. I like it.
0:19:51 > 0:19:57That coating is a lovely thing, but the beef is dry. It's been boiled rather than been stewed.
0:19:57 > 0:20:02I've seen better from Dale. I'm not sure that big food is his thing.
0:20:04 > 0:20:10With the main courses over, it's up to the two team leaders to sell their desserts.
0:20:10 > 0:20:14- Sticky pear sponge? With custard?- Yes, please.
0:20:14 > 0:20:19Anybody for lemon possets? A really nice, fresh dessert.
0:20:19 > 0:20:24Saira's sticky caramel pear sponge is an instant hit,
0:20:24 > 0:20:27but no one wants the posset.
0:20:28 > 0:20:33- Anybody else for lemon posset? - Would you like this piece?
0:20:38 > 0:20:44The dessert was sponge cake with custard and I have to say it was delicious.
0:20:44 > 0:20:46Yes!
0:20:46 > 0:20:49That is the stuff of champions.
0:20:49 > 0:20:53Thick, sticky, not too sweet, school-like custard
0:20:53 > 0:20:57with a really light sponge, juicy pears, cinnamon. Fantastic!
0:20:57 > 0:21:04The pear is juicy, but still got the bitterness of the caramel. The sponge is wonderful, buttery, soft.
0:21:04 > 0:21:09- It's a really good thing.- What's that?- Sticky pear sponge pudding.
0:21:09 > 0:21:14- I'll try the raspberry.- Finally, some takers for Sophie's posset.
0:21:14 > 0:21:16Thank you.
0:21:19 > 0:21:23Before today, I didn't know what it was, but it tasted quite nice.
0:21:23 > 0:21:28Can I interest you in a sneaky posset? Yeah, come on! Why not?
0:21:28 > 0:21:32It's nice and fresh and zesty with a nice, creamy flavour.
0:21:32 > 0:21:36Lemon posset as well? Lovely and light.
0:21:36 > 0:21:39This is more like a mousse, almost a cooked custard.
0:21:39 > 0:21:43The thing is, a posset is really quite liquid.
0:21:43 > 0:21:48You've got that sharpness of lemon in the background and it's creamy from the milk.
0:21:48 > 0:21:55And you've a sherbet flavour from the cooked lemon juice itself, but for me it's just way too sweet.
0:21:55 > 0:22:00Creamy, thick, lemony, sweet. It's nice.
0:22:07 > 0:22:09Well done.
0:22:09 > 0:22:12Well done, you did really well.
0:22:12 > 0:22:18I've really enjoyed today. Their first ever big catering challenge. I think they did OK.
0:22:18 > 0:22:22- For me, the star team was Saira's. - Saira produced the dish of the day
0:22:22 > 0:22:27with that pear sponge and custard that flew out from that kitchen.
0:22:27 > 0:22:32She can make a really tasty pudding. It wasn't elegant, but it was delicious.
0:22:32 > 0:22:35Absolute hands-down winner.
0:22:35 > 0:22:39I think I showed a different side to my cooking and to what I can do.
0:22:39 > 0:22:46Larkin, I believe he had the best savoury dish. I loved his sweet and sour pork stir fry. Brilliant.
0:22:46 > 0:22:52I'm very pleased with what I've achieved today. Never thought I could do that. In at the deep end.
0:22:52 > 0:22:55Kept my head down and got it out.
0:22:55 > 0:22:59Not so great for Dale with his beef bourgignon.
0:22:59 > 0:23:03As much as that meat was dry, not a bad effort.
0:23:04 > 0:23:11Mass catering is cooking in bulk, so it's not as intricate as my food that I've shown in earlier rounds.
0:23:11 > 0:23:14I'm really looking forward to what's to come.
0:23:14 > 0:23:19Sophie's team got the food out on time, worked pretty well together,
0:23:19 > 0:23:22but the best one was James.
0:23:22 > 0:23:27James was adventurous, I thought. Those salmon balls, I didn't expect to like them, but they weren't bad.
0:23:27 > 0:23:33I think today went OK. We had to pull together as a team.
0:23:33 > 0:23:37In future, I need to improve as much as I can and show what I can do.
0:23:39 > 0:23:43Poor old Shivi had a hell of a day.
0:23:43 > 0:23:48Overcooked her lamb and then produced some of the worst couscous I've ever eaten.
0:23:48 > 0:23:54The competition's getting tougher, but I really need to not make silly errors and make some good food.
0:23:54 > 0:24:00I think Sophie made a bit of a wrong decision by trying to serve people a lemon posset.
0:24:00 > 0:24:06If I'm having lunch, I want lunch and something to fill me up at work.
0:24:06 > 0:24:12I think I did OK today. In the next round, I've got to keep pushing myself
0:24:12 > 0:24:14and really show what I'm made of.
0:24:14 > 0:24:19I think they've done an extremely good job, but from here it's back to the MasterChef kitchen,
0:24:19 > 0:24:23a couple more challenges and then who knows what could happen?
0:24:54 > 0:24:59Welcome back. As you can see, you are still in your teams.
0:25:02 > 0:25:06We are going to carry on with the mass catering challenges.
0:25:07 > 0:25:14Each team today needs to invent a breakfast dish and then cook that breakfast 20 times.
0:25:16 > 0:25:22At the end of this, the weakest cooks will have to cook off, head to head,
0:25:22 > 0:25:27to stay in the competition. Our strongest cooks go straight through.
0:25:27 > 0:25:34This is a brilliant challenge for me. I love it. Breakfast is my favourite meal of the day.
0:25:36 > 0:25:40One hour. Ladies and gentlemen, let's cook.
0:25:44 > 0:25:47Each team has the same ingredients -
0:25:49 > 0:25:52a range of smoked fish,
0:25:52 > 0:25:54bacon,
0:25:54 > 0:25:56eggs,
0:25:56 > 0:25:58vegetables,
0:25:58 > 0:26:01bread and fruit.
0:26:05 > 0:26:09- Eggs Benedict is one suggestion. - Salmon really thin, hollandaise.
0:26:09 > 0:26:14I was thinking we could do it with two rashers of crispy bacon.
0:26:14 > 0:26:17- Who's good at hollandaise? - I can do that.
0:26:17 > 0:26:20- I can poach eggs. - You take poached eggs.
0:26:20 > 0:26:24We've got an American pancake-y kind of thing.
0:26:24 > 0:26:30- We've got blueberries as well. - We could do pancakes with bacon.
0:26:30 > 0:26:33Poached egg and mackerel and hollandaise.
0:26:33 > 0:26:37Where are we heading? Pancakes and blueberry?
0:26:37 > 0:26:41- I'd go savoury. - I'd go savoury as well.
0:26:48 > 0:26:56- What did you decide?- Batter, layer of spinach, smoked salmon, poached egg, hollandaise sauce, chives.
0:26:56 > 0:27:01- How have you worked out labour? - Larkin's plating up and prep, Saira's poaching eggs,
0:27:01 > 0:27:04- I'm doing the hollandaise. - When did you poach 20 eggs?
0:27:04 > 0:27:09- Not that long ago, actually!- Good! - I have a big family.
0:27:09 > 0:27:14- Conveyor belt poached eggs is pretty natural for me. - Fine, OK. Good luck.
0:27:27 > 0:27:33We've decided on a base of ciabatta with mackerel, a hollandaise with that with poached egg,
0:27:33 > 0:27:40- then we'll make our own tomato ketchup for a side.- I've never had smoked mackerel and hollandaise.
0:27:40 > 0:27:42- Anyway, good luck!- Thank you!
0:27:57 > 0:28:03Today it's the battle of the poached eggs. Interesting combinations - smoked mackerel and hollandaise.
0:28:03 > 0:28:07- It could work.- Really? Greasy mackerel?- It could work.
0:28:07 > 0:28:14- So what's Dale's team decided to cook?- Some spinach, smoked salmon, poached egg and hollandaise.- Nice.
0:28:14 > 0:28:19- It's a nice idea as long as that hollandaise is zingy.- Go, Team Dale!
0:28:22 > 0:28:2713 minutes have gone, so you're nearly a quarter of the way through.
0:28:28 > 0:28:33- I'll abandon that one.- Good idea. - It's like a disgusting fried egg.
0:28:33 > 0:28:38- Have you got vinegar in your water? - I've got lemon juice, which I hope will do the same trick.
0:28:38 > 0:28:43- Lemon juice breaks the egg white down.- That's why it's not working!
0:28:43 > 0:28:51I'm determined to get one out and then hopefully improve. I haven't got one out yet. Pressure's on!
0:28:59 > 0:29:05I'm doing a hollandaise now. I've never tried this method before. I'm seeing if it works, basically.
0:29:08 > 0:29:12Have you got a reduction for the hollandaise?
0:29:12 > 0:29:18I'll reduce the lemon and vinegar, egg yolks in the food processor, then stream the warm butter through?
0:29:18 > 0:29:24- You'll make it in a food processor, not in a bowl?- No.- How many times have you made a hollandaise?- Once.
0:29:35 > 0:29:38- What is that? - The beginnings of a hollandaise.
0:29:38 > 0:29:42I've never made a hollandaise for more than one or two probably,
0:29:42 > 0:29:45so it's going to be a bit of a challenge.
0:29:49 > 0:29:51Where's the timer, guys?
0:29:53 > 0:29:59Both teams have picked a hollandaise. Both teams don't know how to make it properly.
0:29:59 > 0:30:00I mean, it's just crazy.
0:30:01 > 0:30:05A hollandaise, you make a reduction of vinegar, you add it to egg yolks,
0:30:05 > 0:30:09you cook your egg yolks out and you pour into melted butter.
0:30:09 > 0:30:16Why are they both deciding to make hollandaise if they don't know how to make it properly?
0:30:17 > 0:30:20Right, you are halfway.
0:30:25 > 0:30:30The ketchup is my favourite part of breakfast, so for me, it has to be the best bit.
0:30:30 > 0:30:32We've just over half an hour now.
0:30:32 > 0:30:36It's time to get the crucial bits together and start the poached eggs.
0:30:36 > 0:30:40Once that's on the way, I'll feel a bit more comfortable.
0:30:47 > 0:30:51- Sophie, what are you making? - I will be poaching the eggs.
0:30:51 > 0:30:55- How long do eggs take to poach?- Drop them in, leave them for 30 seconds.
0:30:55 > 0:31:01- Are you sure they take 30 seconds? - I've never timed myself, but I know it's pretty quick.
0:31:01 > 0:31:05- You've got 20 of them.- Yes. I'm getting my boiling water on now. I won't be long.
0:31:06 > 0:31:12Poached eggs is my favourite breakfast. I've probably done it for about eight at most.
0:31:12 > 0:31:16Why not just throw a couple more in? Just to add to the pressure?
0:31:22 > 0:31:27- Saira, how are you doing with the poached eggs? - I've got four usable ones.
0:31:27 > 0:31:32- Four?- Yeah.- At that rate, we'll be finished around half past midnight!
0:31:32 > 0:31:36- It's getting faster all the time, John.- Good. Let's go.
0:31:37 > 0:31:43These are just not pretty-looking. I'll need help. If we don't have any eggs, we don't have any breakfast.
0:31:45 > 0:31:51The two most difficult things to do for breakfast - poach eggs in volume and make a hollandaise. Why do that?
0:31:51 > 0:31:56- Especially when you're not sure how to make a hollandaise. - Or how to poach an egg.
0:31:57 > 0:32:01These will be the best poached eggs you'll ever taste.
0:32:01 > 0:32:03We're completely in control right now.
0:32:04 > 0:32:06That's such an ugly egg.
0:32:06 > 0:32:13So Larkin has now stepped in, taken over the egg poaching and it seems like we might have poached eggs.
0:32:21 > 0:32:25- These are just splitting.- Guys, you have just ten minutes left.
0:32:25 > 0:32:27Oh, for the love of God!
0:32:27 > 0:32:31Right, guys, I might need some help just getting these all poached.
0:32:32 > 0:32:37- How many eggs have you got poached? - We've got five here. - Five eggs poached?
0:32:38 > 0:32:41Oh, sugar lumps! Good.
0:32:41 > 0:32:44Come on, guys. You're going to run out of time.
0:32:53 > 0:32:55Nearly there, guys.
0:32:56 > 0:32:58Yes, I have got 20 eggs.
0:32:59 > 0:33:01Right, let's look at plating up.
0:33:06 > 0:33:11Guys, we need to... Do you want to get those eggs on the plates?
0:33:12 > 0:33:1560 seconds left.
0:33:25 > 0:33:27Time's up.
0:33:27 > 0:33:28Phew!
0:33:29 > 0:33:32I never want to see a poached egg ever again.
0:33:34 > 0:33:36JAMES: Well done.
0:33:44 > 0:33:47Sophie, James and Shivi
0:33:47 > 0:33:50have made smoked mackerel and poached egg
0:33:50 > 0:33:56on toasted ciabatta with a hollandaise sauce and a tomato ketchup.
0:33:57 > 0:34:04It's fair to say that your presentation is pretty consistent with the exception of the eggs.
0:34:05 > 0:34:11You've got some which have got tails on them, some which are bursting out of the whites,
0:34:11 > 0:34:13so they're not cooked enough.
0:34:21 > 0:34:28At first, the mild flavour of fish with sticky egg and sweet ketchup against crunchy toast is nice.
0:34:28 > 0:34:33The longer that's in your mouth, the more and more the mackerel comes to the fore
0:34:33 > 0:34:38and that really strong, oily fish doesn't really want anything else, just a bit of toast.
0:34:38 > 0:34:43Guys, if you don't know how to poach eggs in volume and you don't know how to make hollandaise,
0:34:43 > 0:34:48why would you do it when you could be knocked out of the competition?
0:34:53 > 0:34:55Sorry!
0:34:57 > 0:35:03We didn't want those eggs to be overcooked. We wanted the yolk to be nice and runny in the middle.
0:35:03 > 0:35:09It was important to push ourselves that hard because that's how it woul be in a professional kitchen.
0:35:10 > 0:35:14Larkin, Saira and Dale have served their poached eggs
0:35:14 > 0:35:19on smoked salmon and spinach with toasted ciabatta
0:35:19 > 0:35:23and a hollandaise sauce with chive garnish.
0:35:23 > 0:35:28It looks nice, it looks neat and I liked the way you worked most of the time.
0:35:28 > 0:35:30Actually, it's not a bad job at all.
0:35:30 > 0:35:35Your sauce should really sit across the top of it and flow.
0:35:35 > 0:35:40At the moment, you could probably carve your name in it. It's a bit thick.
0:35:47 > 0:35:54The poached egg, all that sticky liquid going over the salmon and crunchy toast is lovely.
0:35:54 > 0:35:59Yeah, I think it's a poached egg with smoked salmon which is a nice combination -
0:35:59 > 0:36:01rich, smoky, oily fish
0:36:01 > 0:36:07with the silkiness and the metal taste of your egg yolk running across the top of it. It's great.
0:36:07 > 0:36:12Then on top of that you should have this sharp butteriness from the hollandaise.
0:36:12 > 0:36:15That hollandaise is a bit greasy.
0:36:17 > 0:36:20It's not a bad dish, though, all round.
0:36:26 > 0:36:28It's amazing how much time flies.
0:36:28 > 0:36:33You could knock up our dish in ten minutes for yourself, but 20 plates, another story.
0:36:43 > 0:36:46Based on both mass catering challenges,
0:36:46 > 0:36:52the judges now need to select the best cooks to go straight through to Friday's showstopper.
0:36:52 > 0:36:57Those who are left will have to cook against each other to win a place.
0:37:04 > 0:37:10We believe there are two cooks who deserve the right to go straight through to the next round.
0:37:11 > 0:37:15The remaining four will need to cook off against each other.
0:37:18 > 0:37:21The first person going through to the next round...
0:37:26 > 0:37:28- ..is Larkin.- Oh, my God!
0:37:39 > 0:37:42Well done.
0:37:43 > 0:37:47The second person going through to the next round...
0:37:53 > 0:37:55..is Saira.
0:37:55 > 0:37:58Congratulations.
0:38:04 > 0:38:09Larkin, Saira, thank you very much indeed. Congratulations. You can leave us now.
0:38:15 > 0:38:17Damn!
0:38:17 > 0:38:22It's the first knock-back I've had in the competition, but it's far from over.
0:38:22 > 0:38:24I've just got to come out fighting.
0:38:24 > 0:38:30I've just got to pull myself togethe and just give it my everything and my all and...
0:38:31 > 0:38:37I know what I'm going in for and I know what the outcome's going to be. Some of us will be going home
0:38:37 > 0:38:40This is the last chance to prove myself.
0:38:40 > 0:38:45I've really got to pull out all the stops. I don't really want to feel like this again.
0:38:45 > 0:38:49It just proves how much I really wan to be in the competition.
0:38:55 > 0:38:58Guys, you've got one hour. One dish.
0:38:58 > 0:39:01At the end of this, two of you stay, two of you go home.
0:39:04 > 0:39:09Cook something really delicious and you'll stay in the competition. It's as simple as that.
0:39:12 > 0:39:14Let's cook.
0:39:20 > 0:39:24The contestants now have to create a single dish
0:39:24 > 0:39:28from the same ingredients they had in the last test,
0:39:28 > 0:39:32including smoked fish, vegetables, mushrooms and cheese.
0:39:40 > 0:39:45We have seen these guys do two big, tough mass catering rounds, John.
0:39:45 > 0:39:48Now we need to see the same hard graft and determination
0:39:48 > 0:39:52with a little bit of style and skill and something that tastes great.
0:39:53 > 0:39:58It's whether they've got the gall to go with something which is elegant,
0:39:58 > 0:40:02yet simple enough that's going to be very, very impressive.
0:40:02 > 0:40:08This truly is anybody's. Who's got something a little extra left in their tank?
0:40:22 > 0:40:24What are you going to make?
0:40:24 > 0:40:29Today, I'm going to make a mushroom and spinach ravioli with a walnut and thyme pesto
0:40:29 > 0:40:31and a brown butter sauce.
0:40:31 > 0:40:34Oh! How important is it that you do well now?
0:40:34 > 0:40:40Well, my place in the competition depends on how I perform today, so it's really important.
0:40:42 > 0:40:44- Be brave.- Yes.- Cook well.
0:40:45 > 0:40:48Thank you.
0:40:48 > 0:40:53Shivi's being clever. She's demonstrating skill. She's making her own pasta.
0:40:53 > 0:40:59She's got a lovely filling made with spinach, cream and mushrooms and is serving it with a walnut pesto -
0:40:59 > 0:41:05pounded walnuts, Parmesan cheese, garlic, olive oil. A beautiful sauce!
0:41:05 > 0:41:10If Shivi pulls this off, it will be fantastic, absolutely fantastic.
0:41:17 > 0:41:19You've had 15 minutes.
0:41:19 > 0:41:23It's flying by. 15 minutes gone.
0:41:31 > 0:41:35- James, you're doing a pudding. - I am doing a pudding today, yes.
0:41:35 > 0:41:39I've made an American pancake. I'll put blueberries in there.
0:41:39 > 0:41:43- I've got walnuts with maple syrup and cinnamon.- How are you feeling?
0:41:43 > 0:41:49Out of all the challenges so far, this is the most pressure. In this one, we have to prove what we can do
0:41:49 > 0:41:53- I'd be gutted to go out.- I'm looking forward to my pancake.- Thank you.
0:41:56 > 0:42:00If James can get those pancakes absolutely right, fantastic.
0:42:00 > 0:42:03But American pancakes are thick
0:42:03 > 0:42:07and they puff up and they're really lovely and soft and they're airy.
0:42:07 > 0:42:11Right now, that pancake batter is nowhere near thick enough.
0:42:17 > 0:42:2025 minutes gone. 35 minutes left.
0:42:30 > 0:42:33How strenuous is this?
0:42:33 > 0:42:36This is the hardest thing I'll ever, ever do.
0:42:36 > 0:42:42You just can't imagine how much it means to you getting through it all and getting to this point.
0:42:42 > 0:42:49- What are you making?- I'm making potatoes dauphinois, then smoked haddock on a bed of lemon spinach.
0:42:49 > 0:42:53- Is this how you normally cook? - Yeah, this is what I'd cook at home,
0:42:53 > 0:42:56so I'm going with something I feel comfortable with.
0:42:56 > 0:43:02I'm pushing it a bit. I wouldn't necessarily put these flavours together, but I hope they work.
0:43:02 > 0:43:05- So do I.- Thank you.
0:43:07 > 0:43:13A good dauphinoise takes a decent amount of time to prepare and a long time to cook.
0:43:13 > 0:43:17You bake it for about an hour and 20 minutes.
0:43:17 > 0:43:21Sophie's got an hour and I don't see how that works. I don't get it.
0:43:34 > 0:43:36What are you making, Dale?
0:43:36 > 0:43:43Pasta, mushroom duxelles ravioli, tarragon sauce, plenty of herbs and grilled mushrooms.
0:43:43 > 0:43:48- Have you got time? - I need to show really what I can do. I'm pushing the boat out.
0:43:48 > 0:43:53I want to show you guys what I'm all about. I think now it's down to just me on my own.
0:43:53 > 0:43:56I'll do something that I'm confident in delivering.
0:43:56 > 0:44:00- How up for it are you?- Massively up for it. I just want to nail this.
0:44:00 > 0:44:04This is the biggest round so far for me. I'm coming out fighting.
0:44:04 > 0:44:07Good lad. Good lad. Thank you.
0:44:12 > 0:44:18Dale's obviously really, really focused and quite disappointed to be in this situation, I'm sure.
0:44:18 > 0:44:24But now he's got to produce food that tastes wonderful. Show us some heart, Dale.
0:44:24 > 0:44:27I want to taste that he loves the food he's cooking.
0:44:41 > 0:44:44- Ravioli done?- Yes. - How happy are you?- I'm...
0:44:46 > 0:44:49Well, I...I...
0:44:49 > 0:44:56- I'm scared to say I feel confident, but I've worked hard. I hope you'll really love it.- So do I. Come on!
0:44:59 > 0:45:05- All right, James, where are we? - I'm struggling to get the batter to the right consistency.
0:45:05 > 0:45:09I want my pancakes to be nice and fluffy, so that's what I'm aiming on
0:45:09 > 0:45:15- I've done a few. They're getting there now. They're on their way. - James, keep it fluffy.- Yeah.
0:45:20 > 0:45:24Ten minutes you've got. Just ten minutes.
0:45:29 > 0:45:33- How are you feeling?- I'm feeling quite in control at the moment.
0:45:33 > 0:45:38The dish has got to come together at the last minute, so it stays warm
0:45:38 > 0:45:41- How confident are you? - I'm all right.
0:45:48 > 0:45:53Go. Quick. Trim, cut, beautiful, wedge, whatever you like. Go, go, go. Come on, let's go!
0:45:59 > 0:46:02You've got two minutes left.
0:46:12 > 0:46:1620 seconds left. It's final touch time, please.
0:46:22 > 0:46:27That's it. Stop. Time's up, time is up. Thank you.
0:46:40 > 0:46:45Sophie has made smoked haddock on a bed of lemon spinach
0:46:45 > 0:46:47with potato dauphinoise.
0:46:48 > 0:46:51Have you squeezed lemon juice into the spinach?
0:46:51 > 0:46:56Yeah, I cooked it in butter, then I squeezed lemon juice in, but it's run.
0:46:56 > 0:47:02As soon as you put lemon juice into spinach, it breaks it down, so all the water comes out.
0:47:02 > 0:47:05Lemon rind, that works.
0:47:14 > 0:47:19A good dauphinoise takes a long time to cook. They take a good hour and ten minutes.
0:47:19 > 0:47:21Yours is not really a dauphinoise.
0:47:21 > 0:47:25It's more like a creamy potato gratin, rich with garlic and cheese.
0:47:25 > 0:47:32I think that's quite a nice accompaniment to go with your smoky, rich fish. That's a lovely thing.
0:47:33 > 0:47:38Then we've got this spinach which is vibrant, well-cooked and full of lemon.
0:47:38 > 0:47:43It's not quite there, Sophie. They aren't quite coming together.
0:47:45 > 0:47:50I like your dauphinoise. I like it creamy, I like it garlicky.
0:47:50 > 0:47:53I like the flavour of the smokiness of the haddock.
0:47:53 > 0:47:59What I don't like is the puddle of water coming out of the spinach and I don't like that much lemon.
0:47:59 > 0:48:01OK.
0:48:03 > 0:48:07I truly believe I've done the best I could do.
0:48:08 > 0:48:13No, I don't want to leave. I'm absolutely loving it, even though I cry quite a bit.
0:48:13 > 0:48:17But I genuinely do want to be here and I do want to stay.
0:48:20 > 0:48:24Dale has cooked a mushroom duxelles ravioli
0:48:24 > 0:48:27with tarragon butter and pan-fried mushrooms.
0:48:28 > 0:48:31I love your mushrooms on top
0:48:31 > 0:48:37and I really like that crispy, almost translucent-type crepe paper tarragon sitting over the top.
0:48:37 > 0:48:42That butter sauce is going to be a bit greasy because you've clarified the butter.
0:48:42 > 0:48:45But a good-looking plate of food. Good on you.
0:48:47 > 0:48:49Thanks.
0:48:56 > 0:49:02On the whole, I think it's a really good dish. I like the nuttiness of your filling with the mushrooms.
0:49:02 > 0:49:08I've got crunchy bits of garlic and onions and mushrooms running through the middle of it.
0:49:08 > 0:49:14I love the aniseed of the tarragon flecked across the top, but your butter sauce is a bit greasy.
0:49:16 > 0:49:18I'd like your pasta to be thinner.
0:49:18 > 0:49:23Apart from that, I think that tastes delicious, absolutely delicious.
0:49:23 > 0:49:25Mate, that's really good.
0:49:26 > 0:49:32I'm not going to say I've done enoug to go through because I've seen what the other contestants have cooked.
0:49:32 > 0:49:36I know what I'm up against. If it's good enough, I deserve to be through
0:49:40 > 0:49:43Shivi has made spinach and mushroom ravioli
0:49:43 > 0:49:48with a walnut and thyme pesto, burnt butter sauce and candied bacon.
0:49:58 > 0:50:04I like the flavour of that. I like the tang of the cheese, I like the toastiness of the nuts.
0:50:04 > 0:50:08I like the garlic and the sweetness. It's really well made ravioli.
0:50:10 > 0:50:13But it's watery in there.
0:50:13 > 0:50:19Mushrooms and spinach both release water when you cook them and you've got both in there.
0:50:20 > 0:50:26Your food is really tasty. You've got this lovely richness coming from your mushrooms and your spinach.
0:50:26 > 0:50:30You've got salty bacon across the top. That walnut pesto is delicious.
0:50:30 > 0:50:32It's a really lovely thing.
0:50:32 > 0:50:36But the pasta is so thin and the filling is so wet,
0:50:36 > 0:50:41I feel like I'm eating a puree with crunchy bits of nuts and crispy bacon on top.
0:50:42 > 0:50:46It's really difficult to say whether I've done enough.
0:50:46 > 0:50:50I always come out of every task thinking I could have done better
0:50:50 > 0:50:54and in the grand scheme of things, I'm not so sure how it will fare up.
0:50:58 > 0:51:02Finally, James is serving blueberry pancakes
0:51:02 > 0:51:06with fresh strawberries and blueberries, maple cinnamon walnuts
0:51:06 > 0:51:09and a summer berry coulis.
0:51:20 > 0:51:23It's all right. It's not bad.
0:51:23 > 0:51:27It's a decent-looking dish. It's a bit confused, to be honest with you.
0:51:27 > 0:51:34I think it's either got to be quite a woody, cinnamon-type pancake or a fresh fruit one and not both.
0:51:35 > 0:51:38I don't agree. I think it's absolutely delicious.
0:51:38 > 0:51:41Absolutely delicious.
0:51:41 > 0:51:47Light, little pancakes and every second mouthful, you get blueberry juice which is cleansing and lovely.
0:51:47 > 0:51:52That blueberry and strawberry coulis is so heady with fruit flavour
0:51:52 > 0:51:57and the idea of a sort of syrupy, cinnamon-flavoured walnut is divine.
0:52:02 > 0:52:06Listen, at the end of the day, it can only be a pancake dish,
0:52:06 > 0:52:11but it's a very lovely-tasting pancake dish, as far as I'm concerned.
0:52:11 > 0:52:13Thanks.
0:52:15 > 0:52:18I'm not sure whether I really did enough.
0:52:18 > 0:52:21I think my dish was quite simple, but tasty.
0:52:21 > 0:52:28Looking at the other people's dishes that's what makes me think maybe not enough, but wait and see.
0:52:35 > 0:52:39We've got some tough talking to do, we've got a decision to make.
0:52:41 > 0:52:44Thank you very much, ladies and gentlemen. Off you go.
0:52:53 > 0:52:57Sophie's dish didn't look right. There's no elegance about it.
0:52:57 > 0:53:00I don't think there's enough ambition on that plate.
0:53:00 > 0:53:06That much lemon juice does not fit well with smoky fish and a garlicky, creamy, cheesy dauphinoise.
0:53:06 > 0:53:10From Sophie I'd like some precision and it wasn't like that at all.
0:53:10 > 0:53:14For me, not enough ambition, not enough demonstration of skill.
0:53:14 > 0:53:20A big, lumpy piece of potato, a piece of fish which was all right and spinach rich with lemon juice.
0:53:20 > 0:53:24Lemon juice and cream and potato is not a combination you want to eat.
0:53:24 > 0:53:30Dale's done a very good job. He had to do a bit today to prove that he wanted to stay in the competition.
0:53:30 > 0:53:36I loved the vibrancy of that tarragon. The sauce was a bit greasy, but a very tasty dish.
0:53:36 > 0:53:41He executed the best flavoured dish and the most technically challenging dish.
0:53:41 > 0:53:45- I can't see any reason why Dale shouldn't go through.- I agree.
0:53:47 > 0:53:51James, a stack of pancakes, fruit, walnuts, cinnamon, maple syrup.
0:53:51 > 0:53:55- You loved it. I'm not that keen. - I thought it was really good.
0:53:55 > 0:53:59- I'd have eaten the whole plate. - But is a pancake enough?
0:53:59 > 0:54:03I'd be really disappointed to go home. It's in John and Gregg's hands
0:54:03 > 0:54:06But hopefully, I'll be going through
0:54:06 > 0:54:12- I would rather eat the pancakes from James than I would the ravioli from Shivi.- Wow!
0:54:12 > 0:54:15I like Shivi because I think she's very ambitious.
0:54:15 > 0:54:22Ravioli, she's very confident with, the filling is really well seasoned, but the textures are all wrong.
0:54:22 > 0:54:28I like Shivi. I've championed her. I'm beginning to lose confidence in her.
0:54:28 > 0:54:34Shivi's dish today wasn't absolutely perfect, but she made her own pasta, a decent filling.
0:54:34 > 0:54:39She thought outside the box. We had a walnut pesto, her own pasta. It looked elegant.
0:54:39 > 0:54:41It just didn't deliver on texture.
0:54:41 > 0:54:46I'm feeling very nervous. I had some good comments and some criticisms,
0:54:46 > 0:54:51but I'm not so sure whether the good comments are enough to keep me in the competition.
0:54:51 > 0:54:56I don't know what outweighs the other, so I'm nervous. I want to stay in.
0:55:16 > 0:55:22It's been a hard decision and we believe we know who has the right to stay.
0:55:30 > 0:55:34The first contestant going through to the next round...
0:55:40 > 0:55:42..is Dale.
0:55:51 > 0:55:54The second contestant to go through to the next round...
0:55:57 > 0:55:59..is Shivi.
0:56:13 > 0:56:19- James and Sophie, I'm terribly sorry. You're leaving us. - Thank you very much. Thanks.
0:56:24 > 0:56:27I'm really disappointed I've gone out at this stage.
0:56:29 > 0:56:31I feel like I've got a lot to learn
0:56:31 > 0:56:36and I need to improve my skills and knowledge base of different things,
0:56:36 > 0:56:40but that's all started here, so I'm just going to continue with that
0:56:44 > 0:56:48I don't know, I wish I could have done things a bit better,
0:56:48 > 0:56:53but on the whole, I came in and I cooked food that I really believed in,
0:56:53 > 0:56:55so I did my best.
0:57:01 > 0:57:07- Well done, guys, another round over. - You're getting closer and closer, but there's still a fair way to go.
0:57:09 > 0:57:12I feel absolutely fantastic.
0:57:12 > 0:57:18I feel really great. It's just a brilliant feeling to have got this far.
0:57:18 > 0:57:22It feels great, but it just feels like relief.
0:57:22 > 0:57:28Every bit of adrenaline that has bee pumping through me has gone and I'm just like relieved.
0:57:29 > 0:57:33To get here is completely beyond my expectations,
0:57:33 > 0:57:36so, yeah, I'm really proud of myself
0:57:39 > 0:57:42A tough day, but my cheeks are hurting from smiling so much.
0:57:42 > 0:57:48It was tough, but it feels better on the other side. It feels so much better on the other side.
0:57:49 > 0:57:51Well done, chaps.
0:57:51 > 0:57:54- Well done, guys. - Good job.
0:57:56 > 0:58:00Tomorrow night, it's the second MasterChef knock-out round.
0:58:00 > 0:58:05- Mind your head. - The six remaining contestants have to fight for their place.
0:58:05 > 0:58:09- I can't get it to fit on. - It's all going a bit...thingy.
0:58:09 > 0:58:13- We are two minutes late. - Yeah, we're all getting impatient.
0:58:13 > 0:58:19But only the top three will go through to the semi-finals.
0:58:19 > 0:58:21It's going like that.
0:58:21 > 0:58:22Chef!
0:58:51 > 0:58:54Subtitles by Red Bee Media Ltd