0:00:02 > 0:00:05This is MasterChef Knockout Week.
0:00:06 > 0:00:09After six weeks of competition,
0:00:09 > 0:00:13the best seven amateur cooks are left.
0:00:14 > 0:00:16Tonight,
0:00:16 > 0:00:21the only thing that stands between them and a place in the semifinals
0:00:21 > 0:00:24is one show-stopping dish.
0:00:24 > 0:00:27DRAMATIC MUSIC
0:00:28 > 0:00:31This, I think, is the most exciting cook-off we've ever had.
0:00:31 > 0:00:34This is properly the Clash of the Titans.
0:00:34 > 0:00:37What can they do with ingredients?
0:00:37 > 0:00:40The flavours they can create, John!
0:00:43 > 0:00:47My stomach's got butterflies in it all the time.
0:00:47 > 0:00:51I'm nervous, but I hope the nervous energy carries me through.
0:00:52 > 0:00:55Today, this one dish is what's going to get you through
0:00:55 > 0:00:58so there's quite a lot riding on this.
0:01:01 > 0:01:04I want to see the looks on their faces when they eat the food.
0:01:04 > 0:01:07Today is a massive day for me.
0:01:07 > 0:01:09To get into the semifinals would be absolutely amazing.
0:01:11 > 0:01:14It's the biggest day so far in the competition.
0:01:14 > 0:01:17One of the biggest days of my life.
0:01:40 > 0:01:43You are the best seven cooks from our heats.
0:01:43 > 0:01:46When I see you all together in one kitchen,
0:01:46 > 0:01:49I realise just how good this competition's been.
0:01:49 > 0:01:52Your own dish, your own invention, your own ambition.
0:01:52 > 0:01:55One plate of food, one and a half hours.
0:01:55 > 0:01:58At the end of this, four semifinalists.
0:01:58 > 0:02:01Ladies and gentlemen,
0:02:01 > 0:02:03let's cook.
0:02:10 > 0:02:14It's incredible to think that just one plate of food
0:02:14 > 0:02:16separates these seven from a semifinal.
0:02:18 > 0:02:22They've got to fight for the right to stay in this competition.
0:02:22 > 0:02:26They've got to cook like they've never cooked before.
0:02:30 > 0:02:34Saira's an Essex mum, John. I love her food.
0:02:36 > 0:02:38We know Saira does spicing really well.
0:02:38 > 0:02:41It's an absolutely sensational dish.
0:02:41 > 0:02:45The flavours on that plate are absolutely stunning.
0:02:46 > 0:02:50From Saira today, I want to keep those flavours!
0:02:50 > 0:02:51They're beautiful!
0:02:51 > 0:02:54Make it smart. Make it sexy.
0:02:55 > 0:02:58How big is today for you?
0:02:58 > 0:03:02Today's huge. I've got one dish to show you what I can do
0:03:02 > 0:03:06and show you what I love about this food.
0:03:06 > 0:03:07What is this food?
0:03:07 > 0:03:10Bengali street food is what you're getting today.
0:03:10 > 0:03:14Pakoras, stuffed paratha, I'm going to do little lamb kebabs
0:03:14 > 0:03:17with a coriander dipping sauce and some tomato chutney.
0:03:17 > 0:03:21I'm going to serve the whole thing with some spicy masala tea, which you'll love.
0:03:21 > 0:03:23So when you walk along the street and smell this food,
0:03:23 > 0:03:26- what does it do for you? - It evokes so many memories.
0:03:26 > 0:03:30It'll take you to the hustle and bustle of the Indian subcontinent.
0:03:30 > 0:03:34You've got the colours, the smells, the flavours!
0:03:34 > 0:03:36I want to take you there.
0:03:39 > 0:03:43What I'm trying to show with this dish is my love of food.
0:03:43 > 0:03:46I don't want my food to show people how clever I am.
0:03:46 > 0:03:51I want my food to make people happy.
0:03:52 > 0:03:54Saira's given herself a huge amount to do.
0:03:54 > 0:03:57That lady's been cooking like that for her family for years.
0:03:57 > 0:03:59She knows how to organise herself.
0:03:59 > 0:04:05My only concern is, how on earth do you present street food and a cup of tea?
0:04:06 > 0:04:1115 minutes have gone already. Come on! Focus!
0:04:14 > 0:04:16Ollie delivers big, bold flavours.
0:04:16 > 0:04:21I love the turmeric and the lime leaf and the ginger!
0:04:21 > 0:04:24That is fabulous.
0:04:24 > 0:04:28Today, give us something which is clean and crisp.
0:04:28 > 0:04:31It's the show-stopper round. We're now down to the final seven.
0:04:31 > 0:04:36I've got to go all-out. I've got to prove to John and Gregg and myself that I can do this now.
0:04:37 > 0:04:40- Ollie, what are you cooking today? - Partridge in a pear tree.
0:04:40 > 0:04:43We've got partridge three ways, with a little crispy skin,
0:04:43 > 0:04:45and we've got a mulled claret sauce.
0:04:45 > 0:04:49We've got some leaves, a parmesan parsnip basket, quail's egg
0:04:49 > 0:04:52and a lovely bit of pear and hazelnut running through the middle.
0:04:52 > 0:04:54How is it, being through to the final seven?
0:04:54 > 0:04:57It's incredible. I've loved every single stage
0:04:57 > 0:05:02and I love being in front of this kind of platform here and cooking.
0:05:06 > 0:05:08Ollie's got a breaded tenderloin of partridge,
0:05:08 > 0:05:11a piece of breast and then a confit leg.
0:05:11 > 0:05:17He's serving that with pears, hazelnuts, some crumb and a sauce.
0:05:17 > 0:05:21But for me, it doesn't sound like there's a huge amount of definition in the dish.
0:05:30 > 0:05:33Rukmini has had some real ups and downs.
0:05:33 > 0:05:37She's also delivered some of the best dishes I've seen in this competition.
0:05:37 > 0:05:40It's a delight! It's an absolute triumph.
0:05:40 > 0:05:44Rukmini is blowing my mind here!
0:05:44 > 0:05:47I'm so excited about this dish!
0:05:49 > 0:05:52I'm feeling really happy to cook my own dish.
0:05:52 > 0:05:54I feel, in this competition, I've done the best
0:05:54 > 0:05:57when I've cooked things that I've prepared beforehand.
0:05:58 > 0:06:00Rukmini, what are you going to cook for us?
0:06:00 > 0:06:05Partridge, pear, walnut gorgonzola. I've done three kinds of pear, three different ways.
0:06:05 > 0:06:07I've done the partridge three ways.
0:06:07 > 0:06:09I'm serving it with a gorgonzola mousse
0:06:09 > 0:06:11and walnut and rocket moss.
0:06:11 > 0:06:14And I've got a nice red wine sauce.
0:06:14 > 0:06:17What do you think you've got to do today to make it through?
0:06:17 > 0:06:22I want to show you that I can get a really good balance. It's a classic flavour combination,
0:06:22 > 0:06:24but I'm doing something a bit different with it
0:06:24 > 0:06:27and, hopefully, it'll balance really nicely.
0:06:33 > 0:06:38It sounds like a wonderful, wonderful dish, but it is a lot to do.
0:06:38 > 0:06:40It should be stunning to the eye.
0:06:40 > 0:06:43It's now got to be stunning to the taste buds.
0:06:44 > 0:06:48You are now halfway! 45 minutes left!
0:06:50 > 0:06:54Shivi, when she delivers, she delivers extraordinary food.
0:06:55 > 0:06:59Sea bass, saffron polenta, sauce vierge and mussels.
0:06:59 > 0:07:02I mean, magical, magical food!
0:07:02 > 0:07:07I'm really excited about cooking my own dish. I hope they like the presentation.
0:07:07 > 0:07:10I really want to wow them, so it is show-stopping
0:07:10 > 0:07:13from the first glance to the last bite.
0:07:14 > 0:07:17- What are you making? - I'm making venison two ways.
0:07:17 > 0:07:19And then I'm doing a savoury mille-feuille,
0:07:19 > 0:07:22which I'm using the plantain as my pastry.
0:07:22 > 0:07:25Then I'm doing a celeriac puree,
0:07:25 > 0:07:29salt-baked beetroot and cassava.
0:07:29 > 0:07:33- Where's the inspiration?- Being brought up in two parts of the world and I love both types of food,
0:07:33 > 0:07:37the gamey flavours that I love eating myself
0:07:37 > 0:07:39but also with the Caribbean bits.
0:07:39 > 0:07:44It's kind of what I've been trying to show you as my style, really.
0:07:48 > 0:07:50Shivi continues to surprise me.
0:07:50 > 0:07:54We've got salt-roasted beetroot, blackberries, truffles, plantain, venison.
0:07:54 > 0:07:56We've got so many things going on
0:07:56 > 0:08:00I'm concerned we're going to have a clash of flavours.
0:08:11 > 0:08:13The best rounds for me
0:08:13 > 0:08:16have been when I've been able to cook my own food.
0:08:16 > 0:08:19Precise cooking, elegant cooking.
0:08:19 > 0:08:22Beautiful presentation!
0:08:23 > 0:08:26Yes! This guy has got some mad skills!
0:08:29 > 0:08:33The inspiration behind my dish is to do with how I enjoy food at home.
0:08:33 > 0:08:37I entertain all the time - for the boys, for my family.
0:08:37 > 0:08:40It's going to stop the show when they know I'm cooking a burger!
0:08:40 > 0:08:43Dale, what are you going to cook for us?
0:08:43 > 0:08:47Trying to have a bit of fun to show you a different side of me.
0:08:47 > 0:08:50I'm jointing a chicken up, making some nice crackling out of the skin,
0:08:50 > 0:08:54a burger out of the breast, some lollipops out of the legs.
0:08:54 > 0:08:58I'm making a mayonnaise, a barbecue sauce, coleslaw.
0:08:58 > 0:09:01- What's at stake?- It's one of the biggest moments of my life.
0:09:01 > 0:09:04Sometimes my focus comes across as a lack of passion,
0:09:04 > 0:09:07but it's because I'm in the zone and I want it so much.
0:09:07 > 0:09:09Some of your food's been really precise and intricate,
0:09:09 > 0:09:12and now we're talking about a burger!
0:09:12 > 0:09:15- How beautiful can a burger be? - I can make a burger look pretty.
0:09:15 > 0:09:20You want to get through to the semifinal by making us a burger. Good luck!
0:09:25 > 0:09:28I tell you what, Dale, good on you!
0:09:28 > 0:09:31How he's going to present that burger I'm not quite sure,
0:09:31 > 0:09:35but I hope it's absolutely fantastic.
0:09:38 > 0:09:42You have just over 15 minutes left. That's it.
0:09:46 > 0:09:51I think the Asian food I've done has been the best received.
0:09:51 > 0:09:53I think there's some real beauty in this dish,
0:09:53 > 0:09:57in its flavours and also its precision.
0:09:57 > 0:10:00You can taste a lot of distinct spices.
0:10:00 > 0:10:03It's packed with flavour, isn't it?
0:10:04 > 0:10:07With this dish, I'm trying to prove
0:10:07 > 0:10:10that I'm willing to take risks
0:10:10 > 0:10:13and I'm not a one-trick pony.
0:10:15 > 0:10:17Larkin...
0:10:17 > 0:10:21You've got smokers, chorizo, black pudding, two different types of rice.
0:10:21 > 0:10:24We only want one dish, mate!
0:10:24 > 0:10:27- What are you cooking?- I'm going to try something different.
0:10:27 > 0:10:30I'm going to do a guinea fowl and lobster smoked paella
0:10:30 > 0:10:33with a citrus air.
0:10:33 > 0:10:36I'm glad you're speechless because I'm the same!
0:10:36 > 0:10:38This is amazing!
0:10:38 > 0:10:41I think I've just been given the confidence
0:10:41 > 0:10:43to go for something a bit crazier.
0:10:48 > 0:10:51Larkin's got big, bold flavours -
0:10:51 > 0:10:54smoke, citrus, woodiness, allsorts of things going on,
0:10:54 > 0:10:56and he's got to get that balance absolutely right.
0:10:56 > 0:11:00My worry is, for all the trickery, for all the wizardry,
0:11:00 > 0:11:03he's going to be left with a bowl of rice.
0:11:07 > 0:11:10Natalie walked in here and she really impressed us with her flavours.
0:11:10 > 0:11:15I love the bouncy fish. I love the bit of acidity. I think that's really good.
0:11:15 > 0:11:20Her food has clarity. Her food has flavour.
0:11:23 > 0:11:26I just think the flavours is my trump card today.
0:11:26 > 0:11:28I think, if it all goes to plan,
0:11:28 > 0:11:31it should hopefully be a really good dish.
0:11:35 > 0:11:39- Natalie, what are you cooking for us? - I'm cooking pigeon, roasted,
0:11:39 > 0:11:41with orange braised lentils,
0:11:41 > 0:11:44griddled chicory, hazelnuts
0:11:44 > 0:11:47and it's going to be on a bed of celeriac puree.
0:11:47 > 0:11:50It'll look pretty, I promise you.
0:11:50 > 0:11:54- You're loving this, aren't you? - I am. But you're my guinea pigs. It's the first time I've cooked it.
0:11:54 > 0:11:57First time we've ever been called that!
0:11:57 > 0:12:00Any component parts of this you've cooked?
0:12:00 > 0:12:05I've practised it three times but I've never fed it to anyone, so you are my first critics.
0:12:05 > 0:12:08- Who ate it before - the guinea pig? - Myself.
0:12:08 > 0:12:10I had it for breakfast.
0:12:15 > 0:12:20Natalie is doing us pigeon with a celeriac puree, chicory
0:12:20 > 0:12:23and orange braised lentils.
0:12:23 > 0:12:25I think if Natalie gets that right,
0:12:25 > 0:12:28it's going to be clean, crisp and concise.
0:12:33 > 0:12:37You've got just over five minutes!
0:12:49 > 0:12:51- What's happened? - What, to the mayonnaise?- Yes.
0:12:51 > 0:12:53I split it in a blender.
0:13:36 > 0:13:39That's it! You have to stop.
0:13:49 > 0:13:53Saira's dish of Bengali street food
0:13:53 > 0:13:58consists of pakoras, stuffed paratha and lamb kebabs,
0:13:58 > 0:14:02served with a coriander dipping sauce, a tomato chutney
0:14:02 > 0:14:05and a cup of spiced masala tea.
0:14:20 > 0:14:22I would happily eat your food all day long.
0:14:22 > 0:14:26Your lamb kebab is firm yet still moist.
0:14:26 > 0:14:29These stuffed paratha are just heavenly!
0:14:29 > 0:14:34They have got to be the most moreish snack in the world!
0:14:34 > 0:14:38That tea is like a cinnamon spiced milkshake.
0:14:38 > 0:14:40It is divine!
0:14:40 > 0:14:43Your food is full of love and flavour!
0:14:43 > 0:14:47But you can't really put your food in a paper bag for MasterChef, can you?
0:14:47 > 0:14:50The main thing is that you love the food.
0:14:50 > 0:14:53I can work on the presentation. If you like the taste, I'm happy!
0:14:53 > 0:14:57You're smiling so I'm happy.
0:14:58 > 0:15:02You've got this wonderful sweet tomato chutney with onion seeds running through it,
0:15:02 > 0:15:07which is powerful and tastes of onion and goes beautifully with your lamb.
0:15:07 > 0:15:09Your other one, the coriander pickle,
0:15:09 > 0:15:13which is really acidic with the lime juice and hot from chillies,
0:15:13 > 0:15:16goes beautifully with your bread and with your pakoras.
0:15:16 > 0:15:18The pakoras, I like,
0:15:18 > 0:15:21but I don't love them.
0:15:21 > 0:15:25They're not crispy and they're not, for me, smoky enough.
0:15:25 > 0:15:27I disagree with Gregg about the presentation.
0:15:27 > 0:15:30You're demonstrating the fact that you've got skill, you can cook
0:15:30 > 0:15:32and you're trying.
0:15:32 > 0:15:34You're trying to endeavour to do something new
0:15:34 > 0:15:36and I think that's really impressive.
0:15:36 > 0:15:39- You're enjoying our little competition.- I'm having a ball.
0:15:39 > 0:15:42I feel 20 years younger!
0:15:48 > 0:15:51I don't know that I have done enough to get through to the semifinals.
0:15:51 > 0:15:54I tried to do something different and I took a risk.
0:15:54 > 0:15:56I'm not entirely sure that it worked.
0:15:57 > 0:16:01Ollie has served partridge in a pear tree,
0:16:01 > 0:16:05a confit leg, tenderloin and breast of partridge
0:16:05 > 0:16:10on a pear puree, with kale and a quail's egg in a parsnip basket,
0:16:10 > 0:16:16finished with a mulled claret sauce and chopped hazelnuts.
0:16:25 > 0:16:29I really like that breast and your little crumb fillet,
0:16:29 > 0:16:31which is wonderful and sweet,
0:16:31 > 0:16:35but also very, very dark game meat, almost like liver,
0:16:35 > 0:16:39against the sweet but sharp pear.
0:16:39 > 0:16:42But the thing that really disturbs me
0:16:42 > 0:16:45is the egg yolk with pear and a bit of partridge.
0:16:45 > 0:16:49Egg yolk and pear is not something I really want to eat again.
0:16:49 > 0:16:54I appreciate the work that's gone in and the amount of effort you've put in there,
0:16:54 > 0:16:57but I'm just not overwhelmed by it at all.
0:16:57 > 0:17:00Egg yolk and pear is slightly odd.
0:17:00 > 0:17:04Pear and kale is slightly odd.
0:17:04 > 0:17:07Maybe just take it back a bit, focus on fewer things
0:17:07 > 0:17:10and just make them absolutely delicious.
0:17:23 > 0:17:26Larkin has cooked a smoked paella
0:17:26 > 0:17:30with breast of guinea fowl, lobster, black pudding
0:17:30 > 0:17:33and a citrus air.
0:17:40 > 0:17:44Larkin, I reckon your lobster's a little bit overcooked.
0:17:44 > 0:17:47But the rest of it's bloody great, mate! That is so clever.
0:17:47 > 0:17:51I have got the wonderful, comforting flavours and textures of paella,
0:17:51 > 0:17:54smoky, sweet guinea fowl,
0:17:54 > 0:17:58with the flavour of paprika from that chorizo running across the top of it.
0:17:58 > 0:18:03The fact that you've actually used all those gadgets makes a difference to the dish.
0:18:03 > 0:18:06Larkin, you clever boy.
0:18:06 > 0:18:10Not only is that meat cooked absolutely beautifully and really moist,
0:18:10 > 0:18:14I got smoke, I got citrus, I then got paprika,
0:18:14 > 0:18:16I then got beautiful shellfish.
0:18:16 > 0:18:18The flavours in there are extraordinary enough
0:18:18 > 0:18:22without the citrus zing and the smoky feel, as well.
0:18:23 > 0:18:25I don't like clever for no reason
0:18:25 > 0:18:30but I fall in love with clever that delivers beautiful-flavoured food.
0:18:31 > 0:18:36It was a really, really big risk for me to do that dish today.
0:18:36 > 0:18:38It's not something I fully practised before,
0:18:38 > 0:18:41but hopefully that risk has paid off today.
0:18:45 > 0:18:49Rukmini's dish is pan-fried breast,
0:18:49 > 0:18:52confit leg and rillettes of partridge
0:18:52 > 0:18:53on a pear puree,
0:18:53 > 0:18:56with a pear and pink peppercorn relish,
0:18:56 > 0:19:00gorgonzola mousse, caramelised pears,
0:19:00 > 0:19:01a walnut and rocket moss
0:19:01 > 0:19:05and a partridge and red wine sauce.
0:19:16 > 0:19:19Do you have any idea how close I am
0:19:19 > 0:19:21to jumping the bench, grabbing hold of you
0:19:21 > 0:19:24and saying how fantastic that dish is?
0:19:24 > 0:19:27It's so close to being absolutely fantastic.
0:19:27 > 0:19:31But your breast of your bird is not cooked enough.
0:19:31 > 0:19:33It's too underdone.
0:19:33 > 0:19:35But as for the rest of it,
0:19:35 > 0:19:37Rukmini, it's stunning!
0:19:37 > 0:19:39I think the sharpness of the pink peppercorn
0:19:39 > 0:19:41with the sweet caramelised pear
0:19:41 > 0:19:44and your shredded little bit of meat, the rillettes,
0:19:44 > 0:19:46is absolutely beautiful.
0:19:46 > 0:19:50You have got some extraordinary flavours on that plate.
0:19:50 > 0:19:55It's really quite unusual but really quite delightful.
0:19:55 > 0:20:00But the main bit of your plate, which is that bird, is not cooked.
0:20:00 > 0:20:04I would send that bird back if you served that to me.
0:20:04 > 0:20:06That's not cooked.
0:20:15 > 0:20:18I'm really disappointed with myself.
0:20:24 > 0:20:26Dale has made a chicken burger
0:20:26 > 0:20:31with coleslaw, fries and barbecue sauce,
0:20:31 > 0:20:35served with chicken lollipops and crispy chicken skin.
0:20:46 > 0:20:50The thing that really sings for me is your barbecue sauce. That is brilliant.
0:20:50 > 0:20:55With those salty, well-cooked crispy chips and then your crispy chicken leg,
0:20:55 > 0:20:57I think it's great.
0:20:57 > 0:21:00You made mayonnaise, great chips, barbecue sauce,
0:21:00 > 0:21:03crumbed, boned, battered, pureed, built...
0:21:03 > 0:21:06It's a great example of how versatile you are as a cook.
0:21:06 > 0:21:10From really precise and intricate, to fun and really exciting and crowd-pleasing,
0:21:10 > 0:21:13I think this is really good.
0:21:13 > 0:21:17As soon as I picked up that drumstick, what you call a lollipop,
0:21:17 > 0:21:21I got moist flesh and I got real salty crispiness on the outside.
0:21:21 > 0:21:24Your great big fat tear-into-me burger -
0:21:24 > 0:21:27that's still moist and nicely flavoured - mate, it does it for me!
0:21:27 > 0:21:29Well done, son.
0:21:30 > 0:21:32How does that feel, Dale?
0:21:32 > 0:21:36You nearly saw a grown-man cry, but I held it back!
0:21:42 > 0:21:45Shivi has cooked venison two ways
0:21:45 > 0:21:47with roasted venison loin,
0:21:47 > 0:21:50rissoles, a celeriac puree,
0:21:50 > 0:21:52a plantain mille-feuille,
0:21:52 > 0:21:55salt-baked beetroot, glazed carrots,
0:21:55 > 0:22:00scented cassava and a chocolate tamarind jus.
0:22:11 > 0:22:14There is sweetness across the whole of your plate
0:22:14 > 0:22:17that I actually really, really like.
0:22:17 > 0:22:20The only thing I don't like the taste of
0:22:20 > 0:22:24is the celeriac puree with chocolate and tamarind sauce.
0:22:24 > 0:22:27It's sweet, sweet earthiness,
0:22:27 > 0:22:30and I can't get it to sit happily.
0:22:30 > 0:22:33Everything on your dish is cooked beautifully.
0:22:33 > 0:22:35Your venison is wonderful and soft,
0:22:35 > 0:22:37your celeriac puree is wonderful and creamy.
0:22:37 > 0:22:41Your beetroot's melt-in-your-mouth, the crispiness of your rissoles,
0:22:41 > 0:22:44which are crumbed on the outside and really lovely on the inside...
0:22:44 > 0:22:48But the thing for me is, it all needs a little bit more seasoning.
0:22:48 > 0:22:52The venison needs a decent of crunch of salt and pepper on the outside
0:22:52 > 0:22:56to give it some... just a little bit more flavour!
0:23:02 > 0:23:06Natalie has cooked pan-roasted pigeon breast,
0:23:06 > 0:23:08served on a celeriac puree,
0:23:08 > 0:23:12with orange braised lentils, griddled chicory
0:23:12 > 0:23:14and roasted hazelnuts.
0:23:24 > 0:23:28Your flavour notes in there are bold and big
0:23:28 > 0:23:32and actually bordering on dangerous.
0:23:32 > 0:23:35You've got very sweet, nutty lentils from the orange,
0:23:35 > 0:23:40you've got woodiness coming from your celeriac, the bitterness of the endive.
0:23:40 > 0:23:44I'm taking myself into Italy, where it's really strong food.
0:23:44 > 0:23:46And then the livery-ness from your pigeon...
0:23:46 > 0:23:48I find it really interesting.
0:23:48 > 0:23:53I find it really exciting. I find it really delicious.
0:23:54 > 0:23:57John really likes it. I tell you what I get,
0:23:57 > 0:24:02I get the creamy, earthy sweetness of celeriac, a flavour I love,
0:24:02 > 0:24:06I then get the gamey pigeon, which is cooked really, really well.
0:24:06 > 0:24:09Right at the end, I get a hint of bitter chicory
0:24:09 > 0:24:12and a hint of orange sweetness.
0:24:12 > 0:24:16It's delightful. I really like it, as well.
0:24:16 > 0:24:19I think that's really lovely.
0:24:19 > 0:24:23Don't do that to me. I said I wanted emotion and you've done it to me, as well!
0:24:23 > 0:24:26You're the first ones I've cooked it for, as well,
0:24:26 > 0:24:29so to get them comments...
0:24:30 > 0:24:34When you walked in here today, did you think you'd get that sort of accolade or applause?
0:24:34 > 0:24:39No. Because it was just my thoughts and no-one else's.
0:24:39 > 0:24:41My mum wouldn't eat it. When she thinks of pigeon,
0:24:41 > 0:24:45she thinks of the one in Trafalgar Square, so she won't eat it!
0:24:45 > 0:24:50But for you to say that, I'm over the moon.
0:25:00 > 0:25:03We only have four semifinal places.
0:25:05 > 0:25:07Thank you. Off you go.
0:25:13 > 0:25:16A culinary extravaganza, I think we can call it today.
0:25:16 > 0:25:18We've got really good cooks
0:25:18 > 0:25:21and far too many for the number of places we've got.
0:25:21 > 0:25:25There's some dishes here that would've happily graced a MasterChef final.
0:25:25 > 0:25:29Some fantastic cooking, unbelievable imagination
0:25:29 > 0:25:31and incredible technique.
0:25:31 > 0:25:35One of the people that goes through today is going to be our champion.
0:25:35 > 0:25:38Who has the ability and the skill,
0:25:38 > 0:25:43to be able to fight and actually win the competition?
0:25:55 > 0:25:57A tough decision for us, really tough decision,
0:25:57 > 0:26:01because you seven, I've got to say, have been incredible.
0:26:03 > 0:26:08The first person leaving us is...
0:26:10 > 0:26:12..Ollie.
0:26:18 > 0:26:23I've been on an incredible journey. I've enjoyed every single moment.
0:26:23 > 0:26:28I said throughout that I always have to be involved in food and I always will be.
0:26:28 > 0:26:31I'm going to keep pushing at it.
0:26:36 > 0:26:39The second person leaving the competition is...
0:26:42 > 0:26:46..Shivi. Thanks, Shivi.
0:26:49 > 0:26:53I'm really proud of myself because I've made it this far
0:26:53 > 0:26:56and it's just the start of something else for me.
0:26:59 > 0:27:04The last person leaving the competition...
0:27:07 > 0:27:10..is Rukmini.
0:27:11 > 0:27:14I'm really pleased to have got this far in the competition.
0:27:14 > 0:27:17It feels like a respectable level to have got to.
0:27:17 > 0:27:20I'll just keep cooking and keep improving.
0:27:22 > 0:27:26Welcome to the MasterChef Semifinal.
0:27:26 > 0:27:28UPLIFTING MUSIC
0:27:34 > 0:27:37I know what's coming up is going to be so intense...
0:27:38 > 0:27:42..but, I imagine, an amazing experience.
0:27:42 > 0:27:45I'm really, really chuffed I'm at this stage.
0:27:45 > 0:27:49This competition means a huge amount to me. I could change my life now.
0:27:49 > 0:27:52This could be the start of something completely different for me
0:27:52 > 0:27:55and that's really exciting.
0:27:56 > 0:27:59MasterChef finalist - it just feels overwhelming
0:27:59 > 0:28:01and really on the money.
0:28:02 > 0:28:05It's unbelievable, the feeling right now.
0:28:05 > 0:28:07I feel like I'm going to wake up from some dream.
0:28:07 > 0:28:11It's probably the best thing that's ever happened in my life.
0:28:13 > 0:28:16Next week, it's the semifinals,
0:28:16 > 0:28:21and the four remaining contestants face their toughest challenges yet.
0:28:21 > 0:28:24I've done many things on MasterChef. This is by far my favourite.
0:28:24 > 0:28:27Bang, bang, bang! Let's go!
0:28:28 > 0:28:31Three minutes on the first table, please.
0:28:31 > 0:28:33- Three minutes?- Three minutes.
0:28:33 > 0:28:36Only three of them will become finalists.
0:28:36 > 0:28:39The contestant leaving us...
0:28:41 > 0:28:45Subtitles by Red Bee Media Ltd