0:00:05 > 0:00:11Tonight, these four amateurs face just one challenge
0:00:11 > 0:00:14for a place in the MasterChef finals.
0:00:15 > 0:00:20It would be an amazing achievement if I make it to the final,
0:00:20 > 0:00:22beyond, like, all my expectations.
0:00:23 > 0:00:27I think I really need to stand up head and shoulders above the rest
0:00:27 > 0:00:29and hopefully, that'll be enough.
0:00:29 > 0:00:33The weight of the world is on my shoulders.
0:00:33 > 0:00:36I have to step up to that mark.
0:00:36 > 0:00:40Whoever makes the mistakes today puts himself in the firing line.
0:00:40 > 0:00:46If I concentrate on getting my food right, I should remove myself from that equation.
0:00:46 > 0:00:50Ladies and gentlemen, the critics are arriving.
0:00:50 > 0:00:54They will never, ever cook for a more challenging room.
0:00:54 > 0:01:00I almost feel sorry for them. If I was a nicer person, I would, but I don't. Just bring me good food.
0:01:00 > 0:01:03I've got to send these plates, otherwise I am stuffed.
0:01:07 > 0:01:08Oh!
0:01:08 > 0:01:13If they don't get that right today, we might as well write their epitaph.
0:01:52 > 0:01:55Today, your challenge is immense.
0:01:57 > 0:02:00Out of these doors in there I'm going to be hosting a lunch
0:02:00 > 0:02:06for 12 of the most feared and respected restaurant critics in the land.
0:02:11 > 0:02:14That is one shockingly scary room.
0:02:16 > 0:02:18OK, you four,
0:02:18 > 0:02:19service.
0:02:25 > 0:02:30- We've never done anything like this ever before. - You know why? Because it's crazy.
0:02:30 > 0:02:34If I come out of this alive, you're going to buy me a pint.
0:02:34 > 0:02:40- Good luck, John. It's big. Best of luck.- Thanks very much. Good luck with those crazy critics.
0:02:44 > 0:02:50I am feeling absolutely crippled with nerves right now. This is the most nervous I've ever been.
0:02:50 > 0:02:54It's the stage of the competition where the tasks get harder and harder.
0:02:54 > 0:02:58I knew this one was coming up. I just didn't expect 12 of them!
0:02:58 > 0:03:02If I make any silly mistakes, I'll be going straight home,
0:03:02 > 0:03:09so, you know, I've got to just keep my cool and really push myself as hard as I can.
0:03:09 > 0:03:15This is the final opportunity to stake your claim for a place in the final, so if I'm not focused,
0:03:15 > 0:03:18then I'm not going to go through.
0:03:25 > 0:03:28You know the deal.
0:03:28 > 0:03:34At the end of this, one of you will be going home and we will have our three finalists.
0:03:35 > 0:03:37Ladies and gentlemen, good luck.
0:03:37 > 0:03:40Three courses, 12 critics.
0:03:42 > 0:03:44Let's cook.
0:03:50 > 0:03:56The four contestants have been asked to design their own three-course menu.
0:04:10 > 0:04:14Saira, we know, delivers big, punchy flavours,
0:04:14 > 0:04:19she delivers wonderful, tasty dishes and she cooks the food that she loves.
0:04:19 > 0:04:21The chicken is just fantastic.
0:04:21 > 0:04:24That is super yum.
0:04:24 > 0:04:25Oh!
0:04:26 > 0:04:30The question for Saira is the look of her dishes.
0:04:30 > 0:04:34You can't really put your food in a paper bag for MasterChef, can you?
0:04:36 > 0:04:39I came into this competition as a decent home cook.
0:04:39 > 0:04:43Now I've cooked in professional kitchens to a really high standard.
0:04:43 > 0:04:46Service, please!
0:04:46 > 0:04:48Now, you see what you can do?
0:04:52 > 0:04:56Today, it needs to be absolute perfection.
0:04:56 > 0:05:01All the things that I've picked up along the way, all the criticism that I've had,
0:05:01 > 0:05:04I have to take all that on board and show that I've learnt from it.
0:05:07 > 0:05:10My starter is a selection of street food appetisers -
0:05:10 > 0:05:15chicken samosa, chicken livers on a roti and a chicken kebab with a raw tamarind chutney.
0:05:15 > 0:05:19How appealing do you think that is to a group of food critics?
0:05:19 > 0:05:26They'll be small and delicate. I'm doing different shapes, so it should be appealing visually as well.
0:05:26 > 0:05:29It'll taste good which is always what I aim for with my food.
0:05:29 > 0:05:34- So, lots can go wrong. - Yes, because there's lots of little bits to do to get ready.
0:05:35 > 0:05:39Saira's got a very complicated menu, I think.
0:05:39 > 0:05:44It could be rough, it could be jagged, but if we have wonderful dips and sauces
0:05:44 > 0:05:48and small gems and jewels, then Saira will succeed.
0:05:56 > 0:06:00Natalie's a fabulous cook with some lovely ideas.
0:06:00 > 0:06:07She walked in here, cooked us a bowl of mussels and we realised that girl had some magic in her fingertips.
0:06:07 > 0:06:12The flavour sensations in a tiny bit of cauliflower couscous dust are incredible.
0:06:13 > 0:06:17As the competition's gone on, she gets better and better.
0:06:17 > 0:06:20An amazing plate of food. Well done.
0:06:20 > 0:06:22Thank you.
0:06:22 > 0:06:25Confidence is never really a strong point.
0:06:25 > 0:06:30I showed a bit of weakness in the Savoy from panicking a bit.
0:06:30 > 0:06:33I'm not going to get it done. It won't go out on time.
0:06:36 > 0:06:40You've done it. You've just done it, OK? Well done.
0:06:42 > 0:06:48Today, the dishes I'm cooking got the seal of approval from my mum and my grandad,
0:06:48 > 0:06:53so I think if I keep my cool and keep calm, hopefully, it should impress the critics.
0:06:56 > 0:06:58You seem to be the most nervous you've been.
0:06:58 > 0:07:05It's because it's for a place in the final, plus we've got 12 scary critics in there to keep happy.
0:07:05 > 0:07:07You are cooking what for us today?
0:07:07 > 0:07:12A pan-fried sea bream fillet with a langoustine,
0:07:12 > 0:07:15langoustine sauce, caramelised fennel and braised fennel.
0:07:15 > 0:07:20- Did you ever think you'd be doing food like this? - Not in a million years.
0:07:20 > 0:07:24- How do you think that's happened? - I've just grown over the competition
0:07:24 > 0:07:28and I've just force-fed myself as much information as possible.
0:07:28 > 0:07:31Natalie, I think, has a fantastic starter.
0:07:31 > 0:07:38The critics will expect something very classic, very French and she's got to produce a brilliant sauce.
0:07:38 > 0:07:41Your first 25 minutes have gone.
0:07:41 > 0:07:44Two hours of preparation left.
0:07:49 > 0:07:54Larkin has been really impressive in this competition.
0:07:56 > 0:08:01The flavours in there are extraordinary enough without the citrus zing. You clever boy!
0:08:03 > 0:08:06It's a very clever thing and you should be really proud.
0:08:08 > 0:08:11But he has had a worrying dip in form.
0:08:11 > 0:08:14- You're serving a souffle in a mango?- Yeah.
0:08:15 > 0:08:17Oh, no.
0:08:18 > 0:08:22I'm sorry, but I'm not going to taste that. It's just not good enough.
0:08:24 > 0:08:29Your oven wasn't on, you've still got to cook them for half an hour and they've got to cool.
0:08:32 > 0:08:36We need to get the clever, brave Larkin back soon.
0:08:39 > 0:08:44I genuinely think I'm going to be going home today if I don't perform.
0:08:44 > 0:08:50After the scathing comments from Marcus Wareing, I feel like I've got a point to prove.
0:08:50 > 0:08:53What happened to your confidence when you got savaged?
0:08:53 > 0:08:56My confidence took a dent, but I think it was a good thing
0:08:56 > 0:09:02because I think I just forgot what food was all about and it's making people enjoy the food.
0:09:02 > 0:09:07It's not about messing around and showing how clever you are or whatever,
0:09:07 > 0:09:10well, as it turns out, how unclever you are!
0:09:10 > 0:09:16- Let's talk about your starter. - Asian, smoky confit salmon with caviar.
0:09:16 > 0:09:20Very, very "Asiany" type of flavours and cherrywood smoke to go with it.
0:09:20 > 0:09:25Timing will be key. I'll have to shout out to the other contestants to see where they're at,
0:09:25 > 0:09:30- so I can put the smoke in at the last moment. - I'll be doing the shouting.- OK.
0:09:32 > 0:09:35Larkin's first course, confit smoked salmon, is intriguing.
0:09:35 > 0:09:42If Larkin presents something really beautiful and delicious, I think those guys will be really impressed.
0:09:49 > 0:09:53Dale has been really ambitious throughout this competition.
0:09:53 > 0:09:58You've done a huge amount of work here, Dale, and you've got really big, bold flavours
0:09:58 > 0:10:01and really interesting ideas.
0:10:01 > 0:10:06It's a work of art on the plate and I adore the smell.
0:10:06 > 0:10:10I think I've coped well with most things that have been thrown at me,
0:10:10 > 0:10:13but at times the pressure's got to me and I've made mistakes.
0:10:13 > 0:10:17It's as far away from fine dining as North Pole, South Pole.
0:10:23 > 0:10:31The fact that it has affected you the way it has affected you, it shows passion, and you can't buy passion.
0:10:35 > 0:10:40The bar's raised every round, not just by judges and critics,
0:10:40 > 0:10:46it's raised by yourself because you expect more of yourself and you really push yourself to your limit.
0:10:48 > 0:10:53For starter, we've got Dover sole and clams en papillote with julienne of fennel, leek
0:10:53 > 0:10:55with a Thai basil pesto.
0:10:55 > 0:11:02- Baked in paper?- Yeah.- How will you know whether your fish is cooked right or your clams are right?
0:11:02 > 0:11:04It's something I've tried, tested, got right.
0:11:04 > 0:11:08- If the oven's the right temperature, I know how long it takes.- Great.
0:11:08 > 0:11:13Dale is cooking a Dover sole, one of my favourite fish in the whole world.
0:11:13 > 0:11:17A beautiful seafood dish, but he's doing it en papillote.
0:11:17 > 0:11:21In a paper bag. He's making it harder and harder for himself.
0:11:23 > 0:11:25Just to let you know,
0:11:25 > 0:11:28the critics are arriving.
0:11:38 > 0:11:41For almost a decade, MasterChef has tested contestants
0:11:41 > 0:11:46by exposing them to the country's four top critics.
0:11:49 > 0:11:54Those people have put themselves forward and said they're brilliant cooks,
0:11:54 > 0:11:57so I'm expecting them to be as good as their word.
0:12:01 > 0:12:07I don't think anyone's ever been up against most of Britain's toughest critics on one day in one room.
0:12:07 > 0:12:10If I was a chef, I wouldn't want to be cooking today.
0:12:12 > 0:12:16The person who really holds their nerve
0:12:16 > 0:12:20and does what they know they're good at is the person that will do well today.
0:12:22 > 0:12:29I think it's a lot of nonsense worrying about how difficult it might be to cook for one person or another.
0:12:29 > 0:12:36The standard should be such that whoever you're cooking for, you do your best possible job.
0:12:41 > 0:12:46One hour and 15 minutes gone. You are officially halfway.
0:12:59 > 0:13:05The main course presentation will be influenced by what I saw at Benares. That's Michelin-starred Indian food.
0:13:05 > 0:13:11If they can do it, then I'm sure that I can make something that looks presentable as well.
0:13:12 > 0:13:17- Main course?- Is lamb rezala which is a lamb loin with a rezala sauce,
0:13:17 > 0:13:20which is kind of a tamarindy, hot and sour sauce,
0:13:20 > 0:13:24with crushed new potatoes, green beans and gooseberry chutney.
0:13:24 > 0:13:28Rezala, I believed, was thickening of cashew nuts and using yogurt?
0:13:28 > 0:13:34- Is that right?- I thought that too, but that's not, you know... Sorry, that's not what my mum calls it.
0:13:34 > 0:13:38- So, this is your mum's dish?- It's my mum's dish.- Elegance on a plate?
0:13:38 > 0:13:44- The lamb should look beautiful. I'll serve the sauce separately.- Are you serving all the sauce separately?
0:13:44 > 0:13:49- You'll not put a bit of sauce on the lamb?- There's an aubergine puree. I forgot that. Sorry.
0:13:51 > 0:13:54Saira's main course, a lamb rezala...
0:13:57 > 0:14:01She's serving it with crushed potatoes and green beans, quite anglicised,
0:14:01 > 0:14:06but then we've got gooseberry chutney and an aubergine puree?
0:14:06 > 0:14:11It's a strange cacophony and I just hope all those things belong together on one plate.
0:14:17 > 0:14:22I think I need to show John and Gregg that I can think for myself
0:14:22 > 0:14:28and I can be organised and come up to that pass and present it pretty, get the cooking bang on,
0:14:28 > 0:14:31but just also be a little bit original, you know.
0:14:35 > 0:14:39For main, I'm doing rabbit loin wrapped in serrano ham
0:14:39 > 0:14:42with cockles, a cockle vinaigrette and cauliflower puree.
0:14:42 > 0:14:44Inspiration from what?
0:14:44 > 0:14:51I wanted to cook rabbit and rabbit and cockles is a bit of an unusual combination on an English plate,
0:14:51 > 0:14:54- but the Spanish do use them in a paella.- What could go wrong?
0:14:54 > 0:15:00The rabbit loins are a bit smaller than what I used in practice at home, so I'm going to test one out.
0:15:02 > 0:15:07I think this is a very intriguing dish for a main course from Natalie.
0:15:07 > 0:15:11It's either going to be absolutely wonderful or a complete disaster.
0:15:18 > 0:15:22The risk with the main is I'm messing with a classic.
0:15:22 > 0:15:27I have completely just changed it, so it might not go down well,
0:15:27 > 0:15:31but if it does, then it is a new take on it.
0:15:32 > 0:15:37It's my version of beef and black bean sauce with asparagus fried rice.
0:15:37 > 0:15:43Beef and black bean sauce? I love it because we know you're going to do something extraordinary.
0:15:43 > 0:15:46There's nothing like a beef and black bean sauce.
0:15:46 > 0:15:51I wanted to do something that would seem quite light-hearted, but I will put a twist on it.
0:15:51 > 0:15:57Are you going to reassure me today that you're not winging any of these dishes, that they're practised?
0:15:57 > 0:16:00To...to an extent, they are practised,
0:16:00 > 0:16:06but I've got a few ingredients I've never used before. I'm going to taste them and see what they taste like.
0:16:06 > 0:16:10So you haven't finished these dishes off in your mind yet?
0:16:10 > 0:16:12Not yet, no.
0:16:13 > 0:16:19Larkin actually is looking really confident because he believes the food he's cooking is good.
0:16:20 > 0:16:24If he gets it right, it will be delicious,
0:16:24 > 0:16:28but at the same time, he does divide the crowd.
0:16:42 > 0:16:49- Your main course?- Pork fillet with ginger, crackling, roast potatoes, spiced cabbage, salt-baked carrots.
0:16:49 > 0:16:54- What is the advantage of salt-roasting something?- Once you eat them, you realise what it does.
0:16:54 > 0:17:00- The natural flavour of the carrot is transformed.- Tell me about the ginger crumb.- It's just a seasoning.
0:17:00 > 0:17:04Ginger nut biscuit, ginger powder, spices and salt.
0:17:04 > 0:17:08It's used on a plate for the guests to put spicing on the pork itself.
0:17:08 > 0:17:11- Your ginger crumb is an optional seasoning?- Yeah.
0:17:14 > 0:17:21The main course of pork loin with roast potatoes, John, it's like a posh roast dinner. It's brilliant!
0:17:21 > 0:17:24- I think it's too many ingredients on one plate.- Nah!
0:17:33 > 0:17:36The regular MasterChef critics
0:17:36 > 0:17:40have been joined by eight other renowned food experts.
0:17:40 > 0:17:43I'm not comfortable in this room and I'm not cooking.
0:17:43 > 0:17:46Only MasterChef could gather together
0:17:46 > 0:17:49as many scary people as this.
0:17:49 > 0:17:53This is a chef's nightmare, this room.
0:17:53 > 0:17:55I almost feel sorry for them.
0:17:55 > 0:17:59If I was nicer, I would, but I don't. Just bring me good food!
0:18:01 > 0:18:05At this level of the competition, they should conquer their nerves
0:18:05 > 0:18:08and bring the food out on time and looking good.
0:18:20 > 0:18:2530 minutes of preparation left and that's it, then we start moving into service mode
0:18:25 > 0:18:29and Johnny Torode turns into a completely different beast!
0:18:37 > 0:18:42- What are you cooking? - A fig and frangipane tart with an orange mascarpone cream.
0:18:42 > 0:18:46I've gone for flavours that I like. I like almonds, I like figs.
0:18:46 > 0:18:50- And as you probably know, I love an orange, so...- Yeah.
0:18:50 > 0:18:53I thought altogether it would be quite nice.
0:18:53 > 0:18:58- Small tarts, big tarts?- I'm doing little individual tarts.- You'll have to get a move on.- I will.
0:19:00 > 0:19:05Natalie's got a possible crowd-winning dessert, you know.
0:19:05 > 0:19:09A fig and frangipane tart could look a bit like a housewife's favourite
0:19:09 > 0:19:12and she's got to make it look restaurant-smart.
0:19:13 > 0:19:15One hour's prep time, guys.
0:19:30 > 0:19:32The dessert is rhubarb and custard.
0:19:32 > 0:19:37It's a baked egg custard with roasted rhubarb, rhubarb syrup and ginger nut crumbs.
0:19:37 > 0:19:41When you say baked custard, do you mean a creme caramel type thing?
0:19:41 > 0:19:45Sort of, but there's no caramel. It's my grandmother's recipe.
0:19:45 > 0:19:49She used to make it in her village in Bangladesh with a wood-fired stove.
0:19:49 > 0:19:55- That would've been an amazing celebration dish because you've got eggs and milk.- Yes.
0:19:55 > 0:19:57Eggs, milk and sugar which was very valuable.
0:19:57 > 0:20:01The sugar was used very sparingly, so this was done for special occasions.
0:20:01 > 0:20:05It's one of my dad's favourites, a childhood memory.
0:20:05 > 0:20:09- Three places in the final...- Yeah. - How do you feel about yourself now?
0:20:09 > 0:20:13I feel very proud of myself that I've got this far and I think... Sorry.
0:20:13 > 0:20:17It's all right, love. You won't be the only one today.
0:20:17 > 0:20:20I'll do the same. It's going to be a tough day for all of us.
0:20:22 > 0:20:25I've had so much fun and I don't want to go.
0:20:25 > 0:20:31I've done the food I love and that's what I'm doing today, so I hope the critics like it.
0:20:34 > 0:20:38I love her emotion today. I think that's what really counts.
0:20:38 > 0:20:42Saira is cooking food that evokes memories of her childhood,
0:20:42 > 0:20:45but the thing now is making sure that it looks beautiful.
0:21:06 > 0:21:10For my dessert, a chocolate souffle with vanilla cream.
0:21:10 > 0:21:15Fighting for a place in the final three and you're cooking a souffle?
0:21:15 > 0:21:19The last time we saw a souffle from you, it was a disaster.
0:21:19 > 0:21:25You were savaged not by just one person, but by three of us. Why are you taking the risk of a souffle?
0:21:25 > 0:21:29I want to redeem myself doing a souffle.
0:21:29 > 0:21:34Had I known there were going to be 12 critics, I probably would have made a different decision.
0:21:34 > 0:21:38On that pass, those orders are going to go out table by table.
0:21:38 > 0:21:44He can't send out one lot of souffles which are beautifully risen and the next lot which are flat.
0:21:44 > 0:21:48He'll be the one telling everybody else when the desserts leave this room
0:21:48 > 0:21:52or he just doesn't serve his souffles and they don't work.
0:21:59 > 0:22:01It's a very refined dessert.
0:22:01 > 0:22:06It's eye-catching, but the depth of flavour is the star of the show.
0:22:10 > 0:22:15You've got rich chocolate truffle cake with a honey and milk ice cream,
0:22:15 > 0:22:18orange zest and hazelnut brittle. Lots of things I don't normally do.
0:22:18 > 0:22:21But you're fighting for a place in the final.
0:22:21 > 0:22:27- When I say it's not something I usually do, it's just not an everyday dessert.- So why do it?
0:22:27 > 0:22:32We're at the semi-finals of MasterChef and you've got to show you can do more than what you do at home.
0:22:32 > 0:22:36- How much do you want it? - It's difficult to put into words.
0:22:36 > 0:22:39If somebody got inside my head, they'd see how much I wanted it,
0:22:39 > 0:22:43but probably wouldn't understand it because it's consuming my life.
0:22:43 > 0:22:49As far as I can see, he is back and I'm loving his menu.
0:22:49 > 0:22:54I hope he holds his nerve, gets it out right and the critics are as enthusiastic about it as I am.
0:23:02 > 0:23:06The menu today is made up of four starters, four mains
0:23:06 > 0:23:09and four puddings.
0:23:09 > 0:23:11Wow!
0:23:11 > 0:23:15It's up to each critic to choose what they want.
0:23:15 > 0:23:19I do generally look for the dishes that read as car crashes.
0:23:19 > 0:23:24There's nothing better than seeing a disaster on a plate because there's something to write about.
0:23:24 > 0:23:29Here, I'm battling with myself. Does the milk of human kindness win out
0:23:29 > 0:23:33or do I let them hang themselves from a very short rope?
0:23:33 > 0:23:36- Can I take your order? - I'll start with the salmon, please.
0:23:37 > 0:23:40I'll have the Dover sole.
0:23:41 > 0:23:44I think it's the plate of chicken appetisers to start.
0:23:45 > 0:23:50Could I have the sea bream with the langoustine?
0:23:50 > 0:23:54- I'll go for the sea bream.- I think I'm going to go for the sea bream.
0:23:58 > 0:24:01Ladies and gentlemen, your first orders are in.
0:24:01 > 0:24:06Table one - two bream, two chicken, one sole, two salmon.
0:24:06 > 0:24:10Table two - one bream, one chicken, one sole.
0:24:10 > 0:24:1425 minutes, guys, on the pass, please.
0:24:14 > 0:24:16- I can't hear you!- Yes, chef!
0:24:16 > 0:24:18Yes, John!
0:24:19 > 0:24:24For my starter, I've ordered the pan-fried sea bream with langoustine.
0:24:24 > 0:24:29There's a lot of potential for very expensive ingredients to be misused, so I'm quite intrigued by that.
0:24:29 > 0:24:34- Natalie, how are you feeling about getting the most orders? - Under pressure.
0:24:34 > 0:24:40- Under control?- Yeah. I've got my caramelised fennel here. It's sitting on some parchment paper.
0:24:40 > 0:24:44I need to take this fennel off now, otherwise it'll end up burning.
0:24:44 > 0:24:47What happens if you get the most main course and dessert orders?
0:24:47 > 0:24:51Then I'm just going to have to work my butt off.
0:24:53 > 0:24:59To start with, I've got the Dover sole. The way it's cooked, which is kind of in an envelope,
0:24:59 > 0:25:03it can be overcooked and it can go really, really kind of mushy.
0:25:04 > 0:25:08So, yeah, I'm curious to see how it's going to turn out.
0:25:08 > 0:25:13- How many have you made so far?- One. - How many have you got to make?- Four.
0:25:13 > 0:25:17- How long are they going to take, Dale, in the oven?- Eight minutes.
0:25:17 > 0:25:1915, guys.
0:25:19 > 0:25:21Actually, 14.
0:25:22 > 0:25:25I ordered the plate of chicken appetisers.
0:25:25 > 0:25:29I'm hoping that I'm going to get some fragrant spices there,
0:25:29 > 0:25:33I'm hoping that it's going to be a really nice, light dish.
0:25:33 > 0:25:38Indian starters with chutney - can you really screw that up? Probably.
0:25:39 > 0:25:42Why are you in a muddle?
0:25:42 > 0:25:45Er...um... Oh, I haven't done this yet.
0:25:45 > 0:25:49- Why are you in a muddle? - I'm just trying to make sure
0:25:49 > 0:25:55that I get one thing out, because I'm not even convinced I'll do that, before I think about the next thing.
0:25:55 > 0:25:57- I'll leave you alone. - I'll get it out.
0:26:01 > 0:26:03I've got the salmon confit
0:26:03 > 0:26:06with caviar and a sort of smokiness.
0:26:06 > 0:26:10Smoking is quite difficult even for a professional kitchen
0:26:10 > 0:26:14because it's very, very easy to over-smoke.
0:26:14 > 0:26:18- The lighter's not working.- You've got to turn it on. That's why.
0:26:22 > 0:26:24You've got five minutes, yeah?
0:26:24 > 0:26:27- Five minutes. - I've got four... Three.
0:26:27 > 0:26:28OK.
0:26:28 > 0:26:34- Dale, is your first fish going to be ready in three minutes? - Yes, chef.- Yeah?- Exactly three.
0:26:34 > 0:26:39- Three minutes on the first table, please.- Three minutes? - Three minutes.
0:26:40 > 0:26:44Let's send these restaurant critics into raptures.
0:26:51 > 0:26:54Table one - two bream, two chicken, a sole and two salmon.
0:26:56 > 0:26:58I need a blowtorch. This is too hot.
0:27:04 > 0:27:0860 seconds, guys. First plates to the pass, please.
0:27:08 > 0:27:14- Larkin, what's happening with this smoke? Why is it not going in there?- I think it's the gun.
0:27:16 > 0:27:18Let's go, Larkin, please.
0:27:22 > 0:27:25- Is there much smoke in there? - I'll put a bit more in there.
0:27:25 > 0:27:29Take it back. I don't want to see it until you've got it in there.
0:27:34 > 0:27:37Guys, I should be seeing this stuff now.
0:27:42 > 0:27:44Thank you.
0:27:44 > 0:27:46Very good.
0:27:46 > 0:27:50Right, Dale, two, please. Let's see 'em.
0:28:00 > 0:28:02OK, service, please. Let's go.
0:28:14 > 0:28:18Right, next table - two bream, no chicken, no sole, one salmon.
0:28:19 > 0:28:25The pressure is still on for Natalie who has the most orders.
0:28:28 > 0:28:30Come on, Nat, let's go.
0:28:31 > 0:28:35- I'm waiting on you now, Natalie, please.- Coming!
0:28:37 > 0:28:40Thank you. Back for the next two, please.
0:28:40 > 0:28:44Watch your plates. They're getting muckier and muckier. OK?
0:28:44 > 0:28:47OK, guys, let's go. This is the last table.
0:28:48 > 0:28:50Thank you.
0:28:55 > 0:28:58I'm waiting on you, Natalie.
0:29:01 > 0:29:05- Natalie...- Coming, chef. - Come on, come on, come on!
0:29:07 > 0:29:09Right, thank you.
0:29:09 > 0:29:15Guys, I'm really impressed. If you do the main courses like that, I'll be very happy.
0:29:15 > 0:29:17OK, service, please! Let's go.
0:29:23 > 0:29:25That looks good.
0:29:27 > 0:29:29I'm going in.
0:29:36 > 0:29:40Dale plated three orders of his Dover sole
0:29:40 > 0:29:44with New Zealand littleneck clams and Thai basil pesto,
0:29:44 > 0:29:47cooked en papillote.
0:29:53 > 0:29:55The Dover sole is fine.
0:29:55 > 0:30:01When you cook something en papillote, what you want is for all the flavours to come together.
0:30:01 > 0:30:07That hasn't really happened. There's some nice flavours here, but it doesn't come together as a dish.
0:30:07 > 0:30:13The sole was maybe a bit overcooked, a bit firmer than it should be, but it was really good.
0:30:17 > 0:30:21Saira has served four plates of her appetisers -
0:30:21 > 0:30:23a chicken cake,
0:30:23 > 0:30:25chicken livers on roti
0:30:25 > 0:30:29and a chicken samosa with tamarind chutney.
0:30:34 > 0:30:40The chutney was bright and vivid and really zingy. I could have had a bath in that with a friend.
0:30:40 > 0:30:44Next to that was a crisp samosa which was still crisp and warm. Great.
0:30:44 > 0:30:49The little chicken livers were overcooked and then there was the little chicken cake
0:30:49 > 0:30:52which was dry and dusty and sad.
0:30:53 > 0:30:57The elements of this dish taken singly are pretty sound.
0:30:57 > 0:31:02Why have they been miniaturised and served as it were in a restaurant?
0:31:02 > 0:31:05I don't want a postage stamp of bread.
0:31:05 > 0:31:07This dish is a total shambles.
0:31:07 > 0:31:10The little chicken cake is really dry.
0:31:10 > 0:31:14The livers are dry, the samosa was really dry.
0:31:14 > 0:31:20So you look for some comfort from the chutney and it's so acidic that it slaps you across the face
0:31:20 > 0:31:23and, basically, tells you off for ordering it in the first place.
0:31:27 > 0:31:29Larkin made three portions
0:31:29 > 0:31:34of his Asian, smoky confit salmon with caviar,
0:31:34 > 0:31:37a black fungus garnish and a soy and mirin dressing.
0:31:43 > 0:31:48This is surprisingly good. I was worried that the smoke effect would be too strong.
0:31:48 > 0:31:50But in fact, it's quite subtle.
0:31:50 > 0:31:55The salmon that has been cured had a very, very nice taste, so that was good.
0:31:55 > 0:31:58The salmon is difficult to pull off technically.
0:31:58 > 0:32:05It's lovely and fatty, it's got a nice texture. I would have liked more seasoning, so it tastes more punchy.
0:32:05 > 0:32:11This salmon is a lovely dish, slightly salty from the soy, it's got smokiness in there as well.
0:32:11 > 0:32:13It is really light and really moreish.
0:32:16 > 0:32:20Natalie's pan-fried sea bream fillet with langoustine,
0:32:20 > 0:32:26braised fennel, caramelised fennel and a langoustine sauce
0:32:26 > 0:32:29was the most popular with six orders.
0:32:40 > 0:32:43The sea bream was a perfectly harmonious dish.
0:32:43 > 0:32:48It was a perfectly good way to sort of start off a meal and there was skill.
0:32:48 > 0:32:52Fennel, langoustine, sea bream... You can't go wrong, right?
0:32:52 > 0:32:54And it's very, very good.
0:32:54 > 0:32:59Whoever made that, I'm in love with them already. They can come and move in.
0:32:59 > 0:33:01Hmm! Hmm, that sauce...
0:33:01 > 0:33:04That's creamy. Oh, well done.
0:33:04 > 0:33:07Yeah. Yeah, yeah, yeah, yeah.
0:33:09 > 0:33:11Ladies and gentlemen, main courses.
0:33:14 > 0:33:16I'll have the lamb rezala, please.
0:33:16 > 0:33:19I'm going to be honest.
0:33:19 > 0:33:21I'm not sure what a rezala is.
0:33:21 > 0:33:24A lot of people in this room don't know either.
0:33:24 > 0:33:28I'll have the fillet steak and black bean sauce for the main course.
0:33:28 > 0:33:35If you're going to win MasterChef, you've got to cook a steak perfectly, so I'm keen to see how that pans out.
0:33:35 > 0:33:37The ginger pork fillet.
0:33:37 > 0:33:43Look at that wonderful, warming dish. He's putting lots of warming spices into that whole menu.
0:33:43 > 0:33:47They're going to have to be careful that those spices and that ginger
0:33:47 > 0:33:50doesn't overpower the meat and the vegetables.
0:33:52 > 0:33:54Rabbit loin wrapped in serrano ham,
0:33:54 > 0:33:57cockles, cauliflower puree,
0:33:57 > 0:34:01samphire and cockle vinaigrette. You don't have to write all of that down!
0:34:01 > 0:34:06Table one - one rabbit, one pork, two steak and three lamb.
0:34:06 > 0:34:09You have 30 minutes from this point.
0:34:09 > 0:34:15I'm really excited about the rabbit dish because I think cockles are just so underused as an ingredient.
0:34:15 > 0:34:18How they'll work with rabbit, I have no idea.
0:34:18 > 0:34:24Watch your rabbit. You've still got 25 minutes left. How long have they been cooked for already?
0:34:24 > 0:34:26- Five minutes.- And how are they?
0:34:26 > 0:34:30That's perfectly cooked after five minutes. Have you got any more?
0:34:34 > 0:34:38Whilst Natalie has to start her rabbit again...
0:34:39 > 0:34:42..Dale is also getting his timings wrong.
0:34:42 > 0:34:46- Still a while to go, Dale. Hold back here.- It's going to take a while to... OK.
0:34:46 > 0:34:49They don't want cold food.
0:34:53 > 0:34:56But it's Saira who's up against it the most.
0:34:56 > 0:35:03- How many lamb are you doing? - I've got to do three loins.- How many portions for each loin?- Two.
0:35:03 > 0:35:05- How many orders have you got?- Six.
0:35:05 > 0:35:10- You've got the most main courses. Does that worry you? - No, I'm kind of happy.- OK.
0:35:10 > 0:35:14- I think I'll do another lamb, now that you mention it.- Yes.
0:35:14 > 0:35:18- The potatoes aren't done. - The potatoes aren't done?- Yeah.
0:35:22 > 0:35:28- You'll need to start plating in a minute. You've got three lamb. - Three.- Four minutes left.- Oh, my God!
0:35:28 > 0:35:30Four minutes on the pass, please.
0:35:31 > 0:35:33- Hello! - ALL: Yes, chef!
0:35:40 > 0:35:46Saira, you'll slow everybody else up, mate. Everyone else is getting their food on their plates.
0:35:46 > 0:35:50You've got the most dishes on that order. You've got to shimmy, mate!
0:35:54 > 0:36:00- Have you got plates hot, Saira? - They're in the warming oven. - You'd better get 'em, my friend.
0:36:03 > 0:36:08Saira...30 seconds to get your plates up for me, please.
0:36:08 > 0:36:14- I'm going to be late, then, Chef. - No, you're not!- I am. - You'll have to move really fast.
0:36:16 > 0:36:17Hurry!
0:36:17 > 0:36:20Larkin, let's go, please.
0:36:20 > 0:36:25Thank you very much. Interesting. It's beef and black bean sauce.
0:36:28 > 0:36:30- Thank you.- Yes, Chef.
0:36:31 > 0:36:37Saira? As you can see, my pass is full of food and that food is going cold. Saira?
0:36:37 > 0:36:39- Yes, sorry, Chef.- How long?
0:36:39 > 0:36:42Em...about one minute.
0:36:46 > 0:36:51Don't even think about plating up, mate. The first one hasn't gone yet.
0:36:56 > 0:36:58Thank you. Service, please.
0:37:06 > 0:37:13Next table up, please! I need one rabbit, two pork, two steak, two lamb! Straight up, let's go!
0:37:14 > 0:37:17- How long, Larkin?- 30 seconds, Chef!
0:37:17 > 0:37:20- Pork?- One minute, Chef.- Rabbit?
0:37:20 > 0:37:22- Coming now.- Thank you.
0:37:24 > 0:37:25Saira?
0:37:26 > 0:37:32Just the sauce and the chutney. Two seconds. Well, not two seconds, obviously.
0:37:37 > 0:37:41- Thank you.- Sorry. - Waiting on you again, Saira!
0:37:41 > 0:37:47- Just coming, Chef. I'm sorry. - Come on, mate! Everybody else's food is going cold.
0:37:50 > 0:37:51Oh.
0:37:51 > 0:37:54I forgot my garnish.
0:37:55 > 0:38:00- I've got to send these plates or I am stuffed.- Coming right now.
0:38:01 > 0:38:04Thank you. Service, please.
0:38:05 > 0:38:09Well done, guys. Thank you very much.
0:38:21 > 0:38:25Saira has served five portions of her lamb rezala,
0:38:25 > 0:38:30served with crushed new potatoes, smoked aubergine puree,
0:38:30 > 0:38:35green beans and a gooseberry chutney.
0:38:37 > 0:38:43The curry sauce just really worked beautifully. It was a really well-balanced sauce.
0:38:43 > 0:38:46I think I was sold a pup. I thought I was getting a curry.
0:38:46 > 0:38:51What I got was a nice piece of cooked lamb with a curry sauce,
0:38:51 > 0:38:58rather than a lovely piece of lamb infused in the curry sauce, which is what I was hoping for.
0:38:58 > 0:39:02The curry is in a pot and has been held in there, captive.
0:39:02 > 0:39:05They needed to release that curry!
0:39:05 > 0:39:09I don't want to be mean, but it just wasn't very good.
0:39:12 > 0:39:17Larkin served four plates of fillet steak
0:39:17 > 0:39:21with a black bean sauce, pak choi
0:39:21 > 0:39:24and asparagus fried rice.
0:39:31 > 0:39:36I don't know what to say about this. It's a smear with a dead thing.
0:39:37 > 0:39:40Lots of things have died, including my hope.
0:39:42 > 0:39:47It's a decent bit of meat. It's not something to write home about.
0:39:47 > 0:39:52But what is going on with these bits of vegetables? Why would anyone put that on a plate?
0:39:52 > 0:39:58Well-cooked piece of beef. Nicely-cooked rice with the strength of asparagus,
0:39:58 > 0:40:02but look - it's not going to set anyone on fire.
0:40:05 > 0:40:10Dale has four orders of pan-roasted ginger pork fillet,
0:40:10 > 0:40:12roast potato,
0:40:12 > 0:40:14mulled cider sauce,
0:40:14 > 0:40:17salt-baked heritage carrots,
0:40:17 > 0:40:20spiced cabbage and ginger crumb.
0:40:26 > 0:40:28It's really nice.
0:40:28 > 0:40:33There's some fabulous things here. A really nice lump of crackling.
0:40:33 > 0:40:40And some really good ginger that goes with the pork really well. Maybe the best red cabbage I've had.
0:40:40 > 0:40:45- It's marvellous. - Fillet of pork tenderloin is a very dull piece of meat.
0:40:45 > 0:40:51So saying, it was quite nicely cooked and everything else on the plate was really good.
0:40:51 > 0:40:55Crackling was really good, cabbage was good, the potato was good.
0:40:55 > 0:40:58I think this is a good dish.
0:41:02 > 0:41:08Natalie has cooked three plates of rabbit loin wrapped in Serrano ham
0:41:08 > 0:41:16with cockles, samphire, cauliflower puree and a cockle vinaigrette.
0:41:19 > 0:41:25I'd be lying if I said I'd had rabbit and cockles ever before, but there's no reason not to work.
0:41:27 > 0:41:33The cauliflower puree was well executed, the rabbit was tender, the ham crisp.
0:41:33 > 0:41:35It belonged in a restaurant.
0:41:35 > 0:41:41It's a beautifully-balanced dish. He or she has a very good understanding of what works together.
0:41:41 > 0:41:46The flavours harmonise really well and I'm really enjoying it. It's very memorable.
0:41:51 > 0:41:57All those puddings look so fab. I think I'm going to go for the...rhubarb and custard.
0:42:00 > 0:42:03I think I'll have the fig and frangipane tart, please.
0:42:08 > 0:42:10Let's try the chocolate souffle.
0:42:12 > 0:42:16- And the chocolate truffle cake to finish.- Excellent.
0:42:16 > 0:42:18I'll be the judge of that.
0:42:18 > 0:42:21Guys, your desserts are on.
0:42:21 > 0:42:26Table one - two fig, two chocolate, two rhubarb, one chocolate souffle.
0:42:27 > 0:42:33- Table two - two fig, three chocolate cake, one rhubarb, one chocolate souffle.- Yes, Chef!
0:42:33 > 0:42:36Thank you very much.
0:42:39 > 0:42:46Rhubarb and custard - an absolute classic, but a few little details tell me they'll put a twist on it.
0:42:46 > 0:42:49Hopefully, it will be a good twist.
0:42:53 > 0:42:57Is this for your old man, is it? Size-wise?
0:42:57 > 0:43:00It's quite thin.
0:43:01 > 0:43:08- Think about getting those tarts in, Natalie.- Sorry, Chef?- Get those tarts in or they won't be ready.
0:43:08 > 0:43:15My dessert - fig and frangipane tart. If you're going to do a pastry-based thing, it's got to be done perfectly.
0:43:16 > 0:43:20Getting the balance of a chocolate truffle cake right is really hard.
0:43:20 > 0:43:26You can make it too rich and then you don't want to finish it. Or it can just fall apart.
0:43:33 > 0:43:39I've ordered a chocolate souffle and vanilla cream. If it's a hot souffle, it's really very difficult.
0:43:39 > 0:43:44If it's a cold souffle, it's really very nice, so I can't lose.
0:43:46 > 0:43:49It's got mango written all over it.
0:43:49 > 0:43:52Ten minutes to first plate, please.
0:44:10 > 0:44:14Two minutes on the first desserts, please.
0:44:14 > 0:44:18- How long, Larkin?- 30 seconds, Chef. - I'm impressed.
0:44:27 > 0:44:28Eh?
0:44:28 > 0:44:30Not bad.
0:44:33 > 0:44:38Last table, two minutes to pass, please.
0:44:39 > 0:44:45Three chocolate cake, two fig tart, one rhubarb custard, one souffle.
0:44:45 > 0:44:48Let's go on these, then, please.
0:44:52 > 0:44:54What's happened, Larkin?
0:44:54 > 0:44:58- It's... It just collapsed. - Got to serve it, mate, sorry to say.
0:45:03 > 0:45:05Chocolate now.
0:45:06 > 0:45:10Where are you, Larkin? Come on, mate. Let's go.
0:45:12 > 0:45:14Souffle!
0:45:15 > 0:45:18Come on! Souffle, please. Let's go.
0:45:18 > 0:45:21- Larkin...- Yes, Chef.- OH!
0:45:24 > 0:45:26Oh, God!
0:45:31 > 0:45:36I'm sorry. Souffle was dropped, but can we offer you a truffle cake?
0:45:36 > 0:45:39- No, I'm OK, actually.- OK.
0:45:43 > 0:45:45Oh...what was that?!
0:45:46 > 0:45:50They better have enjoyed that, I tell you.
0:46:02 > 0:46:06It's got a nice, fluffy texture to it.
0:46:06 > 0:46:10It's bitter enough, the chocolate, to take the custard through it.
0:46:10 > 0:46:14That chocolate is very lovely. That's a plate licker.
0:46:14 > 0:46:17That impressed me about the souffle.
0:46:17 > 0:46:19Gone. All of it.
0:46:23 > 0:46:28Saira served three portions of her baked egg custard
0:46:28 > 0:46:31with roasted rhubarb,
0:46:31 > 0:46:34rhubarb syrup and ginger nut crumbs.
0:46:45 > 0:46:52The rhubarb - not very much of it, about five tiny pieces, and incredibly sour.
0:46:52 > 0:46:57Really let down what actually would have been a winning dish, I think.
0:46:57 > 0:47:02It's a lovely egg custard and I'm very impressed,
0:47:02 > 0:47:06but if I was paying £10 for it in a restaurant, I'd be disappointed.
0:47:09 > 0:47:14Natalie's dessert was the most popular as she's served five plates
0:47:14 > 0:47:19with her fig and frangipane tart with an orange mascarpone cream.
0:47:24 > 0:47:28It was actually a very well made dessert.
0:47:28 > 0:47:31The pastry was crisp all the way through.
0:47:31 > 0:47:35Frangipane could have been moister, but was good.
0:47:36 > 0:47:40The pastry is a little hard. If they'd just pulled back
0:47:40 > 0:47:43on the sugar a little bit,
0:47:43 > 0:47:48lightened the pastry, it would have been perfect. The flavours were really nice.
0:47:48 > 0:47:52There's nothing wrong with this. How can I say?
0:47:52 > 0:47:56I would happily take it home, but I wouldn't take it home to meet Mum.
0:47:58 > 0:48:03Dale had four orders for his chocolate truffle cake,
0:48:03 > 0:48:07honey and milk ice cream, hazelnut brittle and orange zest.
0:48:15 > 0:48:16Mmm.
0:48:17 > 0:48:23That chocolate is so rich and dark. It's bitter. That's fabulous. I mean, really fabulous.
0:48:23 > 0:48:28Very, very accomplished. Incredibly rich. You wouldn't want any more.
0:48:28 > 0:48:30It was just a delight, actually.
0:48:30 > 0:48:37This dessert is absolutely sensational. We've got a wonderful chocolate focus,
0:48:37 > 0:48:41which is smooth and rich and full of intense flavour.
0:48:41 > 0:48:44This is a triumph. 10 out of 10.
0:48:44 > 0:48:48It's so intense and so rich, you can't finish it!
0:48:48 > 0:48:52That said, the little bit of caramel brittle and ice cream was very nice,
0:48:52 > 0:48:56but the main event, the chocolate...too much.
0:49:48 > 0:49:52We are going to, at the end of today, lose one of you.
0:49:55 > 0:49:57I think that's really difficult.
0:49:59 > 0:50:01And I'm sorry.
0:50:02 > 0:50:05Thanks very much, guys. Off you go, please.
0:50:33 > 0:50:37- How was it for you, John? - I've got a smile now it's over.
0:50:37 > 0:50:42There were a couple of moments of madness, but actually, on the whole, I was really pleased.
0:50:42 > 0:50:49- Dale, for me, sent the best food into this room.- Dale's starter was really brave, actually.
0:50:49 > 0:50:53I think he's proved himself to be a bit of a class act.
0:50:53 > 0:50:58He's definitely got a decent touch and a good classic repertoire.
0:50:58 > 0:51:04It's the most horrible wait so far. We've been in this position, waiting to know if you go through or home.
0:51:04 > 0:51:08But the stakes have never been so high, so it's a horrible wait.
0:51:08 > 0:51:13I wondered whether Natalie's ambition was bigger than her skills,
0:51:13 > 0:51:18but I think she did very well today and came out with some very interesting food.
0:51:18 > 0:51:21She's grown through the competition.
0:51:21 > 0:51:26I've nearly chopped my thumb off, I've burnt myself a million times, I've cried a lot.
0:51:26 > 0:51:33I've put everything into this and I don't want to go home, back to an office. I want to keep learning.
0:51:33 > 0:51:37I've got to admire Larkin's courage for doing a souffle
0:51:37 > 0:51:42after his mango fiasco. He got back on his bicycle there.
0:51:42 > 0:51:44And that salmon was elegant.
0:51:44 > 0:51:50But beef and black bean sauce, I was surprised, Gregg. I thought we'd have some extraordinary innovation.
0:51:50 > 0:51:55It was fried rice in a bowl and a piece of steak!
0:51:55 > 0:51:58That is a conundrum with Larkin.
0:51:58 > 0:52:02There's been some rounds where I thought, "Yeah, I'll be all right."
0:52:02 > 0:52:04This one I really have no idea.
0:52:05 > 0:52:12We've said all along in this competition that Saira's cooked beautiful, tasty food.
0:52:12 > 0:52:17Today some of those plates had things which were not quite there.
0:52:18 > 0:52:23That lamb curry, it fell below everybody's expectation,
0:52:23 > 0:52:26but some of the best dishes I've tasted were hers.
0:52:26 > 0:52:29John, that lady can use spice.
0:52:29 > 0:52:36I just want to be there at the end. Continue to learn and grow and see how much more I can do.
0:52:39 > 0:52:46I think this is really tough, Gregg. I have to say from these four that I really like them.
0:52:46 > 0:52:52They're great cooks, they've all got skill. And we have to send one of them home.
0:52:54 > 0:52:57I think it's a really tough decision.
0:53:30 > 0:53:33The first person...
0:53:38 > 0:53:41..going through to the final...
0:53:46 > 0:53:49..is Dale.
0:53:59 > 0:54:02The second person...
0:54:10 > 0:54:12..is Natalie.
0:54:30 > 0:54:32Sorry!
0:54:38 > 0:54:44So that means the last place in the final three is between Larkin and Saira.
0:54:52 > 0:54:55The contestant leaving us...
0:54:58 > 0:55:03- ..is Saira. I'm sorry, love.- Thank you.
0:55:03 > 0:55:06Well done. Well done.
0:55:07 > 0:55:09Well done.
0:55:11 > 0:55:15You did so well. I'm so proud of you all.
0:55:25 > 0:55:27Guys...
0:55:35 > 0:55:41I think being part of MasterChef and getting this far will change my life.
0:55:42 > 0:55:49I don't think I'm the same person that I was when I started this experience.
0:55:51 > 0:55:56So I'm pretty confident that I'll be making some changes in my life after I leave here.
0:55:57 > 0:56:00- You are our final three.- Thank you.
0:56:02 > 0:56:07You three are about to have the adventure of a lifetime.
0:56:09 > 0:56:13Well done, boys. I'm the only bird left now!
0:56:16 > 0:56:19To be in the final,
0:56:19 > 0:56:23obviously is the best thing that's ever happened to me.
0:56:23 > 0:56:26It's one of, if not the biggest day of my life.
0:56:26 > 0:56:31It's just up there. I literally wanted to...
0:56:34 > 0:56:36I...oh...
0:56:46 > 0:56:50You can't get any better feeling than this.
0:56:50 > 0:56:57You still think it's not real, like you're waiting to wake up from this dream. It's mad.
0:56:57 > 0:56:59Well done. Finalists.
0:56:59 > 0:57:02Cheers. Well done, guys.
0:57:04 > 0:57:08Next week it's the MasterChef finals.
0:57:09 > 0:57:11Dale,
0:57:11 > 0:57:13Natalie
0:57:13 > 0:57:15and Larkin
0:57:15 > 0:57:20face the culinary adventure of a lifetime.
0:57:22 > 0:57:24Are they cooked, Larkin?
0:57:29 > 0:57:31This is their Everest.
0:57:33 > 0:57:38If he goes down, the whole service will go down.
0:57:38 > 0:57:46At the end of the week, only one of them will be crowned MasterChef Champion 2013.
0:57:47 > 0:57:50Our MasterChef Champion is...
0:58:15 > 0:58:17Subtitles by Red Bee Media Ltd