0:00:02 > 0:00:07MasterChef is back. Hundreds auditioned. Now the best 50 amateur cooks are through.
0:00:08 > 0:00:09Let's cook.
0:00:10 > 0:00:16- Get your pudding spoon out and man up.- You either stand out or you're knocked out.
0:00:16 > 0:00:22Each week, ten new contestants, battling for a place in Friday's quarter-final.
0:00:22 > 0:00:27- I don't want to eat it. - I already feel nervous for them. - This is just...bang!
0:00:27 > 0:00:32Only the strongest will make it to the final challenges.
0:00:32 > 0:00:35- Come on, we've got to move now. - You've got six minutes left.
0:00:36 > 0:00:40- Oh!- Cooking does not get tougher than this.
0:00:51 > 0:00:56These five amateurs all think they have what it takes to become MasterChef champion.
0:00:58 > 0:01:03At the end of today's heat, only the best will become quarter-finalists.
0:01:03 > 0:01:09I'm really looking forward to meeting John and Gregg. I think I might be like a little schoolgirl,
0:01:09 > 0:01:13so if you see me grinning quite a lot, please excuse me.
0:01:14 > 0:01:18I could make an absolute fool out of myself.
0:01:20 > 0:01:23Yeah, I'm a bit worried about that.
0:01:24 > 0:01:26I think if I keep my head
0:01:26 > 0:01:30and it all goes well, I think I could win it.
0:01:42 > 0:01:48Welcome to MasterChef. You've got to show that you've got the skill to go further in the competition.
0:01:48 > 0:01:50This is the invention test.
0:01:50 > 0:01:55With the set of ingredients you've got, we'll ask you to cook a dish.
0:01:55 > 0:01:58It can be anything you want. Just make it delicious.
0:01:59 > 0:02:03You've got just one hour. Ladies and gentlemen, let's cook.
0:02:08 > 0:02:11Today's ingredients include:
0:02:11 > 0:02:13chicken livers, black pudding,
0:02:13 > 0:02:15brioche, cream...
0:02:17 > 0:02:19..potatoes,
0:02:19 > 0:02:21cabbage, rhubarb,
0:02:21 > 0:02:24apples and oranges.
0:02:25 > 0:02:27Growing up,
0:02:27 > 0:02:30my dad hated food -
0:02:30 > 0:02:32garlic, onions, everything,
0:02:32 > 0:02:36then I left and literally discovered how to cook for myself,
0:02:36 > 0:02:40rather than beans on toast which is what he taught me to cook.
0:02:44 > 0:02:47Jemma, you look very calm to me.
0:02:47 > 0:02:49Do I? I'm really nervous.
0:02:49 > 0:02:54- What are you making for me and John? - An apple and orange bread and butter pudding
0:02:54 > 0:02:57with a sea salted caramel sauce and an orange Chantilly cream.
0:02:57 > 0:03:00Whoa-oa! Are you really?
0:03:00 > 0:03:03- I am, yeah.- How can you make custard without vanilla?
0:03:03 > 0:03:10I've used orange zest instead of vanilla, so it'll be a slightly different take on a custard, I hope.
0:03:10 > 0:03:14Now I'm just working on my caramel which I think I might be burning.
0:03:20 > 0:03:26Bread and butter pudding is lovely as long as that bread's been soaked up with lots and lots of custard
0:03:26 > 0:03:28and it's cooked all the way through.
0:03:30 > 0:03:3315 minutes gone already. How about that?
0:03:35 > 0:03:40Toby thrives on cooking banquet meals on a budget for his friends and family.
0:03:42 > 0:03:46That whole concept of refined food is a challenge for me,
0:03:46 > 0:03:50but it should be fun finding out whether I can do it.
0:03:55 > 0:03:57Toby, what are you going to make for us?
0:03:57 > 0:04:02I'm doing some of the chicken livers with crispy sage and cabbage.
0:04:02 > 0:04:08- You know what you're cooking. You just don't know how it's going to... - Turn out.- You don't, do you?- No.
0:04:08 > 0:04:12You're trying to take the chicken livers and build a dish around it.
0:04:12 > 0:04:17Pretty much. That's what I'm heading towards. Whether I get there or not, we'll see.
0:04:20 > 0:04:23Those chicken livers take about five minutes to cook.
0:04:23 > 0:04:28They should be pink inside. If you overcook them, they go grainy and nasty.
0:04:31 > 0:04:33You are halfway.
0:04:35 > 0:04:39I thought about going to cookery school and just changing career,
0:04:39 > 0:04:43but "am I good enough" is the thing that goes through your mind,
0:04:43 > 0:04:45so I'm here.
0:04:52 > 0:04:59- What are you going to make for us? - I'm going to attempt to make a rhubarb creme brulee, I think.
0:04:59 > 0:05:04- Have you not yet decided? - Maybe I should do something with the brioche.- You're all over the place.
0:05:04 > 0:05:10- What do you do for a job, Zara? - I'm a project manager.- Surely you can handle a MasterChef kitchen.
0:05:10 > 0:05:16- My nerves are a bit more just because I'm normally prepared for everything. - Calm down. I'm sure you'll be fine.
0:05:20 > 0:05:25Zara talked about making a rhubarb creme brulee, but now she's changed her mind.
0:05:25 > 0:05:32She's doing a rhubarb pot topped with meringue. I think Zara could be a good cook if she can calm down.
0:05:36 > 0:05:40Web developer Scott began cooking seriously just five years ago.
0:05:40 > 0:05:43I like to try and come up with lots of different ideas
0:05:43 > 0:05:46and try ingredients that you might not expect in dishes.
0:05:46 > 0:05:48They don't always work.
0:05:50 > 0:05:55- Scott, how are you feeling? - A bit nervous, but I think I've got that under control.
0:05:55 > 0:05:59- What are you making?- Today, I'm making fried chicken livers
0:05:59 > 0:06:04with a reduction of chicken liver and a bit of cream and a black pudding colcannon.
0:06:04 > 0:06:09- What do you want from MasterChef? - I see it as a potential to change my life.
0:06:10 > 0:06:16A good colcannon is a wonderful thing. It's mashed potato with buttery cabbage mixed through it.
0:06:16 > 0:06:18Not from Scott. No, no.
0:06:18 > 0:06:24We're taking potatoes, then mixing them with some cabbage, black pudding and some butter.
0:06:24 > 0:06:26It's brown, it's nasty.
0:06:26 > 0:06:30It's sloppy. It's really awful. I don't want to eat it!
0:06:34 > 0:06:36You've got just 20 minutes left.
0:06:38 > 0:06:43Kitchen designer Claire began cooking her family's evening meals at the age of ten.
0:06:45 > 0:06:48I had to look in the cupboards and figure out what to do
0:06:48 > 0:06:52with what we've got, so I'm hoping I've got a good palate.
0:06:52 > 0:06:55I've been practising for a lot of years.
0:06:58 > 0:07:04- Claire, I've been watching you with real interest. What are you making? - A rhubarb and apple tart
0:07:04 > 0:07:09with a sugar basket sitting over that, but I'm going to just have a second attempt.
0:07:09 > 0:07:11Claire, why a dessert?
0:07:11 > 0:07:16I've really got into baking. I used to do a lot more on the savoury side. I want to show you what I can do.
0:07:16 > 0:07:20If you were good at savouries and now you've mastered puddings,
0:07:20 > 0:07:25- does that make you an all-round fantastic cook?- I'm hoping so.
0:07:27 > 0:07:31Claire is going traditional baking, which I think is brilliant,
0:07:31 > 0:07:37but Claire's sugar work is not working. She's trying to do sugar baskets and they're all collapsing.
0:07:37 > 0:07:40She doesn't really know what she's doing.
0:07:42 > 0:07:45Five minutes. Start getting it on a plate.
0:07:54 > 0:07:57That's it. Time's up. Stop!
0:08:07 > 0:08:10First up is make-up artist Jemma.
0:08:10 > 0:08:14She's made an apple and orange bread and butter pudding
0:08:14 > 0:08:17with orange cream and salted caramel sauce.
0:08:23 > 0:08:27It's all right up to a point, but it's too sharp.
0:08:27 > 0:08:30The Bramley apple is a sharp apple.
0:08:30 > 0:08:33You've also got orange zest in the cream.
0:08:33 > 0:08:37You've also got orange juice in the dessert. You need more sugar.
0:08:37 > 0:08:43What we've actually ended up with is a bit of a mish-mash of ideas.
0:08:43 > 0:08:48Look, at least we now know that you understand a bread and butter pudding.
0:08:48 > 0:08:52You can make an apple puree and you've got a nice, fragrant cream.
0:08:52 > 0:08:54It's not... It hasn't set me alight.
0:08:55 > 0:09:01I just thought "bread and butter pudding" and afterwards I was regretting it.
0:09:01 > 0:09:03And yeah, it didn't go to plan.
0:09:07 > 0:09:11Kitchen designer Claire has created a rhubarb and apple tart,
0:09:11 > 0:09:17topped with sugar work, served with a rhubarb compote and double cream.
0:09:22 > 0:09:25Ta-da! Great tart.
0:09:25 > 0:09:29That is sweet and it's sharp and the pastry is crispy.
0:09:29 > 0:09:33That's lovely. That'll do for me, Claire.
0:09:33 > 0:09:36- The pastry is beautifully made. - Thank you.
0:09:36 > 0:09:42It's lovely and buttery, sweet and still a bit salty. It's beautifully thin and really well done.
0:09:42 > 0:09:45I'm happy with what I've done, but I definitely need to get better.
0:09:48 > 0:09:55Toby's savoury dish is pan-fried chicken livers with crispy sage, cabbage and black pudding.
0:10:02 > 0:10:05Your livers are cooked beautifully.
0:10:05 > 0:10:10I like the liver with the black pudding and the sage and that wonderful seasoning on it.
0:10:10 > 0:10:12Your cabbage is really greasy.
0:10:12 > 0:10:16But it doesn't mean you don't cook, that's for sure.
0:10:17 > 0:10:22You have a good touch, but what IS that dish?
0:10:22 > 0:10:28This is the work of a man who started a project without any idea of how it was going to finish.
0:10:28 > 0:10:32In the next round, I've got to show more skill. I need to up my game.
0:10:34 > 0:10:38Project manager Zara's dessert is a rhubarb meringue pot
0:10:38 > 0:10:41with a brioche pudding and an orange caramel sauce.
0:10:52 > 0:10:57Your sharp rhubarb with that wonderful meringue on top cooked perfectly is a very good thing.
0:10:57 > 0:11:02Thankfully, you've got a sweet brioche pudding which gives you some sweetness.
0:11:02 > 0:11:07The orange caramel sauce I don't get on with, but there are some really good things there.
0:11:07 > 0:11:10That rhubarb with that meringue is delightful.
0:11:10 > 0:11:13Delightful.
0:11:13 > 0:11:17You've got the sweetness and sharpness balance absolutely right.
0:11:17 > 0:11:23I'm a bit nervous of the way you cook, but you've got a great palate for pudding.
0:11:23 > 0:11:27I'm just amazed. That's amazing. I'm sorry. I'm...
0:11:27 > 0:11:30- That's OK.- Thank you.
0:11:31 > 0:11:35Web developer Scott's creation is pan-fried chicken livers
0:11:35 > 0:11:39with a black pudding colcannon and a pepper cream sauce.
0:11:41 > 0:11:46- Scott, I'm scared of it.- You're scared?- It had better taste good!
0:11:55 > 0:11:59It's fair to say my ears are ringing and I have sweat on my brow.
0:11:59 > 0:12:02Cream sauce with liver? Uh-uh.
0:12:02 > 0:12:06Really not a good idea. I found it difficult to swallow that.
0:12:06 > 0:12:10- I think you must have had better days in the kitchen.- I'd say so.
0:12:10 > 0:12:14No-one's going home. You've got one round to redeem yourself.
0:12:15 > 0:12:21I'm feeling like I've got work to do. I won't let it get me down. I'll just go in there and try even harder.
0:12:27 > 0:12:30Thank you very much indeed. Off you go.
0:12:37 > 0:12:43Today was always going to be tough. With that set of ingredients there wasn't anything really obvious.
0:12:43 > 0:12:49- Jemma has still got a point to prove for me.- Doing a bread and butter pudding is a really difficult thing.
0:12:49 > 0:12:53- It wasn't quite right. - She needs to have a good round now.
0:12:53 > 0:12:55I really, really like Claire.
0:12:55 > 0:12:59Anyone who has a go at pastry this early in the competition, I think, "Good."
0:12:59 > 0:13:02Toby, I think actually might be a decent cook
0:13:02 > 0:13:07because his seasoning was good, but he just had brain freeze.
0:13:07 > 0:13:10I like Zara,
0:13:10 > 0:13:14but, John, she's a little skitty.
0:13:14 > 0:13:18I like Zara's creativity. She can cook. She's got really nice ideas.
0:13:18 > 0:13:23It's been a very long time since I've been so scared of a dish as I was with Scott's.
0:13:23 > 0:13:27I thought a reindeer had been sick on the plate. I really did.
0:13:27 > 0:13:32He's got to have a very good round or he's destined for the door, John.
0:13:35 > 0:13:39This is the palate test and one of the most important tests we do.
0:13:39 > 0:13:43We need to know if our contestants have a decent palate.
0:13:43 > 0:13:49We give them a dish. They'll write down the ingredients they think are in it, then they'll cook the dish.
0:13:49 > 0:13:55I'm making a glass noodle salad with chicken and crab, served with roast rice.
0:13:55 > 0:14:00- I've never had roast rice.- You have. I've cooked you roast rice. - I love roast rice.
0:14:01 > 0:14:03Our first job is my roast rice.
0:14:05 > 0:14:07Then some boiling water over the top of it.
0:14:07 > 0:14:11Next we soak the glass noodles in some warm water.
0:14:11 > 0:14:14- They don't need cooking? You just soak them?- Yeah.
0:14:14 > 0:14:18Now you've got to leave them and let them sit in that water.
0:14:18 > 0:14:24And now the chicken that goes into the salad. A good amount of chilli powder in with the chicken.
0:14:24 > 0:14:28Then you drop the chicken into the boiling water.
0:14:28 > 0:14:32If somebody got this absolutely right, I'd be really happy.
0:14:32 > 0:14:34Then strain that off.
0:14:34 > 0:14:40Now the rice is soaked, flatten it out on a tray, then it goes in the oven and it'll go crunchy and brown.
0:14:42 > 0:14:45I wonder if any of them will ever have roasted rice?
0:14:45 > 0:14:47We'll find out.
0:14:47 > 0:14:53So the dressing now is for me the really important part. Garlic and shallots first.
0:14:53 > 0:14:55And you pound it.
0:14:56 > 0:15:01Take the coriander stalk, the chillies go in...and the palm sugar.
0:15:06 > 0:15:09Now the addition of fresh lime
0:15:09 > 0:15:12and fish sauce.
0:15:12 > 0:15:18It's got to be very difficult to get that balance right, John. Such big flavours.
0:15:18 > 0:15:20- So there's the dressing. - I like that.
0:15:20 > 0:15:22Now we start to assemble our salad.
0:15:22 > 0:15:25Some shallots...
0:15:25 > 0:15:27as well
0:15:27 > 0:15:29and now we need a bit more chilli.
0:15:29 > 0:15:33It's got to be fiery, the chicken,
0:15:33 > 0:15:35and now some fresh crab meat.
0:15:35 > 0:15:40- I'm hoping they can taste crab. - Then I add coriander, our mint and our Thai basil.
0:15:40 > 0:15:44So the rice needs to come out. Quite nutty and quite brown.
0:15:45 > 0:15:49Then you just pound it and crack it open. So that's that.
0:15:49 > 0:15:55Now to the soaked glass noodles I'm going to add the dressing. Oh, I love this salad.
0:16:04 > 0:16:07Oh, baby, that's lovely!
0:16:08 > 0:16:12So there you have it - glass noodle salad with crab and chicken.
0:16:14 > 0:16:18I can't wait to see what they make of this. Let's get 'em in.
0:16:31 > 0:16:34I'm giving you one of my favourite dishes to taste.
0:16:34 > 0:16:38And what we'd like you to do now
0:16:38 > 0:16:41is write down what is in it.
0:16:44 > 0:16:46Go ahead and taste.
0:16:58 > 0:17:04After the last round, this one is instilling a little bit more confidence in myself.
0:17:09 > 0:17:14I love Thai food, so hopefully this will play to my advantage, but who knows?
0:17:17 > 0:17:22It has quite an unusual consistency here which has thrown me off a bit.
0:17:26 > 0:17:32Under the cloth on your bench are all the ingredients that go into the making of that dish
0:17:32 > 0:17:36and some ingredients that don't.
0:17:39 > 0:17:42We're going to give you 45 minutes
0:17:42 > 0:17:46to re-create that dish to the best of your ability.
0:17:47 > 0:17:50Off you go.
0:17:55 > 0:17:58The ingredients have been separated into groups -
0:17:58 > 0:18:01those to make the Thai paste,
0:18:01 > 0:18:05garnish, a choice of noodles
0:18:05 > 0:18:10and a selection of proteins, only one of which is right.
0:18:12 > 0:18:16But with no recipe, they'll have to rely on their palate and skill.
0:18:17 > 0:18:23There were a couple of things I could kick myself over that I missed when we were doing the taste testing,
0:18:23 > 0:18:28but pretty much I think I got about 90% of it, so I'm happy with that.
0:18:30 > 0:18:36Two people, Toby and Jemma, said there's chicken in that salad. How are they going to cook it though?
0:18:38 > 0:18:45I know pretty much what went in the dish, so I'm just hoping I've got the paste right mainly.
0:18:46 > 0:18:53Jemma, how she's tasting lemongrass and ginger, I'm not quite sure. The spiciness is from the chillies.
0:18:53 > 0:19:00I missed a couple, I think, but I got a fair few, I think. I'm semi-confident, yeah.
0:19:03 > 0:19:06I couldn't tell it was chicken. I could taste the crab.
0:19:06 > 0:19:10I thought, "This is not the right consistency for crab.
0:19:10 > 0:19:14"There's something else." It was chicken. I feel really stupid now.
0:19:14 > 0:19:18Scott has even identified there's toasted rice on top of that dish.
0:19:18 > 0:19:22It seems to me he may have made something like this before.
0:19:24 > 0:19:29I'm hoping to re-create the dish, my version of it. Hopefully, it will be as good.
0:19:34 > 0:19:37- How are you finding this? - I'm finding this not too bad.
0:19:37 > 0:19:42I cook with Asian flavours a fair amount, so I'm reasonably happy.
0:19:42 > 0:19:45- Good. Well, I have high hopes then. - Cheers.
0:19:49 > 0:19:56I tell you what, Scott has gone from having a disastrous first round to a pretty good...this round.
0:20:00 > 0:20:06Claire's frying off chicken with her paste, then I'm not sure if she's going to put crab in it.
0:20:11 > 0:20:14The only thing I cooked was chicken and I just boiled it.
0:20:14 > 0:20:20Everybody's got frying going on all over the place. We've got people making stir-fries.
0:20:24 > 0:20:28Jemma shot herself in the foot as she said she loved Thai food.
0:20:28 > 0:20:33I don't know how much she loves cooking it. She's put lots of oyster sauce in with the other ingredients.
0:20:33 > 0:20:37It'll be sticky and nasty and a blacky-brown colour.
0:20:42 > 0:20:45You've got just 12 minutes.
0:20:49 > 0:20:53The only person who's got enough dressing right now is Zara.
0:20:53 > 0:20:58But she doesn't seem to be able to make a paste out of those ingredients.
0:20:58 > 0:21:02She's got bashed ingredients, but she hasn't got a paste.
0:21:05 > 0:21:08Last five minutes.
0:21:09 > 0:21:12We're not going to get a salad, are we?
0:21:12 > 0:21:16They might be decent fried noodles, but they ain't going to be that.
0:21:16 > 0:21:22- No, that's cos you've eaten all that.- Yeah, and I've eaten all of that as well.
0:21:32 > 0:21:34That's it. Your time's up.
0:21:34 > 0:21:36Stop.
0:21:55 > 0:22:00The dish I made for you was a crab and chicken glass noodle salad.
0:22:00 > 0:22:05It's got to be mellow, but still spicy enough to make your heart thump.
0:22:05 > 0:22:09Zara, let's start with you.
0:22:09 > 0:22:15You had all that lovely dressing left in your mortar and pestle and we've got these noodles, look.
0:22:15 > 0:22:19- They've got nothing on them at all. - I got too stressed out, yeah.
0:22:27 > 0:22:30It's so badly put together, it shouldn't work at all,
0:22:30 > 0:22:34but you've got wonderful, intense flavour in that dressing.
0:22:34 > 0:22:40You've got fiery heat from chilli, sourness from lime, saltiness from the fish sauce. It's not bad.
0:22:40 > 0:22:45You have sweetness and flavour on your crab and your chicken,
0:22:45 > 0:22:50but your noodles aren't coated in anything, so what you pick up there is lime and chilli.
0:22:50 > 0:22:52It's in no way unpleasant.
0:22:52 > 0:22:56I'm gutted I made all this dressing and I didn't put enough on,
0:22:56 > 0:23:00but I think I've proved that I've got a reasonable palate, yes.
0:23:00 > 0:23:04Jemma, let's give yours a go, shall we?
0:23:06 > 0:23:11I don't like everything thrown on top like that. That's a big mistake.
0:23:15 > 0:23:20Because there's no dressing on the noodles, they've gone very dry and as soon as you pick them up,
0:23:20 > 0:23:24all your other bits all just drop out.
0:23:24 > 0:23:28At least you've got some roast rice on top.
0:23:28 > 0:23:33- The noodles taste really salty. What have you put in there? Fish sauce?- Yeah.
0:23:33 > 0:23:35Loads and loads of fish sauce.
0:23:35 > 0:23:39Yeah, that's nothing like the dish you tasted.
0:23:39 > 0:23:41I just messed up again with things.
0:23:41 > 0:23:44The nerves just get to me so much.
0:23:44 > 0:23:47Yeah, it wasn't great, I don't think.
0:23:47 > 0:23:49Scott...
0:23:52 > 0:23:56That's the closest-looking one to John's in the room.
0:24:02 > 0:24:08The dressing needs more substance. It needs the sharp sweetness of those shallots and the garlic.
0:24:08 > 0:24:13It also needs sweetness as well as the spice because at the moment it's fishy.
0:24:13 > 0:24:17Your preparation processes were really, really good,
0:24:17 > 0:24:20but the finished article does not live up to the billing.
0:24:20 > 0:24:23I think I've got a lot more to prove and show.
0:24:23 > 0:24:28It wasn't a great reflection on what I can do.
0:24:28 > 0:24:30Toby, shall we have a look at yours?
0:24:35 > 0:24:38Mate, I don't know what you did, but it looks all right.
0:24:38 > 0:24:41Well, you've got to taste it yet.
0:24:48 > 0:24:54I can get coriander, I can get Thai basil, I can get chilli, I can get a little bit of citrus.
0:24:54 > 0:24:58You have all the right flavours there. They're just too subtle.
0:24:58 > 0:25:00Too many noodles,
0:25:00 > 0:25:06because you've got the right quantity of dressing and chicken and herbs.
0:25:06 > 0:25:13You've just got too many noodles. It's really well-balanced though. Well done.
0:25:13 > 0:25:19The second test was definitely better than the first. There were still some errors, but I hope I've done enough.
0:25:19 > 0:25:21Right, Claire...
0:25:28 > 0:25:31Claire, what you've almost made here is a Pad Thai -
0:25:31 > 0:25:38stir-fried rice noodles with sharp from lime juice, a little bit of chilli heat, quite sweet.
0:25:38 > 0:25:42It's not my Thai salad, but it's not bad.
0:25:42 > 0:25:48- You've got flavour in there. It may be the most flavoursome dish on the bench.- Thank you.
0:25:48 > 0:25:51In a Pad Thai competition you would have won.
0:25:51 > 0:25:58It's thrown me out of my comfort zone already. I wish I'd put all that flavour into a salad, not a stir-fry.
0:25:59 > 0:26:03It's been a tough day, a really tough day.
0:26:03 > 0:26:08For us too, trust me. I tell you, some of that food, oh, my goodness!
0:26:08 > 0:26:14We can only take three of you through to the next round and two of you will be leaving the competition.
0:26:14 > 0:26:17Thanks very much. Off you go.
0:26:26 > 0:26:32You're going to have to sharpen your ideas up, son, because nobody liked this dish very much!
0:26:32 > 0:26:34Can I tell you who I like?
0:26:34 > 0:26:40- Don't tell me. Claire? - Claire has managed to get flavour and technique into both rounds.
0:26:40 > 0:26:45Claire's is the most flavoursome plate in this palate test.
0:26:45 > 0:26:49They're the wrong flavours, but it's good, it's well-balanced.
0:26:51 > 0:26:54Scott got off to a terrible start.
0:26:54 > 0:26:59His invention test was awful, but he got closest to your processes
0:26:59 > 0:27:01with his noodles.
0:27:01 > 0:27:05But the flavours are completely wrong. It's dull and tastes of fish.
0:27:05 > 0:27:10It's a shame. I thought he was going to redeem himself and he just hasn't.
0:27:10 > 0:27:12There's a question mark over Toby.
0:27:12 > 0:27:18The one thing we knew from tasting his food was he knows flavours and how to build flavours
0:27:18 > 0:27:22and he's actually confirmed that with this noodle dish.
0:27:22 > 0:27:28I'm hopeful that I've possibly done enough and I'm scared that I probably haven't.
0:27:28 > 0:27:34Jemma had a really good plan for the invention test and she almost got it right.
0:27:34 > 0:27:38Jemma probably had the worst noodle dish in the room.
0:27:38 > 0:27:42If you cook lots of Thai food, you make it hot, you make it tasty,
0:27:42 > 0:27:45and unfortunately for Jemma, her noodles are none of those.
0:27:45 > 0:27:52I'm nervous to hear what they're going to say because I don't think it's going to be good, but who knows?
0:27:56 > 0:28:01I think Zara had a very imaginative and flavour-filled invention test.
0:28:01 > 0:28:04This round, not that wonderful.
0:28:04 > 0:28:08But in a test where nobody covered themselves in noodle glory,
0:28:08 > 0:28:11you can't say that Zara was a failure.
0:28:11 > 0:28:18It'd be amazing if I stayed in the competition. I'd then think, "What have they got in store for me next?"
0:28:18 > 0:28:21We've made our decision. We know who's going home.
0:28:35 > 0:28:38We only have three places. Two of you are leaving us.
0:28:46 > 0:28:50The first person to leave us is Scott. Thanks very much, Scott.
0:28:56 > 0:29:00The second person to leave us is...
0:29:06 > 0:29:10..is Jemma. Thanks very much, Jemma.
0:29:14 > 0:29:18I didn't perform to my best at all. I mean, I know I can cook really well.
0:29:19 > 0:29:23I still love food despite what Gregg and John think!
0:29:23 > 0:29:27I do feel it was the mistakes made in the first round that sank me.
0:29:27 > 0:29:33But that's the breaks. You make a mistake and somebody's better than you.
0:29:33 > 0:29:37The next time you cook, it's going to be really important
0:29:37 > 0:29:41because we are sending you three to a professional kitchen.
0:29:41 > 0:29:43Oh, my God!
0:29:53 > 0:29:56Definitely a lot of nerves.
0:29:56 > 0:30:00Yes, it could be... it could be an interesting day.
0:30:05 > 0:30:09Toby, Zara and Claire have been sent to The Mango Tree...
0:30:11 > 0:30:15..a large, pan-Asian restaurant in London's Belgravia.
0:30:17 > 0:30:20They'll be working under chef Babu Nair.
0:30:20 > 0:30:25We are really busy for lunch. We have more than 120 customers booked,
0:30:25 > 0:30:30so you guys have to be focused while you're doing your job. Best of luck. Guys, this way.
0:30:37 > 0:30:43They have just two hours to learn and prep their dishes before service will begin.
0:30:46 > 0:30:52Toby will be in charge of the beef and ginger stir-fry in a soy and oyster sauce gravy.
0:30:54 > 0:30:59- This is the hottest part of the kitchen. You have to be really careful, OK?- Mm-hm.
0:30:59 > 0:31:02Take some garlic and ginger.
0:31:02 > 0:31:06Add your beef. You are cooking the beef medium.
0:31:06 > 0:31:08Then you can add your peppers.
0:31:09 > 0:31:12This is the time to add the sauce, OK?
0:31:12 > 0:31:16This is a combination of oyster sauce, soy sauce, sugar, pepper.
0:31:16 > 0:31:20You've got to make sure your stir-fry is very hot all the time.
0:31:20 > 0:31:25If it's not hot and you try to cook something, it will stick and burn. Now you plate it up.
0:31:25 > 0:31:29Make sure the vegetables go down and the beef goes on top.
0:31:29 > 0:31:33You have to show the customer you are serving the beef.
0:31:33 > 0:31:38- Make sure you do it properly. I don't need complaints. - Yeah, I know.
0:31:40 > 0:31:45These are really hot, fiery flames and nothing that I've ever seen before,
0:31:45 > 0:31:50so controlling that temperature will be a nightmare. It'll take some getting used to.
0:31:54 > 0:32:00Project manager Zara is in charge of the Thai spiced lamb cutlets, served on salad leaves
0:32:00 > 0:32:03with a tamarind and oyster mushroom sauce.
0:32:05 > 0:32:08So, Zara, we have three pieces per portion,
0:32:08 > 0:32:11so you have to put it on the grill...
0:32:13 > 0:32:17Just turn it sideways, so you have good criss-cross marks on it.
0:32:18 > 0:32:23If it is rare, just bang on the plate with the presentation and it goes.
0:32:25 > 0:32:28So we have to do it medium. Put it in there.
0:32:28 > 0:32:33Or the oven. It's up to you, how busy is the service, how fast you can do it.
0:32:33 > 0:32:37Medium, three, three and a half, well done, five minutes.
0:32:37 > 0:32:42While that's getting finished, do your sauce. You have to add some oyster mushrooms.
0:32:42 > 0:32:46Just grab some of the green salad. Take your lamb rack.
0:32:46 > 0:32:52You have to make sure the bones are upright and criss-crossing each other, so they don't fall down.
0:32:52 > 0:32:55So take some of the mushrooms, put them on top,
0:32:55 > 0:32:57a bit of sauce just over it.
0:32:58 > 0:33:00That's your lamb rack.
0:33:00 > 0:33:02OK.
0:33:02 > 0:33:08Make sure the lamb is cooked properly. Check the ticket. Is it rare, medium or not?
0:33:08 > 0:33:12It looks really nice. It looks really tasty.
0:33:13 > 0:33:20I've got to do rare, medium-rare, medium, well done on a professional grill
0:33:20 > 0:33:22and a professional oven.
0:33:22 > 0:33:27Not knowing them and the heat and the temperatures and under the time pressure,
0:33:27 > 0:33:29I don't know how it will turn out.
0:33:34 > 0:33:39Kitchen designer Claire will be cooking the duck Thai red curry,
0:33:39 > 0:33:44served in a pineapple and garnished with chilli, Thai basil and coconut milk.
0:33:44 > 0:33:48So take two spoons of the red curry.
0:33:49 > 0:33:53Add some of the duck to the dish. All the fruit, add to the curry.
0:33:55 > 0:34:00You have to make sure the pineapple is hot. You can put it in the oven or on the grill.
0:34:00 > 0:34:06But on the grill, you have to make sure that it does not get burnt. It's sweet, so it can caramelise.
0:34:06 > 0:34:10- It's up to you how you do it, how fast you are.- OK.
0:34:10 > 0:34:13This is the plate where you will present the dish.
0:34:13 > 0:34:16Put the pineapple on the top. Make sure it's hot.
0:34:17 > 0:34:20Just put the duck inside.
0:34:20 > 0:34:24There should be a good amount of sauce inside.
0:34:24 > 0:34:28Add some sweet basil, some chillies for garnish.
0:34:28 > 0:34:31You can add more chillies if the customer needs more spice.
0:34:31 > 0:34:35Close the pineapple lid and it's all ready for service.
0:34:40 > 0:34:44I am up for it. I'm ready to go. I'll tell you how I feel later.
0:34:51 > 0:34:57- The service is going to start, so be prepared. Are you ready in your sections? Say "yes"!- Yes!
0:34:57 > 0:35:02Make sure everything is to the standard. I don't want my standards to fall down.
0:35:02 > 0:35:05Thank you very much. Back to work.
0:35:05 > 0:35:08The rack of lamb.
0:35:08 > 0:35:12Zara, I need two lamb rack medium. Away, please, now!
0:35:12 > 0:35:16Zara's first order is in and she must make sure her lamb is cooked medium,
0:35:16 > 0:35:20exactly to the diner's specification.
0:35:20 > 0:35:25Zara, you have to keep an eye on your racks here. It's getting burnt.
0:35:32 > 0:35:34Medium lamb.
0:35:34 > 0:35:37The oyster mushrooms are not cooked. It's not cooked.
0:35:37 > 0:35:41You have to take the mushrooms and cook the sauce. For example...
0:35:41 > 0:35:45- That's what I was doing.- Why is it not cooked then?- I don't know.
0:35:45 > 0:35:49You can't say, "I don't know." Let it boil.
0:35:49 > 0:35:50OK.
0:35:50 > 0:35:53Are they done?
0:35:55 > 0:35:57Let it go.
0:35:57 > 0:36:00- Yes, please!- Sorry.
0:36:06 > 0:36:12- Toby, you have table 19. You have two beef ginger medium, yeah?- Yeah, yeah.
0:36:15 > 0:36:19Toby, the pan is too hot. Make sure it doesn't burn. Be careful.
0:36:19 > 0:36:22- I don't want the dish getting burnt.- Yeah.
0:36:28 > 0:36:31Catch your wok spoon like this.
0:36:31 > 0:36:33Don't catch it like this.
0:36:34 > 0:36:36Right. OK.
0:36:36 > 0:36:38OK, good. That's better.
0:36:38 > 0:36:41- That's better.- OK?
0:36:41 > 0:36:46Using the wok is a new technique. I'm learning new stuff. Hot and heavy!
0:36:46 > 0:36:50- How is it going, Toby? - I'm just plating up now, chef!
0:36:52 > 0:36:54Chef, medium.
0:36:56 > 0:36:58Toby, it's good.
0:36:58 > 0:37:03- Thank you. - You need a little bit more sauce. - A bit more sauce?- A bit more sauce.
0:37:03 > 0:37:07- But it's cooked to medium, perfect. - Yes, chef.
0:37:07 > 0:37:11- I need it to improve next time, yeah?- Thank you. Yes, chef.
0:37:11 > 0:37:13OK, OK. It's very busy.
0:37:13 > 0:37:18It's really hot, intensely hot. I can hardly breathe at times. But it's good.
0:37:18 > 0:37:21One green curry chicken, one red curry duck!
0:37:21 > 0:37:26- How long, Claire? - Four minutes, chef.- Make sure your pineapple are hot, yeah?- Sure.
0:37:31 > 0:37:35At the moment the pressure is definitely on.
0:37:38 > 0:37:41I've burnt that one. I forgot about that one.
0:37:41 > 0:37:44- Use another one. - Sorry about that, chef.
0:37:44 > 0:37:49You can put it in an oven. If you put it here, you should have one eye here all the time.
0:37:49 > 0:37:52- Can I use the oven now? - Yes, you can use it.
0:37:52 > 0:37:54Excuse me.
0:37:55 > 0:38:01I forgot about the pineapple. I'll put it in the oven this time, so I don't char it on the bottom.
0:38:03 > 0:38:08- How long for the red curry duck? - Just plating up, chef. One minute.
0:38:09 > 0:38:14- Put some chives. Make it look nice. Yeah.- I've got that, yeah.
0:38:15 > 0:38:17Yeah, let's go.
0:38:17 > 0:38:23It's definitely harder than I thought it would be. A little stressed, I must admit.
0:38:24 > 0:38:28This restaurant serves more than 100 covers at lunchtime
0:38:28 > 0:38:32and Zara must keep up with the demand for her lamb dish.
0:38:32 > 0:38:38- One lamb rack medium, one lamb rack well done.- One minute for medium, three minutes for well done.
0:38:38 > 0:38:40Lamb rack away!
0:38:40 > 0:38:45- Well done?- Well done. Three minutes? - Two minutes. Put it on the grill.
0:38:48 > 0:38:52I'll show you. Put it on the grill, make it faster.
0:38:52 > 0:38:54Start plating your thing, yeah?
0:38:54 > 0:38:57Yeah, the plate's done.
0:38:59 > 0:39:01Your lamb rack is burning.
0:39:02 > 0:39:05Yes, I think so. It's almost ready.
0:39:06 > 0:39:09- Oh, what have you done? - Sorry, sorry.
0:39:09 > 0:39:14- You've put it in the coconut milk. - Sorry.- Get a new piece. Come on.
0:39:14 > 0:39:20- Zara, you have to concentrate. Come on. Now the whole table has to wait a long time.- I know. Sorry.
0:39:20 > 0:39:26Take one of the medium-rare. Make it well done fast. Use the smallest first. Put it here.
0:39:26 > 0:39:28Yeah, that one.
0:39:29 > 0:39:33The lamb rack fell in the coconut milk. I can't use that.
0:39:33 > 0:39:38Lamb rack well done, I want it right now. It will take three minutes.
0:39:38 > 0:39:40Plate it out fast.
0:39:40 > 0:39:43- Plate it out?- Yes, plate it out.
0:39:43 > 0:39:46- Another lamb rack is coming. Well done, yeah?- Yeah.
0:39:53 > 0:39:55Well done lamb.
0:39:57 > 0:40:00It's more than halfway through service
0:40:00 > 0:40:04and Toby's been coping well with his stir-fry.
0:40:04 > 0:40:08New order. One beef ginger medium. I need it urgently!
0:40:08 > 0:40:11Thank you, chef.
0:40:15 > 0:40:19It's a tough one to judge because the flame is just so fierce.
0:40:19 > 0:40:25You have to keep it moving. It will catch and burn really quickly, so you've got to keep on top of it.
0:40:25 > 0:40:29- Is your beef ginger coming? - Yeah, plating up right now, chef.
0:40:36 > 0:40:39Beef ginger medium.
0:40:39 > 0:40:42- Toby, it looks good.- Thank you. - Close to perfection.
0:40:42 > 0:40:44Woo-hoo!
0:40:50 > 0:40:56Claire is just completing the last few orders for one of the restaurant's most popular dishes.
0:40:56 > 0:41:01- I've got two red curry duck, then three red curry duck.- Thank you.
0:41:01 > 0:41:03Too much!
0:41:07 > 0:41:09Chef, two pineapple and duck.
0:41:09 > 0:41:11- Excellent job, Claire.- Thanks, chef.
0:41:11 > 0:41:13Slow down.
0:41:21 > 0:41:24- Good job.- Thank you. I'm happy about that, chef.
0:41:30 > 0:41:36- Zara, you have a lamb rack medium. It's the last order. I need it perfect.- Yes, chef.- Please.
0:41:36 > 0:41:40- Don't drop it in the coconut milk. - I'll try not to.
0:41:49 > 0:41:51I hope chef will be happy with it.
0:41:52 > 0:41:54Lamb rack medium.
0:41:56 > 0:41:58Lamb rack.
0:42:01 > 0:42:08- OK, the lamb rack is cooked well, but it should be more hot. The plate is not hot enough.- Right, OK.
0:42:08 > 0:42:10Bugger, bugger.
0:42:11 > 0:42:14OK, guys, good job. The service is over.
0:42:14 > 0:42:20- You have survived and I'm pretty much happy with you guys. You have done a good job.- Thank you.
0:42:21 > 0:42:24Zara, she was a bit nervous.
0:42:26 > 0:42:31There were some ups and downs, but if you give her more time, she might do a good job.
0:42:31 > 0:42:35There was always just one niggly thing that wasn't correct,
0:42:35 > 0:42:38which is really, really disappointing, to be honest.
0:42:41 > 0:42:47Toby, he was doing it for the first time, stir-fry. Stir-fry is not an easy job to do.
0:42:47 > 0:42:51It was hard to handle the wok, but gradually, he did a good job.
0:42:51 > 0:42:57I really enjoyed it. I'm happy with how I performed. There were no major disasters.
0:42:57 > 0:43:01I thought that Claire was good. What I needed, she gave me.
0:43:03 > 0:43:09She had a smile on her face all the time. If she's happy, the food is happy and the customer too.
0:43:09 > 0:43:15Today was an amazing experience, a once-in-a-lifetime chance. I'm really pleased I got the chance to do that.
0:43:41 > 0:43:45Welcome back. Now is your chance to really show off.
0:43:45 > 0:43:47Wow us.
0:43:47 > 0:43:53Make it impossible for us not to put you through to a quarter-final.
0:43:54 > 0:43:57One hour, two courses. Let's cook.
0:44:08 > 0:44:11I'm really excited about cooking my own food.
0:44:11 > 0:44:16I'm a bit worried about plating everything up on time.
0:44:16 > 0:44:21I think I can do it. It is stretching myself, but not to an extent where I just completely fail.
0:44:26 > 0:44:32- What are your two courses, Zara? - Glazed salmon on a bed of pak choi, asparagus and spinach
0:44:32 > 0:44:35and a soba noodle salad,
0:44:35 > 0:44:38and pancakes with salted caramel and chocolate sauce.
0:44:38 > 0:44:42Pancakes with chocolate sauce? It's a bit kids' party, isn't it?
0:44:42 > 0:44:45I'm just cooking things I like.
0:44:45 > 0:44:48- Do you think your food's too easy? - I don't know.
0:44:48 > 0:44:52That's my worry. I have to cook everything to perfection.
0:44:55 > 0:44:59I listened to Zara's menu and I wasn't inspired,
0:44:59 > 0:45:05then I looked to Zara and I realised that neither was she. She's worried it's too safe.
0:45:05 > 0:45:10Pancakes for a quarter-final place? They'd better be very, very good pancakes.
0:45:14 > 0:45:17You've had 20 minutes.
0:45:18 > 0:45:23I'd like to think with my two-course menu that I'm pushing it with the ingredients.
0:45:23 > 0:45:27I'm deciding to go for a little twist on classics,
0:45:27 > 0:45:32so this, hopefully, makes it a little bit different and stand out.
0:45:37 > 0:45:41Claire, you've got a complete bench of spice. What are you doing?
0:45:41 > 0:45:45Scallops on sweet red onions with a hazelnut dukkah.
0:45:45 > 0:45:49- What's a dukkah?- It's a Lebanese mix of spices, so it's hazelnuts,
0:45:49 > 0:45:52sesame seeds, cumin seeds, coriander seeds.
0:45:52 > 0:45:59- What's the next dish?- Moroccan lamb on a sweet potato mash with a Moroccan barbecue sauce.
0:45:59 > 0:46:02- And the butter?- Yeah, I probably don't need that much.
0:46:02 > 0:46:07- Three-quarters of a kilo of butter? - I'm not going to use all of it.
0:46:07 > 0:46:11So it's a very rich, quite opulent, celebratory dish.
0:46:11 > 0:46:16- Is your aim to celebrate entering a quarter-final?- I really hope so.
0:46:20 > 0:46:24It's good to see Claire being very excited about her food
0:46:24 > 0:46:27and it's good to see her bench covered in spices and flavours.
0:46:27 > 0:46:33My concern is that she overpowers those wonderful scallops and overpowers that wonderful lamb.
0:46:34 > 0:46:40But then we've got a sweet barbecue sauce on top of a sweet potato mash.
0:46:40 > 0:46:44I won't know whether to stick my fork in it or a Flake in it!
0:46:45 > 0:46:50In 25 minutes, we want your quarter-final-worthy dishes.
0:46:55 > 0:47:01In terms of cooking my own food, I'm nervous because they haven't been tried and tested to a wide audience.
0:47:01 > 0:47:06I'm not really sure how good they are, but we'll find out when John and Gregg taste them.
0:47:10 > 0:47:15- How exciting is it to be here? - Really exciting. I just want to do well and do myself proud.
0:47:15 > 0:47:21- What are you cooking for us? - Spiced prawns and scallop with parsnip puree, parsnip crisps
0:47:21 > 0:47:23and a courgette salad,
0:47:23 > 0:47:30followed by peppered duck with fondant potato, carrot salad and a blackberry and red wine sauce.
0:47:30 > 0:47:33How much of this now is Toby time?
0:47:33 > 0:47:38Hopefully, if everything comes together, it should be a pretty good Toby party, I think.
0:47:41 > 0:47:45Toby has decided to take us on a trip around the whole world.
0:47:45 > 0:47:51We have spicing coming from India. We have scallops, we have prawns, we have parsnips and courgettes.
0:47:51 > 0:47:53That's just on ONE plate.
0:47:53 > 0:47:58I don't know what we'll get, but I'll tell you what you won't be and that's bored.
0:48:02 > 0:48:04Last five minutes.
0:48:11 > 0:48:14One minute.
0:48:17 > 0:48:22Zara, we're going to call time and it's going to have to be up. Let us taste something, please.
0:48:32 > 0:48:35That's it, guys. Time's up.
0:48:37 > 0:48:41Zara, put something on a plate right now. Right now.
0:48:41 > 0:48:45That's enough. Stop. Stop, stop, stop.
0:48:45 > 0:48:47- All done?- Yeah.
0:48:55 > 0:48:59Zara's main is teriyaki glazed salmon
0:48:59 > 0:49:04with pak choi, spinach and asparagus on a noodle salad.
0:49:09 > 0:49:14There's the crunch of the vegetables, then you've got sweetness of honey.
0:49:14 > 0:49:19You've got chilli in there as well and you've got the taste of sesame.
0:49:19 > 0:49:24The salmon's not cooked enough and it's a real shabby-looking dish.
0:49:24 > 0:49:29Your salmon is not here nor there because there are so many other big flavours,
0:49:29 > 0:49:34especially from that rich asparagus and quite powerful cabbage pak choi.
0:49:34 > 0:49:37It's not really refined. It's all a bit big and bulky.
0:49:37 > 0:49:39Yeah.
0:49:39 > 0:49:46For dessert, Zara has cooked pancakes with chocolate sauce, served with salted caramel.
0:49:54 > 0:49:57You know, a quarter-final, pancakes?
0:49:59 > 0:50:02There's not a lot you can say about it.
0:50:02 > 0:50:08I'd actually eat it, you know, but it's not a fine specimen of culinary art and skill, is it?
0:50:08 > 0:50:14You are not the first person to feel the pressure of MasterChef and to get their timings wrong.
0:50:14 > 0:50:16- All right?- Yeah.
0:50:17 > 0:50:19Thank you.
0:50:19 > 0:50:21I messed things up.
0:50:21 > 0:50:26I'm really annoyed at myself because I don't know what happened, but...
0:50:28 > 0:50:32For a starter, Claire has made scallops on sweet red onions
0:50:32 > 0:50:34with a hazelnut dukkah.
0:50:39 > 0:50:46Your dukkah with the nuttiness of the hazelnuts and all the bits of roasted spice running through it
0:50:46 > 0:50:51is wonderful and vibrant but very, very subtle because your onion is big and bold,
0:50:51 > 0:50:55then the scallop which is beautifully cooked is getting lost a bit.
0:50:55 > 0:51:00You've got a nice touch. The scallop is nicely cooked and I like the spice in that dukkah.
0:51:00 > 0:51:03- I don't like the onions with the scallops.- OK.
0:51:03 > 0:51:11Claire's main is Moroccan style lamb with sweet potato mash and a honey barbecue sauce.
0:51:19 > 0:51:23You've got all these wonderful spices on the crust of the lamb,
0:51:23 > 0:51:28then you've got this massive, sticky, sweet, really bold, rich sauce.
0:51:28 > 0:51:34What is getting slightly lost in there is the taste of the lamb, but I like the way you've cooked.
0:51:34 > 0:51:37- I like the gloss and the shine of it.- OK.
0:51:37 > 0:51:41You've got a good touch because you cooked a rack of lamb really well,
0:51:41 > 0:51:44then you have served it with sauce that is so sweet,
0:51:44 > 0:51:48it wouldn't be out of place on a Christmas pudding.
0:51:48 > 0:51:50That's too sweet for lamb.
0:51:51 > 0:51:59I just wish I hadn't put quite so much sauce on to my lamb. I hope they see enough in me to put me through.
0:52:02 > 0:52:07For a starter, Toby has made spiced prawns with parsnip crisps,
0:52:07 > 0:52:12a chilli scallop on parsnip puree and a courgette salad.
0:52:12 > 0:52:17- It looks like you've put on a plate lots of things that you like, rather than one dish.- Right.
0:52:21 > 0:52:23I tell you what I love.
0:52:23 > 0:52:30That tomato dressing with your prawns with those fried curry leaves are a lovely, lovely thing.
0:52:30 > 0:52:34- The rest of it, frivolous. - Yeah. Yeah.
0:52:34 > 0:52:38Sweet scallop on top of sweet parsnip puree I can manage,
0:52:38 > 0:52:42but then with red chilli as well, they clash on my palate.
0:52:42 > 0:52:47The courgette is bitter, tastes heavily of coriander, and I find that unpleasant.
0:52:49 > 0:52:54For his main, Toby has cooked peppered duck with fondant potato,
0:52:54 > 0:52:58a julienned carrot salad and a red wine and blackberry sauce.
0:53:00 > 0:53:03Ah, that potato's not cooked.
0:53:03 > 0:53:06Whoa, Toby!
0:53:12 > 0:53:16- Toby, I'm really sorry. I've just got a catalogue of issues.- Yeah.
0:53:16 > 0:53:21The red wine sauce hasn't worked. It's sweet, but it's still far too bitter because of the wine.
0:53:21 > 0:53:26The duck's not cooked enough. I reckon I could resuscitate that duck.
0:53:26 > 0:53:28- Probably.- One thing I will say to you
0:53:28 > 0:53:33is you've got a vibrant flavour of the carrots with those onion seeds
0:53:33 > 0:53:39and a wonderful sharp pepperiness from the seasoning on the duck. Even the duck skin is crispy.
0:53:39 > 0:53:43- Toby, I don't know what to say about this main course.- It's a disaster.
0:53:43 > 0:53:47There's no point in sugar-coating it. It is.
0:53:47 > 0:53:50That's it. No use sugar-coating it. It's a disaster!
0:53:50 > 0:53:52It's a mess and I did it, so...
0:53:52 > 0:53:57In terms of how I'm feeling, it's sad tears and happy tears, really.
0:53:57 > 0:54:00I'm disappointed with what I did,
0:54:00 > 0:54:04but I'm kind of happy with the overall competition.
0:54:05 > 0:54:07Next up is a quarter-final.
0:54:07 > 0:54:13We can only take the best people through. Thank you very much. Off you go.
0:54:22 > 0:54:28I think there's been some success in the room, but also I think a number of disasters.
0:54:28 > 0:54:31Claire has proved to me that she's got a good touch.
0:54:31 > 0:54:37She cooked the scallops really well. She then went on to cook a rack of lamb with real skill.
0:54:37 > 0:54:43We now know that she cooks with really big, bold flavours. I think Claire's quite a good cook.
0:54:43 > 0:54:49- You're not worried about how sweet her food is?- No, I'm not because you can see the potential in Claire.
0:54:49 > 0:54:52If we agree, Claire's got a quarter-final place.
0:54:52 > 0:54:56We've got one more to give, but we'll only take the best cooks.
0:54:56 > 0:54:59Zara and Toby, it's up to us whether they stay or they go.
0:54:59 > 0:55:04When Toby cooks, you get something where you think, "That's it, mate."
0:55:04 > 0:55:09You and I, with his starter, both admired the prawns, but he's never consistent.
0:55:09 > 0:55:16The execution of that duck, John - duck undercooked, sauce not made, potato not cooked.
0:55:17 > 0:55:19I'm trying to be kind.
0:55:19 > 0:55:24What do you do when you know that those things are wrong just by looking at it?
0:55:24 > 0:55:27I wish that I could do it all again.
0:55:27 > 0:55:34I know what mistakes I've made, but whether I've done enough at this point, we'll have to wait and see.
0:55:34 > 0:55:38What was Zara thinking? Cooking for a quarter-final and making pancakes?
0:55:38 > 0:55:43Maybe she was trying to play it safe in the hope that somebody else would really mess up.
0:55:43 > 0:55:47Instead, she messed up with the simple things.
0:55:47 > 0:55:53Her salmon noodle dish wasn't a bad concept, but I'd have liked the salmon cooked a little bit more.
0:55:53 > 0:56:00- There were mistakes because she got her timing wrong.- The asparagus and pak choi were really overpowering
0:56:00 > 0:56:02and there wasn't any subtle notes at all.
0:56:02 > 0:56:07My question still remains with Zara - is she good enough to become a quarter-finalist?
0:56:07 > 0:56:13I'd be absolutely gutted if I left, but if I got through, it would be absolutely amazing.
0:56:13 > 0:56:18Someone's got to have really messed up if I've got through.
0:56:20 > 0:56:24Are you willing to take a risk on either Zara or Toby?
0:56:32 > 0:56:36Look, a quarter-final place, it's a tough decision.
0:56:41 > 0:56:48- Claire, we think you're good enough for a quarter-final. You're staying with us.- Thank you.
0:56:48 > 0:56:50So now the decision,
0:56:50 > 0:56:53Toby and Zara...
0:56:58 > 0:57:02I'm sorry, guys, but you're both leaving us. Thanks very much.
0:57:07 > 0:57:11The experience that I'll take with me is a positive one.
0:57:12 > 0:57:17It proved to me that I like working in a professional kitchen environment,
0:57:17 > 0:57:19so that's what I'll be doing now.
0:57:21 > 0:57:23I'm sad that I'm leaving,
0:57:23 > 0:57:26but I've had such an amazing time.
0:57:27 > 0:57:31And I want to take away all the positives from the experience
0:57:31 > 0:57:35and concentrate and focus them into my cooking.
0:57:35 > 0:57:38Well done, Claire. Very, very well done.
0:57:38 > 0:57:42I am proud of myself to have got this far.
0:57:42 > 0:57:45I honestly didn't expect this and it's great.
0:57:49 > 0:57:53Next time, Claire will join heat winners Rukmini and Ollie
0:57:53 > 0:57:56as they fight to stay in the competition.
0:57:56 > 0:57:58This is just...bang!
0:57:59 > 0:58:02Stop shaking.
0:58:04 > 0:58:07Get your pudding spoon out and man up.
0:58:08 > 0:58:11That sort of stuff makes my heart thump.
0:58:41 > 0:58:44Subtitles by Red Bee Media Ltd