0:00:01 > 0:00:02MasterChef is back.
0:00:02 > 0:00:07Hundreds auditioned. Now the best 50 amateur cooks are through.
0:00:07 > 0:00:08Let's cook!
0:00:10 > 0:00:12Get your pudding spoon out and man up.
0:00:12 > 0:00:16You either stand out or you're knocked out.
0:00:16 > 0:00:18Each week, ten new contestants...
0:00:19 > 0:00:22..battling for a place in Friday's quarter-final.
0:00:22 > 0:00:24I don't want to eat it.
0:00:24 > 0:00:26I already feel nervous for them.
0:00:26 > 0:00:27This is just bang!
0:00:27 > 0:00:32Only the strongest will make it to the final challenges.
0:00:32 > 0:00:33We've got to move now!
0:00:33 > 0:00:34Six minutes left!
0:00:36 > 0:00:37Oh!
0:00:37 > 0:00:40Cooking does not get tougher than this!
0:00:48 > 0:00:52MasterChef quarter-final. The day when we hope to find some real talent.
0:00:54 > 0:00:57We are going to get some wonderful food today. It's a celebration.
0:01:00 > 0:01:02Today I really hope I bring it all together
0:01:02 > 0:01:05and make a dish that they love, absolutely love.
0:01:08 > 0:01:11I'm getting so much out of this competition.
0:01:11 > 0:01:13I'm being really stretched in terms of the challenges.
0:01:15 > 0:01:17I really love it.
0:01:18 > 0:01:20I've still got a bit of nerves today.
0:01:20 > 0:01:23I hope they don't get the better of me.
0:01:34 > 0:01:36Welcome to a MasterChef quarter-final.
0:01:36 > 0:01:38It's a great achievement to get this far,
0:01:38 > 0:01:42but I know nobody wants to let go of the competition right now.
0:01:42 > 0:01:47You are cooking today not just for me and John,
0:01:47 > 0:01:51but for three past MasterChef champions.
0:01:53 > 0:01:56Only the best cooks are going to make it through to the next round.
0:01:57 > 0:01:59So, here we go.
0:01:59 > 0:02:01Your two courses. One hour and 15 minutes.
0:02:01 > 0:02:04Ladies and gentlemen, let's cook!
0:02:12 > 0:02:15Solicitor Rukmini's beautifully presented dishes
0:02:15 > 0:02:17have excited the judges.
0:02:19 > 0:02:22It's a delight. It's an absolute triumph.
0:02:23 > 0:02:25What you've done is demonstrated you've got skill.
0:02:30 > 0:02:32This competition has completely taken over my life.
0:02:34 > 0:02:35I've made
0:02:35 > 0:02:39gourmet food for dinner for the last four weeks.
0:02:39 > 0:02:42We're desperate to eat some beans on toast at some point,
0:02:42 > 0:02:44but we can't, cos I've got to practise!
0:02:46 > 0:02:50- What are you cooking for us? - I'll start with a three-way mackerel dish.
0:02:50 > 0:02:55I'm going to smoke it with some ginger, I'm going to serve it in a ceviche with lime and chilli
0:02:55 > 0:03:00and then grill it with a coriander, lime, ginger and chilli dressing.
0:03:00 > 0:03:02And for dessert?
0:03:02 > 0:03:04Dessert is a peach and lavender arlette.
0:03:04 > 0:03:07If I've not got it wrong, it's puff pastry rolled out really finely
0:03:07 > 0:03:09with lots of icing sugar to caramelise it
0:03:09 > 0:03:12and you bake it under something heavy so it stays nice and thin
0:03:12 > 0:03:14but with lots of very fine layers in it.
0:03:14 > 0:03:19You have got some very interesting flavours. Dairy things, lavender with peaches,
0:03:19 > 0:03:21and the mackerel, scotch bonnet chillies,
0:03:21 > 0:03:24smoked, raw and also a piece of grilled mackerel,
0:03:24 > 0:03:28you're dicing, aren't you, here? Dicing with the dangerous.
0:03:28 > 0:03:32Hopefully it will all come together and taste really beautiful.
0:03:32 > 0:03:35How much more pressure is it, cooking for previous champions?
0:03:35 > 0:03:38It's a lot. They got really far in this competition
0:03:38 > 0:03:40so they can expect a really high standard from us.
0:03:40 > 0:03:43- They did get really far - they won it!- Exactly.
0:03:43 > 0:03:45- Yes. Really, really far! - As far as you can go.- Yep!
0:03:45 > 0:03:47You know what? I'm really excited about this.
0:03:47 > 0:03:49Look!
0:03:52 > 0:03:55I just hope she's got one eye on the pan
0:03:55 > 0:03:58and one eye on her watch, cos that is a lot of work.
0:03:58 > 0:04:00That's where the issue's going to be.
0:04:00 > 0:04:03It's either going to be great, or it's going to be completely messed up.
0:04:11 > 0:04:15Kitchen designer Claire impressed with her classic dishes.
0:04:19 > 0:04:21Ta-da!
0:04:21 > 0:04:23Great tart. That'll do for me, Claire.
0:04:23 > 0:04:26I like the way you cooked. I like the gloss and the shine of it.
0:04:31 > 0:04:33Two courses, four plates of each course.
0:04:33 > 0:04:35What are you cooking for us and for them?
0:04:35 > 0:04:38I'm cooking halibut
0:04:38 > 0:04:42served on top of crushed potatoes with a tarragon creamy sauce
0:04:42 > 0:04:44and fennel, braised fennel.
0:04:44 > 0:04:48And for dessert I'm cooking an Amaretto chocolate mousse
0:04:48 > 0:04:50with an almond and orange tuile.
0:04:50 > 0:04:53How much of an achievement is it, to reach the quarter-final?
0:04:53 > 0:04:55A massive achievement for me.
0:04:55 > 0:04:58You're always told by friends and family that they like your cooking,
0:04:58 > 0:05:02but till you do something like this, you don't really know for sure
0:05:02 > 0:05:06whether you are good enough. But yes, massive achievement.
0:05:06 > 0:05:09- Do you want John and I to like it? - Of course I do, yes!
0:05:09 > 0:05:11I'd be over the moon.
0:05:11 > 0:05:14I'll let you into a secret now, between you and me,
0:05:14 > 0:05:16I love the sound of this.
0:05:16 > 0:05:17Thank you.
0:05:18 > 0:05:24Claire's main course, halibut with a really light fish, acidic cream sauce flavoured with tarragon.
0:05:24 > 0:05:26Wonderful.
0:05:28 > 0:05:31Chocolate and Amaretto mousse, she's making, John.
0:05:31 > 0:05:32That is fabulous!
0:05:35 > 0:05:37My dessert is served in a cocktail glass.
0:05:37 > 0:05:41I'm worried about spilling it, knocking it off my plate,
0:05:41 > 0:05:43dropping it and not having any spare. And going to pieces.
0:05:46 > 0:05:49You've had 20 minutes. 20 minutes is gone.
0:05:53 > 0:05:56Graphic designer Ollie has shown an adventurous palate.
0:05:58 > 0:06:00I said there's no way it's going to work.
0:06:00 > 0:06:03I love the oily strength of that mackerel
0:06:03 > 0:06:05and I get the crunch of the fennel.
0:06:05 > 0:06:09The sweet but sharpness of the rhubarb is a lovely match to it.
0:06:09 > 0:06:11I really like it.
0:06:15 > 0:06:17What are your two dishes today, Ollie?
0:06:17 > 0:06:20Roasted coriander and turmeric monkfish,
0:06:20 > 0:06:22a celeriac almond and coconut puree
0:06:22 > 0:06:24with a mussel curry broth
0:06:24 > 0:06:27and then a classic tarte tatin with Chantilly cream.
0:06:27 > 0:06:29Classic tarte tatin using pears?
0:06:29 > 0:06:32Classic tarte tatin using pears, yes.
0:06:32 > 0:06:34How do these things come about? They're purely you.
0:06:34 > 0:06:36Do you sit down with a pen and paper or..?
0:06:36 > 0:06:39Uh, no. No.
0:06:39 > 0:06:42No, you just kind of... You're on a bus or on a train
0:06:42 > 0:06:44and you're thinking monkfish and you think,
0:06:44 > 0:06:47"Wouldn't that be great with colour? Turmeric in there.
0:06:47 > 0:06:51"Then celeriac, and it goes almond and star anise and coconut.
0:06:51 > 0:06:54"Then you've got mussel broth." In your head, it seems to work.
0:06:54 > 0:06:56Ollie, best of luck.
0:06:58 > 0:07:01I love a pear tarte tatin.
0:07:01 > 0:07:04But Ollie's choice of flavours,
0:07:04 > 0:07:07it's a journey of discovery.
0:07:07 > 0:07:09You don't know until you get there.
0:07:11 > 0:07:14I look at John and Gregg's eyes and it's "Aghh, run away!"
0:07:14 > 0:07:17But under pressure, you can't think about it.
0:07:17 > 0:07:20You either take it on or you run away. It's live and die.
0:07:27 > 0:07:32I'm looking for a dish which is well constructed
0:07:32 > 0:07:35and the techniques are simple but done to perfection.
0:07:37 > 0:07:41At this stage, you need to be strong on your basic delivery of flavour.
0:07:41 > 0:07:43That's what I want to see.
0:07:46 > 0:07:48I'll cut the guys a bit of slack.
0:07:48 > 0:07:50It's not that long ago I was here myself.
0:07:51 > 0:07:53I already feel nervous for them!
0:07:58 > 0:08:01Claire, five minutes before your first course goes out.
0:08:03 > 0:08:06I've been cooking fish since I won MasterChef.
0:08:06 > 0:08:08Halibut, I think, is quite forgiving.
0:08:08 > 0:08:10I think the balance of how strong the tarragon is
0:08:10 > 0:08:12is going to be the big one.
0:08:12 > 0:08:14If you overdo the tarragon, it could be tricky.
0:08:14 > 0:08:17But yes, a good platform to do well on.
0:08:27 > 0:08:29Two minutes left, Claire. Will you be on time?
0:08:30 > 0:08:32Yes.
0:08:38 > 0:08:40Stop shaking!
0:08:40 > 0:08:41Looks great, Claire.
0:08:43 > 0:08:44OK.
0:08:44 > 0:08:46OK.
0:08:46 > 0:08:49- That's it. Are we ready?- Ready. - Bang on time.
0:08:49 > 0:08:53- Bang on time. Off you go.- Well done. Get back for your biscuits, OK?
0:08:53 > 0:08:54Yep.
0:09:00 > 0:09:02- Hi.- Hi.
0:09:04 > 0:09:08For her main course, Claire has cooked halibut fillets on crushed potatoes
0:09:08 > 0:09:13with braised fennel and a white wine, tarragon and cream sauce.
0:09:21 > 0:09:24The fish was cooked perfectly.
0:09:24 > 0:09:27The skin was really crispy, the fennel delicious.
0:09:27 > 0:09:29The fish is great. No real issues with that.
0:09:29 > 0:09:32But the sauce is just not there.
0:09:32 > 0:09:33I'm not getting a big punch of flavour.
0:09:33 > 0:09:36If there is tarragon in there, it's very, very mild.
0:09:36 > 0:09:42All the elements are there, but it just hasn't delivered in the way I was expecting.
0:09:48 > 0:09:51The fish is cooked nicely. The potatoes are buttery.
0:09:51 > 0:09:53But that sauce is not flavoursome enough.
0:09:53 > 0:09:56It's not thick enough. It's far too wishy-washy.
0:09:56 > 0:10:00I don't care in a way about the sauce because I think there's promise in this dish.
0:10:00 > 0:10:03That piece of fish in fantastic!
0:10:07 > 0:10:10PETER: Chocolate mousse and a biscuit. What could be easier for a dessert?
0:10:10 > 0:10:13But it isn't. We know it isn't.
0:10:13 > 0:10:17Because to get the mousse light and airy is very difficult.
0:10:17 > 0:10:19Six minutes till your dessert. The mousse is ready.
0:10:19 > 0:10:24- We're talking tuiles, now.- They're coming out in three or four minutes.
0:10:24 > 0:10:26In the nick of time is good enough.
0:10:28 > 0:10:32Tuiles are always slightly tricky. I've had many tuile disasters in my kitchen before!
0:10:45 > 0:10:46Are you happy with them?
0:10:46 > 0:10:49They're not quite the shapes I was hoping for.
0:10:49 > 0:10:52- Will they curve?- They should do.
0:10:59 > 0:11:01You're panicking, Claire, you're panicking.
0:11:01 > 0:11:03I know.
0:11:11 > 0:11:12Got to go now, yeah?
0:11:17 > 0:11:18Her tuiles haven't worked.
0:11:30 > 0:11:33Claire's pudding is an Amaretto chocolate mousse
0:11:33 > 0:11:35with an almond and orange tuile.
0:11:40 > 0:11:42I just feel a bit sorry for my tuile.
0:11:42 > 0:11:45It's a little bit soggy.
0:11:45 > 0:11:47How are your tuiles? Oh, gosh!
0:11:47 > 0:11:50If you're sorry for your tuile, mine might need counselling!
0:11:59 > 0:12:01The chocolate mousse is actually pretty good.
0:12:01 > 0:12:03It's nice and smooth. It's light.
0:12:03 > 0:12:05Melts on the tongue.
0:12:05 > 0:12:08The mousse is delicious. The tuile, unfortunately,
0:12:08 > 0:12:11you shouldn't have bothered putting it on the plate.
0:12:11 > 0:12:13I'll surprise everyone and jump in in defence of the tuile.
0:12:13 > 0:12:16I think it's really nice. I don't mind soggy pastry.
0:12:16 > 0:12:18It's got a lovely orange note to it.
0:12:18 > 0:12:20My tuile's all gone. It was great.
0:12:20 > 0:12:24The mousse is great. I really like this pudding! It's super!
0:12:24 > 0:12:27It's not a tuile. It's a shame, really.
0:12:34 > 0:12:36That's a good mousse, John.
0:12:36 > 0:12:38It's a good mousse. It's not too sweet.
0:12:38 > 0:12:40It's really creamy, it's luxurious.
0:12:40 > 0:12:44I could eat two or three mouthfuls of that
0:12:44 > 0:12:46and there's no way I could eat all that.
0:12:46 > 0:12:49Man up, Torode! Get your pudding spoon out and man up.
0:12:52 > 0:12:56I didn't get my mixture done for my tuiles before I dished up my main course.
0:12:56 > 0:12:59Which I needed to have done.
0:12:59 > 0:13:01So I didn't get long enough for them to cool
0:13:01 > 0:13:03so they fell back out of shape.
0:13:13 > 0:13:14Four minutes, Ollie. Will it be out on time?
0:13:14 > 0:13:16Yeah. I'm good.
0:13:18 > 0:13:19- SHELINA:- I'm intrigued by Ollie's main
0:13:19 > 0:13:23of monkfish with broth and the curry flavours running through it.
0:13:25 > 0:13:27The only thing that worries me
0:13:27 > 0:13:29is the amount of spicing that's going on here.
0:13:29 > 0:13:32It's whether he can get all those things coming in together.
0:13:32 > 0:13:35Come on, son. Get amongst it!
0:13:39 > 0:13:41Steady hand. Steady hand.
0:13:44 > 0:13:46- Ollie, happy with it?- Yeah, I am.
0:13:46 > 0:13:49Just get these mussels out and we're good.
0:13:55 > 0:13:57This looks good, Ollie.
0:14:04 > 0:14:06You got it? He's been a waiter!
0:14:11 > 0:14:13Looks good.
0:14:27 > 0:14:31Ollie's first course is turmeric and coriander monkfish
0:14:31 > 0:14:34served on celeriac and coconut puree
0:14:34 > 0:14:37with mussel broth and coriander leaves.
0:14:38 > 0:14:41It looks terrific. It really says, "Eat me!"
0:14:41 > 0:14:43I want to dive in right now!
0:14:49 > 0:14:51The monkfish is particularly well cooked.
0:14:51 > 0:14:54I'm really impressed with that.
0:14:54 > 0:14:57But monkfish can exude a bit of water.
0:14:57 > 0:14:59The sauce is getting watered down.
0:14:59 > 0:15:01I'm pretty surprised by the spicing, actually.
0:15:01 > 0:15:04Sometimes, people can be quite timid and he's really gone for it
0:15:04 > 0:15:05and I love that.
0:15:05 > 0:15:09Some really powerful flavours that completely compliment the fish.
0:15:09 > 0:15:12The puree itself is a really creative combination,
0:15:12 > 0:15:16but the broth, rather than a sauce, doesn't quite work.
0:15:24 > 0:15:28The flavours are great. I love the turmeric and the lime leaf and the ginger.
0:15:28 > 0:15:33But the monkfish and the sauce, it's all too wet!
0:15:33 > 0:15:37The broth just needs to be thicker and we'd be jumping up and shouting, "Hallelujah!"
0:15:40 > 0:15:43Ollie, just 15 minutes before we expect your tarte tatin.
0:15:43 > 0:15:44Yep.
0:15:44 > 0:15:49Pear tarte tatin with creme Chantille. A classic dessert.
0:15:49 > 0:15:51Nowhere to hide. Let's hope he gets it right.
0:15:51 > 0:15:54The tarte tatin is one of my favourite desserts.
0:16:00 > 0:16:04- Come on, it's like a Christmas present. You don't know what you'll get!- No!
0:16:15 > 0:16:17Let's just stop for a quick photo opportunity!
0:16:33 > 0:16:35Go, go, go. Knock 'em dead, son!
0:16:44 > 0:16:45Thank you.
0:16:51 > 0:16:55For his dessert, Ollie is serving a pear tarte tatin
0:16:55 > 0:16:59with salted caramel and a Chantilly cream.
0:16:59 > 0:17:01- This looks delicious.- Wonderful.
0:17:01 > 0:17:02The smells are incredible!
0:17:02 > 0:17:05- The vanilla coming off is tremendous.- Absolutely beautiful.
0:17:05 > 0:17:07I want to eat it now!
0:17:14 > 0:17:18The pear really comes through, which is terrific. A real pear taste.
0:17:18 > 0:17:20It's perfectly cooked. Wonderful flavour.
0:17:20 > 0:17:22Then this rich caramel sauce
0:17:22 > 0:17:26and lots of lovely vanilla running through it.
0:17:26 > 0:17:31The pastry is nice and crisp and the caramel has the right amount of sweetness.
0:17:31 > 0:17:33It's a very, very nice dessert.
0:17:40 > 0:17:42Pear, soft, giving juice
0:17:42 > 0:17:44into flaky pastry flavoured with cinnamon
0:17:44 > 0:17:48and soothing cream that's got vanilla going through it.
0:17:48 > 0:17:52When I go, I want that to be the last thing I ate!
0:17:52 > 0:17:54That is fabulous.
0:17:54 > 0:17:57It was pretty nerve-wracking and they know what we went through.
0:17:57 > 0:18:00It doesn't matter who you're cooking for,
0:18:00 > 0:18:03as long as you're delivering the best plate you can every meal.
0:18:11 > 0:18:13Oh, Rukmini, what are you doing?
0:18:13 > 0:18:16Three-way mackerel. It's a dangerous one!
0:18:16 > 0:18:18Mackerel is very oily
0:18:18 > 0:18:20so it can take these flavours she's talking about.
0:18:20 > 0:18:23But all together with samphire and potato salad?
0:18:23 > 0:18:25I don't know. It's really frightening me!
0:18:25 > 0:18:27You've got five minutes left, OK?
0:18:27 > 0:18:29Thanks.
0:19:09 > 0:19:12Go, go, go. Well done, you. Get straight back to that dessert.
0:19:17 > 0:19:18Hello.
0:19:21 > 0:19:22Thank you.
0:19:26 > 0:19:30Rukmini has cooked her mackerel three ways.
0:19:30 > 0:19:31Ginger smoked,
0:19:31 > 0:19:34grilled with a coriander and chilli dressing,
0:19:34 > 0:19:40and ceviche, served with samphire, potato salad and chilli sand.
0:19:41 > 0:19:45I'm really impressed by the way it looks. It looks really refined.
0:19:45 > 0:19:50It's the first top restaurant quality plated piece of food we've seen.
0:19:59 > 0:20:02That's a real hit, isn't it?
0:20:02 > 0:20:04That's freshly chopped Scotch bonnet.
0:20:04 > 0:20:07And it's fruity, but it's spicy!
0:20:07 > 0:20:11This grilled bit is very fresh tasting. The coriander coming through is delicious.
0:20:11 > 0:20:15That, to me, would be a great dish by itself.
0:20:15 > 0:20:17Rukmini is blowing my mind, here.
0:20:17 > 0:20:20And I'm not just talking about chilli.
0:20:20 > 0:20:22I'm so excited about this dish.
0:20:22 > 0:20:24I think it's wonderful.
0:20:24 > 0:20:27You've got this smokiness, a quite unusual smokiness.
0:20:27 > 0:20:31You've got this sharp, zinging ceviche.
0:20:31 > 0:20:34I've had mackerel dishes before and they're so samey.
0:20:34 > 0:20:39And this is just, "Bang!" I'm really excited by Rukmini's food. It's fantastic.
0:20:42 > 0:20:44Mmmm!
0:20:48 > 0:20:51That ceviche is so strong with that Scotch bonnet chilli.
0:20:51 > 0:20:55Lovely. And then the grilled mackerel is flavoured with coriander
0:20:55 > 0:20:57and the flesh is so soft.
0:20:57 > 0:20:59That smoky one is real smoky strength
0:20:59 > 0:21:01before the oily fish inside.
0:21:01 > 0:21:05That is stunningly good. Stunningly good!
0:21:05 > 0:21:08The problem is, how does somebody top that?
0:21:15 > 0:21:18Rukmini's dessert. Arlette with poached peaches
0:21:18 > 0:21:20lavender cream, peach and lavender sorbet
0:21:20 > 0:21:22and crystallised lavender.
0:21:22 > 0:21:25I don't know what Arlette is.
0:21:25 > 0:21:28It always worries me when I don't understand what I'm going to be eating!
0:21:36 > 0:21:40Lavender, if used too much, ends up tasting like soap.
0:21:40 > 0:21:42And there's a lot of lavender on here!
0:21:48 > 0:21:50Yeah. Look. Wah!
0:22:05 > 0:22:07It looks fantastic.
0:22:08 > 0:22:09Ready?
0:22:09 > 0:22:10Yes.
0:22:12 > 0:22:13- Go on.- Well done.
0:22:19 > 0:22:20Hello.
0:22:25 > 0:22:26Thank you.
0:22:26 > 0:22:31Rukmini's dessert is an arlette with poached peaches
0:22:31 > 0:22:33and lavender cream,
0:22:33 > 0:22:36peach and lavender sorbet and lavender syrup.
0:22:40 > 0:22:43It's the most lovely presentation, so delicately done.
0:22:43 > 0:22:46I can't wait to eat it. It looks great.
0:22:46 > 0:22:48I was waiting for a real punch of lavender,
0:22:48 > 0:22:51but it's actually very subtle.
0:23:01 > 0:23:04This, to me, is absolutely sensational.
0:23:04 > 0:23:06Everything works so well together.
0:23:06 > 0:23:08We've got so many different textures
0:23:08 > 0:23:10all blending together really beautifully.
0:23:10 > 0:23:13You can really taste the peach.
0:23:13 > 0:23:15It's not overpowered by the lavender.
0:23:15 > 0:23:18It enhances the peachy flavour even more. Somehow.
0:23:18 > 0:23:20This girl's got some mad skills.
0:23:20 > 0:23:24If you're going to follow a strong, mackerel, oily fishy dish,
0:23:24 > 0:23:28with anything, this is the pudding you're going to do it with.
0:23:28 > 0:23:29It's great!
0:23:30 > 0:23:33- That is beautiful.- Yeah, beautiful.
0:23:39 > 0:23:42What is in here is the most extraordinary amount of skill
0:23:42 > 0:23:45from somebody who's done mackerel three ways
0:23:45 > 0:23:48and then built a dessert like that and did it all in one hour 15 minutes!
0:23:48 > 0:23:50I think that's really impressive.
0:23:50 > 0:23:52This is the start of the competition, Gregg.
0:23:52 > 0:23:54That stuff makes my heart thump!
0:23:54 > 0:23:56Rukmini, take a bow.
0:23:56 > 0:23:58- Two wonderful dishes.- Wonderful.
0:24:00 > 0:24:04I'm really nervous now. There's nothing you can do except sit and wait.
0:24:04 > 0:24:07But obviously you really want to go through,
0:24:07 > 0:24:10so sitting and waiting and thinking you might be sent home
0:24:10 > 0:24:12is a little bit nerve-wracking.
0:24:23 > 0:24:26Thoroughly enjoyed today. Really did. Good standards throughout
0:24:26 > 0:24:29and some real competition highlights.
0:24:29 > 0:24:31Let's not beat about the bush.
0:24:31 > 0:24:33Rukmini is an absolute superstar,
0:24:33 > 0:24:35and there's no-one in this room to touch her.
0:24:35 > 0:24:37In fact, she now, as far as I'm concerned,
0:24:37 > 0:24:39is the pace-setter for the competition.
0:24:39 > 0:24:42She is now the benchmark.
0:24:42 > 0:24:46Sensational. If she keeps on producing dishes like that,
0:24:46 > 0:24:48she will be a force to be reckoned with.
0:24:50 > 0:24:54Claire cooked a piece of halibut beautifully. Absolutely beautifully.
0:24:54 > 0:24:57Unfortunately, the sauce was a little wishy-washy.
0:24:57 > 0:24:59The dessert, her tuile didn't work,
0:24:59 > 0:25:01but that was a beautiful mousse.
0:25:01 > 0:25:06Smooth, creamy, light, full of flavour,
0:25:06 > 0:25:07not too sweet.
0:25:07 > 0:25:09Very, very good cooking from Claire,
0:25:09 > 0:25:11but not without the odd little mistake.
0:25:11 > 0:25:14Orange and almond tuiles, great idea,
0:25:14 > 0:25:16but Claire didn't leave herself the time.
0:25:16 > 0:25:19I'm really frustrated about that
0:25:19 > 0:25:21because I think she's a good cook.
0:25:21 > 0:25:23I've cooked that loads better than I just did,
0:25:23 > 0:25:25and I've cooked it a lot of times.
0:25:25 > 0:25:27I'm really annoyed at myself for getting that wrong.
0:25:30 > 0:25:34Ollie's a good cook. We know he is. He throws lots of flavours at a plate.
0:25:34 > 0:25:38Today, by doing that, his fish dish worked.
0:25:38 > 0:25:40The problem was, it was all a bit wet.
0:25:40 > 0:25:43For me, it was almost like eating a seafood chowder.
0:25:43 > 0:25:46Whatever issues Ollie may have had with his main course,
0:25:46 > 0:25:50let me say I found his pudding absolutely divine.
0:25:50 > 0:25:54A pear tarte tatin cooked to absolute perfection
0:25:54 > 0:25:58with a fine balance of sweet, sticky, natural pear juice
0:25:58 > 0:26:01and Chantilly cream!
0:26:01 > 0:26:04John, for me, that's it. That's it.
0:26:04 > 0:26:06An end of a meal doesn't get any better.
0:26:07 > 0:26:09I've no idea what my chances are of going through.
0:26:09 > 0:26:12The other two are brilliant chefs.
0:26:12 > 0:26:14I've seen their menus, and it looks awesome.
0:26:14 > 0:26:16So I'm worried!
0:26:16 > 0:26:19We've got two people in our room who've cooked a piece of fish
0:26:19 > 0:26:21with a puree, with a sauce,
0:26:21 > 0:26:24both having issues with their dishes.
0:26:24 > 0:26:26Who stays, who goes?
0:26:42 > 0:26:45You guys today cooked your socks off.
0:26:45 > 0:26:46Thank you very much.
0:26:47 > 0:26:50One of you, unfortunately, will leave us.
0:26:50 > 0:26:53Two of you will go further in the competition.
0:26:55 > 0:26:57The contestant leaving us...
0:27:03 > 0:27:05..is Claire.
0:27:14 > 0:27:17The experience has been amazing. I'm definitely pleased I've done this.
0:27:17 > 0:27:22It's given me a confidence boost to think I actually can cook now!
0:27:22 > 0:27:24I just wish I could have gone further.
0:27:30 > 0:27:32Oh, my God.
0:27:33 > 0:27:34Wow.
0:27:34 > 0:27:36Wow!
0:27:37 > 0:27:39It's been a huge, huge relief right now.
0:27:39 > 0:27:43I've still got goosebumps. I'm still trembling a little bit.
0:27:43 > 0:27:45Just from the shock of getting through to the next round.
0:27:47 > 0:27:52I know the standard goes up at each stage, so I hope I can match that and better it each time.
0:27:52 > 0:27:55I feel great. I feel really excited
0:27:55 > 0:27:58and just euphoric!
0:27:59 > 0:28:02Ollie and Rukmini will be back for the semi-finals.
0:28:04 > 0:28:08Next week, another ten amateurs compete for their chance
0:28:08 > 0:28:11to become MasterChef champion.
0:28:12 > 0:28:17We've got a nicely sharp, sweet, cinnamon, nutty-flavoured splodge.
0:28:19 > 0:28:24Ahh! It's h... It's got a lot of chilli powder in there!
0:28:51 > 0:28:54Subtitles by Red Bee Media Ltd