0:00:02 > 0:00:04MasterChef is back. Hundreds auditioned,
0:00:04 > 0:00:07now the best 50 amateur cooks are through.
0:00:08 > 0:00:09Let'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 > 0:00:19Each week, ten new contestants
0:00:19 > 0:00:22battling for a place in Friday's quarterfinal.
0:00:22 > 0:00:24I don't want to eat it.
0:00:24 > 0:00:25I already feel nervous for them.
0:00:25 > 0:00:27This is just bang!
0:00:27 > 0:00:31Only the strongest will make it to the final challenges.
0:00:31 > 0:00:33Come on, we've got to move now.
0:00:33 > 0:00:34Six minutes left.
0:00:36 > 0:00:40- Oh!- Cooking does not get tougher than this.
0:00:50 > 0:00:56These five amateurs all think they have what it takes to become MasterChef champion.
0:00:58 > 0:01:04But at the end of today's heat, only the best will become quarterfinalists.
0:01:04 > 0:01:10I'm nervous. I think everyone is nervous when they enter something like this.
0:01:10 > 0:01:13You've got to take a deep breath, keep your feet on the ground
0:01:13 > 0:01:15and just do your best.
0:01:15 > 0:01:19I'm excited and terrified about cooking for John and Gregg.
0:01:19 > 0:01:22I've watched too much MasterChef to not be a bit scared.
0:01:22 > 0:01:26I'm an Aries, they're headstrong and get what they want.
0:01:26 > 0:01:28And I will get what I want.
0:01:43 > 0:01:47We produce in this kitchen the best amateur cooks in the country.
0:01:47 > 0:01:50This is the invention test.
0:01:50 > 0:01:53One dish.
0:01:53 > 0:01:56One hour. Ladies and gentlemen, let's cook.
0:02:06 > 0:02:08Today's ingredients include,
0:02:08 > 0:02:10lamb, spinach,
0:02:10 > 0:02:13lentils, curry leaves,
0:02:13 > 0:02:15mango,
0:02:15 > 0:02:22potatoes, butternut squash, and chilli powder.
0:02:27 > 0:02:31My job is a sales manager. I'm able to problem solve
0:02:31 > 0:02:34and help and pressure isn't an issue.
0:02:34 > 0:02:39I have a good palate. I taste to check everything's seasoned properly.
0:02:39 > 0:02:44I love, eat and breathe food. I cook every day. So, yes,
0:02:44 > 0:02:46I do feel I can win it.
0:02:46 > 0:02:49- What are you cooking?- I'm going to do roasted butternut squash
0:02:49 > 0:02:52with lamb and some spices. I may use some of the chana dal as well.
0:02:52 > 0:02:55Are you used to cooking with spices? Is that your style?
0:02:55 > 0:02:58No, my style is more French, to be honest with you.
0:02:58 > 0:03:03But I've cooked most things here, so I'll give it a good bash.
0:03:03 > 0:03:05I know John likes spices, so...
0:03:05 > 0:03:08Don't worry about John. He's not the most important judge.
0:03:08 > 0:03:10I know. You both are.
0:03:12 > 0:03:16Sophie's got all sorts of wonderful things to flavour those lentils with
0:03:16 > 0:03:20to make that dal really tasty, it's whether she does that.
0:03:20 > 0:03:25Or we could have something that's just lamb and bland lentils with some butternut squash.
0:03:32 > 0:03:34You've had ten minutes already.
0:03:34 > 0:03:37Ten minutes gone.
0:03:37 > 0:03:41My mum was a cookery teacher and so she's my biggest critic.
0:03:41 > 0:03:44She will critique anything I cook, especially when it's
0:03:44 > 0:03:47one of her things I've done slightly differently.
0:03:49 > 0:03:51Toby, you looked a little bit scared.
0:03:51 > 0:03:52LAUGHS
0:03:52 > 0:03:55I was a little bit scared. Still am a little bit scared.
0:03:55 > 0:04:01Cooking is my relaxation. So being in an environment where cooking is getting through to the next round
0:04:01 > 0:04:05- is alien to me.- Do you have pressure in your work?- Yeah.
0:04:05 > 0:04:08- What do you do? - I'm an intensive-care doctor. Anaesthetics.- Are you?
0:04:08 > 0:04:12How's the life support? Is it a decent heartbeat or are we flatlining?
0:04:12 > 0:04:15It's a bit fast at the minute. It will be all right.
0:04:26 > 0:04:30Being a bartender, I like to think I've got a good palate, yeah.
0:04:30 > 0:04:33I enter the cocktail mixology competitions.
0:04:33 > 0:04:38And, hopefully, that'll stand me in good stead for going into the kitchen.
0:04:40 > 0:04:43- What are you going to serve up? - I'm roasting the lamb.
0:04:43 > 0:04:46I've got two sauces on the go, I'll decide which one at the end.
0:04:46 > 0:04:50I've got a mango and chilli one or a stem ginger with capers.
0:04:50 > 0:04:54- Do something sweet to balance the lamb, hopefully.- Very interesting.
0:04:54 > 0:04:57- Are you inventive and creative? - I like to think I am, yeah.
0:05:01 > 0:05:04Leon works in a cocktail bar. A world of experimentation.
0:05:04 > 0:05:08I think, with Leon, it's going to be absolutely brilliant
0:05:08 > 0:05:10or we are going to hate it.
0:05:14 > 0:05:1625 minutes. You're almost halfway.
0:05:22 > 0:05:24People tell me I'm a good cook.
0:05:24 > 0:05:30I think my skills are fairly broad. I can turn my hand to most things.
0:05:30 > 0:05:32I've been cooking for a long time.
0:05:32 > 0:05:34I've had a long time to develop those skills.
0:05:36 > 0:05:38Why MasterChef, Jill?
0:05:38 > 0:05:40I've loved cooking all my life.
0:05:40 > 0:05:42I wanted to have the opportunity to learn.
0:05:42 > 0:05:45I think this is the best way to learn.
0:05:45 > 0:05:48- What do you do?- I stopped working two years ago. I'm retired.
0:05:48 > 0:05:51My youngest daughter's just gone to university,
0:05:51 > 0:05:54so I've got the time to do what I want to do for a change.
0:05:54 > 0:05:58Jill, I don't know why but you fill me full of confidence.
0:05:58 > 0:06:01- Ooh, that's good.- Yeah, don't disappoint.- I'll do my best.
0:06:03 > 0:06:07Jill took a long time to make a decision. I like that approach.
0:06:07 > 0:06:10I wanted her to plan, to get excited about the ingredients.
0:06:10 > 0:06:13I hope she'll make it glorious.
0:06:20 > 0:06:22I love molecular gastronomy.
0:06:22 > 0:06:25I like to experiment and play with things.
0:06:25 > 0:06:30It's a fun element of food and it is toys for the boys.
0:06:31 > 0:06:36There must be a good reason why you've got twice as many pans as any other contestant.
0:06:36 > 0:06:37LAUGHS
0:06:37 > 0:06:39Yeah, I'm a bit of a messy cook, Gregg.
0:06:39 > 0:06:43- Are you?- Yeah. I like to bring as many elements to a dish as possible.
0:06:43 > 0:06:48And, obviously, give a, hopefully, full tasting experience for you and John.
0:06:49 > 0:06:53Paul could be interesting. He seems to be bounding around the place.
0:06:53 > 0:06:57He may be a good cook but right now I'm not quite sure.
0:07:02 > 0:07:04Last five minutes.
0:07:26 > 0:07:27Last 30 seconds.
0:07:43 > 0:07:46That's it. Stop! Your time's up.
0:07:57 > 0:08:01First to face the judges is sales executive Paul.
0:08:01 > 0:08:05He's pan roasted the lamb and served it with wilted spinach,
0:08:05 > 0:08:07sauteed potatoes,
0:08:07 > 0:08:10a squash and chilli puree
0:08:10 > 0:08:12and a lamb veloute.
0:08:20 > 0:08:23What you're showing us, Paul, is you've got some skill.
0:08:23 > 0:08:26You can make a veloute, you can make a good puree,
0:08:26 > 0:08:28and you cook lamb really well.
0:08:28 > 0:08:31For all the ingredients you've got on this plate,
0:08:31 > 0:08:35there's not a huge amount of flavour or definition or texture.
0:08:35 > 0:08:38There's a puree and a veloute,
0:08:38 > 0:08:44both of which should be in some sort of quantity. But they're not.
0:08:44 > 0:08:47I like your sauces. I like the sweetness of the squash.
0:08:47 > 0:08:50I like the thick stickiness you've got of that veloute.
0:08:50 > 0:08:53I really like them. But that is far too dry.
0:08:53 > 0:08:57It could have gone better.
0:08:57 > 0:09:02But there are definite margins for improvement.
0:09:02 > 0:09:07Sales manager Sophie has also roasted the lamb
0:09:07 > 0:09:12and served it on wilted spinach with spicy lentils and a spicy jus.
0:09:25 > 0:09:30Hah! It's... It's... Hah! Got a lot of chilli powder in there, Sophie.
0:09:30 > 0:09:33The chilli powder in your lentils
0:09:33 > 0:09:37is literally stripping the back of my throat. It's so hot.
0:09:37 > 0:09:40It's on the front of my lips, the back of my throat.
0:09:40 > 0:09:43As for the rest of my mouth, I can't taste much. It seems to have gone.
0:09:43 > 0:09:46LAUGHS
0:09:46 > 0:09:48The lentils are a problem because they're hard.
0:09:48 > 0:09:51They're not cooked and there's too much chilli.
0:09:51 > 0:09:54- Yeah. - I mean, that is ferocious.
0:09:56 > 0:09:59I wasn't very happy that I used too much spice in my dish.
0:09:59 > 0:10:03It wasn't my best. Little bit disappointed.
0:10:03 > 0:10:06Intensive-care doctor Toby
0:10:06 > 0:10:09has made roasted rump of lamb
0:10:09 > 0:10:14served with spinach, taka dal and a mango and mint salsa.
0:10:25 > 0:10:31Love this sauce with the mango and mint. That's a beautiful sweet addition to the saucy lab.
0:10:31 > 0:10:35Also like your lentil dish, lightly spiced with curry leaves.
0:10:35 > 0:10:37And, again, a bit of sweetness.
0:10:37 > 0:10:40Um, there's good things on here.
0:10:40 > 0:10:42There's good flavour combinations.
0:10:42 > 0:10:48I think the crime for me here is that your lamb is close on
0:10:48 > 0:10:51cremated. For me, the whole thing doesn't join together.
0:10:51 > 0:10:53I don't believe the sauce goes with the lamb.
0:10:53 > 0:10:57I don't believe the mango sauce goes with the dal.
0:10:57 > 0:11:00Can I say, the views expressed by the Australian chef
0:11:00 > 0:11:04aren't necessarily shared by the whole judging team.
0:11:04 > 0:11:06- All right? - Good.
0:11:08 > 0:11:13It didn't go as well as I'd have liked. I overcooked my lamb. Then I split the judges.
0:11:13 > 0:11:16John annihilated it.
0:11:18 > 0:11:21Bartender Leon has made roasted rump of lamb
0:11:21 > 0:11:24served with roasted butternut squash,
0:11:24 > 0:11:28bacon, onions and capers and a mango chilli sauce.
0:11:39 > 0:11:44Mango and capers combination I've never eaten before.
0:11:44 > 0:11:45OK.
0:11:45 > 0:11:49I feel like I've entered Willy Wonka's Chocolate Factory.
0:11:49 > 0:11:54And I'm eating mango-flavoured fudge
0:11:54 > 0:11:57topped with garlic lamb and a salty caper.
0:11:57 > 0:12:00- It's really confused, Leon. - Yeah.
0:12:00 > 0:12:03It's a sweet and a savoury on the same plate.
0:12:03 > 0:12:05All the things you can see on the plate
0:12:05 > 0:12:11you can taste but I don't know how it mixes together to create a dish.
0:12:12 > 0:12:15I went for something, didn't quite work out.
0:12:15 > 0:12:20But just got to be positive and think about the next challenge.
0:12:20 > 0:12:24Retired civil servant Jill has served her roasted lamb
0:12:24 > 0:12:27with beetroot fondant, mashed potato,
0:12:27 > 0:12:29spinach and a red wine and mint jus.
0:12:42 > 0:12:47- That's perfectly divine.- Thank you. - Absolutely lovely. Lamb's cooked OK.
0:12:47 > 0:12:52It's still pink. The mashed potatoes buttery. But that sauce
0:12:52 > 0:12:57is stunningly good, strong and sharp and sweet with a bit of mint.
0:12:57 > 0:12:59- I love it. - Thank you.
0:13:00 > 0:13:03It tastes a lot better than it looks, Jill.
0:13:03 > 0:13:06That wonderful richness of the mint
0:13:06 > 0:13:10with the woodiness of the beetroot and your lamb is a wonderful thing.
0:13:10 > 0:13:13You presentation, Jill, you need to sharpen up a bit.
0:13:13 > 0:13:15Your food is tasting good.
0:13:15 > 0:13:18- Great. - Thanks, Jill.- Thank you.
0:13:18 > 0:13:21I think I did do myself justice, yes.
0:13:21 > 0:13:26I could have made it look prettier. All in all, I think I did an OK job.
0:13:31 > 0:13:34Thanks very much indeed. Off you go.
0:13:44 > 0:13:49- I really like Jill. - Jill I'm impressed with actually.
0:13:49 > 0:13:51It tastes great. It tastes great.
0:13:53 > 0:13:56I liked Toby even though you don't. You're not sure about his.
0:13:56 > 0:14:00The combination of mango and mint sauce with lentils and lamb
0:14:00 > 0:14:02is confused.
0:14:02 > 0:14:08- Leon I'm concerned about. - It was like eating a sweet with lamb stuffed in it.
0:14:08 > 0:14:12Sophie's got a lot of work to do definitely.
0:14:12 > 0:14:16And Paul, I don't know, good puree, good veloute.
0:14:17 > 0:14:20That's a pretty good start from them.
0:14:22 > 0:14:25The next challenge should help sort them out a bit.
0:14:31 > 0:14:34This is the palate test, which we know is so important.
0:14:34 > 0:14:39Because if they haven't got a good palate, they ain't going to be a good cook. No way.
0:14:39 > 0:14:42Need to test their palate. How are you going to do it?
0:14:42 > 0:14:46I'm going to cook pappardelle or thick strips of pasta
0:14:46 > 0:14:49with meatballs in tomato sauce.
0:14:49 > 0:14:51Pappardelle, I love pappardelle.
0:14:51 > 0:14:56We'll ask contestants to taste this dish, write down the ingredients they think are in it.
0:14:56 > 0:14:59And then ask them to cook it for us.
0:15:01 > 0:15:06So, bacon and onion first. Then a really good array of herbs.
0:15:06 > 0:15:10Fresh oregano, fresh thyme, fresh sage.
0:15:10 > 0:15:16The sage is one that is prominent, they should be able to smell.
0:15:16 > 0:15:18This is the start of our meatball mix?
0:15:18 > 0:15:21- Yes, it is.- Herbs used individually are easy to pick out.
0:15:21 > 0:15:24Mixed together, not so easy.
0:15:24 > 0:15:27My meatballs use half beef mince, half pork mince.
0:15:27 > 0:15:30For me, just beef by itself goes a bit dry and grainy.
0:15:30 > 0:15:33Just pork by itself is too powerful.
0:15:33 > 0:15:36Put the two together and they work very well.
0:15:36 > 0:15:40We might find with people with just beef, we might find people with just pork.
0:15:40 > 0:15:43In go the breadcrumbs.
0:15:43 > 0:15:46With most people, breadcrumbs will go into the mince bowl.
0:15:46 > 0:15:50- And what's that going to do? - Dry out the meat.- Very good.
0:15:50 > 0:15:54This is the mixture. Half of it I'm going to blend.
0:15:54 > 0:15:56The other half I'm not going to blend.
0:15:56 > 0:15:58So we've got two different textures.
0:16:05 > 0:16:07Then an egg yolk to bind.
0:16:10 > 0:16:13You can see flecks of herbs running through it.
0:16:13 > 0:16:19I'm going to colour the meatballs, fry them off first, get the flavour and crispiness on the outside.
0:16:21 > 0:16:26Now the sauce. Chopped fresh tomatoes.
0:16:26 > 0:16:28Then the meatballs go straight back in.
0:16:28 > 0:16:31- Is that right? - Yeah.
0:16:31 > 0:16:35Then we're going to add to that sauce some red wine, some tinned tomatoes
0:16:35 > 0:16:41and some water. I would leave the meatballs to cook gently, slowly.
0:16:41 > 0:16:44Now I'm going to roll out the pasta for my pappardelle.
0:16:44 > 0:16:47We're going to give our contestants pasta ready made.
0:16:47 > 0:16:49All they have to do is roll it out and cut it.
0:16:49 > 0:16:53I don't expect any of them to struggle with rolling out pasta, I really don't.
0:17:01 > 0:17:03A minute and you're done.
0:17:03 > 0:17:06As with all pasta and sauces,
0:17:06 > 0:17:08the sauce and the pasta have to come together as one.
0:17:08 > 0:17:14What I don't want to see is the pasta on the bottom and the meatballs and sauce plonked on top.
0:17:14 > 0:17:15No.
0:17:15 > 0:17:20Some parmesan cheese over the top for saltiness. Pappardelle meatballs.
0:17:25 > 0:17:28This I'm looking forward to. Get them in.
0:17:40 > 0:17:42I've cooked you one of my dishes.
0:17:42 > 0:17:47What we would like you to do is to taste this dish
0:17:47 > 0:17:50and identify as many ingredients as possible.
0:17:50 > 0:17:55And then write down the ingredients on the piece of paper next to you.
0:17:57 > 0:17:59There you go. Please taste.
0:18:17 > 0:18:20It is tricky. There are pitfalls in there.
0:18:20 > 0:18:24It's a lovely plate of food.
0:18:27 > 0:18:30I think I'm doing reasonably well.
0:18:30 > 0:18:33Not sure I've got everything. I'm not sure about the herbs.
0:18:46 > 0:18:49I think this challenge is very interesting.
0:18:49 > 0:18:52I wasn't expecting to be treated, to be cooked by John.
0:18:52 > 0:18:54I think I've done quite well.
0:18:59 > 0:19:03Underneath the cloth on your bench are all the ingredients
0:19:03 > 0:19:06that go into making up this dish.
0:19:06 > 0:19:11Plus some others that didn't go in that dish.
0:19:13 > 0:19:17At the end of this task, two of you are going home.
0:19:19 > 0:19:23We're going to give you 50 minutes to cook us
0:19:23 > 0:19:25John's dish.
0:19:27 > 0:19:28Off you go.
0:19:32 > 0:19:38The contestants have been given pork, beef, chicken and lamb mince
0:19:38 > 0:19:40but only pork and beef are correct.
0:19:40 > 0:19:45There are also ingredients to flavour the meatballs
0:19:45 > 0:19:47and make the sauce.
0:19:47 > 0:19:51And the ingredients to make their own pasta if they wish.
0:19:51 > 0:19:56But with no recipe, they'll have to rely on their palate and skill.
0:20:01 > 0:20:04- What have you got in the bowl? - Pork mince and veal mince.
0:20:04 > 0:20:08- That's what you think you've got? - That's what I think I've got.
0:20:11 > 0:20:14Toby's put pork and veal on his list, so close,
0:20:14 > 0:20:17it's actually pork and beef.
0:20:17 > 0:20:22My issue is that Toby's identified the lamb mince as being veal mince.
0:20:31 > 0:20:34You've had ten minutes. Ten minutes have gone.
0:20:42 > 0:20:46What's in there, Paul? There's chicken, lamb, beef
0:20:46 > 0:20:48and pork mince with the bacon.
0:20:48 > 0:20:50Meat lovers' fantasy this, isn't it?
0:20:50 > 0:20:56Yeah, but I've never known chicken in meatballs before but...
0:20:56 > 0:21:00- So, why have you stuck it in? - I don't know. Blind panic, I think.
0:21:01 > 0:21:06Paul has tipped every meat into the bowl and he's making meatballs
0:21:06 > 0:21:09with everything he can lay his hands on including chicken.
0:21:09 > 0:21:12Which worries me now that could go completely dry.
0:21:20 > 0:21:23Sophie's using chilli in those meatballs.
0:21:23 > 0:21:26I hope it's not as powerful as the last time we tasted her chilli.
0:21:38 > 0:21:41Leon is now rolling his pasta by hand.
0:21:41 > 0:21:44He hasn't put it through the machine. I think he's struggling.
0:21:46 > 0:21:49I've never made pasta but I've made meatballs.
0:21:49 > 0:21:53So, hopefully, the meatballs will be really tasty and I'll get a nice thick sauce.
0:21:53 > 0:21:58And then the pasta will be all right on the night, I hope.
0:22:00 > 0:22:05Of the five contestants, Jill is the only one making her own pasta.
0:22:05 > 0:22:08The others are having trouble rolling the pre-made.
0:22:16 > 0:22:18My pasta's a disaster.
0:22:23 > 0:22:27John's pasta is so beautiful. I'm not sure I can live up to that.
0:22:37 > 0:22:39Last 60 seconds.
0:22:54 > 0:22:56Finish. Time's up. You're done.
0:23:11 > 0:23:15The dish we wanted to recreate was pappardelle with meatballs.
0:23:17 > 0:23:22Start with you, Jill. You made your own pasta, really impressive.
0:23:22 > 0:23:27You cut it really well. It looks great. You haven't mixed the pasta and meatballs together.
0:23:40 > 0:23:43I think your pasta's made really well. I really like it.
0:23:43 > 0:23:47Your meatballs are a little bit grainy because
0:23:47 > 0:23:51you've only used pork mince. And it's become
0:23:51 > 0:23:54more like sausage meatballs. Not a terribly bad thing.
0:23:54 > 0:23:58But it doesn't have the texture you want from a good meatball.
0:24:00 > 0:24:02I like the flavour you've got in your meatballs.
0:24:02 > 0:24:06There's sage in there and plenty of seasoning. I like those.
0:24:06 > 0:24:09All round, Jill, I'm convinced you are a bit of a cook.
0:24:12 > 0:24:14I had some quite nice feedback.
0:24:14 > 0:24:18And some not so good feedback. But I'm hoping I've done enough.
0:24:18 > 0:24:20Sophie, let's try yours.
0:24:37 > 0:24:42Your pasta is too thick, too heavy, but it's cooked all the way through.
0:24:42 > 0:24:46You've cooked it really well. Your meatballs
0:24:46 > 0:24:49are soft, they're moist, they've got loads of sage in them.
0:24:49 > 0:24:54But you've got big chunks of garlic in there, which is slightly too powerful
0:24:54 > 0:24:56Right.
0:24:56 > 0:24:58I agree with Gregg. Way too much garlic.
0:24:58 > 0:25:01Thankfully, I can't taste the chilli, Sophie.
0:25:01 > 0:25:03- This time. - Good.
0:25:06 > 0:25:09My second challenge wasn't perfect.
0:25:09 > 0:25:14I didn't do the dish how John produced his.
0:25:14 > 0:25:17But I had a couple of good comments so
0:25:17 > 0:25:1950/50.
0:25:20 > 0:25:23- Toby, let's go for yours. - OK.
0:25:28 > 0:25:32You have used two different types of mince within your mixture.
0:25:32 > 0:25:37- On your list, you've identified veal and pork, you wrote down.- Yeah.- Um...
0:25:37 > 0:25:41- I used lamb by mistake. - You knew there was two different textures. That's impressive.
0:25:41 > 0:25:43OK.
0:25:53 > 0:25:57You used fresh tomatoes in your sauce with onions, which is very tasty
0:25:57 > 0:25:59but it's not really what the dish was all about.
0:25:59 > 0:26:03There's not the richness to it, there's not the body to it.
0:26:04 > 0:26:07I like your pasta a great deal.
0:26:07 > 0:26:10It's light and perfectly cooked. I think your meatballs
0:26:10 > 0:26:15are a little too heavy and I would like tinned tomatoes in your sauce. Can I say,
0:26:15 > 0:26:17this whole bowl is bursting full of flavour.
0:26:17 > 0:26:20Very good use of those herbs.
0:26:22 > 0:26:24It's hard to tell how well I've done.
0:26:24 > 0:26:29I didn't cook the same dish that John turned out. So we'll see.
0:26:29 > 0:26:31Paul, your turn.
0:26:52 > 0:26:55I like the texture of your meatballs.
0:26:55 > 0:26:59Because you used different minces, there's not enough herbs and seasoning
0:26:59 > 0:27:03on that bench to make sure the meatballs are full of flavour.
0:27:03 > 0:27:04Yeah.
0:27:04 > 0:27:09Your sauce is over-reduced and going far too sweet.
0:27:09 > 0:27:13Your pasta could be a little thicker, although it is cooked.
0:27:13 > 0:27:16It's not a disaster. Not by any stretch of the imagination
0:27:16 > 0:27:20- But it's a far cry from John's dish. - It is.
0:27:23 > 0:27:25I'm still feeling good.
0:27:25 > 0:27:28I think it's going to be close between all five of us.
0:27:28 > 0:27:30Your turn, Leon.
0:27:39 > 0:27:42Leon, you've invented a new pasta shape.
0:27:42 > 0:27:46It's like a shrunken sheet of lasagne.
0:27:46 > 0:27:49I've never seen pasta squares outside of a ravioli.
0:27:49 > 0:27:51Um...
0:28:00 > 0:28:04On your list, you've got for your meatballs,
0:28:04 > 0:28:07pork, chives, egg whites, salt, pepper and thyme.
0:28:07 > 0:28:11You used just egg white in that mixture, haven't you, with the pork?
0:28:11 > 0:28:15The egg white has overcooked and it's turned to liquid.
0:28:15 > 0:28:17So it was quite wet inside.
0:28:18 > 0:28:20I like the seasoning in your meatballs.
0:28:20 > 0:28:22I like the fact you've put herbs in there.
0:28:22 > 0:28:25Your pasta, unfortunately, isn't cooked.
0:28:25 > 0:28:30In both tests, I don't think I've performed to my full potential.
0:28:30 > 0:28:32I could've done a lot of things better.
0:28:32 > 0:28:35But I have put things on the plate that are tasty
0:28:35 > 0:28:37in their own way.
0:28:37 > 0:28:43We've got a judging job to do because two of you are leaving the competition.
0:28:46 > 0:28:48Thank you very much. Off you go.
0:28:48 > 0:28:50Thank you.
0:28:59 > 0:29:04Jill had the best invention test, she's now had the best meatballs and pasta test.
0:29:04 > 0:29:07I really like her pasta. She made it herself.
0:29:07 > 0:29:10Meatballs were well flavoured with lots of herbs.
0:29:10 > 0:29:14That's enough at this stage to put her through with flying colours.
0:29:15 > 0:29:19Toby's dish was nothing like my dish but I liked the taste of it.
0:29:19 > 0:29:23At least the guy used a combination of two different minces.
0:29:23 > 0:29:26Well, I liked Toby from the first round with his lamb
0:29:26 > 0:29:30because I liked the flavours that he made with mango and mint.
0:29:30 > 0:29:34I think he had the most flavoursome bowl of food on the bench.
0:29:34 > 0:29:36- Jill and Toby are the two strongest cooks.- Sure.
0:29:36 > 0:29:41Leon didn't have a good invention test. He needed a strong round here.
0:29:41 > 0:29:44We've got meatballs the texture of nothing I've had in my life.
0:29:44 > 0:29:49They're all soggy and wet and the pasta are squares of pasta sheets
0:29:49 > 0:29:51thick enough to build a road out of it.
0:29:51 > 0:29:55I think that signals the end of Leon's MasterChef campaign.
0:29:55 > 0:29:59Paul struggled with his pasta. His pasta disaster.
0:29:59 > 0:30:02His meatballs were just a bit bland.
0:30:02 > 0:30:06I don't known what to make of Paul. There was good stuff in his invention test.
0:30:06 > 0:30:10His pasta's not a right-off. I worry about his lack of experience
0:30:10 > 0:30:12with pasta and meatballs, they're quite basic.
0:30:12 > 0:30:17Sophie's an interesting case because the meatballs themselves
0:30:17 > 0:30:21are really heavy with raw garlic and lots and lots of herbs.
0:30:21 > 0:30:24Her pasta was a little thick but she'd cooked it all the way through.
0:30:24 > 0:30:28It's actually the quality of her invention test which is worrying me.
0:30:28 > 0:30:33I needed Sophie to have a very good round with this pasta.
0:30:33 > 0:30:37- She had a decent round, I'm not sure it's good enough.- I agree with you.
0:30:37 > 0:30:40Who takes the third place? Sophie or Paul?
0:30:56 > 0:30:58We only have three places in the next round.
0:31:06 > 0:31:10The first person leaving us...
0:31:11 > 0:31:15- ..is Leon.- Thanks, Leon.- Cheers, guys.- Thanks very much. Take care.
0:31:23 > 0:31:29The second person leaving us is...
0:31:34 > 0:31:37- ..Sophie. Thanks very much, Sophie.- Thank you.
0:31:44 > 0:31:49I'm feeling gutted. You would lie if you said you weren't.
0:31:49 > 0:31:52But it's just been a brilliant day. I have really enjoyed it.
0:31:52 > 0:31:54And I'm glad I took part.
0:31:54 > 0:31:58I was really excited about the competition.
0:31:58 > 0:32:01To go out at such an early stage is a massive disappointment.
0:32:04 > 0:32:08Well done to all three of you.
0:32:08 > 0:32:12Now we're going to send you to a professional kitchen.
0:32:25 > 0:32:30Toby, Jill and Paul have been sent to One-O-One restaurant in Knightsbridge,
0:32:30 > 0:32:35where the style of food will challenge the amateur's presentation skills.
0:32:39 > 0:32:42- Morning. ALL:- Good morning.
0:32:42 > 0:32:45My name is Pascal. I am the chef of this restaurant.
0:32:45 > 0:32:49Very busy today. Full restaurant. We have to deliver, no choice.
0:32:49 > 0:32:53- OK. You follow me and we'll get to it. Thank you.- Thank you.
0:32:56 > 0:33:00Lunch service is in just three hours.
0:33:00 > 0:33:05Retired civil servant Jill is in charge of the tuna carpaccio starter,
0:33:05 > 0:33:09which is served with roasted pork belly, herb salad,
0:33:09 > 0:33:13basil mint jelly cubes and a balsamic hazelnut dressing.
0:33:15 > 0:33:19First, we'll do the pork belly. When the pork is caramelised gently,
0:33:19 > 0:33:23we start to dress the carpaccio tuna at the same time.
0:33:23 > 0:33:25Jill, who has struggled with presentation,
0:33:25 > 0:33:29has to plate the ten different components on this intricate dish.
0:33:29 > 0:33:33- Just nicely peel it. - Yep.- Look at that.
0:33:33 > 0:33:35- And there. - Yeah.
0:33:37 > 0:33:39That's a little jelly with balsamic.
0:33:41 > 0:33:45- Crumble.- OK.- It's a French crumble. Just on the edge.
0:33:45 > 0:33:49So we're nearly there. OK. You've got your pork belly.
0:33:49 > 0:33:52Look at that.
0:33:52 > 0:33:55- On the top of that. - Yep.- Look at that.
0:33:55 > 0:33:58And you put that in there, OK?
0:33:58 > 0:34:00- And this is yours. - Fantastic.- Do you like that?
0:34:00 > 0:34:03- That looks beautiful.- That's what you have to do for lunch.- OK.
0:34:05 > 0:34:09It's so beautiful and so many elements I've got to get right.
0:34:09 > 0:34:11A lot of it has to be done last minute,
0:34:11 > 0:34:13so it's going to be quite full on.
0:34:13 > 0:34:19Sales executive Paul is responsible for the red king crab raviolo
0:34:19 > 0:34:24served with a crab bisque, parmesan foam and a parmesan crisp.
0:34:24 > 0:34:27King crab is the king of the shellfish.
0:34:27 > 0:34:29One of the most expensive shellfish in the world.
0:34:29 > 0:34:32So we have to be careful what we do with it, OK?
0:34:32 > 0:34:36OK, Paul, this is the ravioli, we have to cook them now.
0:34:36 > 0:34:40In the water with salt inside. 3 minutes 45 seconds, OK.
0:34:40 > 0:34:45It's very important. The pasta will just be soft with a little al dente.
0:34:45 > 0:34:48Take your ravioli, very gently. Look at that. Beautiful.
0:34:48 > 0:34:51OK. You can see, nice and firm.
0:34:51 > 0:34:54- Yep.- OK. So now we're going to dress it.
0:34:57 > 0:35:01Then your sauce. A beautiful sauce. Nice. OK.
0:35:01 > 0:35:05- Then we go for a parmesan espuma, cream of parmesan.- Yeah, yeah.
0:35:07 > 0:35:13- The onions to give texture.- Yep.- This on top, so different texture again.
0:35:13 > 0:35:16Then you put chervil.
0:35:16 > 0:35:20Yeah. And a bit of lemon dressing just to give it zing.
0:35:20 > 0:35:22Presentation, no cooking, is about...
0:35:22 > 0:35:25When the customer sees your food coming, "Wow!"
0:35:25 > 0:35:27- Yeah. - You already start salivating.
0:35:28 > 0:35:30I'm feeling slightly nervous.
0:35:30 > 0:35:34But, hopefully, I'm going to do a good job.
0:35:36 > 0:35:42Intensive-care doctor Toby is cooking breast of duck with a confit leg,
0:35:42 > 0:35:46served with pak choi, sweet potato and carrot puree
0:35:46 > 0:35:49and an orange sauce.
0:35:49 > 0:35:50You have to watch carefully.
0:35:50 > 0:35:56The real challenge of this dish is the complicated presentation done at the last minute.
0:35:56 > 0:36:00- Take the back of your spoon and drag it out.- OK.
0:36:00 > 0:36:03Then what we need to do, put your duck there.
0:36:08 > 0:36:12OK, that's good. And then just a little up.
0:36:12 > 0:36:15Phew! That looks incredible.
0:36:15 > 0:36:18I'm a bit worried about the presentation today.
0:36:18 > 0:36:21I've got clear instructions, clear directions.
0:36:21 > 0:36:23Hopefully, with concentration, I'll get there.
0:36:37 > 0:36:42The service can be very busy and I do not want my customers to be disappointed, not even one.
0:36:42 > 0:36:45So not one plate is going to go badly in this restaurant.
0:36:47 > 0:36:50One tuna carpaccio. Jill! Yeah?
0:36:50 > 0:36:55- Yes, chef.- Ah, bub-bub-bub! Gently like that. Pick it up like that.
0:36:55 > 0:36:59Flat it down a bit very gently. OK, that's good. OK.
0:36:59 > 0:37:01All right, darling. Here.
0:37:03 > 0:37:08- Salt and pepper.- I'm just remembering all the different things.- Exactly.
0:37:08 > 0:37:12- Tuna carpaccio.- Jill, yeah. I think it's spot on.- Thank you very much.
0:37:12 > 0:37:17- It goes in now. I think it's good. Another table coming in.- Thank you.
0:37:17 > 0:37:23It's trying to remember everything and making sure you get the right quantities. It's very delicate.
0:37:23 > 0:37:25But so far no disasters.
0:37:32 > 0:37:34- One crab ravioli. - Yes, chef.
0:37:34 > 0:37:36Come on, Paul, let's go.
0:37:36 > 0:37:39Two orders!
0:37:41 > 0:37:46Paul's got the raviolo cooked but now he has to plate it perfectly under pressure.
0:37:49 > 0:37:54Yep, yep, that's it, that's it. Good, good, good. OK, now finishing.
0:37:56 > 0:37:57Beautiful.
0:37:57 > 0:37:59Beautiful. Let's go, please.
0:37:59 > 0:38:02- Service! - Beautiful.
0:38:04 > 0:38:06No major catastrophes yet.
0:38:06 > 0:38:08I'm enjoying it. It's going good.
0:38:14 > 0:38:18With the restaurant getting busy, the pressure's on for Toby.
0:38:18 > 0:38:21- Four ducks, please. - Yes, chef.
0:38:22 > 0:38:24Butter there, yeah?
0:38:28 > 0:38:31- Go a bit faster, Toby.- OK, OK. - Come on, come on, come on.
0:38:33 > 0:38:35Yeah, perfect.
0:38:35 > 0:38:40Toby must now master the technical presentation.
0:38:40 > 0:38:41Come on, come on, come on.
0:38:41 > 0:38:45OK. Don't worry, don't worry.
0:38:45 > 0:38:49- Back of the spoon. - Drag it round.- OK? Go.
0:38:51 > 0:38:52Faster, faster, please.
0:38:52 > 0:38:57- Ooh la-la-la-la! - Sorry.- OK.
0:38:57 > 0:39:00- Not everywhere. You have a nice lot here.- Then you go round, OK.
0:39:00 > 0:39:02OK. Allez! Come on. We have to go faster.
0:39:02 > 0:39:04- This is not fast enough. - Yeah, no problem.
0:39:06 > 0:39:08Go, go, go, go, go.
0:39:10 > 0:39:13- Service these four ducks. - Four ducks for table 16.
0:39:13 > 0:39:16- Yes, chef! - Really understand the plate, OK?
0:39:16 > 0:39:19- OK.- Please, please. It's very important.- Yeah.
0:39:19 > 0:39:22It's halfway through service
0:39:22 > 0:39:26and Paul and Jill are both being hit hard with orders.
0:39:26 > 0:39:29All right guys, king crab raviolo.
0:39:29 > 0:39:33- Yes, chef.- And one tuna carpaccio, Jill!- Yes, chef.
0:39:39 > 0:39:41Can I have some more crumbs, please?
0:39:41 > 0:39:46- Two more carpaccios, Jill. - Yes, chef.
0:39:46 > 0:39:48How many have you got on the go now, Jill?
0:39:48 > 0:39:50- Three. - Brilliant.
0:39:50 > 0:39:54- How long for the ravioli?- It's coming.- How long?- 30 seconds, chef.
0:39:54 > 0:39:56OK.
0:40:00 > 0:40:05- You OK, Paul?- Yes, chef. - Very nice, Paul.- One minute. - Go on. Make sure it's nice sauce.
0:40:05 > 0:40:07Get enough sauce on the plate.
0:40:07 > 0:40:10Allez! Come on, Jill. Let's go. All together now.
0:40:10 > 0:40:13Yeah. Yeah, perfect.
0:40:13 > 0:40:16Not just oil, not just oil.
0:40:16 > 0:40:19- One tuna carpaccio. - Great. Let's go.- Yes, chef.
0:40:19 > 0:40:22- Service! - Let's go. Beautiful.
0:40:22 > 0:40:25Meanwhile, Toby's duck is still proving popular.
0:40:25 > 0:40:31- OK, Toby, listen to me now. You have four ducks on order. - Yeah.- Two ducks, two ducks.
0:40:31 > 0:40:33Six. Eight ducks together.
0:40:33 > 0:40:34Yes, chef.
0:40:34 > 0:40:38I'm determined to get it right this time. It was a bit slow last time.
0:40:39 > 0:40:42- That needs to come up perfectly. - OK.- Come on, Toby.
0:40:42 > 0:40:44Ah! OK.
0:40:44 > 0:40:48Not bad. Not bad. Not bad. Not bad. Again.
0:40:48 > 0:40:50Yeah. Not bad. Not bad. Not bad. Not bad.
0:40:50 > 0:40:53Toby's forgot a bit but he's really focused on it now.
0:40:53 > 0:40:57He needs to understand the concept of the dish, the presentation and everything.
0:41:00 > 0:41:03Better.
0:41:03 > 0:41:06The presentation and plating up is hard. Finding it quite tough.
0:41:06 > 0:41:10I'm very determined to nail it by end of service.
0:41:10 > 0:41:14- Weh! Beautiful! - Thank you.
0:41:14 > 0:41:16- See? Much better. - Thank you, chef.
0:41:16 > 0:41:18Beautiful.
0:41:18 > 0:41:20Guys, allez! Over there.
0:41:20 > 0:41:24I hope I get the sauce right and we don't have to redo the quenelles.
0:41:24 > 0:41:26Beautiful, Toby.
0:41:26 > 0:41:28- That's much better. - Thank you, chef.
0:41:28 > 0:41:31- Perfect. Let's go. - Where, chef?- Table 20.
0:41:33 > 0:41:36- Well done.- Thank you very much, chef. Thank you.
0:41:36 > 0:41:38I never want to see a quenelle ever again in my life.
0:41:38 > 0:41:41- OK, guys. Well done. Great service.- Chef.
0:41:46 > 0:41:51I'm happily surprised. It went very well. The customers loved it.
0:41:51 > 0:41:54I have to say a big congratulations to everyone.
0:41:54 > 0:41:56That was really intense.
0:41:56 > 0:41:59I had quite a difficult plate to do, I think. A bit drained.
0:41:59 > 0:42:02Very hot. Quite sweaty.
0:42:02 > 0:42:07Toby struggled with the presentation. But he pushed hard to get it right.
0:42:07 > 0:42:09So, overall, very happy.
0:42:09 > 0:42:12I think Paul did quite well, actually.
0:42:12 > 0:42:17He understood the cooking of the pasta. He enjoyed doing that dish. I could see it.
0:42:17 > 0:42:23I'm feeling ecstatic from the first restaurant service. Pascal is an absolutely amazing chef.
0:42:23 > 0:42:26And I really have learnt a great deal.
0:42:27 > 0:42:31Jill did very well. I can see she's very meticulous about what she does.
0:42:31 > 0:42:33She listened when I showed her the dish.
0:42:33 > 0:42:36I hope chef was impressed by what I've done today.
0:42:36 > 0:42:40He certainly didn't shout at me too much. That's got to be a good sign.
0:43:03 > 0:43:07I've got to say, I like this bit because I get to taste your food,
0:43:07 > 0:43:09the food that you love to cook.
0:43:09 > 0:43:15Quarterfinal place up for grabs. We are only going to take the best cooks with us.
0:43:15 > 0:43:19Your two dishes, one hour, impress us. Let's cook.
0:43:26 > 0:43:31This is a tough competition. These guys will have to cook at the top of their game.
0:43:31 > 0:43:37Today, they've got an opportunity to demonstrate some skill but also show us their flair, their individuality.
0:43:48 > 0:43:52What are your two dishes today, Toby?
0:43:52 > 0:43:54I'm doing lamb with lentils and a green herb sauce.
0:43:54 > 0:44:00For the starter, I'm doing crab agnolotti with a virgin mary sauce.
0:44:00 > 0:44:04- Toby, we saw your lamb dish last time, little mistakes.- Yeah.
0:44:04 > 0:44:07I made lots of stupid errors, basic mistakes in important things.
0:44:07 > 0:44:10I'm going to concentrate and stop those happening.
0:44:10 > 0:44:13The lamb will be nowhere near an oven for some time.
0:44:17 > 0:44:20The most important thing is they taste great. I know they taste great.
0:44:20 > 0:44:24I've got confidence in the flavour. It's getting them completed in time.
0:44:24 > 0:44:27And getting them looking pretty enough.
0:44:30 > 0:44:33How is Toby going to make lamb on lentils
0:44:33 > 0:44:37and pasta with tomato sauce look smart?
0:44:40 > 0:44:42You've had 15 minutes.
0:44:50 > 0:44:52Paul, you're running around frantic.
0:44:52 > 0:44:55- You are really frantic. - I'm pushing myself.
0:44:55 > 0:45:00Hence the panic and the franticity, if that is such a word.
0:45:00 > 0:45:02Franticity?
0:45:02 > 0:45:05- Franticity's brilliant. - Anyway, what are your two dishes?
0:45:05 > 0:45:07Pan-fried scallop with textures of apple.
0:45:07 > 0:45:09Apple jelly, apple caviar.
0:45:09 > 0:45:11And some apple syrup.
0:45:11 > 0:45:18My main course is monkfish with an asparagus risotto, parmesan cream
0:45:18 > 0:45:21and a basil oil and foam.
0:45:21 > 0:45:26These are dishes that I would do at home, that I enjoy doing.
0:45:26 > 0:45:30You would do textures of apples at home? Come on, Paul.
0:45:30 > 0:45:34Well, if you speak to my missus, she'll tell you I do this sort of stuff at home.
0:45:37 > 0:45:41I'm really pushing myself. It is going to be very tight.
0:45:41 > 0:45:45Hopefully, I get them all out on time.
0:45:51 > 0:45:55I admire Paul for his bravery. He is pushing himself but it is risky.
0:45:55 > 0:45:58It's risky because he's given himself so many processes to do.
0:45:58 > 0:46:02He's also juggling with some enormous big flavours and textures there.
0:46:07 > 0:46:10You're halfway. 30 minutes left.
0:46:21 > 0:46:24- What are your two dishes, Jill? - Pan-fried sea bass
0:46:24 > 0:46:28on a fennel salad with a pastis beurre blanc and some pomme puree.
0:46:28 > 0:46:33My dessert is a shortbread layered with apple puree and hazelnut and breadcrumb
0:46:33 > 0:46:37- sugary layer.- What's the biggest worry?- I'm worried about the sauce
0:46:37 > 0:46:39splitting, the beurre blanc.
0:46:39 > 0:46:44And I'm worried about getting the fish cooked just right.
0:46:47 > 0:46:51What Jill's promising sounds beautiful. I think it's wonderful.
0:46:51 > 0:46:54But for her, technically, it's very difficult.
0:46:54 > 0:46:57Beurre blanc, my favourite sauce in the whole world.
0:46:57 > 0:47:02But it's got to be done really well. She's got to keep her nerve.
0:47:02 > 0:47:06It's very important that I get these two dishes right.
0:47:06 > 0:47:09I really want to stay in the competition.
0:47:09 > 0:47:12I'd be very disappointed if I mess up in any way.
0:47:13 > 0:47:17Just seven minutes to get yourself into a quarterfinal.
0:47:23 > 0:47:24- Too rare? - Too rare.
0:47:26 > 0:47:30Toby's lamb is raw. He took it out of the oven and realised it's not cooked at all.
0:47:30 > 0:47:34He only roasted it for ten minutes. We've seen overcooked lamb,
0:47:34 > 0:47:36now we're seeing lamb sashimi.
0:47:48 > 0:47:53Two and a half minutes. It's got to go on a plate now.
0:48:13 > 0:48:16That's it. Your time's up. Stop, please. Stop.
0:48:27 > 0:48:31For her main, Jill has made fillet of sea bass on a fennel salad
0:48:31 > 0:48:35served with potato puree and a pastis beurre blanc.
0:48:48 > 0:48:50Every part of your dish is beautifully made.
0:48:50 > 0:48:55Your potato puree is wonderful. Your fish is beautiful, crispy skin, cooked all the way through.
0:48:55 > 0:48:57Beurre blanc is one of my favourite sauces,
0:48:57 > 0:49:01your one with aniseed pastis is lovely. I think that's really good.
0:49:02 > 0:49:08I so admire the skill in your fingertips.
0:49:08 > 0:49:13- Thank you.- And I really have enjoyed that beautiful fish
0:49:13 > 0:49:17with the beurre blanc and mashed potato very much.
0:49:17 > 0:49:19Thank you.
0:49:19 > 0:49:25Jill's pudding is a hazelnut, cinnamon and apple shortbread stack
0:49:25 > 0:49:28with calvados Chantilly cream.
0:49:30 > 0:49:32What is that? That doesn't look right at all.
0:49:32 > 0:49:36That's a crumbly fallen over dough thing.
0:49:36 > 0:49:40It didn't have long enough time in the fridge to set.
0:49:49 > 0:49:53The sweet hazelnuts and the butter crunch I really like.
0:49:53 > 0:49:58Your shortbread is rich with cinnamon. It's really good.
0:49:58 > 0:50:03Your apple puree is wonderful and sharp. The cream on the side
0:50:03 > 0:50:05needs a lot more booze in it.
0:50:05 > 0:50:08I feel like a toddler rather than having a grown-up dessert.
0:50:10 > 0:50:13I agree with John. There's not enough booze in the cream.
0:50:13 > 0:50:18We've got a nicely sharp sweet cinnamon nutty-flavoured splodge.
0:50:18 > 0:50:23It needs another big contrast to that powerful sharp-sweet apple.
0:50:23 > 0:50:24OK.
0:50:25 > 0:50:31It kind of collapsed. They were very nice about my main course.
0:50:31 > 0:50:34I'm hoping that's enough to get me through.
0:50:36 > 0:50:40Paul's starter is scallops served on celeriac and truffle puree
0:50:40 > 0:50:43and textures of apple,
0:50:43 > 0:50:45an apple syrup and slices.
0:50:47 > 0:50:50Tell us about the apple jelly that should be on here.
0:50:50 > 0:50:52The apple jelly didn't set in time.
0:51:02 > 0:51:09I love the scallop against the creamy celeriac with the sharpness of apple.
0:51:09 > 0:51:12I particularly like your apple syrup.
0:51:12 > 0:51:17But there needs to be more apple flavour on there because of the strength of that creamy celeriac
0:51:17 > 0:51:19- and there was supposed to be. - Yep.
0:51:19 > 0:51:21The scallops were perfectly cooked.
0:51:21 > 0:51:25I liked the caramel salty sweetness on the outside.
0:51:25 > 0:51:29Paul, I'm impressed. I didn't think you were going to get any of that done.
0:51:31 > 0:51:37Paul's main is monkfish served with asparagus risotto and a parmesan cream.
0:51:39 > 0:51:43Paul, you promised us basil oil and basil foam.
0:51:43 > 0:51:47- What happened to basil?- Again, didn't get time to make those.
0:51:56 > 0:52:00It's really wet. You've got a starchy creamy risotto.
0:52:00 > 0:52:04You've added cream to it as well that's flavoured with string parmesan cheese.
0:52:04 > 0:52:08Asparagus itself releases juice.
0:52:08 > 0:52:13Your main course lacks all of the cleverness and subtlety of your first course.
0:52:13 > 0:52:16It's as if they've been done by two different cooks.
0:52:18 > 0:52:22I think the flavours of parmesan cheese with asparagus is a good one.
0:52:22 > 0:52:25I think with the rice and the monkfish a little bit too much.
0:52:25 > 0:52:29You're playing with really big flavours on both your dishes.
0:52:29 > 0:52:34Your first course - successful. Your main course - not so.
0:52:36 > 0:52:41I think that my MasterChef future is hanging in the balance.
0:52:41 > 0:52:46But my glass is half full rather than half empty.
0:52:48 > 0:52:51Toby's starter is crab agnolotti
0:52:51 > 0:52:55with a virgin mary sauce and basil oil.
0:53:05 > 0:53:09You've shown skill in making that pasta. That is well made.
0:53:09 > 0:53:14That sauce is the flavour of a really well-spiced bloody mary.
0:53:14 > 0:53:19Then we've got the crab fighting to survive and it's not surviving.
0:53:20 > 0:53:26The Worcestershire sauce, Tabasco and all those flavours should be in the crab not in the sauce.
0:53:26 > 0:53:31What happens is, a pillow opens up and that's what bursts in your mouth with the crab.
0:53:31 > 0:53:33I can't quite get on with it, I'm sorry to say.
0:53:35 > 0:53:40Toby's man is lamb rump with lentils and a green herb sauce.
0:53:53 > 0:53:57It's massive, Toby. It's really big and it's really ugly.
0:53:57 > 0:54:00You averted a disaster and your lamb's cooked well.
0:54:00 > 0:54:03You've got some wonderful sweet salty outside of the land.
0:54:03 > 0:54:07It's really tasty. You know what, I'd probably eat the whole lot.
0:54:09 > 0:54:12The flavours in those lentils are incredible.
0:54:12 > 0:54:16They're so soft. The fatty lamb is a lovely flavour.
0:54:16 > 0:54:19And you've got real sharpness
0:54:19 > 0:54:23and minty loveliness inside that green sauce.
0:54:23 > 0:54:25Good flavours. As ugly as sin.
0:54:25 > 0:54:27LAUGHS
0:54:27 > 0:54:31I've still got more to give and I would learn a lot by going through.
0:54:31 > 0:54:34But I'm not sure that I'll do that.
0:54:35 > 0:54:39Thank you very much indeed. Off you go.
0:54:48 > 0:54:51I think Jill gets the award for the most outstanding dish in the room.
0:54:51 > 0:54:55Jill's sea bass was cooked to absolute perfection.
0:54:55 > 0:54:58That flesh so tender, the skin crispy
0:54:58 > 0:55:00with a really well-made beurre blanc.
0:55:00 > 0:55:05Almost clinical precision to her food.
0:55:05 > 0:55:07Her dessert. You can't argue with the flavours
0:55:07 > 0:55:13of apple, cinnamon and nuts. But it didn't live up to expectations. I think Jill's got what it takes.
0:55:13 > 0:55:16So, are we going to say Jill gets a quarterfinal place?
0:55:17 > 0:55:23Paul promised us celeriac and truffle puree with scallops on top and texture of apple.
0:55:23 > 0:55:25He failed to deliver the jelly.
0:55:25 > 0:55:29But what we did get was a sour but sweet apple syrup,
0:55:29 > 0:55:35raw apples on top of beautifully cooked scallops, which when eaten together was a lovely thing.
0:55:35 > 0:55:39But where he got off on that risotto, I have no idea.
0:55:39 > 0:55:44That was a watery risotto with loads of asparagus
0:55:44 > 0:55:50and a cream flavoured with parmesan cheese. What was that?
0:55:50 > 0:55:53If I made it through to the next round I would be overjoyed.
0:55:53 > 0:55:58I still feel I've got a lot to offer in the competition.
0:55:58 > 0:56:03Toby served us agnolotti in a virgin mary sauce.
0:56:03 > 0:56:05A real bad error of judgement.
0:56:05 > 0:56:09Nothing would have survived that sauce, John, nothing.
0:56:09 > 0:56:15But his lamb and lentils with that sharp herb sauce, I thought was delicious.
0:56:15 > 0:56:18I loved it. It looked like a dog's dinner but it tasted divine.
0:56:18 > 0:56:21I got my merits and produced some really good food.
0:56:21 > 0:56:23But I've also produced some less good food.
0:56:23 > 0:56:25So we'll see.
0:56:25 > 0:56:28- Who's it going to be? - Hah!
0:56:28 > 0:56:31Who deserves a second chance? That's what it's all about.
0:56:46 > 0:56:51We only have two places to get into the quarterfinal and we have made that decision.
0:56:58 > 0:57:01The contestant leaving us is...
0:57:08 > 0:57:10..Toby.
0:57:10 > 0:57:12Thank you.
0:57:20 > 0:57:23Obviously, I'm disappointed to have gone out.
0:57:23 > 0:57:27A tinge of sadness for going out but hugely happy to have got this far.
0:57:27 > 0:57:29I've had a great time.
0:57:34 > 0:57:37Well done, you two. Quarterfinal place beckons.
0:57:37 > 0:57:39- BOTH:- Well done.
0:57:39 > 0:57:41Thank you very much.
0:57:41 > 0:57:45I'm overjoyed. I honestly didn't think that is was going to be me.
0:57:45 > 0:57:47I thought it was a very close call.
0:57:49 > 0:57:52I can't believe I'm in the quarterfinal. I really can't.
0:57:52 > 0:57:54I thought I was doing well when I got on to the show.
0:57:54 > 0:57:59It's amazing. I'm just loving it. I can't wait to see what happens next.
0:58:04 > 0:58:07Tomorrow night, another five amateurs
0:58:07 > 0:58:11will battle to earn a place in the quarterfinal.
0:58:11 > 0:58:14Time's up. Stop. Stop. Stop.
0:58:14 > 0:58:16How many times did I call it?
0:58:18 > 0:58:23It's looking like something that was served at an Indiana Jones banquet.
0:58:26 > 0:58:28Subtitles by Red Bee Media Ltd