0:00:02 > 0:00:08MasterChef is back. Hundreds auditioned. Now the best 50 amateur cooks are through.
0:00:08 > 0:00:09Let's cook.
0:00:10 > 0:00:13Get your pudding spoon out and man up.
0:00:13 > 0:00:16You 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 > 0:00:25I don't want to eat it.
0:00:25 > 0:00:28- I already feel nervous for them. - This is just...bang!
0:00:28 > 0:00:32Only the strongest will make it to the final challenges.
0:00:32 > 0:00:35- We've got to move now. - You've got six minutes left.
0:00:36 > 0:00:38Oh!
0:00:38 > 0:00:41Cooking does not get tougher than this.
0:00:47 > 0:00:52We have four very exciting cooks and, today, it is our quarter-final.
0:00:52 > 0:00:58If you want to cook your way through a quarter-final, you've got to do something a bit special.
0:00:58 > 0:01:01MasterChef is no friend of boring food.
0:01:03 > 0:01:06I'm absolutely in shock to have got through
0:01:06 > 0:01:09to the quarter-finals.
0:01:09 > 0:01:12It's fantastic. It's one of my biggest achievements ever.
0:01:12 > 0:01:17I really want to stay in the competition now because I'm having such a good time.
0:01:17 > 0:01:20I'll really give it my best shot.
0:01:22 > 0:01:25I need to be pushing myself. I'm here to win.
0:01:25 > 0:01:29It's a ginormous opportunity. I'm going to try and grab it
0:01:29 > 0:01:33with both hands and try not to let go.
0:01:45 > 0:01:49Welcome to a MasterChef quarter-final. Big achievement to get this far.
0:01:49 > 0:01:55We have got judging you not just John and I, but three great MasterChef champions.
0:01:57 > 0:02:02It's a big day. Make sure your food matches.
0:02:02 > 0:02:05Your two courses, one savoury and one sweet.
0:02:05 > 0:02:09You have one hour and 15 minutes. Let's cook.
0:02:13 > 0:02:18Today's critics are three MasterChef champions -
0:02:18 > 0:02:21Shelina Permalloo,
0:02:21 > 0:02:22Dhruv Baker
0:02:22 > 0:02:25and the experimental Tim Anderson.
0:02:29 > 0:02:34So far in the competition, sales executive Paul's food has had a classical slant.
0:02:36 > 0:02:40I love the scallop against the creamy celeriac
0:02:40 > 0:02:43with the little sharpness of apple.
0:02:43 > 0:02:49Today, he wants to push his experimental streak by using spherification in his dessert.
0:02:51 > 0:02:54What are you cooking for us?
0:02:54 > 0:03:00Pan-roast duck breast. I'm serving that with a fondant potato and a cherry jus.
0:03:00 > 0:03:04The dessert is a spherical creme brulee
0:03:04 > 0:03:07with a chocolate brownie and a red berry coulis.
0:03:07 > 0:03:13- One of our guests today, Tim Anderson...- Yes.- ..understands molecular gastronomy pretty well.
0:03:13 > 0:03:19- How do you feel about putting your brulee up in front of him?- To do something for Tim will be amazing.
0:03:19 > 0:03:23I've got to make sure that it's 100% bang on.
0:03:24 > 0:03:27Paul's being really ambitious. Spherified creme brulee?
0:03:27 > 0:03:34Loads of contestants try and do something very clever and scientific and end up with a puddle on a plate.
0:03:34 > 0:03:37I'm going for a wow factor with the pudding.
0:03:37 > 0:03:41I need to do something spectacular that's going to wow the judges.
0:03:45 > 0:03:50Masseuse Sophie inspired the judges with her own take on British classics.
0:03:50 > 0:03:52It's lovely.
0:03:52 > 0:03:55- It's really lovely.- Thank you.
0:03:56 > 0:04:00MasterChef has to be the hardest thing I've ever done.
0:04:00 > 0:04:04It's almost like an emotional roller-coaster the whole time,
0:04:04 > 0:04:08but you want to come back and you want to get back on it again.
0:04:08 > 0:04:10It's a Catch-22 at the moment.
0:04:13 > 0:04:18- Sophie, you look a little stressed. - I am very stressed. I've got so much to do.
0:04:18 > 0:04:23- What does this competition mean to you?- Absolutely everything. It's what I want to do.
0:04:23 > 0:04:26I've never wanted anything more in my entire life.
0:04:26 > 0:04:31- What are your two dishes? - Poached fillet of beef in red wine
0:04:31 > 0:04:34and leek and pancetta suet puddings,
0:04:34 > 0:04:38- then for my dessert, apple and pear crumble.- Hmm!
0:04:40 > 0:04:44Apart from the stress, the timing and having a load to do,
0:04:44 > 0:04:47the menu reads beautifully.
0:04:49 > 0:04:56Despite some presentation issues, Jill has impressed the judges with her cooking skills.
0:04:57 > 0:05:01It tastes a lot better than it looks, Jill.
0:05:01 > 0:05:05As the competition's moved on, I'm definitely getting more nervous,
0:05:05 > 0:05:10so I'm just going to have to take a deep breath and try and get in the zone and focus.
0:05:11 > 0:05:14Jill, what are your two courses?
0:05:14 > 0:05:18Duck breasts with a spiced butternut squash puree
0:05:18 > 0:05:21and a little pastilla with duck and harissa in it.
0:05:21 > 0:05:24Oh, yum! OK, and then dessert?
0:05:24 > 0:05:28Fig and almond tarte tatin with orange liqueur and orange ice cream.
0:05:28 > 0:05:32I'm enjoying myself and I really want to stay in the competition.
0:05:32 > 0:05:36I thought I needed to impress you and show a bit of technique.
0:05:36 > 0:05:41- Jill, can this all be done in an hour and 15? - I don't know. I'm up against it.
0:05:42 > 0:05:46Jill is cooking her duck with North African flavouring.
0:05:46 > 0:05:49She's got a fig and almond tarte tatin.
0:05:49 > 0:05:53It could taste delightful, but how is it going to look?
0:05:55 > 0:06:00Information assistant Farhana wowed the judges with her innovative dishes.
0:06:00 > 0:06:05I think your flavours are vibrant. It's a really interesting dish.
0:06:05 > 0:06:07Thank you. You've made my day.
0:06:08 > 0:06:11This menu is really personal to me.
0:06:11 > 0:06:15It's something I grew up eating and it's full of heart,
0:06:15 > 0:06:17soul and love, so I hope it tastes great.
0:06:19 > 0:06:25- Farhana, what are you going to wow us with today?- Lentil and rice kitchari with beef steak
0:06:25 > 0:06:28and for dessert, I have gajar halwa.
0:06:28 > 0:06:33"Gajar" means carrots with filo pastry and coconut and lime sorbet.
0:06:33 > 0:06:40- We've got carrots in filo?- Yeah. - That's a dessert?- You have carrot cakes.- Sure.- Exactly, so you know...
0:06:40 > 0:06:46- Tell me the name of this porridge again?- Kitchari.- Half rice, half lentils, turns to a porridge?- Yes.
0:06:46 > 0:06:51- How do you feel about cooking for people that have been here before? - I feel absolutely nervous.
0:06:51 > 0:06:56Shelina was such an inspiration. She is the reason I applied to this show.
0:06:56 > 0:07:00But cooking for her, I'm so nervous, you can't understand!
0:07:03 > 0:07:08I'm really excited by what Farhana's promising us. It sounds wonderful.
0:07:10 > 0:07:1430 minutes gone. 45 minutes left, you've got.
0:07:21 > 0:07:26I think at this stage of the competition the standard has to be pretty high,
0:07:26 > 0:07:29so I'm expecting pretty good food.
0:07:29 > 0:07:35The main thing that I don't want to see is just too much, too much of everything.
0:07:35 > 0:07:39It's important they have a strong eye for what they want to achieve.
0:07:42 > 0:07:45I'm hoping to have a dish or two that raises my eyebrows
0:07:45 > 0:07:49and makes me think, "Wow, that's something I wasn't expecting!"
0:07:56 > 0:08:02- Paul, you have 20 minutes before your first course goes. - Yeah, duck's in.- Sauce?- On now.
0:08:05 > 0:08:10Paul's main, pan-roasted duck breast, fondant potato, fennel compote, cherry jus.
0:08:10 > 0:08:16You've got classic combinations - cherry and duck. I'm not sure how fennel compote fits in with it.
0:08:18 > 0:08:20You've got just eight minutes.
0:08:20 > 0:08:24- When are you going to start plating? - In two minutes, Gregg.- OK.
0:08:26 > 0:08:30- Happy with your duck?- It could be too pink.- It looks all right.
0:08:30 > 0:08:33I mean, it's not quacking.
0:08:40 > 0:08:43- Just the cherry sauce to go?- Yeah.
0:08:43 > 0:08:46- Good lad.- It looks great. - Very impressed, Paul.
0:08:46 > 0:08:48- It's good to go.- We're away.
0:08:58 > 0:09:00Good afternoon, judges.
0:09:04 > 0:09:10Today, I've served you pan-roast duck breast with fondant potato, fennel compote and a cherry jus.
0:09:10 > 0:09:13Thank you. Enjoy.
0:09:13 > 0:09:16- It smells good.- It smells good. It looks pretty good.
0:09:22 > 0:09:27The duck tastes great. It's really well cooked, except for the skin,
0:09:27 > 0:09:29which should be nice and crisp.
0:09:29 > 0:09:35I like fondant potatoes really buttery and crisp on the top. This one's a little bit flabby.
0:09:35 > 0:09:41- I like the flavour from the fennel compote, but I wish he'd cooked it for longer.- It's pretty tasty.
0:09:43 > 0:09:48The cherries are sour and sweet at the same time. The fennel is sharp.
0:09:48 > 0:09:53It's a really good dish. Yes, the duck could be done a bit more, but I am really impressed.
0:09:53 > 0:10:00That is an accomplished and a very, very tasty dish. My one complaint is the duck skin should be crispy.
0:10:03 > 0:10:06Paul, you've got 15 minutes.
0:10:06 > 0:10:10I need to do the spherification and I need to sort out the brownie.
0:10:10 > 0:10:17His dessert contains a spherical creme brulee, a chocolate brownie, salted caramel and red berry coulis.
0:10:17 > 0:10:22That spherical creme brulee makes me think he might have a few tricks up his sleeve.
0:10:32 > 0:10:36Lovely. Absolutely lovely.
0:10:36 > 0:10:39- Anything else?- Done.- Come on!
0:10:45 > 0:10:48- Hi, judges.- Hello.- Hi there. - Round two.
0:10:49 > 0:10:53Today, your dessert is a spherical creme brulee
0:10:53 > 0:10:57with a chocolate brownie, caramel sauce and red berry coulis.
0:10:59 > 0:11:03- Enjoy.- Thank you.- Thank you. Thank you.
0:11:03 > 0:11:06I'm really glad that his spherification worked
0:11:06 > 0:11:11because that can be a real troublesome thing to do in the kitchen.
0:11:11 > 0:11:15- Is it going to break? No, it's held. - No, it's a good old sphere.
0:11:19 > 0:11:21Hmm! That's really nice.
0:11:21 > 0:11:26That's like a little ball of custard that explodes in your mouth.
0:11:26 > 0:11:32I really don't like that at all. It's got that bitterness from the alginate used to set that sphere in.
0:11:32 > 0:11:34That just overpowered everything.
0:11:34 > 0:11:37The brownie is really tasty and it's delicious.
0:11:37 > 0:11:41I just don't think this really works as a dish altogether, really.
0:11:44 > 0:11:48It's all wrong. There's not enough sauces. The brownie's too big.
0:11:48 > 0:11:52There's not enough of that creme brulee. It's all out of proportion.
0:11:57 > 0:11:59I'm feeling brilliant.
0:11:59 > 0:12:05To be able to get both of those plates of food out within the time, thoroughly enjoyable.
0:12:05 > 0:12:07I loved it, loved it, loved it.
0:12:09 > 0:12:13- About 15 minutes to go. What have you got left to do?- Serve.
0:12:14 > 0:12:18Sophie's main, fillet of beef poached in red wine,
0:12:18 > 0:12:21creamed leek suet pudding, asparagus and carrots.
0:12:21 > 0:12:26I'm not sure about the idea of poached beef. "Poached" is a fancy word for "boiled".
0:12:29 > 0:12:32- How's that looking? - Yeah, perfect.- Hmm!
0:12:32 > 0:12:38- How's the puddings?- We will see how they turn out. This is the bit that I'm petrified about.
0:12:39 > 0:12:42There you go. Perfect.
0:12:44 > 0:12:47Come on, I like that. I really do.
0:12:47 > 0:12:50A proper plate of food, that!
0:12:50 > 0:12:54- Are you happy?- Yes.- Come on, you can do it.- I shake so badly.
0:12:54 > 0:12:55Breathe!
0:13:03 > 0:13:05Thank you.
0:13:09 > 0:13:12So I've served you a poached fillet of beef
0:13:12 > 0:13:17with individual creamed leek and pancetta suet puddings
0:13:17 > 0:13:21- with a red wine reduction, asparagus and carrots.- Thanks.
0:13:21 > 0:13:25- Thank you.- Thank you. I hope you like it.
0:13:26 > 0:13:30It smells amazing. I'm looking forward to this.
0:13:32 > 0:13:35Hmm!
0:13:35 > 0:13:38The meat's cooked beautifully. It's been rested.
0:13:38 > 0:13:42That suet pudding pie is really, really delicious.
0:13:42 > 0:13:49- It's really moreish and savoury and rich and satisfying.- Hmm. - Good stuff.
0:13:51 > 0:13:53Hmm!
0:13:56 > 0:14:00That is fantastic. The beef is soft and that red wine sauce is superb.
0:14:00 > 0:14:05That is old-fashioned British food at its best!
0:14:06 > 0:14:09- Dessert now, Sophie.- OK, I'm on it.
0:14:11 > 0:14:1415 minutes till pud time.
0:14:14 > 0:14:20Sophie's dessert - apple and pear crumble with vanilla cream and toffee apple.
0:14:20 > 0:14:26If she gets it right, there's nothing wrong with a brilliantly done crumble.
0:14:28 > 0:14:33- We are almost at time.- OK. - You've got about a minute left.
0:14:40 > 0:14:41Hey!
0:14:41 > 0:14:44Got it done. Right, let's go.
0:14:57 > 0:15:01So for dessert I've served you an apple and pear crumble
0:15:01 > 0:15:07with vanilla cream and toffee apple slice. Hope you enjoy it.
0:15:07 > 0:15:10I think this looks beautiful. It smells gorgeous.
0:15:10 > 0:15:17It smells so cosy, like I want to put on a big jumper and sit in a corner and eat this.
0:15:24 > 0:15:30The crumble tastes like what Mom used to make and the apples are perfectly cooked.
0:15:30 > 0:15:35- Still sharp, which is great. - The sweetness from the toffee and that lovely vanilla cream.
0:15:35 > 0:15:38As good a crumble dish as I've had.
0:15:38 > 0:15:41I love it! I like it a lot.
0:15:42 > 0:15:43Mm!
0:15:46 > 0:15:48Mm!
0:15:49 > 0:15:56I've a wonderful sharp Granny Smith apple, covered in toffee, flavoured with vanilla cream. Delightful.
0:15:56 > 0:15:59It's really, really good.
0:16:04 > 0:16:08There are elements of it which I wish had gone better,
0:16:08 > 0:16:12but, overall, it was just so exciting! Can I do it again?
0:16:14 > 0:16:17- About 15 minutes to go. - 15 minutes, yep.
0:16:17 > 0:16:23Jill's main - duck breast with spiced butternut squash, wilted kale, duck pastilla
0:16:23 > 0:16:27and a pomegranate and quince sauce. That's quite intriguing.
0:16:27 > 0:16:32I'm slightly worried about the vegetables, that they're not watery.
0:16:32 > 0:16:34Jill, what's left to do?
0:16:34 > 0:16:39I've just got to get this through here and then plate up, really.
0:16:39 > 0:16:43- It's gone too runny. Gone wrong. - Too watery?- Yeah.
0:16:45 > 0:16:47That was not how I wanted it at all.
0:16:48 > 0:16:50- Ready to plate?- Yep.
0:16:55 > 0:16:59- Nice duck. - Beautifully cooked.
0:17:01 > 0:17:05- Right, Jill, ready to go?- Yeah. - We've got to go, got to go. Come on.
0:17:09 > 0:17:12Hi, guys.
0:17:14 > 0:17:18Well, I've done roast duck, with spiced butternut squash puree
0:17:18 > 0:17:23with some kale and a little filo roll
0:17:23 > 0:17:28and a quince and pomegranate molasses sauce. Hope you enjoy it. Thank you.
0:17:29 > 0:17:34This looks delicious. The meat is cooked perfectly. I have high hopes.
0:17:34 > 0:17:38I'm really glad to see she's crisped up that skin.
0:17:42 > 0:17:47- The sauce is really good. The duck's delicious. - My puree is a little bitty.
0:17:47 > 0:17:53- She could have passed it a little bit more.- The whole thing needs a good whack of seasoning.
0:17:53 > 0:17:55The flavours need to be boosted.
0:17:59 > 0:18:07We've got very, very wet butternut squash puree washing away every other lovely flavour.
0:18:07 > 0:18:09It lacks depth and sophistication.
0:18:09 > 0:18:13- You've 11 minutes to get your dessert done.- OK, thank you.
0:18:13 > 0:18:18'For dessert, Jill's doing a fig and almond tarte tatin.'
0:18:18 > 0:18:23With Grand Marnier and orange ice cream. That sounds really good.
0:18:29 > 0:18:31Good.
0:18:32 > 0:18:37- That's creamy and smooth, Jill. - Ready to go, Jill?- Ready to go.
0:18:46 > 0:18:48- Thank you.- There you go.
0:18:51 > 0:18:56A fig and almond tarte tatin with orange and orange liqueur ice cream.
0:18:56 > 0:18:58Thank you.
0:18:58 > 0:19:06- I think this looks really, really gorgeous.- It's quite a healthy size, but it looks really inviting.
0:19:06 > 0:19:09Looking forward to trying it.
0:19:13 > 0:19:15Mm! Wow!
0:19:15 > 0:19:18That is incredible ice cream.
0:19:18 > 0:19:23Very brave with the liqueur in that. I'm glad I'm not driving.
0:19:23 > 0:19:26The figs are so juicy. It's so clever.
0:19:31 > 0:19:33Oh, that's good! Very good.
0:19:33 > 0:19:37The taste of those figs and the orange liqueur.
0:19:37 > 0:19:40The ice cream is creamy, sharp, warm from the alcohol,
0:19:40 > 0:19:44but the pastry is not cooked.
0:19:52 > 0:19:58I don't think it went very well today. I messed up my butternut squash puree.
0:19:58 > 0:20:01I'm kicking myself. I'm really annoyed.
0:20:06 > 0:20:10- How long before you're ready? - Em, I don't know. About 10 minutes.
0:20:10 > 0:20:14- So if I said you've got 15 minutes, are you all right?- I should be.
0:20:16 > 0:20:21Farhana's main is curried beef steak medallions on lentil and rice kitchari with garlic spinach.
0:20:21 > 0:20:26To be honest, I don't know what rice kitchari is. Otherwise, sounds good!
0:20:26 > 0:20:30- Three minutes left, Farhana. - Three minutes?
0:20:32 > 0:20:33Whoa!
0:20:33 > 0:20:36Don't make it too big and sloppy.
0:20:42 > 0:20:46- Just that sauce to go. That's it?- Yeah.- Good.- That's it.
0:20:46 > 0:20:49- Yeah! Come on, come on.- Good job.
0:20:49 > 0:20:54- A couple of minutes over. You'd better apologise.- I will.
0:20:56 > 0:21:00I'm so sorry. I'm a little bit over.
0:21:06 > 0:21:12For your main course, you've got lentil and rice kitchari, beef steak with curry sauce,
0:21:12 > 0:21:19garlic and onion spinach and dal pakora. It's an Asian man's steak and mash, I would say!
0:21:19 > 0:21:22- Thank you.- Enjoy, guys.
0:21:25 > 0:21:27This smells fantastic.
0:21:27 > 0:21:30It's going to be delicious, hopefully.
0:21:34 > 0:21:41That beef is cooked really well. It can really hold up to the flavour of that sauce, which is incredible.
0:21:41 > 0:21:47This little lentil pakora thing is delicious. I'm not 100% sure about the rice, the kitchari.
0:21:47 > 0:21:50It's really rich in terms of the amount of ghee.
0:21:50 > 0:21:53I'm finding that overpowering it.
0:21:53 > 0:22:00If she'd lessened the amount of rice or even got rid of it altogether, it would be pretty much spot on.
0:22:04 > 0:22:09That is highly flavoured and beautifully spiced, but...
0:22:09 > 0:22:16- it's a bit of a splosh on a plate. - I don't care about the splosh on the plate. It tastes amazing.
0:22:16 > 0:22:20OK, Farhana, you've got about 10 minutes to get your dessert up.
0:22:20 > 0:22:25Farhana's dessert is coconut and lime sorbet with filo gajar halwa.
0:22:25 > 0:22:30- I hope she doesn't hold back with the flavours.- Looking forward to it.
0:22:35 > 0:22:39- Just the halwa to go on?- Yes.
0:22:39 > 0:22:42Take your time. Don't ruin it now.
0:22:42 > 0:22:46- Lovely. That looks great. - That looks lovely.
0:22:46 > 0:22:49Pretty, pretty. Let's go.
0:23:06 > 0:23:11For dessert, I made lime and coconut sorbet,
0:23:11 > 0:23:15gajar halwa, which is carrot halwa with filo pastry and clotted cream.
0:23:15 > 0:23:17- OK. Enjoy.- Thanks.
0:23:19 > 0:23:24It looks good. Pretty, delicate. Really light and pretty.
0:23:33 > 0:23:38I'm not a halwa expert, but this is really good.
0:23:38 > 0:23:44- It's like a really light, creamy, carrot cake-type flavour. - That lovely, zingy sorbet.
0:23:44 > 0:23:51- I think it's a really good dessert. - Honestly, I'd quite like to taste more of her food.
0:23:55 > 0:24:01This carrot halwa in this filo pastry basket is just wonderful!
0:24:01 > 0:24:07I like that lime sorbet, especially with the grated lime. It makes it really bitter.
0:24:07 > 0:24:11We've never eaten anything like this on MasterChef before.
0:24:20 > 0:24:26Whether I did myself justice or not, I don't know. I gave everything.
0:24:26 > 0:24:28Everything I had.
0:24:30 > 0:24:35It's been a really exciting day. The promise is in this room is incredible.
0:24:35 > 0:24:39I like what Sophie does. I like her ideas.
0:24:39 > 0:24:45I thought her main course was brilliant. A great British classic taken to a more modern style.
0:24:45 > 0:24:48Lovely. Really liked it.
0:24:48 > 0:24:52Dessert - we both liked her take on a toffee apple. Very good.
0:24:52 > 0:24:55Sophie didn't do bad at all, actually.
0:24:55 > 0:24:58To leave today would be devastating.
0:24:58 > 0:25:02I've never wanted something so much.
0:25:02 > 0:25:07Paul gave us a duck dish and that, I thought, was delicious.
0:25:07 > 0:25:12As for dessert, as impressive as the skill may be, it wasn't coherent.
0:25:12 > 0:25:17Dessert is all about getting your spoon in for a big mouthful. You didn't get it.
0:25:17 > 0:25:24If I were to leave, I'd be gutted. Disappointed. But I'm hoping that I can go all the way.
0:25:25 > 0:25:30Jill, she cooks duck really well, she has some nice ideas,
0:25:30 > 0:25:34- but it didn't pick you up and give you a kiss.- I get what you say.
0:25:34 > 0:25:38But that ice cream fig combination gives me a bit of hope.
0:25:38 > 0:25:43'The competition means more to me the longer I'm in it.'
0:25:43 > 0:25:46It's very addictive. I'll be very upset if I go home.
0:25:46 > 0:25:51Farhana. We've got steak and mash, but in actual fact it's using
0:25:51 > 0:25:56all the complex cooking techniques and ingredients of Asian food.
0:25:56 > 0:26:01The dessert, the filo pastry basket with the carrot halwa, was delicious.
0:26:01 > 0:26:07If I don't get through, more than anything I think I let myself down.
0:26:09 > 0:26:14We've got two places. That means two stay, two go.
0:26:14 > 0:26:20I could argue a case for and against each of these. This is the worst position for a long, long while.
0:26:40 > 0:26:46Thank you very much. It was a real pleasure today. Really interesting. Inspiring.
0:26:50 > 0:26:53The first contestant leaving us...
0:26:56 > 0:27:01- is Paul. Thank you very much indeed. - Thank you, Paul. Take care.
0:27:11 > 0:27:14The second contestant leaving us...
0:27:16 > 0:27:21is Jill. Jill, thank you very much indeed.
0:27:21 > 0:27:23Thank you.
0:27:29 > 0:27:36I'm feeling a little bit disappointed that I haven't produced the plates of food I should have.
0:27:36 > 0:27:39It's been a good experience.
0:27:40 > 0:27:44The pressure got to me today. I've learnt a lot in a short time,
0:27:44 > 0:27:48so it's been a fantastic and very enjoyable experience.
0:27:54 > 0:27:58I can't believe it. I actually feel like I'm in a dream.
0:27:58 > 0:28:01It's just the most incredible feeling.
0:28:01 > 0:28:05I'm getting addicted to the adrenaline! Seriously.
0:28:05 > 0:28:07Oh, yeah. Bring it on.
0:28:07 > 0:28:12Farhana and Sophie will be back for the semi-finals.
0:28:14 > 0:28:20Next week, another group of amateurs will battle to earn a place in the quarter-final.
0:28:22 > 0:28:26It's all floppy. It should be lovely and stiff.
0:28:26 > 0:28:29It's fabulous. Took me by surprise.
0:28:29 > 0:28:32It's weird. It's like I'm eating steel wool.
0:28:50 > 0:28:52Subtitles by Red Bee Media Ltd