1 00:00:02,000 --> 00:00:03,400 MasterChef is back... 2 00:00:03,400 --> 00:00:04,840 Boom! 3 00:00:04,840 --> 00:00:09,080 ..with 45 of the country's most ambitious home cooks. 4 00:00:10,320 --> 00:00:11,360 Ah! 5 00:00:12,440 --> 00:00:14,080 Stressing. 6 00:00:14,080 --> 00:00:17,160 Each week, nine will battle for a coveted place 7 00:00:17,160 --> 00:00:19,000 in the quarterfinal. 8 00:00:19,000 --> 00:00:20,840 Oh! Oh, my God. 9 00:00:20,840 --> 00:00:24,320 Stress. Stress. Oh! 10 00:00:24,320 --> 00:00:26,080 I can't believe it! 11 00:00:26,080 --> 00:00:27,680 Chronic! 12 00:00:27,680 --> 00:00:31,240 I absolutely love it. 13 00:00:31,240 --> 00:00:34,720 Eh! Dib dab. That's fab. 14 00:00:34,720 --> 00:00:38,040 Only the strongest will make it to the final challenges 15 00:00:38,040 --> 00:00:41,480 and the culinary adventure of a lifetime... 16 00:00:41,480 --> 00:00:44,200 It's all about the speed now. OK? 17 00:00:44,200 --> 00:00:46,760 Phwoar! It's a piece of art. 18 00:00:46,760 --> 00:00:48,440 Cheers. 19 00:00:48,440 --> 00:00:50,440 Whoa! 20 00:00:50,440 --> 00:00:53,720 We need to pick up the pace, please. ..as they compete for the title 21 00:00:53,720 --> 00:00:58,080 of MasterChef Champion 2023. 22 00:00:58,080 --> 00:01:01,360 We want passion, drive, ambition. 23 00:01:01,360 --> 00:01:03,200 We want beautiful food. 24 00:01:05,400 --> 00:01:07,760 Let the culinary battle commence. 25 00:01:15,360 --> 00:01:19,880 It's early morning, and the first nine home cooks in this year's 26 00:01:19,880 --> 00:01:23,400 competition arrive for their MasterChef audition. 27 00:01:26,800 --> 00:01:28,640 I'm full of excitement, nerves. 28 00:01:28,640 --> 00:01:31,480 I've dreamed of being in the MasterChef kitchen since, 29 00:01:31,480 --> 00:01:33,680 I think, I was 11 years old. 30 00:01:34,640 --> 00:01:39,960 I don't know how I'm going to be able to sort of cope under pressure. 31 00:01:39,960 --> 00:01:42,080 But we'll see. I'm here for it. 32 00:01:43,360 --> 00:01:46,720 I'm very competitive. I love throwing myself into the deep end 33 00:01:46,720 --> 00:01:48,039 and testing myself. 34 00:01:48,039 --> 00:01:50,280 That's when you learn more about yourself. 35 00:01:50,280 --> 00:01:51,520 You grow. 36 00:01:51,520 --> 00:01:55,000 So, yeah, I'm taking this competition seriously. 37 00:01:56,280 --> 00:01:59,479 Hello. And a warm welcome to the MasterChef kitchen. 38 00:01:59,479 --> 00:02:00,600 Who knows? 39 00:02:00,600 --> 00:02:03,640 This could be the start of an amazing adventure. 40 00:02:03,640 --> 00:02:07,920 Your chance to show us your culinary genius. 41 00:02:10,320 --> 00:02:14,360 This we call the audition round. 42 00:02:14,360 --> 00:02:17,320 You've all brought in your own ingredients, and we've asked 43 00:02:17,320 --> 00:02:21,680 you to take a family favourite and make it MasterChef worthy. 44 00:02:23,520 --> 00:02:27,280 You'll be cooking for Gregg and I, but we will not be watching you. 45 00:02:27,280 --> 00:02:30,600 We'll be in the dining room tasting your food. 46 00:02:32,920 --> 00:02:36,120 We can only judge you on that plate of food. 47 00:02:37,160 --> 00:02:41,200 When John and I have tasted every dish, 48 00:02:41,200 --> 00:02:44,079 we will choose our three favourites. 49 00:02:44,079 --> 00:02:46,840 And the cooks of those dishes will get themselves an apron and go 50 00:02:46,840 --> 00:02:49,560 straight through to the next round. 51 00:02:49,560 --> 00:02:53,120 The six of you that are left will have to cook again 52 00:02:53,120 --> 00:02:55,600 for four remaining aprons. 53 00:02:58,760 --> 00:03:02,200 You'll have 1 hour and 20 minutes to cook your dish. 54 00:03:02,200 --> 00:03:06,280 And our MasterChef floor manager will be keeping you to time. 55 00:03:08,000 --> 00:03:10,760 We wish you the very best of luck. We'll see you soon. 56 00:03:14,840 --> 00:03:16,720 Wow. 57 00:03:16,720 --> 00:03:18,840 This is crazy. Absolutely crazy. 58 00:03:20,320 --> 00:03:22,560 I'm very much looking forward to this. Yeah, me, too. 59 00:03:22,560 --> 00:03:24,640 What do we got? Exciting. 60 00:03:24,640 --> 00:03:26,800 Breathe, Vanessa. You all right? Yeah. Breathe. 61 00:03:26,800 --> 00:03:28,880 Essentials, you know? 62 00:03:26,800 --> 00:03:28,880 LAUGHTER 63 00:03:28,880 --> 00:03:32,680 I think there's a few nerves in there, but nervous energy is good. 64 00:03:32,680 --> 00:03:34,600 There's a lot of emotions running around. 65 00:03:34,600 --> 00:03:36,079 My hands are shaking a bit. 66 00:03:36,079 --> 00:03:38,200 I just want to get stuck in. 67 00:03:38,200 --> 00:03:40,840 This is very much like a restaurant experience. 68 00:03:40,840 --> 00:03:45,160 All we care about is the plate that's delivered in front of us. 69 00:03:45,160 --> 00:03:46,960 I'm fairly confident. 70 00:03:46,960 --> 00:03:49,320 I would never say I'm overconfident. 71 00:03:49,320 --> 00:03:52,280 I've got four daughters saying, "Come on, Mommy!" 72 00:03:53,480 --> 00:03:55,480 Mate, seeing the aprons in real life, 73 00:03:55,480 --> 00:03:57,640 I could literally walk away with one of those today. 74 00:03:57,640 --> 00:04:00,200 Crazy stuff. Absolutely crazy stuff. 75 00:04:02,360 --> 00:04:06,000 The contestants will cook in groups of three and have 76 00:04:06,000 --> 00:04:10,040 one hour and 20 minutes to make their family favourite 77 00:04:10,040 --> 00:04:11,920 MasterChef worthy. 78 00:04:16,440 --> 00:04:18,360 I'd rather go later than first, I think. 79 00:04:18,360 --> 00:04:19,600 Yeah, me too. 80 00:04:19,600 --> 00:04:22,560 Oh, no, I wish I was just first up to get it all out the way. 81 00:04:22,560 --> 00:04:23,920 Yeah, absolutely. 82 00:04:25,880 --> 00:04:27,760 I'm feeling a bit nervous, but I'm good. 83 00:04:27,760 --> 00:04:30,000 I'm ready to cook. I'm good to go. 84 00:04:30,000 --> 00:04:34,040 First up will be 30-year-old accountant Terri from Warwick, 85 00:04:34,040 --> 00:04:37,440 who grew up in Northern Ireland and found a passion for cooking 86 00:04:37,440 --> 00:04:39,320 at a young age. 87 00:04:39,320 --> 00:04:43,680 I first started getting into cooking when I was about five. 88 00:04:43,680 --> 00:04:46,880 My dad was a chef, so, yeah, he first taught me how to cook, 89 00:04:46,880 --> 00:04:49,400 making pancakes on a Saturday morning and that kind of thing. 90 00:04:49,400 --> 00:04:52,880 But, yeah, he died when I was quite young, so I've never had the chance to cook for him. 91 00:04:52,880 --> 00:04:55,640 But I spend a lot of time kind of cooking for, you know, 92 00:04:55,640 --> 00:04:57,000 for my family, for my partner. 93 00:04:57,000 --> 00:04:59,760 It's, you know, it's a big part of our life. 94 00:04:59,760 --> 00:05:03,960 Terri's got crab tortellini with a fish and saffron veloute, 95 00:05:03,960 --> 00:05:09,080 served with chive and parsley oil, garnished with rainbow trout caviar. 96 00:05:09,080 --> 00:05:11,960 That's a family favourite? Wow. 97 00:05:11,960 --> 00:05:14,320 So a crab pasta is something I eat with my family on, like, 98 00:05:14,320 --> 00:05:15,360 a Friday night. 99 00:05:15,360 --> 00:05:18,000 It's very much, you know, a shop-bought pasta with a tin 100 00:05:18,000 --> 00:05:22,120 of crab on top. So, hopefully, this will stand miles apart from that. 101 00:05:22,120 --> 00:05:24,040 This is a very ambitious dish. 102 00:05:24,040 --> 00:05:26,680 She's got to make sure that her pasta is really fine 103 00:05:26,680 --> 00:05:29,080 so that when the ends of the tortellini join up, 104 00:05:29,080 --> 00:05:31,400 they're not too thick. I'm not a pasta master. 105 00:05:31,400 --> 00:05:34,040 It's a bit of a risk, but hopefully it'll pay off. 106 00:05:34,040 --> 00:05:36,760 It's most certainly a skill. 107 00:05:36,760 --> 00:05:39,280 This isn't working at all, is it? 108 00:05:39,280 --> 00:05:40,400 Ah! 109 00:05:40,400 --> 00:05:43,240 I've got my pasta stuck in the machine. Just trying to get 110 00:05:43,240 --> 00:05:45,840 it out now before I can start again. 111 00:05:46,920 --> 00:05:49,640 Stress. Stress. Absolutely. 112 00:05:50,880 --> 00:05:53,080 Fingers crossed we will have pasta. 113 00:05:57,320 --> 00:06:00,560 Are you all right, Matthew? Yeah, not too bad. 114 00:06:00,560 --> 00:06:03,320 Trying to do as much as I can as possible within the time 115 00:06:03,320 --> 00:06:04,880 that we've got. How are you looking? 116 00:06:04,880 --> 00:06:08,240 It could be better. You've got this. 117 00:06:08,240 --> 00:06:11,840 33-year-old Matthew is an IT project coordinator 118 00:06:11,840 --> 00:06:15,200 from Wolverhampton and comes from a Caribbean family 119 00:06:15,200 --> 00:06:18,440 where Jamaican flavours are at the heart of the household. 120 00:06:18,440 --> 00:06:21,320 When you taste a certain Caribbean food, it's nostalgia. 121 00:06:21,320 --> 00:06:24,760 So it just gives you that memory of being a young kid, 122 00:06:24,760 --> 00:06:27,320 having the family around. It's a party in my mouth. 123 00:06:27,320 --> 00:06:30,080 I just feel it in my soul. Like, "That is it, 124 00:06:30,080 --> 00:06:31,960 "I can taste it." 125 00:06:31,960 --> 00:06:35,120 What we've got here is a real Caribbean classic. 126 00:06:35,120 --> 00:06:38,360 We've got ackee and saltfish. It's a dish that's close to my heart. 127 00:06:38,360 --> 00:06:40,040 My grandad always used to make it. 128 00:06:40,040 --> 00:06:44,760 This is the ackee, and it's a fruit, and this is what makes the dish. 129 00:06:45,920 --> 00:06:48,520 With coconut and lime rice. 130 00:06:48,520 --> 00:06:50,480 Going to need a dustpan and brush here. 131 00:06:50,480 --> 00:06:52,040 HE LAUGHS 132 00:06:52,040 --> 00:06:53,920 Fried dumpling. Hmm! 133 00:06:53,920 --> 00:06:55,040 And mango. 134 00:06:55,040 --> 00:06:57,400 It just screams Caribbean sunshine. 135 00:06:57,400 --> 00:07:01,280 I like to incorporate a bit of spice. Sweet tomato. 136 00:07:01,280 --> 00:07:04,360 The judges will be dancing after this, or going Carnival. 137 00:07:04,360 --> 00:07:05,680 HE LAUGHS 138 00:07:08,800 --> 00:07:14,120 Next up is 41-year-old Malaysian-born Woei... 139 00:07:14,120 --> 00:07:15,720 I'm sweating at the moment. 140 00:07:15,720 --> 00:07:16,840 MATTHEW LAUGHS 141 00:07:16,840 --> 00:07:18,640 ..who works as a supermarket manager 142 00:07:18,640 --> 00:07:21,360 and lives in Bristol with his wife and daughter. 143 00:07:21,360 --> 00:07:24,200 My daughter is my biggest food critic. 144 00:07:24,200 --> 00:07:26,240 She's, like, very honest. 145 00:07:26,240 --> 00:07:29,320 And if she would say, "Oh, it's very spicy," I will cook it again 146 00:07:29,320 --> 00:07:32,960 to get the flavour and the balance right, until she say, 147 00:07:32,960 --> 00:07:34,280 "It's good, Daddy." 148 00:07:35,680 --> 00:07:40,280 Woei's dish sounds to me like a deconstructed curry. 149 00:07:40,280 --> 00:07:43,960 Turmeric and chicken roll, served with a tomato sauce and basmati rice 150 00:07:43,960 --> 00:07:46,360 and tempura curry leaves. 151 00:07:46,360 --> 00:07:48,560 Never had that before. 152 00:07:48,560 --> 00:07:51,000 It's a dish I cook a lot, 153 00:07:51,000 --> 00:07:54,680 but it's very rustic, very, very comfort food, as well. 154 00:07:54,680 --> 00:07:57,200 What I'm trying to do is just take everything apart and make 155 00:07:57,200 --> 00:07:59,920 it like...fine dining. 156 00:08:02,440 --> 00:08:05,200 You roll up a piece of chicken - that means in the middle's 157 00:08:05,200 --> 00:08:08,160 got to be cooked all the way through. 158 00:08:08,160 --> 00:08:10,800 This should be awesome. 159 00:08:10,800 --> 00:08:12,360 We will see. 160 00:08:13,600 --> 00:08:17,040 Getting somewhere. Sorted out my pasta machine issues, hopefully. 161 00:08:17,040 --> 00:08:19,120 Terri, you've got 15 minutes. 162 00:08:19,120 --> 00:08:21,920 A little bit up against it for time. 163 00:08:21,920 --> 00:08:25,640 Just trying to get the right amount to fill in so they can taste it. 164 00:08:31,840 --> 00:08:34,880 So I just need to get them on the plate now and I'll be happy. 165 00:08:39,480 --> 00:08:40,919 Terri, that's time. 166 00:08:44,080 --> 00:08:46,240 Oh, good luck. Thanks, guys. 167 00:08:46,240 --> 00:08:48,920 Oh! That looks incredible. It looks amazing. 168 00:08:51,960 --> 00:08:54,360 Hello! Hello. 169 00:08:54,360 --> 00:08:56,200 Whoa. 170 00:08:56,200 --> 00:09:00,560 Accountant Terri's audition dish is crab tortellini, 171 00:09:00,560 --> 00:09:04,280 served in a fish and saffron veloute, 172 00:09:04,280 --> 00:09:06,640 with a parsley and chive oil, 173 00:09:06,640 --> 00:09:10,200 garnished with cress and rainbow trout caviar. 174 00:09:15,800 --> 00:09:17,040 Your pasta is thin. 175 00:09:17,040 --> 00:09:19,280 The filling of the crab inside is good. 176 00:09:19,280 --> 00:09:22,200 And those salty trout caviar are lovely. 177 00:09:23,400 --> 00:09:26,760 But you can be a bit bolder here, I feel. OK. 178 00:09:26,760 --> 00:09:31,560 Definitely that sauce needs some more seasoning in it, but I think 179 00:09:31,560 --> 00:09:33,120 a lot of skill in here. 180 00:09:33,120 --> 00:09:35,440 I like your ambition a lot. I really do. 181 00:09:35,440 --> 00:09:36,520 Thank you. 182 00:09:36,520 --> 00:09:40,000 I like the mellow flavour of fish that's coming from your veloute. 183 00:09:40,000 --> 00:09:43,360 And also a little bit of subtle saffron. 184 00:09:43,360 --> 00:09:45,560 I think this tastes very good. 185 00:09:48,960 --> 00:09:51,960 Terri, it's a good start. A really good start. 186 00:09:51,960 --> 00:09:53,360 Thank you. Thank you. Cheers. 187 00:09:57,160 --> 00:09:58,600 That was intense. 188 00:09:58,600 --> 00:10:02,080 I'm feeling a bit like this is all an out-of-body experience. 189 00:10:03,280 --> 00:10:06,400 Elated. Emotional. Yeah, everything. 190 00:10:09,200 --> 00:10:11,800 I hope John and Gregg appreciate the effort I'm going to 191 00:10:11,800 --> 00:10:13,240 to make these fried dumplings. 192 00:10:13,240 --> 00:10:15,080 HE LAUGHS 193 00:10:15,080 --> 00:10:17,880 Matthew, you've got five minutes until you need to serve up. 194 00:10:17,880 --> 00:10:19,240 Perfect. 195 00:10:19,240 --> 00:10:20,760 Well, not perfect, but... 196 00:10:20,760 --> 00:10:22,080 HE LAUGHS 197 00:10:24,080 --> 00:10:26,600 For Jamaican cuisine, it is posh. 198 00:10:26,600 --> 00:10:28,680 You've not seen anything like it. 199 00:10:29,680 --> 00:10:31,560 Matthew, that's time up. 200 00:10:31,560 --> 00:10:32,680 Yep. 201 00:10:34,440 --> 00:10:35,800 Whey! 202 00:10:36,880 --> 00:10:39,880 I can't actually believe I'm actually here. 203 00:10:39,880 --> 00:10:44,640 IT project coordinator Matthew has served ackee and saltfish 204 00:10:44,640 --> 00:10:49,440 with coconut and lime rice, fried dumpling 205 00:10:49,440 --> 00:10:52,240 and an onion tuile, 206 00:10:52,240 --> 00:10:55,320 finished with mango and coriander puree. 207 00:10:55,320 --> 00:10:59,520 Matthew, that is the prettiest and the smartest ackee and saltfish 208 00:10:59,520 --> 00:11:01,080 I've ever seen. 209 00:11:07,840 --> 00:11:11,200 That tastes fantastic. 210 00:11:11,200 --> 00:11:16,280 Coriander, chilli, the saltfish, the ackee is slippery and beautiful, 211 00:11:16,280 --> 00:11:20,600 but it's that almost sweet dumpling biscuit at the base that holds 212 00:11:20,600 --> 00:11:21,680 it all together. 213 00:11:21,680 --> 00:11:24,080 And then you put a little bit of that mango on there, as well, 214 00:11:24,080 --> 00:11:27,200 giving it almost like a ketchup sweetness. 215 00:11:27,200 --> 00:11:30,000 There is absolutely nothing would stop me demolishing that plate 216 00:11:30,000 --> 00:11:31,240 and asking for another one. 217 00:11:31,240 --> 00:11:32,560 Oh, my gosh. 218 00:11:32,560 --> 00:11:34,120 I'm really impressed. 219 00:11:36,960 --> 00:11:39,120 Your rice is cooked beautifully in the middle. 220 00:11:39,120 --> 00:11:43,040 You've got the sweet red peppers and sweet onions running through it. 221 00:11:43,040 --> 00:11:46,640 This is the best ackee and saltfish I've ever eaten. 222 00:11:48,400 --> 00:11:50,160 Oh, my gosh. 223 00:11:50,160 --> 00:11:51,680 Ever. 224 00:11:51,680 --> 00:11:53,200 It's fantastic. 225 00:11:53,200 --> 00:11:55,160 I do not know what to say. I do not know what to say. 226 00:11:55,160 --> 00:11:56,920 Like, I've dreamed of moments like this. 227 00:11:58,240 --> 00:12:01,400 Thanks, Matthew, very much indeed. Thank you very much. Cheers. 228 00:12:03,760 --> 00:12:05,520 Oh, my gosh! 229 00:12:06,880 --> 00:12:09,040 Early days, I know, but I'm desperate to see what else 230 00:12:09,040 --> 00:12:10,800 he can do now. 231 00:12:10,800 --> 00:12:14,480 I made the best ackee and saltfish ever on MasterChef. 232 00:12:17,760 --> 00:12:20,240 That's made my year. Absolutely made my year. 233 00:12:23,280 --> 00:12:26,120 I'm happy. They're holding in to the shape. 234 00:12:26,120 --> 00:12:28,520 I'm going to pan-fry it and do a skin that's crispy. 235 00:12:29,760 --> 00:12:33,360 Woei, you've got five minutes. Under control. Don't worry. 236 00:12:33,360 --> 00:12:34,560 The sauce is done. 237 00:12:34,560 --> 00:12:37,560 Hopefully don't blow John and Gregg away with the heat. 238 00:12:37,560 --> 00:12:38,680 HE CHUCKLES 239 00:12:43,080 --> 00:12:46,800 There's the rice with the butterfly pea flower water, 240 00:12:46,800 --> 00:12:49,200 which is like a natural blue colour on it. 241 00:12:49,200 --> 00:12:52,240 Woei, mate, you've got 30 seconds. We need to move, please. 242 00:12:57,800 --> 00:12:59,200 To win an apron, 243 00:12:59,200 --> 00:13:04,520 supermarket manager Woei has cooked chicken marinated in turmeric, 244 00:13:04,520 --> 00:13:08,200 served with a tomato and chilli sauce, 245 00:13:08,200 --> 00:13:12,400 blue basmati rice and tempura curry leaves. 246 00:13:18,760 --> 00:13:20,440 I love that sauce. 247 00:13:20,440 --> 00:13:24,560 Rich and buttery, sweet with tomato, nice chilli heat running 248 00:13:24,560 --> 00:13:26,240 through the back of it. That's great. 249 00:13:26,240 --> 00:13:28,480 The thing with the curry leaf, it's nice and crispy, 250 00:13:28,480 --> 00:13:31,680 but because they are curry leaves, they stay quite greasy. 251 00:13:32,960 --> 00:13:35,800 Your rice is wonderful. 252 00:13:35,800 --> 00:13:37,760 It's really light. It's really fluffy. 253 00:13:37,760 --> 00:13:39,920 I have issues with this chicken. 254 00:13:39,920 --> 00:13:44,680 There is a pink tinge inside my bits of chicken, 255 00:13:44,680 --> 00:13:46,160 which are putting me off. 256 00:13:46,160 --> 00:13:47,600 They're undercooked. 257 00:13:47,600 --> 00:13:50,480 Not all of it, but enough to make me uncomfortable. 258 00:13:52,640 --> 00:13:55,880 A lot of stress in there. So, yeah, I'm glad it's all done. 259 00:13:55,880 --> 00:13:58,080 You have to learn how to take criticism, as well. 260 00:13:58,080 --> 00:14:01,240 Resilience is the most important part of life. 261 00:14:04,200 --> 00:14:05,680 Back in the kitchen, 262 00:14:05,680 --> 00:14:10,080 the next three competitors are under way with their audition dishes. 263 00:14:10,080 --> 00:14:13,240 Ooh! Watch your eyebrows. 264 00:14:13,240 --> 00:14:14,880 Perhaps I should watch mine. 265 00:14:14,880 --> 00:14:16,160 SHE CHUCKLES 266 00:14:18,040 --> 00:14:22,200 Mum-of-four Geva is a local government councillor and lives 267 00:14:22,200 --> 00:14:25,640 in the Scottish Highlands with her husband. 268 00:14:25,640 --> 00:14:27,240 Right, that's that. 269 00:14:27,240 --> 00:14:31,280 My love of cooking really began when I met this very tall, 270 00:14:31,280 --> 00:14:35,520 6'7" man with blue eyes who was to become my husband. 271 00:14:35,520 --> 00:14:37,800 And he told me he liked puddings and cakes. 272 00:14:37,800 --> 00:14:40,920 And I thought, "Right, well, I've got to learn to cook." 273 00:14:40,920 --> 00:14:43,040 And that's what I did. 274 00:14:43,040 --> 00:14:45,960 Geva is definitely taking us to Scotland with this dish. 275 00:14:45,960 --> 00:14:50,160 We've got haggis, neeps and tatties. Rather than the traditional 276 00:14:50,160 --> 00:14:52,160 neeps and tatties, 277 00:14:52,160 --> 00:14:54,680 I'm going to give Gregg and John a present. 278 00:14:54,680 --> 00:14:58,400 So it's going to be in a parcel, wrapped up. 279 00:14:58,400 --> 00:15:01,440 And then it's going to be served with a hollandaise sauce. 280 00:15:01,440 --> 00:15:05,600 That could work for me, because I like a sauce with my haggis. 281 00:15:05,600 --> 00:15:09,640 When the children were younger, I did cook this dish quite a lot. 282 00:15:09,640 --> 00:15:12,800 And then one night I woke up and I thought, "Actually, I know 283 00:15:12,800 --> 00:15:17,200 "what I want. I want hollandaise sauce to cut through the richness." 284 00:15:17,200 --> 00:15:20,520 My husband said, "You can't do hollandaise sauce with haggis." 285 00:15:20,520 --> 00:15:21,640 I said, "I can." 286 00:15:21,640 --> 00:15:23,960 And here we are... 287 00:15:23,960 --> 00:15:26,240 ..hollandaise sauce made in the microwave. 288 00:15:34,400 --> 00:15:37,560 Right. 600ml. 289 00:15:37,560 --> 00:15:42,040 Also competing for an apron is 36-year-old anti-piracy manager 290 00:15:42,040 --> 00:15:45,640 Vanessa from London, who grew up eating different foods 291 00:15:45,640 --> 00:15:47,480 from all over the world. 292 00:15:47,480 --> 00:15:51,880 My cooking is really inspired by life experiences, so born 293 00:15:51,880 --> 00:15:53,400 to Goan parents, 294 00:15:53,400 --> 00:15:57,000 I've travelled to sort of 50 countries now, and I take bits 295 00:15:57,000 --> 00:16:00,120 from places I like and put it all together. 296 00:16:00,120 --> 00:16:03,320 I am doing a pineapple crumble, not as you know it. 297 00:16:03,320 --> 00:16:07,960 So it's heavily spiced with tamarind, red chilli, ginger, 298 00:16:07,960 --> 00:16:13,040 cloves, a coconut crumble topping, and then a lime leaf 299 00:16:13,040 --> 00:16:15,520 and coconut milk. Creme anglaise. 300 00:16:15,520 --> 00:16:18,680 Who doesn't love a crumble and custard? 301 00:16:18,680 --> 00:16:22,000 This dish is a family favourite, mainly because my dad came 302 00:16:22,000 --> 00:16:25,760 to this country at the age of 12, and at school was really the first 303 00:16:25,760 --> 00:16:29,960 time that he got to experience British classic puddings. 304 00:16:29,960 --> 00:16:32,200 He loves an apple crumble. 305 00:16:32,200 --> 00:16:34,840 Mm. That's got a kick. 306 00:16:34,840 --> 00:16:36,920 This is a pretty eclectic dish, isn't it? 307 00:16:36,920 --> 00:16:39,680 Hopefully this is a crumble on another level. 308 00:16:39,680 --> 00:16:43,640 I definitely want to taste those spices and flavourings. 309 00:16:43,640 --> 00:16:46,440 I mean, this could be really delicious. 310 00:16:48,480 --> 00:16:51,440 Given that a blitz. That should be good. Yeah. 311 00:16:51,440 --> 00:16:55,560 31-year-old Jonny works as a product trainer for a technology 312 00:16:55,560 --> 00:16:59,800 company and lives in Hebburn in County Durham. 313 00:16:59,800 --> 00:17:01,880 It's not the cleanest job in the world. 314 00:17:03,040 --> 00:17:05,599 Jonny - roast chicken ssam served with ginger 315 00:17:05,599 --> 00:17:10,520 and spring onion sauce, ssam sauce, kimchi and cucumber salad. 316 00:17:11,800 --> 00:17:15,079 The word ssam is Korean and means "to wrap". 317 00:17:15,079 --> 00:17:17,839 So this is basically the combination of my favourite things, 318 00:17:17,839 --> 00:17:20,480 which is Korean flavours, which are super funky, super fresh, 319 00:17:20,480 --> 00:17:22,240 combined with classic British cooking. 320 00:17:22,240 --> 00:17:24,599 I don't know how Jonny is going to serve the roast chicken, 321 00:17:24,599 --> 00:17:28,160 but I'll tell you what, right now, it's actually making my mouth water. 322 00:17:28,160 --> 00:17:30,520 John and Gregg are going to literally get a whole chicken. 323 00:17:30,520 --> 00:17:32,480 They're then going to get the lettuce cups. 324 00:17:32,480 --> 00:17:34,680 They're going to get the kimchi and all this separate 325 00:17:34,680 --> 00:17:37,040 and make their own lettuce cups and eat them how they want. 326 00:17:37,040 --> 00:17:38,960 The reason I'm doing it in a pressure cooker is, 327 00:17:38,960 --> 00:17:40,920 first things first, we have a time constraint, 328 00:17:40,920 --> 00:17:42,240 but the pressure cooker itself 329 00:17:42,240 --> 00:17:44,800 will keep it moist. It'll keep it flavourful. 330 00:17:44,800 --> 00:17:47,720 Street food is absolutely what I want to do, and I think 331 00:17:47,720 --> 00:17:50,720 it just shows a more playful side to food that's out there. 332 00:17:50,720 --> 00:17:53,720 Wrap it all up. Smash it in. Class. 333 00:17:53,720 --> 00:17:55,640 Mm! Delicious. 334 00:17:55,640 --> 00:17:59,440 That kimchi has to be strong and sharp. 335 00:17:59,440 --> 00:18:02,960 Ssam sauce should have a good chilli kick to it. 336 00:18:02,960 --> 00:18:05,560 Jonny, how are you getting on? 337 00:18:05,560 --> 00:18:07,160 Panicking a little bit. 338 00:18:07,160 --> 00:18:10,280 Chicken's not come up to pressure yet, which is a little bit worrying. 339 00:18:10,280 --> 00:18:12,560 Because I need 40 minutes in here... 340 00:18:12,560 --> 00:18:13,800 ..once it's come to pressure. 341 00:18:13,800 --> 00:18:16,400 So I'm hoping that'll be enough time. 342 00:18:22,480 --> 00:18:25,080 The hollandaise is just not working. 343 00:18:25,080 --> 00:18:27,640 It's turned into scrambled eggs. 344 00:18:27,640 --> 00:18:29,080 Geva, you've got five. 345 00:18:29,080 --> 00:18:33,080 Yeah. Can I have another egg, and I'll start again very quickly? 346 00:18:34,280 --> 00:18:37,080 I think the microwave might have been too hot. 347 00:18:38,360 --> 00:18:40,200 Helps not to put the shell in there. 348 00:18:40,200 --> 00:18:42,680 Turn that right down to low this time. 349 00:18:42,680 --> 00:18:44,360 I better start plating. 350 00:18:51,000 --> 00:18:52,880 Geva, you've got one minute. 351 00:18:52,880 --> 00:18:55,320 We'll grab the hollandaise on the way round. 352 00:18:59,840 --> 00:19:01,440 Still hasn't worked. 353 00:19:01,440 --> 00:19:03,280 It's just not thickening. 354 00:19:04,600 --> 00:19:09,880 I'm just going to try and present it as pretty as I can and hope 355 00:19:09,880 --> 00:19:11,680 the flavours are there. 356 00:19:11,680 --> 00:19:14,400 Let's get it out, please. Thank you. 357 00:19:14,400 --> 00:19:16,440 Well done, Geva. Well done. 358 00:19:16,440 --> 00:19:19,320 Hi, Geva. Hello. 359 00:19:19,320 --> 00:19:22,000 I've brought you a present from Scotland. 360 00:19:22,000 --> 00:19:23,440 JOHN CHUCKLES 361 00:19:23,440 --> 00:19:29,360 Government councillor Geva has made haggis wrapped in filo pastry, 362 00:19:29,360 --> 00:19:33,800 served with swede duchess potatoes and a hollandaise sauce. 363 00:19:39,360 --> 00:19:41,360 I love that haggis. 364 00:19:41,360 --> 00:19:42,920 It's peppery. 365 00:19:42,920 --> 00:19:46,560 And there is a hint of smoky whisky about it, as well. 366 00:19:46,560 --> 00:19:48,760 Your duchess potatoes are nicely made. 367 00:19:48,760 --> 00:19:49,960 They are creamy 368 00:19:49,960 --> 00:19:52,560 and you've managed to get a crust on the top of them. 369 00:19:52,560 --> 00:19:55,960 The hollandaise is a disaster. 370 00:19:55,960 --> 00:19:59,480 If it hasn't worked, don't serve it. OK. 371 00:19:59,480 --> 00:20:01,920 Your filo pastry is crisp on the outside. 372 00:20:01,920 --> 00:20:04,160 And then when you have it with the neeps and tatties, 373 00:20:04,160 --> 00:20:06,920 you have the flavour of a really good pasty. 374 00:20:06,920 --> 00:20:11,160 But we cannot ignore the fact the hollandaise hasn't worked. 375 00:20:12,320 --> 00:20:13,560 They enjoyed my food. 376 00:20:13,560 --> 00:20:16,440 And, you know, from two people like John and Gregg, 377 00:20:16,440 --> 00:20:18,200 that's a hell of a compliment. 378 00:20:18,200 --> 00:20:20,680 I'll probably not get an apron because of my hollandaise, 379 00:20:20,680 --> 00:20:22,920 but I'll just keep battling on. 380 00:20:27,440 --> 00:20:30,400 Vanessa, you've got five minutes. Great. 381 00:20:30,400 --> 00:20:32,400 So I have the pineapple ready. 382 00:20:32,400 --> 00:20:35,760 The crumble topping is good to go. 383 00:20:35,760 --> 00:20:38,480 And my creme anglaise is ready. 384 00:20:40,320 --> 00:20:43,800 I'm autistic, so I like things that are very structured. 385 00:20:43,800 --> 00:20:46,040 I like to stick to timings, I like routines. 386 00:20:46,040 --> 00:20:49,440 So, at the moment, it's all going to plan and it's great, but please 387 00:20:49,440 --> 00:20:52,320 don't throw any curveballs at me. 388 00:20:52,320 --> 00:20:53,600 There we go. 389 00:20:55,200 --> 00:20:56,840 All right, let's go. 390 00:20:59,360 --> 00:21:04,200 Anti-piracy manager Vanessa's pudding is pineapple spiced 391 00:21:04,200 --> 00:21:09,840 with tamarind, cardamom, chilli, ginger and cloves, 392 00:21:09,840 --> 00:21:15,160 topped with coconut crumble and served with a yuzu gel and coconut 393 00:21:15,160 --> 00:21:17,160 and lime leaf creme anglaise. 394 00:21:22,680 --> 00:21:27,760 This has the makings of something quite majestic. Lovely, soft fruit 395 00:21:27,760 --> 00:21:30,560 cooked really, really well with a lovely, crumbly top 396 00:21:30,560 --> 00:21:32,120 which is not too sweet. 397 00:21:32,120 --> 00:21:35,280 And the two of those coming together is great. 398 00:21:35,280 --> 00:21:39,920 This creme anglaise with coconut milk and lime leaf is stunning. 399 00:21:39,920 --> 00:21:41,960 I think it's exciting. 400 00:21:41,960 --> 00:21:45,240 I admire what you're doing, but I wouldn't mind 401 00:21:45,240 --> 00:21:48,840 it being a little more subtle so that I got more pineapple. 402 00:21:48,840 --> 00:21:51,560 But you've got great ideas. 403 00:21:54,800 --> 00:21:57,720 I'm feeling really relieved. 404 00:21:57,720 --> 00:22:00,840 I'm just very happy that I didn't crumble under pressure. 405 00:22:00,840 --> 00:22:02,280 Excuse the pun. 406 00:22:09,920 --> 00:22:12,600 So my chicken actually did come up to pressure. 407 00:22:12,600 --> 00:22:13,720 Hallelujah. 408 00:22:16,080 --> 00:22:18,720 Oh. Oh, my God. That looks good. 409 00:22:21,400 --> 00:22:23,640 The relief. It is good. It is ready. 410 00:22:25,080 --> 00:22:28,080 I'm hoping that by putting it in a pan with the butter and basting it, 411 00:22:28,080 --> 00:22:31,400 very much like you would do with a steak, it will brown it up. 412 00:22:31,400 --> 00:22:33,360 Come on. Heat, heat, heat, heat, heat! 413 00:22:33,360 --> 00:22:36,640 Jonny. Yes. Two minutes. Let's finish plating up. 414 00:22:41,880 --> 00:22:43,640 We should be good to go. 415 00:22:47,320 --> 00:22:49,120 Whoa! 416 00:22:49,120 --> 00:22:50,840 All right? How's it going? 417 00:22:50,840 --> 00:22:52,240 Brilliant! 418 00:22:52,240 --> 00:22:54,880 I don't know what I expected, but I did not expect that. 419 00:22:54,880 --> 00:22:58,360 So the idea is that we wrap it, is that right? Yes. 420 00:22:58,360 --> 00:23:02,480 Technology product trainer Jonny has served a lime and spring 421 00:23:02,480 --> 00:23:04,120 onion buttered chicken... 422 00:23:04,120 --> 00:23:06,880 Shall I pull it apart, Mr Wallace? Go on, love. 423 00:23:06,880 --> 00:23:13,240 ..in lettuce wraps with kimchi and a pickled cucumber salad, 424 00:23:13,240 --> 00:23:16,200 served with ginger and spring onion sauce 425 00:23:16,200 --> 00:23:18,520 and a Korean chilli ssam sauce. 426 00:23:19,800 --> 00:23:24,080 Oh, Jonny. Is it pink? Oh, yeah. Oh, dear. 427 00:23:26,160 --> 00:23:28,760 The breast is edible. That's fine. 428 00:23:38,080 --> 00:23:41,280 Your red sauce here has got a sweet smokiness. 429 00:23:41,280 --> 00:23:42,880 A little bit of chilli, as well. 430 00:23:42,880 --> 00:23:46,280 The kimchi is not quite as powerful, but you still got a little bit 431 00:23:46,280 --> 00:23:50,360 of almost salty fizz fermenting on there. That's good. 432 00:23:50,360 --> 00:23:55,080 But that chicken, in parts, is a little too pink. 433 00:23:55,080 --> 00:23:57,280 We're eating it, but we're picking around there. 434 00:23:57,280 --> 00:24:00,040 It needed more cooking. 435 00:24:00,040 --> 00:24:02,080 I like your cucumber salad. 436 00:24:02,080 --> 00:24:07,080 I think that's lovely, and a good proper whack of just grated ginger 437 00:24:07,080 --> 00:24:10,000 with that spring onion, really nice. 438 00:24:10,000 --> 00:24:12,280 Your chicken's not cooked enough. 439 00:24:12,280 --> 00:24:16,120 But I think it's a really nice idea. Thank you. 440 00:24:18,400 --> 00:24:22,680 I felt pretty confident all the way through. And then for the chicken to not be fully cooked, 441 00:24:22,680 --> 00:24:25,280 there's no other word for it - it's gutting. It really is. 442 00:24:28,760 --> 00:24:32,400 It's now down to the final three auditionees 443 00:24:32,400 --> 00:24:35,120 to impress John and Gregg. 444 00:24:35,120 --> 00:24:39,920 I cannot believe I'm actually in the MasterChef kitchen cooking. 445 00:24:39,920 --> 00:24:44,720 26-year-old technology startup manager Zoe from Aberdeenshire 446 00:24:44,720 --> 00:24:47,400 is inspired to cook by her mum. 447 00:24:47,400 --> 00:24:51,520 Whenever I'm up on the Isle of Skye visiting my mum, we always go out 448 00:24:51,520 --> 00:24:54,960 and catch fish or fresh langoustines and cook for everyone. 449 00:24:54,960 --> 00:24:57,400 So our time in the kitchen is really special. 450 00:24:57,400 --> 00:25:02,400 Zoe's up next and we have got festive lobster risotto 451 00:25:02,400 --> 00:25:05,280 topped with lobster emulsion and a truffle sauce. 452 00:25:05,280 --> 00:25:08,000 My partner is Italian and this is his favourite dish 453 00:25:08,000 --> 00:25:10,400 and this is the dish that we get out at Christmas time. 454 00:25:10,400 --> 00:25:13,720 So definitely a decadent dish for sure. 455 00:25:13,720 --> 00:25:16,360 Who doesn't love lobster and truffle, you know? 456 00:25:16,360 --> 00:25:19,000 Served in a lobster bisque. 457 00:25:19,000 --> 00:25:22,120 So I just want to get, like, all the amazing flavour 458 00:25:22,120 --> 00:25:25,520 from the lobster heads and everything into the bisque. 459 00:25:25,520 --> 00:25:29,400 In an hour and 20 minutes, making a lobster bisque and truffle sauce 460 00:25:29,400 --> 00:25:31,040 and doing a risotto - 461 00:25:31,040 --> 00:25:34,040 Zoe is going to have to work really quickly. 462 00:25:34,040 --> 00:25:37,640 A lot of skill here, if Zoe can pull it off. 463 00:25:37,640 --> 00:25:39,480 So far, so good. 464 00:25:39,480 --> 00:25:41,600 JO: Who doesn't like garlic? 465 00:25:41,600 --> 00:25:44,320 Apart from Dracula. 466 00:25:44,320 --> 00:25:48,160 56-year-old Jo is an award-winning CEO 467 00:25:48,160 --> 00:25:50,000 of her own recruitment company 468 00:25:50,000 --> 00:25:54,840 and lives with her partner and children in Huddersfield. 469 00:25:54,840 --> 00:25:58,160 Recruitment is very, very fast-paced. It's really pressurised. 470 00:25:58,160 --> 00:26:02,400 So I started cooking to kind of wind down and it made me relax 471 00:26:02,400 --> 00:26:04,800 and I just got into it and I loved it. 472 00:26:04,800 --> 00:26:08,200 If this is Jo's family favourite, then some of her family 473 00:26:08,200 --> 00:26:11,520 may come from Yorkshire and some of them may come from India. 474 00:26:11,520 --> 00:26:15,720 Everybody in West Yorkshire loves a curry, so I thought I would make 475 00:26:15,720 --> 00:26:19,760 a champaran lamb handi curry with rice. 476 00:26:19,760 --> 00:26:24,880 Champaran, as far as I know, is very, very hot and I love that. 477 00:26:24,880 --> 00:26:28,960 The handi is pastry that goes across the top of the curry dish. 478 00:26:28,960 --> 00:26:31,720 The dough will seal the pot 479 00:26:31,720 --> 00:26:34,800 and therefore the meat will be even more tender. 480 00:26:36,160 --> 00:26:39,680 I've been using Indian flavours for years and I've invented 481 00:26:39,680 --> 00:26:43,040 a flat, spicy Yorkshire pudding instead of a naan bread. 482 00:26:43,040 --> 00:26:47,320 Spicy Yorkshire puddings. Now, there's something I haven't seen. 483 00:26:47,320 --> 00:26:52,120 So in the batter I've added coriander, cumin, garlic, chilli. 484 00:26:52,120 --> 00:26:54,880 I know they both like a bit of spice. 485 00:26:54,880 --> 00:26:58,640 This should be absolutely bursting with flavour 486 00:26:58,640 --> 00:27:02,240 and I hope enough chilli to bring a sweat on my brow. 487 00:27:02,240 --> 00:27:05,320 It's gone down a storm each time, apart from once 488 00:27:05,320 --> 00:27:08,360 when I put too many chillies in and somebody's lips went blue. 489 00:27:11,800 --> 00:27:13,080 Oh. 490 00:27:13,080 --> 00:27:15,520 Muy rico! 491 00:27:15,520 --> 00:27:19,320 Last to Audition is 31-year-old delivery driver Nickolas, 492 00:27:19,320 --> 00:27:22,440 who enjoys cooking dishes from his heritage 493 00:27:22,440 --> 00:27:25,360 for his fiancee and five-year-old daughter. 494 00:27:25,360 --> 00:27:28,520 I was born in Caracas. I came over when I was one, 495 00:27:28,520 --> 00:27:31,280 and Venezuelan cooking was always something that was in the house. 496 00:27:31,280 --> 00:27:34,520 And I just want to champion that and sort of show John and Gregg 497 00:27:34,520 --> 00:27:39,080 the real Latin flair - full spice, full flavour, full passion. 498 00:27:39,080 --> 00:27:42,080 Hopefully they're going to love it. 499 00:27:42,080 --> 00:27:44,160 Venezuelan corn-fed chicken 500 00:27:44,160 --> 00:27:47,120 on a bed of black beans with pancetta, 501 00:27:47,120 --> 00:27:49,920 roasted yellow pepper and jalapeno puree 502 00:27:49,920 --> 00:27:53,920 served with lemon and coriander-infused rice. 503 00:27:53,920 --> 00:27:55,480 Wow. 504 00:27:55,480 --> 00:27:59,960 This dish I started since I was eight. So my mum had two jobs, 505 00:27:59,960 --> 00:28:01,680 so I had to cook dinner by myself. 506 00:28:01,680 --> 00:28:05,480 So this has been in development for a long time. I'm not going to lie, 507 00:28:05,480 --> 00:28:07,560 when I was eight, it wasn't that good. 508 00:28:07,560 --> 00:28:10,600 But I think I've got to a point where I'm proud of it, you know? 509 00:28:10,600 --> 00:28:12,920 So better get it right. 510 00:28:12,920 --> 00:28:16,960 Jalapeno puree. I'd like it to have a little bit of a whack. 511 00:28:19,800 --> 00:28:22,760 Oh, it's a lovely colour. That's worked out well. 512 00:28:24,000 --> 00:28:26,280 # La-la-la-la, la la la! # 513 00:28:26,280 --> 00:28:30,680 Look at that. Whoo, baby! Let's see how it turns out. 514 00:28:32,280 --> 00:28:34,600 How much longer have I got? You got ten minutes. 515 00:28:39,560 --> 00:28:42,880 That looks amazing. My bisque isn't quite as good as it is at home, 516 00:28:42,880 --> 00:28:45,560 so I'm a bit annoyed with that. 517 00:28:45,560 --> 00:28:47,760 I'm going to bribe them with truffle. 518 00:29:02,840 --> 00:29:07,960 Technology-startup manager Zoe's dish is a lobster risotto 519 00:29:07,960 --> 00:29:10,160 topped with a lobster emulsion, 520 00:29:10,160 --> 00:29:13,120 chives and samphire, 521 00:29:13,120 --> 00:29:18,040 drizzled with black truffle sauce and served in a lobster bisque. 522 00:29:25,120 --> 00:29:28,640 Your lobster's cooked beautifully. It's not tough or chewy. 523 00:29:28,640 --> 00:29:31,320 I think your risotto rice is cooked very, very nicely. 524 00:29:31,320 --> 00:29:35,880 The issue here is that we've got two very classic dishes, 525 00:29:35,880 --> 00:29:37,840 a bisque and a risotto. 526 00:29:37,840 --> 00:29:40,320 And, actually, they don't belong together. 527 00:29:40,320 --> 00:29:45,080 Putting risotto in a soup, it's going to turn to soup. 528 00:29:45,080 --> 00:29:47,080 Your bisque, you are getting there. 529 00:29:47,080 --> 00:29:49,360 You're getting that almost sweetness. 530 00:29:49,360 --> 00:29:51,480 You're getting a little bit of the smokiness, 531 00:29:51,480 --> 00:29:55,000 but it needs more work. It probably needs more time. 532 00:29:55,000 --> 00:29:59,240 But I am really impressed by your knowledge and your ambition. 533 00:30:01,480 --> 00:30:03,440 I was really annoyed with my bisque 534 00:30:03,440 --> 00:30:05,680 because it always tastes so amazing at home. 535 00:30:05,680 --> 00:30:10,920 But hopefully that's enough to bag that apron. So we'll see. 536 00:30:12,880 --> 00:30:15,840 Right, here we go for the Yorkshire pudding. 537 00:30:19,280 --> 00:30:23,560 If it's a little bit crispy, with it being a batter, it's much nicer. 538 00:30:23,560 --> 00:30:25,360 OK, Jo, this is the last minute. 539 00:30:29,480 --> 00:30:32,000 The curry is looking good. 540 00:30:32,000 --> 00:30:35,400 I hope they get all the spices. That's what I hope. 541 00:30:39,480 --> 00:30:42,280 Recruitment company CEO Jo 542 00:30:42,280 --> 00:30:45,480 has cooked a champaran lamb handi curry 543 00:30:45,480 --> 00:30:50,560 served with spiced Yorkshire puddings, green basmati rice 544 00:30:50,560 --> 00:30:55,440 and a cucumber, tomato and onion Indian kachumber salad. 545 00:30:59,960 --> 00:31:04,280 I am loving putting a little bit of that lamb inside your slightly 546 00:31:04,280 --> 00:31:06,960 spiced Yorkshire pudding and dipping it into the curry sauce, 547 00:31:06,960 --> 00:31:09,000 I am loving it. In fact, 548 00:31:09,000 --> 00:31:12,040 nearly all the lamb's gone and the Yorkshire puddings are gone. 549 00:31:12,040 --> 00:31:15,960 Well done. Thank you. Well done. But the rice is undercooked. 550 00:31:15,960 --> 00:31:18,480 It's hard and it's also watery. 551 00:31:19,840 --> 00:31:21,000 The Yorkshire puddings, 552 00:31:21,000 --> 00:31:23,520 I really would have loved those to be big and puffy, 553 00:31:23,520 --> 00:31:27,480 but they seem to me to be more like a pancake, a flat pancake. 554 00:31:27,480 --> 00:31:30,520 And because of that, they're going slightly greasy. 555 00:31:30,520 --> 00:31:36,200 Jo, I think the concept of this dish is wonderful, 556 00:31:36,200 --> 00:31:41,200 but the execution is not quite there. Thank you. 557 00:31:44,000 --> 00:31:47,320 I know how to cook rice. I'm so cross with myself. 558 00:31:47,320 --> 00:31:50,320 I think it's easy to make mistakes when you're under such pressure. 559 00:31:55,480 --> 00:31:57,800 Mate, five minutes. 560 00:31:57,800 --> 00:32:01,640 Itchy bum... No, squeaky bum time. Sorry. 561 00:32:01,640 --> 00:32:03,200 We don't want that. 562 00:32:07,400 --> 00:32:11,200 Sensational. Really good. Happy with that. 563 00:32:11,200 --> 00:32:15,000 I want one of the Gregg Wallace, like, trademark grins. 564 00:32:15,000 --> 00:32:18,680 That would be great. There's a feel-good factor in that. 565 00:32:18,680 --> 00:32:20,680 Done. Yeah. Service. 566 00:32:25,360 --> 00:32:28,120 Hello, gents. Hey. 567 00:32:28,120 --> 00:32:33,400 Delivery driver Nickolas has made roasted Venezuelan chicken 568 00:32:33,400 --> 00:32:36,000 cooked in a chilli tomato sauce 569 00:32:36,000 --> 00:32:42,480 with lemon and coriander-infused rice, black beans and pancetta 570 00:32:42,480 --> 00:32:45,920 and a yellow pepper and jalapeno puree. 571 00:32:47,040 --> 00:32:50,080 Big lumps of garlic in there. Oh, no. 572 00:32:50,080 --> 00:32:52,640 A bit of star anise. Yeah, I was looking for it. 573 00:32:52,640 --> 00:32:54,840 I thought it was still in the pan. 574 00:32:59,840 --> 00:33:03,280 I really like your flavours. I get a little bit of chilli, 575 00:33:03,280 --> 00:33:06,480 a bit of sweetness of tomato, smokiness of the beans. 576 00:33:06,480 --> 00:33:09,280 I'm getting a little saltiness from the ham, as well. 577 00:33:09,280 --> 00:33:12,760 Really like the chicken skin being so crispy, 578 00:33:12,760 --> 00:33:15,080 but we've got to bring a bit of refinement to it. 579 00:33:15,080 --> 00:33:17,640 Not leaving a lump of star anise in there, 580 00:33:17,640 --> 00:33:22,560 not leaving chunks of garlic as big as your thumb in there. 581 00:33:22,560 --> 00:33:26,520 That yellow pepper jalapeno puree, I really like. 582 00:33:26,520 --> 00:33:30,440 That's the star of the show. Rice is cooked very, very well. 583 00:33:30,440 --> 00:33:34,560 The tomato sauce - a bit more, please. But I like it. 584 00:33:34,560 --> 00:33:37,600 I think it tastes good. Thank you. 585 00:33:40,000 --> 00:33:44,560 Oh, honestly, the adrenaline is just, like, running through me. 586 00:33:44,560 --> 00:33:47,400 I think they really loved the Latin and Venezuelan vibe 587 00:33:47,400 --> 00:33:50,120 that I had going on. It makes me really proud. 588 00:33:50,120 --> 00:33:51,560 HE EXHALES 589 00:33:54,560 --> 00:33:57,480 Personally, I've loved it. Loved it, loved it, loved it. 590 00:33:57,480 --> 00:33:59,520 And I think we've got some brilliant cooks. 591 00:33:59,520 --> 00:34:01,960 Nobody's shying away from flavour, that's for sure. 592 00:34:01,960 --> 00:34:04,080 This is really promising. 593 00:34:04,080 --> 00:34:07,880 But there were errors on dishes here that were impossible to ignore. 594 00:34:07,880 --> 00:34:10,400 A split hollandaise. 595 00:34:10,400 --> 00:34:13,400 Undercooked rice. 596 00:34:13,400 --> 00:34:15,760 And undercooked chicken. 597 00:34:18,679 --> 00:34:21,199 There's one person that really, really impressed. 598 00:34:22,600 --> 00:34:25,760 But as for the rest, who do you reward? 599 00:34:25,760 --> 00:34:31,080 Because those four are good cooks, all of them really ambitious. 600 00:34:45,199 --> 00:34:47,400 We had some great food. 601 00:34:47,400 --> 00:34:49,800 We also had a few issues, 602 00:34:49,800 --> 00:34:53,080 but we think this was a pretty decent standard. 603 00:34:53,080 --> 00:34:55,840 Well done, all of you. 604 00:34:55,840 --> 00:34:59,280 We have just three aprons to give. 605 00:34:59,280 --> 00:35:04,200 There was one cook today who gave us something quite individual. 606 00:35:04,200 --> 00:35:07,160 An outstanding dish without faults. 607 00:35:07,160 --> 00:35:10,160 Matthew, congratulations. You got yourself an apron. 608 00:35:12,800 --> 00:35:14,680 Well done, man. 609 00:35:15,760 --> 00:35:18,120 Ackee and saltfish like no other. 610 00:35:22,160 --> 00:35:25,400 One other person really stood out for Gregg and I. 611 00:35:25,400 --> 00:35:27,880 Huge amounts of process. 612 00:35:31,560 --> 00:35:35,120 Terri, congratulations. You've got yourself an apron. Thank you. 613 00:35:39,560 --> 00:35:41,840 Good on you. Really good. 614 00:35:43,400 --> 00:35:46,560 There was one person who really dared to be different. 615 00:35:52,120 --> 00:35:55,280 The only person to cook a dessert. 616 00:35:55,280 --> 00:35:58,440 Vanessa, congratulations. You got yourself an apron. 617 00:36:02,600 --> 00:36:08,320 Matthew, Terri, Vanessa, please come and get your MasterChef aprons. 618 00:36:17,360 --> 00:36:19,680 Oh, my gosh. Guys, you did it. 619 00:36:19,680 --> 00:36:22,200 I am buzzing. Well done. High five. 620 00:36:25,280 --> 00:36:28,040 How does it look? 621 00:36:28,040 --> 00:36:30,680 I can't believe it, to be honest. I mean, this is the whole reason 622 00:36:30,680 --> 00:36:33,080 we came here but I still can't believe I'm in an apron. 623 00:36:33,080 --> 00:36:36,680 It's magical. Oh, it's amazing. It's an amazing feeling. 624 00:36:36,680 --> 00:36:37,920 Well done, guys. 625 00:36:39,960 --> 00:36:42,680 We understand that you may well be disappointed. 626 00:36:42,680 --> 00:36:45,200 That's OK. You have another chance. 627 00:36:45,200 --> 00:36:49,280 Show us what you're made of. Show us your skill. Get yourself an apron. 628 00:36:51,440 --> 00:36:54,920 This is a MasterChef invention test. 629 00:36:56,560 --> 00:37:00,960 Behind us, there is a plethora of ingredients. 630 00:37:00,960 --> 00:37:04,440 And from those, we want you to cook for us one dish. 631 00:37:04,440 --> 00:37:06,240 It could be sweet. It could be savoury. 632 00:37:06,240 --> 00:37:09,040 It could be whatever you want it to be. 633 00:37:09,040 --> 00:37:11,760 Just make it delicious. 634 00:37:11,760 --> 00:37:16,040 There are only four aprons, which means, of course, two of you, 635 00:37:16,040 --> 00:37:18,920 sadly, will be leaving the competition. 636 00:37:18,920 --> 00:37:21,680 Ladies and gentlemen, come up and get your ingredients. 637 00:37:23,600 --> 00:37:25,960 There must be something you really want badly. 638 00:37:30,080 --> 00:37:32,000 Scary. 639 00:37:32,000 --> 00:37:35,240 I'm used to picking ingredients at home, but this is MasterChef, 640 00:37:35,240 --> 00:37:37,600 so it's a bit different. 641 00:37:37,600 --> 00:37:40,320 With the ingredients laid out on these tables, 642 00:37:40,320 --> 00:37:43,840 their benches can take us to anywhere in the world. 643 00:37:43,840 --> 00:37:46,800 I'm shaking out of my skin! 644 00:37:43,840 --> 00:37:46,800 HE LAUGHS 645 00:37:46,800 --> 00:37:48,920 But I've got a game plan. 646 00:37:48,920 --> 00:37:51,880 They've got mackerel, prawns. 647 00:37:51,880 --> 00:37:56,440 There's some mince, fruit, vegetables, spices. 648 00:37:56,440 --> 00:38:00,520 And if they want to go sweet there's even chocolate and pastry. 649 00:38:00,520 --> 00:38:03,320 The problem is, can they control their nerves 650 00:38:03,320 --> 00:38:05,600 and concentrate and get one great dish? 651 00:38:06,720 --> 00:38:08,640 Oh! I'm feeling terrified. 652 00:38:08,640 --> 00:38:11,280 I'm just a little bit worried about the time but I'm just going 653 00:38:11,280 --> 00:38:14,200 to get everything I need, run back to my bench and try and smash it out 654 00:38:14,200 --> 00:38:15,600 as quickly as possible. 655 00:38:19,320 --> 00:38:22,720 Right, you've chosen your ingredients. 1 hour and 15 minutes. 656 00:38:22,720 --> 00:38:24,360 Get yourself an apron. 657 00:38:35,600 --> 00:38:37,200 I'm not going to lie. 658 00:38:37,200 --> 00:38:40,400 Like, an invention test is absolutely terrifying. 659 00:38:40,400 --> 00:38:43,720 But making stuff up on the spot is a good strength for me 660 00:38:43,720 --> 00:38:46,400 because I'm a dad and I've got to feed my girls. 661 00:38:46,400 --> 00:38:48,240 So, fingers crossed, really. 662 00:38:49,960 --> 00:38:53,160 When we said come and get your ingredients, 663 00:38:53,160 --> 00:38:56,520 you actually ran to the bench. I was ready to barge people, to be fair. 664 00:38:56,520 --> 00:38:58,240 HE LAUGHS 665 00:38:58,240 --> 00:39:02,400 Um...I want this so bad. What's your dish, please, my friend? 666 00:39:02,400 --> 00:39:04,960 So I'm going to do pan-fried prawns with a prawn bisque 667 00:39:04,960 --> 00:39:07,760 and sauteed samphire. Wow. 668 00:39:07,760 --> 00:39:10,400 But I want to show that I can cook with French technique. 669 00:39:10,400 --> 00:39:13,160 And if you want to be a really good cook, you've got to have that down. 670 00:39:13,160 --> 00:39:15,360 Are you putting yourself under a bit of pressure here? 671 00:39:15,360 --> 00:39:17,920 To succeed in life, you've got to put yourself under pressure. 672 00:39:17,920 --> 00:39:21,160 Otherwise you won't get anything out of it. Nickolas, I love the passion. 673 00:39:24,480 --> 00:39:28,400 Nickolas has chosen the biggest, most beautiful prawns ever. 674 00:39:28,400 --> 00:39:30,040 He needs to make sure those prawns 675 00:39:30,040 --> 00:39:33,040 are completely cooked all the way through. 676 00:39:33,040 --> 00:39:35,840 The bisque, lovely flavour of the shells, the prawns 677 00:39:35,840 --> 00:39:39,560 with shallots and garlic, and that's wonderful. 678 00:39:39,560 --> 00:39:42,600 But Nickolas is being really brave here cos we've only got three things 679 00:39:42,600 --> 00:39:45,800 on our plate and those three things have to be absolutely perfect. 680 00:39:48,720 --> 00:39:50,360 HE LAUGHS 681 00:39:55,680 --> 00:40:00,560 I just want John to smile and say that it's OK, and I'll be honoured. 682 00:40:03,200 --> 00:40:05,040 What are you making for us, Jo? 683 00:40:05,040 --> 00:40:10,120 I'm making meatballs with chorizo in a red wine spicy sauce. 684 00:40:10,120 --> 00:40:12,840 And I'm going to serve that with some rainbow carrots 685 00:40:12,840 --> 00:40:14,960 and some garlic roast potatoes. 686 00:40:14,960 --> 00:40:17,800 You run your own company, right? Mm-hm. Are you competitive? 687 00:40:17,800 --> 00:40:20,160 It's not about taking part. It's about winning. 688 00:40:20,160 --> 00:40:22,400 And I used to get told off by the teachers at school 689 00:40:22,400 --> 00:40:25,480 when I used to say that to my children. Wow. Yeah. Yeah. Wow. 690 00:40:25,480 --> 00:40:28,160 You've got to go for it, haven't you, Gregg? 691 00:40:30,240 --> 00:40:33,320 I love meatballs, but I still think of meatballs going with something 692 00:40:33,320 --> 00:40:35,800 like pasta or rice or mashed potato. 693 00:40:37,440 --> 00:40:40,520 How are we going to take up that sauce from those meatballs 694 00:40:40,520 --> 00:40:43,800 with roast potatoes and roasted carrots? 695 00:40:43,800 --> 00:40:47,280 I think it's a fine line between playing it safe 696 00:40:47,280 --> 00:40:48,840 and showcasing your skill set. 697 00:40:48,840 --> 00:40:53,560 So I do believe that simple dishes that taste fantastic 698 00:40:53,560 --> 00:40:55,160 get a lot of people through. 699 00:40:58,360 --> 00:40:59,800 Desperate for that apron. 700 00:41:01,000 --> 00:41:03,600 Zoe's making Sicilian dumplings. 701 00:41:03,600 --> 00:41:06,040 We've got a pasta dough not made with eggs 702 00:41:06,040 --> 00:41:08,280 but made with water and olive oil. 703 00:41:08,280 --> 00:41:12,000 And then inside that, she's got mashed potato with goat's cheese 704 00:41:12,000 --> 00:41:15,720 and Parmesan cheese, chopped-up basil and mint. 705 00:41:15,720 --> 00:41:17,160 Amazing. 706 00:41:17,160 --> 00:41:20,200 Served in tomato sauce, lots of tomatoes, shallots, 707 00:41:20,200 --> 00:41:24,320 with some olive oil. This is really exciting from Zoe. 708 00:41:26,400 --> 00:41:30,000 Good? Yes. Just a little bit more salt and then we're there. 709 00:41:30,000 --> 00:41:32,040 You are staying with this Italian theme. 710 00:41:32,040 --> 00:41:35,000 I'm a huge fan of Italian food. It's definitely my favourite cuisine. 711 00:41:35,000 --> 00:41:37,480 Whenever we go over there - which is a couple of times a year - 712 00:41:37,480 --> 00:41:40,480 we always starve ourselves beforehand so we can just gorge 713 00:41:40,480 --> 00:41:42,360 out on everything. 714 00:41:45,120 --> 00:41:47,520 You're over halfway. 715 00:41:47,520 --> 00:41:49,480 You've got about 30 minutes. 716 00:41:51,680 --> 00:41:54,280 I'm going to push it. Certainly going to push it. 717 00:41:54,280 --> 00:41:56,480 I definitely feel like I've got something to prove. 718 00:41:56,480 --> 00:41:57,800 It's a chance for redemption. 719 00:41:57,800 --> 00:42:01,120 This round, I just smash it out and give them the very best of me. 720 00:42:04,280 --> 00:42:08,000 I'm giving you a tahini pecan dark chocolate brownie 721 00:42:08,000 --> 00:42:11,960 and brown sugar ice cream. Wow! 722 00:42:11,960 --> 00:42:15,720 So, usually, I've done these with miso, to give a real savoury punch. 723 00:42:15,720 --> 00:42:19,840 There is no miso for us today, so I figure if I go for tahini, it is something that's going to give me 724 00:42:19,840 --> 00:42:24,000 that nice flavour profile to go with it. How much do you now want an apron? 725 00:42:24,000 --> 00:42:27,160 More than anything. Like, not to be harsh to these guys, 726 00:42:27,160 --> 00:42:31,480 but I want to beat each and every one of them. Sorry, guys. 727 00:42:37,280 --> 00:42:41,040 Jonny's got a brown sugar ice cream. Wonderful. 728 00:42:42,320 --> 00:42:44,440 But Jonny is right up against the clock. 729 00:42:44,440 --> 00:42:46,760 His first sort of custard to make ice cream was curdled, 730 00:42:46,760 --> 00:42:49,560 and he's going to have to start all over again. 731 00:42:49,560 --> 00:42:53,600 Took my eye off it for two seconds and it boiled. 732 00:42:53,600 --> 00:42:56,360 I just hope he's got enough time for it to churn. 733 00:42:56,360 --> 00:42:58,920 The ice cream's got to go in the churner... 734 00:42:58,920 --> 00:43:02,600 Well, it's meant to go in for 30 minutes. I've got 23 left. 735 00:43:02,600 --> 00:43:05,120 It's going in for as long as it can. 736 00:43:05,120 --> 00:43:07,520 Jonny's using tahini to make his brownie. 737 00:43:07,520 --> 00:43:09,360 He said he's used miso before. 738 00:43:09,360 --> 00:43:12,640 They might taste similar, but they're completely different things, 739 00:43:12,640 --> 00:43:15,760 completely different textures, made in completely different ways. 740 00:43:15,760 --> 00:43:19,840 If it works, fantastic. But it's a big if. 741 00:43:25,000 --> 00:43:28,080 Woei is making for us an Asian broth 742 00:43:28,080 --> 00:43:31,600 with rice noodles and a piece of mackerel. Fabulous. 743 00:43:31,600 --> 00:43:35,320 He filleted that mackerel perfectly, took all the bones, 744 00:43:35,320 --> 00:43:37,840 all the trimmings and made a lovely stock. 745 00:43:37,840 --> 00:43:42,000 And to that, he's added a mixture of galangal, chilli, lemongrass. 746 00:43:42,000 --> 00:43:43,880 They're big, big flavours. 747 00:43:43,880 --> 00:43:46,720 Getting that balance right is really difficult. 748 00:43:48,800 --> 00:43:52,040 Woei, your bench smells fantastic. Oh, thank you. 749 00:43:52,040 --> 00:43:55,240 This is what I grew up with. It's part of your DNA, right? Yeah. 750 00:43:55,240 --> 00:43:59,240 Like salt and pepper is to me, ginger and garlic is to you. 751 00:43:59,240 --> 00:44:02,120 Well, yeah, you can say that. Do you visit Malaysia? 752 00:44:02,120 --> 00:44:05,160 Have you got family out there? Yes, my mum and my brother, sister, 753 00:44:05,160 --> 00:44:08,840 they stay in Malaysia. I miss the food over there. 754 00:44:08,840 --> 00:44:12,280 The food can bring you back to your comfort zone where you are, 755 00:44:12,280 --> 00:44:13,720 where you used to be. 756 00:44:13,720 --> 00:44:17,000 If your food tastes as good as it smells, we're in for a treat. 757 00:44:20,680 --> 00:44:24,800 Came here 20 years ago with luggage. Left the family behind. 758 00:44:24,800 --> 00:44:29,480 It's tough, but I'm really proud of myself to be in here. 759 00:44:34,040 --> 00:44:36,360 I'm feeling quite nervous still. 760 00:44:37,800 --> 00:44:39,000 It's my last chance. 761 00:44:40,960 --> 00:44:44,400 Geva, tell me, please, what it is you're going to make for us. 762 00:44:44,400 --> 00:44:48,000 I'm going to make pancakes with apple and pear, 763 00:44:48,000 --> 00:44:51,000 with caramel sauce and whipped cream 764 00:44:51,000 --> 00:44:53,960 and hope that leads straight to your heart, Gregg, 765 00:44:53,960 --> 00:44:57,280 cos I know you like sweet things. Why pancakes? 766 00:44:57,280 --> 00:45:00,840 Because pancakes are something that we just love at home, 767 00:45:00,840 --> 00:45:03,720 and it's quite an easy thing to do - 768 00:45:03,720 --> 00:45:06,000 she says, who messed up her hollandaise. 769 00:45:06,000 --> 00:45:08,440 But everybody loves them. 770 00:45:10,880 --> 00:45:12,560 For Geva there's nowhere to hide. 771 00:45:12,560 --> 00:45:15,680 Pancake's got to be lovely and thin, not doughy. 772 00:45:15,680 --> 00:45:18,360 The fruit's got to be cooked just so, it can't be crunchy. 773 00:45:18,360 --> 00:45:21,440 Not too sharp, not too sweet. 774 00:45:21,440 --> 00:45:23,680 It could be lovely. 775 00:45:23,680 --> 00:45:26,520 But does it show enough skill? 776 00:45:26,520 --> 00:45:31,200 I hope it tastes as nice as I want it to. Time will tell. 777 00:45:35,680 --> 00:45:38,200 We've got, like, ten minutes, something like that. 778 00:45:38,200 --> 00:45:39,760 So I'm hoping that'll be enough. 779 00:45:39,760 --> 00:45:42,280 Make sure you got something to put on the plate, OK? 780 00:45:46,480 --> 00:45:51,920 Um... I'm not going to do that. I'm going to use a bowl. Yes, yes. 781 00:45:51,920 --> 00:45:54,280 That's a portion, isn't it, hey? 782 00:45:54,280 --> 00:45:57,400 Yeah, you're a big man. Thanks, mate. Appreciate that. 783 00:45:59,880 --> 00:46:02,120 You have five minutes. 784 00:46:02,120 --> 00:46:06,400 Maybe a bit soft, maybe a bit soft. We'll give it another minute. 785 00:46:06,400 --> 00:46:10,000 Because my broth is not spicy enough, so I make, like, a sambal, 786 00:46:10,000 --> 00:46:13,200 if they like more spiciness or punch of flavour in their broth, 787 00:46:13,200 --> 00:46:15,160 they can add a little bit on to it. 788 00:46:19,360 --> 00:46:22,320 You have a minute. You have 60 seconds. 789 00:46:22,320 --> 00:46:25,400 Come on, guys. 60 seconds, please. 790 00:46:25,400 --> 00:46:29,000 Yeah, almost there. We're a little bit soft, but we're good. 791 00:46:31,400 --> 00:46:33,840 Finishing touches, pl... Jonny! 792 00:46:33,840 --> 00:46:37,800 Now! Finishing touches on the plate. Now, now, now, now, now. 793 00:46:41,640 --> 00:46:44,080 That's it. Time's up. Stop. Stop. 794 00:46:46,200 --> 00:46:47,920 Good work, guys. Whoo! 795 00:46:50,200 --> 00:46:54,000 Oh, my God. My word. Come here. 796 00:46:54,000 --> 00:46:56,000 Are you all right? 797 00:46:56,000 --> 00:46:59,000 Honestly, I feel like I could cry after that. 798 00:46:59,000 --> 00:47:01,080 Nickolas, please come and join us. 799 00:47:04,400 --> 00:47:06,480 Delivery driver Nickolas' dish 800 00:47:06,480 --> 00:47:09,200 is pan-fried prawns 801 00:47:09,200 --> 00:47:14,360 served in a prawn bisque with sauteed samphire. 802 00:47:18,760 --> 00:47:22,680 You are getting really good flavour from that bisque, 803 00:47:22,680 --> 00:47:24,920 but you've overseasoned it. Oh! 804 00:47:24,920 --> 00:47:27,120 It's really salty, which is a shame. 805 00:47:27,120 --> 00:47:30,360 However, you said you wanted to show more refinement in your food. 806 00:47:30,360 --> 00:47:32,800 You've done that. Thank you. 807 00:47:32,800 --> 00:47:36,640 Your prawns are beautifully prepared, beautifully cooked. 808 00:47:36,640 --> 00:47:39,520 If you're going to promise us samphire, two bits is not enough. 809 00:47:39,520 --> 00:47:43,120 But the essence of this is good. Thank you. 810 00:47:43,120 --> 00:47:46,040 A little bit heavy handed on the salt. 811 00:47:46,040 --> 00:47:48,360 I was flapping and I was a bit panicked. 812 00:47:48,360 --> 00:47:51,080 But I'm growing as I go on with this competition and, like, 813 00:47:51,080 --> 00:47:54,320 I'll never make that mistake ever again. 814 00:47:54,320 --> 00:47:57,680 To win one of the last four aprons, 815 00:47:57,680 --> 00:48:02,920 technology-startup manager Zoe has served Sicilian dumplings 816 00:48:02,920 --> 00:48:04,800 filled with mashed potato, 817 00:48:04,800 --> 00:48:09,880 goat's cheese, Parmesan and mint in a tomato sauce. 818 00:48:13,840 --> 00:48:17,240 Inside those dumplings - the smoothness of mashed potato, 819 00:48:17,240 --> 00:48:18,680 saltiness from Parmesan cheese 820 00:48:18,680 --> 00:48:21,000 and the acidity that comes from the goat's cheese. 821 00:48:21,000 --> 00:48:24,560 The addition of mint - bold, dangerous, and really interesting. 822 00:48:24,560 --> 00:48:27,720 I like it a lot, Zoe. Thanks. 823 00:48:27,720 --> 00:48:31,960 It's yummy. It's like a soft gnocchi inside a pasta parcel. Yeah. 824 00:48:31,960 --> 00:48:34,280 And across that, you've got a sweet tomato sauce. 825 00:48:34,280 --> 00:48:36,040 I'm impressed with you. 826 00:48:38,280 --> 00:48:41,040 Oh, my gosh. I'm just so relieved 827 00:48:41,040 --> 00:48:44,040 that they liked it and enjoyed the flavours. 828 00:48:44,040 --> 00:48:47,400 I'm on a high after that, for sure. Yeah. 829 00:48:47,400 --> 00:48:52,560 Recruitment CEO Jo has cooked meatballs in a chilli, 830 00:48:52,560 --> 00:48:57,360 paprika, chorizo, tomato and red wine sauce, 831 00:48:57,360 --> 00:49:02,400 served with roast potatoes and roasted honey-glazed carrots. 832 00:49:06,960 --> 00:49:09,640 Your roast potatoes are nice, your carrots are cooked nicely, 833 00:49:09,640 --> 00:49:10,840 and they're sweet. 834 00:49:10,840 --> 00:49:14,800 But you have a big issue in here, and that's the amount of oil 835 00:49:14,800 --> 00:49:18,920 that's coming off. That's making for quite a greasy dish. 836 00:49:20,440 --> 00:49:23,200 Your sauce around your meatballs has a great flavour, 837 00:49:23,200 --> 00:49:24,960 but I need something to mop that up, 838 00:49:24,960 --> 00:49:28,440 and it's not going to be crispy roast potatoes. 839 00:49:28,440 --> 00:49:32,720 For me, that round was the one I feared the most. 840 00:49:32,720 --> 00:49:35,280 You haven't got a recipe to follow and you've got all this stuff 841 00:49:35,280 --> 00:49:39,360 whirling around in your head and it's not easy. 842 00:49:39,360 --> 00:49:45,120 Supermarket manager Woei has served pan-fried mackerel on rice noodles 843 00:49:45,120 --> 00:49:49,960 in a chilli, lemongrass, galangal ginger and turmeric-infused 844 00:49:49,960 --> 00:49:54,200 fish broth with a chilli, garlic and ginger sambal. 845 00:49:59,720 --> 00:50:03,240 That broth, you can taste the richness of that mackerel, 846 00:50:03,240 --> 00:50:07,040 which is quite strong. And then alongside that, that lemongrass, 847 00:50:07,040 --> 00:50:08,400 which is quite sweet, 848 00:50:08,400 --> 00:50:11,320 galangal, which is very fragrant like ginger but softer. 849 00:50:11,320 --> 00:50:15,720 And then the smokiness of the turmeric. That's really good. 850 00:50:15,720 --> 00:50:19,080 Your sambal was nicely made. It's not too hot, which is great. 851 00:50:19,080 --> 00:50:21,680 I think it's a good dish. Thank you. 852 00:50:21,680 --> 00:50:24,640 I'm really enjoying this. The mackerel - really good. 853 00:50:24,640 --> 00:50:27,680 The way you managed to really crisp up the skin. 854 00:50:27,680 --> 00:50:30,160 Noodles cooked nicely. Well done. 855 00:50:31,920 --> 00:50:35,280 I'm feeling great. Got a compliment from John and Gregg. 856 00:50:35,280 --> 00:50:37,880 It's just so unreal and it's just, like, given me 857 00:50:37,880 --> 00:50:41,800 a little bit of confidence back. So, yeah, I can't ask for more. 858 00:50:43,960 --> 00:50:49,120 Government councillor Geva's pancake is served with caramelised apples 859 00:50:49,120 --> 00:50:52,760 and pears, topped with a salted nut caramel, 860 00:50:52,760 --> 00:50:55,040 berries and whipped cream. 861 00:51:01,120 --> 00:51:02,960 Pancake's nicely made. 862 00:51:02,960 --> 00:51:05,760 But because the pears and the apples haven't been cooked very much, 863 00:51:05,760 --> 00:51:08,760 when you bite into them, you've got this juice rushing into your mouth, 864 00:51:08,760 --> 00:51:10,960 which is washing away the flavour of the caramel. 865 00:51:10,960 --> 00:51:13,280 And also that juice with the pancakes making the pancake 866 00:51:13,280 --> 00:51:16,360 go slightly soggy. Across the top, the nuts and the caramel, 867 00:51:16,360 --> 00:51:20,800 I think is a lovely, lovely idea. But it's really salty. 868 00:51:20,800 --> 00:51:22,800 It's a nice thing to eat, 869 00:51:22,800 --> 00:51:27,280 but it's not showing a great deal of knowledge and technique. 870 00:51:28,800 --> 00:51:30,280 I'm feeling a bit despondent 871 00:51:30,280 --> 00:51:33,160 cos I don't think I did really as well as I could have done. 872 00:51:33,160 --> 00:51:36,920 I should have put more into it. But what's done is done. 873 00:51:38,600 --> 00:51:42,720 Finally, it's technology product trainer Jonny, 874 00:51:42,720 --> 00:51:46,120 with his tahini pecan and dark chocolate brownie, 875 00:51:46,120 --> 00:51:48,560 served with a pecan brittle 876 00:51:48,560 --> 00:51:51,120 and a brown sugar ice cream. 877 00:51:56,440 --> 00:51:59,280 Whatever this thing is, it's not quite a brownie. 878 00:51:59,280 --> 00:52:00,760 It's not quite a biscuit. 879 00:52:00,760 --> 00:52:03,360 It's almost like the density of a bread-and-butter pudding. 880 00:52:03,360 --> 00:52:06,880 The tahini inside it is giving, like, a peanut butter flavour. 881 00:52:06,880 --> 00:52:09,720 There's lots of chocolate in there. Mate, whether you want to put 882 00:52:09,720 --> 00:52:12,240 the ice cream on it or even dunk it in a cup of tea, 883 00:52:12,240 --> 00:52:14,120 I'm really impressed. 884 00:52:14,120 --> 00:52:18,880 Your caramel, it's so dark. It's got a bitter finish. 885 00:52:18,880 --> 00:52:22,720 You put a smile on my face. I like your food. Thank you so much. 886 00:52:22,720 --> 00:52:25,320 Tahini's got oil in it, so that might be the reason why 887 00:52:25,320 --> 00:52:28,760 it's so dense, but, yeah, good on you, made it work. 888 00:52:28,760 --> 00:52:30,440 Brown sugar ice cream. 889 00:52:30,440 --> 00:52:35,400 Smooth, creamy, rich with vanilla. Delicious. Thank you. 890 00:52:35,400 --> 00:52:37,240 As the invention test goes, 891 00:52:37,240 --> 00:52:40,080 Jonny, I'm really pleased for you and I think it tastes great. 892 00:52:42,640 --> 00:52:44,840 Absolutely amazing feedback. 893 00:52:44,840 --> 00:52:46,960 Get in! 894 00:52:46,960 --> 00:52:51,240 I'm really, really, really hoping it's enough to get me an apron. 895 00:52:51,240 --> 00:52:54,000 I'm desperate for one. I really, really am. 896 00:52:58,600 --> 00:53:01,680 I tell you what, I'm really impressed with these six. Oh! Oof! 897 00:53:01,680 --> 00:53:05,000 That was... That was intense, wasn't it? Wasn't it just? 898 00:53:05,000 --> 00:53:08,680 Lots of knowledge, lots and lots of potential. 899 00:53:11,320 --> 00:53:15,040 Zoe gave us a dish of elegant simplicity. 900 00:53:15,040 --> 00:53:18,800 It showed cookery knowledge and skill and it was delicious. 901 00:53:18,800 --> 00:53:20,880 I think Zoe's got herself an apron. 902 00:53:20,880 --> 00:53:22,960 Woei put a lot of work into his dish, 903 00:53:22,960 --> 00:53:25,320 I think conjured up some great flavour. 904 00:53:25,320 --> 00:53:29,880 It looked good. It tasted good. What can you say? Woei should go through. 905 00:53:31,480 --> 00:53:33,560 I like Jonny. 906 00:53:33,560 --> 00:53:36,320 We've got a brownie, we've got ice cream, we've got caramel. 907 00:53:36,320 --> 00:53:38,920 This is an invention test, the guy knows stuff. 908 00:53:38,920 --> 00:53:41,120 He's showing different types of skill. 909 00:53:41,120 --> 00:53:42,520 Jonny's got himself an apron. 910 00:53:42,520 --> 00:53:48,040 That now leaves us with Jo, Geva and Nickolas. 911 00:53:48,040 --> 00:53:50,680 Nickolas wants to show refinement. He's listening. 912 00:53:50,680 --> 00:53:52,080 The prawns were delicious. 913 00:53:52,080 --> 00:53:54,880 He made a great attempt at cooking that bisque 914 00:53:54,880 --> 00:53:58,640 but it also was overseasoned so it was salty. 915 00:53:58,640 --> 00:54:02,800 Geva's pancake isn't showing a great deal of skill. 916 00:54:02,800 --> 00:54:07,520 Caramel across the top - nice idea, but there was too much salt in it. 917 00:54:07,520 --> 00:54:11,200 Jo made for us some meatballs. That was good. But with it, 918 00:54:11,200 --> 00:54:13,680 some roast potatoes and a couple of roast carrots, 919 00:54:13,680 --> 00:54:15,920 which was just unusual. 920 00:54:15,920 --> 00:54:19,680 We've got a decision to make. Two of them are leaving the competition. 921 00:54:23,160 --> 00:54:25,280 I don't want to leave. This is everything for me. 922 00:54:27,480 --> 00:54:31,720 I've done what I can, and it's in the lap of the gods now. 923 00:54:31,720 --> 00:54:35,160 I'm really enjoying the competition. 924 00:54:35,160 --> 00:54:38,040 It's how you perform on the day, isn't it? 925 00:54:38,040 --> 00:54:39,920 You have to not make mistakes. 926 00:54:41,280 --> 00:54:45,280 You six, I've got to say, have done yourselves proud. 927 00:54:45,280 --> 00:54:48,480 However, we have made a decision. 928 00:54:51,200 --> 00:54:53,720 Zoe, congratulations. 929 00:54:55,360 --> 00:54:59,080 Beautiful dish. Great flavours. Thank you. 930 00:55:01,560 --> 00:55:06,320 Jonny. The technical know-how. Well done. 931 00:55:07,600 --> 00:55:08,920 You are getting an apron. 932 00:55:10,840 --> 00:55:15,680 Woei. Great flavours, perfect fish prep and cookery. 933 00:55:15,680 --> 00:55:18,360 Congratulations. Thank you so much. 934 00:55:21,040 --> 00:55:26,520 That leaves Geva, Jo and Nickolas. 935 00:55:26,520 --> 00:55:29,680 The fourth and final apron goes to... 936 00:55:33,600 --> 00:55:35,000 ..Nickolas. 937 00:55:35,000 --> 00:55:37,680 Yes! Yes! 938 00:55:37,680 --> 00:55:40,160 Oh, come on, man! 939 00:55:40,160 --> 00:55:42,960 Oh, my days! Thank you. 940 00:55:44,560 --> 00:55:46,680 Jo, Geva - sadly, you are leaving us. 941 00:55:46,680 --> 00:55:50,120 We've enjoyed having you here on MasterChef. Thank you so, so much. 942 00:55:50,120 --> 00:55:53,400 Thank you. Thank you. Good luck, guys. 943 00:55:57,760 --> 00:56:00,360 MasterChef will stay with me forever. 944 00:56:00,360 --> 00:56:04,200 I brought Yorkshire to the plates that I've served in there 945 00:56:04,200 --> 00:56:05,800 and I'm proud of that. 946 00:56:05,800 --> 00:56:08,520 It's just been fantastic. 947 00:56:08,520 --> 00:56:12,000 The opportunity of a lifetime, really. 948 00:56:12,000 --> 00:56:15,160 Anyway, I'm back in the real world now. Watch out! 949 00:56:15,160 --> 00:56:19,080 Whoo! Well done! You four, congratulations. 950 00:56:19,080 --> 00:56:23,080 Well done, mate. Well done! Come and get yourself an apron. 951 00:56:27,680 --> 00:56:29,600 Wow, look! 952 00:56:29,600 --> 00:56:34,040 I think it's going to take at least a day or two to sink in. 953 00:56:34,040 --> 00:56:36,240 It's a dream come true. It's amazing. 954 00:56:36,240 --> 00:56:38,880 I can't believe it. Getting the actual apron, 955 00:56:38,880 --> 00:56:41,040 like, it means that I'm good enough. 956 00:56:41,040 --> 00:56:44,040 I just need to really perfect everything. No mistakes. 957 00:56:44,040 --> 00:56:45,480 Come on, mate! 958 00:56:47,320 --> 00:56:49,640 When I heard my name from Gregg, 959 00:56:49,640 --> 00:56:52,480 I have to pinch myself, like, is it real? Is it real? 960 00:56:52,480 --> 00:56:54,960 Yeah, I just can't believe it. 961 00:56:54,960 --> 00:57:00,160 It's gorgeous, innit? I am so excited for what comes next. 962 00:57:00,160 --> 00:57:01,680 There's a lot in store. 963 00:57:04,360 --> 00:57:07,640 Next time...this week's best cooks 964 00:57:07,640 --> 00:57:10,400 return to face two demanding challenges... 965 00:57:12,520 --> 00:57:14,760 Got to get a wobble on, absolutely. 966 00:57:16,920 --> 00:57:19,040 Come on, you bad boys. 967 00:57:19,040 --> 00:57:23,360 ..as they fight for a place in the quarterfinal. 968 00:57:23,360 --> 00:57:27,880 For me, great. This is a dish that I'll remember, you know, I love it.