1 00:00:01,999 --> 00:00:03,359 MasterChef is back... 2 00:00:03,399 --> 00:00:04,879 Boom! 3 00:00:04,919 --> 00:00:09,439 ..with 45 of the country's most ambitious home cooks. 4 00:00:09,479 --> 00:00:09,759 ..with 45 of the country's most ambitious home cooks. 5 00:00:09,799 --> 00:00:11,999 GROANS 6 00:00:12,039 --> 00:00:13,319 Stressing. 7 00:00:13,359 --> 00:00:17,199 Each week, nine will battle for a coveted place 8 00:00:17,239 --> 00:00:19,039 in the quarterfinal. 9 00:00:19,079 --> 00:00:20,879 GASPS Oh, my God. 10 00:00:20,919 --> 00:00:22,399 Stress. Stress. 11 00:00:22,439 --> 00:00:23,559 Oh! 12 00:00:23,599 --> 00:00:24,999 Can't believe it! 13 00:00:26,119 --> 00:00:27,559 Chronic! 14 00:00:27,599 --> 00:00:31,919 I absolutely love it. 15 00:00:31,959 --> 00:00:34,799 Dib dab, that's fab. 16 00:00:34,839 --> 00:00:38,079 Only the strongest will make it to the final challenges 17 00:00:38,119 --> 00:00:41,479 and the culinary adventure of a lifetime... 18 00:00:41,519 --> 00:00:43,479 It's all about your speed now, OK? 19 00:00:44,599 --> 00:00:46,759 It's a piece of art. 20 00:00:46,799 --> 00:00:48,879 Cheers to the fair. 21 00:00:48,919 --> 00:00:50,119 Oh. 22 00:00:50,159 --> 00:00:51,959 We need to pick up the pace, please. 23 00:00:51,999 --> 00:00:53,719 ..as they compete for the title 24 00:00:53,759 --> 00:00:58,279 of MasterChef Champion 2023. 25 00:00:58,319 --> 00:01:01,399 We want passion, drive, ambition. 26 00:01:01,439 --> 00:01:02,999 We want beautiful food. 27 00:01:05,479 --> 00:01:07,799 Let the culinary battle commence. 28 00:01:14,199 --> 00:01:17,639 It's week two of the MasterChef competition 29 00:01:17,679 --> 00:01:21,879 and nine more home cooks are arriving for their audition. 30 00:01:21,919 --> 00:01:24,959 I'm just a home cook and I love to cook. 31 00:01:24,999 --> 00:01:26,559 I just love people being around me. 32 00:01:26,599 --> 00:01:28,519 And that's what I've come to do today. 33 00:01:29,839 --> 00:01:32,399 Really? I'm really doing this? Oh, my God. 34 00:01:32,439 --> 00:01:33,559 Why? Why am I... 35 00:01:33,599 --> 00:01:35,919 Why am I doing this to myself? 36 00:01:35,959 --> 00:01:37,919 I've got apprehension in my stomach. 37 00:01:37,959 --> 00:01:40,599 I want to get on with it, but I don't want to start. 38 00:01:42,639 --> 00:01:46,239 Hello and welcome to the MasterChef kitchen. 39 00:01:46,279 --> 00:01:47,399 Who knows? 40 00:01:47,439 --> 00:01:51,639 We could right now be looking at this year's MasterChef champion. 41 00:01:52,919 --> 00:01:55,679 JOHN:This is an audition round. 42 00:01:55,719 --> 00:01:58,039 We've asked you to bring in your own ingredients and cook 43 00:01:58,079 --> 00:02:01,359 for us a family favourite and make it MasterChef worthy. 44 00:02:03,319 --> 00:02:05,319 Gregg and I will not be in the MasterChef kitchen 45 00:02:05,359 --> 00:02:07,359 with you whilst you cook. 46 00:02:07,399 --> 00:02:09,839 We'll be in the tasting room next door. 47 00:02:09,879 --> 00:02:13,159 And the only way we'll be able to judge your plates of food 48 00:02:13,199 --> 00:02:15,439 is what appears in front of us. 49 00:02:16,799 --> 00:02:18,839 Once we've tasted every dish, 50 00:02:18,879 --> 00:02:21,719 John and I will choose our three favourites. 51 00:02:21,759 --> 00:02:25,279 And the cooks that cook those dishes, you will get yourself 52 00:02:25,319 --> 00:02:29,199 an apron and you will be in the MasterChef competition. 53 00:02:30,839 --> 00:02:32,679 The remaining six, 54 00:02:32,719 --> 00:02:36,039 you have to cook again for four aprons. 55 00:02:37,599 --> 00:02:40,639 Then, our floor manager here will be watching the clock 56 00:02:40,679 --> 00:02:42,839 and keeping you to time. 57 00:02:42,879 --> 00:02:44,239 We'll see you soon. 58 00:02:47,519 --> 00:02:50,199 I want everyone to do well, but I am disgustingly competitive. 59 00:02:50,239 --> 00:02:53,319 So, when it comes down to it, I'm going to do everything I can 60 00:02:53,359 --> 00:02:54,919 to try and get one of the MasterChef aprons. 61 00:02:56,559 --> 00:02:58,399 Well, how did they seem to you? 62 00:02:59,839 --> 00:03:02,399 I love the fact they're all smiling, 63 00:03:02,439 --> 00:03:04,399 and I think that's a really good sign. 64 00:03:05,919 --> 00:03:07,079 It's beyond real. 65 00:03:07,119 --> 00:03:08,919 It's just, like, so overwhelming to see 66 00:03:08,959 --> 00:03:11,399 John and Gregg live in front of us. 67 00:03:11,439 --> 00:03:14,479 I couldn't believe it that they are for real. 68 00:03:14,519 --> 00:03:16,159 Of course, they're going to be nervous. 69 00:03:16,199 --> 00:03:18,279 But I think that we're in for a treat. 70 00:03:18,319 --> 00:03:20,239 This is what I've been looking forward to doing 71 00:03:20,279 --> 00:03:21,559 for a long time now. 72 00:03:21,599 --> 00:03:23,599 So, I'm ready. 73 00:03:23,639 --> 00:03:25,879 I sound confident, but I'm not. 74 00:03:25,919 --> 00:03:27,959 Usually, we're walking around the MasterChef kitchen, 75 00:03:27,999 --> 00:03:29,159 watching what they're doing. 76 00:03:29,199 --> 00:03:31,679 But the only way we're going to be able to judge their food 77 00:03:31,719 --> 00:03:32,999 is by the finished plate. 78 00:03:33,039 --> 00:03:35,439 I think this, in many ways, is like a restaurant experience. 79 00:03:35,479 --> 00:03:39,679 You know, we're here as the diners and they're the chefs. That's it. 80 00:03:40,719 --> 00:03:43,319 The contestants will audition in groups of three 81 00:03:43,359 --> 00:03:46,919 and have 1 hour and 20 minutes to make their family favourite 82 00:03:46,959 --> 00:03:49,439 MasterChef worthy. 83 00:03:49,479 --> 00:03:51,399 Spice. Spice. 84 00:03:51,439 --> 00:03:53,319 I love my spice. 85 00:03:53,359 --> 00:03:55,519 Yeah. Spice keeps you alive, you know? 86 00:03:55,559 --> 00:03:57,199 That's my personality. 87 00:03:57,239 --> 00:03:59,639 You feel nervous for them. 88 00:04:02,999 --> 00:04:05,879 First up is civil servant Nky. 89 00:04:05,919 --> 00:04:09,919 Originally from Lagos, Nigeria, she now lives in Aberdeen 90 00:04:09,959 --> 00:04:13,479 and has entered the competition to celebrate her 50th birthday. 91 00:04:14,999 --> 00:04:17,279 {\an8}I'm getting to that age in my life where it's... 92 00:04:17,319 --> 00:04:19,519 {\an8}..I'm still 21, somewhere in my head. 93 00:04:20,679 --> 00:04:23,679 My birthday is next month and, for me, I had like a list 94 00:04:23,719 --> 00:04:26,559 of what it is that I want to do for that milestone age. 95 00:04:26,599 --> 00:04:29,199 It's like a birthday gift for myself. 96 00:04:30,319 --> 00:04:33,679 First up, we've got Nky's chicken and fried rice. 97 00:04:35,679 --> 00:04:37,199 I've got three lovely boys. 98 00:04:37,239 --> 00:04:40,439 I tend to do this every other Sunday. 99 00:04:40,479 --> 00:04:42,319 One of the favourite dish that they love. 100 00:04:42,359 --> 00:04:44,599 Double cooked spicy chicken thighs, 101 00:04:44,639 --> 00:04:47,839 steamed in oxtail broth and then pan fried, 102 00:04:47,879 --> 00:04:51,639 served with fried rice and a salsa salad. 103 00:04:51,679 --> 00:04:53,479 It's going to be a very spicy dish. 104 00:04:53,519 --> 00:04:55,239 I am not holding back. 105 00:04:56,359 --> 00:04:59,959 Nky can make my chicken thighs as spicy as she wants. 106 00:04:59,999 --> 00:05:02,199 Double cooked is a really good way of doing it. 107 00:05:02,239 --> 00:05:03,759 So, what you do is you steam it, 108 00:05:03,799 --> 00:05:05,599 so all the steam penetrates the flesh. 109 00:05:05,639 --> 00:05:07,719 Then fry it, so you get a crispy outside. 110 00:05:09,919 --> 00:05:11,519 I think because the taste is kind of, 111 00:05:11,559 --> 00:05:14,439 it takes us back to where I'm from originally. 112 00:05:14,479 --> 00:05:16,799 We love fried rice, we love jollof rice. 113 00:05:16,839 --> 00:05:20,639 They're such popular staple food that we tend to have. 114 00:05:21,759 --> 00:05:24,599 I'm hoping that fried rice has got some vegetables running through it. 115 00:05:24,639 --> 00:05:26,439 Could be great. 116 00:05:26,479 --> 00:05:27,839 Going well? 117 00:05:27,879 --> 00:05:29,679 Fingers crossed, yep. I hope. 118 00:05:35,919 --> 00:05:39,359 34-year-old Adam is a bricklayer from Bristol. 119 00:05:40,799 --> 00:05:44,239 {\an8}My job, I just literally put down bricks. 120 00:05:44,279 --> 00:05:48,119 {\an8}Whereas this I need to think about timings, ingredients, taste. 121 00:05:48,159 --> 00:05:49,959 This is definitely more stressful. 122 00:05:51,559 --> 00:05:55,519 Adam's got pan-seared fillet steak, salsa verde, 123 00:05:55,559 --> 00:05:57,759 pistachio-crusted carrots, 124 00:05:57,799 --> 00:06:01,039 Pommes Anna and crispy shallots served with red wine jus. 125 00:06:01,079 --> 00:06:03,279 There's a lot of work here. 126 00:06:03,319 --> 00:06:05,279 We have a steak on a Friday night. 127 00:06:05,319 --> 00:06:08,239 My wife's sick of it. I've cooked it quite a few times in a minute. 128 00:06:08,279 --> 00:06:10,759 We had it for breakfast the other day. 129 00:06:10,799 --> 00:06:12,879 Fillet steak doesn't have a huge amount of flavour. 130 00:06:12,919 --> 00:06:15,839 That means it's got to be browned very, very well. 131 00:06:15,879 --> 00:06:19,319 I don't want it to be under. I don't want it to be over. 132 00:06:19,359 --> 00:06:22,159 Pommes Anna. Slice the potatoes, loads and loads of butter 133 00:06:22,199 --> 00:06:23,359 and nice and crispy. 134 00:06:23,399 --> 00:06:26,759 That itself is going to take at least an hour to get right. 135 00:06:27,879 --> 00:06:29,239 I want those potatoes. 136 00:06:29,279 --> 00:06:31,559 I never thought about doing them as rectangles. No. 137 00:06:31,599 --> 00:06:34,559 It's pretty, pretty classic stuff. 138 00:06:34,599 --> 00:06:38,639 So let's hope for Adam's sake, he has mastered those techniques. 139 00:06:42,519 --> 00:06:46,799 Next up is 31-year-old toy developer Omar from Barnsley in Yorkshire, 140 00:06:46,839 --> 00:06:47,639 Next up is 31-year-old toy developer Omar from Barnsley in Yorkshire, 141 00:06:47,679 --> 00:06:51,199 who likes to experiment with Pan-Asian flavours. 142 00:06:51,239 --> 00:06:53,119 {\an8}I think there's definitely a bit of a uniqueness 143 00:06:53,159 --> 00:06:54,559 {\an8}and a difference to my food. 144 00:06:54,599 --> 00:06:58,079 When my friends come over, it's always a bit of an occasion. 145 00:06:58,119 --> 00:07:00,919 It's not a normal roast dinner or anything like that. 146 00:07:00,959 --> 00:07:04,319 It's just nice to use the creative side of my brain a bit more. 147 00:07:04,359 --> 00:07:08,479 Omar's dish is called Big Burger Dumplings. 148 00:07:08,519 --> 00:07:10,559 Love that! Wow. 149 00:07:10,599 --> 00:07:12,959 I don't know what a big burger dumpling is, 150 00:07:12,999 --> 00:07:15,199 but I love the sound of it. 151 00:07:15,239 --> 00:07:17,079 It's like a cheeseburger-filled dumpling. 152 00:07:17,119 --> 00:07:18,319 I love making dumplings 153 00:07:18,359 --> 00:07:20,039 and just putting my own spin on things. 154 00:07:20,079 --> 00:07:22,559 I think you can pretty much put anything in a dumpling. 155 00:07:23,559 --> 00:07:28,199 We've got smoked beef, cheese, gherkins and onions stuffed 156 00:07:28,239 --> 00:07:28,479 We've got smoked beef, cheese, gherkins and onions stuffed 157 00:07:28,519 --> 00:07:30,839 in a home-made fried dumpling, 158 00:07:30,879 --> 00:07:33,239 served with shoestring fries, 159 00:07:33,279 --> 00:07:35,519 gherkin sauce and burger sauce. 160 00:07:37,079 --> 00:07:39,839 I live with my fiance. We love a two-takeaway Sunday. 161 00:07:39,879 --> 00:07:41,439 So you get a burger in the afternoon, 162 00:07:41,479 --> 00:07:44,359 and then usually get a Chinese or we make something in the evening. 163 00:07:44,399 --> 00:07:47,999 So I wanted to mash the two up and kind of ended up with this dish. 164 00:07:49,159 --> 00:07:51,639 So he's going to smoke the beef himself? 165 00:07:51,679 --> 00:07:54,279 I'm just smoking my dumpling mixture. 166 00:07:54,319 --> 00:07:57,199 I leave it for about 15 minutes and then it has that smoky taste 167 00:07:57,239 --> 00:07:59,639 that you usually have in a great burger. 168 00:07:59,679 --> 00:08:02,399 Now it's just a fiddly bit, which I'm usually terrible at. 169 00:08:04,079 --> 00:08:06,799 I am really, really fascinated by this whole process, 170 00:08:06,839 --> 00:08:08,759 and I really hope it works. 171 00:08:13,319 --> 00:08:15,799 Nky, you've got five minutes. 172 00:08:15,839 --> 00:08:17,639 Five minutes. We're on track. 173 00:08:20,439 --> 00:08:21,679 I cook with so much love. 174 00:08:21,719 --> 00:08:23,439 That's why I brought my love heart, 175 00:08:23,479 --> 00:08:25,159 to put the fried rice in! SHE LAUGHS 176 00:08:27,959 --> 00:08:30,359 Nky, your time's up. 177 00:08:30,399 --> 00:08:32,279 Let's get your plates out. 178 00:08:34,759 --> 00:08:35,999 Oh, look at that. 179 00:08:36,039 --> 00:08:38,359 We've got a heart. 180 00:08:38,399 --> 00:08:41,639 Civil servant Nky's audition dish 181 00:08:41,679 --> 00:08:44,559 is paprika and cayenne pepper spiced chicken thighs, 182 00:08:44,599 --> 00:08:46,599 which have been double cooked, 183 00:08:46,639 --> 00:08:50,999 first steamed in oxtail broth and then pan fried. 184 00:08:51,039 --> 00:08:54,399 Served with fried rice and a salsa salad. 185 00:09:01,639 --> 00:09:04,599 You have wonderful flavour on here, Nky, inside your rice 186 00:09:04,639 --> 00:09:06,839 and on your chicken skin. I really like it. 187 00:09:06,879 --> 00:09:10,599 The major, major problem I have here, I'm sorry to say, 188 00:09:10,639 --> 00:09:14,199 is your chicken here is too pink for me to eat. 189 00:09:14,239 --> 00:09:17,039 The flesh in my chicken is great. 190 00:09:17,079 --> 00:09:20,159 It's falling off the bone. It's absolutely delicious. 191 00:09:20,199 --> 00:09:23,439 I love the flavour you've got in there from cooking that chicken 192 00:09:23,479 --> 00:09:24,759 with the oxtail broth. 193 00:09:24,799 --> 00:09:27,359 It's a revelation to me. That's fantastic. 194 00:09:31,839 --> 00:09:33,159 I had lots of time. 195 00:09:33,199 --> 00:09:35,719 I don't know why his chicken had to be pink. 196 00:09:37,599 --> 00:09:40,759 Nky, come on, come on. What a shame. 197 00:09:40,799 --> 00:09:43,799 I really like her flavours, though, Gregg. I really do. 198 00:09:43,839 --> 00:09:45,159 Oh, boy. 199 00:09:47,639 --> 00:09:49,839 Adam, five minutes. We're going to need to start getting 200 00:09:49,879 --> 00:09:51,239 some food on the plate. Lovely. 201 00:09:52,919 --> 00:09:54,519 I'm happy with my potatoes. 202 00:09:56,559 --> 00:09:59,159 My red wine sauce possibly could have been a little bit stickier, 203 00:09:59,199 --> 00:10:00,679 but the flavour's in there. 204 00:10:05,039 --> 00:10:06,879 Adam, that's time up. 205 00:10:08,319 --> 00:10:10,759 Let's get these dishes out, please. 206 00:10:14,199 --> 00:10:15,479 To win an apron, 207 00:10:15,519 --> 00:10:19,239 bricklayer Adam is serving pan seared fillets steak 208 00:10:19,279 --> 00:10:22,479 topped with crispy shallots, Pommes Anna, 209 00:10:22,519 --> 00:10:24,399 salsa verde, 210 00:10:24,439 --> 00:10:26,759 pistachio crusted carrots 211 00:10:26,799 --> 00:10:28,679 and a red wine jus. 212 00:10:35,279 --> 00:10:37,919 That is a nice bit of steak with good seasoning, 213 00:10:37,959 --> 00:10:41,199 good colour on the outside. Love the crispy shallots. Really good. 214 00:10:41,239 --> 00:10:43,399 I like your Pommes Anna. They're soft in the middle, 215 00:10:43,439 --> 00:10:45,919 crispy around the outside. Very, very good. 216 00:10:45,959 --> 00:10:47,719 Your sauce needs work. 217 00:10:47,759 --> 00:10:50,919 You've got to get it reduced so it's thick and it's sticky. 218 00:10:52,399 --> 00:10:55,959 Adam, I want to applaud you for your salsa verde. 219 00:10:55,999 --> 00:10:57,479 It's absolutely delicious. I love it. 220 00:10:57,519 --> 00:10:58,839 It's really, really fine. 221 00:10:58,879 --> 00:11:01,239 Almost like green herb mustard. 222 00:11:01,279 --> 00:11:03,799 Your carrots could probably be a bit softer, 223 00:11:03,839 --> 00:11:06,719 but it's a nice foundation, nicely seasoned. 224 00:11:09,239 --> 00:11:10,599 This means a lot to me. 225 00:11:10,639 --> 00:11:13,879 I just wish I'd done those little better techniques and got it down, 226 00:11:13,919 --> 00:11:15,719 but it is what it is now. 227 00:11:20,959 --> 00:11:24,279 Omar, five minutes to get some food on the plate. 228 00:11:27,199 --> 00:11:28,759 You're in the car. 229 00:11:28,799 --> 00:11:30,759 You've just ordered your favourite burger. 230 00:11:30,799 --> 00:11:32,919 You take your first bite. That's what that should taste like, 231 00:11:32,959 --> 00:11:34,759 but...if you're in China. 232 00:11:37,079 --> 00:11:38,919 Burger sauce is a bit too thick, so 233 00:11:38,959 --> 00:11:41,639 I'm having to liberally put it on with the spoon, 234 00:11:41,679 --> 00:11:43,919 but if I see anything that goes wrong, I'll be happy. 235 00:11:46,159 --> 00:11:48,839 Omar, that's time up. Let's get them out, please. 236 00:11:48,879 --> 00:11:50,719 Great. Thank you. 237 00:11:51,799 --> 00:11:53,199 BOTH:Hey. 238 00:11:56,039 --> 00:11:58,439 Omar's place in the competition 239 00:11:58,479 --> 00:12:01,239 rests on his big burger dumplings. 240 00:12:01,279 --> 00:12:05,079 Fried dumpling skins filled with smoked beef, cheese, 241 00:12:05,119 --> 00:12:07,119 gherkins and onion, 242 00:12:07,159 --> 00:12:09,399 topped with shoestring fries 243 00:12:09,439 --> 00:12:12,639 and served with gherkin sauce and burger sauce. 244 00:12:21,319 --> 00:12:24,359 I think this is a really clever idea. 245 00:12:24,399 --> 00:12:26,399 Your dumplings are great. 246 00:12:26,439 --> 00:12:28,439 Your dumpling skin is really good. 247 00:12:28,479 --> 00:12:30,759 It's a lovely, thin consistency. 248 00:12:30,799 --> 00:12:33,439 The filling inside is still wonderful and moist. 249 00:12:33,479 --> 00:12:34,839 It's well seasoned. 250 00:12:34,879 --> 00:12:37,359 I think it's a really good start. 251 00:12:37,399 --> 00:12:41,279 Your burger relish across the top with the sesame seeds 252 00:12:41,319 --> 00:12:42,639 is quite sharp, 253 00:12:42,679 --> 00:12:46,519 and, of course, your gherkin sauce underneath by design is very sharp. 254 00:12:46,559 --> 00:12:48,839 So, I'm finding the whole thing sharp. 255 00:12:48,879 --> 00:12:52,559 It's almost as if I doused it in too much vinegar. 256 00:12:52,599 --> 00:12:54,279 Love your shoestring fries. 257 00:12:54,319 --> 00:12:56,679 Really heavily seasoned. That's great. 258 00:13:01,279 --> 00:13:04,639 I feel like, finally, someone's let the top off the kettle 259 00:13:04,679 --> 00:13:07,879 kind of thing after weeks of like getting ready for this one moment. 260 00:13:07,919 --> 00:13:10,079 But no, I feel really happy with what I've done, 261 00:13:10,119 --> 00:13:12,799 and, yeah, let's just see what happens. 262 00:13:16,599 --> 00:13:17,759 Back in the kitchen, 263 00:13:17,799 --> 00:13:21,039 the next three competitors are under way. 264 00:13:21,079 --> 00:13:24,239 I love a whole range of food. 265 00:13:24,279 --> 00:13:25,759 I love everything. 266 00:13:27,479 --> 00:13:32,359 34-year-old Claire owns a cheese and wine shop in County Durham. 267 00:13:32,399 --> 00:13:35,839 {\an8}I'm what's called a super taster, so I don't just taste wine. 268 00:13:35,879 --> 00:13:37,199 {\an8}I can taste a little bit more 269 00:13:37,239 --> 00:13:40,919 {\an8}and I think that's what I get with food as well. 270 00:13:40,959 --> 00:13:42,839 But I'm a council estate lass, 271 00:13:42,879 --> 00:13:46,239 so whilst I do like the finer things, I also like, you know, 272 00:13:46,279 --> 00:13:47,599 just a pie and chips. 273 00:13:47,639 --> 00:13:49,839 I want to bring the comfort element to the MasterChef level. 274 00:13:51,719 --> 00:13:53,999 Claire's doing Korean fried chicken 275 00:13:54,039 --> 00:13:56,159 served with sticky jasmine rice 276 00:13:56,199 --> 00:13:58,479 and pickled Asian slaw. 277 00:13:58,519 --> 00:14:01,279 This dish, I'm quite confident, 278 00:14:01,319 --> 00:14:04,399 there's not a lot of elements to it. 279 00:14:04,439 --> 00:14:08,639 I want it really dark and crispy, quite spicy. 280 00:14:08,679 --> 00:14:10,159 I don't mind a little bit of sweetness 281 00:14:10,199 --> 00:14:11,839 with moist chicken underneath. 282 00:14:11,879 --> 00:14:15,479 So, this dish is something special to me and my wife, Katie, 283 00:14:15,519 --> 00:14:17,079 and the dogs. 284 00:14:17,119 --> 00:14:19,119 It was something that we loved 285 00:14:19,159 --> 00:14:21,759 to get in during lockdown as a delivery, 286 00:14:21,799 --> 00:14:25,359 and then when the restaurant got a bit busier and we couldn't get 287 00:14:25,399 --> 00:14:28,639 deliveries, we just started making it ourselves and we love it. 288 00:14:28,679 --> 00:14:30,919 Claire's really neat and tidy and organised. 289 00:14:30,959 --> 00:14:33,279 This is intimidating levels of organisation. 290 00:14:37,399 --> 00:14:41,759 Also competing for an apron is 40-year-old Anurag. 291 00:14:41,839 --> 00:14:45,919 Here's my plan now - coming out with my Excel sheet! 292 00:14:45,959 --> 00:14:48,119 Hopefully I got the right recipe. 293 00:14:48,159 --> 00:14:49,959 Originally born in India, 294 00:14:49,999 --> 00:14:52,719 he now works as a chartered accountant in Essex. 295 00:14:52,759 --> 00:14:56,199 {\an8}My love for cooking comes from India, especially from my mother. 296 00:14:56,239 --> 00:15:00,079 Sadly, she passed away a couple of years ago, but she always 297 00:15:00,119 --> 00:15:03,999 taught me how to cook and how to have passion and love for food. 298 00:15:04,039 --> 00:15:05,399 I really miss her. 299 00:15:05,439 --> 00:15:09,159 And I think it's a tribute to her - today I'm here just because of her. 300 00:15:11,039 --> 00:15:13,519 Anurag has got a lot going on a plate. 301 00:15:13,559 --> 00:15:15,359 Spiced loin of lamb 302 00:15:15,399 --> 00:15:18,239 served with lamb curry sauce, 303 00:15:18,279 --> 00:15:21,239 sweet potato mash, crushed peas, 304 00:15:21,279 --> 00:15:24,519 mint yoghurt, cucumber ribbons, cranberry relish, 305 00:15:24,559 --> 00:15:25,999 and paratha strips. 306 00:15:27,399 --> 00:15:30,239 I'm sticking to the original Indian flavours, but I'm presenting 307 00:15:30,279 --> 00:15:31,959 in a very modern way. 308 00:15:31,999 --> 00:15:34,239 Hopefully John and Gregg will appreciate it. 309 00:15:34,279 --> 00:15:36,799 Lamb loin, we know, has no fat on it whatsoever, 310 00:15:36,839 --> 00:15:40,199 so that's got to be crusted and it should be served pink. 311 00:15:40,239 --> 00:15:43,239 A lamb curry sauce - beautiful. 312 00:15:43,279 --> 00:15:44,559 I like the thought of this. 313 00:15:44,599 --> 00:15:46,239 My concern is cranberries. 314 00:15:46,279 --> 00:15:49,039 Cranberries in a curry sauce together. 315 00:15:49,079 --> 00:15:52,119 Cucumber ribbons, paratha strips. 316 00:15:52,159 --> 00:15:54,759 Seems to be lots of things going on. 317 00:15:54,799 --> 00:15:58,039 There's a high-end feel, honest cooking, 318 00:15:58,079 --> 00:16:00,639 but presented in a very beautiful form. 319 00:16:00,679 --> 00:16:03,159 This is torture, sitting here and looking at all this food 320 00:16:03,199 --> 00:16:04,839 and not getting to eat it. 321 00:16:08,479 --> 00:16:10,039 I try and cook every single day. 322 00:16:10,079 --> 00:16:11,279 I love cooking. 323 00:16:11,319 --> 00:16:15,599 62-year-old IT consultant Victor regularly cooks the food 324 00:16:15,639 --> 00:16:20,359 of his Hungarian heritage for his family who live in Harrogate. 325 00:16:20,399 --> 00:16:23,159 {\an8}I'm here on the MasterChef because I've been doing things 326 00:16:23,199 --> 00:16:26,479 for other people for so many years and this is something I've always 327 00:16:26,519 --> 00:16:29,239 wanted to do, so I'm doing something for me. 328 00:16:30,439 --> 00:16:32,039 What are you making today? 329 00:16:32,079 --> 00:16:34,999 I'm going to make a Hungarian schnitzel. 330 00:16:35,039 --> 00:16:36,959 What kind of schnitzel is it that you're making? 331 00:16:36,999 --> 00:16:39,879 It's going to be a pork schnitzel. Oh, lovely. 332 00:16:39,919 --> 00:16:43,519 My father came out from Hungary in 1956. 333 00:16:43,559 --> 00:16:46,359 One of my early memories of this dish is actually sitting 334 00:16:46,399 --> 00:16:50,319 around the family table with a great big pile of schnitzel in the middle. 335 00:16:50,359 --> 00:16:53,199 I introduced my children to it and it's one of their favourites. 336 00:16:53,239 --> 00:16:55,919 To the extent that when they come back from university, it's like, 337 00:16:55,959 --> 00:16:59,079 "What would you like to eat?" "Oh, can we have schnitzel, please?" 338 00:16:59,119 --> 00:17:02,239 Taking a piece of pork loin, batting it out. 339 00:17:02,279 --> 00:17:03,999 Flour, egg, breadcrumb, 340 00:17:04,039 --> 00:17:06,879 nice and crispy when it's been pan fried. 341 00:17:06,919 --> 00:17:09,279 Slightly pink in the middle, I'm fine with. 342 00:17:10,319 --> 00:17:11,919 You talk to people about Hungarian food. 343 00:17:11,959 --> 00:17:14,399 They go, "Oh, goulash." Yeah, yeah, all right, goulash, 344 00:17:14,439 --> 00:17:17,159 but it's more than just goulash. 345 00:17:17,199 --> 00:17:20,199 Hungarian cucumber salad, that goes with a schnitzel. 346 00:17:20,239 --> 00:17:23,159 And then another salad with potato and avocado. 347 00:17:23,199 --> 00:17:25,639 Lemon gel and an apple crisp. 348 00:17:25,679 --> 00:17:28,639 He's got a lot of work to do, and I don't necessarily believe 349 00:17:28,679 --> 00:17:31,759 all these ingredients need to be on the plate. 350 00:17:31,799 --> 00:17:33,719 I just need to get my head down 351 00:17:33,759 --> 00:17:36,279 and make sure I remember everything. 352 00:17:38,599 --> 00:17:40,119 QUIETLY:Perfect. 353 00:17:46,399 --> 00:17:47,959 Claire, you've got five minutes. 354 00:17:47,999 --> 00:17:51,359 Let's get something on a plate, please. 355 00:17:51,399 --> 00:17:54,399 I'm popping the Asian pickled slaw on the top 356 00:17:54,439 --> 00:17:57,159 with the biggest tongs in the world! 357 00:17:58,399 --> 00:18:01,199 I think you eat with your eyes first, don't you? 358 00:18:01,239 --> 00:18:03,999 If it looks good, that's half the battle. 359 00:18:06,039 --> 00:18:09,399 Claire, that's time up. Let's get these plates out, please. 360 00:18:14,239 --> 00:18:15,879 To secure her place, 361 00:18:15,919 --> 00:18:19,359 cheesemonger Claire has made Korean fried chicken, 362 00:18:19,399 --> 00:18:21,759 served with sticky jasmine rice 363 00:18:21,799 --> 00:18:24,079 and pickled Asian slaw. 364 00:18:31,519 --> 00:18:35,079 I am finding your chicken completely and utterly addictive. 365 00:18:35,119 --> 00:18:36,639 Thank you. 366 00:18:36,679 --> 00:18:39,199 The coating on that chicken, with the sesame seeds, 367 00:18:39,239 --> 00:18:40,839 it's sweet and it's salty. 368 00:18:40,879 --> 00:18:43,839 I've got a sweet tooth. I think that is lovely. 369 00:18:43,879 --> 00:18:45,399 Rice is nicely cooked. 370 00:18:46,679 --> 00:18:49,039 The coleslaw is really nice and sharp. 371 00:18:49,079 --> 00:18:52,679 More of a pickled vegetables rather than being any slaw at all. 372 00:18:52,719 --> 00:18:55,759 And then you've got the carrot going through it - that's great. 373 00:18:55,799 --> 00:18:57,799 I actually really like the dish. 374 00:19:02,879 --> 00:19:04,279 I'm impressed with Claire. 375 00:19:04,319 --> 00:19:06,519 I'm impressed with the confidence. 376 00:19:06,559 --> 00:19:08,999 It's relief now more than anything, I think. 377 00:19:09,039 --> 00:19:13,199 It was a bit of excitement and nerves, and now it's just, "Pfff." 378 00:19:13,239 --> 00:19:15,519 That's the first one done, thankfully. 379 00:19:19,039 --> 00:19:21,239 Anurag, you've got five minutes left. 380 00:19:23,679 --> 00:19:25,039 Pretty much everything is done now. 381 00:19:25,079 --> 00:19:27,119 I just need to plate up. 382 00:19:27,159 --> 00:19:29,759 I believe this is going to be the European style of plating 383 00:19:29,799 --> 00:19:33,279 with the flavours maybe that Anurag grew up with. 384 00:19:33,319 --> 00:19:35,999 That's how I like my lamb. 385 00:19:36,039 --> 00:19:39,439 Thank you for the MasterChef heating gods! 386 00:19:39,479 --> 00:19:40,879 It's all about the oven. 387 00:19:44,759 --> 00:19:47,439 It's a very stylised plate. 388 00:19:47,479 --> 00:19:50,359 Very modern. Lots of work in here. 389 00:19:50,399 --> 00:19:54,879 Accountant Anurag has made garam masala, turmeric and garlic 390 00:19:54,919 --> 00:19:57,159 spiced loin of lamb, 391 00:19:57,199 --> 00:20:00,319 sweet potato mash, crushed peas, 392 00:20:00,359 --> 00:20:03,359 mint yoghurt, cucumber ribbons, 393 00:20:03,399 --> 00:20:05,319 cranberry relish 394 00:20:05,359 --> 00:20:07,439 and paratha bread. 395 00:20:07,479 --> 00:20:10,039 Served with a lamb curry sauce. 396 00:20:17,959 --> 00:20:22,799 Your lamb is cooked perfectly pink and juicy, colour on the outside. 397 00:20:22,839 --> 00:20:23,559 Your lamb is cooked perfectly pink and juicy, colour on the outside. 398 00:20:23,599 --> 00:20:25,759 Your curry sauce, my friend, 399 00:20:25,799 --> 00:20:28,999 I'd like to spoon that out of a bowl. 400 00:20:29,039 --> 00:20:31,239 I like the sweet potato that you've made, 401 00:20:31,279 --> 00:20:32,999 almost into a mousse. 402 00:20:33,039 --> 00:20:34,719 It's really smooth. 403 00:20:34,759 --> 00:20:36,919 I could do with some more bread. 404 00:20:36,959 --> 00:20:39,319 Only because I want to get piggy with your sauce. Yeah. 405 00:20:40,639 --> 00:20:42,319 I love it. 406 00:20:42,359 --> 00:20:43,639 Thank you. 407 00:20:43,679 --> 00:20:45,919 I think it's bangin'! Oh! 408 00:20:45,959 --> 00:20:48,879 The peas with the little bits of cumin running through it, 409 00:20:48,919 --> 00:20:51,159 it's really delicious. 410 00:20:51,199 --> 00:20:52,719 The cucumber is slightly salty 411 00:20:52,759 --> 00:20:55,319 and then the cranberry being sharp and sour. 412 00:20:55,359 --> 00:20:59,999 I've got sour, salty, hot, sweet notes all together on a plate 413 00:21:00,039 --> 00:21:00,279 I've got sour, salty, hot, sweet notes all together on a plate 414 00:21:00,319 --> 00:21:03,039 with a beautiful piece of bread. 415 00:21:03,079 --> 00:21:04,799 It's great. 416 00:21:11,279 --> 00:21:12,879 John, early days. 417 00:21:12,919 --> 00:21:16,799 Only one dish, I know, but the young fellow's got talent. 418 00:21:16,839 --> 00:21:19,319 John said this is bang on. It's a banger. 419 00:21:19,359 --> 00:21:20,919 So I'm pretty delighted. 420 00:21:20,959 --> 00:21:24,159 I couldn't be more happier from John and Gregg's comment about my dish. 421 00:21:26,359 --> 00:21:28,639 Victor, you've got a minute. We need to finish this plating up. 422 00:21:28,679 --> 00:21:30,759 OK, no problems. 423 00:21:30,799 --> 00:21:34,319 The risk on this dish is moving it from being a family sharing dish 424 00:21:34,359 --> 00:21:35,799 to a plated up dish. 425 00:21:36,919 --> 00:21:40,639 I'm worried about all the components turning into a big blob 426 00:21:40,679 --> 00:21:42,559 on the plate. 427 00:21:42,599 --> 00:21:44,799 These lemon gels have come out absolutely perfectly, 428 00:21:44,839 --> 00:21:46,599 just as I wanted to see them. 429 00:21:49,479 --> 00:21:51,119 Hey, guys. 430 00:21:53,399 --> 00:21:58,439 IT consultant Victor has served pork loin Hungarian schnitzel 431 00:21:58,479 --> 00:21:58,639 IT consultant Victor has served pork loin Hungarian schnitzel 432 00:21:58,679 --> 00:22:01,239 with Hungarian cucumber salad, 433 00:22:01,279 --> 00:22:05,239 potato and avocado salad with pesto mayonnaise, 434 00:22:05,279 --> 00:22:09,119 garnished with lemon gel and apple crisps. 435 00:22:17,839 --> 00:22:21,159 I like your schnitzel, the flavour of pork underneath a crisp 436 00:22:21,199 --> 00:22:24,439 layer of breadcrumbs. Nicely seasoned - I like that. 437 00:22:24,479 --> 00:22:28,079 Your cucumber salad, I like, with the smoky paprika, 438 00:22:28,119 --> 00:22:29,479 but it's very salty. 439 00:22:30,559 --> 00:22:34,319 Your lemon gel, I think that should just be wedges of lemon. 440 00:22:34,359 --> 00:22:38,799 Avocado with pesto mayo is a new one on me, but that works. 441 00:22:38,839 --> 00:22:39,159 Avocado with pesto mayo is a new one on me, but that works. 442 00:22:39,199 --> 00:22:42,359 The apple crisp is a nice idea. 443 00:22:42,399 --> 00:22:44,639 I like all the things you've made. 444 00:22:44,679 --> 00:22:47,479 I'm just not sure it makes 445 00:22:47,519 --> 00:22:49,439 one whole plate. 446 00:22:52,679 --> 00:22:55,119 It's inoffensive. It's all cooked OK. 447 00:22:55,159 --> 00:22:56,759 I just don't know what it is. 448 00:22:56,799 --> 00:22:58,559 It kind of defies description. 449 00:22:58,599 --> 00:23:00,119 EXHALES 450 00:23:00,159 --> 00:23:03,319 MasterChef kitchen, time really does run away from you. 451 00:23:03,359 --> 00:23:05,799 And I think if I had that time again, 452 00:23:05,839 --> 00:23:08,919 I'd put a nice wedge of lemon on it in a little bit muslin cloth 453 00:23:08,959 --> 00:23:11,039 and save myself about ten minutes. 454 00:23:17,399 --> 00:23:21,039 The spotlight is now on the last group of auditionees. 455 00:23:21,079 --> 00:23:23,359 Where's my recipe? 456 00:23:23,399 --> 00:23:24,759 Here it is. 457 00:23:24,799 --> 00:23:26,519 Originally from Wales, 458 00:23:26,559 --> 00:23:30,119 46-year-old mum of four Jo now lives in Scotland. 459 00:23:32,359 --> 00:23:36,159 {\an8}It actually feels nice to be cooking for somebody who isn't going 460 00:23:36,199 --> 00:23:39,039 {\an8}to ask me for a snack while I'm cooking. 461 00:23:39,079 --> 00:23:41,359 That's going to be a novelty for me. 462 00:23:41,399 --> 00:23:43,519 Jo's the first dessert out of the blocks. 463 00:23:43,559 --> 00:23:45,839 We're being promised a cherry kirsch pudding, 464 00:23:45,879 --> 00:23:47,799 served with custard - nice. 465 00:23:47,839 --> 00:23:50,159 Salted almond brittle, 466 00:23:50,199 --> 00:23:52,919 cherry tuille, and whipped cream. 467 00:23:52,959 --> 00:23:56,639 I've cooked this cake for 20 years or more. 468 00:23:56,679 --> 00:24:00,599 This cake has appeared in many mums and tots groups, 469 00:24:00,639 --> 00:24:03,199 pretty much every birthday party I've ever thrown 470 00:24:03,239 --> 00:24:05,439 and many other family occasions. 471 00:24:05,479 --> 00:24:07,639 Yes, this cake has been there for it all. 472 00:24:07,679 --> 00:24:09,839 Pudding nice and light, please. 473 00:24:11,119 --> 00:24:13,359 Cherry kirsch running through it. 474 00:24:13,399 --> 00:24:16,479 Kirsch being a cherry brandy. 475 00:24:16,519 --> 00:24:20,119 I've added a lot of kirsch to make it a little bit more grown up. 476 00:24:20,159 --> 00:24:21,919 You've got a fairly basic batter, 477 00:24:21,959 --> 00:24:23,919 then some cherries soaked in kirsch. 478 00:24:23,959 --> 00:24:26,759 I've just drizzled some of the kirsch on the batter so it soaks in 479 00:24:26,799 --> 00:24:28,119 and makes it more pudding-y. 480 00:24:28,159 --> 00:24:30,039 And then a crumble top. 481 00:24:30,079 --> 00:24:32,559 Served with custard - fabulous. 482 00:24:34,359 --> 00:24:38,839 Think we're on track so far, unless something goes horribly wrong. 483 00:24:38,879 --> 00:24:39,639 Think we're on track so far, unless something goes horribly wrong. 484 00:24:39,679 --> 00:24:42,319 I could collapse into my custard. 485 00:24:46,839 --> 00:24:48,999 Hong Kong-born Forest 486 00:24:49,039 --> 00:24:52,279 is a 34-year-old marketing director from Surrey. 487 00:24:52,319 --> 00:24:54,399 As a cook I'm very messy, 488 00:24:54,439 --> 00:24:58,519 {\an8}although I do my best to try to clean up on my way. 489 00:24:58,559 --> 00:25:01,319 {\an8}However, if you speak to my boyfriend, he will say that I'm one 490 00:25:01,359 --> 00:25:03,839 of the messiest cooks that he's ever seen. 491 00:25:03,879 --> 00:25:07,719 So, hopefully, I won't embarrass myself too much in this competition. 492 00:25:09,279 --> 00:25:12,599 Forest - Apples and Cream is the title of his dessert. 493 00:25:13,719 --> 00:25:17,599 Warm apple cake, served with cinnamon and mascarpone ice cream 494 00:25:17,639 --> 00:25:19,239 and an oat cookie crumb. 495 00:25:20,479 --> 00:25:24,319 Come on! He's just making a list of heavenly ingredients. 496 00:25:24,359 --> 00:25:28,359 So, the inspiration for this is that when I was younger, 497 00:25:28,399 --> 00:25:32,559 me and my family liked going to fast food places where you sell chips 498 00:25:32,599 --> 00:25:34,759 and burgers and apple pies. 499 00:25:34,799 --> 00:25:37,919 One of the things that we really liked to order is apple pie 500 00:25:37,959 --> 00:25:39,199 and ice cream, 501 00:25:39,239 --> 00:25:41,639 so this is basically a version of that. 502 00:25:41,679 --> 00:25:44,719 An elevated MasterChef version. 503 00:25:44,759 --> 00:25:48,519 I would like a really lovely apple cake here with bits of apple 504 00:25:48,559 --> 00:25:51,239 running through it, some spices, maybe cinnamon and nutmeg. 505 00:25:52,679 --> 00:25:54,719 It needs to have some texture across the top. 506 00:25:54,759 --> 00:25:57,559 And with that, an ice cream made from mascarpone, 507 00:25:57,599 --> 00:25:59,959 that thick cheese, with cinnamon. 508 00:26:01,039 --> 00:26:02,879 There's two things I need to do. 509 00:26:02,919 --> 00:26:05,359 One is the cinnamon and mascarpone ice cream, 510 00:26:05,399 --> 00:26:08,279 and the other one is a pastry cream. 511 00:26:08,319 --> 00:26:10,279 I basically need to do both at the same time, 512 00:26:10,319 --> 00:26:12,039 otherwise I'll run out of time. 513 00:26:12,079 --> 00:26:14,679 VICTOR:Double handed - wow, that's impressive. 514 00:26:20,679 --> 00:26:24,759 The final amateur to audition is 24-year-old personal trainer 515 00:26:24,799 --> 00:26:26,759 Cliodhna from Lancashire. 516 00:26:26,799 --> 00:26:31,119 She learned to cook at an early age along with her three sisters. 517 00:26:31,159 --> 00:26:34,399 {\an8}When we were younger, myself and my younger sister Alana 518 00:26:34,439 --> 00:26:38,559 applied for our high school's kiddie version of MasterChef. 519 00:26:38,599 --> 00:26:41,399 Alana ended up going on to win the competition, 520 00:26:41,439 --> 00:26:43,999 whereas I got kicked out on the first round. 521 00:26:44,039 --> 00:26:47,159 So, I'm here to set the record straight this time. 522 00:26:47,199 --> 00:26:49,159 She's going to kill me for that! 523 00:26:51,959 --> 00:26:53,679 Cliodhna - sticky toffee pudding. 524 00:26:53,719 --> 00:26:57,599 Ooh, yum. I love a sticky toffee pudding. 525 00:26:57,639 --> 00:27:00,799 I'm pretty sure it's a family favourite in most homes in the UK 526 00:27:00,839 --> 00:27:02,919 cos it's amazing. 527 00:27:02,959 --> 00:27:06,839 Served with rich toffee sauce, caramelised banana ice cream, 528 00:27:06,879 --> 00:27:09,279 and peanut praline. 529 00:27:09,319 --> 00:27:12,599 Whoa! This is going to be sweet, Gregg. 530 00:27:12,639 --> 00:27:16,079 It's a very sweet dish, but not overly sweet. 531 00:27:16,119 --> 00:27:18,119 Well balanced, I like to think, 532 00:27:18,159 --> 00:27:20,919 but the judges will be the judge of that! 533 00:27:20,959 --> 00:27:24,599 Sticky toffee pudding, the sweetness comes from dates. 534 00:27:24,639 --> 00:27:27,079 It should be soft and spongy on the outside 535 00:27:27,119 --> 00:27:29,559 and it should fall apart. 536 00:27:29,599 --> 00:27:32,359 It should be really, really light. 537 00:27:32,399 --> 00:27:34,839 Caramelised banana ice cream. 538 00:27:34,879 --> 00:27:38,679 First, she's going to have to caramelise the bananas with sugar 539 00:27:38,719 --> 00:27:40,239 and then into ice cream, 540 00:27:40,279 --> 00:27:43,919 which is made from custard, which is sweet. 541 00:27:43,959 --> 00:27:47,279 I don't put any extra sugar in the ice cream, 542 00:27:47,319 --> 00:27:49,239 so then it's not overly sweet. 543 00:27:49,279 --> 00:27:53,159 And then that adds a sort of creamy note to the whole dessert. 544 00:27:53,199 --> 00:27:55,799 And then peanut praline, which is sugar. 545 00:27:55,839 --> 00:27:58,559 Wow. I hope there's a little bit of cream on the side to be able to take 546 00:27:58,599 --> 00:28:00,519 up some of the sugar. 547 00:28:00,559 --> 00:28:04,079 I've done praline once, but when I've tasted it all together, 548 00:28:04,119 --> 00:28:06,039 it's worth the risk. 549 00:28:06,079 --> 00:28:08,319 It tastes unreal. 550 00:28:08,359 --> 00:28:10,759 The proof of the pudding, of course, 551 00:28:10,799 --> 00:28:12,399 is in the amount of sugar. 552 00:28:14,119 --> 00:28:16,919 Jo, one minute - you need to get everything on the plate, please. 553 00:28:19,439 --> 00:28:22,999 That looks like it's cooked, as long as it's not dry. 554 00:28:23,039 --> 00:28:26,199 My cherry pudding is basically my old cherry cake 555 00:28:26,239 --> 00:28:29,079 with some nice shoes and a bit of lipstick, 556 00:28:29,119 --> 00:28:32,559 and hopefully it'll appeal to John and Gregg's 557 00:28:32,599 --> 00:28:34,559 sensibilities a little bit. 558 00:28:36,359 --> 00:28:39,879 That was supposed to be a nice, elegant drizzle of cherry sauce 559 00:28:39,919 --> 00:28:42,159 rather than a squirt, but it'll do. 560 00:28:42,199 --> 00:28:43,799 I can live with that. 561 00:28:43,839 --> 00:28:45,279 Jo, time's up. 562 00:28:45,319 --> 00:28:47,079 Let's go. Thank you. 563 00:28:52,039 --> 00:28:55,679 Welsh-born Jo has made cherry kirsch pudding, 564 00:28:55,719 --> 00:28:57,439 served with custard, 565 00:28:57,479 --> 00:28:59,879 a salted almond brittle, 566 00:28:59,919 --> 00:29:01,399 cherry tuille, 567 00:29:01,439 --> 00:29:02,959 and whipped cream. 568 00:29:10,559 --> 00:29:13,079 Wonderful, wonderful flavours. 569 00:29:13,119 --> 00:29:14,759 Not too sweet. 570 00:29:14,799 --> 00:29:16,839 The cake is a little bit... 571 00:29:18,199 --> 00:29:20,479 ..damp. It could be a little drier. 572 00:29:20,519 --> 00:29:21,639 Right. 573 00:29:21,679 --> 00:29:23,959 You are showing a number of things here. 574 00:29:23,999 --> 00:29:25,239 You can make a sponge, 575 00:29:25,279 --> 00:29:28,079 you can make a tuille, you can make a brittle. 576 00:29:28,119 --> 00:29:30,519 You make really good custard and a cherry sauce. 577 00:29:30,559 --> 00:29:32,599 You obviously do a fair bit of cooking. 578 00:29:32,639 --> 00:29:35,639 I love your custard, but then I've got whipped cream as well. 579 00:29:35,679 --> 00:29:38,759 I don't think I really need whipped cream and custard and cherry sauce 580 00:29:38,799 --> 00:29:40,239 with a soggy sponge. 581 00:29:41,719 --> 00:29:43,959 It's gone too wet. Yep. 582 00:29:43,999 --> 00:29:45,679 By doing so many things, 583 00:29:45,719 --> 00:29:48,439 you're detracting from the beauty of the centre of that dish. 584 00:29:51,839 --> 00:29:53,719 I think that lady can cook. 585 00:29:53,759 --> 00:29:56,239 I think she can, too, but this is just too much. 586 00:29:59,719 --> 00:30:02,999 I'm kicking myself a little bit cos I could have just made my life 587 00:30:03,039 --> 00:30:05,159 so much easier and just did a really good cake 588 00:30:05,199 --> 00:30:06,399 and some lovely custard. 589 00:30:06,439 --> 00:30:09,159 But I've done it, it was good. I'm happy. 590 00:30:09,199 --> 00:30:11,599 Forest, mate, you've got three minutes. 591 00:30:11,639 --> 00:30:14,559 You need to get this plated up, please. OK. Sounds good. 592 00:30:18,159 --> 00:30:20,159 This is the oat cookie. 593 00:30:20,199 --> 00:30:22,719 It's really crispy. Really nice. 594 00:30:22,759 --> 00:30:26,359 What I try not to do is to push everything onto a plate 595 00:30:26,399 --> 00:30:28,319 and swamp it. 596 00:30:28,359 --> 00:30:30,399 I only have a few elements on it, 597 00:30:30,439 --> 00:30:32,879 but do each element very, very well. 598 00:30:32,919 --> 00:30:34,679 This is decent. Yes, I'm happy with this. 599 00:30:34,719 --> 00:30:36,599 OK, Forest, it's time to go now. 600 00:30:41,199 --> 00:30:45,399 Marketing director Forest has made warm apple cake, 601 00:30:45,439 --> 00:30:48,559 served with cinnamon and mascarpone ice cream, 602 00:30:48,599 --> 00:30:50,479 oat cookie crumb, 603 00:30:50,519 --> 00:30:52,279 and an oat cookie biscuit. 604 00:30:58,999 --> 00:31:01,079 I think it's professional quality. 605 00:31:01,119 --> 00:31:02,999 Your cake is absolutely fantastic. 606 00:31:03,039 --> 00:31:06,199 It's light, it's soft, it's delicious. 607 00:31:06,239 --> 00:31:09,839 On the side, bits of apple, which are lovely, rich in caramel, 608 00:31:09,879 --> 00:31:12,479 and then added texture from an oat biscuit. 609 00:31:12,519 --> 00:31:14,479 I think it's great. 610 00:31:14,519 --> 00:31:16,439 I'm loving that ice cream. 611 00:31:16,479 --> 00:31:19,719 Mascarpone, of course, is slightly sour, almost like yoghurt. 612 00:31:19,759 --> 00:31:23,199 You've got tons of cinnamon in there which is a classic combination. 613 00:31:23,239 --> 00:31:25,679 I'm very, very much enjoying that. 614 00:31:28,599 --> 00:31:30,079 One of the best dishes today. 615 00:31:31,639 --> 00:31:33,839 I am exhausted, 616 00:31:33,879 --> 00:31:36,879 but, yeah, I think it went as well as I could hope. 617 00:31:40,559 --> 00:31:42,039 NKY:One more to go. 618 00:31:44,079 --> 00:31:46,879 I'm really happy with how the pudding's turned out and the sauce. 619 00:31:46,919 --> 00:31:49,039 They both taste amazing. 620 00:31:49,079 --> 00:31:51,879 Cliodhna, I know you've got something in the blast chiller, 621 00:31:51,919 --> 00:31:53,959 but you've only got three minutes. Be right back! 622 00:31:53,999 --> 00:31:55,359 SHE LAUGHS 623 00:31:57,479 --> 00:31:59,039 Perfect. 624 00:32:05,839 --> 00:32:07,279 Good to go. 625 00:32:09,919 --> 00:32:11,159 Whoa! 626 00:32:12,559 --> 00:32:16,759 Personal trainer Cliodhna's dish is sticky toffee pudding 627 00:32:16,799 --> 00:32:18,719 served with toffee sauce, 628 00:32:18,759 --> 00:32:20,999 caramelised banana ice cream, 629 00:32:21,039 --> 00:32:22,799 and a peanut praline. 630 00:32:30,519 --> 00:32:34,879 That's quite a thick, big piece of peanut brittle. 631 00:32:34,919 --> 00:32:34,999 That's quite a thick, big piece of peanut brittle. 632 00:32:35,039 --> 00:32:37,079 As for the rest of it, 633 00:32:37,119 --> 00:32:38,239 it's delightful. 634 00:32:39,839 --> 00:32:42,599 Your pudding itself is really nicely spiced. 635 00:32:42,639 --> 00:32:44,359 It's not too sweet. 636 00:32:44,399 --> 00:32:46,039 And across the top of it, 637 00:32:46,079 --> 00:32:49,799 we have a really lovely thick toffee sauce made with molasses. 638 00:32:51,279 --> 00:32:53,599 I wrote it off as going to be too sweet. 639 00:32:54,839 --> 00:32:55,999 I was wrong. 640 00:32:56,039 --> 00:32:58,199 Your sponge is moist and really light. 641 00:32:58,239 --> 00:33:00,079 That is brilliant ice cream. 642 00:33:00,119 --> 00:33:01,439 Oh, thank you. 643 00:33:01,479 --> 00:33:04,879 That is shiny and smooth and creamy, 644 00:33:04,919 --> 00:33:07,959 and you get a trace, a hint of banana, 645 00:33:07,999 --> 00:33:09,679 as you're finishing each mouthful. 646 00:33:09,719 --> 00:33:11,799 That's really, really well made. 647 00:33:11,839 --> 00:33:13,479 I almost want to let you go back in there 648 00:33:13,519 --> 00:33:15,279 and have another go at the praline. 649 00:33:19,159 --> 00:33:22,039 That praline is a problem. It's not perfect. 650 00:33:22,079 --> 00:33:24,519 But she's good. She's got real promise. 651 00:33:26,799 --> 00:33:30,959 My heart is in my throat right now after that! 652 00:33:30,999 --> 00:33:34,999 I'm on a high vibe and I'm staying on it because they really liked it 653 00:33:35,039 --> 00:33:36,999 and it's the first time I've ever cooked for them, 654 00:33:37,039 --> 00:33:38,399 so I'm absolutely chuffed. 655 00:33:41,879 --> 00:33:44,479 A mixed bag of skill and technical ability. 656 00:33:44,519 --> 00:33:46,519 And I've got to tell you, 657 00:33:46,559 --> 00:33:50,799 a couple of absolutely outstanding bits of talent. 658 00:33:50,839 --> 00:33:53,639 There are two people who will definitely get an apron. 659 00:33:53,679 --> 00:33:56,159 Forest with his apple cake, 660 00:33:56,199 --> 00:34:00,319 and Anurag with his spiced lamb. 661 00:34:00,359 --> 00:34:04,119 Those two dishes were stand-out and beautiful. 662 00:34:04,159 --> 00:34:05,719 We know that mistakes have been made 663 00:34:05,759 --> 00:34:07,999 and who'll definitely have to cook again. 664 00:34:08,039 --> 00:34:11,039 Nky made chicken and yours wasn't cooked enough. 665 00:34:11,079 --> 00:34:12,439 Adam did a steak. 666 00:34:12,479 --> 00:34:14,519 However, the red wine sauce wasn't good enough 667 00:34:14,559 --> 00:34:15,799 and the carrots weren't cooked. 668 00:34:17,079 --> 00:34:20,359 Victor's schnitzel was great, but it was more like a buffet 669 00:34:20,399 --> 00:34:22,239 than it was a finished dinner. 670 00:34:22,279 --> 00:34:24,799 Omar's going to cook again because you're not sure. 671 00:34:24,839 --> 00:34:28,239 Jo's going to cook again because I'm not sure. 672 00:34:28,279 --> 00:34:30,679 So that means the final apron 673 00:34:30,719 --> 00:34:34,399 is between Claire with the Korean fried chicken 674 00:34:34,439 --> 00:34:37,599 or Cliodhna with the sticky toffee pudding. 675 00:34:37,639 --> 00:34:40,039 What a fantastic problem to have, when you've got 676 00:34:40,079 --> 00:34:41,439 that much choice. 677 00:34:41,479 --> 00:34:43,239 Who do we want to see cook again? 678 00:34:51,639 --> 00:34:54,439 What an incredible audition round. 679 00:34:55,679 --> 00:34:58,239 We loved tasting your food. 680 00:34:59,759 --> 00:35:01,039 So thank you. 681 00:35:02,079 --> 00:35:03,839 We have made a decision. 682 00:35:03,879 --> 00:35:06,119 We do have our three favourite dishes. 683 00:35:07,559 --> 00:35:08,639 Our first apron... 684 00:35:11,719 --> 00:35:13,359 ..goes to Anurag. 685 00:35:13,399 --> 00:35:15,839 Congratulations, my friend. 686 00:35:15,879 --> 00:35:16,839 Thank you. 687 00:35:18,239 --> 00:35:20,479 Second person getting an apron... 688 00:35:23,799 --> 00:35:24,799 Forest. 689 00:35:26,199 --> 00:35:27,599 Beautiful. 690 00:35:27,639 --> 00:35:28,679 Thank you. 691 00:35:30,079 --> 00:35:32,759 The third apron caused us a bit of a problem as judges 692 00:35:32,799 --> 00:35:35,439 because there were two contestants that we thought both deserved it. 693 00:35:36,599 --> 00:35:40,079 Claire, Cliodhna, we both really liked your dishes. 694 00:35:40,119 --> 00:35:42,879 But we only have one more apron to give. 695 00:35:44,159 --> 00:35:45,959 Our third and final apron... 696 00:35:48,439 --> 00:35:49,639 Claire. 697 00:35:49,679 --> 00:35:51,839 Congratulations. Thank you. 698 00:35:53,159 --> 00:35:54,159 Sorry. 699 00:35:56,039 --> 00:35:58,319 The three of you, come on, get your aprons. 700 00:35:58,359 --> 00:35:59,919 Congratulations. Up you come. 701 00:35:59,959 --> 00:36:02,919 Well done. Congratulations. Thank you. 702 00:36:02,959 --> 00:36:03,999 See you soon. 703 00:36:10,479 --> 00:36:12,639 Yeah! You got it! 704 00:36:15,199 --> 00:36:17,159 Well done, guys. Well done. 705 00:36:17,199 --> 00:36:18,799 My aim with MasterChef is just 706 00:36:18,839 --> 00:36:21,879 not to get kicked out in the first round, so I think I'm done now. 707 00:36:21,919 --> 00:36:23,359 You can go home. 708 00:36:23,399 --> 00:36:25,159 Baby steps, day by day. 709 00:36:25,199 --> 00:36:27,239 Hip-hip... Hooray! Hooray! 710 00:36:28,199 --> 00:36:29,279 Three cheers, guys. 711 00:36:32,759 --> 00:36:35,319 Now, look - put any disappointment behind you. 712 00:36:36,559 --> 00:36:38,199 This is not the end of the road. 713 00:36:38,239 --> 00:36:41,399 Your MasterChef journey has only just begun. 714 00:36:42,799 --> 00:36:45,599 This is a MasterChef invention test... 715 00:36:46,959 --> 00:36:49,119 ..and your job is to cook for Gregg and I 716 00:36:49,159 --> 00:36:51,559 an amazing dish in 1 hour and 15 minutes. 717 00:36:52,799 --> 00:36:55,759 It can be whatever you want it to be, 718 00:36:55,799 --> 00:36:58,959 an influence from anywhere in the world, 719 00:36:58,999 --> 00:37:02,799 because, behind us, there are an amazing set 720 00:37:02,839 --> 00:37:06,759 of ingredients to allow you to cook whatever you want. 721 00:37:07,799 --> 00:37:10,479 We have just four more aprons to give. 722 00:37:11,959 --> 00:37:15,679 That does mean, at the end of this, two of you will be going home. 723 00:37:18,159 --> 00:37:20,079 Ten minutes to select your ingredients. 724 00:37:20,119 --> 00:37:21,119 Up you come. 725 00:37:28,439 --> 00:37:31,319 I'm still deciphering the ingredients 726 00:37:31,359 --> 00:37:33,479 and struggling a little bit. 727 00:37:34,679 --> 00:37:37,399 If you are a good cook and you cook all the time, 728 00:37:37,439 --> 00:37:39,159 you will love an invention test. 729 00:37:39,199 --> 00:37:42,079 If you're winging it, this will scare you. 730 00:37:42,119 --> 00:37:45,399 Think I'm going tapas-y, kind of Spanish. 731 00:37:45,439 --> 00:37:47,599 It's all churning in my head but it'll be good. 732 00:37:47,639 --> 00:37:48,639 We'll be fine. 733 00:37:49,719 --> 00:37:54,119 There's guinea fowl, racks of lamb, sea bass, salmon. 734 00:37:54,159 --> 00:37:57,439 There's chocolates, there's syrups, spices, herbs. 735 00:37:57,479 --> 00:37:59,799 Make us something great. 736 00:37:59,839 --> 00:38:02,479 I was really nervous about it to start with, but now I've seen 737 00:38:02,519 --> 00:38:05,719 what I've got to work with I'm quite excited. 738 00:38:09,439 --> 00:38:10,719 Hour and 15 minutes - 739 00:38:10,759 --> 00:38:11,759 off you go. 740 00:38:20,359 --> 00:38:23,159 MasterChef has been on my bucket list for years and years and years, 741 00:38:23,199 --> 00:38:25,439 and the fact that I'm actually here and doing it 742 00:38:25,479 --> 00:38:28,959 and being in the kitchen is a big, big tick for me. 743 00:38:28,999 --> 00:38:30,999 I really would like to stay. 744 00:38:32,479 --> 00:38:34,279 Victor, how are you in our kitchen? 745 00:38:34,319 --> 00:38:35,679 You feeling comfortable? 746 00:38:35,719 --> 00:38:38,439 I'm a lot happier than I was in the last round. 747 00:38:38,479 --> 00:38:40,039 I've got some ingredients I love, 748 00:38:40,079 --> 00:38:42,279 so I think I can get something quite good out today. 749 00:38:42,319 --> 00:38:43,639 What are you making us, Victor? 750 00:38:43,679 --> 00:38:45,759 I'm going to bone out the guinea fowl, 751 00:38:45,799 --> 00:38:48,919 stuff the legs with some mushrooms, chorizo and shallot, 752 00:38:48,959 --> 00:38:53,639 cook the breast, do a fondant potato, a bit of mushroom, leek, 753 00:38:53,679 --> 00:38:56,679 do a stock reduction and a fennel puree. 754 00:38:56,719 --> 00:39:00,679 Victor, are you sure you can get all this done in just over an hour? 755 00:39:00,719 --> 00:39:01,719 No. 756 00:39:05,439 --> 00:39:07,359 Victor's given himself a huge amount of work to do. 757 00:39:08,439 --> 00:39:11,279 He took the guinea fowl, guinea fowl being very, very similar 758 00:39:11,319 --> 00:39:12,519 to a chicken. 759 00:39:12,559 --> 00:39:14,879 It doesn't have very much fat on it, 760 00:39:14,919 --> 00:39:17,399 so it does cook really quick and he's got to be careful 761 00:39:17,439 --> 00:39:18,439 it doesn't go dry. 762 00:39:23,439 --> 00:39:27,239 I'm really going to try and put my personality into my food. 763 00:39:27,279 --> 00:39:29,039 That's what I want them to see today, 764 00:39:29,079 --> 00:39:32,279 my personality, my cheekiness, my confidence, my skills. 765 00:39:32,319 --> 00:39:34,799 I'm going to get an apron today and I'm going to win, 766 00:39:34,839 --> 00:39:35,839 end of. 767 00:39:37,799 --> 00:39:39,079 What are you going to make for us? 768 00:39:39,119 --> 00:39:41,679 I'm going to make you a cappelletti pasta. 769 00:39:41,719 --> 00:39:43,319 It's basically a tortellini - 770 00:39:43,359 --> 00:39:46,519 so you circle it, fold it, tuck it at the back - 771 00:39:46,559 --> 00:39:50,559 filled with a lemon and mascarpone filling, 772 00:39:50,599 --> 00:39:53,599 white wine sauce and a dill oil. 773 00:39:53,639 --> 00:39:56,759 Wow! Where did your passion for cookery begin? 774 00:39:56,799 --> 00:39:58,439 From my dad, from a young age. 775 00:39:58,479 --> 00:40:02,599 My dad was a builder, but he was always making random things. 776 00:40:02,639 --> 00:40:04,559 Are there other cookery builders in the industry, 777 00:40:04,599 --> 00:40:06,279 or do you stand out on your own? 778 00:40:06,319 --> 00:40:08,919 I do stand out a lot. A lot of people talk about football 779 00:40:08,959 --> 00:40:12,439 and I talk about famous chefs, and I do get a lot of stick. 780 00:40:17,159 --> 00:40:19,439 The issue with stuffed pasta is you've got to make sure 781 00:40:19,479 --> 00:40:21,959 there's no air inside the actual pasta when you fold it over, 782 00:40:21,999 --> 00:40:24,919 because air expands in heat and it blows open. 783 00:40:25,919 --> 00:40:27,599 But I think it's a really nice idea. 784 00:40:32,159 --> 00:40:36,079 Cliodhna confidently got to the bench and picked up a sea bass. 785 00:40:37,279 --> 00:40:40,479 She filleted that sea bass absolutely beautifully. 786 00:40:41,599 --> 00:40:44,519 It's going to be served with a bowl of pasta and pesto, 787 00:40:44,559 --> 00:40:46,199 made with pistachio nuts. 788 00:40:48,119 --> 00:40:50,359 Pistachio nuts are quite rich. 789 00:40:50,399 --> 00:40:53,559 They're quite a strong flavour, almost flavour of dessert. 790 00:40:53,599 --> 00:40:55,319 So hopefully that works. 791 00:40:57,879 --> 00:41:02,639 Cheese, basil, pistachios and fish with pasta? 792 00:41:02,679 --> 00:41:03,959 Yeah. 793 00:41:03,999 --> 00:41:05,559 Do you have a style, do you think? 794 00:41:05,599 --> 00:41:07,319 I just do, like, mood food, really. 795 00:41:07,359 --> 00:41:10,479 Whatever I'm in the mood for, I'll cook it, so... 796 00:41:10,519 --> 00:41:12,639 I love "mood food". I'm using it. 797 00:41:12,679 --> 00:41:16,359 What's mood food? Whatever food I'm in the mood for. Brilliant! 798 00:41:19,599 --> 00:41:21,439 I'm very, very hungry for it now. 799 00:41:21,479 --> 00:41:24,279 I'm going to absolutely go down fighting to try and get one 800 00:41:24,319 --> 00:41:26,319 of those aprons today, 100%. 801 00:41:29,359 --> 00:41:31,079 Is it all right if 25 minutes have gone? 802 00:41:31,119 --> 00:41:32,479 No! 803 00:41:32,519 --> 00:41:33,799 25 minutes have gone. 804 00:41:35,759 --> 00:41:37,959 As a mum of four, it tends to be a bit, 805 00:41:37,999 --> 00:41:40,599 "Right, what's in the freezer, what's in the cupboards, 806 00:41:40,639 --> 00:41:43,639 "what can I make out of that that's going to make everybody happy?" 807 00:41:43,679 --> 00:41:46,319 Because one doesn't like this, one doesn't like the other. 808 00:41:46,359 --> 00:41:47,879 That's my danger. 809 00:41:47,919 --> 00:41:51,599 I have a tendency to add lots of bits to everything. 810 00:41:52,959 --> 00:41:54,639 Who do you cook for? Who's at home? 811 00:41:54,679 --> 00:41:58,159 My husband, Chris, and three of my four kids are still at home. 812 00:41:58,199 --> 00:42:01,799 And the other one comes for dinner two or three nights a week, yeah. 813 00:42:01,839 --> 00:42:03,759 Wow! You cook dinner every night? 814 00:42:03,799 --> 00:42:04,839 Yeah. 815 00:42:04,879 --> 00:42:07,199 What are you making? I'm making you some tapas. 816 00:42:07,239 --> 00:42:11,799 I've got you a chicken and chorizo stew, some Spanish pickled carrots, 817 00:42:11,839 --> 00:42:12,359 I've got you a chicken and chorizo stew, some Spanish pickled carrots, 818 00:42:12,399 --> 00:42:13,719 a Spanish tortilla, 819 00:42:13,759 --> 00:42:16,959 some green beans with roasted garlic and almonds 820 00:42:16,999 --> 00:42:21,359 and some crispy, hopefully, garlicky crushed new potatoes. 821 00:42:21,399 --> 00:42:23,719 Why have you done this? Why not a complete dinner? 822 00:42:23,759 --> 00:42:27,199 This is how we'd eat it at home. We'd eat it family-style. 823 00:42:30,399 --> 00:42:33,199 The stew is the wet dish. I get that. 824 00:42:33,239 --> 00:42:35,959 But, for me, there needs to be something else with this. 825 00:42:35,999 --> 00:42:38,479 Something like aioli with the chicken stew - delicious. 826 00:42:38,519 --> 00:42:40,399 Something like aioli with the tortilla - delicious. 827 00:42:40,439 --> 00:42:43,319 But it needs something to join it together. 828 00:42:48,519 --> 00:42:51,159 I've given myself a talk this morning. 829 00:42:52,519 --> 00:42:54,199 I'm ready to go. 830 00:42:54,239 --> 00:42:55,319 Go on, Nky, let's go. 831 00:42:59,799 --> 00:43:03,439 Nky went straight for the salmon, which she has dusted 832 00:43:03,479 --> 00:43:07,319 with some curry powder, some smoked paprika and cinnamon. 833 00:43:08,439 --> 00:43:10,599 Cinnamon on salmon? 834 00:43:10,639 --> 00:43:12,279 It's a very strong spice. 835 00:43:13,479 --> 00:43:18,199 The vegetables are all together in a pan with Scotch bonnet, 836 00:43:18,239 --> 00:43:20,959 a whole Scotch bonnet. 837 00:43:22,599 --> 00:43:26,359 Then through that mix she's also put some mint. 838 00:43:26,399 --> 00:43:28,679 It's an interesting combination. 839 00:43:30,439 --> 00:43:31,999 I saw you grab the Scotch bonnet chilli. 840 00:43:32,039 --> 00:43:35,119 I was told not to hold back, so I'm trying not to hold back. 841 00:43:35,159 --> 00:43:38,039 But you know what? I've got something to cool you guys off. 842 00:43:38,079 --> 00:43:40,679 I've made some kind of... It's very like milkshake. 843 00:43:40,719 --> 00:43:42,919 If you can't handle the heat, you go with the milkshake. 844 00:43:42,959 --> 00:43:44,079 Where did you learn to cook? 845 00:43:44,119 --> 00:43:46,479 Oh, back in Lagos. 846 00:43:46,519 --> 00:43:47,919 I went to boarding school 847 00:43:47,959 --> 00:43:50,719 and, when you go to boarding school where I come from in Nigeria 848 00:43:50,759 --> 00:43:53,159 and you come back home, you have to be a good cook 849 00:43:53,199 --> 00:43:56,199 because the food is not that great in boarding school. 850 00:43:56,239 --> 00:43:58,039 That was how I developed a love of cooking. 851 00:43:58,079 --> 00:44:00,879 I love people. You know when you love people, a people-pleaser, 852 00:44:00,919 --> 00:44:02,319 you just love to make people happy. 853 00:44:02,359 --> 00:44:05,079 And I should imagine people love you, don't they? People try. 854 00:44:05,119 --> 00:44:06,159 People try, yeah. 855 00:44:10,639 --> 00:44:12,959 You've only got 25 minutes left! 856 00:44:19,199 --> 00:44:21,639 Omar honed in on the sea bass. 857 00:44:21,679 --> 00:44:25,399 But when he went to fillet that sea bass, he seemed to have no idea 858 00:44:25,439 --> 00:44:28,439 what he was doing. He has got some fish off the bone. 859 00:44:28,479 --> 00:44:31,199 He's taken all the rest of the fish which is still on the bone 860 00:44:31,239 --> 00:44:34,199 and, thankfully, made a fish stock out of it. 861 00:44:34,239 --> 00:44:36,559 Omar, you really made us smile with your invention 862 00:44:36,599 --> 00:44:39,039 in the last round. I'm glad, Gregg. What are you making for us? 863 00:44:39,079 --> 00:44:40,319 I've done a fish broth. 864 00:44:40,359 --> 00:44:42,399 I've got some of the sea bass that'll go on top, 865 00:44:42,439 --> 00:44:45,599 some crispy peanuts, some mushrooms, some pickled chillies 866 00:44:45,639 --> 00:44:47,839 and the vermicelli noodles. 867 00:44:47,879 --> 00:44:49,239 How would you define your style? 868 00:44:49,279 --> 00:44:51,279 Probably Asian. Like, Asian fusion. 869 00:44:51,319 --> 00:44:54,119 I love taking dishes that I've eaten when I've been travelling. 870 00:44:54,159 --> 00:44:56,959 I've been to China quite a lot, Hong Kong, Philippines. Wow. 871 00:44:56,999 --> 00:44:59,919 Yeah, I travelled quite a lot with work, which was brilliant. 872 00:44:59,959 --> 00:45:01,319 You're a lucky boy. Managed to 873 00:45:01,359 --> 00:45:04,119 travel and eat... Yeah, I've been very lucky. 874 00:45:04,159 --> 00:45:07,079 That fish stock needs to be lovely and clear cos he's making 875 00:45:07,119 --> 00:45:09,599 a broth, which is going to go with some noodles, and then 876 00:45:09,639 --> 00:45:11,839 a piece of fish across the top. I just hope he doesn't 877 00:45:11,879 --> 00:45:15,359 then boil it cos you boil a stock which has had lemongrass 878 00:45:15,399 --> 00:45:17,919 and lime leaves in it, and all those flavours disappear 879 00:45:17,959 --> 00:45:19,599 and they become bitter. 880 00:45:22,079 --> 00:45:25,279 Three minutes, everybody, please. Just three minutes. 881 00:45:25,319 --> 00:45:26,759 Food on plates, right now. 882 00:45:38,519 --> 00:45:41,279 You have 90 seconds! 883 00:45:41,319 --> 00:45:43,999 You've got to get stuff on plates now! 884 00:45:45,599 --> 00:45:46,559 Final touches. 885 00:45:50,239 --> 00:45:52,079 And we're done. Stop! 886 00:45:53,919 --> 00:45:54,959 Looks good. 887 00:46:01,199 --> 00:46:03,279 Adam, please, come and join us. 888 00:46:04,679 --> 00:46:07,759 To secure one of the last four aprons, 889 00:46:07,799 --> 00:46:11,679 bricklayer Adam has served cappelletti pasta filled with 890 00:46:11,719 --> 00:46:13,559 mascarpone and lemon, 891 00:46:13,599 --> 00:46:16,679 served with a butter and white wine sauce, 892 00:46:16,719 --> 00:46:18,199 and a dill oil. 893 00:46:24,519 --> 00:46:27,039 Making any filled pasta is the hardest pasta to make 894 00:46:27,079 --> 00:46:30,119 and you've done really, really well. Inside there, 895 00:46:30,159 --> 00:46:33,759 you've got mascarpone, which is slightly sour, and you've got lemon 896 00:46:33,799 --> 00:46:35,839 flavour, which is nice. 897 00:46:35,879 --> 00:46:40,599 You have fantastic dill oil running through a cream sauce, 898 00:46:40,639 --> 00:46:41,479 You have fantastic dill oil running through a cream sauce, 899 00:46:41,519 --> 00:46:45,519 which has the faintest hint of white wine about it. 900 00:46:45,559 --> 00:46:46,959 Adam, I'm liking it. 901 00:46:49,439 --> 00:46:51,039 I'm just over the moon. 902 00:46:51,079 --> 00:46:53,679 I'm feeling absolutely buzzing. 903 00:46:56,759 --> 00:47:00,599 Toy developer Omar's dish is pan-fried sea bass 904 00:47:00,639 --> 00:47:02,839 on vermicelli noodles, 905 00:47:02,879 --> 00:47:07,159 with mushrooms, pickled chillies, crispy peanuts and coriander, 906 00:47:07,199 --> 00:47:07,999 with mushrooms, pickled chillies, crispy peanuts and coriander, 907 00:47:08,039 --> 00:47:12,479 served with a lemongrass, chilli and lime leaf broth. 908 00:47:12,519 --> 00:47:13,039 served with a lemongrass, chilli and lime leaf broth. 909 00:47:13,079 --> 00:47:16,359 You selected the sea bass, having probably never filleted 910 00:47:16,399 --> 00:47:19,919 a sea bass before, by the looks of the way in which you went about it. 911 00:47:19,959 --> 00:47:20,959 Yeah. 912 00:47:27,119 --> 00:47:31,359 Your sea bass, although butchered within an inch of its life, 913 00:47:31,399 --> 00:47:33,199 it's actually cooked nicely 914 00:47:33,239 --> 00:47:35,999 and it suits that broth. Noodles are cooked. 915 00:47:36,039 --> 00:47:38,479 Yeah, I'm really enjoying it. Tastes good. 916 00:47:38,519 --> 00:47:40,879 Your broth is really good. 917 00:47:40,919 --> 00:47:43,999 It's lovely and clear. You've got the warmth of the chilli, 918 00:47:44,039 --> 00:47:46,399 get woodiness of mushrooms, which I like, the freshness 919 00:47:46,439 --> 00:47:49,039 of that coriander running through the whole thing, 920 00:47:49,079 --> 00:47:52,359 and a small faint flavour of that fish stock. 921 00:47:52,399 --> 00:47:55,759 That's good. I hope you're going to walk away from here and learn 922 00:47:55,799 --> 00:47:57,319 how to fillet a fish. 923 00:48:00,719 --> 00:48:02,799 Feeling really good. I think they really liked it. 924 00:48:02,839 --> 00:48:03,999 They loved the broth. 925 00:48:04,039 --> 00:48:07,799 So, there's definitely good... good stuff to take from it. 926 00:48:07,839 --> 00:48:12,039 Personal trainer Cliodhna has served pan-fried sea bass 927 00:48:12,079 --> 00:48:16,119 on dill, parsley, pistachio and pesto pasta, 928 00:48:16,159 --> 00:48:18,199 and buttered green beans. 929 00:48:26,839 --> 00:48:29,479 You filleted your sea bass very well. 930 00:48:29,519 --> 00:48:32,119 My fish is cooked beautifully. 931 00:48:32,159 --> 00:48:34,159 Your pasta's made really, really nicely. 932 00:48:34,199 --> 00:48:37,839 Your pesto is really rich with basil, but not too much. 933 00:48:37,879 --> 00:48:40,599 The pistachio nuts I can't taste, which I'm pleased about. 934 00:48:40,639 --> 00:48:43,199 Your beans are cooked very, very nicely. 935 00:48:43,239 --> 00:48:46,679 I've got to say, I'm really impressed with what you've done. 936 00:48:46,719 --> 00:48:51,039 I CAN taste the pistachio and my pasta is a little sweet 937 00:48:51,079 --> 00:48:52,919 because of the pistachio. 938 00:48:52,959 --> 00:48:54,839 But wouldn't send it back. 939 00:48:54,879 --> 00:48:55,999 I would eat it. 940 00:48:59,119 --> 00:49:00,639 I'm not disheartened. 941 00:49:00,679 --> 00:49:03,319 I do think I probably could have done a little bit better, 942 00:49:03,359 --> 00:49:06,879 but I'm just feeling really nervous, to be honest. 943 00:49:08,119 --> 00:49:11,479 Mum-of-four Jo is serving her version of tapas - 944 00:49:11,519 --> 00:49:14,799 Spanish-inspired chicken and chorizo stew, 945 00:49:14,839 --> 00:49:18,719 s Spanish tortilla and roasted garlic potatoes, 946 00:49:18,759 --> 00:49:22,359 served with a side of almond and garlic green beans, 947 00:49:22,399 --> 00:49:24,879 and pickled carrots with paprika. 948 00:49:32,159 --> 00:49:35,599 This little pot of chicken stew here, sweet with tomatoes 949 00:49:35,639 --> 00:49:38,559 and really smoky with paprika, is lovely. 950 00:49:38,599 --> 00:49:41,839 Your little tortilla - perfectly cooked, really nice. 951 00:49:41,879 --> 00:49:45,599 Your crushed roasted potatoes - really lovely. 952 00:49:45,639 --> 00:49:47,199 You've got some really lovely ideas. 953 00:49:47,239 --> 00:49:49,399 I'd like to see this joined up 954 00:49:49,439 --> 00:49:53,839 and that needs, for me, a big whack of aioli going through your stew, 955 00:49:53,879 --> 00:49:56,279 on your bread, with your potatoes, with your tortilla. 956 00:49:56,319 --> 00:49:57,439 It'd be lovely. 957 00:50:00,479 --> 00:50:03,639 I always make aioli with my tapas and I didn't do it today, 958 00:50:03,679 --> 00:50:05,719 so I'm a little bit annoyed at myself about that. 959 00:50:05,759 --> 00:50:10,479 Other than that, yeah, I'm pretty happy with how it went. I'm happy. 960 00:50:10,519 --> 00:50:14,959 IT consultant Victor has made a mushroom and chorizo-stuffed 961 00:50:14,999 --> 00:50:16,639 guinea fowl leg, 962 00:50:16,679 --> 00:50:18,799 and roasted guinea fowl breast, 963 00:50:18,839 --> 00:50:23,159 served with fondant potato, leeks, fennel puree, 964 00:50:23,199 --> 00:50:27,999 king oyster mushroom, and finished with a Madeira sauce. 965 00:50:28,079 --> 00:50:30,519 I think we've got a bit of an issue with this leg. 966 00:50:30,559 --> 00:50:32,479 You can see how pink that is. 967 00:50:42,719 --> 00:50:45,799 Victor, your fondant is absolutely fantastic. I love it. 968 00:50:45,839 --> 00:50:49,119 It's nice and buttery and cooked really, really well. 969 00:50:49,159 --> 00:50:52,679 I've got an issue with my breast of my guinea fowl. 970 00:50:52,719 --> 00:50:56,599 It's still pink. My leg is actually cooked, but the skin 971 00:50:56,639 --> 00:50:58,799 on the outside of it needs to be at least crispy 972 00:50:58,839 --> 00:51:00,919 or take it away. 973 00:51:00,959 --> 00:51:03,999 You obviously know how to cook. 974 00:51:04,039 --> 00:51:08,199 I like your puree. That's well made, smooth. lovely sauce. 975 00:51:08,239 --> 00:51:12,639 But I think what you were attempting in the time was unrealistic, 976 00:51:12,679 --> 00:51:13,479 But I think what you were attempting in the time was unrealistic, 977 00:51:13,519 --> 00:51:15,519 bordering foolhardy-brave. 978 00:51:19,079 --> 00:51:21,799 I'm absolutely gutted, to be honest with you. 979 00:51:21,839 --> 00:51:26,079 I thought it was cooked. It looked cooked and then it wasn't. 980 00:51:26,119 --> 00:51:27,759 It's one of those days. 981 00:51:29,479 --> 00:51:31,879 Finally, it's civil servant Nky, 982 00:51:31,919 --> 00:51:35,799 whose dish is cinnamon and curry-spiced grilled salmon, 983 00:51:35,839 --> 00:51:39,719 stir-fried vegetables with mint and Scotch bonnet chilli, 984 00:51:39,759 --> 00:51:42,359 and noodles, 985 00:51:42,399 --> 00:51:44,519 served with a vanilla milkshake. 986 00:51:46,279 --> 00:51:47,919 Whoa. 987 00:51:47,959 --> 00:51:50,999 That's where the Scotch bonnet went, right? 988 00:51:56,879 --> 00:51:59,599 Cinnamon's an unusual flavour with the salmon, 989 00:51:59,639 --> 00:52:01,319 but I don't mind that at all. 990 00:52:01,359 --> 00:52:04,839 Your salmon itself is going a little bit dry. 991 00:52:04,879 --> 00:52:08,439 Your vegetables have been cooked for a really long time. 992 00:52:08,479 --> 00:52:12,639 It's all just been cooked a little bit too long. OK. 993 00:52:12,679 --> 00:52:16,119 Stir-fry has gone a little bit greasy across the noodles, 994 00:52:16,159 --> 00:52:20,319 but I love the amount of chilli in there. 995 00:52:20,359 --> 00:52:22,279 And thanks for the milkshake. 996 00:52:22,319 --> 00:52:23,359 It's delicious. 997 00:52:25,119 --> 00:52:27,639 Oh, I feel relieved. 998 00:52:27,679 --> 00:52:29,119 I'm not dwelling on the negative. 999 00:52:29,159 --> 00:52:32,559 I think they still were able to see some positives in it as well. 1000 00:52:32,599 --> 00:52:34,279 So, overall, I'm quite happy. 1001 00:52:38,239 --> 00:52:41,519 A MasterChef invention test, the chance of the last four 1002 00:52:41,559 --> 00:52:44,279 remaining aprons, of course, they're under pressure, 1003 00:52:44,319 --> 00:52:47,199 but I think we've got some good cooks. I really do. 1004 00:52:49,639 --> 00:52:52,479 I really liked what Adam did. 1005 00:52:52,519 --> 00:52:55,799 Those little pastas filled with the mascarpone and the lemon, 1006 00:52:55,839 --> 00:52:57,799 with the white wine sauce and the dill oil, 1007 00:52:57,839 --> 00:52:59,439 I thought it was really well made 1008 00:52:59,479 --> 00:53:01,199 and it had really good flavour to it. 1009 00:53:01,239 --> 00:53:03,999 I'm really happy for Adam to get an apron. 1010 00:53:04,039 --> 00:53:06,319 Cliodhna, she made her own pasta, cut it, 1011 00:53:06,359 --> 00:53:10,639 cooked it really, really well. Sea bass cooked pretty well. 1012 00:53:10,679 --> 00:53:13,839 So, Cliodhna's shown that she's got the skill. 1013 00:53:14,999 --> 00:53:17,159 Omar didn't fillet his fish very well at all, 1014 00:53:17,199 --> 00:53:19,239 but I'm really pleased he made a broth. 1015 00:53:19,279 --> 00:53:21,999 The broth was sparklingly clear. 1016 00:53:22,039 --> 00:53:25,279 The sea bass fillet, as small as it was, was cooked perfectly. 1017 00:53:25,319 --> 00:53:29,079 So, Adam, Omar and Cliodhna get an apron. 1018 00:53:29,119 --> 00:53:30,319 I totally agree with you. 1019 00:53:30,359 --> 00:53:33,639 We have got one cook today who, I'm sorry to say, their time 1020 00:53:33,679 --> 00:53:35,279 in the MasterChef kitchen is over 1021 00:53:35,319 --> 00:53:37,199 and that's Victor. 1022 00:53:37,239 --> 00:53:40,239 Victor had a really good potato fondant, which is rare 1023 00:53:40,279 --> 00:53:43,359 in this kitchen. But there are some mistakes 1024 00:53:43,399 --> 00:53:45,639 that are impossible to ignore. 1025 00:53:45,679 --> 00:53:47,079 Victor's going home. 1026 00:53:48,319 --> 00:53:53,079 So, out of Nky and Jo, somebody else is going. 1027 00:53:53,119 --> 00:53:54,919 So, out of Nky and Jo, somebody else is going. 1028 00:53:54,959 --> 00:53:57,359 I really don't know what to make of Jo. 1029 00:53:57,399 --> 00:54:01,199 We had a chicken stew flavoured with tomato, 1030 00:54:01,239 --> 00:54:04,119 a tortilla, potatoes and onions, nicely made. 1031 00:54:04,159 --> 00:54:06,999 The food tastes nice, but what is it? 1032 00:54:07,039 --> 00:54:09,599 I think Jo's a good cook, but it needed something moist 1033 00:54:09,639 --> 00:54:11,199 to bring it all together. 1034 00:54:11,239 --> 00:54:14,599 Nky's dish was salmon with stir-fried veg. 1035 00:54:14,639 --> 00:54:15,879 That's a nice idea. 1036 00:54:15,919 --> 00:54:20,679 Noodles were nicely done, but the salmon going slightly dry, 1037 00:54:20,719 --> 00:54:21,279 Noodles were nicely done, but the salmon going slightly dry, 1038 00:54:21,319 --> 00:54:23,119 stir-fried veg overcooked. 1039 00:54:24,639 --> 00:54:28,399 Who has got errors that you are finding difficult to overlook? 1040 00:54:28,439 --> 00:54:31,359 Because that's the one who's got to go. 1041 00:54:33,199 --> 00:54:36,919 I just hope that the flavours will pull me through and get me 1042 00:54:36,959 --> 00:54:40,359 an apron cos I really don't want to go home. 1043 00:54:40,399 --> 00:54:41,479 Given another chance, 1044 00:54:41,519 --> 00:54:44,519 I would love to have an apron and to cook again, yes. 1045 00:54:56,319 --> 00:54:59,399 Let me tell you, a MasterChef invention test is one of 1046 00:54:59,439 --> 00:55:03,319 the toughest tests on MasterChef, no matter what stage you're at. 1047 00:55:03,359 --> 00:55:06,359 We thought you all did really, really well. 1048 00:55:06,399 --> 00:55:08,959 In front of us are just four aprons. 1049 00:55:08,999 --> 00:55:12,119 That does mean two of you will be leaving us. 1050 00:55:14,399 --> 00:55:16,879 First person leaving us... 1051 00:55:16,919 --> 00:55:18,839 ..is Victor. 1052 00:55:18,879 --> 00:55:22,199 Victor, thank you very much indeed for all your hard work. 1053 00:55:22,239 --> 00:55:23,959 Your fondant potato was delicious. 1054 00:55:23,999 --> 00:55:25,639 Thanks a lot, everyone. 1055 00:55:27,119 --> 00:55:28,519 It's not unexpected. 1056 00:55:28,559 --> 00:55:31,999 Disappointed not to get through, but it's not going to change my love 1057 00:55:32,039 --> 00:55:34,319 for cooking, and I've had a great experience, 1058 00:55:34,359 --> 00:55:37,519 so I can't ask for anything more. 1059 00:55:39,959 --> 00:55:40,959 OK. 1060 00:55:43,039 --> 00:55:45,319 The second person leaving us is... 1061 00:55:48,719 --> 00:55:51,119 ..Nky. Thank you very much. 1062 00:55:51,159 --> 00:55:53,799 We've loved all your spicing, all your seasoning. 1063 00:55:53,839 --> 00:55:56,079 You're leaving us. Thanks very much indeed. Thank you. 1064 00:55:56,119 --> 00:55:57,999 Nice to meet you. Thank you. 1065 00:56:00,719 --> 00:56:04,119 Being on MasterChef makes you understand yourself better. 1066 00:56:04,159 --> 00:56:07,439 Things you could improve, yes, but, like, I'm taking the positive, 1067 00:56:07,479 --> 00:56:09,159 so I will take that with me. 1068 00:56:10,839 --> 00:56:15,439 OK, you four, you are now officially in this year's competition. 1069 00:56:15,479 --> 00:56:15,559 OK, you four, you are now officially in this year's competition. 1070 00:56:15,599 --> 00:56:18,919 Oh, my God. That was so close. 1071 00:56:18,959 --> 00:56:20,799 Come and grab your aprons. 1072 00:56:23,439 --> 00:56:26,119 Really good day. I'm super happy to be wearing the apron 1073 00:56:26,159 --> 00:56:28,279 and finally actually part of the competition, 1074 00:56:28,319 --> 00:56:29,679 past the audition round. 1075 00:56:32,479 --> 00:56:35,559 Squeaky bum, definitely - I was really nervous. 1076 00:56:35,599 --> 00:56:37,959 But, no, really happy to get through. Really excited. 1077 00:56:37,999 --> 00:56:39,119 I got my apron. 1078 00:56:41,599 --> 00:56:44,079 I'm absolutely chuffed to bits. 1079 00:56:44,119 --> 00:56:46,639 There's no words to describe just how pleased I am. 1080 00:56:46,679 --> 00:56:48,639 Can't believe it. 1081 00:56:48,679 --> 00:56:50,959 Today has massively boosted my confidence. 1082 00:56:50,999 --> 00:56:54,239 It's taught me to believe in myself. 1083 00:56:54,279 --> 00:56:56,439 So, yeah, the sky's the limit. 1084 00:57:00,359 --> 00:57:03,959 Next time, this week's best cooks return to face 1085 00:57:03,999 --> 00:57:07,359 two demanding challenges... 1086 00:57:07,399 --> 00:57:08,559 Calm down, dear. 1087 00:57:10,279 --> 00:57:11,279 Can't breathe! 1088 00:57:13,079 --> 00:57:16,639 ..as they fight for a place in the quarterfinal. 1089 00:57:16,679 --> 00:57:20,239 I absolutely love it. 1090 00:57:20,279 --> 00:57:21,639 This is remarkable.