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It's the final week
of the MasterChef heats.

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Last time, nine passionate
home cooks auditioned

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for a place in this year's
competition.

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I'm actually sweating.
Can you imagine?

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What's inside this pastry cup
is a bundle of brilliance.

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What a fantastically flavoured dish.

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Thank you.

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Only seven earned themselves
a MasterChef apron.

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It is overwhelming.
It is daunting.

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This is my chance,
so I better grab it now.

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I think everyone's still got to prove
themselves and I'm no exception.

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So that's going through my mind
all the time.

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It's a very different ball game
when you get in the kitchen here.

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Anything can happen.
There is jeopardy afoot.

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Tonight, they continue their quest
as they face two tough challenges.

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First, they will have
to cook a dish to a brief

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set by one of the country's
top food critics...

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My mouth is on fire and I love this.

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...before cooking off for a place
in this week's quarterfinal.

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You have an ace palate.

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Now they're in the competition,

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they've got to show us
that they've got star quality.

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Who's got the talent?
Who's got the skill?

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All of you have your aprons.
Congratulations.

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No time to rest on your laurels.

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This is the MasterChef competition.

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We are going to keep on
challenging you.

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You have been set a brief.

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This brief was set
by a well-respected

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restaurant critic and food writer.

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Can I introduce you now
to the incomparable Grace Dent.

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Hello. Welcome, Grace.

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Today's brief is to create
the ultimate potluck supper dish.

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This is something that you might
take along to a gathering,

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put on the table
with everybody else's dishes,

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but yours is the star of the show.

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So I want something hearty
and delicious,

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but it still has to have finesse,
high standards,

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and be enough to impress me.

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Ladies and gentlemen,
one and a half hours.

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And at the end of this, we will
only take the best cooks with us.

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Let's cook.

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Potluck is a word that's
much more common in America.

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It means that a group of people,
maybe all from the same street,

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are going to get together
and they can bring a dish each.

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It's potluck. You never know
what you're going to get.

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It might be chilli con carne,
it might be baked pasta

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or a pie and a massive jug
of custard.

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It can be just something
quite straightforward,

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but made with love and tradition
and will serve a lot of people.

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It's going to be a bit nerve-racking,
I think, cooking for Grace today.

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Very, very daunting.

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Right.

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Chicken.

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38-year-old travel consultant Diya

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is inspired by the flavours
of her African and Indian heritage

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and won herself an apron

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with a knockout interpretation
of a traditional street food dish.

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I could bury myself in that really
happily and have it all afternoon.

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Thank you.
I'm really happy to hear that.

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The potluck supper is actually
the kind of thing I do at home

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because I literally put everything on
a board and we all assemble and eat.

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So I could relate to that.

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What are you cooking for us today?

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I'm making Tex-Mex tacos.

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So I'm actually going
to make my own tortillas.

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Chicken mince, mango salsa
and guacamole.

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I think that's my idea of potluck. You take
a little bit of this, a little bit of that.

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This is what I do and this
is what everybody likes.

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What is it about your tacos that has
people wanting to go to your dish first?

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I love to play with spices.

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So it's going to be fiery,
it's going to be spicy, hot, sweet.

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Don't mess it up! I won't.
I'll try not to.

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Diya is making a soft taco shell
using masa flour,

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which is cornflour.

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You have to mix it with warm water

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and then it needs to be squashed out
into being a lovely, thin tortilla.

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It's a workout!

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If they're not wet enough,
they dry and they crumble...

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Don't break on me, mate. Come on.

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...and if they're too wet, they go
sloppy and they don't cook properly.

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And they're really
difficult to get right.

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Everybody likes a taco,
but I'm worried about chicken mince.

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Mince can just go very watery.

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Diya is going to have to work
four times as hard

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to make chicken mince
taste delicious.

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SHE EXHALES

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30-year-old sports journalist Jack
learned to cook when he was 11.

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He's impressed so far with
crowd-pleasing, flavoursome food.

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Pork, mushroom, sage, nuts,
all cooked really well together.

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That's delicious.

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What are you making for us, Jack?

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What kind of things do you eat when
you go round and there's a big group?

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You eat carrots and hummus, that
kind of stuff. Do you know what I mean?

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So I've tried a twist on that,
but taking it to another level.

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I'm making a herb-crusted
rack of lamb with hummus,

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cumin and honey glazed carrots
with crispy sumac onions.

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Are you all out to feed us today?
Yes.

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I know a thing or two
about a good, decent portion

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and one of those is coming up today,
absolutely, yeah.

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Jack is absolutely going for it

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and we are going to get
huge amounts of flavour.

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A pistachio-crusted,
harissa-spiced rack of lamb.

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Harissa, which is a North African
chilli paste, sweet with peppers,

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dipped in hummus, which is made from
chickpeas, olive oil and lemon.

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The sweet carrots and sweet pine
nuts could be absolutely delicious

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as long as that lamb
is cooked really well.

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Cooking the rack of lamb,
it can go horribly wrong.

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So, yeah, I just have
to be on the ball today.

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A cutlet of lamb dipped into hummus
doesn't scream to me potluck dish.

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Nobody ever walks
out of a party and says,

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"Wow, that hummus,
that made the night.”

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Exciting. Exciting, yeah.

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I like feeding people, yeah.

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So... So that's it.
I like feeding people.

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Indonesian-born Endang lives
in Scotland and owns a gift shop.

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In the last round, her spicy Asian
broth really packed a punch.

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Oh!

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Your balance of flavours really
are quite incredible. Thank you.

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Endang is going
completely Indonesian.

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We have got chicken thighs
marinated with lime juice

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and then she's going to grill them
with more lime juice across the top.

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With that, we've got cassava chips.

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Cassava is a root vegetable.

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She's coated them in some
paprika and cumin.

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Then you deep-fry it.

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It's served with a sambal,
which is a cooked chilli sauce,

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usually with limes and lots
and lots of chilli.

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And then a peanut dressing, which is
going to go with the vegetable salad.

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And she's serving it as a platter.

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This whole thing sounds wonderful.

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This lady loves a chilli.

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Music to my ears.

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How do you feel about dishes
that you put on a plate to share?

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It feels like home.

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Everybody just licking their finger and
coming back again for the second plate.

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I'm halfway living in Indonesia,
halfway in Scotland.

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So, yeah, home.

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Are you thinking about your family
and taking this for... Yeah.

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Yeah, it's emotional. Yeah.
Are you OK? I am OK.

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You need to take all of this emotion
and the love and nerves...

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To the food, yeah.

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Endang is cooking with so much
passion and there's a lot going on.

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I worry about her cassava chips.

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Cassava can either be dreamlike
and delicious,

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or it can just be a stodgy,
tasteless thing.

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Ladies and gentlemen,
you've had 40 minutes.

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You've got 50 minutes left.

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Right, my next thing
to blend is this.

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Health and safety specialist Fannata
from Peterborough

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grew up on a farm in Ghana

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and dreams of running her own
eco-friendly restaurant.

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She impressed the judges with the
ambition she showed over two rounds.

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I admire the work you've done here,
I really do.

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This is, like, the most intense
thing I've done in my life.

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I've learnt that pressure
can get to you.

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You just need to keep
a cool head, really.

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You just need to sort of keep your
eye on the target and just try and deliver.

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So I'm making a Ghanaian
potluck supper.

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We're going to have
groundnut soup,

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which is, like, my
grandmother's favourite soup.

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I'm going to make it with chicken.

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We're going to have
goat's mince koftas,

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spiced with typical
Ghanaian flavours.

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Jollof rice, some fried plantains,

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because you can't have jollof
without fried plantains.

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Everyone that makes jollof
thinks that theirs is the best.

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What special thing
are you doing with yours?

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Goat meat is very popular in Ghana.
It's like... We love it, right?

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So I'm going to use goat stock
to cook it.

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I really want to execute it properly

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because my mother
wouldn't forgive me!

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I don't think I've had a goat's
meat kofta before. It's a first.

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This is why I come here.

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Goat meat is really difficult
to get absolutely right.

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It doesn't have a lot of fat on it.

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It can go dry really quickly.

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On the side of that, Fannata's making us
a chilli sauce to go with that goat kofta.

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Then there's lots of Scotch bonnets in there
and Scotch bonnets are ferociously hot.

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There's not a lot of space,
is there? That's the thing.

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Painter and decorator John
likes to cook sugar-free meals

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for his daughter with diabetes.

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He surprised the judges
with an indulgent,

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artificially sweetened
chocolate tart.

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John, everything you made
on this plate tastes great. Thanks.

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Without any sugar, I'm really surprised,
because it's sweet enough for me.

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If I was going to do a street party
at my place

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and everyone was bringing a dish,

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we'd bring our standard
lasagnes, moussakas.

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00:11:01,760 --> 00:11:04,135
But obviously
it's MasterChef kitchen,

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00:11:04,160 --> 00:11:07,055
so you've got to try and think
outside the box a little bit.

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00:11:08,760 --> 00:11:13,055
So today I'm doing chicken curry,
cardamom and saffron rice,

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some sourdough flatbreads,
sugar-free mango chutney

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00:11:16,680 --> 00:11:19,895
and a coriander
and coconut lime dip.

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00:11:19,920 --> 00:11:21,895
Why are we getting a curry?

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It's one of the family favourites
because obviously feeding

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four young girls is quite
a mean feat, you know?

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Sugar-free mango chutney.
Sugar-free.

199
00:11:29,840 --> 00:11:32,255
So I use a little bit
of the fake sugar.

200
00:11:32,280 --> 00:11:35,255
So your challenge is to take out
all of the good stuff

201
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and replace it,
but for it still to be good.

202
00:11:37,920 --> 00:11:39,415
Yeah, I know.

203
00:11:41,280 --> 00:11:44,135
John is making us his version
of a chicken curry.

204
00:11:44,160 --> 00:11:47,135
Quite a juggling act,
cooking with substitutes.

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I hope it works.
I hope it's delicious.

206
00:11:51,160 --> 00:11:54,455
I'm always excited to see a curry.

207
00:11:54,480 --> 00:11:59,375
And yet, it worries me that John's
reference for this curry

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is feeding small children.

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00:12:01,640 --> 00:12:03,775
They do not like strong flavours.

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They do not like chilli.

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00:12:08,640 --> 00:12:13,575
Retired tour guide Cristina
owns over 140 cookbooks

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00:12:13,600 --> 00:12:17,655
and went straight through with
her accomplished sea bass dish.

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00:12:18,680 --> 00:12:22,735
We both can clearly see that you are
a knowledgeable and skilful cook.

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That's very kind.
That's lovely to hear. Thank you.

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Getting the apron straight off
was a validation

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and it was just uplifting.

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You're never too old
to do something brilliant.

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I can stand in front of the mirror
in the buff with an apron!

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00:12:40,760 --> 00:12:43,975
Cristina, you are a woman
on a mission. What's going on?

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I'm making meatballs with tomatoes
and red onions in ras el hanout

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00:12:48,480 --> 00:12:51,695
with spiced cauliflower fritters,
a yoghurt dip,

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with a sweet chilli sauce.

223
00:12:53,920 --> 00:12:57,095
Cauliflower is one
of my favourite things.

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Fried cauliflower, even better.

225
00:12:59,760 --> 00:13:01,815
What's the inspiration behind this?

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00:13:01,840 --> 00:13:04,815
Big family, lots of mouths,
lots of interesting food.

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00:13:04,840 --> 00:13:08,015
Kids are really critical,
so I've had to up my game.

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00:13:10,640 --> 00:13:15,695
Cristina, she's got a little stick, she's got some
peppers and some onions and a meatball in the middle.

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00:13:15,720 --> 00:13:20,695
The whole thing covered in ras el hanout, that lovely
rich spice, which will be smoky and chilli hot.

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And it looks like
she's going to grill them.

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00:13:23,080 --> 00:13:27,015
Those little meatballs are all-important
because they need to be really moist.

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It's a waiting game, isn't it?

233
00:13:31,920 --> 00:13:34,815
She needs to get the consistency
of that cauliflower right.

234
00:13:34,840 --> 00:13:36,495
Oh, shoot!

235
00:13:36,520 --> 00:13:39,855
They need to be light
and moreish and not too oily

236
00:13:39,880 --> 00:13:42,495
and delicious
and perfect for dipping.

237
00:13:42,520 --> 00:13:46,615
Guys, your dish is due at the party
in 25 minutes.

238
00:13:48,480 --> 00:13:50,135
It's going well.

239
00:13:50,160 --> 00:13:53,575
I think I'm on track, but you
never know with the time here.

240
00:13:53,600 --> 00:13:56,855
South Indian born
IT consultant Vijaya

241
00:13:56,880 --> 00:14:00,695
lives in Dunfermline
with her husband and two children.

242
00:14:00,720 --> 00:14:03,815
After an issue with her curry
in the first round...

243
00:14:03,840 --> 00:14:08,095
The only problem I've got here is there's a
couple of bits of chicken that are undercooked.

244
00:14:08,120 --> 00:14:12,135
...she came back fighting with
an ambitious vegetarian thali.

245
00:14:12,160 --> 00:14:14,215
The array of spices and flavours

246
00:14:14,240 --> 00:14:16,815
that go through these dishes
is amazing.

247
00:14:18,360 --> 00:14:22,255
Vijaya is making for us
what she calls Chana chaat.

248
00:14:22,280 --> 00:14:26,815
It's made of chickpeas and cooked
with a lot of different spices

249
00:14:26,840 --> 00:14:30,335
and it is served with
a crispy papad,

250
00:14:30,360 --> 00:14:33,495
that is kind of a cracker
made with pastry bread.

251
00:14:33,520 --> 00:14:36,495
We've also got
a mixed vegetable bhaji,

252
00:14:36,520 --> 00:14:39,575
which needs to be soft in the centre
and crispy on the outside.

253
00:14:39,600 --> 00:14:42,855
And then something which is called
Manchurian cauliflower,

254
00:14:42,880 --> 00:14:45,655
which is deep-fried
bits of cauliflower,

255
00:14:45,680 --> 00:14:47,775
served with soy sauce and ginger.

256
00:14:47,800 --> 00:14:50,615
And then we've also got
three different chutneys.

257
00:14:51,960 --> 00:14:54,455
I have so many ingredients
on my table.

258
00:14:54,480 --> 00:14:58,095
It's so confusing to see so many,
but I think I'm OK.

259
00:14:58,120 --> 00:15:01,655
I am really excited about the
different flavours she's got going on.

260
00:15:01,680 --> 00:15:04,295
I hope Vijaya
is not doing too much.

261
00:15:05,560 --> 00:15:08,015
How are you feeling
about the competition now?

262
00:15:08,040 --> 00:15:10,815
Confident, but at the same time,
because of the timings

263
00:15:10,840 --> 00:15:13,535
and the pressure and a lot
of elements, I'm very tense.

264
00:15:13,560 --> 00:15:15,615
So on an average night at home,

265
00:15:15,640 --> 00:15:17,935
would you do so many
different little dishes?

266
00:15:17,960 --> 00:15:20,095
Yes, I do. Normally I do.

267
00:15:20,120 --> 00:15:22,015
It's never one, for sure!

268
00:15:25,560 --> 00:15:29,055
I've got no doubt
that Vijaya can cook,

269
00:15:29,080 --> 00:15:32,695
but there is so many different
components to this dish.

270
00:15:32,720 --> 00:15:35,455
I'm stressed even
thinking about this.

271
00:15:36,720 --> 00:15:38,855
You have five minutes, everybody.

272
00:15:38,880 --> 00:15:41,375
If you're not plating up,
you should be.

273
00:15:44,040 --> 00:15:46,695
OK. Let's go, let's go.
Let's go, let's go.

274
00:15:46,720 --> 00:15:49,055
Come on, baby. Don't let me down.

275
00:15:51,000 --> 00:15:54,055
I'm happy with the cooking.
Yeah, the lamb's come out nice.

276
00:15:56,400 --> 00:15:59,295
Fannata, you've got
three minutes left, please.

277
00:16:07,760 --> 00:16:09,695
Oh, what a plating mess.

278
00:16:11,240 --> 00:16:14,895
Vijaya, come on. Is that the last
touch? Nearly done. Just this one.

279
00:16:17,440 --> 00:16:20,495
That's it. Stop.
Finished. Time's up.

280
00:16:21,800 --> 00:16:23,415
Absolute bombsite!

281
00:16:23,440 --> 00:16:26,815
This is what my kitchen looks
like on a regular. Absolute bombers.

282
00:16:28,160 --> 00:16:29,935
Oh... BLEEP.

283
00:16:29,960 --> 00:16:32,135
My soup, my soup, my soup.

284
00:16:32,160 --> 00:16:35,495
I forgot my soup, so I'm upset.
It's sat right there.

285
00:16:35,520 --> 00:16:37,255
It's a shame.

286
00:16:38,240 --> 00:16:39,815
Diya, please.

287
00:16:41,440 --> 00:16:45,575
First up with her potluck dish
is travel consultant Diya.

288
00:16:47,040 --> 00:16:49,655
She's made cornflour tortillas,

289
00:16:49,680 --> 00:16:53,975
served with cumin, paprika
and chilli spiced chicken mince,

290
00:16:54,000 --> 00:17:00,855
guacamole, pickled cabbage,
mango, tomato and pomegranate salsa,

291
00:17:00,880 --> 00:17:04,455
feta cheese and a lime cream.

292
00:17:04,480 --> 00:17:08,415
The way this is presented
is absolutely beautiful.

293
00:17:08,440 --> 00:17:09,935
Thank you.

294
00:17:16,320 --> 00:17:19,935
Diya, my mouth is on fire
and I love this. I love it.

295
00:17:21,400 --> 00:17:23,895
The chicken, beautifully seasoned,

296
00:17:23,920 --> 00:17:26,935
loads and loads of spice
and flavour. Delicious.

297
00:17:26,960 --> 00:17:31,215
This is really confident,
clever cooking.

298
00:17:31,240 --> 00:17:35,175
And from now on, I'll be looking
for tacos at the potluck.

299
00:17:35,200 --> 00:17:37,215
Thank you so much.

300
00:17:38,480 --> 00:17:41,335
Your tortillas are great.
Lovely and thin.

301
00:17:41,360 --> 00:17:44,615
Sweet, lovely, luscious,
quite sour avocado.

302
00:17:44,640 --> 00:17:48,775
A bit of crunch from that pickled
cabbage. It's really good. I like it a lot.

303
00:17:48,800 --> 00:17:50,695
Thank you. Thank you.

304
00:17:50,720 --> 00:17:52,775
You got some great flavours here.

305
00:17:52,800 --> 00:17:56,895
If you want sweetness, you've got the sweetness
of the mango, but that also comes with chilli.

306
00:17:56,920 --> 00:18:00,095
Bitter, salty, feta. That's great.
That's proper party food.

307
00:18:00,120 --> 00:18:03,255
Well done. Thank you.
Thank you very much.

308
00:18:05,720 --> 00:18:08,295
Grace Dent liked my food.

309
00:18:08,320 --> 00:18:12,375
I can't believe it.
That for me is amazing.

310
00:18:15,680 --> 00:18:21,055
Gift-shop owner Endang has served
an Indonesian-inspired potluck dish,

311
00:18:21,080 --> 00:18:26,055
grilled chicken thighs marinated
in lime, coriander and sesame

312
00:18:26,080 --> 00:18:29,495
with cumin and paprika
cassava chips,

313
00:18:29,520 --> 00:18:34,215
vegetable salad dressed
in chilli, tamarind and peanut oil,

314
00:18:34,240 --> 00:18:37,855
and a Balinese chilli
and dry anchovy sambal.

315
00:18:42,000 --> 00:18:44,975
I love your chicken, and the thighs
have stayed lovely and moist,

316
00:18:45,000 --> 00:18:47,055
which I'm really pleased about.

317
00:18:47,080 --> 00:18:50,495
Your salad with that peanut
dressing is absolutely delicious.

318
00:18:50,520 --> 00:18:53,695
Your cassava chips,
they need to be cooked more.

319
00:18:53,720 --> 00:18:56,495
That cassava is quite hard
and chalky.

320
00:18:58,040 --> 00:19:00,215
I find this really exciting.

321
00:19:00,240 --> 00:19:03,015
That sambal is absolutely ferocious.

322
00:19:03,040 --> 00:19:05,655
I like the sourness
you're getting in there

323
00:19:05,680 --> 00:19:07,695
and I really like the heat.

324
00:19:07,720 --> 00:19:11,495
Allied that with a bit of really good,
well-cooked barbecued chicken, it's great.

325
00:19:11,520 --> 00:19:13,055
Thank you.

326
00:19:13,080 --> 00:19:17,135
Endang, some of it was so hot
that it blew our heads off.

327
00:19:17,160 --> 00:19:20,615
But it was undeniably Indonesian.

328
00:19:20,640 --> 00:19:22,815
You didn't hang back.

329
00:19:22,840 --> 00:19:25,295
You gave us it from the heart.

330
00:19:30,480 --> 00:19:34,655
Food is just about soul,
bringing back memories.

331
00:19:34,680 --> 00:19:36,855
But, yeah, I'm happy.

332
00:19:36,880 --> 00:19:39,775
I'm happy that I show this is...
This is why I cook.

333
00:19:42,560 --> 00:19:45,335
Sports journalist Jack has cooked

334
00:19:45,360 --> 00:19:49,495
spicy harissa herb and pistachio
crusted rack of lamb,

335
00:19:49,520 --> 00:19:53,775
topped with crispy sumac onions
on home-made hummus

336
00:19:53,800 --> 00:19:56,415
with cumin and honey glazed carrots,

337
00:19:56,440 --> 00:20:00,575
garnished with pine nuts
and pomegranate seeds.

338
00:20:00,600 --> 00:20:04,575
When you described what you
were going to do, I thought,

339
00:20:04,600 --> 00:20:06,615
"How is that a potluck dish?"

340
00:20:06,640 --> 00:20:08,375
And look at it.

341
00:20:08,400 --> 00:20:09,815
Bang!

342
00:20:16,880 --> 00:20:19,215
Boozer, beauty, bingo.

343
00:20:19,240 --> 00:20:21,535
Absolutely brilliant, mate.

344
00:20:21,560 --> 00:20:25,175
This crust around the outside of the
lamb, which is cooked beautifully,

345
00:20:25,200 --> 00:20:29,815
is sharp with that harissa, but sweet
with lemon and the pistachio nuts.

346
00:20:29,840 --> 00:20:33,295
The fat has been rendered.
Sweet meat. Like it a lot.

347
00:20:33,320 --> 00:20:34,935
Thank you.

348
00:20:34,960 --> 00:20:38,975
That hummus has got as much
tahini as it's got garlic.

349
00:20:39,000 --> 00:20:40,855
And it's delicious.

350
00:20:40,880 --> 00:20:43,975
On the lamb, on the carrot,
even on a piece of toast.

351
00:20:44,000 --> 00:20:47,615
I would have you round just to make
me vats and vats of those onions,

352
00:20:47,640 --> 00:20:51,455
just to put into sandwiches,
because they are incredible.

353
00:20:51,480 --> 00:20:54,895
It's one of those dishes people
would say for the next party,

354
00:20:54,920 --> 00:20:56,775
"Can you just do it again?"

355
00:20:56,800 --> 00:20:59,735
And that's as good as it gets
with party food.

356
00:21:02,680 --> 00:21:05,135
Unbelievable comments
from the judges.

357
00:21:05,160 --> 00:21:06,615
Wow,

358
00:21:06,640 --> 00:21:08,935
I'm very, very happy, yeah.

359
00:21:10,800 --> 00:21:15,375
Health and safety specialist Fannata's
West African-themed potluck dish

360
00:21:15,400 --> 00:21:19,215
is goat meat koftas
brushed in curried butter,

361
00:21:19,240 --> 00:21:23,655
jollof rice made with goat stock,
fried plantain,

362
00:21:23,680 --> 00:21:28,415
cucumber, tomato and herb salad
and a green chilli sauce.

363
00:21:29,680 --> 00:21:33,135
What happened to the nut soup?
I forgot to plate it.

364
00:21:33,160 --> 00:21:35,695
I was under a lot of pressure.

365
00:21:40,800 --> 00:21:44,255
I love the kofta. I think
they're absolutely delicious.

366
00:21:44,280 --> 00:21:47,295
I think with the plantain,
it's a little bit soft.

367
00:21:47,320 --> 00:21:49,375
It's not very seasoned.

368
00:21:49,400 --> 00:21:53,655
However, that is very
memorable jollof.

369
00:21:53,680 --> 00:21:58,375
The stock is in there
just singing and it's hot.

370
00:21:58,400 --> 00:22:01,215
You know what you're doing there.
Thank you.

371
00:22:01,240 --> 00:22:04,455
Your green chilli relish,
chutney sauce.

372
00:22:04,480 --> 00:22:07,895
Put it in a bottle, call it
Fannata's Special Sauce and sell it.

373
00:22:07,920 --> 00:22:10,735
It's vibrant, it's sweet,
it's sharp.

374
00:22:10,760 --> 00:22:12,695
Really delicious.

375
00:22:12,720 --> 00:22:15,335
I'm really impressed
with this goat kofta.

376
00:22:15,360 --> 00:22:18,335
You've kept that pink
and really moist.

377
00:22:18,360 --> 00:22:21,775
However, if you're going to put your
love and attention into something,

378
00:22:21,800 --> 00:22:24,015
it's got to end up on the plate.

379
00:22:26,720 --> 00:22:30,335
Just a bit disappointed, you know,
because I got flustered.

380
00:22:30,360 --> 00:22:32,895
Definitely feeling the pressure.

381
00:22:34,160 --> 00:22:36,255
Painter and decorator John

382
00:22:36,280 --> 00:22:39,295
has cooked his daughters'
favourite chicken curry

383
00:22:39,320 --> 00:22:43,215
with saffron and cardamom rice
topped with crispy onions,

384
00:22:43,240 --> 00:22:47,495
sourdough flatbreads,
sugar-free mango chutney

385
00:22:47,520 --> 00:22:50,015
and a coconut and lime dip.

386
00:22:56,280 --> 00:22:58,575
Your curry, it's really creamy.

387
00:22:58,600 --> 00:23:01,415
Your bits of chicken
are cooked perfectly.

388
00:23:01,440 --> 00:23:04,135
You cook for four little girls?

389
00:23:04,160 --> 00:23:08,535
So your food is more sweet
than it is spicy.

390
00:23:08,560 --> 00:23:10,455
And I really like it.

391
00:23:12,160 --> 00:23:14,375
I like your flatbreads.
They're really good.

392
00:23:14,400 --> 00:23:16,495
The rice itself
is cooked really nicely.

393
00:23:16,520 --> 00:23:19,015
I like that little bit of saffron
running through it.

394
00:23:19,040 --> 00:23:22,335
But I'm finding it very difficult
to get much spice out of the dish.

395
00:23:22,360 --> 00:23:25,135
I'd just like to give it
a bit more oomph.

396
00:23:25,160 --> 00:23:26,855
OK.

397
00:23:26,880 --> 00:23:31,895
I would be incredibly happy if you
cooked this for me at a party.

398
00:23:31,920 --> 00:23:34,895
To pull a chutney out of the bag

399
00:23:34,920 --> 00:23:38,495
with no actual sugar,
using substitutes,

400
00:23:38,520 --> 00:23:40,535
I'm really, really impressed.

401
00:23:40,560 --> 00:23:43,215
OK, that's good.
It's absolutely delicious.

402
00:23:45,760 --> 00:23:48,895
To please everybody with spicy
food is difficult.

403
00:23:48,920 --> 00:23:51,535
I knew it wasn't
spicy enough for him,

404
00:23:51,560 --> 00:23:54,495
but hopefully it will be
good enough, we'll see.

405
00:23:55,960 --> 00:24:00,295
Retired tour guide Cristina
has made cauliflower fritters

406
00:24:00,320 --> 00:24:03,655
flavoured with parsley,
cumin and cinnamon,

407
00:24:03,680 --> 00:24:08,575
ras el hanout spiced meatball,
tomato and onion skewers,

408
00:24:08,600 --> 00:24:13,375
a sweet chilli sauce and a yoghurt,
cucumber and mint dip.

409
00:24:18,880 --> 00:24:21,215
The meatballs
with the ras el hanout,

410
00:24:21,240 --> 00:24:23,255
I think the flavour is really good.

411
00:24:23,280 --> 00:24:26,175
But the problem for me
is those meatballs are really dry.

412
00:24:26,200 --> 00:24:29,415
The bits of onion amongst them
is just not cooked enough.

413
00:24:29,440 --> 00:24:32,655
It's really sharp and raw,
which I think is a bit of a shame.

414
00:24:33,840 --> 00:24:35,855
I love the sweet chilli sauce.

415
00:24:35,880 --> 00:24:38,655
It's almost jam sweet,
but it finishes with hot chilli.

416
00:24:38,680 --> 00:24:40,215
I like that.

417
00:24:40,240 --> 00:24:43,255
These fritters, you've got a nice
crispy coating on the outside,

418
00:24:43,280 --> 00:24:45,535
but they're a little bit wet
in the middle.

419
00:24:45,560 --> 00:24:48,175
I like the flavour of cumin,
but it feels uncooked.

420
00:24:48,200 --> 00:24:50,855
I love how the fritters look.

421
00:24:50,880 --> 00:24:53,735
I love the parsley
that's coming through them.

422
00:24:53,760 --> 00:24:55,935
But I wanted more seasoning.

423
00:24:57,000 --> 00:25:00,015
And you are getting bits
of raw red onion.

424
00:25:00,040 --> 00:25:03,055
I had a tomato that still
had a stalk in it.

425
00:25:03,080 --> 00:25:06,695
I think that you're
kind of missing the detail

426
00:25:06,720 --> 00:25:09,095
and the devil is in the details.

427
00:25:11,640 --> 00:25:13,695
Disappointed. It didn't work.

428
00:25:13,720 --> 00:25:16,295
| tend to rush at it.
I'm a bull in a china shop.

429
00:25:16,320 --> 00:25:19,255
I'm always trying to do things
quickly and that was my problem.

430
00:25:19,280 --> 00:25:22,895
A bit more time, a bit more care
would have been a good thing.

431
00:25:25,200 --> 00:25:30,495
Finally, it's IT consultant Vijaya
with her Indian sharing feast.

432
00:25:30,520 --> 00:25:35,695
She's cooked a spiced chickpea
Chana chaat with papad bread,

433
00:25:35,720 --> 00:25:38,455
mixed vegetable bhajis,

434
00:25:38,480 --> 00:25:43,855
deep-fried cauliflower in a sticky
ginger, chilli and soy sauce

435
00:25:43,880 --> 00:25:47,375
with a green chilli
and coriander chutney,

436
00:25:47,400 --> 00:25:50,575
a tamarind chutney
and a sweet yoghurt dip.

437
00:25:51,840 --> 00:25:55,495
You need credit for how much
you managed to pull off

438
00:25:55,520 --> 00:25:57,775
in such a short amount of time.

439
00:26:04,360 --> 00:26:08,255
You have layers of flavour running
through everything you do,

440
00:26:08,280 --> 00:26:12,575
whether that is tamarind sharp,
whether it is toasty cumin.

441
00:26:12,600 --> 00:26:15,855
The chickpeas have
a slight sweetness to them,

442
00:26:15,880 --> 00:26:18,215
flavoured with coriander and garlic,

443
00:26:18,240 --> 00:26:21,615
and then they build in
a mild, chilli pepperiness.

444
00:26:21,640 --> 00:26:24,695
This tastes great.
Thank you so much.

445
00:26:24,720 --> 00:26:29,895
That cauliflower, it's sweet
and joyous and it's got a kick.

446
00:26:29,920 --> 00:26:33,255
You've thrown everything at it,
but it's still cauliflower.

447
00:26:33,280 --> 00:26:36,815
Delicious.
And I'm just very, very happy.

448
00:26:36,840 --> 00:26:40,095
Vijaya, what you can do
with chickpeas, a cauliflower

449
00:26:40,120 --> 00:26:42,255
and a bit of carrot is astounding.

450
00:26:42,280 --> 00:26:45,575
I love the fact I don't
have to travel to India

451
00:26:45,600 --> 00:26:48,055
to actually taste
the authentic flavours of India.

452
00:26:48,080 --> 00:26:49,775
Thank you so much.

453
00:26:52,640 --> 00:26:54,655
When you cook your heart out

454
00:26:54,680 --> 00:26:57,815
and people enjoy it so much,
it's amazing.

455
00:26:57,840 --> 00:27:00,055
It's one of the best.

456
00:27:03,320 --> 00:27:05,975
That was an incredible experience.

457
00:27:06,000 --> 00:27:09,335
You cooked with your hearts
on your sleeve.

458
00:27:09,360 --> 00:27:11,255
Thank you so much.

459
00:27:11,280 --> 00:27:14,055
John and I obviously
have a lot to discuss.

460
00:27:14,080 --> 00:27:17,535
We cannot take everybody through
to the next round. We can't.

461
00:27:19,080 --> 00:27:22,535
Go and take a well-earned break. You
did brilliantly well. Off you go.

462
00:27:32,400 --> 00:27:34,535
I thought that was delightful.

463
00:27:34,560 --> 00:27:38,215
Plenty of passion, really big
flavours. John, I loved it.

464
00:27:38,240 --> 00:27:40,335
And the people who didn't hold back

465
00:27:40,360 --> 00:27:43,575
are the ones who I think
I'm going to fly the flag for.

466
00:27:45,360 --> 00:27:47,295
Jack, I think, did an amazing job.

467
00:27:47,320 --> 00:27:50,135
Did a dish which was inspired
by carrots and hummus.

468
00:27:50,160 --> 00:27:52,095
Lamb chops across the top.

469
00:27:52,120 --> 00:27:56,015
It was good fun, it was exciting, it
was generous and it was delicious.

470
00:27:57,440 --> 00:28:00,215
I think Diya had one
of the dishes of the day.

471
00:28:00,240 --> 00:28:02,375
We've all had tacos
and the guacamole,

472
00:28:02,400 --> 00:28:04,735
but hers was something
a little special.

473
00:28:04,760 --> 00:28:07,375
And she took the gamble,
making her own tortillas.

474
00:28:07,400 --> 00:28:09,335
They were great.

475
00:28:09,360 --> 00:28:12,935
Vijaya used a cauliflower, carrots,
spinach and some chickpeas,

476
00:28:12,960 --> 00:28:15,015
and we end up with a feast.

477
00:28:15,040 --> 00:28:17,895
An array of textures,
an array of flavours.

478
00:28:17,920 --> 00:28:19,615
Really, really good.

479
00:28:20,800 --> 00:28:22,415
John's dish.

480
00:28:22,440 --> 00:28:25,415
Those breads made really well,
the dips made well,

481
00:28:25,440 --> 00:28:27,415
and that buttery chicken

482
00:28:27,440 --> 00:28:30,775
inside that coconut-flavoured sauce
was delicious.

483
00:28:30,800 --> 00:28:34,455
It just needed a bit more oomph
for me, but you guys loved it.

484
00:28:34,480 --> 00:28:39,455
We've got a conversation now
about Endang, Fannata and Cristina.

485
00:28:40,480 --> 00:28:44,215
Cristina's dish, the little
meatballs were really dry

486
00:28:44,240 --> 00:28:47,615
and in between we had bits of onion
that weren't cooked enough.

487
00:28:47,640 --> 00:28:50,575
I really liked the flavour
of those fritters,

488
00:28:50,600 --> 00:28:53,615
but they were a little
too wet inside.

489
00:28:55,040 --> 00:28:58,575
Endang came in here
and walloped to surround the chops

490
00:28:58,600 --> 00:29:02,095
with a huge amount of chilli,
beautifully cooked chicken,

491
00:29:02,120 --> 00:29:04,375
but cassava that was really dry.

492
00:29:04,400 --> 00:29:06,415
I know it's not perfect,

493
00:29:06,440 --> 00:29:09,815
but I liked Endang's food,
I thought it was quite exciting.

494
00:29:09,840 --> 00:29:12,455
Fannata definitely had
a timing issue today

495
00:29:12,480 --> 00:29:14,335
in that she ran out of time.

496
00:29:14,360 --> 00:29:16,935
But I did love
some of the flavours.

497
00:29:16,960 --> 00:29:19,175
She did those koftas brilliantly.

498
00:29:19,200 --> 00:29:21,655
Who's shown you and I
they've got what it takes

499
00:29:21,680 --> 00:29:23,695
to fight it out for the next round?

500
00:29:25,720 --> 00:29:28,535
If the judges took me to the
next round, I'd be shocked.

501
00:29:28,560 --> 00:29:32,015
I'm just being transparent
with myself. It is what it is.

502
00:29:32,040 --> 00:29:34,575
Of course I would love to stay,

503
00:29:34,600 --> 00:29:38,695
but it's a competition
and the competition is hot.

504
00:29:40,520 --> 00:29:45,375
Hopefully, they can pick up
that Endang can go through

505
00:29:45,400 --> 00:29:48,735
because she knows what
she's doing, you know.

506
00:29:50,160 --> 00:29:51,975
Fingers crossed.

507
00:30:02,720 --> 00:30:06,335
Well done, all of you.
You really stepped up.

508
00:30:08,080 --> 00:30:11,695
But we can't take everybody
through to the next round.

509
00:30:13,280 --> 00:30:15,935
There were two cooks
that we all felt

510
00:30:15,960 --> 00:30:18,615
were absolute shining stars
in this round.

511
00:30:20,000 --> 00:30:21,335
Jack...

512
00:30:22,600 --> 00:30:25,135
...Diya, congratulations.

513
00:30:25,160 --> 00:30:27,855
You guys are going through
to the next round.

514
00:30:27,880 --> 00:30:29,655
Thank you. Well done.

515
00:30:30,960 --> 00:30:33,935
There were two other people
who just didn't hold back.

516
00:30:35,240 --> 00:30:36,735
Vijaya...

517
00:30:38,360 --> 00:30:40,895
.John, marvellous job.

518
00:30:42,120 --> 00:30:43,695
Thank you so much. Thank you.

519
00:30:45,480 --> 00:30:49,015
Endang, Cristina, Fannata...

520
00:30:50,720 --> 00:30:53,255
...the first person leaving us is...

521
00:30:58,080 --> 00:30:59,735
...Cristina.

522
00:30:59,760 --> 00:31:02,215
Cristina, thank you.
Lovely to meet you.

523
00:31:02,240 --> 00:31:05,415
Great fun. Thanks very much
for the opportunity. Had a blast.

524
00:31:05,440 --> 00:31:07,855
Good. Take great care.
Good to meet you.

525
00:31:12,880 --> 00:31:16,055
I mean, when you're up against
competition like that, phew.

526
00:31:16,080 --> 00:31:19,055
I'm going to take away
a really positive vibe.

527
00:31:19,080 --> 00:31:21,455
I've got a grandson
who's three weeks old.

528
00:31:21,480 --> 00:31:23,335
I'm going to teach him to cook.

529
00:31:23,360 --> 00:31:26,295
And I think we'll start
not with cauliflower fritters!

530
00:31:29,480 --> 00:31:31,535
Endang, Fannata...

531
00:31:32,840 --> 00:31:35,655
...as we've said, we can only
take the best cooks with us...

532
00:31:36,880 --> 00:31:40,935
...and that's why both of you
are going through to the next round.

533
00:31:43,600 --> 00:31:45,175
Well done, mate.

534
00:31:45,200 --> 00:31:47,055
Congratulations, guys!

535
00:31:48,480 --> 00:31:50,655
Unbelievable. Unbelievable.

536
00:31:50,680 --> 00:31:53,055
I cooked from the heart.

537
00:31:53,080 --> 00:31:55,495
So that's why I'm so emotional.

538
00:31:55,520 --> 00:31:58,575
I'm shaking.
Like, I'm very surprised.

539
00:31:58,600 --> 00:32:00,655
I thought I was going home.

540
00:32:00,680 --> 00:32:03,375
To get straight through,
incredible feeling.

541
00:32:03,400 --> 00:32:06,335
It just fills me with confidence
that my flavours are good.

542
00:32:06,360 --> 00:32:08,815
Hopefully I'll sleep
really well tonight.

543
00:32:08,840 --> 00:32:11,295
I'm loving it.
I honestly love it.

544
00:32:11,320 --> 00:32:13,055
It's fantastic.

545
00:32:22,120 --> 00:32:24,575
It's a really big day
in the MasterChef kitchen.

546
00:32:24,600 --> 00:32:26,935
Quarterfinals are just
around the corner.

547
00:32:26,960 --> 00:32:29,775
That means we are looking
for a fabulous four.

548
00:32:31,320 --> 00:32:34,695
They have really stepped up
and these six right now

549
00:32:34,720 --> 00:32:37,215
are getting stronger
with every challenge.

550
00:32:38,840 --> 00:32:40,815
MasterChef quarterfinal

551
00:32:40,840 --> 00:32:44,215
is something that I have never
even dreamt of reaching.

552
00:32:44,240 --> 00:32:47,895
Time to prove yourself,
so ready for battle.

553
00:32:50,320 --> 00:32:52,975
Excited, nervous,
because it's a roller-coaster.

554
00:32:53,000 --> 00:32:57,055
Up, down, up, down. My tummy churns,
it's just all over the place.

555
00:32:58,440 --> 00:33:01,135
Just going to try and concentrate,
get my head down

556
00:33:01,160 --> 00:33:04,375
and cook to the best
of my ability if I can.

557
00:33:18,320 --> 00:33:20,855
Welcome back here
to the MasterChef kitchen.

558
00:33:20,880 --> 00:33:22,895
The last round was fantastic.

559
00:33:24,000 --> 00:33:25,815
Keep that momentum going.

560
00:33:27,120 --> 00:33:30,415
Your brief is an amazing brief,
an exciting brief,

561
00:33:30,440 --> 00:33:33,455
and that is to celebrate
the world of spice.

562
00:33:34,920 --> 00:33:38,775
From cardamom and cumin
to coriander and vanilla.

563
00:33:38,800 --> 00:33:41,055
It's got to be delicious.

564
00:33:41,080 --> 00:33:43,455
And it's got to look amazing.

565
00:33:44,960 --> 00:33:48,495
There are just four quarterfinal
places up for grabs.

566
00:33:49,520 --> 00:33:52,375
That does mean two of you
will be leaving the competition.

567
00:33:53,640 --> 00:33:57,055
One hour and 30 minutes,
ladies and gentlemen. Let's cook.

568
00:34:03,160 --> 00:34:06,615
Chickpea flour, chickpea flour.
Where did I put it? Where did I put it?

569
00:34:09,480 --> 00:34:12,695
What I'm about to make,
I've made it before, lots of times.

570
00:34:12,720 --> 00:34:16,415
I love it, so hopefully John
and Gregg feel the same way.

571
00:34:19,360 --> 00:34:21,895
Fannata, how do you feel
about spice?

572
00:34:21,920 --> 00:34:24,735
I'm super excited.
I can't stop giggling.

573
00:34:25,920 --> 00:34:29,255
Why? Ghanaian spice
is very, very intriguing.

574
00:34:29,280 --> 00:34:32,335
The way we mix it, the type
of spices we use, like,

575
00:34:32,360 --> 00:34:34,295
it's all I've eaten growing up.

576
00:34:34,320 --> 00:34:37,015
So I'm making a yaji spiced ribeye.

577
00:34:37,040 --> 00:34:41,055
So yaji is essentially made
with very fine groundnuts powder,

578
00:34:41,080 --> 00:34:43,535
allspice, salts and chilli.

579
00:34:43,560 --> 00:34:47,135
I also have a spiced pommes Anna
with some coriander, fennel

580
00:34:47,160 --> 00:34:49,615
and some nutmeg
because Ghanaians love nutmeg.

581
00:34:49,640 --> 00:34:52,535
And then we'll have
a cumin-spiced chicken sauce.

582
00:34:52,560 --> 00:34:54,975
whoa, whoa, whoa, whoa, whoa, whoa!

583
00:34:57,440 --> 00:35:01,735
The yaji spice that I'm going to be
using is my grandfather's recipe.

584
00:35:01,760 --> 00:35:04,135
Every family has
their own variation,

585
00:35:04,160 --> 00:35:06,415
but I think my family's
recipe is the best.

586
00:35:08,160 --> 00:35:12,735
Fannata fascinates me because
she seems to draw on the classic.

587
00:35:12,760 --> 00:35:15,335
We've got a ribeye steak
with pommes Anna,

588
00:35:15,360 --> 00:35:18,255
but we're also getting
the flavours of Ghana.

589
00:35:18,280 --> 00:35:21,415
We've got allspice, which is
the flavour of jerk chicken,

590
00:35:21,440 --> 00:35:23,495
which almost numbs your tongue.

591
00:35:23,520 --> 00:35:25,975
We've got nutmeg,
which is also quite numbing.

592
00:35:26,000 --> 00:35:30,055
But then we've also got fragrant spice
like cumin going through the sauce.

593
00:35:30,080 --> 00:35:32,695
And then we've got fennel seeds,
which is aniseed.

594
00:35:32,720 --> 00:35:35,295
Getting this balance
absolutely right,

595
00:35:35,320 --> 00:35:37,735
I think, is going to be a real task.

596
00:35:37,760 --> 00:35:40,735
How are you going to make sure
you finish on time today?

597
00:35:40,760 --> 00:35:43,975
I've timed myself in terms of the
different elements I'm meant to make,

598
00:35:44,000 --> 00:35:46,135
so I'm going to stick
to it, basically.

599
00:35:46,160 --> 00:35:49,255
So hopefully, you know,
this round I'm able to ace it.

600
00:35:52,480 --> 00:35:54,215
Best brief ever.

601
00:35:54,240 --> 00:35:58,095
Spices is literally my sort
of comfort zone and my safe place.

602
00:35:59,360 --> 00:36:01,695
Diya is making for us a thali,

603
00:36:01,720 --> 00:36:05,935
a dish of lots and lots of different
things that you get in India,

604
00:36:05,960 --> 00:36:08,455
a lot of the time served with bread.

605
00:36:08,480 --> 00:36:10,855
We're being promised butter chicken.

606
00:36:10,880 --> 00:36:15,615
The classic of cumin and coriander, lots of
garlic and ginger going through it as well.

607
00:36:15,640 --> 00:36:18,935
Come on, come on. Give it to me.
Give it to me. Give it to me.

608
00:36:18,960 --> 00:36:22,015
We've got jeera rice,
jeera meaning cumin.

609
00:36:22,040 --> 00:36:24,895
Very, very smoky,
really quite strong.

610
00:36:24,920 --> 00:36:27,895
And then we have a bright green
spinach curry

611
00:36:27,920 --> 00:36:30,175
with sweetcorn running through it.

612
00:36:30,200 --> 00:36:33,455
Crispy okra as well, raita, bread.

613
00:36:33,480 --> 00:36:35,975
A huge amount of work going on.

614
00:36:36,000 --> 00:36:39,055
I just hope the flavours
are big and bold.

615
00:36:41,720 --> 00:36:43,655
Diya, why this dish?

616
00:36:43,680 --> 00:36:46,295
Spices, colour, India.
That's just perfect for me.

617
00:36:46,320 --> 00:36:48,815
Where are your family
from originally?

618
00:36:48,840 --> 00:36:52,375
I was born in Malawi, but my
grandparents were originally from Gujarat.

619
00:36:52,400 --> 00:36:54,855
All my life I've been
brought up with spice.

620
00:36:54,880 --> 00:36:57,295
I think at the age of three,
I think I probably had

621
00:36:57,320 --> 00:37:00,295
the spiciest curry that my mum made
and I fell in love with it.

622
00:37:02,760 --> 00:37:06,015
I'm cooking a dish that I'm
very, very comfortable with.

623
00:37:06,040 --> 00:37:10,735
But the nervousness of knowing that
two people will be leaving today

624
00:37:10,760 --> 00:37:13,415
is what's really scaring me.

625
00:37:16,120 --> 00:37:17,855
25 minutes gone.

626
00:37:19,960 --> 00:37:23,015
I'm chilled with my recipe.
A lot of spices running through it.

627
00:37:23,040 --> 00:37:26,495
But the pressure is what it means,
it means so much today,

628
00:37:26,520 --> 00:37:29,775
and a quarterfinal spot,
so that's the pressure.

629
00:37:31,800 --> 00:37:33,855
Have you decided to do a dessert?

630
00:37:33,880 --> 00:37:36,855
Yes, I'm doing a coconut-spiced
rice pudding

631
00:37:36,880 --> 00:37:39,655
with rum and caramel
glazed pineapple

632
00:37:39,680 --> 00:37:42,295
and a caramel and cardamom snap.

633
00:37:42,320 --> 00:37:44,095
Why a rice pudding?

634
00:37:44,120 --> 00:37:46,535
I love cinnamon. I love nutmeg.
I love cardamom.

635
00:37:46,560 --> 00:37:48,975
And how can you bring all those
things together?

636
00:37:49,000 --> 00:37:51,855
Rice pudding, one of my favourite
desserts when I was a kid.

637
00:37:51,880 --> 00:37:55,935
So hopefully I can take it to a new level from
what I had out of a can when I was a child!

638
00:37:58,280 --> 00:38:01,455
We have got a tropical
rice pudding going on here.

639
00:38:01,480 --> 00:38:04,135
Coconut, rum, pineapple.

640
00:38:04,160 --> 00:38:11,415
He's got cardamom, cinnamon, nutmeg,
all going together in one dish.

641
00:38:11,440 --> 00:38:14,535
The rice pudding needs
to be lovely and creamy,

642
00:38:14,560 --> 00:38:17,535
and Jack says he's going to flavour
it with lashings of vanilla.

643
00:38:17,560 --> 00:38:19,215
Mmm.

644
00:38:19,240 --> 00:38:20,855
Wow,

645
00:38:20,880 --> 00:38:23,735
I love what Jack's going to do
and I hope it works for him.

646
00:38:25,760 --> 00:38:29,815
One of my earliest memories was begging
for rice pudding in a supermarket as a kid.

647
00:38:29,840 --> 00:38:34,015
As I've done with every round
so far, it's cooking what I like.

648
00:38:34,040 --> 00:38:36,655
So hopefully,
the judges will like it.

649
00:38:40,040 --> 00:38:42,975
A bit nervous, very much stressed.

650
00:38:43,000 --> 00:38:45,415
It's spices, so the pressure is on.

651
00:38:46,600 --> 00:38:49,095
Vijaya is making for us a biryani.

652
00:38:49,120 --> 00:38:50,895
Not any biryani.

653
00:38:50,920 --> 00:38:53,935
We are getting a Hyderabadi
dum biryani.

654
00:38:53,960 --> 00:38:56,175
"Dum" means to steam.

655
00:38:56,200 --> 00:38:59,455
The chicken is firstly marinated
with yoghurt and spices,

656
00:38:59,480 --> 00:39:03,015
including chilli and turmeric,
cardamom, coriander seeds.

657
00:39:03,040 --> 00:39:05,175
And then it's got to cook
nice and slowly,

658
00:39:05,200 --> 00:39:07,495
so all the flavours
go through the rice.

659
00:39:07,520 --> 00:39:09,615
And then we're getting
a salan gravy,

660
00:39:09,640 --> 00:39:11,535
made of lots of different nuts.

661
00:39:11,560 --> 00:39:15,855
Lightly spiced with turmeric,
more cumin, garlic and chilli,

662
00:39:15,880 --> 00:39:18,415
and then little peppers
which have been roasted

663
00:39:18,440 --> 00:39:20,655
and then simmered away
within the sauce.

664
00:39:20,680 --> 00:39:23,655
The whole thing, for me,
sounds delicious,

665
00:39:23,680 --> 00:39:26,575
but how does Vijaya
make it look good?

666
00:39:26,600 --> 00:39:29,135
The biryani comes in a big pot.

667
00:39:29,160 --> 00:39:31,735
I don't want just a pile of rice.

668
00:39:32,800 --> 00:39:37,455
All my spices are from my hometown,
southern India, Hyderabad,

669
00:39:37,480 --> 00:39:41,055
and they are all very,
very authentic and really yummy.

670
00:39:41,080 --> 00:39:43,735
So I wanted to show them
what we eat at home

671
00:39:43,760 --> 00:39:45,815
when there is a special occasion.

672
00:39:47,240 --> 00:39:49,335
What do you love about biryani?

673
00:39:49,360 --> 00:39:52,655
Everything about it.
The taste is just heaven.

674
00:39:52,680 --> 00:39:55,135
Is this good enough to get
you a quarterfinal place?

675
00:39:55,160 --> 00:39:57,215
I'm dying for a quarterfinal place.

676
00:39:57,240 --> 00:40:00,015
But there is so much to do
and so little time left,

677
00:40:00,040 --> 00:40:01,935
so a bit stressed out now.

678
00:40:06,240 --> 00:40:08,255
I'm using ginger instead of flour.

679
00:40:10,160 --> 00:40:13,495
I like playing with spices. I've been
playing with spices for the last 20 years.

680
00:40:13,520 --> 00:40:16,095
At the beginning, obviously
they weren't so good,

681
00:40:16,120 --> 00:40:19,095
but I've certainly got better
at using them over the years.

682
00:40:19,120 --> 00:40:22,055
I've kind of designed something
that might not be perfect,

683
00:40:22,080 --> 00:40:25,735
but I'm hoping that I can manage
to balance the spice in it

684
00:40:25,760 --> 00:40:27,855
so that it all marries together.

685
00:40:30,640 --> 00:40:33,615
A sugar-free dessert? Definitely
another sugar-free dessert.

686
00:40:33,640 --> 00:40:38,335
I'm going to make a spiced sponge
cake with a spiced apple puree,

687
00:40:38,360 --> 00:40:43,135
ginger caramel sauce
and a saffron and nutmeg ice cream.

688
00:40:43,160 --> 00:40:44,575
Wow.

689
00:40:44,600 --> 00:40:48,255
I understand your little girl
can't eat sugar? Yeah.

690
00:40:48,280 --> 00:40:52,375
Are you making this competition
harder for yourself? Yeah, probably.

691
00:40:52,400 --> 00:40:56,255
But it's showcasing what I've got
to offer. It's how I cook at home.

692
00:40:56,280 --> 00:40:59,335
I just need to make sure that
I nail every element, I think.

693
00:41:02,320 --> 00:41:06,015
John's dessert, it sounds to me the
flavours of a sticky toffee pudding

694
00:41:06,040 --> 00:41:09,535
crossed over with
a Jamaican ginger cake. Yum!

695
00:41:09,560 --> 00:41:11,615
All right. Stick that in there.

696
00:41:11,640 --> 00:41:14,575
Then we've got a Granny Smith
apple puree.

697
00:41:14,600 --> 00:41:17,735
And inside that, he has got
lots of different spices -

698
00:41:17,760 --> 00:41:21,335
allspice, cardamom, cinnamon, all
going together with these apples.

699
00:41:21,360 --> 00:41:24,095
I think this could be
a lovely dessert.

700
00:41:24,120 --> 00:41:27,895
I hope there's enough flavour from
the actual cake itself and the apple,

701
00:41:27,920 --> 00:41:30,175
that we don't just get
too much spice.

702
00:41:31,480 --> 00:41:33,575
You have 25 minutes left.

703
00:41:37,520 --> 00:41:41,295
The competition is exciting
and emotionally exhausting.

704
00:41:41,320 --> 00:41:44,895
Because cooking involves your soul,
you open...

705
00:41:45,880 --> 00:41:48,055
...for the people to see.

706
00:41:48,080 --> 00:41:49,975
That is very challenging.

707
00:41:51,000 --> 00:41:54,095
I should not open. I shouldn't
open. That's against the law.

708
00:41:55,680 --> 00:41:58,815
Endang. Yes.
What are you making, please?

709
00:41:58,840 --> 00:42:01,175
I'm making nasi longtong.

710
00:42:01,200 --> 00:42:04,295
That's rice you cook
wrapped in banana leaves.

711
00:42:04,320 --> 00:42:10,135
And you boil with baked cod
in sweet pepper sauce,

712
00:42:10,160 --> 00:42:13,575
tamarind and cinnamon and ginger.

713
00:42:13,600 --> 00:42:16,775
Cod on rice that's been cooked
in banana leaf. Mm-hm.

714
00:42:16,800 --> 00:42:18,615
Anything else?

715
00:42:18,640 --> 00:42:24,775
Crispy aubergine and glazing
with teriyaki sauce and ginger.

716
00:42:24,800 --> 00:42:27,735
You have a Scottish husband? Yes.

717
00:42:27,760 --> 00:42:30,735
When you met him,
did he like your spicing?

718
00:42:30,760 --> 00:42:32,535
Did it scare him?

719
00:42:32,560 --> 00:42:34,935
I think I buy his love by cooking.

720
00:42:34,960 --> 00:42:37,335
Because when I met him, I cooked.

721
00:42:38,640 --> 00:42:42,815
<i>And that's it. The way to a man's
heart is through his stomach. Yeah.</i>

722
00:42:45,520 --> 00:42:46,975
Oh.

723
00:42:47,000 --> 00:42:50,775
Endang is making for us something
she calls nasi longtong.

724
00:42:50,800 --> 00:42:53,135
"Nasi" means rice in Indonesian.

725
00:42:53,160 --> 00:42:56,375
So it's like sticky rice that when
it comes out of the banana leaf,

726
00:42:56,400 --> 00:42:58,255
then it can be sliced.

727
00:42:58,280 --> 00:43:02,055
That rice is flavoured with nutmeg,
a really strong spice.

728
00:43:02,080 --> 00:43:04,695
She's making a sauce
from candle nuts,

729
00:43:04,720 --> 00:43:06,855
which are like a macadamia nut.

730
00:43:06,880 --> 00:43:09,575
We've got ginger, we've got
tamarind, we've got cinnamon,

731
00:43:09,600 --> 00:43:11,815
we've got nutmeg all going together,

732
00:43:11,840 --> 00:43:15,695
so that the whole thing goes
across the top of this cod.

733
00:43:15,720 --> 00:43:19,415
All of them sound to me
almost like a dessert.

734
00:43:19,440 --> 00:43:21,255
With cod? I'm fascinated.

735
00:43:21,280 --> 00:43:23,295
If this works, wonderful.

736
00:43:27,680 --> 00:43:32,175
You have five minutes.
We should be plating up now.

737
00:43:32,200 --> 00:43:35,135
Cream, cream, cream, cream,
cream, cream, cream.

738
00:43:39,520 --> 00:43:41,535
He doesn't want to come out.

739
00:43:44,000 --> 00:43:45,415
No.

740
00:43:50,120 --> 00:43:52,335
You've got about three minutes
to plate up.

741
00:43:52,360 --> 00:43:56,215
I'm going to do it now.
Right now. Yeah. Right now. Yeah.

742
00:43:57,240 --> 00:43:59,975
Just waiting for this.
Is that the pommes Anna? Yes.

743
00:44:00,000 --> 00:44:02,055
It's like... It's nearly there.

744
00:44:05,920 --> 00:44:07,975
Oh! There we are.

745
00:44:08,000 --> 00:44:12,215
There we are.
You have just 60 seconds.

746
00:44:12,240 --> 00:44:14,615
Get your biscuit on top.
Quick, on the plate. It's on.

747
00:44:14,640 --> 00:44:17,975
If it's not on the plate, you're not going to
be able to serve it, so get it on the plate.

748
00:44:18,000 --> 00:44:19,815
Quick, quick, quick, quick, quick.

749
00:44:29,600 --> 00:44:31,415
Final, final touches.

750
00:44:31,440 --> 00:44:32,855
No!

751
00:44:40,960 --> 00:44:43,455
And that's it. Stop. Time's up.

752
00:44:48,680 --> 00:44:50,695
Yeah, I'm good.

753
00:44:52,680 --> 00:44:56,255
The last 30 minutes just, like,
flew by, like a second.

754
00:44:57,880 --> 00:45:00,855
It's not as good-looking
as I want it to be.

755
00:45:02,280 --> 00:45:04,095
Crossed everything right now!

756
00:45:05,960 --> 00:45:07,495
Diya, come up.

757
00:45:08,960 --> 00:45:11,775
With over 30 spices in her dish,

758
00:45:11,800 --> 00:45:16,575
Diya has served an Indian thali
of butter chicken,

759
00:45:16,600 --> 00:45:19,375
spinach and corn curry,

760
00:45:19,400 --> 00:45:22,215
jeera cumin rice,

761
00:45:22,240 --> 00:45:25,295
chilli and ginger
deep-fried okra,

762
00:45:25,320 --> 00:45:27,815
vegetable kachumber salad,

763
00:45:27,840 --> 00:45:32,215
cucumber raita
and a Gujarati roti.

764
00:45:37,600 --> 00:45:40,415
Balancing the amount of spices
that you put in this dish

765
00:45:40,440 --> 00:45:42,455
is always going to be
really difficult.

766
00:45:42,480 --> 00:45:45,375
Actually, you've done that,
which I'm really pleased about.

767
00:45:45,400 --> 00:45:46,975
Oh, my God, yes.

768
00:45:47,000 --> 00:45:48,975
Really smoky cumin through the rice,

769
00:45:49,000 --> 00:45:52,895
lovely amount of that mango powder going
through the spinach, giving it sharpness,

770
00:45:52,920 --> 00:45:55,895
and then that wonderful richness
of the cream and the chilli

771
00:45:55,920 --> 00:45:57,935
that's going through your chicken.

772
00:45:57,960 --> 00:45:59,815
I like that a lot.

773
00:45:59,840 --> 00:46:02,455
I've got a particular fondness
for okra.

774
00:46:02,480 --> 00:46:04,455
That is perfectly crunchy

775
00:46:04,480 --> 00:46:09,095
and it's got almost like a limey
chilli finish to it. Not red hot.

776
00:46:09,120 --> 00:46:12,415
You're building layers of flavour
here that I find complex

777
00:46:12,440 --> 00:46:14,615
and comforting at the same time.

778
00:46:14,640 --> 00:46:17,975
I am really, really enjoying this.
Thank you. Thank you.

779
00:46:20,360 --> 00:46:23,135
I can't believe it.
I gave it 100%.

780
00:46:23,160 --> 00:46:25,215
I'm over the moon with that.

781
00:46:26,720 --> 00:46:32,095
Fannata's dish is ribeye steak
rubbed in a Ghanaian yaji spice

782
00:46:32,120 --> 00:46:35,575
of groundnut powder,
allspice and chilli,

783
00:46:35,600 --> 00:46:38,655
with nutmeg and fennel
spiced pommes Anna,

784
00:46:38,680 --> 00:46:41,895
sumac radishes and crispy onions

785
00:46:41,920 --> 00:46:44,495
and a cumin chicken sauce.

786
00:46:50,160 --> 00:46:52,055
I've never come across
this rub before.

787
00:46:52,080 --> 00:46:55,895
I'm picking up pepper, a little bit of
chilli and a little bit of garlic. It's nice.

788
00:46:55,920 --> 00:46:58,815
I've got an issue
with the cooking of the steak

789
00:46:58,840 --> 00:47:01,335
because the flesh
is beautifully pink

790
00:47:01,360 --> 00:47:03,575
but there's lots of uncooked fat.

791
00:47:05,000 --> 00:47:07,495
Your chicken sauce
is made really well.

792
00:47:07,520 --> 00:47:11,295
The issue is, chicken and beef
together on the same plate.

793
00:47:11,320 --> 00:47:13,375
They're fighting against each other.

794
00:47:13,400 --> 00:47:16,175
The cinnamon and the fennel
running through your potatoes

795
00:47:16,200 --> 00:47:18,695
is fighting against the allspice.

796
00:47:18,720 --> 00:47:21,415
And because they're of
different thicknesses,

797
00:47:21,440 --> 00:47:23,855
the thick pieces need more cooking.

798
00:47:24,840 --> 00:47:27,015
And they're hard, which is a shame.

799
00:47:31,000 --> 00:47:33,775
People have different tastes
in what they like,

800
00:47:33,800 --> 00:47:35,775
which is perfectly fine.

801
00:47:35,800 --> 00:47:38,855
I mean, I'm not excusing, you know,
a steak that's underdone.

802
00:47:38,880 --> 00:47:40,935
It's a very fair judging.

803
00:47:44,160 --> 00:47:48,575
Vijaya has served a Hyderabadi
dum chicken biryani

804
00:47:48,600 --> 00:47:52,175
with green chilli peppers
in a spiced cashew,

805
00:47:52,200 --> 00:47:55,215
almond, groundnut and sesame gravy

806
00:47:55,240 --> 00:47:57,575
and a cucumber raita.

807
00:48:01,960 --> 00:48:04,855
This nut gravy, I think,
is absolutely delicious.

808
00:48:04,880 --> 00:48:07,895
There's a sharpness coming
from tamarind in there

809
00:48:07,920 --> 00:48:10,655
and then there's all
the smoky spices as well.

810
00:48:10,680 --> 00:48:12,975
I find your chicken
a little bit dry,

811
00:48:13,000 --> 00:48:14,815
which I think is a bit of a shame.

812
00:48:14,840 --> 00:48:16,815
I feel that should be moister.

813
00:48:16,840 --> 00:48:18,735
And also the presentation,

814
00:48:18,760 --> 00:48:21,415
it's just chucked together
at the last minute.

815
00:48:21,440 --> 00:48:23,735
It looks messy
and looks really rushed.

816
00:48:25,560 --> 00:48:30,055
That rice is lovely
and it is heady with saffron.

817
00:48:31,120 --> 00:48:35,815
However, you're not doing
yourself justice as a cook

818
00:48:35,840 --> 00:48:39,455
if your dishes are rushed
and untidy.

819
00:48:42,000 --> 00:48:44,815
I'm not, like, over the moon
or anything like that,

820
00:48:44,840 --> 00:48:48,695
because I should have given myself
some time for a good presentation.

821
00:48:48,720 --> 00:48:51,255
They just want to see the finesse.

822
00:48:53,000 --> 00:48:56,295
Endang's spice dish is baked cod

823
00:48:56,320 --> 00:49:01,815
in a sweet pepper, candlenut,
cinnamon, tamarind and ginger sauce

824
00:49:01,840 --> 00:49:07,415
with nutmeg sticky rice and
deep-fried teriyaki aubergines.

825
00:49:13,080 --> 00:49:15,495
My piece of fish is cooked
really, really nicely.

826
00:49:15,520 --> 00:49:17,935
It falls apart,
which is really good.

827
00:49:17,960 --> 00:49:20,615
I like the sharpness that's
coming from the tamarind

828
00:49:20,640 --> 00:49:22,975
going through with the red peppers
in the sauce

829
00:49:23,000 --> 00:49:24,815
and the nuttiness of the pine nuts.

830
00:49:24,840 --> 00:49:28,375
I think that's really good.
Your rice is cooked very, very well.

831
00:49:28,400 --> 00:49:30,895
I like the fact that
it's still lovely and sticky.

832
00:49:30,920 --> 00:49:33,815
There's only a hint of nutmeg
running through that rice.

833
00:49:33,840 --> 00:49:35,455
It's very subtle.

834
00:49:36,800 --> 00:49:39,135
Your sauce is actually quite sweet.

835
00:49:39,160 --> 00:49:41,375
It's got a little bit
of cinnamon in it,

836
00:49:41,400 --> 00:49:44,455
which is unusual for a piece
of fish, but I like it.

837
00:49:44,480 --> 00:49:46,575
Your aubergines are well cooked.

838
00:49:46,600 --> 00:49:48,535
A bit of teriyaki.

839
00:49:48,560 --> 00:49:51,175
A bit of sweetness in there.
A bit of saltiness.

840
00:49:51,200 --> 00:49:55,215
But we're going to have to start
presenting smarter-looking plates.

841
00:49:58,120 --> 00:50:00,495
Yeah, it looked a bit messy,
but I think it's OK.

842
00:50:00,520 --> 00:50:02,535
They loved the fish and the sauce.

843
00:50:02,560 --> 00:50:04,495
Unusual, but they love it.

844
00:50:07,280 --> 00:50:10,535
Inspired by his favourite
childhood dessert,

845
00:50:10,560 --> 00:50:14,575
Jack has made coconut,
nutmeg and vanilla rice pudding

846
00:50:14,600 --> 00:50:18,095
with cinnamon, rum and caramel
glazed pineapple,

847
00:50:18,120 --> 00:50:20,335
vanilla cream,

848
00:50:20,360 --> 00:50:22,895
and a ginger
and cardamom snap.

849
00:50:23,880 --> 00:50:25,855
I really like the look of this.

850
00:50:25,880 --> 00:50:28,935
It's almost as if the pineapple
has got a sun hat on.

851
00:50:35,360 --> 00:50:39,175
I love how much spice
you've put in this dish.

852
00:50:39,200 --> 00:50:41,255
Nutmeg going through your pudding

853
00:50:41,280 --> 00:50:44,015
and then cinnamon going
through your caramel.

854
00:50:44,040 --> 00:50:48,615
And then, slowly but surely,
comes a bit of cardamom as well.

855
00:50:48,640 --> 00:50:51,175
You have an ace palate.

856
00:50:51,200 --> 00:50:54,455
The stuff I've tasted
from you so far in this competition

857
00:50:54,480 --> 00:50:56,535
is absolutely bang on the money.

858
00:50:56,560 --> 00:50:58,215
Thank you.

859
00:50:58,240 --> 00:51:00,815
I find your flavours
absolutely delightful.

860
00:51:00,840 --> 00:51:03,775
There's plenty of vanilla
in that rice pudding.

861
00:51:03,800 --> 00:51:06,015
Really, really lovely.

862
00:51:06,040 --> 00:51:09,095
The rum and the cinnamon
and the ginger in the biscuit

863
00:51:09,120 --> 00:51:11,655
is just the flavours
of Caribbean sunshine.

864
00:51:11,680 --> 00:51:14,615
And then all of that pineapple juice
comes flooding out.

865
00:51:14,640 --> 00:51:16,455
It's just heavenly.

866
00:51:18,920 --> 00:51:20,855
It was great.

867
00:51:20,880 --> 00:51:23,815
Spice was at the centre
of absolutely everything I did,

868
00:51:23,840 --> 00:51:25,775
so I'm pleased with that.

869
00:51:25,800 --> 00:51:27,415
Done all I can.

870
00:51:29,880 --> 00:51:32,215
John's sugar-free dessert

871
00:51:32,240 --> 00:51:36,175
is a ginger, nutmeg,
allspice and date sponge

872
00:51:36,200 --> 00:51:39,215
topped with roasted pecans,

873
00:51:39,240 --> 00:51:43,935
cardamom, cinnamon and star anise
spiced apple puree,

874
00:51:43,960 --> 00:51:46,895
saffron and nutmeg ice cream,

875
00:51:46,920 --> 00:51:50,415
and a ginger caramel sauce.

876
00:51:53,080 --> 00:51:55,495
I think it looks fantastic. Thanks.

877
00:52:02,480 --> 00:52:04,695
I find that delightful.

878
00:52:04,720 --> 00:52:07,255
Really, really comforting.

879
00:52:07,280 --> 00:52:11,775
You've got the flavours of apple and
cinnamon and nutmeg, which I really like.

880
00:52:11,800 --> 00:52:14,695
You've got a small amount of spice
coming through the pudding.

881
00:52:14,720 --> 00:52:16,575
There's the sweetness of the dates.

882
00:52:16,600 --> 00:52:19,775
You've got a tiny bit of ginger
running through that toffee sauce,

883
00:52:19,800 --> 00:52:22,815
just enough that it starts
to tingle the front of the tongue.

884
00:52:22,840 --> 00:52:25,855
I think it's really good work.
It's lovely. Really lovely.

885
00:52:28,520 --> 00:52:30,855
That ice cream,
I'm very happy with that.

886
00:52:30,880 --> 00:52:32,695
I'm clearly getting the saffron.

887
00:52:32,720 --> 00:52:35,975
So I'll get that sponge and
I can dip it wherever I want here.

888
00:52:36,000 --> 00:52:38,015
A bit of ice cream, a bit of apple.

889
00:52:38,040 --> 00:52:41,935
That is light, delicate and
banging on the door of delicious.

890
00:52:41,960 --> 00:52:43,775
Well done. Thanks very much.

891
00:52:46,520 --> 00:52:50,335
I just can't believe the comments, to
be honest, especially Gregg Wallace.

892
00:52:50,360 --> 00:52:52,575
You know, he's the man
who loves sugar.

893
00:52:52,600 --> 00:52:54,735
He's thinking, you know,
it's a winner.

894
00:52:54,760 --> 00:52:56,575
I'm really happy with myself.

895
00:53:00,040 --> 00:53:03,815
It was all about spice today and
I've got to say, I was really impressed.

896
00:53:03,840 --> 00:53:06,815
I don't remember the last time
my palate was so indulged.

897
00:53:08,760 --> 00:53:11,655
John was the pick of the day,
dish of the day, cook of the day.

898
00:53:11,680 --> 00:53:13,975
Lots of technique on show,
great flavours.

899
00:53:14,000 --> 00:53:16,615
With or without the sugar,
that was a good dish.

900
00:53:16,640 --> 00:53:19,775
Yeah, absolutely. John's got himself
a place in the quarterfinal.

901
00:53:19,800 --> 00:53:22,215
Jack makes food that I want to eat.

902
00:53:23,240 --> 00:53:26,895
Rum and pineapple,
vanilla, cinnamon,

903
00:53:26,920 --> 00:53:31,895
nutmeg, ginger, all together
in a pudding. Beautiful.

904
00:53:31,920 --> 00:53:34,655
You can't go far wrong with that.

905
00:53:34,680 --> 00:53:38,015
Somebody who disappointed
today was Fannata.

906
00:53:38,040 --> 00:53:41,375
I didn't mind the mixed spicing
across the beef,

907
00:53:41,400 --> 00:53:46,055
but my piece of steak had
unrendered fat running through it.

908
00:53:46,080 --> 00:53:49,415
The other thing for me is chicken
sauce with a piece of beef?

909
00:53:49,440 --> 00:53:51,855
It was just a really odd
combination.

910
00:53:51,880 --> 00:53:54,295
Fannata's time
in the competition is over.

911
00:53:55,680 --> 00:53:58,735
I think Diya has done enough to get
herself a quarterfinal place.

912
00:53:58,760 --> 00:54:01,295
I totally agree and I respect
her ability to be able

913
00:54:01,320 --> 00:54:04,055
to use spices in different ways,
in different dishes.

914
00:54:04,080 --> 00:54:06,375
That was what the brief
was all about.

915
00:54:06,400 --> 00:54:08,575
We've got one more place to give

916
00:54:08,600 --> 00:54:12,735
and that means either Vijaya
or Endang is going out.

917
00:54:12,760 --> 00:54:16,335
Endang gave us a really
beautifully cooked piece of cod,

918
00:54:16,360 --> 00:54:19,735
rice that had been subtly flavoured
with nutmeg

919
00:54:19,760 --> 00:54:22,535
and then aubergines
that I found delightful.

920
00:54:22,560 --> 00:54:25,615
But her presentation
is virtually nonexistent.

921
00:54:25,640 --> 00:54:28,215
Vijaya made for us a biryani.

922
00:54:28,240 --> 00:54:31,255
That gravy on the side
was really delicious,

923
00:54:31,280 --> 00:54:35,295
but my chicken was dry
and it was thrown on the plate.

924
00:54:35,320 --> 00:54:37,855
Endang and Vijaya
are both good cooks,

925
00:54:37,880 --> 00:54:40,495
but we can't take
both of them through.

926
00:54:42,440 --> 00:54:45,935
I am a bit worried,
but whatever John and Gregg decide,

927
00:54:45,960 --> 00:54:49,255
I've enjoyed every minute
of this journey.

928
00:54:49,280 --> 00:54:50,815
I love it.

929
00:54:50,840 --> 00:54:55,055
I did my best, but it is the time
that gets you there in the kitchen.

930
00:54:55,080 --> 00:54:58,535
So I hope that doesn't cost me
the place in the quarterfinal.

931
00:54:58,560 --> 00:55:00,495
But let's see.

932
00:55:12,480 --> 00:55:15,735
An absolutely incredible round,
full of indulgence,

933
00:55:15,760 --> 00:55:18,215
full of spice
and full of celebration.

934
00:55:18,240 --> 00:55:20,175
Thank you very much indeed.

935
00:55:20,200 --> 00:55:22,455
We have just four
quarterfinal places

936
00:55:22,480 --> 00:55:25,655
and that does mean that
two of you will be leaving us.

937
00:55:27,800 --> 00:55:31,135
The first contestant
leaving us is...

938
00:55:33,640 --> 00:55:35,135
...Fannata.

939
00:55:36,160 --> 00:55:39,735
You've had a great competition.
Good to have met you. Thank you.

940
00:55:44,920 --> 00:55:47,935
The second person leaving us is...

941
00:55:52,760 --> 00:55:54,495
...Vijaya.

942
00:55:54,520 --> 00:55:57,455
Thank you for the opportunity.
It was great to meet you.

943
00:55:57,480 --> 00:56:00,655
Honestly, you can leave this
competition with your head held high.

944
00:56:00,680 --> 00:56:04,175
All the best, everyone. Sorry to see
you go. Thanks for the opportunity.

945
00:56:07,520 --> 00:56:09,495
It's mixed emotions.

946
00:56:09,520 --> 00:56:13,255
I was hoping to get through to the
quarterfinal, but it is what it is.

947
00:56:13,280 --> 00:56:16,015
I'm going to continue
my passion for food.

948
00:56:16,040 --> 00:56:18,415
It's my heart that belongs to food.

949
00:56:19,640 --> 00:56:21,255
It's been great.

950
00:56:21,280 --> 00:56:23,975
It's one of the most challenging
things I've ever done

951
00:56:24,000 --> 00:56:26,455
and I've done a lot of things.

952
00:56:27,840 --> 00:56:30,455
But, you know, I'm so glad I did it.
I really am.

953
00:56:32,160 --> 00:56:35,255
Congratulations. You four
are MasterChef quarterfinalists.

954
00:56:35,280 --> 00:56:36,935
Well done.

955
00:56:36,960 --> 00:56:38,735
Yes! Thanks very much.

956
00:56:38,760 --> 00:56:40,175
Oh, my God!

957
00:56:42,240 --> 00:56:44,095
It means the world to me.

958
00:56:44,120 --> 00:56:47,655
I was just happy to be here in the
first round and the journey continues.

959
00:56:49,360 --> 00:56:51,815
I am over the moon.
I'm so happy.

960
00:56:51,840 --> 00:56:53,895
I think I'm actually speechless.

961
00:56:53,920 --> 00:56:56,775
I normally never am speechless,
but today I am.

962
00:56:56,800 --> 00:56:58,975
The competition here
is unbelievable.

963
00:56:59,000 --> 00:57:02,695
So quarterfinal spot... Unreal.
Absolutely unreal.

964
00:57:04,160 --> 00:57:05,895
I lost bet with John.

965
00:57:08,240 --> 00:57:10,255
I have to buy him a drink now!

966
00:57:11,480 --> 00:57:13,135
You made it.

967
00:57:13,160 --> 00:57:15,895
I'm still here. So that's amazing.

968
00:57:22,480 --> 00:57:25,735
Next time, it's the quarterfinal...

969
00:57:27,120 --> 00:57:32,655
...and John, Jack, Endang and Diya

970
00:57:32,680 --> 00:57:36,335
return to face their
toughest challenge yet

971
00:57:36,360 --> 00:57:40,095
as they battle for a place
in knockout week.

972
00:57:40,120 --> 00:57:43,095
I want to stop talking
and just keep eating.

973
00:58:16,000 --> 00:58:20,175
MUSIC