1 00:00:01,690 --> 00:00:04,570 It's the battle for the ultimate culinary prize. 2 00:00:04,570 --> 00:00:05,610 Ooh! 3 00:00:05,610 --> 00:00:08,730 58 of the country's best home cooks... 4 00:00:08,730 --> 00:00:10,410 I need to stop shaking. 5 00:00:10,410 --> 00:00:12,370 ..all with their heart set... 6 00:00:12,370 --> 00:00:13,650 Fingers crossed. 7 00:00:13,650 --> 00:00:15,290 Your sesame cracker's burning. 8 00:00:15,290 --> 00:00:16,490 Oh, no. 9 00:00:16,490 --> 00:00:19,410 ..on the coveted MasterChef trophy. 10 00:00:22,010 --> 00:00:23,450 That's a cracker of a dish. 11 00:00:23,450 --> 00:00:25,770 Absolutely ace. 12 00:00:25,770 --> 00:00:28,250 I'm so happy. I just want to dance. 13 00:00:28,250 --> 00:00:31,890 Each week, 12 extraordinary amateur talents... 14 00:00:31,890 --> 00:00:33,330 Come on, come on, come on. 15 00:00:33,330 --> 00:00:37,530 ..battle for a place in the quarterfinal. 16 00:00:38,610 --> 00:00:40,330 I think it's exceptionally good. 17 00:00:40,330 --> 00:00:41,730 I can't fault it. 18 00:00:41,730 --> 00:00:45,530 But only the best can earn their passport... 19 00:00:45,530 --> 00:00:47,810 I think we need to kick it up a little bit. 20 00:00:47,810 --> 00:00:51,690 ..to the ultimate culinary showdown. 21 00:00:51,690 --> 00:00:54,410 Upstairs, there is bow ties, there's ballgowns 22 00:00:54,410 --> 00:00:56,130 and there are Michelin stars. 23 00:01:00,010 --> 00:01:04,970 This is where the wave of ambition hits the rock of reality. 24 00:01:04,970 --> 00:01:06,970 Mr Wallace, welcome back. 25 00:01:06,970 --> 00:01:08,730 It's MasterChef time. 26 00:01:16,130 --> 00:01:20,330 It's early morning and the first six home cooks in this year's 27 00:01:20,330 --> 00:01:23,690 competition are arriving at the MasterChef kitchen. 28 00:01:25,170 --> 00:01:28,690 I haven't told my kids that I'm on MasterChef. 29 00:01:28,690 --> 00:01:33,690 My youngest, she thinks I'm opening a cafe because I'm baking so much. 30 00:01:35,330 --> 00:01:37,090 I'm really excited to get into the kitchen. 31 00:01:37,090 --> 00:01:40,050 I feel really ready and I just want to get started. 32 00:01:41,730 --> 00:01:43,530 Can't wait to meet John and Gregg. 33 00:01:43,530 --> 00:01:45,170 Everyone's going to be cooking, 34 00:01:45,170 --> 00:01:47,250 I'll be there like that, "It's John and Gregg!" 35 00:01:52,050 --> 00:01:56,010 Hello. Welcome to a brand-new MasterChef competition. 36 00:01:56,010 --> 00:01:59,130 You are our first six cooks. How about that? 37 00:01:59,130 --> 00:02:03,730 We don't know. We may already have this year's winner in front of us. 38 00:02:04,970 --> 00:02:08,530 Our first challenge is Basic to Brilliant. 39 00:02:08,530 --> 00:02:11,530 We want you to take an everyday ingredient, 40 00:02:11,530 --> 00:02:14,490 something that you would find in your weekly shop 41 00:02:14,490 --> 00:02:16,770 and turn it into something exceptional. 42 00:02:18,090 --> 00:02:19,810 To secure your place in the competition, 43 00:02:19,810 --> 00:02:22,010 you need to get yourself a MasterChef apron. 44 00:02:22,010 --> 00:02:25,730 At the end of this round, Gregg and I will choose our two favourite 45 00:02:25,730 --> 00:02:29,730 dishes, and the people who cook those will get themselves an apron 46 00:02:29,730 --> 00:02:31,530 and go straight through to the next round. 47 00:02:32,650 --> 00:02:36,570 The remaining four will have to cook again for the two remaining aprons. 48 00:02:36,570 --> 00:02:40,370 That does mean that two of you will be leaving us. 49 00:02:40,370 --> 00:02:42,530 One hour, 20 minutes. 50 00:02:42,530 --> 00:02:43,530 Let's cook. 51 00:02:45,530 --> 00:02:47,370 Gregg's a lot shorter than I thought he was. 52 00:02:49,570 --> 00:02:51,930 I think I have skills. I don't know. 53 00:02:51,930 --> 00:02:54,130 I wouldn't be here otherwise. 54 00:02:54,130 --> 00:02:56,650 I'm going to try and pretend I'm at home. 55 00:02:58,690 --> 00:03:02,970 IT teacher Fateha loves cooking authentic Bengali dishes 56 00:03:02,970 --> 00:03:07,730 for her family and has aspirations of creating her own recipe book. 57 00:03:09,450 --> 00:03:13,090 I would like to show traditional Bengali food, and sometimes I feel 58 00:03:13,090 --> 00:03:15,730 as if it is a bit underrated. 59 00:03:15,730 --> 00:03:20,250 I want my children to understand my heritage and my childhood. 60 00:03:24,210 --> 00:03:26,850 Where in the Midlands are you from? You've got a Midlands accent. 61 00:03:26,850 --> 00:03:28,570 AFFECTED BRUMMIE ACCENT: Birmingham. 62 00:03:28,570 --> 00:03:30,130 NORMAL VOICE: Born and bred, Birmingham. 63 00:03:30,130 --> 00:03:33,130 I'm an IT teacher. I'm doing cooking. 64 00:03:33,130 --> 00:03:36,050 Tell me your ingredient you're working with, please. 65 00:03:36,050 --> 00:03:37,810 I'm cooking with lamb. 66 00:03:37,810 --> 00:03:40,170 It's something that I use a lot at home. 67 00:03:40,170 --> 00:03:42,490 I'm doing a lamb curry with shatkora. 68 00:03:42,490 --> 00:03:45,330 This is a Bengali fruit. It's like a big lemon. 69 00:03:45,330 --> 00:03:48,770 It gives a different smell to a lamb curry. 70 00:03:48,770 --> 00:03:50,610 What are you serving this lamb curry with? 71 00:03:50,610 --> 00:03:54,930 Three lentil daal, pilau rice, some rice flour rotis 72 00:03:54,930 --> 00:03:56,370 and a tomato salad. 73 00:03:56,370 --> 00:03:58,010 You've got under two hours. 74 00:03:58,010 --> 00:03:59,650 I know. I'd better crack on. 75 00:04:02,210 --> 00:04:04,290 The problem with putting lamb in a pressure cooker, 76 00:04:04,290 --> 00:04:09,250 sometimes it can dry out, and that lamb has to be lovely, fall apart, 77 00:04:09,250 --> 00:04:11,890 moist in your mouth with a wonderful sauce to go with it. 78 00:04:11,890 --> 00:04:14,570 I hope she doesn't forget that whilst doing the lentils, 79 00:04:14,570 --> 00:04:17,130 the bread, the rice and the salad. 80 00:04:17,130 --> 00:04:19,650 Fateha's given herself a huge task here. 81 00:04:25,290 --> 00:04:28,810 28-year-old Brin has hopes of swapping his career 82 00:04:28,810 --> 00:04:32,890 as a veterinary surgeon for one which incorporates his true 83 00:04:32,890 --> 00:04:34,130 passion for food. 84 00:04:36,610 --> 00:04:38,210 Who taught you to cook, Brin? 85 00:04:38,210 --> 00:04:41,610 Probably my parents. Being treated to all this amazing Sri Lankan food 86 00:04:41,610 --> 00:04:45,490 growing up, that made me realise that I'm probably not going to spend 87 00:04:45,490 --> 00:04:47,050 the rest of my life eating bland food. 88 00:04:47,050 --> 00:04:49,010 So my basic ingredient is onions. 89 00:04:49,010 --> 00:04:50,530 In a Sri Lankan household, 90 00:04:50,530 --> 00:04:52,650 as soon as you smell the onions on the hob, 91 00:04:52,650 --> 00:04:54,570 you know dinner's going to be on its way. 92 00:04:54,570 --> 00:04:55,970 So we've got miso onions, 93 00:04:55,970 --> 00:04:58,570 which is going to be the star of the show. 94 00:04:58,570 --> 00:05:01,890 They're going to be on a spring onion puree, 95 00:05:01,890 --> 00:05:07,010 with some crispy shallot granola and some pickled shallots. 96 00:05:07,010 --> 00:05:09,370 And you've got sesame crusted pork tenderloin. 97 00:05:11,810 --> 00:05:14,130 He's taking onions four different ways, 98 00:05:14,130 --> 00:05:15,930 which I think is really clever. 99 00:05:15,930 --> 00:05:19,810 The big thing, I think, for Brin right now is salty. 100 00:05:19,810 --> 00:05:23,650 Soy in his granola, miso being reduced down with onions, 101 00:05:23,650 --> 00:05:27,570 then a miso sauce going on the side of his pork as well. 102 00:05:27,570 --> 00:05:30,330 I just hope all these things work together. 103 00:05:30,330 --> 00:05:32,610 I feel a bit nervous about cooking for John and Gregg. 104 00:05:32,610 --> 00:05:36,970 Hopefully, Gregg's got a few decent sounds to reply to my food, 105 00:05:36,970 --> 00:05:39,010 maybe a little "phwoar". 106 00:05:40,810 --> 00:05:42,490 30 minutes gone. 107 00:05:44,290 --> 00:05:47,210 Children's mental health manager Muir grew up 108 00:05:47,210 --> 00:05:49,570 on the north-east coast of Scotland. 109 00:05:49,570 --> 00:05:53,610 She developed her love for cookery after graduating from university 110 00:05:53,610 --> 00:05:56,690 and travelling across Asia and New Zealand. 111 00:05:59,250 --> 00:06:01,410 What did you take from your travels food-wise? 112 00:06:01,410 --> 00:06:04,330 Well, there's just so many different things you can cook. 113 00:06:04,330 --> 00:06:07,530 You know, everywhere we went, there was another different take 114 00:06:07,530 --> 00:06:09,810 on rice or another different take on onions, 115 00:06:09,810 --> 00:06:11,970 another different take on whatever it is. 116 00:06:11,970 --> 00:06:15,010 And it's amazing what you can do with simple ingredients. 117 00:06:15,010 --> 00:06:17,370 So I've chosen couscous, not very Scottish, 118 00:06:17,370 --> 00:06:19,930 but there's just so many different things you can do with it. 119 00:06:19,930 --> 00:06:25,090 So I've got pan-fried lamb steaks, couscous with bits and pieces in it. 120 00:06:25,090 --> 00:06:28,650 I've got some lemony yoghurt, baba ghanoush, 121 00:06:28,650 --> 00:06:32,170 green olive, pomegranate and walnut salsa 122 00:06:32,170 --> 00:06:34,850 and some lavash bread, hopefully. 123 00:06:37,930 --> 00:06:39,890 We've got things from the Mediterranean, we've got 124 00:06:39,890 --> 00:06:41,330 things from the Middle East. 125 00:06:41,330 --> 00:06:43,690 With all those things from all around the world 126 00:06:43,690 --> 00:06:45,130 coming together on one plate, 127 00:06:45,130 --> 00:06:48,850 I just hope that couscous doesn't get lost in the dish. 128 00:06:48,850 --> 00:06:52,050 I think I'm a bit overambitious sometimes in the kitchen. 129 00:06:52,050 --> 00:06:55,410 I start off with a plan. It grows and grows. 130 00:06:55,410 --> 00:06:58,610 And then it's often 11pm before we have a meal. 131 00:07:01,730 --> 00:07:05,650 Digital project director Hope is an avid baker who, 132 00:07:05,650 --> 00:07:06,970 along with her husband, 133 00:07:06,970 --> 00:07:10,090 have aspirations of running their own supper club. 134 00:07:11,730 --> 00:07:15,010 So my basic ingredient is chocolate. I have such a sweet tooth. 135 00:07:15,010 --> 00:07:18,930 I would eat dessert for breakfast and dessert for lunch. 136 00:07:18,930 --> 00:07:20,850 So we always have chocolate in the house. 137 00:07:22,410 --> 00:07:24,450 Does your husband cook? Yes, yeah. 138 00:07:24,450 --> 00:07:27,010 He did try and get on MasterChef before. 139 00:07:27,010 --> 00:07:30,610 You didn't apply at the same time? No, he applied six years ago. 140 00:07:30,610 --> 00:07:33,370 But YOU got on. But I got on. Brilliant. 141 00:07:33,370 --> 00:07:35,970 One of my husband's favourite desserts 142 00:07:35,970 --> 00:07:38,010 is a Black Forest gateau cake. 143 00:07:38,010 --> 00:07:41,490 So I'm doing a Black Forest gateau chocolate brownie. 144 00:07:41,490 --> 00:07:43,450 Are you making lots of this? 145 00:07:43,450 --> 00:07:46,050 There'll be plenty to go around, Gregg. Don't you worry about it. 146 00:07:48,730 --> 00:07:50,730 Black Forest gateau, as we know, 147 00:07:50,730 --> 00:07:54,050 a classic - cherries, cream, chocolate cake. 148 00:07:55,130 --> 00:07:57,330 There's no cherries or cream. It's not really a cake. 149 00:07:57,330 --> 00:07:59,370 It's actually a brownie. 150 00:07:59,370 --> 00:08:02,890 Brownie needs to be crispy on the outside, stodgy on the inside. 151 00:08:04,490 --> 00:08:08,170 Then we're getting a hazelnut chocolate mousse. 152 00:08:08,170 --> 00:08:11,170 Hope's making a gel with the blackberries. 153 00:08:11,170 --> 00:08:13,610 And then we're getting extra texture 154 00:08:13,610 --> 00:08:16,650 by a piece of sourdough crisp across the top. 155 00:08:16,650 --> 00:08:18,650 Huge amount of skill on show here. 156 00:08:20,810 --> 00:08:25,370 Cirilo works for a hotel in central London and wants to fly the flag 157 00:08:25,370 --> 00:08:29,930 for his native Panama and showcase his passion for Latino cuisine. 158 00:08:31,290 --> 00:08:34,850 Mood-popping flavours, a little bit of energy 159 00:08:34,850 --> 00:08:37,090 and, of course, a good quantity. 160 00:08:39,130 --> 00:08:41,250 Cirilo, paint a picture for me, can you, 161 00:08:41,250 --> 00:08:43,050 the flavours and the food of Panama? 162 00:08:43,050 --> 00:08:44,650 When we built the Panama Canal, 163 00:08:44,650 --> 00:08:47,010 we had people from everywhere in the world. 164 00:08:47,010 --> 00:08:49,650 So the marriage of all these cultures together gave us, like, 165 00:08:49,650 --> 00:08:51,450 a special flavour that comes from there. 166 00:08:51,450 --> 00:08:53,210 I love it like crazy. 167 00:08:53,210 --> 00:08:55,490 You only imagine. Mate, I'm loving this. 168 00:08:55,490 --> 00:08:57,690 So what is your humble ingredient? 169 00:08:57,690 --> 00:08:59,010 Kidney beans. 170 00:08:59,010 --> 00:09:03,930 I chop a lot of onions, garlic, pepper, and a little bit of passata 171 00:09:03,930 --> 00:09:05,850 to create a little bit of a soup going. 172 00:09:05,850 --> 00:09:07,930 We're going to have a little bit of white rice. 173 00:09:07,930 --> 00:09:09,930 Also, we're doing a little bit of steak. 174 00:09:09,930 --> 00:09:13,890 And what I'm doing is I'm creating my own version of a plate 175 00:09:13,890 --> 00:09:16,410 that we call in Panama APC, 176 00:09:16,410 --> 00:09:18,890 arroz, porotos y carne. 177 00:09:18,890 --> 00:09:22,250 That means rice, beans and meat. 178 00:09:22,250 --> 00:09:23,810 Really humble ingredients 179 00:09:23,810 --> 00:09:26,410 but really good flavours coming out of it. 180 00:09:29,050 --> 00:09:31,410 We have 15 minutes left. 181 00:09:31,410 --> 00:09:32,770 No! 182 00:09:34,010 --> 00:09:36,250 Right now, it seems to me Cirilo might be in trouble. 183 00:09:36,250 --> 00:09:38,170 He's just burnt the sauce for his beans. 184 00:09:39,250 --> 00:09:41,530 Now, the sauce for the beans, I'd think, would be quite 185 00:09:41,530 --> 00:09:43,330 important if you want to showcase your beans. 186 00:09:48,210 --> 00:09:50,810 Blackpool-born Matt is a butcher by trade 187 00:09:50,810 --> 00:09:55,570 and has worked in his father-in-law's shop since he was 16 years old. 188 00:09:57,570 --> 00:10:00,210 Matt's everyday ingredient is pasta. 189 00:10:00,210 --> 00:10:04,170 Making good pasta actually is a skill in itself, 190 00:10:04,170 --> 00:10:07,650 and he's going to serve it with a sauce of cream, prawns, 191 00:10:07,650 --> 00:10:10,250 salmon and Parmesan cheese. 192 00:10:10,250 --> 00:10:14,730 Fish, cheese and cream and pasta together? 193 00:10:14,730 --> 00:10:16,370 That is a gamble. 194 00:10:19,810 --> 00:10:22,570 You're a butcher. Yeah. You're cooking fish. 195 00:10:22,570 --> 00:10:24,210 I wanted to do something a bit different 196 00:10:24,210 --> 00:10:26,890 to show everybody that butchers aren't just cavemen 197 00:10:26,890 --> 00:10:29,250 and we love to eat lovely, fresh fish, 198 00:10:29,250 --> 00:10:31,850 not just steaks every night. 199 00:10:34,250 --> 00:10:37,170 I'm definitely after an apron today. My wife said, 200 00:10:37,170 --> 00:10:39,050 if I don't get the apron, don't come home, 201 00:10:39,050 --> 00:10:41,610 so my house depends on this. 202 00:10:46,170 --> 00:10:48,330 We have just two minutes to go. 203 00:10:48,330 --> 00:10:50,970 That is finishing touches, please. 204 00:10:58,370 --> 00:10:59,730 It looks all right. 205 00:11:00,730 --> 00:11:03,410 "Don't be frownie, have a brownie." 206 00:11:12,450 --> 00:11:14,490 It's just a little bit... 207 00:11:18,890 --> 00:11:20,210 That's it! Time's up. 208 00:11:20,210 --> 00:11:22,130 Everybody stop. 209 00:11:22,130 --> 00:11:23,610 Well done, everybody. 210 00:11:25,290 --> 00:11:27,130 First one done. First done. 211 00:11:30,290 --> 00:11:34,890 IT teacher Fateha's Basic to Brilliant ingredient was lamb. 212 00:11:34,890 --> 00:11:38,530 She's made a Bengali curry, flavoured with shatkora, 213 00:11:38,530 --> 00:11:43,810 served with a three-lentil daal, a tomato and red onion salad, 214 00:11:43,810 --> 00:11:46,850 pilau rice and a rice flour roti. 215 00:11:46,850 --> 00:11:49,690 I'm impressed by the amount of work. Thank you. 216 00:11:52,970 --> 00:11:56,090 Your lamb is really tender, so well done. 217 00:11:56,090 --> 00:11:58,690 But you've allowed the rice, the lentils 218 00:11:58,690 --> 00:12:01,250 and your curry to catch on the bottom 219 00:12:01,250 --> 00:12:05,330 and it's unfortunately masking all your other wonderful flavours. 220 00:12:06,490 --> 00:12:07,730 The spicing of the lamb's great. 221 00:12:07,730 --> 00:12:09,490 The lamb is still quite moist, which is good. 222 00:12:09,490 --> 00:12:11,530 Like the shatkora. That's nice and sharp. 223 00:12:11,530 --> 00:12:13,250 Your breads, I think, are fantastic. 224 00:12:14,810 --> 00:12:17,050 But I think you've given yourself too much work to do. 225 00:12:19,450 --> 00:12:22,450 I don't normally burn, like, my curries. 226 00:12:22,450 --> 00:12:25,570 Burnt. Burnt. 227 00:12:25,570 --> 00:12:27,730 I just wanted to give it my best shot 228 00:12:27,730 --> 00:12:29,690 and things just went wrong for me. 229 00:12:31,130 --> 00:12:35,650 Veterinary surgeon Brin has taken his basic ingredient, onion, 230 00:12:35,650 --> 00:12:37,890 and served it four ways - 231 00:12:37,890 --> 00:12:43,930 white onions baked in miso, spring onion puree, crispy shallot granola 232 00:12:43,930 --> 00:12:48,450 and pickled shallots, with a sesame crust pork tenderloin 233 00:12:48,450 --> 00:12:51,690 and a miso, onion and white wine sauce. 234 00:12:58,370 --> 00:13:00,330 Your use of onions, I think, is inspired. 235 00:13:00,330 --> 00:13:03,130 Spring onion puree, that lovely, vibrant green on the plate. 236 00:13:03,130 --> 00:13:05,570 Big white onions braised in miso, 237 00:13:05,570 --> 00:13:07,850 all the lovely sweetness coming out of them. 238 00:13:07,850 --> 00:13:10,450 Salty sharpness coming from the granola. 239 00:13:10,450 --> 00:13:13,130 Pork cooked beautifully. Love the crust around the outside. 240 00:13:13,130 --> 00:13:14,650 It's good, it's vibrant. 241 00:13:14,650 --> 00:13:15,850 It's interesting. 242 00:13:15,850 --> 00:13:17,450 Be careful with the seasoning. OK. 243 00:13:17,450 --> 00:13:20,090 But I like it, Brin. Thank you very much. 244 00:13:20,090 --> 00:13:22,570 Brin, do you know what this is? Mm-hm? 245 00:13:22,570 --> 00:13:25,330 That's an impressed face, that is, Brin. 246 00:13:25,330 --> 00:13:28,330 That shows someone with a fair bit of knowledge and a good touch. 247 00:13:28,330 --> 00:13:31,330 But not only that, there's a lot of creativity there. 248 00:13:34,130 --> 00:13:36,530 Pretty chuffed to have got an impressed face from Gregg. 249 00:13:36,530 --> 00:13:40,330 Wasn't expecting that, to be honest, ever, let alone this early on. 250 00:13:40,330 --> 00:13:44,370 Mental health manager Muir baked her couscous 251 00:13:44,370 --> 00:13:47,810 with sun-dried tomatoes, almonds and parsley 252 00:13:47,810 --> 00:13:52,530 and is serving it with a walnut, olive and pomegranate salad, 253 00:13:52,530 --> 00:13:56,890 lamb steaks, baba ghanoush, baby courgettes, 254 00:13:56,890 --> 00:13:59,970 a lemon yoghurt dip and lavash bread. 255 00:14:04,530 --> 00:14:08,250 You chose to feature couscous and you've done a fantastic job 256 00:14:08,250 --> 00:14:11,930 with that couscous. It has got a good texture, because you baked it, 257 00:14:11,930 --> 00:14:14,010 and it's a lovely combination. 258 00:14:14,010 --> 00:14:17,610 I get a different flavour each time I dip my fork in. 259 00:14:17,610 --> 00:14:19,570 Your lamb could be rested a bit more 260 00:14:19,570 --> 00:14:21,650 and a little bit more heat on the pan. 261 00:14:21,650 --> 00:14:24,490 Your bread could probably do with a couple more minutes of cooking 262 00:14:24,490 --> 00:14:26,970 cos it's just a little bit soft in the middle. Yes. 263 00:14:26,970 --> 00:14:29,530 There are a lot of ingredients on this plate. 264 00:14:31,810 --> 00:14:34,850 I was really happy with the feedback about the couscous because, 265 00:14:34,850 --> 00:14:37,290 you know, it's pretty plain, couscous, isn't it? 266 00:14:37,290 --> 00:14:38,330 Areas to work on. 267 00:14:38,330 --> 00:14:40,610 I'm good with that. 268 00:14:40,610 --> 00:14:43,810 Butcher Matt chose to showcase pasta. 269 00:14:43,810 --> 00:14:48,010 He's made tagliatelle, served with salmon and prawns 270 00:14:48,010 --> 00:14:53,810 in a cream, Parmesan and white wine sauce, topped with a Parmesan tuile. 271 00:14:58,490 --> 00:15:00,290 You've got really good flavours here. 272 00:15:00,290 --> 00:15:03,410 I think you probably got away with the cream fish combination, 273 00:15:03,410 --> 00:15:06,410 almost the flavour of the inside of a fish pie. 274 00:15:06,410 --> 00:15:09,530 Pasta, you did a really good job but, as you started to mix it, 275 00:15:09,530 --> 00:15:11,250 it started to fall apart in the pan, 276 00:15:11,250 --> 00:15:14,450 which just means it's probably a little bit over. 277 00:15:14,450 --> 00:15:18,010 Good pasta skills, but the fish is overcooked 278 00:15:18,010 --> 00:15:20,330 because you've already cooked it. 279 00:15:20,330 --> 00:15:23,090 Then you've got no choice but to put it into hot pasta, 280 00:15:23,090 --> 00:15:24,770 which will carry on cooking it. Yeah. 281 00:15:24,770 --> 00:15:26,530 So it's going slightly dry. 282 00:15:29,530 --> 00:15:30,890 I don't have any regrets as such. 283 00:15:30,890 --> 00:15:33,770 Maybe I'd cook the pasta a little bit less next time. 284 00:15:33,770 --> 00:15:36,850 But, overall, on the other side, I'm happy with the dish. 285 00:15:37,810 --> 00:15:39,330 Cirilo, what have you cooked for us? 286 00:15:39,330 --> 00:15:41,930 This is what we call in Panama APC, 287 00:15:41,930 --> 00:15:43,850 arroz, porotos y carne. 288 00:15:46,210 --> 00:15:50,890 Hotel worker Cirilo's APC consists of red kidney beans, 289 00:15:50,890 --> 00:15:54,810 cooked in passata, peppers, garlic and herbs, 290 00:15:54,810 --> 00:15:58,210 with griddled steak and white rice, 291 00:15:58,210 --> 00:16:01,890 and a cabbage, mustard and sour-cream coleslaw. 292 00:16:06,730 --> 00:16:10,130 Steak is cooked well, but your sauce started to burn. 293 00:16:10,130 --> 00:16:11,330 You made another one. 294 00:16:11,330 --> 00:16:14,170 There's a little bit of sweetness in there, little bit of smokiness 295 00:16:14,170 --> 00:16:15,650 in there, and I'm just getting it. 296 00:16:15,650 --> 00:16:18,610 But those beans are your favoured ingredient. 297 00:16:18,610 --> 00:16:21,570 It's there that we were going to get the flavours of Panama, 298 00:16:21,570 --> 00:16:23,410 but it's not quite delivering. 299 00:16:23,410 --> 00:16:26,410 Rice lovely and free-flowing, but the main flavour 300 00:16:26,410 --> 00:16:31,130 is actually coming from that slaw that's quite vibrant and sharp. OK. 301 00:16:31,130 --> 00:16:33,330 That's where the big banger is. 302 00:16:33,330 --> 00:16:36,290 Your beans are stepping up and they're shaking my hand, 303 00:16:36,290 --> 00:16:37,890 but I wanted to dance with them. 304 00:16:39,050 --> 00:16:41,330 Dancing is something that we love in Latin America, 305 00:16:41,330 --> 00:16:44,690 so I wouldn't mind, honestly. I'll join you if you want. 306 00:16:44,690 --> 00:16:47,370 I look forward to it. OK. No problem. 307 00:16:53,210 --> 00:16:55,570 Hope, we're ready, if you are, please. 308 00:16:57,450 --> 00:17:01,050 Digital project director Hope has taken chocolate 309 00:17:01,050 --> 00:17:03,970 and made a brownie, with blackberry gel, 310 00:17:03,970 --> 00:17:07,450 hazelnut chocolate mousse, pickled blackberries 311 00:17:07,450 --> 00:17:09,410 and sourdough crispbreads. 312 00:17:10,930 --> 00:17:12,250 Did you make these plates? 313 00:17:12,250 --> 00:17:14,170 I did make these plates, yes. 314 00:17:18,450 --> 00:17:20,050 I think your brownie's cooked really well. 315 00:17:20,050 --> 00:17:23,290 I like the crust on the outside and nice and gooey on the inside. 316 00:17:23,290 --> 00:17:25,850 The sharpness coming from the blackberry across the top, 317 00:17:25,850 --> 00:17:26,890 the gel is good. 318 00:17:26,890 --> 00:17:28,210 It's not too sweet. 319 00:17:28,210 --> 00:17:30,170 There are some great skills on show here. 320 00:17:30,170 --> 00:17:31,570 Thank you so much. 321 00:17:31,570 --> 00:17:35,410 The nuts through the cream give it almost a toastiness. 322 00:17:35,410 --> 00:17:39,090 I like that. Very much like your cracker. Thank you. 323 00:17:39,090 --> 00:17:41,050 It's kind of almost oaty, but sweet. 324 00:17:41,050 --> 00:17:43,570 I really, really like that, so well done. 325 00:17:43,570 --> 00:17:45,530 Are you OK? Oh, yes... 326 00:17:45,530 --> 00:17:47,330 Happy tears? Yeah. 327 00:17:49,930 --> 00:17:55,010 To be told that I am good at cooking, 328 00:17:55,010 --> 00:17:59,050 it's a very emotional moment to comprehend. 329 00:18:01,570 --> 00:18:04,570 We said that we would choose our two favourite dishes 330 00:18:04,570 --> 00:18:06,930 and those cooks would get themselves a MasterChef apron 331 00:18:06,930 --> 00:18:09,010 and go straight through to the next round. 332 00:18:10,170 --> 00:18:11,770 Our cook of the day... 333 00:18:16,450 --> 00:18:18,130 ..is Brin. Thank you. 334 00:18:19,210 --> 00:18:20,290 Brin, congratulations. 335 00:18:20,290 --> 00:18:21,850 Thank you. 336 00:18:21,850 --> 00:18:27,290 The second cook showed us real technical ability and knowledge. 337 00:18:27,290 --> 00:18:29,850 Hope, congratulations. 338 00:18:29,850 --> 00:18:31,490 Well done, you. 339 00:18:33,890 --> 00:18:37,370 Brin, Hope, come and collect your aprons, please. 340 00:18:37,370 --> 00:18:39,610 Well done. Congratulations! 341 00:18:39,610 --> 00:18:43,090 Thank you. Well done, you. Thank you so much. Well done, you. 342 00:18:49,090 --> 00:18:50,970 Congratulations! We did it. 343 00:18:50,970 --> 00:18:52,130 Oh, amazing. 344 00:18:52,130 --> 00:18:55,250 That's such a great feeling to get through on that first round 345 00:18:55,250 --> 00:18:57,170 and get this apron finally on. 346 00:18:59,890 --> 00:19:05,130 This is the start, and I can't wait for what's to come. 347 00:19:08,370 --> 00:19:12,090 There are still two aprons up for grabs. 348 00:19:12,090 --> 00:19:16,090 We want to see how well you think on your feet. 349 00:19:17,570 --> 00:19:20,610 In front of you all you have a cooked potato. 350 00:19:20,610 --> 00:19:25,410 That potato is going to be made into one of Gregg's favourite dishes, 351 00:19:25,410 --> 00:19:26,450 potato gnocchi. 352 00:19:28,050 --> 00:19:30,810 You have a basic recipe for the gnocchi. 353 00:19:30,810 --> 00:19:34,570 We've also got a selection of lovely ingredients over there 354 00:19:34,570 --> 00:19:38,050 to make your dish something truly special. 355 00:19:38,050 --> 00:19:40,850 We want from each of you potato gnocchi 356 00:19:40,850 --> 00:19:44,130 with accompaniments or a sauce of your choice. 357 00:19:44,130 --> 00:19:47,570 You've got 45 minutes to grab yourself an apron. 358 00:19:47,570 --> 00:19:49,490 Off you go. 359 00:19:54,410 --> 00:19:59,050 What we're looking for is a light, fluffy potato dumpling. 360 00:19:59,050 --> 00:20:02,090 What they've got to do is make a sauce to go with it 361 00:20:02,090 --> 00:20:04,930 and bring the two together to make it one. 362 00:20:06,010 --> 00:20:08,970 There's so many things. It's just what to go with. 363 00:20:10,370 --> 00:20:12,810 I never had gnocchi before, but I know what it is. 364 00:20:13,850 --> 00:20:17,410 Even though they have a recipe, things can still go wrong. 365 00:20:21,810 --> 00:20:25,130 I'm just going to treat it as a normal potato dish. 366 00:20:25,130 --> 00:20:28,450 Put some something that you'd have meat and potatoes. 367 00:20:28,450 --> 00:20:31,810 I'm going to make a kofta with gnocchi on the side and, 368 00:20:31,810 --> 00:20:33,250 yeah, hope for the best. 369 00:20:33,250 --> 00:20:35,290 Have you got any sauce going with that at all? 370 00:20:35,290 --> 00:20:39,290 I've not planned one, but now, now you're making me question it. 371 00:20:39,290 --> 00:20:41,290 There's a sauce going with it, Gregg. 372 00:20:42,810 --> 00:20:45,090 Koftas, like little mince sausages. 373 00:20:45,090 --> 00:20:47,210 He's not quite understanding what the gnocchi dish 374 00:20:47,210 --> 00:20:50,570 should be and hasn't considered a sauce at all. 375 00:20:56,610 --> 00:20:59,690 When I mentioned gnocchi, you smiled. 376 00:20:59,690 --> 00:21:02,810 In Scotland we have tattie scones. 377 00:21:02,810 --> 00:21:04,290 Same ingredients. A tattie scone 378 00:21:04,290 --> 00:21:07,890 is flat and fried and gnocchi's 379 00:21:07,890 --> 00:21:09,890 small dumplings and boiled. 380 00:21:09,890 --> 00:21:12,090 Tell me what you're going to serve with your gnocchi. 381 00:21:12,090 --> 00:21:16,490 I'm thinking sage definitely. Some sort of creamy sage kind of sauce. 382 00:21:16,490 --> 00:21:17,970 This smile on your face, 383 00:21:17,970 --> 00:21:20,730 is that a sign of being relaxed, or is that a front? 384 00:21:20,730 --> 00:21:23,610 That's just a normal sign. Happy, sad, it's always there. 385 00:21:26,370 --> 00:21:30,050 Right now, she doesn't know what's going to make up that sauce. 386 00:21:30,050 --> 00:21:35,610 She's saying cream, herbs, maybe some tomato, maybe some mushrooms. 387 00:21:35,610 --> 00:21:37,290 What we've got now is a maybe sauce. 388 00:21:37,290 --> 00:21:39,210 It may be good and it may not. 389 00:21:41,890 --> 00:21:44,250 30 minutes left, OK? 390 00:21:46,450 --> 00:21:48,690 I don't even know what I'm meant to do with these. 391 00:21:49,730 --> 00:21:51,410 You look like you're doing a great job. 392 00:21:51,410 --> 00:21:54,170 Is it meant to look like this? It is, yeah. That's brilliant. OK. 393 00:21:54,170 --> 00:21:57,290 Wonderful. And what do you think you're going to put it with? 394 00:21:57,290 --> 00:22:00,130 I'm doing like a Bengali tangy soup. 395 00:22:00,130 --> 00:22:02,690 There's tomatoes, garlic, chilli and lemon. 396 00:22:02,690 --> 00:22:06,690 So what you're doing is using the food of Bangladesh, 397 00:22:06,690 --> 00:22:09,650 but moulding it around... using the gnocchi. Yeah. 398 00:22:09,650 --> 00:22:12,450 Fantastic. What did you learn from that last round? 399 00:22:12,450 --> 00:22:13,650 Not to burn food. 400 00:22:15,010 --> 00:22:16,370 I'm really impressed with Fateha. 401 00:22:16,370 --> 00:22:18,850 She's never made it, but she's looked at the instructions, 402 00:22:18,850 --> 00:22:21,090 she knows what she's doing. 403 00:22:21,090 --> 00:22:24,290 "Cook the gnocchi in salted water till they float." 404 00:22:24,290 --> 00:22:29,330 She's now going to serve that with a Bangladesh-inspired tomato sauce. 405 00:22:30,530 --> 00:22:32,530 I'm looking forward to this. 406 00:22:38,490 --> 00:22:41,010 Cirillo, first time making potato gnocchi? 407 00:22:41,010 --> 00:22:45,490 First time. I'm doing like a red sauce with a little bit of 408 00:22:45,490 --> 00:22:49,490 ground pork, some fried bacon on top. Great. 409 00:22:49,490 --> 00:22:53,850 And then onion and some parsley and garlic. 410 00:22:53,850 --> 00:22:55,170 You haven't got a lot of time. 411 00:22:55,170 --> 00:22:56,810 May I suggest you get on with that gnocchi? 412 00:22:56,810 --> 00:22:58,890 OK. Thank you. OK. Good luck. 413 00:23:01,290 --> 00:23:03,530 Cirilo, I don't think he actually knows 414 00:23:03,530 --> 00:23:07,330 what the dish is going to end up as. He's just starting cooking. 415 00:23:07,330 --> 00:23:09,250 That's not the way to go. 416 00:23:09,250 --> 00:23:11,930 That last round, his sauce failed to impress. 417 00:23:11,930 --> 00:23:15,650 He's got to make a brilliant sauce in this round. 418 00:23:15,650 --> 00:23:17,170 You've got nine minutes. 419 00:23:17,170 --> 00:23:18,170 Nine minutes. 420 00:23:19,410 --> 00:23:22,530 Decided on a tomato sauce. I'm going to get some chillies in there 421 00:23:22,530 --> 00:23:24,850 and some garlic in there. Beautiful. 422 00:23:26,650 --> 00:23:28,690 Have you boiled those yet? 423 00:23:28,690 --> 00:23:30,570 No. Well, usually you boil gnocchi. 424 00:23:30,570 --> 00:23:33,570 I've never had them just pan-fried. Tattie scones, you just fry it. 425 00:23:33,570 --> 00:23:35,970 Just pan-fry them? Yeah. Well, there you go. 426 00:23:42,810 --> 00:23:44,730 You need to think about your plates, guys, 427 00:23:44,730 --> 00:23:47,090 you've got just three minutes left. Three minutes. 428 00:23:49,290 --> 00:23:51,170 I'm going to plate up. 429 00:23:51,170 --> 00:23:54,730 You've cooked them? I've cooked them, but I'm going to finish them off in the frying pan. 430 00:23:54,730 --> 00:23:58,010 They've been boiled. You're going to finish them off with butter? Yeah. 431 00:24:04,610 --> 00:24:06,810 Guys, you have just 30 seconds. 432 00:24:14,010 --> 00:24:16,010 Your time is up. 433 00:24:16,010 --> 00:24:17,010 Well done. 434 00:24:23,250 --> 00:24:27,650 Cirilo is serving his gnocchi with pork meatballs in a garlic 435 00:24:27,650 --> 00:24:32,330 and tomato sauce, with fried bacon lardons. 436 00:24:32,330 --> 00:24:34,850 The problem we've got here is we've only got three pieces. 437 00:24:34,850 --> 00:24:38,730 The whole thing is, it's about the celebration of the gnocchi. 438 00:24:41,010 --> 00:24:43,250 Cirilo, your gnocchi's made really, really nicely. 439 00:24:43,250 --> 00:24:45,930 Thank you. And that's why I'm so sad there's not more of them. 440 00:24:45,930 --> 00:24:48,970 The flavour of the sauce is good, but you need to make a plan right 441 00:24:48,970 --> 00:24:51,730 at the start, and you were sort of adding things to it and it 442 00:24:51,730 --> 00:24:53,650 just hasn't quite come together. OK. 443 00:24:53,650 --> 00:24:55,410 Thank you. 444 00:24:55,410 --> 00:24:58,130 I'm not sure that's cooked all the way through, I'm afraid. 445 00:24:58,130 --> 00:24:59,690 To cook that all the way through, 446 00:24:59,690 --> 00:25:02,610 they need to be at least half the size. OK. 447 00:25:03,730 --> 00:25:05,450 I'm a little bit sad. 448 00:25:05,450 --> 00:25:09,330 Adding extra on the meatball wasn't necessary and that's 449 00:25:09,330 --> 00:25:11,250 what really killed my dish. 450 00:25:13,770 --> 00:25:18,050 Muir pan-fried her gnocchi and is serving them with a cream, 451 00:25:18,050 --> 00:25:24,450 kale, garlic, sage and white wine sauce, topped with crispy sage. 452 00:25:30,370 --> 00:25:31,850 You didn't boil your gnocchi. 453 00:25:31,850 --> 00:25:34,650 You cooked them like a Scottish tattie scone. 454 00:25:34,650 --> 00:25:37,650 The outside is obviously burnt, which is a shame. 455 00:25:37,650 --> 00:25:41,090 Sage isn't a bad addition, but not that much. 456 00:25:41,090 --> 00:25:44,290 At heart, you know what works. 457 00:25:44,290 --> 00:25:46,850 You just don't know when to stop. 458 00:25:46,850 --> 00:25:49,250 That sounds pretty much like me in general. 459 00:25:49,250 --> 00:25:51,690 The story of your life, is it? Yeah. 460 00:25:51,690 --> 00:25:54,810 The sauce itself has been cooked down too much, and it's become 461 00:25:54,810 --> 00:25:56,050 the texture of cream cheese. 462 00:25:56,050 --> 00:25:59,290 I mean, that's a, that's a pretty hefty sauce. 463 00:26:01,490 --> 00:26:03,850 If I'd not got so giddy, I could have done it. 464 00:26:03,850 --> 00:26:06,690 You know, if I'd just stuck to the recipe and boiled it, 465 00:26:06,690 --> 00:26:09,810 it would have been fine, but I just got all carried away 466 00:26:09,810 --> 00:26:12,010 about tattie scones and that was that. 467 00:26:14,450 --> 00:26:18,690 Matt's gnocchi is served with a minced beef and chilli kofta 468 00:26:18,690 --> 00:26:21,690 and a chilli, garlic and tomato sauce. 469 00:26:25,610 --> 00:26:27,170 You can actually make a kofta. 470 00:26:27,170 --> 00:26:29,730 We didn't ask you for a kofta dish, but you can make one. 471 00:26:29,730 --> 00:26:31,810 Your gnocchi are pretty good. 472 00:26:31,810 --> 00:26:34,850 They're light and they're fluffy, and you've put them in a pan 473 00:26:34,850 --> 00:26:36,890 and you've got some colour on them. 474 00:26:36,890 --> 00:26:40,770 We've got a sweet tomato sauce with plenty of garlic in there, 475 00:26:40,770 --> 00:26:41,970 a fair amount of chilli. 476 00:26:41,970 --> 00:26:43,490 There's good flavours here. 477 00:26:43,490 --> 00:26:46,090 There's just not enough gnocchi on the plate for me. 478 00:26:48,530 --> 00:26:50,610 I thought dinky is the way, 479 00:26:50,610 --> 00:26:54,130 but apparently the boys wanted a big pile of food. 480 00:26:54,130 --> 00:26:56,610 I had loads left as well. I could have easily given more. 481 00:26:59,290 --> 00:27:03,850 Fateha is serving her gnocchi in a Bengali sauce flavoured 482 00:27:03,850 --> 00:27:08,010 with fennel, garlic, chilli, tomato and lemon. 483 00:27:13,730 --> 00:27:15,210 You had no idea what the gnocchi was, 484 00:27:15,210 --> 00:27:17,610 so you followed the instruction we gave you to the letter, 485 00:27:17,610 --> 00:27:20,450 and you ended up with very good, light, fluffy gnocchi. 486 00:27:20,450 --> 00:27:26,410 We have sweet, slightly sharp tomato sauce, flavoured quite heavily 487 00:27:26,410 --> 00:27:28,010 with garlic and a little bit of chilli. 488 00:27:28,010 --> 00:27:30,810 Well, that is what you would want with your gnocchi. 489 00:27:30,810 --> 00:27:31,890 Well done, you. 490 00:27:33,130 --> 00:27:36,330 Although you may call this a Bengali sauce, actually, it tastes 491 00:27:36,330 --> 00:27:39,410 like a spicy tomato Italian sauce. OK. 492 00:27:39,410 --> 00:27:41,090 For me, it's great. 493 00:27:43,650 --> 00:27:45,050 I didn't even know what it was. 494 00:27:45,050 --> 00:27:48,290 I didn't even know how to pronounce it. LAUGHS 495 00:27:48,290 --> 00:27:53,490 Nothing burnt in this round, so I'm happy with that. 496 00:27:53,490 --> 00:27:55,530 I think that's a really quite a tough round. 497 00:27:55,530 --> 00:27:57,730 All four of them had never cooked gnocchi before. 498 00:27:57,730 --> 00:28:01,690 We did get decent gnocchi, but we got very differing 499 00:28:01,690 --> 00:28:03,730 plates of food. 500 00:28:03,730 --> 00:28:05,930 Fateha, I thought the dish was great. 501 00:28:05,930 --> 00:28:09,730 Bowl of gnocchi, perfectly cooked. A little spicy tomato sauce. 502 00:28:09,730 --> 00:28:12,290 I think she really redeemed herself from what happened 503 00:28:12,290 --> 00:28:13,490 in that first round. 504 00:28:13,490 --> 00:28:15,450 Fateha goes through. Well done. 505 00:28:15,450 --> 00:28:18,250 Only one more apron and three to discuss. 506 00:28:18,250 --> 00:28:19,570 Cirilo. 507 00:28:19,570 --> 00:28:21,650 I think he had an idea what the gnocchi should be, 508 00:28:21,650 --> 00:28:25,810 but serving us an undercooked meatball is not good. 509 00:28:25,810 --> 00:28:27,970 Matt's gnocchi were actually quite good. 510 00:28:27,970 --> 00:28:31,770 Tomato sauce was good. Flavour of chilli running through that beef. 511 00:28:31,770 --> 00:28:35,410 Why he tried to make it look pretty and not be generous with the dish, 512 00:28:35,410 --> 00:28:37,250 I'm not quite sure. 513 00:28:37,250 --> 00:28:38,650 Muir made gnocchi for us. 514 00:28:38,650 --> 00:28:40,650 She decided to actually just pan-fry them 515 00:28:40,650 --> 00:28:42,410 and all those gnocchi were scorched. 516 00:28:42,410 --> 00:28:43,930 I think she's got a decent palate, 517 00:28:43,930 --> 00:28:46,090 but she doesn't seem to know when to stop. 518 00:28:47,610 --> 00:28:50,130 If I went home today, I'd be really disappointed. 519 00:28:50,130 --> 00:28:53,410 You know, I didn't come here to go out in the first round. 520 00:28:53,410 --> 00:28:55,770 I feel that I've proved myself, that I can cook. 521 00:28:55,770 --> 00:28:58,770 So let's see. Let's see what happens. 522 00:28:58,770 --> 00:29:01,450 I'd love to stay, I'd absolutely love it. Just to get that apron. 523 00:29:01,450 --> 00:29:03,250 I really want that apron. 524 00:29:13,010 --> 00:29:14,890 We tasted some great food. 525 00:29:14,890 --> 00:29:16,810 Well done, all four of you. 526 00:29:19,890 --> 00:29:21,370 Two of you will be getting an apron. 527 00:29:21,370 --> 00:29:23,610 Sadly, two of you will be leaving us. 528 00:29:26,890 --> 00:29:31,410 The first person joining Brin and Hope and getting 529 00:29:31,410 --> 00:29:33,370 themselves an apron... 530 00:29:33,370 --> 00:29:35,450 Fateha. SHE GASPS 531 00:29:35,450 --> 00:29:36,610 Really? 532 00:29:40,970 --> 00:29:42,730 The last remaining apron... 533 00:29:48,810 --> 00:29:50,090 ..Matt. 534 00:29:50,090 --> 00:29:51,330 Get in! 535 00:29:51,330 --> 00:29:53,010 Congratulations. Thank you so much. 536 00:29:53,010 --> 00:29:57,290 Cirilo, Muir, thank you very much for all your hard work. 537 00:29:57,290 --> 00:29:59,210 You're both leaving us. Thank you. 538 00:30:01,530 --> 00:30:03,530 I'm so glad to have been here. 539 00:30:03,530 --> 00:30:06,050 So many new experiences and doing different things. 540 00:30:06,050 --> 00:30:07,850 It's been really, really enjoyable. 541 00:30:07,850 --> 00:30:09,850 I'd have loved an apron, obviously. 542 00:30:09,850 --> 00:30:11,810 I'll just have to get a tattoo instead. 543 00:30:13,410 --> 00:30:17,890 I'm a little bit sad that my journey on the show is finished now, 544 00:30:17,890 --> 00:30:21,330 but I learned a lot and I think that's a big accomplishment. 545 00:30:23,810 --> 00:30:26,210 Fateha, Matt, congratulations. 546 00:30:26,210 --> 00:30:28,970 Do please come and get your MasterChef aprons. 547 00:30:28,970 --> 00:30:30,450 Well done. Well done. 548 00:30:32,450 --> 00:30:34,170 Well done. 549 00:30:34,170 --> 00:30:37,530 I really thought I was going home. Just to get my name called out, 550 00:30:37,530 --> 00:30:38,610 so buzzing. 551 00:30:38,610 --> 00:30:40,170 I wanted this so bad. 552 00:30:40,170 --> 00:30:42,290 I'm going to sleep with it on tonight. 553 00:30:43,810 --> 00:30:45,530 Normally cooked for stress relief. 554 00:30:45,530 --> 00:30:48,010 This was more stressful. 555 00:30:48,010 --> 00:30:49,290 I like this apron! 556 00:31:04,050 --> 00:31:07,610 Now you are cooking for a place in the quarterfinal. 557 00:31:08,650 --> 00:31:12,930 You are going to be cooking for three really talented cooks. 558 00:31:14,490 --> 00:31:17,730 The two runners-up and the champion of last year's competition, 559 00:31:17,730 --> 00:31:21,970 Omar, Anurag and, of course, Chariya. 560 00:31:24,410 --> 00:31:28,450 At the end of this, one of you will be leaving the competition. 561 00:31:28,450 --> 00:31:30,010 This is a tough challenge. 562 00:31:30,010 --> 00:31:34,850 One hour 15 minutes, we want two courses. Cook really well, 563 00:31:34,850 --> 00:31:37,890 deliver something truly delicious. 564 00:31:37,890 --> 00:31:38,890 Let's cook. 565 00:31:40,770 --> 00:31:42,290 Right, OK. 566 00:31:49,450 --> 00:31:52,090 I think my performance in the competition has been OK, 567 00:31:52,090 --> 00:31:53,610 but it could be a lot better. 568 00:31:53,610 --> 00:31:55,610 I've got a lot to prove on this round. 569 00:31:55,610 --> 00:31:58,490 I'm bringing out some specialised cuts of meat that not many people 570 00:31:58,490 --> 00:31:59,730 have seen before. 571 00:32:00,970 --> 00:32:03,050 So I'm going to cook you the lamb pencil fillet. 572 00:32:03,050 --> 00:32:06,090 It's just the most tenderest piece of lamb. It's incredible. 573 00:32:06,090 --> 00:32:08,890 How are you going to cook those, the bits of lamb? On the barbecue. 574 00:32:08,890 --> 00:32:11,450 And what are you going to serve that with? Pea and mint puree, 575 00:32:11,450 --> 00:32:16,130 fondant potatoes, a red wine and port jus and honey-glazed carrots. 576 00:32:16,130 --> 00:32:18,610 Fantastic. You're now playing to Mr Wallace's strength. 577 00:32:18,610 --> 00:32:21,410 He's very happy, but the problem is, of course, being so happy, 578 00:32:21,410 --> 00:32:22,850 the expectation is high. 579 00:32:22,850 --> 00:32:25,490 I very much doubt he'll be disappointed. The only thing 580 00:32:25,490 --> 00:32:29,170 that could go wrong is if I overcook it, cos it's so lean and tender. 581 00:32:29,170 --> 00:32:30,570 Tell us your first course then. 582 00:32:30,570 --> 00:32:34,690 Salmon mousse in a smoked salmon parcel, served with melba toast, 583 00:32:34,690 --> 00:32:37,610 caramelised onions and chilli oil. 584 00:32:37,610 --> 00:32:40,410 You've got a lot of work to do. Good luck. Thank you. 585 00:32:44,090 --> 00:32:47,250 Matt is doing two dishes that really appeal to me. 586 00:32:47,250 --> 00:32:51,410 A salmon mousse. He's covering the mousse in smoked salmon. 587 00:32:51,410 --> 00:32:53,650 He's got to make it an elegant little parcel. 588 00:32:53,650 --> 00:32:56,210 He can't do it like me wrapping a Christmas present. 589 00:32:56,210 --> 00:32:57,650 It's got to be neat. 590 00:32:59,210 --> 00:33:02,970 Then, his main course, he's got lamb, which is great. 591 00:33:02,970 --> 00:33:06,370 However, lamb fillet cooks in a matter of minutes. 592 00:33:06,370 --> 00:33:08,010 There's no fat on it. 593 00:33:08,010 --> 00:33:10,730 So putting it on a barbecue, he's got to know what he's doing. 594 00:33:19,610 --> 00:33:21,090 Great big smile on your face. I do. 595 00:33:21,090 --> 00:33:22,730 What are you going to cook for us? 596 00:33:22,730 --> 00:33:24,930 Baba ganoush that's topped with spicy lamb mince, 597 00:33:24,930 --> 00:33:27,330 some pomegranate seeds, a herby yoghurt. 598 00:33:29,090 --> 00:33:30,690 On the side of this baba ganoush, 599 00:33:30,690 --> 00:33:33,850 we've got a flatbread that she's then stuffing with some 600 00:33:33,850 --> 00:33:35,370 olives and feta cheese. 601 00:33:35,370 --> 00:33:36,610 Really delicious! 602 00:33:39,210 --> 00:33:42,250 My concerns for this challenge are timings. 603 00:33:43,330 --> 00:33:46,650 I've had my husband sit there timing me, whilst talking to me, 604 00:33:46,650 --> 00:33:48,050 pretending to interview me. 605 00:33:48,050 --> 00:33:51,410 I've done it whilst I've had friends over. 606 00:33:51,410 --> 00:33:54,290 If nothing goes wrong, I should be good. 607 00:33:56,290 --> 00:33:57,730 So why Middle East? 608 00:33:57,730 --> 00:34:01,370 Because I've just come back from Tel Aviv and had the most incredible 609 00:34:01,370 --> 00:34:03,570 dishes and it's just really inspired me. 610 00:34:03,570 --> 00:34:07,410 There's only so much that you can do with baba ganoush, so I know 611 00:34:07,410 --> 00:34:11,330 that I need to try and elevate it a touch. And then, dessert, 612 00:34:11,330 --> 00:34:15,250 you've got stewed peaches in dessert wine with a basil 613 00:34:15,250 --> 00:34:17,450 panna cotta. Why basil panna cotta? 614 00:34:17,450 --> 00:34:20,050 Why not just a good old rich vanilla panna cotta? 615 00:34:20,050 --> 00:34:22,410 Nothing fun about that, is there? 616 00:34:23,970 --> 00:34:25,730 The panna cotta with basil? 617 00:34:25,730 --> 00:34:30,130 Basil is more aniseed in flavour and she's put a huge amount of basil 618 00:34:30,130 --> 00:34:33,250 in that panna cotta. I hope that works. 619 00:34:33,250 --> 00:34:35,690 Panna cotta needs to wobble, it can't be too hard, 620 00:34:35,690 --> 00:34:38,010 and the peaches have to be lovely and soft. 621 00:34:45,010 --> 00:34:47,370 I'm a bit mixed with my emotions. 622 00:34:48,770 --> 00:34:52,570 I used to relax in my kitchen, it used to relieve me from school. 623 00:34:52,570 --> 00:34:55,810 Now I want to do the opposite. I want to go back to school! 624 00:34:58,410 --> 00:35:00,210 Two dishes. What are you going to cook for us? 625 00:35:00,210 --> 00:35:05,050 So I'm doing a mackerel salad with a mustard mayonnaise and 626 00:35:05,050 --> 00:35:10,890 aloo chop, which is like a potato aloo tikki, and that's spiced. 627 00:35:10,890 --> 00:35:16,050 And then for my main, it's a fish curry with haddock and muki 628 00:35:16,050 --> 00:35:19,610 and an aubergine bharta. Called a what, porter? 629 00:35:19,610 --> 00:35:23,250 Bharta. It's like a puree-type thing, but we don't puree, 630 00:35:23,250 --> 00:35:24,810 we just use our hands. 631 00:35:27,330 --> 00:35:31,810 Bengali smoked haddock curry with little bits of muki. 632 00:35:31,810 --> 00:35:35,050 Very, very starchy. Like a potato, like a yam. 633 00:35:35,050 --> 00:35:37,850 There's no tomatoes, no richness of things like coconut milk, 634 00:35:37,850 --> 00:35:39,610 it's just water. 635 00:35:39,610 --> 00:35:43,730 She's got to stack that pot full of flavour, of spices, to make sure 636 00:35:43,730 --> 00:35:45,330 that fish comes alive. 637 00:35:45,330 --> 00:35:47,930 You're cooking for guests in the dining room. 638 00:35:47,930 --> 00:35:52,130 How do you feel about that? Oh, I'm so nervous because they're like 639 00:35:52,130 --> 00:35:54,370 super cooks and I just cook at home! 640 00:35:54,370 --> 00:35:57,570 They did exactly what you're doing right now. 641 00:36:05,770 --> 00:36:09,210 I'm going to be kicking off my courses with a cured mackerel dish 642 00:36:09,210 --> 00:36:12,770 that's going to be served with a carrot veloute, parsley oil 643 00:36:12,770 --> 00:36:14,610 and some pickled shimeji mushrooms. 644 00:36:18,250 --> 00:36:21,210 And then I'm going to follow that up with a sambal crusted 645 00:36:21,210 --> 00:36:23,570 rack of lamb with a curried pomme puree, 646 00:36:23,570 --> 00:36:28,330 Sri Lankan aubergine relish and a coriander and mint sauce. 647 00:36:28,330 --> 00:36:30,410 If somebody walked into your veterinary surgery 648 00:36:30,410 --> 00:36:33,130 and saw your operating bench looking like this, do you think 649 00:36:33,130 --> 00:36:36,610 they'd bring their own animal back to you? No, I definitely would not. 650 00:36:36,610 --> 00:36:38,410 And this is probably me being good. 651 00:36:40,650 --> 00:36:42,890 I'd like to say that I'm a calm cook, but I think 652 00:36:42,890 --> 00:36:44,050 it'd be a massive lie. 653 00:36:44,050 --> 00:36:45,770 I think I'm fairly chaotic. 654 00:36:45,770 --> 00:36:49,570 I try to keep it clean, but by the end, it's an absolute mess. 655 00:36:49,570 --> 00:36:51,490 I love lamb. 656 00:36:51,490 --> 00:36:53,770 I hope he's got his timings right because I don't want to see him 657 00:36:53,770 --> 00:36:57,170 carve into it and that lamb to be uncooked. 658 00:36:57,170 --> 00:36:58,810 He's got to make a red wine sauce. 659 00:36:58,810 --> 00:37:01,210 He's got to make a mint sauce. 660 00:37:01,210 --> 00:37:03,730 He's got to make flavoured mashed potato as well. 661 00:37:03,730 --> 00:37:05,530 He's got aubergines going on. 662 00:37:05,530 --> 00:37:07,490 It's a lot of work. 663 00:37:07,490 --> 00:37:10,730 I like ambition, as long as it's allied with a little 664 00:37:10,730 --> 00:37:11,810 bit of realism. 665 00:37:14,090 --> 00:37:18,170 There is so much to do and it's all my fault. 666 00:37:27,490 --> 00:37:31,450 So since MasterChef, it's been absolutely whirlwind, it is crazy. 667 00:37:31,450 --> 00:37:35,050 And then now, I literally just signed the contract for my first 668 00:37:35,050 --> 00:37:36,650 restaurant, which is amazing. 669 00:37:36,650 --> 00:37:40,410 Being back at MasterChef, I feel like I should be putting my 670 00:37:40,410 --> 00:37:42,730 apron on over that side instead! 671 00:37:44,090 --> 00:37:45,450 My advice to everybody 672 00:37:45,450 --> 00:37:49,170 today is just stay calm, do your best, 673 00:37:49,170 --> 00:37:51,250 be yourself. 674 00:37:51,250 --> 00:37:55,050 I'm looking for that emotion to come through the plate of foods. 675 00:37:56,890 --> 00:37:59,810 This is a really important round to show who you are, what you love 676 00:37:59,810 --> 00:38:01,050 to do and how you love to cook. 677 00:38:01,050 --> 00:38:04,250 So, yeah, it'd be great to see their personalities on a plate today. 678 00:38:04,250 --> 00:38:07,170 Yeah, I really hope there's some good food today. I'm starving. 679 00:38:11,850 --> 00:38:13,410 So for Matt's starter, 680 00:38:13,410 --> 00:38:15,650 we've got salmon mousse in a smoked salmon parcel, 681 00:38:15,650 --> 00:38:19,010 melba toast, caramelised onions, cucumber. 682 00:38:20,130 --> 00:38:21,730 It's a very classic dish. 683 00:38:21,730 --> 00:38:25,010 He's playing with flavour combinations that he knows works here. 684 00:38:26,050 --> 00:38:28,330 Two minutes, Matt. You're doing really well. 685 00:38:28,330 --> 00:38:29,330 Nice colours. 686 00:38:31,530 --> 00:38:34,130 And then salmon roe and chilli oil, yes? 687 00:38:34,130 --> 00:38:35,570 You've got 30 seconds. 688 00:38:37,570 --> 00:38:40,530 Reading this, I think it needs a little bit of acidity, maybe 689 00:38:40,530 --> 00:38:43,650 like a slice of lemon or pickles or something. 690 00:38:43,650 --> 00:38:46,290 Who knows? He could prove me wrong. 691 00:38:48,570 --> 00:38:51,210 Well done. Straight back for your main course. 692 00:38:54,810 --> 00:38:56,290 Hello, everybody. Hi. 693 00:38:59,090 --> 00:39:02,450 I've made you a salmon mousse with a smoked salmon shell. 694 00:39:02,450 --> 00:39:06,650 We've got salmon roe, chilli oil, cucumbers, caramelised onions 695 00:39:06,650 --> 00:39:08,370 and I was going to do a melba toast, 696 00:39:08,370 --> 00:39:10,290 but it's turned out to be just toast. 697 00:39:10,290 --> 00:39:13,610 Thank you very much indeed. Enjoy. Thank you. Thank you. 698 00:39:22,730 --> 00:39:24,690 There's some really nice elements here. 699 00:39:24,690 --> 00:39:26,730 The mousse is really nice and creamy. 700 00:39:26,730 --> 00:39:28,330 It's just too big. 701 00:39:28,330 --> 00:39:32,050 This dish needs acidity. I think could have added something, 702 00:39:32,050 --> 00:39:36,890 probably pickled cucumber instead of just slice it and put in there. 703 00:39:36,890 --> 00:39:38,770 Overall, good try. 704 00:39:38,770 --> 00:39:42,730 All it needed is a bit of finesse. 705 00:39:44,010 --> 00:39:45,330 I'm enjoying that mousse. 706 00:39:45,330 --> 00:39:48,130 And I quite like the little bit of chilli oil as well. 707 00:39:48,130 --> 00:39:50,930 I just think the plate's a little busy. 708 00:39:52,410 --> 00:39:54,810 Matt, 15 minutes now, yeah? Yeah. 709 00:39:54,810 --> 00:39:57,210 Finish off that lamb dish, please. 710 00:39:58,570 --> 00:39:59,810 Oh! 711 00:40:01,850 --> 00:40:04,810 I'm not even sure I really know what a pencil fillet of lamb is, 712 00:40:04,810 --> 00:40:07,730 but hopefully it's lovely and thin and cooked beautifully. 713 00:40:11,690 --> 00:40:13,370 They call me the barbecue master. 714 00:40:15,650 --> 00:40:18,850 Fondant potatoes, pea and mint puree - 715 00:40:18,850 --> 00:40:20,930 these are all things we've had before. 716 00:40:20,930 --> 00:40:23,130 He really needs to execute this well, if it's going 717 00:40:23,130 --> 00:40:25,450 to be a really standout dish. 718 00:40:25,450 --> 00:40:27,450 JOHN: Are you happy with that? Absolute perfect. 719 00:40:29,770 --> 00:40:32,690 It looks very rare to me. Is that right? Yeah. 720 00:40:32,690 --> 00:40:35,890 If you overcook this, it will be just really dry. 721 00:40:37,330 --> 00:40:40,810 Port and red wine jus, you know, you don't want it to be wishy-washy. 722 00:40:40,810 --> 00:40:43,210 You know, it has to be nice and glossy. 723 00:40:45,690 --> 00:40:47,650 Right. Come on, let's go. Let's go. 724 00:40:54,330 --> 00:40:58,170 So, there, I've made for you lamb pencil fillet, fondant potatoes, 725 00:40:58,170 --> 00:41:02,410 honey-glazed carrots, baked radishes on a bed of pea and mint puree, 726 00:41:02,410 --> 00:41:04,810 with a red wine and port jus. Thank you very much. 727 00:41:04,810 --> 00:41:07,130 Thank you very much indeed. Thank you. Well done, mate. 728 00:41:14,450 --> 00:41:17,530 I can see, like, he has barbecued the lamb. 729 00:41:17,530 --> 00:41:20,330 Probably he just wanted to have a char outside 730 00:41:20,330 --> 00:41:22,170 and very rare inside, 731 00:41:22,170 --> 00:41:24,850 but unfortunately I can't eat it. 732 00:41:24,850 --> 00:41:28,690 Fondant potato, delicious. That I cut through like butter. 733 00:41:28,690 --> 00:41:30,410 It's really nice and soft. 734 00:41:30,410 --> 00:41:33,130 This sauce tastes like red wine come out of the bottle actually. 735 00:41:33,130 --> 00:41:36,090 Didn't have time to reduce the sauce. 736 00:41:36,090 --> 00:41:38,770 We said at the beginning this is a really familiar dish to us 737 00:41:38,770 --> 00:41:40,730 and, unfortunately, I just don't feel like 738 00:41:40,730 --> 00:41:43,050 it's kind of met the heights of how I've had it before. 739 00:41:44,770 --> 00:41:46,410 We have an issue with that lamb. 740 00:41:46,410 --> 00:41:48,970 For me, that's just too rare. 741 00:41:48,970 --> 00:41:51,650 The outside of the meat is really lovely, but the meat 742 00:41:51,650 --> 00:41:54,770 in the middle is completely uncooked. It's not edible. 743 00:41:56,730 --> 00:41:58,890 It was just so hard, 744 00:41:58,890 --> 00:42:01,290 but your mind just takes over and you don't think about it, 745 00:42:01,290 --> 00:42:03,890 you just go, go, go, and I did the best I could. 746 00:42:09,690 --> 00:42:12,170 Three and a half minutes, Hope. Yeah. You all right with that? 747 00:42:12,170 --> 00:42:14,890 I am good with that. So, are these your little puffed up breads? Yes. 748 00:42:14,890 --> 00:42:18,570 OK, and inside that, there's olives and feta cheese. Correct. Right. 749 00:42:18,570 --> 00:42:19,770 Baba ghanoush... Yeah. 750 00:42:19,770 --> 00:42:22,250 ..lamb... Yeah. ..cucumber, yoghurt, 751 00:42:22,250 --> 00:42:23,570 all going on the same plate? 752 00:42:23,570 --> 00:42:25,650 All going on the same plate. OK. 753 00:42:25,650 --> 00:42:28,450 You've actually made the plates and brought the plates in yourself? 754 00:42:28,450 --> 00:42:30,730 Yes, correct. Yeah. 755 00:42:30,730 --> 00:42:34,330 I absolutely love the sound of Hope's main course. 756 00:42:34,330 --> 00:42:37,890 I want to really see that aubergine beautifully roasted. 757 00:42:37,890 --> 00:42:41,690 The menu said spicy lamb, means I expect it to be spicy. 758 00:42:41,690 --> 00:42:43,770 You know, kick you in the face. That's what I want. 759 00:42:45,330 --> 00:42:46,410 Mm. 760 00:42:46,410 --> 00:42:48,530 I'm a huge fan of flatbreads. 761 00:42:48,530 --> 00:42:50,770 For me, it has to be, like, right balance 762 00:42:50,770 --> 00:42:52,770 between the filling and the dough. 763 00:42:55,010 --> 00:42:56,810 Wow. 764 00:42:56,810 --> 00:42:58,250 You done? OK, I'm done. Yes. 765 00:42:58,250 --> 00:43:00,010 Well done. Thank you. 766 00:43:02,450 --> 00:43:03,690 Hi! 767 00:43:08,930 --> 00:43:13,210 So, I've made for you baba ghanoush with spicy lamb mince, 768 00:43:13,210 --> 00:43:15,610 some za'atar cucumber, a mint yoghurt 769 00:43:15,610 --> 00:43:18,250 topped with pomegranate seeds and herbs, 770 00:43:18,250 --> 00:43:21,090 and that's served with a puff bread 771 00:43:21,090 --> 00:43:24,530 that's stuffed with olive, feta, sun dried tomatoes. 772 00:43:24,530 --> 00:43:25,890 Intriguing. Enjoy, everyone. 773 00:43:25,890 --> 00:43:27,930 Thank you! Thank you so much. Thank you. Thank you. 774 00:43:32,410 --> 00:43:34,450 The baba ghanoush is so lovely and creamy 775 00:43:34,450 --> 00:43:37,410 when you compare it to that kind of crispiness of that lamb, 776 00:43:37,410 --> 00:43:39,530 they kind of blend perfectly together. 777 00:43:39,530 --> 00:43:42,290 She's layered the flavour beautifully. 778 00:43:42,290 --> 00:43:43,850 I really love this dish. 779 00:43:43,850 --> 00:43:46,770 The cucumbers, pomegranate seed. 780 00:43:46,770 --> 00:43:48,890 It just brings this freshness to the dish - 781 00:43:48,890 --> 00:43:51,170 and the crispy lamb, as well, is delicious, 782 00:43:51,170 --> 00:43:54,730 and it has a spiciness that just perfect level. 783 00:43:54,730 --> 00:43:58,210 The menu says flatbread, but it's kind of a roll. 784 00:43:58,210 --> 00:43:59,930 It's baked to perfection. 785 00:43:59,930 --> 00:44:01,690 So, I love this dish. 786 00:44:01,690 --> 00:44:04,450 Are you ready for the little message underneath our bread? 787 00:44:04,450 --> 00:44:06,730 "So kneady", which is just for you. 788 00:44:08,850 --> 00:44:09,970 Great flavours. 789 00:44:09,970 --> 00:44:11,650 Great spicing. 790 00:44:11,650 --> 00:44:13,010 It's absolutely lovely. 791 00:44:13,010 --> 00:44:14,770 There's a good amount of skill in here. 792 00:44:14,770 --> 00:44:16,610 I think it's a really well-made dish. 793 00:44:21,250 --> 00:44:23,090 Hope's dessert sounds amazing. 794 00:44:23,090 --> 00:44:25,330 Basil panna cotta. 795 00:44:25,330 --> 00:44:27,810 This is about the balance of the flavour. 796 00:44:27,810 --> 00:44:32,330 If you put too much basil in there, it might be overpowering. 797 00:44:32,330 --> 00:44:34,490 Hopefully she's been practising this panna cotta, 798 00:44:34,490 --> 00:44:37,610 because if it doesn't wobble, she's going to have tears from all of us. 799 00:44:39,610 --> 00:44:42,850 I'll be interested to see how they stew the peaches. 800 00:44:42,850 --> 00:44:44,490 Are they going to use any spices, 801 00:44:44,490 --> 00:44:46,850 or it's just going to be normally cooked? 802 00:44:46,850 --> 00:44:50,290 And sourdough granola, I think, is going to add nice texture. 803 00:44:53,530 --> 00:44:55,090 You've got two minutes, OK? 804 00:44:55,090 --> 00:44:56,210 Thank you, Gregg. 805 00:44:58,410 --> 00:45:01,210 They've been stewing in dessert wine. 806 00:45:01,210 --> 00:45:02,690 Oh! 807 00:45:02,690 --> 00:45:04,050 Granola. 808 00:45:05,330 --> 00:45:06,730 Ready. 809 00:45:06,730 --> 00:45:09,330 Off you go. Well done. Off you go. Let's go! Let's go. 810 00:45:09,330 --> 00:45:11,490 Go, go, go. Good job. Good plate. 811 00:45:14,810 --> 00:45:17,930 So, I've made for you a dessert of a basil panna cotta 812 00:45:17,930 --> 00:45:21,970 with stewed peaches in a dessert wine and a sourdough granola. 813 00:45:21,970 --> 00:45:23,970 Enjoy. Thank you so much. 814 00:45:23,970 --> 00:45:25,570 Thank you. Thank you. Thank you. 815 00:45:25,570 --> 00:45:27,490 It looks pretty wobbly to me! 816 00:45:28,770 --> 00:45:31,090 I'm happy with the wobble of my panna cotta, 817 00:45:31,090 --> 00:45:34,290 so I just hope that I've put enough flavour, and it's punchy enough, 818 00:45:34,290 --> 00:45:36,210 and good enough for their palates. 819 00:45:38,890 --> 00:45:41,210 Can I have one more, please?! 820 00:45:41,210 --> 00:45:46,450 I am not a huge fan of panna cotta, but I think today I have converted. 821 00:45:46,450 --> 00:45:47,730 It's still nice and firm, 822 00:45:47,730 --> 00:45:49,810 but just melts in your mouth when you eat. 823 00:45:49,810 --> 00:45:51,890 That basil is so subtle. 824 00:45:51,890 --> 00:45:54,650 She has done an absolutely sterling job here. 825 00:45:54,650 --> 00:45:56,570 The peach just melts in your mouth. 826 00:45:56,570 --> 00:45:58,890 Granola, I love this. 827 00:45:58,890 --> 00:46:00,450 It's a bit of crunch into it. 828 00:46:02,170 --> 00:46:05,050 Everything on Hope's dessert is really well made. 829 00:46:05,050 --> 00:46:06,770 Two very good courses from Hope. 830 00:46:11,130 --> 00:46:14,850 So, you've got four minutes, Fateha, on your first course. 831 00:46:16,610 --> 00:46:19,250 Fateha's starter sounds very interesting. 832 00:46:19,250 --> 00:46:21,930 Mackerel is a very, very strong fish, we all know, 833 00:46:21,930 --> 00:46:25,490 and then how it is balanced with very pungent flavours 834 00:46:25,490 --> 00:46:27,890 of spinach, chilli and coriander. 835 00:46:27,890 --> 00:46:29,450 That'll be interesting to see. 836 00:46:31,290 --> 00:46:34,010 That, to me, is the beginning of an elegant dish. 837 00:46:34,010 --> 00:46:35,210 Well done, you. 838 00:46:37,930 --> 00:46:39,930 I've personally never had an aloo chop. 839 00:46:39,930 --> 00:46:42,490 I'm picturing it's probably quite similar to an aloo tikki, 840 00:46:42,490 --> 00:46:45,850 but hopefully it's got a nice bit of crisp kind of coating on it. 841 00:46:47,290 --> 00:46:49,650 Look at that. Someone's been putting a lot of thought in. 842 00:46:49,650 --> 00:46:50,690 Well done, you. 843 00:46:54,890 --> 00:47:00,170 Fateha's starter is a mackerel, chilli, spinach and coriander salad 844 00:47:00,170 --> 00:47:05,290 served with an aloo chop spiced potato cake and mustard mayonnaise. 845 00:47:13,210 --> 00:47:15,250 I think she did a good job on the mackerel. 846 00:47:15,250 --> 00:47:16,810 It tastes nice and fresh. 847 00:47:16,810 --> 00:47:19,570 It's good for light starter, I think. 848 00:47:19,570 --> 00:47:23,730 To me, like, it's absolutely banging. Salad is very refreshing. 849 00:47:23,730 --> 00:47:26,890 The aloo chop does have a lovely level of spice to it. 850 00:47:26,890 --> 00:47:29,330 It just needs a little bit longer in the deep fryer 851 00:47:29,330 --> 00:47:31,210 to really have a nice textural contrast 852 00:47:31,210 --> 00:47:32,650 against the rest of the dish. 853 00:47:32,650 --> 00:47:35,330 The mustard mayo brings a lovely freshness and creaminess 854 00:47:35,330 --> 00:47:38,570 that really pairs well with the mackerel and that lovely potato. 855 00:47:40,970 --> 00:47:42,290 This is fantastic. 856 00:47:42,290 --> 00:47:44,410 I like the fact that there's little bits of mackerel 857 00:47:44,410 --> 00:47:47,330 which are nice and oily, lots and lots of herbs. It's great. 858 00:47:47,330 --> 00:47:49,570 I don't mind admitting I'm rather taken with that. 859 00:47:51,130 --> 00:47:53,930 15 minutes. The best fish curry you've ever done, right? 860 00:47:55,650 --> 00:47:58,010 Wow. Classic Bengali dish. 861 00:47:58,010 --> 00:47:59,290 I love fish curries. 862 00:47:59,290 --> 00:48:04,210 I expect it going to be very spicy and watery at the same time. 863 00:48:05,410 --> 00:48:08,530 Will be interesting to see if she's going to blow my head off 864 00:48:08,530 --> 00:48:11,010 or it can be a very mild curry. 865 00:48:12,930 --> 00:48:15,250 An aubergine bortha, I'm really intrigued by. 866 00:48:15,250 --> 00:48:17,170 It's something I've never tried before, 867 00:48:17,170 --> 00:48:19,650 so it'll be really interesting to see how she executes that. 868 00:48:20,850 --> 00:48:22,850 Fish looks beautifully cooked. 869 00:48:22,850 --> 00:48:24,330 See? You're done now. 870 00:48:24,330 --> 00:48:25,730 Breathe and smile. Off you go. 871 00:48:25,730 --> 00:48:27,970 Go, go, go. Very good. 872 00:48:30,530 --> 00:48:36,090 Hi, I've made you a basmati rice with a fish curry. 873 00:48:36,090 --> 00:48:40,450 It's haddock with Bengali vegetables called mukhi 874 00:48:40,450 --> 00:48:42,650 and an aubergine bortha, 875 00:48:42,650 --> 00:48:46,130 spiced with some chilli, and tomato. 876 00:48:46,130 --> 00:48:47,890 You can breathe now. You can breathe now! 877 00:48:47,890 --> 00:48:48,890 Thank you! 878 00:48:51,530 --> 00:48:52,810 That was so tough. 879 00:48:52,810 --> 00:48:56,090 You don't realise how hard it is. 880 00:48:56,090 --> 00:48:57,610 I know I can cook, 881 00:48:57,610 --> 00:49:00,970 but cooking under these conditions, it's crazy. 882 00:49:05,170 --> 00:49:07,370 I think she has executed it so well. 883 00:49:07,370 --> 00:49:10,250 Fish is good. Perfectly just flaking away. 884 00:49:10,250 --> 00:49:12,290 The mukhi is cooked really lovely. 885 00:49:12,290 --> 00:49:15,890 Really kind of absorbs all that lovely flavour from the sauce. 886 00:49:15,890 --> 00:49:17,810 The spiciness level is perfect, 887 00:49:17,810 --> 00:49:19,890 especially when you eat it with this bortha. 888 00:49:19,890 --> 00:49:21,330 It complements each other. 889 00:49:23,930 --> 00:49:25,690 The fish is cooked very, very nicely. 890 00:49:25,690 --> 00:49:28,170 The sauce has got a good amount of heat to it. 891 00:49:28,170 --> 00:49:30,130 The curry itself, I think, is fantastic. 892 00:49:30,130 --> 00:49:33,290 It's food she knows really well, and it's delicious. 893 00:49:36,330 --> 00:49:39,050 Brin, you have 15 minutes till your starter goes out, please. OK. 894 00:49:39,050 --> 00:49:41,690 Yeah, you all right? Yeah. 895 00:49:41,690 --> 00:49:44,090 I love the sound of Brin's starter. 896 00:49:44,090 --> 00:49:46,450 Whenever I cook mackerel, I always torch the skin, 897 00:49:46,450 --> 00:49:49,530 because it brings such a nice textural element to the dish. 898 00:49:53,170 --> 00:49:54,330 Pickling a mushroom, 899 00:49:54,330 --> 00:49:57,090 I think it brings a really beautiful acidity to it. 900 00:49:57,090 --> 00:49:59,130 So if he does it and it's not really overpowering, 901 00:49:59,130 --> 00:50:02,090 it should really balance out the sweetness of that veloute. 902 00:50:02,090 --> 00:50:05,210 Quick, quick, quick with these mushrooms, you've got 30 seconds. 903 00:50:09,850 --> 00:50:12,490 Good to go. Off you go. Go on, go, go, go, go. Well done, Brin. 904 00:50:15,850 --> 00:50:16,970 Hi! 905 00:50:19,850 --> 00:50:24,490 Today for you I've made fennel cured mackerel with a carrot veloute, 906 00:50:24,490 --> 00:50:27,290 pickled shimeji mushrooms and a parsley oil. 907 00:50:27,290 --> 00:50:28,450 Enjoy. 908 00:50:28,450 --> 00:50:30,330 Thank you. Thank you. Thank you. 909 00:50:37,770 --> 00:50:40,170 Skin is nicely crisp and torched, 910 00:50:40,170 --> 00:50:43,250 but he promised fennel cured mackerel, 911 00:50:43,250 --> 00:50:46,850 and I couldn't taste any fennel whatsoever in this. 912 00:50:46,850 --> 00:50:48,770 I like the carrot veloute. 913 00:50:48,770 --> 00:50:51,890 I think that's very delicious, well-made, sweet. 914 00:50:51,890 --> 00:50:53,690 I would just eat that by itself, actually. 915 00:50:53,690 --> 00:50:56,810 Not getting a lot of pickle from the shimeji mushrooms. 916 00:50:56,810 --> 00:50:59,690 I am just crying out for something that has a bit of bite to it. 917 00:51:02,090 --> 00:51:04,050 I think the veloute is lovely and smooth. 918 00:51:04,050 --> 00:51:05,730 I really like those pickled mushrooms. 919 00:51:05,730 --> 00:51:07,370 The parsley oil is very, very good. 920 00:51:07,370 --> 00:51:10,290 That fish has not had enough time in the cure. 921 00:51:10,290 --> 00:51:11,730 He understands technique. 922 00:51:11,730 --> 00:51:13,690 He's just given himself too much to do. 923 00:51:15,770 --> 00:51:17,570 You've got 15 minutes. OK. 924 00:51:25,850 --> 00:51:28,130 I think Brin's main course sounds delicious. 925 00:51:28,130 --> 00:51:31,130 However, there's a lot of big flavours in here. 926 00:51:31,130 --> 00:51:34,850 Sambal, curried pomme puree, Sri Lankan aubergine relish. 927 00:51:36,130 --> 00:51:39,410 It should work really well together, if he can balance it. 928 00:51:39,410 --> 00:51:43,930 Wow. The amount of work though, Brin. It's too much work. 929 00:51:46,210 --> 00:51:47,890 OMAR: When you put a crust on a lamb, 930 00:51:47,890 --> 00:51:49,250 you really need to take the time 931 00:51:49,250 --> 00:51:52,010 to make sure that it's got a beautiful crispness to it. 932 00:51:52,010 --> 00:51:54,530 I don't think I'll be able to get that more rendered than it is, 933 00:51:54,530 --> 00:51:56,010 to be honest with you. 934 00:51:58,810 --> 00:52:00,810 Next. Lamb. Go. 935 00:52:02,290 --> 00:52:05,050 Do we need two sauces for this dish? 936 00:52:10,250 --> 00:52:13,170 I've served for you a sambal crusted rack of lamb 937 00:52:13,170 --> 00:52:15,210 with a curried pomme puree, 938 00:52:15,210 --> 00:52:19,530 a Sri Lankan aubergine relish, a mint and coriander sauce 939 00:52:19,530 --> 00:52:23,370 and a red wine, lamb and tamarind reduction. 940 00:52:23,370 --> 00:52:25,250 Thank you. Thank you very much. Thank you. 941 00:52:29,090 --> 00:52:30,330 If I had a bit more time, 942 00:52:30,330 --> 00:52:32,450 I could have got everything exactly how I wanted it, 943 00:52:32,450 --> 00:52:35,570 but I probably should have just pared it back a little bit. 944 00:52:37,890 --> 00:52:40,610 There's some really, really nice cooking on here, 945 00:52:40,610 --> 00:52:44,330 and then there's just some elements he's really had to rush through. 946 00:52:44,330 --> 00:52:46,570 The star, for me, is actually that aubergine. 947 00:52:46,570 --> 00:52:48,250 I love how acidic it is - 948 00:52:48,250 --> 00:52:50,850 but that sambal crusted lamb, 949 00:52:50,850 --> 00:52:53,490 I'm missing out on a lot of that sambal flavour. 950 00:52:53,490 --> 00:52:56,690 I was concerned about having two sauces on one dish, 951 00:52:56,690 --> 00:52:58,770 but I think they worked well, 952 00:52:58,770 --> 00:53:01,130 because both provide different flavouring. 953 00:53:01,130 --> 00:53:02,730 My lamb is cooked well, 954 00:53:02,730 --> 00:53:04,610 and I liked a pomme puree - 955 00:53:04,610 --> 00:53:06,690 but I can't taste the curry. 956 00:53:06,690 --> 00:53:08,170 I think he's run out of time. 957 00:53:08,170 --> 00:53:09,810 He gave himself too much to do. 958 00:53:12,370 --> 00:53:15,290 The flavours on that plate are delicious. 959 00:53:15,290 --> 00:53:17,090 Absolutely delicious. 960 00:53:21,890 --> 00:53:23,450 So, guys, we've got to pick one person 961 00:53:23,450 --> 00:53:24,930 to go through to the quarterfinal. 962 00:53:24,930 --> 00:53:28,170 I think there's one person that's absolutely chimed for me, 963 00:53:28,170 --> 00:53:30,290 and I think we all agree, don't we? 964 00:53:30,290 --> 00:53:31,450 Absolutely. 965 00:53:32,490 --> 00:53:34,490 JOHN: What a fabulous cook off. 966 00:53:34,490 --> 00:53:37,130 It's a tough round, but they are all being ambitious. 967 00:53:37,130 --> 00:53:39,490 They all wanted to impress. 968 00:53:39,490 --> 00:53:42,330 We've got the feedback from our guests in the dining room. 969 00:53:42,330 --> 00:53:44,490 They've got a cook of the day - and we agree. 970 00:53:44,490 --> 00:53:47,090 Hope really impressed with her two courses. 971 00:53:47,090 --> 00:53:51,730 Really good mix of ingredients, almost effortless cooking. 972 00:53:51,730 --> 00:53:54,450 Hope's got herself a quarterfinal place. 973 00:53:54,450 --> 00:53:56,890 You really liked Fateha, didn't you? 974 00:53:56,890 --> 00:54:00,210 I liked the style that she brought to the first dish of the mackerel, 975 00:54:00,210 --> 00:54:03,130 but it was just the heartiness and the flavour - 976 00:54:03,130 --> 00:54:05,770 that mukhi was just absolutely delicious. 977 00:54:05,770 --> 00:54:07,330 Two very, very good courses. 978 00:54:07,330 --> 00:54:10,850 Fateha, in my opinion, deserves a quarterfinal place. 979 00:54:10,850 --> 00:54:12,010 We agreed? Yeah. 980 00:54:12,010 --> 00:54:13,970 Hope and Fateha are through. 981 00:54:13,970 --> 00:54:18,810 We've only got one more quarterfinal place, between Matt and Brin. 982 00:54:18,810 --> 00:54:20,890 Brin's mackerel dish looked great. 983 00:54:20,890 --> 00:54:23,650 We thought it needed longer in that cure - 984 00:54:23,650 --> 00:54:26,850 but underneath it all, a fair amount of technique. 985 00:54:26,850 --> 00:54:29,090 When you think about Brin's lamb dish, 986 00:54:29,090 --> 00:54:31,930 everything on that dish was skilful. 987 00:54:31,930 --> 00:54:36,050 It was a lovely use of Sri Lankan flavours in a European style dish. 988 00:54:36,050 --> 00:54:39,810 Matt's two courses were very much set in the classics. 989 00:54:39,810 --> 00:54:43,010 I quite liked that smoked salmon parcel. 990 00:54:43,010 --> 00:54:45,290 The issue was, of course, the cookery of his lamb. 991 00:54:45,290 --> 00:54:46,770 The lamb was not cooked. 992 00:54:46,770 --> 00:54:47,850 It was raw. 993 00:54:49,970 --> 00:54:52,530 Words can't describe how much I want a quarterfinal place. 994 00:54:52,530 --> 00:54:53,930 As this competition moves on, 995 00:54:53,930 --> 00:54:56,290 the more hunger you get is phenomenal. 996 00:54:57,650 --> 00:55:01,250 BRIN: I feel like I've got the ability to go further. 997 00:55:01,250 --> 00:55:04,250 I just don't think I've done myself justice with this round. 998 00:55:14,570 --> 00:55:17,970 We truly understand how tough that challenge is - 999 00:55:17,970 --> 00:55:20,890 but you've done yourselves proud. 1000 00:55:20,890 --> 00:55:22,810 We have made a decision. 1001 00:55:24,130 --> 00:55:26,650 Sadly, one of you will be leaving the competition. 1002 00:55:29,450 --> 00:55:33,050 Our first quarterfinalist is... 1003 00:55:33,050 --> 00:55:34,290 ..Hope. 1004 00:55:35,610 --> 00:55:37,610 Very, very well done. 1005 00:55:41,730 --> 00:55:46,130 Our second MasterChef quarterfinalist is... 1006 00:55:46,130 --> 00:55:47,690 ..Fateha. 1007 00:55:51,730 --> 00:55:53,970 You're a good cook. Well done. 1008 00:55:57,650 --> 00:56:01,290 Our third quarterfinalist is... 1009 00:56:11,090 --> 00:56:12,330 ..Brin. 1010 00:56:13,530 --> 00:56:15,610 Matt, it was a very tight call, my friend. 1011 00:56:15,610 --> 00:56:17,050 A very, very tight call. 1012 00:56:17,050 --> 00:56:18,970 Sorry to see you go. Thank you very much indeed. 1013 00:56:18,970 --> 00:56:21,130 Thank you for the opportunity. Thanks so much, Matt. 1014 00:56:21,130 --> 00:56:22,210 Take care. Thank you. 1015 00:56:23,290 --> 00:56:25,610 I'm happy with what I've done. I've tried my hardest. 1016 00:56:25,610 --> 00:56:29,330 The pressure is incredible in the MasterChef kitchen. 1017 00:56:29,330 --> 00:56:31,890 Obviously, you'd like to carry on in the competition, 1018 00:56:31,890 --> 00:56:34,650 but, yeah, I can't wait to see my family and just relax for a bit, 1019 00:56:34,650 --> 00:56:35,970 have a couple of cold ones. 1020 00:56:39,450 --> 00:56:42,650 You three are MasterChef quarterfinalists. Well done. 1021 00:56:43,810 --> 00:56:46,370 MasterChef quarterfinalists! Pretty big. 1022 00:56:46,370 --> 00:56:48,130 Possibly a little bit of celebrating, 1023 00:56:48,130 --> 00:56:50,850 but I think I'm going to have to get back in that kitchen ASAP. 1024 00:56:52,410 --> 00:56:54,810 FATEHA: I'm so, like, in shock. 1025 00:56:54,810 --> 00:56:57,410 Never dreamt that I'd get this far - 1026 00:56:57,410 --> 00:56:59,450 and I'm proud of myself. 1027 00:56:59,450 --> 00:57:01,610 I'm a quart... I'm a quarterfinalist. 1028 00:57:03,250 --> 00:57:06,170 I want more, I want to go all the way to the end. 1029 00:57:06,170 --> 00:57:08,290 I want to be a semifinalist. 1030 00:57:08,290 --> 00:57:09,650 I want to be a finalist. 1031 00:57:09,650 --> 00:57:11,490 I want to lift that trophy. 1032 00:57:16,930 --> 00:57:20,370 Next time, six more home cooks compete 1033 00:57:20,370 --> 00:57:24,050 for the right to wear a MasterChef apron... 1034 00:57:24,050 --> 00:57:25,930 Fingers crossed. 1035 00:57:25,930 --> 00:57:28,290 Oh! It's fine. Aah! 1036 00:57:29,410 --> 00:57:30,770 Boom! 1037 00:57:30,770 --> 00:57:32,610 Absolutely ace. 1038 00:57:32,610 --> 00:57:36,370 ..before battling for a place in the quarterfinal. 1039 00:57:36,370 --> 00:57:37,690 That's like malt vinegar.