1 00:00:01,890 --> 00:00:04,730 It's the battle for the ultimate culinary prize. 2 00:00:04,770 --> 00:00:05,770 Ooh! 3 00:00:05,810 --> 00:00:08,890 58 of the country's best home cooks... 4 00:00:08,930 --> 00:00:10,570 I need to stop shaking. 5 00:00:10,610 --> 00:00:12,530 ..all with their heart set... 6 00:00:12,570 --> 00:00:13,810 Fingers crossed. 7 00:00:13,850 --> 00:00:15,450 Your sesame cracker's burning. 8 00:00:15,490 --> 00:00:16,650 Oh, no. 9 00:00:16,690 --> 00:00:19,570 ..on the coveted MasterChef trophy. 10 00:00:22,210 --> 00:00:23,610 That's a cracker of a dish. 11 00:00:23,650 --> 00:00:25,930 Absolutely ace. 12 00:00:25,970 --> 00:00:28,410 I'm so happy. I just want to dance. 13 00:00:28,450 --> 00:00:32,050 Each week, 12 extraordinary amateur talents... 14 00:00:32,090 --> 00:00:33,490 Come on, come on, come on. 15 00:00:33,530 --> 00:00:37,690 ..battle for a place in the quarterfinal. 16 00:00:38,810 --> 00:00:40,490 I think it's exceptionally good. 17 00:00:40,530 --> 00:00:41,890 I can't fault it. 18 00:00:41,930 --> 00:00:45,690 But only the best can earn their passport... 19 00:00:45,730 --> 00:00:47,970 I think we need to kick it up a little bit. 20 00:00:48,010 --> 00:00:51,850 ..to the ultimate culinary showdown. 21 00:00:51,890 --> 00:00:54,570 Upstairs, there is bow ties, there's ballgowns 22 00:00:54,610 --> 00:00:56,290 and there are Michelin stars. 23 00:01:00,210 --> 00:01:05,130 This is where the wave of ambition hits the rock of reality. 24 00:01:05,170 --> 00:01:07,130 Mr Wallace, welcome back. 25 00:01:07,170 --> 00:01:08,890 It's MasterChef time. 26 00:01:16,330 --> 00:01:20,490 {\an8}It's early morning and the first six home cooks in this year's 27 00:01:20,530 --> 00:01:23,850 {\an8}competition are arriving at the MasterChef kitchen. 28 00:01:25,370 --> 00:01:28,850 I haven't told my kids that I'm on MasterChef. 29 00:01:28,890 --> 00:01:33,850 {\an8}My youngest, she thinks I'm opening a cafe because I'm baking so much. 30 00:01:35,530 --> 00:01:37,250 {\an8}I'm really excited to get into the kitchen. 31 00:01:37,290 --> 00:01:40,210 I feel really ready and I just want to get started. 32 00:01:41,930 --> 00:01:43,690 Can't wait to meet John and Gregg. 33 00:01:43,730 --> 00:01:45,330 {\an8}Everyone's going to be cooking, 34 00:01:45,370 --> 00:01:47,410 {\an8}I'll be there like that, "It's John and Gregg!" 35 00:01:52,250 --> 00:01:56,170 Hello. Welcome to a brand-new MasterChef competition. 36 00:01:56,210 --> 00:01:59,290 You are our first six cooks. How about that? 37 00:01:59,330 --> 00:02:03,890 We don't know. We may already have this year's winner in front of us. 38 00:02:05,170 --> 00:02:08,690 Our first challenge is Basic to Brilliant. 39 00:02:08,730 --> 00:02:11,690 We want you to take an everyday ingredient, 40 00:02:11,730 --> 00:02:14,650 something that you would find in your weekly shop 41 00:02:14,690 --> 00:02:16,930 and turn it into something exceptional. 42 00:02:18,290 --> 00:02:19,970 To secure your place in the competition, 43 00:02:20,010 --> 00:02:22,170 you need to get yourself a MasterChef apron. 44 00:02:22,210 --> 00:02:25,890 At the end of this round, Gregg and I will choose our two favourite 45 00:02:25,930 --> 00:02:29,890 dishes, and the people who cook those will get themselves an apron 46 00:02:29,930 --> 00:02:31,690 and go straight through to the next round. 47 00:02:32,850 --> 00:02:36,730 The remaining four will have to cook again for the two remaining aprons. 48 00:02:36,770 --> 00:02:40,530 That does mean that two of you will be leaving us. 49 00:02:40,570 --> 00:02:42,690 One hour, 20 minutes. 50 00:02:42,730 --> 00:02:43,690 Let's cook. 51 00:02:45,730 --> 00:02:47,530 Gregg's a lot shorter than I thought he was. 52 00:02:49,770 --> 00:02:52,090 I think I have skills. I don't know. 53 00:02:52,130 --> 00:02:54,290 I wouldn't be here otherwise. 54 00:02:54,330 --> 00:02:56,810 I'm going to try and pretend I'm at home. 55 00:02:58,890 --> 00:03:03,130 IT teacher Fateha loves cooking authentic Bengali dishes 56 00:03:03,170 --> 00:03:07,890 for her family and has aspirations of creating her own recipe book. 57 00:03:09,650 --> 00:03:13,250 {\an8}I would like to show traditional Bengali food, and sometimes I feel 58 00:03:13,290 --> 00:03:15,890 {\an8}as if it is a bit underrated. 59 00:03:15,930 --> 00:03:20,410 I want my children to understand my heritage and my childhood. 60 00:03:24,410 --> 00:03:27,010 Where in the Midlands are you from? You've got a Midlands accent. 61 00:03:27,050 --> 00:03:28,730 AFFECTED BRUMMIE ACCENT:Birmingham. 62 00:03:28,770 --> 00:03:30,290 NORMAL VOICE:Born and bred, Birmingham. 63 00:03:30,330 --> 00:03:33,290 I'm an IT teacher. I'm doing cooking. 64 00:03:33,330 --> 00:03:36,210 Tell me your ingredient you're working with, please. 65 00:03:36,250 --> 00:03:37,970 I'm cooking with lamb. 66 00:03:38,010 --> 00:03:40,330 It's something that I use a lot at home. 67 00:03:40,370 --> 00:03:42,650 I'm doing a lamb curry with shatkora. 68 00:03:42,690 --> 00:03:45,490 This is a Bengali fruit. It's like a big lemon. 69 00:03:45,530 --> 00:03:48,930 It gives a different smell to a lamb curry. 70 00:03:48,970 --> 00:03:50,770 What are you serving this lamb curry with? 71 00:03:50,810 --> 00:03:55,090 Three lentil daal, pilau rice, some rice flour rotis 72 00:03:55,130 --> 00:03:56,530 and a tomato salad. 73 00:03:56,570 --> 00:03:58,170 You've got under two hours. 74 00:03:58,210 --> 00:03:59,810 I know. I'd better crack on. 75 00:04:02,410 --> 00:04:04,450 The problem with putting lamb in a pressure cooker, 76 00:04:04,490 --> 00:04:09,410 sometimes it can dry out, and that lamb has to be lovely, fall apart, 77 00:04:09,450 --> 00:04:12,050 moist in your mouth with a wonderful sauce to go with it. 78 00:04:12,090 --> 00:04:14,730 I hope she doesn't forget that whilst doing the lentils, 79 00:04:14,770 --> 00:04:17,290 the bread, the rice and the salad. 80 00:04:17,330 --> 00:04:19,810 Fateha's given herself a huge task here. 81 00:04:25,490 --> 00:04:28,970 28-year-old Brin has hopes of swapping his career 82 00:04:29,010 --> 00:04:33,050 as a veterinary surgeon for one which incorporates his true 83 00:04:33,090 --> 00:04:34,290 passion for food. 84 00:04:36,810 --> 00:04:38,370 Who taught you to cook, Brin? 85 00:04:38,410 --> 00:04:41,770 Probably my parents. Being treated to all this amazing Sri Lankan food 86 00:04:41,810 --> 00:04:45,650 growing up, that made me realise that I'm probably not going to spend 87 00:04:45,690 --> 00:04:47,210 the rest of my life eating bland food. 88 00:04:47,250 --> 00:04:49,170 So my basic ingredient is onions. 89 00:04:49,210 --> 00:04:50,690 In a Sri Lankan household, 90 00:04:50,730 --> 00:04:52,810 as soon as you smell the onions on the hob, 91 00:04:52,850 --> 00:04:54,730 you know dinner's going to be on its way. 92 00:04:54,770 --> 00:04:56,130 So we've got miso onions, 93 00:04:56,170 --> 00:04:58,730 which is going to be the star of the show. 94 00:04:58,770 --> 00:05:02,050 They're going to be on a spring onion puree, 95 00:05:02,090 --> 00:05:07,170 with some crispy shallot granola and some pickled shallots. 96 00:05:07,210 --> 00:05:09,530 And you've got sesame crusted pork tenderloin. 97 00:05:12,010 --> 00:05:14,290 He's taking onions four different ways, 98 00:05:14,330 --> 00:05:16,090 which I think is really clever. 99 00:05:16,130 --> 00:05:19,970 The big thing, I think, for Brin right now is salty. 100 00:05:20,010 --> 00:05:23,810 Soy in his granola, miso being reduced down with onions, 101 00:05:23,850 --> 00:05:27,730 then a miso sauce going on the side of his pork as well. 102 00:05:27,770 --> 00:05:30,490 I just hope all these things work together. 103 00:05:30,530 --> 00:05:32,770 I feel a bit nervous about cooking for John and Gregg. 104 00:05:32,810 --> 00:05:37,130 {\an8}Hopefully, Gregg's got a few decent sounds to reply to my food, 105 00:05:37,170 --> 00:05:39,170 maybe a little "phwoar". 106 00:05:41,010 --> 00:05:42,650 30 minutes gone. 107 00:05:44,490 --> 00:05:47,370 Children's mental health manager Muir grew up 108 00:05:47,410 --> 00:05:49,730 on the north-east coast of Scotland. 109 00:05:49,770 --> 00:05:53,770 She developed her love for cookery after graduating from university 110 00:05:53,810 --> 00:05:56,850 and travelling across Asia and New Zealand. 111 00:05:59,450 --> 00:06:01,570 What did you take from your travels food-wise? 112 00:06:01,610 --> 00:06:04,490 Well, there's just so many different things you can cook. 113 00:06:04,530 --> 00:06:07,690 You know, everywhere we went, there was another different take 114 00:06:07,730 --> 00:06:09,970 on rice or another different take on onions, 115 00:06:10,010 --> 00:06:12,130 another different take on whatever it is. 116 00:06:12,170 --> 00:06:15,170 And it's amazing what you can do with simple ingredients. 117 00:06:15,210 --> 00:06:17,530 So I've chosen couscous, not very Scottish, 118 00:06:17,570 --> 00:06:20,090 but there's just so many different things you can do with it. 119 00:06:20,130 --> 00:06:25,250 So I've got pan-fried lamb steaks, couscous with bits and pieces in it. 120 00:06:25,290 --> 00:06:28,810 I've got some lemony yoghurt, baba ghanoush, 121 00:06:28,850 --> 00:06:32,330 green olive, pomegranate and walnut salsa 122 00:06:32,370 --> 00:06:35,010 and some lavash bread, hopefully. 123 00:06:38,130 --> 00:06:40,050 We've got things from the Mediterranean, we've got 124 00:06:40,090 --> 00:06:41,490 things from the Middle East. 125 00:06:41,530 --> 00:06:43,850 With all those things from all around the world 126 00:06:43,890 --> 00:06:45,290 coming together on one plate, 127 00:06:45,330 --> 00:06:49,010 I just hope that couscous doesn't get lost in the dish. 128 00:06:49,050 --> 00:06:52,210 {\an8}I think I'm a bit overambitious sometimes in the kitchen. 129 00:06:52,250 --> 00:06:55,570 I start off with a plan. It grows and grows. 130 00:06:55,610 --> 00:06:58,770 And then it's often 11pm before we have a meal. 131 00:07:01,930 --> 00:07:05,810 Digital project director Hope is an avid baker who, 132 00:07:05,850 --> 00:07:07,130 along with her husband, 133 00:07:07,170 --> 00:07:10,250 have aspirations of running their own supper club. 134 00:07:11,930 --> 00:07:15,170 So my basic ingredient is chocolate. I have such a sweet tooth. 135 00:07:15,210 --> 00:07:19,090 {\an8}I would eat dessert for breakfast and dessert for lunch. 136 00:07:19,130 --> 00:07:21,010 So we always have chocolate in the house. 137 00:07:22,610 --> 00:07:24,610 Does your husband cook? Yes, yeah. 138 00:07:24,650 --> 00:07:27,170 He did try and get on MasterChef before. 139 00:07:27,210 --> 00:07:30,770 You didn't apply at the same time? No, he applied six years ago. 140 00:07:30,810 --> 00:07:33,530 But YOU got on. But I got on. Brilliant. 141 00:07:33,570 --> 00:07:36,130 One of my husband's favourite desserts 142 00:07:36,170 --> 00:07:38,170 is a Black Forest gateau cake. 143 00:07:38,210 --> 00:07:41,650 So I'm doing a Black Forest gateau chocolate brownie. 144 00:07:41,690 --> 00:07:43,610 Are you making lots of this? 145 00:07:43,650 --> 00:07:46,210 There'll be plenty to go around, Gregg. Don't you worry about it. 146 00:07:48,930 --> 00:07:50,890 Black Forest gateau, as we know, 147 00:07:50,930 --> 00:07:54,210 a classic - cherries, cream, chocolate cake. 148 00:07:55,330 --> 00:07:57,490 There's no cherries or cream. It's not really a cake. 149 00:07:57,530 --> 00:07:59,530 It's actually a brownie. 150 00:07:59,570 --> 00:08:03,050 Brownie needs to be crispy on the outside, stodgy on the inside. 151 00:08:04,690 --> 00:08:08,330 Then we're getting a hazelnut chocolate mousse. 152 00:08:08,370 --> 00:08:11,330 Hope's making a gel with the blackberries. 153 00:08:11,370 --> 00:08:13,770 And then we're getting extra texture 154 00:08:13,810 --> 00:08:16,810 by a piece of sourdough crisp across the top. 155 00:08:16,850 --> 00:08:18,810 Huge amount of skill on show here. 156 00:08:21,010 --> 00:08:25,530 Cirilo works for a hotel in central London and wants to fly the flag 157 00:08:25,570 --> 00:08:30,090 for his native Panama and showcase his passion for Latino cuisine. 158 00:08:31,490 --> 00:08:35,010 {\an8}Mood-popping flavours, a little bit of energy 159 00:08:35,050 --> 00:08:37,250 and, of course, a good quantity. 160 00:08:39,330 --> 00:08:41,410 Cirilo, paint a picture for me, can you, 161 00:08:41,450 --> 00:08:43,210 the flavours and the food of Panama? 162 00:08:43,250 --> 00:08:44,810 When we built the Panama Canal, 163 00:08:44,850 --> 00:08:47,170 we had people from everywhere in the world. 164 00:08:47,210 --> 00:08:49,810 So the marriage of all these cultures together gave us, like, 165 00:08:49,850 --> 00:08:51,610 a special flavour that comes from there. 166 00:08:51,650 --> 00:08:53,370 I love it like crazy. 167 00:08:53,410 --> 00:08:55,650 You only imagine. Mate, I'm loving this. 168 00:08:55,690 --> 00:08:57,850 So what is your humble ingredient? 169 00:08:57,890 --> 00:08:59,170 Kidney beans. 170 00:08:59,210 --> 00:09:04,090 I chop a lot of onions, garlic, pepper, and a little bit of passata 171 00:09:04,130 --> 00:09:06,010 to create a little bit of a soup going. 172 00:09:06,050 --> 00:09:08,090 We're going to have a little bit of white rice. 173 00:09:08,130 --> 00:09:10,090 Also, we're doing a little bit of steak. 174 00:09:10,130 --> 00:09:14,050 And what I'm doing is I'm creating my own version of a plate 175 00:09:14,090 --> 00:09:16,570 that we call in Panama APC, 176 00:09:16,610 --> 00:09:19,050 arroz, porotos y carne. 177 00:09:19,090 --> 00:09:22,410 That means rice, beans and meat. 178 00:09:22,450 --> 00:09:23,970 Really humble ingredients 179 00:09:24,010 --> 00:09:26,570 but really good flavours coming out of it. 180 00:09:29,250 --> 00:09:31,570 We have 15 minutes left. 181 00:09:31,610 --> 00:09:32,930 No! 182 00:09:34,210 --> 00:09:36,410 Right now, it seems to me Cirilo might be in trouble. 183 00:09:36,450 --> 00:09:38,330 He's just burnt the sauce for his beans. 184 00:09:39,450 --> 00:09:41,690 Now, the sauce for the beans, I'd think, would be quite 185 00:09:41,730 --> 00:09:43,490 important if you want to showcase your beans. 186 00:09:48,410 --> 00:09:50,970 Blackpool-born Matt is a butcher by trade 187 00:09:51,010 --> 00:09:55,730 and has worked in his father-in-law's shop since he was 16 years old. 188 00:09:57,770 --> 00:10:00,370 Matt's everyday ingredient is pasta. 189 00:10:00,410 --> 00:10:04,330 Making good pasta actually is a skill in itself, 190 00:10:04,370 --> 00:10:07,810 and he's going to serve it with a sauce of cream, prawns, 191 00:10:07,850 --> 00:10:10,410 salmon and Parmesan cheese. 192 00:10:10,450 --> 00:10:14,890 Fish, cheese and cream and pasta together? 193 00:10:14,930 --> 00:10:16,530 That is a gamble. 194 00:10:20,010 --> 00:10:22,730 You're a butcher. Yeah. You're cooking fish. 195 00:10:22,770 --> 00:10:24,370 I wanted to do something a bit different 196 00:10:24,410 --> 00:10:27,050 to show everybody that butchers aren't just cavemen 197 00:10:27,090 --> 00:10:29,410 and we love to eat lovely, fresh fish, 198 00:10:29,450 --> 00:10:32,010 not just steaks every night. 199 00:10:34,450 --> 00:10:37,330 {\an8}I'm definitely after an apron today. My wife said, 200 00:10:37,370 --> 00:10:39,210 {\an8}if I don't get the apron, don't come home, 201 00:10:39,250 --> 00:10:41,770 so my house depends on this. 202 00:10:46,370 --> 00:10:48,490 We have just two minutes to go. 203 00:10:48,530 --> 00:10:51,130 That is finishing touches, please. 204 00:10:58,570 --> 00:10:59,890 It looks all right. 205 00:11:00,930 --> 00:11:03,570 "Don't be frownie, have a brownie." 206 00:11:12,650 --> 00:11:14,650 It's just a little bit... 207 00:11:19,090 --> 00:11:20,370 That's it! Time's up. 208 00:11:20,410 --> 00:11:22,290 Everybody stop. 209 00:11:22,330 --> 00:11:23,770 Well done, everybody. 210 00:11:25,490 --> 00:11:27,290 First one done. First done. 211 00:11:30,490 --> 00:11:35,050 IT teacher Fateha's Basic to Brilliant ingredient was lamb. 212 00:11:35,090 --> 00:11:38,690 She's made a Bengali curry, flavoured with shatkora, 213 00:11:38,730 --> 00:11:43,970 served with a three-lentil daal, a tomato and red onion salad, 214 00:11:44,010 --> 00:11:47,010 pilau rice and a rice flour roti. 215 00:11:47,050 --> 00:11:49,850 I'm impressed by the amount of work. Thank you. 216 00:11:53,170 --> 00:11:56,250 Your lamb is really tender, so well done. 217 00:11:56,290 --> 00:11:58,850 But you've allowed the rice, the lentils 218 00:11:58,890 --> 00:12:01,410 and your curry to catch on the bottom 219 00:12:01,450 --> 00:12:05,490 and it's unfortunately masking all your other wonderful flavours. 220 00:12:06,690 --> 00:12:07,890 The spicing of the lamb's great. 221 00:12:07,930 --> 00:12:09,650 The lamb is still quite moist, which is good. 222 00:12:09,690 --> 00:12:11,690 Like the shatkora. That's nice and sharp. 223 00:12:11,730 --> 00:12:13,410 Your breads, I think, are fantastic. 224 00:12:15,010 --> 00:12:17,210 But I think you've given yourself too much work to do. 225 00:12:19,650 --> 00:12:22,610 I don't normally burn, like, my curries. 226 00:12:22,650 --> 00:12:25,730 Burnt. Burnt. 227 00:12:25,770 --> 00:12:27,890 I just wanted to give it my best shot 228 00:12:27,930 --> 00:12:29,850 and things just went wrong for me. 229 00:12:31,330 --> 00:12:35,810 Veterinary surgeon Brin has taken his basic ingredient, onion, 230 00:12:35,850 --> 00:12:38,050 and served it four ways - 231 00:12:38,090 --> 00:12:44,090 white onions baked in miso, spring onion puree, crispy shallot granola 232 00:12:44,130 --> 00:12:48,610 and pickled shallots, with a sesame crust pork tenderloin 233 00:12:48,650 --> 00:12:51,850 and a miso, onion and white wine sauce. 234 00:12:58,570 --> 00:13:00,490 Your use of onions, I think, is inspired. 235 00:13:00,530 --> 00:13:03,290 Spring onion puree, that lovely, vibrant green on the plate. 236 00:13:03,330 --> 00:13:05,730 Big white onions braised in miso, 237 00:13:05,770 --> 00:13:08,010 all the lovely sweetness coming out of them. 238 00:13:08,050 --> 00:13:10,610 Salty sharpness coming from the granola. 239 00:13:10,650 --> 00:13:13,290 Pork cooked beautifully. Love the crust around the outside. 240 00:13:13,330 --> 00:13:14,810 It's good, it's vibrant. 241 00:13:14,850 --> 00:13:16,010 It's interesting. 242 00:13:16,050 --> 00:13:17,610 Be careful with the seasoning. OK. 243 00:13:17,650 --> 00:13:20,250 But I like it, Brin. Thank you very much. 244 00:13:20,290 --> 00:13:22,730 Brin, do you know what this is? Mm-hm? 245 00:13:22,770 --> 00:13:25,490 That's an impressed face, that is, Brin. 246 00:13:25,530 --> 00:13:28,490 That shows someone with a fair bit of knowledge and a good touch. 247 00:13:28,530 --> 00:13:31,490 But not only that, there's a lot of creativity there. 248 00:13:34,330 --> 00:13:36,690 Pretty chuffed to have got an impressed face from Gregg. 249 00:13:36,730 --> 00:13:40,490 Wasn't expecting that, to be honest, ever, let alone this early on. 250 00:13:40,530 --> 00:13:44,530 Mental health manager Muir baked her couscous 251 00:13:44,570 --> 00:13:47,970 with sun-dried tomatoes, almonds and parsley 252 00:13:48,010 --> 00:13:52,690 and is serving it with a walnut, olive and pomegranate salad, 253 00:13:52,730 --> 00:13:57,050 lamb steaks, baba ghanoush, baby courgettes, 254 00:13:57,090 --> 00:14:00,130 a lemon yoghurt dip and lavash bread. 255 00:14:04,730 --> 00:14:08,410 You chose to feature couscous and you've done a fantastic job 256 00:14:08,450 --> 00:14:12,090 with that couscous. It has got a good texture, because you baked it, 257 00:14:12,130 --> 00:14:14,170 and it's a lovely combination. 258 00:14:14,210 --> 00:14:17,770 I get a different flavour each time I dip my fork in. 259 00:14:17,810 --> 00:14:19,730 Your lamb could be rested a bit more 260 00:14:19,770 --> 00:14:21,810 and a little bit more heat on the pan. 261 00:14:21,850 --> 00:14:24,650 Your bread could probably do with a couple more minutes of cooking 262 00:14:24,690 --> 00:14:27,130 cos it's just a little bit soft in the middle. Yes. 263 00:14:27,170 --> 00:14:29,690 There are a lot of ingredients on this plate. 264 00:14:32,010 --> 00:14:35,010 I was really happy with the feedback about the couscous because, 265 00:14:35,050 --> 00:14:37,450 you know, it's pretty plain, couscous, isn't it? 266 00:14:37,490 --> 00:14:38,490 Areas to work on. 267 00:14:38,530 --> 00:14:40,770 I'm good with that. 268 00:14:40,810 --> 00:14:43,970 Butcher Matt chose to showcase pasta. 269 00:14:44,010 --> 00:14:48,170 He's made tagliatelle, served with salmon and prawns 270 00:14:48,210 --> 00:14:53,970 in a cream, Parmesan and white wine sauce, topped with a Parmesan tuile. 271 00:14:58,690 --> 00:15:00,450 You've got really good flavours here. 272 00:15:00,490 --> 00:15:03,570 I think you probably got away with the cream fish combination, 273 00:15:03,610 --> 00:15:06,570 almost the flavour of the inside of a fish pie. 274 00:15:06,610 --> 00:15:09,690 Pasta, you did a really good job but, as you started to mix it, 275 00:15:09,730 --> 00:15:11,410 it started to fall apart in the pan, 276 00:15:11,450 --> 00:15:14,610 which just means it's probably a little bit over. 277 00:15:14,650 --> 00:15:18,170 Good pasta skills, but the fish is overcooked 278 00:15:18,210 --> 00:15:20,490 because you've already cooked it. 279 00:15:20,530 --> 00:15:23,250 Then you've got no choice but to put it into hot pasta, 280 00:15:23,290 --> 00:15:24,930 which will carry on cooking it. Yeah. 281 00:15:24,970 --> 00:15:26,690 So it's going slightly dry. 282 00:15:29,730 --> 00:15:31,050 I don't have any regrets as such. 283 00:15:31,090 --> 00:15:33,930 Maybe I'd cook the pasta a little bit less next time. 284 00:15:33,970 --> 00:15:37,010 But, overall, on the other side, I'm happy with the dish. 285 00:15:38,010 --> 00:15:39,490 Cirilo, what have you cooked for us? 286 00:15:39,530 --> 00:15:42,090 This is what we call in Panama APC, 287 00:15:42,130 --> 00:15:44,010 arroz, porotos y carne. 288 00:15:46,410 --> 00:15:51,050 Hotel worker Cirilo's APC consists of red kidney beans, 289 00:15:51,090 --> 00:15:54,970 cooked in passata, peppers, garlic and herbs, 290 00:15:55,010 --> 00:15:58,370 with griddled steak and white rice, 291 00:15:58,410 --> 00:16:02,050 and a cabbage, mustard and sour-cream coleslaw. 292 00:16:06,930 --> 00:16:10,290 Steak is cooked well, but your sauce started to burn. 293 00:16:10,330 --> 00:16:11,490 You made another one. 294 00:16:11,530 --> 00:16:14,330 There's a little bit of sweetness in there, little bit of smokiness 295 00:16:14,370 --> 00:16:15,810 in there, and I'm just getting it. 296 00:16:15,850 --> 00:16:18,770 But those beans are your favoured ingredient. 297 00:16:18,810 --> 00:16:21,730 It's there that we were going to get the flavours of Panama, 298 00:16:21,770 --> 00:16:23,570 but it's not quite delivering. 299 00:16:23,610 --> 00:16:26,570 Rice lovely and free-flowing, but the main flavour 300 00:16:26,610 --> 00:16:31,290 is actually coming from that slaw that's quite vibrant and sharp. OK. 301 00:16:31,330 --> 00:16:33,490 That's where the big banger is. 302 00:16:33,530 --> 00:16:36,450 Your beans are stepping up and they're shaking my hand, 303 00:16:36,490 --> 00:16:38,050 but I wanted to dance with them. 304 00:16:39,250 --> 00:16:41,490 Dancing is something that we love in Latin America, 305 00:16:41,530 --> 00:16:44,850 so I wouldn't mind, honestly. I'll join you if you want. 306 00:16:44,890 --> 00:16:47,530 I look forward to it. OK. No problem. 307 00:16:53,410 --> 00:16:55,730 Hope, we're ready, if you are, please. 308 00:16:57,650 --> 00:17:01,210 Digital project director Hope has taken chocolate 309 00:17:01,250 --> 00:17:04,130 and made a brownie, with blackberry gel, 310 00:17:04,170 --> 00:17:07,610 hazelnut chocolate mousse, pickled blackberries 311 00:17:07,650 --> 00:17:09,570 and sourdough crispbreads. 312 00:17:11,130 --> 00:17:12,410 Did you make these plates? 313 00:17:12,450 --> 00:17:14,330 I did make these plates, yes. 314 00:17:18,650 --> 00:17:20,210 I think your brownie's cooked really well. 315 00:17:20,250 --> 00:17:23,450 I like the crust on the outside and nice and gooey on the inside. 316 00:17:23,490 --> 00:17:26,010 The sharpness coming from the blackberry across the top, 317 00:17:26,050 --> 00:17:27,050 the gel is good. 318 00:17:27,090 --> 00:17:28,370 It's not too sweet. 319 00:17:28,410 --> 00:17:30,330 There are some great skills on show here. 320 00:17:30,370 --> 00:17:31,730 Thank you so much. 321 00:17:31,770 --> 00:17:35,570 The nuts through the cream give it almost a toastiness. 322 00:17:35,610 --> 00:17:39,250 I like that. Very much like your cracker. Thank you. 323 00:17:39,290 --> 00:17:41,210 It's kind of almost oaty, but sweet. 324 00:17:41,250 --> 00:17:43,730 I really, really like that, so well done. 325 00:17:43,770 --> 00:17:45,690 Are you OK? Oh, yes... 326 00:17:45,730 --> 00:17:47,490 Happy tears? Yeah. 327 00:17:50,130 --> 00:17:55,170 To be told that I am good at cooking, 328 00:17:55,210 --> 00:17:59,210 it's a very emotional moment to comprehend. 329 00:18:01,770 --> 00:18:04,730 We said that we would choose our two favourite dishes 330 00:18:04,770 --> 00:18:07,090 and those cooks would get themselves a MasterChef apron 331 00:18:07,130 --> 00:18:09,170 and go straight through to the next round. 332 00:18:10,370 --> 00:18:11,930 Our cook of the day... 333 00:18:16,650 --> 00:18:18,290 ..is Brin. Thank you. 334 00:18:19,410 --> 00:18:20,450 Brin, congratulations. 335 00:18:20,490 --> 00:18:22,010 Thank you. 336 00:18:22,050 --> 00:18:27,450 The second cook showed us real technical ability and knowledge. 337 00:18:27,490 --> 00:18:30,010 Hope, congratulations. 338 00:18:30,050 --> 00:18:31,650 Well done, you. 339 00:18:34,090 --> 00:18:37,530 Brin, Hope, come and collect your aprons, please. 340 00:18:37,570 --> 00:18:39,770 Well done. Congratulations! 341 00:18:39,810 --> 00:18:43,250 Thank you. Well done, you. Thank you so much. Well done, you. 342 00:18:49,290 --> 00:18:51,130 Congratulations! We did it. 343 00:18:51,170 --> 00:18:52,290 Oh, amazing. 344 00:18:52,330 --> 00:18:55,410 That's such a great feeling to get through on that first round 345 00:18:55,450 --> 00:18:57,330 and get this apron finally on. 346 00:19:00,090 --> 00:19:05,290 This is the start, and I can't wait for what's to come. 347 00:19:08,570 --> 00:19:12,250 There are still two aprons up for grabs. 348 00:19:12,290 --> 00:19:16,250 We want to see how well you think on your feet. 349 00:19:17,770 --> 00:19:20,770 In front of you all you have a cooked potato. 350 00:19:20,810 --> 00:19:25,570 That potato is going to be made into one of Gregg's favourite dishes, 351 00:19:25,610 --> 00:19:26,610 potato gnocchi. 352 00:19:28,250 --> 00:19:30,970 You have a basic recipe for the gnocchi. 353 00:19:31,010 --> 00:19:34,730 We've also got a selection of lovely ingredients over there 354 00:19:34,770 --> 00:19:38,210 to make your dish something truly special. 355 00:19:38,250 --> 00:19:41,010 We want from each of you potato gnocchi 356 00:19:41,050 --> 00:19:44,290 with accompaniments or a sauce of your choice. 357 00:19:44,330 --> 00:19:47,730 You've got 45 minutes to grab yourself an apron. 358 00:19:47,770 --> 00:19:49,650 Off you go. 359 00:19:54,610 --> 00:19:59,210 What we're looking for is a light, fluffy potato dumpling. 360 00:19:59,250 --> 00:20:02,250 What they've got to do is make a sauce to go with it 361 00:20:02,290 --> 00:20:05,090 and bring the two together to make it one. 362 00:20:06,210 --> 00:20:09,130 There's so many things. It's just what to go with. 363 00:20:10,570 --> 00:20:12,970 I never had gnocchi before, but I know what it is. 364 00:20:14,050 --> 00:20:17,570 Even though they have a recipe, things can still go wrong. 365 00:20:22,010 --> 00:20:25,290 I'm just going to treat it as a normal potato dish. 366 00:20:25,330 --> 00:20:28,610 Put some something that you'd have meat and potatoes. 367 00:20:28,650 --> 00:20:31,970 I'm going to make a kofta with gnocchi on the side and, 368 00:20:32,010 --> 00:20:33,410 yeah, hope for the best. 369 00:20:33,450 --> 00:20:35,450 Have you got any sauce going with that at all? 370 00:20:35,490 --> 00:20:39,450 I've not planned one, but now, now you're making me question it. 371 00:20:39,490 --> 00:20:41,450 There's a sauce going with it, Gregg. 372 00:20:43,010 --> 00:20:45,250 Koftas, like little mince sausages. 373 00:20:45,290 --> 00:20:47,370 He's not quite understanding what the gnocchi dish 374 00:20:47,410 --> 00:20:50,730 should be and hasn't considered a sauce at all. 375 00:20:56,810 --> 00:20:59,850 When I mentioned gnocchi, you smiled. 376 00:20:59,890 --> 00:21:02,970 In Scotland we have tattie scones. 377 00:21:03,010 --> 00:21:04,450 Same ingredients. A tattie scone 378 00:21:04,490 --> 00:21:08,050 is flat and fried and gnocchi's 379 00:21:08,090 --> 00:21:10,050 small dumplings and boiled. 380 00:21:10,090 --> 00:21:12,250 Tell me what you're going to serve with your gnocchi. 381 00:21:12,290 --> 00:21:16,650 I'm thinking sage definitely. Some sort of creamy sage kind of sauce. 382 00:21:16,690 --> 00:21:18,130 This smile on your face, 383 00:21:18,170 --> 00:21:20,890 is that a sign of being relaxed, or is that a front? 384 00:21:20,930 --> 00:21:23,770 That's just a normal sign. Happy, sad, it's always there. 385 00:21:26,570 --> 00:21:30,210 Right now, she doesn't know what's going to make up that sauce. 386 00:21:30,250 --> 00:21:35,770 She's saying cream, herbs, maybe some tomato, maybe some mushrooms. 387 00:21:35,810 --> 00:21:37,450 What we've got now is a maybe sauce. 388 00:21:37,490 --> 00:21:39,370 It may be good and it may not. 389 00:21:42,090 --> 00:21:44,410 30 minutes left, OK? 390 00:21:46,650 --> 00:21:48,850 I don't even know what I'm meant to do with these. 391 00:21:49,930 --> 00:21:51,570 You look like you're doing a great job. 392 00:21:51,610 --> 00:21:54,330 Is it meant to look like this? It is, yeah. That's brilliant. OK. 393 00:21:54,370 --> 00:21:57,450 Wonderful. And what do you think you're going to put it with? 394 00:21:57,490 --> 00:22:00,290 I'm doing like a Bengali tangy soup. 395 00:22:00,330 --> 00:22:02,850 There's tomatoes, garlic, chilli and lemon. 396 00:22:02,890 --> 00:22:06,850 So what you're doing is using the food of Bangladesh, 397 00:22:06,890 --> 00:22:09,810 but moulding it around... using the gnocchi. Yeah. 398 00:22:09,850 --> 00:22:12,610 Fantastic. What did you learn from that last round? 399 00:22:12,650 --> 00:22:13,810 Not to burn food. 400 00:22:15,210 --> 00:22:16,530 I'm really impressed with Fateha. 401 00:22:16,570 --> 00:22:19,010 She's never made it, but she's looked at the instructions, 402 00:22:19,050 --> 00:22:21,250 she knows what she's doing. 403 00:22:21,290 --> 00:22:24,450 "Cook the gnocchi in salted water till they float." 404 00:22:24,490 --> 00:22:29,490 She's now going to serve that with a Bangladesh-inspired tomato sauce. 405 00:22:30,730 --> 00:22:32,690 I'm looking forward to this. 406 00:22:38,690 --> 00:22:41,170 Cirillo, first time making potato gnocchi? 407 00:22:41,210 --> 00:22:45,650 First time. I'm doing like a red sauce with a little bit of 408 00:22:45,690 --> 00:22:49,650 ground pork, some fried bacon on top. Great. 409 00:22:49,690 --> 00:22:54,010 And then onion and some parsley and garlic. 410 00:22:54,050 --> 00:22:55,330 You haven't got a lot of time. 411 00:22:55,370 --> 00:22:56,970 May I suggest you get on with that gnocchi? 412 00:22:57,010 --> 00:22:59,050 OK. Thank you. OK. Good luck. 413 00:23:01,490 --> 00:23:03,690 Cirilo, I don't think he actually knows 414 00:23:03,730 --> 00:23:07,490 what the dish is going to end up as. He's just starting cooking. 415 00:23:07,530 --> 00:23:09,410 That's not the way to go. 416 00:23:09,450 --> 00:23:12,090 That last round, his sauce failed to impress. 417 00:23:12,130 --> 00:23:15,810 He's got to make a brilliant sauce in this round. 418 00:23:15,850 --> 00:23:17,330 You've got nine minutes. 419 00:23:17,370 --> 00:23:18,330 Nine minutes. 420 00:23:19,610 --> 00:23:22,690 Decided on a tomato sauce. I'm going to get some chillies in there 421 00:23:22,730 --> 00:23:25,010 and some garlic in there. Beautiful. 422 00:23:26,850 --> 00:23:28,850 Have you boiled those yet? 423 00:23:28,890 --> 00:23:30,730 No. Well, usually you boil gnocchi. 424 00:23:30,770 --> 00:23:33,730 I've never had them just pan-fried. Tattie scones, you just fry it. 425 00:23:33,770 --> 00:23:36,130 Just pan-fry them? Yeah. Well, there you go. 426 00:23:43,010 --> 00:23:44,890 You need to think about your plates, guys, 427 00:23:44,930 --> 00:23:47,250 you've got just three minutes left. Three minutes. 428 00:23:49,490 --> 00:23:51,330 I'm going to plate up. 429 00:23:51,370 --> 00:23:54,890 You've cooked them? I've cooked them, but I'm going to finish them off in the frying pan. 430 00:23:54,930 --> 00:23:58,170 They've been boiled. You're going to finish them off with butter? Yeah. 431 00:24:04,810 --> 00:24:06,970 Guys, you have just 30 seconds. 432 00:24:14,210 --> 00:24:16,170 Your time is up. 433 00:24:16,210 --> 00:24:17,170 Well done. 434 00:24:23,450 --> 00:24:27,810 Cirilo is serving his gnocchi with pork meatballs in a garlic 435 00:24:27,850 --> 00:24:32,490 and tomato sauce, with fried bacon lardons. 436 00:24:32,530 --> 00:24:35,010 The problem we've got here is we've only got three pieces. 437 00:24:35,050 --> 00:24:38,890 The whole thing is, it's about the celebration of the gnocchi. 438 00:24:41,210 --> 00:24:43,410 Cirilo, your gnocchi's made really, really nicely. 439 00:24:43,450 --> 00:24:46,090 Thank you. And that's why I'm so sad there's not more of them. 440 00:24:46,130 --> 00:24:49,130 The flavour of the sauce is good, but you need to make a plan right 441 00:24:49,170 --> 00:24:51,890 at the start, and you were sort of adding things to it and it 442 00:24:51,930 --> 00:24:53,810 just hasn't quite come together. OK. 443 00:24:53,850 --> 00:24:55,570 Thank you. 444 00:24:55,610 --> 00:24:58,290 I'm not sure that's cooked all the way through, I'm afraid. 445 00:24:58,330 --> 00:24:59,850 To cook that all the way through, 446 00:24:59,890 --> 00:25:02,770 they need to be at least half the size. OK. 447 00:25:03,930 --> 00:25:05,610 I'm a little bit sad. 448 00:25:05,650 --> 00:25:09,490 Adding extra on the meatball wasn't necessary and that's 449 00:25:09,530 --> 00:25:11,410 what really killed my dish. 450 00:25:13,970 --> 00:25:18,210 Muir pan-fried her gnocchi and is serving them with a cream, 451 00:25:18,250 --> 00:25:24,610 kale, garlic, sage and white wine sauce, topped with crispy sage. 452 00:25:30,570 --> 00:25:32,010 You didn't boil your gnocchi. 453 00:25:32,050 --> 00:25:34,810 You cooked them like a Scottish tattie scone. 454 00:25:34,850 --> 00:25:37,810 The outside is obviously burnt, which is a shame. 455 00:25:37,850 --> 00:25:41,250 Sage isn't a bad addition, but not that much. 456 00:25:41,290 --> 00:25:44,450 At heart, you know what works. 457 00:25:44,490 --> 00:25:47,010 You just don't know when to stop. 458 00:25:47,050 --> 00:25:49,410 That sounds pretty much like me in general. 459 00:25:49,450 --> 00:25:51,850 The story of your life, is it? Yeah. 460 00:25:51,890 --> 00:25:54,970 The sauce itself has been cooked down too much, and it's become 461 00:25:55,010 --> 00:25:56,210 the texture of cream cheese. 462 00:25:56,250 --> 00:25:59,450 I mean, that's a, that's a pretty hefty sauce. 463 00:26:01,690 --> 00:26:04,010 If I'd not got so giddy, I could have done it. 464 00:26:04,050 --> 00:26:06,850 You know, if I'd just stuck to the recipe and boiled it, 465 00:26:06,890 --> 00:26:09,970 it would have been fine, but I just got all carried away 466 00:26:10,010 --> 00:26:12,170 about tattie scones and that was that. 467 00:26:14,650 --> 00:26:18,850 Matt's gnocchi is served with a minced beef and chilli kofta 468 00:26:18,890 --> 00:26:21,850 and a chilli, garlic and tomato sauce. 469 00:26:25,810 --> 00:26:27,330 You can actually make a kofta. 470 00:26:27,370 --> 00:26:29,890 We didn't ask you for a kofta dish, but you can make one. 471 00:26:29,930 --> 00:26:31,970 Your gnocchi are pretty good. 472 00:26:32,010 --> 00:26:35,010 They're light and they're fluffy, and you've put them in a pan 473 00:26:35,050 --> 00:26:37,050 and you've got some colour on them. 474 00:26:37,090 --> 00:26:40,930 We've got a sweet tomato sauce with plenty of garlic in there, 475 00:26:40,970 --> 00:26:42,130 a fair amount of chilli. 476 00:26:42,170 --> 00:26:43,650 There's good flavours here. 477 00:26:43,690 --> 00:26:46,250 There's just not enough gnocchi on the plate for me. 478 00:26:48,730 --> 00:26:50,770 I thought dinky is the way, 479 00:26:50,810 --> 00:26:54,290 but apparently the boys wanted a big pile of food. 480 00:26:54,330 --> 00:26:56,770 I had loads left as well. I could have easily given more. 481 00:26:59,490 --> 00:27:04,010 Fateha is serving her gnocchi in a Bengali sauce flavoured 482 00:27:04,050 --> 00:27:08,170 with fennel, garlic, chilli, tomato and lemon. 483 00:27:13,930 --> 00:27:15,370 You had no idea what the gnocchi was, 484 00:27:15,410 --> 00:27:17,770 so you followed the instruction we gave you to the letter, 485 00:27:17,810 --> 00:27:20,610 and you ended up with very good, light, fluffy gnocchi. 486 00:27:20,650 --> 00:27:26,570 We have sweet, slightly sharp tomato sauce, flavoured quite heavily 487 00:27:26,610 --> 00:27:28,170 with garlic and a little bit of chilli. 488 00:27:28,210 --> 00:27:30,970 Well, that is what you would want with your gnocchi. 489 00:27:31,010 --> 00:27:32,050 Well done, you. 490 00:27:33,330 --> 00:27:36,490 Although you may call this a Bengali sauce, actually, it tastes 491 00:27:36,530 --> 00:27:39,570 like a spicy tomato Italian sauce. OK. 492 00:27:39,610 --> 00:27:41,250 For me, it's great. 493 00:27:43,850 --> 00:27:45,210 I didn't even know what it was. 494 00:27:45,250 --> 00:27:48,450 I didn't even know how to pronounce it. LAUGHS 495 00:27:48,490 --> 00:27:53,650 Nothing burnt in this round, so I'm happy with that. 496 00:27:53,690 --> 00:27:55,690 I think that's a really quite a tough round. 497 00:27:55,730 --> 00:27:57,890 All four of them had never cooked gnocchi before. 498 00:27:57,930 --> 00:28:01,850 We did get decent gnocchi, but we got very differing 499 00:28:01,890 --> 00:28:03,890 plates of food. 500 00:28:03,930 --> 00:28:06,090 Fateha, I thought the dish was great. 501 00:28:06,130 --> 00:28:09,890 Bowl of gnocchi, perfectly cooked. A little spicy tomato sauce. 502 00:28:09,930 --> 00:28:12,450 I think she really redeemed herself from what happened 503 00:28:12,490 --> 00:28:13,650 in that first round. 504 00:28:13,690 --> 00:28:15,610 Fateha goes through. Well done. 505 00:28:15,650 --> 00:28:18,410 Only one more apron and three to discuss. 506 00:28:18,450 --> 00:28:19,730 Cirilo. 507 00:28:19,770 --> 00:28:21,810 I think he had an idea what the gnocchi should be, 508 00:28:21,850 --> 00:28:25,970 but serving us an undercooked meatball is not good. 509 00:28:26,010 --> 00:28:28,130 Matt's gnocchi were actually quite good. 510 00:28:28,170 --> 00:28:31,930 Tomato sauce was good. Flavour of chilli running through that beef. 511 00:28:31,970 --> 00:28:35,570 Why he tried to make it look pretty and not be generous with the dish, 512 00:28:35,610 --> 00:28:37,410 I'm not quite sure. 513 00:28:37,450 --> 00:28:38,810 Muir made gnocchi for us. 514 00:28:38,850 --> 00:28:40,810 She decided to actually just pan-fry them 515 00:28:40,850 --> 00:28:42,570 and all those gnocchi were scorched. 516 00:28:42,610 --> 00:28:44,090 I think she's got a decent palate, 517 00:28:44,130 --> 00:28:46,250 but she doesn't seem to know when to stop. 518 00:28:47,810 --> 00:28:50,290 If I went home today, I'd be really disappointed. 519 00:28:50,330 --> 00:28:53,570 You know, I didn't come here to go out in the first round. 520 00:28:53,610 --> 00:28:55,930 I feel that I've proved myself, that I can cook. 521 00:28:55,970 --> 00:28:58,930 So let's see. Let's see what happens. 522 00:28:58,970 --> 00:29:01,610 I'd love to stay, I'd absolutely love it. Just to get that apron. 523 00:29:01,650 --> 00:29:03,410 I really want that apron. 524 00:29:13,210 --> 00:29:15,050 We tasted some great food. 525 00:29:15,090 --> 00:29:16,970 Well done, all four of you. 526 00:29:20,090 --> 00:29:21,530 Two of you will be getting an apron. 527 00:29:21,570 --> 00:29:23,770 Sadly, two of you will be leaving us. 528 00:29:27,090 --> 00:29:31,570 The first person joining Brin and Hope and getting 529 00:29:31,610 --> 00:29:33,530 themselves an apron... 530 00:29:33,570 --> 00:29:35,610 Fateha. SHE GASPS 531 00:29:35,650 --> 00:29:36,770 Really? 532 00:29:41,170 --> 00:29:42,890 The last remaining apron... 533 00:29:49,010 --> 00:29:50,250 ..Matt. 534 00:29:50,290 --> 00:29:51,490 Get in! 535 00:29:51,530 --> 00:29:53,170 Congratulations. Thank you so much. 536 00:29:53,210 --> 00:29:57,450 Cirilo, Muir, thank you very much for all your hard work. 537 00:29:57,490 --> 00:29:59,370 You're both leaving us. Thank you. 538 00:30:01,730 --> 00:30:03,690 I'm so glad to have been here. 539 00:30:03,730 --> 00:30:06,210 So many new experiences and doing different things. 540 00:30:06,250 --> 00:30:08,010 It's been really, really enjoyable. 541 00:30:08,050 --> 00:30:10,010 I'd have loved an apron, obviously. 542 00:30:10,050 --> 00:30:11,970 I'll just have to get a tattoo instead. 543 00:30:13,610 --> 00:30:18,050 I'm a little bit sad that my journey on the show is finished now, 544 00:30:18,090 --> 00:30:21,490 but I learned a lot and I think that's a big accomplishment. 545 00:30:24,010 --> 00:30:26,370 Fateha, Matt, congratulations. 546 00:30:26,410 --> 00:30:29,130 Do please come and get your MasterChef aprons. 547 00:30:29,170 --> 00:30:30,610 Well done. Well done. 548 00:30:32,650 --> 00:30:34,330 Well done. 549 00:30:34,370 --> 00:30:37,690 I really thought I was going home. Just to get my name called out, 550 00:30:37,730 --> 00:30:38,770 so buzzing. 551 00:30:38,810 --> 00:30:40,330 I wanted this so bad. 552 00:30:40,370 --> 00:30:42,450 I'm going to sleep with it on tonight. 553 00:30:44,010 --> 00:30:45,690 Normally cooked for stress relief. 554 00:30:45,730 --> 00:30:48,170 This was more stressful. 555 00:30:48,210 --> 00:30:49,450 I like this apron! 556 00:31:04,250 --> 00:31:07,770 Now you are cooking for a place in the quarterfinal. 557 00:31:08,850 --> 00:31:13,090 You are going to be cooking for three really talented cooks. 558 00:31:14,690 --> 00:31:17,890 The two runners-up and the champion of last year's competition, 559 00:31:17,930 --> 00:31:22,130 Omar, Anurag and, of course, Chariya. 560 00:31:24,610 --> 00:31:28,610 At the end of this, one of you will be leaving the competition. 561 00:31:28,650 --> 00:31:30,170 This is a tough challenge. 562 00:31:30,210 --> 00:31:35,010 One hour 15 minutes, we want two courses. Cook really well, 563 00:31:35,050 --> 00:31:38,050 deliver something truly delicious. 564 00:31:38,090 --> 00:31:39,050 Let's cook. 565 00:31:40,970 --> 00:31:42,450 Right, OK. 566 00:31:49,650 --> 00:31:52,250 I think my performance in the competition has been OK, 567 00:31:52,290 --> 00:31:53,770 but it could be a lot better. 568 00:31:53,810 --> 00:31:55,770 I've got a lot to prove on this round. 569 00:31:55,810 --> 00:31:58,650 I'm bringing out some specialised cuts of meat that not many people 570 00:31:58,690 --> 00:31:59,890 have seen before. 571 00:32:01,170 --> 00:32:03,210 So I'm going to cook you the lamb pencil fillet. 572 00:32:03,250 --> 00:32:06,250 It's just the most tenderest piece of lamb. It's incredible. 573 00:32:06,290 --> 00:32:09,050 How are you going to cook those, the bits of lamb? On the barbecue. 574 00:32:09,090 --> 00:32:11,610 And what are you going to serve that with? Pea and mint puree, 575 00:32:11,650 --> 00:32:16,290 fondant potatoes, a red wine and port jus and honey-glazed carrots. 576 00:32:16,330 --> 00:32:18,770 Fantastic. You're now playing to Mr Wallace's strength. 577 00:32:18,810 --> 00:32:21,570 He's very happy, but the problem is, of course, being so happy, 578 00:32:21,610 --> 00:32:23,010 the expectation is high. 579 00:32:23,050 --> 00:32:25,650 I very much doubt he'll be disappointed. The only thing 580 00:32:25,690 --> 00:32:29,330 that could go wrong is if I overcook it, cos it's so lean and tender. 581 00:32:29,370 --> 00:32:30,730 Tell us your first course then. 582 00:32:30,770 --> 00:32:34,850 Salmon mousse in a smoked salmon parcel, served with melba toast, 583 00:32:34,890 --> 00:32:37,770 caramelised onions and chilli oil. 584 00:32:37,810 --> 00:32:40,570 You've got a lot of work to do. Good luck. Thank you. 585 00:32:44,290 --> 00:32:47,410 Matt is doing two dishes that really appeal to me. 586 00:32:47,450 --> 00:32:51,570 A salmon mousse. He's covering the mousse in smoked salmon. 587 00:32:51,610 --> 00:32:53,810 He's got to make it an elegant little parcel. 588 00:32:53,850 --> 00:32:56,370 He can't do it like me wrapping a Christmas present. 589 00:32:56,410 --> 00:32:57,810 It's got to be neat. 590 00:32:59,410 --> 00:33:03,130 Then, his main course, he's got lamb, which is great. 591 00:33:03,170 --> 00:33:06,530 However, lamb fillet cooks in a matter of minutes. 592 00:33:06,570 --> 00:33:08,170 There's no fat on it. 593 00:33:08,210 --> 00:33:10,890 So putting it on a barbecue, he's got to know what he's doing. 594 00:33:19,810 --> 00:33:21,250 Great big smile on your face. I do. 595 00:33:21,290 --> 00:33:22,890 What are you going to cook for us? 596 00:33:22,930 --> 00:33:25,090 Baba ganoush that's topped with spicy lamb mince, 597 00:33:25,130 --> 00:33:27,490 some pomegranate seeds, a herby yoghurt. 598 00:33:29,290 --> 00:33:30,850 On the side of this baba ganoush, 599 00:33:30,890 --> 00:33:34,010 we've got a flatbread that she's then stuffing with some 600 00:33:34,050 --> 00:33:35,530 olives and feta cheese. 601 00:33:35,570 --> 00:33:36,770 Really delicious! 602 00:33:39,410 --> 00:33:42,410 My concerns for this challenge are timings. 603 00:33:43,530 --> 00:33:46,810 I've had my husband sit there timing me, whilst talking to me, 604 00:33:46,850 --> 00:33:48,210 pretending to interview me. 605 00:33:48,250 --> 00:33:51,570 I've done it whilst I've had friends over. 606 00:33:51,610 --> 00:33:54,450 If nothing goes wrong, I should be good. 607 00:33:56,490 --> 00:33:57,890 So why Middle East? 608 00:33:57,930 --> 00:34:01,530 Because I've just come back from Tel Aviv and had the most incredible 609 00:34:01,570 --> 00:34:03,730 dishes and it's just really inspired me. 610 00:34:03,770 --> 00:34:07,570 There's only so much that you can do with baba ganoush, so I know 611 00:34:07,610 --> 00:34:11,490 that I need to try and elevate it a touch. And then, dessert, 612 00:34:11,530 --> 00:34:15,410 you've got stewed peaches in dessert wine with a basil 613 00:34:15,450 --> 00:34:17,610 panna cotta. Why basil panna cotta? 614 00:34:17,650 --> 00:34:20,210 Why not just a good old rich vanilla panna cotta? 615 00:34:20,250 --> 00:34:22,570 Nothing fun about that, is there? 616 00:34:24,170 --> 00:34:25,890 The panna cotta with basil? 617 00:34:25,930 --> 00:34:30,290 Basil is more aniseed in flavour and she's put a huge amount of basil 618 00:34:30,330 --> 00:34:33,410 in that panna cotta. I hope that works. 619 00:34:33,450 --> 00:34:35,850 Panna cotta needs to wobble, it can't be too hard, 620 00:34:35,890 --> 00:34:38,170 and the peaches have to be lovely and soft. 621 00:34:45,210 --> 00:34:47,530 I'm a bit mixed with my emotions. 622 00:34:48,970 --> 00:34:52,730 I used to relax in my kitchen, it used to relieve me from school. 623 00:34:52,770 --> 00:34:55,970 Now I want to do the opposite. I want to go back to school! 624 00:34:58,610 --> 00:35:00,370 Two dishes. What are you going to cook for us? 625 00:35:00,410 --> 00:35:05,210 So I'm doing a mackerel salad with a mustard mayonnaise and 626 00:35:05,250 --> 00:35:11,050 aloo chop, which is like a potato aloo tikki, and that's spiced. 627 00:35:11,090 --> 00:35:16,210 And then for my main, it's a fish curry with haddock and muki 628 00:35:16,250 --> 00:35:19,770 and an aubergine bharta. Called a what, porter? 629 00:35:19,810 --> 00:35:23,410 Bharta. It's like a puree-type thing, but we don't puree, 630 00:35:23,450 --> 00:35:24,970 we just use our hands. 631 00:35:27,530 --> 00:35:31,970 Bengali smoked haddock curry with little bits of muki. 632 00:35:32,010 --> 00:35:35,210 Very, very starchy. Like a potato, like a yam. 633 00:35:35,250 --> 00:35:38,010 There's no tomatoes, no richness of things like coconut milk, 634 00:35:38,050 --> 00:35:39,770 it's just water. 635 00:35:39,810 --> 00:35:43,890 She's got to stack that pot full of flavour, of spices, to make sure 636 00:35:43,930 --> 00:35:45,490 that fish comes alive. 637 00:35:45,530 --> 00:35:48,090 You're cooking for guests in the dining room. 638 00:35:48,130 --> 00:35:52,290 How do you feel about that? Oh, I'm so nervous because they're like 639 00:35:52,330 --> 00:35:54,530 super cooks and I just cook at home! 640 00:35:54,570 --> 00:35:57,730 They did exactly what you're doing right now. 641 00:36:05,970 --> 00:36:09,370 I'm going to be kicking off my courses with a cured mackerel dish 642 00:36:09,410 --> 00:36:12,930 that's going to be served with a carrot veloute, parsley oil 643 00:36:12,970 --> 00:36:14,770 and some pickled shimeji mushrooms. 644 00:36:18,450 --> 00:36:21,370 And then I'm going to follow that up with a sambal crusted 645 00:36:21,410 --> 00:36:23,730 rack of lamb with a curried pomme puree, 646 00:36:23,770 --> 00:36:28,490 Sri Lankan aubergine relish and a coriander and mint sauce. 647 00:36:28,530 --> 00:36:30,570 If somebody walked into your veterinary surgery 648 00:36:30,610 --> 00:36:33,290 and saw your operating bench looking like this, do you think 649 00:36:33,330 --> 00:36:36,770 they'd bring their own animal back to you? No, I definitely would not. 650 00:36:36,810 --> 00:36:38,570 And this is probably me being good. 651 00:36:40,850 --> 00:36:43,050 I'd like to say that I'm a calm cook, but I think 652 00:36:43,090 --> 00:36:44,210 it'd be a massive lie. 653 00:36:44,250 --> 00:36:45,930 I think I'm fairly chaotic. 654 00:36:45,970 --> 00:36:49,730 I try to keep it clean, but by the end, it's an absolute mess. 655 00:36:49,770 --> 00:36:51,650 I love lamb. 656 00:36:51,690 --> 00:36:53,930 I hope he's got his timings right because I don't want to see him 657 00:36:53,970 --> 00:36:57,330 carve into it and that lamb to be uncooked. 658 00:36:57,370 --> 00:36:58,970 He's got to make a red wine sauce. 659 00:36:59,010 --> 00:37:01,370 He's got to make a mint sauce. 660 00:37:01,410 --> 00:37:03,890 He's got to make flavoured mashed potato as well. 661 00:37:03,930 --> 00:37:05,690 He's got aubergines going on. 662 00:37:05,730 --> 00:37:07,650 It's a lot of work. 663 00:37:07,690 --> 00:37:10,890 I like ambition, as long as it's allied with a little 664 00:37:10,930 --> 00:37:11,970 bit of realism. 665 00:37:14,290 --> 00:37:18,330 There is so much to do and it's all my fault. 666 00:37:27,690 --> 00:37:31,610 So since MasterChef, it's been absolutely whirlwind, it is crazy. 667 00:37:31,650 --> 00:37:35,210 {\an8}And then now, I literally just signed the contract for my first 668 00:37:35,250 --> 00:37:36,810 {\an8}restaurant, which is amazing. 669 00:37:36,850 --> 00:37:40,570 Being back at MasterChef, I feel like I should be putting my 670 00:37:40,610 --> 00:37:42,890 apron on over that side instead! 671 00:37:44,290 --> 00:37:45,610 My advice to everybody 672 00:37:45,650 --> 00:37:49,330 {\an8}today is just stay calm, do your best, 673 00:37:49,370 --> 00:37:51,410 be yourself. 674 00:37:51,450 --> 00:37:55,210 I'm looking for that emotion to come through the plate of foods. 675 00:37:57,090 --> 00:37:59,970 {\an8}This is a really important round to show who you are, what you love 676 00:38:00,010 --> 00:38:01,210 {\an8}to do and how you love to cook. 677 00:38:01,250 --> 00:38:04,410 {\an8}So, yeah, it'd be great to see their personalities on a plate today. 678 00:38:04,450 --> 00:38:07,330 Yeah, I really hope there's some good food today. I'm starving. 679 00:38:12,050 --> 00:38:13,570 So for Matt's starter, 680 00:38:13,610 --> 00:38:15,810 we've got salmon mousse in a smoked salmon parcel, 681 00:38:15,850 --> 00:38:19,170 melba toast, caramelised onions, cucumber. 682 00:38:20,330 --> 00:38:21,890 It's a very classic dish. 683 00:38:21,930 --> 00:38:25,170 He's playing with flavour combinations that he knows works here. 684 00:38:26,250 --> 00:38:28,490 Two minutes, Matt. You're doing really well. 685 00:38:28,530 --> 00:38:29,490 Nice colours. 686 00:38:31,730 --> 00:38:34,290 And then salmon roe and chilli oil, yes? 687 00:38:34,330 --> 00:38:35,730 You've got 30 seconds. 688 00:38:37,770 --> 00:38:40,690 Reading this, I think it needs a little bit of acidity, maybe 689 00:38:40,730 --> 00:38:43,810 like a slice of lemon or pickles or something. 690 00:38:43,850 --> 00:38:46,450 Who knows? He could prove me wrong. 691 00:38:48,770 --> 00:38:51,370 Well done. Straight back for your main course. 692 00:38:55,010 --> 00:38:56,450 Hello, everybody. Hi. 693 00:38:59,290 --> 00:39:02,610 I've made you a salmon mousse with a smoked salmon shell. 694 00:39:02,650 --> 00:39:06,810 We've got salmon roe, chilli oil, cucumbers, caramelised onions 695 00:39:06,850 --> 00:39:08,530 and I was going to do a melba toast, 696 00:39:08,570 --> 00:39:10,450 but it's turned out to be just toast. 697 00:39:10,490 --> 00:39:13,770 Thank you very much indeed. Enjoy. Thank you. Thank you. 698 00:39:22,930 --> 00:39:24,850 There's some really nice elements here. 699 00:39:24,890 --> 00:39:26,890 The mousse is really nice and creamy. 700 00:39:26,930 --> 00:39:28,490 It's just too big. 701 00:39:28,530 --> 00:39:32,210 This dish needs acidity. I think could have added something, 702 00:39:32,250 --> 00:39:37,050 probably pickled cucumber instead of just slice it and put in there. 703 00:39:37,090 --> 00:39:38,930 Overall, good try. 704 00:39:38,970 --> 00:39:42,890 All it needed is a bit of finesse. 705 00:39:44,210 --> 00:39:45,490 I'm enjoying that mousse. 706 00:39:45,530 --> 00:39:48,290 And I quite like the little bit of chilli oil as well. 707 00:39:48,330 --> 00:39:51,090 I just think the plate's a little busy. 708 00:39:52,610 --> 00:39:54,970 Matt, 15 minutes now, yeah? Yeah. 709 00:39:55,010 --> 00:39:57,370 Finish off that lamb dish, please. 710 00:39:58,770 --> 00:39:59,970 Oh! 711 00:40:02,050 --> 00:40:04,970 I'm not even sure I really know what a pencil fillet of lamb is, 712 00:40:05,010 --> 00:40:07,890 but hopefully it's lovely and thin and cooked beautifully. 713 00:40:11,890 --> 00:40:13,530 They call me the barbecue master. 714 00:40:15,850 --> 00:40:19,010 Fondant potatoes, pea and mint puree - 715 00:40:19,050 --> 00:40:21,090 these are all things we've had before. 716 00:40:21,130 --> 00:40:23,290 He really needs to execute this well, if it's going 717 00:40:23,330 --> 00:40:25,610 to be a really standout dish. 718 00:40:25,650 --> 00:40:27,610 JOHN:Are you happy with that? Absolute perfect. 719 00:40:29,970 --> 00:40:32,850 It looks very rare to me. Is that right? Yeah. 720 00:40:32,890 --> 00:40:36,050 If you overcook this, it will be just really dry. 721 00:40:37,530 --> 00:40:40,970 Port and red wine jus, you know, you don't want it to be wishy-washy. 722 00:40:41,010 --> 00:40:43,370 You know, it has to be nice and glossy. 723 00:40:45,890 --> 00:40:47,810 Right. Come on, let's go. Let's go. 724 00:40:54,530 --> 00:40:58,330 So, there, I've made for you lamb pencil fillet, fondant potatoes, 725 00:40:58,370 --> 00:41:02,570 honey-glazed carrots, baked radishes on a bed of pea and mint puree, 726 00:41:02,610 --> 00:41:04,970 with a red wine and port jus. Thank you very much. 727 00:41:05,010 --> 00:41:07,290 Thank you very much indeed. Thank you. Well done, mate. 728 00:41:14,650 --> 00:41:17,690 I can see, like, he has barbecued the lamb. 729 00:41:17,730 --> 00:41:20,490 Probably he just wanted to have a char outside 730 00:41:20,530 --> 00:41:22,330 and very rare inside, 731 00:41:22,370 --> 00:41:25,010 but unfortunately I can't eat it. 732 00:41:25,050 --> 00:41:28,850 Fondant potato, delicious. That I cut through like butter. 733 00:41:28,890 --> 00:41:30,570 It's really nice and soft. 734 00:41:30,610 --> 00:41:33,290 This sauce tastes like red wine come out of the bottle actually. 735 00:41:33,330 --> 00:41:36,250 Didn't have time to reduce the sauce. 736 00:41:36,290 --> 00:41:38,930 We said at the beginning this is a really familiar dish to us 737 00:41:38,970 --> 00:41:40,890 and, unfortunately, I just don't feel like 738 00:41:40,930 --> 00:41:43,210 it's kind of met the heights of how I've had it before. 739 00:41:44,970 --> 00:41:46,570 We have an issue with that lamb. 740 00:41:46,610 --> 00:41:49,130 For me, that's just too rare. 741 00:41:49,170 --> 00:41:51,810 The outside of the meat is really lovely, but the meat 742 00:41:51,850 --> 00:41:54,930 in the middle is completely uncooked. It's not edible. 743 00:41:56,930 --> 00:41:59,050 It was just so hard, 744 00:41:59,090 --> 00:42:01,450 but your mind just takes over and you don't think about it, 745 00:42:01,490 --> 00:42:04,050 you just go, go, go, and I did the best I could. 746 00:42:09,890 --> 00:42:12,330 Three and a half minutes, Hope. Yeah. You all right with that? 747 00:42:12,370 --> 00:42:15,050 I am good with that. So, are these your little puffed up breads? Yes. 748 00:42:15,090 --> 00:42:18,730 OK, and inside that, there's olives and feta cheese. Correct. Right. 749 00:42:18,770 --> 00:42:19,930 Baba ghanoush... Yeah. 750 00:42:19,970 --> 00:42:22,410 ..lamb... Yeah. ..cucumber, yoghurt, 751 00:42:22,450 --> 00:42:23,730 all going on the same plate? 752 00:42:23,770 --> 00:42:25,810 All going on the same plate. OK. 753 00:42:25,850 --> 00:42:28,610 You've actually made the plates and brought the plates in yourself? 754 00:42:28,650 --> 00:42:30,890 Yes, correct. Yeah. 755 00:42:30,930 --> 00:42:34,490 I absolutely love the sound of Hope's main course. 756 00:42:34,530 --> 00:42:38,050 I want to really see that aubergine beautifully roasted. 757 00:42:38,090 --> 00:42:41,850 The menu said spicy lamb, means I expect it to be spicy. 758 00:42:41,890 --> 00:42:43,930 You know, kick you in the face. That's what I want. 759 00:42:45,530 --> 00:42:46,570 Mm. 760 00:42:46,610 --> 00:42:48,690 I'm a huge fan of flatbreads. 761 00:42:48,730 --> 00:42:50,930 For me, it has to be, like, right balance 762 00:42:50,970 --> 00:42:52,930 between the filling and the dough. 763 00:42:55,210 --> 00:42:56,970 Wow. 764 00:42:57,010 --> 00:42:58,410 You done? OK, I'm done. Yes. 765 00:42:58,450 --> 00:43:00,170 Well done. Thank you. 766 00:43:02,650 --> 00:43:03,850 Hi! 767 00:43:09,130 --> 00:43:13,370 So, I've made for you baba ghanoush with spicy lamb mince, 768 00:43:13,410 --> 00:43:15,770 some za'atar cucumber, a mint yoghurt 769 00:43:15,810 --> 00:43:18,410 topped with pomegranate seeds and herbs, 770 00:43:18,450 --> 00:43:21,250 and that's served with a puff bread 771 00:43:21,290 --> 00:43:24,690 that's stuffed with olive, feta, sun dried tomatoes. 772 00:43:24,730 --> 00:43:26,050 Intriguing. Enjoy, everyone. 773 00:43:26,090 --> 00:43:28,090 Thank you! Thank you so much. Thank you. Thank you. 774 00:43:32,610 --> 00:43:34,610 The baba ghanoush is so lovely and creamy 775 00:43:34,650 --> 00:43:37,570 when you compare it to that kind of crispiness of that lamb, 776 00:43:37,610 --> 00:43:39,690 they kind of blend perfectly together. 777 00:43:39,730 --> 00:43:42,450 She's layered the flavour beautifully. 778 00:43:42,490 --> 00:43:44,010 I really love this dish. 779 00:43:44,050 --> 00:43:46,930 The cucumbers, pomegranate seed. 780 00:43:46,970 --> 00:43:49,050 It just brings this freshness to the dish - 781 00:43:49,090 --> 00:43:51,330 and the crispy lamb, as well, is delicious, 782 00:43:51,370 --> 00:43:54,890 and it has a spiciness that just perfect level. 783 00:43:54,930 --> 00:43:58,370 The menu says flatbread, but it's kind of a roll. 784 00:43:58,410 --> 00:44:00,090 It's baked to perfection. 785 00:44:00,130 --> 00:44:01,850 So, I love this dish. 786 00:44:01,890 --> 00:44:04,610 Are you ready for the little message underneath our bread? 787 00:44:04,650 --> 00:44:06,890 "So kneady", which is just for you. 788 00:44:09,050 --> 00:44:10,130 Great flavours. 789 00:44:10,170 --> 00:44:11,810 Great spicing. 790 00:44:11,850 --> 00:44:13,170 It's absolutely lovely. 791 00:44:13,210 --> 00:44:14,930 There's a good amount of skill in here. 792 00:44:14,970 --> 00:44:16,770 I think it's a really well-made dish. 793 00:44:21,450 --> 00:44:23,250 Hope's dessert sounds amazing. 794 00:44:23,290 --> 00:44:25,490 Basil panna cotta. 795 00:44:25,530 --> 00:44:27,970 This is about the balance of the flavour. 796 00:44:28,010 --> 00:44:32,490 If you put too much basil in there, it might be overpowering. 797 00:44:32,530 --> 00:44:34,650 Hopefully she's been practising this panna cotta, 798 00:44:34,690 --> 00:44:37,770 because if it doesn't wobble, she's going to have tears from all of us. 799 00:44:39,810 --> 00:44:43,010 I'll be interested to see how they stew the peaches. 800 00:44:43,050 --> 00:44:44,650 Are they going to use any spices, 801 00:44:44,690 --> 00:44:47,010 or it's just going to be normally cooked? 802 00:44:47,050 --> 00:44:50,450 And sourdough granola, I think, is going to add nice texture. 803 00:44:53,730 --> 00:44:55,250 You've got two minutes, OK? 804 00:44:55,290 --> 00:44:56,370 Thank you, Gregg. 805 00:44:58,610 --> 00:45:01,370 They've been stewing in dessert wine. 806 00:45:01,410 --> 00:45:02,850 Oh! 807 00:45:02,890 --> 00:45:04,210 Granola. 808 00:45:05,530 --> 00:45:06,890 Ready. 809 00:45:06,930 --> 00:45:09,490 Off you go. Well done. Off you go. Let's go! Let's go. 810 00:45:09,530 --> 00:45:11,650 Go, go, go. Good job. Good plate. 811 00:45:15,010 --> 00:45:18,090 So, I've made for you a dessert of a basil panna cotta 812 00:45:18,130 --> 00:45:22,130 with stewed peaches in a dessert wine and a sourdough granola. 813 00:45:22,170 --> 00:45:24,130 Enjoy. Thank you so much. 814 00:45:24,170 --> 00:45:25,730 Thank you. Thank you. Thank you. 815 00:45:25,770 --> 00:45:27,650 It looks pretty wobbly to me! 816 00:45:28,970 --> 00:45:31,250 I'm happy with the wobble of my panna cotta, 817 00:45:31,290 --> 00:45:34,450 so I just hope that I've put enough flavour, and it's punchy enough, 818 00:45:34,490 --> 00:45:36,370 and good enough for their palates. 819 00:45:39,090 --> 00:45:41,370 Can I have one more, please?! 820 00:45:41,410 --> 00:45:46,610 I am not a huge fan of panna cotta, but I think today I have converted. 821 00:45:46,650 --> 00:45:47,890 It's still nice and firm, 822 00:45:47,930 --> 00:45:49,970 but just melts in your mouth when you eat. 823 00:45:50,010 --> 00:45:52,050 That basil is so subtle. 824 00:45:52,090 --> 00:45:54,810 She has done an absolutely sterling job here. 825 00:45:54,850 --> 00:45:56,730 The peach just melts in your mouth. 826 00:45:56,770 --> 00:45:59,050 Granola, I love this. 827 00:45:59,090 --> 00:46:00,610 It's a bit of crunch into it. 828 00:46:02,370 --> 00:46:05,210 Everything on Hope's dessert is really well made. 829 00:46:05,250 --> 00:46:06,930 Two very good courses from Hope. 830 00:46:11,330 --> 00:46:15,010 So, you've got four minutes, Fateha, on your first course. 831 00:46:16,810 --> 00:46:19,410 Fateha's starter sounds very interesting. 832 00:46:19,450 --> 00:46:22,090 Mackerel is a very, very strong fish, we all know, 833 00:46:22,130 --> 00:46:25,650 and then how it is balanced with very pungent flavours 834 00:46:25,690 --> 00:46:28,050 of spinach, chilli and coriander. 835 00:46:28,090 --> 00:46:29,610 That'll be interesting to see. 836 00:46:31,490 --> 00:46:34,170 That, to me, is the beginning of an elegant dish. 837 00:46:34,210 --> 00:46:35,370 Well done, you. 838 00:46:38,130 --> 00:46:40,090 I've personally never had an aloo chop. 839 00:46:40,130 --> 00:46:42,650 I'm picturing it's probably quite similar to an aloo tikki, 840 00:46:42,690 --> 00:46:46,010 but hopefully it's got a nice bit of crisp kind of coating on it. 841 00:46:47,490 --> 00:46:49,810 Look at that. Someone's been putting a lot of thought in. 842 00:46:49,850 --> 00:46:50,850 Well done, you. 843 00:46:55,090 --> 00:47:00,330 Fateha's starter is a mackerel, chilli, spinach and coriander salad 844 00:47:00,370 --> 00:47:05,450 served with an aloo chop spiced potato cake and mustard mayonnaise. 845 00:47:13,410 --> 00:47:15,410 I think she did a good job on the mackerel. 846 00:47:15,450 --> 00:47:16,970 It tastes nice and fresh. 847 00:47:17,010 --> 00:47:19,730 It's good for light starter, I think. 848 00:47:19,770 --> 00:47:23,890 To me, like, it's absolutely banging. Salad is very refreshing. 849 00:47:23,930 --> 00:47:27,050 The aloo chop does have a lovely level of spice to it. 850 00:47:27,090 --> 00:47:29,490 It just needs a little bit longer in the deep fryer 851 00:47:29,530 --> 00:47:31,370 to really have a nice textural contrast 852 00:47:31,410 --> 00:47:32,810 against the rest of the dish. 853 00:47:32,850 --> 00:47:35,490 The mustard mayo brings a lovely freshness and creaminess 854 00:47:35,530 --> 00:47:38,730 that really pairs well with the mackerel and that lovely potato. 855 00:47:41,170 --> 00:47:42,450 This is fantastic. 856 00:47:42,490 --> 00:47:44,570 I like the fact that there's little bits of mackerel 857 00:47:44,610 --> 00:47:47,490 which are nice and oily, lots and lots of herbs. It's great. 858 00:47:47,530 --> 00:47:49,730 I don't mind admitting I'm rather taken with that. 859 00:47:51,330 --> 00:47:54,090 15 minutes. The best fish curry you've ever done, right? 860 00:47:55,850 --> 00:47:58,170 Wow. Classic Bengali dish. 861 00:47:58,210 --> 00:47:59,450 I love fish curries. 862 00:47:59,490 --> 00:48:04,370 I expect it going to be very spicy and watery at the same time. 863 00:48:05,610 --> 00:48:08,690 Will be interesting to see if she's going to blow my head off 864 00:48:08,730 --> 00:48:11,170 or it can be a very mild curry. 865 00:48:13,130 --> 00:48:15,410 An aubergine bortha, I'm really intrigued by. 866 00:48:15,450 --> 00:48:17,330 It's something I've never tried before, 867 00:48:17,370 --> 00:48:19,810 so it'll be really interesting to see how she executes that. 868 00:48:21,050 --> 00:48:23,010 Fish looks beautifully cooked. 869 00:48:23,050 --> 00:48:24,490 See? You're done now. 870 00:48:24,530 --> 00:48:25,890 Breathe and smile. Off you go. 871 00:48:25,930 --> 00:48:28,130 Go, go, go. Very good. 872 00:48:30,730 --> 00:48:36,250 Hi, I've made you a basmati rice with a fish curry. 873 00:48:36,290 --> 00:48:40,610 It's haddock with Bengali vegetables called mukhi 874 00:48:40,650 --> 00:48:42,810 and an aubergine bortha, 875 00:48:42,850 --> 00:48:46,290 spiced with some chilli, and tomato. 876 00:48:46,330 --> 00:48:48,050 You can breathe now. You can breathe now! 877 00:48:48,090 --> 00:48:49,050 Thank you! 878 00:48:51,730 --> 00:48:52,970 That was so tough. 879 00:48:53,010 --> 00:48:56,250 You don't realise how hard it is. 880 00:48:56,290 --> 00:48:57,770 I know I can cook, 881 00:48:57,810 --> 00:49:01,130 but cooking under these conditions, it's crazy. 882 00:49:05,370 --> 00:49:07,530 I think she has executed it so well. 883 00:49:07,570 --> 00:49:10,410 Fish is good. Perfectly just flaking away. 884 00:49:10,450 --> 00:49:12,450 The mukhi is cooked really lovely. 885 00:49:12,490 --> 00:49:16,050 Really kind of absorbs all that lovely flavour from the sauce. 886 00:49:16,090 --> 00:49:17,970 The spiciness level is perfect, 887 00:49:18,010 --> 00:49:20,050 especially when you eat it with this bortha. 888 00:49:20,090 --> 00:49:21,490 It complements each other. 889 00:49:24,130 --> 00:49:25,850 The fish is cooked very, very nicely. 890 00:49:25,890 --> 00:49:28,330 The sauce has got a good amount of heat to it. 891 00:49:28,370 --> 00:49:30,290 The curry itself, I think, is fantastic. 892 00:49:30,330 --> 00:49:33,450 It's food she knows really well, and it's delicious. 893 00:49:36,530 --> 00:49:39,210 Brin, you have 15 minutes till your starter goes out, please. OK. 894 00:49:39,250 --> 00:49:41,850 Yeah, you all right? Yeah. 895 00:49:41,890 --> 00:49:44,250 I love the sound of Brin's starter. 896 00:49:44,290 --> 00:49:46,610 Whenever I cook mackerel, I always torch the skin, 897 00:49:46,650 --> 00:49:49,690 because it brings such a nice textural element to the dish. 898 00:49:53,370 --> 00:49:54,490 Pickling a mushroom, 899 00:49:54,530 --> 00:49:57,250 I think it brings a really beautiful acidity to it. 900 00:49:57,290 --> 00:49:59,290 So if he does it and it's not really overpowering, 901 00:49:59,330 --> 00:50:02,250 it should really balance out the sweetness of that veloute. 902 00:50:02,290 --> 00:50:05,370 Quick, quick, quick with these mushrooms, you've got 30 seconds. 903 00:50:10,050 --> 00:50:12,650 Good to go. Off you go. Go on, go, go, go, go. Well done, Brin. 904 00:50:16,050 --> 00:50:17,130 Hi! 905 00:50:20,050 --> 00:50:24,650 Today for you I've made fennel cured mackerel with a carrot veloute, 906 00:50:24,690 --> 00:50:27,450 pickled shimeji mushrooms and a parsley oil. 907 00:50:27,490 --> 00:50:28,610 Enjoy. 908 00:50:28,650 --> 00:50:30,490 Thank you. Thank you. Thank you. 909 00:50:37,970 --> 00:50:40,330 Skin is nicely crisp and torched, 910 00:50:40,370 --> 00:50:43,410 but he promised fennel cured mackerel, 911 00:50:43,450 --> 00:50:47,010 and I couldn't taste any fennel whatsoever in this. 912 00:50:47,050 --> 00:50:48,930 I like the carrot veloute. 913 00:50:48,970 --> 00:50:52,050 I think that's very delicious, well-made, sweet. 914 00:50:52,090 --> 00:50:53,850 I would just eat that by itself, actually. 915 00:50:53,890 --> 00:50:56,970 Not getting a lot of pickle from the shimeji mushrooms. 916 00:50:57,010 --> 00:50:59,850 I am just crying out for something that has a bit of bite to it. 917 00:51:02,290 --> 00:51:04,210 I think the veloute is lovely and smooth. 918 00:51:04,250 --> 00:51:05,890 I really like those pickled mushrooms. 919 00:51:05,930 --> 00:51:07,530 The parsley oil is very, very good. 920 00:51:07,570 --> 00:51:10,450 That fish has not had enough time in the cure. 921 00:51:10,490 --> 00:51:11,890 He understands technique. 922 00:51:11,930 --> 00:51:13,850 He's just given himself too much to do. 923 00:51:15,970 --> 00:51:17,730 You've got 15 minutes. OK. 924 00:51:26,050 --> 00:51:28,290 I think Brin's main course sounds delicious. 925 00:51:28,330 --> 00:51:31,290 However, there's a lot of big flavours in here. 926 00:51:31,330 --> 00:51:35,010 Sambal, curried pomme puree, Sri Lankan aubergine relish. 927 00:51:36,330 --> 00:51:39,570 It should work really well together, if he can balance it. 928 00:51:39,610 --> 00:51:44,090 Wow. The amount of work though, Brin. It's too much work. 929 00:51:46,410 --> 00:51:48,050 OMAR:When you put a crust on a lamb, 930 00:51:48,090 --> 00:51:49,410 you really need to take the time 931 00:51:49,450 --> 00:51:52,170 to make sure that it's got a beautiful crispness to it. 932 00:51:52,210 --> 00:51:54,690 I don't think I'll be able to get that more rendered than it is, 933 00:51:54,730 --> 00:51:56,170 to be honest with you. 934 00:51:59,010 --> 00:52:00,970 Next. Lamb. Go. 935 00:52:02,490 --> 00:52:05,210 Do we need two sauces for this dish? 936 00:52:10,450 --> 00:52:13,330 I've served for you a sambal crusted rack of lamb 937 00:52:13,370 --> 00:52:15,370 with a curried pomme puree, 938 00:52:15,410 --> 00:52:19,690 a Sri Lankan aubergine relish, a mint and coriander sauce 939 00:52:19,730 --> 00:52:23,530 and a red wine, lamb and tamarind reduction. 940 00:52:23,570 --> 00:52:25,410 Thank you. Thank you very much. Thank you. 941 00:52:29,290 --> 00:52:30,490 If I had a bit more time, 942 00:52:30,530 --> 00:52:32,610 I could have got everything exactly how I wanted it, 943 00:52:32,650 --> 00:52:35,730 but I probably should have just pared it back a little bit. 944 00:52:38,090 --> 00:52:40,770 There's some really, really nice cooking on here, 945 00:52:40,810 --> 00:52:44,490 and then there's just some elements he's really had to rush through. 946 00:52:44,530 --> 00:52:46,730 The star, for me, is actually that aubergine. 947 00:52:46,770 --> 00:52:48,410 I love how acidic it is - 948 00:52:48,450 --> 00:52:51,010 but that sambal crusted lamb, 949 00:52:51,050 --> 00:52:53,650 I'm missing out on a lot of that sambal flavour. 950 00:52:53,690 --> 00:52:56,850 I was concerned about having two sauces on one dish, 951 00:52:56,890 --> 00:52:58,930 but I think they worked well, 952 00:52:58,970 --> 00:53:01,290 because both provide different flavouring. 953 00:53:01,330 --> 00:53:02,890 My lamb is cooked well, 954 00:53:02,930 --> 00:53:04,770 and I liked a pomme puree - 955 00:53:04,810 --> 00:53:06,850 but I can't taste the curry. 956 00:53:06,890 --> 00:53:08,330 I think he's run out of time. 957 00:53:08,370 --> 00:53:09,970 He gave himself too much to do. 958 00:53:12,570 --> 00:53:15,450 The flavours on that plate are delicious. 959 00:53:15,490 --> 00:53:17,250 Absolutely delicious. 960 00:53:22,090 --> 00:53:23,610 So, guys, we've got to pick one person 961 00:53:23,650 --> 00:53:25,090 to go through to the quarterfinal. 962 00:53:25,130 --> 00:53:28,330 I think there's one person that's absolutely chimed for me, 963 00:53:28,370 --> 00:53:30,450 and I think we all agree, don't we? 964 00:53:30,490 --> 00:53:31,610 Absolutely. 965 00:53:32,690 --> 00:53:34,650 JOHN:What a fabulous cook off. 966 00:53:34,690 --> 00:53:37,290 It's a tough round, but they are all being ambitious. 967 00:53:37,330 --> 00:53:39,650 They all wanted to impress. 968 00:53:39,690 --> 00:53:42,490 We've got the feedback from our guests in the dining room. 969 00:53:42,530 --> 00:53:44,650 They've got a cook of the day - and we agree. 970 00:53:44,690 --> 00:53:47,250 Hope really impressed with her two courses. 971 00:53:47,290 --> 00:53:51,890 Really good mix of ingredients, almost effortless cooking. 972 00:53:51,930 --> 00:53:54,610 Hope's got herself a quarterfinal place. 973 00:53:54,650 --> 00:53:57,050 You really liked Fateha, didn't you? 974 00:53:57,090 --> 00:54:00,370 I liked the style that she brought to the first dish of the mackerel, 975 00:54:00,410 --> 00:54:03,290 but it was just the heartiness and the flavour - 976 00:54:03,330 --> 00:54:05,930 that mukhi was just absolutely delicious. 977 00:54:05,970 --> 00:54:07,490 Two very, very good courses. 978 00:54:07,530 --> 00:54:11,010 Fateha, in my opinion, deserves a quarterfinal place. 979 00:54:11,050 --> 00:54:12,170 We agreed? Yeah. 980 00:54:12,210 --> 00:54:14,130 Hope and Fateha are through. 981 00:54:14,170 --> 00:54:18,970 We've only got one more quarterfinal place, between Matt and Brin. 982 00:54:19,010 --> 00:54:21,050 Brin's mackerel dish looked great. 983 00:54:21,090 --> 00:54:23,810 We thought it needed longer in that cure - 984 00:54:23,850 --> 00:54:27,010 but underneath it all, a fair amount of technique. 985 00:54:27,050 --> 00:54:29,250 When you think about Brin's lamb dish, 986 00:54:29,290 --> 00:54:32,090 everything on that dish was skilful. 987 00:54:32,130 --> 00:54:36,210 It was a lovely use of Sri Lankan flavours in a European style dish. 988 00:54:36,250 --> 00:54:39,970 Matt's two courses were very much set in the classics. 989 00:54:40,010 --> 00:54:43,170 I quite liked that smoked salmon parcel. 990 00:54:43,210 --> 00:54:45,450 The issue was, of course, the cookery of his lamb. 991 00:54:45,490 --> 00:54:46,930 The lamb was not cooked. 992 00:54:46,970 --> 00:54:48,010 It was raw. 993 00:54:50,170 --> 00:54:52,690 Words can't describe how much I want a quarterfinal place. 994 00:54:52,730 --> 00:54:54,090 As this competition moves on, 995 00:54:54,130 --> 00:54:56,450 the more hunger you get is phenomenal. 996 00:54:57,850 --> 00:55:01,410 BRIN:I feel like I've got the ability to go further. 997 00:55:01,450 --> 00:55:04,410 I just don't think I've done myself justice with this round. 998 00:55:14,770 --> 00:55:18,130 We truly understand how tough that challenge is - 999 00:55:18,170 --> 00:55:21,050 but you've done yourselves proud. 1000 00:55:21,090 --> 00:55:22,970 We have made a decision. 1001 00:55:24,330 --> 00:55:26,810 Sadly, one of you will be leaving the competition. 1002 00:55:29,650 --> 00:55:33,210 Our first quarterfinalist is... 1003 00:55:33,250 --> 00:55:34,450 ..Hope. 1004 00:55:35,810 --> 00:55:37,770 Very, very well done. 1005 00:55:41,930 --> 00:55:46,290 Our second MasterChef quarterfinalist is... 1006 00:55:46,330 --> 00:55:47,850 ..Fateha. 1007 00:55:51,930 --> 00:55:54,130 You're a good cook. Well done. 1008 00:55:57,850 --> 00:56:01,450 Our third quarterfinalist is... 1009 00:56:11,290 --> 00:56:12,490 ..Brin. 1010 00:56:13,730 --> 00:56:15,770 Matt, it was a very tight call, my friend. 1011 00:56:15,810 --> 00:56:17,210 A very, very tight call. 1012 00:56:17,250 --> 00:56:19,130 Sorry to see you go. Thank you very much indeed. 1013 00:56:19,170 --> 00:56:21,290 Thank you for the opportunity. Thanks so much, Matt. 1014 00:56:21,330 --> 00:56:22,370 Take care. Thank you. 1015 00:56:23,490 --> 00:56:25,770 I'm happy with what I've done. I've tried my hardest. 1016 00:56:25,810 --> 00:56:29,490 The pressure is incredible in the MasterChef kitchen. 1017 00:56:29,530 --> 00:56:32,050 Obviously, you'd like to carry on in the competition, 1018 00:56:32,090 --> 00:56:34,810 but, yeah, I can't wait to see my family and just relax for a bit, 1019 00:56:34,850 --> 00:56:36,130 have a couple of cold ones. 1020 00:56:39,650 --> 00:56:42,810 You three are MasterChef quarterfinalists. Well done. 1021 00:56:44,010 --> 00:56:46,530 MasterChef quarterfinalists! Pretty big. 1022 00:56:46,570 --> 00:56:48,290 Possibly a little bit of celebrating, 1023 00:56:48,330 --> 00:56:51,010 but I think I'm going to have to get back in that kitchen ASAP. 1024 00:56:52,610 --> 00:56:54,970 FATEHA:I'm so, like, in shock. 1025 00:56:55,010 --> 00:56:57,570 Never dreamt that I'd get this far - 1026 00:56:57,610 --> 00:56:59,610 and I'm proud of myself. 1027 00:56:59,650 --> 00:57:01,770 I'm a quart... I'm a quarterfinalist. 1028 00:57:03,450 --> 00:57:06,330 I want more, I want to go all the way to the end. 1029 00:57:06,370 --> 00:57:08,450 I want to be a semifinalist. 1030 00:57:08,490 --> 00:57:09,810 I want to be a finalist. 1031 00:57:09,850 --> 00:57:11,650 I want to lift that trophy. 1032 00:57:17,130 --> 00:57:20,530 Next time, six more home cooks compete 1033 00:57:20,570 --> 00:57:24,210 for the right to wear a MasterChef apron... 1034 00:57:24,250 --> 00:57:26,090 Fingers crossed. 1035 00:57:26,130 --> 00:57:28,450 Oh! It's fine. Aah! 1036 00:57:29,610 --> 00:57:30,930 Boom! 1037 00:57:30,970 --> 00:57:32,770 Absolutely ace. 1038 00:57:32,810 --> 00:57:36,530 ..before battling for a place in the quarterfinal. 1039 00:57:36,570 --> 00:57:37,850 That's like malt vinegar.