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It's the battle for the ultimate
culinary prize.
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Ooh!
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58 of the country's best
home cooks...
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I need to stop shaking.
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..all with their hearts set...
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Fingers crossed.
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JOHN: Your sesame cracker's burning.
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Oh, no.
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..on the coveted MasterChef trophy.
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That's a cracker of a dish.
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Absolutely ace.
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I'm so happy I just want to dance.
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Each week, 12 extraordinary
amateur talents...
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Come on, come on, come on.
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..battle for a place...
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DEEP BREATH
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..in the quarterfinal.
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I think it's exceptionally good.
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I can't fault it.
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But only the best
can earn their passports...
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I think we need to kick it up
a little bit.
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..to the ultimate culinary showdown.
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Upstairs, there is bow ties,
there's ballgowns
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and there are Michelin stars.
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Who's got what it takes?
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Who can hold on tight
all the way to the end?
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We are about to eat ourselves
to an absolute standstill.
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I'm ready. Let's go.
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These six passionate home cooks
all think they've got what it takes
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to become MasterChef champion...
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..but at the end of today's heat,
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only three will make it through
to this week's quarterfinal.
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I'm so excited about entering
the MasterChef kitchen.
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I've watched it for years
on the telly and now I'm here.
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Right now, I think the nerves
have taken over.
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Having an aubergine
in front of me
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and being told to cook
a two-course meal
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probably scares the life
out of me!
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I feel good about cooking
for John and Gregg,
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but when I'm there, in the kitchen,
it might be completely different!
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Welcome to MasterChef.
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We call this first round
Basic To Brilliant -
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who can take the most
humble of ingredients
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and elevate it
to something truly fantastic?
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Your ingredient must be
the main feature on your dish.
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John and I are going to choose
our two favourites.
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Those two cooks
will grab their aprons
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and go straight through
to the next round.
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That'll leave four of you
who will have to cook again
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for the remaining two aprons.
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1 hour and 20 minutes.
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Off you go.
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HUMMING
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Growing up in the Scottish Borders,
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interior designer Saffron
enjoys creating dishes
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that play on her love of colour
and texture.
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Saffron, before we start... Mm-hm.
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..we here want to wish you a very
happy birthday. Thank you.
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Oh, happy birthday!
What a weird way to celebrate.
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It's good, though. No, it's great.
It's great. Right.
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What's your humble ingredient?
Natural yoghurt.
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We eat tons of the stuff because
I've got two toddlers at home.
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They're three and two.
Wow. You're busy! Mm-hm.
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Saffron, what are you doing?
I've no idea!
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I'm here on MasterChef
because I feel it's my time.
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I've been Mum for the last
three and a half years,
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and it's now my turn.
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As long as Gregg or John
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don't chuck my plate on the floor
like my toddlers, then I'm happy.
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Saffron's going to use her yoghurt
to make labneh.
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Now, labneh really is
just a thick yoghurt.
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You hang it up in a muslin cloth,
all the liquid drops out of it
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and you end up with
a lovely thick mixture.
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She's going to serve hers with
roasted mixed peppers and tomatoes,
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which will then be mixed
with harissa paste.
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Then we've got crispy chickpeas
and buckwheat.
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We're also getting some spicy nuts.
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We've got plenty of flavours
going on with different spices,
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but process-wise, I wonder
if there's enough going on here.
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54-year-old Charlie works
as a copywriter
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and aspires to combine his
two passions - food and writing.
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I'm here on MasterChef
for two reasons.
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Firstly, to prove to myself,
what kind of cook am I?
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And secondly, I had a bet
with my daughter
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that if I went on MasterChef,
she had to go on a singing show.
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And now I've got here.
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The pressure's on her.
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Charlie, explain to me your passion
for food, please.
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It comes from an early age
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of wandering the streets
of London with my father.
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In the pre-internet generation, we
used to go and look at all the menus
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and we went to Lebanese restaurants
and Italian restaurants,
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all over the place. I had some
amazing food with my father.
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What's your dish?
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My humble ingredient is mince.
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I'm doing pork balls, polpette with
a little jug of broth on the side,
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with ricotta and spinach,
stuffed ravioli
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and some braised fennel
and beurre noisette
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with some sage on the side.
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So you're doing meatballs
with a filled pasta? Yes.
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Are they both on the same plate?
Yes. OK.
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I think that Charlie's got a crisis
of confidence here,
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because, for me,
these are two different dishes -
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a plate of ravioli
and a plate of meatballs.
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I don't know if Charlie
really needs to do the ravioli.
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I'd like to see him concentrate
on that pork mince
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and do a really good job with it.
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It's a race against the clock,
isn't it?
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But trying not to hurry everything.
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Having grown up in Kolkata,
cybersecurity consultant Shreya
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wants to showcase the cuisine
of her childhood.
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My style of cooking
is inspired by
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the traditional Indian
ways of making things,
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but I try to blend it in
with ingredients
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that are produced locally.
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So I like to believe
that it's a bit of a fusion.
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My basic ingredient is paneer.
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It's an Indian cheese.
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Why have you chosen paneer?
I'm a vegetarian,
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and when I was a kid,
whenever we had a good celebration
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or there was something like a party,
paneer was always involved.
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The dish is karahi paneer.
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It comes with peppers and onions,
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so it's a version of
a butter masala,
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but it has a little bit of
a smoky element to it.
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Paneer, a curd cheese,
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and she's going to cook this
inside a sauce
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made from roasted tomatoes
and cashew nuts.
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Then she's going to smoke it
using charcoal.
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If you make something too smoky,
it becomes very acrid.
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It's very hard to tell,
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when you've got a piece of charcoal
chucked in a sauce.
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I'm serving it with baby naans.
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What's the difference between a naan
and a baby naan?
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Are they just smaller? Yeah.
They're smaller, so easier to eat.
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I like the confidence
that Shreya's got.
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There's lots of process
going on here,
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and it sounds really delicious.
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How much time have we got?
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Guys, you're halfway!
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Mapping driver Enya
previously waitressed
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in a Michelin-starred restaurant
and shares her love of food
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with her avid home cook dad
and pastry chef sister.
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My cooking style is go
to the reduced aisle,
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pick a meat or a fish and
work my way around that,
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so I've never
followed a recipe.
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I just go for it.
See what I fancy.
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Enya, do you have
a cookery ambition? Yes.
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Just have a family-run restaurant.
Have, like, my sisters, my dad,
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everyone just working with me,
and that's my dream.
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What's your humble ingredient,
please?
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00 flour. I'm making a chorizo
and ricotta-filled ravioli.
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I'm making the actual
ravioli itself,
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putting chilli seeds
running through it.
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Making that spicy -
and it looks just prettier
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with the chilli running
through it, as well.
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The issue here is, the pasta
will have to be quite thick
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to make sure she doesn't tear it
with the chilli flakes,
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and if it's too thick,
then it could be chewy.
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And that becomes more
like a dumpling
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rather than actually like a ravioli.
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What's the sauce? It's a tomato,
black olive and chilli sauce
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with a dash of cream in there.
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Honey... I won't use it
if I don't need it,
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but I just like to have it there
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in case I want to add a tiny bit.
To the sauce? Yep.
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Got to be sweet and spicy.
And a bit creamy.
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Lots of big flavours here.
Honey, cream, tomato and chilli.
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It could be a little bit gluggy.
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You have just 15 minutes left.
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31-year-old Pete grew up
in Newcastle,
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where he was taught
to cook at a young age
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by his Vietnamese grandmother.
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My grandma is the best cook I know.
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My Vietnamese heritage,
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it inspires a lot
of my cooking,
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but I love food from all over Asia -
Japanese, Korean -
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I love it all, so I try and infuse
that all into my cooking style.
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What do you do for a living?
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I'm an employment lawyer.
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Are you? Yeah.
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So, is food your passion
outside of work?
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Yeah, my way of relaxing from work.
I cook for my family.
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I've been cooking for
my girlfriend lately,
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although she is sick of
this particular dish.
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But I would love to be kind of
cooking for a living.
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What's your humble ingredient,
please, Pete?
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My humble ingredient is chicken.
OK. What are you doing?
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It's khao soi, which is a yellow
curry chicken noodle dish.
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I'm doing my own noodles,
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and then I'm trying to kind of
panne the chicken.
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Make that a bit crispy,
give it a bit of texture.
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Pete, it smells wonderful over here.
Thank you.
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Khao soi is an amazing,
amazing dish.
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Rich coconut curry sauce flavoured
with lemongrass and galangal.
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Fish sauce, he had a good amount
of chilli with it -
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and it's mixed with chicken
and then it's served with noodles.
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He's going to have
to be really careful
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that he gets those noodles right.
If the noodles don't work,
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what we've got ourselves, we've got
a chicken schnitzel and curry sauce.
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00:10:01,760 --> 00:10:05,920
Auto engineer Lee's love of
street food and takeaways
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00:10:05,920 --> 00:10:08,760
has inspired him to replicate
his favourite dishes
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00:10:08,760 --> 00:10:11,520
at home for his family.
204
00:10:11,520 --> 00:10:12,640
I'm here on MasterChef,
205
00:10:12,640 --> 00:10:14,000
the brutal and honest
answer is,
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cos my wife applied for me
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and we didn't think
we'd get this far
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in the competition,
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00:10:18,400 --> 00:10:21,480
and...here I am, so I'm just here
to give it my best shot.
210
00:10:22,480 --> 00:10:25,920
Lee, how long have you been cooking?
Er, probably about seven years now.
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We went travelling in 2015
to Vietnam,
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and that just changed it for me.
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I really enjoyed the flavours,
the different types of cuisine,
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00:10:34,080 --> 00:10:36,120
so that really sparked something
inside of me.
215
00:10:36,120 --> 00:10:40,000
The first time I cooked was chicken
wings in three litres of olive oil.
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Didn't go down too well
with the missus
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00:10:41,760 --> 00:10:44,280
when she walked in the house
and it absolutely stunk, but...
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My basic ingredient is chilli.
Crispy chilli beef
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with a garlic and ginger fried rice
and a Vietnamese salad.
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00:10:52,720 --> 00:10:55,280
Are you sure that the chilli
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is going to be the main thing
on this dish?
222
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Well, I hope you can feel it
when I, er...
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00:10:59,160 --> 00:11:01,720
..add it to every element
of the dish, so we'll see.
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00:11:03,240 --> 00:11:07,080
Seems to me we're getting ourselves
a takeaway delivery service
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00:11:07,080 --> 00:11:09,120
all the way through Asia.
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00:11:09,120 --> 00:11:12,000
I've ordered gochujang mayonnaise
from my local Korean,
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00:11:12,000 --> 00:11:15,920
crispy chilli beef from my Chinese
and salad from my Vietnamese
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00:11:15,920 --> 00:11:17,520
and we're bringing it all together.
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00:11:17,520 --> 00:11:20,800
But if he's promising chilli,
I want to sweat!
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You have five minutes left.
231
00:11:23,840 --> 00:11:25,080
Let's get going.
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00:11:31,800 --> 00:11:34,720
I can't save that.
It's gone too mushy.
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It'll just be a chicken dish.
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00:11:43,200 --> 00:11:44,640
That's it!
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00:11:44,640 --> 00:11:45,960
Stop, everybody.
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00:11:50,640 --> 00:11:55,280
Interior designer Saffron's
basic to brilliant ingredient
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00:11:55,280 --> 00:11:58,760
is natural yoghurt,
which she's made into labneh,
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00:11:58,760 --> 00:12:02,640
served with roasted peppers
and cherry tomatoes in harissa,
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00:12:02,640 --> 00:12:05,920
cumin-fried chickpeas and buckwheat,
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00:12:05,920 --> 00:12:07,800
spiced nuts and seeds
241
00:12:07,800 --> 00:12:09,760
and raw beetroot.
242
00:12:13,440 --> 00:12:15,880
You're an interior designer -
it's a pretty-looking plate.
243
00:12:15,880 --> 00:12:17,080
Thanks.
244
00:12:22,400 --> 00:12:24,360
I've got sweetness of tomato,
245
00:12:24,360 --> 00:12:27,000
smokiness from the peppers
and smokiness from harissa,
246
00:12:27,000 --> 00:12:29,240
but if somebody said,
"What did Saffron make you?"
247
00:12:29,240 --> 00:12:31,200
I'd have to go through a list
of the ingredients
248
00:12:31,200 --> 00:12:33,720
and I couldn't actually say
what it was you'd made.
249
00:12:33,720 --> 00:12:37,040
I am enjoying eating it -
I'm just not sure what it is.
250
00:12:37,040 --> 00:12:39,360
I know you can spice things up
very, very well.
251
00:12:39,360 --> 00:12:41,000
The textures are good,
252
00:12:41,000 --> 00:12:43,560
but there's not a huge amount
of process going on.
253
00:12:43,560 --> 00:12:44,720
OK.
254
00:12:46,280 --> 00:12:49,200
The elements I put together,
I was really happy with.
255
00:12:49,200 --> 00:12:51,720
I just think I could have pushed
myself a bit more.
256
00:12:53,320 --> 00:12:57,880
Copywriter Charlie has taken
his basic ingredient, pork mince,
257
00:12:57,880 --> 00:13:01,320
and made lemon and thyme
polpette meatballs
258
00:13:01,320 --> 00:13:06,680
served with spinach and ricotta
ravioli in a sage beurre noisette,
259
00:13:06,680 --> 00:13:10,080
braised fennel and a chicken broth.
260
00:13:13,880 --> 00:13:17,120
You actually can make flavour
and you can cook,
261
00:13:17,120 --> 00:13:19,040
but, you know,
all of these ingredients
262
00:13:19,040 --> 00:13:21,320
would have fitted inside
your ravioli parcel.
263
00:13:21,320 --> 00:13:25,080
You don't normally have ravioli
as an accompaniment to something.
264
00:13:25,080 --> 00:13:28,400
I think those meatballs
taste fantastic,
265
00:13:28,400 --> 00:13:31,200
but the ravioli's just adding
a weird, crunchy texture
266
00:13:31,200 --> 00:13:32,480
to the whole dish.
267
00:13:32,480 --> 00:13:34,960
Were you trying to show us how much
you could do on one plate?
268
00:13:34,960 --> 00:13:37,480
Yes. OK. Too much, maybe.
269
00:13:39,760 --> 00:13:43,800
The pasta, I made three times
because I kept getting it wrong
270
00:13:43,800 --> 00:13:45,440
and I wish now
I'd kept it more simple
271
00:13:45,440 --> 00:13:48,160
cos it would have saved me
an awful lot of time and bother
272
00:13:48,160 --> 00:13:49,920
if I'd...done a bit less.
273
00:13:51,680 --> 00:13:55,760
Cybersecurity consultant Shreya
has taken paneer
274
00:13:55,760 --> 00:13:58,960
and made a smoked karahi
paneer curry
275
00:13:58,960 --> 00:14:02,760
in a spiced roasted tomato
and cashew nut sauce,
276
00:14:02,760 --> 00:14:07,960
served with an onion seed and
coriander spiced baby naan bread.
277
00:14:12,200 --> 00:14:13,880
Your paneer is lovely and soft.
278
00:14:13,880 --> 00:14:15,920
Your naan, I think, are great.
279
00:14:15,920 --> 00:14:18,320
The sauce itself is wonderful
and rich.
280
00:14:18,320 --> 00:14:19,800
There's enough smokiness for me,
281
00:14:19,800 --> 00:14:21,720
but it doesn't taste like
it's acrid at all.
282
00:14:21,720 --> 00:14:24,560
It tastes like it's been cooked
on a fire outside.
283
00:14:24,560 --> 00:14:26,320
We see a lot of paneer. Mm.
284
00:14:26,320 --> 00:14:28,880
You've made yours different,
so you've elevated it.
285
00:14:28,880 --> 00:14:30,920
I've never had one that's
smoky like this.
286
00:14:30,920 --> 00:14:34,640
I think it's complex in its cookery,
complex in its flavours,
287
00:14:34,640 --> 00:14:37,320
and I'm finding myself very,
very much enjoying it.
288
00:14:37,320 --> 00:14:40,160
Well done. Thank you so much.
I really appreciate it.
289
00:14:41,600 --> 00:14:46,600
I was really happy that Gregg and
John both understood the flavours
290
00:14:46,600 --> 00:14:49,200
and I did definitely breathe
a sigh of relief.
291
00:14:50,200 --> 00:14:52,840
Opting to use 00 flour,
292
00:14:52,840 --> 00:14:57,840
mapping driver Enya has made ravioli
flavoured with chilli flakes
293
00:14:57,840 --> 00:15:02,320
and filled with chorizo, paprika,
honey and ricotta
294
00:15:02,320 --> 00:15:06,560
in a spicy tomato, black olive
and cream sauce.
295
00:15:08,520 --> 00:15:10,600
I like the way in which you've
made your pasta.
296
00:15:10,600 --> 00:15:12,560
I think that's really good.
It's nice and thin.
297
00:15:12,560 --> 00:15:15,120
I like the chilli heat that's
running through the background -
298
00:15:15,120 --> 00:15:16,720
but the ricotta has split.
299
00:15:16,720 --> 00:15:20,680
You've overworked the ricotta inside
and it's going a little bit grainy,
300
00:15:20,680 --> 00:15:22,560
but you've taken a simple flour
301
00:15:22,560 --> 00:15:25,760
and you've turned it into
a majestic-looking dish.
302
00:15:25,760 --> 00:15:27,840
I like the combination
of the smokiness,
303
00:15:27,840 --> 00:15:29,240
the sweetness and the heat.
304
00:15:29,240 --> 00:15:32,280
It's not perfect,
but I like your flavours.
305
00:15:33,680 --> 00:15:36,480
I'd like to think I've done enough.
I've got my fingers crossed,
306
00:15:36,480 --> 00:15:38,600
but you just don't know
what you're up against.
307
00:15:39,840 --> 00:15:43,760
Employment lawyer Pete's
basic ingredient was chicken,
308
00:15:43,760 --> 00:15:46,760
making his version of
chicken khao soi.
309
00:15:46,760 --> 00:15:51,160
He's serving sliced, panko-encrusted
crispy chicken breast
310
00:15:51,160 --> 00:15:54,880
in a chicken, lemongrass
and chilli curry sauce.
311
00:15:56,080 --> 00:15:59,160
The noodles weren't rested enough,
so when I rolled them out
312
00:15:59,160 --> 00:16:01,320
and cooked them,
they just went to mush. OK.
313
00:16:04,480 --> 00:16:06,800
It's a shame you didn't serve
the noodles
314
00:16:06,800 --> 00:16:09,280
because I've got
perfectly cooked chicken
315
00:16:09,280 --> 00:16:12,200
with a lovely, crispy coating
on the outside.
316
00:16:12,200 --> 00:16:14,200
I'm really, really enjoying it.
317
00:16:14,200 --> 00:16:16,320
I like the fact you used chicken
two different ways.
318
00:16:16,320 --> 00:16:17,680
You used the wings to make a broth
319
00:16:17,680 --> 00:16:20,200
and you make a really good
breaded piece of chicken.
320
00:16:20,200 --> 00:16:23,800
I think it's great that you rescued
a dish. I like that.
321
00:16:23,800 --> 00:16:26,360
But it's not the dish you exp...
You wanted to cook for us!
322
00:16:27,920 --> 00:16:29,720
Sometimes, things are
going to mess up
323
00:16:29,720 --> 00:16:31,680
and you have to think on your feet
and react.
324
00:16:31,680 --> 00:16:33,680
And if I have to cook again,
325
00:16:33,680 --> 00:16:36,120
if that's my way I have to
get an apron, then I'll...
326
00:16:36,120 --> 00:16:37,720
I'll cook again and I'll smash it.
327
00:16:39,800 --> 00:16:43,680
Auto engineer Lee has chosen
to highlight chilli.
328
00:16:43,680 --> 00:16:48,720
He's made crispy chilli beef
with garlic and ginger fried rice,
329
00:16:48,720 --> 00:16:52,480
a cabbage, mint, peanut and lime
Vietnamese salad
330
00:16:52,480 --> 00:16:55,320
and gochujang mayonnaise.
331
00:16:56,720 --> 00:16:58,280
I think this looks fantastic.
332
00:16:58,280 --> 00:17:00,160
I love the colours.
I love the style.
333
00:17:03,400 --> 00:17:08,280
The star of there is the chilli
in those bits of crispy beef.
334
00:17:08,280 --> 00:17:10,720
Those strips of beef are properly
addictive.
335
00:17:10,720 --> 00:17:12,520
Well done. Thank you. Appreciate it.
336
00:17:12,520 --> 00:17:14,480
What's brilliant about this dish
337
00:17:14,480 --> 00:17:17,280
is I said I wanted these chillies
to make me sweat -
338
00:17:17,280 --> 00:17:19,120
I've got a bit of sweat on my brow,
339
00:17:19,120 --> 00:17:21,680
and I am really, really pleased
about that.
340
00:17:21,680 --> 00:17:26,640
And this dish here, Lee,
I think shows off so much.
341
00:17:26,640 --> 00:17:29,560
Perfectly cooked rice flavoured
with ginger and garlic.
342
00:17:29,560 --> 00:17:30,920
A great little salad.
343
00:17:30,920 --> 00:17:32,960
I like it a lot.
344
00:17:34,160 --> 00:17:36,360
To be honest, that felt...
It was a bit surreal.
345
00:17:36,360 --> 00:17:38,120
I wasn't expecting the comments.
346
00:17:38,120 --> 00:17:40,680
I would love an apron
after that challenge, yeah.
347
00:17:40,680 --> 00:17:42,920
I'm ready now to take an apron home.
348
00:17:45,400 --> 00:17:47,840
Thank you very much
for all your hard work.
349
00:17:47,840 --> 00:17:53,000
In a room full of great food,
two of you really did stand out.
350
00:17:57,440 --> 00:17:59,480
The first person getting
a MasterChef apron
351
00:17:59,480 --> 00:18:03,440
and going straight through
to the next round is...
352
00:18:05,640 --> 00:18:06,960
..Lee.
353
00:18:11,600 --> 00:18:13,400
The second person...
354
00:18:16,600 --> 00:18:17,640
..Shreya.
355
00:18:22,520 --> 00:18:25,440
Lee, Shreya, congratulations.
Come and get your aprons.
356
00:18:25,440 --> 00:18:27,040
Well done.
357
00:18:35,320 --> 00:18:36,680
Smashed it. Yay!
358
00:18:38,160 --> 00:18:40,560
Yeah, I did not expect
to get the apron first,
359
00:18:40,560 --> 00:18:42,720
but right now it feels amazing,
so...
360
00:18:42,720 --> 00:18:44,400
Really proud of myself.
361
00:18:44,400 --> 00:18:48,440
I am absolutely gleaming with joy.
362
00:18:48,440 --> 00:18:52,400
It's been my dream and it's in my
hand now and it feels surreal.
363
00:18:54,600 --> 00:18:56,800
There are two aprons up for grabs,
364
00:18:56,800 --> 00:18:59,520
which does, of course,
mean that two of you
365
00:18:59,520 --> 00:19:01,760
will be leaving the competition.
366
00:19:02,800 --> 00:19:05,800
We call this round
Thinking On Your Feet.
367
00:19:08,360 --> 00:19:13,640
You have the recipe for floating
islands - a poached meringue,
368
00:19:13,640 --> 00:19:17,120
perfectly formed into a shape
like a rugby ball,
369
00:19:17,120 --> 00:19:20,280
sitting on top
of a lovely, creamy custard.
370
00:19:20,280 --> 00:19:23,800
A lovely crust of caramel.
371
00:19:23,800 --> 00:19:26,440
The job for you today is to follow
that recipe
372
00:19:26,440 --> 00:19:28,360
and embellish it any way you wish
373
00:19:28,360 --> 00:19:31,560
from the ingredients
that are over here on the bench.
374
00:19:31,560 --> 00:19:33,320
You've got 45 minutes.
375
00:19:33,320 --> 00:19:35,440
Ladies and gentlemen,
let's see you do it.
376
00:19:38,240 --> 00:19:40,320
"Until peak form..."
377
00:19:40,320 --> 00:19:43,360
"Teaspoon of sugar... Milk..."
378
00:19:43,360 --> 00:19:46,800
This is a recipe that simply takes
three humble ingredients -
379
00:19:46,800 --> 00:19:50,880
eggs, milk and sugar.
380
00:19:50,880 --> 00:19:54,760
I want a bowl with a lovely rich
custard underneath it,
381
00:19:54,760 --> 00:19:57,800
the meringue, that cuts through
almost like a marshmallow,
382
00:19:57,800 --> 00:19:59,120
and that caramel across the top
383
00:19:59,120 --> 00:20:00,800
that, when you crack it
with a spoon,
384
00:20:00,800 --> 00:20:02,800
you hear it crack.
385
00:20:02,800 --> 00:20:05,400
Those three things
are really tricky.
386
00:20:06,680 --> 00:20:08,320
Can I get another couple eggs?
387
00:20:08,320 --> 00:20:10,240
I want to start my meringue again.
388
00:20:10,240 --> 00:20:12,200
Saffron, so what's your plan?
389
00:20:12,200 --> 00:20:14,920
My plan is to read this
to the letter... Yes.
390
00:20:14,920 --> 00:20:17,760
..and add some...
I'm thinking passion fruit.
391
00:20:17,760 --> 00:20:19,120
Are you using almonds as well?
392
00:20:19,120 --> 00:20:20,800
I'm thinking about using almonds.
393
00:20:20,800 --> 00:20:22,680
It looks like you've made
meringues before.
394
00:20:22,680 --> 00:20:24,320
I love doing a pavlova
in the summer.
395
00:20:24,320 --> 00:20:26,960
Do you put passion fruit with it?
Yeah. Mate, passion fruit,
396
00:20:26,960 --> 00:20:28,320
a bit of mango, pavlova.
397
00:20:28,320 --> 00:20:30,480
Mate, you'd be welcome to my barbie
any time you like.
398
00:20:30,480 --> 00:20:31,640
Great!
399
00:20:33,240 --> 00:20:36,360
Saffron's made meringue before,
and she knows how to make a caramel.
400
00:20:36,360 --> 00:20:38,480
All she's got to do now
is get the custard to work.
401
00:20:38,480 --> 00:20:40,440
Oh, sh...
402
00:20:40,440 --> 00:20:42,120
The first batch of custard,
403
00:20:42,120 --> 00:20:44,520
the egg yolks have gone wrong
for Saffron.
404
00:20:44,520 --> 00:20:46,280
I'm going to start that again...
405
00:20:46,280 --> 00:20:48,200
Can I have some eggs, please?
406
00:20:48,200 --> 00:20:50,800
How many more eggs do we give
to these contestants
407
00:20:50,800 --> 00:20:52,840
before we say,
"That's all you've got"?
408
00:20:52,840 --> 00:20:55,160
Can I have two more...two more eggs?
409
00:20:57,840 --> 00:21:00,400
Oh... One more egg.
410
00:21:02,240 --> 00:21:04,360
Charlie is staying calm
under pressure.
411
00:21:04,360 --> 00:21:06,720
He's reading the recipe.
He's got caramel on
412
00:21:06,720 --> 00:21:10,320
and he's going to flavour his
custard with a hazelnut liqueur,
413
00:21:10,320 --> 00:21:13,320
and across the top of his floating
islands, he's putting hazelnuts.
414
00:21:13,320 --> 00:21:15,320
That's coherent. I like it.
415
00:21:16,880 --> 00:21:18,680
You seem quite happy here.
416
00:21:18,680 --> 00:21:21,160
I've never made this before.
Never eaten them.
417
00:21:21,160 --> 00:21:23,880
It's the most difficult thing
I think I'm going to have to cook.
418
00:21:23,880 --> 00:21:27,120
OK, so tell me how you've gone
about doing this task then.
419
00:21:27,120 --> 00:21:29,120
Read the recipe
and don't overcomplicate it,
420
00:21:29,120 --> 00:21:31,560
is a lesson I learned
from the first round.
421
00:21:31,560 --> 00:21:34,200
Fantastic. Charlie, off you go.
422
00:21:34,200 --> 00:21:36,200
The thing is with Charlie, though,
423
00:21:36,200 --> 00:21:39,720
he's trying to cram the poached
meringues into the tiniest pot.
424
00:21:39,720 --> 00:21:41,240
Shall I do an extra one for that?
425
00:21:41,240 --> 00:21:43,120
No, I haven't got space for that.
426
00:21:43,120 --> 00:21:46,400
Meringue puffs up and it gets bigger
and bigger and bigger.
427
00:21:46,400 --> 00:21:48,680
And the problem is they're now
bashing into each other.
428
00:21:49,840 --> 00:21:51,880
You have 20 minutes left, please.
429
00:21:53,560 --> 00:21:56,600
Have you eaten a floating island?
430
00:21:56,600 --> 00:21:58,000
Er, no.
431
00:21:58,000 --> 00:22:00,440
I'm the furthest person
from a sweet tooth ever,
432
00:22:00,440 --> 00:22:03,520
so I tend to actually avoid going to
the dessert side of things.
433
00:22:03,520 --> 00:22:06,040
If you've never made one
of these before, where do you start?
434
00:22:06,040 --> 00:22:07,720
As long as I go step by step,
435
00:22:07,720 --> 00:22:10,080
I think in my head
I can't get it wrong,
436
00:22:10,080 --> 00:22:12,560
even though I still
could get it wrong, but...!
437
00:22:14,680 --> 00:22:18,400
Enya, she's made a decent meringue,
but she can't make the quenelle -
438
00:22:18,400 --> 00:22:20,400
the rugby ball shape
with the spoon -
439
00:22:20,400 --> 00:22:22,400
so she's shaping them in her hands.
440
00:22:22,400 --> 00:22:25,560
Bits stick to your hands,
so they are unshapely.
441
00:22:27,280 --> 00:22:29,240
Are you planning on adding
anything else to it?
442
00:22:29,240 --> 00:22:32,120
I am just starting a little bit
of a coffee liqueur,
443
00:22:32,120 --> 00:22:34,400
just because
I love coffee flavoured things.
444
00:22:34,400 --> 00:22:36,760
A little bit of booze in the
custard. A little bit of booze.
445
00:22:38,240 --> 00:22:40,480
Coffee liqueur into the custard?
446
00:22:40,480 --> 00:22:41,920
I think it's a nice idea.
447
00:22:41,920 --> 00:22:45,480
You've got to add it
a little bit at a time.
448
00:22:45,480 --> 00:22:49,680
Otherwise, you'll make your custard
very, very wet and watery,
449
00:22:49,680 --> 00:22:51,680
and it's going to taste
like a cocktail.
450
00:22:55,800 --> 00:22:56,920
Agh...
451
00:22:59,000 --> 00:23:03,280
Pete, you looked very calm, almost
like a lawyer, in the last round.
452
00:23:03,280 --> 00:23:05,480
Now you look a little bit
like the defendant.
453
00:23:05,480 --> 00:23:06,880
I... I agree.
454
00:23:06,880 --> 00:23:10,160
I'm finding cooking this a bit
of a challenge,
455
00:23:10,160 --> 00:23:11,520
but that's the point, right?
456
00:23:11,520 --> 00:23:13,280
Are you adding anything
to this meringue?
457
00:23:13,280 --> 00:23:17,600
I've got some hazelnuts,
some amaretto through the custard.
458
00:23:17,600 --> 00:23:20,760
But other than that, just trying
to kind of nail the technique.
459
00:23:22,960 --> 00:23:24,680
I don't know what's happening
to Pete.
460
00:23:24,680 --> 00:23:26,560
He is really, really nervous.
461
00:23:26,560 --> 00:23:28,840
You have just three minutes.
462
00:23:38,120 --> 00:23:40,560
And now I'm just trying to get
it off the rolling pin.
463
00:23:45,240 --> 00:23:46,280
That's it.
464
00:23:47,360 --> 00:23:48,560
Your time's up.
465
00:23:48,560 --> 00:23:51,240
THEY SIGH
466
00:23:54,200 --> 00:23:56,560
For her floating island dessert,
467
00:23:56,560 --> 00:24:01,680
Saffron is serving her poached
meringue on a passion fruit custard
468
00:24:01,680 --> 00:24:03,440
topped with caramel
469
00:24:03,440 --> 00:24:05,320
and sliced almonds.
470
00:24:07,120 --> 00:24:09,360
You've done a great big one
in a shallow bowl,
471
00:24:09,360 --> 00:24:10,600
so it's not floating.
472
00:24:10,600 --> 00:24:12,560
Mm. You were supposed to make
a floating island
473
00:24:12,560 --> 00:24:15,520
and you've done a sitting
island, but that's OK. OK.
474
00:24:17,640 --> 00:24:19,880
Your meringue is light and fluffy.
475
00:24:19,880 --> 00:24:22,160
Your caramel is the perfect colour.
476
00:24:22,160 --> 00:24:24,600
This is very, very good indeed.
477
00:24:24,600 --> 00:24:26,680
Passion fruit custard, I think,
is lovely,
478
00:24:26,680 --> 00:24:27,960
especially with the caramel.
479
00:24:27,960 --> 00:24:29,640
I've got to say,
I'm really impressed.
480
00:24:31,360 --> 00:24:35,080
It felt like a massive improvement
because in the last round,
481
00:24:35,080 --> 00:24:38,960
I don't think I proved myself
so this one I did, I feel.
482
00:24:42,200 --> 00:24:46,960
Pete is serving his floating island
meringue on an amaretto custard,
483
00:24:46,960 --> 00:24:50,240
along with a caramel and hazelnuts.
484
00:24:54,560 --> 00:24:57,640
Pete, your custard's fantastic.
It's lovely and rich.
485
00:24:57,640 --> 00:25:00,360
I like that amaretto flavour
in the background.
486
00:25:00,360 --> 00:25:01,800
Your meringue,
487
00:25:01,800 --> 00:25:04,240
it's a pretty looking thing,
but those need to be cooked
488
00:25:04,240 --> 00:25:05,680
a little bit more.
489
00:25:05,680 --> 00:25:08,240
We're talking about a couple
of minutes in the pan here
490
00:25:08,240 --> 00:25:10,720
with this meringue,
and you've got a perfect dish.
491
00:25:10,720 --> 00:25:12,120
Your caramel is good.
492
00:25:12,120 --> 00:25:13,320
Very, very well done.
493
00:25:14,960 --> 00:25:17,200
That test was pretty tough.
494
00:25:18,200 --> 00:25:20,760
Just a shame I couldn't do
a little bit better.
495
00:25:23,320 --> 00:25:25,720
For her floating island dessert,
496
00:25:25,720 --> 00:25:28,440
Enya is serving
a coffee liqueur custard
497
00:25:28,440 --> 00:25:32,360
and has topped her meringue
with a coffee liqueur caramel.
498
00:25:35,600 --> 00:25:37,920
Lovely flavour through that custard,
499
00:25:37,920 --> 00:25:40,760
but your creme anglaise
is going a little bit grainy.
500
00:25:40,760 --> 00:25:43,280
You've cooked it
a little bit too much.
501
00:25:43,280 --> 00:25:45,520
I like the flavour of the coffee
liqueur going through.
502
00:25:45,520 --> 00:25:46,640
That's good.
503
00:25:46,640 --> 00:25:49,960
Your meringues, they've gone
a little bit a bit stringy,
504
00:25:49,960 --> 00:25:53,880
sort of hard on the outside
and very soft on the inside.
505
00:25:53,880 --> 00:25:56,560
Maybe it's got to do with moulding
them in your hands.
506
00:25:58,360 --> 00:26:00,120
SHE CHUCKLES
507
00:26:00,120 --> 00:26:02,480
When I walked in and seen
that I was blatantly
508
00:26:02,480 --> 00:26:03,840
going to be baking something,
509
00:26:03,840 --> 00:26:05,320
my heart sank.
510
00:26:05,320 --> 00:26:07,320
I'm just not a dessert maker,
511
00:26:07,320 --> 00:26:09,280
so I just did what I could.
512
00:26:10,960 --> 00:26:13,920
Charlie is serving his floating
island meringue
513
00:26:13,920 --> 00:26:16,000
on a hazelnut liqueur custard
514
00:26:16,000 --> 00:26:20,000
topped with caramel,
toasted hazelnuts, raspberries,
515
00:26:20,000 --> 00:26:23,400
strawberries and spun sugar.
516
00:26:23,400 --> 00:26:25,880
You like to put lots of things
on a plate, don't you, Charlie?
517
00:26:25,880 --> 00:26:28,040
I wanted to make it decorative.
Right.
518
00:26:31,640 --> 00:26:35,080
I think you may have sprinkled salt
on there instead of sugar,
519
00:26:35,080 --> 00:26:37,160
because I'm picking up a little bit
of salt.
520
00:26:37,160 --> 00:26:38,440
Fingers in the wrong jar.
521
00:26:38,440 --> 00:26:41,400
Plenty of vanilla in your custard,
but it's scrambly.
522
00:26:41,400 --> 00:26:43,280
Your meringues are really,
really nice.
523
00:26:43,280 --> 00:26:45,400
They're nice and firm.
They're well flavoured.
524
00:26:45,400 --> 00:26:46,600
Your caramel is great.
525
00:26:46,600 --> 00:26:48,880
But there was a mistake,
which is the salt,
526
00:26:48,880 --> 00:26:50,800
and that custard, it's lumpy.
527
00:26:53,080 --> 00:26:55,200
Nobody cooked a perfect
ten out of ten
528
00:26:55,200 --> 00:26:56,520
and it was new to all of us,
529
00:26:56,520 --> 00:26:59,120
and so it's just a question
of who did best on the day.
530
00:27:03,080 --> 00:27:06,280
Now, two of these contestants
get their apron and go through.
531
00:27:06,280 --> 00:27:08,880
And, of course, two of them
leave the competition.
532
00:27:08,880 --> 00:27:12,280
Saffron made us two good
looking dishes.
533
00:27:12,280 --> 00:27:14,360
The last round,
it would have been nice
534
00:27:14,360 --> 00:27:16,360
to have seen a bit
more skill on show.
535
00:27:16,360 --> 00:27:19,080
I think in this round she showed
us she does have skill.
536
00:27:19,080 --> 00:27:20,840
I'm finding it hard
to judge Charlie,
537
00:27:20,840 --> 00:27:23,880
because he makes really good
meringues, but he curdles custard.
538
00:27:23,880 --> 00:27:25,360
He makes really good meatballs,
539
00:27:25,360 --> 00:27:27,760
but doesn't seem to know
how to make them into a dish.
540
00:27:27,760 --> 00:27:29,680
But he's definitely got
a decent touch.
541
00:27:29,680 --> 00:27:33,400
Pete in the first round promised
us a Thai noodle dish.
542
00:27:33,400 --> 00:27:36,120
His noodles didn't work,
but I liked the flavour of it.
543
00:27:36,120 --> 00:27:38,320
Perfectly cooked chicken
with a crust on it.
544
00:27:38,320 --> 00:27:39,960
I loved his sauce.
545
00:27:39,960 --> 00:27:43,440
In this round, his custard was good,
his caramel was good.
546
00:27:43,440 --> 00:27:45,440
I think he may have talent.
547
00:27:46,480 --> 00:27:49,120
Enya's ravioli in the last round,
I thought it looked lovely.
548
00:27:49,120 --> 00:27:52,480
But inside the ravioli,
the ricotta was split.
549
00:27:52,480 --> 00:27:55,000
Enya did struggle
with her floating islands.
550
00:27:55,000 --> 00:27:57,800
We had an odd-shaped
patchwork meringue in there.
551
00:27:57,800 --> 00:28:00,760
The custard had curdled,
which was a real shame.
552
00:28:00,760 --> 00:28:04,640
We've got to make a decision.
Two get aprons, two go home.
553
00:28:06,760 --> 00:28:09,400
If this was it, I am super happy -
554
00:28:09,400 --> 00:28:12,400
but, ultimately, I want to stay.
555
00:28:12,400 --> 00:28:14,880
I think it's a toss of a coin
whether I stay
556
00:28:14,880 --> 00:28:16,440
in the competition or not -
557
00:28:16,440 --> 00:28:20,720
but I want to stay in the MasterChef
kitchen as long as I can.
558
00:28:20,720 --> 00:28:24,000
If I went home now, I would regret
not being able to carry on
559
00:28:24,000 --> 00:28:26,880
in the competition
and having another crack at it.
560
00:28:26,880 --> 00:28:29,320
I want to stay to the point
I can actually cry right now.
561
00:28:29,320 --> 00:28:31,400
I want to stay really, really badly.
562
00:28:31,400 --> 00:28:32,760
I don't want to go home.
563
00:28:34,960 --> 00:28:37,800
As you know, we have just
two aprons to give.
564
00:28:39,880 --> 00:28:41,040
We have made a decision,
565
00:28:41,040 --> 00:28:44,040
and we've made it across the two
dishes that you made for us.
566
00:28:45,520 --> 00:28:49,640
The first contestant getting
an apron and going through is...
567
00:28:53,000 --> 00:28:55,000
..Saffron.
568
00:28:55,000 --> 00:28:56,760
Congratulations.
569
00:28:59,360 --> 00:29:01,560
Our second contestant...
570
00:29:03,440 --> 00:29:04,480
..is...
571
00:29:05,960 --> 00:29:07,480
..Pete.
572
00:29:13,360 --> 00:29:15,680
Charlie, Enya, sorry to see you go.
573
00:29:15,680 --> 00:29:16,720
Thank you.
574
00:29:16,720 --> 00:29:19,400
Thank you very much.
Thanks, Charlie. Thanks, Enya.
575
00:29:22,960 --> 00:29:27,840
I'll look back with enjoyment
and an experience,
576
00:29:27,840 --> 00:29:30,200
but one that I wish I'd gone further
with.
577
00:29:31,240 --> 00:29:33,920
It's going to change my life
in my own little ways.
578
00:29:33,920 --> 00:29:36,120
Like, I've made it to MasterChef,
at the end of the day.
579
00:29:36,120 --> 00:29:38,160
So I'm just going to look at
the positives
580
00:29:38,160 --> 00:29:40,440
and just keep looking
at it that way.
581
00:29:40,440 --> 00:29:43,080
Saffron, Pete, congratulations.
582
00:29:43,080 --> 00:29:44,960
Yay!
583
00:29:44,960 --> 00:29:46,320
Whew!
584
00:29:46,320 --> 00:29:47,840
Come and get your aprons.
585
00:29:49,160 --> 00:29:50,520
Well done.
586
00:29:50,520 --> 00:29:54,240
Saffron, probably one of the best
birthday presents you'll get
587
00:29:54,240 --> 00:29:56,720
in a while. Ever. Ever! Ever.
588
00:29:58,000 --> 00:30:00,800
The emotions are yet to enter
my face,
589
00:30:00,800 --> 00:30:02,560
but I am super happy.
590
00:30:02,560 --> 00:30:04,160
Yeah!
591
00:30:04,160 --> 00:30:05,600
I'm thrilled.
592
00:30:05,600 --> 00:30:07,440
I didn't think it would go
like this.
593
00:30:07,440 --> 00:30:09,040
I think I'm going to go and lie down
594
00:30:09,040 --> 00:30:10,880
and just get ready
for the next round.
595
00:30:20,240 --> 00:30:21,560
Welcome back.
596
00:30:21,560 --> 00:30:23,920
You all look very smart
in your MasterChef aprons.
597
00:30:23,920 --> 00:30:25,840
Congratulations.
598
00:30:25,840 --> 00:30:28,920
Now you have to impress
not just me and John,
599
00:30:28,920 --> 00:30:32,000
but three especially invited guests
that are in that dining room.
600
00:30:34,800 --> 00:30:36,920
Winner Eddie Scott,
601
00:30:36,920 --> 00:30:39,080
runners-up Claire Fyfe
602
00:30:39,080 --> 00:30:41,040
and the wonderful Pookie.
603
00:30:42,040 --> 00:30:43,920
Your job now is to keep
those aprons.
604
00:30:43,920 --> 00:30:46,560
We only have three
quarterfinal places.
605
00:30:46,560 --> 00:30:49,840
That does mean, at the end of this,
one of you will be going home.
606
00:30:49,840 --> 00:30:52,120
You've got 1 hour and 15 minutes,
ladies and gentlemen.
607
00:30:52,120 --> 00:30:54,160
Two courses.
608
00:30:54,160 --> 00:30:55,400
Let's cook.
609
00:30:55,400 --> 00:30:56,440
Bosh.
610
00:31:02,000 --> 00:31:04,520
Lee, in that last round,
you really impressed us.
611
00:31:04,520 --> 00:31:06,080
What have we got in this round?
612
00:31:06,080 --> 00:31:09,320
We're going Indian today.
I've done an onion bhaji to start
613
00:31:09,320 --> 00:31:12,560
with a mint raita
and a tamarind chutney.
614
00:31:12,560 --> 00:31:16,360
And then we're going
Kashmiri chilli chicken masala
615
00:31:16,360 --> 00:31:19,560
with an onion fried rice and
a garlic and coriander flatbread.
616
00:31:19,560 --> 00:31:23,840
So, do your whole family love
these rich, vibrant Indian flavours?
617
00:31:23,840 --> 00:31:27,320
Absolutely, but I'm more of
a spicy, rich kind of guy.
618
00:31:27,320 --> 00:31:28,720
My missus likes them more creamy,
619
00:31:28,720 --> 00:31:30,880
so I've basically chose
to mix the two.
620
00:31:32,400 --> 00:31:34,200
Lee is full of energy.
621
00:31:34,200 --> 00:31:38,160
The amount of spices on his bench,
I think, is really impressive.
622
00:31:38,160 --> 00:31:39,480
I think I'm in the zone.
623
00:31:39,480 --> 00:31:42,120
Lee is making for us an onion bhaji.
624
00:31:42,120 --> 00:31:45,240
It's got to be soft and really
warm on the inside,
625
00:31:45,240 --> 00:31:47,320
but crispy on the outside.
626
00:31:47,320 --> 00:31:51,600
And then main course -
Kashmiri creamy chicken curry.
627
00:31:51,600 --> 00:31:54,680
He says it's got to be big and bold,
but he's putting cream in it
628
00:31:54,680 --> 00:31:57,120
because his wife likes it
a little bit milder,
629
00:31:57,120 --> 00:31:58,840
so how's he going to make that work?
630
00:31:58,840 --> 00:32:00,360
Pressure, this is, mate.
631
00:32:01,320 --> 00:32:03,280
I want to show the judges today
632
00:32:03,280 --> 00:32:05,360
that I can really play around
with spices
633
00:32:05,360 --> 00:32:06,840
and create bold flavours -
634
00:32:06,840 --> 00:32:09,400
and also that I'm not just
a one-hit wonder.
635
00:32:09,400 --> 00:32:11,240
I think I'm concerned about
the flatbreads,
636
00:32:11,240 --> 00:32:13,880
and also the onion bhajis. If I
don't cook them all the way through
637
00:32:13,880 --> 00:32:16,000
and they're stodgy in the middle,
that's a concern,
638
00:32:16,000 --> 00:32:17,520
but...we're going to do it.
639
00:32:21,560 --> 00:32:23,920
Shreya, what are your dishes
to impress, please?
640
00:32:23,920 --> 00:32:27,360
The starter is going to be a chaat.
Forgive me. What's a chaat?
641
00:32:27,360 --> 00:32:30,480
A chaat is a very popular
street food in India.
642
00:32:30,480 --> 00:32:32,600
We call it a katori chaat in Hindi,
643
00:32:32,600 --> 00:32:34,880
which is loosely translated
into a basket,
644
00:32:34,880 --> 00:32:37,200
and it's filled with masala
mashed potato.
645
00:32:37,200 --> 00:32:40,320
It's got the yellow chickpeas,
it's got three kinds of chutneys,
646
00:32:40,320 --> 00:32:41,640
a whipped mint yoghurt...
647
00:32:41,640 --> 00:32:44,640
And your main course?
It is going to be a makhani dhal,
648
00:32:44,640 --> 00:32:47,000
which is comforting.
It's like a big hug.
649
00:32:47,000 --> 00:32:49,880
You've got a great smile on your
face. You seem excited by this.
650
00:32:49,880 --> 00:32:52,280
I am excited -
I'm really nervous about the time.
651
00:32:53,400 --> 00:32:56,680
The main course, we're getting
what she calls makhani dhal -
652
00:32:56,680 --> 00:32:59,200
a very, very rich dhal
with the black mung beans.
653
00:32:59,200 --> 00:33:02,880
Then we've got a minted
basmati rice and poppadoms,
654
00:33:02,880 --> 00:33:04,680
which are going to be crispy
across the top.
655
00:33:04,680 --> 00:33:07,960
She's got to make sure that dhal
has got lots of spices in it
656
00:33:07,960 --> 00:33:10,280
and it's really, really flavoursome.
657
00:33:11,520 --> 00:33:14,440
The first dish
she calls a katori chaat.
658
00:33:14,440 --> 00:33:17,880
A little deep-fried basket,
and inside that you get your chaat -
659
00:33:17,880 --> 00:33:20,400
a mixture of spiced potatoes
with a masala,
660
00:33:20,400 --> 00:33:22,000
which is a mixture of spices,
661
00:33:22,000 --> 00:33:26,080
chickpeas, yoghurt and sev,
which is deep-fried noodles.
662
00:33:26,080 --> 00:33:30,360
The most important skill
for the chaat is patience,
663
00:33:30,360 --> 00:33:33,440
because the basket is actually
wrapped around the bowl.
664
00:33:33,440 --> 00:33:37,240
If I tamper with the bowl a lot,
the katori will split.
665
00:33:37,240 --> 00:33:38,800
This has to work, yeah.
666
00:33:38,800 --> 00:33:40,920
This is the first time
I'm making that, as well.
667
00:33:40,920 --> 00:33:42,480
And this one's stuck.
668
00:33:42,480 --> 00:33:44,120
Shreya is in a real panic,
669
00:33:44,120 --> 00:33:46,640
and she's spending so much time
getting her baskets made,
670
00:33:46,640 --> 00:33:48,560
I'm concerned we're going
to get nothing else.
671
00:33:48,560 --> 00:33:50,560
I need to make two more baskets.
672
00:33:50,560 --> 00:33:53,320
Just so you know, 30 minutes
for your first course.
673
00:33:53,320 --> 00:33:54,720
You all right? No.
674
00:33:54,720 --> 00:33:57,400
PRESSURE COOKER HISSES
675
00:33:59,680 --> 00:34:04,680
Eight plates of food in an hour
and 15 minutes. That's tough.
676
00:34:04,680 --> 00:34:07,960
I feel I've pushed myself quite hard
to show the judges
677
00:34:07,960 --> 00:34:12,080
that I can put lovely flavour
combinations together
678
00:34:12,080 --> 00:34:15,480
and, ultimately, give them
a really great plate of food.
679
00:34:15,480 --> 00:34:17,480
Three guests in
the dining room today.
680
00:34:17,480 --> 00:34:20,640
What are you going to make for us?
Starter, crab parcels
681
00:34:20,640 --> 00:34:24,280
wrapped in smoked salmon
with filo pastry nest.
682
00:34:24,280 --> 00:34:27,440
Pea and wasabi puree,
a beetroot puree
683
00:34:27,440 --> 00:34:29,720
and garlic and chilli prawns.
684
00:34:29,720 --> 00:34:32,840
Is this all cold or hot?
Bit of both.
685
00:34:34,160 --> 00:34:38,040
Saffron's starter is a lot
of stuff on one plate.
686
00:34:38,040 --> 00:34:41,720
We could get something tasty.
I just can't figure out what it is.
687
00:34:41,720 --> 00:34:46,720
The next course is
a crispy chicken skin supreme
688
00:34:46,720 --> 00:34:49,320
on a bed of puy lentils
689
00:34:49,320 --> 00:34:52,200
with crispy cavolo nero
and a chimichurri.
690
00:34:52,200 --> 00:34:53,600
GREGG LAUGHS
691
00:34:53,600 --> 00:34:56,720
Wow. You're going all round
the world, aren't you? Yeah.
692
00:34:56,720 --> 00:34:59,960
We've got chimichurri,
that Argentinean steak sauce,
693
00:34:59,960 --> 00:35:03,480
the spiced Indian lentils,
the French chicken supreme
694
00:35:03,480 --> 00:35:07,440
alongside the crispy cavolo nero, a
vegetable known very well in Italy.
695
00:35:09,040 --> 00:35:13,200
It seems to me Saffron's dish
is going to be all about colour
696
00:35:13,200 --> 00:35:14,680
and the way it looks.
697
00:35:14,680 --> 00:35:17,640
I'm just adding beetroot puree
for my starter,
698
00:35:17,640 --> 00:35:21,840
just to kind of change the colour
of my lentils.
699
00:35:21,840 --> 00:35:24,320
But does it make a great
plate of food?
700
00:35:31,200 --> 00:35:32,280
Yeah, man.
701
00:35:34,080 --> 00:35:36,720
Pete. Yep. Two courses for
a quarterfinal place?
702
00:35:36,720 --> 00:35:38,880
I'm making thit kho.
703
00:35:38,880 --> 00:35:41,080
It's a comfort classic
from Vietnamese food,
704
00:35:41,080 --> 00:35:45,640
which is braised pork belly in
a very sweet, salty sticky sauce.
705
00:35:45,640 --> 00:35:49,920
Next course is sticky toffee pudding
with a miso caramel sauce,
706
00:35:49,920 --> 00:35:54,120
hazelnut ice cream and walnut crumb.
707
00:35:54,120 --> 00:35:56,920
So, the main course
is Vietnam in a bowl,
708
00:35:56,920 --> 00:35:59,800
and the dessert is the British food
that I love
709
00:35:59,800 --> 00:36:01,840
with a little Asian twist on it.
710
00:36:01,840 --> 00:36:04,200
In the last couple of rounds,
you've made silly mistakes.
711
00:36:04,200 --> 00:36:06,760
What are you going to do to make
sure you don't make mistakes?
712
00:36:06,760 --> 00:36:09,440
Stay calm and sing Abba in my head.
713
00:36:09,440 --> 00:36:11,760
Are you an Abba fan?
I do like a bit of Abba.
714
00:36:11,760 --> 00:36:13,320
What's your favourite?
715
00:36:13,320 --> 00:36:15,600
I've got Dancing Queen in my head
at the minute.
716
00:36:16,800 --> 00:36:20,040
Pete's main course, lots of
different technique on show here.
717
00:36:20,040 --> 00:36:22,760
He's got soy, he's got fish sauce,
he's got sugar.
718
00:36:22,760 --> 00:36:25,320
I just hope that sauce
isn't too sweet.
719
00:36:25,320 --> 00:36:29,400
He's got rice, then we have a slaw
he calls Vietnamese slaw.
720
00:36:29,400 --> 00:36:32,720
Then he's got pork belly
he's cooking in a pressure cooker.
721
00:36:32,720 --> 00:36:36,840
What we've got to hope is those
layers of fat melt into the meat
722
00:36:36,840 --> 00:36:39,200
and into the sauce.
Mate, if that's true,
723
00:36:39,200 --> 00:36:40,960
I'm going back for seconds
and thirds.
724
00:36:40,960 --> 00:36:42,680
My biggest worry about
the main course
725
00:36:42,680 --> 00:36:45,360
is that the pork doesn't
get tender in time.
726
00:36:45,360 --> 00:36:50,080
It's a real kind of rush to get
that cooked and ready,
727
00:36:50,080 --> 00:36:51,920
like...ASAP.
728
00:36:51,920 --> 00:36:54,640
Got a sticky toffee pudding.
729
00:36:54,640 --> 00:36:56,200
He's putting miso in,
730
00:36:56,200 --> 00:36:59,560
to give it almost a little bit of -
whew - umami.
731
00:36:59,560 --> 00:37:01,920
And then we've got
a hazelnut ice cream.
732
00:37:01,920 --> 00:37:05,720
I've never used an ice cream machine
before. It's definitely risky -
733
00:37:05,720 --> 00:37:08,320
but at the end of the day,
if you play it comfortable,
734
00:37:08,320 --> 00:37:11,200
then you might not get through,
and that'd be my biggest regret.
735
00:37:11,200 --> 00:37:14,640
Please, Pete, please -
no mistakes this time.
736
00:37:20,680 --> 00:37:22,920
MasterChef just changed
my life instantly.
737
00:37:22,920 --> 00:37:24,640
It made me realise
738
00:37:24,640 --> 00:37:26,280
that cooking is
what I want to do,
739
00:37:26,280 --> 00:37:28,240
and it's just been the most fun.
740
00:37:28,240 --> 00:37:30,640
I've been working on
a really exciting cookbook
741
00:37:30,640 --> 00:37:32,920
and hopefully working on
a restaurant, as well.
742
00:37:32,920 --> 00:37:34,760
Life's turned out brilliantly,
743
00:37:34,760 --> 00:37:38,240
and it's all thanks to what went on
in that kitchen with John and Gregg.
744
00:37:39,800 --> 00:37:42,240
It feels, honestly, a little bit
surreal being back here.
745
00:37:42,240 --> 00:37:43,960
I still have those...
I got, like,
746
00:37:43,960 --> 00:37:45,960
heart palpitations
and sweaty palms,
747
00:37:45,960 --> 00:37:49,080
but it's honestly just like
coming home to a family.
748
00:37:49,080 --> 00:37:52,960
This MasterChef journey
is something pretty incredible.
749
00:37:52,960 --> 00:37:57,800
I'm really looking forward to
tasting the contestant food
750
00:37:57,800 --> 00:38:01,840
because, in this round, it's one
of the most difficult challenges.
751
00:38:01,840 --> 00:38:02,880
Mm!
752
00:38:02,880 --> 00:38:06,240
I still have nightmares
when I'm thinking of this round.
753
00:38:06,240 --> 00:38:07,720
So...good luck, guys!
754
00:38:08,680 --> 00:38:12,720
Lee, you've got 15 minutes
till your bhajis go out. OK.
755
00:38:12,720 --> 00:38:14,440
We're kicking off with Lee.
756
00:38:14,440 --> 00:38:17,440
His starter is an onion
bhaji with mint raita
757
00:38:17,440 --> 00:38:18,720
and a tamarind chutney.
758
00:38:18,720 --> 00:38:20,560
Ah, there he is!
759
00:38:20,560 --> 00:38:24,880
That onion bhaji needs to be
so nice and crispy, doesn't it?
760
00:38:24,880 --> 00:38:26,400
You don't want something soggy.
761
00:38:26,400 --> 00:38:29,760
The mint raita...
I think it needs to be light
762
00:38:29,760 --> 00:38:32,240
and needs to show some refinement.
763
00:38:32,240 --> 00:38:35,000
The thing about tamarind chutney
it's very difficult to get right,
764
00:38:35,000 --> 00:38:37,840
I think, because you want
to have a bit of sharpness
765
00:38:37,840 --> 00:38:39,920
from the tamarind, but you want
a bit of sweetness.
766
00:38:39,920 --> 00:38:43,320
JOHN: OK, Lee, you've got five
minutes on your first course.
767
00:38:43,320 --> 00:38:44,720
OK. It's time.
768
00:38:47,280 --> 00:38:48,400
Mm.
769
00:38:51,040 --> 00:38:52,920
We're just going to sprinkle it,
finish it off
770
00:38:52,920 --> 00:38:57,760
with a bit of coriander and think...
Mate! ..we're good. They look great.
771
00:38:57,760 --> 00:38:59,680
Let's go, let's go, let's go!
772
00:38:59,680 --> 00:39:01,280
Bhajis out!
773
00:39:05,920 --> 00:39:08,760
Hello. Hi. Ladies first.
774
00:39:08,760 --> 00:39:12,640
So, today I've got an onion bhaji
with a mint raita
775
00:39:12,640 --> 00:39:14,720
and a sweet tamarind chutney.
776
00:39:14,720 --> 00:39:16,280
Thank you. Enjoy. Thanks, Lee.
777
00:39:16,280 --> 00:39:18,280
I love the presentation.
778
00:39:18,280 --> 00:39:20,240
Modern.
779
00:39:23,600 --> 00:39:28,520
This raita is really nice and light,
full of garlic, full of mint.
780
00:39:28,520 --> 00:39:30,000
I really, really like that.
781
00:39:30,000 --> 00:39:32,400
The bhaji, the outside
of it's crispy,
782
00:39:32,400 --> 00:39:34,240
but the inside is a bit dense.
783
00:39:34,240 --> 00:39:36,120
I want to have a lot of spice
in the bhaji.
784
00:39:36,120 --> 00:39:38,640
I just think it's a bit...
It's a bit... It's a bit polite.
785
00:39:38,640 --> 00:39:42,400
But I'm glad that he hasn't put in
too much of the tamarind.
786
00:39:42,400 --> 00:39:46,800
It's an OK dish, but it's got
room to be improved.
787
00:39:46,800 --> 00:39:49,520
GREGG: More than enough crisp.
Not greasy at all.
788
00:39:49,520 --> 00:39:52,160
There's spicing on there,
there's really sharp tamarind.
789
00:39:52,160 --> 00:39:54,120
I'm very, very happy with this.
790
00:39:55,680 --> 00:39:58,080
Well done, Lee. Are you all right?
Nerve-racking, that is.
791
00:39:58,080 --> 00:39:59,880
Right. Now, listen -
you've got 15 minutes.
792
00:39:59,880 --> 00:40:02,040
You all right for your main?
Yeah, I think we're good.
793
00:40:02,040 --> 00:40:05,080
So Lee's main is
Kashmiri chicken masala,
794
00:40:05,080 --> 00:40:08,160
so I'm expecting a yoghurt-based
chicken curry
795
00:40:08,160 --> 00:40:10,320
with lovely Kashmiri chillies.
796
00:40:10,320 --> 00:40:13,960
Whether he executes it properly,
we'll see.
797
00:40:13,960 --> 00:40:16,800
The onion fried rice -
I don't want it to be too greasy.
798
00:40:16,800 --> 00:40:18,960
I really want it to work
with the curry.
799
00:40:18,960 --> 00:40:23,040
I'm really, like, sort of excited
to try the flatbread.
800
00:40:23,040 --> 00:40:24,920
These need to be cooked just right.
801
00:40:24,920 --> 00:40:27,360
Lee, you've got a couple
of minutes, Chef, all right?
802
00:40:27,360 --> 00:40:29,960
We've got to go.
OK. Right, let's do it.
803
00:40:30,960 --> 00:40:32,880
The crew are going to be really,
really upset
804
00:40:32,880 --> 00:40:34,240
there's nothing left in the pot.
805
00:40:34,240 --> 00:40:36,240
Don't worry.
We'll leave them some, then.
806
00:40:37,360 --> 00:40:39,760
All right. We're going to get some
ginger quickly on there.
807
00:40:39,760 --> 00:40:41,160
How long we got?
808
00:40:42,200 --> 00:40:43,760
You are out of time.
809
00:40:43,760 --> 00:40:45,200
No worries. Let's go.
810
00:40:46,400 --> 00:40:48,320
That's a lot of hard work.
Well done. Thank you.
811
00:40:48,320 --> 00:40:50,720
Big smile on your face.
Well done, you. Whew!
812
00:40:53,000 --> 00:40:57,560
I've got a chicken Kashmiri chilli
masala with an onion fried rice
813
00:40:57,560 --> 00:40:59,840
and a garlic and coriander
flatbread. Enjoy.
814
00:40:59,840 --> 00:41:01,960
Thank you very much. Thank you.
815
00:41:04,800 --> 00:41:08,160
For me, it's mild, and I actually
quite like a mild curry.
816
00:41:08,160 --> 00:41:11,760
I really like the way that Lee's
used the Kashmiri chillies
817
00:41:11,760 --> 00:41:13,200
in his curry,
818
00:41:13,200 --> 00:41:16,360
but, other than that, it doesn't
have the layers of flavour
819
00:41:16,360 --> 00:41:18,760
that you expect with Indian food.
820
00:41:18,760 --> 00:41:22,840
The flatbread is just soaking
in oil and butter.
821
00:41:22,840 --> 00:41:24,600
I love it, I love it, I love it.
822
00:41:24,600 --> 00:41:27,360
There's so much garlic on the bread,
it's fiery.
823
00:41:27,360 --> 00:41:32,080
The chicken is still moist,
and that creamy sauce is delicious.
824
00:41:32,080 --> 00:41:33,680
Tell you what, Lee can really cook.
825
00:41:33,680 --> 00:41:36,520
He understands flavour,
and it all tastes really good.
826
00:41:38,320 --> 00:41:40,000
Whoa!
827
00:41:40,000 --> 00:41:42,600
I think, when you're in there,
your plan goes out the window.
828
00:41:42,600 --> 00:41:43,840
It's kind of just, scramble.
829
00:41:43,840 --> 00:41:47,000
Just run around and try
and get things done. So, yeah.
830
00:41:48,640 --> 00:41:50,560
15 minutes, Shreya. Yeah.
831
00:41:51,600 --> 00:41:56,400
For a starter, Shreya's making a
katori chaat served with yellow peas
832
00:41:56,400 --> 00:41:58,520
and chilled mint yoghurt.
833
00:41:58,520 --> 00:42:00,400
I want to see this contrast,
you know,
834
00:42:00,400 --> 00:42:02,680
different textures,
different flavours.
835
00:42:02,680 --> 00:42:05,080
I'm really looking forward
to try this.
836
00:42:05,080 --> 00:42:08,440
I want explosion of flavour,
something to excite me,
837
00:42:08,440 --> 00:42:12,160
something that's going to make me
jumping up and down and dancing.
838
00:42:13,560 --> 00:42:15,800
My potatoes have not cooked.
839
00:42:15,800 --> 00:42:18,000
I'm just going to put the potatoes
in the microwave
840
00:42:18,000 --> 00:42:19,680
and see if it works.
841
00:42:19,680 --> 00:42:21,160
OK. You've got two minutes.
842
00:42:23,000 --> 00:42:24,360
Oh, my God.
843
00:42:26,400 --> 00:42:28,120
Are you going
to check your potatoes?
844
00:42:28,120 --> 00:42:29,600
Yeah, I'm going now.
845
00:42:33,360 --> 00:42:36,680
It's done. Go, Shreya, go.
It's done, it's done, it's done.
846
00:42:41,920 --> 00:42:43,080
Let's go.
847
00:42:47,160 --> 00:42:50,600
Shreya's starter is a katori chaat -
848
00:42:50,600 --> 00:42:54,760
a deep-fried pastry basket
layered with yellow chickpeas,
849
00:42:54,760 --> 00:42:58,200
mashed potato, raw onion,
tamarind chutney,
850
00:42:58,200 --> 00:43:01,040
mint chutney and whipped yoghurt...
851
00:43:02,440 --> 00:43:04,680
..topped with crispy sev noodles.
852
00:43:08,240 --> 00:43:10,840
There's so much love in this dish.
853
00:43:10,840 --> 00:43:12,440
It looks so simple,
854
00:43:12,440 --> 00:43:15,840
but then, underneath, there's all
these layers, textures, flavours.
855
00:43:15,840 --> 00:43:17,600
I love that chutney.
856
00:43:17,600 --> 00:43:20,040
She's absolutely nailed this.
857
00:43:20,040 --> 00:43:21,920
Number-one fan. Love it.
858
00:43:21,920 --> 00:43:25,400
Shreya's pulled off a lot
of skilful work in this dish.
859
00:43:25,400 --> 00:43:28,600
That basket - really crispy.
It's not absorbed any oil.
860
00:43:28,600 --> 00:43:32,040
It's the perfect vehicle for
everything that she's put inside.
861
00:43:32,040 --> 00:43:36,160
This was a perfect dish,
and I enjoyed every mouthful of it.
862
00:43:36,160 --> 00:43:40,840
The tamarind sauce, the potato.
That layer is just amazing.
863
00:43:40,840 --> 00:43:44,720
And I'm so happy,
I just want to dance to this dish.
864
00:43:44,720 --> 00:43:47,360
The crispy outside basket,
that's perfect.
865
00:43:47,360 --> 00:43:49,960
And you've got tamarind
sharpness in there.
866
00:43:49,960 --> 00:43:51,480
I think that's rather lovely.
867
00:43:51,480 --> 00:43:53,280
It's all the chutneys
coming together
868
00:43:53,280 --> 00:43:55,040
that make it a real delight.
869
00:43:56,920 --> 00:43:58,560
15 minutes. Yes.
870
00:43:58,560 --> 00:44:01,120
15 minutes for your main course.
871
00:44:01,120 --> 00:44:05,440
For the main, Shreya's going to
serve us dhal makhani
872
00:44:05,440 --> 00:44:08,600
with fragrant basmati rice.
873
00:44:09,880 --> 00:44:12,240
This one is going to be tricky
to get the flavour,
874
00:44:12,240 --> 00:44:16,600
to get the beans to melt,
for the dhal to be really unctuous.
875
00:44:16,600 --> 00:44:19,360
It's difficult in the time,
but it's possible.
876
00:44:19,360 --> 00:44:22,480
The rice I'd love to be really nice
and fluffy
877
00:44:22,480 --> 00:44:27,600
because you need that light element
with this rich, creamy dhal.
878
00:44:27,600 --> 00:44:31,360
When I put the dhal together
with the rice and put in my mouth,
879
00:44:31,360 --> 00:44:35,560
it's like creamy, dreamy,
like satisfying my tummy.
880
00:44:38,960 --> 00:44:40,440
What have you got to go on here?
881
00:44:40,440 --> 00:44:42,080
Just the rice.
882
00:44:42,080 --> 00:44:43,320
OK.
883
00:44:44,720 --> 00:44:46,320
And that'll be it.
884
00:44:46,320 --> 00:44:48,000
And that'll be you done.
You did well.
885
00:44:48,000 --> 00:44:49,200
You did good.
886
00:44:51,240 --> 00:44:54,800
For her main course,
Shreya is serving dhal makhani
887
00:44:54,800 --> 00:44:57,920
made with black mung beans
and kidney beans,
888
00:44:57,920 --> 00:45:03,400
and flavoured with tomatoes, ginger,
cardamom, cumin and chilli,
889
00:45:03,400 --> 00:45:07,000
served with basmati rice
and a poppadom.
890
00:45:09,480 --> 00:45:12,600
Overall, I thought this dish
was really lovely and warming.
891
00:45:12,600 --> 00:45:14,920
Lots of flavours going through it.
892
00:45:14,920 --> 00:45:18,160
This little poppadom
was my favourite element.
893
00:45:18,160 --> 00:45:20,760
The rice, I thought,
was lovely and fluffy.
894
00:45:20,760 --> 00:45:26,560
This dhal is layer and layer
of flavour, and comforting.
895
00:45:26,560 --> 00:45:28,560
Soft beans in a rich sauce.
896
00:45:28,560 --> 00:45:30,720
Nicely seasoned,
little hint of chilli.
897
00:45:30,720 --> 00:45:33,280
It needs something else. It needs
a chutney, it needs a bread,
898
00:45:33,280 --> 00:45:36,280
to elevate it and take it from just
a bowl of rice and dhal
899
00:45:36,280 --> 00:45:37,760
to something special.
900
00:45:40,160 --> 00:45:41,320
Oh!
901
00:45:41,320 --> 00:45:42,680
Oh, my God.
902
00:45:42,680 --> 00:45:44,200
The challenge was immense.
903
00:45:44,200 --> 00:45:46,560
I can still feel the pressure.
904
00:45:46,560 --> 00:45:50,160
The last round,
we had to make one dish,
905
00:45:50,160 --> 00:45:53,360
and this time,
we had to do two dishes.
906
00:45:53,360 --> 00:45:55,240
And that really got to me.
907
00:45:56,320 --> 00:45:59,320
You doing OK? I think so.
908
00:46:00,360 --> 00:46:05,160
Saffron's starter is smoked salmon
parcels filled with crab,
909
00:46:05,160 --> 00:46:07,880
pickled cucumber, beetroot puree,
910
00:46:07,880 --> 00:46:10,880
wasabi pea puree and garlic prawns.
911
00:46:10,880 --> 00:46:13,680
Wow. There seems to be a lot
going on here.
912
00:46:13,680 --> 00:46:15,160
I just hope all of this
913
00:46:15,160 --> 00:46:18,560
won't confuse what should be
a wonderful dish.
914
00:46:18,560 --> 00:46:20,520
She's got to balance these flavours.
915
00:46:20,520 --> 00:46:22,320
That's the main challenge.
916
00:46:22,320 --> 00:46:23,640
Four minutes, Saffron.
917
00:46:23,640 --> 00:46:24,960
Aah... OK.
918
00:46:26,560 --> 00:46:28,480
I've got a white jacket.
I'm going to stand away
919
00:46:28,480 --> 00:46:30,680
from your beetroot,
if you don't mind. Yes, please do.
920
00:46:34,720 --> 00:46:36,600
Where are the prawns going?
921
00:46:36,600 --> 00:46:38,280
I think I'm going to put them
at the side.
922
00:46:38,280 --> 00:46:41,320
You haven't really considered
this, have you? No.
923
00:46:41,320 --> 00:46:42,800
Right. You done?
924
00:46:42,800 --> 00:46:43,840
Yeah.
925
00:46:47,280 --> 00:46:51,560
I have made you today a smoked
salmon parcel filled with crab,
926
00:46:51,560 --> 00:46:55,920
a filo basket with prawns,
a wasabi pea puree,
927
00:46:55,920 --> 00:46:58,560
a beetroot puree,
and some pickled cucumber.
928
00:46:58,560 --> 00:47:00,200
I hope you enjoy it.
929
00:47:03,440 --> 00:47:06,080
Saffron's tried to put so much
on the plate.
930
00:47:06,080 --> 00:47:08,000
It's never going to work.
931
00:47:08,000 --> 00:47:12,280
There's far too much of the crab
stuffed in the salmon.
932
00:47:12,280 --> 00:47:14,480
And, also, I don't get crab.
933
00:47:14,480 --> 00:47:17,480
So, she's taken beautiful
ingredients,
934
00:47:17,480 --> 00:47:19,240
and she's exhausted them.
935
00:47:19,240 --> 00:47:23,280
Actually, for the wasabi pea puree,
I don't mind that,
936
00:47:23,280 --> 00:47:26,520
because it's quite exciting,
it's something new.
937
00:47:26,520 --> 00:47:29,280
This crab mixture,
which is pleasant enough,
938
00:47:29,280 --> 00:47:30,800
I don't mind it at all.
939
00:47:30,800 --> 00:47:33,640
But why we've got a prawn and a filo
basket on the side of this dish,
940
00:47:33,640 --> 00:47:35,440
I'm not quite sure.
941
00:47:35,440 --> 00:47:36,640
It's very decent.
942
00:47:36,640 --> 00:47:39,120
I still think it's very confused
and it's not sure what it is.
943
00:47:40,440 --> 00:47:41,560
Hey. Hey.
944
00:47:41,560 --> 00:47:42,800
You all right, Saffron? Yeah.
945
00:47:42,800 --> 00:47:45,200
15 minutes now for your next course,
yes? Yep.
946
00:47:45,200 --> 00:47:49,320
For main, Saffron is cooking
us crispy chicken supreme
947
00:47:49,320 --> 00:47:51,120
with puy lentils,
948
00:47:51,120 --> 00:47:53,480
crispy cavolo nero,
949
00:47:53,480 --> 00:47:55,360
and chimichurri.
950
00:47:55,360 --> 00:47:58,680
She's taking this classic chicken
and lentils dish,
951
00:47:58,680 --> 00:48:01,520
and putting her spin on it.
952
00:48:01,520 --> 00:48:03,320
Happy with the chicken cookery?
953
00:48:03,320 --> 00:48:05,920
I think we'll know when I cut it
open. Cut into it.
954
00:48:05,920 --> 00:48:08,120
Chicken's got to be cooked
to perfection.
955
00:48:08,120 --> 00:48:10,320
And the puy lentils have got to be
seasoned,
956
00:48:10,320 --> 00:48:12,920
because otherwise they can be
a bit...a bit bland.
957
00:48:12,920 --> 00:48:16,720
The crispy cavolo nero have got to
be lovely and light and crispy.
958
00:48:16,720 --> 00:48:19,200
And that chimichurri has to
pack a punch.
959
00:48:19,200 --> 00:48:20,960
How's your chimichurri?
960
00:48:20,960 --> 00:48:24,040
I've added lemon juice to it.
I don't quite know why.
961
00:48:24,040 --> 00:48:26,520
You like last minute things,
don't you? Yeah.
962
00:48:27,840 --> 00:48:29,960
Right, let's go.
You got four minutes.
963
00:48:33,040 --> 00:48:34,800
Perfect. There we go, beautiful.
964
00:48:36,000 --> 00:48:37,800
Let's have a look. Wahey!
965
00:48:37,800 --> 00:48:39,080
Well done.
966
00:48:41,480 --> 00:48:43,520
You've got 30 seconds to go.
967
00:48:43,520 --> 00:48:45,400
Anything else to go on it?
No, that's it.
968
00:48:45,400 --> 00:48:46,720
Done. Let's go.
969
00:48:46,720 --> 00:48:48,160
Well done.
970
00:48:52,360 --> 00:48:56,000
For your main course, I have
cooked you a supreme of chicken,
971
00:48:56,000 --> 00:48:58,960
crispy skin, on puy lentils,
972
00:48:58,960 --> 00:49:02,840
with crispy kale
and some chimichurri.
973
00:49:02,840 --> 00:49:04,560
It looks really smart, doesn't it?
974
00:49:04,560 --> 00:49:07,640
Looks like kind of thing you find
in a modern restaurant.
975
00:49:09,640 --> 00:49:13,160
That actually was way better than
I thought it was going to be.
976
00:49:13,160 --> 00:49:15,640
I've normally got people screaming,
wanting supper.
977
00:49:15,640 --> 00:49:19,080
So, yeah, it felt sort of
weirdly natural.
978
00:49:19,080 --> 00:49:21,120
So, we'll see.
979
00:49:23,200 --> 00:49:26,960
The chicken skin is nice.
I think the chicken is well cooked.
980
00:49:26,960 --> 00:49:31,160
But I was expecting big contrasting
flavours with this chimichurri sauce
981
00:49:31,160 --> 00:49:34,520
with the spice, lentils.
Big, bold flavours -
982
00:49:34,520 --> 00:49:37,000
but I can't really taste any spice.
983
00:49:37,000 --> 00:49:39,600
The chimichurri, it's too sour.
984
00:49:39,600 --> 00:49:41,680
A little bit like Saffron's starter,
985
00:49:41,680 --> 00:49:44,280
I think there's just
far too much on the plate.
986
00:49:44,280 --> 00:49:46,120
The cavolo nero hasn't worked.
987
00:49:46,120 --> 00:49:49,880
It's supposed to be crispy,
and that is not crispy.
988
00:49:52,240 --> 00:49:54,760
You've got seven minutes
on your first course, Pete.
989
00:49:54,760 --> 00:49:56,280
All right, mate.
990
00:49:56,280 --> 00:50:00,480
For Pete's main, he is making
braised Vietnamese pork belly,
991
00:50:00,480 --> 00:50:02,440
some Thai jasmine rice,
992
00:50:02,440 --> 00:50:04,840
Vietnamese slaw and crispy shallot.
993
00:50:04,840 --> 00:50:08,040
The pork need to be soft, tender.
994
00:50:08,040 --> 00:50:10,160
That's my slight concern -
995
00:50:10,160 --> 00:50:14,080
how you can cook that pork belly
in this time.
996
00:50:14,080 --> 00:50:15,680
A little bit worried.
997
00:50:15,680 --> 00:50:17,720
OK, you've got three minutes. OK?
998
00:50:24,000 --> 00:50:25,160
Go, go, go.
999
00:50:25,160 --> 00:50:26,600
Best pork belly you've ever done?
1000
00:50:26,600 --> 00:50:27,720
No.
1001
00:50:28,880 --> 00:50:31,120
How do you say "delicious"
in Vietnamese?
1002
00:50:31,120 --> 00:50:32,600
Oh. Tho'm ngon. Tho'm ngon.
1003
00:50:32,600 --> 00:50:34,240
Tho'm ngon?
1004
00:50:34,240 --> 00:50:35,520
Lovely.
1005
00:50:35,520 --> 00:50:37,160
Pete, that's lovely. Let's go.
1006
00:50:40,560 --> 00:50:42,280
So, what we have here is thit kho,
1007
00:50:42,280 --> 00:50:44,640
which is braised Vietnamese
pork belly,
1008
00:50:44,640 --> 00:50:48,240
with steamed rice, crispy shallots
and a Vietnamese slaw.
1009
00:50:50,480 --> 00:50:53,480
We knew that the execution
of the pork in the time
1010
00:50:53,480 --> 00:50:55,120
is going to be near impossible.
1011
00:50:55,120 --> 00:50:56,960
And, yeah, the pork's a bit tough.
1012
00:50:56,960 --> 00:50:59,480
But that's got a lot of flavour,
a lot of heat in there,
1013
00:50:59,480 --> 00:51:01,000
a lot of energy.
1014
00:51:01,000 --> 00:51:04,120
That sauce is lovely and sticky
and sweet.
1015
00:51:04,120 --> 00:51:08,160
I could eat that sauce with the rice
and the slaw all day long.
1016
00:51:08,160 --> 00:51:10,760
It's delicious. I love the slaw.
1017
00:51:10,760 --> 00:51:14,560
I can actually eat a whole plateful
of the slaw.
1018
00:51:14,560 --> 00:51:16,120
Brilliant.
1019
00:51:16,120 --> 00:51:18,560
I would like my pork
a little bit softer,
1020
00:51:18,560 --> 00:51:21,240
but the flavour around it is lovely.
1021
00:51:21,240 --> 00:51:23,600
That slaw is fabulous.
1022
00:51:23,600 --> 00:51:26,120
A great combination of flavours
and textures on this plate.
1023
00:51:26,120 --> 00:51:29,280
It's sweet, it's sour,
it's salty, and it's hot.
1024
00:51:29,280 --> 00:51:31,320
Hey. You all right, Pete?
1025
00:51:31,320 --> 00:51:32,800
15 minutes.
1026
00:51:32,800 --> 00:51:35,360
Sticky toffee, ice cream. Come on!
1027
00:51:35,360 --> 00:51:40,320
This, to me, sounds like it could be
the perfect pudding.
1028
00:51:40,320 --> 00:51:43,280
It's a classic, but Pete's putting
his little twist on it
1029
00:51:43,280 --> 00:51:45,200
with a bit of miso in there.
1030
00:51:45,200 --> 00:51:47,960
But he's got to be really careful
when it comes to balancing
1031
00:51:47,960 --> 00:51:49,720
the flavour of the miso.
1032
00:51:49,720 --> 00:51:53,760
For the hazelnut ice cream, it needs
to be strong hazelnut flavour
1033
00:51:53,760 --> 00:51:58,080
to fight with the sticky toffee
pudding and the miso.
1034
00:51:58,080 --> 00:52:00,480
Let's just hope he nails it.
1035
00:52:00,480 --> 00:52:03,280
How long have I got left?
Three minutes, OK?
1036
00:52:08,960 --> 00:52:10,560
What's left to go on here?
1037
00:52:10,560 --> 00:52:12,400
Just the hazelnut ice cream.
1038
00:52:12,400 --> 00:52:14,400
Look at that, that's what you want.
Straight on.
1039
00:52:14,400 --> 00:52:16,080
Go.
1040
00:52:16,080 --> 00:52:18,200
We're on target. Go, go, go!
1041
00:52:19,360 --> 00:52:20,720
Thank you.
1042
00:52:20,720 --> 00:52:23,360
So, what we have here is sticky
toffee pudding
1043
00:52:23,360 --> 00:52:25,960
with a miso caramel sauce
and a walnut crumb,
1044
00:52:25,960 --> 00:52:28,400
with some hazelnut ice cream
on the side.
1045
00:52:31,000 --> 00:52:32,720
The cake is really moist.
1046
00:52:32,720 --> 00:52:35,720
They've got those dates flaked
through it. I really...
1047
00:52:35,720 --> 00:52:37,760
I actually really like the miso.
1048
00:52:37,760 --> 00:52:41,920
It is very difficult to balance
the savoury taste of miso
1049
00:52:41,920 --> 00:52:43,960
with the caramel.
1050
00:52:43,960 --> 00:52:46,120
Erm, I think just nearly there.
1051
00:52:46,120 --> 00:52:48,760
And I would say it's not
a hazelnut ice cream.
1052
00:52:48,760 --> 00:52:50,280
It's a hazelnut sorbet.
1053
00:52:50,280 --> 00:52:52,440
And I think it would have carried
its flavour
1054
00:52:52,440 --> 00:52:55,280
had it been more creamy,
like an ice cream.
1055
00:52:55,280 --> 00:52:58,280
The sticky sponge is lovely.
1056
00:52:58,280 --> 00:53:01,600
The ice cream, lovely flavour,
but it's slightly granular.
1057
00:53:01,600 --> 00:53:03,440
I think there's some really nice
technique.
1058
00:53:03,440 --> 00:53:04,920
I think it's a good dessert.
1059
00:53:06,880 --> 00:53:08,720
That was such a tough challenge.
1060
00:53:08,720 --> 00:53:10,280
It was so hard -
1061
00:53:10,280 --> 00:53:12,880
but I've done it now,
and I'll sleep well tonight.
1062
00:53:15,200 --> 00:53:17,600
So, we've had all the dishes, guys.
1063
00:53:17,600 --> 00:53:20,040
Now we've got this
really tough decision
1064
00:53:20,040 --> 00:53:22,440
to put the best cook through.
1065
00:53:22,440 --> 00:53:27,600
I think I have a good idea in my
mind who I want to put forward.
1066
00:53:27,600 --> 00:53:30,680
And I think I got someone
in my mind, as well.
1067
00:53:30,680 --> 00:53:32,440
The dish of the day.
1068
00:53:35,120 --> 00:53:36,880
Cooking for a place in a
quarterfinal
1069
00:53:36,880 --> 00:53:38,440
is always going to be a tough task,
1070
00:53:38,440 --> 00:53:41,280
because what they've got to do
is not just impress you and I,
1071
00:53:41,280 --> 00:53:44,320
but also impress three
invited guests in the dining room.
1072
00:53:44,320 --> 00:53:46,880
The dining room loved Shreya.
1073
00:53:46,880 --> 00:53:49,240
That deep-fried basket
was delicious.
1074
00:53:49,240 --> 00:53:51,760
Loads and loads of different
things going on,
1075
00:53:51,760 --> 00:53:53,400
and lots and lots of skill on show.
1076
00:53:53,400 --> 00:53:55,880
That dhal makhani was cooked
very, very nicely.
1077
00:53:55,880 --> 00:53:57,240
I liked the flavours -
1078
00:53:57,240 --> 00:53:59,600
and Shreya is the dining room's
favourite.
1079
00:53:59,600 --> 00:54:02,760
Therefore, Shreya is going through
to a quarterfinal.
1080
00:54:02,760 --> 00:54:07,280
We've got two more places
between Saffron, Pete and Lee.
1081
00:54:07,280 --> 00:54:09,320
I loved Lee's two dishes.
1082
00:54:09,320 --> 00:54:13,600
The onion bhaji, and then that
lovely creamy chicken curry.
1083
00:54:13,600 --> 00:54:17,480
The dining room weren't as convinced
as you and I.
1084
00:54:17,480 --> 00:54:19,520
But I thought it was great.
1085
00:54:19,520 --> 00:54:21,080
Saffron's an interesting cook.
1086
00:54:21,080 --> 00:54:23,000
Rather than a whole plate of food,
1087
00:54:23,000 --> 00:54:25,400
it's like a plate of bits
and pieces.
1088
00:54:25,400 --> 00:54:29,800
The chimichurri sauce and the crispy
cavalo nero, it didn't quite work.
1089
00:54:29,800 --> 00:54:33,040
We've got something being built
around colours and shapes,
1090
00:54:33,040 --> 00:54:36,240
rather than about flavour
and things that come together.
1091
00:54:36,240 --> 00:54:39,720
Pete is probably the most
technically proficient in the room.
1092
00:54:39,720 --> 00:54:42,160
Pete took a pork belly and tried
to cook it in an hour.
1093
00:54:42,160 --> 00:54:43,680
That's near on impossible.
1094
00:54:43,680 --> 00:54:45,280
But tasted really good.
1095
00:54:45,280 --> 00:54:47,120
Sticky toffee pudding, not bad.
1096
00:54:47,120 --> 00:54:49,200
The ice cream, we know,
wasn't quite right.
1097
00:54:49,200 --> 00:54:50,800
It was a little grainy.
1098
00:54:50,800 --> 00:54:54,440
Overall, though,
I do, do like his style.
1099
00:54:54,440 --> 00:54:56,320
Who stays? Who goes?
1100
00:54:58,160 --> 00:55:01,280
Now I've got that taste, that drive,
1101
00:55:01,280 --> 00:55:03,520
it would mean a lot for me
to stay now.
1102
00:55:03,520 --> 00:55:06,480
I'm loving cooking in the kitchen,
at the minute.
1103
00:55:06,480 --> 00:55:08,480
It's so much better
than my one-bed flat.
1104
00:55:08,480 --> 00:55:10,840
And I want a place in that
quarterfinal so bad.
1105
00:55:10,840 --> 00:55:13,880
I feel like I've just had, you know,
a taster of it.
1106
00:55:13,880 --> 00:55:16,160
So, yeah, I'd love to keep going.
1107
00:55:24,920 --> 00:55:27,920
We have, of course, with the help
of the guests in the dining room,
1108
00:55:27,920 --> 00:55:29,120
made a decision.
1109
00:55:30,240 --> 00:55:33,920
Three of you are going through
to a quarterfinal.
1110
00:55:33,920 --> 00:55:37,120
Sadly, one of you is leaving us.
1111
00:55:37,120 --> 00:55:39,120
Our first quarterfinalist is...
1112
00:55:42,840 --> 00:55:44,080
..Shreya.
1113
00:55:50,880 --> 00:55:54,040
Our second quarterfinalist...
1114
00:55:59,280 --> 00:56:00,320
..is Pete.
1115
00:56:01,720 --> 00:56:03,160
Very good, Pete.
1116
00:56:05,480 --> 00:56:10,240
Lee, Saffron, we have just one
quarterfinal place left.
1117
00:56:10,240 --> 00:56:12,920
Our third quarterfinalist is...
1118
00:56:15,640 --> 00:56:17,200
..Lee.
1119
00:56:17,200 --> 00:56:19,000
Congratulations, Lee.
1120
00:56:20,520 --> 00:56:23,040
Saffron, thank you so very much.
1121
00:56:23,040 --> 00:56:24,560
I loved it. Thank you.
1122
00:56:24,560 --> 00:56:26,600
Thank you very much indeed.
Thank you.
1123
00:56:29,040 --> 00:56:31,720
I've had such a fun journey.
1124
00:56:31,720 --> 00:56:35,520
I will look back on my experience
with pure joy.
1125
00:56:35,520 --> 00:56:38,040
I've loved every second of it.
1126
00:56:41,240 --> 00:56:44,080
You three now are MasterChef
quarterfinalists.
1127
00:56:44,080 --> 00:56:45,360
Yes!
1128
00:56:46,720 --> 00:56:47,960
Smashed it.
1129
00:56:49,240 --> 00:56:52,040
I am feeling like I'm on top
of the world.
1130
00:56:53,280 --> 00:56:55,840
Oh, my God. It's unreal.
1131
00:56:55,840 --> 00:56:59,840
Been a tiring day. I feel like I've
done ten rounds with Tyson Fury.
1132
00:56:59,840 --> 00:57:01,840
I'm absolutely knackered.
1133
00:57:03,200 --> 00:57:07,000
Little bit taken back, to be honest,
did not expect to be here still.
1134
00:57:07,000 --> 00:57:08,600
A few mistakes today,
1135
00:57:08,600 --> 00:57:10,640
but it's time for me to stop
doubting myself now.
1136
00:57:15,280 --> 00:57:16,880
Next time...
1137
00:57:16,880 --> 00:57:18,600
This is going to be interesting.
1138
00:57:18,600 --> 00:57:20,760
..six more home cooks compete
1139
00:57:20,760 --> 00:57:23,880
for the right to wear
a MasterChef apron...
1140
00:57:23,880 --> 00:57:26,400
Get food on plates right now!
1141
00:57:26,400 --> 00:57:28,720
It's going to be tight.
To the wire, this is.
1142
00:57:29,760 --> 00:57:32,400
I really think
that's absolutely delicious.
1143
00:57:32,400 --> 00:57:36,360
..before battling for a place
in the quarterfinal.
1144
00:57:36,360 --> 00:57:38,280
My tongue is, like, dancing.
1145
00:57:38,280 --> 00:57:40,040
Yeah, really, really delicious.
1146
00:57:40,040 --> 00:57:41,840
As soon as we've finished
having this chat,
1147
00:57:41,840 --> 00:57:43,560
I am finishing this plate of food.