1 00:00:02,160 --> 00:00:05,240 It's the battle for the ultimate culinary prize. 2 00:00:05,240 --> 00:00:06,440 Oooh! 3 00:00:06,440 --> 00:00:08,960 58 of the country's best home cooks... 4 00:00:08,960 --> 00:00:10,880 I need to stop shaking! 5 00:00:10,880 --> 00:00:13,080 ..all with their hearts set... 6 00:00:13,080 --> 00:00:15,600 Fingers crossed. Your sesame cracker's burning. 7 00:00:15,600 --> 00:00:17,120 Oh, no. 8 00:00:17,120 --> 00:00:19,720 ..on the coveted MasterChef trophy. 9 00:00:22,720 --> 00:00:24,320 That's a cracker of a dish. 10 00:00:24,320 --> 00:00:26,040 Absolutely ace. 11 00:00:26,040 --> 00:00:28,720 I'm so happy, I just want to dance. 12 00:00:28,720 --> 00:00:32,160 Each week, 12 extraordinary amateur talents... 13 00:00:32,160 --> 00:00:33,800 Come on, come on, come on. 14 00:00:33,800 --> 00:00:38,520 ..battle for a place in the quarterfinal. 15 00:00:38,520 --> 00:00:42,240 I think it's exceptionally good. I can't fault it. 16 00:00:42,240 --> 00:00:46,280 But only the best can earn their passport... 17 00:00:46,280 --> 00:00:48,800 I think we need to kick it up a little bit. 18 00:00:48,800 --> 00:00:51,800 ..to the ultimate culinary showdown. 19 00:00:51,800 --> 00:00:55,160 Upstairs, there is bow ties, there's ballgowns, 20 00:00:55,160 --> 00:00:56,920 and there are Michelin stars. 21 00:01:00,320 --> 00:01:04,760 This is where the wave of ambition hits the rock of reality. 22 00:01:04,760 --> 00:01:08,800 Mr Wallace, welcome back. It's MasterChef time! 23 00:01:14,880 --> 00:01:18,880 These six passionate home cooks all think they've got what it takes 24 00:01:18,880 --> 00:01:21,680 to become MasterChef champion. 25 00:01:21,680 --> 00:01:25,840 But at the end of today's heat, only three will make it through 26 00:01:25,840 --> 00:01:28,480 to this week's quarterfinal. 27 00:01:28,480 --> 00:01:30,920 It is really crazy to be here. 28 00:01:30,920 --> 00:01:34,200 I feel like I need to pinch myself a little bit, to be honest! 29 00:01:34,200 --> 00:01:36,880 The closest I thought I'd ever get to a MasterChef apron, 30 00:01:36,880 --> 00:01:40,680 I bought one from a well-known retailer! 31 00:01:40,680 --> 00:01:43,640 I hope John and Gregg are as lovely as they seem. 32 00:01:43,640 --> 00:01:46,040 I had a dream that I met them and curtsied, 33 00:01:46,040 --> 00:01:49,720 so I'm going to be trying really hard not to curtsy! 34 00:01:55,040 --> 00:01:56,320 Wow. 35 00:02:01,240 --> 00:02:04,400 A very warm welcome to the MasterChef kitchen. 36 00:02:04,400 --> 00:02:06,680 We are looking for a cookery star. 37 00:02:08,160 --> 00:02:11,000 Your first challenge we call Basics to Brilliant. 38 00:02:11,000 --> 00:02:14,200 What we want you to do is take an everyday item, 39 00:02:14,200 --> 00:02:18,080 but elevate that item into something spectacular. 40 00:02:18,080 --> 00:02:21,360 At the end of this round, Gregg and I will choose 41 00:02:21,360 --> 00:02:23,120 our two favourite dishes. 42 00:02:23,120 --> 00:02:25,320 And the people who cook those will get themselves 43 00:02:25,320 --> 00:02:30,280 a MasterChef apron and they will go straight through to the next round. 44 00:02:30,280 --> 00:02:33,200 The other four will have to stay and fight it out 45 00:02:33,200 --> 00:02:35,040 for two remaining aprons. 46 00:02:36,400 --> 00:02:39,200 One hour, 20 minutes, ladies and gentlemen. 47 00:02:39,200 --> 00:02:42,200 You know what you've got to do. Let's cook! 48 00:02:43,520 --> 00:02:45,160 Let's do it. 49 00:02:52,720 --> 00:02:56,800 43-year-old Louise grew up cooking with her Scottish grandmother. 50 00:02:56,800 --> 00:02:58,520 Formerly in wine sales, 51 00:02:58,520 --> 00:03:02,320 she now farms a five-acre smallholding in Exmoor. 52 00:03:02,320 --> 00:03:04,400 There's always someone in the farmhouse kitchen 53 00:03:04,400 --> 00:03:06,760 that I'm having to cook for. You know, if people have been 54 00:03:06,760 --> 00:03:10,080 working on the farm, I love to give them a meal at the end of the day. 55 00:03:10,080 --> 00:03:13,480 It's seasonal, it's simple, and I always cook with love. 56 00:03:15,600 --> 00:03:18,760 Louise, what's your humble ingredient? Courgettes! 57 00:03:18,760 --> 00:03:22,760 Why a courgette? At home, we always have a glut of courgettes. 58 00:03:22,760 --> 00:03:25,320 We grow lots of things, and throughout the summer 59 00:03:25,320 --> 00:03:27,680 we just have masses of courgettes. Do you live on a farm? 60 00:03:27,680 --> 00:03:30,400 I AM the farmer. What do you farm? 61 00:03:30,400 --> 00:03:31,720 Rare breed animals. 62 00:03:31,720 --> 00:03:34,920 I've got pigs, sheep, goats, geese, turkeys. 63 00:03:34,920 --> 00:03:36,720 Yeah, a whole menagerie. 64 00:03:36,720 --> 00:03:39,920 So how are you planning to elevate the courgette? 65 00:03:39,920 --> 00:03:42,600 Courgette puree with wild garlic. 66 00:03:42,600 --> 00:03:44,800 I've got griddled courgettes that will be topped 67 00:03:44,800 --> 00:03:48,040 with lamb fat crumb. And then I've got raw courgettes 68 00:03:48,040 --> 00:03:50,360 with lamb, and I've got a Pommes Anna. 69 00:03:50,360 --> 00:03:52,280 How much butter went into that Pommes Anna? 70 00:03:52,280 --> 00:03:54,160 Oh, you know, enough! 71 00:03:55,240 --> 00:03:58,400 Courgettes as a puree with wild garlic I think is inspired. 72 00:03:58,400 --> 00:04:01,480 All that lamb fat running through on the breadcrumbs, 73 00:04:01,480 --> 00:04:03,320 it sounds to me absolutely perfect. 74 00:04:03,320 --> 00:04:05,200 The lamb can be cooked all the way through, 75 00:04:05,200 --> 00:04:07,600 that's fine, as long as it's not dry. 76 00:04:07,600 --> 00:04:11,000 If this dish works, it's going to be absolutely delicious. 77 00:04:15,040 --> 00:04:18,280 33-year-old Jerome's food is influenced by his travels 78 00:04:18,280 --> 00:04:20,960 around the world, working in musical theatre. 79 00:04:20,960 --> 00:04:24,440 I think there is a similarity between 80 00:04:24,440 --> 00:04:26,080 doing a performance and cooking 81 00:04:26,080 --> 00:04:27,520 in the MasterChef kitchen. 82 00:04:27,520 --> 00:04:29,640 Space, space, space. 83 00:04:29,640 --> 00:04:33,080 Hopefully I'll be able to take the experience of being able 84 00:04:33,080 --> 00:04:36,400 to perform under pressure and apply that to my cooking as well. 85 00:04:36,400 --> 00:04:37,920 Great. 86 00:04:41,120 --> 00:04:43,760 Jerome, what do you do for a living? 87 00:04:43,760 --> 00:04:47,400 I'm a musical director, so I do music for musicals. 88 00:04:47,400 --> 00:04:49,840 I love musical theatre! 89 00:04:49,840 --> 00:04:52,320 John, Jerome's gone through to the quarterfinal! 90 00:04:52,320 --> 00:04:54,760 What's your humble ingredient? What's your dish? 91 00:04:54,760 --> 00:04:56,840 So my humble ingredient is chicken thighs. 92 00:04:56,840 --> 00:04:59,160 I'm doing some pulled chicken and they're going to go 93 00:04:59,160 --> 00:05:01,080 on top of panuchos. 94 00:05:01,080 --> 00:05:04,160 So panuchos are Mexican, and they're tortillas. 95 00:05:04,160 --> 00:05:06,360 And then I'm going to do like an Ancho chilli chocolate 96 00:05:06,360 --> 00:05:09,480 and red wine sort of reduction. I went to Mexico not too long ago, 97 00:05:09,480 --> 00:05:11,920 and the flavours there are amazing and the food's amazing. 98 00:05:11,920 --> 00:05:14,480 I'm into it! Big fist bump! 99 00:05:16,360 --> 00:05:19,000 I've never heard of panucho, so I'm really, really intrigued. 100 00:05:19,000 --> 00:05:21,280 He's going to make a tortilla using masa flour, 101 00:05:21,280 --> 00:05:23,680 which is a white cornflour, cook them, 102 00:05:23,680 --> 00:05:26,400 then he's going to fill them with refried beans, 103 00:05:26,400 --> 00:05:28,120 and then he's going to deep fry them. 104 00:05:28,120 --> 00:05:30,080 Pulled chicken across the top of that, 105 00:05:30,080 --> 00:05:31,960 this is a lot of skill on show. 106 00:05:31,960 --> 00:05:34,480 If he gets it right, I'll be really, really happy. 107 00:05:34,480 --> 00:05:37,560 It's actually more chilled than I thought it would be in here! 108 00:05:40,200 --> 00:05:43,800 IT security consultant and proud Scotsman Peter 109 00:05:43,800 --> 00:05:49,160 enjoys the challenge of recreating restaurant quality dishes at home 110 00:05:49,160 --> 00:05:51,160 for his wife and daughter. 111 00:05:51,160 --> 00:05:55,320 So the last night I watched some videos of the 50 most disastrous 112 00:05:55,320 --> 00:05:57,200 events on MasterChef! 113 00:05:57,200 --> 00:06:01,000 I've prepared myself for worst case scenario! 114 00:06:01,000 --> 00:06:04,360 And watched how bad I need to get before I'm REALLY bad! 115 00:06:04,360 --> 00:06:07,360 So anything above that, job's good! 116 00:06:09,000 --> 00:06:11,080 Peter, where are you from in Scotland? 117 00:06:11,080 --> 00:06:13,400 So I'm from a town called Irvine near Troon, 118 00:06:13,400 --> 00:06:16,120 the famous Troon golf course. Stayed there all my days. 119 00:06:16,120 --> 00:06:17,760 What's your ingredient? 120 00:06:17,760 --> 00:06:19,800 I chose the cabbage because it's used in cuisines 121 00:06:19,800 --> 00:06:20,880 throughout the world. 122 00:06:20,880 --> 00:06:23,960 Going to make braised red cabbage and braised tenderloin of venison 123 00:06:23,960 --> 00:06:27,320 with celeriac fondant, a beetroot puree, 124 00:06:27,320 --> 00:06:30,360 Shiitake mushrooms and a red wine and chocolate sauce. 125 00:06:30,360 --> 00:06:33,680 Why wouldn't you give yourself an easier time and take it simpler? 126 00:06:33,680 --> 00:06:36,480 I've really dreamt about being in this kitchen for years, 127 00:06:36,480 --> 00:06:39,680 and I really want, you know, to grab that apron. 128 00:06:39,680 --> 00:06:42,200 Red cabbage, which is his star of the show, 129 00:06:42,200 --> 00:06:45,400 venison, some celeriac on the side. Fantastic together. 130 00:06:45,400 --> 00:06:47,480 But we don't need a beetroot puree 131 00:06:47,480 --> 00:06:50,040 alongside creamed shiitake mushrooms. 132 00:06:50,040 --> 00:06:53,480 Peter seems to be overcomplicating things. 133 00:06:53,480 --> 00:06:54,720 HE SIGHS 134 00:06:54,720 --> 00:06:56,560 And Peter's just burnt his red cabbage. 135 00:06:56,560 --> 00:06:58,880 I can't believe I forgot about it. 136 00:07:00,320 --> 00:07:03,160 Yeah. It's like something for Halloween! 137 00:07:05,920 --> 00:07:09,640 Also vying for an apron is 25-year-old Sidney... 138 00:07:09,640 --> 00:07:11,000 Yeah! 139 00:07:11,000 --> 00:07:13,680 ..who aspires to use his passion for cookery to become 140 00:07:13,680 --> 00:07:15,360 a food content creator. 141 00:07:18,120 --> 00:07:21,080 Sidney, what do you do for a living? I model. I'm a model boy. 142 00:07:21,080 --> 00:07:25,480 Mate! You're a good looking fella! Oh, stop, I'm blushing! 143 00:07:25,480 --> 00:07:26,920 What cookery do you do? 144 00:07:26,920 --> 00:07:28,600 It's a bit of a mishmash, like myself. 145 00:07:28,600 --> 00:07:30,960 I mean, I was born in France, and I moved here when I was young. 146 00:07:30,960 --> 00:07:33,440 You know, my family is Ivorian, so we've got that kind of culture. 147 00:07:33,440 --> 00:07:35,000 So I'm a fusion boy. I like it. 148 00:07:35,000 --> 00:07:37,400 What's your basic ingredient? So I've gone for flour. 149 00:07:37,400 --> 00:07:39,520 Everyone's got it in the pantry. It's a basic. 150 00:07:39,520 --> 00:07:42,120 And, yeah, I'm going to jazz it up and make it something tasty. 151 00:07:42,120 --> 00:07:45,320 I am making my childhood favourite, lemon madeleines 152 00:07:45,320 --> 00:07:49,360 with a white chocolate mousse, then a nice lemon tuile on top. 153 00:07:51,800 --> 00:07:53,720 Sidney's made the only dessert in the room, 154 00:07:53,720 --> 00:07:55,240 but it's a complicated dessert. 155 00:07:55,240 --> 00:07:58,840 A madeleine is a shell-shaped cake from France, 156 00:07:58,840 --> 00:08:01,640 which are fantastic when they're done right. 157 00:08:01,640 --> 00:08:03,200 Mm! Smells good! 158 00:08:03,200 --> 00:08:05,600 But mix the batter too much, they become rubbery 159 00:08:05,600 --> 00:08:06,920 and they don't rise. 160 00:08:06,920 --> 00:08:09,320 And you don't end up with that little tiny lump on top. 161 00:08:09,320 --> 00:08:10,960 Oh, ho-ho! 162 00:08:10,960 --> 00:08:13,880 My biggest worry is if I don't get that lovely signature madeleine bump 163 00:08:13,880 --> 00:08:15,360 normally achieved by putting your 164 00:08:15,360 --> 00:08:17,280 batter into the fridge overnight. 165 00:08:17,280 --> 00:08:20,040 However, we don't have overnight. 166 00:08:20,040 --> 00:08:21,320 I practised the recipe. 167 00:08:21,320 --> 00:08:25,000 The first batch were awful, but now we're at a very good place. 168 00:08:25,000 --> 00:08:26,680 That's too much batter. 169 00:08:27,760 --> 00:08:30,560 You have 25 minutes to go. 25 minutes to go. 170 00:08:34,840 --> 00:08:37,600 Inspired by her Middle Eastern heritage, 171 00:08:37,600 --> 00:08:41,920 project manager Rana now cooks every day for her family. 172 00:08:41,920 --> 00:08:44,360 I've been practising actually in the kitchen with having 173 00:08:44,360 --> 00:08:46,000 my little ones around me. 174 00:08:46,000 --> 00:08:49,040 Julia, who's five, and Isabella is four. 175 00:08:49,040 --> 00:08:51,240 Every time they distract me, in my head, I'm like, 176 00:08:51,240 --> 00:08:52,760 "This is the judges talking to me!" 177 00:08:52,760 --> 00:08:55,520 Pomegranate? Yes. 178 00:08:55,520 --> 00:08:58,680 I hope I make myself proud. And my girls. 179 00:09:01,080 --> 00:09:04,440 Rana. That's an interesting name. Yeah. Where is that from? 180 00:09:04,440 --> 00:09:07,200 I'm from the Middle East. I'm from Jordan. 181 00:09:07,200 --> 00:09:10,280 Is Middle Eastern style your heart? Yes. 182 00:09:10,280 --> 00:09:13,160 What's your ingredient? It's pomegranate. 183 00:09:13,160 --> 00:09:16,080 I'm making pomegranate molasses. 184 00:09:16,080 --> 00:09:19,200 I'm basting the lamb with the pomegranate molasses. 185 00:09:19,200 --> 00:09:21,680 I'm using the pomegranate molasses into my muhammara, 186 00:09:21,680 --> 00:09:24,720 and some of it into my jus. What is muhammara? 187 00:09:24,720 --> 00:09:27,360 It's a Syrian dip that we use with barbecues. 188 00:09:27,360 --> 00:09:30,640 It's made of red peppers, walnuts and olive oil. 189 00:09:30,640 --> 00:09:35,240 How do I say good luck in Jordanian? Bil tawfiq. Bil tawfiq. Shukran! 190 00:09:36,680 --> 00:09:38,920 Pomegranate to me seems to be the star of the show. 191 00:09:38,920 --> 00:09:41,800 It's going everywhere. It's going in the rack of lamb. 192 00:09:41,800 --> 00:09:45,520 It's going in the muhammara, and it's also inside her gremolata. 193 00:09:45,520 --> 00:09:50,040 This is a really clever dish, but we don't want raw lamb. 194 00:09:50,040 --> 00:09:52,040 Just worried about the lamb. 195 00:09:52,040 --> 00:09:54,880 But I did test the temperature of it. 196 00:09:54,880 --> 00:09:56,600 Fingers crossed. 197 00:10:01,160 --> 00:10:04,800 At 21, bartender Olivia is the youngest contestant 198 00:10:04,800 --> 00:10:06,560 in the kitchen today. 199 00:10:06,560 --> 00:10:10,680 She was taught to cook by her mum, who is a food tech teacher. 200 00:10:10,680 --> 00:10:13,040 My cooking style... 201 00:10:13,040 --> 00:10:15,480 Hectic. 202 00:10:15,480 --> 00:10:16,760 Oh, God! 203 00:10:16,760 --> 00:10:20,360 It's like a hurricane just flew through the kitchen when I cook. 204 00:10:22,280 --> 00:10:24,040 Oh! 205 00:10:24,040 --> 00:10:25,600 It's fine. 206 00:10:25,600 --> 00:10:27,800 Just need a bigger cheesecloth. 207 00:10:27,800 --> 00:10:31,200 Cramming it all into an hour 20 might be a bit difficult, 208 00:10:31,200 --> 00:10:33,680 but I'm sure, I'm sure I'll be able to do it. 209 00:10:33,680 --> 00:10:36,600 I hope so. I might start again, though. 210 00:10:36,600 --> 00:10:38,120 If not, oops! 211 00:10:39,240 --> 00:10:40,640 Ah! 212 00:10:42,720 --> 00:10:44,160 Oh, it's not my day! 213 00:10:45,200 --> 00:10:48,720 Are you up against it? Yeah. I made too much potato mix. 214 00:10:48,720 --> 00:10:50,520 And the potato mix went on the floor. 215 00:10:50,520 --> 00:10:53,920 Then I had to start again, and then I cut my finger. 216 00:10:53,920 --> 00:10:57,840 So what I'm doing today is kartacze, a Polish potato dumpling. 217 00:10:57,840 --> 00:10:59,200 My mum's from Poland. 218 00:10:59,200 --> 00:11:02,760 You have the potato batter and then a meatball inside. 219 00:11:02,760 --> 00:11:07,240 And I'm doing Surowka, which is a cabbage and carrot salad, 220 00:11:07,240 --> 00:11:10,120 and then a vegan sour cream. It's vegan because I can't have dairy. 221 00:11:10,120 --> 00:11:12,360 All right. What do you do, if you don't mind me asking? 222 00:11:12,360 --> 00:11:13,920 I'm a bartender. 223 00:11:13,920 --> 00:11:16,960 I chose not to go to uni because I decided to move 224 00:11:16,960 --> 00:11:20,240 to the Caribbean to become a scuba diver. 225 00:11:20,240 --> 00:11:22,560 So you could become a chef. You could own a restaurant! 226 00:11:22,560 --> 00:11:24,840 Exactly. Scuba diving and chef. Brilliant! 227 00:11:26,160 --> 00:11:28,520 Olivia's making for us something I've never had before, 228 00:11:28,520 --> 00:11:30,720 which she calls kartacze. 229 00:11:30,720 --> 00:11:32,720 What should happen here is the potato casing 230 00:11:32,720 --> 00:11:35,000 around the outside should become sealed. 231 00:11:35,000 --> 00:11:37,320 Then, as the meat cooks, all the juice of the meat 232 00:11:37,320 --> 00:11:39,200 will stay inside that little dumpling. 233 00:11:39,200 --> 00:11:41,440 So when you open it up, it should almost have 234 00:11:41,440 --> 00:11:44,040 like a meaty soup in the centre of it. 235 00:11:44,040 --> 00:11:46,720 But right now, Olivia is having what I would call a shocker. 236 00:11:46,720 --> 00:11:49,480 Why did I choose this out of everything? 237 00:11:49,480 --> 00:11:52,840 She had to remake the potato dough, and that's put everything behind. 238 00:11:52,840 --> 00:11:55,080 And those dumplings have only just gone into the water. 239 00:11:55,080 --> 00:11:58,000 I hope they're cooked. How are we doing for time? 240 00:11:58,000 --> 00:12:00,440 Guys, five minutes left. 241 00:12:00,440 --> 00:12:02,880 Cool. 242 00:12:02,880 --> 00:12:04,720 Deary me. 243 00:12:09,080 --> 00:12:10,600 That is great. 244 00:12:13,440 --> 00:12:16,480 We live to eat lamb in the Middle East! 245 00:12:16,480 --> 00:12:18,480 Erm... 246 00:12:26,440 --> 00:12:28,240 Time's up. Everybody stop. 247 00:12:29,960 --> 00:12:31,160 Oh, my God. 248 00:12:32,240 --> 00:12:34,480 Don't cry. Don't cry. I know! 249 00:12:38,080 --> 00:12:40,520 First up is musical director Jerome. 250 00:12:40,520 --> 00:12:44,320 His basic ingredient was chicken thighs, which he shredded 251 00:12:44,320 --> 00:12:47,600 and served on top of Mexican panuchos, 252 00:12:47,600 --> 00:12:51,280 a deep-fried tortilla stuffed with refried beans 253 00:12:51,280 --> 00:12:55,160 with a chipotle chilli salsa, pickled onions and fennel 254 00:12:55,160 --> 00:12:59,080 and a red wine, chocolate and Ancho chilli sauce. 255 00:13:03,480 --> 00:13:05,280 The panuchos I think are really good. 256 00:13:05,280 --> 00:13:07,120 The tortilla's crispy and has the flavour 257 00:13:07,120 --> 00:13:08,920 almost of a corn chip. 258 00:13:08,920 --> 00:13:11,400 The refried beans giving a little bit of moisture. 259 00:13:11,400 --> 00:13:13,560 The actual salsa itself not too wet. 260 00:13:13,560 --> 00:13:16,280 The chicken across the top has stayed lovely and moist. 261 00:13:16,280 --> 00:13:18,560 You've done a lot of work here. 262 00:13:18,560 --> 00:13:20,720 I like it very much. 263 00:13:20,720 --> 00:13:22,920 But you were supposed to elevate a chicken. 264 00:13:22,920 --> 00:13:25,120 And the chicken is very much a backing singer. 265 00:13:25,120 --> 00:13:27,600 But I'm very much enjoying your Mexican flavour. 266 00:13:27,600 --> 00:13:29,080 Thank you very much. 267 00:13:31,280 --> 00:13:34,040 It looked like I wanted it to. It tasted like I wanted it to. 268 00:13:34,040 --> 00:13:36,680 I'm really happy that they liked it, and I was able to give them 269 00:13:36,680 --> 00:13:38,680 something they hadn't had before. 270 00:13:40,720 --> 00:13:44,280 IT consultant Peter's dish to showcase cabbage 271 00:13:44,280 --> 00:13:48,200 is braised red cabbage, tenderloin of venison, 272 00:13:48,200 --> 00:13:53,720 celeriac fondant, creamed shiitake mushrooms, beetroot puree, 273 00:13:53,720 --> 00:13:56,680 and a red wine and chocolate sauce. 274 00:14:00,920 --> 00:14:03,680 The star of the show is supposed to be the red cabbage, 275 00:14:03,680 --> 00:14:05,800 and your red cabbage got over-reduced. 276 00:14:05,800 --> 00:14:09,040 And sadly, it's going tough, a little bit dry, 277 00:14:09,040 --> 00:14:10,680 and it's going bitter. 278 00:14:10,680 --> 00:14:12,600 Your venison is cooked really, really nicely. 279 00:14:12,600 --> 00:14:14,360 So is your celeriac fondant. 280 00:14:14,360 --> 00:14:16,800 But then we get beetroot, we get chocolate, we get red wine, 281 00:14:16,800 --> 00:14:20,440 all coming together and it's just too many things. 282 00:14:20,440 --> 00:14:24,200 I like sweet with the game, but chocolate and the beetroot 283 00:14:24,200 --> 00:14:26,560 can't survive with the strength of that cabbage. 284 00:14:26,560 --> 00:14:29,960 And you know you've over-reduced that. 100%. Yeah. 285 00:14:32,760 --> 00:14:35,760 Pretty devastated about the cabbage. 286 00:14:35,760 --> 00:14:37,800 Just... Yeah, took my eye off it. 287 00:14:39,880 --> 00:14:43,840 Project manager Rana's basic ingredient was pomegranate. 288 00:14:43,840 --> 00:14:46,720 She's made a pomegranate and pistachio crusted 289 00:14:46,720 --> 00:14:50,000 rack of lamb with Muhammara, 290 00:14:50,000 --> 00:14:54,600 a dip made from pomegranate molasses, walnuts and peppers, 291 00:14:54,600 --> 00:14:59,560 a mint gremolata, and a pomegranate lamb jus. 292 00:15:04,560 --> 00:15:07,320 I stood on your shoulder as you were slicing through that lamb. 293 00:15:07,320 --> 00:15:10,680 It is perfect. The pink meat itself is beautifully juicy. 294 00:15:10,680 --> 00:15:13,160 You've got levels of sweet, sharp pomegranate 295 00:15:13,160 --> 00:15:14,920 running through the whole dish. 296 00:15:14,920 --> 00:15:17,680 I'm very, very happy with all of this. 297 00:15:18,680 --> 00:15:21,040 You can afford to be a little bit bolder here. 298 00:15:21,040 --> 00:15:24,000 The muhammara in the middle is absolutely delicious. 299 00:15:24,000 --> 00:15:25,400 But I'm going to run out. 300 00:15:25,400 --> 00:15:28,040 You've got a little tiny bit of the molasses, 301 00:15:28,040 --> 00:15:30,640 but you can really afford to, like, douse it. 302 00:15:30,640 --> 00:15:34,560 It's a very good dish, but it just needs a little bit more oomph. 303 00:15:36,640 --> 00:15:39,560 I played it a bit safe this time. 304 00:15:39,560 --> 00:15:43,000 But, yeah, there's a lot of room for improvement. 305 00:15:45,040 --> 00:15:48,120 Bartender Olivia's ingredient was potato. 306 00:15:48,120 --> 00:15:53,360 She's made kartacze, Polish potato dumplings stuffed with pork mince 307 00:15:53,360 --> 00:15:57,880 with surowka, a carrot and cabbage salad, vegan sour cream, 308 00:15:57,880 --> 00:16:01,160 and a crispy onion and bacon topping. 309 00:16:01,160 --> 00:16:02,840 It's a big dish, isn't it? 310 00:16:02,840 --> 00:16:05,040 I mean, you know, it's hearty. Yeah. 311 00:16:05,040 --> 00:16:09,040 It's my first ever kartacze, and I quite like them. 312 00:16:09,040 --> 00:16:12,200 The inside, the rich pork, the juices coming out of the pork 313 00:16:12,200 --> 00:16:14,600 so you've almost got like a soup mixture in there, 314 00:16:14,600 --> 00:16:17,200 and your salad underneath is really, really tasty. 315 00:16:17,200 --> 00:16:19,400 Listen, it's got no finesse whatsoever. 316 00:16:19,400 --> 00:16:22,320 I would eat that, but I would like the pork inside there 317 00:16:22,320 --> 00:16:24,480 cooked a little bit more. Yeah. 318 00:16:25,760 --> 00:16:29,240 If I had to cook again, I think it would give me an opportunity 319 00:16:29,240 --> 00:16:32,720 to kind of redeem myself from the mess that was earlier! 320 00:16:35,200 --> 00:16:38,760 Farmer Louise chose courgettes as her basic ingredient 321 00:16:38,760 --> 00:16:41,360 and has served them three ways. 322 00:16:41,360 --> 00:16:43,680 Pureed with wild garlic, 323 00:16:43,680 --> 00:16:47,000 griddled and topped with a lamb fat crumb, 324 00:16:47,000 --> 00:16:49,240 and raw in a lemon and mint dressing, 325 00:16:49,240 --> 00:16:52,080 with a roast lamb fillet, Pommes Anna, 326 00:16:52,080 --> 00:16:54,360 and a honey and feta dressing. 327 00:17:02,240 --> 00:17:04,160 Your lamb is cooked to perfection. 328 00:17:04,160 --> 00:17:06,600 Pink in the middle, lots of colour outside. 329 00:17:06,600 --> 00:17:08,920 Your puree still tastes of courgettes, 330 00:17:08,920 --> 00:17:10,760 but it's heavy with wild garlic. 331 00:17:10,760 --> 00:17:13,200 The little baby courgette with the breadcrumbs 332 00:17:13,200 --> 00:17:15,080 that have been in the lamb fat, 333 00:17:15,080 --> 00:17:18,960 the flavour coming off of there is just wonderful. 334 00:17:18,960 --> 00:17:20,440 Louise... 335 00:17:20,440 --> 00:17:21,760 Boom! 336 00:17:22,760 --> 00:17:25,880 Absolutely ace. 337 00:17:25,880 --> 00:17:28,640 Texture, flavour, the way it's being cooked, 338 00:17:28,640 --> 00:17:29,920 it's fantastic. 339 00:17:29,920 --> 00:17:31,840 If that was served to me in a restaurant, 340 00:17:31,840 --> 00:17:34,320 I'd be very, very happy indeed. Oh, my goodness! 341 00:17:36,840 --> 00:17:40,000 See? Told you! Well done. 342 00:17:40,000 --> 00:17:41,880 Thank you! So good. 343 00:17:42,920 --> 00:17:44,680 I can't believe the comments. 344 00:17:44,680 --> 00:17:47,800 I've watched MasterChef forever, and it's very rare that happens. 345 00:17:47,800 --> 00:17:49,680 And I can't believe it's little old me! 346 00:17:49,680 --> 00:17:51,200 It's just... Yeah. 347 00:17:51,200 --> 00:17:55,600 I mean, I am going to take a while to come down from this! 348 00:17:55,600 --> 00:18:00,880 Last up is model Sidney, who used flour to make lemon madeleines. 349 00:18:00,880 --> 00:18:04,400 He served them with white chocolate mousse, raspberry compote, 350 00:18:04,400 --> 00:18:08,000 orange-infused chocolate shavings and a lemon tuile. 351 00:18:09,600 --> 00:18:11,320 Ooh, very good. 352 00:18:16,720 --> 00:18:19,880 I'm really enjoying your madeleines. I really am. Thank you. 353 00:18:19,880 --> 00:18:22,160 White chocolate and lemon. I didn't really consider, 354 00:18:22,160 --> 00:18:24,680 but it works. Madeleines aren't easy to make, 355 00:18:24,680 --> 00:18:26,760 especially in the amount of time you had. 356 00:18:26,760 --> 00:18:28,880 Yeah. I really like them, actually. I think they're fluffy, 357 00:18:28,880 --> 00:18:31,000 they're full of air, which is really, really good. 358 00:18:31,000 --> 00:18:34,400 But your tuile, unfortunately, doesn't taste of lemon or anything. 359 00:18:34,400 --> 00:18:36,400 It's just a bit unusual. 360 00:18:39,520 --> 00:18:41,360 I want that apron so badly. 361 00:18:41,360 --> 00:18:44,160 I think I have a chance. I wouldn't say number one, 362 00:18:44,160 --> 00:18:46,120 but I'll take a second or third finish. 363 00:18:46,120 --> 00:18:49,040 But, yeah, fingers crossed I've got an apron. 364 00:18:51,680 --> 00:18:55,560 Well done. The standard of cookery right there was very high. 365 00:18:55,560 --> 00:18:58,040 At the start of this, we did say we'd choose 366 00:18:58,040 --> 00:19:00,080 our two favourite plates of food, 367 00:19:00,080 --> 00:19:02,240 and the people who cooked those would get themselves 368 00:19:02,240 --> 00:19:05,880 a MasterChef apron and go straight through to the next round. 369 00:19:05,880 --> 00:19:09,680 There was one cook who we think absolutely nailed it. 370 00:19:10,880 --> 00:19:13,560 Louise, congratulations. Congratulations. 371 00:19:16,160 --> 00:19:20,360 There was one person today who, although their chosen ingredient 372 00:19:20,360 --> 00:19:24,880 wasn't a star of the show, the food was absolutely delicious. 373 00:19:28,640 --> 00:19:31,520 Jerome, congratulations. You've got the second. 374 00:19:34,320 --> 00:19:37,080 Louise, Jerome, please come and collect your aprons. 375 00:19:37,080 --> 00:19:40,640 Well done. Thank you. Thank you. 376 00:19:44,680 --> 00:19:46,120 Well done! 377 00:19:46,120 --> 00:19:48,640 I was very prepared to cook again. 378 00:19:48,640 --> 00:19:52,400 So being able to relax now is very, very nice. 379 00:19:52,400 --> 00:19:54,640 Prepare for the next round. 380 00:19:54,640 --> 00:19:59,040 This is just the most exciting thing. Look! Wonderful. 381 00:20:01,600 --> 00:20:04,640 Right. Put any disappointment behind you. 382 00:20:04,640 --> 00:20:06,560 There are two aprons here. 383 00:20:06,560 --> 00:20:08,920 We've got a challenge for you which will show us 384 00:20:08,920 --> 00:20:13,040 your versatility and actually whether you can think on your feet. 385 00:20:13,040 --> 00:20:16,240 In front of you you all have a trout. 386 00:20:16,240 --> 00:20:21,480 We want you to create a dish where trout is the star of the show, 387 00:20:21,480 --> 00:20:25,520 and you can then embellish that lovely trout with anything you like 388 00:20:25,520 --> 00:20:28,880 from the ingredients that are over here on the bench. 389 00:20:28,880 --> 00:20:32,360 At the end of this, two of you will be going home. 390 00:20:32,360 --> 00:20:34,760 45 minutes, two aprons up for grabs. 391 00:20:36,040 --> 00:20:38,160 Think on your feet. Let's cook. 392 00:20:39,680 --> 00:20:41,680 What have we got here? 393 00:20:43,320 --> 00:20:44,600 Oh, lush! 394 00:20:44,600 --> 00:20:46,840 Haven't filleted a fish before, so it's going to be fun. 395 00:20:46,840 --> 00:20:48,640 We're going to see a first! 396 00:20:48,640 --> 00:20:50,400 I'm happy it's fish. 397 00:20:50,400 --> 00:20:54,360 I'm just trying to figure out what am I going to make with it? 398 00:20:54,360 --> 00:20:56,720 You can do whatever you like with a piece of fish, 399 00:20:56,720 --> 00:20:59,480 could be a fillet, you could roll it up and poach it. 400 00:20:59,480 --> 00:21:01,520 The fact is, it's a versatile thing, 401 00:21:01,520 --> 00:21:04,960 but they're going to have to build a dish in their mind really quickly. 402 00:21:04,960 --> 00:21:08,120 And if they don't, it could all go wrong. 403 00:21:08,120 --> 00:21:11,440 You know what you're going to cook with? We'll make it up! 404 00:21:18,760 --> 00:21:20,600 This is not looking good. 405 00:21:22,400 --> 00:21:25,240 Rana, you now look incredibly nervous? 406 00:21:25,240 --> 00:21:27,600 Because I don't have a solid plan in my head, 407 00:21:27,600 --> 00:21:30,680 but I have a feeling it's going to come through while I'm cooking. 408 00:21:30,680 --> 00:21:34,400 It's going to be beans, too, with the fish on top. 409 00:21:34,400 --> 00:21:37,360 But I still don't have... You're not quite sure, are you? 410 00:21:37,360 --> 00:21:38,760 No. No, I'm not. 411 00:21:41,280 --> 00:21:43,560 Rana's filleted the fish OK, 412 00:21:43,560 --> 00:21:45,760 and besides that, there's a few ingredients on her bench, 413 00:21:45,760 --> 00:21:47,520 but she hasn't quite decided. 414 00:21:47,520 --> 00:21:49,840 She's got a tin of cannellini beans, but she's not sure 415 00:21:49,840 --> 00:21:51,200 what she's going to do with it. 416 00:21:51,200 --> 00:21:54,040 Right now, I am very nervous for her. 417 00:21:54,040 --> 00:21:56,760 It's very spicy. Is that OK? 418 00:21:58,640 --> 00:22:00,520 Butterflying the spine. 419 00:22:02,760 --> 00:22:05,000 That's one side, let's have a look at the other side. 420 00:22:05,000 --> 00:22:07,680 Sidney, first time you've ever filleted a fish? 421 00:22:07,680 --> 00:22:09,880 Indeedy! How do you think you've done? 422 00:22:09,880 --> 00:22:11,720 I mean, I've got a fish fillet. Right. 423 00:22:11,720 --> 00:22:14,720 I had a plan of cooking some red pepper sauce, 424 00:22:14,720 --> 00:22:17,320 and I was going to either do a mash, something quick, 425 00:22:17,320 --> 00:22:20,480 or potentially a gratin potato, but I don't know if I have enough time. 426 00:22:20,480 --> 00:22:22,080 But we will be sure by the end of it. 427 00:22:22,080 --> 00:22:26,400 Yeah, you will be sure by the end of it because you'll be on a plate! 428 00:22:26,400 --> 00:22:28,680 Sidney has got some peppers in the oven. 429 00:22:28,680 --> 00:22:30,800 That's not a bad idea, trout and the peppers. 430 00:22:30,800 --> 00:22:34,000 He's still relaxed and he's managed to get two decent fillets on. 431 00:22:34,000 --> 00:22:35,760 He's halfway there. 432 00:22:35,760 --> 00:22:38,200 Oooh! The pressure's on. How long we got here? 433 00:22:38,200 --> 00:22:40,040 You've got 25 minutes left. 434 00:22:40,040 --> 00:22:42,920 Ah! 25 minutes left. 435 00:22:45,880 --> 00:22:48,040 Olivia, you actually filleted your fish fairly well. 436 00:22:48,040 --> 00:22:50,080 My boyfriend actually taught me how to fillet a fish, 437 00:22:50,080 --> 00:22:53,080 when we used to fillet lionfish together in the Caribbean. 438 00:22:53,080 --> 00:22:54,560 So what's the plan? 439 00:22:54,560 --> 00:22:57,880 Pan-searing the fish, then we're doing a pea and asparagus puree, 440 00:22:57,880 --> 00:23:00,800 pickled radish and boiled baby potatoes. 441 00:23:00,800 --> 00:23:03,720 You're on time? Yeah. You're sure? For now! 442 00:23:05,440 --> 00:23:08,480 We have got a pea and asparagus puree with dill going through it. 443 00:23:08,480 --> 00:23:11,120 We've got some capers on the plate, some pickled radishes, 444 00:23:11,120 --> 00:23:13,720 some trout and a little tiny potato. Great. 445 00:23:13,720 --> 00:23:15,440 If that works, fantastic. 446 00:23:15,440 --> 00:23:17,240 More finesse than last time! 447 00:23:17,240 --> 00:23:19,680 Well, that wouldn't be hard, would it?! 448 00:23:23,560 --> 00:23:25,800 Peter was really struggling filleting that fish, 449 00:23:25,800 --> 00:23:27,560 and it looks ripped. 450 00:23:27,560 --> 00:23:30,120 It's not done very well at all. 451 00:23:30,120 --> 00:23:32,520 How did you feel, Peter, when you saw the trout? 452 00:23:32,520 --> 00:23:34,960 OK. Although that's taken quite a bit of time, 453 00:23:34,960 --> 00:23:37,160 just to debone it properly. 454 00:23:37,160 --> 00:23:39,120 I've taken your advice, I've reined it back in, 455 00:23:39,120 --> 00:23:42,200 I'll try and keep it simple. Going to bake it with 456 00:23:42,200 --> 00:23:44,680 some coriander, some lemon juice, some parsley. 457 00:23:44,680 --> 00:23:47,480 Going to fry up some roast vegetables and chillies as well. 458 00:23:47,480 --> 00:23:50,120 And I'm going to make a lemon veloute. 459 00:23:50,120 --> 00:23:52,480 What do you need from this competition now, my friend? 460 00:23:52,480 --> 00:23:54,320 What I came for - an apron. 461 00:23:55,760 --> 00:23:58,280 I'm a little bit concerned about Peter's combinations. 462 00:23:58,280 --> 00:24:00,480 We've got trout in foil with lots of different things. 463 00:24:00,480 --> 00:24:03,320 He's doing some roasted vegetables, which seem to be mainly carrots. 464 00:24:03,320 --> 00:24:05,880 And he says he's going to make a veloute as well. 465 00:24:05,880 --> 00:24:10,000 Once I've got everything in I'm going to add a touch a cream to it. 466 00:24:10,000 --> 00:24:12,920 Peter said he's paring back. I don't think he is. 467 00:24:12,920 --> 00:24:16,680 I think he's actually getting himself in a tizz. 468 00:24:16,680 --> 00:24:20,400 I hope everything's to taste. Fingers crossed. 469 00:24:21,840 --> 00:24:23,960 You've got just three minutes. 470 00:24:23,960 --> 00:24:26,120 Get whatever it is on a plate, please. 471 00:24:28,400 --> 00:24:30,320 Sidney, come on. Yes, sir. 472 00:24:36,680 --> 00:24:38,360 OK. Time's up. 473 00:24:39,480 --> 00:24:41,400 That'll do me. 474 00:24:41,400 --> 00:24:43,280 Aahhh. My legs are shaking now! 475 00:24:43,280 --> 00:24:45,400 I feel happy it's over! 476 00:24:48,480 --> 00:24:51,120 To secure one of the last two aprons, 477 00:24:51,120 --> 00:24:55,520 Olivia has made pan-fried trout fillet with a pea, asparagus, 478 00:24:55,520 --> 00:25:00,080 and dill puree, pickled radish, steamed asparagus, 479 00:25:00,080 --> 00:25:02,640 boiled baby potatoes and capers. 480 00:25:06,040 --> 00:25:08,280 You cooked the fish very, very well indeed. 481 00:25:08,280 --> 00:25:09,960 Your potatoes are cooked well. 482 00:25:09,960 --> 00:25:12,520 You pickled radishes, which is demonstrating some skill. 483 00:25:12,520 --> 00:25:14,600 Your nice puree around the outside. 484 00:25:14,600 --> 00:25:16,600 You've shown us a completely different side to you 485 00:25:16,600 --> 00:25:18,000 than you did in the first round. 486 00:25:18,000 --> 00:25:20,320 I've actually got no complaints about it at all. 487 00:25:20,320 --> 00:25:23,120 You've done good presentation, nice flavours. 488 00:25:23,120 --> 00:25:25,840 I mean, it's kind of what we wanted, Olivia! 489 00:25:27,960 --> 00:25:31,440 I feel like I've experienced every emotion today! 490 00:25:31,440 --> 00:25:35,200 It makes me feel a lot better in myself that I can actually cook. 491 00:25:37,560 --> 00:25:41,800 Peter oven-baked his trout with coriander, parsley and chilli. 492 00:25:41,800 --> 00:25:46,440 He served it with butter and sugar roasted carrots 493 00:25:46,440 --> 00:25:50,240 and a white wine, lemon, and bacon veloute. 494 00:25:55,040 --> 00:25:56,680 Whoa! 495 00:25:56,680 --> 00:25:59,680 What's the acidic heat on the carrots? 496 00:25:59,680 --> 00:26:02,040 There was none, that was just butter and sugar. 497 00:26:02,040 --> 00:26:04,680 I think you may have mistaken the sugar for salt. 498 00:26:04,680 --> 00:26:06,400 Yeah, you have. 499 00:26:06,400 --> 00:26:08,200 The fish actually is cooked quite nicely. 500 00:26:08,200 --> 00:26:10,840 But the carrots, unfortunately, instead of being caramelised, 501 00:26:10,840 --> 00:26:13,000 are very, very salty indeed. 502 00:26:13,000 --> 00:26:15,000 That sauce is not working. OK. 503 00:26:15,000 --> 00:26:18,520 It's far too acidic and it's got tons and tons of chilli in it. 504 00:26:18,520 --> 00:26:20,120 It's too harsh. 505 00:26:23,120 --> 00:26:26,600 Nerves really got hold of me in that dish there. 506 00:26:26,600 --> 00:26:30,120 So they say it's not over until the fat lady sings. 507 00:26:30,120 --> 00:26:32,280 But I can hear her in the distance! 508 00:26:33,640 --> 00:26:38,120 Sidney has served pan-fried trout fillet with a red pepper sauce, 509 00:26:38,120 --> 00:26:41,560 grilled asparagus, and a potato and cream gratin. 510 00:26:44,840 --> 00:26:47,120 Your trout is cooked really nicely. 511 00:26:47,120 --> 00:26:49,840 I've got lovely big flaky pieces of fish there. 512 00:26:49,840 --> 00:26:52,400 Your potatoes are cooked all the way through. 513 00:26:52,400 --> 00:26:54,280 They've got a bit of cream on them. 514 00:26:54,280 --> 00:26:56,600 But do they really go with peppers and fish? 515 00:26:57,640 --> 00:27:00,760 I like the sweet smokiness of the pepper sauce underneath. 516 00:27:00,760 --> 00:27:02,240 I really, really do. 517 00:27:02,240 --> 00:27:05,280 The potatoes, I don't know what they are. Yeah. They're just cooked, 518 00:27:05,280 --> 00:27:07,040 and they're covered in cream. Yeah. 519 00:27:08,640 --> 00:27:11,080 Oof! They don't lie about the pressure challenge. 520 00:27:11,080 --> 00:27:13,440 That was pressure! 521 00:27:13,440 --> 00:27:16,280 But considering the circumstances, never filleted a fish before, 522 00:27:16,280 --> 00:27:18,080 so, yeah, happy. 523 00:27:19,600 --> 00:27:24,040 Finally it's Rana, who made her own fish stock and used it to make 524 00:27:24,040 --> 00:27:28,880 a spicy bean stew which accompanies her pan-fried trout fillet, 525 00:27:28,880 --> 00:27:31,040 samphire and chive oil. 526 00:27:35,000 --> 00:27:37,520 You have prepped the fish nicely. 527 00:27:37,520 --> 00:27:39,480 You've cooked it very sympathetically. 528 00:27:39,480 --> 00:27:43,440 You have made decent stock that you have cooked the beans in 529 00:27:43,440 --> 00:27:45,560 and pureed them brilliantly smoothly, 530 00:27:45,560 --> 00:27:48,240 AND you've made a herb oil as well. 531 00:27:48,240 --> 00:27:50,640 This is showing lots of process. 532 00:27:50,640 --> 00:27:53,320 You are right on the border here with saltiness, 533 00:27:53,320 --> 00:27:56,560 because samphire is a salty vegetable anyway. 534 00:27:56,560 --> 00:27:59,560 It's a good dish. Just be careful of that seasoning. 535 00:28:02,000 --> 00:28:05,160 That test was tough. 536 00:28:05,160 --> 00:28:08,320 The comments I got from the judges were very constructive, 537 00:28:08,320 --> 00:28:10,200 and I'm pleased with that. 538 00:28:13,400 --> 00:28:15,200 I was really impressed with that. 539 00:28:15,200 --> 00:28:17,400 They all cooked their fish pretty well. 540 00:28:17,400 --> 00:28:19,880 Olivia really impressed me by making a plan. 541 00:28:19,880 --> 00:28:23,200 The cookery of the fish and the making of the puree, 542 00:28:23,200 --> 00:28:26,080 there's a real contrast between her dish in the first round 543 00:28:26,080 --> 00:28:29,360 and the second round. For me, she's got herself an apron. 544 00:28:29,360 --> 00:28:31,960 Peter cooked the fish itself very, very well. 545 00:28:31,960 --> 00:28:34,880 But the big mistake were the carrots that were supposed to have 546 00:28:34,880 --> 00:28:37,000 sugar on to sweeten them were covered in salt. 547 00:28:37,000 --> 00:28:40,080 And then we had lots of acidity in the sauce. 548 00:28:40,080 --> 00:28:43,760 Rana gave us far too much samphire because it's so salty. 549 00:28:43,760 --> 00:28:46,280 But she made her own fish stock. 550 00:28:46,280 --> 00:28:50,360 She made a herb oil, and she pureed those beans and flavoured them 551 00:28:50,360 --> 00:28:51,760 very, very well. 552 00:28:52,960 --> 00:28:56,480 Sidney had never filleted a fish before and he just kept on going. 553 00:28:56,480 --> 00:28:59,000 We had a nice, rich, sweet pepper puree, 554 00:28:59,000 --> 00:29:01,000 and his fish was lovely and soft. 555 00:29:01,000 --> 00:29:02,840 It wasn't a beautiful dish. 556 00:29:02,840 --> 00:29:06,040 The potatoes were unusual, but for a first time ever 557 00:29:06,040 --> 00:29:08,400 filleting a fish, that is impressive. 558 00:29:09,840 --> 00:29:12,480 I want to stay really badly. 559 00:29:12,480 --> 00:29:14,520 You can't even imagine. 560 00:29:14,520 --> 00:29:20,160 After running around on my knees, filleting a fish on national TV, 561 00:29:20,160 --> 00:29:22,240 I want it very badly! 562 00:29:22,240 --> 00:29:24,600 I'd love to stay, but within myself, 563 00:29:24,600 --> 00:29:27,920 for this moment, I know I haven't done enough. 564 00:29:34,680 --> 00:29:38,520 We both want to say to all four of you, well done. 565 00:29:38,520 --> 00:29:40,320 We've made a decision. 566 00:29:40,320 --> 00:29:43,640 Two of you are going through the next round, 567 00:29:43,640 --> 00:29:46,120 and two of you will be leaving us. 568 00:29:50,320 --> 00:29:54,160 The first person getting their apron is... 569 00:29:57,240 --> 00:29:58,880 ..Olivia. 570 00:29:58,880 --> 00:30:01,000 Oh, my God! 571 00:30:01,000 --> 00:30:02,760 Well done. 572 00:30:02,760 --> 00:30:04,320 Oh, thank you. 573 00:30:06,600 --> 00:30:10,600 The second person getting their apron is... 574 00:30:15,720 --> 00:30:17,040 ..Rana. 575 00:30:18,880 --> 00:30:22,480 Well done! 576 00:30:22,480 --> 00:30:24,240 Thank you! 577 00:30:24,240 --> 00:30:27,760 Sidney, Peter, what can I say? Thanks very much indeed. 578 00:30:27,760 --> 00:30:30,480 You're leaving us. Thank you. Gentlemen. Glad to have met you. 579 00:30:30,480 --> 00:30:32,080 Thank you. Thank you. Cheers. 580 00:30:38,200 --> 00:30:39,800 I'm a little bit gutted. 581 00:30:39,800 --> 00:30:41,680 It's been an emotional roller-coaster. 582 00:30:41,680 --> 00:30:43,400 There's been loads of ups and downs. 583 00:30:43,400 --> 00:30:46,560 But I think you can take things from this into, 584 00:30:46,560 --> 00:30:48,360 I don't know, later life. 585 00:30:48,360 --> 00:30:51,040 I feel disappointed. I can't hide that. 586 00:30:51,040 --> 00:30:52,840 Anybody, I think, would. 587 00:30:52,840 --> 00:30:56,360 I'll maybe have a small chuckle to myself that I nearly poisoned 588 00:30:56,360 --> 00:30:59,480 John and Gregg with salt rather than sugar! 589 00:31:04,240 --> 00:31:06,760 Olivia, Rana, congratulations. 590 00:31:06,760 --> 00:31:09,680 Come and get your aprons. Yay! Well done. 591 00:31:11,080 --> 00:31:12,760 I'm feeling very, very happy. 592 00:31:12,760 --> 00:31:15,200 I came for this, and I got it. 593 00:31:15,200 --> 00:31:18,520 It's got caught on my earring! 594 00:31:18,520 --> 00:31:21,640 I still want to go further. I feel like now I've started, 595 00:31:21,640 --> 00:31:24,080 I feel like I should keep pushing. 596 00:31:33,080 --> 00:31:36,920 Welcome back and very well done for getting your aprons. 597 00:31:36,920 --> 00:31:39,280 If you want to stay in this competition, 598 00:31:39,280 --> 00:31:41,400 you have to impress with every round. 599 00:31:43,320 --> 00:31:46,400 You are going to be serving your food not just to me and John, 600 00:31:46,400 --> 00:31:48,840 but to three MasterChef champions. 601 00:31:50,880 --> 00:31:53,200 Jane Devonshire, 602 00:31:53,200 --> 00:31:55,680 Irini Tzortzoglou, 603 00:31:55,680 --> 00:31:57,680 and Ping Coombes. 604 00:31:59,240 --> 00:32:01,240 We have just three quarterfinal places. 605 00:32:01,240 --> 00:32:03,440 That does mean at the end of this round, 606 00:32:03,440 --> 00:32:06,200 one of you will be leaving the competition. 607 00:32:06,200 --> 00:32:11,160 Two courses, one hour, 15 minutes. 608 00:32:11,160 --> 00:32:12,600 Impress them. 609 00:32:12,600 --> 00:32:14,120 Let's cook. 610 00:32:17,720 --> 00:32:19,800 Come on, now. Get on. 611 00:32:19,800 --> 00:32:22,280 Producing eight plates of food in an hour and 15 minutes 612 00:32:22,280 --> 00:32:24,840 is an incredibly daunting task. 613 00:32:24,840 --> 00:32:28,600 However, my family are constantly bringing people into the house, 614 00:32:28,600 --> 00:32:33,680 so I'm quite used to having to tuck out lots of plates of food. 615 00:32:33,680 --> 00:32:35,960 Louise, you did amazing in that last round. 616 00:32:35,960 --> 00:32:37,480 What are your two courses? 617 00:32:37,480 --> 00:32:41,080 A loin of pork with sort of a crackling crumb. 618 00:32:41,080 --> 00:32:44,960 We've got cabbage with bacon, which is based on a choucroute. 619 00:32:44,960 --> 00:32:47,880 I used to work in France for a wine company doing a bit of marketing. 620 00:32:47,880 --> 00:32:49,560 Dessert? What's dessert? 621 00:32:49,560 --> 00:32:53,160 Creme fraiche and honey panna cotta with the lavender biscuits 622 00:32:53,160 --> 00:32:54,520 and then blueberries. 623 00:32:54,520 --> 00:32:57,480 How did you go from marketing French wines to farming? 624 00:32:57,480 --> 00:33:01,040 I had to stop work when my daughter was born, 625 00:33:01,040 --> 00:33:05,680 and when she was 18-months-old, I was diagnosed with cancer. 626 00:33:05,680 --> 00:33:10,120 And I was at home on the first day of my chemo, feeling wretched, 627 00:33:10,120 --> 00:33:13,840 and looked at my husband and went, "What's the point in doing this?" 628 00:33:13,840 --> 00:33:16,680 Our retirement plan was always to go and have a little smallholding, 629 00:33:16,680 --> 00:33:20,240 so we put the house on the market and the day after I finished 630 00:33:20,240 --> 00:33:23,320 radiotherapy, after chemo and surgery, we moved. 631 00:33:23,320 --> 00:33:25,560 Brilliant. Well done, you. 632 00:33:26,960 --> 00:33:29,600 She is basing the cabbage upon choucroute, 633 00:33:29,600 --> 00:33:32,560 a classic French dish where you take lots of different types of pork 634 00:33:32,560 --> 00:33:36,320 and you cook them really slowly with lots and lots of cabbage. 635 00:33:36,320 --> 00:33:39,840 And we have got a fillet of pork, which has very little fat on it, 636 00:33:39,840 --> 00:33:43,520 and who doesn't like crackling with their pork? 637 00:33:43,520 --> 00:33:45,200 I love a panna cotta. 638 00:33:45,200 --> 00:33:49,080 Enough setting agent, so it's wobbly, not too firm. 639 00:33:49,080 --> 00:33:51,440 The unusual thing here is lavender biscuit. 640 00:33:51,440 --> 00:33:52,720 Lavender's strong. 641 00:33:52,720 --> 00:33:56,160 My Auntie Shirley used to use it in her underwear drawer! 642 00:34:00,120 --> 00:34:03,800 The comment I got from John was he wanted more oomph. 643 00:34:03,800 --> 00:34:05,520 And this is what I'm bringing today. 644 00:34:05,520 --> 00:34:07,360 This is done. 645 00:34:07,360 --> 00:34:09,440 I'm bringing more technique into the round, 646 00:34:09,440 --> 00:34:12,200 more flavours and more oomph! 647 00:34:12,200 --> 00:34:14,120 You're going to see more oomph! 648 00:34:15,560 --> 00:34:17,800 Rana, tell us what your two courses are? 649 00:34:17,800 --> 00:34:20,080 Duck kibbeh for my starter 650 00:34:20,080 --> 00:34:22,600 with a date-infused labneh. 651 00:34:22,600 --> 00:34:25,520 The duck kibbeh casing is made with bulgur, 652 00:34:25,520 --> 00:34:28,200 and we stuff it with duck meat and we fry it. 653 00:34:28,200 --> 00:34:30,360 Labneh is basically yoghurt, you strain it, 654 00:34:30,360 --> 00:34:34,400 all the moisture comes out and it becomes like a nice soft cheese. 655 00:34:34,400 --> 00:34:37,200 Main course? Shish barak gyoza. 656 00:34:37,200 --> 00:34:40,680 We make our own dough and we fill it up with lamb 657 00:34:40,680 --> 00:34:43,560 and we cook it with yoghurt, with garlic sauce. 658 00:34:43,560 --> 00:34:48,040 So we've got a duck stuff, and we've got a bigger lamb stuff. 659 00:34:48,040 --> 00:34:50,280 How much do you like stuffed stuff? 660 00:34:50,280 --> 00:34:52,160 Oh, I love stuffing stuff! 661 00:34:54,280 --> 00:34:57,280 First off, we're getting a kibbeh, a little tiny parcel, 662 00:34:57,280 --> 00:34:59,480 crispy on the outside. 663 00:34:59,480 --> 00:35:02,080 She's got to cook the duck legs, get all the meat off them, 664 00:35:02,080 --> 00:35:06,200 and then actually make these kibbeh up in under an hour. 665 00:35:06,200 --> 00:35:08,120 The main course, those little dumplings. 666 00:35:08,120 --> 00:35:10,040 Dough has to be cooked all the way through. 667 00:35:10,040 --> 00:35:13,000 Cook it too long, it becomes wishy washy and all soggy. 668 00:35:13,000 --> 00:35:16,160 Not cooked enough, and you've got a tough dough on the outside. 669 00:35:19,000 --> 00:35:21,920 In the MasterChef kitchen, there's no relaxing, ever! 670 00:35:25,000 --> 00:35:27,720 They've kind of seen the two extremes of my cooking. 671 00:35:27,720 --> 00:35:30,120 So hopefully I can kind of narrow it down to a more 672 00:35:30,120 --> 00:35:33,040 kind of constant, you know, plate of food. 673 00:35:34,760 --> 00:35:38,160 So the main is a pan-seared lamb steak, 674 00:35:38,160 --> 00:35:42,400 bulgur, parsley and mint salad with pomegranate seeds. 675 00:35:42,400 --> 00:35:44,640 Dessert is a fig "tartatatine". 676 00:35:44,640 --> 00:35:47,120 Is that different sort of tarte tatin? Or is it just...? 677 00:35:47,120 --> 00:35:49,120 Yes, different pronunciation! 678 00:35:49,120 --> 00:35:50,840 You're not using butter in the pastry 679 00:35:50,840 --> 00:35:53,440 because you're dairy intolerant? Yes, I'm doing pastry 680 00:35:53,440 --> 00:35:55,920 with buckwheat flour, ground almonds, coconut sugar. 681 00:35:55,920 --> 00:35:58,960 Wow. We saw kartacze in the first round. Yeah. 682 00:35:58,960 --> 00:36:02,080 Now we've got Middle Eastern flavours and we got a tarte tatin. 683 00:36:02,080 --> 00:36:04,040 You haven't got a style yet, have you? 684 00:36:04,040 --> 00:36:06,760 No, I'm still starting out. It's fine! 685 00:36:06,760 --> 00:36:09,680 Lamb steak, pan-fried. Nice colour on the outside. 686 00:36:09,680 --> 00:36:12,440 Should be pink in the middle. Served with bulgur wheat. 687 00:36:12,440 --> 00:36:15,840 And then we've also got muhammara. Muhammara, a red pepper dip. 688 00:36:15,840 --> 00:36:18,760 I hope it's going to be enough moisture with that lamb. 689 00:36:18,760 --> 00:36:22,120 The tarte tatin troubles me slightly. 690 00:36:22,120 --> 00:36:26,720 I think enough flavoured pastry with lovely soft figs 691 00:36:26,720 --> 00:36:28,360 is a wonderful thing. 692 00:36:28,360 --> 00:36:30,240 But it's got to work. 693 00:36:30,240 --> 00:36:33,120 Melted, so it's in chunks. 694 00:36:33,120 --> 00:36:34,960 But listen, life goes on. 695 00:36:41,880 --> 00:36:43,520 Yeah. 696 00:36:43,520 --> 00:36:46,880 Is this the way that the floor of the theatre looks pre-rehearsal? 697 00:36:46,880 --> 00:36:48,600 Or is this...? 698 00:36:48,600 --> 00:36:52,040 You work in absolute chaos, Jerome! 699 00:36:52,040 --> 00:36:54,880 It's chaos, but there's a plan! 700 00:36:54,880 --> 00:36:57,800 I'm making suppli, which is a Roman street food, 701 00:36:57,800 --> 00:37:00,520 which is risotto, and you stuff that with some mozzarella. 702 00:37:00,520 --> 00:37:03,360 And then with that I'm doing seared sirloin steak, 703 00:37:03,360 --> 00:37:05,440 serving that with a miso hollandaise sauce. 704 00:37:05,440 --> 00:37:08,640 and it's got a lovely tomato relish. And then the next course? 705 00:37:08,640 --> 00:37:13,040 Chocolate cremeux with a cherry compote and some pickled cherries 706 00:37:13,040 --> 00:37:15,520 and a hazelnut brittle and an almond tuile. Wow. 707 00:37:15,520 --> 00:37:17,320 Hang on a minute. Have you timed this? 708 00:37:17,320 --> 00:37:19,200 I have timed it, and it worked. 709 00:37:21,000 --> 00:37:24,480 Wow. Jerome's main course, I'm not quite sure what it is. 710 00:37:24,480 --> 00:37:27,960 We've got a fried rice ball. It's called a suppli. 711 00:37:27,960 --> 00:37:29,800 Normally a street food. 712 00:37:29,800 --> 00:37:33,000 Sirloin steak? Where does that sit with street food? 713 00:37:33,000 --> 00:37:34,600 It's very unusual. 714 00:37:34,600 --> 00:37:36,400 Lovely, lovely, lovely. 715 00:37:36,400 --> 00:37:39,440 Dessert. Cremeux is like a mousse, 716 00:37:39,440 --> 00:37:41,480 but you have to make a custard first. 717 00:37:41,480 --> 00:37:44,240 And it is technically demanding. 718 00:37:44,240 --> 00:37:46,720 Moment of truth! 719 00:37:46,720 --> 00:37:49,160 A cherry jam like a compote, I like the idea of that. 720 00:37:49,160 --> 00:37:50,960 And then he says a pickled cherry. 721 00:37:50,960 --> 00:37:53,160 Well, I don't really want something which is pickled. 722 00:37:53,160 --> 00:37:55,360 Not in my dessert! 723 00:37:55,360 --> 00:37:59,400 I think I've gone for what I think works well together. 724 00:37:59,400 --> 00:38:00,760 Ah! So good. 725 00:38:00,760 --> 00:38:02,840 And it just so happens that saying it out loud, 726 00:38:02,840 --> 00:38:05,760 there's a lot of elements, but it should be fine. 727 00:38:05,760 --> 00:38:07,280 TAPS SURFACE 728 00:38:07,280 --> 00:38:08,800 It's not wood! 729 00:38:08,800 --> 00:38:10,560 There's no wood in here! 730 00:38:11,680 --> 00:38:14,880 This is my cremeux. It would be a bit thicker in an ideal world, 731 00:38:14,880 --> 00:38:16,880 but I'm just going to... Do you know what? 732 00:38:16,880 --> 00:38:19,440 I'm just going to put it back in the chiller for a bit. 733 00:38:25,360 --> 00:38:28,520 I do remember life before MasterChef. 734 00:38:28,520 --> 00:38:32,960 Of course, it's not as exciting as life AFTER MasterChef! 735 00:38:32,960 --> 00:38:35,040 It is life-changing. 736 00:38:35,040 --> 00:38:38,520 And for me, definitely it's for the better. 737 00:38:38,520 --> 00:38:41,520 Every year that passes by since I won 738 00:38:41,520 --> 00:38:43,440 brings new experiences, 739 00:38:43,440 --> 00:38:46,040 I have a regular magazine feature. 740 00:38:46,040 --> 00:38:49,720 I do a lot of cooking for private diners and restaurants, 741 00:38:49,720 --> 00:38:51,080 so nonstop. 742 00:38:52,920 --> 00:38:55,640 This round is completely nerve-racking for the contestants. 743 00:38:55,640 --> 00:38:58,400 If it starts going wrong, it's horrible. 744 00:38:58,400 --> 00:39:00,720 So I'm wishing them all the best of luck and let's hope 745 00:39:00,720 --> 00:39:02,880 we have some nice food to eat! 746 00:39:02,880 --> 00:39:04,120 Cheers! Cheers! 747 00:39:06,040 --> 00:39:09,480 Right, Louise, you've got 15 minutes on your first course. OK. 748 00:39:11,360 --> 00:39:14,080 Roast loin of pork with sage and crackling crumb, 749 00:39:14,080 --> 00:39:17,480 pork crackling, Hispy cabbage, mustard mash and sherry sauce. 750 00:39:17,480 --> 00:39:20,360 Pork is difficult to cook. It is difficult. 751 00:39:20,360 --> 00:39:22,160 Very difficult. 752 00:39:22,160 --> 00:39:25,800 If Louise cooks this pork dish well, I'll be thrilled. 753 00:39:25,800 --> 00:39:29,640 And please, give me some proper crackling! 754 00:39:29,640 --> 00:39:33,840 It's the most extraordinary stress, but, gosh, isn't it wonderful? 755 00:39:34,840 --> 00:39:37,760 OK. You've got just two-and-a-half minutes. 756 00:39:37,760 --> 00:39:40,520 I love this. I absolutely love this. 757 00:39:43,240 --> 00:39:46,080 OK, we are up. Time up now. 758 00:39:47,160 --> 00:39:48,720 Go. 759 00:39:54,120 --> 00:39:56,280 Oh, my goodness! Hello! 760 00:39:57,960 --> 00:40:03,400 So I've made pork and it's got crispy sage crackling on the top. 761 00:40:03,400 --> 00:40:06,400 A Hispi cabbage with bacon and juniper. 762 00:40:06,400 --> 00:40:08,480 And we've got a mustard mash. 763 00:40:08,480 --> 00:40:09,800 I hope you enjoy. 764 00:40:09,800 --> 00:40:11,320 Thank you so much. 765 00:40:11,320 --> 00:40:12,840 Thank you. Thank you. Thanks. 766 00:40:14,600 --> 00:40:17,160 I think she's nailed it on the flavour front. 767 00:40:17,160 --> 00:40:18,720 The pork is very enjoyable to eat 768 00:40:18,720 --> 00:40:20,320 and I love the cabbage. 769 00:40:20,320 --> 00:40:22,040 I could just eat the cabbage. 770 00:40:22,040 --> 00:40:25,280 I think the mash - it's so full of mustardy flavour and it's beautiful 771 00:40:25,280 --> 00:40:28,520 and creamy and I love the sherry balance with the dish. 772 00:40:28,520 --> 00:40:32,000 For me, the hero in this dish is the crackling. 773 00:40:33,120 --> 00:40:36,240 If you left me alone with this right now, I would demolish 774 00:40:36,240 --> 00:40:37,400 the whole thing. 775 00:40:38,440 --> 00:40:39,880 Mm! 776 00:40:39,880 --> 00:40:41,480 Oh, goodness. 777 00:40:41,480 --> 00:40:42,600 Oh, that's so good. 778 00:40:42,600 --> 00:40:44,880 The pork is cooked perfectly. 779 00:40:44,880 --> 00:40:46,600 That's quality cookery. 780 00:40:46,600 --> 00:40:48,040 It tastes fantastic. 781 00:40:50,080 --> 00:40:51,480 All happy, Louise? 782 00:40:51,480 --> 00:40:52,760 Happy? Yep. 783 00:40:52,760 --> 00:40:53,960 You've got four minutes. 784 00:40:53,960 --> 00:40:57,440 Four minutes on your dessert. Thank you. You all right? Oh, right. 785 00:40:57,440 --> 00:41:01,240 So, Louise is making a honey and creme fraiche panna cotta. 786 00:41:01,240 --> 00:41:03,200 Oh, it's all about the wobble, isn't it? 787 00:41:03,200 --> 00:41:05,120 It's got to be about the wobble. 788 00:41:05,120 --> 00:41:08,000 On this round, I used lavender in my dessert, 789 00:41:08,000 --> 00:41:10,880 so the right amount really brings out the honey. 790 00:41:10,880 --> 00:41:14,960 And hopefully it doesn't actually smell like an old lady's closet! 791 00:41:14,960 --> 00:41:17,600 Can I say that?! Granny's knicker drawer! 792 00:41:20,720 --> 00:41:22,040 There we go. Right. 793 00:41:22,040 --> 00:41:23,080 Got it. 794 00:41:24,640 --> 00:41:26,160 60 seconds. 795 00:41:26,160 --> 00:41:27,440 OK. 796 00:41:27,440 --> 00:41:28,880 That's the finishing touch. Yes. 797 00:41:28,880 --> 00:41:30,400 OK. Let's go. 798 00:41:30,400 --> 00:41:31,760 Well done, Louise. Just on time. 799 00:41:31,760 --> 00:41:32,800 Well done. 800 00:41:37,440 --> 00:41:40,080 So, I've made a creme fraiche and honey panna cotta, 801 00:41:40,080 --> 00:41:42,640 then we've got a little lavender biscuit crumb 802 00:41:42,640 --> 00:41:45,160 and some blueberries and a little bit of lavender, too. 803 00:41:45,160 --> 00:41:47,080 Enjoy your day. Thank you. 804 00:41:50,320 --> 00:41:53,280 I can forgive her slightly over set panna cotta 805 00:41:53,280 --> 00:41:55,520 because I think it tastes delicious. 806 00:41:55,520 --> 00:41:56,880 I love the floral notes. 807 00:41:56,880 --> 00:41:59,200 I love the crunch that you get from the crumb. 808 00:41:59,200 --> 00:42:01,800 And these wild blueberries are just stunning. 809 00:42:01,800 --> 00:42:04,120 The lavender is just enough. 810 00:42:04,120 --> 00:42:07,560 And, actually, there was an overwhelming smell of honey, 811 00:42:07,560 --> 00:42:09,760 but it wasn't that sweet. 812 00:42:09,760 --> 00:42:11,000 Heavenly... 813 00:42:12,320 --> 00:42:15,800 ..but for the over setting of the panna cotta. 814 00:42:15,800 --> 00:42:18,840 The honey in that panna cotta is almost peach-like. 815 00:42:18,840 --> 00:42:21,080 It's so subtle, but really, really lovely. 816 00:42:21,080 --> 00:42:23,040 The creme fraiche is giving it a sourness. 817 00:42:23,040 --> 00:42:25,440 The flavours are divine. 818 00:42:29,640 --> 00:42:32,240 I liked the food I put out. 819 00:42:32,240 --> 00:42:33,720 I thought it was yummy. 820 00:42:33,720 --> 00:42:35,240 I hope they think it was yummy, too. 821 00:42:35,240 --> 00:42:36,480 I'm just buzzing. 822 00:42:38,120 --> 00:42:41,520 Rana, you've got 15 minutes on your first course. 823 00:42:41,520 --> 00:42:43,760 Rana is making duck kibbeh 824 00:42:43,760 --> 00:42:46,840 with date, labneh, and coriander oil. 825 00:42:46,840 --> 00:42:51,840 I think Rana has dived into my mind and find out what I like. 826 00:42:51,840 --> 00:42:55,880 I really hope she doesn't get any disasters with the kibbeh. 827 00:42:57,360 --> 00:43:00,360 If they're over fried or if they are too dry... 828 00:43:00,360 --> 00:43:03,640 But it's got the makings for a great dish for me. 829 00:43:03,640 --> 00:43:04,840 Four minutes, Rana. 830 00:43:04,840 --> 00:43:06,880 Four minutes. 831 00:43:06,880 --> 00:43:08,240 Time just goes fast! 832 00:43:14,200 --> 00:43:15,360 Very good. 833 00:43:16,680 --> 00:43:19,480 I'm ready. Come on. Let's go. Well done. 834 00:43:23,840 --> 00:43:26,840 So, today I made duck kibbeh 835 00:43:26,840 --> 00:43:29,120 with date-infused labneh 836 00:43:29,120 --> 00:43:30,800 and coriander oil. 837 00:43:30,800 --> 00:43:32,480 Enjoy. Thank you. Thank you. 838 00:43:32,480 --> 00:43:33,680 Thank you, Rana. 839 00:43:36,680 --> 00:43:39,840 I love the acidity of the labneh. 840 00:43:39,840 --> 00:43:43,440 I get wonderful, warm Middle-Eastern spicing, 841 00:43:43,440 --> 00:43:45,640 but I'm not so sure using duck 842 00:43:45,640 --> 00:43:48,720 has come across as a really strong flavour in there. 843 00:43:48,720 --> 00:43:52,000 The kibbeh is not as crispy as we wanted, 844 00:43:52,000 --> 00:43:54,720 and I don't taste any date in that labneh at all. 845 00:43:54,720 --> 00:43:57,920 If the coriander came through the oil more, 846 00:43:57,920 --> 00:44:00,520 that would add a bit of freshness. 847 00:44:00,520 --> 00:44:04,080 Crispy outside, that duck flesh is soft. 848 00:44:04,080 --> 00:44:05,640 I want more flavour. 849 00:44:05,640 --> 00:44:08,280 It's pleasant, but it's not vibrant. 850 00:44:08,280 --> 00:44:09,480 Rana. Yes? 851 00:44:09,480 --> 00:44:10,800 Five minutes on your course. 852 00:44:10,800 --> 00:44:12,400 Five minutes. 853 00:44:12,400 --> 00:44:14,760 Her main - shish barak Lebanese dumpling 854 00:44:14,760 --> 00:44:16,880 on an aubergine yoghurt sauce. 855 00:44:16,880 --> 00:44:19,280 I'm a bit of a dumpling fanatic. 856 00:44:19,280 --> 00:44:23,040 You're definitely the expert, there! I'm looking forward to her dumpling. 857 00:44:23,040 --> 00:44:25,760 I would love the dumplings to have 858 00:44:25,760 --> 00:44:28,560 a little bit of charring, 859 00:44:28,560 --> 00:44:30,400 just to balance the textures. 860 00:44:30,400 --> 00:44:31,680 RANA GASPS 861 00:44:31,680 --> 00:44:33,200 Oh, no, no, no, no, no! 862 00:44:33,200 --> 00:44:35,440 Rana's cooking her dumplings right now and some of them 863 00:44:35,440 --> 00:44:39,280 have exploded in the water. Salvaged a couple of them. 864 00:44:39,280 --> 00:44:41,000 I'm good. I'm good. I'm good. 865 00:44:42,360 --> 00:44:43,680 Rana, what's left to do? 866 00:44:43,680 --> 00:44:45,040 A lot. 867 00:44:46,720 --> 00:44:47,920 Minute-and-a-half. 868 00:44:51,000 --> 00:44:53,120 We ready to go? One more thing. 869 00:44:54,440 --> 00:44:56,920 Right, that's it. Off you go, Rana. 870 00:45:00,360 --> 00:45:01,480 I made shish barak, 871 00:45:01,480 --> 00:45:03,600 filled with minced lamb, 872 00:45:03,600 --> 00:45:05,360 with aubergine yoghurt 873 00:45:05,360 --> 00:45:08,240 and topped with red pepper sauce. 874 00:45:08,240 --> 00:45:10,320 Enjoy. Delicious. Thank you. 875 00:45:11,560 --> 00:45:14,560 So, you know how I said I wish 876 00:45:14,560 --> 00:45:17,800 that the dumplings come with a bit of crispy edging... Yeah. 877 00:45:17,800 --> 00:45:19,280 ..and caramelisation? 878 00:45:20,360 --> 00:45:21,560 They didn't. 879 00:45:24,920 --> 00:45:27,680 The yoghurt sauce could be... Have a little bit more garlic in it, 880 00:45:27,680 --> 00:45:29,400 more aubergine, more smokiness, 881 00:45:29,400 --> 00:45:32,080 and it needs more salt in that lamb 882 00:45:32,080 --> 00:45:33,840 to bring it together. 883 00:45:33,840 --> 00:45:35,680 I don't do spice very well, 884 00:45:35,680 --> 00:45:37,920 so, for me, it was the right level. 885 00:45:37,920 --> 00:45:42,040 But I really wish there was a little bit more seasoning 886 00:45:42,040 --> 00:45:45,080 to give it that... To give it a burst. 887 00:45:45,080 --> 00:45:48,480 I want more chilli, I want more aubergine, I want more lamb! 888 00:45:48,480 --> 00:45:51,520 And it's just not quite delivered. 889 00:45:51,520 --> 00:45:54,200 GREGG: I like the flavour of the filling inside the dumpling. 890 00:45:54,200 --> 00:45:57,360 It's the texture of the dumpling itself that I'm not enjoying. 891 00:46:02,320 --> 00:46:04,960 That challenge was very tough. 892 00:46:06,720 --> 00:46:10,000 I'm worried about my main, because I didn't get a chance 893 00:46:10,000 --> 00:46:12,200 to taste it. 894 00:46:12,200 --> 00:46:13,760 I didn't taste any of it. 895 00:46:16,040 --> 00:46:17,680 OLIVIA: What is the time? 896 00:46:17,680 --> 00:46:20,040 15 minutes till the first course. 897 00:46:22,360 --> 00:46:27,120 Olivia is making us pan seared lamb steak with Muhammara. 898 00:46:27,120 --> 00:46:30,240 I love the idea of pomegranate and lamb. 899 00:46:30,240 --> 00:46:33,160 I just hope the lamb steak is beautiful and pink and succulent, 900 00:46:33,160 --> 00:46:34,800 not over seared. 901 00:46:34,800 --> 00:46:37,080 Ergh, moment of truth. 902 00:46:39,040 --> 00:46:40,120 Is that how you wanted it? 903 00:46:40,120 --> 00:46:41,880 Yeah. 904 00:46:41,880 --> 00:46:43,160 Three minutes. 905 00:46:43,160 --> 00:46:44,640 You've got to move. 906 00:46:44,640 --> 00:46:46,480 How much time did you spend in the Caribbean? 907 00:46:46,480 --> 00:46:47,520 A year and a half. 908 00:46:47,520 --> 00:46:50,200 Is that where you learnt your chilled-out approach, do you think? 909 00:46:50,200 --> 00:46:51,240 I guess so. 910 00:46:53,160 --> 00:46:54,800 That's it? 911 00:46:54,800 --> 00:46:56,200 Yeah. 912 00:46:56,200 --> 00:46:57,720 On time. Let's go. 913 00:46:57,720 --> 00:46:58,840 OLIVIA SIGHS 914 00:47:02,120 --> 00:47:05,080 I've made pan seared lamb steak 915 00:47:05,080 --> 00:47:06,960 with Muhammara, 916 00:47:06,960 --> 00:47:10,680 a herby salad with bulgur, pomegranate seeds, 917 00:47:10,680 --> 00:47:12,320 pickled sumac, onions. 918 00:47:12,320 --> 00:47:14,200 I hope you all enjoy. Thank you. 919 00:47:14,200 --> 00:47:15,920 Thank you. Thank you. Thank you. 920 00:47:18,000 --> 00:47:19,560 I love it! 921 00:47:19,560 --> 00:47:23,520 This Muhammara is SO good! 922 00:47:23,520 --> 00:47:24,920 It's seasoned well. 923 00:47:24,920 --> 00:47:26,400 It's well balanced. 924 00:47:26,400 --> 00:47:28,320 I love the use of garlic 925 00:47:28,320 --> 00:47:30,400 and it's just so punchy. 926 00:47:30,400 --> 00:47:33,200 Now, that's a main course and a half for me. 927 00:47:33,200 --> 00:47:34,680 Really amazing. 928 00:47:34,680 --> 00:47:36,080 The lamb is cooked beautifully. 929 00:47:36,080 --> 00:47:38,160 It's got a lovely caramelisation on it. 930 00:47:38,160 --> 00:47:40,120 It really is a delightful thing to eat. 931 00:47:40,120 --> 00:47:42,080 And I think she's really pulled it off. 932 00:47:42,080 --> 00:47:43,120 GREGG: Mm. 933 00:47:44,360 --> 00:47:45,680 It's really tasty. 934 00:47:45,680 --> 00:47:49,280 That lamb, on the outside, she's basted it with pomegranate molasses, 935 00:47:49,280 --> 00:47:51,920 so it's going slightly sweet, but also a little bit bitter. 936 00:47:51,920 --> 00:47:53,600 These are GOOD flavours. 937 00:47:55,120 --> 00:47:57,000 Olivia. Yes? 15 minutes for your dessert. 938 00:47:57,000 --> 00:47:58,400 Yep. 939 00:47:58,400 --> 00:48:01,920 For dessert, Olivia is giving us fig tarte tatin. 940 00:48:04,280 --> 00:48:06,840 It's a very risky dessert. 941 00:48:06,840 --> 00:48:08,760 Definitely no soggy bottom, 942 00:48:08,760 --> 00:48:11,680 because nobody likes soggy bottom pastry. 943 00:48:11,680 --> 00:48:14,040 WHISPERS: Oh, you're joking! 944 00:48:14,040 --> 00:48:15,920 We all want it glossy. 945 00:48:15,920 --> 00:48:18,480 We all want it well caramelised. 946 00:48:18,480 --> 00:48:21,680 If executed well, I think we will love this. 947 00:48:21,680 --> 00:48:23,680 Aaaaah! 948 00:48:23,680 --> 00:48:25,560 How's the pastry? 949 00:48:25,560 --> 00:48:27,240 It could be better. 950 00:48:27,240 --> 00:48:29,560 OK. You've got just two-and-a-half minutes. 951 00:48:29,560 --> 00:48:31,360 Oh! 952 00:48:31,360 --> 00:48:33,120 Why?! 953 00:48:33,120 --> 00:48:35,320 If this show was just about appearance, 954 00:48:35,320 --> 00:48:37,200 me and John would never have a job. 955 00:48:37,200 --> 00:48:38,440 Come on! 956 00:48:39,680 --> 00:48:41,280 Are we done? Yeah. Hooray! 957 00:48:43,200 --> 00:48:44,840 HUMS NERVOUSLY 958 00:48:47,800 --> 00:48:50,840 Today I've cooked a fig tarte tatin with coconut cream 959 00:48:50,840 --> 00:48:52,240 and edible flowers. 960 00:48:55,000 --> 00:48:56,280 Ohhhh...! 961 00:48:56,280 --> 00:48:57,880 LAUGHS 962 00:48:57,880 --> 00:49:01,120 Oh, my legs are shaking. 963 00:49:02,120 --> 00:49:04,200 Cooking for champions is... 964 00:49:04,200 --> 00:49:06,240 I'm sweating, thinking about it. 965 00:49:06,240 --> 00:49:07,880 I know they're going to judge my food 966 00:49:07,880 --> 00:49:10,080 and they're going to have very high standards. 967 00:49:10,080 --> 00:49:11,680 So I just hope it meets them. 968 00:49:13,920 --> 00:49:17,760 I was really looking forward to tarte tatin, 969 00:49:17,760 --> 00:49:20,720 but it's fallen apart. 970 00:49:20,720 --> 00:49:24,040 So it all stands in the flavour here. 971 00:49:26,240 --> 00:49:29,560 I think she's made a mistake in classing it as a tarte tatin 972 00:49:29,560 --> 00:49:30,880 because it isn't a tarte tatin. 973 00:49:30,880 --> 00:49:34,000 So therefore your expectations are something and you're not getting it. 974 00:49:34,000 --> 00:49:37,080 Kudos to Olivia because she made her own pastry, 975 00:49:37,080 --> 00:49:40,960 but she ended up having a rock hard pastry and stewed figs. 976 00:49:40,960 --> 00:49:44,880 And that's not what, unfortunately, a tarte tatin is. 977 00:49:44,880 --> 00:49:48,160 It's cooked. It tastes nice. It's nutty, it's figgy. 978 00:49:48,160 --> 00:49:49,520 It could do with looking better. 979 00:49:49,520 --> 00:49:51,760 But I'll tell you what it ain't, it ain't a tarte tatin. 980 00:49:52,760 --> 00:49:55,360 Jerome, you have 15 minutes till your first course. Yes, chef. 981 00:49:56,560 --> 00:49:59,400 We're doing a little bit of a way around the world here, aren't we? 982 00:49:59,400 --> 00:50:02,040 I had the tomato suppli in Rome and I loved it. 983 00:50:02,040 --> 00:50:03,400 It's like arancini, 984 00:50:03,400 --> 00:50:06,120 it's packed with tomatoes and flavours inside. 985 00:50:06,120 --> 00:50:08,320 Deep fry... Anything deep fry, I love! 986 00:50:09,320 --> 00:50:12,840 I wouldn't be brave enough to put miso hollandaise 987 00:50:12,840 --> 00:50:17,280 and basil and tomato relish together, but good luck to Jerome. 988 00:50:17,280 --> 00:50:18,520 Let's see. 989 00:50:18,520 --> 00:50:20,080 How long have I got? 990 00:50:20,080 --> 00:50:21,640 Three minutes. Oh! 991 00:50:23,320 --> 00:50:25,000 OK. There we go. 992 00:50:27,360 --> 00:50:28,800 You've got 30 seconds to go. 993 00:50:28,800 --> 00:50:29,960 That's perfect. 994 00:50:31,440 --> 00:50:34,160 Chilli powder, there we go. 995 00:50:34,160 --> 00:50:35,720 Yes. Done. 996 00:50:35,720 --> 00:50:37,760 Let's go. 997 00:50:35,720 --> 00:50:37,760 JEROME GASPS 998 00:50:37,760 --> 00:50:39,520 No! You're all right, you're all right. 999 00:50:43,440 --> 00:50:46,160 You've got a reverse seared sirloin steak, 1000 00:50:46,160 --> 00:50:49,400 and a tomato and chilli suppli. 1001 00:50:49,400 --> 00:50:52,520 In the middle of that, it's a miso hollandaise sauce. 1002 00:50:52,520 --> 00:50:53,960 Hope you enjoy. 1003 00:50:53,960 --> 00:50:56,960 Wonderful. Thank you. Thank you so much. Thank you. 1004 00:50:58,960 --> 00:51:01,120 I mean, I think the suppli is really well made, 1005 00:51:01,120 --> 00:51:03,280 but I feel like I'm eating a dish of two halves. 1006 00:51:03,280 --> 00:51:05,760 The hollandaise, I don't mind it with the steak, 1007 00:51:05,760 --> 00:51:08,880 but I find when I put the rice in there, it just doesn't blend. 1008 00:51:08,880 --> 00:51:10,920 Hollandaise is really well made. 1009 00:51:10,920 --> 00:51:13,440 Can't necessarily taste the miso. 1010 00:51:13,440 --> 00:51:15,560 This feels like if it was split in two dishes, 1011 00:51:15,560 --> 00:51:18,880 it would have worked much, much better for him. Yes. 1012 00:51:18,880 --> 00:51:21,720 GREGG: The rice ball itself is lovely. 1013 00:51:21,720 --> 00:51:24,480 The beef itself is nicely cooked. 1014 00:51:24,480 --> 00:51:27,840 Where beef fits in with tomato, cheese, rice, 1015 00:51:27,840 --> 00:51:29,160 I don't know. 1016 00:51:29,160 --> 00:51:30,960 There's a huge amount of work in here, 1017 00:51:30,960 --> 00:51:32,760 but it doesn't work as a combination. 1018 00:51:33,680 --> 00:51:35,360 Jerome? Yes. 1019 00:51:35,360 --> 00:51:37,240 15 minutes on your dessert. 1020 00:51:37,240 --> 00:51:39,800 Wow. He's going for it! 1021 00:51:41,160 --> 00:51:44,400 Seems like he has a lot of things to do. Yes. 1022 00:51:44,400 --> 00:51:46,560 I have had bad cremeux. 1023 00:51:46,560 --> 00:51:51,920 And if it's not glossy, if it's not sliding off my spoon and so on, 1024 00:51:51,920 --> 00:51:53,200 I'll be upset. 1025 00:51:53,200 --> 00:51:54,640 Jerome, two minutes. 1026 00:51:54,640 --> 00:51:56,440 Where is he going? Getting my cremeux. 1027 00:51:56,440 --> 00:51:57,880 Where's he gone? 1028 00:52:00,320 --> 00:52:02,440 Good, right. Lovely. 1029 00:52:02,440 --> 00:52:03,800 You got 60 seconds. 1030 00:52:03,800 --> 00:52:04,920 Great. 1031 00:52:04,920 --> 00:52:08,760 A bit of salt and a little bit of olive oil as well. 1032 00:52:08,760 --> 00:52:11,400 OK, anything else to go on there, Jerome? No, there we go. 1033 00:52:11,400 --> 00:52:13,160 Thank you very much. Done. 1034 00:52:13,160 --> 00:52:14,440 Thank you very much. 1035 00:52:18,000 --> 00:52:22,600 So we've got a chocolate cremeux on top of cherry compote. 1036 00:52:22,600 --> 00:52:25,360 Then on top of that, there's some pickled cherries, 1037 00:52:25,360 --> 00:52:28,120 some hazelnut brittle and an almond tuile. 1038 00:52:28,120 --> 00:52:29,960 Enjoy. Thank you. 1039 00:52:29,960 --> 00:52:31,280 Thank you so much. 1040 00:52:35,440 --> 00:52:38,520 That pickle... It's like malt vinegar! 1041 00:52:41,080 --> 00:52:45,000 So the flavours are good, deep chocolate flavour, 1042 00:52:45,000 --> 00:52:47,240 but it's not a cremeux. 1043 00:52:47,240 --> 00:52:48,640 It hasn't set. 1044 00:52:48,640 --> 00:52:50,200 I love the cherry compote. 1045 00:52:50,200 --> 00:52:51,680 Tuile very well made. 1046 00:52:51,680 --> 00:52:53,320 But that pickled cherry for me 1047 00:52:53,320 --> 00:52:56,240 is just like putting malt vinegar in your mouth. 1048 00:52:58,920 --> 00:53:01,840 Oh, I'll tell you what I don't want, ever, ever again, 1049 00:53:01,840 --> 00:53:03,080 cherry and vinegar. 1050 00:53:03,080 --> 00:53:04,480 What's going on there? 1051 00:53:04,480 --> 00:53:06,880 The tuile was delicious, that's really good. 1052 00:53:06,880 --> 00:53:09,000 The flavour of the chocolate is very good indeed. 1053 00:53:09,000 --> 00:53:11,360 I like sour red cherries, but that's ridiculous. 1054 00:53:13,320 --> 00:53:15,080 Yeah, that was a lot. 1055 00:53:15,080 --> 00:53:17,560 It was a lot. Yeah, very glad it's done. 1056 00:53:18,680 --> 00:53:21,080 It's a tough one for the judges today. 1057 00:53:21,080 --> 00:53:24,400 But if I had to pick an overall chef, it would probably be Louise. 1058 00:53:26,240 --> 00:53:30,040 Because she delivered two good plates of food. 1059 00:53:35,280 --> 00:53:37,680 We got really interesting food in this round. 1060 00:53:37,680 --> 00:53:40,320 There was one person today who I thought did two courses, 1061 00:53:40,320 --> 00:53:42,680 which was pretty close to as good as it gets. 1062 00:53:42,680 --> 00:53:45,280 Louise's main course of the pork with the cabbage 1063 00:53:45,280 --> 00:53:46,680 I thought was delicious. 1064 00:53:46,680 --> 00:53:48,520 Those flavours on the dessert, 1065 00:53:48,520 --> 00:53:51,560 and there's cooking skill throughout both dishes. 1066 00:53:51,560 --> 00:53:53,320 The dining room feels exactly the same. 1067 00:53:53,320 --> 00:53:54,880 John, she needs to go through. 1068 00:53:56,040 --> 00:54:00,400 Rana, the starter of the kibbeh stuffed inside with duck meat 1069 00:54:00,400 --> 00:54:02,280 was really well done. 1070 00:54:02,280 --> 00:54:04,880 It was actually lacking a little bit of flavour. 1071 00:54:04,880 --> 00:54:08,440 The main course, those dumplings did not work. 1072 00:54:08,440 --> 00:54:13,080 There's one word to describe Jerome, and that is brave. 1073 00:54:13,080 --> 00:54:15,840 His main course, he technically did a lot of work. 1074 00:54:15,840 --> 00:54:18,320 However, it didn't quite belong together. 1075 00:54:18,320 --> 00:54:21,440 The dessert, the tuile was absolutely perfect 1076 00:54:21,440 --> 00:54:23,360 and the cherry compote in the centre 1077 00:54:23,360 --> 00:54:25,360 I thought was absolutely delicious. 1078 00:54:25,360 --> 00:54:30,720 But the pickled cherries on the top were just like tasting malt vinegar. 1079 00:54:30,720 --> 00:54:32,000 It was wrong, wasn't it? 1080 00:54:32,000 --> 00:54:33,200 It was just wrong. 1081 00:54:33,200 --> 00:54:37,880 Olivia's lamb tasted really, really good and a great combination. 1082 00:54:37,880 --> 00:54:39,920 The dessert, I didn't mind it, 1083 00:54:39,920 --> 00:54:41,680 it tasted to me like a figgy roll. 1084 00:54:41,680 --> 00:54:44,920 It disappointed the dining room, but actually, 1085 00:54:44,920 --> 00:54:47,760 that nut pastry with the figs, I could eat it. 1086 00:54:49,680 --> 00:54:51,200 It means so much to stay 1087 00:54:51,200 --> 00:54:53,960 just so I can prove that I can cook in a way. 1088 00:54:55,240 --> 00:54:57,040 This is what I came to do. 1089 00:54:57,040 --> 00:54:59,680 And this is what I want to keep doing. 1090 00:54:59,680 --> 00:55:01,280 I really want to stay. 1091 00:55:02,800 --> 00:55:04,160 It's really tough. 1092 00:55:04,160 --> 00:55:05,840 So I've done what I can do. 1093 00:55:05,840 --> 00:55:08,400 And whatever happens now, happens now. 1094 00:55:16,200 --> 00:55:17,880 Well done, all four of you. 1095 00:55:17,880 --> 00:55:20,080 At the start of this, we did say that we have 1096 00:55:20,080 --> 00:55:22,000 three quarterfinal places to give. 1097 00:55:22,000 --> 00:55:24,560 That does mean that one of you will be leaving the competition. 1098 00:55:27,200 --> 00:55:29,400 Our first quarterfinalist is... 1099 00:55:32,080 --> 00:55:34,200 ..Louise. Congratulations. 1100 00:55:35,400 --> 00:55:37,840 WHISPERS: Well done. Thank you! 1101 00:55:39,760 --> 00:55:43,760 Our second quarterfinalist is... 1102 00:55:47,160 --> 00:55:48,800 ..Olivia. 1103 00:55:48,800 --> 00:55:50,840 Oh, gosh! 1104 00:55:50,840 --> 00:55:52,640 Congratulations. 1105 00:55:55,360 --> 00:55:57,160 Rana, Jerome, 1106 00:55:57,160 --> 00:55:59,760 obviously, one of you is leaving the competition. 1107 00:56:03,040 --> 00:56:05,080 Our last quarterfinalist is... 1108 00:56:09,920 --> 00:56:11,240 ..Jerome. 1109 00:56:12,320 --> 00:56:14,120 Congratulations. 1110 00:56:14,120 --> 00:56:16,320 Rana, thank you very much indeed. 1111 00:56:16,320 --> 00:56:18,760 Thanks, Rana. Thank you. 1112 00:56:23,720 --> 00:56:26,800 No regrets. I went and did my best. 1113 00:56:26,800 --> 00:56:30,280 Enjoyed it, and that's it. That's all that matters. 1114 00:56:31,280 --> 00:56:35,720 I feel gutted, but I get to go home and see my little ones. 1115 00:56:35,720 --> 00:56:37,600 ALL CHEER 1116 00:56:35,720 --> 00:56:37,600 Oh, my God! 1117 00:56:40,160 --> 00:56:42,280 Well done! Oh, my God. 1118 00:56:42,280 --> 00:56:44,840 It doesn't sound real, MasterChef quarterfinalist. 1119 00:56:44,840 --> 00:56:47,520 It doesn't sound real! 1120 00:56:48,800 --> 00:56:50,720 Relieved, shocked. 1121 00:56:50,720 --> 00:56:53,000 I took some bold risks, 1122 00:56:53,000 --> 00:56:55,640 and they just about paid off, I think. 1123 00:56:56,720 --> 00:56:59,000 Right now, I feel shocked. 1124 00:56:59,000 --> 00:57:01,120 My brain is just fuzzing, my fingers are fuzzing, 1125 00:57:01,120 --> 00:57:03,280 my legs are shaky. It's wonderful. 1126 00:57:06,120 --> 00:57:09,240 Next time, it's the quarterfinal. 1127 00:57:09,240 --> 00:57:13,080 And Louise, Olivia and Jerome... 1128 00:57:13,080 --> 00:57:15,240 Sorry about the raw turkey on the floor! 1129 00:57:15,240 --> 00:57:18,080 ..will be joining Brin, Hope and Fateha... 1130 00:57:18,080 --> 00:57:19,680 Too early? 1131 00:57:19,680 --> 00:57:22,960 ..cooking for one of the country's top restaurant critics. 1132 00:57:24,960 --> 00:57:26,320 It could all go so wrong. 1133 00:57:27,480 --> 00:57:30,360 Oh, this is sad. 1134 00:57:30,360 --> 00:57:33,400 I think it's exceptionally good. I can't fault it.