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It's the battle for the ultimate
culinary prize. Ooh!
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58 of the
country's best home cooks...
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I need to stop shaking.
..all with their hearts set...
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Fingers crossed.
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
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 passport...
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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, and there
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are Michelin stars.
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There is no doubt about it,
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we are going to find some
incredible talent.
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Come in here, prove your worth
and make your dreams come true.
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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, only three will make
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it through to this week's
quarterfinal.
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I'm saying I'm not competitive,
but good luck to the rest of them!
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SHE LAUGHS
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I'm getting waves of emotion.
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I feel very calm and collected one
moment, and I feel very,
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very jittery the next.
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I want that MasterChef apron,
game face, very serious.
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Hiya.
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Welcome to the MasterChef kitchen.
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Very excited about trying your food,
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and we hope that you are excited
to be here.
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Your job right now is to get
yourself a MasterChef apron.
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This round, we want you to take a
basic, everyday ingredient and turn
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it into something brilliant.
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At the end of this, Gregg
and I will choose our two favourite
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dishes, and the people who cook
those will get themselves
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a MasterChef apron and go straight
through to the next round.
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That does mean the remaining four
will need to stay and cook again.
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Ladies and gentlemen, you've got
one hour, 20 minutes.
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Let's cook.
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Teaching assistant Lulu was born
and raised in a city called
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Tanga in Tanzania.
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She fell in love with cooking
when she was six,
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learning from family and friends.
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I grew up in a very diverse
kind of a community.
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So we had Arabs, we had Indians,
we had African,
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and that influenced me
to just cook and I loved it.
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So I've always been inquisitive when
it comes to food and I've always
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loved to learn more.
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Lulu, what is your basic ingredient,
please?
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It's a chicken,
it's a humble little chicken there.
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So what is your dish, please?
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I am making a Tanga chicken curry.
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Chapatis...
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served with rice.
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Kachumbari salad, which I think
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here they call it kachumber,
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and onion bhaji in a Scotch bonnet
sauce.
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What makes your curry unique to you?
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We always blend everything
together and put in our
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own secret spices. I'm not going to
tell you, They're right there.
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Have you brought your own spices in?
Yes, I sure did!
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Obviously, this is going to pack
a punch, because we're not
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just getting this curry, which has
got spices and also chilli,
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we're also getting a scotch
bonnet sauce on the side.
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Alongside the chicken, the rice
and the chapati.
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We also have onion bhaji
and we also have a kachumber,
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which is a chopped salad
of cucumbers, tomatoes and onion.
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Lulu's given herself a huge
amount of work to do.
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The frying pans are not
doing well today.
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WHISPERS: Excited about this.
SHE LAUGHS
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Vegetarian GP Dinta grew up in Kenya
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before moving to the UK
when she was 11.
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She loves to cook the Indian
Gujarati food of her heritage
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and fuses it with cuisines
from all over the world.
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I am always experimental
and I've always wanted to integrate
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cuisines together, because that's
how I feel people come together.
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Dinta, what's your humble
ingredient?
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It's lentil.
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So, dal, which is very much present
in households in Gujarati.
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Today I'm making something
called dal dhokli ravioli.
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So dal dhokli is a very Gujarati
dish.
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It's basically strips of dough,
which is then put into dal and kind
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of boiled, and the sauce
is actually the dal, basically.
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But I turned this into a ravioli.
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The ravioli is going to be stuffed
with peas, cumin, lots of ginger
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and desiccated coconut.
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Interesting. So you're a GP,
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really busy, you like to cook.
Any other creative hobbies?
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I love dancing, so I'm a
Bollywood dancer as well.
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That's my other creative side.
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Do you do twisting the light bulb?
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Yes, shall we do it together?
Yeah.
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THEY LAUGH
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I've been to a few Indian weddings.
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She's taking the two places
where vegetables are revered, Italy
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and India, and she's bringing
the two cultures together.
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Raviolis can explode in water,
the dal can be overspiced.
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There's so much going on here.
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And it's an unusual dish,
it's her own invention.
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Fascinating, but does it work?
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42-year-old Scottish-born car sales
manager Tom loves to cook classic
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British dishes at home for his wife
and three daughters.
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I'm a low and slow cook,
so cooking
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in the MasterChef kitchen
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will be like nothing that
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I have prepared for at home.
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It is literally now
you're under the clock.
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What's your humble ingredient?
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My humble ingredient is pork
fillet. Because we're a big roast
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family, couldn't obviously do
a roast pork here today
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in the time allocated,
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so I'm going to do a peppered pork,
a cider-braised cabbage,
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doing a home-made apple sauce,
doing a very buttery mash.
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And I'm going to do some roasted
shallots with goose fat.
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Are you the cook of the family?
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So I naturally was, and my wife
couldn't cook.
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And now we've kind
of...she's caught up.
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But I quite like that because it
means sometimes when I come home
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the dinner's already there.
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I hope there's enough seasoning
on that pork, and I hope
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that pork fillet doesn't go dry.
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The mashed potato needs to be
lump-free, nice and creamy,
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but lots of butter in there.
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If he can get every aspect
right, fantastic.
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Panicking, panicking, panicking.
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You've got 45 minutes left,
everybody.
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Birmingham-born railway engineer
Conor is recently engaged,
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and likes to replicate and
experiment with the Indian flavours
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of his local restaurant.
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I'm always talking about food,
looking at food or critiquing food.
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Very obsessed, probably to a stage
that it might be quite annoying.
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What's your basic ingredient,
please, sir?
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The lovely old chicken breast.
What's your dish, please?
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I'm doing a chicken curry
with a pilau rice,
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and I've got some chapatis.
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I am doing a mint and coriander
chutney.
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I'm going to actually do
the sauce separately.
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I'll probably put my sauce
through a blender, get it nice and
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smooth, then I'll add the chicken
into that at the very end,
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just to coat it. We have quite
a few curries. I know, yeah.
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Why have you gone for one?
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Every Brummie loves a good curry,
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and hopefully I can it do some
justice.
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The beauty of a curry is
the protein sitting in all that
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sauce gives both texture and
flavour.
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Now, by taking those two things
apart, I hope it's full of flavour.
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Cambridgeshire-based hairdresser
Lora is a former professional
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ballerina who was diagnosed
with diabetes aged 12
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and loves to bake.
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Growing up as a diabetic
and as a dancer, there was a lot
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of restrictions on food.
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It made it feel really negative.
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When I left the dancing
world and I kind of was able
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to have the insulin pump
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and all the technology
that comes with it,
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I was basically able to eat
whatever I wanted.
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And that then in turn made me
cook, and it actually
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made me enjoy eating.
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Lora, what's your ingredient,
please?
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Eggs, which I hate.
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I hate eggs, but you can turn
it into so many delicious things.
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So where are you using your eggs?
What's your dish?
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So I'm doing a lemon meringue tart
with a basil ice cream.
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So there is eggs in everything.
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Wow! Oh, you properly are using
eggs.
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Yeah. Yeah. Who do you cook for now?
My husband, Sam.
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We've just got married, in Vegas.
Congratulations. Thank you.
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SHE LAUGHS
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Did you have an Elvis chapel?
Yes. Did you?
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Yeah, he walked me down the aisle.
Wow!
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The ice cream needs to be lovely
and creamy, pastry, nice and thin,
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and that pastry case can't collapse,
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otherwise we're going to end
up with lemon curd and meringue
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on a plate.
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Actually, if she gets it right,
fantastic.
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I think we're OK.
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66-year-old Londoner
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Rawdon has owned his own
architecture practice
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for nearly 24 years.
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He loves to cook classic
British and French cuisine.
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Being in the competition
is incredibly nerve-racking.
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I've got butterflies in my stomach,
but it would say if I didn't
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have butterflies that I'm not caring
about it, and I care a heck
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of a lot about it.
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Rawdon, that's unusual to me.
Where's it from, do you know?
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Yeah, I know my mother was reading
Vanity Fair by Thackeray,
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and there's a character
in it called Sir Rawdon Crawley.
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Which one's he?
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He's the absolute drunkard,
vagabond, ruffian, gambler.
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How did she know when I was born
that that's how I'd turn out?
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Right, OK, what's your ingredient,
please?
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So I'm using a scallop,
which a lot of people would think,
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00:11:01,205 --> 00:11:02,765
Oh, that's not a real basic.
200
00:11:02,765 --> 00:11:06,365
But if you walk down Deptford Market
on a Saturday, I can buy a kilo
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00:11:06,365 --> 00:11:09,565
of frozen scallops for six quid.
202
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That's cheaper than any other
protein out there.
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All right.
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00:11:15,925 --> 00:11:18,485
Rawdon's making coquilles
Saint-Jacques,
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a classic dish of a scallop
which has been pan-fried, served
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in a shell, with a sauce made
from white wine and mushrooms.
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And he's going to serve his version,
which has got chopped-up scallops,
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and he's put that through
the sauce. That concerns me
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they might be very tough
rather than beautiful.
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On the side of this, we've got
a flatbread which is going
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to be flavoured with black pudding.
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Black pudding, nice and salty,
I like that.
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I hope the flatbread's nice
and thin, not too thick.
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And then we're going to be served
the coral of the scallop
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in a tempura batter.
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That's a really nice way to cook
the coral, but I don't know
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if the coral in batter is going
to go with the creamy sauce.
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You have four minutes.
Just four minutes, please.
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Absolutely smells fantastic!
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My hands don't work. Yeah!
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Whoa! Fist bump, fist bump.
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Oh, thank you. Boom!
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I like this dish, it's one of my
favourites, so I'm hoping
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it will be for the judges, too.
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OK, everybody stop!
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00:12:38,805 --> 00:12:41,365
Well done. Well done, everybody.
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Done it! Looks good.
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Architect Rawdon's
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basic-to-brilliant ingredient
was scallops.
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He's made coquille Saint-Jacques -
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scallops in a white wine cream
sauce,
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topped with Gruyere cheese
and breadcrumbs,
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served with deep-fried scallop roe
and black pudding-stuffed flatbread.
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I would have liked that scallop
to be a lovely, big, plump scallop
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in there, showing off that scallop.
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That sauce could just be a little
bit thicker, and your wine needs
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to be cooked out a little bit more.
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00:13:22,925 --> 00:13:24,325
The salty roe is nice.
239
00:13:24,325 --> 00:13:26,885
The peppery-ness of the cayenne
is lovely.
240
00:13:26,885 --> 00:13:30,045
I think your breads with a black
pudding in them are fantastic.
241
00:13:30,045 --> 00:13:33,845
The black pudding just gives
a little almost meaty saltiness.
242
00:13:33,845 --> 00:13:36,765
You've got some great ideas and
you've shown good technique -
243
00:13:36,765 --> 00:13:38,245
well done, you. Thank you.
244
00:13:41,605 --> 00:13:44,005
I think the judges' comments
were fair.
245
00:13:44,005 --> 00:13:46,525
The way I serve a scallop,
I actually like it the way
246
00:13:46,525 --> 00:13:49,645
I cooked it, but you either
like it or you don't.
247
00:13:52,245 --> 00:13:55,965
GP Dinta has taken her basic
ingredient, lentils,
248
00:13:55,965 --> 00:14:00,365
and made her own Italian fusion
take on a Gujarati dish
249
00:14:00,365 --> 00:14:03,045
called dal dhokli. Ravioli made
250
00:14:03,045 --> 00:14:07,965
with semolina and spinach stuffed
with peas, chilli and coconut,
251
00:14:07,965 --> 00:14:10,965
served in a bowl of ginger, cumin
and coriander-spiced dal
252
00:14:10,965 --> 00:14:13,925
with steamed cumin rice.
253
00:14:23,405 --> 00:14:27,445
Your dal is lovely, smokiness
in there, bitterness in there.
254
00:14:27,445 --> 00:14:30,525
Inside your ravioli, it's almost
sweet, like a coconut.
255
00:14:30,525 --> 00:14:32,805
Really very, very good indeed.
256
00:14:32,805 --> 00:14:36,485
But I've got two lots of carbs,
so I've got the pasta feel
257
00:14:36,485 --> 00:14:37,965
and the rice feel,
258
00:14:37,965 --> 00:14:41,285
so the texture's just a little bit
off for me. Sure.
259
00:14:41,285 --> 00:14:44,045
The cumin rice is cooked really,
really well.
260
00:14:44,045 --> 00:14:46,805
The dough held together,
using spinach... Mm-hm.
261
00:14:46,805 --> 00:14:49,965
..I think's amazing.
262
00:14:49,965 --> 00:14:52,805
But it is an unusual feeling
in the mouth.
263
00:14:52,805 --> 00:14:55,085
I quite like it. Thank you.
264
00:14:58,125 --> 00:15:01,565
I am worried about the textures
that they commented on.
265
00:15:01,565 --> 00:15:06,445
But I'm hopeful that I've delivered
on the flavours at least.
266
00:15:06,445 --> 00:15:10,565
Teaching assistant Lulu chose
to showcase chicken with a dish
267
00:15:10,565 --> 00:15:12,645
from her Tanzanian heritage -
268
00:15:12,645 --> 00:15:17,325
chicken curry made with Tangan
spices, tomatoes and garlic,
269
00:15:17,325 --> 00:15:20,885
served with chapati bread,
onion bhaji,
270
00:15:20,885 --> 00:15:26,565
basmati rice, Kachumbari salad,
and a scotch bonnet sauce.
271
00:15:31,645 --> 00:15:32,685
Whoa!
272
00:15:38,565 --> 00:15:42,285
Your chicken is really lovely
because it falls off the bone.
273
00:15:42,285 --> 00:15:45,405
Your bhajis are nothing like an
onion bhaji I've ever had before,
274
00:15:45,405 --> 00:15:47,885
they've got sweetcorn and peppers
in them, they are crispy
275
00:15:47,885 --> 00:15:50,085
on the outside. That's great.
276
00:15:50,085 --> 00:15:53,165
There's a lot of chilli
inside your scotch bonnet sauce,
277
00:15:53,165 --> 00:15:55,565
which I think is actually
really well-balanced.
278
00:15:55,565 --> 00:15:57,205
Chapatis are well-made.
279
00:15:57,205 --> 00:15:59,805
I think there's a lot of work
here because you took a whole
280
00:15:59,805 --> 00:16:01,525
chicken, you butchered it yourself
281
00:16:01,525 --> 00:16:03,205
and put it in a great sauce.
Thank you.
282
00:16:03,205 --> 00:16:06,525
That creamy sauce is sweet,
and I like sweet food.
283
00:16:06,525 --> 00:16:10,925
And there are definite layers
of spicing. Nice ideas here.
284
00:16:14,485 --> 00:16:18,045
It was amazing. I got a bit
emotional, but it was amazing.
285
00:16:18,045 --> 00:16:20,165
That was the best thing ever.
286
00:16:21,645 --> 00:16:26,485
Car sales manager Tom took his basic
ingredient of pork fillet,
287
00:16:26,485 --> 00:16:28,445
pan-roasted it and served it
288
00:16:28,445 --> 00:16:33,325
with mashed potato, cider-braised
cabbage with pancetta,
289
00:16:33,325 --> 00:16:36,245
shallots cooked in goose fat,
290
00:16:36,245 --> 00:16:39,405
apple sauce, and a cider cream
sauce.
291
00:16:48,045 --> 00:16:50,485
The loin of pork, it's very easy
to go dry.
292
00:16:50,485 --> 00:16:52,285
Yours is still a hint of pink,
it's lovely,
293
00:16:52,285 --> 00:16:54,285
got good seasoning around it.
294
00:16:54,285 --> 00:16:58,925
And the cabbage, loving that with a
tickle of apple running through it.
295
00:16:58,925 --> 00:17:01,565
You've got lumps in your mash,
quite a lot of them.
296
00:17:01,565 --> 00:17:03,645
So much so that you can
actually see them.
297
00:17:03,645 --> 00:17:07,165
I've got apple sauce, then I've got
a cream sauce, then I've got
298
00:17:07,165 --> 00:17:11,005
a mashed potato and it's becoming
all very sort of soft and pureed,
299
00:17:11,005 --> 00:17:13,005
and I've still got my teeth.
300
00:17:13,005 --> 00:17:16,765
I quite like to be able
to get a bit of chew.
301
00:17:18,165 --> 00:17:19,245
Yeah.
302
00:17:19,245 --> 00:17:22,925
I feel good, to be honest,
because I really thought
303
00:17:22,925 --> 00:17:25,324
that the judges may go to town
on me,
304
00:17:25,324 --> 00:17:26,925
but happy with their comments
today.
305
00:17:28,285 --> 00:17:32,845
Birmingham-born Conor is serving
a deconstructed chicken curry -
306
00:17:32,845 --> 00:17:37,285
roasted chicken breast and a sauce
made from tomatoes, chilli
307
00:17:37,285 --> 00:17:42,805
and garam masala, served with pilau
rice, chapati bread
308
00:17:42,805 --> 00:17:45,445
and a mint and coriander chutney.
309
00:17:50,885 --> 00:17:53,405
That is a very, very big
piece of chicken,
310
00:17:53,405 --> 00:17:55,245
and you've cooked it brilliantly.
311
00:17:55,245 --> 00:17:57,285
That is really moist.
312
00:17:57,285 --> 00:17:58,685
Very, very nice indeed.
313
00:17:58,685 --> 00:18:02,445
Your chutney is lovely,
but your breads need more cookery.
314
00:18:03,525 --> 00:18:05,765
Something like a curry,
one of the things that happens
315
00:18:05,765 --> 00:18:07,565
when you cook something
in a sauce,
316
00:18:07,565 --> 00:18:09,965
the juice of the chicken goes
into the sauce, the sauce goes
317
00:18:09,965 --> 00:18:13,165
into the chicken, and they become
this wonderful united front.
318
00:18:13,165 --> 00:18:15,405
And presently what's happened
is they've been divorced
319
00:18:15,405 --> 00:18:16,765
from each other.
320
00:18:16,765 --> 00:18:18,525
It just doesn't come together.
321
00:18:20,645 --> 00:18:22,125
I'm a bit disappointed in myself.
322
00:18:22,125 --> 00:18:25,085
I was not very happy with
what I had done.
323
00:18:25,085 --> 00:18:28,205
Hopefully I've done enough to get
an apron but, yeah, we'll see.
324
00:18:30,605 --> 00:18:35,485
Hairdresser Lora has taken eggs
as her basic ingredient and made
325
00:18:35,485 --> 00:18:39,325
a lemon meringue tart,
with a basil ice cream.
326
00:18:47,045 --> 00:18:48,365
You've got buttery pastry.
327
00:18:48,365 --> 00:18:50,925
You've got proper sharp lemon in
there.
328
00:18:50,925 --> 00:18:53,525
And then, of course, the lovely
meringue brings you back
329
00:18:53,525 --> 00:18:55,765
down into the world of sweetness
again.
330
00:18:55,765 --> 00:18:57,965
I think that's great work.
Thank you.
331
00:18:57,965 --> 00:19:02,525
Lora, you have a really good amount
of skill on show here.
332
00:19:02,525 --> 00:19:04,205
You've got a lovely lemon tart.
333
00:19:04,205 --> 00:19:07,285
Your meringue is nicely made,
soft like marshmallows,
334
00:19:07,285 --> 00:19:08,965
a little bit of colour
on the outside.
335
00:19:08,965 --> 00:19:11,805
Making Italian meringue
is, again, more skill.
336
00:19:11,805 --> 00:19:13,365
Your ice cream's nice and smooth.
337
00:19:13,365 --> 00:19:14,445
It's very good.
338
00:19:16,365 --> 00:19:17,925
It couldn't have gone any better.
339
00:19:17,925 --> 00:19:20,125
That's, like, top five moments
of life,
340
00:19:20,125 --> 00:19:22,965
and that's fully, like,
number one right now.
341
00:19:25,645 --> 00:19:29,765
I think that all of you have got
potential, but there were two people
342
00:19:29,765 --> 00:19:32,205
today who we felt really
did stand out.
343
00:19:35,165 --> 00:19:37,445
The first person getting
an apron is...
344
00:19:40,445 --> 00:19:41,485
..Lora.
345
00:19:44,885 --> 00:19:47,165
The second person getting
an apron is...
346
00:19:52,485 --> 00:19:53,525
..Lulu.
347
00:19:55,085 --> 00:19:56,285
Congratulations.
348
00:20:00,165 --> 00:20:02,285
Lora, Lulu, come and get your
aprons, please.
349
00:20:08,085 --> 00:20:10,085
Oh! Oh!
350
00:20:10,085 --> 00:20:11,325
Oh, my god.
351
00:20:12,645 --> 00:20:15,285
Oh! I can't believe it.
352
00:20:15,285 --> 00:20:18,805
Getting this apron today
is like Christmas.
353
00:20:18,805 --> 00:20:19,885
It's just exciting
354
00:20:19,885 --> 00:20:22,285
and I can't wait to mess
it up with food.
355
00:20:23,405 --> 00:20:24,525
I feel amazing.
356
00:20:24,525 --> 00:20:25,845
Got an apron.
357
00:20:25,845 --> 00:20:27,005
Yes, everything...
358
00:20:27,005 --> 00:20:28,485
Everything I wanted.
359
00:20:29,565 --> 00:20:31,645
You're going to have to shrug
the disappointment off
360
00:20:31,645 --> 00:20:34,085
because you've got a job to do.
361
00:20:34,085 --> 00:20:36,925
There are still two aprons
up for grabs.
362
00:20:36,925 --> 00:20:38,325
Make sure you get one.
363
00:20:39,365 --> 00:20:42,045
In this round, you are going
to have to think on your feet.
364
00:20:43,445 --> 00:20:46,845
So, we want you to make for us
a salad.
365
00:20:48,245 --> 00:20:51,525
You can use any of the ingredients
over there on the bench next to you.
366
00:20:52,485 --> 00:20:56,925
However, on your bench,
you all have a recipe
367
00:20:56,925 --> 00:20:59,005
for Caesar salad dressing.
368
00:21:00,885 --> 00:21:04,005
And we would like that to be
the dressing for your salad.
369
00:21:05,285 --> 00:21:06,805
45 minutes.
370
00:21:09,005 --> 00:21:10,205
Off you go.
371
00:21:14,645 --> 00:21:16,165
I like Caesar salads, yeah.
372
00:21:16,165 --> 00:21:19,165
I'd normally order them
rather than make them myself.
373
00:21:20,205 --> 00:21:23,125
Very excited. Let's do this.
374
00:21:24,845 --> 00:21:28,165
The great Caesar salad is a basic
salad of lettuce, croutons
375
00:21:28,165 --> 00:21:31,125
and a dressing flavoured with
anchovies and Parmesan cheese.
376
00:21:32,565 --> 00:21:34,885
You get a Caesar with different
accompaniments.
377
00:21:34,885 --> 00:21:36,805
Do they add fish to it?
378
00:21:36,805 --> 00:21:38,685
Do they add chicken to it?
379
00:21:40,285 --> 00:21:42,445
They might not all necessarily work.
380
00:21:42,445 --> 00:21:44,485
They do have to make a plan.
381
00:21:53,565 --> 00:21:55,605
I have no idea what I'm doing.
382
00:21:58,645 --> 00:22:00,365
Conor. Hello, John.
383
00:22:00,365 --> 00:22:04,645
Going to use the chicken breast and
cover it with lemon and garlic,
384
00:22:04,645 --> 00:22:07,925
some charred baby gem, crispy bacon
bits, crispy croutons.
385
00:22:07,925 --> 00:22:09,965
Charring the lettuce is very daring.
386
00:22:09,965 --> 00:22:11,045
Oh, is it?
387
00:22:11,045 --> 00:22:12,925
Don't tell me that!
388
00:22:14,165 --> 00:22:18,645
Conor is going to char the lettuce,
and cooked lettuce goes limp.
389
00:22:18,645 --> 00:22:20,845
For me, a great Caesar has a
wonderful crunch.
390
00:22:20,845 --> 00:22:23,165
When you eat it, you can hear
it in your ears
391
00:22:23,165 --> 00:22:26,005
and it makes you feel
wonderful and fresh and light.
392
00:22:32,085 --> 00:22:33,605
You're vegetarian, right?
I am, yes.
393
00:22:33,605 --> 00:22:35,285
Does that mean you're not
using anchovies?
394
00:22:35,285 --> 00:22:38,125
I'm not, no, I'm going to use
the capers instead.
395
00:22:38,125 --> 00:22:40,245
I think I'm going to make
spicy chickpeas
396
00:22:40,245 --> 00:22:41,725
with some chillies with it.
397
00:22:41,725 --> 00:22:43,485
And then I've got a variety
of salad.
398
00:22:43,485 --> 00:22:46,685
I'm going to chop up some
of the avocado and marinate it
399
00:22:46,685 --> 00:22:48,205
with some olive oil and chilies,
400
00:22:48,205 --> 00:22:50,165
so hopefully a chilli Caesar salad.
401
00:22:52,885 --> 00:22:56,365
Dinta, she's cooking some chickpeas
and spices, which is great.
402
00:22:56,365 --> 00:22:59,965
But will that work with a Caesar
salad dressing?
403
00:22:59,965 --> 00:23:02,725
Creamy dressing with lots of spices?
Could do.
404
00:23:02,725 --> 00:23:05,045
But that balance will be really
difficult to get right.
405
00:23:07,525 --> 00:23:09,565
You are halfway.
406
00:23:09,565 --> 00:23:10,725
It's going fast.
407
00:23:12,245 --> 00:23:13,285
Do that one again.
408
00:23:18,645 --> 00:23:20,925
Tell me, do you like a Caesar
salad? I do like a Caesar salad.
409
00:23:20,925 --> 00:23:23,045
What do you like about it?
I like the freshness.
410
00:23:23,045 --> 00:23:26,645
My Caesar salad is normally a
chicken Caesar salad... OK.
411
00:23:26,645 --> 00:23:28,325
..just with the bacon
through it as well.
412
00:23:28,325 --> 00:23:30,685
Are you doing that with this one?
Yes.
413
00:23:30,685 --> 00:23:33,205
I've got my bacon, a little bit
of maple through that.
414
00:23:33,205 --> 00:23:34,925
And I'm doing crispy chicken skin
with it.
415
00:23:34,925 --> 00:23:36,965
Right. I can see bread. Does that
mean croutons?
416
00:23:36,965 --> 00:23:39,205
Croutons as well.
What lettuce are you using?
417
00:23:39,205 --> 00:23:41,085
I've not decided on the lettuce yet.
418
00:23:41,085 --> 00:23:42,845
I'm going to go back to that.
419
00:23:46,005 --> 00:23:48,805
He's making bacon with maple syrup.
420
00:23:48,805 --> 00:23:51,645
Sweet maple syrup with a cheesy
dressing
421
00:23:51,645 --> 00:23:54,285
with anchovies in it -
very American.
422
00:23:54,285 --> 00:23:57,365
But he's yet to choose a lettuce
leaf for himself.
423
00:23:57,365 --> 00:24:00,485
And, if there's one thing you most
certainly need in a salad,
424
00:24:00,485 --> 00:24:01,925
it's a lettuce leaf.
425
00:24:06,565 --> 00:24:08,805
There's something burning in here,
obviously.
426
00:24:08,805 --> 00:24:10,605
There's something very acrid.
427
00:24:10,605 --> 00:24:12,525
Oh, it's me. Sorry.
428
00:24:12,525 --> 00:24:13,565
Whoa!
429
00:24:14,565 --> 00:24:16,045
Done it again.
430
00:24:16,045 --> 00:24:17,645
Second set of croutons burnt.
431
00:24:17,645 --> 00:24:19,445
Sorry.
432
00:24:19,445 --> 00:24:21,325
It needs something.
433
00:24:21,325 --> 00:24:22,925
Are you a Caesar salad fan?
434
00:24:22,925 --> 00:24:25,205
Yeah, but I'm doing something a bit
different,
435
00:24:25,205 --> 00:24:28,805
so I'm going to do a warm
endive Caesar salad.
436
00:24:28,805 --> 00:24:34,165
So that'll be the base, with a cold
fennel, spring onion and chilli
437
00:24:34,165 --> 00:24:36,445
element on it, with the dressing.
438
00:24:36,445 --> 00:24:38,245
I'm going to redo my croutons.
439
00:24:38,245 --> 00:24:41,725
And then two little strips
of salmon on the top.
440
00:24:44,645 --> 00:24:49,445
This is a really strong salad -
bitter endive, really sharp fennel,
441
00:24:49,445 --> 00:24:52,485
the richness of salmon and then
the Caesar dressing all together.
442
00:24:52,485 --> 00:24:54,405
That's a flavour explosion.
443
00:24:54,405 --> 00:24:56,405
I'm not sure about these
combinations.
444
00:24:58,085 --> 00:25:00,965
He has burnt croutons twice.
445
00:25:00,965 --> 00:25:03,085
That is a man under pressure.
446
00:25:05,005 --> 00:25:06,645
How long is left?
447
00:25:06,645 --> 00:25:08,485
Three minutes.
You've got three minutes.
448
00:25:11,685 --> 00:25:13,525
Nearly there. Plating up.
449
00:25:17,005 --> 00:25:18,045
Phew!
450
00:25:19,125 --> 00:25:22,325
I might pick a couple out, but
that's it. Yeah, you can. You can.
451
00:25:30,245 --> 00:25:32,485
Ladies and gentlemen, time's
up, please.
452
00:25:37,725 --> 00:25:39,325
Not so good, that one.
453
00:25:41,125 --> 00:25:47,205
Tom's salad is pan-fried chicken
breast, cos lettuce, avocado,
454
00:25:47,205 --> 00:25:51,365
bacon coated with maple syrup,
served with a Caesar dressing
455
00:25:51,365 --> 00:25:53,525
and topped with crispy chicken skin.
456
00:26:00,125 --> 00:26:01,325
I'm happy with the chicken.
457
00:26:01,325 --> 00:26:04,205
I also don't mind the bit
of sweetness on the bacon. Yeah.
458
00:26:04,205 --> 00:26:07,085
I think the star
of that is the chicken skin.
459
00:26:07,085 --> 00:26:09,925
That was a very clever thing to do,
take the skin off,
460
00:26:09,925 --> 00:26:12,765
cook it separately and crisp it
up over the salad.
461
00:26:13,725 --> 00:26:15,205
I like the crispy croutons.
462
00:26:15,205 --> 00:26:19,005
The avocado gives sweetness.
The dressing is a bit strong.
463
00:26:19,005 --> 00:26:21,205
Saying that, I think your flavours
are good.
464
00:26:24,085 --> 00:26:26,965
I am pleased with the dish I made.
465
00:26:26,965 --> 00:26:31,165
All I could do was make it how
I would eat it and I would enjoy.
466
00:26:32,925 --> 00:26:36,685
Dinta's vegetarian Caesar dressing
is made with capers
467
00:26:36,685 --> 00:26:41,605
instead of anchovies and served with
cayenne and garlic-spiced chickpeas
468
00:26:41,605 --> 00:26:45,805
and a salad of fried red onions
and avocado with chilli,
469
00:26:45,805 --> 00:26:48,485
cayenne croutons and tomatoes.
470
00:26:57,045 --> 00:26:58,405
That's a really good dressing.
471
00:26:58,405 --> 00:27:00,085
You've got real saltiness, caper.
472
00:27:00,085 --> 00:27:02,445
There's real acidity in there as
well. It's lovely.
473
00:27:02,445 --> 00:27:04,725
And the creamy texture is perfect.
474
00:27:04,725 --> 00:27:07,005
I like the cayenne on your
croutons. It's really spicy.
475
00:27:07,005 --> 00:27:09,085
I like the amount of garlic
and chilli in there.
476
00:27:10,045 --> 00:27:11,245
That is powerful.
477
00:27:11,245 --> 00:27:15,085
I really like that smoky cayenne
and the richness of the garlic
478
00:27:15,085 --> 00:27:18,765
with the chickpeas, which is really
hot and strong, and then you get
479
00:27:18,765 --> 00:27:21,645
a nice bit of relief from
that lettuce on the side.
480
00:27:21,645 --> 00:27:22,885
It's tasty.
481
00:27:22,885 --> 00:27:23,925
Thank you.
482
00:27:26,165 --> 00:27:28,405
I hope I've shown some level of
skill,
483
00:27:28,405 --> 00:27:30,205
even if it's through flavours,
484
00:27:30,205 --> 00:27:33,405
and I've created a dish
that's palatable and tasty.
485
00:27:34,445 --> 00:27:38,845
Conor's Caesar dressing is served
with a salad of pan-fried garlic
486
00:27:38,845 --> 00:27:43,845
and lemon chicken breast, charred
gem lettuce, crispy bacon
487
00:27:43,845 --> 00:27:46,365
and smoked paprika croutons.
488
00:27:54,085 --> 00:27:56,765
Your chicken breasts are starting
to go a little bit dry.
489
00:27:56,765 --> 00:28:00,725
The lettuce in the middle
of the plate has become a vegetable
490
00:28:00,725 --> 00:28:02,565
rather than actually
being a salad leaf.
491
00:28:02,565 --> 00:28:04,845
It's a braised piece of lettuce.
492
00:28:04,845 --> 00:28:08,245
The croutons, I think they're
overdone and they're too hard.
493
00:28:08,245 --> 00:28:11,405
But it's a really nicely
made dressing.
494
00:28:11,405 --> 00:28:16,085
I think cooking that lettuce
was a mistake because it makes
495
00:28:16,085 --> 00:28:18,565
it juicier and not crisp.
496
00:28:22,125 --> 00:28:23,485
I'm not a salad person.
497
00:28:23,485 --> 00:28:25,325
I'm more meat and potatoes.
498
00:28:25,325 --> 00:28:27,845
So it was definitely challenging
for me, yeah.
499
00:28:30,845 --> 00:28:35,325
Rawdon is serving his Caesar
dressing with pan-fried salmon
500
00:28:35,325 --> 00:28:40,445
and a salad of fennel, roasted
endive or chicory, spring onion
501
00:28:40,445 --> 00:28:42,125
and crispy croutons.
502
00:28:48,565 --> 00:28:50,125
Your salmon's
going a little bit dry.
503
00:28:50,125 --> 00:28:52,485
I don't really want to eat the skin
because it's not crispy.
504
00:28:52,485 --> 00:28:55,925
And, because you're chosen two
things with lots of liquid in them,
505
00:28:55,925 --> 00:28:57,365
fennel and the chicory,
506
00:28:57,365 --> 00:28:59,965
your dressing is being
completely diluted. Right.
507
00:28:59,965 --> 00:29:01,965
But we've got some croutons,
which was good,
508
00:29:01,965 --> 00:29:04,245
considering you used a whole loaf
of bread.
509
00:29:04,245 --> 00:29:06,085
Your dressing is too salty
510
00:29:06,085 --> 00:29:10,325
and it's just getting a little bit
wet and soggy down there.
511
00:29:12,845 --> 00:29:14,485
I wanted to use different
ingredients,
512
00:29:14,485 --> 00:29:18,045
different flavour profiles,
really try and make it interesting,
513
00:29:18,045 --> 00:29:19,805
and I think some of it worked,
514
00:29:19,805 --> 00:29:21,125
some of it didn't.
515
00:29:24,205 --> 00:29:26,965
Two of them are getting an apron
and joining Lulu and Lora
516
00:29:26,965 --> 00:29:29,845
in the next round and two
of them are going home.
517
00:29:29,845 --> 00:29:31,725
Ooh, tricky.
518
00:29:31,725 --> 00:29:33,525
Dinta gave us a very,
very tasty salad
519
00:29:33,525 --> 00:29:35,205
and her dressing was perfect.
520
00:29:35,205 --> 00:29:37,925
There was nothing shy
about that salad at all.
521
00:29:39,885 --> 00:29:43,965
Rawdon burnt his croutons twice.
Couldn't even taste the dressing.
522
00:29:43,965 --> 00:29:47,285
It sort of all got completely lost
and it became a wishy-washy mixture
523
00:29:47,285 --> 00:29:49,085
in the bottom of the bowl.
524
00:29:49,085 --> 00:29:52,445
Tom, what I did like was the chicken
that he cooked
525
00:29:52,445 --> 00:29:55,445
and the use of the chicken skin.
526
00:29:55,445 --> 00:29:58,965
We had a very, very strong dressing
from Tom, but I thought
527
00:29:58,965 --> 00:30:01,085
there were some good flavours
in there.
528
00:30:01,085 --> 00:30:05,085
Conor turned his Caesar
dressing into more of a sauce
529
00:30:05,085 --> 00:30:06,725
and I liked the sharpness of it.
530
00:30:06,725 --> 00:30:09,365
But I think it was a mistake
to cook the lettuce.
531
00:30:09,365 --> 00:30:10,765
We asked for a salad.
532
00:30:10,765 --> 00:30:12,205
What we got was a chicken breast
533
00:30:12,205 --> 00:30:14,365
with a piece of hot lettuce
in the middle.
534
00:30:14,365 --> 00:30:15,765
That's not a salad.
535
00:30:16,845 --> 00:30:19,085
I'd be devastated if
I went home now, like.
536
00:30:19,085 --> 00:30:22,565
I've been a bag of nerves all day,
and I think now that it's over
537
00:30:22,565 --> 00:30:25,685
is the only time I feel settled and
want to carry on and doing more.
538
00:30:26,885 --> 00:30:30,565
Now, I would just want
to prove to the judges
539
00:30:30,565 --> 00:30:35,245
that I have got what it takes
to stay another round.
540
00:30:37,005 --> 00:30:40,085
If I had to go, I would be
really disappointed
541
00:30:40,085 --> 00:30:42,965
because that's just given me
a flavour - excuse the pun -
542
00:30:42,965 --> 00:30:44,765
to want to take it even further.
543
00:30:51,765 --> 00:30:55,285
Thanks very much
for all your hard work.
544
00:30:55,285 --> 00:30:57,925
We've had quite a tough decision.
545
00:30:57,925 --> 00:31:02,445
The first contestant getting
a MasterChef apron is...
546
00:31:06,085 --> 00:31:07,885
..Dinta.
547
00:31:07,885 --> 00:31:10,125
Congratulations.
548
00:31:07,885 --> 00:31:10,125
SHE MOUTHS
549
00:31:11,365 --> 00:31:14,445
The second apron goes to...
550
00:31:18,485 --> 00:31:19,765
..Tom.
551
00:31:21,205 --> 00:31:22,845
Congratulations.
552
00:31:22,845 --> 00:31:26,565
Rawdon, Conor, loved having you here
in the competition.
553
00:31:26,565 --> 00:31:29,245
Sorry to see you go.
Thank you very, very much indeed.
554
00:31:35,365 --> 00:31:37,405
Oh, I'm devastated
to be going home, yeah.
555
00:31:37,405 --> 00:31:39,525
But I really enjoyed myself.
556
00:31:39,525 --> 00:31:41,445
It just makes you want to
cook more, really,
557
00:31:41,445 --> 00:31:43,645
to try and practise and
get better at things.
558
00:31:44,605 --> 00:31:47,565
Totally gutted to be going home
at this stage,
559
00:31:47,565 --> 00:31:50,285
but cooking's a passion
and I'll keep on cooking.
560
00:31:50,285 --> 00:31:51,845
That's the whole thing.
561
00:31:59,165 --> 00:32:02,085
This is just an incredible
thing to achieve.
562
00:32:03,365 --> 00:32:07,725
I had my nerves about getting
the apron, but very happy.
563
00:32:12,245 --> 00:32:14,645
It feels amazing to put this on.
564
00:32:14,645 --> 00:32:18,125
I'd mentally prepared myself
for this not to happen,
565
00:32:18,125 --> 00:32:21,085
but it's finally here.
I feel really good.
566
00:32:29,765 --> 00:32:33,085
You are now cooking for a place
in the quarterfinal.
567
00:32:34,365 --> 00:32:37,645
You aren't just going to present
your food to me and John -
568
00:32:37,645 --> 00:32:39,645
you are going to be
taking your food in
569
00:32:39,645 --> 00:32:42,205
to three specially invited guests
in the dining room.
570
00:32:43,165 --> 00:32:46,605
The final three from 2010.
571
00:32:46,605 --> 00:32:50,005
Runners-up Alex Rushmer,
572
00:32:50,005 --> 00:32:52,165
Dr Tim Kinnaird
573
00:32:52,165 --> 00:32:55,085
and the champion, Dhruv Baker.
574
00:32:55,085 --> 00:32:58,245
Three people that now work
in the food industry.
575
00:32:59,205 --> 00:33:03,165
At the end of this, three of you
will be quarterfinalists.
576
00:33:03,165 --> 00:33:07,485
That does mean that, sadly, one of
you will be leaving the competition.
577
00:33:07,485 --> 00:33:10,525
Ladies and gentlemen,
1 hour and 15 minutes.
578
00:33:10,525 --> 00:33:13,925
Two courses, eight plates of food.
579
00:33:13,925 --> 00:33:15,125
Let's cook.
580
00:33:19,525 --> 00:33:22,485
There's been so many times
where I've tried to make something
581
00:33:22,485 --> 00:33:26,285
and I would taste it and be like,
"Oh, that's awful."
582
00:33:26,285 --> 00:33:28,845
But I'm hoping today's dish
will be better.
583
00:33:32,165 --> 00:33:34,685
What are you making for us, please?
I've always missed out
584
00:33:34,685 --> 00:33:37,005
when you go out with your friends
and everyone has a Turkish kebab
585
00:33:37,005 --> 00:33:39,005
and I just have chips
because I'm vegetarian,
586
00:33:39,005 --> 00:33:42,165
So you're going to get spiced
vegetarian kebabs
587
00:33:42,165 --> 00:33:44,005
that are made of kidney beans,
588
00:33:44,005 --> 00:33:46,085
a nice salad with mango
and tomatoes,
589
00:33:46,085 --> 00:33:47,605
a yoghurt mint chutney
590
00:33:47,605 --> 00:33:50,205
and some grilled halloumi with it.
And then... And a naan bread.
591
00:33:50,205 --> 00:33:52,325
Are we getting chips with our kebab?
592
00:33:52,325 --> 00:33:55,125
No. Oh, what?!
593
00:33:52,325 --> 00:33:55,125
DINTA LAUGHS
594
00:33:55,125 --> 00:33:56,725
What, no chips? No.
595
00:33:56,725 --> 00:33:59,005
Just wrap it yourself and
I want you to just eat it
596
00:33:59,005 --> 00:34:00,885
like you would a normal kebab.
597
00:34:00,885 --> 00:34:04,005
OK, so it's interactive in its
own little way. Absolutely.
598
00:34:04,005 --> 00:34:07,085
What's the next course?
Next course is gajar halwa trifle,
599
00:34:07,085 --> 00:34:10,285
so it's sweetened carrots
which are sauteed
600
00:34:10,285 --> 00:34:12,965
I'm flavouring it with nutmeg
and cardamom
601
00:34:12,965 --> 00:34:15,684
and serving it with
pistachio cream in layers.
602
00:34:15,684 --> 00:34:17,204
Dinta, good luck. Thank you.
603
00:34:20,765 --> 00:34:24,244
A bean kebab. I like the idea
and I love the spicing on there.
604
00:34:24,244 --> 00:34:28,005
I think that's great.
I'm worried about the texture.
605
00:34:28,005 --> 00:34:30,565
Dessert, carrot halwa. Oh!
606
00:34:30,565 --> 00:34:33,005
It should be almost the texture
of a sponge cake,
607
00:34:33,005 --> 00:34:35,644
and then she's got to do
pistachio cream.
608
00:34:35,644 --> 00:34:38,365
You've got to make sure the halwa
is absolutely fridge cold
609
00:34:38,365 --> 00:34:41,845
when you put that cream on,
otherwise it's going to cook it.
610
00:34:44,845 --> 00:34:46,765
Come on, baby.
611
00:34:46,765 --> 00:34:50,684
There's such a difference from
cooking in your own kitchen
612
00:34:50,684 --> 00:34:52,644
to the MasterChef kitchen.
613
00:34:52,644 --> 00:34:54,965
It seems to be some
time warp that just...
614
00:34:54,965 --> 00:34:57,285
The time just goes a lot quicker.
615
00:34:58,285 --> 00:35:01,725
So, today, I have to get everything
right first time.
616
00:35:04,405 --> 00:35:08,605
What are your two courses? So, my
first course is pan-seared scallops,
617
00:35:08,605 --> 00:35:13,325
cauliflower puree, Stornoway black
pudding with a bacon crumb.
618
00:35:13,325 --> 00:35:16,085
For my a main dish,
I'm doing a ribeye steak.
619
00:35:16,085 --> 00:35:18,725
Pommes Anna potato, bearnaise sauce
620
00:35:18,725 --> 00:35:21,885
with some asparagus and
some vine-roasted tomatoes.
621
00:35:21,885 --> 00:35:23,325
Tell me about this love of classics.
622
00:35:23,325 --> 00:35:26,045
The time the family was all
around the table
623
00:35:26,045 --> 00:35:30,125
would generally have been on
a Sunday, so that, to me,
624
00:35:30,125 --> 00:35:33,125
Sunday, Christmas dinners,
all those sort of things, it was...
625
00:35:33,125 --> 00:35:35,885
It's something that
I've always enjoyed.
626
00:35:35,885 --> 00:35:37,885
Kids love it, so that's a big drive.
627
00:35:40,605 --> 00:35:44,205
With those scallops, what we want is
a really hot pan and lots of colour
628
00:35:44,205 --> 00:35:46,845
on the outside of that scallop.
629
00:35:46,845 --> 00:35:50,085
Cauliflower puree - you can't have
grainy bits of the cauliflower.
630
00:35:50,085 --> 00:35:52,165
Really smooth and creamy.
631
00:35:53,325 --> 00:35:55,125
Main course, ribeye steak.
632
00:35:55,125 --> 00:35:57,805
If it's undercooked, it's
jelly-like beef and it's white fat.
633
00:35:57,805 --> 00:35:59,525
Nobody wants to eat that.
634
00:35:59,525 --> 00:36:02,685
With that, we've got a bearnaise
sauce with lots of tarragon.
635
00:36:02,685 --> 00:36:06,285
It should be nice and sharp
with vinegar.
636
00:36:06,285 --> 00:36:07,605
If he gets the cookery right,
637
00:36:07,605 --> 00:36:10,445
I think these are two wonderful
dishes.
638
00:36:12,205 --> 00:36:15,005
The idea of doing eight
plates in an hour and 15,
639
00:36:15,005 --> 00:36:16,445
it's a lot of pressure.
640
00:36:16,445 --> 00:36:20,165
Like, I panic if there's, like, one
extra person in my house for dinner.
641
00:36:22,325 --> 00:36:24,405
Lora seems to be going
really classic.
642
00:36:24,405 --> 00:36:28,085
We've got a stuffed fillet of pork,
and she's making a classic apple
643
00:36:28,085 --> 00:36:29,525
stuffing with sage in it.
644
00:36:29,525 --> 00:36:31,405
She's wrapping the whole
thing in ham.
645
00:36:31,405 --> 00:36:33,805
That means it's going to be crispy
on the outside - I hope -
646
00:36:33,805 --> 00:36:36,605
and that ham should season it
as well.
647
00:36:36,605 --> 00:36:38,485
With that parsnip puree.
648
00:36:38,485 --> 00:36:41,165
Cider sauce, cider and pork, we know
that works.
649
00:36:41,165 --> 00:36:44,565
Make sure your sauce is
well made, rich and reduced.
650
00:36:44,565 --> 00:36:46,765
Can't have a watery sauce.
651
00:36:46,765 --> 00:36:51,245
Dessert - chocolate fondant served
with whipped vanilla cream
652
00:36:51,245 --> 00:36:52,645
and almond brittle.
653
00:36:53,845 --> 00:36:57,085
Almond brittle, she's burnt the
sugar already. So I hope she gets
654
00:36:57,085 --> 00:36:59,645
the almond brittle out, otherwise
we've got a chocolate fondant
655
00:36:59,645 --> 00:37:02,285
and vanilla cream, which doesn't
show off a lot of skill.
656
00:37:02,285 --> 00:37:06,325
Can I have some more caster
sugar and some more almonds?
657
00:37:07,725 --> 00:37:09,405
What's the inspiration for the
pork?
658
00:37:09,405 --> 00:37:13,485
I don't really like big meals,
so I've gone really minimal,
659
00:37:13,485 --> 00:37:15,925
really simple, really classic,
660
00:37:15,925 --> 00:37:17,925
basically so there's room for
dessert.
661
00:37:17,925 --> 00:37:20,325
What is it that you love
about desserts?
662
00:37:20,325 --> 00:37:22,725
So I'm a type 1 diabetic.
663
00:37:22,725 --> 00:37:25,285
So there's just an obsession
with sugar that, I suppose,
664
00:37:25,285 --> 00:37:27,325
because for a while I wasn't
allowed it.
665
00:37:27,325 --> 00:37:30,125
But now I'm in a better place
with it all and I'm able
666
00:37:30,125 --> 00:37:31,445
to manage it. I love it.
667
00:37:31,445 --> 00:37:33,605
I just think the science
behind it all, I think
668
00:37:33,605 --> 00:37:35,205
it's really clever and I think,
yeah,
669
00:37:35,205 --> 00:37:36,565
you can do anything with
sugar.
670
00:37:41,965 --> 00:37:45,605
I love cooking. You cut me in
pieces, cooking is in my heart.
671
00:37:45,605 --> 00:37:46,805
It's in my sleep.
672
00:37:46,805 --> 00:37:50,085
I see me do nothing in the world
but cooking.
673
00:37:51,165 --> 00:37:52,525
What are your two courses?
674
00:37:52,525 --> 00:37:57,565
Crispy fried anchovies with coconut
peas, garlic rice, warm carrot
675
00:37:57,565 --> 00:38:00,685
salad, and green mango chilli
sauce.
676
00:38:00,685 --> 00:38:04,685
My pudding will be sticky toffee
pudding with masala chai ice cream.
677
00:38:04,685 --> 00:38:06,125
Two very different styles.
678
00:38:06,125 --> 00:38:08,485
I thought I'd put West and Africa
together because I love
679
00:38:08,485 --> 00:38:11,165
sticky toffee pudding. I've loved it
since I was little, and I've always
680
00:38:11,165 --> 00:38:12,405
used to watch people cooking.
681
00:38:12,405 --> 00:38:14,245
Delia Smith and... I couldn't make
it at home
682
00:38:14,245 --> 00:38:15,565
because we don't have treacle.
683
00:38:15,565 --> 00:38:17,285
Nobody knows what treacle
is in Africa,
684
00:38:17,285 --> 00:38:20,685
so when I got in this country,
it's my kids' favourite and my
685
00:38:20,685 --> 00:38:23,565
family favourite and friends',
so I have cooked it since.
686
00:38:26,125 --> 00:38:29,005
Lulu's two courses, I think,
sound really exciting.
687
00:38:29,005 --> 00:38:31,965
The main course - crispy bits
of anchovies, tiny, tiny, little
688
00:38:31,965 --> 00:38:34,925
fish. Going to coat them in semolina
and deep fry them.
689
00:38:34,925 --> 00:38:37,565
They can't be greasy.
They've got to be nice and crispy.
690
00:38:37,565 --> 00:38:40,725
We're serving it with peas
flavoured with coconut.
691
00:38:40,725 --> 00:38:43,925
We are definitely staying
subtropics.
692
00:38:43,925 --> 00:38:44,965
I like this.
693
00:38:46,205 --> 00:38:47,725
Dessert - sticky toffee pudding.
694
00:38:47,725 --> 00:38:49,925
We know what we want. A little bit
of crispiness on the outside,
695
00:38:49,925 --> 00:38:51,565
nice and soft on the inside.
696
00:38:51,565 --> 00:38:53,685
And a chai ice cream.
697
00:38:53,685 --> 00:38:57,965
Chai, a mixture of spices, including
lots and lots of cardamom.
698
00:38:57,965 --> 00:39:00,325
Too much spice, and it's going to be
overpowering.
699
00:39:00,325 --> 00:39:01,565
Not enough spice,
700
00:39:01,565 --> 00:39:03,685
and we're not going to get the spice
that will give us the joy
701
00:39:03,685 --> 00:39:05,365
with the pudding.
702
00:39:05,365 --> 00:39:07,245
Hmm.
703
00:39:07,245 --> 00:39:08,325
Love it.
704
00:39:10,645 --> 00:39:12,085
Not used to inductions.
705
00:39:13,285 --> 00:39:16,325
You have ten minutes. Good luck,
everybody.
706
00:39:20,365 --> 00:39:24,445
I want to see confident cooking,
but I think ambition can be a bit
707
00:39:24,445 --> 00:39:26,965
of a stumbling block at this stage.
708
00:39:29,525 --> 00:39:32,725
I think their nerves will be high
in the kitchen.
709
00:39:32,725 --> 00:39:37,125
That extra pressure to be better,
because the standard just gets
710
00:39:37,125 --> 00:39:40,645
higher and higher and higher,
doesn't it?
711
00:39:40,645 --> 00:39:44,005
It's a tightrope job, this, so
if they can look and just see
712
00:39:44,005 --> 00:39:46,085
that little glint of light
ahead of them
713
00:39:46,085 --> 00:39:48,045
that is their life completely
turned upside
714
00:39:48,045 --> 00:39:50,085
down in the most wonderful way.
715
00:39:50,085 --> 00:39:53,525
And if they don't look down,
they'll be fine.
716
00:39:53,525 --> 00:39:56,365
To be here again. 14 years on,
and we're still here.
717
00:39:56,365 --> 00:39:58,485
Cheers. I'll drink to that. Cheers.
718
00:39:59,925 --> 00:40:01,285
You've only got three minutes.
719
00:40:01,285 --> 00:40:02,365
Oh!
720
00:40:03,845 --> 00:40:07,485
So Tom's starter will be all
about cooking the scallops well.
721
00:40:07,485 --> 00:40:09,725
I do not want them bouncy.
722
00:40:09,725 --> 00:40:11,765
Nice, smooth cauliflower puree.
723
00:40:11,765 --> 00:40:13,565
JOHN: Oh, wow. Quite a bit. There we
go.
724
00:40:15,085 --> 00:40:16,405
OK. Go, Tom.
725
00:40:16,405 --> 00:40:19,165
He's got to watch out on his salt
levels here because black pudding
726
00:40:19,165 --> 00:40:20,525
can be quite salty.
727
00:40:20,525 --> 00:40:23,965
Bacon adds salt. It is a bit
of a balancing act.
728
00:40:25,725 --> 00:40:27,885
Parsley oil - you want it completely
clear.
729
00:40:27,885 --> 00:40:31,205
You want that vibrancy of
that beautiful green colour.
730
00:40:31,205 --> 00:40:34,085
But I'll be impressed if he does.
731
00:40:34,085 --> 00:40:35,485
Go, Tom!
732
00:40:37,285 --> 00:40:38,485
Very good.
733
00:40:48,085 --> 00:40:49,525
Hi, Tom. Hello.
734
00:40:51,725 --> 00:40:56,725
Today, I've made you pan-seared
scallops with a cauliflower puree,
735
00:40:56,725 --> 00:41:01,925
with Stornoway black pudding,
a bacon crumb and a parsley oil.
736
00:41:01,925 --> 00:41:04,485
I hope you enjoy it. Smells amazing.
Thank you. Thank you.
737
00:41:10,525 --> 00:41:14,605
This is quite straightforwardly
absolutely bloomin' delicious.
738
00:41:14,605 --> 00:41:16,605
He's cooked the scallops ever so
well.
739
00:41:16,605 --> 00:41:18,965
The cauliflower puree is beautiful.
740
00:41:18,965 --> 00:41:21,725
The balance of seasoning
in this, across the dish,
741
00:41:21,725 --> 00:41:23,045
is absolutely faultless.
742
00:41:23,045 --> 00:41:26,245
I wouldn't add or take away
a grain of salt from this.
743
00:41:26,245 --> 00:41:28,485
Also, the oil, it's completely
clear.
744
00:41:28,485 --> 00:41:31,765
It's got that lovely kick
of that herbaceous green note
745
00:41:31,765 --> 00:41:34,285
from the parsley.
And everything has a place.
746
00:41:34,285 --> 00:41:36,845
There's nothing extraneous to it.
747
00:41:36,845 --> 00:41:40,085
Scallops, I think, are cooked really
nicely. Nice colour on the outside.
748
00:41:40,085 --> 00:41:41,405
I like it.
749
00:41:41,405 --> 00:41:42,605
Mm!
750
00:41:45,765 --> 00:41:47,765
15 minutes, yeah? You've got 15
minutes left.
751
00:41:47,765 --> 00:41:49,885
Beautiful piece of beef.
752
00:41:49,885 --> 00:41:52,925
Pressure getting to you? Oh, of
course.
753
00:41:52,925 --> 00:41:54,885
Wow! Look at them.
754
00:41:56,045 --> 00:41:58,525
I'm intrigued to see how he treats
that ribeye.
755
00:41:58,525 --> 00:41:59,965
It's a beautiful piece of meat.
756
00:41:59,965 --> 00:42:02,085
You want to make sure
that that central seam of fat
757
00:42:02,085 --> 00:42:03,965
has rendered down.
758
00:42:03,965 --> 00:42:05,765
Yay, yay! Look at that.
759
00:42:05,765 --> 00:42:07,405
Nice.
760
00:42:07,405 --> 00:42:10,845
Pommes Anna - you've got to cut them
to the right thickness and lots of
lots of butter
761
00:42:10,845 --> 00:42:14,365
and salt and pepper and cook
it really, really well.
762
00:42:16,365 --> 00:42:17,765
Bearnaise sauce...
763
00:42:17,765 --> 00:42:20,405
I'm hoping to see a sauce
that's properly emulsified,
764
00:42:20,405 --> 00:42:22,805
that's not split. That's the big
danger.
765
00:42:23,725 --> 00:42:25,005
Great work.
766
00:42:26,325 --> 00:42:28,165
OK.
767
00:42:28,165 --> 00:42:30,365
Right. You're out of time.
Let's go.
768
00:42:32,205 --> 00:42:33,605
Well done.
769
00:42:39,325 --> 00:42:41,405
Hello again, guys. Hello.
770
00:42:46,125 --> 00:42:50,885
So my main dish I made you is ribeye
beef with a pommes Anna
771
00:42:50,885 --> 00:42:53,885
potato. I've done a bearnaise sauce.
772
00:42:53,885 --> 00:42:57,205
I've done asparagus with butter
and lemon and some
773
00:42:57,205 --> 00:42:59,205
vine roasted tomatoes.
774
00:42:59,205 --> 00:43:00,565
Cheers. Thank you.
775
00:43:06,765 --> 00:43:08,565
Oh, wow.
776
00:43:08,565 --> 00:43:10,565
HE LAUGHS
777
00:43:12,125 --> 00:43:15,645
I feel sick, but I feel
I could jump up and down and dance
778
00:43:15,645 --> 00:43:18,685
at the same time. Mixed emotions.
779
00:43:18,685 --> 00:43:21,085
Oh, I don't know how I done that.
780
00:43:23,925 --> 00:43:26,805
I admire how bold he's been
with the caramelisation
781
00:43:26,805 --> 00:43:29,605
on the beef. I think that's really
good.
782
00:43:29,605 --> 00:43:31,525
The pommes Anna is delicious.
783
00:43:31,525 --> 00:43:34,365
I love the crunchy bit on the top.
He's really cooked that well.
784
00:43:34,365 --> 00:43:36,685
The sauce is... It's well made.
785
00:43:36,685 --> 00:43:41,205
It's just falling a little bit short
in terms of acidity and seasoning.
786
00:43:41,205 --> 00:43:43,285
I think the good thing to take
from it is that the harder bits
787
00:43:43,285 --> 00:43:44,525
were done well.
788
00:43:45,525 --> 00:43:47,805
I think the steak has been cooked
quite nice. It's a ribeye.
789
00:43:47,805 --> 00:43:50,045
It's got a bit of texture.
It's got a decent amount of flavour.
790
00:43:50,045 --> 00:43:52,765
The pommes Anna is beautiful and
crispy, soft underneath.
791
00:43:52,765 --> 00:43:54,245
It's really nice.
792
00:43:56,325 --> 00:43:58,605
You're supposed to be going in four
minutes, Dinta.
793
00:43:58,605 --> 00:44:02,165
Yeah, I'm going for it.
Are you going to be ready? Nearly.
794
00:44:02,165 --> 00:44:04,485
You're running out of time here.
795
00:44:05,485 --> 00:44:08,765
Dinta's main - My Indian
take on a Turkish Kebab.
796
00:44:08,765 --> 00:44:10,405
Spiced vegetarian kebabs.
797
00:44:10,405 --> 00:44:13,125
And I'm hoping there's loads
of texture, loads of flavour,
798
00:44:13,125 --> 00:44:15,005
some heat running through it.
799
00:44:17,125 --> 00:44:20,405
The halloumi has got to have a
really nice caramelisation
800
00:44:20,405 --> 00:44:21,725
on the outside.
801
00:44:23,045 --> 00:44:27,125
If they get the bread right,
it will be...delicious.
802
00:44:27,125 --> 00:44:29,485
GREGG: Nice! We like this.
803
00:44:31,925 --> 00:44:34,605
Quickly. Quickly, quickly, quickly,
quickly.
804
00:44:34,605 --> 00:44:37,365
Can we go? Chutney and we can go.
805
00:44:46,805 --> 00:44:48,325
Hi. Hello.
806
00:44:50,325 --> 00:44:51,805
Thank you. Wow.
807
00:44:51,805 --> 00:44:56,165
So I've cooked a spiced vegetarian
kebab, served with some mint
808
00:44:56,165 --> 00:45:00,165
chutney, some grilled halloumi,
and some mango and spinach salad.
809
00:45:00,165 --> 00:45:01,485
Thank you. Thank you.
810
00:45:07,925 --> 00:45:10,685
The kebab tastes like a little
shish kebab.
811
00:45:10,685 --> 00:45:13,765
It's perfectly spiced, a little bit
of heat.
812
00:45:13,765 --> 00:45:15,645
And there's some kidney beans
through it.
813
00:45:15,645 --> 00:45:19,085
I think it's great. You want
that kind of brave caramelisation
814
00:45:19,085 --> 00:45:22,325
on the halloumi, which
she's given us, and the rest
815
00:45:22,325 --> 00:45:24,805
of it just sort of falls into place.
816
00:45:24,805 --> 00:45:27,765
And the naan is so lovely.
817
00:45:27,765 --> 00:45:29,365
Hooray for Dinta!
818
00:45:32,885 --> 00:45:34,365
I think that's quite yummy.
819
00:45:34,365 --> 00:45:37,085
Lots and lots of spices,
beans, spinach, tomatoes.
820
00:45:37,085 --> 00:45:38,645
What's not to like?
821
00:45:41,085 --> 00:45:42,605
Are you happy with that, Dinta?
822
00:45:42,605 --> 00:45:44,285
Yeah, I think so. Go on, then. Yeah.
823
00:45:45,925 --> 00:45:48,205
I love halwa. I love pistachios.
824
00:45:48,205 --> 00:45:50,845
I mean, the combination
sounds fantastic.
825
00:45:50,845 --> 00:45:53,085
Texturally, it can become
a bit stodgy.
826
00:45:53,085 --> 00:45:55,525
You've got the halwa, which is quite
soft, cooked-down carrots,
827
00:45:55,525 --> 00:45:57,005
then you've got the cream.
828
00:45:57,005 --> 00:46:01,365
So you'd want the pistachio,
ideally, to deliver some crunch.
829
00:46:02,845 --> 00:46:04,125
Lovely!
830
00:46:06,765 --> 00:46:08,485
Come on, let's go. There we go.
831
00:46:08,485 --> 00:46:10,645
Yay! Thank you.
832
00:46:18,125 --> 00:46:22,085
This is a gajar halwa trifle,
and I've infused it with nutmeg
833
00:46:22,085 --> 00:46:24,885
and cardamom, and the cream
has pistachios in it,
834
00:46:24,885 --> 00:46:28,445
and it's garnished with some
edible flowers.
835
00:46:28,445 --> 00:46:31,005
Enjoy. Thank you. Thank you.
836
00:46:34,365 --> 00:46:37,645
That was nerve-racking,
and I just can't believe
837
00:46:37,645 --> 00:46:40,685
that all happened - because it felt
like this.
838
00:46:40,685 --> 00:46:42,165
But it's done.
839
00:46:45,165 --> 00:46:47,005
I think there's a temperature
issue here.
840
00:46:47,005 --> 00:46:49,045
I think the carrot hadn't
cooled down enough.
841
00:46:49,045 --> 00:46:52,325
And that in turn has meant
that the cream has melted.
842
00:46:52,325 --> 00:46:54,285
It is what it said it would be.
843
00:46:54,285 --> 00:46:56,125
But now I'm not certain
about it, really.
844
00:46:56,125 --> 00:46:58,045
It's a bit mono-textural.
845
00:46:58,045 --> 00:47:02,565
This just needed maybe one layer
of sponge, just to help divide
846
00:47:02,565 --> 00:47:05,925
it and turn it into a proper trifle.
847
00:47:05,925 --> 00:47:07,845
I like the flavours.
But the textures...
848
00:47:07,845 --> 00:47:09,725
Well, there is no texture.
849
00:47:13,805 --> 00:47:15,485
OK, Lulu, you're doing really well.
850
00:47:15,485 --> 00:47:17,645
You've got four minutes, please.
851
00:47:20,205 --> 00:47:21,965
Lulu's main course sounds
intriguing.
852
00:47:21,965 --> 00:47:23,965
Crispy fried anchovies. Wow.
853
00:47:23,965 --> 00:47:26,925
I think if you're billing something
as crispy fried on a menu,
854
00:47:26,925 --> 00:47:30,365
then they've got to hit the table
and be crispy.
855
00:47:30,365 --> 00:47:33,365
Distinct kind of Caribbean
influence, point of references,
856
00:47:33,365 --> 00:47:35,885
that coconut peas
and rice as a dish.
857
00:47:37,605 --> 00:47:41,045
Then you've got that wonderful
mango chilli sauce.
858
00:47:41,045 --> 00:47:43,525
I'm hoping that'll be quite a sweet
sauce, cos you've got that sweetness
859
00:47:43,525 --> 00:47:45,765
to lift it.
860
00:47:45,765 --> 00:47:48,245
I think it sounds fantastic.
861
00:47:48,245 --> 00:47:50,445
Lulu, take that beautiful
food into the dining room.
862
00:47:50,445 --> 00:47:52,085
Go, go, go, go, go.
863
00:47:55,405 --> 00:47:57,085
Hello. Hello. Hi.
864
00:47:59,085 --> 00:48:03,525
I've made you crispy fried
anchovies, coconut cream peas,
865
00:48:03,525 --> 00:48:08,285
garlic rice and warm carrot salad
served with a condiment of green
866
00:48:08,285 --> 00:48:09,925
mango chilli sauce.
867
00:48:09,925 --> 00:48:12,245
So hope you enjoy it. Thank you.
868
00:48:15,685 --> 00:48:17,885
It's sensationally good.
869
00:48:17,885 --> 00:48:20,245
There's heat level sort of sitting
here
870
00:48:20,245 --> 00:48:22,245
from that green mango hot sauce.
871
00:48:22,245 --> 00:48:26,125
And these fresh anchovies, floured
and then deep-fried to give
872
00:48:26,125 --> 00:48:29,765
that crunch, are just...delicious.
873
00:48:29,765 --> 00:48:32,925
You've got perfectly cooked rice,
the peas still have some
874
00:48:32,925 --> 00:48:35,925
texture to them.
They're not mushy and overcooked.
875
00:48:35,925 --> 00:48:38,845
I feel like I'm a better human
being for having eaten this.
876
00:48:38,845 --> 00:48:41,605
It's really, really so exciting.
877
00:48:41,605 --> 00:48:44,485
It makes your toes tingle.
878
00:48:44,485 --> 00:48:47,525
The fish are good with that sweet
chilli sauce, and you can taste the
879
00:48:47,525 --> 00:48:50,325
green mango in the background.
I like her style.
880
00:48:50,325 --> 00:48:51,765
I like her flavours.
881
00:48:53,205 --> 00:48:56,005
Lulu. Yes? Everything under control?
Yes, sir.
882
00:48:58,685 --> 00:49:01,605
Sticky toffee pudding is delicious
as long as there's enough
883
00:49:01,605 --> 00:49:02,805
lightness to it.
884
00:49:02,805 --> 00:49:05,405
And then stickiness of dates,
which is what gives it the sort
885
00:49:05,405 --> 00:49:07,445
of the heft and the comfort.
886
00:49:08,405 --> 00:49:09,965
Happy with your toffee sauce?
887
00:49:09,965 --> 00:49:11,765
Yes, I am.
888
00:49:11,765 --> 00:49:15,925
14 years ago, I cooked a masala chai
ice cream in this very kitchen,
889
00:49:15,925 --> 00:49:19,165
and if I recall correctly,
it worked out pretty well.
890
00:49:20,485 --> 00:49:21,845
Look at that. Lovely.
891
00:49:23,685 --> 00:49:26,325
Here we go. Yeah! Well done.
892
00:49:26,325 --> 00:49:28,125
Lulu. Let's go, let's go!
893
00:49:28,125 --> 00:49:30,445
Oh! Don't run! For crying out loud.
894
00:49:32,485 --> 00:49:34,805
Oh, they're melting, melting,
they're melting.
895
00:49:35,885 --> 00:49:37,805
Hello again. Hello.
896
00:49:42,445 --> 00:49:46,045
I've made you a sticky toffee
pudding with masala chai ice cream.
897
00:49:46,045 --> 00:49:47,165
I hope you enjoy it.
898
00:49:47,165 --> 00:49:48,965
Thank you. Thank you. Thank you.
899
00:49:51,485 --> 00:49:55,205
I'm feeling so happy that I managed
to do it on time and produce
900
00:49:55,205 --> 00:49:56,725
good food. I didn't burn anything.
901
00:49:56,725 --> 00:49:59,205
I'm feeling amazing on top of all
that.
902
00:50:01,205 --> 00:50:04,525
Each component is delicious.
The sauce, I thought, was great.
903
00:50:04,525 --> 00:50:06,485
It's sweet. It's got the right
amount of salt to it.
904
00:50:06,485 --> 00:50:07,885
So they've got that balance.
905
00:50:07,885 --> 00:50:11,605
It's kind of like a date muffin
with caramel sauce on it,
906
00:50:11,605 --> 00:50:13,885
which is a nice
thing, and it's delicious.
907
00:50:13,885 --> 00:50:18,045
But then there's this ice cream
on the side, which is fresh,
908
00:50:18,045 --> 00:50:21,485
and it's exactly what you need with
the sticky toffee pudding.
909
00:50:21,485 --> 00:50:24,445
It just makes me very happy indeed.
910
00:50:24,445 --> 00:50:26,005
That, in my mind, is a perfect
dessert.
911
00:50:26,005 --> 00:50:29,005
I mean, the whole thing
together is yummy.
912
00:50:29,005 --> 00:50:31,685
Yes, it's good.
It's just very sweet.
913
00:50:38,005 --> 00:50:41,565
Pork tenderloin is difficult
to cook.
914
00:50:41,565 --> 00:50:43,005
Moment of truth, right?
915
00:50:43,005 --> 00:50:47,165
It goes from slightly raw
pink to chewy,
916
00:50:47,165 --> 00:50:51,485
overcooked within about 30 seconds.
917
00:50:51,485 --> 00:50:54,285
How's it looking? How's it looking?
I'll take it. Yeah.
918
00:51:00,125 --> 00:51:01,485
Look at that.
919
00:51:05,325 --> 00:51:08,845
Lovely. Anything else besides the
sauce? No.
920
00:51:08,845 --> 00:51:10,445
And then the cider and cream sauce,
921
00:51:10,445 --> 00:51:13,365
you want that depth of flavour
without it being too creamy
922
00:51:13,365 --> 00:51:14,645
or too cidery.
923
00:51:14,645 --> 00:51:19,045
There's that balance she's got to
get right, but sounds good.
924
00:51:19,045 --> 00:51:22,245
OK. You ready to go? Yeah.
Off you go, then. Go, Lora.
925
00:51:27,685 --> 00:51:30,085
Hi, guys. Hello. Hello.
926
00:51:33,445 --> 00:51:37,845
Got a pork tenderloin stuffed
with apples and sage with pine nuts
927
00:51:37,845 --> 00:51:39,485
wrapped in prosciutto.
928
00:51:39,485 --> 00:51:42,565
And then we've got a parsnip puree,
buttered leeks and a cider
929
00:51:42,565 --> 00:51:43,965
and cream sauce.
930
00:51:45,205 --> 00:51:47,405
I hope you enjoy it.
Thank you.
931
00:51:56,005 --> 00:51:59,805
The pork tenderloin is a little bit
overdone for me, and we were
932
00:51:59,805 --> 00:52:03,325
promised stuffing, but I can't
really taste it or see it.
933
00:52:03,325 --> 00:52:07,085
Unfortunately, the sauce is fairly
thin, just kind of washed away
934
00:52:07,085 --> 00:52:10,005
any flavour for me. The leeks, in
particular, are delicious.
935
00:52:10,005 --> 00:52:14,085
The puree... I actually struggled to
taste parsnip in it.
936
00:52:14,085 --> 00:52:17,525
Some nice things, but that sauce
has not worked at all.
937
00:52:17,525 --> 00:52:18,885
Lots of sweet things here.
938
00:52:18,885 --> 00:52:22,005
Apple, which I like. Cider sauce...
939
00:52:22,005 --> 00:52:23,965
There's a lot of sweet going on.
940
00:52:25,725 --> 00:52:27,765
Have you...have you done a spare
one? No.
941
00:52:27,765 --> 00:52:31,125
So we won't know until the diners
break into it?
942
00:52:31,125 --> 00:52:34,685
No. Oh! You are brave, aren't you?
943
00:52:34,685 --> 00:52:37,005
Melt in the Middle Chocolate
Fondant.
944
00:52:37,005 --> 00:52:39,165
So they actually specified
"melt in the middle".
945
00:52:39,165 --> 00:52:42,245
And for it not to be, you've kind
of really set your stall out.
946
00:52:42,245 --> 00:52:45,125
So she must be super confident.
947
00:52:45,125 --> 00:52:47,285
I just won't know that they're
done - if they're not done.
948
00:52:47,285 --> 00:52:50,805
It's fine. Good luck, Lora.
I hope you get it right.
949
00:52:50,805 --> 00:52:53,165
To make a chocolate fondant,
I would practise this, like, five
950
00:52:53,165 --> 00:52:56,365
times at home if I was doing
it for a dinner party, so why?!
951
00:52:56,365 --> 00:52:59,165
But if she gets it right,
ten out of ten.
952
00:53:00,885 --> 00:53:02,325
Fingers crossed.
953
00:53:02,325 --> 00:53:03,925
GREGG EXHALES
954
00:53:06,005 --> 00:53:07,965
Hello again. Hi.
955
00:53:19,965 --> 00:53:22,245
It is soft in the middle.
You can't argue with that.
956
00:53:22,245 --> 00:53:24,285
But it's unusual, isn't it,
to eat a chocolate fondant
957
00:53:24,285 --> 00:53:26,885
and think, "Oh, it could do with
being a bit sweeter."
958
00:53:26,885 --> 00:53:30,965
For me, the brittle just adds
to the issue because there is
959
00:53:30,965 --> 00:53:33,005
this kind of background
bitterness creeping in.
960
00:53:33,005 --> 00:53:36,245
But unfortunately, that bitterness
just kind of enhances
961
00:53:36,245 --> 00:53:37,565
the lack of sugar.
962
00:53:38,605 --> 00:53:41,005
I think that's a lovely
fondant, really well made.
963
00:53:41,005 --> 00:53:43,005
You can clearly see the liquid
centre.
964
00:53:43,005 --> 00:53:46,725
The brittle is slightly bitter
because she's taking it a bit
965
00:53:46,725 --> 00:53:48,725
too far and it's not that sweet.
966
00:53:48,725 --> 00:53:51,925
In actual fact, her main course
is sweeter than her dessert.
967
00:53:51,925 --> 00:53:53,325
GREGG LAUGHS
968
00:53:54,925 --> 00:53:57,045
I'm never cooking for that many
people again.
969
00:53:57,045 --> 00:53:59,605
It's going to be a two-person
dinner only for my house
970
00:53:59,605 --> 00:54:01,165
for a very long time.
971
00:54:05,125 --> 00:54:07,725
I think we've got really strong
cooks in here. But we've now got
972
00:54:07,725 --> 00:54:08,925
a decision to make.
973
00:54:08,925 --> 00:54:12,005
There are only three quarterfinal
places, and that does mean that one
974
00:54:12,005 --> 00:54:13,645
of them is leaving us.
975
00:54:14,605 --> 00:54:16,205
Lulu's food, I liked it.
976
00:54:16,205 --> 00:54:17,845
The dining room loved it, too.
977
00:54:17,845 --> 00:54:19,325
It was lovely.
978
00:54:19,325 --> 00:54:21,645
Sticky toffee pudding, chai
ice cream.
979
00:54:21,645 --> 00:54:23,885
Nice spice going with that sticky
toffee pudding.
980
00:54:23,885 --> 00:54:25,605
Good caramel sauce.
981
00:54:25,605 --> 00:54:28,285
Lulu's got herself a place
in the quarterfinal.
982
00:54:29,485 --> 00:54:31,005
Tom impressed, didn't he?
983
00:54:31,005 --> 00:54:33,525
Those scallops were very lovely
indeed.
984
00:54:33,525 --> 00:54:36,725
The flavour of the dish, as a whole,
very good.
985
00:54:36,725 --> 00:54:41,885
Main course - ribeye, pommes Anna,
hollandaise sauce. All together.
986
00:54:41,885 --> 00:54:44,405
Lots of process, lots of things
going on.
987
00:54:44,405 --> 00:54:45,845
Tom's in.
988
00:54:45,845 --> 00:54:49,125
We've now got a discussion
about Loa and Dinta.
989
00:54:49,125 --> 00:54:50,565
Dinta...
990
00:54:50,565 --> 00:54:54,605
Really good flavours of India
wrapped up in a flatbread.
991
00:54:54,605 --> 00:54:58,285
Dessert - we had hot carrot with
cream and pistachio.
992
00:54:58,285 --> 00:54:59,965
The carrot started to melt
the cream.
993
00:54:59,965 --> 00:55:01,525
It became one of texture.
994
00:55:01,525 --> 00:55:04,045
But flavours - brilliant.
995
00:55:04,045 --> 00:55:08,885
Lora - pork cooked quite nicely,
but the whole thing was very sweet.
996
00:55:08,885 --> 00:55:11,485
And the cider sauce, we know,
did not work.
997
00:55:11,485 --> 00:55:14,205
I personally have not got an issue
with that chocolate fondant.
998
00:55:14,205 --> 00:55:16,525
It oozed. I mean, what do you want
from a fondant?
999
00:55:16,525 --> 00:55:19,245
But the issue was with the sweetness
of the dish.
1000
00:55:19,245 --> 00:55:21,485
I really want a place
in the quarterfinal.
1001
00:55:21,485 --> 00:55:25,925
I hope that I've done enough
that they can see my potential.
1002
00:55:25,925 --> 00:55:29,445
I've worked hard. If I get
through, amazing.
1003
00:55:29,445 --> 00:55:31,845
And if I don't, I gave it my all.
1004
00:55:39,805 --> 00:55:41,045
GREGG: Well done.
1005
00:55:41,045 --> 00:55:45,805
I thought it was a day full of great
ambition and some fantastic food.
1006
00:55:46,965 --> 00:55:50,525
Our first quarterfinalist is...
1007
00:55:53,805 --> 00:55:55,085
..Lulu.
1008
00:55:56,245 --> 00:55:58,365
Lulu, congratulations. Thank you.
1009
00:56:00,045 --> 00:56:02,005
Our second quarterfinalist...
1010
00:56:05,885 --> 00:56:07,285
..is Tom.
1011
00:56:08,925 --> 00:56:10,005
Well done.
1012
00:56:11,885 --> 00:56:14,045
Our third quarter finalist is...
1013
00:56:17,485 --> 00:56:19,125
..Dinta.
1014
00:56:22,085 --> 00:56:25,125
Lora, thank you very much
for everything.
1015
00:56:25,125 --> 00:56:27,685
Sadly, you're leaving us. Thank you.
See you later. Bye, guys.
1016
00:56:31,605 --> 00:56:32,965
I'm gutted to be going home.
1017
00:56:32,965 --> 00:56:35,965
But to have Gregg Wallace say
that my dessert was fantastic, like,
1018
00:56:35,965 --> 00:56:38,685
that's been a life achievement,
so I'll take it.
1019
00:56:40,365 --> 00:56:42,605
You are, MasterChef
quarterfinalists.
1020
00:56:42,605 --> 00:56:45,045
Congratulations. Congratulations!
1021
00:56:45,045 --> 00:56:46,685
TOM: Oh, my God!
1022
00:56:46,685 --> 00:56:49,125
Who is this person? It's not me.
1023
00:56:49,125 --> 00:56:51,605
I'm just so proud of myself
that I can do it.
1024
00:56:51,605 --> 00:56:55,125
I never thought I could,
but I think I can.
1025
00:56:55,125 --> 00:56:58,805
I mean, who would have thought it?
It's an absolute dream come true.
1026
00:56:58,805 --> 00:57:00,605
Quarterfinalist.
1027
00:57:00,605 --> 00:57:02,005
Really happy.
1028
00:57:02,005 --> 00:57:03,645
I'm absolutely buzzing.
1029
00:57:03,645 --> 00:57:06,685
Absolute roller-coaster of emotions.
1030
00:57:06,685 --> 00:57:10,165
But, like, one of the best things
I've ever done in my life.
1031
00:57:10,165 --> 00:57:12,405
Oh! I'm shaking.
1032
00:57:15,885 --> 00:57:19,605
Next time, it's the quarterfinal...
1033
00:57:19,605 --> 00:57:22,845
..and Tom, Lulu and Dinta...
1034
00:57:22,845 --> 00:57:24,725
I need to stop shaking.
1035
00:57:24,725 --> 00:57:28,965
..will be joining Abi, Max
and Tatiana...
1036
00:57:28,965 --> 00:57:32,205
We can do this. ..cooking for one
of the country's
1037
00:57:32,205 --> 00:57:34,565
top restaurant critics.
1038
00:57:34,565 --> 00:57:36,325
Come on, come on, come on.
1039
00:57:36,325 --> 00:57:38,365
I feel elated by it.
1040
00:57:38,365 --> 00:57:42,645
It's just been like a whole
wonderful voyage across your plate.