1 00:00:02,005 --> 00:00:05,765 It's the battle for the ultimate culinary prize. Ooh! 2 00:00:05,765 --> 00:00:09,045 58 of the country's best home cooks... 3 00:00:09,045 --> 00:00:13,045 I need to stop shaking. ..all with their hearts set... 4 00:00:13,045 --> 00:00:15,605 Fingers crossed. Your sesame cracker's burning. 5 00:00:15,605 --> 00:00:16,805 Oh, no. 6 00:00:16,805 --> 00:00:19,165 ..on the coveted MasterChef trophy. 7 00:00:22,485 --> 00:00:23,885 That's a cracker of a dish. 8 00:00:23,885 --> 00:00:26,085 Absolutely ace! 9 00:00:26,085 --> 00:00:28,565 I'm so happy, I just want to dance. 10 00:00:28,565 --> 00:00:31,765 Each week, 12 extraordinary amateur talents... 11 00:00:31,765 --> 00:00:33,645 Come on, come on, come on. 12 00:00:33,645 --> 00:00:38,885 ..battle for a place in the quarterfinal... 13 00:00:38,885 --> 00:00:40,605 I think it's exceptionally good. 14 00:00:40,605 --> 00:00:42,085 I can't fault it. 15 00:00:42,085 --> 00:00:45,885 ..but only the best can earn their passport... 16 00:00:45,885 --> 00:00:48,805 I think we need to kick it up a little bit. 17 00:00:48,805 --> 00:00:51,285 ..to the ultimate culinary showdown. 18 00:00:52,285 --> 00:00:55,245 Upstairs, there is bow ties, there's ballgowns, and there 19 00:00:55,245 --> 00:00:56,645 are Michelin stars. 20 00:01:01,085 --> 00:01:02,245 There is no doubt about it, 21 00:01:02,245 --> 00:01:05,085 we are going to find some incredible talent. 22 00:01:05,085 --> 00:01:08,805 Come in here, prove your worth and make your dreams come true. 23 00:01:14,965 --> 00:01:19,044 These six passionate home cooks all think they've got what it takes 24 00:01:19,044 --> 00:01:21,765 to become MasterChef champion, 25 00:01:21,765 --> 00:01:25,285 but at the end of today's heat, only three will make 26 00:01:25,285 --> 00:01:28,165 it through to this week's quarterfinal. 27 00:01:29,685 --> 00:01:32,845 I'm saying I'm not competitive, but good luck to the rest of them! 28 00:01:32,845 --> 00:01:34,445 SHE LAUGHS 29 00:01:35,805 --> 00:01:37,645 I'm getting waves of emotion. 30 00:01:37,645 --> 00:01:41,685 I feel very calm and collected one moment, and I feel very, 31 00:01:41,685 --> 00:01:44,165 very jittery the next. 32 00:01:44,165 --> 00:01:47,925 I want that MasterChef apron, game face, very serious. 33 00:01:54,125 --> 00:01:55,484 Hiya. 34 00:02:03,725 --> 00:02:06,565 Welcome to the MasterChef kitchen. 35 00:02:06,565 --> 00:02:09,405 Very excited about trying your food, 36 00:02:09,405 --> 00:02:13,485 and we hope that you are excited to be here. 37 00:02:13,485 --> 00:02:17,605 Your job right now is to get yourself a MasterChef apron. 38 00:02:18,765 --> 00:02:23,845 This round, we want you to take a basic, everyday ingredient and turn 39 00:02:23,845 --> 00:02:25,885 it into something brilliant. 40 00:02:27,485 --> 00:02:31,045 At the end of this, Gregg and I will choose our two favourite 41 00:02:31,045 --> 00:02:34,005 dishes, and the people who cook those will get themselves 42 00:02:34,005 --> 00:02:38,205 a MasterChef apron and go straight through to the next round. 43 00:02:38,205 --> 00:02:42,605 That does mean the remaining four will need to stay and cook again. 44 00:02:44,125 --> 00:02:47,165 Ladies and gentlemen, you've got one hour, 20 minutes. 45 00:02:47,165 --> 00:02:48,885 Let's cook. 46 00:02:59,005 --> 00:03:02,565 Teaching assistant Lulu was born and raised in a city called 47 00:03:02,565 --> 00:03:04,405 Tanga in Tanzania. 48 00:03:04,405 --> 00:03:06,885 She fell in love with cooking when she was six, 49 00:03:06,885 --> 00:03:09,405 learning from family and friends. 50 00:03:09,405 --> 00:03:12,765 I grew up in a very diverse kind of a community. 51 00:03:12,765 --> 00:03:15,485 So we had Arabs, we had Indians, we had African, 52 00:03:15,485 --> 00:03:18,885 and that influenced me to just cook and I loved it. 53 00:03:18,885 --> 00:03:22,645 So I've always been inquisitive when it comes to food and I've always 54 00:03:22,645 --> 00:03:24,125 loved to learn more. 55 00:03:26,565 --> 00:03:29,725 Lulu, what is your basic ingredient, please? 56 00:03:29,725 --> 00:03:32,084 It's a chicken, it's a humble little chicken there. 57 00:03:32,084 --> 00:03:33,605 So what is your dish, please? 58 00:03:33,605 --> 00:03:36,125 I am making a Tanga chicken curry. 59 00:03:36,125 --> 00:03:37,365 Chapatis... 60 00:03:37,365 --> 00:03:39,725 served with rice. 61 00:03:39,725 --> 00:03:41,325 Kachumbari salad, which I think 62 00:03:41,325 --> 00:03:42,885 here they call it kachumber, 63 00:03:42,885 --> 00:03:45,325 and onion bhaji in a Scotch bonnet sauce. 64 00:03:45,325 --> 00:03:47,165 What makes your curry unique to you? 65 00:03:47,165 --> 00:03:49,245 We always blend everything together and put in our 66 00:03:49,245 --> 00:03:52,045 own secret spices. I'm not going to tell you, They're right there. 67 00:03:52,045 --> 00:03:54,725 Have you brought your own spices in? Yes, I sure did! 68 00:03:58,845 --> 00:04:01,685 Obviously, this is going to pack a punch, because we're not 69 00:04:01,685 --> 00:04:04,725 just getting this curry, which has got spices and also chilli, 70 00:04:04,725 --> 00:04:08,565 we're also getting a scotch bonnet sauce on the side. 71 00:04:09,685 --> 00:04:12,965 Alongside the chicken, the rice and the chapati. 72 00:04:12,965 --> 00:04:16,925 We also have onion bhaji and we also have a kachumber, 73 00:04:16,925 --> 00:04:21,005 which is a chopped salad of cucumbers, tomatoes and onion. 74 00:04:21,005 --> 00:04:23,485 Lulu's given herself a huge amount of work to do. 75 00:04:23,485 --> 00:04:26,445 The frying pans are not doing well today. 76 00:04:31,085 --> 00:04:33,205 WHISPERS: Excited about this. SHE LAUGHS 77 00:04:34,805 --> 00:04:37,565 Vegetarian GP Dinta grew up in Kenya 78 00:04:37,565 --> 00:04:40,605 before moving to the UK when she was 11. 79 00:04:40,605 --> 00:04:44,245 She loves to cook the Indian Gujarati food of her heritage 80 00:04:44,245 --> 00:04:47,605 and fuses it with cuisines from all over the world. 81 00:04:47,605 --> 00:04:50,685 I am always experimental and I've always wanted to integrate 82 00:04:50,685 --> 00:04:55,525 cuisines together, because that's how I feel people come together. 83 00:04:59,085 --> 00:05:02,245 Dinta, what's your humble ingredient? 84 00:05:02,245 --> 00:05:04,085 It's lentil. 85 00:05:04,085 --> 00:05:08,125 So, dal, which is very much present in households in Gujarati. 86 00:05:08,125 --> 00:05:10,805 Today I'm making something called dal dhokli ravioli. 87 00:05:10,805 --> 00:05:13,285 So dal dhokli is a very Gujarati dish. 88 00:05:13,285 --> 00:05:17,285 It's basically strips of dough, which is then put into dal and kind 89 00:05:17,285 --> 00:05:20,605 of boiled, and the sauce is actually the dal, basically. 90 00:05:20,605 --> 00:05:22,485 But I turned this into a ravioli. 91 00:05:22,485 --> 00:05:26,605 The ravioli is going to be stuffed with peas, cumin, lots of ginger 92 00:05:26,605 --> 00:05:28,245 and desiccated coconut. 93 00:05:28,245 --> 00:05:31,245 Interesting. So you're a GP, 94 00:05:31,245 --> 00:05:34,605 really busy, you like to cook. Any other creative hobbies? 95 00:05:34,605 --> 00:05:36,845 I love dancing, so I'm a Bollywood dancer as well. 96 00:05:36,845 --> 00:05:38,485 That's my other creative side. 97 00:05:38,485 --> 00:05:40,125 Do you do twisting the light bulb? 98 00:05:40,125 --> 00:05:42,845 Yes, shall we do it together? Yeah. 99 00:05:42,845 --> 00:05:44,885 THEY LAUGH 100 00:05:44,885 --> 00:05:46,725 I've been to a few Indian weddings. 101 00:05:50,525 --> 00:05:53,725 She's taking the two places where vegetables are revered, Italy 102 00:05:53,725 --> 00:05:56,445 and India, and she's bringing the two cultures together. 103 00:05:58,525 --> 00:06:01,925 Raviolis can explode in water, the dal can be overspiced. 104 00:06:01,925 --> 00:06:03,845 There's so much going on here. 105 00:06:03,845 --> 00:06:06,845 And it's an unusual dish, it's her own invention. 106 00:06:06,845 --> 00:06:09,165 Fascinating, but does it work? 107 00:06:14,245 --> 00:06:19,485 42-year-old Scottish-born car sales manager Tom loves to cook classic 108 00:06:19,485 --> 00:06:23,405 British dishes at home for his wife and three daughters. 109 00:06:23,405 --> 00:06:25,925 I'm a low and slow cook, so cooking 110 00:06:25,925 --> 00:06:28,125 in the MasterChef kitchen 111 00:06:28,125 --> 00:06:30,165 will be like nothing that 112 00:06:30,165 --> 00:06:32,445 I have prepared for at home. 113 00:06:32,445 --> 00:06:35,525 It is literally now you're under the clock. 114 00:06:40,164 --> 00:06:42,045 What's your humble ingredient? 115 00:06:42,045 --> 00:06:45,245 My humble ingredient is pork fillet. Because we're a big roast 116 00:06:45,245 --> 00:06:47,685 family, couldn't obviously do a roast pork here today 117 00:06:47,685 --> 00:06:49,125 in the time allocated, 118 00:06:49,125 --> 00:06:53,725 so I'm going to do a peppered pork, a cider-braised cabbage, 119 00:06:53,725 --> 00:06:58,045 doing a home-made apple sauce, doing a very buttery mash. 120 00:06:58,045 --> 00:07:01,685 And I'm going to do some roasted shallots with goose fat. 121 00:07:01,685 --> 00:07:02,965 Are you the cook of the family? 122 00:07:02,965 --> 00:07:06,365 So I naturally was, and my wife couldn't cook. 123 00:07:06,365 --> 00:07:08,485 And now we've kind of...she's caught up. 124 00:07:08,485 --> 00:07:11,965 But I quite like that because it means sometimes when I come home 125 00:07:11,965 --> 00:07:14,005 the dinner's already there. 126 00:07:15,725 --> 00:07:18,245 I hope there's enough seasoning on that pork, and I hope 127 00:07:18,245 --> 00:07:20,525 that pork fillet doesn't go dry. 128 00:07:20,525 --> 00:07:22,925 The mashed potato needs to be lump-free, nice and creamy, 129 00:07:22,925 --> 00:07:25,045 but lots of butter in there. 130 00:07:25,045 --> 00:07:28,125 If he can get every aspect right, fantastic. 131 00:07:28,125 --> 00:07:30,045 Panicking, panicking, panicking. 132 00:07:31,725 --> 00:07:34,245 You've got 45 minutes left, everybody. 133 00:07:39,765 --> 00:07:43,765 Birmingham-born railway engineer Conor is recently engaged, 134 00:07:43,765 --> 00:07:47,325 and likes to replicate and experiment with the Indian flavours 135 00:07:47,325 --> 00:07:49,085 of his local restaurant. 136 00:07:50,885 --> 00:07:56,005 I'm always talking about food, looking at food or critiquing food. 137 00:07:56,005 --> 00:07:59,925 Very obsessed, probably to a stage that it might be quite annoying. 138 00:08:01,965 --> 00:08:03,805 What's your basic ingredient, please, sir? 139 00:08:03,805 --> 00:08:06,205 The lovely old chicken breast. What's your dish, please? 140 00:08:06,205 --> 00:08:09,165 I'm doing a chicken curry with a pilau rice, 141 00:08:09,165 --> 00:08:11,005 and I've got some chapatis. 142 00:08:11,005 --> 00:08:13,125 I am doing a mint and coriander chutney. 143 00:08:13,125 --> 00:08:15,285 I'm going to actually do the sauce separately. 144 00:08:15,285 --> 00:08:17,925 I'll probably put my sauce through a blender, get it nice and 145 00:08:17,925 --> 00:08:20,525 smooth, then I'll add the chicken into that at the very end, 146 00:08:20,525 --> 00:08:23,565 just to coat it. We have quite a few curries. I know, yeah. 147 00:08:23,565 --> 00:08:24,885 Why have you gone for one? 148 00:08:24,885 --> 00:08:26,325 Every Brummie loves a good curry, 149 00:08:26,325 --> 00:08:27,965 and hopefully I can it do some justice. 150 00:08:31,525 --> 00:08:35,285 The beauty of a curry is the protein sitting in all that 151 00:08:35,285 --> 00:08:37,765 sauce gives both texture and flavour. 152 00:08:37,765 --> 00:08:42,164 Now, by taking those two things apart, I hope it's full of flavour. 153 00:08:45,765 --> 00:08:49,245 Cambridgeshire-based hairdresser Lora is a former professional 154 00:08:49,245 --> 00:08:53,005 ballerina who was diagnosed with diabetes aged 12 155 00:08:53,005 --> 00:08:54,765 and loves to bake. 156 00:08:54,765 --> 00:08:57,925 Growing up as a diabetic and as a dancer, there was a lot 157 00:08:57,925 --> 00:09:00,285 of restrictions on food. 158 00:09:00,285 --> 00:09:01,685 It made it feel really negative. 159 00:09:01,685 --> 00:09:04,485 When I left the dancing world and I kind of was able 160 00:09:04,485 --> 00:09:05,885 to have the insulin pump 161 00:09:05,885 --> 00:09:08,325 and all the technology that comes with it, 162 00:09:08,325 --> 00:09:10,685 I was basically able to eat whatever I wanted. 163 00:09:10,685 --> 00:09:13,965 And that then in turn made me cook, and it actually 164 00:09:13,965 --> 00:09:15,485 made me enjoy eating. 165 00:09:19,445 --> 00:09:22,205 Lora, what's your ingredient, please? 166 00:09:22,205 --> 00:09:23,965 Eggs, which I hate. 167 00:09:23,965 --> 00:09:28,525 I hate eggs, but you can turn it into so many delicious things. 168 00:09:28,525 --> 00:09:31,205 So where are you using your eggs? What's your dish? 169 00:09:31,205 --> 00:09:35,165 So I'm doing a lemon meringue tart with a basil ice cream. 170 00:09:35,165 --> 00:09:38,085 So there is eggs in everything. 171 00:09:38,085 --> 00:09:40,445 Wow! Oh, you properly are using eggs. 172 00:09:40,445 --> 00:09:43,445 Yeah. Yeah. Who do you cook for now? My husband, Sam. 173 00:09:43,445 --> 00:09:46,525 We've just got married, in Vegas. Congratulations. Thank you. 174 00:09:46,525 --> 00:09:48,005 SHE LAUGHS 175 00:09:48,005 --> 00:09:50,365 Did you have an Elvis chapel? Yes. Did you? 176 00:09:50,365 --> 00:09:52,805 Yeah, he walked me down the aisle. Wow! 177 00:09:56,285 --> 00:10:00,005 The ice cream needs to be lovely and creamy, pastry, nice and thin, 178 00:10:00,005 --> 00:10:01,805 and that pastry case can't collapse, 179 00:10:01,805 --> 00:10:04,325 otherwise we're going to end up with lemon curd and meringue 180 00:10:04,325 --> 00:10:05,925 on a plate. 181 00:10:05,925 --> 00:10:09,565 Actually, if she gets it right, fantastic. 182 00:10:09,565 --> 00:10:11,725 I think we're OK. 183 00:10:14,245 --> 00:10:15,965 66-year-old Londoner 184 00:10:15,965 --> 00:10:18,725 Rawdon has owned his own architecture practice 185 00:10:18,725 --> 00:10:20,685 for nearly 24 years. 186 00:10:20,685 --> 00:10:24,725 He loves to cook classic British and French cuisine. 187 00:10:24,725 --> 00:10:28,085 Being in the competition is incredibly nerve-racking. 188 00:10:28,085 --> 00:10:31,845 I've got butterflies in my stomach, but it would say if I didn't 189 00:10:31,845 --> 00:10:34,645 have butterflies that I'm not caring about it, and I care a heck 190 00:10:34,645 --> 00:10:37,485 of a lot about it. 191 00:10:37,485 --> 00:10:41,045 Rawdon, that's unusual to me. Where's it from, do you know? 192 00:10:41,045 --> 00:10:44,205 Yeah, I know my mother was reading Vanity Fair by Thackeray, 193 00:10:44,205 --> 00:10:47,365 and there's a character in it called Sir Rawdon Crawley. 194 00:10:47,365 --> 00:10:48,485 Which one's he? 195 00:10:48,485 --> 00:10:52,845 He's the absolute drunkard, vagabond, ruffian, gambler. 196 00:10:52,845 --> 00:10:56,085 How did she know when I was born that that's how I'd turn out? 197 00:10:56,085 --> 00:10:58,405 Right, OK, what's your ingredient, please? 198 00:10:58,405 --> 00:11:01,205 So I'm using a scallop, which a lot of people would think, 199 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 201 00:11:06,365 --> 00:11:09,565 of frozen scallops for six quid. 202 00:11:09,565 --> 00:11:12,485 That's cheaper than any other protein out there. 203 00:11:12,485 --> 00:11:13,765 All right. 204 00:11:15,925 --> 00:11:18,485 Rawdon's making coquilles Saint-Jacques, 205 00:11:18,485 --> 00:11:22,205 a classic dish of a scallop which has been pan-fried, served 206 00:11:22,205 --> 00:11:25,565 in a shell, with a sauce made from white wine and mushrooms. 207 00:11:25,565 --> 00:11:30,005 And he's going to serve his version, which has got chopped-up scallops, 208 00:11:30,005 --> 00:11:33,205 and he's put that through the sauce. That concerns me 209 00:11:33,205 --> 00:11:36,165 they might be very tough rather than beautiful. 210 00:11:36,165 --> 00:11:38,645 On the side of this, we've got a flatbread which is going 211 00:11:38,645 --> 00:11:40,405 to be flavoured with black pudding. 212 00:11:40,405 --> 00:11:42,245 Black pudding, nice and salty, I like that. 213 00:11:42,245 --> 00:11:45,685 I hope the flatbread's nice and thin, not too thick. 214 00:11:45,685 --> 00:11:48,565 And then we're going to be served the coral of the scallop 215 00:11:48,565 --> 00:11:49,845 in a tempura batter. 216 00:11:49,845 --> 00:11:53,125 That's a really nice way to cook the coral, but I don't know 217 00:11:53,125 --> 00:11:57,405 if the coral in batter is going to go with the creamy sauce. 218 00:11:58,525 --> 00:12:02,165 You have four minutes. Just four minutes, please. 219 00:12:05,645 --> 00:12:07,605 Absolutely smells fantastic! 220 00:12:10,245 --> 00:12:12,685 My hands don't work. Yeah! 221 00:12:14,205 --> 00:12:16,245 Whoa! Fist bump, fist bump. 222 00:12:16,245 --> 00:12:17,925 Oh, thank you. Boom! 223 00:12:21,965 --> 00:12:24,805 I like this dish, it's one of my favourites, so I'm hoping 224 00:12:24,805 --> 00:12:26,805 it will be for the judges, too. 225 00:12:37,325 --> 00:12:38,805 OK, everybody stop! 226 00:12:38,805 --> 00:12:41,365 Well done. Well done, everybody. 227 00:12:45,045 --> 00:12:46,685 Done it! Looks good. 228 00:12:48,325 --> 00:12:49,725 Architect Rawdon's 229 00:12:49,725 --> 00:12:52,845 basic-to-brilliant ingredient was scallops. 230 00:12:52,845 --> 00:12:55,245 He's made coquille Saint-Jacques - 231 00:12:55,245 --> 00:12:57,765 scallops in a white wine cream sauce, 232 00:12:57,765 --> 00:13:00,565 topped with Gruyere cheese and breadcrumbs, 233 00:13:00,565 --> 00:13:05,605 served with deep-fried scallop roe and black pudding-stuffed flatbread. 234 00:13:12,845 --> 00:13:15,885 I would have liked that scallop to be a lovely, big, plump scallop 235 00:13:15,885 --> 00:13:17,885 in there, showing off that scallop. 236 00:13:17,885 --> 00:13:20,765 That sauce could just be a little bit thicker, and your wine needs 237 00:13:20,765 --> 00:13:22,925 to be cooked out a little bit more. 238 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.