1 00:00:01,931 --> 00:00:04,611 It's the battle for the ultimate culinary prize. 2 00:00:04,611 --> 00:00:06,051 Oh! 3 00:00:06,051 --> 00:00:08,931 58 of the country's best home cooks... 4 00:00:08,931 --> 00:00:10,851 I need to stop shaking. 5 00:00:10,851 --> 00:00:12,931 ..all with their hearts set... 6 00:00:12,931 --> 00:00:14,171 Fingers crossed. 7 00:00:14,171 --> 00:00:16,811 Your sesame cracker's burning. Oh, no! 8 00:00:16,811 --> 00:00:19,091 ..on the coveted MasterChef trophy. 9 00:00:22,291 --> 00:00:24,011 That's a cracker of a dish. 10 00:00:24,011 --> 00:00:25,771 Absolutely ace. 11 00:00:25,771 --> 00:00:28,531 I'm so happy. I just want to dance. 12 00:00:28,531 --> 00:00:32,091 Each week, 12 extraordinary amateur talents... 13 00:00:32,091 --> 00:00:33,691 Come on, come on, come on. 14 00:00:33,691 --> 00:00:37,291 ..battle for a place in the quarterfinal. 15 00:00:38,811 --> 00:00:40,531 I think it's exceptionally good. 16 00:00:40,531 --> 00:00:42,411 I can't fault it. 17 00:00:42,411 --> 00:00:45,371 But only the best can earn their passport... 18 00:00:45,371 --> 00:00:48,451 I think we need to kick it up a little bit. 19 00:00:48,451 --> 00:00:51,691 ..to the ultimate culinary showdown. 20 00:00:51,691 --> 00:00:53,291 Upstairs there is bow ties, 21 00:00:53,291 --> 00:00:56,411 there's ballgowns, and there are Michelin stars. 22 00:00:59,411 --> 00:01:00,771 Who's got what it takes? 23 00:01:00,771 --> 00:01:03,651 Who can hold on tight, all the way to the end? 24 00:01:03,651 --> 00:01:07,051 We are about to eat ourselves to an absolute standstill. 25 00:01:07,051 --> 00:01:08,931 I'm ready. Let's go! 26 00:01:15,331 --> 00:01:17,531 These six passionate home cooks 27 00:01:17,531 --> 00:01:19,891 all think they've got what it takes 28 00:01:19,891 --> 00:01:22,051 to become MasterChef Champion. 29 00:01:23,251 --> 00:01:27,131 But at the end of today's heat, only three will make it through 30 00:01:27,131 --> 00:01:29,051 to this week's quarterfinal. 31 00:01:30,051 --> 00:01:32,131 I'm telling myself I'm not nervous. 32 00:01:32,131 --> 00:01:34,331 So far, it's working quite well. 33 00:01:34,331 --> 00:01:36,851 I'm sure that that will slowly start to wane. 34 00:01:37,851 --> 00:01:39,651 I've been cooking every single day. 35 00:01:39,651 --> 00:01:42,731 I'm an avid Leeds fan and I missed a Leeds game for this. 36 00:01:45,731 --> 00:01:47,251 To be cooking for John and Gregg, 37 00:01:47,251 --> 00:01:48,691 it's a massive privilege. 38 00:01:48,691 --> 00:01:50,731 You know, if I'd seen them outside, I'd run to take 39 00:01:50,731 --> 00:01:52,651 an autograph or something, but today I'll be 40 00:01:52,651 --> 00:01:54,971 standing next to them and it's just amazing. 41 00:01:59,531 --> 00:02:02,771 Welcome, all six of you, to the MasterChef kitchen. 42 00:02:02,771 --> 00:02:05,131 This is your opportunity to show 43 00:02:05,131 --> 00:02:06,931 Gregg and I how good a cook 44 00:02:06,931 --> 00:02:08,771 you really are. 45 00:02:08,771 --> 00:02:11,211 This round we call... 46 00:02:11,211 --> 00:02:13,571 ..Basic to Brilliant. 47 00:02:13,571 --> 00:02:15,891 Taking an everyday item that's in 48 00:02:15,891 --> 00:02:18,211 your shopping basket and turning it 49 00:02:18,211 --> 00:02:20,331 into something absolutely wonderful. 50 00:02:20,331 --> 00:02:23,651 What we're going to do is, we're going to taste everybody's 51 00:02:23,651 --> 00:02:25,091 dish, and then me and John 52 00:02:25,091 --> 00:02:26,971 will choose our two favourites, 53 00:02:26,971 --> 00:02:29,091 and those cooks will get themselves 54 00:02:29,091 --> 00:02:32,571 an apron and they will go straight through to the next round. 55 00:02:34,331 --> 00:02:37,171 You have an hour and 20 minutes. 56 00:02:37,171 --> 00:02:38,651 Off you go. 57 00:02:44,531 --> 00:02:47,011 19-year-old philosophy student 58 00:02:47,011 --> 00:02:50,731 Khinley grew up with his Korean mum's cooking 59 00:02:50,731 --> 00:02:53,251 and now puts his own spin on it. 60 00:02:53,251 --> 00:02:57,011 My style of cooking is definitely fusion, combining elements 61 00:02:57,011 --> 00:02:59,771 which people don't expect, but also 62 00:02:59,771 --> 00:03:02,531 managing to pull it off and 63 00:03:02,531 --> 00:03:05,371 not making it...a bit weird. 64 00:03:07,091 --> 00:03:10,211 Khinley, what's your ingredient, please? 65 00:03:10,211 --> 00:03:12,171 I'm highlighting the humble potato. 66 00:03:12,171 --> 00:03:14,531 Wow! Yeah. Tell me the dish. 67 00:03:14,531 --> 00:03:17,811 So, I'm making potato gnocchi, 68 00:03:17,811 --> 00:03:20,851 served with spicy Korean stew, 69 00:03:20,851 --> 00:03:24,331 and I will have a side of a mango muchim, 70 00:03:24,331 --> 00:03:25,771 which is like a kimchi, 71 00:03:25,771 --> 00:03:27,611 but it's not been fermented. 72 00:03:27,611 --> 00:03:30,851 If you want to do Korean flavours, why are you doing gnocchi? 73 00:03:30,851 --> 00:03:33,011 My dad works for the Foreign Office, 74 00:03:33,011 --> 00:03:34,811 and my parents have moved out 75 00:03:34,811 --> 00:03:36,571 to Rome relatively recently. 76 00:03:36,571 --> 00:03:38,571 Brilliant. Absolutely brilliant. 77 00:03:40,291 --> 00:03:42,131 He's making us gnocchi. 78 00:03:43,211 --> 00:03:45,291 He's got to make that gnocchi nice and fluffy. 79 00:03:45,291 --> 00:03:46,771 He's got to put it into a pot - 80 00:03:46,771 --> 00:03:49,171 when it floats to the top, it's ready to go. 81 00:03:49,171 --> 00:03:51,851 With that gnocchi, we are getting 82 00:03:51,851 --> 00:03:53,811 a Korean-style pork stew 83 00:03:53,811 --> 00:03:55,371 using pork neck. 84 00:03:56,451 --> 00:03:59,571 And then we've got this mango sort of salsa on the side. 85 00:03:59,571 --> 00:04:01,611 Mango and potato is an interesting combination. 86 00:04:01,611 --> 00:04:03,411 I have no idea what it's going to be like. 87 00:04:03,411 --> 00:04:05,971 I just hope the whole thing comes together. 88 00:04:07,611 --> 00:04:13,131 30-year-old Ben has a high-pressure job installing large LED screens 89 00:04:13,131 --> 00:04:15,731 for advertising and corporate events. 90 00:04:17,611 --> 00:04:20,251 Cooking, compared to the day job, is my relaxation. 91 00:04:20,251 --> 00:04:22,331 It's go home at night, take four hours... 92 00:04:22,331 --> 00:04:25,251 ..which might not translate very well, so much...! 93 00:04:25,251 --> 00:04:28,091 But, yeah, take my time and enjoy myself and just relax. 94 00:04:29,531 --> 00:04:32,491 Ben, tell us about cookery in your life. 95 00:04:32,491 --> 00:04:35,451 I grew up kind of eating a lot of brown freezer food from my mum 96 00:04:35,451 --> 00:04:37,811 and then got inspired by watching TV chefs, seeing 97 00:04:37,811 --> 00:04:40,011 all these exciting flavours and wondering why 98 00:04:40,011 --> 00:04:42,411 every night I'm sitting down to chips and breaded chicken. 99 00:04:42,411 --> 00:04:44,251 What's your ingredient that you've chosen? 100 00:04:44,251 --> 00:04:46,411 Prawns. Got citrus prawns with a... 101 00:04:46,411 --> 00:04:49,291 ..prawn, chilli and garlic raviolo, bouillabaisse sauce, 102 00:04:49,291 --> 00:04:51,011 compressed tomatoes, fennel, 103 00:04:51,011 --> 00:04:52,971 little bit of rocket, a few red olives. 104 00:04:52,971 --> 00:04:54,851 And you can do all of this stuff, 105 00:04:54,851 --> 00:04:58,771 including your own pasta - filled pasta - inside that time? 106 00:04:59,851 --> 00:05:01,851 We'll find out! I hope so! 107 00:05:03,531 --> 00:05:05,491 We're having a citrus prawn. 108 00:05:05,491 --> 00:05:09,251 The problem with doing prawns with citrus is, they are acid 109 00:05:09,251 --> 00:05:11,371 and that draws out moisture. 110 00:05:11,371 --> 00:05:13,531 Underneath that, we're going to get 111 00:05:13,531 --> 00:05:15,611 a puree of watercress and wasabi. 112 00:05:15,611 --> 00:05:17,851 There's lots of flavours going on here. 113 00:05:17,851 --> 00:05:19,731 I hope the prawns have got a chance of 114 00:05:19,731 --> 00:05:22,011 surviving with all the big flavours. 115 00:05:26,971 --> 00:05:29,491 50-year-old Yogita moved to 116 00:05:29,491 --> 00:05:32,051 the UK 22 years ago and dreams 117 00:05:32,051 --> 00:05:34,731 of opening a cooking school, teaching her native 118 00:05:34,731 --> 00:05:36,771 South Indian cuisine. 119 00:05:36,771 --> 00:05:39,731 Growing up in India, there's always food in our house. 120 00:05:39,731 --> 00:05:42,811 The recipes were all, like, passed on from generations, 121 00:05:42,811 --> 00:05:44,771 from my grandmother and my mother. 122 00:05:44,771 --> 00:05:48,011 So, food has always been a big part of our lives. 123 00:05:51,691 --> 00:05:53,491 Do you have a style, would you say? 124 00:05:53,491 --> 00:05:55,091 Vegetarian food, always. 125 00:05:55,091 --> 00:05:58,611 Because I grew up back in South India, in a small town. 126 00:05:58,611 --> 00:06:00,451 So I still keep to my...the rustic 127 00:06:00,451 --> 00:06:03,291 cooking that I've been brought up with. 128 00:06:03,291 --> 00:06:05,771 What is your everyday ingredient, please? 129 00:06:05,771 --> 00:06:08,291 Today I'm going with brinjal. Brinjal... 130 00:06:08,291 --> 00:06:09,731 It's an aubergine. 131 00:06:11,091 --> 00:06:12,371 Yogita... 132 00:06:12,371 --> 00:06:15,291 ..she's taking small aubergines she calls brinjal. 133 00:06:15,291 --> 00:06:17,771 She's going to stuff the aubergines with a mixture of 134 00:06:17,771 --> 00:06:19,931 sweet coconut, spicy peanuts, 135 00:06:19,931 --> 00:06:22,211 and it's going to be cooked in the pressure cooker, 136 00:06:22,211 --> 00:06:24,571 so the aubergines go lovely and soft. 137 00:06:24,571 --> 00:06:27,731 That's all going into a sauce with tomato and tamarind. 138 00:06:27,731 --> 00:06:30,531 As long as that aubergine is cooked all the way through, 139 00:06:30,531 --> 00:06:32,331 that sounds fantastic. 140 00:06:32,331 --> 00:06:33,851 30 minutes have gone. 141 00:06:33,851 --> 00:06:35,211 All right? 142 00:06:35,211 --> 00:06:37,811 BLENDER WHIRS 143 00:06:37,811 --> 00:06:40,211 Civil servant Max was born in Kenya 144 00:06:40,211 --> 00:06:44,971 and started cooking when he moved to the UK 12 years ago. 145 00:06:44,971 --> 00:06:48,291 I would reminisce about foods that my mum made for me. 146 00:06:48,291 --> 00:06:51,291 I would ring her up and would spend hours with her on the phone, 147 00:06:51,291 --> 00:06:53,851 just talking me through on how to make things 148 00:06:53,851 --> 00:06:56,411 that I would miss the most. 149 00:06:56,411 --> 00:06:58,531 You don't have very many ingredients on your bench. 150 00:06:58,531 --> 00:07:01,291 It's fascinating me. So, my main ingredient is banana. 151 00:07:01,291 --> 00:07:04,331 We didn't grow up with much, and there were times that the only 152 00:07:04,331 --> 00:07:06,891 food that was available in the house was bananas. 153 00:07:06,891 --> 00:07:10,171 So my mum would make caramelised bananas with roti. 154 00:07:10,171 --> 00:07:13,251 And as a child, that was absolutely divine. 155 00:07:13,251 --> 00:07:15,011 What is the dish? 156 00:07:15,011 --> 00:07:19,731 So, I'm making a caramelised banana tart with salted caramel sauce, 157 00:07:19,731 --> 00:07:21,691 caramelised banana ice cream 158 00:07:21,691 --> 00:07:23,491 and a spicy peanut brittle. 159 00:07:23,491 --> 00:07:24,571 Whoa! 160 00:07:24,571 --> 00:07:27,211 I know desserts are your weak point, so I'm hoping that 161 00:07:27,211 --> 00:07:29,651 that apron makes its way to me. 162 00:07:32,971 --> 00:07:34,611 A banana is intensely sweet, 163 00:07:34,611 --> 00:07:38,411 and we are getting it with caramel sauce, which is sweet. 164 00:07:38,411 --> 00:07:41,451 I'm hoping that tart case has not got too much sugar in it, and I hope 165 00:07:41,451 --> 00:07:44,531 the ice cream, he hasn't put too much sugar in that, either. 166 00:07:46,731 --> 00:07:49,771 Sunderland-based Tatiana was taught to cook 167 00:07:49,771 --> 00:07:52,011 by her French-Italian mother. 168 00:07:52,011 --> 00:07:54,011 I have Asperger's syndrome, and 169 00:07:54,011 --> 00:07:56,371 trying to integrate myself socially 170 00:07:56,371 --> 00:07:58,251 has become a big thing for me. 171 00:08:00,171 --> 00:08:02,131 And... INDISTINCT 172 00:08:02,131 --> 00:08:05,131 Cooking is a comfort because if you're eating, 173 00:08:05,131 --> 00:08:06,731 everyone else is eating. 174 00:08:07,931 --> 00:08:10,771 Everyone has something to talk about, 175 00:08:10,771 --> 00:08:13,531 and it is just a way to break the ice. 176 00:08:16,251 --> 00:08:18,731 Tatiana has got carrots... 177 00:08:18,731 --> 00:08:21,611 ..and I'm really, really fascinated by what she's doing. 178 00:08:21,611 --> 00:08:23,531 She's making us a carrot taco. 179 00:08:23,531 --> 00:08:26,331 So, instead of the tortilla using water, she's going 180 00:08:26,331 --> 00:08:27,731 to use carrot juice. 181 00:08:27,731 --> 00:08:30,731 She's making it like a carrot stock, with grated carrots and red onions. 182 00:08:30,731 --> 00:08:32,771 Then she's using the carrot peel 183 00:08:32,771 --> 00:08:34,771 to actually make chimichurri. 184 00:08:34,771 --> 00:08:36,851 Then we've also got roasted carrots 185 00:08:36,851 --> 00:08:38,891 with a yeast extract across the top. 186 00:08:38,891 --> 00:08:40,131 It could have the flavour and 187 00:08:40,131 --> 00:08:42,171 texture of a lovely soft piece of meat, 188 00:08:42,171 --> 00:08:44,651 as long as that carrot's cooked really, really well. 189 00:08:48,011 --> 00:08:49,691 Tatiana, what do you do? 190 00:08:49,691 --> 00:08:51,171 I'm an archaeologist. 191 00:08:51,171 --> 00:08:52,931 No way! Yeah. 192 00:08:52,931 --> 00:08:54,491 So, are you away on digs? 193 00:08:54,491 --> 00:08:57,131 Yes, I am. Probably about three quarters of the year. 194 00:08:57,131 --> 00:08:59,851 What, like, up to your waist in mud? Muddy trenches? 195 00:08:59,851 --> 00:09:02,091 Yeah, or in summer, dust. 196 00:09:02,091 --> 00:09:03,971 Lots of dust! 197 00:09:03,971 --> 00:09:06,291 If you're away in digs in the middle of fields and stuff, 198 00:09:06,291 --> 00:09:07,931 digging trenches, what do you cook on? 199 00:09:07,931 --> 00:09:11,531 In my accommodation, I've actually developed a kitchen suitcase 200 00:09:11,531 --> 00:09:14,051 where I've got, like, an induction hotplate, pans, 201 00:09:14,051 --> 00:09:15,731 I've got a mini oven in there. 202 00:09:15,731 --> 00:09:17,411 I've even got a thermometer with it. 203 00:09:17,411 --> 00:09:19,571 That's how much I cook in a hotel room. 204 00:09:19,571 --> 00:09:20,731 I'm amazed. 205 00:09:22,491 --> 00:09:24,371 15 minutes left, everybody. 206 00:09:24,371 --> 00:09:26,211 15 minutes left. 207 00:09:28,171 --> 00:09:30,331 21-year-old Abi currently works 208 00:09:30,331 --> 00:09:35,451 in sales for her dad and enjoys cooking with Asian flavours. 209 00:09:35,451 --> 00:09:37,891 I think the pressure of the competition is probably 210 00:09:37,891 --> 00:09:41,091 going to be a lot more than the day job, although it is pressure 211 00:09:41,091 --> 00:09:44,331 being the daughter of the boss in the family business. 212 00:09:44,331 --> 00:09:47,651 We own a food manufacturing business based in Leeds. 213 00:09:47,651 --> 00:09:49,371 So we've got two factories that 214 00:09:49,371 --> 00:09:52,011 make mayonnaise and coleslaw and pasta salad. 215 00:09:52,011 --> 00:09:54,651 So, you can see I'm adding a pickled Asian slaw as a homage 216 00:09:54,651 --> 00:09:56,051 to my family, I suppose. 217 00:09:56,051 --> 00:09:57,611 What's your ingredient, please? 218 00:09:57,611 --> 00:10:00,851 It's an onion. So...just a plain, white onion. 219 00:10:00,851 --> 00:10:02,691 So, I'm doing beef tataki. 220 00:10:02,691 --> 00:10:04,131 So, it's a seared beef with 221 00:10:04,131 --> 00:10:05,891 three different kinds of onions 222 00:10:05,891 --> 00:10:07,211 and a sesame cracker. 223 00:10:08,451 --> 00:10:09,611 She's taking onions, 224 00:10:09,611 --> 00:10:11,691 she's caramelising some with some miso, 225 00:10:11,691 --> 00:10:14,731 so that should be sort of slightly meaty and quite salty. 226 00:10:14,731 --> 00:10:16,891 Crying! 227 00:10:16,891 --> 00:10:19,451 Very strong onions. 228 00:10:19,451 --> 00:10:21,491 She's doing fried onions with garlic 229 00:10:21,491 --> 00:10:25,091 and then she's doing raw, chopped onions with a ponzu sauce, 230 00:10:25,091 --> 00:10:28,211 Japanese sauce - mixture between dashi and soy, 231 00:10:28,211 --> 00:10:29,931 but a little bit sharper. 232 00:10:29,931 --> 00:10:32,811 Tataki of beef - tataki is where you sear it and 233 00:10:32,811 --> 00:10:34,731 slice it very, very thinly. 234 00:10:34,731 --> 00:10:37,931 Really nice, dark colour on the outside and be almost 235 00:10:37,931 --> 00:10:40,171 completely raw in the middle. 236 00:10:40,171 --> 00:10:43,411 You have just ten minutes, please. 237 00:10:47,771 --> 00:10:50,171 Forgot to butter the, er, tart tray. 238 00:10:54,251 --> 00:10:56,051 Hey! You behaved! 239 00:10:57,331 --> 00:10:59,051 My pastry's failed. 240 00:10:59,051 --> 00:11:02,851 I'm going to make use of what I have and hope for the best. 241 00:11:04,811 --> 00:11:06,291 Abi. 242 00:11:06,291 --> 00:11:07,811 Your sesame cracker's burning. 243 00:11:07,811 --> 00:11:09,691 It's on the stove. Oh, no! 244 00:11:09,691 --> 00:11:11,931 You have just two minutes. 245 00:11:14,091 --> 00:11:16,091 You've got enough. You're OK. 246 00:11:16,091 --> 00:11:17,891 They survived, just about. 247 00:11:17,891 --> 00:11:19,971 You've got just 60 seconds, 248 00:11:19,971 --> 00:11:21,691 ladies and gentlemen. 249 00:11:25,731 --> 00:11:27,371 Right, stop. Time's up. 250 00:11:27,371 --> 00:11:28,731 Well done, everybody. 251 00:11:28,731 --> 00:11:29,971 Very well done. 252 00:11:31,771 --> 00:11:33,651 Ooh. That was hellish. 253 00:11:33,651 --> 00:11:35,851 HE INHALES DEEPLY 254 00:11:37,611 --> 00:11:40,171 Archaeologist Tatiana has taken 255 00:11:40,171 --> 00:11:44,771 the humble carrot and made a carrot juice tortilla, 256 00:11:44,771 --> 00:11:48,291 filled with yeast-extract-roasted carrots, 257 00:11:48,291 --> 00:11:51,731 carrot slaw, carrot skin chimichurri, 258 00:11:51,731 --> 00:11:53,331 and feta. 259 00:11:58,091 --> 00:12:02,131 The fact that you've taken a carrot and used a whole carrot 260 00:12:02,131 --> 00:12:04,651 and its peel and its juice... 261 00:12:04,651 --> 00:12:06,891 ..is very, very clever indeed. 262 00:12:08,051 --> 00:12:10,011 A really soft, lovely taco 263 00:12:10,011 --> 00:12:12,251 that works brilliantly well. 264 00:12:12,251 --> 00:12:14,371 My favourite on there is that 265 00:12:14,371 --> 00:12:16,531 yeast extract carrot. 266 00:12:16,531 --> 00:12:17,931 Slight bit of meatiness, and then 267 00:12:17,931 --> 00:12:20,371 straight into the soft, natural sweetness of the carrot. 268 00:12:20,371 --> 00:12:22,931 That, to me, is something you would order in a restaurant. 269 00:12:22,931 --> 00:12:24,691 That's really quite delicious. 270 00:12:26,571 --> 00:12:29,531 I'm actually really happy with the comments I got. 271 00:12:29,531 --> 00:12:32,331 John said I could sell this in a restaurant. 272 00:12:32,331 --> 00:12:33,891 That's insane. 273 00:12:35,931 --> 00:12:38,651 Opting to highlight the potato, 274 00:12:38,651 --> 00:12:41,291 student Khinley has made gnocchi 275 00:12:41,291 --> 00:12:43,331 with a pork stew spiced with 276 00:12:43,331 --> 00:12:45,531 Korean chilli paste, served 277 00:12:45,531 --> 00:12:47,531 with a pickled mango relish. 278 00:12:51,171 --> 00:12:52,971 Your gnocchi are nicely made, 279 00:12:52,971 --> 00:12:55,371 but I think we're losing them, 280 00:12:55,371 --> 00:12:57,931 stirring them into your stew, 281 00:12:57,931 --> 00:12:59,451 and they're also breaking up. 282 00:12:59,451 --> 00:13:02,531 And the mango and gnocchi is... 283 00:13:02,531 --> 00:13:04,091 ..odd, for me. 284 00:13:04,091 --> 00:13:06,131 Really, really odd. 285 00:13:06,131 --> 00:13:10,291 The flavour in there, those Korean flavours of sesame seeds and chilli 286 00:13:10,291 --> 00:13:12,251 and spices and a little bit of 287 00:13:12,251 --> 00:13:14,611 sourness and sharpness is great, 288 00:13:14,611 --> 00:13:17,011 ..but the pork is too tough. 289 00:13:19,051 --> 00:13:20,931 I have a few kinks to iron out, 290 00:13:20,931 --> 00:13:24,691 and I think those are very helpful comments and they're things 291 00:13:24,691 --> 00:13:25,891 that I can work on. 292 00:13:27,211 --> 00:13:31,771 South-Indian-born Yogita has stuffed her brinjal aubergines 293 00:13:31,771 --> 00:13:35,931 with spiced coconut, peanuts and sesame, and served them 294 00:13:35,931 --> 00:13:38,731 with a tamarind tomato sauce, 295 00:13:38,731 --> 00:13:41,811 coconut rice, a beetroot raita, 296 00:13:41,811 --> 00:13:44,451 and a mung bean salad. 297 00:13:44,451 --> 00:13:46,371 Is there any more aubergines or just one? 298 00:13:46,371 --> 00:13:48,371 There is loads more, yeah. 299 00:13:48,371 --> 00:13:50,971 Because if you're going to highlight the aubergine, 300 00:13:50,971 --> 00:13:53,131 I think that we need it to be more aubergine. 301 00:13:55,491 --> 00:13:58,851 You have a sauce with sharp, with tamarind, 302 00:13:58,851 --> 00:14:00,491 sweet, with tomatoes, 303 00:14:00,491 --> 00:14:02,171 and in the middle of that sauce, 304 00:14:02,171 --> 00:14:04,531 you have an absolutely delicious aubergine. 305 00:14:04,531 --> 00:14:07,211 I love the coconut and peanuts inside. 306 00:14:07,211 --> 00:14:10,451 The aubergines themselves have become really soft, and I think 307 00:14:10,451 --> 00:14:12,211 that is really, really wonderful. 308 00:14:13,651 --> 00:14:15,451 Your coconut rice is divine... 309 00:14:15,451 --> 00:14:17,971 Thank you. ..and that raita is lovely. 310 00:14:17,971 --> 00:14:20,371 But it's supposed to be an aubergine dish. 311 00:14:20,371 --> 00:14:22,731 You need to feature the aubergine more. 312 00:14:24,051 --> 00:14:25,771 Relieved. 313 00:14:25,771 --> 00:14:28,731 Probably could have served a little bit more of the aubergine, 314 00:14:28,731 --> 00:14:31,331 but I think I'm quite pleased with how it's turned out. 315 00:14:32,851 --> 00:14:35,171 Operations director Ben has 316 00:14:35,171 --> 00:14:37,531 taken prawns and served them 317 00:14:37,531 --> 00:14:39,651 in a prawn raviolo. 318 00:14:39,651 --> 00:14:43,251 He's also served citrus-baked prawns, 319 00:14:43,251 --> 00:14:45,291 watercress and wasabi, 320 00:14:45,291 --> 00:14:47,331 compressed tomatoes 321 00:14:47,331 --> 00:14:49,411 and a fennel snow, 322 00:14:49,411 --> 00:14:52,611 finished with a prawn bouillabaisse sauce. 323 00:14:54,931 --> 00:14:58,051 Ben, you've taken on a huge amount of work. 324 00:15:03,731 --> 00:15:05,411 Your prawn sauce... 325 00:15:05,411 --> 00:15:07,131 ..is the best thing. 326 00:15:07,131 --> 00:15:08,931 And your ravioli, I think the actual 327 00:15:08,931 --> 00:15:11,211 parcel itself is made really, really nicely. 328 00:15:11,211 --> 00:15:13,091 The prawns themselves, 329 00:15:13,091 --> 00:15:16,131 the problem with citrus is that when you put it on something, 330 00:15:16,131 --> 00:15:17,771 it starts to cook it. 331 00:15:17,771 --> 00:15:20,531 And so what's happening is they're going powdery and dry. 332 00:15:21,651 --> 00:15:23,691 You obviously have technique, 333 00:15:23,691 --> 00:15:26,611 but the dish doesn't work as a dish, in my opinion. 334 00:15:26,611 --> 00:15:30,491 I've got a lovely shellfish sauce with a well-made raviolo. 335 00:15:30,491 --> 00:15:33,091 And then I've got a great big chunk 336 00:15:33,091 --> 00:15:35,211 of watercress and wasabi. 337 00:15:35,211 --> 00:15:37,411 Those things do not go together. 338 00:15:38,811 --> 00:15:40,731 Overall, I'm feeling OK. 339 00:15:40,731 --> 00:15:43,691 I definitely think, moving forward, I'm going to have to 340 00:15:43,691 --> 00:15:45,411 pare back a few little things. 341 00:15:45,411 --> 00:15:47,771 Leeds-based Abi has served her 342 00:15:47,771 --> 00:15:51,171 basic ingredient, onion, three ways. 343 00:15:51,171 --> 00:15:53,731 Miso caramelised onions, 344 00:15:53,731 --> 00:15:56,251 citrus ponzu onion salsa, 345 00:15:56,251 --> 00:15:58,291 and crispy fried onions, 346 00:15:58,291 --> 00:16:02,811 served with seared beef tataki Asian slaw 347 00:16:02,811 --> 00:16:04,811 and a sesame cracker. 348 00:16:10,531 --> 00:16:12,731 The beef - lovely. Lightly seared. 349 00:16:12,731 --> 00:16:14,931 I think it's a really clever use of the onion. 350 00:16:14,931 --> 00:16:17,691 I particularly like your caramelised onion on the bottom. 351 00:16:17,691 --> 00:16:19,651 There's sweetness with the miso. 352 00:16:19,651 --> 00:16:22,651 Your slaw - slightly pickled vegetables. 353 00:16:22,651 --> 00:16:23,971 That's good. 354 00:16:23,971 --> 00:16:25,371 The raw onions through the ponzu 355 00:16:25,371 --> 00:16:27,291 I think is good because you get a sharpness. 356 00:16:27,291 --> 00:16:29,011 But this cracker of yours 357 00:16:29,011 --> 00:16:30,651 is a little bit scorched 358 00:16:30,651 --> 00:16:33,091 because you caught fire and you can still smell 359 00:16:33,091 --> 00:16:34,651 it and slightly taste it. 360 00:16:34,651 --> 00:16:37,251 It's a shame, actually, because I think it's nicely made. 361 00:16:39,091 --> 00:16:42,171 I'm feeling happy it's over, that first cook in the kitchen. 362 00:16:42,171 --> 00:16:44,091 I set the kitchen alight, 363 00:16:44,091 --> 00:16:46,171 which wasn't a great start - 364 00:16:46,171 --> 00:16:48,011 that was just so stressful. 365 00:16:48,011 --> 00:16:50,131 Kenyan-born Max has made 366 00:16:50,131 --> 00:16:52,371 a caramelised banana tart 367 00:16:52,371 --> 00:16:54,691 with a salted caramel sauce, 368 00:16:54,691 --> 00:16:56,411 banana ice cream, 369 00:16:56,411 --> 00:16:58,331 and a spicy peanut brittle. 370 00:17:03,211 --> 00:17:06,051 It's not too sweet, as banana desserts often are. 371 00:17:06,051 --> 00:17:08,731 The saltiness through that well-made caramel is nice. 372 00:17:08,731 --> 00:17:10,251 Your ice cream, 373 00:17:10,251 --> 00:17:12,371 lovely, smooth, creamy. 374 00:17:12,371 --> 00:17:14,331 You have taken the banana 375 00:17:14,331 --> 00:17:16,331 and done wonders with it. 376 00:17:17,571 --> 00:17:19,571 The brittle, I think, is inspired. 377 00:17:19,571 --> 00:17:21,891 I like the fact that you've used chilli salted peanuts 378 00:17:21,891 --> 00:17:23,211 to get your brittle. 379 00:17:23,211 --> 00:17:25,851 You've got some really nice skill here, Max. 380 00:17:25,851 --> 00:17:27,531 I'm sad that your pastry stuck 381 00:17:27,531 --> 00:17:29,171 to the side because this edge 382 00:17:29,171 --> 00:17:32,011 here shows a really lovely bit of craft. 383 00:17:34,091 --> 00:17:36,371 I want that apron really badly. 384 00:17:36,371 --> 00:17:38,051 I'd be willing to fight somebody 385 00:17:38,051 --> 00:17:40,571 for it, but I don't think that'll be permitted. 386 00:17:40,571 --> 00:17:43,251 I've got to say, that was a fascinating round. 387 00:17:43,251 --> 00:17:44,771 At the start of this, we said 388 00:17:44,771 --> 00:17:47,531 that we would choose our two favourite dishes, 389 00:17:47,531 --> 00:17:49,131 and then two of you would get an 390 00:17:49,131 --> 00:17:51,491 apron and go straight through to the next round. 391 00:17:52,571 --> 00:17:57,051 Our first contestant getting an apron is... 392 00:17:59,971 --> 00:18:02,251 ..Tatiana. Congratulations. 393 00:18:02,251 --> 00:18:04,491 Delicious, clever. Well done, you. 394 00:18:05,851 --> 00:18:08,211 Second contestant getting an apron... 395 00:18:11,291 --> 00:18:13,011 ..Max. 396 00:18:13,011 --> 00:18:15,971 Well done. Max, although your pastry crumbled, 397 00:18:15,971 --> 00:18:18,371 lots of technique. Well done, you. 398 00:18:18,371 --> 00:18:20,691 Tatiana, Max, congratulations. 399 00:18:20,691 --> 00:18:22,211 Up you come, grab your aprons. 400 00:18:22,211 --> 00:18:24,491 Well done, the pair of you. Come on. 401 00:18:26,931 --> 00:18:28,611 TAT: Thanks. 402 00:18:30,731 --> 00:18:33,771 I am feeling elevated and 403 00:18:33,771 --> 00:18:38,291 excited for the next stages of the competition. 404 00:18:38,291 --> 00:18:41,251 It's definitely boosted my confidence. 405 00:18:41,251 --> 00:18:43,411 I just didn't expect it. I'm... 406 00:18:43,411 --> 00:18:46,451 ..I think in shock more than anything else. 407 00:18:46,451 --> 00:18:48,771 I am very relieved that 408 00:18:48,771 --> 00:18:51,091 I don't have to cook again! 409 00:18:54,731 --> 00:18:56,291 There are four of you here. 410 00:18:56,291 --> 00:18:57,971 There are two aprons. 411 00:18:57,971 --> 00:19:00,531 We've got a challenge for you which will show us 412 00:19:00,531 --> 00:19:02,451 whether you can think on your feet. 413 00:19:02,451 --> 00:19:04,651 In front of you, you all have eggs. 414 00:19:04,651 --> 00:19:07,011 And we want you to make us brunch. 415 00:19:07,011 --> 00:19:09,211 But that brunch must include 416 00:19:09,211 --> 00:19:11,571 poached eggs and hollandaise. 417 00:19:11,571 --> 00:19:13,611 And you can use any other ingredients 418 00:19:13,611 --> 00:19:15,571 you like from that bench over there. 419 00:19:16,811 --> 00:19:19,331 There is a recipe for hollandaise in front of you. 420 00:19:19,331 --> 00:19:22,291 Follow the recipe and you'll be fine. 421 00:19:22,291 --> 00:19:23,811 Look, time is tight. 422 00:19:23,811 --> 00:19:26,091 45 minutes - we want brunch. 423 00:19:29,251 --> 00:19:32,051 I don't have brunch that often, so it'll be interesting to see 424 00:19:32,051 --> 00:19:34,011 how this turns out. 425 00:19:37,451 --> 00:19:40,091 Just going with it in my head right now for this challenge. 426 00:19:40,091 --> 00:19:41,891 I'm not really that sure. 427 00:19:46,851 --> 00:19:48,411 People go out for brunch. 428 00:19:48,411 --> 00:19:49,811 It's a celebratory thing. 429 00:19:49,811 --> 00:19:51,451 It should be special. 430 00:19:51,451 --> 00:19:52,891 The perfect poached egg. 431 00:19:52,891 --> 00:19:54,411 We want a firm white. 432 00:19:54,411 --> 00:19:56,451 We want a really soft yolk. 433 00:19:56,451 --> 00:19:58,851 They've got a recipe for the hollandaise, so follow it. 434 00:19:58,851 --> 00:20:00,091 Keep your nerve. 435 00:20:00,091 --> 00:20:01,811 Don't let it split. 436 00:20:01,811 --> 00:20:04,411 And they've got to select their ingredients to go 437 00:20:04,411 --> 00:20:06,691 with the poached eggs and hollandaise wisely. 438 00:20:06,691 --> 00:20:09,971 Texture and flavour is all-important with brunch. 439 00:20:12,651 --> 00:20:14,731 What did you learn from that last challenge, Ben? 440 00:20:14,731 --> 00:20:15,891 Just back off a little bit. 441 00:20:15,891 --> 00:20:18,291 Try and get some clear flavours that go together. 442 00:20:18,291 --> 00:20:22,451 Mushrooms, avocado, hollandaise, cayenne pepper, spinach... 443 00:20:22,451 --> 00:20:24,171 I can see where this is going. 444 00:20:24,171 --> 00:20:25,691 There's a lot going on again. 445 00:20:26,691 --> 00:20:29,891 Ben doesn't seem to have learned a lesson from the last round, 446 00:20:29,891 --> 00:20:32,691 and he seems to be piling lots of things onto the plate 447 00:20:32,691 --> 00:20:35,571 without a clear idea of how it ends up as a brunch dish. 448 00:20:38,851 --> 00:20:42,611 Khinley, you look remarkably chilled - are you? 449 00:20:42,611 --> 00:20:44,691 To be honest, no. 450 00:20:44,691 --> 00:20:46,771 I have very little experience 451 00:20:46,771 --> 00:20:49,891 of hollandaise and experience of poached eggs. 452 00:20:49,891 --> 00:20:51,451 Khinley is a very young man. 453 00:20:51,451 --> 00:20:53,611 He's not going to have a great deal of experience. 454 00:20:53,611 --> 00:20:56,211 I do really like, however, that he's made flatbreads - 455 00:20:56,211 --> 00:20:58,131 and it gives him a bed to put 456 00:20:58,131 --> 00:21:00,411 his egg and his hollandaise on. 457 00:21:01,851 --> 00:21:03,651 Guys, 20 minutes gone. 458 00:21:05,451 --> 00:21:07,211 Curdled? Yeah. What happened? 459 00:21:07,211 --> 00:21:09,531 You just added butter too fast, do you think? 460 00:21:09,531 --> 00:21:11,011 Are you going to start again? 461 00:21:15,131 --> 00:21:16,811 What's your brunch going to consist of? 462 00:21:16,811 --> 00:21:19,411 It's going to be some butter-poached asparagus. 463 00:21:19,411 --> 00:21:21,251 Got some nduja to put with it as well. 464 00:21:21,251 --> 00:21:23,651 Poached eggs and some hollandaise on the top. 465 00:21:23,651 --> 00:21:25,731 I do like a brunch, but I can't eat gluten. 466 00:21:25,731 --> 00:21:28,531 So there's no way you're going near a muffin or a bit of toast. No. 467 00:21:28,531 --> 00:21:30,371 Yeah, I wouldn't even know what to do with it. 468 00:21:32,211 --> 00:21:33,691 Abi doesn't eat gluten. 469 00:21:33,691 --> 00:21:35,691 The thing is, that egg needs to sit on something. 470 00:21:35,691 --> 00:21:36,731 It needs a bit of starch. 471 00:21:36,731 --> 00:21:38,171 But there's potatoes there. 472 00:21:38,171 --> 00:21:40,011 She could have done a hash brown. 473 00:21:43,531 --> 00:21:47,931 I'm going to serve the poached egg with some asparagus... 474 00:21:47,931 --> 00:21:51,851 ..roasted with mushrooms on the side... 475 00:21:51,851 --> 00:21:54,931 ..and avocado, chilli and tomato salad. 476 00:21:56,291 --> 00:21:58,171 Poaching eggs - how are you at poaching eggs? 477 00:21:58,171 --> 00:21:59,491 I can poach them, not to shape. 478 00:21:59,491 --> 00:22:01,731 Then I'll have to cut it and make it look nicer. 479 00:22:01,731 --> 00:22:03,291 Make it pretty. Yeah. 480 00:22:03,291 --> 00:22:05,091 I'm concerned about those poached eggs. 481 00:22:05,091 --> 00:22:07,171 I've just seen a spoonful of egg, with the yolk 482 00:22:07,171 --> 00:22:09,971 that's been broken, floating to the top. 483 00:22:11,211 --> 00:22:12,811 You've got two minutes. 484 00:22:23,491 --> 00:22:25,131 Ooh! 485 00:22:36,371 --> 00:22:38,571 That's it! Stop! Everybody, stop. 486 00:22:38,571 --> 00:22:39,971 Thank you very much. 487 00:22:39,971 --> 00:22:41,571 Oh, geez! 488 00:22:46,291 --> 00:22:48,531 Abi's gluten-free brunch dish 489 00:22:48,531 --> 00:22:50,731 is butter-poached asparagus 490 00:22:50,731 --> 00:22:53,011 with fried nduja, topped with 491 00:22:53,011 --> 00:22:54,571 her poached egg, 492 00:22:54,571 --> 00:22:57,531 hollandaise sauce and chilli flakes. 493 00:22:59,011 --> 00:23:00,491 There you go, Abi. 494 00:23:00,491 --> 00:23:02,891 There is a very, very good poached egg. 495 00:23:08,451 --> 00:23:09,971 I love those flavours. 496 00:23:09,971 --> 00:23:11,771 I like the snap of the asparagus. 497 00:23:11,771 --> 00:23:14,771 I'm loving the chilli that's coming off that nduja, 498 00:23:14,771 --> 00:23:16,411 that spreadable salami. 499 00:23:17,491 --> 00:23:20,451 Your hollandaise is very, very good. It's nice and creamy, but what I'd 500 00:23:20,451 --> 00:23:22,411 really like is something to mop it up with. 501 00:23:22,411 --> 00:23:24,891 I'll tell you what, a hash brown, for me, underneath all that, 502 00:23:24,891 --> 00:23:26,651 would have been fantastic. 503 00:23:27,691 --> 00:23:30,011 It needed an addition of bread, but I don't eat bread. 504 00:23:30,011 --> 00:23:32,451 So I was trying to sort of emulate what I would have chosen. 505 00:23:32,451 --> 00:23:34,971 But I suppose I could have just added it for the diner and not 506 00:23:34,971 --> 00:23:37,331 thought about myself. But, well... 507 00:23:38,571 --> 00:23:42,411 Khinley's poached egg and hollandaise sauce are served 508 00:23:42,411 --> 00:23:45,011 with smoked salmon on a home-made 509 00:23:45,011 --> 00:23:49,451 flatbread with tarragon-fried mushrooms on the side. 510 00:23:49,451 --> 00:23:51,291 That looks like a fine poached egg. 511 00:23:51,291 --> 00:23:52,931 John's slightly disappointed. 512 00:23:54,091 --> 00:23:56,851 Nothing personal. I think my yolk's disappeared. 513 00:23:59,891 --> 00:24:02,331 You should be really proud of yourself that you persevered 514 00:24:02,331 --> 00:24:03,891 and actually made that hollandaise. 515 00:24:03,891 --> 00:24:04,971 Well done, you. 516 00:24:04,971 --> 00:24:06,451 It's a decent texture. 517 00:24:06,451 --> 00:24:08,051 It's slightly too sharp. 518 00:24:08,051 --> 00:24:10,491 However...with the smoked salmon and the poached egg, 519 00:24:10,491 --> 00:24:12,291 I think it works. 520 00:24:12,291 --> 00:24:13,691 I really like those mushrooms 521 00:24:13,691 --> 00:24:15,531 with the tarragon running through them. 522 00:24:15,531 --> 00:24:17,811 But your flatbreads aren't cooked all the way through. 523 00:24:17,811 --> 00:24:20,491 There's a few things that haven't quite worked out here, Khinley. 524 00:24:20,491 --> 00:24:22,171 Yeah. 525 00:24:22,171 --> 00:24:26,571 I feel exhausted, but quite happy with myself. 526 00:24:26,571 --> 00:24:28,291 I'd never made a hollandaise before. 527 00:24:28,291 --> 00:24:31,051 I somehow made one, so that's good. 528 00:24:32,451 --> 00:24:34,691 Yogita has made toast topped 529 00:24:34,691 --> 00:24:37,691 with her poached eggs and hollandaise, 530 00:24:37,691 --> 00:24:41,051 served with an avocado, chilli and tomato salsa... 531 00:24:42,451 --> 00:24:44,251 ..chilli mushrooms 532 00:24:44,251 --> 00:24:46,611 and fried asparagus. 533 00:24:49,611 --> 00:24:50,811 I like your hollandaise. 534 00:24:50,811 --> 00:24:52,611 I think your hollandaise is really good. 535 00:24:52,611 --> 00:24:54,291 Your avocado's tasty enough. 536 00:24:54,291 --> 00:24:55,971 The asparagus is nicely cooked. 537 00:24:55,971 --> 00:24:57,891 The mushrooms are cooked very, very well. 538 00:24:57,891 --> 00:24:59,571 But the egg that I've got is... 539 00:24:59,571 --> 00:25:01,491 The white is all watery. 540 00:25:01,491 --> 00:25:04,451 Because of that, the toast has become soggy in the centre. 541 00:25:06,771 --> 00:25:08,531 My poached egg has a lovely yolk, 542 00:25:08,531 --> 00:25:10,451 lovely runny yolk and a firm white. 543 00:25:10,451 --> 00:25:13,251 But none of these things go together. 544 00:25:13,251 --> 00:25:15,451 It's not a complete plate. 545 00:25:15,451 --> 00:25:16,931 It's lots of things. 546 00:25:18,691 --> 00:25:20,211 I could have done better, I think. 547 00:25:20,211 --> 00:25:22,611 Personally, I mean, that's what I would have at brunch, 548 00:25:22,611 --> 00:25:25,531 because mushrooms, avocado are my favourites. 549 00:25:25,531 --> 00:25:27,811 So, I would, I would have that. 550 00:25:27,811 --> 00:25:30,211 Finally, it's Ben, who has served 551 00:25:30,211 --> 00:25:34,011 toast topped with cayenne-pepper-crushed avocado, 552 00:25:34,011 --> 00:25:38,771 smoked bacon, poached egg and hollandaise sauce, 553 00:25:38,771 --> 00:25:41,571 with a side of pan-fried wild mushrooms. 554 00:25:42,971 --> 00:25:44,851 Where's the rest of the hollandaise? 555 00:25:44,851 --> 00:25:46,571 Er, in a bowl...at the back. 556 00:25:46,571 --> 00:25:48,571 I was probably a little bit stingy with that. 557 00:25:48,571 --> 00:25:50,171 A little bit stingy?! Yeah! 558 00:25:51,651 --> 00:25:53,451 That'll do for me, young man. 559 00:25:56,411 --> 00:25:58,971 Poached egg, pretty decent, by my reckoning. 560 00:25:58,971 --> 00:26:01,771 Like the texture of your hollandaise, like the acidity, 561 00:26:01,771 --> 00:26:03,131 like the seasoning. 562 00:26:03,131 --> 00:26:04,451 I like your bacon on the grill. 563 00:26:04,451 --> 00:26:06,771 I think that's good, it's added a little bit of char to it. 564 00:26:06,771 --> 00:26:08,571 Your herbs through your mushrooms - nice. 565 00:26:08,571 --> 00:26:11,251 But I've got most of my plate left, I've got no hollandaise. 566 00:26:12,491 --> 00:26:14,211 The comments, they were very mixed. 567 00:26:14,211 --> 00:26:16,211 Maybe I need to think about... 568 00:26:16,211 --> 00:26:18,571 Focus less on exactly how it looks 569 00:26:18,571 --> 00:26:21,051 and a little bit more on, like, feeding people. 570 00:26:22,531 --> 00:26:25,171 I'm surprised that not all of them 571 00:26:25,171 --> 00:26:27,931 knew how to poach an egg perfectly. 572 00:26:27,931 --> 00:26:29,691 Shall I tell you what the issue is? 573 00:26:29,691 --> 00:26:31,451 Stress and MasterChef nerves. 574 00:26:31,451 --> 00:26:33,491 That's what the issue is. 575 00:26:34,971 --> 00:26:39,291 Abi - really good poached eggs, great hollandaise across the top. 576 00:26:39,291 --> 00:26:40,531 It tasted good. 577 00:26:40,531 --> 00:26:42,131 Nicely cooked asparagus. 578 00:26:42,131 --> 00:26:45,091 But I, like you, would have liked 579 00:26:45,091 --> 00:26:47,411 something starchy to mop up 580 00:26:47,411 --> 00:26:49,651 the hollandaise and the egg yolk. 581 00:26:49,651 --> 00:26:51,771 Khinley had never poached an egg before. 582 00:26:51,771 --> 00:26:54,051 Well, mine wasn't brilliant. Yours was OK. 583 00:26:54,051 --> 00:26:56,211 He had definitely never made hollandaise. 584 00:26:56,211 --> 00:26:57,931 And he split the first sauce, 585 00:26:57,931 --> 00:26:59,371 and he kept his head, 586 00:26:59,371 --> 00:27:02,451 he persevered, and he got a hollandaise out. 587 00:27:02,451 --> 00:27:04,851 Yogita - my poached egg 588 00:27:04,851 --> 00:27:06,731 was not good at all. 589 00:27:06,731 --> 00:27:08,571 Saying that, decent hollandaise, 590 00:27:08,571 --> 00:27:11,411 but didn't come together as a coherent dish. 591 00:27:11,411 --> 00:27:13,651 Ben's got the basic skills. 592 00:27:13,651 --> 00:27:15,291 He did two decent poached eggs, 593 00:27:15,291 --> 00:27:18,811 but he didn't put enough hollandaise on the plate. 594 00:27:18,811 --> 00:27:20,851 John, we need to make a decision. 595 00:27:20,851 --> 00:27:22,891 Two of them are going through to the next round. 596 00:27:22,891 --> 00:27:24,091 Two of them are going home. 597 00:27:24,091 --> 00:27:26,731 I'll be very disappointed if I went home now. 598 00:27:26,731 --> 00:27:28,891 I feel like I've just gotten started 599 00:27:28,891 --> 00:27:31,131 and I've got a lot more to show. 600 00:27:31,131 --> 00:27:33,291 I hope John and Gregg can see 601 00:27:33,291 --> 00:27:35,331 that I would really learn 602 00:27:35,331 --> 00:27:38,891 from this experience, and I think I'm quite capable 603 00:27:38,891 --> 00:27:40,651 of improving quite rapidly. 604 00:27:41,931 --> 00:27:44,011 I hope I've done enough to stay in the competition. 605 00:27:44,011 --> 00:27:45,811 I think it's very touch-and-go. 606 00:27:45,811 --> 00:27:48,371 A little bit confident, but not fully. 607 00:27:49,531 --> 00:27:52,131 For me to get the apron, it would be the biggest thing 608 00:27:52,131 --> 00:27:54,371 I ever have achieved in my life. 609 00:28:03,571 --> 00:28:06,731 At the start of this, we did say we've got just two aprons to give. 610 00:28:06,731 --> 00:28:09,691 That does mean, sadly, that two of you will be leaving us. 611 00:28:10,851 --> 00:28:14,171 Our first contestant getting an apron is... 612 00:28:17,251 --> 00:28:19,091 ..Abi. 613 00:28:19,091 --> 00:28:20,531 Congratulations. 614 00:28:21,611 --> 00:28:25,811 Our second contestant getting an apron and going through is... 615 00:28:29,531 --> 00:28:31,491 It's Ben. 616 00:28:31,491 --> 00:28:33,171 Congratulations, Ben. 617 00:28:33,171 --> 00:28:34,651 A massive breath of relief, right? 618 00:28:34,651 --> 00:28:36,171 Yeah. A little bit. 619 00:28:36,171 --> 00:28:39,251 Yogita, Khinley - lovely to have met you. 620 00:28:39,251 --> 00:28:41,451 Sad to say you're leaving us now. 621 00:28:42,931 --> 00:28:44,851 I thoroughly enjoyed myself. 622 00:28:44,851 --> 00:28:46,091 It was a great time. 623 00:28:47,211 --> 00:28:50,691 But there has to be someone who goes home at this stage, 624 00:28:50,691 --> 00:28:53,851 and it wasn't really my time to shine. 625 00:28:55,971 --> 00:28:57,331 Am I going to continue cooking? 626 00:28:57,331 --> 00:28:59,451 Absolutely. That's not going to go away. 627 00:28:59,451 --> 00:29:02,491 I love cooking for friends and family and will continue 628 00:29:02,491 --> 00:29:04,251 to do so for ever. 629 00:29:06,251 --> 00:29:07,771 Congratulations. 630 00:29:07,771 --> 00:29:09,371 Come and collect your aprons. 631 00:29:10,531 --> 00:29:12,331 Feels great to get an apron. 632 00:29:12,331 --> 00:29:13,851 I'm very happy now. 633 00:29:13,851 --> 00:29:17,571 Just happy just to... Whew! ..face the next challenge. 634 00:29:17,571 --> 00:29:19,691 Yeah, relieved, I think, is the main thing. 635 00:29:19,691 --> 00:29:22,131 I wanted to make sure that I did myself proud. 636 00:29:22,131 --> 00:29:23,891 It feels amazing to have it on - 637 00:29:23,891 --> 00:29:25,971 it's a clean apron for now, as well! 638 00:29:36,931 --> 00:29:39,971 You impressed enough to get yourself a MasterChef apron. 639 00:29:39,971 --> 00:29:41,411 Well done. 640 00:29:41,411 --> 00:29:43,571 Today is a big day. 641 00:29:45,291 --> 00:29:49,051 You are going to present your food not just to John and I, 642 00:29:49,051 --> 00:29:52,251 but to three past contestants of MasterChef. 643 00:29:54,091 --> 00:29:56,811 Semifinalist Nisha Parmar, 644 00:29:56,811 --> 00:29:59,411 and two MasterChef Champions - 645 00:29:59,411 --> 00:30:01,811 Thomas Frake 646 00:30:01,811 --> 00:30:04,491 and Saliha Mahmood-Ahmed. 647 00:30:04,491 --> 00:30:06,251 Ah! 648 00:30:06,251 --> 00:30:07,851 At the end of this, 649 00:30:07,851 --> 00:30:10,411 three of you will be quarterfinalists. 650 00:30:13,531 --> 00:30:17,131 That does mean one of you will be leaving the competition. 651 00:30:18,371 --> 00:30:20,731 Two courses - one hour and 15 minutes. 652 00:30:22,091 --> 00:30:25,411 It's got to be exciting and it's got to be delicious. 653 00:30:27,011 --> 00:30:28,771 Let's go. 654 00:30:37,531 --> 00:30:40,371 I have Indian heritage through my parents because they were 655 00:30:40,371 --> 00:30:41,811 born in India. 656 00:30:41,811 --> 00:30:44,291 I want to showcase different 657 00:30:44,291 --> 00:30:47,411 cooking techniques and fuse it with 658 00:30:47,411 --> 00:30:49,811 my Indian style of cooking. 659 00:30:51,291 --> 00:30:52,931 What are your two courses? 660 00:30:52,931 --> 00:30:55,771 My main course is going to be chicken ballotine, 661 00:30:55,771 --> 00:30:59,171 which is stuffed with almond powder and fenugreek, 662 00:30:59,171 --> 00:31:01,011 and masala pommes Anna, 663 00:31:01,011 --> 00:31:03,331 and then classic butter chicken sauce. 664 00:31:03,331 --> 00:31:05,691 My dessert is going to be a vanilla panna cotta 665 00:31:05,691 --> 00:31:07,851 with mango chilli coulis. 666 00:31:07,851 --> 00:31:09,851 As a child growing up in Kenya, 667 00:31:09,851 --> 00:31:13,451 one thing I used to love is raw mango and dip it in a mixture 668 00:31:13,451 --> 00:31:15,211 of salt and chilli and eat that. 669 00:31:15,211 --> 00:31:16,971 And I want to recreate that. 670 00:31:16,971 --> 00:31:20,051 That sounds deli...! I'm going to give that a go! 671 00:31:21,451 --> 00:31:23,931 Max's food, I think, sounds really interesting, 672 00:31:23,931 --> 00:31:25,411 and actually quite exciting. 673 00:31:25,411 --> 00:31:27,971 He is taking the concept of buttered chicken 674 00:31:27,971 --> 00:31:29,331 and turning it on its head 675 00:31:29,331 --> 00:31:32,251 and putting it together in sort of almost a classic French style. 676 00:31:32,251 --> 00:31:35,931 So, a ballotine, a joint of chicken, which is then bashed out. 677 00:31:35,931 --> 00:31:39,171 The filling has got ground almonds and lots of spices. 678 00:31:39,171 --> 00:31:42,251 Pommes Anna - classically, pommes Anna, little discs of potatoes, 679 00:31:42,251 --> 00:31:44,571 lots and lots of butter, salt and pepper. 680 00:31:44,571 --> 00:31:47,491 But we're getting turmeric and chilli going through the potatoes. 681 00:31:47,491 --> 00:31:48,931 Fantastic! 682 00:31:48,931 --> 00:31:51,371 Soft potatoes, please, crispy on the outside. 683 00:31:51,371 --> 00:31:53,051 Chicken, nice and moist still. 684 00:31:53,051 --> 00:31:54,771 It's got to be cooked all the way through. 685 00:31:56,011 --> 00:31:57,851 A classic vanilla panna cotta, 686 00:31:57,851 --> 00:31:59,731 one of my absolute favourites. 687 00:31:59,731 --> 00:32:02,651 The temptation is to put too much gelatine in to make sure 688 00:32:02,651 --> 00:32:04,011 it's properly set. 689 00:32:04,011 --> 00:32:05,931 If he does that, it won't have a wobble, 690 00:32:05,931 --> 00:32:07,611 it'll be like rubber. 691 00:32:07,611 --> 00:32:09,971 Serving that with a coulis - mango and chilli. 692 00:32:09,971 --> 00:32:11,531 What a beautiful idea. 693 00:32:11,531 --> 00:32:15,091 We want just enough chilli to put a tingle on your tongue. 694 00:32:21,451 --> 00:32:22,971 Thank you. 695 00:32:22,971 --> 00:32:24,411 Tatiana, 696 00:32:24,411 --> 00:32:27,531 she's making her own pasta, cooked with a puttanesca sauce - 697 00:32:27,531 --> 00:32:30,531 a sauce made from tomatoes, capers, anchovies. 698 00:32:30,531 --> 00:32:33,211 We get the sharpness coming from those capers in a little bit 699 00:32:33,211 --> 00:32:36,331 of brine, and we get the saltiness coming from the anchovies. 700 00:32:36,331 --> 00:32:39,211 She has to be very careful with the amount of other seasonings 701 00:32:39,211 --> 00:32:41,731 she puts in, otherwise it can go over the top. 702 00:32:41,731 --> 00:32:42,891 Mm. 703 00:32:43,931 --> 00:32:46,291 Yeah. Tastes lovely. 704 00:32:46,291 --> 00:32:49,371 Puttanesca - I have been doing this sauce for years. 705 00:32:49,371 --> 00:32:51,851 It's... It's simple, it's bold. 706 00:32:51,851 --> 00:32:54,291 But one of the issues with simplicity is there's 707 00:32:54,291 --> 00:32:55,731 nowhere to hide. 708 00:32:55,731 --> 00:32:57,331 There are so few elements. 709 00:32:57,331 --> 00:32:59,931 It's all there on the table, literally! 710 00:32:59,931 --> 00:33:02,011 SHE LAUGHS 711 00:33:02,011 --> 00:33:04,931 For dessert, I'm doing black pepper gingerbread with 712 00:33:04,931 --> 00:33:06,771 bourbon-flamed pears. 713 00:33:06,771 --> 00:33:08,731 Tell me why you've introduced pepper. 714 00:33:08,731 --> 00:33:11,211 I love gingerbread, but you don't get enough heat from it 715 00:33:11,211 --> 00:33:14,131 most of the time, in my experience, and I just put black pepper 716 00:33:14,131 --> 00:33:16,691 in it, just to bring that sort of kick in. 717 00:33:19,691 --> 00:33:21,651 Ginger is strong, and we're talking 718 00:33:21,651 --> 00:33:23,691 about upping the ginger pepperiness 719 00:33:23,691 --> 00:33:25,371 with actually pepper itself. 720 00:33:25,371 --> 00:33:27,331 I'm a bit nervous right now. 721 00:33:29,451 --> 00:33:30,651 Right. 722 00:33:30,651 --> 00:33:32,491 What is really appealing to me 723 00:33:32,491 --> 00:33:34,371 is the pear, poached in bourbon... 724 00:33:34,371 --> 00:33:35,851 CORK POPS 725 00:33:35,851 --> 00:33:37,971 ..with a reduced bourbon syrup, 726 00:33:37,971 --> 00:33:40,051 then flambeed - set on fire. 727 00:33:43,011 --> 00:33:45,291 I'm very much looking forward to this. 728 00:33:45,291 --> 00:33:46,691 Mm. 729 00:33:47,811 --> 00:33:49,731 Little bit more bourbon. 730 00:33:53,051 --> 00:33:54,731 Ben, on your bench 731 00:33:54,731 --> 00:33:57,531 we have everything from dried mushrooms and shredded chilli 732 00:33:57,531 --> 00:33:59,891 to cauliflower and a block of chocolate. 733 00:33:59,891 --> 00:34:01,731 BEN LAUGHS Indeed! 734 00:34:01,731 --> 00:34:04,451 What wonderful two courses are you going to cook for us? 735 00:34:04,451 --> 00:34:07,811 I'm going to do a sesame seeded tuna loin, which is seared, 736 00:34:07,811 --> 00:34:10,051 with some miso-roasted cauliflower. 737 00:34:10,051 --> 00:34:11,851 We've got a cucumber salad and 738 00:34:11,851 --> 00:34:15,211 some crispy rice noodles as well, for a little bit of texture. 739 00:34:15,211 --> 00:34:16,891 That's just the first course. Mm-hm. 740 00:34:16,891 --> 00:34:18,611 What's the second course? 741 00:34:18,611 --> 00:34:20,771 Yeah. So, we're going to have a venison loin. 742 00:34:20,771 --> 00:34:22,691 We've got a little venison bonbon, 743 00:34:22,691 --> 00:34:24,931 some celeriac puree, kale, mushrooms, 744 00:34:24,931 --> 00:34:26,691 and a red wine chocolate sauce. 745 00:34:26,691 --> 00:34:28,211 There's so much going on here. 746 00:34:28,211 --> 00:34:30,011 Are you sure you can get it all done? 747 00:34:30,011 --> 00:34:31,571 Yeah, I think I'll do it. 748 00:34:35,611 --> 00:34:37,771 So, the menu's come from a couple of things. 749 00:34:37,771 --> 00:34:40,931 So, the tuna has come from my love of sushi and I'm hoping to kind of 750 00:34:40,931 --> 00:34:43,091 replicate that, in a way. 751 00:34:43,091 --> 00:34:46,131 My main kind of represents that British mum style of food, 752 00:34:46,131 --> 00:34:47,691 where it's nice, hearty portions, 753 00:34:47,691 --> 00:34:50,011 but I don't think my mum would ever make any of the 754 00:34:50,011 --> 00:34:52,691 ingredients on this - maybe kale, at a push! 755 00:34:52,691 --> 00:34:55,211 Seared tuna and sesame seeds across the top - 756 00:34:55,211 --> 00:34:57,011 that's fantastic. 757 00:34:57,011 --> 00:34:58,571 Nice sear on the outside of the tuna 758 00:34:58,571 --> 00:35:00,531 and it can be slightly rare on the inside. 759 00:35:00,531 --> 00:35:02,851 Seared tuna, it should not be cold on the inside, 760 00:35:02,851 --> 00:35:04,931 it needs to be just slightly cooked. 761 00:35:07,251 --> 00:35:10,211 Venison is a forgiving meat and it can be quite rare. 762 00:35:10,211 --> 00:35:12,211 But that ham, around the outside, 763 00:35:12,211 --> 00:35:13,691 you want that to crisp up. 764 00:35:13,691 --> 00:35:15,931 But sauces with chocolate... 765 00:35:15,931 --> 00:35:17,371 ..walnuts... 766 00:35:17,371 --> 00:35:19,811 Not only are there lots of ingredients, there are also 767 00:35:19,811 --> 00:35:21,931 lots of big flavours to manage. 768 00:35:21,931 --> 00:35:24,531 Flavours that, if they're not managed carefully, 769 00:35:24,531 --> 00:35:26,411 could well and truly clash. 770 00:35:33,411 --> 00:35:35,691 Definitely a lot of nerves today. 771 00:35:35,691 --> 00:35:39,451 I was shaking like a leaf when I was plating the first task. 772 00:35:39,451 --> 00:35:41,851 It's very high pressure. 773 00:35:41,851 --> 00:35:44,931 Now I just need to focus and hopefully calm down. 774 00:35:46,451 --> 00:35:48,211 Abi, what are your dishes, please? 775 00:35:48,211 --> 00:35:51,331 I'll be starting off with a prawn and harissa bisque 776 00:35:51,331 --> 00:35:54,011 with a king scallop on a bed of samphire, 777 00:35:54,011 --> 00:35:56,531 a tail-on prawn and a Parmesan crisp. 778 00:35:56,531 --> 00:35:59,691 And for the main I'm doing lamb loin fillets with fondant potatoes, 779 00:35:59,691 --> 00:36:01,851 pomegranate-and-mint carrots, 780 00:36:01,851 --> 00:36:03,251 and a red wine jus. 781 00:36:05,451 --> 00:36:07,251 First course, we have got 782 00:36:07,251 --> 00:36:09,171 a prawn and harissa bisque - 783 00:36:09,171 --> 00:36:12,091 so, a prawn sauce with harissa running through it. 784 00:36:12,091 --> 00:36:14,371 Harissa's very strong, smoky in flavour, 785 00:36:14,371 --> 00:36:16,371 made from red peppers and chillies. 786 00:36:16,371 --> 00:36:20,211 I hope that that scallop can actually cope with those flavours. 787 00:36:21,731 --> 00:36:25,051 I love the idea of carrots with pomegranate and mint. 788 00:36:26,131 --> 00:36:28,331 That really works for me. 789 00:36:28,331 --> 00:36:31,131 If Abi gets perfect pink lamb 790 00:36:31,131 --> 00:36:34,731 with a really nice, reduced, strong sauce, 791 00:36:34,731 --> 00:36:38,051 she is well on her way to a quarterfinal. 792 00:36:39,851 --> 00:36:41,651 PAN SIZZLES 793 00:36:41,651 --> 00:36:44,491 Guys, you've got just 30 minutes left. 794 00:36:52,291 --> 00:36:54,571 There's always this huge sense of nostalgia 795 00:36:54,571 --> 00:36:57,451 every time you walk back into the MasterChef kitchen. 796 00:36:57,451 --> 00:36:59,531 A little bit of niggling nerves, 797 00:36:59,531 --> 00:37:01,371 but mostly just excitement, 798 00:37:01,371 --> 00:37:05,931 happy memories and a huge desire to eat lots of delicious food. 799 00:37:07,731 --> 00:37:09,731 Since MasterChef, I've become landlord 800 00:37:09,731 --> 00:37:12,411 and executive chef of my first pub. 801 00:37:12,411 --> 00:37:14,051 It's great fun, hugely rewarding, 802 00:37:14,051 --> 00:37:17,171 and I love bringing great British grub to the table. 803 00:37:18,771 --> 00:37:21,251 I think this is one of the hardest rounds. 804 00:37:21,251 --> 00:37:24,091 It's one hour, 15 minutes, and two courses. 805 00:37:24,091 --> 00:37:26,011 Nearly impossible, actually. 806 00:37:26,011 --> 00:37:30,411 This will really set the good cooks apart from the exceptional ones. 807 00:37:33,211 --> 00:37:34,811 Cheers, ladies. 808 00:37:34,811 --> 00:37:37,651 Great to see you. Good to see you. Here's to a MasterChef Feast. 809 00:37:40,051 --> 00:37:42,291 15 minutes. Are you on time here, Max? 810 00:37:42,291 --> 00:37:44,571 I will try my best to be on time. 811 00:37:45,891 --> 00:37:48,251 Max's main is a chicken ballotine with 812 00:37:48,251 --> 00:37:51,971 butter chicken sauce and masala pommes Anna. 813 00:37:51,971 --> 00:37:53,731 Oh, I'm excited! 814 00:37:53,731 --> 00:37:55,811 He's got his work cut out here because we know our 815 00:37:55,811 --> 00:37:57,491 butter chicken sauces really well. 816 00:37:57,491 --> 00:37:59,491 I'm going to be looking for a rich, 817 00:37:59,491 --> 00:38:01,611 tomatoey, creamy, buttery sauce. 818 00:38:01,611 --> 00:38:04,611 It has to be a crescendo of different spices. 819 00:38:06,771 --> 00:38:09,211 That is...looking good. 820 00:38:09,211 --> 00:38:11,491 Cooking a chicken ballotine can be quite tricky. 821 00:38:11,491 --> 00:38:13,211 You've got to cook it to perfection. 822 00:38:13,211 --> 00:38:16,051 It's very easy to overcook them and for them to go a bit dry. 823 00:38:16,051 --> 00:38:18,091 Well done. Potatoes look great. 824 00:38:18,091 --> 00:38:20,491 How many pieces each? Er... 825 00:38:20,491 --> 00:38:22,451 I haven't figured out how many pieces each. 826 00:38:23,611 --> 00:38:25,731 OK. Right, let's go. 827 00:38:27,451 --> 00:38:29,171 Well done. Thank you. 828 00:38:30,171 --> 00:38:32,011 Hello! Hello! 829 00:38:33,811 --> 00:38:35,851 I've got for you ballotine chicken 830 00:38:35,851 --> 00:38:37,931 stuffed with almond and fenugreek, 831 00:38:37,931 --> 00:38:40,251 cooked in butter, chicken butter sauce, 832 00:38:40,251 --> 00:38:41,731 and masala pommes Anna. 833 00:38:41,731 --> 00:38:43,451 Thank you. I hope you enjoy it. 834 00:38:43,451 --> 00:38:45,451 Thanks very much. Thank you. 835 00:38:48,771 --> 00:38:52,171 I think the idea of this was really nice, and the almond stuffing 836 00:38:52,171 --> 00:38:53,771 actually was really tasty. 837 00:38:53,771 --> 00:38:55,931 However, for me, the chicken 838 00:38:55,931 --> 00:38:58,291 and the sauce - both a bit too dry. 839 00:38:58,291 --> 00:39:01,971 There wasn't that lovely, unctuous butter sauce that I was expecting. 840 00:39:01,971 --> 00:39:03,491 In the sauce, 841 00:39:03,491 --> 00:39:05,051 I had some whole spices, 842 00:39:05,051 --> 00:39:06,611 so then all I could taste 843 00:39:06,611 --> 00:39:09,171 was the really overpowering taste 844 00:39:09,171 --> 00:39:11,731 of clove in my mouth... Mm. ..which sort of 845 00:39:11,731 --> 00:39:13,891 destroyed it a little bit for me. 846 00:39:17,771 --> 00:39:20,891 The potatoes are cooked, and there's a mild spicing on there, 847 00:39:20,891 --> 00:39:23,291 but they still could do with being a little bit softer. 848 00:39:23,291 --> 00:39:25,451 The ballotine's been made very, very nicely, 849 00:39:25,451 --> 00:39:27,291 but this needs more. 850 00:39:27,291 --> 00:39:29,931 It needs more chicken - there's not enough of it. 851 00:39:29,931 --> 00:39:32,891 And there needs to be a lot more sauce on the plate. 852 00:39:32,891 --> 00:39:36,331 OK, Max? Yes. You've got 15 minutes for the panna cotta and mango. 853 00:39:36,331 --> 00:39:38,651 Let's have a look at the panna cotta now. 854 00:39:38,651 --> 00:39:42,771 Max's dessert is a vanilla panna cotta with chilli mango coulis. 855 00:39:42,771 --> 00:39:46,051 I think this is going to be simple - nowhere to hide. 856 00:39:46,051 --> 00:39:48,931 But let's be honest, this lives and dies on the wobble. 857 00:39:48,931 --> 00:39:51,571 They look good, Max. 858 00:39:51,571 --> 00:39:53,531 There you go. Come on. 859 00:40:00,211 --> 00:40:01,931 Yay. Hey! 860 00:40:01,931 --> 00:40:03,691 Mango coulis, let's go. 861 00:40:03,691 --> 00:40:05,771 Well done. Nice. 862 00:40:08,611 --> 00:40:10,691 Can we go, Max? We're ready to go. 863 00:40:10,691 --> 00:40:12,731 All right. Off you go. Nice. 864 00:40:13,931 --> 00:40:16,491 Well done, my friend. Well done. Thank you. Well done, Max. 865 00:40:19,851 --> 00:40:23,371 What I've made for you is a vanilla panna cotta 866 00:40:23,371 --> 00:40:24,971 and mango chilli coulis. 867 00:40:26,571 --> 00:40:28,771 Shall we give it the test? Go on, then. 868 00:40:28,771 --> 00:40:31,611 THEY CHUCKLE It wobbles! 869 00:40:33,331 --> 00:40:35,371 I really enjoyed this dessert, actually. 870 00:40:35,371 --> 00:40:39,531 It's got loads of delicious vanilla in it, which just makes it. 871 00:40:39,531 --> 00:40:42,091 And the mango sauce is also really lovely. 872 00:40:42,091 --> 00:40:44,931 I really like that surprise addition of that chilli - that really did 873 00:40:44,931 --> 00:40:46,571 lift this whole dish. 874 00:40:48,771 --> 00:40:50,291 Panna cotta's heady with vanilla. 875 00:40:50,291 --> 00:40:51,451 Really, really lovely. 876 00:40:51,451 --> 00:40:53,211 There's a lovely heat from chilli. 877 00:40:53,211 --> 00:40:57,371 A sweet, almost sort of jam flavour to that mango which has been cooked. 878 00:40:57,371 --> 00:40:59,411 I think that tastes really good. 879 00:40:59,411 --> 00:41:01,571 The challenge was extremely tough. 880 00:41:01,571 --> 00:41:04,131 Time gets away from you, and before you know it, you've only 881 00:41:04,131 --> 00:41:05,811 got five minutes to plate up. 882 00:41:05,811 --> 00:41:08,251 It is baptism by fire. 883 00:41:08,251 --> 00:41:09,771 So, it's dry enough. 884 00:41:09,771 --> 00:41:11,211 That'll do. 885 00:41:11,211 --> 00:41:14,731 Tatiana, you've got 13 minutes on that first course. 886 00:41:14,731 --> 00:41:17,091 Tat's main is puttanesca with 887 00:41:17,091 --> 00:41:19,811 fresh tagliatelle and Parmesan. 888 00:41:19,811 --> 00:41:21,771 That sauce needs to be made perfectly. 889 00:41:21,771 --> 00:41:24,611 Lots of different, tangy levels of capers. 890 00:41:24,611 --> 00:41:25,811 Happy with your sauce? 891 00:41:25,811 --> 00:41:27,371 Yeah, I'm happy with the sauce. 892 00:41:27,371 --> 00:41:28,531 I like the look of that. 893 00:41:28,531 --> 00:41:32,171 If we get that tagliatelle perfectly made, perfectly cooked, al dente, 894 00:41:32,171 --> 00:41:35,891 this could be a real bowl of soulful comfort food. 895 00:41:37,731 --> 00:41:40,651 Perfect. You've got three minutes, my friend. 896 00:41:41,851 --> 00:41:43,771 Take your time. That's it. 897 00:41:45,331 --> 00:41:47,691 Sauce on, please. Yes, sauce on. 898 00:41:48,971 --> 00:41:50,611 Right, back for your dessert. 899 00:41:50,611 --> 00:41:52,531 Yeah, yeah. Off you go. 900 00:41:52,531 --> 00:41:54,131 Hi! Hi. 901 00:41:54,131 --> 00:41:55,891 Hi, Tat. Hey. 902 00:41:57,891 --> 00:41:59,531 So, for main, I've cooked 903 00:41:59,531 --> 00:42:02,611 puttanesca fresh tagliatelle and some Parmesan. 904 00:42:02,611 --> 00:42:04,131 Thank you. Thank you. 905 00:42:04,131 --> 00:42:06,051 Hope you enjoy. Thank you. 906 00:42:09,611 --> 00:42:11,611 I mean, she really does know how to make pasta. 907 00:42:11,611 --> 00:42:13,291 It's really thin. It's really lovely. 908 00:42:13,291 --> 00:42:14,891 However, it is overcooked. 909 00:42:14,891 --> 00:42:19,051 It's really salty, because there's so many capers. 910 00:42:19,051 --> 00:42:21,651 It hasn't quite hit the mark for me. 911 00:42:23,971 --> 00:42:25,171 I like it. 912 00:42:25,171 --> 00:42:28,451 I've got a nice sauce, partly sweet with tomatoes, and very, 913 00:42:28,451 --> 00:42:31,491 very salty, of course, with anchovies and...and capers. 914 00:42:31,491 --> 00:42:34,931 My issue here is there's really two component parts here - 915 00:42:34,931 --> 00:42:37,011 pasta and sauce - and they're nice. 916 00:42:37,011 --> 00:42:39,891 That's it - it's not brilliant, it's nice. 917 00:42:41,011 --> 00:42:43,451 Tat, you've got 15 minutes now, yeah? Yeah. 918 00:42:43,451 --> 00:42:45,371 Are you going to be OK? Yeah, I'm fine. 919 00:42:45,371 --> 00:42:46,571 Don't worry about it. 920 00:42:46,571 --> 00:42:49,571 I'll get this done, one way or another. 921 00:42:49,571 --> 00:42:52,291 I love a sticky, moist ginger cake. 922 00:42:52,291 --> 00:42:56,291 The flamed pears, I mean, they want it completely...nicely poached. 923 00:42:56,291 --> 00:42:58,931 This dessert sounds like an inferno of spices. 924 00:42:58,931 --> 00:43:01,731 We've got really hot black pepper, we've got hot ginger, 925 00:43:01,731 --> 00:43:03,251 we've got that lovely, spicy, 926 00:43:03,251 --> 00:43:05,331 caramel warmth coming from the bourbon. 927 00:43:05,331 --> 00:43:07,091 I'm quite intrigued by this. 928 00:43:08,211 --> 00:43:09,651 Oh, I like them. 929 00:43:09,651 --> 00:43:11,371 Give everyone an extra pear. 930 00:43:12,571 --> 00:43:13,771 You done? 931 00:43:13,771 --> 00:43:15,731 Syrup over the top. Whoa! 932 00:43:18,451 --> 00:43:20,331 Right. Ready to go? 933 00:43:20,331 --> 00:43:22,291 Yeah. Go, go. 934 00:43:22,291 --> 00:43:24,331 Well done. Thanks. 935 00:43:29,251 --> 00:43:32,451 For dessert, I've made for you black pepper gingerbread cake 936 00:43:32,451 --> 00:43:36,171 with bourbon-flamed pears and some creme fraiche on the side. 937 00:43:43,531 --> 00:43:46,011 The bourbon syrup complements it really well. 938 00:43:46,011 --> 00:43:48,571 She's cut the pears and they're perfectly cooked. 939 00:43:48,571 --> 00:43:50,291 I love the way that it blends 940 00:43:50,291 --> 00:43:52,611 with the creme fraiche, so that sweet 941 00:43:52,611 --> 00:43:54,891 and slightly sour combination is quite nice. 942 00:43:54,891 --> 00:43:57,411 Layered throughout the whole thing is heat. 943 00:43:57,411 --> 00:43:59,771 Heat from the bourbon, heat from the ginger. 944 00:43:59,771 --> 00:44:02,891 And then I'm left with almost this really intense, peppery heat 945 00:44:02,891 --> 00:44:04,411 on my tongue as well at the end. 946 00:44:04,411 --> 00:44:06,531 It's actually a really interesting dessert. 947 00:44:12,571 --> 00:44:14,211 Oh, yeah. 948 00:44:14,211 --> 00:44:16,011 I really like that. 949 00:44:16,011 --> 00:44:19,211 That cake has taken on some of that bourbon syrup 950 00:44:19,211 --> 00:44:20,571 and it's made it soft. 951 00:44:20,571 --> 00:44:22,651 The lovely, comforting flavour 952 00:44:22,651 --> 00:44:24,571 of a poached pear with ginger, 953 00:44:24,571 --> 00:44:27,051 and black pepper, which just kisses the top of your tongue. 954 00:44:27,051 --> 00:44:28,971 I think it's absolutely delightful. 955 00:44:28,971 --> 00:44:30,931 I am very relieved that it's over 956 00:44:30,931 --> 00:44:32,851 because that was so stressful. 957 00:44:32,851 --> 00:44:34,771 I'm still having a hard...hard time 958 00:44:34,771 --> 00:44:36,411 getting my heart rate down. 959 00:44:36,411 --> 00:44:38,091 So, it was very tough. 960 00:44:38,091 --> 00:44:39,691 SHE INHALES 961 00:44:39,691 --> 00:44:41,691 SHE EXHALES 962 00:44:41,691 --> 00:44:43,371 Ben, you've got a couple of minutes. 963 00:44:43,371 --> 00:44:46,451 Where's our tuna? Ready to slice and go? Fingers crossed, yeah. 964 00:44:46,451 --> 00:44:48,531 You've got to start now, then. Yeah. 965 00:44:50,811 --> 00:44:53,251 Wow! Ben is giving us everything here. 966 00:44:53,251 --> 00:44:54,771 There's so many ingredients. 967 00:44:54,771 --> 00:44:59,051 Sesame seared tuna loin with miso and wasabi-roasted cauliflower, 968 00:44:59,051 --> 00:45:03,211 cucumber salad, burnt garlic and peanut crumb chilli threads, 969 00:45:03,211 --> 00:45:06,971 crispy rice noodles, and a garlic and ginger oil. 970 00:45:06,971 --> 00:45:08,491 Wow! 971 00:45:08,491 --> 00:45:10,331 I do love a sesame seed tuna, 972 00:45:10,331 --> 00:45:12,571 because the outside, the colour 973 00:45:12,571 --> 00:45:14,971 is really nice because you've got those seeds stuck to it. 974 00:45:14,971 --> 00:45:19,091 And then there's that really lovely thin ring of cooked tuna. 975 00:45:19,091 --> 00:45:20,891 We haven't sliced this tuna yet, have we? 976 00:45:20,891 --> 00:45:22,091 You've got a minute. 977 00:45:22,091 --> 00:45:23,611 Are you slicing the tuna? 978 00:45:23,611 --> 00:45:26,731 I was going to, but... They're waiting for us now. 979 00:45:26,731 --> 00:45:29,171 Yeah, I think I'm just going to go. There's your spatula. 980 00:45:29,171 --> 00:45:31,251 Go. Go on, then. Just go on, then. Good boy. 981 00:45:31,251 --> 00:45:32,571 There we go. 982 00:45:32,571 --> 00:45:34,051 Wallop. Whoa! 983 00:45:34,051 --> 00:45:35,371 Look at that. 984 00:45:36,691 --> 00:45:38,531 Chilli threads and what else? 985 00:45:38,531 --> 00:45:40,371 Er, aromatic oil. 986 00:45:40,371 --> 00:45:42,571 About a minute over. Yeah. Can we go? 987 00:45:42,571 --> 00:45:43,651 Yep. Let's go. 988 00:45:43,651 --> 00:45:45,251 Well done. 989 00:45:51,771 --> 00:45:53,651 So, I've cooked a sesame tuna loin 990 00:45:53,651 --> 00:45:56,731 with miso cauliflower, some crispy rice noodles, 991 00:45:56,731 --> 00:45:59,091 and a burnt garlic peanut crumb, 992 00:45:59,091 --> 00:46:00,731 and a cucumber salad. 993 00:46:00,731 --> 00:46:03,051 Lovely. Lovely. Thank you very much. Thank you. 994 00:46:07,531 --> 00:46:09,891 Seared tuna is a little bit raw, normally, 995 00:46:09,891 --> 00:46:13,571 but this is far too raw and it's not been sliced up, either. 996 00:46:13,571 --> 00:46:17,731 The cauliflowers were cooked quite nicely and the cucumbers, I thought, 997 00:46:17,731 --> 00:46:20,691 gave something to the dish. But unfortunately, that miso 998 00:46:20,691 --> 00:46:22,731 coming through, 999 00:46:22,731 --> 00:46:24,891 it is very, very over-seasoned. 1000 00:46:27,011 --> 00:46:30,491 That fish is really salty with soy. 1001 00:46:30,491 --> 00:46:34,211 I always thought Ben was attempting too much, and that means he simply 1002 00:46:34,211 --> 00:46:36,971 can't focus on the really important things, like the cookery 1003 00:46:36,971 --> 00:46:38,211 of his tuna. 1004 00:46:38,211 --> 00:46:40,491 BEN SIGHS 1005 00:46:40,491 --> 00:46:42,131 Ben, you've got three minutes. 1006 00:46:42,131 --> 00:46:45,011 I'm guessing you've still got a fair bit to do, right, chef? 1007 00:46:45,011 --> 00:46:48,051 Yeah, a lot. What have you got that you can serve? Er... 1008 00:46:48,051 --> 00:46:50,331 Well, most things, it's just not the bonbon, I think. 1009 00:46:50,331 --> 00:46:52,451 No bonbon. Bonbon gone? Fully gone. 1010 00:46:52,451 --> 00:46:55,611 Ben's main - still so much going on to the plate. 1011 00:46:55,611 --> 00:46:58,211 Ben has been quite brave here to wrap his venison 1012 00:46:58,211 --> 00:47:02,051 in the Serrano ham, so he's got no idea if it's cooked or not inside. 1013 00:47:02,051 --> 00:47:04,211 So he's going to find out at the last minute. 1014 00:47:04,211 --> 00:47:06,331 Right. Are you going to check that that's cooked? 1015 00:47:06,331 --> 00:47:07,971 Yeah, that's the plan. 1016 00:47:09,091 --> 00:47:11,051 That looks all right to me. Yeah. 1017 00:47:11,051 --> 00:47:14,371 And then it comes down to flavour, putting as much flavour, depth 1018 00:47:14,371 --> 00:47:15,651 of flavour as he can into that 1019 00:47:15,651 --> 00:47:17,611 red wine, blackberry and chocolate sauce. 1020 00:47:17,611 --> 00:47:19,571 And what have you got left to do? 1021 00:47:19,571 --> 00:47:22,651 Er, I think it's just kind of doing my kale, to be honest. 1022 00:47:22,651 --> 00:47:25,331 You've got mushrooms to finish off, and you want to do kale? 1023 00:47:25,331 --> 00:47:28,211 Do the mushrooms properly and forget the kale. 1024 00:47:28,211 --> 00:47:29,571 Yep. 1025 00:47:32,971 --> 00:47:34,891 We're off. Here we go. 1026 00:47:34,891 --> 00:47:36,451 BEN LAUGHS 1027 00:47:36,451 --> 00:47:38,011 You're three minutes over. 1028 00:47:40,371 --> 00:47:42,451 You happy with that venison? I am, yeah. 1029 00:47:43,851 --> 00:47:46,011 Are you done? Yeah, unfortunately. 1030 00:47:46,011 --> 00:47:47,611 Big breath and smile. Yeah. 1031 00:47:47,611 --> 00:47:49,291 OK? Yeah. Go. Cool. 1032 00:47:49,291 --> 00:47:50,611 Thank you. 1033 00:47:59,531 --> 00:48:03,091 So, you've got a Serrano ham-roasted venison loin with 1034 00:48:03,091 --> 00:48:07,171 some girolles and morels with a celeriac puree, a beurre noisette, 1035 00:48:07,171 --> 00:48:10,691 and a red wine, chocolate and blackberry sauce. 1036 00:48:10,691 --> 00:48:13,971 We're missing the bonbon, the kale and the pickled blackberries. 1037 00:48:13,971 --> 00:48:16,971 Just ran out of time - somewhat predictably, I think! 1038 00:48:16,971 --> 00:48:18,811 LAUGHTER Thank you. 1039 00:48:18,811 --> 00:48:20,571 Thanks very much, Ben. 1040 00:48:23,971 --> 00:48:26,371 I think the venison's been cooked really well, 1041 00:48:26,371 --> 00:48:29,531 and the celeriac puree is really smooth against it. 1042 00:48:29,531 --> 00:48:32,291 But wasn't the sauce meant to have some chocolate in there? 1043 00:48:32,291 --> 00:48:35,651 I was expecting it to have that really nice, silky texture, 1044 00:48:35,651 --> 00:48:37,411 which isn't there. 1045 00:48:37,411 --> 00:48:41,411 I think Ben has fallen foul of MasterChef, hasn't he? 1046 00:48:41,411 --> 00:48:43,971 And he's given himself way too much to do. 1047 00:48:43,971 --> 00:48:46,451 We've got things missing from the plate. 1048 00:48:47,931 --> 00:48:51,611 In the last two rounds, you and I tried gently to tell Ben 1049 00:48:51,611 --> 00:48:54,131 that he's just doing too much and to do less, 1050 00:48:54,131 --> 00:48:56,571 and actually he hasn't listened at all. 1051 00:48:57,611 --> 00:49:00,251 I think what went wrong started with writing the recipe! 1052 00:49:00,251 --> 00:49:02,091 HE LAUGHS 1053 00:49:02,091 --> 00:49:05,291 And trying to do all of that in an hour and 15. 1054 00:49:08,491 --> 00:49:10,291 You've got two minutes. 1055 00:49:10,291 --> 00:49:11,851 Just two minutes. 1056 00:49:11,851 --> 00:49:13,611 Where are the tweezers? 1057 00:49:14,891 --> 00:49:17,811 Abi's starter is chilli butter king scallop and 1058 00:49:17,811 --> 00:49:20,291 tail-on prawn on a bed of samphire, 1059 00:49:20,291 --> 00:49:24,531 with harissa and saffron prawn bisque and a Parmesan crisp. 1060 00:49:27,131 --> 00:49:30,691 Hopefully she's roasted those prawn heads and got maximum flavour 1061 00:49:30,691 --> 00:49:32,531 out of that prawn bisque. 1062 00:49:32,531 --> 00:49:35,451 Searing and cooking that scallop to perfection, 1063 00:49:35,451 --> 00:49:37,411 not overcooking the prawn. 1064 00:49:37,411 --> 00:49:39,171 I actually think there could be 1065 00:49:39,171 --> 00:49:41,691 a huge amount of technique and skill on show here. 1066 00:49:43,611 --> 00:49:45,371 Nice-looking scallops. 1067 00:49:47,571 --> 00:49:50,171 So, it's the Parmesan tuile and the micro herbs and that's it, 1068 00:49:50,171 --> 00:49:51,891 you're done? Yes. You're on time, Abi. 1069 00:49:51,891 --> 00:49:53,731 Yeah. Go. 1070 00:49:53,731 --> 00:49:55,531 There we are. Looks great. 1071 00:49:55,531 --> 00:49:57,291 Off you go. Go for it. Yeah. Well done. 1072 00:49:57,291 --> 00:49:59,331 Lots of good work there as well, my friend. 1073 00:49:59,331 --> 00:50:01,251 Yeah, good on you. Well done, well done. 1074 00:50:02,491 --> 00:50:04,411 Thank you. Thank you. 1075 00:50:04,411 --> 00:50:06,211 Today I've made you a 1076 00:50:06,211 --> 00:50:08,571 seared king scallop with a tail-on prawn 1077 00:50:08,571 --> 00:50:10,731 and Parmesan crisp, with chilli butter 1078 00:50:10,731 --> 00:50:14,411 on a bed of samphire, and a prawn and harissa saffron bisque. 1079 00:50:14,411 --> 00:50:16,531 Enjoy. Thank you. Thanks very much. 1080 00:50:18,411 --> 00:50:20,211 Oh, that smells good. Mm. 1081 00:50:20,211 --> 00:50:22,611 That smells very, very good. 1082 00:50:27,331 --> 00:50:30,011 I think the seafood was cooked really nicely. 1083 00:50:30,011 --> 00:50:33,011 The scallop was great, the prawn was nice and juicy. 1084 00:50:33,011 --> 00:50:34,291 The sauce is lovely. 1085 00:50:34,291 --> 00:50:36,931 There is a beautiful warmth and a slight sweetness running 1086 00:50:36,931 --> 00:50:38,211 through it as well. 1087 00:50:38,211 --> 00:50:40,891 Overall, I think that has been my dish of the day. 1088 00:50:45,371 --> 00:50:47,811 Boom! Come on, Abi! 1089 00:50:49,131 --> 00:50:51,371 Ooh, that's a... That's a cracker. 1090 00:50:51,371 --> 00:50:53,491 That's a cracker of a dish. 1091 00:50:53,491 --> 00:50:55,371 That sauce is fabulous. 1092 00:50:55,371 --> 00:50:58,411 It is thick and heady with prawn flavour. 1093 00:50:58,411 --> 00:51:00,331 I'm really impressed with Abi, actually. 1094 00:51:00,331 --> 00:51:03,411 She's done lots and lots of things here, and done it very, very well. 1095 00:51:04,931 --> 00:51:06,491 OK, Abi. Yeah. Well done. 1096 00:51:06,491 --> 00:51:08,771 You're under control here, aren't you? Yes, think so. 1097 00:51:08,771 --> 00:51:11,651 You've got lamb in 15, please. Yeah. And the sauce. 1098 00:51:11,651 --> 00:51:13,371 Oh, yeah. Yeah, that's fine. 1099 00:51:15,091 --> 00:51:18,491 This almost sounds like a Sunday lunch. It sounds excellent. 1100 00:51:18,491 --> 00:51:21,291 So, the lamb loin, there's not much fat on there. 1101 00:51:21,291 --> 00:51:22,691 It's very, very lean. 1102 00:51:22,691 --> 00:51:26,651 So let's hope that she tries to keep that quite juicy, seared well. 1103 00:51:26,651 --> 00:51:30,491 Fondant potatoes can actually take quite a long time to cook as well. 1104 00:51:30,491 --> 00:51:34,771 So, there's nothing express about her dishes, is there? 1105 00:51:38,571 --> 00:51:40,491 Oh, Abi! 1106 00:51:40,491 --> 00:51:42,331 Looking good! Yeah. 1107 00:51:42,331 --> 00:51:44,531 Abi, two minutes, we need to go. OK. 1108 00:51:46,451 --> 00:51:48,691 What's in there? The fondants? Yeah. 1109 00:51:48,691 --> 00:51:50,171 Oh, yummy! 1110 00:51:50,171 --> 00:51:51,811 60 seconds, Abi. 1111 00:51:56,651 --> 00:51:58,131 Have you tasted it? 1112 00:51:58,131 --> 00:52:00,891 Yeah, it tastes lovely, it's just a bit thin. 1113 00:52:00,891 --> 00:52:02,931 Come on. Well done, you. 1114 00:52:08,851 --> 00:52:11,771 For your main course, I've made some lamb loin fillets 1115 00:52:11,771 --> 00:52:15,891 with fondant potatoes, pomegranate and mint carrots in a red wine jus. 1116 00:52:15,891 --> 00:52:17,531 Thank you so much. 1117 00:52:22,811 --> 00:52:25,051 I think it's fair to say that Abi knows how to cook. 1118 00:52:25,051 --> 00:52:26,931 The lamb is cooked nicely. 1119 00:52:26,931 --> 00:52:28,771 The carrots are cooked well. 1120 00:52:28,771 --> 00:52:30,171 Yeah, I liked the potato. 1121 00:52:30,171 --> 00:52:32,331 They were nice and soft. But overall, 1122 00:52:32,331 --> 00:52:35,131 the sauce has just not brought the dish together. 1123 00:52:35,131 --> 00:52:38,451 I don't feel like there's any sort of depth or any harmony. 1124 00:52:40,051 --> 00:52:41,651 The pomegranate is inspired. 1125 00:52:41,651 --> 00:52:45,571 I love mint with the lamb - sharp, cuts through the fat of the lamb. 1126 00:52:45,571 --> 00:52:48,851 Lots of technique on show, but in a very simple appearance. 1127 00:52:48,851 --> 00:52:50,611 This is what good food is all about. 1128 00:52:50,611 --> 00:52:52,571 That was definitely the hardest challenge. 1129 00:52:52,571 --> 00:52:55,371 The time that you've got to make the two dishes, you've got 1130 00:52:55,371 --> 00:52:57,451 to be so organised, and I'm not organised. 1131 00:52:57,451 --> 00:52:59,971 The jus obviously was my let-down because it was a bit runny, 1132 00:52:59,971 --> 00:53:01,931 but it did taste nice, so they might let me off. 1133 00:53:01,931 --> 00:53:03,531 I don't know! 1134 00:53:04,611 --> 00:53:06,691 Really big round, lots and lots of pressure. 1135 00:53:06,691 --> 00:53:09,171 We did see tension and we did see issues. 1136 00:53:09,171 --> 00:53:11,411 That doesn't mean we haven't got talent. 1137 00:53:13,011 --> 00:53:15,331 The dining room have had their say, 1138 00:53:15,331 --> 00:53:17,691 and today their cook of the day is Abi, 1139 00:53:17,691 --> 00:53:20,571 and I have to agree with them, Gregg. 1140 00:53:20,571 --> 00:53:23,611 Two good courses and delicious food. 1141 00:53:23,611 --> 00:53:25,331 Abi is going through, my friend. 1142 00:53:25,331 --> 00:53:28,131 We've only got two more places. 1143 00:53:28,131 --> 00:53:31,451 Max, Tatiana and Ben - 1144 00:53:31,451 --> 00:53:33,091 one of them's going to go home. 1145 00:53:33,091 --> 00:53:36,531 The fact is that there were ups and downs, ifs and buts 1146 00:53:36,531 --> 00:53:37,971 for all of them. 1147 00:53:37,971 --> 00:53:41,051 Max, I think all of us - me, you, the dining room - 1148 00:53:41,051 --> 00:53:42,451 really loved the dessert. 1149 00:53:42,451 --> 00:53:45,931 We found aspects of his chicken main questionable. 1150 00:53:45,931 --> 00:53:47,651 There wasn't enough chicken for me. 1151 00:53:47,651 --> 00:53:49,211 There wasn't enough sauce for me. 1152 00:53:49,211 --> 00:53:51,971 The potatoes could have done with a bit more cooking. 1153 00:53:51,971 --> 00:53:54,691 The most ambitious cook in the room today was Ben. 1154 00:53:54,691 --> 00:53:56,811 All sorts of different things on a plate. 1155 00:53:56,811 --> 00:54:00,171 But what happened was, he didn't focus on that piece of tuna. 1156 00:54:00,171 --> 00:54:02,411 Main course, he didn't get everything done. 1157 00:54:02,411 --> 00:54:05,171 With Tatiana, our thoughts were completely echoed by the guests 1158 00:54:05,171 --> 00:54:07,691 in the dining room - unimpressed by a bowl of pasta, 1159 00:54:07,691 --> 00:54:09,571 enjoyed the dessert. 1160 00:54:09,571 --> 00:54:11,771 That ginger sponge with the pepper going through, 1161 00:54:11,771 --> 00:54:13,571 I thought was absolutely delicious. 1162 00:54:14,691 --> 00:54:17,611 Who's joining Abi, going through to a quarterfinal, 1163 00:54:17,611 --> 00:54:19,491 and who's going home? 1164 00:54:20,571 --> 00:54:23,651 Who are we prepared to take a chance on? 1165 00:54:25,331 --> 00:54:26,971 I want a place in the quarterfinal 1166 00:54:26,971 --> 00:54:29,251 more than anything else in the world right now. 1167 00:54:29,251 --> 00:54:33,131 And I will fight tooth and nail to get that place. 1168 00:54:33,131 --> 00:54:37,091 Now more than ever, my reason for staying is to prove a point. 1169 00:54:37,091 --> 00:54:39,811 I hate not doing everything absolutely perfectly. 1170 00:54:39,811 --> 00:54:43,171 If I could go back and do it again right now, I would. 1171 00:54:43,171 --> 00:54:45,411 I have no idea if I've done enough. 1172 00:54:45,411 --> 00:54:47,731 I know what my chances are mathematically. 1173 00:54:47,731 --> 00:54:51,971 But in terms of what I've done, I have...I have no clue. 1174 00:55:01,011 --> 00:55:02,611 Well done, that's a lot of pressure. 1175 00:55:02,611 --> 00:55:06,131 This early in the competition, that was a big, big challenge. 1176 00:55:07,171 --> 00:55:09,291 We gathered the thoughts from the dining room. 1177 00:55:09,291 --> 00:55:10,771 A mixed response. 1178 00:55:10,771 --> 00:55:14,171 Some of the stuff they loved, some of the stuff they could 1179 00:55:14,171 --> 00:55:16,171 clearly see the issues. 1180 00:55:19,171 --> 00:55:22,971 There was one person today who stood out 1181 00:55:22,971 --> 00:55:26,291 as a great cook, impressed Gregg and I, 1182 00:55:26,291 --> 00:55:28,771 and really impressed the dining room. 1183 00:55:30,531 --> 00:55:32,491 Abi, congratulations. 1184 00:55:32,491 --> 00:55:34,811 You're through to a MasterChef quarterfinal. 1185 00:55:34,811 --> 00:55:36,291 Thank you! 1186 00:55:36,291 --> 00:55:39,011 Honestly, really, really well done. 1187 00:55:40,571 --> 00:55:42,371 At the start of this, we said 1188 00:55:42,371 --> 00:55:44,971 there were three quarterfinal places, 1189 00:55:44,971 --> 00:55:48,091 and that does mean that one of you is leaving us. 1190 00:55:49,971 --> 00:55:52,651 The person leaving us is... 1191 00:55:55,251 --> 00:55:56,771 ..is Ben. 1192 00:55:57,851 --> 00:56:00,211 Ben, thank you very much for all your hard work. 1193 00:56:00,211 --> 00:56:01,771 Thanks very much for your ambition. 1194 00:56:01,771 --> 00:56:03,411 It's been great to meet you. 1195 00:56:06,971 --> 00:56:09,931 A little bit of regret with how much I decided to do. 1196 00:56:09,931 --> 00:56:11,411 A lot of regret, I guess. 1197 00:56:11,411 --> 00:56:13,691 I'm still going to keep cooking complicated food, 1198 00:56:13,691 --> 00:56:15,971 but I won't be trying to do it in an hour and 15 minutes. 1199 00:56:15,971 --> 00:56:17,411 It's going to be quite nice 1200 00:56:17,411 --> 00:56:20,291 to just get back to my own kitchen and chill out a little bit. 1201 00:56:22,731 --> 00:56:25,571 Congratulations. You three are MasterChef quarterfinalists. 1202 00:56:25,571 --> 00:56:27,011 Well done. 1203 00:56:29,851 --> 00:56:31,411 I can't believe it! 1204 00:56:31,411 --> 00:56:33,491 I'm feeling...I'm feeling, obviously, 1205 00:56:33,491 --> 00:56:35,291 very happy, very proud of myself. 1206 00:56:36,891 --> 00:56:38,291 I am very relieved. 1207 00:56:38,291 --> 00:56:40,211 I am more shocked than anything. 1208 00:56:40,211 --> 00:56:42,451 I was not confident with that round. 1209 00:56:44,771 --> 00:56:46,251 I'm elated. 1210 00:56:46,251 --> 00:56:49,131 I'm just over the moon right now. 1211 00:56:49,131 --> 00:56:50,451 There's more to come. 1212 00:56:50,451 --> 00:56:51,971 There's always more to come. 1213 00:56:51,971 --> 00:56:53,971 I'm just getting started. 1214 00:57:01,851 --> 00:57:03,691 Next time - 1215 00:57:03,691 --> 00:57:06,651 six more home cooks compete for the right to 1216 00:57:06,651 --> 00:57:09,491 wear a MasterChef apron... 1217 00:57:09,491 --> 00:57:11,291 My hands don't work. 1218 00:57:11,291 --> 00:57:13,131 Sorry. Whoa! Whoa! 1219 00:57:15,251 --> 00:57:16,891 That is powerful. 1220 00:57:16,891 --> 00:57:20,331 ..before battling for a place in the quarterfinal. 1221 00:57:20,331 --> 00:57:22,891 This is bloomin' delicious! 1222 00:57:22,891 --> 00:57:24,691 SHE EXHALES