1 00:00:02,130 --> 00:00:04,770 It's the battle for the ultimate culinary prize. 2 00:00:04,810 --> 00:00:06,210 Oh! 3 00:00:06,250 --> 00:00:09,090 58 of the country's best home cooks... 4 00:00:09,130 --> 00:00:11,010 I need to stop shaking. 5 00:00:11,050 --> 00:00:13,090 ..all with their hearts set... 6 00:00:13,130 --> 00:00:14,330 Fingers crossed. 7 00:00:14,370 --> 00:00:16,970 Your sesame cracker's burning. Oh, no! 8 00:00:17,010 --> 00:00:19,250 ..on the coveted MasterChef trophy. 9 00:00:22,490 --> 00:00:24,170 That's a cracker of a dish. 10 00:00:24,210 --> 00:00:25,930 Absolutely ace. 11 00:00:25,970 --> 00:00:28,690 I'm so happy. I just want to dance. 12 00:00:28,730 --> 00:00:32,250 Each week, 12 extraordinary amateur talents... 13 00:00:32,290 --> 00:00:33,850 Come on, come on, come on. 14 00:00:33,890 --> 00:00:37,450 ..battle for a place in the quarterfinal. 15 00:00:39,010 --> 00:00:40,690 I think it's exceptionally good. 16 00:00:40,730 --> 00:00:42,570 I can't fault it. 17 00:00:42,610 --> 00:00:45,530 But only the best can earn their passport... 18 00:00:45,570 --> 00:00:48,610 I think we need to kick it up a little bit. 19 00:00:48,650 --> 00:00:51,850 ..to the ultimate culinary showdown. 20 00:00:51,890 --> 00:00:53,450 Upstairs there is bow ties, 21 00:00:53,490 --> 00:00:56,570 there's ballgowns, and there are Michelin stars. 22 00:00:59,610 --> 00:01:00,930 Who's got what it takes? 23 00:01:00,970 --> 00:01:03,810 Who can hold on tight, all the way to the end? 24 00:01:03,850 --> 00:01:07,210 We are about to eat ourselves to an absolute standstill. 25 00:01:07,250 --> 00:01:09,090 I'm ready. Let's go! 26 00:01:15,530 --> 00:01:17,690 These six passionate home cooks 27 00:01:17,730 --> 00:01:20,050 all think they've got what it takes 28 00:01:20,090 --> 00:01:22,210 to become MasterChef Champion. 29 00:01:23,450 --> 00:01:27,290 But at the end of today's heat, only three will make it through 30 00:01:27,330 --> 00:01:29,210 to this week's quarterfinal. 31 00:01:30,250 --> 00:01:32,290 I'm telling myself I'm not nervous. 32 00:01:32,330 --> 00:01:34,490 So far, it's working quite well. 33 00:01:34,530 --> 00:01:37,010 I'm sure that that will slowly start to wane. 34 00:01:38,050 --> 00:01:39,810 I've been cooking every single day. 35 00:01:39,850 --> 00:01:42,890 I'm an avid Leeds fan and I missed a Leeds game for this. 36 00:01:45,930 --> 00:01:47,410 To be cooking for John and Gregg, 37 00:01:47,450 --> 00:01:48,850 it's a massive privilege. 38 00:01:48,890 --> 00:01:50,890 You know, if I'd seen them outside, I'd run to take 39 00:01:50,930 --> 00:01:52,810 an autograph or something, but today I'll be 40 00:01:52,850 --> 00:01:55,130 standing next to them and it's just amazing. 41 00:01:59,730 --> 00:02:02,930 Welcome, all six of you, to the MasterChef kitchen. 42 00:02:02,970 --> 00:02:05,290 This is your opportunity to show 43 00:02:05,330 --> 00:02:07,090 Gregg and I how good a cook 44 00:02:07,130 --> 00:02:08,930 you really are. 45 00:02:08,970 --> 00:02:11,370 This round we call... 46 00:02:11,410 --> 00:02:13,730 ..Basic to Brilliant. 47 00:02:13,770 --> 00:02:16,050 Taking an everyday item that's in 48 00:02:16,090 --> 00:02:18,370 your shopping basket and turning it 49 00:02:18,410 --> 00:02:20,490 into something absolutely wonderful. 50 00:02:20,530 --> 00:02:23,810 What we're going to do is, we're going to taste everybody's 51 00:02:23,850 --> 00:02:25,250 dish, and then me and John 52 00:02:25,290 --> 00:02:27,130 will choose our two favourites, 53 00:02:27,170 --> 00:02:29,250 and those cooks will get themselves 54 00:02:29,290 --> 00:02:32,730 an apron and they will go straight through to the next round. 55 00:02:34,530 --> 00:02:37,330 You have an hour and 20 minutes. 56 00:02:37,370 --> 00:02:38,810 Off you go. 57 00:02:44,730 --> 00:02:47,170 19-year-old philosophy student 58 00:02:47,210 --> 00:02:50,890 Khinley grew up with his Korean mum's cooking 59 00:02:50,930 --> 00:02:53,410 and now puts his own spin on it. 60 00:02:53,450 --> 00:02:57,170 {\an8}My style of cooking is definitely fusion, combining elements 61 00:02:57,210 --> 00:02:59,930 {\an8}which people don't expect, but also 62 00:02:59,970 --> 00:03:02,690 managing to pull it off and 63 00:03:02,730 --> 00:03:05,530 not making it...a bit weird. 64 00:03:07,290 --> 00:03:10,370 Khinley, what's your ingredient, please? 65 00:03:10,410 --> 00:03:12,330 I'm highlighting the humble potato. 66 00:03:12,370 --> 00:03:14,690 Wow! Yeah. Tell me the dish. 67 00:03:14,730 --> 00:03:17,970 So, I'm making potato gnocchi, 68 00:03:18,010 --> 00:03:21,010 served with spicy Korean stew, 69 00:03:21,050 --> 00:03:24,490 and I will have a side of a mango muchim, 70 00:03:24,530 --> 00:03:25,930 which is like a kimchi, 71 00:03:25,970 --> 00:03:27,770 but it's not been fermented. 72 00:03:27,810 --> 00:03:31,010 If you want to do Korean flavours, why are you doing gnocchi? 73 00:03:31,050 --> 00:03:33,170 My dad works for the Foreign Office, 74 00:03:33,210 --> 00:03:34,970 and my parents have moved out 75 00:03:35,010 --> 00:03:36,730 to Rome relatively recently. 76 00:03:36,770 --> 00:03:38,730 Brilliant. Absolutely brilliant. 77 00:03:40,490 --> 00:03:42,290 He's making us gnocchi. 78 00:03:43,410 --> 00:03:45,450 He's got to make that gnocchi nice and fluffy. 79 00:03:45,490 --> 00:03:46,930 He's got to put it into a pot - 80 00:03:46,970 --> 00:03:49,330 when it floats to the top, it's ready to go. 81 00:03:49,370 --> 00:03:52,010 With that gnocchi, we are getting 82 00:03:52,050 --> 00:03:53,970 a Korean-style pork stew 83 00:03:54,010 --> 00:03:55,530 using pork neck. 84 00:03:56,650 --> 00:03:59,730 And then we've got this mango sort of salsa on the side. 85 00:03:59,770 --> 00:04:01,770 Mango and potato is an interesting combination. 86 00:04:01,810 --> 00:04:03,570 I have no idea what it's going to be like. 87 00:04:03,610 --> 00:04:06,130 I just hope the whole thing comes together. 88 00:04:07,810 --> 00:04:13,290 30-year-old Ben has a high-pressure job installing large LED screens 89 00:04:13,330 --> 00:04:15,890 for advertising and corporate events. 90 00:04:17,810 --> 00:04:20,410 Cooking, compared to the day job, is my relaxation. 91 00:04:20,450 --> 00:04:22,490 {\an8}It's go home at night, take four hours... 92 00:04:22,530 --> 00:04:25,410 {\an8}..which might not translate very well, so much...! 93 00:04:25,450 --> 00:04:28,250 {\an8}But, yeah, take my time and enjoy myself and just relax. 94 00:04:29,730 --> 00:04:32,650 Ben, tell us about cookery in your life. 95 00:04:32,690 --> 00:04:35,610 I grew up kind of eating a lot of brown freezer food from my mum 96 00:04:35,650 --> 00:04:37,970 and then got inspired by watching TV chefs, seeing 97 00:04:38,010 --> 00:04:40,170 all these exciting flavours and wondering why 98 00:04:40,210 --> 00:04:42,570 every night I'm sitting down to chips and breaded chicken. 99 00:04:42,610 --> 00:04:44,410 What's your ingredient that you've chosen? 100 00:04:44,450 --> 00:04:46,570 Prawns. Got citrus prawns with a... 101 00:04:46,610 --> 00:04:49,450 ..prawn, chilli and garlic raviolo, bouillabaisse sauce, 102 00:04:49,490 --> 00:04:51,170 compressed tomatoes, fennel, 103 00:04:51,210 --> 00:04:53,130 little bit of rocket, a few red olives. 104 00:04:53,170 --> 00:04:55,010 And you can do all of this stuff, 105 00:04:55,050 --> 00:04:58,930 including your own pasta - filled pasta - inside that time? 106 00:05:00,050 --> 00:05:02,010 We'll find out! I hope so! 107 00:05:03,730 --> 00:05:05,650 We're having a citrus prawn. 108 00:05:05,690 --> 00:05:09,410 The problem with doing prawns with citrus is, they are acid 109 00:05:09,450 --> 00:05:11,530 and that draws out moisture. 110 00:05:11,570 --> 00:05:13,690 Underneath that, we're going to get 111 00:05:13,730 --> 00:05:15,770 a puree of watercress and wasabi. 112 00:05:15,810 --> 00:05:18,010 There's lots of flavours going on here. 113 00:05:18,050 --> 00:05:19,890 I hope the prawns have got a chance of 114 00:05:19,930 --> 00:05:22,170 surviving with all the big flavours. 115 00:05:27,170 --> 00:05:29,650 50-year-old Yogita moved to 116 00:05:29,690 --> 00:05:32,210 the UK 22 years ago and dreams 117 00:05:32,250 --> 00:05:34,890 of opening a cooking school, teaching her native 118 00:05:34,930 --> 00:05:36,930 South Indian cuisine. 119 00:05:36,970 --> 00:05:39,890 {\an8}Growing up in India, there's always food in our house. 120 00:05:39,930 --> 00:05:42,970 {\an8}The recipes were all, like, passed on from generations, 121 00:05:43,010 --> 00:05:44,930 from my grandmother and my mother. 122 00:05:44,970 --> 00:05:48,170 So, food has always been a big part of our lives. 123 00:05:51,890 --> 00:05:53,650 Do you have a style, would you say? 124 00:05:53,690 --> 00:05:55,250 Vegetarian food, always. 125 00:05:55,290 --> 00:05:58,770 Because I grew up back in South India, in a small town. 126 00:05:58,810 --> 00:06:00,610 So I still keep to my...the rustic 127 00:06:00,650 --> 00:06:03,450 cooking that I've been brought up with. 128 00:06:03,490 --> 00:06:05,930 What is your everyday ingredient, please? 129 00:06:05,970 --> 00:06:08,450 Today I'm going with brinjal. Brinjal... 130 00:06:08,490 --> 00:06:09,890 It's an aubergine. 131 00:06:11,290 --> 00:06:12,530 Yogita... 132 00:06:12,570 --> 00:06:15,450 ..she's taking small aubergines she calls brinjal. 133 00:06:15,490 --> 00:06:17,930 She's going to stuff the aubergines with a mixture of 134 00:06:17,970 --> 00:06:20,090 sweet coconut, spicy peanuts, 135 00:06:20,130 --> 00:06:22,370 and it's going to be cooked in the pressure cooker, 136 00:06:22,410 --> 00:06:24,730 so the aubergines go lovely and soft. 137 00:06:24,770 --> 00:06:27,890 That's all going into a sauce with tomato and tamarind. 138 00:06:27,930 --> 00:06:30,690 As long as that aubergine is cooked all the way through, 139 00:06:30,730 --> 00:06:32,490 that sounds fantastic. 140 00:06:32,530 --> 00:06:34,010 30 minutes have gone. 141 00:06:34,050 --> 00:06:35,370 All right? 142 00:06:35,410 --> 00:06:37,970 BLENDER WHIRS 143 00:06:38,010 --> 00:06:40,370 Civil servant Max was born in Kenya 144 00:06:40,410 --> 00:06:45,130 and started cooking when he moved to the UK 12 years ago. 145 00:06:45,170 --> 00:06:48,450 {\an8}I would reminisce about foods that my mum made for me. 146 00:06:48,490 --> 00:06:51,450 I would ring her up and would spend hours with her on the phone, 147 00:06:51,490 --> 00:06:54,010 just talking me through on how to make things 148 00:06:54,050 --> 00:06:56,570 that I would miss the most. 149 00:06:56,610 --> 00:06:58,690 You don't have very many ingredients on your bench. 150 00:06:58,730 --> 00:07:01,450 It's fascinating me. So, my main ingredient is banana. 151 00:07:01,490 --> 00:07:04,490 We didn't grow up with much, and there were times that the only 152 00:07:04,530 --> 00:07:07,050 food that was available in the house was bananas. 153 00:07:07,090 --> 00:07:10,330 So my mum would make caramelised bananas with roti. 154 00:07:10,370 --> 00:07:13,410 And as a child, that was absolutely divine. 155 00:07:13,450 --> 00:07:15,170 What is the dish? 156 00:07:15,210 --> 00:07:19,890 So, I'm making a caramelised banana tart with salted caramel sauce, 157 00:07:19,930 --> 00:07:21,850 caramelised banana ice cream 158 00:07:21,890 --> 00:07:23,650 and a spicy peanut brittle. 159 00:07:23,690 --> 00:07:24,730 Whoa! 160 00:07:24,770 --> 00:07:27,370 I know desserts are your weak point, so I'm hoping that 161 00:07:27,410 --> 00:07:29,810 that apron makes its way to me. 162 00:07:33,170 --> 00:07:34,770 A banana is intensely sweet, 163 00:07:34,810 --> 00:07:38,570 and we are getting it with caramel sauce, which is sweet. 164 00:07:38,610 --> 00:07:41,610 I'm hoping that tart case has not got too much sugar in it, and I hope 165 00:07:41,650 --> 00:07:44,690 the ice cream, he hasn't put too much sugar in that, either. 166 00:07:46,930 --> 00:07:49,930 Sunderland-based Tatiana was taught to cook 167 00:07:49,970 --> 00:07:52,170 by her French-Italian mother. 168 00:07:52,210 --> 00:07:54,170 {\an8}I have Asperger's syndrome, and 169 00:07:54,210 --> 00:07:56,530 {\an8}trying to integrate myself socially 170 00:07:56,570 --> 00:07:58,410 {\an8}has become a big thing for me. 171 00:08:00,370 --> 00:08:02,290 And... INDISTINCT 172 00:08:02,330 --> 00:08:05,290 Cooking is a comfort because if you're eating, 173 00:08:05,330 --> 00:08:06,890 everyone else is eating. 174 00:08:08,130 --> 00:08:10,930 Everyone has something to talk about, 175 00:08:10,970 --> 00:08:13,690 and it is just a way to break the ice. 176 00:08:16,450 --> 00:08:18,890 Tatiana has got carrots... 177 00:08:18,930 --> 00:08:21,770 ..and I'm really, really fascinated by what she's doing. 178 00:08:21,810 --> 00:08:23,690 She's making us a carrot taco. 179 00:08:23,730 --> 00:08:26,490 So, instead of the tortilla using water, she's going 180 00:08:26,530 --> 00:08:27,890 to use carrot juice. 181 00:08:27,930 --> 00:08:30,890 She's making it like a carrot stock, with grated carrots and red onions. 182 00:08:30,930 --> 00:08:32,930 Then she's using the carrot peel 183 00:08:32,970 --> 00:08:34,930 to actually make chimichurri. 184 00:08:34,970 --> 00:08:37,010 Then we've also got roasted carrots 185 00:08:37,050 --> 00:08:39,050 with a yeast extract across the top. 186 00:08:39,090 --> 00:08:40,290 It could have the flavour and 187 00:08:40,330 --> 00:08:42,330 texture of a lovely soft piece of meat, 188 00:08:42,370 --> 00:08:44,810 as long as that carrot's cooked really, really well. 189 00:08:48,210 --> 00:08:49,850 Tatiana, what do you do? 190 00:08:49,890 --> 00:08:51,330 I'm an archaeologist. 191 00:08:51,370 --> 00:08:53,090 No way! Yeah. 192 00:08:53,130 --> 00:08:54,650 So, are you away on digs? 193 00:08:54,690 --> 00:08:57,290 Yes, I am. Probably about three quarters of the year. 194 00:08:57,330 --> 00:09:00,010 What, like, up to your waist in mud? Muddy trenches? 195 00:09:00,050 --> 00:09:02,250 Yeah, or in summer, dust. 196 00:09:02,290 --> 00:09:04,130 Lots of dust! 197 00:09:04,170 --> 00:09:06,450 If you're away in digs in the middle of fields and stuff, 198 00:09:06,490 --> 00:09:08,090 digging trenches, what do you cook on? 199 00:09:08,130 --> 00:09:11,690 In my accommodation, I've actually developed a kitchen suitcase 200 00:09:11,730 --> 00:09:14,210 where I've got, like, an induction hotplate, pans, 201 00:09:14,250 --> 00:09:15,890 I've got a mini oven in there. 202 00:09:15,930 --> 00:09:17,570 I've even got a thermometer with it. 203 00:09:17,610 --> 00:09:19,730 That's how much I cook in a hotel room. 204 00:09:19,770 --> 00:09:20,890 I'm amazed. 205 00:09:22,690 --> 00:09:24,530 15 minutes left, everybody. 206 00:09:24,570 --> 00:09:26,370 15 minutes left. 207 00:09:28,370 --> 00:09:30,490 21-year-old Abi currently works 208 00:09:30,530 --> 00:09:35,610 in sales for her dad and enjoys cooking with Asian flavours. 209 00:09:35,650 --> 00:09:38,050 I think the pressure of the competition is probably 210 00:09:38,090 --> 00:09:41,250 {\an8}going to be a lot more than the day job, although it is pressure 211 00:09:41,290 --> 00:09:44,490 {\an8}being the daughter of the boss in the family business. 212 00:09:44,530 --> 00:09:47,810 We own a food manufacturing business based in Leeds. 213 00:09:47,850 --> 00:09:49,530 So we've got two factories that 214 00:09:49,570 --> 00:09:52,170 make mayonnaise and coleslaw and pasta salad. 215 00:09:52,210 --> 00:09:54,810 So, you can see I'm adding a pickled Asian slaw as a homage 216 00:09:54,850 --> 00:09:56,210 to my family, I suppose. 217 00:09:56,250 --> 00:09:57,770 What's your ingredient, please? 218 00:09:57,810 --> 00:10:01,010 It's an onion. So...just a plain, white onion. 219 00:10:01,050 --> 00:10:02,850 So, I'm doing beef tataki. 220 00:10:02,890 --> 00:10:04,290 So, it's a seared beef with 221 00:10:04,330 --> 00:10:06,050 three different kinds of onions 222 00:10:06,090 --> 00:10:07,370 and a sesame cracker. 223 00:10:08,650 --> 00:10:09,770 She's taking onions, 224 00:10:09,810 --> 00:10:11,850 she's caramelising some with some miso, 225 00:10:11,890 --> 00:10:14,890 so that should be sort of slightly meaty and quite salty. 226 00:10:14,930 --> 00:10:17,050 Crying! 227 00:10:17,090 --> 00:10:19,610 Very strong onions. 228 00:10:19,650 --> 00:10:21,650 She's doing fried onions with garlic 229 00:10:21,690 --> 00:10:25,250 and then she's doing raw, chopped onions with a ponzu sauce, 230 00:10:25,290 --> 00:10:28,370 Japanese sauce - mixture between dashi and soy, 231 00:10:28,410 --> 00:10:30,090 but a little bit sharper. 232 00:10:30,130 --> 00:10:32,970 Tataki of beef - tataki is where you sear it and 233 00:10:33,010 --> 00:10:34,890 slice it very, very thinly. 234 00:10:34,930 --> 00:10:38,090 Really nice, dark colour on the outside and be almost 235 00:10:38,130 --> 00:10:40,330 completely raw in the middle. 236 00:10:40,370 --> 00:10:43,570 You have just ten minutes, please. 237 00:10:47,970 --> 00:10:50,330 {\an8}Forgot to butter the, er, tart tray. 238 00:10:54,450 --> 00:10:56,210 {\an8}Hey! You behaved! 239 00:10:57,530 --> 00:10:59,210 {\an8}My pastry's failed. 240 00:10:59,250 --> 00:11:03,010 {\an8}I'm going to make use of what I have and hope for the best. 241 00:11:05,010 --> 00:11:06,450 Abi. 242 00:11:06,490 --> 00:11:07,970 Your sesame cracker's burning. 243 00:11:08,010 --> 00:11:09,850 It's on the stove. Oh, no! 244 00:11:09,890 --> 00:11:12,090 You have just two minutes. 245 00:11:14,290 --> 00:11:16,250 You've got enough. You're OK. 246 00:11:16,290 --> 00:11:18,050 They survived, just about. 247 00:11:18,090 --> 00:11:20,130 You've got just 60 seconds, 248 00:11:20,170 --> 00:11:21,850 ladies and gentlemen. 249 00:11:25,930 --> 00:11:27,530 Right, stop. Time's up. 250 00:11:27,570 --> 00:11:28,890 Well done, everybody. 251 00:11:28,930 --> 00:11:30,130 Very well done. 252 00:11:31,970 --> 00:11:33,810 Ooh. That was hellish. 253 00:11:33,850 --> 00:11:36,010 HE INHALES DEEPLY 254 00:11:37,810 --> 00:11:40,330 Archaeologist Tatiana has taken 255 00:11:40,370 --> 00:11:44,930 the humble carrot and made a carrot juice tortilla, 256 00:11:44,970 --> 00:11:48,450 filled with yeast-extract-roasted carrots, 257 00:11:48,490 --> 00:11:51,890 carrot slaw, carrot skin chimichurri, 258 00:11:51,930 --> 00:11:53,490 and feta. 259 00:11:58,290 --> 00:12:02,290 The fact that you've taken a carrot and used a whole carrot 260 00:12:02,330 --> 00:12:04,810 and its peel and its juice... 261 00:12:04,850 --> 00:12:07,050 ..is very, very clever indeed. 262 00:12:08,250 --> 00:12:10,170 A really soft, lovely taco 263 00:12:10,210 --> 00:12:12,410 that works brilliantly well. 264 00:12:12,450 --> 00:12:14,530 My favourite on there is that 265 00:12:14,570 --> 00:12:16,690 yeast extract carrot. 266 00:12:16,730 --> 00:12:18,090 Slight bit of meatiness, and then 267 00:12:18,130 --> 00:12:20,530 straight into the soft, natural sweetness of the carrot. 268 00:12:20,570 --> 00:12:23,090 That, to me, is something you would order in a restaurant. 269 00:12:23,130 --> 00:12:24,850 That's really quite delicious. 270 00:12:26,770 --> 00:12:29,690 I'm actually really happy with the comments I got. 271 00:12:29,730 --> 00:12:32,490 John said I could sell this in a restaurant. 272 00:12:32,530 --> 00:12:34,050 That's insane. 273 00:12:36,130 --> 00:12:38,810 Opting to highlight the potato, 274 00:12:38,850 --> 00:12:41,450 student Khinley has made gnocchi 275 00:12:41,490 --> 00:12:43,490 with a pork stew spiced with 276 00:12:43,530 --> 00:12:45,690 Korean chilli paste, served 277 00:12:45,730 --> 00:12:47,690 with a pickled mango relish. 278 00:12:51,370 --> 00:12:53,130 Your gnocchi are nicely made, 279 00:12:53,170 --> 00:12:55,530 but I think we're losing them, 280 00:12:55,570 --> 00:12:58,090 stirring them into your stew, 281 00:12:58,130 --> 00:12:59,610 and they're also breaking up. 282 00:12:59,650 --> 00:13:02,690 And the mango and gnocchi is... 283 00:13:02,730 --> 00:13:04,250 ..odd, for me. 284 00:13:04,290 --> 00:13:06,290 Really, really odd. 285 00:13:06,330 --> 00:13:10,450 The flavour in there, those Korean flavours of sesame seeds and chilli 286 00:13:10,490 --> 00:13:12,410 and spices and a little bit of 287 00:13:12,450 --> 00:13:14,770 sourness and sharpness is great, 288 00:13:14,810 --> 00:13:17,170 ..but the pork is too tough. 289 00:13:19,250 --> 00:13:21,090 I have a few kinks to iron out, 290 00:13:21,130 --> 00:13:24,850 and I think those are very helpful comments and they're things 291 00:13:24,890 --> 00:13:26,050 that I can work on. 292 00:13:27,410 --> 00:13:31,930 South-Indian-born Yogita has stuffed her brinjal aubergines 293 00:13:31,970 --> 00:13:36,090 with spiced coconut, peanuts and sesame, and served them 294 00:13:36,130 --> 00:13:38,890 with a tamarind tomato sauce, 295 00:13:38,930 --> 00:13:41,970 coconut rice, a beetroot raita, 296 00:13:42,010 --> 00:13:44,610 and a mung bean salad. 297 00:13:44,650 --> 00:13:46,530 Is there any more aubergines or just one? 298 00:13:46,570 --> 00:13:48,530 There is loads more, yeah. 299 00:13:48,570 --> 00:13:51,130 Because if you're going to highlight the aubergine, 300 00:13:51,170 --> 00:13:53,290 I think that we need it to be more aubergine. 301 00:13:55,690 --> 00:13:59,010 You have a sauce with sharp, with tamarind, 302 00:13:59,050 --> 00:14:00,650 sweet, with tomatoes, 303 00:14:00,690 --> 00:14:02,330 and in the middle of that sauce, 304 00:14:02,370 --> 00:14:04,690 you have an absolutely delicious aubergine. 305 00:14:04,730 --> 00:14:07,370 I love the coconut and peanuts inside. 306 00:14:07,410 --> 00:14:10,610 The aubergines themselves have become really soft, and I think 307 00:14:10,650 --> 00:14:12,370 that is really, really wonderful. 308 00:14:13,850 --> 00:14:15,610 Your coconut rice is divine... 309 00:14:15,650 --> 00:14:18,130 Thank you. ..and that raita is lovely. 310 00:14:18,170 --> 00:14:20,530 But it's supposed to be an aubergine dish. 311 00:14:20,570 --> 00:14:22,890 You need to feature the aubergine more. 312 00:14:24,250 --> 00:14:25,930 Relieved. 313 00:14:25,970 --> 00:14:28,890 Probably could have served a little bit more of the aubergine, 314 00:14:28,930 --> 00:14:31,490 but I think I'm quite pleased with how it's turned out. 315 00:14:33,050 --> 00:14:35,330 Operations director Ben has 316 00:14:35,370 --> 00:14:37,690 taken prawns and served them 317 00:14:37,730 --> 00:14:39,810 in a prawn raviolo. 318 00:14:39,850 --> 00:14:43,410 He's also served citrus-baked prawns, 319 00:14:43,450 --> 00:14:45,450 watercress and wasabi, 320 00:14:45,490 --> 00:14:47,490 compressed tomatoes 321 00:14:47,530 --> 00:14:49,570 and a fennel snow, 322 00:14:49,610 --> 00:14:52,770 finished with a prawn bouillabaisse sauce. 323 00:14:55,130 --> 00:14:58,210 Ben, you've taken on a huge amount of work. 324 00:15:03,930 --> 00:15:05,570 Your prawn sauce... 325 00:15:05,610 --> 00:15:07,290 ..is the best thing. 326 00:15:07,330 --> 00:15:09,090 And your ravioli, I think the actual 327 00:15:09,130 --> 00:15:11,370 parcel itself is made really, really nicely. 328 00:15:11,410 --> 00:15:13,250 The prawns themselves, 329 00:15:13,290 --> 00:15:16,290 the problem with citrus is that when you put it on something, 330 00:15:16,330 --> 00:15:17,930 it starts to cook it. 331 00:15:17,970 --> 00:15:20,690 And so what's happening is they're going powdery and dry. 332 00:15:21,850 --> 00:15:23,850 You obviously have technique, 333 00:15:23,890 --> 00:15:26,770 but the dish doesn't work as a dish, in my opinion. 334 00:15:26,810 --> 00:15:30,650 I've got a lovely shellfish sauce with a well-made raviolo. 335 00:15:30,690 --> 00:15:33,250 And then I've got a great big chunk 336 00:15:33,290 --> 00:15:35,370 of watercress and wasabi. 337 00:15:35,410 --> 00:15:37,570 Those things do not go together. 338 00:15:39,010 --> 00:15:40,890 Overall, I'm feeling OK. 339 00:15:40,930 --> 00:15:43,850 I definitely think, moving forward, I'm going to have to 340 00:15:43,890 --> 00:15:45,570 pare back a few little things. 341 00:15:45,610 --> 00:15:47,930 Leeds-based Abi has served her 342 00:15:47,970 --> 00:15:51,330 basic ingredient, onion, three ways. 343 00:15:51,370 --> 00:15:53,890 Miso caramelised onions, 344 00:15:53,930 --> 00:15:56,410 citrus ponzu onion salsa, 345 00:15:56,450 --> 00:15:58,450 and crispy fried onions, 346 00:15:58,490 --> 00:16:02,970 served with seared beef tataki Asian slaw 347 00:16:03,010 --> 00:16:04,970 and a sesame cracker. 348 00:16:10,730 --> 00:16:12,890 The beef - lovely. Lightly seared. 349 00:16:12,930 --> 00:16:15,090 I think it's a really clever use of the onion. 350 00:16:15,130 --> 00:16:17,850 I particularly like your caramelised onion on the bottom. 351 00:16:17,890 --> 00:16:19,810 There's sweetness with the miso. 352 00:16:19,850 --> 00:16:22,810 Your slaw - slightly pickled vegetables. 353 00:16:22,850 --> 00:16:24,130 That's good. 354 00:16:24,170 --> 00:16:25,530 The raw onions through the ponzu 355 00:16:25,570 --> 00:16:27,450 I think is good because you get a sharpness. 356 00:16:27,490 --> 00:16:29,170 But this cracker of yours 357 00:16:29,210 --> 00:16:30,810 is a little bit scorched 358 00:16:30,850 --> 00:16:33,250 because you caught fire and you can still smell 359 00:16:33,290 --> 00:16:34,810 it and slightly taste it. 360 00:16:34,850 --> 00:16:37,410 It's a shame, actually, because I think it's nicely made. 361 00:16:39,290 --> 00:16:42,330 I'm feeling happy it's over, that first cook in the kitchen. 362 00:16:42,370 --> 00:16:44,250 I set the kitchen alight, 363 00:16:44,290 --> 00:16:46,330 which wasn't a great start - 364 00:16:46,370 --> 00:16:48,170 that was just so stressful. 365 00:16:48,210 --> 00:16:50,290 Kenyan-born Max has made 366 00:16:50,330 --> 00:16:52,530 a caramelised banana tart 367 00:16:52,570 --> 00:16:54,850 with a salted caramel sauce, 368 00:16:54,890 --> 00:16:56,570 banana ice cream, 369 00:16:56,610 --> 00:16:58,490 and a spicy peanut brittle. 370 00:17:03,410 --> 00:17:06,210 It's not too sweet, as banana desserts often are. 371 00:17:06,250 --> 00:17:08,890 The saltiness through that well-made caramel is nice. 372 00:17:08,930 --> 00:17:10,410 Your ice cream, 373 00:17:10,450 --> 00:17:12,530 lovely, smooth, creamy. 374 00:17:12,570 --> 00:17:14,490 You have taken the banana 375 00:17:14,530 --> 00:17:16,490 and done wonders with it. 376 00:17:17,770 --> 00:17:19,730 The brittle, I think, is inspired. 377 00:17:19,770 --> 00:17:22,050 I like the fact that you've used chilli salted peanuts 378 00:17:22,090 --> 00:17:23,370 to get your brittle. 379 00:17:23,410 --> 00:17:26,010 You've got some really nice skill here, Max. 380 00:17:26,050 --> 00:17:27,690 I'm sad that your pastry stuck 381 00:17:27,730 --> 00:17:29,330 to the side because this edge 382 00:17:29,370 --> 00:17:32,170 here shows a really lovely bit of craft. 383 00:17:34,290 --> 00:17:36,530 I want that apron really badly. 384 00:17:36,570 --> 00:17:38,210 I'd be willing to fight somebody 385 00:17:38,250 --> 00:17:40,730 for it, but I don't think that'll be permitted. 386 00:17:40,770 --> 00:17:43,410 I've got to say, that was a fascinating round. 387 00:17:43,450 --> 00:17:44,930 At the start of this, we said 388 00:17:44,970 --> 00:17:47,690 that we would choose our two favourite dishes, 389 00:17:47,730 --> 00:17:49,290 and then two of you would get an 390 00:17:49,330 --> 00:17:51,650 apron and go straight through to the next round. 391 00:17:52,770 --> 00:17:57,210 Our first contestant getting an apron is... 392 00:18:00,170 --> 00:18:02,410 ..Tatiana. Congratulations. 393 00:18:02,450 --> 00:18:04,650 Delicious, clever. Well done, you. 394 00:18:06,050 --> 00:18:08,370 Second contestant getting an apron... 395 00:18:11,490 --> 00:18:13,170 ..Max. 396 00:18:13,210 --> 00:18:16,130 Well done. Max, although your pastry crumbled, 397 00:18:16,170 --> 00:18:18,530 lots of technique. Well done, you. 398 00:18:18,570 --> 00:18:20,850 Tatiana, Max, congratulations. 399 00:18:20,890 --> 00:18:22,370 Up you come, grab your aprons. 400 00:18:22,410 --> 00:18:24,650 Well done, the pair of you. Come on. 401 00:18:27,130 --> 00:18:28,770 TAT:Thanks. 402 00:18:30,930 --> 00:18:33,930 I am feeling elevated and 403 00:18:33,970 --> 00:18:38,450 excited for the next stages of the competition. 404 00:18:38,490 --> 00:18:41,410 It's definitely boosted my confidence. 405 00:18:41,450 --> 00:18:43,570 I just didn't expect it. I'm... 406 00:18:43,610 --> 00:18:46,610 ..I think in shock more than anything else. 407 00:18:46,650 --> 00:18:48,930 I am very relieved that 408 00:18:48,970 --> 00:18:51,250 I don't have to cook again! 409 00:18:54,930 --> 00:18:56,450 There are four of you here. 410 00:18:56,490 --> 00:18:58,130 There are two aprons. 411 00:18:58,170 --> 00:19:00,690 We've got a challenge for you which will show us 412 00:19:00,730 --> 00:19:02,610 whether you can think on your feet. 413 00:19:02,650 --> 00:19:04,810 In front of you, you all have eggs. 414 00:19:04,850 --> 00:19:07,170 And we want you to make us brunch. 415 00:19:07,210 --> 00:19:09,370 But that brunch must include 416 00:19:09,410 --> 00:19:11,730 poached eggs and hollandaise. 417 00:19:11,770 --> 00:19:13,770 And you can use any other ingredients 418 00:19:13,810 --> 00:19:15,730 you like from that bench over there. 419 00:19:17,010 --> 00:19:19,490 There is a recipe for hollandaise in front of you. 420 00:19:19,530 --> 00:19:22,450 Follow the recipe and you'll be fine. 421 00:19:22,490 --> 00:19:23,970 Look, time is tight. 422 00:19:24,010 --> 00:19:26,250 45 minutes - we want brunch. 423 00:19:29,450 --> 00:19:32,210 I don't have brunch that often, so it'll be interesting to see 424 00:19:32,250 --> 00:19:34,170 how this turns out. 425 00:19:37,650 --> 00:19:40,250 Just going with it in my head right now for this challenge. 426 00:19:40,290 --> 00:19:42,050 I'm not really that sure. 427 00:19:47,050 --> 00:19:48,570 People go out for brunch. 428 00:19:48,610 --> 00:19:49,970 It's a celebratory thing. 429 00:19:50,010 --> 00:19:51,610 It should be special. 430 00:19:51,650 --> 00:19:53,050 The perfect poached egg. 431 00:19:53,090 --> 00:19:54,570 We want a firm white. 432 00:19:54,610 --> 00:19:56,610 We want a really soft yolk. 433 00:19:56,650 --> 00:19:59,010 They've got a recipe for the hollandaise, so follow it. 434 00:19:59,050 --> 00:20:00,250 Keep your nerve. 435 00:20:00,290 --> 00:20:01,970 Don't let it split. 436 00:20:02,010 --> 00:20:04,570 And they've got to select their ingredients to go 437 00:20:04,610 --> 00:20:06,850 with the poached eggs and hollandaise wisely. 438 00:20:06,890 --> 00:20:10,130 Texture and flavour is all-important with brunch. 439 00:20:12,850 --> 00:20:14,890 What did you learn from that last challenge, Ben? 440 00:20:14,930 --> 00:20:16,050 Just back off a little bit. 441 00:20:16,090 --> 00:20:18,450 Try and get some clear flavours that go together. 442 00:20:18,490 --> 00:20:22,610 Mushrooms, avocado, hollandaise, cayenne pepper, spinach... 443 00:20:22,650 --> 00:20:24,330 I can see where this is going. 444 00:20:24,370 --> 00:20:25,850 There's a lot going on again. 445 00:20:26,890 --> 00:20:30,050 Ben doesn't seem to have learned a lesson from the last round, 446 00:20:30,090 --> 00:20:32,850 and he seems to be piling lots of things onto the plate 447 00:20:32,890 --> 00:20:35,730 without a clear idea of how it ends up as a brunch dish. 448 00:20:39,050 --> 00:20:42,770 Khinley, you look remarkably chilled - are you? 449 00:20:42,810 --> 00:20:44,850 To be honest, no. 450 00:20:44,890 --> 00:20:46,930 I have very little experience 451 00:20:46,970 --> 00:20:50,050 of hollandaise and experience of poached eggs. 452 00:20:50,090 --> 00:20:51,610 Khinley is a very young man. 453 00:20:51,650 --> 00:20:53,770 He's not going to have a great deal of experience. 454 00:20:53,810 --> 00:20:56,370 I do really like, however, that he's made flatbreads - 455 00:20:56,410 --> 00:20:58,290 and it gives him a bed to put 456 00:20:58,330 --> 00:21:00,570 his egg and his hollandaise on. 457 00:21:02,050 --> 00:21:03,810 Guys, 20 minutes gone. 458 00:21:05,650 --> 00:21:07,370 Curdled? Yeah. What happened? 459 00:21:07,410 --> 00:21:09,690 You just added butter too fast, do you think? 460 00:21:09,730 --> 00:21:11,170 Are you going to start again? 461 00:21:15,330 --> 00:21:16,970 What's your brunch going to consist of? 462 00:21:17,010 --> 00:21:19,570 It's going to be some butter-poached asparagus. 463 00:21:19,610 --> 00:21:21,410 Got some nduja to put with it as well. 464 00:21:21,450 --> 00:21:23,810 Poached eggs and some hollandaise on the top. 465 00:21:23,850 --> 00:21:25,890 I do like a brunch, but I can't eat gluten. 466 00:21:25,930 --> 00:21:28,690 So there's no way you're going near a muffin or a bit of toast. No. 467 00:21:28,730 --> 00:21:30,530 Yeah, I wouldn't even know what to do with it. 468 00:21:32,410 --> 00:21:33,850 Abi doesn't eat gluten. 469 00:21:33,890 --> 00:21:35,850 The thing is, that egg needs to sit on something. 470 00:21:35,890 --> 00:21:36,890 It needs a bit of starch. 471 00:21:36,930 --> 00:21:38,330 But there's potatoes there. 472 00:21:38,370 --> 00:21:40,170 She could have done a hash brown. 473 00:21:43,730 --> 00:21:48,090 I'm going to serve the poached egg with some asparagus... 474 00:21:48,130 --> 00:21:52,010 ..roasted with mushrooms on the side... 475 00:21:52,050 --> 00:21:55,090 ..and avocado, chilli and tomato salad. 476 00:21:56,490 --> 00:21:58,330 Poaching eggs - how are you at poaching eggs? 477 00:21:58,370 --> 00:21:59,650 I can poach them, not to shape. 478 00:21:59,690 --> 00:22:01,890 Then I'll have to cut it and make it look nicer. 479 00:22:01,930 --> 00:22:03,450 Make it pretty. Yeah. 480 00:22:03,490 --> 00:22:05,250 I'm concerned about those poached eggs. 481 00:22:05,290 --> 00:22:07,330 I've just seen a spoonful of egg, with the yolk 482 00:22:07,370 --> 00:22:10,130 that's been broken, floating to the top. 483 00:22:11,410 --> 00:22:12,970 You've got two minutes. 484 00:22:23,690 --> 00:22:25,290 Ooh! 485 00:22:36,570 --> 00:22:38,730 That's it! Stop! Everybody, stop. 486 00:22:38,770 --> 00:22:40,130 Thank you very much. 487 00:22:40,170 --> 00:22:41,730 Oh, geez! 488 00:22:46,490 --> 00:22:48,690 Abi's gluten-free brunch dish 489 00:22:48,730 --> 00:22:50,890 is butter-poached asparagus 490 00:22:50,930 --> 00:22:53,170 with fried nduja, topped with 491 00:22:53,210 --> 00:22:54,730 her poached egg, 492 00:22:54,770 --> 00:22:57,690 hollandaise sauce and chilli flakes. 493 00:22:59,210 --> 00:23:00,650 There you go, Abi. 494 00:23:00,690 --> 00:23:03,050 There is a very, very good poached egg. 495 00:23:08,650 --> 00:23:10,130 I love those flavours. 496 00:23:10,170 --> 00:23:11,930 I like the snap of the asparagus. 497 00:23:11,970 --> 00:23:14,930 I'm loving the chilli that's coming off that nduja, 498 00:23:14,970 --> 00:23:16,570 that spreadable salami. 499 00:23:17,690 --> 00:23:20,610 Your hollandaise is very, very good. It's nice and creamy, but what I'd 500 00:23:20,650 --> 00:23:22,570 really like is something to mop it up with. 501 00:23:22,610 --> 00:23:25,050 I'll tell you what, a hash brown, for me, underneath all that, 502 00:23:25,090 --> 00:23:26,810 would have been fantastic. 503 00:23:27,890 --> 00:23:30,170 It needed an addition of bread, but I don't eat bread. 504 00:23:30,210 --> 00:23:32,610 So I was trying to sort of emulate what I would have chosen. 505 00:23:32,650 --> 00:23:35,130 But I suppose I could have just added it for the diner and not 506 00:23:35,170 --> 00:23:37,490 thought about myself. But, well... 507 00:23:38,770 --> 00:23:42,570 Khinley's poached egg and hollandaise sauce are served 508 00:23:42,610 --> 00:23:45,170 with smoked salmon on a home-made 509 00:23:45,210 --> 00:23:49,610 flatbread with tarragon-fried mushrooms on the side. 510 00:23:49,650 --> 00:23:51,450 That looks like a fine poached egg. 511 00:23:51,490 --> 00:23:53,090 John's slightly disappointed. 512 00:23:54,290 --> 00:23:57,010 Nothing personal. I think my yolk's disappeared. 513 00:24:00,090 --> 00:24:02,490 You should be really proud of yourself that you persevered 514 00:24:02,530 --> 00:24:04,050 and actually made that hollandaise. 515 00:24:04,090 --> 00:24:05,130 Well done, you. 516 00:24:05,170 --> 00:24:06,610 It's a decent texture. 517 00:24:06,650 --> 00:24:08,210 It's slightly too sharp. 518 00:24:08,250 --> 00:24:10,650 However...with the smoked salmon and the poached egg, 519 00:24:10,690 --> 00:24:12,450 I think it works. 520 00:24:12,490 --> 00:24:13,850 I really like those mushrooms 521 00:24:13,890 --> 00:24:15,690 with the tarragon running through them. 522 00:24:15,730 --> 00:24:17,970 But your flatbreads aren't cooked all the way through. 523 00:24:18,010 --> 00:24:20,650 There's a few things that haven't quite worked out here, Khinley. 524 00:24:20,690 --> 00:24:22,330 Yeah. 525 00:24:22,370 --> 00:24:26,730 I feel exhausted, but quite happy with myself. 526 00:24:26,770 --> 00:24:28,450 I'd never made a hollandaise before. 527 00:24:28,490 --> 00:24:31,210 I somehow made one, so that's good. 528 00:24:32,650 --> 00:24:34,850 Yogita has made toast topped 529 00:24:34,890 --> 00:24:37,850 with her poached eggs and hollandaise, 530 00:24:37,890 --> 00:24:41,210 served with an avocado, chilli and tomato salsa... 531 00:24:42,650 --> 00:24:44,410 ..chilli mushrooms 532 00:24:44,450 --> 00:24:46,770 and fried asparagus. 533 00:24:49,810 --> 00:24:50,970 I like your hollandaise. 534 00:24:51,010 --> 00:24:52,770 I think your hollandaise is really good. 535 00:24:52,810 --> 00:24:54,450 Your avocado's tasty enough. 536 00:24:54,490 --> 00:24:56,130 The asparagus is nicely cooked. 537 00:24:56,170 --> 00:24:58,050 The mushrooms are cooked very, very well. 538 00:24:58,090 --> 00:24:59,730 But the egg that I've got is... 539 00:24:59,770 --> 00:25:01,650 The white is all watery. 540 00:25:01,690 --> 00:25:04,610 Because of that, the toast has become soggy in the centre. 541 00:25:06,970 --> 00:25:08,690 My poached egg has a lovely yolk, 542 00:25:08,730 --> 00:25:10,610 lovely runny yolk and a firm white. 543 00:25:10,650 --> 00:25:13,410 But none of these things go together. 544 00:25:13,450 --> 00:25:15,610 It's not a complete plate. 545 00:25:15,650 --> 00:25:17,090 It's lots of things. 546 00:25:18,890 --> 00:25:20,370 I could have done better, I think. 547 00:25:20,410 --> 00:25:22,770 Personally, I mean, that's what I would have at brunch, 548 00:25:22,810 --> 00:25:25,690 because mushrooms, avocado are my favourites. 549 00:25:25,730 --> 00:25:27,970 So, I would, I would have that. 550 00:25:28,010 --> 00:25:30,370 Finally, it's Ben, who has served 551 00:25:30,410 --> 00:25:34,170 toast topped with cayenne-pepper-crushed avocado, 552 00:25:34,210 --> 00:25:38,930 smoked bacon, poached egg and hollandaise sauce, 553 00:25:38,970 --> 00:25:41,730 with a side of pan-fried wild mushrooms. 554 00:25:43,170 --> 00:25:45,010 Where's the rest of the hollandaise? 555 00:25:45,050 --> 00:25:46,730 Er, in a bowl...at the back. 556 00:25:46,770 --> 00:25:48,730 I was probably a little bit stingy with that. 557 00:25:48,770 --> 00:25:50,330 A little bit stingy?! Yeah! 558 00:25:51,850 --> 00:25:53,610 That'll do for me, young man. 559 00:25:56,610 --> 00:25:59,130 Poached egg, pretty decent, by my reckoning. 560 00:25:59,170 --> 00:26:01,930 Like the texture of your hollandaise, like the acidity, 561 00:26:01,970 --> 00:26:03,290 like the seasoning. 562 00:26:03,330 --> 00:26:04,610 I like your bacon on the grill. 563 00:26:04,650 --> 00:26:06,930 I think that's good, it's added a little bit of char to it. 564 00:26:06,970 --> 00:26:08,730 Your herbs through your mushrooms - nice. 565 00:26:08,770 --> 00:26:11,410 But I've got most of my plate left, I've got no hollandaise. 566 00:26:12,690 --> 00:26:14,370 The comments, they were very mixed. 567 00:26:14,410 --> 00:26:16,370 Maybe I need to think about... 568 00:26:16,410 --> 00:26:18,730 Focus less on exactly how it looks 569 00:26:18,770 --> 00:26:21,210 and a little bit more on, like, feeding people. 570 00:26:22,730 --> 00:26:25,330 I'm surprised that not all of them 571 00:26:25,370 --> 00:26:28,090 knew how to poach an egg perfectly. 572 00:26:28,130 --> 00:26:29,850 Shall I tell you what the issue is? 573 00:26:29,890 --> 00:26:31,610 Stress and MasterChef nerves. 574 00:26:31,650 --> 00:26:33,650 That's what the issue is. 575 00:26:35,170 --> 00:26:39,450 Abi - really good poached eggs, great hollandaise across the top. 576 00:26:39,490 --> 00:26:40,690 It tasted good. 577 00:26:40,730 --> 00:26:42,290 Nicely cooked asparagus. 578 00:26:42,330 --> 00:26:45,250 But I, like you, would have liked 579 00:26:45,290 --> 00:26:47,570 something starchy to mop up 580 00:26:47,610 --> 00:26:49,810 the hollandaise and the egg yolk. 581 00:26:49,850 --> 00:26:51,930 Khinley had never poached an egg before. 582 00:26:51,970 --> 00:26:54,210 Well, mine wasn't brilliant. Yours was OK. 583 00:26:54,250 --> 00:26:56,370 He had definitely never made hollandaise. 584 00:26:56,410 --> 00:26:58,090 And he split the first sauce, 585 00:26:58,130 --> 00:26:59,530 and he kept his head, 586 00:26:59,570 --> 00:27:02,610 he persevered, and he got a hollandaise out. 587 00:27:02,650 --> 00:27:05,010 Yogita - my poached egg 588 00:27:05,050 --> 00:27:06,890 was not good at all. 589 00:27:06,930 --> 00:27:08,730 Saying that, decent hollandaise, 590 00:27:08,770 --> 00:27:11,570 but didn't come together as a coherent dish. 591 00:27:11,610 --> 00:27:13,810 Ben's got the basic skills. 592 00:27:13,850 --> 00:27:15,450 He did two decent poached eggs, 593 00:27:15,490 --> 00:27:18,970 but he didn't put enough hollandaise on the plate. 594 00:27:19,010 --> 00:27:21,010 John, we need to make a decision. 595 00:27:21,050 --> 00:27:23,050 Two of them are going through to the next round. 596 00:27:23,090 --> 00:27:24,250 Two of them are going home. 597 00:27:24,290 --> 00:27:26,890 I'll be very disappointed if I went home now. 598 00:27:26,930 --> 00:27:29,050 I feel like I've just gotten started 599 00:27:29,090 --> 00:27:31,290 and I've got a lot more to show. 600 00:27:31,330 --> 00:27:33,450 I hope John and Gregg can see 601 00:27:33,490 --> 00:27:35,490 that I would really learn 602 00:27:35,530 --> 00:27:39,050 from this experience, and I think I'm quite capable 603 00:27:39,090 --> 00:27:40,810 of improving quite rapidly. 604 00:27:42,130 --> 00:27:44,170 I hope I've done enough to stay in the competition. 605 00:27:44,210 --> 00:27:45,970 I think it's very touch-and-go. 606 00:27:46,010 --> 00:27:48,530 A little bit confident, but not fully. 607 00:27:49,730 --> 00:27:52,290 For me to get the apron, it would be the biggest thing 608 00:27:52,330 --> 00:27:54,530 I ever have achieved in my life. 609 00:28:03,770 --> 00:28:06,890 At the start of this, we did say we've got just two aprons to give. 610 00:28:06,930 --> 00:28:09,850 That does mean, sadly, that two of you will be leaving us. 611 00:28:11,050 --> 00:28:14,330 Our first contestant getting an apron is... 612 00:28:17,450 --> 00:28:19,250 ..Abi. 613 00:28:19,290 --> 00:28:20,690 Congratulations. 614 00:28:21,810 --> 00:28:25,970 Our second contestant getting an apron and going through is... 615 00:28:29,730 --> 00:28:31,650 It's Ben. 616 00:28:31,690 --> 00:28:33,330 Congratulations, Ben. 617 00:28:33,370 --> 00:28:34,810 A massive breath of relief, right? 618 00:28:34,850 --> 00:28:36,330 Yeah. A little bit. 619 00:28:36,370 --> 00:28:39,410 Yogita, Khinley - lovely to have met you. 620 00:28:39,450 --> 00:28:41,610 Sad to say you're leaving us now. 621 00:28:43,130 --> 00:28:45,010 I thoroughly enjoyed myself. 622 00:28:45,050 --> 00:28:46,250 It was a great time. 623 00:28:47,410 --> 00:28:50,850 But there has to be someone who goes home at this stage, 624 00:28:50,890 --> 00:28:54,010 and it wasn't really my time to shine. 625 00:28:56,170 --> 00:28:57,490 Am I going to continue cooking? 626 00:28:57,530 --> 00:28:59,610 Absolutely. That's not going to go away. 627 00:28:59,650 --> 00:29:02,650 I love cooking for friends and family and will continue 628 00:29:02,690 --> 00:29:04,410 to do so for ever. 629 00:29:06,450 --> 00:29:07,930 Congratulations. 630 00:29:07,970 --> 00:29:09,530 Come and collect your aprons. 631 00:29:10,730 --> 00:29:12,490 Feels great to get an apron. 632 00:29:12,530 --> 00:29:14,010 I'm very happy now. 633 00:29:14,050 --> 00:29:17,730 Just happy just to... Whew! ..face the next challenge. 634 00:29:17,770 --> 00:29:19,850 Yeah, relieved, I think, is the main thing. 635 00:29:19,890 --> 00:29:22,290 I wanted to make sure that I did myself proud. 636 00:29:22,330 --> 00:29:24,050 It feels amazing to have it on - 637 00:29:24,090 --> 00:29:26,130 it's a clean apron for now, as well! 638 00:29:37,130 --> 00:29:40,130 You impressed enough to get yourself a MasterChef apron. 639 00:29:40,170 --> 00:29:41,570 Well done. 640 00:29:41,610 --> 00:29:43,730 Today is a big day. 641 00:29:45,490 --> 00:29:49,210 You are going to present your food not just to John and I, 642 00:29:49,250 --> 00:29:52,410 but to three past contestants of MasterChef. 643 00:29:54,290 --> 00:29:56,970 Semifinalist Nisha Parmar, 644 00:29:57,010 --> 00:29:59,570 and two MasterChef Champions - 645 00:29:59,610 --> 00:30:01,970 Thomas Frake 646 00:30:02,010 --> 00:30:04,650 and Saliha Mahmood-Ahmed. 647 00:30:04,690 --> 00:30:06,410 Ah! 648 00:30:06,450 --> 00:30:08,010 At the end of this, 649 00:30:08,050 --> 00:30:10,570 three of you will be quarterfinalists. 650 00:30:13,730 --> 00:30:17,290 That does mean one of you will be leaving the competition. 651 00:30:18,570 --> 00:30:20,890 Two courses - one hour and 15 minutes. 652 00:30:22,290 --> 00:30:25,570 It's got to be exciting and it's got to be delicious. 653 00:30:27,210 --> 00:30:28,930 Let's go. 654 00:30:37,730 --> 00:30:40,530 I have Indian heritage through my parents because they were 655 00:30:40,570 --> 00:30:41,970 born in India. 656 00:30:42,010 --> 00:30:44,450 I want to showcase different 657 00:30:44,490 --> 00:30:47,570 cooking techniques and fuse it with 658 00:30:47,610 --> 00:30:49,970 my Indian style of cooking. 659 00:30:51,490 --> 00:30:53,090 What are your two courses? 660 00:30:53,130 --> 00:30:55,930 My main course is going to be chicken ballotine, 661 00:30:55,970 --> 00:30:59,330 which is stuffed with almond powder and fenugreek, 662 00:30:59,370 --> 00:31:01,170 and masala pommes Anna, 663 00:31:01,210 --> 00:31:03,490 and then classic butter chicken sauce. 664 00:31:03,530 --> 00:31:05,850 My dessert is going to be a vanilla panna cotta 665 00:31:05,890 --> 00:31:08,010 with mango chilli coulis. 666 00:31:08,050 --> 00:31:10,010 As a child growing up in Kenya, 667 00:31:10,050 --> 00:31:13,610 one thing I used to love is raw mango and dip it in a mixture 668 00:31:13,650 --> 00:31:15,370 of salt and chilli and eat that. 669 00:31:15,410 --> 00:31:17,130 And I want to recreate that. 670 00:31:17,170 --> 00:31:20,210 That sounds deli...! I'm going to give that a go! 671 00:31:21,650 --> 00:31:24,090 Max's food, I think, sounds really interesting, 672 00:31:24,130 --> 00:31:25,570 and actually quite exciting. 673 00:31:25,610 --> 00:31:28,130 He is taking the concept of buttered chicken 674 00:31:28,170 --> 00:31:29,490 and turning it on its head 675 00:31:29,530 --> 00:31:32,410 and putting it together in sort of almost a classic French style. 676 00:31:32,450 --> 00:31:36,090 So, a ballotine, a joint of chicken, which is then bashed out. 677 00:31:36,130 --> 00:31:39,330 The filling has got ground almonds and lots of spices. 678 00:31:39,370 --> 00:31:42,410 Pommes Anna - classically, pommes Anna, little discs of potatoes, 679 00:31:42,450 --> 00:31:44,730 lots and lots of butter, salt and pepper. 680 00:31:44,770 --> 00:31:47,650 But we're getting turmeric and chilli going through the potatoes. 681 00:31:47,690 --> 00:31:49,090 Fantastic! 682 00:31:49,130 --> 00:31:51,530 Soft potatoes, please, crispy on the outside. 683 00:31:51,570 --> 00:31:53,210 Chicken, nice and moist still. 684 00:31:53,250 --> 00:31:54,930 It's got to be cooked all the way through. 685 00:31:56,210 --> 00:31:58,010 A classic vanilla panna cotta, 686 00:31:58,050 --> 00:31:59,890 one of my absolute favourites. 687 00:31:59,930 --> 00:32:02,810 The temptation is to put too much gelatine in to make sure 688 00:32:02,850 --> 00:32:04,170 it's properly set. 689 00:32:04,210 --> 00:32:06,090 If he does that, it won't have a wobble, 690 00:32:06,130 --> 00:32:07,770 it'll be like rubber. 691 00:32:07,810 --> 00:32:10,130 Serving that with a coulis - mango and chilli. 692 00:32:10,170 --> 00:32:11,690 What a beautiful idea. 693 00:32:11,730 --> 00:32:15,250 We want just enough chilli to put a tingle on your tongue. 694 00:32:21,650 --> 00:32:23,130 Thank you. 695 00:32:23,170 --> 00:32:24,570 Tatiana, 696 00:32:24,610 --> 00:32:27,690 she's making her own pasta, cooked with a puttanesca sauce - 697 00:32:27,730 --> 00:32:30,690 a sauce made from tomatoes, capers, anchovies. 698 00:32:30,730 --> 00:32:33,370 We get the sharpness coming from those capers in a little bit 699 00:32:33,410 --> 00:32:36,490 of brine, and we get the saltiness coming from the anchovies. 700 00:32:36,530 --> 00:32:39,370 She has to be very careful with the amount of other seasonings 701 00:32:39,410 --> 00:32:41,890 she puts in, otherwise it can go over the top. 702 00:32:41,930 --> 00:32:43,050 Mm. 703 00:32:44,130 --> 00:32:46,450 Yeah. Tastes lovely. 704 00:32:46,490 --> 00:32:49,530 Puttanesca - I have been doing this sauce for years. 705 00:32:49,570 --> 00:32:52,010 It's... It's simple, it's bold. 706 00:32:52,050 --> 00:32:54,450 But one of the issues with simplicity is there's 707 00:32:54,490 --> 00:32:55,890 nowhere to hide. 708 00:32:55,930 --> 00:32:57,490 There are so few elements. 709 00:32:57,530 --> 00:33:00,090 It's all there on the table, literally! 710 00:33:00,130 --> 00:33:02,170 SHE LAUGHS 711 00:33:02,210 --> 00:33:05,090 For dessert, I'm doing black pepper gingerbread with 712 00:33:05,130 --> 00:33:06,930 bourbon-flamed pears. 713 00:33:06,970 --> 00:33:08,890 Tell me why you've introduced pepper. 714 00:33:08,930 --> 00:33:11,370 I love gingerbread, but you don't get enough heat from it 715 00:33:11,410 --> 00:33:14,290 most of the time, in my experience, and I just put black pepper 716 00:33:14,330 --> 00:33:16,850 in it, just to bring that sort of kick in. 717 00:33:19,890 --> 00:33:21,810 Ginger is strong, and we're talking 718 00:33:21,850 --> 00:33:23,850 about upping the ginger pepperiness 719 00:33:23,890 --> 00:33:25,530 with actually pepper itself. 720 00:33:25,570 --> 00:33:27,490 I'm a bit nervous right now. 721 00:33:29,650 --> 00:33:30,810 Right. 722 00:33:30,850 --> 00:33:32,650 What is really appealing to me 723 00:33:32,690 --> 00:33:34,530 is the pear, poached in bourbon... 724 00:33:34,570 --> 00:33:36,010 CORK POPS 725 00:33:36,050 --> 00:33:38,130 ..with a reduced bourbon syrup, 726 00:33:38,170 --> 00:33:40,210 then flambeed - set on fire. 727 00:33:43,210 --> 00:33:45,450 I'm very much looking forward to this. 728 00:33:45,490 --> 00:33:46,850 Mm. 729 00:33:48,010 --> 00:33:49,890 Little bit more bourbon. 730 00:33:53,250 --> 00:33:54,890 Ben, on your bench 731 00:33:54,930 --> 00:33:57,690 we have everything from dried mushrooms and shredded chilli 732 00:33:57,730 --> 00:34:00,050 to cauliflower and a block of chocolate. 733 00:34:00,090 --> 00:34:01,890 BEN LAUGHS Indeed! 734 00:34:01,930 --> 00:34:04,610 What wonderful two courses are you going to cook for us? 735 00:34:04,650 --> 00:34:07,970 I'm going to do a sesame seeded tuna loin, which is seared, 736 00:34:08,010 --> 00:34:10,210 with some miso-roasted cauliflower. 737 00:34:10,250 --> 00:34:12,010 We've got a cucumber salad and 738 00:34:12,050 --> 00:34:15,370 some crispy rice noodles as well, for a little bit of texture. 739 00:34:15,410 --> 00:34:17,050 That's just the first course. Mm-hm. 740 00:34:17,090 --> 00:34:18,770 What's the second course? 741 00:34:18,810 --> 00:34:20,930 Yeah. So, we're going to have a venison loin. 742 00:34:20,970 --> 00:34:22,850 We've got a little venison bonbon, 743 00:34:22,890 --> 00:34:25,090 some celeriac puree, kale, mushrooms, 744 00:34:25,130 --> 00:34:26,850 and a red wine chocolate sauce. 745 00:34:26,890 --> 00:34:28,370 There's so much going on here. 746 00:34:28,410 --> 00:34:30,170 Are you sure you can get it all done? 747 00:34:30,210 --> 00:34:31,730 Yeah, I think I'll do it. 748 00:34:35,810 --> 00:34:37,930 So, the menu's come from a couple of things. 749 00:34:37,970 --> 00:34:41,090 So, the tuna has come from my love of sushi and I'm hoping to kind of 750 00:34:41,130 --> 00:34:43,250 replicate that, in a way. 751 00:34:43,290 --> 00:34:46,290 My main kind of represents that British mum style of food, 752 00:34:46,330 --> 00:34:47,850 where it's nice, hearty portions, 753 00:34:47,890 --> 00:34:50,170 but I don't think my mum would ever make any of the 754 00:34:50,210 --> 00:34:52,850 ingredients on this - maybe kale, at a push! 755 00:34:52,890 --> 00:34:55,370 Seared tuna and sesame seeds across the top - 756 00:34:55,410 --> 00:34:57,170 that's fantastic. 757 00:34:57,210 --> 00:34:58,730 Nice sear on the outside of the tuna 758 00:34:58,770 --> 00:35:00,690 and it can be slightly rare on the inside. 759 00:35:00,730 --> 00:35:03,010 Seared tuna, it should not be cold on the inside, 760 00:35:03,050 --> 00:35:05,090 it needs to be just slightly cooked. 761 00:35:07,450 --> 00:35:10,370 Venison is a forgiving meat and it can be quite rare. 762 00:35:10,410 --> 00:35:12,370 But that ham, around the outside, 763 00:35:12,410 --> 00:35:13,850 you want that to crisp up. 764 00:35:13,890 --> 00:35:16,090 But sauces with chocolate... 765 00:35:16,130 --> 00:35:17,530 ..walnuts... 766 00:35:17,570 --> 00:35:19,970 Not only are there lots of ingredients, there are also 767 00:35:20,010 --> 00:35:22,090 lots of big flavours to manage. 768 00:35:22,130 --> 00:35:24,690 Flavours that, if they're not managed carefully, 769 00:35:24,730 --> 00:35:26,570 could well and truly clash. 770 00:35:33,610 --> 00:35:35,850 Definitely a lot of nerves today. 771 00:35:35,890 --> 00:35:39,610 I was shaking like a leaf when I was plating the first task. 772 00:35:39,650 --> 00:35:42,010 It's very high pressure. 773 00:35:42,050 --> 00:35:45,090 Now I just need to focus and hopefully calm down. 774 00:35:46,650 --> 00:35:48,370 Abi, what are your dishes, please? 775 00:35:48,410 --> 00:35:51,490 I'll be starting off with a prawn and harissa bisque 776 00:35:51,530 --> 00:35:54,170 with a king scallop on a bed of samphire, 777 00:35:54,210 --> 00:35:56,690 a tail-on prawn and a Parmesan crisp. 778 00:35:56,730 --> 00:35:59,850 And for the main I'm doing lamb loin fillets with fondant potatoes, 779 00:35:59,890 --> 00:36:02,010 pomegranate-and-mint carrots, 780 00:36:02,050 --> 00:36:03,410 and a red wine jus. 781 00:36:05,650 --> 00:36:07,410 First course, we have got 782 00:36:07,450 --> 00:36:09,330 a prawn and harissa bisque - 783 00:36:09,370 --> 00:36:12,250 so, a prawn sauce with harissa running through it. 784 00:36:12,290 --> 00:36:14,530 Harissa's very strong, smoky in flavour, 785 00:36:14,570 --> 00:36:16,530 made from red peppers and chillies. 786 00:36:16,570 --> 00:36:20,370 I hope that that scallop can actually cope with those flavours. 787 00:36:21,930 --> 00:36:25,210 I love the idea of carrots with pomegranate and mint. 788 00:36:26,330 --> 00:36:28,490 That really works for me. 789 00:36:28,530 --> 00:36:31,290 If Abi gets perfect pink lamb 790 00:36:31,330 --> 00:36:34,890 with a really nice, reduced, strong sauce, 791 00:36:34,930 --> 00:36:38,210 she is well on her way to a quarterfinal. 792 00:36:40,050 --> 00:36:41,810 PAN SIZZLES 793 00:36:41,850 --> 00:36:44,650 Guys, you've got just 30 minutes left. 794 00:36:52,490 --> 00:36:54,730 There's always this huge sense of nostalgia 795 00:36:54,770 --> 00:36:57,610 every time you walk back into the MasterChef kitchen. 796 00:36:57,650 --> 00:36:59,690 A little bit of niggling nerves, 797 00:36:59,730 --> 00:37:01,530 but mostly just excitement, 798 00:37:01,570 --> 00:37:06,090 happy memories and a huge desire to eat lots of delicious food. 799 00:37:07,930 --> 00:37:09,890 Since MasterChef, I've become landlord 800 00:37:09,930 --> 00:37:12,570 and executive chef of my first pub. 801 00:37:12,610 --> 00:37:14,210 It's great fun, hugely rewarding, 802 00:37:14,250 --> 00:37:17,330 and I love bringing great British grub to the table. 803 00:37:18,970 --> 00:37:21,410 I think this is one of the hardest rounds. 804 00:37:21,450 --> 00:37:24,250 It's one hour, 15 minutes, and two courses. 805 00:37:24,290 --> 00:37:26,170 Nearly impossible, actually. 806 00:37:26,210 --> 00:37:30,570 This will really set the good cooks apart from the exceptional ones. 807 00:37:33,410 --> 00:37:34,970 Cheers, ladies. 808 00:37:35,010 --> 00:37:37,810 Great to see you.Good to see you. Here's to a MasterChef Feast. 809 00:37:40,250 --> 00:37:42,450 15 minutes. Are you on time here, Max? 810 00:37:42,490 --> 00:37:44,730 I will try my best to be on time. 811 00:37:46,090 --> 00:37:48,410 Max's main is a chicken ballotine with 812 00:37:48,450 --> 00:37:52,130 butter chicken sauce and masala pommes Anna. 813 00:37:52,170 --> 00:37:53,890 Oh, I'm excited! 814 00:37:53,930 --> 00:37:55,970 He's got his work cut out here because we know our 815 00:37:56,010 --> 00:37:57,650 butter chicken sauces really well. 816 00:37:57,690 --> 00:37:59,650 I'm going to be looking for a rich, 817 00:37:59,690 --> 00:38:01,770 tomatoey, creamy, buttery sauce. 818 00:38:01,810 --> 00:38:04,770 It has to be a crescendo of different spices. 819 00:38:06,970 --> 00:38:09,370 That is...looking good. 820 00:38:09,410 --> 00:38:11,650 Cooking a chicken ballotine can be quite tricky. 821 00:38:11,690 --> 00:38:13,370 You've got to cook it to perfection. 822 00:38:13,410 --> 00:38:16,210 It's very easy to overcook them and for them to go a bit dry. 823 00:38:16,250 --> 00:38:18,250 Well done. Potatoes look great. 824 00:38:18,290 --> 00:38:20,650 How many pieces each? Er... 825 00:38:20,690 --> 00:38:22,610 I haven't figured out how many pieces each. 826 00:38:23,810 --> 00:38:25,890 OK. Right, let's go. 827 00:38:27,650 --> 00:38:29,330 Well done. Thank you. 828 00:38:30,370 --> 00:38:32,170 Hello! Hello! 829 00:38:34,010 --> 00:38:36,010 I've got for you ballotine chicken 830 00:38:36,050 --> 00:38:38,090 stuffed with almond and fenugreek, 831 00:38:38,130 --> 00:38:40,410 cooked in butter, chicken butter sauce, 832 00:38:40,450 --> 00:38:41,890 and masala pommes Anna. 833 00:38:41,930 --> 00:38:43,610 Thank you. I hope you enjoy it. 834 00:38:43,650 --> 00:38:45,610 Thanks very much. Thank you. 835 00:38:48,970 --> 00:38:52,330 I think the idea of this was really nice, and the almond stuffing 836 00:38:52,370 --> 00:38:53,930 actually was really tasty. 837 00:38:53,970 --> 00:38:56,090 However, for me, the chicken 838 00:38:56,130 --> 00:38:58,450 and the sauce - both a bit too dry. 839 00:38:58,490 --> 00:39:02,130 There wasn't that lovely, unctuous butter sauce that I was expecting. 840 00:39:02,170 --> 00:39:03,650 In the sauce, 841 00:39:03,690 --> 00:39:05,210 I had some whole spices, 842 00:39:05,250 --> 00:39:06,770 so then all I could taste 843 00:39:06,810 --> 00:39:09,330 was the really overpowering taste 844 00:39:09,370 --> 00:39:11,890 of clove in my mouth... Mm...which sort of 845 00:39:11,930 --> 00:39:14,050 destroyed it a little bit for me. 846 00:39:17,970 --> 00:39:21,050 The potatoes are cooked, and there's a mild spicing on there, 847 00:39:21,090 --> 00:39:23,450 but they still could do with being a little bit softer. 848 00:39:23,490 --> 00:39:25,610 The ballotine's been made very, very nicely, 849 00:39:25,650 --> 00:39:27,450 but this needs more. 850 00:39:27,490 --> 00:39:30,090 It needs more chicken - there's not enough of it. 851 00:39:30,130 --> 00:39:33,050 And there needs to be a lot more sauce on the plate. 852 00:39:33,090 --> 00:39:36,490 OK, Max? Yes. You've got 15 minutes for the panna cotta and mango. 853 00:39:36,530 --> 00:39:38,810 Let's have a look at the panna cotta now. 854 00:39:38,850 --> 00:39:42,930 Max's dessert is a vanilla panna cotta with chilli mango coulis. 855 00:39:42,970 --> 00:39:46,210 I think this is going to be simple - nowhere to hide. 856 00:39:46,250 --> 00:39:49,090 But let's be honest, this lives and dies on the wobble. 857 00:39:49,130 --> 00:39:51,730 They look good, Max. 858 00:39:51,770 --> 00:39:53,690 There you go. Come on. 859 00:40:00,410 --> 00:40:02,090 Yay. Hey! 860 00:40:02,130 --> 00:40:03,850 Mango coulis, let's go. 861 00:40:03,890 --> 00:40:05,930 Well done. Nice. 862 00:40:08,810 --> 00:40:10,850 Can we go, Max? We're ready to go. 863 00:40:10,890 --> 00:40:12,890 All right. Off you go. Nice. 864 00:40:14,130 --> 00:40:16,650 Well done, my friend. Well done. Thank you. Well done, Max. 865 00:40:20,050 --> 00:40:23,530 What I've made for you is a vanilla panna cotta 866 00:40:23,570 --> 00:40:25,130 and mango chilli coulis. 867 00:40:26,770 --> 00:40:28,930 Shall we give it the test? Go on, then. 868 00:40:28,970 --> 00:40:31,770 THEY CHUCKLE It wobbles! 869 00:40:33,530 --> 00:40:35,530 I really enjoyed this dessert, actually. 870 00:40:35,570 --> 00:40:39,690 It's got loads of delicious vanilla in it, which just makes it. 871 00:40:39,730 --> 00:40:42,250 And the mango sauce is also really lovely. 872 00:40:42,290 --> 00:40:45,090 I really like that surprise addition of that chilli - that really did 873 00:40:45,130 --> 00:40:46,730 lift this whole dish. 874 00:40:48,970 --> 00:40:50,450 Panna cotta's heady with vanilla. 875 00:40:50,490 --> 00:40:51,610 Really, really lovely. 876 00:40:51,650 --> 00:40:53,370 There's a lovely heat from chilli. 877 00:40:53,410 --> 00:40:57,530 A sweet, almost sort of jam flavour to that mango which has been cooked. 878 00:40:57,570 --> 00:40:59,570 I think that tastes really good. 879 00:40:59,610 --> 00:41:01,730 The challenge was extremely tough. 880 00:41:01,770 --> 00:41:04,290 Time gets away from you, and before you know it, you've only 881 00:41:04,330 --> 00:41:05,970 got five minutes to plate up. 882 00:41:06,010 --> 00:41:08,410 It is baptism by fire. 883 00:41:08,450 --> 00:41:09,930 So, it's dry enough. 884 00:41:09,970 --> 00:41:11,370 That'll do. 885 00:41:11,410 --> 00:41:14,890 Tatiana, you've got 13 minutes on that first course. 886 00:41:14,930 --> 00:41:17,250 Tat's main is puttanesca with 887 00:41:17,290 --> 00:41:19,970 fresh tagliatelle and Parmesan. 888 00:41:20,010 --> 00:41:21,930 That sauce needs to be made perfectly. 889 00:41:21,970 --> 00:41:24,770 Lots of different, tangy levels of capers. 890 00:41:24,810 --> 00:41:25,970 Happy with your sauce? 891 00:41:26,010 --> 00:41:27,530 Yeah, I'm happy with the sauce. 892 00:41:27,570 --> 00:41:28,690 I like the look of that. 893 00:41:28,730 --> 00:41:32,330 If we get that tagliatelle perfectly made, perfectly cooked, al dente, 894 00:41:32,370 --> 00:41:36,050 this could be a real bowl of soulful comfort food. 895 00:41:37,930 --> 00:41:40,810 Perfect. You've got three minutes, my friend. 896 00:41:42,050 --> 00:41:43,930 Take your time. That's it. 897 00:41:45,530 --> 00:41:47,850 Sauce on, please. Yes, sauce on. 898 00:41:49,170 --> 00:41:50,770 Right, back for your dessert. 899 00:41:50,810 --> 00:41:52,690 Yeah, yeah. Off you go. 900 00:41:52,730 --> 00:41:54,290 Hi! Hi. 901 00:41:54,330 --> 00:41:56,050 Hi, Tat. Hey. 902 00:41:58,090 --> 00:41:59,690 So, for main, I've cooked 903 00:41:59,730 --> 00:42:02,770 puttanesca fresh tagliatelle and some Parmesan. 904 00:42:02,810 --> 00:42:04,290 Thank you. Thank you. 905 00:42:04,330 --> 00:42:06,210 Hope you enjoy. Thank you. 906 00:42:09,810 --> 00:42:11,770 I mean, she really does know how to make pasta. 907 00:42:11,810 --> 00:42:13,450 It's really thin. It's really lovely. 908 00:42:13,490 --> 00:42:15,050 However, it is overcooked. 909 00:42:15,090 --> 00:42:19,210 It's really salty, because there's so many capers. 910 00:42:19,250 --> 00:42:21,810 It hasn't quite hit the mark for me. 911 00:42:24,170 --> 00:42:25,330 I like it. 912 00:42:25,370 --> 00:42:28,610 I've got a nice sauce, partly sweet with tomatoes, and very, 913 00:42:28,650 --> 00:42:31,650 very salty, of course, with anchovies and...and capers. 914 00:42:31,690 --> 00:42:35,090 My issue here is there's really two component parts here - 915 00:42:35,130 --> 00:42:37,170 pasta and sauce - and they're nice. 916 00:42:37,210 --> 00:42:40,050 That's it - it's not brilliant, it's nice. 917 00:42:41,210 --> 00:42:43,610 Tat, you've got 15 minutes now, yeah? Yeah. 918 00:42:43,650 --> 00:42:45,530 Are you going to be OK? Yeah, I'm fine. 919 00:42:45,570 --> 00:42:46,730 Don't worry about it. 920 00:42:46,770 --> 00:42:49,730 I'll get this done, one way or another. 921 00:42:49,770 --> 00:42:52,450 I love a sticky, moist ginger cake. 922 00:42:52,490 --> 00:42:56,450 The flamed pears, I mean, they want it completely...nicely poached. 923 00:42:56,490 --> 00:42:59,090 This dessert sounds like an inferno of spices. 924 00:42:59,130 --> 00:43:01,890 We've got really hot black pepper, we've got hot ginger, 925 00:43:01,930 --> 00:43:03,410 we've got that lovely, spicy, 926 00:43:03,450 --> 00:43:05,490 caramel warmth coming from the bourbon. 927 00:43:05,530 --> 00:43:07,250 I'm quite intrigued by this. 928 00:43:08,410 --> 00:43:09,810 Oh, I like them. 929 00:43:09,850 --> 00:43:11,530 Give everyone an extra pear. 930 00:43:12,770 --> 00:43:13,930 You done? 931 00:43:13,970 --> 00:43:15,890 Syrup over the top. Whoa! 932 00:43:18,650 --> 00:43:20,490 Right. Ready to go? 933 00:43:20,530 --> 00:43:22,450 Yeah. Go, go. 934 00:43:22,490 --> 00:43:24,490 Well done. Thanks. 935 00:43:29,450 --> 00:43:32,610 For dessert, I've made for you black pepper gingerbread cake 936 00:43:32,650 --> 00:43:36,330 with bourbon-flamed pears and some creme fraiche on the side. 937 00:43:43,730 --> 00:43:46,170 The bourbon syrup complements it really well. 938 00:43:46,210 --> 00:43:48,730 She's cut the pears and they're perfectly cooked. 939 00:43:48,770 --> 00:43:50,450 I love the way that it blends 940 00:43:50,490 --> 00:43:52,770 with the creme fraiche, so that sweet 941 00:43:52,810 --> 00:43:55,050 and slightly sour combination is quite nice. 942 00:43:55,090 --> 00:43:57,570 Layered throughout the whole thing is heat. 943 00:43:57,610 --> 00:43:59,930 Heat from the bourbon, heat from the ginger. 944 00:43:59,970 --> 00:44:03,050 And then I'm left with almost this really intense, peppery heat 945 00:44:03,090 --> 00:44:04,570 on my tongue as well at the end. 946 00:44:04,610 --> 00:44:06,690 It's actually a really interesting dessert. 947 00:44:12,770 --> 00:44:14,370 Oh, yeah. 948 00:44:14,410 --> 00:44:16,170 I really like that. 949 00:44:16,210 --> 00:44:19,370 That cake has taken on some of that bourbon syrup 950 00:44:19,410 --> 00:44:20,730 and it's made it soft. 951 00:44:20,770 --> 00:44:22,810 The lovely, comforting flavour 952 00:44:22,850 --> 00:44:24,730 of a poached pear with ginger, 953 00:44:24,770 --> 00:44:27,210 and black pepper, which just kisses the top of your tongue. 954 00:44:27,250 --> 00:44:29,130 I think it's absolutely delightful. 955 00:44:29,170 --> 00:44:31,090 I am very relieved that it's over 956 00:44:31,130 --> 00:44:33,010 because that was so stressful. 957 00:44:33,050 --> 00:44:34,930 I'm still having a hard...hard time 958 00:44:34,970 --> 00:44:36,570 getting my heart rate down. 959 00:44:36,610 --> 00:44:38,250 So, it was very tough. 960 00:44:38,290 --> 00:44:39,850 SHE INHALES 961 00:44:39,890 --> 00:44:41,850 SHE EXHALES 962 00:44:41,890 --> 00:44:43,530 Ben, you've got a couple of minutes. 963 00:44:43,570 --> 00:44:46,610 Where's our tuna? Ready to slice and go? Fingers crossed, yeah. 964 00:44:46,650 --> 00:44:48,690 You've got to start now, then. Yeah. 965 00:44:51,010 --> 00:44:53,410 Wow! Ben is giving us everything here. 966 00:44:53,450 --> 00:44:54,930 There's so many ingredients. 967 00:44:54,970 --> 00:44:59,210 Sesame seared tuna loin with miso and wasabi-roasted cauliflower, 968 00:44:59,250 --> 00:45:03,370 cucumber salad, burnt garlic and peanut crumb chilli threads, 969 00:45:03,410 --> 00:45:07,130 crispy rice noodles, and a garlic and ginger oil. 970 00:45:07,170 --> 00:45:08,650 Wow! 971 00:45:08,690 --> 00:45:10,490 I do love a sesame seed tuna, 972 00:45:10,530 --> 00:45:12,730 because the outside, the colour 973 00:45:12,770 --> 00:45:15,130 is really nice because you've got those seeds stuck to it. 974 00:45:15,170 --> 00:45:19,250 And then there's that really lovely thin ring of cooked tuna. 975 00:45:19,290 --> 00:45:21,050 We haven't sliced this tuna yet, have we? 976 00:45:21,090 --> 00:45:22,250 You've got a minute. 977 00:45:22,290 --> 00:45:23,770 Are you slicing the tuna? 978 00:45:23,810 --> 00:45:26,890 I was going to, but... They're waiting for us now. 979 00:45:26,930 --> 00:45:29,330 Yeah, I think I'm just going to go. There's your spatula. 980 00:45:29,370 --> 00:45:31,410 Go. Go on, then. Just go on, then. Good boy. 981 00:45:31,450 --> 00:45:32,730 There we go. 982 00:45:32,770 --> 00:45:34,210 Wallop. Whoa! 983 00:45:34,250 --> 00:45:35,530 Look at that. 984 00:45:36,890 --> 00:45:38,690 Chilli threads and what else? 985 00:45:38,730 --> 00:45:40,530 Er, aromatic oil. 986 00:45:40,570 --> 00:45:42,730 About a minute over. Yeah. Can we go? 987 00:45:42,770 --> 00:45:43,810 Yep. Let's go. 988 00:45:43,850 --> 00:45:45,410 Well done. 989 00:45:51,970 --> 00:45:53,810 So, I've cooked a sesame tuna loin 990 00:45:53,850 --> 00:45:56,890 with miso cauliflower, some crispy rice noodles, 991 00:45:56,930 --> 00:45:59,250 and a burnt garlic peanut crumb, 992 00:45:59,290 --> 00:46:00,890 and a cucumber salad. 993 00:46:00,930 --> 00:46:03,210 Lovely.Lovely. Thank you very much.Thank you. 994 00:46:07,730 --> 00:46:10,050 Seared tuna is a little bit raw, normally, 995 00:46:10,090 --> 00:46:13,730 but this is far too raw and it's not been sliced up, either. 996 00:46:13,770 --> 00:46:17,890 The cauliflowers were cooked quite nicely and the cucumbers, I thought, 997 00:46:17,930 --> 00:46:20,850 gave something to the dish. But unfortunately, that miso 998 00:46:20,890 --> 00:46:22,890 coming through, 999 00:46:22,930 --> 00:46:25,050 it is very, very over-seasoned. 1000 00:46:27,210 --> 00:46:30,650 That fish is really salty with soy. 1001 00:46:30,690 --> 00:46:34,370 I always thought Ben was attempting too much, and that means he simply 1002 00:46:34,410 --> 00:46:37,130 can't focus on the really important things, like the cookery 1003 00:46:37,170 --> 00:46:38,370 of his tuna. 1004 00:46:38,410 --> 00:46:40,650 BEN SIGHS 1005 00:46:40,690 --> 00:46:42,290 Ben, you've got three minutes. 1006 00:46:42,330 --> 00:46:45,170 I'm guessing you've still got a fair bit to do, right, chef? 1007 00:46:45,210 --> 00:46:48,210 Yeah, a lot. What have you got that you can serve? Er... 1008 00:46:48,250 --> 00:46:50,490 Well, most things, it's just not the bonbon, I think. 1009 00:46:50,530 --> 00:46:52,610 No bonbon. Bonbon gone? Fully gone. 1010 00:46:52,650 --> 00:46:55,770 Ben's main - still so much going on to the plate. 1011 00:46:55,810 --> 00:46:58,370 Ben has been quite brave here to wrap his venison 1012 00:46:58,410 --> 00:47:02,210 in the Serrano ham, so he's got no idea if it's cooked or not inside. 1013 00:47:02,250 --> 00:47:04,370 So he's going to find out at the last minute. 1014 00:47:04,410 --> 00:47:06,490 Right. Are you going to check that that's cooked? 1015 00:47:06,530 --> 00:47:08,130 Yeah, that's the plan. 1016 00:47:09,290 --> 00:47:11,210 That looks all right to me. Yeah. 1017 00:47:11,250 --> 00:47:14,530 And then it comes down to flavour, putting as much flavour, depth 1018 00:47:14,570 --> 00:47:15,810 of flavour as he can into that 1019 00:47:15,850 --> 00:47:17,770 red wine, blackberry and chocolate sauce. 1020 00:47:17,810 --> 00:47:19,730 And what have you got left to do? 1021 00:47:19,770 --> 00:47:22,810 Er, I think it's just kind of doing my kale, to be honest. 1022 00:47:22,850 --> 00:47:25,490 You've got mushrooms to finish off, and you want to do kale? 1023 00:47:25,530 --> 00:47:28,370 Do the mushrooms properly and forget the kale. 1024 00:47:28,410 --> 00:47:29,730 Yep. 1025 00:47:33,170 --> 00:47:35,050 We're off. Here we go. 1026 00:47:35,090 --> 00:47:36,610 BEN LAUGHS 1027 00:47:36,650 --> 00:47:38,170 You're three minutes over. 1028 00:47:40,570 --> 00:47:42,610 You happy with that venison? I am, yeah. 1029 00:47:44,050 --> 00:47:46,170 Are you done? Yeah, unfortunately. 1030 00:47:46,210 --> 00:47:47,770 Big breath and smile. Yeah. 1031 00:47:47,810 --> 00:47:49,450 OK? Yeah. Go. Cool. 1032 00:47:49,490 --> 00:47:50,770 Thank you. 1033 00:47:59,730 --> 00:48:03,250 So, you've got a Serrano ham-roasted venison loin with 1034 00:48:03,290 --> 00:48:07,330 some girolles and morels with a celeriac puree, a beurre noisette, 1035 00:48:07,370 --> 00:48:10,850 and a red wine, chocolate and blackberry sauce. 1036 00:48:10,890 --> 00:48:14,130 We're missing the bonbon, the kale and the pickled blackberries. 1037 00:48:14,170 --> 00:48:17,130 Just ran out of time - somewhat predictably, I think! 1038 00:48:17,170 --> 00:48:18,970 LAUGHTER Thank you. 1039 00:48:19,010 --> 00:48:20,730 Thanks very much, Ben. 1040 00:48:24,170 --> 00:48:26,530 I think the venison's been cooked really well, 1041 00:48:26,570 --> 00:48:29,690 and the celeriac puree is really smooth against it. 1042 00:48:29,730 --> 00:48:32,450 But wasn't the sauce meant to have some chocolate in there? 1043 00:48:32,490 --> 00:48:35,810 I was expecting it to have that really nice, silky texture, 1044 00:48:35,850 --> 00:48:37,570 which isn't there. 1045 00:48:37,610 --> 00:48:41,570 I think Ben has fallen foul of MasterChef, hasn't he? 1046 00:48:41,610 --> 00:48:44,130 And he's given himself way too much to do. 1047 00:48:44,170 --> 00:48:46,610 We've got things missing from the plate. 1048 00:48:48,130 --> 00:48:51,770 In the last two rounds, you and I tried gently to tell Ben 1049 00:48:51,810 --> 00:48:54,290 that he's just doing too much and to do less, 1050 00:48:54,330 --> 00:48:56,730 and actually he hasn't listened at all. 1051 00:48:57,810 --> 00:49:00,410 I think what went wrong started with writing the recipe! 1052 00:49:00,450 --> 00:49:02,250 HE LAUGHS 1053 00:49:02,290 --> 00:49:05,450 And trying to do all of that in an hour and 15. 1054 00:49:08,690 --> 00:49:10,450 You've got two minutes. 1055 00:49:10,490 --> 00:49:12,010 Just two minutes. 1056 00:49:12,050 --> 00:49:13,770 Where are the tweezers? 1057 00:49:15,090 --> 00:49:17,970 Abi's starter is chilli butter king scallop and 1058 00:49:18,010 --> 00:49:20,450 tail-on prawn on a bed of samphire, 1059 00:49:20,490 --> 00:49:24,690 with harissa and saffron prawn bisque and a Parmesan crisp. 1060 00:49:27,330 --> 00:49:30,850 Hopefully she's roasted those prawn heads and got maximum flavour 1061 00:49:30,890 --> 00:49:32,690 out of that prawn bisque. 1062 00:49:32,730 --> 00:49:35,610 Searing and cooking that scallop to perfection, 1063 00:49:35,650 --> 00:49:37,570 not overcooking the prawn. 1064 00:49:37,610 --> 00:49:39,330 I actually think there could be 1065 00:49:39,370 --> 00:49:41,850 a huge amount of technique and skill on show here. 1066 00:49:43,810 --> 00:49:45,530 Nice-looking scallops. 1067 00:49:47,770 --> 00:49:50,330 So, it's the Parmesan tuile and the micro herbs and that's it, 1068 00:49:50,370 --> 00:49:52,050 you're done? Yes. You're on time, Abi. 1069 00:49:52,090 --> 00:49:53,890 Yeah. Go. 1070 00:49:53,930 --> 00:49:55,690 There we are. Looks great. 1071 00:49:55,730 --> 00:49:57,450 Off you go. Go for it. Yeah. Well done. 1072 00:49:57,490 --> 00:49:59,490 Lots of good work there as well, my friend. 1073 00:49:59,530 --> 00:50:01,410 Yeah, good on you. Well done, well done. 1074 00:50:02,690 --> 00:50:04,570 Thank you. Thank you. 1075 00:50:04,610 --> 00:50:06,370 Today I've made you a 1076 00:50:06,410 --> 00:50:08,730 seared king scallop with a tail-on prawn 1077 00:50:08,770 --> 00:50:10,890 and Parmesan crisp, with chilli butter 1078 00:50:10,930 --> 00:50:14,570 on a bed of samphire, and a prawn and harissa saffron bisque. 1079 00:50:14,610 --> 00:50:16,690 Enjoy. Thank you. Thanks very much. 1080 00:50:18,610 --> 00:50:20,370 Oh, that smells good. Mm. 1081 00:50:20,410 --> 00:50:22,770 That smells very, very good. 1082 00:50:27,530 --> 00:50:30,170 I think the seafood was cooked really nicely. 1083 00:50:30,210 --> 00:50:33,170 The scallop was great, the prawn was nice and juicy. 1084 00:50:33,210 --> 00:50:34,450 The sauce is lovely. 1085 00:50:34,490 --> 00:50:37,090 There is a beautiful warmth and a slight sweetness running 1086 00:50:37,130 --> 00:50:38,370 through it as well. 1087 00:50:38,410 --> 00:50:41,050 Overall, I think that has been my dish of the day. 1088 00:50:45,570 --> 00:50:47,970 Boom! Come on, Abi! 1089 00:50:49,330 --> 00:50:51,530 Ooh, that's a... That's a cracker. 1090 00:50:51,570 --> 00:50:53,650 That's a cracker of a dish. 1091 00:50:53,690 --> 00:50:55,530 That sauce is fabulous. 1092 00:50:55,570 --> 00:50:58,570 It is thick and heady with prawn flavour. 1093 00:50:58,610 --> 00:51:00,490 I'm really impressed with Abi, actually. 1094 00:51:00,530 --> 00:51:03,570 She's done lots and lots of things here, and done it very, very well. 1095 00:51:05,130 --> 00:51:06,650 OK, Abi. Yeah. Well done. 1096 00:51:06,690 --> 00:51:08,930 You're under control here, aren't you? Yes, think so. 1097 00:51:08,970 --> 00:51:11,810 You've got lamb in 15, please. Yeah. And the sauce. 1098 00:51:11,850 --> 00:51:13,530 Oh, yeah. Yeah, that's fine. 1099 00:51:15,290 --> 00:51:18,650 This almost sounds like a Sunday lunch. It sounds excellent. 1100 00:51:18,690 --> 00:51:21,450 So, the lamb loin, there's not much fat on there. 1101 00:51:21,490 --> 00:51:22,850 It's very, very lean. 1102 00:51:22,890 --> 00:51:26,810 So let's hope that she tries to keep that quite juicy, seared well. 1103 00:51:26,850 --> 00:51:30,650 Fondant potatoes can actually take quite a long time to cook as well. 1104 00:51:30,690 --> 00:51:34,930 So, there's nothing express about her dishes, is there? 1105 00:51:38,770 --> 00:51:40,650 Oh, Abi! 1106 00:51:40,690 --> 00:51:42,490 Looking good! Yeah. 1107 00:51:42,530 --> 00:51:44,690 Abi, two minutes, we need to go. OK. 1108 00:51:46,650 --> 00:51:48,850 What's in there? The fondants? Yeah. 1109 00:51:48,890 --> 00:51:50,330 Oh, yummy! 1110 00:51:50,370 --> 00:51:51,970 60 seconds, Abi. 1111 00:51:56,850 --> 00:51:58,290 Have you tasted it? 1112 00:51:58,330 --> 00:52:01,050 Yeah, it tastes lovely, it's just a bit thin. 1113 00:52:01,090 --> 00:52:03,090 Come on. Well done, you. 1114 00:52:09,050 --> 00:52:11,930 For your main course, I've made some lamb loin fillets 1115 00:52:11,970 --> 00:52:16,050 with fondant potatoes, pomegranate and mint carrots in a red wine jus. 1116 00:52:16,090 --> 00:52:17,690 Thank you so much. 1117 00:52:23,010 --> 00:52:25,210 I think it's fair to say that Abi knows how to cook. 1118 00:52:25,250 --> 00:52:27,090 The lamb is cooked nicely. 1119 00:52:27,130 --> 00:52:28,930 The carrots are cooked well. 1120 00:52:28,970 --> 00:52:30,330 Yeah, I liked the potato. 1121 00:52:30,370 --> 00:52:32,490 They were nice and soft. But overall, 1122 00:52:32,530 --> 00:52:35,290 the sauce has just not brought the dish together. 1123 00:52:35,330 --> 00:52:38,610 I don't feel like there's any sort of depth or any harmony. 1124 00:52:40,250 --> 00:52:41,810 The pomegranate is inspired. 1125 00:52:41,850 --> 00:52:45,730 I love mint with the lamb - sharp, cuts through the fat of the lamb. 1126 00:52:45,770 --> 00:52:49,010 Lots of technique on show, but in a very simple appearance. 1127 00:52:49,050 --> 00:52:50,770 This is what good food is all about. 1128 00:52:50,810 --> 00:52:52,730 That was definitely the hardest challenge. 1129 00:52:52,770 --> 00:52:55,530 The time that you've got to make the two dishes, you've got 1130 00:52:55,570 --> 00:52:57,610 to be so organised, and I'm not organised. 1131 00:52:57,650 --> 00:53:00,130 The jus obviously was my let-down because it was a bit runny, 1132 00:53:00,170 --> 00:53:02,090 but it did taste nice, so they might let me off. 1133 00:53:02,130 --> 00:53:03,690 I don't know! 1134 00:53:04,810 --> 00:53:06,850 Really big round, lots and lots of pressure. 1135 00:53:06,890 --> 00:53:09,330 We did see tension and we did see issues. 1136 00:53:09,370 --> 00:53:11,570 That doesn't mean we haven't got talent. 1137 00:53:13,210 --> 00:53:15,490 The dining room have had their say, 1138 00:53:15,530 --> 00:53:17,850 and today their cook of the day is Abi, 1139 00:53:17,890 --> 00:53:20,730 and I have to agree with them, Gregg. 1140 00:53:20,770 --> 00:53:23,770 Two good courses and delicious food. 1141 00:53:23,810 --> 00:53:25,490 Abi is going through, my friend. 1142 00:53:25,530 --> 00:53:28,290 We've only got two more places. 1143 00:53:28,330 --> 00:53:31,610 Max, Tatiana and Ben - 1144 00:53:31,650 --> 00:53:33,250 one of them's going to go home. 1145 00:53:33,290 --> 00:53:36,690 The fact is that there were ups and downs, ifs and buts 1146 00:53:36,730 --> 00:53:38,130 for all of them. 1147 00:53:38,170 --> 00:53:41,210 Max, I think all of us - me, you, the dining room - 1148 00:53:41,250 --> 00:53:42,610 really loved the dessert. 1149 00:53:42,650 --> 00:53:46,090 We found aspects of his chicken main questionable. 1150 00:53:46,130 --> 00:53:47,810 There wasn't enough chicken for me. 1151 00:53:47,850 --> 00:53:49,370 There wasn't enough sauce for me. 1152 00:53:49,410 --> 00:53:52,130 The potatoes could have done with a bit more cooking. 1153 00:53:52,170 --> 00:53:54,850 The most ambitious cook in the room today was Ben. 1154 00:53:54,890 --> 00:53:56,970 All sorts of different things on a plate. 1155 00:53:57,010 --> 00:54:00,330 But what happened was, he didn't focus on that piece of tuna. 1156 00:54:00,370 --> 00:54:02,570 Main course, he didn't get everything done. 1157 00:54:02,610 --> 00:54:05,330 With Tatiana, our thoughts were completely echoed by the guests 1158 00:54:05,370 --> 00:54:07,850 in the dining room - unimpressed by a bowl of pasta, 1159 00:54:07,890 --> 00:54:09,730 enjoyed the dessert. 1160 00:54:09,770 --> 00:54:11,930 That ginger sponge with the pepper going through, 1161 00:54:11,970 --> 00:54:13,730 I thought was absolutely delicious. 1162 00:54:14,890 --> 00:54:17,770 Who's joining Abi, going through to a quarterfinal, 1163 00:54:17,810 --> 00:54:19,650 and who's going home? 1164 00:54:20,770 --> 00:54:23,810 Who are we prepared to take a chance on? 1165 00:54:25,530 --> 00:54:27,130 I want a place in the quarterfinal 1166 00:54:27,170 --> 00:54:29,410 more than anything else in the world right now. 1167 00:54:29,450 --> 00:54:33,290 And I will fight tooth and nail to get that place. 1168 00:54:33,330 --> 00:54:37,250 Now more than ever, my reason for staying is to prove a point. 1169 00:54:37,290 --> 00:54:39,970 I hate not doing everything absolutely perfectly. 1170 00:54:40,010 --> 00:54:43,330 If I could go back and do it again right now, I would. 1171 00:54:43,370 --> 00:54:45,570 I have no idea if I've done enough. 1172 00:54:45,610 --> 00:54:47,890 I know what my chances are mathematically. 1173 00:54:47,930 --> 00:54:52,130 But in terms of what I've done, I have...I have no clue. 1174 00:55:01,210 --> 00:55:02,770 Well done, that's a lot of pressure. 1175 00:55:02,810 --> 00:55:06,290 This early in the competition, that was a big, big challenge. 1176 00:55:07,370 --> 00:55:09,450 We gathered the thoughts from the dining room. 1177 00:55:09,490 --> 00:55:10,930 A mixed response. 1178 00:55:10,970 --> 00:55:14,330 Some of the stuff they loved, some of the stuff they could 1179 00:55:14,370 --> 00:55:16,330 clearly see the issues. 1180 00:55:19,370 --> 00:55:23,130 There was one person today who stood out 1181 00:55:23,170 --> 00:55:26,450 as a great cook, impressed Gregg and I, 1182 00:55:26,490 --> 00:55:28,930 and really impressed the dining room. 1183 00:55:30,730 --> 00:55:32,650 Abi, congratulations. 1184 00:55:32,690 --> 00:55:34,970 You're through to a MasterChef quarterfinal. 1185 00:55:35,010 --> 00:55:36,450 Thank you! 1186 00:55:36,490 --> 00:55:39,170 Honestly, really, really well done. 1187 00:55:40,770 --> 00:55:42,530 At the start of this, we said 1188 00:55:42,570 --> 00:55:45,130 there were three quarterfinal places, 1189 00:55:45,170 --> 00:55:48,250 and that does mean that one of you is leaving us. 1190 00:55:50,170 --> 00:55:52,810 The person leaving us is... 1191 00:55:55,450 --> 00:55:56,930 ..is Ben. 1192 00:55:58,050 --> 00:56:00,370 Ben, thank you very much for all your hard work. 1193 00:56:00,410 --> 00:56:01,930 Thanks very much for your ambition. 1194 00:56:01,970 --> 00:56:03,570 It's been great to meet you. 1195 00:56:07,170 --> 00:56:10,090 A little bit of regret with how much I decided to do. 1196 00:56:10,130 --> 00:56:11,570 A lot of regret, I guess. 1197 00:56:11,610 --> 00:56:13,850 I'm still going to keep cooking complicated food, 1198 00:56:13,890 --> 00:56:16,130 but I won't be trying to do it in an hour and 15 minutes. 1199 00:56:16,170 --> 00:56:17,570 It's going to be quite nice 1200 00:56:17,610 --> 00:56:20,450 to just get back to my own kitchen and chill out a little bit. 1201 00:56:22,930 --> 00:56:25,730 Congratulations. You three are MasterChef quarterfinalists. 1202 00:56:25,770 --> 00:56:27,170 Well done. 1203 00:56:30,050 --> 00:56:31,570 I can't believe it! 1204 00:56:31,610 --> 00:56:33,650 I'm feeling...I'm feeling, obviously, 1205 00:56:33,690 --> 00:56:35,450 very happy, very proud of myself. 1206 00:56:37,090 --> 00:56:38,450 I am very relieved. 1207 00:56:38,490 --> 00:56:40,370 I am more shocked than anything. 1208 00:56:40,410 --> 00:56:42,610 I was not confident with that round. 1209 00:56:44,970 --> 00:56:46,410 I'm elated. 1210 00:56:46,450 --> 00:56:49,290 I'm just over the moon right now. 1211 00:56:49,330 --> 00:56:50,610 There's more to come. 1212 00:56:50,650 --> 00:56:52,130 There's always more to come. 1213 00:56:52,170 --> 00:56:54,130 I'm just getting started. 1214 00:57:02,050 --> 00:57:03,850 Next time - 1215 00:57:03,890 --> 00:57:06,810 six more home cooks compete for the right to 1216 00:57:06,850 --> 00:57:09,650 wear a MasterChef apron... 1217 00:57:09,690 --> 00:57:11,450 My hands don't work. 1218 00:57:11,490 --> 00:57:13,290 Sorry. Whoa! Whoa! 1219 00:57:15,450 --> 00:57:17,050 That is powerful. 1220 00:57:17,090 --> 00:57:20,490 ..before battling for a place in the quarterfinal. 1221 00:57:20,530 --> 00:57:23,050 This is bloomin' delicious! 1222 00:57:23,090 --> 00:57:24,850 SHE EXHALES