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
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I can't fault it.
17
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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.
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Who's got what it takes?
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00:01:00,970 --> 00:01:03,810
Who can hold on tight,
all the way to the end?
24
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We are about to eat ourselves
to an absolute standstill.
25
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I'm ready. Let's go!
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These six passionate home cooks
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00:01:17,730 --> 00:01:20,050
all think they've got what it takes
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00:01:20,090 --> 00:01:22,210
to become MasterChef Champion.
29
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But at the end of today's heat,
only three will make it through
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00:01:27,330 --> 00:01:29,210
to this week's quarterfinal.
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I'm telling myself I'm not nervous.
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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.
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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.
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00:01:45,930 --> 00:01:47,410
To be cooking for John and Gregg,
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it's a massive privilege.
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You know, if I'd seen them
outside, I'd run to take
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00:01:50,930 --> 00:01:52,810
an autograph or something,
but today I'll be
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00:01:52,850 --> 00:01:55,130
standing next to
them and it's just amazing.
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00:01:59,730 --> 00:02:02,930
Welcome, all six of you,
to the MasterChef kitchen.
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This is your opportunity to show
43
00:02:05,330 --> 00:02:07,090
Gregg and I how good a cook
44
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you really are.
45
00:02:08,970 --> 00:02:11,370
This round we call...
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..Basic to Brilliant.
47
00:02:13,770 --> 00:02:16,050
Taking an everyday item that's in
48
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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
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00:02:23,850 --> 00:02:25,250
dish, and then me and John
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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.
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00:02:34,530 --> 00:02:37,330
You have an hour and 20 minutes.
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Off you go.
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00:02:44,730 --> 00:02:47,170
19-year-old philosophy student
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00:02:47,210 --> 00:02:50,890
Khinley grew up with
his Korean mum's cooking
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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
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{\an8}which people don't expect, but also
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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?
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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,
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served with spicy Korean stew,
69
00:03:21,050 --> 00:03:24,490
and I will have a side
of a mango muchim,
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00:03:24,530 --> 00:03:25,930
which is like a kimchi,
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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?
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00:03:31,050 --> 00:03:33,170
My dad works for the Foreign Office,
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and my parents have moved out
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to Rome relatively recently.
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00:03:36,770 --> 00:03:38,730
Brilliant. Absolutely brilliant.
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00:03:40,490 --> 00:03:42,290
He's making us gnocchi.
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00:03:43,410 --> 00:03:45,450
He's got to make that gnocchi
nice and fluffy.
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He's got to put it into a pot -
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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
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00:03:52,050 --> 00:03:53,970
a Korean-style pork stew
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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
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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...
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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
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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,
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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
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00:05:19,930 --> 00:05:22,170
surviving with all the big flavours.
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00:05:27,170 --> 00:05:29,650
50-year-old Yogita moved to
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00:05:29,690 --> 00:05:32,210
the UK 22 years ago and dreams
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00:05:32,250 --> 00:05:34,890
of opening a cooking school,
teaching her native
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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,
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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.
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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.
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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...
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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
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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.
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00:06:34,050 --> 00:06:35,370
All right?
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00:06:35,410 --> 00:06:37,970
BLENDER WHIRS
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00:06:38,010 --> 00:06:40,370
Civil servant Max was born in Kenya
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00:06:40,410 --> 00:06:45,130
and started cooking when he moved
to the UK 12 years ago.
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00:06:45,170 --> 00:06:48,450
{\an8}I would reminisce about
foods that my mum made for me.
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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
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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.
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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
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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.
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00:07:23,690 --> 00:07:24,730
Whoa!
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00:07:24,770 --> 00:07:27,370
I know desserts are your weak point,
so I'm hoping that
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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,
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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
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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
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00:07:49,970 --> 00:07:52,170
by her French-Italian mother.
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00:07:52,210 --> 00:07:54,170
{\an8}I have Asperger's syndrome, and
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00:07:54,210 --> 00:07:56,530
{\an8}trying to integrate myself socially
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00:07:56,570 --> 00:07:58,410
{\an8}has become a big thing for me.
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00:08:00,370 --> 00:08:02,290
And...
INDISTINCT
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Cooking is a comfort because
if you're eating,
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00:08:05,330 --> 00:08:06,890
everyone else is eating.
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00:08:08,130 --> 00:08:10,930
Everyone has something
to talk about,
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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.
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00:08:23,730 --> 00:08:26,490
So, instead of the tortilla
using water, she's going
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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