1 00:00:02,041 --> 00:00:05,721 It's the MasterChef quarterfinal, 2 00:00:05,721 --> 00:00:10,921 and this week's six best cooks are back. 3 00:00:10,921 --> 00:00:14,321 It feels unbelievable to be a quarterfinalist. 4 00:00:14,321 --> 00:00:18,321 The pressure is mounting up quite a lot. 5 00:00:18,321 --> 00:00:21,961 I am willing to physically fight for a place in the knockout week. 6 00:00:23,201 --> 00:00:26,801 Confidence, I'm not sure... SHE LAUGHS 7 00:00:26,801 --> 00:00:29,081 ..but I'll be fine, just act cool. 8 00:00:29,081 --> 00:00:32,161 The judges need to see perfect dishes now, 9 00:00:32,161 --> 00:00:34,681 and there's no room for any errors. 10 00:00:34,681 --> 00:00:36,401 I have not come here to play, 11 00:00:36,401 --> 00:00:40,201 I've come here to slay, and I'm going to slay it today. 12 00:00:40,201 --> 00:00:44,001 Let's do it, let's make some mouths really happy, I think. 13 00:00:45,561 --> 00:00:50,681 Tonight, they will face one challenge - to cook an exceptional 14 00:00:50,681 --> 00:00:55,401 dish from a brief set by esteemed food writer Leyla Kazim. 15 00:00:58,521 --> 00:01:01,201 If they are serious about winning this competition, they've got 16 00:01:01,201 --> 00:01:02,881 to shine right now. 17 00:01:02,881 --> 00:01:07,921 But they've got to get through this round, and it is brutal. 18 00:01:24,761 --> 00:01:29,441 Congratulations, all six of you, because you are now 19 00:01:29,441 --> 00:01:31,321 MasterChef quarterfinalists, 20 00:01:31,321 --> 00:01:33,641 Whoop, whoop! 21 00:01:33,641 --> 00:01:37,721 Today, you will not be cooking just for Gregg and I. 22 00:01:37,721 --> 00:01:42,201 Ladies and gentlemen, renowned food writer, Leyla Kazim. 23 00:01:42,201 --> 00:01:43,441 Wow! 24 00:01:48,481 --> 00:01:53,481 So my brief for you today is to create a dish that you would make 25 00:01:53,481 --> 00:01:56,721 for someone if they came up to you feeling a little bit 26 00:01:56,721 --> 00:02:00,481 under the weather or in need of a pick-me-up, something 27 00:02:00,481 --> 00:02:04,361 that is going to nourish and restore them. 28 00:02:04,361 --> 00:02:08,681 After tasting all of these dishes, I want to feel really good. 29 00:02:08,681 --> 00:02:11,481 Only three of you will be going through to the next round, which, 30 00:02:11,481 --> 00:02:16,161 of course, does mean three of you will be leaving the competition. 31 00:02:16,161 --> 00:02:18,361 90 minutes. Off you go. 32 00:02:22,401 --> 00:02:24,961 I think what's particularly great about this brief 33 00:02:24,961 --> 00:02:27,961 is that people are going to interpret it in different ways. 34 00:02:27,961 --> 00:02:32,561 So you can go down the kind of "food is medicine" route and really focus 35 00:02:32,561 --> 00:02:36,481 on the potent properties that a lot of foodstuffs have. 36 00:02:37,961 --> 00:02:41,561 Or you could go down more of a comfort route. 37 00:02:41,561 --> 00:02:44,841 I'm open to both. I want taste, 38 00:02:44,841 --> 00:02:49,761 I want a story, I want to feel good after eating it. 39 00:02:49,761 --> 00:02:52,281 Abi's got a sense of finesse about her. 40 00:02:52,281 --> 00:02:55,041 She takes classic ideas, but she pulls them apart 41 00:02:55,041 --> 00:02:56,361 a little bit. 42 00:02:56,361 --> 00:02:58,281 I think that has been my dish of the day. 43 00:02:58,281 --> 00:03:00,841 She's got to continue to deliver. 44 00:03:01,841 --> 00:03:03,561 Food, for me, is definitely 45 00:03:03,561 --> 00:03:05,841 all about nourishing and restoring others anyway. 46 00:03:05,841 --> 00:03:08,761 I'm definitely focusing on flavour rather than flair today, 47 00:03:08,761 --> 00:03:11,241 but hopefully it works in my favour. 48 00:03:14,441 --> 00:03:18,361 So today I'm making an Asian take on a beef and carrot stew, 49 00:03:18,361 --> 00:03:23,641 with wasabi mash, tempura enoki mushrooms and garlic green beans. 50 00:03:23,641 --> 00:03:28,401 Oh, and why have you chosen this dish and those ingredients? 51 00:03:28,401 --> 00:03:31,481 I took the brief almost as, like, a hug in a dish. 52 00:03:31,481 --> 00:03:32,961 I think mashed potatoes are one 53 00:03:32,961 --> 00:03:34,921 of the most comforting things you can eat. 54 00:03:34,921 --> 00:03:38,121 And I always aim towards Asian flavours, so it wants to smell 55 00:03:38,121 --> 00:03:40,841 and taste like a Chinese takeaway, almost, 56 00:03:40,841 --> 00:03:43,561 but then and look and feel like a stew as well. 57 00:03:45,881 --> 00:03:49,641 Things that are stews and broth-y are always good 58 00:03:49,641 --> 00:03:53,481 for wanting that sense of eating something that's going to make 59 00:03:53,481 --> 00:03:55,561 you feel good inside. 60 00:03:55,561 --> 00:03:59,961 What Abi's doing is she's taking her beef with bacon and onions, 61 00:03:59,961 --> 00:04:03,561 she's adding to that star anise and five spice, the flavours 62 00:04:03,561 --> 00:04:06,561 of the inside of a Chinese duck. 63 00:04:06,561 --> 00:04:09,241 That beef can go dry or it can be tough. 64 00:04:09,241 --> 00:04:12,201 I hope it's somewhere in the middle where it falls apart in your mouth 65 00:04:12,201 --> 00:04:15,321 and it's lovely and succulent and moist. 66 00:04:15,321 --> 00:04:17,201 I like a very smooth mashed potato. 67 00:04:17,201 --> 00:04:20,481 I love that there's going to be this kind of horseradish wasabi 68 00:04:20,481 --> 00:04:22,041 heat in there. 69 00:04:22,041 --> 00:04:23,961 So I'm excited to eat this one. 70 00:04:25,481 --> 00:04:28,401 Da-da-da-da-da-da. 71 00:04:28,401 --> 00:04:30,201 What I admire about Max, 72 00:04:30,201 --> 00:04:32,681 he takes few ingredients and he produces 73 00:04:32,681 --> 00:04:34,841 really good, tasty food. 74 00:04:34,841 --> 00:04:38,601 You have taken the banana and done wonders with it. 75 00:04:40,321 --> 00:04:42,401 Please tell me what you're cooking today. 76 00:04:42,401 --> 00:04:45,041 So I'm making for you what my mum would normally make for me 77 00:04:45,041 --> 00:04:46,241 when I was ill. 78 00:04:46,241 --> 00:04:50,081 And this is my ethnic identity, this is my mum's food. 79 00:04:50,081 --> 00:04:51,761 Wow! 80 00:04:51,761 --> 00:04:54,521 We have got quite a complex dish here. 81 00:04:54,521 --> 00:04:56,721 He's starting off with a tarka dhal. 82 00:04:56,721 --> 00:04:59,401 He's taking lots and lots of lentils, cooking them really, 83 00:04:59,401 --> 00:05:02,761 really well, almost like a soup with lots of different spices. 84 00:05:02,761 --> 00:05:05,081 On top of that, he's doing a rice mixture, 85 00:05:05,081 --> 00:05:08,681 and that is rice and lentils with lots and lots of turmeric. 86 00:05:08,681 --> 00:05:11,121 We're then getting curried okra, 87 00:05:11,121 --> 00:05:14,001 and then a piece of pan-fried sea bream. 88 00:05:14,001 --> 00:05:17,081 He's kept the skin on, so I hope that skin's nice and crispy. 89 00:05:17,081 --> 00:05:19,201 And then he's going to serve that whole thing 90 00:05:19,201 --> 00:05:21,641 with a fish curry sauce. 91 00:05:21,641 --> 00:05:24,521 This, for me sounds like something which is really nourishing. 92 00:05:24,521 --> 00:05:27,761 His issue now is how wet the dish is. 93 00:05:29,601 --> 00:05:33,641 Why would your mum make you this dish when you were ill? 94 00:05:33,641 --> 00:05:37,041 What's so special about it? Being the last-born, 95 00:05:37,041 --> 00:05:39,041 I was loved, cherished and pampered... 96 00:05:39,041 --> 00:05:40,761 SHE LAUGHS 97 00:05:40,761 --> 00:05:45,241 ..and all these foods combined together would really help 98 00:05:45,241 --> 00:05:48,601 overcome any illnesses that I had as a child. 99 00:05:50,921 --> 00:05:53,881 There are a lot of spices going into this, which I'm very pleased 100 00:05:53,881 --> 00:05:57,081 about because spices are the cornerstone 101 00:05:57,081 --> 00:05:59,641 of health-giving properties. 102 00:05:59,641 --> 00:06:04,401 But there is the possibility that the fish gets drowned out. 103 00:06:06,041 --> 00:06:09,201 Folks, you have got just one hour left. 104 00:06:09,201 --> 00:06:11,401 Yeah, leave that to me next time, I think. 105 00:06:14,361 --> 00:06:16,921 Oh, they must be the strongest onions I've ever met 106 00:06:16,921 --> 00:06:19,641 in my life. Should have brought the swimming goggles, big, old 107 00:06:19,641 --> 00:06:22,041 snorkelling mask on. 108 00:06:22,041 --> 00:06:24,361 Tom from Scotland has got his heart and soul firmly 109 00:06:24,361 --> 00:06:26,241 in classic European cookery. 110 00:06:26,241 --> 00:06:30,281 This is, quite straightforwardly, absolutely blooming delicious. 111 00:06:30,281 --> 00:06:35,641 It IS popular, and if he does it really well, it's unstoppable. 112 00:06:35,641 --> 00:06:39,681 Cooking for John, Gregg and a food critic, it doesn't really get 113 00:06:39,681 --> 00:06:41,201 any bigger than that, 114 00:06:41,201 --> 00:06:44,641 so today is all about focus and perfection. 115 00:06:47,241 --> 00:06:50,001 Please tell me what you are cooking today. 116 00:06:50,001 --> 00:06:53,041 So I'm making a curried battered cod 117 00:06:53,041 --> 00:06:56,081 with some goose fat chips... Mm-hm. ..chip shop 118 00:06:56,081 --> 00:07:00,441 curry sauce, home-made pickled onions and mushy pea. 119 00:07:00,441 --> 00:07:02,881 How do you think it's going to make me feel when I eat it? 120 00:07:02,881 --> 00:07:06,681 Because I want something that's going to nourish me and restore me. 121 00:07:06,681 --> 00:07:09,241 I'm hoping it's going to put a smile on your face. Oh! 122 00:07:09,241 --> 00:07:13,401 We've just been to the Isle of Mull on our holidays, and it's something 123 00:07:13,401 --> 00:07:14,961 that our kids loved. 124 00:07:14,961 --> 00:07:17,881 However you're feeling, whether you're on top of the world 125 00:07:17,881 --> 00:07:19,521 or whether you're at rock-bottom, 126 00:07:19,521 --> 00:07:23,601 it's a dish that kind of just makes you feel good inside. 127 00:07:25,841 --> 00:07:28,801 We've got to have a good crisp batter. 128 00:07:28,801 --> 00:07:34,001 Plus turmeric in there is like a powerhouse of so many potent 129 00:07:34,001 --> 00:07:35,761 health-giving properties. 130 00:07:37,081 --> 00:07:38,801 Now, he's making a curry sauce 131 00:07:38,801 --> 00:07:41,081 from onions, curry powder and apples. 132 00:07:41,081 --> 00:07:43,081 Great. Now, the chips themselves, 133 00:07:43,081 --> 00:07:46,641 he's using an apple corer to make sure they're perfectly round. 134 00:07:46,641 --> 00:07:51,321 Then they're going to goose-fat in the oven like a roast potato. 135 00:07:51,321 --> 00:07:52,801 I want a flappy chip. 136 00:07:56,601 --> 00:07:57,721 Dinta is a vegetarian, 137 00:07:57,721 --> 00:08:01,361 she loves the flavours of India, but she's also a fusion cook. 138 00:08:01,361 --> 00:08:04,801 Perfectly spiced, a little bit of heat. I think it's great. 139 00:08:04,801 --> 00:08:06,081 Hooray for Dinta! 140 00:08:07,921 --> 00:08:10,001 Dinta, she is doing us a thali, 141 00:08:10,001 --> 00:08:12,921 and on that thali, she has a paneer pasty. 142 00:08:14,121 --> 00:08:18,401 We have a puri, which is a lovely little puff, a piece of bread, 143 00:08:18,401 --> 00:08:22,561 a khadi, which is a chickpea almost soup made with yoghurt. 144 00:08:22,561 --> 00:08:26,721 Then we have a bhindi, or an okra curry, which is going on the side. 145 00:08:26,721 --> 00:08:28,881 Then we've got rice, shrikhand, 146 00:08:28,881 --> 00:08:31,281 which is a sweetened strained yoghurt, 147 00:08:31,281 --> 00:08:33,081 flavoured with saffron. 148 00:08:33,081 --> 00:08:35,721 Then we got a little palate cleanser, which is a chocolate cup 149 00:08:35,721 --> 00:08:38,921 flavoured with rose syrup and fennel seeds. 150 00:08:38,921 --> 00:08:42,161 I mean, I just don't know how she's doing it all. 151 00:08:42,161 --> 00:08:45,641 I need to lie down, just thinking about it. 152 00:08:45,641 --> 00:08:48,561 As a doctor, as a GP, what did you think when you got the brief? 153 00:08:48,561 --> 00:08:51,241 Obviously, it's really good to make sure that you are going 154 00:08:51,241 --> 00:08:54,281 to be eating nutritious food. As you know, you don't want to get unwell. 155 00:08:54,281 --> 00:08:57,801 So, actually, a lot of my components of my dish, they are healthy, apart 156 00:08:57,801 --> 00:09:00,361 from the fried stuff, but you're allowed to indulge, 157 00:09:00,361 --> 00:09:02,681 it's fine once in a while. 158 00:09:05,241 --> 00:09:07,281 Dinta's given herself a huge amount of work to do, 159 00:09:07,281 --> 00:09:10,521 but she seems quite calm, she seems quite ordered. 160 00:09:10,521 --> 00:09:13,241 Pressure has got me where I am so far in my life. 161 00:09:13,241 --> 00:09:15,201 I've done night shifts, 162 00:09:15,201 --> 00:09:18,081 I've done placements where I'm looking after over 100 people. 163 00:09:18,081 --> 00:09:19,561 Pressure makes me thrive. 164 00:09:24,241 --> 00:09:27,201 Lulu has introduced to the flavours of Tanzania. 165 00:09:27,201 --> 00:09:31,801 She's got skills, she's got style, and she likes it fiery-hot. 166 00:09:31,801 --> 00:09:37,641 My eyes are sore with the ferocity of that sauce. Well done, you. 167 00:09:37,641 --> 00:09:39,641 The food I'm going to cook today, 168 00:09:39,641 --> 00:09:43,281 it's like having a warm blanket on a chilly day on your body, 169 00:09:43,281 --> 00:09:45,201 and it just gives you a nice cuddle and hug, 170 00:09:45,201 --> 00:09:48,281 and I want the judges to enjoy that as well. 171 00:09:48,281 --> 00:09:50,401 Lulu, what are you making for us? 172 00:09:50,401 --> 00:09:51,801 I'm making ugali, 173 00:09:51,801 --> 00:09:56,681 African stew, spinach with coconut milk, and a sambharo. 174 00:09:56,681 --> 00:09:59,281 What's an ugali? Ugali is a cornmeal mash, 175 00:09:59,281 --> 00:10:01,801 which is a food from my heart from home. 176 00:10:01,801 --> 00:10:04,281 So you're going to take a piece of it, like, 177 00:10:04,281 --> 00:10:07,281 as if you'll have a bread or naan, and dip it in the sauce that you 178 00:10:07,281 --> 00:10:08,681 like, and put it in your mouth. 179 00:10:09,841 --> 00:10:12,761 The cornmeal porridge is really hard to get right, cos you've got 180 00:10:12,761 --> 00:10:15,441 to beat it and beat it until such time as it's quite sticky, 181 00:10:15,441 --> 00:10:19,121 otherwise it doesn't hold your food when you pick it up. 182 00:10:19,121 --> 00:10:22,161 She's made a beef stew with lots and lots of garlic, lots 183 00:10:22,161 --> 00:10:23,601 and lots of ginger. 184 00:10:23,601 --> 00:10:26,361 That beef has to be lovely and tender and melt in our mouths. 185 00:10:26,361 --> 00:10:27,881 I don't want tough meat. 186 00:10:27,881 --> 00:10:30,921 Sambharo, which is a mixture of carrots 187 00:10:30,921 --> 00:10:33,561 and onions, mustard seeds with scotch bonnet. 188 00:10:33,561 --> 00:10:37,161 That's a chilli-hot relish which needs to have a crunch to it. 189 00:10:37,161 --> 00:10:39,801 I do this every week cos my fiance will not stop eating it, 190 00:10:39,801 --> 00:10:41,601 and he goes red like a beetroot. 191 00:10:41,601 --> 00:10:44,641 But also, that's such a great ingredient for if, you know, 192 00:10:44,641 --> 00:10:47,241 you've got a cold and you need to... It does, it just cleans out 193 00:10:47,241 --> 00:10:50,081 everything. It just gives you a bit of a...you want to dance a bit more, 194 00:10:50,081 --> 00:10:51,281 you want to eat more. 195 00:10:55,241 --> 00:10:59,521 Guys, you have had one hour, and you have 30 minutes left. 196 00:11:03,041 --> 00:11:06,441 Tatiana really surprised us in the first round. 197 00:11:06,441 --> 00:11:09,241 That, to me, is something you would order in a restaurant. 198 00:11:09,241 --> 00:11:12,081 That's really quite delicious. 199 00:11:12,081 --> 00:11:14,601 It's almost street soul food, 200 00:11:14,601 --> 00:11:17,881 but can she bring a point of difference to it? 201 00:11:17,881 --> 00:11:21,081 I really love the brief, because it's something 202 00:11:21,081 --> 00:11:23,681 in my household that we do a lot 203 00:11:23,681 --> 00:11:26,201 whenever we feel down, and I hope 204 00:11:26,201 --> 00:11:27,561 they like it. 205 00:11:29,761 --> 00:11:31,721 I'm cooking a French onion soup 206 00:11:31,721 --> 00:11:34,121 with a bourguignon-style beef short rib. 207 00:11:34,121 --> 00:11:37,641 That's going to be in a toasted sandwich with some Roquefort, 208 00:11:37,641 --> 00:11:40,001 and it's going to be fried in beef dripping. 209 00:11:40,001 --> 00:11:42,401 Whoa, whoa, whoa, whoa! SHE LAUGHS 210 00:11:42,401 --> 00:11:46,081 Tat, why have you chosen to do such a hearty meal like this? 211 00:11:46,081 --> 00:11:50,441 We had little money at one point, and just when we got home, 212 00:11:50,441 --> 00:11:52,921 we would open a can of tomato soup and have a ham 213 00:11:52,921 --> 00:11:55,921 and cheese toastie with it, and it's just something that always 214 00:11:55,921 --> 00:11:57,601 puts a smile on our faces. 215 00:11:57,601 --> 00:12:00,521 It is very French. Is there a reason for that? 216 00:12:00,521 --> 00:12:03,521 Well, my mum's French, and she taught me how to do both 217 00:12:03,521 --> 00:12:05,281 onion soup and bourguignon. 218 00:12:05,281 --> 00:12:07,721 This is pretty much "Ode to my Mum". 219 00:12:11,161 --> 00:12:13,761 French onion soup is classically served with a piece of bread 220 00:12:13,761 --> 00:12:16,561 with cheese across the top of it. No, no, no, we're not getting that. 221 00:12:16,561 --> 00:12:19,401 Instead, we are getting a toasted sandwich with blue cheese 222 00:12:19,401 --> 00:12:22,921 inside it, and a short rib which has been braised. 223 00:12:22,921 --> 00:12:25,161 You dip it in your French onion soup. 224 00:12:25,161 --> 00:12:27,881 I think that's just about right. Put the flour in now. 225 00:12:27,881 --> 00:12:30,441 It's got to be a classic, good, old-fashioned 226 00:12:30,441 --> 00:12:31,641 French onion soup. 227 00:12:31,641 --> 00:12:35,001 Peppery, warm, sweet with onions, rich with stock, where it 228 00:12:35,001 --> 00:12:37,721 really tickles the back of your throat. 229 00:12:37,721 --> 00:12:40,441 I don't want onion gravy. 230 00:12:40,441 --> 00:12:43,041 We have just 15 minutes left. 231 00:12:43,041 --> 00:12:46,281 Guys, big day, big dinner, let's go. 232 00:12:48,921 --> 00:12:50,881 I think it's going OK. 233 00:12:50,881 --> 00:12:53,761 The mash is a little bit behind, 234 00:12:53,761 --> 00:12:57,921 which I'm a bit anxious about cos I don't want it to be lumpy. 235 00:12:59,241 --> 00:13:01,201 There we go, nice and golden. 236 00:13:03,361 --> 00:13:06,601 I need to stop shaking. 237 00:13:06,601 --> 00:13:07,601 OK, breathe. 238 00:13:10,441 --> 00:13:12,481 Right, ladies and gentlemen, sorry to scare you, 239 00:13:12,481 --> 00:13:14,681 you've got less than five minutes. 240 00:13:14,681 --> 00:13:16,201 Come on, come on, come on. 241 00:13:22,201 --> 00:13:23,681 You have just two minutes. 242 00:13:23,681 --> 00:13:25,801 Come on, up the pace. Two minutes. 243 00:13:35,321 --> 00:13:36,801 Always a last-minute rush, 244 00:13:36,801 --> 00:13:39,321 always the last minute. 245 00:13:39,321 --> 00:13:41,921 Oh, come on. 246 00:13:47,241 --> 00:13:49,001 Guys, that's it. Stop. 247 00:13:49,001 --> 00:13:50,481 Oh! Stop, stop, stop! 248 00:13:52,361 --> 00:13:53,601 Well done! 249 00:13:59,681 --> 00:14:02,041 Tat, if you wouldn't mind, please. 250 00:14:03,761 --> 00:14:05,801 NARRATOR: As an homage to her heritage, 251 00:14:05,801 --> 00:14:10,841 archaeologist Tatiana has cooked French onion soup, served 252 00:14:10,841 --> 00:14:15,121 with a beef short rib and Roquefort toasted sandwich, 253 00:14:15,121 --> 00:14:16,761 fried in beef dripping. 254 00:14:25,041 --> 00:14:26,801 The sandwich is great. 255 00:14:26,801 --> 00:14:30,281 I tasted the beef on its own, it's fantastic. 256 00:14:30,281 --> 00:14:34,681 The soup is kind of a bit too sweet for me, 257 00:14:34,681 --> 00:14:37,761 I felt it was a bit under-seasoned, but the two together 258 00:14:37,761 --> 00:14:40,641 is very comforting and also restorative. 259 00:14:42,201 --> 00:14:44,001 For me, French onion soup is just 260 00:14:44,001 --> 00:14:46,281 onions, stock, a good amount of pepper. 261 00:14:46,281 --> 00:14:49,041 And here you've tried to thicken it with flour, and I've got lumps 262 00:14:49,041 --> 00:14:51,321 of flour in here, which is a real shame. 263 00:14:51,321 --> 00:14:54,081 And I just feel it's a bit too thick and it's becoming 264 00:14:54,081 --> 00:14:55,641 more like onion gravy. 265 00:14:56,881 --> 00:14:58,841 I think your sandwich is great. 266 00:14:58,841 --> 00:15:01,961 Soft bits of beef with a real saltiness that only 267 00:15:01,961 --> 00:15:06,081 the blue Roquefort cheese can bring up. 268 00:15:06,081 --> 00:15:09,401 It's a shame there's bits of flour floating around in your soup, 269 00:15:09,401 --> 00:15:10,881 it shouldn't be there. 270 00:15:12,241 --> 00:15:15,321 I am a bit disappointed that there were bits of flour 271 00:15:15,321 --> 00:15:16,761 still in the soup. 272 00:15:16,761 --> 00:15:20,801 I thought I got them all, but, clearly, they multiplied. 273 00:15:20,801 --> 00:15:22,801 SHE LAUGHS 274 00:15:25,001 --> 00:15:27,081 NARRATOR: Salesperson Abi's 275 00:15:27,081 --> 00:15:30,521 restorative dish is an Asian twist on a beef stew. 276 00:15:30,521 --> 00:15:35,121 Braising steak, cooked with carrots, bacon, ginger and Chinese 277 00:15:35,121 --> 00:15:40,281 five spice, with wasabi, mashed potatoes, tempura 278 00:15:40,281 --> 00:15:44,521 enoki mushroom, garlic green beans and courgette ribbons. 279 00:15:50,281 --> 00:15:52,481 Your beef stew, 280 00:15:52,481 --> 00:15:56,921 I'm getting that gentle flavour of star anise and five spice 281 00:15:56,921 --> 00:15:59,841 in the sauce, which is really nice and it's warming, 282 00:15:59,841 --> 00:16:03,481 and you don't expect it, so it's a really nice surprise. 283 00:16:03,481 --> 00:16:05,321 I like the enoki mushrooms on top, 284 00:16:05,321 --> 00:16:07,641 I think it looks great and I think it's a really good idea. 285 00:16:07,641 --> 00:16:11,281 And the beans are lovely, so it's a very tasty meal. 286 00:16:13,281 --> 00:16:16,161 The mashed potato is perfectly smooth, and in there's a heady 287 00:16:16,161 --> 00:16:17,681 amount of wasabi. 288 00:16:17,681 --> 00:16:20,081 Your beef is cooked well. 289 00:16:20,081 --> 00:16:24,521 We have got the flavours of Chinese duck with gravy and mashed 290 00:16:24,521 --> 00:16:28,161 potato and wasabi, and I think you've done that really well. 291 00:16:28,161 --> 00:16:30,361 I think this is fantastic, 292 00:16:30,361 --> 00:16:33,841 and I think your flavours are daring, and I think you've balanced 293 00:16:33,841 --> 00:16:35,041 them really well. 294 00:16:37,761 --> 00:16:39,841 I'm feeling pretty good after those comments. 295 00:16:39,841 --> 00:16:42,761 You never want to jinx it and say you think you've done enough. 296 00:16:42,761 --> 00:16:46,161 Gave my best, so, hopefully, that's good enough. 297 00:16:48,721 --> 00:16:52,081 NARRATOR: Inspired by childhood remedies from his mum, 298 00:16:52,081 --> 00:16:56,201 civil servant Max has made fried sea bream in masala, 299 00:16:56,201 --> 00:17:01,681 on curried okra, yellow rice with lentils, tarka dhal, 300 00:17:01,681 --> 00:17:07,121 served with pickled onions, poppadoms, 301 00:17:07,121 --> 00:17:09,881 and a spiced fish and tomato sauce. 302 00:17:16,881 --> 00:17:20,081 Your fish, you marinated it first, then fried it, and it's going dry, 303 00:17:20,081 --> 00:17:22,721 I think that could probably be a bit moister, and I think the skin 304 00:17:22,721 --> 00:17:24,681 could be crispy. 305 00:17:24,681 --> 00:17:27,641 The thing for me here is there's very little definition. 306 00:17:27,641 --> 00:17:30,241 I can understand it's very comforting, but I'm finding 307 00:17:30,241 --> 00:17:32,241 all the flavours fusing into each other. 308 00:17:32,241 --> 00:17:34,881 Sauce with the dhal and rice, which is also wet, 309 00:17:34,881 --> 00:17:36,561 it's becoming all a bit wet. 310 00:17:36,561 --> 00:17:38,121 OK. 311 00:17:38,121 --> 00:17:41,641 My favourite thing on the plate is the dhal. With the mustard seed 312 00:17:41,641 --> 00:17:43,801 and the curry leaves, it's like, "Mm!" 313 00:17:43,801 --> 00:17:45,321 This sauce has great heat. 314 00:17:45,321 --> 00:17:50,041 It is a bit thin and a bit oily, but I love the flavours in it. 315 00:17:50,041 --> 00:17:54,601 I particularly like the okra with the sweet onion, but I think 316 00:17:54,601 --> 00:17:58,161 the dish is a little messy, and all the flavours are blending 317 00:17:58,161 --> 00:18:01,281 into one, which I think is a shame, cos I think you've got some 318 00:18:01,281 --> 00:18:03,761 great stuff going on here. Thank you. 319 00:18:05,601 --> 00:18:07,841 There was a lot of pressure with cooking this dish, 320 00:18:07,841 --> 00:18:09,321 since it represents the love 321 00:18:09,321 --> 00:18:11,561 and affection that I got from my mother. 322 00:18:11,561 --> 00:18:16,281 And it's a bit difficult to hear it being criticised, but I hope 323 00:18:16,281 --> 00:18:18,961 that I've done enough to go through. 324 00:18:18,961 --> 00:18:21,921 NARRATOR: With nourishing memories of Tanzania, 325 00:18:21,921 --> 00:18:23,801 teaching assistant Lulu 326 00:18:23,801 --> 00:18:27,761 has served a traditional East African beef stew. 327 00:18:27,761 --> 00:18:31,481 Sirloin steak in tomatoes, aubergine and okra. 328 00:18:33,041 --> 00:18:35,561 Coconut spinach, sambharo, 329 00:18:35,561 --> 00:18:40,441 a spiced carrot, papaya and scotch bonnet relish, 330 00:18:40,441 --> 00:18:44,521 served with ugali, a stiff cornmeal porridge. 331 00:18:54,481 --> 00:18:59,441 That tomato beef stew that you've got has got so much 332 00:18:59,441 --> 00:19:02,241 garlic that, actually, the garlic is making it quite hot. 333 00:19:02,241 --> 00:19:04,401 There's a lot of garlic in there. 334 00:19:04,401 --> 00:19:07,641 That beef itself, I feel, could be just cooked 335 00:19:07,641 --> 00:19:09,761 a little bit less. OK. 336 00:19:09,761 --> 00:19:11,721 The sambharo is fantastic. 337 00:19:11,721 --> 00:19:15,881 You totally could have kept more scotch bonnets in, 338 00:19:15,881 --> 00:19:21,241 but the beef is a little bit hard and a little bit dry. OK. 339 00:19:21,241 --> 00:19:26,241 However, the ugali, it is a great vehicle with which to enjoy 340 00:19:26,241 --> 00:19:29,081 everything on the plate. Thank you. 341 00:19:29,081 --> 00:19:33,041 I love you use a coconut with the spinach. It's well-seasoned. 342 00:19:33,041 --> 00:19:34,801 Your flavours are wonderful. 343 00:19:34,801 --> 00:19:37,121 The texture of the beef is a slight issue. 344 00:19:37,121 --> 00:19:38,561 No two ways about it, 345 00:19:38,561 --> 00:19:41,201 all three of us have picked up on it. 346 00:19:43,401 --> 00:19:45,961 Erm, a bit disappointed. 347 00:19:45,961 --> 00:19:48,481 Dammit! 348 00:19:48,481 --> 00:19:52,361 I should have paid more attention on my beef and given a bit 349 00:19:52,361 --> 00:19:53,481 more love to it. 350 00:19:55,161 --> 00:19:57,321 Kick myself. Like, kick, kick. 351 00:19:57,321 --> 00:19:58,961 "What did I do that for?" 352 00:20:01,001 --> 00:20:05,321 Looking back at family holidays, sales manager Tom has served 353 00:20:05,321 --> 00:20:10,161 his take on fish and chips. Turmeric-spiced battered cod, 354 00:20:10,161 --> 00:20:12,801 chips fried in goose fat, 355 00:20:12,801 --> 00:20:18,041 mushy peas, pickled onions and a chip shop curry sauce. 356 00:20:24,761 --> 00:20:27,241 The fish is slightly overcooked. 357 00:20:27,241 --> 00:20:30,801 However, you've got a very lovely crispy batter, 358 00:20:30,801 --> 00:20:34,441 and I immediately get the flavour of turmeric. 359 00:20:34,441 --> 00:20:37,561 The curry sauce is sweet and tastes very good. 360 00:20:37,561 --> 00:20:39,001 I really like that. Thank you. 361 00:20:40,041 --> 00:20:42,841 Your chips, I think are really good, crispy on the outside, 362 00:20:42,841 --> 00:20:44,641 and they have the flavour of that goose fat, 363 00:20:44,641 --> 00:20:46,601 which is very, very opulent. 364 00:20:46,601 --> 00:20:49,561 I think it's a good-looking plate of food, I think you've shown 365 00:20:49,561 --> 00:20:52,321 some great skills, I like it. Thank you. 366 00:20:52,321 --> 00:20:54,641 The peas are, like, you've got a little bit of sharpness 367 00:20:54,641 --> 00:20:56,761 in there with the sweetness as well, which I like. 368 00:20:56,761 --> 00:20:59,601 And your take of a pickled onion, I think are great. 369 00:20:59,601 --> 00:21:02,161 I'm really happy with it. It is nostalgia, 370 00:21:02,161 --> 00:21:05,961 it is most certainly comfort food, no doubt about it. 371 00:21:07,001 --> 00:21:10,681 I feel I've hit the brief in what my family enjoy in food, 372 00:21:10,681 --> 00:21:14,481 but when you're cooking for a food critic, it just needs 373 00:21:14,481 --> 00:21:16,521 to be up another level. 374 00:21:16,521 --> 00:21:19,601 But overall, I was happy in my dish. 375 00:21:22,721 --> 00:21:25,881 NARRATOR: GP Dinta's nourishing dish 376 00:21:25,881 --> 00:21:28,321 is a vegetarian Gujarati Thali, 377 00:21:28,321 --> 00:21:32,961 bhindi, okra curry cooked in ginger, tomato and chilli, 378 00:21:32,961 --> 00:21:36,321 saffron and cinnamon rice. 379 00:21:36,321 --> 00:21:40,241 Kadhi, a spiced chickpea yoghurt. 380 00:21:40,241 --> 00:21:43,961 puri breads, paneer pasties, 381 00:21:43,961 --> 00:21:47,601 shrekhand, a hung yoghurt spiced 382 00:21:47,601 --> 00:21:52,361 with cardamom, and paan chocolate filled with rose and fennel seeds. 383 00:21:59,081 --> 00:22:00,921 Your bhindi, delicious, 384 00:22:00,921 --> 00:22:04,281 really smoky, with loads of ground coriander 385 00:22:04,281 --> 00:22:05,601 and cumin in there. 386 00:22:05,601 --> 00:22:09,201 The khadi, I really like. Mustard seeds going through there, 387 00:22:09,201 --> 00:22:10,761 that's really wonderful. 388 00:22:10,761 --> 00:22:13,801 I feel comforted. I feel elated by it, 389 00:22:13,801 --> 00:22:16,561 and I love the fact that it's so pretty. Thank you. 390 00:22:16,561 --> 00:22:21,121 The puris puffed up nicely and are crispy. 391 00:22:21,121 --> 00:22:22,361 Your rice is good. 392 00:22:22,361 --> 00:22:25,321 We then ended with this hung yoghurt. 393 00:22:25,321 --> 00:22:29,161 It's got all these beautiful spices and pomegranate seeds, 394 00:22:29,161 --> 00:22:33,121 so it's just been like a whole wonderful voyage 395 00:22:33,121 --> 00:22:35,761 across your plate. Thank you. 396 00:22:35,761 --> 00:22:39,081 I started with the pasty - nice, crumbly pastry, 397 00:22:39,081 --> 00:22:41,241 and inside there is the saltiness of paneer. 398 00:22:41,241 --> 00:22:43,601 And then I got to that chocolate... HE CHUCKLES 399 00:22:43,601 --> 00:22:46,161 ..and with all the aniseed, it's like having a square 400 00:22:46,161 --> 00:22:48,961 of chocolate with a liquorice allsort. 401 00:22:48,961 --> 00:22:51,881 Your food is dainty, elegant, 402 00:22:51,881 --> 00:22:55,281 and just so bursting with flavour. 403 00:22:55,281 --> 00:22:57,041 I'm really into this. 404 00:22:57,041 --> 00:23:01,561 Can you tell? 405 00:23:01,561 --> 00:23:04,601 Really happy. I can't believe all the comments. 406 00:23:04,601 --> 00:23:08,681 They loved my dish. So I'm, like, beyond happy right now. 407 00:23:08,681 --> 00:23:10,241 SHE LAUGHS 408 00:23:13,681 --> 00:23:16,641 This is proof that I've had a great day. 409 00:23:16,641 --> 00:23:18,321 Really, the dishes were fabulous. 410 00:23:18,321 --> 00:23:21,961 This is why I think it was a good brief, because it depends 411 00:23:21,961 --> 00:23:25,401 on their culture, on their memories or their stories, 412 00:23:25,401 --> 00:23:28,281 but they absolutely all met it in their own way. 413 00:23:28,281 --> 00:23:30,161 Leyla, thank you very much. 414 00:23:30,161 --> 00:23:32,081 See you later. Take care. Thank you. Bye! 415 00:23:35,761 --> 00:23:39,681 Great quarterfinal, but we've now got a tough decision to make. 416 00:23:39,681 --> 00:23:43,081 We've got to pick three from these talented six. 417 00:23:44,681 --> 00:23:47,441 For me, there's two people today who have really shone. 418 00:23:47,441 --> 00:23:51,121 I think we all agree that Dinta actually did a brilliant job. 419 00:23:51,121 --> 00:23:55,041 From making pastry to pasties to puris, the best work she's done 420 00:23:55,041 --> 00:23:56,881 in the competition so far. 421 00:23:58,041 --> 00:24:02,641 Abi. What a fantastic dish, succulent bits of meat, thick gravy, 422 00:24:02,641 --> 00:24:04,201 smooth mashed potato. 423 00:24:04,201 --> 00:24:08,881 But it carried the flavours of a lovely Chinese takeaway! 424 00:24:08,881 --> 00:24:12,361 Very, very, very clever. 425 00:24:12,361 --> 00:24:15,481 We've got Dinta and Abi going through to knockout week, 426 00:24:15,481 --> 00:24:17,721 that means there's only one more place. 427 00:24:17,721 --> 00:24:21,681 Tatiana. I thought the idea was excellent. 428 00:24:21,681 --> 00:24:23,361 The soup was the let-down. 429 00:24:23,361 --> 00:24:26,521 She tried to thicken it, we had lumps of flour in it. 430 00:24:26,521 --> 00:24:30,961 Right now, there is a question mark over the quality of the soup. 431 00:24:30,961 --> 00:24:34,841 Elements of Max's dish, I thought, were absolutely delightful. 432 00:24:34,841 --> 00:24:37,321 I thought that the fish was overcooked, 433 00:24:37,321 --> 00:24:41,881 I felt the whole thing became all a bit wet, but great flavours. 434 00:24:43,481 --> 00:24:47,001 Tom. The fish was starting to go a bit dry, but we had crispy chips, 435 00:24:47,001 --> 00:24:48,721 which he'd cooked in goose fat, 436 00:24:48,721 --> 00:24:51,001 I thought they were really, really good. 437 00:24:51,001 --> 00:24:52,721 He made his own curry sauce. 438 00:24:52,721 --> 00:24:56,961 Great mushy peas. And it tasted good and it made you feel good. 439 00:24:58,041 --> 00:25:01,001 Lulu made for us ugali, a cornmeal porridge. 440 00:25:01,001 --> 00:25:03,441 The spinach with the coconut, I like that. 441 00:25:03,441 --> 00:25:05,041 The beef with the sauce was the issue. 442 00:25:05,041 --> 00:25:08,561 The beef was drying out. I don't quite think it worked. 443 00:25:10,281 --> 00:25:13,841 If I went home today, it would be devastating, because this is not 444 00:25:13,841 --> 00:25:16,161 a game for me, this is something I've wanted all my life, 445 00:25:16,161 --> 00:25:18,601 so I'm nervous. 446 00:25:18,601 --> 00:25:21,361 I want to stay in this competition because this has lit a fire 447 00:25:21,361 --> 00:25:22,481 in my belly. 448 00:25:22,481 --> 00:25:26,841 Winning this could lead to a complete career change for me. 449 00:25:26,841 --> 00:25:29,721 The level everybody was at was very, very high. 450 00:25:29,721 --> 00:25:31,281 I wasn't kidding myself that it was 451 00:25:31,281 --> 00:25:32,841 going to be a walk in the park today. 452 00:25:32,841 --> 00:25:35,321 But to be honest with you, I done my best. 453 00:25:36,761 --> 00:25:39,961 If I go home, hey, I got to the quarterfinal. 454 00:25:39,961 --> 00:25:42,081 Not many people can say that. 455 00:25:42,081 --> 00:25:46,121 But I would really love to go further in the competition. 456 00:25:55,521 --> 00:25:57,481 In a room full of great cookery, 457 00:25:57,481 --> 00:26:01,161 we did have two absolutely stand-out contestants, 458 00:26:01,161 --> 00:26:04,481 and those contestants are going straight through to knockout week. 459 00:26:04,481 --> 00:26:05,841 Dinta. 460 00:26:07,161 --> 00:26:08,441 Abi, 461 00:26:08,441 --> 00:26:10,401 congratulations, well done. 462 00:26:13,601 --> 00:26:15,601 Tatiana, Tom, 463 00:26:15,601 --> 00:26:17,121 Lulu, Max, 464 00:26:17,121 --> 00:26:19,561 we have room for just one more contestant. 465 00:26:21,801 --> 00:26:25,801 The third and final contestant going through to knockout week is... 466 00:26:29,921 --> 00:26:31,121 It's Tom. 467 00:26:32,121 --> 00:26:34,401 Tom, congratulations. 468 00:26:35,441 --> 00:26:37,481 All right, big fella. Oh! 469 00:26:38,641 --> 00:26:41,241 Tat, Lulu, Max, 470 00:26:41,241 --> 00:26:42,921 Guys, sorry to see you go. 471 00:26:42,921 --> 00:26:45,161 Thank you. Thanks so much. Thank you. 472 00:26:48,681 --> 00:26:51,321 I've done all I can, and I'm going home on a high. 473 00:26:51,321 --> 00:26:53,961 I'm happy with everything I've achieved, 474 00:26:53,961 --> 00:26:56,441 and this is definitely not going to stop me cooking. 475 00:26:57,841 --> 00:26:59,481 This is a minor setback, 476 00:26:59,481 --> 00:27:01,881 but it's my nature to bounce back 477 00:27:01,881 --> 00:27:03,681 from things like this, 478 00:27:03,681 --> 00:27:05,761 and upwards and onwards 479 00:27:05,761 --> 00:27:07,121 is now going to be my motto. 480 00:27:08,321 --> 00:27:10,281 It's sad to go home, but 481 00:27:10,281 --> 00:27:13,201 the MasterChef experience has been incredible. 482 00:27:13,201 --> 00:27:16,001 It was just like a dream come true. 483 00:27:24,041 --> 00:27:26,121 Congratulations, you're in knockout week! 484 00:27:26,121 --> 00:27:27,521 Oh, you dancer! 485 00:27:27,521 --> 00:27:29,001 Get in. 486 00:27:30,081 --> 00:27:32,161 Well done. Well done. 487 00:27:33,721 --> 00:27:36,121 Oh, what?! 488 00:27:37,601 --> 00:27:41,121 Weak at the knees, absolutely weak at the knees. 489 00:27:42,241 --> 00:27:45,641 It's, er... one of the best feelings I've ever had in my life. 490 00:27:47,281 --> 00:27:49,161 Definitely want more the knockout week. 491 00:27:49,161 --> 00:27:52,361 You can't just get to knock out or you can get knocked out, that would be rubbish. 492 00:27:54,241 --> 00:27:57,601 Of course, you go through highs and lows as you go through the competition, so... 493 00:27:58,761 --> 00:28:00,721 ..right now, it's a high. 494 00:28:04,841 --> 00:28:06,361 Next time, 495 00:28:06,361 --> 00:28:08,401 six more home cooks... 496 00:28:08,401 --> 00:28:09,561 HE LAUGHS 497 00:28:09,561 --> 00:28:11,321 ..compete for the right... 498 00:28:11,321 --> 00:28:12,481 SHE LAUGHS 499 00:28:12,481 --> 00:28:14,361 ..to wear a MasterChef apron... 500 00:28:15,601 --> 00:28:18,321 That is so ludicrously yummy, I love that. 501 00:28:19,961 --> 00:28:21,281 That's delicious. 502 00:28:21,281 --> 00:28:25,961 ..before battling for a place in the quarterfinal. 503 00:28:25,961 --> 00:28:27,881 I'm really, really impressed by this.