1 00:00:02,240 --> 00:00:05,880 It's the MasterChef quarterfinal, 2 00:00:05,920 --> 00:00:11,080 and this week's six best cooks are back. 3 00:00:11,120 --> 00:00:14,480 It feels unbelievable to be a quarterfinalist. 4 00:00:14,520 --> 00:00:18,480 {\an8}The pressure is mounting up quite a lot. 5 00:00:18,520 --> 00:00:22,120 {\an8}I am willing to physically fight for a place in the knockout week. 6 00:00:23,400 --> 00:00:26,960 {\an8}Confidence, I'm not sure... SHE LAUGHS 7 00:00:27,000 --> 00:00:29,240 ..but I'll be fine, just act cool. 8 00:00:29,280 --> 00:00:32,320 {\an8}The judges need to see perfect dishes now, 9 00:00:32,360 --> 00:00:34,840 and there's no room for any errors. 10 00:00:34,880 --> 00:00:36,560 I have not come here to play, 11 00:00:36,600 --> 00:00:40,360 {\an8}I've come here to slay, and I'm going to slay it today. 12 00:00:40,400 --> 00:00:44,160 {\an8}Let's do it, let's make some mouths really happy, I think. 13 00:00:45,760 --> 00:00:50,840 Tonight, they will face one challenge - to cook an exceptional 14 00:00:50,880 --> 00:00:55,560 dish from a brief set by esteemed food writer Leyla Kazim. 15 00:00:58,720 --> 00:01:01,360 If they are serious about winning this competition, they've got 16 00:01:01,400 --> 00:01:03,040 to shine right now. 17 00:01:03,080 --> 00:01:08,080 But they've got to get through this round, and it is brutal. 18 00:01:24,960 --> 00:01:29,600 Congratulations, all six of you, because you are now 19 00:01:29,640 --> 00:01:31,480 MasterChef quarterfinalists, 20 00:01:31,520 --> 00:01:33,800 Whoop, whoop! 21 00:01:33,840 --> 00:01:37,880 Today, you will not be cooking just for Gregg and I. 22 00:01:37,920 --> 00:01:42,360 Ladies and gentlemen, renowned food writer, Leyla Kazim. 23 00:01:42,400 --> 00:01:43,600 Wow! 24 00:01:48,680 --> 00:01:53,640 So my brief for you today is to create a dish that you would make 25 00:01:53,680 --> 00:01:56,880 for someone if they came up to you feeling a little bit 26 00:01:56,920 --> 00:02:00,640 under the weather or in need of a pick-me-up, something 27 00:02:00,680 --> 00:02:04,520 that is going to nourish and restore them. 28 00:02:04,560 --> 00:02:08,840 After tasting all of these dishes, I want to feel really good. 29 00:02:08,880 --> 00:02:11,640 Only three of you will be going through to the next round, which, 30 00:02:11,680 --> 00:02:16,320 of course, does mean three of you will be leaving the competition. 31 00:02:16,360 --> 00:02:18,520 90 minutes. Off you go. 32 00:02:22,600 --> 00:02:25,120 I think what's particularly great about this brief 33 00:02:25,160 --> 00:02:28,120 is that people are going to interpret it in different ways. 34 00:02:28,160 --> 00:02:32,720 So you can go down the kind of "food is medicine" route and really focus 35 00:02:32,760 --> 00:02:36,640 on the potent properties that a lot of foodstuffs have. 36 00:02:38,160 --> 00:02:41,720 Or you could go down more of a comfort route. 37 00:02:41,760 --> 00:02:45,000 I'm open to both. I want taste, 38 00:02:45,040 --> 00:02:49,920 I want a story, I want to feel good after eating it. 39 00:02:49,960 --> 00:02:52,440 Abi's got a sense of finesse about her. 40 00:02:52,480 --> 00:02:55,200 She takes classic ideas, but she pulls them apart 41 00:02:55,240 --> 00:02:56,520 a little bit. 42 00:02:56,560 --> 00:02:58,440 I think that has been my dish of the day. 43 00:02:58,480 --> 00:03:01,000 She's got to continue to deliver. 44 00:03:02,040 --> 00:03:03,720 {\an8}Food, for me, is definitely 45 00:03:03,760 --> 00:03:06,000 {\an8}all about nourishing and restoring others anyway. 46 00:03:06,040 --> 00:03:08,920 I'm definitely focusing on flavour rather than flair today, 47 00:03:08,960 --> 00:03:11,400 but hopefully it works in my favour. 48 00:03:14,640 --> 00:03:18,520 So today I'm making an Asian take on a beef and carrot stew, 49 00:03:18,560 --> 00:03:23,800 with wasabi mash, tempura enoki mushrooms and garlic green beans. 50 00:03:23,840 --> 00:03:28,560 Oh, and why have you chosen this dish and those ingredients? 51 00:03:28,600 --> 00:03:31,640 I took the brief almost as, like, a hug in a dish. 52 00:03:31,680 --> 00:03:33,120 I think mashed potatoes are one 53 00:03:33,160 --> 00:03:35,080 of the most comforting things you can eat. 54 00:03:35,120 --> 00:03:38,280 And I always aim towards Asian flavours, so it wants to smell 55 00:03:38,320 --> 00:03:41,000 and taste like a Chinese takeaway, almost, 56 00:03:41,040 --> 00:03:43,720 but then and look and feel like a stew as well. 57 00:03:46,080 --> 00:03:49,800 Things that are stews and broth-y are always good 58 00:03:49,840 --> 00:03:53,640 for wanting that sense of eating something that's going to make 59 00:03:53,680 --> 00:03:55,720 you feel good inside. 60 00:03:55,760 --> 00:04:00,120 What Abi's doing is she's taking her beef with bacon and onions, 61 00:04:00,160 --> 00:04:03,720 she's adding to that star anise and five spice, the flavours 62 00:04:03,760 --> 00:04:06,720 of the inside of a Chinese duck. 63 00:04:06,760 --> 00:04:09,400 That beef can go dry or it can be tough. 64 00:04:09,440 --> 00:04:12,360 I hope it's somewhere in the middle where it falls apart in your mouth 65 00:04:12,400 --> 00:04:15,480 and it's lovely and succulent and moist. 66 00:04:15,520 --> 00:04:17,360 I like a very smooth mashed potato. 67 00:04:17,400 --> 00:04:20,640 I love that there's going to be this kind of horseradish wasabi 68 00:04:20,680 --> 00:04:22,200 heat in there. 69 00:04:22,240 --> 00:04:24,120 So I'm excited to eat this one. 70 00:04:25,680 --> 00:04:28,560 Da-da-da-da-da-da. 71 00:04:28,600 --> 00:04:30,360 What I admire about Max, 72 00:04:30,400 --> 00:04:32,840 he takes few ingredients and he produces 73 00:04:32,880 --> 00:04:35,000 really good, tasty food. 74 00:04:35,040 --> 00:04:38,760 You have taken the banana and done wonders with it. 75 00:04:40,520 --> 00:04:42,560 Please tell me what you're cooking today. 76 00:04:42,600 --> 00:04:45,200 {\an8}So I'm making for you what my mum would normally make for me 77 00:04:45,240 --> 00:04:46,400 {\an8}when I was ill. 78 00:04:46,440 --> 00:04:50,240 And this is my ethnic identity, this is my mum's food. 79 00:04:50,280 --> 00:04:51,920 Wow! 80 00:04:51,960 --> 00:04:54,680 We have got quite a complex dish here. 81 00:04:54,720 --> 00:04:56,880 He's starting off with a tarka dhal. 82 00:04:56,920 --> 00:04:59,560 He's taking lots and lots of lentils, cooking them really, 83 00:04:59,600 --> 00:05:02,920 really well, almost like a soup with lots of different spices. 84 00:05:02,960 --> 00:05:05,240 On top of that, he's doing a rice mixture, 85 00:05:05,280 --> 00:05:08,840 and that is rice and lentils with lots and lots of turmeric. 86 00:05:08,880 --> 00:05:11,280 We're then getting curried okra, 87 00:05:11,320 --> 00:05:14,160 and then a piece of pan-fried sea bream. 88 00:05:14,200 --> 00:05:17,240 He's kept the skin on, so I hope that skin's nice and crispy. 89 00:05:17,280 --> 00:05:19,360 And then he's going to serve that whole thing 90 00:05:19,400 --> 00:05:21,800 with a fish curry sauce. 91 00:05:21,840 --> 00:05:24,680 This, for me sounds like something which is really nourishing. 92 00:05:24,720 --> 00:05:27,920 His issue now is how wet the dish is. 93 00:05:29,800 --> 00:05:33,800 Why would your mum make you this dish when you were ill? 94 00:05:33,840 --> 00:05:37,200 What's so special about it?Being the last-born, 95 00:05:37,240 --> 00:05:39,200 I was loved, cherished and pampered... 96 00:05:39,240 --> 00:05:40,920 SHE LAUGHS 97 00:05:40,960 --> 00:05:45,400 ..and all these foods combined together would really help 98 00:05:45,440 --> 00:05:48,760 overcome any illnesses that I had as a child. 99 00:05:51,120 --> 00:05:54,040 There are a lot of spices going into this, which I'm very pleased 100 00:05:54,080 --> 00:05:57,240 about because spices are the cornerstone 101 00:05:57,280 --> 00:05:59,800 of health-giving properties. 102 00:05:59,840 --> 00:06:04,560 But there is the possibility that the fish gets drowned out. 103 00:06:06,240 --> 00:06:09,360 Folks, you have got just one hour left. 104 00:06:09,400 --> 00:06:11,560 Yeah, leave that to me next time, I think. 105 00:06:14,560 --> 00:06:17,080 Oh, they must be the strongest onions I've ever met 106 00:06:17,120 --> 00:06:19,800 in my life. Should have brought the swimming goggles, big, old 107 00:06:19,840 --> 00:06:22,200 snorkelling mask on. 108 00:06:22,240 --> 00:06:24,520 Tom from Scotland has got his heart and soul firmly 109 00:06:24,560 --> 00:06:26,400 in classic European cookery. 110 00:06:26,440 --> 00:06:30,440 This is, quite straightforwardly, absolutely blooming delicious. 111 00:06:30,480 --> 00:06:35,800 It IS popular, and if he does it really well, it's unstoppable. 112 00:06:35,840 --> 00:06:39,840 Cooking for John, Gregg and a food critic, it doesn't really get 113 00:06:39,880 --> 00:06:41,360 {\an8}any bigger than that, 114 00:06:41,400 --> 00:06:44,800 {\an8}so today is all about focus and perfection. 115 00:06:47,440 --> 00:06:50,160 Please tell me what you are cooking today. 116 00:06:50,200 --> 00:06:53,200 So I'm making a curried battered cod 117 00:06:53,240 --> 00:06:56,240 with some goose fat chips... Mm-hm...chip shop 118 00:06:56,280 --> 00:07:00,600 curry sauce, home-made pickled onions and mushy pea. 119 00:07:00,640 --> 00:07:03,040 How do you think it's going to make me feel when I eat it? 120 00:07:03,080 --> 00:07:06,840 Because I want something that's going to nourish me and restore me. 121 00:07:06,880 --> 00:07:09,400 I'm hoping it's going to put a smile on your face. Oh! 122 00:07:09,440 --> 00:07:13,560 We've just been to the Isle of Mull on our holidays, and it's something 123 00:07:13,600 --> 00:07:15,120 that our kids loved. 124 00:07:15,160 --> 00:07:18,040 However you're feeling, whether you're on top of the world 125 00:07:18,080 --> 00:07:19,680 or whether you're at rock-bottom, 126 00:07:19,720 --> 00:07:23,760 it's a dish that kind of just makes you feel good inside. 127 00:07:26,040 --> 00:07:28,960 We've got to have a good crisp batter. 128 00:07:29,000 --> 00:07:34,160 Plus turmeric in there is like a powerhouse of so many potent 129 00:07:34,200 --> 00:07:35,920 health-giving properties. 130 00:07:37,280 --> 00:07:38,960 Now, he's making a curry sauce 131 00:07:39,000 --> 00:07:41,240 from onions, curry powder and apples. 132 00:07:41,280 --> 00:07:43,240 Great. Now, the chips themselves, 133 00:07:43,280 --> 00:07:46,800 he's using an apple corer to make sure they're perfectly round. 134 00:07:46,840 --> 00:07:51,480 Then they're going to goose-fat in the oven like a roast potato. 135 00:07:51,520 --> 00:07:52,960 I want a flappy chip. 136 00:07:56,800 --> 00:07:57,880 Dinta is a vegetarian, 137 00:07:57,920 --> 00:08:01,520 she loves the flavours of India, but she's also a fusion cook. 138 00:08:01,560 --> 00:08:04,960 Perfectly spiced, a little bit of heat. I think it's great. 139 00:08:05,000 --> 00:08:06,240 Hooray for Dinta! 140 00:08:08,120 --> 00:08:10,160 Dinta, she is doing us a thali, 141 00:08:10,200 --> 00:08:13,080 and on that thali, she has a paneer pasty. 142 00:08:14,320 --> 00:08:18,560 We have a puri, which is a lovely little puff, a piece of bread, 143 00:08:18,600 --> 00:08:22,720 a khadi, which is a chickpea almost soup made with yoghurt. 144 00:08:22,760 --> 00:08:26,880 Then we have a bhindi, or an okra curry, which is going on the side. 145 00:08:26,920 --> 00:08:29,040 Then we've got rice, shrikhand, 146 00:08:29,080 --> 00:08:31,440 which is a sweetened strained yoghurt, 147 00:08:31,480 --> 00:08:33,240 flavoured with saffron. 148 00:08:33,280 --> 00:08:35,880 Then we got a little palate cleanser, which is a chocolate cup 149 00:08:35,920 --> 00:08:39,080 flavoured with rose syrup and fennel seeds. 150 00:08:39,120 --> 00:08:42,320 I mean, I just don't know how she's doing it all. 151 00:08:42,360 --> 00:08:45,800 I need to lie down, just thinking about it. 152 00:08:45,840 --> 00:08:48,720 As a doctor, as a GP, what did you think when you got the brief? 153 00:08:48,760 --> 00:08:51,400 {\an8}Obviously, it's really good to make sure that you are going 154 00:08:51,440 --> 00:08:54,440 {\an8}to be eating nutritious food. As you know, you don't want to get unwell. 155 00:08:54,480 --> 00:08:57,960 So, actually, a lot of my components of my dish, they are healthy, apart 156 00:08:58,000 --> 00:09:00,520 from the fried stuff, but you're allowed to indulge, 157 00:09:00,560 --> 00:09:02,840 it's fine once in a while. 158 00:09:05,440 --> 00:09:07,440 Dinta's given herself a huge amount of work to do, 159 00:09:07,480 --> 00:09:10,680 but she seems quite calm, she seems quite ordered. 160 00:09:10,720 --> 00:09:13,400 Pressure has got me where I am so far in my life. 161 00:09:13,440 --> 00:09:15,360 I've done night shifts, 162 00:09:15,400 --> 00:09:18,240 I've done placements where I'm looking after over 100 people. 163 00:09:18,280 --> 00:09:19,720 Pressure makes me thrive. 164 00:09:24,440 --> 00:09:27,360 Lulu has introduced to the flavours of Tanzania. 165 00:09:27,400 --> 00:09:31,960 She's got skills, she's got style, and she likes it fiery-hot. 166 00:09:32,000 --> 00:09:37,800 My eyes are sore with the ferocity of that sauce. Well done, you. 167 00:09:37,840 --> 00:09:39,800 The food I'm going to cook today, 168 00:09:39,840 --> 00:09:43,440 {\an8}it's like having a warm blanket on a chilly day on your body, 169 00:09:43,480 --> 00:09:45,360 and it just gives you a nice cuddle and hug, 170 00:09:45,400 --> 00:09:48,440 and I want the judges to enjoy that as well. 171 00:09:48,480 --> 00:09:50,560 Lulu, what are you making for us? 172 00:09:50,600 --> 00:09:51,960 I'm making ugali, 173 00:09:52,000 --> 00:09:56,840 African stew, spinach with coconut milk, and a sambharo. 174 00:09:56,880 --> 00:09:59,440 What's an ugali? Ugali is a cornmeal mash, 175 00:09:59,480 --> 00:10:01,960 which is a food from my heart from home. 176 00:10:02,000 --> 00:10:04,440 So you're going to take a piece of it, like, 177 00:10:04,480 --> 00:10:07,440 as if you'll have a bread or naan, and dip it in the sauce that you 178 00:10:07,480 --> 00:10:08,840 like, and put it in your mouth. 179 00:10:10,040 --> 00:10:12,920 {\an8}The cornmeal porridge is really hard to get right, cos you've got 180 00:10:12,960 --> 00:10:15,600 to beat it and beat it until such time as it's quite sticky, 181 00:10:15,640 --> 00:10:19,280 otherwise it doesn't hold your food when you pick it up. 182 00:10:19,320 --> 00:10:22,320 She's made a beef stew with lots and lots of garlic, lots 183 00:10:22,360 --> 00:10:23,760 and lots of ginger. 184 00:10:23,800 --> 00:10:26,520 That beef has to be lovely and tender and melt in our mouths. 185 00:10:26,560 --> 00:10:28,040 I don't want tough meat. 186 00:10:28,080 --> 00:10:31,080 Sambharo, which is a mixture of carrots 187 00:10:31,120 --> 00:10:33,720 and onions, mustard seeds with scotch bonnet. 188 00:10:33,760 --> 00:10:37,320 That's a chilli-hot relish which needs to have a crunch to it. 189 00:10:37,360 --> 00:10:39,960 I do this every week cos my fiance will not stop eating it, 190 00:10:40,000 --> 00:10:41,760 and he goes red like a beetroot. 191 00:10:41,800 --> 00:10:44,800 But also, that's such a great ingredient for if, you know, 192 00:10:44,840 --> 00:10:47,400 you've got a cold and you need to... It does, it just cleans out 193 00:10:47,440 --> 00:10:50,240 everything. It just gives you a bit of a...you want to dance a bit more, 194 00:10:50,280 --> 00:10:51,440 you want to eat more. 195 00:10:55,440 --> 00:10:59,680 Guys, you have had one hour, and you have 30 minutes left. 196 00:11:03,240 --> 00:11:06,600 Tatiana really surprised us in the first round. 197 00:11:06,640 --> 00:11:09,400 That, to me, is something you would order in a restaurant. 198 00:11:09,440 --> 00:11:12,240 That's really quite delicious. 199 00:11:12,280 --> 00:11:14,760 It's almost street soul food, 200 00:11:14,800 --> 00:11:18,040 but can she bring a point of difference to it? 201 00:11:18,080 --> 00:11:21,240 {\an8}I really love the brief, because it's something 202 00:11:21,280 --> 00:11:23,840 {\an8}in my household that we do a lot 203 00:11:23,880 --> 00:11:26,360 whenever we feel down, and I hope 204 00:11:26,400 --> 00:11:27,720 they like it. 205 00:11:29,960 --> 00:11:31,880 I'm cooking a French onion soup 206 00:11:31,920 --> 00:11:34,280 with a bourguignon-style beef short rib. 207 00:11:34,320 --> 00:11:37,800 That's going to be in a toasted sandwich with some Roquefort, 208 00:11:37,840 --> 00:11:40,160 and it's going to be fried in beef dripping. 209 00:11:40,200 --> 00:11:42,560 Whoa, whoa, whoa, whoa! SHE LAUGHS 210 00:11:42,600 --> 00:11:46,240 Tat, why have you chosen to do such a hearty meal like this? 211 00:11:46,280 --> 00:11:50,600 We had little money at one point, and just when we got home, 212 00:11:50,640 --> 00:11:53,080 we would open a can of tomato soup and have a ham 213 00:11:53,120 --> 00:11:56,080 and cheese toastie with it, and it's just something that always 214 00:11:56,120 --> 00:11:57,760 puts a smile on our faces. 215 00:11:57,800 --> 00:12:00,680 It is very French. Is there a reason for that? 216 00:12:00,720 --> 00:12:03,680 Well, my mum's French, and she taught me how to do both 217 00:12:03,720 --> 00:12:05,440 onion soup and bourguignon. 218 00:12:05,480 --> 00:12:07,880 This is pretty much "Ode to my Mum". 219 00:12:11,360 --> 00:12:13,920 French onion soup is classically served with a piece of bread 220 00:12:13,960 --> 00:12:16,720 with cheese across the top of it. No, no, no, we're not getting that. 221 00:12:16,760 --> 00:12:19,560 Instead, we are getting a toasted sandwich with blue cheese 222 00:12:19,600 --> 00:12:23,080 inside it, and a short rib which has been braised. 223 00:12:23,120 --> 00:12:25,320 You dip it in your French onion soup. 224 00:12:25,360 --> 00:12:28,040 I think that's just about right. Put the flour in now. 225 00:12:28,080 --> 00:12:30,600 It's got to be a classic, good, old-fashioned 226 00:12:30,640 --> 00:12:31,800 French onion soup. 227 00:12:31,840 --> 00:12:35,160 Peppery, warm, sweet with onions, rich with stock, where it 228 00:12:35,200 --> 00:12:37,880 really tickles the back of your throat. 229 00:12:37,920 --> 00:12:40,600 I don't want onion gravy. 230 00:12:40,640 --> 00:12:43,200 We have just 15 minutes left. 231 00:12:43,240 --> 00:12:46,440 Guys, big day, big dinner, let's go. 232 00:12:49,120 --> 00:12:51,040 I think it's going OK. 233 00:12:51,080 --> 00:12:53,920 The mash is a little bit behind, 234 00:12:53,960 --> 00:12:58,080 which I'm a bit anxious about cos I don't want it to be lumpy. 235 00:12:59,440 --> 00:13:01,360 There we go, nice and golden. 236 00:13:03,560 --> 00:13:06,760 I need to stop shaking. 237 00:13:06,800 --> 00:13:07,760 OK, breathe. 238 00:13:10,640 --> 00:13:12,640 Right, ladies and gentlemen, sorry to scare you, 239 00:13:12,680 --> 00:13:14,840 you've got less than five minutes. 240 00:13:14,880 --> 00:13:16,360 Come on, come on, come on. 241 00:13:22,400 --> 00:13:23,840 You have just two minutes. 242 00:13:23,880 --> 00:13:25,960 Come on, up the pace. Two minutes. 243 00:13:35,520 --> 00:13:36,960 Always a last-minute rush, 244 00:13:37,000 --> 00:13:39,480 always the last minute. 245 00:13:39,520 --> 00:13:42,080 Oh, come on. 246 00:13:47,440 --> 00:13:49,160 Guys, that's it. Stop. 247 00:13:49,200 --> 00:13:50,640 Oh! Stop, stop, stop! 248 00:13:52,560 --> 00:13:53,760 Well done! 249 00:13:59,880 --> 00:14:02,200 Tat, if you wouldn't mind, please. 250 00:14:03,960 --> 00:14:05,960 NARRATOR: As an homage to her heritage, 251 00:14:06,000 --> 00:14:11,000 archaeologist Tatiana has cooked French onion soup, served 252 00:14:11,040 --> 00:14:15,280 with a beef short rib and Roquefort toasted sandwich, 253 00:14:15,320 --> 00:14:16,920 fried in beef dripping. 254 00:14:25,240 --> 00:14:26,960 The sandwich is great. 255 00:14:27,000 --> 00:14:30,440 I tasted the beef on its own, it's fantastic. 256 00:14:30,480 --> 00:14:34,840 The soup is kind of a bit too sweet for me, 257 00:14:34,880 --> 00:14:37,920 I felt it was a bit under-seasoned, but the two together 258 00:14:37,960 --> 00:14:40,800 is very comforting and also restorative. 259 00:14:42,400 --> 00:14:44,160 For me, French onion soup is just 260 00:14:44,200 --> 00:14:46,440 onions, stock, a good amount of pepper. 261 00:14:46,480 --> 00:14:49,200 And here you've tried to thicken it with flour, and I've got lumps 262 00:14:49,240 --> 00:14:51,480 of flour in here, which is a real shame. 263 00:14:51,520 --> 00:14:54,240 And I just feel it's a bit too thick and it's becoming 264 00:14:54,280 --> 00:14:55,800 more like onion gravy. 265 00:14:57,080 --> 00:14:59,000 I think your sandwich is great. 266 00:14:59,040 --> 00:15:02,120 Soft bits of beef with a real saltiness that only 267 00:15:02,160 --> 00:15:06,240 the blue Roquefort cheese can bring up. 268 00:15:06,280 --> 00:15:09,560 It's a shame there's bits of flour floating around in your soup, 269 00:15:09,600 --> 00:15:11,040 it shouldn't be there. 270 00:15:12,440 --> 00:15:15,480 I am a bit disappointed that there were bits of flour 271 00:15:15,520 --> 00:15:16,920 still in the soup. 272 00:15:16,960 --> 00:15:20,960 I thought I got them all, but, clearly, they multiplied. 273 00:15:21,000 --> 00:15:22,960 SHE LAUGHS 274 00:15:25,200 --> 00:15:27,240 NARRATOR: Salesperson Abi's 275 00:15:27,280 --> 00:15:30,680 restorative dish is an Asian twist on a beef stew. 276 00:15:30,720 --> 00:15:35,280 Braising steak, cooked with carrots, bacon, ginger and Chinese 277 00:15:35,320 --> 00:15:40,440 five spice, with wasabi, mashed potatoes, tempura 278 00:15:40,480 --> 00:15:44,680 enoki mushroom, garlic green beans and courgette ribbons. 279 00:15:50,480 --> 00:15:52,640 Your beef stew, 280 00:15:52,680 --> 00:15:57,080 I'm getting that gentle flavour of star anise and five spice 281 00:15:57,120 --> 00:16:00,000 in the sauce, which is really nice and it's warming, 282 00:16:00,040 --> 00:16:03,640 and you don't expect it, so it's a really nice surprise. 283 00:16:03,680 --> 00:16:05,480 I like the enoki mushrooms on top, 284 00:16:05,520 --> 00:16:07,800 I think it looks great and I think it's a really good idea. 285 00:16:07,840 --> 00:16:11,440 And the beans are lovely, so it's a very tasty meal. 286 00:16:13,480 --> 00:16:16,320 The mashed potato is perfectly smooth, and in there's a heady 287 00:16:16,360 --> 00:16:17,840 amount of wasabi. 288 00:16:17,880 --> 00:16:20,240 Your beef is cooked well. 289 00:16:20,280 --> 00:16:24,680 We have got the flavours of Chinese duck with gravy and mashed 290 00:16:24,720 --> 00:16:28,320 potato and wasabi, and I think you've done that really well. 291 00:16:28,360 --> 00:16:30,520 I think this is fantastic, 292 00:16:30,560 --> 00:16:34,000 and I think your flavours are daring, and I think you've balanced 293 00:16:34,040 --> 00:16:35,200 them really well. 294 00:16:37,960 --> 00:16:40,000 I'm feeling pretty good after those comments. 295 00:16:40,040 --> 00:16:42,920 You never want to jinx it and say you think you've done enough. 296 00:16:42,960 --> 00:16:46,320 Gave my best, so, hopefully, that's good enough. 297 00:16:48,920 --> 00:16:52,240 NARRATOR: Inspired by childhood remedies from his mum, 298 00:16:52,280 --> 00:16:56,360 civil servant Max has made fried sea bream in masala, 299 00:16:56,400 --> 00:17:01,840 on curried okra, yellow rice with lentils, tarka dhal, 300 00:17:01,880 --> 00:17:07,280 served with pickled onions, poppadoms, 301 00:17:07,320 --> 00:17:10,040 and a spiced fish and tomato sauce. 302 00:17:17,080 --> 00:17:20,240 Your fish, you marinated it first, then fried it, and it's going dry, 303 00:17:20,280 --> 00:17:22,880 I think that could probably be a bit moister, and I think the skin 304 00:17:22,920 --> 00:17:24,840 could be crispy. 305 00:17:24,880 --> 00:17:27,800 The thing for me here is there's very little definition. 306 00:17:27,840 --> 00:17:30,400 I can understand it's very comforting, but I'm finding 307 00:17:30,440 --> 00:17:32,400 all the flavours fusing into each other. 308 00:17:32,440 --> 00:17:35,040 Sauce with the dhal and rice, which is also wet, 309 00:17:35,080 --> 00:17:36,720 it's becoming all a bit wet. 310 00:17:36,760 --> 00:17:38,280 OK. 311 00:17:38,320 --> 00:17:41,800 My favourite thing on the plate is the dhal. With the mustard seed 312 00:17:41,840 --> 00:17:43,960 and the curry leaves, it's like, "Mm!" 313 00:17:44,000 --> 00:17:45,480 This sauce has great heat. 314 00:17:45,520 --> 00:17:50,200 It is a bit thin and a bit oily, but I love the flavours in it. 315 00:17:50,240 --> 00:17:54,760 I particularly like the okra with the sweet onion, but I think 316 00:17:54,800 --> 00:17:58,320 the dish is a little messy, and all the flavours are blending 317 00:17:58,360 --> 00:18:01,440 into one, which I think is a shame, cos I think you've got some 318 00:18:01,480 --> 00:18:03,920 great stuff going on here. Thank you. 319 00:18:05,800 --> 00:18:08,000 There was a lot of pressure with cooking this dish, 320 00:18:08,040 --> 00:18:09,480 since it represents the love 321 00:18:09,520 --> 00:18:11,720 and affection that I got from my mother. 322 00:18:11,760 --> 00:18:16,440 And it's a bit difficult to hear it being criticised, but I hope 323 00:18:16,480 --> 00:18:19,120 that I've done enough to go through. 324 00:18:19,160 --> 00:18:22,080 NARRATOR: With nourishing memories of Tanzania, 325 00:18:22,120 --> 00:18:23,960 teaching assistant Lulu 326 00:18:24,000 --> 00:18:27,920 has served a traditional East African beef stew. 327 00:18:27,960 --> 00:18:31,640 Sirloin steak in tomatoes, aubergine and okra. 328 00:18:33,240 --> 00:18:35,720 Coconut spinach, sambharo, 329 00:18:35,760 --> 00:18:40,600 a spiced carrot, papaya and scotch bonnet relish, 330 00:18:40,640 --> 00:18:44,680 served with ugali, a stiff cornmeal porridge. 331 00:18:54,680 --> 00:18:59,600 That tomato beef stew that you've got has got so much 332 00:18:59,640 --> 00:19:02,400 garlic that, actually, the garlic is making it quite hot. 333 00:19:02,440 --> 00:19:04,560 There's a lot of garlic in there. 334 00:19:04,600 --> 00:19:07,800 That beef itself, I feel, could be just cooked 335 00:19:07,840 --> 00:19:09,920 a little bit less. OK. 336 00:19:09,960 --> 00:19:11,880 The sambharo is fantastic. 337 00:19:11,920 --> 00:19:16,040 You totally could have kept more scotch bonnets in, 338 00:19:16,080 --> 00:19:21,400 but the beef is a little bit hard and a little bit dry.OK. 339 00:19:21,440 --> 00:19:26,400 However, the ugali, it is a great vehicle with which to enjoy 340 00:19:26,440 --> 00:19:29,240 everything on the plate. Thank you. 341 00:19:29,280 --> 00:19:33,200 I love you use a coconut with the spinach. It's well-seasoned. 342 00:19:33,240 --> 00:19:34,960 Your flavours are wonderful. 343 00:19:35,000 --> 00:19:37,280 The texture of the beef is a slight issue. 344 00:19:37,320 --> 00:19:38,720 No two ways about it, 345 00:19:38,760 --> 00:19:41,360 all three of us have picked up on it. 346 00:19:43,600 --> 00:19:46,120 Erm, a bit disappointed. 347 00:19:46,160 --> 00:19:48,640 Dammit! 348 00:19:48,680 --> 00:19:52,520 I should have paid more attention on my beef and given a bit 349 00:19:52,560 --> 00:19:53,640 more love to it. 350 00:19:55,360 --> 00:19:57,480 Kick myself. Like, kick, kick. 351 00:19:57,520 --> 00:19:59,120 "What did I do that for?" 352 00:20:01,200 --> 00:20:05,480 Looking back at family holidays, sales manager Tom has served 353 00:20:05,520 --> 00:20:10,320 his take on fish and chips. Turmeric-spiced battered cod, 354 00:20:10,360 --> 00:20:12,960 chips fried in goose fat, 355 00:20:13,000 --> 00:20:18,200 mushy peas, pickled onions and a chip shop curry sauce. 356 00:20:24,960 --> 00:20:27,400 The fish is slightly overcooked. 357 00:20:27,440 --> 00:20:30,960 However, you've got a very lovely crispy batter, 358 00:20:31,000 --> 00:20:34,600 and I immediately get the flavour of turmeric. 359 00:20:34,640 --> 00:20:37,720 The curry sauce is sweet and tastes very good. 360 00:20:37,760 --> 00:20:39,160 I really like that.Thank you. 361 00:20:40,240 --> 00:20:43,000 Your chips, I think are really good, crispy on the outside, 362 00:20:43,040 --> 00:20:44,800 and they have the flavour of that goose fat, 363 00:20:44,840 --> 00:20:46,760 which is very, very opulent. 364 00:20:46,800 --> 00:20:49,720 I think it's a good-looking plate of food, I think you've shown 365 00:20:49,760 --> 00:20:52,480 some great skills, I like it. Thank you. 366 00:20:52,520 --> 00:20:54,800 The peas are, like, you've got a little bit of sharpness 367 00:20:54,840 --> 00:20:56,920 in there with the sweetness as well, which I like. 368 00:20:56,960 --> 00:20:59,760 And your take of a pickled onion, I think are great. 369 00:20:59,800 --> 00:21:02,320 I'm really happy with it. It is nostalgia, 370 00:21:02,360 --> 00:21:06,120 it is most certainly comfort food, no doubt about it. 371 00:21:07,200 --> 00:21:10,840 I feel I've hit the brief in what my family enjoy in food, 372 00:21:10,880 --> 00:21:14,640 but when you're cooking for a food critic, it just needs 373 00:21:14,680 --> 00:21:16,680 to be up another level. 374 00:21:16,720 --> 00:21:19,760 But overall, I was happy in my dish. 375 00:21:22,920 --> 00:21:26,040 NARRATOR: GP Dinta's nourishing dish 376 00:21:26,080 --> 00:21:28,480 is a vegetarian Gujarati Thali, 377 00:21:28,520 --> 00:21:33,120 bhindi, okra curry cooked in ginger, tomato and chilli, 378 00:21:33,160 --> 00:21:36,480 saffron and cinnamon rice. 379 00:21:36,520 --> 00:21:40,400 Kadhi, a spiced chickpea yoghurt. 380 00:21:40,440 --> 00:21:44,120 puri breads, paneer pasties, 381 00:21:44,160 --> 00:21:47,760 shrekhand, a hung yoghurt spiced 382 00:21:47,800 --> 00:21:52,520 with cardamom, and paan chocolate filled with rose and fennel seeds. 383 00:21:59,280 --> 00:22:01,080 Your bhindi, delicious, 384 00:22:01,120 --> 00:22:04,440 really smoky, with loads of ground coriander 385 00:22:04,480 --> 00:22:05,760 and cumin in there. 386 00:22:05,800 --> 00:22:09,360 The khadi, I really like. Mustard seeds going through there, 387 00:22:09,400 --> 00:22:10,920 that's really wonderful. 388 00:22:10,960 --> 00:22:13,960 I feel comforted. I feel elated by it, 389 00:22:14,000 --> 00:22:16,720 and I love the fact that it's so pretty. Thank you. 390 00:22:16,760 --> 00:22:21,280 The puris puffed up nicely and are crispy. 391 00:22:21,320 --> 00:22:22,520 Your rice is good. 392 00:22:22,560 --> 00:22:25,480 We then ended with this hung yoghurt. 393 00:22:25,520 --> 00:22:29,320 It's got all these beautiful spices and pomegranate seeds, 394 00:22:29,360 --> 00:22:33,280 so it's just been like a whole wonderful voyage 395 00:22:33,320 --> 00:22:35,920 across your plate.Thank you. 396 00:22:35,960 --> 00:22:39,240 I started with the pasty - nice, crumbly pastry, 397 00:22:39,280 --> 00:22:41,400 and inside there is the saltiness of paneer. 398 00:22:41,440 --> 00:22:43,760 And then I got to that chocolate... HE CHUCKLES 399 00:22:43,800 --> 00:22:46,320 ..and with all the aniseed, it's like having a square 400 00:22:46,360 --> 00:22:49,120 of chocolate with a liquorice allsort. 401 00:22:49,160 --> 00:22:52,040 Your food is dainty, elegant, 402 00:22:52,080 --> 00:22:55,440 and just so bursting with flavour. 403 00:22:55,480 --> 00:22:57,200 I'm really into this. 404 00:22:57,240 --> 00:23:01,720 Can you tell? 405 00:23:01,760 --> 00:23:04,760 Really happy. I can't believe all the comments. 406 00:23:04,800 --> 00:23:08,840 They loved my dish. So I'm, like, beyond happy right now. 407 00:23:08,880 --> 00:23:10,400 SHE LAUGHS 408 00:23:13,880 --> 00:23:16,800 This is proof that I've had a great day. 409 00:23:16,840 --> 00:23:18,480 Really, the dishes were fabulous. 410 00:23:18,520 --> 00:23:22,120 This is why I think it was a good brief, because it depends 411 00:23:22,160 --> 00:23:25,560 on their culture, on their memories or their stories, 412 00:23:25,600 --> 00:23:28,440 but they absolutely all met it in their own way. 413 00:23:28,480 --> 00:23:30,320 Leyla, thank you very much. 414 00:23:30,360 --> 00:23:32,240 See you later.Take care. Thank you. Bye! 415 00:23:35,960 --> 00:23:39,840 Great quarterfinal, but we've now got a tough decision to make. 416 00:23:39,880 --> 00:23:43,240 We've got to pick three from these talented six. 417 00:23:44,880 --> 00:23:47,600 For me, there's two people today who have really shone. 418 00:23:47,640 --> 00:23:51,280 I think we all agree that Dinta actually did a brilliant job. 419 00:23:51,320 --> 00:23:55,200 From making pastry to pasties to puris, the best work she's done 420 00:23:55,240 --> 00:23:57,040 in the competition so far. 421 00:23:58,240 --> 00:24:02,800 Abi. What a fantastic dish, succulent bits of meat, thick gravy, 422 00:24:02,840 --> 00:24:04,360 smooth mashed potato. 423 00:24:04,400 --> 00:24:09,040 But it carried the flavours of a lovely Chinese takeaway! 424 00:24:09,080 --> 00:24:12,520 Very, very, very clever. 425 00:24:12,560 --> 00:24:15,640 We've got Dinta and Abi going through to knockout week, 426 00:24:15,680 --> 00:24:17,880 that means there's only one more place. 427 00:24:17,920 --> 00:24:21,840 Tatiana. I thought the idea was excellent. 428 00:24:21,880 --> 00:24:23,520 The soup was the let-down. 429 00:24:23,560 --> 00:24:26,680 She tried to thicken it, we had lumps of flour in it. 430 00:24:26,720 --> 00:24:31,120 Right now, there is a question mark over the quality of the soup. 431 00:24:31,160 --> 00:24:35,000 Elements of Max's dish, I thought, were absolutely delightful. 432 00:24:35,040 --> 00:24:37,480 I thought that the fish was overcooked, 433 00:24:37,520 --> 00:24:42,040 I felt the whole thing became all a bit wet, but great flavours. 434 00:24:43,680 --> 00:24:47,160 Tom. The fish was starting to go a bit dry, but we had crispy chips, 435 00:24:47,200 --> 00:24:48,880 which he'd cooked in goose fat, 436 00:24:48,920 --> 00:24:51,160 I thought they were really, really good. 437 00:24:51,200 --> 00:24:52,880 He made his own curry sauce. 438 00:24:52,920 --> 00:24:57,120 Great mushy peas. And it tasted good and it made you feel good. 439 00:24:58,240 --> 00:25:01,160 Lulu made for us ugali, a cornmeal porridge. 440 00:25:01,200 --> 00:25:03,600 The spinach with the coconut, I like that. 441 00:25:03,640 --> 00:25:05,200 The beef with the sauce was the issue. 442 00:25:05,240 --> 00:25:08,720 The beef was drying out. I don't quite think it worked. 443 00:25:10,480 --> 00:25:14,000 If I went home today, it would be devastating, because this is not 444 00:25:14,040 --> 00:25:16,320 a game for me, this is something I've wanted all my life, 445 00:25:16,360 --> 00:25:18,760 so I'm nervous. 446 00:25:18,800 --> 00:25:21,520 I want to stay in this competition because this has lit a fire 447 00:25:21,560 --> 00:25:22,640 in my belly. 448 00:25:22,680 --> 00:25:27,000 Winning this could lead to a complete career change for me. 449 00:25:27,040 --> 00:25:29,880 The level everybody was at was very, very high. 450 00:25:29,920 --> 00:25:31,440 I wasn't kidding myself that it was 451 00:25:31,480 --> 00:25:33,000 going to be a walk in the park today. 452 00:25:33,040 --> 00:25:35,480 But to be honest with you, I done my best. 453 00:25:36,960 --> 00:25:40,120 If I go home, hey, I got to the quarterfinal. 454 00:25:40,160 --> 00:25:42,240 Not many people can say that. 455 00:25:42,280 --> 00:25:46,280 But I would really love to go further in the competition. 456 00:25:55,720 --> 00:25:57,640 In a room full of great cookery, 457 00:25:57,680 --> 00:26:01,320 we did have two absolutely stand-out contestants, 458 00:26:01,360 --> 00:26:04,640 and those contestants are going straight through to knockout week. 459 00:26:04,680 --> 00:26:06,000 Dinta. 460 00:26:07,360 --> 00:26:08,600 Abi, 461 00:26:08,640 --> 00:26:10,560 congratulations, well done. 462 00:26:13,800 --> 00:26:15,760 Tatiana, Tom, 463 00:26:15,800 --> 00:26:17,280 Lulu, Max, 464 00:26:17,320 --> 00:26:19,720 we have room for just one more contestant. 465 00:26:22,000 --> 00:26:25,960 The third and final contestant going through to knockout week is... 466 00:26:30,120 --> 00:26:31,280 It's Tom. 467 00:26:32,320 --> 00:26:34,560 Tom, congratulations. 468 00:26:35,640 --> 00:26:37,640 All right, big fella. Oh! 469 00:26:38,840 --> 00:26:41,400 Tat, Lulu, Max, 470 00:26:41,440 --> 00:26:43,080 Guys, sorry to see you go. 471 00:26:43,120 --> 00:26:45,320 Thank you. Thanks so much. Thank you. 472 00:26:48,880 --> 00:26:51,480 I've done all I can, and I'm going home on a high. 473 00:26:51,520 --> 00:26:54,120 I'm happy with everything I've achieved, 474 00:26:54,160 --> 00:26:56,600 and this is definitely not going to stop me cooking. 475 00:26:58,040 --> 00:26:59,640 This is a minor setback, 476 00:26:59,680 --> 00:27:02,040 but it's my nature to bounce back 477 00:27:02,080 --> 00:27:03,840 from things like this, 478 00:27:03,880 --> 00:27:05,920 and upwards and onwards 479 00:27:05,960 --> 00:27:07,280 is now going to be my motto. 480 00:27:08,520 --> 00:27:10,440 It's sad to go home, but 481 00:27:10,480 --> 00:27:13,360 the MasterChef experience has been incredible. 482 00:27:13,400 --> 00:27:16,160 It was just like a dream come true. 483 00:27:24,240 --> 00:27:26,280 Congratulations, you're in knockout week! 484 00:27:26,320 --> 00:27:27,680 Oh, you dancer! 485 00:27:27,720 --> 00:27:29,160 Get in. 486 00:27:30,280 --> 00:27:32,320 Well done. Well done. 487 00:27:33,920 --> 00:27:36,280 Oh, what?! 488 00:27:37,800 --> 00:27:41,280 Weak at the knees, absolutely weak at the knees. 489 00:27:42,440 --> 00:27:45,800 It's, er... one of the best feelings I've ever had in my life. 490 00:27:47,480 --> 00:27:49,320 Definitely want more the knockout week. 491 00:27:49,360 --> 00:27:52,520 You can't just get to knock out or you can get knocked out, that would be rubbish. 492 00:27:54,440 --> 00:27:57,760 Of course, you go through highs and lows as you go through the competition, so... 493 00:27:58,960 --> 00:28:00,880 ..right now, it's a high. 494 00:28:05,040 --> 00:28:06,520 Next time, 495 00:28:06,560 --> 00:28:08,560 six more home cooks... 496 00:28:08,600 --> 00:28:09,720 HE LAUGHS 497 00:28:09,760 --> 00:28:11,480 ..compete for the right... 498 00:28:11,520 --> 00:28:12,640 SHE LAUGHS 499 00:28:12,680 --> 00:28:14,520 ..to wear a MasterChef apron... 500 00:28:15,800 --> 00:28:18,480 That is so ludicrously yummy, I love that. 501 00:28:20,160 --> 00:28:21,440 That's delicious. 502 00:28:21,480 --> 00:28:26,120 ..before battling for a place in the quarterfinal. 503 00:28:26,160 --> 00:28:28,040 I'm really, really impressed by this.