1 00:00:02,000 --> 00:00:04,720 It's the battle for the ultimate culinary prize. 2 00:00:04,720 --> 00:00:06,000 Oh! 3 00:00:06,000 --> 00:00:09,000 58 of the country's best home cooks... 4 00:00:09,000 --> 00:00:10,920 I need to stop shaking. 5 00:00:10,920 --> 00:00:13,040 ..all with their hearts set... 6 00:00:13,040 --> 00:00:14,240 Fingers crossed. 7 00:00:14,240 --> 00:00:15,600 Your sesame cracker's burning. 8 00:00:15,600 --> 00:00:16,880 Oh, no. 9 00:00:16,880 --> 00:00:19,760 ..on the coveted MasterChef trophy. 10 00:00:22,480 --> 00:00:23,840 That's a cracker of a dish. 11 00:00:23,840 --> 00:00:26,040 Absolutely ace. 12 00:00:26,040 --> 00:00:28,520 I'm so happy, I just want to dance. 13 00:00:28,520 --> 00:00:32,200 Each week, 12 extraordinary amateur talents... 14 00:00:32,200 --> 00:00:33,800 Come on, come on, come on. 15 00:00:33,800 --> 00:00:36,360 ..battle for a place... 16 00:00:36,360 --> 00:00:38,880 ..in the quarterfinal. 17 00:00:38,880 --> 00:00:40,600 I think it's exceptionally good. 18 00:00:40,600 --> 00:00:42,080 I can't fault it. 19 00:00:42,080 --> 00:00:45,840 But only the best can earn their passport... 20 00:00:45,840 --> 00:00:48,840 I think we need to kick it up a little bit. 21 00:00:48,840 --> 00:00:52,480 ..to the ultimate culinary showdown. 22 00:00:52,480 --> 00:00:55,120 Upstairs, there is bowties, there's ballgowns, 23 00:00:55,120 --> 00:00:56,880 and there are Michelin stars. 24 00:00:59,480 --> 00:01:01,000 Who's got what it takes? 25 00:01:01,000 --> 00:01:03,840 Who can hold on tight all the way to the end? 26 00:01:03,840 --> 00:01:07,160 We are about to eat ourselves to an absolute standstill. 27 00:01:07,160 --> 00:01:08,960 I'm ready. Let's go. 28 00:01:17,280 --> 00:01:21,480 These six passionate home cooks all think they've got what it takes 29 00:01:21,480 --> 00:01:23,680 to become MasterChef champion. 30 00:01:25,440 --> 00:01:27,360 But at the end of today's heat, 31 00:01:27,360 --> 00:01:31,680 only three of them will go through to this week's quarterfinal. 32 00:01:33,720 --> 00:01:36,680 I hope I can handle the pressure. 33 00:01:36,680 --> 00:01:38,440 Although I'm not kidding myself. 34 00:01:38,440 --> 00:01:41,800 I withhold the right to break down and cry. 35 00:01:41,800 --> 00:01:44,880 I'm more excited than nervous, I would say, at this point, 36 00:01:44,880 --> 00:01:47,520 although that might change as soon as I get in the kitchen 37 00:01:47,520 --> 00:01:49,480 and start cooking. 38 00:01:49,480 --> 00:01:51,400 I don't think I have a weakness in the kitchen, 39 00:01:51,400 --> 00:01:54,160 If I'm being honest with you. 40 00:01:54,160 --> 00:01:56,680 That might be big-headed, but I don't have one. 41 00:02:02,320 --> 00:02:05,320 Welcome, all six of you, to the MasterChef kitchen. 42 00:02:05,320 --> 00:02:09,200 This first round we call Basic To Brilliant. 43 00:02:09,200 --> 00:02:12,920 Now, the idea of this is to take a basic, everyday ingredient 44 00:02:12,920 --> 00:02:16,080 that you may put in your shopping basket every week 45 00:02:16,080 --> 00:02:19,520 and turn that into something absolutely brilliant. 46 00:02:19,520 --> 00:02:23,720 And your job today is to get yourself a MasterChef apron. 47 00:02:25,440 --> 00:02:28,240 We will choose our two favourite dishes. 48 00:02:30,120 --> 00:02:33,000 The cooks of those favourite dishes will grab themselves an apron, 49 00:02:33,000 --> 00:02:35,040 go straight through. 50 00:02:35,040 --> 00:02:38,800 The remaining four, you'll have to stay here and cook again. 51 00:02:38,800 --> 00:02:40,920 One hour and 20 minutes. Show us your skill. 52 00:02:40,920 --> 00:02:42,520 Off you go. 53 00:02:49,160 --> 00:02:51,400 It feels pretty good to get started, you know? 54 00:02:51,400 --> 00:02:54,160 The wheels are in motion, so there's no turning back. 55 00:02:56,440 --> 00:02:58,400 Now we're cooking. 56 00:02:58,400 --> 00:03:00,000 42-year-old Charlotte... 57 00:03:00,000 --> 00:03:01,960 Feels weird to be in here, but good. 58 00:03:01,960 --> 00:03:04,120 ..works as an IT programme director 59 00:03:04,120 --> 00:03:07,160 and gets inspiration for her plant-based cooking 60 00:03:07,160 --> 00:03:10,200 from travelling with her husband. 61 00:03:10,200 --> 00:03:12,000 What I get out of cooking... 62 00:03:13,480 --> 00:03:17,400 ..that I don't get out of my day job is a bit of therapy. 63 00:03:17,400 --> 00:03:18,640 It's very relaxing. 64 00:03:18,640 --> 00:03:21,640 It's my way to keep calm at the end of a stressful day. 65 00:03:21,640 --> 00:03:26,320 Although I don't think this is exactly therapy today. 66 00:03:26,320 --> 00:03:28,680 I'm trying to go as fast as I can so that I can do 67 00:03:28,680 --> 00:03:30,400 all the stuff I need to. 68 00:03:31,680 --> 00:03:33,160 What is your ingredient, please? 69 00:03:33,160 --> 00:03:36,080 My ingredient is chilli, because we have chilli... 70 00:03:36,080 --> 00:03:38,960 Well, I am forced to have chilli with everything because my husband 71 00:03:38,960 --> 00:03:40,720 would have chilli on porridge if he could. 72 00:03:40,720 --> 00:03:44,960 So the dish is potsticker dumplings with a fiery chilli sauce, 73 00:03:44,960 --> 00:03:49,040 a Sichuan and green chilli oil, and then some crispy chilli peanuts. 74 00:03:49,040 --> 00:03:53,320 Vegan food isn't just about hemp seeds, chickpeas, 75 00:03:53,320 --> 00:03:56,320 and it can be really exciting and fresh and flavourful. 76 00:03:56,320 --> 00:03:58,800 Charlotte, I think your food sounds exciting. Thank you. 77 00:04:01,240 --> 00:04:03,400 Oh, sorry. I've just cut my finger. 78 00:04:04,520 --> 00:04:06,720 Can I have a plaster? PRODUCER: Yeah, it's on its way. 79 00:04:06,720 --> 00:04:07,920 OK, great. Thanks. 80 00:04:07,920 --> 00:04:09,080 Quite a lump out. 81 00:04:09,080 --> 00:04:11,640 I'm sorry to say you've taken the top of your finger off, 82 00:04:11,640 --> 00:04:13,720 and that means you're probably going to need to go 83 00:04:13,720 --> 00:04:14,960 and get it sorted out. 84 00:04:14,960 --> 00:04:17,160 I was trying to go big or go home, and now I'm doing both. 85 00:04:17,160 --> 00:04:18,560 LAUGHTER 86 00:04:18,560 --> 00:04:20,000 Sadly, Charlotte has cut herself, 87 00:04:20,000 --> 00:04:23,000 and she had to leave the MasterChef kitchen for medical attention, 88 00:04:23,000 --> 00:04:25,200 so she won't be finishing off her dish. 89 00:04:27,280 --> 00:04:30,080 20 minutes have gone, which means you've got an hour left, 90 00:04:30,080 --> 00:04:31,280 all right? 91 00:04:35,280 --> 00:04:41,160 31-year-old customer success manager Ecrin grew up watching her mother 92 00:04:41,160 --> 00:04:43,520 cook traditional Turkish cuisine. 93 00:04:44,640 --> 00:04:47,440 Being in this competition feels unreal. 94 00:04:49,360 --> 00:04:53,200 So even if I don't get an apron, I will still be really happy 95 00:04:53,200 --> 00:04:56,520 and proud of myself that I got to be here. 96 00:04:56,520 --> 00:04:59,480 But we're going for the apron, of course. 97 00:05:00,840 --> 00:05:02,760 Ecrin, what's your ingredient, please? 98 00:05:02,760 --> 00:05:04,600 So my ingredient is lamb. 99 00:05:04,600 --> 00:05:05,960 It's a meat that I really love. 100 00:05:05,960 --> 00:05:08,400 And we use it a lot in our Turkish cuisine. 101 00:05:08,400 --> 00:05:11,200 Tell me what the dish is, please. It's called sac kavurma. 102 00:05:11,200 --> 00:05:14,880 It's a sauteed lamb dish, and then I'll make a cacik next to it - 103 00:05:14,880 --> 00:05:18,920 it's similar to tzatziki - and an onion salsa with sumac 104 00:05:18,920 --> 00:05:20,280 and pomegranate molasses. 105 00:05:20,280 --> 00:05:23,360 Your accent is really interesting, because it doesn't sound 106 00:05:23,360 --> 00:05:25,800 just quite Turkish. It's not, no. I'm from the Netherlands. 107 00:05:25,800 --> 00:05:27,520 I was born and raised in the Netherlands. 108 00:05:27,520 --> 00:05:28,920 What made you come to the UK? 109 00:05:28,920 --> 00:05:30,760 My partner, we met each other in Tokyo. 110 00:05:30,760 --> 00:05:33,320 He's half Angolan and half Portuguese. 111 00:05:33,320 --> 00:05:35,920 You are truly international, aren't you? Yeah. 112 00:05:35,920 --> 00:05:37,520 Four countries. 113 00:05:39,520 --> 00:05:41,160 See, Ecrin right now fascinates me. 114 00:05:41,160 --> 00:05:43,920 She's taking lamb pieces, dice them very, very small, 115 00:05:43,920 --> 00:05:46,560 and soak them in milk and olive oil to tenderise them. 116 00:05:46,560 --> 00:05:48,800 I've never heard of this before. 117 00:05:48,800 --> 00:05:51,720 I love this dish. Every time I go to a Turkish restaurant, 118 00:05:51,720 --> 00:05:53,400 I usually order this one. 119 00:05:54,600 --> 00:05:57,960 This is a rich tomato chilli lamb stew with lots of peppers in. 120 00:05:57,960 --> 00:05:59,720 It usually takes quite a while to cook, 121 00:05:59,720 --> 00:06:02,440 but she's cooking it in one hour and 20 minutes. 122 00:06:02,440 --> 00:06:03,640 It smells great. 123 00:06:04,960 --> 00:06:06,960 I hope it looks pretty. 124 00:06:08,880 --> 00:06:11,840 36-year-old admin officer Louise.. 125 00:06:11,840 --> 00:06:13,120 LOUISE LAUGHS 126 00:06:13,120 --> 00:06:16,360 ..loves to cook Caribbean food for her two children, 127 00:06:16,360 --> 00:06:19,440 as well as volunteering at a community kitchen. 128 00:06:19,440 --> 00:06:22,840 They are a charity that help people less fortunate. 129 00:06:22,840 --> 00:06:26,200 I cook for the old people and I make a three-course restaurant-style 130 00:06:26,200 --> 00:06:28,760 meal that they maybe can't afford to go out and buy. 131 00:06:29,960 --> 00:06:32,760 I love seeing people happy when they eat my food. 132 00:06:35,720 --> 00:06:37,560 What is your ingredient, please? 133 00:06:37,560 --> 00:06:39,160 So my ingredient is prawns. 134 00:06:39,160 --> 00:06:42,760 So I'm making Jamaican peppered prawns cooked with scotch bonnet 135 00:06:42,760 --> 00:06:44,800 and tomatoes and peppers. 136 00:06:44,800 --> 00:06:46,560 They're going with some home-made roti. 137 00:06:46,560 --> 00:06:48,040 Why did you apply for MasterChef? 138 00:06:48,040 --> 00:06:51,280 So I've got a 14-year-old daughter, and I'm always pushing her 139 00:06:51,280 --> 00:06:54,520 to do all her dreams and telling her anything's possible. 140 00:06:54,520 --> 00:06:57,680 And she said, "Well, you know, why don't you do your dreams? 141 00:06:57,680 --> 00:07:00,160 "Why don't you apply for MasterChef?" So I said, "All right. 142 00:07:00,160 --> 00:07:01,520 "I will." 143 00:07:02,840 --> 00:07:05,200 I've never had Jamaican pepper prawns before. 144 00:07:05,200 --> 00:07:10,080 Tomatoes and chillies and onions and loads and loads of garlic. 145 00:07:10,080 --> 00:07:12,760 And she's going to serve the whole thing with roti. 146 00:07:12,760 --> 00:07:15,080 A good roti should be flaky, but not greasy. 147 00:07:17,120 --> 00:07:19,760 Do you like some bread with your butter, do you? 148 00:07:19,760 --> 00:07:21,040 Love it. 149 00:07:21,040 --> 00:07:22,240 SHE LAUGHS 150 00:07:22,240 --> 00:07:25,640 Louise is just doing two things - roti and prawns. 151 00:07:25,640 --> 00:07:28,560 Well, that means she's got to make sure they're absolutely fantastic. 152 00:07:28,560 --> 00:07:31,240 They are going to have to be finger-licking good. 153 00:07:33,800 --> 00:07:35,120 You're halfway! 154 00:07:37,160 --> 00:07:40,280 31-year-old doctor George from Dorset... 155 00:07:40,280 --> 00:07:41,600 HE LAUGHS 156 00:07:41,600 --> 00:07:44,360 ..spends his spare time going on food adventures 157 00:07:44,360 --> 00:07:47,240 with his wife in his camper van. 158 00:07:47,240 --> 00:07:51,200 So being doctor, work is always busy. 159 00:07:51,200 --> 00:07:53,880 Being in here, it's intense pressure. 160 00:07:53,880 --> 00:07:59,040 Hopefully my pressure at work will help me in the MasterChef kitchen. 161 00:07:59,040 --> 00:08:00,880 So today my ingredient is mushrooms. 162 00:08:00,880 --> 00:08:04,360 Dish is going to be a mushroom-filled tortelloni 163 00:08:04,360 --> 00:08:07,600 with a Parmesan and tarragon cream and some crispy wild rice 164 00:08:07,600 --> 00:08:10,520 covered in mushroom powder. George, you look happy and smiley. Are you? 165 00:08:10,520 --> 00:08:12,880 Because a lot of people get tense in here, but you look 166 00:08:12,880 --> 00:08:14,720 like you're having the time of your life. 167 00:08:14,720 --> 00:08:17,160 I am, to be honest, Gregg. I'm absolutely loving it already. 168 00:08:17,160 --> 00:08:18,920 Bit tense under the carpet, but, you know, 169 00:08:18,920 --> 00:08:21,240 feeling good on the outside. Bit tense under the carpet? 170 00:08:21,240 --> 00:08:22,960 Yeah. 171 00:08:21,240 --> 00:08:22,960 GEORGE LAUGHS 172 00:08:22,960 --> 00:08:25,280 I should imagine you would be. Never said that before! 173 00:08:25,280 --> 00:08:27,000 George, why are you under the carpet? 174 00:08:27,000 --> 00:08:28,400 THEY LAUGH 175 00:08:32,320 --> 00:08:34,360 We have got a tortelloni. 176 00:08:36,640 --> 00:08:40,040 A mushroom-dusted crispy wild rice. 177 00:08:40,040 --> 00:08:42,520 Never had anything like that before in my life. 178 00:08:42,520 --> 00:08:44,320 This sounds fascinating. 179 00:08:44,320 --> 00:08:47,400 And he's going to serve that with a cream and Parmesan sauce. 180 00:08:47,400 --> 00:08:51,040 But George seems to be using more Parmesan cheese than mushrooms. 181 00:08:51,040 --> 00:08:54,600 I'm concerned right now that that's going to be a little bit too much. 182 00:08:59,000 --> 00:09:02,480 Belfast-born Rhys works as an actor. 183 00:09:02,480 --> 00:09:05,000 He grew up on classic Irish dishes, 184 00:09:05,000 --> 00:09:09,160 but also has a love for Italian and Asian cuisine. 185 00:09:09,160 --> 00:09:13,440 I've been cooking since I was a kid, really, but probably only 186 00:09:13,440 --> 00:09:17,200 took it a bit more seriously when I met my girlfriend. 187 00:09:17,200 --> 00:09:19,400 I started to cook to impress her, and I think it worked, 188 00:09:19,400 --> 00:09:20,920 because we're married now. 189 00:09:22,600 --> 00:09:25,080 Rhys, what's your ingredient, please, sir? Mushrooms. 190 00:09:25,080 --> 00:09:27,000 We always have loads of mushrooms left over, 191 00:09:27,000 --> 00:09:28,680 so for me, they're a bit of a life-saver. 192 00:09:28,680 --> 00:09:31,760 So what is your dish, please? Mushroom and chorizo tagliatelle. 193 00:09:31,760 --> 00:09:34,040 You're making your own pasta? Yeah, that's the plan. 194 00:09:34,040 --> 00:09:36,520 Any similarities between acting and cooking? 195 00:09:36,520 --> 00:09:40,320 Chaos. I suppose a dish, like any piece of theatre, 196 00:09:40,320 --> 00:09:41,480 isn't just one thing. 197 00:09:41,480 --> 00:09:44,000 It's loads of different elements working together to create 198 00:09:44,000 --> 00:09:46,000 something special, hopefully. 199 00:09:47,920 --> 00:09:51,600 We've got another mushroom pasta. He's going to make us a tagliatelle. 200 00:09:51,600 --> 00:09:53,200 I usually struggle with the machine. 201 00:09:53,200 --> 00:09:54,920 Let's see. Here we go. 202 00:09:54,920 --> 00:09:57,320 But thankfully, this machine is a lot better than the one 203 00:09:57,320 --> 00:10:00,240 that I usually use, so we're laughing. 204 00:10:01,440 --> 00:10:02,920 Yeah, I'm happy with that. 205 00:10:02,920 --> 00:10:08,240 With the mushrooms, he's got white wine sauce, which is quite acidic... 206 00:10:08,240 --> 00:10:10,040 ..mustard, which is quite hot, 207 00:10:10,040 --> 00:10:13,120 chorizo, which is slightly spicy. 208 00:10:13,120 --> 00:10:15,040 He's going to have to be really careful here. 209 00:10:15,040 --> 00:10:17,560 Really, really careful. 210 00:10:17,560 --> 00:10:21,800 35-year-old lawyer Aman has developed his own cooking style 211 00:10:21,800 --> 00:10:25,280 based on his mother's traditional Indian recipes. 212 00:10:25,280 --> 00:10:28,440 I cook predominantly Punjabi, North Indian foods. 213 00:10:28,440 --> 00:10:32,000 I've been brought up eating that food seven days a week 214 00:10:32,000 --> 00:10:33,520 from a young age. 215 00:10:33,520 --> 00:10:36,480 But now I try to explore into different cuisines 216 00:10:36,480 --> 00:10:38,240 from different parts of the world. 217 00:10:40,160 --> 00:10:41,640 My ingredient is paneer. 218 00:10:41,640 --> 00:10:44,600 It's a family favourite, especially for my wife. 219 00:10:44,600 --> 00:10:46,320 I call my wife my favourite vegetarian. 220 00:10:46,320 --> 00:10:47,960 Are you making a vegetarian dish? 221 00:10:47,960 --> 00:10:49,480 I am making a vegetarian dish. 222 00:10:49,480 --> 00:10:53,480 Gochujang paneer with mango chutney, a mint coriander chutney, 223 00:10:53,480 --> 00:10:54,640 and basmati rice. 224 00:10:54,640 --> 00:10:58,120 That's a real fusion of different cultures and flavours. 225 00:10:58,120 --> 00:11:00,960 Absolutely. I'm a big fan of Korean food, so I thought 226 00:11:00,960 --> 00:11:03,280 I'd give this a go. 227 00:11:06,920 --> 00:11:10,440 Aman is making for us what he calls gochujang paneer. 228 00:11:12,920 --> 00:11:15,880 Gochujang - a Korean red pepper paste - 229 00:11:15,880 --> 00:11:19,880 served with paneer being this Indian-style curd cheese. 230 00:11:21,720 --> 00:11:24,080 That's going to be served with basmati rice. 231 00:11:24,080 --> 00:11:26,720 We've got a mango chutney. 232 00:11:26,720 --> 00:11:31,560 And then he's making us a classic green chilli chutney. 233 00:11:31,560 --> 00:11:34,320 A lot of really big, powerful things on there. 234 00:11:35,840 --> 00:11:37,440 I hope this works. 235 00:11:38,640 --> 00:11:40,200 You have five minutes. 236 00:11:40,200 --> 00:11:41,880 Just five minutes, please. 237 00:11:44,320 --> 00:11:46,880 All under control, I hope. 238 00:11:46,880 --> 00:11:49,280 Last-minute nerves, but we're doing all right. 239 00:11:54,680 --> 00:11:56,480 You have just 60 seconds. 240 00:12:04,000 --> 00:12:05,880 That's it. Stop, please. 241 00:12:09,040 --> 00:12:12,080 It was a bit of stress, but we made it in the end. 242 00:12:12,080 --> 00:12:16,480 Could have done a bit better on the plating, but hope it tastes good. 243 00:12:16,480 --> 00:12:18,360 WHISPERS: I can touch it, I can feel it. 244 00:12:18,360 --> 00:12:20,080 SHE LAUGHS 245 00:12:20,080 --> 00:12:22,880 George, are you ready for us? Come on, please. 246 00:12:28,800 --> 00:12:32,280 Doctor George's basic ingredient is mushrooms. 247 00:12:32,280 --> 00:12:37,120 He's made wild-mushroom-filled tortellini with puffed wild rice 248 00:12:37,120 --> 00:12:41,600 coated in a crispy mushroom powder and a Parmesan cream sauce. 249 00:12:42,840 --> 00:12:44,920 This puffed wild rice around the outside, 250 00:12:44,920 --> 00:12:48,280 sort of like I'm A Celebrity... Get Me Out Of Here. 251 00:12:48,280 --> 00:12:51,640 Bushtucker trial? Bushtucker trial going on on the plate here. 252 00:12:51,640 --> 00:12:54,200 Can I borrow some of these? I'm going fishing this afternoon. 253 00:13:00,800 --> 00:13:03,160 Pasta work's fantastic. Really, really lovely 254 00:13:03,160 --> 00:13:06,320 thin pasta there, ample filling inside. 255 00:13:06,320 --> 00:13:10,480 What I love is the flavour of the almost yeast extract 256 00:13:10,480 --> 00:13:13,000 from those dried mushrooms around the nuttiness 257 00:13:13,000 --> 00:13:14,800 of that fried wild rice. 258 00:13:16,520 --> 00:13:19,560 Inside your filled pasta, that mushroom is slightly sweet. 259 00:13:19,560 --> 00:13:24,480 And the tang of that lovely Parmesan through that creamy sauce is great. 260 00:13:24,480 --> 00:13:27,440 But that sauce, in my opinion, is too thick. 261 00:13:27,440 --> 00:13:30,520 It should be a lot thinner. It almost needs spreading. 262 00:13:34,720 --> 00:13:38,080 I'm feeling pretty tired, stressed out. 263 00:13:38,080 --> 00:13:40,640 Fair feedback. I wasn't 100% happy with what I put up, 264 00:13:40,640 --> 00:13:42,440 but, you know, I did my best. 265 00:13:44,200 --> 00:13:47,320 Lawyer Aman's basic ingredient is paneer 266 00:13:47,320 --> 00:13:52,040 coated in Chinese five spice and Korean gochujang sauce, 267 00:13:52,040 --> 00:13:54,000 served with basmati rice, 268 00:13:54,000 --> 00:13:58,240 a yoghurt, coriander and mint chutney, and a mango chutney. 269 00:14:02,440 --> 00:14:05,880 The coating around the outside, the gochujang and the five spice, 270 00:14:05,880 --> 00:14:07,800 I think they're clashing with each other. 271 00:14:07,800 --> 00:14:10,960 The thing is for me is that paneer has become a bit dry 272 00:14:10,960 --> 00:14:14,800 and a bit chewy. I'd like that paneer to be more succulent. 273 00:14:15,840 --> 00:14:17,880 The rice is nicely cooked. 274 00:14:17,880 --> 00:14:22,080 Your sauces, you've got some really good, fiery flavour in there, 275 00:14:22,080 --> 00:14:25,920 but I shouldn't be scraping little droplets off a plate 276 00:14:25,920 --> 00:14:27,680 with the back of a fork. 277 00:14:31,640 --> 00:14:33,840 I gave it a good shot, but I'm generally happy. 278 00:14:33,840 --> 00:14:36,560 Overall, I'm happy, but there's room for improvement. 279 00:14:38,560 --> 00:14:43,080 Admin officer Louise's ingredient is prawns that she's cooked 280 00:14:43,080 --> 00:14:47,240 in a Jamaican-style pepper sauce, flavoured with scotch bonnet, 281 00:14:47,240 --> 00:14:50,840 paprika, and red and yellow peppers, 282 00:14:50,840 --> 00:14:52,800 served with a roti. 283 00:14:52,800 --> 00:14:55,120 I think that's a really attractive dish. 284 00:14:55,120 --> 00:14:56,640 I love the colours. 285 00:15:01,440 --> 00:15:03,400 Louise, that's delicious. 286 00:15:03,400 --> 00:15:05,040 Thank you. 287 00:15:05,040 --> 00:15:06,560 Delicious with a capital D. 288 00:15:06,560 --> 00:15:08,280 The prawns are cooked beautifully. 289 00:15:08,280 --> 00:15:10,360 They've got a really nice texture to them. 290 00:15:10,360 --> 00:15:13,680 They're sweet. That sauce - slightly sharp and sour. 291 00:15:13,680 --> 00:15:16,280 The Scotch bonnet, there's enough in there for it to be fragrant 292 00:15:16,280 --> 00:15:18,520 and slightly fruity, but it's still got enough heat. 293 00:15:18,520 --> 00:15:21,200 I've got no complaint. Oh, thank you. 294 00:15:21,200 --> 00:15:22,600 It looks great, 295 00:15:22,600 --> 00:15:25,160 and it tastes every bit as good as it looks. 296 00:15:25,160 --> 00:15:27,120 So that's a proper yummy dish. 297 00:15:27,120 --> 00:15:28,920 And that bread is lovely. 298 00:15:36,000 --> 00:15:38,800 That's it now. I feel like I've won already. 299 00:15:40,280 --> 00:15:43,240 That was brilliant. So happy, I could scream. 300 00:15:43,240 --> 00:15:44,920 SHE LAUGHS 301 00:15:48,640 --> 00:15:51,880 Actor Rhys also chose to highlight mushrooms, 302 00:15:51,880 --> 00:15:55,600 and has made a mushroom and chorizo tagliatelle 303 00:15:55,600 --> 00:15:58,240 in a mustard and white wine sauce, 304 00:15:58,240 --> 00:16:00,920 garnished with capers and a Parmesan crisp. 305 00:16:05,520 --> 00:16:06,960 Nicely made pasta. 306 00:16:06,960 --> 00:16:08,520 Your mushrooms - cooked really well. 307 00:16:08,520 --> 00:16:11,080 They've still got a bit of bounce to them. They're still moist. 308 00:16:11,080 --> 00:16:12,840 I just find the dish a little bit too sharp, 309 00:16:12,840 --> 00:16:14,440 because you have got mustard in there, 310 00:16:14,440 --> 00:16:16,920 you have got white wine in there, and then the capers as well. 311 00:16:16,920 --> 00:16:19,840 It's just a little bit too much. 312 00:16:19,840 --> 00:16:22,440 You've used lots of different types of mushrooms, and I think 313 00:16:22,440 --> 00:16:24,120 you've cooked them all very, very well. 314 00:16:24,120 --> 00:16:27,040 For me, the capers are very, very salty and really, really strong. 315 00:16:27,040 --> 00:16:29,200 The mustard is quite sharp and sour. 316 00:16:29,200 --> 00:16:32,920 The white wine and the cream would have been enough. OK. 317 00:16:38,920 --> 00:16:42,280 I'm unhappy with how I balanced the flavours. 318 00:16:42,280 --> 00:16:44,520 But to be honest, I was always intending to put 319 00:16:44,520 --> 00:16:45,840 those big flavours in there. 320 00:16:45,840 --> 00:16:48,520 So it was a gamble. It didn't pay off. 321 00:16:51,640 --> 00:16:56,880 Last up is customer success manager Ecrin, and her ingredient was lamb. 322 00:16:56,880 --> 00:17:01,760 She's made a Turkish sac kavurma - lamb cooked in its own juices 323 00:17:01,760 --> 00:17:05,960 and Turkish peppers, served with vermicelli and basmati rice... 324 00:17:07,520 --> 00:17:09,960 ..cacik, a cucumber and mint yoghurt, 325 00:17:09,960 --> 00:17:13,160 and an onion and pomegranate salsa seasoned with sumac. 326 00:17:19,320 --> 00:17:21,800 That lamb is moist, soft. 327 00:17:21,800 --> 00:17:25,280 There's a smokiness, a saltiness. That rice underneath is, like, 328 00:17:25,280 --> 00:17:28,760 nutty. I've got the sharpness of yoghurt in there. 329 00:17:28,760 --> 00:17:30,520 That is so yummy. 330 00:17:30,520 --> 00:17:32,520 That is so ludicrously yummy. 331 00:17:32,520 --> 00:17:34,880 I love that. Thank you. 332 00:17:34,880 --> 00:17:36,160 Gregg likes it. 333 00:17:37,280 --> 00:17:39,200 That makes two of us. Yay! 334 00:17:39,200 --> 00:17:40,400 Thank you. 335 00:17:40,400 --> 00:17:43,120 This onion relish of yours... 336 00:17:43,120 --> 00:17:44,920 ..can I please have the recipe? 337 00:17:44,920 --> 00:17:47,000 Yes, of course. Because that is ace. 338 00:17:47,000 --> 00:17:50,080 It's sweet but sharp with pomegranate molasses, 339 00:17:50,080 --> 00:17:52,520 and delicious. I think you've hit the brief. 340 00:17:52,520 --> 00:17:54,400 I'm very, very happy to be eating that. 341 00:17:54,400 --> 00:17:56,600 Thank you so much indeed. Thank you. 342 00:17:56,600 --> 00:17:58,960 How do you say "happy" in Turkish? 343 00:17:58,960 --> 00:18:00,280 Mutlu. Mutlu? 344 00:18:00,280 --> 00:18:02,360 Yeah. That's a great name! Mutlu! 345 00:18:02,360 --> 00:18:05,080 We're all mutlu. Good. That's good to hear. 346 00:18:08,520 --> 00:18:09,720 I'm feeling great. 347 00:18:09,720 --> 00:18:14,440 They had nothing negative to say about it, so it's amazing. 348 00:18:18,280 --> 00:18:20,840 Well done. That was a stonking first round. 349 00:18:22,680 --> 00:18:24,240 As we said at the start of this, 350 00:18:24,240 --> 00:18:28,680 two of you will be going straight through to the next round. 351 00:18:28,680 --> 00:18:32,800 The first person getting their MasterChef apron is... 352 00:18:36,640 --> 00:18:38,600 ..Ecrin. 353 00:18:38,600 --> 00:18:40,400 Congratulations. Thank you. 354 00:18:42,680 --> 00:18:44,600 The second person is... 355 00:18:50,440 --> 00:18:52,800 ..Louise. 356 00:18:52,800 --> 00:18:54,720 Thank you. Thank you. 357 00:18:54,720 --> 00:18:57,240 Ecrin, Louise, come and get your aprons, please. 358 00:19:00,640 --> 00:19:02,640 Fantastic. Fantastic. Congratulations. 359 00:19:02,640 --> 00:19:04,000 Go on. 360 00:19:11,880 --> 00:19:14,800 Oh, my God, I'm so excited. Yes. Me too. 361 00:19:14,800 --> 00:19:17,800 I can't believe we did it. I know. Yes. Well done. Thank you. 362 00:19:17,800 --> 00:19:19,720 Well done! Yay, well done. 363 00:19:22,240 --> 00:19:23,920 Oh, wow. 364 00:19:23,920 --> 00:19:26,000 I'm so excited. I can't believe I go an apron. 365 00:19:26,000 --> 00:19:27,760 I've got an apron! I've made it. 366 00:19:30,800 --> 00:19:34,360 I honestly cannot believe that I earned the apron. 367 00:19:34,360 --> 00:19:36,880 The feeling is... It's just amazing. 368 00:19:36,880 --> 00:19:38,080 That means I'm good. 369 00:19:41,960 --> 00:19:44,520 You three need to dust off any disappointment. 370 00:19:44,520 --> 00:19:47,280 There are still two aprons up for grabs. 371 00:19:48,680 --> 00:19:51,880 This is what we call Thinking On Your Feet. 372 00:19:51,880 --> 00:19:54,640 You all have a plate of prawns. 373 00:19:54,640 --> 00:19:57,960 We would like from you a dish that highlights a little bit about you 374 00:19:57,960 --> 00:20:00,560 as a cook, and whether you've got the potential to go further 375 00:20:00,560 --> 00:20:03,680 in the competition. 45 minutes. At the end of this, 376 00:20:03,680 --> 00:20:07,280 two of you are going to get an apron, one of you is going to leave. 377 00:20:07,280 --> 00:20:09,520 Go! Let's go, let's go, let's go! 378 00:20:12,400 --> 00:20:15,800 I'm torn between two ideas at the minute, so let's 379 00:20:15,800 --> 00:20:19,600 have a little look at what we've got and then I'll come back to you. 380 00:20:19,600 --> 00:20:22,720 They've only got 45 minutes, but I think that's plenty of time 381 00:20:22,720 --> 00:20:24,360 to do a couple of things with the prawn. 382 00:20:24,360 --> 00:20:25,800 I'm going to change tack. 383 00:20:25,800 --> 00:20:28,480 And it only takes a matter of minutes to cook a prawn, 384 00:20:28,480 --> 00:20:31,080 so all the bits around the outside is what they should be 385 00:20:31,080 --> 00:20:35,080 concentrating on, and then the last minute, the prawns get cooked. 386 00:20:35,080 --> 00:20:38,480 Don't usually cook prawns but, you know, they're a special ingredient 387 00:20:38,480 --> 00:20:41,560 that I think you can do a lot with. So hopefully... 388 00:20:41,560 --> 00:20:42,920 ..I'll be able to. 389 00:20:44,680 --> 00:20:47,640 AMAN: If it doesn't go according to plan, back to being a lawyer it is. 390 00:20:47,640 --> 00:20:49,240 HE CHUCKLES 391 00:20:52,720 --> 00:20:54,080 Do you have a firm plan, then? 392 00:20:54,080 --> 00:20:57,440 I think I do now. I'm going to do an Asian broth with noodles, 393 00:20:57,440 --> 00:21:00,560 and I'm going to fry the prawns separately and sit them on top. 394 00:21:00,560 --> 00:21:03,200 OK. How are you going to get the prawn flavour through this broth? 395 00:21:03,200 --> 00:21:05,840 I might use some of the prawn heads and add it to the broth 396 00:21:05,840 --> 00:21:08,760 before I strain it off. Rhys, I like your form. Nice one. 397 00:21:10,120 --> 00:21:13,760 Rhys is making for us an Asian-style noodle broth. 398 00:21:14,760 --> 00:21:16,840 I think that's quite a nice idea. 399 00:21:16,840 --> 00:21:19,600 Rhys has got to make sure he doesn't boil that broth too much, 400 00:21:19,600 --> 00:21:21,840 otherwise it'll go cloudy and it'll go bitter. 401 00:21:21,840 --> 00:21:24,880 The broth, I've put the prawn heads in, some ginger, some garlic, 402 00:21:24,880 --> 00:21:28,960 some chilli, a little bit of soy and some sweet miso. 403 00:21:28,960 --> 00:21:31,920 That works. As long as you get the cookery of the prawn right, 404 00:21:31,920 --> 00:21:34,080 as long as you get plenty of flavour into the broth. 405 00:21:34,080 --> 00:21:37,040 He's got a plan. And not only that, I like the plan. 406 00:21:40,320 --> 00:21:42,320 You have 20 minutes left. 407 00:21:46,600 --> 00:21:48,080 How you feeling, Aman? Nervous. 408 00:21:48,080 --> 00:21:50,880 I've never cooked with prawn before, so... Oh, no! 409 00:21:50,880 --> 00:21:53,320 So it should be interesting. So how do you approach it, then? 410 00:21:53,320 --> 00:21:57,480 Just going to coat the prawns in chilli powder and make 411 00:21:57,480 --> 00:21:58,800 it into a nice, fiery curry. 412 00:21:58,800 --> 00:22:01,600 Are you not feeling particularly confident? Not overly, no. 413 00:22:04,760 --> 00:22:09,080 Aman has never cooked a prawn before in his life... 414 00:22:09,080 --> 00:22:11,040 First time for everything. 415 00:22:11,040 --> 00:22:15,400 ..but he's going to make a curry with ginger and tomatoes... 416 00:22:16,760 --> 00:22:20,480 ..then he's going to cook the prawns in the sauce. 417 00:22:20,480 --> 00:22:24,000 That will work as long as he doesn't put them in there too soon, 418 00:22:24,000 --> 00:22:26,840 because otherwise they'll just go really, really pappy. 419 00:22:26,840 --> 00:22:29,320 The thing is, we've got nothing to go with this at the moment. 420 00:22:29,320 --> 00:22:31,640 I was thinking maybe some rice. 421 00:22:31,640 --> 00:22:34,280 You've only got 15 minutes left. Will rice cook in 15? 422 00:22:34,280 --> 00:22:35,560 Yes. 423 00:22:40,960 --> 00:22:43,400 So I'm going to do you a Vietnamese summer roll. 424 00:22:43,400 --> 00:22:46,080 So prawns cooked in a bit of chilli sauce, 425 00:22:46,080 --> 00:22:49,280 inside a Vietnamese spring roll, with some noodles through there. 426 00:22:49,280 --> 00:22:50,920 Have you done many summer rolls before? 427 00:22:50,920 --> 00:22:53,160 I went to Vietnam, actually, four years ago, 428 00:22:53,160 --> 00:22:55,520 worked in a hospital there for a short while, 429 00:22:55,520 --> 00:22:58,200 and learned how to cook them when I was over there. 430 00:22:58,200 --> 00:23:01,520 Whereabouts in Vietnam were you? I was in Ho Chi Minh Hospital. 431 00:23:01,520 --> 00:23:02,800 Wow. 432 00:23:04,880 --> 00:23:06,720 George is making for us summer rolls. 433 00:23:06,720 --> 00:23:09,400 Hopefully some mint in there and maybe some coriander 434 00:23:09,400 --> 00:23:11,000 to give it some freshness. 435 00:23:11,000 --> 00:23:13,280 But that rice paper is really fiddly. 436 00:23:13,280 --> 00:23:15,520 If it's too wet, it goes soggy and falls apart. 437 00:23:15,520 --> 00:23:17,600 If it's too dry, it cracks. 438 00:23:17,600 --> 00:23:20,400 I'm really impressed with George making those rolls. 439 00:23:20,400 --> 00:23:22,600 We do need a dip. 440 00:23:22,600 --> 00:23:24,280 What dipping sauces are we going to get? 441 00:23:24,280 --> 00:23:26,040 Spring onion and chilli dipping sauce. 442 00:23:26,040 --> 00:23:28,080 So what else have we got now with our summer rolls? 443 00:23:28,080 --> 00:23:30,880 Yeah, so done some deep-fried sesame-seed-covered prawns. 444 00:23:30,880 --> 00:23:33,280 Good. Go, go, go. I'm loving this. 445 00:23:34,760 --> 00:23:36,640 You have just five minutes. 446 00:23:38,600 --> 00:23:40,960 It's going to be very close. 447 00:23:40,960 --> 00:23:43,320 AMAN: Curry's done. I'm waiting on the rice, 448 00:23:43,320 --> 00:23:46,000 and hopefully I can plate soon. 449 00:23:46,000 --> 00:23:48,400 Final 60 seconds. That's it. 450 00:23:53,200 --> 00:23:55,080 And...stop! 451 00:23:57,440 --> 00:23:58,480 GEORGE EXHALES 452 00:23:59,720 --> 00:24:01,000 Stressful. 453 00:24:02,240 --> 00:24:07,200 George has prepared the prawns two ways. Vietnamese summer rolls - 454 00:24:07,200 --> 00:24:09,440 rice paper wrappers filled with prawns, 455 00:24:09,440 --> 00:24:13,360 vermicelli rice noodles, coriander and mint... 456 00:24:13,360 --> 00:24:16,720 ..and deep-fried prawns coated in sesame seeds 457 00:24:16,720 --> 00:24:19,960 with a spring onion and chilli dipping sauce 458 00:24:19,960 --> 00:24:22,920 and a peanut soy and honey dipping sauce. 459 00:24:27,560 --> 00:24:28,960 Prawns are cooked really nicely. 460 00:24:28,960 --> 00:24:31,280 I like the little crispy coating around the outside, 461 00:24:31,280 --> 00:24:34,080 almost like a sesame prawn toast. 462 00:24:34,080 --> 00:24:36,800 Your summer rolls - prawns, you cleaned them very, very well. 463 00:24:36,800 --> 00:24:38,920 It just needs some more vegetables. 464 00:24:38,920 --> 00:24:41,560 More, like, shredded carrot, a lot more herbs. 465 00:24:41,560 --> 00:24:43,520 It will just make it more vibrant. 466 00:24:43,520 --> 00:24:46,760 I think it all works really nicely together. 467 00:24:46,760 --> 00:24:48,520 These two dips are lovely. 468 00:24:48,520 --> 00:24:50,840 One of them is really sharp and really hot, 469 00:24:50,840 --> 00:24:54,560 and the other one is really, really sweet and salty. 470 00:24:54,560 --> 00:24:57,600 I'm very, very much enjoying your flavours, George. 471 00:25:01,920 --> 00:25:06,120 After that, I feel absolutely shattered, but got through it. 472 00:25:06,120 --> 00:25:07,400 The comments were fair. 473 00:25:07,400 --> 00:25:09,000 I think most of them were positive, 474 00:25:09,000 --> 00:25:11,200 so fingers crossed. 475 00:25:11,200 --> 00:25:15,760 Rhys has butterflied the prawns and served them on noodles 476 00:25:15,760 --> 00:25:17,840 with pak choi and spring onions, 477 00:25:17,840 --> 00:25:22,400 and an Asian miso and ginger broth flavoured with the prawn heads. 478 00:25:28,320 --> 00:25:31,160 Your prawns are slightly overcooked... OK. ..but you've 479 00:25:31,160 --> 00:25:32,840 prepped those prawns really well. 480 00:25:32,840 --> 00:25:36,080 I think the crunch of the pak choi with the sesame seeds 481 00:25:36,080 --> 00:25:38,480 is a nice idea. Noodles are nicely done. 482 00:25:38,480 --> 00:25:41,600 Your broth - what I get from that is mostly ginger. 483 00:25:41,600 --> 00:25:43,160 A little bit of meaty miso. 484 00:25:43,160 --> 00:25:45,680 But I'm impressed that you've made this broth. 485 00:25:45,680 --> 00:25:46,800 Not bad at all. 486 00:25:48,240 --> 00:25:50,840 Rhys, I admire that you've used all the prawn. 487 00:25:50,840 --> 00:25:53,880 You've taken the shells, including the heads, and you roasted them off 488 00:25:53,880 --> 00:25:56,600 and you made your broth. I think you've got some really nice ideas. 489 00:25:56,600 --> 00:25:58,760 Prawns, unfortunately, are slightly over. 490 00:26:01,320 --> 00:26:03,200 I feel OK after that. 491 00:26:03,200 --> 00:26:05,000 I think I did my best in the circumstances. 492 00:26:05,000 --> 00:26:08,320 Can always do a bit better, but, yeah, I'm happy enough. 493 00:26:08,320 --> 00:26:14,160 Aman has served a tomato-based prawn curry spiced with ginger and cumin 494 00:26:14,160 --> 00:26:16,240 on basmati rice. 495 00:26:22,920 --> 00:26:24,760 Your sauce is really rich with ginger. 496 00:26:24,760 --> 00:26:27,560 There's almost a caramel sweetness coming from all those tomatoes. 497 00:26:27,560 --> 00:26:28,720 I think that's really good. 498 00:26:28,720 --> 00:26:31,320 The little bits of prawn, because you've cut them up so small, 499 00:26:31,320 --> 00:26:33,920 are just starting to go dry, but they're still moist enough. 500 00:26:33,920 --> 00:26:36,520 Your rice could do with a little bit more cooking. 501 00:26:36,520 --> 00:26:38,520 So prawns, just a little bit over. 502 00:26:38,520 --> 00:26:41,000 Rice, a little bit under. 503 00:26:41,000 --> 00:26:45,000 Your sauce is lovely. Sweet going into smoky. 504 00:26:45,000 --> 00:26:47,760 But the prawns are slightly overcooked. 505 00:26:47,760 --> 00:26:50,320 They're going a little bit mushy. 506 00:26:53,200 --> 00:26:57,200 I think I feel somewhat relieved that it's done now. 507 00:26:57,200 --> 00:27:00,120 Could have done better, but I'm happy with the comments, 508 00:27:00,120 --> 00:27:02,840 and especially cooking prawns for the first time. 509 00:27:02,840 --> 00:27:04,280 So, yeah, generally OK. 510 00:27:05,920 --> 00:27:09,520 Charlotte cut herself in the first round, and that means we've only 511 00:27:09,520 --> 00:27:12,680 got three of them fighting for those two aprons. 512 00:27:15,240 --> 00:27:18,400 Rhys decided to take the prawns apart, took the shells, 513 00:27:18,400 --> 00:27:20,640 and he roasted the shells to make a broth with some miso. 514 00:27:20,640 --> 00:27:22,480 The prawns - slightly over. 515 00:27:22,480 --> 00:27:25,080 But the flavour of the broth - really good. 516 00:27:25,080 --> 00:27:27,520 I didn't expect anybody to attempt a broth. 517 00:27:27,520 --> 00:27:29,000 I stand impressed. 518 00:27:30,080 --> 00:27:32,200 George, in this round, he made a summer roll 519 00:27:32,200 --> 00:27:35,040 and then we had little deep-fried prawns on the side. 520 00:27:35,040 --> 00:27:38,800 The actual summer rolls, I felt, could have had more vegetables 521 00:27:38,800 --> 00:27:41,320 going through it and more herbs going through it. 522 00:27:41,320 --> 00:27:44,320 But the prawns were done nicely. I liked both dips. 523 00:27:46,280 --> 00:27:47,920 Aman had never cooked a prawn before. 524 00:27:47,920 --> 00:27:50,800 He never eaten a prawn before. Good on him for keeping on going. 525 00:27:50,800 --> 00:27:52,080 That sauce was really good. 526 00:27:52,080 --> 00:27:54,760 However, the rice could have done with a little bit more cooking. 527 00:27:54,760 --> 00:27:57,680 He overcooked the prawns. That's hardly surprising. 528 00:27:57,680 --> 00:28:00,000 This isn't just the first time he's cooked one, 529 00:28:00,000 --> 00:28:02,440 it's the first time he's ever touched one or eaten one. 530 00:28:05,360 --> 00:28:07,920 I want to stay more than anything. I've had the taste for it 531 00:28:07,920 --> 00:28:10,600 and fingers crossed I get the apron. 532 00:28:12,680 --> 00:28:15,080 I'm not sure if I've done enough to stay in the competition. 533 00:28:15,080 --> 00:28:18,080 I'd love to, but the other lads are really strong 534 00:28:18,080 --> 00:28:20,480 and my dish wasn't without its faults. 535 00:28:20,480 --> 00:28:23,760 So, you know, it's a waiting game now. 536 00:28:23,760 --> 00:28:26,760 I love it in there. There's a deep, passionate burning inside me, 537 00:28:26,760 --> 00:28:28,080 really competitive nature, 538 00:28:28,080 --> 00:28:31,520 so I'd be over the moon if I stayed, in all honesty. 539 00:28:38,360 --> 00:28:40,440 Some high points and some low points... 540 00:28:42,000 --> 00:28:43,680 ..and we have made a decision. 541 00:28:45,440 --> 00:28:49,080 The first person going through, joining Louise and Ecrin... 542 00:28:52,000 --> 00:28:53,760 ..is George. 543 00:28:53,760 --> 00:28:56,040 Congratulations, George. Great job. 544 00:28:57,720 --> 00:29:00,760 Rhys, Aman, one apron left. 545 00:29:02,120 --> 00:29:04,600 The last person getting an apron is... 546 00:29:14,000 --> 00:29:15,400 ..Rhys. 547 00:29:18,240 --> 00:29:20,920 Aman, thank you so very much for everything. 548 00:29:20,920 --> 00:29:22,880 Thank you very much indeed. You're leaving us. 549 00:29:22,880 --> 00:29:25,440 Thank you. Cheers, Aman. RHYS: Take care. GEORGE: See you. 550 00:29:33,360 --> 00:29:34,680 Disappointed. 551 00:29:36,080 --> 00:29:38,200 Could have done better. 552 00:29:38,200 --> 00:29:42,560 But I have had an amazing time, albeit a short time, 553 00:29:42,560 --> 00:29:45,160 but a memory which will live with me for the rest of my life. 554 00:29:49,720 --> 00:29:51,800 Well done. Well done, you two. 555 00:29:51,800 --> 00:29:55,120 George, Rhys, congratulations. Come and get your aprons. 556 00:29:57,560 --> 00:30:00,040 Thank you. Thank you. 557 00:30:00,040 --> 00:30:01,560 Well done. Well done. 558 00:30:03,920 --> 00:30:06,200 I feel so good. 559 00:30:03,920 --> 00:30:06,200 HE LAUGHS 560 00:30:06,200 --> 00:30:07,440 Over the moon. 561 00:30:07,440 --> 00:30:10,000 Now this is M is on my chest, I feel like I'm here, 562 00:30:10,000 --> 00:30:11,680 feel like I've arrived. 563 00:30:13,480 --> 00:30:17,160 It feels great. Delighted to get an apron today. 564 00:30:17,160 --> 00:30:19,400 It certainly wasn't the path of least resistance, 565 00:30:19,400 --> 00:30:21,240 but we got there in the end. 566 00:30:36,960 --> 00:30:38,360 Today is a big round. 567 00:30:38,360 --> 00:30:42,280 You are cooking for a place in the quarterfinals. 568 00:30:42,280 --> 00:30:46,120 You are going to present your food to three previous MasterChef 569 00:30:46,120 --> 00:30:48,680 contestants, two runners-up and a winner... 570 00:30:50,280 --> 00:30:52,840 ..Alexina Anatole, 571 00:30:52,840 --> 00:30:57,080 Dean Edwards, and past champion Steven Wallis. 572 00:30:59,200 --> 00:31:01,280 It's going to be really tough. 573 00:31:01,280 --> 00:31:05,160 And at the end of this, one of you will be going home. 574 00:31:06,600 --> 00:31:10,080 Ladies and gentlemen, one hour and 15 minutes, two courses. 575 00:31:10,080 --> 00:31:12,440 Make it fantastic. 576 00:31:12,440 --> 00:31:13,840 Let's cook. 577 00:31:21,080 --> 00:31:23,720 Just because I got my apron does not mean I can relax. 578 00:31:23,720 --> 00:31:27,400 I definitely have to make sure that I work hard still and get 579 00:31:27,400 --> 00:31:29,560 further in the competition, of course. 580 00:31:31,520 --> 00:31:32,840 What are your dishes, please? 581 00:31:32,840 --> 00:31:36,400 So for the starter, I'll be making a Turkish lentil soup with a twist, 582 00:31:36,400 --> 00:31:39,680 and the twist will be coconut with a burnt butter and some garlic 583 00:31:39,680 --> 00:31:42,280 croutons on top. And what's your main course, please? 584 00:31:42,280 --> 00:31:45,040 It's a Portuguese dish. It's bacalhau a bras. 585 00:31:45,040 --> 00:31:47,200 But instead of the bacalhau, which is salt fish, 586 00:31:47,200 --> 00:31:51,320 I'll be using prawns. So it's potatoes with egg and then prawns. 587 00:31:51,320 --> 00:31:53,360 Where did you learn about the dish from Portugal? 588 00:31:53,360 --> 00:31:56,880 So my husband is half Portuguese, and when I met him, he said 589 00:31:56,880 --> 00:31:59,840 that this dish is his favourite Portuguese dish. 590 00:32:02,080 --> 00:32:04,920 Our first course is a lentil soup. 591 00:32:04,920 --> 00:32:07,120 But she's got a base of onions, ginger and garlic 592 00:32:07,120 --> 00:32:08,880 and carrots and potatoes. 593 00:32:08,880 --> 00:32:11,320 Hopefully, the coconut will enrich it. 594 00:32:11,320 --> 00:32:14,760 But there is only one way of presenting a bowl of soup, 595 00:32:14,760 --> 00:32:17,960 so it relies on its texture and flavour. 596 00:32:17,960 --> 00:32:20,640 Main course - based upon a classic Portuguese dish. 597 00:32:20,640 --> 00:32:23,960 We've got little straw potatoes cut very, very thinly, which are first 598 00:32:23,960 --> 00:32:26,640 fried. Hopefully, those potatoes are a little bit crispy. 599 00:32:26,640 --> 00:32:28,480 Scrambled eggs mixed through it. 600 00:32:28,480 --> 00:32:31,400 And then with that, we're getting a tapenade - a puree of olives 601 00:32:31,400 --> 00:32:34,880 with anchovies. Quite a strong paste. 602 00:32:34,880 --> 00:32:38,080 Bacalhau is salt cod, but she's changing it for prawns. 603 00:32:38,080 --> 00:32:40,720 It could work, but at the moment, it's a bit of a mystery tour 604 00:32:40,720 --> 00:32:43,920 for me, and that's leaving me slightly uncomfortable. 605 00:32:45,280 --> 00:32:49,200 You've had 15 minutes, all right? 15 minutes gone. 606 00:32:49,200 --> 00:32:52,720 I am so nervous about producing eight plates of food 607 00:32:52,720 --> 00:32:54,440 in an hour and 15 minutes. 608 00:32:54,440 --> 00:32:58,920 I just hope I can do it and stick to the times and just don't panic. 609 00:33:00,360 --> 00:33:05,320 So I am doing a pumpkin veloute served with pan-fried coley fish 610 00:33:05,320 --> 00:33:09,360 with crispy okra and a side of Scotch bonnet sambal. 611 00:33:09,360 --> 00:33:12,520 And for dessert, I'm doing a pineapple upside down cake 612 00:33:12,520 --> 00:33:15,440 with a rum caramel, condensed milk ice cream. 613 00:33:15,440 --> 00:33:18,760 What do you want the dining room to think of your dishes? 614 00:33:18,760 --> 00:33:21,720 I want to transport them to the Caribbean. 615 00:33:21,720 --> 00:33:24,840 Flavours of the Caribbean. We could do with some sunshine in here. 616 00:33:24,840 --> 00:33:26,400 LOUISE LAUGHS 617 00:33:29,080 --> 00:33:33,000 We have got pumpkin and fish together. Piece of pan-fried coley, 618 00:33:33,000 --> 00:33:37,200 a larger fish, and it's got big, thick, meaty pieces in it. 619 00:33:37,200 --> 00:33:39,040 Pumpkin is quite a sort of sweet vegetable. 620 00:33:39,040 --> 00:33:41,160 It can be quite fibrous, but what she's going to do is 621 00:33:41,160 --> 00:33:44,360 make it a veloute. Veloute simply means "velvet in texture," 622 00:33:44,360 --> 00:33:46,720 so it's going to be nice and smooth. 623 00:33:46,720 --> 00:33:49,080 On the side of that, we've got a Scotch bonnet sambal. 624 00:33:49,080 --> 00:33:51,440 With that, she's going to put lots and lots of onions 625 00:33:51,440 --> 00:33:53,240 and make it really quite fiery. 626 00:33:55,840 --> 00:33:58,840 Woo! Woo! 627 00:33:58,840 --> 00:34:00,480 Spicy. Sorry! 628 00:34:00,480 --> 00:34:02,360 Dessert - an upside down cake. 629 00:34:02,360 --> 00:34:04,920 And then she's going to serve that with an ice cream 630 00:34:04,920 --> 00:34:08,000 made from condensed milk. How wonderful. 631 00:34:08,000 --> 00:34:10,520 So those sponges are going into individual little moulds. 632 00:34:10,520 --> 00:34:13,840 She's got to make sure she greases those really, really well. 633 00:34:13,840 --> 00:34:16,160 And if they catch on the side, they're going to tear, 634 00:34:16,160 --> 00:34:18,960 so you won't get perfectly full domes. 635 00:34:18,960 --> 00:34:21,480 Halfway there. Halfway on your first course. 636 00:34:23,760 --> 00:34:27,240 I think I still have a lot to prove to John and Gregg. 637 00:34:27,240 --> 00:34:31,040 Neither of my first two dishes really blew them away... 638 00:34:32,080 --> 00:34:34,240 ..and I really want to just serve them a plate of food 639 00:34:34,240 --> 00:34:36,000 that they're happy with. 640 00:34:37,360 --> 00:34:39,400 Rhys, it looks like you're taking us on a journey 641 00:34:39,400 --> 00:34:41,800 somewhere towards Asia. What are your two courses? 642 00:34:41,800 --> 00:34:45,200 Steamed prawn dumplings in a red chilli coconut broth. 643 00:34:45,200 --> 00:34:48,400 And then I'm going to be serving a rhubarb and ginger creme brulee. 644 00:34:48,400 --> 00:34:52,080 A man from Ireland cooking a dish from somewhere in Asia and finishing 645 00:34:52,080 --> 00:34:54,760 off in classical France. What does that say about you, Chef? 646 00:34:54,760 --> 00:34:57,960 A little bit about my personality and character, which is kind of beg, 647 00:34:57,960 --> 00:35:00,800 borrow, and steal. So I'm taking a little bit from everywhere 648 00:35:00,800 --> 00:35:03,080 and hoping it'll all come together. 649 00:35:06,520 --> 00:35:10,960 He's promising us steam dumpling with prawns inside of them. 650 00:35:12,160 --> 00:35:14,360 He's got to make sure that he shapes them properly 651 00:35:14,360 --> 00:35:16,120 and doesn't over-steam them. 652 00:35:16,120 --> 00:35:18,640 All the flavour needs to come into that broth. 653 00:35:18,640 --> 00:35:20,240 So he's got to get lemongrass in there. 654 00:35:20,240 --> 00:35:22,160 He's got to get chilli heat as well. 655 00:35:22,160 --> 00:35:25,000 And then galangal. That is like a mild ginger flavour. 656 00:35:25,000 --> 00:35:28,240 The balance of all three of those - fan...tastic. 657 00:35:30,120 --> 00:35:33,200 Dessert - we've got rhubarb and ginger, which he's stewing down 658 00:35:33,200 --> 00:35:37,120 first, and then a creme brulee across the top. 659 00:35:37,120 --> 00:35:39,240 A burnt cream. 660 00:35:39,240 --> 00:35:44,000 We want a thick, creamy vanilla custard set firm. 661 00:35:44,000 --> 00:35:47,840 We want a nice, crisp texture of sugar that you have to break through 662 00:35:47,840 --> 00:35:50,480 to get at the richness of the vanilla inside. 663 00:35:50,480 --> 00:35:53,720 If that custard curdles, though, we've got a problem. 664 00:35:55,240 --> 00:35:57,880 Producing eight plates of food is going to be tough in the hour 665 00:35:57,880 --> 00:36:00,720 and 15 minutes we've got. But I've practised it lots at home. 666 00:36:00,720 --> 00:36:03,080 Never got it in the timeframe, but hopefully today, 667 00:36:03,080 --> 00:36:04,920 with a little bit more get up and go, 668 00:36:04,920 --> 00:36:07,120 I should be able to produce all eight plates of food 669 00:36:07,120 --> 00:36:08,280 for the judges. 670 00:36:09,520 --> 00:36:10,760 What are you making, George? 671 00:36:10,760 --> 00:36:13,040 Pan-fried sea bass with a cauliflower veloute, 672 00:36:13,040 --> 00:36:17,200 crunchy new potatoes, chorizo oil, baked hazelnuts, pickled cauliflower 673 00:36:17,200 --> 00:36:19,400 and buttered samphire. George, what's dessert? 674 00:36:19,400 --> 00:36:22,600 Dessert is a whisky and honey creme brulee with a shortbread biscuit. 675 00:36:22,600 --> 00:36:24,880 Are you and Rhys mates? 676 00:36:24,880 --> 00:36:27,680 Because in the first round, you both did pasta and mushrooms. Yeah. 677 00:36:27,680 --> 00:36:30,160 And now you're both doing creme brulees. Indeed. 678 00:36:30,160 --> 00:36:32,360 I mean, it sounds like we've just copied each other, 679 00:36:32,360 --> 00:36:34,360 but I don't know him. 680 00:36:34,360 --> 00:36:36,520 Hopefully he doesn't know me. Battle of the brulees. 681 00:36:36,520 --> 00:36:39,600 Battle of the brulees. Battle of the brulee. A creme-off. 682 00:36:41,560 --> 00:36:45,040 Main course, we've got cauliflower, potatoes, chorizo, 683 00:36:45,040 --> 00:36:48,560 cheese, sea bass, nuts, samphire. 684 00:36:48,560 --> 00:36:50,200 There's a lot going on. 685 00:36:51,360 --> 00:36:54,640 George is attempting a classic creme brulee with a slight 686 00:36:54,640 --> 00:36:57,640 point of difference. He's got whisky and honey in it. 687 00:36:57,640 --> 00:36:59,280 Yummy, yummy flavours. 688 00:37:00,320 --> 00:37:02,840 There are two creme brulees in the room. 689 00:37:02,840 --> 00:37:06,160 Yours has got to be better than your mate's. 690 00:37:06,160 --> 00:37:08,360 With the creme brulees, you get to cook them once, 691 00:37:08,360 --> 00:37:10,840 so they've got to be right first time. 692 00:37:10,840 --> 00:37:12,760 And if not, then disaster. 693 00:37:26,080 --> 00:37:29,200 I've eaten extremely well at this table. 694 00:37:29,200 --> 00:37:31,720 There's also been some horror stories. 695 00:37:31,720 --> 00:37:33,080 So keep it simple, 696 00:37:33,080 --> 00:37:36,120 keep it beautiful, and cook from the souls. 697 00:37:37,480 --> 00:37:40,040 Since MasterChef, I'm now a published cookbook author, 698 00:37:40,040 --> 00:37:41,840 which is incredibly exciting. 699 00:37:41,840 --> 00:37:44,600 That definitely wouldn't have been possible without MasterChef 700 00:37:44,600 --> 00:37:46,960 and the platform it gave me. 701 00:37:46,960 --> 00:37:50,440 When I see some of the food that's created on MasterChef these days, 702 00:37:50,440 --> 00:37:51,720 it just blows my mind. 703 00:37:51,720 --> 00:37:54,760 So I'm actually looking forward to some really exciting food. 704 00:37:58,600 --> 00:38:00,440 First course, 17 minutes. 705 00:38:00,440 --> 00:38:02,480 Yeah? Everything under control? 706 00:38:02,480 --> 00:38:03,960 Yes. So far. 707 00:38:07,720 --> 00:38:11,400 Ecrin's starter is a spiced lentil and coconut soup 708 00:38:11,400 --> 00:38:13,200 with garlic croutons. 709 00:38:13,200 --> 00:38:16,240 Nice-looking soup. Tastes good, too. 710 00:38:16,240 --> 00:38:19,640 It better be the best soup I've ever had. 711 00:38:19,640 --> 00:38:23,360 Because if you're backing yourself on a soup, it needs to deliver. 712 00:38:24,480 --> 00:38:26,800 GREGG: That's thick and creamy. I like the look of that. 713 00:38:26,800 --> 00:38:28,400 The consistency has to be perfect. 714 00:38:28,400 --> 00:38:30,360 The spicing has to be spot-on. 715 00:38:30,360 --> 00:38:32,360 JOHN: This is burnt butter and cayenne pepper? 716 00:38:32,360 --> 00:38:34,200 Yeah, and a bit of smoked paprika. 717 00:38:34,200 --> 00:38:38,680 And I'll be interested to see how it's presented to sort of elevate 718 00:38:38,680 --> 00:38:40,280 a humble soup. 719 00:38:41,920 --> 00:38:43,400 Got to work quick now. 720 00:38:44,680 --> 00:38:46,440 Let's go! Come on. Come on, come on. 721 00:38:46,440 --> 00:38:47,720 Come on, let's go. 722 00:38:47,720 --> 00:38:50,680 Well done. They look great. They look really good. 723 00:38:53,720 --> 00:38:55,360 Hello. Good afternoon. 724 00:39:00,080 --> 00:39:03,760 I have made for you today a Turkish lentil soup with a twist. 725 00:39:03,760 --> 00:39:07,520 So I added coconut and spices to it with a burnt butter and some 726 00:39:07,520 --> 00:39:09,600 coconut drizzle with some croutons. 727 00:39:09,600 --> 00:39:11,640 I hope you enjoy. Thank you. 728 00:39:16,880 --> 00:39:20,000 It looks scrumptious. I just want to dive in and eat it. 729 00:39:25,280 --> 00:39:27,000 The level of spicing is absolutely great. 730 00:39:27,000 --> 00:39:28,400 The croutons are lush. 731 00:39:28,400 --> 00:39:31,800 I mean, what more can I say? This is absolutely banging. 732 00:39:31,800 --> 00:39:34,400 That browned butter with the paprika through it 733 00:39:34,400 --> 00:39:37,160 is giving you toasty, delicious notes. 734 00:39:37,160 --> 00:39:39,080 Ecrin has nailed it. 735 00:39:39,080 --> 00:39:40,920 Damn, girl can cook. 736 00:39:44,160 --> 00:39:47,640 I find that deliciously yummy, because it's creamy and it's rich, 737 00:39:47,640 --> 00:39:49,520 and the coconut's added to the richness. 738 00:39:49,520 --> 00:39:51,120 It's really delicious. 739 00:39:53,440 --> 00:39:55,200 Ecrin, well done. Well done. 740 00:39:55,200 --> 00:39:58,160 Got 15 minutes now before the main course, right? 741 00:40:00,920 --> 00:40:03,480 So Ecrin is doing a Portuguese egg. 742 00:40:03,480 --> 00:40:06,520 The egg needs to cook a bit more. I cannot have it raw. 743 00:40:07,720 --> 00:40:10,640 The fried potato with onion and prawn sounds delicious. 744 00:40:11,680 --> 00:40:16,120 I'm just intrigued to know how that all fits together. 745 00:40:16,120 --> 00:40:17,600 You've got three minutes left. 746 00:40:17,600 --> 00:40:19,480 You've got to speed up now, Ecrin. Yeah. 747 00:40:20,800 --> 00:40:23,400 The black olive tapenade seems slightly odd there. 748 00:40:23,400 --> 00:40:27,520 It's a kind of southern French thing and it's in with a Portuguese egg. 749 00:40:28,960 --> 00:40:30,160 Oh. It's blocked, isn't it? 750 00:40:30,160 --> 00:40:33,000 Yeah, it is. The nozzle's blocked. 751 00:40:33,000 --> 00:40:35,960 There's a lot of different flavours going on, and lots of strong 752 00:40:35,960 --> 00:40:41,120 flavours, but I'm always in a position to be surprised, and that's 753 00:40:41,120 --> 00:40:43,840 what I love in the MasterChef kitchen - we get surprised. 754 00:40:48,120 --> 00:40:49,520 Well done, you. 755 00:40:56,760 --> 00:41:00,760 For her main, Ecrin has served her version of a traditional 756 00:41:00,760 --> 00:41:06,160 Portuguese dish - fried potatoes with scrambled egg and prawns 757 00:41:06,160 --> 00:41:09,600 topped with a raw egg yolk and an olive tapenade. 758 00:41:16,000 --> 00:41:18,720 It's well-seasoned, there's a good punch of garlic in there, 759 00:41:18,720 --> 00:41:20,600 the prawns aren't overcooked. 760 00:41:20,600 --> 00:41:24,240 That's great. The tapenade is a nice, punchy flavour that cuts 761 00:41:24,240 --> 00:41:27,640 through all the richness going on. But it's quite wet, 762 00:41:27,640 --> 00:41:30,880 and then when you break the egg yolk over it, it gets even wetter. 763 00:41:30,880 --> 00:41:34,080 I love the creaminess of the egg yolk, but I think there 764 00:41:34,080 --> 00:41:36,480 could have been more crunchiness in the potatoes. 765 00:41:36,480 --> 00:41:38,400 I think this dish is a tale of two halves. 766 00:41:38,400 --> 00:41:42,520 It absolutely delivers on flavour, but it doesn't deliver on texture. 767 00:41:47,360 --> 00:41:50,800 Texture, I've got an issue with. It's a predominantly wet dish. 768 00:41:50,800 --> 00:41:53,320 I quite like the flavours. The prawns - nice and crunchy. 769 00:41:53,320 --> 00:41:56,800 For me, that egg yolk's just overpowering everything. 770 00:41:57,960 --> 00:42:00,840 Overall, I'm feeling really great, and I'm happy it's done. 771 00:42:00,840 --> 00:42:05,160 I feel relieved and I'm ready for the next round. 772 00:42:07,560 --> 00:42:10,160 Louise, you've got three minutes on your main course. 773 00:42:11,440 --> 00:42:14,200 Louise's main course - I'm excited about this one because it's got 774 00:42:14,200 --> 00:42:15,840 a lot of my favourite ingredients on it. 775 00:42:15,840 --> 00:42:18,760 I love okra. I love Scotch bonnet. 776 00:42:18,760 --> 00:42:20,800 I like these colours. 777 00:42:20,800 --> 00:42:22,640 I'm kind of getting Caribbean vibes here. 778 00:42:22,640 --> 00:42:26,720 Rich pumpkin veloute. So I want that to be beautifully smooth. 779 00:42:26,720 --> 00:42:28,480 Coley is quite a bland fish. 780 00:42:28,480 --> 00:42:32,160 It's not the sexiest of fish, but I think actually if she cooks 781 00:42:32,160 --> 00:42:36,680 this well, I think it will hold up to all the other elements. 782 00:42:36,680 --> 00:42:40,320 OK, you've got 60 seconds. You ready to go? Yeah. 783 00:42:40,320 --> 00:42:43,120 Well done, and on time. Congratulations. 784 00:42:47,480 --> 00:42:50,160 Pretty simple, but that appeals to me. I like it. 785 00:42:52,360 --> 00:42:56,680 So I've made a pumpkin veloute with coley fish and okra 786 00:42:56,680 --> 00:42:58,720 with a Scotch bonnet sambal. 787 00:42:58,720 --> 00:43:00,760 Thank you. Thank you so much. Thank you. 788 00:43:09,800 --> 00:43:12,160 I think the fish is cooked really well, actually. 789 00:43:12,160 --> 00:43:15,240 She's not overcooked it. Love the okra. 790 00:43:15,240 --> 00:43:17,760 And the Scotch bonnet sambal is beautiful. 791 00:43:17,760 --> 00:43:21,600 I love it. It's fiery, it's bold, it's...it's delicious. 792 00:43:21,600 --> 00:43:24,920 That Scotch bonnet sambal - jar it up, and I'll take it home. 793 00:43:24,920 --> 00:43:26,120 Thanks very much. 794 00:43:26,120 --> 00:43:29,760 But what I want is this veloute to be thicker, to give some 795 00:43:29,760 --> 00:43:31,400 more substance to the dish. 796 00:43:31,400 --> 00:43:33,720 The fish is drastically under-seasoned. 797 00:43:33,720 --> 00:43:36,400 The Scotch bonnet sambal, actually, for me, 798 00:43:36,400 --> 00:43:38,000 has rescued this dish. 799 00:43:41,520 --> 00:43:44,680 Really well-cooked piece of fish. That coley is lovely. 800 00:43:44,680 --> 00:43:47,600 The veloute - not a great deal of flavour to it, 801 00:43:47,600 --> 00:43:49,600 but I like this dish. 802 00:43:49,600 --> 00:43:52,720 It definitely needs a thicker pumpkin veloute underneath it, 803 00:43:52,720 --> 00:43:56,240 but that sambal really makes the dish come alive. 804 00:43:57,800 --> 00:43:59,600 Right, Louise... Mm-hm? 805 00:43:59,600 --> 00:44:01,680 ..how long are those puddings going to take? 806 00:44:01,680 --> 00:44:03,200 About five minutes. 807 00:44:03,200 --> 00:44:04,680 Louise's dessert. 808 00:44:04,680 --> 00:44:06,920 "Pineapple and rum upside down cake 809 00:44:06,920 --> 00:44:10,760 "with condensed milk vanilla ice cream." 810 00:44:10,760 --> 00:44:13,280 I mean, that's a bit of me, to be honest. 811 00:44:13,280 --> 00:44:14,560 No pressure. 812 00:44:16,680 --> 00:44:18,240 It could be quite cloying, 813 00:44:18,240 --> 00:44:21,920 and I think, what with the condensed milk vanilla ice cream as well, 814 00:44:21,920 --> 00:44:23,720 there's a lot of sweetness. 815 00:44:25,200 --> 00:44:27,200 GREGG: Oh! 816 00:44:27,200 --> 00:44:31,800 You've got this very kind of '80s, almost nursery-school type vibe, 817 00:44:31,800 --> 00:44:34,080 but then you've got rum in there. 818 00:44:34,080 --> 00:44:36,560 I hope she does not skimp on that rum. 819 00:44:37,960 --> 00:44:39,240 Let's go, then. 820 00:44:44,880 --> 00:44:48,520 So I've made a pineapple upside down cake with some rum, 821 00:44:48,520 --> 00:44:51,400 with a condensed milk ice cream. 822 00:44:51,400 --> 00:44:53,080 Thank you. Thank you. 823 00:44:57,360 --> 00:44:59,560 I don't know. Honestly, I really don't. 824 00:44:59,560 --> 00:45:01,560 They smiled, so that's a good thing. 825 00:45:01,560 --> 00:45:03,240 SHE CHUCKLES 826 00:45:07,720 --> 00:45:10,640 I love that she has used fresh pineapple, not tinned. 827 00:45:10,640 --> 00:45:12,040 That elevates it. 828 00:45:12,040 --> 00:45:15,400 I think the condensed milk ice cream is very rich and it's very sweet, 829 00:45:15,400 --> 00:45:17,440 but it's delicious and creamy. 830 00:45:17,440 --> 00:45:20,840 The thing I loved, actually, was the nutmeg, and I just love 831 00:45:20,840 --> 00:45:23,920 that sort of grating of spice, which has lifted everything. 832 00:45:23,920 --> 00:45:26,560 Yes, it's sweet. Yes, it's massive. 833 00:45:26,560 --> 00:45:29,320 But do you know what? It tastes really good. 834 00:45:32,160 --> 00:45:35,560 That is seriously sweet, that dessert. I mean, seriously sweet. 835 00:45:35,560 --> 00:45:38,840 The pineapple itself could be softer and juicier, and the ice cream 836 00:45:38,840 --> 00:45:43,200 needs to be firmer, yet it remains a sweet, yummy little morsel. 837 00:45:44,880 --> 00:45:47,600 I've got to say, in all my years of MasterChef, I've never seen 838 00:45:47,600 --> 00:45:50,040 anybody plate the dish through a colander. 839 00:45:50,040 --> 00:45:52,840 I'm not sure I should be doing this, to be honest. 840 00:45:52,840 --> 00:45:55,200 No. I just had a look at it and thought that it might... 841 00:45:55,200 --> 00:45:57,720 How are you going to get it off there without making a mess? 842 00:45:57,720 --> 00:45:59,960 It's not the right plan. Abandon ship, I think. 843 00:45:59,960 --> 00:46:02,120 I'll just use a sieve. 844 00:46:02,120 --> 00:46:06,800 So Rhys is doing prawn dumplings in a red chilli and coconut broth. 845 00:46:06,800 --> 00:46:09,560 It smells good. Thanks, lads. 846 00:46:09,560 --> 00:46:12,280 Perfect prawn dumpling - I think it's mainly about the seasoning. 847 00:46:12,280 --> 00:46:14,280 How many do you get each? Five. 848 00:46:14,280 --> 00:46:17,880 Wow. Good on you for making all that. Yeah. 849 00:46:17,880 --> 00:46:20,240 Rhys is going to be reliant on that beautiful balance - 850 00:46:20,240 --> 00:46:22,320 hot, sweet, salty and sour. 851 00:46:22,320 --> 00:46:25,880 And most of all, I hope it's really nice and spicy. 852 00:46:25,880 --> 00:46:27,720 OK. You're on time, Rhys. 30 seconds left. 853 00:46:27,720 --> 00:46:29,480 Well done. Amazing. 854 00:46:29,480 --> 00:46:31,920 Go, go. OK. Thank you, both, very much. 855 00:46:35,320 --> 00:46:38,320 I thought it was going to be a broth. It's more like a curry sauce. 856 00:46:38,320 --> 00:46:40,000 Hi. Hello, mate. 857 00:46:42,520 --> 00:46:43,680 I've cooked for you today 858 00:46:43,680 --> 00:46:47,360 some steamed prawn dumplings on a Thai red coconut broth. 859 00:46:47,360 --> 00:46:48,880 Cheers, Rhys. Cheers. Take care. 860 00:46:48,880 --> 00:46:50,360 Thank you, mate. 861 00:46:57,520 --> 00:46:59,880 There's no getting away from the fact that this is a lot 862 00:46:59,880 --> 00:47:02,680 of work and these dumplings, he's made them really well. 863 00:47:02,680 --> 00:47:05,440 I think the sauce is far too creamy. 864 00:47:05,440 --> 00:47:07,400 And I would have loved to have just seen a really, 865 00:47:07,400 --> 00:47:08,800 really simple fish broth. 866 00:47:08,800 --> 00:47:11,880 This is tasty, but this sauce, it's too thick, 867 00:47:11,880 --> 00:47:14,160 and the coconut is too overpowering 868 00:47:14,160 --> 00:47:17,600 that it's overwhelming the delicate prawn dumplings. 869 00:47:17,600 --> 00:47:20,000 The prawns inside were cooked perfectly for me. 870 00:47:20,000 --> 00:47:21,720 I'm quite enjoying it and I think, 871 00:47:21,720 --> 00:47:24,800 yeah, Rhys, he's done a pretty decent job there for me. 872 00:47:27,440 --> 00:47:29,320 The dumplings themselves - nicely made. 873 00:47:29,320 --> 00:47:33,040 I find that broth a little too rich. 874 00:47:33,040 --> 00:47:34,800 I would take the dumplings out. 875 00:47:34,800 --> 00:47:37,040 There's no way I'd finish that broth. 876 00:47:40,800 --> 00:47:45,120 Rhys' dessert is a rhubarb and ginger creme brulee. 877 00:47:45,120 --> 00:47:47,960 Hello. That is my kind of dessert. 878 00:47:49,880 --> 00:47:52,560 You've got to get those glazed and ready to go in three minutes. 879 00:47:52,560 --> 00:47:54,880 Can you do that? I think so. 880 00:47:54,880 --> 00:47:58,240 Rhubarb and ginger is a classic pairing combination. It works. 881 00:47:58,240 --> 00:48:00,480 It's going to take longer than three minutes, isn't it? 882 00:48:00,480 --> 00:48:02,480 I think it is. I probably should have taken... 883 00:48:02,480 --> 00:48:04,120 I should have started them earlier. 884 00:48:04,120 --> 00:48:07,680 Hoping for a little bit of tartness with that rhubarb. 885 00:48:07,680 --> 00:48:11,480 Beautiful, smooth, creamy, sweet custard... 886 00:48:11,480 --> 00:48:15,000 ..and the bitterness of that...that little kind of sugar crisp on top. 887 00:48:15,000 --> 00:48:16,040 Boom! 888 00:48:16,040 --> 00:48:17,120 Good. Happy? 889 00:48:17,120 --> 00:48:20,040 Not as happy as I could be, but let's give it a go. 890 00:48:20,040 --> 00:48:21,920 Well done, you. Thanks, guys. 891 00:48:25,360 --> 00:48:28,160 I've made for you a rhubarb and ginger creme brulee. 892 00:48:28,160 --> 00:48:29,800 Perfect. Thank you. Thank you. 893 00:48:38,160 --> 00:48:41,920 The rhubarb, through that little tartness, is just so nice at 894 00:48:41,920 --> 00:48:44,200 cutting through the rich vanilla custard. 895 00:48:44,200 --> 00:48:48,400 But what's letting him down is that the custard's slightly curdled. 896 00:48:48,400 --> 00:48:51,440 I mean, it's a little curdled, but I like the fact that also 897 00:48:51,440 --> 00:48:53,120 it's not too sweet. 898 00:48:53,120 --> 00:48:55,160 It did state there was ginger on the menu. 899 00:48:55,160 --> 00:48:56,560 I'm not getting it. 900 00:48:56,560 --> 00:48:58,880 Rhys may have missed it, but do you know what? 901 00:48:58,880 --> 00:49:00,480 It is what it is. 902 00:49:02,480 --> 00:49:03,680 Ooh, John. 903 00:49:03,680 --> 00:49:06,600 Oh, no, no, no, no, no, no. No, no, no, no, no, no. 904 00:49:06,600 --> 00:49:10,360 Look at that. That is well and truly eggy and splitting. 905 00:49:10,360 --> 00:49:11,920 Disappointing. 906 00:49:14,400 --> 00:49:15,680 I'm relieved it's over. 907 00:49:15,680 --> 00:49:19,280 That's...that's...that's the toughest cook that I've done yet. 908 00:49:19,280 --> 00:49:22,400 But I'm glad that I was able to have fun while I was doing it. 909 00:49:22,400 --> 00:49:25,560 Three minutes, George. Thanks. 910 00:49:25,560 --> 00:49:27,840 George's main - sea bass. 911 00:49:27,840 --> 00:49:30,960 I need that skin to be beautiful and crisp. 912 00:49:30,960 --> 00:49:33,520 Cauliflower veloute will bring some sweetness. 913 00:49:33,520 --> 00:49:36,600 That's a nice, creamy-looking veloute, George. 914 00:49:36,600 --> 00:49:40,320 Chorizo oil is going to bring some saltiness and spice. 915 00:49:40,320 --> 00:49:42,680 Nice. Well done. 916 00:49:42,680 --> 00:49:47,000 If George can make all of these elements work, then fair play. 917 00:49:48,360 --> 00:49:50,840 Should be serving now. 918 00:49:50,840 --> 00:49:53,280 Come on. We can do this. 919 00:49:53,280 --> 00:49:56,360 There we go. Well done, George. Off you go. Thank you. 920 00:50:01,080 --> 00:50:04,320 So I've made you today a pan-fried sea bass on a bed of 921 00:50:04,320 --> 00:50:07,560 crunchy new potatoes, cauliflower veloute with a chorizo oil, 922 00:50:07,560 --> 00:50:10,600 baked hazelnuts, pickled cauliflower, and then just a little 923 00:50:10,600 --> 00:50:12,120 bit of samphire on top. 924 00:50:12,120 --> 00:50:14,160 Brilliant. Thank you. Enjoy. 925 00:50:17,920 --> 00:50:20,200 It looks like something you'd get in a restaurant. 926 00:50:20,200 --> 00:50:23,080 I hope it's going to taste as good as it looks. 927 00:50:26,880 --> 00:50:28,160 Fish was cooked perfectly. 928 00:50:28,160 --> 00:50:30,840 The potatoes were lovely, crisp, buttery. 929 00:50:30,840 --> 00:50:32,320 Veloute - nice and smooth. 930 00:50:32,320 --> 00:50:34,840 There's absolutely no doubt George can cook. 931 00:50:34,840 --> 00:50:36,960 The pickled cauliflower is nice because it adds 932 00:50:36,960 --> 00:50:38,160 a little bit of crunch. 933 00:50:38,160 --> 00:50:41,200 And I think it's very smart and I think it's very competent. 934 00:50:41,200 --> 00:50:44,240 It's a very technically accomplished plate of food. 935 00:50:47,200 --> 00:50:49,200 Sea bass flesh is cooked really, really nicely. 936 00:50:49,200 --> 00:50:50,560 The potatoes are nice and crisp. 937 00:50:50,560 --> 00:50:53,240 There's a lovely flavour of the chorizo all running through it. 938 00:50:53,240 --> 00:50:55,640 All in all, he's done a pretty decent job. 939 00:50:57,680 --> 00:50:59,920 George. Creme brulees - how are they looking? 940 00:50:59,920 --> 00:51:01,000 Looking good. 941 00:51:01,000 --> 00:51:03,760 I had a bit of an accident with one. I dipped my tea towel in it. 942 00:51:03,760 --> 00:51:06,280 What did you do that for? Good question. 943 00:51:07,760 --> 00:51:10,800 George's dessert is a whisky and honey creme brulee 944 00:51:10,800 --> 00:51:12,400 with a shortbread biscuit. 945 00:51:13,680 --> 00:51:15,000 Creme brulee is quite sweet, 946 00:51:15,000 --> 00:51:17,840 and I like the idea that that whisky would cut through. 947 00:51:17,840 --> 00:51:19,320 What's in the cocktail shaker? 948 00:51:19,320 --> 00:51:22,240 So I've just got some lemon, some rosemary, a little bit of honey, 949 00:51:22,240 --> 00:51:24,400 lots of whisky. What, you're making a cocktail? 950 00:51:24,400 --> 00:51:25,920 I'm going to make a cocktail as well. 951 00:51:25,920 --> 00:51:27,720 It's not on the menu for the dining room. 952 00:51:27,720 --> 00:51:29,440 It's not. Just a little surprise today. 953 00:51:29,440 --> 00:51:32,080 Whoa! There's a surprise. Woohoo! 954 00:51:32,080 --> 00:51:34,160 HE LAUGHS 955 00:51:34,160 --> 00:51:37,320 The perfect shortbread biscuit... 956 00:51:37,320 --> 00:51:41,280 ..it needs to be beautifully light, buttery, you know, 957 00:51:41,280 --> 00:51:43,760 almost falling apart in terms of texture. 958 00:51:45,320 --> 00:51:47,640 Come on, let's go. Let's go. 959 00:51:47,640 --> 00:51:49,480 Thanks, guys. Well done, Doctor. 960 00:51:53,760 --> 00:51:57,200 They're not bad. Well, that smells like a bribe to me. 961 00:51:58,280 --> 00:52:00,920 Are you bribing us now, George? Oh! 962 00:52:00,920 --> 00:52:03,000 No comment. 963 00:52:00,920 --> 00:52:03,000 LAUGHTER 964 00:52:05,000 --> 00:52:07,760 So I've made you a whisky and honey creme brulee 965 00:52:07,760 --> 00:52:09,600 with a shortbread biscuit on the side. 966 00:52:09,600 --> 00:52:12,280 And I've served it up with a lemony, rosemary honey 967 00:52:12,280 --> 00:52:13,520 whiskey-based cocktails. 968 00:52:13,520 --> 00:52:15,960 Thanks, guys. Thank you. See you later. 969 00:52:21,600 --> 00:52:23,200 Oh, that looks good. 970 00:52:29,680 --> 00:52:31,240 The brulee's lovely, I think. 971 00:52:31,240 --> 00:52:32,800 It's taken to a really good level. 972 00:52:32,800 --> 00:52:34,360 It's got a lovely crunch. 973 00:52:34,360 --> 00:52:35,440 I'm really impressed. 974 00:52:35,440 --> 00:52:37,080 I'm really, really impressed by this. 975 00:52:37,080 --> 00:52:40,320 It's creamy and unctuous and has that perfectly thin 976 00:52:40,320 --> 00:52:41,720 shot of caramel on top. 977 00:52:41,720 --> 00:52:44,560 George must have a Scottish grandmother somewhere, 978 00:52:44,560 --> 00:52:47,840 because that shortbread is absolutely perfect. Phenomenal. 979 00:52:47,840 --> 00:52:49,880 Yeah, this is a really good dessert. 980 00:52:53,760 --> 00:52:56,960 It's got the smoky peatiness of a good whisky, 981 00:52:56,960 --> 00:52:58,680 but it's also got the warmth. 982 00:52:58,680 --> 00:53:00,760 It's one of the best brulees I've ever tasted. 983 00:53:00,760 --> 00:53:02,360 Really lovely shortbread biscuit. 984 00:53:02,360 --> 00:53:05,840 I think it's a very good dessert from George. 985 00:53:05,840 --> 00:53:07,680 Absolute shattered. 986 00:53:07,680 --> 00:53:08,840 I'm absolutely shattered. 987 00:53:08,840 --> 00:53:11,080 That was a tough challenge, a long challenge, 988 00:53:11,080 --> 00:53:12,800 but I think I did my best. 989 00:53:16,160 --> 00:53:17,720 I'm really impressed by these four. 990 00:53:17,720 --> 00:53:19,720 I really am. I'm impressed by their ambition. 991 00:53:19,720 --> 00:53:22,960 Look, all of them have really gone for it, I think. 992 00:53:24,680 --> 00:53:26,920 Well, there was one stand-out cook for the dining room, 993 00:53:26,920 --> 00:53:28,040 and that was Ecrin. 994 00:53:28,040 --> 00:53:30,000 For me, Ecrin's soup was dish of the day. 995 00:53:30,000 --> 00:53:31,200 I thought it was superb. 996 00:53:31,200 --> 00:53:34,080 For the main course, good flavours. Textures? I'm not sure. 997 00:53:34,080 --> 00:53:36,680 But the dining room picked her as their cook of the day. 998 00:53:36,680 --> 00:53:39,680 Ecrin's got herself a place in the quarterfinal. 999 00:53:39,680 --> 00:53:41,200 I'll tell you who did impress me, 1000 00:53:41,200 --> 00:53:42,400 and that was George. 1001 00:53:42,400 --> 00:53:46,120 That main course of sea bass I thought was really quite impressive. 1002 00:53:46,120 --> 00:53:50,280 But his creme brulee, I thought, was an absolute knockout. 1003 00:53:50,280 --> 00:53:54,000 In a room full of good cooks, he stands out from the crowd. 1004 00:53:54,000 --> 00:53:58,680 This means it's a discussion now between Louise and Rhys. 1005 00:53:58,680 --> 00:54:00,720 Rhys' dumplings I liked. 1006 00:54:00,720 --> 00:54:02,160 I did. The dining room liked them. 1007 00:54:02,160 --> 00:54:06,000 But we all feel it was a little too rich, a little too thick, 1008 00:54:06,000 --> 00:54:07,160 to be a broth. 1009 00:54:07,160 --> 00:54:09,640 Dessert - creme brulee with rhubarb and ginger - 1010 00:54:09,640 --> 00:54:11,720 well, I thought that sounded fantastic. 1011 00:54:11,720 --> 00:54:13,960 However, the custard started to curdle. 1012 00:54:13,960 --> 00:54:17,120 He ran out of time. He didn't quite put the brulee across the top. 1013 00:54:17,120 --> 00:54:18,520 It didn't work out. 1014 00:54:19,800 --> 00:54:22,480 Louise - I thought the cookery of the coley was great. 1015 00:54:22,480 --> 00:54:24,760 The flavour of the pumpkin, 1016 00:54:24,760 --> 00:54:26,400 that was a little disappointing. 1017 00:54:26,400 --> 00:54:29,080 We all enjoyed the chilli sambal. 1018 00:54:29,080 --> 00:54:31,840 That upside down pineapple cake with the rum caramel - 1019 00:54:31,840 --> 00:54:33,880 no rum in the caramel, which was a bit of a shame. 1020 00:54:33,880 --> 00:54:35,200 The sponge I liked. 1021 00:54:35,200 --> 00:54:37,640 The ice cream, she just got away with it. 1022 00:54:37,640 --> 00:54:41,040 But, wow, was that one sweet dessert. 1023 00:54:42,760 --> 00:54:46,960 I want a place in the quarterfinals so much that I would even 1024 00:54:46,960 --> 00:54:50,320 trade in my favourite chocolate for a whole year. 1025 00:54:50,320 --> 00:54:52,440 That's how much I want it. 1026 00:54:52,440 --> 00:54:54,240 I'm having so much fun in the kitchen. 1027 00:54:54,240 --> 00:54:56,640 I'd love to stay and just keep going and keep going further 1028 00:54:56,640 --> 00:55:00,320 in the competition and keep enjoying myself out there. 1029 00:55:06,240 --> 00:55:09,280 Thank you for all your hard work. 1030 00:55:09,280 --> 00:55:10,840 We have made a decision. 1031 00:55:12,200 --> 00:55:14,440 Our first quarterfinalist is... 1032 00:55:16,720 --> 00:55:18,160 ..Ecrin. 1033 00:55:18,160 --> 00:55:20,160 Oh, thank you. Very, very well done. 1034 00:55:20,160 --> 00:55:22,200 The dining room absolutely loved you. 1035 00:55:22,200 --> 00:55:24,040 I can't believe it. 1036 00:55:24,040 --> 00:55:26,440 Thank you. 1037 00:55:26,440 --> 00:55:28,800 Our second quarterfinalist is... 1038 00:55:32,360 --> 00:55:33,520 ..George. 1039 00:55:36,920 --> 00:55:38,680 Whoa. 1040 00:55:38,680 --> 00:55:40,400 Very, very well done. 1041 00:55:44,920 --> 00:55:48,040 Our third and final quarterfinalist is... 1042 00:56:00,400 --> 00:56:01,720 ..Louise. 1043 00:56:01,720 --> 00:56:03,640 Congratulations. 1044 00:56:03,640 --> 00:56:06,000 Rhys, very, very close decision. 1045 00:56:06,000 --> 00:56:07,360 It was good to have met you. 1046 00:56:07,360 --> 00:56:08,800 You too, and all of you. Well done. 1047 00:56:08,800 --> 00:56:11,800 You've had a great competition. Cheers, my friend. Cheers. 1048 00:56:19,960 --> 00:56:22,120 I'm a little disappointed to be going home. 1049 00:56:22,120 --> 00:56:24,760 Obviously I would prefer to still be in the competition, 1050 00:56:24,760 --> 00:56:27,200 but I feel OK. I had a lot of fun. 1051 00:56:27,200 --> 00:56:28,720 And, yeah, time to go. 1052 00:56:32,000 --> 00:56:33,760 Congratulations, you three. 1053 00:56:33,760 --> 00:56:36,160 You are MasterChef quarterfinalists. 1054 00:56:38,720 --> 00:56:40,520 I thought I was going home! 1055 00:56:40,520 --> 00:56:42,160 Just being honest. 1056 00:56:42,160 --> 00:56:44,760 But I'm proud that I've done it, you know, because it takes 1057 00:56:44,760 --> 00:56:47,120 a lot to put yourself forward, so, yeah. 1058 00:56:48,560 --> 00:56:49,960 Not much makes me speechless, 1059 00:56:49,960 --> 00:56:52,920 but to be a MasterChef quarterfinalist is... 1060 00:56:52,920 --> 00:56:54,560 I'm absolutely over the moon. 1061 00:56:54,560 --> 00:56:56,480 It's... It's amazing. 1062 00:56:56,480 --> 00:56:58,400 Really... Oh, close to tears! 1063 00:57:00,360 --> 00:57:03,680 I'm feeling great. I just cannot believe it. 1064 00:57:03,680 --> 00:57:06,560 Being the first name to be called out, I was not expecting it, but 1065 00:57:06,560 --> 00:57:10,440 I know I can do more, so I cannot wait to show that in the next round. 1066 00:57:18,240 --> 00:57:19,720 Next time - 1067 00:57:19,720 --> 00:57:23,280 six new hopefuls compete for the right to wear 1068 00:57:23,280 --> 00:57:25,240 a coveted MasterChef apron. 1069 00:57:26,840 --> 00:57:30,680 Could've been better, for sure, but could've been worse as well. 1070 00:57:30,680 --> 00:57:31,880 I think I did it. 1071 00:57:31,880 --> 00:57:33,000 That is hot! 1072 00:57:33,000 --> 00:57:37,240 ..before battling for a place in the quarterfinal. 1073 00:57:37,240 --> 00:57:38,640 10 out of 10. 1074 00:57:38,640 --> 00:57:40,120 11 out of 10.