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It's the MasterChef quarterfinal.
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And this week, six best cooks
are back.
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Being put through to
the quarterfinal has made me
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want to win the competition
more than ever.
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Obviously once you get
a taste for that honey,
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you want to go
as far as possible.
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Oh, sorry. I've just cut my finger.
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This competition has been full
of drama,
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but I'm loving it because
it's a full-on roller-coaster.
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I won an apron,
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I made it to the quarterfinal.
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Stay calm and carry on.
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The competition is really,
really tough.
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But, you know, the panellists
knocked some people out.
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I'm just going to go in there
and just give it my all.
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I'm really surprised about
how hard it's been -
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the nerves, the stress -
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but I'm glad that I'm here today
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and I can fight to stay
in the competition.
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I feel excited, I feel nervous,
but I have my game face on,
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so we'll get there.
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Tonight, they must cook one
exceptional dish set by TV chef
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and restaurateur April Jackson.
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Big day in the MasterChef kitchen.
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And we are going to put
them to the test.
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At this stage, they step up
or they step on the bus home.
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Welcome back,
and huge congratulations.
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You have made it to
a MasterChef quarterfinal.
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You're not just cooking
for John and I today.
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You are cooking
for a fantastic chef.
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It gives me great pleasure now
to introduce you
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to one of the most creative
and innovative chefs I've ever met,
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who has set you a brief.
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Ladies and gentlemen, April Jackson.
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Hello, April. Hi.
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Today, I want to see a dish from you
that celebrates cheese.
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It's an ingredient
we all know and love,
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and I'm hoping that this challenge
is really going to push you
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to step out of your comfort zone
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and create something that is
MasterChef worthy.
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At the end of this, three of you
will go through to Knockout Week.
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That does mean that three of you
will be leaving the competition.
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90 minutes, ladies and gentlemen.
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Let's cook.
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I'm excited by cheese.
I'm not going to lie.
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It's my favourite food.
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I genuinely love cheese.
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I used to sell it on television.
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I have eaten my fair share.
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Each cheese is so different
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and translates completely
differently to a dish.
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You could go savoury,
you could go sweet.
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It's the smell when the cheese
is slightly burning to bring
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that nutty flavour that keeps you
coming back for more.
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It's the melted cheese -
seeing that stretch.
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It is the ultimate comfort food.
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I want it to be a dish that,
long after this moment,
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I'm still thinking about it.
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Louise is proud of her Jamaican
heritage and she wants to show off
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those flavours -
big, bold and brash.
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Louise, that's delicious
with a capital D.
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Louise is never ruffled.
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I think she's going to really
cook to impress.
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I absolutely love cheese.
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Hard cheese,
smelly cheese, soft cheese.
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So I'm hoping I'm going to smash it.
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What's your dish, please, Louise?
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So I'm making a rough puff pastry
blue cheese tart with pear,
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honey-roasted pecans
and a pear gel.
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That sounds amazing.
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Pear and cheese is a classic
combination. Yeah.
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But it can be quite polarising.
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Are you nervous about getting
that balance right?
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No, I'm not, because I know
that when you have a cheese board,
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you always have something
sweet and savoury,
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so it will just help to
balance out the flavours.
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What do you want April
to think of your cookery?
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Give me a job.
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Ooh!
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Love it!
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LAUGHTER
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I personally could eat pear
and blue cheese all day,
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but if she's not got the balance
right
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we could go too much either way.
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Also, when we're making
any kind of tart, particularly
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when we're filling it with
melted cheese, it runs the risk
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that the pastry could be soggy.
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It's all about the pastry today.
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We don't want a soggy bottom.
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JOHN: I'm sure she can make this
look beautiful.
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Three individual tarts on a plate,
some garnish around the outside.
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Fantastic.
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Charlotte. She's a plant-based cook.
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So far we've had big, bold flavours
and great-looking food.
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Love how brave you are
with your flavours.
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That is hot.
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Charlotte has just got to keep
that momentum going.
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I have always loved cheese,
and it was the hardest thing
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when I went vegan to give up.
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But luckily there's some amazing
companies
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developing incredible stuff these
days,
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so I don't have to look too far to
fulfil my need for lots of cheese.
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I'm making a cheese board.
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OK. So you can actually get loads
of different kinds of vegan cheeses.
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These are all plant-based
and they're in the style of
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things like a camembert
and a brie and a goat's cheese
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and a blue cheese. So I've got some
whipped blue cheese,
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brie and camembert croquettes,
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smoked cashew and celery puree,
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fig and pickled walnuts, grapes,
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and then over the top
there's a port jelly veil.
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Do you think that doing a vegan dish
is going to be an extra challenge?
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I think it could be, but I hope
to show that these can stand up
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against any kind of cheese.
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I think that Charlotte has a great
opportunity to show us
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about her vegan cheeses.
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She's making these cheese bonbons,
which is basically taking cheese,
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rolling it in some sort
of breadcrumb and frying it.
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Then we've got ourselves
a whipped blue cheese mixture.
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It's made from sweet potato,
cashew nut, soya milk and tapioca.
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And a port wine veil.
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So a little thin jelly of port wine
set to go across the whole thing,
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which should make it look
quite elegant.
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I'm worried that her dish
is a little bit safe.
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I ask myself, "What is she
actually cooking?"
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James is a classic cook.
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What he loves is French bistro food.
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You are showing a really good touch.
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It's absolutely stunning.
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I can't fault it.
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I think this is his round.
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What can a classic cook
do with great cheese?
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I love goat's cheese,
I love potatoes,
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and I thought, together,
they could make a great pie.
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Hi, James. Hi.
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How are you feeling?
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I'm really nervous.
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I can feel it. I just want
to give you a hug.
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Oh, that'd be very kind!
It's going to be OK.
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That'd be very kind.
What is the dish?
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A cheese and potato pithivier.
Ooh.
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With tomato coulis and ratatouille.
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Have you made a pithivier before?
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A couple of times.
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And they turned out well?
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OK!
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A pithivier is a very difficult dish
for any cook,
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let alone an amateur chef.
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I want to see some pattern work
in that pastry.
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Normally you use a knife and
you score the pastry
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so that you can almost get
leaf detail.
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If James simply covers his potato
and his goat's cheese
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with plain pastry, I will be
a little bit disappointed.
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JOHN: He's serving with it some
ratatouille.
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Then on the side of that we've got
a tomato coulis and basil oil.
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My concern right now is,
is there enough cheese?
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This is a cheese challenge.
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And right now I've got a potato pie
with a little bit of cheese in it.
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George wants to really push himself.
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And we've seen food influence
from all around the world,
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from a Vietnamese summer roll
all the way through to a bowl
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of pasta with mushrooms.
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It looks like something
you'd get in a restaurant.
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There's absolutely no doubt
George can cook.
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Personally, I think that Italian
cheese is the king of cheese,
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especially Parmesan,
especially mozzarella.
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This is actually the first dish
I cooked for my wife,
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and we had it regularly throughout
our camper van travels
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through Italy.
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George, what are you making
for us today?
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So I'm going to make you
an aubergine parmigiana.
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I'm also going to do a Parmesan
collar around the stack,
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and cheese croquettes
with an aubergine puree
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and a basil salsa verde.
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And why have you chosen to do
two dishes on one plate,
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it sounds like? I want to show
that I can work with cheese.
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My mum's a cheese specialist.
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She works in a supermarket and she
sort of helps to choose the cheese.
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She's judged in the World Cheese
Awards a couple of times before.
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Has she judged this dish?
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She's judged a photo of this dish.
OK.
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But she was quite a harsh critic,
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so hopefully it will live up
to her standards.
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I think George has a really
interesting dish.
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Aubergine parmigiana is usually made
with crispy aubergine, cheese
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and a lovely sumptuous tomato sauce.
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And making those Parmesan collars
is quite challenging
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because they can break.
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We're getting an aubergine puree,
and on top of that we're getting
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a croquette made from sundried
tomato, mozzarella and scamorza -
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a smoked cheese -
with a basil salsa verde
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as well as a basil mayonnaise.
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This is powerful.
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It's powerful beyond powerful.
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Ecrin was brought up in Holland.
She's got Turkish parents.
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And she has experienced many
different food cultures,
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and her food represents that.
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Can I please have the recipe?
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Yes, of course.
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Because that is ace.
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What's she going to do today?
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So far, the judges
have been loving my food.
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I just want to prove to everyone
that I can be better than just
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a home cook and that I am capable
of trying new things.
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I'm going to make a deconstructed
kunefe cheesecake.
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Did you say kunefe cheesecake?
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Kunefe, yeah. What does that mean?
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It's usually with filo pastry
that's, like... Oh.
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..really thinly shredded.
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I've made, like, bird's nest
with it, and then you will get
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the cheesecake base, so the crumbs,
and then you'll get the cheesecake.
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And what cheese are you using
for this dish?
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I'm mixing ricotta and cream cheese.
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OK. Yeah. I don't like cheese.
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GREGG GASPS
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You don't like cheese?
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No, I actually dislike it.
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Is that all cheese?
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Yeah. So what did you think when
you got this brief, then?
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Honestly? Yeah, I wasn't happy,
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but I thought, "I can make
something with it."
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APRIL: Whenever I hear people make
deconstructed anything,
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I'm a bit nervous.
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I always wonder, "Is this just going
to be something that you're doing
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"because it looks cute, but is it
going to deliver in flavour?"
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We're going to get the cheesecake
topping made from
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the cream cheese and the ricotta.
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The base of the cheesecake
has been turned to a crumb.
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We're going to get this little
nest made from the kunefe -
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very, very fine pastry.
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I think the same texture,
the outside,
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like a baklava. That crispiness,
that's what we want.
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And then on the side of that
we're getting pomegranate caviar,
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bits of basil,
white chocolate shards.
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There's a huge amount going on here.
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I hope it all works together.
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You have 25 minutes left!
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Vera has German parents.
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She has travelled all over
the world,
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but she was brought up in Italy.
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We've had filled pasta -
really good.
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We've had squid ink pasta -
absolutely fabulous.
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Vera absolutely smashed that one.
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That is proper peng.
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I think she's got great foundation.
246
00:11:39,040 --> 00:11:40,440
I think she's got great flavours.
247
00:11:40,440 --> 00:11:43,000
I think she's one to watch.
248
00:11:43,000 --> 00:11:45,440
I found the brief quite tricky.
249
00:11:45,440 --> 00:11:48,560
My imminent thought with cheese is
always savoury, but I wanted
250
00:11:48,560 --> 00:11:51,960
to show my creative side.
So hopefully today goes well.
251
00:11:53,920 --> 00:11:57,200
Hi, Vera. What are you making with
these beautiful cheeses
252
00:11:57,200 --> 00:11:58,400
I see on your desk?
253
00:11:58,400 --> 00:12:01,760
I wanted to represent cheese
both as a sweet and savoury,
254
00:12:01,760 --> 00:12:04,480
so I'm making ricotta lemon cake,
reminiscent of the cheesecakes
255
00:12:04,480 --> 00:12:06,080
my mum used to make as a kid.
256
00:12:06,080 --> 00:12:07,600
Germans love baked cheesecake.
257
00:12:07,600 --> 00:12:09,280
And then I made a little trio
258
00:12:09,280 --> 00:12:11,320
of savoury cheese desserts
on the side.
259
00:12:11,320 --> 00:12:14,840
Wow. Why are you doing
so much, Vera?
260
00:12:14,840 --> 00:12:16,240
A, I want to impress you guys.
261
00:12:16,240 --> 00:12:19,120
But then, B, it would be wrong of me
to just get on the competition,
262
00:12:19,120 --> 00:12:21,600
do something that I could make
at home and not take advantage
263
00:12:21,600 --> 00:12:22,920
of it, so... Wow.
264
00:12:22,920 --> 00:12:25,000
You have got so much to do.
Good luck, Vera.
265
00:12:25,000 --> 00:12:26,440
Yeah. Thank you very much.
266
00:12:28,640 --> 00:12:31,240
We have got a Parmesan tuile,
which is going to be filled
267
00:12:31,240 --> 00:12:34,040
with a mixture of
gorgonzola and mascarpone.
268
00:12:34,040 --> 00:12:37,120
We've then got strawberries
dipped in a caramel-flavoured
269
00:12:37,120 --> 00:12:40,360
Norwegian cheese,
and the Norwegian cheese is sweet.
270
00:12:40,360 --> 00:12:42,640
And she's made almost like
a fondue, which she's dipped
271
00:12:42,640 --> 00:12:43,760
the strawberries in.
272
00:12:43,760 --> 00:12:46,480
So it's going to be a little sort
of play around with the mind.
273
00:12:46,480 --> 00:12:49,600
And she's promising us a beetroot
stack with cheese in the centre
274
00:12:49,600 --> 00:12:52,080
of it, which is also going
to play with your mind.
275
00:12:52,080 --> 00:12:53,760
Now, does it all belong together?
276
00:12:53,760 --> 00:12:55,600
We're about to find out.
277
00:12:55,600 --> 00:12:59,840
I love that Vera's dish seems to be
based on a memory of
278
00:12:59,840 --> 00:13:02,360
her mother making beautiful
cheesecakes for her.
279
00:13:02,360 --> 00:13:05,640
My concern is, is she just trying
to do too much?
280
00:13:07,080 --> 00:13:08,840
You have just 15 minutes left.
281
00:13:08,840 --> 00:13:11,720
15 minutes, ladies and gentlemen.
282
00:13:14,840 --> 00:13:16,280
Just need to start plating up.
283
00:13:16,280 --> 00:13:18,040
What's done is done!
284
00:13:20,280 --> 00:13:24,120
We have 90 seconds.
Very, very last touches!
285
00:13:31,040 --> 00:13:33,960
That's it. Stop, everybody.
286
00:13:33,960 --> 00:13:35,240
And breathe.
287
00:13:37,920 --> 00:13:39,000
Stressful.
288
00:13:39,000 --> 00:13:40,880
But I managed to get
everything on the plate.
289
00:13:40,880 --> 00:13:43,480
So fingers crossed the judges
will like it.
290
00:13:46,480 --> 00:13:51,800
Dr George's cheese-inspired dish
is aubergine parmigiana
291
00:13:51,800 --> 00:13:56,120
topped with mozzarella,
wrapped in a Parmesan collar,
292
00:13:56,120 --> 00:14:00,880
served with a smoked scamorza cheese
and sundried tomato croquette,
293
00:14:00,880 --> 00:14:04,320
topped with a basil salsa verde,
294
00:14:04,320 --> 00:14:08,720
on a smoked aubergine puree
with a basil mayonnaise.
295
00:14:16,480 --> 00:14:20,360
A parmigiana melanzane
is a big, wet, sloppy dish.
296
00:14:20,360 --> 00:14:22,680
You've made it into a stack as best
you can so it's not
297
00:14:22,680 --> 00:14:25,000
as wet as it would be, but
you're capturing the flavour.
298
00:14:25,000 --> 00:14:27,880
Your aubergine is cooked. Your
tomato is sweet, slightly acidic.
299
00:14:27,880 --> 00:14:29,840
I'm picking up a little bit
of garlic as well.
300
00:14:29,840 --> 00:14:33,280
And it's that bounciness of
mozzarella that you've got in there.
301
00:14:33,280 --> 00:14:36,080
Your basil salsa verde across the
top of your croquette is great.
302
00:14:36,080 --> 00:14:37,840
I like the aubergine puree.
303
00:14:37,840 --> 00:14:41,680
The flavour inside the croquette
of the sundried tomatoes
304
00:14:41,680 --> 00:14:44,760
and the smoky cheese is
very, very good.
305
00:14:44,760 --> 00:14:47,400
I think you're demonstrating
lots of skill here.
306
00:14:47,400 --> 00:14:51,440
George, your little Parmesan collar
is everything
307
00:14:51,440 --> 00:14:53,080
that I love about cheese.
308
00:14:53,080 --> 00:14:56,320
It has that saltiness,
it has that crispy crunch.
309
00:14:56,320 --> 00:15:00,040
It reminds me of when you make a
toastie and it's a little bit burnt,
310
00:15:00,040 --> 00:15:01,880
and those are the gems.
311
00:15:01,880 --> 00:15:05,000
You have used different types of
cheeses in different ways,
312
00:15:05,000 --> 00:15:08,920
and I think that you have done
a really, a really good job.
313
00:15:10,160 --> 00:15:12,560
I definitely feel like I hit
the brief, got three different
314
00:15:12,560 --> 00:15:13,760
sorts of cheese in there.
315
00:15:13,760 --> 00:15:16,680
I worked my socks off
in that kitchen, I didn't stop.
316
00:15:16,680 --> 00:15:19,440
So hopefully I've done enough
to get through.
317
00:15:22,480 --> 00:15:28,680
Admin officer Louise has made
a blue cheese and pear pastry tart,
318
00:15:28,680 --> 00:15:34,600
served with honey-roasted pecans,
a pear salad and pear gel.
319
00:15:40,200 --> 00:15:43,520
I admire the fact you made rough
puff in the time you had,
320
00:15:43,520 --> 00:15:45,320
but that pastry right in the middle
of it
321
00:15:45,320 --> 00:15:47,080
was just not quite cooked enough.
322
00:15:47,080 --> 00:15:49,240
It just needs a bit longer.
323
00:15:49,240 --> 00:15:52,240
I don't think you've got enough
of that blue cheese in there.
324
00:15:52,240 --> 00:15:54,040
I can get the sweetness of the pear,
325
00:15:54,040 --> 00:15:58,120
but not enough salty gooeyness
of that cheese.
326
00:15:58,120 --> 00:16:00,320
The nuts are great.
They taste great.
327
00:16:00,320 --> 00:16:02,960
And your little dices of pear,
fabulous.
328
00:16:02,960 --> 00:16:06,240
I think the cheese that you have
chosen is actually quite mild
329
00:16:06,240 --> 00:16:09,000
for blue cheese, and I think that
you could've pushed the boat
330
00:16:09,000 --> 00:16:12,680
a little bit further, maybe also
introduced another cheese element,
331
00:16:12,680 --> 00:16:15,600
just because this is
a cheese-focused plate of food,
332
00:16:15,600 --> 00:16:18,600
and at the minute the other
elements - which are great -
333
00:16:18,600 --> 00:16:20,680
they're singing a little bit louder.
334
00:16:22,640 --> 00:16:25,360
I'm happy that it's done,
but I think I was a bit wary
335
00:16:25,360 --> 00:16:29,800
because I wasn't too sure
how much people like blue cheese.
336
00:16:29,800 --> 00:16:34,120
To know that the pastry was
undercooked and I had a bit of time
337
00:16:34,120 --> 00:16:35,680
is a bit frustrating.
338
00:16:37,000 --> 00:16:41,120
Retired software engineer James
has cooked a goat's cheese
339
00:16:41,120 --> 00:16:46,160
and potato pithivier,
served with a tomato coulis,
340
00:16:46,160 --> 00:16:48,680
ratatouille and basil oil.
341
00:16:49,880 --> 00:16:53,000
James, when you said you were doing
a pithivier, I did envision
342
00:16:53,000 --> 00:16:56,240
this beautiful detail on your
pastry, which we haven't seen.
343
00:17:04,040 --> 00:17:07,800
The top of your pastry is still
not quite cooked enough.
344
00:17:09,480 --> 00:17:12,400
You haven't put the cheese
evenly through your pithivier.
345
00:17:12,400 --> 00:17:15,120
Some mouthfuls are a little bland.
346
00:17:15,120 --> 00:17:19,720
Others are glorious in really quite
salty, almost peppery,
347
00:17:19,720 --> 00:17:23,000
slippery goat's cheese
and soft potatoes.
348
00:17:23,000 --> 00:17:26,680
I think that your work
on the vegetables is perfect,
349
00:17:26,680 --> 00:17:31,040
and your tomato coulis is lovely
and bright, but unfortunately
350
00:17:31,040 --> 00:17:35,040
I am just not getting that
comforting cheese flavour that
351
00:17:35,040 --> 00:17:38,040
I am so, so hoping for.
352
00:17:38,040 --> 00:17:42,400
Much as I love a potato pie,
this is a cheese brief.
353
00:17:42,400 --> 00:17:45,240
I don't feel we've got enough
cheese in here.
354
00:17:46,960 --> 00:17:49,200
The judges' comments were fair.
355
00:17:49,200 --> 00:17:51,400
The pie wasn't cheesy enough,
356
00:17:51,400 --> 00:17:55,600
and as cheese was the brief,
I didn't quite meet it.
357
00:17:56,720 --> 00:18:01,920
Customer success manager Ecrin has
made a deconstructed cheesecake -
358
00:18:01,920 --> 00:18:06,440
ricotta cream cheese flavoured
with vanilla, biscuit crumb,
359
00:18:06,440 --> 00:18:11,800
white chocolate shards, crushed
pistachios and pomegranate caviar,
360
00:18:11,800 --> 00:18:16,000
served with a kunefe-spun
pastry bird's nest
361
00:18:16,000 --> 00:18:18,080
soaked in a sugar syrup.
362
00:18:23,160 --> 00:18:26,800
Ecrin, I think that the plate that
you have presented is beautiful.
363
00:18:26,800 --> 00:18:30,560
It has textures, it has different
flavours coming through.
364
00:18:30,560 --> 00:18:34,640
Your cream cheese mixture for
your cheesecake is really lovely.
365
00:18:34,640 --> 00:18:36,800
White chocolate, I think it's great
366
00:18:36,800 --> 00:18:39,120
because it's really lovely
and sweet.
367
00:18:39,120 --> 00:18:42,800
I think what you've done here
is you've combined
368
00:18:42,800 --> 00:18:44,800
a cheesecake with baklava.
369
00:18:44,800 --> 00:18:48,400
What I'm getting
is a buttery biscuit base
370
00:18:48,400 --> 00:18:50,920
with a mild cheese-like cheesecake.
371
00:18:50,920 --> 00:18:54,840
And then I'm going into this syrupy
crunch of a good baklava,
372
00:18:54,840 --> 00:18:56,680
and I'm really enjoying it.
373
00:18:56,680 --> 00:18:59,440
The little spheres of pomegranate
are showing skill,
374
00:18:59,440 --> 00:19:01,080
as is the chocolate work.
375
00:19:01,080 --> 00:19:03,000
Not a huge amount of cookery,
376
00:19:03,000 --> 00:19:05,720
but I think this is really,
brilliantly clever.
377
00:19:08,280 --> 00:19:11,920
I made a good dish, in my opinion,
with an ingredient
378
00:19:11,920 --> 00:19:13,360
that I don't like.
379
00:19:13,360 --> 00:19:15,560
So, yeah, I'm happy.
380
00:19:18,000 --> 00:19:22,280
IT programme director Charlotte
has served a vegan cheese board -
381
00:19:22,280 --> 00:19:27,280
vegan goat's cheese, vegan camembert
and brie croquettes,
382
00:19:27,280 --> 00:19:31,360
smoked cashew nut cream,
caramelised walnuts,
383
00:19:31,360 --> 00:19:34,960
pickled pear ribbons,
fig and grape slices
384
00:19:34,960 --> 00:19:37,440
and rosemary oatcake crumb,
385
00:19:37,440 --> 00:19:40,320
covered in a port jelly blanket.
386
00:19:46,720 --> 00:19:49,200
That's the goat's cheese style one?
Mm-hm.
387
00:19:49,200 --> 00:19:50,840
That's the cashew cream? Yeah.
388
00:19:50,840 --> 00:19:52,320
And where's the blue one?
389
00:19:52,320 --> 00:19:55,600
I forgot to put the blue cheese
on there.
390
00:19:55,600 --> 00:19:58,280
I've kicked myself 100 times since.
391
00:20:02,400 --> 00:20:05,880
So the goat's cheese is very,
very sharp and quite sour,
392
00:20:05,880 --> 00:20:07,280
and I like that.
393
00:20:07,280 --> 00:20:08,640
The croquettes, I really like.
394
00:20:08,640 --> 00:20:11,240
They remind me of
a mac and cheese croquettes.
395
00:20:11,240 --> 00:20:13,240
Your smoked cashew nut cream,
396
00:20:13,240 --> 00:20:14,920
I'd like some more smoke in there.
397
00:20:14,920 --> 00:20:17,520
I'm sad the blue cheese isn't
on there because you would've got
398
00:20:17,520 --> 00:20:20,160
this sort of lovely saltiness that
went with that blue cheese.
399
00:20:20,160 --> 00:20:23,360
What I get is a complete array
of different cheese textures
400
00:20:23,360 --> 00:20:27,480
and flavours going from soft to dry
and crumbly, tangy,
401
00:20:27,480 --> 00:20:31,400
slightly smoky, as well as
the bitter oil from walnuts,
402
00:20:31,400 --> 00:20:33,000
figs and grapes.
403
00:20:33,000 --> 00:20:36,000
But as delicious as this is,
there's not a great deal
404
00:20:36,000 --> 00:20:37,520
of cookery going on.
405
00:20:37,520 --> 00:20:39,440
I would like to have seen
a little bit more.
406
00:20:39,440 --> 00:20:41,920
Unfortunately for me, I wanted
the veil to taste a little bit
407
00:20:41,920 --> 00:20:45,640
more of port. And plant-based
cheese, whilst it tastes great,
408
00:20:45,640 --> 00:20:49,000
like Gregg and John have said,
I'm struggling to see
409
00:20:49,000 --> 00:20:51,040
what you've really cooked.
410
00:20:53,000 --> 00:20:55,760
CHARLOTTE: I was disappointed to
hear about the thinking
411
00:20:55,760 --> 00:20:57,760
there might not be enough cooking.
412
00:20:57,760 --> 00:21:01,960
But the dish still tasted good,
and I was happy with what I put up.
413
00:21:03,760 --> 00:21:08,840
Financial analyst Vera has made
a lemon ricotta baked cheesecake,
414
00:21:08,840 --> 00:21:12,440
topped with a rosemary and honey
mascarpone cream
415
00:21:12,440 --> 00:21:14,640
and caramelised walnuts,
416
00:21:14,640 --> 00:21:18,120
served with layered beetroot
and goat's cheese,
417
00:21:18,120 --> 00:21:22,560
strawberry marinated in
a Norwegian brown cheese toffee,
418
00:21:22,560 --> 00:21:26,880
and a Parmesan tuile
filled with gorgonzola, mascarpone,
419
00:21:26,880 --> 00:21:28,400
grapes and walnuts.
420
00:21:33,800 --> 00:21:36,680
Your cake is absolutely fantastic.
421
00:21:36,680 --> 00:21:39,400
The ricotta is light.
There's loads of vanilla in there.
422
00:21:39,400 --> 00:21:41,960
There is a lemon flavour in
the cream, making it refreshing.
423
00:21:41,960 --> 00:21:45,320
And you've got some little
candied nuts as well.
424
00:21:45,320 --> 00:21:47,400
Strawberry and cheese.
425
00:21:47,400 --> 00:21:49,400
Who knew?
426
00:21:49,400 --> 00:21:53,640
You've got a slight caramel,
almost salty tang
427
00:21:53,640 --> 00:21:57,600
that blends really nicely into
super-sweet strawberry.
428
00:21:57,600 --> 00:21:59,640
I think that's really quite clever.
429
00:21:59,640 --> 00:22:02,920
Your Parmesan brandy snap,
I think it's a really good idea.
430
00:22:02,920 --> 00:22:06,160
It's very, very rich and salty
on the outside with Parmesan.
431
00:22:06,160 --> 00:22:09,200
The blue cheese through the centre
is really strong and delicious.
432
00:22:09,200 --> 00:22:10,840
I like the strength of it.
433
00:22:10,840 --> 00:22:12,960
The beetroot and the cheese
is subtle.
434
00:22:12,960 --> 00:22:15,320
Sweet beetroot, a little bit of
goat's cheese - nice.
435
00:22:15,320 --> 00:22:19,600
That's good. And the strawberry
tastes really, really good.
436
00:22:19,600 --> 00:22:22,600
You have truly challenged me
and you have won
437
00:22:22,600 --> 00:22:25,360
because I've never heard
of caramel cheese.
438
00:22:25,360 --> 00:22:28,200
And I'm going to need us all to
learn about it so that I can take
439
00:22:28,200 --> 00:22:30,000
that trick with me away from here.
440
00:22:30,000 --> 00:22:33,600
That gave me everything
that I wanted from this brief.
441
00:22:35,960 --> 00:22:37,440
I'm feeling super relieved.
442
00:22:37,440 --> 00:22:40,440
I was super nervous before
walking up to the judges,
443
00:22:40,440 --> 00:22:44,320
but in the end it turned out
really well so I'm super chuffed.
444
00:22:47,600 --> 00:22:49,800
A brilliant day in
the MasterChef kitchen.
445
00:22:49,800 --> 00:22:51,760
I think a really tough brief,
actually.
446
00:22:51,760 --> 00:22:54,000
Some people played it more safe
than others,
447
00:22:54,000 --> 00:22:55,720
but there were some
great-looking dishes.
448
00:22:55,720 --> 00:22:57,960
I think they did a great job
and I don't want to be the one
449
00:22:57,960 --> 00:23:01,040
to make the decision. April, it's
been a pleasure having you.
450
00:23:01,040 --> 00:23:03,080
Thank you so much. Thank you.
451
00:23:06,840 --> 00:23:09,040
I've got to say I thought
it was a great quarterfinal.
452
00:23:09,040 --> 00:23:11,640
On the whole, I thought
the standard was very, very high.
453
00:23:11,640 --> 00:23:15,880
But we've only got room for three
of them in Knockout Week.
454
00:23:15,880 --> 00:23:18,320
There was one person who really
impressed all three of us
455
00:23:18,320 --> 00:23:20,040
and that was Vera.
456
00:23:20,040 --> 00:23:22,960
We had a strawberry coated
in caramel cheese.
457
00:23:22,960 --> 00:23:26,120
Never had that before, and it
actually worked with the cheesecake.
458
00:23:26,120 --> 00:23:29,600
And then a beetroot stack with
goat's cheese, which was delightful.
459
00:23:29,600 --> 00:23:31,680
Put her through!
460
00:23:31,680 --> 00:23:34,120
There's one other person I think
actually deserves
461
00:23:34,120 --> 00:23:37,000
an automatic place here,
and that's George.
462
00:23:37,000 --> 00:23:39,800
Taking what is normally
a very, very wet dish
463
00:23:39,800 --> 00:23:42,840
of slippery aubergines,
tomato and mozzarella,
464
00:23:42,840 --> 00:23:45,640
managed to get it in a stack
with a circle of Parmesan.
465
00:23:45,640 --> 00:23:46,800
And I love the croquette.
466
00:23:46,800 --> 00:23:49,240
Yes. There was plenty of technique.
You're absolutely right.
467
00:23:49,240 --> 00:23:50,720
George has got himself a place.
468
00:23:50,720 --> 00:23:54,000
That means we've got four cooks left
and there's only one place
469
00:23:54,000 --> 00:23:56,440
left in Knockout Week.
470
00:23:56,440 --> 00:23:59,080
Louise made for us
a pear and blue cheese tart.
471
00:23:59,080 --> 00:24:01,040
There definitely was not
enough cheese.
472
00:24:01,040 --> 00:24:02,240
It wasn't powerful enough.
473
00:24:02,240 --> 00:24:03,760
That pastry wasn't cooked, Gregg.
474
00:24:03,760 --> 00:24:06,480
You have to deliver when it matters.
I think Louise is gone, John.
475
00:24:06,480 --> 00:24:09,440
Do you know there's somebody else
who actually almost has exactly
476
00:24:09,440 --> 00:24:10,760
the same issue?
477
00:24:10,760 --> 00:24:12,880
Undercooked pastry and not
enough cheese.
478
00:24:12,880 --> 00:24:14,400
And that's James.
479
00:24:14,400 --> 00:24:17,880
I'm really sorry, but I think
James is gone.
480
00:24:17,880 --> 00:24:21,680
I found Ecrin's dish
absolutely beautiful
481
00:24:21,680 --> 00:24:23,280
and fantastically delicious.
482
00:24:23,280 --> 00:24:27,760
We had that lovely creamy mixture
of the ricotta and the cream cheese,
483
00:24:27,760 --> 00:24:31,360
spherification from pomegranate,
the little kunefe nest.
484
00:24:31,360 --> 00:24:33,720
There could've been a little bit
more cookery on show,
485
00:24:33,720 --> 00:24:36,440
but I don't believe she's the only
person in the room who actually
486
00:24:36,440 --> 00:24:38,760
needs to show us a little bit
more process.
487
00:24:38,760 --> 00:24:40,680
Charlotte's dish looked great.
488
00:24:40,680 --> 00:24:43,360
This sort of veil of port
across the top.
489
00:24:43,360 --> 00:24:46,280
Underneath there, we were supposed
to get different types of cheese.
490
00:24:46,280 --> 00:24:48,040
She missed out on the blue cheese
491
00:24:48,040 --> 00:24:49,800
and there wasn't a lot
of cooking going on.
492
00:24:49,800 --> 00:24:52,360
It was chopping and stirring
and mixing things together.
493
00:24:55,000 --> 00:24:56,840
I really want to stay
in the competition
494
00:24:56,840 --> 00:24:59,040
so I'm really nervous
about the judges' decision,
495
00:24:59,040 --> 00:25:01,440
but what will be will be.
496
00:25:01,440 --> 00:25:03,840
I'm not sure if I did enough.
497
00:25:03,840 --> 00:25:06,600
I would love to have a place
in Knockout Week.
498
00:25:06,600 --> 00:25:08,840
But, yeah, we'll just wait and see.
499
00:25:19,040 --> 00:25:21,320
We really value the hard work
you put into that.
500
00:25:21,320 --> 00:25:22,440
Well done.
501
00:25:22,440 --> 00:25:24,480
That was a great quarterfinal.
502
00:25:24,480 --> 00:25:27,280
The first person going through
to Knockout Week is...
503
00:25:28,960 --> 00:25:30,560
..Vera.
504
00:25:30,560 --> 00:25:32,000
Congratulations.
505
00:25:32,000 --> 00:25:33,680
Thank you very much.
506
00:25:33,680 --> 00:25:37,280
The second person going
through to Knockout Week is...
507
00:25:41,960 --> 00:25:43,160
..George.
508
00:25:45,160 --> 00:25:46,560
Lots of skill on show,
509
00:25:46,560 --> 00:25:49,200
and you definitely hit
the cheese brief, George.
510
00:25:51,360 --> 00:25:54,120
As you know, we can't take
all of you with us.
511
00:25:58,560 --> 00:26:00,680
James,
512
00:26:00,680 --> 00:26:02,200
Louise,
513
00:26:02,200 --> 00:26:04,000
I'm sorry. You're both leaving us.
514
00:26:04,000 --> 00:26:06,200
Thank you very much. Thank you.
Thank you.
515
00:26:06,200 --> 00:26:09,080
Bye, guys. Thank you. Well done.
Thanks so much indeed. Thank you.
516
00:26:13,120 --> 00:26:15,400
Charlotte, Ecrin,
517
00:26:15,400 --> 00:26:18,560
one more place in Knockout Week.
518
00:26:18,560 --> 00:26:22,360
The third person going through
to Knockout Week is...
519
00:26:24,680 --> 00:26:25,880
..Ecrin.
520
00:26:28,080 --> 00:26:30,480
Charlotte, thank you so very much.
521
00:26:30,480 --> 00:26:32,720
It's been a real pleasure
having you.
522
00:26:32,720 --> 00:26:35,160
Sadly, your competition is over.
523
00:26:40,280 --> 00:26:43,040
I felt gutted to be going home.
524
00:26:43,040 --> 00:26:47,640
It's been great to be in this
competition and just put myself
525
00:26:47,640 --> 00:26:50,400
under that kind of pressure.
It's amazing.
526
00:26:50,400 --> 00:26:52,800
It's an experience like no other.
527
00:26:52,800 --> 00:26:55,000
I feel disappointed.
528
00:26:55,000 --> 00:26:57,600
But, you know, I'm almost 70.
529
00:26:57,600 --> 00:27:00,360
I made it to the MasterChef
quarterfinal.
530
00:27:00,360 --> 00:27:02,720
Far more than I expected.
531
00:27:02,720 --> 00:27:07,080
To be going home is going to be
great because I can relax!
532
00:27:07,080 --> 00:27:08,920
But it's also bittersweet.
533
00:27:08,920 --> 00:27:11,400
This is not going to stop me
cooking.
534
00:27:11,400 --> 00:27:14,200
I love food and I'm just going to
continue my journey.
535
00:27:17,440 --> 00:27:19,400
THEY CHEER
536
00:27:19,400 --> 00:27:21,440
You are going through to
Knockout Week.
537
00:27:21,440 --> 00:27:22,520
Congratulations.
538
00:27:25,480 --> 00:27:26,760
I was worried.
539
00:27:26,760 --> 00:27:29,520
I didn't think I would go
to the Knockout Week.
540
00:27:29,520 --> 00:27:32,720
I was even mentally prepared
that I was not going.
541
00:27:32,720 --> 00:27:35,440
But, yeah, here I am.
542
00:27:36,480 --> 00:27:38,160
Just absolutely ecstatic.
543
00:27:38,160 --> 00:27:39,800
I can't wait to tell my wife.
544
00:27:39,800 --> 00:27:42,040
Oh, I'm going to cry!
545
00:27:42,040 --> 00:27:43,240
Ohh.
546
00:27:45,720 --> 00:27:48,000
I'm just so happy to be here.
547
00:27:49,000 --> 00:27:52,160
Now that I'm here I definitely
want to make it to the semifinals,
548
00:27:52,160 --> 00:27:54,440
finals, at the very least.
549
00:27:54,440 --> 00:27:57,240
So, yeah, I'm here to win it now.
550
00:28:01,000 --> 00:28:04,240
Next time, it's Comeback Week,
551
00:28:04,240 --> 00:28:06,480
and five past contestants...
552
00:28:06,480 --> 00:28:07,680
Oh!
553
00:28:07,680 --> 00:28:09,520
..return to the MasterChef
kitchen...
554
00:28:09,520 --> 00:28:10,560
Argh!
555
00:28:10,560 --> 00:28:13,040
..where they'll face
two demanding challenges...
556
00:28:13,040 --> 00:28:14,840
Oh... Ooh!
557
00:28:16,600 --> 00:28:19,000
..for another chance...
558
00:28:19,000 --> 00:28:20,040
Agh!
559
00:28:20,040 --> 00:28:21,080
Oh!
560
00:28:21,080 --> 00:28:23,760
..to battle it out
for the MasterChef title.
561
00:28:23,760 --> 00:28:25,000
Go, go, go, go, go.
562
00:28:25,000 --> 00:28:26,040
Hmm.
563
00:28:26,040 --> 00:28:27,080
Agh...
564
00:28:27,080 --> 00:28:28,120
Woo! Yes.
565
00:28:28,120 --> 00:28:30,040
I think that's absolutely fantastic.