1 00:00:02,000 --> 00:00:05,520 To celebrate 20 years of MasterChef, 2 00:00:05,520 --> 00:00:07,240 it's comeback week. 3 00:00:08,680 --> 00:00:12,080 Ten previous contestants have been given a second chance 4 00:00:12,080 --> 00:00:14,680 to compete for the MasterChef title. 5 00:00:16,840 --> 00:00:20,800 Ten amateur cooks who had great style but made a little mistake 6 00:00:20,800 --> 00:00:22,640 that pushed them out of the competition. 7 00:00:22,640 --> 00:00:26,440 Only the best will join this year's quarterfinal winners... 8 00:00:26,440 --> 00:00:27,600 Agh! 9 00:00:27,600 --> 00:00:29,320 ..in the later stages. 10 00:00:30,360 --> 00:00:32,920 Boom! I've still got something to prove. 11 00:00:32,920 --> 00:00:35,120 I can't wait to get back in that kitchen. 12 00:00:35,120 --> 00:00:37,560 It's a dream come true, again. 13 00:00:37,560 --> 00:00:42,200 It feels so strange to be back. 14 00:00:42,200 --> 00:00:45,320 I just love the pressure of the kitchen, I don't know. 15 00:00:45,320 --> 00:00:47,280 I must've done something bad in my past life. 16 00:00:47,280 --> 00:00:50,120 I'm really looking forward to cooking for John and Gregg again. 17 00:00:50,120 --> 00:00:53,440 I will show that I haven't lost my creative edge. 18 00:00:53,440 --> 00:00:57,200 My family are super-proud of me for coming back to MasterChef. 19 00:00:57,200 --> 00:00:59,320 I mean, they're my biggest fans. 20 00:00:59,320 --> 00:01:02,840 I'd love to go further this time, if I'm good enough. 21 00:01:02,840 --> 00:01:04,720 Have they learnt their lessons? 22 00:01:04,720 --> 00:01:06,560 Have they moved on? 23 00:01:06,560 --> 00:01:07,600 They've been here before. 24 00:01:07,600 --> 00:01:08,680 They know the deal. 25 00:01:08,680 --> 00:01:10,320 They're going to have to perform. 26 00:01:29,240 --> 00:01:32,640 Great to see you five back here in the MasterChef kitchen. 27 00:01:32,640 --> 00:01:35,920 We were really impressed with how you cooked last time. 28 00:01:35,920 --> 00:01:38,480 That's why we've invited you back. 29 00:01:38,480 --> 00:01:39,680 Get rid of any nerves. 30 00:01:39,680 --> 00:01:41,120 You know what this is about. 31 00:01:41,120 --> 00:01:43,920 You might go all the way. 32 00:01:45,240 --> 00:01:48,800 This year, we've seen some great cooks so far in the competition, 33 00:01:48,800 --> 00:01:51,240 but we are still looking for some more. 34 00:01:52,520 --> 00:01:56,520 For your first challenge, we'd like you to cook us two courses - 35 00:01:56,520 --> 00:01:58,920 a main course and a dessert. 36 00:01:58,920 --> 00:02:02,240 Show Gregg and I what sort of cook you are 37 00:02:02,240 --> 00:02:05,720 and how far you've come since you left us. 38 00:02:05,720 --> 00:02:08,400 Ladies and gentlemen, one hour, 45 minutes. 39 00:02:08,400 --> 00:02:09,440 Let's cook. 40 00:02:18,360 --> 00:02:22,120 It's been a whirlwind of a year and I'm back again. 41 00:02:22,120 --> 00:02:27,000 Taught to cook by his grandad, 34-year-old IT project coordinator 42 00:02:27,000 --> 00:02:30,000 Matthew's classic Caribbean flavours... 43 00:02:30,000 --> 00:02:33,160 This is the best ackee and saltfish I've ever eaten... 44 00:02:34,240 --> 00:02:36,080 ..ever. It's fantastic. 45 00:02:36,080 --> 00:02:40,320 ..won him a place in the quarterfinal in 2023. 46 00:02:40,320 --> 00:02:46,080 Creamy mango, creamy coconut in pastry is really working for me. 47 00:02:46,080 --> 00:02:49,040 What Matthew does do is beautiful-looking plates. 48 00:02:49,040 --> 00:02:51,040 WILLIAM: Looks really appetising. 49 00:02:51,040 --> 00:02:54,080 But he decided he wanted to show us some versatility 50 00:02:54,080 --> 00:02:56,560 and went classic, not the flavours he knew, 51 00:02:56,560 --> 00:02:58,160 and it didn't quite pay off. 52 00:02:58,160 --> 00:03:00,360 I'd love a bit more filling and the sauce 53 00:03:00,360 --> 00:03:02,920 is quite overpoweringly sweet. 54 00:03:04,000 --> 00:03:07,760 I feel like I've got some unfinished business that I need to resolve. 55 00:03:07,760 --> 00:03:11,560 I'm going to push myself to the limit and see how far I can go. 56 00:03:14,760 --> 00:03:16,520 What have you been doing since we last saw you? 57 00:03:16,520 --> 00:03:17,800 Getting better-looking by the look of it. 58 00:03:17,800 --> 00:03:19,760 Oh, behave! What are you after? 59 00:03:19,760 --> 00:03:21,760 I've been doing a few private dining events. 60 00:03:21,760 --> 00:03:23,200 I've had a little one as well. 61 00:03:23,200 --> 00:03:24,600 Aww! He's a month old. 62 00:03:24,600 --> 00:03:25,880 No way! Yes. 63 00:03:25,880 --> 00:03:28,160 No wonder you're here. To get away, yes. 64 00:03:28,160 --> 00:03:30,080 Escape to the MasterChef kitchen. 65 00:03:30,080 --> 00:03:31,240 So, what's your main course? 66 00:03:31,240 --> 00:03:34,520 So, I'm doing a jerk chicken ballotine with callaloo foam, 67 00:03:34,520 --> 00:03:38,240 a plantain crisp, pineapple gel and a butter bean puree. 68 00:03:38,240 --> 00:03:40,400 Last time we saw you, you did a chicken ballotine. Mm-hm. 69 00:03:40,400 --> 00:03:42,320 But it didn't have a load of flavour. 70 00:03:42,320 --> 00:03:45,000 I didn't stick to my roots, 71 00:03:45,000 --> 00:03:46,720 like the Caribbean flavours. 72 00:03:46,720 --> 00:03:48,920 I'm hoping it's better than last time. 73 00:03:52,000 --> 00:03:54,200 A chicken ballotine, filled with a mousse, 74 00:03:54,200 --> 00:03:56,200 flavoured with jerk seasoning. 75 00:03:56,200 --> 00:03:58,240 Spicy. Whew! 76 00:03:58,240 --> 00:04:01,760 That mousse inside has to be like a torpedo of flavour. 77 00:04:03,400 --> 00:04:06,120 It's got to be banging with jerk. 78 00:04:07,800 --> 00:04:09,640 Woo! The kick's real. 79 00:04:10,800 --> 00:04:14,040 A ballotine, a puree, a foam and a gel? 80 00:04:15,080 --> 00:04:17,160 There's lots of process going on here. 81 00:04:18,440 --> 00:04:21,160 Dessert? I'm doing a sticky toffee pudding, again, 82 00:04:21,160 --> 00:04:22,720 with a ginger stem ice cream. 83 00:04:22,720 --> 00:04:24,760 In the feedback, it was kind of too sweet 84 00:04:24,760 --> 00:04:26,800 and not traditional in the way it looked. 85 00:04:26,800 --> 00:04:29,120 The ginger stem is to kind of balance out that sweetness, 86 00:04:29,120 --> 00:04:31,800 so I've taken the feedback on board and just incorporated that. 87 00:04:31,800 --> 00:04:34,280 It is showing off the flavours of the Caribbean 88 00:04:34,280 --> 00:04:37,200 and the redemption of a sticky toffee pudding. Exactly. 89 00:04:38,320 --> 00:04:40,680 Matthew is most certainly revisiting old ground. 90 00:04:40,680 --> 00:04:43,840 This time, he's using a miso caramel, Asian flavouring, 91 00:04:43,840 --> 00:04:48,080 which is slightly spicy, slightly salty, which will act as a different 92 00:04:48,080 --> 00:04:49,640 flavour to all the sweetness. 93 00:04:49,640 --> 00:04:53,440 But we had a problem with him cutting up the sticky toffee before. 94 00:04:53,440 --> 00:04:56,080 You want a sticky toffee in a beautiful mound. 95 00:04:56,080 --> 00:04:58,480 Why it's been cut up into bits and made pretty patterns of, 96 00:04:58,480 --> 00:05:02,560 I'm not quite sure. Leave a beautiful sticky toffee alone. 97 00:05:03,560 --> 00:05:04,640 Ooh! 98 00:05:04,640 --> 00:05:08,920 Let's hope I can cook up a storm and redeem myself from last year. 99 00:05:10,440 --> 00:05:12,120 It feels amazing to be back. 100 00:05:12,120 --> 00:05:15,800 It flits from being really excited to really nervous. 101 00:05:15,800 --> 00:05:19,800 Retired company secretary and grandmother-of-five Mary 102 00:05:19,800 --> 00:05:22,960 competed in 2018, and reached knockout week 103 00:05:22,960 --> 00:05:27,000 with her accomplished family-favourite dishes. 104 00:05:27,000 --> 00:05:28,280 Mary. MOUTHS: Yeah? 105 00:05:28,280 --> 00:05:29,720 I love it. 106 00:05:29,720 --> 00:05:32,640 Her touch is good, her palate is fantastic. 107 00:05:32,640 --> 00:05:34,880 It's really tasty. It's a good plate of food. 108 00:05:34,880 --> 00:05:39,120 She is a crowd-pleasing cook but has a problem with presentation. 109 00:05:41,360 --> 00:05:42,480 She's so messy. 110 00:05:44,040 --> 00:05:47,360 All I want from Mary is a little bit of style. 111 00:05:48,880 --> 00:05:52,080 I've been practising like crazy with presentation, 112 00:05:52,080 --> 00:05:54,480 because it's not my strongest point. 113 00:05:54,480 --> 00:05:55,960 I really want to learn some more. 114 00:05:55,960 --> 00:05:57,920 That's what I'd like to do. 115 00:05:57,920 --> 00:06:00,120 You know, that's what I'm here for, really. 116 00:06:02,800 --> 00:06:05,200 It's great to see you back. Thank you. 117 00:06:05,200 --> 00:06:06,760 You've got two courses to cook for us. 118 00:06:06,760 --> 00:06:08,280 What are those two courses? 119 00:06:08,280 --> 00:06:10,680 Pork cheek, and I'm doing that with some celeriac, 120 00:06:10,680 --> 00:06:13,880 some little black pudding and sausage meat stuffing balls, 121 00:06:13,880 --> 00:06:15,520 and a nice sauce. 122 00:06:15,520 --> 00:06:16,960 Have you developed, do you think? 123 00:06:16,960 --> 00:06:18,080 Yes, I have. 124 00:06:18,080 --> 00:06:21,960 I feed 13 people every Sunday, you know, for Sunday lunch. 125 00:06:21,960 --> 00:06:23,440 It's a matter of getting it out hot. 126 00:06:23,440 --> 00:06:27,840 I remember that sound of, "Mary's just thrown that at the plate." 127 00:06:27,840 --> 00:06:28,920 MARY CHUCKLES 128 00:06:28,920 --> 00:06:30,480 So I try not to do that. 129 00:06:30,480 --> 00:06:34,480 I'm really focusing on trying to get the presentation right. 130 00:06:36,960 --> 00:06:40,560 Mary cooks food that she loves to feed her family. 131 00:06:42,240 --> 00:06:45,240 I love the sound of her main course. 132 00:06:45,240 --> 00:06:48,920 Little pork cheeks, which she's braised - fabulous. 133 00:06:48,920 --> 00:06:51,320 Time is my biggest issue. 134 00:06:51,320 --> 00:06:54,080 Pork cheek normally takes a long time to cook. 135 00:06:54,080 --> 00:06:56,040 Pressure cooker tenderises the meat, 136 00:06:56,040 --> 00:06:58,360 but then you've got the sauce to contend to. 137 00:06:58,360 --> 00:07:00,080 So you've got to do a lot of reduction 138 00:07:00,080 --> 00:07:02,560 and put a lot of flavour into it. 139 00:07:02,560 --> 00:07:07,240 For dessert, I'm doing a panna cotta which is flavoured with chai. 140 00:07:09,640 --> 00:07:12,480 Last time she was here, Mary made us doughnuts 141 00:07:12,480 --> 00:07:16,440 with a lovely chai-flavoured custard that we loved. 142 00:07:16,440 --> 00:07:18,040 She's taking the chai flavours, 143 00:07:18,040 --> 00:07:20,520 this time, turning it into a panna cotta. 144 00:07:20,520 --> 00:07:22,040 Again, more technique. 145 00:07:24,800 --> 00:07:27,160 On the side of this, we've got spiced plums, 146 00:07:27,160 --> 00:07:30,280 and then we've got a rose and pistachio brittle. 147 00:07:31,800 --> 00:07:34,400 Plums, I hope are slightly sharp and sour, 148 00:07:34,400 --> 00:07:36,160 because that should work quite nicely 149 00:07:36,160 --> 00:07:38,000 with the sweetness coming from that brittle. 150 00:07:40,680 --> 00:07:41,960 Comeback contestants, 151 00:07:41,960 --> 00:07:44,400 45 minutes gone, one hour left. 152 00:07:47,560 --> 00:07:49,760 I have been dreaming of this moment. 153 00:07:49,760 --> 00:07:54,000 This is a chance to see if I could have done any differently. 154 00:07:54,000 --> 00:07:56,120 Let's hope, let's hope. 155 00:07:58,480 --> 00:08:02,160 Iranian-born Farokh is a drama lecturer from London 156 00:08:02,160 --> 00:08:08,040 and reached the semifinals in 2022 with his experimental creations. 157 00:08:08,040 --> 00:08:11,840 I've never been served a kitchen sponge on MasterChef before. 158 00:08:11,840 --> 00:08:14,240 Your original ideas are fascinating. 159 00:08:15,200 --> 00:08:16,240 Oh, sorry. 160 00:08:16,240 --> 00:08:17,640 Farokh's food's not just about eating, 161 00:08:17,640 --> 00:08:19,400 it's about being immersive. 162 00:08:19,400 --> 00:08:22,240 It's about an experience, about a sensation. 163 00:08:22,240 --> 00:08:24,800 I just love dishes like this that just make you think a little bit. 164 00:08:24,800 --> 00:08:26,960 Playful, exciting little dish. 165 00:08:28,120 --> 00:08:30,000 But he was frantic. 166 00:08:30,000 --> 00:08:31,480 I'm a bit behind on this one. 167 00:08:31,480 --> 00:08:33,440 Then push - quick, quick, quick! Yes, Chef. 168 00:08:33,440 --> 00:08:36,480 What he's got to do is prove that he's got a bit of order 169 00:08:36,480 --> 00:08:39,120 alongside his creativity. 170 00:08:39,120 --> 00:08:43,240 The last time I was on MasterChef, I got to the last ten standing, 171 00:08:43,240 --> 00:08:44,520 and then, pew... 172 00:08:45,840 --> 00:08:51,880 I made a pork tenderloin dish that I destroyed in a panic. 173 00:08:52,840 --> 00:08:56,080 On paper it sounds great, but it's not coming together as a dish. 174 00:08:58,320 --> 00:09:00,520 I'm going to bury some demons. 175 00:09:01,600 --> 00:09:05,080 I'm cooking a revamped version of the dish I went out of - 176 00:09:05,080 --> 00:09:09,400 pork, sage, apples, corn and black pudding. 177 00:09:09,400 --> 00:09:11,840 It's called Porky Sisyphus Rides Again. 178 00:09:11,840 --> 00:09:16,040 Sisyphus was the mythological character from ancient Greece 179 00:09:16,040 --> 00:09:19,560 who was doomed to push a boulder up a hill 180 00:09:19,560 --> 00:09:22,640 only for it to fall back down at the end. 181 00:09:22,640 --> 00:09:26,880 The last time I was here, I called myself a porky Sisyphus. 182 00:09:29,840 --> 00:09:32,040 He has got presa pork. 183 00:09:32,040 --> 00:09:34,000 He's got to be careful he doesn't cool it too fast 184 00:09:34,000 --> 00:09:37,440 or it curls up and goes really dry and it squeezes out all the juice. 185 00:09:39,320 --> 00:09:43,200 He's serving that with a cornbread, which he's making in a corn mould, 186 00:09:43,200 --> 00:09:46,440 which is going to be stuffed with black pudding. 187 00:09:46,440 --> 00:09:50,480 He wants to challenge our palates, but let's just hope this Sisyphus 188 00:09:50,480 --> 00:09:53,640 doesn't have to ride again - again. 189 00:09:53,640 --> 00:09:55,040 Yeah, it's a very confusing thing. 190 00:09:55,040 --> 00:09:57,280 It's a cross between, like, cornbread and custard. 191 00:09:57,280 --> 00:10:00,360 It's very stodgy, which I like. 192 00:10:02,200 --> 00:10:03,240 OK... 193 00:10:04,200 --> 00:10:05,520 ..that bit is done. 194 00:10:05,520 --> 00:10:07,160 And then dessert? 195 00:10:07,160 --> 00:10:08,880 A beetroot pot of chocolate. 196 00:10:08,880 --> 00:10:12,120 So it's different textures of chocolate and beetroot, 197 00:10:12,120 --> 00:10:14,280 some spices, some bay leaves in there. 198 00:10:14,280 --> 00:10:15,680 It's one of those things where 199 00:10:15,680 --> 00:10:17,800 you can't really see anything of the ingredients, 200 00:10:17,800 --> 00:10:20,960 you just have to dig in and discover - which is the kind of food I like. 201 00:10:23,920 --> 00:10:27,320 We have got his version of petits pots au chocolat - 202 00:10:27,320 --> 00:10:28,840 a classic French dish. 203 00:10:29,840 --> 00:10:32,480 Pot of rich chocolate, dried beetroot... 204 00:10:35,080 --> 00:10:37,440 ..little bits of chocolate sponge, a chocolate mousse, 205 00:10:37,440 --> 00:10:39,240 a chocolate crumb. 206 00:10:39,240 --> 00:10:40,480 He's being really ambitious. 207 00:10:40,480 --> 00:10:43,840 As long as it works, I don't mind at all. 208 00:10:43,840 --> 00:10:45,720 Continuous beetroot. 209 00:10:45,720 --> 00:10:48,600 I'm going to wrap it into the shape of a... 210 00:10:48,600 --> 00:10:50,400 Sort of like a rosy thing. 211 00:10:50,400 --> 00:10:53,240 Chocolate and beetroot is a perfect, perfect combination. 212 00:10:53,240 --> 00:10:54,720 FAROKH SIGHS 213 00:10:56,520 --> 00:10:57,880 FAROKH SIGHS 214 00:10:58,840 --> 00:11:00,480 That's cold enough. How you doing, pumpkin? 215 00:11:00,480 --> 00:11:02,640 CHRIS GROANS 216 00:11:00,480 --> 00:11:02,640 Oh, I know! 217 00:11:02,640 --> 00:11:04,160 Coming back into the competition 218 00:11:04,160 --> 00:11:08,320 has really opened the floodgates for me for creativity. 219 00:11:08,320 --> 00:11:10,640 Getting excited about ingredients again. 220 00:11:12,280 --> 00:11:14,200 I have put in the work, so I do feel... 221 00:11:15,160 --> 00:11:16,280 HIGH-PITCHED VOICE: ..confident. 222 00:11:19,040 --> 00:11:21,200 DJ and mum-of-two Lyndsay... 223 00:11:22,480 --> 00:11:25,920 ..sailed through to the semifinals in 2017, 224 00:11:25,920 --> 00:11:29,800 showcasing her technical know-how and complex flavours. 225 00:11:30,880 --> 00:11:32,200 That's an outstanding plate of food. 226 00:11:32,200 --> 00:11:33,240 Really?! 227 00:11:33,240 --> 00:11:35,960 Attention to detail for an amateur cook - 228 00:11:35,960 --> 00:11:38,160 you should be very, very proud. 229 00:11:38,160 --> 00:11:39,640 Lyndsay can truly cook. 230 00:11:39,640 --> 00:11:43,760 She's adventurous, she's exciting, she really pushed herself. 231 00:11:43,760 --> 00:11:46,240 That balancing of crocodile, chicken and chicken mousse 232 00:11:46,240 --> 00:11:49,000 is absolutely delicious. 233 00:11:49,000 --> 00:11:51,720 Her closing dish, it had the ambition, 234 00:11:51,720 --> 00:11:55,240 it had the technique, it just didn't have enough flavour. 235 00:11:55,240 --> 00:11:57,200 There's nothing "wow" in it. 236 00:11:59,920 --> 00:12:01,600 Lyndsay, really good to see you! 237 00:12:01,600 --> 00:12:03,400 Bit terrified, I must confess. 238 00:12:03,400 --> 00:12:04,760 Why are you putting yourself through it again? 239 00:12:04,760 --> 00:12:06,440 Last time I was pregnant, 240 00:12:06,440 --> 00:12:09,600 and was so tired by the time you finally kicked me out, 241 00:12:09,600 --> 00:12:11,840 so I do feel that I didn't do myself justice. 242 00:12:11,840 --> 00:12:14,200 And, yeah, now is the time to just go for it. 243 00:12:14,200 --> 00:12:16,400 And what about your cookery? How's that changed? 244 00:12:16,400 --> 00:12:18,320 Well, I've basically - since having kids - 245 00:12:18,320 --> 00:12:20,880 made pasta and packed lunches. 246 00:12:20,880 --> 00:12:21,920 What are you going to cook for us? 247 00:12:21,920 --> 00:12:25,280 I am cooking you crocodile for my main - 248 00:12:25,280 --> 00:12:26,880 don't know if you remember from last time... I do. 249 00:12:26,880 --> 00:12:30,080 ..with pea puree, asparagus and Parmesan gnocchi. 250 00:12:32,720 --> 00:12:35,440 Crocodile is actually a really delicious meat 251 00:12:35,440 --> 00:12:37,160 and it's very, very tender indeed. 252 00:12:37,160 --> 00:12:39,640 But if you overcook it, it can go quite tough, 253 00:12:39,640 --> 00:12:43,280 and undercooked, it's just a little bit chewy. 254 00:12:43,280 --> 00:12:45,400 There's a little bit of fishiness about it, 255 00:12:45,400 --> 00:12:49,400 so trying to balance that fishy flavour with Parmesan gnocchi, 256 00:12:49,400 --> 00:12:51,960 I think, is going to be an interesting one. 257 00:12:51,960 --> 00:12:56,000 Dessert is woodruff panna cotta, acorn tuiles, blackberries - 258 00:12:56,000 --> 00:12:57,560 I've got blackcurrants, we've got redcurrants, 259 00:12:57,560 --> 00:12:58,680 we've got cherries in there. 260 00:12:58,680 --> 00:13:00,760 It's my homage to the British countryside, 261 00:13:00,760 --> 00:13:02,800 foraging and picking blackberries for the kids. 262 00:13:04,280 --> 00:13:07,600 The last time Lyndsay was here, she made for us a panna cotta. 263 00:13:07,600 --> 00:13:10,200 This one is woodruff panna cotta. 264 00:13:10,200 --> 00:13:13,960 Woodruff is a plum that you get all over the UK. 265 00:13:13,960 --> 00:13:17,240 It's the kind of thing you'd see growing at the roadside verge. 266 00:13:18,800 --> 00:13:22,760 It's almost sort of like a straw and hay flavour. 267 00:13:22,760 --> 00:13:25,680 But the addition of plums and also cherries, 268 00:13:25,680 --> 00:13:28,240 quite strong and quite sharp fruit. 269 00:13:28,240 --> 00:13:30,520 I hope that sauce is not too sharp. 270 00:13:30,520 --> 00:13:33,880 With the tuile, the flavour we've got there is acorn. 271 00:13:33,880 --> 00:13:36,080 Yay! 272 00:13:36,080 --> 00:13:38,800 Acorn's got a sweetness to it, most certainly nutty, 273 00:13:38,800 --> 00:13:40,520 but it's also got a bitterness to it. 274 00:13:40,520 --> 00:13:42,520 I think we've got classic cookery here... 275 00:13:42,520 --> 00:13:44,640 Exciting - that's exciting. 276 00:13:46,600 --> 00:13:49,040 ..and I'm really, really looking forward to it. 277 00:13:49,040 --> 00:13:50,960 How long have we got? 278 00:13:50,960 --> 00:13:52,800 You've got 30 minutes left, guys! 279 00:13:52,800 --> 00:13:54,440 30 minutes, please. 280 00:13:54,440 --> 00:13:56,480 Look at that time. 281 00:13:56,480 --> 00:13:59,400 After leaving MasterChef, I've had some great experiences 282 00:13:59,400 --> 00:14:00,760 in some professional kitchens... 283 00:14:02,040 --> 00:14:04,720 ..and generally get recognised in the supermarket, 284 00:14:04,720 --> 00:14:07,040 where they're trying to look in my trolley or basket 285 00:14:07,040 --> 00:14:09,280 to see what I'm cooking. 286 00:14:10,720 --> 00:14:15,560 44-year-old Chris performs at the circus as a fire-breathing pig, 287 00:14:15,560 --> 00:14:18,480 and made it to the quarterfinal in 2023, 288 00:14:18,480 --> 00:14:22,040 impressing the judges with his love of British classics 289 00:14:22,040 --> 00:14:25,080 and the flavours of Asia. 290 00:14:25,080 --> 00:14:26,400 Your sauce is great. 291 00:14:26,400 --> 00:14:28,680 Sharp with red wine, sweet with port, 292 00:14:28,680 --> 00:14:30,320 love that Chinese five spice. 293 00:14:30,320 --> 00:14:31,760 I really like it. 294 00:14:31,760 --> 00:14:33,320 His food is flamboyant. 295 00:14:33,320 --> 00:14:34,920 He wants it to be a show. 296 00:14:34,920 --> 00:14:37,200 It's outrageously good. 297 00:14:37,200 --> 00:14:39,920 This has exceeded all expectations. 298 00:14:39,920 --> 00:14:44,720 He takes classic cookery and adds a twist, but made a silly mistake. 299 00:14:44,720 --> 00:14:46,880 My pear isn't cooked. 300 00:14:46,880 --> 00:14:48,320 We know he's a great cook. 301 00:14:48,320 --> 00:14:49,960 What he's got to do now is make sure 302 00:14:49,960 --> 00:14:51,880 there's no more of these mistakes. 303 00:14:51,880 --> 00:14:55,200 This time I'm going to approach the competition slightly differently. 304 00:14:55,200 --> 00:14:57,640 I'm going to look for more unique ingredients, 305 00:14:57,640 --> 00:15:00,480 become a little bit more adventurous with the dishes 306 00:15:00,480 --> 00:15:03,800 that I design myself - not just classic dishes. 307 00:15:04,760 --> 00:15:06,760 So, what are you making for us? 308 00:15:06,760 --> 00:15:09,360 Today I'm going to make for you a pan-seared tuna 309 00:15:09,360 --> 00:15:13,720 wrapped in black and white sesame, served as a tatataki. 310 00:15:13,720 --> 00:15:18,480 So, like, a sauce with ponzu, soy sauce, sesame. 311 00:15:18,480 --> 00:15:21,600 Still going back to my love of Asian flavours, 312 00:15:21,600 --> 00:15:23,560 but also I'm a lover of raw fish. 313 00:15:25,800 --> 00:15:28,000 Tuna cooked well is absolutely delicious. 314 00:15:28,000 --> 00:15:30,200 Overcooked, it's dry and horrible. 315 00:15:31,960 --> 00:15:35,560 We've got deep-fried tempura shiso leaves - 316 00:15:35,560 --> 00:15:37,320 quite peppery, quite strong. 317 00:15:37,320 --> 00:15:39,240 Very, very thin batter, I hope. 318 00:15:39,240 --> 00:15:43,320 But it's got to be absolutely crispy and vibrantly green inside. 319 00:15:44,480 --> 00:15:47,280 With that, we've got some crispy, deep-fried rice noodles 320 00:15:47,280 --> 00:15:48,760 giving us texture. 321 00:15:48,760 --> 00:15:49,800 Asbestos hands. 322 00:15:52,360 --> 00:15:53,560 For the dessert, 323 00:15:53,560 --> 00:15:55,800 I'm going to make for you a limoncello tiramisu 324 00:15:55,800 --> 00:15:58,640 with Aztec herb basil oil. 325 00:15:58,640 --> 00:16:02,320 Aztec's just got this great, strange taste that I love. 326 00:16:02,320 --> 00:16:03,760 Strong smell. Yeah. 327 00:16:03,760 --> 00:16:05,400 Almost like...feet. 328 00:16:05,400 --> 00:16:06,560 Feet or petrol. 329 00:16:06,560 --> 00:16:07,600 Yes, it is! 330 00:16:07,600 --> 00:16:08,800 Yeah, it's quite gassy. 331 00:16:08,800 --> 00:16:12,200 Yeah, well, I love petrol, right, so, yes... 332 00:16:12,200 --> 00:16:13,240 CHRIS CHUCKLES 333 00:16:14,440 --> 00:16:16,960 The dessert - flavours are lovely. 334 00:16:16,960 --> 00:16:20,200 Limoncello, that lemon liqueur, with cream. 335 00:16:20,200 --> 00:16:23,840 CHRIS SNIGGERS 336 00:16:20,200 --> 00:16:23,840 That's a bit of a mess. 337 00:16:23,840 --> 00:16:25,640 He's made his own biscuits as well. 338 00:16:25,640 --> 00:16:26,800 Wonderful! 339 00:16:26,800 --> 00:16:29,200 What is slightly troubling me is the amount of herbs 340 00:16:29,200 --> 00:16:30,360 you've got going on there - 341 00:16:30,360 --> 00:16:34,040 that Aztec mint and the basil oil, lemon verbena. 342 00:16:34,040 --> 00:16:35,720 Very, very strong in citrus. 343 00:16:35,720 --> 00:16:39,200 You don't see a lot of leaves across a desert. 344 00:16:46,600 --> 00:16:48,160 No! 345 00:16:48,160 --> 00:16:49,360 I knew it. It's gone. 346 00:16:49,360 --> 00:16:51,200 My sauce is gone. 347 00:16:51,200 --> 00:16:54,640 Mary's sauce reduced down so much, it started to burn. 348 00:16:54,640 --> 00:16:56,080 OK. 349 00:16:58,680 --> 00:17:00,440 Yeah, I mean, that is unusable. 350 00:17:00,440 --> 00:17:01,840 So what are you going to do now? 351 00:17:01,840 --> 00:17:04,480 I'm going to see what I can salvage from this, 352 00:17:04,480 --> 00:17:06,080 see if I can get a bit more chicken stock 353 00:17:06,080 --> 00:17:08,280 and try and make some sauce out of what I've got. 354 00:17:08,280 --> 00:17:09,760 And the pig cheeks themselves? 355 00:17:09,760 --> 00:17:11,120 I think they'll be fine. 356 00:17:11,120 --> 00:17:12,320 I think they seem fine. 357 00:17:12,320 --> 00:17:15,840 So try and make a sauce in a pan, right? Yes, absolutely. Yeah. 358 00:17:15,840 --> 00:17:17,560 You can rescue that, Mary. Yeah, I think so. 359 00:17:17,560 --> 00:17:19,680 Yeah, yeah, certainly. 360 00:17:19,680 --> 00:17:21,000 I'll trim those off. 361 00:17:21,000 --> 00:17:22,960 She's rescued the pork cheeks. 362 00:17:22,960 --> 00:17:26,120 I really hope they haven't picked up any of that bitter burnt flavour. 363 00:17:26,120 --> 00:17:27,840 Lord! 364 00:17:26,120 --> 00:17:27,840 MARY SIGHS 365 00:17:27,840 --> 00:17:29,160 You all right, Mary? You can do this. 366 00:17:29,160 --> 00:17:31,520 Right, how long have we got? 367 00:17:31,520 --> 00:17:33,280 15 minutes left, please! 368 00:17:34,720 --> 00:17:35,760 I am fairly confident, 369 00:17:35,760 --> 00:17:38,240 as long as I can get the dish out in the allocated time. 370 00:17:38,240 --> 00:17:41,160 FAROKH YAWNS 371 00:17:38,240 --> 00:17:41,160 Flappy, flappy, flap-flap! 372 00:17:41,160 --> 00:17:44,000 FAROKH GROANS, SIGHS 373 00:17:46,400 --> 00:17:47,560 What's the sauce now? 374 00:17:47,560 --> 00:17:49,920 Because it was going to come from the pressure cooker. 375 00:17:49,920 --> 00:17:54,000 Some chicken stock, some Madeira wine, some herbs, some onions 376 00:17:54,000 --> 00:17:55,040 and some bacon. 377 00:17:55,040 --> 00:17:56,640 Go, go, go, go! 378 00:17:55,040 --> 00:17:56,640 MARY EXHALES 379 00:17:56,640 --> 00:17:58,400 Don't run out of time. 380 00:17:58,400 --> 00:18:00,040 Guys, you've got to think about your plates! 381 00:18:01,040 --> 00:18:03,120 You need to think hard, you need to think fast. 382 00:18:03,120 --> 00:18:05,400 Yeah, really up against it, the plating's the kind of thing at home 383 00:18:05,400 --> 00:18:06,800 you never practise. 384 00:18:08,160 --> 00:18:10,040 You've got 90 seconds. 385 00:18:10,040 --> 00:18:11,240 I'm really pushed. 386 00:18:11,240 --> 00:18:13,720 It's to the wire. Cutting it close. 387 00:18:15,320 --> 00:18:17,760 My station's absolute carnage! 388 00:18:20,240 --> 00:18:21,880 Time's up. Ha! 389 00:18:21,880 --> 00:18:23,720 Well done. 390 00:18:23,720 --> 00:18:25,400 I just want to lie down. 391 00:18:25,400 --> 00:18:26,600 HE SIGHS 392 00:18:26,600 --> 00:18:28,680 Put it all on a plate, so, happy days. 393 00:18:28,680 --> 00:18:29,960 HE LAUGHS 394 00:18:29,960 --> 00:18:32,240 Don't think I've worked so hard, ever, 395 00:18:32,240 --> 00:18:34,520 so fingers crossed it pays off. 396 00:18:39,680 --> 00:18:41,120 You ready, Mary? Yep. 397 00:18:41,120 --> 00:18:42,600 Come and join us. 398 00:18:42,600 --> 00:18:44,320 Hoping to impress again with 399 00:18:44,320 --> 00:18:48,720 a crowd-pleasing family favourite, Mary has served braised pork cheeks 400 00:18:48,720 --> 00:18:50,840 with sausage meat, black pudding, 401 00:18:50,840 --> 00:18:55,520 apple and fennel stuffing balls, crispy crackling, celeriac puree, 402 00:18:55,520 --> 00:19:00,960 sauteed rainbow chard and a Madeira red wine and chicken sauce. 403 00:19:04,840 --> 00:19:07,720 Those pig's cheeks are properly unctuous. 404 00:19:07,720 --> 00:19:09,840 Your puree is as smooth as butter. 405 00:19:09,840 --> 00:19:12,320 Love the crackling with loads of salt on it as well, 406 00:19:12,320 --> 00:19:13,800 can't stay out of there. 407 00:19:13,800 --> 00:19:15,520 I think it's a terrific dish. 408 00:19:16,840 --> 00:19:19,080 I think it's ace. Thank you. 409 00:19:19,080 --> 00:19:21,880 The sauce is really lovely and rich, and you get the flavour 410 00:19:21,880 --> 00:19:23,800 of the Madeira in the background. 411 00:19:23,800 --> 00:19:26,600 It's got real body, and these little stuffing balls, 412 00:19:26,600 --> 00:19:28,960 delicious, peppery with the black pudding and a little bit 413 00:19:28,960 --> 00:19:30,880 of sweetness of the apple coming through. 414 00:19:30,880 --> 00:19:34,360 Your ability to stay calm under pressure I think is admirable, 415 00:19:34,360 --> 00:19:35,760 and you rescued the sauce. 416 00:19:35,760 --> 00:19:38,360 I think that's absolutely fantastic. 417 00:19:39,440 --> 00:19:43,600 Inspired by her previous chai doughnuts and custard, Mary has made 418 00:19:43,600 --> 00:19:47,680 a masala chai panna cotta with rose water, orange lime 419 00:19:47,680 --> 00:19:52,400 and star anise-spiced plums and a rose and pistachio nut brittle. 420 00:19:57,800 --> 00:19:59,840 Your plums could probably be cooked a little bit more, 421 00:19:59,840 --> 00:20:01,960 they've still got a bit of a bite on them. OK. 422 00:20:01,960 --> 00:20:04,040 But your flavours are really good. 423 00:20:04,040 --> 00:20:08,080 The syrup that's going into that panna cotta, it's so beautiful 424 00:20:08,080 --> 00:20:10,760 with the orange and the rose water mixed together, 425 00:20:10,760 --> 00:20:13,160 I want to get a straw and just slurp the whole lot up. 426 00:20:13,160 --> 00:20:15,840 Then on the side, you've got this brittle, which is really nicely 427 00:20:15,840 --> 00:20:17,160 made with rose petals. 428 00:20:17,160 --> 00:20:20,840 Really good. Brilliant. Thank you so much. 429 00:20:20,840 --> 00:20:23,200 You get a little bit of the spicing from the chai tea, 430 00:20:23,200 --> 00:20:25,600 but it's a perfectly set panna cotta. 431 00:20:25,600 --> 00:20:29,440 You are showing all the touches of classic cookery which made us 432 00:20:29,440 --> 00:20:31,200 fall in love with you last time. 433 00:20:31,200 --> 00:20:32,880 Just, you have now crowned it 434 00:20:32,880 --> 00:20:35,360 with really good, smart presentation. 435 00:20:35,360 --> 00:20:36,960 Well done, you. 436 00:20:43,440 --> 00:20:47,800 I've really practised making sauces, and also plating, 437 00:20:47,800 --> 00:20:50,520 and I was really pleased that they appreciated that. 438 00:20:50,520 --> 00:20:51,640 Really chuffed. 439 00:20:53,920 --> 00:20:58,560 In a bid to redeem himself, Matthew has recreated his closing menu 440 00:20:58,560 --> 00:21:02,480 and cooked a chicken ballotine stuffed with jerk chicken mousse 441 00:21:02,480 --> 00:21:06,520 in a jerk and barbecue sauce with a butter bean puree, 442 00:21:06,520 --> 00:21:11,000 callaloo foam, pineapple gel infused with Caribbean rum, 443 00:21:11,000 --> 00:21:12,520 and a plantain crisp. 444 00:21:16,920 --> 00:21:20,240 Chicken is moist, and inside there you've got a jerk mousse, 445 00:21:20,240 --> 00:21:23,120 which is perfectly smooth. Absolutely delightful. 446 00:21:23,120 --> 00:21:26,480 And that sauce that it's sitting in, that is really nice, 447 00:21:26,480 --> 00:21:30,320 like a really rich, thick barbecue sauce that starts off sweet, goes 448 00:21:30,320 --> 00:21:32,120 a little bit smoky and finishes with chilli. 449 00:21:32,120 --> 00:21:35,680 The technical work in there is admirable. 450 00:21:35,680 --> 00:21:37,760 I'm impressed. 451 00:21:37,760 --> 00:21:39,600 Pineapple sweetness against that 452 00:21:39,600 --> 00:21:43,320 heat that's coming from that barbecue sauce is really good. 453 00:21:43,320 --> 00:21:45,440 Bean puree's perfectly smooth, well-seasoned. 454 00:21:45,440 --> 00:21:48,360 I love these crispy plantain, I think they're really, really good. 455 00:21:48,360 --> 00:21:50,840 Callaloo foam, it's there, it disappears. 456 00:21:50,840 --> 00:21:53,000 If you're going to do all that work, Matthew, show 457 00:21:53,000 --> 00:21:55,280 it off, cos the flavours are great 458 00:21:55,280 --> 00:21:57,720 and it's all working really, really nicely. 459 00:22:00,560 --> 00:22:05,200 Matthew's dessert is a sticky toffee pudding topped with a ginger biscuit 460 00:22:05,200 --> 00:22:07,960 crumb in a miso and caramel sauce, 461 00:22:07,960 --> 00:22:11,000 served with stem ginger ice cream. 462 00:22:16,040 --> 00:22:18,400 That's a cracker of a dessert there, Chef. 463 00:22:18,400 --> 00:22:20,240 Lovely light sponge. 464 00:22:20,240 --> 00:22:23,040 You've added a little bit of miso into your caramel to give 465 00:22:23,040 --> 00:22:25,000 it saltiness, a little bit of spiciness, 466 00:22:25,000 --> 00:22:28,600 and that ice cream is thick and creamy. 467 00:22:28,600 --> 00:22:30,960 Last time you made us a sticky toffee pudding, you cut 468 00:22:30,960 --> 00:22:34,400 it up into bite-sized chunks as if we were kids. 469 00:22:34,400 --> 00:22:36,800 You've learnt the lesson there. 470 00:22:36,800 --> 00:22:39,040 I think the ginger nuts across the top are inspired, 471 00:22:39,040 --> 00:22:41,800 cos you get texture and you get the flavour of the ginger nuts. 472 00:22:41,800 --> 00:22:44,880 I could do with a little bit more stem ginger in my ice cream, 473 00:22:44,880 --> 00:22:48,200 but it's extraordinary how far you've come in such a short 474 00:22:48,200 --> 00:22:50,480 period of time. It's great to see. 475 00:22:53,080 --> 00:22:55,920 Tastier. WHISPERS: Oh, well done! 476 00:22:55,920 --> 00:22:58,800 I felt like I've grown as a chef, personally. 477 00:22:58,800 --> 00:23:00,400 So thrilled for you, darling. 478 00:23:00,400 --> 00:23:02,440 And to see them see the changes, 479 00:23:02,440 --> 00:23:05,360 I'm proud of myself, I really am proud of myself. 480 00:23:09,760 --> 00:23:14,320 NARRATOR: Farokh's Porky Sisyphus Rides Again is pan-fried pork presa 481 00:23:14,320 --> 00:23:17,440 fillets on a smoked apple and sage puree 482 00:23:17,440 --> 00:23:19,680 with pickled compressed apples, 483 00:23:19,680 --> 00:23:23,920 cornbread stuffed with black pudding and crispy sage leaves served 484 00:23:23,920 --> 00:23:27,080 with a pickled mustard seed and cider sauce. 485 00:23:31,440 --> 00:23:34,080 What I love about this dish is the complexity 486 00:23:34,080 --> 00:23:35,600 of flavours and textures. 487 00:23:35,600 --> 00:23:39,080 There's notes of bitterness coming from those pickled mustard seeds 488 00:23:39,080 --> 00:23:42,880 inside your sauce and sharpness coming from the compressed apple. 489 00:23:42,880 --> 00:23:45,000 There's sweetness coming from the corn, and then there's 490 00:23:45,000 --> 00:23:47,480 the rich pepperiness coming from your black pudding. 491 00:23:47,480 --> 00:23:49,280 I think it's just delicious. 492 00:23:49,280 --> 00:23:50,760 Thank you. 493 00:23:50,760 --> 00:23:54,520 I want that pork cooked a little more, but around the edge, 494 00:23:54,520 --> 00:23:58,440 it's delicious. It is slightly nutty, it's also slightly sweet, 495 00:23:58,440 --> 00:24:00,600 and you've seasoned it well. Underneath, 496 00:24:00,600 --> 00:24:02,960 you've got, like, an old-fashioned apple sauce that's got smoke running 497 00:24:02,960 --> 00:24:04,920 through it, which is quite delightful. 498 00:24:04,920 --> 00:24:07,360 I have an issue with your presentation, cos it looks 499 00:24:07,360 --> 00:24:08,880 rushed, it looks messy. 500 00:24:08,880 --> 00:24:10,520 You haven't changed there. 501 00:24:13,240 --> 00:24:15,640 Farokh's chocolate pot dessert 502 00:24:15,640 --> 00:24:17,880 is rose water and sugar-poached beetroots 503 00:24:17,880 --> 00:24:21,640 on cardamom and fennel chocolate soil, with a chocolate and cream 504 00:24:21,640 --> 00:24:26,560 mousse, chocolate and bay leaf ganache, chocolate sponge, beetroot 505 00:24:26,560 --> 00:24:29,600 and pomegranate jam, and a rose water syrup. 506 00:24:34,320 --> 00:24:36,760 It looks a sight. 507 00:24:34,320 --> 00:24:36,760 FAROKH LAUGHS 508 00:24:36,760 --> 00:24:39,960 It tastes great! Underneath here, right at the bottom, 509 00:24:39,960 --> 00:24:44,200 you've got this syrup which has got pomegranate jam and rose water 510 00:24:44,200 --> 00:24:47,960 through it, which tastes like Turkish delight, and that lovely 511 00:24:47,960 --> 00:24:50,440 crispiness that comes from the chocolate soil. 512 00:24:50,440 --> 00:24:52,560 Then there's a little bit of beetroot running 513 00:24:52,560 --> 00:24:53,800 through the whole thing. 514 00:24:53,800 --> 00:24:57,720 Those beetroot roses are too big. Trying to eat those roses, 515 00:24:57,720 --> 00:25:01,040 it's really difficult, but I admire all the work. 516 00:25:02,240 --> 00:25:05,560 Your combination of flavours is absolutely wonderful, 517 00:25:05,560 --> 00:25:07,920 but the textures are wrong. 518 00:25:07,920 --> 00:25:11,520 It's just too wet in there, which is a real shame. 519 00:25:18,280 --> 00:25:20,800 You'd assume that it would be easier the second time around. 520 00:25:20,800 --> 00:25:23,040 It was actually more difficult, I think. 521 00:25:23,040 --> 00:25:24,080 HE SIGHS 522 00:25:24,080 --> 00:25:27,320 CHUCKLES: Now I've got more mistakes, for next time, 523 00:25:27,320 --> 00:25:28,920 MasterChef Series 40. 524 00:25:31,720 --> 00:25:35,120 Back to put crocodile in the spotlight once again, 525 00:25:35,120 --> 00:25:40,840 Lyndsay has served it pan-fried with Parmesan gnocchi, pea puree, 526 00:25:40,840 --> 00:25:45,400 chorizo crisps, asparagus, and sweetpea flowers. 527 00:25:49,960 --> 00:25:52,760 I love your pea puree, a treat around the outside, 528 00:25:52,760 --> 00:25:55,120 giving me a bit of spice and smokiness, paprika. 529 00:25:55,120 --> 00:25:57,000 Everything just goes together really nicely. 530 00:25:57,000 --> 00:25:59,240 But that croc could be a little bit moister. 531 00:25:59,240 --> 00:26:01,720 Probably just needs to be bathed in a little bit more butter, 532 00:26:01,720 --> 00:26:04,880 it's just going a little bit dry. 533 00:26:04,880 --> 00:26:06,600 Your gnocchi are light enough 534 00:26:06,600 --> 00:26:09,200 for me, little potato pillows, that's great. 535 00:26:09,200 --> 00:26:12,600 And then, of course, you've got the creamy Parmesan in there as well, 536 00:26:12,600 --> 00:26:14,960 which is undoubtedly salty tanginess. 537 00:26:14,960 --> 00:26:18,360 You show classic cookery and you just introduce fabulous 538 00:26:18,360 --> 00:26:19,400 flavours. 539 00:26:22,000 --> 00:26:26,240 Lyndsay's foraged dessert is a woodruff panna cotta, topped 540 00:26:26,240 --> 00:26:29,960 with acorn tuiles, and served with poached blackberries, 541 00:26:29,960 --> 00:26:33,760 redcurrants, plums and cherries, and a hazelnut creme. 542 00:26:41,240 --> 00:26:44,120 The woodruff doesn't quite come through. 543 00:26:44,120 --> 00:26:46,800 You get a slight bit of hay, but then the fruit comes up 544 00:26:46,800 --> 00:26:48,720 and gives you a little slap on the face, 545 00:26:48,720 --> 00:26:50,480 and I love the surprise of that. 546 00:26:50,480 --> 00:26:52,120 It's lovely and sharp. 547 00:26:52,120 --> 00:26:54,440 There's the plumpness of the blackberries, the bits of plum 548 00:26:54,440 --> 00:26:57,720 that go through it as well, and I quite like the contrast. 549 00:26:58,880 --> 00:27:00,640 Great technical work there, 550 00:27:00,640 --> 00:27:04,520 those tuiles are beautiful, and that hazelnut cream has got 551 00:27:04,520 --> 00:27:06,000 so much hazelnut in it, 552 00:27:06,000 --> 00:27:09,200 it's almost getting bitter after the sweet. 553 00:27:09,200 --> 00:27:11,120 I love that you've been foraging with the kids, 554 00:27:11,120 --> 00:27:13,040 cos I think it's delightful. 555 00:27:13,040 --> 00:27:15,800 Thanks. 556 00:27:15,800 --> 00:27:18,080 WHISPERS: Well done, babes! 557 00:27:18,080 --> 00:27:21,680 I think that went quite well, actually. 558 00:27:21,680 --> 00:27:26,240 I'm quite surprised. I didn't know how it was going to go. 559 00:27:26,240 --> 00:27:28,240 Yeah, I'm really pleased! 560 00:27:30,760 --> 00:27:35,800 Last up is circus performer Chris, with his Asian-inspired main course, 561 00:27:35,800 --> 00:27:41,240 seared tuna steaks in a sesame seed crust with crispy noodles, shiso 562 00:27:41,240 --> 00:27:46,560 leaf tempura, crispy fried shallots, ice lettuce, and a sesame ponzu 563 00:27:46,560 --> 00:27:48,120 and soy sauce. 564 00:27:52,320 --> 00:27:54,440 Your tuna is perfect. There's pink on there, 565 00:27:54,440 --> 00:27:56,720 you can see it quite clearly. 566 00:27:56,720 --> 00:27:58,880 Your sesame seeds around the outside are giving 567 00:27:58,880 --> 00:28:00,160 it a slight nuttiness. 568 00:28:00,160 --> 00:28:03,720 That sauce is as salty as it is citrusy. I love that. 569 00:28:03,720 --> 00:28:06,080 And the ice lettuce I haven't had in a long, long while. 570 00:28:06,080 --> 00:28:08,320 Very, very refreshing. 571 00:28:08,320 --> 00:28:09,400 It's absolutely stunning. 572 00:28:11,160 --> 00:28:12,520 I like the fact that there's 573 00:28:12,520 --> 00:28:14,440 lots of different crispy things here. 574 00:28:14,440 --> 00:28:18,120 There's sweet crispiness coming from the shallots. 575 00:28:18,120 --> 00:28:20,480 And then the shiso itself, you get the crunch on the outside, 576 00:28:20,480 --> 00:28:22,720 which is completely bland, but then your lovely pepperiness 577 00:28:22,720 --> 00:28:25,000 that comes from the leaf. I like it a lot. 578 00:28:27,240 --> 00:28:32,040 Chris's citrus and herb-themed dessert is a limoncello tiramisu 579 00:28:32,040 --> 00:28:36,840 with a lemon curd and mascarpone cream, vanilla sponge biscuits, 580 00:28:36,840 --> 00:28:40,560 limoncello gel, and a basil and Aztec herb oil, 581 00:28:40,560 --> 00:28:44,240 topped with lemon verbena and candied lemons. 582 00:28:49,240 --> 00:28:51,720 I don't get the flavour of the petrol from the Aztec mint, 583 00:28:51,720 --> 00:28:54,960 but I do actually get a really nice minty flavour from it. 584 00:28:54,960 --> 00:28:56,400 Yeah, it's a pungent herb. 585 00:28:56,400 --> 00:28:59,760 I'm sad about the mascarpone lemon curd cream, 586 00:28:59,760 --> 00:29:02,080 cos it has started to turn a little bit, 587 00:29:02,080 --> 00:29:06,280 but I love these little sharp bits of candied citrus on the side. 588 00:29:06,280 --> 00:29:08,120 They are bold! 589 00:29:09,200 --> 00:29:11,720 Those biscuits are so light. 590 00:29:11,720 --> 00:29:13,040 Absolutely delightful. 591 00:29:13,040 --> 00:29:18,000 Love the limoncello gel and I love it when I get to munch down on a bit 592 00:29:18,000 --> 00:29:21,400 of lemon verbena, cos that's more citrus sharpness. 593 00:29:21,400 --> 00:29:23,240 I've never seen a dessert like it. 594 00:29:23,240 --> 00:29:25,200 I think it's really clever. 595 00:29:30,760 --> 00:29:34,920 This time, I really think I stepped it up in terms of flavours 596 00:29:34,920 --> 00:29:37,120 and bringing something unique to the table. 597 00:29:37,120 --> 00:29:39,240 That's exactly what I wanted. 598 00:29:42,360 --> 00:29:44,600 A great start to comeback week. 599 00:29:44,600 --> 00:29:48,160 We thank you very much for all your hard work and for your bravery. 600 00:29:48,160 --> 00:29:51,200 The ambition, the skill, 601 00:29:51,200 --> 00:29:53,400 it's just been an absolute joy. 602 00:29:54,680 --> 00:29:58,760 Now we do have a cracker of a challenge coming up. 603 00:30:08,280 --> 00:30:12,040 Now you are cooking for a place in a quarterfinal. 604 00:30:12,040 --> 00:30:16,640 Your brief is to cook for us a classic dish, of any origin. 605 00:30:16,640 --> 00:30:19,440 And we don't mind a little bit of twist, that's fine, 606 00:30:19,440 --> 00:30:24,840 but it's got to capture the essence and the heart of that classic. 607 00:30:24,840 --> 00:30:27,440 You have to impress not just Gregg and I, 608 00:30:27,440 --> 00:30:29,840 but also a specially invited guest. 609 00:30:31,800 --> 00:30:35,440 Somebody who's built their life and career around French 610 00:30:35,440 --> 00:30:40,880 classics, who's going to come in and taste your food and help us 611 00:30:40,880 --> 00:30:43,320 make a very tough decision. 612 00:30:43,320 --> 00:30:44,960 At the end of this, 613 00:30:44,960 --> 00:30:48,280 two of you will be leaving the competition. 614 00:30:48,280 --> 00:30:50,360 One hour and 30 minutes, 615 00:30:50,360 --> 00:30:53,240 please pull out all the stops. 616 00:30:53,240 --> 00:30:54,280 Off you go. 617 00:30:58,160 --> 00:31:00,480 No stress at all, calm and collected. 618 00:31:00,480 --> 00:31:01,920 The serious face on. 619 00:31:03,400 --> 00:31:05,560 I don't think you can ever relax in the MasterChef kitchen, 620 00:31:05,560 --> 00:31:08,480 you always have to be on your A-game. 621 00:31:08,480 --> 00:31:12,160 I believe I've shown John and Gregg how much I've come on in the last 622 00:31:12,160 --> 00:31:15,720 year or so in terms of technique, flavour profiles. 623 00:31:15,720 --> 00:31:18,760 I'm hoping I can deliver something spectacular on a plate 624 00:31:18,760 --> 00:31:20,080 for them to enjoy. 625 00:31:22,320 --> 00:31:25,320 I'm doing my take on a classic fish and chips. 626 00:31:25,320 --> 00:31:27,080 Why fish and chips? 627 00:31:27,080 --> 00:31:28,920 Because it brings back a childhood memory of mine 628 00:31:28,920 --> 00:31:31,680 when I used to be at my grandad's. If I wasn't eating the traditional 629 00:31:31,680 --> 00:31:33,120 Caribbean food, I was having 630 00:31:33,120 --> 00:31:35,160 the British traditional fish and chips. 631 00:31:35,160 --> 00:31:38,880 We'd sit around the television, watching TV together and eat 632 00:31:38,880 --> 00:31:42,800 it with his kind of home-made curry sauce that we have. 633 00:31:42,800 --> 00:31:43,840 Woo. 634 00:31:45,200 --> 00:31:47,520 We're not getting fish and chips like we would know it. 635 00:31:47,520 --> 00:31:49,760 We are having a piece of pan-fried cod that's been seasoned 636 00:31:49,760 --> 00:31:51,480 with the flavours of jerk. 637 00:31:51,480 --> 00:31:54,120 Woo, yes! Batter, which is going to be made 638 00:31:54,120 --> 00:31:58,440 with some Caribbean stout, with curry flavours, and that's 639 00:31:58,440 --> 00:32:02,000 going to be used as a crumb across the top to give us texture. 640 00:32:02,000 --> 00:32:03,080 It's 180. Oh, 180. 641 00:32:04,080 --> 00:32:05,560 What the...? Chris. 642 00:32:08,240 --> 00:32:11,360 Whoever created this mess... 643 00:32:11,360 --> 00:32:12,840 We've got a curry sauce which is going to be made 644 00:32:12,840 --> 00:32:16,880 with coconut milk, the sharpness and spice coming from scotch bonnet 645 00:32:16,880 --> 00:32:23,080 chillies, the flavour of meat and fish and curry all together. 646 00:32:24,680 --> 00:32:26,360 There's a lot going on here. 647 00:32:26,360 --> 00:32:27,800 He wants to show us technique. 648 00:32:29,040 --> 00:32:30,680 I hope we keep those Caribbean flavours 649 00:32:30,680 --> 00:32:32,120 and they are really prominent. 650 00:32:32,120 --> 00:32:34,320 Double fish and chips, table five! 651 00:32:36,480 --> 00:32:39,240 You've had 15 minutes, guys. 652 00:32:39,240 --> 00:32:41,240 Quarter of an hour gone. 653 00:32:42,920 --> 00:32:45,920 I am absolutely loving taking part in this competition. 654 00:32:45,920 --> 00:32:50,360 It's been so nice to just rediscover that creativity, but I have shown 655 00:32:50,360 --> 00:32:53,040 quite a lot of experimental techniques and ingredients, 656 00:32:53,040 --> 00:32:57,800 so now is my chance to show them that I can just cook classically. 657 00:32:59,000 --> 00:33:00,040 What's your classic? 658 00:33:00,040 --> 00:33:02,920 My classic is the classic of all the classics, I'm doing roast 659 00:33:02,920 --> 00:33:04,160 pork. Fabulous. 660 00:33:04,160 --> 00:33:07,840 Crackling, apple sauce, black pudding bon bons, 661 00:33:07,840 --> 00:33:10,280 hispi cabbage, fondant potatoes. 662 00:33:10,280 --> 00:33:11,920 It's what my mum always used to do, 663 00:33:11,920 --> 00:33:15,280 and my nan also, the combination of fruit and meat, you know, 664 00:33:15,280 --> 00:33:19,520 and just Sunday lunch, and that's just what I love to cook. 665 00:33:19,520 --> 00:33:20,640 Where's my tissue? 666 00:33:20,640 --> 00:33:23,560 What Lyndsay's got to do now is take the Sunday roast 667 00:33:23,560 --> 00:33:24,960 to restaurant level. 668 00:33:24,960 --> 00:33:26,920 I was just going to make it look chef-y. 669 00:33:26,920 --> 00:33:30,400 We've got lots and lots of massive flavours here. 670 00:33:30,400 --> 00:33:32,640 Hispi cabbage which is being cooked with butter, 671 00:33:32,640 --> 00:33:35,840 but the butter's got miso in it. 672 00:33:35,840 --> 00:33:37,840 Fondant potatoes cooked with rosemary, 673 00:33:37,840 --> 00:33:39,440 a sauce which is going to be made 674 00:33:39,440 --> 00:33:43,000 from the juice from the pork and added to that crab-apple jelly. 675 00:33:46,320 --> 00:33:49,800 Crab-apples are tiny, really sharp, really sour. 676 00:33:50,760 --> 00:33:54,000 I hope the pork can survive all those big flavours. 677 00:33:54,000 --> 00:33:55,480 Oh, God. 678 00:33:55,480 --> 00:33:58,120 Ow! Ooh, oh, oh, ooh! 679 00:33:58,120 --> 00:33:59,240 Are you OK? 680 00:33:59,240 --> 00:34:01,160 Ow! Ow, ow, ow! 681 00:34:01,160 --> 00:34:03,400 The whole of my right hand, 682 00:34:03,400 --> 00:34:05,200 I've just burnt it. 683 00:34:05,200 --> 00:34:06,880 Oh! 684 00:34:06,880 --> 00:34:08,480 Argh! 685 00:34:12,680 --> 00:34:14,280 45 minutes gone. 686 00:34:14,280 --> 00:34:16,240 Halfway to a quarterfinal. 687 00:34:16,240 --> 00:34:18,000 Classic, 688 00:34:18,000 --> 00:34:21,200 whether it's in drama or in food, 689 00:34:21,200 --> 00:34:23,720 is a really good language 690 00:34:23,720 --> 00:34:27,720 with your audience that you can then speak in but say different 691 00:34:27,720 --> 00:34:30,080 and new things. 692 00:34:30,080 --> 00:34:33,560 My food challenges people, and that is absolutely true, 693 00:34:33,560 --> 00:34:38,160 but I'm going to try and prove my experiments don't always fail. 694 00:34:40,960 --> 00:34:42,080 SIGHS: OK. 695 00:34:42,080 --> 00:34:44,120 I am making you tartiflette, 696 00:34:44,120 --> 00:34:46,200 a classic French alpine dish. 697 00:34:46,200 --> 00:34:51,160 It's potatoes, onions and shallots, bacon and Reblochon cheese. 698 00:34:51,160 --> 00:34:53,320 Bake it in the oven until it's golden. 699 00:34:53,320 --> 00:34:55,840 What are we going to get as a take on this? 700 00:34:55,840 --> 00:34:58,160 You will get the individual ingredients 701 00:34:58,160 --> 00:35:00,680 as they would look separately. 702 00:35:02,040 --> 00:35:04,320 If you're fortunate to go skiing or go into the Alps, 703 00:35:04,320 --> 00:35:08,320 tartiflette is one of those dishes full of layered potatoes, cheese, 704 00:35:08,320 --> 00:35:11,240 bacon and shallots. It's delicious. 705 00:35:11,240 --> 00:35:12,880 HE SIGHS 706 00:35:12,880 --> 00:35:15,480 But I tell you what, Farokh, I think, is being really brave. 707 00:35:15,480 --> 00:35:19,480 He is doing us a jacket potato, and taking out all the potato flesh. 708 00:35:19,480 --> 00:35:20,880 Inside that jacket potato, 709 00:35:20,880 --> 00:35:23,440 he's going to make a Reblochon mousse, which needs to be lovely 710 00:35:23,440 --> 00:35:24,840 and creamy and light. 711 00:35:24,840 --> 00:35:28,080 Bits of guanciale, a cured piece of bacon from Italy, 712 00:35:28,080 --> 00:35:29,560 which is very, very strong. 713 00:35:29,560 --> 00:35:32,440 And next to that, we're going to get a piece of cured pork belly, 714 00:35:32,440 --> 00:35:35,600 which is going to be flavoured with honey and maple syrup, a whole 715 00:35:35,600 --> 00:35:37,880 shallot, which he's going to pickle in white wine. 716 00:35:37,880 --> 00:35:40,800 He's going to take the rind of the Reblochon and he's going 717 00:35:40,800 --> 00:35:44,520 to bake it till it goes really crispy and very, very salty. 718 00:35:44,520 --> 00:35:47,080 It's fascinating, absolutely fascinating. 719 00:35:47,080 --> 00:35:49,120 Oops! 720 00:35:49,120 --> 00:35:50,720 Argh! 721 00:35:53,440 --> 00:35:55,080 I don't cook many classics, 722 00:35:55,080 --> 00:35:59,320 it's usually my own invention, so I'm pushing it today. 723 00:35:59,320 --> 00:36:00,720 Back for a second time round, 724 00:36:00,720 --> 00:36:03,640 this means the world to me, because it could open doors 725 00:36:03,640 --> 00:36:06,000 to a new direction and career path. 726 00:36:06,000 --> 00:36:07,880 I can't eat fire forever, 727 00:36:07,880 --> 00:36:09,760 it has to come to an end at some point, 728 00:36:09,760 --> 00:36:11,880 it's just not healthy for your body. 729 00:36:11,880 --> 00:36:15,440 I just want to fight for it, and at least I can walk 730 00:36:15,440 --> 00:36:19,360 away with that I've done my absolute best. 731 00:36:19,360 --> 00:36:21,400 For me, a classic dish is chicken liver pate, 732 00:36:21,400 --> 00:36:24,240 it's on every menu, usually, when you go out, 733 00:36:24,240 --> 00:36:26,080 but I'm going to change the bread, 734 00:36:26,080 --> 00:36:30,360 I'm going to do a Gruyere-filled choux pastry, like a savoury choux. 735 00:36:30,360 --> 00:36:32,680 The pate's going to be piped inside. 736 00:36:32,680 --> 00:36:35,760 And then we're going to have some baby turnips, pickled shallots, 737 00:36:35,760 --> 00:36:37,200 crispy chicken skin. 738 00:36:37,200 --> 00:36:40,760 Fabulous. You seem almost Zen-like, am I wrong? 739 00:36:40,760 --> 00:36:44,320 Yeah, this is how I'd cook at home now. I feel, like, relaxed. 740 00:36:44,320 --> 00:36:46,080 Are you telling me MasterChef kitchen is beginning 741 00:36:46,080 --> 00:36:47,240 to feel like home? 742 00:36:47,240 --> 00:36:48,680 It is. I love it in here! 743 00:36:48,680 --> 00:36:50,080 THEY LAUGH 744 00:36:50,080 --> 00:36:52,080 It's a great place. 745 00:36:53,120 --> 00:36:55,280 I think it's a lovely, lovely idea. 746 00:36:55,280 --> 00:36:57,480 Gougere, which is a choux pastry puff. 747 00:36:57,480 --> 00:36:59,160 Instead of being sweet, 748 00:36:59,160 --> 00:37:01,600 it's savoury, cos it's got cheese in it... 749 00:37:02,600 --> 00:37:04,760 ..and pate. 750 00:37:04,760 --> 00:37:08,000 Great chicken liver pate is cooked with onions and bacon, 751 00:37:08,000 --> 00:37:13,280 chicken livers, brandy, and as much butter as there are chicken livers, 752 00:37:13,280 --> 00:37:14,720 so it's nice and smooth. 753 00:37:14,720 --> 00:37:17,160 I want lots of flavour. 754 00:37:17,160 --> 00:37:20,560 With this, we're also getting a spiced fig jam. 755 00:37:21,680 --> 00:37:24,200 The big concern for me right now is his gougeres, 756 00:37:24,200 --> 00:37:26,040 they are huge. 757 00:37:26,040 --> 00:37:27,920 INDISTINCT 758 00:37:27,920 --> 00:37:29,520 They haven't been this big at home. 759 00:37:29,520 --> 00:37:31,720 The size of a big pasty? Yeah, a big bun. 760 00:37:31,720 --> 00:37:34,600 I thought it was a safe recipe, but I realise choux pastry 761 00:37:34,600 --> 00:37:36,120 can be temperamental. 762 00:37:39,280 --> 00:37:41,240 You have just 20 minutes left, everybody. 763 00:37:41,240 --> 00:37:44,520 Just three quarterfinal places up for grabs. 764 00:37:44,520 --> 00:37:46,280 Good Lord! 765 00:37:48,000 --> 00:37:52,240 I was really, really thrilled and surprised by the comments that I got 766 00:37:52,240 --> 00:37:54,360 from the last challenge... 767 00:37:55,920 --> 00:37:59,120 ..so I feel quite happy with my performance so far, apart 768 00:37:59,120 --> 00:38:00,920 from the burning episode. 769 00:38:06,080 --> 00:38:07,840 Oh, Mary, a pressure cooker? 770 00:38:07,840 --> 00:38:10,480 I know. In the last round we had an almost disaster. 771 00:38:10,480 --> 00:38:12,640 Yes. What's going to be different? 772 00:38:12,640 --> 00:38:13,960 I'm not going to burn it. 773 00:38:13,960 --> 00:38:15,760 SHE LAUGHS 774 00:38:15,760 --> 00:38:17,000 What's your classic dish, Mary? 775 00:38:17,000 --> 00:38:19,960 My classic dish is boeuf bourguignon. 776 00:38:19,960 --> 00:38:24,360 Oh! But as a sort of twist, I'm using fillet steak. 777 00:38:24,360 --> 00:38:27,480 Anything on the side of your sauce and beef? 778 00:38:27,480 --> 00:38:29,600 Yes, I'm doing a really buttery mashed potato. 779 00:38:29,600 --> 00:38:34,160 And all then the classics that make up the stew, some baby onions, some 780 00:38:34,160 --> 00:38:36,440 carrots and some mushrooms. 781 00:38:36,440 --> 00:38:40,840 My family seem to really love this, and they're the main inspiration. 782 00:38:40,840 --> 00:38:43,520 Beef bourguignon, doesn't get more classic than that, does it? 783 00:38:43,520 --> 00:38:44,640 No, not really. 784 00:38:46,240 --> 00:38:49,360 She's taking the heart and soul of a beef bourguignon, 785 00:38:49,360 --> 00:38:51,280 but Mary's not doing sous stew. 786 00:38:53,000 --> 00:38:56,520 This is steak, mashed potato and sauce. 787 00:38:56,520 --> 00:38:58,040 Wow, that's hot. 788 00:38:58,040 --> 00:39:00,440 Now, if that steak's not cooked properly, 789 00:39:00,440 --> 00:39:02,040 then the dish doesn't work. 790 00:39:02,040 --> 00:39:04,000 I could do with a bit more. 791 00:39:05,440 --> 00:39:06,960 If that sauce doesn't work out, 792 00:39:06,960 --> 00:39:08,360 and we don't have enough garnish in there, 793 00:39:08,360 --> 00:39:10,320 it's no longer a beef bourguignon, 794 00:39:10,320 --> 00:39:14,080 it's actually just going to be beef with gravy and mushrooms. 795 00:39:14,080 --> 00:39:16,000 Not yet. 796 00:39:16,000 --> 00:39:18,640 I could take it another ten minutes, I think. 797 00:39:19,920 --> 00:39:23,040 Ten minutes left. Think about your plates, please. 798 00:39:23,040 --> 00:39:25,160 Our guest is coming in very soon. 799 00:39:31,000 --> 00:39:32,160 How's that pork, Chef? 800 00:39:32,160 --> 00:39:34,280 I am happy with how it looks. 801 00:39:36,040 --> 00:39:40,920 It's looking good, but there is a lot of plating to do. 802 00:39:40,920 --> 00:39:42,240 Right. 803 00:39:44,800 --> 00:39:46,840 That's not bad. Oh, thank you. 804 00:39:46,840 --> 00:39:50,960 You have just five minutes, guys, please, five minutes! 805 00:39:50,960 --> 00:39:52,440 Woo! 806 00:39:53,800 --> 00:39:58,000 Oh! We still have a couple more things to do. 807 00:39:58,000 --> 00:40:00,200 Got to get something on a plate. 808 00:40:00,200 --> 00:40:04,280 I would have expected to see Farokh running up and down in a panic. 809 00:40:04,280 --> 00:40:06,600 Everything's turned out all right. 810 00:40:06,600 --> 00:40:09,560 Famous last words. 811 00:40:06,600 --> 00:40:09,560 HE CHUCKLES 812 00:40:09,560 --> 00:40:11,480 Very nice. Right, OK. 813 00:40:11,480 --> 00:40:13,040 That's it, lovely. 814 00:40:13,040 --> 00:40:16,000 FAROKH GROANS 815 00:40:13,040 --> 00:40:16,000 Farokh, you've got nothing 816 00:40:13,040 --> 00:40:16,000 on your plate. 817 00:40:16,000 --> 00:40:18,320 You've got two minutes, my friend. 818 00:40:19,880 --> 00:40:21,400 Come on, come on! 819 00:40:24,960 --> 00:40:26,680 Argh! 820 00:40:28,320 --> 00:40:30,200 You've got 30 seconds. 821 00:40:30,200 --> 00:40:32,400 Almost done. Almost. 822 00:40:32,400 --> 00:40:35,800 That's it, time's up. Stop, everybody. 823 00:40:35,800 --> 00:40:37,600 Yes! 824 00:40:37,600 --> 00:40:39,760 And breathe! 825 00:40:39,760 --> 00:40:41,280 SHE INHALES 826 00:40:41,280 --> 00:40:42,320 HE SIGHS 827 00:40:43,760 --> 00:40:45,800 I think my bun could be more structured. 828 00:40:45,800 --> 00:40:47,680 HE EXHALES 829 00:40:47,680 --> 00:40:48,760 We promised you a guest. 830 00:40:48,760 --> 00:40:52,120 Someone that really does properly understand the classics. 831 00:40:52,120 --> 00:40:57,520 A finalist on MasterChef Professionals, and executive chef 832 00:40:57,520 --> 00:41:02,240 of restaurant Maison Francois, chef Matthew Ryle. 833 00:41:09,560 --> 00:41:11,320 Welcome, Matthew. How you doing? All right? 834 00:41:11,320 --> 00:41:13,520 Very, very good. 835 00:41:13,520 --> 00:41:19,240 Matthew Ryle is one of the country's most exciting young cookery talents. 836 00:41:19,240 --> 00:41:22,520 I started at culinary school when I was 16. 837 00:41:22,520 --> 00:41:26,920 We were basically taught French classics from the get-go, everything 838 00:41:26,920 --> 00:41:28,280 built from French classics, 839 00:41:28,280 --> 00:41:30,080 so sauces and stocks. 840 00:41:30,080 --> 00:41:33,080 Once you've learnt the techniques, you can input it into so many 841 00:41:33,080 --> 00:41:35,760 different kinds of cuisines. 842 00:41:35,760 --> 00:41:38,080 After making the final four 843 00:41:38,080 --> 00:41:41,400 of Professional MasterChef in 2018... 844 00:41:41,400 --> 00:41:44,760 It's a dish of skill, it shows intelligent cookery, 845 00:41:44,760 --> 00:41:47,760 it's an absolute delight, Matthew. 846 00:41:47,760 --> 00:41:49,520 Magic. Well done, you. 847 00:41:51,040 --> 00:41:55,080 ..he became executive chef at the all-day brasserie Maison 848 00:41:55,080 --> 00:41:57,320 Francois in Mayfair. 849 00:41:57,320 --> 00:42:00,560 Table 35, sharing. BOTH: Oui! 850 00:42:00,560 --> 00:42:02,400 Really very classic French food, 851 00:42:02,400 --> 00:42:05,360 which we put a little twist on, but it still has the essence 852 00:42:05,360 --> 00:42:06,400 of the dish. 853 00:42:10,800 --> 00:42:14,840 More recently, he's taken his classics online, rapidly 854 00:42:14,840 --> 00:42:19,240 building a huge audience of over 1.3 million people. 855 00:42:19,240 --> 00:42:21,800 People think the classic dishes are way more complicated 856 00:42:21,800 --> 00:42:25,480 than they are. To see them in a short, snappy format, 857 00:42:25,480 --> 00:42:28,000 people can sort of understand that they can do them at home. 858 00:42:30,160 --> 00:42:33,200 I think it's a great brief, and I think it'd be a tricky one 859 00:42:33,200 --> 00:42:34,760 for professional chefs to pull off. 860 00:42:34,760 --> 00:42:36,920 So the fact that, you know, these guys are giving it a go, 861 00:42:36,920 --> 00:42:38,520 I think it's a really good idea. 862 00:42:38,520 --> 00:42:40,480 Service. 863 00:42:40,480 --> 00:42:43,520 If you learn the classics, you know, you're not far off becoming 864 00:42:43,520 --> 00:42:44,760 a half-decent cook. 865 00:42:47,800 --> 00:42:49,320 I'm looking forward to seeing your creations. 866 00:42:49,320 --> 00:42:52,480 I just hope that, you know, if I was to shut my eyes, 867 00:42:52,480 --> 00:42:55,600 I can still feel the essence of the original classic in the dish. 868 00:42:57,280 --> 00:42:59,560 Matthew, come on in, my friend. 869 00:43:00,880 --> 00:43:02,920 For a place in the quarterfinal, 870 00:43:02,920 --> 00:43:08,280 Matthew has cooked pan-fried cod, glazed in curry sauce, and topped 871 00:43:08,280 --> 00:43:13,320 with a Jamaican stout beer-battered crumb, with fondant potatoes, pea 872 00:43:13,320 --> 00:43:18,400 and mint puree, scotch bonnet emulsion, charred, pickled shallots, 873 00:43:18,400 --> 00:43:21,040 and a dill herb oil. 874 00:43:26,880 --> 00:43:29,760 I've never seen fish and chips like it, that's for sure. 875 00:43:29,760 --> 00:43:31,880 Very creative. 876 00:43:31,880 --> 00:43:34,680 I thought the fish was cooked perfectly. Fried, pickled 877 00:43:34,680 --> 00:43:37,080 shallots have a really nice sort of acidity to help cut the sort 878 00:43:37,080 --> 00:43:39,440 of sweetness of the pea puree, which I think was really, 879 00:43:39,440 --> 00:43:41,040 really nicely made. 880 00:43:41,040 --> 00:43:43,120 I'd eat it all happily. 881 00:43:43,120 --> 00:43:44,440 Your scotch bonnet emulsion, 882 00:43:44,440 --> 00:43:47,680 I think that's quite vibrant and lovely, and almost delivers to me 883 00:43:47,680 --> 00:43:50,840 the sharpness that I get with tartare sauce with a little bit 884 00:43:50,840 --> 00:43:51,880 of chilli as well. 885 00:43:51,880 --> 00:43:54,480 I'd definitely like more of that crispy batter, cos it tastes 886 00:43:54,480 --> 00:43:57,440 really, really good, but I don't get the flavour of the stout, 887 00:43:57,440 --> 00:43:59,720 but it's nicely made. 888 00:43:59,720 --> 00:44:04,080 The curry sauce starts off sweet and then grows in heat, 889 00:44:04,080 --> 00:44:05,720 goes salty and then hot. 890 00:44:05,720 --> 00:44:08,000 Fondant potatoes, they are buttery, 891 00:44:08,000 --> 00:44:12,040 and they finish with, like, a hint of chilli and a lot of garlic. 892 00:44:12,040 --> 00:44:14,880 I find your cookery to be really clever and your flavours 893 00:44:14,880 --> 00:44:18,920 to be really exciting and really quite lovely. 894 00:44:20,080 --> 00:44:22,880 WHISPERS: Well done, Matthew! 895 00:44:22,880 --> 00:44:26,120 When a top chef critiques your food, gives you positive feedback, 896 00:44:26,120 --> 00:44:28,400 it feels amazing to cook for Matt and just hear his comments 897 00:44:28,400 --> 00:44:31,520 and what he thinks. I am very pleased with the dish I made. 898 00:44:31,520 --> 00:44:33,520 Fingers crossed, and my toes. HE LAUGHS 899 00:44:37,360 --> 00:44:39,960 Lyndsay's classic is roast pork 900 00:44:39,960 --> 00:44:44,640 with rosemary fondant potatoes, black pudding bonbon, 901 00:44:44,640 --> 00:44:48,680 salty crackling, miso-buttered hispi cabbage, 902 00:44:48,680 --> 00:44:53,400 apple puree, and a crab apple jelly and chicken sauce. 903 00:44:57,640 --> 00:44:59,240 Your pork is good. Your bonbon - 904 00:44:59,240 --> 00:45:01,800 a nice little firm crust around the outside, quite thin. 905 00:45:01,800 --> 00:45:05,200 I like the fact that there's lots of black pudding on show. 906 00:45:05,200 --> 00:45:08,320 You promised me miso through the cabbage. I don't get any miso. 907 00:45:08,320 --> 00:45:11,320 You get the sharpness of the crab apple in the sauce, 908 00:45:11,320 --> 00:45:13,760 but it just needs to be a little bit more luscious 909 00:45:13,760 --> 00:45:15,400 with the flavour of pork. 910 00:45:17,080 --> 00:45:18,560 I've got one small issue, 911 00:45:18,560 --> 00:45:22,320 I would be tempted to slice that pork in thinner slices. 912 00:45:22,320 --> 00:45:25,320 You're getting into the world of a pork chop here. 913 00:45:25,320 --> 00:45:27,800 Everything else on here is lovely. 914 00:45:27,800 --> 00:45:30,920 I've not actually had a sauce like that on my roast before. 915 00:45:30,920 --> 00:45:33,840 Perhaps a porky sauce would have been slightly better, 916 00:45:33,840 --> 00:45:36,400 but the crackling is delicious. 917 00:45:36,400 --> 00:45:38,680 The fondants are beautiful and soft. 918 00:45:38,680 --> 00:45:40,640 Just a little touch of salt here and there, 919 00:45:40,640 --> 00:45:43,360 you wouldn't be far off a great roast. Thank you. 920 00:45:45,160 --> 00:45:46,840 Well done, babes. 921 00:45:46,840 --> 00:45:48,800 It was just really frustrating, cos... 922 00:45:48,800 --> 00:45:50,760 the last bits of seasoning, 923 00:45:50,760 --> 00:45:53,880 it's what you do just before you're sort of plating up. 924 00:45:53,880 --> 00:45:57,360 I don't remember it being this high-pressure, but it really is. 925 00:46:00,880 --> 00:46:03,120 Inspired by a French tartiflette, 926 00:46:03,120 --> 00:46:05,480 Farokh has served a crispy potato skin 927 00:46:05,480 --> 00:46:08,880 filled with guanciale Italian cured meat, 928 00:46:08,880 --> 00:46:10,800 Reblochon cheese mousse, 929 00:46:10,800 --> 00:46:14,480 mini fried potatoes, and a shallot puree 930 00:46:14,480 --> 00:46:17,200 with pork belly glazed in maple syrup and honey, 931 00:46:17,200 --> 00:46:19,960 a Reblochon cheese rind crisp, 932 00:46:19,960 --> 00:46:21,440 and pickled shallots 933 00:46:21,440 --> 00:46:23,280 finished with a white wine gel. 934 00:46:23,280 --> 00:46:27,760 Your presentation suffered again, because you were out of time again! 935 00:46:37,080 --> 00:46:38,960 I love the cheese with the bits of potato, 936 00:46:38,960 --> 00:46:41,000 that mild cheese, slightly salty, gooey, 937 00:46:41,000 --> 00:46:43,120 I mean, everything that we like about any cheese, 938 00:46:43,120 --> 00:46:44,160 you've got it in there. 939 00:46:44,160 --> 00:46:47,000 Your wine gel is very, very sharp with wine - good. 940 00:46:47,000 --> 00:46:50,080 It's fine, because you've got so much other richness on the plate. 941 00:46:50,080 --> 00:46:52,840 Incredible ideas. I love the ingredients. 942 00:46:54,680 --> 00:46:57,520 I think it's great that you've actually found a use for Reblochon 943 00:46:57,520 --> 00:46:59,320 rind, cos it does work and I quite like it. 944 00:46:59,320 --> 00:47:02,880 But I'm bouncing around the plate here a bit, Farokh, I've got to say. 945 00:47:02,880 --> 00:47:07,040 I have maybe a little bit of flavour of tartiflette 946 00:47:07,040 --> 00:47:09,840 with potatoes and the shallots and the bacon. 947 00:47:09,840 --> 00:47:12,080 But, then, I'm suddenly in a Chinese restaurant, 948 00:47:12,080 --> 00:47:16,360 cos I've got the flavour of rice wine and maple syrup and honey. 949 00:47:16,360 --> 00:47:18,320 The sweetness doesn't work for me 950 00:47:18,320 --> 00:47:21,240 with the richness of the Reblochon and the potato. 951 00:47:23,360 --> 00:47:26,360 You want the dish to transport you to the Alps. 952 00:47:26,360 --> 00:47:29,560 There's not enough potato and cheese for me on there. 953 00:47:29,560 --> 00:47:32,760 It's just missing that richness and indulgence 954 00:47:32,760 --> 00:47:35,000 that you need with tartiflette. 955 00:47:35,000 --> 00:47:38,440 With classics, especially, sometimes less is more. 956 00:47:39,800 --> 00:47:43,240 What I wanted to do was to have the classic on the plate 957 00:47:43,240 --> 00:47:45,880 but take it in unusual directions. 958 00:47:45,880 --> 00:47:48,880 You're not going to be transferred to the Alps. 959 00:47:48,880 --> 00:47:51,400 You're going to be transferred into my head. 960 00:47:55,000 --> 00:47:59,520 Chris has made chicken liver pate on a Gruyere cheese gougere 961 00:47:59,520 --> 00:48:04,200 with crispy chicken skin, baby turnips and pickled shallots 962 00:48:04,200 --> 00:48:08,520 served with a balsamic-soaked fig, fig and orange jam 963 00:48:08,520 --> 00:48:11,520 and a dusting of beetroot powder. 964 00:48:11,520 --> 00:48:13,560 I think that's quite magnificent. 965 00:48:13,560 --> 00:48:15,200 I hope it tastes all right. 966 00:48:21,720 --> 00:48:23,800 A great big choux pastry, light and fluffy, 967 00:48:23,800 --> 00:48:26,120 a bit of a crust on the outside, hints of cheese, 968 00:48:26,120 --> 00:48:28,400 which is almost like a salty seasoning. 969 00:48:28,400 --> 00:48:30,960 Crispy little bit of salted chicken skin, 970 00:48:30,960 --> 00:48:32,600 perfectly crisped on there as well, 971 00:48:32,600 --> 00:48:35,080 and turnips giving a mild bite. 972 00:48:35,080 --> 00:48:36,600 And I love the flavour of the pate. 973 00:48:36,600 --> 00:48:39,840 It's not perfect, is it? You can see it's slightly grainy. 974 00:48:39,840 --> 00:48:41,680 Yeah. But what a fabulous idea. 975 00:48:43,280 --> 00:48:47,120 This, like, balsamic-marinated fig was really delicious, 976 00:48:47,120 --> 00:48:50,240 especially like with the cheese and the butter and the chicken liver. 977 00:48:50,240 --> 00:48:53,240 You need that, like, a little bit of acidity to cut it. 978 00:48:53,240 --> 00:48:56,680 The choux bun could potentially have been slightly smaller, 979 00:48:56,680 --> 00:48:58,120 just allowing it to dry out. 980 00:48:58,120 --> 00:49:00,760 You can see it's sort of a little bit soft on the inside still. 981 00:49:00,760 --> 00:49:02,880 But, you know, around the outside, the flavour, 982 00:49:02,880 --> 00:49:04,400 they're nice-tasting gougeres. 983 00:49:05,800 --> 00:49:08,480 If you shrunk it for me and gave me a glass of Champagne, 984 00:49:08,480 --> 00:49:09,840 I'd happily enjoy it. 985 00:49:11,520 --> 00:49:13,280 There's some really nice elegance here. 986 00:49:13,280 --> 00:49:15,000 I love the flavour of your pate. 987 00:49:15,000 --> 00:49:17,640 Good quantities of butter and chicken livers. Fantastic. 988 00:49:17,640 --> 00:49:19,400 The fig jam, I think, is delicious with it. 989 00:49:19,400 --> 00:49:22,120 I think you're really brave coming in here and doing choux pastry 990 00:49:22,120 --> 00:49:24,720 and doing pate, because you really don't have anywhere to hide. 991 00:49:26,400 --> 00:49:27,440 Thank you. 992 00:49:29,560 --> 00:49:32,840 Well done, babes. Well done, Chris. 993 00:49:32,840 --> 00:49:36,560 I'm happy with the pate sandwich myself. 994 00:49:36,560 --> 00:49:38,800 But...it is MasterChef. 995 00:49:38,800 --> 00:49:40,720 I knew it was too big. 996 00:49:40,720 --> 00:49:42,200 Hmm. 997 00:49:42,200 --> 00:49:43,720 It's like a pancake. 998 00:49:46,160 --> 00:49:49,960 Mary's take on a boeuf bourguignon is pan-fried fillet steak 999 00:49:49,960 --> 00:49:54,880 topped with crispy fried parsley, thyme, rosemary and shallots 1000 00:49:54,880 --> 00:49:58,560 in a beef, burgundy red wine, mushroom and bacon sauce 1001 00:49:58,560 --> 00:50:01,760 with buttery mash, carrots and onions. 1002 00:50:02,840 --> 00:50:04,960 My favourite - boeuf bourguignon. 1003 00:50:04,960 --> 00:50:07,800 Yeah. Oh, no pressure! Yeah. 1004 00:50:11,920 --> 00:50:13,640 There's really good flavour in the sauce, 1005 00:50:13,640 --> 00:50:16,360 I'm getting that nice beefy, red wine, mushroom. 1006 00:50:16,360 --> 00:50:20,280 There's real, like, richness and depth. Well done. 1007 00:50:20,280 --> 00:50:23,960 I think you've captured the essence of boeuf bourguignon really nicely. 1008 00:50:23,960 --> 00:50:25,560 I could definitely shut my eyes 1009 00:50:25,560 --> 00:50:28,160 and imagine myself in a brasserie in Paris or something. 1010 00:50:28,160 --> 00:50:29,480 You've done a really good job. 1011 00:50:30,600 --> 00:50:33,480 Your fillet steak I find joyous. 1012 00:50:33,480 --> 00:50:36,000 The parsley and the shallots across the top, 1013 00:50:36,000 --> 00:50:38,600 adding a bit of texture and crunch. 1014 00:50:38,600 --> 00:50:40,800 Your mash - smooth as silk, loads of butter, 1015 00:50:40,800 --> 00:50:42,840 really nicely-seasoned. 1016 00:50:42,840 --> 00:50:45,200 Sweet, lovely carrots, cooked very, very well indeed. 1017 00:50:45,200 --> 00:50:47,680 A good-looking plate of food. I like it a lot. 1018 00:50:47,680 --> 00:50:49,480 Thank you. 1019 00:50:50,920 --> 00:50:52,440 I'm very taken with that. 1020 00:50:52,440 --> 00:50:57,080 I think you've got that homeliness and that smartness well-blended here. 1021 00:50:57,080 --> 00:50:58,760 Well done. Thank you. 1022 00:51:04,320 --> 00:51:10,240 I'm so shocked, because you don't really think you're as good as that. 1023 00:51:10,240 --> 00:51:15,080 It's really touched me and I'm so happy with it. 1024 00:51:15,080 --> 00:51:17,760 I would really love a place in the quarterfinal. 1025 00:51:17,760 --> 00:51:19,880 That would be absolutely brilliant. 1026 00:51:26,040 --> 00:51:28,920 Guys, really enjoyed tasting your food today. 1027 00:51:28,920 --> 00:51:31,400 There was some amazing creativity. 1028 00:51:31,400 --> 00:51:34,880 Definitely didn't expect to see that level of cookery. So, well done. 1029 00:51:36,480 --> 00:51:39,400 Is it more difficult to be here giving commentary 1030 00:51:39,400 --> 00:51:43,760 or is it more difficult being there cooking for judges? 1031 00:51:43,760 --> 00:51:46,040 I think I'd rather be back over there. 1032 00:51:46,040 --> 00:51:47,360 CONTESTANTS LAUGH 1033 00:51:51,880 --> 00:51:54,960 I think it's been a brilliant start to the comeback week. 1034 00:51:54,960 --> 00:51:58,360 Five incredible cooks showing off so much technique. 1035 00:51:58,360 --> 00:51:59,720 They've all got to be applauded. 1036 00:51:59,720 --> 00:52:02,160 And I think they have shown here now, across two rounds, 1037 00:52:02,160 --> 00:52:03,600 their real quality. 1038 00:52:03,600 --> 00:52:06,000 But we've only got three quarterfinal places. 1039 00:52:06,000 --> 00:52:08,000 We've got a really tough decision to make. 1040 00:52:08,000 --> 00:52:10,480 Matthew has come back in here to show off technique 1041 00:52:10,480 --> 00:52:12,160 and I think he's done a great, great job. 1042 00:52:12,160 --> 00:52:13,960 He understands the food he loves, 1043 00:52:13,960 --> 00:52:15,960 which is the flavour of the Caribbean. 1044 00:52:15,960 --> 00:52:19,120 The more he brings that together, I think the more exciting he gets. 1045 00:52:19,120 --> 00:52:20,720 I'm impressed by him. 1046 00:52:20,720 --> 00:52:22,720 The quality of the cookery was exceptional. 1047 00:52:22,720 --> 00:52:24,800 We have got to put him through. 1048 00:52:24,800 --> 00:52:26,120 There's one other cook I think 1049 00:52:26,120 --> 00:52:28,000 really deserves a quarterfinal place. 1050 00:52:28,000 --> 00:52:29,520 Mary's strong. 1051 00:52:29,520 --> 00:52:32,160 She is, at heart, a very, very solid cook. 1052 00:52:32,160 --> 00:52:36,160 Mary's going great guns and she's loving the competition. 1053 00:52:36,160 --> 00:52:38,880 Her technique and her flavours have always been very strong. 1054 00:52:38,880 --> 00:52:40,960 Now it's allied with presentation 1055 00:52:40,960 --> 00:52:43,160 and we're seeing some very good food. 1056 00:52:43,160 --> 00:52:45,520 Farokh's a very, very individual cook. 1057 00:52:45,520 --> 00:52:47,600 He likes to take process and equipment 1058 00:52:47,600 --> 00:52:49,680 and create something completely different. 1059 00:52:49,680 --> 00:52:52,560 The inspiration for the classic in this round was tartiflette. 1060 00:52:52,560 --> 00:52:55,880 It didn't quite hit the mark, but I admire the work he does. 1061 00:52:55,880 --> 00:52:58,680 In the last round, he really redeemed himself 1062 00:52:58,680 --> 00:53:01,480 with the pork dish. It tasted very, very good. 1063 00:53:01,480 --> 00:53:03,320 He's got great ideas. 1064 00:53:03,320 --> 00:53:05,880 I just wish he would get his timing under control. 1065 00:53:07,080 --> 00:53:09,400 Lyndsay, at heart, I think is a classic cook. 1066 00:53:09,400 --> 00:53:10,440 A roast dinner - 1067 00:53:10,440 --> 00:53:13,600 well, I mean, if you're British, it doesn't come more classic than that. 1068 00:53:13,600 --> 00:53:16,880 A sharp apple sauce, little black pudding bonbons. 1069 00:53:16,880 --> 00:53:17,920 A decent dish. 1070 00:53:17,920 --> 00:53:21,080 Her food is quite eclectic and very, very interesting. 1071 00:53:21,080 --> 00:53:23,800 But the crocodile was overdone. 1072 00:53:23,800 --> 00:53:25,600 Chris has come back into this competition 1073 00:53:25,600 --> 00:53:27,040 with a real point to prove. 1074 00:53:27,040 --> 00:53:30,360 I'm loving his style. These plates look fantastic. 1075 00:53:30,360 --> 00:53:31,960 But little errors. 1076 00:53:31,960 --> 00:53:35,080 Last round, the dessert, the cream had curdled. 1077 00:53:35,080 --> 00:53:38,840 In this round - lovely flavoured pate, a little bit grainy. 1078 00:53:38,840 --> 00:53:41,400 He actually, I thought, was very daring. 1079 00:53:41,400 --> 00:53:43,600 Making pate and choux pastry, putting them together, 1080 00:53:43,600 --> 00:53:45,360 there's a huge amount of work in it. 1081 00:53:48,920 --> 00:53:50,880 It would be amazing to get through. 1082 00:53:50,880 --> 00:53:52,960 I've really loved being back. 1083 00:53:52,960 --> 00:53:56,200 If you love cooking, it's a really fun challenge to give yourself. 1084 00:53:56,200 --> 00:53:57,640 It's not like anything else. 1085 00:53:59,280 --> 00:54:01,240 We've got another chance. 1086 00:54:01,240 --> 00:54:05,720 I'd be very happy, but the other contestants are amazing. 1087 00:54:07,360 --> 00:54:10,000 And don't try to shock! 1088 00:54:10,000 --> 00:54:12,240 HE LAUGHS 1089 00:54:15,640 --> 00:54:19,560 I really, really, really want a place in that quarterfinal. 1090 00:54:21,960 --> 00:54:23,600 You know, it's a big goal. 1091 00:54:33,640 --> 00:54:36,360 Thank you very much for all your hard work. 1092 00:54:36,360 --> 00:54:40,760 Coming back in the MasterChef kitchen, second go, 1093 00:54:40,760 --> 00:54:43,120 is really, really brave. 1094 00:54:45,040 --> 00:54:46,520 The food has been joyous. 1095 00:54:47,640 --> 00:54:51,080 Our first quarterfinalist is... 1096 00:54:51,080 --> 00:54:52,160 Mary. 1097 00:54:52,160 --> 00:54:53,200 Oh. 1098 00:54:54,280 --> 00:54:55,400 Congratulations. 1099 00:54:55,400 --> 00:54:57,160 Wow. 1100 00:54:57,160 --> 00:55:00,160 Our second quarterfinalist... 1101 00:55:00,160 --> 00:55:01,200 is Matthew. 1102 00:55:02,720 --> 00:55:04,880 Wow, you've changed. 1103 00:55:04,880 --> 00:55:07,920 Coming here with buckets of technique! Where have you been? 1104 00:55:10,360 --> 00:55:12,720 Right, Chris, Lyndsay, Farokh - 1105 00:55:12,720 --> 00:55:15,920 we only have one more quarterfinal place. 1106 00:55:15,920 --> 00:55:19,600 Our final quarterfinalist is... 1107 00:55:22,560 --> 00:55:24,080 ..Chris. Wow. 1108 00:55:25,880 --> 00:55:26,920 Thank you. 1109 00:55:26,920 --> 00:55:30,320 Hey! Brilliant cookery. I'm happy. 1110 00:55:30,320 --> 00:55:33,680 Lyndsay, Farokh, thank you so, so much. 1111 00:55:34,920 --> 00:55:37,600 Take care, guys. Thank you so much. Thank you, bye. 1112 00:55:37,600 --> 00:55:41,640 Second time around doing MasterChef was much more challenging. 1113 00:55:41,640 --> 00:55:43,480 Ah... 1114 00:55:43,480 --> 00:55:48,200 Everyone had made a lot of progress, so the competition was fierce. 1115 00:55:48,200 --> 00:55:49,560 I am who I am. 1116 00:55:49,560 --> 00:55:52,000 I will never be a chef, 1117 00:55:52,000 --> 00:55:54,920 but I will always be an experimental cook. 1118 00:55:56,480 --> 00:55:59,320 It does feel bitter-sweet to go home, but I had great feedback. 1119 00:55:59,320 --> 00:56:01,160 And that's the only thing I'm sad about, 1120 00:56:01,160 --> 00:56:04,160 is I had so many more ideas that I didn't get to show. 1121 00:56:04,160 --> 00:56:06,760 But it doesn't mean I can't cook them at home 1122 00:56:06,760 --> 00:56:08,200 and then I get to eat them! 1123 00:56:10,480 --> 00:56:13,960 You are again MasterChef quarterfinalists. 1124 00:56:13,960 --> 00:56:15,200 Go! Yes! 1125 00:56:16,800 --> 00:56:21,080 The butterflies in my belly are going like crazy. 1126 00:56:21,080 --> 00:56:23,520 These line-ups, they don't get any easier. 1127 00:56:23,520 --> 00:56:26,640 I've got goose bumps, look... It's madness. 1128 00:56:26,640 --> 00:56:29,520 I was absolutely gobsmacked to hear my name. 1129 00:56:29,520 --> 00:56:32,720 It made me cry. I felt so emotional. It's brilliant. 1130 00:56:32,720 --> 00:56:34,800 I can't wait to go home and see the family 1131 00:56:34,800 --> 00:56:36,840 and have a glass of champers. 1132 00:56:36,840 --> 00:56:38,880 I don't think a cup of tea will cut it tonight. 1133 00:56:40,480 --> 00:56:44,000 I'm lost for words. I cannot believe I'm in the quarterfinals again. 1134 00:56:44,000 --> 00:56:45,840 Ah. 1135 00:56:45,840 --> 00:56:47,480 It's a massive achievement. 1136 00:56:47,480 --> 00:56:50,160 This is one for the boy when he watches. 1137 00:56:50,160 --> 00:56:53,000 Because he's there, his dad is doing well! 1138 00:56:53,000 --> 00:56:55,880 A dream come true, honestly, it's a dream come true. 1139 00:56:58,920 --> 00:57:01,000 Next time - 1140 00:57:01,000 --> 00:57:03,680 comeback week continues... 1141 00:57:03,680 --> 00:57:05,200 What the hell am I doing? 1142 00:57:05,200 --> 00:57:09,520 ..and five more past contestants return to the MasterChef kitchen... 1143 00:57:09,520 --> 00:57:11,760 Oh! You're joking me! 1144 00:57:11,760 --> 00:57:14,800 ..to face two tough challenges... 1145 00:57:14,800 --> 00:57:16,320 Nightmare. 1146 00:57:16,320 --> 00:57:19,320 ..and their chance at culinary redemption. 1147 00:57:19,320 --> 00:57:21,000 I feel like crying. 1148 00:57:21,960 --> 00:57:24,840 I think that's just absolutely fantastic.