1 00:00:02,420 --> 00:00:04,780 It's the last of the MasterChef semifinals. 2 00:00:05,900 --> 00:00:08,660 I never expected for a minute to be in the final five. 3 00:00:08,700 --> 00:00:10,860 It's a dream, really. 4 00:00:10,900 --> 00:00:13,340 Who knows what's going to happen? 5 00:00:13,380 --> 00:00:14,980 I'll be proud of myself, no matter what, 6 00:00:15,020 --> 00:00:18,260 but I want to be in that final four so badly. 7 00:00:18,300 --> 00:00:21,780 Winning is in sight. Four other cooks, they are amazing cooks, 8 00:00:21,820 --> 00:00:24,420 but let's knock them out one by one. 9 00:00:24,460 --> 00:00:28,940 Tonight, just one unique challenge stands between these five 10 00:00:28,980 --> 00:00:33,220 exceptional home cooks and a place in finals week. 11 00:00:33,260 --> 00:00:35,740 Today, it's make or break. 12 00:00:35,780 --> 00:00:39,620 One tiny mistake could cost them the competition. 13 00:00:39,660 --> 00:00:41,900 Massive challenge, massive test. 14 00:00:41,940 --> 00:00:45,100 And one step closer to the MasterChef trophy. 15 00:01:07,460 --> 00:01:09,220 Well done, all of you, 16 00:01:09,260 --> 00:01:10,900 our final five. 17 00:01:12,220 --> 00:01:16,300 One dish separates you from a place in finals week. 18 00:01:18,220 --> 00:01:22,060 Every great cook in the world takes inspiration from somewhere. 19 00:01:23,900 --> 00:01:26,780 And today we want you to take inspiration 20 00:01:26,820 --> 00:01:29,060 from a past MasterChef contestant. 21 00:01:30,500 --> 00:01:32,340 Now, that could be a dish that they cooked 22 00:01:32,380 --> 00:01:33,460 whilst on MasterChef. 23 00:01:33,500 --> 00:01:36,340 It could be the style they now cook in. 24 00:01:36,380 --> 00:01:39,900 90 minutes, four places up for grabs. 25 00:01:39,940 --> 00:01:42,740 That does mean that one of you is going home. 26 00:01:42,780 --> 00:01:44,060 Let's cook. 27 00:01:51,940 --> 00:01:54,500 What they've got to do for me in this round is give me 28 00:01:54,540 --> 00:01:55,700 a bit of surprise. 29 00:01:55,740 --> 00:01:57,260 I don't want a replica. 30 00:01:57,300 --> 00:02:00,380 I want to see their style actually coming together 31 00:02:00,420 --> 00:02:01,740 with the inspiration. 32 00:02:03,180 --> 00:02:04,900 Who were they watching? 33 00:02:04,940 --> 00:02:07,220 Who inspired them to become better cooks? 34 00:02:07,260 --> 00:02:09,900 Who inspired them to come on this competition? 35 00:02:12,300 --> 00:02:15,900 Feeling good. My dish is hopefully going to go to plan, I think. 36 00:02:19,060 --> 00:02:21,220 Abi, for a contestant so young, 37 00:02:21,260 --> 00:02:24,460 incredible knowledge, real great technique. 38 00:02:24,500 --> 00:02:27,860 She takes inspiration from Asian flavours. 39 00:02:31,100 --> 00:02:34,300 How are you feeling about being so close to touching the trophy? 40 00:02:34,340 --> 00:02:36,780 I'm obviously feeling really proud of myself for getting this far. 41 00:02:36,820 --> 00:02:39,420 But, when you get this far, you just need to get further. 42 00:02:39,460 --> 00:02:41,620 My inspiration is Tim Anderson. 43 00:02:43,100 --> 00:02:45,100 I was 11 when he won. 44 00:02:45,140 --> 00:02:49,180 Wow! I think we're quite similar in that we like Japanese food. 45 00:02:49,220 --> 00:02:51,860 It is really clever. 46 00:02:51,900 --> 00:02:53,420 Your food is exciting. 47 00:02:54,860 --> 00:02:58,540 So today, I'm going to be making a butter and ginger-baked haddock, 48 00:02:58,580 --> 00:03:01,340 a smoked haddock, scallop mousse and potted prawn ballotine, 49 00:03:01,380 --> 00:03:03,940 yuzu pickled vegetables, a miso beurre blanc 50 00:03:03,980 --> 00:03:05,700 and some sake-steamed mussels. 51 00:03:09,860 --> 00:03:12,940 Abi wants to use French technique, which she knows she's good at, 52 00:03:12,980 --> 00:03:15,740 and she's going to pair that with the flavours of Japan. 53 00:03:15,780 --> 00:03:18,180 We have got haddock two different ways, 54 00:03:18,220 --> 00:03:20,700 a piece of smoked haddock turned into a ballotine, 55 00:03:20,740 --> 00:03:23,860 scallop mousse with brown shrimps in the centre of it. 56 00:03:23,900 --> 00:03:26,380 That smoked haddock can't be dry. 57 00:03:26,420 --> 00:03:29,100 The mousse in the middle has to be set all the way through. 58 00:03:30,860 --> 00:03:33,580 Then a butter-baked piece of haddock, 59 00:03:33,620 --> 00:03:35,500 which has to be lovely and soft. 60 00:03:36,820 --> 00:03:40,060 A beurre blanc, classic French butter sauce - 61 00:03:40,100 --> 00:03:44,020 make sure it doesn't split - flavoured with miso, miso paste, 62 00:03:44,060 --> 00:03:46,260 that gives it almost a little bit of meatiness. 63 00:03:48,260 --> 00:03:51,300 Tell you what, that's a very, very ambitious dish. 64 00:03:53,100 --> 00:03:55,740 So much could go wrong today. 65 00:03:55,780 --> 00:03:58,740 But the aim of the game is focus and not too much pressure 66 00:03:58,780 --> 00:04:01,460 because, if I put pressure on myself, that's when I crumble. 67 00:04:06,140 --> 00:04:07,660 Mary, a comeback contestant. 68 00:04:07,700 --> 00:04:09,260 We love the way she cooks. 69 00:04:09,300 --> 00:04:10,660 Her flavours are brilliant, 70 00:04:10,700 --> 00:04:12,540 the food she cooks for her family. 71 00:04:12,580 --> 00:04:17,100 She has great knowledge and real heart and passion. 72 00:04:19,300 --> 00:04:22,660 My dish today is inspired by somebody 73 00:04:22,700 --> 00:04:25,820 that I was in the competition with before, called David Crichton. 74 00:04:25,860 --> 00:04:28,060 He made a pineapple tarte Tatin. 75 00:04:28,100 --> 00:04:33,700 That's a really nice, light, sweet, beautifully flavoured dish. 76 00:04:35,700 --> 00:04:37,540 This was the dish he cooked 77 00:04:37,580 --> 00:04:40,780 on the day that I went out of the competition. 78 00:04:40,820 --> 00:04:43,660 So... And I remember thinking, "I wish I'd have done that." 79 00:04:49,300 --> 00:04:51,980 What is it about David's food that you love? 80 00:04:52,020 --> 00:04:55,420 I thought that David had such amazing imagination. 81 00:04:55,460 --> 00:04:56,740 I loved his dishes. 82 00:04:56,780 --> 00:05:00,300 So I'm making a pineapple tarte Tatin. 83 00:05:00,340 --> 00:05:03,860 And I'm serving that with a coconut and rum ice cream, 84 00:05:03,900 --> 00:05:06,180 and a ginger and coconut tuille 85 00:05:06,220 --> 00:05:08,380 and some passion fruit gel. 86 00:05:08,420 --> 00:05:10,380 A huge amount of work to do. It is, yeah. 87 00:05:10,420 --> 00:05:13,060 Can you actually deliver the perfect dish you want to deliver? 88 00:05:13,100 --> 00:05:15,060 Yes, I can deliver it today. 89 00:05:18,660 --> 00:05:20,940 Traditionally, a tarte Tatin is apple. 90 00:05:20,980 --> 00:05:22,540 She's using pineapple. 91 00:05:22,580 --> 00:05:25,060 A pineapple is a lot juicier than an apple. 92 00:05:25,100 --> 00:05:27,540 So she's going to have to be very, very careful 93 00:05:27,580 --> 00:05:29,220 cos that would spoil the pastry. 94 00:05:31,020 --> 00:05:33,540 The concerns for me right now on Mary 95 00:05:33,580 --> 00:05:36,780 are getting the pastry done in time, cos she's making rough puff. 96 00:05:36,820 --> 00:05:39,180 That's going to take about 20 minutes to cook in the oven. 97 00:05:39,220 --> 00:05:41,580 So she's going to have to really push with that pastry. 98 00:05:44,260 --> 00:05:46,660 She's got to make ice cream, which means making a custard, 99 00:05:46,700 --> 00:05:50,300 but the ice cream's got alcohol in it and alcohol doesn't freeze, 100 00:05:50,340 --> 00:05:53,940 so she's got to be careful the alcohol proportion to coconut 101 00:05:53,980 --> 00:05:55,140 is absolutely right. 102 00:05:56,660 --> 00:05:58,500 But, as far as flavour's concerned, 103 00:05:58,540 --> 00:06:01,020 I think this sounds absolutely wonderful. 104 00:06:08,100 --> 00:06:09,940 Louise has always done food throughout this competition 105 00:06:09,980 --> 00:06:12,980 where she takes a few ingredients and does them in different ways. 106 00:06:15,340 --> 00:06:17,900 She's got a really good understanding of the classics 107 00:06:17,940 --> 00:06:20,700 as well, and she seems to be getting stronger 108 00:06:20,740 --> 00:06:22,380 as the competition develops. 109 00:06:23,740 --> 00:06:25,820 Louise, what's your dish, please? 110 00:06:25,860 --> 00:06:29,980 We've got cod with peas, broad beans, a lemon gel and parsley oil. 111 00:06:30,020 --> 00:06:32,180 And then I've made curds and whey. 112 00:06:32,220 --> 00:06:36,140 So, with the curds, I'm making sort of a brown crab fritter, 113 00:06:36,180 --> 00:06:37,820 and a whey butter sauce. 114 00:06:37,860 --> 00:06:40,460 Who on MasterChef inspired this dish? 115 00:06:40,500 --> 00:06:43,420 It was Adam Handling from MasterChef: The Professionals. 116 00:06:43,460 --> 00:06:44,900 Wow! 117 00:06:44,940 --> 00:06:49,380 If a waiter brings this to my table, I'm just grinning. 118 00:06:49,420 --> 00:06:51,340 Brilliant chef, made the final three. 119 00:06:51,380 --> 00:06:54,500 Didn't actually win it but went on to win a star. Absolutely. 120 00:06:54,540 --> 00:06:58,220 So the dish that's inspired you from Adam is his fish 121 00:06:58,260 --> 00:07:00,220 with the whey butter sauce? Yeah. 122 00:07:00,260 --> 00:07:01,820 He makes things look very simple 123 00:07:01,860 --> 00:07:04,580 but you know, behind the scenes, it's not at all simple. 124 00:07:04,620 --> 00:07:07,420 His presentation is beautiful and he hates waste. 125 00:07:07,460 --> 00:07:10,700 And I feel like, you know, I'm, in a tiny way, 126 00:07:10,740 --> 00:07:12,300 a vaguely similar chef. 127 00:07:16,940 --> 00:07:18,180 I've eaten at his restaurants. 128 00:07:18,220 --> 00:07:20,540 I went to a supper club in the summer. 129 00:07:20,580 --> 00:07:24,060 So I went and begged him for a shameless selfie. 130 00:07:24,100 --> 00:07:26,580 He was very kind about it and he did tell me 131 00:07:26,620 --> 00:07:29,140 that he didn't get asked for selfies very often at all, 132 00:07:29,180 --> 00:07:30,540 so it was quite nice. 133 00:07:32,860 --> 00:07:34,380 It's a really fascinating dish. 134 00:07:34,420 --> 00:07:36,540 That fish is paramount. 135 00:07:36,580 --> 00:07:40,140 If that piece of fish, which is a big piece of cod, which she's 136 00:07:40,180 --> 00:07:44,380 first brining, isn't cooked properly or it's dry, we have a problem. 137 00:07:45,780 --> 00:07:47,020 She's taking milk 138 00:07:47,060 --> 00:07:49,620 and she's separating it into the curds and whey. 139 00:07:49,660 --> 00:07:53,300 The curds is the creamy, cheesy, yoghurty-looking stuff. 140 00:07:53,340 --> 00:07:56,980 She's using that to make a brown crab meat fritter. 141 00:07:57,020 --> 00:07:58,220 Delicious! 142 00:07:59,300 --> 00:08:01,500 The liquid that's left, that's the whey. 143 00:08:01,540 --> 00:08:04,220 Now, that should be really sour, like yoghurt. 144 00:08:04,260 --> 00:08:06,100 And she's using that to make a sauce. 145 00:08:07,540 --> 00:08:09,660 She's got to nail it. Got to nail it. 146 00:08:12,700 --> 00:08:14,900 You're halfway. 45 minutes gone. 147 00:08:18,900 --> 00:08:21,220 Brin throughout the competition has shown that he loves process 148 00:08:21,260 --> 00:08:22,380 and that he's daring. 149 00:08:24,140 --> 00:08:26,940 Some of his ingredient matches are right out there, 150 00:08:26,980 --> 00:08:28,260 but he makes them work. 151 00:08:28,300 --> 00:08:30,540 He's a very, very exciting cook. 152 00:08:33,540 --> 00:08:36,380 {\an8}My dish today is inspired by Omar Foster, 153 00:08:36,420 --> 00:08:38,820 who was in last year's competition. 154 00:08:38,860 --> 00:08:42,060 Lamb, chocolate, cheese, grapes. 155 00:08:43,540 --> 00:08:44,500 I love it. 156 00:08:45,940 --> 00:08:50,060 I was always really intrigued by how Omar was able to get flavours 157 00:08:50,100 --> 00:08:52,580 that shouldn't really go together, on paper, 158 00:08:52,620 --> 00:08:54,700 and produce these amazing dishes. 159 00:08:57,660 --> 00:09:00,140 He was just so creative with everything he did. 160 00:09:00,180 --> 00:09:03,220 And the one thing that always comes to my mind is the dish that he made 161 00:09:03,260 --> 00:09:05,340 for the chocolate round that you set. 162 00:09:05,380 --> 00:09:06,980 So I've used that dish 163 00:09:07,020 --> 00:09:09,420 and tried to make it my own a little bit today. 164 00:09:09,460 --> 00:09:12,100 You're going to take all the ideas of Omar 165 00:09:12,140 --> 00:09:14,700 and then pair it with all the ideas of Brin? 166 00:09:14,740 --> 00:09:18,620 Yeah. So we've got a lamb loin coated in cocoa powder 167 00:09:18,660 --> 00:09:21,500 and served with a lamb shank bonbon, 168 00:09:21,540 --> 00:09:25,580 butternut squash puree, Romanesco broccoli, 169 00:09:25,620 --> 00:09:28,380 crunchy grapes, pickled shimeji mushrooms, 170 00:09:28,420 --> 00:09:31,300 pickled chillies, whipped feta, 171 00:09:31,340 --> 00:09:35,260 and miso and gochujang spring onions, 172 00:09:35,300 --> 00:09:39,260 all served with a lamb, chocolate and chilli sauce. 173 00:09:39,300 --> 00:09:42,540 Like many of your dishes, it sounds right out there. 174 00:09:42,580 --> 00:09:45,140 I hope, like many of your dishes, it tastes fantastic. 175 00:09:45,180 --> 00:09:46,260 Cheers. 176 00:09:48,300 --> 00:09:52,740 Brin's got lamb loin coated with chilli and chocolate. 177 00:09:52,780 --> 00:09:55,540 We want colour on the outside of that lamb loin, 178 00:09:55,580 --> 00:09:57,300 but pink in the middle. 179 00:09:57,340 --> 00:09:59,460 It's the lamb that I'm nervous about. 180 00:10:01,060 --> 00:10:05,820 Then sharp, hot spring onions. Butternut squash puree. 181 00:10:05,860 --> 00:10:08,340 He's got lamb shank bonbons! 182 00:10:08,380 --> 00:10:12,460 You need to keep the lovely moisture of that lamb shank, 183 00:10:12,500 --> 00:10:15,100 because that's what's beautiful about a lamb shank. 184 00:10:15,140 --> 00:10:16,860 A crunchy grape! 185 00:10:16,900 --> 00:10:19,580 He's coated the grape in a nut mixture. 186 00:10:19,620 --> 00:10:21,700 But it sounds great, doesn't it? 187 00:10:21,740 --> 00:10:24,060 And he's making a sauce from the lamb shanks 188 00:10:24,100 --> 00:10:26,380 with some chocolate in it and some more chilli. 189 00:10:26,420 --> 00:10:29,300 We've got big flavours. That really concerns me. 190 00:10:30,660 --> 00:10:31,860 It's pink, it's pink. 191 00:10:31,900 --> 00:10:33,220 It's good. I think it's good. 192 00:10:40,420 --> 00:10:42,980 Chris, we know, has a theatrical side to his food. 193 00:10:43,020 --> 00:10:44,980 He himself is a performer 194 00:10:45,020 --> 00:10:46,980 and you can clearly see it in his dishes. 195 00:10:47,020 --> 00:10:48,820 I think he's exciting. 196 00:10:48,860 --> 00:10:50,340 He takes a classic idea 197 00:10:50,380 --> 00:10:52,500 and he adds something to it to make it 198 00:10:52,540 --> 00:10:54,140 completely new and surprising. 199 00:10:58,540 --> 00:11:02,700 The inspiration for the dish today is Thomasina Miers from 2005... 200 00:11:05,220 --> 00:11:08,060 ..with her Mexican-style street food. 201 00:11:08,100 --> 00:11:10,220 I'm really going to focus on bringing in 202 00:11:10,260 --> 00:11:13,060 {\an8}some of the flavours from various different Mexican desserts 203 00:11:13,100 --> 00:11:15,060 {\an8}and putting them all together on the plate, 204 00:11:15,100 --> 00:11:17,100 and hopefully they should work together. 205 00:11:19,580 --> 00:11:22,740 Today, I'm going to make for you a tres leches cake, 206 00:11:22,780 --> 00:11:24,980 a corn cremeux, 207 00:11:25,020 --> 00:11:28,380 mangonada sorbet sort of ice lolly, 208 00:11:28,420 --> 00:11:29,940 which I'm making you. 209 00:11:29,980 --> 00:11:33,660 And that's based on a spicy chilli drink from Mexico. 210 00:11:33,700 --> 00:11:37,580 And crickets, with meringue flavoured with horchata. 211 00:11:37,620 --> 00:11:39,060 What's an horchata? 212 00:11:39,100 --> 00:11:42,460 It's a drink made from rice and almonds, sugar, 213 00:11:42,500 --> 00:11:44,780 cinnamon, star anise and things like that. 214 00:11:44,820 --> 00:11:46,940 Prickly pear gel, bring a really nice 215 00:11:46,980 --> 00:11:49,220 bubble gum-kiwi kind of flavour. 216 00:11:49,260 --> 00:11:51,940 And you've also got some deep-fried tequila. 217 00:11:51,980 --> 00:11:54,260 How do you deep-fry alcohol? What do you mean? 218 00:11:54,300 --> 00:11:55,900 Oh, I should leave it as a surprise. 219 00:11:55,940 --> 00:11:57,220 It's really amazing. 220 00:11:57,260 --> 00:11:59,980 All I can say is wow and the very best of luck. 221 00:12:00,020 --> 00:12:01,140 Thank you. 222 00:12:05,020 --> 00:12:07,060 He's got a collection of Mexican flavours, 223 00:12:07,100 --> 00:12:09,020 some sweet, some savoury, 224 00:12:09,060 --> 00:12:11,060 and he's combining them all together in a dessert. 225 00:12:11,100 --> 00:12:13,260 I mean, it's right out there. 226 00:12:13,300 --> 00:12:15,260 A three-milk cake is like a sponge. 227 00:12:15,300 --> 00:12:17,980 You use evaporated milk, which is quite bland. 228 00:12:18,020 --> 00:12:20,020 Condensed milk - very, very sweet. 229 00:12:20,060 --> 00:12:22,700 Jersey milk, which is really, really rich. 230 00:12:22,740 --> 00:12:27,180 It soaks into the sponge and becomes a lovely soft, milky-flavoured cake. 231 00:12:28,540 --> 00:12:30,340 And deep-fried tequila. 232 00:12:31,700 --> 00:12:34,140 Mr Wallace, this is extraordinary. 233 00:12:36,060 --> 00:12:38,620 The corn-flavoured chocolate cremeux, 234 00:12:38,660 --> 00:12:40,980 but he's using white chocolate. 235 00:12:41,020 --> 00:12:42,940 Corn is a strong flavour, 236 00:12:42,980 --> 00:12:45,620 but it's not as strong as white chocolate, 237 00:12:45,660 --> 00:12:48,380 so that balance is not easy. 238 00:12:48,420 --> 00:12:49,980 Honey-roasted crickets. 239 00:12:50,020 --> 00:12:52,820 Well, of course, everybody's favourite pub snack, that is. 240 00:12:52,860 --> 00:12:54,580 The thing is with invention, 241 00:12:54,620 --> 00:12:57,020 it can be an absolutely wonderful surprise, 242 00:12:57,060 --> 00:12:59,300 but it can quite as easily fall flat on its face. 243 00:13:03,300 --> 00:13:04,980 You've got just three minutes, everybody. 244 00:13:05,020 --> 00:13:05,980 Three minutes. 245 00:13:11,300 --> 00:13:12,940 Hopefully, on time. 246 00:13:12,980 --> 00:13:14,980 Those ballotines I'm a little bit worried about. 247 00:13:15,020 --> 00:13:16,700 Oh, it's boiling hot! 248 00:13:26,340 --> 00:13:28,380 Just got to keep pushing now. 249 00:13:28,420 --> 00:13:30,260 At this stage, who the heck knows? 250 00:13:31,980 --> 00:13:33,460 Final touches, please. 251 00:13:42,020 --> 00:13:43,220 That's it. Stop! 252 00:13:43,260 --> 00:13:45,500 Everybody stop. Well done, well done. 253 00:13:48,620 --> 00:13:50,900 I think I'm happy. I think I'm happy. 254 00:13:50,940 --> 00:13:52,060 I pushed it. 255 00:13:52,100 --> 00:13:54,180 I'm... Let's hope it worked. 256 00:13:56,340 --> 00:14:00,060 First up, inspired by 2011 winner Tim Anderson 257 00:14:00,100 --> 00:14:02,740 and his love of Japanese flavours, 258 00:14:02,780 --> 00:14:06,060 Abi has cooked haddock two ways - butter-baked, 259 00:14:06,100 --> 00:14:07,660 and a scallop mousse, 260 00:14:07,700 --> 00:14:10,420 brown shrimp and smoked haddock ballotine 261 00:14:10,460 --> 00:14:14,980 topped with caviar, served with sweet potato puree, 262 00:14:15,020 --> 00:14:17,540 sake-steamed mussels, 263 00:14:17,580 --> 00:14:19,460 yuzu-pickled cucumber, 264 00:14:19,500 --> 00:14:21,460 and a miso beurre blanc. 265 00:14:30,460 --> 00:14:33,820 The cookery of the main piece of haddock is good. 266 00:14:33,860 --> 00:14:36,460 That ballotine is really, really well done. 267 00:14:36,500 --> 00:14:38,460 Inside there you've got a scallop mousse, 268 00:14:38,500 --> 00:14:39,820 which is smooth and rich. 269 00:14:39,860 --> 00:14:41,740 Brown shrimp, as well as the caviar, 270 00:14:41,780 --> 00:14:43,900 giving a little bit of natural saltiness. 271 00:14:43,940 --> 00:14:45,700 Well done. 272 00:14:45,740 --> 00:14:47,220 I love those mussels. 273 00:14:47,260 --> 00:14:48,620 You've done them in sake. 274 00:14:48,660 --> 00:14:51,220 They almost have a finish of apple cider. 275 00:14:51,260 --> 00:14:52,420 Really lovely. 276 00:14:52,460 --> 00:14:54,540 I think Tim Anderson would be really proud of a dish 277 00:14:54,580 --> 00:14:56,540 like this if he did it. Thank you. 278 00:14:56,580 --> 00:14:58,540 Your miso beurre blanc, I think it's delicious. 279 00:14:58,580 --> 00:14:59,820 It's velvety smooth. 280 00:14:59,860 --> 00:15:01,540 Got the lovely savoury note. 281 00:15:01,580 --> 00:15:05,340 That pickled cucumber adds a really different dimension to it. 282 00:15:05,380 --> 00:15:08,020 I love the sweetness of the sweet potato amongst the pickle 283 00:15:08,060 --> 00:15:10,060 and the sake of the mussels. 284 00:15:10,100 --> 00:15:11,340 I think it's a great dish. 285 00:15:15,900 --> 00:15:18,620 Big day, feeling happy that it's over 286 00:15:18,660 --> 00:15:21,180 and just anxiously waiting for the results, I think. 287 00:15:24,820 --> 00:15:29,420 Farmer Louise has been inspired by MasterChef: The Professionals 2013 288 00:15:29,460 --> 00:15:33,020 runner-up Adam Handling's renowned cod and whey dish. 289 00:15:33,060 --> 00:15:36,020 She's pan-fried a kombu and chervil-brined cod 290 00:15:36,060 --> 00:15:39,220 topped with lemon gel and caviar, 291 00:15:39,260 --> 00:15:43,580 served with pea puree, pea and broad bean salad, 292 00:15:43,620 --> 00:15:45,780 curd and brown crab fritters, 293 00:15:45,820 --> 00:15:49,300 finished with a whey butter sauce and parsley oil. 294 00:15:56,660 --> 00:15:58,660 I love the sauce and I love the parsley oil. 295 00:15:58,700 --> 00:16:00,460 I think that's really, really beautiful. 296 00:16:00,500 --> 00:16:02,420 The pea puree, wonderful. 297 00:16:02,460 --> 00:16:04,260 The curd fritter is really nicely made 298 00:16:04,300 --> 00:16:06,380 and there's almost a cheesiness about it, 299 00:16:06,420 --> 00:16:08,980 and it goes with the crab, being salty. 300 00:16:09,020 --> 00:16:12,060 But for me, the disappointment's my fish is a little bit over. 301 00:16:12,100 --> 00:16:14,420 It's starting to fall apart, which is a real shame. 302 00:16:15,580 --> 00:16:17,740 I haven't got a problem with my fish. 303 00:16:17,780 --> 00:16:19,860 Our fish are different sizes. 304 00:16:19,900 --> 00:16:23,900 I got a great big piece and it is cooked perfect. 305 00:16:23,940 --> 00:16:28,060 And on top of that is a little bit of sharp lemon gel, which is clever. 306 00:16:28,100 --> 00:16:32,180 The sweetness inside the pea puree is delightful. 307 00:16:32,220 --> 00:16:34,860 I think this is a dish of the highest quality. 308 00:16:37,860 --> 00:16:41,020 I think if I'd have put Gregg's plate in front of Adam Handling, 309 00:16:41,060 --> 00:16:44,660 he would have hopefully eaten it and said, "Eh, not bad." 310 00:16:46,740 --> 00:16:50,580 Erm, but apparently John's plate was not quite as good. 311 00:16:55,060 --> 00:16:57,980 Veterinary surgeon Brin has taken inspiration 312 00:16:58,020 --> 00:17:02,860 from 2023's finalist Omar Foster's risky flavour pairings 313 00:17:02,900 --> 00:17:05,700 and created a chocolate and lamb dish - 314 00:17:05,740 --> 00:17:09,420 sous-vide lamb loin coated in Korean chilli paste 315 00:17:09,460 --> 00:17:13,780 and cocoa powder, served with lamb shank bonbons, 316 00:17:13,820 --> 00:17:16,940 butternut squash puree, 317 00:17:16,980 --> 00:17:19,100 Romanesco broccoli, 318 00:17:19,140 --> 00:17:21,460 pickled shimeji mushrooms, 319 00:17:21,500 --> 00:17:24,580 crunchy grapes, pickled chilli, 320 00:17:24,620 --> 00:17:26,260 whipped feta, 321 00:17:26,300 --> 00:17:29,260 miso and gochujang spring onions, 322 00:17:29,300 --> 00:17:32,700 finished with a chocolate and chilli red wine sauce 323 00:17:32,740 --> 00:17:34,660 split with coriander oil. 324 00:17:42,580 --> 00:17:45,260 Your lamb loin is cooked beautifully 325 00:17:45,300 --> 00:17:48,940 and there is a cocoa bitterness around the outside. 326 00:17:48,980 --> 00:17:50,340 Quite delightful. 327 00:17:50,380 --> 00:17:51,940 That grape is a revelation. 328 00:17:51,980 --> 00:17:54,700 It's like a honey-roasted nut with a grape juice. 329 00:17:54,740 --> 00:17:56,780 Very, very good. 330 00:17:56,820 --> 00:18:00,380 Your spring onions, full of sticky saltiness, 331 00:18:00,420 --> 00:18:01,940 is delightful. 332 00:18:01,980 --> 00:18:03,740 It's very exciting. 333 00:18:03,780 --> 00:18:04,980 Highly enjoyable. 334 00:18:05,020 --> 00:18:06,100 Very daring. 335 00:18:06,140 --> 00:18:07,500 Thank you. 336 00:18:07,540 --> 00:18:09,820 I'm going Greece with feta cheese and lamb. 337 00:18:09,860 --> 00:18:11,220 I get that together. 338 00:18:11,260 --> 00:18:13,260 But at the same time, I'm having a bonbon, 339 00:18:13,300 --> 00:18:15,580 which tastes to me almost like a roast dinner. 340 00:18:15,620 --> 00:18:18,580 Your lovely rich chocolate sauce from Mexico, 341 00:18:18,620 --> 00:18:22,940 coriander oil giving it a real flavour of Asia. 342 00:18:22,980 --> 00:18:26,300 I'm bamboozled, but I really enjoy it. 343 00:18:26,340 --> 00:18:28,380 Omar was always taking a risk. 344 00:18:28,420 --> 00:18:31,140 You've taken a risk throughout the competition and, for me, 345 00:18:31,180 --> 00:18:32,340 your risk has just paid off. 346 00:18:32,380 --> 00:18:33,660 Thank you so much. 347 00:18:39,140 --> 00:18:42,180 I think I'm really happy and I am proud of the dish, 348 00:18:42,220 --> 00:18:44,300 but I just really hope it's enough. 349 00:18:47,660 --> 00:18:51,620 Inspired by MasterChef's first-ever winner, Thomasina Miers, 350 00:18:51,660 --> 00:18:55,020 circus performer Chris has made a three-milk cake 351 00:18:55,060 --> 00:18:58,780 topped with a corn cremeux and honey-roasted crickets, 352 00:18:58,820 --> 00:19:03,300 with prickly pear jelly, dragon fruit cubes, 353 00:19:03,340 --> 00:19:06,380 meringue shard flavoured with horchata, 354 00:19:06,420 --> 00:19:09,900 deep-fried tequila churros, 355 00:19:09,940 --> 00:19:12,980 and a Tajin-spiced mango sorbet. 356 00:19:14,780 --> 00:19:17,420 You are one original cook. 357 00:19:18,700 --> 00:19:20,700 It is really right out there. 358 00:19:28,860 --> 00:19:30,620 Totally alarming. 359 00:19:32,260 --> 00:19:33,780 And totally wonderful. 360 00:19:35,140 --> 00:19:38,340 The most shocking thing is the chilli and salt 361 00:19:38,380 --> 00:19:40,500 across a mango lolly. 362 00:19:40,540 --> 00:19:42,540 Doesn't feel right at first taste. 363 00:19:42,580 --> 00:19:43,820 You're very quickly, 364 00:19:43,860 --> 00:19:46,220 as soon as that mango starts to melt on your tongue, 365 00:19:46,260 --> 00:19:48,860 brought back to tropical comfort again. 366 00:19:48,900 --> 00:19:50,180 Absolutely lovely. 367 00:19:50,220 --> 00:19:53,460 I really like that three-milk cake. 368 00:19:53,500 --> 00:19:56,740 And you have successfully made a corn cremeux 369 00:19:56,780 --> 00:19:58,340 using white chocolate. 370 00:19:58,380 --> 00:20:02,500 There's enough corn going through there to give it corn sweetness. 371 00:20:02,540 --> 00:20:04,940 The cricket, when you bite down on it, 372 00:20:04,980 --> 00:20:07,940 it's honey with a little bit of pepperiness to follow. 373 00:20:07,980 --> 00:20:11,980 I shouldn't expect anything less than shocking, 374 00:20:12,020 --> 00:20:14,420 but you do make shocking work 375 00:20:14,460 --> 00:20:15,740 and I'm a fan. 376 00:20:15,780 --> 00:20:17,100 Thank you. 377 00:20:17,140 --> 00:20:20,020 Chris, I can't believe what you've achieved. 378 00:20:20,060 --> 00:20:22,020 This meringue, I think, is inspired. 379 00:20:22,060 --> 00:20:26,220 And it tastes to me almost like a milky iced coffee. 380 00:20:26,260 --> 00:20:28,700 The doughnuts with the tequila are fantastic, 381 00:20:28,740 --> 00:20:30,780 because they taste of that smokiness 382 00:20:30,820 --> 00:20:32,180 that comes from tequila. 383 00:20:32,220 --> 00:20:36,380 It's playful, it's exciting, and it's...it's fascinating. 384 00:20:39,860 --> 00:20:42,540 Exhausted. That was a very quick cook. 385 00:20:42,580 --> 00:20:44,540 I think the big risk did pay off today. 386 00:20:44,580 --> 00:20:46,620 I don't want to put a boring plate of food up 387 00:20:46,660 --> 00:20:48,180 in front of John and Gregg. 388 00:20:49,900 --> 00:20:53,980 Retired company secretary Mary has created her version of a dish 389 00:20:54,020 --> 00:20:57,700 by 2018 finalist David Crichton. 390 00:20:57,740 --> 00:21:02,260 A pineapple tarte Tatin served with passion fruit gel, 391 00:21:02,300 --> 00:21:04,420 coconut and rum ice cream, 392 00:21:04,460 --> 00:21:06,700 and a coconut and ginger tuile. 393 00:21:13,740 --> 00:21:16,780 The pastry is a little bit softer under the layer of toffee 394 00:21:16,820 --> 00:21:18,020 than you would want. 395 00:21:18,060 --> 00:21:20,980 Pineapple, lovely, juicy going into that caramel. 396 00:21:21,020 --> 00:21:22,260 It's wonderful. 397 00:21:22,300 --> 00:21:24,820 They are good tried-and-tested flavours. 398 00:21:24,860 --> 00:21:27,420 This tuile, you'd want a little bit of snap to that 399 00:21:27,460 --> 00:21:29,940 rather than bend, wouldn't you? 400 00:21:29,980 --> 00:21:32,180 Mary, you decided to do a dessert. 401 00:21:32,220 --> 00:21:34,860 Well, it's definitely sweet, that's for sure. 402 00:21:34,900 --> 00:21:38,220 I've got sweet pineapple in caramel, which is really sweet. 403 00:21:38,260 --> 00:21:41,540 And I've got a very, very sweet coconut and rum ice cream. 404 00:21:42,780 --> 00:21:44,660 Your ice cream's fabulous, I love it. 405 00:21:44,700 --> 00:21:45,860 I've got the taste of the rum 406 00:21:45,900 --> 00:21:48,620 and it's really, really very good indeed. 407 00:21:48,660 --> 00:21:50,860 I would like a bit more sharpness from that passion fruit, 408 00:21:50,900 --> 00:21:53,740 just to give me a little bit more relief from all the sweetness. 409 00:21:53,780 --> 00:21:56,460 OK. Because that's a really sweet dessert. 410 00:21:59,620 --> 00:22:01,460 Yeah, I feel OK. 411 00:22:01,500 --> 00:22:05,820 I'd originally made a lime and yoghurt ice cream, 412 00:22:05,860 --> 00:22:09,300 but I felt that was too sour, so I did change it last minute. 413 00:22:09,340 --> 00:22:10,620 Maybe I shouldn't have. 414 00:22:14,980 --> 00:22:17,900 I've got to say, I'm absolutely blown away by the talent 415 00:22:17,940 --> 00:22:19,940 in this room. 416 00:22:19,980 --> 00:22:22,380 The daring nature of some of the cookery 417 00:22:22,420 --> 00:22:24,860 I think is just fabulous. 418 00:22:24,900 --> 00:22:28,700 Brin, he put together a dish that probably shouldn't have worked, 419 00:22:28,740 --> 00:22:32,860 including crunchy grapes, butternut squash puree, chocolate. 420 00:22:32,900 --> 00:22:34,340 The dish tasted great. 421 00:22:34,380 --> 00:22:36,140 It was different, it was dangerous, 422 00:22:36,180 --> 00:22:37,300 but it worked. 423 00:22:37,340 --> 00:22:39,260 And it did show a lot of technique. 424 00:22:40,660 --> 00:22:42,940 Chris, inspired by Thomasina Miers. 425 00:22:42,980 --> 00:22:44,380 The flavours of Mexico. 426 00:22:44,420 --> 00:22:47,860 Well, we got the flavours of Mexico and beyond in a dessert. 427 00:22:47,900 --> 00:22:51,180 I sort of can't get over how original he really is 428 00:22:51,220 --> 00:22:52,820 and he gets it right. 429 00:22:52,860 --> 00:22:55,700 He doesn't stop pushing the boundaries. 430 00:22:55,740 --> 00:22:57,420 He's just very exciting. 431 00:22:58,580 --> 00:23:03,500 Abi, a completely original plate of food inspired by Tim Anderson. 432 00:23:03,540 --> 00:23:05,500 The cookery was incredible. 433 00:23:05,540 --> 00:23:08,140 That ballotine of the smoked haddock, 434 00:23:08,180 --> 00:23:09,980 that was really challenging. 435 00:23:10,020 --> 00:23:11,380 It was a great dish. 436 00:23:11,420 --> 00:23:16,220 So, Brin, Abi and Chris are through to finals week. 437 00:23:16,260 --> 00:23:19,180 Now we've got a conversation about Mary 438 00:23:19,220 --> 00:23:20,740 and Louise. 439 00:23:20,780 --> 00:23:24,540 The issue for Louise is I had really good cooked fish, 440 00:23:24,580 --> 00:23:26,340 you had a piece of fish that was half the size 441 00:23:26,380 --> 00:23:29,100 and was falling apart, and they were very, very different. 442 00:23:29,140 --> 00:23:30,260 Mine was overdone, 443 00:23:30,300 --> 00:23:33,380 but I love the fact that actually she made her own curds and whey, 444 00:23:33,420 --> 00:23:35,060 and she turned that into a crab fritter. 445 00:23:35,100 --> 00:23:37,180 I thought that was very clever. 446 00:23:37,220 --> 00:23:39,660 Mary cooked us a pineapple tarte Tatin. 447 00:23:39,700 --> 00:23:41,580 The passion fruit gel wasn't there 448 00:23:41,620 --> 00:23:44,220 and that dish needed something like passion fruit gel. 449 00:23:44,260 --> 00:23:45,740 It was really sweet. 450 00:23:45,780 --> 00:23:49,260 Mary was very brave, I think, making her own puff pastry. 451 00:23:49,300 --> 00:23:51,700 But when you scraped underneath that caramel, 452 00:23:51,740 --> 00:23:54,180 you could clearly see the pastry was a little white. 453 00:23:54,220 --> 00:23:56,140 The tuile itself did not work. 454 00:23:56,180 --> 00:23:58,740 Lovely flavour of coconut and ginger - that didn't snap. 455 00:23:58,780 --> 00:24:00,100 That was bendy. 456 00:24:02,500 --> 00:24:06,300 If I go home today, I will feel disappointed. 457 00:24:06,340 --> 00:24:09,500 Mainly because I would feel that I've not gone out 458 00:24:09,540 --> 00:24:11,020 on my best dish 459 00:24:11,060 --> 00:24:14,100 and that would infuriate me for evermore. 460 00:24:14,140 --> 00:24:15,300 Eternity. 461 00:24:17,100 --> 00:24:21,100 I think I'm hanging on by the skin of my teeth, 462 00:24:21,140 --> 00:24:25,300 and that feels really annoying, because I want it to be, 463 00:24:25,340 --> 00:24:27,180 "Yeah, we really like that," 464 00:24:27,220 --> 00:24:29,180 and feel a little bit more sure about things. 465 00:24:31,020 --> 00:24:32,460 Who's it going to be? 466 00:24:32,500 --> 00:24:34,860 Who goes through to finals week? 467 00:24:34,900 --> 00:24:36,020 Who leaves the competition? 468 00:24:49,300 --> 00:24:52,340 An absolutely incredible and formidable five. 469 00:24:54,260 --> 00:24:56,380 We only have four places in finals week 470 00:24:56,420 --> 00:24:59,820 and that does mean, sadly, one of you is leaving us. 471 00:25:03,420 --> 00:25:06,380 In a room packed with culinary talent, 472 00:25:06,420 --> 00:25:09,660 we feel there were two absolutely standout cooks. 473 00:25:10,820 --> 00:25:11,780 Chris... 474 00:25:13,700 --> 00:25:16,060 ..Brin, congratulations. 475 00:25:16,100 --> 00:25:18,500 You are going through to finals week. 476 00:25:20,500 --> 00:25:23,940 One more contestant we feel did more than enough 477 00:25:23,980 --> 00:25:27,060 to show their real MasterChef credentials. 478 00:25:28,540 --> 00:25:30,740 Abi, congratulations. 479 00:25:30,780 --> 00:25:32,020 Finals week it is. 480 00:25:33,380 --> 00:25:34,940 Well done, Abi. 481 00:25:34,980 --> 00:25:38,540 Mary, Louise, 482 00:25:38,580 --> 00:25:41,820 one of you, sadly, is leaving the competition. 483 00:25:43,660 --> 00:25:46,380 The contestant leaving us is... 484 00:25:53,620 --> 00:25:54,580 It's Mary. 485 00:25:56,340 --> 00:25:58,380 Mary... Thank you so much for everything. 486 00:25:58,420 --> 00:26:00,340 You've had a marvellous competition. 487 00:26:00,380 --> 00:26:01,460 I've really loved it. 488 00:26:01,500 --> 00:26:03,660 Thanks so much for the opportunity. It's been amazing. 489 00:26:03,700 --> 00:26:06,620 Mary, you've been absolutely brilliant. Thank you. Thanks. 490 00:26:06,660 --> 00:26:08,780 You go and smash it now. 491 00:26:11,620 --> 00:26:13,020 Honestly, it's been amazing. 492 00:26:17,940 --> 00:26:20,020 You all deserve it, absolutely. 493 00:26:20,060 --> 00:26:21,260 Definitely. 494 00:26:25,900 --> 00:26:27,340 I feel really proud of myself. 495 00:26:27,380 --> 00:26:30,100 I did so much better than I thought I would. 496 00:26:30,140 --> 00:26:32,940 But I have had the time of my life. 497 00:26:34,580 --> 00:26:39,140 It's just been beyond anything I thought I would experience. 498 00:26:44,820 --> 00:26:47,180 You are our final four. 499 00:26:48,340 --> 00:26:51,020 Oh, my God! Come here. 500 00:26:51,060 --> 00:26:52,740 Oh, flipping heck! 501 00:26:52,780 --> 00:26:53,900 It's unbelievable. 502 00:26:53,940 --> 00:26:57,140 I feel like I've dodged a bullet. 503 00:26:57,180 --> 00:27:00,780 This is... It's just beyond dreamy now. 504 00:27:00,820 --> 00:27:02,580 It's amazing. 505 00:27:02,620 --> 00:27:04,300 Gosh, I'm shaking like a leaf. 506 00:27:06,700 --> 00:27:07,820 Mum's going to be so proud. 507 00:27:07,860 --> 00:27:09,820 I know she's going to burst out crying as soon as I call her. 508 00:27:09,860 --> 00:27:10,940 She's done it every round, 509 00:27:10,980 --> 00:27:13,260 but I think this one will just top it all. 510 00:27:13,300 --> 00:27:14,700 I feel a bit emotional. 511 00:27:14,740 --> 00:27:16,140 I feel really strange. 512 00:27:16,180 --> 00:27:18,660 I feel sick, dizzy. 513 00:27:18,700 --> 00:27:21,660 I want to pee myself...with excitement. 514 00:27:21,700 --> 00:27:23,900 I don't know, it's wild. 515 00:27:25,500 --> 00:27:28,060 Not in a million years did I think I'd be here. 516 00:27:28,100 --> 00:27:30,660 I am just over the moon. 517 00:27:30,700 --> 00:27:32,940 I don't think I can get happier than this. 518 00:27:32,980 --> 00:27:34,820 I don't think I can get happier than this. 519 00:27:36,340 --> 00:27:40,780 We now want to introduce you to a city 520 00:27:40,820 --> 00:27:46,260 with one of THE most exciting food scenes in the world. 521 00:27:46,300 --> 00:27:48,740 John and I will see you 522 00:27:48,780 --> 00:27:50,860 in Singapore. 523 00:27:50,900 --> 00:27:52,060 What?! 524 00:27:54,260 --> 00:27:55,540 That's amazing. 525 00:27:55,580 --> 00:27:56,860 That's perfect. 526 00:28:03,820 --> 00:28:04,940 Next time... 527 00:28:06,060 --> 00:28:09,420 Can everyone move faster? 528 00:28:09,460 --> 00:28:11,940 It's the MasterChef finals. 529 00:28:11,980 --> 00:28:13,460 I think we're all a bit behind. 530 00:28:13,500 --> 00:28:15,180 It's just absolute chaos now. 531 00:28:15,220 --> 00:28:16,460 I won't be able to use that. 532 00:28:16,500 --> 00:28:17,540 It's burnt. 533 00:28:18,620 --> 00:28:20,180 OK, on the pass. Let's go. 534 00:28:20,220 --> 00:28:22,020 It just melts in your mouth. 535 00:28:22,060 --> 00:28:23,180 Hats off to them. 536 00:28:23,220 --> 00:28:25,780 I think it's fantastic. It gives me shivers. 537 00:28:25,820 --> 00:28:29,060 At the end, one of these four exceptional cooks 538 00:28:29,100 --> 00:28:32,140 will be crowned this year's champion.